What Spirits to look for this Fall

Averell Damson Gin

Damson plum jam is utterly English. But take those dark little plums, grown by Red Jacket Orchards in Geneva, N.Y., extract the juice and mix it with small-batch gin from upstate and you have a thoroughly New York drink. It’s old-fashioned sloe gin, updated. Tart-sweet and 33 percent alcohol. {NYT}

what to do with it?

Bols Barrel-Aged Genever

This spirit is derived from a rye, wheat and corn distillate triple distilled in copper pot stills, which is then blended with a potpourri of botanicals including cloves, anise, licorice and juniper. From there, it’s aged in a mix of old and new French barrels for 18 months.

Pür Geist Bierbrand

Is a distillation of craft-brewed German Märzen beer that is aged in a chestnut cask. The result is a rare and unique spirit that is somewhat akin to Scotch, but, nevertheless, rightly occupies a category all its own.

The Bitter Truth Apricot Liqueur

The Bitter Truth – Apricot Liqueur« combines the juice of sun-ripened apricots from Klosterneuburg with an apricot schnapps that was distilled from the same fruit. The distinctive fruitiness and reduced sugar content of this apricot liqueur is captivating, and is indispensible in many classic and modern cocktail recipes.

Tasting Notes:
Sweet and fruity. The aroma of ripe apricots is dominant. In the background, a hint of almond from the apricot pit is noticeable.

Cocchi Vermouth di Torino

Resurrected from a recipe first offered in 1891, this vermouth uses the Moscato grape as its base. It has an amber color with notes of orange, green grapes, rhubarb, tobacco, cola & leather. Complex indeed. We’d recommend drinking neat or in cocktails as an alternative to sweet vermouth.


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