Pure Spirits: Dry Fly Straight Triticale Whiskey & Toasted Pecan Triticale Old Fashioned

Anyone who is not a passionate farmer or a specialist for various types of grains will not necessarily have come into contact with the term “triticale”. Although you might have heard about it here and there, it is not necessarily a topic that makes a lot of people enthusiastic. But why am I writing about it and what does it have to do with whiskey? Read More

Pure Spirits: Compagnie des Indes Jamaica 5 Years Old Navy Strength & Persephone

If you are a little bit into rum, there is hardly a chance to not even hear about the Compagnie des Indes Rums these days. Behind that sound name (which is an allusion to the East India companies of the colonial era with the British East India Company as the most famous) hides an independent bottler from Beaune in the department of Côte-d’Or in France with the ambition to conquer the rum world. In addition to general information on the series, however, the main focus will be on an intensely aromatic representative of the Compagnie des Indes series. Read More

Jisei

To create a new cocktail is basically always a journey of discovery on which you move along well-known orientation points. You have a certain idea of ​​what you would like to express but this idea is almost always based on the foundation of your personal experiences with various classics or their modifications. So also today’s cocktail is a twist on a classic, although it may not be recognizable at first glance. Read More

Yoshinogawa Ginjo Gokujo, Saketini & A peach cannot defeat Tai Lung!

What actually Sake is, how it is manufactured, what kind of resources are needed to make it and also what quality differences exist: I have written a few lines about all these aspects in my article about the Gekkeikan Nouvelle Tokubetsu Honjozo Sake. So if you want to to read more about the basic principles of the brewed Japanese traditional drink in a short and concise manner, please take a look at this article. Especially since today’s article again is about sake and it also shows how multifaceted the Japanese “rice wine” can be. Read More

Pure Spirits: The Choya Single Year – Married under Cherry Trees

Even though I have first used the Japanese Umeshu liqueur from the ume apricot in the eponymous cocktail here on the blog, Umeshu has been the main center of attention during the last weeks. My article about three Choya-Umeshus and various cocktails document this focus and also show what you can do with this liqueur. Today’s bottle shows that there are also further quality levels within this particular genus of liqueurs. Read More

Pure Spirits: Dry Fly Washington Bourbon 101 & The Avenue

If you should have asked yourself whether there is also a bourbon made at the Dry Fly distillery while reading my recent articles about the Dry Fly Cask Strength Straight Wheat Whiskey or the Dry Fly Port Finish Wheat Whiskey, today it is exactly about that. However, being a “Washington Bourbon” it is not really a classic one. But of course, a bourbon that is not a “Kentucky Straight Bourbon” can also be a really good bourbon. Read More

Oriental Fashioned

If you are concerned with spirits and cocktails, you will automatically have to think about possible combinations of ingredients on a regular basis. And very often such thoughts are not only guided by taste and flavor, but more or less intentionally by a certain “flair” of some ingredients. There is undoubtedly the tendency to combine regionally close ingredients with each other or to honor a specific cultural sphere. Whether you’ll have a classic South-American cocktail, Italian vermouth drinks or a Caribbean-Polynesian Tiki concoction – the principle is basically a ubiquitous one. Read More

Pure Spirits: Tokiwa Kome Shōchū & Tokiwa Mugi Shōchū

Shōchū (焼 酎) is considered the traditional Japanese spirit. While the brewed sake as a “rice wine” is endemic to the lower alcohol ranges and the Umeshu is a Shōchū-based liqueur, the Shōchū itself is the pure, genuine-Japanese spirit drink. Sometimes it is also called “Japanese vodka”, which is not really a viable term. But what exactly is the Japanese spirit Shōchū? And how does Shochu taste? Read More

Eau d’Épices

It has been a while now since I presented and reviewed the Isle of Harris Gin here in the blog. Anyone who keeps track of my posts will probably remember that I’ve really loved this gin and gave it a very high personal rating. In fact I have presented relatively few gin cocktails here in the meantime and among those recipes most drinks even called for very specific and rather unusual gins. Today, however, I finally want to show you a cocktail that relies on the wonderful and unique taste of the Isle of Harris Gin. Read More

Enchanté, Mandarin

Often the drinks on the full-aromatic side with a straightforward character are the ones which spread quickly and sell good. They are usually not particularly complicated, have one or two distinguished flavors and thereby make you happy. But, of course, there are also the gentler and more filigree representatives that are nonetheless a wonderful addition to the world of cocktails. But they usually demand a little more concentration and are characterized by their subtleties. I would like to introduce such a drink today. Read More

From the Brew Kettle: Gekkeikan Nouvelle Tokubetsu Honjozo Sake

With my article about three different Umeshus I have already presented a famous Japanese drink with a proud tradition here on the blog (and also some marginal information on the Japanese spirit Shōchū). Nonetheless, the probably most famous alcohol from the land of the rising sun has not yet received my detailed attention: Sake. And that is exactly what I want to change today. Read More

Pure Spirits: Dry Fly Port Finish Wheat Whiskey & The Sunset in Suburbia

The Dry Fly Cask Strength Straight Wheat which I have reviewed a few days ago (neat and in a cocktail) was really able to completely convince me. For a long time I have acted a bit disparaging when it came to wheat whiskeys and thought of them as mere components of blended whiskeys or indirectly as a part of the mash in the production of bourbon. And pure wheat whiskeys were almost impossible to find (however, I once tried an Austrian wheat single malt). Now all the more interesting is today’s wheat whiskey! It was finished in my favorite type of barrels: port wine barrels. Read More

Lime in the Coconut

I do not really have much to tell today, but just want to introduce a drink which I recently came upon by chance and which I simply had to try. The cocktail is called “Lime in the Coconut” and was created by Elizabeth Forsythe from the Hot Joy in San Antonio, Texas. That may not sound unusual or exciting at first, but although it is a fairly simple recipe, it is more than unusual indeed! Read More

Pure Spirits: Dry Fly Cask Strength Straight Wheat, Mondino Stagionato & The Blood Like Lemonade

After a short weekend trip to Berlin I want to continue with a new cocktail and two related spirits today! If you should expect a “Berlin Special” or something like this, I must disappoint you. There are plenty of reports on the Berlin bar scene or articles with recommendations on this topic out there so I don’t want to launch just another article like that. But there is a really nice recipe in this article that has all it needs to please the crowds! Read More

Pure Spirits: Choya Yuzu & The Geisha’s Kiss

And once again an article is dominated by a Japanese product. It was only yesterday when I wrote about the Choya “Extra Years”, the Choya “Extra Shiso” and the Choya “Royal Honey”. However, today’s article has a slightly different focus because besides a cocktail based on Umeshu there is also a Yuzu liqueur which also comes from the house of Choya. Read More

Pure Spirits: Choya Extra Years, Choya Extra Shiso & Choya Royal Honey

Today’s bottles are certainly one of the most striking bottles in any rack of liqueur. Presumably, many people have already wondered about these bottles during a walk through a well-stocked supermarket’s liqueur department. They might have asked themselves: What kind of liqueur is inside those tall bottles with the fruits in it? And what can you do with it? Well, I would like to concentrate on these and also on other questions today and introduce three bottles which I particularly like very much! Read More

Pure Spirits: Stobbe 240 Black Currant Barrel Dry Gin & Reserve Apricot Sage Smash

It’s been a while since I wrote about the Stobbe 1776 Black Currant London Dry Gin. At that time, this gin really convinced me with its flavor and I have also used it in some cocktails, for example in the Smuggler’s Cove Straits Sling or in my Just Another Lemon Tea. Last year, another Gin from the house Stobbe appeared on the market: the Stobbe 240 Black Currant 1776 Barrel Dry Gin – today I’m not only going to review that gin, I will also present a very nice and well-fitting cocktail. Read More

Pure Spirits: G. Rozelieures Fumé and Tourbé Collection & two variants of the Penicillin Cocktails

In today’s article I would like to talk about the two remaining Single Malt Whiskys of the G. Rozelieures series. I had already presented two bottles of this series from the Grallet Dupic distillery in Lorraine. On the one hand there was the G. Rozelieures Origine Collection and on the other the G. Rozelieures Rare Collection, each together with a cocktail. Today you will find some information about the G. Rozelieures Fumé and afterwards also about the G. Rozelieures Tourbé Collection. And, of course you don’t have to go without some nice cocktails – this time I opted for two twists on a modern classic! Read More

Cherry Rye Julep

To create a twist on the Mint Julep is, of course, not a particularly difficult thing. The cocktail does not have a lot of ingredients anyway, and most variations are not really the most complex of all recipes. On the contrary, when preparing a Mint Julep (and also its variants) it is most important to do all necessary steps precisely and correctly. Against this background mixing today’s cocktail felt a little bit like reinventing the wheel, but it is nonetheless a very nice variation of my all-time-favorite among the classic American cocktails. Read More

Rum Tamarind Alexander

There is a whole bunch of cocktails which I personally almost never drink myself but do nonetheless frequently mix them. And I’m not thinking of often condemned party cocktails, fruit juices with vodka or the like, but rather of “generally established” classics. An example of this would be the Alexander Cocktail. In itself it is a good drink with a simple but well-working basis – especially my wife and some of her girlfriends like to drink it. Accordingly, I am often asked to prepare an Alexander cocktail at home. The idea for today’s cocktail was born on one of these evenings. Read More

From the Brew Kettle: (Craft) Beer in Northern Norway

Anyone who thinks of Norway or generally of Scandinavia does not necessarily think of beer or alcoholic beverages in this context. The reasons for this are probably quite simple: the country itself is of such enchanting beauty that fjords and fjells will likely come to the mind before anything else. And in terms of alcohol, a very restrictive policy contributes to a reputation that is regarded as what I would call an internationally not really leading one. But nevertheless, the descendants of the Vikings of course brew their own beer and for this special article I have visited parts of northern Norway to have a closer look on some of the beers made there. And by the way today is the International Beer Day. Read More

Cookie or Gumdrop

When it comes to creating new drinks with particularly high-quality spirits a lot of people (including me) tend to think about rather simple drinks in which the base spirit takes on a prominent role and is not overpowered by other ingredients. So you quickly create some twist on an Old Fashioned or something similar and I have done this may times in the past. But sometimes it has to be a somewhat more complicated drink with a sophisticated, yet mature character and a rather small potential target audience. Read More

Black Briar

If someone asks me for a cocktail with blackberries, my first reflex is probably the same as the one of many others in that case: I usually tell something about the Bramble cocktail, about Dick Bradsell and basically just all the stuff I also wrote in my article about the Bramble. But, of course, there are numerous other variations on how to use blackberries in cocktails. And what better way to combine the full-bodied blackberry with a spicy and high-quality rye whiskey? Read More