Calvados Coquerel Limited Editions, Big Apple and the Newark Cocktail

I recently wrote a few lines about Calvados from Maison Coquerel and in the course of this article I also reviewed the Calvados Coquerel VSOP and the Calvados Coquerel XO. Of course I also described two cocktails, the Princess Pride and a slightly upgraded Calvados Sour, which really are an excellent way to enjoy Calvados in a cocktail. Today I will once again talk about Calvados from Maison Coquerel, about three special bottlings to be precise, each with very interesting profiles. Read More

Freimeisterkollektiv RYE Straight Rye Whiskey – Rye & Coffee Manhattan

Once again I would like to take a closer look at a bottle from the Freimeisterkollektiv (which I have already written about here) – the RYE Straight Rye Whiskey to be precise. I was particularly curious about this one, as it was ultimately designed and produced by none other than Rüdiger Sasse, with whose products I, as a Westphalian, have often come into contact. Last but not least, I recently published an article about the really fantastic Lagerkorn 12 here. Read More

Sato No Akebono Gold, Shōchū Negroni & Amami Breeze

Shōchū – unfortunately the genuine Japanese spirit is still quite underrepresented outside of the land of the rising sun, yet it is such a traditional, multi-layered and exciting spirit! In this respect, I am really happy to be able to write about a Shōchū again after some time. Moreover, today it is about a very special and recently awarded representative of its kind! Read More

Giffard Banane du Bresil & The Kapre

There is one particular fruit dividing dividing the bar world when it comes to spirits: and that is the banana. Because of its consistency, it is less suitable as an ingredient for many people, as it is difficult to use without a blender, makes a drink quickly sort of creamy and also shifts the consistency towards a milkshake. This may not sound like a big problem for some occasional drinkers, but if you have a more demanding habit of drinking classic and sophisticated cocktails, you will probably politely refrain from such drinks. A chance to break out of this situation is offered by the colorful world of the Tiki drinks. But here, too, the banana is a special thing because even tiki drinks rarely come across milkshake-like. Read More

Dutch Cacao, 20th Century Cocktail & Ship’s Kobold

“Ciao Cacao!” – that’s what sounded through all the social media channels when a new star from the Dutch company of de Kuyper Royal Distillers appeared to a wider audience for the first time on the stage of the bar scene at the Bar Convent in Berlin. Above all, however, it was also a demonstration of the considerable media range and presence of Le Lion founder Joerg Meyer, who created this “new star” in cooperation with de Kuyper. I’m talking about Dutch Cacao Crème de Cacao White. Today, also I will write a few lines about this product and explain what I think about it. Read More

Topanito Mezcal Artesanal Blanco 52% and the Bittered Piña Mezcalita

The name Topanito will not only be familiar to loyal readers of my blog by now. When I look back on my article from 2016 and notice how I tried to explain tequila as also being a “premium spirit” which must be differentiated from less appealing qualities, in 2020 this seems a bit strange. Sometimes it’s really amazing how quickly situations change, because by now hardly anyone should doubt that tequila can do more than salt, lemon and convulsion. And of course, many have long since also learned about the Mezcal category. Read More

Calvados Coquerel VSOP & Calvados Coquerel XO

One of the perhaps most underestimated spirit types is Calvados. Considering that it is a classic, cask-matured and strictly regulated type of spirit (such as whisk(e)y or cognac), it is a little surprising how seldom you come across calvados as a cocktail ingredient, but also as a sipping spirit. However, there is a real community of Calvados lovers out there. And of course there are also very good Calvados cocktails. Read More

Got Milk? – “Tea, Earl Grey, Cold & Clarified!”

Okay, two things kept playing on my mind this weekend: The new Picard series and a social network discussion about Clarified Milk Punches. Today’s article – which is an unusually short one – focuses on these two topics. It is not really difficult to understand why. Therefore, off to the replicator, the tea is already cold! Read More

Freimeisterkollektiv Mahembe Kaffeegeist & Mahembe Mai Tai

Today I’ll make it rather short. This is mainly because the drink we are going to talk about today is based on ingredients that I have only reviewed here in the last few days. Well, almost: I’ve written about the truly exceptional product range from the Freimeisterkollektiv in general (and also presented some of them in detail), but not about the specific bottling of the range that will be used today: the Freimeisterkollektiv Mahembe Kaffeegeist. Read More

Freimeisterkollektiv Krauseminze & The Deconstructed Rye Julep

Mint is not just mint – this becomes quickly clear to every cocktail enthusiast. Nevertheless, it is by no means clear to everyone since especially many first attempts by beginners can lead to unexpected results. A cocktail that calls for fresh mint (and countless recipes do) stands or falls with the choice of the right mint. And that mint is generally known as spearmint or green mint, which, unlike peppermint, does not contain menthol. If you confuse the two, you will notice this immediately. If you mix them up in a cocktail and add peppermint instead of (green) mint, it usually ruins the whole drink immediately. Neither a mojito nor a mint julep should make you feel like drinking peppermint candy. Read More

Scheibel Alte Zeit Apricot Brandy and the Self-Starter Cocktail

Good things come to those who wait! Indeed, this could be the motto of my article today. Because after a few years of blogging, I still haven’t written about a real classic among the bar ingredients: Apricot Brandy. But why is an Apricot Brandy a classic behind the bar and what exactly is it? I would like to get to the bottom of these questions and some others today. And of course I would like to introduce an Apricot Brandy here, which I can call my favourite with a clear conscience. Read More

Freimeisterkollektiv, Rhabarber, Doppelwacholder and the “Four-legged Mule”

Anyone who has spent time in various German bars recently, or at least takes part in the virtual cosmos surrounding bars, cocktails and spirits, will certainly have stumbled upon the term “Freimeisterkollektiv”. For me, it was similar, too, because before I even knew what or who the Freimeisterkollektiv is, I had first seen the term on those iconic, simple and informative bottles of the series for several times. Therefore, it is time to pay a little more attention to the series. Read More

By the Dutch Batavia Arrack White Rum & Batavia Lemon & Rhubarb Punch

There are several types of spirits that have recently managed to emerge from the realm of the largely unknown and have become a household name. Batavia Arrack is certainly one of them. However, Batavia Arrack has not really become a mass phenomenon, but rather still is characterized by a niche existence. That’s why I am all the more happy to be able to write about a new release from By the Dutch here today. Especially because the By the Dutch Batavia Arrack brings back very good memories. Read More

Margarita – my personal approach on the legendary Tequila cocktail

Every now and then I aimlessly skim the history of what I wrote on virtual paper here in the blog during the past – Galumbi – Drinks & More is in its fifth year after all. And then I suddenly realize that I haven’t yet paid special attention to certain classics of cocktail history. Sometimes, this happens completely without intention, but of course I would like to make up for that here successively. With this in mind, today it’s about nothing more and nothing less than the legendary Margarita. Read More

Black Tot Rum – Beet & Cane Alexander

After a relatively stressful, family-centred and health-wise quite fickle Christmas time, I want to ring in the new year 2020 here in the blog today. And I will do that with a bottle of rum that carries a big name: because if you type Black Tot Rum into the most-used search engine of this globe, you will first be greeted by high-priced offers, some of which scratch the 1000 Euro mark. But don’t worry: the rum we are talking about today has nothing to do with this price segment. However, it is called Black Tot Rum, too. So it’s time for some explanatory work. Read More

Ocho Tequila & Alma Oscura

The concept of terroir is a much-vaunted one when it comes to marketing and quality promises concerning spirits in general (not to mention wine). Moreover, in recent years, also consumers have increasingly valued it. In particular, fermentation as a process that is significant for the taste of rum and whisky has become a popular subject. But not only there, because producers of Mexican agave distillates are also proclaiming the influence of the terroir on their product. And – how could it be otherwise? – this is of course also the case with the two bottles in focus here today. Read More

No.3 London Dry Gin

Whenever a gin lover will inspect the shelves of her or his local liquor store or supermarket these days, there will always be new, innovative newcomers to that fiercely contested market. However, of course, there will always remain some of the old favourites, which already represent good quality and were able to establish themselves since years. One of the latter is certainly the green glass bottle with the embedded key. Although sometimes it doesn’t seem to fit into the modern gin world. Read More

Plantation Single Cask Trinidad 1997 & Pirate’s Penicillin

It’s been a while since I last wrote about a Plantation Rum here. Since then, Ferrand has been consistently pursuing the path they had taken in the past: The focus lies increasingly on transparency and information, especially in the “premium segment” of the brand. And so, with the new Single Casks, a whole series of very interesting rums has been launched, some of which have undergone very unusual cask maturations. Read More

Minor Case Straight Rye Whiskey & Oriental Spice Fashioned

If you are interested in American whiskey, there is no way around the name “Beam”. That this is the name of a traditional family of master distillers is not necessarily clear to everyone outside of the US or those being only briefly involved with the matter. This is mainly the case because the name Jim Beam has burned itself into the collective consciousness as the brand name of a not too expensive and easily available Bourbon. However, the Beam family has produced much more than just mass product whiskey. Read More

Pisco Malpaso Reservado & Velvet Curtain

The Peruvian and Chilean spirit Pisco is often subject of forecasting. Sometimes it’s the rising star among the bar ingredients, sometimes it’s more of an insider’s tip, sometimes it’s the next big trend – but whatever may be the case, Pisco gathers a remarkable community of people behind it; also outside the two South American states. Unfortunately, at least in Europe this is not expressed in a large range of available brands. Read More

1653 Old Barrel Rum & Wood Old Time

Some gin lovers will certainly be familiar with the Swiss Gin. It is made by the over a century old spirits company Studer & Co AG and can be regarded as a thoroughly successful product. Apart from that, the Studer company is above all famous for traditional fruit eau de vies and liqueurs. A Swiss rum, on the other hand, is certainly not something that many people are aware of. Read More

Doragrossa – Italian Liqueurs from Turin

I am back from a vacation trip to Italy. And that’s why today’s article is the right one to publish now. A few years ago, hardly anyone outside of Italy knew what a Rosolio is. And even if this term still might not really provide an aha-experience for most people, this has undoubtedly changed in the bar and cocktail sphere. The Italicus Rosoli di Bergamotto is undoubtedly responsible for this with all its awards and its high presence in the media – I have also reviewed it here in the past (see link). But the competition is growing! Read More

Kiyomi & Teeda – Two Japanese rums from Okinawa

It wasn’t that long ago that I first read the announcement of the house of Ferrand that they will start distributing two Japanese rums in Germany. Japanese rums of course make you sit up and take notice, because since the Japanese were able to cement their reputation as a premium whisky producer once and for all, people in the world of spirits are really crazy about everything that comes from Japan. Be it whiskies, gins, genuine Japanese spirits such as Shōchū, but recently also rum. Read More

Woodford Reserve Kentucky Straight Rye Whiskey & Solidago

Anyone who is at least a little bit into American whiskey will certainly know the iconic bottles of the Woodford series. Flat and without a big label, it somehow reminds of an over-dimensioned glass hipflask – and is thus a real eye-catcher and an unquestionable visual highlight in any showcase. Woodford bottlings also enjoy a good reputation. I would like to find out today to what extent this also applies to the Woodford Rye. Read More

Sasse Lagerkorn 12 & “Am I Emmer?”

It was not long ago since the award for “Best Continental European Whisky” at the “International Wine and Spirits Competition” once again caused quite a stir, because the winner was actually a German Korn (and not for the first time, already in 2010 – according to my knowledge – a Korn schnapps won this prize for the first time). Strictly speaking, it was the Cigar Special Cuvee Korn from the house of Sasse. But how can it be that a Korn from the Münsterland region wins a prize for best whisky? Well, basically the question is very easy to answer: it simply is a whisky. Read More

Cinecane Popcorn Rum & Flip Out

Hardly any other spirit has been as extensively discussed in recent years as rum. This has to do mainly with the dubious practice of sweetening rum with plenty of sugar, or with the addition of even more dubious substances such as glycerine or the like to give rum a smoother mouth feel. Now these years of discussions can be regarded as a success story in the course of consumer sovereignty, because a lot has actually changed: Many manufacturers are no longer sugaring as notoriously as they did at the beginning of the increasing awareness of the sweetening process, many now also declare their additions more or less transparently or – and this also happened – have simply lost their reputation if they simply continued to do so. Read More