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

Italicus Rosolio di Bergamotto & Giardino all’italiana

There are moments when I fell a little strange as a blogger. Because if you write an article in 2019 about a product that has enjoyed an incredibly high media presence in the bar world in recent years and even received the Mixology Bar Award for the best European bar product in 2017, then of course what you are doing has little to do with topicality or the latest trends. But then again it is not my ultimate claim to be as up-to-date as possible. Read More

Rey Campero Joven Mezcal & Pandan Mezcal Crusta

I was really looking forward to today’s article, because I finally have the opportunity to write about a promising Mezcal again. Just to avoid misunderstandings: of course I also appreciate good Tequilas (which in the end are nothing else than Mezcals), but after introducing some of them here lately, I’m looking forward to a little smoky agave flair again. Provided, of course, that today’s bottle delivers what it promises. Read More

Werner Wermut White, Rosé & Red and the Martiné

When someone mentions the name “Werner” in Germany, most people probably think of a comic figure by Rötger Feldmann which is portraying a North-German biker guy, who is working as a plumber, drinking beer and doing some crazy stuff. However – this should come as no surprise – I will not write anything about this comic figure, but rather take a closer look at a number of very interesting vermouth bottlings, which also listen to the name Werner. These bottles have nothing to do with Northern Germany, bikers or beer, but rather with wines, herbs and spices – in addition, they are made in the Southern Palatinate. Read More

Writer’s Tears Irish Whiskey & Celtic Cream Cocktail

Oscar Wilde, William Butler Yeats, James Joyce, John Boyd; there are quite some Irish writers who have made it to world fame. And they all drank an Irish whiskey to bolster their creativity: the Writer’s Tears from the Walsh Whiskey Distillery in Carlow… Well, (of course) that’s fictitious nonsense. I won’t deny that whiskey perhaps gave the decisive boost to some passages, but the Writer’s Tears was certainly not drunk by the above-mentioned gentlemen. Nevertheless, it is probably exactly this nimbus that the marketing department had in mind when they decided to allude to the great Irish writer tradition and the cross connections between alcohol consumption and creativity with the name Writer’s Tears. Read More

Scheibel Kamin-Kirsch & Claudia’s Cheating

Recently I received a package with a very interesting bottle inside – together with the information that it would be officially launched on September 1st. The package came from Kappelrodeck in the Black Forest and was sent by “Emil Scheibel Schwarzwald-Brennerei GmbH”. Of course I became very curious, because the Scheibel distillery has not only made a good name for itself among traditional eau de vie drinkers, but is also increasingly a big name behind the bar (at least in Germany). Read More

Jim Beam Single Barrel & Jim in the Jungle

There are some large spirits companies in the world whose names almost everyone knows. On the other hand, there are companies only known to booze nerds, traders or people being interested in economics. Beam Suntory is a kind of hybrid against this background. Jim Beam – of course, everyone knows the name; and in combination with spirits, just the word “Beam” is enough. In Japan however, everybody knows Suntory, but then again not really outside the country. Why am I writing this? Well, because a well-known name can be both a curse and a blessing. Read More

Kirk and Sweeney 12 Year & Halfway to a Three Ways to Lose your Lover

In advance of today’s contribution, I was very excited. A cigar-smoking friend of mine, whom I have unfortunately only rarely seen lately, had already several times tried to enthuse me about the taste of a cigar in combination with a good rum (or alternatively about the taste of a good rum in combination with a cigar). However, I myself have been a non-smoker for more than ten years and will not make an exception for a cigar, so that it will remain a theoretical interest. However, I am well aware that rum and cigars (or whisky and cigars) have a large fan base. Read More

Stauning Curious & Knickerbocker på Dansk

Yesterday I did already announce it – so I want to deliver today! After my tasting of the Stauning Rye and a suitable cocktail suggestion, it’s time for the Stauning Curious from the so called “Research Series” of the Stauning distillery. To what extent we are dealing with more than a mere white dog here, I will briefly outline in the following. Read More

Stauning Rye & The Waldorf Cocktail

Denmark is certainly not the first country that comes to mind in connection with spirits. And certainly not in connection with whisky. However, in fact the missing association is not necessarily justified, because with the Stauning distillery, a whisky distillery from Denmark focuses entirely on national products. What a whisky from Denmark can do and how the makers approach it, I want to take a closer look at today. Read More

Whitley Neill Rhubarb & Ginger Gin & Red Right Hand

In the German-speaking cocktail and bar scene (as in any other) of course also different trends occur. These can have various causes, but often they were more or less triggered by someone. A person who is very good with that is Joerg Meyer (founder of Bar Le Lion in Hamburg), since he is quite successful in using social media. But of course there are also more down-to-earth “hard facts” that are the secret behind many of Mr. Meyer’s influence. Read More

Terralta & G4 Tequila

If you do some research about Tequila as the Mexican spirit par excellence, of course you will first read about what it is, how it is made, what kind of categories exist and the like. Of course, its close relationship to Mezcal (with tequila actually being a mescal), the raw material and some agricultural information as well as regional designations of origin will also be part of what you find. But most likely you will also come across the names of special people who play an outstanding role in the genre. One such person is Felipe Camarena. Read More

Nikka Coffey Gin & Natsu Kinu

Advertorial (this Article contains advertisement)*

Before I started today’s article, I took another look at my article about the Nikka Coffey Malt Whisky. Because the Nikka Coffey Gin comes from the same spirit series of the Japanese manufacturer Nikka. And even though Nikka enjoys a high reputation as a whisky producer most reviews of the Nikka Coffey Gin turned out remarkably positive until the present day. Read More

Lanson Black Label Champagne

Advertorial (this Article contains advertisement)*

When it comes to the classic repertoire of cocktail ingredients, usually you start by listing various types of spirits, from cognac to gin to whiskey, and then quickly end up with vermouths and cocktail bitters or even herbal liqueurs and syrups. Champagne, on the other hand, is easily misappropriated, which happens probably mainly because most people simply do not think of it as a component of cocktails. The champagne’s nimbus of solemnity, nobleness and sophistication is too big; that is why supposedly it demands to enjoy it neat. However, such thinking is actually a misconception – despite all the qualities of a good, stand-alone champagne. Read More

Aberlour A’Bunadh & Auld Corbeille

Recently I read an interesting interview. It was conducted with Eyck Thormann, who works for the spirit giant Pernod Ricard as a brand ambassador for whiskies, but who himself looks back on a long time as bar manager in Hamburg St. Pauli and who several times became “German Cocktail Champion”. And – you might guess it in view of his personal biography – the interview naturally also dealt with the use of whiskies in cocktails. A topic, which I also did address here repeatedly in the past. Read More

Negroni Sbagliato

Today I would like to catch up (in a relatively short article) on something that I have missed for far too long: Since I have presented classics of the cocktail history here in the blog again and again (meanwhile a lot of them can be found in the archives of Galumbi – Drinks & More), it is finally time to also take a closer look at the Negroni Sbagliato. Since the Negroni (together with the Mint Julep) is my all-time favourite among drinks, it might be surprising that the Negroni Sbagliato hasn’t been mentioned here yet. Read More

Príncipe de los Apóstoles Mate Gin Fuerza Gaucha, Vermouth Giovannoni & The Apóstoles-Espresso-Negroni

It is now about two and a half years since I wrote about a very interesting and unconventional gin. To this day, I have to admit that I have tried only a few gins that differ so much from the aroma profile of a classic London Dry like Tanqueray or Beefeater – but without, like many New Western Dry Gins, focusing entirely on fruit and citrus aromas and almost becoming a kind of fruit spirit. And today I’m looking forward to meeting the new big brother of the Príncipe de los Apóstoles Mate Gin. Read More

Knob Creek Rye & Yesterday, Today and Amaro

Recently, Jim Beam caused quite a stir with an announcement they made. It was about the Knob Creek Bourbon, which I also reviewed here in the blog in the past (and used it in a drink called the Iron Ranger, a bourbon-based Tikidrink). In that article, I wrote that the manufacturer claims to have been oriented towards an age of 9 years despite they abandoned printing an official age statement on the label. Well, and now they‘re going to change it once again by going back to the original official indication of 9 years. However, what applies to the Knob Creek Bourbon does not apply (to my knowledge) to the Knob Creek Rye. Read More

Shrubb J.M Liqueur d’Orange, Habitation Velier Savanna HERR White Rum & L’inattendu

Rum from French overseas départements meanwhile enjoys a very good reputation. Those who value transparency and solid quality generally appreciate the French AOC rules, which apply to Martinique, Guadeloupe and La Réunion and which have made their Rhum Agricoles more and more popular outside of the French-speaking world. But it is not only Rhum Agricole tempting from overseas. Read More

Waldmeister Highball

Sweet woodruff is a herb that everyone knows, but which is used only rarely. If you now also avoid thinking of May wine (or “Maibowle” in Germany), it plays almost no role at all. Sure, you think you know the typical taste of woodruff, but apart from the already mentioned Mai Wine, first of all you will probably think of the industrial woodruff aroma and less of the authentic one from the plant. Read More