The Reformed Spirits Company, makers of the World Renowned, Martin Miller’s Gin has created a crystal clear, uncolored, ‘Irish Cream’ liqueur that is mesmerizing in mouthfeel, quality and overall finesse. What they have created, using Irish Malt Whiskey, is a bourbon, chocolate, milk punch without any caramel color added at all. In fact, what they have done is rectify an authentic spirit base with a plethora of marvelous flavors that say rich and creamy in the glass without a drop of artificial color to further confuse the consumer with layers of provenance that just doesn’t exist.
Category: Articles
It’s Greek Moonshine… and to Greek people it’s best known as Tsipouro. OK, now that you got that, sometimes it’s better known as Raki (but not the Raki that you may think you know, the one from Turkey or Armenia…) Rakii *spelled with two i’s for TTB/legal reasons-not to confuse the consumer with the best known Raki on the market, this style of Raki is usually made only in Greece and named Tsipouro. Lazy Eye Rakii is being craft distilled in a most unlikely place, Southern New Jersey. Richland, NJ. This craft distillery is not just around the corner from anywhere in particular, like NYC for instance, it makes for a good day trip.
A RUM FOR EVERY PALATE
Around much of Pan America, rum offers a taste of place and a mini-history lesson in every sip. As U.S.-based rum expert and judge Warren Bobrow says, “There is a rum for every island, for every meal, and every dish. Rum is incredibly versatile: it speaks to Cognac and brandy lovers.” There’s infinitely more to explore than “the captain.” Here are some of the must-tries, should you be so lucky!
READ MORE @ Rum; Worldly Delights!
Happy International Talk Like a Pirate Day! To celebrate we’ve got a special interview with author and “Cocktail Whisperer” Warren Bobrow all about rum!
1. How did you get involved with the world of cocktails and spirits?
Originally I trained to be a chef- This was back in the mid-1980’S- before recorded time really. I owned and founded a fresh pasta biz down In Charleston, SC- I lost it in Hurricane Hugo in 1989. I had bartended a few times while working as a cook- And it seemed like a good job for someone like myself who has the ‘Gift of Gab’… Fast forward past a 20-year career in banking- Back to my 50th birthday- when I went over to the Ryland Inn, located in NJ- and asked for a job as a bartender. Chris James, the Bar Manager told me he didn’t need a bartender, but he did need a bar back (not a glamorous job) and I was hired. But I had been writing about spirits, wine and food for a couple years- but I really had no idea just how hard it was! Physical Labor! Long Hours! Not Pretty! I held on for a year- and built my chops. How many cocktail writers do you know who worked as a bartender? Very few- and fewer still started at the bottom and worked their way up.
Read the entire article here, at Forbes
If there is a flavor that most exemplifies aromatics of the British countryside- it would be the profusion of herbs and flowers that bloom along the thorny hedgerows lining the narrow pathways. Of course, to experience this in real life would mean a trip to Great Britain. IF, you were able to accomplish this trip, a leisurely bicycle ride would be necessary to gain the entire experience of sipping Seedlip. Why a bicycle ride you may ask? To be able to smell the air as you rode down any given country path, brushing your arms against the herbs and flowers, releasing their perfume.
by Zoe Wilder
Without cannabis, drinks are basic.
Back in time- way before Alexander Hamilton was mortally wounded on the Weehawken Cliffs, defending his perceived honor- the young officer served under General George Washington. He was posted to the winter headquarters of the Continental Army in Morristown, NJ. It was in this quaint village that Hamilton met with the young Betsy Schuyler. He made his intentions clear- and married her. All would have been well and good if it wasn’t for the vast quantities of potent fermented spirits that were poured down the gullet from dawn to dusk rendering even the stoutest gentlemen into a blithering idiot by late afternoon.
Cannabis Cocktails, Pages 70-73!
Cedar Ridge Distilling: Whiskey
It’s Iowa and Corn Means Craft — Cedar Ridge Distilling: Whiskey
It takes more than great ingredients to make craft whiskey. It takes patience and time, that is for certain. But most importantly, after all the bills are paid- whiskey takes great passion. You cannot make quality whiskey in mere hours, although some manipulators of spirits say that they can. I unequivocally disagree and believe that craft spirits take on their own unique personalities according to the particular desire of the distiller. The production of craft spirits takes years to develop their own deeply textured flavors.
There is that little thing that they call the Angel’s Share. That’s the stuff that you cannot sell, because it has evaporated. Not generally a fine place to be if you are in the business of bottling expensive craft whiskey- or any craft spirit for that matter. Each drop costs something and it’s a shame when it evaporates to only be enjoyed by the: ‘Angels!’ Depending on many variables, this Angel’s Share can be pretty expensive or just about right.
Drink Your Medicine, But Proceed With Caution
Before you mix up a cannabis-infused cocktail, there are a few things you should know. This is not a matter that should be taken as casually as the average cocktailor smoking a joint.