Archives For Spirits

Articles about all matters of distillate. Brandies, rums, gins and all forms of whisky. Aged and new, mixed and straight.

I am not on a mission small brands vs big brands. I, as an liquid entrepreneur, and hopefully my bartenders too, are on a mission „making our own brand stronger than anything else“.

And, If I can give you one final advice: You should do the same. Build your brand – do not build other peoples brands.

via Liquid Letter No. 4: Brands need bartenders but bartenders do not need brands. – jrgmyr.net.

Liquid Letter No. 4: Brands need bartenders but bartenders do not need brands. – jrgmyr.net

Ice Diamonds and Classic Cocktails at Bar High Five – YouTube.

via Applejack | How to Brew Everything – YouTube.

So now for the $125 question: what does it taste like? The head distiller calls out “light floral notes, little honeysuckle, citrus, almost like an Asian pear.” It reminded me a little bit of sherry on first sip. Later, in martini form, it most poignantly recalled how glasses filled with well-made 80-proof liquor tend to make you tipsy before you know it.

via There Is Now Vodka Literally Made From San Francisco Fog | TIME.

There Is Now Vodka Literally Made From San Francisco Fog | TIME

“The majority of our experiments we’ve conducted over the past thirty years have been successful,” Wheatley revealed. “We’ve experimented and released whiskies featuring unique recipes, oak barrels, entry proofs and more. Every once in a while, the experiments do not turn out as planned, and we’re not comfortable with releasing them if they do not need meet our standards.

“However, that doesn’t mean that we shouldn’t talk about our failures too, because that’s how we all learn, both as a company and as an industry as a whole,” he said.This barrel is part of more than 4,000 experimental barrels – or 80,000 cases – of whiskey ageing in the warehouses of Buffalo Trace Distillery, with variations including unique mash bills, types of wood, and different barrel toasts.

via Buffalo Trace ‘fails’ with 27-year Bourbon.

Buffalo Trace ‘fails’ with 27-year Bourbon

The Manhattan Project

Craft bourbon, like craft beer, is in the midst of a boom: In the past 15 years, the number of distilleries in the U.S. has surged from just a handful to around 600.Why are Americans buying more bourbon?

According to author Reid Mitenbuler, one reason is that we’re being seduced by clever bottles and throwback labels. Along with enticing branding, some of these bottles of “craft bourbon” boast hefty price tags. Take Pappy Van Winkle, a craft bourbon with “family reserve” editions that retail for thousands of dollars.

And yet “the term ‘craft’ is little more than an ambiguous buzzword,” Mitenbuler writes in a new book, Bourbon Empire: The Past and Future of America’s Whiskey. Behind all the craft buzz, Mitenbuler says, are actually just some “carefully cultivated myths” created by an industry on a roll.

via ‘Bourbon Empire’ reveals the smoke and mirrors of American whiskey | Minnesota Public Radio News.

‘Bourbon Empire’ reveals the smoke and mirrors of American whiskey | Minnesota Public Radio News

Minnesotans, like people all around the country, are in the midst of a whiskey craze. Consumption of all whiskeys in the U.S. was 22 percent higher last year than in 2004, according to the Distilled Spirits Council of the United States. And Minnesota ranked ninth in per capita consumption of spirits, with whiskey the most consumed spirit in the state.

via For whiskey, new cachet, higher prices.

For whiskey, new cachet, higher prices

There has been much speculation surrounding the elusive idea of whisky and terroir. Raw evidence for an influence of terroir on the flavour of whisky is usually sought from the density and mineral content of water, the locality of barley or the microclimate and location of maturation. Yet these remain at best intangible aspects of terroir’s influence on whisky and, in some cases, easily dismissible ones. Despite this though the sense of location, geographic and geological identity in a glass of single malt remains a powerful one. How often have we fallen in sway to the little organoleptic rhythms of the sea or the forest floor; the farmyard and the industrial?

via Whisky Land: A Perspective On Whisky And Terroir | whiskysponge.

Whisky Land: A Perspective On Whisky And Terroir | whiskysponge

Art in a Whisky Glass, Neatly Explained – NYTimes.com