Making Our Own Aquavit with Spiced Spirits

The Zingy 256x300 Making Our Own Aquavit with Spiced SpiritsAquavit is a flavored Scandinavian vodka that has as many variations as there are countries in Europe. Finding aquavit stateside is difficult, though. The few bottlings imported here are mass-produced stuff that is, unfortunately, usually not very good.

Why not make your own, then? Sounds good, but the number of spices required will probably fill a shopping bag — if you can find them — and empty your wallet. And, again, you’ll need to roll the dice when picking a recipe.

Isn’t there an easier way!?

SpicedSpirits.com to the rescue, aquavit fans. This website does one thing and one thing only: It sells bags of pre-mixed spices that you dump into spirits to flavor them. While it offers ale and mead spices, it’s the vodka ones you’re probably looking for. (You can also put them into rum.) At present, eight varieties are available (plus an option to add oak chips). The names range from “The Crazy” to “The Symphonic” — and each offers its own approach to aquavit. (You can learn more about each one on its website.) Total price, $6 to $9 a pack. (Shipping is $3 to anywhere in the world!)

SpicedSpirits sent us three to try out. We followed the instructions — 7 to 14 days of steeping required, depending on the variety you buy — then sampled the resulting concoctions. Thoughts follow, but overall this is a great way to go if you want to experiment with spicing your own vodka at home.

The Sweet – Made with lemon peel, juniper, cinnamon, and “secrets.” Inspired by an Italian recipe. Lovely gingerbread character on this, touched with allspice… plus a hearty dose of juniper underneath it. I could have done with less juniper character (which gives the finish a bitter edge) and more cinnamon and ginger notes, but overall this is a festive and surprisingly sippable beverage. B+ / $8

The Zingy (pictured) – Made with ginger, peppermint, and “22 secrets.” One of those secrets is clearly caraway, which floats to the top of the aquavit and ends up in your first few glasses. (Filter this one for best results.) Not as much depth in this one, but a little mint on the nose and the finish is what earns this product its name. But the primary character here is more akin to licorice, with a slightly weedy finish. A bit more classic stylistically when placed in the aquavit canon. B / $7

The Symphonic – 25 secret herbs and spices, dang! The company calls it “hard to describe,” and that’s somewhat fair. It has light sweetness, some orange notes, and a bit of that licorice note, too. It’s not nearly as sweet as “The Sweet,” but it does offer better balance, with very light bitterness — akin to a very mild amaro — on the finish. Frankly, I’m not one to drink much aquavit, but if I am going to get all Scandi and go to aquatown, well, this is a pretty good one to visit. B+ / $9

spicedspirits.com

Drinkhacker Reads – 05.20.2013 – Spirits Outpacing Beer and Wine in 2012

A new report issued by Technomic finds that spirits outpaced beer and wine in sales last year, with no signs of slowing down in 2013.

  • Vodka continues to be one of the fastest growing categories, along with American whiskey and tequila not too far behind. With its 5.8% increase, vodka now commands roughly one-third of all spirits volume and is the largest category.
  • The smallest category, Irish Whiskey, posted an incredible double-digit gain in sales of 21.6%.
  • Diageo continues its lead as the largest spirit producer, seeing a 1.1% increase in volume to retain a 22% overall market share. Beam continues to hold strong in second place, with Sazerac doubling its market share with a 4.2% increase; jumping ahead of Bacardi and solidifying a third place position.

[Technomic]

In other spirits news, Pursuitist profiles The Patron Way, a new book detailing the rise of Patron to its position as one of the worlds most recognizable tequila brands. While brands such as Jose Cuervo might take exception with the headline’s tag that Patron currently “dominates” the market, the article does make for some engaging reading. [Pursuitist]

trans Drinkhacker Reads   05.20.2013   Spirits Outpacing Beer and Wine in 2012Memorial Day is coming up soon, and with it the kickoff of the summer travel season. Zagat profiles 8 must-see stops along the Kentucky Bourbon Trail and its kindred spirit, the American Whiskey Trail. [Zagat]

Ontario (Canada) police are currently seeking the public’s help in identifying a man who recently “liberated” a bottle of 50 year old Glenfiddich, valued at $26,000. An Ottawa-based Scotch taster summed up things quite appropriately for the Toronto Sun: “It makes you wonder how it could have been stolen”. Oh, Canada! [Fox News]

And finally today in science news, with the uptick and demand for high quality scotch the problems of bootlegging and counterfeiting have also increased. Scottish scientists have devised a new way to check make sure products are actually the real deal, and not something potentially lethal. [Scotsman]

Review: Lost Spirits Ouroboros Cask #1

ouroboros bottle shot 225x300 Review: Lost Spirits Ouroboros Cask #1Lost Spirits’ Leviathan is one of the most unique whiskeys being produced in America today — if not the world. Made close to Drinkhacker HQ in Monterey, California, Leviathan is a heavily peated single malt that is aged in heavy char barrels previously used for late-harvest wine (the varietal of the wine changed depending on the cask).

Now comes Ouroboros (named after the snake eating its own tail), which is Leviathan with two little twists. First is the peat. This peat is sourced from a close-to-home private island in the delta leading to the San Francisco Bay instead of using Canadian peat. Second is the barrel. Late-harvest wine is out. Former Hungarian oak sherry casks are in. (As with Leviathan, they are re-charred before being filled with whiskey.)

As with its predecessor, it’s fascinating stuff. The nose is intense and gut-punching, a liquid forest fire filled with crude oil, fresh timber, and plenty upon plenty of  peat. The body throws many a twist at you. What starts with simple smoke evolves, both in your mouth and in the glass. Cocoa nibs and dark chocolate syrup are the immediate developments, along with a malty extract character like you get in an ultra-high alcohol beer like Utopias. Rum raisin, maybe? Citrus also comes and goes — something like one of those chocolate oranges you get in your stocking at Christmastime.

As with Leviathan, Ouroboros is both an acquired taste and — definitively — not for everyone. I think it’s a bit better than Leviathan (at least Cask #3), with more complexity and better balance. Your mileage, of course, will vary. Haters gonna hate.

106 proof.

A- / $55 / lostspirits.net

Review: Absolut Elyx Vodka

absolut elyx 138x300 Review: Absolut Elyx VodkaAbsolut’s boldest move in years doesn’t have anything to do with vodka that tastes like pickles or cupcakes… it’s Absolute Elyx, a single-estate ultra-premium vodka that’s so special it doesn’t even use the traditional cylindrical bottle design.

Elyx is single estate vodka made exclusively from wheat from Rabelof Castle and water from the distillery’s own well. Absolut says everything involved in the creation of this vodka takes place within a 15 mile radius. The vodka is produced in an antique copper column still and bottled at 84.6 proof.

The results are impressive. The nose is very clean, touched with marshmallow. The body is silky and supple, exceptionally clean with shockingly little bite. No harsh medicinal notes, herbal character, or hints of earth, charcoal, and mushroom here: This is a light-bodied, fresh, and easy vodka. Lightly sweet but not overdone, Elyx offers notes of vanilla, some gingerbread, and sweet cream on the finish. Elyx probably won’t be the knockout that massive vodka fans are expecting (a la Karlsson’s Gold 2008), but I can virtually guarantee that everyone will find it totally agreeable.

A- / $50 / absolut.com

Review: NV Angoris Villa Locatelli Refosco dal Peduncolo Rosso Friuli

villa locatelli refosco pedunculo rosso comp 159x300 Review: NV Angoris Villa Locatelli Refosco dal Peduncolo Rosso FriuliAn unusual red made from 100% Refosco grapes indigenous to the Friuli region just north of Venice. The nose is slightly perfumy, with blueberry underpinnings. n the body, ample smoke and earth notes are backed up cherry and spice character. A moderate to big body, with lots going on. Surprisingly complex — if not wholly balanced — for a value wine.

B / $12 / angoris.com

Review: 2004 Bodegas Franco Espanolas Rioja Bordon Gran Reserva

rioja bordon reserva silueta 154x300 Review: 2004 Bodegas Franco Espanolas Rioja Bordon Gran ReservaA great value on an old Gran Reserva Rioja from Bordon. Surprisingly fresh for a wine nearly a decade old. Just showing the first hints of oxidation, and then only after substantial time in glass. On the nose, dark cherries, black tea, and some earth. The modest body offers fresh berries, light vinegar notes, and more tea leaf. A great food wine.

B+ / $25 / francoespanolas.com

Review: 2010 Mira Pinot Noir Napa Valley Stanly Ranch-Carneros

mira pinot noir 300x300 Review: 2010 Mira Pinot Noir Napa Valley Stanly Ranch CarnerosAn unusual Pinot (especially one from the Carneros area), very fruity, but also very tannic. This wine reminds me more of some Syrahs than anything I’ve encountered recently in the Pinot world, and that’s… OK. The big body is something I can get my arms around, but the heavy fruit — juicy and over-ripe — is the more jarring element of the wine. With time exposed to air it reveals more charms, but Mira’s sense of balance remains elusive.

B- / $42 / miranapa.com

Review: 2012 Justin Rose

justin rose 139x300 Review: 2012 Justin RoseOur friends at Justin have taken a big step into a new world of wine that’s completely foreign to them: Rose.

This rose of Cabernet Sauvignon is made from Paso Robles fruit, and the beefy backbone shows. A heavy shade of peach, the wine features a moderately floral nose followed by a palate that features citrus notes, crisp apple, and a touch of apricot on the back end. At first a bit incongruous, the wine develops some balance — oddly — as it warms up a bit. While rose is normally at its best straight from the fridge, this is one that works better when it’s not quite so chilly.

B / $20 / justinwine.com

Lot 18 Relaunches as a Customized Wine Club

lot18 300x298 Lot 18 Relaunches as a Customized Wine ClubLot 18 was once one of many in a sea of “flash sale” websites focused on deep wine discounts. That business model didn’t pan out, so Lot 18 went back to the drawing board. The result was a new plan and a partnership with TastingRoom.com (which we’ve covered here a few times), which was also experiencing some growing pains. Lot 18 ended up acquiring the company and combining the two into a unique kind of wine club.

Here’s how it works: Sign up for a $9.95 introductory tasting kit and Lot 18 sends you a six-pack of 50ml minis which you use to “calibrate” your palate. In the kit (at present): A Sauvignon Blanc, a Chardonnay, two Pinot Noirs, a Merlot, and a Zinfandel. Using Lot 18′s website, you walk through the wines and tell the site which ones you like best. A little tech voodoo puts you into a category with the company uses to select which wines it will send you in its quarterly shipments — $85/case for your first one, then $149/case (plus $20 shipping) thereafter.

Interesting stuff, and Editorial Director Eric Arnold walked me through the setup at Drinkhacker HQ. I thought the overall approach was solid and certainly better than the usual “I like whites” or “I like reds” questionnaire… although it’s terribly difficult to distill someone’s entire palate in just two whites and four reds. The description of my palate was only about half right (there are only a handful to choose from, after all), but when my wife walked through the same setup, hers was way off. Still, it’s an interesting way to get started — and Lot 18 says you’ll be able to sub wines in and out of your case to fine-tune your shipments over time.

The service went live on May 1. Give it a whirl, wine guys!

TastingRoom.com

Review: Starr Hill Grateful Pale Ale and Red Roostarr Coffee Cream Stout

Two new brews from our friends at Starr Hill

starr hill grateful 300x278 Review: Starr Hill Grateful Pale Ale and Red Roostarr Coffee Cream StoutStarr Hill Grateful Pale Ale – Straightforward, delicious, and crisp with modest citrus character — and not overly bitter (just 26 IBUs). This classic pale ale offers a bounty of hops, backed with just a touch of smoky wood chip character. Nothing earth-shattering, but not every beer needs to be to be memorable. 4.7% abv. A- / $NA per 12 oz. bottle

Starr Hill Red Roostarr Coffee Cream Stout – Surprisingly modest for a cream stout, with restrained coffee character. Malt is much more at the forefront, with some caramel lacing. Moderately big body, but not a knockout that will be particularly overwhelming. Somewhat muddy on the finish, too, with a weird blend of bitterness and sweetened coffee notes. 5.6% abv. B- / $NA per 22 oz. bottle

starrhill.com

The Drinkhacker Shopping List – 05.17.2013

It’s Friday once again and time for the Drinkhacker Shopping List, our look back at the best and the worst of products we’ve reviewed over the last few weeks. Plenty of wines to satisfy and a pretty intense campaign by Jim Beam with not one, but three new and high-quality limited expressions. We also had a pretty extensive tasting report from the Wines of Howell Mountain.

TheList051713R 525x1128 The Drinkhacker Shopping List   05.17.2013

Review: Jefferson’s Bourbon and Jefferson’s Reserve

jeffersons bourbon 225x300 Review: Jeffersons Bourbon and Jeffersons ReserveToday we’re filling a glaring hole in our coverage. While we reviewed one special edition of Jefferson’s Bourbon (which is no longer available, actually) four years ago, we’ve been silent on the line’s other expressions.

Today we start correcting that, with reviews of Jefferson’s entry-level Bourbon and Jefferson’s Reserve, the two most commonly available expressions from Jefferson’s. While Jefferson’s is traditionally thought of as a wheated line, that’s not always the case. These expressions don’t reveal their mashbills, but neither are reportedly wheated at all. (The mash is said to be 30% rye.) If you want to find wheat in your Jefferson’s, you’ll likely need to look toward the older and rarer expressions… which come from different distillery.

Thoughts follow.

Continue reading “Review: Jefferson’s Bourbon and Jefferson’s Reserve” »

Review: Jim Beam Distiller’s Masterpiece Sherry Cask Finished Bourbon

Jim Beam Distillers Masterpiece Sherry Cask Finished 183x300 Review: Jim Beam Distillers Masterpiece Sherry Cask Finished BourbonJim Beam’s been on a tear lately. First came the two members of the new Signature Craft Bourbon series, now there’s Distiller’s Masterpiece, an ultra-premium Bourbon that truly earns its name.

Available exclusively at the Jim Beam American Stillhouse in Clermont, Ky., the whiskey is “extra aged” (but released with no age statement) “in the optimal rack-house position, determined by Master Distiller, Fred Noe.” It is then finished in Pedro Ximenez sherry casks before bottling at 100 proof.

This is a lovely, and surprisingly light, whiskey. The sherry character is immediately notable, a brisk citrus character on the nose that’s backed up by moderate wood notes and a small amount of grain character. Pushing into the body it’s loaded with that sherry character, and is rich with complexity. What’s here: Orange marmalade, vanilla, cinnamon and baking spices, toasted wood, and touches of popcorn on the finish. Harmonious and delicious, the finish stays with you but never turns bitter. Even at 100 proof it is smooth as silk, easy to sip on, and gone — sadly gone — far too soon.

A / $200 / jimbeam.com

Drinkhacker Reads – 05.15.2013 – Drinking Wine from the Ocean Floor

Last year Jefferson’s Bourbon conducted a wacky experiment involving aging barrels of bourbon at sea to see if the air and water quality had an effect on the final product. As the resulting product was so limited in quantity, few people got to taste the results and final verdict of this project. Along these lines, Mira Winery is about to retrieve four cases of its 2009 Cabernet Sauvignon from a three-month stay in the Charleston Harbor. Their mission? To determine whether or not light, tides, waves and temperature have an effect on the chemical breakdown of wine. They are slated to raise the wine on May 21, wherein they’ll announce the second phase of this experiment. We’ll bring you the latest as soon as news is delivered to us. Stay tuned. [PR Newswire]

The Bourbon backlash has begun! Charleston City Paper makes a case for switching from bourbon to rum when getting your next summer cocktail. Columnist Robert Moss dissects the current bourbon trend, reviews some new rums and samples some new cocktails. From our perspective, there should never be a superior spirit over another. Love all equally.

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Review: Chivas Regal 18 Years Old Blended Scotch Whisky

Chivas 18 225x300 Review: Chivas Regal 18 Years Old Blended Scotch WhiskyYou don’t have to drop $100,000 on an enormous seven-foot sculpture to get a bottle of Chivas 18: You can buy it, sans artwork, straight up.

Chivas, a bit of a grande dame in the whisky world, is far from the shoddy, workday blend common with lesser blends. Particularly at older ages — including this 18-year-old blend that includes 20 single malts — Chivas can be as regal as its name indicates.

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Review: Hillrock Estate Distillery Solera Bourbon

hillrock bourbon 199x300 Review: Hillrock Estate Distillery Solera BourbonIt’s surprising that more aged spirits aren’t made in the solera style. For the uninitiated, solera aging involves moving spirits from younger barrels to older barrels, bit by bit, until the liquor in the oldest barrel is bottled — the oldest of the old blended with a bit of spirit from a wide variety of ages. Solera is commonly used in rum as a way to add a high level of complexity to the spirit.

Here, Hillrock Estate, based in New York, uses solera barrels to age its “field to glass” whiskey, taking estate-grown Bourbon and marrying it with mature “seed” Bourbon, then putting it through a series of casks, including a finishing run in 20-year-old oloroso sherry casks. The current age of Hillrock is six years old, with a mashbill that includes 37% rye.

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Drinkhacker Reads – 05.13.2013 – Robert Parker Does Bourbon, Kenny Chesney Does Rum

Rollins Creek 300x284 Drinkhacker Reads   05.13.2013   Robert Parker Does Bourbon, Kenny Chesney Does RumThe blogs were buzzing these past few days as Robert Parker has made the shift from wine critic to taking a stab at reviewing whiskies. Naturally, opinions on the results have varied; from the measured “wait and see”, to the frustrated and confused all the way down to the flat out irate. Although time will tell on just how much of an impact Parker will have on the whiskey world, reviewing something called “Rollins Creek” (pretty sure he means Rowan’s Creek) and comparing Hudson to Pappy suggest poor form at the start. Stay tuned.

CELEBRITY PRODUCT OF THE WEEK: Renee Zellweger’s ex-husband and country star Kenny Chesney is tossing his cowboy hat and horseshoes into the spirits world. Later this month he’ll launch his own line of rum, Blue Chair Bay. The line will come in white, Coconut, Coconut Spiced, and Chewing Tobacco flavors (just kidding about the last one), and will be promoted via an 18 city tour and numerous tasting events nationwide. It’s five o clock somewhere, y’all… [Blue Chair]

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Review: Skyy Infusions Natural Wild Strawberry

SKYY INFUSIONS WILD STRAWBERRY 74x300 Review: Skyy Infusions Natural Wild StrawberryWild strawberries, really?

Flavor #11 from Skyy is indeed made with real, wild strawberries, according to the company, a flavored vodka inspired by one of the most popular cocktail flavorings around. (Skyy says the strawberry is “more complex” than you’d think.)

That may indeed be the case. Skyy Strawberry has a solid fruity nose, and on the tongue it is initially sweet and relatively authentic, though perhaps more akin to a vague “mixed berry” character than I’d prefer. That sweetness fades fast, though, leaving behind a rather burly, somewhat raw alcoholic feel. Unlike many of Skyy’s infusions — arguably the best line of flavored vodkas on the market — this one ends with a fairly rough finish. Better with a mixer, where that finish can be mitigated.

70 proof.

B / $16 / skyy.com

Review: Middle West Spirits OYO Vodka and OYO Whiskey

oyo vodka 200x300 Review: Middle West Spirits OYO Vodka and OYO WhiskeyColumbus, Ohio-based Middle West Spirits produces a variety of vodkas and whiskeys, but these two, pronounced Oh-Why-Oh, are the base products from which everything else is drawn.

Thoughts follow.

OYO Vodka – Made from local red winter wheat, this (purported) 34-times column distilled vodka has lots of character. On the nose, there are lots of caramel and grain notes — making this much more akin to a white whiskey than a vodka — and a minimum of medicinal character. On the tongue the vodka’s roots come out, with a modestly astringent backbone and a warming, grain-forward body. There’s some citrus in there followed by more caramel, coming together to give this vodka a bit of a caramel apple feel in the end. However, a sense of mustiness on the finish, almost like sweat, dulls the overall experience a bit. 80 proof. Kosher. Reviewed: Batch #028. B / $33

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Recipe: Mother’s Day Cocktail Ideas

lucille bluth 300x184 Recipe: Mothers Day Cocktail IdeasSunday brings us the time-honored tradition of celebrating everyone’s favorite person: Mom. Whether it was helping with algebra, forcing you to eat vegetables, or picking you up from school because you wore a Dead Kennedys “In God We Trust Inc.” t-shirt to class, Mom’s always been there to help out along the way. Here’s a few recipes we’ve encountered that you may want to mix up for your mom during Sunday brunch. It’s just a small way of saying “thanks” to a lady who put up so much for so long on your behalf.

image007 Recipe: Mothers Day Cocktail IdeasViolet Femme
1 oz Lucid absinthe
1 oz raspberry liqueur
1 oz lemonade or sour mix
2 oz ginger ale
1 lemon wedge

Fill a tall glass with ice and add raspberry liqueur, Lucid absinthe and lemonade. Cover with cocktail shaker and shake vigorously. Top glass with ginger ale, add a lemon wedge and serve.

image015 Recipe: Mothers Day Cocktail IdeasFig Coffee
1/2 oz. fig preserves
1/2 tsp dark brown sugar
4 1/4 oz. French roast coffee
2 oz. Camus XO Elegance Cognac

Prepare hot; stir to melt/blend; can also be chilled and served over ice.

Continue reading “Recipe: Mother’s Day Cocktail Ideas” »