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

• 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]

Memorial 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]

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

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

B / $12 / angoris.com

B+ / $25 / francoespanolas.com

B- / $42 / miranapa.com

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

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

Starr 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

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.

Jefferson’s Bourbon – Aged 8 to 12 years. Plenty of wood on the nose, with a popcorn kicker. Not especially grainy on the palate, though it is a touch oily, with a finish that speaks more of Corn Nuts. There’s an unusual level of grain here for a whiskey of this age, with only hints at secondary characters… some rosemary and mint, perhaps. Surprisingly uncomplicated with nothing really to recommend or speak against it. Almost boring. 82.3 proof. B- / $30

Jefferson’s Reserve Bourbon – A blend of three Bourbons, aged up to 20 years (though presumably the bulk of the spirit is considerably younger). There’s much more refinement here, more sophistication and nuance. The nose is a bit racy with a little cinnamon character and classic vanilla notes. The body: Ample sweetness but not overdone, more of a creme brulee character with some melted caramels thrown in for good measure. The higher alcohol gives it a better body, with a lovely and slightly smoldering finish that hints at roasted marshmallows. It all comes together, inviting repeated and sustained sipping. Good price. 90.2 proof.  A- / $40

jeffersonsbourbon.com

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

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.

Good news for Irish whiskey drinkers: the Spirits Business is reporting that two more distilleries have been approved to open in Northern Ireland. No doubt in a move to compete with Scotch and Japanese whisky, a microdistillery in Portaferry and a full scale distillery in Kircubbin are slated to open soon. This news comes on the heels of a £15 million distillery in Londonderry receiving operations approval earlier this week. The world needs more Irish whiskey, so these events can only be viewed as positive for drinkers and distillers alike. [The Spirits Business]

In a predictable move forecasted by nearly everybody, the Beer Trade associations, lobbyist organizations, and the American Beverage Institute have all come out in strong opposition to the latest move by the National Transportation Safety Board; which would lower the legal blood alcohol content level from 0.08 to 0.05. BeerPulse has the latest, including some video testimonial from yesterday’s hearings. [BeerPulse]

And finally today, in a bit of “inside baseball” news, we marked our 2,500th post on the site with our review of Hillrock Estate Solera Bourbon. Normally these milestones are celebrated in private, but we’d like to take this opportunity to celebrate and — most importantly — thank YOU for visiting, commenting, contributing, arguing, trolling, and generally consuming our work. We appreciate your audience, and hope you stick around for post number 5,000 (probably arriving in 2017). [Drinkhacker]

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.

This whisky features an easy, classic nose reminiscent of unsherried Speyside whisky. The malt character is clear as a bell, with some gentle heather notes wafting behind.

On the palate, the grain notes speak loudest. Lots of malted barley, honey, hazelnuts and walnuts, and a touch of chocolate. It comes across as a bit hotter than its proof level would hint at — common for blended whiskeys — but the finish is smooth, simple, and almost refreshing. A touch more complex than your typical blended Scotch, but nothing that will knock your kilt off.

80 proof.

B+ / $75 / chivas.com

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.

You needn’t delve too far into Hillrock Bourbon to see that this is a spirit of truly impressive pedigree. The nose hits you fast and powerfully: Burnt caramel, dark brown sugar, vanilla, mint, and a modestly woody back end. The body offers immense complexity: Beautiful fruit and layered spices, luscious creme brulee, marshmallow, and an almost raisiny sweet finish. The balance of all of this is nearly perfect, coming together as an altogether brash experiment in whiskeymaking that works far better than you would ever expect.

92.6 proof.

A / $90 / hillrockdistillery.com [BUY IT NOW FROM CASKERS]

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]

Pernod Ricard recently announced the valuation of its Jameson brand: €1.68 billion, or roughly 7 percent of the company’s portfolio. Worldwide sales of the Irish whiskey have grown 15% globally in the last year and increased 29% in the United States alone. With headway into new markets such as Russia and Africa, there appears to be no sign of slowing down. [Independent]

Elsewhere in the Kingdom, The Scotsman’s Darroch Ramsay lists off a few different ways Scotch is evolving and changing from its traditional forms. [Scotsman]

And finally today, Bob Ritchie (aka Kid Rock) is looking for a new bartender for his summer tour. One lucky winner will be trained by Beam master mixologist Bobby G, receive $10,000, and hit the road with Kid and company for three concerts. If you feel you have what it takes to bartend for Bob, head on over to Beam’s contest site and fill out the form! Bawitdaba! [Kid Rock]

Wild

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

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

OYO Whiskey – 100% Ohio red winter wheat again, this time barreled in white American oak, albeit with no age statement. Lots of young whiskey character here. Huge, fresh grain on the nose, with a bracing citrus undercarriage. The body is equally powerful; lots of young whiskey notes hit you with that rush of grain at first, then things smooth over as the chewy, caramel-flecked body takes hold. There’s a touch of bitter orange in there, and some hazelnut, too. The finish is woodier than you’d think — I suspect smaller barrels are used in the making of this spirit, giving it lots of wood character while leaving the grain at its core intact. But as with many younger whiskeys, balance is something of a problem here, with grains, sugar, and oily wood notes all colliding a bit roughly. Fortunately, the wheat’s smoothness tends to make this more than drinkable in the end. 92 proof. Reviewed: Batch #013. B / $51

middlewestspirits.com

Violet 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.

Fig 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.

Mother’s Little Helper Bloody Mary
2 oz McClure’s Bloody Mary mix
2 oz Karlsson’s Gold vodka
1 shrimp skewer
Blue cheese stuffed olives
1 carrot stick
1 celery stalk

Combine Karlsson’s and McClure’s in rimmed glass. Add ice and stir. Rim the glass with salt. Garnish and serve.

Karlsson’s Blackberry Smash
1.5 oz Karlsson’s Gold vodka
4 Lemon wedges
3 Blackberries
.75 oz Simple Syrup

Muddle lemon and blackberries with simple. Add Karlsson’s and shake with ice. Strain over crushed ice and garnish with blackberry and mint sprig.

And if your mother is more of the martini drinker, there’s always The Big Book of Martinis for Moms with hundreds of different recipes any Martini Mom will enjoy.