Review: XXIV Karat Grand Cuvee and Rose — Sparkling Wine with Gold Flake

karat bottles 525x679 Review: XXIV Karat Grand Cuvee and Rose    Sparkling Wine with Gold Flake

What, sipping Cristal ain’t baller enough for you? Kick back some XXIV Karat (that’s 24 Karat if you ain’t down with Roman numerals), a sparkling wine that is infused with “indugent 24-karat gold leaf.”

Yeah, Goldschlager wrote this playbook, and El Cartel Tequila tore it up. Gold flake in spirits is becoming common these days. Gold flake in wine is something I’ve yet to see before.

But here we are.

XXIV Karat takes Mendocino-sourced grapes (varietals are not disclosed) and adds real gold flake to the bottles. (For extra fun, the sample bottles we received actually light up thanks to a battery-powered bulb in the base.) The wines are also bottled without vintages, but let’s be frank: If you’re buying one of these, you’re getting it exclusively for the gold flake concept.

It seems almost silly to consider how such a novelty might taste, but we’re gonna do it anyway. Here goes.

XXIV Karat Grand Cuvee Sparkling Wine – Surprisingly pleasant at first, this wine starts off with apple notes but devolves into extreme sweetness in short order. What emerges is akin to a combination of applesauce and Splenda, with a palate-busting finish — but did we mention there’s gold in here? C- / $30

XXIV Karat Rose Sparkling Wine – Pink stuff! (And gold.) The gold leaf effect is not nearly as interesting in the pinkish slurry, but the wine is at least more palatable. Fresh strawberries mingle with plenty of vanilla-focused sweetness, but here that sugary rush is dialed back enough to let the fruit shine through, at least somewhat. B- / $30

xxivkarat.com

Rioja Review: 2008 Rioja Bordon and 1998 Vina Albina

Franco Espanolas Reserva Bordon 2008 160x300 Rioja Review: 2008 Rioja Bordon and 1998 Vina AlbinaWhen it comes to upscale wines, Rioja is a category that is often overlooked. But these Spanish wines, primarily Tempranillo with a smattering of other Spanish regional grapes, like Mazuelo and Graciano, thrown in, can often be aged for a decade or more, particularly at the Reserva level or higher.

Today we look at a 2008 Reserva and a 1998 Gran Reserva (the only major production difference is time spent in barrel and bottle before release). Both are now available on the market.

2008 Bodegas Franco Espanolas Rioja Bordon Rioja Reserva – There’s good age on this bottling of a classically-structured Rioja Reserva, offering a nose of dusky, dried fruits, charred wood, and roasted meat. The body is lightly balsamic with tart cherry character and more of those meaty/slightly smoky notes on the finish. A- / $15

1998 Bodegas Riojanas Vina Albina Rioja Gran Reserva – At 16 years old, this one’s starting to feel its age, with some oxidation starting to creep in on an austere and brambly experience. Notes of balsamic, dried figs, and cherry jam emerge, along with a heavily tannic, licorice-flecked finish. Still showing well, but it is beginning its downswing. B+ / $50

Drinkhacker Reads – 11.17.2014 – Wine Spectator Announces Best of 2014

The folks over at the good ship Wine Spectator announced its Top 100 for 2014 this morning, with Dow’s 2011 Vintage Port taking top honors. Lots of great stuff to choose from here. [Wine Spectator]

John Hansell over at Whisky Advocate goes all crazy over the forthcoming Diageo release in its Orphan Barrel project, Lost Prophet. Look for our thoughts in the not-so-distant future. Between this, new releases of Barterhouse and Rhetoric and something called Forged Oak, it appears Diageo is getting serious about its intent to dominate the American whiskey market. [Whisky Advocate]

The Scotch Whisky Association is unsure why sales are down in the U.S. Perhaps it’s the fact that products like Fireball and Piehole are now flooding the market. Perhaps its the continuous price increases we’ve seen in the last few years. Or perhaps it’s the economy, stupid. Either way, spirits execs don’t seem too concerned. For now. [The Spirits Business]

 Drinkhacker Reads   11.17.2014   Wine Spectator Announces Best of 2014Crown Royal is introducing an apple-flavored whiskey to its lineup, Crown Royal Regal Apple, which fuses Crown Royal with regal apples.  The press release mentions something about this being “innovative,” but we’re failing to see how another flavored whiskey really provides that spark of intellectual and creative genius commonly associated with the word. The 70 proof whiskey will retail for about $25 per 750ml and is expected to hit store shelves shortly.

One of the creators behind Yellow Tail wine is now facing charges of alleged involvement in a drug syndicate. Apparently running a multi-million dollar wine brand isn’t enough excitement for some folks. [Daily Mail]

Another day, another Kickstarter. But this is one we’re actually excited about. Cocktail & Sons is a startup by esteemed bartender and Friend of Drinkhacker Max Messier, who is looking to develop a very unique line of syrups and sodas to elevate the quality of your mixed drinks. The first four offerings (Spiced Demerara Syrup, Oleo Saccharum, Honeysuckle and Peppercorns, Mint and Lemon Verbena) all sound ridiculously tasty and dare we say “innovative.” Tasty stuff, and we wish Max the best of luck in this new venture! Reviews are forthcoming. [Cocktail & Sons]

In other weird wine news, Red Robin is now serving milkshakes mixed with red wine. Now taking bets on when the first minor is accidentally served one. [NYPost]

And finally today: just when you thought it was all over, it appears that the Hatfields and McCoys are at it once again. This time it’s over a whiskey. As always, it’s all about the comments section. (And, again, a review is on its way.) [Whiskey Wash]

Review: The Arran Malt Devil’s Punch Bowl Chapter III – “The Fiendish Finale”

devils punch bowl 3 525x714 Review: The Arran Malt Devil’s Punch Bowl Chapter III – “The Fiendish Finale”

All good horror stories deserve a trilogy, and Arran Malt, with its Devil’s Punch Bowl series, is back for a third and final round of this special release whisky: The Fiendish Finale. See notes on Chapter I and Chapter II here.

There’s unfortunately not a lot of production information on this batch, but it is drawn from whisky that has been finished in oloroso sherry butts. No age information is offered. As with previous editions, it is a cask strength bottling.

This expression of the Devil’s Punch Bowl is racier and spicier on the nose than previous expressions, with a clearer expression of its barley base at first. The body is huge — powerful with sherry notes, chewy malt, and a finish that pushes forth notes of dried fruits, milk chocolate, and a sweetness akin to caramel sauce on fresh Belgian waffles. It’s not at all smoky like Chapter II, instead letting the sherry do almost all of the talking here, building a dessert-like confection that layers both fresh and dried citrus notes atop a big caramel core. Lots of fun, and a real go-to whisky for after-dinner drinking.

All in all, this is a fantastic way to round out one of the more memorable series of Scotch whiskies to arrive in recent years.

106.8 proof.

A- / $130 / arranwhisky.com

Review: NV Menage a Trois Prosecco

Menage a Trois Prosecco LO Res Bottle Shot 83x300 Review: NV Menage a Trois ProseccoOne is wise not to expect a whole lot from a $12 Prosecco, but this DOC-classified bottling is perfectly acceptable for a quick punch of sparkly stuff. The nose offers modest yeast and bready/toasty notes, with modest hints of apple beneath. The body is more pear-like, with notes of lemon jellybeans and just a hint of white floral character. Crisp, tart, and refreshing on the finish — what it lacks in complexity it makes up for in approachability and value.

B+ / $12 / menageatroiswines.com

Review: Southern Comfort Gingerbread Spice

Southern Comfort Gingerbread Spice 445x1200 Review: Southern Comfort Gingerbread Spice

Southern Comfort seems unstoppable, now that it’s adopted the same playbook as Kahlua, Malibu, Baileys, and any number of other liqueur producers intent on releasing a new flavor every year, typically around the holiday season.

This year it’s an obvious one: Southern Comfort Gingerbread Spice, the go-to crowd pleaser of a flavor that eventually finds its way into just about everything.

The results could have been much worse. The peachy character of SoCo seems to blend pretty well with the gingerbread flavoring, flipping the overall experience into something akin to drinking a peach pie. It’s gingerbread-heavy up front, with overtones of cinnamon, then sweeter as it develops on the palate, those characteristic tinned peaches of SoCo coming through clearly. The finish isn’t particularly lasting; in fact it’s almost watery.

The good news is all of this works together in a surprisingly natural way, lacking the chemical overtones of many a SoCo specialty bottling. That fact that it is bottled at a mere 30 proof — most of the other flavored SoCo’s hit 70 proof — helps to temper things quite a bit. At just 15% alcohol, this liqueur is no more potent than a glass of wine. But at least this you can use to spike the eggnog with.

SoCo Gingerbread Spice (SoCoGiSpi?) is hardly something I’d drink on a regular basis, but if your tastes run toward Southern Comfort’s inimitable charms, you may very well find this expression worth trying this holiday season.

30 proof.

C+ / $12 / southerncomfort.com

Review: Thistle Finch Small Batch White Rye Whiskey

Thistlefinch 039B 525x768 Review: Thistle Finch Small Batch White Rye Whiskey

This white rye is made in Lancaster, Pennsylvania — the heart of Pennsylvania Dutch Country. What about that name? “Pennsylvania Dutch folk art frequently features a bird in it, that, in German, is called a “Distelfink” or Thistle Finch. The bird is a symbol of happiness and good fortune.”

Thistle Finch is made from a mash of 60% rye, 30% wheat, and 10% malted barley — 90% of which is locally sourced. The company notes specifically that it mills its grains to a flour-like consistency (unusual if you’ve ever seen or tasted a typical, chunky whiskey mash), which it claims offers better conversion from starch to sugar and, thus, a more flavorful product. Distilled in a hybrid copper pot still and bottled unaged, all bottles are individually labeled and numbered.

This is an interesting and unusual white whiskey, and there might be something to the distillery’s claims that it extracts more flavor out of a flour-based mash. The nose offers classic white whiskey flavors — brisk cereal, fresh-cut hay, and slight vegetal, bean sprout notes. The body offers all of these, but it’s layered with more complexity than expected. As the grain fades out, in come waves of citrus peel, nougat, lemongrass, and butterscotch — the latter building particularly on the finish. Yes, it’s still young whiskey, but there are complex flavors here that go well beyond the harsh and funky bruising that you tend to get with the typical new make spirit. I’d try it first in a white whiskey sour.

80 proof. Reviewed: Batch #06.

B+ / $32 / thistlefinch.com

Review: 2012 Frank Family Vineyards Pinot Noir Carneros

Frank Family Napa Valley Pinot Noir 131x300 Review: 2012 Frank Family Vineyards Pinot Noir CarnerosA lighthearted and light-bodied Pinot from Frank Family, this Carneros offering features plenty of jammy fruit — strawberry and cherry intermingled — along with notes of tea leaf, cinnamon, and vanilla candies. A bit flabby in the body, it’s a bit hamstrung by those jammy elements that unfortunately push it too far into fruit juice territory.

B- / $35 / frankfamilyvineyards.com

Review: Leaf Vodka – Alaska and Rocky Mountain Expressions

LEAF Vodka MediaKitAssets 2SKUs 525x315 Review: Leaf Vodka   Alaska and Rocky Mountain Expressions

Does water matter? Sure, in marketing material there’s talk of hidden springs, deep ocean water, melted icebergs, rushing rivers, secluded family wells, and just about every other form of exotic water on earth… but how can you discern its impact on your vodka if you don’t have anything to compare it to?

Enter Leaf Vodka, which offers two expressions of vodka that are presumably made the same way, distilled five times from organic wheat in Temperance, Michigan, but which are brought down to proof with two very different types of water. In the green corner we have Leaf Vodka, made with Alaskan glacial water. In the blue corner: Leaf’s vodka made with water from the Rocky Mountains. How do they compare? Let’s find out!

Both expressions are 80 proof.

Leaf Alaskan Glacial Water Vodka – Clean nose, sweet on the body, but surprisingly refreshing. Some light, lemony notes emerge with time, which help to give the spirit a brisk, summery, mouth-cleansing character. While the residual, caramel-like sweetness may be a bit on the heavy side, it’s a versatile vodka that has ample cocktailing applicability and can do double duty in a pinch as a straight sipper, too. B+

Leaf Rocky Mountain Mineral Water Vodka - Racier from the get go, with a crisp medicinality on the nose and a bit of a charcoal-like edge. While it’s a step back from some of the more classic Old World vodkas, it nonetheless pays its respects to Mother Russia, with a minimalistic residual flavor profile that just nods at black pepper and a touch of brown sugar. B+

Does water make a difference? In Leaf’s case, there’s a clear distinction between these two spirits, and presuming there’s no doctoring aside from the water that’s added, it’s proof plenty that you should definitely be paying attention not just to the mash and the type of still they use to make your vodka, but the water source as well.

each $17 / leafvodka.com

The Drinkhacker Shopping List – 11.14.2014

Welcome to another edition of the Drinkhacker Shopping List, our overview of the best and worst of the last several weeks of reviews on the site. Lots of wines to choose from this edition, and a rare surprise of zero bourbons (we’d need to look back at previous lists, but it’s been a while since that happened) from which to choose. However, we’ve profiled plenty to satisfy even the most discerning of palates, and we’re sure there’s something on the Shopping List for you to enjoy.

TheList1114142 525x1143 The Drinkhacker Shopping List   11.14.2014

Review: 2012 Boneshaker Zinfandel Lodi

bon zin 12 bottle new 132x300 Review: 2012 Boneshaker Zinfandel LodiBig Zin fans rejoice: Boneshaker easily lives up to its name. This punchy, Lodi-grown Zinfandel (produced by Hahn Family Wines) is thorny with notes of dark chocolate, coffee beans, and a melange of stewed prunes and raisins. And that, basically, is it. With a lasting and rustic, slightly dirty finish, it’s a BBQ-friendly wine that sticks to the ribs. And, at 15% alcohol by volume, the wine’s tagline — “Feel it.” — is one to take to heart.

B /$20 / hahnfamilywines.com

Review: Frescobaldi 2010 Nipozzano and 2011 Nipozzano Vecchie Viti

NipozzanoVecchiViti2011 79x300 Review: Frescobaldi 2010 Nipozzano and 2011 Nipozzano Vecchie VitiTwo new releases from  Marchesi de’Frescobaldi, the royal family of Tuscany — the standard bottling of Nipozzano (named after the 1000-year-old family estate) and a new release of Vecchie Viti, a bottling rarely seen on U.S. shores. Thoughts follow.

2010 Frescobaldi Nipozzano Riserva Chianti Rufina – A textbook example of what Chianti should be, bright with that signature cherry of sangiovese, but complicated by notes of tea leaf, cocoa powder, and a mushroomy earthiness on the finish. The denouement is dour and brooding, not big and fruity — or highly acidic — like so much Chianti can be. A big winner at mealtime, less of a solo sipper. A- / $16

2011 Frescobaldi Nipozzano Riserva Vecchie Viti Chianti Rufina – This “old vines” release of Nipozzano is a more fruit-forward, slightly jammier expression of Chianti. Aged 24 months in barrel, it exhibits notes of fresh cherries, strawberry, and fresh mixed berry jelly. A bit on the sweet side for my tastes — compared to the more herbal, earthy notes I like to see in a Chianti, but still a fun wine that’s worth exploring. B+ / $30

frescobaldi.it

Review: Macallan Rare Cask

macallan rare cask 525x432 Review: Macallan Rare Cask

A $300 no-age-statement Scotch whisky? The time is here, folks, and Macallan is leading the charge.

Macallan Rare Cask is matured fully in first-fill Spanish oak casks that formerly held dry oloroso sherry for 18 months. How long the whisky was in there remains a secret.

This is a classic, heavy-sherry (and intensely deep-amber) expression of Macallan from the start. It’s got plenty of age on it (maybe not $300 of age, but plenty nonetheless), opening with a nose that’s rich in citrus notes, but which also bears notes of cocoa powder, plus some classic, slightly meaty, nutty, and almost hoppy notes. The body is mouth-filling and chewy, sherry and apricot undercut with some vegetal components — bean sprouts and roasted grains that counterbalance the sherry character pretty effectively. The finish brings the citrus back for a reprise — classic orange zest with a bit of dark chocolate, plus a doughy character that recalls wood fires, though not exactly smoke, if that makes any sense. Its sweetness is smoothed out in the finish — a characteristic that may or may not appeal to fans of Macallan’s typically sweeter style.

Macallan Rare Cask is a capable, curious, and punchy whisky that merits exploration, although the price tag is awfully heady. While it’s hardly the most expensive NAS whisky to hit the market, this is one of the most audacious and noteworthy general malt whisky releases to arrive in this latest push away from age statements. Macallan would of course like the spirit itself to do the talking, and not a number on the label of the bottle. But to get there, first you’re going to have to get past another number… and that’s one that has three digits in it, not two.

86 proof.

B+ / $300 / themacallan.com

Drinkhacker Reads – 11.12.2014 – Quick Links Edition

Lots of stuff to get to today, so let’s dig right in!

Mass protests in Champagne, France over taxes and other changes. Things aren’t bubbling over yet, but it’s about to pop! [Decanter]

Larger wine stores are cutting back on selection, presenting a new set of challenges for wine lovers and an opportunity for specialty stores. [Telegraph UK]

The paper of record does its darnedest to expose a new trend in cocktail menus (though we can’t recall it ever going away): French brandy. [NY Times]

Chuck Cowdery fires off a one-two punch against Diageo brands: first against the new Piehole range, and then against Jeremiah Weed. [Chuck Cowdery Blog]

An app that sounds quite promising: Next Glass. TechCrunch profiles it. Have you tried it? Let us know! [TechCrunch]

The saga of the missing Pappy Van Winkle continues, but this time a detective reveals more details. In other Pappy news (and there’s plenty of it), Esquire profiles what the future of the brand could taste like, and it’s something folks have been saying for years now: It won’t be the same.

In vodka news: more on the pending lawsuit against Tito’s, and a band of brothers in Scotland are launching a new super-premium vodka.

Another day, another bourbon. Boundary Oak bourbon will be launching this Thursday at a release party in Elizabethtown, Kentucky. [Insider Louisville]

If you happen to be in the Lexington, Kentucky area, author Fred Minnick will be speaking about his book Whiskey Women today at noon at the University of Kentucky College of Agriculture, Food and Environment’s Cameron Williams Lecture Hall in the Plant Science Building. Come on out and have some fun with us.

Review: Pisco Waqar

waqar pisco 525x924 Review: Pisco Waqar

Waqar! Waqoff!

Sorry.

Pisco, essentially an unaged brandy, has been fueled by the revival of the Pisco Sour and a few other piscoriffic cocktails. But Chilean pisco is something of a rarity in a day and age where Peruvian pisco rules the market. Waqar is produced from muscat grapes grown at the foot of the Andes in Tulahuen, in northern Chile; in Peru that would make this an aromaticas-style pisco.

Muscat makes for a distinctive brandy, and Pisco Waqar is no exception. The nose is heavily perfumed and infused with aromas of rose petals, honeysuckle, lemongrass, and some hospital notes. The body is typical of pisco — a pungent, exuberant spirit with notes of lemon oil, crushed flowers, a touch of pears, and more perfume (or rather, what I imagine it would be like to drink perfume). The finish is a bit spicy — not just racy the way white brandies can be, but fiery on the tongue.

Initially a bit daunting, Waqar grew on me over time, winning me over in the end.

80 proof.

B+ / $50 / piscowaqar.cl

Review: 2012 Collazzi Liberta Toscana IGT

LIBERTA 2012 foto 77x300 Review: 2012 Collazzi Liberta Toscana IGTThis Tuscan mutt is 55% merlot, 30% syrah, and 15% sangiovese. It’s also awfully damn good for a sub-$20 wine. Earth hits the nose first, with notes of dried mint, violets, and cedar chest coming along in short order. On the palate, the merlot is right up front, offering those characteristic floral notes, slightly sweetened by the fruity, cherry character in the syrah and the sangiovese. The finish offers notes of chocolate, mint, amari, and a dusting of cloves. Any restaurant looking for an amazing wine-by-the-glass should add this to their list pronto.

A / $17 / collazzi.it

Review: VEEV 2.0 and VitaFrute Cocktails

VeeV StraightOn NewBottle LogoFix typefooter NOshadow web Review: VEEV 2.0 and VitaFrute CocktailsRemember, VeeV, the “acai spirit” that rode the superfruit craze in the late zeroes, launching in 2008 as “the only açai spirit on the market?” I figured you didn’t, and that’s probably why VeeV — now an even louder VEEV — is relaunching, reformulating, and re-hoping you will get on the bandwagon of endorsing a speciously healthier alternative to drinking straight vodka. No longer labeled “acai spirit,” it’s now “neutral spirit with a blend of acai and other natural flavors.” That makes it a flavored vodka in my book — particularly since the proof level has risen from 60 proof in 2008 to 70 proof today.

But wait, there’s more! VEEV, nee VeeV, is also launching a collection of pre-made, bottled cocktails, called VitaFrute, which are of course made with VEEV, natural fruit juices, and (sometimes) agave nectar — and they’re under 125 calories per 3 oz. serving. (At first glance, the front label looks like it says 12.5 calories… now that’d be a neat trick.) And we tried all of this stuff! Thoughts follow.

VEEV (2014 Edition) – The new tagline for VEEV is “Born in Brazil, handcrafted in America.” From the nose alone, you might think it was handcrafted in a candy factory. Punchy with the nose of a typical cherry or fruit punch-like vodka, the new VEEV is closer than ever before to a typical fruit-doctored hooch. The body melds cherry with notes of blueberry, with a candylike finish. VEEV manages to keep things just this side of super-saccharine cough syrup, but there’s no doubt it’s still a sugar bomb in vodka’s clothing. If this is good for you, well, good luck selling your significant other on that one. 70 proof. B / $25

vita frute 300x240 Review: VEEV 2.0 and VitaFrute CocktailsVitaFrute Cocktails Lemonade – The simplest of the VitaFrute collection – VEEV, lemon, agave — this spiked lemonade has pulpy bits floating in the mix, so you know you’re getting something legit here. The beverage is unfortunately heavy on the agave — sweet to the point of being almost syrupy — and light on the lemons. Some rebalancing is in order to bring the tartness level up to code. What’s there is pretty spot on, though. Not boozy at all, and with a little doctoring something you could even serve to guests. 30 proof. B / $12

VitaFrute Cocktails Margarita – Includes tequila, VEEV, lemon, lime, and agave. You can smell intense caramel notes up front. As this warms up in the glass those become stronger — almost taking on a burnt sugar character with touches of cinnamon. This isn’t so much a margarita as it is a wacky after-dinner drink that hints at lime notes from time to time. 30 proof. C- / $12

VitaFrute Cocktails Cosmopolitan – Includes VEEV, cranberry juice, and “a hint of citrus.” Tastes like VEEV and cranberry juice with a hint of citrus. Mercifully less sweet than the above, this straightforward blend is something you could easily whip up on your own, but the lazy might enjoy this pre-mixed version of any old cosmo you might otherwise spend 4 bucks on at your favorite Holiday Inn happy hour. Unremarkable but largely palatable, with tart cranberries, restrained sweetness, and a squeeze of naval orange — though its caramel hints on the finish give it a cloying finish. 30 proof. B- / $12

VitaFrute Cocktails Coconut Colada  – Includes VEEV, coconut water, and pineapple juice. Pina Colada-lite, this premixed cocktail sacrifices that agave sweetness for the tropical notes of pineapple and watery coconut. Not disagreeable — if you’re in a Hawaii mood, anyway — if you don’t mind it sticking around on the roof of your mouth for the better part of the next half hour. 30 proof. B / $12

veevlife.com

Drinkhacker Reads – 11.10.2014 – Anheuser-Busch and the Case of the Purchased Microbrewery

Just mere hours after announcing its intention to launch a tequila-flavored beer in Spring of 2015, Anheuser-Busch InBev NV announced its acquisition of Oregon’s 10 Barrel Brewing Co. This is just the latest in AB InBev’s attempt to enter the craft market, after purchasing Goose Island in 2011. Look for the company to make more waves in the immediate future, as it is also currently in a bit of spot regarding beer distribution in the commonwealth of Kentucky. [Wall Street Journal]

With the 100th anniversary of World War I arriving, the Drinks Business takes a look at five historical drinks that played a significant role in the great conflict. [The Drinks Business]

Scientists in Spain confirm that aromas from regular beer can help to improve the taste of non-alcoholic beer. The study, publishing the Journal of Food Engineering, found that 90% of tasters preferred enriched low-alcohol beer instead of their original factory counterparts, and this percentage rose to 80% for alcohol-free beer. [Redorbit]

And finally today, Campari has unveiled the 2015 images of its annual calendar and announced its subject: actress Eva Green. Most noted for her roles in such films as Sin City, 300, and Casino Royale, the actress joins a corps of Campari calendar models that has included Jessica Alba, Eva Mendes, Penelope Cruz, Benicio Del Toro, and Uma Thurman. The awfully swell folks at the Spirits Business have the full slideshow of images for your consideration. [The Spirits Business]

Review: Blue Chair Bay Coconut Spiced Rum Cream

blue chair bay coconut cream 525x874 Review: Blue Chair Bay Coconut Spiced Rum Cream

Somehow we never managed to review Blue Chair Bay Rum — a product rolled out by country star Kenny Chesney — when it launched last year, but today we did land a sample of a new limited edition line extension: Blue Chair Bay Coconut Spiced Rum Cream.

Now that sounds like a lot of pressure to put on a poor, defenseless rum, and this milky, eggnoggy-looking product doesn’t exactly shriek with high hopes when poured into a glass. For heaven’s sake at least dust it with some nutmeg so people don’t think you’re drinking milk, mmkay?

The nose is gooey and unctuous, somewhat off-putting in the way that only eggnog can be — a lot like the milk left in the bottom of a bowl of sugary cereal. Distinct banana notes are prevalent, with touches of cinnamon. The body has more where that came from. The powerful cotton candy sugar notes hit you first, then banana. Coconut is more of a hint on the finish, as is a vague indication of cinnamon. Until then, I would have assumed this was a banana cream rum if I didn’t already know any better. Either way, it’s the overwhelming sweetness that sticks with you, seemingly for hours, over any of the fruit or spice elements. Be ready for some serious toothbrushing lest the cavity creeps give you the once over later on.

That said, this is probably good enough to use for a quickie, down-and-dirty Pina Colada if you’re out of the other raw ingredients. I wouldn’t make a habit of it, though.

30 proof.

B- / $22 / bluechairbayrum.com

Review: 2013 Achaval Ferrer Malbec and Cabernet Sauvignon

achaval ferrer CMendoza 2013 88x300 Review: 2013 Achaval Ferrer Malbec and Cabernet Sauvignon2013 releases from Achaval Ferrer, based in Mendoza, are here. We tasted the Malbec and the Cab from this major Argentinian producer.

2013 Achaval Ferrer Malbec Mendoza – Overpowering, and not in a good way. Intense notes of menthol cigarette smoke, backed by a heavily balsamic vinegar character. Mouth-puckering with heavy acidity and a vegetal underpinning, this is not Malbec at its finest. D+ / $19

2013 Achaval Ferrer Cabernet Sauvignon Mendoza – Starts off dusty and tannic, but with time it opens up to reveal a surprisingly capable, if simple, expression of Cabernet. Light plum on the nose leads to a dense, leathery, raspberry/blackberry-driven body. Lightly vinegary on the finish, but this works well enough, particularly with food. (I even had a good experience with it alongside grilled salmon.) B / $20

achaval-ferrer.com