Reviews

Reviews of spirits, wine, and beer (and various errata like mixers and garnishes) comprise more than 80% of the content at Drinkhacker, and here you’ll find the entire Drinkhacker review archive in one place. Products are rated on a letter-grade scale that should be familiar to most, with F as our lowest, “failing” grade and the very rare A+ as our top score.

Top Reviews Posts:

Notes on Grading
How to Analyze, Score, and Review Whiskey

Review: Mijes Mezcal Joven

By Christopher Null | May 27, 2009 |

No other way to put it: Mijes’ (also known as Mixes on some bottles, see below) mezcal bottles are unmistakeably eye-catching, shaped vaguely like a drunken snail or perhaps a brain that’s been run over by a truck. Inside, Mijes’ premium joven (a blend of new and old spirit, filtered back to clear) mezcal/mescal (100%…

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Review: Xanté Liqueur

By Christopher Null | May 26, 2009 |

If you’d have told me someone was going to try to blend cognac with the essence of pears and bottle it as a liqueur, I’d have told you that was nuts. But Xanté isn’t nuts, it’s real. And it is indeed a lot like pears, defying all logic and expectations about what a deep brown…

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Review: Finlandia Tangerine Fusion

By Christopher Null | May 26, 2009 |

Not sure if Finlandia’s Tangerine Fusion is the solution to the energy crisis, but it’s a catchy name nonetheless. Many orange (and related fruits) flavored vodkas give off a vague citrus character that lies somewhere between orange and lemon, which is never altogether satisfying. Finlandia eschews both major ends of the citrus spectrum in favor…

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Revisiting Absinthe: Seven Bottlings Re-Sampled

By Christopher Null | May 25, 2009 |

Absinthe is the subject that keeps on keeping on — some of the forum battles over the intricacies of the subject here are legendary — and in honor of Vieux Carré‘s fine showing, I thought it would be personally instructive to revisit some of my most highly rated absinthes — and a few I didn’t…

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Review: Vieux Carré Absinthe

By Christopher Null | May 25, 2009 |

It is fortunately far easier to drink Vieux Carré Absinthe than it is to type Vieux Carré Absinthe. This absinthe is produced by Philadelphia Distilling (which also created the fine Bluecoat Gin) and is composed, as the bottle tells us, of “grain neutral spirits distilled with herbs with additional herbs added.” No mention of artificial…

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Review: Vermeer Dutch Chocolate Cream Liqueur

By Christopher Null | May 23, 2009 |

Chocolate-based liqueurs are hardly a new phenomenon, but few spirits we know of have works of art reproduced on their labels. In this case, it’s Johannes Vermeer’s “Girl with the Pearl Earring” gazing out at you while you get your chocolate fix. Now we don’t know what kind of a drinker Vermeer really was —…

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Review: Scorpion Mezcal – Silver, Reposado, and Anejo 1 Year Old

By Christopher Null | May 23, 2009 |

Mezcal (aka mescal) gets quite the rap. To set you straight, mezcal is made from a number of different types of agave (whereas tequila is only blue agave). The agave (or maguey) is roasted in a wood-fired pit for several days (whereas with tequila the agave is generally cooked in ovens), then fermented — a…

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Review: Crispy Green Apples, Pears, and Pineapples

By Christopher Null | May 23, 2009 |

Recently we looked at the new banana version of these tasty dried fruit snacks. Crispy Green was kind enough to send along the rest of the line for our consideration too. (Note: Peaches and Apricots have since been discontinued.) Crispy Pineapple (A-) is everyone’s favorite, with fresh pineapple flavor and a solid crunch — though…

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Review: Aberlour A’bunadh Highland Single Malt Batch 26

By Christopher Null | May 21, 2009 |

Amazing how impressions can differ over time and given a more leisurely tasting environment. I first encountered Aberlour’s A’bunadh at the Whiskies of the World event earlier this year and absolutely loved what I tasted. I finally bought a bottle this week and, while I still enjoy it, I find it’s not nearly the godsend…

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Review: Bacardi Dragon Berry Rum

By Christopher Null | May 20, 2009 |

What is dragon fruit? Known formally as the pitaya, this Asian fruit has red skin and has a flavor described by some as a blend of “kiwi and Concord grape.” Bacardi uses dragon fruit and strawberry to create this “Dragon Berry” infused rum (its eighth flavor), and extremely flavorful concoction. Any notion of rum is…

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