Is this better than a bottle of good tequila and a squeeze of real lime? No. Definitely not. However, it's head and shoulders above any other pre-bottled product I've ever tried.
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If Campari is the uncompromising, complex, and bitterly bracing quaff, and Aperol the sweet and heady nectar, then Luxardo's new Aperitivo strikes an interesting balance in between.
A stunning and original sipping tequila that is one of the best spirits I've tasted in some time. All of the previous tequila experiments I've tried have been interesting, intriguing, or mysterious. But this one is delicious.
This is a great combination pack to purchase for the Dad who's considering becoming a Scotch enthusiast. The gentle Speyside flavor profile of Glenrothes' whisky is malty and mild, and makes a welcome introduction for those just getting started with Scotch.
Lillet has released a few vintage bottlings in especially good years for white Bordeaux wines, and one of those, 2009, has just reached the market. The blend is aged for 12 months in French oak barrels that are 225 liters. (Regular Lillet is aged in large oak vats ranging from 8,000 liters to 20,000 liters.)
In the past few years, we've seen a proliferation of flavored whiskies—from cinnamon, to cherry, to honey—and these products vary widely in quality and appeal. The category is seen by many purists as a waste of good whiskey (or an attempt to doctor up bad whiskey for sale). But a recent release from Georgetown Trading Company is poised to shake up the category.
Some brands have reacted to the current state of of the market (lots of demand and low supply) by jettisoning age statements, introducing new, younger, products for sale, and generally trying to get as much booze out on the shelves as possible. Others have doubled down on quality. Case in point: Elijah Craig.
You may know cachaça as the base of the Caipirinha, that effortlessly thirst-quenching Brazilian answer to the gin and tonic. But the distilled sugar cane spirit, frequently lumped in with rum, is beginning to come into own. We're excited to share the most interesting bottles that have crossed our desk in a while.
Being the Master Distiller of a mega-brand of bourbon has its perks. Jimmy Russell, the steady hand behind Wild Turkey, not only has the distinct pleasure of working with his son, Eddie (Associate Master Distiller), but also has the chance to stake his territory on the bourbon landscape. His latest release, Russell's Reserve Small Batch Single Barrel, brings to the market one authoritative vision of what bourbon ought to be. And it's a vision we can get behind.
As a spirits reviewer, I'm constantly inundated by creation myths, marketing smoke-and-mirrors that make a bottle sound extra-enticing. The recently released Michter's Original Sour Mash Whiskey is supposedly the resurrection of a long defunct formulation of Sour Mash Whiskey from the original Michter's distillery in Schaefferstown, PA. Listing at a suggested $44 per 750mL bottle, this could easily become a go-to whiskey when you're on the bourbon-rye fence.
Irish whiskey is experiencing a bit of a renaissance these days. Though the category has often been overlooked by connoisseurs and critics alike, there's no better time to be a supporter. Just in time for St. Patrick's day, Powers John's Lane is coming stateside, and giving Red Breast 12 Cask Strength (which I've previously considered the best Irish whiskey available in the US) a run for its money.
Would you be surprised if I told you that Tanqueray was ahead of the curve of the new gin movement? In 1997, they released what was perhaps the most revolutionary gin to come out of a major English distillery to date. Malacca, based on a recipe by Charles Tanqueray from the grand old year 1839, was a revelation to many in the burgeoning cocktail scene. A softer, citrus-forward gin, uniquely suited for mixing in the new wave of drinks created by barmen across the country, Malacca instantly developed cult status. Unfortunately for its newfound following, Malacca was taken off shelves in 2001. It's back now, and I can't recommend this gin highly enough.
There's a shelf in every liquor store that gets less love than the others—you know the shelf I'm talking about. It's usually tucked away in the corner, gathering dust, filled with bottles with hard to pronounce names: the grab bag of foreign booze! Today we're going to demystify a few essential spirits that hail from Central and Eastern Europe.
Select barrels of Bulleit's flagship bourbon were set aside to age for a full 10 years in charred American white oak, and the result is headed to a shelf near you. We decided to try the new release side by side with its younger sibling.
It was the unique and the novel booze, the under-rated and the foreign, that truly made the year for me. Here are 6 of the year's standouts from where I'm sipping.
Anchor Distilling in San Francisco's Potrero Hill is a pretty small operation—the copper stills they use to make Old Potrero Whiskey, Junipero Gin, and Genevieve could probably all fit in my living room. They've recently released a new, unusual product—a vodka distilled with two types of Yakima Valley hops.
The white whiskey wars continue! If you were excited by the pending release of the Jack Daniel's unaged Tennessee rye but put off by the steep asking price, then look no further. The latest release from Jim Beam, Jacob's Ghost White Whiskey, is positioning to steal JD's thunder and undercut their price point. And no, it's not just a spooky spirit—this whiskey has real potential to become a mainstay in bars and liquor cabinets across the country.
Apparently Jack Daniel's is interested in bringing a rye whiskey to market, so they've tinkered with a new mashbill for the first time since Prohibition. But the results coming off the still were so good that they decided to release a limited quantity of that juice straight to the public. It's a pretty gutsy move, and I'm not sure whether it's a response to the explosion in craft distilleries offering their white dogs to the public, or whether they want to build visibility for the eventual release of their aged rye. Either way, it's easily the best white whiskey I've tried in quite some time.
Yes, you read that title right: the newest release out of the constantly innovative High West Distillery is a frankenwhiskey of the highest order, blending three of our favorite styles of the dark liquor into one frighteningly consumable bottle.