![]() ![]() This whisky is perfect for connoisseurs and novices alike because it’s crisp, herbal, malty with just a hint of smoke. ![]() Suntory brand Hakushu makes a heavily peated version, but the original is just the right amount of smokiness for the subtle smoke fan. This is because Japanese whisky is made in the style of Scotch whisky from recipes that originated in Scotland. Many Japanese whiskies have smoky attributes. It’s also the only agave spirit to be produced by Master Sommelier Richard Betts and is bottled in hand-blown recycled glass by local artisans. It was named the “Best Agave Spirits in the World" by F. It’s the perfect change up for the usual Scotch whisky drinker. It’s perfectly suited for sipping neat or on the rocks because of its mixture of vegetal and sweet agave flavor complimented by smokiness from the use of oven roasted agave in the process. Sombra is Spanish for “Shadow”, but you shouldn’t mask this mezcal by mixing it. It’s grown on the hillside and distilled at the traditional 90 proof strength in Oaxaca, Mexico at 8,000 feet above sea level. One of the first Mezcal brands exported to the US (in 2006), Sombra is a small-batch mezcal that is made from only organic Espadin agave. Drink it on its own or add it to your favorite tropical cocktail to forget the cold weather outside. It also has the spiced, molasses flavor rum drinkers have come to expect from Plantation rum. It’s bursting with tropical flavors like citrus and pineapple wit just a hint of smokiness to meld everything together perfectly. This unique rum from Plantation might surprise you. We had a lot of fun developing our recipes.” “By definition Gin has to have juniper and Alcohol.” He adds, “The rest of the recipe is open to interpretation. The common misconception is that all Gins taste like London Dry (Juniper forward). “It also does really well with bright fresh cocktails.” He feels it can be used to add a new take on classic recipes, or to develop the next generation of Cocktails. “Smoke is a beautiful accenting flavor and we thought it could really do some amazing things in cocktails.” He enjoys using the gin to make Negronis because it plays off bitter ingredients really well. “We wanted to diversify the Gin category with flavor profiles that harmonize with Juniper,” says Sawabini. ![]() The smoky flavor is due to Applewood Smoked Botanicals. Then allow it to rest for 2-3 weeks before bottling.” “We make specific cuts during the distillation for Flavor,” says Sawabini. It’s made by macerating botanicals in 80 proof Neutral spirit, before pot distilling in a 1000L still. Jake Sawabini, founder of Empire Spirits Project recently launched the first ever smoked gin. ![]()
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