Cocktail Hacker

On July 1st Maker’s Mark will release Maker’s 46 their first new bourbon since the distillery began production in 1953.  Now, on the surface this doesn’t seem all that interesting.  There are lots of bourbons on the market comprising different mash bills, distillation techniques, barrel constructions and ages.  Maker’s 46 doesn’t follow any of those of traditional paths to obtain it’s flavor profile.  Maker’s Mark’s master distillers Bill Samuels Jr and Kevin Smith have come up with a new technique which is not only something I’d never heard of, it also produces a bourbon with a uniquely fantastic character.

Last weekend Maker’s Mark offered to bring me down to the distillery in Loretto, Kentucky to experience Maker’s 46 first-hand.  Clearly this was an opportunity I couldn’t pass up.  I mean, when you hear the word Kentucky what’s the first thing you think of, rolling hills, blue grass, horse racing?  Me, I think of bourbon.  It’s the one spirit I feel is truly American and Kentucky is it’s home.  So, naturally, it was a tremendous honor for me to be invited to visit Maker’s Mark in person, tour the distillery and sample their new bourbon.  That said, in the spirit of full disclosure, Maker’s Mark did pay for my entire trip.  However, they’ve neither paid me to give this review nor told me what to write.  The excitement for Maker’s 46 you’ll read here is all mine.

As Kevin Smith poured me two glasses of bourbon (one of Maker’s Mark and one of Maker’s 46) he explained to me that he prefers to offer his guests the “brownie” first, then while they’re savoring the flavor tell them the secrets to why it’s so delicious.  But, to really understand and appreciate Maker’s 46 you first have to understand and appreciate Maker’s Mark bourbon.  And that’s where my education begins.

As you bring a glass of Maker’s Mark to your nose for that first gentle sniff you notice the mellow brown color associated with a fully matured whiskey.  In the aroma scents of caramel, toffee and vanilla are the stars.  For me, the aroma of Maker’s Mark brings up images of sweet desserts, creme brulee, homemade caramels, fresh vanilla pudding and the like.  Suffice it to say, some seriously pleasant mental images.  Now you get to take that first sip and you find that the flavor matches the aroma to a tee.  All those dessert like aromas and mirrored in the flavor.  And, to top it all off, Maker’s Mark is tremendously smooth.

Now that I’ve sampled Maker’s Mark and I have a fresh mental image of its aroma and flavor I pick up my glass of Maker’s 46 that I’ve been hungrily eying since it was poured for me.  The first thing I notice about Maker’s 46 is the color is a touch deeper than that of Maker’s Mark.  The aroma of Maker’s 46 holds the same elements that I love so much about Maker’s Mark, but it elevates them to a new level of intensity, but there’s more there too.  I’m now picking up a spice quality that I didn’t get in Maker’s Mark.  Now I get to taste.  Like the aroma, the elements of vanilla, toffee and caramel are there, but punched up to new levels and with them come new spice flavors.  I’m now getting hints of Christmas spices (nutmeg, cinnamon, allspice, etc) that weren’t there before.  As I swallow I notice the aftertaste is still very pleasant and lingers for a wonderfully long time.  As I’m enjoying that lingering aftertaste I’m reminded of the flavor that you get from a cinnamon candy.  I’m sure you know the flavor I’m talking about.  It’s the cinnamon spiciness that lingers  in your mouth and seems to provide a warmth all it’s own.

At this point I’m truly stunned by the complexity of flavor Maker’s 46 brings.  It’s something I’ve never experienced in another bourbon.  And, as I continue to enjoy this fine spirit, my excitement is renewed with each subsequent sip.  Maker’s 46 is a bourbon that makes me want to sit down, sip and watch the world go by.  This likely doesn’t sound all that amazing, but understand that the number of times I’ve sat down for a glass of straight bourbon I can count on one hand.  Now that I’ve gotten to sample the metaphorical “brownie” Kevin begins to explain why the flavor is what it is.

After making their iconic bourbon for over 50 years Bill Samuels Jr and Kevin Smith were hearing some interesting things from die hard Maker’s Mark drinkers.  Namely Bill and Kevin were told that, while they love Maker’s Mark, every now and then they like to pour a glass of something bolder and spicier.  But, after they’d indulged that desire they always came back to Maker’s Mark.  So the idea started to coalesce that maybe Maker’s Mark could produce another bourbon that would give those die hard drinkers the spicy character they crave every now and then.  The immediate question was how could Maker’s Mark create that flavor profile?  As though that task wasn’t hard enough to begin with, Bill threw a couple more wrenches into the cogs.  He insisted that however they got that sought-after spiciness it couldn’t be done with rye and it couldn’t be done with lengthy aging.

Now Kevin had a real challenge on his hands.  You see, rye inherently provides a spicy quality and lengthy aging will produce a similar flavor as the bourbon continues to interact with wood in the barrel.  So Kevin began experimenting.  With the help of Brad Boswell, the owner and “wood chef” of Independent Stave, Maker’s Mark’s cooperage they tried new barrel designs incorporating new mixes of wood types and char levels.  Kevin tried new ratios of grains for the mash bills and changed up the fermentation process.  However, nothing seemed to result in the flavor profile they were after.  Then, one day while Bill and Kevin were discussing the failed attempts they came to a realization, they didn’t have a clear vision of what the finished product would taste like.  So they started brainstorming.  The conclusion they came to is that they wanted to preserve the qualities of Maker’s Mark that made it so delicious (vanilla, toffee, caramel, smoothness) but add a layer of spiciness that isn’t usually present.  At that point it became clear to them that the new bourbon should be based on fully mature Maker’s Mark rather than a completely new mash bill.

Now that the goal was clear and Maker’s Mark had been chosen as the base the only question that remained is how to achieve the goal.  Finishing the mature bourbon turned out to be the answer.  Understand that finishing whiskey is not a new development.  You’ll find a number of scotches that have been finished and there are even a few bourbons that are finished.  However, the process that Maker’s Mark uses is a first in the business.  First, Kevin tried taking the mature Maker’s Mark and moving it to a new charred oak barrel for a second aging.  The result was not what they were looking for.  Next, he turned back to their wood chef, Brad, for some ideas.  The solution they decided on was to add seared wood to the matured bourbon.  While this answered the question it brought up more questions.  What type of wood?  How much searing?  How long to age the bourbon?  How much wood to add to each barrel?

After a sizable number of small scale tests using wood chips the answers came clear.  The seared planks that were decided on, which Brad has labeled profile 46, are ~1/4″ x 2″ x 30″ French oak that has been seasoned (air dried) for 18 months and seared very quickly at a very high temperature.  The result of the searing process is a wood plank that has been toasted to just under the point of ignition.

So, now that the wood plank profile had been found, they figured out an ingenious method of suspending the planks inside the barrels to allow the whisky maximum contact with the planks while it ages.  So, the decided upon process is this.  Empty the fully matured Maker’s Mark and pop the heads off the barrels.  Attach 10, yes exactly 10, seared oak planks to the inside of the barrel.  Now you put the head back on the barrel, put the ring back on that you had to take off and refill the barrel.  The mixture is then allowed to age for a further 3 months.  The resulting elixir is Maker’s 46, named for the profile 46 planks used for the flavoring.  Maker’s 46 is then taken down to 94 proof, slightly higher than Maker’s Mark’s 90 proof, and bottled with the signature red wax.

So, now you know the process and the history behind the creation of this new bourbon expression.  I know I’ve gushed and rambled for quite some time now and if you’ve come this far I have one last message to share with you.  Maker’s 46 is truly a fantastic bourbon and very much worth picking up a bottle.  It’s great to simply sip neat or on the rocks and I’m very excited about the cocktail possibilities.  Look for it in stores starting July 1st with a price point of about $32.

A few months ago I received a review copy of Maria Hunt’s new book The Bubbly Bar.  Unlike most cocktail books, this one centers entirely on Champagne based cocktails.  The book starts, as it should, with the classics.  Some I’ve featured already (eg The Champagne Cocktail and the French 75) and some I have not (look for the Bellini and the Kir Royale later this week).  After the classics are laid down Maria goes on to cover more recent creations.  Amongst these are  riffs on other cocktails (like the Aperol Flip and Ruby Red Sangria) and original cocktail creations (like the Violet Fizz, which I’m going to mix up later this week, and the Cucumber Cooler which I’ve listed below).

The recipes are straight forward, using fairly common ingredients for the most part.  Another definite high point is that Maria put some effort in to making the drinks balanced.  Which, in a world where a lot of restaurant creations are much too sweet, is very welcome.  In addition to the well thought out recipes, the photographs are also quite stunning.  Overall, the book is well done and worth checking out if you’re looking for some new ways to enjoy an old classic.

Cucumber Cooler (The Bubbly Bar)

6 Thin Slices of Cucumber
1/2 oz Vodka
Juice of 1/2 Lime
3/4 oz Agave Nectar
5 oz Dry Sparkling Sake
1 Cube of Cucumber

1) Muddle vodka and cucumber in a rocks glass
2) Add lemon juice and agave nectar
3) Stir to mix thoroughly
4) Fill glass 3/4 full with ice
5) Top with sparkling sake
6) Garnish with a cucumber cube

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† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

If you take a look through my liquor cabinet, you’re sure to notice that I like love whiskey, a lot.  If I’m sitting down to something other than a cocktail, it’s most likely a glass of single malt scotch.  I think Ron Burgundy summed it up nicely in Anchorman “I love scotch. Scotchy, scotch, scotch. Here it goes down, down into my belly…”  Well said good man, well said.

So, I was understandably excited when I got an email telling me that the Booze Fairy was bringing me samples of Chivas Regal 18 and Johnnie Walker Blue Label.  I’ve tried quite a few scotches, both blended and single malt, but I’d never had either of these.  I was giddy, to say the least.

The idea behind the combo shipment is not to contrast the two as much as it is to show that Chivas 18 is a great product on par with Blue Label.  You see, the problem with Blue Label is that it’s quite expensive ($230 for a 750ml at my local store).  Chivas 18 is much more affordable ($85 for a 750ml at the same store).

Being a man who likes to share, I invited some friends over to share the bounty and enjoy a whisky sampling with me.  There were 7 of us total ranging from whisk(e)y newbies to experienced enjoyers of the golden elixir.  I poured us each a dram and we got down to the task at hand.

Let’s start with the Blue Label.  It’s become somewhat of a legend in the whisky community.  It’s name spoken in hushed tones with a distinctly excited tone.  Understandably so.  The aroma is primarily of fresh caramel sweetness with a noticeable smokiness. It’s flavor starts with a medium level of smokiness followed by a very light sweetness.  Overall, this whisky is extremely smooth and truly delicious.  One of my friends summed up the experience intrestingly “You know what it tastes like to me?  Money.”  Well put.

Okay, now for the Chivas 18.  While quite less well known, I’d certainly like to think that this will change because this dram was equally delicious, but in other ways.  The aroma in the Chivas 18 includes a lot more fruity notes and nearly no smokiness.  From the smell you’re led to believe this whisky is going to be very smooth.  Your nose does not deceive you.  This dram has nearly no smoke with only subtle hints rolling in at the very end of the palate.  Rather, you get more fruity notes and still get a very nice caramel sweetness.  Overall another fantastic whisky.

Now it’s time to wrap this up.  First, let me say that I am deeply saddened that both of the small sample bottles were drained during the tasting because both of these whiskies are fantastic.  I would love to have both in my collection for slow sipping.  Second, I’d like to direct your attention to the title of this post.  Note that there is no versus up there.  That’s because it’s exceeding difficult to compare these two whiskies as their style and flavor are so different.  The one thing I will say is that I would definitely consider both of these to be on par as super premium drams.

The question that naturally follows is, would I spend the money for a bottle of Blue Label or would I reach for the Chivas instead?  Well, that’s tricky.  If I had $200 knocking around, I would love to have a bottle of Blue Label to call my own.  But, more realistically, I’d likely reach for the Chivas 18 much more often.  In addition, I would proudly present a bottle of the Chivas 18 to a friend as a gift and not feel that I was shorting them in the slightest.  Excellent tipples both.  Thank you, Booze Fairy.  You made 7 people very happy this week.

May your holidays be filled with drams as delicious as those we’ve sampled here!

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† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

Okay, I have another imagination experiment for you.  Think of nearly any adventure movie.  You know, Indiana Jones, National Treasure, pick your favorite.  Good, now that we’re on the same page, I want you to think about what happens when the hero needs more information to reach their goal.  They go to an expert who undoubtedly has a giant library of ancient tomes upon which to draw.

In the case of cocktails Greg Boehm is that giant library having expert.  I was introduced to Greg and his work when Aaron and I first started Cocktail Hacker.  Our first six cocktails were David Embury’s six essential cocktails.  I thought it would awesome to have a copy of Embury’s book for my collection.  Slight problem, good copies of the early versions of The Fine Art of Mixing Drinks go for hundreds of dollars.  Then I heard about Mud Puddle Books.

Greg Boehm not only has the giant cocktail library from which to pull knowledge, but he also makes incredible reprints of these classics for the rest of us to enjoy as well.  Shortly after I heard about the books that the folks at Mud Puddle books create, I was participating in a TDN over at the Mixoloseum and Greg gave away a book for answering his trivia question correctly.  I won and subsequently received my first Mud Puddle printed cocktail book, Harry Johnson’s Bartender’s Manual.

I really had no idea what to expect.  When the book arrived, I was stunned, to say the least.  The cover of the book is an exact replica of the original down to the binding style.  Each page is as it first appeared in the original book.  All of the engraved plates are crisp, clear and, well, damn near perfect.  Even down to the original advertisements, the book is perfectly reproduced.  Suffice to say I was in love.

In addition to the books from Harry Johnson and David Embury, Mud Puddle also prints books from other legends including William  Boothby and Jerry Thomas.  In all, they now offer 13 reprints of cocktail classics and two new books from contemporary cocktail masters.  All of them reproduced to as closely match the originals as possible.  If you’d like  a bit more info about Greg and how his work started, I’d highly suggest you take a look at this article from the New York Times.

So, now that I’ve gushed for over 250 words, let me get to the point.  If you have a cocktail fan in your life and you’re looking for a great gift, the books from Mud Puddle would certainly make their day.  Head over to Cocktail Kingdom and you can check out their entire line.  In addition, they’re now offering hard to find barware and bitters.  If you decide to pick up a book or two, I certainly hope you enjoy them as much as I enjoy mine.

When you hear the words coffee liqueur, I’m betting that the first thing that pops into your head is Kahlua.  They’ve been the brand leader for years and with the help of their new ad campaign, (which I actually rather enjoy) they’re getting back into the fore-brain of consumers.  As part of that strategy, they’ve released a new limited edition liqueur that I’ve been lucky enough to be sent a sample of, Kahlua Coffee Cream.

My immediate thoughts on opening the package is that Kahlua is making a bid to do battle with Irish cream.  Upon sampling, I’d agree with my first thoughts, to a degree.  You’re going to first notice the difference in the aroma.  Rather than the coffee aroma being a light background note as it is in Irish Cream, the coffee is much more forward in Kahlua Coffee Cream.  The coffee aroma you get is very clean and bright.

The flavor profile definitely follows the aroma in this case.  You still get the vanilla, chocolate and caramel notes coming through, but the coffee is definitely the star.  Although, while the star, it’s not overwhelming and a good balance still exists between the flavors.

As I was sipping the two side by side for comparison, (they’re similar, but quite different) an idea came to me.  This could be basically an instant White Russian.  All you’d need to do is add some vodka and ice and you’d be set.  Interesting.  More on that in a bit.  I find Kahlua Coffee Cream to be a bit less sweet than standard Kahlua and really like that.  In general I find Kahlua straight up too sweet for me and wouldn’t drink it straight.  Kahlua Coffee Cream, on the other hand, I’d willingly reach for and pour over a bit of ice as a nice nightcap.

So, what of the White Russian?  Well, interestingly enough, the press release for this product (which I read after my tasting) actually lists a recipe for the Curious Russian.  This drink being an equal parts combo of Kahlua Coffee Cream, Kahlua and vanilla vodka.  While the drink sounds pretty good I’m guessing most people don’t have a ready supply of vanilla vodka in their cabinets.  So, being the thoughtful experimenter, I offer you a simpler alternative.

Coffee Cream Russian

1 1/2 oz Kahlua Coffee Cream
1 1/2 oz Vodka

1) Build in a rocks glass over ice

My overall verdict on the Kahlua Coffee Cream is that it’s very good.  If you’re a big fan of White Russians, (or fancy a mudslide) I’d give this a go.  Finally, with a SRP of $17.99 you really can’t go wrong.  Salud, mis amigos!

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† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

I’ll be the first to tell you, holidays are not always my favorite times of the year.  They’re hectic, often filled with awkward interactions, and sometimes downright un-fun.  But, all whining aside, they’re a good time to catch up with friends and family, get in the spirit of giving and generally recognize how good we all have it.   Okay, enough weighing of pros and cons.  You know what makes an occasion, holiday or otherwise, that much better?  Drinks, and good ones to boot.  Valerie Peterson sums it up nicely. “[T]he antidote to holiday stress is, quite simply, to keep good spirits in you.”  Good spirits indeed.

Peterson’s Holiday Helper is a sort of guidebook to get you through the holidays while keeping plenty of spirits in you.  Sure, there are some non-alcoholic tipples mixed in for good measure.  But, that’s not what this book is about.  It’s about new cocktail recipes, classics and intriguing twists on classics that will nicely fit in to your holiday festivities (or infrequent patches of quiet solitude).

Valerie’s book takes you chronologically from Thanksgiving all the way through New Years.  Keep that order only lightly in mind though.  Most of the recipes would be good at any time during the holidays and most of the year for that matter.

There are classics and slightly tweaked classics.  For example the Merry Berry Mojito, the classic Tom and Jerry and the always delicious but nearly ubiquitous mulled cider.  Valerie mixes in, no pun intended, her own new creations as well like the Green Elf, which sounds quite delicious.  I’ve included the recipe below if you’d like to get a head start.  There is even a recipe for making your own homemade coffee liqueur.  Very cool for me since that’s one that I’ve been wanting to experiment with.

Green Elf (Peterson's Holiday Helper)

1 1/2 oz Green Apple Liqueur
1 oz Gin
1/2 oz Lime Juice
3 Dashes Peach Bitters

1) Combine ingredients in a shaker with ice
2) Shake until well chilled
3) Strain into a chilled cocktail glass

To top things off, the book is filled with classic holiday pictures, ads and other mementos of the season that are fairly entertaining unto themselves (sometimes in that point and giggle kind of way).  If you’re looking for a guide to some holiday themed cocktails or a fun gift for a cocktail enthusiast this book is worth checking out.  Cost is $16.95 and I have no doubt you know where to find it should you so desire.

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† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

Seeing as this week’s cocktail, El Presidente, calls for white rum it seems a perfect time to review one I got in the mail some time back, Rhum Clement Premiere Canne.  Rhum Clement is a rhum agricole meaning  that it’s distilled from sugar cane juice rather than molasses.  Like Cachaca this gives Rhum Clement a distinctly more grassy note that I find quite pleasant.

As I bring my glass up for a sniff the first thing I notice is a subtly sweet grassy aroma that is both characteristic of rhum agricole and very pleasant.  Next I note  the crisp cleanliness of the aroma.  It isn’t deeply complex just pure and clean rum.

The flavor amplifies the subtle notes that came out in the aroma.  The sweetness although light is quick to present itself followed by the grassy notes of the sugar cane juice.  Finally I note the crispness again as the rum finished on my palate.  No strange aftertastes and no burn.  Lovely stuff.

How does it fair in an El Presidente?  Quite well.  The grassy notes still play through but work very well with the fruitiness of the juices and grenadine.  I think this rum would also work fantastically in a Daiquiri.  If you’re looking for a new white rum to try this one is certainly worth giving a shot.

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† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

As I started looking into the Corn N’ Oil cocktail one rum kept rising to the surface as the suggested dark rum for the drink.  Nearly everything I saw said that this cocktail is as great as it is due largely in part to Cruzan Black Strap Rum.  I’d tasted other Cruzan products in the past and loved them, but I’d never heard of their Black Strap Rum.  Thankfully that was an easy problem to solve.  I hit up the Liquor Mart and was on my way to cocktail deliciousness.

Per the Cruzan site their Black Strap product is a Navy Rum.  Their comment is a very good introduction.  “…it’s almost like a molasses-flavored rum.”  I didn’t have any experience with Navy Rum but I certainly had tasted some dark rums so I was intrigued.  The first thing I noticed was the color.  Cruzan Black Strap is much darker than any other dark rum I’ve encountered.  It’s abundantly obvious where the oil in the Corn N’ Oil name comes from.

Next you’re going to encounter the aroma.  Simply put the aroma follows the color.  It’s deep and dark and rich and wonderful.  There is an intense aroma of caramel and molasses with nice hints of vanilla.  It definitely has  a much richer aroma than a lot of dark rums that I’d run in to.

Okay, now the important bit, the flavor.  Like the aroma it’s deep, dark and rich.  The molasses aroma comes through in the flavor as well, but really pleasantly.  The flavor is also sweeter than most dark rums, but again not overly sweet.  The sweetness definitely doesn’t overcome the other delightful flavors.  Behind the molasses notes you’re going to encounter more caramel as you did in the aroma.  Finally vanilla makes an appearance in the finish.

Overall a tremendously pleasant dark rum.  I definitely look forward to trying it out in other cocktails.  I think it would make a tremendous Dark and Stormy or for that matter as a float.  Given it’s complexity and smoothness I’d even pour it over ice and simply sip.

Given my love for crafting cocktails I’m sure it will come as no surprise that I also love to cook.  From time to time I take cooking classes at the Cooking School of the Rockies, a local school here in Boulder.  At my last class, a course on the history and use of different kinds of salt put on by Savory Spice Shop, I met Mark Stiltner.  Mark and I chatted for a bit about who we were and what we did, etc.  A few minutes into our conversation I mentioned that in my free time I experimented with cocktails.

Mark’s eyes immediately lit up and he began telling me about a new business he was starting.  At that point Mark transformed into his alter ego Danger Chef as he told me all about a line of cocktail rimming salts that he’s producing that combine chile flavors and other natural flavors directly with the salt.  Being a huge chile head I was intrigued.  He then pulled a small sample from his bag and we had a taste.  Mark uses a unique process in creating his salts that allows him to actually coat the salt crystals with the flavor.  While this may not seem all that interesting from my experience attempting to rim with a combo of salt and cayenne pepper I can tell you it’s actually really impressive.

So, following that initial sample we chatted for some more and Mark promised to ship me some samples to review.  I’ve been hoarding those samples for a while now waiting for an appropriate cocktail to feature them with.  I had three salts to sample.  Two Margarita salts – Habanero Pineapple and Jalapeno Lime and one Bloody Mary Salt – Smoked Cayenne.  Seems only appropriate that I should let you all know about these salts during the week I’m experimenting with the Bloody Mary.  The verdict?  Awesome.

Habanero Pineapple: Solo – Quite spicy but still very well balanced with a hint of the pineapple fruitiness coming through.  With a Margarita – I absolutely love this flavor combination.  Adding chile bitters to a margarita is one of my favorite twists and these salts offer nearly the same experience.  This salt blend is definitely the hottest of the three I reviewed but also my favorite.

Jalapeno Lime: Solo – Very mild spiciness with the lime flavor present as well.  With a Margarita – This is the mildest of the three heat wise but still a great option for adding a touch of spice and some extra flavor to your cocktails.  This should be the choice if you’re wanting to try adding spice to your cocktails but aren’t a dyed in the wool chile heads like myself.

Smoked Cayenne: Solo – Awesome smokey flavor from the alder wood smoked salt with a great heat level.  With a Bloody Mary – I found that the smokiness really went fantastically well with the flavors of the Bloody Mary.  To make it balance nicely drop your usual levels of salt and hot sauce in your Bloody Mary.  The salt on the rim will fill in.  I think this salt could also go really well in a cocktail with a smokey mezcal.  Sadly I haven’t gotten to give that option a try yet.

Overall, I’m really impressed with these salts.  For a little under $6 each you really can’t go wrong and they’ll add a nice new level of flavor to your cocktails.  You can pick them up at Mark’s site, DangerChef.com.  Thanks for the samples Mark!

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† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

When I was at Tales of the Cocktail in July I met Steven Williams one of the reps from Pacific Distillery located in Woodinville, WA.  We struck up a conversation and I was intrigued to hear that they had recently released a new gin.  When Steven heard that I was from Colorado we reached an agreement.  I would send them a bottle of Leopold Brother’s Gin and in return I’d get a bottle of their new Voyager gin.

I followed up on my end of the deal and my bottle of Voyager arrived shortly after my shipment headed West.  Naturally, I didn’t waste any time in opening it.  Voyager is a small batch gin distilled in alembic copper pot stills.  The botanicals used are pretty traditional as their bottle points out.  They include juniper, coriander, licorice root, cardamom, anise seed, lemon, orange, orris, angelica, and cassia.  In the aroma you’ll first pick up the juniper, followed by citrus, orange primarily, and hints of the other botanicals.  Overall a tremendously pleasing start to my tasting.

As you take your sip the first thing you’re going to notice is a very light subtle sweetness.  Then the botanicals start to come out.  The cardamom comes through first accompanied by the expected citrus and juniper.  This gin isn’t boldly junipery but rather blends the flavors of all the botanicals very evenly.  I think it would work tremendously well in a Ramos Gin Fizz or a Martini.  Basically you want a recipe where the gin can really shine through.

Finally, I circle back to the subtle sweetness of this gin.  It’s really a pleasing twist and I find myself wanting to simply sip on this gin neat which is certainly something I can’t say about most gins.  In summary this is a great gin that you should definitely look at picking up if it’s available in your area.

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† The product reviewed here was provided to me as a free sample.  If you’re wondering what that means check out my sample policy.