Cocktail Hacker

As I’ve mentioned previously, I’m not a hot beverage fan. Don’t drink hot tea, don’t drink coffee (unless fully adulterated) and rarely drink hot cocoa. Just never really been my thing. However, you take me for Indian food on a cold night and I’m going to start craving a hot chai. It borders on a autonomic response. Now, cold chai, that’s another beast entirely. That, I crave almost all the time. The sweet flavor, the spiciness, the excellent blend of crisp and creamy. Fully awesome. So, imagine, if you will, my joy when a bottle of Voyant Chai Cream Liqueur arrived for review. Suffice it to say, I was giddy.

This article isn’t all about my being a chai fan though. Voyant Chai is some seriously good stuff. The creaminess is on par with what you would find in Irish Cream but the flavor profile is completely different. The aroma is warm and spicy, filled with the notes that you’d expect from chai. The flavor follows the aroma. You get flavors of cinnamon, cardamom, vanilla, subtle hints of the liqueur’s rum base and naturally the tea. Very much reminiscent of a nice glass of iced chai. Finally, there is a really wonderful back of the tongue spiciness that accompanies each swallow. I really like this stuff, I’ll definitely be consuming the bottle with a near in-human quickness. That is, of course, if I can keep it away from my girlfriend and my roommate, both of whom also loved it.

As a brief side note, the bottle notes that real spices are used to flavor the liqueur. I found that a quick shake before pouring helped to distribute those spices a bit and intensified the flavor.

† 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 love a good Gin and Tonic. Heck, I even love a not so good one. Everything from a dirt cheap bargain G&T to a top shelf libation. But, out of all the options, my favorite G&T to really savor is made with homemade syrup. The problem is, making homemade syrup is time consuming and rather a pain in the ass overall. Enter John’s Premium Tonic Syrup. John’s syrup is made from all the same high quality stuff that I used to make my homemade tonic syrup with some extra benefits. First, and foremost, it’s already made, so you don’t have to spend the better part of a day making it. Second, the filtration that John employs is very good. So, unlike my tonic syrup, you don’t end up with cinchona dust in the final product. This is good in that it improves the look of the cocktail and the cinchona doesn’t continue to increase the bitterness of the syrup.

Enough rambling, let’s get down to brass tacks, how does it taste? Very good, my friends, very good. It’s nearly as good as my own. The reason I can’t say it’s better is because every time I sip a G&T with my homemade syrup I know how much time and effort went in to it. You know, blood, sweat, tears, etc. All whining aside, John’s tonic truly deserves the premium name. The flavor is crisp and bright and the bitterness of the quinine is pronounced. All together very tasty.

So, as summer days come to an end I have some words of wisdom for you. First, drink Gin and Tonics often and in quantity. Second, if you really want to enjoy a handcrafted masterpiece have a Gin and Tonic with hand crafted tonic syrup. You get to mix the cocktail exactly how you want and the result is all the better. Finally, if you’re not interested in making your own syrup from scratch give John’s a try. You won’t be disappointed.

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

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

† 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!

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