Underberg Natural Herb Bitters

Happy Thanksgiving everyone! If you are like most Americans, today you overate. You had turkey and stuffing and cranberries and potatoes and gravy and pie and mac and cheese and maybe a little wine. Or maybe you are like me and the only turkey you had was the WIld Turkey that you picked up at the liquor store last night that you sipped while you made a nice lasagna instead of any of the traditional fixings. In any case, there is a high probability that you had more food than was comfortable for you. And it is in the spirit of that overindulgence that I present to you a magical remedy for such a feeling.

Underberg Natural Herb Bitters.

This is a truly magical digestif that really does settle ease the stomach after a good meal. I first learned about it in the book Bitters by Brad Thomas Parsons. The book itself is fascinating and I reference it every time I make a new batch of bitters for myself. Anyway, Mr. Parsons lends an entire two page spread to the topic of Underberg. And it was with descriptions like the following, I was immediately intrigued.

The inky elixir within the distinctive straw-paper-shrouded 20-milliliter single-serving bottle isn’t meant to be sipped or added to a cocktail, but instead is designed to be tipped back in one quick shot, either straight from the bottle or poured into an ornate drinking vessel designed specifically for this purpose. (Parsons, B. T. (2011). Bitters: a spirited history of a classic cure-all, with cocktails, recipes, and formulas. Berkeley: Ten Speed Press. p 98-99.)

It wasn’t until I stopped at Binny’s Beverage Depot in Bloomington, IL on my way back from Kentucky that I finally found the stuff in the wild. One taste and I was hooked. The flavor was unlike anything I’d had before. And true to its promise, having one after a meal became my favorite way to help settle a too-full belly.

But it wasn’t long before I thought to myself: “I know this isn’t marketed as a cocktail ingredient, but it could be used that way, right?” And so I set upon the googles to see if I could find myself a recipe that satisfied my curiosity. A site called the Humble Garnish posted the following article: Underberg – The Unusual German Bitters and 7 Cocktails to Use It In which featured the following cocktail recipe:

View fullsize

As a fan of Underberg, I thought the cocktail was great. It really showcased the Underberg. IT was very bitter and had a ton of baking spices. The drink was a bit mouth-numbing. I have to say though that this is the type of drink that I would find fascinating in a craft cocktail bar, but it left a little to be desired at home. I guess it just needs a bit of ambiance.

After I tried that, I decided to just swap it for the Angustora in an old fashioned. There, it worked great. I’d recommend going a bit heavier than usual on the simple syrup and I liked bourbon more than rye. But with that in mind, I thought it was great. I really liked it.

That said, the best use is probably the original. Throw it back as a shot after a good meal and welcome the peace it brings to both the mind and the belly.

Wondering what it tastes like?

Underberg Natural Herb Bitters

Purchase Info: $5.99 for a 3-pack of 20ml bottles at Total Wine, Burnsville, MN or $24.50 for a 15-pack on Amazon.

Details: 44% ABV

Nose: Menthol, anise, clove

Mouth: Licorice, cinnamon, menthol

Finish: Cinnamon, cloves, mint, lingering warm

Thoughts. I really like this. I usually buy it as a 15-pack from Amazon. Minty and warm. Lots of spices. It works great after a big meal. And being as it is Thanksgiving, we can all probably use that.

---

BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products and bourbon-related craft supplies I sell at the BourbonGuy Gifts store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. And hey, if you are an iOS user, look for Bourbon Guy in Apple News. Thanks!

Hickory-Smoked Bourbon Gouda from Red Apple Cheese

If you’ve been reading for any length of time, you know that I live in Minnesota. But I wasn’t always a Minnesotan. I grew up in a very small rural town in Northwestern Wisconsin. I started life in a town that was a collection of buildings along one side of US Highway 63. There was a car dealership, a cemetery, a bar, a small post office, a few houses and a creamery that was known locally only as “the cheese factory.” I lived in a mobile home court that was located behind them all.

I grew up with the smell of warm curds in the wind as I walked past the creamery on my way to a local fishing hole. When I could steal a dollar from my dad, I wandered into their retail store to buy a soda, a piece of candy or a bag of fresh cheese curds. All in all, I had no idea that I was living a cheese-lovers dream (maybe not the trailer court, but the easy access to fresh cheese). I just knew that I liked the cheese that they made.

Fast-forward to adulthood and I had the opportunity to live all over Northern Wisconsin: Menomonie, Eau Claire, the Fox Cities. Everywhere I lived, I ended up finding a local creamery/cheese shop much like the one I grew up near. And each of those shops had their specialty. The one I grew up near specialized in cheeses like Muenster and mozzarella. The last one I lived near specialized in 10- to 15-year-old cheddar. That is the sort of cheese that will bite you back.

But, sadly, all of that ended when I moved to Minnesota. Gone were the small specialty cheese shops with creameries in the back. I could only get my cheese in the grocery stores. Which is fine, but. there is something about knowing that the delicious cheese you are buying is made behind the back wall of the store you are standing in. Luckily I make frequent trips back to see family and friends.

On the last such trip, my wife stopped into the Ellsworth Creamery to get some of their famous cheese curds. While in their retail shop, she found a cheese that was “quasi-local” that she thought would be of special interest to me. It is a Hickory-Smoked Bourbon Gouda from Red Apple Cheese. This cheese is produced from cow’s milk sourced from near Chippewa Falls, Wisconsin, by a company in Connecticut. And unlike many “bourbon” foods, this one lists bourbon as one of the few ingredients. Needless to say, as this combines two of my favorite things on earth, I was very excited to give it a try.

Hickory-Smoked Bourbon Gouda from Red Apple Cheese

Purchase Info: Ellsworth Creamery, Ellsworth WI. Less than $10 but I don’t have the receipt.

Nose: A strong hit of whiskey on the nose with smoky notes backing it up.

Mouth: Whiskey sharpness and hickory smoke initially. After chewing, a lovely creaminess blossoms on the palate. There is a lingering smokiness.

Thoughts: There is a strong whiskey note to this cheese that might turn some people off. I like it though. This pairs really nicely with a glass of Wild Turkey 101 and works great as an evening snack with that and a few crackers.

---

BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products and bourbon-related craft supplies I sell at the BourbonGuy Gifts store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. And hey, if you are an iOS user, look for Bourbon Guy in Apple News. Thanks!

Honey Feast Small Batch Bourbon Honey

Hey, guess what? I’m still sick. When I was a kid, my mom always gave me hot tea with a little lemon and honey in it to soothe my cough or sore throat. It seems to have stuck with me. Though these days, I skip the lemon and just want a little honey in the tea when I’m coughing (when I’m healthy I skip the honey too). So, since I am sick, I thought it might make sense to insert a little honey into tonight too.

A little over a year ago, I reviewed a bottle of Bourbon-Infused Honey from Stubees. I thought that my “honey with bourbon in it” needs were met. It tasted great, it was responsibly sourced, it worked great as a cocktail ingredient as well as on smoked meats and biscuits. I thought I was set. However, then I got an email from a reader about what he claimed was a better bourbon-infused honey that was also about half the price.

So I decided to check out Honey Feast. Right away I was impressed with their commitment to their local Florida community and to sustainable practices including having their bees gather nectar from organically grown plants so that the pesticides don’t kill the bees as well as keeping the pesticides out of the honey. I was also impressed with all the single plant varieties of honey that they offer. My favorite honey producer became my favorite for this same kind of variety.

Today, however, we are looking at their line of infused honeys. They offer Lavender, Hemp, Vanilla, Chili, Cacao, and of course, Bourbon. The company describes their Bourbon Honey as follows:

Our Small Batch Bourbon Honey is made one barrel at a time. We infuse Non GMO Kentucky bourbon into our 55 gallon barrel of Raw Wildflower Honey and let them get nice and happy together. Delicious in that morning coffee or drizzled on some biscuits. Perfect infused honey bourbon gift for the that bourbon lover.

And as for biscuits, I heartily second that notion. This is delicious on biscuits, cornbread, even a slice of toast. I’d go so far as to say that this is great as a topping where ever you really want to taste the honey and have a little bourbon come along for the ride. However, the bourbon flavor is a little more subdued than the last bourbon honey I tried and it doesn’t hold up as well in cocktails or a cup of tea. You get lots of honey flavor in each of them, but the bourbon notes are hardly noticeable. So I’d probably go with straight honey or a different brand if you are looking at this as a cocktail ingredient.

All that said, this is tasty enough that I’m certainly going to be looking at their other honeys. I’ve had Tupelo honey from another producer and love it so I’m looking at getting one to try from Honey Feast as well. And that Mangrove Honey looks very interesting…

Honey Feast Bourbon Honey is available at their website in three sizes: a 3 oz trial for $5, a 12 oz jar for $12.99 and a gallon bulk size for $90.

---

BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products and bourbon-related craft supplies I sell at the BourbonGuy Gifts store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. And hey, if you are an iOS user, look for Bourbon Guy in Apple News. Thanks!

My Wandering Eye: A. de Fussigny Cognac Collection

My Wandering Eye is a series reacting to the crazy rising prices in the bourbon world. We’ve reached a place where even average products have hit the range where they compete price-wise with other types of aged spirits. If I’m going be asked to drop $40 to $70 on a mid-range bourbon, I might as well see what else I can get for that money. My hope is to see if another spirits category offers something that is downright tasty in that price range. The goal isn’t to find cheap spirits, but to maximize the quality, I’m getting at a particular price point. And one thing to remember is that these reviews will all be written from the perspective of a bourbon drinker.

View fullsize

As we are coming up on the Autumn Whiskey Release season, I think it is just about time to clear out the last of the items I bought the last time my eye wandered down the brandy aisle at Total Wine. It was a while ago as I was, once again, looking for a Christmas gift for my Korbel Brandy loving father. Often times, I will get him a cognac or an armagnac for Christmas as a treat. But of course, when I look for a gift for him, I often walk out with at least one gift for me as well.

The thing I found interesting about this gift set was that the company that produced it apparently bottled brandies from each of the regions they produce in separately. So conceivably you could taste the terroir of each region. It reminded me of a daydream I had many years ago of buying five barrels of new make whiskey from the same batch at the same distillery and aging them each in different climates to see what the differences were. Needless to say, that idea was too expensive for me. But if you want to do that feel free, just be sure to send me a sample of each when they are done.

A. de Fussigny Cognac Collection

Petite Champagne VSOP

Nose: Delicate floral notes along with light wintergreen and dried fruit.

Mouth: Cinnamon, dried fruit, white sugar.

Finish: Fairly bitter.

Thoughts: Not a fan of this one. Can't get past the bitter finish. This is a distant number 5 of 5. We are not starting out well.

Borderies VSOP

Nose: Subtle. light notes of baking spice.

Mouth: Sweet, Floral, nutty and peppery.

Finish: Black pepper and caramel sweetness.

Thoughts: Nice pepperiness to it. Took me by surprise. It’s ok, but I wouldn’t seek it out. I rank this number 4 of the 5.

Fins Bois VSOP

Nose: Carmel covered raisins.

Mouth: Sweet and spicy, dried fruit, baking spice.

Finish: Caramel and baking spice.

Thoughts: Sweet. Very bourbon-like finish. This is where we enter the ones that we actually liked. Number 3 of the 5.

Organic VSOP

Nose: Lemon lime soda, light notes of baking spice

Mouth: Citrus, baking spice, almond.

Finish: Candied Almonds.

Thoughts: Delicate but quite tasty. This is a close number 2. I really like this one.

Grande Champagne VSOP

Nose: Dried fruit with a lime-like tartness.

Mouth: Lime, clove, mint, dried fruit.

Finish: Citrus and baking spice.

Thoughts: Refreshing. I like this one quite a bit. It reminds me of my favorite summer white wines with how crisp and refreshing it is. I liked this enough to look up the price. Total Wine has it for about $70 for a 750 mL. I may have to pick a bottle up next time it is in stock. I think it’s worth it.

---

BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products I sell at the BourbonGuy Gifts store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. And if you are an iOS user, look for Bourbon Guy in Apple News. Thanks!

A BourbonGuy Look at a Random Selection of Amaros (and Related Items)

A couple of years ago, I reviewed the book Amaro by Brad Parsons. It was eye opening to me because at the time I bought it, I knew the author but not the subject matter. I honestly had no idea what an amaro was and was shocked to find that, depending on how broad of a definition you use, I had two of them in my cocktail station.

Since the time of that review, I have literally tripled the number of “true” amaros that I keep in the house. That’s right, I’ve gone from one to three. By the expanded definition that Mr. Parsons’s book uses, I had three and now have five. But that doesn’t sound nearly as impressive.

Speaking of the definition if I am going to take a look at a random selection of amaros, I should probably spell that out for you, shouldn’t I? The definition that I use is the subtitle to the book that first defined it for me. Amaro: The Spirited World of Bittersweet, Herbal Liqueurs is the full title so I use “bittersweet, herbal liqueur” as my definition. I’m not running an encyclopedia of non-bourbon spirits here so I don’t feel too bad about being more general in my definition than a site that specializes in the category would use.

Now most of these came into my house on the wings of a cocktail recipe. You obviously need Campari for a Negroni or a Boulevardier. Fernet-Branca was something that was sent to me as a sample well before I officially accepted samples and I kept buying it because I really enjoy the Toronto cocktail. Ramazzotti I bought because I was intrigued by a recipe I found for a Black Manhattan, but not knowing anything about Amaro, I bought what I could afford. Averna I bought to make a Black Manhattan when the store I was at didn’t carry Ramazzotti. And Amaro Montenegro I bought because it was used in a drink that I really enjoyed during my last trip to Vegas.

So now that you know how I chose all of these, let’s look at each one individually. I’m going to give you a little background info drawn from Mr. Parsons’s book, as well as my nosing and tasting notes. Since the Black Manhattan was what started me dipping my toes into the world of amaro, I’ll look at whether or not it works in a bourbon version of that recipe using Heaven Hill 6 year old Bottled in Bond (now discontinued). If it doesn’t work in that, I’ll give you the recipe of a cocktail that I do like it in.

Amaro Montenegro

Background info: 23% ABV. Produced in Bologna, Italy. Known ingredients include orange peel and vanilla.

Nose: Floral, cloves, mint, ginger.

Mouth: Cola, orange, ginger, light herbal notes. Faint lingering bitterness.

Does it Black Manhattan? Yes. The resulting drink is herbal, floral and sweet. It complements the bourbon nicely.

Ramazzotti

Background info: 30% ABV. Produced in Canelli, Italy. Known ingredients include bitter orange, cardamom, clove, galangal, myrrh, star anise and sweet orange.

Nose: Black pepper, anise and citrus.

Mouth: Sweet. Follows the nose with citrus, anise and black pepper notes.

Does it Black Manhattan? Yes. The resulting drink brings out the cherry and baking spice notes of the bourbon.

Averna

Background info: 29% ABV. Produced in Caltanissetta, Italy. Known ingredients include lemon and orange essential oils and pomegranate.

Nose: Molasses, a slight smokiness, rosemary leaf.

Mouth: Caramel candy, wintergreen, root beer, and cinnamon.

Does it Black Manhattan? Yes. The resulting drink is sweet and brings out the herbal and baking spice notes of the bourbon. Tastes like you mixed the last two in some proportion

Fernet-Branca

Background info: 39% ABV. Produced in Milan, Italy. Known ingredients include aloe ferox, bitter orange, cardamom, chamomile, cinchona bark, galangal, laraha, laurel, myrrh, rhubarb root, saffron, and zedoaria.

Nose: Menthol, nutmeg, flower petals.

Mouth: Menthol, peppermint, lightly burnt sugar, an underlying bitterness, and lingering herbal notes.

Does it Black Manhattan? NO!!!. The resulting drink is just menthol and bitterness. Though I basically knew this wouldn’t work going in due to the relatively high quantity of amaro in the drink. Instead, might I recommend the Toronto?

the Toronto Cocktail

2 oz Rye 
1/4 ounce Fernet Branca
1/4 ounce Simple Syrup
2 dashes of aromatic bitters

Campari

Background info: 24% ABV. Produced in Milan, Italy. Known ingredients include water and alcohol. They won’t admit to anything else according to Mr. Parsons.

Nose: Bitter orange peel, a hint of mint.

Mouth: Very bitter. Very sweet. Lingering bitter orange peel and floral notes.

Does it Black Manhattan? Not really. The Campari overpowers the bourbon. Instead, might I recommend a Negoni, a Boulevardier, or if you are feeling up to the bitterness, a Bitter Black Manhattan?

Negroni

1 oz Gin
1 oz Sweet Vermouth
1 oz Campari

Boulevardier

2 oz Rye or Bourbon
1 oz Sweet Vermouth
1 oz Campari

Bitter Black Manhattan

2 oz Rye or Bourbon
1/2 oz Ramazzotti Amaro 
1/2 oz Campari
2 dash Orange Bitters
Orange Peel (for garnish)

I’m going to tell you right now, that I understand that this is not an exhaustive list. But these are the ones I’ve tried, liked and continued to buy. I do think I need to continue to look further afield though. After this experiment, I’m interested enough to do so. If you have any recommendations, leave them in the comments.

---

BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products I sell at the BourbonGuy Gifts store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. And if you are an iOS user, look for Bourbon Guy in Apple News. Thanks!

A BourbonGuy Look at Random Gins

Two of the gins featured in this article were sent along by the producers as part of a previously disclosed review sample. They are Filibuster Dual Cask Gin and Tommyrotter Cask Strength Bourbon Barrel Gin. I would like to thank both companies for providing these samples with no strings attached.

View fullsize

So. Gin?

Gin?

Yeah. Gin.

Do I know anything about gin? Not really. I know that last summer I read an old article by David Wondrich on the origin of the Gin Rickey. I know that gin is neutral spirit (essentially vodka, don’t @ me) flavored with juniper and other botanicals. I know that gin cannot legally be “aged” or have an age statement, though it can be “rested” or “finished” in a barrel for an undisclosed amount of time. I know that a lot of my non-whiskey drinking friends tend to favor gin. And I know that last statement is why I had a few different bottles in my house last year when I read that previously mentioned David Wondrich article and decided that a Gin Rickey sounded like a fantastically refreshing summer drink.

So I made one using the gins I keep on hand for friends. I loved it. Of course, I’d already made the occasional gin and tonic so I wasn’t a stranger to the combination of citrus and gin. But something about the dry quality of of the Rickey struck me as exactly what I would want on a warm summer afternoon. It is actually now my go to drink when I’m sitting on the deck in the warm summer weather.

Ok so here I am with a gin drink that I really like. As you do, I decided to expand my uses for gin. First I moved over to a Tom Collins. Super tasty, but I liked the Rickey better. Then I tried a Negroni, I’d made one before and found it kinda meh, but fell in love with a riff where I swap the vermouth with Averna. (I’m thinking that maybe I just don’t like vermouth.)

Of course, being the obsessive geek that I am, I needed to find out which gins I liked best. I mean how could I live with myself if I was enjoying a decent gin in my rickey when an amazing one was out there for the drinking? And just for the hell of it, I decided to bring you along for the ride.

A BourbonGuy Look at Random Gins

The ones I ended up with were a mixture of gins I had on hand because of friends, those I ran across at craft distillers and a couple that had been sent to me by craft distillers who had provided them to me along with whiskies that they wanted me to review. The lineup is as follows.

Beefeater

Details: Owned by Pernod Ricard. Flavored with: juniper, lemon peel, coriander seed, almond, seville orange peel, orris root, licorice root, angelica root, and angelica seed according to the Beefeater website. 47% ABV. Can be purchased locally for $15.49 for a liter bottle.

BourbonGuy Notes:

Nose: Juniper, Lemon zest, mint, faint baking spice.
Mouth: Lemon Zest, mint and spice, juniper.
Finish: almost sweet, after a bit a hint of lemon.
Thoughts: Not nearly as juniper forward as I would expect from the nose.

Beefeater 24

Details: Owned by Pernod Ricard. Flavored with: Japanese sencha, Chinese green tea, grapefruit peels, juniper, lemon peel, almond, seville orange peel, coriander seed, orris root, licorice root, angelica root, and angelica seed according to the Beefeater website. 45% ABV. Can be purchased locally for $24.99 for a liter bottle.

BourbonGuy Notes:

Nose: Juniper, mint, lemon zest. (softer than Beefeater)
Mouth: Mixed citrus, mint, there is an herbal note.
Finish: Minty with a little juniper.
Thoughts: Considering how similar the nose on the 2 Beefeaters are, I'm actually surprised how different they are. I like how spicy this one is.

Hendrick’s

Details: Owned by William Grand & Sons. Flavored with: orris root, yarrow, angelica root, orange peel, juniper, caraway seeds, cubeb berries, lemon peel, chamomile, elderflower, coriander seeds, rose petal, cucumber according to the Hendrick’s website. 44% ABV. Can be purchased locally for $21.99 for a 750 mL bottle.

BourbonGuy Notes:

Nose: Juniper, mint
Mouth: Spicy with a lot of juniper
Finish: long juniper finish
Thoughts: This is my least favorite so far. It is very juniper forward and I don't care for the spices I'm getting. I don’t get any cucumber.

Bombay Sapphire

Details: Owned by Bacardi. Flavored with: juniper, lemon peel, coriander, angelica root, orris, grains of paradise, cubeb berries, cassia bark, almond and licorice according to the Bombay Sapphire website. 47% ABV. Can be purchased locally for $23.99 for a liter bottle.

BourbonGuy Notes:

Nose: Savory, Coriander, old dry wood, hints of juniper.
Mouth: lemon, cinnamon, Coriander
Finish: mint, hints of juniper. after a while-distinct lemon
Thoughts: This is a tasty gin. Not the "pine trees" stereotype of non-gin drinkers at all. I could almost drink this one straight... almost.

Vikre Boreal Juniper Gin

Details: Craft distillery in Duluth Minnesota. Flavored with a combination of foraged wild botanicals and traditional gin botanicals according to their website. 45% ABV. Can be purchased locally for $32.99 for a 750 mL bottle.

BourbonGuy Notes:

Nose: Black pepper.
Mouth: Flat and muted in the mouth.
Finish: Mint, juniper, lemon.
Thoughts: This is pretty flavorless until the finish. It isn't unpleasant, there is just little to draw me in when tasted neat.

Filibuster Dual Cask

Details: Craft distillery in Maurertown, Virginia. Finished in both American and French oak casks. 45% ABV. Cannot be purchased locally. This was a review sample.

BourbonGuy Notes:

Nose: Savory, Rosemary and a touch of juniper
Mouth: Thin mouthfeel. Savory Basil.
Finish: Long-lasting lemon, oak, hints of juniper.
Thoughts: This isn't bad at all. The basil notes are interesting (in a good way).

New Riff Kentucky Wild Bourbon Barreled Gin

Details: Craft distillery in Newport, Kentucky. Flavored with: angelica, orris and licorice root, and three kinds of citrus, wild juniper berry, American Spicebush, goldenrod, Rye Whiskey New Make. Finished in used bourbon barrels for 5-7 months. 47% ABV. Cannot be purchased locally. Can be purchased in Kentucky for $31.99 for a 750 mL bottle.

BourbonGuy Notes:

Nose: Juniper, orange peel , just a hint of smoke
Mouth: Sweet, juniper, orange
Finish: lemon pledge
Thoughts: I want to like this a lot more than I do. That lemon pledge finish kills it.

Tommyrotter Cask Strength Bourbon-Barrel Gin

Details: Craft distillery in Buffalo, New York. Finished in new, charred American White Oak barrels. 61% ABV. Cannot be purchased locally, this is was a review sample.

BourbonGuy Notes:

Nose: Mint, caramel, ginger.
Mouth: Cinnamon, lemon, ginger,
Finish: ginger, molasses, touch of juniper
Thoughts: This is really good. As a bourbonguy, this is the only one I would drink neat.

Cocktails

So, now that we have the tasting notes out of the way, let’s get down to the reason why I actually had them in the house to begin with: cocktails. My wife and I tried each of these in three cocktails. A standard Negroni, a Tom Collins, and of course my beloved Gin Rickey. It really shouldn’t be, but I found it a bit interesting to see the differences in each of these. Especially when comparing tasting notes (neat) to the flavors I got in each cocktail. But instead of going over all the tasting notes again, I’m just going to give you our “rankings” for how much we liked each spirit in each cocktail.

Negroni (equal parts gin, sweet vermouth and Campari)

Eric’s: Tommyrotter, New Riff, Beefeater, Vikre, Bombay Sapphire, Beefeater 24, Fillibuster, Hendrick’s

My wife’s: Bombay Sapphire, Beefeater 24/Beefeater (tied), Vikre, Tommyrotter, New Riff, Filibuster, Hendrick’s

Thoughts: Not at all surprising that I preferred the aged spirits in this cocktail, the barrel aging makes it taste like a cross between a typical Negroni and a Boulevardier. A bit surprising that my wife preferred the London Dry style since she was very resistant to participating in this tasting at all based entirely on previous experience with that style when she was younger.

Tom Collins (gin, lemon juice, simple syrup and soda water)

Eric’s: Beefeater, Beefeater 24, Bombay Sapphire, Vikre, Hendrick’s, New Riff, Filibuster

My wife’s: Beefeater, Beefeater 24, Bombay Sapphire, Hendrick’s, Vikre, New Riff, Filibuster.

Thoughts: we basically agreed here. The London Dry style was our favorite.

Gin Rickey (gin, lime juice and soda water)

Eric’s: Beefeater 24, Beefeater, Bombay Sapphire, Hendrick’s, Vikre, New Riff, Filibuster

My wife’s: Bombay Sapphire, Beefeater 24, Beefeater, Vikre, Hendrick’s, New Riff, Filibuster.

Thoughts: The two Beefeaters were my winners. Which is awesome since Beefeater is the cheapest one in the lineup. My wife has more expensive tastes and preferred the Bombay Sapphire. Neither of us were high on the barrel aged versions.

Conclusions

So based on these “oh so scientific” tests, it seems that in the summer I need to keep only a Beefeater or two and a bottle of Bombay Sapphire on hand. I’m going to pass on the Hendrick’s from now on. I was not a fan. It also seems that for these summer drinks there is little to be gained from venturing into Craft territory as any differences they are playing with are lost in my favorite cocktail. On the other hand, when the weather starts to cool and I am looking for a more spirit-forward cocktail, I should certainly venture over to the Craft gins and look for a barrel aged version to use in the occasional Negroni.

There you have it: A BourbonGuy Look at Random Gins. Will gin fans agree on my conclusions? Maybe, maybe not. I admit, I am a total gin novice. But honestly, I found it too interesting not to share. Especially with other bourbon lovers who may be looking to expand their range into a refreshing long drink for summer.

---

BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products and bourbon-related craft supplies I sell at the BourbonGuy Gifts store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. And hey, if you are an iOS user, look for Bourbon Guy in Apple News. Thanks!

Scrappy's Bitters

A couple of months ago, I got a bottle of Legent™ from Jim Beam. Among the marketing materials that I received with the bottle was a book of cocktails that featured Legent™ as their main ingredient. As you might have guessed, I was intrigued. There was a problem though. I like cocktails, but I really only keep the ingredients on hand for those that I really like. Ones that I will make often. Unfortunately, the cocktails that come in marketing materials need to be unique in order to position the brand’s…

Ugh, I hate marketing speak so let’s just say they use a lot of ingredients that a normal person would not have on hand. Hell, many bars wouldn’t have some of these ingredients on hand. So when I decided that as part of the review I was going to try one of their featured cocktails, I chose the one that involved the least amount of spending on my part.

I chose the Kentucky Kyushiki mostly because the only thing I needed to buy was a bottle of bitters. That particular cocktail is basically a riff on an old fashioned. Just bourbon, flavored simple syrup and lavender bitters. Now, I had no idea where to find lavender bitters, but a quick search of the Total Wine website showed me that they had a sampler pack from Scrappy’s Bitters that had a bottle of Lavender Bitters in it. Yay!

So there went twenty dollars toward a half-ounce bottle of bitters that I wanted and three more that I really didn’t care about. And so, of course I decided to spend another twenty dollars on the other four pack so I could try their entire line. You know, for science. Or something.

When I test bitters, I tend to do it in the most reproducible way possible. Namely I make my favorite non-alcoholic drink (bitters and soda water) and then an old fashioned. Both are very simple drinks where the differences from drink to drink are solely from the bitters. I used Maker’s Mark as it is a pretty plain palette to paint the bitters across. The impressions below encapsulate both testing methods.

Scrappy's Bitters

Purchase Info: $20 each for two sample packs of four half ounce bottles each at Total Wine, Burnseville, MN.

Orleans: Strong anise notes on nose and mouth. Brings out a lot of spicy notes to a Maker's Mark old fashioned while maintaining the anise notes.

Aromatic: Cinnamon and clove flavors at the forefront, not as richly flavored as Angostura at the same dilution. Adds a little baking spice to the old fashioned. I'd choose Angostura over this.

Orange: Jellied orange slice candy, hints of spice. Maintains the orange candy flavor in the old fashioned. If you choose this over Regan's or Angostura orange, use it sparingly. The orange flavor easily overpowers Maker's. Though I wouldn’t choose it over either of those unless you really like orange candy flavors in your cocktail.

Celery: Strong celery notes on the nose and mouth. Almost salty tasting along with fizzy water. Adds an interesting herbal finish to the Maker's Old-fashioned. I mean that in the most minnesotan way possible. I do not like celery and this has a lot of celery. However in a rye old-fashioned, this sings. Really good pairing with the herbal notes of a good rye.

Grapefruit: Sweet Grapefruit on the nose. Generic citrus on the mouth. This reads as orange in the old fashioned. It actually works better as an orange bitters than the orange did.

Chocolate: Dark Chocolate nose. Milk chocolate and caramel mouth. This turns the old fashioned into a liquid candy bar. Nice dark chocolate notes on the finish.

Lavender: Floral lavender on nose and mouth. Mouth brings lemon zest. as well As to be expected, this adds a floral note to the Maker's old fashioned. Honestly this works better with Beam-branded products than it does with Maker’s.

Cardamom: As to be expected, cardamom notes predominate on both nose and mouth. This brings out a lot of baking spice to the old fashioned. Including a nice "Christmas note". Not sure I’d want this all the time, but I can see uses for it occasionally in the right cocktail.

Thoughts (After fizzy water): Most of these are fairly straightforward. For the most part these are pretty one-note affairs. For example the Orleans is just anise. As opposed to Peychaud's which has anise and other herbal and bitter notes, or the Orange which is just an orange candy flavor as opposed to the orange and spice melange of Angostura's Orange Bitters. In fact it seems many of these are lacking in much bitter flavor at all. They remind me of Fee Brothers in that respect. Great for use as a flavoring, but not really as a bittering agent.

Thoughts (After use in a Maker’s Mark Old Fashioned): Overall, I think the Orleans is my favorite. It takes your typical aromatic bitters note and adds a hit of anise which really elevates the drink. I like the lavender in the Kentucky Kyushiki and it works very nicely with Beam-branded bourbons. It also works nicely in a gin and tonic. Other than that, most of these I don’t know that I will find a use for. The orange and aromatic aren’t as good as the two big guys and the rest I’d only use every once in a while. As far as I'm concerned, the Orleans and the Lavender are the two I will continue to buy full bottles of, and the rest I’ll struggle to finish the half ounce bottle. As always your milage may vary.

---

BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products and bourbon-related craft supplies I sell at the BourbonGuy Gifts store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. And hey, if you are an iOS user, look for Bourbon Guy in Apple News. Thanks!

Stolen X Rock & Rye

I’d like to thank Ro-Bro Marketing & PR, Inc. for providing this review sample to me with no strings attached.

View fullsize

I knew next to nothing about Stolen Spirits when I accepted the request to send me a sample of their new Stolen X brand of rock and rye. I love rock and rye. It is one of those things that I love to have around for when I want a cocktail, but I’m feeling too lazy to make myself one. Unfortunately, if I have it around, I’m always too lazy to make a cocktail and just end up drinking the bottled stuff instead. One of these days I’m just going to have to make my own. I already make my own boozy cherries and my own orange bitters, why not a bottled cocktail too?

So even though, I knew next to nothing about the brand that was putting out this particular rock and rye, I did know enough about rock and rye to take a flier on it. I mean, I’ve had plenty of bad liquor that is marketed for consumption as a shot (most of it, I’ve poured straight down the drain), but I’ve seldom had a bad rock and rye. So after I said yes to the sample, I got down to Googling.

That’s one of the services we at BourbonGuy.com provide to our readers, we Google so you don’t have to. Here is what they have to say about themselves on their Facebook page:

“Our history is simple and grounded in one fact: We like to party. Our brand was born from two Kiwis sick of their day jobs, a need to escape and the love of a good time.”

And in the press release for the Rock and rye they say:

“Humans have been drinking horrible shots since the discovery of fermentation,” said Marc Bushala, CEO of Spirits Investment Partnership. “There has not been much evolution from the swill that we hoisted in college to what people are shooting today. I don’t really recall why we did shots of a certain herbaceous concoction that looks and tastes like shoe polish, but I remember that we drank a lot of it. The main difference with the popular shot brands today is the use of artificial flavors and sweeteners to make bad booze more palatable - we think that people will love great rye whiskey blended with all natural ingredients that actually tastes good.”

I don’t know about you, but I can get behind all of that. So now that we know just a little about the product, we should probably focus on the most important thing: how does it taste?

Stolen X Rock & Rye

Purchase Info: This review sample was graciously provided to me by Ro-Bro Marketing & PR, Inc. for review purposes. Suggested retail price is $24.99 for a 750 mL bottle with plans to release a liter bottle for $29.99 and 100 mL cans for $2.99 this summer.

Details: Rock and rye bottled cocktail, 40% ABV.

Nose: A lot of orange on the nose plus cinnamon.

Month: Orange oil, cinnamon and honey.

Finish: Lingering orange

Thoughts: You can tell this was intended to be served over ice. I tasted it neat in a Glencairn first just so that there would be a baseline between this and other reviews. On its own it is very sweet and orange forward. But, when you serve it over ice as they recommend, the rye notes move more to the forefront and the finish is more enjoyable as the dilution allows a bit more spice to show. This is a pretty delicious orange cocktail. I'm a fan.

---

BourbonGuy.com accepts no advertising. It is solely supported by the sale of the hand-made products and bourbon-related craft supplies I sell at the BourbonGuy Gifts store. If you'd like to support BourbonGuy.com, visit BourbonGuyGifts.com. And hey, if you are an iOS user, look for Bourbon Guy in Apple News. Thanks!