TasteCamp Vermont: Honey & Barrel-Aged Gin From Caledonia Spirits

"The best fertilizer is always the footprint of the farmer."
--Thomas Hardie 

As I mentioned yesterday, around 1820, there were over 200 distilleries in Vermont and it is thought that Gin was the most widely produced spirit. There are now far less distilleries in Vermont but one of those, Caledonia Spirits, is honoring this past by producing some amazing Gin, especially their Barrel-Aged versions.

At TasteCamp Vermont, Caledonia Spirits sampled their products at one of the group tastings and they were a huge hit, selling a significant amount of their spirits, especially their Barrel-Aged Gins. I'm not a fan of many Gins, because of their strong aroma and flavor of juniper, but the Barr Hill Reserve Tom Cat Barrel-Aged Gins impressed me thoroughly, and I had to buy some as well. This is Gin you could easily enjoy on its own, neat, or you could also use it in a cocktail.

The origins of Caledonia Spirits extend back to 1965, when distillery founder Todd Hardie started working as a beekeeper. He eventually became the apiary and bee inspector for the Vermont Department of Agriculture. In 2006, Todd started working with a local wine maker to produce mead, a natural fit considering his beekeeping, and founded Caledonia Spirits in 2010 in Hardwick, Vermont. Caledonia Spirits partner with local farmers and beekeepers to source organic grains and honey for their spirits, which basically include Vodka and Gin. Local sourcing is very important to them, as is the use of raw honey, as they believe it is a medicine, a food and a sweetener.

"The history of distilling is rooted in agriculture, and how to give value to a crop. When crops are used in distilling, they are also preserved and less expensive to transport."
--Caledonia Spirits 

The Barr Hill Vodka is produced from 100% organic, raw northern honey and is 80 proof. There are no grains in this spirit. The honey is cold fermented for several weeks, essentially becoming a mead, before it is then distilled, using a pot and column stills. The resultant Vodka is gluten free and kosher, and they state that: "The spirit which emerges reflects the essence of the soil and flowers visited by the bees." I found this vodka to have a pleasing honey aroma, and up front, there is a mild sweetness, a nice rich honey with hints offloral elements. It is a Vodka that I think would work best in cocktails, providing more of a natural sweetness to the cocktail so you might not need to add another sweetner.

The Barr Hill Gin is produced from a neutral corn-based spirit, juniper and 100% organic, raw northern honey. It is 90 proof, gluten free and kosher. The honey is added a short time before bottling, providing a floral element to accompany the juniper, and interestingly enough, each batch of their Gin will vary to some degree, dependent on the specific seasons and blossom of the honey that is used. Not all honey is the same, so each Barr Hill Gin batch will have at least some mild variation. For my own preferences, the juniper flavor in this Gin is too prominent though Gin lovers will find much to love. And the addition of the honey does elevate the complexity of this spirit.

"The soul of a beekeeper is filled with the rhythms that flow through the seasons, reflecting the changes in the flowers, rains, sun and all the forces that are a part of this beautiful mystery."
--Caledonia Spirits 

It is Barr Hill's Barrel-Aged Gins which are especially garnering great attention. For many Americans, barrel-aged Gins have only started coming onto the market no more than about ten years ago. However, the process has a lengthy history, extending back several hundred years. The Dutch placed their Genever in oak barrels and European Old Tom Gin also spent time in the barrel. Though you might think Gin is too delicate to age in a barrel, it seems to actually benefit well from such aging.

Caledonia calls their barrel-aged Gins "Tom Cat" which "is the modern day adaption of 18th century England’s most revered spirit, Old Tom gin. After gin was outlawed by the Spirits Act of 1750, rebellious pub owners would hang a wooden plaque shaped like a black cat to inform the passerby of their defiance of the ban. Deposit a few pennies through the cat’s mouth and a bartender would pour a ration of Old Tom to be sipped through a tube between the cat’s paws."

Their original Barr Hill Reserve Tom Cat Barrel-Aged Gin spends approximately 4-6 months in new American white oak barrels and is 86 proof, gluten free and kosher. The oak aging actually makes the spirit taste more like a whiskey than a gin, pushing the juniper flavor to a minimal element. There are still honey notes, enhanced by a spicy aspect and hints of vanilla and caramel. The floral elements are also more of an undertone, and the overall taste is complex and intriguing, delicious and satisfying. This is a spirit I could easily enjoy on its own, or showcased in a cocktail. It is a Gin that even those who dislike Gin are very likely to enjoy. It receives my highest recommendation.

Caledonia's newest release, which isn't even listed on their Spirits page yet, is the Barr Hill Reserve Tom Cat Barrel-Aged Gin which has been aged for about six months in Vermont white oak. In the recent past, when there was a barrel shortage, Caledonia began investigating the use of Vermont oak, collaborating with a forest, sawyer and cooper. The white oak is sustainably and selectively harvested from the Champlain Valley of Vermont. Once harvested, the oak is stacked and air dried for a year. The difference of Vermont oak is that it tends to have a tighter grain and possess more wood sugar, which adds more sweetness to the taste while also reducing tannins and astringency.

I found this Gin to be softer and more subtle than the other barrel-aged Gin. It is fragrant and elegant, with plenty of complexity and exciting flavors. There is still a whiskey element in this Gin, with a very subdued juniper taste, but it certainly is a more unique spirit in its totality. I would only drink this on its own as in a cocktail, you might lose some of the subtle flavors of this superb Gin. This also receives my highest recommendation.

As I've written before, WhistlePig Rye is also experimenting with Vermont White Oak. It's use is still in its relative infancy but it seems to me that it could be very important to the future of the Vermont drinks industry, especially due to the importance of local ingredients to many producers. I also foresee that other producers, from all over the world, might start looking toward Vermont White Oak to age their own products, from wine to spirits. We might be seeing a glimpse into the future through Caledonia's use of Vermont White Oak for their Gin.

All of the Caledonia spirits are probably available for sale in Massachusetts, though I'm not positive on the Vermont Oak-Aged Gin.

Sobieski Estate Single Rye: A "Gold" Vodka

If you think vodka is odorless and tasteless, then you don't know vodka. Sure, under U.S. law, vodka is defined as "neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color." However, the reality is that vodka has a variety of aromas and flavors, though it may be more subtle in nature. If you blind taste tested a variety of different vodkas, you would see how each has its own unique aroma and flavor profiles. 

I've written about this before, in my post Subtle Nuances of Vodka, describing a seminar I attended led by Tony Abou-Ganim, a well known mixologist and the author of Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails. We sampled eight vodkas, blind, and there were plenty of clear differences. If all vodka has no aroma or taste, then all vodka would taste the same and no one would have any preferences. That isn't the case and I know I have my own personal preferences for certain vodkas over others because I like their taste profiles. 

Back in 2009, I sampled a bottle of Sobieski Vodka, a Polish Rye vodka which cost only about $11. Now, I'm not a fan of most vodka at that price point , finding it too harsh and just not pleasant. However, I found this Sobieski to be an Extreme Value, even better than many vodkas at twice the price. Sobieski has now launched a new vodka, their Sobieski Estate Single Rye ($28), and I received a media sample to taste. 

The Sobieski Estate Single Rye is produced, in limited amounts, from 100% Gold Dankowski Rye, grown in Poland, and pure water from the Carpathian Fore. Dankowski rye has been grown in Poland for many centuries and there are two different types, Gold and Diamond, each with its own unique profile.  The Gold type, which is only grown on the Mazovian plans of western Poland, has a very high starch content. As it is only grown in Poland, this makes the Sobieski more unique among the world's vodkas, though there are other Poland vodkas which also use this rye. As an aside, I would be very intrigued to taste a Polish Rye Whiskey made from this grain.

The frosted bottle is elegant, reminding me of some of the higher end vodkas, from Chopin to Belvedere, which also come in frosted bottles. I sipped a glass of the Sobieski on its own, having chilled it first in the refrigerator, and on the nose, I found that herbal notes were most prominent. Tasting, the vodka was smooth and easy-drinking, without the harsh burn you find in some other vodkas. As such, it would be easy to drink this on its own or just on the rocks, without the need for any mixers. It has a bitter edge to its taste but which is balanced by a hint of sweetness, though it has a dry finish.

This Sobieski Estate Single Rye easily fits within the group of higher end Vodkas at this price point and if you enjoy drinking vodka, especially on its own, then you should give this a try. It would elevate your cocktails too if you use it with mixers, though I think it is best on its own. If you want to make cocktails, I'd recommend the basic Sobieski Vodka rather than this higher quality version.

2014: Favorite Spirits & Drink-Related Items

What were some of my favorite spirits and drink-related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2014. I have already posted my Favorite Wine lists. This post will now concentrate on some of my Favorite Spirits and Drink Related Items. This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. This is the first year that this category has been given its own post because I have tasted and reviewed a far greater amount of spirits, cocktails and other drinks this year. For more spirits and drink related items, you can just search my blog posts for the past year.

Favorite Spirits & Cocktail Event: Last month, Thirst Boston 2014  was held at the Fairmont Copley Plaza, a four day event dedicated to the diversity of spirits, cocktails and other drinks. There was myriad of interesting and informative seminars, tasting rooms, several parties and much more. The event was well organized, and everything seemed to run smoothly. It was educational and fun, with lots of great drinks available. This is the second year of the event, and I highly recommend you check out next year's Thirst Boston.

Favorite Cocktail Supply Shop: Located near Davis Square in Somerville, The Boston Shaker offers everything you need to create cocktails, except for the alcohol. Plenty of spirit & cocktail books, a wide range of bitters, shakers, stirrers, glasses, and so much more. They also run cocktail classes, book signings and other fun and informative events. It is an excellent place to purchase gifts for the holiday season for your cocktail loving family and friends.

Favorite Bourbon: The Hillrock Estate Distillery, in the Hudson Valley, New York, produces a Solera Aged Bourbon from corn grow on their estate. From my first sniff of this Bourbon, I was mesmerized. It possessed such an alluring nose, a complex blend of smells, and you would be tempted to simply sit with a glass and enjoy the aromas without even tasting it. However, the taste won't disappoint either, providing a complex melange of flavors, including caramel, vanilla, nuttiness, butterscotch, toffee, and plenty of spicy notes, There seemed to be be mere wisps of clove and cinnamon, mostly noticeable on the lengthy finish. This was a well balanced Bourbon, impressive in its complexity and quality.

Favorite Rye Whiskey: I received a bottle of Colonel E.H.Taylor, Jr. Straight Rye from my good friend, Fred Minnick, a well-known whiskey writer. I was surprised by this rye as I was expecting something with a bold spicy profile, and instead it was far more elegant and subtle. The taste was complex, silky smooth and filled with an intriguing melange of flavors. There were delicious savory spice notes, but also some sweet vanilla and caramel, complemented with hints of mocha and dried fruit. It was seductive on my palate, and the lingering finish left me craving more. A superb sipping whiskey,

Favorite Local Rye Whiskey: Made in a small distillery in Belmont, Massachusetts, the Damnation Alley Distillery Rye was an impressive whiskey, made from 72% rye, and the rest barley. The whiskey was aged for less than six months in a small barrel. It was smooth and spicy, more savory in taste, with a lingering and pleasing finish.

Favorite Highland Scotch Single Malt: The Aberlour A'bunadh is a cask strength whiskey that is aged in Oloroso casks. It is bottled only twice a year and made in a more traditional manner, which presented a compelling profile. It possessed a creamy mouth feel, with plenty of spice, dried fruit notes, caramel and a little sweetness. Lots of complexity, smooth and with a very lengthy finish. Simply delicious.

Favorite Lowlands Scotch Single Malt: The Auchentoshan Three Wood was matured in three different barrels, including American Bourbon, Oloroso Sherry and Pedro Ximenez Sherry. With a darker hue, you get more sherry notes on the nose, including brown sugar and raisins. The taste is rich and complex, with delicious flavors of caramel, dried fruits, baking spices, and nutty accents. It has some sweetness to it, but plenty of savory flavors too. With a lingering finish, this single malt intrigued and delighted me.

Favorite Islay Scotch Single Malt: The Bowmore 15 Year Old Darkest is aged in bourbon and sherry barrels, spending its final three years in Oloroso Sherry barrels, and that is why it has a dark amber color. This whiskey was smooth and complex, a delectable melange of smoke, baking spices, chocolate, dried fruit, vanilla and hints of nuttiness. The smokiness was around mild, but pervaded every taste, gently caressing your palate. The lingering finish seemed to go on and on, satisfying long after each sip. A superb Scotch that earns my highest recommendation.

Favorite Blended Scotch Whiskey: The Monkey Shoulder is a "triple malt," a blended Scotch whiskey, made from three different, Speyside single malts, from Balvenie, Glenfiddich, and Kininvie. Each single malt is aged separately and then they are blended together, and aged for an additional three to six months. This is a mellow and easy drinking blended whiskey, with pleasing flavors of caramel, vanilla and mild spice notes. This can be enjoyed on its own, of mixed into a variety of cocktails.

Favorite Irish Whiskey: Tullamore Dew Irish Whiskey is made from three varieties of grain, is triple distilled, and blends three types, pot still, malt and grain. It is aged in used bourbon and sherry casks. Though it is light and elegant, it has an certain intensity with flavors of citrus, spice, vanilla, and salted almonds. Easy drinking, this would be an excellent introductory whiskey.

Favorite Asian Whiskey: Kavalan Distillery, the only whiskey distillery in Taiwan, is producing an amazing portfolio of single malt whiskies. I loved the Kavalan Solist Sherry Cask Whisky, a single malt aged in Oloroso sherry casks. With a dark brown color, the same as an aged Oloroso, is provides an intriguing nose of dried fruit, nuts and spice. On the palate, it will remind you, in part, of aged Oloroso, with vanilla, nutty notes, spices, caramel, honey and raisins. It is fairly silky, with lots of complexity, and a very lengthy finish that never seems to stop. This is a whiskey you'll want to slowly savor over the course of an evening, reveling in its complex profile.

Favorite U.S. Single Malt Whiskey: Westland Distillery, located in Washington, is making serious whiskey, and is far larger than the typical craft distillery. Though it is still relatively new, their whiskies are impressive, and they will only continue to improve over time. The Westland Peated Whiskey, which even isn't on the market yet, is a whiskey you need to seek out soon when it becomes available. This Peated Whiskey reminded me of barbecued dirt, a smoky and earthy mix which I found especially compelling. The flavors were well balanced, and the smokiness didn't overpower the whiskey. It was silky smooth and delicious, with a complex blend of intriguing flavors, including vanilla, caramel, salted nuts, and subtle red fruit flavors. There were hints of chocolate, coffee and citrus, and the aroma alone delighted me. It was tempting to simply smell it and not even drink it, though I would love savoring a bottle with friends over a long fall afternoon.

Favorite Rum: From Puerto Rico, the Don Q Gran Anejo is a blend of rums aged 3-20 years and Solera rums aged up to 20 years. It possesses a complex melange of flavors and aromas, which will tantalize your palate. Silky smooth, it possesses a lingering and satisfying finish. It even possesses some Sherry-like qualities, which may also be a reason I enjoyed it so much. A high quality rum which I think is best on its own, slowly sipped with friends.

Runner-Up Favorite Rum: From Barbados, the Mount Gay Black Barrel Rum is distilled in both a column and pot still, and then aged in ex-whiskey casks and later finished in deep, charred ex-bourbon casks. Some of the rum used in the final blend may have been aged for up to seven years. The Black Barrel has a dark, amber color, like a fine whiskey, and if you tasted it blind, it would remind you far more of a rye whiskey than a rum. On the taste, there is a deep spice taste, caramel notes and a mild hint of vanilla. Layers of complexity, a lengthy finish (which has a touch of cinnamon), and a smooth, compelling taste.

Favorite Mezcal: Los Amantes Reposado remains my favorite Mezcal. Aged for about 6 months in American oak, it possesses a complex melange of flavors (including some citrus), pleasant smokiness and subtle accents of fruit. It is silky smooth, an excellent sipping spirit on its own on its own. It may remind you a little of an Islay Scotch due to its smoky accents.

Favorite Flavored Vodka: Though I am not generally a fan of flavored vodkas, I sometimes make an exception for those made more naturally. The Grand Ten Distilling Fire Puncher Black Vodka fits that bill, a collaboration with Grand Ten and Taza Chocolate. Starting with a chipotle pepper infused vodka, they add some Taza nubs and shells, and age it in an ex-bourbon barrel. With an alluring aroma, this is like a mole sauce in a bottle, a spicy chocolate mix that has a natural taste, not like the artificial flavored vodkas out there. An excellent cocktail mixer.

Favorite Local Grappa: The Hudson-Chatham Winery, in New York, produces two Grappas made from Baco Noir. Essentially, this is a distilled spirit using grape skins, and the grappa is produced for the winery by the local Harvest Spirits. The basic Grappa was aromatic and pleasant, with cherry and red berry flavors but the Grappa Reserve was my favorite. It sees some oak aging and was smoother, with delightful red fruit flavors enhanced by spice notes. It would be a pleasant digestif after a nice dinner.

Favorite Liqueur: The Ancho Reyes Ancho Chile Liquer, made in Mexico, relies on the signature crop of Puebla, the chile poblano. When this chile is dried, it is known as the ancho chile. This liqueur is lightly sweet with a spicy hot kick which will tingle your mouth but won't burn it. There are some other mild flavor notes beneath the spice, including some fruit and herbs. There are no artificial tastes in this liqueur. It is a very interesting liqueur which would be excellent in the right cocktail to add some heat.

Favorite Distillery Visit: My visit to the Hillrock Estate Distillery was informative and exciting, getting to see a distillery that is attempting to make their products as local as possible, a farm to glass operation. From their fields of corn, rye and barley, to their own malt house, owner Jeff Baker infected us with his passion for local spirits. It helped that their products, including a Solera Aged Bourbon, a Peated Single Malt and a Rye Whiskey were all delicious. If you visit the Hudson Valley, you must make sure to visit this distillery.

Favorite Restaurant Simple Cocktail: The classic Manhattan is simple, a mix of whiskey, sweet vermouth and bitters. At the Blue Ox in Lynn, they elevate this simple cocktail as a  Barrel-Aged Manhattan, which is aged in oak for about two months. Barrel-aged cocktails are a new trend, and I found this Manhattan to be smooth and complex, with an added depth to it which is probably attributable to its aging. It is the type of well-balanced cocktail which I would have been satisfied drinking all night.

Favorite Restaurant Innovative Cocktail: At Fish Restaurant in Marlborough, I enjoyed the Spanish Armada, made from Torres Gran Reserva 10 year old Brandy, Fig Puree and Lustau East India Sherry. It had a prominent dried fruit and fig flavor, with some nutty elements. It was nicely balanced, without being too sweet, and it would also be easy to sit and drink a few of these over the course of an evening.

Favorite Cocktails: At Thirst Boston, there were an ample amount of cocktails for sampling and two of them especially caught my interest. The Chipotle Carrot Bloody Mary, with a slice of bacon as a garnish, had a tasty and intriguing blend of spice and carrot, and some smokiness from the bacon. A perfect accompaniment to breakfast or brunch. The Brass Gorilla was created by Christina Klein of Sonny's Restaurant & Lounge in Portland, Maine. This cocktail is made from Absolut Vanilla Vodka, orange juice, Galliano, pineapple syrup, and Fernet Whipped Cream and reminded me of an old-fashioned creamsicle, creamy and sweet (but not overly so) with a slight herbal tinge. If you want something sweet, this would please your palate.

Favorite Local Cider: Based in Salem, Massachusetts, the relatively new cidery, Far From The Tree, is making hard cider in a very old fashioned style, using primarily local ingredients such as apples and maple syrup from Central Massachusetts. Their ciders are clean, crisp and bone dry, with rich apple flavors, like a taste of autumn. The Roots is made only from pressed apples and maple syrup and is tasty on its own, and would also pair well with a variety of foods. The Rind is made with Saison yeast, coriander & orange rind, where the apple flavors are enhanced by citrus and spice notes. If you are a cider lover, you need to check out these delicious ciders.

Favorite Non-Local Hard Cider: From Virginia, the Potter's Craft Cider Farmhouse Dry is also an old style hard cider, reflecting the American farmhouse ciders. They use local, cider apples and tank aged the cider for 3-6 months What grabbed my attention was the complexity of this cider, the melange of aromas and flavors that I found within this bottle. Crisp and dry, it possessed bright fruit flavors of not only apple but also touches of pear, melon and even pineapple. A refreshing effervescence, a subtle tartness, a mild earthiness and a lengthy, pleasing finish.

Favorite Beer Drink: I'm not generally a fan of beer, but every once in awhile, a beer product garners my attention. At Bronwyn Restaurant, I tried the Stickum Uerige, a fascinating beer eau-de-vie, also known as "beer brandy" or "bierschnaps." Bronwyn carries three of their products, the Stickum Uerige Original, Stickum Uerige Château d’Yquem Barrel, and Stickum Uerige Plus Port Wine Oak Barrel. My preference was the Port Wine, which had almost no beer flavor, but plenty of concentration, depth and complexity. It does show Port wine characteristics, but you also realize that it is more than Port. There is enough acidity to balance the sweetness, and this may be my new favorite method of drinking beer.

Favorite Health Food Drink: I never would have thought I would have found a delicious health drink at the Seafood Expo. However, the Berry Kelp Smoothie impressed me. Made from bananas, frozen berries, mint leaves, kelp, and nondairy milk, it possessed a strong berry and fruity flavor, and you would never have known it contained kelp. This is a great and tasty way to get all those health benefits of kelp, and even veggie haters would love this smoothie. Kelp is gluten free and low in calories, carbohydrates and fat. It also is an excellent source of calcium, magnesium, phosphorus, potassium, and iron, as well as one of the few foods with the nutrient iodine, which is essential for hormone balance.

Favorite Most Unusual Drink: At the same Seafood Expo, I savored an Uni Shooter, a shot glass filled with uni, ginger beer, and wasabi. It made for an intriguing shot, with the ginger flavors enhancing the natural briny flavors of the uni, and with a spicy kick from the wasabi. These shooters proved very popular with the attendees, and there was a long line when they were offered.

What were some of your favorite spirits and drink related items this year?

TasteCamp At Hudson Valley: Spirits

After our TasteCamp tour and tasting at the Hillrock Estate Distillery, there was also a small tasting of spirits from a number of other Hudson Valley distilleries. Due to time constraints, I wasn't able to taste samples from all of the attending distilleries. I'm going to highlight some of the products I tasted, though know that there are numerous other worthy spirits being produced in the Hudson Valley. As the craft distillery movement grows, you'll likely see more and more distilleries open in this region.

I should note that those with a Farm Distillery License in New York must use at least 71% New York ingredients in their spirits, making them very much a local product. Other states with similar farm or craft distillery licenses also may require a significant portion of the ingredients come from the home state, though the percentage varies. For example,Washington only requires 51% of the ingredients to be from within the state.

Golden Harvest Farms is a third generation farm, located in Valatie, New York, that has 200 acres of apple orchards and grows a variety of other fruits and vegetables too. They started Harvest Spirits to produce a variety of local spirits using their excess fruit. Spirits were a product that they could create that had a lengthy shelf life, unlike cider or donuts. They are still a small operation, producing about seven different spirits that total about 1500 cases annually. Overall, they are making some intriguing fruit-based spirits, with clean, natural flavors.

Their Core Vodka is made from apples! They distill hard cider three times, using about 60 pounds of apple per 750ml bottle, and do not add any sugar or other additives. It definitely tasted like apple vodka, with a clean, natural and dry taste. It was intriguing, and I could see using it in cocktails. It would be much better than some artificially flavored apple vodka. They also make a Black Raspberry Vodka, which is their most expensive spirit at $35 because fresh blackberries are so expensive. The raspberries are macerated in their Core Vodka and then redistilled with a bit of raspberry juice added. The raspberry flavor stood out strongly, with more subtle apple notes beneath.

The Cornelius Applejack, maybe the first made in New York, is produced from distilling their hard cider, pressed in an antique apple press, twice in small batches. Applejack was a popular drink during the Colonial period, with a much stronger alcohol content than hard cider. The Cornelius tries to replicate this historic spirit, and it has an alcohol content of 40%, was aged for 2 years in 50 gallon ex-bourbon casks and then finished in 15 gallon quarter casks. Accompanying its dominant apple taste, there are notes of vanilla, caramel, and mild spice, with a smooth, lengthy finish. Very tasty and intriguing.

The Cornelius Peach Flavored Brandy is a kind of "Peach Jack," produced from peaches soaked in their Applejack. After a time, it is strained and aged in the barrel for about three years. I enjoyed the rich peach flavor with the apple accents, complemented by some vanilla and spices hints, especially on the finish. The Rare Pear Brandy, made from Bosc & Bartlett pears, is distilled twice and aged for 2 years in charred American oak. It was dry and floral, with strong peach flavors, spicy accents and a smooth taste.

The Cornelius Cherry Flavored Brandy is a kind of "Cherry Jack," produced from Bing cherries in their Applejack. After a time, it is strained and aged for a year in quarter casks. The cherry flavors were clean and sweet, and the apple notes were more prominent than in the Peach Brandy. There were some subtle spice notes along with a vanilla streak.

The Millbrook Distillery saw its origins when the Coughlin family purchased the Rolling Hills Farm in Stanfordville, New York. Together, Paul Coughlin and Gerald Valenti founded the distillery, using the corn and grains from the farm as well as natural spring water to produce whiskey. Their first product is the Dutchess Private Reserve Straight Bourbon Whiskey (about $40), which is made with a mashbill with 21%-25% rye. It had a pleasant bourbon taste, plenty of caramel, vanilla, spice and hints of citrus, with a nice sweetness to it. A smooth, easy drinking bourbon. In the near future, the distillery will also release a Barrel Strength Whiskey and a Founder's Rye Whiskey.

One of the newest distilleries in the Hudson Valley is Denning's Point Distillery, owned by Karl Johnson who opened an urban facility in Beacon, New York. They use Hudson Valley grains, and malt from the Finger Lakes region, to produce their spirits. Their Viskill Vodka is made from 100% wheat, and has a light, clean and smooth taste with a small bite on the finish. The Beacon Whiskey, made from a 100% corn mashbill, was sweet, with some caramel and vanilla notes. Their initial products show some potential, so I am intrigued to see how this new distillery develops.

The Harvest Homestead Farm, a 400 acre farm located a mile from the town center of Pine Plains, New York, has been in the family of Alex Adams for about 80 years. On the farm, a secret distillery was found, which once was a bootlegging operation for the infamous Dutch Schultz. The distillery operation had been shut down in 1932 when it was raided by federal agents. Six years ago,Alex Adams and his friend Ariel Schlein decided to start their own distillery, though a legal one, and founded Dutch's Spirits.

The Sugar Wash Moonshine was inspired by the "white lightning" once produced by Dutch Schultz. It is a 100% Cane Neutral Spirit produced in small batches from pure Demerara sugar. It is a silky smooth spirit with a mild sweetness, and subtle flavor of herbs, vanilla and butterscotch. An interesting spirit, and they also served some in a cocktail with apple cider and bitters, and that really worked well. I could see this spirit being a nice addition to your home bar. Their Peach Brandy, made from peaches from the Finger Lakes, is made in a traditional 19th century style. It is aged in toasted American oak, and presents a pleasant brandy taste, with dominant peach flavors enhanced with some spice and caramel notes.

Vacationing In Provincetown: Dining & Drinking (Part 3)

Before going to Provincetown, I was immensely curious about its culinary scene, whether it would be a mass of tourist traps or instead whether it might offer some intriguing finds. The restaurant world in Provincetown is relatively small, with about 30+ seated restaurants and a number of more fast food/counter spots. You will find plenty of seafood and American fare, however you will also find diverse cuisine such as Thai, Japanese, Mexican, French and more. Forget McDonald's and Taco Bell, as you won't find any of those restaurant chains in Provincetown. In fact, the only chain that you will find is Ben & Jerry's Ice Cream, and that really isn't a typical chain anyways.

Overall, I enjoyed plenty of delicious food in Provincetown, at high end restaurants as well as small cafes. Many of these places would be welcome additions to the culinary scene of Boston. Besides the food, I was pleasantly surprised by the wine lists, which were far more diverse and interesting than I expected. In fact, they were more diverse and interesting than some Boston restaurants I have visited. Wine prices were also generally lower than what you find in Boston. Though I only scratched the surface of the culinary world in Provincetown, I was impressed by what I found and want to explore it more, maybe at the Food & Wine Festival in October.

On our first day, we began with a cocktail reception at the Harbor Lounge, located on Commercial Street and facing the ocean. A small lounge, I still was pleased at the diversity of wines available by the glass. They have a full bar and I chose to drink a Dark n' Stormy, with Goslings Black Seal Rum. We received a large platter of cheeses, meats, dips, crackers, grapes and more. Fresh, high quality and tasty, this was a pleasant way to start off our evening. With a great view, this is a nice spot to stop by for a cocktail or glass of wine.

Our first dinner was at The Mews Restaurant & Cafe, which is co-owned by Ron Robin, who we met during dinner. Known as Rockin' Ron, he also works as a radio personality on Dunes 102.3 FM. The original location of the restaurant, in 1964, was discovered to have once been a stable, and the old English word for stable is "mews," hence the restaurant's name. In 1993, the restaurant was moved to its current location.

The upstairs area is for the bar and cafe, while the downstairs is the main dining area, though the downstairs is really at street level and you have a great view of the beach. All of the art and stained glass windows in the restaurant were created by local artists. Local carpenters also designed the tables and benches. The dining room has a cool and casual vibe, a homey place which will appeal to couples, families and groups.

The wine list is interesting, though I was especially impressed with their vodka list, which contains over 260 selections from all over the world. Who would have thought you would find such a vodka selection in Provincetown? I enjoyed a couple of vodkas, including a Chopin Rye and Belvedere Rye, which I had never tasted before. I could come here dozens of times, just to taste through the intriguing vodka list.

Executive Chef Laurence DeFreitas has worked for The Mews for 24 years and Ron mentioned that the chef seeks to create "flavorful food," and not "vanilla" cuisine. Despite his lengthy position at the restaurant, Chef DeFreitas is not dwelling in the past and his menu remains fresh and interesting, often relying on fresh and local ingredients. A number of the dishes have an Asian flair to them. The menu is divided into Starters ($10-$16), Salads ($9-$14) and Mains ($22-$35). Begin with a Starter like a Wild Boar Naan Pizza or a Tuna Sushi Tempura and move onto a Main like Mongolian Style Grilled Lamb Chops or Pork Vindaloo.

Some fresh bread to start the meal.

I began my meal with the Lobster Dumplings in a Miso Broth ($13), three plump dumplings in steamed shumai wrappers. Each dumpling was filled with fresh lobster meat, ginger, scallions, and oyster & sherry sauces. The dumplings skins were just firm enough and the interior had plenty of sweet and flavorful lobster, enhanced by the umami of the savory miso broth. An excellent starter.

A Special that evening was a Venison Carpaccio dish, topped by thin sliced cheese. Though I didn't taste it, it looked fantastic and the person who ordered it enjoyed it very much.

I continued with The Wedge ($10) a salad of baby romaine, topped by cracked black pepper & Parmesan vinaigrette strewn with pancetta crumbles. Fresh romaine with lots of salty pancetta and a very pleasant vinaigrette. Simple but tasty.

For my entree, I selected the Shaking Beef ($31), a Vietnamese inspired dish with chunks of beef tenderloin, wok sautéed with scallions and red onions over watercress with a lime black pepper dipping sauce. Very tender beef, with a compelling sauce and a minor bit of heat. There was plenty of tenderloin and I definitely would recommend this dish. Everyone was very happy with their own dishes too. The Mews was a winner!

For lunch the next day, we stopped at the Patio American Grill & Cocktail Bar, which is also located on Commercial Street. It serves plenty of seafood dishes, New England cuisine, and sandwiches. It serves breakfast, lunch and dinner as well as a wide range of cocktails and wines. I enjoyed a glass of Albrecht Cremant d'Alsace Brut Rose with my lunch.

We sat on the outside patio, allowing us to people watch everyone walking down Commercial Street. It was a fine, sunny day so this was a great spot for a leisurely lunch.

We started off our lunch with The Monument ($88), a large seafood sampler, which can easily feed four people, and includes 12 oysters, 6 littleneck clams, 6 jumbo shrimp, snow crab claws, shrimp ceviche and a whole chilled lobster. I gorged myself on this very fresh seafood, including the huge, plump shrimp and sweet lobster. The ceviche was also quite tasty, with nice citrus and spice notes. If you want a piece of New England, the seafood in this dish will give it to you.

After that, I tried the Corn Chowder ($8.95) with lobster, tarragon and chili oil. This seemed to me to be more like a bisque than a chowder as the corn was essentially liquified. However, it tasted good, with a strong corn flavor complemented by sweet lobster and the hints of heat from the chili oil. For my main dish, I went with another New England dish, the Fried Ipswich Clams with fries. Plump clams, with a clean, crunchy coating certainly hit the spot.

I wasn't going to have dessert, but they brought us a couple dishes anyways, including a Strawberry Shortcake ($8.95). This was a superb dish, with fresh whipped cream, sweet berries and a soft, fresh cake. I probably could have devoured this entire dish by myself.

After a whale watch, we made a brief sojourn to The Purple Feather Cafe & Treatery, where you can find lunch, gelato, desserts, chocolate and more. It is owned and operated by Peter and Ann Okun, year round residents, and Ann has about 25 years of chocolate making experience. The Purple Feather has gone beyond just chocolate, selling a wide range of enticing sweets.

There are lots of intriguing chocolate concoctions, like the tasty Sweet & Salty Coconut Pretzel, a crispy pretzel dipped in caramel and chocolate, and then covered in toasted coconut. I thought the components were well balanced, especially as I am a fan of the combo of sweet and salty. The Chocolate Bacon contains thick sliced bacon covered in dark chocolate, providing more of that delicious sweet/salty combo.

They also have an assortment of Gelato and Sorbetto, which you can have in a bowl or cone, in a shake/smoothie, or between two cookies of your choice.

That evening, after a tour of the dunes, we went down to one of the beaches for a traditional New England Clambake. It was a beautiful evening, though a bit chilly for some, though we had a fire set into the sand. The clambake was catered by Ptown Parties, and they did an excellent job in arranging the event, as well as providing plenty of delicious food. For example, they had blankets for everyone, in fact two per person, so that you had one blanket to lay down atop the sand and another to wrap around yourself if you were chilly.

We began with bowls of Clam Chowder, and frankly it was one of the best chowders I have had in quite a while. It was the right consistency (not too thick or thin, just creamy enough), full of flavor, and contained plenty of tender clams. I enjoyed it so much that I had multiple bowls. Next up were Littleneck Clams, sauteed with onions and linguica, in a wine broth. Again, this was another delicious dish, the linguica adding a nice element to the clams, and I once again had multiple portions of these clams. Sitting on the sand beside a fire, with the ocean a short distance away, and eating these clams was just such a New England thing.

The main dish was Steamed Lobster, though they were accompanied by jerk chicken, roasted potatoes, grilled veggies, and jalapeno corn bread. A smorgasbord of culinary tastes. I am generally not a fan of eating a whole lobster at a restaurant cause it can be very messy, and water can squirt out when you try to crack open the lobster, and sometimes it shoots where you don't want it to go. But in the fire-lit darkness, such problems become much less visible, and you can dig into the shells of your crustacean. With the briny smell of the ocean as a background, the sweet lobster meat tasted even sweeter.

The cost of such a clambake is roughly $62.50 per person, with an added cost for the staff, dependent on the number of people at the clambake. There are plenty of extras you can order as well. In addition, they have a more budget option, for only $47.50 per person. For this type of event, and the quality of the food, I think the prices are reasonable. We had plenty of delicious food, and the setting and experience are quite memorable. If you want a true New England experience, then you have to have a beach side clambake.

We even had two coyotes stop nearby us on the beach, wanting to join our clambake, but they simply watched us from afar.

The next morning, I was on my own for breakfast, and after receiving a couple recommendations, I chose to eat at Cafe Heaven, which turned out to be an excellent choice. It is a small, casual spot, with windows looking out on Commercial Street. Their breakfast menu has plenty of the usual offerings, with some of their own more unique items, from homemade English muffins to linguica. Everything is reasonably priced too.

On the walls, you will find a number of breakfast and lunch specials. I tried the linguica, a large piece of a slightly spicy and flavorful Portuguese sausage. The homemade English muffins were also very good, with plenty of nooks and crannies for butter, and the consistency of the bread was just right. They are larger than the typical English muffins you buy at the grocery store.

For my main dish, I went with one of the specials, Corn Bread French Toast. It sounded so enticing, and I had never seen any other restaurant make this dish, so I had to try it, hoping for the best. Well, it was superb! The corn bread was thinly sliced, moist and with a delicious, sweet corn flavor. This would have been delicious corn bread on its own. Adding the eggy batter to its grilled goodness, enhanced and elevated this dish and I was extremely happy that I had ordered it. It had no faults and I would love to see other restaurants trying this as well.

The recommendations for Cafe Heaven were spot on, and I add my own hearty recommendation for this restaurant.

For lunch, we dined at a small casual spot, Lucky Dog Ptown, which primarily sells gourmet hot dogs and lobster rolls. They sell ten different hot dogs, the the hot dogs are made from their own special recipe. You can get your dog ($4.95-$10.95) topped with items like chili, mac n' cheese, slaw, bacon, baked beans and more. There are six different lobster rolls ($15.95-$19.95), made with simple mayo or butter, or topped by items like bacon or mac n' cheese. You'll also find a few other sandwiches, from pulled pork to sausage, as well as sides, such as baked beans, potato salad and chili.

I went with the Bacon & Blue Dog ($7.95), with smoked bacon & blue cheese and wasn't disappointed. The meaty dog went well with the crunchy, smoky bacon pieces and the tang of the blue cheese well accented the meats. You really need a fork to eat these dogs as they are so full of toppings that it is too difficult to just pick up and eat. Everyone else also enjoyed their dogs or lobster rolls and I would return here in a heart beat. A simple menu, they invest their passion in the items they create and it comes out in a well-made and delicious product. Highly recommended.

I thought these plastic utensil dispensers were so cool! Rather than have a cup filled with plastic utensils, where everyone can be touching them, these dispensers help keep the utensils more sanitary. You just dispense the utensils that you need, and never touch any others. Would love to see these used in many more restaurants.

On my own, I also stopped at the Provincetown Portuguese Bakery, which not only is a bakery but also serves breakfast and lunch. With Tibor Bago as the main chef, the bakery sells a variety of appealing Portuguese pastries, breads and more, and they all look enticing. I had to order the Malassada, a type of Portuguese donut which resembles fried dough, and it was well worth it, especially if they are still warm. It is far better than a carnival fried dough, being lightly sweet with a great, flaky pastry. This is a must stop if you visit Provincetown!

If you are a food and drink lover, then you should consider Provincetown as a culinary destination. From a killer Portuguese bakery to a voluminous vodka list, from a hearty tower of fresh seafood to a a unique French toast, you will find plenty to appeal to your palate.

2012: Favorite Spirits & Drink Related Items

What were some of my favorite spirits and drink-related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2012. I have already posted my Top Ten Wines Under $15, Top Ten Wines Over $15, Top Wines Over $50 and Favorite Wine Related Items lists. This post will now concentrate on some of my Favorite Spirits and Drink Related Items. This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. This is the first year that this category has been given its own post because I have tasted and reviewed a far greater amount of spirits, cocktails and other drinks this year. For more spirits and drink related items, you can just search my blog posts for the past year.

Favorite Spirit & Cocktail Event: The first Boston Cocktail Summit was held this past October, a three day event dedicated to a great diversity of spirits and cocktails. Though there were a few logistical issues, which are common with most large, first time events, there was much to like about this summit. A myriad of interesting and informative seminars and discussions, three spirit tasting rooms, plenty of parties and much more. I had tons of fun, learned lots, consumed copious amounts of delicious spirits and cocktails and met plenty of cool people. I eagerly look forward to the next Summit and encourage everyone to check it out as well.

Favorite Spirits Trip: Last May, I visited Louisville, Kentucky to see the Kentucky Derby but also made plans to explore the world of bourbon. I got to hang out with my good friend Fred Minnick, who also put us up in his home for part of our trip. In addition, Fred helped me with some of my bourbon plans. I visited the distilleries of Four Roses and Buffalo Trace as well as met the owners of Jefferson's Bourbon. At different restaurants and bars, I sampled a myriad of bourbons, both straight and in cocktails (like Mint Juleps), as well as savored several foods prepared with bourbon, including a killer bourbon bread pudding. I had an exceptional time in Louisville and highly recommend it to anyone who loves bourbon. You should also check out my two Bourbon 101 posts, Part 1 and Part 2.

Favorite Bourbon: It is simply too difficult to choose a single favorite out of all the bourbons I tasted this year. There were too many bourbons that impressed me with their complexity, flavors, texture and more. So I will just list a handful of the bourbons which especially intrigued me, including: Elijah Craig 18 Year Old, Four Roses Japanese bourbons, Jefferson's Bourbons, Van Winkle Special Reserve, and Eagle Rare Antique. The bourbon world has much to offer and is well worthy of an exploration. Your palate will thank you.

Favorite Unusual Bourbon: If you like Bailey's Irish Cream, you will be amazed by the Buffalo Trace Bourbon Cream Liqueur. It is made with real cream and has a rich, creamy and sweet taste, just pure hedonistic pleasure. I even tried some mixed with some root beer, which was kind of like a float without the ice cream, and it was delicious. Sadly, this is currently only available at the distillery but we can hope that they will distribute it outside Kentucky in the near future.

Favorite Spirits Dinner: Dinners paired with spirits and cocktails are starting to make their presence in Boston and I am a big supporter. The Glenmorangie Distillery Dinner at Avila was an exceptional event, with plenty of superb food and scotch. The distillery has a diverse portfolio of scotches, each presenting a unique flavor profile, and the pairings worked quite well. My favorite was their 18 Year Old, which is finished in Oloroso Sherry casks. The dinner, from the Goat Cheese Croquettes to the Wagyu Beef Cheeks, impressed me, especially as my last experience at the restaurant, years before, had been less than stellar. I hope the trend of spirit paired dinners continues to grow in 2013.

Favorite Scotch: Again, this was a tough choice but I felt there was one Scotch that eeked out a win against the others, though the race was extremely close. The Glenlivet Nàdurra is a 16 year old Scotch, which is unfiltered and left at cask strength, so it has an alcohol content of 54%. I found the Nàdurra to possess very intense and complex flavors, a harmonious collection of spice, herbs, honey and much more. You really need to sit with a glass of this and sip it slowly, to better understand its nuances. Though there is some heat from the alcohol, it is much more balanced than you might think.

Favorite Blended Scotch: The blended Scotch, Pig's Nose by Spencerfield, received its name from an old saying: "Tis said that our Scotch is as soft and as smooth as a Pig's Nose." It certainly lives up to its name, presenting a silky smooth mouth feel that caresses your palate. It is a blend of oak-aged Speyside, Islay and Lowland malts with Invergordon gentle grain whiskies. Its flavors run the gamut from caramel to nuts, from dried fruits to subtle smoke notes. A very easy drinking and delicious blended Scotch, it is something to savor and enjoy.

Favorite Irish Whiskey: This category was a tie between the The Irishman Single Malt and the Jameson Black Barrel. The Irishman is produced from 100% malted barley, triple distilled and then matured in first-fill bourbon and sherry oak casks. It is a more serious whiskey, being complex, subtle and intriguing. There is less sweetness and more spice than their Original Clan and the finish is even longer and more pleasing. This is definitely a whiskey to slowly sip and savor, and will appeal to all whiskey aficionados. The Jameson was created to make a sweeter style whiskey and I believe they succeeded in their objective. The Black Barrel is a blend of pot still whiskey and small batch grain whiskey, and they use virgin bourbon casks for aging. It has a sweet aroma, actually reminding me a bit of a nice bourbon, and on the palate, there is plenty of sweetness, yet not cloying. There were creamy tastes of vanilla, caramel, honey and even toasted marshmallow. It was mellow and smooth, with a lengthy and pleasing finish. A fine sipping whiskey, especially on a chilly autumn or winter evening.

Favorite Rye Whisky: Whistlepig Straight Rye Whiskey is made from 100% Rye, which currently comes from Canada, and it is aged and bottled at a farm in Vermont. The rye is 100 proof and has been aged a minimum of 10 years, seven in new, charred oak barrels and three more in used bourbon barrels. The aroma is a complex melange of appealing spice notes, all which present themselves up front on the palate, including some clove, anise, nutmeg, as well as hints of vanilla and caramel. It is the lengthy finish though that is even more impressive, silky smooth with a rich and compelling taste of butterscotch, vanilla and mint. This is definitely a fine sipping whiskey, something to slow savor with good friends.

Favorite Local Rums: Rum is once again being produced in Massachusetts and the new micro-distilleries are creating some tasty products. My two favorite local rums include a white and an amber. Andrew Cabot of Privateer Rum produces the compelling Silver Reserve White Rum, made only from cane sugar and brown sugar, without any molasses. It is 80 proof, and had a very appealing nose, smells of tropical fruit, such as banana, with herbal accents. Both come out on the palate as well, especially the herbs, such as anise and fennel. It actually presents a fairly complex taste, very different from many other white rums, and I very much enjoyed its herbal elements. In addition, it is fairly smooth on the palate, with only a mild bite on the finish, and I could easily drink it on its own. On the other hand, Turkey Shore Distilleries makes an impressive amber rum, Old Ipswich Tavern Style Amber.  I was really enamored with this rum, which had plenty of complexity and depth, and interesting flavors of vanilla, caramel, butterscotch, herbs and a subtle smoky aspect. It actually reminded me of a whiskey in some regards, and I would certainly drink this on its own rather than mix into a cocktail.

Favorite Domestic Rum (Non-Local): Made in Colorado, the Montanya Distillers Oro Dark Rum is produced from water, sugar cane (from Maui, Hawaii), yeast and honey. It is aged in a fresh, American oak whiskey barrel that previously held Stranahan's Colorado Whiskey. The Oro was a fine sipping rum, with a pleasant blend of flavors, including vanilla, honey, caramel, and mocha hints. Nice complexity, great flavors and a satisfying finish.

Favorite Spiced Rum: The good folks from Turkey Shore Distilleries have made a limited edition Old Ipswich Golden Marsh Spiced Rum, basically a blend of 80% of their White Cap rum and 20% of their Tavern Style Amber with the addition of ten different spices. The rum presents a bright, golden yellow color and a spicy aroma, which will bring to mind autumn and cool weather. It has a smooth taste, with delicious fall spice notes and hints of orange peel. This is definitely a rum to enjoy now, either on its own or in a cocktail. Try it with some hot apple cider.

Favorite Flavored Rum: The Dunc's Mill Elderflower Rum is an intriguing flavored rum made in Vermont. It is created with Vermont elderflower blossoms and Austrian elder essence, which is infused into a light rum. I was impressed with this rum, which possessed a delightful floral aroma, and on the palate was smooth, clean and dry with a prominent, but not overwhelming, taste of elderflower. It was a well balanced spirit which reminded me somewhat of a dry version of St. Germain Elderflower Liqueur.

Favorite Vodka: I am very selective when it comes to vodka but Cariel Vodka was able to appeal to me. Made in Sweden, it is created from Swedish winter wheat and barley, as well as glacial water from Lake Vattern. I found the vodka to have an almost subtle sweetness to the aroma, with an intriguing and smooth taste, elements of herbs, grain, and subtle peach flavors. It is definitely not a tasteless vodka but rather presents an enticing melange of subtle tastes. Great on its own or in a cocktail.

Favorite Flavored Vodka: I am generally not a fan of flavored vodkas, but I did like the Cariel Vanilla Vodka, which sees the addition of vanilla from Southern India and Madagascar. It had a big, bold vanilla aroma and flavor, yet it remained only mildly sweet, not cloying or artificial like many other flavored vodkas. I can see this working well in the right cocktail.

Favorite Tequila: The Tanteo Jalapeno Infused Blanco Tequila is a blanco tequila infused with hand-sliced, organic jalapenos which are mixed in a 10,000 gallon tank with the tequila. On the nose, there are some grassy notes as well as the typical agave, and on the palate, the tequila flavor was very prominent up front. On the finish, rather than the usual tequila bite, you ended up with a spicy and delicious jalapeno burn. It was not overly spicy, but very noticeable and I loved that heat. I could easily enjoy this on its own though it would make great cocktails as well.

Favorite Pisco: The Macchu Pisco La Diablada is intended to be a high-end Peruvian Pisco and is currently not available in the U.S. but that will hopefully change soon. They only make 1000 bottles so even when it becomes available, it will be in very limited supply. La Diablada is a blend of 3 Pisco grapes: Quebranta, Moscatel and Italia that is rested, not aged, for about 18 months and sees no oak. It is very aromatic with a smooth taste of herbs and fruit, with some underlying spiciness. A complex taste with a lengthy and pleasing finish. Though many know of the Pisco Sour, this is a Pisco that you might want to enjoy on its own, rather than as the base for a cocktail.

Favorite Mezcal: Delirio de Oaxaca is a traditional palenque in Matatlan, Oaxaca, producing Mezcal by Master Distiller Fernando Santibanez. The Mezcal Joven is double distilled in copper alembics from 100% Agave Espadin and only 10,000 bottles were produced. It had an intriguing smoky nose with a prominent taste of agave fruit and a mild smokiness. Quite tasty and I could drink it on its own or in a cocktail. The Mezcal Reposado has been aged for about 4 months in lightly toasted American oak and only 5000 bottles were produced. It had a lighter nose of smoke, and on the palate it was softer and more subtle, with the same delicious fruit flavors and hints of smoke. Again, another winner. My preference between the two, by a slim margin, is the Reposado.

Favorite Simple Cocktail: In the hot Douro region of Portugal, the Port and Tonic cocktail is very popular. I had the Fonseca Siroco White Port, a dry Port, with some added tonic in a tall glass on the rocks, with a lemon slice. It reminded me of a vodka & tonic, but with more citrus flavors and a slight nuttiness. It was a clean and refreshing cocktail, perfect for a summer day.

Favorite Cocktail: Post 390 has created two similar cocktails, the Peach n' Pig and the Fig n' Pig. The Peach n' Pig was bacon infused and made with house-smoked Bulleit Bourbon, Punt E Mes, homemade peach simple syrup, homemade bitters, and a grilled peach garnish. It was a well balanced drink, smoky with a mild sweetness and nice vanilla and peach flavors. The Fig n' Pig was similar, but with Fig instead of the Peach, and it pleased me even more, with a greater depth of flavor. Both also paired well with food, especially pork dishes.

Favorite Margarita: The Masa restaurant, with locations in Boston and Woburn, infuses their own Reposado tequila to make a Habanero Watermelon Margarita. I love the taste of watermelon and this cocktail presented a nice watermelon taste, not too sweet, with a tequila undertone and a very spicy finish. If you love fiery heat, then you should check out this Margarita.

Favorite Frozen Cocktail: I think there is a pattern here as I am once again raving about another spicy cocktail, this time the Burro Colada from the Painted Burro. The Burro Colada is a frozen cocktail made with Ron Virgin, Cream of Coconut and Cayenne Pineapple Juice. The addition of the cayenne elevated this cocktail, providing a delicious spicy kick on the finish, balancing out the initial chill. A great variation on the traditional Pina Colada.

Favorite Restaurant/Bar For Cocktails: Though there are plenty of excellent places to get cocktails in the Boston area, I want to highlight three places which especially impressed me this year. The Painted Burro, with its huge list of tequilas and mezcals and intriguing cocktails and margaritas. Post 390, with its fresh ingredients and innovative cocktail creations like the Fig n' Pig. ArtBar, with a constantly changing list of intriguing and well made cocktails (plus killer sweet potato tots).

Cocktail Cupcakes: Cupcakes are another trend which I wish wasn't still saturating the market. However, there are still a few standouts worthy of recognition. Cakes For Occasions, in Danvers, has created their Cupcakes After 5, where they use alcohol to make a variety of cupcakes. First, the cupcakes were compelling, all properly moist while the frosting was light and creamy. Second, some of the flavors were impressive, including the Rum & Coke, Sam Adams Cream Stout, and the Bailey's Irish Cream. They showcased the flavors of the alcohol without overwhelming the cupcakes. These cupcakes are still relatively new and they are continuing to hone the flavors, creating new ones all the time.

Favorite Hard Cider: The Woodchuck Farmhouse Select Original '91 is a small batch hard cider made with Vermont apples and Belgian beer yeast. The '91 simply reflects the year that Woodchuck started production, and does not indicate the year of brewing. It has an alcohol content of 6.9% and is unfiltered, so it looks a bit cloudy and there are tiny pieces of apple still in it. It is primarily dry with a fascinating and complex taste of apple and spice notes. It is absolutely delicious, well balanced, and once you have a glass, you will desire another. Some hard ciders are simple but tasty drinks while others attain for higher heights, to be something to slowly savor and enjoy. This Farmhouse Select reaches those heights.

Runner-Up Hard Cider: Made in Somerville, the Bantam Cider also impresses. It contains only fermented pressed apples, honey and sulfites. The apples are a mix of Cortland, Empire, Macintosh and green apples, all from western Massachusetts. They use a sparkling wine yeast and ferment it dry, adding the honey later more for body than sweetness. It has an alcohol content of 6%, is gluten free and is mostly dry, with only a light sweetness. There are lots of tasty apple flavors, hints of some floral elements and a fuller body than some other hard ciders. It was refreshing and the type of hard cider that you can easily drink a few bottles on a nice summer day.

Favorite Beer: I am generally not a beer guy so you rarely see beer reviews on my site. But this year I tasted a beer which did appeal to me, the Innis and Gunn Rum Cask. Innis and Gunn is a Scottish brewery, established in 2003, and they oak age their beers. This limited edition beer is aged in old rum barrels. This beer has a deep reddish color and the taste is compelling, a melange of tropical fruit and spice with a very mild beer flavor. It reminded me of the Caribbean, and I could see it also being food friendly. Even if you dislike beer, you should give this a chance.

Favorite New Alcohol Column: This year, I started a new series on my blog called Authors, Alcohol & Accolades. There are currently six installments of this series, each containing interviews with four different authors, asking them about their favorite drinks, alcoholic and nonalcoholic. In addition, each of the authors has written books which I enjoyed so I also provide book recommendations in these posts. It has been a fun series, and it has been cool to learn what some of my favorite authors like to drink.

What were some of your favorite spirits and drink related items this year?

Rant: Who Is Drinking All That Whipped Cream Vodka?

Fluffed Marshmallow, Iced Cake, Whipped Cream, Spiced Root Beer, Cookie Dough, Cotton Candy, Gummy, Orange Whipped, Peanut Butter & Jelly, and Pumpkin Pie. No, those are not the latest flavors of jelly beans or kid's cereals. Those flavors are supposed to be for adults and they are but a few of the hundreds of varieties of flavored vodkas that are now available on the market.

As I recently posted, vodka is the number one consumed spirit in the U.S. as well as the world. In 2011, the vodka category grew in the U.S. by 6%, up to 65.8 million cases. A new report by Technomic indicates that double digit growth is expected for the vodka category in 2012, largely driven by the huge popularity of flavored vodkas.

The flavored vodka category rose by an impressive 23.3%, increasing by 3.3 million cases, and constituted over 1/4 of the total vodka volume in 2011. Nearly 3/4 of the vodkas introduced in 2011 were flavored vodkas and it is one of the fastest-growing segments of the spirits industry. Raspberry and citrus remain the top two flavors but whipped cream has amazingly seized third place. For example, Pinnacle Whipped Cream grew an incredible 324.5% in 2011 to make it the leading flavored vodka brand.

Who the hell is drinking all that whipped cream vodka? I have tasted it and it is extremely sweet, and really tastes artificial. I didn't find it compelling in any shape, way or form. I know others who feel the same way but obviously there is a large segment who enjoy it and other strange flavored vodkas.

I have nothing against flavored or infused vodkas per se. Historically, they have existed across the world, though the flavors were more like pepper, bison grass, berries and lemon. But the myriad of strange flavors that have arisen boggles the mind. Why do you want your vodka to taste like overly sweet candy? It appears that young women are the primary consumers of these flavored vodkas, though there are plenty of men drinking them as well. In general, people seem to be using these flavored cocktails in cocktails, not drinking them straight.

So if that is the case, why not use unflavored vodka and just add your desired flavors into the cocktail? Instead of using root beer vodka, why not use straight vodka and add actual root beer? Why not top off your cocktail with some real whipped cream. It seems you would get better flavor from these additions rather than using what is often artificially flavored vodkas. Or just add a couple heaping spoonfuls of sugar, or a handful of gummy fish, to your cocktail rather than use the highly sweet, flavored vodkas.

What is the allure of whipped cream vodka? If you enjoy it, please tell me why.

Boston Cocktail Summit: Subtle Nuances of Vodka

"Martinis should be sexy, swanky and clear."
--Tony Abou-Ganim

Vodka is the number one consumed spirit in the U.S. and also in the world. In 2011, vodka grew in the U.S. by 6%, up to 65.8 million cases. Despite its huge popularity, it is still a much maligned spirit, and misconceptions about its taste and aroma abound. That is why I was intrigued to attend a seminar at the Boston Cocktail Summit called The Subtle Nuances of Vodka.

The seminar was led by Tony Abou-Ganim, a well known mixologist and the author of The Modern Mixologist. He has also written a book on vodka which should be published in the near future. Tony did a great job with the seminar, which was both educational and entertaining. The seminar was not only a discussion of the various aromas and flavors that are found in different vodkas, but it included a blind tasting of eight vodkas to show us the subtle differences.

Under U.S. law, “vodka” is defined as "neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color." Does that sound appealing at all? No, and it is the primary view of vodka which many people share. Because of its alleged neutrality, it is an easy spirit to mix in cocktails, and that might be a significant reason for its popularity. But this view of vodka as a truly neutral spirit is plainly incorrect.

Tony believes that vodka is the hardest spirit to taste and evaluate because of its subtleties. He provided us a sheet though of many of the possible descriptors for vodka, including Aroma/Taste, Mouthfeel, Finish, and Overall Character. From personal experience, I have long believed vodka showed a diversity of aromas and flavors, which is why I have certain favorites. If they all tasted the same, or if they all lacked flavor, then I would enjoy them all equally. Yet that is far from the case.

To me, I see vodka in some respects as similar to Sake, as it is another alcohol which often has a more subtle flavor profile. “As easy to drink as water” is a saying sometimes used to describe an excellent Sake, to reflect its clean, pure taste, though that does not mean it lacks aroma or flavor. It is probably an apt phrase to describe some premium vodkas as well. I know that some of my favorite vodkas certainly bring to mind this saying.

Vodka can be made from almost any fermented sugar and Tony even stated: "Gin is flavored vodka." Tony provided a brief history of vodka, noting that it did not really get popular in the U.S. until some time after Prohibition. Smirnoff originally promoted vodka as "white whiskey" though their greatest success may have come from their promotion of the Moscow Mule cocktail, the first time a cocktail was used to promote a specific spirit. But Tony gives much credit for the popularization of vodka to suave James Bond, who prefers his vodka martinis to be shaken, not stirred.

Tony feels that shaking a vodka martini is fine, though he would not do so with gin, but he also believes that vermouth does not work well with vodka. He stated that a good vodka martini should be diluted with about 20% water from the ice, as the water softens the vodka and flowers the nuances. The accompaniment for a vodka martini should complement the inherent flavors of the vodka, such as a blue cheese stuffed olive with a spicy vodka or a grapefruit slice with a citrus vodka. We are not talking flavored vodkas here, just the natural flavors of a straight vodka.

Tony himself keeps about 20-25 vodkas in his freezer, with frozen glasses. It should be slowly sipped, rather than guzzled, so that you experience the vodka as it changes in the glass from warming up in the room. He calls this "lowering the reveal." He also noted that in Russia, they usually drink vodka with food, especially briny foods like caviar, rather than in cocktails. So why aren't more Americans drinking vodka with food? You are starting to see rum, whiskey and other spirit dinners, but vodka dinners seem to be absent. Maybe it is time to change that situation.

We did not know the identities of the vodka in the blind tasting until the very end, after we had sampled all eight. The vodkas ended up including Finlandia, Ketel One, Titos, Stolichnaya, Absolut, Belvedere, Chopin, and Ciroc. One tip Tony gave us is that when smelling the vodkas, we shouldn't just take a big snifff but rather should put our nose in glass and then breathe in through your mouth. This would help prevent our nose from being overwhelmed by alcohol. Tony also differentiated between Old World vs New World vodkas, between those which are more traditional and those which are more approachable.

The blind tasting was educational because even if you could not detect all of the aromas and flavors that others found, you still learned that vodka is actually a diverse spirit, possessed of a range of different aromas and tastes. The main ingredients used to produce the vodka, whether wheat, corn, potato or something else, play a significant role in the flavor and aromas of vodka. It would be a worthwhile experiment for anyone who continues to believe that vodka is odorless and flavorless. Grab a bunch of vodkas and try your own blind tasting at home.