The clear bottle of Deaths Door UnAged Whisky.
The story behind the un-aged whisky that originates from Death’s Door is one of those occurrences in life that while it was an accident, I for one am glad it occurred the way it did. For the whole story I spoke to Brian Elllison, the founder of Death’s Door.
Earlier this year, while a friend and distributor were visiting the Brian at Death’s Door distillery, they began tasting what at that time was the first step in creating an aged whisky, the white dog(pre-aging). Once the visiting friend sampled the un-aged whisky, he decided he wanted 50 cases. This request took Brian by surprise. That night he submitted a label to the TTB as a light whisky rather than as moonshine. And thus was born Death’s Door un-aged whisky, a combination of 20% malted barley and 80% organic hard red winter wheat that’s locally grown in Washington Island, Wisconsin.
Brian has the whisky sit in stainless steel barrels for three weeks and then oak barrels for 3 days, at which point it’s bottled.
For a product that isn’t aged, it has a very unique nose combining melon with hints of barley.
When sipping it, the initial hit is soft and mellow, which then stays and sits on your tongue and dances with nuances of honey, green apple with cinnamon occasionally showing itself. It ends with a warming sensation that fills your entire body, as a whisky should.
As this review was written in July, I’m looking forward to trying this whisky again during the winter months, when that warming sensation can best be taken advantage of.
A bottle of Deaths Door UnAged Whisky, clear as can be.
Several months ago we took a look at the Tanteo Tequila lineup of jalepeno, tropical and chocolate infused blanco tequilas. Since then we’ve been wondering about the potential of the product line in cocktails.
With notes of agave and sweetness on the nose and just the right amount of hints of spice, black pepper and cilantro embodied in each sip, it’s one of those products that can add life and a bit of kick to cocktails. While it has notes of spice and a significant kick, the Tanteo Jalepeno tequila works differently in cocktails than muddling actual jalepeno in cocktails. In small amounts such as 3/4 of an ounce it gives cocktails a nice spicy flavor that lies within each sip without overpowering the cocktail.
Without any further ado, here a few cocktails utilzing Tanteo Jalepeno Tequila as a component.
“The Blackberry Bliss”-
Â½ oz Tanteo Jalapeno
2oz Bombay Gin
Â¼ Lime Juice
Bar spoon Agave Nectar
Â¼ Acai Veev
“The Smokey Pom”-
Rinse a chilled Coupe Cocktail Glass with Tanteo Jalepeno Tequila
2oz Metaxa 5 Year
1/2 oz St. Germains Elderflower
1/2 oz Mezcal(Scorpion was used)
1/2 oz Pom Juice
2 oz Rangpur Gin
3-5 Mint Leaves
1oz Simple Syrup
A small amount of Tanteo Jalapeno Infused Tequila(Less than a Â¼ oz)
Â¼ Fresh Lime Juice
Muddle Mint Leaves and Simple Syrup
Add rest of ingredients, shake with ice.
Serve in chilled martini glass.
A hand painted bottle of Los Azulejos Anejo Tequila
The bottle of Los Azulejos that I received was a work of art. Delivered in a porcelain bottle that when placed against other tequilas it stands out by itself. It gave me the impression that it was the little bottle “that could” and that it stood among other bottles exuding pride above all else.
After a bottle looked this stunning, I had even higher hopes for what this tequila would taste like, luckily I wasn’t disappointed.
Los Azulejos ages their Anejo for 14-18 months in oak barrels originating from the Bordeaux region of France which gives it a very interesting and impressive flavor profile.
Upon bringing the glass to my nose, I was presented with heavy notes of agave and spice.
Once tasted, flavors of cinnamon, spice and agave attack your palate, followed by mild notes of spiced chocolate and vanilla intertwined.
Upon further tastes, the spice began to mellow and the sweetness began to take over.
Loz Azulejos Anejo retails for $69.95 per bottle.
The bottle of Los Azulejos Anejo sans cap.