A Muddled Thought

While we’ve written about Partida Elegante before in both an overview of Partida’s Product line as well as inclusion in our Father’s Day Gift Guide, we felt leaving it out of an article on unique spirits, just wouldn’t be fair.

Partida Elegante is quite simply one of the most impressive tequila’s you’ll find yourself coming across. Partida Elegante starts with 100% blue agave that’s harvested from Partida’s own private fields. This agave is then baked in stainless steel ovens to release the sugars that after fermenting for a period of 36-40 hours transform(by process of fermentation) into the spirit known as tequila. This unaged tequila is placed in American Oak Barrels that were previously used to age Jack Daniels whiskey. The tequila sits in these barrels for a period ranging from 36-40 months. When the distiller deems it ready, thus is born Partida Elegante, Extra Anejo. With a limit of about 1200 bottles, this is one of those spirits that is truly one of a kind and worth tracking down for a sip or two.

Partida Elegante is a truly phenomenal spirit that seduces the palate from the start with aromas of sweet pristine agave so mesmerizing that they instantly conjure images of the sun setting in Mexico over the fields of Jalisco.

Upon further inspection bouquets of cocoa, caramel and espresso overwhelm the brain.
Taking that first sip is an experience in itself. Those aromas of agave that poured out earlier , now engulf the palate, as does a caramel that reminds one of candied apples, and specks of dried cherries, that’s followed up by cocoa that is ever so slightly caressed by cinnamon. Flavors of sweet vanilla ice cream, and burnt orange decided to show themselves towards my last few sips.

With a spirit, much less a tequila this well crafted, you find yourself picking new flavors and nuances with each sip.

A tequila that’s $350 a bottle is not something that is common, even in these days of high-end and handcrafted spirits. Partida Elegante is thagift you give to spirit enthusiast or bartender who just got married, the bottle you open when celebrating a major life changing event or something you share on a weekend with your closest friends. If you can find one of the 1220 bottles available throughout the world, and you have the opportunity to purchase this incredible spirit, do so. Save it for a special occasion, and when that day comes, know you have a spirit worth of such an occasion.

Partida Elegante Extra Añejo

We now come to look at two products from the Buffalo Trace Distillery. Known for their namesake product, Buffalo Trace Bourbon is also part of the same family of distilleries that puts out Sazerac Rye, the line of Van Winkle bourbons and ryes, and the incredibly well rated George T. Stagg bourbon.

While the standard Buffalo Trace bourbon is known for its impressive taste and its equally impressive price tag of around twenty dollars, up until only few years ago the distillery only offered one version of Buffalo Trace. In 2006, they announced they would begin to release several limited editions of Buffalo Trace known as the Experimental Collection. With each release they’ve chosen to age Buffalo Trace in a variety of different casks. Ranging from French oak casks to a cask that was dried via fire, to a series of bourbons that are “twice barreled”.

This year they released two different vintages that were “twice barreled”. Buffalo Trace’s process of “twice barreling” a bourbon allows the distillery to first age its bourbon in standard American oak barrels and then after a period of eight years and eight months place this spirit in new unused American oak barrels for the aging process to complete.

With two separate bottlings released this year, one from 1997 and one from 1993, and with a limited count of four hundred bottles per release, these two releases were an offering that we had to include in our look at unique spirits.

1993 Experimental:

Aromas of sweet caramel are the first thing that catch your attention as you open the bottle of Buffalo Trace 1993 Experimental. On that first sip the Buffalo Trace 1993 Experimental opens up heavy notes of oak, hints of cinnamon, that are followed up by undertones of tobacco .

1997 Experimental:
As the 1993 experimental did, the 1997 experimental starts with notes of heavy oak. This time followed up by hints of raisins, and espresso. With some water to cut the initial harshness this spirit begins to mellow slightly and reveal a spirit filled with notes of deep caramel, winter spices and ginger. The spirit finishes with a hint of burnt oranges at which time those notes of heavy oak show themselves once again.

Experiments are always an interesting thing. Since you’re trying something for the first time, you could end up with an end result that’s for the better or for the worse. Until the experiment is complete you’ll never know.

With Buffalo Traces two releases this year of double-barrelings, they’ve definitely created a unique end result. Are the heavy oak notes going to be to the liking of everyone’s palate? Absolutely not. Do I respect and appreciate this experiment in its entirety and look forward to what the next experiment holds? Without a doubt the answer to that question is an emphatic yes.

If you’re interested in trying a different take that applies different aging techniques to the traditional Buffalo Trace, these offerings are something that you should seek out.

A single glass standing alone, the remnants of what was once a great spirit still lingering around the edges of the glass. This glass at one time held a small taste of one of, if not the most magnificent spirit I’ve yet to try, The Dalmore 62 year old bottling. A spirit that’s as magnificent in taste as the history is interesting behind the spirit.

A spirit born in sherry wood casks in August 1880, it has seen its share of movement throughout the decades. After 10 years sitting in its barrel, it was moved to another sherry cask in 1890. The spirit sat here until being relocated to the “Dalmore “4th cask” in 1926. Thirteen years later the spirit was shifted yet again to another barreling circa 1939.

From this point it sat aging elegantly in a barrel, until 1989 when it was relocated to Quarter Cask. In 1999, this particular cask was discovered to be of poor quality and in the year 2000 it was moved move to another cask .

A year later when it turned 62 years of age, it was moved to its final resting place, one final barrel before being bottled.

With only eleven bottles in existence, Dalmore 62 is an extremely rare spirit. One bottle was held onto by the Dalmore distillery, while the other remaining ten bottles were sold to private collectors.

Last year I was given the opportunity to sample this spirit at a special tasting event held by Dalmore at which Richard Paterson, Dalmore’s Master Distiller and a small taste of this incredibly rare spirit was available.

Seeing this as a once in a lifetime opportunity under specific instructions that Richard gave me, I tasted this spirit. My palate was initially greeted with sweet succulent notes of vanilla, before being whisked away and replaced with notes of silky chocolate and playful orange, along with mellow and soft notes of spice.

The Dalmore 62 year ends with a smile, and a glint of luminous joy in the eye .

Courtesy of the good people of Orkney (Highland Park) Distilleries we bring you Highland Park 40 Year Old. Aged in a variety of sherry pre-filled casks for a period of forty years, Highland has had this release planned from the first day this whisky had started aging. Forty years later and that first dram leads into a fantastical journey to perfect whiskey bliss.

Highland Park 40 starts off by slowly caressing your palate with flavors of elegant cocoa perfectly balanced with characters of candied oranges, and hazelnut. These magnificent flavors are just the first step, as touches of vanilla and cinnamon bark slowly make their move on you, ever so gentle drawing you deep into this trip to the pearly white gates. Just as this is occurring, light touches of smoke and maraschino cherries grab you and fill you with simple bliss.

Highland Park 40 completes the seduction of your palate with a triumphant finish containing specks of sea salt, cocoa and smoke almost as if a great candy maker helped craft the spirit.

If I could give a score higher than 10 in our current ratings system, this would be the spirit that surpassed this point.

Highland Park 40 Year old retails for around $2000 and has limited availability in the range of about 55 bottles in the United States.

Our next unique spirit has spent the last twenty-five years in barrels in Japan before hitting the shores of the United States. In October, 2009 Suntory Distillery brought its 1984 bottling of its Yamazaki Whisky to the United States. Limited to only three hundred bottles, the origins of this whisky can be traced back to the Suntory’s first experiments with aging in Japanese mizunara oak casks.

During the 1940’s as American oak casks became hard to come by, Suntory began experimenting with Japanese mizunara oak. Though initial downsides to this approach were barrels that leaked and contained overbearing aromas, it was soon discovered that after an extended period of aging in these barrels, the whiskey became imparted with unique sweet flavors and aromas.

Flash forwarding to the year 1984, Suntory using a combination of whisky aged in these Japanese mizunara casks, as well as American and Spanish oak casks began the process of creating Yamazaki 1984.

Twenty five years later, and the product is deemed ready to be bottled and distributed.

The end result of this project is an elegant yet robust whisky that leads in with a nose akin to something that was aged in sherry casks.

A remarkable spirit that caresses the palate with nuances of sea salt before opening up and revealing beautiful flavors of hazelnut cream, cocoa, the occasional hint of mint, and burnt oranges.

Yamazaki 1984 completes the love affair with your palate with a sweet smoky finish.

Yamazaki 1984 retails for approximately $575 and is available for purchase at Astor Wines and Spirits.

While each and every spirit is unique in it’s own right whether it’s due to the barrel types a whiskey uses, to the botanicals a fancy new gin incorporates to the type of crop a particular vodka might use, some spirits stand out more than others for a variety of reasons.

Over the next few days we’ll be taking a look at some spirits that have an additional dash or two of uniqueness to them. Whether it’s an rare twenty five year old calvados, a pet project of a master distiller or very well known whiskey that’s been bottled before it had a chance to pick up some color during from barrel aging process.

We’ve selected each of the following spirits based on their uniqueness or rarity.

First up, something that came to us direct from Kentucky a bottle of Makers Mark whisky.

Right about now you’re probably wondering why in an article on unique spirits I’d mention Makers Mark, something you can find at any corner bar.

Well folks, there’s a little secret variant of Makers Mark that you’re able to taste during a distillery tour as well as at the occasional Makers Mark public tasting.

It’s called Makers Mark “White Dog”, and it’s the whiskey prior to touching a barrel. It’s a clear, elegant example of what the before picture can look like prior to when a spirit is placed into the barrel for the aging process.

So what does this un-aged spirit taste like?

Surprisingly quite smooth almost to the point of having a silky like quality when it’s moved around the inside of one’s mouth.

Unlike the aged Makers Mark, which has nuances of vanilla and caramel from the years the spirit spends aging in a barrel, Makers Mark White Dog has notes of sweet corn, mild spices such as ginger, allspice and the occasional dried cherries.

For more information about Makers Mark and where you might be able to taste Makers Mark White Dog please contact Makers Mark Here

Originating in the Mexican village of San Luis Del Rio, Sombra Mezcal is one of those spirits that leaves an impression on you from the time you have your first sip. Since that first time I tried Sombra Mezcal it has become one of my favorite agave based spirits to work with in cocktails.

Recently I started thinking about why this is. With so many mezcal options out on the market now, what makes Sombra so special? When all is said and done, it simply comes down to the guys behind Sombra doing everything right.

Started by a master sommelier, Richard Betts, a wine maker, Charles Bieler, and an art collector, Dennis Scholl each step in the process to create Sombra from hand picking and slowly baking the agave, to fermentation and the final step in production process, the distillation is completed with perfect finesse.

This results in an end product that leads in with aromas of sweet baked agave. Past these magnificent aromas is a mezcal that impresses with that first sip, when it greats your palate with a smoky introduction. These smoky characters continue to shine, without ever overshadowing luxurious notes of vanilla, fresh basil, and hints of black pepper.

With each sip of Sombra you can’t help but feel it’s a spirit that’s as close to untouched as you can get from an agave field.

Sombra’s an exquisite example of a mescal that plays amazingly with other spirits in cocktails.

That Smokin French Vixen
¾ Cointreau Noir
1 ¾ Partida Reposado
¾ Sombra Mezcal
1 oz Espresso Syrup
1 Dash Mole Bitters

That Smokin French Vixen. A Combination of Cointreau Noir, Partida Reposado, Sombra Mezcal and Espresso Syrup.

The Two Minute Standoff

Muddled Lime rind
2 Barspoons Sugar
3/4 Sombra Mezcal
1 3/4 oz Mejor Blanco
Top with Mexican Grapefruit Soda

The Two Minute Standoff. A combination of Sombra Mezcal, Mejor Tequila, Muddled Lime Rind, and sugar. Top with Jarritos Grapefruit Soda

Curious Little Amelie
2 oz Grapefruit Infused Sombra Mezcal
¾ Chambord
Barspoon Lillet Blanc
2 Barspoons Agave Nectar
1 Dash Grapefruit Bitters
Shake
Serve up
Serve with Grapefruit Zest

Curious Little Amelie. A combination of Grapefruit Infused Sombra Mezcal, Chambord, Lillet Blanc, and Agave Nectar.

Krypton's Red Sun. A combination of North Shore Aquavit,Cynar, Aperol, Black Pepper Syrup and Grapefruit Bitters.

We recently came across North Distillery’s Aquavit offering and decided to take a look at it along with a few sips. Aquavit generally has originated from Norway, Sweden and Denmark with its origins being traced all the way back the mid 1500’s. During this time it was looked initially as something to be used to cure ailments. Even the name itself, Aquavit originates from the Latin aqua vitae or “water of life”.
Over the next few centuries it transitioned from being used for medicinal purposes to becoming a favorite spirit for food pairings such as smoked fish, and meats and being enjoyed in times of celebration. The Scandinavian tradition of toasting otherwise known as skoal and welcoming guests to dinner has close ties to Aquavit .

One performs the tradition of skoal, with a shot of aquavit by looking the person you’re toasting in the eye and saying the word “skoal”. You then bow your head, and down the shot of aquavit. Before placing the empty glass down on the table, you look the person in the eye one final time. This allows one to pay respect to the person you’re toasting. After a few skoal’s, the night is bound to get interesting.

Aquavit, the spirit itself is made by macerating caraway, cardamom, fennel, dill and other herbs and botanicals in a neutral spirit, usually potato or grain based and then aging the spirit in oak barrels.

Out of Chicago, a distillery by the name of North Shore started bottling and distributing one of the first American examples of Aquavit.

To create their aquavit, North Shore Distillery starts with a neutral grain spirit and macerates it with botanicals such as caraway, cumin, coriander, cardamom, cinnamon, cubeb berry, orris root and anise seed. Once this maceration process has been completed, the spirit is then aged for approximately six months in oak barrels.

North Shore’s Aquavit offering starts off with very straightforward notes of caraway, that slowly lead into the presence of lemon, and complete with a finish brimming with coriander and nuances of black pepper.

After tasting this Aquavit offering I can definitely see the appeal and appreciate using this spirit for a toast.

That being said, it seems like it would work wonders in cocktails.

The Skoal Way of Life
1 ¾ oz North Shore Aquavit
¾ oz Solerno Blood Orange Liqueur
¾ oz Cinnamon Syrup
½ Lemon Juice
Top with Ginger Beer

The Skoal Way of Life. North Shore Aquavit, Solerno Blood Orange Liqueur, Cinnamon Syrup. Topped with Ginger Beer.

Krypton’s Red Sun
1 ¾ oz Aquavit
¾ Cynar
1 oz Aperol
½ oz Lemon
¾ oz Black Pepper Demera Syrup
2 Dashes Grapefruit Bitters

If I could use two words to describe Lagavulin 16 it would be nice and peaty. While I appreciate all spirits and are often drawn more to whiskies as a frequent favorite, I’m not always in love with every whisky. I’ve come across some that are too harsh and too peaty, some that lack character and flavor, and then some that are just right. This last statement describes Lagavulin 16 as best as one could hope to.

Originating in the southern area of the Islay region of Scotland it embodies the peat and smoky flavors this area is most well known for, without overdoing it.

As you take that first taste of Lagavulin 16 you hesitate to not smile. You’re first hit with a bit of sweetness, then the spirit truly gets your attention. The peat begins to come out and play with your palate.

Once those initial notes of peat mellow out, you’re introduced to characters of caramel, touches of refreshing mint, the underlying flavors of orange marmalade, and everyone’s favorite white meat, bacon. Yes folks, you heard me right. I did say I picked up bacon while tasting Lagavulin 16. While this is most likely related to the process of using heated peat during the drying process of the barley which imparts the smoky flavor in the Lagavulin. This peaty flavor reminds one of the pleasantness of bacon during Sunday morning breakfast.

At the end of the flavor filled journey that is Lagaluvin, the spirit ends with a finish filled with candied ginger.

Final Score: 9/10

With such an interesting array of flavors making up the body of Lagavulin 16, we decided to see how it would work in some new cocktail recipes.

A Short Commute
1 ¾ Kahlua Coffee Cream
Barspoon Sailor Jerry’s Spiced Rum
¾ oz Lagulivin 16 Scotch
2 dash Peychaud
Serve in Coupe
Spray Coupe with Absinthe
Garnish with Orange Zest

A Short Commute. A combination of Kahlua Coffee Cream, Sailor Jerry's Spiced Rum, Lagulivin 16 and Absinthe.

Scottish Mezcal

3/4 oz Lagulvin 16 Whisky
1oz Pom Juice
1 oz Lillet Blanc
2 dash whiskey barrel
1/2 oz Lemon Juice
3/4 oz Simple Syrup

Shake with Ice
Serve Up

Garnish with Lemon Twist

This past December, I came across Hiram Walker’s Pumpkin Liqueur. A product line produced by Pernod Ricard, Hiram Walker’s liqueur also include other flavors such triplesec , anisette, and creme liqueurs such as creme de cacao and creme de menthe. The pumpkin liqueur is part of a limited holiday line that also includes a ginger bread offering, that I wrote about here.

Hiram Walker Pumpkin Liqueur, with its mild notes of pumpkin spice, and cinammon conjure the feeling and flavors of fall. As with most of the Hiram Walker Product Line, the pumpkin liqueur retails for less than $10.

With the season of fall in mind, I decided to see how it would work in some new recipes.

All Hallow’s Eve

¾ oz Hiram Walker Pumpkin Liqueur
2 oz Rittenhouse 100 Rye
2 Dash Peychaud Bitters
2 Barspoons Grade B Maple Syrup
Stir with Ice
Serve in Old Fashioned Glass

All Hallow's Eve. A combination of Hiram Walker Pumpkin Liqueur, Rittenhouse Rye, Peychaud Bitters, and Maple Syrup.

Jack be Nimble

3/4 oz Hiram Walker Pumpkin Liqueur
1 1/2 oz Laird’s Applejack
1 oz Unaged Rhum J.M. Rhum Agricole
2 Dashes Peychaud Bitters
3/4 oz Demera Syrup

Jack be Nimble. A combination of Hiram Walker Pumpkin Liqueur, Rhum J.M. Agricole, Lairds Applejack, and Peychaud Bitters.