You likely will notice the bottle to the left is nearly gone. It isn’t because we accidentally spilled it. Nor is evaporation to blame. The truth of the matter is, we liked this intense, bitter, herbal liqueur. We really, really
Not too many years ago, the price of fine tequila began skyrocketing. In part, increased demand was to blame. Oh, but we also were told that there was an agave shortage. Yikes—might we run out of tequila Today, one can
Kobrand brings this mixture of coffee, vodka, creme, and vanilla to the United States. It arrived perhaps five years ago, and we are a bit surprised to see it hanging on. We simply cannot recall the last time we saw
For sure, “true” slivovitz—if one insists on referring to such a thing—comes off the still. The hooch, a brandy strictly speaking, is made through the fermentation and distillation of plums. If additional sugar and spices are added, the liquor becomes
In late 2011, we briefly tweeted of the excellence of this liqueur. Well, now, Jason Wilson of the Washington Post has seen the future and the future holds…. the King’s Ginger. Read more at http://www.washingtonpost.com/lifestyle/food/today-st-germain-tomorrow-ginger-liqueur/2013/01/14/719e403a-5aa0-11e2-88d0-c4cf65c3ad15_story.html In the United States, the
It is quite good! See http://thekingsginger.com/.