Ooof, this small batch whiskey tastes like fire and barrel. Best to ask for rocks if someone offers it to you. This young distillery needs more time to perfect its craft. (Not good.) Read more about this spirit at https://www.leopoldbros.com/whiskey
Sour beer, white lightning from South America, smoked rum, and liqueur made from the sap of a tree in Greece—those were featured in my first installment of “Unusual Drinks.”
But there is more weirdness to come. Oh so much.
Let us begin with another offering from our friends at Stolen Spirits. They purchased 11-year old American whiskey, and added a smoky flavor by pitching charred, chopped barrel staves into it. (It’s a bit like the technique some vintners use to add flavor to their white wines.) The result is a 92 proof brown booze loaded with vanilla and baking spice flavors. Yum.
Wait, you might object, that’s not all that unusual. Well, how about this: barrel-aged gin? Historically, this white spirit has sluiced straight from the still to the bottle. No more. Folks are aging it. Beefeater, producer of the venerable London dry gin, has introduced a few new products in recent years, including Burrough’s Reserve. This 86-proof gin spends time —how much is not clear— in small oak casks that formerly held red and white Bordeaux wines. This imparts a straw color to the spirit and produces a gin that is softer, less piney, and more herbal. Does it work in a martini? Beats me—I sip it neat.
When a small bottle of Underberg digestif (88 proof) landed on my desk, I was unnerved. It looked like a tincture from the late 19th century—an eye-dropper type bottle wrapped in brownish newspaper, with a label boasting herbs from 43 nations. I nearly looked to see if the label claimed it cured dropsy, pleurisy, and priapism. Nope, but it does exclaim: “TO FEEL BRIGHT AND ALERT.” Five minutes after my first tiny sip of this German medicine the bizarre, intense, bitter flavor afflicted my tongue. It was as if I had licked wood that had been stewed in mint, anise, licorice, clove, and who knows what else.
After Underberg, I thought I was well girded to taste “death schnapps.” I was wrong. Brennivin is an evil booze. It is only 75 proof but unswallowable — it bombs the mouth with caraway and cumin aromas, and sent me to the sink.
Last, but assuredly not least in the unusual drinks queue this time is…. Beet spirit. Yes, a craft distillery in Pennsylvania has made a 90-proof clear spirit from red beets. I take my hat off to the producer, Boardroom Spirits, this liquor is astonishingly smooth. If you like borscht, well, this is the hooch for you. It oozes beet aroma and flavor. Which is very unusual.
Everyone who knows me knows I love whiskey. Bourbon, Irish, Scotch, Rye…. It also is welcome to me.
This summer, I enjoyed a great deal of Kentucky classic’s, especially Knob Creek and Harper’s. A liquor store near my office is selling fifths for $25, so can you blame me?
I also enjoyed an odd duck of a bourbon: Sonoma County Distilling Co.’s West of Kentucky Bourbon Whisky No. 1. To the corn and rye mash the distiller added cherrywood smoked malted barley. And it shows — there is a faint cherry aroma to this oily, slightly herbal whisky. They bottled this in August 2016, and made only 300 cases, so if you want to try it, best hurry up and source a bottle.
But it now is August, and the temperature and humidity often is above 90. My Ohio blood is too thick for this weather, and my thirst turns to lighter fare. I won’t say no to a hop-bomb IPA, or a whiskey, for that matter. What really appeals, however, are drinks that are cold and crisp.
A bottle of Proud Pour Sauvignon Blanc ($18) showed up at my door a few months ago, and it well fit the bill. It noses of grapefruit and paired well with salads and roast vegetables. All the more satisfying is that buying a bottle helps fund the growth of more oysters, with which this wine pairs well.
I accidentally made the acquaintance of Zardetto Z Brut recently, which was happy luck. This bargain ($13) prosecco really hit the spot as I sweltered over a grill loaded with dogs and burgers.
I have enjoyed many rosé wines this summer. A decade ago you’d be lucky to find a couple in your local wine shop. Now supermarkets may stock offer a half-dozen or more brands, most of which are priced between $8 and $15. Brands I have tried (and whose names I recall) include Gerard Bertrand, Famille Perrin Reserve, and La Vieille Ferme. In my experience, it is hard to go wrong with rosé — I do not recall once buying a bottle and thinking, “Ugh, this is a disappointment.” (That has happened with plenty of red wines.)
No recitation of hot weather drinks recommendation would be complete without the gin and tonic. A Bombay or Tanqueray and tonic with a slice of lime is a wonderous thing. Those who want to spice up the old G&T have a wealth of options, what with the flood of new gins and the arrival of some really remarkable tonics (e.g., Fever-Tree).
Yes, summer is here, and the heat is on. But who needs water with so many other delicious, refreshing choices?
Kevin R. Kosar is a senior fellow at R Street Institute and heads its alcohol policy reform program. He is the author of Moonshine: A Global History (2017) and Whiskey: A Global History (2010). This column previously appeared on the American Spectator.
I am a seasonal drinker. What tastes best to me in the summer swelter is not what I hoist in the chillier months. Since the cold began its bite some weeks back, I have not had a single gin drink, for example, despite it being a spirit I adore.
Mostly, my glass of late has been filled with whiskeys. Bourbon tastes especially delicious during the dark months. I picked up a handsome package of Calumet Farm Kentucky Bourbon Whiskey (86 proof), which came with two nice glasses. It proved a bit of a disappointment—the flavor was thin and not very nuanced. Who exactly makes this Bourbon is far from clear—the rear label lists “Western Spirits” and “Three Springs Bottling Company.” Google those and you don’t get much. There is no Western Spirits distillery, so maybe this bourbon was bought from Heaven Hill. (Rating: Not good)
I got much more satisfaction from Clyde May Straight Bourbon Whiskey (92 proof). May, as many of you likely know, was a famed Alabama moonshiner who operated between the 1950s and 1980s. His son Kenny took the business legal, but not before running into some troubles with the law himself. Clyde May bourbon is made by Conecuh Ridge Distillery, and is aged in heavily charred barrels. It offers an intense apricot and nutmeg notes, and costs about $40 a bottle. (Rating: Very good)
A friend brought me a bottle of Old Tub sour mash, which one has a hard time finding beyond the grounds of the Jim Beam Distillery. This bottled in Bond whiskey is good stuff—a 100 proof, 4-year old spirit that tastes of corn, vanilla, barrel char, and apple. (Rating: Very good) Why is it called “Old tub”? Bourbon historian Chuck Cowdery explains:
“In 1892, Jacob’s grandson, David M. Beam, transferred the family distillery to his sons James and Park, and his son-in-law Albert Hart. They called their company Beam & Hart but gave their distillery the name of their best-selling brand, Old Tub Bourbon. As whiskey marketers are wont to do, these newly large scale commercial distillers tried to cast themselves as old-timey. Jack Beam, an uncle to Jim, Park, and Al, called his brand (and distillery) ‘Early Times’ and used terms like ‘hand made’ and ‘old fire copper’ to suggest timeless craftsmanship. His nephews’ ‘Old Tub’ was a reference to the wooden tubs in which mash was cooked, laboriously stirred by hand. Historic Old Tub labels show the mash being stirred by a dark-skinned worker, possibly a slave. The modern version just shows the tub.”
Last year, I crowed over Angel’s Envy in the Spectator. Here I will do it again. This year they released a cask strength (124.6 proof) version of their port-barrel aged bourbon. Only 8,000 bottles came to market. It is an immense drink—on must add drop after drop of water to it to find the soft spot where the flavors release. The size of this whiskey is the product of the considerable work used to produce it. Carin Moonin explains that Angel’s Envy is “made from a mash of 72 percent corn, 18 percent rye, and 10 percent malted barley. Once the bourbon has aged a minimum of four years (and up to six years) in white American Oak, it’s finished for up to six months in 60-gallon casks that were formerly used to mature port.” (Rating: Very good) Angel’s Envy cask strength runs about $180 a bottle. Somewhere above Lincoln Henderson, the late distiller who invented this whiskey, is smiling.
There is something very satisfying about having a go-to drink. After a long day of work and kid care, a glass of whiskey is very welcome. The Kosar house bourbons include Four Roses Small Batch, Buffalo Trace, Weller 12-year (and Special Reserve), and Woodford Reserve. Big bottles of Bulleit and Old Forester can be had for a song, and are oh-so worth it. My preferred Tennessee firewater is George Dickel — the 8-year, usually, and the 12-year if I feel like I’ve earned it.
Some days, however, I want something different, something that will throw a screwball at my palate and brain. So I roam, and crack open things that make my brain think “Whaaaat?” look or give me an unsettled, nervous feeling.
Starting this bibacious journey, I aim for something light — Gose (pronounced Goes-uh). This German-style of beer features can be hard to find in the U.S.A. It’s a strange brew, that is made with a lot of wheat and is both salty and tart. (Most beers tend toward the bitter side of the flavor spectrum, with America’s mega-IPA’s being the bitterest of them all.) Fortunately, Grand Teton Brewing of Idaho produces a delicious Gose. It is spiced with coriander, which tops off the riot of flavors.
Moving right along to the potent stuff, Pisco began pouring into America in the past decade. It is the South American cross between brandy and grappa. Like brandy, Pisco is wine distilled into spirit; like grappa, Pisco usually is not aged. Pisco Porton is very fine brand, that offers up slightly sweet and herbal heat. La Caravedo is another Pisco worth a look — it is lighter, dryer, and gentler than Porton.
Wandering further into white spirits, we come to Fos, a Greek liqueur made from the mastiha tree sap. This is one of the stranger drinks I have ever tasted, and I say that as a compliment. The nose is surreal — it smells like bark, and in the mouth the hooch has a light sweetness that is utterly dissonant from the aroma. A sip of Fos takes your taste into a whole new realm of possibility.
Closing out this trip into unusual drinks, we go dark. Flavored rums are plentiful these days, and Stolen Smoked Rum is a recent and wild addition to the bunch. Rum from the Caribbean (Trinidad?) is aged in whiskey casks, then injected with coffee, vanilla, and Moroccan fenugreek (a clover-like herb found in the Mediterranean, Middle East, and Indian subcontinent. That fenugreek is used to increase maternal milk supply and constipation is a confounding discovery). This liquor floods the mouth and head with intense flavors, the Arabica coffee notes being the most intense. Mixed with lime and ginger beer, it makes a robust Dark and Stormy.
Variety is the spice of life, and thanks to globalism and the dynamism of capitalism tipplers have more drinks to explore than ever.
(This post first appeared on the American Spectator.)