Quantcast
 

ADVERTISEMENT

 
Archives for Liquor»

ADVERTISEMENT
Like What You're Reading?
Sign up for Parched No More's Weekly Newsletter


ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT

Dubonnet Rouge

by Joe Shotkus April 22nd, 2014| Liquor
red swirl

I had fun the other week reviewing a vermouth, so today I am looking at one of my favorite fortified drinks, Dubonnet Rouge. Dubonnet is drunk like vermouth, an aromatized fortified wine, but contains quinine and herbs, making it quinquina. Similarly to vermouth, fermentation is cut off early by the addition of brandy, its fortifying spirit. Much like the gin and tonic, Dubonnet was reportedly given to soldiers entering Africa to fight off malaria due to its addition of quinine, a known fighter of the disease. I'm still not sure how effective of a method that is for soldiers,

Read More

Remy Martin VSOP

by Joe Shotkus April 15th, 2014| Liquor
remyBrandy in America has so many odd associations. Cognac has typically been associated with the upper class, and I guess who can blame it. For a brandy to be considered cognac it has to abide by an incredibly stringent set of laws, be aged in wood I can imagine only exists in smaller quantity than the unicorn and must be distilled in copper alembics, whose dimensions are also strictly controlled by the French government. Cognac is then blended, aged some more, and then sold.

So here's the thing. When you look at a bottle of Remy Martin or Hennessy, realize
Read More

R.L. Seale’s 10 Year Old Rum

by Joe Shotkus April 8th, 2014| Liquor
barbados betty wolverton-georgeR.L. Seale's rum is malty. It's a big, dark aged rum weighing in at 86 proof. I love dark rum, especially when you can taste the sugar that it was distilled from. It's like having an understanding of the region from which it is derived. So few alcohols give you as true a taste of the region as rum. Pisco brandy might be only second to this understanding of a region by its distillate. R.L. Seale's 10 Year Old boasts heavy caramel, coconut and vanilla bean flavors with some of the wood from the barrel, but mostly the flavors
Read More

Carpano Antica Vermouth

by Joe Shotkus April 1st, 2014| Liquor
antica_unboxWhile Vermouth is not technically a spirit, legally or otherwise, it isn't really wine either. It has no qualities of a wine and for all intents and purposes, it has been tampered with. The process is simple: Take a red or white wine, infuse it with herbs and other botanical ingredients, sweeten it with sugar, and sack the wine. Sacking the wine is the process of adding  alcohol to wine during the fermentation process to kill the yeast, stopping the fermentation and allowing unfermented sugars to stay in the wine, making a stronger wine with a controllable sweetness. Unlike
Read More

Don Cesar Pisco Puro Review

by Joe Shotkus March 25th, 2014| Liquor
AD_DonCesarPiscoPuroLet me start by saying this. I love pisco. It's not as commonplace as it should be in America. It's sweet, though sometimes dry, but always bold and delicious. It always mixes well in cocktails, and any person who likes Pisco whom I've ever met I've enjoyed greatly. Perhaps it just makes you a happier person.

Pisco comes from either Peru or Chile. I have Chilean friends who hate that I always carry Peruvian Pisco as it's typically easier to get here than the Chilean stuff. Regardless, my understanding is this: Never tell a Peruvian that pisco is made in
Read More

Luxardo Fernet Amaro

by Joe Shotkus March 18th, 2014| Liquor
fernetLast week I did a cocktail featuring a unique alcohol called Fernet Branca. Many companies have attempted to make similar products as Fernet; of those, Luxardo has made a Fernet Amaro, matched in color and scent to the original. There is something different, something missing. Fernet is its own flavor, a melange of odd medicinal botanical ingredients and the right dash of menthol to subdue its bizarre liquor heat. When people come up to me at the bar and ask me what shot they should do next, if I know them at all to be explorers of
Read More

Greenbar Distillery Grand Poppy

by Joe Shotkus March 11th, 2014| Liquor
Green Bar Collective - Tru OrganicCelebrating a region through its cuisine is one of the best ways to get to know a location, and luckily with craft distillation some of the ingredients that define a region's landscape can be tasted from afar. Grand Poppy from Greenbar Distillery tastes of California.

Taking after the European tradition of aperitif, Grand Poppy boasts a low 20% alcohol while sacrificing nothing in terms of flavor. The ingredients listed include the California grand poppy, burdock, California bay leaf, bearberry, dandelion, citrus and peppercorn. A lot of the ingredients are items you might find on a hike, seemingly the inspiration for
Read More

1800 Tequila, Silver and Reposado

by Jason Lightner March 4th, 2014| Liquor
to mexicoTequila has become somewhat of a favorite of mine this winter. Its crisp, refreshing texture, and the incredible versatility of this spirit have made it an absolute joy in which to partake and, while I've certainly sampled my fair share of the agave wonder, I can't believe I'd never written about two of my favorite tequilas — 1800 Silver and 1800 Reposado. Owned by the same company as the Jose Cuervo brand (I know, I know), 1800 is an affordable take on the purist spirit of 100% blue agave distilled tequila, and is named after the year
Read More

Rubinoff Vodka

by Jason Lightner February 25th, 2014| Liquor
OLYMPUS DIGITAL CAMERAAnd so it goes. There's the good company you drink the good stuff with, and there's the bad company you drink the bad stuff with. Oftentimes the only consequence of either is a headache and a slight aversion to light, especially during one's first few waking hours. Hopefully, my fair reader, you're imbibing the good stuff more often than not, but lest you run astray, I am here to keep you on the straight and narrow.

As a simple, neutral grain spirit, vodka has the distinct honor of being the one spirit that every two-bit distiller in the world
Read More

Jameson Irish Whiskey and the Pickleback

by Jason Lightner February 18th, 2014| Liquor
jameson_hdIt took me a while to get on the same level as Jameson Irish Whiskey. The popular spirit has gained incredible notoriety over the years as an incredible sipping beverage, as well as a versatile mixer and go-to for party-time shots. Over three years ago, I recounted my first experience with Jameson, and also my first experience with whiskey in general. Today, I'd like to invite you to experience the maturation of my relationship with Irish whiskey. It's a bit different, but I think you'll enjoy it.

Jameson is famous for its bold flavor and incredible punch. When
Read More

Jim Beam Honey

by Jason Lightner February 11th, 2014| Liquor
OLYMPUS DIGITAL CAMERASince we're on a wintery whiskey kick, let's take a look at another one from Jim Beam. This whiskey's a bit different, mind you, so those without a sweet tooth might want to sit this one out. We're talking, of course, about Jim Beam Honey, an infusion of real honey and liqueur with the standard Jim Beam Kentucky straight bourbon whiskey.

Jim Beam Honey comes in the typical Jim Beam bottle, with the unique label artwork of a honeycomb pattern. It's a tasteful and artistic label which celebrates the main addition and brings focus to the important part
Read More

Early Times Blind Archer

by Jason Lightner February 4th, 2014| Liquor
glass of applesAnd on the tail of one flavored whiskey comes yet another. Well, at least it's flavored, and it has whiskey in it; I'd honestly call what we're about to dive into more of a liqueur than a spirit. But what's in a name, really? It was two degrees below zero this week and that calls for something boozy!

There's always been something about the Early Times brand of whiskies that I've been averse to. Perhaps it's the fact that the only product by this distiller I can get my hands on in this great state of Pennsylvania is a 1.75 mL
Read More
Page 1 of 1712345...10...Last »