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eas

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Everything posted by eas

  1. The branding and formulation change was done in tandem with a partnership with Diageo USA. Indeed the new product, designed for the US market, is sweeter and less bitter than Unicum. Given the longstanding popularity of Unicum in the home market, I'd be very surprised if the home market "Unicum" product has changed formulation for risk of losing a loyal market.
  2. I depleted a bottle mixing with Batavia Arrack, fresh lime juice and soda.
  3. S- do you have a name for it? :-> We actually just changed the recipes on the bottle and Bali Passion is gone. IRRC it now has the Bombay Govt Punch.
  4. You'll likely see more Rhubarb options later this year. If exploring Rhum Agricole, one not to miss is the Neisson Eleve Sous Bois. It's one of my favorite spirits across categories.
  5. Even as importer of the Nux Alpina with ready access to green walnuts, I'm all the more green from not making my own batch these past four years (perhaps knowing well the fate of my nuts in that green line at customs?). As noted above, the style of the Nux and indeed the region's walnut liqueur is more weighted towards the spices and botanicals, and this you'll find as well extending into certain parts of northern Italy. As its served digestif or with espresso, its perhaps unsurprising it has more in common with Amari/Bitter. Other walnut liqueurs we explored went even further down this pat
  6. great topic, here are some top of mind: - "hey, wine is for that pasta-salad crowd" - wow, took me back to the '80s in a flash - "no, we don't have any Rye" from three J.Beard nominated venues, no excuse (and given the drinks served, food in beard) - "you really want gin in that?" - "are you really from Cleveland?" and a well bruised Browns fan too, I'm long used to it - "well, no one cares about vermouth" uh-huh - "you really wish we had corn-nuts, dontcha?" mean cruel tease
  7. eas

    Vermouth

    I take the wino route of using Argon gas - in fact I bought my last bottle at Austin Wine Merchant ("Private Preserve"). I think the 375s of the Dolin line are in TX now...
  8. The "Jamaica Rum Daquiri" calls for Jamaica Rum, the standard "Daquiri" is a different drink, typically calling for a lighter rum. It is indeed a great formula to open up a rum's characteristics, as was pointed, 'the Daquiri doesn't lie".
  9. While the Inner Circle Green was suggested as a substitute in the absence of pot-still Jamaica Rum, it wasn't and isn't traditional Jamaica Rum. The IC has its own merits, story and virtues apart from its role as a substitute. If you nose and taste the Smith & Cross side-by-side with either IC Green (114) or IC Black (151), you'll likely find the S&C far more aromatic and flavor intensive. It's not something so unique to S&C - this is typical of the grade of pure pot-still Jamaica Rum at 114 proof. I'd suggest tasting and mixing side by side with Plantation Jamaica 1998, Appleto
  10. Here I'll write in response with the upfront disclosure as the US importer and representative for Smith & Cross. The general goal was to revive the style of Jamaica Rum prevalent into the early 20th century, which is measurably different than what is on offer today. Most all Jamaica rum now uses pot-still distillate as a top note to column still product, and is very much focused on delivering an easy drinking, delicious sippable experience, with the oak/vanillas and sugary flavors we love and see across the spectrum of better product today. Jamaica Rum historically was once considera
  11. eas

    Rum Tasting

    If we're talking sipping rums, or almost sipping, I'm still smitten by the Neisson Eleve Sous Bois.
  12. eas

    Cynar

    Bill - yes. The Negroni is a wonderful aperitif, especially with the amaro as a component. Leads well into all good things savory.
  13. eas

    Cynar

    Our house Negroni is from what Toby placed on the menu at Bradstreet in Mpls, with equal parts Campari and Cynar. It works so well that, unless I have my wife's other favorite amaro in its place, it gets booted back. Thank you Cynar, Toby, and a wife that cares!
  14. eas

    Gin proof

    Both the US and EU have legal minimums for certain spirits. IIRC the minimum ABV for gin in the US is 40%, whereas in EU it is 37.5%.
  15. Highlights: - Seeing so many friends in one place, totally overwhelming - Doing the vermouth/aperitif seminar with Paul and Neyah and the great folks in the audience that shared perspective/guidance - For our spirited dinner, the team at Wolfe's in the Warehouse and Somer Perez, that for lack of Agricole for a Ti Punch let us do a wine course, and for shortage of fresh blanc vermouth for a Savoie Fraise gave us a great Sauternes (omg). - The bloggeroutspost next to bar tonic for too many reasons - The Bartender's Breakfast was fabulous - not too crowded relative to others of the week, and
  16. Maybe buy your friend a hand juicer, a fine gin, and give some instructions. If he's got the pleasure of a summer house then all the more reason to enjoy fresh juice and this season's berries. If your friend lacks the skill, patience or interest, have him invite you out for the weekend, and/or send him off with some cold beer. There's just no substitute for fresh juice.
  17. It should be with the TX Class A level distributor by late May / early June. PM me for details.
  18. My eyes rolled on the name too, but such are not uncommon at the island resorts - a nod to the contemporary - but the end result earned it's perch.
  19. Sometime in late '07 or early '08 MB changed US importers from Heaven Hill/Bardstown KY to Imperial Brands (think Sobieski Vodka) with the sale/restructuring of Belvedere S.A. In addition to labeling changes they or MB also reduced the ABV on a number of products (e.g., their apricot Liqueur "Apry" went from 30% to 20.5%). The Cacao and Menthe are still fine and useful products. With the importer change there were likely distributor changes, and given the exceptional effort and resources poured into Sobieski, perhaps for a while a secondary priority. Nonetheless Imperial has made quite an
  20. eas

    "Caloric"?

    So I'll quote my colleague on the punsch project, and he's had a long day so this may bear further explanation, but here goes: "Well the name Caloric was first used by Company Cederlund in the 1860. The name came from a machine “ the Caloric engine” that the inventor John Ericsson created around the 1860. It was a common thing to do take machines, buildings or events and turn them into brand names."
  21. eas

    Convivio

    I had a fabulous lunch there in January - no complaints from me!
  22. Perhaps the US/domestic producers used full bodied and flavorful wines, but not so with the leading French vermouth producers. Their reliance on Ugni Blanc and Colombard date back to the phylloxera outbreak in the late 19th century. For both the dry and blanc styles, a light, neutral wine base was and is necessary to highlight the herbal, spice and fruit notes. For those producing a Marseilles style, cask selection and aging time/process also weighed in.
  23. eas

    Vermouth

    The clear Blanc (aka bianco) style of vermouth originated in Chambéry in the 19th century and was a hallmark product of most all of the producers (Comoz, Dolin, Boissiere, Richard, etc.,.). The clarity was then a marvel, though today no mystery to most any white wine producer. Many of these same producers made in tandem a dry variation, no less pale, that became especially popular in the 1920's and 1930's was soon replicated elsewhere. Martini adopted both clear styles, and today their Blanc (they call Bianco) is the world best selling of any vermouth. Most Blanc/Bianco and Rouge/Rosso of t
  24. No question it's sweeter. I ran the brix on most all dry vermouth a few months ago (and can post results once I pull the file), and while the old US Noilly and other dry vermouths hold an almost uniform 3% sugar, the traditional Marseilles (aka new) is 4%, a 1/3 more, but still not as sweet as the Blanc and Rosso styles. Something lost in the discussion, and unfortunately in the promotion to date of this NP, is it's heritage as the Marseilles style of vermouth. This style was noted by it's presence of color (paille or doré - straw or gold), the wood from aging, and it's Madeira finish. Popu
  25. Here's a sharp and articulate person pointedly addressing some pressing matters. If she appreciates fine cocktails, we've got all the more to talk about, and welcome.
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