Añejo Tequila Tasting
Posted on July 3, 2009 by Derrick Schommer
Filed Under Agave, Anejo, Common Man Cocktails, Dos Lunas, Tequila, Top Shelf, Tres Generaciones, review, video show | 2 Comments
We’re topping of this week with a little tasting before the 4th of July. Just incase you’re going to be out and about drinking Añejo tequila, here is a few brands you can consider tasting. We’re looking at Tres Generaciones, Riazul, Dos Lunas, Cielo and Partida Tequila.
Hopefully, you’ll get a chance to try an Añejo tequila sometime soon!
Check us out at Everydaydrinkers.tv to see the episode and leave some comments!
Michael Collins Single Malt Irish Whiskey Review
Posted on July 3, 2009 by Derrick Schommer
Filed Under Whiskey, review | Leave a Comment
I’ve had a chance to review Michael Collins Irish Whiskey Blend, but now it’s time to hit the single malt and see how she handles the palate. The single malt has a beautiful coloring, one could call it amber; I’m seduced by its rich dark gold coloring. I’m going to sip it both neat and with ice to see if I can find all the subtle differences in taste and scent.
First, in a glass at room temperature I’m finding it has immediate vanilla scents with a light sweet oak. There is no smokiness to this Irish Whiskey, it’s all about the vanilla mingled with a bit of caramel and nuts. On ice, I get more creamy vanilla bean ice cream profiles with ripples of chocolate with much less oak. Both are sexy in their own ways but will ice drown its truth and flavors when sipped?
Sipping it neat gives me a silky front-end vanilla attack with a strong wood mid-palate transition that reminds me of a cardboard scent or perhaps that of damp wood. There are some nutty aspects but the mid-palate is very dynamic and interesting leaving me wishing I could talk it out with some other whiskey drinkers to see what they’re tasting.
In some ways, it’s too complex for a single palate to pull all the flavors and a group of folks could sit down and call out flavors their receiving and help everyone experience its full depths. The finish is a great creamy oak flavor with a long drawn out aftertaste that brings hints of vanilla for what could be ten minutes after the sip. I get a slight tingling on the tip of the tongue along with the edges of the palate as the spirit fades from my mouth.
Sipping Michael Collins Single Malt on ice is a different experience. Both neat and on ice will give you a dry-style finish, which is a bit unique and both have a black pepper spice to them but the silky textures of the iced whiskey is non-existent so, if you want the mouth-feel of a mature Irish whiskey, you’ll want to drink this Michael Collins Single Malt neat. The ice also dulls any up-front flavors and leave us with a damp wood mid-palate transition with a few nutty notes.
Overall, I think Michael Collins Single Malt is best served straight without ice. You lose too much of its complexity when chilling the liquids and all that we’re left with are the most obvious vanilla and oak flavorings. It seems almost insulting to chill it, but some folks love it best on ice so what can we do? You can find Michael Collins Single Malt ranging between the price of USD $40 to USD $50.
Everyday Drinkers Podcast Special: Brave Spirits Interview
Posted on July 3, 2009 by Derrick Schommer
Filed Under Alcohol, Gin, Interview, Podcast, Rum, Whiskey | 1 Comment
Brave Spirits is a US based producer of Gin, Whiskey, Rum and Vodka. This Pennsylvania start up donates $2.00 on every sale to the men and women of uniform from policy, firefighter to military. You can visit their homepage at bravespirits.com, friend them on twitter @bravespirits and/or fan them on FaceBook.
Hope you enjoy the interview with Brave Spirits!
Firecracker Cocktail: 4th of July Cocktail Recipes
Posted on July 2, 2009 by Derrick Schommer
Filed Under Alcohol, Cocktails, Common Man Cocktails, Recipes, Rum, Vodka, sloe gin, video show | 2 Comments
Yet another 4th of July cocktail, the firecracker cocktail will get your spirits soaring. This cocktail explodes in your mouth with potency. While that’s not always a favorite amongst the casual drinker, there are a good lot of people that like their cocktails with a punch.
This cocktail brings a bit of berries and a lot of explosive firecracker attacks.
Another ultimate 4th of July cocktail recipe!
Check us out at Everydaydrinkers.tv to see the episode and leave some comments!
Dubonnet Rouge Aperitif Wine Review
Posted on July 2, 2009 by Derrick Schommer
Filed Under Alcohol, Aperitif, Cocktails, Red Wine, Wine, review | Leave a Comment
What is an aperitif? It’s a beverage designed to prepare your appetite for a meal. Dubonnet Rouge is such a French wine, often used in mixed drink recipes to add dynamic sweet factors. I’ll be making recipes in the next week or so using Dubonnet Rouge but, as I’ve preached in the past, one must really try all ingredients to understand the final outcome of a cocktail.
The Dubonnet Rouge pours brownish red much like an old red wine. Holding it up to the light in a wine glass and you’ll see the edges are very clear and the color gets richer and darker as you look closer to the center.
The bouquet reminds me of an overripe strawberry wrapped in spicy flavorings that are tough to detect. Rolling the liquids around the glass offers dark plums with a bit of black licorice notes. The taste of Dubonnet Rouge is slightly sweet with a sugary attack which continues to a dark plum mid-palate transition with a bit of heat on the finish and nice strawberry flavorings.
As expected, Dubonnet Rouge wets the appetite for food, especially a savory food. Within a cocktail, I can see this building great dynamics with its sweet up-front sweetness and smooth round flavors.
Stars and Stripes Cocktail [video]: 4th of July
Posted on July 1, 2009 by Derrick Schommer
Filed Under Absinthe, Cocktails, Common Man Cocktails, Recipes, Vodka, video show | Leave a Comment
We’re ringing in the 4th of July wiht a cocktail recipe with creative tastes and flavors. While it might be a challenge to build, most of the ingredients are attainable by mortal man. You’ll find the cocktail has a lot of black fruit tastes with a hint of ginger to complete the experience. The raspberry liqueur really adds a great flavorful experience as well.
Another ultimate 4th of July cocktail recipe!
Check us out at Everydaydrinkers.tv to see the episode and leave some comments!
Bols Genever Amsterdam 1575 Review
Posted on July 1, 2009 by Derrick Schommer
Filed Under Genever, review | Leave a Comment
I’ve been given a great honor, to run through a tasting of Bols Genever. Lucas Bols has brought a historic spirit back to Holland Amsterdam in the name of Bols Genever. Genever or Jenever is the spirit from which gin evolved, the parent of the spirit we’ve all grown to love. Now, it’s time to rebuild the long lost history of Genever.
Much like its child, gin, the genever is as clear as water but radiates much more power in its scent. The nose of genever is herbal yet sweet and earthy. It is as if genever is the essence of a chocolate marriage with juniper. The bouquet is slightly confusing for the typical gin drinker as it brings many of the same impact in juniper berry without the orange peel and pines I’d find in a London Dry or American Dry variant. I want to call it a ‘gin’ but yet I know it stands alone on its own with its maltwine component. I’m almost at a loss for words on its descriptive nose.
The taste is soft and silky, seductive in many ways while remaining round and pure on the palate. My lips tingle quickly as does the tongue but I get very little alcohol burn, only subtle hints. I get a light juniper attack with juniper berry notes all rounded out with a malty mid-palate transition which reminds me of a rich brown ale.
The finish of Bols Genever is that of a dark non-sweet chocolate with very short juniper tastes as the finish fades. On ice, I get a bit more organic flavors and, oddly enough, a more sour taste with green organic herbal chocolates. I’m finding that Bols Genever tastes a bit more subtle and seductive when sipped neat at room temperature but everyones palate is different so I encourage you to try both variations.
The suggested retail price of Bols Genever 750ml bottle is roughly $38. I suggest this to those looking to really bring something new to their bar, expand their tasting palate and to those that are looking for a subtle gin style play without the floral notes offered in some of the French gins. To avid gin drinkers, keep an open mind, as this drink brings many of the genetic roots of a gin with a more ancient style that makes it stand on its own as unique.
Tres Generaciones Reposado Tequila Review
Posted on July 1, 2009 by Derrick Schommer
Filed Under Reposado, Tequila, review | Leave a Comment
I’ve looked at Tres Generaciones Plata and Añejo and left Reposado for last in the list. I’m a fan of the reposado style because it typically fits well between a lighter “mix” Tequila and a sipping aged tequila. However, in my path I’ve seen plenty of great sipping silvers so there is some dispute in that assumption. Nevertheless, it’s time to hit up the reposado for a good tasting!
I’ve tasted Tres Generaciones Reposado both on ice and neat (at room temperature) to get the real truth of the spirit. With most quality tequila’s you’ll notice that an iced tequila and a neat tequila will result in a few different flavors that make both methods stand out, I suggest you always try a tequila both ways to enjoy all its dynamics.
The color of the reposado is classic light gold platting with nice clarity. The nose is a salty agave with a blend of black pepper and oak. A second and third sniff yield ocean salts and a slight alcohol that rises through the nasal passages at lightening speeds. On ice, I get a completely different experience with much more tropical sweet notes with almost a sugar cane aspect to the bouquet. The slight alcohols on the nose disappear when placed on ice which is nice.
The taste of Tres Generaciones Reposado is medium bodied, a bit lighter than I would have expected but has a very beautiful mid-palate caramel which transitions into a light finish that fades off to a sweet nectar. The attack is not very well defined, balanced more towards the mid-palate caramels. There is a good benefit to a lighter attack on the tongue for new tequila drinker because it becomes much more approachable as it leaves off any direct battle on the senses.
On ice the tequila seems to thicken a bit, perhaps its all in the senses as the chilled spirit plays on the tongue. The chilled reposado brings much more caramel on the mid-palate which transitions into the finish nicely. As many reposados would be, Tres Generaciones Reposado is easier to sip on the rocks than neat but it does lose a bit of its dynamic flare and oak appeal.
Overall, Tres Generaciones Reposado brings a good amount of complexity for its $47.99 price tag, although I’ve had a few more costly bottles that have trumped it in taste comparison. Buying this tequila for yourself will bring good experiences and I highly suggest gifting a bottle of Tres Generaciones Reposado to friends when holidays arise because its easily approachable to folks whom you might not be certain of their exact palate while still being regarded as a top tier tequila at a fairly standardized pricing.
You can find tequila’s for less money, no doubt, but many offer a bit more sour and less rounded finish. When comparing cost make sure you compare the clean finish as Tres Generaciones, of all styles, keeps well to a refined mature tasting experience reflected in its price point.
Vieux Carré Absinthe Supérieure Review
Posted on June 30, 2009 by Derrick Schommer
Filed Under Absinthe, review | 2 Comments
Absinthe: the forbidden drink. Nobody has any well documented proof as to why it was so “forbidden” except to trace its origins back to the days before prohibition when we “got dumb” and forgot that science defines logic not suspicion and rumor. There is nothing wrong with Absinthe, which is why it’s now legal in the United States again. Secondly, there is nothing wrong with Vieux Carré Absinthe Supérieure and I’m going to tell you why.
First, as a good green absinthe should, Vieux Carré pours green like a rich dark grass. Based on the histories of the spirit, this product shows true heritage in its color and doesn’t portray cheapness or artificial coloring. Louche the absinthe over a little sugar cube with a nice fine drip and you’ll see it continues to hold its great colors with a slightly foggy yet transparent lime coloring.
Unlike the Lucid Absinthe, which gave off a white milky cloud, Vieux Carré brings a brighter green like an overripe lime peel. Taking nothing away form Lucid, this absinthe just brings its own unique glory to the table. Enough on the color, you get the idea, it’s green.
The nose of Vieux Carré Absinthe is very herbal with beautiful anise, fennel and slight mint notes. The scent alone gives you some earthy tones reminding me of a walk through a leafy garden with light spices healing me as I move. Vieux Carré Absinthe tells a story and you need to stand there and listen. Impressive.
For those that haven’t had absinthe, the most obvious definition for the liquid is “sambuca-like” or “black licorice” with a toned down sweetness. Replace the sugar sweets with herbs and spices and you’ve got “tea meets sambuca” and, if that doesn’t get your senses going, you’re probably not a fan of the fennel/anise flavorings.
Vieux Carré exhibits great cola-flavorings on the mid-palate transition but begins with a numbing herbal build up which will finish with a touch of Eucalyptus meets fennel. I found nice acidic flavorings, which I believe is the wormwood plant talking to me. My tongue has a slightly numbing feeling from tip to the back of the palate which is interesting and unique in this style of spirit. Unlike the fire you may get from a potent vodka or a “rough” rum, this spirit is smooth and numbing.
If you’re looking to expand your palate and explain away the rumors of absinthe, you’ll want to try Vieux Carré Supérieure. You’ll find it on retail stores for an estimated price of USD $60 to USD $67. Don’t be afraid, be an everyday drinker and give it a try tonight!
À l’Olivier Olive Oils Win Gold Metal at Fancy Food Show
Posted on June 30, 2009 by Derrick Schommer
Filed Under Events, Press Release, Recipes | Leave a Comment
We’ve had the opportunity to taste test the Fruit of La Passion in our own homemade cocktail Common Man’s Firey Passion. Now, the Fancy Food Show had their chance to try the olive oils and it seems to have gone well… gold metal well…
À l’Olivier — a line of olive oils and other specialty foods from France —was honored with the gold medal for best product line at last night’s 37th Sofi Awards in New York City at the annual Summer Fancy Food Show organized by the National Specialty Food Association (NASFT). The Sofi Awards recognize outstanding specialty food innovation. The À l’Olivier product line features creative products including Extra Virgin Olive Oil spreads, delicious vegetable and herb infused oils and original fruit vinegars. Their products are all healthy alternatives to other oils and vinegars, and they bring a fresh taste to creative cuisine. “We are so thrilled to accept this award,” said Jerome Blanvillain, producer of À l’Olivier. “Our products can be used in so many unique dishes. They are extremely versatile; the applications of À l’Olivier are limitless.”
À l’Olivier is distributed by DeMedici, a wholly owned specialty food company of the Gellert Global Group, whose primary holding is Atalanta Corporation, America’s leading specialty food import company. Since 1945, Atalanta has been a driving force in food importing and international trading. Atalanta has a presence on three continents and agents in every major commerce center in the world. Atalanta specializes in cheese, meats and grocery products. Their cheese line consists of over 1,200 imports ranging from delicate, fresh tomas to rugged Alpine mountain wheels. As accompaniments, Atalanta offers a variety of gourmet delights including charcuterie style deli meats, spicy mostardas, wine jellies, fruit spreads, anchovies, artichokes, baby onions, olives, olive oils, balsamic vinegars, mushrooms, pasta sauces, water crackers, honeys, cookies, chocolates, and more.
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