Chartreuse V.E.P., for Vieillissement Exceptionnellement Prolongé, is the luxe version. Aged for an extended period in oak casks, it mellows and intensifies to stunning effect. Earning rave reviews from tasters, these special V.E.P. bottles are presented with a wax-sealed cork and a wax-stamped back label, and shipped in individual wood boxes. These fine liqueurs offer a unique spirits experience.
Pale vibrant green, almost ‘day glo’. A plethora of aromas, including herbs, mint, orange rind, new leather, licorice, basil and spring flowers all vie for your attention. This sweet digestive has a constantly evolving flavour profile. Though the alcohol is high, the flavours are easily up to the task of keeping the heat in perfect line.
Prohibition is finally over! Introducing Lucid, Absinthe Superieure. Lucid is distilled by world renowned Absinthe distiller T.A. Breaux at the historic Combier distillery in Saumur, France, in the heart of the Loire Valley, using apparatus designed by Gustav Eiffel in the mid-1800’s. Pour 1.25 – 1.5 oz of lucid into an appropriate glass. Place a sugar cube atop a flat, perforated spoon that rests on the rim of the glass (using the sugar and spoon are optional). Slowly drip 4-5 oz of ice cold water on top of the sugar cube (or directly into the glass), which slowly dissolves into the Absinthe. The cold water causes Lucid to louche (“loosh”) into an opalescent cloud as the herbal essences emerge from the Absinthe and perfume the room.
Produced by the Carthusian Fathers (monks), the Chartreuse recipe dates back to 1605. The recipe remains a closely-guarded secret; only three of the brothers know the names of the 130 plants and how to blend and distill them. They are also the only ones who know which plants must be macerated to produce the distinctive colour. They alone supervise the slow aging in oak casks over several years.
The monks maintain a simple, prayer-filled life in their ancient monastery. As they have done for centuries, they appoint three brothers who are charged with producing the Chartreuse and keeping the recipe secret, until it is time to pass it on to other brothers.
This is the only green liqueur in the world with a completely natural colour. The colour is derived from the plants and herbs in the recipe, with no additives or artificial colour.
While many of the cocktail-in-a-bottle products leave much to be desired, High West Distillerys The 36th Vote Barreled Manhattan is certainly an exception. High West has created their Manhattan following the authentic pre-Prohibition recipe, and then aged the mixture in the rye whiskeys American white oak barrel for 90 days. The time spent in oak allows the spiciness of the rye to fully integrate with the sweet, herbal flavors of the vermouth and the complexity of the bitters – a result that can not be achieved by making the cocktail from scratch. The Barreled Manhattan was named The 36th Vote to commemorate Utahs role as the deciding vote to end Prohibition. Utah was the 36th State to approve the 21st Amendment, which fulfilled the requirements for ratification. As Utahs first distillery since 1870, High West is proud of this historic event, and has dedicated their Barreled Manhattan to this achievement.
Nardini Amaro is a balanced, distinctive digestif infused with bitter orange, peppermint, and alpine yellow gentian. This deeply mahogany-hued liqueur displays aromas of licorice, mint, caramel, and citrus, while the palate perfectly balances fruit and herb, bitter and sweet. Enjoy straight, chilled, or on the rocks.
French ginger, provencal honey, tahitian vanilla and Tunisian ginseng. Enhanced with VSOP and XO cognacs.
This unique spirit is in a category of its own. A vibrant crimson red, Hum offers an enticing nose of citrus fruit, ginger and spice, backed by a lively floral note. The full, moderately sweet palate opens with a spicy ginger note that blends seamlessly with earthy, herbal flavors that linger through the finish. At a bold 70 proof, Hum is strong enough to stand alone, but also has the versatility to blend with every other base spirit, wine, champagne and beer.
Over the years, the Sazerac company changed the recipe for Herbsaint. The proof was lowered from 100 to 90. The fresh herbs were replaced with extracts. Except for a few loyal drinkers, today it’s mainly used for cooking. The legalization of true absinthe in 2007 made Herbsaint even less popular as a cocktail ingredient. Two years ago, Kevin Richards of the Sazerac Company found the original recipe. While absinthe is made by distilling the bitter Artemisia absinthium and other herbs, Herbsaint infuses the herbs into a base spirit. A sack filled with herbs, not unlike a giant teabag, is steeped in the alcohol. Because the herbs, such as mugwort (Artemisia vulgaris), are not distilled, more of their flavor survives in the final product.