Cachaca Review: Ypioca Ouro and Cachaca 61

Today we are going to review two different kinds of Cachaca. Not only are they from different brands but they are different styles. One being gold, or ouro in Portuguese, which is usually aged. The other is Silver or Prata, usually, but not always, un-aged. Both are industrial brands. Gold Cachaca is more for sipping and silver is usually used in caipirinhas and Batidas.

 

We'll start with the Prata: Cachaca 61 is produced by Missiato in São Paulo, Brazil. Cachaca 61 should not be confused with Cachaca 51. Both are named after the year of the brands origin. 61 is 40% abv.

It is crystal clear, absolutely no color.  This one has a sweet but strong smell of alcohol, grapes and figs and bit dusty.  Its initial taste is slightly lost by the "heat" of the alcohol, powdered sugar followed by pepper.

Score: 79

Now let's move on to the Ypioca Ouro (ee-pee-oka) is produced by the Ypioca group in Ceará, Brazil. According to the label Ypioca ouro has been aged for two years. Ypioca is 39% abv.

Pale, faded gold. In the aroma the alcohol is not as overpowering as the 61. Sweet grape aroma, banana and rosted nuts, praliné. Soft, gentle, caramel, praliné, fruits with a hint of pepper lingering on the tongue.

Score: 89




Now I truly understand why ouro is mainly for sipping and prata for mixing. Although I have tried both sipping the prata and mixing the ouro, the prata is a bit too rough and hot to be sipped where as the ouro is understated when mixed into a caipirinha.

Either way if you are a fan of Rhum Agricole, Daiquiris, Mojitos etc... you should give Cachaca a try by sipping an ouro or with some prata in a caipirinha or batida.

Saúde!

Cocktail: The Stork Club

I assume that this cocktail, like its cousin who we reviewed earlier this week, The Pegu Club, was named after the club it was created in: The Stork Club. This cocktail is almost identical to The Pegu, except this one has some orange juice in it, the gin and cointreau are scaled back a bit and it is garnished with an orange twist instead of lime. I give you the Stork Club courtesy of Robert Hess:

The Stork Club

1 1/2 oz Gin

1/2 oz Cointreau

1 oz Orange Juice

1/4 Lime Juice

1 Dash Angostura Bitters

Shake with ice strain into a cocktail glass and garnish with an orange peel.

Very refreshing like The Pegu Club.

Cheers!

Pegu Club Cocktail

Recently I stocked up on fresh limes and I have been trying to find new ways to use them in cocktails, like we did last week here at Keep Your Spirits Up with the Caipirinha. Usually, when I find a new ingredient that I am interested in using in a cocktail, be it a spirit, fruit or anything else, I search for recipes by ingredient in one of three places:

• The Internet Cocktail Data Base: CocktailDB
• Robert Hess' site: Drink Boy 
• "Classic Cocktails" by Salvatore Calabrese

After Plugging in lime I came across the usual suspects: The Margarita, The Daiquiri, Kamikaze, etc...   Then one of them caught my eye... The Pegu Club Cocktail.

The Pegu Club Cocktail

The reason that the Pegu stood out for me is because in addition to lime juice it contains two ingredients which I really enjoy together: Gin and Cointreau (swappable w/ Triple sec & Curacao). In the past here at keep your spirits up we have wrote about at least two other cocktails which use those two ingredients: The Corpse Reviver #2 & The Jasmine Cocktail, both of which I recommend my readers and fellow cocktail enthusiasts try.

The Pegu Club Cocktail was invented at The Pegu Club (no, really?!), a Victorian style Gentlemen's club in Rangoon, Burma (now Yangon, Myanmar). You know, where Rambo 4 takes place and kills half the country. This club was created for British Army officers and civilians after the British annexation of Burma in 1885 and was one of the most renowned clubs in Southeast Asia mentioned by Rudyard Kipling in his novels. There are many different recipes for this cocktail but below I am providing you with Robert Hess' recipe. 

 The Pegu Club Cocktail

2 ounces of gin
3/4 ounce of orange curaçao (or Triple Sec)
1/2 ounce of lime juice
dash of Angostura Bitters
(dash of orange bitters)

Stir with Ice. Pour into a chilled cocktail glass and garnish with a lime twist.

According to Hess if you don't have one of the bitters you can still make this cocktail but he himself feels that it will be lacking. I only used Angostura bitters because I do not have orange bitters at the moment.

People have claimed that this cocktail's taste is reminiscent of that of grapefruit juice, I am not sure if that is how I would put it. I felt that The Jasmine Cocktail tasted a lot closer to grapefruit juice. The Pegu was sweet, sour  and bitter all at once. It is an excellent thirst quencher for hot or warm nights. Make sure to give this one a try.

Cheers!

Belgian Beer: Duvel

Hey, We are back!

Duvel is produced by the Duvel Moortgat Brewery (Brouwerij Duvel Moortgat), which was founded in Belgium in 1871. The brewery's best and most renowned product is its Belgian strong golden pale ale: Duvel, which in Brabantian Dutch means Devil. This beer packs a punch at 8.5 ABV. The brewery also purchased the Brasserie d'Achouffe in 2006, which produces La Chouffe. Additionally the Duvel brewery produces a line of abbey beers: Maredsous

According to wikipedia this is how Duvel got its name:

To commemorate the end of World War I, the Moortgats named their main beer Victory Ale. But during the 1920s, an avid drinker described the beer as "nen echten duvel" (a real devil) - perhaps in reference to its formidable alcohol content (8.5% ABV) - and the name of the beer was changed to Duvel.

In any event it is a devilishly good beer and I love the bottle.

All hail to this dark prince of beers.

Presentation- Small brown 330 ml bottle with freshness date on back label.

Appearance- Golden with lively carbonation, a thick foamy white head, excellent retention and a lot of patches of lacing.

Smell- Malty, Grassy, yeast, citrusy.

Taste- Sweet at first balenced by a slightly bitter finish, yeast, malty, fruity with hints of citrus.

Mouth- Light, smooth, crisp and clean.

The bottom line: Duvel is an amazing beer, so enjoyable let it speak for itself. Outta this world.

***** (out of 5 *)

Belgian Beer: La Chouffe

The Brasserie d'Achouffe, founded in 1982, is a Belgian Brewery based in Achouffe. In September 2006 the producers of Duvel (which we will be reviewing soon), Brouwerij Duvel Moortgat purchased the Brasserie d'Achouffe.

Brasserie d'Achouffe produces a number of different styles of beers, amongst them are:

• Belgian Dark Ale, 6.5% ABV: Chouffe-Bok
• Belgian Strong Dark Ale, ranging from 8%-10% ABV: McChouffe, N'Ice Chouffe
• Belgian Strong Pale Ale, 8%-8.5% ABV: La Chouffe, Kwelchouffe

This time we tried La Chouffe, Bière blonde D'Ardenne, 8% ABV. This beer is unfiltered, it is re-fermented in the Bottle or Keg.

Presentation: La Chouffe comes in a 750 ml green glass Champagne like bottle with freshness date on back label.

According to wikipedia:

"The beers have gnomes on their label, a play on the town name Achouffe, since Chouffe means gnome or dwarf in a Walloon dialect."

The company website explains why such a large bottle, as La Chouffe only comes in 750 ml and up:

"The size of the bottles encourages people to share the beer with friends and families, which is very sociable!"

and share we did.

Appearance: Cloudy gold with streams of small champagne-like bubbles. A Nice thick, coarse, bubbly white head which leaves a good amount of lacing on the glass.

Smell: Grain, fruity, spice/herbal, yeast, citrus.

Taste: Fruity sweetness which is balanced with the slightly bitter finish, honey, cloves, spicy, citrusy.

Mouth: Bubbly, live carbonation and light bodied, kind of like champagne.

The bottom line: An excellent beer, sweet but not overly-sweet, fruity yet balenced with hints of spice, very enjoyable. Although you may want it all for yourself, you will soon feel the effects of the 8% ABV considering how easilly La Chouffe goes down, so like they said, this one is nice to enjoy with friends and family.

**** 1/4 (out of 5 *)

New Release: Jameson Signature Reserve

I missed this article, posted back in June '08. Apparently Jameson has released a new whiskey, Jameson Signature Reserve. As of now it is available at duty free shops in England and Ireland. Eventually it will be available across Europe as well. Another newcomer is Jameson Rarest Vintage Reserve.

Here is a forum discussing Jameson Signature Reserve, and another article about the release at the "Moodie Report".

If any of you have tried either of these new editions to the Jameson Reserve Series, drop us a line by leaving a comment, let us know what you think about these whiskeys.

Cocktail: The Corpse Reviver

Well all this talk of Pastis has given me a hankering to discover some cocktails which put it to good use. One of my favorite ways to go about discovering new cocktails is by using the Cocktail data base's search engine. Their search engine allows you to enter either a cocktail's name and/or main ingredient, in my case pastis, and then it gives you all the relevant results.

After entering "pastis" in to the engine, I received 293 results. How do I go through all of these results you ask? well each cocktail has the ingredients listed next to it so I go down the list and picked out the ones which I had all of the ingredients for, or at least most of them, then I try to find an adequate substitute for missing ingredient.

Lets see...looking through the results I come across: A La Française, already tried it in the last review. Absinthe American, nah, almost the same as A La Française. I tend to stay away from cocktails with raw eggs, not my bag. Then I saw it, The Corpse Reviver #2. I remembered reading about this cocktail, people raved that it was their favorite, how it has the perfect balance of diverse ingredients. So I thought to my self why not give it a whirl.

I went to check if I had the ingredient for it: Pastis (Phénix), check. Cointreau, check. Gin (Bombay Sapphire), check. Fresh lemon juice, check. Lillet Blanc, nope, but I had Cinzano Extra Dry vermouth on hand. Now, I am sure Cinzano is not the best substitute, and I know someone will say "oh! how could you do that! substituting Cinzano for Lillet is a sacrilege." but hey, that's what I had on hand. I was also missing the cherry for garnish so I used a lemon zest instead.

Now onto some background about the Corpse Reviver:

According to a post by Robert Hess over at spirit world:

"The Corpse Reviver was in truth more of a "family" of cocktails, than an individual cocktail itself. The corpse reviver was no doubt intended as a morning after pick-me-up (aka. Hair of the dog), and besides that, there seems little to provide an indication of what specifically separated such a drink from one of the other well-known categories, such as a cocktail.

Of the various corpse revivers that were once floating about pre-prohibition, only two appeared to pop out the other side, and were listed in Harry Cradock's "The Savoy Cocktail Book", which is where we encounter what he simply listed as "Corpse Reviver #2".

This drink illustrates one of the important aspects of the craftsmanship of a well made drink. The balance of the ingredients listed here is so precarious that each one needs to be carefully measured to make this drink properly. The lemon juice also needs to be fresh, and you can't substitute common triple sec for the Cointreau." (I'm sure he'd disapprove of my substitution of Cinzano for Lillet, but hey, what can you do.)

Jay, over at "Oh Gosh" has more on the subject. His ratio's are the same as the other recipes I've seen so far, Plus he has the "Corpse Reviver #1" recipe.

Corpse Reviver #2

• 3/4 oz gin
• 3/4 oz Cointreau
• 3/4 oz Lillet Blanc (or in my case Cinzano Extra Dry Vermouth)
  
• 3/4 oz lemon juice
• According to Hess: 1 drop absinthe (or absinthe substitute, such as Pernod)
• According to Cocktail DB: 2 drops (1 dash) Pastis (I made mine according to this version, next time I'll try it according to Hess.)
  

Shake with ice, and strain into a cocktail glass. Garnish with a cherry.

There are variations on this cocktail in terms of the ratios. If you scale back the lemon juice and cointreau it becomes the "Miracle Cocktail".

This cocktail is complex yet balanced. It is sweet, sour and Bitter. There are the sour notes from the lemon, a botanical and herbal flavor from the vermouth and gin and some sweetness from the cointreau. The finish is slightly bitter and you get that hint of the pastis anise/réglisse goodness. The color can be described as a cloudy-white with a yellowish hue to it, similar to that of diluted pastis. Certain flavors came to mind, such as the "White Lady" and the "Dry Martini".

I see this as being a refreshing summertime cocktail. In fact after drinking it I must say I felt very refreshed. Now I know why they call this a "Corpse Reviver". I personally enjoyed this cocktail and recommend that you give it a go.

Pastis: Phénix

Over the weekend, after writing my last article, Pastis vs Anisette, I came across a bottle of pastis produced by the Phénix/M.G. Taieb company. Phénix is known for their Anisette, which was originally produced in Algeria by Moïse Taieb and is currently made in Roanne, France. Pastis is a new addition to the line of Phénix products, it has a 45% abv.

Presentation: It comes in a slender, brownish-green 700 ml bottle.



Color: Pale yellow-brown, after adding water it changes to a cloudy off-white color with a slightly yellowish hue.

Nose: Réglisse, anise, peppermint, slight sweetness.

Palate: at first mint which gives away to réglisse and anise. Sweet but not cloying, bitter but not overly.

I Thoroughly enjoyed this new offering from Phénix/M.G. Taieb. I liked that it wasn't overly cloying and the taste was to my liking, Anise and réglisse with some minty notes.

*** 3/4 (out of 5 *)

Pastis vs Anisette *Updated*

I am very familiar with the whole anise flavored liqueur family since my father-in-law was very fond of Anisette. I have tried the offerings from various countries including Absinthe, Arak, Ouzo, Pastis and Anisette.

For those who are unfamiliar, here is a little background on Pastis and Anisette.

Pastis is an anise flavored liqueur and aperitif from France. It is one of the most popular beverages in France. Pastis is especially popular in the south of France where it is associated with Provençal lifestyle along with Pétanque (a game similar to Bocce) and drinking rosé wine.

The story of pastis began when absinthe was banned in France. The producers of absinthe decided to create a drink that resembled absinthe, but with out the wormwood, which was the ingredient which got absinthe banned in the first place. It was to have a more robust anise flavor, using star anise, sugar and a lower alcohol content, between 40%-45% abv whereas absinthe is usually between 45%-75% abv. Voila, pastis was born.

Pastis has a transparent yellowish-brown color when undiluted. It is meant to be diluted with cold water before drinking. I learned this the hard way of coarse, I drank it straight... from what I have heard in general it is supposed to be a 5:1 ratio of water to pastis, but to each his own, so it is usually served along side a jug of cold water and ice cubes (optional), which if used should be added only after the water has been added to avoid crystallization.

I tried Pastis Juvanis (45% abv) with a 4:1 ratio of water to pastis, when the water is added to the pastis it goes from transparent yellow to an almost opaque milky white-yellow (see the first image in the post). The palate had notes of liquorice (réglisse), anise and fennel. It is not overly sweet or cloying, which I liked. The addition of water really helps bring out the flavors.

I remember vividly when I went to visit Southern France, we would go explore a small town each day. On our way in we would pass a small brasserie or a café and there would be some elderly gentlemen sitting around the table with a bottle of water and pastis sipping and chatting. Hours later when we finished sightseeing in that town we would see the same gentlemen sitting around the table with their cloudy coloured pastis in hand, still sipping and chatting.


Anisette (aka Anis) is anise flavored liqueur mainly consumed in the Mediterranean area including France, Spain and Italy but may be found in Portugal and Mexico as well. Anisette tends to have a lower alcohol content (well not with the anisette I tried for this post) and be sweeter than other anise flavored liqueurs, such as Pastis. Similarly, anisette was created as an alternative to absinthe. Anisette is made primarily with aniseed unlike pastis which is made primarily with star anise. Anisette can be drank straight or prepared in a similar way to pastis with water. I reccomend adding water.

The anisette I tried for this post was Phénix (45% abv), originally manufactured in Algeria by Moïse Taieb, it is now produced in Roanne, France.

According to Arabic Liqour:

"Anisette Phénix originally is an Algerian Jewish aperitif now produced in France. It is particularly associated with Jewish pieds-noirs, European colonists with French citizenship in Algeria. At some point in time in the twentieth century production moved from Algeria to France due to the unstable situation in Algeria, especially for Jews...According to the bottle it is made by macerating anise grains in a neutral grain spirit and subsequently distilling it. It is very sweet because of the added sugar (it is sweeter than pastis; arak is unsweetened) and it should be diluted with water."

I have also tried Anisette Marie Brizard but it was so long ago I can hardly remember how it tasted.

The anisette had many of the same flavors as the pastis: liquorice (réglisse), anise, fennel and additional hints of coriander and mint, but it was much sweeter than the pastis. When water is added to the anisette it becomes cloudy white, but not as opaque as pastis.

Bottom line:
I personally liked the pastis better than the anisette, in the end it is a matter of taste. If you like anise and liquorice in general try sampling both pastis and anisette before going out to buy a bottle. This way you can see if you like anise flavored liqueur at all and if you do which one you prefer.

à la tienne!

Whisky wedding

Tonight I was at a wedding and there were some nice single malt whiskies going around. I tasted the only three that I was able to get my hands on: Dalwhinnie 15 yr, Glenfiddich 15 yr Solera Reserve and Glenmorangie. There were other Single malts but the eluded me the rest of the evening

Both the Dalwhinnie and Glenfiddich I had tasted before, they are excellent whiskies. They have hints of chocolate and honey sweetness and are on the delicate, light side, while Dalwhinnie is slightly more smokey.

As for the Glenmorangie, I have tried their "Port Wood" and "Cote D'Or Burgundy wood" finishes in the past, both of which I deeply enjoyed. However, the Glenmorangie I tried this evening was one I am not familiar with. I was pleasantly surprised, it was very sweet, with predominantly citrus, honey, heather flavor. At first I thought it was a Glenmorangie Whisky Liqueur, but then after drinking a bit more I realized that it wasn't. I also noticed that this whiskey felt stronger than your average 40% abv stuff. Because the lighting was lousy and the fact that someone was doling it out I was unable to see the label clearly, except for the name "Glenmorangie". The bottle itself was strange for a Glenmorangie bottle, shaped like a short stubby Chivas or Dalwhinnie bottle in brown glass like Glenfiddich's 15 yr Solera Reserve. If anyone out there can help me identify which Glenmorangie this was I'd be very grateful :)

Danish Beers on tap: Tuborg Green and Carlsberg

On a side note I also tried Tuborg Green (Lager) on tap at the same wedding. Very light yellow, clear with almost no head and a lot of large bubbles. Grainy smell, along with yeast and slightly grassy. Crisp, dry grainy taste with a slightly bitter finish. Nothing to go out of your way for, an easy to drink beer.
*1/2 (out of 5*)

A few days ago I ordered a Carlsberg (German Pilsner) on tap. Thin white head which quickly disappeared. Little bubbles with a bright pale yellow-golden color. Malt and some hops, yeast, grain on the nose. Crisp, grainy taste which seems to be balanced, with a light and thin feel to it. Another easy to drink beer.
** (out of 5*)

"The Grey Goose Effect"

I wrote this post after reading an article on a different blog. When I got to the end of a review praising a certain alcoholic beverage, I saw that the author added a postscript stating that the particular beverage is “reviled by most pros” and it is possible that he lucked out and got a good batch.

At first I figured that maybe there is some truth to this: Perhaps different bottling from different vintages or even bottling plants, can produce different results.

“I was reading some reviews of (various) Whiskys in Whisky magazine. Occasionally they review the same Whiskey twice or more, by the same people, e.g. Michael Jackson or Jim Murray, etc..., they will remark how a Whisky used to be better or how it improved since the last time they tried it… So this could mean that the quality of drinks fluctuates depending on quality and availability of ingredients. They have their ups and downs, so to speak.” (An excerpt from a comment I posted on chowhound: Vintage & Older Liquors vs. today's versions.)

But then I remembered a number of articles and posts I read in about Grey Goose and other “super-premium” vodkas, which I am using as examples.

According to Wikipedia:

“Grey Goose was tailor-made for the American market in 1997 as the brainchild of Sidney Frank, a self-made billionaire. His concept was to create a super-premium vodka for Americans. He took the idea from the notion of French manufacturing having an inherent link with high perceived quality… When Sidney Frank created Grey Goose, he priced it well above established competitors such as Absolut. This high price created a perception of quality. Frank's strategy proved successful, as Grey Goose was a financial hit and led to significant changes in the market. Many people attribute Grey Goose as being a major inspiration for the various other high-priced vodkas.” (http://nymag.com/nymetro/news/bizfinance/biz/features/10816/)

Let’s not forget vodka, unlike Champagne or Cognac, was a “peasant’s drink” until the vodka craze, circa 1960’s, courtesy of James Bond. So essentially it would seem that Gray Goose is just higher priced vodka, but this didn’t stop the rise of self-described “vodka snobs”. We hear these “snobs” ranting how they only drink Grey Goose and how it is the only vodka they would have in their “Martini” (forgive me but a “Martini” is made with gin! Substituting vodka in a Martini is called a “Kangaroo”).

But how dose Grey Goose taste? Does it justify the high price tag? Well, the New York Times and ABC-20/20 both had exposes how all the “vodka snobs” were unable to distinguish “their brand” in a mixed drink, and even worse, they disliked “their vodka” when doing a blind tasting of various vodkas served neat. When the 20/20 interviewer asked the king of cocktails, Dale DeGroff, why the testers preferred Grey Goose vodka after they had tasted it blind and said that they didn’t like it. DeGroff responded: “I guess that says something about the marketing…’cause their not relying heavily on their taste buds…their relying on the status.” ABC-20/20 Vodka taste test (This Video is worth watching)


The Times article, A Humble Old Label Ices Its Rivals, found that Smirnoff, the cheap (~$13) American Vodka, bested the super-premium vodkas in their tasting report.

Finally we come to a report on the National Institutes of Health’s website, Can malt whisky be discriminated from blended whisky? The proof. A modification of Sir Ronald Fisher's hypothetical tea tasting experiment. In which the following was deduced:

“These results suggest that, although "uisgebeatha" has unique properties, the inexpert drinker should choose his whisky to suit his taste and pocket and not his self image.”

I see that there are essentially a number of factors influencing people on how they relate to alcohol. One is marketing. The fact that something is more expensive, comes in a cooler bottle or has a killer ad campaign does not mean that it is necessarily better. The second is that people overvalue the opinions of alcohol reviewers and “gurus”. We should rely on our own personal taste to decide what we like and what we don’t like Mr. DeGroff said – and not follow some MARCOM manager or self-proclaimed alcohol guru blindly because “they know best”. In fact, many of the latter (reviewers/gurus) actually stress that their critique is not objective and your own personal taste may differ.

The blogger of whom I spoke of at the beginning of this article decided to try the beverage again because he had seen so many negative reviews after he wrote that he enjoyed the said beverage. This bothered me at first, because I felt that he was going to re-write his review due to “peer pressure”. But on the other hand, I should probably give him the benefit of the doubt if so many reviewers hated the same beverage. I had tried the same beverage almost a year ago and no, it was not the best in the world, but I personally enjoyed it.

So to all my readers out there the message is “go with what you like”. The reviewers out there are there to give their opinions and guide lines and that’s all what they are in the end.

Highland Park Single Malt Scotch Whisky 12 Years

Highland Park is a single malt Scotch from the "Islands" region, it is distilled in Kirkwall, Orkney Islands. The 12 year old won double gold medals at both the 2007 and 2008 San Francisco world spirits competition. One can see why Highland Park 12 year is a great whisky, balanced, flavorful and easy to drink it is definitely recommended for those looking to dive into the "single malt" world as well as seasoned vets. I really enjoy this whiskey it starts out with a pleasant citrus flavor and then slowly develops hints of smokiness. I recommend adding a drop of water after you have tasted it neat so that you can further explore the smoky flavor of this whisky.

Color: Amber, Golden.

Nose: Honey, Sweet fruits, Citrus and a slight peatyness.

Palate: Citrus, Honey, Some smoke, Slight sherry and a faint medicinal taste (in a good "peaty" way)

Finish: A warm smoky finish with hints of spice.

Give this one a chance it won't disappoint.

**** (out of 5*)

Plymouth Gin

Gin is a spirit flavored mostly with Juniper berries. The most common type of gin used today in mixed drinks is "London dry gin", which has a dry, robust juniper berry flavor which some people consider to be akin to "drinking a pine tree". People these days tend to lean towards vodka since it is neutral in terms of flavor. Martinis, which were originally made with gin, are usually being made with vodka because of James Bond.

Gin is considered by some as a "flavored vodka", but to me it is much more. It contains a complex blend of botanicals which includes some or all of the following: juniper berries, lemon and orange peel, anise, coriander, licorice root, cinnamon, cassia bark, orris root and angelica root.

Now, on to the issue at hand.

Plymouth gin, which can only be produced in Plymouth England is a unique style of gin, similar to how cognac and champagne, etc... can only be called that if it is produced in that geographical region. Plymouth Original Strength is 41.2% alcohol by volume. It is also available in "Navy Strength"which is 57% alcohol by volume, being the traditional strength demanded by the British Royal Navy since it was the proof that would not prevent gunpowder from igniting should the spirit be spilled on it. Plymouth gin differs from "London dry gin" as it has more of a mellow citrus flavor with a hint of juniper. According to the distillers website Plymouth gin contains 7 botanicals: lemon and orange peel, coriander, orris root, angelica root, juniper berries and cardamom pods.

According to Wikipedia: "Plymouth Gin was favoured by such notable individuals as Winston Churchill, Franklin D. Roosevelt, Ian Fleming (Ironic how James Bond always orders a vodka and not a Plymouth martini *sigh*) and Alfred Hitchcock. "

The Nose: presents you with pleasant citrus and juniper aromas as well as other "earthy notes".

The Palate: Citrus flavors along with mild juniper

Finish: lingers with a dry finish

***** (out of 5*)

Although gin is not for everyone people may find Plymouth gin to their linking. I seriously recommend trying Plymouth gin.

Here are a couple of mixed drinks which contain gin:



Martini

• 2 1/2 ounces gin
• 1/2 ounce dry vermouth
  

Stir with ice. Strain into a cocktail glass. Garnish with either a lemon zest or a green olive.

Negroni

• 1 ounce gin
• 1 ounce sweet vermouth
• 1 ounce Campari
  

Stir with ice. Strain into a cocktail glass. Garnish with a orange slice.

Gin & Tonic

• 2 oz gin
• top with tonic water

Gimlet

• 2 1/4 ounces gin
• 3/4 ounces Rose's lime juice

Stir with ice. Strain into a cocktail glass.

Tom Collins

• 2 ounces gin
• 1 ounce lemon juice
• 1 teaspoon superfine sugar
• 2 ounces soda water

Shake with ice. Strain into a Collins glass filled with ice. Top with soda. Garnish with a Maraschino Cherry and orange wheel.

Jameson's Original Irish Whiskey

Jameson's is a blended Irish Whiskey. The original, has no age statement (NAS). It is made from malted and unmalted Irish Barley. The barley is dried in a closed kiln fired by clean-burning anthracite coal to preserve its clean malty flavours. Unlike Scotch Jameson's does not have a Smokey or peated flavor and unlike Scotch which it double distilled Jameson is triple distilled.

Nose: fruitcake richness, Malty, dried fruit

Palate: citrus fruitiness, Light, soft, creamy, Sweetness, Vanilla

Finish: some sherry, a little bit of spice

Although I prefer Scotch, all in all I enjoyed this Whiskey and would prefer this over certain blended Scotchs.

***1/2 (out of 5*)