Gentle on the palate in waves of crisp cucumber and lemon peel, this is a delightful sipping or mixing gin, lemony, herbal, and spicy with well-integrated flavors and moderate length. Made by one of Canada’s oldest artisan distilleries, Victoria Distillers, it is made in small batches with juniper berries, lemon, jasmine, star anise, cucumber and fresh lemon zest, all of which shine brightly on the palate.
Aromas of biscuit and peach, with a hint of sherry on the nose. Sweetness continues from notes of dates, pecans, and ripe apricot. Gilded with toffee-apple it’s a luscious, well-mannered soul.
Mijenta Blanco tequila is the foundation here, aged for eight months in 36-month custom cured oak barrels. Wildly unique, with a perfume of powdered cocoa, toffee apple, and white peppered lime. The liquid fills out, elongating its elegance on the palate with broad, generous waves of spice, coffee, and earth. Its lively mineral complexity offers a sharp focus on cooked agave, coconut, clove, and a distinct echo of fruity oak.
This 40-proof liqueur is made with a “mysterious tropical ingredient,” Passionola, and tastes of tropical flowers and fruit. Meant to be infused into cocktails, it is dark pink in color and robust aromas of tropical fruit punch, hibiscus and rose petal. Sweet but not cloying, it is reminiscent of grenadine and would work well where that flavor is called for.
This is a small-batch wine-based 42-proof liqueur made with hibiscus and orange blossom by Young and Yonder Spirits in partnership with Portalupi Wines, a winery based in Sonoma County’s Healdsburg. Inspired by Italian cocktails and spritzes, it would make a worthy Aperol-like base for mixing with sparkling water or sparkling wine, beautifully pink in color with floral aromatics that are pretty and persistent. There’s a lovely balance of texture, smoothness and flavor that’s highly enjoyable.
Pungently pleasing in orange and lemon peel, cherry, plum, rose petal and juniper, this is a lively, complex and textured gin with a long, lingering finish. This is made in Pennsylvania from locally grown enthnobotanicals inspired by the garden, from lemon verbena to hemp seed, achieving complex elements of woody and savory notes in addition to fruit.
A luscious, tongue-bathing, glossy chocolate-coffee experience. Mid-palate espresso bitters arise in an indulgent manner. Wonderful on the rocks, as a mixer or on top of desserts.
From a single estate and made with real passionfruit flavor, this rum is aged in French oak Cognac and Bourbon casks, the oak present on the nose and palate with a whisky-like intensity. The fruitiness is subtle, complemented by an imprint of spice and brown sugar, with considerable heat on the finish.