Made from EspadÍn agave, arousing aromas of baked apple, lime, and agave are sweet, smoky, and salty. A creamy coat of candied ginger, chamomile, white pepper, and oregano are pleasing. At mid-palate, a shift to orange peel and ripe pineapple is seasoned with nutmeg. The smoky quality is tame, and the finish is satisfying.
Made from high-altitude blue agave that is roasted low and slow, this Tequila is 100% barrel-fermented in American white oak and Mexican pine, then moved into French oak wine barrels for aging, with no additives of any kind. Woody notes of spice and charcoal mix with richer overtones of butterscotch and orange, with a thick, long-lasting finish.
Given more exposure to oak than its Blanco counterpart, this Tequila is aged one month in white Burgundy and Bordeaux barrels and given another five months to mellow in French oak Chardonnay casks. Spiced notes of cedar, baked agave, jalapeño, and vanilla give it a balance between sweetness and spice, with a lingering richness and purity of flavor.
This is a ready-made, pre-mixed cocktail made from white rum, orange juice and lime juice that needs only ice to be poured over and enjoyed. Well-balanced and not overpowering, it weaves flavors of orange, lime, and almond in complementary swirls, offering impressive complexity within a context of convenience.
Another fun pour-over-ice concoction, this combines white rum, lime juice and strawberry flavor to good effect, showing a depth of rich berry aroma and flavor that remains textured and slightly sweet throughout.
The brainchild of Maison Ferrand owner Alexandre Gabriel and with the counsel of Cocktailian David Wondrich, this recipe is a turn from the traditional French orange Curaçao. Made from Ugni Blanc and in the presence of brandy and Cognac, the Yuzu is sourced from L’Agrumiste, a biodiverse orchard estate in Morocco. The limited edition bottling exudes aromas of roses and mint. Jasmine and ginger-kissed orange lead the path on the palate, with lemon-drop sweetness adorning the unctuous mouthfeel. A new way to taste – and mix – this historic liqueur.
Scents of orange peel, cedar, dried ginger, and cashew brittle draw you in. At the starting bell, the heat turns on with cracked pepper and peach skin. After the burn slowly dissipates, the lingering warmth reveals yellow peppers, honeyed apricot, and Mandarin orange cream. Exotic incense aromas and flavors of cumin and tamarind echo on the dynamic finish.
This is a collaboration with Scotch whisky Master Blender Maureen Robinson, a rare, third-edition blended Bourbon combining four, five, eight and nine-year-old Kentucky Straight Bourbons with mash bills of corn, wheat, and malted barley. Robust in molasses and smoky overtones, it has a nice long finish of orange peel and vanilla with a subtle Scotch-like hint of peat. 100 proof.