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Review: Espolon Reposado Tequila

Posted by Arctic Wolf on June 11, 2016

Lonely Silver Rain SAM_2572Espolon is a tequila brand created by Master Distiller Cirilo Oropeza. This is a premium tequila made in a small batch process from ‘hand-selected 100% Blue Weber agave, grown in the rich red clay and cool climate of the Highlands of Jalisco, Mexico. At that facility piñas of the hand selected agave are cooked for 18 to 20 hours prior to their fermentation. They apparently use a slower distillation technique than is in use at most other facilities, and when the spirit is finished, their Espolon Reposado Tequila is aged in new American Oak barrels for 6 months, filtered and then bottled at 40 % alcohol by volume.

The Espolon website tells us that the company likes to play rock music at their facilities to ‘inspire’ the agave. I did a little follow-up research and found a question and answer session with the Espolon Master Distiller, Cirilo Oropeza on the Campari America (the brand owner) website (see here) where the Mr. Oropeza admits he actually prefers to play classical music instead. This is because (according to Oropeza when referring to classical music), “it’s not so fast, not so crazy, it’s gentler for the yeast.” 

Here is a link to my full review of the Espolon Reposado Tequila which apparently is produced after exposure to in interesting range of musical styles:

Review: Espolon Reposado Tequila

“… The first sip brings a slight coolness to the palate a we have a light menthol-like flavour melded into the soft agave and peppery spice of the highland tequila. A mild but firm impression of sweetness comes through as well resembling light butterscotch lying alongside the agave. There is a gentle vanilla presence, hints of cinnamon and milk chocolate and a scattering of sandalwood spice …”

Please enjoy my latest review as I continue to walk on the wild side with the agave spirit, Chimo!

 

Posted in Reposado Tequila, Tequila, Tequila Review | Tagged: , , , | Comments Off on Review: Espolon Reposado Tequila

Cocktail Hour: The Lonely Silver Rain

Posted by Arctic Wolf on June 10, 2016

The The Lonely Silver Rain is the last of 21 novels in the Travis McGee series written by American author John D. MacDonald. All 21 stories have a color descriptor in the title, and when I began to make my own cocktail recipes I concluded that most of those titles would also serve as great names for bar drinks. So I decided to create a series of Tequila based cocktails based upon those Travis McGee Titles. This particular cocktail is called, the Lonely Silver Rain.

This is a short serving meant for afternoon enjoyment when sipping a strong  flavourful cocktail is preferred over tall refreshment. The theme of the drink is reflection and relaxation, and if you study the construction you can see that it is basically a Tequila Gimlet lengthened with just a touch of sparkling water. Fresh squeezed grapefruit and jemon juice give the serving a lightly tart flavour, and if white rather than pink grapefruit juice is used in conjunction with a nice reposado tequila such as Espolon, we can almost see the implied colour of silver rain.

The Lonely Silver Rain

2 oz Espolon Reposado Tequila
1 oz fresh White Grapefruit Juice
1/2 oz Lemon Juice
3/8 oz Agave Syrup
ice
splash of Sparkling Water
Lemon Slice

Add the first four ingredients into a metal shaker with ice
Shake until the sides of the shaker frost
Strain into a tall cocktail glass
add a splash of soda
Garnish with fresh lemon or grapefruit
Enjoy Responsibly!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note: My review of Espolon Reposado Tequila will publish tomorrow.

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2016 Spiced Rum Taste-off: Wild Geese Spiced Rum

Posted by Arctic Wolf on June 9, 2016

srumThe Flight of the Wild Geese is a reference to a regimental force which traveled from Ireland to France under the command of Patrick Sarsfield, as stipulated in the Treaty of Limerick on October 3, 1691. The western counties of Clare, Limerick, Cork, Kerry and Galway provided most of these recruits as French ships would arrive on the west of Ireland with cargoes of smuggled brandy or wine and would depart with troops for the Irish Brigade.

Those ships which carried the recruits apparently listed the smuggled troops as “Wild Geese,” in the ship’s records which of course is the genesis of the name given to these Irish Soldiers. The tradition of the Wild Geese Soldiers all but ended in 1745 when Irish recruitment for continental armies was made illegal.

The Wild Geese Rum Collection is the companion to the Wild Geese Irish Whisky Collection. While the Wild Geese Irish Whisky collection sought to bring the Story of the Wild Geese and their struggles in European Armies to light, the Wild Geese Rum Collection continues the saga bringing to light the story of some of these Wild Geese who after service in the continental armies of Europe found themselves transported to America and the Caribbean where many worked upon the Rum Plantations in the new world.

Here is a link to my review of The Wild Geese Spiced Rum:

#18  The Wild Geese Caribbean Spiced Rum

“… The initial flavour impressions I receive across my palate are similar to what I experienced as I nosed the glass. I sense a trio of fruitiness which resembles cherry licorice, fresh mango and sliced pineapple. There is also a welcome spiciness which runs through the rum with suggestions of coriander and ginger implied by my taste buds. Rounding out the flavour is an impression of vanilla with hints of butterscotch sweetness …”

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I hope you all find this countdown enjoyable and you can follow the rankings here:

The Rum Howler 2016 Spiced Rum Countdown

Posted in Awards, Extras, Rum, Rum Reviews, Spiced Rum | Tagged: , , , , , | Comments Off on 2016 Spiced Rum Taste-off: Wild Geese Spiced Rum

Review: George Dickel Rye Whisky

Posted by Arctic Wolf on June 8, 2016

George Dickel Rye

George Dickel Rye (introduced in 2012) is a straight rye whisky produced from a 95 % rye mashbill. It is the only whisky produced by the company (George A Dickel & Co.) not distilled and aged at their Cascade Distillery in Cascade Hollow, Tennessee.Instead the rye whisky is mashed using a 95% rye and 5% malted barley mashbill, then distilled and aged by Midwest Grain Products (MGP) in Lawrenceburg, Indiana.

The whisky is then sent to Diageo’s Plainfield, Illinois facility where it is first chilled to a specific specifications before being charcoal mellowed, and then bottled at 45 % alcohol by volume. (The brand is currently owned by Diageo).

Here is a link to my full review:

Review: George Dickel Rye Whisky

“… The breezes above the glass carry strong rye note coupled with woody spice, maple and caramel. The aromas have merged together well and the combination is very enticing. As I allowed the glass to breathe I noticed a nice mixture of vanilla and baking spice  cinnamon and hints of nutmeg and allspice) which gave the air a bit of a rum-like aroma …”

Please enjoy  my review of this pleasing rye whisky.

Chimo!

Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: , , , | Comments Off on Review: George Dickel Rye Whisky

Cocktail Hour: The 1794 Cocktail

Posted by Arctic Wolf on June 7, 2016

The 1794 Cocktail (created by Dominic Venegas at “Range” in San Francisco) celebrates the US Whiskey Rebellion which occurred in 1794. The libation is an offshoot of the classic Negroni cocktail (which uses equal parts of Gin, Sweet Vermouth, and Campari), and a variation of the lesser known Boulvedier (which replaces the Gin in the Negroni with Bourbon).

1794 SAM_2544The recipe calls for three strong flavours to coexist: spicy Rye Whisky, Sweet Vermouth, and the somewhat unique herbal bitterness of Campari. Balancing these strong flavours takes a bit of practice as not all rye whiskies have the same spicy kick, and not every Vermouth has the same sweetness (or the same herbal flavour profile). But when you get it right, the bar drink is a wonderful melding of flavours which makes the libation an ideal aperitif to enjoy before your evening meal.

My chosen whisky for this offering was George Dickel Rye which has a firm but not over-the-top rye flavour. I found that when I mixed with a touch less (1/4 oz less) Campari and Sweet Vermouth (Cinzano Brand) than the original recipe called for, the George Dickel Rye was able to shine just a bit brighter in the cocktail, and balance (at least for my palate) was achieved.

Here is the recipe:

1794 Cocktail

2 oz George Dickel Rye Whisky
3/4 oz Sweet Vermouth (Cinzano)
3/4 oz Campari
Ice
Strip of Orange Peel

Add the ingredients into a metal shaker with plenty of ice
Shake until the outside of the shaker begins to frost
Strain into a cocktail glass
Garnish with a twist of orange peel

Please Enjoy Responsibly!

And if  you are interested in more Cocktail recipes, please click this link (Cocktails and Recipes) for some of my original mixed drink recipes!

Note: My review for George Dickel Rye will publish tomorrow.

Posted in Cocktails & Recipes | Tagged: , , , , | Comments Off on Cocktail Hour: The 1794 Cocktail

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