Review: Woodchuck Hot Cha Cha Cha! Hard Cider
Not a lot of mystery in this one: Take apple cider, add some spicy peppers, and serve. Sweet-meets-spicy can often go horribly awry, but Woodchuck manages to keep both sides in check and turns in a capable, if unsurprising cider sipper. The up-front is a bit on the sugary side — more apple Jolly Ranchers…
Review: Chateau du Tariquet Armagnacs – Blanche, VS Classique, VSOP, XO, and 1993 Vintage (2016)
No longer using the “Domaine du Tariquet” name (see earlier coverage here under the old identifier), Tariquet now produces both wines and spirits under the “Chateau du Tariquet” moniker. Recently we received a monster shipment of the Tariquet lineup, from the unaged blanche to a vintage offering distilled 22 years ago. Away we go! Chateau du…
Review: Wildcide Hard Cider
You won’t find his name anywhere on the bottle, but Wildcide (and Aurum Cider Co., which makes it) comes to us from Dan Gordon, founder of Gordon Biersch. His first cider, it is pressed from Fuji, Granny Smith, Red Delicious, and Golden Delicious varieties. As ciders go, Wildcide is decidedly not wild and is instead…
Review: Jefferson’s Reserve Groth Reserve Cask Finish Bourbon
Jefferson’s latest release is this limited edition — a standard bourbon that is finished in wine barrels from the Groth winery, which makes a high-end Cabernet Sauvignon. There’s no age statement on this one, only the promise on the label that it is “very old” Kentucky straight bourbon. (Update: Jefferson’s Reserve says the base whiskey is at…
Review: Matthews 1812 House Bourbon Desserts
Bourbon’s not just for drinking — the good folks at Matthews 1812 House are putting it to good use in all manner of desserts. Recently we received some delights from the company, all made with an infusion of bourbon. The Bourbon Blondie Bar ($32) is easily the highlight — a very rich, very dense blondie infused with…
Review: HKB Baijiu
Pundits love to pontificate about “what’s next” in the world of whatever it is they’re experts about. When it comes to spirits, one word is increasingly bubbling up to the top: Baijiu. Baijiu is a Chinese distillate of fermented sorghum, though other grains like rice and wheat are sometimes used, depending on where it is…
Diving into Sherry: Hidalgo Fino and Bodegas Dios Baco Oxford 1.970 Pedro Ximenez
Sherry is slowly making inroads into the U.S., but even those who enjoy it don’t know a whole lot about Spain’s classic fortified wine. Fortunately, our friends from Wines From Spain have put together a handy infographic outlining and explaining the six major varieties of sherry, along with general information about how Jerez (Spanish for sherry…
Review: Ke Gin
Fort Worth, Texas-based Ke Spirits’ Ke Gin “is going to change how people think about gin,” at least according to the company. Made from a purported 500-year-old recipe, the goal is to make a gin with softer juniper notes and less evergreen character — “a rich, smooth, and refreshing experience,” as the founder puts it.…
