Category Archives: Spirits

All you need to know about Rum before this weekend’s tasting!!!

What is Rum?

Rum is a distilled spirit made predominantly from molasses. The first distillation of rum took place on the sugarcane plantations of the Caribbean and first mentioned, specifically, in records from Barbados around 1650. It was originally referred to as “kill-devil” or “rumbullion” but by 1667 was simply called rum. The legal definition tends to vary depending on the country of origin, so establishing a strict definition that applies to all rum from everywhere is impossible. What’s consistent, though, is that rum is always made from molasses, sugarcane juice, or other cane by-products. Initially, molasses was thought of as industrial waste, too heavy to transport from the islands, and therefore mostly dumped into the ocean. It was the plantation slaves that first discovered the molasses starting to ferment. It still had enough sugar to attract natural yeasts from the air; and the hot, wet climate of the islands was perfect for encouraging natural fermentation. By this point, distillation techniques were refined, and quite well-known so it was natural to take the fermented molasses and distill it.

In modern times, most distillers purchase molasses rather than make it themselves. Yeast and water are added to the molasses to create a “wash,” which is then allowed to ferment. Some distillers prefer to use wild yeasts, whereas others, use specific cultivated strains. Fermentation, of course, is the process by which yeasts convert sugars into alcohol. In modern spirits production, this process generally takes place in large metal tanks and is carefully monitored. Fermentation lasts from twenty-four hours to several weeks, depending on the type of rum being produced. Distillation can proceed using either a pot still or a column still. Pot stills are more traditional and less efficient (i.e. more expensive) than column stills. Generally, heavier rums are produced in pot stills and lighter rums in column stills, although some rums are a blend of pot and column.

A Sordid History

Sugar cane was first introduced to the Caribbean in 1493 by Christopher Columbus who was inspired by his father-in-law, a sugar planter on the island of Madeira. But it wasn’t until the decadent era of Louis XIV that Europe developed a real sweet tooth. That fueled sugar production in the Caribbean, and an ugly slave trade to support it. By the late 1600’s rum found its way into the slave trade of the American colonies and Europe. Slaves were brought from Africa and traded to the West Indies for molasses; the molasses was made into rum in New England; the rum was then traded to Africa for more slaves.

This was all during the Age of Sails, and all the European powers (British, Dutch, Spanish, Portuguese, French etc.) had colonial interests in the new world of the Americas. Thus, it also ushered in the era of piracy and state sponsored privateering.Historically, the association of rum and pirates was enforced because of the rum-rations given, by the Royal Navy, to its Privateers (replacing French Brandy). Many of the privateers later became pirates or buccaneers raiding Spanish flotillas. Since rum was in such great abundance and so inexpensive it became their beverage of choice. Excavations at Port Royal, Jamaica which was a famous pirate hang-out once dubbed “the wickedest city in the world,” turned up hundreds of rum bottles.

British sailors received rations of rum in 1600’s which was an administrative move that was wildly popular because rum was both stronger and it kept better than beer. It was so popular, in fact, that it soon began to interfere with the sailors’ competence, which led Admiral Edward Vernon to attack the “pernicious custom” of rum guzzling, which led to “many fatal effects” on sailors’ morals and health.

Vernon’s solution: dilute the rum and add citrus juice. Surprisingly, this made everyone happy, including the sailors, who were still getting the equivalent of five generous shots a day. The new watered-down drinkable was promptly referred to as “grog,” in reference to Vernon’s nickname, “Old Grogram,” from the weatherproof grogram coat he routinely wore. The addition of citrus to watered down rum, proved to be helpful in warding off scurvy as well.

By the 18th century, American colonists were not only importing rum; they were distilling their own.  As of 1770, according to one source, there were over 150 rum distilleries in New England, and the colonists, collectively, were importing 6.5 million gallons of West Indian (Caribbean) molasses, and turning it into five million gallons of rum. One estimate from the time of the Revolutionary War puts American rum consumption at nearly four gallons per person per year. Unfortunately, most of it wasn’t very good, but it did have the advantage of being cheap.

The exception was Medford rum. Medford—whether because it actually tasted better or because the Medford distillers were canny self-promoters—soon had a national reputation for high quality. Rival towns even attempted to boost their sales by stenciling “Medford” on their rum barrels. In 19th-century cocktail recipes that called for rum, often specified Medford as the rum of choice.

Excavations at Port Royal, Jamaica which was a famous pirate hang-out once dubbed “the wickedest city in the world,” turned up hundreds of rum bottles.

Factors that Influence Rum Styles

  • Agricole

Most rums were made using molasses from the Caribbean, however, during the Napoleonic Wars in the early 1800s, Britain imposed a blockade of France, and this blockade prevented the import of sugarcane from the Caribbean. As a result, French scientists devised a method for the industrial extraction of refined sugar from sugar beets, which, unlike sugarcane, could be grown throughout France and central Europe. This, however, left the sugarcane industry in Martinique and other French West Indies colonies with a quandary: its chief market for refined sugar had suddenly dried up. The plunge in sugar prices drove many producers into bankruptcy; sugar production declined, and less molasses was available for rum production. Distilleries in those islands turned instead to freshly crushed sugarcane juice. The product that resulted came to be known as “agricultural rum”—or rhum agricole. In this case, the sugar source carries a certain amount of terroir. Fresh sugarcane juice is prone to oxidation, so it needs to be produced near the distillery, and fermentation needs to begin straight away. Agricole manufacturers say that the use of local sugarcane carries some character from its growing environment into the finished product.

  • Yeast Type

Using wild yeast will impart certain characteristics of the local environment into the rum; characteristics that can actually change from batch to batch. To control such variables, some companies use specific cultivated strains that retain the same characteristics from generation to generation. The Los Angeles Times recently wrote about the yeast used by Bacardi, detailing how the Bacardi distillery smuggled its yeast out to Puerto Rico when its original Cuban facilities were nationalized by the Castro government in 1960.

  • Length of Fermentation

The other variable that yeast introduces is fermentation speed. Some yeast strains convert sugar to alcohol more quickly than others. The faster the molasses ferments, the fewer esters and congeners (the chemical substances that create flavor compounds) form.

  • Type of Still

Another factor that affects rum styles is the type of still used. Pot stills generally produce heavier rums, richer in the yeast compounds that create flavor. Column stills produce lighter rums, stripping out more of the flavor compounds. Column stills are more efficient and therefore less expensive to operate, but it’s important to remember this isn’t an either-or proposition. Some rums are started in pot stills and redistilled in columns, and some rums are a blend of pot and column.

  • Type of Barrel

The kind of barrel used for aging rum affects its flavor, too. Some rums are aged in new charred-oak casks; some are aged in used whiskey barrels. Some are aged in sherry casks; some in cognac barrels. All these contribute different flavors to the finished product. Not all rums today are aged, however those that are, much like whiskey, tend to be more highly regarded and more expensive. The longer a rum ages in a barrel, the more flavor compounds it will pick up from the oak.

  • Strength of Rum at Distillation and Bottling

Most rums on the market are bottled at 80 proof, or 40% alcohol by volume (ABV), but they’re typically distilled to a higher proof—anywhere from 85 to 95% ABV—and then diluted with water to achieve bottling proof. The rums with the richest flavors and bodies are those distilled to a lower proof—say 85% abv—and then diluted to a higher proof—say 43 to 45% abv.

Why is this so? When spirits are distilled to higher and higher proofs, the flavor compounds begin to degrade; a rum that comes off the still at 95% ABV will retain fewer flavor compounds than one distilled to 85%. Remember, a spirit distilled to 95% ABV is 95% alcohol and 5% other compounds. Some part of that 5% is flavor molecules. A spirit distilled to 85% ABV has 15% other, and therefore more room for flavor molecules.

When you take a rum distilled at 95% ABV and dilute it down to 40%, you need to add a lot of water, which, being water, carries no flavor. So you end up with a lighter tasting rum than if you start with a more flavorful spirit and add less water.

Cooper’s first rum tasting this Friday and Saturday 5 – 7:00!

PARCE COLUMBIAN RUMS…

Cooper is SO excited to host Brian Powers, co-owner of Parce presenting 3 of his beautiful, aged rums on FRIDAY NIGHT! (tasting will also be held on Sat eve)

 

 


You might as well have your first rum tasting be one of the best.  Why?  because you know what they say, “You can only make a good first impression once.”
We will taste Parce 3-year, 8-year and 12-year aged rums.  Brian’s rums are stunning and amazingly affordable.  Wash away any thoughts of you get from the large production distilleries.  These rums are 80% sugar and 20% molasses, all of which is aged in Jack Daniel barrels.  They are also comprised of 100% of their “age statement”.

In 2005 Parce took home Six Top Honors from the very competitive San Francisco World’s Spirits Competition including BEST RUM, BEST AGED RUM, BEST EXTRA-AGED RUM and BEST OF SHOW AGED WHITE SPIRIT.

For More Info… www.parcerum.com      and    www.parcerumtrees.com

Cheers!

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Let’s Keep Celebrating! Colorado Whiskey Tasting This Weekend! Fri & Sat 5-7pm

291 American Whiskey – Aspen Charcoal Mellowed – Distilled from Bourbon Mash

​Distillery 291 is a small batch distillery making whiskey and liqueur nestled in the stunning foothills of the Rocky Mountains.  Located in Colorado Springs, the distillery sits in the shadows of Cheyenne Mountain and the majestic Pikes Peak which both serve as constant reminders of the founding vision of owner and distiller, Michael Myers, who aims to replicate the taste, smell and folklore of the Wild West — to make whiskey with the character of that unforgettable era.

Kevin’s Notes:  I first met Michael a short time after we opened our store.  His whiskies had just reached the ages of 2-3 years old and he was very enthusiastic to share them.  We related to one another quickly as his passion for making the best possible whiskey was very evident and the spirit was certainly in the bottle.  Since our first encounter and more recently, Michael’s whiskies have earned numerous competitive awards from internationally recognized whiskey festivals.

Cooper’s Price $59.99

Colorado Gold Single Barrel Straight Bourbon 

The first tow barrels of bourbon whiskey were bottled in April 2010 and it was immediately an AWARD WINNER!  In May 2010 Colorado Gold Straight Bourbon Whiskey, a Single Barrel Whiskey, was awarded a Fourth Place by the American Distilling Institute in a blind whiskey tasting event held in Kentucky. 

This was an outstanding accomplishment for the then three year old Colorado Gold Distillery to be in the top Four Straight Bourbon Whiskey Producers.  This was then blown out of the water in 2012 with a BEST IN CLASS finish. The distillery began operations in Cedarage, but moved to Colorado Springs in 2016.

Kevin:  I know little about this whiskey except they are 100% Colorado and the awards they have recently amassed deserves the attention of Cooper Tasting so let’s try it!  

Cooper’s Price $64.99

Woody Creek Single Barrel Rye Mash – Barrel #1308 – 91.6 proof 4-year age 

Kevin’s Notes:  At the time of writing these notes, I know little about this new Woody Creek whiskey as there is no information on their website or on the web.  I do know we have sold about 2 cases with these customers returning with very positive response to its flavor profile.

From reading the label I know the whiskey is 100% Rye, its aged a minimum of four years, it’s a Single Barrel selected by distiller David Matthews, and its 91.6 proof.  I also know its little brother, the Woody Creek Straight Rye, received a Double Gold at the annual San Francisco World Spirits Competition.  This is one of the most competitive competitions in the world.  With that said, lets taste this bad boy! 

Cooper’s Price $59.99

 Stranahan’s Sherry Cask Single Malt 94 proof

Kevin’s Notes:  Many of you the story of Stranhan’s whiskey, the Colorado distilled whiskey, but in case you don’t it goes something like this.

When volunteer firefighter Jess Graber responded to a neighbor’s barn fire down the road, he never imagined any good could come of it. But the barn he made effort to save belonged to George Stranahan, long-time liquor connoisseur. When the fire settled, the two discovered a shared passion for the Colorado outdoors and a good pour of fine whiskey.

After much success, Stranahan’s was sold to Proximo.  Proximo owns several distilleries such as Jose Cuervo and Hangar One, and as you will see Proximo is NOT stingy on continuing to produce high quality products.

The Whiskey Wash – “The new Stranahan’s Sherry Cask starts as the flagship American single malt whiskey that’s aged for four years in new white American oak barrels after being distilled from 100% malted barley and Rocky Mountain water. From there it is then cask finished in Spanish Oloroso sherry barrels, sourced from the Andalusia region of southern Spain. These barrels are said to have been aging wine for over 40 years, thus giving the whiskey an extra special flavor

Cooper’s Price $79.99

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LAST WHISKEY TASTING OF THE YEAR…FRI & SAT 5-7pm

Awesome Gift Ideas!

Only 1 bottle for two nights of tasting….ck this out!

Suntory Hibiki Harmony

 

 

Cooper’s Special Price $79.99*   (buy one bottle get 10% off )

Michter’s Samll Batch Unblended Whiskey

 

 

Cooper’s Special Price $34.98

  Laws Four Grain Whiskey Cognac Barrel Finished 

 

 

Cooper’s Special Price $79.99*  (buy one bottle, get 10% off)

Leopold Bros. Rocky Mountain Blackberry Flavored Whiskey

 

 

Cooper’s Special Price $64.99

 

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Seriously Santa…A Scotch Tasting? YES! Fri & Sat 5-7pm

Awesome Gift Ideas!

Only 1 bottle for two nights of tasting….ck this out!

Gordon & Macphail Bunnahabhain 2007

 

 

Cooper’s Special Price $52.99

Gordon & Macphail Macallan 2007

 

 

Cooper’s Special Price $56.99

  Oban 18 Year

 

 

Cooper’s Special Price $99.98

Kilchoman Machir Bay

 

 

Cooper’s Special Price $64.99

 

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Why Not..Taste Whiskey?! October 27-28, 5-7pm

ONLY 1 BOTTLE EACH WILL BE OPEN~WE’LL TASTE BOTH NIGHTS: BE THERE EARLY!

Suntory Toki Japanese Whiskey

Suntory wins ISC “Distiller of the Year” for three consecutive years, fourth time in total. The ISC “Trophy” is awarded to Hibiki 21 Years Old for two consecutive years. Third-generation master blender Shingo Torii continues the pursuit of his family legacy to challenge what a Japanese whisky can be.

The word “toki” represents the connection of time in Japanese, and this new expression embodies how tradition meets innovation to move forward. Suntory Whisky Toki is a blend of selected malt and grain whiskies from the Hakushu, Yamazaki, and Chita distilleries. Unlike their previous blended expressions that focuses on malt from Yamazaki as the key component, this one highlights Hakushu malt aged in American oak and balances that with grain whisky from Chita distillery. The blend is completed by adding single malts from Yamazaki, that have aged in American and Spanish oak. 

Cooper’s  Price $39.98

Bushmills Red Bush

Bushmills was actually launched in 1608, but the Old Bushmills Distillery was not officially recognized till 1784. Hugh Anderson registered the Old Bushmills Distillery and the Pot Still became its registered trade mark. It’s still their mark of genuine distinction today.  1885 Bushmill burns to the ground but is rebuilt.

Red Bush is a blended whiskey aged in first-fill-bourbon casks. No age statement is given other than the standard “at least three years of age”.

Kevin’s Notes:  I threw this in the tasting because:

  1.  It’s a great price for an Irish Whiskey!
  2. The use of Bourbon cask is one-of-kind for Irish whiskey. 3. The whiskey is stunning.  You will see a truly positive effect of the Bourbon cask to the taste profile of this whiskey.
  3. I cannot always buy and sell this whiskey at this price, so I will not be able to guarantee this price on a regular basis.

Cooper’s Price $19.98 

I.W. Harper 15yr Bourbon

“I.W. HARPER is the bourbon that became the legacy of Isaac Wolfe Bernheim. He was born in Schmieheim, Germany in 1848. Bernheim arrived in America in 1867 with only four dollars in hand. He described his new life in America as being a “peddler in Yankee notions” in the New York and Pennsylvania area. When his horse dies, he moves to Paducah, Kentucky and becomes a bookkeeper for a liquor firm. In 1872, he and his brother Bernard start their own liquor company, called Bernheim Bros. They were wholesale dealers in whiskey.

Originally, launched by Isaac Wolfe Berheim, of Berheim distillery.  The brand is now owned by Diageo.  While the brand has been sold since 1872, it has NOT been in the U.S. for the last 20+ years.  It was only offered and sold in the international marketplace during those years.  The mashbill is 86% corn, 6% rye, and 8% malted barley.

This is a gorgeous whiskey displaying the true whiskey character from years gone by.  It is slightly sweet, but complex and generous with character!

Cooper’s Price $64.98

 A.D. Laws Four Grain Bourbon Sauternes Cask Finished

Laws Whiskey House is a fiercely independent Colorado distillery committed to producing the highest quality whiskey using local ingredients. We are guided by three simple principles:  CRAFT OVER COMMODITY – QUALITY OVER QUANTITY – WHISKEY ABOVE ALL.®  Al Laws took concepts from paper in 2006, to production in 2011; in October 2014, Laws brought whiskey to glass, harvesting only when the whiskey said it was ready. Today the Laws team of dedicated craftsmen employ the same “no-compromise, no shortcuts” approach to making a growing family of high-quality, authentic American whiskeys that capture the character of Colorado and the people that make it.

Every drop of whiskey we sell is made 100% from grain to bottle at our distillery located in Denver, Colorado. We have never sourced one drop of whiskey and we never will. — Al Laws

Kevin’s Notes – Sauternes is a dessert wine made in France.  The wine is aged in French Oak.  In the past, some Scotch Whiskies have been aged in Sauternes barrels, but very few American whiskies and this is the first Colorado whiskey to do so.  Very Limited Quantities

Cooper’s Price $69.98 

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Summer Tequila Tasting – July 28th & 29th – 2017

Tequila Ocho

Tequila Ocho Logo

Tequila Ocho sources its agaves from “single estates” – single parcels of land with unique microclimates. Access to multiple estates at varying altitudes allows Ocho to showcase different nose and favor characteristics through each vintage. The brand represents the unveiling of “terroir” as a genuine product concept in tequila and confirms that it exists as much in agave as it does in grapes. This concept is centuries old in wine, but has not been seriously explored in spirits. Whereas most spirits focus their distillation on delivering “consistency of character”, Ocho is original in its delivery of “complexity of character” through each vintage.

Tequila Ocho is made by Felipe Camarena, a third generation Tequilero, in partnership with Tomas Estes, the “Ambassador of Tequila to the European Union.” This is a potent combination that delivers heritage and tradition coupled with innovation. Felipe and Tomas produce a tequila that is made slowly in the old‐fashioned way.

Ocho is the first tequila to designate both the year it was produced and the precise field from which the agave was sourced. Each is noted on the front label to confirm their authenticity.

Tequila Ocho Plata Rancho “Puerta del Aire” 2016 – The Puerta del Aire Ranch is about 3 kms northeast from La Alteña. The land is a gentle slope of red soil oriented and is about 6,000 ft above sea level. The agave was 7 years old, with an average weight of 85 pounds some 220 pounds and 26% sugar content.

Tequila Ocho's Ranches
Tequila Ocho Ranchos

*Tequila Ocho Plata

Aromamenthol, lily, banana skin, cooking oil brought to a high heat, round spices, cinnamon, rose water, chalk, calcium. Unaged and honors the noble agaves of Arandas and the Camarena “Ranchos” through intense, lively and clean flavors Made with 100% Blue Agave.

Palatemolasses, brown sugar, coffee, cacao, pink pepper, white rum, basil

Cooper’s Price – $46.98 

*Tequila Ocho Reposado

Aroma: kaffir lime leaf, pine, lime zest, almond/peach kernel, creamy vanilla, green olive salinity/brine

Palate: Freshly cut grass, eucalyptus/menthol, green pear, hazelnut mid-palate moves into a burnt cacao, with caramel and toffee ending with a light spicy finish.

Cooper’s Price – $49.98

Tequila Senor Artesano Reposado and Anejo

A & T Importing introduces Tequila Señor Artesano: A premium portfolio consisting of Señor Artesano Blanco, Señor Artesano Reposado and Señor Artesano Añejo.  Señor Artesano Tequilas are made from the finest 100% blue weber agave, which is grown for at least 8 years to ensure an optimal sugar content resulting in better flavor, quality and consistency. The distinctive flavors of Tequila Señor Artesano are created by slow-cooking the pristine blue agave in special ovens before extracting the sugar. Upon extraction, the juice is then fermented and carefully distilled to ensure that all aromatic and flavor properties stay intact. The liquid, excluding the Blanco is then placed into American Oak barrels for proper aging.

Señor Artesano Blanco: Clear with a platinum cast, is a delicate, sweet agave with floral, tropical fruit and lemon zest aromas and a hint of pepper. It has a soft mouthfeel and a light- to medium-bodied palate with bright agave flavor, notes of pepper, vanilla bean, pineapple and spice.

Señor Artesano Reposado: Rich and golden-hued, has a spicy aroma with a hint of caramel fudge. Its bold, round palate is medium- to full-bodied and has a rich roasted agave taste with sweet tropical fruit, vanilla and brown spices, and a long spicy finish.

Cooper’s Price – $48.99

Señor Artesano Añejo: Beautifully golden in color, offers a delicate woody aroma with hints of chocolate and butter candy.

Cooper’s Price – $54.99

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Cinco De Mayo Tasting – Tequila and Mezcal

Casamigos Blanco Tequila (Jalisco, Mexico)

George Clooney, Rande Gerber and Mike Meldman bring you Casamigos, a small batch, ultra premium tequila made from the finest, hand-selected 100% Blue Weber agaves, grown in the rich red clay soil and cool climate of the Highlands of Jalisco Mexico. To give our tequila its unique flavor and ensure the finest quality, we use traditional pot stills for distillation. The water we use is naturally purified from our own wells to ensure no change to the tequila’s flavor profile.

Blanco represents the purity and quality of an ultra-premium tequila. This tequila was created to enjoy neat, chilled, or mixed in any cocktail. Hand selected mature Highland Blue Agave and the mineral rich soil from the Highlands of the Jalisco region in Mexico, deliver the clean taste Casamigos Tequila Blanco is known for. In true blanco style, Casamigos Tequila Blanco displays the natural flavors, sweetness and intensity of the Blue Weber Agave without any aging.

Tasting Notes: Fruit forward with notes of vanilla, grapefruit and sweet agave.

Cooper’s Price $44.98

Casamigos Reposado Tequila (Jalisco, Mexico)

An ultra-premium tequila aged for over 7 months in small, American white oak Barrica Tequilera barrels. Casamigos Tequila Reposado exhibits the true flavors of the hand selected Highland agave, along with the complexity and richness which comes from the oak aging process. This fine product was made to be served chilled with lime or mixed in any cocktail. The full, rich flavor is enhanced by the bold consistency of the Highland Blue Agave piñas.

Tasting Notes: Notes of dried fruits and spicy oak along with a touch of sweet agave.

Cooper’s Price $47.98

Grupo Yuu Baal Mezcal (Oaxaca, Mexico)

Grupo Yuu Baal, S.A. de C.V., a 100% Mexican company, a social enterprise that highlights the traditions of the native Oaxacan producers of mezcal, that of which the complete process of production is artesanal impregnating in each of its products the mistycal, the exotic, and the absolutely delightful taste that makes this majestous drink.

Grupo Yuu Baal is made up of producers in San Juan del Rio, San Luis del Rio Tlacolula and Miahuatlan, Oaxaca. The quality of the “magueys” begins in the earth and looking after it as well, this means that the complete cycle of production as is the planting, cutting, and destilation are done manually, all with absolute respect for our environment.

Tasting Notes: Excellent for all occasions, as an appetizer or even as a complement for some of the most diverse regional foods, national and international alike. You will delight in a prestigious note of soft flavor and exotic nature, followed by a refreshing flavor of vigorous intensity that reflects the first years of the maguey plant. For the ardent palate as much as in the indulgence of its outmost desire as in the enjoyment of the undiscovered, a drink that demonstrates the marvelous density of the best Mezcals.

Cooper’s Price $36.98                                                                                                        

Bozal Ensamble Mezcal (Oaxaca, Mexico)

On the steep precarious hillsides of Oaxaca and Guerrero varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at Bozal believe that something wild produces a far richer spirit.

Tasting Notes: A slightly smoky, yet herbaceous undertone rests on the center of the palate, while citrus and floral notes from the Barril are introduced and strengthened by the warm viscose finish of the Mexicano. This is a light and easy sipping mezcal, which will delight and surprise you with its complex  lingering finish.

Regular Price $50.00

Cooper’s Price $42.98

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Whiskey and Whisky Tasting – April 7th and 8th

Basil Hayden Kentucky Straight Bourbon

The eponymous Basil Hayden’s® Bourbon dates back to 1796, when Master Distiller Basil Hayden Sr. created a recipe unlike any other. He used a traditional corn base, but mixed in small grains in his mash to capture the spicy flavor of rye and complement the sweet smoothness of corn. More than 200 years later, Basil Hayden’s is a singular bourbon that bridges the flavor of rye whiskies and small batch bourbons together.

Basil Hayden’s is unequalled in that it utilizes twice as much rye in it as the other bourbons in the Collection. Enriched by a hint of peppermint, it impresses with notes of pepper balanced by slight citrus overtones, and a spicy, warming finish. Aged eight years at a relatively mild 80 proof, Basil Hayden’s has a broad appeal and is equally enjoyable alone or in cocktails such as a Juicy Basil and Basil Bubbly.

The Signature Baudin – Ingredients: 1 1/2 parts Basil Hayden’s ® Bourbon, 3/4 part honey syrup*, 1/2 part lemon juice, and 1 dash of Louisiana Hot Sauce.

Preparation: Add all ingredients and ice into a cocktail shaker and proceed to shake. Strain into a rocks glass filled with fresh ice. Garnish with a lemon peel.

*The honey syrup is 2 part honey to 1 part warm water. Diluted just enough to make the consistency runny, not thick, and not too watery.

Cooper’s Sale Price $39.98

Jefferson Very Small Batch Bourbon

Trey Zoeller, founder of Jefferson’s Bourbon, continues a family legacy of distilling. Handcrafted in “very small batches”, using traditional techniques, his bourbons appeal to novice and experts alike. Very small batch bourbons are produces by skillfully marrying a selection of 8 to 12 barrels in various ages. It achieves the precision of a single-barrel bottling, while ensuring the complexity and the consistency expected by fine bourbon and rye aficionados.

Mix of 60% Corn, 30% Rye and 10% Malted Barley.

Aged 6-10 years. Aged in No1 Char Barrels (light char).

Each bottle includes handcrafted batch number on the neck label.

Cooper’s Sale Price $34.98

Ohishi Sherry Cask Whisky

The Ohishi distillery is located on the banks of the Kuma River, one of Japan’s fastest flowing rivers. The distillery was founded in 1872 and produces some of the most exciting whisky coming out of Japan. Ohishi grows at least 30% of the rice that they distill, and the fertile soils and exceptional growing climate make for some of the finest base ingredients available. The strain of rice is called “gohyakumanishi” (meaning “five million stones”), and an organic method of cultivation is utilized that requires the use of koi carp for weed control. The rest of the grain is procured from local farms in Kumamoto prefecture and is of the short grained Mochi variety. The grains are partially malted and then distilled on the traditional Japanese stills before being filled into ex-sherry and brandy casks and aged for a long time time in high-altitude warehouses. This cask brings in a great balanced sherry influence and definitely feels more like Scotch than our single cask from the Fukano Distillery.

Most important to know, this is not finished in Sherry casks. It is aged entirely in Sherry Casks.

Cooper’s Sale Price $69.99

 

Bear Creek Distillery Rye Whiskey

 Bear Creek Distillery is an American craft distillery located in the heart of Denver, Colorado. Each spirit is produced, grain to bottle, in our Denver facility and distilled using our German built, state-of-the-art Kothe still. Whenever possible, we use local ingredients and materials sourced from Colorado companies. Currently, our hand-signed and batch numbered line up includes Rye Whiskey, Wheat Whiskey, White Whiskey, Cask Strength Rum, Silver Rum, Spiced Rum, 100% Rye Vodka and 100% Wheat Vodka. In due time our product line will grow to include two bourbon offerings; our Signature Straight Bourbon, and our Wheated Bourbon.

BCD Rye Whiskey is distilled one batch at a time from a wash of 100% organic dark rye and then matured in new American White Oak 30 gallon barrels. Once matured, each 30 gallon batch is down proofed to 90 proof and becomes its own unique batch.

Cooper’s Sale Price $59.98

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Cooper’s Barmbrack Sour

Our Barmbrack Sour is inspired by the true Irish Soul Food – the Barmbrack. This is a loaf of bread with currants or raisins, offering a candied, warm, nutty taste. Boasting a smooth, foamy finish this cocktail is impressive but easy.

A few ways you can mix up this recipe:

  • Switch out the citrus – try something sweeter like orange or more sour like lime
  • Switch the type of nut – toasted pecans work great and offer a nuttier flavor

INGREDIENTS

1.5 oz Redbreast Single Pot Still Irish Whiskey

1 tsp White Sugar

1 tsp Apricot Jam

.5 oz Fresh Squeezed Lemon Juice

2 dashes Angostura Bitters

1 Egg White

1 pinch Cinnamon, Freshly Grated Nutmeg

1 pinch Chopped Toasted Walnuts

INSTRUCTIONS

  • Add whiskey, sugar, jam, lemon juice and bitters into a cocktail shaker and stir. Add the egg white and pinch of cinnamon.
  • Dry shake without ice to combine ingredients.
  • Add ice and shake vigorously
  • Once well shaken up, fine strain into glass and garnish with toasted walnuts and a light dusting of freshly-grated nutmeg.

TIPS

  • If you have to use an alternate whiskey, at least but be sure to keep it Irish
  • 1.5 oz is the size of a standard jigger – the larger side is 1 oz and the smaller side is .5 oz
  • If egg whites aren’t your thing or you are vegan, try a certified organic gum paste. This contains gum arabic, a mixture of different complex sugars, i.e. carbohydrates, which when shaken, ensure that the mixture is more heavily emulsified and becomes delicately bonded, much like when an egg white is beaten. It also forms the coveted foam.

Original Recipe > https://www.tullamoredew.com/en-gb/cocktails/barmbrack-sour/

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