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Right on
the rocks
by Darryl Beeson

One of
the biggest trends in spirits, over the past decade or more, is the
desire for smoothness. This means no flavor sometimes. Vodka
distilled so many times that it has no taste.
Lately there has been a similar
movement in gin. An acquired taste that some say tastes more like an
evergreen tree than your desired mixer ingredient, one new company
has toned the herbs and greenness done somewhat.
'Right Gin' was created by two
entrepreneurs, W. L. Lyons Brown and Cory H. Isaacson (Blackmint
Distillery and Altamar Brands, LLC). They admitted that they hated
the taste of gin and found it their mission to tinker with the
profile of this classic. Perhaps it could appeal to younger adults.
They traveled all over the world to find the perfect ingredients for
their 'perfected' gin.
The classic ingredients of gin are
still in Right Gin, but without the so-called bitter, oily after
taste that the classic gins on the market may have.
The most common style of gin, typically
used for mixed drinks, is called 'London dry gin.' It begins by
taking a neutral grain spirit (usually produced in a what is called
a column still) and redistilling after the botanicals are added. In
addition to juniper, classical gin is usually made with subtle
amount of citrus botanicals like lemon and bitter orange peel. Other
botanicals that may be used include anise, angelica root and seed,
orris root, licorice root, cinnamon, coriander, and cassia bark.
Colonel Sanders would be jealous.
Right Gin ($40 per 750ml bottle) is not
yet in full, national distribution. It was first launched in New
York, Boston and Las Vegas in 2007, then more recently in other
major markets.
This new firm also imports Kübler
Absinthe, a relevant beverage that is newly legal again in the
United States. Being that this forgotten spirit was banned for over
a century, curious consumers have been interested in tasting it. The
taste of anise is infused in this potent spirit. Kübler Absinthe is
made in Switzerland.
The Kübler family produce absinthe in
Val-de-Travers, beginning in 1875. This is the original birthplace
of the great absinthes made famous in the highest art and literary
circles during the Belle Époque in the 1880s. It takes its name from
Yves Kübler who now carries the tradition of distilling genuine
absinthe under his family’s name into its fourth generation.
Invented in the Val-de-Travers in
Switzerland in 1740 by a Swiss doctor for his patients, it was
quickly adopted by the trendy bohemians in France as a replacement
for wine that was in extremely short supply. Baudelaire, Manet, Van
Gogh, Degas, Toulouse-Lautrec, Picasso, Oscar Wilde and later
Hemingway were all absinthe enthusiasts. They found absinthe as a
drink that heightened the senses and improved creativity. Although
there was no scientific basis in absinthe’s rumored effects, a
legend was born.
Absinthe took root in New Orleans and
achieved similar success in other parts of America. Known by the
nickname, “The Green Fairy,” absinthe was ultimately done in by its
own popularity. Numerous cheap imitations came on the market, the
product became a health hazard to consumers, and both the Swiss and
US governments ultimately banned it. In 2004, the Swiss government
overturned the ban and Yves Kübler went back into business producing
his great grandfather’s original formula.
“Swiss Absinthe Superieure Kübler” is
liquor distilled with herbs grown in the Val-de-Travers. Artemisia
Absinthium (more commonly know as wormwood) is the primary
ingredient in a formula that also includes coriander, mint, anise
and fennel among other herbs and botanicals. The price per liter is
$49.99 and the alcohol level is high at 106 proof (53%).
For more great wine suggestions, click
here
Do you have any questions, comments or suggestions? Email: jwdineline@aol.com
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