Archive for September, 2010
Pink Gin Cocktail
The Pink Gin, as the name half implies and half does not—is a stout cocktail. Composed of just gin and bitters, it’s not for the faint of heart. Simply uttering
Partida Reposado Tequila Review
Partida Reposado Tequila is part of the 100% agave Partida lineup that also includes blanco, anejo and extra anejo tequilas. The reposado is aged for six months in used whiskey
Germain-Robin Brandy Reviews
Germain-Robin Brandy is hand-distilled in small batches in California. Germain-Robin was started in the 1980s by Ansley Coale and Hubert Germain-Robin, who comes from a long line of cognac
Olmeca Altos Reposado Tequila Review
Olmeca Altos tequilas have, until recently, only been available outside of the United States. That changed last month when Olmeca Altos announced that its 100 percent agave Plata and Reposado
Old Forester Birthday Bourbon Review
Old Forester Birthday Bourbon is back for another year. The latest edition of Birthday Bourbon, which commemorates the birth of Brown-Forman’s founder, George Brown, is aged 12 years and just
Happy Independence Day, Mexico!
On September 16, Mexico celebrates its Aniversario de la Independencia, which marks 200 years of independence from Spain. Like many conscientious Texans, I’ll be drinking tequila and glancing ominously in
New Amsterdam Gin Review
Before there was New York, there was New Amsterdam, and New Amsterdam Gin pays homage to the former Dutch settlement with a namesake gin. Of course, New Amsterdam Gin
The Lash Spiced Rum Review
The Lash Spiced Rum is a blend of West Indies rums aged four years in used bourbon barrels. The Lash is infused with spices, bourbon vanilla extract and other flavors.
The
Canadian Club Sherry Cask Review
Canadian Club Sherry Cask is a small batch Canadian whiskey that’s aged for eight years in white oak and then finished in Spanish sherry casks. It sits at the top
Aeroplano Tequila Review
Aeroplano Tequila is a 100% agave tequila produced in the central lowlands of Jalisco. Aeroplano is created by first cooking the heads of the agave plants in old masonry ovens,
