APPETITE Whether hunting for the latest unusual spirits as a gift or searching out an ice-breaking pour for holiday festivities, these brand new products — a number of them local — are standouts from my incessant sampling.
TEMPUS FUGIT CRÈME DE MENTHE AND CRÈME DE CACAO
Praise be for the arrival (finally) of these game-changing liqueurs! I had the privilege of tasting early prototypes of local Tempus Fugit’s crème de menthe and crème de cacao well over a year ago. One taste and I could never go back to the cheap-tasting versions of both we’ve been stuck with for decades.
As popular elements in classic cocktails (you’ll find them all over the quintessential 1930 Savoy Cocktail Book), the Tempus Fugit team revives the crèmes to their original glory using natural herbs and botanicals. Just as they’ve done with Gran Classico and Creme de Violette, they recover recipes popular long before chemical additives and mass production. As I’ve said before, my guilty pleasure cocktail is a Grasshopper (confession: it was my first favorite cocktail at age 21), and no Grasshopper is more revelatory than one made with TF’s menthe and cacao with a splash of cream.
The crèmes also reinvigorate classic cocktails like the Stinger (brandy, crème de menthe) or a Brandy Alexander (cognac, crème de cacao, cream). Crème de menthe is crisp, minty, like breathing in fresh mountain air. Crème de cacao is earthy, dark chocolate with a light, subtly sweet hand. Waiting on label approval, TF has two more treasures in store for us, hopefully by early next year: a Fernet (less menthol, more layered herbaceous notes than Fernet Branca), and a Kina — a bitter, bright aperitif most closely related to Lillet. Again, tasting early versions of both historical recipes, I’m not surprised: they’re beauties.
$29.99 each, www.tempusfugitspirits.com
ESSENTIAL SPIRITS BIERSCHNAPS
Sergeant Dave Classick, master distiller and Vietnam War vet is known for his gold and silver rums (www.sgtclassick.com). Besides being a Bay Area local — his distillery is in Mountain View — he also runs Essential Spirits, producing a grappa, bierschnaps, and a pear brandy. All three (and the rums, for that matter) make worthy gifts, but “most unusual” points go to the bierschnaps.
Distilled in an Alembic still, this clear, Bavarian spirit is brewed from, you guessed it: beer, a California Pale Ale, light on the hops, which the Essential crew brews themselves. Smooth as a quality vodka, it evokes elements from spirits as varying as grappa to tequila, retaining a dry finish from American malt. Enjoy this rare German treat on the rocks, as a martini, or in Sergeant Classick’s own Classick Lime Rickey.
BITTERMENS SPIRITS AMÈRE SAUVAGE
Each November, the Indy Spirits Expo offers excellent small production pours, and even I find a few new surprises every year. This time, a winner was New York’s Bittermens Spirits (yes, of the popular indie bitters line), with a brand new line of five bitter liqueurs ($29.99).
Each is a worthy purchase, whether it be Amère Nouvelle, an Alsatian-style bitter orange liqueur used in classic cocktails like the Amer Biere (pale lager, bitter orange and gentian liqueur), or the limited edition Hiver Amer, a bitter orange-laced cinnamon liqueur, ideal in egg nog or toddies. My favorite at first taste was the Amère Sauvage, an alpine gentian liqueur. Tempering famously bitter gentian root herbs, it is earthy and lush in a White Negroni.
$29.99 each, spirits.bittermens.com
OLD WORLD SPIRITS GOLDRUN RYE
Old World Spirits, a small gem of a distillery just south of San Francisco in Belmont, produces a whole line of winners, from California-spirited Blade Gin and its aged counterpart, Rusty Blade, to the lushly spiced Kuchan Nocino black walnut liqueur. New release Goldrun Rye is the right gift for whiskey fans. K&L Wine Merchants (www.klwines.com) is stocking some of the first bottles available of this long-anticipated rye.
With an Old West label, the Gold Rush-inspired rye whiskey calls up warm cereal and whispers of molasses and caramel; it’s smooth enough to convert bourbon drinkers to the spiced pleasures of rye, the “other” American whiskey. Unlike many ryes, the spice doesn’t overwhelm. Rather, it tastes as a fresh as just-baked loaf of rye bread.
In my recent travels through Scotland, I sampled a brand new Scottish gin called Caorunn, pronounced “ka-roon.” (Scottish gin? We’re seeing more, like Bruichladdich’s Botanist and Darnley’s Gin, made in England but with Scottish connections). Besides employing typical London dry style botanicals like juniper, Caorunn goes a different direction with Scottish ingredients like heather, dandelion, rowan berry, bog myrtle, and Coul blush apple (a total of six traditional and five Celtic botanicals make up the gin).
Despite its traditional roots, Caorunn plays against type with rosy apple notes, a crisp body, and dry finish. For gin lovers, it’s a slightly different take. In experimenting at home, I find it works best with rustic apple juice, bringing out a vivacious fall spirit evocative of the gorgeous Scottish Highlands in which it is made (it’s distilled at Balmenach Distillery).
Bonus ideas: Any or all of the three stunning new gins from St. George‘s will warm their hearts. Art in the Age (a Philadeliphia-based company that created Root and Snap liqueurs, www.artintheage.com) just released Rhuby, a spirit based on 1700s American rhubarb tea recipes, made from rhubarb, beets, carrots, lemon, petitgrain, cardamom, pink peppercorn, coriander, vanilla, and pure cane sugar. And stay tuned for my palate-pleasing Scotch gift suggestions on the Pixel Vision blog.
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