La Pinta has changed their look but kept the liqueur as wonderful as ever. La Pinta (named apparently after the first ship in Columbus' group of 3 to see the new world) represents the union between the “old & new” worlds. They begin with excellent Clase Azul Tequila that is infused with the juice from a 'myriad' of Pomegranates, that are then aged for a full 12 months to allow the flavors to meld and reach the amazing balance of tart / sweet / earthy that we expect from LaPinta. The aromas are pure unadulterated pomegranate—subtle, earthy and tart, but with a bright sweetness. On the palate these scents are attained and transcended with the greatest of ease: tart, tangy, lovely fresh pomegranate—that is so clean and sapid that it bursts with juicy ripe fruit. As the flavors of fruit quietly pass, the scrumptious flavors of illustrious Clase Azul shows. La Pinta is unbelievable, enjoy it chilled, as an aperitif or in a cocktail.
Wednesday, February 6, 2013
Hardy began in 1863, with a gentleman named Anthony Hardy, who became so taken with the Cognac region that he packed up everything and moved. He established himself as a purveyor of the highest quality wines and spirits, but what he was most connected to and the only product that bears his family name is Hardy Cognac. Hardy is synonymous with superior Cognac and that is recognized the world over. Their Pineaudes Charente is called Le Coq D'Or and it is named after the Hardy family crest “The Golden Rooster”. The first thing you see when visiting an old world château is the family crest over the doorway and Le Coq D'Or is the perfect greeting for a guest. It is made by adding cognac to grape juice before it could ferment and then the mistelle is aged to concentrate the flavors and allow them to evolve as they meld. The nose shows grape juice (concentrated), golden raisins, quince and delicate spice. The flavors are exactly what you expect from smelling with the addition of honey soaked bran and persimmon. The lovely flavors and clean mouth-feel are a fruity graciousness ready to be shared. The finish is crisp, refreshing and clean. This is perfectly enjoyable to drink, it is rich, fruity and the consummate offering for any occasion. Have it chilled, on ice, with a twist or in a delectable cocktail.
This is a connoisseurs treasure. So much so. that Robert Parker said: “Never have I been so enchanted by a before drink as this”. That sounds like fair praise to me. Christian Drouin Coeur de Lion Pommeaude Normandie is a delicate blend of young Calvados with un-fermented apple juice. After fortifying the apple juice it (with the Calvados) are aged a minimum age of 14 months in oak barrels (for the Appellation rules.); Christian Drouin's Pommeau, is aged 3 or 4 years to achieve a more integrated balance with no alcohol showing. The nose reveals an ebullience of fruit characteristics, starting at concentrated apple juice, blossoms soaked in honey and evolving to caramel and dark wood. The taste display the aromas, but not as sweet as implied by the scents and immanently much more complex. It also shows delicate spices and herbs dancing in the juicy sweetness—so delicious. The finish carries all this in a clean, full and lingering display. Try this neat, chilled, with food, before food, with blue cheese, melons, dark chocolate... you get the idea.
BoissiereSweet Vermouth is made from a recipe developed in 1857. Originally, Boissiere was French brand of vermouth made in the Chambéry region, in 1971, seeking a new home, the brand relocated to the other side of Mt Blanc to Turin Italy; so, this vermouth can claim two of the “capitols” of vermouth as it home. Vermouth begins with a neutral, dry white wine (generally) which is then blend in an eau de vie that has been infused with a special selection of herbs, flowers, fruit peels, seeds, plants and whatever botanicals needed to achieve its specific and distinct attributes. The addition of the eau de vie infused with the 'singular botanical recipe' into the wine makes vermouth an 'aromatized'-'fortified' wine. With sweet vermouth caramelized sugar is then added to achieve desired sweetness and color. In Boissiere, the aromas start at clean flowers, marjoram, coriander, citrus, chamomile, cake, clove, herbal and hints of nutmeg. The flavor articulately follows the aromas awash in a well integrated sweetness. All of this leads to a lean, fresh finish. Try this in any cocktail that calls for sweet vermouth, with soda water, on ice, with a twist or neat with a meal.