The Highland Park 50 Year Old will even look better than that Russian Bear Clock on your mantle.  The Scotch is encased in a limited edition bottle which is wrapped in a netting of hand-crafted ornate sterling silver designed by Maeve Gillies, Scottish bridal jewelry designer based in New York.  The bottle design is said to express the best of Orkney’s natural elements.  The bottle itself is then packaged in a hand-carved oak box, with a sterling silver porthole, allowing one to spy the prize inside.

Highland Park describes this gem as:

Highland Park 50 Year Old is the distillery’s oldest and most prestigious release. Only 275 bottles of this remarkable Limited Edition are available. It is a vatting of five casks distilled in 1960. Like all Highland Park, the 50 year old has been cask-harmonised, that is to say, refilled into casks upon reaching maturity in order to ensure perfect balance and consistency.

To ensure the full impact of the rich, complex flavours that come from a lifetime of maturation, Highland Park 50 Year Old has been bottled at 44.8% abv.

TASTING NOTES

Appearance:Clear and bright with burnished mahogany hues.

Nose:Complex and multi-layered; dusty wood and old tobacco pouch at first. Slowly the emphasis moves to fruit and spices; cooked damsons, raisins and nutmeg are all prevalent.

Palate:At full strength, it is rich and spicy with excellent tannins and notes of muscovado sugar to the fore with a hint of wax. When reduced, orange peel, camphor and cloves emerge.

Finish:Long and very spicy, slightly smoky remnants.

This treasured bottle is so special that it comes with its own YouTube video by Gerry Tosh, Highland Park’s Head of Brand Education: http://www.youtube.com/watch?v=VHfbeBAK9kQ.

This is likely the last bottle of the original 275 that you will find available for purchase in the United States, making it the last great find of its kind.

- Rick C., Beltramo’s Spirits Buyer

What is a single barrel Whiskey, how do you choose it, how is it better, and do they send you the barrel and you bottle it at the store? Single barrel Whiskey is just that: one single barrel of whiskey.  Standard protocol for making whiskey is to blend several barrels into one uniform whiskey that remains consistent bottle after bottle which for all intents and purposes is a great thing. There is nothing wrong with knowing what you’re getting quality and taste wise when you buy something, but occasionally, it is nice to step outside of your comfort zone and try something new and exciting which is exactly what we’ve been provided with, thanks to the good folks at Heaven Hill Distillery.

Going back to answer some of those question how is it is better? Better is a relative term: to me different and interesting are better ways to describe single barrel Whiskeys.  How do we get different and interesting? It starts with our supplier supplying us with a range of samples (see photo). In the case of our Elijah Craig bottling the only thing the samples have in common was that they were all 12 years old. The variables include proof at the time it was removed from the barrel and where the barrel was stored (first floor or the fifth floor of the Rick house). Each of these factors changes the final product. And finally, no we do not set up a bottling line in the back of the store.  The distillery does the bottling and adds our label.

Here are some of my tasting notes.

Bernheim Wheat Whiskey (51% soft winter wheat as opposed to 51% corn as in Bourbon) 90 Proof 5 Years Old ($29.99)

The Bernheim Wheat has a deep bronze, copper color

Crisp and light, apple cider, all spice, and toasted oak on the nose.

This is such a great whiskey for any skill level of drinking, but especially for those just starting their way down the Bourbon trail, it is a great gateway whiskey. Beautifully balanced, but the flavors are well defined with vanilla and light honey sweetness that isn’t sticky in the least. The sweetness is far from cloying. Cherry notes come through also followed by heavily toasted bread and dry oak. Sweet spices emerge from mid palate through to the finish. For such a light, airy Whiskey, this finish is really pretty long. Again the cherry fruit shines through in a hard cherry candy or maraschino flavor, and then toasted oak and sweet spice really takes over.

Elijah Craig 94 Proof 12 Years Old  ($23.99)

The Elijah Craig has a light caramel reddish color

Elijah Craig has a bouquet of vanilla, firm, not overbearing.   The roast from the barrels is evident to the nose, and upon tasting, it has certain dry vanilla bean to it. Our barrel seems to have more oomph than the standard Elijah which could be because ours is all 12 year, whereas in the standard Elijah Craig 12 Year bottling, Heaven Hill will add some older whiskey for smoothness.

Evan Williams Single Barrel 2002 86.6 10 Years and 8 months ($24.99)

The Evan Williams Single Barrel has a deep gold/honey color.

On the nose, vanilla, candied orange rind, hints of clove and nutmeg.

Caramel and vanilla with a candied fruit heart, the oak influence is quite minimal compared to 2001 non Beltramo’s bottling that I tried last. The Whiskey is layered and composed from entry to the finish. Subtle sweetness and ever increasing warmth, the rye adds a little pop to the finish.

Rick C., Beltramo’s Spirits Buyer

Well if you’re reading these lines that must mean that you found my last entry intriguing enough to come back and try some new cocktails to soothe the head and make your insides all cozy. Without further adieu, here’s the second installment, ready for your drinking pleasure.

Rum-laced Cider

• 1 ½ oz Coruba Dark Rum ($14.99)
• 1 ½ oz Sailor Jerry’s Spiced Navy Rum ($16.99)
• Hot apple cider

Pour your rums into a Brandy snifter and top with cider, then float a pat of butter on top and dust with cinnamon and/or nutmeg. There’s a pleasant continuum in this cocktail with the deep molasses flavors of the Dark Rum flowing into the Spiced Rum transitioning finally into the spiced notes of the apple cider. The butter on top ties everything together and makes the drink completely rich. Imbibe this one and melt away.

Hot Chocolate Stinger

• ¾ oz Park VS Cognac ($29.99)
• ¾ oz Tempus Fugit Crème de Menthe Blanc ($33.99)
• 4 oz hot cocoa

Stir together the Cognac and Crème de Menthe into a large coffee mug and then pour in your hot cocoa. Top with whipped cream and dust with cocoa powder. Best. Hot. Chocolate. Ever.

Brotherly Love

• 1 ½ oz Damrak Amsterdam Gin ($19.89)
• ¾ oz Licor 43 Cuarenta y Tres ($22.99)
• ¾ oz simple syrup
• 4 oz steamed milk
• Garnish with fresh ground nutmeg

Whoa! Whoa! Calm down there, friend. I know why you’re recoiling in abject terror. You don’t even want to think about this combo of ingredients, do you? You’re afraid that simply looking at the above list will haunt your dreams for nights to come, but hear me out. Milk used to be a totally commonplace ingredient in many a vintage cocktail. Take Rum Milk Punch, for instance. But I still understand that the idea of combining milk with Gin of all things could seem like a challenge to your very moral fiber. But give this a chance. It’s tasty, I promise. Pour the Gin, Liqueur, and simple syrup into a toddy glass or mug and stir. Steam your milk (this doesn’t require a home espresso machine; you can heat up the milk in a saucepan on medium high while whisking), add milk to the toddy mixture, and make sure to give the whole concoction a quick stir once everything’s together in the glass. Finally, grate some nutmeg on top. Aromatically, you get swept up in scents of sweet cream, flowers, and spice. On the palate, the creaminess gives way to nuttiness, some citrus, and a surprisingly docile juniper note. The steamed milk carries everything on a frothy, cloudy texture. This beverage is sweet yet sophisticated, and it drinks like a foamy latte from another planet.

Canadian Rye Punch

• 1 bottle Hirsch Selection 3 Year Canadian Rye Whisky ($24.99)
• Lemon peel from 4 lemons (as little pith as possible)
• ¾ cup Demerara sugar
• 1 quart boiling water

Remove the peel from the four lemons. Use a vegetable peeler or similar device in order to get as little of the pith as possible (lemon juice would make the punch too sour, getting too much pith will turn things rather bitter, but the fresh and zesty peel will be just right). Use 1 cup of your boiling water to rinse out a large earthenware jug, bowl, or carafe, which will simultaneously clean and warm up the vessel. Dump out the water then put your sugar and the lemon peel into the container and then add another cup of the boiling water, stirring until the sugar is pretty much dissolved. Pour in the bottle of Hirsch Canadian Rye and finally add the rest of the boiling water and stir. Serve your Whisky punch in mugs or small wine glasses and grate a little fresh nutmeg (or other winter-friendly spice) over the top.

There you have it. These ought to last you until February or March or whenever it starts to warm up around here. That’s when you can turn your attentions back to Mai Tai’s, Margaritas, and summery drinks that have tiny, colorful umbrellas floating in them. Until then, stay thirsty and stay warm!

Neal F., Beltramo’s Spirits Staff

Good Night Tea

• ¾ oz Gran Gala Orange Liqueur  ($20.99)

• ¾ oz Lazzaroni Amaretto Liqueur ($22.99)

• Mango Green Tea

• Orange wheel for garnish

While you steep your tea in a mug (or make a larger amount in a pitcher if you have guests or know you’ll want seconds), pour the Gran Gala and Lazzaroni into a Brandy snifter. When your tea is hot and ready, pour it over the Liqueurs in the snifter and then place the wheel of orange inside to float on the liquid’s surface. The Liqueurs and the citrus create a swirl of interesting and delicious flavors, but the tea keeps everything soothing and relaxing. Definitely one to curl up on the couch with on a cold, dark night. Try switching up your tea choice for a different twist of flavor each time you have this.

In particular, I’ve found that a Chamomile Citrus or Peach Oolong tea make pitch perfect versions of this drink.

Gin Toddy

• 3 oz Leopold Brothers Navy Strength American Gin 114 Proof ($46.99)

• 1 oz lemon juice

• 5 oz boiling water

• 1 tsp sugar Well, the assembly of this little number is easy enough, and familiar to most individuals.

Toddies are a classic cold-time cocktail, but this one makes use of Gin as opposed to the more traditional Rum or Whisky fair. Place the Gin, lemon juice, and sugar into a toddy glass or a mug, and then pour the hot water over it, melting the sugar and melding all the flavors together. Give it a stir and you’ll instantly get hit by the full aromatics of this beverage. The citrus and juniper flavors burst from the glass and cut through the winter ice.

Bishop

• 1 bottle Quinta do Infantado NV Ruby Port  ($17.99)

• 1 cup water

• 2 oz sugar

• 1 ½ oz lemon juice

• 1 navel orange

• (at least) 8 whole cloves

You’ll need a little bit of prep time with this one, but any guests you have over for your winter shindig will thank you for the extra time expenditure. Stab the cloves into the orange, then place it on a baking sheet and put it into an oven preheated to 350 degrees and cook until the skin is lightly toasted (approximately 60 minutes). Remove from the oven and let it cool down a little. Pour the Port and water into a large saucepan and bring to a simmer, then add the sugar and lemon juice and stir. Cut the now room-temperature orange into chunks and add the pieces and any leaking juices into the saucepan for the flavors to meld. To serve to your partygoers, ladle the Bishop into small mugs so the drink stays warm.

Winter Julep

• 1 ½ oz Larceny Bourbon  ($23.99)

• Peppermint tea

• 1 tsp dark brown sugar

• Mint sprig

The classic Kentucky summer cocktail standby gets a renovation here, making it perfect for any winter night in which you happen to have a sweet tooth and a craving for mint too. This drink also picks up a distinct twist from the change to brown sugar, instead of the white or powdered sugar used to make the summer mint julep. Larceny is one of the newest wheated Bourbons out on the scene right now and it has a full flavor, but remains especially smooth so it pairs quite well with the flavors of mint and brown sugar. This is my favorite cocktail currently, which makes sense with Whiskey and mint being two of my favorite things in this fine world. The mint and Bourbon combine to a nice spiciness, and the mint keeps the drink refreshing despite it being hot and sweet.

And now it seems like I’ve run out of blog space before I’ve run out of cocktails. But I guess that’s alright because the winter is a few months long, so we’ll probably all need a few more drinks to help us all get through the darker days. Stay tuned for part two where we’ll keep things cozy and show you some more uncommon hot cocktails.

Neal F., Beltramo’s Spirits Staff

Bowmore 1999 Signatory 12 Years ($65.99)

This Scotch has a mellow nose that’s slightly sweet with soft smoke aromas. On the palate there are Bourbon flavors initially that give way to dark fruits (berries and plum) and some peach, but then the smoke and leathery notes come through leading to a finish that is quite dry and really grips the tongue. While this bottling has those components of smoke meets fruitiness that Bowmore Distillery is known for, there seems to be less influence of Sherry finishing, resulting in a Bowmore that’s not as sweet as the standard line, which I find quite appealing.

Comb Vodka ($39.99)

From honey to Vodka? Some spirits just have stranger paths in life than others I suppose. Vodka can be made from just about anything with fermentable sugar in it, and Comb Vodka sets out to prove how well it can be done and how unique Vodkas can be. Comb is one of many in the somewhat recent array of artisan Vodka distillers producing small batches and moving away from the former Vodka fashion of super numerous distillations and/or ultra-filtration. The makers of Comb want you to be able to taste where their beverage comes from, and they succeed in this. Comb has a soft yet unmistakable nose and flavor of honey, with some minerality and a hint of orange. This Vodka has a very clean flavor and it drinks smooth. It is important to make clear that this is NOT in any way a Liqueur or a Vodka flavored with honey; it is Vodka distilled from honey, and as such it is not sweet. Yet, the pleasantly distinct flavors and bone dry delivery make this an ideal Vodka on the rocks, or as a distinguishing base for many a cocktail. Oh, and they make a Gin too that’s just as individualistic.

Merlet Triple Sec ($20.99)

The Merlet range of liqueurs comes from a French family that has been in the Cognac industry for generations. The Cognac market in the 1970’s got a little grim, however, and so the family decided to dabble in making a Crème de Cassis. The results proved delicious and profitable, so the family expanded their lineup, and a solid lineup it is. What makes me focus on the Triple Sec instead of any of the others is the fact that it is so distinct from any other Triple Sec I’ve tasted. While today’s standard Triple Sec can be sickeningly sweet, sticky, and offer more sugar than orange flavor to a cocktail, Merlet bucks the trend. “Sec,” after all, means “dry,” so why are all these other Triple Secs so sweet? I don’t know, but I don’t really need an answer anymore. Merlet Triple Sec has a very bright and fresh aroma. The scent of zest from the orange and other citrus used to make this Liqueur rush out of the glass. Backing up all the real orange flavor is a zippy pepper spice, floral notes, honey sweetness, and more fruity complexity. It’s sweet, but it’s balanced. And it happens to be 80 Proof, another nice defining feature. Perfect for cocktailing.

BunnahabhainToiteach ($89.99)

There’s got to be some sort of joke going on here because that name is nigh-on impossible to pronounce. According to the Scotsman I was sharing this Single Malt with (Bunnahabhain Master Distiller Ian MacMillan), it can be pronounced two ways: “to-shek” or “toshk.” Right. Well, I may not be able to say it, but I sure like the way it drinks. While most Bunnahabhain Single Malt is distinctly of the unpeated variety, Ian told me that Toiteach hearkens back to an older, peatier style of Bunnahabhain that reflects the distillery’s way of making Whisky from a century ago when it was used mostly for blending. The peat smoke character is buttery and medicinal at the same time, with saltiness, syrupy peaches, and a touch of pepper spice. This is as complex and dense as Bunnahabhain always is, but with a bold smoky character that separates it from the pack.

The Calle 23 Tequilas

Big flavors and great bargains here. The Blanco ($22.99) is instantly fruity. As soon as I poured this into my glass a got a big whiff of pineapple, mango, and lime accompanied by some pepper and cinnamon spice. On the palate, the fruit flavors take a backseat to white pepper that calms to a gentle earthy character lingering at the finish. The Reposado ($26.99) is creamier with notes of vanilla and banana, and spice in the midpalate that’s gentler than the Blanco. The Anejo ($34.99) smells of caramel, pineapple, and peach. The palate is decidedly focused on caramel and wood flavors with just enough spice to keep it interesting, with the wood coming back to dominate the long finish. These tequilas are very light in color, suggesting minimal aging and the flavors correspond to this.

Larceny Bourbon ($23.99)

Larceny’s spot in the great scheme of things is that it’s the newest wheated Bourbon on the market. Fans of Jefferson’s, Van Winkle, and Weller: take notice. This Bourbon from Heaven Hill Distillery is a sweetie, but keeps from being cloying. The nose has aromas of mixed berries, clove, and leather. The palate is where this Whiskey really reveals itself as being wheated because the texture is soft and supple. The berries come through on the palate, but there’s a lot of barrel char too adding a nice toasty and spicy quality. The flavor combo that really anchors this Bourbon and makes it a winner in my eyes is the pairing of cookie and coconut. The finish has a little more spice than most wheated Bourbons, which is a good thing as I see it. A resounding “yes!” for this dram.

Decorations will be hung, linens finely pressed and great steaming bowls of sweetened yams, string beans and rich gravy prepared.  But what of the wine to accompany such a feast?  Any host in good standing will need to ensure that the guests’ glass never runs empty and that the fine wine in question compliments perfectly each and every dish.

An inspired host will want to be unique and original in their choosing to pique the interest and imagination of those present, begin by offering a fine fluted glass of Bellavista Franciacorta Cuvee Brut ($39.99) from northern Italy, composed chiefly of chardonnay with a hint of Pinot Bianco and Pinot Nero, the mousse is soft and creamy with a delicate perfume comprised of peach fruit and vanilla bean echoed sublimely onto the palate.

A bird as fine as a plump juicy turkey will be complimented by red and white wines in equal measure, however, be cautious in your selection of richly flavored heavy red wine as this may overpower the subtle flavors and fine textures of the meat.  With the potential selections being so great, how does one choose a suitable wine?  The proprietor of your local merchant may overwhelm you with options, obvious and uninteresting choices no doubt.  Here I propose to you four unique wines, two of white and two of red, all providing their own individual charm.

Our first white hails from the Vetroz region of western Switzerland, the Romain Papilloud Cave du Vieux Moulin 2009 ($32.99) made from the Petite Arvine grape famous for its bracing acidity and subtle grapefruit aromas.  This is a wine of full texture and generous extract from its thick skinned berries, a little sweetness is also present, perfect for highlighting those sweetened yams and thick slices of moist white meat.  For something with a more robust authority, a white Chateau Neuf Du Pape from the southern Rhone valley may be in order, a luscious blend including Grenache Blanc, Clairette and Roussanne offers up a refreshing minerality and creamy texture combined harmoniously with orchard fruit and citrus pith for a subtle lift on the palate.

If you wish to offer the option of a red wine, the following suggestions will provide further enhancement to the celebrations as the feast gets under way.  The Costaripa Marzemino 2010 ($19.99), grown within reach of lake Garda in Northern Italy’s Lombardy region is a wine in similar standing to that of Pinot Noir having a light body with a slightly floral character and fresh, tart red berry fruit.

Our final choice hails from the renowned Medoc region of Bordeaux, carrying more weight and heady aromas of black fruit and cigar box smokiness is the Clos Manou 2009 ($29.99).  This will most certainly appeal to those guests with a penchant for something more intense and demanding on the palate.

If dessert is requested, or indeed, required, a sweet wine may be in order.  A fine example of this is the Domaine l’Ancienne 2009 ($21.99) from the Monbazillac region in southwestern France.  Comprised of Semillon and Muscadelle, this wine is rich and luscious with a distinct marmalade character enhanced with hints of roasted almond and a pleasing lengthy finish.

After such a feast, retiring to the sitting room with a soothing snifter of fine brandy might be just the thing to cap off the evening.  The Dartigalongue XO Bas Armagnac ($43.89) with its smooth texture and intoxicating nutty aroma might be just the thing to see off those chilly November nights and keep the conversation flowing until dawn breaks and the necessity of a new day steals us away to begin again.

Christian B., Beltramo’s Wine Consultant

Cognac Park is known for its elegant, delicate, and light character. Producers, growers, and distillers since 1880, the Tessendier family have been producers of Cognac Park since its creation.

Notes from the producer:

VS ($29.99)  – Cognac Park VS highlights the remarkably unadulterated style typical of cognac Park while providing a satisfying and enjoyable tasting experience. Hand crafted in small batches. One first encounters the combined aromas of dried spring flowers, caramelized apples, and macerated cherries opening up into a structured yet delicate palate, resulting in a perfectly robust and subtly peered aftertaste.

VSOP ($36.99) – Unlike any other VSOP, the unique fusion of crisp flavors makes this cognac easy to drink and delectable. Crafted from select eaux-de-vie. A crisp bouquet of citrus flavors, caramelized banana flambé, and freshly-picked wild peaches flourishes to a pleasing marriage of jasmine and earl grey truly incomparable sensory experience.

Borderies ($58.89) – This special blend hails exclusively from the idyllic Borderies growing area of the Cognac region and has been carefully assembled to highlight the delightful characteristics typical of only the best Borderies cognacs, as seen through its rich and bright apricot color. Delicate floral aromas and a light palate, this cognac is a smooth transition from a VSOP cognac to an XO and has the combined aromas reminiscent of apricots and vanilla with subtle notes of violets.

XO ($159.99)- Cognac Park XO cognac is destined to satisfy those who are curious and desire a cognac with a distinct individuality. Highlighted with shades of amber and the preliminary light bouquet of dried apricots, frangipane, and wild blackberries gently confront the nose and lead to a pleasant warming scent of lemon cake. The balance between finesse and complexity makes this cognac very notable on the palette. Commencing with the combination of light and musky scents of honey, saffron, and gingerbread and tinted with fresh cranberries and vanilla, the palate of this full-bodied cognac complements its initial aromas by bringing the flavors together into a strong harmonious finish with subtle surprises concluding with a long aftertaste.

The artisan and unadulterated style of Cognac Park make it and exceptional and pure product. Park blends are appreciably older than the minimum legal requirements. I believe the entire line represents some of the strongest quality price ratio to be found in Cognac at this time. So if you are more concerned with taste and less with market presence, the Park Cognac line is definitely the way to go. Who knows it could replace Yosemite as your favorite ‘Park.’

Rick C., Beltramo’s Spirits Buyer

Ed Kohl founded ImpEx Beverages, Inc. which controls an impressive catalogue of products such as the Chieftain’s line of independent bottlings, Kilchoman, Isle of Arran, and others both within and outside of the Scotch Whisky category. With nearly 40 years in the Beverage Industry, Ed Kohl has a wealth of experience and spirits knowledge that he happily calls upon while touring America and Europe giving educational seminars on all matters Whisky.

From Kilchoman Distillery on Islay, joining the group will be Anthony Wills to lead tasters through a couple of the distillery’s recent releases. Wills founded Kilchoman in 2005, making it one of the newest distilleries in Scotland, and the first to open up on Islay in over 100 years. The production levels at Kilchoman are small, but it continues to be one of the most exciting distilleries in the business due to its artisanal production methods, wide array of frequent releases, and the variety of styles that Anthony and his colleagues take on.

Talking about the Isle of Arran line of Single Malts will be Louisa Young. Having spent time at Tullibardine Distillery, Young is currently the senior brand manager for Arran Single Malt. The Arran Distillery opened in 1995 and joins the island’s long history of superb and unique Whiskies.

VITAL STATS:

Date:    October 4, 2012 at 6:30pm

What:   Scotch Tasting & Light Appetizers

Place:   Zibibbo Restaurant – 430 Kipling Street, Palo Alto

Price:    $49.00 per person

Required: Advance Reservations by calling Rick at 650-325-2806

THE SCOTCHES:

BunnahabhainPeated 14 Years Old Chieftain’s Bottling

Glenturret 21 Years Old Cask Strength Chieftain’s Bottling

Balmenach 28 Years Old Cask Strength Chieftain’s Bottling

KilchomanMachir Bay

Kilchoman Sherry Cask

Isle of Arran 10 Years Old

Isle of Arran 14 Years Old

Isle of Arran Sauternes Finish

PRONUNCIATION KEY:

Kilchoman(kil-HO-man)

Arran(AIR-ren)  

Bunnahabhain(boon-a-HAH-vun)

Glenturret (glen-THUR-ret)

Balmenach(bal-MEN-ick)

Neal F., Beltramo’s Spirits Staff

Rum Cherries!

If Food Could Drink is an ongoing Beltramo’s blog feature with the aim of showcasing the multitude possibilities for cooking with beer, wine, and spirits. Recipes include anything from appetizers to entrees to deserts and range in complexity, but always with the goal of encouraging readers to explore the nuances and versatility of alcohol in the kitchen. Eat, Drink, and be Merry!

“Rum, n. Generically, fiery liquors that produce madness in total abstainers.” – Ambrose Bierce

It’s summer time and perhaps this year you got a bumper crop of fruits and veggies from your garden. Or maybe you enjoy prowling farmer’s markets for the freshest produce out there. But as summer wears on into fall, you might be thinking of how one might go about capturing these fantastical tastes and saving them for the months ahead.

Using Brandy is one classic method for preserving fruit well deserved of attention. Brandied Cherries have long been a cornerstone of the cocktailing world and I believe that our culture is all the better because of this. I happen to love cherries and wanted to take on the techniques of altering this fruit with alcohol, but I wanted to throw in a curve ball. Indeed, I wanted to take the road less traveled. I thought long and hard about the art of the Brandied Cherry and the ingredients used in typical recipes. What it comes down to, as with all cooking, food preparation, or mixology, is balance of flavors. In the end, you can use nearly any liquor (or liqueur) to preserve all manner of fruit, and so instead of Brandy, I opted for Dark Rum. For the starting point of my culinary experiment I chose one of my current favorites, El Dorado Cask Aged 5 Years Rum ($17.99).

When choosing the spices to put in your fruity potion you want to consider two things. The first is what flavors will bind well with the liquor you have selected as your base. For instance, with the aforementioned Brandied Cherries it is common to incorporated cinnamon, clove, and nutmeg. To highlight the flavors of Dark Rum I decided to nix the cinnamon and nutmeg, retain the dark spice of the clove, and add in cardamom, a healthy dose of allspice, and vanilla bean.

The second concern in choosing spices lies in how you plan to use the altered and elevated cherries once you’re finished. I had big dreams for what I might do with my future cherries, but more on that later.

The method to the madness:

• 1 ½ lbs. fresh cherries
• ¾ cup sugar
• ¾ cup water
• 2 Tbsp. lemon juice
• 2 whole cloves
• 6 whole allspice
• 4 cardamom pods
• 1 vanilla bean
• 1 cup El Dorado Cask Aged 5 Years Rum 

Pit your cherries. Yes, this will take forever and might give you a hand cramp, but just go for it anyway and eat a few cherries along the way to make the job a little easier on yourself. You will then want to slice your vanilla bean down the middle and scrape out the dark, gooey mush from the inside. The goo is what you want to use for this recipe, but don’t throw away the husk of the bean because it’s still packed with vanilla flavor from all the oils in its skin (Tip: put the scraped bean pod into a spare jar of sugar. Even after only a day or two the sugar will have a powerful aroma and flavor of vanilla that can enhance many future recipes).

Bring the water, sugar, lemon juice, and your spices to a boil in a medium saucepan. Once boiling, reduce heat and let the mixture simmer for about 10 minutes. This is essentially just a flavored simple syrup. Cooking slightly longer here will thicken the mixture a little and result in more syrupy cherries. Be careful not to go too long, however, because you can burn this fairly easily. It’s worth mentioning here that many of the store bought brands have a more viscous consistency because they use thickening agents in their recipes, such as gelatin or tapioca powder.

After the mixture has reduced slightly, remove the pan from the heat and carefully stir in the cherries and the Rum. Let the flavors meld together for a few minutes while continuing to stir. Use a slotted spoon to transfer the cherries to a sterilized jar approximately 1 quart in size, then pour the liquid from the sauce pan over the cherries and seal on the lid. After the mixture has cooled, put it in a cool, dark place such as a cupboard and let rest for at least a month. Once opened, the jar should be kept in the refrigerator.

The way these cherries taste after all is said and done is almost indescribable. Each of the individual spice characters are there, but they’ve come together to be much greater than the sum of their parts. There’s a deep earthiness to the spice notes that plays off the woodiness of the Rum. The Rum’s rich molasses notes flirt with the luscious vanilla bean nuances. The allspice kicks up the Caribbean flare. The flavors linger on the tongue for a very long time after the cherry is gone, and it’s slightly numbing in a very pleasant way.

I definitely like to use these Rum Cherries in a variety of cocktails because they’re so dynamic while most garnishes tend to be passive. This will work in your favorite Manhattan, even though these cherries are Rum-based. There are more than enough vanilla and spice notes to make it work, plus that little something extra to make your taste buds sit up and take notice. If you really want to get decadent though, I suggest that you incorporate these Rum Cherries into the dessert at your end-of-the-summer barbeque. Dish up some bowls of vanilla ice-cream, add on some sliced nectarines and assorted berries, then add a few of these cherries on top and drizzle on some of the syrup from the jar. Can you say, “Food Coma”?

Cheers!

Neal F., Beltramo’s Spirits Staff

Which Hangar One you might ask? Well you do have choices when talking about Hangar  One,

“Buddha’s Hand” Citron

Mandarin Orange

Kaffir Lime

Frasier River Raspberry

Maine Blueberry

Spiced Pear

It’s like picking out which Popsicle flavor you want (raspberry for me). Mix soda water/seltzer with any of these fruit bursting vodkas and you will have a cocktail that is not only refreshing but has the side benefit of being lower in calories and zero carbohydrates so you get a “skinny” cocktail that isn’t thin on flavor. All Hangar Vodkas are made with fresh fruit so the taste is real which I prefer over “unreal.”  And for a Bloody Mary option try the Hangar Chipolte on the rocks or with soda – it will get you there without the sodium. If you need simpler the Hangar “Straight” is a great on the rocks or up vodka, it is a blend of Viognier grapes and wheat (the flavors are all wheat based) it has a slightly sweet, viscous mouth feel and no burn.

All Hangar One Vodkas are $27.99. For detailed Hangar One information visit their website www.hangarone.com. The distillery is located on Alameda Island (island drinks) tours are available and if you live on the SF peninsula you can Cal train to the ferry that gets you right there. Enjoy the island lifestyle.

Rick Clay, Beltramo’s Spirits Buyer