by Michael Cervin | May 13, 2025 | Brandy
American brandy, especially fruit brandy, has been around since the 1600s. More to the point, peach brandy was the most profitable spirit and was being distilled in the American Colonies as early as 1645. But as other spirits became popular flavored brandy has taken a...
by Michael Cervin | May 13, 2025 | Scotch
From Speyside, in Scotland’s northeastern region. Speyside is home to roughly half of Scotland’s distilleries, therefore the competition is keen. A single malt scotch has to stand out to be noticed. The Singleton offers complex notes of resin, light citrus, roasted...
by Michael Cervin | May 2, 2025 | Liqueur
Édouard Cointreau created his eponymous liqueur in 1885 using a distillation of all-natural sweet and bitter orange peels, sugar, water and using a neutral spirit as its base. Like many triple secs, the orange on this is obvious, as it should be, but so is the...
by Michael Cervin | May 2, 2025 | Liqueur
Cutler’s distillery was started by Ian Cutler in Santa Barbara in 2013, perhaps inheriting the distilling bug from his great-grandfather who was a bootlegger in Northern California in the gold rush days. This is exactly what you should expect from a liqueur labeled...
by Michael Cervin | Apr 10, 2025 | Bourbon Whiskey
Barrell has long produced an excellent line of unique, blended whiskies and bourbons. As one of their least expensive whiskies, Dovetail delivers the quality you should expect. The nose is initially a light rum note, followed by traditional whiskey notes. Sourced from...
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