by Michael Cervin | Apr 17, 2024 | Liqueur
Richer and less sweet than most coffee liqueurs on the market, the cold brewing of the coffee is really the success to this liqueur. Of course there are definite coffee/espresso notes with light caramel, dusty cocoa powder and just a hint of butterscotch, and it’s... 
by Michael Cervin | Apr 17, 2024 | Digestif
Amaro (meaning “bitter” in Italian) has a long history in Europe – a bittersweet digestive originally meant to be drunk after dinner. First created in 1860, Montenegro is a blend of bitter herbs, herbaceous plants, fruit, alcohol and water. Montenegro has been... 
by Michael Cervin | Apr 3, 2024 | Whiskey
As mass produced as Jameson is, it’s still a decent Irish whiskey. It has a sweeter profile, therefore it’s surprising to many people that Jameson is made from malted and un-malted barley, water, and yeast. That’s it. They utilize traditional pot still and single... 
by Michael Cervin | Apr 3, 2024 | Whiskey
As stories go, Irish Poitin has a pretty good one. Distilled in Ireland for allegedly 1000 years, before it was outlawed by the British in 1661 (the Brits wanted to tax it since typically it was over 150 proof)) only to get legal revival in 1997. Though outlawed, just... 
by Michael Cervin | Mar 29, 2024 | Bourbon Whiskey
Though the name implies that this is “double oaked” which would lead you to believe it’s ripe with caramel and butterscotch. It’s not – the double refers to a second oak treatment – a finishing with staves of Spanish Sherry oak casks are added to the...
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