What is Chartreuse?
herbal liquor originating as medicine/"the elixir of long life" in 1604, produced by French Monks in distilleries in Vauvert, France and Voiron, France.
In 1764, they reformulated the recipe into a more "drinkable beverage" due to it's growing popularity as merely a delicious drink, rather than a medicine
both types use 130 herbs/plants/flowers from the french alps
What does Green Chartreuse taste like?
hints of: cinnamon, citrus, clove, rosemary, and thyme
Green Chartreuse %?
55% (ABV 110 proof)
What is ABV
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Yellow Chartreuse %?
40% (ABV 80 proof)
What does Yellow Chartreuse taste like?
citrus, violet, honey, anise, licorice, saffron
What is Maraschino Liqueur?
from distillation of marasca cherries (small/sour); they grow in Dalmatian Coast of Croatia
What is Lillet Blanc?
aromatized white wine (sauvignon blanc); starts off bitter taste; traces of honey, mint, and orange lingering taste
What is Cointreau?
triple sec from Saint-Barthelemy-D'Anjou, France; originated in 1870s as an aperitif/digestif
What is an Aperitif?
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What is SelvaRay Rum?
blend of copper still rum aging up to 5 years in bourbon casks, from Panama
What is Demerara Syrup?
basically simple syrup with demerara-specifc sugar; has caramel/toffee notes to it
What is Pimm's No1?
gin-based liqueur with herbal botanicals, caramelized orange, and spices (sweet/fruity/herbaceous taste)
What is Yuzu?
yellow/bumpy citrus, tastes like a crossover of lemons and mandarin oranges
What makes Rye a Rye?
must be from a mash bill of at least 51% rye grain AND must be bottled at a minimum of 40% ABV (80 proof)
(has a subtly spicy flavor profile)
What makes Bourbon a Bourbon?
must be from a mash bill of at least 51% corn; cannot contain additives, must be stored in charred new oak barrels at 125 proof or less, and must be 80% ABV (160 proof) or less