This is a project that I’ve been meaning to get done for years, but I never could find the time.  Well I finally found it and created an index for everything behind the bar – with region, tasting notes, and a brief history on the different types of spirits.   I just wish I had more room!

SPIRIT INDEX

Compiled by

Columbine  Quillen Certified Spirit Specialist (liquor sommelier)

VODKA

Vodka is a distilled beverage from fermented grain, potatoes, or fruit. Vodka typically has 40% alcohol which was a standard set by Russian Czar Alexander III in 1894 for taxation reasons.

Vodka is the world’s most popular spirit., but  it didn’t become popular until the 1970s.  Some of its success is attributed to the James Bonds movies and his famous martini line, Shaken not Stirred.

Most premium vodkas are distilled numerous times and at the end of distillation water is added to lower the proof.  The water can impart a very distinct flavor to the vodka.  The vodkas are then filtered, typically over charcoal to remove further impurities.

Superfly :::: Potato :::: Brookings, Oregon :::: 7

Oregon Spirit Distiller :::: Pendleton Wheat :::: Bend, Oregon :::: 7

Medoyeff :::: Rye  :::: Portland, Oregon :::: 7

Crater Lake :::: Grain :::: Bend, Oregon :::: 6.5

Diamond :::: Grain :::: Bend, Oregon :::: 10

Pinnacle :::: French Wheat :::: France :::: 6

Monopolowa :::: Potato :::: Bend, Oregon :::: 6.5

Absolut :::: Winter Wheat :::: Sweden :::: 7

Ketel :::: Wheat :::: The Netherlands :::: 7

Stolichnaya :::: Winter Wheat :::: Russia :::: 7

Grey Goose :::: French Wheat :::: France :::: 8

Chopin :::: Potato :::: Poland :::: 8

FLAVORED VODKA

Stolichnaya Vanilla :::: Vanilla :::: Russia :::: 7

Stolichnaya Razberi :::: Raspberry :::: Russia :::: 7

Stolichnaya Blueberi :::: Blueberry :::: Russia :::: 7

Absolut Citron :::: Lemon :::: Sweden :::: 7

Absolut Mandarin :::: Orange :::: Sweden :::: 7

Absolut Pears :::: Pear :::: Sweden :::: 7

44 North :::: Huckleberry :::: Idaho, USA :::: 7

Mazama :::: Hot and Sweet Peppers  :::: Bend, Oregon :::: 7

GIN

Gin is a grain spirit that has been flavored with juniper berries (so in effect it is a flavored vodka).  There are three basic styles of gin, London dry gin, Plymouth Gin, and Genever gin.

London dry gin is typically produced in a column still and redistilled after the botanicals are added.  In addition to juniper, lemon, bitter orange peel, anise, coriander, angelica root and seed, orris root, licorice root, and cassia bark are often added.

Plymouth Gin can only be produced in Plymouth England.  It is not produced at nearly the volume as London Dry Gin it has a sits sweeter flavor as have never gained as much popularity.  Lemon and bitter orange peel are never used in distillation.

Genever gin is the Dutch style of gin and is distilled in pot stills.  It typically does not have as strong of a juniper flavor as its English and American counterparts as its style is geared toward a lighter and less dominant juniper flavor.  Ketel One began as a Genever gin distillery (although now they are obviously known for their vodka).  They currently make a Genever gin which unfortunately isn’t available in the U.S.

Desert Juniper :::: Small Batch distilled w local juniper berries :::: Bend, OR :::: 7

Aviation :::: Small Batch Genever Style :::: Portland, OR :::: 7

Dry Fly :::: Small Batch Winter Wheat :::: Spokane, Washington  :::: 7

Ransom Old Tom ::: Pre-prohibition style gin finished in Pinot Noir barrels ::: Portland, OR :::: 8

New Amsterdam :::: Light juniper with fresh citrus :::: Modesto, California :::: 7

Tanqueray :::: London Dry Style :::: Cameronbridge, Scotland :::: 7

Tanqueray 10 :::: Distilled with ten herbs and botanicals ::::  Scotland :::: 8

Magellen Gin :::: Iris petals make it blue ::::  France :::: 8

Broker’s :::: London Dry Style finished in copper pot stills ::::  London, UK :::: 7

Hendricks :::: Small batch with heaps of botanicals ::::  Ayrshire, Scotland :::: 8

Bombay Sapphire :::: London Dry Style distilled in a carterhead still :::: UK :::: 8

Oxley :::: Small batch with light juniper notes—distilled w14 botanicals  :::: UK :::: 10

RUM

Rum is distilled from sugar, either the cane juice or molasses (which is a bi-product of sugar production).  Dark rums are aged in wood barrels to impart more flavor.  Finer rums are typically distilled from cane juice.

Rum was really America’s first spirit, as there was obviously a lot of sugar production in the Caribbean during Colonial times.  The molasses was considered  garbage, but someone figured out that they could ferment and distill it and rum was born.  Soon the Eastern seaboard of the U.S. was covered in rum distilleries and America’s favorite spirit was rum.  That is why so many pre-prohibition style cocktails are rum based.

Cruzan  Estate White :::: sugar cane molasses :::: St. Croix:::: 6

Cruzan Estate Dark :::: aged in American oak for two years :::: St. Croix:::: 6.5

Bacardi ::::  white rum from sugar cane molasses :::: Puerto Rico :::: 6.5

Gosling’s Black Seal ::::  aged in charred American oak :::: Bermuda :::: 7

Myers ::::  a blend of nine aged rums :::: Jamaica :::: 7

Pyrat XO ::::  a true sipping rum aged 15 years :::: Anguilla :::: 9

WHISKEY

Whisky (spelled whiskey  concerning U.S. or Irish whiskey) is an alcoholic beverage distilled from fermented grain mash.  Almost any type of grain can be used such as barley, rye, wheat, and corn.  Most whiskies are aged in wooden casks. Scotch whiskys are typically smoky as they treat their malt with peat smoke before distillation.  American bourbon is usually sweet as it has to be at least 51% corn and barrelled in oak for at least two years.  Canadian whisky is typically lighter in style than other whiskeys.  Irish whiskey typically has a spicy undertone due to using un-malted barley.

(What is malted barley compared to un-malted barley?  In simple terms the malted barley has been moistened enough so that it starts to sprout – as barley is a seed.)

AMERICAN BOURBON

American bourbon must be distilled from at least  51% corn and although it doesn’t have to come from Bourbon County, Kentucky—almost all of it does.  Bourbon must be aged for at least two years in New American charred oak barrels.  You’ll find that a lot of tequila distilleries buy used bourbon barrels for their aging, as what type of barrels tequila must be aged in is not regulated by law. 

Small batch bourbon means just that, that the bourbon is distilled and aged in smaller batches– meaning more love can go into each bottle.  Single—barrel bourbon means that all the spirit in that bottle was aged in the same barrel (unlike most bourbon which is a mixture of many different bourbons blended together to ensure consistency)

Neat means no ice

Rocks means ice

McKenna :::: sweet nose with vanilla and a slight herbaciousness :::: 6

Jefferson’s :::: small batch with vanilla and caramel notes :::: 8

Jefferson’s Reserve :::: absolutely incredible small batch bourbon :::: 10

Blanton’s :::: small batch with vanilla, caramel, and fruit :::: 8

Woodford Reserve :::: complex with hints of cinnamon and dried cherries :::: 8

Four Roses Reserve :::: small batch with caramelized sugar and floral hints :::: 8

Makers Mark :::: fresh fruit, spice, and Madagascar vanilla :::: 7.5

Knob Creek :::: sweet fruit with a dash of rye :::: 8

Bulleit :::: oaky, smoky and smooth :::: 8

CANADIAN WHISKEY

Canadian whiskey obviously comes from Canada and typically has a corn or rye base and drink lighter than U.S., Scotch, or Irish whiskeys.  Canadian whisky must be aged for at least three years in a wooden barrel, and any type of barrel will do.  Canadian whisky has the least amount of legislation regarding its distillation.  Canadian whisky was also a favorite amongst the bootleggers during American prohibition, as millions of gallons of it was transported across the border to thirsty Americans.

Seagram’s 7 :::: 6.5

Crown Royal :::: 7

Pendleton :::: 7

SCOTCH WHISKY

Scotch whisky falls into two main categories,  blended Scotch and single-malt Scotch.  Obviously, all Scotch whisky comes from Scotland and must be aged for at least three years.  Single Malt Whiskey means a Scotch Whiskey produced from only water and malted barley at a single distillery by a batch distillation.  Blended Scotch is not as popular in the U.S. but  comprises 90 of the Scotch Whisky export.  Scotch’s flavor is distinct as the malt is smoked from burning peat (thus why Scotch has such a smoky flavor).  Scotch’s flavor is also very dependent upon the region it comes from, as casks aged by the sea often have a salty or even fishy flavor.

BLENDED SCOTCH WHISKY

Blended Scotch Whiskies are blends of single malts from different areas and in some cases can have some grain whisky filler.  The better the quality of the blend, the higher percentage of single malt and the less grain whisky.  Blended Scotch is a very consistent product and just like single-malt Scotch they gain character from every step in the whisky-making process.  The place where they are made as well as where they are aged can make a noticeable difference.

J & B  (Justerini and Brooks) :::: Scotland :::: 7.5

Cutty Sark :::: Scotland :::: 7.5

Dewars :::: Scotland :::: 7

Chivas :::: Scotland :::: 7.5

Johnnie Walker Red :::: Ayshire Scotland :::: 7

Johnnie Walker Black :::: Ayshire Scotland :::: 8.5

Johnnie Walker Green :::: Ayshire Scotland :::: 12

SINGLE MALT SCOTCH WHISKY

Scotch whisky falls into two main categories,  blended Scotch and single-malt Scotch.  Obviously, all Scotch whisky comes from Scotland and must be aged for at least three years.  Single Malt Whiskey means a Scotch Whiskey produced from only water and malted barley at a single distillery by a batch distillation.  Blended Scotch is not as popular in the U.S. but  comprises 90 of the Scotch Whisky export.

ISLAY REGION

The Islay (pronounced eye-la) Region is a small island in the northwest of Scotland that is home to 3500 people and ten distilleries!  Barley is still grown on the island and the Kilchoman  Distillery uses barley grown right outside of the distillery for their product (unfortunately, Kilchoman isn’t available in Bend).  Islay whiskies generally tend to be dry and peaty; behind the smoke, however, can be gentle mossy scents, and some spice. The southern Islay distilleries produce powerfully phenolic whiskies, with aromas redolent of tar, smoke, iodine and carbolic. Both of our Islay Scotches that we carry are from the South and they are the most potent smokiest peatiest Scotches on the shelf.

Laphroig 10 yr :::: strong peat with fruit on the palate and a tight dry finish :::: 7.5

Lagavulin 16 yr :::: smoky and peaty reminiscent of sherry with a long dry finish:::: 16

CAMPELTOWN REGION

Campeltown is the very south of the most Western peninsula in Scotland.  Once upon a time there were over 30 distilleries in this part of the country and now there are only two!  The area is known to produce some of the most complex and intricately balanced whiskies from all of Scotland.

Springbank 10 yr :::: sweet fruit & leather w/ a hint of coconut on the finish :::: 11

LOWLAND REGION

The Lowland region comprises the southernmost third of Scotland. Lowland whiskies tend to be drier and lighter than most other Scotch whiskies. They are also very light in peat, salt and smoke as compared to whiskies from other regions. Lowland malts are dry, when compared with their Highland counterparts, and they are typically light whiskies.  They are often considered a beginner Scotch.

Glenkinchie 12 yr :::: intense vanilla and caramel w oaky tones and a hint of smoke :::: 9

HIGHLAND REGION

The Highlands Region encompasses a huge part of Scotland and is home to most of its distilleries.  The Highlands is split into two regions: Island and Speyside.  The Speyside Single Malts are the sweetest of all, although they vary distinctly throughout the region.  The use of different types of barrels takes a central role in whisky production.  There area also numerous springs and streams throughout the region, adding even more variation to the finished product.

MaCallan 12 yr :::: sweet and distinctive, with Sherry, toffee and malt :::: 12

Oban 14 :::: intense vanilla and caramel with oaky tones and a hint of smoke :::: 14

Glenlivet 12 :::: intense vanilla and caramel w/ oaky tones and a hint of smoke :::: 11

Glenlivet 18 :::: intense vanilla & caramel with oaky tones and a hint of smoke :::: 16

IRISH WHISKEY

Irish whiskey is one of the finest temptations known to man.  Irish whiskeys tend to be distilled three times (most Scotch whiskies are only distilled twice) in copper pot stills.  The triple distillation lends to smooth warm whiskies that are smooth like silk .  The Irish dry their malt in closed kilns, rather than over a peat fire—so you do not see the smokiness that are commonplace in the Scotch Whiskeys.  The word whiskey comes from this part of the world, as it is an Anglicisation of the ancient Gaelic term  “uisce beatha” which translates as “water of life”.   Irish whiskey must be aged in wooden barrels for at least three years and comes from one of Ireland’s four distilleries.

Jameson :::: Classic Irish Whiskey from the Midleton Distillery in Cork :::: 7

Jameson 18 :::: Jameson aged for even longer for more depth and complexity :::: 14

Redbreast 12 yr ::::   Pot-distilled with a warm and mild flavor after spending 12 years in an old  bourbon barrel :::: 10

Bushmills :::: One of Ireland’s oldest whiskeys from the North.  Aged for five years in bourbon and sherry casks :::: 7

Bushmills16 :::: aged for almost two decades in three different types of casks :::: 14

TEQUILA

The Aztecs were the first to drink the juice from the blue agave (pulque), which was known to heal sickness.  When the Spaniards arrived, they started distilling the pulque—thus creating the first tequilas and mezcals.  Both tequila and mescal are distilled from the blue agave, but tequila must come from one of five regions in Mexico, the most popular region being Jalisco.  It takes almost a decade for a blue agave plant to come to fruition.  The fruits (piñas) are quite large, usually weighing in at over 100 pounds.  Just like wine takes on a lot of its personality from where the grapes were grown, so does tequila take on a lot of its personality from where the agave was grown.  There are five distinct regions that tequila must come from, but they can be narrowed down to the highlands (Los Altos) and the lowlands (Tequila Region).  The highlands are colder at night and thus it takes the agave plant longer to come to maturity and they are smaller—they also have a higher sugar content and tend to make sweeter tequilas.  The best sipping tequilas have been aged in oak barrels for years, many times they are old bourbon barrels.  Silver Tequila has never been aged or was aged in stainless steel.  Gold Tequila typically has just been colored with caramel coloring.  Reposado Tequila has a similar color to gold tequila, but has been aged in wood between two months and one year.  Añejo tequila must be aged for at least one year and obviously the longer it ages the more depth and complexity the tequila takes on—although tequila tends to start going sour after five years in the barrel.

Sauza :::: Gold :::: Tequila Region :::: 6

Chimayo :::: Silver :::: Tequila Region :::: 7.5

Chimayo :::: Reposado aged in French oak for at least two months :::: Tequila Region :::: 7.5

Chamucos :::: Reposado aged in white oak for seven months :::: Tequila Region :::: 10

Agave Loco :::: Reposado distilled with spicy peppers :::: Tequila Region :::: 9

Milagro :::: Silver :::: Tequila Region :::: 9

Patron :::: Silver :::: Tequila Region :::: 10

Patron Platinum :::: Silver :::: Tequila Region :::: 25

Don Julio ::: Añejo aged 18 months in tequila-aged old bourbon barrels :::: Los Altos :::: 12

Corzo :::: Añejo aged in small white oak barrels for over one year :::: Los Altos :::: 12

Tonala :::: Añejo aged four years :::: Tequila Region :::: 12

MEZCAL

Mezcal is also distilled from the blue agave, however there is not as much regulation dictating the rules of distillation and aging.  Mezcal also is the infamous bottle with the worm (which is a larvae that actually infects the plants).  Mezcal also often has a smoky flavor to it as the fruit is dried over smoke before distillation.  Mezcal is generally drunk straight with no ice.  There are a couple of traditions associated with the tossing back of a tasty mescal, one is saying “Pa’rriba, pa’bajo, al centro y pa´dentro”, (up, down, center and in) before the first shot.  The other involves spilling a small portion onto the ground as an offering to the Mayahuel, the goddess of maguey and the fertility of the earth (perhaps saved for outdoor mescal drinking).

Sombra Mezcal :::: a micro batch mezcal from Oaxaca :::: 9

ABSINTHE

Ah!  Almost everyone has a tale about absinthe, but few people actually know much about it.  Absinthe gained popularity around the turn of the century and was the favored drink amongst artists and writers (Hemingway and Van Gogh to name a few).  Absinthe is typically made from a brandy base (distilled from grapes) and then is distilled with anise, fennel, and wormwood (which is a bush native to Europe and Northern Africa).  Although most distillers add other fruit and herbs to give their absinthe a distinct flavor.

When wormwood is distilled it releases a drug named thujone, which is a supposed hallucinogen.  But modern day research has shown that it might take a lot more than a couple of glasses of absinthe to recreate an experience that Hunter S. Thompson would be privy to write about.

It is more likely that those who saw visions and had bad experiences drank poorly distilled alcohol.  Absinthe is distilled to a very high proof (thus why it is served with the water fountain), and it is quite easy to drink more than you thought you did.

Absinthe was banned in almost all of Western Europe and the U.S. around 100 years ago, as part of a large temperance movement.  Only the Czech Republic and Spain continued to produce absinthe in the last 100 years until 2005 when the ban was lifted in Europe and 2007 when the ban was lifted in the U.S.

We serve our absinthe with a lit sugar cube and a fountain.  Enjoy!

Absinthe Ordinaire :::: France :::: Absinthe created from a very old absinthe recipe :::: 10

Le Tourment :::: France :::: Absinthe with nice floral and herbal notes:::: 10

Lucid :::: France :::: Absinthe with a hint of pepper and a slight numbing sensation :::: 12

Kubler :::: Switzerland :::: Bright layered anise and herbal flavors and a creamy finish:::: 14

Pacifique :::: Washington State :::: Crisp pepper and vanilla notes ::::1 4

Trillium :::: Portland, Oregon :::: with light flavor and  a slight numbing sensation :::: 14

St. George :::: California  :::: sweet floral nose, grassy notes, and light fruit :::: 15

BRANDY AND COGNAC

Brandy is one of the oldest distilled spirits in the world, and is produced almost every place on the planet.  Brandy is a spirit created by distilling wine and cognac is brandy from the ugni blanc grape and the Cognac Region of France.  More expensive brandies and all cognacs are aged in wooden casks to soften the flavor and add character.  It always seems to me that people have an affinity for cognac but hate brandy – they are one in the same.  Next time you reach for a bottle of Courvoisier try its American counterpart – I think you will be surprised.

A.C. must be aged two years in wood

V.S. stands for Very Special and must be aged three years in wood

V.S.O.P stands for Very Special Old Pale and must be aged five years in wood

X.O. stands for Extra Old and must be aged at least six years in wood

Paul Masson VS :::: Kentucky, USA :::: Brandy ::::  6

Courvoisier VS :::: France :::: Cognac ::::  8

Remy Martin VSOP :::: France ::: Cognac ::::  9

Navan :::: France ::: Madagascar Infused Cognac ::::  9

Boulard :::: France ::: Calvados (Apple Brandy) ::::  8

LIQUEURS, CORDIALS, AND DIGESTIFS

Liqueurs are the least regulated type of spirit and almost any liquor can fall under the liqueur catogory.  Most liqueurs have a very distinct flavor to them from being distilled or steeped with fruit, nuts, bark, roots, herbs, caramel, and sugar.  The base of these spirits can be almost anything from brandy to vodka.  The methods of production vary from simple steeping in large vats to century old secret formulas with many years of aging.

Disaronno Amaretto :::: Italy :::: Apricot Pits :::: 7.5

Bailey’s Irish Cream :::: Ireland :::: Creamed Irish Whiskey :::: 8

Canton :::: France :::: Ginger :::: 8

Kahlúa :::: Mexico :::: Coffee :::: 7

Frangelico :::: Italy :::: Hazelnut :::: 7

Godiva :::: Belgium :::: Chocolate :::: 7.5

Tuaca :::: Kentucky, USA :::: Vanilla, Orange, and Spices :::: 6.5

Grand Marnier :::: France :::: Bitter Orange :::: 8

Chambord :::: France :::: Raspberry, Blackberry, and Madagascar Vanilla :::: 7.5

Hpnotic :::: France :::: Tropical Fruit :::: 8

X-Rated :::: France :::: Blood Orange, Mango, and Passion Fruit :::: 8

Drambuie :::: Scotland :::: Honey and Herb :::: 7.5

B & B :::: France :::: Herbal Liqueur and Brandy :::: 7.5

Crème de Violette :::: Austria :::: Violet Flowers :::: 8

Fernet Branca :::: Italy :::: Anise, Juniper, St. John’s Wort, Ginger, Lavender & Peppermint:::: 8

Licor 43 :::: Spain :::: Orange, Vanilla, and 43 other Botanicals :::: 7

Pimms :::: Great Britain :::: Citrus and Spice :::: 7

10 BELOW

Underground in the beautiful Oxford Hotel
10 NW Minnesota Ave.
Bend, OR 97701
(541) 382-1010

I heard a couple the other day disputing martini terminology, which sort of made me laugh as I figured most adults knew basic cocktail terms. But listening to these two made me see that perhaps a basic lesson in cocktail terminology could be helpful.

They were in a nasty debate with iPhones drawn and fingers a tapping over what a martini was (A true fascists will tell you that it must be gin.) And then a new delight abounded when they couldn’t agree on the terms “dry” and “dirty” perhaps only because of the lure of the word’s devious little double entendres that allowed the night to sparkle in a way it hadn’t before.

As for what all these things actually mean: we will call a martini vodka or gin as the base spirit mixed with dry vermouth. (Dry vermouth is a fortified wine typically made from inexpensive white grapes. It is further flavored by either percolating or macerating herbs and botanicals in it.) Dirty simply means to add olive juice to it. Feeling really salty, ask for it Filthy. Dry means with little dry vermouth and Extra Dry means with no dry vermouth, I looked for a while trying to find out where the term “dry” comes from in regards to cocktails, but I couldn’t find anything. If you happen to know its origin, please do tell.

Here’s a list of other common cocktail terms that it probably wouldn’t hurt to know as an adult.

Press (half soda half seven-up)
Neat (no ice cubes)
Straight Up (When referring to vodka or gin, it typically means shaken and served in a cocktail glass. When referring to whiskey, tequila, or scotch, it typically means served neat – without ice cubes.)
Up – shaken and served in a cocktail glass
Twist – a piece of the lemon flesh, typically twisted in the shape of the spiral. Take note as the idea is for the oil of the lemon to zest out into your cocktail and then the essence to be imparted on the rim.
Gibson – Martini with onions in it as a garnish.
Gimlet - Vodka or gin shaken with lime juice (tell the bartender if you prefer Rose’s or fresh lime juice).

My darling husband who typically drinks over-priced gin and tonics and Jameson Manhattans decided the other day that he might be a master bar chef once he determined that he could mix Godiva Chocolate Liqueur with almost anything and it would taste delicious. In the midst of his new hobby, he asked how many calories were in an ounce of that rich syrupy deliciousness – to which I answered, “A lot.” But it’s a common of enough question that I thought a little research might answer a lot of people’s questions.

All the calories are listed for ONE ounce. You can assume that most bars pour between 1.5 ounces to 2.5 ounces. Another common misconception I hear is that tonic water doesn’t have any calories in it – which is a fallacy, it is just about as sugary as a Coca Cola.

How many calories does my vodka tonic have in it?
65 calories for each ounce of vodka
10 calories for each ounce of tonic

A vodka tonic at most bars would be around 160 calories.

Here’s some common drinks and an approximate calorie count based on 5 ounces. All of these counts are approximate, since every bar makes it’s drinks a tad bit different. I based all of these calories on fresh-squeezed juices rather than pre-made mixers.

Cosmo :::: 215

Lemondrop :::: 175

Pina Colada  :::: 340
(made with Coco Lopez coconut cream)

Margarita :::: 205
(made with fresh squeezed lime – not mix)

Apple Martini :::: 280

Bailey’s and Coffee (no whip) :::: 198

Vodka or Gin Martini :::: 325

Otherwise, here’s a basic rundown of basic spirit calorie counts
Don’t know the difference between spirits – click here.
(all per one ounce)

Vodka 80 proof – 65 calories
Vodka 100 proof – 85 calories
Gin – 65 calories
Rum – 65 calories
Whiskey (bourbon) – 64 calories
Scotch – 64 calories
Tequila – 65 calories
Triple sec – 80 calories
Irish Cream – 96 calories
Godiva Chocolate Liqueur – 103 calories

Any soda – safe to guess around 10 calories an ounce

Most fruit juice – safe to guess around 15 calories

Simple Syrup (1 to 1 ratio sugar to water) – 72 calories

Beer calories:
Most light beers come in under 110 calories
Most other beers are around 150 calories except for big porters, double IPAs, and triples – which can be in the high 190s and top out over 200 calories a bottle.

Wine calories:
Wine comes in around 20 calories an ounce, plus or minus. Champagne tends to have a few more calories – but nothing major. Most restaurants pour five or six ounces – so you can think around 100 calories for a glass of wine.

Anyhow, all this proves is what you already knew. Going on a diet? Either stop drinking or stop eating. Might I recommend the latter as you’ll enjoy your diet a lot more.

Are the best countries in the world to live the best countries in the world to drink?

This week Newsweek listed the top 100 countries to live in, but what would you drink in these countries? Newsweek did not use the national drink of each nation as part of the equation to decide what the best countries in the world are (instead they used things like quality of health care, education, economic competitiveness, and political environment – shush Newsweek – there’s another factor!). Here’s a list taking Newsweek’s top 10 countries while adding a little about their national drink.  Might this have skewed the results?

1. Finland

“The Finn will drink himself into forgetfulness, lose his money, horde, bridle, and return home poorer than a church rat.”
- Mikhail Saltykov-Shchedrin: Life’s Little Things (he visited Finland in 1886)

The Finns have a fondness for vodka (which they call viina) and their national brand Koskenkorva Viina (aka Kossu) is distilled from barley using a 200-step continuous distillation process after which they add spring water and a tiny bit of sugar. Finland is known for Finlandia Vodka – which is also distilled from barley, but it is distilled differently giving it a drier flavor profile. The Finns favorite cocktail is Salmiakki Koskenkorva, which is made by letting salt licorice steep in vodka for a couple of days. If you haven’t had salt licorice before – it is not a flavor that most people that didn’t grow up with it like, as it is a crazy combination of salt, anise, and ammonia.

Finns also like beer with the majority of the beer they brew being a pale lager. They also brew a juniper beer called Sahti which is brewed from rye or oat and is filtered through straw and juniper berries – it is one of the oldest continuous living traditions of beer making. Sounds delicious and impossible to try if you are not in Finland, supposedly there is only one place in the world to get it on draft and that’s in Sahtihaarika about 80 miles north of Helsinki.

One pint of lager in Finland costs $6.46 USD

2. Switzerland

A little unknown fact that Ovaltine originated in Switzerland where it is known by Ovomaltine. The Swiss also love rivella which is a carbonated soft drink made from milk whey. It was introduced to the American market in 2005, but was pulled soon afterward as it appears that none of us care that much for fizzy milk scraps. The Swiss also enjoy drinking wine and for such a small country they have quite a bit of wine production – most notably Riesling. And of course, absinthe’s birthplace is in Vald-de-Travers, which they began producing again in 2005 after a 96-year ban. I feel comfortable saying that Switzerland produces my favorite absinthe, Kübler.
Two little side notes to Switzerland – first they are seeing a resurgence of small micro-breweries and you only have to be 16 to legally buy wine and beer.

One pint of lager in Switzerland costs $5.12 USD

3. Sweden

The Swedes too are vodka drinkers, but they also have a love for aquavit (aquavit) which is a very high proof spirit distilled with caraway seeds and other flavors, typically fennel, dill, anise, and coriander. It is not sweet and typically involves involving a palate for it. The most popular vodka in Sweden is not Absolut (although you can find it everywhere – but I didn’t see as many flavors in Sweden as you can find in the States) but Renat, which is nearly impossible to find in the States. Swedes also like lager and are seeing a resurgence of microbreweries popping up.

Swedish Nightclubs vs. British Nightclubs (now you can see why the United Kingdom didn’t make the top 10)

One pint of lager in Sweden costs $6.95 USD

4. Australia -

Well, for the most part the Aussie is a beer drinker most likely enjoying a cold frosty Victoria Bitter (which they like to refer to as VB). Although most Australians claim that they don’t drink the chilled down piss they call Foster’s (a terrible hit amongst America’s refined Budweiser drinkers) Victoria Bitter is brewed by a subsidiary of Foster’s.
Australia is not nationally recognized for any distilled beverage, but when doing research on what they like to drink I did run across Tamborine Mountain Distillery which makes some really fascinating products – like a Turkish Delight liqueur (I assume it is pistachios and rose petals) and Mt. Michael’s Wort Herbal Schnapps which contains 50 different herbs, seeds, and spices as flavoring. I hope one day to visit there and to go tour their distillery – they are doing a lot of very interesting products.

One pint of lager in Australia costs $4.82 USD

5. Luxembourg

Luxembourgers tend to drink a lot of French wine along with Belgian and Dutch beer. Luxembourg has a long history of making wine, mostly on the north bank of the Moselle River. Luxembourg is known for its Riesling, Pinot Gris, Pinot Noir, Pinot Blanc, and Gewürztraminer. The Luxembourgers are some of the highest consumers of alcohol and in 1993 they had the highest worldwide per capita of alcohol consumption in the world – equaling three beers a day for each citizen (regardless of their age). Alcohol is also typically cheaper in Luxembourg than most other countries in Europe.

One pint of lager in Luxembourg costs $3.80 USD

6. Norway

For the most part, the Norwegians are mostly beer drinkers – with pilsner (pils) being the most popular type. Norwegians also enjoy a little nip of aquavit (akevitt), which is often chased by a light beer. One aquavit worth trying is Linie Akevitt, which is aged in the hulls of ships that travel all the way from Norway to Australia and then circumnavigates the globe back to Norway. (You can actually purchase a bottle of this through Wally’s Wine – here’s the link)

Just like the rest of Scandinavia, Norway has very strict laws concerning the sale of alcohol and it is extremely expensive.

One pint of lager in Norway costs $9.84 USD

7. Canada

Canada has a lot to offer from a wide range of decent canned beers to a variety of easy drinking whiskies – but it appears that what Canada wants to be known for the is the Caesar, which must contain tomato juice and clams. Walter Chell invented the drink in 1969 and he also helped Mott’s create Clamato (which I find quite tasty – regardless of reading the scary-sounding ingredients on the side of the can). The Caesar typically also contains vodka, Worcestershire sauce, and Tabasco with a celery-salt rim garnished with a stalk of celery and a wedge of lime.

Otherwise, Canadians beer drinkers – but in an unfortunate turn of events, most of Canada’s three largest breweries have been acquired or have merged with large foreign companies: Labatt, Molson, and Sleeman. Moosehead is still entirely Canadian. Canada is also known for it’s easy sipping whiskies, which are typically fruitier and lighter than their American, Scotch, and Japanese counterparts. As Canada didn’t see prohibition on the same scale as the U.S., the Canadian whiskey market flourished during the U.S. prohibition from 1920 until 1933.

One pint of lager in Canada costs $4.87 USD

8. The Netherlands

The Dutch certainly like beer and although they mostly brew Pilsner, almost every brewery also produces a white beer and a bok. White beer is a barley/wheat top-fermented beer which traditionally is not brewed with hops alone but rather gruit, which is a combination of coriander, orange, hops, and bitter orange. White beers can sometimes be sour due to a presence of lactic acid. Bok is a strong lager brewed with a high amount of malt to give it a darker sweeter flavor. The Netherlands exports a higher percentage of its beer production than any other country in the world – which is the reason you are so familiar with the names, Heineken, Amstel, and Grolsch.
The Dutch are also known for their own style of gin, genever (aka jenever which comes from the Dutch term for juniper). Surprisingly, it doesn’t have nearly the juniper component to it that you find in London Dry Gins. Traditionally it was used as medicine. Bols Genever Gin is available on the U.S. market and if you get a chance – taste it. It is one of the oldest gin recipes and it’s interesting to see the path that gin has taken.

One pint of lager in Netherlands costs $2.77 USD

9. Japan

The Japanese love their Nihonshu, which we call sake. Sake is fermented and typically only contains four ingredients: rice water, koji (a type of mold to enhance fermentation) and yeast. It typically has an alcohol content around15%. Cheaper versions are called futshushu and use cheaper rice in fermentation. The better grades use sakamai rice, which is specifically grown for sake production. Perhaps one of of the most important steps in sake production is the first step of polishing the rice, which removes unwanted fats and proteins (which harm the flavor). Typically the more polished the rice is the better the sake will taste and the more expensive it will be. The water used in fermentation is very important and will influence the flavor of the sake significantly. Sake’s flavor can range from very dry and acidic with good minerality to sweeter and heavier. You will never find piping hot sake in Japan, rather if it is warmed it will be done so with warm water typically around 45 degrees Fahrenheit. The Japanese also consume quite a bit of lager with canned beer available in vending machines all around the country. The Japanese also produce a style of whiskey very similar to single-malt Scotch.

One pint of lager in Japan costs $5.23 USD

10. Denmark

The Danes like beer, most popular is a pale lager by the name of Tuborg. Carlsberg and Faxe make similar beer, which are also quite popular (not surprising however as Carlsberg bought out Tuborg almost 40 years ago). It is rare that you see a Dane drinking a foreign brew, although the microbrew is becoming popular among a younger set of Danes. Danish beer consumption per capita is the highest in Europe.

One pint of lager in Denmark costs $7.89 USD

I’m not sure where to move to now – although I’m pretty sure it won’t be to a beer country.

What does CSS stand for?

CSS stands for Certified Spirit Specialist. The test is administered by the Society for Wine Educators, the same group that administers sommelier testing. A Certified Spirit Specialist quite simply put is a hard liquor sommelier. Hopefully in the future, there is a catchier term for this certification as Certified Spirit Specialist doesn’t have the same allure to it as sommelier (or the even catchier phrase that I’ve been hearing lately – somm).
If you don’t know what a sommelier is – a sommelier is a wine steward who specializes in wine pairing, grape and terroir knowledge, and service. There are three levels of sommelier testing. The first being certification, anyone who is interested in wine and continuing their education can take this test. The second is an advanced degree or a Master Sommelier candidate. Anyone who has passed the first examination can take the second test, which is much more difficult and specializes in blind tasting, practical knowledge, and service. The third level, Master Sommelier is invite only to take the exam and is extremely difficult to pass. There are only 105 Master Sommeliers in the world of which just 15 are women.

What is on the CSS exam?

The Society of Wine Educators gives you a study guide before you take the test, which is comprised of 126 pages that it is broken into eight sections:

1.) About Spirits: Fermentation & Distillation
2.) Whiskies of the World
3.) Brandy
4.) Vodka
5.) Liqueurs & Cordials
6.) Gin
7.) Rum
8.) Tequila

Each section talks about the mash used to make each spirit, fermentation techniques, distilling techniques, government regulation, aging techniques, and tasting wheels.

How difficult is the CSS exam?

Extremely difficult. Let’s put it this way, I spend most of my day in a bar. I spend most of time reading books about booze. All of my friends like to talk about spirits. I studied by reading the entire text very carefully and by using flashcards and I still barely passed the exam. Most of you who take the test will spend the day in a course covering many of the topics, I however did not have this luxury and I wish that I did.

What should I study?

I assume that each time they proctor the exam that it is a different test. I would recommend reading the study guide and reviewing all of the key terms and study questions. This is what I used to make my flashcards. Then after you have studied, I recommend reading the text one more time to pull all the information together. I was really surprised by how many liqueur questions there were and how little that I knew about liqueur when I got to the test (just a head’s up, pretty much anything in the world can fall under the liqueur category).

How long did you study for?

I studied intently for four weeks. I think I would have done a lot better had I read the entire text one last time as I missed some questions that weren’t on my flashcards – but I know were in the text.

Are you glad that you did it?

I’m very glad that I did it. I learned a lot and it pushed me to be more creative by trying to make my own cold-compress liqueurs. (A liqueur made by steeping and maceration rather than distillation.) The test is very expensive, and that would be my only balk. Although, no more expensive than a good dinner and a hotel room in a city. Overall, I think this is really going to change the world of bartending, just like the sommelier testing changed what it meant to be a wine geek. As more and more bartenders, bar chefs, and mixologists get certified the more widely recognized this title is going to become and it is only going to be a good thing to have a standard that states how knowledgeable someone is about their field of work. I encourage anyone who has an intent interest of spirits to at least read the study material for this exam.

How much does the exam cost?

Depending on a few factors, it is around $300.

How do I take the test?

Click here to go to the Society of Wine Educators web page. The test is typically only offered on certain dates in certain major metropolitan areas. You have to contact them to find out about test dates. I was fortunate that Mark Merrick from East Bend Liquors was able to put together a group and find a proctor for the exam so that we could take it in Portland.

Ever wonder how much Americans like to drink? Well here is an interesting little poll – what I find the most shocking is how many Americans don’t drink at all!  I also like that the poll asks 18 – 20 year olds (obviously we need to lower the drinking age – as it is not curtailing so called “under-aged drinking.”  And to further that concept, wouldn’t Dekuyper be put out of business if it weren’t for the “under-aged” drinking set?

The great thing is that the richer and better educated you are – statistically the more you will drink!

So I have a new hire who is about to bartend her first bartending shift and I was about to e-mail her 30 drinks every bartender should know and looking for a list (so I wouldn’t have to make it) and almost every list I found was absolutely ridiculous. For example, one site listed the Bocci Ball (don’t know what it is, probably never will as in 12 years no one has ever ONCE asked me for one). Or the Freddy Fudpacker (aka The Cactus Banger) – once again NEVER HEARD anyone order either of these ever ONCE.

I’m not naming any drinks on this list where the ingredients are the name i.e. vodka tonic, amaretto sour, or gin and juice.

1. Apple Martini
2. AMF (Adios Mother Fucker)
3. B-52
4. Black/White Russian
5. Bloody Mary
6. Buttery Nipple
7. Cosmopolitan
8. Gimlet
9. Greyhound
10. Daiquiri
11. Jager Bomb
12. Kamikaze
13. Irish Car Bomb
14. Irish Coffee
15. Lemon Drop
16. Long Island Ice Tea
17. Manhattan
18. Margarita
19. Martini
20. Mojito
21. Old Fashion
22. Rusty Nail
23. Salty Dog
24. Screwdriver
25. Sex on the Beach
26. Sidecar
27. Spanish Coffee
28. Surfer on Acid
29. Tequila Sunrise
30. Redheaded Slut

How To Make the Top Cocktails Every Bartender Should Know

Apple Martini
I hate to even put this on the list, but it is a cocktail that I get an order for at least once a weekend. What I hate to admit more is that I recently re-tasted Dekuyper Apple Pucker for the first time in many years and I actually liked it as it tasted just like Sour Patch candy, which I love.

3 oz Apple Pucker, 2 oz Vodka, (can add 1 oz fresh lime sour if you happen to have something like that in your bar) shake and serve up with a bright red maraschino cherry

AMF (Adios Mother Fucker)
My close friend Erica has determined that this drink order is always proceeded by the contraction Ka’ Getta.
This is basically a Long Island Ice Tea without the coke and some blue curacao instead. I have to admit, I make Long Islands with vodka and triple sec, and I’ve found them to be undeniably more palatable.
2 oz. vodka (or more depending at the type of bar you work at), 1 oz triple sec, 1 oz blue curacao, 2 oz. Lime sour (or margarita mix or sweet and sour). Serve in a pint glass.

B-52
You should always ask if the guest wants it as a coffee drink, on the rocks or as a shot.
Equal parts Baileys, Kahlua, and Grand Marnier

Black/White Russian
The Black Russian is equal parts vodka and Kahlua (or a coffee-flavored liqueur). A White Russian is the same, except you add a little cream.

Bloody Mary
It took me years to perfect my Bloody Mary recipe and I’m not about to divulge it here on this blog. But I recommend spending some time in the kitchen with the following ingredients and seeing what you come up with – tomato juice (consider fresh squeezing – you’ve be amazed), celery salt, lemon juice, Worchester Sauce, brine, olive juice, bullion, dill, black pepper, a spicy sauce, and anything else of interest in your spice cabinet.

Buttery Nipple
A shot that is half Bailey’s and half butterscotch schnapps.

Cosmopolitan
What has become the great American female cocktail of this century is a cocktail that I really believe every bartender should have a little bit of their own flair on. This drink really depends on if your bar carries fresh lime or Rose’s lime and although I don’t personally carry Rose’s lime I’ve had a mighty tasty Cosmo made with Rose’s Lime so I don’t want to knock it.
Ingredient list: cranberry juice, vodka, orange liqueur, and Rose’s lime (or fresh lime and simple)

Gimlet
The guest should always be asked if they want a vodka or gin gimlet and if they want it up or on the rocks. This drink is just booze and limejuice, either fresh or Rose’s. I typically ask the guest how sweet they want it, as many people like the syrupy taste of Rose’s (which can be mimicked with a lot of simple syrup and fresh-squeezed lime juice) but others just want a couple squeezes of fresh lime.

Daiquiri
A daiquiri is really just a gimlet made with rum.

Greyhound
Vodka and grapefruit

Jager Bomb
One shot of Jägermeister dropped into half a pint glass of Red Bull.

Kamikaze
You should ask the guest if they want this drink as a shot, up, or on the rocks. Typically, they want it as a shot – but it never hurts to ask.
Equal parts lime juice, simple, vodka, and triple sec

Irish Car Bomb
A shot which is composed of half Jameson and half Baileys dropped into half of a pint glass of Guinness Irish Stout.

Irish Coffee
Unfortunately, many guests don’t know what an Irish Coffee is and I often times have a guest order Irish Coffee thinking that they are going to get Bailey’s and coffee. I would recommend always clarifying with the guest if they meant Jameson or Bailey’s in their coffee.
An Irish Coffee should be a shot of Irish Whiskey and coffee (some people add a hint of sugar).  I also like to add a hint of Angostura bitters.  I once worked at a restaurant that poured a little splash of green crème de menthe over the top of the whipped cream, but I’ve heard conflicted viewpoints concerning this garnish.

Lemon Drop
You should ask the guest if they want it as a shot or a cocktail (or it might just be apparently obvious as to what time of the night it is or the atmosphere where you work.)
Equal parts Vodka (can use a flavor or citrus to change the flavor), fresh squeezed lemon, and simple syrup. The rim is typically sugared on this cocktail.

Long Island Ice Tea
As I earlier said, I like to make my Long Islands using only vodka and triple sec, I’ve found them to be undeniably more palatable.
2 oz. vodka (or more depending at the type of bar you work at), 1 oz triple sec, 2 oz. Lime sour (or margarita mix or sweet and sour) and a splash of Coke for color. Serve in a pint glass with a lemon wedge.

Manhattan
I don’t personally like a lot of sweet vermouth in my Manhattan, so I make them one part sweet vermouth and five parts bourbon with a couple of splashes of Angostura bitters. Make sure to ask up or on the rocks and it is traditionally served with a maraschino cherry. I although I get more and more people who say they don’t want the cherry.

Margarita
I would recommend either making a good lime sour or buying a good fresh pack margarita mix. Then it is just two parts tequila, one part orange liqueur, and three parts lime sour or mix. Serve on the rocks or blended with the guest’s preference of salt.

Martini
Although traditionally gin – one should now ask if the guest prefers vodka or gin. Probably 70% of the time the guest wants vodka with olives, but the garnish should also be discussed. Extra Dry means no vermouth. Dry means almost no vermouth. Wet means vermouth.  Served up or on the rocks – this drink is all gin or vodka with perhaps a tiny splash of vermouth.

Mojito
The mojito has taken the U.S. by storm in the last ten years. Start with some fresh mint leaves, muddle them. Add 2 ounces of rum, two teaspoons sugar, and 1 ounce of lime. Shake, serve over ice with soda water.

Old Fashion
This is the cocktail that turned me into a whiskey drinker, which is still my spirit of choice, so there is a very special place in my heart for this cocktail. Muddle a piece of orange and a maraschino cherry with Angostura bitters and a sugar cube. Add two ounces of whiskey and ice. Top with your choice of soda or water.

Rusty Nail

Equal parts Drambuie and Scotch. (If you are wondering what Drambuie is, it is a liqueur made from Scotch whiskey and heather honey which contains a secret blend of herbs and botanicals – a couple of good guesses are saffron, anise, and nutmeg.)

Salty Dog
This is just a greyhound (vodka and grapefruit) with a salted rim.

Screwdriver
Vodka and orange juice. (Screw in the title of a drink typically denotes that there will be oj in it.)

Sex on the Beach
I think many believe that this drink went out in the mid 80s, but I still get quite a few orders for it.  It is vodka, peach schnapps, and oj.

Sidecar
The Sidecar can be thought of as a margarita made with brandy instead of tequila. It is typically served up with a sugar rim.

Spanish Coffee
Every bartender has their own little flair on the Spanish coffee – but the gist of it is a sugar rim that is caramelized by lighting Bicardi 151 and allowing the flame to flicker on the rim of the glass. While the fire is still lit, add cinnamon and nutmeg which will spark and add a bit of show to the presentation. Tia Maria (or another coffee liqueur) and brandy finish the drink off. Should ask if the guest wants whipped cream.

Surfer on Acid
I never can remember what this is and I although I don’t get a lot of orders for it, I do think it is something that every bartender should know. It is one of the most cliché shots and it is probably just a sign of my snobbery that I refuse to remember its simple ingredients. Equal parts Jägermeister, Malibu (coconut) rum, and pineapple juice.

Tequila Sunrise
Tequila, orange juice, served on the rocks with a small drizzle of grenadine to make it look like a sunrise.

Redheaded Slut
Another shot (although I have a fair amount of people order this like a cocktail) that I often times have to look up – but once again I think you should probably know what is in it. Equal parts Jägermeister, peach schnapps, and cranberry juice.

What do you think is missing from the list?

*******Bonus material for the aspiring bartender to know*******

Rocks – you only say rocks for a spirit that will be served with no mixer. Vodka tonic always gets rocks – but if you someone orders a whiskey, you should find out if the guest wants it rocks or neat.

Press - half soda water and half seven-up. (I recently heard the term sonic for half soda water and half tonic)

Up – to be served shaken and strained into a cocktail glass.

Neat - no ice. Typically in reference to whiskey.

Perfect – a splash of sweet vermouth and dry vermouth.

Dry – very little or no vermouth

With a Twist – using a channeler to remove part of the skin from a lemon so that the oils spray into the drink. The twist is then used to rim the outside of the glass.

Dirty – with olive juice

Back - a small drink to go behind a neat pour or a shot. I.e. a beer back would be a little beer or a coke back with be a small glass of Coke. Typically, the guest doesn’t pay for the back, it’s a little bonus tagged onto their drink.

A lot of times you are reading the back of a liquor bottle and you see that it was distilled in a pot still – and it sounds fancy and great but what does it really mean?

First – what is distillation?

It is the removal of water from an alcoholic substance.

Distillation is what turns wine into brandy, apple cider into applejack, and fermenting potato water into vodka. They’re a couple of ways of doing this.

The first is jacking which is one of the simplest ways to extract alcohol from the liquid. Pure ethyl alcohol freezes at -114 °C (-173.2 degrees Fahrenheit) but water freezes at -0 °C (32 degrees Fahrenheit). So you take your fermented beverage and freeze it as cold as you can and start taking the frozen bits out (water) and what is left will be a highly concentrated alcoholic beverage. This is where the term applejack comes from (it was an easy way for people to turn hard apple cider into a spirit during prohibition). It is not nearly as efficient as the other form of distillation.

Distillation by evaporation can be carried out either in a pot still or a column still. Pot stills were the first stills developed and you can think of them as being a big metal Hershey Kiss with a door at the base and a condensation tube coming out of the top. You take your fermented juice, toss it inside the Kiss and turn up the heat – but not too hot. Alcohol has a lower evaporation temperature than water. Since alcohol evaporates at 78.3°C (172 degrees Fahrenheit) and water evaporates at 100°C (212 degrees Fahrenheit) the alcohol starts to go to the top of the chamber, through the condensation tubing, and drips out the other side (and the water stays in the bottom of the still). Typically the more times you put your liquid in the distiller, the higher proof (the more alcohol) you are going to get and the more pure the product will be, as little tiny particles are left with the water in the still.

Column distillation is really a lot of pot stills connected together to streamline evaporation distillation. The alcohol goes through a series of chambers in the distiller and in each chamber is becomes a little stronger and a little cleaner. It is much less expensive and much more efficient than other types of commercial distillation.

Want to know more about spirits?  Check out this post:
Alcohol 101 What is Vodka, Gin, Whiskey, Rum, Tequila, etc?

Ivan Chong from Craft Distillers was very kind is sending me some Hangar One Vodka samples to show off what they are doing in their small distillery in the San Francisco area.  As for anyone that is afraid that I might just write a glowing review as many a product review sites do – let me assure you that there is a little more Simon Cowell in me than Stuart Smalley.

Anyhow Hangar One Vodka doesn’t use any artificial flavoring and distills from wheat in pot stills.  For those of you interested in difference between pot and column stills – please check out tomorrow’s post.  But it shows how much Hangar One cares about their product as pot still distillation is much more time-consuming and expensive.

I didn’t know much about kaffir limes before I looked into their vodka.  Chong even sent me some kaffir lime samples – which the boys in the kitchen went ape shit over and I had to confiscate one back so I was able to taste it.  The kaffir lime grows in Southeast Asia and is a main stake in Indonesian cuisine.  The juice tends to be more acidic than a conventional lime found in every grocery store in the U.S.  Hangar One actually almost created a shortage of kaffir limes, as they owned every available commercially available kaffir lime in North America.  They were selling heaps of lime vodka and it didn’t occur to them that supply might outweigh demand.  In a tizzy they went scouring the West Coast for any chance of a kaffir lime.  Starting to lose hope – they found a nursery that had an abundant supply thanks to Sunset Magazine having an article about how every home needs a kaffir lime tree.

As for how it tastes:

Nose: It smells like lime candies – a bit like the green Popsicle from when you were a kid.  Not very hot (which means you can’t smell the alcohol that well – for those of you who don’t read tasting notes all the time).

Flavor: It’s really dynamic and layered compared to other flavored vodkas.  The lime works well with black pepper on the front finishing with a hint of juniper.

Finish: Nice sweet finish for a vodka.  My guess would be the wheat that it’s distilled from.

I just ran across this map that points out many of America’s small batch distilleries.  It’s an easy way to blow ten minutes online when you probably should be doing something else – so I thought it would be a good thing to post on Friday.  Anyhow, here’s the link to the interactive map that is a bit more interesting than what I posted above.  If you’ve tried any of them – please leave some tasting notes in the comments.  Obviously I’ve drank plenty of Crater Lake Vodka – which is great, especially for the price $22.  And Organic Nation – a must try in the organic scene as there are not many organic spirits on the market.  I was able to try Tito’s when I was in Las Vegas and I was surprised by how smooth it was since it is distilled from corn and often times corn whiskey drinks a little harsh – or should I say, a lot harsh.  Otherwise I’ve had the 44 Degrees, Hangar One, Dry Fly, and Charbay.  The one’s that looked the most interesting that I haven’t tried are Bee Vodka – distilled from honey (sounds cool, although I’m not typically a fan of mead distilled spirits) and Chase Vodka from Nebraska, I have the sneaking suspicion it’s awful at a $13 price tag, but I wonder why it is so cheap compared to everything else.  What happens if it is this golden gem in the heartland?  They do grow a lot of wheat, rye, and potatoes out there.

Small Batch Distillery Map