If I asked what the bestselling Irish whiskey in the world was, I'm sure most of us would correctly guess Jameson. But, could you guess the second bestselling and fastest-growing whiskey brand in the U.S. market? That's right, it's Tullamore and it's for good reason.Founded in 1829, Tullamore Dew derives its name from the initials of its creator, Daniel E. Williams. Aged in bourbon and sherry casks, it's got the three levels of easy: easy on the eyes, easy to drink and easy on the wallet. What more can you ask for?
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Tuesday, March 13, 2012
In honor of St. Patrick's Day, we selected a liqueur that is made in Ireland, conjures up Irish history and adds a modern twist to an Irish classic. Irish Mist is linked with the history of Ireland, itself. In ancient Ireland, the Chieftains, nobles and warriors drank a wine made of honey and herbs. With the English conquer of Ireland in the 1500's and the fleeing of the Irish nobility and soldiers in the 1600's, the recipe seemed to disappear and was lost. According to lore, the recipe was lost until Desmond Williams of the Tullamore Distillery came across a manuscript containing the recipe that magically appeared in the 1940's. Mr. Williams took this recipe and adopted it, using Irish Whiskey at it's base.
Thursday, March 1, 2012
This Absinthe is named after the famed and famous Vieux Carre drink invented in New Orleans. Absinthe is the key to the Vieux Carre cocktail or at least the Absinthe rinse that gets the cocktail started. The Vieux Carre Absinthe lives up to its vaunted namesake with its delightful qualities and beautiful bottle.
Thursday, February 23, 2012
I absolutely loved the bottle upon seeing it. From the Art Deco building on the back to the palm tree, flamingo and rising sun on the front, the bottle sums up Miami. The Absolut Miami screams cool and fun.
Wednesday, February 22, 2012
This is a different type of mezcal that what you might be used to. Usually, mezcal has a smoky flavor that is imparted when the pina, which is the heart of the agave plants, are roasted in pit ovens dug into the ground. This process has been used to make mezcal for over two hundred years, and it is this roasting that gives mezcal the smoky aroma and taste you associate with it. However, the Zignum Mezcal utilizes a process that is similar to one of the processes used to make tequila. Rather than roast the pina in pit ovens, they are cooked in an autoclave, which is a big clay oven, that doesn't impart the smoke that roasting in the pit ovens imparts.
Thursday, February 16, 2012
Our friends at Copa Spirits recently sent us a bottle of Arehucas Ron Miel Rum, a honey rum from the Canary Islands that they recently introduced to the United States. Arehucas is the oldest and largest rum distiller in Europe with its founding back in the 1880's. But, the history of honey rum or Ron Miel, as its known, goes back even further in the Canary Islands. For over 300 years, the inhabitants of the Canary Islands have enjoyed honey rum. Finally, Ron Miel has come to America.
Thursday, January 19, 2012
It's been awhile since we reviewed a Rum so we thought we would review one that we really enjoy - the Flor de Cana Centenario Gold 18 Year Old Rum. But, truly, what isn't to like about a well made 18 year old rum? The Flor de Cana Centenario hails from Nicaragua (although from what I could find, they source the sugar cane for their Rum all over Central America) and is the star of Flor de Cana's very impressive portfolio of Rums.
Thursday, January 12, 2012
This Vodka hails from Hawaii! I have to admit the fact that Pau is made in Hawaii and has an awesome bottle (more on that later) made me want to like it even before I even tried it. But, the good news is that I liked it just as much after I tried it. Pau Vodka is made by Haliimaile Distilling Company in upcountry Maui and distilled from Maui pineapples.
Thursday, January 5, 2012
In reviewing the Black Label and Double Black Label, it was clear from the bottles that the Double Black was not your father's Black Label. The Double Black Label comes in an uber masculine bottle that is not only black but noticeably bigger than the Black Label. The nose confirmed that these were two very different Scotches with the Double Black significantly smokier. The palate then confirmed both the bottle appearance and the nose - these were very different Scotches. The Double Black Label is the beefier, tougher older brother to the more nuanced, complex Black Label.
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