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Gin Mare ($37.99)
Spain From the producer: "Gin Mare opens the door to a new variety of gins, with a novel pan-Mediterranean concept that unites the different cultures around this sea representing their botanical stars such as: Arbequina olives, thyme, basil and rosemary OUR LIQUID GOLD: THE ARBEQUINA OLIVE The only one in the world with its own Designation of Origin OUR MEDITERRANEAN BOTANICALS Basil from Italy Thyme from Greece Rosemary from Turkey Citrus fruits from Spain OTHER BOTANICALS THAT MAKE UP THE GIN MARE PERSONALITY Juniper, Coriander, Green Cardamom (harvested on farms) Gin Mare also elicits the generational evolution of this category via a family with great weight in this work. Gin Mare is born from a pure Mediterranean environment with our distillery located in an ancient fishing village between the Costa Brava and the Costa Dorada. Gin Mare is created using Mediterranean crafts and time, in order to obtain an exceptional gin: from a premium barley base, through delicate maceration and distillation which is independent for each botanical (some, like the citrus carry a harmonization process more than one year) to the authentic blending which expresses all the characteristics of each botanical in the final product. NAMING GIN MARE The word “Mare” weighs heavily throughout Mediterranean culture, immediately leading us to “Mar” (“sea”) which is the exact translation in Italian. But further research discovers that its meaning in other languages leads to a more familiar meaning, specifically maternal. At the same time, we must remember a universal concept that would include “Mare Nostrum”, the sea of all the communities living under this magical Mediterranean influence which unites the love of gastronomy, the pleasant climate, a way of life with different values where time runs differently than the rest of the world." From me: I love gin, and have tried all kinds, but none comes close to this gem from Spain. It truly reflects the Mediterranean in its savory, herbal profile, and it will challenge everything you think you know about gin. 123 Organic Reposado Tequila "Dos" ($52.99) Mexico From the producer: "When tequilero David Ravandi envisioned 123 Organic Tequila, he was inspired to design a brand specifically with wine enthusiasts in mind. The delicate floral aromas and complex mineral flavors found in 123 Organic Tequila are the result of artisanal, small-batch distillation and estate hand bottling. As the sun and moon meet in the sky above the agave plantation, two stealthy jaguars (miztli) roam the fields in search of their elusive prey. During their silent hunts, Reposado (Dos) tequila rests in white oak barrels for six months before its timely release. This complex spirit reveals aromatic raw and cooked agave tempered by the warmth of oak aging with spicy notes of vanilla, anise and hint of citrus; a combination equally at home in cocktails and as a sipping tequila making it the most versatile of the 123 Organic Tequila styles." From me: Jose Cuervo and I had a pretty bad break-up in college. I'm sure some of you can relate. As a result, I spent nearly 20 years avoiding even the smell of Tequila, and I was not eager to taste any in preparation of opening this shop. Then I discovered that really good Tequila is REALLY GOOD. The owner of Blue Agave in Saratoga introduced me to Dos, and I was not exaggerating when I told him he changed my life in regard to Tequila. It's delicious, well-made, elegant, and worth every penny. Don't waste this in a mixed drink: sip it neat or chilled. Black Dirt Distillery Bourbon ($45.99) New York From the producer: "The Black Dirt region of New York State, also known as the Drowned Lands, consists of the remains of a shallow lake that formed 12,000 years ago during the glacial period. The ebony soil is so rich and unique as to be an anomaly. In some areas the soil is comprised of up to 90 percent organic matter, considered by some to be “one great big compost heap,” from both the glacial lake and repeated flooding of the Wallkill River, and can go as deep as 30 feet. More mastodons have been unearthed here than anywhere else on Earth. BLACK DIRT takes its name from the dark, fertile soil left by an ancient glacial lake that once covered Thousands of acres of upstate New York. Perfectly suited for growing crops such as corn, this Black Dirt has never been used for Bourbon production – until now. Batch #9 Released 9/15/16 Aged a minimum of 3 years, 4 months in new charred American Oak Char level 3 Distilled from: 80% Black Dirt grown corn 12% Malted Barley 8% Rye" From me: A lot of New York Bourbons, though quite good, are young compared to those from Kentucky. This one has a solid 3 years on it, and the flavor profile shows the maturity. It is smooth, long on the palate, and has a depth of flavor that could be attributed to the addition of malted barley in the mash bill. I'm impressed with this effort from the first micro-distillery in New York. Bloomery SweetShine Black Walnut Liqueur ($24.99) West Virginia From the producer: "Bravely Bold with a Double Gold! 2015 San Francisco Wold Spirit Winner Like our Limoncello this is a traditional Italian digestivo, a straight from the bottle sipper after dinner finishing very smoothly. Unlike limoncello this is not as sweet and offers many spice flavors in the finish. The dark color is from all natural unripe or green black walnuts and a mix of spices creating a unique flavor for you to savor! Black Manhattan The Manhattan has been a perennial favorite but we found a way to truly update this to something very special. Over ice start with 3 oz of bourbon or rye whiskey, add 1/2 oz of sweet vermouth, 1/2 oz of Black Walnut SweetShine and a dash of bitters. Garnish with a cherry. Big City in the name, big flavor in the glass, big smile on your face!" From me: This is a delicious and unusual liqueur, in part because of the black walnuts, and in part because of the high alcohol content (73.4 proof!). West Virginians mean business when it comes to "shine!" The flavor is deep, dark, and smooth, and just sweet enough to be enjoyed on its own, but the Black Manhattan will knock your socks off.
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Chateau Guilhem Chardonnay ($11.99)
Languedoc From the distributor: "I first met Bertrand Gourdou some years ago during a tasting in Paris. I was immediately seduced by his wines that had the depth of the south with a well balanced fruit. Bertrand is an energetic young producer that can claim over 10 years of experience in wine making. He is the 6th generation producing wine on the property. Chateau Guilhem is today the leading estate in the Malpere appellation, an AOC (Appellation d’Origine Controllee) his grandfather helped to create by being the first in 1970 to plant Bordeaux grapes in this typical grenache, carignan and syrah country. In 2007 Malpere became a standalone appellation based solely on merlot, cabernet franc and cabernet sauvignon grapes. The 92 acre estate produces mainly red wine and went bio in 2013. The grapes are harvested and fermented per field, giving Bertrand great material to assemble his various cuvees. Cement tanks and barrels are used to age the wine in order to keep the freshness and the structure of the wine. Chateau Guilhem has undergone major transformations in the last 5 years and today is one of the up and coming stars in the area. Description: Color: golden, light yellow color. Aromas of white flowers and tropical fruits. Flavors of ripe white fruits. A fresh aftertaste, resulting in a blend of toasted brioche." From me: This Chardonnay is a great value for an elegant, lighter wine. Those who shy away from big, oaky Chards will appreciate the freshness and bright flavors that this one shows. Chateau La Croix des Pins Ventoux Les Trois Villages ($16.99) Southern Rhone From the producer: "Protected from the Mistral by the Mont Ventoux and the Dentelles de Montmirail, the vineyard is in a natural site classified 'Biosphere reserve' by Unesco. Fed by magnificent wide spaces, the clay-limestone soil brings out the fruits of an unique typicity in Provence. Vinification Hand harvesting at optimal maturity Grape varieties are fermented separately to develop their individual characteristics Fermentation on skins for around 15 days through a process especially develop to bring out the best of the fruit Wine is racked off and undergoes to malolactic fermentation Blending Ageing in vats for 8 months" From me: 80% Grenache, 10% Syrah, 10% Mourvedre This wine presents fresh red fruit flavors, thanks to its stainless steel aging. It has a medium tannin on the front of the palate and finishes cleanly. Its lightness and bright acidity make it a wine for all seasons, including summer. Chateau de l'Engarran Gres de Montpellier ($25.50) Languedoc From the distributor: "59% Syrah, 32% Grenache, 4% Carignan, 4% Mourvedre, 1% Cinsault Soil made from large stones and gravette Aged for 15 months 1/3 in old oak, 2/3 in stainless steel Aromas of prune and bay overlaid with toast and cocoa, harmonising with its gentle liqorice, red fruit jam flavours" From me: I'm currently having a bit of a love affair with this wine. There's such complexity of flavor and elegance of body! It is lighter on the palate than I had expected, but that doesn't take away from its rich bouquet. This is just a beautiful wine, and one that, even at $25, is a bargain for what you get. Domaine Bouchier Chatellier Pouilly-Fumé La Renardiere ($26.99) Loire Valley From the distributor: "Arnaud is the 5th generation of vine growers crafting wine on the 55 acre family estate. All the members of the family have been trained in great wine estates. When his dad, Bernard Bouchié, left the village school he already knew how to prune vines, but he wanted to learn more. He went to study wine in Beaune and worked in the Hospices de Beaune vineyards. He then worked for a well-known Champagne House before heading to the vineyards of the South of France. He came back from the School of Agronomy in Montpellier as a qualified oenologist. Arnaud also spent a few years in Burgundy studying oenology and the wine trade. Now he is as passionately devoted to the family business as his ancestors. The family’s working methods combined with a strategic vineyard location on the top of the St Andelain hill give the wines their unique character which distinguishes them from other Pouilly-Fumés. Description: The terroir brings out the typical characteristic aromas of the Blanc Fumé (Sauvignon) with underlying gunflint notes. Harmony on the palate and long finish. As the wine ages, yellow fruit aromas develop. Characteristics: aromatic nose, fresh, fruity structure with good length. Aging potential: Will improve with age (3 – 5 years)" From me: I don't know when it happened, but I've come to adore Loire Valley Sauvignon Blanc. My go-to is Sancerre, but when I want something a little more refined, Pouilly Fumé is it. We will pour the 2012 and 2015 vintages so that you can see how age affects the wine. Both will be for sale. Sharish Blue Magic Gin ($45.99)
Portugal From the producer: "Produced in the Alentejo region from 100% Portuguese fresh fruit, it gets its intense colour and magic from the flower of Clitoria ternatea, or blue pea. When it is served with tonic, its intense blue colour changes into soft pink. Botanics: juniper, coriander seeds, licorice, angelica root, Alentejo lemon peel, ginger, cardamom, cinnamon, Clitoria ternatea, strawberry and raspberry." From me: This IS magic. It's not like any gin you've ever had, both for its changing color and for its fruity, botanical flavor. I'm a little in love with Sharish. Bayou Rum ($22.99) Louisiana From the producer: "Following our authentic “sugar house” recipe, we gather raw unrefined cane sugar and molasses from M.A. Patout & Sons Enterprise Factory in Patoutville - all pressed from fresh sugarcane harvested from Louisiana fields. Spiced Rum: Spiced Bayou Rum is infused with classic traditional spices with a Louisiana twist. Featuring Louisiana grown ingredients, this special gumbo of spices creates a unique and satisfying blend that makes it the perfect rum for mixing. Spiced Bayou Rum livens up everything from a rum and cola to unsweet tea or an ice cube. One sip and you’ll see what we mean. Laissez les bons temps rouler! Satsuma Rum: From the land where sugarcane and Satsuma oranges first arrived in the USA, comes Bayou Satsuma Rum Liqueur, a craft-made, All-American rum flavored with Satsuma juice. Biting into a freshly peeled Louisiana Satsuma is hard to beat! During the last Satsuma harvest in Louisiana, we started mixing this brilliant citrus juice with our Bayou Rum and the taste was so smooth and refreshing we decided to bottle it!" From me: I have to thank a customer for introducing this brand to me. I'm happy to have a Louisiana product here, and as it's Mardi Gras, I figure it's fitting to introduce it this week. The spiced rum has a nice flavor that's a little more on the savory side of spicy, and certainly different from a Caribbean spice profile. The satsuma (like mandarin orange) rum is slightly lower in proof, but not quite a liqueur. It has gorgeous orange flavor, and I'm imagining drinking it cold on a hot summer day. Mad March Hare Poitin ($27.99) Ireland From the producer: "The Original Craft Spirit The origins of Irish Poitín are shrouded in mystery. Poitín is a spirit that predates anything you’re ever likely to have tasted, including whiskey. The name Poitín (pronounced: ‘put-cheen’) is Irish for ‘small pot’ – Poitín was traditionally distilled in small copper pot stills. Don’t worry, this is about as technical as we like to get! Ireland’s oldest spirit was forced underground in 1661, by the unwelcome British crown, who tried to tax it to the hilt. However, Ireland’s love affair with Poitín never died and it was secretly distilled for over 300 years. For centuries, these legendary and elusive distillers shifted production to the remotest parts of Ireland, to avoid the prying eyes of the law. Legalised in 1997, Irish Poitín is returning to prominence. We at Mad March Hare are playing our part in the revival of Ireland’s most original spirit. Given it’s unique history, craftmanship and versatility, Poitín is taking its rightful place as an icon of world spirits. You won’t find a spirit with a more intriguing story than Poitín! Mad March Hare uses only the best, locally sourced, malted barley. As you would expect, fine Irish Poitín needs fine ingredients and most of our suppliers are farmers within a couple of miles of our stills, with equally rich histories in the growing of the this key ingredient. As one would expect, their covert deliveries are made in the dead of night." From me: This spirit is easily one of my favorite offbeat drinks. You really just have to taste it! |
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