Beverage Dynamics is the largest national business magazine devoted exclusively to the needs of off-premise beverage alcohol retailers, from single liquor stores to big box chains, through coverage of the latest trends in wine, beer and spirits.
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Forward Liqueurs HONEY Jeremiah Weed earned its stripes as the drink of choice for generations of American fighter pilots. The venerable 100-proof liqueur is a marriage of bourbon whiskey sweetened with honey. With the global interest in American whiskey at an all-time high, other distillers looking to extend their reach are releasing their own unique takes on the subject. Crafted by Heaven Hill in Bardstown KY, Evan Williams Honey Reserve Kentucky Liqueur is a blend of extra-aged Evan Williams Bourbon and pure honey. The 70-proof liqueur is light bodied, balanced and loaded with the lingering flavors of vanilla, spice and toasted oak. The liqueur debuted in September 2010 at an average retail price of $14.99 for the 750ml bottle. The category now includes premium Christian Brothers Honey, a 70-proof liqueur made by infus- ing pure natural honey with Christian Brothers Brandy, which is distilled from premium grape vari- etals and aged in hand selected oak barrels. Wild Turkey American Honey Liqueur is an easy-to- drink blend of whiskey and honey. The golden-hued liqueur is unmistakably American in origin. It has all of the bak- ery-like flavors of bourbon without any of the whiskey’s fiery edge. The 71-proof liqueur is ideally served chilled after-din- ner or mixed in a cocktail. Made down the road in Lynchburg, the new Jack Daniel’s Tennessee Honey Liqueur is a 70-proof blend of famed Jack Daniel’s Old No. 7 and a proprietary honey liqueur. It is crys- tal clear with an amber hue, a lightweight body and a generous bouquet of whiskey with light honey notes. The liqueur is a natural served in a toddy, hot tea or a tall glass of iced tea. More artisanal in nature is Prichard’s Sweet Lucy Bourbon Liqueur. Handcrafted at the Prichard Distillery in Kelso Tennessee, Sweet Lucy is sweet, feisty and delicious. The 70-proof liqueur is made by infusing Prichard’s Double Barreled Bourbon with apricots and oranges. Equally appealing is Prichard’s Sweet Georgia Belle, which is a sweetened infusion of their pot-distilled rum, peaches and mangos. dent farmers in Malawi in Southern Africa. The full- bodied liqueur has an authentic, freshly roasted coffee character and an almond and hazelnut finish. Easily the most exotic of the newcomers is Xolotl, a range of artisanal liqueurs made in Veracruz, Oaxaca, Mexico. Xolotl (pronounced sho-lo’tl) is handmade by micro-distiller José Villanueva Barragan on a foundation of 20-year old barrel-aged rum. The coffee liqueur is made from shade-grown Arabica beans, the Xolotl Limõn Verde from fresh Veracruz limes. The range also includes Xolotl Almond Liqueur and Xolotl Anise Del Jaguar Liqueur. Although new to the American market, Combier Liqueur d’Orange is a veritable fixture behind European bars. In addition to its brilliant and thoroughly engaging character, Combier is dis- tinguished for being the original triple sec and the world’s oldest clear orange liqueur. It’s made from a blend of sun-dried sweet and bit- ter orange peels from the French West Indies, sugar beets from Normandy and all natural ingredi- ents from the surrounding Loire Valley. The liqueur is triple-distilled in La Distillerie Combier’s original, 175-year-old copper alembic stills designed by Gustav Eiffel. It’s bottled at 40% alcohol by volume (80 proof). The famed La Distillerie Combier also produces Royal Combier Grande Liqueur, a liqueur made from a blend of Combier Liqueur d’Orange, cognac and Elixir de Combier, a renown hygienic liqueur dating back to the 19th century comprised of aloe, cardamom, cinna- mon, myrrh, nutmeg and saffron. Combier Roi René Rouge Liqueur is pot-distilled from a 100% natural blend of fresh elderberry juice and three varieties of sweet and bitter cherries. Cocktail enthusiasts are embracing Austrian Rothman & Winter Crème de Violette, 44-proof, an elixir handmade from fine grape spirits macerated with wild Alpine violet petals. Like maraschino, it was once a mainstay behind American bars and a required ingredi- ent in many venerated classics. Crème de Violette is a delicate, slightly sweet and violet-hued. It’s a featured member of the Haus Alpenz portfolio, a collection of vintage, long-absent specialties, such as St. Elizabeth Allspice Dram from the West Indies, Batavia-Arrack from Indonesia and Velvet Falernum, an infusion of lime juice, spices, and Barbadian rum are essential to recreat- ing such classics as the original Mai Tai, Zombie, and Vicious Virgin. 30 • Beverage Dynamics • www.beveragedynamics.com • July/August 2011