StateWays is the only magazine exclusively covering the control state system within the beverage alcohol industry, with annual updates from liquor control commissions and alcohol control boards and yearly fiscal reporting from control jurisdictions
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Wild Passion, a blend of passion fruit and mangoes; Alizé Bleu Passion, featuring the tastes of passion fruit, ginger and cherries; and Alizé Rose Passion, with a blend of passion fruit, strawberries and lychee. • Aperol — Originated in 1919 in Padova, Italy, the aperitif from Padua, Italy is infused with a blend of bit- ter orange peels, gentian, rhubarb and cinchona and var- ious other herbs and botanicals. It's lightweight and gen- erously aromatic. The aperitif has prominent citrus and herbal flavors that gradually fade into a slightly floral, spicy and bittersweet orange finish. Its delicate bitter- ness and dry citrus components make it a natural modi- fier in cocktails. • Cointreau Noir — The 80-proof liqueur is a blend of Cointreau and Remy Martin Cognac. Cointreau Noir has an amber hue, a lightweight body and a vanilla and fresh citrus bouquet. It's precisely bal- anced that the spicy wood flavors of the Cognac and vibrant orange notes of the Cointreau are enjoyed simultaneously. • Coole Swan — This super-premium Irish liqueur is comprised of fresh double cream, Madagascan vanilla, white and dark chocolate, organic dark cocoa and Irish single malt whiskey. It has a velvety textured body, aromas of vanilla and dark chocolate and a long-last- ing complement of rich creamy fla- vors. The liqueur has nearly unlimit- ed drink making applications. • Domaine de Canton Ginger — This French, ginger-laced liqueur is made on a base of eaux de vie and VSOP and XO Cognacs, which is macerated with baby Vietnamese ginger, Tahitian vanilla, honey and ginseng. The remainder of its ingredients is a closely held secret. The 56-proof liqueur adds delectably warm and spicy ginger notes to a wide range of cocktails from Mojitos to Sidecars. • Extase XO — Produced by cognac maker A. Hardy and one of France's premier liqueur producers, Lejay Lagoute, Extase XO is a light-bodied liqueur made with orange peels from Curaçao and a base of Hardy X.O. Fine Champagne Cognac, an assemblage of Grande Champagne and Petite Champagne brandies with an average age of 25 years. Extase XO is highly aro- matic for a liqueur, endowed with an alluring bouquet of mixed citrus. • Godiva Chocolate Liqueur — An American chocolate liqueur, Godiva Chocolate Liqueur, 34-proof, has expanded its line and now includes Godiva Chocolate Milk Liqueur, Godiva Cappuccino Liqueur StateWays s www.stateways.com s September/October 2011 and Godiva White Chocolate. • GranGala Triple Orange — Made at the Stock Distillery in Trieste, Italy, GranGala is a blend of oranges from Sicily and mature, barrel-aged VSOP brandy. The 80-proof liqueur is then aged further to ensure that the various constituent ele- ments have fully integrated. • Hpnotiq — The aquamarine liqueur is made in France from a blend of triple-distilled vodka, cognacs from the Petite Champagne, Fins Bois and Borderies regions and a proprietary mix of natural tropical juices. While as versatile as a liqueur, the product is more like a skillfully crafted cocktail in a cork-finished bottle. • Luxardo Maraschino — Luxardo Maraschino is an Italian liqueur distilled from Marasca cher- ries, honey and cherry pits. Although a frequent- ly used ingredient in early cocktail recipes, its resurgent popularity can largely be attributed to the rebirth of the Aviation, a classic gin-based cocktail that calls for maraschino. • Mandarine Napoleon — The liqueur is made at the Fourcroy Distillery in Brussels from Sicilian tangerines and the sun-drenched coast of Spain near Valencia, the peels of which are mac- erated in fine spirits for weeks to fully capture their essence. That oil-infused alcohol is distilled three times with a secret mix of 27 herbs, spices and botanicals before being aged in French oak barrels for 2 years. The spirits are blended with well-aged cognac, filtered and bottled at 40% alcohol by volume. • Plymouth Sloe Gin — The Black Friars Distillery in Plymouth, England, resurrected its tradi- tional sloe gin. Made by macerating Plymouth Gin with fresh sloe berries and a touch of sugar, the 52- proof ruby red liqueur has a generous bouquet of plums and raspberries and a lingering pleas- antly tart finish of honey and berries. It's indis- pensable in such cocktails as Trader Vic's Singapore Sling and the Sloe Gin Fizz. • Solerno Blood Orange — This ultra- premium liqueur from Sicily has the look of blood oranges, a full, lushly textured body and a bittersweet citrus and spice palate. The 80- proof liqueur is vibrant enough to act as the base of a cocktail or serve as a modifier. • St-Germain — St-Germain, 40-proof, is liqueur made in the foothills of the French Alps from wild elderflower blossoms. It has the pronounced aromas of tart citrus, pears 49