Stateways

StateWays-July/August 2016

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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StateWays | www.stateways.com | July/August 2016 25 500-year-old recipe and started producing the rich amber liqueur. American GIs serving in Italy during World War II developed a fondness for Tuaca, which eventually led to its importation into the U.S. shortly after the war. The liqueur is comprised of vanilla, herbs, spices, citrus essence and sugar blended on a foundation of fi ne, barrel-aged Italian brandy. The brandies selected by the master distiller range in age between 3 to 10 years. The 100% natural liqueur is bottled at 35% alcohol. LATEST INNOVATIONS While category sales were down slightly in 2015, the liqueur and cordial segment remains vital and well-supported by suppliers. Retailers on the lookout for new and exciting fl avors are driving demand and suppliers are only too pleased to fan the fl ames with intriguing releases. So in the event that you missed the fanfare over their initial release, here's the scoop on the hottest prospects. Amaro di Angostura — The ultra-suave product is one of a growing class of herbal elixirs now competing in the Ameri- can market. The amaro is crafted with surgical precision by the undisputed king of bitters—the House of Angostura. The amaro is made on the island of Trinidad from a blend of botanicals, aromatics, spices and bitter herbs, all of which macerated in the neutral spirits to allow the various fl avors to fully integrate. Only a select few have access to the well-protected secret recipe for both the bitters and the new Amaro di Angostura (70 proof ). Ancho Reyes Ancho Chile Liqueur — Created in 1927, this historic liqueur is more accurately described as a menjurje, a type of homemade libation created from a blend of green po- blano chiles. Afterwards, the sun-dried ancho chiles are macer- ated in neutral cane spirit for about six months in small iron vats. The liqueur is fi ltered minimally to preserve its bold fl avor and bottled at 40% ABV. Barrow's Intense Ginger —This soon-to-be indispensible liqueur is handcrafted in Brooklyn from more than 200 pounds of fresh ginger per batch. The liqueur contains only four ingredi- ents—ginger, sugar, cane spirit and fi ltered water—and no artifi cial fl avors, colors or preservatives. The liqueur has a cloudy appear- ance due to the sediment in the bottle, which is to be expected with an all-natural product like this. Barrow's is appropriately named, as it quickly bathes the palate with an intense blast of spicy warmth and the alluring fl avor of fresh ginger. The fi nish is long and spicy with a hint of sweetness (22% ABV). Given — French import Given Liqueur (pronounced "gee- vahn") is made with a base of unaged Highlands tequila. Upon exiting the still, it is transported across the Atlantic to the heart of the Cognac region of France. There it is taken to a fami- ly-operated distillery and slowly macerated with fresh limes. At the same time, ripe Sauvignon Blanc grapes are compressed and allowed to gradually crystallize into an all-natural sweet- ener. The Sauvignon Blanc grape syrup is then added to the lime-infused tequila to create balance and harmony. It is bot- tled at 34 proof. Pierre Ferrand Dry Curaçao — This liqueur is made in Cognac, predominantly from dried Curaçao orange peels, lemon and sweet orange peels and a secret blend of spices. The peels and spices are slowly steeped in unaged brandy, after which the infused spirit is redistilled for maximum fl avor extraction. That distillate is then blended with brandy and Pierre Ferrand Co- gnac and aged in Limousin barrels. During aging, the blend is re-infused with Curaçao oranges peels to add a bittersweet note (40% ABV). Plymouth Sloe Gin — Back from an extended hiatus, Plymouth Sloe Gin is again turning heads here in the U.S. After decades of fervent requests from the international cocktail com- munity, Black Friars Distillery—producers of Plymouth Gin—has resurrected its legendary sloe gin. The succulent, ruby red liqueur is made by macerating Plymouth Gin with fresh sloe berries and a touch of sugar (52 proof ). • ROBERT PLOTKIN is a judge at the San Francisco World Spirits Competition and author of 16 books on bartending and beverage management including Secrets Revealed of America's Greatest Cocktails. He can be reached at www.AmericanCocktails.com or by e-mail at robert@barmedia.com.

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