Tasting: Beak & Skiff Apple Vodka

I have to confess that I love a good vodka and I've come to appreciate high quality products. I'm always looking to try something new. Fortunately, like Dorothy Gale, I didn't have to look any further than my own back yard. Central NY is known for apples and Beak & Skiff is one of the region's oldest and largest orchard. Recently they have branched out and opened their very own distillery. Their first offering is an apple vodka.

The first thing you have to understand is that this is not an apple-flavored vodka, but rather a vodka distilled from apples. While I generally prefer traditional potato or grain based vodkas, I enjoyed Beak & Skiff's vodka.  It is crystal clear with a very clean nose, but not antiseptic. The first taste introduces a very subtle apple overtone, but it is brief and in no way interferes with the drink. I found it exceptionally smooth with gentle finish, that again offers a whiff of apple. I enjoyed sipping it neat but I imagine it would be quite bracing chilled. When used in a cocktail, the apple tones fade away as you might hope and expect. Again, this isn't a flavored vodka.

If you appreciate fine vodka and get you hands on a bottle, I think you'll enjoy this. You can purchase Beak & Skiff's apple vodka at their distillery (which has a tasting bar) or in a few select stores in Central NY. I recommend checking the  Beak & Skiff web site for the latestinformation.

Tasting: Mumm Sparkling Pinot Noir

  I was in the mood to try something a little different and found a bottle of Sparkling Pinot Noir from Mumm Napa on nestled away. I chilled it briefly and then cracked it open with a terrific pop.; the kind of almost cliche pop you get from sparkling wines and Champagne with a small puff spilling out of the opening.

Pouring it into a flute released a torrent of tight carbonation that rose above the rim but never broke and spilled over. Ok, maybe not my best pour, but a very beautiful wine to look at.  I thought of it as a glossy light cherry.

The first sip hits you with a ton of “grapiness”.  Mumm takes Pinot Noir from the Carneros region as the base for this terrific sparkling beverage. I actually have a lot of Mumm in the cellar and none of it has ever disappointed.

On subsequent sips you’ll pick up hints of cranberry and the slightest amount of spice. This is almost too easy too drink and a nice alternative for people who say they don’t like Champagnes or bubbly wines. This is sparkling, in many senses of that word, but nothing I would consider bubbly.

With Thanksgiving approaching this would be a fantastic accompaniment  to the main course. In fact when I checked the Mumm web site (http://www.mummnapa.com) they have it on sale for the holiday. You can also follow Mumm on Twitter and on Facebook.

For Love of Chartreuse

Without a doubt my favorite drink is Chartreuse. For some it is an acquired taste. I loved it from the very first sip.

Chartreuse is an herbal based liqueur distilled from a 400 year old recipe by the Chartreuse monks in France. The original recipe, known only to 3 living monks at any one time, was originally referred to as the Elixer of Life. I have to say I always feel better after a few sips. The liqueur is distilled from 130 alpine herbs, who knew there were so many.

Chartreuse comes in several varieties. The traditional is referred to as Green Chartreuse. It has an anise-like nose to it.  It is slightly fruity and definitely herbaly, although you would be hard pressed to identify any specific herbs. Green Chartreuse  is 110 proof and is best served cold, even on the rocks. Although I prefer just a cold glass so the ice doesn’t dilute the spirit. This is the bottle you will most likely find in your neighborhood liquor store, although they probably won’t have more than a bottle or two on the shelf.

Yellow Chartreuse is a little sweeter and not as strong at about 80 proof. This is very hard to find in restaurants, so if they have it, I almost always get a glass. It also isn’t carried  typically in liquor stores so you may need a special order.

The last variety is Chartreuse V.E.P.(Vieillissement Exceptionnellement Prolongé). This is essentially the same Chartreuse except it has been aged. Quantities are limited and bottles numbered but this is exceptionally smooth and flavorful. They make Green and Yellow, VEP, although I’ve never had the latter.  The V.E.P. is also most likely served in finer French restaurants, at least that has been my experience.

I always try to introduce Chartreuse to dinner guests and can only hope that the next time you’re out and feeling adventurous that you’ll give it a try yourself.