March Spirits

BY TOM FIRTH AND LINDA GARSON

As we impatiently wait for spring – and springlike weather, we wanted to share some interesting and rather new expressions of some classic bottles. We have a top shelf Irish whiskey we had to share, but also a Japanese whisky and gin in line with our Japanese focus in this issue, and finally, a white cognac (!) and a side by side comparison of a classic cream liqueur along with it’s new, plant-based alternative.

Whether your activities are taking place inside or outside, we hope to have you covered!

Waterford “The Cuvée” Whiskey Ireland

It was a treat to meet Mark Reynier and hear him talk about Waterford Distillery at the Terroir Symposium here last year. He’s rightly proud of his single farm origin, terroir-driven whiskies, and now with a few years of whiskies under his belt there in southeast Ireland, Waterford has released The Cuvée – a blend of their whiskies. The inviting sweet and spicy nose leads to pepper and spice, cereal (or is that granola?), some dark chocolate, and citrus peel. Enjoy St. Patrick’s Day!

CSPC 859063 $98-102

Kujira 10 year Ryukyu Whisky, Japan

From the Okinawa Prefecture (historically Ryukyu Kingdom), Kujira’s Ryukyu whiskies are distilled from long grain Indica rice fermented with black koji mold indigenous to the island. The 10 year matures in virgin white oak barrels at the 140-year old Masahiro Distillery to produce a most intriguing spirit, all butter and bananas on the nose that follow through to the palate with a touch of salinity, jasmine, and clove. Definitely one for the curious to try!

CSPC 840200 $160-182

Kanomori Craft Gin, Japan

You may not be too familiar with kuromoji – a native Japanese deciduous shrub that Kanomori have used in their herbal liqueur for more than 400 years. Here in their top of the range gin, it takes centre stage to produce a delightfully fresh, and very smooth, intense woodland/forest gin, which belies its 47 percent ABV. Juniper, lemon peel, liquorice, aniseed, pine, sage, and rosemary, are among the 18 botanicals used, and clearly making their presence known, but kuromoji is king.

CSPC 859383 $77-80

Antarctica de Godet Cognac, France

Now for something unique – a white cognac. Inspired by a record-breaking yacht voyage to Antarctica, Godet created this eau de vie distilled from the rare folle blanche grape, and let it mature in 100-year old French oak barrels for seven years. Without any tannin, it’s smooth, clear, and pure, with delicate aromas of apple blossom, and flavours of poached pear with a hint of juniper. Shake over ice with triple sec and lemon juice for a different take on a Sidecar!

CSPC 791867 $59-62

Amarula Plant-Based Liqueur South Africa

An interesting and novel step for cream liqueurs coming to Alberta shelves. Entirely plant-based, vegan, dairy, gluten, and also nut-free, this take is using coconut milk and the marula berry flavouring. Surprisingly good, and less rich and less decadent on the palate with clean coconut flavours and a softer berry tartness. In some ways, this is perhaps more versatile than the classic, and certainly more suitable to modern tastes. Darn fine in cocktails too.

CSPC 860082 $33-35

Amarula Cream Liqueur, South Africa

One of the newest “classic” cream liqueurs, Amarula is worlds away from Irish Cream with a distinctly South African flair. Using marula berries, of which elephants are known to be enthusiastic fans, the fruit lends a plummy tropical character offset by a rich, caramel flavour and a palate that isn’t too sweet. An excellent alternative in cream liqueur, and as suitable for desserts as it is for grown-up coffee.

CSPC 342246 $30-34

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