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Staff Favorites - Mahon McGrath
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Vergano Americano Aperitif 750ml
Review Date: 8-23-2010
This is a fun, tasty, kind hippogryph of an aromatized wine. The wines body reads as vermouth, however the flavorings take it in a more dry, woodsy, spicy, cigar tobacco direction. You can get a pretty fair cocktail just substituting it for vermouth in a Manhattan and leaving out the bitters. It's definitely a tinkering candidate for closet bartenders out there and I'd wager would appeal to those with a taste for Carpano Antico and/or Gran Classico.
Lustau Dry Amontillado "Los Arcos" Solera Reserva
Review Date: 7-26-2010
If youíre looking for a good dry Amontillado, youíve found your bottle here; this is a lot of sherry for the money! The Los Arcos offers expansive and intense flavors on a well balanced frame. Toasted almond and dried fruit aromas are followed by flavors of salty, toasted nuts juxtaposed nicely against a mellow sweetness. The finish is crisp and dry. What it might lack in nuance when compared to some pricier bottlings it more than makes up for in overall harmony and depth of flavor. Lovely stuff. Incidentally, if youíre making atavistic cocktail recipes such as the Bamboo or the Tuxedo that call for dry sherry, the Los Arcos shows to good effect in them. It doesnít get lost in the mix the way pretty much any Manzanillas or Finos Iíve used to date seem to.
Highland Park 18 year old, Isle of Orkney Single Malt Whisky 750ml
Review Date: 3-30-2010
The nose gives up nutty, toffee, honeyed heather and baked bread aromas with a subdued smokiness. The smoke comes out more distinctly on the palate, balanced by full, sweet flavors of honey, caramel and spiced baked apple. This is a spirit that seems wild at first encounter, but is really surprisingly gentle at heart, with a sweet generous nature lurking behind the not entirely slick exterior. I should also note that the finish reverberates for a goodly span.
Dudognon Reserve Cognac 750ml
Review Date: 1-18-2010
Soft, silky smooth and voluptuous, refined and delicate, this Cognac is sheer pleasure. The flavors are a pleasing accord of pear, apple, warm spice and caramel. If you're thinking sidecars and such, you probably want to go for the Deret VSOP. The Dudognon's charms are pretty much obliterated in cocktails. This is hardly a defect. I'd wager you won't want to mix it with anything once you've tried it. The one exception I found to this was when one-quarter to one-half ounce was added to a Champagne cocktail. That makes for a sensational drink.
Hayman's Old Tom Gin 750ml
Review Date: 11-28-2009
Once upon a time, the cocktail that became THE cocktail, the Martini, was a lot less dry. And before that, even, its progenitors, the first gin & vermouth based drinks, the Turf Club-Martinez-Martini family, were made with Italian vermouth and a lightly sweetened style of gin called Old Tom. When the John Collins crossed over from England, it was eventually re-christened a Tom Collins, in part because it was generally made with Old Tom gin. The spirit got around. Of course, up until very recent times, there was no good substitute for this category of gin. Old Tom had long since sunk into oblivion - and for that matter, up until recently, no one had much missed it. With the current efflorescence of classic cocktails, however, all that changed and Hayman's is a welcome addition for those who want to drink in a bit of history. Resurrected from a family recipe from the time of the spirits heyday, Hayman's is a delightful and authentic version of an Old Tom gin. This is a less aggressive style of gin than a London Dry; while juniper is in the foreground it quickly yields to a more generally perfumed nose, with a softer, rounder, gentler taste and mouthfeel. The sweetness here is not on the order of a liqueur, more like off-dry. The fascinating thing is how many of the antique cocktail recipes that call for an Old Tom gin are good as drinks in their own right and not merely of interest as retrospective curiosities. If you haven't yet tried this, the recipe given above is not a bad place to start, though I'd say go with a twist of lemon peel, as opposed to a slice. And, if you've got this far and you don't already own books by Ted "Dr Cocktail" Haigh or David Wondrich, they are good resources for further recipes and elucidation.
Lustau Almacenista "Josť Luis Gonzalez Obregon 1/143" Fino del Puerto
Review Date: 5-3-2009
Strongly redolent of smoky, toasted nuts with a brisk, saline edge this Fino Sherry is a joy. The concentration and breadth of the wine's nose clearly reveal why Lustau chose to offer this Sherry unblended as part of its Almacenista line - to preserve its distinctive character. The palate offers a gentle texture with spicy, tangy, savory flavors of surprising length and delicacy that will leave your mouth watering. This can do double duty as either a killer aperitif wine or a dry white for the dinner table when paired with seafood. Incidentally, you may well wonder what the 1/143 on the bottom of the wine's label denotes. Clearing up that little bit of arcana is this, from Lustau's website: "The number of butts forming a Solera, or fully mature wine, of each individual Almacenista Sherry is also indicated on the label i.e.1/10 means that the wine originates from a Solera of ten butts."
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