Skip to main content

What is the "best" spirit

In my old blog, I posted a long time ago some common complaints, when it comes to spirit competitions: usually the spirit companies have to pay for their participation [so small companies usually don't compete], they have also to offer their product free of charge to the tasting panel.
And to believe, that these competitions are independent, is analogue to the belief, that their is a tooth fairy.
And then there are so many competitions [it is a lucrative business to do this competitions due to the participation fees] and usually there is no clear winners but a lot of gold medals, double gold medals [WTF is double gold??] as well as silver and bronze and so on.

But even if everything would be utopian fair - there would be one point, which cannot be neglected:
it is quite easy to judge a quality of spirit - but to make a ranking is almost impossible [at least not a fair ranking].
It becomes obvious, if you just take a rather small category: Scotch Single Malts: there is a great "malty" and maybe heavily "sherried" Speyside and a relentlessly peated Islay whisky. You might say, both are very good products - but how can you rank them - as they are so different? And even more similar products are really hard to rank.

We are not slaves to the numbers - and if it comes to that, always the more "average" products wins against a product with more integrity - especially if more than one person is tasting.
On the other hand, everyone has a "different taste" everyday - so lets face it - taste cannot be written in stone [that brings accurate tasting notes ad absurdum].

In fact, there was only one occasion in my whole life, when in a blind tasting one spirit was far beyond every other product and clear a winner - almost a decade ago, I participated a tasting of brandies - of totally different qualities - after a rather long up and down [we tasted around 20 different distillates] one stood out - and was almost magically: Frapin Fontpinot XO.
I don't get any incentive, support or sponsoring of Frapin Cognac - but since then, I am a big fan of the company and their products...

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The Best Alcohol-free Drink - Ipanema

Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine. Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures.
But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…

Do not do that! - DO NOT POISON YOUR GUESTS!!!

Dear Bartenders,

Please do not make tobacco infusions! I am serious - don't do it - don't try it - do not think about it.
Tobacco contains nicotine. What is the big deal, you might ask? Nicotine is highly poisonous. There is not as much nicotine absorption when you are smoking tobacco - this would be rather save.  Chewing tobacco - has a higher absorption - but yet, isn't soluble in water (hence it is still "quite save").

On the other hand, nicotine is soluble in alcohol - that means there is a great absorption - and it becomes very very dangerous.

How dangerous, you might ask? 

Let me ask a counter question:

Would you make a strychnine infusion? Or a cyanide cocktail? Or an arsenic essence?

The lethal dose of strychnine (for a male healthy adult) would be ca. 100 mgThe lethal dose of cyanide (...) would be ca. 200 mgThe lethal dose of arsenic (...) would be more than 70 mg

While the lethal dose of nicotine (for a male healthy adult) would be ca. 60 mg or less!

This…