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Friday, July 23, 2010

North Shore Rare Release!

Very rare limited release, looks like we got one of the last cases, we have bottles numbered up to 504 (only 515 made)

Order North Shore online


North Shore CR2 "Corpse Reviver"....$44.99 / 750ml
Each year we bring together incredible combinations of ingredients to produce special single-batch spirits. This year's is no exception. It is our delight to introduce our Spring 2010 limited release, the Corpse Reviver. Thanks to our beloved federal government, the product is officially named CR2.
This year, we have made just 515 bottles of this limited edition spirit, and as with past limited releases, once it's gone, it's gone.
The Inspiration and a Little History
As you walk through a liquor store today, you will see a number of "pre-mixed cocktails" in a bottle. Artificially flavored and colored, they almost never taste like a real cocktail would. Granted, you may not want to squeeze the lemons or limes and measure out all of the ingredients to make a cocktail, but you should not have to resort to these modern alternatives. So, we decided to show that you can make a cocktail in the bottle and make it well.
For this project, we chose a fantastic old cocktail for inspiration - one that requires ingredients that aren't always on hand, and that when made properly, is a joy to drink. As we were deciding, one of our mixologist friends made a joke about bottling a Corpse Reviver. Little did he know, we were already on that path.
About Corpse Revivers



One of our favorite cocktails is a Corpse Reviver #2. The recipe is straight forward - equal parts gin, orange liqueur (usually Cointreau), Lillet (Blanc, of the modern offerings, but originally Kina Lillet), lemon juice and a dash of pastis or absinthe. This cocktail is a great example of what we like to call "cocktail alchemy." When done properly, all of the flavors blend together perfectly and balance each other out, creating a drink that is better than the sum of its parts. The complexity of ingredients and flavors made this the perfect cocktail inspiration for the challenge.
Cocktails are an American creation, and one category of cocktails from the late 1800's were known as Corpse Revivers. As the term implies, these were meant to be consumed in the morning, typically after a night of drinking.
The first printed appearance of the term "corpse reviver" we found was from 1861. Cocktails with this name were poured at the American Bar at World's Fairs in London and in Paris. There were many variations, and many drinks labeled corpse revivers. However, after Prohibition, most cocktail historians believe that only two recipes for corpse revivers survived; the Corpse Reviver #1 and the Corpse Reviver #2. It is this Corpse Reviver #2 recipe that we decided to use as our guide for this limited release.
Producing The Spirit
In tackling this challenge, we looked for a way, through distillation, to incorporate, not only the flavors of gin, but also orange liqueur, lemon juice, Lillet, and the hint of anise and spice derived from the absinthe. We blended our special distillate with a wonderful white wine from our friend Carl Sutton at
Sutton Cellars, and then added a touch of sugar to sweeten it just a tad. We were left with an exciting bottled cocktail.
The final spirit shares many traits with the Corpse Reviver #2. Aroma, flavor, even clarity (or lack thereof), echo the qualities of the cocktail. Admittedly, the one thing missing is the pulp from fresh squeezed lemons, but the taste of fresh citrus is there, coming from the fruits included in our distillation.
Tasting Notes & Recipes
The first thing you will notice is a pleasant fresh citrus aroma. Then the melody of botanicals fill in underneath, providing a full, inviting bouquet. As you drink the spirit, you will taste a delightful combination of citrus and herbal notes with a nice balance of sweetness and tartness. No single flavor dominates. A symphony of flavors, with harmonious complexity.
To enjoy this wonderful spirit, simple shake it with ice, and strain into a cocktail (martini) glass. The traditional garnish is a single cocktail cherry placed in the drink. Find our recipes for homemade cherries
here










Corrido

Just arrived at Forsyth.
"The Bentley of Tequilas" -- Microliquor.com






Corrido EXTRA Anejo....
CORRIDO Extra Añejo is a very limited production extra añejo. Only 13,050 liters of this tequila were placed in a small lot of 58 specially selected white oak barrels. No color is added; the beautiful dark golden amber color is a result of the three years of aging, which gives the tequila the taste you may recognize from bourbon or Cognac—CORRIDO Extra Añejo is aged the same way they are aged, in charred white oak barrels.

Color
Dark golden.
Nose
Clove, butterscotch, vanilla and oak.
Tasting note
Initial taste is sweet agave and vanilla, then lemongrass and oak, well balanced.
Finish
Finishes full-bodied, round and well-balanced with good acid and black tea tannins, short chocolate and mint aftertaste, outlining the elegant and wonderful Cognac-style qualities.


Corrido Anejo....
Añejo tequilas must be aged for a minimum of 12 months. CORRIDO Añejo is an 18-month-old single-barrel añejo made from what we call a triple-barrel process. The triple-barreling process is more costly, as CRT must be notified each time we open a barrel, but that’s one of extra steps we’re willing to take to make our product unique.

Color
Rich intense yellow amber with tones of copper and orange.
Nose
Fruity (cherry), herbal and spicy notes. The cooked agave is very sweet, expressing aromas of its sojourn in wood like vanilla, maple and burnt caramel.
Tasting note
Silky yet intense with a powerful personality.
Finish
Sweet, lingering finish.


Corrido Reposado....
Reposado tequilas must be aged for a minimum of 3 months. CORRIDO Reposado is a single-barrel reposado, made from what we call the double-barrel process. First, the tequila is aged in used bourbon barrels. Then, instead of blending in other aged tequilas, as is the typical practice, we transfer the liquid into a different barrel to absorb the different flavor profiles. This double-barreling process is more costly, as CRT must be notified each time we open a barrel, but that’s one of extra steps we’re willing to take to make our product unique.

Color
Bright golden
Nose
The first impression may bring to mind the aromas of Scottish butter, nuts, maple, intense tones of cooked agave with a great vanilla, caramel finale and floral and herbal notes.
Tasting note
Intensely spicy (cloves and cinnamon) and similar to a pear eau-de-vie in its rich roundness and creaminess.
Finish
Silky mouth feel with sweet caramel and agave tones.


Corrido Silver...
Corrido is produced from select blue agave grown in the volcanic soil of the highlands region of Jalisco. Los Altos blue agave is known for its higher sugar content, which provides this tequila with its characteristic great balance of crisp and floral characteristics. The agave used in CORRIDO Cristalino are slow-cooked in tightly closed stainless steel ovens and are double distilled. As with Cognac distillation, we get rid of the “heads” and “tails” and take only the “body” of each distillate, getting rid of the unwanted impurities.

Color
Crystal clear.
Nose
Agave, light floral and grass
Tasting note
Initial taste is fruit and tea. Then agave, sweet and floral yet crisp.
Finish
Medium heat mouthfeel, long mint and floral aftertaste




Chimay Cheese and Beer!

Chimay Trappist


They have recipes for both the beer and the cheese!
check out these great sounding recipes



"Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area. And dairy herds mean cheese! Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernised their production equipment. Technology has combined with tradition for the greater happiness of the connoisseur and Chimay cheese has adapted itself to high consumption whilst retaining its authenticity." -- Chimay

The 3 cheeses
(all 3 in stock at Forsyth)
Chimay Classic Cheese
"A semi-hard pressed cheese, the rind is natural, non-coloured, without preservatives and slightly flowery. After maturing for four weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavour." -- Chimay






Chimay Grand Cru Cheese
"From an unchanged ancient recipe, this cheese is produced from pasteurised milk. Its rind is natural and it is matured for six weeks which gives it its pure and mellow flavour." -- Chimay





Chimay Cheese bathed in Trappist Ale
"The very personal preparation and maturing of this cheese make it an exclusive product. Its natural rind is bathed in Chimay Trappist beer so that its incomparable flavour flatters the palate and the nose." -- Chimay







The Beer



Chimay "Red"
"Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously. This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay





Chimay "White"
"Named Cinq Cents, this beer with its typical golden colour, its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast. The beer's flavour, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth.
This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay




Chimay "Blue"
In 11oz, 750ml, Magnums, and 3 liters bottles!!!
"Named Grande Réserve, it is principally distinguished by its character of a strong beer. This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant. Its flavour, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma , while revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay





Thursday, July 22, 2010

Burrata Cheese


Back in stock at Forsyth....
Burrata Cheese
Burrata is the ultimate a fresh Italian cheese. It is fresh Mozzarella that is wrapped around a mixture of cream and more mozzarella. The best way to serve is to just slice the top of the cheese with an "X" and then pour on a little olive oil, pepper, and sea salt. Great with your favorite greens like arugula or on crostini.

We also have Fresh Italian Mozzarella di Bufala in stock now!









Tuesday, July 20, 2010

The Spirit of Thailand

Mekhong Liqueur....$22.99 / 750ml
.
Mekhong is Thailand’s national spirit and named after the mighty Mekhong River, which flows along its border. First introduced in 1941, it is the first and most famous spirit in Thailand.

Nowadays Mekhong is a source of pride for the Thai people and has come to symbolise the friendly welcome for which Thailand is world renowned.

Mekhong has a wonderfully smooth aroma and inviting taste that will instantly remind you of the tropics of Southeast Asia.

Enjoy the taste of an enchanting nation and have a good time . . . Thai style!

Mekhong taste:
Mekhong’s amber and reddish copper colour paves the way to a balanced and smooth flavour of spicy ginger, toffee, citrus and vanilla flavours – all fused together to provide a unique and well balanced drink.

Mekhong can be enjoyed straight, with a mixer, or in cocktails, and of course perfectly complements spicy Thai food.

The spirit’s versatility has led to the creation of its own signature branded cocktail menu that encapsulates the beauty and flavours found in the Kingdom of Thailand itself.


Making Mekhong:
Thailand’s tropical climate means the sugar cane grown there is amongst the best and purest in the world. The Mekhong sugar cane spirit is artfully blended with rice spirit and a secret recipe of natural Thai herbs and spices to deliver its unique taste of Thailand.

Mekhong has a slightly lower alcohol content of 35% by volume which improves its mixability.

It is produced at the Bangyikhan Distillery amidst stunning scenery in one of the most beautiful parts of the Kingdom. In fact, it is the name of the distillery which has been carefully embossed around the famous Mekhong bottle that you see today.
Info from their website









Monday, July 19, 2010

The Best of St. Louis

Vote now for your favorite wine shop -- click here

A new website about "The Best of St. Louis"
"Three guys without many prospects founded The Best of St. Louis in June 2010 with one simple goal: finding out the places, people and things that make St. Louis one of the world’s best cities. We knew that we couldn’t do it without help from everyone in the city, so we turned to our good old pal, the Internet, to hook us up with the opinions of St. Louisans from West County to West Pine." -- The Best of St. Louis