Local Spirits

[andrew98]

I'm from East Tennessee originally, and there are the obvious whiskeys from there and Kentucky, as well as the local jet fuel produced in the hollers (part of my family's rich history). Many folks haven't heard of Pritchard's Rum (TN), though. We have a liquor store near our apartment here in Corvallis, Oregon. They have an entire section of Oregon spirits. Rum (vanilla hazelnut!) and whiskey from Rogue (the beer folks). Vodkas and liqueurs. I bought a bottle of Small's Dry Gin and some Fever-Tree Tonic Water (British). Tonight I made the best G&T I've ever had!

I'm not typically a liquor drinker, but I enjoy the odd cocktail (G&T, Tom Collins, Mojito, etc.) as a break from beer and wine. I wouldn't mind developing a small cabinet of 2 or 3 Oregon spirits that I enjoy. I'm looking forward to experimenting with these local creations, and I think it's cool that so many options from the state I live in are available.

So what, if anything, is distilled where you live?

-Andy

 

[ReAndyMator]

I live in Scotland. So the whole pantheon of Scotch Whisky. Plus assorted pot-still gins and vodkas.

 

[Edcculus]

The Firefly Distillery is in my hometown of Charleston SC. The distillery is actually way out on Wadmalaw Island. They distill a vodka made from local Muscadine grapes. The most famous product they sell is the Sweet Tea vodka. Its make from their vodka, and tea brewed from the Charleston Tea Plantation (the only tea plantation left in the US by the way), and sweetened with sugarcane. Its gotten a lot of hype lately, but I'm not the biggest fan. It is pretty nice over ice with a splash of lemon though.

 

[EckoVicto]

We have snaps or schnaps and shots all over the place - luckily we have a few good local whiskies, gins an the like.

 

[CptBlueBear]

We had two whisky distillers in town, or within an hours drive anyway: Southern Coast and Smith's of Angaston. Both scored well with Jim Murray - up to mid-90s and high 80s respectively. Both are far better than I expected. Both are now "silent" and the subject of persistent rumours of restarting.

Southern Coast was run out of a flagpole factory in an industrial area not far from where I work. Rumour has it being restarted from purpose built premises pending finance.

Smith's of Angaston was made for fun as a last hurrah before the Yalumba winery decommissioned their brandy still. It had been unused since the mid-70s when it was declared unsafe to use. In 1999 and 2000 it was run again until it nearly killed someone (that was unsafe by 1970s standards, remember) then dismantled. I can't help feeling sorry for the guys involved, they made some damn good whisky but were a five years to early to ride the whisky boom. At the time, very few people were interested. Again, there are persistent rumours that they are back in business and have been quietly 'stilling from 2009.

We also have St Agnes brandy, but I don't know exactly where that is made - either McLaren Vale or Renmark is my guess. I believe it used to made in Tea Tree Gully just up the road from where I live - the building still has the signage. Every now and again we talk about buying it starting a distillery...

A lot of wineries have a small still for producing spirit for fortifieds (port and the like are big sellers round here) and for chemical analysis. I've had several passable "cleanskin" products made on the sly.

 

[buffdaddy]

Well Chicago has pretty nice history of brewing and that history was resurrected in the '90s with Goose Island being at the forefront. As far as Spirits, not so much (well Ok if you include prohibition bathtub gin lol). But there is some OK stuff starting to come out of Chi-town. Malort which I posted here a couple months back is probably the most infamous of the local spirits.

In you want to live dangerously pick yourself up a bottle of that stuff.

North Shore
Since their launch in 2006, the pioneers at North Shore have lead the way in bringing back artisanal spirits to Chicago. Their vodka and distillers gins have made waves, but their specialty spirits have raised the bar even further – they make one of the few American Aquavits, and their Corpse Reviver – an interpretation of a classic morning cocktail with gin, lillet, orange liqueur and a touch of absinthe (which they also produce).

Malort
The most famous – and probably infamous – liquor in Chicago. A Swedish bitters, Jeppson’s is a juniper-laced 70-proof monster that the company describes it as such: “It is not possible to forget our two-fisted liquor. The taste just lingers and lasts – seemingly forever.” True words, as the liquor’s aftertaste kicks so strongly that an entire photogroup on Flickr is devoted to people’s faces after they ingest the “rugged and unrelenting” spirit.

Hum
One of the more unique spirits to come out of Chicago, Hum is a new type of spirit in the spirit of Amaros and other botanical liqueurs. Created by Chicagoan Adam Seger and London’s Joe McCanta, Hum’s notes of hibiscus, cardamom, ginger and kefir lime make a unique addition to sparking wines, vodka drinks, and many other cocktails.

 

[andrew98]

I live in Scotland. So the whole pantheon of Scotch Whisky. Plus assorted pot-still gins and vodkas.

The Botanist is one of my favorite gins. It's Islay. If you ever find yourself near Crieff, check out the Curly Coo Bar. It has the best scotch selection I've ever seen (and one of the worst beer selections... but that's not why one goes to the Curly Coo.)

-Andy

 

[andrew98]

The Firefly Distillery is in my hometown of Charleston SC. The distillery is actually way out on Wadmalaw Island. They distill a vodka made from local Muscadine grapes. The most famous product they sell is the Sweet Tea vodka. Its make from their vodka, and tea brewed from the Charleston Tea Plantation (the only tea plantation left in the US by the way), and sweetened with sugarcane. Its gotten a lot of hype lately, but I'm not the biggest fan. It is pretty nice over ice with a splash of lemon though.

I had that several years ago, and it's pretty good. Great idea, anyway.

-Andy

 

[jmwebster]

Living in Cincinnati, almost all bourbon is made within a 2 hour drive.

OYO is also made locally (Columbus). I think they make Whisky and Vodka

 

[blade08]

I live in the Netherlands, home of the original gin; Jenever. The English pretty much stole our idea in the 17th century and started making their own style and called it gin. Jenever is still the most popular spirit in the Netherlands and virtually any Dutch household has a bottle in the liquer cabinet. There's even some sort of Jenever resurgence with bars using it as their preferred mixer over vodka or whisky. Also thse days there are many tastings which are very similar to whisky tastings. It was once considered to be drink of the older folks but it has caught on with young people as well.

 

[slugg77]

Cleveland Whiskey just launched their new 90 day pressure aged whiskey. I got my hands on a bottle and it is awesome. It certainly does not taste like one aged for years, but it is very unique tasting and I enjoy it quite thoroughly. If you are in NE Ohio, try to grab a bottle.

 

[CptBlueBear]

I love hearing about this stuff. Before the rise of the big brands and cheap freight, every town had it's local brewery and distillery and you generally drank what was local unless you were rich. What with all the micro and craft operations springing up, its getting that way again. With the exception that what they produce is much better because they have to compete with those big brands.

The Botanist is one of my favorite gins. It's Islay. If you ever find yourself near Crieff, check out the Curly Coo Bar. It has the best scotch selection I've ever seen (and one of the worst beer selections... but that's not why one goes to the Curly Coo.)

-Andy

Botanist and Fever Tree is a great combination.

I had another gin from the western isles the other night: Blackwoods. Quite subtle and very smooth for 60% ABV. But the little !@#$er sneaks up on you and the next thing you know, you can't feel your legs. There's also a 40% version for the sane.

Malort
The most famous – and probably infamous – liquor in Chicago. A Swedish bitters, Jeppson’s is a juniper-laced 70-proof monster that the company describes it as such: “It is not possible to forget our two-fisted liquor. The taste just lingers and lasts – seemingly forever.” True words, as the liquor’s aftertaste kicks so strongly that an entire photogroup on Flickr is devoted to people’s faces after they ingest the “rugged and unrelenting” spirit.

I'd buy that just for the label. Swedish bitters I've experienced. I've never drunk anything quite so horrid yet strangely compelling...

Hum
One of the more unique spirits to come out of Chicago, Hum is a new type of spirit in the spirit of Amaros and other botanical liqueurs. Created by Chicagoan Adam Seger and London’s Joe McCanta, Hum’s notes of hibiscus, cardamom, ginger and kefir lime make a unique addition to sparking wines, vodka drinks, and many other cocktails.

That sounds really interesting. Like something German friends used to add to beer.

 

[Dave in the basement]

I'd love to try Pritchard's Rum and some of the Rogue offerings. Can't seem to find any of them around here, though. Nuts!

18 Vodka is made a few miles from here (northern Indiana). I am not a vodka whisperer, but I do like 18.

 

[The Dean]

St Augustine is, hopefully, getting a local distillery in the near future. I am very much looking forward to it.

http://staugustine.com/news/local-news/2012-05-16/distillery-hopes-be-citys-next-great-attraction

I think we all should be able to visit a bar and try their own beer, whiskey, or whatever. It would make bar hopping even more enjoyable that it is already.

 

[StillShaving]

Cleveland Whiskey just launched their new 90 day pressure aged whiskey. I got my hands on a bottle and it is awesome. It certainly does not taste like one aged for years, but it is very unique tasting and I enjoy it quite thoroughly. If you are in NE Ohio, try to grab a bottle.

There is a short writeup and video posted about them here: How One Man's Aging Whiskey in a Week, Not Years

 

[brewer]

over here in Belgium we also are known for distilling Jenever. contrary to the Dutch we also mix it in with various fruits and herbs. I've had a friend of mine once distill a batch of home made mead into honey liquor Very nice stuff with a distinct flavor

 

[Eeyore]

Jenever, and contrary to the Belgians, we drink it pure

"Jonge jenever" is similar to the German Korn, and is also distilled from wheat.

We also have Berenburg, which is distilled in the northern part of the country.

Edit: Berenburg is jenever distilled with herbs, which leads to the characteristic taste.

 

[Legion]

There are quite a few whiskeys done in Australia, and a lot of them are apparently very good. They are also extremely expensive, so I have not tried any. Rum is the big one in Queensland. Fightin' juice.

 

[brewer]

Jenever, and contrary to the Belgians, we drink it pure

We mostly drink it pure as well. Not a big fan of those exotic jenever mixes. However a good chilled Lemon Jenever or apple jenever is great on a hot day.
I am mostly not a fan of most big Dutch brands (bols, Bokma,...) they are usually a bit cleaner than the Belgian counterparts which are spicier to the taste. There's one dutch brand however I like a lot and that's hooghoudt.

 

[Eeyore]

We mostly drink it pure as well. Not a big fan of those exotic jenever mixes. However a good chilled Lemon Jenever or apple jenever is great on a hot day.
I am mostly not a fan of most big Dutch brands (bols, Bokma,...) they are usually a bit cleaner than the Belgian counterparts which are spicier to the taste. There's one dutch brand however I like a lot and that's hooghoudt.

I must admit that I often buy the German korns, because they are slightly softer than the Dutch jenevers.

Until now, I never drank Belgian jenever; what brand would you recommend?