This limoncello is not like the others. A trip to the tiny island distillery where Limoncello Di Capri is made.
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
Molinari Sambuca is an anise liqueur originally created in Civitavecchia, a port city north of Rome. Much like Schiedam in the Netherlands where the spices that came on ships ended up in local spirits (juniper for genever and other ingredients for liqueurs in that case), star anise reaching Civitavecchia wound up in in local spirits and gave birth to the category of sambuca.
Last fall I visited the growing, drying, and production facilities for Ancho Reyes chile liqueur near Puebla, Mexico. I learned a lot about chilies.
A bunch of new spirits hit the market before the end of the year.
This week's New Booze is a random selection of flavored ingredients, from barrel-aged bitters to vanilla-flavored bourbon to coffee flavored sambuca.
There has been a large-yet-slow-moving trend towards fuller-flavored spirits and cocktails. We've seen a rise in smoky Islay whiskies and mezcals; dark sipping rums; vodkas and tequilas with character; and gins booming with botanicals. In mixers we see the rise of spicy ginger beer, and in cocktails we've seen drinkers embracing boozier and bitter cocktails like the Old Fashioned and Negroni.
Before the holidays many brands release new spirits or line extensions to existing ones. These are some of what's new from Patron, Wild Turkey, The Glenlivet, Greenhook Ginsmiths, and more.
Known for its bitters and rum-making heritage, the House of Angostura (www.angosturarum.com) - with the only rum distillery in Trinidad today - marks its 190th anniversary with the U.S. arrival of Amaro di Angostura.