Issue link: http://digital.copcomm.com/i/271567
108 / the tasting panel / march 2014 "The consumer's palate is the ultimate barometer of a brand's success." Successful flavor innovations are easy to find. You'll see them lining the shelves of your favorite backbars and retail outlets. (Fortunately, flavor duds are much harder to find.) Creating something where nothing like it existed is an accom- plishment. The following are among our recent favorites. Agwa de Bolivia Coca Leaf Liqueur This intriguing elixir is crafted from coca leaves grown in the Bolivian Andes. After the leaves are harvested they are shipped to a distillery in Amsterdam where the narcotic compounds are removed from the coca distillate. It's then blended with 36 different herbs indigenous to Bolivia, a secret mix that includes guarana, ginseng and yerba mate and bottled at 60 proof. BABCO Charbay Nostalgie Black Walnut Made by master distiller Miles Karakasevic at his family's small Napa winery and distillery, the highly acclaimed, 60-proof liqueur is made in small batches from black, English and Carpathian walnuts, a secret mix of herbs and spices and triple-distilled copper pot (Pinot Noir) brandy. DOMAINE CHARBAY hum Botanical Spirit The garnet-hued liqueur is made on a base of organic rums and flavored with ginger, green cardamom, kaffir lime, cinnamon bark and Fair Trade hibiscus. Hum, 70 proof, has a balanced, thoroughly engag- ing character with a spicy, savory and sweet palate and a slightly bitter finish. ANCHOR DISTILLING La Pinta Pomegranate Infused Tequila Crafted by the makers of Clase Azul Tequila, La Pinta is an equal blend of fresh pomegranate juice and blanco tequila. It is then BOLS Yogurt Liqueur BOLS is the best-known line of liqueurs in the world, due largely to the brand's inno- vative use of flavor. A perfect example is the recently introduced Bols Yogurt Liqueur, a delectable dairy-based product that offers a creative substitute for more staid and conventional cream liqueurs. According to BOLS Marketing Director Jaron Berkhemer, the Dutch company is always looking for ways to provide bartenders new tools with which to enhance their cocktails. "Given the current global yogurt trend, we saw this as a great opportunity to bring a unique flavor to the market." The liqueur is made on a founda- tion of real yogurt. Unlike ordinary cream-based liqueurs that curdle when mixed with an acidic juice or drink mix, this new import enjoys no such restrictions. "BOLS Yogurt is perfectly balanced between sweet and sour," says Berkhemer. "Equally attractive is that it's light in texture and has about a third of the fat and calorie content compared to today's leading cream-based liqueurs." BOLS Foam Liqueurs Every craft cocktail should look as appetizing as it tastes. One of the tricks of the trade that mixologists use to enhance the look of their cocktails is to present them with a layer of foam on the surface. Up until now you had to make these drink foams in-house— that is, until the release of BOLS Foam Liqueurs, a one of a kind product capable of creating colorful, flavorful foam at a moment's notice. The company has developed three specially designed Foam Liqueurs: Amaretto, Blue and Crème de Cassis. Each comes with a pump that when attached to the bottle creates the foam. A 200-ml. bottle can produce up to two liters of long-lasting foam. "Making alcoholic drink foams in-house is a cum- bersome process that involves numerous steps and the use of egg whites," observes Berkhemer. "The mixologists we've spoken to love the applicability of BOLS Foam and find it a great way to add flavor and a unique visual element to their cocktails." www.bols.com BOLS the wo vative is the Liqueu that of staid a Acc Jaron is alw bart en cu th u ti c w dr no is is is p per er er er erfe fe fe fect ct ct ct ct ct ctly ly ly ly ly ly ly b b b al alan a ce Be Be Be B k rk rk rkhe he heme me me mer. r. " Eq Eq Equal texture and has abo VeeV Açaí Spirit Fast-growing VeeV Açaí Spirit is more than a vodka, it's a better way to drink. The fact is, VEEV doesn't call itself a vodka. It is instead the first handcrafted neutral spirit made with organic Brazilian açaí berries and other natural flavors that looks like vodka but is much smoother and more mixable. And VeeV has just enhanced its proof from 60 to 70 proof—the better to stand out in mixed drinks, and we had the privilege to taste the first handcrafted batch. This finished spirit is worthy of praise. VeeV is full-bodied, with a luscious bouquet of dark berries and tropical fruit, a smooth taste and a rich, flavorful finish. It's a highly versatile spirit that can be enjoyed on the rocks or featured in cocktails. "Our goal was to create a better alternative to vodka with an emphasis on fresh ingredients and a smooth taste," says Carter Reum, founder of VeeV Spirits. "We also believe in giving back. Our company is an active member of 1% for the Planet, donating at least 1% of annual net revenues to environmental organizations." VeeV affords you the rare opportunity to improve your lifestyle and drink something delicious at the same time. www.veevlife.com continued on p. 110