Issue link: http://digital.copcomm.com/i/581407
90 / the tasting panel / october 2015 Drinking on a Desert Island wh Crusoe Organic Rum For those patrons who long for adventure without the travel, Greenbar Craft Distillery—the first dis- tillery to open in Los Angeles since Prohibition— answers this call with Crusoe Organic Rum, a spirit named after the legendary Robinson Crusoe. Utilizing blackstrap molasses, both of the expres- sions, Silver and Spiced, begin their life in a cool fermentation with white wine yeast. The Greenbar team extends the fermentation period to produce a richer and more refined end product. They then move onto a continuous still, which relies on the very modern fractional distillation process. To achieve the mellow finish on Crusoe Silver, the team borrows the practice of micro-oxygenation—introducing oxygen into the spirit in a controlled manner—from the winemaking world. For Crusoe Spiced, five whole spices (cinnamon, clove, nutmeg, allspice and vanilla), along with hand-zested orange peel and osthmanthus flower, steep for three to four weeks after distillation is complete. Since Greenbar uses actual food to flavor their spirits and maintaining consistency with these types of ingredients is nearly impossible, owners Melkon Khosrovian and Litty Mathew taste daily to ensure that the batch meets their standards. Whether you serve them straight or in a craft cocktail, they will take you away on a tasty adventure of epic proportions. —E. C. GREENBAR DISTILLERY Tasting Notes Crusoe Organic Rum (Silver) Ripe pineapple upside down cake is a pleasant surprise on the nose: tropical and heady. The palate opens with a musky vanilla and sandalwood tonality, with an earthy, mineral undercurrent on the finish. 93 —M. M. Crusoe Organic Spiced Rum Zesty orange peel and pineapple tartness lift the tropical aromatics on this 70 proof rum. The delicious effect of toffee, honey and orange blossoms—along with cinnamon, sassafras, nutmeg, clove and other baking spices, make for a melodic array of flavors. 92 —M. M. Blown Away by Brinley Gold Shipwreck Spiced Rum Brinley Gold Shipwreck Spiced Rum doesn't need to be mixed with a bucket of cola to command your attention. On the contrary, Shipwreck has a boatload of vibrant, tantalizing flavors and enough personality to charm the pants off a dancing bear. All of the Brinley Gold rums are blended and produced on the island of St. Kitts in the West Indies. While most brands of spiced rum are made with bulk, unaged spirits, Shipwreck is crafted on a foundation of column-distilled, molasses-based rums that are aged for four years in used bourbon barrels. The all-important spice package includes a proprietary mix of Madagascar vanilla, Caribbean nutmeg and a touch of orange and clove. Shipwreck Spiced Rum is a genuine treat for the senses. It has ideal clarity, a deep amber hue and a lightweight, satiny textured body. The rum is gloriously aromatic with a bouquet of fresh citrus, vanilla, honey and cloves. Its rich broad palate picks up where the nose leaves off with waves of caramel, butterscotch, raisins, nutmeg and cinnamon bark. The flavors seamlessly transition from one to the next and are balanced with surgical skill. Its lingering finish is delectably spicy. "As wonderful as the rum is alone in a glass, Shipwreck steps it up a notch when presented in a drink," notes co-owner Zach Brinley. "Its lavish assortment of flavors marries beautifully with lime or lemon sours and mixers of all makes and models. With respect to drink making, all-natural Shipwreck Spiced Rum knows no creative boundaries." Spiced rums are as distinctively different from one another as perfume. Even taking into account the vagaries of personal preference, Brinley Gold Shipwreck is a universally appealing rum with a brilliant future ahead of it. MARKET STREET SPIRITS Tasting Notes Brinley Gold Shipwreck Spiced Rum Glorious waves of fresh citrus, vanilla, honey and cloves greet the nose. Its rich broad palate picks up where the nose leaves off with notes of caramel, butterscotch, raisons, nutmeg and cinnamon bark. The flavors seamlessly transition from one to the next and are balanced with surgical skill. 90 —Robert Plotkin