The Tasting Panel magazine


Issue link:

Contents of this Issue


Page 85 of 116

your NOLET’S Reserve,” he says. However, we can reveal that the botanicals are individually pot-distilled or macerated, depending on what they are. They are then married for 72 hours. As a result, the flavors of NOLET’S Reserve are complex enough to challenge detection. Roses, apples and red berries are suspected—but one knows there is much more to this gin than that. While Carolus Sr. was perfecting the Reserve, he was also working with Carl Jr. and Bob to create the non-limited-production NOLET’S Silver, which is similarly produced, but with a slightly tamer 95.2 proof and priced at $50. Also created with botanicals never used in combination before—includ- ing white peach, Turkish rose and The cap of each of the new gins features the Nolet family crest. raspberries—it is slightly sweet and heavily floral, the perfect canvas for a mixologist’s creativity. With 80 percent of distri- bution slated for on-premise accounts (by allocation for the Reserve, along with special orientation classes), these two avant-garde spirits have not only brought the Nolet family back to its 17th-century roots, but beyond, and into a new age of gin. Although their history goes back to 1691, these are the first new dry gins from the Nolet family in over 40 years. The Silver and the Reserve contain botanicals that have never been used in combination before. “We are changing the way America thinks about and enjoys gin for the next 25 years,” says Carolus Sr. Presenting . . . NOLET’S Gin at the St. Regis J ohnny So (right), General Manager of the St. Regis, Monarch Beach, California’s only five-star, five-diamond resort, presents NOLET’S Reserve, while St. Regis Lobby Lounge bartender John-Luke Fredericks pours a Martini made with NOLET’S Silver. The raspberry garnish accents one of the many unusual ingredients in this new-age gin. So displays the elegant presentation case of NOLET’S Reserve alongside NOLET’S Silver. NOLET’S Silver Dry Gin Martinis are offered at $25, while Martinis made with the Reserve are priced at $125 each. december 2010 / the tasting panel / 85

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - December2010