Issue link: https://digital.copcomm.com/i/992999
88 { THE SOMM JOURNAL } JUNE/JULY 2018 88 { THE SOMM JOURNAL } JUNE/JULY 2018 Woody Creek Distillers Colorado Straight Rye With a tasting room and distillery in Basalt, Colorado, about 15 miles west of Aspen, Woody Creek makes its Colorado Straight Rye from 100 percent rye nurtured on 40 acres near Yuma, Colorado. Rich and honeyed on the nose with nuanced flavors of citrus and white pepper, Woody Creek's rye is aged in new Ameri - can white oak barrels for at least three years. A medium toast adds amber color and pleasant tannin, with caramel and vanilla present on the mid-palate. "We're proud of how Col - orado-centric everything is," said Distillery Bar Manager Christian Wilhoft, who cre- ated "a real porch-pounder" he calls The Boz to celebrate the season. "It's 2 ounces of our rye, basil, ginger, raspber- ries, a little bit of lemon juice, and simple syrup—that's it. It's killer." In addition to exclusively contracting for its own rye, Woody Creek grows pota - toes for its vodkas and gin. "Our potato farm backs up to the [former] property of Hunter S. Thompson," said Southwestern Regional Sales Manager Mary Holliday. "When his funeral was held there, the story is that Johnny Depp shot his ashes from a cannon, so we like to say there's probably a little bit of Hunter S. Thompson in our vodka and gin." The Panelists Said: Neat: Banana and browned butter nose; light coconut and caramel palate; a little spicy finish. OK, not a little spicy: a lot spicy. Quite good. Cocktail: Does a good job of being fruit-forward but not overly sweet. Refreshing. A little booze, heat, fruit. Also quite good. —Arik Skot Williams Neat: Tobacco, cherry, peach, and chocolate nose. Flavor is dry with green peppercorn, cardamom, cocoa/baker's chocolate. Cocktail: Nose of green grass and fresh-cut leaves. Pleasantly sour. Ginger stands out nicely. —Steve White Broker's Gin This juniper-forward gin, distilled from English wheat and blended and bottled in the U.K., draws its distinctive flavor profile from a 200-year-old recipe incorporating ten botani - cals, including coriander, orris root, nutmeg, licorice, cassia, angelica root, and lemon and orange peels. A true London Dry Gin—a quality designation whose stipulations, among many, require that all flavors are derived from natural plant materials—Broker's naturally makes a well-balanced Gin and Tonic and was the first gin to be awarded a score of 97 at the Ultimate Spirits Challenge. Broker's also enhances the spicy earthiness of a bold ginger beer, as bartender and brand rep Karah Carmack illustrated with her festive drink, Curse of the Southpaw. Served in a highball glass and garnished with mint and lem - on, this lip-puckering concoction would be the perfect pool- side refresher. The Panelists Said: Neat: Citrus- forward with lots of white pepper. Cocktail: Starts with a strong punch of ginger followed by coconut and pineapple. The herbs from Broker's come through on the finish. —Thomas Ward Neat: Lots of botanicals, cinnamon, and orange blossom. Cocktail: Ginger-forward with a light maple finish. Gin can stand up to the flavors of the maple syrup. —Jessica Sanders The Boz 2 oz. Woody Creek Distillers Colorado Rye Whiskey ½ oz. lemon juice ½ oz. simple syrup Muddled fresh basil, ginger, and raspberries Christian Wilhoft, Bar Manager for Woody Creek Distillers. Curse of the Southpaw 2 oz. Broker's Gin ¾ oz. lemon juice ½ oz. maple syrup 2 dashes coconut essence 3–4 oz. homemade ginger beer Republic National Distributing Company Staff Mixologist Karah Carmack created the Curse of the Southpaw featuring Broker's Gin.