Encased in an ergonomic 1 liter bottle, each of these spirits was made in consultation with mixologists and was designed to be used in the perfect cocktail.
"I wanted to make a gin that could be sipped on it own, but was really designed for cocktails," says Simon Ford, the mastermind behind Ford's Dry London Gin. Distilled at Thames Distillers in London, Ford's Gin is produced in collaboration with Charles Maxwell, an eighth generation master distiller.
After an English, wheat-based spirit is distilled, Maxwell and Ford macerate nine different botanicals together with the spirit, including juniper berries from Italy, coriander seeds from Romania, lemon peel from Spain, orange peels from Haiti and Morocco, grapefruit peels from Turkey, angelica from Poland, cassia from Indonesia, jasmine from China and orris root from Italy. Following a 15-hour maceration process — the maceration process allows the natural flavors and textures of the botanicals to be absorbed by the gin — the gin is distilled through Maxwell's 500-liter copper still.
Ford's Dry London Gin has an aroma of citrus peels (particularly grapefruit), cedar and black pepper, which leads to notes of piney juniper and citrus zest on the palate. Perfect served by itself or in cocktails, the gin earned five stars from F. Paul Pacult's Spirit Journal and the Chairman's Trophy at the Ultimate Spirits Challenge in 2013.
Aylesbury Duck Vodka
Aylesbury Duck Vodka is made from soft, white winter wheat that is sourced directly from local farmers in the Western Rockies of Canada. Once the wheat has been harvested, it is mashed and fermented for approximately three days before being distilled through three individual column stills that were constructed in the 1940s.
Following distillation, the vodka is brought to proof with water from the Mendocino well (the water from the well, which has only 4 particles per million, is exceptionally soft) and bottled without the use of carbon filtration.
Aylesbury Duck Vodka has an aroma of fresh vegetables, wheat, carrot and ginger. The aroma opens up to notes of caramel, fresh bread and citrus on the palate and finishes with a touch of lemon and rhubarb. The vodka earned the Silver Medal at the San Francisco World Spirits Competition in 2013, and earned four stars from F. Paul Pacult's Spirit Journal.
Tequila Cabeza is made exclusively from agave grown on the El Ranchito estate, which is situated in the mountains of Los Altos, Mexico. Once the agave have been matured for seven to nine years and have a sugar content of approximately 25%, they are harvested by expert jimadores, who remove the hearts of the agave, or piñas, by hand. The piñas are then cooked in brick ovens at temperatures that reach 100Ëš C for 24 hours, before the mosto, or mash, is fermented with a proprietary strain of champagne yeast. Following fermentation, the wash is allowed to rest for two days before it is distilled through two individual copper-pot stills.
Tequila Cabeza has an aroma of agave that is complemented by notes of earthy minerals and honey. The aroma opens up to notes of green vegetables, pepper and citrus, and is followed by bold, sweet notes of citrus on the palate. The finish, which is full and velvety, has touch of black pepper, vanilla and pineapples.
Gin: 90 (45% ABV); Tequila: 86 (43% ABV); Vodka: 80 (40% ABV)
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Gin: Aroma of citrus peels (particularly grapefruit), cedar and black pepper, that leads to notes of juniper, orris, citrus and cassia on the palate.