The Shelf (November 2009)November 10, 2009 By: Nightclub and Bar Night Club and Bar Magazine
Casa Noble Single-Barrel Collection, Trio Set
Casa Noble tequila introduced two new products: a limited-edition single-barrel collection and a mini trio set. The single-barrel collection will include a limited number of Reposado and Añejo tequilas; each bottle is individually numbered, labeled and signed by its makers. The aging process used new French white oak barrels, slightly charred for optimal aging. The mini trio set includes three 50 ml bottles: one unaged Casa Noble Crystal, one 364-day-aged Reposado and a two-year-rested Añejo.
For more information, visit www.casanoble.com.
The Glenlivet Nàdurra Triumph 1991
The Glenlivet announces the introduction of The Glenlivet Nàdurra Triumph 1991, a limited-edition expression aged two years longer than the first Nàdurra. The new offering uses a single source of grain, Triumph barley, which is no longer used at The Glenlivet distillery. The additional resting time, a broader selection of casks and the use of Triumph barley make it mildly sweeter and more fruit-forward than its counterpart. It will be available in the U.S. only, beginning this month.
For more information, visit www.theglenlivet.com.
2009 Buffalo Trace Antique Collection
The 2009 version features five limited-release whiskeys. Sazerac Rye 18 Year Old has a rye spice aroma with oak, leather and molasses notes, while Eagle Rare 17 Year Old offers notes of molasses, leather, vanilla and toffee. The 141 proof George T. Stagg tastes of toffee, molasses, vanilla and coffee, and William Larue Weller tastes of caramel, toffee and cinnamon. Finally, Thomas H. Handy Sazerac Rye provides hints of allspice and dried fruit.
For more information, visit www.greatbourbon.com.
Tequila Ocho Anejo Vintage
Tequila Ocho, the first ultra-premium single estate vintage tequila to be introduced to the U.S. market, released its 2007 vintage of Añejo from El Carrizal. Wood, dried fruits and powdered sugar can be detected on the nose, as well as hints of cinnamon, orange peel, plum and caramel. On the palate, it is thick and smooth, opening up to cinnamon, brown sugar, apricots and toasted almonds and finishing with coffee and cacao accents.
For more information, visit www.tequilaocho.com.
Cold River Vodka Expands
Maine’s Cold River Classic Vodka and Blueberry Vodka are hitting shelves in Virginia, Tennessee and Georgia and have relaunched in Florida with Republic National Distributing Co. The gluten-free potato vodka now is available in 19 states, as well as in western Canada and London. Expansion plans also are in the works with distributors in Pennsylvania, Montana, Louisiana, New Mexico and Utah. The vodka uses water from Maine’s Cold River and farm-fresh potatoes, and it is batch-distilled in a custom-made copper pot still.
For more information, visit www.coldrivervodka.com.
Master blender Thomas Maas of Agave Loco Brands has combined Horchata, a sweet, cold beverage made from rice, cinnamon, sugar, vanilla and real dairy cream, with five-times distilled premium Caribbean rum to create “Rum Chata.” The result is a creamy, smooth after-dinner drink that also helps counteract the effects of eating hot, spicy food. Rum Chata, available in 750 ml bottles, is best enjoyed chilled, straight from the bottle, on the rocks or in a cup of coffee.
For more information, visit www.ahardyusa.com.