July 17, 2014
While some drink trends are just really, really bad ideas (looking at you, "vodka
eyeballing"), cocktails that have spent some time in an oak barrel have the dual benefit of being delicious and not causing vision loss. The aging technique works best with spirit-based cocktails, which don't have components that spoil -- sorry, berry mojito fans. Spending weeks or longer in a wood barrel adds character and helps meld ingredients into one smooth flavor with soft layers. Here are five prime examples
to get your hands on:
Come to Swift's Attic for the Je Ne Sais Quoi, with Hennessy VSOP, Sacred Rosehip Cup Liqueur, Carpano Punt e Mes sweet vermouth, and apple bitters all aged in, and pulled straight from, a charred barrel. There's something really special about this drink, we just can't put our finger on it...