MD - Spirits Portfolio

ABSINTHE / ARACK

CHÂTEAU MUSAR LEBANON, BEKAA VALLEY Chateau Musar was the first producer in Lebanon to achieve organic certification for its vineyards in 2006. Most are located in the Bekaa Valley, cradled between two mountain ranges running parallel to Lebanon’s Mediterranean coastline. Château Musar L’Arack 106PF / 750ml From the storied Lebanese Château Musar, L’Arack de Musar is made from grape alcohol with an average age of five years. It is unique in that it is distilled four times with the addition of anise seeds during the 4th distillation, followed by one year of aging in terracotta amphorae which contribute to its licorice aromas. The additional distillation results in a very pure, sophisticated, and easy to drink Arack. Smooth, sweet, and clean, it can be enjoyed without water. 4-1/2 Stars Difford’s Guide KUBLER SWITZERLAND Kübler Absinthe is a traditional Swiss style of absinthe, hailing from the birthplace of Absinthe, Val-de-Travers, Switzerland. Currently produced by Yves Kübler, the fourth-generation master distiller – in accordance with original award-winning family recipes dating back to 1863 and 1875, and only utilizing the highest quality wormwood, sourced specifically from the unique terroir of the region. Kubler Absinthe Superieure 106PF / 375ml / 1.0L An original family recipe dating back to 1863, consisting of nine distinct botanicals, macerated, and distilled. “La Bleue” or “Blanche Absinthe”. Kubler Absinthe Verte Suisse 375ml / 144PF An original family recipe dating back to 1879, consisting of three distinct botanicals macerated and distilled, and an additional four botanicals held in secondary maceration.

LEOPOLD BROS. USA, COLORADO, DENVER Leopold Bros. is an award-winning, small-batch distillery in Denver, where Todd and Scott Leopold are bringing old world methods to craft spirits with rich, complex results. Leopold Brothers hand-crafts artisanal products from their state of the art, fully sustainable eco-distillery. Leopold Bros. Absinthe Verte 130PF / 750ml Created following the traditions of 19th Century European master distillers, this is a clean, straightforward, and refreshing absinthe: pale straw yellow-green liquid with a wallop of licorice aroma and flavor and medium body. Adding ice water coaxes out more complex lime and cinnamon scents, as well as lemon, orange, and anise notes on the finish. “Excellent Absinthe” Wormwood Society Silver Medal International Wine & Spirits Competition M ASSAYA LEBANON, BEKAA VALLEY While they have drawn on the experience of their two French partners – Hebrard in Bordeaux and Brunier in Chateauneuf-du-Pape – they are at heart winemakers of Lebanon.Their ancestors and their land are their inspiration. Massaya Arak (With Neckers) 100PF / 375ml / 750ml An exceptional Lebanese spirit, produced with the finest ingredients using traditional, labor-intensive methods. Indigenous Obeidi grapes are fermented for two weeks, then double distilled in traditional Moorish lid copper stills over vine wood embers. On the third distillation, the spirit is macerated with organic green aniseed from the Syrian slopes of Mount Hermon, which imparts a distinctive aroma and flavor. The spirit is then aged in traditional clay amphorae for two years, lending a subtle color and a notable maturity. Serve El Massaya Arak with two parts cold water.

The history of absinthe is a cocktail of myth, conjecture and controversy. A turn-of-the twentieth-century favorite of artists and writers, the spirit was banned in the United States in 1912 because it was believed to be hallucinogenic. Just a few years ago, it once again became legal in America to buy the high-alcohol, anise-flavored liquor. The term “absinthe” comes from Artemisia absinthium, the scientific name for its key ingredient, wormwood. Long before distillers discovered it, the herb was used for medicinal purposes. The production of absinthe is much like that of gin: High-proof neutral spirit is infused with a blend of botanicals, including wormwood, and redistilled. Traditionally, the alcohol is infused a second time before bottling to intensify the flavor and create the signature green color. Many modern producers skip this final step and use dyes instead. PEAKRADAR.COM

1