Mixology Planet Tour 2012

Going to Poland to study Vodka I didn’t think that I would fall in love with the chocolate there. I did, and it came in a surprising form that I am sure will delight chocolate lovers everywhere! While touring the Chopin Vodka distillery in the coutryside of Poland we were introduced to a new product soon to hit shelves everywhere in America. I don’t even know how to being to describe it. Chocolate in a glass? Because thats what it was-DORDA is made with the fininst Polish chocolate melted together and blended with the finest Chopinn Vodka. Forget what you think it will taste like-like all those other chocolate “liqueurs”,because its not even close to what you expect. We were all taken aback by the richness that DORDA exhibited. There was no other explanation than pure bliss for any chocolate lover, which I am one. It was a delight to tour the distillery and see the hand craftsmanship that went into this product. The bars of chocolate were melted down and blended with Chopin vodka as simple and pure as that. We were able to taste the solid chocolate bars before they were melted down and it was a lovely bittersweet chocolate that I would happily eat on its own. It’s such a lovely handcrafted product I feel privileged to be one of the first from the States to try it. If you come across a bottle don’t do anything more than pour DORDA in a small glass and sip to euphoria.

One week after our whirlwind trip to France we were whisked away to Windsor, Canada to learn about Canadian Club Whisky. Tish Harcus was our host at the Canadian Club Brand Center, which was built in 1894. The beautiful Mansion was built in Italian Renaissance style and houses an impressive art collection and museum that shouldn’t be missed. Canadian club was founded by Hiram Walker in 1858. Originally from Boston, Hiram moved to Detroit as a young man to build his future. Originally establishing his business in Detroit, Hiram recognized the value in establishing his distillery across the river in Walkerville, Ontario. With an abundance of grain, fresh water, and 100’s of people who were eager to help him craft his “Club Whisky”, Canadian Club became the most sought after Canadian Whisky. Canadian Club Whisky is unique because of it’s pre-barrel blending (before aging) that gives it it’s smooth taste. CC also uses once-used oak barrels (for aging) for a less-aggressive oak taste which gives it more versatility when mixing. Compared to the other leading brands in the US, CC is the only brand that uses the pre-barrel blending before aging method and ages its whisky for 6 years. This gives CC the smoothest taste and finish of any other Canadian Whisky on the market. Now that you know what makes CC so special, won’t you have one?

Prior to taking this class I knew the basics about absinthe. I knew some of the history and why it was “banned” but never really gave it much thought after that. Now that I have experienced the true method and taste of a real Absinthe drink I am convinced with the right marketing it can be the popular drink it once was all those years ago. Consumers want to feel special, stand out from the crowd and they want attention. You don’t go to a nightclub and order a $500 bottle of liquor and sit at the table in middle of the dancefloor if you don’t want attention. Imagine if you were at a nightclub or cocktail lounge and saw the “Absinthe Drip” being employed at a center table or on the bar? Wouldn’t you be intrigued as a consumer? Wouldn’t you want to know “what the heck is that thing?” and “How do I get one?” I know when I first saw the drip I was excited to try it out. I wanted to use the slotted spoon with the sugarcube and try this drink that was banned for so many years. I found like most people it is quite a lovely drink, with subtle flavors of licorice, anise and an herbal delightfulness… Keep an eye out, for I think that we are at the dawn of a new trend.

The Absinthe "Drip"

Slotted spoon with a sugar cube as water "drips" into the glass of Absinthe

Most of us think of mold as a bad thing. When talking Cognac it turns out its a good thing, rather a necessary thing. In fact the French believe that the mold found in Cognac cellars aids in health and longevity. In the microcosm that makes up a Cognac cellar mold plays an intergral part in the final eau de vie. The mold, called black velvet, feeds on the alcohol vapors that escape through evaporation as the liquid ages. Two percent of the Cognac evaporates every year from the barrels which in turn makes the remaining Cognac better. This loss is known in the Cognac world as the “la part des anges” or “Angel’s share”.  Though this roughly 20-27 million bottles of lost Cognac is a hefty price to pay it is necessary for the final product.

Inside one of the cellars at Frapin

One of the barrels used to age the eau de vie

Some of these buildings have been used for over 300 years!

Watch where you lean... or you'll get an armful of mold....