armagnac

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cocktails

ROXANE

ROXANE

ROXANE is a clear unaged armagnac distilled from white wine grapes, a white spirit full of fruit and freshness. Never compromised by barrels, she is the true essence of armagnac. After distillation is vatted in inert containers allowing the spirit to retain its sharp, spunky edge. Clean with a bold, muscular character, it is the preferred for mixologists as it is a versatile base for cocktails

Gentlemen drink whisky, Musketeers Drink Armagnac.

Gentlemen drink whisky, Musketeers Drink Armagnac.

As consumers become more educated about their alcohol choice they lean towards higher quality drinks.  As an incredibly complex drink, with a lot of controversy surrounding its popularity, variations, and market share, armagnac is getting into the spirit of the musketeers.

A Bartender design, from the spirit, to the bottle to the story.

A Bartender design, from the spirit, to the bottle to the story.

Bartenders use spirits more than anyone else: they pour them all day long, and they try them in countless different mixed drinks. They see the bottle as a canvas and a tool to use and interact with; hence, the shape, weight, and feel are extremely important to them.

They helped us design a bartending-friendly bottle that would facilitate and inspire bartender’s work. A bottle having Speed, Accuracy, and Comfort in mind – the three key things that enable them to make more drinks, to make better drinks.

 

Barrel Aged Cocktails: All Good Things Come to Those who Wait ...

Barrel Aged Cocktails: All Good Things Come to Those who Wait ...

Barrel-aged cocktails have been popping up at high-end bars for quite some time, but no two barrel-aged cocktails are the same. We've seen plenty of Negronis and Old Fashioneds, but some bartenders have been getting a lot more creative.

When a cocktail is barrel aged, a number of compounds define what we recognize as key flavor identifiers of aged products: dry, nutty, vanilla, fruity, sweet, toasted, etc. We can break down the reactions that produce these flavors in three categories: infusion, oxidation and extraction