CLASS Magazine – 7.27.11
Art In The Age Root
American liqueur
40% alc./vol.
www.artintheage.com
Producer: Modern Spirits LLC, Monrovia, California, USA
Inspired by an 18th-century Pennsylvanian recipe for root tea, an alcoholic precursor to root beer, which came about after a Philadelphia pharmacist removed the alcohol during Prohibition. It is made from a base of sugar cane spirit and flavoured with birch bark, smoked black tea, sugarcane, sassafras essence, orange and lemon peel, allspice, anise, cloves, cinnamon, cardamom and nutmeg.
We were recommended this by New York bartender Eben Freeman as analogous to a bitter. We agree – it is not a straightforward liqueur and has distinct bitter notes in addition to the sweetness of the sugar. It is recommended to be paired with cider, cream soda or vanilla liqueur.
Art in the Age Spirits is part of an artistic collective (full name Art in the Age of Mechanical Reproduction) which groups and markets the work of American artisans and craftspeople.
Tasting: Clear, dark cola brown. Herbaceous, sarsaparilla nose with iodine, old-candy shop, Christmas spice, herbaceous mint and warm vanilla aromas. Birchwood smoked and cracked black pepper, cinnamon, cardamom spiced sarsaparilla palate with sweet liquorice, vanilla and star anise. Minty, liquorice and anise finish with warm clove spice and lasting orange zest. 4.5/5
Art In The Age (Ginger) Snap
American liqueur
40% alc./vol.
www.artintheage.com
Producer: Modern Spirits LLC, Monrovia, California, USA
Reputedly based on a 17th century Pennsylvania Dutch drink (Ginger) Snap, which in turn its makers say can trace its roots back to a medieval recipe invented by German monks in the 13th Century. (Ginger) Snap is made from neutral spirits (we presume sugar cane, in line with its Root product) and flavoured with Blackstrap molasses, ginger, brown sugar, clove, cinnamon, nutmeg, rooibos tea and vanilla.
It is recommended to drink neat, with bourbon (equal parts, shaken and strained into a cocktail glass), paired with Champagne or Prosecco in a flute, served in a highball with rye, orange juice, honey and barrel-aged bitters (shaken), or with lemonade and soda for a refreshing long drink.
Tasting: Clear, mahogany brown with golden highlights. Soft brown sugar nose with ginger cake, nutmeg, vanilla and cinnamon aromas. Ginger biscuit, brown sugar palate with warming Christmas spice and sweet vanilla. Ginger and red pepper spice build in the finish. 4.5/5
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DiffordsGuide.com/Class-Magazine, 7.27.11