Archive for December, 2010

Newsletter: Issue 10

Posted in Newsletters on December 18, 2010 by ocbc-admin

Bartender’s Cabinet
Issue 10
December 2010

Happy Holidays! It is the most wonderful time of the year with the generous tippling of holiday cheer.

About:
Bartender’s Cabinet is dedicated to educating bartenders and enthusiasts about great spirits and quality ingredients. We also focus on having a good time through interacting with those who share an enthusiasm for tasty beverages that come from fine spirits and fresh ingredients.

Logistical Information:
Bartender’s Cabinet meets monthly at 320 Main in Seal Beach.
Contact info@bartenderscabinet.com regarding membership.

Previous Meeting:
Karlsson’s Gold is amazing and very generous. We did a tasting to compare vodka from their 2004 harvest of Golden potatoes to their 2005 harvest and the blend they use to create Karlsson’s Gold. The difference is astounding! It really shows what inherent flavors could remain in vodka when it isn’t over-distilled/filtered. We also nipped at two more varieties that had crazy Swedish names. It is apparent that the vodka is naturally very flavorful and requires more effort and thought to mix compared to standard vodkas. We also sipped the vodka with a sprinkling of black pepper, which opens up these great savory flavors in the vodka.

Karlsson’s gave everyone in attendance bottles of the 2004, 2005 and blended vodkas as well as a 750ml of Karlsson’s Gold with a black pepper grinder. Anyone who did not make it missed out! A big thank you goes to those that did come out, especially those fine people from Irvine and San Diego! Thank you for making the trek!

Here is a bit more information about the product from Forrest.

One of the many things that make Karlsson’s Gold unique is it is made from not just one kind of potato – but seven varietals of virgin new potatoes from Cape Bjare Sweden. These seven types of new potato (harvested before they can grow skin) are distilled only once, never filtered and then masterfully blended to become Karlsson’s Gold. The result is a spirit that is tasty, and more in common with Marc, Armagnac, Kirchwasser or Grappa than what we think of when we think of vodka. The finished product is a demonstration of exacting attention to purity, quality and the artful blending of flavors! It has an earthy taste, with vegetables (bok choy, potato, leek, and sweet turnip), citrus and a crisp, clean, lovely taste that shows hints of sweet nuttiness, vanilla cream, and a touch of flavorsome white pepper. All of these wonderful flavors carry on into the finish, which is smooth, clean and lingering. Karlsson’s Gold is full, creamy, complex and a fun way to astonish your favorite vodka hater.

As a deeply experienced taster and lover of fine spirits, it is a rare opportunity see inside the components of a product and experience it elementally (i.e. new make Single Malt Scotch, un-aged Armagnac, un-blended Cognac from successive vintages) and that is exactly what Karlsson’s Gold does. Solis is ONE type of the SEVEN types of potatoes used, and we tasted two vintages of Solis that are VERY different. Then we tasted Frieslander potato distillate, Gammel Svensk Röd distillate, Karlsson’s Gold and then finally Karlson’s Gold with fresh cracked pepper. This informative, elucidating and great experience culminated with Lance (the Karlsson’s rep) giving everyone there a full 750 of Karlsson’s and a pepper mill to “take home and try it with friends.”

Here are a couple great articles:
http://www.theatlantic.com/food/archive/2010/06/vodka-odorless-and-flavorless-no-more/57723/
http://www.washingtonpost.com/wp-dyn/content/article/2009/06/23/AR2009062300747.html

The Tasty Beverages:

The Cocktail was a Llama
1 1/2 Oz Karlsson’s Gold
1/2 Oz Dolin Dry
1/2 Oz Gran Sin Vino (A sweet aromatized wine from Spain)
1 Dash of Jerry Thomas Bitters
1 Dash Angonstura
3 Turns of fresh cracked pepper
Stirred and strained into a Chilled Cocktail Glass.