But the good news is that Tempus Fugit -a company which revives lost spirits and bitters from pre-Prohibition times -makes an excellent, naturally burgundy-hued aperitif liqueur perfect to stand in any Negroni. Reminiscent of an eau de vie, expect a warm spirit with a hint of pumpkin on the finish.Ĥ) Tempus Fugit, Gran Classico Bitter ( $33/750ml ): It's a shame that, in 2006, beloved Negroni component Campari changed up its ancient recipe, adding artificial red color in place of carmine dye (naturally made from red beetles). While the Pumpkin Spirit would make sense in a Pumpkin Old Fashioned, Minneapolis' Spoon and Stable builds a Pumpkin Julep. Distilled using Pumpkin Lager from nearby Lakefront Brewery, the 45 percent ABV liquor is aged for up to 10 months (though it depends on the batch) in a blend of barrels previously housing rum and rye.
These modestly sweetened, naturally carbonated drinks pack healthy probiotics and B vitamins, and come in fun flavors like coconut-lime, apple sass and blueberry-mint.ģ) Great Lakes Distillery, Pumpkin Spirit ( $44/750ml ): Produced for the last eight years in Milwaukee, Wisconsin, Great Lakes Distillery's Pumpkin Spirit is a seasonal, small-batch special of which this year just 3,060 bottles were made. One such better brew brand is Bend, Oregon-based Humm Kombucha, a five-year-old company founded by Michelle Mitchell and Jamie Danek that's continuing to expand its nationwide spread. In fact, enough so that certain bottles stick out amongst the crop. Explains Kumm ".we wanted something with more nuance and elegance." Yobo soft launched this month at a couple local restaurants (Oiji, Hanjan) and should be widely available soon.Ģ) Humm Kombucha ($3-4.50/12oz.): There's more than enough fermented tea kombucha on the market these days. Founders/couple James Kumm (owner of NYC's Landmark Wines) and Carolyn Kim noticed Manhattan's growing breed of innovative Korean eateries, yet realized the absence of a quality Korean spirit on par with such food. This pure, silky, and clean-tasting spirit, with faint fruit flavors, contains no added sweeteners like many lower tier brands. Enter Yobu Soju, the first ever grape-distilled, domestically-produced soju, clocking at 23 percent ABV and made up in New York's Finger Lakes region from local grapes, yeast and Finger Lakes water. They do, but most are produced in small batches and don't make it overseas to the U.S. Most Korean restaurants, whether in New York or Los Angeles, stock the ubiquitous green label, aka "cheap hell in a bottle." But that's not to say high-end soju brands don't exist. With a vodka meets sake flavor, soju is the wildly popular South Korean spirit, usually about 20 percent ABV, distilled from grains, sweet potato or even tapioca. 10 AWESOME DRINKS TO TRY NOW:ġ) Yobo Soju ( $34/750ml ): The last time you knocked back soju was probably during a late night Korean barbecue romp, the bracingly harsh liquor swiping your palate clean of kimchi and beef.
This month features a long-overdue craft soju, seasonal pumpkin booze, and more! Below, 10 excellent packaged drinks-both with alcohol and without-that are worth seeking out. September was about remixed matcha and almond grappa.
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