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I was trying to use the ROOT liqueur so that it wouldn't just sit on my shelf like a number of my liqueurs. It's very hard to use because it seems to overwhelm everything.

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4 stars

(5 ratings)

From the Knowledge Vault

Who Makes My Bourbon?

This is the fifth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

About a year ago, GQ exerpted this great picture from David Haskell's The Kings County Distiller Guide to Urban Moonshining. Click the image on the left to see the detail. It’s pretty easy to see from this that there are really only thirteen major Bourbon producers in the United States. These 13 distilleries are owned by only nine companies.

Now, I know what you’re thinking. You can’t walk into a liquor store and not see an entire 50 foot shelf of Bourbons with names you’ve never heard of. Some of them are even local. All of them have great stories on the back about how this particular Bourbon was the favorite of Ulysses S. Grant or Al Capone or was made by some hill-William from a secret family recipe only recently rediscovered inside a hollow log in Possum Lick, Kentucky. Like the Templeton Rye label to the left. Click it to expand and read it.

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Recent Additions

King James — Rum, Brandy, Sweet vermouth, Curaçao, Maraschino Liqueur, Bitters, Orange peel
The Bishops Regret — Gin, Coca Leaf Liqueur, Genepy, Amaro, Fernet, Crème de Cacao
Young and Foolish — Vodka, Pineau des Charentes, Aperol, Dry vermouth, Pear liqueur, Grapefruit bitters, Lemon peel
Dead Man's Party — Cognac, Mezcal, Amaro, Aperol, Bitters, Grapefruit peel
Fade to Black — Blended Scotch, Islay Scotch, Coffee liqueur, Walnut Liqueur, Herbal liqueur, Bitters, Brandied cherry

Recent Discussion

Re Fist Bump, 9 minutes 55 seconds ago Jojiro commented:
I don't know aquavit drinks well, so I rated it a 5/5 just to match the previous ratings before me. It was tasty, balanced, but also a bit ambiguous - the Cappelletti, banana, and white wine base didn't jump out as they usually do when I see those ingredients. It reads more tropical than it tastes, landing closer to an aquavit spin on a High Five or Cosmopolitan than a tiki drink. Make of that what you will.
Re Mercy Brown, 24 minutes 2 seconds ago Jojiro commented:
As a big fan of the Corpse Reviver #2 and a bigger fan of the Lazarus Project I do think this drink is different enough to distinguish itself - but man, I don't like those differences.
Re Fontoura, 12 hours ago Jojiro commented:
Six years late, but worth saying anyway - congrats, Phillip, on being featured on The Educated Barfly YT channel! Also heartwarming to see so many South American Spanish-speakers getting so excited to see one of their own creating a beautiful cachaça cocktail.
Re Mañana, Mañana, 13 hours 25 minutes ago Jojiro commented:
If making for bartenders, it needs more smoke. See the spritz of Laphroaig and the bump of mezcal people want in the comments. If making for guests though, this recipe is pretty much in the sweet spot.
Re Ordet, 13 hours ago Jojiro commented:
Didn't notice that it was lacking in Suze, though I did also do a generous barspoon rather than a scant barspoon. Definitely something pastry-like going on here, unexpectedly...I'm trying to figure out how to incorporate a brown butter wash and an egg yolk to bring out some of those French bakery flavors I'm detecting...