Perfect for summer cocktails (or neat pours), here are two new spirits I’m rather crazy about.
ST. GEORGE’S CALIFORNIA AGRICOLE RUM, $50
It’s back! Sporting a new label aligned with their gins, St. George Spirits released its California Agricole Rum this week. Formerly Agua Libre (first released in 2010), it’s no surprise, given that agricole is my favorite rum category, that I take to the grassy, funky elegance of St. George’s agricole. Most notably from the French Caribbean island of Martinique, this style of rum (or rhum) is made from fresh sugarcane juice rather than molasses, often notably earthy, vegetal and other flavor profiles I crave.
Keeping it local, St. George’s sugarcane is grown in SoCal’s Imperial Valley. Stalks are then pressed at their Alameda distillery in a sugarcane press, while the fresh-pressed cane juice is distilled (post-fermentation) in a 500-liter copper pot still.
Delight is not too keen a word to describe how I feel about seeing this rum back on the shelves and on bar menus. Lance Winters, Dave Smith and the incomparable St. George crew, prove that the refined umami funk of agricole needn’t merely come from the Caribbean. I’m proud to say this local agricole keeps up with quality Martinique rhums.
TAPATIO 110, $48
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Tapatio tequilas are a pleasure (the bright and affordable blanco – $34, reposado – $38, and anejo – $44), distilled by the genuine Carlos Camarena of Mexico’s 75-year-old Tequila Tapatio and El Tesoro. Just released in the US? Possibly my favorite of the line: B110 Tequila Blanco (55% alc. by vol.), averaging 114 proof.
At 110 proof, it is less watered down, more intense than the basic blanco, yet does not feel “hot” or out of balance. Floral, spice notes, even hints of tea and earth, shine more vividly in the smooth B110. Distilled at La Alteña Distillery (alongside El Tesoro, Tequila Ocho, Charbay Tequila – the latter of which should be re-released later this year), Tapatio’s blue agave plants are 100% estate-grown. In conversation with renowned tequila experts, I’ve learned Carlos is the last producer left in Jalisco to own and source all plants from their estate rather than purchasing plants from growers. Carlos’ grandfather, Don Felipe, opened the distillery in 1937 in in the Arandas Highlands, although tequila distilling goes back in his family into the early 1800’s.
Ukiah Sour # 3
Distilled first in a stainless steel Alambique still, with a second run through a copper Alambique, then aged for 6 months in stainless steel, B110 is certainly a tequila-lovers’ tequila. It ups the ante in flavor for any classic tequila cocktail, from a Margarita to a Paloma.
In downtown Napa, Mercantile Social bar in the lobby of the Andaz hotel features local, craft spirits, including one of the best ways to try Tapatio (ask them to “perk it up” with B110 or enjoy with the standard Tapatio blanco): the Ukiah Sour #3, mixing Tapatio blanco with bay leaf syrup, lime and Tempus Fugit’s earthy, lush Crème de Cacao.