|
Friday
Taste two Artisan Spirits from
Roundhouse Spirits in Longmont
Tasting is a great way to learn.
Friday, April 17th - 4:00p to 6:30p
Read about the Artisan Spirit Trend
Roundhouse Corretto Coffee Liqueur, Longmont, Colorado
In Italy, a "caffe corretto" is a coffee "corrected" with a shot of alcohol.
Roundhouse Corretto is a coffee liqueur that needs no correction though.
To handcraft Corretto in small batches we use only the freshest locally roasted
coffee beans from the Unseen Bean in Boulder (5280's coffee of the year, 2008).
We add a touch of whole vanilla bean, and sweeten it just the right amount.
The end result is a dark, full bodied, richly flavored coffee liqueur like you've
never tasted before. There's no end to the number of ways you can enjoy Corretto:
all by itself; in a cocktail or hot drink; on a dessert.
Roundhouse Gin, Longmont, Colorado
Roundhouse Gin is a dry gin of its own breed, micro-distilled and bottled
by hand in exceptionally small batches. We start with neutral grain spirit,
which we redistill in our handmade, Portugese copper pot still with the
traditional gin botanicals of juniper berry, corriander, citrus peel,
star anise, angelica, and orris root. Hints of sencha green tea, lavender,
and hibiscus and chamomile blossoms are added to give it a distinct, floral pallete.
We think you'll agree: Roundhouse Gin is a truly inspired gin that departs
the beaten path of mass produced spirits.
We will be discounting each bottle of being poured,
during the tasting hours.
::: ::: :::
Artisan Spirits; the newest trend in the libations industry
The wine industry experienced a Renaissance about thirty years ago. The bulk wine industry spawned a movement that soon proved California was a contender in the fine wine world. With this awakening of our palates, the nineteen-eighties brought an increased demand for imported beers, which quickly led to the domestic microbrew explosion. Breweries popped up all over the United States and Canada, serving fresh, handcrafted, small production beers and gourmet food. Twenty-two ounce bombers were just as in style in the early nineteen-nineties as the martini.
Consider the overwhelming success of the grassroots wine and microbrew movement, it would only be fitting that our artistic talents would soon be directed toward spirits.
This new trend demands small copper stills, the finest oak barrels, and handpicked ingredients. Although the distillation equipment may resemble the same vessels used for thousands of years, the tools for calculating the process reflect the most accurate and modern of measures. Painstaking and time consuming, re-distillation creates smooth spirits, setting these products above their mainstream, mass produced peers.
Distillation has been around as long as fermentation techniques. There are records of ancient people extracting oils and perfumes from practically anything that grew. Although the process of fermentation and distillation are different, the ingredients are the same. Spirit distillation uses grains, herbs, flowers, and fruit, just like fermented beverages. Distillation and fermentation also share the artistic process. Brewers, winemakers, and distillers have a love of color, aroma, flavor, and texture.
It started with single-malt whiskies. It was an obvious next step because of the grain malting process in beer making. Soon, every type of spirit and liqueur was being reproduced. Today, we are endowed with a wide variety of artisan spirits. For those of us who love to ponder our libations by savoring their flavors, it is yet another appetizing landscape to explore.
###
Top
::: ::: :::
|
