Note: At the time of purchase, I received a complimentary bottle of Russet cider and of Uncle John’s Apple Brandy, plus a discount on this bottle and others I purchased.
Appearance: Medium pink with moderately large bubbles. Big champagne-like head at first, but it dissipates quickly.
Nose: Sandalwood, ginger, apple.
Palate: Dry and medium bodied. Slightly tart but grows as it warms. Cardamom, ginger, papaya, watermelon, pomegranate, Granny Smith apples.
Finish: Applewood, big chewy tannins.
Parting words: This is a true rosé cider made from red fleshed apples, not turned pink by the addition of grape juice or something else. It’s firmly in the dry, structured, style of Uncle John’s specialty ciders. More tart than Uncle John’s Russet, it’s closer to Melded but the acid isn’t so much citrus as it is tart apples and pomegranates.
It’s fine with food, but Cider Rosé may clash with acidic salad dressings or cabbagey vegetables.
Uncle John’s Cider Rosé is recommended.
My visit to Uncle John’s Fruit House Winery & Cider Mill is chronicled here.
Maker: Peninsula Cellars, Traverse City, Michigan, USA
Place of origin: Manigold, Old Growth vineyards, Old Mission Peninsula AVA, Traverse City, Michigan, USA
Purchased for $17 (Michigan by the Bottle Tasting Room)
Appearance: Very pale gold with tiny stationary bubbles.
Nose: Peach, limestone dust, touch of oak.
Palate: No apparent effervescence. Medium bodied. Juicy on entry, then dries out. Bartlett pear, mineral water.
Finish: Drying continues. Oak then limestone dust.
Parting words: You’ll notice that the word “oak” appears a lot in this review. This struck me as odd, because when I when back to the MBTBTRRO tasting menu I have describing this wine, it said it was stainless steel fermented. This would tend to rule out oak, unless something unusual went on like adding oak chunks to the stainless steel fermentation vessel. Normally in such circumstances I would tgo back and retaste to figure out what’s going on, but this bottle is long gone. Due to illness and baby care, I have a backlog of tasting notes, and this is one of them.
All that to say that I don’t know what exactly I was tasting, but it was a little chewy and bitter. Whatever it was added a nice counterpoint to the fruit and minerality of this wine. Peninsula Cellars is one of OMP’s best wineries, a perfect match for the grapes of Manigold, one of OMP’s best vineyards. Delivers for the price, too. Not a lot of this vintage still around but other vintages are bound to be just as good. 2013 Peninsula Cellars Chardonnay is recommended.
Palate: Full bodied. Oak, then brown sugar, cassia, alcohol, vanilla bean.
Finish: Turbinado sugar, cognac, alcohol. Long lasting.
Parting words: New Holland’s Freshwater line is named in honor of three of the four great lakes that border Michigan. The line includes Huron White (hard to find, possibly discontinued), Michigan Amber and Superior Single Barrel. Superior is best and the most expensive of the line. It drinks dangerously easy for 52.5% ABV. I purchased it for a Michigan themed party and it went very fast. I even had guests come up to be and tell me how great it was and how could they get themselves a bottle!
I didn’t do much mixing with it because at $40 it falls into the sipping rum category for me.It does very well neat, on the rocks and/or with a squeeze of lime. It’s complex and balanced, sweet, spicy and vanilla-y. It’s everything you want in a micro-distilled sipping rum. Freshwater Superior Rum is highly recommended.
Apples: Golden Russet, Razor Russet, Knobby Russet and Baldwin.
Price: $13 (Binny’s)
Note: At the time of purchase, I received a complimentary bottle of this and of Uncle John’s Apple Brandy.
Appearance: Medium gold. Persistently effervescent.
Nose: Cut apple core, sweet cinnamon, old oak, green cardamom.
Palate: Medium dry and chewy. Apple juice, big tannin, tart cherry juice, seasoned lumber.
Finish: Dry, bitter tannins that linger in the cheeks.
Parting words: My visit to Uncle John’s Fruit House Winery & Cider Mill is chronicled here. This is the second of Uncle John’s premium ciders I’ve taken notes on for this blog. The first one I took notes on was Melded, a delicious blend of American, British and French cider apples. That one had tannins and minerals but on a bed of citrus. It was very food friendly and refreshing. I planned on highly recommending it, but I lost those notes due to poorly designed word processing software. I’ve begun handwriting notes so that doesn’t happen to me again.
Russet is different from Melded. There’s plenty of fruit here but it’s all apple and it’s wrapped in a chewy, tannic package. It works well with food too, but the tannins are leading the charge here with fruit and acid playing backup. It’s a very good cider and leaves me excited to try the rest of the premium line that I have haunting my cellar.Uncle John’s Russet Hard Apple Cider is highly recommended.
Maker: Buffalo Trace. Frankfort, Kentucky, USA (Sazerac)
Style: High corn bourbon.
Proof: 88.9 (44.45% ABV)
Michigan state minimum: $55
Appearance: Light auburn.
Nose: Alcohol, leather, corn syrup.
Palate: Full bodied. Alcohol, vanilla, creamed corn from the can.
Finish: Canned corn, alcohol. Fairly short.
Parting words: Hancock’s President’s Reserve was released in 1991 as a part of Ancient Age (now known as Buffalo Trace) distillery’s series of single barrel bourbons introduced by master distiller Gary Gayheart. That series also includes Elmer T. Lee, Rock Hill Farms and Blanton’s. All of them are made from what is now Buffalo Trace’s mashbill #2, also used for the lower shelf Ancient Age line. As far as I can tell, Hancock’s was created at that time, although Hancock and Hancock Club bourbons were produced in Cincinnati before prohibition.
I’ve never been able to figure out what Hancock’s Reserve was supposed to bring to the table. Blanton’s has big leathery oak, Rock Hill Farms is elegant and high proof and Elmer T. Lee has the best QPR of the four, or at least did until it started being hoarded by stooges. Hancock’s is more expensive than Elmer, rougher and lower proof than RHF and sappier than Blanton’s. At one time, it was often a good example of BT’s earthiness, but that time has passed. It tastes like it’s barely 5-6 years old now. I tasted it next to the current 36 m/o Ancient Age 10 star ($19), and it tasted better but not by much. It reminds me of what AA 10 star tasted like seven years ago. Best thing I can say for it is that the bottle is one of the best looking on the shelf.
Hancock’s is a sad illustration of how some brands have had to fall by the wayside as Buffalo Trace has struggled to keep up with high demand for its bourbon. Maybe it would be best just to kill this one all together. Hancock’s President’s Reserve is not recommended.
Once a summer, our family has what we call Grandparent Camp. We send our daughter to Indianapolis for a week to spend time with the grandparents, all four of them. When we were thinking about what to do that week, returning to Lake Michigan Shore wine country was on the top of the list. The wrinkle was that we would have the baby with us, since he’s still too little for Grandparent Camp. As most parents can tell you, taking a baby along on trips is actually much easier than taking a toddler or an older child, though. The baby doesn’t complain about getting bored or knock over shelves or have temper tantrums. If the baby cries changing the diaper or feeding will usually do the trick.
Anyway, we wanted to visit some new places but also hit some old favorites in our limited two-night stay. On the way over, we stopped at Lawton Ridge in Kalamazoo for a tasty crepe supper and some wine tasting. The whites were good as was the service. Friendly, homey, neighborhood type place. The next day (Thursday) was our busy day. We started off with a visit to Fenn Valley in Fennville (north of the cluster of wineries around Baroda but worth the trip), got lunch at Crane’s Pie Pantry (good pie and cider but mediocre food otherwise) and then headed back south stopping at old favorites Domaine Berrien (great as always), neighboring Lemon Creek (cozy tasting room) and newbies Dablon with their beautiful hilltop tasting room.
I had wanted to do a “A Visit To…” profile on one of the LMS wineries and I thought Round
Barn would be the perfect choice. I had a nice conversation with winemaker Matt and then Brand Ambassador Bethany of Round Barn/Free Run Cellars at the Michigan Wine Showcase so I thought I’d send Bethany and email and ask if she’d be available to give us a tour for blogging purposes. A man named RJ replied that Bethany was no longer brand ambassador, but he was now and he’d be able to give us a tour. Unfortunately, he ended up having a conflict himself, and we got our tour from veteran tour guide Jessica.
Round Barn opened as a winery in 1992. It was founded by Rick Moersch, who was winemaker at nearby Tabor Hill at the time. He had owned vineyards since 1981, so he used them as the basis for his own winery which he named Heart of the Vineyard. In 1997 the round barn was purchased and moved from Rochester, Indiana to the property where it was reassembled by Amish builders. Rick intended it to serve as a home for a brandy distillery. In 2004 the winery was renamed after the remarkable building. The spirits and brewing program began then as well.
We arrived at Round Barn shortly after opening. The place has changed quite a bit since our first visit several years ago. When we last visited, the eponymous round barn was used for production and the tasting room was in the other barn. The round one has been beautifully remodeled and now serves as the tasting room. The bar runs in a circle around the interior with bottles on the wall opposite. The second level has another bar
and six compartments for small group tastings. The group tastings are a popular bachelorette party activity according to Jessica.
Our tasting was on ground level and went through the usual tasting procedure with a few add ons. The system has been in use since mid May. You can see the tasting menu and the format they use in the photo. The menu changes monthly. Nothing we tasted was bad, but the standouts were Vineyard Tears (dry Riesling/Pinot Gris/Chardonnay blend), Albariño (American, but estate grown grapes are in the mix), estate Merlot (we had a lot of Merlot on this trip!), Cabernet Sauvignon Reserve (also estate). Farm Market Blueberry and the wine-based Black Walnut Crème were standouts in the dessert arena (also the name of my new gameshow). When I mentioned that I wanted to try the Farm Market Blueberry, Jessica and had a short discussion about fruit wines. We agreed that fruit wines are really their own category that shouldn’t be judged by the standards of wine grape wines.* As I put it, it would be silly to say that a Chardonnay was bad because it lacked hop character. It’s just as silly to dismiss fruit wines for tasting too much like fruit. That’s entirely the point.
According to another employee, Round Barn has eighteen acres of vines, plus an additional four used for Free Run cellars (see below). Another two acres are used for something else, but I forgot to write it down in my notes (fruit maybe?). The vineyards didn’t suffer much damage in the polar vortex, according to Jessica. The only losses were their black currants, which I thought were illegal in Michigan, but can be grown with a special license.
We also tasted their spirits. The rum and agave spirit (distilled from imported agave juice) are both unaged and of mixer quality (as you can see above, those spirits are offered in cocktail form in the tastings). The real standout was the bourbon which is a very pleasant surprise. It is of limited production and will be reviewed in the near future. They also produce an aged brandy and a “grappa” but those are under the Free Run label and not currently offered for sale at the Round Barn tasting room. They are available at the Public House (see below). According to Jessica, there are no plans to produce an aged rum or agave spirit. There is also a blended American Whiskey on the menu that is a blend of rye and bourbon, according to RJ. I did not taste it. An Applejack is in the works too, made using locally grown apples.
The roof of the round barn
Round Barn’s best known spirit is DeVine Vodka, made from grapes. As I’ve ranted about on Twitter a few times, I don’t understand the desire to take perfectly good fruit like grapes or apples and turn them into a spirit that is by nature flavorless. It’s always seemed like a waste, but as the saying goes, you can’t argue with success and DeVine Vodka has been a success. They recently followed up the success of DeVine with 269 Gin, named after their area code. It’s a basket infused gin made using the grape spirit used for the vodka and will be reviewed in the future as well.
The column on the still
After touring the upstairs, Jessica led us through a beautiful courtyard to the not-
roundbarn (built in 1907 on the property), now christened the Round Barn. Upstairs is a smallish bar and gift shop with seven Round Barn beers on tap and all their spirits behind the bar. It’s a decent size space with a good sized deck attached. It seems like it would have a good flow of people between the two spaces when busy (and warm). We tried a sample of Vanilla ‘Stache, a vanilla porter, there. The vanilla comes through but in a subdued way. I liked it.
Deck at the other barn with hop vine
Black Walnut tree
The next stop was the production facility. It’s a non-descript industrial building set several yards away from the barns. It houses the winemaking equipment, automated bottling line, still and oak barrels, (all French for the wine). Since 2014, all brewing has been located adjacent to the Round Barn Public House in downtown Baroda (such as it is). That was our next stop. RJ’s meeting was over so he was able to meet us there.
The Public House is a red building with a bar and a large seating area and a large covered patio. It once served as a tool and die shop, owned by RJ’s father, as a matter of fact. The food is limited but good. Sandwiches mostly. Our lunch (RJ comped us for this) was good. They exclusively serve their own beer and spirits. With my lunch (turkey Bahn Mi and a cup of chili) I ordered a pint of Escaped Goat, the Hef PA. It was good. I told RJ that I was a fan of wheats, so brought me a couple samples of their current wheats (Vacation wheat ale and Straw Beery Strawberry wheat ale, both good) plus a couple experiments. The first experiment was a Saison they had been working on. It was good, but was not as flavorful as I had hoped. The second was a dry, tannic cider with Balaton cherry juice added. It was really intriguing. The result was closer to a sour beer than a fruit cider. It was not ready for prime time, but it had a lot of potential that I hope is realized soon!
RB Public House & Brewery
Public House bar
The one aspect of Round Barn’s business that we didn’t get to see was Free Run Cellars. Free Run is a multifaceted project. The name comes from the juice produced from the initial pressing of the wine, called free run juice, but also from the Rick’s sons (Matt and Christian) being given “free run” in the Round Barn Cellars. All the wines under the Free Run label are from free run juice (appropriately), and are single vineyard, estate wines. Free Run also has its own facility (opening later this month) that will host four wine, four appetizer pairing tastings with an emphasis on locally sourced ingredients.
Many businesses that try to do a lot of different things end up letting their ambition getting the best of them. They are mediocre at everything instead of being good at one or two things. Round Barn does not fall into this trap. Some products are better than others, obviously, and wine is what they do best, but their beers and spirits were good too, some of them very good. If anything maybe they to be more ambitious with their beers and spirits. An aged rum could be very good. Ramping up their production of brandy might be a good idea as well. Bourbon is hot right now, but rum is also popular and getting more so. Brandy is on the way up as well. Copper & Kings in Kentucky is getting a lot of attention for bottling and selling Michigan-made brandy. Michigan producers need to be getting that attention.
Beautiful grounds, well run facilities and delicious products. Round Barn does it all and does it well. A visit to Round Barn is highly recommended.
Note: I received a free lunch at the Public House and a 25% media discount on purchases on this visit.
*”Wine grape wines” may seem redundant but the phrasing is intentional. In my opinion, wine made from grapes like Concord, Niagara or table grape varieties belongs in the “fruit wine” category. While they are grapes, they are not grown for the express purpose of winemaking. The line gets fuzzy when it comes to some native North American grapes like Muscadine that are eaten as fruit but also have a long history of being made into wine. Maybe this discussion would make a good My Two Ounces post.
Style: Wheat beer with grapefruit peel and coriander seed
Appearance: Cloudy gold with a lasting foamy head.
Nose: Wheat bread dough, citrus peel.
Palate: Citrusy, slightly sour, with a little spice.
Finish: Sour and a little bitter.
Parting words: Griffin Claw is located in Birmingham, Michigan, the affluent suburb just north of Royal Oak, location of Sipology Blog HQ. Birmingham is a women with big hats and little dogs kinda place. Which makes the quote that appears at the top a little #problematic. It’s a quote from Elmore Leonard: “There are cities that get by on their good looks. Detroit has to work for a living.” I’m sure Leonard meant it as a tribute of sorts, but coming from a brewery in one of the wealthiest, whitest cities in the metro area, it sounds more like a dig than a compliment.
That aside, there’s nothing wrong with this beer. It’s something I would order at the brewpub or someone else if I was in the mood for a spiced wheat beer. This is Michigan, though, and the competition here is fierce. If a brewery is going to make a beer in the style of the most popular beer from the most popular brewery in the state, it needs to stand out. Bluesky doesn’t. It’s not worth seeking out if unavailable near you. Mildly recommended.
Palate: Hot, but still drinkable neat. Roast corn on the cob, hard toffee, sage, alcohol.
Finish: Alcohol, oak, black licorice.
Parting words: Our timing was very poor this Spring. For the first time in years, my wife and I weren’t able to go to Kentucky on the last weekend of April. That was because my wife was due to give birth on April 28. I was excited at the prospect of having my son born at the fabled Gazebo in Bardstown but my wife wasn’t so keen on the idea. So we had to skip this year.
As a result of that and of living over 700 miles from Marietta, Georgia, I didn’t get my bottles of the Georgia Bourbon Society Knob Creek until just a week or so ago. My post about how we selected them has been one of the most popular posts on this blog. It’s here.
This bourbon lives up to its promise. The cinnamon notes I got at the barrel selection aren’t nearly as pronounced now as they were then, but they’re still present. This is a great bottle from a great barrel, if I do say so myself, and the fact that my friends and I helped pick it out makes drinking it an even greater experience. Highly recommended.
Purchased for $13 (Michigan By the Bottle Tasting Room, Royal Oak)
Appearance: Bright gold. Very little carbonation noticeable.
Nose: Canned peaches, sweetened apple sauce.
Palate: Fresh white peaches, Golden Delicious apples, minerals, lemon thyme.
Finish: Semi dry with a tart tingle on the tongue.
Parting words: This is the third Chaos cider I’ve reviewed. Like the other fruit flavored ciders in the line, the unfermented apple cider is combined with a fruit wine base and then fermented together. That process makes it less of a flavored cider than a compound fruit wine.
It was not as sweet and sticky as I expected, but it still has enough weight to hold up to club soda and ice. Cherry Blush is more complex and frankly better than this, but Sweet Blush is still worth a try if you’re in the mood for some light patio drinking. Sweet Peach is recommended.
My home state of Michigan, like sixteen other states, is what is called a “control state”. This means that the state government is directly involved with the sale of liquor in some way. Many of those states operate state-owned liquor stores but others, like Michigan, merely act as the wholesaler for the state. As a wholesaler, the state of Michigan maintains a list of all the spirits available for purchase from itself called the price book. The price book is issued by the state a few times each year. Supplemental lists (now called new items lists) are issued periodically listing items to be added to or deleted from the price book. These lists contain a variety of information but the most important to consumers is the minimum price at which the spirit must be sold at retail.
This post is a look at the new items for February 28, 2016. The LARA website with links to lists in the recent past is here. Caps retained out of laziness but with full names given where the state has abbreviated them. Proof (Michigan lists everything in terms of US proof which= 2 x %ABV), bottle size in ml and retail price are given for each one. I have added notes at the end of each if I think it necessary. Some items are not actually new, but fell off the list for some reason and have been added back or are new bottle sizes for items already on the list. Sometimes an item will be added and removed at the same time. I think this is a way to make corrections, but it’s still puzzling. For the sake of brevity, I have excluded apparent corrections from this post. Some new items are also gift pack versions of existing items. These are always the same price as the bottle alone.
HOTEL TANGO MIKE MOONSHINE 90, 750, $23.12 Listed under alcohol for some reason. See Hotel Tango Golf Gin below.
EZRA BROOKS BBN 90, 1000, $14.96
REBEL YELL BBN 80, 1000, $21.96 Two of the crummiest bourbons available in the state are now available in liter bottles. What a time to be alive. Both Rebel Yell and Ezra Brooks are from Luxco.
JEFFERSON’S OCEAN AGED CASK STRENGTH 112.0, 750, $99.99 “I’M ON A BOAT”. Jeff’s famous boat bourbon is now available in cask strength, although I would have called it naval strength. Seems like a missed opportunity. From Castle brands (Gosling’s, Knappogue).
1792 SINGLE BARREL 98.6, 750, $41.99 The latest in the flurry of 1792 line extensions spit out since Sazerac bought the brand. Hopefully, I will able to find and buy one of these, since the Sweet Wheat and Port finish seem to have been vacuumed off shelves instantaneously. Distilled in Bardstown at Barton-1792, of course.
Blended American Whiskey (listed under miscellaneous whiskey)
TINCUP 84, 1750, $57.99 The sourced blend of straights from the former Stranahan’s guy is now available in handles in the Mitten State.
JACK DANIELS SINGLE BARREL RYE 94, 750, $54.99 At long last, JD has released a mature (on paper anyway) rye whiskey. The unaged and “rested” versions got mixed reviews, but hopefully this is better.
Straight Rye Whiskey
WOODFORD RESERVE RYE 90, 750, $42.96 WRR is finally making it to Michigan. The consensus was that Woodford Reserve Master’s Collection ryes were bad, but I liked them, despite the dumb price. Unlike those, WR Rye is made both at the historic Woodford Reserve distillery on the big copper pot stills and at the distillery in Louisville. [corrected]
KNOB CREEK RYE 100, 1750, $74.99 One of my favorite Kentucky style ryes is now available in a family size bottle. Whoot!
CROWN ROYAL W/BEANIE 80, 750, $27.99 Let the world know your questionable taste in whisky all winter with this gift pack that features a one-size-fits-all black CR beanie. Or make your own.
HUNTER RYE PLASTIC 90, 100, $1.89 Imported by Sazerac, this line extension to the old Seagram’s Canadian Hunter brand is now available in small 100 ml bottles. 50 ml bottles are also available hanging off the necks of bottles of Canadian Hunter blended. Canadian Hunter is sometimes called “the poor man’s Crown Royal” which makes me sad.
BRUICHLADDICH OCTOMORE EDITION: 07.1 119, 750, $164.99 This is the latest release from Bruichladdich’s super duper peated Octomore series.
BRUICHLADDICH OCTOMORE EDITION: 07.3 126, 750, $174.99 7.3 is the 100% Islay barley version of Octomore 7. Owned by Rémy Cointreau.
KIRKLAND BLENDED SCOTCH WHISKY 80, 1750, $25.99 Sourced through Alexander Murray & Co. It’s good the state has finally allowed Kirkland/Costco brands in.
Irish Whiskey (listed under miscellaneous whiskey)
KNAPPOGUE CASTLE-12 YR 92, 750 $47.99 One of my favorite Irish Whiskeys is back, although it never really left the shelves. From Castle brands (Gosling’s, Jefferson’s).
TULLAMORE DEW (IRISH)-15 YR 80, 750, $79.99 The knock on Tullamore has always been that it’s boring. I doubt this 40% ABV expression is going to help that perception. If tiny Castle Brands can release the 12 y/o Knappogue at 46% ABV for $48, then why can’t big boys like Wm. Grant release Tullamore 15 y/o at a higher ABV when asking $80? The mismanagement of this brand continues.
ST.GEORGE APPLE BRANDY 86, 750, $50.28 This is the (formerly?) limited release apple
brandy from Alameda California’s St. George microdistillery. Their fruit brandies were originally released under the Aqua Perfecta label, but have now thankfully been reissued as St. George fruit brandies. I’m always excited when a new apple brandy comes to Michigan, but a 3-4 y/o apple brandy selling for $50 does give me pause.
HOTEL TANGO ROMEO RUM 90, 750, $27.72 See Hotel Tango Victor Vodka below.
BAYOU RUM SILVER 80, 750, $19.99
BAYOU RUM SPICED 80, 750, $19.99 Bayou rum is a product of Louisiana Spirits, located about twenty miles east of Lake Charles. According to their website, they use all Louisiana sugar cane and a proprietary cane yeast strain for their line of rums. In addition to the silver, spiced (see above) and the Satsuma orange liqueur(see below), they also make Bayou Select, an aged, pot still rum. How long is it aged? They don’t say. Anyway, I’m glad to see a microdistiller focus on rum instead of hopping on the bourbon bandwagon. We need more rum.
PELICAN HARBOR RUM 80, 750, $18.99 See XIII Kings below.
ESPOLON EXTRA ANEJO 82, 750, $99.99 Elderly line extension for Campari’s Espolon comes in a little on the rich side.
HERRADURA ULTRA ANEJO 80, 750, $54.99 Brown-Forman jumps into the weird trend of crystal clear añejo tequilas with this item. At least it’s not $100.
PURA VIDA ANEJO 80, 750, $43.46
PURA VIDA REPOSADO 80, 750, $38.94
PURA VIDA SILVER 80, 750, $33.66 The line of tequilas jointed owned by Billy Gibbons of ZZ Top and a man named Stewart Skloss has come to Michigan with the three standard variations. Distilled by Feliciano Vivanco & Associates who also make the Siembra Azul tequila line and the ArteNOM 1414 selection, among others.
ANDREW JOHN’S 80, 750, $19.99 There’s no information about this product online at all. It’s distributed by General Wine & Liquor. I’m guessing it’s either a gin named for the rugby player Andrew Johns or it’s something the BuzzBallz people are responsible for. Either way, the total lack of information doesn’t bode well.
SIPSMITH LONDON DRY GIN 83.2, 750, $39.99
SIPSMITH V.J.O.P. 115.4, 750, $59.99 Sipsmith is a gin microdistillery in Chiswick in western Greater London. Three new products from them are on the list, two gins and a sloe gin. The London Dry is their entry level offering. This is their higher end, higher proof gin, which the website describes as a “symphony in J major” (oof). V.J.O.P.= Very Junipery Over Proof Gin. The sloe gin (see below) is made by infusing their London Dry with sloe (blackthorn) berries. Most commercial sloe gin is made with GNS, so good on them for using the traditional method. The website is cheesy but the products sound intriguing.
GRAY SKIES BARREL FINISHED GIN 80, 750, $29.99 Hopped and barrel-finished gin from the Grand Rapids microdistiller of the same chipper name. They also make Gray Skies Utility Vodka below. Coming soon: Rum. Not coming soon (they want to age it): Bourbon & Rye.
HOTEL TANGO GOLF GIN 90, 750, $27.72
HOTEL TANGO VICTOR VODKA 90, 750, $23.12 Hotel Tango is a newish microdistillery in Indianapolis in the historic Fletcher Place neighborhood. Their whiskey is aging (of what type the website doesn’t say), but they also offer gin, rum (above) and limoncello (below). Their focus seems to be cocktails. I’ve never been there or tried any of their stuff but it’s nice to have more craft spirits (especially rum) available in Michigan, assuming they’re not awful of course.
XIII KINGS VODKA 80, 750, $19.99 The BuzzBallz (actual name) unspillable/unbreakable premade cocktail people are releasing their own vodka and rum (see Pelican Bay rum above). I imagine that it’s the same liquor they use in their cocktails so it’s bound to be top quality stuff.
HOTEL TANGO LIMA CHARLIE LIMONCELLO 70, 750, $27.72 See Hotel Tango Victor Vodka above.
BAYOU SATSUMA ORANGE RUM LIQUEUR 60, 750, $19.99 Erroneously listed under rum. See Bayou Spiced rum above.
SIPSMITH SPECIAL EDITION 2013 SLOE GIN 58, 750, $49.96 See Sipsmith VJOP above.