Posted by Arctic Wolf on May 12, 2013
Lucas Bols advertises itself as the oldest distillation company active in the world today with origins that trace back to 1575. After 438 years, the company has grown to become one of the leading global concerns in the spirits industry. Bols has a presence in over 110 countries selling liqueurs, vodka, gin, and genever. The wide range of liqueurs is particularly impressive. With 36 naturally flavoured liqueurs, the company can boast the widest range of liqueur flavours in the world.
Bols Triple Sec is a crystal clear liqueur flavoured with sugar, Curaçao orange peel, and hints of citrus. I have met and talked with Bols Flavour expert, Peter Van’t Zelfde, and learned that all of the Bols Liqueurs are made from naturally produced flavours. These flavours have been extracted and/or distilled from base ingredients like fresh fruits and spices. The orange liqueur is bottled at 24 % alcohol by volume.
Please click on the following Excerpt to read the full review:
“… According to the information I have been given, Bols Triple Sec is produced from a blend of citrus fruit which includes Valencia oranges, and lemons. However, the main ingredient, (and the one on full display in both the taste and the aroma) is slightly bitter but highly aromatic Curacao orange …”
My review includes a very nice tequila based cocktail, the Dreadful Lemon Sky.
Posted in Cocktails & Recipes, Liqueur, Liqueur Review, Orange Liqueur | Tagged: Bols Triple Sec, Cocktails, Cocktails and Recipes, Dreadful Lemon Sky, Liqueur, Liqueur Review, Lucas Bols, Orange Curacao, Orange Liqueur, Triple Sec | Comments Off
Posted by Arctic Wolf on January 6, 2013
Pierre Ferrand Dry Orange Curacao
The liqueur we know as Curacao is traditionally made with Curaçao oranges, which are (of course) found on the Caribbean Island of the same name. These oranges are actually descendants of the more familiar Valencia Orange which were brought to the island of Curacao by Spanish traders centuries ago. The Valencia orange did not do very well in the new climate as the oranges which were planted became very bitter as the years went by. In fact, the planted trees were eventually abandoned and left to grow wild. Some time later, somebody noticed that the peel of these ‘wild oranges’ contained oils which were pleasingly aromatic. The wild Valencia orange had become something new and different, and in the 1800s people began to experiment with them by distilling them with alcohol (and blending them with spices) creating the liqueur which we know today as Curacao.
Pierre Ferrand Dry Curacao, is a traditional Orange Curacao which is based on an original 19th century recipe. According to Mr. Gabriel, his Dry Orange Curacao is what the liqueur was meant to be when the spirit was created. Since I am a bit of a cocktail geek myself, I thought that I would put Pierre Ferrand Dry Curacao through the paces of my review methodology as well as build a few cocktails to see how this traditional Dry Orange Curacao stacks up.
Here is an excerpt from my review:
“… The flavour of this Dry Orange Curacao carries so many nuances. A firm sweet orange flavour is of course predominant, but light flavours of oak and wood spice are carried forward as well. Additionally, I taste wisps of rye and wood spice, hints of ripe green grape, a light reflection of vanilla, and subtle almost intangible imprints of cardamom, ginger, cinnamon and cloves …”
You may read the full review here:
Of course I mixed a few cocktails with this unique orange liqueur and provided three recipes as part of the review!
Posted in Cocktails & Recipes, Liqueur | Tagged: Cognac Ferrand, DrinkWire, Liqueur, Liqueur Review, Orange Curacao, Orange Liqueur, Pierre Ferrand | Comments Off