Nice blurb in Men's Journal about the world's strongest spirits. Anybody have anything to add to the list?
"If you've ever wondered about booze bottles bearing those curious cask- or barrel- strength labels, then mystery revealed: It turns out that the liquor industry has quietly gone "extreme" in recent years. Special editions of whiskey, vodka, gin and other potent potables are now available in levels of 51 to 70 ABV (or 102 to 140 proof) – and a few far higher – compared with more typical 40 ABV/80 proof of garden variety distilled spirits. These high-strength brews not only pack an alcohol wallop, but many are extremely flavorful, and thus stand out better when used with mixed drinks than their more diluted siblings (yes, it's true, most spirits are cut with water). Since many are twice or more as strong as your typical tipple, they'll ring your bell though if you don't treat them with the proper respect. Pour poorly at your peril."
George T. Stagg Kentucky Straight Bourbon Whiskey
George T. Stagg is part of Buffalo Trace's annually released Antique Collection, a compilation of five very old and very rare American whiskeys. While securing any one of Buffalo's prized five varieties can be tricky as they sell out fast, the most sought-after is Stagg. And for good reason: This limited-release bottle is aged 15-plus years, made of uncut and unfiltered rye bourbon, and packs quite a wallop at 143 proof. The resulting flavors are intense. A simple whiff reveals a beautiful, sweet, and perfectly balanced nose with hints of maple and oak, vanilla, natural wood caramel, rye, and chocolate. In the mouth, it's warm, yet somehow sweet going down. [$100; buffalotrace.com]
By Mexican law, tequila is classified by its age, typically: blanco (fresh), reposado (two to 12 months), or añejo (a year or more). Extra Añejo is a relatively recent classification and applies to tequilas aged three years or more in oak barrels. DeLeon 51 is aged 51 months (about 4.25 years) in "Haute Futaie" French oak barrels (which are used to produce some of the best wine barrels in the world) from manufacturer Seguin Moreau. Bottled at a bracing 102 proof, Extra Anejo 51 has a sweet, grassy bouquet of agave combined with hints of vanilla, earth, and wood from the oak. On the palate, there is a bite from the alcohol, but it's not overwhelming, and the taste of wood is evident, but not over-powering. It's a strong drink for sure, but one that goes down easy. Save this one for sipping neat, or in an ultra-premium cocktail. [$250; deleontequila.com]
Matured in small barrels, this single malt from the legendary Scottish distiller, was created to emulate the style of the Laphroaig whiskies produced in the early 19th century. The idea is that after a standard barrel-aging, the spirit is moved to a much smaller cask, which lets 30 percent more of the spirit to come in contact with the wood of the barrel. The resulting Scotch is darker than the normal 10 Year Laphroaig, and heavier in alcohol, too, at 96 proof.
And it doesn't leave you longing, either. Pull the cork on this bottle and you're going to get a lot of smokiness, like the smell of damp wood when it burns. But to be sure, the smokiness is refined, not rough or sharp and there's a woody sweetness, like boiling maple syrup, that pervades the nose. It's more complicated than Laphroaig's 10 Year, and finishes with an interesting citrusy sweetness. But to be clear, this is not a gentle Scotch. It's bigger and bolder. [$55; laphroaig.com]
Produced only by Carthusian monks tucked away in the French Alps near Grenoble, chartreuse is special. Legend has it that only two of the brothers ever know the secret recipe for Chartreuse. The story goes that each of the brothers memorizes a part of the recipe, which involves 130 herbs, plants and flowers, and since they take a vow of silence, it has remained a mystery to the outside world for over 400 years.
Chartreuse was originally produced as a digestif, consumed for its medicinal, cure-all properties. It comes in three varieties (yellow, green, and VEP elixir), but we've chosen to focus on the Green because it is the strongest (110 proof) of the syrupy trio and has the most extreme taste. In addition to its striking green color, Green Chartreuse also has a few other similarities to absinthe – there's the intense floral and herbal flavor, with hints of cloves, citrus, thyme, rosemary and cinnamon. And as it also contains a small quantity of thujone, the active chemical in wormwood, Chartreuse is said to have psychoactive qualities. So while describing the intense flavor of Chartreuse as heavenly might be a stretch, there's still a good chance that after a few sips, you might see god. [$50; chartreuse.fr]
For most people, the numeral "151" instantly brings Bacardi rum to mind. But true tiki-cocktail connoisseurs associate the high-proof moniker with Lemon Hart 151. Punnily named for early 19th-century British rum merchant Lehman Hart, Lemon Hart 151 is made from a blend of high-proof Demerara rums that are colored with caramel and aged in Guyana. It has a heavy, complex taste with layers that include hints of burnt sugar and molasses but also tropical fruits, cinnamon, baked apples, and toasted oak. Thanks to such a wide variety of bold flavors, Lemon Hart blends well with most fruit juices and sweet liqueurs, so don't hesitate to experiment with your favorite summer cocktail. [$40; lemonhartrum.com]
Quite possibly the most potent form of liquid ever intended for human consumption, Everclear is capable of literally taking your breath away, thanks to its incredible 95 percent alcohol content. To put that into perspective: Your typical beer has an ABV of 5 to 6 percent, so you'd have to down more than two cases of brew to get the same effect as a single bottle of this stuff (which by effect we mean what doctors usually call "death"). As its name suggests, Everclear is completely clear and, despite its strength has only a slight aroma, like the faint smell of rubbing alcohol. As far as the taste goes, it's almost irrelevant as Everclear is really intended for use in punches and mixed drinks, but for the record: extremely dry with a very powerful finish that burns a streak as it goes down the throat. Alcohol at this strength is deadly dangerous if consumed to excess – which for most would be even a single shot – which is why grain alcohol is banned by several states. But used sparingly it's an efficient way to give cocktails or punches some kick without adding to or altering their flavor. [$17; luxco.com
One of history's most romanticized and notorious spirits, this green beast with purported hallucinogenic powers - caused by thujone, a chemical found in the wormwood that's used in the distillation of absinthe - was hugely popular in Europe and major cities across the U.S and came to symbolize the Bohemian Movement in the late 19th and early 20th centuries. Artists from Oscar Wilde to Vincent Van Gogh happily sipped it for creative inspiration. However, the same supposed psychoactive properties that made the liquor so popular were also its undoing, as absinthe was accused of turning children into criminals, encouraging loose morals, and inspiring murders. Thus another great liquor fell victim to the temperance movement that swept the globe at the beginning of the 20th century, and by 1915, was banned in many countries.
Thanks to the trend of artisanal everything, absinthe is seeing a welcome revival of sorts. And Hapsburg Premium Reserve is one of the most potent versions on the market, at 89.9 percent ABV (or 180 proof) – which explains the bottle's "Extra Special Super Strength" label. Sipped neat, it has a bitter taste and so is best consumed after diluting it with water and sugar. (For an added element of danger, try it Czech style: Place a sugar cube on a spoon, dip it into a shot of absinthe, and then light the sugar on fire; after it starts to melt plunge the spoon into the glass and stir fast, blow out the fire and then drink it.)One whiff instantly reveals that it is an herbal spirit, with anise and wormwood (the plant responsible for any psychoactive shenanigans) as well as peppermint, cloves, and cinnamon, among other aromatics. Sip carefully, and keep a chair safely nearby. [$65; hapsburgabsinthe.com
Irish whiskey often unfairly gets short shrift compared to its highland counterpart, but a jigger of Redbreast soundly puts such silliness to rest. Produced by Irish Distillers (who also make heralded brands like Midleton, Paddy Powers and Jameson), Redbreast is unique among Irish whiskies sold here in the States in that it is distilled in more traditional pot stills (instead of column stills used with blends), and without the addition of grain whiskey. While Redbreast Cask Strength is just as smooth and drinkable as its diluted brethren, it is more full-flavored and noticeably darker and richer – and noticeably stronger at 115 proof. It doesn't have much of a bouquet (most Irish whiskies don't), just a slightly floral smell with hints of honey and pear. But on the tongue, it explodes with flavor, heavy on fruit essences – figs, dates, and apples. It's an unusually big and complex liquid. [$65; singlepotstill.com]
http://www.mensjournal.com/expert-advice/the-worlds-strongest-spirits-20130619
"If you've ever wondered about booze bottles bearing those curious cask- or barrel- strength labels, then mystery revealed: It turns out that the liquor industry has quietly gone "extreme" in recent years. Special editions of whiskey, vodka, gin and other potent potables are now available in levels of 51 to 70 ABV (or 102 to 140 proof) – and a few far higher – compared with more typical 40 ABV/80 proof of garden variety distilled spirits. These high-strength brews not only pack an alcohol wallop, but many are extremely flavorful, and thus stand out better when used with mixed drinks than their more diluted siblings (yes, it's true, most spirits are cut with water). Since many are twice or more as strong as your typical tipple, they'll ring your bell though if you don't treat them with the proper respect. Pour poorly at your peril."
George T. Stagg Kentucky Straight Bourbon Whiskey
George T. Stagg is part of Buffalo Trace's annually released Antique Collection, a compilation of five very old and very rare American whiskeys. While securing any one of Buffalo's prized five varieties can be tricky as they sell out fast, the most sought-after is Stagg. And for good reason: This limited-release bottle is aged 15-plus years, made of uncut and unfiltered rye bourbon, and packs quite a wallop at 143 proof. The resulting flavors are intense. A simple whiff reveals a beautiful, sweet, and perfectly balanced nose with hints of maple and oak, vanilla, natural wood caramel, rye, and chocolate. In the mouth, it's warm, yet somehow sweet going down. [$100; buffalotrace.com]
DeLeon Extra Añejo 51 Tequila
By Mexican law, tequila is classified by its age, typically: blanco (fresh), reposado (two to 12 months), or añejo (a year or more). Extra Añejo is a relatively recent classification and applies to tequilas aged three years or more in oak barrels. DeLeon 51 is aged 51 months (about 4.25 years) in "Haute Futaie" French oak barrels (which are used to produce some of the best wine barrels in the world) from manufacturer Seguin Moreau. Bottled at a bracing 102 proof, Extra Anejo 51 has a sweet, grassy bouquet of agave combined with hints of vanilla, earth, and wood from the oak. On the palate, there is a bite from the alcohol, but it's not overwhelming, and the taste of wood is evident, but not over-powering. It's a strong drink for sure, but one that goes down easy. Save this one for sipping neat, or in an ultra-premium cocktail. [$250; deleontequila.com]
Laphroaig Quarter Cask Islay Single Malt Scotch Whiskey
Matured in small barrels, this single malt from the legendary Scottish distiller, was created to emulate the style of the Laphroaig whiskies produced in the early 19th century. The idea is that after a standard barrel-aging, the spirit is moved to a much smaller cask, which lets 30 percent more of the spirit to come in contact with the wood of the barrel. The resulting Scotch is darker than the normal 10 Year Laphroaig, and heavier in alcohol, too, at 96 proof.
And it doesn't leave you longing, either. Pull the cork on this bottle and you're going to get a lot of smokiness, like the smell of damp wood when it burns. But to be sure, the smokiness is refined, not rough or sharp and there's a woody sweetness, like boiling maple syrup, that pervades the nose. It's more complicated than Laphroaig's 10 Year, and finishes with an interesting citrusy sweetness. But to be clear, this is not a gentle Scotch. It's bigger and bolder. [$55; laphroaig.com]
110-proof Green Chartreuse
Produced only by Carthusian monks tucked away in the French Alps near Grenoble, chartreuse is special. Legend has it that only two of the brothers ever know the secret recipe for Chartreuse. The story goes that each of the brothers memorizes a part of the recipe, which involves 130 herbs, plants and flowers, and since they take a vow of silence, it has remained a mystery to the outside world for over 400 years.
Chartreuse was originally produced as a digestif, consumed for its medicinal, cure-all properties. It comes in three varieties (yellow, green, and VEP elixir), but we've chosen to focus on the Green because it is the strongest (110 proof) of the syrupy trio and has the most extreme taste. In addition to its striking green color, Green Chartreuse also has a few other similarities to absinthe – there's the intense floral and herbal flavor, with hints of cloves, citrus, thyme, rosemary and cinnamon. And as it also contains a small quantity of thujone, the active chemical in wormwood, Chartreuse is said to have psychoactive qualities. So while describing the intense flavor of Chartreuse as heavenly might be a stretch, there's still a good chance that after a few sips, you might see god. [$50; chartreuse.fr]
Lemon Hart 151 Rum.
For most people, the numeral "151" instantly brings Bacardi rum to mind. But true tiki-cocktail connoisseurs associate the high-proof moniker with Lemon Hart 151. Punnily named for early 19th-century British rum merchant Lehman Hart, Lemon Hart 151 is made from a blend of high-proof Demerara rums that are colored with caramel and aged in Guyana. It has a heavy, complex taste with layers that include hints of burnt sugar and molasses but also tropical fruits, cinnamon, baked apples, and toasted oak. Thanks to such a wide variety of bold flavors, Lemon Hart blends well with most fruit juices and sweet liqueurs, so don't hesitate to experiment with your favorite summer cocktail. [$40; lemonhartrum.com]
Everclear Grain Alcohol.
Quite possibly the most potent form of liquid ever intended for human consumption, Everclear is capable of literally taking your breath away, thanks to its incredible 95 percent alcohol content. To put that into perspective: Your typical beer has an ABV of 5 to 6 percent, so you'd have to down more than two cases of brew to get the same effect as a single bottle of this stuff (which by effect we mean what doctors usually call "death"). As its name suggests, Everclear is completely clear and, despite its strength has only a slight aroma, like the faint smell of rubbing alcohol. As far as the taste goes, it's almost irrelevant as Everclear is really intended for use in punches and mixed drinks, but for the record: extremely dry with a very powerful finish that burns a streak as it goes down the throat. Alcohol at this strength is deadly dangerous if consumed to excess – which for most would be even a single shot – which is why grain alcohol is banned by several states. But used sparingly it's an efficient way to give cocktails or punches some kick without adding to or altering their flavor. [$17; luxco.com
Hapsburg Absinthe Premium Reserve
One of history's most romanticized and notorious spirits, this green beast with purported hallucinogenic powers - caused by thujone, a chemical found in the wormwood that's used in the distillation of absinthe - was hugely popular in Europe and major cities across the U.S and came to symbolize the Bohemian Movement in the late 19th and early 20th centuries. Artists from Oscar Wilde to Vincent Van Gogh happily sipped it for creative inspiration. However, the same supposed psychoactive properties that made the liquor so popular were also its undoing, as absinthe was accused of turning children into criminals, encouraging loose morals, and inspiring murders. Thus another great liquor fell victim to the temperance movement that swept the globe at the beginning of the 20th century, and by 1915, was banned in many countries.
Thanks to the trend of artisanal everything, absinthe is seeing a welcome revival of sorts. And Hapsburg Premium Reserve is one of the most potent versions on the market, at 89.9 percent ABV (or 180 proof) – which explains the bottle's "Extra Special Super Strength" label. Sipped neat, it has a bitter taste and so is best consumed after diluting it with water and sugar. (For an added element of danger, try it Czech style: Place a sugar cube on a spoon, dip it into a shot of absinthe, and then light the sugar on fire; after it starts to melt plunge the spoon into the glass and stir fast, blow out the fire and then drink it.)One whiff instantly reveals that it is an herbal spirit, with anise and wormwood (the plant responsible for any psychoactive shenanigans) as well as peppermint, cloves, and cinnamon, among other aromatics. Sip carefully, and keep a chair safely nearby. [$65; hapsburgabsinthe.com
Redbreast 12 Year Old Cask Strength Irish Whiskey
Irish whiskey often unfairly gets short shrift compared to its highland counterpart, but a jigger of Redbreast soundly puts such silliness to rest. Produced by Irish Distillers (who also make heralded brands like Midleton, Paddy Powers and Jameson), Redbreast is unique among Irish whiskies sold here in the States in that it is distilled in more traditional pot stills (instead of column stills used with blends), and without the addition of grain whiskey. While Redbreast Cask Strength is just as smooth and drinkable as its diluted brethren, it is more full-flavored and noticeably darker and richer – and noticeably stronger at 115 proof. It doesn't have much of a bouquet (most Irish whiskies don't), just a slightly floral smell with hints of honey and pear. But on the tongue, it explodes with flavor, heavy on fruit essences – figs, dates, and apples. It's an unusually big and complex liquid. [$65; singlepotstill.com]
http://www.mensjournal.com/expert-advice/the-worlds-strongest-spirits-20130619
