The Scarlet Ibis is a bespoke Trinidad rum, by way of Austria, made for NYC's Death & Company. One assumes it is from the makers of Stroh rums. It is definitely not a sipping rum, as it is less on flavor, and higher on alcohol, at 49%, which sits it between your standard 40%, and your overproofs like Stroh 60 or Stroh 80, and Jamaca's Wray and Nephrew overproof. I look forward to trying this limited release in a cocktail.
Dolin Rouge Vermouth. All I can say is, WOW. Who knew a vermouth could be so profound? Don't get me wrong. I don't just view vermouth as a mixer. I've often drank it neat or on the rocks, or with a splash of soda. But, Dolin's subtle flavors amaze me. It is light, less bitter, and wonderfully floral. I will definitely be sipping this neat as an aperitif. It almost seems a shame to mix it, but I am eager to try a Dolin Manhattan.
Punt E Mes. Not entirely rare these days, but you don't find it everywhere. Oddly, my local supermarket had it. They have a surprisingly half-decent selection. Punt E Mes reminds me a lot of Campari, but a bit sweeter and less bitter. It mixes very well, but is a little too sweet alone. I've noticed on a few blogs some people wondering if the formula was change a little when the Carpano's sold it off to the makers of Frenet-Branca. It seems possible, considering the Frenet-Branca sold in the U.S. is slightly different than that in Italy. Catering to the American sweeth tooth and hatred of bitterness, perhaps?
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