Tom's Kit

Distilled in the Los Altos region of Jalisco, Corzo is a range of remarkably vibrant and flavorful super-premium tequilas. The secret to its greatness can be explained by the exacting nature of its production. The tequila is slow fermented, double-distilled and aged in oak barrels for two to four months before being redistilled a third time. Bottled fresh from the still, Corzo Silver is elegant and sublime with a seamlessly smooth body and a lightly peppered, long lasting finish. One of the top 5 tequilas in the world.

1921 Tequila Blanco is made from 100% Blue Agave from the highlands of Jalisco. These estate owned Agaves are hand selected and harvested at their peak to produce a premium quality and limited production Tequila. It is crystal clear, with an bouque full of Agave, fruity body with sparks of sweetness, and a smooth and clean aftertaste. The flavor is a bit strange, though, with cantaloupe, salt, and, a bit further down the list, agave notes. No bite.

From Tequila:

The tequila is clear in color and is aged less than 1 month. Chinaco Blanco aromas consist of intense earth, spice, and floral aspects followed by moderate smoke. On the lighter side, this Blanco has mild aromas of fruit. On the tip of tongue, this tequila is mellow and has a medium mouth feel. While the tequila has heavy agave flavor, it is sweet and has only a hint of bitterness. The flavor of this tequila contains intense flavors of earth, agave, and floral followed by moderate wood and fruit aspects. Deeper flavors of Chinaco Blanco consist of mild smoke and spice. Upon finishing this tequila, there is a medium-to-long duration of flavor and numbing alcohol intensity.

More info at Chinaco Tequila.

No real info at Corsair. Great write-up found on Wormwood Society:

Color

Before Water: Pale rose water color. It appears much daker in a full bottle than it does once it is in a glass. It is a very light or almost clear, but it is reassuring considering the unusual color. When I heard “red absinthe” I honestly expected a more artificial look to it.

After Water: The drink takes on a more upfront white cloud, much like you’d expect from a blanche. It is almost pure white with only a slight tint of red when examined over a light source.

Louche
A little quicker than I expected, but I think I could have used a slower drip too. The louche starts at the bottom and a white cloud and slowly bellows up to the top moving from the outer sides of the glass inwards until the whole drink takes on a nice fluid white color.

Aroma
Before Water: A very unusual aroma. The hibiscus is the main note I picked up here. Kind of over powers everything else before water, but I didn’t see that as a bad thing. It seemed a foreshadowing of what was to come next.

After Water: The hibiscus really comes out as the water is added, but it is much more balanced. It now takes on a sweet floral aroma. I felt as though I was walking into a nursery, with the subtle anise (Very subtle) and citrus aromas all swimming together you get a very nice earthy smell that is very inviting.

Flavor
Surprisingly smooth. Even though it smelled absolutely delightful I was prepared for the perfume trick: It smells delicious but you would be a fool to put it in your mouth. But, happily the taste is not a far cry from the taste. It was very floral and surprisingly sweet. The taste is kind of tricky for me to describe because I am not sure what the dragon wormwood is supposed to taste like. For the sake of completing the review I will assume it is not that distinct from Artamesia Absinthium. The taste is an interesting merging of the hibiscus, lemon and what I’m pegging as anise, but anise certainly is a side note here. The hibiscus might be a little strong for some as it is definitely the main attraction here.
The mouth feel was a bit light on this glass, but not terribly light, just not the creamiest.

I may have added a bit too much water to this glass because it was a bit lighter than my first glass from last night, so I may come back and alter this review slightly later.

Finish
The finish is mostly floral again. I have to equate the finish to sort of herbal tea. During the majority of the drink you get the nice marriage of flavors and then it finishes with a subtle sweetness that either you added or came with the drink to help with the naturally bitterness. Of course that’s not to say there is not natural bitterness but that adds to the intriguing floral flavors..

Genevieve Genever-Style Gin is an offshoot of Anchor’s research into the history and evolving production methods that led to modern gin. In the late 19th century, technological advances enabled distillers to produce neutral spirits at very high proofs. When re-distilled with complex blends of juniper berries and other natural botanicals, these neutral spirits were transformed into what we know today as modern “distilled dry gin”. The earliest gins, however-which came to be known as “genever” (or “Geneva gin,” or “Hollands gin,” or “Schiedam-style gin”)-were a very different product. To be sure, juniper berries and other botanicals are used in both styles, but 17th-century “genever” gin was distilled in primitive pot stills from a grain mash. Genevieve is Anchor’s attempt to re-create this ancient and mysterious gin style. Anchor uses a grain mash of wheat, barley, and rye malts, which is distilled in a traditional copper pot still with the same botanicals they use in their modern “distilled dry gin,”Junípero Gin. More info at Anchor Brewing.

Receiver of a silver medal at the 2009 San Francisco World Spirits Competition. The biggest selling malt whiskey in the US.
Color: Light or pale gold. Nose: Aromatic, with flowers. Clean and simple, with some maltiness. Sherry notes, some spice and vanilla. Body: Medium, smooth and firm. Palate: Subtle peatiness. Delicate. Slightly sweet and fruity, with vanilla notes. Clean and well-balanced. Finish: Long, but mild and warming. A trace of peat at the end.