says. “They’re now using these flavors
in how they craft the cocktail, so it’s a
little lighter and fresher tasting and not so
sugary sweet.”
Commer applauds the development
work that went into the Skyy Infusions
line: pulling flavors back and launching
as infusions with more authentic flavors.
“If you can get some of that flavor from
a spirit — through infusing — it still allows you to do some manipulation of the
finished product without it being a fruit
bomb or sugar bomb.”
While vodka allows for some stretching
of the imagination, with exotic fruits from
the tropics and Asia becoming popular,
other spirit categories are playing with
flavors, as well.
Make Room
In June, Beam Spirits will launch Red Stag
– the world’s first full-proof infused bourbon. This 80 proof spirit involves black
cherry flavors infused into four-year-old
Jim Beam bourbon. Adam Graber, senior
brand manager of Red Stag by Jim Beam,
is hoping this will help bartenders tap into
a stalwart but positively trending category.
“The Manhattan cocktail has a strong
cherry base to it. The cherry flavor has
notes that are found naturally in bourbon,
so it pairs well with bourbon,” he says.
“Flavored vodkas and similar things
are doing well, but it’s not a one-to-one
comparison. There’s not the same kind
of usage of a flavored vodka as with an
infused bourbon. It’s easier to imagine
your Martini coming to life with a flavored
vodka than to imagine how to use an
infused bourbon.”
Indeed, a product like Red Stag
demands some experience and experimentation by the bartender; Beam also
offers recipes developed by its mixologists, such as the Brass Buck: equal parts
Red Stag and Cruzan Light Rum with four
ounces of orange juice.
“When making an infused bourbon,
you can’t do it in an artificial way,” says
Graber of the development of Red Stag.
“You have to choose the right flavors and
do it with the right craftsmanship.”
Going the exotic route are recently
released Bacardi Dragon Berry, which offers strawberry flavor infused with dragon
fruit, and a new line of flavored tequilas by
Tanteo, which includes a tropical, jalapeno
and chocolate flavor.
At Suenos in New York City, the Tanteo
line has already increased sales. General
manager Eric Mason says he was a little
hesitant when approached by the brand’s
reps, due to previous experience with
poor-quality flavored tequilas.
“[Tanteo] came in and did a tasting for
us, and I totally took back everything I’ve
said about flavored tequilas being a bad
idea,” Mason laughs. “We stand for quality, and this product provides that. I think
you can substitute tequila for vodka in a lot
of cocktails, which makes this an interesting option for us.”
Looking over the horizon, herbs may
just be the next big trend in flavored
spirits. “The worldwide trend for some
time now has been all natural,” Mason
continues, “but within that, buzz words
like fresh and seasonal will continue to
apply, and we’ll see herbs and spices
within spirits next.” NCB
