Production at Flor del Desierto Sotol / Photo Ricardo Gutierrez
Over the years, writers and distillers have debated whether the concept of “terroir” can be applied to spirits, given that distillation typically strips a lot of nuances away. However, recent projects have demonstrated the impact of microclimate and soil on various spirit expressions. With these terroir-driven spirits, the proof is in the bottle—and on the palate.
Waterford Whisky, an Irish “barley-forward” spirit, partnered with Oregon State University to demonstrate that barley from different farms had distinct properties by lab-testing single-farm expressions.
Additionally, on each label you will find the name of the farmer and a code to access valuable information, including the weather the day of harvest.
Flor del Desierto Sotol
Made from a wild succulent related to agave, Sotol is on the next-big-thing-in-Mexican-spirits short list, thanks in part to Flor del Desierto, a brand that offers unique expressions from different regions of Chihuahua. Flavor profiles range from an herbal and earthy bottling from the Sierra Nevada mountains to a lively selection from the desert that tastes like bright citrus, salt and pepper.
Pomme de Terre
Although the philosophy that drove the creation of Avallen Calvados was more about sustainability, capturing carbon and saving bees, this light and fruit-forward spirit also manages to highlight Normandy apples. Commonly, the core ingredient is often lost in the finishing process, largely due to the addition of sugar, caramel and boisé (oak syrup) that is frequently added.
Avallen complicates the Calvados narrative and defies expectations with a crisp, fresh aroma and flavor that is less apple pie and more eau-de-vie.
Rum can have serious label-transparency problems, which makes The Spirit of Haiti’s Clairin project even more refreshing. Each label represents one of several artisan distillers who make this clear spirit with fresh sugarcane from local fields in various parts of Haiti.