The Wall Street Journal takes a look at the rise of high-proof spirits in the marketplace. In the world of craft cocktails, high-proof booze is nothing new. Products like Chartreuse, bonded whiskey, and overproof rum are all somewhat common ingredients. What makes the WSJ piece interesting is that it mentions spirits not particularly known for crossing the 100 proof barrier: cognac and gin.
Bartenders say the higher-octane offerings give them more options, especially when it comes to delicate spirits, such as cognac, that can easily be lost in a drink in their more mildly flavored, standard-strength versions.
In my opinion, high-proof gin has the best potential for wide adoption. The Perry's Tot gin mentioned in the WSJ article is excellent gin, and as the cocktail list at The Shanty in Brooklyn illustrates, mixes well in a variety of drinks.
[Continue reading at: Wall Street Journal]