Spirits Archives - France 44

Your Guide to the Holidays at France 44

We’re just a couple weeks away from Christmas & Hanukkah. Like every year, we’re finding ourselves looking for those last minute gifts for friends, family, our many many games of White Elephant & Secret Santa.

So, here we are with our annual gift guide. Some brand new cocktail gift boxes, TONS of cooking & wine classes, super special cheeses, exclusive bourbons. There’s a little something for every person and every budget in here.

And as always, if you’re not seeing what you’re looking for, fill out a Custom Gift Request form on our website and we’ll find you the perfect option!

Gift Boxes & Accessories

NEW: WHISKEY COCKTAIL KIT

This whiskey box gives you all the tools to master two classic cocktails: the Maple Old-Fashioned and the Manhattan. Just add an orange!

BLIND WINE TASTING KIT

Welcome to the world of blind tasting! Everything you'll need to blind two delicious wines is included in this kit. We'll guide through the process of blind tasting, and you'll come out a more experienced taster!

CHEESE & WINE DELUXE

The perfect gift for anyone who loves to eat great cheese and drink great wine! We’ve selected a few of our favorites and paired them with amazing Minnesota honey, organic crackers, and more.

NEW: GLASSWARE & ACCESSORIES

We have a brand new selection of glassware, linens, cocktail cart accessories, wine books, and more in the store! The absolute perfect gifts for the cocktail lovers in your life,

Experiences & Education

COOKING CLASSES

We offer hands-on cooking classes in our Event Space ranging from pizza to gnocchi and even chicken butchering, all taught by our network of excellent local chefs! You can either gift tickets to a particular class, or a 'gift a class' card to be used for any offering!

WINE CLASSES

We taste so many new wines every single week in this store, and we love nothing more than the opportunity to share them with you in our classes. Each class focuses on a region or theme, and always offers a guided tasting of several wines paired with cheeses from our shop. You can either gift tickets to a particular class, or a 'gift a class' card to be used for any offering!

WINE CERTIFICATIONS

Whether you are looking for professional training or just thoughtful imbibing, France 44 Wine & Spirits Education is your home for inclusive, accessible learning about all things fermented. We have a set of wine certification classes beginning January 11th! Learn more here about our wine education opportunities HERE!

Cheese & Wine Subscriptions

CHEESE OF THE MONTH CLUB

Each month our mongers work tirelessly to source unique and delicious cheeses for our club members. In each box, members will receive three pieces of cheese; the styles will vary from month to month according to a new theme.

WINE OF THE MONTH CLUB

Each month, members of Wine of the Month will receive three bottles of wine, tasting notes, and suggestions for further exploration. The wines will follow a new theme each month - a varietal spotlight, a region, a holiday or even a single producer.

WINE DISCOVERY CLUB

In this club, we focus is on small-production and artisanal-quality wines, each with a unique story behind them. Members will receive a case of wine every other month, with detailed tasting notes and the opportunity to come in and taste the wines at our bar!

Gift Cards

FRANCE 44 GIFT CARD

Still can't decide? We have gift cards available for use at France 44 Cheese, France 44 Wines & Spirits, St. Paul Cheese Shop, & St. Paul Meat Shop.

GIFT A CLASS

Give the gift of education & experience this holiday season with a class at France 44! We have more classes on our calendar than ever before. Coming up early 2024: Wines & Cheeses of Italy, The Art of Scotch, Baguette Making, and more! Not sure which class to choose? No problem. Buy a "Gift a Class" gift card!

WSET GIFT CARD

Give the gift of education! These eGift Cards may be used
toward any WSET class through France 44 Education. Choose
an amount and include a personalized message!

Scotch Whisky: A Journey Through the Spirit of Scotland

Bennett Porter

Bennett (he/him) is is our Spirits Buyer, is a Certified Cicerone® and holds his WSET Level 3 Certification in Wines. You’ll often see him lurking about the German pilsner and kölsch sections. He also enjoys Steel Toe, Odell, and La Croix and chocolate milk on occasion. If he wasn’t at France 44, he’d be trying to make it work as a full-time snowboard bum. He and his wife share a great Anatolian Shepherd named Bear.

One of the best parts of working in this business is getting to sell products from all over the world – bottles of liquid that tell a story, give a sense of place, and hopefully lift your spirits. This week’s feature, Scotch whisky, is one of those products whose flavor and aroma really evoke imagery of a faraway landscape – one with grassy mountains whose slopes descend into deep lochs; craggy coastlines dotted with remnants of fortresses.

Scotch whisky is more than simply an intoxicating drink — it’s an embodiment of Scotland’s history, tradition, craftsmanship and mystique. Scotch production traces back over half a millennia, and over time it has become wholly intertwined with the country’s culture and economy. Its storied distilleries are scattered across varied geography, from the flatter Lowlands, to the rolling Highlands, within the valley of the river Spey, down to the Campbeltown peninsula and up across its numerous coastal islands.

Perhaps the most fascinating thing about Scotch production is the significance of regionality. All Scotch distilleries making single malts utilize the same three ingredients: malted barley, water and yeast–yet across Scotland’s several whisky-producing regions the difference in results is profound! Like a fine wine, Scotch whisky picks up a certain terroir from its surroundings. These characteristics are further modified by the experience and art of the distiller. Subtle differences in malting, fermentation, distillation cuts, use of peat, and barrel choice will all play a role. The spectrum of resulting characteristics is wide–from delicate, fruity and floral to full-bodied, chewy with a meaty smokiness.

To paint in broad strokes about the characteristics of Scotch from different regions, here is what you can generally expect:

Highlands: The largest geographical region of Scotch production, and consequently offers the greatest variety, from light and floral to rich and peaty.

Islay: Prevalent locally-grown barley and peat bogs have made this island famous for its bold, smoky, and peaty whiskies that often possess a coastal, maritime character.

Speyside: Home to Scotland’s most well known distilleries. Its whiskies tend to be sweeter and fruitier, often with notes of honey, vanilla, and apple.

Lowlands: Influenced by its closer proximity to Ireland, whiskies from the Lowlands are generally more delicate, with floral and grassy notes.

Campbeltown: Once a thriving whisky hub, this region now produces a small amount of distinctive whiskies, often with a briny, peaty flavor.

Islands: Not an official region, but this category includes whiskies from various islands like Skye, Orkney, and Jura, with flavors that range from light and floral to rich and smoky.

The variety of flavors found in Scotch means that you can find a whisky for almost anyone. They make a great gift for the novice or connoisseur. Below are a few of our favorites!

scotch scotland whiskey

Let Whiskey Season Begin

Bennett Porter

Bennett (he/him) is is our Spirits Buyer, is a Certified Cicerone® and holds his WSET Level 3 Certification in Wines. You’ll often see him lurking about the German pilsner and kölsch sections. He also enjoys Steel Toe, Odell, and La Croix and chocolate milk on occasion. If he wasn’t at France 44, he’d be trying to make it work as a full-time snowboard bum. He and his wife share a great Anatolian Shepherd named Bear.

With the anticipation building for our Pop-Up Whiskey Bar this Saturday 10/26 from 5-8pm, we’re celebrating the unofficial return of whiskey season.

The distinct scent of fall is in the air; a bouquet of decaying foliage, manure and fertilizer from rural farms, tinges of smoke from neighborhood bonfires, and the earthy smell of gravel and concrete from construction (hopefully) wrapping up outside our doors. It’s the time of year that I most associate with whiskey; a spirit whose oaky, fruity, baking spice-like flavors assuage the soul as daylight hours dwindle and temperatures drop. If summer is the main course, fall is the after-dinner dram.

Enjoying a pour of a fine whiskey, sipped at leisure, offers a moment of reflection and a reminder that it’s okay to slow down in a world that only seems to move faster. The intricate balance of flavors reveal more nuance as the whiskey takes in the air, and as the ice slowly adds dilution, if you prefer a cube or two. Comparing drams from around the world reveals a broad spectrum of flavors and experiences that keeps us, and other whiskey enthusiasts, coming back for more. We love to share our delight for this spirit, and cordially invite you to join us in celebrating it this weekend.

If you’re curious about what gets us most excited in the whiskey world, it’s our single barrels! These special programs allow us to hand-pick a single barrel—often bourbon or rye—that’s bottled exclusively for our store. It’s a right of passage for any whiskey lover, and we take pride in selecting barrels that we truly believe are exceptional. Right now, we have three unique store picks available, with two more arriving this November. Stay tuned—you won’t want to miss them!

armagnac autumn heavenly spirits spirits

From France with Love: Discovering Armagnac

Bennett Porter

Bennett (he/him) is is our Spirits Buyer, is a Certified Cicerone® and holds his WSET Level 3 Certification in Wines. You’ll often see him lurking about the German pilsner and kölsch sections. He also enjoys Steel Toe, Odell, and La Croix and chocolate milk on occasion. If he wasn’t at France 44, he’d be trying to make it work as a full-time snowboard bum. He and his wife share a great Anatolian Shepherd named Bear.

This coming Tuesday, we are thrilled to welcome Steffen Spinks of Heavenly Spirits Imports, our leading supplier of fine Armagnacs, to the France 44 Event Space for our very first Armagnac class! In anticipation of the fun evening, we will be offering 10% off all Armagnacs this weekend through Tuesday night.

Nestled into rolling hills and valleys equidistant from the Pyrénées to the south, and Bordeaux to the north, lies the world’s oldest brandy producing region, Armagnac AOC. If you’re new to brandy, it’s a large, encompassing category of spirits distilled from fruit-based wine. In Armagnac, hundreds of small to medium-sized producers, many of them multigenerational families, make this oak-aged eau-de-vie, or “water of life”, from up to ten local white grape varieties. The French eaux-des-vie distilled here tally a mere one to two percent of production when compared to its younger, more famous, and luxury-branded sibling – Cognac.

France’s two principal brandy producing regions are indeed like siblings, sharing inherently inseparable qualities while each treading their own paths. Cognac, a globally-recognized symbol of prosperity, whose finest specimen display the smooth and masterful nuance of barrel-aging.

Armagnac, the earthier sibling, sparked with an authenticity and expressiveness that is softened with age.

The key differences that separate Armagnac from its sibling are derived from its viticulture and production methods. For a brief rundown, Cognac is made solely from Ugni blanc grapes and is double-distilled, resulting in a more neutral and higher proof eau-de-vie, a sort of blank canvas on which oak flavor can be imparted. On the other hand, Armagnac undergoes one continuous distillation from a wine of up to ten grape varieties. The resulting spirit is lower-proof and retains more aromatic compounds from the base wine, a discernible fruity and floral expression, that can take years of oak age to be tamed.

Armagnac, with its interplay between grape and oak characteristics, makes for a fantastic after-dinner drink, or as an enticing twist on your favorite cocktail! Check out a few of our favorites:

armagnac autumn heavenly spirits spirits

France 44 Education Update!

Karina Roe

Karina (she/her) is a wine educator and our Events General Manager. She has her Diploma in WSET Wines & Spirits, and finds that her fridge is constantly occupied by bubbles, Riesling, and non-alcoholic beer. She and her partner share an adorable dog named Ziggy who loves eating sticks as much as she likes drinking bubbles.

Even though September marks the end of a glorious summer, it always seems to kick-start things anew, too. Schools are back in session, sports seasons start up again, and sweaters get put back into clothing rotations.

There’s no shortage of new things at France 44 either—we’re debuting several new public classes, a new cycle of WSET courses, and fresh pop-up events coming down the pipeline. Here are a few events and classes we’re particularly excited about:

Casual Classes & Pop-up Events

Deep-Dive Classes

Certification Courses

Exploring Blended Whiskey

Jake Rollin

Jake (he/him) can be found primarily working in the Beer and Spirits departments, though he occasionally dabbles in Wine. He loves helping customers brainstorm ideas for new and interesting cocktails (ask him about his Caprese Sour cocktail), and talking all things whiskey. His fridge is stocked with a healthy combination of local hazy IPAs, Belgian beers, and Riesling, and he has an ever-growing whiskey collection.

Blended Whiskey: The Art of Harmony

When most people think of whiskey, images of single malts or bourbons often come to mind. However, there’s a world of complexity and artistry in blended whiskey that often gets overlooked. This versatile spirit has a rich history and offers a diverse range of flavors that can appeal to both seasoned whiskey connoisseurs and newcomers alike.

A Brief History of Blended Whiskey

The origins of blended whiskey can be traced back to Scotland in the 19th century. As the demand for whiskey grew, distillers realized that combining different whiskies from various regions and ages could create a more consistent and approachable product. This practice became increasingly popular as it allowed for the balancing of flavors and the creation of new and unique flavor profiles.

Initially, the primary goal of blending was to mask the harsher qualities of young whiskies. However, as the craft of blending evolved, it became clear that this process could be used to create extraordinary and complex spirits. The ability to combine different grains, distillation methods, and aging techniques opened up endless possibilities for experimentation and innovation.

The Art of Blending

Crafting a great blended whiskey is truly an art form. It requires a deep understanding of the individual components and a skilled palate to harmonize them into a cohesive whole. Blending typically involves combining two primary types of whiskey:

Malt whiskey: Made from malted barley, distilled in pot stills, and often aged in oak barrels.

Grain whiskey: Produced from a variety of grains, such as corn, wheat, or rye, and distilled in column stills.

The master blender’s role is to select the right whiskies from different distilleries, determine the proportions, and then marry them together to create the desired flavor profile. This process can involve hundreds of different whiskies, each contributing its own unique characteristics.

Blending techniques vary widely, but some common practices include:

Marrying: Combining whiskies of different ages to create a smoother and more complex flavor.

Finishing: Aging whiskey in a different type of barrel to impart additional flavors, such as sweetness or spice. These finishing barrels often include ex- port, bourbon, or sherry casks.

Chill-filtering: Removing particles that can cause cloudiness at low temperatures, but potentially affecting flavor.

Coloring: Adding caramel coloring to adjust the color of the whiskey.

Popular Styles of Blended Whiskey

Today, blended whiskey is enjoyed worldwide, and there are numerous styles to explore. Here are a few popular examples:

Scotch Whisky: This is arguably the most famous type of blended whiskey. It typically combines malt and grain whiskies from different regions of Scotland, resulting in a wide range of flavors, from smoky and peaty to smooth and fruity. Try Monkey Shoulder, The Famous Grouse, or Johnnie Walker 18yr!

Irish Whiskey: Known for its smoothness and balance, Irish whiskey is often triple-distilled and blended with both malt and grain whiskies. It tends to have a lighter, more delicate character compared to Scotch. Try the Keeper’s Heart lineup!

American Whiskey: While the focus in the United States is often on bourbon and rye, there are also excellent blended American whiskeys available. These blends can incorporate a variety of grains and aging techniques, offering a diverse range of flavors. Try Four Roses Small Batch or Four Roses Small Batch Select!

Japanese Whisky: Gaining significant global recognition, Japanese whisky blends often showcase exceptional smoothness, complexity, and a delicate balance of flavors. Influenced by both Scottish and American styles, Japanese whisky has developed its own unique character. Try Ichiro’s Malt & Grain 111 Proof or Akashi White Oak!

Whether you’re a seasoned whiskey enthusiast or just starting your exploration, blended whiskey offers a world of possibilities. With its rich history, complex flavors, and versatility, it’s a category well worth discovering.

blended whiskey whiskey

The Rich History of Amaro: A Journey Through Time

Aaron Strom

Aaron (he/him) is a proud member of our Spirits and Beer staff. As a non-drinker, you can find him perusing our N.A. and THC sections! Outside of France 44 he spends most of his time watching hos partner crochet and playing with his cat, Suki! At least, when he’s not on his Xbox.

The Rich History of Amaro: From Medieval Monks to Modern Mixology

Amaro, the bittersweet herbal liqueur, has a fascinating history that stretches back to the Middle Ages. Originally crafted by medieval monks and pharmacists, these herbal concoctions were used for their medicinal properties. The monks believed that the blend of various herbs, roots, flowers, and citrus peels could aid digestion and promote overall health.

Medieval Origins: Monks and Herbal Remedies

The tradition of creating amaro began in the cloisters of medieval Europe. Monks, who were among the few literate and scientifically-minded individuals of their time, developed recipes that combined a base spirit with locally sourced herbs and botanicals. These early amari were used as medicinal tinctures, prescribed for everything from digestive issues to general malaise. The precise recipes were closely guarded secrets, passed down through generations of monastic brewers.

The Renaissance and the Birth of Commercial Amaro

As Europe transitioned into the Renaissance, the knowledge and techniques for creating herbal liqueurs spread beyond the monasteries. Apothecaries and pharmacists began to experiment with their own versions of amaro, often marketing them as health tonics. By the 1800s, these herbal concoctions had evolved from medicinal remedies to popular beverages enjoyed by the general public.

One of the earliest commercial producers was Salvatore Averna, who in 1868, began selling his family’s secret recipe in Sicily. Averna’s success inspired others, and soon a variety of amari were being produced across Italy, each with its own unique blend of herbs and botanicals.

The Golden Age of Amaro: 19th and 20th Centuries

The 19th century saw a boom in the production and popularity of amaro. Brands like Amaro Ramazzotti (founded in 1815) and Amaro Montenegro (founded in 1885) emerged, each offering distinctive flavors and formulations. These amari were often enjoyed as digestifs, sipped slowly after meals to aid in digestion.

During this time, the recipes became more sophisticated, incorporating a wider range of ingredients. Producers experimented with different base spirits, such as grape brandy and neutral grain alcohol, and a diverse array of bittering agents, including gentian root, wormwood, and cinchona bark. The flavor profiles ranged from sweet and citrusy to intensely bitter and herbaceous.

Modern Revival: Amaro in the 21st Century

In recent years, there has been a resurgence of interest in amaro, both in Italy and internationally. Modern mixologists and bartenders have embraced these complex liqueurs, incorporating them into innovative cocktails and classic drinks alike. The versatility of amaro, with its wide range of flavors and styles, makes it a favorite ingredient in contemporary mixology.

New producers have entered the market, and many traditional brands have experienced a renaissance. Enthusiasts appreciate the artisanal nature of amaro production and the deep connection to Italian cultural and culinary traditions. Amaro’s role has expanded beyond the digestif; it is now a key component in cocktails like the Negroni, the Boulevardier, and various modern creations.

Exemplary Modern Amari

Two amari that have come to offer a refreshing twist in the category are Heirloom Pineapple Amaro and Song Cai May Amaro. These products exemplify the rich, complex, vastly unique flavors and meticulous craftsmanship that characterize the best amari different parts of the world have to offer.

Heirloom Pineapple Amaro - $38.99

Heirloom Pineapple Amaro, crafted right here in Minneapolis, offers a refreshing twist on the classic digestif by blending traditional amaro bitterness with the vibrant sweetness of pineapple. This innovative liqueur features a harmonious balance between rich herbal notes and tropical fruitiness, creating a uniquely complex profile. Ideal for enhancing cocktails or enjoyed neat, it represents a modern take on amaro, bringing a distinctive American flair to a time-honored tradition.

Song Cai May Amaro - $39.99

Song Cai Mẩy Amaro, hailing from Vietnam, offers a sophisticated twist on traditional amaro by incorporating Asian herbal traditions. Crafted with botanicals like star anise, ginger, and various spices, it presents a rich, aromatic profile that blends spiced complexity with herbal depth. This unique amaro provides a distinct departure from classic Italian styles, making it an intriguing choice for both sipping neat and enhancing cocktails with its exotic, multi-layered flavors.

Cocktail Recipes

The Black Manhattan

The Black Manhattan is my personal favorite twist on the classic Manhattan, substituting amaro for the traditional sweet vermouth to add depth and complexity. This is a great cocktail for a classic amaro, like Amaro Montenegro or Fernet-Branca.

Ingredients:

2 oz Rye Whiskey
1 oz Amaro
1 dash Angostura Bitters
1 dash Orange Bitters
Cherry or Orange Twist for Garnish

Instructions:

Fill a mixing glass with ice.
Add the rye whiskey, amaro, Angostura bitters, and orange bitters.
Stir until well chilled.
Strain into a chilled coupe or martini glass.
Garnish with a cherry or an orange twist.

Kingston Negroni

This recipe is perfect for the Heirloom Pineapple Amaro, combining tropical flavors from the Amaro and the rum with the rich Vermouth and bitter Campari. The resulting cocktail is beautifully balanced and perfect for a hot summer day.

Ingredients:

1.5 oz Smith and Cross Rum
0.5 oz Carpano Antica Vermouth
0.5 oz Heirloom Pineapple Amaro
0.5 oz Campari

Instructions:

Fill a mixing glass with ice.
Add the Smith and Cross Rum, Carpano Antica Vermouth, Heirloom Pineapple Amaro, and Campari.
Stir well until the mixture is chilled and properly diluted.
Strain into a rocks glass filled with a large ice cube.
Garnish with an orange twist.

From its origins in the herbal remedies of medieval monks to its current status as a beloved component of modern cocktails, amaro has a rich and storied history. Its enduring appeal lies in its ability to adapt and evolve while maintaining a deep connection to tradition. Whether enjoyed neat or in a cocktail, amaro continues to captivate and delight, offering a taste of history in every sip.

amaro

Shaking Up Your Home Bar

Jake Rollin

Jake (he/him) can be found primarily working in the Beer and Spirits departments, though he occasionally dabbles in Wine. He loves helping customers brainstorm ideas for new and interesting cocktails (ask him about his Caprese Sour cocktail), and talking all things whiskey. His fridge is stocked with a healthy combination of local hazy IPAs, Belgian beers, and Riesling, and he has an ever-growing whiskey collection.

Summer is in full swing! With spring cleaning behind us, leases ending, and new adventures beginning, it’s the perfect time to make this the summer of cocktails (or mocktails!). Starting a home bar can be intimidating, but this blog is here to guide you through everything you need to start making fantastic drinks at home.

Take it one step at a time, start small with just the basics. We’ve laid them out for you below.

The Equipment

First, let’s get the equipment covered. With so many different styles of bar tools out there, it can be daunting to buy equipment. However, for a basic set up, you really only need three pieces of equipment:

cocktail shaker
strainer
jigger

2-Part Boston Shaker with Hawthorn Strainer

Cocktail shakers come in a few different formats. The two most common are a two-piece Boston shaker and a three-piece cobbler shaker. Both have pros and cons, and ultimately it comes down to personal preference. Boston shakers tend to be more widely used in bars and restaurants because of their ease of use. A firm strike on the side of the shaker will release the two halves easily. The drawback is that you will need to buy a strainer (more on that later) to use with a Boston shaker.

On the other hand, cobbler shakers have a built-in strainer, meaning you have one less item to buy. Due to their design however, cobbler shakers can sometimes be very difficult to open.

Strainers also come in a few formats. The most common type is a Hawthorne strainer. Hawthorne strainers prevent large pieces of ice and citrus pulp from getting into your finished cocktail. Finer ice chips and pulp can sometimes make it through however, which is where something like a fine mesh strainer can come in handy. By double straining through a mesh strainer, you can catch those fine pieces of ice and pulp, leaving you with a silky smooth cocktail. Fine mesh strainers are not necessarily a required piece of equipment, but they can be very useful.

Jigger, used to measure ingredients in cocktails

Finally, you’ll need a jigger (or a 2oz liquid measuring cup). Jiggers come in different styles and sizes. Some of the most common sizes have a 1oz side and a 2oz side, often with lines for 0.5oz, 0.75oz, and 1.5oz measurements on the inside.

I cannot stress this enough: measure your ingredients. We measure so that cocktails are well balanced and consistent every time. If you eyeball ingredients, you might make a really fantastic cocktail one time and never be able to replicate it. So, for the sake of consistency and quality, measure.

The Ingredients

So, now that you have all this fancy bar equipment, you’re going to need ingredients that you can use to make some fantastic cocktails.

Spirits

There are literally thousands of products out there, so choosing spirits can be tough. The most important thing to remember is that you don’t always need expensive liquor to make good cocktails. There are many budget brands that are fantastic for cocktails.

As far as base spirits go, you’ll want three to start. These can be anything you prefer, but my choices would be bourbon, gin, and tequila. These three spirits will allow you to make classic drinks like an Old Fashioned, a Gin and Tonic, and a Margarita, but also give you the opportunity to make slightly more advanced cocktails like a Mint Julep, a Bee’s Knee’s, or a Paloma.

Citrus

Citrus juice is an essential element of many cocktails, providing both flavor and balancing acidity. While the stuff from the bottle works in a pinch, your cocktails will almost always turn out better with fresh squeezed juice. The flavor is more vibrant and will help take your cocktails to bar quality.

Syrups

Where citrus provides acidity, simple syrup or liqueur provide sweetness, another important element in a balanced cocktail. Basic simple syrup is made with just water and sugar, but flavored syrups can be made using fruits and extracts. Syrups also add more than just sweetness. The viscosity of the syrup adds essential body to a cocktail that gives it a rich mouthfeel. Feel free to experiment with making your own syrups, or buy them in the store! Liber & Co makes some of our favorites, and locally too!

Once you’ve mastered the basics, you can start exploring advanced techniques like split bases, infusing liquors, and fat washing, though we’ll save those for another blog. While this guide isn’t an exhaustive list of all the equipment or ingredients available, we hope it makes setting up a home bar a little less intimidating. For specific recommendations on spirits, mixers, or equipment, feel free to ask our exceptionally knowledgeable staff!

bar cart classic cocktails cocktail cocktail inspiration

From Scotland to Japan: How Masataka Taketsuru Crafted Japanese Whisky’s Future

Dylan Hager

Dylan (he/him) is a manager and part of our spirits staff. He finds Kentucky Bourbon and Rye Whiskey particularly riveting, and also keeps a decent amount of beer and too much vermouth in his fridge. He once tore his MCL doing the limbo, and has been to Bonnaroo 29 times.

Japanese whisky traces its origins to the early 20th century, with Masataka Taketsuru playing a pivotal role in its development. Often referred to as the “father of Japanese whisky,” Taketsuru studied organic chemistry at the University of Glasgow and apprenticed at several Scottish distilleries. In 1920, he returned to Japan, armed with extensive knowledge and experience, and was instrumental in establishing the country’s first whisky distillery.

Then in 1923, Shinjiro Torii, the founder of Suntory, established the Yamazaki distillery near Kyoto, and hired Taketsuru as his first distillery manager. This event marked the official birth of Japanese whisky. Inspired by the techniques and styles of Scotch whisky, Yamazaki aimed to create a product tailored to Japanese tastes.

Taketsuru left Suntory in 1934 to establish his own company, which would become Nikka Whisky. He founded the Yoichi distillery in Hokkaido, a location chosen for its climate and environmental similarities to Scotland. Nikka’s first whisky, released in 1940, helped cement Japanese whisky’s reputation for quality and craftsmanship.

Nikka Coffey Grain Whisky - $69.99

Today, Suntory and Nikka remain the two powerhouses of Japanese whisky. Both produce a wide variety of whiskies that are popular not only in Japan but also in the US. Nikka's use of the Coffey still, a continuous column still originally invented by Aeneas Coffey in the 19th century, stands as a hallmark of their whiskey-making artistry. This technique infuses their expressions with a unique character and unparalleled smoothness, showcasing a harmonious blend of tradition and innovation. Nikka Coffey Grain Whisky is a great example of what the Coffey still can bring to the table. Distilled mainly from corn, it’s exotic, fruity and rich. A great Japanese Whisky for a bourbon drinker and a great Father’s Day gift.

japanese whiskey suntory whiskey

It Doesn’t Add(itive) Up

Jake Rollin

Jake (he/him) can be found primarily working in the Beer and Spirits departments, though he occasionally dabbles in Wine. He loves helping customers brainstorm ideas for new and interesting cocktails (ask him about his Caprese Sour cocktail), and talking all things whiskey. His fridge is stocked with a healthy combination of local hazy IPAs, Belgian beers, and Riesling, and he has an ever-growing whiskey collection.

100% Agave: a term we often see on tequila bottles boasting a product made using only Blue Weber Agave. Here’s the issue: 100% agave tequila can still contain additives. In fact, tequila can contain up to 1% by weight in various additives and still boast 100% agave on the label.

These additives come in the form of sweeteners, flavorings, and colorings, all to create a product that is more easily marketable to consumers, and ultimately, more profitable.

Additives don’t necessarily make a product good or bad, but do raise the question of “why?” In this blog we’ll dive briefly into what additives are, why they’re used, and what additive free options are available.

Additives have been used in tequila since the mid 1800’s when agave plants suffered a blight that was producing faulted tequila.

Today, only four types of additives can be used, though the concentration of these additives is unregulated. The four types include caramel coloring, oak extract, glycerin, and flavored sugar syrups that are made with both agave nectar and artificial sweeteners like aspartame.

As tequila sits and ages in a barrel, it extracts color (and flavor) from the wood. Caramel coloring is used to make aged tequila appear older than it is. Caramel color allows producers to make their 3-month aged tequila look more like a 12-month aged tequila.

Oak extract can also contribute to color, but mostly helps to contribute flavors that are generally added to the tequila through the barreling process. If you’re drinking a blanco tequila, which can only be left in oak for a maximum of 60 days, and you get strong vanilla notes, that’s usually a good sign that oak extract is present.

Glycerin is a chemical with a syrup-like consistency and mild sweet taste. It’s used in tequila as a way to add body to the final product. Glycerin can also dull tastebuds by temporarily coating them, thereby hiding harsher flavors, and creating a smoother drinking experience.

Finally, flavored sugar syrups known as “jarabes” can be used to sweeten the final product, as well as add fruit and herb flavors.

I want to stress this again, the use of these additives does not inherently make one product better or worse than any other, it’s just something to note when choosing between products.

So, what are some additive free options?

Tequila producers can apply to be certified as an additive free product. This means that those tequilas are 100% Blue Weber Agave, and that’s it. We at France 44 have tried to make it as easy as possible for you to find additive free tequila by putting all of the certified brands next to each other.

Staff favorite brands include Siete Leguas, Mijenta, Arette, G4, and Cimarron. These producers let the agave, terroir, and their own distilling practices speak for themselves. So, next time you’re looking to grab a bottle of tequila, consider grabbing one that’s certified additive free, and see what 100% agave tequila is truly all about.

additive free agave blanco blue weber agave Glycerin oak tequila