Were it not for the corporatization of spirits where profit is god (at the price of real quality and purity), Dias Blue's notion would remain completely true. Dias Blue covers all the important spirits: vodka, aquavit, gin, rum, tequila, Scotch and Irish whisk(e), North American whisky, brandy, liqueuer and finishing with a piece on the well-stocked bar. He was the founder of the San Francisco World Spirits Competition and proves well qualified to produce what is an accessible and competent introduction to all things spirit.Dias Blue: "Since the earliest days of distillation, the suggestions of a 'spiritual' element has always been at play in the appreciation of spirits. It is this that makes spirits an endlessly fascinating pursuit and perhaps even a near-mystical experience."
He even includes his own very brief reviews and ratings also based on price, very useful for those exploring new spirits.
We found our hard cover copy in a close-out bin at one of the few remaining independent used bookstores, for a mere $2 - who could resist? We were in the Keys and I never travel without some decent reading material, especially regarding spirits.
In that world, rum is really rather a latecomer, far preceeded by wine, beer, brandy, and whisky, among others. The chapter on brandy - in the form of cognac, armangnace and colvados was particularly interesting, especially regarding the traveling small pot stills (and the unique Armangac continuous pot stills) which still travel among small vineyards to make brandy.
Calvados of Normandy, France - from a special group of multiple apple varieties of varying sweetness, bitterness and ripeness - particularly caught our attention. We soon found ourselves searching Total Wine to find a bottle of aged VSOP Calvados (over 5 years): Berneroy, a well-aged, AOC controlled product for a surprising $19. And no phony color I might add.
It was simply elegant and sophisticated, smooth and teasingly sweet.
The Berneroy Fine (two years or less) had won double gold at San Francisco based on its presention of a fresh, crisp apple and pear - the VSOP, aged over 5 years in oak, moved into the baked apple kitchen, along with a deeper tone including oak-based spices, vanillan and just enough tanning for a modestly dry and peppery finish. Think the usual apple pie spices, or Asian five-spice mixtures.
Gorgeous in both its purity and sophistication, roundness and balance. Lovely. Rum drinkers could easily be fooled with this offering. Sadly, not nearly enough rums display this kind of purity and care, but thankfully enough do to keep hope alive that someday even Barcardi will find God once again.
Good book - and a great introduction for those who wish to understand and explore the world of spirits outside of rum.
