Rock Star Wines of Distinction

Verde Valley (Green) is now producing some very exciting wines. Verde Valley is also excelling in the realm of organic wines. Where is Verde valley? Jerome, Arizona, of course. Not only is this unlikely region producing wines of distinction, they are the vision of one whom some may consider, an unlikely source.

Caduceus Cellars is the brainchild of Rock star and entrepreneur, Maynard James Keenan. The renown front man of such alternative hard rock groups as Tool, A Perfect Circle, and Puscifer, is not just a figurehead, Keenan takes an active role in the winemaking. The name, “Caduceus,” is actually the ancient symbol for commerce, and the Greek god, Hermes. There is a bit of a twist in that the vineyard is actually named “Merkin Vineyards,” which is a female pubic wig. Dare I say that is definitely another story. 

Let’s take a step back. Is it really so strange to consider Arizona a viable wine producing region? The Spaniards did not think in these terms. As far back as the 1700s Spanish Jesuit missionaries began growing wines in the high desert. Properly irrigated, the high desert is comparable to Argentina’s Mendoza Valley. Those of you who know Argentine wines are well aware of their quality. More specifically, the Malbec is some of the finest in the world.

In 1973 Arizona began formally producing wines, and in 1983, formed the Arizona Wine Growers Association. The state now has 45 licensed wineries in three growing regions. In the north, there is Verde Valley. Sonoita and Elgin are located in the south and southwest of Arizona.

Today I am joined by special friend and fellow sommelier, Elena Boiko. We also have tasting with us, my protégé, Iryna Karakay. In fact, it was Iryna’s idea to review the Caduceus wines for our readers at Eve Wine 101. Iryna is not only a big fan of Maynard James Keenan and his music, she is also passionate about his wines.

Up first, 2012 Dos Ladrones (Two Outlaws). This is a 50/50 blend of Arizona Malvasia Bianca and Chardonnay. Both are from the Bonita Springs Vineyard. In the glass, the wine shimmers with the gleam of light gold. On the nose, Dos Ladrones awakens with life. The bouquet is intense and complex with a pleasing array of white flowers, pear, peach, lemon, honeycomb, and a whisper of vanilla. On the palate, the wine is nicely textured with good weight. Showing great balance and complexity, notes of honeydew, cantaloupe, and white fruit fill the palate. There is also the slightest hint of gooseberry on the back palate. The finish is acidic and showing solid minerality. The alcohol content is 14.1% with a bottle price of $40.

“The 2012 showed very good fruit,” Iryna spoke softly as her lips broadened into a smile.

“Dos Ladrones exemplifies the best of both varietals,” I was quick to add. Elena, with what dishes would you pair this wine?”

“Definitely with bruschetta and cheese,” she replied. “Stuffed chicken breast would also go nicely.”

Our next selection was named after Keenan’s wife, Lei Li. The 2012 Lei Li Nebbiolo Rose is 100% Nebbiolo grapes from the Bonita Springs Vineyard. In the glass, our wine is a light crimson illuminated by hues of pale reddish purple. The nose is filled with a floral bouquet that is accented by tropical fruits. On the palate, the Lei Li is complex and with good body. It is nicely balanced with plenty of fruit. The palate is dominated by passion fruit and melon, with an assortment of tropical fruits subtly making their presence known. The finish is savory and memorable. The alcohol content is 13% with a bottle price of $40.

“This is one of the tastiest rose wines,” Iryna smacked her lips. “Very savory.”

“The Lei Li exemplifies the type of rose that Arizona has to offer,” I replied.

“Like most rose wine, the Lei Li is very versatile,” Elena was quick to point out. “I would serve this wine with a cheese platter. I know my girlfriends would enjoy this pairing very much.”

Moving right along, our next selection, 2012 Kitsune Sangiovese Grosso is 100% Sangiovese grapes from Cochise County. In the glass, Kitsune is a light and inviting cherry red. On the nose, there are soft aromas of cherry and violets, laced with vanilla and oak. On the palate, the wine is velvety and filed with ripe tannins. There are ample amounts of fresh fruit, with cherry prevailing. There are also notes of strawberry followed by hints of clove. The finish has bright fruit and spice. The alcohol content is 14.3% with a bottle price of $55.

“Arizona Brunello,” Iryna clearly displayed her pleasure.

“Good fruit and spice,” I shared my surprise. “An all around, a good wine.”

“Definitely a food friendly wine,” Elena was quick to add. “I would pair it with hard cheeses, rich roasted meat, and sausages.”

“Meatloaf,” I broke in.

“Meatloaf?” both women chuckled, openly displaying their amusement.

Our last selection, 2011 Anubis proved to be an interesting wine. It is a blend of 50% Cabernet Sauvignon, 30% Cabernet Franc, and 20% Petite Sirah. The grapes all hailing from Luna County. In the glass, the Anubis is dark and cloaked in mystery. Much like its Egyptian god namesake. The wine simply calls out in temptation. The nose is permeated by scents of cherry, toffee, and honey. On the palate, the blend is full bodied. In fact, probably the most full bodied of the Caduceus wines. Quite flavorful, the palate is dominated, yet not overwhelmed, by cherry, licorice, leather, and oak. The finish is long, flavorful, with whispers of oak. We did allow the wine to decant for a good hour. The alcohol content is 14% with a bottle price of $50.

“Definitely different from the other Caduceus reds I have had in the past,” Iryna paused on the moment. “I like it.”

“I agree,” I flashed her a quick grin. “I also prefer a fuller bodied wine.”

“I also alike the fullness of the Anubis,” Elena paused to collect her thoughts. “Most definitely a red meat wine. A big porterhouse steak would be lovely.”

I mentioned earlier that the Anubis was an interesting blend of Cabernet Sauvignon, Cabernet Franc, and Petite Sirah from Luna County. Why did I find this so intriguing? Luna County is in New Mexico, but that my friends is a different story …

Stockholm Landmark: The Ice Hotel

The city of Stockholm first appears in the Norse sagas as Agnafit and Heimskringla in connection with the legendary King Agne. Since 1252, the mines of Bergslagen have made the city an important site in the iron trade. To add to Stockholm’s allure, this beautiful city that has been built on a series of islands and is affectionately known as the “Venice of the North.”

So what does one do in such a beautiful city when the temperature is 15 degrees Fahrenheit and the snow is knee deep? Today I have been invited for a very special tasting with friend and fellow sommelier, Tilde Berglund.

Right next to the Stockholm Central Train Station lies my destination; the Ice Bar of the city’s landmark accommodations, the Ice Hotel. Upon entry to the Ice Bar, I was quickly informed by my host that the bar’s temperature is maintained at 23 degrees Fahrenheit year round.

“Gregory, did you know that the entire interior, including glasses, is made from pure clear ice from the Torne River in Sweden’s Lapland?” Tilde queried.

“Surely you are joking,” I clearly showed my dismay.

“The hotel’s theme was designed by Sofi Nillie and Thoms Nilsson,” Tilde continued to explain that the designers intent was to play a twist on the urban lifestyle. The idea was to contrast where urban life meets the arctic.

“I would also conclude by my surroundings, this fusion is mixed with a bit of street art and humor,” I pondered my surroundings.

“I would also like to add that all of the cocktails served in the Ice Bar, are made of Swedish premium liquor brands and served on the rocks,” Tilde’s tone was matter of fact.

“I must admit,” nodding in agreement. “The Ice Bar is definitely Stockholm’s coolest cocktail lounge.”

“I take it that your pun was intended,” Tilde broke out in laughter.

“What surprises do you have in store for our tasting?” I playfully stroked Tilde’s hand.

“I won’t bore our readers with Absolut Vodka,” she said flatly. “I realize how popular this brand is in the States.”

Back in the 1980’s with the advent of the Soviet Invasion of Afghanistan, Russian products quickly declined on the American market. This void was then filled by such  countries as Denmark, Finland, and Sweden.

Our first selection was a most interesting vodka from Svedka. On a point of interest, ‘“Svenska,” in the Swedish language, is the word for vodka. The Svedka brand is produced in the Lidkoping area. My first reaction to Svedka was of an exceptional bouquet of crisp green apples. However, after aeration, turns peel-like and very tart. On the palate, Svedka displays a mild sweetness of fresh green apples at the mid-palate. The finish is tart, piquant, and lean. Overall, a palatable vodka.

“I also found faint aromas of sweet cream and mineral,” Tilde paused to collect her thoughts. “I also liked the lightly peppery finish of this medium-bodied vodka.”

We both agreed that this all wheat vodka, with an alcohol content of 40%, and priced at $25 a bottle, a very good buy.

Our next selection was from Purity. Using only estate grown winter wheat and barley, this vodka is produced in a proprietary pot still at Ellinge Castle, in the south of Sweden. Unlike other vodka producers, Purity has developed a still designed specifically for vodka production. After thirty-four distillations, the remaining spirit is so refined that no filtration is necessary. Next the heart of the spirit is blended with the finest organic wheat spirit, and the pristine waters of Ellinge Castle’s very own artesian well. The final product is a vodka that is smooth, full-bodied, and loaded with character.

“I was equally surprised that after so many distillations, Purity would achieve such a flavorful vodka,” Tilde savored the spirit. “Purity is filled with distinctive earthy qualities, and complimented by delicate notes of white chocolate, vanilla, and licorice.”

Both Tilde and I agreed that Purity had created an ultra-premium vodka with a 40% alcohol content, and a worthwhile price tag at $55.

Our final selection was Karlsson 2008 Single Vintage. This small batch vodka uses potatoes solely from the Cape Bjare area. Picked before their skins fully mature, hence the name, Virgin Potatoes. Master blender, Bjore Karlsson discovered that not only do different potato varieties produce different tasting vodkas, he also learned that the same variety from different years also produced different tasting vodkas. Our single varietal, single vintage, single estate vodka is made exclusively from the 2008 harvest of the Gammal Svensk Rod (Old Swedish Red) potato grown exclusively on the farm of Bertil Gunnarson’s.

On the nose, our Karlsson 2008 had an earthy bouquet, a new potato-like quality that was slightly vegetal and just a bit salty. On the palate, my first impression was this spirit is nicely succulent, but by the mid-palate it is keenly astringent , with shale and mineral flavors that are simply too harsh and raw. The finish is bittersweet with a dark chocolate bean quality.

“I whole-heartedly agree,” Tilde shook her head. “Karlsson promise a lot but just does not deliver.”

Our Karlsson 2008 Single Vintage had an alcohol content of 40% and a the very steep price tag of $80. I learned a trick that if you add a bit of black pepper to the Karlsson 2008, it does balance out the vodka a bit. Perhaps for the potato connoisseur this would be an interesting vodka. For both Tilde and I, it just wasn’t our palate.

“Did you learn that pepper trick from the “Karlsson Girl” you dated,” Tilde playfully teased.

“Skal,” I toasted her.

“But that my friends is another story …”

From Iceland to Kill Bill?

Over the years I have been most fortunate to travel to some seventy countries. I have visited a few countries that far exceed the realm of the exotic. However, when it comes to Iceland, this lovely little country is absolutely out of this world.

Back in my military days, I worked as a Marine Security Guard, and because of my language skills, I often traveled from embassy to embassy as a courier. I was also very close to one ambassador in particular. He would often ask me to escort single young ladies to diplomatic functions. The ambassador would tease me because I would typically wear a tuxedo rather than my Marine Corps Dress Blues. This had to do more with diplomatic etiquette rather than my ardent fantasy to play 007. The ambassador would jokingly remind me, that if I acted in a manner unbecoming of a official representative of the United States Diplomatic Mission, he would personally see to it that I was sent to the furthest reaches of the “Western World,” our embassy in Reykjavik, Iceland.

Earlier this year I decided to vacation in Iceland. I had a fantastic adventure and made some wonderful new friends. During this trip, I met an excellent sommelier by the name of, Frida Drabjartdotti, who shared with me some of the finer restaurants and wine bars in Reykjavik.

From Grand Hotel’s panoramic view of Reykjavik, Frida and I gazed complacently at our beautiful surroundings. The Grand is Reykjavik’s premier hotel. The Grand can also boast that it is the world’s first hotel to undertake extensive works to eliminate electro-magnetic pollution. From inception, the Grand Hotel was designed and built with a system to control pollution from the electrical supply.

Frida had gone to great lengths to ensure our table in the Brasserie Grand, was impeccably set with assortment of Iceland’s most interesting appetizers. These included, pink-footed goose, puffin, ptamigan, arctic char, a cousin of salmon and trout, with a milder flavor, lamb, of which I would add is the best I have ever tasted. The meat is very pure and non fatty. Our dishes also included potatoes with truffles, an assortment of local cheeses. The Icelandic delicacy, hakarl, or fermented shark. I must admit that due to the  fetid odor of ammonia, I instantly rejected the putrefied shark steak. Last, and quite to my surprise, minke whale sashimi with wasabi. Icelanders boast that their diet is healthy and the primary factor to their longevity. The average life span is 81 years.

“Frida,” I smiled reassuringly. “What interesting spirits have you selected for our tasting?”

“We will begin with a spirit that is not only popular in Iceland, “ she paused for effect. “It gained international notoriety in the film ‘Kill Bill Vol. 2.’”

“Brennivin?” I queried.

“Precisely,” Frida’s eyes crinkled into a smile. “The film’s character, Budd, drinks Brennivin, svarti dauoi.”

“Svarti dauoi?”

“It means, Black Death,” she smiled with amusement.

Brennivin is a type of schnapps that is considered to be Iceland’s signature liquor. It is made from fermented potato mash and is flavored with caraway seeds. The steeping of herbs in alcohol is a long held folk tradition in all Scandinavian countries. Despite its status as the national beverage, and despite its being the traditional drink for the mid-winter feast of Porrablot, many Icelanders do not regularly drink Brennivin. It has a strong taste, with an alcohol content of 37.5%, and a dubious reputation. Brennivin is often associated with alcoholism.

“Black Death?” I queried.

“Brennivin translates literally as ‘burning wine’ or as you would say in English, brandy,” Frida paused momentarily to fill our glasses. “are you ready to drink?”

“Skal,” I toasted her.

“The flavor of Brennivin definitely lingers,” I chuckled under my breath. “It is has a most overpowering flavor of rye. It is so strong that I felt like I had just swallowed an entire loaf of rye bread.”

“It is definitely an acquired taste,” Frida flashed me a quick smile. We typically drink Brennivin while eating hakari.”

“I would guess that Brennivin is about the only drink to over come the scent and flavor of putrified shark steak,” I said in conclusion.

Our next selection was Fajallagrasa. This drink has only become popular since 1993. It is a type of Icelandic Schnapps with a surprisingly good after taste, and an alcohol content of 38%. Milled Iceland Moss is soaked for a long time in a special alcohol solution. This dissolves and extracts the biologically active compounds, which also give the color and the unique taste of the Fajallagrasa. Icelandic Fajallagrasa is a pure and natural product. Each bottle of Fallagrasa includes some whole Icelandic moss thalli,  both for decoration and increased potency and taste.

“Fajallagrasa has very good after taste,” smacking my lips into an eventual smile. “I was pleasantly surprised.”

“On a different note, we Icelanders have used Icelandic moss as a food supplement and herbal medicine for centuries,” Frida’s tone was matter of fact. “We use it as a prevention against coughs and sore throat, as well as stomach problems and dry skin.”

Our last selection was not only my personal favorite, it is a vodka that I enjoy regularly. Reyka (Ray-kuh) Iceland’s first vodka that wholly takes advantage of the country’s pristine resources. The result is a super clean premium vodka that has an environmental conscience. Reyka is distilled from organic wheat and barley producing an extraordinary small batch vodka.

Amidst the clean air of the village of Bourganes in western Iceland sits the distillery where Master Distiller, Kristman Olaffsson, has made his uniquely Icelandic vodka a reality. The entire operation is run by the abundant geothermal heat of the land. In turn, this led to naming the spirit, Reyka. This is an ancient Icelandic word for steam or smoke. Small batches of only 235 cases per distillation contain glacial water from Grabok Spring, which runs through a 4,000 year old lava field. Researchers have tested these waters and found there to be zero impurities.

“When I first tasted Reyka, I was pleasantly surprised,” I paused to reflect fondly. “I couldn’t quite place the unique flavoring.”

“Ah, yes,” Frida smiled. “That is the effect of the lava rock, and what makes Reyka truly unique.”

“All I can say is that this flavorful spirit is by far the most unique vodka being produced today,” I gave a nod of approval. “I would also add that since Reyka is so clean, it is the perfect base for any cocktail.”

“On that note of approval,” Frida paused to create a sense of anticipation. “Shall we make a move to the Blue Lagoon?”

“Reykjavik’s most popular thermal baths, but that my friends, is a different story …”

Norwegian Vodka

The clock tower of Oslo’s Grand Hotel is an imposing structure. Many will recognize the classical style building, with the white granite facade, as the site of the annual Nobel Peace Prize Banquet.  Apart from the laureate, the annual dinner is attended by the King and Queen of Norway, and a host of international dignitaries.

Today I am joined by friend, and fellow sommelier, Kjerstin Haugen. From our lovely setting of the Grand’s, Julius Fritzner Restaurant, named for the gentleman who founded the hotel back in 1874,  we will be sampling some of the more interesting vodkas that Norway has to offer.

Kjerstin also ensured that our table was set with some delectable Norwegian hors d’oeuvres appropriate for a vodka tasting. To my delight our appetizers included Dill cream cheese, goat cheese, smoked trout, smoked salmon, baguettes, and a particular favorite of mine, stuffed mushroom caps.

“I remembered how much you like the mushroom caps stuffed with crab meat,” Kjerstin’s face filled with a smile.

“I am looking forward to our tasting,” I nodded in approval. “I know most of our readers are not overly familiar with vodkas from Norway.”

“I agree,” Kjerstin’s eyes crinkled softly. “I do think we should say something about the different styles of vodka.”

The debate of what is vodka? Who first distilled vodka? What ingredients should be used in the distillation of vodka is endless. We can’t even agree on how vodka should taste or be drunk. Kjerstin and I do not subscribe to the notion that vodka should be a neutral spirit. If that were the case, it would not be an interesting spirit or an enjoyable drink. We prefer vodkas with flavor, vodkas with character, and vodkas that are unique.

Our first selection was an interesting vodka from Heavy Water. Considered a luxury vodka, Heavy Water is distilled from the finest winter wheat. To begin with, “Heavy Water” is the scientific term for deuterium oxide, or D2O, which is a molecule that occurs naturally in water. Heavy water is found in less than one out of every 6000 water molecules. A bottle of Heavy Water Vodka comes complete with a rod that infuses oxygen into every pour. The attempt of the built-in aeration rod is similar to decanting or swirling a fine wine.

“So does it achieve this end?” Kjerstin queried.

For me,” I paused lightly. “It is more of a conversation starter.”

Kjerstin chuckled softly. The oxygen rod is also a unique way to display the Heavy Water Vodka logo.”

“On a more positive note, the aerated aromatics and flavors bring out Heavy Water’s distinct vodka smell and taste,” I replied with amusement.

“I would also add that due to Heavy Water’s clean crisp finish, this vodka would show best when served chilled,” Kjerstin paused to collect her thoughts. “You could also add a  citrus slice to round things out.”

Overall, Heavy Water is a robust, balanced, and refined vodka. If you are looking for something different and unique, you just may find it in Heavy Water.

Our next selection’s recipe dates back to the 1500’s and the court of King Christian 1V. Christiania Vodka is potato based and made from Norway’s organic Trondelag potatoes,  and pure arctic spring water. This premium vodka is distilled six times in a column still, filtered with charcoal, then aerated at the distillery. The goal of the aeration is the last step in eliminating all of the impurities. The result is a spectacularly clean spirit that loses that greasy texture typical of potato-based vodkas.

“I was pleasantly surprised by Christiana’s clean, yet complex bouquet of aromas,” Kjerstin savored the spirit. “It is silky and smooth as it reaches the tongue and there it releases a warm citrus, and fresh green undertone.”

“I particularly like the finish of Christiana,” I paused to collect my thoughts. “There are notes of burnt orange and coriander that lasts for awhile, but not long enough to be detrimental to the experience.”

“I would also serve this vodka well-chilled,” Kjerstin’s eyes crinkled softly. “Christiana would also be a very good vodka to just sip.”

I chuckled softly. “I am beginning to believe that in Norway, the only way to drink vodka is chilled.”

“Not the only way,” Kjersten’s tone was one of amusement. “However, I do believe that we have an penchant for chilling.”

“Skal,” I toasted her. “What is our next selection?”

Our last selection was from Arcus. Vikingfjord is another vodka distilled from potatoes. Arcus utilizes the five-column process, using only glacial water from Jostedalsbreen glacier in South-Western Norway. The mild nose on Vikingfjord, is much less powerful than you’d expect from a potato spirit. Typically potato vodkas are much more formidable in aroma. Vikingfjord is much sweeter in body than most vodkas. There is also a smooth buttery texture distinctive of this style of vodka. The pleasantly mild burn,  with just a touch of bitterness in the back of the throat, is actually quite surprising yet  refreshing. However the finish is lightly medicinal and there is also some lingering bitterness. All in all, Vikingsfjord is a fairly simple spirit.

“I would use Vikingsfjord primarily for martinis. Vermouth tempers the sweetness some and makes for a richer and fuller flavor,” Kjersten gave me a more than suggestive wink.  “On those days when you feel like dashing about in your tuxedo, put on the appropriate spy music, and channel your inner James Bond.”

“But that my friends is another story …”

Spirits from Finland and Homer Simpson?

Throughout my travels, I have stayed in some luxurious as well as unique hotels. By far one of my most interesting haunts is Helsinki’s Glo Hotel Art. Set in a 1900s Art Nouveau castle, and in the center of the city’s Design District, the interior of this colossal structure is no less imposing. The hotel’s modern art collection is a popular must see with both Finns and tourists alike.The hotel’s lobby has long been a popular meeting place for “Helsinkilainen,” Helsinki natives, to  relax with friends and enjoy a drink in the Glo Lounge Bar.

Today I am joined by friend and fellow sommelier, Ella Korhonen, in the castle’s cellar restaurant, Glo Art Kitchen. The hundred-year old establishment offers some of the finest Nordic cuisine in Helsinki.

“Well Gregory,” Ella paused to survey the appetizers that graced our table.” I hope you are ready to eat and drink like a Finn.”

Our table had been set with some deletable edibles. Our assortment of appetizers  included fried vendace, a local fish eaten whole. Vendace is considered a delicacy by the Finns. Kaalikaaryleet, cabbage rolls, palvikinkku, smoked ham, viilii, a yogut-like fermented milk product,  legipajuusto, cheese served with cloudberry jam, ruisleipa, a dark and fiber-rich rye bread which is a staple part of the Finnish diet, and of course, my particular favorite, mushrooms. Finns love mushrooms and various species grow in abundance in Finnish forests.

“Gregory,” Ella called for my attention. “I was curious, you often visit Helsinki, what was it that initially brought you to Finland?”

“Two things, actually,” I paused in fond reflection. “The first was curiosity.”

“How so?” Ella queried.

“During Soviet times, American companies were not allowed to film in the USSR, and Finland often doubled as the backdrop.”

“The second,” Ella pressed.

“The Finnish rock music scene,” My face crinkled into a smile. “Mainly the Glam-Rock group, Hanoi Rocks.”

“Kippis,” Ella toasted. “Hanoi Rocks is also a perennial favorite of mine.”

Our first selection was a most interesting liqueur called Lakkalikoori. The two major Finnish  distillers, Chymos and Lapponia are part of the Swedish-based V & S Group. What exactly is Lakkalikoori? “Lakka” means cloudberry in Finnish. These vitamin rich berries can only be found growing wildly in the moors and marshlands of the northern Scandanavia. Lakkalikoori, or “Lakka,” is produced by soaking the berries in alcohol from two to six months until sweetened. The final alcohol content of our richly golden spirit is 17%. The orange raspberry-like berries produce a spirit that is delicate and bitter-sweet in flavor. On an even more interesting note, though Lakka is typically served neat, it has become fashionable to add it to coffee.

“It is more my custom to enjoy Lakka with my coffee,” Ella flashed me a coquettish smile.

“Jump start the morning,” I said with a wink. “A caffeine cocktail on steroids.”

Our next selection was another popular Finnish spirit known as Salmiakkikoskenkorva, or Salmari, as it is affectionately known, is a pre-mixed type of vodka cocktail. With it’s introduction in the 1990s to Finland’s drinking culture, Salmari caused a minor revolution. Before the 1990s, Finland had a very thin and stratified cocktail culture. A single episode of “The Simpsons,” changed all that. While at Moe’s Tavern, Homer Simpson created a cocktail he christened, the “Flaming Moe.” The drink consisted of cough medicine amongst other ingredients. Finnish drinking establishments began serving a similar concoction of ammonium chloride (salmiakki in Finnish) and based candy. It became a trendy drink that was favored by the Finnish youth of the day and became known as “Teenager’s vodka.”

Today, Salmari is the number one cocktail with Helsinki’s local population and tourists alike. Canonically, the drink consists of Koskenkorva Viina Vodka, ground Turkish pepper, and salty licorice.

“Knowing your love for licorice,” Ella’s eyes crinkled softly. “I thought you’d find this Salmari produced by Koskenkorva, interesting to your palate, and at 40% alcohol, strong enough.”

“I like the black licorice notes,” I paused to to lick my lips. “The cough medicine flavor seems to increase salivation.”

“The same mixture used in Salmiakki Koskenkorva is also used in local cough medicines,” Ella’s expression took on a much graver look. “There is an urban myth that a teenager once suffered a heart attack from Salmari abuse.”

“Not surprising,” my lips pursed into a smile. “The medicinal qualities can be over bearing.”

Our last spirit is simply called Viina. In Finnish, this translates as “hard liquor”, or “booze.” It is a clear alcohol distilled from barley. The original recipe called for a 200-step continuous distillation producing a near-unflavored  spirit of 38% alcohol.

Since our Koskenkorva Viina is intended for foreign markets, there is the standard 40% alcohol. Of course, Ella selected the 60% alcohol Viina. Kossu, as it is affectionately known, is at it’s best when served chilled. Koskenkorva also produces a vanilla flavored spirit distilled from rye. It is known as Koskenkorva Viina Ruis.

“I know the distillers are attempting to arrive at an almost neutral spirit,” I paused to savor my drink. “I do pick up just the slightest hint of flavor.”

“So do I,” Ella broke out into laughter.”Strong and even stronger!”

“Kippis,” I joined in her merriment.

“Gregory,” she called for my attention. “I have a gift for you.”

“Surprise me.”

“I know you like our rock group, HIM,” she paused to add to my anticipation. “Tonight, we are going to the concert.”

“But that my friends is another story … “