Search results for: 'sugar'

94 Points! Caramel and toffee aromas lead the nose, while the soft palate opens with a luscious brown-sugar flavor that's cut with brisk espresso and cocoa tones. It tapers off to a dry leather exhale accented with clove and black pepper. It's ideal as a sipping rum. - Wine Enthusiast

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Created by steeping wild elderflowers in sugar beet alcohol, then adding natural sugars, the end result is a beautifully balanced, floral, and aromoatic liqueur. Since 1834, the Combier distillery located France’s Loire Valley, has practiced a unique craftsmanship. Learn More

Discover the captivating essence of Joseph Cartron Violet Liqueur, skillfully crafted in the heart of Nuits-Saint-Georges, Burgundy, France. This exceptional liqueur pays homage to the delicate beauty of violet flowers, creating a sensory experience like no other.

The journey begins with the meticulous extraction of essential oils from hand-picked violet petals. These precious oils are then carefully evaporated to create an aromatic paste, capturing the true essence of the flowers. Diluted in alcohol and subjected to low-pressure distillation in a small alembic copper pot still, a magnificent mixture known as "violet absolute" is born.

To achieve the perfect balance of flavors, the violet absolute is blended with neutral sugar beet distillate. This exquisite combination is then enhanced with the gradual incorporation of crystalized sugar derived from sugar beets. The result is a harmonious composition, with 100 grams of sugar per liter, showcasing the remarkable depth and sweetness of the violet liqueur.

Indulge your senses in the beautifully aromatic world of Joseph Cartron Violet Liqueur. Its enchanting fragrance evokes the essence of violets without overpowering the senses, striking a delicate balance that is both alluring and captivating. This exquisite liqueur serves as an ideal supporting player in a wide range of classic and contemporary applications.

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From the Distillery:

We use only three ingredients to craft Copalli Premium White Rum: Fresh pressed juice from locally grown, organic sugar cane, plus yeast and rainwater. Our Copal Tree Distillery is designed to be zero waste, and we proudly craft a rum free of added flavors, colors, or additives. The sugar cane juice is distilled in our column and pot stills and blended to create a unique premium white rum that is delicious served neat, on the rocks, or in cocktails.

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Golden Rule Spirits is here to correct this misconception and restore the daiquiri to its well-deserved appreciation. Our Classic Daiquiri features the time-honored trio of rum, lime juice, and sugar. These three simple ingredients, when blended in perfect proportions, create a tart, boozy, and unbelievably refreshing cocktail. Although it seems straightforward, crafting a cocktail with only three ingredients calls for precision as there is nothing to mask imperfections.
 

Understanding this, we knew our recipe had to be true to form and time tested. The backbone of a daiquiri is the rum, and we refused to settle for a neutral, flavorless spirit. Instead, we turned to our southern neighbors, who are better known for their agave spirits, to discover one of the finest rums available, Paranbubes Oaxacan Rum. Made from pure cane sugar, with the earthy funkiness typical of agricole-style rums, Paranubes sets the perfect tone for our daiquiri. We then balanced this exceptional spirit with just the right amounts of tart lime juice and cane sugar. We are thrilled with the balance and complexity we’ve achieved – not too sweet, not too tart, with the perfect amount of cane rum to keep you coming back for more.
 

Enjoy the Golden Rule Daiquiri chilled in a classic coupe or cold and shaken from the can!
 

Ingredients: Paranubes Rum, Lime Juice, Sugar

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ETA: EARLY WINTER 2026

100 Points! The 2023 Suduiraut is a model of modern Sauternes. Orange peel, burnt sugar, crème-brûlée, tangerine peel, and wild flowers inform a Sauternes of total finesse and silkiness. Yields were a measly 12 hectoliters per hectare. The 150 grams of residual sugar are not especially evident. Everything about the 2023 is perfectly judged. It can be enjoyed with minimal cellaring or cellared for decades. The 2023 is a timeless wine that is among the most notable successes of the year. - Antonio Galloni, Vinous

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Luscious cacao, essences of coffee and vanilla, velvety on the palate with notes of cacao, and caramelized sugar.

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Built on the bedrock of the iconic French liqueur Crème de Cassis de Bourgogne, Joseph Cartron has been producing benchmark fruit liqueurs in Burgundy since 1882. Over time, the Cartron range has expanded to over 40 expressions as well as the world’s first Burgundian vermouths.

Local Burgundian fruits are used whenever possible, sourced from farmers with whom the Cartron family has built relationships over generations. When producing expressions from fruits or botanicals not endemic to the region, Cartron seeks out the very best varieties from all over the world. Depending on the expression, ingredients are either cold-macerated in stainless steel or hot-macerated in Cartron’s humble alembic copper pot still. All liqueurs are produced with a base of neutral alcohol derived from sugar beets and naturally sweetened with crystalized sugar; the blanc and rouge vermouths are made with Burgundian Chardonnay and Pinot Noir, respectively. Maceration time and technical nuance, sugar content, and final ABV all vary, tailored to best feature the individual agricultural delights Cartron has sought to celebrate since its inception.

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ETA: EARLY WINTER 2026

100 Points! The 2023 Suduiraut is a model of modern Sauternes. Orange peel, burnt sugar, crème-brûlée, tangerine peel, and wild flowers inform a Sauternes of total finesse and silkiness. Yields were a measly 12 hectoliters per hectare. The 150 grams of residual sugar are not especially evident. Everything about the 2023 is perfectly judged. It can be enjoyed with minimal cellaring or cellared for decades. The 2023 is a timeless wine that is among the most notable successes of the year. - Antonio Galloni, Vinous

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Bounty Dark is composed of molasses distilled primarily on column still and a small percentage of pot-distilled molasses. The blend is aged 2–5 years in ex-bourbon casks and the added age and hint of robust, pot-distilled rum results in an expression with compelling depth. Baking spice and vanilla have stepped into the spotlight replacing the freshness of plantain found in Bounty White and Gold; caramelized banana and toasted sugar inhabit the mid-palate leading into a focused finish with very little residual sugar. Leaner and more expressive than many of its dark rum competitors, Bounty Dark is highly versatile in cocktail applications. Learn More

Pretty much our 'house' Vouvray from 45+ year-old vines crafted in a tendre style, with about 2% residual sugar. Not 'sweet', not 'dry', just right...

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Nose: Caramel apple pop, buttered bran muffin, honey stick

Palate: Zesty lemon bar, chai spice, sugar cookie shortbread

Finish: Lingering warmth with a balance of sweet and spice

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91 Points! The 2019 La Cuvee sparkling wine was produced with a blend of 55% Xarel.lo, 35% Macabeo and 10% Parellada from 12 growers that work a total of 461 hectares of biodynamic vineyards certified by Demeter. Fifteen percent of the wine spent one year in 300-liter oak barrels and then refermented and aged with the lees in bottle for 40 months and is sold with five grams of residual sugar. 2019 reminded them of 2013 and 2009, possibly the last classical vintage in the zone in recent times. It has a more developed nose from the longer élevage and is ripe and with more autolysis of the lees and with a little more noticeable sugar in the finish. - Luis Gutierrez, robertparker.com

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99 Points!  The 2016 Chateau D’Yquem is pure magic and dessert wines don’t get much better. Offering a pale gold color as well as a blockbuster bouquet of honeyed tangerines, tart apricots, liquid rocks, white flowers, and honeysuckle, it hits the palate with full-bodied richness, an opulent texture, vibrant acidity, and again, an incredible sense of minerality, despite having no shortage of sweetness or richness. The 2016 is a classic blend of 75% Sémillon and 25% Sauvignon that hit 14.2% alcohol with 135 grams of residual sugar. It’s already complex and approachable yet will keep for 3-4 decades. - Jeb Dunnuck

99 Points! A very classic Yquem. Breathtakingly wide spectrum of floral honey, exotic fruit (passion fruit, mango and pineapple), caramel and marzipan aromas. But none of this is a jot too much. In fact, the wine is extremely precise and finely nuanced. Wonderful freshness and textural complexity, in spite of the considerable concentration and extravagance. Very suave and sensual finish that goes on and on. - James Suckling

98 Points! Containing 135 grams per liter of residual sugar, the pale lemon-gold colored 2016 d'Yquem leaps from the glass with honeyed apricots, pineapple, green mango, crushed rocks, candied ginger, coriander seed and citrus peel with hints of orange blossom. The palate is very tightly wound, vibrant and refreshing with layer upon layer of minerals and spices, finishing with epic poise and persistence. - Lisa Perrotti-Brown, Robert Parker's Wine Advocate

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Nose: Banana bread, butterscotch, red apple, cinnamon, graham cracker

Palate: Raisin, vanilla extract, burnt sugar, toasted hazelnut, coffee, roasted peanuts, candied cinnamon, crème brûlée

Finish: Smooth warmth with gentle spice and lingering oak tone

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Nose: Molasses, roasted peanuts, caramel; warm, inviting

Palate: Dense baked apricot, vanilla, burnt sugar; mid‑palate brings cherry, rye spice, hibiscus, white pepper

Finish: Long, balanced interplay of chewy oak, caramel, lingering spice 

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Coolest. Vermouth. Ever. The base wine here is 100% Garnacha from vineyards over 80 years old. 

Their grandfather’s recipe mentioned that Garnacha is the grape variety that concentrates more sugars in the ripening period. Its late harvest makes this concentration of sugars ideal for the elaboration of this vermouth. Once the base wine is made, it is macerated with more than 40 different botanicals in French and American oak barrels for several years, which gives it a complexity that makes the difference.

Very complex fruit aroma, notes of underbrush, honey, cinnamon, thyme and rosemary with a finish marked by dry nuts. The perfect balance between the bitterness of the absinthe and the sweetness of the overripe fruit. Elegant and fresh in the mouth, a harmonious finish thanks to the balance between the light bitterness and the sweetness of the overripe fruit.

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