The Reincarnation of the stuff in Chinese Restaurant back bars that no one would drink. Much better 2nd time around, they must have learned something !
Note: Like all the liqueurs I review, this was tasted at room temperature for maximum taste and detection of any faults if any in a product. If you chill benzene cold enough you could drink that too (NOT RECOMMENDED !), which is why I try them at room temperature – and probably why Jaegermeister is chilled down so much.
This is liqueur is made from an infusion of freshly picked Indochinese baby ginger that is combined with cognac and macerated with a blend Tahitian vanilla,orange blossom honey,Tunisian Ginseng and cane sugar. More concentrated in flavor than the above, with a strong fruity taste. Used extensively as an aperitif or just a nice drink to have after (or before- depending) a hard day when mixed with wine or Champagne (see below).
First Impression: Waves of heavy, spicy, ginger notes with hints of vanilla, honey and the earthiness of ginseng in the background. Aromatic, bracing, and sweet all at the same time.
Appearance: Slightly yellow gold. Thick-bodied but pristine in appearance. On swirling, leaves a oily even coat on the glass with long legs developing.
Taste: Thick sweet taste at first with ginger heat at the edges of your tongue and back of throat. Taste and mouthfeel like ginger candy, only much better and more controlled,spiciness but without the cloying stickiness,overdone fruit and colors of many lesser liqueurs on the market. Candied ginger with honey and vanilla roundness with a touch of earthiness, slight ginger warmth and heat at the end and a lingering finish of oriental fruit and spices.
Drinks: Still very much in development. Everything we tried (read most of the recipes on the website) was marvelous. Great on ice cream, pastries, or a friend (careful with that ginger though).This is a new liqueur so there aren’t a lot of drinks out there – which actually is a plus- you can create your own. Think of it as a mellowed cognac with a mild spice bite or as a hybrid vermouth -white, but sweet.
Bottle: Tall cylindrical frosted glass with concave scalloping and black banding make it look a bit like an Art Deco interpretation of bamboo or a piece of Korean ceramic from the Han Dynasty with a simple but elegant label with raised lettering placed on a centered medallion on the glass. Heavy construction gives it a nice heft -even the finial cap over the standard screw cap closure is made of metal and heavy as a lug nut. Tasteful, elegant packaging makes it look good in any bar – Contemporary, Tiki, or antique, it still looks good.
Correction- This company has nothing to do with St Germain . The last name may be the same but the approach and productions methods don’t come close to the St Germain standards.We are sorry for any earlier confusion due top sloppy research on our part.
Also good in cooking-sauces, glazes, or on ice cream. Try it in your mineral water for the for a adult alternative to soda (in Sweden this would be called Safft using lingonberry syrup).