BEESWAX OLD FASHIONED
The classic cocktail with a beeswax infusion twist is the recipe of the world known bartender Ryan Chetiyawardana (owner of the White Lyan bar in East London). The cocktail is elegant, strong, incredibly layerd and rich. It has tons of sweet and spicy aromatics. The texture is smooth, silky and coating thanks to the infusion. The cocktail has a warm, sweet and winterish vibe.
How to serve it?
•You can treat it as wine, just open the chilled bottle and pour.
•Serve in a chilled glass with an orange or lemon peel twist
•Best when stored in cold. As it's getting warm in the glass, it opens a lot of new flavors. It gets more citric and you get more of the yellow stone fruit vibe.
•Mainly as it it, but you can pour it over rocks and still get the nuances, changes and character.
Honey and citric aroma, stone fruits and sweet spices. Honey-like, citric and chewy as it cools down. The beeswax is slowly building on your palate and the stone fruit character of the cognac is playing with the warmth of bourbon.
Thanks to the beeswax infusion, it is incredibly delicate and citric, but warm and spicy at the same time.
How it's made?
•Bourbon is cooked with beeswax at 70°C for 2 hours, sealed in a sous vide bag. That way we won't loose any of those beautiful beeswax aromatics.
•The beeswax melts into the bourbon. Aromas and fats start to mix with the alcohol.
•Freezed to get rid if the big chunks
•Cognac, simple syrup, water, angostura and orange bitters.
•Coating the bottles with beeswar for extra aroma, texture and good look
Ingredients and tools:
Bourbon, beeswax, sous vide cooker, metal filter, cognac, water, simple sirup, 2 bitters.
Aged in oak barrel for 5-8 years and blended, it is based on a family recipe created by Augustus Bulleit, (current owner Tom Bulleit's great-great grandfather). The bourbon is made from a mash that's about two-thirds corn snd one-third rye gives a spicy character and a very gentle, smooth finish. It's a great choice both alone and for cocktails.
Cognac can be made only from Collombard, Folle Blanc and Ugni Blanc grape varieties in 6 subregioms of cognac. Courvoisier is made of grapes from 4 of them.
The double distillation takes place 24 hours a day from November to March. Only the "heart" - the middle and best part of the product is used for aging in handmade oak barrels. It has an appealing stone fruit character, a note almonds, jasmine and toffee.
Is a natural wax produced by honey bees of the genus Apis. It's processed by beekeepers when they extract the honey from honeycombs. It smells incredible.
•FILTERED WATER AND SIMPLE SYRUP
Adding a little bit of water to dilute the strength a bit. Simple syrup balances the spiciness of the cocktail and lifts up those citric and honey-like notes.
•ANGOSTURA AND ORANGE BITTERS
That's our cocktail seasoning. It rounds every element if the mix and adds a dash of spice and orange peel note on the background.
•WAX COATED BOTTLES
Coating the bottles with melted beeswax is beautiful and it serves the purpose too. As the cocktail ages in such bottle, it gets rounder with mote depth and complexity.
Occasional fine beeswax sediment in the drink is not a defect. It is done intentionally and those fats from the beeswax make the cocktail silky, heavy and chewy in texture.
SHIPPING ONLY WITHIN EUROPEAN UNION