mail from Salzburg On Wednesday morning it rang at the door and I was forced out of my beautiful half-sleep and wake up to open. A young man was holding a large white package with "Mozart distillery" in the hand. Hm .. Ui.
Signed, received, full of anticipation brought into the room and open ...
This is a gift to the new product of the distillery, Mozart, Mozart
Dry . About this spirit, distilled from Schokoladenmazerat with 40%, was already on the Web site of multiple reports (
B @ rgeist ,
The food ,
Bartender Laboratory) and the expectations are probably a result of this preliminary applause quite high. So I will also do my part.
In the resulting set of a spout located with extended neck piece for the big bottle, a "special" Mozart Dry glass from Riedel, a pretty recipe booklet with recipes from Klaus St. Rainer and Dominik Falger which, among other things not on the website can be found as well as a round Phiölchen Mozart Dry ...
The slogan on the packaging "Enjoy quality, not quantity" is Mozart at the distillery apparently wrote quite large, because with volume 5 cl I will technically my drinks unfortunately have to halve ... First, however, enjoy only 0.5 oz pure (Very important: Enjoy quality, not quantity ...;-D)
The nose is stunning kakaoig, no alcohol. Similarly, freshly ground cocoa without any sweetness. In the mouth it is not yet a weak alcoholic heard firing and after short-vanilla Zimtaromen sets itself on the palate dry Kakaoton same as in the nose. Echoes of bitter chocolatey, medium length. The cocoa flavor was in the nose but still very much more present than on the palate.
Well that is the (mini) drinks. The distillery propagated
Mozart Mozart Dry as the base spirit and the suitability for that I want to be a little put to the test. The first drink therefore includes a further basic spirit of the same amount. Let's see how the chocolate distillate beats ...
"Mozart Blues" - Klaus Rainer St.
20 ml Dry Mozart
20 ml Noilly Prat
20 ml Blue Gin ( I was Tanqueray)
Peychaud's Bitters 2 dashes
1 dash maraschino Luxardo
Stir - strain - serve with a lemon zest
The strong cocoa aroma Dry white of Mozart here to set the stage and gives the drink a wonderful smell image in accordance with the oils of lemon peel. There is great similarity to the taste very
Twentieth Century Cocktail , Mozart Blues is however far more complex, dry and fine. Problem: Even the Twentieth Century Cocktail, I did not particularly and this drink, though, to my mind, better, can not buy my favor so right. The round in this drink goes to the gin, which is gaining ground as the backbone clearly tie-breaker. Mozart Dry is more "modifier" as "spirit base". But he is playing first fiddle in the fragrance.
Actually, I had as a second Drink the Tabula Rasa, a Mozart Dry Negroni
being considered, but I wanted to have a drink now but in which the chocolate flavor of the other ingredients have supported and will not be suppressed. My choice, therefore:
"Miniature Chocolate Julep # 2" - Klaus Rainer St.
25 ml Dry Mozart (* sniff *)
5 ml sugar syrup (2-1)
10 sheets mint (I took Mojito mint)
Prepare as Mint Julep
For once not in the silver cup, because I wanted to dedicate the included Mozart Dry glass ;-).
An incredibly good drink. I had expected some After Eight excessive à la Grasshopper. How naive. The mint chocolate enhances the flavor in some way and the drink is just a pure blast of chocolate. The sharpness of alcoholic Purgenuss is obscure. Mozart Dry up to its claim as the base spirit here and thoroughly respond.
Mozart Dry will surely find appeal in the nightlife. As the base spirit, he is indeed pushed quickly into the Hiuntergrund, are But just in the background a beautiful cocoa. I am looking forward to my next least barfish order. The only question is how the product will be more in price.
Thanks to Salzburg for the Paekche:)
