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Posted: 2026-07-11 10:57
Over the years I’ve built a small global library of distilled spirits and fortified wines, and the World Cup Knockout Round feels like the perfect excuse to dig back into it - researching the producers, revisiting the bottles, and tasting my way through the bracket. Starting with the June 29th matches, I’ll be recommending one or two spirits for each game, whether they’re already on my shelf or simply deserve a place in the lineup. Click here to view the other World Cup Knockout Round matches. Today's matches for July 11th:
Norway vs England
Long Road Distillery Aquavit (Norway via Michigan)I still haven’t acquired a Norwegian aquavit, so I’m turning to a domestic interpretation that helps illustrate the tradition. Aquavit (also spelled akvavit or akevitt) is the national distilled spirit of Norway, often referred to as the country’s “water of life.” It is a Scandinavian spirit distilled primarily from potatoes and flavored with aromatic herbs and spices, most notably caraway and dill. By law, “Norwegian aquavit” must be distilled from at least 95% Norwegian potatoes and aged in oak casks for a minimum of six months, which gives it a golden color and a complex profile involving notes of cumin, citrus, and vanilla. This combination of potato base, caraway‑forward seasoning, and oak aging defines the classic style and separates it from other European herbal spirits.
Long Road Distillery’s Aquavit from Michigan offers an American interpretation of this Scandinavian tradition. Instead of potatoes, the distillery uses red winter wheat, giving the spirit a softer grain sweetness and a rounder mouthfeel than its Norwegian counterparts. Yet the botanical structure remains faithful: caraway leads, supported by citrus peel, coriander, and other Nordic‑inspired aromatics. Without the legal requirement for oak aging, Long Road’s expression leans brighter and more spice‑driven, showing how American distillers can honor aquavit’s heritage while adapting it to local agriculture and production choices.  Cotswolds Signature Single Malt Whisky (England)At the 2024 BevFluence Baltimore Speakeasy, Tracie Franklin presented a Spirited Whisk(e)y’s of the World seminar, and I was gifted one of the open bottles of the Cotswolds Signature Single Malt Whisky. This release holds a notable place in English whisky history as the first whisky ever produced in the Cotswolds. It is crafted from locally grown, traditionally floor‑malted Cotswold barley — a slower, hands‑on method that preserves grain character shaped by the region’s limestone‑rich soils and cool temperate climate. The distillery emphasizes local agriculture and classic techniques, grounding the whisky in a clear sense of place. Production follows a traditional Scottish approach. The mash is distilled in copper pot stills, beginning with a 2,500‑liter wash still and followed by a second run in a 1,600‑liter spirit still. The initial maturation occurs in STR (shaved, toasted, re‑charred) ex‑red wine barriques, a cask style known for adding depth, red‑fruit tones, and gentle spice. The whisky is then blended with spirit matured in first‑fill ex‑Bourbon barrels, which contribute vanilla, honey, and a cleaner oak profile. This dual‑cask strategy balances richness with freshness, giving the whisky both structure and lift. The resulting spirit is notably fruity, with honeyed sweetness, orchard fruit, and a grassy element that reflects the underlying barley. The red‑wine barriques add warmth and subtle tannin, while the Bourbon barrels provide clarity and length. The palate is rounded and expressive, finishing with a mix of malt, fruit, and gentle oak.
Argentina vs Switzerland  Fernet-Branca — Argentina’s National Drink (with Cola)Fernet-Branca, founded in Milan in 1845, became deeply rooted in Argentine culture through immigration rather than marketing. Italian families brought the bitter digestivo with them, and over time it shifted from an after‑dinner medicinal spirit to a staple of social life. Today, the Fernet con Coca is one of Argentina’s most common mixed drinks, found at gatherings alongside fútbol, asado, and mate.
The spirit is made from a grape‑distillate base infused with 27 botanicals sourced from four continents, including saffron, gentian, aloe ferox, chamomile, myrrh, and mint. These ingredients are macerated and matured in large Slavonian oak casks, where extended resting integrates the herbal components and softens the bitterness. Production relies on long extraction times and slow barrel aging, creating a profile defined by strong herbal intensity, cooling mint, and deep earthy notes.
Fernet-Branca shows mint, dark chocolate, saffron, eucalyptus, and bitter herbs on the nose. The palate is firmly bitter with herbal depth, mint, spice, and subtle sweetness carried by a dense texture. The finish is long and mint‑driven. When mixed with cola, the bitterness sharpens the sweetness, the mint lifts the caramel notes, and carbonation adds balance. Fernet con Coca has become a shared custom across Argentina, turning a historic Italian amaro into a national everyday drink. Is 30%-70% your preferred ratio or are you a Coronado fan?
Midnight Moon Cherry Shine (Switzerland - Kirsch Alternative)Kirsch (also known as Kirschwasser or cherry brandy) is widely considered the most typical and popular distilled spirit in Switzerland. It is a clear, potent eau-de-vie made from distilling fermented cherries, with the region around Zug and Lake Lucerne being particularly renowned for its high-quality production. Unfortunately, there isn’t any Swiss Kirsch available in my area, so for today’s match I’m turning to an American cherry spirit that helps illustrate the category’s fruit‑driven character: Midnight Moon Cherry Shine from North Carolina’s Piedmont Distillers. The brand is tied to Junior Johnson, the legendary moonshiner‑turned‑NASCAR driver who later partnered with founder Joe Michalek. Piedmont distills in copper pot stills, using a corn mash cut to 100 proof with filtered water as the base for Midnight Moon Cherry Shine. The only flavoring comes from real cherries added directly to the jar, which infuse the spirit without turning it syrupy. The result is a strong but not overly hot spirit: a little heat on the nose, softened by tart cherries on the palate. The profile lands pleasantly sweet‑and‑sour, with the fruit easing the proof and adding a clean, natural cherry character. While it’s far from the clear, bone‑dry intensity of Swiss Kirsch, Midnight Moon offers a useful contrast -- showing how American moonshine traditions interpret cherry spirits through corn, higher proof, and an Appalachian legacy.
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Posted: 2026-07-10 08:30
Over the years I’ve built a small global library of distilled spirits and fortified wines, and the World Cup Knockout Round feels like the perfect excuse to dig back into it - researching the producers, revisiting the bottles, and tasting my way through the bracket. Starting with the June 29th matches, I’ll be recommending one or two spirits for each game, whether they’re already on my shelf or simply deserve a place in the lineup. Click here to view the other World Cup Knockout Round matches. Today's match for July 10th:
Spain vs Belgium  Licor 43 (Spain)For Spain's next match and out of original options within the homebar, I broke precident and visited my local ABC store to purchase the classic, Licor 43. Spain’s golden liqueur—Cuarenta y Tres—is deeply tied to Cartagena, the Mediterranean port city whose layers of Roman, Carthaginian, and Moorish history shape its identity. Although the modern brand dates to 1946, its inspiration reaches back to a spiced Roman elixir known as Liquor Mirabilis, giving the liqueur a cultural lineage that feels distinctly Spanish.
 At the heart of Licor 43 is its blend of 43 botanicals: bright citrus peels, vanilla, warm spices, and Mediterranean herbs that create its signature aromatic profile. Vanilla leads the nose, but orange blossom, cinnamon, and herbal notes add depth. The palate is silky and sweet, finishing with a gentle citrus‑vanilla lift that makes the liqueur both approachable and surprisingly adaptable.
Licor 43’s modern production began in 1946, when Diego Zamora, along with his siblings Ángel and Josefa, established a small family operation in Cartagena to commercialize a refined version of the historic local recipe. The business expanded steadily through the mid‑20th century, moving from regional distribution to national and eventually international markets. The Zamora family continued to oversee development, branding, and production as the company grew, and Licor 43 remains part of the broader Zamora Company, still guided by later generations. One cocktail recipe the company suggests is the straightforward Licor 43 with Lemon (2 parts spirit to 1 part citrus) over ice. I recommend perhaps 1.5 parts citrus.
🍒 The Rodenbach Red Lace (Belgium)I still can't get my hands on a Jenever, so I turned to an old favorite, Rodenbach Sour Ale. Rodenbach’s story begins in 1821, when Pedro Rodenbach and his family founded the brewery in Roeselare, thus establishing what would become one of Belgium’s most influential producers of mixed‑fermentation ales. Over the 19th century, the Rodenbachs refined a unique approach to brewing that relied on long maturation in massive oak foeders, allowing lactic acidity, red‑fruit character, and gentle oxidative notes to develop naturally. By the early 20th century, Rodenbach had become synonymous with Flemish red ale, preserving a regional style that might otherwise have disappeared. Today the brewery continues to operate with its historic foeder hall, maintaining techniques that link modern production directly to its 19th‑century origins. Rodenbach Classic is the brewery’s benchmark expression -- a blend of young beer and beer aged up to two years in oak. This combination creates the signature balance of bright cherry‑red acidity, soft tannin, mild funk, and subtle wood. Classic is intentionally approachable: tart but not aggressive, fruity without sweetness, and structured enough to showcase the foeder influence. It remains one of Belgium’s most recognizable sour ales and a reference point for brewers worldwide exploring mixed fermentation. Now, to keep within the spirits framework, we will be sipping the Rodenbach Red Lace cocktail. The concept behind the Red Lace is for the Rodenbach to bring red‑fruit acidity, lactic tang, and subtle oak. A dry base spirit adds structure without overshadowing the ale, citrus provides lift, and a small bitter accent ties the fruit and grain together. For the gin, once again we are continuing our celebration of 250 Independence Days with the Virginia 250th Anniversary Gin from the Virginia: Birthplace of American Spirits Collection. This botanic gin was crafted by Peter Ahlf and Kimberly Nuckols of Mt. Defiance Cidery & Distillery with blending support from Barry Haneberg of Virago Spirits and Peter Morgner of Vitae Spirits. It draws on a London Dry structure featuring Italian juniper, angelica, coriander, orris root, and lemon peel layered with Virginia botanicals such as pawpaw, rose, sassafras, and sumac to evoke the aromatic character of the state’s mountain landscapes. The Rodenbach Red Lace Formula - 1.25 oz dry gin or light rum
- 0.5 oz fresh lemon juice
- 0.25 oz simple syrup (optional; depends on the batch of Rodenbach)
- 1 dash aromatic bitters
- Top with Rodenbach Flemish Sour Ale
- Optional: thin orange peel or cherry
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Posted: 2026-07-09 08:30
Over the years I’ve built a small global library of distilled spirits and fortified wines, and the World Cup Knockout Round feels like the perfect excuse to dig back into it - researching the producers, revisiting the bottles, and tasting my way through the bracket. Starting with the June 29th matches, I’ll be recommending one or two spirits for each game, whether they’re already on my shelf or simply deserve a place in the lineup. Click here to view the other World Cup Knockout Round matches. Today's match for July 9th:
France vs Morocco
 Absente Absinthe (France)When discussing French spirits, absinthe can’t be left out. Absente Absinthe is produced in Provence using a recipe inspired by historic French absinthes but adapted to modern regulations. The base spirit is infused with wormwood, anise, and Mediterranean botanicals, reflecting the region’s long tradition of herbal liqueurs. Absente was among the first absinthe‑style spirits to return to the U.S. after the ban was lifted, offering a legal expression built on traditional ingredients without exceeding thujone limits. Production centers on maceration and distillation of wormwood, anise, and fennel, followed by blending for consistency. Wormwood provides the bitter backbone, while anise and fennel supply the familiar licorice note. Mint, lemon balm, and star anise round out the profile. Absente is bottled at high proof to maintain structure when diluted with water or used in cocktails. Absente is made by Distilleries et Domaines de Provence, a producer founded in 1898 in Forcalquier, a region known for herbal spirits such as pastis, génépi, and traditional plant‑based liqueurs. The distillery specializes in botanical maceration and distillation, drawing on local ingredients and long‑established methods. Their portfolio focuses on Provençal herbal traditions, and Absente represents their modern, regulated interpretation of classic French absinthe. Absente Absinthe shows herbal intensity, anise, light mint, and gentle wormwood bitterness. When louched with cold water, the spirit turns cloudy and releases softer floral and citrus notes. Absente works well in traditional preparations or in classic cocktails like the Sazerac and Corpse Reviver No. 2, where its herbal character adds depth without overwhelming other ingredients. For a cocktail to sip during the match, we chose Any Last Words?, a suggestion listed by Distilleries et Domaines de Provence. The drink pairs Absente with gin and maraschino liqueur; for the latter, I used a homemade sour‑cherry moonshine‑style liqueur, with cherries that have been steeping for two years. For the gin, and to continue our celebration of 250 Independence Days, it’s appropriate to use the Virginia 250th Anniversary Gin from the Virginia: Birthplace of American Spirits Collection, which aligns neatly with that theme and complements Absente’s herbal profile. This botanic gin was crafted by Peter Ahlf and Kimberly Nuckols of Mt. Defiance Cidery & Distillery with blending support from Barry Haneberg of Virago Spirits and Peter Morgner of Vitae Spirits. It draws on a London Dry structure featuring Italian juniper, angelica, coriander, orris root, and lemon peel layered with Virginia botanicals such as pawpaw, rose, sassafras, and sumac to evoke the aromatic character of the state’s mountain landscapes. Finally, let's raise a toast to Admiral François Joseph Paul de Grasse, the French navy commander who defeated the British fleet under Rear-Admiral Sir Thomas Graves in the Battle of the Chesapeake on September 5, 1781. This victory blocked British reinforcements and escape routes by sea, allowing the joint Franco-American land forces led by General George Washington and the Comte de Rochambeau to trap Lieutenant General Charles Cornwallis at Yorktown, leading to his surrender on October 19, 1781.
Any Last Words? Ingredients - 1 oz gin
- 1 oz maraschino liqueur
- 1 oz lemon juice
- 1 oz Absente absinthe
- maraschino cherries
Instructions - Shake all ingredients together in a shaker filled with ice.
- Strain into a glass and garnish with a maraschino cherry on a skewer.
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Posted: 2026-07-07 08:30
Over the years I’ve built a small global library of distilled spirits and fortified wines, and the World Cup Knockout Round feels like the perfect excuse to dig back into it - researching the producers, revisiting the bottles, and tasting my way through the bracket. Starting with the June 29th matches, I’ll be recommending one or two spirits for each game, whether they’re already on my shelf or simply deserve a place in the lineup. Click here to view the other World Cup Knockout Round matches. Today's matches for July 7th:
Argentina vs Egypt | Switzerland vs Columbia Unfortunately I have reached the depth of my bar inventory and do not have a spirit from either of these countries. For Argentina's previous game I made their national drink, Fernet con Coca, using Fernet-Branca and Mexican Coke. For Columbia, I sipped the Chacho Jalapeño Aguardiente, and American made aguardiente inspired by the founder's love for that country. I decided to turn to Co-Pilot to generate a cocktail recipe using these same spirits along with an absinthe to include a Switzerland theme. I'm using Absente Absinthe that I will feature more clearly during France's next match. The result was The Green Llama - a bold, herbal, spicy amaro‑driven cocktail featuring Fernet‑Branca, Chacho Jalapeño Aguardiente, Scrappy’s Orange Bitters, and a precise dash of Absente Absinthe. I’ve reached the end of my bar inventory and don’t have a spirit from the countries playing today. For Argentina’s previous match, I made their national drink -- Fernet con Coca -- using Fernet-Branca and Mexican Coke. For Colombia, I poured Chacho Jalapeño Aguardiente, an American‑made aguardiente inspired by the founder’s time in the country. To bridge today’s matchup, I turned to Copilot to generate a cocktail using those same spirits, then added absinthe for a Switzerland touch. I used Absente Absinthe -- a Provence made spirit which I’ll feature more prominently during France’s next game. The result is The Green Llama, a bold, herbal, spicy amaro‑driven cocktail built from Fernet‑Branca, Chacho Jalapeño Aguardiente, Scrappy’s Orange Bitters, and a precise dash of Absente Absinthe. Recipe - 1 oz Fernet‑Branca
- 1 oz Chacho Jalapeño Aguardiente
- 0.5 oz fresh lime juice
- 0.5 oz simple syrup
- 1 dash Scrappy’s Orange Bitters
- 1 barspoon Absente Absinthe
Instructions - Stir with ice until chilled.
- Strain over a large cube.
- Express an orange peel over the top.
The flavor notes provided suggest herbal intensity, jalapeño brightness, citrus lift, and a clean Absente‑driven anise snap at the finish. There is definitely herbal intensity, the jalapeño brightness is a stretch, and the citrus lift is abating. Nice try but I will most likely have to visit an ABC store for the two teams who advance to the next round.
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Posted: 2026-07-06 09:20
Over the years I’ve built a small global library of distilled spirits and fortified wines, and the World Cup Knockout Round feels like the perfect excuse to dig back into it - researching the producers, revisiting the bottles, and tasting my way through the bracket. Starting with the June 29th matches, I’ll be recommending one or two spirits for each game, whether they’re already on my shelf or simply deserve a place in the lineup. Click here to view the other World Cup Knockout Round matches. Today's matches for July 6th:
Portugal vs Spain  Adega Velha 6 Years Old Reserva BrandyAdega Velha 6 Years Old Reserva Brandy is produced in the far northwestern DOC of Vinho Verde from a mix of indigenous grapes including Vinhão, Azal Tinto, Barraçal, and Espadeiro. The fruit comes from Quinta da Aveleda, where granite and sandy‑loam soils shape the base wine. Located in the hilly Sousa sub‑region, the site benefits from a Mediterranean climate moderated by Atlantic influence. Aveleda itself was founded in 1870 and remains family‑run into its fifth generation, known today as the largest producer and exporter of Vinho Verde. The wine is distilled in an alembic Charentais still, the same style used in Cognac and in other traditional brandy regions. After distillation, the spirit is aged six years in Limousin oak casks. Limousin’s wide‑grained wood contributes more tannin than tight‑grained barrels, giving the brandy additional structure while still allowing slow oxidative development. This combination of local grapes, classic distillation, and Cognac‑style maturation defines Adega Velha’s production approach. Despite the tannic influence of Limousin oak, the brandy shows a soft and balanced profile. The nose carries floral and woody notes with a fresh nutty, honeyed core. The palate remains smooth, and the finish is long with minimal burn.  Sagamore Spirit Amontillado Cask Finish (Spanish Themed)I’ve previously written about the only Spanish brandy on my bar, so for today’s match I’m turning to a Spanish‑themed spirit: Sagamore Spirit’s Amontillado Cask Finish. The whiskey begins with rye sourced from MGP in Indiana, built on a high‑rye mash bill before being blended and finished in MD. After initial aging in new charred American oak, the whiskey is transferred into rare second‑use Amontillado sherry casks. These barrels are increasingly difficult to obtain: Amontillado production is limited, long‑aged casks are tightly held by bodegas, and export of used barrels has declined as sherry houses repurpose them internally.  Amontillado sherry itself sits between Fino and Oloroso styles, beginning under flor before aging oxidatively. This dual process creates a profile of toasted nuts, dried citrus, subtle salinity, and gentle oxidative depth. When used as finishing barrels, Amontillado casks contribute structure rather than overt sweetness, adding layers of nuttiness, dried fruit, and restrained oak. Sagamore Spirit uses these casks to highlight rye’s spice while adding mid‑palate richness and a more rounded finish. The finished whiskey shows this rye spice plus dried citrus, almond, and light oxidative warmth from the cask. The palate is a little hot, but balances grain structure with sherry‑driven richness, and the finish is dry, nutty, and persistent. Finally, Sagamore’s bottle remains one of the most recognizable in American rye -- tall, angular, and faceted -- and inspired by the three-diamond racing emblem of the Alfred G. Vanderbilt family, who once owned the historic horse-racing farm in Baltimore County that the distillery is named after.
USA vs Belgium  Dad’s Hat Pre‑Prohibition Style Pennsylvania Straight Rye Whiskey (USA)For this match, I wanted to re-open a Pennsylvania spirit in order to continue the celebration of our 250th Independence Day as well as the Philadelphia and Monongahela regions. These are all encapsulated in Dad’s Hat Pre‑Prohibition Style Pennsylvania Straight Rye Whiskey. The rye whiskey is built on regional traditions that once made Pennsylvania the center of American rye production. Before bourbon, rye from Pennsylvania’s Monongahela region was widely known for its grain‑forward intensity and long aging in charred oak. The state’s rye industry was so significant that it became a flashpoint in early American history: when the federal government imposed a tax on distilled spirits in 1791, Pennsylvania rye producers were among the most vocal opponents, leading to the Whiskey Rebellion — one of the first major tests of federal authority in the new republic.  Dad’s Hat revives this heritage with a production approach rooted in pre‑Prohibition methods. The whiskey is made from a mash bill centered on Pennsylvania‑grown rye, fermented and distilled in small batches, then matured in charred new oak barrels. The "Pre‑Prohibition Style" designation reflects a focus on traditional grain character, moderate barrel influence, and a profile shaped more by rye spice than by heavy sweetness. Aging takes place in a combination of full‑size barrels and smaller casks, allowing the distillery to balance structure, freshness, and early aromatic development. The whiskey shows classic Pennsylvania rye traits: bright grain, baking spice, and light herbal notes on the nose. The palate is firm and expressive, with rye spice, caramelized grain, pepper, citrus peel, and subtle oak. The finish is clean and persistent, carrying spice and gentle warmth. Belgium
Jenever (also known as genever or genièvre) is the national distilled spirit of Belgium. It is distilled from a base of malt wine (fermented from malted barley, rye, and sometimes corn), giving it a fuller, maltier profile than standard gin. And in 2008, Jenever has held a Protected Geographical Indication (PGI) status within the EU, recognizing its origins in the Netherlands and Belgium.
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