Frederick Wildman Spirits
Our philosophy towards our spirits is to keep our portfolio small and filled with craft spirits of only the most outstanding quality. These spirits have garnered awards, as well as being embraced by both bartenders and consumers alike. Whether it be at your favorite watering hole, restaurant, or even at home, these spirits fill a void necessary for any spirit portfolio. Read More
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“The Alaska is a mixture of gin, dry vermouth, and yellow Chartreuse, and it’s the Chartreuse, according to Dillon, that makes the difference. “It’s a little stronger and has an extra layer of something going on. It still says arctic cold and very dry, and gin driven, but it’s also herbaceous.”
For Jeff Josenhans, a bartender and sommelier at the US Grant in San Diego, such a hypothetical question was easy to answer—green Chartreuse served with one good ice cube. And the ice cube, Josenhans says, is very important. “He ordered the dry martini always shaken not stirred,” he says, “and people understood that as the norm, but it’s actually a deviation from the way it should be made. By ordering it with one ice cube, you’re adding a little twist, because typically it’s served neat.
“It’s a sophisticated beverage,” he continues. “There are a lot of layers to it, there’s a lot of mystery to it. For decades, people have tried to figure out what’s in green Chartreuse, but nobody has been able to unlock what’s in it. It’s as secretive as James Bond himself.”
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