Uncle Nearest 1856 has a caramel color with a beautiful deep golden hue. Baled hay and pumpkin seeds on the nose with subtle notes of ripe stone fruit and caramel corn. Bold and spicy upfront then mellows with sweet caramel and maple, like biting into an oatmeal raisin cookie. The finish is long and rich. It lingers pleasantly sweet on the palate with notes of vanilla after the spice dissipates.
Light caramel, straw/hay, beautiful deep golden hue
Bale of hay, dried grass, stone fruit notes of ripe peach and apricot, caramel corn and sweet maple.
Spicy caramel up front with the proof, hints of maple then mellows with dried fruit and floral notes. Sweetness and spice reminiscent of freshly baked oatmeal raisin cookies.
Long and rich finish, lingers pleasantly sweet on the palate, notes of vanilla.
こちらの美しい動画はただのウイスキーに関する物語ではありません。いや、世界に今までその名を知られて来なかった最高のアメリカの物語である。これは名誉、尊敬、そしてありそうもない友情の物語です。
アンクルニアレストプレミアムウイスキーは、アメリカ史上初のアフリカ系アメリカ人であったネイサン・「ニアレスト」グリーンというウイスキーマスターが作ったウイスキーを再現したものです。
Uncle Nearest、Inc.が完全所有するUncle Nearestブランドは、８～14年樽熟成のブレンドウイスキーから11年熟成のシングルバレル、そして、7年熟成のスモールバッチウイスキーまで、最高級の味わいのウイスキーを幅広く手がけています。そのすべてがサトウカエデ（シュガーメイプル）の木炭を使用したリンカーン郡製法でまろやかに仕上げられています。
この製法は奴隷としてアフリカから連れてこられた人々によってテネシー州に持ち込まれたとされており、ニアレスト・グリーンによってその後有名なテネシーウイスキーメーカーとなる少年に伝えられました。
Uncle Nearest はテネシー州で蒸留、熟成、瓶詰めされ、手作業でラベルが付けられます。
Add all ingredients to a cocktail shaker with ice. Shake vigorously for 8-10 seconds. Rinse a chilled cocktail glass with a small amount of absinthe. Strain cocktail into glass. Garnish with a sprig of dill.
Sarsaparilla has both savory and sweet applications and is enhanced by mint. Emma’s background as a cook definitely came through in this syrup!
Add first four ingredients to a cocktail shaker without ice. Shake vigorously for 8-10 seconds. Add ice and shake again. Strain into a chilled cocktail glass. Sprinkle purple corn dust over half of the cocktail. Place edible flowers down a line in the center.
Chicha Morada is a traditional punch-like beverage originating in Peru. It is made by boiling dried purple corn, pineapple skin, apples, cinnamon, cloves, water, and sugar.
Combine all ingredients in a cocktail shaker without ice. Shake vigorously for 8-10 seconds. Add ice and shake again. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Inspired by Rob’s relationship with his father and his role as a new parent. He hopes to leave behind a legacy demonstrating that compassion, conversation, and a willingness to be open towards people and ideas, are fundamental for unity.
Add whiskey and 4 sage leaves to a cocktail shaker and muddle gently. Add remaining ingredients (except sage sprig) and ice. Shake vigorously for 10 seconds. Strain into a chilled rocks glass. Fill with crushed ice. Garnish with a toasted sage sprig.
Inspired by the female family members in Chandler’s life who continued to create opportunities for themselves regardless of the adversity they faced.
Combine first four ingredients in a cocktail shaker with a large cube and shake for 8-10 seconds. Strain into a rocks glass with a matcha and honey large ice cube. Top with a splash of soda water and 5 heavy dashes of Peychaud’s. Garnish with a dill crusted pineapple wedge and slightly toast it to caramelize the pineapple and bring out the aromatics.
Zerizut is Hebrew for “alacrity”, or “perseverance.” Toso means “struggle” in Japanese. This cocktail honors the legacy of Dylan’s Jewish American and Japanese American family and their ability to persevere through trials and tribulations, emerging better on the other side.
Add all ingredients to a cocktail shaker with ice. Shake for 8-10 seconds. Double strain into a chilled coupe glass. Garnish with fresh peach slice.
Liquid smoke highlights the grilled flavor of this peach syrup, vanilla gives depth to the sweetness, while ginger gives it a little tang to balance things out.
For non-clarified, on-the-fly version, combine all ingredients in a cocktail shaker with ice and shake for 8-10 seconds. Strain into a chilled coupe glass. Garnish with a dehydrated orange. Enjoy!
For milk clarified, finalized version, combine all ingredients, without dilution, slowly into an ounce of whole milk. Let curdle overnight, then fine strain using a paper coffee filter, nut milk bag, or high micron-count nylon filter. May take 1-2 hours to fully filter. Serve over ice, garnish with a dehydrated orange, enjoy!
Milk clarification is a cocktail technique in which an acidic ingredient is used to curdle milk, separating it into curds and whey. The curd clumps act as filters that trap particulates, so that when a cloudy liquid is poured through them (such as a cocktail with citrus juice that curdled the milk) it comes out clear.
In a collins glass, muddle lime wedges, banana peel & cinnamon syrup and Uncle Nearest 1856. Add ice and top with Coconut La Croix Sparkling water. Stir to mix, garnish and enjoy!
A sustainable cocktail using an ingredient usually regarded as trash! This cocktail is inspired by Kim’s legacy of implementing ways to be less wasteful, more imaginative and resourceful by using ingredients to their fullest potential behind the bar and in life.
Muddle peach and lemon in a cocktail shaker. Add liquid ingredients. Add a few pieces of crushed ice and shake until cold. Strain into a chilled highball glass. Add crushed ice and garnish with mint sprig, grated cinnamon and slices of peach.
Honoring Anastasia’s Georgia roots, she paired whiskey, peaches and pecans by infusing our delicious Uncle Nearest 1856 with pecans, as well as using a homemade pecan orgeat.
Combine all ingredients except the hibiscus syrup in a cocktail shaker with ice. Shake for 8-10 seconds and strain over crushed ice into a collins glass. Float hibiscus syrup on top and garnish with beautyberry cluster. If you can’t find beautyberries (native to Texas), garnish with a lemon wheel.
American beautyberry grows in rich woods and thickets in Central and East Texas, especially in the coastal plain pinelands. It has clusters of beautiful purple berries clinging to the branches in late summer through fall.
Add liquid ingredients into a cocktail shaker without ice. Dry shake for 10 seconds, add ice, then shake again for 8-10 seconds. Double strain into a chilled coupe glass. Garnish with dried orange wheel.
What is Aquafaba? It is the liquid leftover from cooked chickpeas! You can get it by draining a can of chickpeas and retaining the liquid. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases.
Add all liquid ingredients to a mixing glass with ice. Stir until cold. Pour into cinnamon, chicory & cedar smoked glass over one large cube. Garnish with an expressed lemon peel.
To smoke the glass, take a cedar plank and place a small amount of ground chicory root and 1/2 a cinnamon stick on the board. Using a creme brûlée torch, burn the chicory and cinnamon until smoking and place a double old-fashioned glass over them to capture the smoke.
Nearest Green Distillery,