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  • today we're going to review this.

  • It's called Discarded.

  • It's a sweet vermouth flavored with CASS, Kara or Casca.

  • I have been trying to get hold of this for a year.

  • They launched it over here ago now, but though a couple of cafes were serving as part of, like a cocktail program, you couldn't buy it anywhere.

  • And I couldn't get a hold of any despite contacting them, because I think I upset them because I complained about their instagram account and kind of how they portrayed farmers.

  • Maybe that's not it, I don't know, but I stand by.

  • My criticisms will come back to that in a second.

  • What we have here is a sweet vermouth flavored with the dried husk off a coffee.

  • Cherry Casca.

  • They're making a play on their special about that.

  • It is thrown away.

  • It's not really used.

  • We have millions of fruit farmers growing coffee that we ultimately don't use or eat the fruit.

  • We throw the fruit away.

  • We keep the seas.

  • We rushed the seeds, we grind and drink the seeds and we have a good time.

  • But the fruit, the fruit, not so much right?

  • Andi, I like the idea of doing something with the fruit.

  • It's an additional revenue stream now in the UK and in Europe right now.

  • Casca A has been determined to be not yet legal.

  • It hasn't really gone through the rigorous checks that all food should go through before we certify it's safe for human consumption that is slowly happening.

  • Slowly, slowly, slowly.

  • But it would appear that you can sort of short circuit that if you distill with it right, if you're not eating or drinking it, but you're you're taking a distance of it.

  • Well, that is gonna be food safe.

  • There's just no chance that something could survive the distillation process.

  • And I think that's how they've done this.

  • I have some hopes for this as a beverage.

  • I don't really know what to expect, so I'm gonna crack it open and have a little sniff.

  • Now what's weird to me?

  • Well, that is nice.

  • What's weird?

  • Sorry, I should say, what's weird to me about this?

  • Is that the the front says it's made with natural cask ara Berries.

  • What?

  • What is a kiss Carberry like?

  • No, no, Casca is is the Spanish word for the kind of rind of a fruit to the kind of peel like orange peel would be castor.

  • You don't get.

  • Casco buries its not a type of thing.

  • It is indicative of this kind of weird lack of understanding over this ingredient that actually is a common theme throughout their kind of website, as well as the bottle itself.

  • I got to say It's must be good.

  • I need to get some ice and it gets bias.

  • Let's just drink this over rice.

  • Let me get some ice tons, tons of like stone fruit, apricot, plum, fig Right there is that little hint of, like, ferment that you get in any formal cask or that you know it is fruit that died.

  • It was plucked.

  • It has gone through some sort of ripening, and it is now kind of past its best.

  • And that's to some people, the charming quality of it.

  • Some others you get in natural coffees, that kind of deeply unsettling quality to it.

  • It's very figgy that is surprising from a textural perspective.

  • There's very thick, very viscous.

  • It's got goddamn it.

  • What did that flavor?

  • I can't quite put my finger on it, but there's not a ton of that kind of arose hippie tamarind type flavor that you get from Castro quite often.

  • I mean, it's certainly sweet.

  • It's no question that is very sweet.

  • This would be something we're gonna mix with this and a little bit.

  • You'd want to play a pretty delicate touch with the booze is nice.

  • It's about room upset alcohol and by now, substantially less than that's already done.

  • Listed a little bit nice level of bitterness in there, that kind of bitter orange business that's very pleasant.

  • I think that's Ah, it's a pretty well composed vermouth, just the beginnings, actually of oxidation in there already.

  • Which is surprising.

  • Just I have a real issue with the meth oxidizing.

  • It's by no means bad.

  • I'm not necessarily excited about it, but I don't drink a ton of the move on its own.

  • I tend to drink mixed drinks, so I'm gonna put together, I think the Manhattan, because I I think that's something that I drink fairly off.

  • But I'm curious to see how it would do in a Manhattan.

  • Now, look, I'm aware that making a cocktail in this channel is gonna open up some conversations about what a good or bad Manhattan is.

  • I don't get too deep into the conversation today.

  • It's a good conversation, but it's not for today.

  • I'm gonna use Woodford Reserve as my whiskey.

  • I think it is a lovely mixing bourbon that is absent of any defect.

  • It is sweet and super approachable and tastes just very bourbon.

  • It doesn't have a ton of character, and it's the absence of character.

  • Actually, that makes it, I think, particularly good for mixed drinks.

  • It will also be a pretty neutral testing bed for something like this to see what shines through.

  • So it's just gonna be Woodford.

  • This Angus Tora stood down over ice and and I forgot the Cherries.

  • I got the Cherries.

  • Hello, darkness smile, friend.

  • So no garnish for me.

  • Okay, let's just let's just let's just makes down in Manhattan district mat.

  • Taste that, see how we feel about it, and then I'm gonna wrap up.

  • There's some more to talk about.

  • Get out of this.

  • But now, now, just looking at this particular drink.

  • We can see that as of a move.

  • Well, it's clearly not really a red vermouth.

  • It's a sweet vermouth, but it's not a red Beamer it the color of this drink, The color off, it generally suggests that it was not kind of fortified red wine that was kind of given interesting aromatics.

  • I don't really know what the base of it is, but but it is not a red one bass.

  • So it is a sweet man with no red vermouth.

  • I don't know how that's gonna work out a za Manhattan, but let's find out because it was really quite sweet.

  • I went for a slightly different ratio that I might typically use.

  • This was 55 grand's of bourbon, 23 grams off discarded and then about a gram and 1/2 of Angus door.

  • Because you need a lot of Angostura in Manhattan.

  • I don't believe this.

  • It produces actually quite a light drink.

  • Lacking a little bit of depth.

  • It's OK.

  • It really gets sort of knocked about by the bourbon.

  • He even though, even though what if it's not particularly character ble?

  • Uh, it's not a great Manhattan, it's not.

  • It would not replace uh either the moves that I use currently, I think it actually is not a particularly memorable drink.

  • They recommend putting it in a boulevard earlier.

  • I think because they're like that, you could call it a discarded A This very little of any kiss Kara coming through here.

  • I'm not saying it's unpleasant.

  • It's really not of the coffee related drinks that I've drunk.

  • This is pleasant.

  • This is enjoyable to drink, but it doesn't really taste of Castor, and not in the way that I know Castor and that that I've experienced caster over the years.

  • It's nice.

  • I just I just feel I just feel that it smacks a little bit of bandwagon jumping, and I don't want to talk about that.

  • I feel like this is a big company, like it's from William Grant and Sons.

  • They are a £1.2 billion business.

  • They own a bunch brands you may know Hendricks gin amongst them and a bunch of other sort of whisky brands to s.

  • Oh, this is a big, big company.

  • It's family owned, but it's a big, big big company doing this.

  • Andi.

  • I was a bit upset about their Instagram in that I felt that they used images of producers without really saying who they were, and if I did, you go to the website.

  • On the front page, there's a picture of two people.

  • One is a producer on one picture of their brand ambassador.

  • Only one of those two people gets a name.

  • And that's not the producer, you know, like like the producers are sort of totemic.

  • They're not real people in there on this, A couple of other things in there that sort of incest with me.

  • Let me just bring it up real quick.

  • There's this page on the site that talks about the age of disposability being over the problem.

  • The fact that talk about CASS cargo into a landfill, which is just weird.

  • Along with that, they took about several factors that affect Casquero developing a good flavor.

  • The plant a well nourished.

  • So all of the sugars are preserved in the casket.

  • Okay, just let it go.

  • Let it go.

  • The second is that we don't use water in the process of making the coffee.

  • Which means that all of the sugars are preserved in the cask.

  • Error on the flavor isn't weakened through using water in the process.

  • What are you talking about?

  • What do you say?

  • Are you saying that this is the result of a natural processed coffee because the picture next to it looks a lot like freshly pulped coffee.

  • You know what I mean?

  • Like, I just the third is the passion with which we make the coffee.

  • The way we plant and harvest the coffee means that we only end up with mature coffee on.

  • That means the kiss Kara contains all of the sugars it needs.

  • Is that not 0.1?

  • Is that not the first thing you said?

  • I just don't understand it.

  • You have thes images of producers, but you never give a farm name.

  • You never give a producer name.

  • I don't like this sort of use off imagery.

  • To be honest, it's just I mean, that's just me.

  • You may feel differently about it, right?

  • But I kind of feel like it's weird that you talk about Casquero Berries, which aren't a thing.

  • And then you talk a bunch of nonsense about why you're Casquero might be good.

  • You show some unrelated pictures on I just don't think you understand Coffee Cherries.

  • Right.

  • And you've made a nice drink.

  • No one's gonna take that away from you.

  • It's fine.

  • It's totally OK.

  • I'm not angry about it.

  • It's fine.

  • You could make strings with it and maybe they'll be fine.

  • I don't think they're better for having cast her in it, but they're okay.

  • I don't know how much Castro goes into a bottle, but by the taste of it, not very much so.

  • I struggled to really cheer this on as as a brand as a product because I don't deeply trust it.

  • Now you go and look at the website.

  • Make up your own mind, right?

  • Like like maybe I'm too cynical.

  • I could believe that.

  • I could believe that I'