Christoph Keller, an art publisher and creative all-rounder is one of the distillers featured in Out of the Jar. He runs Stählemühle, one of the ten best distilleries in the world whiskey. Image courtesy of Gestalten

BOOK REVIEW

From whiskey to gin, and rum, crafted spirits and liqueurs are gaining the attention of discerning patrons

BY KAZAD

Cover of Out of the Jar: Crafted Spirits & Liqueurs. Image courtesy of Gestalten

BERLIN, GERMANY– Of late, craft beer has been in the news. From Maryland to New York, Texas and across the country, craft beer breweries are opening up to compete against established manufactures. But while craft beers are gaining popularity across the country, creative handcrafted spirits and liqueurs are not getting all the necessary attention.

Like craft beers, many young distillers are combining traditional and innovative ways to distill spirits that are attracting young lovers of rum, whiskey, gin and other spirits.

At the core of the resurgence of crafted spirits and liqueurs is creativity and innovation led by daring young distillers. Exploring the revolution experienced over the last few years in the fields of coffee, bread, and craft beer, the new crafted spirit producer are influencing the production of whiskey, gin and rum in the most innovative ways. By using premium ingredients to create a wide array of artisanal spirits that offer exceptional taste experiences, they are growing a new generation of discerning spirits and liqueurs lovers.

A new book titled Out of a Jar: Crafted Spirits & Liqueurs details the resurgence of the age-old craft of crafted spirits & liqueurs that is currently experiencing a renaissance. Analyzing gin from Berlin, whiskey from New York’s oldest distillery, and herbal liqueurs from the Chiemgau foothills, Out of the Jar features a wide array of spirits from small manufacturers and private distilleries that produce regional products using premium ingredients.

The new resurgence of crafted spirits and liqueurs is led mainly by young distillers focused on striking the right balance between tradition and innovation. Sometimes described as disrupters, these new group of crafted spirits and liqueurs producers have it at the top of their minds to produce the best rum, whiskey and gin. For them, discerning connoisseurs deserve that special drop made by artisanal manufacturers in limited batches. It is for this reason they are continually looking for new ways and ingredients to create distinct brews.

The flourishing of today’s crafted spirits and liquors is not only “a rebellion against the uniformity of the standard product range,” the book notes, but also ” an expression of creativity, innovation, and the joy of a good drink.” The stories behind some of the spirits mentioned in the book is what many readers will find very interesting. Readers are introduced to personalities who are cultivating rare varieties of fruit, herbs and spices; reviving and reinterpreting high-proof family recipes; or labeling each of their bottles by hand.

Edited by Cathrin Brandes, Christian Schneider, Dirk Mönkemöller, and Robert Klanten, Out of the Jar showcases the endless possibilities that can result from experimenting with unusual ingredients. A section of the book details a selection of the best and most unusual spirits from small manufacturers around the world, including whiskey from Japan, pastis from Great Britain, gin from the Black Forest, and rum from California.

A guidebook for professionals, gourmets, and all enthusiasts looking to enjoy a distinctive drink, Out of the Jar has a lot to offer. It presents a selection of the best and most unusual drinks in the crafted spirits and liqueurs category and the stories behind them. It is fascinating to read the reports on historic family-run distilleries experiencing their revival, young lateral thinkers, and wild adventure-seekers on the hunt for extraordinary raw materials and radical outcomes.

Out of the Jar is an incisive book that lovers of crafted whiskey, gin and rum must read. The analysis of the characteristics of different spirits and insights into their production will fertilize any creative mind. To sweeten the deal, the book also contains original recipe ideas. Professionals, gourmet enthusiasts, and people who are interested in crafted spirits and liqueurs must read Out of the Jar. Whether at a bar or at home, these sophisticated drinks demonstrate an advanced appreciation for alcohol’s finest. From creating gin cocktails to whiskey drinks and rum drinks, crafted spirits and liquors are satisfying, they can also be used to enhance your cooking.

Out of the Jar. Distillation: One of the equipment used for Crafted Spirits & Liqueurs. Image courtesy of Gestalten

Out of the Jar: Crafted Spirits & Liqueurs. Editors: Cathrin Brandes, Christian Schneider, Dirk Mönkemöller, Robert Klanten. 240 pp. Gestalten. $49.95