The Essence of the Olive: Single Source Tunisian Olive Oil from Terra Delyssa

Our history goes back to many generations cultivating olive trees and producing olive oil. In the 1990s, CHO Company began selling its olive oil in bulk to co-packers and manufacturers in Europe. Dismayed to see our beautiful, golden, smooth tasting olive oil blended with lesser quality oils from other countries, we developed Terra Delyssa to be the ambassador brand of Tunisian olive oil. -- Terra Delyssa®

Farmers in Tunisia have cultivated olives for thousands of years, with archaeological evidence showing organized production during the Phoenician and Roman eras. Today it remains one of the world’s largest olive‑growing regions, and the Chemlali cultivar dominates central and southern Tunisia, where semi‑arid conditions, sandy loam soils, and limited rainfall favor its growth. Chemlali is well adapted to these environments, producing small, dark fruits and resilient to drought, poor soils, and temperature extremes. 

Terra Delyssa® is named after Queen Elyssa, (Dido in Virgil's Aeneid) - the legendary Phoenician princess from Tyre who fled her homeland to found the city of Carthage in modern-day Tunisia around 814 BC.  They are also the sister brand to Moresh - the Moroccan brand we recently featured.  Terra Delyssa® sources Chemlali olives from certified organic estates, relying on the stable climate and traditional agricultural practices to maintain uniform quality across each harvest. Olives are generally picked between November and January and milled within hours to preserve freshness. 

The company’s Single Source bottling emphasizes traceability: each bottle includes a QR code linking to harvest location, milling and bottling dates, and laboratory analysis using  IBM’s blockchain technology. These analyses routinely include phenolic measurements, and the Single Source Smooth olive oil typically falls within a moderate phenolic range appropriate for a mild Chemlali profile. Recent batches have shown total phenolic content around 200–300 mg/kg, reflecting the cultivar’s naturally soft character while still meeting recognized thresholds for freshness and stability. Terra Delyssa publishes these results alongside pesticide‑residue testing showing non‑detectable levels, reinforcing its organic and zero‑residue positioning. The bottle also displays multiple certifications documenting compliance with international quality and safety standards, including USDA Organic, Non‑GMO Project Verified, Kosher certification, ISO 22000 and ISO 9001 management systems, and SQF Level 3. 

The resulting oil reflects the Chemlali cultivar’s typical sensory attributes: mild and fruity, typically showing notes of green apple, almond, and herbs, with low bitterness and a gentle, delayed pepper finish. This makes the Single Source Smooth suitable for salads, drizzling, baking, and other applications where a mild extra virgin olive oil is preferred.

Update
Based on the suggestion from Terra Delyssa® we scanned our bottle to learn the pertinent facts. The olives for this lot were harvested in November 2025 from orchards in the region of Sidi Bouzid, Mahdia, Kairouan, Sfax, Siliana and Sousse.  Fields in these regions are tilled 3 times a year, pruned and harvested once a year. There are stories about some of the individual farmers here.

After pressing, the olive oil was stored in CHO’s main storage facility. Storage was made in stainless steel tanks in a temperature controlled environment under 70 F. Oil was protected from light and oxygen to protect its chemical and organoleptic profile.

The lot  was filtered on Jan 16, 2026 to eliminate all micro-particles of olive pit and skin residues that were in the oil. It gave the oil a golden shine and eliminated all the cloudiness in the oil.

The olive oil went through two analysis  on Jan 22, 2026 and Jan 24, 2026 and the quality of your olive oil is guaranteed by several internal and external laboratories that are accredited ISO 17025, and recognized by the International Olive Oil Council IOOC.

The IOOC accredited tasting panel crafts the Terra Delyssa® olive oil profile by blending different production batches to create the same flavor profile you expect of Terra Delyssa®. The flavor profile for our lot was crafted and approved on Jan 24, 2026.

The actual bottle was filled on Jan 22, 2026. The Terra Delyssa® bottling facilities are food safety certified: HACCP, IFS, BRC and GMP by third party certifiers. No other oil is allowed on site to eliminate all risks of cross-contamination or allergy exposure.

Start Practicing Regenerative Agriculture Through the NRCS Regenerative Pilot Program

"This pilot program addresses whole-farm resource concerns through support for voluntary regenerative agriculture conservation plans. It also puts American farmers first as a part of the solution to provide access to American-grown whole foods, critical to addressing the chronic disease crisis nationwide." --  Natural Resources Conservation Service

If vineyard owners - and farmers in general - are interested in moving to more organic and regenerative practices, in December 2025, the U.S. U.S. Department of Agriculture launched a program to provide assistance. The NRCS Regenerative Pilot Program was initiate through the department's Natural Resources Conservation Service as a "farmer first, outcomes-based approach to conservation designed to return the agency to its core mission – helping people help the land. NRCS is investing $700 million to specifically support regenerative agriculture." 

This $700 million program repackages existing funding in USDA conservation programs into a more streamlined approach with $400 million allocated through the Environmental Quality Incentives Program and $300 million through the Conservation Stewardship Program. The streamlined access is intended to allow farmers to pursue whole-farm planning instead of a piecemeal approach and results will be measured through an outcomes report. 

The USDA program targets the most friction-filled phase of any regenerative investment: the three-to-five-year transition window during which farmers adjust practices, absorb upfront capital costs and wait for the agronomic and financial benefits to materialize. EQIP is a cost-share program that reimburses farmers for implementing specific conservation practices—directly reducing that burden and shortening the highest-risk phase for private capital. 

The practical implications break down across two areas worth watching closely.

First, operator behavior. Federal payments reduce the financial barrier to transition, which makes it more likely that farmland operators move toward regenerative practices over the next several years—not out of conviction, but out of economic incentive. For investors evaluating assets, this increases the supply of transition-stage and post-transition farms available for acquisition or partnership. It also raises the floor on what standard practice looks like, which has direct implications for how conventional farms are valued relative to regenerative ones.

Second, the definition problem. As regenerative practices become more widespread, the premium that verified regenerative farmland commands—from buyers, supply chain partners and in lease negotiations—will depend increasingly on how credibly farms can demonstrate outcomes. Investors who have built rigorous evaluation frameworks are better positioned to identify which assets will retain and grow that premium, and which will see it compress as the label becomes more common. -- Forbes

According to the Farm Journal, "USDA says farmers and ranchers interested in regenerative agriculture are encouraged to apply through their local NRCS Service Center by their state’s ranking dates for consideration in FY2026 funding. Applications for both EQIP and CSP can now be submitted under the new single regenerative application process." 

Benefits to producers include:

• Bundled practices will be integrated into a single application, making programs easier to access and more impactful;
• Whole-farm holistic conservation planning is the centerpiece of the program, ensuring that all resource concerns (soil, water, and natural vitality) are addressed together, not piecemeal;
• Conservation planning and producer objectives drive the process, ensuring site-specific solutions that work for the producer;
• Outcomes are tracked, measured, and credited back to the farmer; and
• Producers at every stage, from beginners just starting out with cover crops to advanced operations with years of conservation experience, will find a pathway through this pilot program.

As part of participating in Regenerative Pilot Program, producers must:

• Work with NRCS staff, partners, or technical service providers to conduct a whole-farm assessment.
• Use at least one primary regenerative management practice.
• Agree to perform soil health testing in the first and last year of the contract (at a minimum) to establish a starting baseline and to record the resulting changes. 

 Primary practices include:

• Conservation Crop Rotation
• Contour Farming 
• Contour Orchard and Other Perennial Crop
• Cover Crop
• Drainage Water Management 
• Forage Harvest Management 
• Forest Stand Improvement 
• Irrigation Water Management 
• Mulching 
• Nutrient Management 
• Pest Management Conservation System 
• Grazing Management 
• Residue and Tillage Management, No Till 
• Residue and Tillage Management, Reduced 
• Stripcropping 

Spirits for the World Cup Finals: July 19, 2026

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 matches.  Today’s final match: Spain vs Argentina.

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Spain vs Argentina

Carajillo  (Spain)
One of the Spanish watch parties in Washington D.C. is being held at the world class Casa Teresa restaurant and one of the cocktails they will be offering during the match is the Carajillo. This is usually an espresso based cocktail with equal parts Licor 43. However, the bartenders at Casa Teresa  have created a D.C. themed alternative using Licor 43, locally made Cotton & Reed PX Rum, and coffee liqueur. Since I actually have these ingredients I decided to replicate with a couple minor adjustments - specifically using honey syrup and chocolate bitters as a replacement for the carob syrup.

Licor 43 is a semi-sweet golden liqueur comprised of 43 botanicals that was featured in the Spirits for the World Cup Knockout Round: July 10, 2026. 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. 

Cotton & Reed is Washington, D.C.’s first dedicated rum distillery that produces small‑batch rum using long fermentations from a blend of Louisiana and Brazilian molasses and using a hybrid pot‑and‑column still. Their PX Rum builds on this foundation: distilled from first‑press and blackstrap molasses, aged for over 18 months in new American oak for vanilla, caramel, and toasted wood notes, then finished in Pedro Ximénez sherry–seasoned casks that contribute dried‑fruit tones like figs and dates. 

McClintock Distilling’s Mayorga Coffee Liqueur is the result of a collaboration between the Frederick, Maryland distillery and Mayorga Organics. McClintock builds the liqueur on a neutral organic spirit, then infuses it with Mayorga’s roasted beans using a cold‑brew extraction that preserves the coffee’s natural chocolate, caramel, and roasted‑nut character without introducing bitterness. A touch of organic cane sugar rounds the edges.

The modified Carajillo cocktail:

• 2 oz Cotton & Reed PX Rum
• 1.5 oz Licor 43
• 1 oz McClintock Mayorga Coffee Liqueur
• .5 oz carob syrup or honey syrup and 3 dashes Scrappys chocolate bitters
• Bay Leaf Espuma 

Shake all ingredients with ice, then strain into a cocktail glass.  Garnish: Finish with Bay Leaf Espuma.

Lunfardo (Argentina)
I'm sticking with Fernet Branca for the finals and this time creating a truly Argentinian cocktail using Argentina’s signature wine: Malbec. The is the working class favorite, Lunfardo, basically Fernet and Malbec. This combination balances the bitter, herbal notes of the Fernet with the fruity depth of the Malbec. I chose the Trivento Reserve Malbec 2024 primarily for its accessibility. 

Trivento’s Argentina Reserve Malbec 2024 reflects the winery’s focus on accessible, fruit‑forward Mendoza reds shaped by high‑altitude vineyards and consistent sunlight. The wine leans into the hallmarks of modern Argentine Malbec: ripe blackberries, plum, and soft blueberry notes supported by gentle oak that adds vanilla and a touch of spice without weighing down the palate. Trivento uses a mix of estate and grower fruit from Luján de Cuyo and the Uco Valley, regions known for producing balanced, approachable Malbec with smooth tannins and a clean finish. 

As a recap, Fernet Branca 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. Visit Spirits for the World Cup Semifinals: July 15, 2026 for a longer description. 

The Lunfardo cocktail:

• 1 ½ oz Fernet
• 2 oz Malbec wine
• ¾ oz Classic Gum Syrup - Honey Syrup as an alternative

Shake all ingredients with ice, then strain into a cocktail glass.  Garnish: Finish with a lemon twist

Spirits for the World Cup Semifinals: July 15, 2026

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 matches.  Today's match for July 15th:

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England vs Argentina

Sipsmith London Dry Gin (England)
I was reminded of the Green Isaac’s Special while listening to the Seagroni episode of The Modern Barcart, where it appeared as the featured cocktail. That sent me back to Philip Greene’s To Have and to Have Another: A Hemingway Cocktail Companion, which includes Hemingway’s take on the drink and notes its first appearance in the novel Islands in the Stream. Named for the Isaacs Islands near Bimini in the Bahamas, the Green Isaac’s Special is essentially a tropical interpretation of a Tom Collins, swapping lemon for lime and replacing club soda with coconut water.

For the gin I chose the Sipsmith London Dry Gin, which I featured in the Spirits for the World Cup Knockout Round: July 1, 2026. As a recap, the gin is built on a straightforward, classical approach to English gin: a traditional copper‑pot distillation and a recipe centered on clean, expressive botanicals. The distillery uses ten botanicals — including juniper, coriander, lemon peel, orange peel, cassia, cinnamon, orris root, angelica, licorice, and almond — all steeped overnight to extract essential oils before distillation. This method emphasizes clarity and balance rather than modern flavor additions, keeping the profile firmly rooted in the London Dry style.

The  recipe as it appears in To Have and to Have Another: A Hemingway Cocktail Companion:

• 2 ounces London dry gin
• 4 ounces unsweetened coconut water
• 1 ounce fresh lime juice
• 3-4 dashes Angostura bitters (enough to create a "rusty, rose color")
• Ice and a lime wedge for garnish 

To prepare, shake the gin, coconut water, lime juice, and bitters vigorously with ice, then strain into a highball or Collins glass filled with fresh ice. The result is a tart, low-sugar summer drink that balances the botanicals of the gin with the tropical notes of coconut and the acidity of lime. 

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?

Spirits for the World Cup Semifinals: July 14, 2026

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 matches.  Today's match for July 11th:

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France vs Spain

Courvoisier VS Cognac  (France)
I would guess that most people have or have access to Courvoisier VS -- an intentionally  mass‑market, fruit‑forward Cognac designed for accessibility and mixability rather than depth or long aging.  As a refresher, Cognac is divided into VS, VSOP, and XO categories, each defined by minimum aging requirements, with VS representing the youngest and most straightforward style.  

For the VS, Maison Courvoisier sources heavily from the contrasting Fins Bois and Borderies crus. Fins Bois, the largest of the crus, is located in the outer ring surrounding the central Cognac region and is known for producing round, aromatic eaux‑de‑vie with fresh orchard‑fruit character. Borderies, the smallest cru just north of the Charente River, has a reputation for floral, slightly honeyed distillates that mature quickly. Together they create a profile centered on apple, pear, soft florals, and light vanilla rather than the heavier oak or spice often associated with competitors like Hennessy or Rémy Martin. 

The production approach reinforces this fruit‑first identity. Fins Bois distillates contribute immediacy and gentle sweetness, while Borderies adds violets and a smooth, rounded texture. Courvoisier VS is aged briefly to preserve freshness rather than build oak weight. The influence of wood remains light: subtle vanilla, mild spice, and a clean structure that keeps the spirit approachable. On the palate, Courvoisier VS shows orchard fruit, vanilla, and soft floral notes with minimal tannin or oak density. The finish is short and clean, making it well suited for cocktails where Cognac provides warmth without dominating the other ingredients.

French Twist Cocktail

Ingredients

• 1 ¾ parts Courvoisier VS
• ½ part Lyon Orange Curaçao
• ½ part fresh lemon juice
• 3 parts Fever-Tree® club soda

To prepare, build all ingredients except soda water into the shaker and add ice. Shake and strain over fresh cobbled or crushed ice into a Double Old Fashioned glass. Top with soda water then garnish with a lemon twist

Casals Vermouth (Spain)
I first met the folks at Familia Torres at a Spain's Great Match tasting that was hosted by Foods and Wine from Spain. At the end of the event, I remember sitting on a patio sipping a chilled glass of their Casals Vermouth. And this World Cup semifinal match provides a chance to revisit this vibrant and approachable red vermouth.

The Torres family has produced wine in Penedès (Catalonia) since the 19th century, and Casals reflects their broader philosophy of pairing regional grape varieties with Mediterranean botanicals.  According to the winery, "the name Casals pays tribute to the family’s second surname, symbolizing the continuation of the legacy of those who first created vermouth. In Catalan, 'Casals' also refers to a place where family and friends gather, or a home that has welcomed many generations."

The base wine comes from Roussane, Marsanne,  and Chenin Blanc, as well as other native Spanish varieties like Parellada and the ancestral variety Selma. The base is then blended with white wine that has been aged for three years in oak barrels.  This method gives the vermouth a natural full bodied fruit core before any botanicals are added. 

What are ancestral varieties? Over 40 years ago, Familia Torres launched a remarkable and exciting project to research and recover ancestral grape varieties, namely, varieties that were thought to have gone extinct following the phylloxera plague in the late 19th century. Since the project began, more than 50 varieties have been rediscovered, six of which have a great winemaking potential. The blend for Casals Vermouth includes one of these, called Selma.

The botanical blend centers on twenty botanicals -- which include orange and mandarin peels, olive leaves, cinnamon, cardamom, clove, thyme, rosemary, lily root and wormwood -- creating a profile that is aromatic without becoming heavy. Casals uses a maceration approach that preserves clarity in the base wine, allowing the botanicals to support rather than dominate. The result is a vermouth with red‑fruit tones, orange peel, light herbal bitterness, and a clean mid‑palate. Its structure is intentionally moderate: enough sweetness to round the edges, enough bitterness to keep the finish focused, and enough aromatics to make the wine expressive without leaning into intensity.

Spirits for the World Cup Knockout Round: July 11, 2026

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:

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Norway vs England

Update July 13

Linie Aquavit (Norway)
After spending two weeks searching for a Norwegian aquavit I happened upon miniatures of the Linie Aquavit that the Norwegian Embassy had recommended. This spirit is produced by Arcus (historically known as the Lysholm distillery) in Trondheim, Norway.  Arcus is the world's largest aquavit producer, holding over 60% of the Norwegian market and owning the brand since the state took control of distilleries in the 1920s and privatized in the late 20th century. 

Linie begins with a potato‑based spirit, the traditional base for Norwegian aquavit. The botanical bill centers on caraway and star anise, supported by citrus peel and subtle spices. Once distilled, the spirit is placed into ex‑sherry casks, a key component of its identity. These barrels contribute gentle sweetness and faint nuttiness. The defining step comes next: every cask is loaded onto a ship and sent on a months‑long voyage that crosses the equator twice. Constant motion, temperature swings, and humidity shifts accelerate maturation and help the botanicals integrate with the sherry‑seasoned wood.

On the palate, Linie shows caraway, star anise, light oak, and a touch of sherry‑driven roundness. The maritime aging produces a noticeably smoother structure, with the botanicals and barrel influence merging more evenly than in aquavits matured solely on land. The finish is warm, lightly herbal, and gently spiced, reflecting both the traditional Norwegian botanical profile and the unique aging process that has defined Linie for more than a century.

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.

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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.

Spirits for the World Cup Knockout Round: July 10, 2026

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:

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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

Spirits for the World Cup Knockout Round: July 9, 2026

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:

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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. 

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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.

Spirits for the World Cup Knockout Round: July 7, 2026

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:

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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. 

Spirits for the World Cup Knockout Round: July 6, 2026

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:

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Portugal vs Spain

Adega Velha 6 Years Old Reserva Brandy
Adega 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.

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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.

Spirits for the World Cup Knockout Round: July 5, 2026

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 5th. 

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Brazil vs Norway

A Jalapeño Caipirinha Through Novo Fogo’s Silver Cachaça (Brazil) 
Cachaça is Brazil’s national spirit — a sugarcane‑based distillate made from fresh‑pressed cane juice, fermented and distilled to preserve its bright, grassy character and natural sweetness. It has long been part of everyday life in rural and urban Brazil, and it’s the foundation of the Caipirinha. The drink likely emerged in early 20th‑century São Paulo from simple mixtures of lime, sugar, and local cane spirit served in farming communities. As cachaça production standardized and bars adopted the recipe, the Caipirinha became recognized as Brazil’s national cocktail, a straightforward combination of citrus, sugar, and cane spirit that reflects the country’s agricultural and culinary traditions.

The classic recipe uses lime, sugar, and cachaça: half a lime muddled with sugar, topped with cachaça and ice. Variations swap fruit or spirit — Caipifruta with passion fruit or strawberry, Caipiroska with vodka, Caipiríssima with rum. This version uses Novo Fogo Silver Cachaça with Crescent Syrups’ Jalapeño Lime syrup, adding gentle heat and citrus lift, finished with a lemon wedge.

Novo Fogo’s Silver Cachaça is distilled in Paraná from organic sugarcane grown in the Atlantic Forest, harvested by hand and pressed quickly to preserve freshness. Fermentation relies on native yeast, and small copper pot stills yield a bright, textural spirit. Resting in stainless steel keeps the profile clean and cane‑driven, making it ideal for Caipirinhas and fruit‑forward variations.

Norway

I still haven't acquired an Aquavit so here is the June 30th description reprinted. 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 complex flavor profile involving notes of cumin, citrus, and vanilla.

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Mexico vs England

Casa Azul Orgánico Tequila Blanco (Mexico)
During the BevFluence San Diego Speakeasy, we were introduced to the bright, clean, and agave‑forward character of Casa Azul Orgánico Tequila Blanco. It is produced in Jalisco from certified organic Blue Weber agave grown without synthetic fertilizers, pesticides, or herbicides. The estate focuses on soil health and slow agave maturation, allowing the plants to develop natural sweetness and balanced minerality. Organic certification also extends to the handling of the harvested piñas, ensuring that every step from field to fermentation follows strict ecological standards.

Production centers using traditional methods that were adapted for organic compliance. Mature agave is cooked slowly to preserve clean, vegetal aromatics, then crushed and fermented with carefully selected yeast strains that highlight the plant’s natural character. Distillation takes place in stainless steel and copper, yielding a bright, crisp tequila with no additives. The goal is transparency: a Blanco that reflects the raw agave rather than oak or flavoring agents.

Casa Azul Orgánico Blanco shows fresh agave, citrus peel, light pepper, and subtle herbal notes on the nose. The palate is clean and structured, with sweet agave, lime, gentle spice, and a mineral edge that comes from fully mature plants. The finish is smooth and refreshing, making it suitable for sipping or classic tequila cocktails. 

Tanqueray Imported London Dry Gin (England)
Tanqueray was founded in 1830 by Charles Tanqueray in Bloomsbury, London, where he developed a dry gin recipe built around four botanicals: juniper, coriander, angelica root, and licorice. After Charles’s death, his son Charles Waugh Tanqueray continued expanding the distillery, and by the late 19th century Tanqueray had become one of the leading producers of London Dry Gin. The brand later merged with Gordon & Co. in 1898, forming Tanqueray Gordon & Co., which helped establish it as one of the most successful and widely distributed gin producers of the era. 

Production today follows the same core approach: neutral grain spirit is distilled four times, with botanicals added during the second distillation to create a dry, juniper‑forward profile consistent with the London Dry style . After the original London distillery was heavily damaged during World War II, operations eventually moved to the Cameronbridge Distillery in Scotland, where Tanqueray is still produced. The recipe remains unchanged, and the brand continues to be bottled at export strengths such as 47.3% ABV in the United States.

Tanqueray Imported London Dry Gin is widely regarded as a benchmark example of the London Dry category. It is one of the world’s top‑selling gins and consistently ranks among the most awarded, including recognition in industry reports and competitions. Its reputation rests on consistency, a clear juniper‑led profile, and versatility in classic cocktails.

Spirits for the World Cup Knockout Round: July 4, 2026

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 4th. 

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Canada vs Morocco

Quartier Lafrance Liqueur d’Orange Brandy (Canada)
This is one of the signature spirits produced at Domaine Lafrance, a family estate in Saint‑Joseph‑du‑Lac, Québec. Known primarily for apple‑based distillates and ciders, the domaine also maintains a small but focused brandy program built on traditional methods: copper pot distillation, slow maturation, and careful blending. Quartier Lafrance reflects that approach, combining estate‑made apple brandy with natural orange components to create a liqueur rooted in the domaine’s orchard identity.

The base spirit comes from apples grown on the estate, fermented and distilled to a clean profile that shows gentle fruit, light spice, and subtle orchard aromatics. To build the liqueur, the brandy is blended with orange macerations and natural citrus essences, allowing the brightness of the orange and citrus to integrate gradually with the underlying apple character. Aging takes place in neutral vessels, a deliberate choice that preserves freshness and prevents oak from overshadowing the citrus.

Quartier Lafrance shows clear orange zest, candied citrus, and soft apple notes on the nose. The palate is balanced and straightforward, with orange peel, light sweetness, and a rounded apple‑brandy backbone. The finish is clean, with lingering citrus and gentle warmth. Within Domaine Lafrance’s lineup, it serves as a complementary expression — a citrus‑forward liqueur built on the same orchard‑driven foundation as their brandies and eaux‑de‑vie. 

Morocco
I will repeat from the June 29th post that Morocco’s national distilled spirit is Mahia ("water of life"), an aniseed-flavored eau-de-vie traditionally distilled from figs or dates and historically associated with the country’s Jewish community. 

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Paraguay vs France

Cognac Drouet Fine Mélina (France)
Cognac Drouet is a family estate with 74 acres spanning both Grande and Petite Champagne, yet every bottle they release comes solely from Grande Champagne fruit. This reflects their core philosophy: the premier cru’s chalk‑rich soils and high‑acid Ugni Blanc produce eaux‑de‑vie that mature slowly and develop the most expressive character. Like other traditional Cognac families, Drouet relies on copper pot stills, small‑batch distillation, long élevage in seasoned oak, and hands‑on bottling — methods that have defined their work for generations.

Fine Mélina offers a lighter interpretation of this same terroir. Distilled without wine lees, it emphasizes clarity and freshness over weight. The spirit was aged entirely in older casks that previously held eaux‑de‑vie, allowing it to evolve gently without strong oak influence. This approach highlights fruit, finesse, and subtle aromatic development rather than structure or power.

The 2012 vintage shows prune, chocolate, and soft spice on the nose, followed by a palate marked by delicacy, length, and clean Grande Champagne character. Where the estate’s VSOP leans into depth and framework, Fine Mélina provides a nuanced counterpoint — an alternative view of the same vineyard sources and traditional methods.

Paraguay
I will repeat from the June 29th post that Caña paraguaya would be the appropriate selection. It is a sugar cane spirit distilled from fermented sugar cane juice (mosto), sometimes with added honey.

Spirits for the World Cup Knockout Round: July 3, 2026

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 3rd. 

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Australia vs Egypt

Morris Australian Single Malt Whisky (Australia)
Australia’s whisky identity is still evolving, but Morris occupies a chapter all its own. Founded in 1859 as a fortified‑wine house in Rutherglen, Morris spent more than 160 years perfecting Muscat and Topaque (an Australian fortified wine made from the Muscadelle grape) before turning to whisky -- and that winemaking heritage is the engine behind one of the most expressive single malts in the Southern Hemisphere. When Morris Distillery launched its whisky program, it didn’t need to invent a new maturation identity; it already had one waiting in the wine cellar.

The whisky starts with Australian‑grown malted barley, distilled to a fruit‑forward spirit designed to harmonize with fortified‑wine casks. Initial aging in ex‑wine barrels sets the foundation, but the signature comes from Morris’s legendary Muscat and Topaque casks, whose decades of seasoning impart concentrated raisin, burnt‑sugar, and orchard‑fruit character. These aren’t generic finishing casks — they’re estate driven vessels that shape the whisky with Rutherglen DNA.

Morris opens with golden raisins, fig jam, orange peel, toasted malt, and warm caramel on the nose. The palate is rich but balanced: dark fruit, honeycomb, chocolate‑dipped citrus, baking spice, and a gentle nuttiness that echoes aged Muscat. The finish is long, warming, and dessert‑leaning, with molasses, cocoa, and lingering dried fruit. 

Egypt
Although limited in production, Arak is the main distilled spirit in Egypt where it differs from the Levantine grape-based tradition, typically utilizing fermented dates or grains as the primary base ingredients rather than grapes. Aniseed is added during the distillation process to provide the characteristic licorice flavor and the "louche" effect (turning milky white when mixed with water).
 

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Argentina vs Cape Verde

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?

Cape Verde
The national drink of Cape Verde is Grogue -  potent, clear spirit belonging to the aguardente family, distilled from fermented sugarcane must. Grogue is traditionally produced in mountainous regions, primarily on the islands of Santo Antão and Santiago, using local sugarcane and copper stills. It can be released unaged and clear or after oak treatment for a smoother product. It is consumed neat or used in cocktails like the Cape Verde Caipirinha and Ponche de Coco.

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Columbia vs Ghana

Chacho Jalapeño Aguardiente (Columbia Inspired)

Chacho Jalapeño Aguardiente is a modern craft spirit built around a story that has become central to its identity. Founder Chris McGinnis named the brand after Chacho, the llama he once rode through the streets of Bogotá -- an unusual moment that captured the playful, irreverent energy he wanted the spirit to represent. The name isn’t a marketing invention; it reflects McGinnis’s personal connection to Colombia and the cultural backdrop of aguardiente, a cane‑based spirit widely consumed across the country.

Chacho Jalapeño Aguardiente begins with a clean, cane‑distilled aguardiente base that preserves the natural sweetness and herbal lift typical of Colombian cane spirits. Its defining feature is the infusion of fresh jalapeños, which are macerated directly into the spirit. This controlled extraction brings both heat and vegetal character, integrating pepper flavor with cane‑driven sweetness. The approach keeps the production grounded in traditional aguardiente while introducing a distinct, modern element.

The aroma shows green jalapeño, fresh herbs, citrus peel, and subtle cane notes. The palate is straightforward and layered: pepper heat, lime zest, grassy cane, and light minerality carried by a smooth texture. The finish is warm and clean, with lingering jalapeño and gentle sweetness.

Ghana
Akpeteshie is the national spirit of Ghana.  It is a potent, clear liquor produced by distilling palm wine or sugar cane. The spirit is produced by fermenting palm wine or sugarcane juice and then distilling the liquid using traditional methods involving boiling and condensation. Indigenous distillation predates colonial rule, but the drink was banned by British authorities in the 1930s.  The name "akpeteshie" (from the Ga language, meaning "hiding") reflects the secretive consumption during this prohibition. Distillation was legalized following Ghanaian independence in 1957, allowing the spirit to flourish as a key cultural commodity.