After a couple days (and nights) of seminars, tastings and parties at New Orleans’ annual Tales of the Cocktail Conference, one can lose all sense of time. And after a few minutes in the Craft Spirits Tasting Room, one can lose one’s sense of direction too. So it’s somewhat amazing I managed to find my way all around the floor; luckily I had compiled a not-to-be-missed list beforehand.
Over at Brokers Gin, the inimitable Dawson Brothers in their black bowler hats were enjoying plenty of attention from young ladies. This gin is based on a 200 year old formula, and received an enthusiastic reception when it was first introduced at bars and restaurants.

Brokers Gin’s success, the Dawsons claim, is “built around barmen.” Or bar-ladies, perhaps?
This is echoed by Jim Ruane at Bulleit, who calls bartenders “our partners in chemistry.” Brand ambassadors for Bulleit present a “cheap and cheerful” approach, and have support from the many the mixologists who favor Old Grand-Dad these days. Spread across the country, brand ambassadors are out to educate the people who recommend drinks to customers – and the customers who are increasingly knowledgeable these days.
Citadelle Gin is almost the opposite: emphasizing their French origins and their “solera style” production for their Reserve 2013 Gin, made in Cognac, France. And to make the point about their botanicals, they had brought a lovely selection of herbs and spices in sealed jars — though after a while, for some reason the room police made them remove all the beautiful jars from the table! In this gin, the aromas are as important as the flavors.
The well-known Leblon Cachaça also has French origins, created with a master distiller brought from Cognac to Brazil. Here at Tales of the Cocktail, Leblon representatives from Brazil explained their “simple” production process: day one, cut the sugar cane; day two, press the cane and ferment to 8% alcohol; day 3, single distillation of the spirit to 45% alcohol; then age the cachaça in the proper barrels for at least 4 months. Now they are introducing a Reserve Especial with two to three years of age. And in the future they’ll begin to use native Brazilian fruit, like the Leblon acai cachaça due here in 2015.