Secret Sound Glossary

Question 1

Absinthe

Answer 1

High proof botanical spirit with prominent anise flavors.

Vieux Pontarlier - french style verte made with wormwood, spanish green anise, and fennel

Question 2

Allspice

Answer 2

Dried berry native to Central America and the Caribbean islands with a taste and aroma that reminds people of cloves, nutmeg and cinnamon.*

St Elizabeth’s Allspice Dram- rum based liqueur flavored with Jamaican allspice berries

Question 3

Angostura

Answer 3

Concentrated, botanically infused alcohol mixture from Trinidad and Tobago. Flavors of cinnamon, cloves, orange peel, and gentian root.

Question 4

Hellfire

Answer 4

Bittermens concentrated mixture of habanero sugar and vinegar that adds a little heat and zing to a cocktail

Question 5

House coconut cream

Answer 5

Mixture of fresh coconut flesh, coconut milk, and toasted coconut flakes.

Question 6

Demerara sugar

Answer 6

Demerara is a partially refined, light brown cane sugar with large crystals and a slight toffee flavor. Originally from Guyana.
Guyana trademarked their rum, but not their sugar so most Demerara today is refined sugar sprayed with molasses and recut.

Question 7

Falernum

Answer 7

Rum based liqueur From Barbados with prominent flavors of almond ginger cloves allspice and vanilla. We use John Taylor’s velvet Falernum.

Question 8

Fernet Branca

Answer 8

And Italian Bittersweet tomorrow that contains aloe, saffron, chamomile, and myrrh. Fernet has a pronounced bitterness and eucalyptus flavor.

1845 Bernadino Branca created what he said was the work of legendary swedish chemist Dr. Fernet.

Family business, 6th generation Branca now in charge, most ingredients are known but some passed down in secretive and slow process.

Sold legally during prohibition.
“Handshake” probably because bar manager never checked that old dusty bottle of Fernet

Some herbs boiled, others into centrifuge, blended into brandy and rested for 20 days, then moved to smaller barrels of Slovenian Oak and aged for a year.

Question 9

Manzanilla sherry

Answer 9

A type of Fino Sherry (the drier style) that hails from the seaside region of Sanlucar de Barrameda giving it a highly acidic slightly selenic flavor

Question 10

Spiced syrup

Answer 10

Proprietary syrup of cinnamon vanilla nutmeg and cloves

Question 11

Denizen Merchant Reserve Rum

Answer 11

A blended rum that was meant to replicate the earlier Rumsey used by trader Vic in the mai tai. It’s a blend of aged pot still Jamaican and an unaged cane syrup based Martinique Rum.

Question 12

Parce 3 year

Answer 12

A blend of rums from Panama, Trinidad, and Guyana that is blended in Colombia. It has notes of caramel and vanilla with a dry finish of Caribbean spice

Question 13

Plantation three star

Answer 13

Named after the three countries it represents: Trinidad Barbados and Jamaica. It has a heavier body than most filtered white runs from other producers.

Question 14

Plantation pineapple rum

Answer 14

A blend of plantations original dark and their 3 star rums infused and redistilled with pineapples from reunion island. David Wonderich helped resurrect this rum after reading Charles dickens the Pickwick papers in which Reverend Stiggins would take sips of his pineapple rum while he was preaching for temperance.

Question 15

Rhum JM Blanc

Answer 15

Distilled from fresh sugarcane juice this highly aromatic rum from the French island of Martinique presents notes of fresh cut grass and green pepper

Question 16

Smith and Cross

Answer 16

A blend of two Jamaican pot still runs that have the characteristic Jamaican funk with notes of caramelized banana and butter scotch. It is produced at Hampden Estates in Jamaica and is bottled at 57% ABV or navy strength.
Fermented in dunder pits

Question 17

Uruapan Charanda

Answer 17

A Mexican rum from the Michoacan region that is made from cane juice and piloncillo sugar. This rum possesses similar aromatics to a rhum Agricole from Martinique but has flavors of juicy pineapple.
Killer daiquiri rum

Question 18

Fallernum vs
Allspice vs
Ango vs
Caribbean spices vs
Our Spiced Syrup

Answer 18

Fallernum:
Allspice, almond, clove, ginger, vanilla

Allspice:
Clove, nutmeg, cinnamon

Angostura:
Cinnamon, cloves, orange peel, gentian root

“Caribbean spices”
Allspice, ginger, cinnamon, nutmeg, cloves

Spiced syrup:
Cinnamon, vanilla, nutmeg, cloves