Product: Drambuie Producer: The Drambuie Liqueur Approximate Retail Value: $19.99 for 375ml Category: Liqueur Country of Origin: Scotland Reviewer: D. Kearney Sparano The F Words: Flavor – Sweet, spicy. Feel – A little syrupy. Finish – Smooth with a hint of spice.

Rating:

This is a first for me; I’ve never had Drambuie before now. I’ve seen some commercials for it occasionally but aside from that it’s more or less a mystery to me. As always, I like to find out as much as I can about anything I am reviewing and pass it along. However, in this case there is little to say about the alcohol. Its ingredients and process are a closely guarded secret.

What can be found out is either historical or an excellent story for selling the product. Supposedly Prince Charles Edward Stuart gave the recipe to a Highland captain, John MacKinnon. He did so as a thank you for the sanctuary he was given after his defeat at the battle of Culloden. It was then passed down through the generations to a James Ross who patented it in London. Having died young, and to pay for their children’s education, his widow sold it to a different Mackinnon family who currently produces it. The name Drambuie comes from the Scottish Gaelic “an dram bruidheach” which means “the drink that satisfies.” It is confirmed that the base of the recipe is Scotch whisky. Honey, saffron, anise, nutmeg and other herbs are suspected to be included based off of the flavor.

One thing that already strikes me as interesting is the versatility that the Drambuie websites claim for the drink. There is a scale for the viewer to use ranging from warm to refreshing.

No where on the site is it suggested to drink Drambuie straight, so I didn’t. I first try it on ice. The flavor is as complex as promised. The first thing I notice in the aroma and flavor is the whisky. According to the site, such malt whiskies as The Macallan and The Glenlivet are used. It is definitely sweet, but that is balanced with spiciness. Unfortunately, my palette isn’t refined enough to discern every note, but now I do understand why they don’t recommend to drink it neat. There is too much going on in terms of flavor. The ice is needed to allow all the complexities to come forth. Though I like the complexities I could see it as problematic for some.

Next, I move further down toward the refreshing end of the spectrum with a drink called “The Libertine”; it’s very simple. Take half a lime and cut it into four wedges and muddle/crush in a glass, add crushed ice and Drambuie. It is suggested on the site as an alternative to a mojito. It is very refreshing and the lime helps simplify the complex flavor of the Drambuie. It is an excellent drink for someone who is looking for a distinctive cocktail. What I also like about it is that you don’t forget you are drinking alcohol.

My final sampling of Drambuie is Drambuie and soda. This is the smoothest way of drinking Drambuie I’ve tried, perhaps too smooth. The soda takes away much of the Drambuie’s complexity and the lime adds a refreshing element. As with some other cocktails, I would stress caution. I could see someone having one too many of these at a gathering and getting into trouble.

Drambuie is not simple; it is a liqueur with a complex flavor that balances both sweet and spicy notes. It is not for beginners or those with simple palettes. Though I enjoyed the complexity, it might not appeal to everyone. The best way to introduce yourself to Drambuie might be to work backwards and start with a Drambuie and soda to develop a taste for it.