Scroll below to view Tenth Ward’s seasonal spirits.
GENEVER INSPIRED GIN
DESCRIPTION
Distilled from malted rye, malted barley, and cane spirit then vapor infused with juniper, angelica root, orris root, cardamom, elderflower, ginger root, persimmon, chicory root and orange peel.
TASTING NOTES
A nice hit of juniper on the front that transitions into subtle earthy notes with a burst of citrus. Finishes with uncompromising notes of malt, rye and chicory.
AWARDS
The Gin is In: Double Gold/5 Stars, 2020
San Francisco World Spirits Competition: Bronze, 2020
Recommended Cocktail
REVENANT
1.5 oz Genever Inspired Gin
4 oz grapefruit juice
0.25 oz lime juice
3 dashes lavender bitters
SMOKED CORN WHISKEY
DESCRIPTION
TASTING NOTES
Mezcal and scotch like notes, butter, sweet corn, and then a packed punch of smoke, campfire and wood on the finish
Recommended Cocktail
JALAPENO MARGARITA
1.5 oz Smoked Corn Whiskey
1 muddled jalapeño slice
1 oz orange liqueur
1 oz lime juice
0.5 oz simple syrup
Serve over ice. Garnish with salt rim, lime and jalapeño.
CARAWAY RYE
DESCRIPTION
A whiskey style spirit distilled from a mash bill of malted rye, malted barley and caraway seed.
TASTING NOTES
A mouthful of aquavit-like notes, malty tones, pops of chocolate, anise, and stone fruit
Recommended Cocktail
KENTUCY MULE
1.5 oz Caraway Rye
Ginger beer
Orange bitters
Pour whiskey and dash of orange bitters over ice, top with ginger beer, garnish with lime.
ABSINTHE NOUVELLE
DESCRIPTION
This is Maryland’s first absinthe! Distilled with the absinthe “holy trinity” of wormwood, anise, and fennel. All that emerald and natural green comes from small wormwood, hyssop, and lemon balm.
TASTING NOTES
A punch of rich licorice, complex herbal notes, and floral fairy dust.
AWARDS
American Craft Spirits Association: Bronze, Specialty Spirits, 2020
San Francisco World Spirits Competition: Silver, 2020
Recommended Cocktail
ABSINTHE FRAPPE
1 oz Absinthe Nouvelle
6-8 mint leaves
simple syrup
soda water
lemon wedge
Muddle mint, lemon wedge and simple syrup in shaker, add ice and absinthe, shake. Strain over a glass with crushed ice, top with soda water, garnish with lemon wedge and mint leaves.