Whiskey/whisky is our primary focus with nearly 750 whisk(e)y reviews, but the holidays are often a gathering of friends and family, some of whom may enjoy a drink but not particularly whisk(e)y. Even for us fans of the water of life, it is nice to change things up from time to time, and to give folks some thoughts as they consider holiday shopping.
I’ll examine Martell Blue Swift (a spirit drink made of cognac V.S.O.P. that is finished in bourbon barrels) neat and in our traditional review format. Then I’ll try it in some of their recommended cocktail recipes and share my thoughts. We would like to thank Martell and Ketchum for sending us a sample to review, as well as the cocktail recipes!
Martell Blue Swift
40% ABV
$45-$50
Website
What the Producer Says
An audacious combination. Martell Blue Swift is made of cognac VSOP then finished in Bourbon Barrels.
The Color: Copper with golden highlights.
The Aroma: Gourmet notes of banana and caramelised pear introduce the subtle sweetness of vanilla, coconut and spices.
The Taste: A sensation of fullness and generosity with notes of ginger and candied fruit, followed by distinctive hints of toasted oak from the Kentucky bourbon casks.
In 1783, Martell was the first Maison to ship cognac to the United States. Today, Martell celebrates this history with another first: Martell Blue Swift, the first-ever spirit drink made of cognac VSOP and finished in bourbon casks.
Through Martell’s signature distillation process, the eaux-de-vie absorbs the rich aromatic tones of the bourbon cask. The result is Martell’s hallmark style – delicate notes of candied fruit and plum – complemented by the subtle sweetness of vanilla and toasted oak from the casks. Exceptionally smooth, with a rounded taste and unique character.
What Gary Says
Nose: Grapey with raisins, oak, over-ripe bananas, vanilla flan, nutmeg, allspice, anise, and wisps of apple cider and toffee.
Palate: Sweet and fruity with ginger and pear, vanilla with lovely baking spices of cinnamon, clove and a touch of pepper.
Finish: Short to moderate in length, slightly drying with grapes, dried orchard fruit, and oak.
Comments: I apologize to cognac conniseurs, as I am absolutely a cognac novice. While that experience is quite limited, this definitely has more oomph with oak and spice notes than a typical V.S.O.P. As a fan of bourbon, I appreciate the influence that finishing is bringing to this party.
Rating: Stands Out
Now onto the cocktails! This first one is for the holidays; the second is what was on the packaging of the provided sample of Martell Blue Swift Limited Edition by Ghetto Gastro, which includes a julep cup (so how can you not try a julep!)
- 1 part Martell Blue Swift
- 2 parts Apple cider
- 2 dashes Angostura bitters
- Apple slices and cinnamon sticks for garnish
- Place few ice cubes into the shakers
- Pour Blue Swift, apple cider, and bitters
- Shake ingredients together and pour into a wine tumbler
- Garnish with apple slices and cinnamon sticks
What Gary Thought: The apple cider definitely gives it a fall vibe, although I found that the apple cider overpowered the Martell Blue Swift. This was very easy drinking. My wife who isn’t a big cocktail fan enjoyed it (although thought maybe serving it warm would be better). I get that cocktails aren’t designed to make the alcohol component the lead, but I tried this at more of an equal ratio of Martell Blue Swift to apple cider and enjoyed that much more.
Martell Julep
- 2 parts Martell Blue Swift
- 0.5 part sugar syrup (simple syrup)
- 10-12 fresh mint leaves
- Press the mint leaves in a julep cup with a flat-end bar spoon or a muddler
- Add Martell Blue Swift and sugar syrup
- Fill with crushed ice
- Stir until the cup is well frosted
- Garnish with a grated nutmeg and a pine sprig
What Gary Thought: I skipped the pine sprig and went with mint instead (although did have some whole nutmeg which to grate over the top). The mint julep is a classic bourbon cocktail, so as a whisk(e)y enthusiast I was excited to try this. I’ll confess that I took some liberties with the instructions (such as adding the simple syrup with the leaves before muddling, as this is what I’ve always done and seen done when I’ve ordered this drink), but kept the proportions the same. Compared to a classic mint julep with bourbon, this is a tad sweeter. I really like the touch of the freshly grated nutmeg (I did just two passes over my glass – image below).
The provided julep cup worked well, and frosted up nicely. I think fans of mint juleps would enjoy this as a fresh take, and the nutmeg gives it a bit of a holiday feel.
Cheers!
Gary
