Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.
- Suggested retail price: $159
- Thursday, October 27 (for as long as it lasts), we're pouring one ounce for $5
Let me tell you about an extraordinary man named Rob Cooper. I didn't know Rob well. I first met him when he launched his signature product St. Germain Elderflower Liqueur circa 2007, a product that is now behind almost every bar in America. It is very very good and Rob brought it to market against all odds and great skepticism. That product was a result of this one man's dogged determination. He was the little elderflower-powered engine that could. After its great success, Rob went on to recreate and bring to market historical products that had fallen out of production. Bartenders around the world rejoiced at his resurrection of Creme Yvette and who could not be pleased with the whimsical Slow 'n Low Rock 'n Rye.
On our second meeting a year or two later, he was surprised and a little dismayed to learn that we weren't carrying St. Germain behind our bars. You see Mark and I have long loved the elderflower flavor in cocktails. Since 1995, we have been using a traditional a non-alcoholic elderflower syrup from the Austrian winery, Nikolaihof. When I explained that to Rob, he gave me a pass. It seems elderflower syrup like the 'hollarblutendsirup' from Nikoliahof were the inspiration for St. Germain.
I did get an email from him when Creme Yvette was launched. He wanted to be sure we weren't using some traditional old violet syrup he didn't know about. It was funny, and of course, we've carried the Creme Yvette since it's launch. In short, Rob was a peach. Both he and his products had great integrity and great taste.
Rob passed away this April at the much too young age of 39.
He had turned his attention to whisky. While his contributions on the liqueur front impacted bartending worldwide, I can only imagine what his impact would have been on the whiskey game. He had acquired some stock of old rye, which he continued to age in barrel. Shortly before his passing, Rob completed what will be his last project, Lock, Stock and Barrel 13 year American Rye whiskey. I am not at all surprised that it is just freaking extraordinary. It reminds me of old bottles of pre-Prohibition Pennsylvania rye that I've been lucky enough to try. The world has certainly missed out on the extraordinary things Rob would have done in the whisky world. We will be pouring Rob's last product, at cost, Thursday. I will raise my glass with my ounce to him. Down to the last drop, here's a guy who made a difference.
Next Week in The Spirits Project
Auchroisk 25 Year Scotch