Horse With No Name. A Bourbon that combines the best of two worlds: The fragrant oak aroma of Bourbon, with its floral accompaniments of vanilla and coconut, and a hint of the elegant, fruity sweetness of Black Forest Habanero heat. Horse With No Name - Don't saddle for anything less!
A blend of the finest bourbon whiskey and a distillate from locally farmed habanero chilis, Horse With No Name -- a fitting title for a liquid that’s impossible to demarcate in the tightly regulated world of liquor.
Habanero meets yellow dent corn, soft red winter wheat, six row distiller´s malt and a proprietary yeast strain that was captured from a pecan. Boom!
The Horse’s Spirit Company was founded by Alexander Stein in 2020. The creator of Monkey 47 gin is intending to melt down any preconceived notions about what a spirit can or should be.
Dandy's DEEP DIVE
The Horse’s Spirit Company
One plus one equals two – it doesn’t get much more logical than that, does it? To make one and one add up to three, however, you need some real magic. It takes a little something others don´t have; something that defines uniqueness and the constant pursuit of it. Enter The Horses Spirit Company, which was founded in the Black Forest in 2020. Its aim? To blend the centuries-old distilling expertise of its home region into the traditional production of American whiskey, thereby capturing the best of both worlds on a new quest into the spirit realm. Saddle up!
This bourbon is made with yellow dent corn, soft red winter wheat, six-row distiller´s malt and a proprietary yeast strain that was captured from a pecan. By law, all straight bourbon whiskey must be aged at least two years in charred oak barrels. Charring the inside of the barrel caramelises the natural wood sugars that will impart body, colour, and sweet and toasty flavours to the whiskey. It also breaks down the lignin, lipids, and tannins in the wood, which infuses vanilla, spice, oak, coconut, and floral flavours into the final product.
To spice up the bourbon in the most literal sense, a habanero distillate is produced in the Black Forest using traditional and artisanal methods of flavour extraction. For the production of this distillate, a habanero species called Red Savina, a cultivar of the habanero chili (Capsicum chinense Jacquin) is used. Prior to Distillation, the habaneros are thoroughly milled and then macerated in molasses-based neutral alcohol for about ten days. Following maceration (that is, steeping plant materials in alcohol), the result is carefully distilled in a 100-litre still, diluted with natural spring water and finally left to mellow in earthenware tanks for several months. The heat caused by the capsaicin (the spicy substance in peppers) is kept out of the distillate, meaning you’ll get the habanero experience without turning your tongue into a burnt offering. Sounds intriguing, doesn’t it?
Horse with No Name combines the best of two worlds: the fragrant oak aroma of a fully bodied bourbon, with its floral accompaniments of vanilla and coconut, and a hint of the elegant, fruity sweetness of habanero heat.
5 cl Horse With No Name
1 dash Angostura bitters
10 cl Ginger ale
1 pc. Lemon zest sprial
Pour the Horse With No Name into a glass with ice cubes, then fill up with ginger ale and Angostura bitters. Garnish with a long spiral of lemon zest.
4 cl Horse With No Name
1 dash Lemon juice
1 dash Lime juice
10 cl Coca-Cola
1 pc. Lemon zest
Stir up all the ingredients with ice cubes and serve in a glass with garnish of lemon zest.
Sweet Horse Manhattan
4 cl Horse With No Name
2 cl Vermouth rosso
2 dash Angostura bitters
1 pc. Cocktail cherry
Give all the ingredients a vigorous stir along with some ice cubes, then serve with a cocktail cherry.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.