About this SPIRIT
Tempus Fugit Spirits
Tempus Fugit is a small producer based in California. It was founded by John Troia and Peter Schaf in the early 2000s, both of whom are historians and experts in the field of historical cocktails, spirits and liqueurs.
Their mission is to recreate forgotten spirits and rediscover lost flavour profiles. Their spirits are crafted according to historical recipes, with a view to “arriving as close in taste to these forgotten spirits as is possible”.
Tempus Fugit’s distinctive portfolio includes a Crème de Banane made using heritage varieties of bananas; a Crème de Violettes; a Crème de Noyaux; and various absinthes. True to their historical focus, they also produce an intriguing Fernet: a dark brown, bitter medicinal spirit which was widely consumed in medieval times, but has since fallen out of fashion.
Their Crème de Banane is a firm favourite among Berry Bros. & Rudd staff and customers alike. John Troia lets us in on the process behind formulating this original spirit:
“One of the most important aspects of creating an authentic historic liqueur is to ensure that the ingredients are accurate to the era of your source recipe,” he explains. “For our Crème de Banane, we are producing a French recipe from 1884. Very rarely would a vintage recipe specify a specific varietal for an ingredient. In the case of our Crème de Banane, the recipe just references a certain quantity of bananas.
“The important next step is to ask the question: what kinds of bananas were available to a French distiller in 1884 and where did they come from? The answer, in this case, would have most certainly been from the Caribbean, specifically Guadeloupe and Martinique. After considering all of the historic data relating to banana imports to France in the 1880s, we knew that our banana sourcing needed to focus on variants grown within the Caribbean Sea corridor.”
We are delighted to offer a wide range of spirits from Tempus Fugit, all of which are made in this meticulously considered way.
USA
The United States is the world's fourth largest wine-producing nation after France, Italy and Spain, with double the quantity of fifth-placed Argentina. California is far and away the country's most important winemaking region, accounting for 90 percent of production. Wine is actually produced in every one of America's 50 states, even if Utah, Wyoming and North Dakota have only 12 wineries and just over 35ha of vines between them.
The history of the US wine industry is a thorny one; try as they might, the early East Coast settlers had little success making wine and had to wait until the mid-19th century for their first commercially-successful example: Nicholas Longworth's famous sparkling Catawba from Cincinnati, Ohio. The West Coast had a climate far more conducive to vine-growing and from its first vineyard (most likely Mission) planted in 1769 at San Diego, the wine industry swiftly flourished, boosted by the influx hastened by the Gold Rush.
However, the twin blights of mildew and phylloxera at end of the 19th century, followed by Prohibition from 1920 to 1933, set the wine industry back 100 years. Ever since, wine has endured a somewhat uneasy existence, flourishing despite an obstructive distribution system and often tacit government disapproval.The US boasts every type of producer, from the tiny garagiste nurturing a couple of barrels of incredibly rare and expensive wine, to the monumental producers of cheap brands like Ernst & Julio Gallo who sell 75m cases of wine a year – 25 percent of the total production of the US. Such progress has largely taken place in the last 40 years through an unquenchable desire for quality, the insistence on the finest expertise and technology, enormous investment and astute marketing.
California produces some of the world's greatest Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir and Chardonnay from famous regions like Napa and Sonoma. Recognition of this success dates back to the 1976 Judgment of Paris where The Golden State’s finest trounced the cream of French wine in a blind tasting.
After California, New York is in fact the second biggest wine-producing state; most wines are made from Concord, a grape often described as `foxy' – and not in a good way – although increasingly also from Chardonnay. From a qualitative point of view, however, California's closest rivals are Washington, which specialises in Bordeaux blends, and Oregon - which yields some very fine Pinot Noir. Of the rest, Virginia's reds from Cabernet and Merlot are showing potential, while Georgia, Missouri, Texas, Idaho, South Carolina, Pennsylvania and Michigan all have significant plantings, mostly of hybrid American varieties.
Although it doesn't yet have an AOC system per se, the concept of American Viticultural Areas (AVAs) was introduced here in 1980. From the very first in Augusta, Missouri, they have now grown to number 188. AVAs have none of the restrictive rules of the AOC system and are all the better for it: 85 percent of any wine labelled with a given AVA must come from that region. In addition, every state and county is classified as its own appellation.
When is a wine ready to drink?
We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.
Not ready
These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.
Ready - youthful
These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.
Ready - at best
These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.
Ready - mature
These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.
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Description
Founded in 2001, Tempus Fugit Spirits is known for recreating historically accurate liqueurs and spirits. Crème de Menthe Glaciale is a refreshing mint liqueur made using traditional methods and recipes. Tempus Fugit Spirits emphasizes natural ingredients, avoiding artificial flavours and colours. Nevertheless, the liqueurs have a vibrancy to them, with pure flavours that blend incredibly well with other ingredients. The result is that they are favoured by top bartenders and mixologists to create classic and innovative cocktails.
Iain Glover, Spirits Advisor, Berry Bros. & Rudd
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