Art in the Age, the artisan spirits company rooted in Philadelphia, with its sister distillery Tamworth, in New Hampshire, has never shied away from making offbeat and obscure products. There’s Cherry Bounce, based on a recipe going back to the time of George and Martha Washington, a Chicory Root vodka, and even a Beaver musk-flavored whiskey (yes, really), Eau de Musc. Its newest release is a little less head-scratching, though nonetheless full of imagination: Dande Jack, a dandelion-infused brandy.
This clever take on the under-appreciated flower/weed (however you see it) is a complex expression of Art in the Age’s popular Maple Jack. A touch of clear apple brandy helps to lighten up the dark barrel notes, and a little chicory root lends bitter woody structure. Lest you think Dande Jack is a one-dimensional, overly floral number, there is a nice bitterness balancing out the sweetness. The maple is indeed present, with notes of rich dark-grade syrup, baked apple and a sugar shack on the nose. Sips of Dande Jack yield flavors of mulled cider, clove and caramel, with just a little heat (the spirit is relatively low-proof at 35% ABV), and a grounding sensation from the dandelion root and chicory root give a boldness to the flavored brandy. The top notes are where you’ll find pronounced fruit and floral flavors, and the finish is baked cinnamon.
Dande Jack is being released in a limited run of 200 bottles, retailing at $49.99 each. Art in the Age celebrated the launch of this springy spirit on Friday, May 31 at Art in the Age’s tasting room in Old City, Philadelphia. Farm/forager Heather McMonnies of Food Hedge, provided guests with a history of the dandelion and its common culinary uses, and Executive Chef Liam Geoghegan of Stephen Starr’s English restaurant, The Dandelion, created a special menu of complimentary hors d’oeuvres. Bites like deviled eggs, smoked salmon and trout pâté and dandelion root-crusted beef carpaccio, featuring foraged dandelions from around Philadelphia were included. Geoghegan also plated up some of The Dandelion’s cheeses, and all the snacks were paired with Dande Jack cocktails designed by Art in the Age’s mixologist, Lee Noble.
Find Art in the Age at 116 N. 3rd St. in Philadelphia; phone: (215) 922-2600.
