“In Northern Michigan, cherry trees are everywhere. Each year, around the middle of May, they begin to bloom, turning thousands of acres of cherry orchards flowery white and buzzing with bees. By July, the branches of the trees bend down under the weight of the fruit at peak ripeness. It is precisely at this moment that we harvest the tart Montmorency cherries used in our Cherry Bounce. The celebration of this annual routine is captured in every bottle of this fine liqueur.”
For generations, Michigan cherry farmers have been filling Mason jars with tart cherries, sugar, spices and flavorless vodka. At first, the cherries float. But during maceration, they become soaked with liquid and sink. After a few months in the canning shed the cherries begin to float again, having ‘bounced’ off the bottom of the jar. This wonderful phenomenon coincides perfectly with the holiday season.
The aroma of fresh tart cherries, subtle whiskey, light clove and vanilla create a flavor balance of sweet and sour, complemented by the delicate whiskey heat, the depth of the barrel, and a hint of dark cooking spices.
Bourbon and Bounce
• fill rocks glass with ice
• add 2oz Woolly Bourbon or Rye
• add 1oz Cherry Bounce
• add 2-3 dashes Angostura bitters
• stir until cold (strain if desired)
Garnish with a cherry.
Classic Old Fashioned
• add 1.5” orange zest to rocks glass
• add .25oz simple syrup
• add 2 dashes bitters (or to taste)
• muddle and discard fruit
• fill glass with ice (or transfer to coupe for neat)
• add 2oz. 9-Year Northern Rye
Garnish with orange zest spiral.
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