GSN Review: Few Anguish & Regret
December 8, 2015 by frodelicious
Few Anguish & Regret is an infusion of a house-made ras al hanout Moroccan spice blend in neutral spirit distilled in-house from the same grains as the rest of the Few products. The blend includes cinnamon, ginger, peppercorns and other spices. It’s 80-proof, with a spicy, earth, floral bitterness.
It was inspired by malört
, a Swedish bitter spirit that’s a Chicago favorite. The malort brand most people are familiar with is Jeppson’s
, which is made in Florida. (Jeppson’s is also a liqueur, while Anguish & Regret contains no sugar.) Few originally had the name malort on the label (and got TTB approval for it) but thanks to a cease & desist letter the word is crossed out with a Sharpie.
In terms of cocktails, one way to think of Anguish & Regret is like Chartreuse without any sugar in it. According to the company, it makes a very nice Last Word, as well as a Daisy de Santiago
, which is a Charles H. Baker cocktail from the ’30s. It’s essentially a Daiquiri with 3/4 of an ounce of Yellow Chartreuse added, served on the rocks in a Collins glass with a bit of club soda.
Few Anguish & Regret (80 proof)
Visual: Extremely pale gold.
Nose: In some ways, this reminds me of bison grass. Slightly sweet, with a buttery tonality. Grassy, herbal and with a wide palette of high and low notes.
Taste: Much less bitter than Jeppson’s, but still with a definite mouth-drying edge that borders on uncomfortable. Surprisingly, there is a slight sweetness here as well. I can only think it comes from the distillate itself, since there is no added sugar. Not as complex as Chartreuse, but a worthy compadre.
Finish: Medium long with a lot still going on in the fade. There is also a saltiness that keeps things interesting.
Overall: Definitely a spirit to pair with tequila, gin, or aquavit. If using in place of Chartreuse, make sure to add a 1/4 tsp of simple syrup to balance out the effect.
GSN Rating: B+
For more information go to: Few Spirits
As a bonus, here is an original Anguish & Regret recipe by Hastings Cameron & Ed Hong from Gib’s in Madison, Wisc.:
1.25 oz. Tapatio Blanco 110-proof Tequila
.75 oz. Few Anguish & Regret
.75 oz. Dolin Dry Vermouth
1 Grapefruit coin (cut a silver dollar-sized disc of grapefruit peel with a paring knife, leaving a little pith for the extra bitterness)
1 pinch Salt
Glass: Nick & Nora or Martini
Garnish: Grapefruit twist and lavender sprig
DIRECTIONS: Add all the ingredients to a mixing glass, fill with large ice cubes and stir for 18-24 seconds. Strain into a chilled Nick & Nora or Martini glass. Twist a slice of grapefruit peel over the surface of the drink to express the oils, then trim into a rectangular shape, puncture the center with the tip of a paring knife and insert the stem of a lavender sprig so it sits upright, and use as garnish.