When it comes to odd spirits, generally speaking they tend to exist in a foreign country, with some historical context and a rarity that make them hard to find outside their country of origin. But Chareau is different, starting with the fact that it’s California made.
Founded by Kurt Charron, Chareau pulls off the remarkable feat of creating an entirely new category of spirit, and for that matter a spirit that is worth drinking. Chareau is made from some very simple, natural ingredients: aloe vera, cucumber, eau de vie, lemon peel, muskmelon, spearmint, sugar and water.
Using aloe vera as a base for a spirit isn’t just a novelty either. Chareau won double gold in the San Francisco World Spirits Competition in 2017. There’s a particular freshness that comes from the aloe that many spirits that can’t impart, and it works well on its own and offers surprising complexity to cocktails.
All the ingredients are locally sourced in California, and organic as much as possible. Chareau is an exciting product in an area where most distillers tend to stick to the basics. By thinking outside the box, Charron has managed to create a product that should be on every bartenders shelf, not just for novelty sake either.
Here’s a couple recipes that really showcase how fresh Chareau is in cocktails:
GREEN IS THE NEW BLACK
- 2 oz Chareau
- 0.75 oz Fresh Lime Juice
- 0.25 oz Light Agave Syrup
- 4-5 Sprigs of Fresh Arugula
Method: Muddle the Arugula with the other ingredients in a cocktail shaker. Add ice and shake. Strain and Pour into a coupe
- 2 oz Gin
- 0.75 oz Chareau
- 0.5 oz Lillet Blanc
Method: Stir ingredients over ice. Strain into coupe and garnish with edible flowers.