Spirit Review and Recipe: Rivulet Pecan Liqueur
Europeans have long had a lock on the great nut liqueurs. Frangelico, Nocello, Amaretto, Morey, and our recently reviewed Nux Alpina Walnut. Now the Americans joins the top shelf with Rivulet. This hickory pecan liqueur was recently tasted by our tasting panel and comes highly recommended.
Deep gold in the glass. A medium nose of pecan, vanilla, sugar cookie, and toast make evident the base of this spirit is barrel aged brandy. Smooth up front, lots of butterscotch, caramel, and hot butter pecan giving way to citrus and allspice on the mid-palate and a nice medium finish of vanilla and maple with lots of toast. Heat is evident, but 30% ABV kept in check with the sugar. Incredibly smooth showed up on all tasting panelist notes
This would be an interesting substitute for any cocktail calling for a nut liqueur. Unlike many spirits, Rivulet’s website has nearly 40 recipes ready to go, so you will have plenty of guidance. We tried the Kentucky Pie (see below), which was excellent. We love Frangelico and hot chocolate and will be interested to try that it with Rivulet instead. The label calls for it to be sipped neat, but that sugar content may limit your ability to do that.
Spirit: Rivulet Pecan Liqueur
From: Rivulet, C88 Holdings, Louisville, Kentucky
Rating: 96 pts
Recipe: Kentucky Pie
1 ounce Rivulet Liqueur
1 ounce Godiva Chocolate Liqueur
1 ounce Bourbon (we used Evan Williams Bottled in Bond)
Orange twist, for garnish
Combine all ingredients and serve in a double old fashioned over ice, or if you prefer a martini, combine in mixing glass filled with ice, stir until well chilled and served straight up in a martini or coupe glass. Garnish with orange twist.