The report card is in! Wine Enthusiast gave Kinsman Rakia a grade of 89, naming it among some of the world's top new fruit brandies.

In a recent article, Kara Newman, Wine Enthusiast spirits editor, said the “fruit-forward spirit” was a “pleasant surprise.” She goes on to tip her hat to Kinsman’s use in cocktails, particularly the classic Fitzgerald (recipe below).

Here’s what she wrote about the San Antonio-made spirit in Wine Enthusiast:

“This unusual small-batch apricot brandy is made in Texas. It has a bold, delicious apricot aroma. On the palate, the stone fruit flavor is more subdued, with almond richness taking center stage and finishing with a floral touch. Pair with almond or vanilla desserts.

"Since many fruit brandies skew traditional, hailing from the Old World, a distinctly new-world apricot brandy from Texas was a particularly pleasant surprise. Made in San Antonio by Dorćol Distilling and based on Serbian rakia, this fruit-forward spirit seems to be made with cocktails in mind. Indeed, their take on the classic Fitzgerald seems like an ideal sour-style template to try with other fruit brandies too. Word has it they’re working on a barrel-aged version as well; we can’t wait to test-drive it when it’s ready."

In July, Newman, in an article for NYC-based Tasting Table, named Kinsman Rakia among the five best U.S.-made spirits with roots from the Old World. Check out our post here.

And, yes, we started our barrel-aging program. Earlier this year we filled a Texas sherry barrel full of Kinsman Rakia and it’s already smelling wonderful. We expect it to age for a bit so stay tuned. 

The Fitzgerald

1 ½ ounces Kinsman Rakia

½ ounce lemon juice

½ ounce Simple Syrup

2 dashes Angostura bitters

Combine ingredients except bitters in cocktail shaker. Add ice and shake. Strain into a coupe and top with bitters.