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Barrow's Intense Ginger Liqueur
Barrow's Intense Ginger Liqueur began in founder Josh Morton's loft on Barrow Street in Manhattan, where a homemade limoncello recipe had its lemon swapped for his family's favorite flavor, ginger, with more root and less sugar. After dinner-party testing, Morton moved production in 2012 into a 500-square-foot space in Industry City, Sunset Park, Brooklyn, hand-bottling, labeling and numbering every bottle himself, and launched the brand in 2013. The liqueur is made from just four ingredients: fresh ginger root, neutral cane spirit, water and cane sugar, with no preservatives, artificial flavors or additives. More than 200 pounds of fresh organic ginger go into each cold-pressed batch, roughly a quarter pound per bottle, and the shredded root is steeped for about a month before the unfiltered liqueur is bottled at 22% ABV (44 proof). Wine Enthusiast scored it 93 points, the highest rating given to a ginger liqueur, it took Platinum Best in Class at the SIP Awards, and Drinkhacker named it the top ginger liqueur. Reviewers note sharp fresh ginger tempered by cane sweetness with candied ginger and orange marmalade and a long spicy finish. Barrow's now sells in 48 states.
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