Fruita Triple Sec: The Latest Milestone of Waterpocket Distillery’s Sensory Journey
Beer & Spirits
The experience of touring Waterpocket Distillery is akin to wandering through a high-end perfumery. In the laboratory corner, walls are adorned with neatly stacked jars holding botanical treasures such as true cinnamon, bergamot and chamomile. Inside one of the stills—an apparatus used to distill liquid through heating and cooling to condense the vapor—fragrant coriander seeds swim in a batch of gin. In the heart of this aromatic haven, husband and wife duo Alan and Julia Scott craft spirits that mirror their deepest passions.
“We’re very boutique,” Alan says proudly. “We craft amaros, but we’re known for our botanical spirits. Triple sec is the latest addition to our lineup.” Waterpocket’s Fruita Triple Sec is crafted with only the finest aromatics. Key components include mace, orange petals, sweet orange and lemon pieces, cloves and dried peels of Haitian bitter oranges.
The Haitian bitter orange peel emerges as the pièce de résistance in Fruita Triple Sec, and for Alan, only the best will do. “We’re very dedicated to craft methods and real whole ingredients,” he says. “We source from multiple companies, but it has to be the right ingredient with the right aroma. Aroma is critical, and it’s particularly important with the triple sec. With so few ingredients, each of them has to work.”
“In some cases, we feel that we’re involved in a creative process where we don’t know the end. We’re discovering as we go, developing expertise, discovering new flavors and evolving our palates on our personal journey of connoisseurship.”
Waterpocket employs multi-stage maceration processes in Italian macerators to extract flavors from the ingredients. Some of the maceration goes straight into barrels while the rest enters a sill to undergo distillation. The two different methods of extraction create distinct profiles from the same botanicals. In the end, “you get more than the sum of its parts,” Alan says.
“You’re looking for mouthfeel; you’re looking for the truth of the original ingredients. Some of the artistry comes in what ratios you’re using, how they’re staged during the maceration, how you distill it and what you’re putting in your distillation. Then, barrel aging allows the flavors to meld, rest and settle with just a tiny bit of oak.”
Alan notes that the origin of triple sec can be traced back to the Spanish conquistadors who introduced Seville oranges to the New World, where the plant evolved rapidly to adapt to the climate of islands like Curaçao.
“You’re looking for mouthfeel; you’re looking for the truth of the original ingredients.”
Over time, the fruit became too bitter to eat, but the maceration and distillation of the exceptionally aromatic peels led to the creation of orange liquors. “Triple sec” became known as a neutral base spirit infused with delightful orange flavors. Then, “brands like Cointreau and Grand Marnier later built upon this concept, each innovating in their own unique way,” Alan explains.
For Alan, gaps between these iconic brands presented an opportunity to craft a distinctive triple sec. He started experimenting when he had extra citrus peels left from some batches of Pennellen Amaro. After several months of meticulous formulation, the brew was ready to mix into margaritas and Mai Tais or to drink straight from a glass.
Prospective customers can find Waterpocket’s Fruita Triple Sec at select DABS stores, and many craft cocktail bars in the city proudly incorporate it into their offerings. Alan is excited about Fruita Triple Sec’s unique position, bridging the gap between the budget-friendly bottom-shelf options and the premium French imports.
“Aroma is critical, and it’s particularly important with the triple sec. With so few ingredients, each of them has to work.”
What else is in the pipeline for Waterpocket Distillery? Alan offers a sneak peek: spiced rum crafted with Ugandan cocoa bean, dark-roasted coffee, whole cardamom pods, cinnamon sticks and Ugandan vanilla and a new amaro and an aquavit, which will be released under Waterpocket’s Snow Angel label.
“In some cases, we feel that we’re involved in a creative process where we don’t know the end,” Alan says. “We’re discovering as we go, developing expertise, discovering new flavors and evolving our palates on our personal journey of connoisseurship. We’ve learned from everything we’ve made, and we believe the best days are ahead.”
Learn more about Waterpocket Distillery and its offerings by visiting waterpocket.co.
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