Brooke Herron, 41, owner of Local Food & Drink, a digital marketing company in Sonoma, also admits she was underage when she first discovered Goldschläger. Diageo sold it off as part of a portfolio of 19 brands to Sazerac Co., which is a US distiller, in November 2018. Properties and Characteristics

Goldschläger is a Swiss cinnamon schnapps liqueur made with real gold flakes. It is one of the most popular and recognizable brands of liqueur worldwide, and has been around since the 18th century. Its name coes from the German words “gold” and “schläger,” which translates to “golden hammer.” The golden flakes of 24-carat gold are suspended in the liqueur, giving it a unique look and flavor. Still, Goldschläger is far from extinct. In fact, this March, Sazerac introduced a new iteration, Goldschläger 107. At 107 proof, a nod to the spirit’s original 100-plus proof formula, it seems distinctly hardcore. Teichenne Chocolate Schnapps is made entirely of natural ingredients, water from the Pyrenees and distilled with grain spirit. This is a high-class schnapps that never fails to impress. On The Nose Goldschlager translates from German to “goldbeater” regarding the profession of beating bars of gold into thin sheets of leaf, which is used in Goldschlager.Later, in 2018, Diageo sold the Goldschlager brand to the United States-based company, Sazerac. The Sazerac company is home to many other famous brands like Buffalo Trace, Van Winkle, Blanton’s, Eagle Rare, and many others.

Goldswasser, like Goldschlager, was infused with gold, only 23-karat instead of 24. It didn’t take long for Goldswasser to become a favorite of Peter and Katherine the Great, legendary czars. Goldschläger is a Swiss cinnamon schnapps that has tiny, yet visible flakes of gold floating in the liquid. The German word Goldschläger means ‘goldbeater’. Not sure if this will make you more valuable after drinking a few glasses, but it cannot hurt to try. On The Nose The first accounts of edible gold in Europe are from around the Middle Ages when they would use gold leaf as food decoration as well as for medicinal purposes. During the Renaissance in Europe, Paracelsus, the so-called “father of modern pharmacology,” was known to have used gold in a variety of pills and powders for medicinal purposes. I can’t honestly say whether it was the taste or the fact that they were ingesting precious metals which adds to showing off their extravagant lifestyle and wealth. Goldwasser is still made today.

Goldschlager is pretty much just your run-of-the-mill cinnamon-flavored booze, not unlike Fireball. You’re just getting the added bonus of being able to drink (and then poop out) real gold. Bitter-sweet opening with some citrus zest and notes of star anise and liquorice. The mid-palate becomes peppery, with notes of sage, rosemary and cinnamon. The finish is warming with dark coffee and ginger. Summary

Do you remember your first shot of Goldschläger? I don't. Do you want to know why? Six years ago I was told that the tiny flakes of gold in the liqueur were meant to cut the inside of your throat so that the alcohol could make it into your bloodstream and get you drunk faster. For years I've feared the stuff, picturing dozens of tiny knives slicing into my throat and getting me hammered in twenty minutes flat (I'm a light weight.) If you or someone you know was ever duped by this rumor, I'm here to tell you that it's all a lie.Some describe it as taking a shot of liquor with an Atomic Fireball in your mouth. I’ve always been a big fan of the Atomic Fireball candy so… Cinnamon schnapps is fairly smooth and the impact of the hot, sweet cinnamon masks the flavor of alcohol.

When industry veteran Bo Wayne, 54, got his first bartending gig in 1993 at a gay bar in New York City’s East Village, it was “the city of Goldschläger,” he says, referring to the Swiss cinnamon liqueur’s prominence. The flavor profile is a bit different as well since Goldschlager tends to have an original taste, while cinnamon whiskey tastes more like cinnamon-flavored whiskey.

Wayne says that people still shoot Jägermeister and other spirits, like Fireball. Neither is on the menu at Spanish Diner, the bar/restaurant on Manhattan’s Far West Side where he tends bar.