IT'S RATHER IRONIC that a distillery world renown for its portfolio of flavored vodkas should now release a spirit that defines the nature and beauty of neutrality. Nevertheless, that’s precisely what the Royal Dirkzwager Distillery in Schiedam, Holland has achieved with handcrafted VAN GOGH BLUE TRIPLE WHEAT VODKA.

The ultra-premium vodka is triple-distilled from a blend of three different varieties of European wheat, each selected for their singular characteristics. Wheat sourced from the center of France is famous for its discernible sweetness, while the wheat from southern Germany has a pronounced mineral taste. The wheat cultivated near the Dutch coast is imbued with salty, sea-influenced notes. The grain is fermented in purified water and distilled in small batches and bottled at 80-proof.

Van Gogh Blue Triple Wheat Vodka is indeed a classy, elegant spirit. It’s shimmery and crystal clear with a lightweight, lushly textured body and a subtle herbal and grainy bouquet. The vodka’s soft, cool entry gradually builds intensity as it fills the mouth with semisweet, cereal-like flavors. The lingering finish is dry, warm and delectable in every respect.

The distillery has already had considerable success in the neutral realm with VAN GOGH VODKA. It’s made with a blend of wheat, corn and barley and twice-distilled in a continuous still before being finished in a traditional copper pot still. The vodka, 80-proof, has a lightweight, oily textured body and a prominent herbal and sweet grain bouquet. The palate is slightly spicy with intriguing mineral notes on the long silky finish.

Introduced in 1999, award-winning VAN GOGH GIN is crafted from an aromatic blend of 10 botanicals, each of which is steeped in neutral grain spirits and individually distilled in earthenware pots to create an essential oil. These infusions are then blended, double-distilled in column stills and finished in an alembic still designed specifically for producing gin. The heart of the distillate is reduced to 80-proof and rested for 6 weeks in underground tanks to allow the flavor to fully integrate.

Van Gogh Gin has a medium-weight, oily textured body and a lively bouquet of citrus, berries and spice with intriguing hints of juniper. The gin glides past the palate filling the mouth with layers of citrus and herbal flavors that persist long into the lingering finish.

The 130 year old distillery has distinguished itself as a master of the craft and merits its close association with the Van Gogh name.

COGNAC IS UNDOUBTEDLY the epitome of elegance and luxury. However, it’s extraordinarily uncommon to find an elegant and luxurious cognac that’s also affordable. The roster of qualified candidates is quite short and perched firmly at the top of the list is PIERRE FERRAND AMBRE, a captivating handcrafted cognac priced at a value-laden $45. It’s like the stars aligned to present us with the rare opportunity of bringing home a world-class spirit without needing to empty our checking account to do so.

Part of what makes this cognac such an amazing deal is the cachet rightfully accorded the venerable house of Pierre Ferrand. Situated in the heart of the esteemed Grande Champagne district, it is one of a small handful of firms that do not blend its Grande Champagne cognacs with those from lesser appellations. In their vineyards they cultivate Ugni Blanc and Colombard grapes. After harvesting, the grapes are immediately pressed and allowed to ferment naturally. The wines are left unfiltered and distilled on the lees, meaning that some of the skins and stems go into the still as well to produce more depth of flavor.

Pierre Ferrand employs several small copper pot stills—each with only a 25-hectoliter capacity—to produce their eaux de vie, a finest portion of which is transferred into 270-liter Limousin oak barrels. The estate’s seven aging cellars have traditional dirt floors to maintain the proper degree of humidity. After the cognac has been deemed fully matured, it is blended into its final expression and gradually reduced to proof with water that has been aged for up to six months in old, previously used barrels.

With a tasting profile of 10 years, Ambre is the youngest expression in the Pierre Ferrand range. It has a golden hue with amber highlights, a medium-weight, velvety textured body and an alluring bouquet imbued with raisins, citrus, caramel, roses and some oaky notes. The cognac is delicate, superbly balanced and slowly bathes the palate with the flavors of citrus, figs, spice and vanilla. Its finish lingers like a pleasant thought. Ambre would be a steal even at twice the price.

Where once using a cognac like this in a Sidecar or French 125 was considered sacrilege, it’s now viewed as an evolutionary imperative, the irrepressible drive to improve ones lot. The prevailing wisdom is that the better the spirit, the better the cocktail. Pierre Ferrand Ambre is an ideal choice when an ordinary cocktail won’t do. Although, like basic black with pearls, enjoying it in a snifter after dinner is always appropriate.