Drink of the Week: Veda Mushroom Liqueur

I’ll preface this week’s recommendation with an important caveat: I am a mushroom lover—a certified fungi fan. But that said, the new Veda Mushroom Liqueur is surprisingly easy to enjoy. Does it taste like mushrooms? Yes, it does. It wouldn’t be nearly as interesting if it didn’t. But the thoughtfully crafted botanical liqueur manages to bring the true flavor of mushrooms into a format both intriguing and versatile.

Made in New York’s Hudson Valley at the Denning’s Point Distillery in Beacon, the Veda Mushroom Liqueur utilizes shiitake mushrooms as the central flavor component, contributing umami and a rich, earthy character. Complementary botanicals including rosemary, bay leaf, thyme, marshmallow, gentian, and horehound (a flowering plant in the mint family) bring some bitterness and herbal complexity, while New York state honey and maple syrup add a balancing sweetness.

The Veda Mushroom Liqueur drinks like an umami-forward amaro. The shiitake aroma is front and center on the nose, but the bittersweet liqueur is smooth and balanced, with a gently savory finish akin to a dashi broth. While the Veda on its own would make for a unique digestif, it also lends well to cocktails. I paired it with a spicy rye whiskey for a delightfully complex Manhattan riff. But, odds are, if you’ve purchased a mushroom liqueur, you are already game for experimentation. $42.99, winetherapynyc.com