Spirits

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  • Enchanting Egypt: Where to Find the Magic

    TalesBlog
    Emma
    23 Oct 2014 | 5:12 pm
    Egypt is one of the world’s most spectacular destinations. Some women may be put off by the idea of traveling through Egypt alone, but the reality is that the country is safe, hospitable and fascinating for savvy travellers who take the time to learn about the culture. Flights to Egypt are frequent and affordable, and combined with a modest wardrobe, a good itinerary and a polite and informed disposition, visitors have all the requisite elements for a successful Egyptian adventure; one full of history, culture, and spectacular scenery. Here are some of Egypt’s very best additions to any…
  • Pst! Check Out the Coachman's Secret Menu (Told Through Instagram and Phone Pictures)

    The Joy of Drinking
    13 Oct 2014 | 11:50 pm
    After much debating back and forth about keeping it to ourselves, we're going to let San Francisco into one of our favorite little secrets: the secret menu at the Coachman in San Francisco's gritty part of SOMA. As if you needed another reason to check out their extremely creative program, someone allowed bar manager Johnny Codd near liquid nitrogen, fire, fireball, and a smoke machine, and this menu was the fantastic result. If you are at the bar and you ask for it, you'll be allowed to choose from a short list of these sippable wonders. They run for $14-$16 and are perfect to…
  • Spooky Fall Cocktail Recipes

    Cocktails News
    24 Oct 2014 | 9:49 am
    TV Welcome to KDKA-TV on CBSPittsburgh.com! KDKA-TV is joining forces with the most trusted local CBS RADIO stations in Pittsburgh to give you the best Pittsburgh has to offer. KDKA-TV is part of CBS Television Stations, [...] NewsRadio 1020 KDKA Welcome to NEWSRADIO 1020 KDKA on CBSPittsburgh.com! We appreciate your interest in the world's first commercial radio station! Join us on-air or online for Pittsburgh's up-to-the-minute news talk, weather and traffic reports.
  • Bourbon Pumpkin Smash

    Liqurious
    HungryCoupleNYC
    23 Oct 2014 | 7:17 pm
    Bourbon Pumpkin Smash (Still thirsty? See Liqurious)
  • WhiskyCast Episode 502: October 18, 2014

    WhiskyCast
    Mark Gillespie
    18 Oct 2014 | 11:33 pm
    Finland has a love-hate relationship with whisky. Finns love it, and the Finnish government hates it. Distilled spirits advertising is banned, and regulators went so far as to force the organizers of a Helsinki beer and whisky festival this coming weekend to drop "whisky" from the event's name or risk losing their permits. It's still legal to make whisky in Finland, though...and we'll find out more about Teerenpeli Distillery & Brewery and the Kyrö Distilling Company on this week's WhiskyCast In-Depth. In the news, Chivas Brothers gives its new Speyside distillery a name, both sides…
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    TalesBlog

  • Enchanting Egypt: Where to Find the Magic

    Emma
    23 Oct 2014 | 5:12 pm
    Egypt is one of the world’s most spectacular destinations. Some women may be put off by the idea of traveling through Egypt alone, but the reality is that the country is safe, hospitable and fascinating for savvy travellers who take the time to learn about the culture. Flights to Egypt are frequent and affordable, and combined with a modest wardrobe, a good itinerary and a polite and informed disposition, visitors have all the requisite elements for a successful Egyptian adventure; one full of history, culture, and spectacular scenery. Here are some of Egypt’s very best additions to any…
  • What Every Girl Should Have in Her Car

    Emma
    25 Sep 2014 | 5:55 pm
    You look inside a guys car and you will find some car wash, perhaps a medical kit and a spare tire. Where us girls like to have something on hand for any situation that life may throw at us. Whilst sometimes we may have a little too much in there, here is my list of what every girl should carry in her car. If you’re looking for a new car (and let’s be honest, who isn’t?) why don’t you check what’s on offer with #guesswho. An umbrella There is nothing worse than looking your best, makeup perfect, hair looking great and you go to step out of your car, only to be…
  • Sailing Solo: What to Expect from a Solo Cruise Holiday

    Emma
    25 Sep 2014 | 5:47 pm
    Travelling solo brings with it sweeping highs and crashing lows. It can push a person way beyond their comfort zone and at the same time form friendships that don’t tend to happen in the same way when travelling with friends. Cruise holidays are well suited to the solo traveller – here’s a look at what to expect: Beach Time The typical cruise itinerary transports passengers between beautiful white beaches on tranquil, peaceful islands. There are a number of beach resorts owned by cruise companies, such as Labadee, the Haitian paradise owned by Royal Caribbean cruises. Cities of Culture…
  • Top five winter destinations for all the family

    Emma
    25 Sep 2014 | 2:39 am
    If you’re planning on enjoying a winter escape with the family, deciding on where to go can be a difficult task. In order to choose the best destination you need to consider exactly what you’re looking for. Here are the top five family winter destinations, with something to suit everyone’s preferences. 1. Florida: the ultimate winter sun destination If you’re looking for a luxury holiday destination with plenty of winter sun, Florida is an excellent choice. The weather stays around 30°C and there are plenty of family-friendly attractions. Head to Walt Disney World Resort for the…
  • Tips for Traveling Solo

    Emma
    21 Aug 2014 | 7:07 am
    There are too many people out there afraid of the idea of traveling solo, but the real truth is that it can be as rewarding an experience as traveling with friends or with a boyfriend/girlfriend can be. There are so many places to see in the world and it would be a real pity to miss out on them just because your friends are not available! There are lots of ways to have enjoyable singles holidays from organised tours to just traveling on the fly. Here are some great tips about traveling solo, having fun while doing it and staying safe too: Common Sense It does not matter if you are a woman or…
 
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    The Joy of Drinking

  • Pst! Check Out the Coachman's Secret Menu (Told Through Instagram and Phone Pictures)

    13 Oct 2014 | 11:50 pm
    After much debating back and forth about keeping it to ourselves, we're going to let San Francisco into one of our favorite little secrets: the secret menu at the Coachman in San Francisco's gritty part of SOMA. As if you needed another reason to check out their extremely creative program, someone allowed bar manager Johnny Codd near liquid nitrogen, fire, fireball, and a smoke machine, and this menu was the fantastic result. If you are at the bar and you ask for it, you'll be allowed to choose from a short list of these sippable wonders. They run for $14-$16 and are perfect to…
  • Meet the Cocktails: Japanese, European, and American cocktail styles blend at Ramen Shop

    24 Sep 2014 | 12:05 am
    It recently came to our attention that we've known Chris Lane for, well, years.The early days of Heaven's Dog used to have what is now a bygone SF unicorn: $5 cocktails. Chris used to work at Heaven's Dog on Fridays, and as we'd while away the Friday evening, Chris would indulge us with crazy awesome cocktails of his own design, as well as an impressive list of classics and tiki (Scorpion please!). It may or may not have inspired Josh to even pen a blog post in the form of an ode to the Devil's Backbone, a deep, slow, and stirred Scotch drink that Chris eventually put on the Lolinda menu.
  • The World's First Taste of Glenrothes 1992

    17 Sep 2014 | 12:11 am
    I don't think that small Asian girls are commonly pegged as Scotch enthusiasts (for shame!), but I have to admit that I do love to enjoy a sip of smokey whisky every now and again, especially with my favorite albums on slow burn at home.And tonight I had the special delight of a vertical tasting of Glenrothes Scotch—in particular the unveiling of the second edition of the Glenrothes 1992 ($249.99), which was just released into the world this evening.At 88 proof, it's an elegant Scotch, perfect for a celebratory sip with friends. It's light, smooth, and runny in viscosity with delightful…
  • A brief introduction to sherry

    17 Aug 2014 | 9:14 pm
    Last year, Noelle and I talked about the emergence of sherry in San Francisco, helped along by Michelin-starred Range in the Mission. Personally, I've been rooting for sherry for a few years now, and I'm excited that it's now taking root in a big way.I recently had the great good fortune to sample a flight of sherries from Tío Pepe, one of the sherry Spain's sherry bodegas. I was so blown away by the passion of these guys, as well as their lovely sherries, that I wanted to share some of what I learned here. This post is meant to be a basic sherry primer for anyone interested in sherry but…
  • A Glorious Range of Gins Showcased at Bourbon Steak's Juniper in July

    30 Jul 2014 | 9:42 pm
    There's a day left to do it! For a quick escape this month, Michael Mina's Bourbon Steak is featuring some gorgeous gins in its Juniper in July special. Located in the classic St Francis Westin in Union Square, the airy, cathedral-like steakhouse with high ceilings, classic arches, and roman columns offers a civilized spot for diners looking for a chance to try expertly crafted classic martinis with a unique selection of gins.Steered by bar manager Adam Reaume, the menu is comprised of martinis ($14) with made from eight different gins, mostly locally distilled. These include Barr Hill,…
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    Cocktails News

  • Spooky Fall Cocktail Recipes

    24 Oct 2014 | 9:49 am
    TV Welcome to KDKA-TV on CBSPittsburgh.com! KDKA-TV is joining forces with the most trusted local CBS RADIO stations in Pittsburgh to give you the best Pittsburgh has to offer. KDKA-TV is part of CBS Television Stations, [...] NewsRadio 1020 KDKA Welcome to NEWSRADIO 1020 KDKA on CBSPittsburgh.com! We appreciate your interest in the world's first commercial radio station! Join us on-air or online for Pittsburgh's up-to-the-minute news talk, weather and traffic reports.
  • A taste of fall

    24 Oct 2014 | 5:51 am
    The Bourbon Baked Apple at Steins Beer Garden features Maker's Mark bourbon, apple and lemon juice, house-made spiced syrup and ginger beer. Photo by Veronica Weber.
  • Spirits of the Season 2014, Tantalizing Halloween Cocktails For the Of-Age Treaters

    24 Oct 2014 | 2:02 am
    Spirits of the Season 2014 will bring you the hottest new recipes, spirits and wines from the coolest distilleries, vineyards, restaurants and bars from all across the globe! Since fall is officially here and Halloween is in a week, this is the perfect time to stock the bar and warm up with some spice. Whether you're gathered with close family and friends or attending a holiday party this season, newcomers like Kahlua Pumpkin Spice and standby bar basic must-haves like Malibu Black , Sauza Blue and an array of SkinnyGirl lower calorie vodkas make a wide variety of drinks to serve of-age…
  • Uploaded by UUID:7953017 at 10/23/2014

    23 Oct 2014 | 10:16 pm
    On Monday morning, a few hours before Bill Clinton arrived in Louisiana to campaign for Sen. Mary Landrieu, black voters were supposed to start seeing TV spots about how she'd coldly betrayed them. There was State Sen. Elbert Guillory, the only black Republican in the legislature, standing in the center of Opelousas.
  • 3 Pitch Black Cocktails Made with Charcoal

    23 Oct 2014 | 6:24 pm
    If you want to create a black-hued cocktail, the go-to colorant is squid ink. That's fine if you're okay with a salty, briny cocktail .
 
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    WhiskyCast

  • WhiskyCast Episode 502: October 18, 2014

    Mark Gillespie
    18 Oct 2014 | 11:33 pm
    Finland has a love-hate relationship with whisky. Finns love it, and the Finnish government hates it. Distilled spirits advertising is banned, and regulators went so far as to force the organizers of a Helsinki beer and whisky festival this coming weekend to drop "whisky" from the event's name or risk losing their permits. It's still legal to make whisky in Finland, though...and we'll find out more about Teerenpeli Distillery & Brewery and the Kyrö Distilling Company on this week's WhiskyCast In-Depth. In the news, Chivas Brothers gives its new Speyside distillery a name, both sides…
  • WhiskyCast Episode 501: October 11, 2014

    Mark Gillespie
    11 Oct 2014 | 8:56 pm
    This week, we'll look at the growth of craft distilling through the eyes of Darek Bell and James Rodewald. Bell is one of the co-founders of Corsair Artisan Distillery, and has just published his second book. "Fire Water" looks at ways of producing uniquely smoky whiskies. Veteran drinks writer James Rodewald studied the boom in craft distilling for his new book "American Spirit." We'll also look at a bunch of new whiskies flooding the market from around the world, a flood at a distillery in Speyside, and a Manhattan mixologist teaches us how to make the perfect Manhattan. 
  • WhiskyCast Episode 500: October 6, 2014

    Mark Gillespie
    6 Oct 2014 | 12:41 pm
    This is a special episode of WhiskyCast - not only is it the 500th episode, but it's the second of two episodes this weekend from The Whisky Show in London! We're packing a lot into this episode, with news on new whiskies from Girvan, Kilchoman, and others, a re-start of production at Sweden's Mackmyra Distillery, and a look at some of the new whisky books just being published. Our main focus, though, is an in-depth look at whisky collecting, following yet another mainstream media story in Sunday's Telegraph touting the investment value of rare whiskies. We'll talk to some of the whisky…
  • WhiskyCast Episode 499: October 4, 2014

    Mark Gillespie
    4 Oct 2014 | 4:58 pm
    This is the first of two episodes this weekend from The Whisky Show in London, and we'll be looking at some of the new whiskies that made their debut this weekend at Vinopolis, home of The Whisky Exchange. Some of the newest whiskies are actually very old whiskies, including four special Gordon & MacPhail Private Collection single malts to celebrate the transition of the family-owned business to a new generation of Urquharts. Michael Urquhart, the last of the third generation members to retire, helped introduce the 57 to 63-year-old whiskies during a master class today in London. Another…
  • WhiskyCast Episode 498: September 26, 2014

    Mark Gillespie
    26 Sep 2014 | 6:42 pm
    With all of the issues being raised over whisky labeling in the US and a new lawsuit challenging claims on Templeton Rye's labels, we'll hear this week from an attorney who's become an expert in the US regulatory process as both a lawyer and distillery owner. David DeFazio is one of the co-founders of Wyoming Whiskey, and has been through the TTB's maze of red tape on several occasions. He'll explain the process and the potential pitfalls on this week's WhiskyCast In-Depth. In the news, we'll have more on the class-action lawsuit targeting Templeton Rye, Brown-Forman will invest $30 million…
 
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    Nonjatta

  • Chichibu PX & Oloroso: 2 Single Casks for Modern Malt Market Tokyo 2014

    24 Oct 2014 | 6:25 am
    Post by Stefan Van Eycken, TokyoAll of our reviews so far of single cask Chichibus have been of ex-bourbon ones. Last month, at Modern Malt Market in Tokyo, a pair of sherried Chichibu single casks were released – a “PX” (Pedro Ximenez) and an “Oloroso” – so we figured this was the perfect time to check how the Chichibu spirit interacts with ex-sherry wood.Chichibu 2010/2014 “Oloroso”, Spanish Oak Hogshead #2622, 59.8%abv (338btls.)Chichibu 2010/2014 “PX”, Spanish Oak Hogshead #2640, 59.7%abv (275btls.)On the nose, the PX is characterized by stewed fruits, porridge,…
  • Chichibu Single Cask for Sushi+Soul / Bar Zoetrope

    20 Oct 2014 | 11:00 pm
    Post by Stefan Van Eycken, TokyoDoesn’t happen every day: two of our favourite Japanese whisky hangouts joined hands and bottled a stunning Chichibu single cask together. They couldn’t be farther apart geographically (Sushi+Soul is in Munich, Germany; Bar Zoetrope in Tokyo, Japan), but their respective owners – Chris Herbst and Atsushi Horigami – share the same passion for Japanese whisky. Incidentally, this is the first time a single cask Chichibu was bottled for a European customer other than LMdW. Without further ado, let’s give it a try…Chichibu 2009/2014, 1st Fill…
  • New manga about Japanese whisky by Japan's financial news group

    19 Oct 2014 | 9:43 pm
    Post by Chris BuntingThe NHK morning drama "Massan" is putting whisky history front and centre of Japanese popular culture at the moment. An interesting little sidelight on the interest this is provoking among the mainstream media is a new manga in Campanella, a web magazine run by Nikkei (Japan's equivalent of the FT or the Wall Street Journal).It's called "Whisky ni sasageta futari--Rita to Massan" (Roughly, "Two people who gave their lives to whisky--Rita and Massan") and the first installment starts off pretty much at the same point as the NHK drama, with Rita and Masataka Taketsuru's…
  • Nikka Single Cask Quartet for LMdW: 2014 Releases (2)

    16 Oct 2014 | 10:55 pm
    Post by Stefan Van Eycken, TokyoWe’re continuing our review of the new quartet of Nikka single casks for LMdW with their Yoichi and Miyagikyo offerings, both peated (heavily and lightly resp.).Miyagikyo 1996 (Lightly Peated), #66535, Remade Hogshead, 62%abv, 293btlsYoichi 1991 (Heavily Peated), #129459, Virgin Oak Puncheon, 62%abv, 423btlsOn the nose, the Miyagikyo is an explosion of fruit (apricot jam, pear drops, green apples, grape skin) but with lots of intriguing secondary notes floating by, too: pumpkin pie (with a good dose of nutmeg), smoked dried pineapple, maraschino…
  • Nikka Single Cask Quartet for LMdW: 2014 Releases (1)

    16 Oct 2014 | 6:39 am
    Post by Stefan Van Eycken, TokyoIt’s that time of the year again: La Maison du Whisky’s quartet of Nikka single casks are almost upon us. Just like in previous years, it showcases the four different facets of Nikka’s whisky production: there’s one specimen from each of its malt distilleries (a Yoichi and a Miyagikyo), a Coffey grain, and a hybrid (something that would be impossible in Scotland) a Coffey malt, i.e. malted barley distilled in a continuous still. We’ll look at them pair by pair, starting with the Coffey offerings.Coffey Grain 1999, #209699, Bourbon Barrel, 63%abv,…
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    www.caskstrength.net - whisky blog

  • The Sound Of Aberlour (or 'Aberlou(de)r')

    16 Oct 2014 | 6:55 am
    Hey hey!  Both Joel and I find ourselves at an unusual point this month. Our new book, Distilled is finally out and we're really delighted with the reaction so far. It's been a hugely rewarding ride into the world of spirits and we look forward to many more years to come, writing about and enjoying great spirits in the company of great friends.  Last week, we had a slight return to our roots back in the music business, albeit as part of a fun and engaging tasting masterclass for The Whisky Show. In fact, it was a superb opportunity to reminisce about 'the old days' of making records…
  • Distilled: Our New Book, Out Today!

    6 Oct 2014 | 3:40 am
    Writing is a wonderful thing. But, as with the apocryphal ‘tree in the woods’, if no one reads your words, have you really written anything at all?When, in 2008 we decided to start Caskstrength.net, it was to create a journal wherein we could keep a record of all the whiskies which had been shared with us, and we were sharing with other people... little did we know of the journey that it would take us on. The blog was not designed for mass readership nor praise, but a simple account of the joys of whisky, wrapped up in some irreverent ramblings.As we approach our 8th year of writing this…
  • Objects of Desire: The Diageo Special Releases 2014 Single Malt Scotch Whiskies

    15 Sep 2014 | 4:00 am
    There are many things in life that I’d like to have, but simply can’t afford. I think that must be true for all of us. But in my list of ‘objects of desire’, most are items that I already own. For example, I have a watch. I’d like a nicer one. I own a car, but would bite your hand off to trade in a seven year old Volvo estate for a Bentley Continental. Quite frankly, I can still tell the time as accurately as the next man, and I get stuck in the same traffic jams as the chap in the posh car next to me.None of this quenches the thirst for ‘want’, however. And once again the…
  • Yes Or No? Glenlivet Single Cask Scotch Whisky 1974

    9 Sep 2014 | 3:43 am
    It is hard in a job writing about spirits, to not write regularly about Scotch. And, living in England and visiting Scotland on a regular basis, it is difficult to ignore the bagpipe-like noise of nationalism currently floating through the air, this time not coming from a kilt-wearing man standing on the corner of Princess Street in Edinburgh, but from the trunk of the rather large ‘elephant in the room’ that is the upcoming Scottish independence vote.As I live in England, I don’t get an official say as to the outcome of the situation, as I don’t have a vote. But I have been watching…
  • A Quick Post: Spey Royal Single Malt Scotch Whisky

    4 Sep 2014 | 7:59 am
    The Queen with a pint of Spey Royal Choice single malt whisky. Or beer, we're not quite sure which.It’s rushing towards the end of the week and despite the seasons taking a very clear turn from summer into autumn the sun has crept out again to warm our backs here at Caskstrength HQWith an early start this morning to send off some bits of work and generally get our house in order for the weeks ahead, we find ourselves with a rare moment of calm; a peaceful oasis in the middle of a busy few weeks. So while we have this comma in the middle of a long sentence, it gives us a chance to pick…
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    The Chuck Cowdery Blog

  • The Michter's Stills Are In

    23 Oct 2014 | 4:26 pm
    A little more than three years ago, when Michter's announced that it was coming to Louisville, the hullabaloo was about restoration of the Fort Nelson Building on Main Street, where Michter's would have a visitors center and small, demonstration distillery. They incidentally mentioned they planned to build a new, production-scale distillery in the Louisville suburb of Shively too.Since New York's Chatham Imports resurrected the Michter's brand it has been a non-distiller producer, acquiring its bourbon and other whiskey from one or more undisclosed distilleries. As the brand has grown, and…
  • In Which We Retreat and Declare Victory on ‘Craft Distilling’

    22 Oct 2014 | 12:53 pm
    The latest issue of WHISKY Magazine has on its cover an artsy photograph of a fellow named Henry McWilliams shoveling malt at the Balvenie Distillery in Dufftown, Scotland.  The headline asks: “Is Craft an Expression of Skill?” The word ‘expression’ is emphasized. Beneath the headline is this pull quote: “Small distillers do not have a corner on ‘craft distilling.’ There are many larger spirits that are craft. There are also some smaller spirits that exhibit little or no skill or artistry.”The article inside, by Neil Ridley, continues along those lines.Do you sense battle…
  • Have a Peek at the Warehouse X Data Stream

    12 Oct 2014 | 11:47 am
    The picture above is a snapshot of the data stream from Warehouse X at Buffalo Trace. You'll notice that the liquid temperature is higher than the outside temperature so the barrel is pulling negative pressure, i.e. liquid is being pulled out of the wood.Warehouse X is an experimental warehouse. It has five chambers, each of which can create different aging conditions. The center chamber is the Breezeway, which is entirely open to the elements.As with most whiskey experiments, it will be years before any Warehouse X whiskey is available to taste, but glimpses like this are fun if nothing…
  • The New Bourbon Country Reader Is in the Mail

    9 Oct 2014 | 2:41 pm
    This space has been quiet for the last several days because we've been putting out a new edition of The Bourbon Country Reader. It is a few weeks late, dated October, 2014. For those of you keeping score at home, it is Volume 16, Number 3.In this issue, we digest a few recent bourbon news items and interpret what they mean for bourbon makers and bourbon drinkers in a story headlined "How the Bourbon Boom Is Transforming the Business."With producers operating at full capacity, and keeping most of that production for their own brands, non-distiller producers (NDPs) are struggling to find…
  • Templeton Tale Gets Curiouser and Curiouser

    3 Oct 2014 | 11:53 am
    Templeton Rye's current tale of woe is interesting in its own right but also for what it may portend, because Templeton is far from alone in its misleading marketing practices. Products like Tin Cup, Widow Jane, Texas 1835, and many others could be looking at the same kinds of trouble, including lawsuits like the one filed against Templeton and the now two filed against Tito's Vodka. Vern Underwood is the CEO of Templeton and also Chairman of the Board for Young's Market Company, a big wine and spirits distributor. Yesterday he issued the following public response to the lawsuit._______"As…
 
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    Liquid Irish

  • Jameson Caskmates

    David Havelin
    21 Oct 2014 | 4:28 pm
    This is a fun one. The story begins with a pub conversation somewhere in Cork between Midleton's Master of Science, David Quinn, and Franciscan Well's founder, Shane Long. Shane asked if he might lay his hands on a few spare whiskey casks to age his beer in. He wasn't holding out much hope but it turns out that sometimes all you gotta do is ask. Franciscan Well released its first Jameson cask-aged stout in time for Christmas 2012.When the most recent batch of twelve casks came back to Midleton, the distillery figured they might as well try their own experimental maturation. The casks had only…
  • Powers Single Cask Release

    David Havelin
    12 Oct 2014 | 4:47 pm
    In the 22 years it has been owned by the Cleary family, the Temple Bar Pub has built up an extensive whiskey list. It has also developed a strong working relationship with Irish Distillers that culminated recently in the pub's own exclusive single cask, single pot still Powers whiskey. Quite the coup, only topped by having Midleton's Master Distiller Emeritus, Barry Crockett, launch it in Dublin on September 30th.It's 14 years old, distilled on 6th July 1999. It's the usual Powers pot still distillate, aged in a second-fill American bourbon cask which limits the wood influence and allows the…
  • Glendalough 7-Year Old Single Malt

    David Havelin
    10 Oct 2014 | 5:15 pm
    From Glendalough Distillery - hitherto known for its poitíns - comes this 7-year old single malt whiskey: Glendalough is still warming up its brand new still so the liquid in this bottle comes from Cooley. It has been double-distilled and aged in first-fill ex-bourbon casks. It is unpeated and bottled at 46%.There are about 5,000 bottles for the Irish market, retailing between €47.50 and €50. Look for it in good independent off licences.Also due from Glendalough before Christmas is a small volume of a 13-year old expression and their first seasonal gin. If you follow Glendalough on…
  • Connemara 22 Year Old

    David Havelin
    9 Oct 2014 | 4:27 pm
    The Kilbeggan Distilling Company (formerly Cooley) has released a 22-year old Connemara, the oldest to date. The age would suggest it was distilled in 1992 so it's about as old as a Connemara could be (according to my notes, Cooley first distilled peated malt in 1991).It's bottled at 46% and limited to 333 9-litre cases (something a little over 4,000 bottles, then). Most of these will go to Ireland, the UK, Germany and France. In Ireland it retails for about €170.I haven't tried it and there were no official tasting notes but the Celtic Whiskey Club sent samples out to its members for a…
  • Irish Distillers Archive

    David Havelin
    8 Oct 2014 | 4:46 pm
    There was one other course module at the Irish Whiskey Academy that I didn't touch on in that article. We settled into the comfy chairs around the Academy fireplace to hear a presentation from Midleton's archivist, Carol Quinn.In 2013, the historical records of Irish Distillers, incorporating those of predecessor companies Jameson, Powers and Cork Distilleries Company, were brought together for the first time. They were housed in a disused part of the Distiller's Cottage fitted with five temperature- and humidity-controlled strongrooms.The archive has several important functions, including:To…
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    Olly Wehring's beverage industry blog - from just-drinks.com

  • Flavour stick "ages whisk(e)y three years in 24 hours"

    20 Oct 2014 | 9:23 am
    Whisk(e)y companies spend a lot of money and effort ageing their products for that premium taste.  According to the US makers of a new “flavour-enhancer”, they needn't bother. Whiskey Elements is a long, ribbed-like wooden stick that, when placed inside regular, everyday whisk(e)y, supposedly ages the flavour by three years in just 24 hours. The marketing calls it “accelerated transpiration through capillary action”, and believe it or not phrases such as that have persuaded people to stump up more than US$130,000 on Kickstarter to bring Whiskey Elements to market.
  • US lacks bottle for craft soda revolution

    17 Oct 2014 | 9:31 am
    PepsiCo created a stir last week with the news it is testing a product called Caleb's Kola, with some in the media claiming it was the beginning of a new “craft soda” category. An article in Business Week asked if products such as Caleb's, which is made from cane sugar and kola nut extract, could do for soft drinks what craft beer has down for the US brewing sector. It's a nice thought. But, as the article points out, so much wishful thinking. The US's glittering craft beer reputation was built on the backs of hundreds of small-scale, quality-obsessed hobbyists who liked beer so…
  • Beer cocktails abound as SABMiller gives Peroni a push

    16 Oct 2014 | 9:40 am
    SABMiller's bid to widen the appeal of beer is very much in evidence at its latest 'House of Peroni' - with beer cocktails and a bigger bottle for the Italian lager brand on offer.   The company has secured the services of mixologist, Federico Riezzo, at the pop-up bars and restaurants in a property near Holborn, central London. Riezzo has created no less than six beer-infused long drinks for London's imbibing masses to try.  just-drinks was lucky enough to be invited along to the "house" last night to sample some of the Peroni concoctions. Pick of the bunch was 'La Dolce…
  • The brewing landscape - who owns who?

    13 Oct 2014 | 8:40 am
    Take a look at this, a fascinating infographic detailing the acquisitions - and brands - of the world's biggest brewers. Thanks to digital news outlet quartz.com for pulling this together.
  • The just-drinks Weekly Round-Up

    13 Oct 2014 | 8:38 am
    On just-drinks last week: PepsiCo led the soft drinks field last week, firstly with the release of its year-to-date results, and then with the news that it is branching out into the co-called 'craft' soft drinks segment. While Caleb's Kola is in its early stages, it is clear that PepsiCo is hoping to add another string to its soft drinks bow going forward. Pledges such as the one to cut sugar content in CSDs in France last week require support from NPD, so PepsiCo's hopes will be high for Caleb's. just-drinks and The IWSR published their latest report on the Scotch whisky…
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    Bevlog | beer, wine, spirits trends | beverage blog

  • The Label from Hell

    Robert C. Lehrman
    19 Oct 2014 | 8:20 am
    Meet the label from hell, as above. Just about every element raises another legal issue. I had the opportunity to discuss this hypothetical label at ShipCompliant’s Wholesale Gathering, in White Plains, last week, on a panel with Susan from TTB, Deb from Diageo and Jeannie from Brown-Forman. The label raises at least 30 legal issues that could trap the unwary, and it would not be difficult to add a few dozen more. One of the points is to show that, if a food or beverage label looks easy, you are probably not paying attention. How many issues can you spot, without prompting? The title…
  • Your New Friend, ARTAL, Part 2

    Robert C. Lehrman
    30 Sep 2014 | 7:43 am
    Wow! TTB’s list of Allowable Revisions to Approved Labels (ARTAL) is getting powerful. It is getting long and complicated — but it also provides a lot of good opportunities to avoid or cause a problem. On September 29, 2014 TTB announced about six new changes to the ARTAL list. They are: Change promotional sponsorship-themed material (festivals and sports references) Change ratings (#1 vodka according to Vodka Quarterly) Delete organic references Change the spelling on sulfites Change information about the amount produced Add serving suggestions (shake well) Also, TTB provided a…
  • The Tito’s Lawsuit: When Approval is Not Approval

    Robert C. Lehrman
    20 Sep 2014 | 4:02 am
    Tito’s vodka was doing great for the past 15 years, then hit a gigantic speedbump this week in the form of a class action lawsuit. Tito’s therefore provides a good example of when an approval is not really an approval. Tito Beveridge has more than 30 TTB label approvals for his vodka from 1997 to 2013 (as in the above image, from LabelVision). They may not do him much good in this lawsuit, even though, in years past, most would assume the federal approval would be dispositive. It’s a good thing most TTB approvals are not paper anymore because these would “not be worth…
  • TTB Funding

    Robert C. Lehrman
    13 Sep 2014 | 6:20 am
    I read about TTB funding a few days ago in Wine & Spirits Daily. It is good but I still don’t understand why they don’t use more links. I had to look elsewhere for the letter, to the Senate, about TTB funding. The letter is here. Here are some highlights and observations: The letter seems to cover the powers that be, in the beer, wine and spirits industries (BI, WI, DISCUS, etc.). They, and TTB, seem to set TTB’s funding needs at $101 million, for 2015. The letter says “Since 2007, TTB has had to shrink its workforce by 10% ‐ more than 50 full‐time positions…
  • Rye Beer

    Robert C. Lehrman
    22 Aug 2014 | 4:08 am
      Latrobe did a “brilliant” job here, picking up on a lot of important trends. Let’s see how many instructive legal issues this one label raises. Extra points for anyone who can raise additional issues. No more ALS challenges, please. It is beer but it more or less screams spirits. In a variety of ways. (For example, the brand name refers to moonshine paraphernalia, as Tickle’s sidekick helpfully explains.*) Within the rules, probably. Even though spirits terms are not allowed on beer labels. Even though this product contains and purports to contain absolutely no…
 
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    eGullet Forums Recently Started Topics

  • Number and Type of Non-Stick Coating Layers

    24 Oct 2014 | 9:08 am
    For Christmas, I want to give someone a non-stick skillet.  I checked reviews at CI and looked at the Calphalon site.  CI mentioned that the winner of their non-stick skillet test has five layers of coating.  Calphalon mentions that their Unison model has three layers of coating.   Usually the top layer of a non-stick pan is PTFE.  Is any other material used for the top layer?  What material might the undercoat layers be?  Would all undercoat layers be of the same material?  How important is it to have multiple undercoat layers?  Any…
  • Turkey Prices

    24 Oct 2014 | 6:38 am
    The Local Butcher sent out an email describing their holiday turkeys and prices.   They are offering "pastured-raised, Non-GMO project verified, tasty turkeys."  The White Broad Breasted Turkeys are $9.00/lb. and the Heritage Breed Turkeys are $12.50/lb.  Both of these breeds will be "fresh (never frozen), flavorful and free of hormones and antibiotics."     These prices seem a little high to me, but I am comparing them to supermarket birds, and I haven't purchased a turkey in decades.  The Local Butcher is a high-end shop…
  • Safety when infusing tobacco

    23 Oct 2014 | 11:44 am
    I'm working on a ganache recipe that uses pipe tobacco infused either in water or with the cream. I've pulled together a few recipes and they sure vary widely on the amount of tobacco to use. None of them address how much nicotine actually ends up in the ganache - and I read a post (http://www.artofdrink.com/blog/nicotini-tobacco-infusions/) that makes me want to be absolutely sure I know this before offering it to anyone.   Do any of you have experience with this? I'd love to hear your thoughts. I tasted a truffle from Vosges that had a tobacco infusion and it was good - barely…
  • Effect of extended sous vide cooking time at target temperature

    23 Oct 2014 | 6:05 am
    I made a 5lb rotisserie pork shoulder roast last night and it reached 145F pretty quick (like 1 1/2 hours) I decided to throw it in the sous vide @ 145F overnight.   I have done smoker/oven + sous vide before with good results but both methods were always low and slow. This would be the first time i brought something to target temp very quickly then let it continue at a much slower rate.   I am wondering if this extra time will continue to tenderize or not? I brined the roast for 36 hours and very little juices were left in the rotisserie pan so i dont think it will end up dry.
  • Why Simmer a Meat Sauce for Hours

    23 Oct 2014 | 4:30 am
    I made a simple meat sauce last night, and while I was enjoying it over some spaghetti, I started thinking of how the sauce could be improved.  I remembered that sauces like Bolognese and Sunday Gravy tend to be cooked for a long time, sometimes hours.   What does long simmering bring to the table?  More tender meat?  Melding of flavors (although it would seem to me that some items may be overcooked)?  Anything else that long simmering may contribute?   Thanks!
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    eGullet Forums Recently Started Topics

  • Number and Type of Non-Stick Coating Layers

    24 Oct 2014 | 9:08 am
    For Christmas, I want to give someone a non-stick skillet.  I checked reviews at CI and looked at the Calphalon site.  CI mentioned that the winner of their non-stick skillet test has five layers of coating.  Calphalon mentions that their Unison model has three layers of coating.   Usually the top layer of a non-stick pan is PTFE.  Is any other material used for the top layer?  What material might the undercoat layers be?  Would all undercoat layers be of the same material?  How important is it to have multiple undercoat layers?  Any…
  • Turkey Prices

    24 Oct 2014 | 6:38 am
    The Local Butcher sent out an email describing their holiday turkeys and prices.   They are offering "pastured-raised, Non-GMO project verified, tasty turkeys."  The White Broad Breasted Turkeys are $9.00/lb. and the Heritage Breed Turkeys are $12.50/lb.  Both of these breeds will be "fresh (never frozen), flavorful and free of hormones and antibiotics."     These prices seem a little high to me, but I am comparing them to supermarket birds, and I haven't purchased a turkey in decades.  The Local Butcher is a high-end shop…
  • Safety when infusing tobacco

    23 Oct 2014 | 11:44 am
    I'm working on a ganache recipe that uses pipe tobacco infused either in water or with the cream. I've pulled together a few recipes and they sure vary widely on the amount of tobacco to use. None of them address how much nicotine actually ends up in the ganache - and I read a post (http://www.artofdrink.com/blog/nicotini-tobacco-infusions/) that makes me want to be absolutely sure I know this before offering it to anyone.   Do any of you have experience with this? I'd love to hear your thoughts. I tasted a truffle from Vosges that had a tobacco infusion and it was good - barely…
  • Effect of extended sous vide cooking time at target temperature

    23 Oct 2014 | 6:05 am
    I made a 5lb rotisserie pork shoulder roast last night and it reached 145F pretty quick (like 1 1/2 hours) I decided to throw it in the sous vide @ 145F overnight.   I have done smoker/oven + sous vide before with good results but both methods were always low and slow. This would be the first time i brought something to target temp very quickly then let it continue at a much slower rate.   I am wondering if this extra time will continue to tenderize or not? I brined the roast for 36 hours and very little juices were left in the rotisserie pan so i dont think it will end up dry.
  • Why Simmer a Meat Sauce for Hours

    23 Oct 2014 | 4:30 am
    I made a simple meat sauce last night, and while I was enjoying it over some spaghetti, I started thinking of how the sauce could be improved.  I remembered that sauces like Bolognese and Sunday Gravy tend to be cooked for a long time, sometimes hours.   What does long simmering bring to the table?  More tender meat?  Melding of flavors (although it would seem to me that some items may be overcooked)?  Anything else that long simmering may contribute?   Thanks!
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    DrinkBoy: Adventures in Cocktails

  • Cocktail: Journalist

    14 Oct 2014 | 12:25 pm
    This drink also goes by the name "Periodista", which is Spanish for "Journalist"
  • Cocktail: Cornwall Negroni

    29 Sep 2014 | 7:31 am
    Phil Ward got his inspiration for this drink after attending Gary Regan's "Cocktails In The Country", which were held in "Cornwall-On-Hudson" NY.
  • Cocktail: Eye Opener

    5 Feb 2014 | 8:16 am
    For a variety of reasons, it can be a difficult task forcing one's eyes to open in the morning. Fortunately, early on, our imbibing forefathers and mothers created smooth and delicious concoctions that might help gently lift our eyelids to greet the day.
  • Cocktail: Queen’s Park Swizzle Cocktail

    5 Feb 2014 | 8:12 am
    The traditional version of this Trinidad swizzle is made with the dark, smoky caramel tones of Demerara rum; the 80-proof bottling from Lemon Hart is recommended, and the Demerara rums from El Dorado are also wonderful. In 1946, none other than Trader Vic himself, apostle of rum, dubbed it "the most delightful form of anesthesia given out today."
  • Cocktail: Apricot Lady

    5 Feb 2014 | 8:05 am
 
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    Alcademics.com

  • Sixteen Ridiculous Uses for Potatoes at a Bar

    Camper English
    23 Oct 2014 | 8:02 am
    While learning about potatoes for a little project with Karlsson's Vodka, I kept coming across lists of unusual uses for potatoes. I decided to adapt these lists to the bar setting just for fun.  Sixteen Uses for a Potato at the Bar 1. Use a potato to hold garnish picks.  2. Raw potatoes soothe burns. Maybe you don't burn yourself bartending, but I do all the time. Some people should not be around heat sources.  3. Use a potato to get a grip on a broken lightbulb to remove it from the socket.  4. Potatoes can remove stains on hands. They are noted for removing berry stains in particular…
  • From Acorn To Barrel: Fun Facts About Oak

    Lou Bustamante
    22 Oct 2014 | 9:07 am
    This post is written by Lou Bustamante. As we shift to darker and cooler days and nights, and the preferences in drinks go from clear to aged spirits, I started thinking about the effects of oak. We have a sense that time spent in barrel imparts the crucial flavoring components that help define the taste of whiskies, rums, and tequilas, as well as smooth out roughness in the final product. Thinking about this while enjoying a glass of bourbon, I was reminded of a seminar I attended at this year’s Tales of the Cocktail called A Barrel Love Affair that author and American whiskey authority…
  • Seven New Drink Books On Cognac, Sake, Cocktails, and More

    Camper English
    21 Oct 2014 | 6:52 am
    These are seven newish drink books that have arrived at Alcademics HQ for your consideration. Most of the below descriptions come from the book blurbs and are not reviews, as I'm about 30 books behind on my reading list.  Nicholas Faith's Guide to Cognac by Nicholas Faith (Not sure why this book is so expensive on Amazon; it's only 132 pages. The Kindle version appears to be free.) Nicholas Faith’s Guide to Cognac is a directory supplement to Nicholas’s best-selling book Cognac: The story of the world’s greatest brandy. Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes…
  • New Books on Gin and Where to Drink It

    Camper English
    20 Oct 2014 | 7:27 am
    So many drink books are coming out this fall I'm trying to post them in small groups. Here are three very loosely themed on gin. Descriptions are from the publishers/authors, not reviews.  The Spirit of Gin: A Stirring Miscellany of the New Gin Revival by Matt Teacher The book details the colorful history of gin from its invention in eighteenth century London to today’s worldwide resurgence; provides detailed coverage of the methods, ingredients, and accoutrements of modern makers and purveyors; gives coverage to popular gin bars and classic cocktails with eclectic sidebars and interviews;…
  • Snap Shots: How Is George Dickel?

    Camper English
    19 Oct 2014 | 11:11 am
    Vintage advertisement seen at the George Dickel distillery, Kentucky, 2012. 
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    Chowhound's Latest » Spirits

  • Whiskies for Fall

    24 Oct 2014 | 7:14 am
    Indeed, as it happens there was an article about the new Michter's distillery yesterday. They just installed their still. http://www.bizjournals.com/louisville/news/2014/10/23/slideshowmichters-gets-new-still-in-shively.html
  • Quintessence by Grand Marnier---*RARE* only 1,000 btl to the US!

    22 Oct 2014 | 5:29 pm
    Let me know if you or anyone you know are interested. I still own a sealed bottle.
  • What's the peatiest, smokiest scotch?

    22 Oct 2014 | 12:39 pm
    Agree with the Laph 10.
  • Is it appropriate to request specific glassware when ordering a cocktail?

    22 Oct 2014 | 5:36 am
    "Manhattan on the rocks" is all I need to hear that the guest wants it in a Double Old Fashioned. "Manhattan up" is enough to know that they want it strained and put in a cocktail glass. Otherwise I'll ask "up or on the rocks?" http://cocktailvirgin.blogspot.com
  • best quality tequila for mixing

    22 Oct 2014 | 3:00 am
    I don't understand why anyone would buy Cuervo Gold when you can get inexpensive but decent 100% agave tequilas such as El Ultimo or El Jimador for about the same price or slightly more. Just for curiosity I got a mini bottle of Cuervo gold a while back, and I found it sickeningly sweet with almost no agave flavor. In a blind taste test I would have been hard pressed to identify it as Tequila.
 
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    The Intoxicologist

  • Butterscotch Espresso Martini

    Cheri Loughlin
    24 Oct 2014 | 6:54 am
    You're reading Butterscotch Espresso Martini, originally posted on The Intoxicologist and copyrighted by Cheri Loughlin, The Intoxicologist. Visit The Intoxicologist so you don't miss a thing! The Intoxicologist - Dabbling in the world of cocktails one spirit at a time... This Butterscotch Espresso Martini repurposes the classic coffee cocktail with butterscotch and creme de cacao. It brings out large espresso flavor and silky sweetened vanilla notes. Delicious! The post Butterscotch Espresso Martini appeared first on The Intoxicologist. Related posts: Candy Cane Martini Dark Sumatra Martini…
  • Wine Calories per Ounce Serving

    Cheri Loughlin
    22 Oct 2014 | 2:00 am
    You're reading Wine Calories per Ounce Serving, originally posted on The Intoxicologist and copyrighted by Cheri Loughlin, The Intoxicologist. Visit The Intoxicologist so you don't miss a thing! The Intoxicologist - Dabbling in the world of cocktails one spirit at a time... How many calories are in a glass of wine? How many ounces are in a typical serving? The answers depend upon the wine, which person or agency you ask and who is doing the pouring. Some authorities suggest a wine serving size is 4 ounces. Others say 5 ounces. The standard size bottle of wine […] The post Wine Calories…
  • Vampire’s Delight

    Cheri Loughlin
    20 Oct 2014 | 3:12 am
    You're reading Vampire’s Delight, originally posted on The Intoxicologist and copyrighted by Cheri Loughlin, The Intoxicologist. Visit The Intoxicologist so you don't miss a thing! The Intoxicologist - Dabbling in the world of cocktails one spirit at a time... Halloween cocktails take on eerie effect with bubbling cauldrons filled with dry ice, floating eyeballs and martini glasses glowing with concoctions of ghastly greens and appalling blood red. Sometimes the flavor combinations necessary to create such frightening presentations are as horrific to swallow as they are to look at. But that…
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    12 Bottle Bar

  • TABASCO – On the Bayou

    David Solmonson
    5 Oct 2014 | 10:35 pm
    Around the 12BB household, we try to adhere to the belief that experiences are inherently worth more than possessions, and that the ultimate measure of “winning” is not collecting the most toys but rather having played with the most toys. From that perspective, launching this site has proven to be more successful than we ever could have hoped. Case in point: my trip to Avery Island, Louisiana this past spring. There are countless reasons I could give (and will give over subsequent posts) — the food, the drink, the scenery, and certainly the bent-over-backwards hospitality…
  • The Greatest Bar on Earth

    David Solmonson
    11 Sep 2014 | 7:03 am
    At approximately 1am on September 11, 2001, bartender George Delgado was met at the foot of the World Trade Center by his wife, Frances, and their infant daughter.  Delgado was beverage director at The Greatest Bar on Earth, which sat atop the Windows on the World restaurant on the 107th floor of the North Tower, and on the night of September 10th, he, along with master bartender Dale DeGroff, was hosting a cocktail seminar in what was once the highest lounge in the world. The battery in Delgado’s car had died that night, making him late for the event and later causing him to rouse his…
  • TABASCO – Salt of the Earth

    David Solmonson
    31 Aug 2014 | 9:22 pm
    Back in May, TABASCO released its own version of Sriracha hot sauce. Being a lover of both TABASCO and Huy Fong products, I was curious as to what the public reaction would be. Devout loyalists line either side of the field, and it’s reasonably possible to stack the coverage and reviews into neat piles assigned to one company or the other. You’re either for or against it. What caught my attention — and puzzled me — in one article was the basic rejection of the TABASCO Sriracha-style product as the move of a big corporation muscling in on a small, family-run business…
  • Catch Us on the Radio This Friday

    David Solmonson
    19 Aug 2014 | 8:41 pm
    This Friday, we’re doing our first big radio blast in support of the book.   If you live in one of the markets listen below, please tune in — who knows what we’ll say live. All times are Eastern, so convert as needed: 7:15-7:30am CLEVELAND WINT-WELW-AM WAKE UP LAKE COUNTY 8:10-8:20am MINNEAPOLIS – LITTLE FALLS WYRQ-AM MINDLESS CHATTER 8:20-8:30am BALTIMORE – OCEAN CITY, MD WOCM-FM BULLDOG & THE RUDE AWAKENING SHOW 8:30-8:40am LOS ANGELES KEIB-AM THE MORNING BLAZE 8:49-8:54am DELAWARE REGIONAL WDOV-AM and WILM-AM ELLIOT IN THE MORNING 9:15-9:25am KEY WEST, FL…
  • 50-50 Spritz

    David Solmonson
    12 Aug 2014 | 8:39 pm
    Last month, FOX News Magazine asked us to contribute an original spritz recipe.  If you’re unfamiliar with spritzes (or spritzers, should you prefer), the general profile is a light, low-alcohol hot weather alternative to something like beer.  Currently, the Aperol Spritz rules the category.  Our take came about as the result of a long-seated desire to play with cream soda in a cocktail.  Don’t ask us; we just get ideas.  Cream sodas can be all over the place profile wise; some of the ones we auditioned were almost cotton candy like in flavor while others boasted strong…
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    Drink Spirits

  • Review: Woodford Reserve Sonoma-Cutrer Pinot Noir Finish

    editor@drinkspirits.com (DrinkSpirits.com)
    23 Oct 2014 | 9:04 am
    Woodford Reserve Sonoma-Cutrer Pinot Noir Finish Whiskey Chris Morris’ Woodford Reserve Master’s Collection has always been a sandbox of experimentation for the brand. Each year, Morris riffs on the core Woodford whiskey by altering one of their “five sources of flavor“, including changing up the grain, water, fermentation, distillation, and aging. Some years the Woodford Reserve Master’s Collection is a grand slam home run (i.e. Maple Wood Finish and 4 Grain) while others miss the mark (Woodford’s Classic Malt). Hit or miss, the Master’s Collection…
  • Book Review: GQ Drinks

    editor@drinkspirits.com (DrinkSpirits.com)
    21 Oct 2014 | 4:21 am
    GQ Drinks Cocktail Book When asked what all-around solid cocktail book we’d recommend, we often point to David Wondrich’s Esquire Drinks. The problem with Esquire Drinks is that it’s out of print and increasingly difficult to find. We also frequently reference King Cocktail, Dale DeGroff’s The Essential Cocktail and The Craft of the Cocktail, which are both excellent books. Simon Difford’s Cocktails: The Bartender’s Bible could have been a definitive tome were it not for recipes delineated by “shots” rather than ounces or milliliters. Into…
  • Review: Hornitos Black Barrel Anejo Tequila

    editor@drinkspirits.com (DrinkSpirits.com)
    14 Oct 2014 | 6:17 am
    Hornitos Black Barrel Anejo Tequila With the explosion in popularity of American Whiskey, other spirit categories have tried to ride whiskey’s coattails with crossover offerings aimed squarely at whiskey consumers. The most common way for non-whiskey brands to do this is with oak, namely via the now extremely pervasive “Black Barrel”.  Basically, by extra-aging a spirit in a deeply charred barrel, that spirit gets an infusion of strong oak and color, and seemingly, instant whiskey consumer friendliness. The list of brands to “go black” is fairly long and…
  • Review: Laphroaig Cairdeas 2014 Amontillado Edition Whisky

    editor@drinkspirits.com (DrinkSpirits.com)
    8 Oct 2014 | 6:46 am
    Laphroaig Cairdeas 2014 Amontillado Edition Whisky Every year Laphroaig releases something special for the members of its affinity program “Friends of Laphroaig” under the moniker Cairdeas (which is Scottish Gaelic for friendship).  Sometimes these releases can be quite hard to come by, and we’re told that the supply for the 2014 Laphroaig Cairdeas Amontillado Edition is much smaller than last year’s Port Wood Edition. For the 2014 Cairdeas release, Laphroaig’s Master Distiller John Campbell uses an uncommon finishing barrel, Amontillado…
  • Review: Ardbeg Supernova 2014 – SN2014

    editor@drinkspirits.com (DrinkSpirits.com)
    6 Oct 2014 | 10:51 am
    Ardbeg Supernova 2014 Whisky Ardbeg has made quite a big deal over blasting a small amount of whisky into space. From a scientific point of view, it’s an interesting experiment aimed at discovering the effect of gravity on the maturation process of whisky. From a practical perspective, though, Ardbeg’s space program is extremely small, limited to a few vials of their whisky, so little that no consumers will ever get to try this space-traveled spirit. This fact hasn’t stopped Ardbeg from releasing a number of spaced-themed whiskies to celebrate their journey into space. In…
 
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    Drink Spirits

  • Review: Woodford Reserve Sonoma-Cutrer Pinot Noir Finish

    editor@drinkspirits.com (DrinkSpirits.com)
    23 Oct 2014 | 9:04 am
    Woodford Reserve Sonoma-Cutrer Pinot Noir Finish Whiskey Chris Morris’ Woodford Reserve Master’s Collection has always been a sandbox of experimentation for the brand. Each year, Morris riffs on the core Woodford whiskey by altering one of their “five sources of flavor“, including changing up the grain, water, fermentation, distillation, and aging. Some years the Woodford Reserve Master’s Collection is a grand slam home run (i.e. Maple Wood Finish and 4 Grain) while others miss the mark (Woodford’s Classic Malt). Hit or miss, the Master’s Collection…
  • Book Review: GQ Drinks

    editor@drinkspirits.com (DrinkSpirits.com)
    21 Oct 2014 | 4:21 am
    GQ Drinks Cocktail Book When asked what all-around solid cocktail book we’d recommend, we often point to David Wondrich’s Esquire Drinks. The problem with Esquire Drinks is that it’s out of print and increasingly difficult to find. We also frequently reference King Cocktail, Dale DeGroff’s The Essential Cocktail and The Craft of the Cocktail, which are both excellent books. Simon Difford’s Cocktails: The Bartender’s Bible could have been a definitive tome were it not for recipes delineated by “shots” rather than ounces or milliliters. Into…
  • Review: Hornitos Black Barrel Anejo Tequila

    editor@drinkspirits.com (DrinkSpirits.com)
    14 Oct 2014 | 6:17 am
    Hornitos Black Barrel Anejo Tequila With the explosion in popularity of American Whiskey, other spirit categories have tried to ride whiskey’s coattails with crossover offerings aimed squarely at whiskey consumers. The most common way for non-whiskey brands to do this is with oak, namely via the now extremely pervasive “Black Barrel”.  Basically, by extra-aging a spirit in a deeply charred barrel, that spirit gets an infusion of strong oak and color, and seemingly, instant whiskey consumer friendliness. The list of brands to “go black” is fairly long and…
  • Review: Laphroaig Cairdeas 2014 Amontillado Edition Whisky

    editor@drinkspirits.com (DrinkSpirits.com)
    8 Oct 2014 | 6:46 am
    Laphroaig Cairdeas 2014 Amontillado Edition Whisky Every year Laphroaig releases something special for the members of its affinity program “Friends of Laphroaig” under the moniker Cairdeas (which is Scottish Gaelic for friendship).  Sometimes these releases can be quite hard to come by, and we’re told that the supply for the 2014 Laphroaig Cairdeas Amontillado Edition is much smaller than last year’s Port Wood Edition. For the 2014 Cairdeas release, Laphroaig’s Master Distiller John Campbell uses an uncommon finishing barrel, Amontillado…
  • Review: Ardbeg Supernova 2014 – SN2014

    editor@drinkspirits.com (DrinkSpirits.com)
    6 Oct 2014 | 10:51 am
    Ardbeg Supernova 2014 Whisky Ardbeg has made quite a big deal over blasting a small amount of whisky into space. From a scientific point of view, it’s an interesting experiment aimed at discovering the effect of gravity on the maturation process of whisky. From a practical perspective, though, Ardbeg’s space program is extremely small, limited to a few vials of their whisky, so little that no consumers will ever get to try this space-traveled spirit. This fact hasn’t stopped Ardbeg from releasing a number of spaced-themed whiskies to celebrate their journey into space. In…
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    Cocktail Enthusiast

  • Zodiac Vodka Launches in Texas, Makes a Couple Cocktails

    Kevin Gray
    20 Oct 2014 | 11:09 pm
    There’s a new vodka in town. It’s called Zodiac, and it’s distilled from potatoes at the brand’s Rigby, Idaho distillery. It’s then blended with water from the Snake River Aquifer, which runs beneath the distillery, and it’s filtered through Canadian birch charcoal. All that creates a clean tasting and naturally sweet vodka. For now, Zodiac is only available in Texas, but they’ll be expanding distribution to other states early next year. They will also introduce a potato-based Black Cherry flavored vodka in the next few months. In the meantime,…
  • Calvados Cocktails for Fall

    CE Staff
    16 Oct 2014 | 4:55 pm
    Calvados. Now there’s a drink indicative of fall. The French apple brandy is always a fine drink on its own, but come fall, its apple backbone works nicely in a variety of seasonal cocktails. Here we’ve enlisted a couple bottles from the Spirit France portfolio–Calvados Boulard Grand Solage and Calvados Père Magloire V.S.O.P.–that do especially autumnal things when paired with ingredients like pumpkin, ginger and cloves. Apple Fashioned (Fabien Maillard, Le Lab, Montreal) 2 oz Calvados Boulard Grand Solage 1 barspoon sugar 1 dash orange bitters 1 dash old fashioned…
  • The Best Scotches Under $40

    Kevin Gray
    14 Oct 2014 | 3:16 pm
    Scotch whisky is a big category that includes single malts, blended malts, grain whiskies and more. Spirits in general are quite subjective–we’ve always found the best scotch to be the one in our hand–but we’ve certainly got our favorites. And while it’s often easiest to recommend bottles based on personal taste preferences, readers typically just ask for “the best scotch” in a certain price range. In this case, $40. So below, we’ve rounded up five of our favorite scotches that you can regularly find priced at or under $40. Buy them for yourself or give…
  • The Balvenie Announces Two New Whiskies

    Kevin Gray
    10 Oct 2014 | 12:28 pm
    The Balvenie just announced the launch of two new whiskies in the US, each created by Malt Master David Stewart. Tun 1509 and the Single Barrel Traditional Oak, Aged 25 Years will both become available in select states later this month. Here’s the rundown on each. The Balvenie Tun 1509 After releasing nine batches of the popular Tun 1401, The Balvenie has discontinued that expression and replaced it with the new Tun 1509. In crafting the first batch of Tun 1509, Stewart selected 42 of the finest casks — 35 traditional American oak barrels and seven European oak sherry butts — from…
  • Woodford Reserve Master’s Collection Sonoma-Cutrer Pinot Noir Finish

    Kevin Gray
    8 Oct 2014 | 9:22 pm
    News from Woodford today, as they announced the release of their newest expression: Woodford Reserve Sonoma-Cutrer Pinot Noir Finish. It’s both a mouthful to say and the ninth installment in the brand’s Master’s Collection series. But this is their first whiskey to be aged in California Pinot Noir barrels. By finishing a batch of original Woodford Reserve Bourbon in a used Pinot Noir barrel, you can expect a unique, fruit-forward flavor profile. And here’s a twist: the end result isn’t bourbon. Industry definitions require that bourbons be aged in new, charred oak…
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    It's just the booze dancing...

  • Booze Review – Hush Spiced Apple Moonshine

    G-LO
    23 Oct 2014 | 8:00 am
    Several weeks ago, we received an email from Hush Moonshine asking if we’d like to sample some of their product for a possible review. While Moonshine isn’t something that we normally drink, when I noticed that Hush makes a Spiced Apple version, I just had to give it a try. You see, I’m a huge fan of FX’s Justified, and without a doubt, the best villain on the show was Mags Bennett, a marijuana dealer in Harlan County who was famous for her Apple Pie Moonshine (if you’re a fan of the show, then you know that Mags makes some killer hooch. Sometimes literally).
  • Beer Review – The Olde Mecklenburg Brewery Mecktoberfest

    limpd
    21 Oct 2014 | 8:00 am
    The other day, I found myself on a layover in Charlotte, NC. I had about an hour to change terminals and grab dinner. Just outside my gate, I found the Carolina Beer Co. and grabbed a 22oz Mecktoberfest on tap. While not a big fan of the Märzen style, I thought since it was the season, and since I would probably not get a chance to try something from the Olde Mecklenburg Brewery anytime soon, why not? The OMB is the brainchild of John Marrino, a former advanced water treatment exec who noticed the absence of a brewer in Charlotte and sought to rectify the problem. Opened in 2009, OMB…
  • Whisky Review – SIA Scotch Whisky

    G-LO
    17 Oct 2014 | 8:00 am
    We’ve all had our “Aha!” moment with whisky at some point in our lives. For me it probably happened via a sip of Maker’s Mark or Johnnie Walker Black way back in my misspent youth. For Carin Luna-Ostaseski, the founder of SIA Scotch Whisky, her “Aha!” moment occurred via a sip of Oban 14 (that’s a pretty solid start if you ask me!). While my “Aha!” moment led to a never ending whisky journey that eventually led to me sharing my non-sensical and booze infused ramblings with you on our little corner of the blogosphere, Carin’s…
  • Beer Review – Anchor Big Leaf Maple

    G-LO
    14 Oct 2014 | 8:00 am
    Ahhhhh Autumn! Kids are back in school. Shorter days and longer nights, i.e. the end of daylight savings time. The NFL and NHL are back in session. Halloween and Thanksgiving. All of that stuff is great, but since Craft Beer is a muy importante subject on this here blog, our attention is laser focused on the latest and greatest fall beer releases. Anchor’s Big Leaf Maple Autumnal Red is one such beer, and I can’t begin to tell you how relieved I am to see that the word pumpkin is nowhere to be seen on the label. While I am not completely opposed to a pumpkin beer every now and…
  • Poppin’ a Few Pils with G-LO…

    limpd
    10 Oct 2014 | 8:00 am
    The other day, G-LO called to say that he had a couple of Pilsners and wanted to get my impressions of them. While I am not necessarily a fan of Pilsners, I am also not one to turn down an opportunity to duck out of the house … er … to do some in-depth research for the blog, so I quickly headed over for our session. G-LO had picked up four pilsners: The Wright Pils from Great Lakes Brewing Company, the Scrimshaw Pilsner from North Coast Brewing, the Prima Pils from Victory Brewing Company, and the Mama’s Yella Pils from Oskar Blues Brewery. In reviewing the four pilsners, I…
 
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    WhiskyNotes

  • Ardbeg 1973 (Sestante)

    Ruben Luyten
    23 Oct 2014 | 5:38 pm
    There are different versions of Ardbeg 1973 bottled by Sestante in Italy. They’re all 14 or 15 years old, some are bottled in clear glass, others in green glass. The best ones are bottled at cask strength, this one is at 43%.   Ardbeg 15 yo 1973 (43%, Sestante 1988, 75cl.) Nose: very very gentle, like a herbal tea (chamomile, tilia). Some wet paper, dusty books, old chalk. Soft fruity notes like apples and melons. Sweet almonds. Dried seaweed, hints of canvas. Coastal hints as well. Mouth: incredible smoothness with more cold ashes than actual peat. Very sweet, almost pastry-like notes…
  • Burnside 1989 (Maltbarn)

    Ruben Luyten
    22 Oct 2014 | 3:06 pm
    There are three new Maltbarn releases: Clynelish 1997, Ledaig 2005 and this Burnside 1989. Three references that lots of independent bottlers are offering these days. Most of these teaspooned Balvenies seem to come from a batch of #1244x and #1245x casks filled in June 1989.   Burnside 25 yo 1989 (50,9%, Maltbarn 2014, bourbon cask, 167 btl.) Nose: aromatic whisky, very fresh and vivid. It has taken quite a lot from the wood, but nicely so. Lots of garden fruits and light honey. Greengages and pear. Gooseberries. Yellow flowers. Vanilla. Lovely waxy notes and varnish too. Mouth: totally…
  • Ord 16yo Manager’s Dram

    Ruben Luyten
    21 Oct 2014 | 3:59 pm
    The Manager’s Dram series was selected by and bottled for distillery managers of the United Distillers group (now Diageo), but it came to an end when a lot of employees started selling their rare bottle to gain some extra income. I’ve already reviewed the Caol Ila 15yo Manager’s Dram in the past. Last Monday I had a whisky tasting with the Fulldram club and this Glen Ord 16 Years ‘Manager’s Dram’ (distilled around 1975) was my favourite of the evening (and the group winner). Just to give you an idea: it defeated an Ardbeg 1973 and a Caperdonich 1972.   Ord 16 yo…
  • Benromach Traditional

    Ruben Luyten
    20 Oct 2014 | 3:19 pm
    After the pleasant surprise that was the new Benromach 10 Year Old, I have to say I became interested to try other expressions. This entry-level Benromach Traditional was the first new bottling after the distillery was re-opened in 1998 after a 15-year break. Traditional is a mix of 80% bourbon casks and 20% sherry.   Benromach Traditional (40%, OB +/- 2014) Nose: lighter and less characteristic than the 10. Surprisingly grainy and gristy. Dried grass, dusty books. The lightest touch of peat. Lemon oil. Some acacia honey in the background. Hints of green banana skin too. Mouth: sweet and…
  • Old Pulteney 1990 Lightly Peated

    Ruben Luyten
    19 Oct 2014 | 3:02 pm
    This limited edition Old Pulteney 1990 vintage says lightly peated on the label, but contrary to what you would expect, it’s not made from peated malt. Instead it was classic (unpeated) Old Pulteney spirit matured in ex-bourbon and ex-sherry casks that previously held heavily peated spirit. Although the distillery is not giving further information about the provenance of the casks, I’m wondering how this relates to the Old Pulteney 1990 cask #5253 that I’ve tried (a cask bought from Laphroaig) and the Balblair 1990 cask #1463 (Balblair and Old Pulteney are part of the same group).
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    Cocktail Enthusiast

  • Zodiac Vodka Launches in Texas, Makes a Couple Cocktails

    Kevin Gray
    20 Oct 2014 | 11:09 pm
    There’s a new vodka in town. It’s called Zodiac, and it’s distilled from potatoes at the brand’s Rigby, Idaho distillery. It’s then blended with water from the Snake River Aquifer, which runs beneath the distillery, and it’s filtered through Canadian birch charcoal. All that creates a clean tasting and naturally sweet vodka. For now, Zodiac is only available in Texas, but they’ll be expanding distribution to other states early next year. They will also introduce a potato-based Black Cherry flavored vodka in the next few months. In the meantime,…
  • Calvados Cocktails for Fall

    CE Staff
    16 Oct 2014 | 4:55 pm
    Calvados. Now there’s a drink indicative of fall. The French apple brandy is always a fine drink on its own, but come fall, its apple backbone works nicely in a variety of seasonal cocktails. Here we’ve enlisted a couple bottles from the Spirit France portfolio–Calvados Boulard Grand Solage and Calvados Père Magloire V.S.O.P.–that do especially autumnal things when paired with ingredients like pumpkin, ginger and cloves. Apple Fashioned (Fabien Maillard, Le Lab, Montreal) 2 oz Calvados Boulard Grand Solage 1 barspoon sugar 1 dash orange bitters 1 dash old fashioned…
  • The Best Scotches Under $40

    Kevin Gray
    14 Oct 2014 | 3:16 pm
    Scotch whisky is a big category that includes single malts, blended malts, grain whiskies and more. Spirits in general are quite subjective–we’ve always found the best scotch to be the one in our hand–but we’ve certainly got our favorites. And while it’s often easiest to recommend bottles based on personal taste preferences, readers typically just ask for “the best scotch” in a certain price range. In this case, $40. So below, we’ve rounded up five of our favorite scotches that you can regularly find priced at or under $40. Buy them for yourself or give…
  • The Balvenie Announces Two New Whiskies

    Kevin Gray
    10 Oct 2014 | 12:28 pm
    The Balvenie just announced the launch of two new whiskies in the US, each created by Malt Master David Stewart. Tun 1509 and the Single Barrel Traditional Oak, Aged 25 Years will both become available in select states later this month. Here’s the rundown on each. The Balvenie Tun 1509 After releasing nine batches of the popular Tun 1401, The Balvenie has discontinued that expression and replaced it with the new Tun 1509. In crafting the first batch of Tun 1509, Stewart selected 42 of the finest casks — 35 traditional American oak barrels and seven European oak sherry butts — from…
  • Woodford Reserve Master’s Collection Sonoma-Cutrer Pinot Noir Finish

    Kevin Gray
    8 Oct 2014 | 9:22 pm
    News from Woodford today, as they announced the release of their newest expression: Woodford Reserve Sonoma-Cutrer Pinot Noir Finish. It’s both a mouthful to say and the ninth installment in the brand’s Master’s Collection series. But this is their first whiskey to be aged in California Pinot Noir barrels. By finishing a batch of original Woodford Reserve Bourbon in a used Pinot Noir barrel, you can expect a unique, fruit-forward flavor profile. And here’s a twist: the end result isn’t bourbon. Industry definitions require that bourbons be aged in new, charred oak…
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    Whisky Advocate

  • Fire Water

    Lew Bryson
    24 Oct 2014 | 6:35 am
    A while back I got a box from Darek Bell, the co-founder of Corsair Distillery. It wasn’t a big box, just about the size of a shoebox, and not that heavy. On opening, there was a lot of smoke-gray bubblewrap, a piece of paper, and ten little sample bottles of whiskey. The paper had a key to the contents of the bottles. Some had a fanciful name, like Smokejumper, Pyro, or Hydra, and each was whiskey, smoked with a different combustible: black walnut, pear, blackberry root, Hickory Amaranth, lemon balm, “5 Smoke blend.” I thought back to our 2012 Craft Whiskey of the Year, Corsair’s…
  • Balcones Founder Chip Tate Speaks Freely

    Lew Bryson
    19 Oct 2014 | 5:53 am
    For the first time since the August 8 temporary restraining order, Balcones founder Chip Tate can talk about the legal battle with his investors. He’s been under a strict media gag order, while the 170th Texas State District Court sorts out the disagreement between Tate and his investors, who alleged Tate refused to attend board meetings and even threatened to shoot board chairman Greg Allen. Allen’s legal team changed the terms of the temporary restraining order, Tate says, and he spoke with Whisky Advocate writer Fred Minnick. By now, you’ve likely seen Allen’s side of the story.
  • 66Gilead: going up to the County

    Lew Bryson
    17 Oct 2014 | 5:07 am
    Crimson Rye is the latest whisky from 66Gilead, one of my favorite Canadian micro-distillers. This rural distillery takes its name from its street address in Ontario’s Prince Edward County. The distillery sits on 80 tranquil and beautifully maintained acres in the heart of this popular tourist destination. Year round, visitors smile for photos among a scattering of grey-weathered outbuildings. In summer they amble across the broad green lawns, accompanied by an ever-scurrying flock of multi-colored chickens. The main attraction at 66Gilead is clearly the frequently packed tasting room on…
  • Fall Bourbon and Rye Whiskey Limited Release Overview

    Lew Bryson
    15 Oct 2014 | 4:00 am
    It’s that time of the year again, when all the major bourbon and rye whiskey producers release their limited edition whiskeys, and consumers scramble to find a bottle before they disappear. Your time and money is valuable, so I thought I’d offer some guidance on which whiskeys you should concentrate on buying. I’ve tasted my way through the following whiskeys. My formal reviews will appear in the upcoming issue of Whisky Advocate, but here’s a quick overview of them, in no particular order. Buffalo Trace Antique Collection (All $80, in theory) My favorite of the line is the George T.
  • The Templeton Case: let’s talk to a lawyer

    Lew Bryson
    10 Oct 2014 | 10:35 am
    In 2011, I visited Templeton, Iowa, to cover this hot rye whiskey that Al Capone supposedly liked. At the time, I knew they were purchasing bulk whiskey from what was then called LDI, the former Seagram’s facility that gave the world beautiful 95% rye mashbills, but I had never approached the company about this. Going into the interview, I half expected them to be confrontational. Keith Kerkhoff, one of the founders, played college football and tried out for an NFL team; and let’s just say, his lineman shoulder could crush my spine. When questioned, the founders, Kerkhoff and Scott Bush,…
 
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    Master of Malt Whisky Blog

  • David Beckham Haig Club Single Grain Whisky

    The Master of Malt
    22 Oct 2014 | 4:21 am
    This is really a follow up to my previous post 'Will Grain Whisky be promoted to the Big League as David Beckham signs for Haig Club?', where I talk more generally about single grain and David Beckham as well as taste the Girvan 25yo. Since then a couple of things have happened. Firstly, the brand and the whisky are out there now - from teaser shots where you don't even get to see Becks' face back in July, to us having the whisky for sale on the site, to the Global Launch at the start of October through to the release of the UK television advert at the end of last week. The other thing that's…
  • Master of Cocktails - Gin & It

    The Master of Malt
    20 Oct 2014 | 6:53 am
    Hello again, time for another #MasterofCocktails, innit? Now this one's not a particularly common drink, but it's a recipe that's definitely worth having in your repertoire. We're going to make a 'Gin and It'. The 'It' being a contraction of 'Italian Vermouth', which makes up 50% of the drink. I've chosen to use St. George Dry Rye Gin as the gin for this drink - it's made from a much more flavourful spirit which, whilst it's not necessarily more authentic for the drink, it does lend it a punchy white-dog-esque flavour. You'll be needing these... List of Ingredients 35ml of St. George Dry Rye…
  • Auchentoshan 25 Year Old 1988 Wine Cask Finish - "YEEAAAHHHH!!!"

    The Master of Malt
    17 Oct 2014 | 8:18 am
    A 25 year old 1988 vintage. That's quite enough about me though. Feeling a little guilty that I haven't got to this whisky already (we received the package with the sample about a month ago), I'm now making a concious effort in these busy 'already-sort-of-started-but-also-still-building-up-to-Christmas-retailing' times to get to it before my birthday, after which I'll suddenly have a little less in common with it. Everybody enjoys getting their hands on a whisky distilled in the year of their birth, it's fun. It's one of those things that shouldn't really matter perhaps, but many people are…
  • Master of Cocktails - Pisco Sour

    The Master of Malt
    13 Oct 2014 | 1:31 am
    Well hello friends. I almost didn't see you there. Is it time for a drink? Seems a lot like it, doesn't it? Today we're making a sour recipe with an oft-maligned ingredient, Pisco. If you're not familiar with pisco (or worse, if you've only tried the really cheap stuff), it's worth getting to know. It's in the brandy/grappa family, made in Peru (and Chile, which has caused quite a rivalry between the two nations - many thanks to @robbo_123 for this knowledge). We'll be using a perfect example of truly ace pisco - Payet Acholado. According to the label, it's been matured (doesn't say in what,…
  • Glenfiddich 18 Year Old's New Packaging and the 12-Pointed Antlers

    The Master of Malt
    9 Oct 2014 | 8:45 am
    Glenfiddich 18 Year Old will soon be getting some new threads in the form of a new bottle, label and tin, thus differentiating it from the 12 and 15 year old offerings in the core range. Present at the unveiling of the new packaging, created with Here Design, we can confirm that the changes aren't drastic or overblown - it still feels very much like the 18yo rather than being anywhere near as grand as the 21yo, whilst nevertheless providing more of a bridge to the the older, more expensive offering. This approach is clear right from seeing the new square tin. (The price, by the way, isn't…
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    Social & Cocktails

  • Cocktail Bar Review: Beaufort Bar, London

    Rebecca
    24 Oct 2014 | 9:03 am
    It seems like one of the most daunting challenges imaginable – opening a new bar in London, a place already alive and buzzing with watering holes that suit all tastes imaginable.Surely to have confidence that your endeavour is going to work then you need pizzaz; the wow factor that separates it from the crowd; that little bit of magic.
  • 5 Unmissable Spirits Flavours

    Guest
    23 Oct 2014 | 3:59 am
    The spirits world is evolving rapidly, with brand new products flooding onto the market at an impressive rate, and brands are competing harder to stand out from the crowd.This has brought about some truly remarkable new spirits flavours – some of which are fast becoming new favourites across the nation – and we want to try as many of them as possible Here’s some of the best we’ve discovered:1. Electricity flavour vodkaYes, this is actually a thing. Created by the ever-bonkers Oddka brand (we love them) this is the perfect spirit to serve as a classy end-of-the-night shot. It…
  • Top 5 Kooky Liqueurs

    Guest
    23 Oct 2014 | 3:47 am
    No matter what your tipple of choice is, sometimes we could all do with shaking things up a little bit, and trying something totally out of our comfort zone. Our friends over at Vinspire HQ are very big on exploring new drinks – no matter how unusual – and have discovered a selection of very interesting liqueurs that will be a talking point at the end of any dinner party. 1. NuvoIt’s pink AND sparkling AND full of vodka. What’s not to love? It’s good enough to replace a pre-dinner cocktail, for sure.And if you want to know what it tastes like, the answer is basically passion…
  • Cocktail Bar Review: Basement Sate, London

    Rebecca
    16 Oct 2014 | 2:43 pm
    ‘Shall we go out for dessert?’These are the words generally spoken by some trendy New Yorkers, usually in a rom-com where they will then accidentally bump into the future love of their life. The habit of finding a spot specifically to indulge your chocolate craving is something we’ve come to associate with our crazy American cousins, or perhaps those decadent Parisians.
  • Cocktail Bar Review: Cartizze Bar, London

    Rebecca
    16 Oct 2014 | 2:29 pm
    Sometimes you want a cocktail in a flashy nightclub, served by some Tom-Cruise wannabe who’s flaring with such enthusiasm his limbs make you think of an octopus on speed. That’s fine – these bars are like the Vegas of the drinks world and are great fun when taken with a pinch of salt from the rim of your super-sized margarita glass.
 
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    Intoxicology | Liquor Reviews, Drink Recipes, Bar Reviews & More | Intoxicology | Liquor Reviews, Drink Recipes, Bar Reviews & More

  • Halloween Cocktails: Peaches & Scream

    Alexander
    21 Oct 2014 | 5:02 am
    With Halloween coming up, I’m proud to say that this year we’ve received more emails from fans than ever looking for drink ideas. If you’re throwing a party and want a signature drink to make your friends remember YOUR party, I think I’ve got just the one. If you remember, this past summer we reviewed Bushel & Barrel’s apple whiskey. It’s definitely one of our top new liquors of 2014. We made an awesome apple Punch recipe with it but I REALLY was waiting for this time of year so I could make some fall cocktails with it. Here’s our first, and…
  • New Booze: Crown Royal Regal Apple

    Alexander
    18 Oct 2014 | 8:05 am
    Crown Royal Canadian whiskey is launching a new flavor this Fall, and we’ve got a hunch it’s going to be a pretty big deal. Following in the footsteps of other major brands, Crown Royal will be launching Crown Royal Regal Apple adding to one of the biggest trends of 2014, apple or apple-cinnamon flavored liquor. “An extraordinary addition to the Crown Royal® portfolio, Crown Royal® Regal Apple is a blend of our hand-selected smooth whiskies infused with natural apple flavors. The blend opens with a nose of bright apples balanced with our signature Crown Royal whisky and…
  • Absolut Vodka Review

    Alexander
    13 Oct 2014 | 3:30 pm
    This is a sponsored post. This week we’re sampling a bottle of Absolut Original, one of the most widely available and often purchased brands of vodka on the market. But what do we know about Absolut? It’s popular, it’s in a funky cool packaging inspired by the medicine bottle, and it comes from Sweden. Does that about cover it? Actually there’s a bit more to it than that… Absolut Vodka was created in 1879 by Lars Olsson Smith, a Swedish entrepreneur who was known as “The Vodka King” for his innovative distillation process. Fast forward about a hundred years and it’s…
  • Chila Pumpkin Spice Martini

    Alexander
    10 Oct 2014 | 5:20 am
    Image courtesy of Chila Orchata Congratulations everyone, you made it to Friday. I feel like the return of football and the cool weather makes Monday through Thursday go by so much faster. Or is it just me? Anyway, I’m headed out-of-town myself but before I left I wanted to share a cocktail I had last night that was pretty damn good. We still had some Chila Orchata (our 2nd bottle) chilling in the fridge from the review we did on it a few months back and decided we wanted to use it up (and probably by a 3rd bottle this weekend). I found this recipe on Chila’s website and since I…
  • Fall Cocktail: Angry Apple Press

    Alexander
    4 Oct 2014 | 1:17 pm
    Does anyone like Fall cocktails? Apple, cinnamon, nutmeg, mmmm. Well, I’ve got a good one we’re sipping on this weekend and I wanted to share it with our readers. It features one of our favorite liqueurs and a hard cider we usually keep handy in the fridge. Veev liqueur is an acai berry based liquor that we’ve been stuck on since we first tried it back in 2012. Since then they’ve relaunched with a stronger (now 70 proof) formula and a clever ad campaign asking drinkers to “cheat on vodka”. Then there’s Angry orchard, one of my favorite hard ciders on…
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    Drinking Made Easy » Spirits

  • FOU-DRÉ Vodka: The Original “Over Ice” Experience

    drinkadmin
    17 Oct 2014 | 6:10 pm
    An exceptional brand amongst traditional ultra-premium vodkas, FOU-DRÉ—a boutique vodka—has quickly risen to the coveted ranks of “top shelf.” Infused with pomegranate, ginger, kiwi, lime and lychee, you’ve never tasted anything like it. And, what’s more, there’s no sugar or artificial flavors inside. Using a patented, innovative filtration system called TerrePURE® proven to reduce unwanted congeners, FOU-DRÉ is not ‘distilled’ in the conventional sense. This process, which is completely natural, reduces the need for extensive aging or multiple distillations.  Before…
  • A Look at Chinaco Tequila from Tamaulipas, Mexico

    drinkadmin
    4 Sep 2014 | 3:30 am
    Many assume that tequila can only be made in the area surrounding the city of Tequila in Mexico. While this was the case for some time, eventually other regions in Mexico were added to the very short list of where tequila can be ‘officially’ made.  Chinaco Tequila is one such example, were a quality tequila made outside of Jalisco, Mexico fought to have the tequila definition extended to include the region of Tamaulipas and other regions like it. Since then, Chinaco has revolutionized the tequila industry by becoming the first premium tequila to come to the US. The History…
  • Monkey Rum Adventure Quest New York City July 17th-19th

    drinkadmin
    11 Jul 2014 | 3:19 pm
    Zane Lamprey and Steve Mckenna will be heading to New York July 17th-19th to celebrate the New York City release of Monkey Rum. This will be the first time that Monkey Rum has become available on the East Coast and to celebrate, Zane and the crew are inviting fans to join them at various liquor stores and bars throughout the city in what has been dubbed the Monkey Rum Adventure Quest. The quest? To find where the infamous Monkey Rum has been hidden throughout the city. The adventure? To crawl through the urban jungle to drink Monkey Rum with Zane, Steve and Pleepleus! Those who join the…
  • The Art of Making Arta Tequila

    drinkadmin
    23 Jun 2014 | 3:30 am
    Demurely lurking behind the scenes of the national tequila craze, Arta Tequila of Colorado is finally ready to make an international splash. This small batch, hand-bottled tequila has been Colorado run since 2011 and is pushing the limits of what artisanal tequila can be. Now Arta believes it is time to let the world know about their little secret:  That the best tequila, while made with ancient methods, can still be modern and rebellious. Lisa Hives, VP of Marketing, welcomed a small group of Denver imbibers for a tasting and gave us a brief history of the company. The one thing she wanted…
  • WhiskyLive 2014 NYC

    drinkadmin
    20 Jun 2014 | 3:30 am
    After missing last year’s event, I was fortunate to return this year to New York City’s annual springtime whisky celebration, WhiskyLive, held at The Chelsea Piers. As the popularity of the brown spirit seems to grow by leaps and bounds every year, one thing that never ceases to amaze me is the number of players who wish to enter the manufacturing game, both nationally and abroad. While we have been long accustomed to whiskies from The United States, Canada, Ireland and Scotland, recent years have seen other countries make their own offerings; by now, many whisky aficionados know well the…
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    The Whiskey Jug

  • 48 Whiskey Enthusiasts Weigh In On What They Want From The Whiskey Industry

    Josh Peters
    23 Oct 2014 | 11:04 am
      A few weeks ago I was reading Chuck Cowdery’s Bourbon Strange when I hit the following passage: “Whiskey marketers have had trouble wrapping their heads around the enthusiast phenomenon. They recognize it as an important market but they are still trying to figure out exactly what the enthusiast consumer really wants.” My initial thought was “hey that’s a great idea for a TWJ article” and that was quickly followed by “I’m sure there are plenty of others out there who would love to add their opinion too”. Which is exactly what we…
  • Colonel E.H. Taylor Small Batch Bourbon – Bottled In Bond Review

    Josh Peters
    21 Oct 2014 | 10:00 am
    Colonel E.H. Taylor Jr. is made by that venerable distilling powerhouse known as Buffalo Trace and named after Colonel Edmund Haynes Taylor, Jr. who purchased the O.F.C (Old Fire Copper) distillery in 1869 and began distilling. He only owned the distillery for 9 years before it was bought in 1878 by George T. Stagg which is when the connection to Buffalo Trace becomes more apparent. While owning the distillery he pioneered the use of new equipment and sour mash techniques that, at least to some degree, are still in use today. He was also one of the key men involved in getting the…
  • Masterson’s 10 yr. Straight Rye Review

    Josh Peters
    20 Oct 2014 | 9:49 am
    Masterson’s is definitely a nice rye. Though, like Whistle Pig, it suffers from a bit of an identity crises because it gets distilled up in Canada, but then gets brought down and bottled here in the states. Part of me wants to call it a Canadian whisky, because really that’s what it is, and the other part of me wants to throw a fit because, again, we have a company that’s doing their best to not say they distill it without saying they don’t distill it either. The name Masterson’s comes from Bat Masterson who was a figure of some renown in the American old west and like this…
  • Craigellachie 13 Review

    Josh Peters
    17 Oct 2014 | 9:27 am
    The Craigellachie 13 is the second, and my favorite, of the Last Great Malts I was sent to give a taste to. The other being the Aberfeldy 12 that I reviewed, and enjoyed, yesterday. This foggy little dram with the name that sounds like a monster straight out of a Tolkien book magically captures both the light and the dark aspects of Speyside. If you’ve never had, or even really heard of Craigellachie you’re not alone. Besides one of my local bottle shops carrying an A.D. Rattray bottling of an 8yr a little while back I’ve never seen nor really heard much about this one till now despite…
  • Aberfeldy 12 – Last Great Malts Review

    Josh Peters
    16 Oct 2014 | 10:33 am
    This Aberfeldy 12 is part of the Last Great Malt series being put out by John Dewar & Sons who built the distillery back in 1896. Aberfeldy is one of the main single malts used in making the Dewar’s line of blended scotch whisky and is often called the golden dram. This is because it’s source of water, the Pitilie Burn (the little bottle in the picture), is filled with gold deposits. The water also has a soft minerally aspect to it that comes through a bit in the whisky. Over the years Aberfeldy hasn’t really pushed out it’s single malt much and when it’s shown up it’s…
 
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    Liquor.com

  • The Flannel

    Crystal Sykes
    23 Oct 2014 | 8:57 am
    Cognac and apple cider are shaken into this ice-cold—but warming—cocktail.
  • Dinner and a Drink: The Flannel Meets French Onion Dip

    Rebekah Peppler
    23 Oct 2014 | 8:39 am
    Introducing Dinner and a Drink, a series devoted to hand-in-hand recipes for one easy cocktail and one foolproof dish. Your home entertaining just got a lot more well-rounded. (Dust off your party equipment. Start stocking the bar. Call—or text—your pals: It’s Party Season, the perfect time of year to show off your well-honed hosting skills and bring all your favorite people together.) Something about October whispers of comforting plaids and homey parties. For this installment of Dinner and a Drink, cognac and apple cider are shaken into an ice-cold—but warming—cocktail…
  • The Best of History’s Rum Cocktails Brought to Life

    Kara Newman
    20 Oct 2014 | 4:00 am
    Rum is a spirit with serious legs. From Colonial-era flips to whimsical tiki fantasies, the molasses-based spirit has been an important part of drinking life over the last two-plus centuries. These days, industrious bars across the U.S. have taken classic rum cocktails and yanked them headlong into the 21st century. Drink up: This is history, alive and in drinking color. 1. The Flip The Backstory: Made with rum, beer and molasses in a tankard and served hot, the flip was a tavern staple in the 1700s. Rum historian Wayne Curtis, author of And a Bottle of Rum, pegs this drink, heated with a…
  • Strike Gold with BACARDÍ 8 Años Rum | Partner Tip

    Daniela
    15 Oct 2014 | 2:53 pm
    Special occasions call for a truly unique spirit. As one of the oldest private rum blends in the world, BACARDÍ 8 Años is the super premium spirit you’ll want to serve when guests come calling. BACARDÍ 8 Años Rum was born in 1862, and remained a private family blend for over seven generations. That sense of age and history is a key component in this complex rum’s flavor—a deep and mellow layering of dried fruits, nutmeg and oaky vanilla with the slight bitterness of orange zest on the finish. Every batch of the smooth golden spirit is made from a special selection of barrel-aged…
  • Black & Ginger

    Mount Gay
    15 Oct 2014 | 10:46 am
    This rum-based drink takes less than five minutes to prepare.
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    Main St. Distilleries

  • Porter’s Fire Cinnamon Whiskey being Released to Utah Liquor Stores

    admin
    20 Oct 2014 | 6:19 pm
    Ogden, UT, October 18, 2014 — Ogden’s Own Distillery’s newest creation, Porter’s Fire, a cinnamon whiskey liqueur, will be shipped to the Utah Department of Alcoholic Beverage Control for distribution throughout the state on October 23, 2014. Named for the man who served as a hit man and bodyguard to the leaders of the Mormon church, Porter Rockwell was the ultimate religious defender. Porter’s Fire Liqueur captures the passion of its namesake and the complex nature of the Utah’s early years. It’s flavored with smooth Canadian whiskey, natural cinnamon, and just a hint of…
  • Catoctin Creek Distilling Company Releases Pearousia

    admin
    14 Oct 2014 | 6:55 pm
    October 14, 2014, Purcellville, VA – To commemorate the five year anniversary of Catoctin Creek Distilling Company, the Purcellville distillery is releasing twenty four hand-filled, hand-numbered bottles of seasonal “Pearousia” pear brandy with a full pear in each bottle. “This bottling is very special,” says Catoctin Creek founder, Scott Harris. “In 2009, Becky and I established the first legal distillery in Loudoun County since Prohibition, and the first alcohol we produced was pear brandy. The day our equipment was operational, we reached out to Doug…
  • Cut Spike Distillery To Release Cut Spike Barrel Aged Rum

    admin
    14 Oct 2014 | 6:50 pm
    LA VISTA, NE October 14th, 2014- Cut Spike Distillery, the sister company to Lucky Bucket Brewing Company, is pleased to announce the release of their third distilled spirit, Cut Spike Barrel Aged Rum. The new spirit will land on shelves in the metro Omaha and Lincoln market the week of October 20th, and will also be for sale at the distillery starting October 22nd. Cut Spike Distillery has been distilling in La Vista since 2008 and prides itself in producing only premium spirits. Cut Spike Barrel Aged Rum is made from the best quality cane sugar and molasses with limestone-filtered…
  • George Washington’s Apple Brandy to be Released October 24th, 2014

    admin
    10 Oct 2014 | 12:48 pm
    October 10th, 2014- The George Washington Distillery at Mount Vernon has announced the release of an Apple Brandy on October 24, 2014.  Mount Vernon staff, working with the assistance of several craft distillers, produced this brandy based on traditional 18th-century methods. This apple brandy was double-distilled in copper pot stills heated by wood fires, the first apple brandy made on-site in over 200 years. The distillery’s historic ledgers indicate that Washington had small amounts of apple brandy produced in both 1798 and 1799. Washington maintained orchards on his estate and…
  • Atelier Vie Announces the Release of Barrel Aged Riz

    admin
    10 Oct 2014 | 12:38 pm
    October 8, 2014, New Orleans — Atelier Vie is pleased to announce the release of the first bottling of Barrel-Aged Riz, Louisiana Rice Whiskey. Riz already has the distinction of being the first Louisiana whiskey released since Prohibition; an unaged version was released June 28, 2013. Now Atelier Vie has added to this achievement with the first release of Barrel-Aged Riz. The Riz Story “The idea of Rice Whiskey was a key inspiration for my becoming a distiller,” said Jedd Haas, President of Atelier Vie. “I first heard about rice spirits being produced in Asia years ago; given the…
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    Drink Insider

  • How To Drink Wine Like A High Roller (Even If You Aren’t One)

    DrinkInsider
    22 Oct 2014 | 9:36 am
    Plus, five wines from Sherry-Lehmann that you won’t feel bad about dropping some serious dough on. If you, like me, are not a high roller (yet) but want to drink wine like one, there’s a good way to accomplish this feat: scrounge up the dollars to get into a VIP tasting at a wine event. Of course, it has to be the right wine event, but if you do your research properly you could be in for a night of unbelievable wines, and pretending that the Bentley out front is your weekend ride. Over the past few years I’ve pretended to be a high roller at a good number of VIP tastings, but one…
  • Blackjack and Beer: Kicking Off Fall With Mohegan Sun’s BrewFest

    DrinkInsider
    19 Oct 2014 | 9:22 pm
    There are a lot of great getaways in New England, but one of my favorites is a weekend at Mohegan Sun. It’s like the sinful stomping ground between New York and Boston where everyone can forget their allegiances and just let loose. I went earlier this year for Sun WineFest and had a blast. So, I decided to head back down to Connecticut again just a few weeks ago to check out the casino’s other major drink event, Sun BrewFest. Here’s the thing about these drink events at Mohegan, you’ve got to go with one thing in mind: fun. BrewFest is far from your geeked-out craft beer event. It’s…
  • Patrón Takes Premium Tequila To The Next Level…Again: Roca Patrón

    DrinkInsider
    8 Oct 2014 | 2:04 pm
    If you asked 100 drinkers to name a premium tequila brand, chances are the vast majority of them would say Patron. And there’s a good reason for that. Prior to Patron there really wasn’t a mainstream premium tequila industry in America. They created it, and they have remained at the very forefront of the category ever since; even as more and more great, high-end tequila brands have entered the market. Patron is, for all intents and purposes, synonymous with premium tequila. Photo by Patron It is also for that reason that I, personally, have never really felt the urge to drink Patron all…
  • Get Your Whisk(e)y Drinking Hats On, Boston: Three Can’t Miss Fall Events

    DrinkInsider
    6 Oct 2014 | 7:40 pm
    We all know that fall is Christmas for whiskey lovers when it comes to new releases. But, in Boston, it’s also about the events. In the next month, there are a number of big whiskey events happening as well as one multi-day spirits festival. Here’s the short on what’s going on, what to go to, and (most importantly) how to get discount tickets! Photo from WhiskyLive.com Whisky Live (Boston: October 24th) UK-based Whisky Magazine has been producing Whisky Live events since their Tokyo and London debut in 2000. In the past 14 years it has evolved into a global tour encompassing 35 cities.
  • The Transformation of Lunch Car 773: Historic Landmark Becomes A Haven For BBQ And Whiskey

    DrinkInsider
    4 Oct 2014 | 8:12 am
    The Rosebud has been a part of Davis Square in Somerville, MA since 1941. The diner car was installed the same year that Citizen Kane was released, and the year that the US entered WWII. Yes, the Rosebud had already seen a lot by the time it entered my life in 2002 when I moved to the area. I was living in Davis at the time and it became one of my go-to spots for hungover Sunday morning breakfasts. There isn’t much in this world better for a rotten hangover than an endless mug of diner coffee and a heaping plate of eggs, sausage and baked beans all consumed within the shaky exterior of…
 
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    Whiskey Lately

  • Unsolicited Advice from Whiskey Nerds

    Mike Flaminio
    24 Oct 2014 | 10:20 am
    Josh from The Whiskey Jug asked a bunch of whiskey enthusiasts, myself included, what they would like to see from whiskey makers. The idea came from a passage in Chuck Cowder’s new book: “Whiskey marketers have had trouble wrapping their heads around the enthusiast phenomenon. They recognize it as an important market but they are still trying to figure out exactly what the enthusiast consumer really wants.” He got responses from 48 people from various outlets and social networks. Overall theme seemed to be honesty and transparency in their product. Check it out 48 Whiskey…
  • Creating a Barrel Proof Four Roses Small Batch Blend – Review #54

    Mike Flaminio
    19 Oct 2014 | 11:24 am
    Four Roses Small Batch Blend Background So, I’m a big fan of Four Roses. I can go back and forth on whether I like the Single Barrel better than the Small Batch. More times than not I’ll probably grab the Small Batch. I also really like their private barrel program. Stores can choose a barrel of one of Four Roses’ ten recipes and have them bottled up at full barrel strength for their customers. I’d argue these private barrels are one of the best thing going in Bourbon right now. At least for bottles that you actually find on the shelves. The idea of a Four Roses Small Batch Blend…
  • George T Stagg 2014 – Review #53

    Mike Flaminio
    10 Oct 2014 | 6:51 pm
    George T Stagg Background George T Stagg is of course the flagship release in the annual Buffalo Trace Antique Collection. It’s pretty much right up there with the Pappy Van Winkle line in sought after bottles. George T Stagg for 2014 comes to us from a long slumber in Buffalo Trace’s Warehouses C, H, I, K, L, P, and Q. So, a wide variety of barrels, although still very constrained number of bottles. The good news, however, is starting with this year’s release there should be more bottles to go around as Buffalo Trace ramped up production of George T Stagg starting in 1997.
  • Parker’s Heritage Collection Wheat Whiskey – 8th Release (2014) – Review #52

    Mike Flaminio
    7 Oct 2014 | 4:51 pm
    Parker’s Heritage Collection Wheat Whiskey  Background Parker’s Heritage Collection Wheat Whiskey is the 8th release in Heaven Hill’s Parker Heritage series. Released once a year, the series features a limited selection of barrels from Heaven Hill stocks. Last year Heaven Hill released Promise of Hope, which was a straight Bourbon that I really enjoyed. This year we have a straight wheat whiskey. Being wheat whiskey, vs a wheated Bourbon, this must be at least 51% wheat mashbill. That’s compared to the at least 51% corn for Bourbon and 51% rye for designation of rye…
  • Four Roses Small Batch – Review #51

    Mike Flaminio
    30 Sep 2014 | 11:13 am
    Four Roses Small Batch Background It’s hard to have a great Bourbon brand without some mythology. The official story is the company’s founder Paul Jones Jr named his Four Roses distillery after the love of his life. He had asked her to marry him multiple times and each time she said no. Finally he delivered an ultimatum that he will ask one more time and if she says no he will never ask again. She told him to meet her at a ball and he will give him his answer. At the ball he got his yes answer while she wore a corsage of four roses. Completely true or not, it’s a nice story. Four Roses…
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    Flaviar - Blog

  • 5 Reasons why Absinthe Will be Your Next Obsession

    Flaviar
    21 Oct 2014 | 11:00 pm
    Paris, 1888. The City of Light is blooming around les flâneurs walking tortoises along Haussmann’s new boulevards, railways are starting to criss-cross the city and the country and an emerging generation of dedicated seamstresses is dressing up the Tout-Paris ladies to look like a heavenly vision… Even that metal tower for next year’s World Fair is rising higher every day and it’s now visible from every corner of the city, from the Montmartre to Montparnasse, despite the many protests against it. The city is buzzing with students, the future scientists and…
  • Flaviar Lab Secrets: How do we Choose the Tasting Pack Drinks?

    Flaviar
    15 Oct 2014 | 11:00 pm
    Where shall the flavour savours travel to this month? The windy roads of the Central European Alps? The warm Caribbean seas? Perhaps Speyside's rolling greenery? Travel the world and the seven seas, flavour is the something we're looking for. Once the finger drops on the right part of the globe (you did get we're not really into scenery that much, right?), it’s then time for some very serious R&D, involving, but not limited to, data-mining, field trips, and in-depth interviews. What drinks have we filed under “musts” during our previous travels?
  • A daily dose of Rum on the job spec? Oh, yes please!

    Flaviar
    6 Oct 2014 | 11:00 pm
    The dream job with such a requirement is still there. It's just that the daily dollop of Rum isn't… however, as part of their job the sailors of the Royal British Navy were given a tot of Rum every single day right up until 1970. At around noon each day “Up Spirits” was the Boatswain’s call, signaling to the ship's company that it was time for the daily dose of morale building and spirit boosting. A teambuilding. This happened every day for over 300 years! And it was always a double issue before battle and after victory! (talk about incentives!) There was…
  • Congratulations! You helped create this Scotch.

    Flaviar
    27 Sep 2014 | 11:00 pm
    No one knows it better than you what kind of drink makes your taste buds happy. That’s exactly why we let you taste first and buy later. So how should we not like the idea of one of the Highlands’ dearest, Glenmorangie, that went all the way and let their fans make decisions in creating the distillery's latest release? Glenmorangie’s The Tagtha, meaning The Chosen One in Gaelic, was created by the Whisky lovers who participated in distillery's Cask Masters programme. It all started in March 2013 when Glenmorangie organized a series of international events for their…
  • Calories in Alcohol - Should You Care?

    Flaviar
    21 Sep 2014 | 11:00 pm
    “I don’t drink, I'm on a diet!” Even if just hearing this sentence sparks off your automatic eye roll, you’ve probably also had a little moment when you wondered to yourself if your Friday after-work drinks are the reason for your six-pack gradually becoming a one-pack. Let's see if they are... Good news or the bad news? While there are some calories in alcoholic drinks, there’s no reason to fear you'll be putting on pounds just from having an occasional drink or two. Add to this the fact that because of the way our bodies digest alcohol, the calories…
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