Spirits

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  • Last Call for Abbott’s Bitters

    Art of Drink
    Darcy O'Neil (dso@artofdrink.com)
    15 Jan 2015 | 6:19 am
    The barrel is dry and the last of the Extinct Abbott's bitters have been bottled. That means there are only 300 bottles left and once they are gone, that will probably be the end. Have no doubt they are a great tasting bitter and the research does point to this being the original Abbott's recipe. However, these bitters are not easy to produce and even harder to market. Getting the key ingredient requires a flight to the Caribbean and the Tempus Fugit trademark application has created too…...More
  • All the Cocktails on the Opening Menu at Mourad

    The Joy of Drinking
    28 Jan 2015 | 1:05 am
    I feel for restaurant owners on opening night. Despite what often seems like glitz and glam from the outside, I can only imagine how difficult it must be to open your doors for the first time and invite in hoards of San Francisco sophisticates with high expectations. Yet when Mourad Lalou opened his latest project, Mourad, in San Francisco's neo gothic Pacbell Building in SOMA last night, he did so with seeming ease. Service seemed calm. And the cocktails—of course my interest point here—were elegantly executed.The opening menu is put together by Christ Aivaliotis, of consulting firm…
  • Get ready for the Big Game with a few winning refreshments

    Cocktails News
    28 Jan 2015 | 6:11 pm
    If you're looking to mix up your Super Bowl party drink routine, then before kick-off gather everything you need to incorporate plain old beer for something a little touchdown worthy that is sure to be a winner! These sporty cocktails are ideal for toasting to the Big Game and pair perfectly along-side winning foods like Mexican Nachos, wings, chili and pizza. Get ready for a thumbs-up in the entertaining department! Preparation: In a glass filled with ice, combine Sauza Blue Silver Agave Tequila, limeade, beer and water.
  • Blood Orange Bourbon Sunrise

    Liqurious
    housewifeintraining
    27 Jan 2015 | 3:59 pm
    Blood Orange Bourbon Sunrise (Still thirsty? See Liqurious)
  • WhiskyCast Episode 518: January 24, 2015

    WhiskyCast
    Mark Gillespie
    24 Jan 2015 | 9:15 pm
    Kentucky's Four Roses Distillery announced this week that supply problems will prevent this spring's release of the annual Four Roses Limited Edition Single Barrel Bourbon. In his first interview on the subject, master distiller Jim Rutledge explains why dropping the limited-edition release will make more single barrel bottlings available to consumers, along with the prospects for bringing back the annual release in the future. In the news, Scotch Whisky producers are preparing for a fight with Westminster over taxes, we have more details on last weekend's Sunday Herald report about water…
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    Art of Drink

  • Last Call for Abbott’s Bitters

    Darcy O'Neil (dso@artofdrink.com)
    15 Jan 2015 | 6:19 am
    The barrel is dry and the last of the Extinct Abbott's bitters have been bottled. That means there are only 300 bottles left and once they are gone, that will probably be the end. Have no doubt they are a great tasting bitter and the research does point to this being the original Abbott's recipe. However, these bitters are not easy to produce and even harder to market. Getting the key ingredient requires a flight to the Caribbean and the Tempus Fugit trademark application has created too…...More
  • Pedro Ximénez Phosphate

    Darcy O'Neil (dso@artofdrink.com)
    14 Aug 2014 | 4:34 pm
    When you think about the fortified wine called sherry, the soda fountain probably doesn't come to mind, but it should. People have done a great job sanitizing the evils of the soda fountain from our collective mind, but just like bars, soda fountains in the 1800s had a large repertoire of drinks including spirits and fortified wines. I'm sure you could get these alcoholic tipples straight, if you asked nicely, but the preferred way to serve them was mixed with soda, like the PX Phosphate.…...More
  • Chemical Compositions

    Darcy O'Neil (dso@artofdrink.com)
    10 Jun 2014 | 4:32 pm
    Tales of the Cocktail 2014 is just about a month away. As usual, I am presenting this year and I'm going back to my roots, chemistry. The Chemical Compositions session is about what chemicals make spirits taste like spirits. The coolest part is that we will be sniffing more chemicals than a 1980s hair metal band. I'm packing a bag full—9 to be exact—of individual chemical compounds that are core components of a number of spirits and liqueurs. Curious? Understanding…...More
  • Raw Milk

    Darcy O'Neil (dso@artofdrink.com)
    11 Mar 2014 | 7:40 pm
    Since this is a site dedicated to all things drink related, and milk is a delicious drink, I should probably tackle the debate over raw milk. This is an interesting topic because it encompasses science, politics, health and flavour and I have become increasingly interested with the future of food, hence my Yokel side project. But let's talk about milk. Louis Pasteur was one of the greatest scientists in human history. His research on germ theory and…...More
  • The Seven Year Itch

    Darcy O'Neil (dso@artofdrink.com)
    5 Feb 2014 | 7:04 am
    Ever hear of the seven year itch? It's a term that suggests happiness in a relationship declines around year seven of a marriage. I think thatterm applies to more things than relationships, like jobs and writing.  Many writers pen articles on multiple topics and I've decided to do the same to keep life interesting. I'm still going to write about drinks, but I'm now adding…...More
 
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    The Joy of Drinking

  • All the Cocktails on the Opening Menu at Mourad

    28 Jan 2015 | 1:05 am
    I feel for restaurant owners on opening night. Despite what often seems like glitz and glam from the outside, I can only imagine how difficult it must be to open your doors for the first time and invite in hoards of San Francisco sophisticates with high expectations. Yet when Mourad Lalou opened his latest project, Mourad, in San Francisco's neo gothic Pacbell Building in SOMA last night, he did so with seeming ease. Service seemed calm. And the cocktails—of course my interest point here—were elegantly executed.The opening menu is put together by Christ Aivaliotis, of consulting firm…
  • What to Drink in Hawaii: The Blood Mary at Halekulani’s House Without a Key

    5 Jan 2015 | 1:32 am
    The Mai Tai at the Halekulani is easily one of the most legendary cocktails in Honolulu. Lesser known, however equally mythic, is the same five-star hotel’s Bloody Mary. While not listed on the menu, those who know about it can order it at the House Without a Key, the hotel's historic outside patio with famous views of iconic Diamond Head and, around sunset, a live Hawaiian band and hula dancer. It has been said that the Halekulani’s Bloody Mary is so good that there is only one guy at the hotel who knows how to create the mix. He makes it in batches for bartenders to simply add the…
  • 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…
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    Cocktails News

  • Get ready for the Big Game with a few winning refreshments

    28 Jan 2015 | 6:11 pm
    If you're looking to mix up your Super Bowl party drink routine, then before kick-off gather everything you need to incorporate plain old beer for something a little touchdown worthy that is sure to be a winner! These sporty cocktails are ideal for toasting to the Big Game and pair perfectly along-side winning foods like Mexican Nachos, wings, chili and pizza. Get ready for a thumbs-up in the entertaining department! Preparation: In a glass filled with ice, combine Sauza Blue Silver Agave Tequila, limeade, beer and water.
  • Cocktail Hot Shot Leo Robitschek Unwinds at This Hidden Gem

    28 Jan 2015 | 1:56 pm
    This country is home to a lot of bars, and among them are gems oft-overlooked. To help guide us to these discoveries, we've enlisted the country's many drink luminaries to share their under-the-radar recommendations for Drinking Confidential .
  • Drink This Now: Gin Lust at Komali

    28 Jan 2015 | 12:51 pm
    I popped into Komali late last week and pulled up a stool at their sleek and sprawling bar. It had been a long day, and I desperately needed sustenance, preferably in the form of fully-loaded queso fundido: melted Oaxaca and Chihuahua cheese with chorizo, poblano rajas, and roasted nopales.
  • Recipe: The Pendennis Club Cocktail Is a Piece of Bartending History

    28 Jan 2015 | 8:36 am
    This week's drink comes by way of Bryan Schneider, head bartender of seasonally changing restaurant Park Avenue and Maloney & Porcelli , among others. "When I think about it, I somewhat owe my entire career as a barman to the Pendennis Club cocktail," says Bryan Schneider.
  • Dan Oskey's New Craft Distillery in Northeast: 'Life's Too Short to Drink Crap'

    28 Jan 2015 | 5:27 am
    Pick two colors. Imagine them as long strips in your mind, and weave them perpendicularly over each other.
 
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    WhiskyCast

  • WhiskyCast Episode 518: January 24, 2015

    Mark Gillespie
    24 Jan 2015 | 9:15 pm
    Kentucky's Four Roses Distillery announced this week that supply problems will prevent this spring's release of the annual Four Roses Limited Edition Single Barrel Bourbon. In his first interview on the subject, master distiller Jim Rutledge explains why dropping the limited-edition release will make more single barrel bottlings available to consumers, along with the prospects for bringing back the annual release in the future. In the news, Scotch Whisky producers are preparing for a fight with Westminster over taxes, we have more details on last weekend's Sunday Herald report about water…
  • WhiskyCast Episode 517: January 18, 2015

    Mark Gillespie
    18 Jan 2015 | 10:51 pm
    In the second of our two episodes from this weekend’s Victoria Whisky Festival, we'll catch up on more of the week's news - including more details on the $50,000 bottle of The Balvenie 50 stolen in a Montreal robbery Thursday and a Scottish newspaper report that several distilleries are in hot water with environmental protection officials over using too much water. We'll also get the latest on new whiskies from Springbank, the revival of a historic blended Scotch brand, and Corby's Dr. Don Livermore clears up more misconceptions about Canadian Whisky.
  • WhiskyCast Episode 516: January 17, 2015

    Mark Gillespie
    17 Jan 2015 | 6:15 pm
    We're on the road for the first time in 2015 this weekend, with the first of two episodes from the 10th annual Victoria Whisky Festival in Victoria, British Columbia. The weekend kicked off with the annual Canadian Whisky Awards presentation Thursday night at the Hotel Grand Pacific, including a special Lifetime Achievement Award presented to Forty Creek founder John Hall. We'll hear from John and Canadian Whisky Awards founder Davin de Kergommeaux on WhiskyCast In-Depth. In the news, Montreal police are looking for a robber with very expensive taste in whisky following a holdup Thursday at…
  • WhiskyCast Episode 515: January 10, 2015

    Mark Gillespie
    10 Jan 2015 | 9:26 pm
    On New Year's Day, David Perkins and his team at Utah's High West Distillery fired up the still at their new distillery for the first time. High West has been making whiskey since 2009 at its historic distillery and restaurant in the heart of Park City, and while the current distillery will continue, the bulk of High West's production will eventually come from the new facility located on a dude ranch and resort along Interstate 80 a few miles north of Park City. Perkins joins us to discuss the new distillery on this week's WhiskyCast In-Depth. We'll also have details on the latest chapter in…
  • WhiskyCast Episode 514: January 3, 2015

    Mark Gillespie
    3 Jan 2015 | 7:16 pm
    Irish whiskey will take another step in 2015 with the first exports of Yellow Spot to the US market, still the strongest market in the world for Irish whiskey sales. While Yellow Spot is produced by Irish Distillers at Midleton Distillery near Cork, the brand is owned by Dublin-based whisky and wine merchant Mitchell & Son. Robert Mitchell is the latest family member to head up the 210-year-old business, and joins us to discuss this month's US launch of Yellow Spot, along with the global potential for Irish whiskey sales. In the news, Japan's Nikka Whisky is mourning the death of former…
 
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    www.caskstrength.net - whisky blog

  • The First of The Last Great Malts: Craigellachie Single Malt Scotch Whisky

    26 Jan 2015 | 4:08 am
    The relationship between beauty and functionality is one I struggle with. I'm Scandinavian and subscribe to the ideal that, as far as you can make it, everything should be "both beautiful and functional". There are plenty of excellent examples of this, from coffee makers through to oyster shucking kits, but every so often in life there is an example of extreme functionality without beauty, and the embodiment of this has to be a certain Mr Dean Windass. A builder by trade, Dean Windass is what we humble chaps in the pub would call 'an ugly f*cker'. Dean signed as a professional footballer for…
  • Party Like It's 1985

    1 Jan 2015 | 10:15 am
    An Orville Piñata, shortly before his celebratory new year thrashing Hello one and all. We're back from our relaxed Christmas breaks now, heading into all manner of excitement in the new year. We look back fondly on 2014. It was a year that bought some truly exceptional spirits, many many journeys and friendships:  From Baijiu in China, Cachaca in Brazil, Armagnac in France and some wondrous drinks in-between, both of us can definitely say it was an enlightening year.  2014 also saw us bring out Distilled, our first book together which is shaping up really nicely for…
  • Guest Post: The Science of Drinking and Shopping this Christmas by Tim Ridley

    4 Dec 2014 | 7:31 am
    Hello festive friends. This week, our good friend Tim Ridley (no relation) has penned this superbly constructed discussion on the science of flavour and the psychology of choosing the right thing to buy this Christmas. Tim has made considerable waves in the artisanal coffee world is a founder of Department of Coffee and Social Affairs.  If you have yet to explore the world of coffee like you have your spirits,  Tim is your sherpa through the world of beans, blends and single estates.   QUALITY AND ALL THAT CARRY ON: A GUIDE TO CHOOSING YOUR CHRISTMAS DRINKS As the festive…
  • The Ultimate Christmas Spirit - Part 1

    1 Dec 2014 | 2:57 am
    Apologies for the lengthy absence. Both of us have been travelling extensively, all in the name of Spirits Exploration and we have come out the other side, blinking in the December sunlight, filled with knowledge from the world of fine, well crafted spirits. As it’s the first of the month (assume you all have your Master Of Malt Advent calendars… if not, get cracking and play catch up!) we’ve decided to take a leisurely look at the spirits you should be drinking this Christmas.  We start off with a definitive winter warmer; something to ease you into the month helping banish…
  • Salud! TequilaFEST Is Coming To London - Win Tickets!

    7 Nov 2014 | 6:00 am
    Wow, what a month for spirits November is turning out to be...This week has seen us already attend the launch of a brand new gin from French masters G'Vine, (more on this next week) as well as the expansion of Sipsmith, one of London's finest craft gin distillers.  In addition we had our whisky hats on for the launch of Diageo's Special Releases (which you can read about here) and Neil was in action on the BBC's International News programme, discussing the state of world whisky making today. You can watch the broadcast below if you haven't already seen it.  Neil Discussing World…
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    The Chuck Cowdery Blog

  • Don't Write Blog Posts Late at Night

    28 Jan 2015 | 7:00 am
    The original version of this post had the math backwards, as an astute reader pointed out. Sorry about that. The real news is that, based on a sample of 450 products analyzed by the U. S. Treasury Department’s Alcohol and Tobacco Tax and Trade Bureau (TTB) for the 2014 Alcoholic Beverage Sample Program (ABSP), 31 percent of the beer, wine, and spirits products sold in the United States do not comply with TTB rules. The 2013 results were about the same.The 2014 sample included 190 distilled spirits, 155 malt beverages, and 105 wines. One-hundred-thirty-nine products were non-compliant; 73…
  • There Is More New in the TTB Labeling Guidelines than Previously Thought

    22 Jan 2015 | 3:04 pm
    The labeling FAQ discussed here on Monday contains nothing new concerning the rules as written, but it does represent major changes in how TTB has been enforcing those rules. Several producers have told me that TTB advised them that only straight whiskey needed an age statement if less than four years old, and many products have been mislabeled as a result of that advice.Here is the easiest way to understand the rule. If the label says 'whiskey' on it, and the product contains no neutral spirit (i.e., vodka, as in Seagram's 7 and similar products), and it is less than four years old, it needs…
  • TTB Issues New Guidelines for Age Statements on Whiskey Labels

    19 Jan 2015 | 11:28 am
    There is nothing truly new about the labeling guidelines published on December 29th by the Treasury Department's Alcohol and Tobacco Tax and Trade Bureau (TTB). (On the FAQ page, scroll down to S11.) Those have always been the rules. This is, however, the TTB's way of putting the industry on notice that its lax enforcement of these provisions is in the past. It remains to be seen if their bite matches their bark.You may have read about the problem here back in September. The most egregious offense is the "Aged less than four years" convention, which clearly violates the rules, but which TTB…
  • Something Else That's Great About Kentucky: Ginseng

    18 Jan 2015 | 7:00 am
    Ginseng is a perennial plant with fleshy roots that are used in a variety of folk medicines. It is also an ingredient in many energy drinks. Medicinal qualities are attributed to ginseng leaves too.The Chinese are the world's biggest consumers of ginseng. South Korea is the number one producer and also a big consumer of the herb. Canada and the United States are the other big producers, but most of our harvest is exported to Asia. Ginseng has been used in Asian medicine for thousands of years.Ginseng, Kentucky, is an unincorporated community in LaRue County. The town was so named because wild…
  • A. H. Hirsch Reserve Straight Bourbon Whiskey Has Left the Building

    16 Jan 2015 | 4:45 pm
    It's always nice to know how a story ends, so I am pleased to report that the producer of A. H. Hirsch Reserve Straight Bourbon Whiskey at long last has no more of it to sell. The last three bottles, numbered 998, 999 and 1,000, are now owned by a small restaurant chain called The White Chocolate Grill. The picture above is of the tag on the box containing bottle number 1,000.I won't try to tell the whole story of A. H. Hirsch Bourbon here, but I wrote a book about it if you're interested.The label above is, by the way, wrong on at least two counts, both in the second line. The bourbon…
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    Liquid Irish

  • The Liberties 11 Year Old Single Malt

    David Havelin
    19 Jan 2015 | 3:10 pm
    Happy birthday, Dublin Airport! 75 years seeing us off the island and back again.Many airports are endured rather than enjoyed but I always hope for a good hour to squander airside at Dublin. It's a chance to survey the full landscape of Irish whiskey and chat with the sales staff, enthusiasts themselves and keen to offer information and opinions. (They have formed their own whiskey club, based at the airport: the Aviators Whiskey Society).There is the prospect of uncovering a previously unknown bottle since new releases sometimes surface at The Irish Whiskey Collection weeks before…
  • Makers & Brothers Select Reserve Glass

    David Havelin
    18 Dec 2014 | 7:00 pm
    If you're anything like me, you'll be thinking about getting around to buying Christmas presents one of these days. If the intended recipients of those presents are anything like me, you won't need to stray much further than the Makers & Brothers pop-up shop on Dame Lane in Dublin.I visited the shop recently and several items caught my eye that would delight the spirits drinker.Select Reserve Whiskey TumblerThis was the initial draw that lured me to the shop. I met Midleton's Master Blender, Billy Leighton, back in October and he told me some of the qualities in his ideal whiskey glass.
  • Writers Tears & The Irishman Cask Strengths 2014

    David Havelin
    19 Nov 2014 | 5:33 pm
    Walsh Whiskey announced this week that Duggan Lynch of Kilkenny will be building their new distillery in Royal Oak. Completion by Spring of 2016 is the plan, though the spirit should already be flowing from late 2015.The company continues in the meantime to dip into Irish Distillers' warehouses for its Writers Tears and Irishman brands. This year, as usual, we are treated to a new Cask Strength version of each.They come with very similar descriptions: a vatting of single pot still and single malt, all triple-distilled and aged in ex-bourbon casks. They are non-chill filtered and…
  • Midleton Very Rare 30th Anniversary Pearl Edition

    David Havelin
    29 Oct 2014 | 6:07 pm
    For three decades now, Midleton Very Rare has marked the passage of time with an annual vintage release. To celebrate the 30th anniversary of the first bottling in 1984, Irish Distillers has produced a very, very rare Midleton Very Rare Pearl Edition. It's a collaboration between Master Distillers present and former, Brian Nation and Barry Crockett, the bottle carrying the signatures of both.Back in 1984, the new Midleton distillery had been producing for just nine years, so the first Midleton VR was relatively young (the latest edition, in contrast, contains components between 15 and 22…
  • The Irish Whiskey Awards 2014

    David Havelin
    23 Oct 2014 | 11:58 am
    The second annual Irish Whiskey Awards took place in Kilbeggan Distillery last night. I couldn't be there which was unfortunate as I thoroughly enjoyed the first one.The awards are organised by Ally Alpine of the Celtic Whiskey Shop and judged by the members of the shop's Celtic Whiskey Club and the Irish Whiskey Society. Everything is tasted blind and I know the number of samples participants had to get through was huge so it seems comprehensive too.The runners-up are listed on the awards website. I mention only the winners below.Overall Best Irish Whiskey 2014Redbreast 21 Year Old…
 
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    Olly Wehring's beverage industry blog - from just-drinks.com

  • Scotch is great, says Scotch Whisky Association

    28 Jan 2015 | 8:32 am
    To support the release of its latest report, entitled ‘The Economic Impact of Scotch Whisky Production in the UK’, trade body The Scotch Whisky Association has released this video, highlighting the size, scale and importance of the Scotch industry. While this might seem an easy mantra for the Sctoch trade body to sound, the importance of the Scotch industry to Scotland must be growing by the day as the price of oil falls through the floor
  • Polish vodkas prove their worth in Ukraine

    26 Jan 2015 | 8:24 am
    One, perhaps minor, consequence of the conflict in Ukraine appears to be a fall in sales of Russian vodka in the country. Speaking at a media lunch in London today, Andrew Notcutt, Russian Standard's global Travel Retail marketing director, told journalists that sales of his company's trademark vodka brand have fallen since tensions flared between Russia and its neighbour last year. However, Notcutt said the drop has been compensated by rising sales in Ukraine of Russian Standard's Polish vodka brands, such as the bison grass-flavoured Zubrówka. These are brands that - unlike…
  • Diageo distilleries welcome you to their virtual world

    23 Jan 2015 | 8:07 am
    Diageo has jumped onboard Google's latest interactive maps and is opening up the virtual doors to four of its distilleries. Google Business View allows consumers to take a virtual tour of company premises and Diageo is claiming to be the first Scotch whisky producer to do so. Included is Diageo’s single malt distilleries Cardhu, The Singleton of Glen Ord, Talisker and Lagavulin. For best results, hold your digital device in one hand, and a glass of whisky in the other. To view the Cardhu distillery click here. To view The Singleton of Glen Ord distillery, click here. To view the…
  • Chile with Concha y Toro - Day III

    21 Jan 2015 | 8:55 pm
    A very early start today, with Carla Errazuriz from Concha y Toro's fine wine division picking me up from our Santiago hotel at 0700. Carla had been charged with taking me for a run up (the startlingly-steep) Cerro San Cristobal in the city. And, with the mother of 18-month-old twins taking no prisoners, I got to the top of the hill in just under 30 minutes. I made up for my lack of conversation on the way up by spouting forth on the way back down. Thanks to Carla for starting day three with a glow and a chest pain. We headed to Vina Maipo in the morning and got a tour of the vineyard…
  • By George! It's a whiskey still being built in two minutes - video

    21 Jan 2015 | 9:41 am
    Ever wondered how a whiskey still gets built?  Come on, you must have done!? Well, maybe not. But here anyway is a fascinating little video from the folks at Virginia-based A. Smith Bowman Distillery. The speeded up clip shows the installation of its latest still, a 500 gallon effort named 'George', after the father of the orginal founders, the Bowman brothers.  He is joining Mary, another still, named after Mary Hite Bowman, George’s wife, and the mother of the Bowman brothers.  Mary, George... it's beginning to sound like a 1960s folk…
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    eGullet Forums Recently Started Topics

  • Need advice on immersion circulator

    28 Jan 2015 | 11:36 pm
    Hi,I wanted to ask you guys advice an which, in your opinion will be the best circulator for my needs,I will be cooking, most of the time small meals,no more than 10 liters of water needed,but on occasions, could be 30-40 liters,I'm tossing between Nomiku,Polyscience discover, (this is the yellow one) and Vacmaster,which have only one model.now they are all in this same price range,and I also know that by company specs,they recommend water volume is 22 liters,but I thing if I will fill the container with hot water and covered it, 40 l shouldn't be a problem.anyone has experience with that?
  • Working With Frozen Pie Crust

    28 Jan 2015 | 5:05 pm
    For our Valentine dinner, I'm planning to make a Chorizo, Red Pepper, and Potato Galette using a frozen pie dough     However, I've never used this ingredient.  I'd appreciate any suggestions on how to best use it.  Thanks!
  • Should I Rat Out Illicit Cronuts?

    28 Jan 2015 | 4:34 pm
    While buying donuts recently, I noticed that this particular store had 'Cronuts'.  Despite not ever having had a real Ansel Cronut, I don't think these are real cronuts.  They just seem all wrong.  A sickly sweet sugar glaze being one of the tip-offs.  Although I must say that a Bavarian Cream version seemed to have some real potential.   I searched online for any instance of the Cronut name being licensed and couldn't find any.  Being generally supportive of intellectual property laws, I thought about everything from shooting off a quick e-mail, to traveling…
  • Anova precision App vapor ware?

    28 Jan 2015 | 12:50 pm
    Hello,   So I read that my anova precision is "bluetooth enabled" but I can't find anything about what this means other than the app is "coming soon"   Does anyone have any insight on this? 
  • Sous vide steak - make-ahead options?

    28 Jan 2015 | 7:12 am
    Hello,   I'd like to get some steaks done SV and am trying to work out the timing in my head. I'd like to get food on the table within half an hour of getting home from work, which leaves me with a couple of options   1) use a cut of meat (blade steak, round steak, etc) that requires 10ish hours, and start it before I leave in the morning 2) use a tender cut (ribeye, t-bone, etc) and start it in the morning 3) use a tender cut and cook it for the prescribed minimum time the night before, then reheat when I get home     1 is certainly viable but I'm not familiar enough with…
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    eGullet Forums Recently Started Topics

  • Need advice on immersion circulator

    28 Jan 2015 | 11:36 pm
    Hi,I wanted to ask you guys advice an which, in your opinion will be the best circulator for my needs,I will be cooking, most of the time small meals,no more than 10 liters of water needed,but on occasions, could be 30-40 liters,I'm tossing between Nomiku,Polyscience discover, (this is the yellow one) and Vacmaster,which have only one model.now they are all in this same price range,and I also know that by company specs,they recommend water volume is 22 liters,but I thing if I will fill the container with hot water and covered it, 40 l shouldn't be a problem.anyone has experience with that?
  • Working With Frozen Pie Crust

    28 Jan 2015 | 5:05 pm
    For our Valentine dinner, I'm planning to make a Chorizo, Red Pepper, and Potato Galette using a frozen pie dough     However, I've never used this ingredient.  I'd appreciate any suggestions on how to best use it.  Thanks!
  • Should I Rat Out Illicit Cronuts?

    28 Jan 2015 | 4:34 pm
    While buying donuts recently, I noticed that this particular store had 'Cronuts'.  Despite not ever having had a real Ansel Cronut, I don't think these are real cronuts.  They just seem all wrong.  A sickly sweet sugar glaze being one of the tip-offs.  Although I must say that a Bavarian Cream version seemed to have some real potential.   I searched online for any instance of the Cronut name being licensed and couldn't find any.  Being generally supportive of intellectual property laws, I thought about everything from shooting off a quick e-mail, to traveling…
  • Anova precision App vapor ware?

    28 Jan 2015 | 12:50 pm
    Hello,   So I read that my anova precision is "bluetooth enabled" but I can't find anything about what this means other than the app is "coming soon"   Does anyone have any insight on this? 
  • Sous vide steak - make-ahead options?

    28 Jan 2015 | 7:12 am
    Hello,   I'd like to get some steaks done SV and am trying to work out the timing in my head. I'd like to get food on the table within half an hour of getting home from work, which leaves me with a couple of options   1) use a cut of meat (blade steak, round steak, etc) that requires 10ish hours, and start it before I leave in the morning 2) use a tender cut (ribeye, t-bone, etc) and start it in the morning 3) use a tender cut and cook it for the prescribed minimum time the night before, then reheat when I get home     1 is certainly viable but I'm not familiar enough with…
 
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    DrinkBoy: Adventures in Cocktails

  • Cocktail: Penicillin

    22 Jan 2015 | 7:19 am
  • Cocktail: Bramble

    22 Jan 2015 | 7:12 am
    One of the early "new modern classic" cocktails to come out of London, from famed bartender Dick Bradsell.
  • Cocktail: French Pearl

    22 Jan 2015 | 2:04 am
    This elegant modern classic provides a delightful tribute to the French Beaux-Arts movement from the late 1800's when Absinthe and afterwards Pastis were all the rage. The term "Pearl" refers to the opalescent louching effect that occurs when pastis and cold water mix.
  • 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.
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    Alcademics.com

  • Peru, Bird Poop, and the Birth of the Agro-Industrial Complex

    Camper English
    28 Jan 2015 | 7:02 am
    Last year while on a trip to Peru with Pisco Porton, we took a side trip to Las Islas Ballestas near the town of Paracas. The islands are important bird habitats, but more importantly they're covered in bird poop. Peru is an exciting country for drink nerds like me, as it is the birthplace of the potato, pisco, and the cinchona tree that produces quinine for tonic water. I didn't realize until recently that it was also the birthplace of the international guano industry, perhaps the world's first exported industrial fertilizer.  Guano, the bird poop that covers these ocean islands, is high…
  • Bars, Restaurants, and Sights of Lima, Peru

    Camper English
    27 Jan 2015 | 8:02 am
    In 2014 I visited Peru with Pisco Porton. In this post, I wanted to write up some places I visited in the city of Lima. I was only in town for about a day in a half, so I didn't see much.  Cocktail Bars and Restaurants in Lima Johnny Schuler's Key Club This restaurant is sort of like a speakeasy bar: It's open to the public, but there is no sign so you've gotta just know where it is. It looks very much like a place politicians and other power players would dine. I ate there with Schuler, who is the distiller of Porton. (He has a long history as a restaurateur and pisco television host…
  • New Booze: Whiskies from Bunnahabhain, Oban, Crown Royal, and Deanston

    Camper English
    26 Jan 2015 | 8:38 am
    Releasing in time for Burns Night, January 25, are four new whiskies; three of them scotch, and one Canadian whisky sold exclusively in Texas. Oban Little Bay Oban Little Bay is made by selecting small batches of single malt whiskies, and marrying the whiskies in the smallest casks to allow more contact with the wood. Oban Little Bay is rolling out nationwide with a suggested retail price of $75. Deanston 18 Year Cognac Finish Deanston 18 Year Cognac Finish is the Deanston Distillery’s first-ever cognac inspired bottling which will be available only in the United States. More…
  • Snap Shots: The Chef Through the Molecules

    Camper English
    25 Jan 2015 | 11:11 am
    June 2009: Chef Ryan Clift at the Tippling Club in Singapore.
  • Twenty Four Cocktail Bars Opening in the Next Few Months

    Camper English
    23 Jan 2015 | 7:24 am
    I wrote up a list of most anticipated new bars for Details.com, but I ran out of room as there are so many good-sounding ones opening. So this post has 'em all.  The first 15 most anticipated bars are in my story for Details.com: Below are Nine more cocktail bars to look forward to, some of which are already open. Bardot at ARIA, Vegas Public Haus, Abilene, Texas.   Opened Jan 1 "Public-Haus is a celebration of what small-town, downtown Abilene can be and is becoming. Our little, tucked-away watering hole is a neighborhood living room for our community, featuring craft cocktails, fun…
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    Chowhound's Latest » Spirits

  • Super Bowl Cocktail??? What is everyone drinking??

    29 Jan 2015 | 6:39 am
    Well, being *primarily* a wine guy, there will be a pitcher of Bloody Mary's for anyone who wants -- after all, SOMEONE will be bleeding by the end of the game, both metaphorically and literally! -- but I'm starting the game with a bottle of 2006 Westport RJR Brut from Massachusetts, and then moving on to some 1994 DeLille Chaleur Estate from Washington State. Clearly the No. 209 Gin & Tonics and/or the Sazeracs¹ will have to wait until the 49ers and Saints have significantly better years! ______________ ¹ I *do* know that Sazerac Rye is not made in Louisiana, but obviously the Sazerac is…
  • looking for simple, good vodka drinks that are not loaded with calories

    29 Jan 2015 | 5:06 am
    Trader Joe was stocking the 100% cranberry juice over the holidays, and has a bunch of other 100%s too. Glad I stocked up on the cranberry!
  • Help Me Recreate A Cocktail

    28 Jan 2015 | 12:36 pm
    Do what Dan said and call them or go back and sit at the bar and order it again and watch closely while they make it. It's also probably not that hard to get close to through so simple trial and error. What size and type of glass was it served in? If you know it was served strained into a 4oz cocktail coupe than you all of your ingredients would have to add up to probably no more than 3.25 oz to leave some room for ice dilution during the shaking and some room at the top of glass so that you're not pouring it on yourself when taking the first sip. The bourbon will likely either be a 11/2 oz…
  • Lost Prophet?

    26 Jan 2015 | 4:39 pm
    I've seen some marketing pitches trying to capitalize on "the better than Pappy" comment in Hansell's review but you need to keep Hansell's comments in context. He hasn't liked the recent releases of Pappy's older expressions and called them overoaked. In his mind, better than pappy isn't quite as high praise as some might interpret it to be.
  • Carpano Classico Vermouth and Buying Booze in Europe

    26 Jan 2015 | 10:02 am
    I don't object to any of the other vermouths that are available in the US and Canada, even Martini, Stock, Dolin, Noilly Prat, etc. All make a perfectly fine Manhattan, etc.
 
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    The Intoxicologist

  • Cherry Cola

    Cheri Loughlin
    29 Jan 2015 | 2:00 am
    You're reading Cherry Cola, 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 Cherry Cola with amaretto and cherry brandy is a more sophisticated version of the ordinary, yet very popular, Cherry Coke®. Could also use Dr Pepper®. The post Cherry Cola appeared first on The Intoxicologist. Related posts: Cherry Limeade Southern Comfort Bold Black Cherry: SoCo Cherry & Cola Maraschino Cherry Sour
  • Kaleidoscope Peach Punch

    Cheri Loughlin
    28 Jan 2015 | 2:00 am
    You're reading Kaleidoscope Peach Punch, 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... Kaleidoscope Peach Punch is a great recipe to make as a single serving or service for four to eight. A miniature Moscato Wine bottle will make two drinks with the recipe below. For the fruit ice cubes I used the The post Kaleidoscope Peach Punch appeared first on The Intoxicologist. Related posts: Just Peachy Punch White Peach…
  • Tips & Tricks: Frozen Fruit Ice Cubes

    Cheri Loughlin
    27 Jan 2015 | 2:00 am
    You're reading Tips & Tricks: Frozen Fruit Ice Cubes, 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... Ice Tips and Tricks Place cut up fruits and herbs in small plastic storage containers. Fill 2/3 with water. Freeze. Excellent for punches and sangrias. Subscribe to the monthly Newsletter All content ©2015 Cheri Loughlin, The Intoxicologist. All Rights Reserved. The post Tips & Tricks: Frozen Fruit Ice…
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    Drink Spirits

  • Review: DeLeon Tequila

    editor@drinkspirits.com (DrinkSpirits.com)
    27 Jan 2015 | 7:03 am
    DeLeón Tequila Trying to catch lightning in a bottle in the spirits industry is nearly impossible. What worked once for one segment of the industry often doesn’t work in another. This is one of the many challenges facing Sean “Diddy” Combs (aka P. Diddy, Puff Daddy), Diageo, and their co-operative new brand, DeLeón Tequila. Together Combs and Diageo have achieved meteoric success with Ciroc Vodka. In an ocean of failed celebrity spirits, Ciroc stands as an anomaly: an unmitigated success which has found a home not only with Diddy’s core fan base, but also with…
  • From Grain to Glass – Behind The Scenes of the Frey Ranch Distillery

    editor@drinkspirits.com (DrinkSpirits.com)
    22 Jan 2015 | 6:01 am
    Frey Ranch, Fallon, Nevada Before Prohibition, it would be commonplace to see a still on a farm in America. A significant number of early American farmers were immigrants, and many of them (including, most notably, the ones from Ireland and Germany) brought along the tradition of distillation. The farmhouse still used to be a very important piece of farm equipment, just as important as the plow or silo. Stills enabled farmers to preserve a part of their crop for sale during the winter months. This grain spirit wouldn’t spoil, got better the longer it was stored, and often fetched a…
  • Review: Oban Little Bay Single Malt Whisky

    editor@drinkspirits.com (DrinkSpirits.com)
    19 Jan 2015 | 6:07 am
    Oban Little Bay Diageo has a funny relationship with the single malt distilleries it owns. On one hand, their malt distilleries primarily exist to help quench the never-ending thirst for Johnnie Walker. Brands like Caol Ila have had entire offerings, like Caol Ila 18, wiped off the map to feed the thirsty Walker beast, and had their entire distillery re-tooled to keep up with Walker’s demands. On the other hand, Diageo has presented their malt distilleries as something special, with great reverence and respect, especially under their annual Single Malt Special Releases Collection.
  • Limp DISCUS – How Alcohol Lacks A Watchdog

    editor@drinkspirits.com (DrinkSpirits.com)
    13 Jan 2015 | 8:26 am
    DISCUS is no Watchdog How alcohol is handled in the United States is nothing short of chaotic, piecemeal, and absurd. Although the prohibition of the sale and consumption of alcohol was repealed in 1933 by the Federal Government, the dismantling of Prohibition was handled by each individual state. This lead to a nation with a patchwork of rules, laws, and regulations, including one of the most absurd facts that one of the nation’s largest spirits, Jack Daniels, is made in a “dry” county that still observes some of the laws of prohibition. To manage this hodgepodge, the…
  • 2015 Spirit and Alcohol Trends Predictions

    editor@drinkspirits.com (DrinkSpirits.com)
    5 Jan 2015 | 5:28 am
    As we peer into our crystal ball for 2015, we see another wild and wonderful year for spirits . Although we see some of the trends from 2014 (be sure to read our recap of 2014) continuing into 2015, including the whisk(e)y boom, the vodka bust, Fireball’s dominance, and heavy millennial marketing, there are some game changers on the horizon that will dramatically impact how and what we drink. The two things we think will have the most impact in 2015 is the opening of Cuba and a war on sugar. Both these things will deeply impact the rum industry in profoundly good and bad ways. Cuba…
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    Drink Spirits

  • Review: DeLeon Tequila

    editor@drinkspirits.com (DrinkSpirits.com)
    27 Jan 2015 | 7:03 am
    DeLeón Tequila Trying to catch lightning in a bottle in the spirits industry is nearly impossible. What worked once for one segment of the industry often doesn’t work in another. This is one of the many challenges facing Sean “Diddy” Combs (aka P. Diddy, Puff Daddy), Diageo, and their co-operative new brand, DeLeón Tequila. Together Combs and Diageo have achieved meteoric success with Ciroc Vodka. In an ocean of failed celebrity spirits, Ciroc stands as an anomaly: an unmitigated success which has found a home not only with Diddy’s core fan base, but also with…
  • From Grain to Glass – Behind The Scenes of the Frey Ranch Distillery

    editor@drinkspirits.com (DrinkSpirits.com)
    22 Jan 2015 | 6:01 am
    Frey Ranch, Fallon, Nevada Before Prohibition, it would be commonplace to see a still on a farm in America. A significant number of early American farmers were immigrants, and many of them (including, most notably, the ones from Ireland and Germany) brought along the tradition of distillation. The farmhouse still used to be a very important piece of farm equipment, just as important as the plow or silo. Stills enabled farmers to preserve a part of their crop for sale during the winter months. This grain spirit wouldn’t spoil, got better the longer it was stored, and often fetched a…
  • Review: Oban Little Bay Single Malt Whisky

    editor@drinkspirits.com (DrinkSpirits.com)
    19 Jan 2015 | 6:07 am
    Oban Little Bay Diageo has a funny relationship with the single malt distilleries it owns. On one hand, their malt distilleries primarily exist to help quench the never-ending thirst for Johnnie Walker. Brands like Caol Ila have had entire offerings, like Caol Ila 18, wiped off the map to feed the thirsty Walker beast, and had their entire distillery re-tooled to keep up with Walker’s demands. On the other hand, Diageo has presented their malt distilleries as something special, with great reverence and respect, especially under their annual Single Malt Special Releases Collection.
  • Limp DISCUS – How Alcohol Lacks A Watchdog

    editor@drinkspirits.com (DrinkSpirits.com)
    13 Jan 2015 | 8:26 am
    DISCUS is no Watchdog How alcohol is handled in the United States is nothing short of chaotic, piecemeal, and absurd. Although the prohibition of the sale and consumption of alcohol was repealed in 1933 by the Federal Government, the dismantling of Prohibition was handled by each individual state. This lead to a nation with a patchwork of rules, laws, and regulations, including one of the most absurd facts that one of the nation’s largest spirits, Jack Daniels, is made in a “dry” county that still observes some of the laws of prohibition. To manage this hodgepodge, the…
  • 2015 Spirit and Alcohol Trends Predictions

    editor@drinkspirits.com (DrinkSpirits.com)
    5 Jan 2015 | 5:28 am
    As we peer into our crystal ball for 2015, we see another wild and wonderful year for spirits . Although we see some of the trends from 2014 (be sure to read our recap of 2014) continuing into 2015, including the whisk(e)y boom, the vodka bust, Fireball’s dominance, and heavy millennial marketing, there are some game changers on the horizon that will dramatically impact how and what we drink. The two things we think will have the most impact in 2015 is the opening of Cuba and a war on sugar. Both these things will deeply impact the rum industry in profoundly good and bad ways. Cuba…
 
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    Cocktail Enthusiast

  • Former Balcones Distiller Chip Tate Talks Brandy

    Aliza Kellerman
    26 Jan 2015 | 10:29 am
    Did Chip Tate decide to explore brandy-making because the recent Balcones debacle has banned him from making whiskey for the next 15 months? No, that’s hardly enough time to lease a space and get your permits in order, let alone have a quality batch of any whiskey or brandy prepped for market. So let’s start with that. If Chip Tate wanted to be making whiskey and whiskey only, that’s exactly what he’d be doing. Turns out, Tate’s interest in making a Texas brandy predates his fallout with Balcones. “It was probably at least two years ago,” said Tate. “I’ve always been…
  • Amaro Montenegro Cocktails for Drinking this Winter

    Kevin Gray
    23 Jan 2015 | 9:49 pm
    Amaro Montenegro is a traditional amaro that dates back to 1885. It’s distilled in Bologna, Italy from more than 40 herbs and spices, and its bittersweet character is accented by orange peels. These days, amari are front and center in many bars and a popular choice when doing shots. And that’s certainly an option here. But we like Montenegro for its mixability, as the botanicals and spices merge nicely with a variety of spirits and mixers. So below: three Amaro Montenegro cocktails from a couple of New York bartenders. Drink up and stay warm out there. FERROVIA (Rob Krueger, NYC)…
  • Woodford Reserve Releases Rye Whiskey

    CE Staff
    21 Jan 2015 | 8:30 am
    Today Woodford Reserve announced its latest product extension: Woodford Reserve Kentucky Straight Rye Whiskey, which will become available for purchase beginning this February. Woodford Reserve Rye is the third permanent line extension to join the brand’s portfolio, which includes Woodford Reserve Distiller’s Select and Woodford Reserve Double Oaked. And in crafting this new rye, the distillery aimed to complement and emphasize the spice characteristics found in the original Woodford Reserve Bourbon. To achieve that goal, the rye sports a base of 53 percent rye grains, a relatively…
  • San Antonio Cocktail Conference Showcases Talented Texas Bartenders

    Kevin Gray
    19 Jan 2015 | 12:45 pm
    They often don’t get the same national attention as bars in New York and San Francisco, but Texas cities are producing some of the finest bars in America. With a talented cadre of barmen representing Austin, Dallas, Ft Worth, Houston, San Antonio and even Abilene, it’s becoming increasingly easier to procure a finely crafted cocktail wherever your Texas travels take you. And that fact was on full display this past weekend at the 2015 San Antonio Cocktail Conference. The conference itself entailed four days of parties, tastings, seminars and general camaraderie, as bartenders,…
  • Privateer Silver Reserve Rum Review

    Kevin Gray
    12 Jan 2015 | 11:03 pm
    When you think rum, you probably don’t think New England. But maybe you should. Because in the 1700s, the colonies were importing several millions gallons of Caribbean molasses, which then became rum in New England’s 100-plus distilleries. Those distilleries are long since closed–access to molasses stalled and a taste for whiskey blossomed–but the spirit has recently begun to make a resurgence in the area thanks to enterprising brands like Privateer. Privateer currently makes two rums, Silver Reserve and True American, the latter being an amber rum. We’ll begin…
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    It's just the booze dancing...

  • Beer Review – Victory Winter Cheers

    G-LO
    27 Jan 2015 | 8:00 am
    Christmas is over, and we’re well into 2015, but that doesn’t mean that you can’t crack open one of those holiday beers that you didn’t get to try during the actual holiday season. One such holiday beer that I didn’t get to try until after New Year’s Day is Victory Brewing Company’s Winter Cheers, a spiced Wheat Ale. When I think of Wheat Ale, I usually think of it as a warm weather refresher, so when I first heard about this beer, I was super curious to see what Victory brewed up. Something that I expect to be crisp and refreshing, but with a…
  • A Burns Night Inspired Cocktail From the Makers of Cutty Sark

    G-LO
    23 Jan 2015 | 8:00 am
    Burns Night is just two nights away. On Burns Night Eve (i.e. January 24th), the West Coast Office will be leading a whisky tasting with friends, and Limpd will be hosting a whisky gathering at The Barthenon with his Pappy as Guest of Honor. While it’s highly doubtful that we’ll be making any cocktails (Bartending takes too much time away from chatting and drinking. And then there’s the clean up. Oy vey!), if we were breaking out the bartending tools, we might consider making this cocktail from Cutty Sark that landed in our inbox just this past week. Cheers! January 25th…
  • Whisky Review – Haig Club

    limpd
    22 Jan 2015 | 8:00 am
    Always the dutiful son, I purchased a Whisky Advent Calendar for my Pappy from Master of Malt. This works out well as he has just about everything he could possibly need, and he loves his whiskey. As an added bonus, I sometimes get a dreg or two returned as the sample was so good, that Pappy saved me some. Or, I might get a whole sample if it smells a little too peaty. Pappy, a former Philadelphia fireman, does not like smokey whisky. Let’s just say that the aroma of “burned down house” is most definitely NOT in his wheelhouse. When Pappy quizzed me on the Haig Club, I had…
  • Beer Review – Sam Adams Chocolate Bock (Redux)

    limpd
    20 Jan 2015 | 8:00 am
    Photo courtesy of http://www.theperfectlyhappyman.com/ I received the Sam Adams Winter sample pack as a gift from my sister-in-law. In the pack was the Chocolate Bock. I had reviewed this beer a long time ago when our blog was in its infancy and I was an inexperienced reviewer. With time, I have discovered that there are few “experts”; mostly just reviewers with more experience and wider palates. Additionally, I have found that my rather myopic tastes at the start of this endeavor have been broadened quite a bit (whether I wanted them to be broadened or not. I’m talking to…
  • Beer Review – DuClaw Dirty Little Freak

    limpd
    15 Jan 2015 | 8:00 am
    In preparation for New Year’s Eve, I picked up what I thought might be a couple of good beers for the not so beer crazy crowd who might be looking more for a one-off dessert beer rather than a night of hop bombs or Belgian tripels. So, I picked up some lighter fare (Pear cider and chocolate ales). One of these was the Dirty Little Freak from Duclaw Brewing Company. My first experience with Duclaw was that abomination of a peanut butter fest, the Sweet Baby Jesus. While this is a very well made beer, it is just not my cup of tea (or pint of ale). I just can’t get my head around a…
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    WhiskyNotes

  • Mortlach 18 Year Old

    Ruben Luyten
    28 Jan 2015 | 3:55 pm
    In April 2014 Diageo relaunched Mortlach. Until then, official bottlings were quite rare but that changed with the release of four new expressions at once: Mortlach Rare Old, a travel retail exclusive Special Strength, Mortlach 18 Years and Mortlach 25 Years.       In marketing terms, Mortlach is positioned as a luxury brand, but not super-premium. That is reflected in nice, uncommonly shaped bottles. Mind that they are only 50 cl, which makes prices seem 40% more reasonable than they actually are. The distillery, noted for its unusual almost-triple distillation style and meaty…
  • Benromach 5 Year Old

    Ruben Luyten
    27 Jan 2015 | 4:32 pm
    Benromach is on a roll: the new Benromach 10 Years, the 100° Proof, recently also two wood finishes (Château Cissac and Hermitage) and now Benromach 5 Years. Although it is not mentioned on the website (yet), this is said to replace the old Benromach Traditional which was roughly the same age. So far I’ve only seen it on sale in Germany and The Netherlands, maybe other markets will follow? Like its older brother, Benromach 5 Year Old is a mix of 80% bourbon and 20% sherry casks. It would be interesting to find out how the market reacts to such a young whisky. These days even premium…
  • Clynelish Select Reserve

    Ruben Luyten
    26 Jan 2015 | 4:09 pm
    So, here’s the slightly controversial Clynelish… Controversial because it takes the NAS concept to a higher level, literally. You’re paying € 650-750 for a whisky that doesn’t have an age statement. We know that Clynelish Select Reserve is made from five vintages (the youngest being 1999) and five types of casks: first-fill + refill American oak, rejuvenated casks, refill European oak and bodega sherry casks.     Clynelish Select Reserve (54,9%, OB 2014, Special Release, 2964 btl.) Nose: pretty great. Unsurprisingly you get a mixture of all things that Clynelish is famous…
  • Ardmore Zionwood (21 Drams)

    Ruben Luyten
    25 Jan 2015 | 5:18 pm
    21 Drams is a Belgian collective of 21 whisky lovers. They are based in the area around the Sonian Forest, the biggest green lung in our country. In Dutch, the name of the forest sounds a bit like Zionwood, hence the name. At the end of 2014, they decided to bottle their own whisky, from a selection made by The Whiskyman. A single cask Ardmore 2000. Some of the 21 Drams members are running a web building company called Wieni, and they decided to take 40 more bottles from the casks as a gift for their clients. They’ve labeled it Wiensky.     Ardmore Zionwood 14 yo 2000 (53,3%, The…
  • Glenlivet 1998 (SV for Whiskybrother)

    Ruben Luyten
    22 Jan 2015 | 4:49 pm
    A couple of years ago, Mark Pendlebury started Whiskybrother in Johannesburg, possibly the first serious whisky shop in South Africa. A few months ago, he selected a cask of Glenlivet 1998 from the Signatory stocks. This Oloroso butt has been bottled exclusively for his shop.     Glenlivet 15 yo 1998 (54,8%, Signatory Vintage for Whiskybrother 2014, Oloroso sherry butt #128811, 413 btl.) Nose: aromatic forest fruit jams (bramble, blackcurrant), alongside chocolate coated raisins, dates and candied orange. Cigar leaves. Some peppery oak and bread crust. Hints of ham, maybe a trace of…
 
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    Cocktail Enthusiast

  • Former Balcones Distiller Chip Tate Talks Brandy

    Aliza Kellerman
    26 Jan 2015 | 10:29 am
    Did Chip Tate decide to explore brandy-making because the recent Balcones debacle has banned him from making whiskey for the next 15 months? No, that’s hardly enough time to lease a space and get your permits in order, let alone have a quality batch of any whiskey or brandy prepped for market. So let’s start with that. If Chip Tate wanted to be making whiskey and whiskey only, that’s exactly what he’d be doing. Turns out, Tate’s interest in making a Texas brandy predates his fallout with Balcones. “It was probably at least two years ago,” said Tate. “I’ve always been…
  • Amaro Montenegro Cocktails for Drinking this Winter

    Kevin Gray
    23 Jan 2015 | 9:49 pm
    Amaro Montenegro is a traditional amaro that dates back to 1885. It’s distilled in Bologna, Italy from more than 40 herbs and spices, and its bittersweet character is accented by orange peels. These days, amari are front and center in many bars and a popular choice when doing shots. And that’s certainly an option here. But we like Montenegro for its mixability, as the botanicals and spices merge nicely with a variety of spirits and mixers. So below: three Amaro Montenegro cocktails from a couple of New York bartenders. Drink up and stay warm out there. FERROVIA (Rob Krueger, NYC)…
  • Woodford Reserve Releases Rye Whiskey

    CE Staff
    21 Jan 2015 | 8:30 am
    Today Woodford Reserve announced its latest product extension: Woodford Reserve Kentucky Straight Rye Whiskey, which will become available for purchase beginning this February. Woodford Reserve Rye is the third permanent line extension to join the brand’s portfolio, which includes Woodford Reserve Distiller’s Select and Woodford Reserve Double Oaked. And in crafting this new rye, the distillery aimed to complement and emphasize the spice characteristics found in the original Woodford Reserve Bourbon. To achieve that goal, the rye sports a base of 53 percent rye grains, a relatively…
  • San Antonio Cocktail Conference Showcases Talented Texas Bartenders

    Kevin Gray
    19 Jan 2015 | 12:45 pm
    They often don’t get the same national attention as bars in New York and San Francisco, but Texas cities are producing some of the finest bars in America. With a talented cadre of barmen representing Austin, Dallas, Ft Worth, Houston, San Antonio and even Abilene, it’s becoming increasingly easier to procure a finely crafted cocktail wherever your Texas travels take you. And that fact was on full display this past weekend at the 2015 San Antonio Cocktail Conference. The conference itself entailed four days of parties, tastings, seminars and general camaraderie, as bartenders,…
  • Privateer Silver Reserve Rum Review

    Kevin Gray
    12 Jan 2015 | 11:03 pm
    When you think rum, you probably don’t think New England. But maybe you should. Because in the 1700s, the colonies were importing several millions gallons of Caribbean molasses, which then became rum in New England’s 100-plus distilleries. Those distilleries are long since closed–access to molasses stalled and a taste for whiskey blossomed–but the spirit has recently begun to make a resurgence in the area thanks to enterprising brands like Privateer. Privateer currently makes two rums, Silver Reserve and True American, the latter being an amber rum. We’ll begin…
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    Whisky Advocate

  • Desk Whiskey

    Lew Bryson
    23 Jan 2015 | 1:19 pm
    There’s a lot of talk these days of how whiskey’s back; back in sales, back in fashion, back in cocktails. It’s great, and it means we can find good whiskey in so many more places, more than just the same five bottles — Jack, Jim, Johnnie, Jameson, and Crown — and almost every town of any size has a specialist bar. Whiskey’s on television, it’s in the movies, it’s all over the gosh-darn Internet. But there’s one place where it’s not “back” like it was, and that’s a shame: the desk drawer. The bottle in the desk drawer was a staple…
  • Beam Releasing New Bonded Bourbon

    Lew Bryson
    16 Jan 2015 | 1:52 pm
    We just learned that Beam Suntory is releasing a new bourbon — another one! — and while it’s very affordable at $24 the bottle, it’s also pretty special. Jim Beam Bonded is the first new bottled in bond bourbon (that I know of) that’s been released in years. It’s good to see Beam’s keeping this new bonded in the general price range, too. If you’re not clear on what makes a bourbon “bottled in bond,” here’s a quick rundown. As well as conforming to all the regular rules for bourbon, all the spirit in the bottle must have been…
  • Where Whiskey Comes From

    Lew Bryson
    16 Jan 2015 | 10:59 am
    I got a box from Michael Reppucci at Sons Of Liberty Spirits in Rhode Island last week. I’d reviewed some of their whiskeys before, noting that their take on craft distilling is to take craft beers and distill and age them. He was reaching out with “an experience that we think is pretty freaking cool.” Turned out that I agreed, because what they’d done was take two of the “beers” they make to distill, and instead, carbonated and bottled them. You know, like beer. The idea was to try the beers with the whiskeys. In the box were four bottles: two whiskeys, two ‘beers,’ the…
  • Canada Joins the Show: single barrel Crown Royal at 51.5%

    Lew Bryson
    6 Jan 2015 | 8:48 am
    Single malt producers do it routinely and so do America’s bourbon makers. Until now, however, no major Canadian whisky distillery has ever released a single barrel whisky. Finally, as 2014 drew to a close, Crown Royal became Canada’s first major brand to do so. To top that, each hand-selected barrel is bottled at a healthy 51.5% ABV. A whisky year already brimming with encouraging developments in the Great White North concludes with the Canadian whisky story of the year. Crown Royal Single Barrel Whisky is more than simply a high-strength rendition of the standard bottling we are all…
  • Big (Little) Changes at Bowman

    Lew Bryson
    22 Dec 2014 | 6:00 am
    If you know A. Smith Bowman, you know about Mary. Mary is the pot still with the big reflux ball and tiara of pipes that the distillery has used for secondary distillation of column-stilled spirit for years. Bowman is a rare—if not unique—character in small distilleries in that they do no mashing; they take distilled spirit, made elsewhere, then run it through Mary and age it on their premises. When the late Truman Cox took over as master distiller, he told me with no little excitement that there were plans in the works for changing that; there was going to be mashing at Bowman. Truman…
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    Master of Malt Whisky Blog

  • Master of Cocktails - De La Louisiane

    The Master of Malt
    26 Jan 2015 | 12:18 am
    Well hello there cocktail fans. Hope you all had a wonderful Burns Night (apostrophe?)! In celebration, for #MasterofCocktails on Sunday we made a De La Louisiane recipe, which is a... erm... a cocktail with American Whiskey. Should've thought that one through a bit better really, eh? Nevertheless - this really is a good 'un. It's sort of a halfway house between a Manhattan and a Vieux Carre. You'll be needing these... List of Ingredients 50ml of Smooth Ambler Old Scout 7 Year Old Rye 20ml of Bénédictine D.O.M. Liqueur 3 dashes of St. George Absinthe Verte 20ml of Martini Gran Lusso 3…
  • Have Yourselves a Brilliant Burns Supper This Sunday!

    The Master of Malt
    23 Jan 2015 | 3:54 am
    On Sunday the 25th of January, folk around the world will be taking part in a Burns Supper to celebrate the life and work of Robert Burns, one of Scotland's most renowned and loved poets. Some might be very traditional, some less so, as Jake found out last year, but either way, these suppers are usually filled with three great pillars - poetry, haggis and Scotch whisky. Basically, Burns Suppers are good fun and a great excuse (if you needed one) to enjoy some lovely whisky. If you've never been to one, keep reading to discover what you could be in for. If you're hosting one, good on ya! The…
  • Tasmanian Whisky - Everything You Need to Know! (Part 5: Hellyers Road)

    The Master of Malt
    21 Jan 2015 | 1:46 am
    Born in Hampshire, England in 1790, Henry Hellyer trained as an architect and surveyor, and was one of the first officers to sign up for the Van Dieman’s Land Company shortly after it was formed in 1825. Later to become Chief Surveyor and Chief Architect, his work in Tasmania made him legendary, so much so that after his resignation in 1832, the Court of Directors described his “unwearied exertions for the company... his personal privation and risk in exploring the country, and the admirable maps and plans.” Hellyer travelled through much of the north of Tasmania, and in 1831 became the…
  • Master of Cocktails - The Go Lightly

    The Master of Malt
    19 Jan 2015 | 1:07 am
    Well hello there cocktail chums. Time for a drink? If you check your watch, you'll see that it is indeed #MasterofCocktails-o'clock - what perfect timing! This week we're making a little something I robbed from the St Germain website. It's a 'Go Lightly' recipe, and it is *delicious*. We'll of course be using St Germain's excellent elderflower liqueur, and I've also gone ahead and amended the recipe a bit to make it more of a long drink. You'll be needing these... List of Ingredients A Big Sprig of Basil 10ml of St Germain Elderflower Liqueur 30ml of Cocchi Americano 100ml of Chapel Down…
  • Beefeater Global Bartender Competition 2014: MIXLDN

    The Master of Malt
    15 Jan 2015 | 8:00 am
    The Beefeater Global Bartender Competition (now the fourth biggest cocktail competition in the world, we're told) brought finalists from 30 separate countries together in London this week for 2014's grand final. Last time around Jason Williams from Sydney's The Rook took the crown with the brilliantly named ‘Werewolves of London’*, a drink that used our Frankincense Bitters! (You can now find the new and improved version of these Frankincense Bitters as part of the Bitter Bastards range.) This year, after three days of intense judging, we can reveal that the Global Champion is Brandon…
 
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    Social & Cocktails

  • DETOX MY DRINK

    Rebecca
    25 Jan 2015 | 12:00 pm
    Keep your resolutions this year (kind of) by sipping on some cleansing cocktails…TwoRubaThis haven of chic tranquility in the middle of London Bridge is one of our go-to places to escape the hectic city – and now there’s even more reason to make a bee-line for the luxe gold and soft caramel interior of TwoRuba. Sink into one of the lounge chairs and peruse their special Guilt Free menu – a selection of drinks that includes libations packed with goodness, excellent for boosting that hard-done-by immune system.With five concoctions to choose from, there’s bound to something to…
  • Woodford Reserve – straight, in a cocktail, or perhaps barrel aged…

    Rebecca
    17 Jan 2015 | 10:51 am
    Do you have a favourite whiskey? Are you a scotch advocate, or prefer a craft bourbon? Neat, on the rocks, or mixed into a cocktail?Whiskey has gained huge popularity on the bar scene over the last few years, and the Old Fashioned is fast becoming one of the most ordered cocktails in the world. For those who don’t know, this is a classic combination of whiskey, sugar and orange peel, although various alterations frequently appear on menus.With so few ingredients, it makes sense that the ones you do use are quality. Whether you’re a fan of the golden tipple already, or starting out your…
  • Cocktail Bar Review: Crib de Rib, London

    Rebecca
    17 Jan 2015 | 10:37 am
    Crib de Rib in South Kensington is presenting ribs in a whole new light – one that is elegant, sophisticated and goes hand in hand with killer cocktails. With a menu created by acclaimed mixologist Bastien Dupuy, then it’s not only the sauce-slathered hunks of meat people are flocking for – it’s also the inventive and exciting libations.
  • Cocktail Bar Review: Hide Bar, London

    the Cocktail Geek
    10 Jan 2015 | 3:05 am
    Oftentimes the very first impressions of a bar turn out to be reliable markers of the overall experience. Like when you walk in to be greeted by a shady-looking character behind the bar stocking the chilled Jager fridge, and your about-turn is impeded by the grip the sticky floor has on your shoes; you know you won’t be finding you new favourite cocktail there. Or when you walk in and the bartender stops what he is doing, having observed your parched state, to quietly pour you a glass of chilled water before you’ve even removed your jacket; quality service is a solid bet. But…
  • How To Plan The Perfect Hen Party

    Rebecca
    3 Jan 2015 | 7:51 am
    1.The ThemeDon’t:The bride-to-be will want to make the most out of this last night of freedom, so avoid anything where she has to dress up in unflattering garb –  i.e. Gorilla costume; inflatable sumo suit; pensioner fancy-dress; etc. Equally, don’t choose anything that is too, well, slutty, or you may be mistaken for the stripper group hired by the stag party in the corner.Do:It’s always nice to have a bit of a theme to the occasion – dressing-up reminds us ladies of the times spent rooting around in mother’s wardrobe. Try something that manages to be…
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    Drink Music City

  • George Michael Wouldn’t be Careless about Whisper Creek

    Dipsomaniac
    26 Jan 2015 | 8:35 am
    Although the Nashville snow dome seems to keep our city from enjoying a winter wonderland, we’re still saddled with some cold weather around these parts. With the impending opening of Embers Ski Lodge, a new alpine themed restaurant and lounge in 12 South, we’ll at least have a spot to pretend that we’re snuggling next to the fire with our favorite snowbunny, but what about simulating that experience at home? Enter Whisper Creek, the delicious Tennessee Sipping Cream from our local heroes here at SPEAKeasy Spirits. Developed in partnership with noted Nashville chef Deb…
  • El Jimador and Herradura Name Nashville’s Tequila King and Queen

    Dipsomaniac
    22 Sep 2014 | 8:52 am
    When it comes to great tequila, El Jimador and Herradura are two of the most dependable names in the business. So it makes sense that they should be the ones to name Music City’s top tequila bartenders at the recent Bartenders Bash sponsored by Nashville Lifestyles magazine. Herradura’s smooth spirits include Blanco, Reposado and Anejo which are excellent for use in cocktails because they emphasize the flavors of the agave plant with just a hint of sweet oak to offset the burn of the alcohol. El Jimador is the top-selling tequila in all of Mexico, so you know that’s saying…
  • Smells Like NEAT Spirits

    Dipsomaniac
    4 Sep 2014 | 10:57 am
    Scientists claim that the sense of smell makes up a large percentage of the experience that we describe at “taste.” Clearly those scientists don’t realize that you can have a pretty good night of drinking even if you are stricken by Nashville’s worst-ever allergy environment. But the aroma of food and spirits does represent an important factor in truly appreciating the good stuff. Unfortunately, most spirits tasting glasses are actually designed to concentrate the hot vapors of evaporating alcohol and position your nose right in the middle of the hot zone. But if you…
  • 2014 Nashville Bar/Restaurant List (Updated)

    David
    3 Sep 2014 | 12:49 pm
    Germantown: 1. 5th & Taylor (October) 2. Cochon Butcher (Spring 2015) 3. Butchertown Hall (October) 4. Jack Brown’s Beer & Burger Joint 5. McGavock’s (September) 6. 312 Pizza Co. (Open) 7. Whiskey Bar 8. Nashville Tea House (September) 9. Juice Bar 10. Sloco (Open) 11. Octane Coffee (Spring 2015) 12. The Little Donkey (Spring 2015) 13. Helen’s Hot Chicken (Open) 14. The Picnic Tap (September) 15. Jeni’s Ice Cream (Rumored) 16. NFM Butcher Shop (Rumored) 17. Barista Parlor (Spring 2015) Sylvan Park/Nations: 1. FLIP Burger Boutique 2. The Beer Pale (October) 3. 46th &…
  • Hangover Helper, When You Need a Helping Hand

    Dipsomaniac
    9 Jun 2014 | 1:22 pm
    If I’ve learned one thing from many trips to Vegas for various debaucherous weekends, it’s hydrate, hydrate, hydrate! The hot and dry climate ensures that all those yard-long margaritas and Fireball shots take even more of a toll on your body than they do here in God’s Country. Once you allow yourself to get dehydrated, it’s next to impossible to catch up. You’ll end up feeling like you have a walking case of the flu, exactly when you and your buddies want to rage at full strength. Don’t be the party-pooper; drink a bottle of water every hour if it’s…
 
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    Intoxicology | Liquor Reviews, Drink Recipes, Bar Reviews & More

  • A Hot Buttered Rum Recipe worth trying…

    Alexander
    24 Jan 2015 | 5:56 am
    Hot Buttered Rum Day was January 17th and in case you missed it we wanted to share a recipe we tried and loved that uses traditional ingredients and adds in a twist. It’s still pretty chilly outside so that’s a perfect excuse to warm yourself up with a cup of this stuff. Give it a try and let us know what you think. Hot Buttered VEEV 1 oz. VEEV 1/2 oz. of Sailor Jerry Spiced Rum Top with Hot Apple Cider (Add Allspice, Cinnamon, Nutmeg and Clove to Cider) Garnish with Pat of Unsalted Butter and Grated Nutmeg The post A Hot Buttered Rum Recipe worth trying… appeared first on…
  • Ohio State vs Oregon: Cocktails for Kickoff

    Alexander
    11 Jan 2015 | 6:41 am
      The big game is tomorrow. For the first time in Division I football a true champion will be crowned using the method most of us consider the only true way to determine a winner with College Footballs first playoff system. Whether you’re a Buckeye fan or a Duck chances are you’ll be glued to the tv tomorrow watching with friends or family and maybe even having a drink or two. Our college football cocktails we created and shared way back when are STILL some of our most visited pages so we figured we would do it again for tomorrows championship game. If you’re a fan of…
  • National Hot Toddy Day is January 11th

    Alexander
    9 Jan 2015 | 5:13 pm
    As if you didn’t need another excuse to drink, January 11th is National Hot Toddy Day and man is there a cold front sweeping the states. I usually laugh at the Floridians here who break out the thick heavy coats for 50-60 degree weather but It’s not just Florida cold here, it’s cold cold. We hit 36 this morning and while that probably feels like beach weather to folks up north feeling the single digits, that’s cold enough for us to warrant extreme measures to keep warm. Kick back this Sunday, enjoy the NFL Playoffs, and keep warm with these 5 awesome Hot Toddy recipes:…
  • The Most Popular Spirit of 2014 was…

    Alexander
    7 Jan 2015 | 3:57 pm
    2015 is officially here and yes, it took us a full week to recover from the last night of 2014. Hopefully your NYE wasn’t nearly as exhausting, or maybe hopefully it was? Anyway with a new year I like to look back and reflect on some of the craziness that was 2014 and I can say one thing stood out more than any other. Are you on Pinterest? We’ve been riding the Pinterest tail since it began and it’s pretty addicting. It’s hard to ignore the influence they have and they recently released a Pinterest Top 100 list that crowned a new king in the spirits world. According to…
  • 9 Last Minute New Years Eve Cocktails To Try…

    Alexander
    30 Dec 2014 | 6:17 pm
      The year is almost officially over and there’s no better way to celebrate good or bad endings and the start of something fresh and new than with a drink. Have you made your plans yet? I can’t remember the last time I knew exactly how I was going to spend NYE on more than 2-3 days notice so if you procrastinate like me here are some last-minute cocktail suggestions from some of our favorite brands we’ve worked with in the 2014. Champagne is always an easy go to but if you’re feeling ambitious, mix up some cocktails. We’ve included the recipes below.  Midnight…
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    The Whiskey Jug

  • Lismore 15 years Review

    Josh Peters
    28 Jan 2015 | 9:31 am
    I picked up this bottle of Lismore 15 Speyside Single Malt the week before Thanksgiving at Trader Joes. It came in a little gift pack with 2 Glencairns and seemed like a reasonable deal when you consider that Macallan 12 is about $60 now. Plus you know… “free” Glencairns. Being a Mystery Malt I I don’t know with 100% certainty where this came from other than that it comes from the Speyside region of Scotland. The popular rumor is that it’s Glenrothes, but I’ve recently had someone contact me in confidence who says it’s Glenfarclas. Neither Glenrothes, Glenfarclas or Lismore have…
  • Lismore Single Malt 100 Proof Review

    Josh Peters
    27 Jan 2015 | 8:51 am
    The Lismore 100 Proof is interesting because I’m not picking up any of that ashy earthiness I find in most of the other Lismore releases and so I can’t help but wonder if they used a different source for this one. Being a “mystery malt”, whose source is a closely guarded secret, I have yet to find any concrete info on it so I have no idea where it comes from. Being a mystery malt it also mean that they could indeed switch who their source is without telling anyone because they never disclosed it in the first place. It’s one of the frustrating things about NDPs. However, that won’t…
  • Lismore Speyside Single Malt Review

    Josh Peters
    26 Jan 2015 | 3:50 pm
    Lismore Single Malt is a “mystery malt” or a “bastard malt” as the Malt Maniacs put it. This basically means that we have no idea where it’s sourced from and the only thing we do know is that William Lundie & Co. are NDPs who are sourcing and bottling Speyside whisky. As far as we know they aren’t distilling a drop, which is fine because they aren’t claiming to have. This NAS offering was my first exposure to this particular brand of value priced single malts. Which, if you’re ever looking for cheap whisk(e)y to experiment with, is a great place to start and Trader Joe’s…
  • Kessler American Blended Whiskey Review

    Josh Peters
    24 Jan 2015 | 12:10 pm
    Kessler is an American Blended Whiskey which means it has at least 20% of some kind of straight whiskey blended with neutral grain spirits. Being an ABW it also mens and can also include additional colors and flavors. Kessler Whiskey got it’s start in Colorado back in 1888 by Julius Kessler. Kessler was an old west business man who originally sold his whiskey in the time honored tradition of the Fuller Brush Man. That is to say he did it by going from saloon door to saloon door to hock his alcoholic wares. He and his business were successful and continued to grow until he gave it all up in…
  • Benrinnes 1999 Signatory Vintage 12 Years Review

    Josh Peters
    23 Jan 2015 | 8:59 am
    This 1999 vintage of the Benrinnes Single Malt Whisky was aged exclusively in a a single ex-bourbon barrel and comes from a time when Benrinnes still used a partial triple distillation process which they abandoned for the more standard double distillation process in 2007. Benrinnes has no official releases of it’s own and we owe our enjoyment of it to NDPs like Signatory, Gordon & MacPhail, etc. However it does put out the Stronachie brand which is a 12 year old Benrinnes and is a “tribute” to the old Stronachie distillery. Located in the Speyside region the site where the current…
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    Liquor.com

  • Drink Me Now: Time for the Incredible Edible Kumquat

    Naren Young
    28 Jan 2015 | 9:10 am
    Kumquats are stubborn little buggers. For starters, this tiny orange citrus fruit originally grown in Southeast Asia yields almost no juice. What’s the point of them then, you might ask? Especially when lemon, limes and grapefruits—by comparison—produce a river of vitamin C–rich liquid goodness. Well, kumquats have an amazing flavor profile that sits somewhere between a lime and a tangerine. These characteristics can be extracted and enjoyed in cocktails in several other ways that don’t involve juicing. The most common technique is to muddle the fruit into a pulp of sorts. Dimitris…
  • Kumquat Smash

    Dimitris Kiakos
    27 Jan 2015 | 3:46 pm
    Created by Dimitris Kiakos of the Gin Joint in Athens, Greece, the Kumquat Smash muddles the small yet flavor-rich citrus fruit into a refreshing gin base.
  • Smash of the Titans

    Julie Reiner
    27 Jan 2015 | 3:37 pm
    Bourbon, kumquats and oregano make unlikely, yet delicious associates in this herbaceous Smash from bartender Julie Reiner.
  • Drink to Your Health: One Unusual Way to Put the Spotlight on Pineapple

    Kaitlyn Goalen
    27 Jan 2015 | 8:47 am
    (This is the fourth installment of Drink to Your Health, a series of recipes for alcohol-free drinks. Each week for the month of January, we’ll feature a different drink developed for one of the various reasons that people abstain from the hard stuff.) The renaissance of cocktail culture during the last two decades has benefitted more than just boozehounds. Other marginalized beverage groups have also received newfound attention, both from consumers and producers. Coffee, for instance, has become a drink defined many ways. For every Folger’s household, there is a coffee shop with…
  • Ginger Smash

    Dushan Zaric & Jason Kosmas
    26 Jan 2015 | 3:09 pm
    Top bartenders Jason Kosmas and Dushan Zaric of Employees Only created this complex tequila Smash that melds the bittersweet qualities of kumquats with the inherent spiciness of ginger.
 
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    Main St. Distilleries

  • New Lexington distillery plans to make absinthe, vodka, bourbons

    admin
    27 Jan 2015 | 6:48 pm
    January 27th, 2015 Lexington, Kentucky- Lexington is getting a new distillery that will push the spirits envelope at bit. Lexington Liquor Works will produce absinthe, vodka and a lemony hybrid, according to owner Don Salamie. What about bourbon? “Four different types of bourbon,” he said. Four types? An extra-smooth bourbon without back burn, he said, and one with a burn, because some people like it that way. And two double-wooded bourbons — one finished in hickory and one finished in cherry. Salamie’s bourbon is produced using a proprietary rapid-aging process on…
  • Artisan Distilling Workshop

    admin
    14 Jan 2015 | 6:30 pm
    Artisan, small craft distilling is making an international comeback after many decades of large distillery production with limited brands and beverage experiences. A new generation of distillers with diverse, high quality products is emerging. The Artisan Distilling Workshop was established over 15 years ago by Prof. Kris A. Berglund and representatives from Christian Carl still manufacturers in Germany. The workshop has evolved over the years, adapting to the growing distillling industry. The artisan distilling landscape has changed a great deal in recent years with more distilleries, still…
  • Moonshine University

    admin
    13 Jan 2015 | 7:48 pm
    Moonshine University is the educational division of Distilled Spirits Epicenter and offers a variety of classes for those with a passion for the craft of distilling and for the spirits themselves. Grease Monkey Distillery was designed as part of our classroom, and all classes incorporate hands-on learning and sensory evaluation in order to provide a complete and comprehensive education. Enthusiast Classes devote two to three hours to one type of spirit, while our Corporate Classes are tailored to the specific needs of those currently working in the spirits industry. The 5-Day Distiller Course…
  • Artisan Craft Distilling Institute

    admin
    13 Jan 2015 | 7:40 pm
    The Artisan Craft Distilling Institute does more than provide quality education. You are provided with the things you need to know with easy to understand instruction you can apply right away. Both class-room and hands-on in-a-distillery instruction will open your eyes. You’ll have plenty of opportunities to get answers and you’ll go home with lots of materials to keep you on track. Among the best and brightest in the industry, your instructors are uniquely qualified to show you from A to Z how to start and operate a successful Craft Distillery. Whether you’re a beginner or…
  • Dryfly Distillery School and Hands on Workshop

    admin
    13 Jan 2015 | 7:31 pm
    Dryfly Distilling School, Hands on Workshop, and Consultation Program The goal of the Dry Fly Distilling’s Consultation Program is to provide a variety of hands on  opportunities to aspiring as well as existing distillers. Dry Fly Distilling operates a complete wash house, and two 450 liter CARL stills with full rectification capabilities. We are a complete grain to glass distillery operation producing  vodka, gin and multiple whiskies.   Consultation projects can expose the new distiller to every facet of small distillery operations. Offering a complete,  and private hands-on   one…
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    Drink Insider

  • Chasing The New California Wine Frontier (Part II: Scribe)

    DrinkInsider
    25 Jan 2015 | 10:31 am
    This is the second post in an ongoing series about wineries that are charting the new frontier of California wine. For Part I on Idlewild Wine, click here. If you were wondering where all the cool kids from SF and Berkeley go when they head up to wine country for the weekend, they go to Scribe–a new generation winery started by brothers Adam and Andrew Mariani in 2007. What Scribe represents in this new frontier of California wine is a vast departure from the traditional Napa/Sonoma (or anywhere wine country) experience. And this departure is exactly what many new and forward-thinking…
  • Chasing The New California Wine Frontier (Part I: Idlewild)

    DrinkInsider
    12 Jan 2015 | 8:11 pm
    Just about five miles north of Healdsburg in a small industrial complex hidden amongst a picturesque landscape of vineyards and rolling hills, a winery is breaking down boundaries between what is and what is not California wine. 40 miles south of that, just outside the town of Sonoma and down a narrow dirt path flanked by tall, swaying palm trees, another winery—plucked from the hip mindscapes of urbania— is redefining the next generation of wine culture and tasting experiences in their ultra-cool hacienda-side outpost. These forward-thinking California wineries—Idlewild and…
  • Year in Review: 10 Great Drink Moments From 2014

    DrinkInsider
    31 Dec 2014 | 12:58 pm
    2014 was another year full of great travel, drinks and interviews here at DrinkInsider.com. As I do every year about this time, I’m retracing some of my favorite drink moments (and posts) from the past 12 months. So, without further ado, here we go, and thanks to all of you for being a part of the journey! 1. An amazing (and very cold) January visit to Montreal to check out the always awesome Dieu Du Ciel brewery. The trip included a stopover in the beer Mecca of Waterbury, Vermont for fresh Heady and Hill Farmstead on tap. 2. Firestone Walker’s Barrelworks launched its first…
  • A New Era for Harpoon, and for Craft Beer Independence

    DrinkInsider
    18 Dec 2014 | 2:54 pm
    As someone who has started and run several businesses, stories of entrepreneurship, stand up leadership and independence will always inspire me. What Harpoon did this year in turning the ownership over to their employees and passing the leadership torch was a bold move. My hat is off to them for establishing this new path, and to Charlie Storey who is leading the company into the new era. -TL And now, this… It was a late summer night in Boston and Charlie Storey and I had just finished lugging kegs into a basement storefront on Newbury Street. A crowd had gathered inside and was…
  • 10 Great Gifts For People That Like To Drink

    DrinkInsider
    7 Dec 2014 | 8:58 am
    Welcome to DrinkInsider’s 2014 Holiday Gift Guide! For my fourth annual guide to giving during the holidays, I’m diversifying the lineup to include a variety of gifts—all under $100—for the drink lover in your life. Whether you’re looking for something for an occasional drink enthusiast or a serious aficionado, I think you’ll find something here to make them happy. Cheers! A Great $30 Bourbon If you’ve only got about $25-$30 to spare, but you want to buy someone a bottle of good whiskey, rest assured that there are a number of great options out there. However, there are…
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    Bourbon of the Day

  • The Legend of Elijah Craig

    Demitrius
    26 Jan 2015 | 11:27 am
    Everyone loves the Elijah Craig line of bourbon, but do you know anything about the man behind the brand? Gather round little babies and hear the legend of Elijah Craig – the man credited with the invention of bourbon. But as you will read, Elijah Craig is as much a part of American history as any of the Founding Fathers! Elijah Craig – The Revolutionary Long before the freedom of speech, religion, and press were part of America’s identity, our primordial country was ruled by Anglicans tied to the church of England. These religious overlords required anyone preaching in the…
  • Ridgemont Reserve 1792 Bourbon Review

    Demitrius
    23 Jan 2015 | 6:03 pm
    Proof: 93.7 Age: 8 Year Old Distillery: Barton (aka Tom Moore) Distillery – Bardstown, Kentucky Master Distiller: Ken Pierce Season: Any Introducing Ridgemont Reserve 1792 This review has been a long time coming, primarily because I have been too busy enjoying this bourbon to write about it! Ridgemont Reserve 1792 (whose name, by the way, commemorates the year that Kentucky became a state) is a beautifully crafted bourbon in an equally beautiful bottle. Ridgemont Reserve 1792 bourbon is produced by Bardstown Distillery, which sits at the site of the old Tom Moore Distillery. Tom Moore…
  • Here’s How To Make Bourbon At Home (!)

    Demitrius
    21 Jan 2015 | 3:27 pm
    ***Before we get started, let me get this out of the way: It is illegal to distill spirits at home. Not because it is dangerous to do so, but because over half the retail price of a bottle of distilled spirits consists of taxes. Taxes on beer and wine are low compared to the very high taxes imposed on whiskey, vodka, gin, and all other distilled spirits, and the government doesn’t want to lose any of the many billions of dollars it receives each and every year by letting you make your own bourbon.  The law will come after you if they think you are making bourbon or any other spirits.
  • Win It! Ridgemont Reserve 1792 Giveaway

    Demitrius
    14 Jan 2015 | 4:26 am
    Can we buy you a drink or two? For the past few years, Bourbon of the Day has brought you reviews from the heart of bourbon country, and every now and then we like to reward our loyal readers with a free bottle of bourbon! Of course, we cant send all of you a bottle, but we can do a contest and randomly select a winner. We have made this pretty easy. Here’s How To Win   Step 1 – Sign Up for our Email List By signing up for our email list, you will be automatically entered into future contests. You will also receive emails from us every now and then that regular readers dont…
  • Watershed Bourbon Review

    Demitrius
    12 Jan 2015 | 7:35 am
    Proof: 94 Age: < 3 years old Distillery: Watershed Distillery, Columbus Ohio Master Distiller: Greg Lehman Season: Summer Introducing Watershed Bourbon Watershed Bourbon is the first Ohio bourbon that I have reviewed. The operation is part of a small handful of Ohio distilleries that have revived the practice of distilling and aging bourbon. At the beginning of the 20th Century there were dozens of operations across the region, but regulations following Prohibition has made the state of Ohio one of the hardest states to start a distillery. Despite the challenges, owner and distiller Greg…
 
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    Flaviar - Blog

  • How to Find the Best Tequila?

    Flaviar
    26 Jan 2015 | 10:00 pm
    “But I hate tequila!” we hear you scream. It's because of that bad experience back when you were a teenager that you don't really remember, but know that Tequila was involved, right? It was probably bad Tequila and you were a kid who couldn’t drink. Now you’re an adult whose tastes have changed and you’re no longer trying to get drunk as fast as possible (khm, well, or at least not all of the time). So take a deep breath and get over your younger self: It’s time to discover one of the best and most special flavours on the planet! What is a good…
  • It’s Burns Night, You Should Have Some Whisky!

    Flaviar
    24 Jan 2015 | 10:00 pm
    It’s not like you ever needed an excuse to do it, but if ever, then today’s The Day to drink Scotch. It’s Burns Night, a celebration of Scottish heritage and a night for banter, poetry and outrageous amounts of Whisky! But first things first: Who’s Robert Burns? Every country has its Bard – so what Shakespeare's for the English, the great Robert Burns is for the Scottish. He quickly rose to fame, opting to write much of his verse in the Scots language and as the Scottish face of the Romantic movement. A lover of women, words and Whisky, Rabbie…
  • Hans Reisetbauer: Superstar of Eau de Vie

    Flaviar
    22 Jan 2015 | 10:00 pm
    For large swathes of Europe the fruit Eau de Vies aka Schnaps are the spirit of choice. Crafting a perfect example of these palate masseurs takes great fruit-growing and distilling skills topped with the perfect nose. For a chat on that we turned to the man who has them all: Hans Reisetbauer of Reisetbauer distillery, a craft superstar from Austria and an Eau de Vie institution. When his first Eau de Vie was sold to the most famous restaurant in the country he knew he was on to something pretty good... so good, he’s even faced copycats of his products! 50% of…
  • Date Night? Try These Aphrodisiac Drinks!

    Flaviar
    19 Jan 2015 | 10:00 pm
    Any big plans for the Valentine’s this year? If you’re looking to add some spice to the usual chocolate-flowers-dinner combo, make sure to stock your home bar with aphrodisiac drinks that promise more help in bringing sexy back than just their alcohol content. They’ll help you get in the right mood and prolong your pleasure once you’re there.  Champagne The burst of the bubbles when you pop the bottle, the ultimate symbol of luxury and success – no wonder Champagne is an aphrodisiac classic. The bubbles help the alcohol in Champagne to enter your blood…
  • Flaviaristas Have Spoken: These Are the Best Drinks of 2014

    Flaviar
    15 Jan 2015 | 10:00 pm
    The year is over, but its best liquid discoveries won’t soon be forgotten! Our power source, well over half a million members of the Flaviar spirits community, have once again selectedfive drinks that rocked their world in 2014.   We counted their orders and peeked on their MyBar shelves. Then the Flaviar team weighed in with their flavour-expertise and - ta-da!, here they are - the winners of the Flaviar Spirits Community Award 2014! As the tradition dictates, the stupendous 5 have been released in a Flaviar tasting pack Best of 2014 aka the one for the ages. To pay…
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    Great Drams

  • The Whisky School Review

    Greg
    29 Jan 2015 | 3:11 am
    Now, I occasionally get referred to as a whisky expert, and every single time it makes me blush, so when asked my The Whisky School asked me to have a go at their innovative online training tool I thought ‘right, let’s see if I am a whisky expert’. Read on to find out how I […] The post The Whisky School Review appeared first on Great Drams.
  • Searching for the greatest whisky bar

    Rebecca
    26 Jan 2015 | 3:00 am
    This article was written by guest author Phoebe of WhiskyBars.net. There is something oddly comforting about a whisky bar. As an avid traveller, I’ve come to realise it’s important to have a place that can transport you to the comfort of your home when desperately needed. For me, this is a whisky bar. And, to be clear, […] The post Searching for the greatest whisky bar appeared first on Great Drams.
  • Michael Owen and literally the worst advert ever made

    Greg
    22 Jan 2015 | 2:05 am
    Now, I’m not sure many of you will know this but I’m a die hard Liverpool FC fan, have been all my life and used to revel in the genius of Michael Owen when he was on the pitch, and in red. But even fading memories of his legendary hat tricks could not allow me […] The post Michael Owen and literally the worst advert ever made appeared first on Great Drams.
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