Mezcal Legendario Domingo is crafted in the village of San Luis del Rio in Oaxaca, Mexico. Master Mezcalero Gregorio Velasco uses espadin agave, which is harvested at maturity around 8 to 9 years old. Traditionally made, the piñas are roasted in underground ovens for days before being pressed by a traditional tahona, which is composed of a large round stone pulled by a horse. The juice is then fermented in wooden oak vats (called tinas) before being double-distilled through copper stills. Perfect for cocktails and sipping!
Angel’s Envy Kentucky Straight Bourbon is made by blending small batches of 8 to 12 barrels at a time and then finished in port wine casks, resulting in an award-winning spirit. The port finishing process lasts between three to six months, depending on taste. The whiskey itself is typically aged for up to 6 years, and they lose about 5% of the spirit each year to evaporation, or “the Angel’s Share.” And what's leftover in the barrels? Well, you guessed it.
Organic vodka made from rye! Certified organic, this Wyoming grown rye is fermented and distilled into a very cocktail friendly vodka. We’ll have the Original, Bergamot, and Botanical in the line-up (maybe even the Cucumber!) And did we mention it's one of Oprah's "favorite things?!"
Cachaça is a Brazilian spirit with many similarities to rhum agricole, with the main difference being that it’s produced in Brazil. Cachaça, if you haven’t heard of it, is the spirit used to make the delicious but hard to pronounce cocktail, the caipirinha. Avua Prata is a cachaça distilled in pot stills and rested in stainless steel casks, resulting in a grassy, herbal, and slightly funky quality that is sometimes referred to as “hogo.” And of course we mean funky in a good way! The Avua Amburana is incredibly unique, aged in barrels made of native wood (amburana) that give it a warm notes of banana and tropical fruit. We’ll also be pouring their latest limited release, the Tapinhoa.
If you haven’t heard the buzz about Caledonia Spirits yet, you’ll get the chance to learn about this unique Vermont distillery on Friday. Having a deep connection to the land also requires a close with relationship with the locals, in this case, the local honeybees. Located on the banks of the Lamoille River, they craft both their Barr Hill vodka and gin using raw honey, creating lovely depth and texture. We’ll be pouring their vodka, gin, and Tom Cat gin, aged in oak barrels.
First, I’ll help you out. It’s pronounced Brook-lad-dee. Now we can get to the important details, such as the fact that all the barley they use is Scottish, much of it from the actual island of Islay, and sometimes even from single farms. Another fun fact: they make the most heavily peated Scotch in the world, Octomore. Tomorrow we’ll be pouring a great line-up, Port Charlotte Scottish heavily peated, Islay Barley 2009, and Classic Laddie unpeated. (Also a great opportunity to snag a bottle of one of their limited 10 year bottlings!)
Once upon a time there was a farmer who had strawberries that he couldn’t sell at the market because they weren’t as pretty as the other berries, even though they were perfectly delicious. Luckily, a local distiller saved the day by fermenting and distilling them into a neutral spirit (no, it does not taste like strawberries) for folks to enjoy in their adult beverages. We love Ventura’s waste not, want not attitude, and the delicious spirits that come with it. We’ll be pouring their gin, vodka, and Opuntia (prickly pear distillate.)
Founded in the late 1800’s, this is one Kentucky bourbon that seems to have slipped off the whiskey radar for many. That probably has a lot to do with the fact that despite being America’s best selling bourbon in the 50’s, it was pulled from the shelves by Seagrams, only to reappear many years later. Meanwhile, the brand continued to flourish in Japan and Europe. Luckily in 2004 the new owners, one of Japan’s largest breweries, returned it to the US market. Welcome home!
We’ll be offering some lovely single malts from one of the smallest distilleries in Speyside, Benromach. This once mothballed distillery was revived by independent bottlers Gordon & MacPhail, and have been in production since 1997. Perfect for those learning more about Scotch or looking to branch out from the big guys. We’ll be pouring their 10 year and organic expressions.
Kiki Braverman will be pouring her line of German spirits on Friday. Her liqueurs are made using traditional distillation methods and use only high quality fruits and herbs. From blood orange spice and Williams pear, to elderflower liqueur and sloe gin, these spirits burst with flavor and complexity.
It's almost Paddy's Day and you need to make sure you have your Irish Whiskey!
We will be tasting the West Cork Bourbon Barrel, a mix of single malt and grain whiskey. Both barley and grain are distilled using pot stills (they don’t own a column still.) Aged in re-charred bourbon barrels. Spicy, nice backbone. We will also taste their 12-year Rum Finish, a single malt finished in rum barrels for 6 months.
Vermouth is your best friend, you just don’t know it yet. It’s a cocktail necessity --- you can’t make Martinis or Manhattans without it. But it’s also the perfect aperitif. Low maintenance, all it needs is a few cubes of ice, perhaps a splash of soda or tonic. You can even cook with it. Vermouth is a good listener, never judgmental. Spend more time with vermouth, starting with the delicious Mancino Bianco and Chinato from Italy, and the dry, herbaceous Yzaguirre from Spain. You can never have too many friends.
It’s Thursday night and you’re sooo tired and really want a cocktail. You’re microwaving that pizza from...what day was it you ordered pizza again? It smells fine, so back to that fantasy cocktail--you want one and wish you had a bartender living in the house (full disclosure, that’s a really bad idea) and then you remember that bottle of ready to enjoy Negroni that your really good friend gave you. All you need is ice and a glass, maybe a bit of orange peel if there’s some around. Oh joy! Oh happiness!