Paul John Single Malts on a Winning Streak

June 25, 2017 by evebushman Leave a Comment

Bangalore, Karnataka (PRWEB) – Paul John Single Malts continue their sparkling run by bagging more awards for their celebrated expressions. The most recent honours were achieved at the World Whiskies Awards 2017, an international competition set up to choose the world’s finest whiskies. The Paul John Peated Select Cask was declared the Best Indian Single Malt. While Paul John Brilliance and Paul John Classic Select Cask were awarded Gold and Silver respectively. Furthermore, Mr Paul P John, Chairman of John Distilleries and the man behind the Paul John Single Malts, was declared the World Whisky Brand Ambassador of the Year, one of the most prestigious awards to be won. He was lauded for his entrepreneurial skills and passion for premium products.

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Photo from Paul John Facebook page

At the recent San Francisco World Spirits Competition (SFWSC), 2017 the Paul John Single Malt Whiskies brought home five prestigious medals. One of the most prestigious and influential spirit competitions in the world, the SFWSC awarded us with three Double Gold and two Silver medals. The double gold medal winners are considered to be among the finest whiskies in the world. Our Bold, Edited, and Peated Select Cask expressions received the Double Gold medals, and the Paul John Bold was also proclaimed the “Best Other Whisky” by the judges, from over a 100 entries. Additionally, the Brilliance and Classic Select Classic expressions received Silver medals, given to outstanding spirits that show refinement, finesse and complexity.

Of the other prestigious awards won by the brand this year the first was at the Òran Mór Annual Whisky Awards, held at Glascow, Scotland. The 10th annual Òran Mór whisky awards was held on the 23rd of February, and Paul John Brilliance was proclaimed the Best Overseas Whisky. The unpeated single malt, which has previously won many awards, was commended for its sweet fragrance, honey-like smoothness and a beautifully relaxed finish.

The Paul John Single Malts were also honoured at the American Ultimate Spirits Challenge 2017. This world class event, judged by renowned experts who define the platinum standards for the industry, was led by F. Paul Pacult, known as the “Spirits Guru” of America, and is a life member of Kentucky’s Bourbon Hall of Fame. At this year’s event, which concluded on the 29th of March, he awarded the Chairman’s Trophy in the World Whisky category to Paul John Peated Select Cask, from among finalists like Armorik Classic and Bastille 1789 from France and Kavalan from Taiwan. The Peated Select Cask, known for its crisp layered flavours and delicate smokiness, was also given an “Extraordinary, Ultimate Recommendation” and an excellent 96 point rating.

Commenting on the single malts winning many great honours, Mr Paul John stated, ‘it is indeed an honour to be recognised on such a global level and I hope to continue creating great whiskies that win the world over.’

Wine 101: If the Focus is the Wine Skip the Pairing

June 23, 2017 by evebushman 2 Comments

I recently held a wine tasting with the Wine-Y Women Meet-Up group led by my friend Kathy Lockhart. I’ve met with these ladies before and have always enjoyed their company over wine and usually a fun themed party like dressing up for the Oscars at Kathy’s house. In the tastings I lead we ask that the ladies bring a dish to share with the group. Recently I got this question that I answered, but it got me to thinking:

Question: Any suggestions for a food these wines cry out to be paired with?

Answer: Hi —, really any food that you yourself normally enjoy with wine would be fine as we have a lot of different types: Viognier, Pinot Noir, a Bordeaux blend, Merlot, Cabernet Sauvignon, Charbono (red wine), a red Rhone blend of Syrah and Carignane, two Syrahs and a Petite Sirah.

My faves: cheese, charcuterie like salami and types of ham, olives, nuts, dried fruit, pasta in red sauce…just nothing that overwhelms the palate with a lingering flavor like smoked salmon or strong cheeses. With all that said last time we ate ahead of the tasting, and just kept small items – like the charcuterie/cheese/nuts/dried fruit items – at hand. To evaluate wine the palate should be fresh.

More? When wine is judged professionally we only get green olives and roast beef – both proven to cleanse the palate of flavors and tannins that cling to the mouth (think wine stained tongues!) – okay, that’s enough for now! See you Saturday night!

Elaboration

In writing about wine for ten years now, and in drinking it for a lot longer, I’ve been to many tastings. As my own palate developed I learned that wine with food changes. Sometimes the food tastes different (fish can taste oily when paired with a red wine) or the wine does (a dessert wine’s sweetness is dimmed when paired with a blue cheese). Of course traditional pairings do work, like a hearty Cabernet Sauvignon that breaks down the fat in a filet mignon, but I still have learned that I can’t judge a wine on its own when I’m eating.

I mentioned a cheese and charcuterie plate, complete with dried fruit, olives, meats and cheeses, as a simple accompaniment. But to me it’s key that even this doesn’t accompany your wine – if you are evaluating it. It is true what I said about green olives and roast beef as a palate cleanser, but even during wine judging these foods are consumed between flights, not with them.

Try it yourself. Pour your taste. Smell it. Then swirl the wine and smell it again. Even these two steps should show a difference in how the wine smells before and after aeration. Then take a small taste in your mouth but don’t swallow it. Roll it over your tongue for a few seconds and judge how it feels – thin or mouth coating? You can try breathing in a little air – while the wine is still on your tongue – to aerate further and see if some of what you detected in the aromas are there in the taste. I find it very interesting if the aromas and flavors are different, and definitely worth noting.

Now imagine doing all that with a crusty piece of French bread slathered with a creamy cheese that has its own flavors like garlic or other herbs. It. Doesn’t. Work.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

West 32 Soju Wins Gold Medal at 2017 New York International Spirits Competition

June 22, 2017 by evebushman Leave a Comment

West 32 Soju was the highest rated soju at the event and was awarded Soju Producer of the Year for New York State.

New York, New York (Newswire.com) – After officially launching in December of 2016, West 32 Soju has taken the Gold Medal at the 2017 New York International Spirits Competition held in April in New York City. The event brought together close to 600 spirits from around the world, all competing in a blind tasting. It was judged by top spirits buyers from around New York City who evaluated the spirits by their category and price. Judges also named West 32 Soju the Soju Producer of the Year for New York State.

Soju has been distilled in Korea for hundreds of years and is low-proof “Korean vodka.” It is shared at social gatherings, parties, and celebrations. West 32 Soju is one of the only Korean-style soju made in the United States. The product is now available in New York, California, New Jersey, and Missouri and will be available soon in Nevada. West 32 Soju is made right in New York City and is the only soju in the world distilled by corn, and is both gluten-free and all-natural, unlike imported soju.

We are very excited to have won the gold medal in the New York International Spirts Competition. Our goal was to make the best-tasting, all-natural soju available on the market. This award definitely reaffirms that we have met that goal and are providing our customers an exceptional product.

Daniel Lee, Co-Founder of West 32 Soju

“We are very excited to have won the gold medal in the New York International Spirits Competition,” says Daniel Lee, Co-Founder of West 32 Soju. “Our goal was to make the best-tasting, all-natural soju available on the market. This award definitely reaffirms that we have met that goal and are providing our customers an exceptional product.”

West 32 Soju was created by two college friends who moved to New York City and frequented West 32nd Street, also known as Koreatown. They knew they could make a better tasting, higher-quality soju than imported soju. The concept and production for West 32 Soju was then developed. To learn more about the company or inquire about carrying the product, visit West32Soju.com.

About West 32 Soju
West 32 Soju is an American take on a traditional Korean spirit. The company’s soju is made in New York City and is all natural and gluten-free. For more information, visit West32Soju.com.

BWW – The World’s Largest Wine Competition Has Begun – Created By tastingbook.com

June 21, 2017 by evebushman Leave a Comment

BWW – the Best Wine of the World Competition, true to its name, selects the Best Wines in the World. It is the largest wine competition in the world, whether measured by the number of wines, the number of consumers involved or the judges taking part.

The competition differs significantly from other wine competitions in that the wines are selected by consumers all around the world and many thousands wine during a three-month period of voting, which takes place on Tastingbook.com and via social media, such as Facebook and Instagram.

The public votes and points awarded by wine professionals are tallied, and the twenty wines with the most votes from each competition category enter the finals that will be held in the fall. In the finals, the wines undergo a blind evaluation by panels consisting of leading wine makers, wine writers, Masters of Wine and wine professionals.

The finals are held on three different continents – Europe, Australia and the United States – so that each region evaluates the wines from that region and its nearby areas.

Public voting commences on July 31, 2017 and concludes on October 30, 2017. Judging of the finalists will follow and BWW will announce the Best Wine in the World and the winners of the different categories at the inaugural BWW Awards Gala, to be held in the United States on January 25, 2018.

The competition is organized by the world’s largest wine information service Tastingbook.com (http://www.tastingbook.com) and the world’s leading fine wine magazines – FINE Magazines (http://www.fine-magazines.com).

For more information about the competition, please visit http://www.bestwineoftheworld.com.

BWW warmly welcomes all vineyards to enter their wine for the competition.

Registration is the easiest, fastest, and most affordable in the business.

Registration opened on May 21 at http://www.bestwineoftheworld.com and judging commences on July 31.

Vintage Eve Circa 8/2013: Tasting, and Learning, from Louie Lucas of Lucas and Lewellen Vineyards

June 20, 2017 by evebushman Leave a Comment

Walking into the Lucas and Lewellen Vineyards tasting room on the popular Copenhagen Drive in Solvang, I was pleased to have my winery appointment set up with Louie Lucas himself. Before we even sat down he started giving us some history of his winery.

Louie Lucas is on the far right, with his hands on his award-winning grapes. Photo from Facebook.

With 400 acres, and four different properties, Lucas and Lewellen grows 25 grape varietals. The tasting room had been open for 10 years – serving up to 25 wines. The planting began in 1970 and Lucas has been in the area for 40 years.

The current winemaker for the last five years is Megan McGrath Gates, who went to UC Davis for her wine credentials.

Wining Awards For Others

Lucas and Lewellen Vineyards has a long history of selling grapes to Napa wineries as well as more local winemakers. So, his grapes “win awards for others”. And he also makes wines for others, like actress Jane Seymour. Amongst his list is Chardonnay to Kendall Jackson, more goes to Jed Steele of Steele wines, Muscat to Napa’s Castello di Amorosa, Gewurztraminer to V. Sattui and Syrah to winemaking legend Heidi Barrett.

I asked Lucas if I could mention this in my article, he hesitated for two seconds and then agreed, saying, “Its too late for them to get me!”

Lucas’ father and grandfather were grape growers, and what they produced had to be perfect and blemish free, even the stems had to be cured. “You grow good grapes,” Lucas said. “And you get good wine.”

“Today we buy from catalogs when shopping for root stocks,” Lucas said in regards to how things have changed in 40 years. “So many more variations then we had before, and all are supposed to be resistant to disease, we shall see.”

Lucas and Lewellen has 1200 French oak barrels, and buys both new and used. They added 300 new barrels last year and are experimenting with hybrid barrels that are made from half American and half French oak.

Tasting

2011 Blanc de Noirs Brut Sparkling wine, 80% Pinot Noir, 20% Chardonnay

Juicy fruit strawberry and peach on the nose, nice toast and jam on the palate. They don’t make the wine, instead they use a sparkling wine facility to make it, and only use their handpicked grapes. Outstanding.

Viognier 2012

A touch of stainless steel, followed by peach, kiwi, candied ginger and pear on the nose. Very balanced on the taste. Perfect.

2009 Chenin Blanc

White peaches, lime, green grapes, green grass. Great viscosity, mouth coating, not acidic.

Gewurztraminer 2011

Lemons, earth, peppermint on nose. Same gentle mouthfeel and low acid.

2011 Old Vine Moscato

2% residual sugar. Candied orange, wet wood, cloves.

2012 Pinot Noir Rose (100% Pinot)

Cherry, stems, rose petals…again, that nice balance and viscosity.

2009 Santa Barbara County Pinot Noir, Estate

New clones since the “movie” (a nod to “Sideways”), and now making outstanding Pinot Noir wines from 10 different clones.

Good dark cherries, dry, green peppercorns.

2010 High Nine Pinot 667 clone, Santa Maria.

Smokey, charred, bright red fruit, long finish.

Malbec 2010

Blue and red fruit, dry, medium length. A favorite.

2007 Petit Verdot

Inky black color, blue fruit, blueberry jam rolled up in a pancake on the nose. Mature and tannic on the palate. Another fave.

2009 Cabernet Sauvignon Cote del Sol (means “The Sun side”)

Balanced red and blue fruit and tannins, very good, long finish.

2009 Cabernet Sauvignon Valley View

83 cab percent and all other Bordeaux grapes

Balanced, dusty, plums bell pepper.

2010 Cabernet Sauvignon Clone 6

Dark purple, jammy, dry toast, plums.

http://www.llwine.com

Tasting Room: 1645 Copenhagen Dr., Solvang, CA 93463

Capturing the spiritual essence of mezcal? New book “The Mezcal Rush” by Granville Greene is HERE

June 19, 2017 by evebushman Leave a Comment

PRAISE FOR THE MEZCAL RUSH:

“A rich, inclusive portrait of one of the world’s great drinks.” —Kirkus Reviews

“A unique and fascinating journey following the mezcal trail from remote Mexican villages to trendy bars abroad … Greene’s lively and skillful blend of travelogue and social commentary charts the sometimes troubled links between these very different worlds.” —Gideon Rachman,
chief foreign affairs commentator, The Financial Times

Mezcal may be the oldest distilled spirit in the Americas, but has exploded in popularity only recently. In The Mezcal Rush: Explorations in Agave Country (Counterpoint Press, 295 pages), Granville Greene vividly describes his quest through the Mexican highlands to learn more about the varied cultures, plants, and traditions surrounding the drink, which has become a craft cocktail darling.

He soon finds that, unlike most high-end spirits, small-batch mezcals are typically produced by and for subsistence farming communities, where maestros mezcaleros distill their signature drinks using local agaves and artisanal production methods honed through generations of mezcal-making families. Greene visits remote indigenous villages in Oaxaca and Guerrero states, where the spirit is never mixed into cocktails and is reserved instead for consuming puro on special occasions—a liquid language celebrating community identity along with the diverse characters of numerous agave species.

Greene joins the maestros in the arduous tasks of mezcal-making, as they harvest agave hearts from treacherous mountain slopes, roast them in underground pit ovens, grind them in rustic mills, and distill the fermented mash over wood fires through long nights under the stars. Ambient elements enter the process—the natural yeasts of a lime tree growing near a still, the unique minerality of the local spring water—as each mezcal becomes an individual expression of plants, place, and the artistry of its maker.

Sipping a handcrafted mezcal, Greene comes to understand, is like being invited into someone’s home and allows us to transcend borders. Yet while visiting a cocktail convention in New Orleans and hip new mezcal bars in the U.S. and abroad, he finds an ongoing disconnect with the maestros, who have been swept up in a hot new booze trend in which they have little voice. Greene explores the dynamics of a cultural commodity undergoing a gold-rush style surge as a luxury export, and the consequent overharvesting that threatens agaves growing in the wild, as he finds the ancient spirit at a new crossroads.

With illustrations by Jack DeLap.

ABOUT THE AUTHOR: GRANVILLE GREENE is a graduate of The Writing Seminars at Johns Hopkins University. He has written for Outside, The New York Times, and many other publications. He lives in Santa Fe, New Mexico.

Vine & Dine Festival in Montana Takes Wining and Dining to New Heights

June 18, 2017 by evebushman Leave a Comment

BIG SKY MONT. – It’s time to take sipping to new heights.

The 4^th Annual Vine & Dine Festival, Aug. 17^th – 20^th, is an intriguingly delightful and adventurous artisanal-food and wine festival at beautiful Big Sky Resort, located south of Bozeman, Mont., and a short distance from Yellowstone National Park. Taste hundreds of obscure wines from boutique wineries in a dozen different countries and listen to Master Sommeliers with some of the most sophisticated palates in the world discuss Portuguese, orange and mineral wines. Plus, Google’s culinary team will be on hand preparing exquisite tasty delights to personalize your food experience.

PH_VineandDine_W1617 Not only is Vine & Dine Montana’s most prestigious wine festival, but it is truly unlike any other.

Back again for the fourth year is Vine & Dine’s signature event: Pinot on the Peak. Big Sky Resort combines delicious pinot tastings with the resort’s popular Lone Peak Expedition. It’s the ‘Biggest Tasting in America,’ and includes a ride on the Swift Current chairlift, an alpine picnic, a covered safari ride and an aerial tram ride to the top of Lone Peak. Toast to good wine, new friends and new adventures at 11,166 feet.

New to the festival is an opportunity for hospitality professionals to take an intensive introductory Sommeliers class from a team of Master Sommeliers. Nearby Bozeman’s metropolitan-influence is drawing a growing number of consumers with sophisticated palates and an affinity for fine wine and cuisine. This intro course is an opportunity for local and regional wine and hospitality professionals to keep pace with their knowledge of proper wine service and deductive tasting.

The Vine & Dine Festival also offers creative and sophisticated seminars with some of the foremost experts on Portuguese wines. Master Sommeliers Fred Dame and Jay Fletcher, both at the top of their class, will teach deductive tasting techniques. American chef and TV personality John Besh will dazzle attendees with exquisite Southern delights, and Google Global Program Chef Scott Giambastiani will prepare plant-based dishes made from Montana-grown produce. All of this plus music, a thriving local arts scene and beautiful landscapes for as far as the eye can see. Come, kick back and enjoy the mountains with superb wine and dining.

Visit bigskyresort.com/vine to purchase tickets and for a list of scheduled seminars.

Australia Up Close: Part Two

June 16, 2017 by evebushman Leave a Comment

…enjoy making new discoveries as well as trying the latest vintages of old favorites.

Last week I wrote about the Australian white wine seminar I attended via the Australia Up Close event; what I learned and what we tasted. It got a little lengthy so I split up the story into two parts. Today is what happened the second part of the day, after the seminar, and is limited to all of the Australian red wines that I sampled in a walk around tasting; those that I loved and hope to get my hands on again.

My favorites (of those tables I got to as I know I missed quite a bit) are listed below. Wineries part of the “Australia’s First Families of Wine” designation that I liked are noted as an AFF Wine.

Trade Tasting Participating Wineries

Andrew Peace Wines

Ashton Hills

Austins

Ben Haines

Best’s Great Western

Bethany

Brokenwood

Brown Brothers

Campbells of Rutherglen

Cape Mentelle – 2013 Margaret River Cabernet Sauvignon, Cabernet Franc, Merlot blend; 2014 Margaret River Cabernet Sauvignon, Merlot blend.

Climbing

Cullen

Dalrymple

d’Arenberg (AFF Wine) – 2013 “The Dead Arm” McLaren Vale Shiraz; 2013 “The Ironstone Pressings” McLaren Vale Grenache, Shiraz, Mourvedre blend; 2013 “The Coppermine Road” McLaren Vale Cabernet Sauvignon; 2011 “The Old Bloke and Three Young Blondes” McLaren Vale Shiraz, Roussanne, Viognier and Marsanne blend. (The Old Bloke…only used 2% of each white wine varietal listed in the blend. They are newly biodynamic and organic. This may have been my favorite table.)

De Bortoli Wines

Delinquente

DiGiorgio Family Wines

Fowles Wine

Giant Steps

Handpicked Wines

Helen & Joey Estate

Henry’s Drive

Henschke Wines

Howard Park (AFF Wine) 2012 “Abercrombie” Mount Barker Great Southern Cabernet Sauvignon; 2009 “Abercrombie” Mount Barker Great Southern Cabernet Sauvignon. (While both were excellent I enjoyed the younger 2012 for all of the outstanding fruit and peppery notes. There was no irrigation used – though the vineyards have irrigation if needed – and the vines were planted in 1975.)

Innocent Bystander

Jansz Tasmania

Jasper Hill

Jim Barry (AFF Wine) – 2014 “1877” Hilltops Shiraz.

John Duval

Kaesler

Kilikanoon

Koonara

Langmeil

Leeuwin Estate

Mac Forbes

McWilliam’s Wines

McPherson Wine Co

Negotiants USA – 2014 Langmeil “Orphan Bank” Barossa Valley Shiraz (Vines had to be moved, 90% survived, and were called orphans due to the move.)

Nova Vita

Ocean Eight

Old Bridge Cellars – 2014 John Duval “Eligo” Barossa Shiraz; 2015 Cullen “Diana Madeline” Margaret River Cabernet Sauvignon, Petit Verdot and Merlot blend; 2013 Jasper Hill “Georgia’s Paddock” Heathcote Shiraz. (They only made 600 cases of my favorite at this table, the Eligo.)

Penfolds – 2014 “Bin 389” Barossa Valley Coonawarra Cabernet Sauvignon and Shiraz blend; 2014 “Bin 407” Coonawarra Wrattonbully Cabernet Sauvignon; 2014 “RWT” Barossa Valley Shiraz. (Who isn’t familiar with Penfolds? I stuck to just the wines I didn’t know, so damn good. The vines for these wines were planted between 1951 and 1960.)

Penley Estate

Peter Lehmann – 2012 “Stonewell” Barossa Shiraz.

Pewsey Vale

Pikes

Rob Dolan

Rogers & Rufus

Rymill Coonawarra

Schild Estate – 2013 “Moorooroo Ancestor Vines” Barossa Valley Shiraz. (170 year old vines, two years in both new and old French oak and then two years in bottle before release. Worth the wait for this 100% Shiraz.)

Shaw + Smith

Snake & Herring

Syrahmi

Tahbilk Winery

Thorn-Clarke Wines

Tolpuddle

Torbreck Vintners – 2009 “The Factor” Barossa Valley Shiraz; 2014 “The Struie” Barossa Valley Shiraz; 2014 “RunRig” Barossa Valley Shiraz and Viognier. (Only 3.5 % of Viognier was used in this blend to “soften” the wine and for a “tonal” lift. It worked.)

Tournon

Tyrrell’s Wines

Vasse Felix

Vinaceous

Voyager Estate

Wakefield Wines (AFF Wine) – 2013 “St. Andrew’s” Clare Valley Shiraz had a lovely touch of sweetness and great balance.

Wicks
Wirra Wirra – 2013 RSW McLaren Vale Shiraz (With vines between 40-60 years old, low yield production and the vineyard was originally planted in 1890.)

Woodstock

Yaldara

Yalumba (AFF Wine) – 2013 “The Signature” Barossa Cabernet Sauvignon and Shiraz blend.

Yarra Yering – 2010 “Dry Red No. 1” Cabernet Sauvignon, Petit Verdot, Malbec blend; 2013 “Old Bastard” Barossa Valley Grenache Mourvedre blend. (These both got big “wows” from me.)

Kimo Sabe Mezcal Will Launch A Bold National Agave Spirit Taste-Test Challenge Vs The #1 Ultra-Premium Tequila & Oaxacan Style Mezcal

June 15, 2017 by evebushman Leave a Comment

Zacatecas, Mexico – Kimo Sabe, the award-winning, ultra-premium, and fastest growing mezcal brand, announced today its “Step Up to the New Taste of Agave” campaign – a 100,000 person, 10-city national consumer taste-test challenge –kicking off in Las Vegas in June. The challenge will pit Kimo Sabe, The New Taste of Mezcal against the best-selling ultra-premium tequila and a smoky ‘Oaxacan style’ mezcal.

The back to back (2016 & 2017) winner of the American Distilling Institute’s top honor, “Best In Class “ for all Agave Spirits, Kimo Sabe, is taking its taste-test challenge on the road to educate and inform agave drinkers nationwide on the breadth and depth of the agave taste experience. Launching in Las Vegas in June, Kimo Sabe will conduct a blind taste-test challenge with over 10,000 consumers, having them compare three top agave spirits – the best-selling tequila and ‘Oaxacan style’ smoky mezcal, and the disruptive new taste of agave, Kimo Sabe Mezcal. After sampling all three, consumers will be asked to rate their choices ‘good,’ ‘better,’ and ‘best.’

“We’re kicking off our challenge in Las Vegas, the party capital of the world, where visitors are looking to have fun, celebrate with their favorite spirit and are open to new experiences,” said Jim Walsh, co-founder and CEO of Kimo Sabe. “Our goal for the 10 city challenge is to create 100,000 Kimo Sabe brand ambassadors, because once sampled, agave spirit fans will make Kimo Sabe their new top shelf choice.”

Additional cities selected for the taste-test challenge include; Los Angeles, Dallas, Austin, Chicago, San Francisco, Seattle, New York, Miami, and Minneapolis. 10,000 consumers will be targeted in each market.

The public has a growing love affair with the agave spirit category. Studies show tequila consumption has doubled over the past 7 years, with mezcal being the fastest growing segment of that category.

“Everyone who loves agave spirits will appreciate this opportunity to take our challenge and experience for themselves how Kimo Sabe is evolving the industry. Tasting is truly believing. Our rapid growth is creating opportunities for hundreds of agave growers in Mexico, who we are assisting in creating sustainable, organic, agave ecosystems that will last for generations. We proudly call this strategy Building Bridges – as it connects the Mexican agave growers to a generation of US consumers seeking their own defining liquor category,” states Ashley Kvamme, Co-founder of Kimo Sabe.

Veteran agri-business flavor specialists Jim Walsh and Ashley Walsh Kvamme, who come from the premium chocolate business, started Kimo Sabe in 2014 with the goal to create high quality, artisan distiller flavor experiences of the agave plant at a price point for everyone to enjoy. The result has been award winning mezcals that are full of flavor, balanced and approachable, and have consistently garnered 90+ scores by leading industry critics. The Company has grown by 500% over the last two years and is outpacing sales growth of the leading brands in all agave categories. The Company expects its sales to double the entire mezcal category within 24 months.

“We aim to educate consumers through a direct taste experience of the full continuum of flavors across ultra-premium agave categories,” says Jim Walsh. “Most consumers have a sense of tequila flavors, and some have experienced smoky mezcal’s, but few have ever experienced the elegance, complexity and beauty of the literally hundreds of flavors of agave. Agave spirits have the potential to be truly memorable, where single flavors, when blended artfully, combine to create never before tasted harmonic accords or ineffable notes of magic. Kimo Sabe does for agave what Johnny Walker does for Scotch, as it gives the consumer a range of the special notes available in the category all in one product. This is the embodiment of the art of blending and distilling. We are excited to be expanding the agave industry and by doing so helping hundreds of Mexican agave growers prosper sustainably.”

Kimo Sabe Mezcal is made from 100% varietal agaves of which there are 42 varieties, while tequila is made from one type. Each type of agave has its own distinct flavor, giving mezcal producers a greater ability to create their own unique spirit. Common distilling practices known as ‘Oaxacan style,’ have in the past yielded smoky mezcals which to date have had limited consumer acceptance. In expanding the appeal of mezcal, Kimo Sabe has developed a proprietary blend of many agave flavors, which is carefully blended and distilled, and finally enhanced with sound wave technology. This process harmonizes each molecule of the spirit – the result is the smoothest, most flavorful, agave spirit made today.

ABOUT KIMO SABE MEZCAL

Kimo Sabe, The New Taste of Mezcal, is led by agri-business veterans and company co-founders Jim Walsh (CEO) and Ashley Walsh Kvamme (COO). Its USA headquarters are based in Pasadena, California, with its distillery and agave fields in Zacatecas, Mexico. The brand launched on May 1, 2015. It currently sells a Joven and Reposado Mezcal, with brand extensions anticipated. The American Distilling Institute awarded Kimo Sabe its agave spirit’s category top honor, “Best In Class,” in both 2016 and 2017. Kimo Sabe is currently distributed in California, Texas, Arizona, Nevada, New York, New Jersey, Minnesota, Colorado, Florida and Tennessee and will soon be distributed in Illinois, Wisconsin, Massachusetts, Maryland and Georgia

Kimo Sabe is committed to funding the creation of sustainable, varietal agave ecosystems in Mexico. They partnered with the Government of Zacatecas, Mexico to launch a pro-social program that will fund the creation of 100 new agave farms supplying 1,000 new jobs in the state. In March, Kimo Sabe became the official and exclusive mezcal of the SXSW Festival. Kimo Sabe is the title sponsor for all nationally televised episodes and live stream events of CBS Sports’ Poker Night in America. Ashley Walsh Kvamme was named one of the Top Women In Booze by Harper’s Bazaar Magazine this past year, and one of California’s top female entrepreneurs by Comerica Bank.

All-New Wine Trolley Rolls Into the Santa Maria Valley

June 14, 2017 by evebushman Leave a Comment

(Santa Maria, Calif.) – An exciting new development has made its way into the Santa Maria Valley. The Santa Maria Valley wine trolley will bring a whole new way of experiencing the wine region.

Santa Maria’s new Downtown Trolley will transport consumers between shopping center serving a holiday shuttle this year. The vehicle is equipped with a classic trolley bell.

The wine trolley will run Saturdays and Sundays, and run every 75 minutes from 11 a.m. to 5 p.m. starting at Town Center West. The wine trolley will also run one additional route from 5 p.m. to 6 p.m., but will exclude Cottonwood Canyon and Presqu’ile wineries. Stops will include:

Town Center West near the pedestrian bridge (downtown Santa Maria on S. Broadway)
Costa de Oro Winery
Cottonwood Canyon Vineyard & Winery
Presqu’ile Winery
Old Town Orcutt – Old Town Market
Old Town Orcutt – Rooney’s Irish Pub

The wine trolley runs from May – September (subject to change).

The cost is $10 per person in advance, and $15 per person at the Trolley (transportation only), and is step on, step off, at your convenience. Tickets can be purchased at Ca’ Del Grevino Wine & Café Bar, Core Winery, Costa de Oro Winery, Cottonwood Canyon Winery, Nagy Wine Tasting Room, Old Town Market and the Santa Maria Valley Chamber of Commerce Visitor & Convention Bureau. Check the Santa Maria Valley website for pick-up times and locations.

“We are absolutely thrilled about providing our visitors a new way to experience the gorgeous scenery of the Santa Maria Valley while allowing them to stop at many different locations and attractions,” said Glenn Morris, president and chief executive officer of the Santa Maria Valley Chamber of Commerce and Visitor and Convention Bureau. “It is another fantastic reason to explore this hidden gem of an area and enjoy what we locals get to experience every day.”

The Central Coast’s most historic wine lives in the Santa Maria Valley. The area has the oldest appellation in the area and nearly two centuries of experience in growing grapes. The Santa Maria Valley is one of the most agriculturally diverse regions in the U.S. with a wealth of fruits and vegetables grown on the valley floor and vineyards hugging the hillsides. It’s a place where flavor runs rampant and taste buds can indulge because what they serve is grown, cooked and corked right here. The Santa Maria Valley has one of California’s longest growing seasons and a truly rare transverse geography resulting in the development of complex, flavorful and balanced grapes. Pinot Noir, Chardonnay and Syrah are our specialties. These are composed of well-drained soils that also contribute to exceptional fruit intensity and flavor concentration.

The Santa Maria Valley is a recognized American Viticultural Area (AVA) within Santa Barbara County; the AVA encompasses one of the top wine regions in the world. The Travel Channel named the Santa Maria Valley The New Top 10 Cities for Wine Snobs.

For more information, please visit santamariavalley.com.

About Santa Maria Valley:

Serving the greater Santa Maria Valley in the heart of California’s Central Coast, the Santa Maria Valley Chamber of Commerce and Visitor & Convention Bureau is a nonprofit association that facilitates local tourism and provides information on the region’s many attractions and visitor services. Famed for its fine wines, natural wonders, agricultural heritage and flavorful barbecue, the Santa Maria Valley offers a broad range of cultural, sporting and historical experiences. For details on Santa Maria Valley lodging, wine tasting, travel deals and e-newsletter alerts, visit santamariavalley.com or call (800) 331-3779.