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Canada’s finest whisky is distilled by one of the country’s smallest distilleries

March 14, 2023 by evebushman

VICTORIA, BC, /CNW/ – Results of the 2023 Canadian Whisky Awards were announced at the Victoria Whisky Festival in Victoria, B.C. For the first time in the thirteen-year history of the awards, a regional, artisan producer has taken the top spot.

Following a blind tasting by a panel of nine whisky experts, Palm Trees & A Tropical Breeze, distilled by North Vancouver’s Sons of Vancouver Distillery was named Canadian Whisky of the Year, Artisan Producers.

A sweet, fruity whisky, described as spicy, flaming marshmallows, Palm Trees & A Tropical Breeze also took home overall Canadian Whisky of Year, and All-Rye Whisky of the Year.

Pendleton Directors Reserve, a lush, succulent, chest-warming beauty, was awarded Canadian Whisky of the Year, Large Producers. Pendleton, which specializes in blending whiskies that are distilled in Canada, also walked away with Blended Whisky of the Year and Ultra-Premium Whisky of the Year, Multi-Market.

“The industry has come a long way in the last few years, and it’s reflected in both the calibre of submissions and the range of expressions,” says Davin de Kergommeaux, chair of the judging panel and author of Canadian Whisky: The New Portable Expert. “In addition to their strong core range of whiskies, distilleries are producing small batches and limited releases, offering an amazing variety of regional profiles. The world has noticed and so has Canadian whisky’s global fan base.”

Other major winners include Crown Royal, Reifel Rye, Two Brewers, Lot No. 40, DEVINE Distillery, and Last Straw Distillery, making a near even split of awards earned by Canada’s largest and artisan distillers.

A list of all medals and awards is available at: https://canadianwhiskyawards.com/

The Canadian Whisky Awards, held annually since 2010, recognize the very best Canadian whiskies and encourage distillers to maintain the highest quality standards. To qualify, the whisky must be distilled and matured in Canada. The whiskies are evaluated and scored in blind tasting by an independent panel of whisky exports. The Canadian Whisky Awards are fully independent of the Canadian whisky industry.

https://canadianwhiskyawards.com/

Filed Under: Guests Tagged With: artisan, award, blend, blind tasting, canada, distill, fruity, rye, sweet, whisky

Sidewalk Side Spirits Wants a Bite of the Flavored Whiskey Market

January 26, 2023 by evebushman

NEW ORLEANS /PRNewswire/ — Spirits Brand Incubator company, Sidewalk Side Spirits, on the heels of their highly successful launch of their Gambino’s King Cake Rum Cream, announces the creation of Hardhide Ponchatoula Strawberry Whiskey.

Sidewalk Side Spirits to take a bite out of the flavored whiskey market with Hardhide Ponchatoula Strawberry Whiskey

Hardhide Ponchatoula Strawberry Whiskey is a blend of 3-year wheat bourbon, American light whiskey, Cocktail & Son’s Lemon Strawberry Syrup, and fresh Ponchatoula Strawberries. It’s blended at 86 Proof in New Orleans at the Porchjam Distillery. Not an underproof, sugar bomb of artificial flavors like so many others, Hardhide is a flavored whiskey for whiskey lovers. Delicious in Lemonade, on the rocks, or in a Strawberry Old Fashioned, Hardhide makes for a tasty, smooth cocktail. Perfect for home entertaining or any bartender’s tool kit.

“Ponchatoula is known as the Strawberry Capital of the World,” said John Eason, CEO of Sidewalk Side Spirits. “Through our whiskey, we hope to tell the story of this beautiful town known for strawberry farms, the World-Famous Ponchatoula Strawberry Festival, and its beloved Alligator named Hardhide, who lives smack dab in the middle of downtown Ponchatoula”.

Hardhide’s beautiful packaging was inspired by a commissioned original painting by renowned New Orleans artist, Frenchy. Frenchy is a fixture in and around New Orleans and famous for his artwork and philanthropy.

Hardhide Ponchatoula Strawberry Whiskey will be distributed by RNDC in Louisiana, Texas, Florida, and Georgia. Best Brands will distribute the brand in Tennessee. More states to come online after the next strawberry harvest in Q1 of 2023.

In the spirit of giving back, Sidewalk Side Spirits will form “Friends of Hardhide”, a charity that will donate 2% of the profits to the care and improvement of Hardhide’s quality of life. Artist Frenchy will be selling replicas of the original Hardhide art and be donating a portion of those proceeds to the “Friends of Hardhide” as well.

ABOUT SIDEWALK SIDE SPIRITS

Sidewalk Side Spirits is a spirit’s brand incubator company founded in 2020 by spirits industry veteran John Eason and the owners of Cocktail & Son’s, Lauren Myerscough, and Max Messier. It’s 1st brand was a collaboration with Gambino’s Bakery, the King of King Cakes to create award winning, Gambino’s King Cake Rum Cream. To know more go to www.sidewalksidespirits.com

Filed Under: Guests Tagged With: bartender, blend, bourbon, charity, cocktail, distillery, flavor, fruit, new orleans, rum, spirits, sugar, whiskey

WhiskeyFest Las Vegas 2022…Done!

January 13, 2023 by evebushman

Last month Eddie and I attended the WhiskeyFest Las Vegas event at Resorts Word – for the first time! We had two VIP tickets, which allowed us entry one hour early and samples of rare and aged whiskies. My plan? As soon as I checked in and picked up my swag bag – and program – I scoured the slim booklet to see who was pouring what that first hour, made some quick notes, and then attacked the two conference rooms allocated for the event. Second to that plan was doing as much damage, err, getting as many tastes as I desired in that hour, before taking a break, enjoying the different buffet meals, and then heading into a sit down class with one of the brand ambassadors. After the class I did go back into the two main rooms, but didn’t do as much tasting as I had in that first hour and in the class. First I will share the pours Eddie and I  enjoyed in bold and italics, and then I’ll share which class I took and my notes on that.

The Full List and VIP Pours:

Ardbeg: Wee Beastie, 10 yr., An Oa, 19 yr. Batch No. 4 (VIP hour only), Corryvreckan (VIP hour only)

Awayuki Japanese Strawberry Gin: A little on the sweet side for me but tasty.

Baker’s Bourbon

Balcones Distilling: Lineage Single Malt, Baby Blue Corn Whisky, Texas 1 Single Malt, Pot Still Bourbon, Rye 100, Brimstone Smoked Corn Whisky, Mirador Single Malt (VIP hour only), Prohibida Rum (Finished in ex-Balcones—Peat Casks) (VIP hour only)

Basil Hayden:10 yr., Dark Rye, Subtle Smoke, Toast

Benromach: 10 yr., 15 yr., 21 yr., Heritage Single Cask 1978—(VIP hour only)

Bikoku

Bird Dog Whiskey: Salted Caramel, Apple, Gingerbread

Blackened American: Flagship, Rye the Lightning

Bomberger’s Declaration Bourbon: (VIP hour only)

Booker’s

Brenne: Estate Cask Single Malt, 10 yr. Single Malt

Bruichladdich: Classic Laddie, Islay Barley 2013

Calumet Bourbon: Farm Kentucky Straight Bourbon — Small Batch, 10 yr., 15 yr., 16 yr.

Chita

Cincoro Tequila: Blanco, Reposado, Cincoro Añejo, GOLD (VIP hour only), Extra Añejo (VIP hour only)

Crown Royal: Reserve 18 yr. (VIP hour only)

Dewar’s: Caribbean Smooth, Japanese (this was a Mizunara cask) Smooth, French Smooth, 12 yr., 15 yr., 18 yr. (VIP hour only), 25 yr. (VIP hour only), Double Double 21 (VIP hour only), 19 yr. (VIP hour only) I don’t do a lot of blends but I had a class on Dewar’s once and learned about the amazing single malts that go into their whiskey which made me a fan.

El Tequileño: Reposado Gran Reserva, The Sassenach Select Double—Wood Reposado, Añejo Gran Reserva

FEW Spirits: Straight Bourbon, Straight Rye, American Whiskey, Cold Cut, Immortal Rye, Bottled-in-Bond Bourbon—(VIP hour only)

Frey Ranch: Bourbon, Rye, Single Barrel Rye (VIP hour only)

Gentleman Jack

Gladstone Axe

Glen Moray: 25 yr., Classic, Port Cask, Chardonnay Cask, Cabernet Cask, Sherry Cask, 12 yr., 15 yr., 18 yr., Pauillac Single Cask, 21 yr. (VIP hour only)

Glenmorangie: Original 10 yr., X by Glenmorangie, Lasanta 12 yr., Quinta 14 yr., Cadboll Estate 15 yr., 18 yr. (VIP hour only), Signet (VIP hour only) If I only had one single malt brand to enjoy, a pal told me, it would be Glenmorangie. I had to agree.

Gordon & MacPhail: Connoisseurs Choice, This was my favorite table as there were so many incredible aged whiskies to try. —Glenlivet 2004, —Bunnahabhain 1989, —Caol Ila 1997 – Cask Strength, —Tormore 1994 – Cask Strength, Glentauchers 1979 – Private Collection 1—(VIP hour only)

Hakushu: Smoky

Hibiki: Japanese Harmony

Jack Daniel’s: Tennessee Whiskey, Single Barrel Select, Bonded Tennessee Whiskey, Triple Mash Blended Straight—Whiskey (VIP hour only), Sinatra Select (VIP hour only)

Jefferson’s: Ocean Aged at Sea Rye, Reserve Pritchard Hill Cabernet—Cask Finished Bourbon

Johnnie Walker

Kikori

Knappogue Castle: 12 yr., 14 yr., 16 yr.

Knob Creek: 9 yr., Rye, 12 yr.

Legent

Little Book

Maker’s Mark: 46, Cask, BRT-01, BRT-02

Michter’s: US*1—Bourbon, —Rye, —American Whiskey, —Sour Mash, Toasted Barrel Finish Sour Mash (VIP hour only), 10 yr. Rye (VIP hour only)

Middle West Spirits: Straight Wheat, Straight Rye, Straight Bourbon, Bourbon Cream, Sherry Finished Bourbon (VIP hour only), Oloroso Wheat Whiskey (VIP hour only), Ported Pumpernickel Rye (VIP hour only) I’m a Middle West fan, first for their Pumpernickel rye. I believe they are the only ones in the U.S. making a pumpernickel whiskey. And these three, including the ported pumpernickel, blew my socks off.

Oban

Octomore 13.2: VS, VSOP, XO (VIP hour only)

OMAGE: (VIP hour only)

OYO Vodka: Honey Vanilla Bean, Stonefruit, Barrel-Finished Honey Vanilla Bean

Port Charlotte: 10 yr., Islay Barley 2013

Powers Irish Whiskey: Gold Label, Three Swallows, John Power

Rabbit Hole: Dareringer Sherry Cask Bourbon, Bourbon – Limited Release

Saint Cloud Kentucky Straight Bourbon: 100 Proof Single Barrel, X-Series (Abstrākt2) Single Barrel 110 Proof, 13 yr. Single Barrel, Barrel Proof (VIP hour only) Loved this discovery!

Seven Seals: Sherry Wood Finish, Port Wood Finish, Peated Port Wood Finish, Age of Taurus (VIP hour only), Age of Leo (VIP hour only)

Shanky’s Whip

Shenk’s Homestead Sour Mash: (VIP hour only)

Shunka Shuto: Spring, Summer, Autumn, Winter

SIA

Skrewball: Neat, Espresso martini (Skrewball, Kahlua—Coffee Liquor, & Cold Brew), Skrewball with Salt Rim, Skrewball with mixers (Cranberry, Apple Cider—Pineapple Juice, & Soda Water)

Smooth Ambler: Contradiction Bourbon, Founders’ Cask Strength—Series Rye

St. George Spirits: Lot 22 Single Malt, Baller Single Malt, Breaking & Entering American, Terroir Gin, Botanivore Gin, Spiced Pear Liqueur, NOLA Coffee Liqueur, Green Chile Vodka, Absinthe, 40th Anniversary Single Malt—(VIP hour only)

Talisker: 10yr

Teitessa Single Grain Japanese Whisky: 15 yr., 20 yr. (VIP hour only), 25 yr. (VIP hour only) This was my second favorite table, and a new Japanese whisky discovery for many if not all of us at the event. The 15 and 25 year old were both made the same way, and delicious. All three were very smooth and no need to add water.

Templeton: 4 yr., 6 yr., Barrel Strength, Stout Cask Finish, 10 yr. (VIP hour only), Single Barrel (VIP hour only)

Toki (as a Highball)

Vim & Petal Dry Gin

WhistlePig: PiggyBack 100% Rye, PiggyBack 100 Proof Bourbon, FarmStock Rye,
Small Batch Rye, Aged 10 yr. (VIP hour only) Fabulous finish on this one.

Widow Jane:10 yr. Bourbon, Lucky 13 Bourbon, Oak & Apple Wood Rye, Decadence (VIP hour only)

Yamazaki: Puncheon Cask, Sherry Cask, Mizunara Cask

##

Suntory Seminar

I don’t really know why I’m so enamored with Japanese whisky exactly, it may have been my exposure to Sake when I did my certification class, the books I was sent for review on Japanese drinks and Japanese whisky, the uniqueness of the Japanese Mizunara cask, the differences in how Japanese whisky tastes compared to Scotch whisky…or just fond memories of my high school boyfriend Jim Matsuo that still hasn’t come to a single reunion. LOL.

The Art of Blending: A Deconstruction of Hibiki Japanese Harmony

Jonathan Armstrong | BIO
West Coast Brand Ambassador | House of Suntory

Seminar description: Please join the House of Suntory for an extraordinary opportunity to discover and explore the depth of Japanese whisky. Tasting a selection of whiskies from Chita, Hakushu and Yamazaki distilleries, we will discuss the history, craftsmanship and terroir of the House of Suntory. Through the Art of Blending we will examine the influence of American oak, Spanish Sherry casks and Japanese Mizunara Oak barrels and share the subtle, refined and complex nature of Hibiki Japanese Harmony.

Back to me: The five we tried that led up to the final blend included 1. Chita clean (made from corn). 2. Yamazaki Puncheon cask was a bit harsh to me. 3. Yamazaki sherry cask (my personal “wow that’s good” favorite) 4. Yamazaki Mizunara oak (My second favorite but a bit tight. Hibiki is also the first known brand to make this.) 5. Hakushu heavily peated (not too peated in my opinion). And the final blend they all went into: 6. Hibiki Harmony (We have a bottle at home).

I had a similar class two years ago, and covered it here in this blog, but here are a couple of things that sounded new to me:

Yamazaki Distillery will be celebrating their centennial this year as they opened in 1923. I bet that will garner a nice celebration. Also single malt whisky lost in sales to a less alcoholic drink in Japan: the highball that is now the most popular drink in Japan.

Instagram for some of the distilleries:

@Glenmorangie @GlenmoDan @StGeorgeSpirits @Glen_Moray _Whisky @GordonAndMacPhail @Dewars @BalconesDistilling @WhistlePigWhiskey @MiddleWestSpirits @CrownRoyal @SaintCloudBourbon @TeitessaJapaneseWhiskey @SuntoryWhiskey @WhiskyAdvocate

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Filed Under: Eve Bushman Tagged With: aged, american, anejo, blend, bourbon, cabernet, cask, Chardonnay, cognac, distill, gin, Japan, las vegas, mizunara, peat, Port, rare, reposado, rum, rye, sherry, single malt whisky, tennessee, tequila, vodka, whiskey, whiskey education, whiskey festival, whiskey tasting, whisky, whisky event, whisky tasting

Domaine la Barroche and Château Mont Redon PLUS The Terroir and Castles

December 9, 2022 by evebushman

We began the day at Domaine la Barroche where the sandy soil with quartz stones took over the vineyards. The same 12 people do the harvest every year; and the group also sorts the grapes in buckets by hand for the 2,000 cases of wine they produce a year. During the de-stemming process they discard any too-dry berries. Then, later, the winemaking process is “like slow cooking at low temperatures” according to our host.

We tasted wines from their Liberty (stones), Julien Barrot (signature) and Fiancée labels. Every wine I tasted I noted as distinguished: the 2020, 2019 and 2016 Julien Barrot Chateauneuf du Pape, 2020 Liberty blend and the 2020 Fiancée Chateauneuf du Pape.

Chateau Mont- Redon

Before our tasting at Mont-Redon I took a few moments to look over their colorful brochure and large maps. I read, “The secret of our skill is hidden in the poor soils in which the vines grow. Originally the Alps, Chateauneuf du Pape, round puddings stones are what make our wines special. Our Lirac and Cotes du Rhone are at their best on the plains, also stony, neighboring those of Chateauneuf du Pape.” Château Mont Redon will be celebrating their 100-year anniversary next year, with the same family at the helm since 1923!

We tasted a 2021 Roussanne Viognier Reserve Cotes du Rhone, 2020 Oratoire St. Domaine Martin Rhone Valley, 2020 Lirac GSM, 2018 Reserve Gigondas and a 2020 Chateauneuf du Pape. Learned that they don’t export their wines until they are at least five years old – as the U.S. consumer is not known for aging their wines – and we should be buying the 2019s now.

Terroir tour Day Courtesy A 2 Pas des Vignes Hebergements and Spa

Next up was a fabulous tour of the different rocks – including beautiful quartz – and different soils all throughout the Cote Du Rhone and Chateauneuf du Pape with Nicolas of “A 2 Pas des Vignes Hebergements and Spa”! (He and his wife Emilie own four homes to rent, and a spa on the premises.) Castles – all minutes away – include the Pope’s Palace, Chateau de Vaudieu, Chateau La Nerthe and Hostellerie du Château that also has a lovely restaurant. I highly recommend a stay at 2 Pas as the pricing is more than reasonable as well as being in the center of Chateauneuf du Pape. Nicolas offered us the tour, though he is not a tour guide, but I also suggest a tour so that you can get more of a sense of the terroir and history.

Instagram: @DomaineLaBarroche @ChateauMontRedon

Websites: https://www.domainelabarroche.com/

https://www.chateaumontredon.com/

Instagram: @a2pasdesvignes

Website: https://sites.google.com/view/a2pasdesvignes

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Filed Under: Eve Bushman Tagged With: blend, Chateauneuf du Pape, cotes du rhone, grapes, harvest, restaurant, Rhone, Roussanne, soil, tour, Viognier, Wine tasting, wine tour, winemaker

Wine Tasting with Eve in Crete, Greece

November 4, 2022 by evebushman

Our guide to two local wineries in Crete, Greece, was an enologist – wearing a WSET pin similar to my own – and also a linguist, who chose to spend his summer giving winery tours in Greece. Lucky us! Via a Food and Wine magazine collaboration, Holland America cruises offered us two wineries to try in one relaxing afternoon.

From our host we learned that Crete is 165 miles long from one end to the other. There are four main areas, and over one million people. While winters are mild (we were there early October and it was perfect) the summers are excruciatingly hot.

Greeks languish over wine tasting with plenty of food pairings, which would extend for hours if there also happened to be a celebration such as a wedding or birthday. Wine drinking is “a very social thing” and Greeks “eat and drink slowly and steadily for hours.”

The terrain, rocky and mountainous, lends itself to both Greek and non-Greek wine grapes. Traditionally there are 16 varieties most used: eight are local and the remaining eight are international; four in each category are white, the other four are red. But there are thousands of varieties made.

Note: I have had tastings and Greek wine education, but it had been years so this was a great way to renew my education and interest. Also of notes, the pricing of these Greek wines was more than reasonable and many guests bought bottles to have on the boat, to take home and for gifts. Now let me share some of my tasting notes and takeaways from the two wineries:

Karavitakis Winery

These wines were served with salty black olives, local hard sharp cheese and delicious croutons made with black olives and plentifully topped with sesame seeds.

2021 Kompsos (white)

Vidiano, Assyrtiko, Malvasia grapes

13% alcohol

9 Euros

The name Kompsos means elegant, and this wine was made from three local varieties. It tasted like a dry Sauvignon Blanc to my palate plus the fruit of a Viognier. It had low acid with plenty of lime and Meyer lemon; it was fresh with a light viscosity. A great start for me.

2021 Moschato Spinas (dry white)

9 Euros

With sweet stone fruit, Earl Gray tea and a lemony finish the winery host said the wine as a good aperitif and I had to agree.

2021 Kompsos Liatiko Rose

10 Euros

This Rose wine, my first time tasting a Greek Rose, was “elegant” just as the name Kompsos promised. The color was a peachy salmon, with aromas of watermelon and talcum powder – which I happen to love! The flavor reminded me of the freshest of strawberries and watermelon, with a slight acidity.

2020 Klima Kotsifali Mavrotragano (red)

10 Euros

The work Klima refers to climate, and the words Kotsifali Mavrotragano refer to the two grape varieties used, which should express itself with a “lighter color, body and tannins.” Other wineries mostly “add Syrah for color”, but the Mavrotragano does the trick as it’s a “black grape…crisp…and (we) only used 10%.” I got stewed cranberry, cherry, and other red fruits in this dry wine. It reminded me of a terroir-rich Pinot Noir or Grenache, and it was my favorite wine in the line-up.

2019 Eca Blend (red)

18 Euros

This was the favorite for most of the people in our tour. It is named after an olive tree located 1-½ miles away from the winery and credited for being over 3,000 years old. The wine is 70% Syrah, 20% Grenache Rose and 10% Carignan. Smelled very much like a Cabernet Sauvignon to me, and the guest nearest me said it “tastes like velvet.” Our winery host said the wine could age for 10 years. (All of the other wines were ready to drink now.) While the nose was dry, the flavors in the glass were that raspberry and cranberry fruit again.

2010 Viates Avo Purasko (sweet red wine, no photo)

Barbera clone

30 Euros

I got wonderful notes of caramel, plum, currant…and it reminded me very much of a ruby Port wine.

Manousakis Winery

Our winery host explained that the Manousakis family created the winery – with the help of experts – due to the growing tourism in Greece in the late 1980s.

These wines were paired with a toasted brown crouton-type cracker that was served with a rock-type white salt and olive oil they made at the winery.

2018 Nostos “The Journey” Assyrtiko (white)

Very lemony and tart, with notes of lime, green grass (aroma only!), and yellow apple. It was refreshing, and, like the white we started with at Karavitakis, refreshing.

2020 Nostos Muscat of Spina (white, dry Muscat)

Honeyed, peach, dried apricot, with a nice acidity and dryness. This was the group’s favorite of the two whites.

2016 Nostos “The Journey” Grenache (red)

This was my favorite wine at Manousakis. Stems, black and red cherry, dry, tannic, balanced, and it reminded me of a nice cherry liqueur, thought it was very well done.

2018 Nostos Blend (red)

14.5% alcohol

Balanced, brighter than the Alexander (below) but a similar profile. Thought the blend wasn’t mentioned, or on the label, my guess that it was also a GSM blend.

2018 Nostos Alexander (red)

40% Syrah, 40% Grenache, 20% Mourvedre young vines.

14.5% alcohol

Black cherry, both sweet and dry, with chocolate notes, sweet pipe smoke and firm tannins. This was also a favorite of the group’s and mine.

##

Other things we learned in Greece, between this tour and one other with a Greek guide included:

The olive trees are plentiful and very old. I rarely saw a vineyard, but I saw plenty of olive trees!

Greeks are friendly people, lots of smiles and greetings, arguments are short-lived and be careful when they talk with their hands as they are far-reaching!

Websites and social media:

https://www.instagram.com/karavitakis_winery/

https://www.facebook.com/karavitakiswines

https://www.manousakiswinery.com/

https://www.instagram.com/manousakis_winery/

https://www.facebook.com/ManousakisWinery

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Filed Under: Eve Bushman Tagged With: acid, alcohol, barbera, blend, body, food and wine magazine, food pairing, fruit, grapes, Greece, Grenache, Mourvedre, muscat, red wine, Rose, sweet, Syrah, tannins, tasting notes, terroir, variety, vineyard, vineyards, white wine, wine pairing, Wine tasting, winery, WSET

L’Ecole No 41 is Awarded Top 100 Winery of the Year by Wine & Spirits Magazine

October 31, 2022 by evebushman

WALLA WALLA, WA – L’Ecole N° 41, one of the Walla Walla Valley’s founding wineries, has announced that Wine & Spirits Magazine has recognized it as a Top 100 Winery of the Year for 2022. This is the sixteenth time the winery has received this recognition.

Each year, Wine & Spirits designates its Top 100 Wineries of the World. The magazine’s editors taste many thousand wines from around the world to develop a list of the year’s best wineries based on overall performance. Only 18 wineries including L’Ecole, have been named to this prestigious list 16 times.

L’Ecole will participate in the Wine & Spirits Top 100 Tastings in San Francisco and New York City. These events recognize the year’s Top 100 recipients pouring their wines alongside food offered by each city’s top restaurants. L’Ecole will show their Bordeaux- style blends from their two estate vineyards: 2019 Ferguson, Estate Ferguson Vineyard and 2019 Perigee, Estate Seven Hills Vineyard, both of which received 94 points from Wine & Spirits. Patrick J. Comiskey, Wine & Spirits Senior Correspondent, has referred to Perigee as “a winery statement through the lens of a single vineyard” and referred to it as “iconic, a definitive expression of Walla Walla’s terroir …”

“This is an extraordinary honor for L’Ecole especially given it comes on the cusp of our 40th harvest as a winery,” says Marty Clubb, Owner and Managing Winemaker. “We strive for high-quality, expressive wines, vintage after vintage. Honors like this Top 100 award affirm our efforts and speak to the excellence of Walla Walla Valley, and to the commitment of our family, winery team, vineyard crew, and growers.”

About L’Ecole No 41

Housed in the historic Frenchtown schoolhouse depicted on its label, L’Ecole has earned international acclaim for producing expressive, distinctive wines that reflect the unmistakable typicity of Washington State and the unique terroir of their Walla Walla Valley estate vineyards. Founded in 1983, L’Ecole celebrates its 40th harvest this fall. In addition to Clubb, his wife Megan Clubb and their children Riley Clubb and Rebecca Olson are also co-owners and serve on L’Ecole’s Board of Directors.

About Wine & Spirits Magazine

Founded in 1982, Wine & Spirits is published four times a year in print, with 24 online Regional Tasting Reports, and read by over 200,000 members of America’s wine community. Consumers and wine professionals read the magazine for information on established and up-and-coming regions and producers, the art and science of viticulture, industry happenings, and food and wine pairing. Wine & Spirits, the only wine publication to win the James Beard award five times for excellence in wine writing, evaluates more than 15,000 bottlings every year.

Filed Under: Guests Tagged With: blend, Bordeaux, estate, New York, points, restaurant, san francisco, tasting, terroir, vineyard, vintage, walla walla, washington, wine and spirits, Wine tasting, winemaker, winery

What is Amaro, And Why You Should Try It

August 26, 2022 by evebushman

Amaro is traditionally made by infusing grape brandy with a (usually secret) mix of herbs, flowers, aromatic bark, citrus peel and spices—a blend that can include anything from cardamom to elderberry flowers. Then it’s sweetened with sugar syrup and aged, sometimes for years. – Wikipedia.

I have a fondness for bitters, all things Italian, dark flavors and aromas – so it’s no surprise that I have a fondness for Amaro. Over the years I’ve had it on the rocks after dinner – called a digestif – as well as alone to sample during classes and in icy cocktails. Let me share some of my favorites with you – not my absolute favorite brand of Amaro – I’m still exploring the differences, but what I’ve learned about Amaro that I hope will make you want to learn about it and try it as well.

The first that I mentioned was having Amaro as a digestif. I’ve been told that drinking bitters messages your stomach to fight whatever may be disturbing your stomach, so having bitters after a meal settles the stomach. I’ve often added bitters to a cocktail or had an Amaro after a large meal and did have positive results. Doesn’t hurt that I also love the flavor. My favorite is simply on the rocks with a lemon peel.

In a class organized by Fernet-Branca a few years back we examined seven different expressions from the Fratelli-Branca portfolio. (I have seven photos of our day here.) I learned a few things you may find interesting:

  • The herbs and roots, 27 of them, used in the liqueurs come from four continents. So whatever they add, it’s been done in-house and from scratch.
  • The recipe for each liqueur is a secret, even the order of when each ingredient is added matters and is also a secret.
  • The flavors come from the ingredients: Monday the distillery smells of chamomile, Tuesday it’s espresso beans, and so on.
  • Just some of the roots, spices and herbs include saffron, ginger, bitter orange, sweet orange, aloe, chamomile, Chinese rhubarb, peppermint, Myrrh…
  • When we were told that Fernet-Branca cured cholera I had to Google that. “Bernardino Branca dreamed up (Fernet-Branca) in 1845 as a cure-all to treat cholera and spleen pain, among other conditions. For decades, it was even sold in American pharmacies…” (Read more here.)

I’ve had three of reputedly the most popular: Montengro, Averna and Fernet-Branca. This article on Liquor.com shares a few of the brands, and the differences: https://www.liquor.com/italian-amari-5079342

There are dedicated Amaro bars in Italy, and there is one Italian restaurant in Las Vegas that I’ve discovered so far, Monzu Italian Oven and Bar, that has a huge selection that I’m dying to explore. I want to sample them on their own, and in whatever cocktails the Amaro lends itself well to. So far at home I enjoy Amaro on the rocks, or replacing sweet Vermouth in a Manhattan.

Home

https://www.fernetbranca.com/en

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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Filed Under: Eve Bushman Tagged With: aged, amaro, aroma, bitters, blend, brandy, cocktails, digestif, distillery, flavor, herbs, liqueur, recipe, spice

Union des Grands Crus Bordeaux 2022 Tasting Event: The New 2019 Vintage

July 22, 2022 by evebushman

Not sure how many of the “130 Castles in the Union” of Bordeaux Eddie and I tasted at the Union des Grands Crus Bordeaux 2022 tasting event, but taste we did! We go to this preview of newly released Bordeaux wines every year – we missed a couple as everyone did when events went on hiatus through Covid – so we were thrilled to attend this latest event.

The preview event we attended was filled with sommeliers, journalists, and restaurant and wine shop owners – as it has been in the past – so it was nice to reconnect with many of my peers after such a “dry spell”. We were also blessed with seeing some of the same winery representatives across the table we hadn’t seen in a while – and some Chateau owners too! Again, as it’s been a couple of years, everyone just seemed so relieved to finally meet again over fine wine that came across the ocean to be shared. (The evening’s event, open to the public, would be filled with wine lovers, aficionados and collectors.)

Appellations represented include Saint-Emilion Grand Cru, Pauillac, Sauternes and Barsac, Pessac-Leognan, Graves, Pomerol, Listrac-Medoc, Moulis-en-Medoc, Haut-Medoc, Medoc, Margaux, Saint-Julien and Saint-Estephe. There was enough wine to fill two rooms of excited tasters.

You can see the story in my public photos here or read on. We appreciated everything we sampled! In general, I felt that many of the 2019s were good to drink now and didn’t necessarily require a lot of aging, the blends were well done, there was a buzz about the Merlots and the Cab-based Bordeaux from Pauillac.

Again, and just in general, some of the reds were dark, tannic and brooding while others were fresh and lively which to me means there was a lot to appreciate no matter what blends you normally lean towards.

The whites – Semillon, Sauvignon Blanc and Sauternes that I enjoyed – benefitted from great fresh fruit and winemaking skills. I enjoyed almost every single one I sampled.

Though we didn’t come close to tasting everything, we would recommend that you seek out these stellar 2019: Chateau Lynch Bages, Chateau Phelan Segur, Chateau de Chantegrive, Chateau Beau-Sejour Becot, Chateau Leoville Barton, Chateau Leoville Poyferre, Chateau Gloria, Chateau Fonreaud, Chateau Dauzac, Chateau Talbot, Chateau Rauzan Gassies, Chateau Croizet Bages, Chateau Prieure Lichine, Chateau Gazin, Chateau Smith Haut Lafitte, Chateau Pavie Macquin, Chateau Clinet, Chateau La Tour Figeac, Chateau Grand Mayne, Chateau Pape-Clement, Chateau Latour-Martillac, Chateau Grand-Puy Ducasse, Domaine de Chevalier, Chateau Haut-Bergey, Chateau Pichon-Longueville Baron, Chateau Pichon-Longueville Comtesse de Lalande, Chateau Larrivet Haut Brion, Chateau Bouscaut, Chateau Clos Haut-Peyraguey, Chateau Doisy Daene and Chateau Sigalas-Rabaud.

A complete list of the UGC members can be seen here: https://www.ugcb.net/en/members

Keep up with UGC news and events here: https://www.ugcb.net/en/home

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Filed Under: Eve Bushman Tagged With: blend, Bordeaux, cabernet, cabernet sauvignon, California, chateau, collector, grand cru, journalist, medoc, Merlot, pomerol, sauternes, Sauvignon Blanc, semillon, sommelier, tannic, union Des Grands Cru, vineyard, Wine tasting, winemaker, winery

Ready-to-drink Del Mar Margaritas Deliver Vacation In A Bottle

July 19, 2022 by evebushman

ST. HELENA, Calif. /PRNewswire/ — Del Mar Margarita Wine Cocktails has announced its entry into the popular ready-to-drink margarita wine cocktail market – currently growing by more than 50 percent and worth more than $199 million annually1. The vacation-inspired duo in Pacifica Lime and Strawberry expressions beckons the beach with bold flavors from agave wine blended to perfection with real lime and strawberry juices. Each 13.9 percent ABV offering is vegan, gluten-free and available nationwide in three summer-ready sizes: 187mL four-packs ($11 SRP) plus 750mL ($10) and 1.5L ($18) bottles.

“This summer, we invite beach-goers and beach-dreamers alike to enjoy this new twist on America’s most-loved cocktail2,” said Jennifer Hohman, director of marketing for Del Mar Margarita Wine Cocktails. “Simply twist the top and pour your favorite flavor over ice for your ticket to good times in the sunshine and a beachside state-of-mind with this sessionable summer sipper.”

Refreshing and tangy, Del Mar Pacifica Lime Margarita opens with zesty notes of real lime juice accompanied by fresh flavors of organic Blue Weber agave from Jalisco, Mexico. Del Mar Strawberry Margarita delivers the same juicy mouthfeel, accented by sweet and succulent notes of real strawberry. Both are crafted with wine made from the agave plant – the base in craft tequila spirits. Agave wine is a fortified wine made from fermented agave plants, resulting in a lower ABV agave-based alcohol that delivers tequila-like flavors and aromas without the boozy burn. Together, these ingredients elegantly blend into Del Mar Wine Cocktails with a lower ABV than traditional margaritas – all while maintaining the classic aromas of agave and tempting taste of tequila in a ready-to-drink format.

Like its namesake oceanfront city, Del Mar Margarita Wine Cocktails evoke a beachside state-of-mind. Twisting the top of Del Mar brings memories of sun on your shoulders, friends by your side and toes in the sand. Kick off your summer and reach for the beach with classically delicious margarita wine cocktails from Del Mar; with one sip, you’ll escape to a flavorful and fun vacation* (*flip flops not required).

About Del Mar Margarita Wine Cocktails

Reach for the beach and live life in the sunshine with Del Mar Margarita Wine Cocktails, a refreshing ready-to-drink wine cocktail made with agave wine and a beachside state-of-mind. With two delicious flavors, Pacifica Lime and Strawberry, Del Mar brings memories to mind of friends by your side and your toes in the sand. Like its beachfront city namesake, Del Mar knows life by the ocean. This ready-to-drink margarita brings you to the beach and the good times in the sunshine that it provides. After all, Del Mar is more than a destination. It’s a state of mind. For more information, visit www.delmarwinecocktails.com.

Social Media
Instagram: @DelMarCocktails
Facebook: @DelMarCocktails

Filed Under: Guests Tagged With: agave, alcohol, aroma, blend, flavor, fruit, jalisco, margarita, ready to drink, spirits, st. helena, tequila

Breckenridge Wine Classic Announcements

July 17, 2022 by evebushman

GOLDEN, Colo. – The Eighth Annual Breckenridge Wine Classic (September 15-17) has announced details regarding its innovative lineup including a “Winemaker for a Day” experience, “Wine & Wildflower Hike,” and exquisite paired dinners with some of the country’s best vintners at five standout Breckenridge restaurants, including one at the ski resort. Located in the heart of the Rocky Mountains, the Breckenridge Wine Classic is a three-day festival anchored by the two-day Grand Tasting, which features hundreds of wineries, breweries, distilleries, and epicurean purveyors at this ultimate food, wine and sensory destination. Tickets for the seminars and paired dinners are on sale now, while Grand Tasting tickets went on sale in April.

“The Breckenridge Wine Classic is so much more than the Grand Tasting. We develop programming that provides unprecedented access to sommeliers, winemakers, glassware experts and other industry pioneers that will help everyone from a wine novice to someone with decades of wine enthusiasm learn more about the craft,” said Breckenridge Wine Classic Festival Events and Marketing Director Kristen Horpedahl. “Where else can you play winemaker for a day for $85 or explore the Rocky Mountains with a master somm?”

All tickets can be purchased on the Breckenridge Wine Classic Eventbrite page. Experiences at the 2022 Breckenridge Wine Classic include:

Thursday, September 15: The Breckenridge Uncorked Dinner Series (prices vary) will feature five-course paired wine dinners at Breckenridge’s best restaurants including:

  • The Tour of Pinot Noir Dinner at Hearthstone Breckenridge with Copper Cane’s portfolio
  • Single Vineyard Reserve Dinner at Beaver Run Resort’s Spencer’s Lounge with Canard Vineyard
  • Wild West of Wines Dinner at Carboy Winery Breckenridge with Colorado’s own winery
  • Master Sommelier Reserve Dinner at Rootstalk Breckenridge with local Master Sommelier Sean Razee
  • Read All About It Dinner at Modis Breckenridge with Robert Craig Winery

Friday, September 16:

  • Winemaker For A Day Blending Experience ($85): Alexander Valley Vineyards hosts a blending seminar where guests are invited to taste from the barrel samples and create their own craft blend
  • Uncharted Territories Hike ($130): This guided 3-mile hike on the Burro Trail culminates in a three-course paired lunch at Cabin Juice with wines from little known regions of Australia.

Saturday, September 17:

  • Class On Glass Riedel Seminar ($125): Guests will sample wine from Riedel’s varietal-specific glasses to understand how glassware enhances the aromas and taste components.
  • Wine & Wildflower Hike ($130): This 3-mile guided hike throughout the Rocky Mountain’s wildflowers alongside Deanna Benzenberg of Michael David Winery culminates in a three-course paired lunch at Cabin Juice.
  • Giampietro’s Reserve Lunch ($99): Double the somms, double the fun. This double-trouble paired lunch features two Master Sommeliers: Sean Razee and Damon Ornowski at Giampietro Italian restaurant.

Tickets for the seminars and paired dinners start at $85, while Grand Tasting tickets start at $109.

More details regarding the seminars and events will be released closer to the festival. Volunteer applications will open in June.

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High-resolution renderings available here.

Media interested in attending, please fill out this form.

About Breckenridge Wine Classic

The Breckenridge Wine Classic is a premier destination event where master winemakers, culinary greats, and our distinguished guests gather to play, wine, and dine in beautiful Breckenridge, Colo. Experience more than 100 food artisans, wineries, breweries, distilleries, epicurean purveyors, and locally-made products at this ultimate food and wine experience. Whether you are a full-fledged foodie or an emerging gourmand, you are sure to find more than one event to whet your appetite at the Wine Classic. There is something for everyone – from food and wine tastings, to seminars and luncheons, to outdoor adventures with food & wine influences, there are tastes and temptations at every turn. For more information, visit breckenridgewineclassic.com or follow @breckwineclassic on Instagram and @breckenridewineclassic on Facebook.

About Team Player Productions

Founded more than 25 years ago in Denver, Team Player Productions (TPP) has produced and managed more than 400 events around the country, raising more than $2 million for its various nonprofit partners. TPP has created and continues to produce beloved annual events including Vail Wine Classic, Breckenridge Wine Classic and Vail Craft Beer Classic , and adopted others, such asDenver Burger Battle and the Boulder Creek Festival. The company was also the originator of events including Taste of Fort Collins, Steamboat Wine Festival and Park City Food & Wine Classic. TPP consults and produces events for a portfolio of clients as well, such as Goose Island Beer Co., Blue Point Brewing Co., Great Divide Brewing Company, Odell Brewing Company, Red Bull, City of Centennial, Anheuser-Busch, Children’s Miracle Network Hospitals and City of Littleton. For more information, visit TPPEvents.com, or follow @TPPEvents on Facebook and @TeamPlayerProductions on Instagram.

Filed Under: Guests Tagged With: Australia, Barrel, blend, breweries, colorado, distiller, food event, riedel, sommelier, taste, vineyard, wine dinner, wine event, wine festival, Wine tasting, winemaker

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Eve Bushman

Eve Bushman, owner Eve’s Wine 101 and Eve Bushman Consulting.

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