DALLAS (PRWEB) – Silver Screen Bottling Company and Fox Studios have partnered to launch Dutch Bourbon Whiskey to celebrate “Predator,” the iconic Hollywood blockbuster that was ranked one of the best action movies of all time by Rolling Stone magazine.
Dutch Bourbon Whiskey is a nod to the film’s main character, Major Alan “Dutch” Schaefer, who leads an elite band of soldiers on a rescue mission in central America. On the mission they encounter an alien-like creature who destroys most of the team in gory fashion. In the movie’s closing scenes, Dutch defeats the creature and is rescued by helicopter.
Dutch Bourbon Whiskey is fit for a person on a mission with a bold taste for adventure. This whiskey will do more than cover you with mud, it will take you to a new level with its full-bodied flavor and hints of vanilla, coconut, and bergamont.
The label is designed to look like an elite special forces patch and features the targeting crosshairs of the alien creature, a military helicopter and the quote made famous in the movie, “Get to the Chopper!” Bottles sell for $34.99 each and are available for presale at http://www.dutchwhiskey.com.
Dutch Bourbon Whiskey is the latest release by Silver Screen Bottling Co., which has launched award-winning spirit brands around other iconic franchises like Star Trek, Fear the Walking Dead and the Fallout videogame. Visit http://www.silverscreenbottling.com to learn more about Silver Screen Bottling Company’s extensive licensed sports and entertainment spirits line.
About Silver Screen Bottling Co:
Silver Screen Bottling Company is a partnership between The Whitener Company and Chronicle Collectibles forming a premiere licensing, bottling, and distribution company for the most prized properties in film, television, and gaming industries with plans to deliver expertly crafted and marketed spirits, collectibles, and merchandise.
During the first two editions of Wine Without Walls former Chairperson Alice Feiring devised criteria for judging to include the descriptors: ‘liveliness’, ‘evolution’, ‘balance’, ‘drinkability’, ‘savoriness’, ‘sense of place’, ‘emotional impact’, and ‘transparency’. Based off these editions, Monty Waldin decided to use and adapt six of the descriptors, changing ‘emotional impact’ with ‘individuality’ and ‘transparency’ with ‘clarity.’
Winesong is thrilled and honored to feature two staunch supporters of its annual event. Dan Duckhorn has been supporting Winesong for over two decades in both the Grand Tasting and Live & Silent Auctions with his brands Duckhorn, Goldeneye, Migration, Paraduxx and Decoy. Tom Rodrigues has also supported Winesong for decades with his art and his wines, and this year as he celebrates 50 years as a glass artist, he was the clear choice as Artist of the Year. Both Dan and Tom have generously given of their time and talent over the years, and each has a storied career.
The first bottle is a white wine from 2004. He makes only two wines, one red, one white. The white, 100% Chenin. Six years in barrel before bottling, then, in the case of this wine, four more years before release. Robert asks about skin contact (Xavier speaks no English, I translate as best as I can). No skin contact. We discuss the press regime and fermentation for 30 minutes. In great detail. He uses an old champagne press with a capacity of about 500 liters– very small, and exactly the same capacity as our presses at Tenbrink. A typical day during the white harvest has the following rhythm: wake up, harvest as much fruit as the press will hold, bring it back to the winery (“where do you do the work?” I ask, pointing to the overgrown yard and the complete absence of what we would call a crush pad. “Where you can,” he says with a smile). Load the press. Begin pressing. Go past midnight. Adjust the pressure. Assess. If all seems good, go home. Sleep, wake, return to the winery, release the pressure, break up the grapes (“Whole cluster?” “Yes. We do not crush or destem anything”), re-apply pressure, go harvest fruit, return, unload the press, begin the cycle again. They work with about 3 vineyards typically but make 3-4 passes in each vineyard. There could be a dozen days of pressing; sometimes a little more, sometimes a little less. They break up the cake of compressed grapes only once and gently. He wants as little friction and trituration as possible. There is no breaking up of the fruit on the way into the press or in the press as we do (“makes the fermentation too fast,” he explains. “Oh yes, how fast? What counts as a rapid fermentation for you?” “Three weeks.” Ah, that is rapid. What is the optimal time for you?” “A few months . . . . A year.” “Ah yes, we call those ‘French Fermentations.'” He smiles.)
Not one to turn down a bottle, err, I mean an opportunity to try a new bottle of wine, I readily agreed to the tasting. (If you want to try them they have a tasting room open to the public Thursday through Sunday from 11:00 a.m. to 6 p.m.: 3045 90th Street West, Rosamond, CA, 93560, 661-256-6203.)
But first we must start with some hand passed appetizers – marinated tuna and red potatoes – paired with a bright and cheery 2012 rosé that cooled off the guests as they entered and mingled in the private Salt Creek Grille patio.
