Eve's Wine 101

North American Bourbon and Whiskey Competition Winners Announced

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COLORADO SPRINGS, COLO. (PRWEB) – Wine Country Network, publishers of Wine Country International magazine and producers of six professional beverage competitions have announced the winners of the 5th Annual North American Bourbon and Whiskey Competition.

The N.A.B.W.C. was created to promote excellence in Bourbon, Whiskey, and Moonshine. This double-blind competition is based on a 100-point scale. Only American and Canadian made whiskeys have the opportunity to compete against America’s native spirits for the coveted N.A.B.W.C. “BEST OF SHOW AWARD.”

This year’s “Best Of Show” winner was the Limited Edition Weller C.Y.P.B. Wheated Bourbon, 95 Proof, Kentucky Straight Bourbon Whiskey, and $39.99 MSRP. Weller C.Y.P.B. letters stand for, “Craft Your Perfect Bourbon”. This limited-edition whiskey is the result of the overwhelming consumer survey consensus for the distillers to create a wheated recipe bourbon, aged on the highest warehouse floors for eight years and bottled at 95 proof.

Double Gold Medal Winners include:

  • George Remus’s Remus Repeal Reserve Series II
  • Buffalo Trace’s Buffalo Trace Kentucky Straight Bourbon
  • W. L. Weller’s W. L. Weller 12 Year Old
  • A. Smith Bowman’s John J. Bowman Single Barrel
  • Town Branch’s Malt Whiskey

Wine Country Network, C.E.O., Christopher J. Davies, stated “this year’s competition, which was originally scheduled to take place in New Orleans on July 16 to 17 but was affected by Hurricane Barry. This was the fourth recorded storm to make landfall at hurricane strength on the state of Louisiana in the month of July. So the competition was moved to Colorado and took place on August 3 and 4, 2019 at the Omni Interlocken Hotel in Broomfield”. A follow-up trade, media tasting took place to celebrate the more than 50 medal winners.

Wine Country Network plans to produce the 2020 North American Bourbon and Whiskey Competition in New Orleans next year. For a full list of winners visit: WhiskeyComp.Com

More to Learn: Japanese Whisky by Brian Ashcraft

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On September 27 I did a review of the book Japanese Drinks on this website; today I have a second book on Japanese Whisky alone for you. Similar in format with lots of glossy photos and understandable text, I was impressed with the work of the Japanese distillers and distilleries, their challenges, the differences between them and their Scottish counterparts and some amazing reviews of many whiskies made by six of the leaders.

Some of the information on whisky was covered in the first book I reviewed so I will limit my review to what was new for me to share with you from this second book:

  • Between 2001 and 2017 Suntory and Nikka whiskies have won over a hundred accolades from prestigious international competitions.
  • Instead of adopting the spelling as “whiskey” like we do in the states, Japan uses “whisky” along with Canada and Scotland.
  • Some distillers started out as sake brewers, some continue to make both (sake is traditionally only made in the winter months). Some copper stills were used for shochu making before they were used for whisky. Many big distilleries have their pot stills made in Japan (and their own cooperages) while smaller ones rely on imports. Most distill the spirit only one time.
  • There are “Japanese twists” to not doing everything the Scottish way in malting, fermentation, distillation, maturation and more. Most malted barley is imported. Most whisky is colored with natural caramel food coloring.
  • Japanese whisky was first exported to the U.S. in 1934, a year after the end of prohibition. It wasn’t very popular, and with the onset of World War II this grew worse. However, during this period it grew in popularity in Japan.
  • Japanese whisky is considered “highly aromatic and floral.”
  • Some Japanese blenders eat the same food for lunch every day to “ensure a consistent” palate. Others avoid fish due to the oils and garlic for its lingering quality.
  • Mizunara, a rare Japanese white oak, is sometimes used for casks. The word “mizu” means water that the oak retains and “nara” means oak. This Japanese oak was originally used as sherry casks were hard to get in Japan during World War II. The oak is known to “expand the range of flowers” and other aromas in the whisky. There are downfalls: the wood is difficult to work with and all will leak at some point.
  • At Suntory Yamazaki Distillery they are experimenting with plum wine casks (the also make plum wine) for the finish on some whiskies. They are also aging some whisky in cedar casks.
  • Masataka Taketsuru, the founder of Nikka Distillery, started his career in Scotland learning all he could about making whisky. From there he became the first distiller in Japan – at Suntory’s Yamazaki Distillery.
  • Venture Whisky Chichibu Distillery has planted their own Mizunara trees – unfortunately they won’t mature for use for at least 150 years.
  • Currently there are ideas on using local peat, other local woods and Japanese barley. Smaller distilleries are exploring the idea of working together.

Whisky Reviews

The over 100 reviews are by leading Japanese whisky blogger Yuji Kawasaki. I found these most interesting as some of the descriptors were familiar as ones I’ve used before but others, more in the line of calling up a memory, were not familiar as I don’t live in Japan. Some of my favorites include:

It’s Japanese sliding doors, a tatami room with a flower vase in an alcove and a bird fluttering from a branch. In a whisky, it’s rare to see such beauty as this. Hibiki Deep Harmony.

…it’s rose thorns and faint smoke for an experience that’s reminiscent of hazy sunlight in a gloomy sky. Miyagikyo Single Malt (no age statement).

…it’s like a bouquet of flowers was chucked out of the glass and directly in your face. Miyagikyo Single Malt, 15 YO.

There’s Japanese incense as well as a chalky notes that is reminiscent of the lime powder used on baseball fields. The Nikka Whisky 1999, 34 YO.

There’s a warm bushel of flowers and a slightly open wooden gate leading into a house with a dining table. On it there are grapes and pears waiting to be devoured…Ichiro Malt Five of Spades.

It passes through like an arm going into a sleeve until its one with you in a relaxing and natural way. Ichiro’s Malt Two of Clubs

These descriptions made my mouth water, what about you? Get your book here à https://www.tuttlepublishing.com/japan/japanese-whisky

 

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.

Christina Walther of Jeffrey’s of Austin Named Best Sommelier at 15th Annual Texsom

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Irving, Texas –– TEXSOM co-founders and Master Sommeliers Drew Hendricks and James Tidwell today announced at the TEXSOM Grand Tasting that Christina Walther of Jeffrey’s of Austin is the 2019 TEXSOM Best Sommelier. The 2019 TEXSOM Best Sommelier Competition takes place during TEXSOM, the most prominent and influential wine education conference in the United States, held annually at the Four Seasons Resort and Club Dallas at Las Colinas in Irving, Texas.

Photo from Forbes.

Christina topped an impressive field of competitors in a rigorous three-part wine examination involving service, blind tasting and theory knowledge. An elite group of Master Sommelier, Master of Wine, and Master Cicerone judges named Christina the 2019 TEXSOM Best Sommelier at a ceremony on Tuesday evening.  The competition is a traditional part of TEXSOM. To participate, candidates must be a current resident of Arkansas, Louisiana, Oklahoma, New Mexico, or Texas and must not have passed the Court of Master Sommeliers’ Advanced Sommelier Examination or won the competition previously.

“The 15th year of the TEXSOM Best Sommelier Competition was certainly one for the record books,” says Tidwell. “It is a testament to the quality and standards of their wine team for these three individuals to place in our competition. We offer wholehearted congratulations to Christina on taking top honors and look forward to following her career. We also want to extend our sincere thanks to the entire TEXSOM team who really took our conference to another level this year.”

In addition to laying claim to the title of “2019 TEXSOM Best Sommelier,” Christina received a scholarship of $2,500 from SOMMFoundation to be used for a Court of Master Sommeliers certification program. Skyler Ring was the runner up and will receive a $1,500 scholarship, and the 3rd place winner Austin Farina will receive a $1,000 scholarship. All three winners are employed by Jeffrey’s of Austin. We applaud their quality of service and training.

Held August 18th to 20th at Four Seasons Resort and Club and co-presented by the not-for-profit organizations GuildSomm, SOMMFoundation, Court of Master Sommeliers – Americas, and Wine & Spirit Education Trust—TEXSOM is the only event of its kind in the United States.  The speakers and judges constitute a who’s who list of the nation’s top wine professionals. Dozens of Master Sommeliers (MS), Masters of Wine (MW), Master Cicerones, WSET Diploma Graduates (DipWSET) and other respected industry professionals were integral parts of the conference.

The 2019 TEXSOM conference featured a stellar line-up of speakers, mentors, and competition judges, including:

  • Jesse Becker MS
  • Wayne Belding MS
  • Shayn Bjornholm MS
  • Bree Boskov MW
  • Devon Broglie MS
  • Dilek Caner PhD MW
  • Remy Charest
  • Christy Canterbury MW
  • Elaine Chukan Brown
  • Jim Clarke
  • Craig Collins MS
  • Olga Crawford MW
  • Brian Cronin MS
  • Charles Curtis MW
  • Ian D’Agata
  • Matthew Deller
  • Frederick L. Dame MS
  • Laura DePasquale MS
  • Jeni Dodd
  • Maureen Downey
  • Jessica Dupuy
  • Sarah Jane Evans MW
  • Ganna Federova
  • Klaus Gasser
  • Keith Goldston MS
  • Jamie Goode PhD
  • Mary Gorman-McAdams MW
  • Ian Harris MBE DipWSET
  • Drew Hendricks MS
  • Rich Higgins MC CS
  • Jay James MS
  • Terry Kandylis
  • Geoff Kruth MS
  • Paul Mabray
  • Peter Marks MW
  • Benoit Marsan PhD
  • Jack Mason MS
  • Mary Margaret McCamic MW
  • Andrew McNamara MS
  • Melissa Monosoff MS
  • Sheri Morano MW
  • Antony Moss DipWSET MW
  • Nicholas Paris MW
  • Rajat Parr MS
  • Bronwen Percival
  • Francis Percival
  • Emily Pickral MS
  • Thomas Price MS
  • Kyle Stewart
  • Larry Stone MS
  • Guy Stout MS
  • Chris Tanghe MS
  • Dirceu Vianna Junior MW
  • Kelli White
  • Laura Williamson MS
  • Emily Wines MS
  • David Wrigley DipWSET MW
  • Debbie Zachareas

2019 Sponsors: The event is made possible by the generous support of many sponsors, with scholarships provided by the SOMMFoundation.

Sponsors include:

(Presenting Sponsors) Court of Master Sommeliers, Americas; GuildSomm; SOMMFoundation; Wine & Spirits Education Trust.

(Platinum Sponsors) Aqua Panna; Balzac Communications & Marketing; Banville Wine Merchants; Broadbent Selections; Classic Wine Merchants; Fortessa; Four Seasons Resort and Club Dallas at Las Colinas; ProWein; Ribera y Rueda; San Pellegrino; Silver Oak/Twomey; The Sorting Table; TEXSOM International Wine Awards; Washington State Wine; Wine Australia; Wine Dialogues; Wines from Spain.

(Gold Sponsors) Australia Classic & Rare; Banfi Vintners; Barossa Australia; Classified Wine Imports; Champagne Taittinger; Chappellet Winery; Club Crus Beaujolais; Coravin; Dreyfus, Ashby & Co.; González Byass; GoVino; Harvest Press Cider; Irving Texas Convention & Visitors Bureau; Kistler Vineyards; Loosen Bros. USA; Lux Wines; Mutual Trading Company; Newton Napa Valley; Old Bridge Cellars; Olé & Obrigado; Oregon Wine Board; Ruinart; Santa Lucia Highlands Wine Artisans; Santa Margherita USA; Texas Fine Wine; WhyNot; Wilson Daniels; Wines of Georgia; Wines of South Africa; Wines of Uruguay.

(Silver Sponsors) Ambiente; Austrian Wine; Cape Classics; Champagne Bruno Paillard; Consorzio di Tutela Prosecco Superiore; Crimson Wine Group; Empson USA; Europvin; Food Is Great Britain & N. Ireland; Folio Fine Wine Partners; Gerard Bertrand; Gimblett Gravels Wine Growing District; Graves – Sauternes; Iron Horse Vineyards; Jackson Family Wines; Kobrand Fine Wine and Spirits; Franciacorta; Lake County Winegrape Commission; Larkmead Family Estate; Lodi Wines; Louis Jadot/Zind Humbrecht; Mcpherson/Llano/Fallcreek/Brennan Vineyards; Multicarte Inc.; MundoVino; Napa Valley Vintners; New Zealand Wine; North Berkeley Imports; Pacific Highway Wines & Spirits; Paso Robles Wine Country Alliance; Petaluma Gap Wine Grower’s Alliance; Rías Baixas; Serendipity Wines; Sideshow Wine Freaks Tour; Texas Wine & Grape Grower’s Association; The Cultured Cup; The Wine Group; Terrien; Third Leaf Wines; Uncork Texas Wines; VQA Wines of Ontario; Viña Cobos by Paul Hobbs; Vinho Verde; Willamette Valley Wine; Wines of Argentina; Wines of British Columbia;  Wines of Chile; Wines of Georgia; Wines of Germany; Wines of Greece;  Yarden Inc.

(Bronze Sponsors) Achaval-Ferrer; Adelsheim; Alejandro Fernández Grupo Pesquera; Alexander Valley Vineyards; Almaviva; Arínzano; Athenee Importers & Distributors; Barnett Vineyards; Becker Vineyards; Bellavista; Beronia; Bodega Garzon Uruguay; Bodegas Hidalgo La Gitana; Brazos Wine; Bowler; Champagne Collet; Clos du Val; Coast Pinot Noir; Corison; Crown Point Vineyards; Dalla Terra Winery District; Daou Vineyards & Winery; David Milligan Selections; Delectatio; Dessai; Donald Patz Wine Group; Dry Creek Vineyard; Ehlers Estate; Entisquero;  Faustino; Fisher Vineyards; Foley Family Wines; Fredrick Wildman & Sons; Freemark Abbey; Garnacha/Grenache;  Groth Vineyards & Winery; Gruet; Guinness; Gundlach Bundschu;  Hahn Family Wines; Hartford Family Winery; Hundred Acre; Hertelendy Napa Valley;  Joseph Phelps Vineyards; Kerr Cellars; Land of Promise Sonoma;  Lange Twins; Lede Family Wines; Lingua Franca; Lipman; Messina Hof Winery & Resort; Murrieta’s Well; Obsidian Wine Co.; Pasalei; Passopisciaro Tenuta di Trinoro; Patz & Hall; Pedernales Cellars; Ranchos de Ontiveros Santa Maria Valley;  Revana Family Vineyard; Rex Hill; Saint Arnold Brewing Company; Schmitt Sohne Family Wines; Siduri; Sinegal Estate; Ste. Michelle Wine Estates; Symington Family; The Hess Collection; Tinto Negro; Trefethen Family Vineyards; Villa Maria; Vina Don Machor; Vinkara; Vineyard Brands; William & Chris Vineyards; Winesellers LTD; ZD Wines; Zuccardi.

ABOUT TEXSOM

Founded in 2005, the TEXSOM conference was started by Master Sommeliers James Tidwell and Drew Hendricks to help promote professional wine service standards, outline paths for further wine education and certification, and raise public awareness about the professional standards and certifications for sommeliers. Today the conference draws more than 1,300 attendees, of whom more than 800 are sommeliers and other beverage industry professionals. In addition to the conference, the group also manages the TEXSOM International Wine Awards, one of the largest, most respected, and longest-running in the United States.

U.S. supermarket wines are catching up with European counterparts

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NEW YORK /PRNewswire/ — U.S. supermarket wines, once considered to be poorly made and rarely worth drinking, scored a major success at the 2019 International Salute to Excellence awards for private label in Amsterdam, winning seven top honors in the category.

Getty images

The award-winning wines were:

From Costco: Kirkland Signature Bordeaux Supérieur 2016 (Bordeaux, $10), best quality; Kirkland Signature Asolo Prosecco NV (Italy, $10). best value.

From Trader Joe’s: Trader Joe’s organic Grower’s Reserve Merlot 2017 (California, $5), best quality; Trader Joe’s Platinum Reserve Pinot Noir 2017 (Russian River Valley, $15), best quality.

From Aldi US: Evanta Malbec 2017 (Argentina, $4), best value; Scarlet Path Zinfandel 2017 (Lodi, $8), best quality; Outlander Cabernet Sauvignon 2016 (Paso Robles, $9), best quality.

This is the best performance ever recorded for wines sold exclusively by U.S. supermarkets, more than doubling the number of 2018 winners. The showing demonstrates that U.S. private label wines continue to get closer to their European counterparts in terms of value and quality – especially among wines costing less than $15. This matters because wines that are sold exclusively by European supermarkets have long been considered among the best wine in the world at combining those two things.

“Don’t overlook private label store wines,” said Washington Post wine columnist Dave McIntrye, one of 18 international judges who participated in the 2019 wine awards program. “These were good value, high quality bottlings. Some stores are doing a great job sourcing really good juice.”

Wines were judged in 25 categories by varietal, style, and appellation, and each category was judged for best quality and best value. The 18 men and women who judged the competition came from around the world, and included Masters of Wines, sommeliers, winemakers, wine writers, wine educators, and retailers. They judged 350 wines from 40 retailers in 11 countries.

To see all results for the 2019 judging, visit www.plmasalute.com/wine-awards. The international Salute to Excellence Wine Awards are a competition sponsored by the Private Label Manufacturers Association, with offices in New York and Amsterdam. Founded in 1979, PLMA today represents 4,000 companies who are involved in the manufacture and distribution of store brand products in foods and beverages, as well as home and health products. PLMA sponsors two trade shows annually in Chicago and Amsterdam.

Lusso Della Terra Cellars Wins Top People’s Choice

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Lusso Della Terra Cellars won first place in the People’s Choice Award at the 21st annual Winemakers’ Cookoff in Paso Robles on August 10. It was the winery’s first year participating in the Paso Robles Rotary sponsored event, which was held at the Paso Robles Event Center.

The owner and winemaker, Edward Cholakian, helped serve up Texas Beef Sliders alongside Cali Grill chefs, Marlynna and Adam Farleas. The sliders featured Texas beef, bacon, cheddar, onion straws, house-made barbecue sauce, on a toasted brioche bun, served with Cali Grill’s famous waffle fries, and was paired with Lusso Della Terra Cellars’ 2016 Barrel Select Cabernet Sauvignon.

Cholakian was proud to win the top award at the competition, which pits area winemakers in competition with each other, serving grilled masterpieces alongside their best wine in order to raise funds each year for local high school scholarships. “We were so thrilled to be apart of this amazing community event,” Cholakian said about participating. “We couldn’t have done it without our amazing staff and the staff from Cali Grill. They all worked hard to make this event unforgettable.”

The winemaker said he was also grateful to the event coordinators, who helped make their first year worthwhile. “This is an unforgettable event, we hope to continue participating in the future,” he said.

Lusso Della Terra Cellars is a boutique winery located in the Paso Robles AVA. Their small lot, specialty wines win competitions across the country and please wine connoisseurs from around the world. Their winery is located in San Miguel’s rolling hills, and they provide a luxurious experience for visitors, a space for private events, and vineyard backdrops for small, intimate weddings. Lusso Della Terra also provides full service Custom Crush to a variety of clients, and they work with winemakers from around the world, large and small.

Edward Cholakian is a Paso Robles area winemaker and has been making wine locally for over 10 years. A graduate from Sonoma State University with a Bachelor’s degree in Accounting, Edward began his wine industry career on the accounting side of winery operations after graduation. He worked for an inspirational Italian winemaking family in the Russian River Valley that showed him the true wine industry lifestyle; he inevitably fell in love and the rest is history. Cholakian went to UC Davis and received a degree in Enology and named his winery Lusso Della Terra, Italian for luxury of the land, to honor their family.

Cali Grill is a family owned and operated restaurant and has been part of the Central Coast Community for over 40 years. Their home style Cooking is fresh and delicious, and the restaurant’s atmosphere is perfect for a business lunch, or a family dinner.

For more information on Lusso Della Terra Cellars, visit https://ldtcellars.com/.

For more information on Cali Grill, visit http://www.caligrillpaso.com/.

American Cheese Society Announces 2019 Judging and Competition Winning Cheeses

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RICHMOND, Va. (PRWEB) – “Stockinghall,” from Murray’s Cheese in New York, was named “Best of Show” among 1,742 entries at the American Cheese Society’s (ACS) 2019 Judging & Competition. The results were announced tonight at the 36th Annual ACS Conference: Virginia Is For Cheese Lovers™, at the Greater Richmond Convention Center, Richmond, Virginia. Second place “Best of Show” went to “Professor’s Brie” from Wegmans Food Markets in New York. Third place “Best of Show” was awarded to “Aries” from Shooting Star Creamery in California.

This year’s “Best of Show” cheeses indicate that the traditional European practice of producers working in collaboration with “affineurs” is growing in the U.S. Affinage is the practice of aging cheese in caves carefully regulated in temperature and humidity. Both the first and second place “Best of Show” cheeses were created through such partnerships between cheesemakers—in this case, Old Chatham Creamery—and affineurs, in this case both retailers. First place winner “Stockinghall” was produced by Old Chatham Creamery then handed over to Murray’s Cheese to age in their Long Island City caves, while “Professor’s Brie,” also made by Old Chatham Creamery, was aged in Wegmans Food Markets’ caves in Rochester, New York.

“We worked with Old Chatham Creamery for several years to make ‘Stockinghall,’ which is their only cheddar,” said Josh Windsor, affineur for Murray’s Cheese. “Aged cheddars are finicky and hard to produce—this cheese was truly a labor of love.”

“It has been a wonderful experience to work with our team to create our cheese caves in Rochester and work with cheesemakers on unique cheeses for Wegmans,” said Cathy Gaffney, vice president at Wegmans Food Markets and ACS board president. “’Professor’s Brie’ was named in honor of Dave Galton, owner of Old Chatham, and my former professor at Cornell University. This award is proof that this model of production can create phenomenal American artisan cheese.”

“We’re so proud of the Old Chatham team and our partners,” said David Galton, owner of Old Chatham Creamery, “We strive to make cheeses that meet the high standards of our partners, who are truly the best creameries in the American artisan cheese industry.”

Growing from just 89 entries 35 years ago, the ACS Judging & Competition this year welcomed cheeses and cultured dairy products from 257 companies. Competing entries represented 35 U.S. states, 4 Canadian provinces, Mexico and Brazil. ACS awarded a total of 433 awards including 139 gold medals, 143 silver medals and 151 bronze medals.

“It’s an exciting year for American cheese,” said Nora Weiser, ACS executive director, “We have new producers, new production models and fresh new faces that are pushing the envelope and expanding creativity and collaboration within American artisan cheese.”

Third place winner “Aries” was created by cheese industry newcomer Avery Jones. Only 15 years old, Jones proves that exceptional cheeses aren’t only produced by established cheesemakers. The daughter of Reggie Jones of Central Coast Creamery in Paso Robles, California, she is part of a new generation driving excellence and innovation in the American artisan cheese industry.

“Watching Avery become the cheesemaker she is today has been amazing,” said Lindsey Mendes, production manager of Central Coast Creamery. “Cheesemaking takes a lot of blood, sweat and tears, and it’s heartening to see that the younger generation is so passionate about the industry. This win couldn’t have happened without the entire Central Coast Creamery team.”

For a list of this year’s winners and judges, visit https://www.cheesesociety.org/competition-winners. The 2019 ACS Judging & Competition Media Kit breaks down awards by product, dairy location and milk source, as well as producers’ contact information. The 37th Annual ACS Conference & Competition will take place on July 22 – July 25, 2020, in Portland, Oregon.

About the American Cheese Society
The American Cheese Society (ACS) is the leader in promoting and supporting American cheeses. At 1,800 members strong, ACS provides the cheese community with educational resources and networking opportunities, while encouraging the highest standards of cheesemaking focused on safety and sustainability. ACS strives to continually raise the quality and availability of artisan, farmstead, and specialty cheese in the Americas. Since its founding in 1983, ACS proudly hosts America’s foremost annual educational conference and world-renowned cheese judging and competition. For more information, visit https://www.cheesesociety.org.

Visiting, Tasting and Learning From Citrus Grove Distillers

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Taking a Saturday afternoon to travel 60 miles to Claremont was worth it: Citrus Grove Distillers is making some awesome spirits and liqueurs with veteran master distiller Ray Digilio – “One of the shining lights of this industry” – serving up uniquely created cocktails by Head Mixologist Lisa Copenhaver and the entire staff, including marketing director Matthew “Matt” Martin Hall, are 100% dedicated to sharing a completely unique experience to their guests. We call this the trifecta!

Ray Digilio, Master Distiller, Citrus Grove Distillers.

It started when Eddie and I met Matt and Lisa at the LA Food Fest, serving samples of their spirits and cocktails. They invited us to the distillery for a tour and visit and, of course, more tasting. I was smitten. Contacted my sister-in-law Ann and asked if she and her husband Jake would like to join us as the distillery was close to their home in Ontario. They agreed.

When we arrived we met with Matt first, to talk about how the operation works. We learned that they had been in the for building three years and open to the public for the last 10 weeks. The LA Food Fest was their first event.

There are several laws between the city, county and state – that date back to prohibition according to Matt – that dictate how a distillery can be opened to the public. And a $20 lifetime membership fulfills one of many hurdles they had to jump. Guests come in for a taste – remaining only in the front section of the distillery – and then if they become members, they can come into the bar for more tastes and/or cocktails. VIP members also benefit from classes and an opportunity to fill their own 5-gallon barrel.

There are currently 22 spirits on the menu, 17 on average and they also serve wine and beer. The industrial park also houses a cidery and brewery. On some evenings food trucks are available to guests that would like to linger a little longer.

Master Distiller Ray Digilio

In meeting Ray I might have instantly insulted him when I asked what makes a Master Distiller in comparison to a Master Cooper. Turns out he has a decade of distilling experience and awards under his belt. (I googled him and found the article linked above, with the quote about him being a shining light in the industry.) Ray recently won the Double Gold from the San Francisco World Spirits Competition with a vodka made from La Coachella Valley dates.

Ray began his tenure in San Diego, has run six distilleries, consulting…but this was his first to work with a distillery that also operates a bar. He especially likes the “artsy concept” at Citrus, the feedback and monthly surveys from their members allows for a “tailored fit” and “premium spirits.” Ray said it wasn’t about “frosted bottles” but what’s inside that truly matters – and what’s inside their spirits is all from local farmers, and agave from Jalisco, Mexico.

We did a short tour of the still and learned a bit about the distillation process, how Ray works through so many different spirits, saw a Hybrid still system that incorporates a pivot system with plates for each new distillation, the big gin basket for the different botanical for different gins – and everything is electric. Ray can “touch, taste and feel” everything from fermentation to finish. The final machine to check out was a “roto evaporator” closed unit where flavors can be added to create spirits like their clear chocolate vodka.

To finish Ray commented, “The craft industry is all about a unique spirit.” I had to agree, and began thinking about the unique spirits we would soon be tasting.

TASTING

I had a plan: taste as much as I could do, reasonably, and buy a bottle of what I liked to take home and try again. Just like tasting at a winery where you could purchase bottles after sampling them, Citrus had the same excellent plan.

Between the four of us we tasted and shared: Clareville vodka (smooth), Clearly Cucumber Vodka (refreshing), Clearly Chocolate Vodka (think dark chocolate, nutty and clear), Clareville London Dry Gin (classic, bought it), Lavender Gin (lovely lavender and slightly sweet, perfect for sipping, ordered that), Old Thyme Gin (wonderful dried citrus, ordered it), Clareville Old Thyme Bourbon (bought two as everyone is so into Bourbon these days), Clareville Rum (white and clean), Clearly Mary Vodka (think Bloody Mary flavors in a clear spirit, I’d only add ice and a cucumber stalk), Chai Spiced Rum (dark and spicy and perfect for a winter holiday dinner), Eau de Vie Brandy (balanced use of California oranges), Orange Liqueur (like a fine Orangecello, clean and crisp)…and the few we missed or weren’t available? Ray said they are working on a cocktails-to-go concept! Definitely returning for that and to taste any other spirits they’ve got on hand! 

I have two social media posts with 18 photos in all. If you want to just skedaddle over to look at those see here and here. My sister-in-law Ann commented on one to say, “It was enlightening and educational to tour and taste the great spirits at Citrus Grove Distillery. Thanks for having us.” We agree!

About

Awards: Silver Medal for West Coast Style Gin at the LA Spirits Competition
Silver Medal for Watermelon Brandy at the LA Spirits Competition.

https://www.citrusgrovedistillers.com/

Follow on Facebook and Instagram: @CitrusGroveDistillers

Search: The Distillers Corner on iTunes, Spotify, Google Play, etc.

1420 N Claremont Blvd. #111A

Claremont CA, 91711

909.228.6288

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.

American Cheese Society Brings the Specialty Cheese World to Richmond for its 36th Annual Conference and Competition

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RICHMOND, Va. (PRWEB) – With 86 percent of cheesemakers in agreement that sharing knowledge and resources benefits their businesses¹, over 1,300 cheese and specialty food professionals will come together at the industry’s leading educational event, the American Cheese Society’s (ACS) 36th Annual Conference & Competition. The conference, ‘Virginia is for Cheese Lovers’ will be held at the Greater Richmond Convention Center at 403 N. 3rd Street in Richmond, Va. from July 31-Aug. 3, 2019. Nearly 2,000 different cheese products will be judged in the world-renowned ACS Judging & Competition, with the top cheeses named ‘Best of Show’. The public can sample and purchase competition cheeses at the Festival of Cheese and Cheese Sale on Saturday, Aug. 3, from 6:30 – 9:00 p.m. Proceeds from the Cheese Sale benefit the nonprofit American Cheese Education Foundation.

The ACS Annual Conference & Competition is acknowledged as the foremost educational gathering for the cheese industry in North America. In addition to the country’s top cheeses and cheesemakers, the event draws producers and purveyors of related specialty foods – from charcuterie and crackers to sweets and preserves. “Many events in the food world revolve around a traditional trade show model,” said Nora Weiser, executive director of ACS. “Attendees value our event because it focuses on education, creating a learning space for those in the cheese and related specialty food industries. We recognize that the quality of U.S. artisan, farmstead, and specialty cheese improves as producers share knowledge and resources with each other, and this event really helps them work together collaboratively in an increasingly competitive marketplace,” she added.

Growing from just 89 entries 36 years ago, in 2018 the ACS Judging & Competition welcomed 1,954 entries of cheeses and cultured dairy products from 259 companies representing 35 U.S. states, 5 Canadian provinces, Mexico, Columbia and Brazil. ACS awarded a total of 364 medals including 103 gold medals, 124 silver medals, and 137 bronze medals. The event will take place over two days, during which a panel of internationally renowned judges will evaluate the entries for their aesthetic and technical merits. Winners will be announced at the Awards Ceremony on Friday, Aug. 2, from 5:00-7:00 p.m. In 2018, ‘Harbison’ from Cellars at Jasper Hill in Vermont was named ‘Best of Show’. Second place ‘Best of Show’ went to ‘Calderwood’, also from Cellars at Jasper Hill. Third place ‘Best of Show’ was awarded to ‘Avonlea Clothbound Cheddar’ from COWS Creamery in Prince Edward Island, Canada.

2019 winners will be highlighted at the “Festival of Cheese Showcase” on Aug. 3, where conference attendees and the general public can taste winning competition cheeses while sampling other specialty foods from artisan producers around the country. The Festival includes a Cheese Sale to benefit the American Cheese Education Foundation featuring more than a thousand artisan, specialty and farmstead cheeses for purchase at 50-75 percent off retail prices.

Education plays a central role at the ACS Conference, including:

  • CHEESE³ Talks: New for 2019, these short Cheese (cubed) presentations feature: Cheese, Creativity and Community with focused insights from cheese industry thinkers who will share, teach, and inspire the cheese community.
  • Open Networking Sessions: Opportunities to connect and network with industry colleagues with facilitated discussions organized by theme.
  • Meet the Cheesemaker – producers of cheese and cultured dairy products meet with and sample products to hundreds of key industry distributors, retailers, buyers, and food writers.
  • 40+ educational sessions geared toward cheesemakers, retailers and distributors including: Virginia Terroir: Made in Virginia Cheese & Wine: Five paired tasting of Virginia made cheeses and wine; Dairy Milk vs. Non-Dairy: A Look At Consumer Trends, Nutrition Research, and Sustainability Findings; You Be The Judge – A session designed to recreate the experience of what it’s like to judge for the American Cheese Society; Dairy Farming, Climate Change Mitigation and the Marketplace – A scientist and four cheesemakers discuss their understanding of and approaches to this issue and how their efforts translate to the marketplace.
  • ACS Certified Cheese Professional® Exam
  • ACS T.A.S.T.E. Test® (Technical, Aesthetic, Sensory)

Registration for Virginia is for Cheese Lovers is available at https://www.cheesesociety.org/acs-conference-registration/. Press passes are available to qualified individuals upon request.

1.From a poll of 209 cheesemakers in the 2018 State of the U.S. Artisan/Specialty Cheese Industry Survey commissioned by The American Cheese Society.

About the American Cheese Society
The American Cheese Society (ACS) is the leader in promoting and supporting American cheeses. At over 2,000 members strong, ACS provides the cheese community with educational resources and networking opportunities, while encouraging the highest standards of cheesemaking focused on safety and sustainability. ACS strives to continually raise the quality and availability of artisan, farmstead, and specialty cheese in the Americas. Since its founding in 1983, ACS proudly hosts America’s foremost annual educational conference and world-renowned cheese judging and competition. For more information, visit http://www.cheesesociety.org.

Experiencing the Universal Whisky Experience 2019

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In the three years we’ve been lucky enough to attend the Universal Whisky Experience, aka the Nth, I’d have to say it just keeps getting better and better. This year we covered less ground (husband and I split the room – at the Wynn in Las Vegas – in two) and still only tasted maybe a quarter of what was being poured. And even though we each had two tickets for Super Pours, the brand ambassadors offered us everything they had – or it at least seemed that way! (If you just want a synopsis you can go here for photos alone.)

Last time I can share this banner…with yours truly on the top right next to The Nose!

This year I spent my first hour giving some attention to a few Bourbon tables; though I usually make a beeline for the oldest single malts in the room, I mixed it up this time. It might be because there was a large table set up with pre-measured pours, pens and tasting notes drawing my attention to the back of the main hall.

The table I’m referring to was set up Maker’s Mark Bourbon. The tasting experience that Maker’s Mark “Diplomat” Phil Olson talked me through was amazing. I learned about the different oak expressions, and the aromas and flavors each had. I noted that I liked the Seared French Cuvee, Maker’s Mark 46 Cask Strength (46 is the name of the particular wood), Roasted French Mocha and Toasted French Spice – this final one was my favorite. All four used French oak. I also noted that as my palate “warmed” so did my preferences. (Phil had me go back and revisit a couple.) I could’ve spent the entire evening there, and never made it to his finale where you are meant to blend your favorites, then get a few pals to agree with your choice = your own 15k barrel!

Moving on, though it was hard, I was in the mood for Bourbon and quickly found a Las Vegas based distiller, Smoke Wagon Bourbon. I enjoyed all three bottles they poured, and could see why they had won several gold and double gold medals at the San Francisco Wine and Spirits Competition.

Alpine Distilling, located in Park City, Utah, was a surprise for me. The botanicals in their “Summit Gin” slayed me. Now I just have to figure out how to get it from Utah here in So Cal! Also of note for me was their “Spur” Whiskey.

Then I got very much side-tracked by That Boutique-Y Whisky Company. I tasted everything in their line-up. Completely blown away with whiskeys from Japan, So. Africa and England. I think there were a dozen I tried, and a few in the back I got my hands on too. If you ever have an opportunity to taste this whisky brand don’t miss it.

The Scotch Whisky Syndicate 58/6 was a new thrill for me to taste, according to their Facebook page it is “an award-winning 12 Year Old specialist Blended Scotch Whisky, finished in Sherry butts for a distinctly richer fruity character.”

Glenfiddich had 12, 14 and 15 year olds, but I went straight to the 21 year old – as I had visited the distillery in Scotland and had done more than my fair share there. (If you ever get to Scotland don’t skip Glenfiddich – very generous pours. And while you’re at it reserve your kilted driver, aka tour operator, via Rabbie’s.)

I definitely had to stop at the Dewars’s blended Scotch whisky table, as Brand Ambassador Georgie Bell had made me a fan at a past Universal Whisky Experience event where we tasted through all of the single malts that go into Dewar’s. This year I sampled 21, 27 and 32 year olds, all “double double aged for ultimate smoothness.”

Had to taste from Westward American Single Malt Whiskey…when whisky pal and leader of the So Cal Whiskey Club Ries Michael manned the booth. 

Finally, I’d like to give a special shout out and thanks to founder Mahesh Patel and organizer Mit Patel, can’t imagine anyone else pulling anything like this off but the Patels and their team.

More Brands Seen at the Show (keep in mind that each of these brands had several pours.)

Macallan

Old Pulteney

John Craggie

Glencairn Crystal (Great nosing glass!)

The Dalmore

Highland Park and Glenrothes

Johnnie Walker

Tomatin

Total Wine

Benromach

Gordon and MacPhail

Facundo Rum

John Dewar Malts

Hardy

Borderies Cognac

Suntory Whiskey

Whistle Pig

Sazerac Rye

Glenfarclas

Dictator

Royal Salute

The Glenlivet

Aberlour

Loch Lomond

The Balvenie

And even though I was lucky enough to be featured in the 2019 Facebook banner ad and don’t expect the honor again, I will be stalking the website and Facebook pages listed below to see if the event photographers caught me “in the act” of having the time of our lives. See you in 2020!

https://universalwhiskyexperience.com/

https://www.facebook.com/universalwhisky/

https://www.instagram.com/universalwhisky/

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 15k 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.

Tio Pepe Challenge U.S. Winner Announced – The U.S. Representative will Head to Jerez to Compete in the 2019 International Final

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CHICAGO (PRWEB) – The results are in and Javier Ortega Diaz from Libertine Social in Las Vegas, NV is heading to Jerez, Spain to compete on behalf of the U.S. in the Tío Pepe Challenge International Final. This is the second time that the Tío Pepe Challenge took place in the U.S.

The Tío Pepe Challenge was created by leading Sherry producer, González Byass, to inspire mixologists from around the world to create original, great tasting cocktails using Sherry as their principle ingredient. Javier competed against five other bartenders from around the U.S. on Tuesday, April 9 at Osamil Upstairs in New York City. The six competitors had to test their knowledge of Sherry through a blind tasting, showcase their use of a venencia (the tool traditionally used to extract Sherry from the barrel), and finally, to create a cocktail mixed with a González Byass Sherry.

The judges, which included González Byass Master Blender Antonio Flores, Tasting Panel writer Courtney Schiessel and González Byass Brand Ambassador Alvaro Plata, judged on all three aspects and selected Javier based on the creativity of using Tío Pepe in his cocktail and the knowledge and skill displayed.

Javier will go on to compete at the International Final, which will be held on May 15, 2019 during the world-famous Feria de Jerez. The top 15 bartenders from around the world, who have created the best Sherry cocktail recipes, will compete and battle it out live in front of a panel of renowned, international experts.

Due to the increased popularity behind the Sherry Revolution, pioneered by González Byass, one of the world’s leading Sherry producers, the Tío Pepe Challenge allows aspiring Sherry experts to test their knowledge about this wonderful fortified wine. The Challenge is designed to inform, educate and instruct on crucial aspects of Sherry.

In addition to Javier, the other five competitors in the 2019 U.S. Tío Pepe Challenge were: Tiana Dillard from Ford Fry Restaurants in Atlanta; Joshua Fossitt from Hospitality 201 in Chicago; Alexander Lazzari from Biltong Bar in Atlanta; Patrick McDonald from Chaval in Portland, ME; and Carlie Steiner from Himitsu in Washington, DC.

For more information about the competitions, please visit: http://www.tastingpanelmag.com/thetiopepechallenge.
@tiopepewine @gonzalezbyassusa #tiopepechallenge #tiopepechallengeUSA

Winning Cocktail:
Sophia by Javier Ortega Diaz from Libertine Social in Las Vegas, NV

2 oz. Tio Pepe Fino Sherry
¾ oz. Solerno Blood Orange Liqueur
½ oz. Freshly squeezed lime juice
½ oz. Homemade kumquat, rosemary and thyme syrup
1 oz. Homemade sparkling hibiscus water

Add all the ingredients together except the hibiscus water. Shake and double strain in to a wine glass fill with ice. Top with hibiscus sparkling water. Garnish with sliced kumquats, rosemary, thyme and edible flowers.

About González Byass USA
González Byass USA is a Chicago based importer for a strategically selected portfolio of fine wine and spirit brands from around the world including Spain, Chile, Italy, Austria and the US.

González Byass USA is the US subsidiary of González Byass headquartered in Jerez de la Frontera, Spain. González Byass is a family-owned, collection of wineries founded in 1835 which spans across Spain’s most important wine producing regions. From its foundation, the González family have been dedicated to making fine Sherries and brandies in Jerez, Spain, creating such well-known brands as Tío Pepe Fino Sherry and Lepanto Brandy de Jerez.

Today the fifth generation of the family are the custodians of these exceptional brands having built the company into a family of wineries which produces wine in some of Spain’s most famous regions; Bodegas Beronia (Rioja and Rueda), Cavas Vilarnau (Barcelona), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cádiz), Viñas del Vero (Somontano) and Pazo de Lusco (Rías Baixas). In each of these regions the family strives to make the best possible quality wines respecting the local terroir and the environment. At the same time the company has also expanded its interests further in the premium spirits business and has created pioneering brands such as The London No.1 and Nomad Outland Whisky to compliment the Spanish brandies in the portfolio Soberano and Lepanto, as well as their Mexican brandies from Pedro Domecq: Presidente and Don Pedro.

González Byass USA also represents a number of international wineries in the US market including from Austria Domäne Wachau, from Italy Caldora, Cantine Cellaro, Vesevo, Vigneti Del Salento and Tenute Rossetti, and from the US Row Eleven. In addition, Harveys Bristol Cream and Fundador Brandy de Jerez were recently added to the portfolio.

Learn more at http://www.gonzalezbyassusa.com.

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