Check Out This Three day event and WineCrush is July 31: Aspen Art Museum’s WineCrush

July 1, 2019 by evebushman

ArtCrush | WineCrush Facts & Figures: Master Sommelier Jay Fletcher

Held annually every summer, ArtCrush is Aspen’s premier summer gala and the major fundraising event benefiting the Aspen Art Museum. Over the past fourteen years, ArtCrush has cumulatively raised approximately $28,000,000 in support of the AAM’s groundbreaking contemporary art programming. ArtCrush brings the AAM’s most important donors, the world’s top art collectors, wine connoisseurs, artists, gallerists, curators, celebrities, and global business leaders to Aspen, making this event an internationally recognized hub of arts and culture.

Margaret Kilgallen: that’s where the beauty is.

Jay Fletcher, Master Sommelier, plus a team of six top sommeliers from Aspen’s best wine restaurants (Matsuhisa, the Little Nell, 7908, Caribou Club, Cache Cache, and Jimmy’s) give patrons a taste of old and rare wines during the event’s cocktail hour, followed by a pouring of two flights of wine prior to each of the four formally plated courses served during the dinners at WineCrush and ArtCrush. Fletcher calls in favors from Southern Wine & Spirits and the SommFoundation’s Old and Rare Cellar to source the vintage and old wines from around the world. The day of the event, he unpacks the boxes, sorts and hand-numbers each bottle, and decants and chills the vast array of wine.

800 = The number of rare vintage wine bottles (seen only at auction) served at each event x 15 years = 12,000 bottles of wine served at ArtCrush and WineCrush.
65 = The temperature in Fahrenheit that Fletcher keeps all bottles of wine prior to wine service at ArtCrush and WineCrush.
40,000 = The dollar amount of wine in wholesale costs for 250 people at each event—approximately $150 per person in wine allocations. (To be approved.)
50 = The number of tables with 10 bottles each.
3 / 5 = Each table has 3 bottles of mixed white varietals and 5 bottles of mixed red varietals.
500 = Total number of glasses of wine for each course = 2,000 glasses of wine poured at each ArtCrush and WineCrush event x 15 years = 30,000 glasses of wine served.
11 = Master sommeliers that have helped Fletcher over the years at ArtCrush: Bobby Stuckey, Richard Betts, Fred Dame, Carton McCoy, Sabato Sagaria, Sean Razee, Jonathan Pullis, Brett Zimmerman, Doug Krenik, Jason Smith, Shayn Bjornholm.
15 = Number of years the following rare, vintage wines have been served at WineCrush:

Domaine De La Romanée-Conti, Richbourg 1989

1937 Dr Barolet Clos Vougeot 1037

Domaine Leroy, Chambertin 1969

Etienne Guigal, Côte-Rôtie la Mouline 1978

Château Lafite Rothschild 1990

Domaine De La Romanée-Conti, La Tache 1988

Penfolds, Grange Hermitage 1985

Aldo Conterno, Barolo Riserva Gran Bussia 1990

Jaboulet-Isnard, Côte-Rôtie 1964

Domaine Ramonet, La Montrachet 1989

Domaine De La Romanée-Conti, Romanée-Conti 1988 Six (6) Liter Format

Domaine Gros, Richebourg 1971

Château Haut-Brion 1961

Coche-Dury, Corton-Charlemagne 1995

Château Rayas 1990

Jay Fletcher, Master Sommelier, Chairman of the Court of Master Sommeliers personal by-the-numbers list:

23 = # of years Fletcher has held his Master Sommelier title.
8 = # of Master Sommeliers Fletcher has mentored in Aspen from the Little Nell’s wine program.
20 = # of Master Sommeliers Fletcher has mentored in the world.
41 = The years since Fletcher hitchhiked into Aspen from Madison, WI, to begin his career in the wine business.
2 = # of daughters Fletcher raised as a single father while working in the wine business in Aspen.
5 = Time in the morning that Fletcher has been known to skin (hike on skis) up and throw down first tracks on Aspen Mountain on most powder days.

The Aspen Art Museum is a non-collecting institution presenting the newest, most important evolutions in international contemporary art. Our innovative and timely exhibitions, education and public programs, immersive activities, and community happenings actively engage audiences in thought-provoking experiences of art, culture, and society.

AAM MUSEUM HOURS

Tuesday–Sunday, 10 AM–6 PM

Closed Mondays

AAM ADMISSION IS FREE courtesy of Amy and John Phelan

Visit the AAM online: aspenartmuseum.org

Raise Your Glass as HATCH Yakitori + Bar Introduces Cracking New Cocktail Bar

June 5, 2019 by evebushman

Los Angeles, CA – With their first anniversary just around the corner, DTLA’s HATCH Yakitori + Bar raises their glass and kicks-off the celebration by introducing a cracking new Cocktail Bar!

Photo Credit: Jacob Layman

Centrally located in DTLA’s The Bloc, a vibrant, open-air metropolitan center with its own access to the 7th Street Metro Station, HATCH Yakitori + Bar is the vision of Owner-Partners Akarad “AK” Tachavatcharapa, Nara Latip, and Executive Chef Daniel Shemtob. These hip-hop jammin’, globe-trottin’, food and drink lovin’ “Yakitori Boyz” created an urban nest for the burgeoning DTLA community and commuter’s alike; an oasis to congregate, rejuvenate, and celebrate with progressive Japanese cuisine and unrivaled new Bar Program that includes handcrafted Cocktails, meticulously curated Sake List, select premium Japanese Whisky, and eclectic Japanese Beer Menu, poising HATCH Yakitori + Bar as a not-to-be-missed drinking destination among the ever-evolving landscape of Downtown Los Angeles. The new Cocktail Bar features seating for lucky guests to get a premium view of the bartenders working on their craft, while the standing side bar welcomes guests looking to stretch their legs after a long day sitting in the office. The man behind the bar, Bar Director James Fastiggi set off to shake and stir things up as he first embarked on a culinary journey to better understand Partner and Executive Chef Daniel Shemtob’s menu. “I learned everything about the food before I even thought about the cocktails,” says Fastiggi. “Comprehending the menu was key to developing the cocktail menu.” With this epicurean education as his foundation, Fastiggi confidently moved forward to expand his knowledge on Japanese spirits, building the menu outward from his tutelage. “There is a Japanese twist to each of these cocktails, all of which beautifully compliment the overall Hatch Yakitori and Bar Menu.”

Paired with food or enjoyed on their own, eight thirst-quenching bangin’ Cocktails are ready to drop, like the Matcha Highball made with Iwai Whisky, coconut lemongrass nigori, lemon juice, house-made honey syrup and matcha powder, or the Yuzu Sour offering guests a refreshing twist on a reliable standby, prepared with Iwai Whisky, yuzu liqueur, lemon juice, simple syrup and a fresh creamy egg white. The shocking pink For Goodness “Sake” receives its vivacious color from the splash of prickly pear juice, also featuring dry sake, Tito’s vodka, lychee juice and pear syrup, while the sweet and spicy Mangorita is comprised of Lunazul Tequila, house-made mango syrup, agave nectar, lime juice, orange bitters, and serrano pepper. Guests will be too furious if they are too fast when drinking the Tokyo Drift driven by Kaiyo Whisky, Angostura & orange bitters, and magic sauce (a citrus laden elixir) developed by Fastiggi which was based on a savory sauce originally created by Chef de Cuisine Erick Cielo. The Rum Tum Tum begins with house-made tepache, a beverage of Mexican origins in which pineapples are fermented for seven days before spices are added, and then joined by Greenbar Spiced Rum, lemon juice, Demerara syrup and Angostura bitters. Intriguing as it is innovative, the Wassup Bae is made with Roku Gin, wasabi, cucumber, lemon juice, lemongrass syrup and charcoal salt rim. Says Fastiggi, “When a guest requests a drink outside of the box, the Wassup Bae is where I will direct them.” Finally, for those feeling adventurous or indecisive there is the Bartender’s Choice, a special weekly cocktail crafted by Fastiggi to keep his creativity sharp and offer regulars something new.

HATCH Yakitori + Bar exclusively sources a myriad of Sake equally approachable for the sake novice and enticing for the sake connoisseur. Available on draft or carafe is the Bushido: Way of the Warrior, paying homage to the code of honor and morals developed by the Japanese samurai that stresses loyalty, self-discipline, and bravery. By bottle or carafe, the Junmai Sake selections are ready for guests to imbibe including the aromatic and ultra-dry Itami Onigoroshi: Demon Slayer, the light and mild Shintaro: Imperial Loyalist, the clean and crisp Joto Nigori, or the Hatch Organic brewed right here in California. The Ginjo style sake selection includes the delicately complex Gokujo: The Excellence, while AK is personally excited to introduce guests to the almighty Ryujin: Dragon God, noted for its vibrance and full-bodied flavor. Finally, Junmai Daiginjo, the highest caliber of sake categories begins with the award-winning Soto: The Outside, or the highly sought after Kitaya Kanasansui: Cold Mountain Water. Finally, for true aficionados, HATCH Yakitori + Bar offers guests a miracle with the Kimurashiki Kiseki: Miracle Sake, certified organic and produced under the supervision of Akimori Kimura, the pioneer of modern organic farming methods in Japan.

HATCH Yakitori + Bar also offers a new highly curated selection of premium Japanese Whisky, such as the Mars Iwai, with tasting notes of pear, quince, red fruits and vanilla. Matured in the finest Japanese handmade mizunara oak casks, Kaiyo Mizunara Oak spends the last leg of their maturation at sea, the salt air and ebb and flow of the tides enriching the whisky. Named by Forbes as one of the “10 Japanese Whiskies To Try Now,” the Akashi White Oak hails from Japan’s smallest whisky distillery, where only two months out of the year are dedicated to whisky production. Blended from whiskies matured in oak for 10 years, Yame Eight Goddesses 10 Yr is inspired by the mythical Yametsu Hime protector of the mountainous beauty of the Yame Region, home of the famed Kitaya Distillery. Dubbed a ‘worldwide blended whisky’, Ichiro’s Malt & Grain is comprised of whiskies from distilleries in Scotland, Canada, U.S.A., England, and Ireland, as well as young malt and grain whisky stock from the legendary king of Japanese distilling, Ichiro Akuto. HATCH prides themselves on being able to offer rare, high-end whisky, such as Ichiro’s Malt Chichibu “The US Edition”, a highly-limited single malt release made specifically for the US market from the extremely sought-after Ichiro Akuto Chichibu Distillery. Dry and honeyed with gentle oak spice and Tahitian vanilla, Mars Lucky Cat “Mint” Whisky is limited to less than 4,000 bottles, while the Mars Komagatake Limited Edition 2018 is aged entirely in Shinshu, the highest elevation of any distillery in Japan, creating a noticeable influence on this unique whisky’s taste.

If Beer is more your brew, HATCH Yakitori + Bar has an array of beers on Draft: Asahi, Sapporo, Orion, and Kirin, as well as select offerings that may inspire guests to expand their tastes including Coedo Shiro Hefeweizen Wheat Beer, Samurai Blonde Ale, Delicious IPA, and the Cali Creamin’ Vanilla Cream Ale. Two varieties from the Kyoto Brewing Company kick off the Bottle selections beginning with the Kyoto Matcha IPA, followed by the Kyoto Kuromame Black Soybean Ale. At 8% alcohol content the Hitachino Ginger Brew is not your Mama’s ginger ale, although let us not forget its slightly herbaceous sibling, the Hitachino White Ale. Brewed from kintoki sweet potatoes, the award-winning Coedo Beniaka Sweet Potato Ale is earthy and rich, while the equally acclaimed Coedo Shikkoku Black Lager boasts an enchantingly smooth elegance. It’s in the Can with the Yona Yona: Every Night Pale Ale, made with premium Cascade hops, and the Suiyoubi No Neko: Wednesday Cat White Ale is smooth enough to get guests through every day of the week. If Wine is the only way to wind down, there is selection of California Wines and one deliciously unorthodox Chinese wine. Adventurous minds are encouraged to inquire within.

There is no better companion to a cool libation than Happy Hour and Partner and Executive Chef Daniel Shemtob has pulled out all of the stops to deliver guests one solid hour of discounted gluttonous glory. Guests can enjoy Oysters, Chilled, Grilled, or Fried accompanied by ume mignoette, Sticks like Breast and Plum, Thigh & Miso, and Mushroom Party, or the Plates with selections such as the Black Karaage, with two day brined chicken thighs, squid ink, house pickles, grilled lime, and black ranch dip, or Miso Pork Spare Ribs, featuring slow cooked pork ribs, miso caramel, spice blend, and green onions. During this happiest hour, a selection of Drinks including Draft and House Sake, Wine by the Glass and Beer by the Glass will also be available at special prices.

Whether your glass holds the liquid amber of Japanese Whisky, the aqueous ambrosia of a perfectly chilled Sake, or a meticulously crafted Cocktail, raise it high and give a mighty, “Kanpai!” to the bangin’ New Cocktail Bar at HATCH Yakitori + Bar!

HATCH Yakitori + Bar is open for Lunch every Tuesday through Friday from 11:30 am to 2:30 pm, and for Dinner every Monday through Thursday from 5:00 to 10:00 pm, every Friday from 5:00 pm to 11:00 pm, every Saturday from 6:00 pm to 11:00 pm, and every Sunday from 6:00 pm to 10:00 pm. Happy Hour is every Monday through Friday from 5:00 pm to 6:00 pm. For more information or reservations, please visit www.HatchYakitori.com or call HATCH Yakitori + Bar directly at 213.282.9070.

Please follow HATCH Yakitori + Bar on Facebook @hatchyakitori and Instagram @hatchyakitori

HATCH Yakitori + Bar

700 West 7^th Street, suite G600

Los Angeles, CA 90017

T: 213.282.9070

www.HatchYakitori.com

Sampling Lambay Irish Whiskey

May 24, 2019 by evebushman

From the Scotch Whisky Experience in Edinburg, Scotland I had learned, “There was a moment, a hesitation, when those single malt fans, like myself, paused and thought, heck that master distiller is doing an incredible job. We need to give blends more credit! Single malt Scotch whisky wasn’t as popular as Irish whiskey until the master distillers created blends.”

This “a ha” moment, in learning that Irish whiskey was by far more popular than Scottish whisky gave me great pause. In my own tastings of whisky from both areas I found Irish whiskey slightly sweeter than the Scottish counterpart, but then again I haven’t had as many Irish whiskeys compared to the number of Scotch whiskeys I’ve tried.

Recently I was offered two from Lambay Whiskey to sample. (Note: if the whiskey is made anywhere other that Scotland they must use, for the time being, the spelling with the e.) These are my tasting notes on two single dram samples I was sent, both finished in Cognac casks, sampled with my Neat whisky glass:

Lambay Whiskey

Small batch blend

Triple Distilled, blend of bourbon cask whisky with a Cognac cask finish.

40% ABV

Color: Pale hay.

Aroma: hazelnut, popcorn kernel, sweet whipped cream, smoke, orange zest, butter, no burn.

Flavor: slight burn on the palate but not enough to need water, walnut, hazelnut, butter, dried apricot, and with a spicy long finish. Nicely balanced. Would enjoy this with smoked oysters or vanilla ice cream, depending on my mood.

Lambay Whiskey

Single Malt

Triple Distilled, blended with Lambay Island Trinity Well water and finished in a Cognac cask.

40% ABV

Color: Deep honeyed, gold.

Aroma: more fruit on the nose than the blend with banana, apricot, orange and pear, followed by a little tropical fruit like kiwi, jasmine – or some other floral component – milk, toasted almonds and oak.

Flavor: sweeter than the blend, spicier too, darker and deeper with flavors of toasted oak, not the fruit I found on the nose with the exception of banana, dried leaves, cigarette on the finish. I felt about this whisky like the way I’ve felt about some wines: I get a real big kick when the nose is so different from the flavor. Just makes me want to spend more time savoring it. Would enjoy with cheese and charcuterie and something with dark chocolate for dessert.

From Facebook

Two distinguished families, a new kind of Irish whiskey, and the island that inspired it all.

Once upon a most unusual island, two entrepreneurial spirits from two very old families decided to form a unique partnership. Together, they’d make a whiskey. But not just any whiskey – their triple distilled Irish whiskey would be one of dynasty and devilment, of rarity and refinement.

Their idea was to craft an innovative Irish whiskey inspired by the island of Lambay, ancestral home of the Baring family, and finished with the techniques and expertise of Maison Camus, ancestral home of Cyril Camus.

Lambay Island is a peculiar paradise, a mere three miles off the coast of Dublin. Lambay, a veritable odyssey of oddities, is also home to a herd of grazing cattle, an improbability of puffins and an even more improbable troupe of red-necked wallabies.

We’ve combined the centuries-old distilling expertise of Irish whiskey making with the century-old blending and maturing expertise of Maison Camus to create this unique and unusual range of whiskeys.

https://www.lambaywhiskey.com/

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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Experiencing the Universal Whisky Experience 2019

May 17, 2019 by evebushman

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.

Whiskey Glasses That Sparkle Like Aurora Lights Thanks to Titanium Coating

March 3, 2019 by evebushman

TOKYO (PRWEB) – “Amanoi Glass” are glasses in which the manufacturing company located in Shizuoķa, Japan, which possesses space development technology, has used high-purity titanium, and finished at the nano level.

Titanium has a strong anti-errosive property equal to that of platinum or gold, and has a great affinity to the human body that is called “the gentlest metal to humans”. It is said that it is difficult for odors and dirt to adhere to it, and it breaks down unpleasant flavors and makes it smooth-tasting.

The hue of the titanium is shown by the reflection and refraction of light similar to rainbows and the aurora lights. In order to bring out that sparkle in the glass, they are polished by hand by skilled artisans. This is why mass production cannot be carried out.

The radiance of the titanium mirror provides multiple expressions in a single glass, changing the various colors, such as the ruby of red wine or the amber of whiskey.

Other than whiskey glasses, we also have wine glasses and beer glasses. A total line-up of 20 varieties.

Their regular price is set at US$59.99 but to commemorate the launch we are having a sale of 30%OFF (US$41.99) on all products all through December. Purchases can only be made through the brand’s website.

A ranking of our top 5 selling products is as follows.

1. Crown-Infinite (whiskey & wine glass)
2. Glow-Infinite (whisky glass)
3. Rex-Infinite (whisky glass)
4. Marriage-Infinite (Champagne glass)
5. Gender-Infinite (wine glass)

•Origin
The idea was born from a single sheet of glass.
Titanium-coated test glass shards were being thrown away without any care at a plant production site. One day, an employee saw their fascinating brilliance and with a flash of inspiration gave birth to this special whiskey glass.

THE 9th ANNUAL ULTIMATE WHISKY EXPERIENCE Nth 2019 EXPANDS COLLECTION FOR EVENT APRIL 26 – 27, 2019 AT WYNN LAS VEGAS

February 18, 2019 by evebushman

The Ultimate Whisky and Luxury Spirits Experience Expanding the collection of fine premium, ultra-premium, and Super Premium spirits.

The Universal Whisky Experience presents to you the Nth Show 2019, the world’s premier luxury whisky and spirits experience. Hosted at The Wynn Hotel in Las Vegas, this master event showcases the best brands of both whiskies and spirits from all over the world. In the Nth Show 2019, we will be expanding our collection of unique whiskies to also include a collection of fine premium, ultra-premium and super-premium spirits.

With a new spacious main tasting venue at the Wynn Hotel and new event design, you will find an experience to deliciously overwhelm your tasting senses. Indulge in exceptional whisky tasting opportunities, mingle with master distillers, blenders and mixologists and learn more about the whisky and spirits world in the most unique event of its kind.

Guests can enjoy a menu of one of a kind experiences, including:

• A walk-around tasting featuring the world’s most distinguished and coveted whiskies and Fine Spirits

• Super Pours representing whiskies valued at more than $300 a dram

• New highlights from brands and launches at the show

• Intimate access to meet the makers of the best whiskies and Spirits in the world

• Wines, Champagne and delicious hors d’oeuvres

Two experience levels are available to purchase:

• High Roller Experience –Friday, April 26 – Saturday April 27, 2019

The premium package includes exclusive access to all show event and tastings including: High Roller Lounge featuring exclusive High Roller Super Pours, Private Events with other High Rollers, One-on-one meetings with brand ambassadors, The Nth show, Master Classes, Dinner Reception, High Roller Gift bag, cigars and more…

Price: $2595.00

• Connoisseur Experience – Saturday April 27, 2019

Guests seeking a high-touch experience with a few extra indulgences without going over the top will enjoy the Nthmain show, tasting all Whiskies and other Fine spirits, Super pours, hors d’oeuvres, and receive a cut crystal Glencairn tasting glass.

Price: $545.00

For more information please visit the website www.universalwhiskyexperience.com

Applying Physics and Sensory Sciences to Spirits Nosing Vessel Design

January 9, 2019 by evebushman

Las Vegas — Christine Crnek, co-founder, CEO of Arsilica, Inc. announced that MDPI Beverage Journal has published a significant peer-reviewed technical report by the CSO of Arsilica, Inc on their science-based tasting vessel design for all spirits, explaining in detail the science behind its superior evaluation attributes, major industry contributions, and enhanced consumer enjoyment, also addressing long-neglected problems with non-functional traditional tulip-shape and snifter vessels. Click link to download report: https://www.mdpi.com/2306-5710/4/4/93

Report highlights of spirits glassware functional issues:

Design: Improving spirits evaluation glass design, enhancing drinking enjoyment through science..
Olfactory ethanol: Diverting pungent, painful, nose-numbing ethanol which quickly destroys ortho-nasal aroma detectability.
Includes sensitive noses: Applying science to accommodate superior female olfactory sensitivity, expanding spirits industry markets.
Solution: Ethanol diversion from ortho-nasal without affecting spirit character by applying scientific vessel design.

Support of influencers and decision-makers: Extensive competition experience and distiller use as a diagnostic tool for head cuts and blending makes NEAT a significant contender for universal acceptance as the premier evaluation glass.

Industry game-changer: Provides opportunities for the spirits industry to expand markets by broadening appeal to more sensitive female noses. Enhancing attributes and exposing flaws allows distillers to focus on quality and flavor improvement.

About: Arsilica, Inc. Nevada C Corp dedicated to alcohol beverage evaluation research. From initial discoveries in 2002, the NEAT glass was developed, patented and introduced in 2012. Distributed USA, Europe, UK, South Africa, NZ, Australia.

More on web: www.theneatglass.com , twitter: @theneatglass, facebook: The NEAT Glass, Changing the Way the World Drinks^TM, Taste the Truth^TM, Science Built a Better Glass^TM, Competition level performance lets every spirit speak for itself^TM

Get the Booty at New Bars and Attractions Treasure Hunt at the Wharf

July 8, 2018 by evebushman

SAN FRANCISCO (PRWEB) – The Fisherman’s Wharf Community Benefit District (FWCBD) debuted their Bars & Attractions Treasure Hunt at the Wharf with a celebration at the newly opened brewery at Ghirardelli Square, San Francisco Brewing Co. The new activity-based promotion highlights the historic waterfront district’s unique nighttime scene.

The activity is ongoing and can be done in a single day, or over multiple days. Participants can pick up a free Treasure Map at any of the 20 participating bars and attractions and collect stamps from each of the stops on the map. When they reach eight stamps or move they receive ‘the treasure,’ a golden metal pub glass, which brags, “I Got the Booty!”. 25,000 Treasure Maps will be distributed at over 250 locations throughout San Francisco in 2018. The FWCBD plans to continue this activity indefinitely. While there are no restrictions on what time the stamps can be collected, the verbiage encourages people to come after 7 p.m. to “skip the crowds.”

The 20 participating Fisherman’s Wharf bars and attractions, spanning from PIER 39 to Ghirardelli Square, include:

Bars:

San Francisco Brewing Co.
Bar Zoe
Beer 39
Blue Mermaid
Castagnola’s
Fiddler’s Green of SF
Hard Rock Cafe
Luau Lounge
Players Sports Grill & Arcade
The Pub at Ghirardelli Square
The Roc
Wipeout Bar & Grill
Wines of California – Wine Bar

Attractions:

7D Experience
Aquarium of the Bay
Madame Tussauds
Magowan’s Infinite Mirror Maze
Ripley’s Believe It or Not!
San Francisco Dungeon
USS Pampanito

“Most people don’t realize that Fisherman’s Wharf has over 15 bars within a 15-minute walk of each other,” said Troy Campbell, executive director of the FWCBD. “These bars, combined with our unique evening attractions and late night eats, like In-N-Out Burger and Krispy Kreme, offer a nighttime experience that you can’t find anywhere else in San Francisco.”

The program launch was timed to coincide with the opening of the neighborhood’s first brewery, San Francisco Brewing Co., which opened on May 4, 2018. The brewery is a 12,000-square-foot space with a tap room, automated tap wall, on-site brewery, and full-service restaurant serving elevated pub fare.

The program and campaign launch come on the heels of the recently unveiled Fisherman’s Wharf Retail Strategy report, released by the FWCBD, in which a major goal is to promote the neighborhood’s unique nighttime offerings.

http://www.WharfTreasureHunt.com #WharfTreasureHunt

ABOUT THE FISHERMAN’S WHARF COMMUNITY BENEFIT DISTRICT:
The Fisherman’s Wharf Community Benefit District (FWCBD.com), a nonprofit organization, was founded in November of 2005 by the business and property owners of the San Francisco neighborhood. The district is funded through an annual assessment for 15 years from the property owners. The purpose of the Fisherman’s Wharf Community Benefit District is to preserve and enhance its vast San Francisco waterfront landscape and multi-cultural heritage while integrating modern efficiencies to enrich the experience of visitors from both near and far. VisitFishermansWharf.com

Brännland 2016 Iscider served as bespoke wine pairing at Coworth Park, Dorchester Collection

June 18, 2018 by evebushman

Coworth Park is the world renowned 5 Star Dorchester Collection’s Ascot country retreat. For those customers who have had enough of the hustle and intensity of central London then there is Coworth Park. Centred around horses it is boasts a central historic house, around which there are various out-buildings used as private suites, private dining or event area and other luxury accoutrements.

brannland cider-lapomme 1824 glass

The restaurant is Michelin starred and menus are designed by Executive Chef Adam Smith. Service is led by the impeccable Jonathan Ellson, knowledgeable to a tee and providing perfectly balanced restaurant direction to the well organised staff team.

So it is an honour to be accepted by Coworth Park on their wine list in the first place, but to be on the tasting menu and served in the special La Pomme glasses is a real treat.

La Pomme Glasses are special. Designed by Ingegard Raman, renowned for her work with global retail businesses and others, this return to her favoured media of glass is an honour for Brannland.

The tasting menu is made up of seven dishes carefully crafted by Adam and his team. In their words

“Dining add Coworth Park is about experiencing the English countryside and the best of British products, cooked in a simple fashion with a respect that allows them to shine”

Amongst the Caviar Tart with Cornish Crab, Cornish Turbot, 60 day Salt Aged Beef, is Sautéed Duck Liver with Apple, Cider and Ginger chosen to partner the Brannland IsCider. The diner receives this as the second dish, an inviting rich counter to the first-up, palate readying fresh, sea oriented Caviar Tart.

The richness of the duck liver, perfectly cooked with a pique of cider and apple and a fresh warmth of ginger sits alongside the sumptuous yet fresh Brannland Iscider. The sweetness balances the acidity, the unmistakeable apple intensity wraps around the duck liver and apple forming a delicious rich but sensuous mouthful.

Served in La Pomme the Iscider is in its perfect goblet. Delicate and imperfect hand crafted perfection provide a bowl that is ideal to swirl and discover, the tapering rim forming the sense of the apple offer the impeccable aperture to receive the aromas of sophisticated apple. Brannland IsCider is definitely apple, but more sophisticated, as wine. Wine smells of fruit, hence the often over worked adjectives, but seldom do we say grape! Ironic maybe, but it goes to show the level of appreciation and respect that we have for the drink. The same goes for the Brannland Iscider – it has the aroma of apples, but more so, more intense, yet delicate, finessed, although distinctly powerful.

We look forward to being able to celebrate with Coworth Park guests a deeper understanding of Brännland, Iscider and respect for the apple in the near future.

/Alistair Morrell, Andreas Sundgren Graniti, Brännland Cider

Perlis Picks: From Abe Schoener — Wine Study in the Loire: Lessons in the Foundation of Winemaking – Part One

September 9, 2017 by evebushman

I’ve made no secret that I am a huge fan of Abe Schoener, owner/winemaker of The Scholium Project. His wines are never mere quaffs and consistently require at least this wine lover to pay extra attention to what is in his glass. His writing is often the same, and he provides his mailing list readers with his own interesting insights into the wine world.

Not long ago, I received an email from Abe that I wanted to share with you. It is admittedly long, so I’ve broken it into a few parts and made a few very minor edits.

Abe Schoener via you tube

So now, with Abe’s permission, I give you…

A NEW LESSON IN THE MORAL NATURE OF WINEMAKING: LES JARDINS DES ESMÉRALDINS

Winestudy in the Loire

I am in Europe. I flew from Chicago to Paris on Thursday and drove into the center of France to administer the vows at the wedding of two friends in Savennières, in the heart of winegrowing region of the Loire. At the wedding, I met other winemakers, very serious people who make small amounts of wine with the greatest of care. All of them work fields that belong to their families; all feel that they are engaged in very traditional work, extending not just a profession but a way of life that reaches back dozens of centuries. All of the people that I met work in a somewhat unconventional way, even if they think of it as traditional. They make very serious wines, not anti-establishment gestures, yet they all eschew the use of sulfur in the winery and farm their vineyards organically, with the use of herbicide unimaginable. They have all figured out how to hold to this and produce wines of absolutely classical clarity, grace, proportion, and deep complexity. There are wines produced nearby that are made also by serious people but who achieve very different results; wines that are for me to some degree caricatures of other wines, not efforts of gravity– and this is no doubt fine with them.

On Sunday my friend Robert had prevailed on one of the brides to reach out to a local winemaker who works very quietly and is completely reclusive in his habits. He is not easy to see, he has no desire to engage in promotion. We would have had no hope of reaching him ourselves, but she is a local kid, and somehow got us an appointment. Sunday at 5. “Show up early. Do not bring your normal expectations.”

We pulled into a narrow drive in the completely walled town of Brézé. There are no freestanding houses on the street; instead, unbroken walls made from the local tufa; with some houses set into the walls and opening directly onto the street, and other set back, with small, in-town, walled estates surrounding the houses, and ornate gates barring the way. Everything seems very old– perhaps from before the revolution. There is a large and famous castle across the street, and it seems quite grand, but everything on our side of the street seems to be not only old, but in a mild state of decline and disrepair. At the end of our grass and gravel drive, a small chateau, shuttered, and with the air of having been abandoned. The land around it is wild and overgrown. I think of The Fall of the House of Usher, of Billy Wilder’s Sunset Boulevard.

We are met by a man, tall, thin, graceful, who greets us warmly and suddenly we know that we are already inside something very special, something unforeseeable. “Xavier,” he introduces himself and listens carefully to our names. He walks us around the corner of the chateau to a hole in the ground, underneath some kind of wild tree with leaves like a bay, but the growth habit of large weed. We discern stone steps overgrown with grass and moss, and wait, while he disappears further into the earth. He returns with a box of wine glasses like any others, and four bottles unlabeled, all previously opened, with their corks jammed back into them.

All of the bottles have been open for 15 days, he says.

To be continued…