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…

Vintage Eve 9/2013: The Old Days and Trader Vic’s Cocktails

June 27, 2017 by evebushman

There has been a heyday of late in reviving cocktails from our parents’ day, some with the newfound skill of bartenders (some now calling themselves mixologists) muddling fruits or concocting their own syrups. The possibilities are now endless. For me, my toe went further into the icy cocktail waters when I found an old book at a rummage sale, Trader Vic’s Book of Food and Drink, with this note from the publisher:

This book was originally published in 1946. Some of the brand names that Trader Vic’s refers to no longer exist. We suggest you substitute your own favorite brands.

Photo Credit – Off the Presses

Undaunted I purchased the book and started making some of the recipes, choosing ones where I had most, if not all, of the ingredients already in my bar. Below are the easiest I made. I hope you can find something memorable here to make for yourself.

Tall Ones

Planter’s Punch – Cuban

3 ounces Cuban rum

1 ounce lime juice

1 tsp. sugar

Orange juice

Shake rum, lime and sugar with cracked ice; and pour over cracked ice in 12-ounce glass and fill rest of glass with orange juice; stir and serve.

Rum Float

1 tsp. sugar

5 sprigs fresh mint

3 ounces light rum (Ton Merito or Brugal)

Half fill a 12-ounce glass with shaved ice; add sugar, mint, and rum; muddle to thoroughly mix mint with rum; add shaved ice and stir up and down to frost glass and thoroughly mix. Decorate with a sprig of mint, a slice of lemon, and serve with straws.

Cocktails and Short Hoists

Plantation

½ ounce orange juice

½ once lemon juice

1 ounce Jamaican rum (Red Heart or Myer’s)

Shake well with ice; strain into chilled cocktail glass.

Rum Martini

Dash of orange bitters

One ounce French vermouth (dry)

1 ½ ounces Puerto Rican rum (Ron Merito, Boca Chica or Brugal)

Stir Ingredients in mixing glass with cracked ice; strain into chilled cocktail glass and serve with stuffed olive (washed to remove salt) or cocktail onion on toothpick. Twist lemon peel over drink but do not drop.

Tahitian Honey Bee

1 tsp. honey

½ ounce lemon juice

1 ½ ounce Puerto Rican rum (Ron Merito, Boca Chica or Brugal)

Mix honey and lemon juice in shaker, add rum, and shake with ice; strain into chilled cocktail glass and serve with twist of lemon peel.

Gimlet

1 ounce Rose’s lime juice

1 scant tsp. sugar

1 ¼ ounce gin

Shake with ice, strain, and pour into chilled Daiquiri glass.

Note on the photo: This is an old West Bend penguin hot and cold serving bowl/ice bucket in an art deco style. (Photo is borrowed.) It belonged to my mother in law. Recently I pulled it out of our cabinet, washed it, and, served to hold ice during a large party. Six hours later the ice was still solid. It made me wonder about the cocktails this was used for, and how many, if any, Trader Vic’s styled drinks my husband’s parents may have enjoyed at home.

“Don’t Knock it Back” with Richard Paterson from the Universal Whisky Experience and FindRareWhisky.com, Slideshows and Our Picks

April 14, 2017 by evebushman

Well. Here I’d been tasting whisky one way for about a decade only to find that there is another way. A better way. The Richard Paterson way.

It’s not like I was “knocking it back” but I was sniffing, sampling and tasting quicker than I should have. During the Universal Whisky Experience (see the new website: FindRareWhisky.com for more information) held at the Wynn and Wynn Encore in Las Vegas, Paterson of The Dalmore led the first Master Class I walked into.

And instead of “all jokes aside” Paterson kept his audience enraptured with his knowledge and stories, and in the way that he kind of hmm hmm hmm-ed while holding each taste for a full 25 seconds. Why? Because the flavors came after the consumption, where he again counted down, this time from ten to one to talk about the flavors we could find, part of Dalmore’s “DNA” that came from the different cask expressions.

Program signed by Richard Paterson

So, first come the jokes, or what we might want to call jewels of wisdom that were handed out very entertainingly.

Paterson-isms

Smell the DNA of it…that meant pay attention to what is coming from the glass; it gives a nod to how the whisky was aged in cask.

When nosing the glass go in three times long enough to say to yourself “Hello”, then “How are you”, and finally “Quite well thank you very much”.

Nose your glass one nostril at a time.

Jura is not pronounced Hooray.

Take your time so count down from ten until one after swallowing, allowing the flavors to linger and show and the strength ebbs away.

I’ll kill you if you add green tea or milk to whisky. You can add a little water, but not a lot of ice.

After an event like this, go home, brush your teeth, put your head in the pillow and the flavors will all come back.

Slaint! Pronounced slanchuh and is effectively used for “cheers” every time you have a drink.

Don’t cup hands around the glass, it doesn’t need warming.

After the first pour get rid of it to make sure glass is clean.

Serve some of these with Crème Brûlée or 72% dark chocolate.

Paterson prefers a nosing glass reminiscent of a small wine tasting glass over goblets, regular wine glasses or the Glencairn glass.

Flavor Profiles from the Cask

Depending on if the whisky was aged in casks that had previously stored tawny port, Cabernet Sauvignon, Matusalem sherry, small batch bourbon or just an American or Spanish oak cask these styles allowed for aromas and flavors that included chocolate, orange, black fruit, cassis, vanilla, plum, cinnamon, spice, coffee, licorice, marzipan and tangerine.

Which Dalmore We Tasted

18-year-old, King Alexander III (only whisky in world with six different finishes), 25-year-old Cask Strength, Richard Paterson Cask Selection I and Richard Paterson Cask Selection II.

Watch a 20-second slideshow to see how the night started here.

Watch a wee bit longer here; it’s the highlights and selfies from the grand tasting, more master classes and the Richard Paterson experience presented by The Dalmore celebrating his 50 year anniversary in the industry.

Favorites from the Nth Main Tasting Event

Glencairn cut crystal tasting glass in hand, cell phone for snapping pics in the other, talking to guests that all said that the Nth is the epitome of whisky events…below are the list of brands that participated. My favorites – or at least the ones I stopped at before palate fatigue wore me down and I missed some really good ones – are in bold below. Keep in mind that what we tasted was not what you may find on your grocer’s shelves. Many were older vintages, and some quite rare.

To find what they each poured all of the whiskies are available on their new website www.findrarewhisky.com under the NTH 2017 tab.

HINE/KAVALAN/NIKKA

THE GLENROTHES

WHISTLE PIG WHISKEY

CAMPARI

GLENFARCLAS

PAUL JOHN

WESTLAND DISTILLERY

DEWARS – BACARDI

GORDON & MACPHAIL

BENROMACH

OLD PULTENEY/BALBLAIR

MICHTERS

SUNTORY SCOTCH

SUNTORY JAPANESE

SUNTORY – NORTH AMERICAN

SUNTORY –IRISH

TAMDU

GLENGOYNE

BROWN FORMAN

MARTELL

MACALLAN

CIL US WINE & SPIRITS

DIAGEO AMERICAN WHISKEY

BALVENIE

GLENFIDDICH

ARDBEG

GLENMORANGIE

HENNESSY

DIPLOMATICO

CLASSIC MALTS

THE GLENLIVET

ROYAL SALUTE/CHIVAS

MIDDLETON/IRISH

FOUR ROSES BOURBON

DALMORE

HARDY USA

TOKIWAIMPORTS (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, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Eve’s Wine Pet Peeves, Again

December 16, 2016 by evebushman

Awhile back I did a few things, I wrote Wine Service at Your Home, an Event, Bar, Winery or Restaurant, another on Bad Somm Service and compiled a little 99 cent e-book called Wine Etiquette For Everyone: How To Feel Like A Pro In Any Situation Involving Wine. Fast-forward a couple of years and as it would turn out, my level of detecting aromas and flavors has also identified more BS in the wine community. Check it out, though I may have a couple or repeats in here as some things still really bug the hell out of me:

I recently dined at a restaurant that served wine and allowed BYOW (Bring Your Own Wine). The waitress took the bottle I had brought in, opened it up out of my view (guessing there is one corkscrew in the place) then returned with the bottle, and presto, the cork was removed right through the now ripped foil. I had no choice but to remove the jagged remains from the top of the bottle myself. Why they would serve wine this way I don’t know. It’s just plain ugly and the diner has to do the work.

This is one a few people mentioned to me on Faceboook: Attending a catered party, complete with hired bartending services, and the bar ends up being low on basic supplies and the server is ill-trained.

Holding the wine glass by the bowl instead of the stem is only appropriately called for if the wine is too cold and the aromas are closed off. (I’ve been known to cup a frosted glass – another pet peeve – of white wine as I can’t detect a damn thing when the wine is served icy cold.) The stem is there for a reason, please use it. It allows you to easily swirl your wine so you can enjoy its color and aromas.

Anyone with the inability to handle a cork mishap hasn’t been trained properly. I’ve actually had to step in to rescue a broken cork from a bottle, or to wipe down the inside or outside of the neck of broken cork remnants.

This is very common: not pouring a taste when you BYOW to a restaurant. Any bottle can be corked or deemed undrinkable. Why not show the courtesy, and if the bottle is not up to par, there you are ready to offer a suggestion for replacement. Seems like a no brainer to me. When I’m hosting a party or working a wine event I always taste the wines before serving.

Please taste through your wines before subjecting a diner or guest to a pairing. Wine and cake is not my favorite pairing. Neither are cocktails and cookies. Like and like works with food: a good example is a big Cab with firm tannins will help break down fat in a big steak. But a sweet wine with an equally sweet dessert isn’t for everyone. Port alone or with a little chocolate is good, while a Sauterne is nice with a blue cheese, the rest you can keep to yourself.

Bad glasses: if you really don’t like the glasses offered at a restaurant enough that it negatively changes your experience, bring your own. A restaurant may not carry the latest Riedel or crystal glasses for the sole reason that they are expensive, highly breakable and not the easiest to fit in their dishwasher. Get over it or pack up and bring in your own.

If you serve wine in individual carafes please don’t empty the entire carafe into the wine glass. It’s not a show. Pour about two ounces, or up to the widest portion of the glass. Overfilling the wine glass won’t allow for swirling.

Ignoring a drip: really? Come prepared with a cloth napkin nearby when you serve wine. The diner shouldn’t be responsible to wipe up a drip. Or, if left unnoticed, have their clothing stained.

Over chilled white wines: I understand the majority of people like wine bucket service for their sparkling. It’s a nice show. But unless it’s 90+ degrees out I would rather discern the serving temperature myself of a white wine. If a white is served too cold aromas are shut down.

This should be obvious but while guests watch a server opening a wine they will notice dirty fingernails. Please clean up before serving. Egads people.

Not a biggie but the foil capsule is the bottle’s “dressing” and shouldn’t be completely removed. I’ve been told it’s easier for the staff, among other reasons, but it’s not supposed to be served that way and a wine person will only presume that you just don’t know any better.

Many a time a bottle is presented and poured with the label hidden in the palm of a hand. Please turn the bottle around, holding with one hand by the back and the punt, and confirm it was the correct one ordered. The bottle should then be shown to all of the guests at the table if possible.

This is fun to watch but not appropriate: holding the bottle between your knees or under your arm to retrieve the cork. If you simply can’t maneuver it, then place it on the table to help you balance the bottle while opening.

This happened to me once in a very high-end restaurant: The waitress and I both watched as the sediment slid out of the bottle and into my glass. Really? Stop pouring and replace the wine. She didn’t.

Snobs, I’ve touched on this one before but have since have to add: please be careful on social media. Your “expert’s rant” is subject to commentary so unless you know something to be a fact, and of value to others, keep it to yourself. Expressing an “elevated view” of wine makes you look like a snob, some of your followers may feel like veritable idiots and is a complete disservice to the wine community.

This video from Wine and Spirit Education Trust (WSET) on opening wine is valuable, and if you want more there are four in the series you can watch here.

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

Ardagh Group Debuts New 1.5 Liter Bordeaux Wine Bottle Compliant with LCBO Standards

January 4, 2016 by evebushman

Ardagh Group, Glass North America, a division of Ardagh Group and a leading producer of glass containers for the food and beverage industries in the United States, today announced the debut of its 1.5L Bordeaux wine bottle, compliant with the Liquor Control Board of Ontarios (LCBO) new lightweight glass strategy for wine products.

In advance of the revised LCBO standards, effective April 1, 2016, Ardagh Group is already manufacturing the new 1.5L Bordeaux bottle, which weighs in at a mere 670 grams (24 ounces).

In an effort to reduce the carbon footprint of products while also providing ergonomic benefits through reduction in overall case weights, in late 2014 the LCBO announced new national standards that wines packaged in 1.0L bottles must not exceed the maximum glass bottle weight of 550 grams (19.4 ounces) and 700 grams (24.7 ounces) for 1.5L bottles. Compliance standards for 750ml wine bottles remain unchanged at 420 grams (14.8 ounces) and 460 grams (16.2 ounces) for products packaged in Hock bottles.

Being a global leader in reducing beverage alcohol container waste has been good for the LCBO, our customers and employees, and most importantly, the environment, said Carolyn OGrady-Gold, Director Wines at LCBO. The introduction of our lightweight glass strategy for 750ml containers close to over a decade ago has resulted in a reduction of seven million kilograms of waste and a 20 percent reduction in greenhouse gas generation. We look forward to seeing continued environmental and other benefits with the introduction of our 1.5L container standard.

In addition to the 1.5L Bordeaux bottle, Ardagh Group currently offers a collection of ten (10) 750ml bottles and one (1) 1L bottle currently in compliance with LCBO standards. These bottles are developed and designed to maintain high quality and enhance consumer appeal, while lessening the overall environmental impact by requiring less energy demand, transportation impact and CO2 emissions.

Ardagh Group continually works closely with our customers to provide the highest standards in glass wine bottles, said Bob Parise, Vice President of Wine Sales for Ardagh Groups North American Glass division. Thenew 1.5L Bordeaux bottle aligns well with our companys sustainability initiatives, providing a vision to continue designing high quality, premium glass without changes in feel and appearance.

For more than 125 years, Ardagh Group has been producing innovative glass bottles in the U.S. As the leading glass supplier to the U.S. wine market, Ardagh Group has three manufacturing facilities strategically located in the heart of the major North American wine regions.

Ardagh Group will showcase its new 1.5L Bordeaux bottle at the Unified Wine & Grape Symposium at the Sacramento Convention Center next month.

To view Ardagh Groups complete wine bottle collection, visit the online catalog.

Liking all of the “GOOD THINGS TO DRINK WITH MR. LYAN AND FRIENDS”

November 13, 2015 by evebushman

Wow, just wow. If the cocktail recipes alone don’t do it in the book “Good Things to Drink with Mr. Lyan and Friends” any cocktail fan will also appreciate Lyan’s sage advice on cocktails, like wine, bringing people together. He makes you feel that the drinks are right there in front of you with an abundance of mouth-watering crisp colorful photographs and drawings, descriptions that include both his “Method” and “Magic”, equipment and techniques.

As jaded/experienced that I am I did learn:

Smaller and finer are better as glass choices.

You can scissor-snip a plastic ice cube tray’s dividers to make long columns of ice.

The proper way to shake, stir or muddle.

How to (successfully and easily) make different flavors of simple syrup.

Different cocktails for different occasions; the book is divided up with chapters on “Brunch”, “Friday Nights”, “Winter Feasting” and “The Perfect G & T.” (Note for newbies: a G & T is a gin and tonic, Lyan serves up a few different options to the traditional recipe.)

The chapter on Infusions really appealed to me as I also love putting things in a crock pot to enjoy later. There are 4 recipes, at least, in that section that I want to try: Grapefruit and Rosemary Gin with Ginger Ale, Peach and Sage Bourbon, Elderflower and Chocolate Scotch with Soda, Rhubarb, Pear and Cardamom Vodka with Fresh Lemonade.

A chapter on Juleps? Yes, much to my husband’s thrill, there is.

There are plenty of cocktails in the “Alfresco Days” chapter that also appealed. Lyan writes, “Summer days in the sun are near heaven. To make them better, a balance of bittersweet drinks (great before food) following up with spirited and zesty numbers is ideal…”

For my wine 101ers…yes, there is a recipe to make your own Chocolate Wine!

Lyan says that the warm drinks in the “Fireside Serves” chapter “provide a similar comforting warmth” to days gone by spent by a “crackling fire.” I agree.

As I read through the book the recipes didn’t seem as hard to understand as I did when I started the book. Clearly, I was picking up knowledge and, a little more gumption to try new things.

And if I forget which chapter a fave recipe is in there is, thankfully, an index.

From the Press Release

Words and illustrations by Ryan Chetiyawardana, aka Mr. Lyan, with photographs by Kim Lightbody.

(October 2015) — Cocktails aren’t just for fancy nights out and snobby home mixologists. In Good Things to Drink with Mr. Lyan and Friends, Mr. Lyan (the man behind the award-winning White Lyan and Dandelyan bars in London) shows you how 60 innovative and exciting cocktails can be part of your everyday life. Easy to make and beautifully photographed, the cocktails cover every mood and occasion, from sunny day drinks and winter warmers to Friday night cocktails and morning revivers. Mr. Lyan perfects classics such as the Old Fashioned and the Manhattan, and experiments with new intriguing combinations and ingredients. *Gift Guide Consideration for on-trend foodies, lovers of a great drink! **Ryan was recently featured in W Magazine.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com