Eve's Wine 101

Wilderton to Open Country’s First Non-Alc Dedicated Tasting Room and Distillery

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Wilderton to Open Country’s First Non-Alc Dedicated Tasting Room and Distillery

Wilderton to Open Country’s First Non-Alc Dedicated Tasting Room and Distillery Press .docx

Hood River, OR – Wilderton, the leading craft non-alcoholic spirits producer, has opened the country’s first exclusively non-alcoholic distillery and tasting room. Set against the stunning beauty of Hood River, this revolutionary venture represents a significant milestone for the non-alcoholic spirits industry and will serve as a hub for brand and category education, community engagement, and the exploration of non-alcoholic craft spirits.

Wilderton CEO & Co-Founder Brad Whiting shares, “In the traditional spirits world, I have seen firsthand how a home distillery and tasting room provides a powerful anchor for exploration, innovation, and brand transparency. This is crucial in the non-alcoholic space as we introduce a whole new experience to our guests and elevate the appreciation of our craft process and products with bartenders. Spearheading this milestone and doing so in my hometown of Hood River feels especially sweet.”

Wilderton’s new distillery, attached to the tasting room, will house its distillation and production facility, including a 1,500-gallon stainless vessel for extraction of whole, raw botanicals, and a 1,000-gallon stainless vacuum pot still. The immersive tasting room will be open daily and offer scheduled tours of the facility and a behind-the-scenes look at Wilderton’s R&D lab where art, science, and innovation merge. The distillery tours will allow visitors to witness the production process and experience a sensory journey through the various Wilderton botanicals: citrus, bitter roots, exotic spices, precious woods, and everything in between. Distillery tours will be available for visitors weekly and are by reservation only.

Prior to building this state-of-the-art facility, Wilderton was produced at partner facilities in Portland. Seth O’Malley, Wilderton Founding Distiller, expressed his excitement about the implications of this new production facility, “Having the right equipment hand-picked by our team for extraction and distillation at our own Wilderton distillery means we have more opportunities to tinker and continually refine our offerings. It also gives us space to develop new products, including limited edition releases and seasonal offerings. In addition to creating our own production space, it was equally important for us to have a physical space to build community, share ideas, and connect over the rich world of botanical spirits.”

Striving to expand inclusivity in cocktailing and provide healthier alternatives for those seeking options that fit a more active lifestyle, Wilderton wanted to create a tasting room that would be a gathering place, encouraging exploration. This tasting room vision was brought to life by the Wilderton team and Christina Tello of Tello Interiors. The Wilderton Tasting Room interior design reflects the unique spirit of the Pacific Northwest. Notably, a stunning 40’x16″ hand- painted botanical mural by J. Brinkerhoff will serve as a signature anchor and pay homage to the botanicals that comprise Wilderton’s signature spirits. Sustainability was also a priority during the design process, with the building constructed to LEED Gold standards.

Wilderton’s tasting room will feature a range of experiences for visitors, including complimentary guided tastings of their unrivaled spirits and mouth-watering, non-alcoholic craft cocktails for purchase. Additionally, a rotating specialty cocktail will be available along with Wilderton Spritz happy hours each week during the Summer.

The tasting room opened its doors on July 1st, 2023. Wilderton’s new tasting room and distillery are located at 407 Portway Ave, Suite 100, Hood River, OR with outdoor seating facing the Columbia River and Hood River’s bustling waterfront. It will be open to the public seven days a week from 12pm to 6pm. Walk-ins are welcome for tastings, while tours of the facility will require prior appointments. To learn more about Wilderton’s new tasting room and distillery or to make a reservation visit https://wildertonfree.com/pages/tasting-room.

About Wilderton

Bringing craft sensibilities to non-alcoholic spirits, Wilderton creates bold, non-alcoholic spirits expertly crafted from raw botanicals sourced from around the world to re-imagine no and low- alcohol cocktails. Using both less common and familiar wild plants from around the world, Wilderton’s signature expressions, the spicy, smoky Earthen, the bright, floral, citrusy Lustre, and the herbal, refreshing Bittersweet Aperitivo offer provocative flavor combinations. Fellow Oregon craft spirits veterans Brad Whiting and Seth O’Malley came together with a shared mission: to create amazing liquids that would celebrate the complexity and experience of a traditional spirit but pair better with an active lifestyle. The beautiful result is Wilderton.

For more information, visit http://www.wildertonfree.com | @wilderton_free

Perlises Pick ForFriends Inn And Village

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Very early in our wine journey, Santa Barbara Country was a focal point of our interest. Back in the 1980s and early 1990s, there weren’t too many tasting options there yet. Memories can be hazy, but we have very fond ones, such as visiting The Brander Vineyard and tasting wines in the barn before the tasting room was even built.

As years went by, we expanded our domestic wine tasting horizons, venturing farther north to Paso Robles, Napa, Sonoma and Mendocino and up to Washington. But, we had grown nostalgic for Santa Barbara County. Although we would visit occasionally, we recently decided that it was high time to pay more attention to the area.

When visiting a new wine region, or revisiting one after an extended hiatus, checking out the local vintners’ association is a good idea. The Santa Barbara Country Vintners’ Association (www.sbcountywines.com) is a great resource for member winery suggestions as well as lodging and dining. We really appreciate all of the help that SBCVA’s Director of Operations Philip Carpenter provided to us.

Our first order of business was deciding on lodging. We were looking for a place to stay a little removed from the bustle of Solvang and Los Olivos, but still with easy access to them as well as the surrounding wine regions. Close [but not too close] to the roundabout where Highways 154 and 246 meet, ForFriends Inn & Village fit this requirement perfectly, with the added benefit of being easy to get to the city of Santa Barbara if we wanted to explore the tasting rooms there.

But location was far from the only benefit of staying at FFI&V.

In 2012, two couples – Dave and Katie Pollock along with Jim and Debbie Campbell acquired the Edison Street Inn in Santa Ynez and turned it into the ForFriends Inn. The Campbells have since moved on, but the Pollocks have turned FFI into what felt to us like a home away from home; actually even better since we didn’t have to lift a finger. (By the way, Dave answered my unspoken question that the name was always For[not Four]Friends Inn, as the property was intended for all friends, new and old, to enjoy.)

But the Pollocks weren’t done.

Ten years later in 2022, ForFriends Village came online. Just a very short walk around the corner from the original Inn, the Village is made up of six “tiny inns” in their own little community. Greatly expanding capacity from the eight rooms at the Inn, these rooms can hold up to four occupants each, include a kitchenette and are ideal for those wanting additional privacy or for a larger traveling party. Indeed, all or parts of the entire property are available for large groups and even corporate retreats.

Your day can revolve around what FFI&V has to offer. Starting with a delicious breakfast, guests have an option of scrambled eggs with perfectly cooked bacon or a daily special, also served with bacon. On our visit, our choices included banana pancakes with homemade coffee whipped cream, tomato quiche and chorizo breakfast tacos. In addition to the main course, breakfast includes a fruit cup with yogurt and granola as a starter, along with coffee and an assortment of juices.  Rosemary popovers were also served.  For the record, one day it was sausage instead of bacon, but since the sausage was some of the best we’ve had, there were no complaints from us.  

But FFI&V doesn’t stop there. A Friendship Pass is provided to all guests, which enables them to take advantage of some great winery, shopping and dining discounts throughout the area. After a day of enjoying Santa Barbara County, don’t forget to come back to the Inn for the daily happy hour of charcuterie and local wine; if you’re lucky, you may even get to be entertained by Dave on his guitar.  Depending on the weather, you can enjoy your wine and hors d’oeuvres in the gardens at the front and back of the inn.  The front porch is convenient too. Your day with ForFriends isn’t done though – don’t forget to bring the Friendship Pass with you to dinner as some local restaurants participate in it as well. If you need something sweet before going to bed, FFI&V has cookies and dessert wine to enjoy. Then, you can finally retire to your luxurious room after a day well spent.  

The above all sounds pretty terrific, doesn’t it? But do you know what the best part of all this is? It’s the amazing team that the Pollocks have put together. We want to thank Dave and Katie, along with Kalin, Sandra, Vanessa, Ben and Spencer [who we didn’t meet but feel like we did] for making us feel like we were part of the ForFriends family.

ForFriends Inn & Village

www.forfriendsinn.com

1121 Edison Street, Santa Ynez, CA 93460

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers.

FOLEY FAMILY WINES ANNOUNCES COOL-SEASON VISITOR EXPERIENCES

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SANTA ROSA, Calif. – Harvest is underway in California wine country and Foley Family Wines has seized the season as inspiration to spotlight a slew of wine tasting experiences at seven of its Sonoma County wineries. Foley is rolling out the welcome mat with activities ranging from new outdoor tastings, on-site entertainment, and unforgettable epicurean experiences. Reservations are available online at each winery’s website, linked from www.foleyfamilywines.com. 

Holidays at the Estates, All Foley Food & Wine Society Wineries

The entire Foley Family Wines portfolio will be celebrating the holidays at its estates in Sonoma, Napa, the Central Coast, and the Pacific Northwest with delicious food, festive décor and lots of cheer. On Saturday, December 3 and Sunday, December 4, each of the Foley Food & Wine Society wineries will feature a special tasting flight paired with a festive holiday bite, plus exclusive wine specials to make holiday shopping easy. These experiences are best enjoyed as a progressive tasting, hopping from winery to winery. A complete list of participating wineries is at www.foleyfoodandwinesociety.com/events; queries can be directed to concierge@foleyfoodandwinesociety.com. Tasting fees vary by estate.

Ferrari-Carano, Dry Creek Valley

As a pillar in the Sonoma County hospitality scene, Ferrari-Carano Vineyards and Winery recently unveiled their newly opened Fontana Pergolas, surrounded by 100-year-old olive trees, gorgeous fountains, spectacular gardens and sweeping vineyards. Guests can enjoy a flight of five reserve wines in the privacy of a reserved Pergola setting. On Sundays, guests can savor an Italian-inspired Brunch featuring Prosciutto Benedict, Breakfast Pizza, Croque Madame and more, all well-paired with the Ferrari-Carano wine selections. Pergola Tasting, $95 per person, reservations available Monday – Saturday at 10 AM, 12:30 PM, and 3 PM; Sunday Brunch 10:30 AM – 1 PM, $95 per person, reservations required. Book online at https://ferrari-carano.com; 8761 Dry Creek Road, Healdsburg, CA 95448.

Chateau St. Jean, Sonoma Valley

New to the Foley portfolio this year, Chateau St. Jean invites visitors to sample its famed chardonnays or Cinq Cépages Bordeaux blend in a choice of unique indoor or outdoor settings. Inside the winery’s 1920s chateau, a wine educator will guide guests through a sample of five Reserve and winery-exclusive wines. Outside, guests can enjoy the Bocce, Bordeaux & Burgundy Experience, where groups can sip wines by the bottle in a private outdoor area equipped with bocce ball court, lounge furniture and picnic tables. Larger groups can consider two unique options that showcase the winery’s extraordinary views and historic property: the Chez Nous Experience, a seated, private tasting in the historic chateau’s elegant dining room for 7-15 guests, with a wine educator guiding the group through a flight of five wines and optional cheese & charcuterie board; or the Olive Grove Experience in the open-air pergola, where groups of 20-35 guests enjoy a private tasting surrounded by 120-year-old olive trees. Bocce Experience, $50 per person for two-hour reservation; Chateau Experience, $60 per person. Reservations available at https://www.chateaustjean.com. Group pricing varies; call 707-257-5784 or email concierge@chateaustjean.com for information.

Chalk Hill Estate, Russian River Valley

Celebrating its 50th Anniversary this year, the 1,300-acre Chalk Hill Estate is a Sonoma County icon celebrated for its flagship Estate Chardonnay and limited production, estate-grown wines. More than 60 percent of the Chalk Hill Estate remains uncultivated, inviting exploration and adventure via the Chalk Hill Hummer. The Estate and Garden Tour and Tasting begins with a seated tasting on the terrace, followed by a Hummer ride through sustainably cultivated vineyards and organic gardens, offering stunning views of the Russian River Valley to the west and the Mayacamas Mountains to the east, and concludes with a seasonally inspired garden-to-table food and wine pairing. $105 per person. Reservations available Thursday-Sunday at 10:30 AM; Upcoming Events: Chalk Hill 2022 Harvest Celebration: Saturday, November 5,1PM – 4PM,  Holiday at the Estate: Saturday, December 3. Reservations and tickets at www.chalkhill.com. 10300 Chalk Hill Road, Healdsburg, CA 95448.

Roth Wine Estate, Russian River Valley

Built on bold Bordeaux grape varieties, Roth Estate offers unique experiences at their picturesque location on Chalk Hill Road. Come hungry for their Ultimate BBQ Lunch experience where these wines shine alongside smoked barbecue short ribs and estate-grown potato salad, or enjoy a seated experience with their Premier Cave Tasting featuring wines from across the Foley Food & Wine Society portfolio paired with small culinary bites. Ultimate BBQ Lunch $90 per couple, reservations available daily 12 PM and 2 PM. Premier Cave Tasting, $90 per person, offered at 10:30 AM and 1:30 PM, Thursday- Monday. Book online at Roth Estate; 10309 Chalk Hill Road, Healdsburg, CA 95448

Lancaster Estate, Alexander Valley

Located at the confluence of the Knights Valley and Chalk Hill appellations in the southern tip of Alexander Valley, the 53-acre Lancaster Estate features an exceptional wine cave–which visitors can explore by booking the Hillside Cave Tour and Tasting. The tour highlights Lancaster’s library of estate-grown wines exclusively from classic Bordeaux varieties, including its esteemed Cabernet Sauvignon and Sauvignon Blanc. Guests will learn about the winery’s detailed barrel aging process and taste four estate wines in an elevated indoor setting. Cave Tour, $100 per person. Reservations required; book at www.lancaster-estate.com.

Banshee Wines, Healdsburg

When most winery tasting rooms are closing, Banshee hits its stride with daily happy hour from 5PM-7PM, featuring wines by the glass in its newly remodeled, lounge-style tasting room. Flights are available from 12PM-5PM by reservation for parties up to six people (last appointment at 4:30PM). Flights, $40 per person, reservation required; Happy Hour pricing varies, no reservation required.

Sebastiani Vineyards & Winery, Sonoma

Now through October 30, Sebastiani Vineyards and Winery invites guests to kick back on the patio and enjoy wine and musical performance by local bands at its Sunday Afternoon Music series. Picnic reservations for up to six guests are also available and include a private, designated picnic area, where guests can bring a picnic to pair with wine from the tasting room. Sunday Music Series, 1PM-3PM now through October 30; wines by the glass or bottle available for purchase, along with charcuterie boards. Picnic, $25 site fee plus two-bottle minimum purchase. Reservations available daily from 11AM to 2:30PM at www.sebastiani.com. 389 4th St E, Sonoma, CA 95476.

About Foley Family Wines Established by Bill Foley in 1996, Foley Family Wines is a portfolio of highly-acclaimed wines from some of the world’s greatest vineyards. Every brand in the company’s portfolio has a distinct style and legacy. Encompassing more than two dozen wineries across the globe, Foley Family Wines is the proud steward of some of the wine world’s iconic brands and winery experiences. The Foley Food & Wine Society, the world’s leading luxury lifestyle community, provides members with a gateway to an unmatched variety of culinary, travel, and entertainment experiences around the globe, including the US, New Zealand, Italy, France, Argentina, and Chile. 200 Concourse Blvd., Santa Rosa, CA 95403; (707) 542-4565; https://foleyfamilywines.com.

Officially Introducing El Granjero Cantina at The Original Farmers Market!

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(Los Angeles, CA) – El Granjero Cantina is L.A.’s newest most colorful cantina featuring a top-notch culinary team delivering a delectably delicious fun and fresh take on authentic Mexican cuisine influenced by Southern California farmers market ingredients. With its lively, bright, and inviting indoor-outdoor seating and great patio for people watching, El Granjero (pronounced gran-heh-roh) Cantina is the perfect one-stop spot offering up Tacos, Dorados, Vegan Tacos, Salads, Bowls, Burritos, Quesadillas, Tequila, Mezcal, Top Shelf Margaritas, Sangria, Specialty Cocktails, Cerveza, Mocktails and much more for Los Angeles locals and pleasure travelers alike to all enjoy!

Photo Credit:  Michael Brown

Located in the former Ulysses Village space on the Market Plaza at The Original Farmers Market, El Granjero Cantina originally opened in late June 2021 and is the brainchild of EGC Founder and Owner John Moshay who has a deep connection to the cultural traditions of Mexico. Moshay, also Co-Owner of Fritzi Coop inside The Original Farmers Market with Fritzi Coop Partner Chef | Owner Neal Frazer (Redbird | Vibiana), put together a dream team of young culinary talent starting with General Manager Grace Etchegoyen who spent time on the floor at Pizzeria Mozza, and was General Manager at Fritzi DTLA, PYT, and Redbird earning her hospitality stripes by first becoming Event Manager, then Assistant General Manager, and then General Manager while working alongside her celebrated father Chef | Owner Neal Fraser and stepmother, Co-Owner & Operator of Redbird | Vibiana Amy Knoll Fraser. Next, Moshay sought out Executive Chef Jenni Sklar (Lucques, Sqirl, Son of a Gun, and Whoa Nelly Catering) to create El Granjero Cantina’s modern Mexican menu and oversee the kitchen, and finally, Moshay reached out to Cocktail Consultant Tobin Shea (Bar Director, Redbird | Vibiana) to create El Granjero Cantina’s innovative agave-forward bar program.

Executive Chef Jenni Sklar’s ingredient driven menu embraces regional Mexican flavors using seasonal and fresh ingredients showcasing a selection of Antojitos (Snacks) including Guacamole, Fiesta Nachos, Papas Fritas and Pork Belly, and the Ensaladas (Salad) spotlight Chef Sklar’s signature Caesar Salad prepared with romaine lettuce, cured egg yolk, sunflower seeds, and breadcrumbs, or Kale Salad made with avocado, griddled cheese, house pickles, corn, and black bean salsa. The Oaxacan Quesadillas are house favorites featuring the HIBISCUS made with sauteed hibiscus flowers, onion, and cheese, or the Queso prepared with cheese, black bean puree, salsa negra, and escabeche relish served with lettuce. Chef Sklar’s Tacos do not disappoint and there are two for every guest to enjoy featuring a sublime selection including Avocado, Beef, Carnitas, Chicken or Crispy Fish. The Dorados (Golden Tacos) are lightly fried to perfection and offer up three delicious options, Chili Braised Beef & Cheese, Tomatillo Chicken & Cheese, and Soyrizo & Vegan Cheese. The Los Tazones (Bowls) include the California fresh Crispy Avocado Bowl prepared with chipotle aioli, marinated kale, corn, black bean salsa, and pickled red onions, along with a Chicken Bowl, Beef Bowl, Carnitas Bowl, Seared Fish Bowl, or Keto Bowl comprised of your choice of protein with cauliflower rice, griddled cheese, cabbage slaw, marinated kale, and crema. Chef Sklar’s Cheese and Chicken Enchiladas are a family favorite and her Carnitas and Chili Beef Burritos are packed with flavor. As, with any proper Mexican meal, Chef Sklar’s Acompanantes (Sides) are the perfect addition to each dish featuring fresh Avocado, Blistered Jalapeno, Cauliflower Rice, Corn Tortillas, Flour Tortillas, Guacamole, Black Beans, Black Bean Puree, and Herb Rice. “We make everything in-house from our pickles to our salsas, carnitas, and our tortillas,” states Sklar. El Granjero Cantina’s tortillas are extremely special as Sklar spent months looking for the perfect blend of fresh corn masa and maseca (dry corn flour) to create a unique texture that resembles a flour tortilla. Says Sklar, “Our Tortillas are soft, pliable, full of moisture and fantastic flavor. The density reminds me of a tamale and every tortilla is handmade to order every time.”

“I am constantly impressed with Jenni’s cooking as she knows the perfect way to balance every dish with acid, salt and texture,” states Etchegoyen. “She is excited by Mexican food, and it definitely shows. It was important to her to make everything from scratch, and I love the vegan items she created for our menu. She put extra time and attention into preparing them to make sure they were thought through, exciting and delicious.”

BAR: El Granjero Cantina’s bar program, created by Cocktail Consultant Tobin Shea, honors traditional agave-based spirits from Mexico with a specially curated list of Tequilas y Mezcal showcasing a special selection of Blanco Tequila, Reposado Tequila, Anejo Tequila, and Mezcal, while also featuring fun and frothy Frozen Margaritas, Cocktails on Tap, and collection of Classic Margaritas and Specialty Cocktails such as the EGC Old Fashioned comprised if reposado tequila, mezcal, Meletti Amaro, and orange, Lifesaver made with mezcal, Fiero, lime and pineapple syrup, and Rasp-Hib Cocktail prepared with guests choice of tequila, Italicus, hibiscus tea, lime and soda to name just a few. In addition, El Granjero Cantina also offers select Beer, Wine, house-made Sangria, and non-alcoholic beverages such as El Granjero Cantina’s handmade Horchata and freshly carbonated Agua Frescas.

“I am really proud that we squeeze fresh lime juice for all of our cocktails as this is something that is very important to us, and it really helps us produce the best quality beverages we can provide,” says Etchegoyen. “Tobin introduced us to the Spinzall which clarifies juice to give a perfect texture and color. We clarify our cucumber juice and raspberry hibiscus for our house-made Agua Frescas, and I am in awe of how Tobin took classic cocktails, the Old Fashioned and the Mai Tai, and he put a tequila twist on them. They are well balanced and it’s a fun way to lean into agave-based spirits. We truly have something for everyone – a red Sangria for easy drinking, a frozen strawberry margarita for those hot days on the patio, and the option to have your very own version of the perfect margarita with a choice of over 30 different tequilas, mezcal, and/or spicy tinctures.”

El Granjero Cantina was designed by Amy Knoll Fraser who wanted to take full advantage of the existing architecture of the space and exposed joist of the ceiling. Fraser drew inspiration from many trips to Mexico City and she wanted the space to feel like a lively bustling cantina where the energy from the street outside gives back to the restaurant inside, spilling into each other. She saw the space as casual, but cosmopolitan and created a subtle division between the two with tall folding panel doors and dangling light fixtures meant to evoke lightning bugs in a jar creating a warmth that immediately attracts guests into the space. Fraser created bold pops of color throughout the restaurant which inspired the stripes running down the back bar and interior side wall and the bold and bright mural on the outside walls based on a traditional Mexican Otomi embroidery with a nod to Matisse cut outs. The chair design was created by Hee Welling inspired by refrigerator racks, and all the woodwork throughout the space was thoughtfully designed in hickory by John Moshay’s son designer Ned Moshay making this project a full family affair.

El Granjero Cantina is open every Sunday through Thursday from 10:00 am to 8:00 pm, and every Friday and Saturday from 10:00 am to 9:00 pm. El Granjero Cantina offers Happy Hour “All Day” every Monday and Tuesday, and every Wednesday through Friday from 3:00 pm to 6:00 pm. For more information about El Granjero Cantina at The Original Farmers Market or to make reservations, please call 323.879.9324 directly or visit www.CantinaLA.com.

Social Media:  Follow El Granjero Cantina on Facebook @ElGranjeroCantina and Instagram @elgranjerocantina

El Granjero Cantina

The Original Farmers Market

6333 W. 3rd Street, Stall 750

Los Angeles, CA 90036

T: 323.933.9211

www.CantinaLA.com

Happy Hour Etiquette: A Round Up

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I recently asked this question on social media, more or less, “Is it okay or tacky to order a second cocktail when you haven’t finished your first during a Happy Hour?” Below is a roundup of answers from Facebook pals that may help you if you’ve ever had the same question:

Derek A: Ehh, tacky shmaky. Lol I needs my medicine!!

KJ: I do it. I think they use the cheaper booze & mixes at HR so it’s ok.

Toni P: I totally understand what you’re saying. Guess maybe it depends on the restaurant. The bartenders at a couple of my happy hour go-to’s, usually offer a last call for food and drink, even before people are done. It’s a way to get a little more business, plus I’m a really good tipper, so that’s probably an incentive.

Les H: I do it too.

Marleen R: I agree with most above. It’s a great way to push for patrons to buy another, which is more money for the business. It’s a win win for all!

Michelle T: I don’t really pay attention to the “happy hour” hours. I just order another one when the waiter asks or if I’m getting low.

Kai H: I don’t think it’s tacky if you tip generously. It’s worse to sit for an hour and nurse just one drink and leave a buck tip.

Eric F: I like to tip more for attitude adjustment hour… after all, I saved on the food and drink, and the servers were probably busier.

Donny T: Order away. They’ve factored in the costs and on alcohol sales it’s pretty good. Plus if you’re a little warmed up you’ll splurge at the table. And you can always tip extra to make up for the discount if you’re feeling guilty. Just know that if you tip greater than 25% on your card it charges the business a significantly higher processing fee due to a card brand setting called “tip tolerance,” so heavy tippers should consider cash.

Scott K: I drink whisk(e)y, neat. Never a problem finishing one with a quick swallow. I paid $10 for a Maker’s yesterday at my hotel bar in Mendocino. I have no problem taking advantage of discounts.

Diane R: We’ve been trying to eat out at our favorite restaurants and make sure we add a little extra to the tips too.

Sonja R: My experience is that many bartenders tell you it’s almost over and they usually offer another. And I tip well.

Haydee S: Not tacky at all!! Happy hour is supposed to bring in people during a slow time so your orders are helping!! Order away!!

Gary W: Such a slippery slope for the past two years. I can’t believe as many bars and restaurants survived. Can’t wait until they are all back to full strength and serving happy hours as usual.

Caren C: I don’t have any problem ordering before times up, but it depends.

Robin A: I don’t think so as long as you tip well.

Vashti R: You always treat your server well.

Elaine H: No!! We do it all the time.

Barry S: I do understand your perspective. When I do order w/discounts, I always tip heavily and end up paying the full price. It’s just that the money goes to the bartender.

Dorothy D: I don’t think it’s tacky! My server often asks us if we want one more before happy hour is over!

Cathy M: I’m not much of a “happy hour” person anymore. Pre-Covid, when I’ve ordered a drink, I’ve received a watered down drink, to the point that I’m questioning if there is any alcohol in my glass. Or the other no no, why did my glass arrive so packed full of ice that I can’t fit a straw in it? I’ll order a glass of wine/bottle or a bottle/pitcher of beer. I always tip in cash. The IRS keeps track of the credit card sales of each server. They assume you give a 15% tip. They tax them accordingly on income received as tips. I give at least 20% cash when I use my credit card. I write “zero tip” on the credit card receipt so they can’t be questioned about it, by anyone.

Debbie M: We do it.

Tamar H: Oh come on! The drinks are like 5 times what they cost so if I can get them for 3x, then you bet your ass I’m gonna do that! Just tip on the full price, as usual!

Phil H: In many places the bartenders make a final pass to ask if anyone needs a “last call” before happy hour ends. They’re happy to sell you one more discounted drink rather than have you drink up and leave. I’m ok with “loading up” and so is the establishment!

Me, in response to Donny T above: Donny, as a consultant for bars, wineries and restaurants I know this. Surely others here don’t so thanks. But I will tell you some of my clients got rid of their happy hours as it did cost them.

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.

Finger Lakes Wine Alliance announces Finger Lakes Wine Month Reboot!

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GENEVA, NY – The Finger Lakes Wine Alliance, in partnership with the Wine Trails of Canandaigua, Keuka, Seneca and Cayuga Lakes, Finger Lakes Wine Country, and the New York Wine and Grape Foundation, invite you to join in the reboot of FINGER LAKES WINE MONTH this August!

Through specialty tastings and unique experiences at member wineries, virtual tastings and events online, and meetups and happy hours at favorite regional restaurants, the organizations have partnered together to remind the world how great the Finger Lakes wine region and its wines are, and ask the world to celebrate the new and improved Finger Lakes wine region.

“We are very excited about our organizations partnering together for this region-wide promotion,” said Brittany Gibson, Executive Director of the Seneca Lake Wine Trail. The sentiment was echoed by Kyle Pallischeck, Executive Director of the Finger Lakes Wine Alliance; “We look forward to increasing the visibility of the Finger Lakes wine region through this collaboration,” she said. “2021 will be the first of many years where we’ll celebrate Finger Lakes Wine Month in August, and we can’t wait to kick it off!”

Participating wineries will be easily identified by flying a FINGER LAKES WINE MONTH flag for the entire month of August. Specials, promotions and events planned for the month will be listed on www.
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flxwinemonth.com, shared on social media by the participating organizations and wineries, and with the hashtag #flxwinemonth.

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About the Finger Lakes Wine Alliance

Founded in 2004, Finger Lakes Wine Alliance is a not-for-profit corporation whose mission is to increase the visibility and reputation of the Finger Lakes region, its wines and wineries. The alliance is composed of 32 members and it is guided by a board of directors composed of winery owners and principles from the Finger Lakes AVA. The Finger Lakes Wine Alliance offers a wide range of programs to its members including wine submissions to trade publications and a number of local and national events that increase the visibility of Finger Lakes wines.
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With its glacier-sculpted landscapes, ideal microclimates and gifted winegrowers, the Finger Lakes region is home to almost 150 wineries that produce exceptional cool- climate wines and world-class Rieslings. For more information, visit www.fingerlakeswinealliance.com, call (315)563.1480 or connect on Facebook or Instagram.

My Fave Wines From 2020: The Year When Drinking Wine Became Everyone’s Favorite Pastime

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Lots pop into our heads when we think of 2020, and of course we aren’t out of the woods yet, or even close, so far for 2021. For me it was a windfall of wines sent for review, often accompanied by a Zoom tasting led by the winemaker. I (virtually) traveled to Germany, Spain, Argentina, France, Italy and more in those meetings and via my own cellar. And before Covid shut things down I did have quick trips to Los Olivos, Paso Robles and the Lompoc Wine Ghetto. Below is a collection of some of my favorite wines from 2020. If any of this sounds good to you, go find these wines!

It turns out that I had about 50 wine tastings, if not more, in 2020. These shout-outs are from EveWine101 website articles: the 2020 Gambero Rosso Master Class, 2017 Bordeaux presented by the Union des Grand Crus, Vega Sicilia collectors dinner with Pablo Alvarez, Fontanafredda Barolo, wine from New Zealand’s Waipapa Bay, Folded Hills Winery with winemaker Angela Osborne, California Wine STARS 2020, LA County Wines (Byron Blatty, Acri Wine Company, Angeleno Wine Company and Cavaletti Vineyards), Zoom tasting with Suzanne Phifer Pavitt and their 2012 Date Night Cabernet, Camins 2 Dreams, Gary Farrell single vineyard Pinots with winemaker Theresa Heredia, revisiting Montemar, catching up with winemaker Mark Cargasacchi and Jalama wines, also visiting Ampelos and Zotovich in Lompoc, Switchback Ridge via the Grand Reserves Reward Master Card, tasting from family-owned wineries with Dr. Laura Catena, Anne Trimbach, Laure Colombo and Alessia Collauto Travaglini, great wines that stole my palate but not my wallet from Guarachi Wine Partners, reviewing DAOU’s Soul of a Lion, Tenuta Montemagno sparkling Barbera, Castello di Fonterutoli with Giovanni Mazzei, Paul Kornell Sparkling…

In SCV Elite Magazine this year I got to write about wine tasting in Paso Robles just before the shutdown. Had exceptional experiences at Thacher Winery, Tablas Creek Vineyard, Derby Wine Estates, Steinbeck Wines, Cass Wines, Eberle Winery, Oso Libre Winery, HammerSky vineyards and the Allegretto Vineyard Resort.

January started out great with my first, and last, visit and dinner at Marstons with my VP/BFF Michael Perlis, our wonderful spouses, all over lots of wine ($10 corkage!) including 2013 Audacious Grenache/Syrah/Cab blend by Law Estate, 2013 Comstock Rockpile/Sonoma County Zinfandel, 2009 Regusci Zinfandel Napa Valley…

At Wine 661: Lucas And Lewellen tasting where we sampled five of their Santa Barbara County wines, including a Rose of Pinot and a Bordeaux blend. Had a couple of wines off of the Happy Hour menu. This was not the last time I went to Wine 661 in 2020…

Now some single bottle shout outs:

Vinos Zanzonico 2017 Syrah Reserva: 100% Syrah, 13.5% alcohol, from the Valle de la Grulla area of Baja. With a regal dark purple color, I was drawn in to fantastic aromas of sweet black cherry, plum, tri-color peppercorns, layers of rich bark, milk chocolate…all very welcoming. I went in for a taste and was rewarded with a very rich and layered mouthfeel, with dark and dry blue to black fruit, grilled mushrooms, peppery spicy goodness and tannins that held my back palate at attention for a length that just would…not…quit. 99 Eve points.

2014 Old Vine Zichichi Family Vineyard Zinfandel from the Dry Creek Valley: The 14.8% alcohol didn’t translate at all to a hot wine on the palate, instead it delivered incredible substance. It started with a nose full of sweet dark plums, pipe tobacco, black licorice, toasted oak, black pepper and popcorn kernel. Going in for a taste my mouth was filled with delicious dried blueberry and blackberry, that same black pepper, tannins that held firm, and a great balance of the dark fruit and tannins to keep it lingering a long time on the palate. This was a new Zin discovery for me, will definitely be looking for it again!

Entourage by Two Papas Wine barrel fermented (1) and stainless steel (2) 2019 Chardonnay, Thompson Vineyard, Santa Barbara County: 1. Barrel: Designated by a gold wax top (the stainless has a silver wax top) I was amazed that this was a young 2019 vintage! It had lovely notes of creamy butter, pineapple, golden delicious apple and popcorn kernel that morphed into caramel apple on the palate, mild acidity, with a long, balanced and lush finish. 2. No barrel: Our stainless sibling gave off nicely scented whiffs of Meyer lemon, both cantaloupe and honeydew melon, and a little unsalted butter. When I tasted the wine I got homemade fruit cocktail, wet pebbles, low acidity and a medium finish.

2018 Kindred Rose of Pinot Noir: The color of rose gold, complete with sparkles! Then on the nose I found pink grapefruit, lemon pith, French Toast, Creme Brûlée, and Mandarin orange = all very inviting! In for a taste next, there is a very round mouthfeel, and the same citrus fruits I found on the nose – grapefruit, lemon and orange – with a medium acidity. Enjoy now, with or without food IMO! 

2015 Phifer Pavitt XRoads Cabernet Sauvignon: Crushed dark cherry, wet forest floor, grilled steak and mushrooms, dark chocolate, black licorice, pipe tobacco, toasted oak, a hint of sweet cream and more all on the nose. Flavors included that same black cherry as well as blackberry, blueberry, a gamut of spices, velvety and firm drying tannins that of course require that you go back in for another sip…and another.

2012 Regusci Patriarch Proprietary Red: aroma: dark berries, dried leaves, figs, toasted oak and a bit o’ mint. Some of the same aromas in the flavors with the addition of dark chocolate.

2001 Giacomo Conterno Cascina Francia, a Nebbiolo from Barolo, Piedmont…I  looked for the roses, tar, licorice and red berries (notes from a professional critic) and also found tart berries, spice and tannins after decanting for 7 hours. So interesting.

Have you tried Guentota, aka the “Soul of Cuyo”, a “100-YR-OLD-VINE PREMIUM 2016 MALBEC” from Mendoza, Argentina? It’s from Belasco De Baqueano and was awarded 91 points from James Suckling. And I was far too busy lapping it up to make any tasting notes. But find it at Newhall Press Room. (Truth be told I had a LOT of wine from Newhall Press in 2020!)

2002 Joseph Phelps Insignia, I have no notes as I was also too busy drinking to take any. A stellar wine as it’s been proven vintage after vintage.

1999 Bartolo Mascarello Barolo: The nose and taste had really changed and mellowed over the 7 hours, with aromas of dried dark fruit, grilled mushroom, balsamic, dust and oak; on the palate I got both bright and dark fruit in a very fine balance.

From my local Pulchella Winery we had: Suspect sparkling wine, 2019 Latitude Sauvignon Blanc and Viognier blend, 2017 Mercenary Zinfandel blend, 2018 Witness Grenache…among others!

A note on Los Olivos: this was a non-press trip so no notes were taken. With that in mind we loved: Barbieri and Kempe are “Boutique wines made by Master Sommelier Paolo Barbieri” along with his wife Erin Kempe = bought a case! The second, Bella Cavailli Farms and Vineyard, produces some amazing wines against a backdrop of a working horse ranch, as well as some fun distilled spirits from Dorwood Distillery. Jeff Lockwood is the winemaker and his brother Jay the head distiller. We left there with both wine and spirts to enjoy at home.

A note from Wine on the Porch: During the summer months we enjoyed Hanzell Chardonnay, Saintsbury Chardonnay, Parhelion Cellars Light Pillar Chardonnay, St Supery Virtu Semillon and Sauvignon Blanc blend, Pagter Brothers 2018 Viognier, and from Hoi Polloi I snatched up their 2018 Rose of Grenache and Double-Gold Best-Of-Class 2018 Chardonnay!

A note about spirits: Yea, I wrote a lot about spirits this year too, stay tuned for a roundup of those next!

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.

Women Who Whiskey and Straightaway Cocktails? Yes! Because Not All Whisky Drinkers Stick to Whiskey Alone!

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Been a member of the Women Who Whiskey group since I first discovered their LA chapter a few years back, but I had never made it to one of their events. Who would have thought that a pandemic, and the ease of Zoom meetings, made joining in finally so easy? This was the invite that grabbed my thirsty attention:

Enjoy FIVE delicious Straightaway Cocktails (+ paired snacks!) at a virtual Happy Hour with Women Who Whiskey members from around California! (There would also be a) Guided Tasting and History… (where we would) Sip and learn about the origins of the following cocktails: Old-Fashioned, Paper Plane (both rye-based), Negroni, Lintik (both gin-based) and The Cosmos (vodka).

The event was held on August 26. The snacks that Straightaway Cocktails included with the cocktails were Marconi almonds, dark chocolate, rosemary bagel chips, corn nuts, and sweet/salty hazelnuts. We picked up the small sample bottles and the pairings at Remedy Liquor in Glendale. (Remedy also carried very limited quantities of 750 ml bottles of Straightaway Cocktails.)

What Happened

At the appointed hour I was let into the Zoom meeting, watched faces pop up and pages grow from one screen to three. Lots of thirsty women out there. Women that usually gather over single malt or whisky cocktails, and yet here they were, anxious to try these drinks, some made with gin and vodka.

Niki Green, the president of Women Who Whiskey Bay Area instigated the event for every chapter statewide. She introduced Cherina Sellens, the GM for Straightaway. Sellens explained that the company was new, about 19 months old, and had two founders. (More information about the founders and the cocktails themselves can be found on their website, listed at the end of this article.) Knowing she was addressing a group of drinkers she quickly got us started. I was able to jot down some tasting notes:

Lintik: A cocktail of gin infused with bitters and lemon, reminded me of a Limoncello laced martini, as it had none of the cloying sweetness that can sometimes be the case in a straight Limoncello, but with the same rich mouthfeel. Sellens said that the cocktail itself was over 90 years old. I liked the aroma, the balance of tart and sweet, the lightness and found it very refreshing. Sellens prompted us to save a bit to mix with our next drink which was…

The Cosmos: A vodka cocktail in the spirit of a Cosmopolitan but without the pink to red coloring, and a lot less sweet. I think everyone liked this drink far better than Carrie Bradshaw’s of Sex in the City fame. Sellens called it their “Blanco” version. I found it very interesting, with lots of citrus and ginger, which paired nicely with their ginger candy and Marcona almonds that are roasted in olive oil. Also tasted great with just a splash that I had left of the Lintik.

Negroni: This one was sadly missing from my sample box. I’m a big fan of the cocktail and it was described as being made with gin, liqueur, vermouth and cochineal extract. Sellens said that historically the drink was too sweet, so bartenders added more gin.

Paper Plane: Unfamiliar with this rye whiskey-based cocktail, it reminded me of a nicely spiced Whiskey Sour. This drink was Sellens’ favorite. Straightaway makes their own Amaro, and the Paper Plane, as well as the Negroni, benefited from the flavor.

Oregon Old Fashioned: This may have been my favorite drink. Certainly was my favorite pairing as it came with chocolate covered hazelnuts. The difference in this one compared a standard Old Fashioned was the addition of Filbert and Fir bitters, both of which are found in Oregon where the company is based.

One more tasty idea: Anyone that likes low-alcohol Spritzers (and who doesn’t when it’s nice and toasty out?) look for these: Negroni Spritz, Apico Spritz, Last Word Spritz and Fiore Spritz. All are made with their in-house amaros. Information on the full ingredients can be found on their website below.

My conclusion

In a time of Covid or not, having batched and bottled ready-to-drink cocktails is a great convenience. Of the ones I’d tried before I felt most were lacking in flavor, balance, and/or alcohol content. It was not the case with these from Straightaway. I will purchase them again, at Remedy Liquor in Glendale, or locally if I can find them.

https://www.straightawaycocktails.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.

Vintage Eve Circa Jan 2018: Call it What Happy Hour Really Is…A Precursor For Dining in Our Old Age (With new photo of courtyard at Salt Creek Grille!)

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I was at one of my regular Happy Hour haunts, The Social in Newhall, when I noticed that the bar was completely packed at 5pm, much like it is at Olive Terrace Bar and Grill and Salt Creek Grille when we venture over to the other side of the valley and Le Chene when we want to go even further.

And then I noticed that the people that were packing these bars weren’t 20 somethings…not even 30 somethings…they were people that have “cultivated” their palates for a couple of decades longer than that.

There are lots of great Happy Hours all over Awesometown and we used to do a round-up of their menus annually just to share what they offer. (The last one is our 2016 version you can read here.) The four that I mentioned just happen to be the ones we have been going to of late…at least the past 10 years or so.

So why do we prefer these bars over others? They aren’t particularly loud or noisy, have comfortable seating and, as drinking at 5pm is a precursor to dining at 6 or 7, it seems to work for our seasoned age group.

Of the Happy Hours we go to – the ones that specifically were full very early in the evening – they also offer small bites for free or nominal prices, and some larger plates culled from the main menu. The libations extend from beer and wine to excellently crafted cocktails; one even doesn’t offer any kind of price deal on the drinks at all, just a Happy Hour menu of food. (And that one just happens to be our favorite. Why? Well we can walk there – we’ve said this many times, and yet we never actually have walked there! It’s the neighborhood bar and we often run into people we know. The owner gives us a welcome hug, maybe a peck on the cheek, and we know some of the servers and bartenders. Maybe at a certain age we just like to feel welcome…)

So, as we dined on dishes from appetizers to pastas we noticed how nice it is to dine early, have a well-made cocktail, linger a bit, then go home and…be asleep by 9pm. (And well on our way before the young’uns took over the bars.) However many younger people do go out to Happy Hour – when we were younger these were places with deep discounts, we could get a little rowdy with pals and we would end up staying for dinner as well. (Many were/are family friendly – we weren’t really hip on the idea of bringing our daughter to a bar or winery, but to each his own.) Back in the day that meant the party was to be found at places like TGI Fridays and El Torito. (The latter, if you stayed long enough even offered dancing in the bar.

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Anyone else remember the Discos of SCV? LOL.)

I feel like the next step for us will be the early bird dinners at iHop, and no cocktail at all…? I hope not. I do know that older friends of mine have pulled back from wine club memberships – at least from wines that are meant to sit in our cellars for 10 years or more – because my pals in their 70s are buying more splits (half bottles), trying to drink through what they already do have and/or are looking for wine brokers to sell their wines to. They do go out…or at least join us for wine on the porch sometimes!

Life is an every changing highway.

I’m hoping by the time we start dining at 4pm we’ll be in a place like Atria assisted living, where my mother has happily camped for nearly a year now, and be having cocktails by 2pm and up to two glasses of wine with dinner…now that doesn’t sound too bad does it?

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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.

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

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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 7th Street, suite G600

Los Angeles, CA 90017

T: 213.282.9070

www.HatchYakitori.com