2019’s Craft Producer of the Year Kentucky Peerless Unveils Double Oak Bourbon

October 16, 2021 by evebushman

LOUISVILLE, KY. (PRWEB) – Kentucky Peerless Distilling Company announces the release of their newest whiskey, Peerless Double Oak Bourbon. This expression was born out of necessity, not marketing tactics. Peerless Double Oak Bourbon will be available in Kentucky, California, Illinois, Florida and New York.

Kentucky Peerless started crafting Double Oak whiskies with the original intention of rescuing whiskey from a leaky barrel, losing too much quantity to Angel’s share. When a barrel has a leak that cannot be repaired, the whiskey is transferred into a new charred oak barrel to continue its journey. By exposing the whiskey to a second barrel, the whiskey develops unparalleled complexity as well as a heavy mouthfeel.

The Single Barrel Double Oak whiskies offered in the past at Kentucky Peerless have received overwhelmingly positive feedback, which has led to this release. Master Distiller Caleb Kilburn said: “With the amazing response to our very limited Double Oak program to date, we have decided to improve the quality and accessibility of the product. Where in the past we would leave things up to chance, we are now intentionally curating barrels to become Double Oak.”

Kilburn shares that the tasting notes reflect the characteristics of both barrels, and the dedicated tasting team is looking for prominent grain, fruit and herbaceous characteristics. Kilburn writes the tasting notes, including spicy oak, cinnamon, honey and leather as the more pronounced elements.

Find out more at kentuckypeerless.com or visit the distillery at 120 N. 10th Street in downtown Louisville. The distillery is open for tours and tastings by reservation Monday through Saturday 10 a.m. to 5 p.m.

About Kentucky Peerless Distilling Co.
The Peerless family’s very first bourbon went into a barrel in 1889. They have since revived the craft in their own state-of-the-art distillery in the Bourbon District, where they use the finest ingredients. The Peerless family believes that patience builds character and fine Bourbon and Rye can never be rushed. All under one roof, the select Kentucky Peerless grains are milled, cooked, fermented, double-distilled and barreled as Bourbon and Rye.

2017 Awards
Tricor Braun’s Spirits Division Package of the Year
Small Batch Rye named Top 20 Most Exciting Whiskies of the Year by Whisky Advocate Magazine

2018 Awards
Small Batch Rye named Top 5 Best American Whiskey in Forbes magazine

2019 Awards
“Craft Producer of the Year” for the Americas by Whisky Magazine
“Global Craft Producer of the Year” by Whisky Magazine

2020 Awards
Small Batch Kentucky Straight Bourbon named “Best Kentucky Bourbon” by World Whiskies Awards
Peerless Small Batch Kentucky Straight Rye awarded Category Gold for Rye 12 Years and
Under by Whisky Magazine
Master Distiller Caleb Kilburn was a finalist for best distiller by Whisky Magazine
Peerless was among the 12 final nominees for best distillery tour by Whisky Magazine

2021 Awards
Small Batch Bourbon received 92 points from Wine Enthusiast magazine
Small Batch Rye received 93 points from Wine Enthusiast magazine

For more information, visit kentuckypeerless.com
Contact: Kentucky Peerless Distilling Company
120 North 10th Street, Louisville, KY 40202
(502) 566-4999
Contact@KentuckyPeerless.com
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INTRODUCING HONKAKU SPIRITS’ SHOCHU PORTFOLIO

September 18, 2021 by evebushman

Fukuoka, Japan: Honkaku Spirits is proud to announce the U.S. launch of its Shochu Portfolio, which highlights the spectrum of Japan’s traditional koji-fermented spirit. With SRPs ranging from $34.99 – $99.99/750mL, the Portfolio is distributed by Winebow, a national leading distributor of fine wine and spirits, and is currently available for sale in fifteen states: NY, NJ, CT, PA, DC, DE, MD, SC, GA, FL, IL, WI, MN, CA, and WA.

Richard Driscoll, Executive Vice President of Spirits at Winebow, says: “Earlier this year we began supporting Honkaku Spirits’ first product in the U.S., Takamine koji-fermented whiskey, which has already exceeded sales projections. We are delighted to now offer the first part of Honkaku’s shochu portfolio. Honkaku — which means ‘authentic’ — shochu is an unknown category to the U.S., and our sales team is thrilled to support these complex, artisanal products. We have written first-in-category distributor support education, much like we pioneered with agave spirits, and look forward to a strong market response. The wine crowd will love them; they are fabulous on their own, and they make incredible cocktails, too.”

The first shipment of the Shochu Portfolio features distilleries that honor Japan’s process of koji fermentation, a tradition that has been used to make shochu, sake, miso, and other umami-driven Japanese specialties for more than 1,200 years. These small, family-run distilleries use traditional methods to create layered, aromatic, flavorful shochu. This first shipment includes shochu made from rice, barley, sweet potato, and kokuto sugar (a traditional dark sugar from the southern islands of Japan).

The Portfolio currently offers three product lines:

The Obi Collection – Named for the traditional silk kimono belt, this collection debuts with five shochu made in Kyushu by female producers. Three of the expressions come from Furusawa Distillery, a 5^th generation-owned distillery established in 1892 and overseen by master brewer-distiller and distillery president Ms. Masako Furusawa since 2007:

Motoko (35% ABV); SRP: $48.99/750mL – This 100% rice shochu is distilled at normal atmospheric pressure to heighten its aromas, and then aged more than 8 years in ceramic pots and enamel tanks.
Masako (35% ABV); SRP: $46.99/750mL – This atmospheric distilled 100% barley shochu was aged for more than 11 years, including time spent in ceramic pots and enamel tanks.
Mahoko (35% ABV); SRP: $64.99/750mL – This atmospheric distilled sweet potato shochu was aged for more than 16 years, including time spent in ceramic pots and enamel tanks. This was made by Masako’s father to celebrate the birth of his granddaughter, Mahoko.

The two other expressions from the Obi Collection are from Nishihira Distillery on Amami Island. Established in 1927, the distillery makes ceramic pot fermented kokuto sugar shochu under the watch of master brewer-distiller Ms. Serena Nishihira, who is also a professional musician:

Selephant (30% ABV); SRP $59.99/750mL: With a name inspired by Serena’s childhood nickname, the label of this export-only shochu features a photograph of her own hand to symbolize shochu’s handmade nature.
Kana (30% ABV); SRP $67.99/750mL: Aged in oak for at least 1 year, this shochu is named after Kana, wife of Saigo Takamori, Japan’s last true samurai.

The Honkaku Harvest Reserve Collection exclusively features distilleries that either grow their own produce or work with local farmers to assure the highest quality ingredients. Like wine, the shochu featured in the collection are vintage dated. Poised for future growth, this portfolio currently features two shochu from Yachiyoden Distillery. Based in Japan’s Tarumizu region on the east side of the Sakurajima volcano, the distillery takes advantage of the area’s famous soil to grow the sweet potatoes used to make:

Crio “Frozen Moon” 2020 (25% ABV); SRP: $99.99/750mL: This shochu is made exclusively with hand-harvested, site-grown sweet potatoes that have been frozen, resulting in a sweeter shochu expression. This expression is extremely limited even in Japan, where it is often sold at auction on the secondary market.
Tsurushi “Floating Moon” 2020 (25% ABV); SRP: $99.99/750mL: This shochu exclusively features hand-harvested, site-grown sweet potatoes hung to dry in the distillery rafters prior to fermentation. Like Crio, this extremely limited expression is often sold at auction on the secondary market in Japan.

The “C&S Select” Collection will comprise many shochu. The first shipment includes two selections. The first is from Shoro Distillery; established in 1928, the distillery’s current master brewer-distiller — Mr. Hiroaki Yano — uses forward-thinking products and packaging to defy expectations commonly built around traditional shochu.

Colorful (30% ABV); SRP: $54.99/750mL: A collaboration between Hiroaki and another of his master brewer-distillers, Mr. Koji Okayama, this is a blend of two distillates made three years apart (2016 and 2019) from locally grown sweet potatoes, with a Thai rice starter fermentation.

The second expression in the “C&S Select” Collection comes from Tensei Distillery. Established in 1901, this distillery uses the softest strike water in Kyushu to make their shochu, resulting in rounded, mouthwatering spirits.

Mugi Hokka (25% ABV); SRP: $34.99/750mL: This shochu is made with 100% heirloom Schooner barley. Eight percent of the barley is roasted, a process that gives the shochu distinct notes of coffee and dark chocolate.

Please drink responsibly.

About Honkaku Spirits: Founded in 2020 in the midst of a global public health crisis, Honkaku Spirits is the first portfolio devoted exclusively to koji-fermented spirits including honkaku (authentic) shochu, Ryukyu Awamori from Okinawa, and koji whiskey from Japan. Working exclusively with family-run distilleries, Honkaku Spirits is devoted to introducing the best traditional Japanese spirits to America. The company is led by Christopher Pellegrini, author of The Shochu Handbook, the first English language book about Japan’s indigenous spirits, and supported by ambassador Stephen Lyman, author of the James Beard Award-nominated Complete Guide to Japanese Drinks. Bruce Gearhart – formerly president of Bacchus Importers, one of the premier fine wine and craft spirits distributors based in the mid-Atlantic – is the Managing Director.

For more information, please write info@honkakuspirits.com or visit www.honkakuspirits.com

“Experience Summer at the Pace of Portalegre, Portugal” via a 2019 Quinta da Fonte Souto Branco

September 9, 2021 by evebushman

During this long summertime period the weight of the heat can be lifted…when I get a new-to-me wine for review. This time it’s a 2019 Quinta da Fonte Souto Branco, DOC Alentejo, Portalegre. Before I opened the bottle to make my tasting notes I learned (see “more information” below) that the word fonte means water and the other word foreign to me, souto, means chestnut grove. Wine made with water from a chestnut grove sounded just perfect to me. Also learned that this the grape, Arinto, a popular variety in Portugal, was blended with 25% Verdelho grapes to make this wine.

My Notes

Pretty light yellow with just the slightest tinge of shiny green grass in color, then came aromas that included sweet pineapple, green apple, cream, toast and a little ash – really different than what I’ve noted in any other white, must be the Arinto grape I’m unfamiliar with. On the taste, I noted crisp lemon-lime, lemon pith, tart apple, pineapple again and the fruit holding on for a long satisfying finish. There was a mild acidity, that also contributed to the finish, but it was the citrus – notably the lime and lemon – that really gripped the front of my palate. We enjoyed this wine with a Chicken Fettucine Alfredo, as I thought the crispness of the wine would serve to both cut through and complement the rich creamy sauce. And it did.

More Information

…experience the best of Portalegre in the Alentejo region of Portugal through Symington Family Estates’ expertly balanced offering. Hailing from a place where water “fonte” flows freely and the vineyards are touched by a sprawling “souto”, or chestnut grove, the 2019 Quinta da Fonte Souto Branco, DOC Alentejo, Portalegre (SRP $25) is a crisp white wine from Symington Family Estates’ foray in Southern Portugal.

…(this is) a white wine that truly embodies all the strengths of the estate’s unique terroir, like the freshness and balance afforded by the vineyard’s altitude of 1,640 feet and the concentration of flavor derived from mature, low-yielding vines which are nestled in schist and granite soils. In Portalegre, the 2019 vintage saw a dry and mild agricultural year, with shifts in diurnal temperatures in the hotter months resulting in even progression of maturity along with desirable preservation of acidity in the grapes.

The wine is a wonderful expression of the Arinto variety, which is widely regarded as Portugal’s finest white grape, and is accompanied by 25% of Verdelho. The grapes were handpicked and de-stemmed followed by a gentle crushing and then briefly fermented in stainless steel before aging in a combination of new French and central European oak. The result is a golden wine with aromas of subtle, smoky toast and hints of vanilla, floral, honeysuckle, and a touch of grapefruit. The palate gives way to a welcoming creamy texture, punctuated by hints of lichee, yellow plum, tea, and white pepper.

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.

Mikkeller Bar San Francisco Opening

August 31, 2021 by evebushman

SAN FRANCISCO /PRNewswire/ — After a tough year in the US and a long lockdown, Mikkeller San Francisco can now finally look forward to opening its doors again at the start of the new year.

“Mikkeller Bar San Francisco was the second Mikkeller Bar we opened and the start of our entire operation globally, so that place means something very special to us. It is a bar that has done really well right from the beginning in 2013, and we are of course very happy and grateful that very soon we’ll be able to invite the old regulars and other beer lovers back into the bar again,” says Mikkel Bjergsø, founder and Creative Director of Mikkeller.

Mikkeller Bar San Francisco is now one of three Mikkeller locations in California. In addition to San Francisco, Mikkeller owns a combined brewery, tasting room and bottle shop in Miramar, San Diego, plus a bar in the Little Italy area of San Diego.

In connection with the reopening, the bar has been remodeled, which Mikkeller’s Danish designer Camilla Monsrud is responsible for. The bar has been modernized changes and that bring some color details into play, to form a soft contrast to bricks and iron beams and at the same time create a common thread to Mikkeller’s other locations, which are characterized by their Scandinavian and minimalist lines.

As something new, the premises at 34 Mason Street will also house a bottle shop, so guests will have the opportunity to buy beer and merchandise to take home from the bar. The food concept continues largely as before, with head chef Antonio García serving solid high-end bar food. In connection with the opening, Mikkeller’s brewery Baghaven, which is internationally recognized for its unique spontaneously fermented beers, will have its debut in the US at Mikkeller Bar SF.

Mikkeller Bar SF reopened in April but will have its grand opening celebration the week of July 26^th. This reopening will feature beers, food, and special events the entire week to celebrate the opening. For a list of detailed events please visit our Social Media channels below:

https://www.facebook.com/MikkellerBarSanFrancisco
https://www.instagram.com/mikkellerbarsf/
https://mikkeller.com/locations/mikkeller-bar-san-francisco

Shibui Becomes Most Awarded Japanese Whisky to Launch in the United States

August 25, 2021 by evebushman

The Woman-Owned Company Earns Record Number of Accolades in Nine Months

NEW YORK/PRNewswire/ — Shibui Whisky has become the most awarded Japanese whisky brand to launch in the United States, earning a record number of accolades in its first nine months with 15 medals and 19 scores of 90 or above from global spirits competitions and world-renowned experts.

Among Shibui’s nine initial range offerings, the Single Grain 10-Year-Old Virgin White Oak was certainly a highlight, earning a staggering 95 points from the 2021 International Wine and Spirit Competition and 95 points from the 2021 Ultimate Spirits Challenge, as well as recognition as a Chairman’s Trophy Finalist.

Part of IND Beverages, a woman-owned company founded by sisters Lauren and Rachel Simmons, Shibui launched in October with nine unique expressions aged up to 30 years. The sisters brought in Co-Owner and Head of Global Whisky Nicholas Pollacchi to lead Shibui to success.

“We are honored and delighted that Shibui whiskies have been so well received by some of the greatest aficionados and experts around the world, especially in such a short amount of time,” said Pollacchi. “We look forward to raising the bar so our customers can continue to raise a glass of award-winning whisky.”

Competing against 4,000 entrants from 86 countries at IWSC and similarly thousands of entrants from 52 countries at USC, Shibui is quickly making a name for itself in the spirits industry.

Highlights from International Wine and Spirit Competition (IWSC), Ultimate Spirits Challenge (USC), San Francisco World Spirits Competition (SFWSC) and Whisky Advocate (WA):

Shibui Niigata Range
Grain Select – USC: 90 points, SFWSC: Silver Medal
Pure Malt – IWSC: 92 points
Pure Malt 10 YO – IWSC: 91 points, USC: 92 points, SFWSC: Gold Medal

Shibui Okinawa Range
Single Grain Small Batch 8 YO Sherry Cask – WA: 90 points
Single Grain 10 YO Bourbon Cask – IWSC: 92 points, USC: 94 points & Chairman’s Trophy Finalist
Single Grain 10 YO Virgin White Oak Cask – IWSC: 95 points, USC: 95 points & Chairman’s Trophy Finalist
Single Grain 15 YO Sherry Cask – IWSC: 92 points, USC: 92 points, WA: 92 points
Single Grain 18 YO Sherry Cask – USC: 91 points
Single Grain 30 YO Rare Cask Reserve – WA: 91 points

ABOUT SHIBUI
Shibui whiskies are crafted by multiple award-winning distilleries from two different regions of Japan, making their range of whiskies truly unique. Shibui World Blends showcase the art of Niigata Master Blenders who create exquisite marriages of flavor using multi-cask maturation. Shibui Single Grain whiskies are a reflection of the Japanese distilleries in Okinawa who distill the grains of the land and make whisky unlike any other.

Trailblazers in transparency, Shibui wants consumers to know exactly what is in the glass. Shibui shares details about the distilleries, grains, blends, fermentation, distillation and maturation, as well as the fact that all Shibui whiskies are 100% natural in color.

Ranging from World Blends to Single Grain Japanese whiskies aged up to 30 years, Shibui is priced from $49 to just over $1,000 creating an opportunity to try a Shibui whisky at every level.

Visit Shibui @drinkshibui on Instagram and www.shibuiwhisky.com.

Two rare bottles of 1889 Tokaji Essencia, Zimmerman Lipot by the Jewish Zimmerman family to be offered at auction

July 12, 2021 by evebushman

Two bottles of incredibly rare 1889 Tokaji Essencia, Zimmerman Lipot from Hungary’s most renowned wine region Tokaj and from the most famous family to produce it, will be offered in Dreweatts Fine and Rare Wine and Spirits sale on July 8, 2021. The Tokaji Blend is a term used to describe the varietal composition of the revered wines of Tokaj, Hungary and the area and vineyard, which have an impassioned history, centred around the first winemakers of the region, the Jewish Zimmerman family.

This photo is NOT of the wines in this auction, it is just to give you an idea and photo credit goes to FinestAndRarest.com

The Zimmermann family were wealthy Jewish landowners, creating the region’s legendary sweet wine from first-growth vineyards from the 19^thcentury until World War II. They had numerous vineyards across Tokaj and approximately 60 cellars and lived in an elegant townhouse in Mád, as well as having a second residence in Abaújszántó. Highly successful, their wines were prized, receiving several gold medals at competitions in Berlin in 1892 and Paris in 1896. The company continued to flourish with offices in Budapest, Berlin, Katowice, London and New York, until the occupation of Hungary by Germany in 1944. It was then under General Dome Sztojay and SS Colonel Adolf Eichmann that 437,402 Hungarian Jews were deported to Auschwitz, amongst them the Zimmerman family, in an attempt to eradicate the last intact Jewish community in occupied Europe. The vineyards were left to fall into disrepair and eventually taken over by the communist state when Hungary fell to the Red Army in 1945 and communism ruled until the 1980s.

It was in 1990 following the fall of communism, that the first foreign investor in the region purchased the land and vineyards. British wine writer Hugh Johnson acquired it from more than 60 individuals, who had bought it when it was privatized some years before. In doing so, he founded the winery known as Royal Tokaji, which has established itself as one of Hungary’s most foremost wineries. The region of Tokaj was also designated a world heritage site in 2002.

In June 2016, six descendants of the Zimmerman family’s holocaust survivors unveiled two plaques at the front of the headquarters of the Royal Tokaji wineries in Hungary, recognizing the family’s unequivocal link to the history of winemaking in the region and in tribute to the Jewish community there that lost their lives.

The first plaque reads: This was the home of Miklos and Blanka Zimmermann and their two children and the second notes the former home of Lajos and Margit Zimmerman. The signs also go on to note the Zimmerman family’s long history of involvement in: the cultivation, production and marketing of Tokaji wines, since the early 1800s.

The two bottles of 1889 Tokaji Essencia, Zimmerman Lipot being offered for sale at Dreweatts are therefore exceptionally rare and are almost a slice of history. Mark Roberston, Head of the Wine department at Dreweatts says, “One can almost distil the political history of Europe in the 19th and 20th century through Tokaji” and regarding the wine itself he comments; “The free run juice of the aszu grapes can take 6 or 7 years to ferment fully to a maximum 3-7%. This supernatural concentration of sweetness is beautifully married with an unusual level of acidity creating a wine that can age effortlessly across the centuries. Traditionally served on a crystal spoon, what an experience awaits”.

Michael Broadbent, MW describes it as follows, “Several consistent notes. Most memorably, on my first visit to Budapest in 1972, with Josef Dömöter, Head of the Hungarian Wine Trust and Fred May, the UK Monimpex importer. Neither had ever tasted an old Eszencia before. I opened it in Herr Dömöter’s office, to great wonder and satisfaction, and took the remaining half the following morning to Tokaj, where, in Tarcal, I had lunch with the technical Head of the Research Institute for Viticulture. He didn’t like it! Briefly: a deep, warm amber; glorious fragrance, rich, chocolatey, spicy; sweet of course, plump, concentrated taste of singed sultanas, excellent acidity. Last tasted in Leiden Nov 1982 *****”

Mark Robertson concludes, “These are important bottles and I hope they are enjoyed with a chink of the glass to the man and his family who made them”. They carry an estimate of £500-£1,000 per 500 ml bottle and will be sold in two separate lots.

WhistlePig Goes Beyond Bonded with 100.1% Farm-to-Bottle, Single Barrel Rye & Bourbon

June 30, 2021 by evebushman

SHOREHAM, VT. (PRWEB) – WhistlePig Whiskey, the #1 distiller in the ultra-premium and luxury rye whiskey category in North America, celebrates a milestone this Spring with the release of two 100% grain-to-glass whiskeys from the WhistlePig Farm. WhistlePig’s long anticipated FarmStock Beyond Bonded Rye is joined by FarmStock Beyond Bonded Bourbon. Both Rye and Bourbon are harvested, distilled, aged and bottled by hand at the WhistlePig Farm and Distillery in Shoreham, Vermont. With Beyond Bonded, WhistlePig defines a new standard of quality that is not only Bottled-in-Bond, but Single Barrel, fully traceable at every step of the Farm-to-bottle journey, and bottled at 100.1 proof, just beyond the Bonded whiskey standard. With just 24 barrels of Rye and 16 barrels of Bourbon in the 2021 release, Beyond Bonded FarmStock Rye and Bourbon are among the most rare and collectible whiskies ever produced from the WhistlePig Farm.

WhistlePig’s FarmStock Beyond Bonded Rye is a Straight Rye Whiskey crafted from 100% Remington Rye harvested from the ‘North Orwell 1’ field of WhistlePig’s 500-acre Farm. FarmStock Beyond Bonded Bourbon is a Straight Bourbon Whiskey made with a high rye mash bill clocking in at 51% Dent Corn and 49% Remington and Rifle Rye varietals harvested from ‘North Orwell 1’ and ‘North Orwell 2’ fields. Both whiskeys were distilled on WhistlePig’s original hybrid still, ‘Mortimer’, proofed with water from WhistlePig’s Farm well, and aged for upwards of four years in Vermont Estate Oak barrels which were produced from local Vermont oak. The oldest barrel in the release was aged for four years, 8 months and 14 days.

WhistlePig FarmStock collectors will be able to trace the Farm-to-bottle journey via a unique QR code on the label. Each code reveals thirty unique facts about their individual whiskey, from growing conditions to fermentation days to barrel specs to bottling team.

“Today’s craft spirits drinkers, especially whiskey collectors, are incredibly knowledgeable and passionate about process,” says Jeff Kozak, CEO. “After working toward a 100% Farm whiskey vision for more than a decade, our team is proud to invite WhistlePig fans to look under the hood at who, where, when and how our grain-to-glass whiskey is created, and to offer a one-of-a-kind experience from each barrel.”

Beyond Bonded Rye follows WhistlePig’s original FarmStock Rye Crop series, released between 2017 and 2019, blending WhistlePig Farm Rye and other aged Straight Rye Whiskeys. The third and final edition, featuring 52% Farm-to-bottle Rye, will continue to be available alongside the limited release FarmStock Beyond Bonded Rye. Beyond Bonded Bourbon takes the whiskey world by surprise as WhistlePig’s first ever Bourbon release, after quietly seeding, harvesting and distilling the grain alongside their Rye varietals and other experimental crops.

Behind the scenes at WhistlePig, you’ll find Distiller Emily Harrison. Beyond Bonded Bourbon is especially close to her heart, having started out in Kentucky’s large bourbon distilleries before discovering her true passion for craft whiskey, and following it to Vermont. Emily leads a team of 4 distillers at WhistlePig Farm and manages the Farm-to-bottle process from the beginning. This includes creating crop plans with WhistlePig’s farmer, checking quality of the mash ingredients and distilled whiskey, and creating schedules for mashing, fermentation and distillation. Emily works closely alongside Meghan Ireland, WhistlePig’s Chief Blender, who in college, after reading an article about a female chemical engineer turned Master Blender, knew that she also wanted to get into the craft spirits industry. At the WhistlePig Farm, Meghan picks up when the barrels are filled, seeing the process through to ensure WhistlePig maintains its award-winning quality and taste.

“Beyond Bonded has been our most ambitious experiment to date. Whiskey making is a labor of love, with challenges at every step of the process” says Emily Harrison, WhistlePig Distiller. “In Vermont, the short growing season and extreme temperatures make for much tougher farming than in the south. After harvest, Rye is a notoriously difficult grain to distill, but we’ve always believed that the benefits of its complexity are well worth the effort. FarmStock Beyond Bonded shows its incredible potential once again, in both Rye and Bourbon. Seeing it leave the Farm is a dream come true.”

Earlier this month, to debut the Beyond Bonded collection, the first ever barrel of Beyond Bonded FarmStock Rye, Barrel No. 0001, was auctioned off at Dana Mecum’s 34th Original Spring Classic in Indianapolis. After whiskey fans across the country bid on Barrel No. 0001, the winning bid resulted in a total contribution of $100,100.00 to Farm Aid.

Hitting shelves across the United States this month, with no barrel or bottle being exactly alike, both Beyond Bonded Rye and Bourbon will be offered with an SRP of $99.99 per 750ml bottle. The next limited release of Beyond Bonded is expected in Spring 2022.

About WhistlePig Whiskey

Founded in 2007, WhistlePig has become the #1 distiller in the ultra-premium and luxury rye whiskey category in North America, featuring the bold and often untapped flavor of Rye. WhistlePig is leading a surge of innovation in the emerging field of North American whiskey. As the most decorated Rye whiskey – having received the coveted ‘Best in Show Whiskey’ title from the 2017 San Francisco World Spirits Competition, WhistlePig is widely viewed as the world’s finest Rye. With the opening of its distillery on its 500-acre Vermont farm in the fall of 2015, WhistlePig has also become one of the leading farm-to-bottle Rye whiskeys in the world. For additional information, please visit whistlepigwhiskey.com.

IICHIKO, JAPAN’S LEADING SHOCHU, ANNOUNCES “IICHIKO FOR THE WIN” COCKTAIL COMPETITION IN NYC THIS SUMMER

June 22, 2021 by evebushman

New York, NY — This summer, Japan will capture the world’s attention for weeks. iichiko, Japan’s leading barley shochu brand, is hosting a sports-inspired cocktail competition in August. Managed by Davos Brands, the competition is open to legal residents of the contiguous 48 U.S. states (and Washington, DC) ages 21 and up, with all entries submitted on www.iichiko.com/cocktailcompetition. The competition’s six finalists will be announced in July and will compete at the Grand Finale event in New York City in August. The grand prize is a trip for the winner and a guest to Tokyo and Kyushu Island, home of the iichiko distillery.

The all-star lineup of judges* for the competition are:

● Kenta Goto, New York

● Masahiro Urushido, New York

● Julia Momose, Chicago

● Jacques Bezuidenhout, New York

● Kevin Diedrich, San Francisco

● Natasha Sofia, Chicago

“We are very proud that some of the most prominent bartenders in the U.S. will be part of our judging panel,” says Daniel Mandelbaum, VP of Marketing, Davos Brands. “Each of them has worked extensively with iichiko Saiten and are excited by its limitless potential for shaking up the U.S. cocktail scene. We are looking forward to the sports-inspired submissions that will showcase iichiko Saiten’s incomparable versatility and umami notes.”

Competition Guidelines and Grand Prize

● Eligible Entrants:

● Legal residents of the contiguous 48 U.S. states (and Washington, DC), age 21+

● Cocktail Inspiration:

● Favorite sport such as Gymnastics, Volleyball and Swimming

● Judging Criteria:

Best showcasing of iichiko Saiten or a non-alcoholic alternative, with a minimum of 1.5 ounces used in the cocktail
Extent to which cocktail reflects inspiration of a summer sport
Name of the cocktail
Overall flavor and deliciousness
Creativity and originality

● Ingredients:

Recipes must incorporate 1.5 ounces of iichiko shochu or a non-alcoholic alternative and a maximum of five additional and readily accessible ingredients, plus a garnish, to ensure reproducibility

● Submission Period: May – July 15, 2021

● Finalists & Winner Announcements:

Finalists will be announced July 2021
The Grand Finale competition will be held in New York in August 2021
The Grand Prize winner will be announced in August 2021
The Grand Prize:
- A week-long trip for the winner and their guest (21+ years old) to Tokyo and Kyushu Island

Tasting Notes on iichiko Saiten

On the nose, iichiko Saiten is redolent with aromas of honeydew melon, white grape, pickled watermelon rind and kabosu citrus. There are also hints of soy, white pepper and rich barley. On the palate, iichiko Saiten has a strong start and a long finish. It exudes rich umami notes of jasmine tea, white peach, minerals and earth with some citrus and a saline finish that beckons another sip.

About iichiko

iichiko Shochu is the native spirit of Japan – a white spirit that’s incredibly rich in flavor, yet smooth and easy to drink with food. iichiko, pronounced EACH-ko, is produced on Kyushu, Japan’s southernmost main island. iichiko is produced by Sanwa Shurui, Co., Ltd., one of Japan’s most esteemed producers of shochu, sake and wine. iichiko Saiten is a true honkaku shochu, which is distilled only once, and no artificial additives or sweeteners are permitted. Moreover, the single distillation better preserves the flavors created during fermentation, as opposed to multiple distillations that strip them out. The brand’s portfolio includes iichiko Saiten and iichiko Silhouette. For more information, please visit www.iichiko.com and follow-on social media @iichiko_usa.

About Davos Brands

A wholly owned Diageo subsidiary whose mission is to build and develop the highest quality, best-in-class wine and spirits brands that create a meaningful, valuable connection with consumers. We do this through teamwork, passion, innovation, entrepreneurial spirit, and relentless perseverance. The Davos Brands team members are recognized to be amongst the best performers in the industry. The team operates in a collegiate, open-structure, and dynamic mode. We think outside of the box and finds ways to obtain outstanding results through an entrepreneurial focus. Based in New York, the Davos Brands luxury portfolio is currently composed of Aviation American Gin, Balcones Distilling, Sombra Mezcal, Astral Tequila, iichiko Shochu, and TYKU Sake. Visit www.davosbrands.com/ for more information.

Introducing Mezcal Rosaluna, an Earth Agave Spirit With a Smooth Finish

June 9, 2021 by evebushman

LOS ANGELES (PRWEB) – Made in a small Mexican village in Oaxaca, Mexico, Mezcal Rosaluna has officially launched in the United States and is available online and in-store. The handcrafted Mezcal is produced from self-grown agave and offers complex notes of both citrus and tropical fruits, combined with a hint of agave smoke and a silky smooth finish. Available in 750 milliliter bottles, the blend is 40% alcohol by volume and is certified vegan, non-GMO, gluten-free, zero carb, plant-based, and carbon neutral.

Mezcal Rolsaluna is created by a brother and sister duo from the quaint town of Santiago Matatlán, which is often referred to as “The World Capital of Mezcal.” Their family perfected the craft of creating Mezcal over the course of six generations, leaving the sibling duo with the ability to grow, farm, ferment, and distill agave from seed to bottle; the result of this is a fully-integrated process that is both sustainable and carbon neutral. The process begins by planting baby agaves and nurturing them for eight years, with hand-cleanings and constant maintenance of fresh, Matatlan soil. After eight years, the heart of the agave is harvested by removing the leaves and extracting just the sweetest part: the piña in the middle. These are then taken to an underground pit and carefully placed atop a stone-buried fire to be roasted for up to five days (adding that cooked, smokey flavor to the Mezcal). These roasted pineapples are then taken to a mill to extract juices and fiber, and are then fermented with water for up to eight days. Finally the remains are distilled, with the head and heart of the first distillation going back in for a second round, separating alcohol from water to truly enhance the purity of the Mezcal.

The result of this process is a robust Mezcal designed with intricate layers of complimentary flavors, all highlighted by a smooth finish. Its aroma is built on tropical fruits and notes of citrus, cinnamon, and ginger, all of which pair beautifully with the caramel notes of the roasted agave hearts. Mezcal Rosaluna pairs well with numerous drinks and fruits including cranberry, coffee, and grapefruit, while also leaving room for experimentation and design. The makers themselves have lovingly crafted 16 unique cocktail recipes that include Mezcal Rosaluna, including the Pink Moon Paloma, the Topo & Luna, and the Seventeen Fifty. No matter how it’s mixed, every sip is a beautiful and intricately woven blend of flavors that is the result of generations of refinement from the World Capital of Mezcal.

Handcrafted in the foothills of Oaxaca Mexico, Mezcal Rosaluna is an authentic agave spirit developed over the course of six generations. It is self grown, processed, and distilled without GMOs, gluten, or carbs, making it vegan, plant-based, and carbon neutral. Bottles are available to purchase on Drizly and ReserveBar, with more information available on https://mezcalrosaluna.com/.

Tasting A Tribute Wine: 2011 DON Cabernet Sauvignon by Pure Cru Napa Valley, Winemaker Mitch Cosentino

May 7, 2021 by evebushman

Eddie and I tasted the 2011 “Don” Cabernet Sauvignon Tribute Wine with Mitch Cosentino, founder and winemaker at Pure Cru Napa Valley, in 2015. We liked it so much then we bought a few bottles, found them in our cellar recently and decided that we needed to crack one open. Below are notes from the back label, my tasting notes from 2015 and 2021, the technical notes, and a new quote from Mitch.

What is the tribute for?

In April 2014 we lost a family member, friend and partner, Don Held, aka Superman. This wine, like Don who had so many special qualities, has been developed as a tribute to his life. He lived life to the fullest and enriched the lives of those lucky enough to be around him. Two of the rarest clones of Cabernet Sauvignon grapes have been blended to produce this extremely rare, one of a kind wine.

For those that knew Don, we hope when you drink this wine it will bring back so many beautiful, lasting memories. For those of you who did not have the pleasure of knowing him, our hope is “Don” will inspire you to makes some special memories of your own.

We never met Don, but we do raise a glass – from his remarkable wine – to him now.

2015 Tasting Notes

2011 The Don: (25% of the sales of this wine go to Make-A-Wish foundation and is named after a former partner in the winery that has since passed away.) 100% Cabernet from “two of the rarest clones” that shall not be named…I got aromas of dust, what Mitch referred to as “lead pencil”, blackberry and hard candy; very rich dark fruit, velvety, intense black cherry that would be hard for any taster to miss, doesn’t need food or aging. 96 Eve pts.

2021 Tasting Notes

14.8% alcohol.

Opaque, dark purple in color. Aromas included dried blackberry, fresh blueberry pie and chocolate mousse desserts, pecan, campfire, black pepper, toasted wood/sweet bark, spicy. Velvety layers of dark spicy fruit flavors that goes on and on. Found the same blackberry and blueberry notes as on the nose, balanced with spice notes, coffee grounds, tannins doing their job. Doesn’t need food, which seems remarkable as it’s a big wine. 97 Eve pts.

I texted Mitch after we tasted Don and he added this news, “…we just bottled the same blend from 2017 in honor of another partner who passed, Dr. Prab. That is the last we can do because one of the clones (the Lafitte) was torn out by the current owner of the property unfortunately. It will be offered to club members this summer. I have hidden the Don’s that I have to keep me from drinking them.”

Technical Sheet

Napa Valley (100%), 100% Cabernet Sauvignon.

Winemaking: Each lot was punched cap fermented and barrel aged for 36 months in selected French Oak barrels then blended before bottling.

Tasting Notes: Currants with a hint of spice and a gravel like mineral element in the nose. On the palate it is intense and dense with black fruit. Very varietal and well structured, accented by spice throughout add to that long, complex and complex finish.

Special Notes: This is a very special tribute wine. The Cabernet Sauvignon components are very unique. The two clones used are the rarest in the Napa Valley. One is the Secret Clone from its original vineyard on a hill in Pope Valley and from a small block in Yountville. The other is the “L” Clone which supposedly traces its origin to the famous Chateau Lafite Rothschild property. This is the first use from new plantings in Pope Valley where it exhibits a distinctive Pauillac minerality and dense black fruit as it does in Bordeaux.

(Production limited to 80 cases.)

https://www.purecruwines.com

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