Eve's Wine 101

Arizona Wines Score Big in San Francisco Chronicle Wine Competition

by

San Francisco, CA. – The San Francisco Chronicle Wine Competition (SFCWC) is one of the world’s most highly publicized and well-respected wine competitions of both local and large-scale wineries. A testament to the quality of wines being grown in the state, several of Arizona’s wineries have been chosen as winners in this year’s SFCWC competition.

Photo from Phoenix.org

Arizona has three wine growing regions (Verde Valley, Willcox and Sonoita/Elgin), all of which are designated American Viticultural Areas. In total, there are more than 120 wineries and tasting rooms, many of which grow varietals native to Italy and Southern France. The following wineries placed in the categories below:

  • Callaghan Vineyards:
    • Red Blend: Grenache leading blend – Up to – $29.99
    • Port – Up to – $32.99
    • White Blends – $28.00 and over
    • Cabernet Franc – $30.00 – $39.99
    • Red Blend: Grenache leading blend – $30.00 and over
    • Red Blend: Petite Sirah leading blend.
  • Copper Horse Vineyard:
    • Cabernet Sauvignon – $35.00 – $38.99
  • Four Tails Vineyard:
    • Cabernet Sauvignon – $35.00 – $38.99
    • Petite Sirah – $28.00 – $34.99
    • Viognier – Up to – $26.99
    • Petit Verdot – Up to – $39.99
    • Tempranillo – Up to – $34.99
    • Dry Rosé/Blush Blend – RS 0
  • Golden Rule Vineyards:
    • Red Blend: Sangiovese leading blend
    • Red Blend: Petite Sirah leading blend
    • Aglianico
    • Mourvedre
  • Heart Wood Cellars:
    • Cabernet Sauvignon – $39.00 – $41.99
    • Red Blend: Syrah leading blend – $36.00 and over
    • Tannat
    • All Other Red Varietals
    • Port – $33.00 and over
    • Red Blend: Petite Sirah leading blend
    • Sangiovese – $35.00 and over
    • Tempranillo – $35 and over
    • Dry Rosé/Blush – RS .1 – .299
    • Mourvedre
    • Petite Sirah – $46.00 and over
    • Pinot Noir – $44.00 – $47.99.
  • High Lonesome Vineyard:
    • Malbec – $37.00 and over
    • Tannat
    • All Other Red Varietals
    • Other White Varietals
  • Javelina Leap Vineyard & Winery:
    • Rosé Sparkling
    • Merlot – $27.00-$30.99
    • Petite Sirah – $35.00-$39.99
    • Petite Sirah – $40.00-$45.99
    • Red Blend: Zinfandel leading blend – $25.00 and over
    • Riesling – Dry <.99 RS
    • Sangiovese – Up to $34.99
    • Sauvignon Blanc/Fume – $20.00-$25.99
    • Syrah/Shiraz – $31.00-$34.99
    • Tempranillo – $35 and over
    • Zinfandel – $42.00-$47.99
    • Barbera – Up to $34.99
    • Cabernet Sauvignon – $35.00 – $38.99
    • Dry Rosé/Blush Blend – RS 0
    • Red Blend: Merlot leading blend – $30.00 and over
    • Zinfandel – $32.00-$34.99
  • Jerome Winery:
    • All Other Red Varietals
  • LDV Winery:
    • Petite Sirah – $46.00 and over
    • Petite Sirah – $40.00-$45.99
  • Mogollon Vineyards:
    • Chardonnay – $23.00 – $25.99
    • Red Blend: Syrah leading blend – Up to – $35.99
    • White Blends – $28.00 and over
    • Grenache – Up to – $34.99.
  • Pillsbury Wine Company:
    • Petite Sirah – $46.00 and over
    • Syrah/Shiraz – $44.00 and over
    • Dry/Sweet Rosé/Blush – RS 1.00 and over
    • Grenache – $35.00 and over
    • Malvasia Bianca
    • Red Blend: Mourvedre leading blend
    • White Blends – $22.00 – $27.99
    • Mourvedre
    • Red Blend: Grenache leading blend – $30.00 and over
    • Red Blend: Syrah leading blend – $36.00 and over
    • White Blends – $28.00 and over
    • White Blends – Up to – $21.99
  • Strive Vineyards:
    • Aglianico
    • Cabernet Franc – $30.00-$39.99
    • Dry Rosé/Blush – RS 0
    • Petite Verdot – Up to $39.99
    • Port – $33.00 and over
  • Sultry Cellars:
    • All Other Red Blends: $35.00 and over
  • Tantrum Wines:
    • Chardonnay – $20.00-$22.99
    • Dry/Sweet Rosé/Blush – RS 1.00 and over
    • Red Blend: Petite Sirah leading blend
    • Pinot Noir – $32.00-$35.99
  • Winery 1912:
    • Grenache – Up to – $34.99
    • Albariño
    • Red Blend: Grenache leading blend – $30.00 and over
    • Verdelho
  • Zarpara:
    • All Other Red Varietals
    • Red Blend: Syrah leading blend – Up to – $35.99.

Congratulations to all the winners of this year’s competition! Find out more about Arizona Wines with Arizona’s Wine Trail Passport.

Reviewing the 2019 Château du Moulin-à-Vent Beaujolais

by

Given the opportunity to taste, learn and review a Beaujolais wine from Moulin a Vent and I snatched at it.

This would be their 2019 vintage, shared by owner/director Edouard Parinet and his father Jean-Jacques who co-runs the winery.

From the 2019 Château du Moulin-à-Vent Vintage Report

Several factors made this vintage quite unique … the harvest came very late, it was the sunniest year since 1990, and it was also the lowest yielding year since 2009. This flagship wine is produced from selections of the harvest from three top terroirs of Moulin-à-Vent, all located near the fifteenth century windmill at the heart of the Moulin-à-Vent appellation.

More on this Vintage:

  • 1,784 hours of sun versus 1,459 hours in average.
  • Sunniest year since 1990.
  • An early morning frost on April 4 affected 40% of the vineyard.
  • The wine was a late vintage, harvest started on September 11 an ended on September 18.
  • 80 pickers, all by hand, 35% whole cluster.
  • Juices are concentrated due to smaller berries.
  • Frost and heatwaves gave them the lowest yield in the past 19 years.
  • Rainfall in August allowed for maintained acidity levels.
  • Wine should be balanced, full-bodied, silky, aromatic and fine.
  • Fermentation ran between 15 and 30 days with the average being 20 to 25 for the domain.
  • Harvest Order by terroir : La Rochelle, Les Vérillats, Les Caves (‘Grands Savarins’), Les Thorins, Champ de Cour, Clos de Londres, Moulin-à-Vent.

In General:

  • Moulin-à-Vent is one the 10 Crus in Beaujolais, and one of the first AOCs.
  • Moulin-à-Vent means windmill, and wind has an important impact on the fruit.
  • There is age-ability to these wines, 20-30 years according to Parinet.

Château du Moulin-à-Vent Notes

Beaujolais region, Gamay grape

13% alcohol

EB Tasting Notes: Started with noticing a dark purple color, slightly brown on the edge indicative of age – an older wine – which surprised me for a 2019 so it may more be due to it being a “late vintage” compared to other years. On the nose I got aromas of ripe blueberries, lots of both fresh and dried red berries, sweet charred steak and freshly turned earth. The taste reminded me of a smooth and silky raspberry jam, plums, with a lively acidity and very tingly long finish. Very pleasant without food before dinner.

From Beaujolias.com: Why is Moulin a Vent referred to as the king of Beaujolais?

It used to be called the Romanèche-Thorins appellation. Strangely enough, only after the appellation name changed did it become one of the few Beaujolais wines not named after a specific commune. It is the strength and power emanating from the old windmill overlooking the vineyards that earned the appellation its name.

Château du Moulin-à-Vent

Wine Spectator Video with Director Edouard Parinet

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.

Perlises Pick: Monochrome

by

After months of no winery visits, we finally got out and about. But, something about us had changed. While we still love red wine A LOT, we have been drinking mostly whites during our stay at home and espousing our newfound “healthier diet and lighter wine to go with it” lifestyle to anyone who will listen.

It was now time to put our money where are our mouths are.

Meet Monochrome.

We first tasted Monochrome at the 2018 Garagiste Festival in Santa Monica. At that time, Michael wrote: I’m just going to say it: “It takes balls to make only white wine in red wine country. Since I was focusing primarily on reds I almost skipped it. Fortunately, Karen insisted I try the wines.

As usual…um, always…she was right. Especially loved the 2016 blend of Sauvignon Blanc and Marsanne as well as the 2016 blend of Marsanne and Chardonnay. They are pouring in Paso’s Tin City now and I highly recommend you check them out. We intend to.”

Three years later [!], we finally did.

If there was any doubt, Michael comments above were meant as a compliment, not an insult. Paso Robles is known for its big red wines and many (but certainly not all) of the white wines have the reputation of being viewed as an afterthought for that member of a tasting group that just “doesn’t like reds.”

Dave McGee is changing that, one wine-drinker at a time. He founded Monochrome in 2016 after a rich and varied career in industries such as radar design, stealth technology and neuroradiology. He completed the online UC Davis winemaking program and helped with the winemaking at Villa Creek and Alta Colina before making the jump to starting his winery, focusing entirely on white wine.

Taking a contrarian approach to the rest of the region, Dave and consulting winemaker Riley Hubbard focus on making only “white wines with depth, layers and complexity…” Sourcing grapes from Santa Barbara County on the south to Santa Cruz on the north (the three-hour-by-truck rule), they break each variety into small batches and use different fermentation and aging techniques for each, resulting in wines that really live up to the expression of the whole being greater than the sum of the parts.

Some notes on the wines we tasted:

2019 “Neither Here Nor There” is a blend of 56% Chenin Blanc from Jurassic Park Vineyard in the Santa Ynez Valley and 44% Sauvignon Blanc from the McGinley Vineyard in Happy Canyon. We picked up lemon notes and long finish. This wine has a really solid backbone.

2018 “Analog In A Digital Age” is 74% Marsanne from Camp 4 Vineyard in the Santa Ynez Valley, 17% Chenin Blanc from G2 Vineyard in the Willow Creek district of Paso Robles and 9% Viognier from Shokrian Vineyard in Santa Barbara County. The wine spent nine months in amphora. There was a really nice minerality on the finish.

2018 “Sense Of Out Of Place” – this blend of 53% Sauvignon Blanc from McGinley Vineyard and 47% Chardonnay from Donnachadh Vineyard in the Santa Rita Hills has a medium to long finish and pretty citrus/tangerine notes on the nose.

2018 “Wall Of Sound” is 68% Roussanne from Zaca Mesa Vineyard, Santa Ynez Valley and 32% Viognier from Shokrian Vineyard. This is a very rich classic Rhone blend.

2017 “Blasphemy” is an unusual blend of 80% Chardonnay from Donnachadh Vineyard and 20% Chenin Blanc from Jurassic Park Vineyard. It has a rich golden corn color, and is bright and rich, with a perceived sweetness [as it is 100% dry].

2019 “X-3” – the blend is 49% Roussanne from Zaca Mesa Vineyard, 37% Viognier from Plum Orchard Tree Lane Vineyard in Paso’s Templeton Gap and 14% Grenache Blanc from the G2 Vineyard. Some of this classic Rhone blend goes through the “death and resurrection” method wherein the juice is hyper oxidized and then allowed to come back to life. The wine has a very full mouth feel with citrus lemon notes and a medium to long finish

2020 “Barrel Distortion” – 94% Albarino from Plum Orchard Lane Vineyard, 6% Gewurtzraminer from Paraiso Vineyard, Santa Lucia Highlands. Very bright with smooth buttery notes.

You may have noticed an overriding theme here. These are serious, complex wines. A lot of thought and care went into making them and the approach to drinking them should follow suit. Monochrome is raising the bar for what white wines can be. Check them out in Paso Robles’s Tin City.

Monochrome

www.monochromewines.com

3075 Blue Rock Road, Paso Robles, CA 93446

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.

Perlises Pick: Caliza Winery

by

When we decided it was time to visit wine country again, selecting the region was pretty easy. Paso Robles has long been a favorite of ours, going back to the 1980s[!]. Deciding who to visit was a little tougher – there are a lot of people who we consider friends in Paso and many of the wineries are on our “favorites” list. In addition, there are many new wineries that deserve attention.

One thing that was certain was that we needed to visit Carl Bowker at Caliza Winery. The one and only time that we did visit Caliza must have been soon after they opened the tasting room in 2008 – Pam and Carl Bowker had started making wine commercially with the 2006 vintage, but didn’t make their first wines available until late 2008. [We had actually tried to plan a visit in 2018 but couldn’t coordinate schedules.] Since that one time, we had relied on tasting Carl’s efforts at various events, such as Rhone Rangers and the Garagiste Festivals and they were always outstanding. But with no events happening in the last year and a half, visiting became a must.

Upon our arrival at the winery at the end of Anderson Road in the Willow Creek District AVA, Carl gave us a 4-wheel tour of the hillside vineyard adjacent to the tasting room. Carl explained that while the Caliza property is 60 acres, only 28 of those acres are planted. The expected Rhone varieties are there [Syrah, Grenache, Roussanne, Viognier, Mourvedre / Mataro], along with some Primitivo, Petite Sirah, Tempranillo and Tannat. Limestone and slate dominate the soil in this area [Caliza means “limestone” in Spanish]. The qualities of the soil and the climate of the Templeton Gap are what make this AVA so unique and enables Caliza and neighbors such as L’Aventure and Booker to make such great wines, as do other wineries that source fruit from the area.

And great wines they are. Sitting outside with Carl and tasting through the lineup reminded us of how much we enjoy his wines:

2020 “Pink” Rosé – One of the more complex rosés we’ve had, with a rich, strong finish and notes of white peach; a very bright blend of Grenache and Mourvedre.

2019 Viognier – This delicious 100% Viognier was concrete egg fermented. We noted ripe melon fruit with a dry, medium finish, and a full mouthfeel.

2019 Kissin Cousins – the 2020 vintage is already sold out but fortunately Carl has some of the 2019 left of this blend (48% Viognier, 30% Grenache Blanc, 22% Roussanne) that is always one of our favorites. Fermented in a combination of neutral and new oak and stainless steel (depending on the varietal) this wine had a solid mid- palate, clean stone fruit, and white flowers on the nose.

2019 Sidekick – another tasty white blend, this one 80% Roussanne and 20% Viognier. Barrel aged with a rich golden color, and notes of fresh straw and chalk, this is a serious food wine.

2018 Azimuth –the first of four outstanding reds that we tasted, this one is a blend of 50% Mourvedre, 30% Grenache and 20% Syrah. Huge fruit, notes of cherry, complex but balanced.

2017 Cohort – 58% Petite Sirah, 28% Syrah, 14% Mourvedre. This one was held back a year so the Petite could integrate, which it certainly did in this superb inky blend.

2018 Syrah – no nickname needed for this delicious 100% Syrah. It was fresh, bright, big and rich.

2018 Companion – the only wine that contains some non-estate fruit, this blend of 52% Cabernet Sauvignon and 48% Syrah created a terrific symbiotic pairing.

The accompanying cheese board from Paso favorite Vivant Fine Cheese with pairings selected specifically for the wines tasted just added to the experience, as did the great vineyard view from the patio.

As we were leaving, Carl mentioned that he had another important writer stopping in after us…from The Wine Advocate. Now that is impressive, but equally so is how Carl considered us to be important too. It goes to show you that he and the rest of the Caliza staff treats everyone with the same importance no matter who you are.

We Perlises don’t give number ratings, but we thought we’d share these with you from hugely respected critic, Jeb Dunnuck [as per the Caliza website]:

2018 Azimuth            95 points

2018 Companion      95 points

2018 Syrah               95 points

2017 Cohort              94 points

In your visits to Paso Robles wine country, you might be tempted to not go all the way to the end of Anderson Road. We really think you should because, if you don’t, you’ll be missing out on some great wines and wonderful down-to-earth people.

Caliza Winery

www.calizawinery.com

2570 Anderson Road
Paso Robles, CA 93446

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.

Waterford Whisky Launches Biodynamic: Luna – The World’s First Biodynamic Whisky

by

NEW YORK (PRWEB) – Waterford Distillery, the largest producer of organic malt whisky in the world, announces the launch of the world’s first whisky made from Biodynamic Irish barley called Biodynamic: Luna in the United States. As part of its pioneering quest to unearth whisky’s most natural flavors, Waterford Distillery has introduced the radical biodynamic farming philosophy, as lauded by many of the world’s legendary winemakers, to the conservative whisky industry. The bottling is the latest whisky in the distillery’s Arcadian Series, which showcases the flavors produced by forgotten ways of farming and rare barley varieties.

For the Demeter-certified Biodynamic: Luna three Irish growers – Trevor Harris, John McDonnell and Alan Mooney – stepped up to the challenge of applying unusual agricultural practices to growing barley. They run their farms according to esoteric principles derived from a 1924 series of lectures by the Austrian polymath Rudolf Steiner. Steiner created a codified agricultural system for post-WW1 farmers, who were worried about the industrialisation of agriculture, the degradation of the land and the loss of millennia of farming know-how – bios meaning life, and dynamos energy.

Mark Reynier, Waterford Distillery CEO, explains, “During the 1980s in the vineyards of Burgundy and Alsace, following decades of agro-chemical excess and the race for yield over quality, I witnessed the renaissance of terroir and modern winemaking.

Out of this, biodynamics blossomed – a new philosophy that at first seemed outlandish, but after tasting the results increasingly proved its worth. Biodynamics is, after all, merely a self-contained farming system, but one that consists of the culmination of 16,000 years of agricultural optimisation – trial and error, life and death – before the vicissitudes of industrialisation and intensification dumbed down individuality.”

Having been adopted by many of the world’s greatest wine producers seeking the ultimate of pure and intense flavors, biodynamics today stands at the cutting edge of regenerative agriculture. Some say it is an advanced form of “über-organic” farming, in which each farm is its own self-sustaining organism where elements including soil, crops, animals, people and the ‘spirit of place’ are all interconnected.

For Waterford, it is the ultimate expression of their terroir discoveries.

The approach includes an array of seemingly controversial practices such as burying manure-packed cow horns to ‘ferment’ underground; the creation of simple plant treatments and natural compost fertilizers to stimulate microbial activity; all following the natural rhythms of the lunar calendar. The purpose is to produce vibrant, chemical-free living soil. As barley makes malt whisky the most complex spirit in the world – the very source of its flavor – biodynamics will contribute to an even purer and more intense expression. Indeed, to create the ultimate natural whisky.

Mark Reynier adds, “During my career I’ve had the fortune to taste the world’s greatest wines, it’s no surprise to see the ever-increasing adoption of biodynamics in the search for intensity and purity of flavor. If for the grape, why not the grain?”

Biodynamic: Luna is matured in a combination of 35% first-fill U.S. oak; 17% virgin US oak; 26% Premium French oak; and 22% Vin Doux Naturel oak. At 50% ABV, around 21,000 bottles of Biodynamic: Luna are available for $125 at fine retail stores.

About Waterford Whisky:
Waterford Whisky is on a quest to unearth whisky’s most natural flavors. Unashamedly influenced by the world’s greatest winemakers, Waterford brings the same intellectual drive, methodology and rigor to unearth the nuances that make Waterford Whisky the most profound single malt ever created. Across southern Ireland, warmed by the Gulf Stream, temperate, moist air crosses fertile soils to produce a verdant landscape and the world’s finest barley. Since barley is the source of malt whisky’s complex flavors, it makes abundant sense to focus on where and how the barley is cultivated. Those flavors are shaped by place, by the soils that nourish its roots, by the microclimate in which it ripens. By terroir. Waterford is a whisky of the world, born of Irish barley. For more information, please visit https://waterfordwhisky.com/

Rouxbe Launches Updated Plant-Based Pro Course With 25 Hours of New Content

by

VANCOUVER, BRITISH COLUMBIA (PRWEB) – Rouxbe, the leading online culinary school, announced the launch of a newly refreshed Plant-Based Pro course, a six-month intensive program focused on teaching home cooks and professionals the fundamentals of plant-based cooking. The course is available for sale now, with the inaugural course launching on December 31st. Students complete Plant-Based Pro online with instructor support and grading on their own time, and from anywhere.

“Plant-based foods have a place in everyone’s diet, whether people adhere to it as a lifestyle or just one night a week,” said Dan Marek, Director of Culinary & Development at Rouxbe. “The updated Plant-Based Pro course includes core lessons derived from our deep foundation and expertise in putting plants front and center, along with the latest plant-based innovations and the necessary techniques that make cooking easier. It’s an incredible, all-encompassing course that students can utilize if they are looking to secure a culinary job, advance in one they already have, or simply want to become more well-informed as they cook for themselves at home.”

New content for the course includes:

  • Basics of Smartphone Photography – Learn everything from setting your scene, lighting and lens basics
  • Fermentation – Tips and tricks for working with cabbages, pickles, dips and drinks
  • Cooking with meat substitutes – Including seitan, jackfruit, mushrooms, falafel and more
  • Grilling – From smoking to grilling vegetables, fruit and plant-based proteins
  • Bread Making – Covering fermentation, proofing, and shaping
  • World flavors – Lessons on foods from India, China, Africa, Mexico and the Middle East
  • Desserts – An added section of fun, easy to make fruit-forward dishes

Beyond these new additions, the course offers a true foundation for plant-based cooking. Lessons covered vary from plant-based nutrition and knife skills to culinary wellness, plant-based staples and meal planning.

The cost of the course is $1,799.99 but Rouxbe is offering a special introductory price of $1,549.99 through 2021. The course provides 6 college credits through ACE and is industry recognized as a quality training program by the American Culinary Federation (ACFEF), WorldChefs and Association of Nutrition & Foodservice Professionals(ANFP).

For more information and to enroll, please visit https://rouxbe.com/plant-based-certification-course/

# # #

About Rouxbe
Rouxbe is the world’s leading online culinary school, was founded in 2005 to train people of all abilities to become better, more confident—even healthier—cooks in kitchens around the world. With high-definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education, providing certificate-level instruction not only to quality restaurants and hospitality organizations but also to serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting-edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.

Waterford Whisky To Appear On Upcoming New Season of Amazon Prime’s Global TV Series The Three Drinkers

by

NEW YORK (PRWEB) – Terroir-driven whisky producer, Waterford Whisky announced that it has partnered with Amazon Prime TV Series The Three Drinkers on their new series ‘The Three Drinkers in Ireland’, which will be airing globally on February 1, 2022. The Three Drinkers are drinks experts, writers and broadcasters Helena Nicklin and Aidy Smith, joined by a diverse revolving roster of ‘third drinker’ guests. The duo were joined by third drinker guests Beth Brickenden (episodes 1-3) and Eulanda Osagiede (episodes 4-6) on their latest adventure. This will be the second Three Drinkers TV series for Smith and Nicklin who also produce the popular ‘Bring a Bottle’ podcast, run the drink, travel and lifestyle-focused online magazine thethreedrinkers.com and have a growing social media/influencer presence.

Influenced by the world’s greatest winemakers, Waterford Whisky has sourced barley from nearly 100 individual farms, some of them organic and biodynamic. Their founder, Mark Reynier, was raised in the wine industry and ran one of premier London’s wine and spirits shops. In 2000, he resurrected the defunct Bruichladdich distillery in Islay, Scotland, and later sold it. Tapping into Mark’s background, Waterford Whisky carefully monitors each farm’s harvest and malts, mashes, ferments and distills the grains separately to bring out the character of each site.

Waterford Whisky, the largest producer of organic malt whisky in the world, has also recently released a few new exciting whiskys. First, The Cuvée, which is a Bordeaux inspired single malt that shakes up traditional whisky blending. 25 totally unique Waterford Single Farm Origin Whiskies, drawn from distinct terroirs of Southern Ireland, have been married together to create the ultimate layered, profound and compelling tasting experience. The second is Biodynamic: Luna, the world’s first whisky made from Biodynamic Irish barley. As part of its pioneering quest to unearth whisky’s most natural flavors, Waterford Distillery has introduced the radical biodynamic farming philosophy, as lauded by many of the world’s legendary winemakers, to the conservative whisky industry.

Smith said, “Being both wine and spirits experts, Helena and I were delighted to intertwine the two worlds during our visit to Waterford Distillery. To see first-hand how terroir has such an impact on the liquid inside the bottle really showcases the innovation of today’s Irish whisky industry. We can’t wait to share this discovery with our audience.”

In addition to Waterford Whisky, The Three Drinkers in Ireland will explore all sorts of drinks beyond delicious whisky, from gin and poitin to cider and Irish cream. They’ll also take a deeper dive into Ireland’s incredible food scene and will showcase some traditional activities such as bog snorkelling, cheesemaking, eel fishing and Irish dancing. The result is an escapist, gastronomic journey with a drinks hook through the picturesque island of Ireland that’s light-hearted and aspirational with plenty of take-home tips. It’s the perfect pour of armchair travel and feel-good entertainment.

Nicklin says, “We’ve loved bringing everything together here, from the food and drink, to the people, places, culture and tourism of the whole of the island of Ireland. We’ve been blown away by the sheer quality of Irish produce too. It’s world class! Ireland is also the perfect country to visit as the world opens up again, thanks to its wide open spaces and easy accessibility – and it’s a great location for lovers of fantastic food and drink to boot.”

About Waterford Whisky:
Waterford Whisky is on a quest to unearth whisky’s most natural flavors. Unashamedly influenced by the world’s greatest winemakers, Waterford brings the same intellectual drive, methodology and rigor to unearth the nuances that make Waterford Whisky the most profound single malt ever created. Across southern Ireland, warmed by the Gulf Stream, temperate, moist air crosses fertile soils to produce a verdant landscape and the world’s finest barley. Since barley is the source of malt whisky’s complex flavors, it makes abundant sense to focus on where and how the barley is cultivated. Those flavors are shaped by place, by the soils that nourish its roots, by the microclimate in which it ripens. By terroir. Waterford is a whisky of the world, born of Irish barley. For more information, please visit https://waterfordwhisky.com/

About The Three Drinkers in Ireland:
The Three Drinkers in Ireland is a feel good, infotainment-style travelogue with a drinks hook that showcases the beauty of Irish gastro-tourism in all its glory. Road trip in style with just the right amount of knowledge thrown in, this armchair travel series follows Aidy, Helena (renowned drinks and lifestyle communicators) and their ‘third drinker’ guests on the ultimate, lifestyle journey through the unique and diverse landscapes of the Emerald Isle.

Along the way, they’ll scope out famous local landmarks and characterful locals before heading off to key stops on their tour of distilleries, orchards, country pubs and more via numerous points of interest, delicious food and unmissable scenery. Packed full of personality and flavor and using a blend of epic drone videography, natural, amusing in-car conversation and sweeping landscape shots, this is Ireland for a new, global audience.

Código 1530 Enters The Mezcal Category With Two Unique Releases: Ancestral and Artesanal Mezcal

by

OAXACA, Mexico, /PRNewswire/ — Código 1530, the award winning, independent tequila brand is releasing an Ancestral Mezcal and an Artesanal Mezcal. The Código 1530 founders value the time-honored art of premium tequila and mezcal making and the natural evolution has brought them to join forces to refine and bring two new premium mezcals to the market. With an appreciation for the skill and patience needed to create an authentic, high-quality spirit, the Código 1530 mezcals have flavor profiles that are smooth on the palate, with subtle smoke to sip alone or layer into an interesting cocktail.

 

Image from Vine Pair

“After many years of going to Oaxaca, we were able to partner with trusted local producers from different regions in the San Juan del Rio region. With their help, we have had access to a wide variety of palenques and communities, hence the ability to make a very unique and exceptional ensemble,” says Co-Founder/co-CEO Ron Snyder.

Código 1530 has opted to use a Mezcal Master to adjust the process such as the temperature and different types of agave rather than machinery. This human effort guarantees the highest quality and efficiency at all times, while keeping sustainability in mind. Código 1530 uses agave from three different regions to ensure that the company is never over harvesting any of its agave, and prioritizes the time needed for land regeneration from harvest.

“Código 1530 has a great opportunity when creating its mezcal to use different types of agaves to obtain a wide range of natural flavors. By carefully combining different agave types, using espadín and tobalá from different terroirs, an incredibly well balanced mezcal was found that can be enjoyed either straight or in a cocktail,” Co-Founder/co-CEO Federico “Fede” Vaughan explains.

“‘Pearls’ tell the first story of mezcal, giving you a rough estimate on its ABV. It is by tradition we still view this method as our first stopping point in our process, allowing the gourd and benecia to produce ‘pearls’ while we watch for the size of the bubbles and how long they take to dissipate. This is our traditional method, our starting point, but certainly not our end point,” Vaughan said.

The Ancestral expression keeps with the ancient process and honors the origins of mezcal, the people producing it, and the region of Oaxaca. Because no machines or automation are involved in the process, the higher priced mezcal, Ancestral, is even more rare and has a different profile than the Artesanal mezcal. Starting with a sweet, earthy nose, notes of honey, tobacco and salinity from clay can be tasted, followed by bright minerality, vanilla, cantaloupe and hazelnut to finish. The agave is mashed by hand using a wooden stick, the fermentation is done in a leather vat, and the distillation in clay pots. This can only be done by a master distiller with vast experience and knowledge of mezcal, which is what makes this process so valued and appreciated. This unique mezcal is inherently sustainable because the process is so slow, and so careful, that overproduction is not possible. There are no machines anywhere in our ancestral process, and the fermentation vats, stills, and pestle have been used for generations.

The Artesenal expression follows the traditions of mezcal, incorporating a donkey-pulled tahona wheel, wild fermentation with begasso, and copper still for distillation. A market standout, due to the use of different terroirs that capture the flavors of different elevation regions of Oaxaca. This includes a wild tobalá incorporated in the process, to capture the bold notes of western Oaxaca. The Artesanal mezcal is then rested in sauvignon blanc wine barrels to take advantage of the herbaceous aroma to create something unique with notes of floral, light woody vanilla, citrus, dark cherry with hints of earth and clay and a delicate, subdued smoke.

Both Ancestral ($180) and Artesenal ($65) mezcals from Código 1530 are newly available through the Código 1530 website www.codigo1530.com or from licensed fine retail shops. The ABV of each mezcal is: Ancestral 43.1%, and Artesanal – 42.2%.

ABOUT CÓDIGO 1530
Código 1530 is a premium spirits brand born from a private recipe known for generations by only a select group of Mexico’s most respected families and finest jimadors. Now available to the world, Código 1530’s five core offerings Blanco, Rosa, Reposado, Añejo, and “Origen” Extra-Añejo, have been perfected using time-honored customs without ever veering from the historic traditions of including no added chemicals, flavorings, or sweeteners. Passionately produced in a distillery in Amatitán, the rested tequilas are meticulously aged to taste in the world’s finest French Oak Cabernet wine barrels procured from the Napa Valley region. Código 1530 is now available in all 50 states, and in 30 countries world-wide. Learn more at www.codigo1530.com.

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

by

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
Like or Follow Us on Facebook | Instagram | Twitter | YouTube

INTRODUCING HONKAKU SPIRITS’ SHOCHU PORTFOLIO

by

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 5th 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