Eve's Wine 101

The Top Bourbons, Ryes, and Malt Whiskeys from Texas to Explore in 2023

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CEDAR PARK, TEXAS (PRWEB) – Each year the Texas Whiskey Festival hosts a competition to determine who has the best Texas Bourbon, Rye, Malt Whiskey, and newly added Flavored Whiskeys. The categories are also broken out between grain to glass and aged & bottled in Texas products. Both are spectacular but different, so we want to highlight that. The winners are chosen by a panel of judges in a blind tasting.

“We view the contest and awards as a guide for people to discover new whiskeys,” says Co-Founder Jake Clements. Everything entered in the contest is available for purchase by the bottle or glass, with some being in distribution and others being distillery-only releases.

These are the winners chosen by the judges, so we let Festival attendees have the opportunity to vote on their favorite distillery to decide the people’s choice award. Remember, the best whiskey is the one you like.

Bourbon: Grain to Glass

  • Gold – Silver Star Spirits – 1849 Straight Bourbon
  • Silver – Balcones Distilling – Blue Corn Bourbon finished in Wine Casks
  • Bronze – Yellow Rose Distilling – Harris County Bourbon

Bourbon: Aged and Bottled in Texas

  • Gold – Treaty Oak Distilling – 16 Year Tennessee Whiskey
  • Silver – Oak & Eden – Anthro Series: Forrie J Smith
  • Bronze – Dime Box Distilling – Single Barrel 6yr Sixth Street Bourbon

Rye Whiskey: Grain to Glass

  • Gold – Balcones Distilling – Texas Rye Bottled in Bond
  • Silver – Giant Texas Distillers – Cask Strength Rye
  • Bronze – Shire Distilling – Rye Whiskey

Rye Whiskey: Aged and Bottled in Texas

  • Gold – Blackland Distilling – Rye Whiskey
  • Silver – Old Humble Distilling – Double OakStraight Rye Whiskey
  • Bronze – Yellow Rose Distilling – Rye Whiskey

Malt Whiskey: Grain to Glass

  • Gold – Crowded Barrel Whiskey Co. – Single Mom Single Malt
  • Silver – Andalusia Whiskey Co. – Bottled in Bond Single Malt
  • Bronze – William Price Distilling – Single Malt Sherry Finished.

Flavored Whiskeys

  • Gold – Blackland Distilling – Texas Pecan Brown Sugar Bourbon
  • Silver – Treaty Oak Distilling – Old Fashioned Cocktail
  • Bronze – Silver Star Spirits – Texas Honey

Thank you to the Wizard Academy for hosting us. A big thank you to our talented judges.

  • Mark Shilling is the CEO at SUSTO Mezcal and Partner at Big Thirst. Former president of the American Craft Spirits Association and long-time advocate for the spirits industry instrumental in key legislative efforts.
  • Big Thirst represents some Texas brands, but Mark does not work on the production of any brands in the whiskey category.
  • Samantha Fletcher has 20+ years in the beverage and hospitality industry, mainly focused around education and business development. A champion of the craft, Samantha continues to advocate and spread the knowledge of the bold and unique world that is Texas Whiskey.
  • Matt Zitrick has enjoyed whiskey since birth, but really got into it when he turned 5 making cocktails with his grandfather. He is a level 3 Whiskey Sommelier, has run the Whiskey Crusaders YouTube Channel/Events since 2019, and has one the largest collections of Whiskey in America at over 3,000 bottles from around the globe. A supporter of all things Texas, and the best whiskey is the one you are enjoying right now.

About the Texas Whiskey Festival
The festival’s mission is simple: To help promote and enhance the brands of the many great distilleries throughout Texas. As an organization, we know that Texas has some of the best distilleries and whiskeys globally. The Texas Whiskey Festival is an opportunity to showcase that. For more information, please visit https://txwhiskeyfest.com.

Perlises Pick: Comstock Wines

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We recently had a bottle of the 2016 Comstock Rockpile Petite Sirah along with a few other wines. Petite Sirah is well known for often being dark, brooding, and taking a long time to come around to peak drinkability. This was just the opposite. It was bright, lively and downright elegant. It was the wine of that evening by far.

Elegance is a good way to describe Comstock winery itself – not hoity-toity snooty elegance, but comfortable modern elegance. The facility itself, completed in 2015, is a testament to modern wine country architecture. We first visited the property in 2014 when construction had barely started.

The last time we visited Comstock, our final email exchange with GM Kelly Comstock Ferris was that we needed to visit more often. Well, it took a little over two years, but we made it back. Hosted during our visit by Comstock’s Wine Club Manager Madeline Fuss, we were impressed by her wine knowledge as well as her skills in describing the wines in entertaining fashion. We learned later that Madeline has her WSET II credential and is working on her WSET III.

Madeline poured us a couple of glasses of the Comstock 2018 Blanc de Blanc Sparkling wine and invited us to stroll around a little and to let her know when we were ready for our seated, outdoor tasting. As we checked out the vineyard and the rest of the beautiful property, we enjoyed this 100% Chardonnay from the Dry Creek Valley AVA, picking up citrus notes and pleasant light and airy bubbles.

Here are our notes for the rest of the wines we tasted:

2020 Sauvignon Blanc – 100% Sauvignon Blanc from the Dry Creek Valley AVA, this was aged in a combination of neutral oak, concrete egg and stainless steel. Lemon and cantaloupe notes with a whisper of oak on the finish.

2017 Chardonnay – 100% Chardonnay from the Sangiacomo Vineyard in the Sonoma Coast AVA’s Petulama Gap.  This wine underwent 40% malolactic fermentation and saw a touch of new French oak.  It was buttery and creamy, like French brioche and had a medium to long finish.  Gold Medal at 2022 San Francisco Chronicle Competition.

2018 Grenache – made from grapes sourced from the Bennett Valley AVA.  Ripe berry fruit and spice notes with a solid finish. 

2018 Zinfandel – Old Vine – from 122 year old Estate vines in the Dry Creek Valley AVA. Dried fruit component with raisin and fig notes, and hints of mocha and cocoa. 

2019 Zinfandel – Old Vine – from 117 year old vines in the Russian River Valley AVA.  The vineyard is owned by Comstock’s winemaker Chris Russi and is listed with the Historical Vineyard Society.  Luscious cherry, cranberry and plum notes, along with a touch of white pepper and clove. Well-rounded with a long, lingering finish.

2017 Merlot – Dry Creek Valley AVA. Deep garnet color with vanilla undertones and a medium finish. Double Gold Medal at 2019 San Francisco Chronicle Competition. 

2014 Cabernet Sauvignon – from the warm valley floor of the Alexander Valley AVA this wine saw 45% New French Oak. A tinge of espresso and elegant, smooth tannins. 

2018 Syrah – 94% Syrah, 6% Viognier, Bennett Valley AVA. Dark berry and ripe, stone fruit notes combine with a long, lush finish.

We did have a chance to catch up a little with Comstock’s GM, Kelly Comstock Ferris. She said things have been very busy at the winery. They have a lot of food-pairing tasting options thanks to the expertise of Estate Chef Jude Affronti. Events include, among others, an old-fashioned Easter egg hunt as well as full multi-course dining affairs. Their Sip & Mandala Dot Painting classes on recycled Comstock wine bottles are hugely popular with locals and visitors alike; look closely at pictures of a recent one on Comstock’s Facebook page and you’ll see the Queen of Zinfandel herself, Carol Shelton!

Kelly also told us that they have teamed up with Inspirato, a luxury travel club, which opens up Comstock’s rental house and winery to a whole other group of travelers looking for wonderful experiences.

If you are looking for a wonderful wine experience, please be sure to check out Comstock Wines the next time you are in the Dry Creek area. Their wines and hospitality are always exceptional.

Comstock Wines

www.comstockwines.com

1290 Dry Creek Rd, Healdsburg, CA 95448

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.

Ten cocktail and wine trends in the US unveiled by Southern Glazer’s

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MIAMI and DALLAS —Southern Glazer’s Wine & Spirits (Southern Glazer’s) — the world’s preeminent distributor of beverage alcohol — has unveiled the results of its 2022 Liquid Insights Tour, a coast-to-coast educational initiative designed to explore and identify the latest trends in cocktails and wine. The Liquid Insights Tour kicked off in Houston in February, and included stops in Kansas City, New York, Las Vegas, Chicago and Los Angeles. Over the course of 111 days, Brian Masilionis, Director, On-Premise Commercial Strategy & National Accounts for Southern Glazer’s, led a team of its industry-leading mixologists to sample more than 400 drinks in 83 of the hottest restaurants, bars and hotels, compiling their insights to discover emerging cocktail and wine trends across the U.S.

Analyzing industry data and gathering insights within the beverage industry has long been a practice of Southern Glazer’s, where it is used for internal education and training of the company’s sales force and its accounts. Now, through the Liquid Insights Tour, Southern Glazer’s is sharing its findings more broadly to help a hospitality industry still reeling from the effects of the pandemic, and to excite consumers about wine and cocktail innovation being driven by a new generation of diverse bartenders, sommeliers and beverage professionals. 

“Our driving purpose for conducting the Liquid Insights Tour was to uncover innovative beverage trends and experiences across the country to ensure Southern Glazer’s continues to have the most knowledgeable sales consultants in the industry,” said Masilionis. “Throughout the tour, we evaluated the complete on-premise experience by examining product offerings, pricing, promotional approach, people, service and process.” 

The conclusions from this tour, coupled with Southern Glazer’s world-class wine and spirits portfolio, creates a leading wine and cocktail experience, with best-in-class customer service from coast to coast, for restaurants, bars, hotels and other on-premise venues. 

Top 10 Trends Revealed

Analysis of the findings of the Liquid Insights Tour revealed that top trends fell into three distinct categories: cocktail trends, wine trends, and presentation/execution trends.

Top cocktail insights:

  1. Uncommon Combinations: Bartenders were mixing spirits not commonly used together to create new and interesting cocktail flavor profiles such as Scotch and corn liqueur, rum and cognac, and gin and mezcal.
  2. Beyond Basic Balancers: The team found many cocktails that were made using an innovative variety of methods or modifiers to balance the drink or add layers of flavor. These included the use of acids; sugars and syrups; salt; herbs and spices; coffee and tea; and the use of fats beyond animal fats. Adding ice or heat, like with stamped ice or smoked ice, was also common.
  3. Caffeinated Comeback: Once the darling of the 90s bar scene, the Espresso Martini took center stage as the standout cocktail of the tour. Around the country, mixologists are giving new life into this classic, incorporating a variety of creative ingredients such as amaro and coffee liqueurs or brandy with espresso or cold brew.
  4. Sophisticated and Spirit-Free: Non-alcoholic offerings at the country’s top bars, restaurants and hotels are now just as elevated, delicious, and pricey as their alcoholic counterparts, featuring similar ingredients, flavors and presentations just without alcohol.

Top wine insights:

  1. Bubbly Is Popping: Champagne and sparkling wines continue to climb in popularity on drink menus. Throughout the tour, more sparkling options were available by-the-glass and had a more prominent presence on top wine lists. In addition, bartenders are mixing sparkling wine of all styles and prices into their cocktails to add effervescence, crispness or sweetness to the experience.
  2. Wines Chill Out: Chilled selections of red and sweet wines appeared on menus across the U.S. Orange wines also appeared more frequently than ever before, often presented on menus in a combined rosé and orange section. 
  3. Tempting Trial With By-The-Glass & Premium Half-Bottles: Curated by-the-glass (BTG) options are becoming more diverse and more balanced between domestic and international offerings than in the past. There is also a growing trend in wines priced to sell with good value in either BTG or by-the-bottle formats to drive more orders and not just high margins.

Top execution and presentation insights:

  1. Batching for Speed and Service: Top bartenders continue to innovate around batching their cocktails, including both partial (batching only non-perishable items) and full batching, driven by the need for speed and to improve quality and consistency in cocktail preparation, which allows for more time to connect with guests.
  2. Entertaining Experience Enhancements: Adding “flair” to the cocktail experience with the use of vapors, “air,” smoke or torch; the use of unique glassware; or the return of communal drinks to be shared; all are creating memorable moments for consumers.
  3. Meaningful Menu Innovations: Restaurants and bars are evolving their menus beyond being a functional tool to improve the consumer experience. The team saw great storytelling, unique categorizations and humorous names paired with detailed drink descriptions. QR codes, which rose in popularity due to COVID-19, are now being used to deliver broader offerings and information – from curated, account-specific Spotify playlists to ever-changing allocated spirit offerings, all of which can be updated easily without needing to reprint menus.

Factors Influencing Trends

Backed by industry data and Southern Glazer’s internal insights, Masilionis and his team identified several key factors that are influencing these trends. These include an aging population, demographic and ethnic diversification of the U.S., a preference for health and wellness among consumers, and ongoing ramifications of the COVID-19 pandemic still affecting the hospitality industry.

“These unique insights can be incorporated into any on-premise business to build greater success through strategic and innovative beverage programs,” said Masilionis. “Identifying which insights are relevant to your business and how to incorporate them using creative themes, highlighting seasonal ingredients, and tailoring cocktail and wine offerings to the demographics of your guests are all strong strategies. We continue to see the ramifications of the COVID-19 pandemic throughout this industry segment, in terms of effects on the work force and on the consumers returning for the on-premise experience. We’re excited to offer these insights to help speed the recovery from the pandemic and make this segment stronger and more consumer-focused than ever.”

For more information, visit the Liquid Insights Tour resource page at  www.southernglazers.com/Liquid-Insights.

Milam And Greene Whiskey Releases Distillery Edition Batch Three Straight Bourbon Whiskey

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BLANCO, TEXAS (PRWEB) – Milam & Greene Whiskey is releasing its third annual grain-to-glass bourbon, Distillery Edition Batch Three Straight Bourbon Whiskey, a Certified Texas Whiskey produced in Blanco, Texas. Like previous batches, it is pot-distilled by master distiller, Marlene Holmes, in a 300-gallon copper still, is non-chill filtered, and bottled at barrel proof. This extremely limited-edition bourbon is a batch of only four barrels. The Distillery Edition Batch Three Straight Bourbon Whiskey is now available exclusively at the Milam & Greene Whiskey distillery and select retailers in Texas while supplies last.

“Our Distillery Edition Straight Bourbon Whiskey is made with Texas-grown corn, and the entire process from mashing, fermenting, distilling, to aging is done on-site to create a Certified Texas Whiskey,” says Marlene Holmes, master distiller, Milam & Greene Whiskey. “We want to create a whiskey with an exuberant character that appeals to adventurous whiskey drinkers while retaining the classic bourbon personality of sweetness and spice. We are meticulous with our distilling techniques to achieve that balance.”

The mash bill for Milam & Greene Distillery Edition Batch Three Straight Bourbon Whiskey of 70 percent corn, 22 percent malted rye, and eight percent malted barley and proprietary yeast recipe has remained consistent for each of the three batches. What sets Batch Three apart is the impact of the Texan terroir on the barrels as they age for three years with the final months of aging in 2022 punctuated by exceptional heat. The resulting whiskey is the most vigorous, spicy, and lively spirit of the Milam & Greene portfolio. It is hand-bottled at barrel proof (56.94% ABV / 113.88 Proof) to show off the intricacies that the distilling team painstakingly nurtured along the whiskey-making process.

“While we age and batch whiskies from various states together with our own Texas whiskey to make our Triple Cask Bourbon, we create our Distillery Edition Straight Bourbon to be an expression of Texas,” says Milam & Greene Whiskey CEO and blender Heather Greene. “Our Batch Three is certainly a reflection of the unique environment in Texas. Milam & Greene Distillery Edition Batch Three conveys the qualities that the hot and dry Texas Hill Country climate drives into the spirit under the care of skilled whiskey makers. The past hot two months of extreme heat really added something unusual to it. It’s a “Texas heat finished” whiskey and this is our most robust and feisty Distillery Edition yet.”

Milam & Greene Distillery Edition Batch Three Straight Bourbon Whiskey
Glowing deep amber in the glass, Distillery Edition Batch Three is non-chill filtered for weight and viscosity. It has rich aromas of honey-baked grain, vanilla, fresh tobacco, and black tea with a hint of citrus that is brought out even more when served with ice. The palate is robust and piquant, with peppers and spice layered with cinnamon, caramel, and clove. The finish is cozy warm and lingers like a Hill Country sunset. It is a complex, high-proof banger of a whiskey. Enjoy Distillery Edition Batch Three Straight Bourbon sipped over ice in the shade protected from the hot Texas sun.

Pricing and Availability
Milam & Greene Distillery Edition Batch Three Straight Bourbon Whiskey is available at the distillery in Blanco, Texas, and at select retailers in Texas for $119.99. This whiskey is extremely limited. Please call your local retailer to determine availability.

About Milam & Greene
Milam & Greene Whiskey is made by some of the world’s most experienced whiskey professionals, including CEO, master blender, and author, Heather Greene and 30-year veteran and master distiller, Marlene Holmes. The Milam & Greene team distills in Blanco, Texas on small 300- and 1,000-gallon pot stills as well as in Kentucky on classic column stills, using its proprietary yeast and grain recipes. Aging takes place in rickhouses located in four states in different casks for a variety of flavors resulting in the most thorough array of casks made and collected by any craft distiller. These casks become the ingredients from which its award-winning American whiskey range is batched to create perfection. Milam & Greene Whiskey believes in using the best people and ingredients to create delicious, award-winning whiskey for whiskey lovers. For more information visit: milamandgreenewhiskey.com. Connect with Milam & Greene Whiskey on Facebook, Instagram and Twitter.

Roundup: Your Favorite Cocktail Recipe to Make At Home

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Haven’t done a “round-up” article in a long time. That’s where I ask pals on social media to answer a question for me, and that I’ll be sharing the results in a blog post. I had this idea, about what cocktails we like to make at home,  when my sister-in-law made me one with a lovely rose-shaped ice sphere from Four Roses bourbon. So this is what I got when I asked others:

Janet B, “Ice, vodka, strawberry lemonade crystal light and diet ginger ale. Mimi’s Happy Juice.”

Marla L, “I love special ice and Four Roses is my favorite. And I’m with you – one large cube, one good bourbon and maybe an orange rind. Simple and clean and spirit forward, that’s my go to.”

Laura G, “I call this a Sunflower – recipe is from the bartender from Matteo’s restaurant in the Venetian. Equal parts: 1 ounce each of elderflower liquor – St. Germain, lemon juice, gin, Pierre Ferrand orange Curacao. Rinse the martini or coupe glass in absinthe (this is key). Shake the ingredients above in a cocktail shaker and serve with a lemon twist. It’s phenomenal.”

dtlaweekly, “Shot in a Styrofoam cup.”

Michelle T, “We enjoy a Penicillin, especially in the Spring/Summer months…2 ounces blended Scotch, 3/4 ounce fresh squeezed lemon juice, 3/4 ounce honey-ginger syrup, 1/4 ounce Islay Scotch and a lemon peel for garnish. We are loving our pellet ice maker in certain cocktails.”

Jeannie L, “This week, I’m doing 2 shots of my Bombay gin, about 2 fingers of cranberry juice, 2 fingers of tonic water, and 3 ice cubes. I stir that up and put it in the freezer for a slushy feel to it.”

Donald H, “Headed to Venice this summer so I’ve been on a Aperol Spritz exploration: 3 oz. Aperol, 3 oz. Prosecco, 1 oz. club soda, orange wedge and ice.”

Tony H, “A quarter ounce cognac, ¾ ounce ginger ale, Angostura bitters and ice. Was shown to me by the person at Remy Martin and it’s lovely.”

Richard H, “Bloody Mary: 1½ oz. of Vodka, 4 oz. Tomato juice or V8 juice, 1/2 tsp. of Horseradish, 2 dashes of Worcestershire sauce, 1 dash of hot sauce, black pepper, stick of celery and a lemon wedge.”

Lisa B, “One of my summer favorites is the Siesta Cocktail: 2 oz. silver tequila, 1/2 oz. Campari, 1/2 oz. fresh lime juice, 3/4 oz. fresh grapefruit juice, 1/2 oz. simple syrup. Garnish: slice of grapefruit peel.”

And the cocktail with the most unique ingredient list goes to Derek A, with “This has become the favorite in my home bar it’s very nice! The Obsidian: 1½ oz. Casa Dragones Blanco tequila, ¾ oz. cinnamon bark and star anise syrup, ½ oz. lime juice, a pinch of edible charcoal, Prosecco. Dry shake all ingredients, then shake with ice. Double strain into a rocks glass with one large ice cube. Top with Prosecco… I make my own syrup it’s really easy and it has an amazing flavor. The charcoal is from activated charcoal supplements from Amazon that I just open up and pour in to the mix it’s very easy.”

Mark H, “My dating life in college wouldn’t have been nearly as much fun if it weren’t for my Singapore Sling recipe! I rarely make much other than margaritas or whiskey (bourbon or rye) on the rock(s) at home nowadays. I also made a great Pina Colada but stopped when calories became an issue! Then there was the Mai Tai laundry sink recipe for big college parties. From memory the Singapore Sling: 2 oz. gin, 4 oz. sweet and sour, 4 oz. Club soda, 1/2 shot Grenadine syrup, cherry brandy floater and stir. After two of those, dates found me irresistible! P.S. A bartender at Sebastian’s in San Luis Obispo circa 1975 gave the recipe to me. I’m indebted to him!”

And one more from Mark H, “Another favorite version of ‘Walk The Plank’ is 1 shot each of dark rum, spiced rum, Kahlua and Frangelico. Serve in a 4 oz. plus shot glass.”

Deb N, “Since I am Canadian I will give you a Canadian drink, a Bloody Caesar: vodka, Clamato juice, lime juice, celery salt, Tabasco, Worcestershire, and a green bean for garnish.”

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.

Best High-Altitude Fall/Late Summer Festivals

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For those looking to elevate their summer/fall festival adventures – go up. High-altitude mountain festivals means iconic views, cooler temperatures and oftentimes less crowds (though you have to watch your alcohol consumption at high elevations!).

We put together a list of our favorite late summer/fall food/beverage and movie festivals that are over 8,000 feet of elevation –

Vail Wine Classic (8,150’, August 11-13): The Vail Wine Classic includes “Vail Uncorked Dinner Series” featuring five-course dinners at Vail’s top restaurants, a Somm-led “Argentine Experiences Hike” that culminates with a three-course paired lunch, a seminar about RIEDEL’s’s varietal-specific glassware, and much more. Vail Wine Classic brings master winemakers and wine enthusiasts together for an immersive three-day tasting event that includes all-inclusive tastings of diverse and distinctive wines from around the world and a-la-carte events.

Breckenridge Wine Classic (9,600’, Sept. 15-17): In addition to the iconic Grand Tasting sessions that feature hundreds of wineries, breweries, distilleries, and epicurean purveyors, the Breckenridge Wine Classic’s innovative lineup includes a “Winemaker for a Day” experience, “Wine & Wildflower Hike,” and exquisite paired dinners with some of the country’s best vintners at five standout Breckenridge restaurants, including one at the ski resort.

Vail Oktoberfest (8,150’, Sept 9-11 + Sept. 16-18): The beloved Vail Oktoberfest is a Bavarian extravaganza of competitions, costume contests, German delicacies, flowing German beer, traditional music and dance, children’s entertainment and more. This free, family-friendly event was named among the 10 greatest Oktoberfest celebrations in the U.S. by USA Today.

Telluride Film Festiva l (8,750’, Sept. 2-5) – Each Labor Day weekend, the tiny mountain village of Telluride, Colorado triples in size. Swells of passionate film enthusiasts flood the town for four days of total cinematic immersion, embarking on a viewing odyssey, blissfully spending entire days in flickering dark rooms.

WoodCraft Bourbon Blender is Taking Craft Bourbon Back to Its Roots

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Cincinnati, Ohio – The innovators at WoodCraft Bourbon Blender have created a system that brings the custom bourbon of the 1800s to all bourbon lovers today.  This has translated into a new way of consuming bourbon by giving patrons what they want; their own personal single barrel bourbon by the glass or bottle.

Initial consumer and industry reaction has been so positive that the team is now franchising WoodCraft Bourbon Blender.  The first WoodCraft Bourbon Blender franchise, Barrels & Billets, opened its doors in Louisville, on the famous Whiskey Row, on February 23rd.

This exciting new bourbon experience where guests can blend, create and bottle their very own bourbon will complement Louisville’s thriving bourbon tourism industry by offering guests a fun and unique way to participate in the blending of their own personal bourbon.  Guests will blend with six award-winning WoodCraft bourbons which include a 200 Year Oak, European Oak, American Oak, Cherry Wood, Maple Wood, and Smoked Oak. During the experience, guests will learn the art of bourbon blending before the blending process begins. Once the blending experience is complete, guests can have their recipe bottled onsite.

The franchisee is the  Hillerich family – famous for their Louisville Slugger baseball bats.  They have a link to whiskey as the original family immigrant, J. Frederick, was a barrel maker.  They also have showcased years of expertise with consumer experiences such as their famous Louisville Slugger Museum & Factory.

“Some may be wondering why a sports and attraction company is getting into the bourbon business, but Barrels & Billets is actually a continuation of H&B’s long history of creating uniquely Louisville experiences for our fans and guests,” said John Hillerich, President & CEO of Hillerich & Bradsby Co.

Co-founders Doug Hall and Joe Girgash created the WoodCraft finishing system to offer everyone the ability to have their own custom bourbon.  Despite the chaos of Covid, they’ve worked through massive regulatory and production issues to make it possible for everyone to have their own bourbon again – one drink or one bottle at a time for a reasonable price. As Doug says, “Owning your own custom bourbon distillery is a ton of fun.  That said, you need to have patience as the process for regulatory approval is painful.”

It took three long years to turn this dream into a reality. Doug leveraged the invention skills from his other company, The Eureka! Ranch, and worked through the many challenges including those outlined below.

  • Working through state and federal rules and regulations
  • Teaching customers how to create their own custom bourbon recipes
  • Creating a way for the custom bourbon to have reliability so that it can be repurchased at later dates
  • Discovering a cost-effective system for creating individual bottles for the custom bourbon

The process is simple. Consumers can create their custom bourbon three ways:

  1. Enjoy a one hour blending experience, while learning about the art and science of master bourbon blending
  2. Work with a 2 minute Artificial Intelligence Bourbon Wizard
  3. Buy a custom Bourbon Blending Kit to do at home guided by an internet accessible video.

However, it doesn’t end here. Doug and Joe are constantly working on next steps.

They will continue to expand the franchising of the free-standing WoodCraft Bourbon Blending Machines in stores, as well as fractional franchising in over 20,000 distilleries, breweries, and wineries.  With a low investment, and small space requirement – franchisees can soon offer custom bourbon experiences and bourbon bottles to their clients.

They are also developing a way for a version of the blending machine to be available in bars and restaurants.  Additionally, they are building on their initial success of Dexter Bourbon and Noble Oak Bourbon and working to develop limited edition releases for franchisees to sell.  And, Doug, as a Canadian-American, is in talks to take the franchising of custom bourbon to Canada, and ultimately, around the world.

WoodCraft Bourbon Blending Franchising is currently not available in all states.  In keeping with Federal and State laws there is a disclosure process that must be followed.  To learn more, please visit www.BourbonFranchise.com

Active Wine Preserver Encork Launches Kickstarter Campaign

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SAN DIEGO (PRWEB) – A Kickstarter campaign has launched to fund Encork, an innovative, minimalist wine preserving device. The Encork is an easy to use, disposable stopper that actively removes oxygen to preserve wine, allowing consumers to taste more and waste less.

Encork was designed to fill a marketplace need in a growing sector for an inexpensive and effective way to preserve wine. US wine consumption has increased by 33% since 2005, but waste has also increased. Opened wine goes stale and spoils when oxidation creates off-flavors, and one study found that an average household throws away almost two glasses of wine a week — roughly twenty bottles wasted a year.

Encork stoppers make it easy to enjoy multiple bottles while keeping wine fresh. Each stopper contains a food-safe compound that removes 99.

9% of oxygen from one 750ml bottle to prevent wine oxidation. Simply remove the cap from an Encork to activate the oxygen absorber and press it firmly into an open bottle. To enjoy later, remove the device and listen for the “pop” that confirms the oxygen was absorbed.

“We designed Encork to improve the wine experience by making it affordable to open a bottle whenever inspiration strikes and save it without wasting a drop,” said Encork co-founder Tyler Rice.

“Encork wine preserving stoppers provide the freedom to create a flight at home or have just one glass on a weekday, empowering consumers to bring wine back for an encore performance months after opening.”

Made of eco-friendly TPE, Encork’s low-profile, tapered design functions as a universal stopper that fits wine bottles with corks and screwtops alike. Once depleted, stoppers can be disposed of or mailed back to be recycled. The Encork’s unique combination of simplicity, affordability, and effectiveness is unmatched by existing products available in the market. Encorks are an ideal solution for home wine consumption as well as for restaurants, wineries, tasting rooms, and more.

For more information and to back Encork, visit: https://www.kickstarter.com/projects/encork/encork

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PENNINGTON DISTILLING COMPANY EARNS 17 MEDALS

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Nashville, TN— Pennington Distilling Company earns 17 medals from the American Distilling Institute and the American Craft Spirits Association annual competitions.  

Davidson Reserve® is a big winner at the coveted 2021 ADI Judging of Craft Spirits Award earning Best of Class, Best of Category, and Gold.   The Davidson Reserve® Four Grain Tennessee Straight Bourbon Whiskey, made with corn, wheat, barley and rye, topped the judging in the Distilled(1) & Certified Craft Distilled Spirits™ Whiskey division (specifically “grain to glass” distilleries).

Jeff and Jenny Pennington, co-founders of Pennington Distilling Company, state “We are very proud that our Davidson Reserve® Whiskies continue to showcase our passion to distill the best Tennessee Whiskey on our category.   Our entire team works hard every day to make Davidson Reserve an award-winning whiskey.”

Pennington Distilling Company also earned a Silver medal for the Davidson Reserve® Tennessee Straight Bourbon Whiskey, a Bronze for the Davidson Reserve® Single Barrel Straight Bourbon Whiskey and a Bronze for each vodka, Pickers Vodka® and Walton’s Finest Vodka®.

In addition to the ADI awards, Pennington Distilling Company had an impressive tally at the American Craft Spirits Association Awards with the Davidson Reserve® Single Barrel Straight Tennessee Whiskey winning a Gold medal and eight Silver medals for other Davidson Reserve® whiskies and Walton’s Finest Vodka®.

About Davison Reserve


Davidson Reserve is the truest expression of what originally inspired the Pennington’s to open a distillery in Nashville.  It’s the first locally distilled six-year-old Tennessee Whiskey since Prohibition and is a reflection of Tennessee’s heritage and history that connects us to a long (and storied) history of distilling alcohol in our home state.

Davidson Reserve joins the very small club of Tennessee distilleries that perform every function of the production process on-site. At our facility in West Nashville, we do everything except grow the grain, which is sourced locally from Renfroe Farms just up the road in Huntington, Tennessee.  Davidson Reserve is one of the first distilleries in Tennessee to receive the sought-after “bottled-in-bond” designation since the laws were changed in 2009.

About Pennington Distilling Company
Pennington Distilling Company was founded in 2011 in Nashville, Tennessee by husband-and-wife team, Jeff and Jenny Pennington.  Located in the heart of their hometown, the Penningtons have personally crafted the finest in Tennessee Whiskey, vodka, and sipping cream.

From hand-selecting local farmers, gathering the best non-GMO grain, and remaining committed to “grain to glass“, to aging whiskey in oak barrels, combined with unique and flavorful spirit recipes, the Pennington Distilling Company brands are not only fan loved but also award-winning. The brands have garnered over 69 awards to date in competitions such as the San Francisco World Spirits Competition, the International Wine and Spirits Competition, SIP Awards, Beverage Tasting Institute/Tastings.com Awards, and the American Distilling Institute Awards.

For almost ten years, Pennington Distilling Company has worked diligently to bring the finest alcoholic beverages to the ever-changing and highly competitive spirits industry. The Pennington Distilling Company family of brands includes three proprietary mash bills: Davidson Reserve Tennessee Straight Sour Mash Whiskey®, Davidson Reserve Straight Rye Whiskey®, and Davidson Reserve Straight Bourbon Whiskey®. Davidson Reserve Four Grain® and Davidson Reserve Genesis® are both Tennessee Straight Bourbon whiskeys created by blending small batches of these mash bills together.

Pennington Distilling Company also produces Pickers Original Vodka® with additional fruit-infused flavors including Blueberry, Blood Orange, and Pineapple; Pickers Unplugged Vodka Soda® in assorted low calorie, zero carbohydrate, and gluten-free flavors; Pickers Crafted Cocktails® in assorted flavors; Whisper Creek Tennessee Sipping Cream® (Cream Liqueur made with Tennessee Whiskey) available in Original®, Mocha, Peanut Butter Chocolate and Pumpkin Spice; and Walton’s Finest Vodka®, which is named after Jenny’s father and made with 100% Tennessee red winter wheat.

For more information about the company, please visit www.penningtondistillingco.com.

Whisper Creek Tennessee Sipping Cream, Pickers Vodka, Davidson Reserve Whiskey, and Walton’s Finest Vodka are registered trademarks. ©2020 Pennington Distilling Company. Pennington Distilling Co., Nashville, Tennessee. PenningtonDistillingCo.com. October 2020. Please Enjoy & Drink Responsibly * 21 + ONLY

SLO Coast Wines’ Roll Out the Barrels Celebration Is Back — Refreshed and Reinvented for 2021

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The longtime regional wine experience returns after a Covid hiatus, offering its first-ever auction of rare bottles and a series of new, exclusive experiences at the wineries.
The SLO Coast Wine Collective’s annual Roll Out The Barrels celebration, which has drawn thousands of wine lovers to San Luis Obispo’s wine country since 1990, returns this year with an all-new format: A series of exclusive events held at member wineries throughout the Central Coast, and for the first time, an auction of rare bottles curated by the winemakers. 
All of the events and the auction will take place June 24 through June 28.
As the region emerges from the 2020 Covid-19 shutdown, the SLO Coast Wine Collective is committed to restarting its popular yearly event, but in a way that is safe and comfortable for participants and winemakers. “Roll Out the Barrels is the perfect opportunity to taste new wines and say hello to our winemakers as Covid restrictions loosen up,” says Stephen Ross Dooley, President of the group’s Board of Directors. “We’re excited about being open again and seeing the people who’ve enjoyed our wines all these years.”
Roll Out the Barrels 2021 will offer unprecedented opportunities for wine lovers throughout the long weekend: Most events will be limited to 10 to 25 participants, allowing plenty of individual interaction with winemakers — and giving winemakers the chance to pour wines made in limited quantities and older bottles pulled from deep in their cellars. 
Among the wineries offering tasting flights of older vintages are Laetitia, Baileyana Wines, Edna Valley Vineyard, and Absolution Cellars. Other wineries will extend their hours into twilight, with tastings and tours that immerse you in the beauty of Edna Valley as the sun goes down. Sinor-LaVallee in Avila Beach will be featuring freshly shucked Pacific Gold oysters from Morro Bay Oyster Co, and at Center of Effort Winery, attendees will be guided through every step of the winemaking process — from grape to glass — while sipping current releases in the newly renovated facility.
Because attendance is limited and available by reservation only, we strongly suggest checking out the event list on the SLO Coast Wine Collective website at https://bit.ly/2TaC5Dp to secure reservations as soon as possible.
For the first time in history, Roll Out the Barrels will include an auction of exclusive wine lots curated by our members. And you don’t have to attend an event to bid: Anyone can take home our stellar selections of vintage Pinot Noir, Chardonnay, Albariño, Grenache, Zinfandel, and more. Among the lots: large format bottles from Tolosa Winery, Biddle Ranch Winery, and Stephen Ross Wine Cellars; vertical collections from Talley Vineyards and Timbre Winery; mixed assortments from Croma Vera Wines, Absolution Cellars, Autry Cellars, and Saucelito Canyon Vineyard; plus some surprising bottles and limited releases. 
To view the lots and place bids, go to https://bit.ly/3hKXhKy. The auction site goes live 9 a.m. June 24 and closes at noon June 28.
Previously Roll Out the Barrels centered on a grand tasting in downtown San Luis Obispo featuring all of the wineries pouring their latest releases. This year, the SLO Collective emphasizes the one-on-one relationship wine lovers have with the wineries. Says Kathleen Naughton, the Executive Director of SLO Coast Wines: “We are ecstatic about the return of the event. We’ve put safety at the top of our list by shifting all of our events to the individual tasting rooms — with the happy result of everyone having a better chance to connect.”   
This year’s event also arrives as the region is on the verge of a new AVA (American Viticultural Area) designation, a coveted classification awarded by the Federal government that recognizes the distinct character of a region’s wines. It will put wines grown and made on the Central Coast in the company of AVA designates such as Napa Valley, Sonoma Coast, and Sta. Rita Hills.
“The SLO Coast is gaining great momentum as a wine region due in large part to the influence of the many incredible things to offer in San Luis Obispo,” Dooley says. “We’ve missed so much since the start of COVID and we urge all attendees to also explore the restaurants, shops, and galleries in the area when they’re visiting the wineries. We do hope you’ll come, enjoy the wines, stay and explore and fall in love with the SLO Coast.”
About The SLO Coast Wine Collective: SLO Coast Wine Collective is where the coast meets the vines. Our 30 wineries are in San Luis Obispo County on California’s Central Coast, encompassing vineyards and wineries along a 60 mile-long, 15 mile-wide stretch of land between the Pacific Ocean and the Santa Lucia Mountain Range. This is the coolest-climate winegrowing region in California and has long been the source of some of the state’s most respected Chardonnay and Pinot Noir grapes. It has recently won renown for its production of aromatic grape varieties such as Albariño, Grüner Veltliner, and Grenache. Website: https://slocoastwine.com/