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

June 15, 2021 by evebushman

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/

Vintage Eve Circa Oct 2017: Live at Whisky Live LA 2017

June 30, 2020 by evebushman

Thrilled to attend Whisky Live LA this past October with my husband Eddie, I found many new spirits beyond single malt whisky to sample and met up with many whisky people that I’ve seen enough times now to call friends.

Newcomer Brenne Whisky from France, and fellow wine/spirits writer Judi Laing.

If you don’t have time to read this article you can view 18 of my pictures in two little grids here. This caption on one of the photos will tell you a little of how much fun there was to be had, “Ran into lots of pals from LA Scotch Club, LA Wine Writers, That Boutique-y Whisky Company, JVS Wines Import, Inc. and dead center is SENIOR WHISKY MASTER STEPHEN BEAL. OMG I met him at the end of the night, in the VIP lounge, where I almost didn’t get in…but you can see how welcoming Stephen looks! If you don’t know him Google him. He has built up an AMAZING wealth of knowledge spanning decades. I had just read an article about him in Artisan Spirit Magazine. — with Monique Huston, Ries Michael, Kerry Moynahan, Chris Uhde and Judi Laing.”

Let’s Begin

Treated to VIP tickets we had early access to whisky sampling, a very nice VIP Experience Area, souvenir etched crystal tasting glasses, a full-sized event program with articles, a dinner buffet that included many items made with whisky and even some nice live entertainment.

What We Tasted

From this VIP Pour List below, many were also available in the main tasting area. I will bold the ones that I had time to taste (at this event and/or previous events) and enjoyed.

Glenfarcias 25 Years
Al Young 50th Anniversary Limited Edition Small Batch
2017 Limited Edition Four Roses Small Batch – ranked 96 points by Fred Minnick
Evan Williams Single Barrel – limited special Whisky Magazine bottling
Breckenridge Dark Arts Malt Whisky
Garryana Single Malt by Westland Distillery
Aberfeldy 21
Bladnoch Talia 25 Year Old Port Pipe Finish
Master’s Keep Decades
Glen Grant 18 years
Four Roses Single Barrel – limited Whisky Magazine bottling – Al Young Celebration
Maker’s Mark Private Selections
Woodford Single Barrel Special Selections by Whisky LIVE
Kentucky Peerless Single Barrel
Brenne 10
Johnnie Walker Blue
Old Forester 1920
Tobermory 21 years
Deanston 20 years
Jack Daniel’s #27 Australia Exclusive – Double Matured in Maple Barrels
– (Australia/Euro-Asia Duty Free Exclusive)

The Main Arena Tasting (all listed here are the ones I was lucky enough to taste, maybe one third of what was available!)

The Spirit of Mulholland Distilling had a tasty gin distilled from corn; Kentucky Peerless Distilling Company had a bourbon and rye, Kavalan single malt both the sherry and bourbon oak finishes; Nikka Coffee Malt Whisky; Old Portrero straight rye; everything I sampled from That Boutique-y Whisky Company*; Johnnie Walker Blender’s Batch 10-year-old; everything from Balcones distillery in Texas that included Baby Blue made from roasted blue corn, Rumble made from wildflower honey, turbinado sugar and mission fig spirit that was more spice than it was sweet, their Texas Single Malt and Brimstone which is labeled as Texas Scrub Oak Smoked Whisky; Mixwell ginger ale; Widow Jane’s lineup that were all made with “pure limestone mineral water from the Widow Jane mine in Rosendale, NY” and included a whiskey distilled from rye mash aged in American oak, another whiskey aged in oak and apple wood, a 10-year-old straight bourbon; then I got a totally different nose and flavor in the sweet Brenne 10-year-old that had been finished in cognac barrels; Peerless Kentucky straight rye whiskey; Few Rye Whiskey and finally, Deanston 20-year-old single malt.

*The event actually also had several classes concurrent with the tasting. I was able to snag a seat in one, led by Monique Huston who I had met earlier this year at the Nth show. She had a line-up of whisky that were not only new for me that I had never seen or tasted before, they were also rare. Stop in on this site next week to see the story on “That Boutique-y Whisky Company” U.S. launch.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Irreverent Wine Launches Great Tasting Wine in a Recyclable Pouch

June 17, 2020 by evebushman

WALLA WALLA, WASH. (PRWEB) – Earth-loving, social, and health conscious wine lovers can now reach for the pouch vs. the bottle with Irreverent Wine (http://www.irreverentwine.com), a new monthly “Farm to Glass” sustainable wine subscription service. The new approach ships wine in a recyclable pouch to reduce the carbon footprint of wine by 80 percent, keeps great-tasting wine fresh longer once opened, and surprises wine drinkers monthly with high quality handcrafted blends from sustainable vineyards.

Photo from Irreverent Wine’s Facebook page.

Irreverent takes environmental impact seriously, while also obsessing to surprise members with exclusive wines that are crafted without added sugars and are gluten-free, vegan, FODMAP, keto and paleo-friendly. Subscribers are offered everything from Cabernet Sauvignon, Pinot Noir, Merlot, Syrah, Chardonnay, Pinot Grigio to interesting International-inspired blends. Members never get the same wine twice, so there’s always an element of delight and wonder, but without the waste generated with traditional bottles.

“Every year 70 percent of wine bottles (3 billion bottles) end up in landfills because they are hard to recycle and there’s not enough demand for recycled glass,” said Chris Dukelow, former Seattle technology executive turned chief winemaker and founder at Irreverent Wine. “Bottles don’t make wine taste better, so why are we using them other than those purchased for aging? By eliminating wine bottle production and partnering directly with sustainable vineyards, we can reduce wine’s environmental impact while also keeping wine natural and delicious for consumers.”

The Best Sustainable Monthly Wine Subscription
With so many wine clubs and wine delivery services, there’s no shortage of options for wine lovers to consider. Irreverent distinguishes itself from the wine club landscape by first making high quality wine, and second, by uncorking the bias and prejudices against wine in a bag or pouch. The company partners with the very best independent vineyards committed to Earth-friendly farming practices in renowned Washington and Oregon wine regions to make, source, and blend world-class wines with no unnecessary sugars, chemical additives, or manipulations.

The wine is then shipped in recyclable pouches that keep oxygen sealed out and freshness sealed in for up to four weeks after opening. The pouches are self-standing, can be kept on the counter or in the refrigerator, and are more durable, lighter, and friendlier to the planet than glass. An easy-to-use spigot allows members to enjoy the convenience of a smaller portion of wine at their leisure and never worry about finishing a bottle before it goes bad. The pouches are also perfect for social gatherings, camping, or other outdoor events.

How Membership Works
First, members sign up by selecting the types of wine they would like to receive monthly. Members can opt-in to receiving reds, whites, or blends, and order 1.5 liter (two bottle equivalent) or 3-liter pouches (four bottle equivalent). Wine quality is similar to what you would get in a $30 bottle of wine, but delivered monthly at a 20-30 percent discount for an exceptional value. Members pay between $41-$49 monthly for 1.5 liter subscriptions (two bottle equivalent) and $59-$65 for 3.0 liter subscriptions (four bottle equivalent). Additional pouches can also be added easily to monthly deliveries that start at $39. Members have flexibility to purchase additional pouches or customize recurring monthly shipments for special occasions, including pouch size.

About Us
Born in the heart of the Walla Walla valley, Irreverent Wine is an eco-friendly monthly wine subscription service that delivers better wine, for a better world. Founded by 30-year technology industry veteran Chris Dukelow, Irreverent Wine is on a mission to change the way wine is packaged, shipped, sold, and enjoyed one-glass-at-a-time. In the U.S. alone, over 4 billion wine bottles are purchased annually, and the manufacturing and transport of these bottles emits approximately 10 billion pounds of CO2-equivalent emissions. By partnering with independent and sustainable vineyards, putting great-tasting, low carb, gluten-free, vegan, FODMAP, keto, and paleo- friendly wines in recyclable pouches, the company offers a unique “Farm to Glass” model that reduces the carbon footprint of wine by 80 percent. For every pouch delivered, Irreverent will donate $2 to EcoTrust, which has a mission to create economic opportunity, social equity, and environmental well-being. For more information, visit http://www.irreverentwine.com.

One Bottle Post: 2017 Hourglass Red Blend

June 5, 2020 by evebushman

We visited Hourglass winery in 2017 and were so smitten with their wines that we put ourselves onto a wait list to get put onto their allocation list. Took a couple of years I think and now we are just getting into some of our new wines. Starting with the 2017s and their Napa Valley red blend. First I’ll share some notes from the winery, and then my notes on the wine.

Here is what vintner Jeff Smith said about their then-current 2017 harvest, “2017 was our 20th harvest! Doesn’t seem possible, yet here we are. We’ve learned a lot in 20 years and the journey is just getting started. Hourglass debuted during a time of profound change in Napa Valley. The 1990’s ushered in a radical stylistic shift toward high pH winemaking. A style pioneered by brave winemakers who dared go where they were schooled not to. Modernism was born and I’m proud to say we helped put an indelible stamp on it. In the ensuing years, we rode the pendulum swing of ripeness to its edges, and helped define the spectrum of stylistic choices Napa affords. In the process, we learned a great deal….” Read more here.

2017 Hourglass Red Blend, Napa Valley

14.5% alcohol

Color: blackberry, red cellophane edge, opaque.

Aroma: Ripe and juicy black cherries, dried plum, dark chocolate, green peppercorn, dusty, mushroom and sage.

Flavor: Dried red cherry, red to dark fruit again, cherry liqueur, black pepper, charred steak, drying tannin.

With food: Ed had made a simple Bolognese with ripe red tomatoes – giving it both a meaty and acidic flavor. After a few minutes in my glass, and with food, the wine became more layered, showing dry and dark fruit, pepper and lingering dark berries.

Conclusion: Probably should lay this one down a bit as the difference between having it alone and then in my glass longer, and with food, was remarkable for me. Betting more swirling and decanting would also work. (I tasted this in early April, a few weeks into the Coronavirus quarantine, when I was getting more than anxious for the good stuff.) I gave the wine 94 Eve points without food and 95 Eve points with.

“Hourglass. . . two vineyards, a winery and a compilation of estate wines: a vision unfolding.”

https://www.hourglasswines.com

https://www.facebook.com/pg/hourglasswine/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Vintage Eve Circa 8/2017: Where Was Your Favorite Winery Experience? (Part Two)

May 12, 2020 by evebushman

Last week I asked Facebook pals to share their favorite winery experience, something that made them lifelong fans. I had a few of my own, they had many more, so this is the second group of answers. Feel free to email me if you also have a memorable winery experience to share: Eve@EveWine101.com

Your Favorite Winery Experiences

Denise C. – Well, you know we love Paso Robles……I won’t say how many wine clubs we belong to there. But, like another comment on here we had to buy a big wine fridge and it still doesn’t hold all of it. Lol. But, one of our favorites is Pear Valley! Their wine is good and not too expensive and the views are amazing!

Annette S. – Palmaz Vineyard in Napa. Unbelievable winery and phenomenal wine.

Larry M. – Merry Edwards. Wonderful Pinot Noir up in the Russian River Valley. We were brought into a private room where our own dedicated sommelier taught us about the terroir that makes the Russian River Valley unique. He then guided us through tastings of all of their current offerings. Everything was laid out beautifully with a new glass for each wine. Totally classy.

David P. – Being a Napa boy (born and raised), I have a few. My #1 would have to be getting married at V. Sattui in St. Helena back in 1993. The wedding ceremony was out on the lawn and the reception was in the cellar.

Buttonwood Farm and Winery.

Beverly A. – When my husband and I went to Rosenthal winery tour with Ian Blackburn years ago, absolutely beautiful. Then again on the Wine101 with Ian to Karen Steinwachs/ Buttonwood Farm Winery had BBQ lunch, to name a few.

Kathie W. – My two favorites in Los Olivos – Carhartt Wine Tasting Room and Saarloos and Sons. Fabulous wine, and they both make you feel like family. Been members for years and always look forward to sharing the experience!

Mike B. – Del Dotto. My fav Napa winery. It’s the dark and musty cave experience. Cool atmosphere. Pourers are informative, entertaining, and funny. All tastings out of the barrel. Just very, very special. It’s a must-go-to every time I’m in Napa. His other tasting experience, what I call the “Italian” one,” is nice, but it’s the dark and musty I keep returning to. Would love to meet Del Dotto. I remember his infomercials from the 80s.

Michael and Lori F. – We cannot put to writing how special our tour of Robert Foley was… Lets just say his passion for music is just as strong as his passion for wine!

And I stopped into the tasting room at Quady up in Madera… Out in the Middle of nowhere (so it seemed). I can no longer remember the name of the assistant winemakers who led my tour and tasting of one, but we spent 4 hours tasting EVERY wine and port in their current release portfolio; barrel tasting dessert and port wines still aging and not yet ready to be released; and opening a half dozen bottles of the winery’s library collection of vintage port wines.

As an added bonus they had just finished their first release of “unaged” Brandy distilled from their Orange Muscat Wine…. They would not call it Grappa because it was distilled from the wine and did not include the “pressings” in the distillation… If you like Grappa this was fantastic in its lack of rough edges and smoothness.

I left the winery with about a case of wine and Brandy I purchased… He also gave me the opened library wines and some of the current release wines to take home telling me that there is not enough foot traffic for those bottles to last till the next visitor arrives!

That was a fantastic memory indeed!

Justin G. – I grabbed 2 of the last 1975 vintage Colheita from Kopke while in Porto. My birth year.

Vicki H. – Mallow Run Winery in Indianapolis, is a fun place to enjoy music and wine. Especially when it is Beach Boys or Beatle day.

Terri S. – Broken Earth Winery in Paso Robles. Award-winning wines (they darn near swept the Central Coast Wine Competition), friendly and knowledgeable staff, excellent pricing, Thirsty Thursday wine specials and a great picnic spot on the way into town on Highway 46 East!

Michael D. – Many years ago we took the Amtrak Coast Starlight to Seattle. They did a wine tasting on board and one of the wines we really liked was from a winery that we had never heard of – Del Dotto. A year or two later I had a business trip up at the Silverado Resort in Napa and on our way to the hotel we passed Del Dotto. Taking the tour of the caves and tasting the same grape in different types of oak was one of our favorite memories from that trip. We ordered several bottles from the actual casks that we tasted and still have some cellared to this day!

Tom H. – Frank Family in Napa the day after I proposed to Carole they treated us great…lots of good wine!

John M. – Jean-Pierre Gaussen in the Bandol area of Southern France. It was a cold day in December 2002 and my then Fiancé and I were exploring the area and stumbled on to this tiny vineyard of gnarled Mourvèdre vines. When we arrived at the Cave no one was there. Finally a a gentleman still in his pajamas peered down at us from a second story balcony and told us to come back in an hour because it was his lunch hour. We came back an hour later and the same man still in his pajamas opened the cellar and poured his wines for us to taste. It turned out the man was Monsieur Gaussen himself. We spent the next 4 hours talking and drinking wine with him with subjects ranging from the history of the Mourvèdre grape to French politics all in broken English and broken French. In a few days my wife and I along with our 10 and 8 year old kids will be visiting this tiny vineyard again. For us wine lovers a special wine is a time capsule, a message in a bottle, the very notion of terroir itself.

The Art of Toasting Moutai From China

October 11, 2019 by evebushman

Camus is delighted to invite you to a dynamic culture event to learn and experience the Chinese way of toasting and fine dining, with the iconic spirit Moutai and one of its kind Baccarat crystal drink set. Dress code: Elegant with a touch of red.

Well this was a new one for me. Never heard of the Chinese spirit Moutai or used the Baccarat crystal drink set. Intrigued by the idea of learning how to properly toast with a Chinese spirit, I was ready to learn. But first what is Moutai? From Wikipedia: Maotai or Moutai is a brand of baijiu, a distilled Chinese liquor, made in the town of Maotai in China’s Guizhou province. Produced by the state-owned Kweichow Moutai Company, the beverage is distilled from fermented sorghum and now comes in several different varieties. From the box: Made “only in small quantities” yearly, this “small batch blend” is “available only in the finest duty-free shops around the world.” 53% alcohol.

In the course of the evening (photos here) we tasted the spirit in two cocktails and on its own, both the Moutai Small Batch Blend ($275) and the Moutai Legendary China Collection Edition Li Bai ($375). This second edition “honors Li Bai (701-762) regarded as one of the greatest and most prolific poets of the Tang dynasty.”

But, before I get too ahead of myself, before the first cocktail we were entertained by a Chinese calligraphy artist, then before the first sip of Moutai on its own, we were told and shown the proper way to toast with Moutai and told that “in China we greet with spirits, with meaning and with gravity – to the future…Moutai is always considered the national symbol of China” and all Chinese enjoy toasting special occasions with Moutai.

To toast the spirit is poured at room temperature into a tiny glass “invented by Moutai” and then some simple rules are to be followed: Always fill to the rim, hold with both hands to toast each other, the person who wants to show respect to the host, for seniority or to ladies is to bring their glass lower than the person extending the toast. This last part can be quite fun as people will go down to the ground to get their glass lower than their esteemed friend. Then, more rules included “never leave a comrade’s glass empty” so you must help them to fill it. Never drink alone at dinner. If you are toasted then you must toast in return. Don’t toast before the host toasts – who may toast to each table in the room. Then, and only then, it’s fair game to toast more people. The Li Bai edition was served with small Baccarat red crystal decanters into small round matching crystal glasses.

For me, always the student, after noting all of the rules in toasting I settled in to smell and taste both levels of Moutai. I got strong umami notes, soy sauce, salinity, grilled mushroom and maybe a hint of the terracotta vats the spirit had rested in before bottling.

After that first sip we enjoyed a multi-course Chinese influenced dinner, while listening to different musicians and watching a cultural dance. By the end of the evening, and several more toasts of Moutai – for those that had drivers – I believe everyone attending walked away with not only more knowledge about the Chinese spirit, but an appreciation for Moutai and what China brings to the proverbial global table.

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.

Check Out This Three day event and WineCrush is July 31: Aspen Art Museum’s WineCrush

July 1, 2019 by evebushman

ArtCrush | WineCrush Facts & Figures: Master Sommelier Jay Fletcher

Held annually every summer, ArtCrush is Aspen’s premier summer gala and the major fundraising event benefiting the Aspen Art Museum. Over the past fourteen years, ArtCrush has cumulatively raised approximately $28,000,000 in support of the AAM’s groundbreaking contemporary art programming. ArtCrush brings the AAM’s most important donors, the world’s top art collectors, wine connoisseurs, artists, gallerists, curators, celebrities, and global business leaders to Aspen, making this event an internationally recognized hub of arts and culture.

Margaret Kilgallen: that’s where the beauty is.

Jay Fletcher, Master Sommelier, plus a team of six top sommeliers from Aspen’s best wine restaurants (Matsuhisa, the Little Nell, 7908, Caribou Club, Cache Cache, and Jimmy’s) give patrons a taste of old and rare wines during the event’s cocktail hour, followed by a pouring of two flights of wine prior to each of the four formally plated courses served during the dinners at WineCrush and ArtCrush. Fletcher calls in favors from Southern Wine & Spirits and the SommFoundation’s Old and Rare Cellar to source the vintage and old wines from around the world. The day of the event, he unpacks the boxes, sorts and hand-numbers each bottle, and decants and chills the vast array of wine.

800 = The number of rare vintage wine bottles (seen only at auction) served at each event x 15 years = 12,000 bottles of wine served at ArtCrush and WineCrush.
65 = The temperature in Fahrenheit that Fletcher keeps all bottles of wine prior to wine service at ArtCrush and WineCrush.
40,000 = The dollar amount of wine in wholesale costs for 250 people at each event—approximately $150 per person in wine allocations. (To be approved.)
50 = The number of tables with 10 bottles each.
3 / 5 = Each table has 3 bottles of mixed white varietals and 5 bottles of mixed red varietals.
500 = Total number of glasses of wine for each course = 2,000 glasses of wine poured at each ArtCrush and WineCrush event x 15 years = 30,000 glasses of wine served.
11 = Master sommeliers that have helped Fletcher over the years at ArtCrush: Bobby Stuckey, Richard Betts, Fred Dame, Carton McCoy, Sabato Sagaria, Sean Razee, Jonathan Pullis, Brett Zimmerman, Doug Krenik, Jason Smith, Shayn Bjornholm.
15 = Number of years the following rare, vintage wines have been served at WineCrush:

Domaine De La Romanée-Conti, Richbourg 1989

1937 Dr Barolet Clos Vougeot 1037

Domaine Leroy, Chambertin 1969

Etienne Guigal, Côte-Rôtie la Mouline 1978

Château Lafite Rothschild 1990

Domaine De La Romanée-Conti, La Tache 1988

Penfolds, Grange Hermitage 1985

Aldo Conterno, Barolo Riserva Gran Bussia 1990

Jaboulet-Isnard, Côte-Rôtie 1964

Domaine Ramonet, La Montrachet 1989

Domaine De La Romanée-Conti, Romanée-Conti 1988 Six (6) Liter Format

Domaine Gros, Richebourg 1971

Château Haut-Brion 1961

Coche-Dury, Corton-Charlemagne 1995

Château Rayas 1990

Jay Fletcher, Master Sommelier, Chairman of the Court of Master Sommeliers personal by-the-numbers list:

23 = # of years Fletcher has held his Master Sommelier title.
8 = # of Master Sommeliers Fletcher has mentored in Aspen from the Little Nell’s wine program.
20 = # of Master Sommeliers Fletcher has mentored in the world.
41 = The years since Fletcher hitchhiked into Aspen from Madison, WI, to begin his career in the wine business.
2 = # of daughters Fletcher raised as a single father while working in the wine business in Aspen.
5 = Time in the morning that Fletcher has been known to skin (hike on skis) up and throw down first tracks on Aspen Mountain on most powder days.

The Aspen Art Museum is a non-collecting institution presenting the newest, most important evolutions in international contemporary art. Our innovative and timely exhibitions, education and public programs, immersive activities, and community happenings actively engage audiences in thought-provoking experiences of art, culture, and society.

AAM MUSEUM HOURS

Tuesday–Sunday, 10 AM–6 PM

Closed Mondays

AAM ADMISSION IS FREE courtesy of Amy and John Phelan

Visit the AAM online: aspenartmuseum.org

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

June 5, 2019 by evebushman

Los Angeles, CA – With their first anniversary just around the corner, DTLA’s HATCH Yakitori + Bar raises their glass and kicks-off the celebration by introducing a cracking new Cocktail Bar!

Photo Credit: Jacob Layman

Centrally located in DTLA’s The Bloc, a vibrant, open-air metropolitan center with its own access to the 7th Street Metro Station, HATCH Yakitori + Bar is the vision of Owner-Partners Akarad “AK” Tachavatcharapa, Nara Latip, and Executive Chef Daniel Shemtob. These hip-hop jammin’, globe-trottin’, food and drink lovin’ “Yakitori Boyz” created an urban nest for the burgeoning DTLA community and commuter’s alike; an oasis to congregate, rejuvenate, and celebrate with progressive Japanese cuisine and unrivaled new Bar Program that includes handcrafted Cocktails, meticulously curated Sake List, select premium Japanese Whisky, and eclectic Japanese Beer Menu, poising HATCH Yakitori + Bar as a not-to-be-missed drinking destination among the ever-evolving landscape of Downtown Los Angeles. The new Cocktail Bar features seating for lucky guests to get a premium view of the bartenders working on their craft, while the standing side bar welcomes guests looking to stretch their legs after a long day sitting in the office. The man behind the bar, Bar Director James Fastiggi set off to shake and stir things up as he first embarked on a culinary journey to better understand Partner and Executive Chef Daniel Shemtob’s menu. “I learned everything about the food before I even thought about the cocktails,” says Fastiggi. “Comprehending the menu was key to developing the cocktail menu.” With this epicurean education as his foundation, Fastiggi confidently moved forward to expand his knowledge on Japanese spirits, building the menu outward from his tutelage. “There is a Japanese twist to each of these cocktails, all of which beautifully compliment the overall Hatch Yakitori and Bar Menu.”

Paired with food or enjoyed on their own, eight thirst-quenching bangin’ Cocktails are ready to drop, like the Matcha Highball made with Iwai Whisky, coconut lemongrass nigori, lemon juice, house-made honey syrup and matcha powder, or the Yuzu Sour offering guests a refreshing twist on a reliable standby, prepared with Iwai Whisky, yuzu liqueur, lemon juice, simple syrup and a fresh creamy egg white. The shocking pink For Goodness “Sake” receives its vivacious color from the splash of prickly pear juice, also featuring dry sake, Tito’s vodka, lychee juice and pear syrup, while the sweet and spicy Mangorita is comprised of Lunazul Tequila, house-made mango syrup, agave nectar, lime juice, orange bitters, and serrano pepper. Guests will be too furious if they are too fast when drinking the Tokyo Drift driven by Kaiyo Whisky, Angostura & orange bitters, and magic sauce (a citrus laden elixir) developed by Fastiggi which was based on a savory sauce originally created by Chef de Cuisine Erick Cielo. The Rum Tum Tum begins with house-made tepache, a beverage of Mexican origins in which pineapples are fermented for seven days before spices are added, and then joined by Greenbar Spiced Rum, lemon juice, Demerara syrup and Angostura bitters. Intriguing as it is innovative, the Wassup Bae is made with Roku Gin, wasabi, cucumber, lemon juice, lemongrass syrup and charcoal salt rim. Says Fastiggi, “When a guest requests a drink outside of the box, the Wassup Bae is where I will direct them.” Finally, for those feeling adventurous or indecisive there is the Bartender’s Choice, a special weekly cocktail crafted by Fastiggi to keep his creativity sharp and offer regulars something new.

HATCH Yakitori + Bar exclusively sources a myriad of Sake equally approachable for the sake novice and enticing for the sake connoisseur. Available on draft or carafe is the Bushido: Way of the Warrior, paying homage to the code of honor and morals developed by the Japanese samurai that stresses loyalty, self-discipline, and bravery. By bottle or carafe, the Junmai Sake selections are ready for guests to imbibe including the aromatic and ultra-dry Itami Onigoroshi: Demon Slayer, the light and mild Shintaro: Imperial Loyalist, the clean and crisp Joto Nigori, or the Hatch Organic brewed right here in California. The Ginjo style sake selection includes the delicately complex Gokujo: The Excellence, while AK is personally excited to introduce guests to the almighty Ryujin: Dragon God, noted for its vibrance and full-bodied flavor. Finally, Junmai Daiginjo, the highest caliber of sake categories begins with the award-winning Soto: The Outside, or the highly sought after Kitaya Kanasansui: Cold Mountain Water. Finally, for true aficionados, HATCH Yakitori + Bar offers guests a miracle with the Kimurashiki Kiseki: Miracle Sake, certified organic and produced under the supervision of Akimori Kimura, the pioneer of modern organic farming methods in Japan.

HATCH Yakitori + Bar also offers a new highly curated selection of premium Japanese Whisky, such as the Mars Iwai, with tasting notes of pear, quince, red fruits and vanilla. Matured in the finest Japanese handmade mizunara oak casks, Kaiyo Mizunara Oak spends the last leg of their maturation at sea, the salt air and ebb and flow of the tides enriching the whisky. Named by Forbes as one of the “10 Japanese Whiskies To Try Now,” the Akashi White Oak hails from Japan’s smallest whisky distillery, where only two months out of the year are dedicated to whisky production. Blended from whiskies matured in oak for 10 years, Yame Eight Goddesses 10 Yr is inspired by the mythical Yametsu Hime protector of the mountainous beauty of the Yame Region, home of the famed Kitaya Distillery. Dubbed a ‘worldwide blended whisky’, Ichiro’s Malt & Grain is comprised of whiskies from distilleries in Scotland, Canada, U.S.A., England, and Ireland, as well as young malt and grain whisky stock from the legendary king of Japanese distilling, Ichiro Akuto. HATCH prides themselves on being able to offer rare, high-end whisky, such as Ichiro’s Malt Chichibu “The US Edition”, a highly-limited single malt release made specifically for the US market from the extremely sought-after Ichiro Akuto Chichibu Distillery. Dry and honeyed with gentle oak spice and Tahitian vanilla, Mars Lucky Cat “Mint” Whisky is limited to less than 4,000 bottles, while the Mars Komagatake Limited Edition 2018 is aged entirely in Shinshu, the highest elevation of any distillery in Japan, creating a noticeable influence on this unique whisky’s taste.

If Beer is more your brew, HATCH Yakitori + Bar has an array of beers on Draft: Asahi, Sapporo, Orion, and Kirin, as well as select offerings that may inspire guests to expand their tastes including Coedo Shiro Hefeweizen Wheat Beer, Samurai Blonde Ale, Delicious IPA, and the Cali Creamin’ Vanilla Cream Ale. Two varieties from the Kyoto Brewing Company kick off the Bottle selections beginning with the Kyoto Matcha IPA, followed by the Kyoto Kuromame Black Soybean Ale. At 8% alcohol content the Hitachino Ginger Brew is not your Mama’s ginger ale, although let us not forget its slightly herbaceous sibling, the Hitachino White Ale. Brewed from kintoki sweet potatoes, the award-winning Coedo Beniaka Sweet Potato Ale is earthy and rich, while the equally acclaimed Coedo Shikkoku Black Lager boasts an enchantingly smooth elegance. It’s in the Can with the Yona Yona: Every Night Pale Ale, made with premium Cascade hops, and the Suiyoubi No Neko: Wednesday Cat White Ale is smooth enough to get guests through every day of the week. If Wine is the only way to wind down, there is selection of California Wines and one deliciously unorthodox Chinese wine. Adventurous minds are encouraged to inquire within.

There is no better companion to a cool libation than Happy Hour and Partner and Executive Chef Daniel Shemtob has pulled out all of the stops to deliver guests one solid hour of discounted gluttonous glory. Guests can enjoy Oysters, Chilled, Grilled, or Fried accompanied by ume mignoette, Sticks like Breast and Plum, Thigh & Miso, and Mushroom Party, or the Plates with selections such as the Black Karaage, with two day brined chicken thighs, squid ink, house pickles, grilled lime, and black ranch dip, or Miso Pork Spare Ribs, featuring slow cooked pork ribs, miso caramel, spice blend, and green onions. During this happiest hour, a selection of Drinks including Draft and House Sake, Wine by the Glass and Beer by the Glass will also be available at special prices.

Whether your glass holds the liquid amber of Japanese Whisky, the aqueous ambrosia of a perfectly chilled Sake, or a meticulously crafted Cocktail, raise it high and give a mighty, “Kanpai!” to the bangin’ New Cocktail Bar at HATCH Yakitori + Bar!

HATCH Yakitori + Bar is open for Lunch every Tuesday through Friday from 11:30 am to 2:30 pm, and for Dinner every Monday through Thursday from 5:00 to 10:00 pm, every Friday from 5:00 pm to 11:00 pm, every Saturday from 6:00 pm to 11:00 pm, and every Sunday from 6:00 pm to 10:00 pm. Happy Hour is every Monday through Friday from 5:00 pm to 6:00 pm. For more information or reservations, please visit www.HatchYakitori.com or call HATCH Yakitori + Bar directly at 213.282.9070.

Please follow HATCH Yakitori + Bar on Facebook @hatchyakitori and Instagram @hatchyakitori

HATCH Yakitori + Bar

700 West 7^th Street, suite G600

Los Angeles, CA 90017

T: 213.282.9070

www.HatchYakitori.com

Sampling Lambay Irish Whiskey

May 24, 2019 by evebushman

From the Scotch Whisky Experience in Edinburg, Scotland I had learned, “There was a moment, a hesitation, when those single malt fans, like myself, paused and thought, heck that master distiller is doing an incredible job. We need to give blends more credit! Single malt Scotch whisky wasn’t as popular as Irish whiskey until the master distillers created blends.”

This “a ha” moment, in learning that Irish whiskey was by far more popular than Scottish whisky gave me great pause. In my own tastings of whisky from both areas I found Irish whiskey slightly sweeter than the Scottish counterpart, but then again I haven’t had as many Irish whiskeys compared to the number of Scotch whiskeys I’ve tried.

Recently I was offered two from Lambay Whiskey to sample. (Note: if the whiskey is made anywhere other that Scotland they must use, for the time being, the spelling with the e.) These are my tasting notes on two single dram samples I was sent, both finished in Cognac casks, sampled with my Neat whisky glass:

Lambay Whiskey

Small batch blend

Triple Distilled, blend of bourbon cask whisky with a Cognac cask finish.

40% ABV

Color: Pale hay.

Aroma: hazelnut, popcorn kernel, sweet whipped cream, smoke, orange zest, butter, no burn.

Flavor: slight burn on the palate but not enough to need water, walnut, hazelnut, butter, dried apricot, and with a spicy long finish. Nicely balanced. Would enjoy this with smoked oysters or vanilla ice cream, depending on my mood.

Lambay Whiskey

Single Malt

Triple Distilled, blended with Lambay Island Trinity Well water and finished in a Cognac cask.

40% ABV

Color: Deep honeyed, gold.

Aroma: more fruit on the nose than the blend with banana, apricot, orange and pear, followed by a little tropical fruit like kiwi, jasmine – or some other floral component – milk, toasted almonds and oak.

Flavor: sweeter than the blend, spicier too, darker and deeper with flavors of toasted oak, not the fruit I found on the nose with the exception of banana, dried leaves, cigarette on the finish. I felt about this whisky like the way I’ve felt about some wines: I get a real big kick when the nose is so different from the flavor. Just makes me want to spend more time savoring it. Would enjoy with cheese and charcuterie and something with dark chocolate for dessert.

From Facebook

Two distinguished families, a new kind of Irish whiskey, and the island that inspired it all.

Once upon a most unusual island, two entrepreneurial spirits from two very old families decided to form a unique partnership. Together, they’d make a whiskey. But not just any whiskey – their triple distilled Irish whiskey would be one of dynasty and devilment, of rarity and refinement.

Their idea was to craft an innovative Irish whiskey inspired by the island of Lambay, ancestral home of the Baring family, and finished with the techniques and expertise of Maison Camus, ancestral home of Cyril Camus.

Lambay Island is a peculiar paradise, a mere three miles off the coast of Dublin. Lambay, a veritable odyssey of oddities, is also home to a herd of grazing cattle, an improbability of puffins and an even more improbable troupe of red-necked wallabies.

We’ve combined the centuries-old distilling expertise of Irish whiskey making with the century-old blending and maturing expertise of Maison Camus to create this unique and unusual range of whiskeys.

https://www.lambaywhiskey.com/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Experiencing the Universal Whisky Experience 2019

May 17, 2019 by evebushman

In the three years we’ve been lucky enough to attend the Universal Whisky Experience, aka the Nth, I’d have to say it just keeps getting better and better. This year we covered less ground (husband and I split the room – at the Wynn in Las Vegas – in two) and still only tasted maybe a quarter of what was being poured. And even though we each had two tickets for Super Pours, the brand ambassadors offered us everything they had – or it at least seemed that way! (If you just want a synopsis you can go here for photos alone.)

Last time I can share this banner…with yours truly on the top right next to The Nose!

This year I spent my first hour giving some attention to a few Bourbon tables; though I usually make a beeline for the oldest single malts in the room, I mixed it up this time. It might be because there was a large table set up with pre-measured pours, pens and tasting notes drawing my attention to the back of the main hall.

The table I’m referring to was set up Maker’s Mark Bourbon. The tasting experience that Maker’s Mark “Diplomat” Phil Olson talked me through was amazing. I learned about the different oak expressions, and the aromas and flavors each had. I noted that I liked the Seared French Cuvee, Maker’s Mark 46 Cask Strength (46 is the name of the particular wood), Roasted French Mocha and Toasted French Spice – this final one was my favorite. All four used French oak. I also noted that as my palate “warmed” so did my preferences. (Phil had me go back and revisit a couple.) I could’ve spent the entire evening there, and never made it to his finale where you are meant to blend your favorites, then get a few pals to agree with your choice = your own 15k barrel!

Moving on, though it was hard, I was in the mood for Bourbon and quickly found a Las Vegas based distiller, Smoke Wagon Bourbon. I enjoyed all three bottles they poured, and could see why they had won several gold and double gold medals at the San Francisco Wine and Spirits Competition.

Alpine Distilling, located in Park City, Utah, was a surprise for me. The botanicals in their “Summit Gin” slayed me. Now I just have to figure out how to get it from Utah here in So Cal! Also of note for me was their “Spur” Whiskey.

Then I got very much side-tracked by That Boutique-Y Whisky Company. I tasted everything in their line-up. Completely blown away with whiskeys from Japan, So. Africa and England. I think there were a dozen I tried, and a few in the back I got my hands on too. If you ever have an opportunity to taste this whisky brand don’t miss it.

The Scotch Whisky Syndicate 58/6 was a new thrill for me to taste, according to their Facebook page it is “an award-winning 12 Year Old specialist Blended Scotch Whisky, finished in Sherry butts for a distinctly richer fruity character.”

Glenfiddich had 12, 14 and 15 year olds, but I went straight to the 21 year old – as I had visited the distillery in Scotland and had done more than my fair share there. (If you ever get to Scotland don’t skip Glenfiddich – very generous pours. And while you’re at it reserve your kilted driver, aka tour operator, via Rabbie’s.)

I definitely had to stop at the Dewars’s blended Scotch whisky table, as Brand Ambassador Georgie Bell had made me a fan at a past Universal Whisky Experience event where we tasted through all of the single malts that go into Dewar’s. This year I sampled 21, 27 and 32 year olds, all “double double aged for ultimate smoothness.”

Had to taste from Westward American Single Malt Whiskey…when whisky pal and leader of the So Cal Whiskey Club Ries Michael manned the booth.

Finally, I’d like to give a special shout out and thanks to founder Mahesh Patel and organizer Mit Patel, can’t imagine anyone else pulling anything like this off but the Patels and their team.

More Brands Seen at the Show (keep in mind that each of these brands had several pours.)

Macallan

Old Pulteney

John Craggie

Glencairn Crystal (Great nosing glass!)

The Dalmore

Highland Park and Glenrothes

Johnnie Walker

Tomatin

Total Wine

Benromach

Gordon and MacPhail

Facundo Rum

John Dewar Malts

Hardy

Borderies Cognac

Suntory Whiskey

Whistle Pig

Sazerac Rye

Glenfarclas

Dictator

Royal Salute

The Glenlivet

Aberlour

Loch Lomond

The Balvenie

And even though I was lucky enough to be featured in the 2019 Facebook banner ad and don’t expect the honor again, I will be stalking the website and Facebook pages listed below to see if the event photographers caught me “in the act” of having the time of our lives. See you in 2020!

https://universalwhiskyexperience.com/

https://www.facebook.com/universalwhisky/

https://www.instagram.com/universalwhisky/

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 15k 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.