Whiskeysmith Co. Flavored Whiskey Launches a Variety of Flavors Nationwide

November 18, 2021 by evebushman

FORT COLLINS, COLO. (PRWEB) – Whiskeysmith Co., brainchild of Old Elk Distillery in Fort Collins, CO, has launched a line of flavored whiskeys across the United States. Whiskeysmith Flavored Whiskeys are crafted with a backbone of real American whiskey and natural flavors. Each flavor – chocolate, banana, pineapple, blood orange, salted caramel, peach and coconut – acts as a cocktail in a bottle and can be enjoyed on its own, while also adding incredible depth of flavor to any cocktail creation.

Born in a small town, there is nothing “small” about Whiskeysmith’s ambitions. “We are founded in flavor and find comfort in our craft,” says Melinda Maddox, Beverage Director of Whiskeysmith. “Our platform for flavor ideation, combined with handcrafted American whiskey, creates a product that is really unique in the whiskey category. Our line of Whiskeysmith Flavored Whiskeys offers something for every palate.”

Whiskeysmith’s team are experts in their craft and hail from all corners of the industry. The result is a line of innovative flavored whiskeys sure to shake up any bar. Rooted in passion and innovation, they have created an impressive line of seven flavors, which can be enjoyed neat or impress cocktail enthusiasts with their versatility. “Just add two dashes of your favorite bitters to two ounces of Whiskeysmith Blood Orange and voilà! You have yourself an Old Fashioned,” adds Maddox.

This new line of original flavored whiskeys was carefully selected to capture both the backbone of American whiskey and the complex flavoring through the true essence of the extracts. By tapping the talent of industry experts, Whiskeysmith works continuously to deliver on quality. The result is in the liquid: whiskey with flavors that are true to taste.

ABOUT WHISKEYSMITH CO.
Whiskeysmith Co. Flavored Whiskeys are a delightful combination of real, American whiskey and the essence of fruit and culinary inspired extracts and flavors, offering the true experience of flavor in every sip. Whiskeysmith’s portfolio currently includes chocolate, banana, pineapple, blood orange, salted caramel, peach and coconut.

ABOUT OLD ELK DISTILLERY
Old Elk Distillery crafts remarkably smooth and innovative spirits that transcend tradition. The distillery was founded in Fort Collins, Colorado, in 2013 by serial entrepreneur Curt Richardson. His desire to craft spirits that embody both innovation and legacy led him to create a distinctive portfolio that includes Old Elk Bourbon, Dry Town Gin, and Nooku Bourbon Cream. Today, legendary master distiller Greg Metze leads production for Old Elk Distillery. For more information visit: http://www.oldelk.com

Tasting Casa Mexico Tequila

October 29, 2021 by evebushman

Received some interesting tequila from Casa Mexico for review, what made it interesting you may ask? Well, for one the two aged expressions, the Reposado and Añejo, benefitted from time in new American oak barrels that weren’t “tainted (by) the flavor of old whiskey” and char – which I couldn’t wait to sample for myself.

Tasting:

(The quoted sections are from Casa Mexico)

Blanco

“The Blanco tequila is a straightforward expression without any aging.”

Toasted corn, cream, vanilla bean, citrus, mown grass and without any nose burn at all; tingly mouthfeel, some of the same notes from the nose on the taste – the cream, vanilla and citrus – with an extra-long finish. Highly sippable.

Reposado

“The Reposado ages for a minimum of six months…in new American White Oak Barrels…The new American oak barrels allow a truer expression of the tequila to shine through without tainting the flavor with the char of old whiskey.”

A bit sweeter nose than the Blanco, with aromas of Kettle Corn, vanilla icing, dates and figs; and again no burn. The taste was smoother than the Blanco, but spicy on the palate, with background flavors of white pepper, vanilla yogurt and dried citrus fruit – and an even longer finish. Pleasantly quaffable on its own.

Añejo

“Añejo ages for a minimum of 12 months…in new American White Oak Barrels, a twist on traditional aging methods.”

Nose: Vanilla bean ice cream, sweet cream, incense, no pepper or spice and that clean American oak simply resonating throughout. Flavor: Extremely smooth, reminded me of a sweet rye whiskey, pepper and hard butter toffee candy. Extremely pleasant. Made a Añejo Old Fashioned with this one. (Build over ice in a Martini shaker: two ounces Casa Mexico Añejo, one dash aromatic bitters and ½ teaspoon simple syrup or agave. Shake, pour into iced Martini glass, garnish with orange peel.)

From Casa México:

Founded by Mexican-American Eric “Don Buccio” Buccio, Casa México was born from a dream to create a high-quality tequila that celebrates his family’s Mexican heritage and rich traditions while supporting its farmers and creators. The brand is now championed with fellow Mexican-American partners, actor Mario Lopez and boxer Oscar de la Hoya.

Based in Los Angeles, CA, each tequila is crafted from 100% estate-grown blue agave from red volcanic soil in the Los Altos highlands region of Jalisco, Mexico, ensuring the highest quality possible. The tequila is created at Hacienda Capellanía in Jalisco, a farm and distillery boasting more than 100 years of jimador history, including several generations of family farming.

With a deep passion for the traditional distilling process, each of Casa México’s three tequilas are made using a traditional organic process with specific attention to eco-friendly measures. The water used for the distilling process is from a natural underground spring and gray water is repurposed to water the peaches, avocado and other crops grown on the estate. Hacienda Capellanía employs around 50 workers, paying fair wages with full benefits for employees to ensure their community and its families are taken care of.

Casa México Tequila currently boasts a trio of tequilas: Blanco, Reposado and Añejo. The Blanco tequila is a straightforward expression without any aging. The Reposado ages for a minimum of six months and Añejo ages for a minimum of 12 months – both in new American White Oak Barrels, a twist on traditional aging methods. The new American oak barrels allow a truer expression of the tequila to shine through without tainting the flavor with the char of old whiskey.

Casa México Tequila can be found in California, Nevada, Texas, Colorado, Florida, New York, New Jersey, Florida, and Illinois. Distribution and expansion are growing quickly, with several other states in the pipeline including Massachusetts, Rhode Island, Louisiana, Georgia, New Hampshire, and more. Additional national expansion throughout the United States is planned for 2022 and beyond.

Casa México Tequila

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.

Auberge du Soleil Announces The Reopening Of Its Iconic Michelin Star Restaurant And The Return Of Fine Dining On The Terrace

April 29, 2021 by evebushman

RUTHERFORD, CALIF. (PRWEB) – Auberge du Soleil, Napa Valley’s quintessential adult getaway, has announced the reopening of The Restaurant, the property’s culinary landmark, featuring a new two- or three-course prix fixe lunch menu ; a three- or four-course prix fixe or six-course tasting menu for dinner service; and a three-course brunch menu available on Saturdays and Sundays. The Restaurant, one of Napa Valley’s first fine dining establishments and recipient of 13 consecutive Michelin Stars, is synonymous with Wine Country cuisine and widely considered a “must experience” culinary destination among discerning travelers and locals alike.

Photo: @verticalluxurytravel

Simultaneously, the hotel’s Bistro and Bar will welcome guests with its original menu concept featuring a range of casual dishes meant to be enjoyed with refreshing cocktails, craft brews and a vast selection of more than 40 wines by the glass that offer a balanced selection of California and French/Old World wines.

Enhancements to the hotel’s beverage program include a range of palate pleasing Aperitifs, French-Inspired Cocktails, and elevated “Classics” featuring the most indulgent versions of time-honored standards such as the Martini, Manhattan, Old Fashioned and Negroni, along with an array of Speciality Cocktails and a new selection of Digestifs.

“Reopening The Restaurant is something we’ve all been looking forward to these many months as it’s the cornerstone for the full sensory experience of the property. Dining on the Terrace can transport you to the south of France while seated in the heart of Napa Valley,” said Bradley Reynolds, Managing Director of Auberge du Soleil. “We’ve missed the special birthdays, anniversaries and celebrations that our guests share with us and we can’t wait to begin creating life-long memories together once again.”

Auberge du Soleil offers spectacular panoramic views of vineyards and mountain vistas from the expansive outdoor terrace, where guests may sip, savor and linger over the dining experience of their choice: The Restaurant, with an elevated fine-dining approach that showcases seasonal, locally-grown ingredients prepared with French techniques; or the Bistro and Bar, which provides the ideal mid-valley respite for an informal lunch between wine tastings or a casual dinner to relax over at the end of the day.

Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, Bistro and Bar and hotel’s Private Dining exclusively for Weddings and Events. Curry began his culinary career in his native Los Angeles and received his degree from the Culinary Institute of America, Hyde Park. After graduation, he was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. In the late ‘90’s he travelled to France working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, and in Paris at the two-star Michel Rostang. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California, eight years at Domaine Chandon in Yountville, as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.

Reservations are now being accepted for The Restaurant by contacting Auberge du Soleil at 707.967.1211 or online via OpenTable. The Restaurant will be open for Lunch, Wednesday-Friday from 11:30 AM – 2:30 PM, followed by Dinner service from 5:30 PM – 10:00 PM. Brunch will be offered on Saturdays and Sundays from 11:30 AM – 2:30 PM. The Restaurant will open seven days a week starting May 1.

The Lunch menu will offer a two course prix fixe for $60 and three-courses for $75. Dinner service will feature three courses for $135, four courses for $155 or a six-course tasting menu for $185. All menus include vegetarian selections available with each course.

The Bistro and Bar offers continuous service seven days a week from 11:30 AM to 11:00 PM. Reservations are suggested via 707.967.1211 or online at OpenTable.

Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a 13-time Michelin Star award-winning Restaurant, and exclusive Auberge du Soleil Spa. Known for passionate, intuitive service that sets the standard for gracious hospitality, the property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts.

Auberge du Soleil consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the best and most romantic hotels in the world by influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For reservations and availability contact the hotel directly at 800.348.5406 or email ads.reservations@aubergeresorts.com.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information about Auberge Resorts Collection, please visit aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts and #AlwaysAuberge.

The Busker “Triple Cask Triple Smooth” Beats Established Competitors in Blind Tasting; Rated Best Irish Whiskey Blend

April 10, 2021 by evebushman

NEW YORK (PRWEB) – The Busker, a “new-to-world” Irish Whiskey, is proud to announce that it was named the top Irish Whiskey Blend in a blind, independent tasting of industry experts. The Busker “Triple Cask Triple Smooth” was blind-tasted against four leading Irish whiskeys in similar price points, including Proper Twelve, Jameson, Bushmills and Tullamore D.E.W. The panel consisted of five renowned industry experts, including Andy Seymour, Julie Reiner, Anu Apte, Sean Kenyon and Jackie Summers. The panel judged each spirit on appearance, nose, aroma and finish. Awarded the highest aggregate score, The Busker “Triple Cask Triple Smooth” was recognized as a standout among the judges for its distinctive taste in a world of similar-tasting Irish whiskeys.

“The Busker is unique, unlike any other of the whiskies we tasted,” said Andy Seymour, owner of Liquid Productions and partner in BAR. “All the others were going in the same direction, and this stood out right away. The Busker has a bolder and richer taste that we all immediately picked up on.”

“The Busker is an apple among oranges,” said New York-based Julie Reiner, known for her award-winning beverage programs at Clover Club and Leyenda. “This is a whiskey that bartenders will embrace because it will perform excellently in craft cocktails.” The panel noted that the bold flavors of The Busker make it suitable for sipping as well as for cocktails that might overwhelm less distinctive Irish whiskeys.

The Busker “Triple Cask Triple Smooth” combines the Busker Single Grain with a high percentage of The Busker’s Single Malt and Single Pot whiskeys. Matured and finished in three different casks (Bourbon, Sherry, Marsala), this whiskey brings a new definition of richness and smoothness to the Irish whiskey landscape. The flavor profile of The Busker “Triple Cask Triple Smooth” blend is ideal for multiple consumption occasions, from sipping neat or on the rocks to classic cocktails that don’t typically use Irish whiskey, like Manhattans, Sours, tiki drinks, Old-Fashioneds or even the Vieux-Carre. These are cocktails that craft bartenders embrace and cocktails that are trending at-home with consumers.

“Our team at The Royal Oak Distillery set out to make an Irish whiskey that would appeal not only to Irish whiskey drinkers, but also to bourbon lovers,” said Ignacio Llaneza, Vice President of Brand & Trade Marketing for Disaronno International in the U.S. “We’re able to achieve a fuller, rounder whiskey with a higher malt content in the recipe, and triple cask finishing in Bourbon, Sherry and Marsala casks. Ultimately, we want to provide a journey into Irish whiskey at an affordable price point. Based on the tremendous feedback from our esteemed judging panel, quite frankly we believe The Busker has the potential to become the preferred Irish whiskey in the United States.”

Jackie Summers, creator of Sorel Liqueur and named Drinks International’s “100 Most Influential Bar Industry Figures” (2020) and Imbibe 75 (2021), noted that “The Busker was the outlier, and the only bottle I would drink and buy again.” Denver-based Sean Kenyon, the person behind award-winning bars Williams & Graham, Occidental and American Bonded and recognized as Tales of the Cocktail’s American Bartender of the Year (2014), agreed, calling The Busker blend “a real stand out, something interesting in the Irish whiskey world where the others go in the same direction.” Anu Apte, behind a number of award-winning Seattle bars including Rob Roy, No Anchor, Navy Strength, Vinnie’s Wine Shop and The Bar Bazaar enjoyed The Busker’s round, soft and integrated notes. “The Busker brings an exciting and very different new distillate to market,” she said.

The blind tasting recognition follows The Busker “Triple Cask Triple Smooth” receiving a “Best Buy” rating and 94 points in the April 2021 issue of Wine Enthusiast. This impressive ranking outclassed the other major whiskey brands, and was the highest-rated Irish whiskey when measured against similar priced competitors.

About The Busker
The Busker is a “new to world” Irish Whiskey that is born out of a modern Ireland, where the contemporary and bold meet at the crossroads of tradition. The Busker is produced at the Royal Oak Distillery, in County Carlow, Ireland, located on an 18th century estate in Ireland’s Ancient East region. It is the only distillery in Ireland which offers all three classic Irish styles of whiskey – Single Grain, Single Malt, & Single Pot Still, which make The Busker Single Collection. The Busker portfolio also includes The Busker Blend which is a beautiful blend of The Single Collection. The Busker uses different casks during the maturation process of their whiskeys including Bourbon casks, Sherry casks and Marsala casks. Most recently, The Busker took home multiple top accolades at the 2020 LA Spirits Awards: The Busker Single Malt was awarded the 2020 Platinum Medal and Best Irish Whiskey, while the Single Pot Still and Blend were awarded the Gold Medal.

For more information, visit http://www.thebusker.com and join the conversation at @thebusker_official

Cheers to a collection of new cocktails at CASBAR Lounge at SAHARA Las Vegas

March 15, 2021 by evebushman

LAS VEGAS – Those who have been looking to shake things up with their cocktail game need to look no further than CASBAR Lounge at SAHARA Las Vegas, which recently unveiled a new cocktail menu from the resort’s award-winning beverage team.

Let your tastebuds go on an adventure with the Aromatic AV8, featuring Empress 1908 Gin, Crème de Violette, lavender syrup, lemon juice and egg white. Get exotic with The Brazilian Mula, made with Tito’s Handmade Vodka, Giffard Caribbean Pineapple Liqueur, Ancho Reyes Verde, lime juice and Q Ginger Beer. Stay up all night with a Spicy Espresso Martini, combining Remy 1738, vanilla spice and Ancho Reyes with espresso. Turn into a super taster with an Electric Feels, charged with Grey Goose Vodka, white cranberry, vanilla spice, lemon juice and sparkling wine, rimmed with tongue-tingling Electricdust, a revolutionary new flavor and sensation-enhancing dust powered by the Buzz Button flower that allows you to taste different nuances and flavors. Refresh yourself with the Blueberry Lemonade Mai Tai, which combines Cruzan Blueberry Lemonade Rum with Cointreau, fresh lemon juice and Orgeat Syrup. Kick things up a notch with the Mojave Margarita, featuring Espolòn Reposado Tequila, Giffard Apricot, prickly pear puree, lime juice and agave syrup, smoked with mesquite. The Cadillac Penicillin is sure to cure any case of the blues, with Glenmorangie 10 Year Scotch, honey-ginger and lemon juice, topped with Ardbeg 10 Year Scotch. Try a new take on a classic drink with the Overseas Old Fashioned, crafted with Jameson Black Barrel Irish Whiskey, Disaronno Amaretto, chamomile tea syrup and orange bitters. Or envision yourself overseas with the Mediterranean Martini, a combination of Ketel One Botanical Grapefruit and Rose Vodka, Lillet Rose, blood orange syrup, lemon zest and Q Grapefruit Soda. All cocktails are available for $15 each.

Guests can also enjoy non-alcoholic versions of classic cocktails for $13 each, including a Raspberry Mojito with Lyre’s White Cane Spirit, RIPE Mojito Juice, fresh raspberries, soda and mint; an Espresso Martini, featuring Lyre’s Coffee Originale, Lyre’s White Cane Spirit, fresh espresso and vanilla syrup; a Piña Colada, made with Lyre’s White Cane Spirit, coconut water, pineapple puree and mint; a Clover Club, featuring Lyre’s Dry London Spirit, raspberry syrup, lemon juice, simple syrup and egg white; or an Old Fashioned, with Lyre’s American Malt, Tippleman’s Smoked Barrel-Aged Syrup and Angostura Bitters.

Or, with the build-you-own highball menu, create a drink that is uniquely you by selecting your own vodka, bitters and soda for $14 each. A selection of reds, whites and bubbles, draft and bottled beer, snacks and cigars are also available at the stylish, 24-hour lounge.

Since welcoming back resort guests, SAHARA Las Vegas has followed a comprehensive outline of health and safety protocols under the resort’s SAHARA Cares program. Under this program, a number of contactless solutions were developed to assist with social distancing measures. Guests are encouraged to reserve cabanas, daybeds and even live table games for their party so that they can curate their own unique boutique experience.

The resort collaborated with health experts to establish several practices to minimize risk for guests and team members. For the latest update on the SAHARA Cares program, an updated list of resort venues and hours or to make a reservation, visit saharalasvegas.com.

About SAHARA Las Vegas

SAHARA Las Vegas is an all-encompassing resort and casino with 1,615 guest rooms and suites in three distinctive towers – including the AAA® Four Diamond Alexandria Tower, more than 85,000 square feet of flexible meeting space, two rooftop pools and a collection of acclaimed restaurants, bars and entertainment venues. The inviting casino occupies 60,000 square feet and features approximately 600 of the latest slot and video poker machines, 50 classic table games, Infinity – a premium gaming lounge, The Poker Room at SAHARA Las Vegas and a sports book operated by global gaming leader, William Hill. An impressive selection of culinary and cocktail offerings include Bazaar Meat by José Andrés™, named “Best Restaurant in Nevada” by Business Insider; CASBAR Lounge; Bella Bistro; Uno Más; Northside Café & Chinese Kitchen; Prendi; The Tangier; and more. Additionally, SAHARA Las Vegas is home to MAGIC MIKE LIVE Las Vegas presented by Channing Tatum. SAHARA Las Vegas players can also enjoy the perks of an Infinity Rewards membership, a joint loyalty program between SAHARA and its sister property Grand Sierra Resort and Casino Reno, that gives players the opportunity to earn and redeem rewards across both destinations. SAHARA Las Vegas is a minority-owned business certified by the Western Regional Minority Supplier Development Council. For more information, please visit saharalasvegas.com and stay connected on Instagram, Facebook and Twitter.

My Fave Spirits: A Part Two on The Year When Drinking Spirits Became Everyone’s Favorite Pastime

February 19, 2021 by evebushman

The article I did on the wines I had in 2020 was a lot longer read than this will be, but since I do divide my time between reviewing both I wanted to share some of the spirits, and some of the cocktails, I enjoyed last year.

Single Spirits

NEFT Vodka is made from pure Austrian spring water, is a San Francisco World Spirits Competition winner for BEST VODKA, and has been awarded many GOLD and DOUBLE GOLD medals from other competitions! Tasting: Aroma from two inches away and swirling: reminded me of a very fine sake, like a daiginjo where the sake rice has been milled down to 50%. With a gentle sweetness, as well as a creaminess, and some slightly buttery and even nutty notes. Flavor: Smooth, burn on the mid palate only and not immediate. Still reminding me of a fine cold sake but of course, this is definitely a smooth and creamy vodka. The mouthfeel makes me want to sip alone, not masked by ingredients in a cocktail or even with ice. If I hold on the palate, the way whisky master blender Richard Patterson instructs for tasting single malt scotch, the mouthfeel only becomes rounder and more balanced.

Gonzalez Byass Familia de Vino and The Dalmore: In three small wine tasting glasses we sampled the Alfonso, Apostoles and Matusalem sherries. Almost immediately we noted similar aromas and flavors found in The Dalmore definitely came from these three different sherry casks that they had aged in. Quite remarkable. Also of note, even though the three sherries grew sweeter on the nose as we tasted through them, that didn’t transfer to high sugar in the mouth… The Dalmore 12 yo was an entire bowl of fancy roasted and slightly salted nuts, vanilla bean and a hint of banana. The 15 yo, my favorite of the three, had a sweeter nose; rounder, more fruit, creamy, with a little toasted almond and pineapple. And the 18 yo, following a trend, had the sweetest nose, with lots of toasted oak and more spice. Simply outstanding.

Enjoyed a virtual tasting and happy hour via Zoom with the founder of Empress 1908 Gin, Peter Hunt, complete with a bottle of their gin, fancy bar tools, unique recipe cards and a list of ingredients I would need to make “seasonal focused cocktails…” I was already a fan of the gin, now even more so!

House of Suntory and their distilleries, blended and single malts, different oaks for aging, rare and some discontinued = amazing tasting and lesson! It was the Yamazaki 18 that stole Eddie’s heart, and wallet if we could ever find it! While I was completely content with the Hibiki Harmony blend that benefitted from five different types of oak barrels. Lots that we learned thanks to the Suntory Brand Ambassador Jonathan Armstrong and the Southern California Whiskey Club.

El Sativo, the 2020 Tequila of the Year at the San Francisco World Spirits Competition, launched last summer. 100% Blue Agave – Single Estate – 100% USDA Organic – 100% NON-GMO – Certified OK Kosher… And this is what I thought: Notes of vanilla bean, heavy sweet cream and toasted popcorn kernel – with no burn whatsoever – on the nose. The taste was smooth yet peppery – so interesting – and flavors reminiscent of buttered popcorn, and that same cream, ending with a spicy finish. Really liked having it both smooth and spicy! Then tried it with a little bit of squeezed lemon and it was like a lo-cal Margarita. This is not a tequila to shoot!

Had a great time sampling Country Smooth whiskey with a bunch of Women Who Whiskey LA members as well as Country Smooth founder, Lori Carcich, and two members of her team, Kyle Cammon and Scott Touchton. The approximately $25 whiskey – find at Total Wine all over Cali – was both spicy and sweet and didn’t get washed down in the cocktails we made with it.

Cocktails

Gin Martini: 2-3 ounces of the highly aromatic and flavorful Monkey 47, 1/2 ounce of Lillet Blanc (a white Bordeaux wine with quinine and other botanicals), shaken or stirred, then drained into a chilled Martini glass, with orange peel on rim and as garnish.

Sazerac: Build in a shaker with ice: 2 ounces rye whiskey (husband prefers Bulleit), 3 dashes bitters, 1 teaspoon simple syrup, stir or shake. Grab an iced Coupe glass from your freezer (we keep a couple of Coupe and Martini glasses there), and pour about a tablespoon of Absinthe in to coat the empty glass. We like that flavor so I tend to make sure the entire inside of the Coupe is coated, then discard the Absinthe. Pour your cocktail into the coupe, garnish with one Luxardo cherry.

My Grand Negroni: When there’s only time for one, make it big! With 1.5 to 2 ounces gin (as opposed to only 1 ounce) to 1 ounce sweet vermouth and 1 ounce Campari, shaken over ice, poured into an iced Martini or Coupe glass and garnished with orange peel.

Gin and Tonic: Use Empress 1908 Gin that changes to a lighter purple/pink hue when you add tonic, and constructed the way we had G and Ts all over Spain: In a large round wine glass (aka a Pinot glass) 1/2 filled with ice, add 2 ounces gin, 4-6 ounces of tonic, garnish with lime or orange peel.

The go-to Martini: I’ve been making this one for my husband for years. Build in a martini shaker filled with ice: 2-3 ounces Ketel One Vodka, 1/2 ounce Domaine De Canton Ginger Liqueur (think candied ginger), shake like mad, pour into a chilled Martini or Coupe glass, use lemon peel on rim and garnish.

Whiskey Sour: In a martini shaker without any ice build 2 ounces your choice of whisky – I used Dewars 12 YO scotch whisky as I had taken a class on them years ago and loved all of the single malts that go into the blend. You can use single malt or Bourbon If that’s your preference. Then add 3/4 ounces of freshly squeezed lemon juice (not from a bottle), 1/2 ounce simple syrup, 3 generous dashes of Angostura bitters and 1 egg white. Shake for 7-10 seconds, then add a few ice cubes just to cool off your drink and shake again for an additional 7-10 seconds. Strain (super important as no one wants a glob of egg white in their glass) into a chilled coupe or serve on the rocks, add a Luxardo cherry for garnish.

My Blue Martini: In a martini shaker over ice build 2 parts Empress 1908 Gin, 1/4 to 1/2 creme de violette, shake like mad, pour into a chilled coupe or martini glass, garnish with orange peel and feel very refreshed!

The Queen Bee: With Empress 1908 Gin, lemon juice, honey syrup, apricot jam and grated cinnamon! I also tried my hand at the Cranberry 75, also with Empress 1908 Gin, lemon juice, cranberry juice, simple syrup and Prosecco on top! (Google Empress for the measurements.)

Amaro Spritz: You only need three ounces of soda, two ounces of Amaro and a little squeeze of lemon or orange! Build in a tall Collins glass, stir, add ice and enjoy as an aperitif before dinner like we did or as a digestif afterwards!

Gin Old Fashioned: Build in a shaker two ounces your choice of gin, 2 dashes bitters (which gives it some color), about 1/2 teaspoon of simple syrup based on your own preference (if you muddle a sugar cube that’s about one teaspoon) and garnish with orange peel. Shake or stir, pour into an iced coupe or rocks glass.

Whiskey Buck: over cracked ice in a copper mug add two ounces rye whisky, juice of 1/2 lemon, and then fill as far as you like with ginger beer and give it a stir. It has a LOT more flavor that the traditional Moscow Mule made with vodka, and that same kick from the ginger and tart from the lemon. Trust me, in times like this when the vodka may be running low, get into your rye whisky for a change!

From Restaurants, on patios and to-go

Margaritas from Dario’s, classic Mai Tai at Eighth and Rail, Martinis from Old Town Junction, Backwoods, The Social and Salt Creek Grille. Loved the new Espresso Martini at Newhall Press Room! At SY Kitchen in Santa Ynez William Perbellini made us his Smoked Old Fashioned and a Barrel Aged Negroni, both outstanding. And last but not least we sadly had our last cocktails from Newhall Refinery.

In Paso: We made a quick stop at Azeo Distillery but made the time to taste and grab some swag from our friend David Vondrasek, the distiller, who is also the winemaker for Artisan Uprising! We sampled through rum, tequila, vodka – all very good, and we also saw his giant still! Definitely visit with them the next time you are in Paso and tell them I sent you, you won’t regret it!

Hollywood: Went to the Japan House LA for a “fun evening of Japanese Craft Spirits”, specifically to learn about and taste distilled spirits Shochu and Awamori alone and in a wide range of amazing cocktails.

Vintage Eve Circa 6/2018: A Gin Manhattan?

January 12, 2021 by evebushman

So this is what happened first: I was visiting my nephew Zack at Accomplice Bar in Mar Vista, working my way through Negroni Week with killer cocktails by Gaby Mlynarczyk aka Loving Cup (https://www.instagram.com/lalovingcup/) and Mitch Ono Bushell aka MitchOno (https://www.instagram.com/mitchono/) not only because they are great bartenders but also because there wasn’t a single bar or restaurant in my own Santa Clarita Valley doing a thing for Negroni Week – which not only celebrates a great cocktail but a percentage of the proceeds from the cocktail-inspired menus goes to charity. (https://negroniweek.com/)

So then this happened: Zack said, “Eve, have you ever had a Gin Manhattan? It’s <insert the topical adjective young adults – I refuse to use the word millennial – use>. They made me one at the bar, you have to get it next time.” To which I most likely answered, “What? How can you make a Manhattan with anything but a brown spirit? I’ve had versions with both rye and bourbon, but never gin.” To which he texted the recipe to me later as: Gin. Bitters. Simple. Stir. That just seemed too easy; what was the catch, would it be as good as Zack promised and could I really make it?

Lastly: I used Google to look over a few Gin Manhattan recipes. Pretty much the same mixings that Zack mentioned, some with Gin and some with Genever (Bols Genever: It is the high content of a unique grain distillate called malt wine that gives Bols Genever its characteristic smooth malty taste, making it perfect for mixing and making cocktails…read more.). The cocktail recipes also had different amounts of simple syrup (think one sugar cube to replace a teaspoon of ready made syrup you don’t have to mash with a muddler) and aromatic or citrus bitters. All were meant to be built over ice and poured on the “rock” (think large single cube that melts slowly) and then served with an orange slice or peel in a lowball/Old Fashioned glass.

Really last now…my recipe! Have I made you thirsty yet? I tried a couple of variations and my notes in the parenthesis are my end result after taste testing:

In a mixing glass with ice:

2 ounces Gin (I used Bols Genever)

½ ounce Simple Syrup (reduced to ¼)

2 dashes Bitters (I like Peychaud’s Aromatic Bitters)

Strain into a lowball glass, add orange peel or slice (I used a chilled couple and no garnish.)

Conclusion: As long as you reduce the syrup to taste this is quite remarkable. I’ve always been a fan of drinks with both sweetness and bitters, and this just hit the mark dead on for me in the flavor profile. I highly suggest you do a few taste tests of your own to get the best results. Finally, if you are a Gin fan or a Manhattan fan, this will be a cool new drink to add to your cocktail recipe book. It fit the bill for me, which is and will always be: no more than three ingredients, after that you have masked the root spirit so much that it’s all punch to me.

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.

Thoughts During a Time of Covid, and What We’ve Been Drinking Through it All

July 10, 2020 by evebushman

We all have found a new normal here in California since our original stay-at-home orders hit us in March and still continue now with the slow re-opening of businesses. There are those that lamented daily on social media and those that joked about it. We all had to find a way to get through this. Personally we had just finished up a wine trip to Paso, and were looking forward to another the same month, then WHAM!

My last trip to Paso was just before the stay-at-home orders.

I was one of those people that focused on the positive on social media, sometimes by sharing silly light-hearted posts. I also decided to work for free. Created and promoted the New-Haul Drive-Through event, suggested that the Vine 2 Wine event I was working on with Circle of Hope change to a To-Go format (where they ended up earning just as much as they had in their last live event), did an Influencer’s Night for one restaurant’s reopening, and spent more time promoting bars, wineries and restaurants on social media more than ever before. Because why not. What did you do and learn from your Covid time out?

Here are a few takeaways of what I learned, and some of the wine and cocktails that have gotten me through it so far:

First off I began to notice that social media had really taken off, there was 30% to 100% more people online daily than ever before. I used this information to begin promoting local businesses by either sharing their posts or by making my own from photos and videos every time I ordered food and drinks to-go.

Along with more attention to social media, and having the time to notice things around me more, I began reaching out to check on friends near and far. Often on Zoom and always with a drink in hand. Friends were more than appreciative.

The “Gin Old Fashioned” was cocktail my nephew Zack told me about. Couple of ounces of gin with a little simple syrup, bitters and an orange peel garnish. He gave me the recipe a couple of years back, but in my effort to find something new to drink at home I tried it again. Very refreshing.

Created a new motto, “If you can afford it support it” that pretty much covers how I feel. It’s been a time to focus on businesses that aren’t doing as well, and if you can help them out why not?

Discovered EmergenCee Hydration packets that I could add to my water and have during my now daily workouts. With spending less time driving to and from the gym I found that I had more time for exercise, and often spent an hour walking my neighborhood after a workout. The energized water may have helped, and at the same time it has helped me feel more covid-protected.

An old time favorite, the Aperol Spritz, came back as March turned into June. With the heat, and missing a planned trip abroad at the same time, it helped to have the simple-to-make drink at home. It was almost like being in Italy…almost.

Pizza, Amish Bread, Rye and Rolls, oh my! My husband had already been baking bread before this all began, but he upped his game during Covid. The weekly pizza and bread added a nice 5 pounds to my mid-section but it was so worth it! And what goes better with pizza than wine?

Wine on the Porch: this is something we’ve done for years, but once we could get together when friends again, we found a way to add more chairs and space them out. Now pals that aren’t ready to dine out yet have asked to have drinks on our porch with us.

Downloading the TikTok app and enjoying all the booze-related stories I could share on social media. For those of us with a short attention span, or if you don’t have too much time for social media, TikTok is a Godsend.

These wineries were amazing in the Vine 2 Wine, To Go event so support them if you can: Mystic Hills, Entourage by Two Papas, Alonso Family Vineyards, Pagter Brothers, Hoi Polloi, Pulchella, Parhelion Cellars, Byron Blatty, Cavaletti Vineyards, Artisan Uprising, Dusty Nabor and Bolt to Wines.

#CovidCrazy was my hashtag one day as there have been some horrific things happening – won’t go into the specifics here as everyone knows and I prefer not to get political – that I personally think may have been actions partially fueled by the stress of Covid-19.

Wine-themed masks became the rage. A good pal and my sister-in-law made me versions that no one else could duplicate. Thanks again ladies.

We bid on and won a future trip to an all-inclusive – yes including liquor – resort vacation, for up to 8 guests in Barbados. Wouldn’t ever have bid on that if we hadn’t been locked up at home and desperate for a vacation in the future.

I’m going to miss finding a plate of cookies or some other treat on my porch. And I’m sure my neighbors may miss the bottle of wine given in thanks on theirs.

Free local wine delivery, often by the winemaker, was very nice! I was sorry that they had to discount their wines and offer personal delivery at their own cost though.

Zoom offerings became the standard, and some had to step out-of-the-box to be seen as everyone began offering them. Unique ones included Daily Drinking with Wes Hagen, Cheese and Wine pairings with Phifer Pavitt, weekly wine tasting with Byron Blatty and virtual tastings with Paso winemakers.

Things weren’t all perfect, not by a longshot, like everyone else lamenting what they missed so did we: our daughter’s graduation from CSUN and her birthday, missing many friends that have compromised health and couldn’t leave their homes, Santa Barbara Culinary Experience, The Cab Collective, the Tenth Annual Universal Whisky Experience, the Fifth Annual Masters of Taste, Art Beyond the Glass, Wine on the Roof, judging a Chili Cook Off, my birthday and a 12-day cruise that had us starting in Venice (where of course I had booked some wine tastings for a few days before), Greek islands, Croatia (wine tasting again) and Turkey before coming back to Venice.

What did you gain and what did you miss? We pray that you have been well and the same for our loved ones.

What We’re Drinking During Coronavirus

April 17, 2020 by evebushman

Haven’t written about this yet, but it would appear that the subject won’t wait. Over the last few weeks, and possibly many more to come, our new normal has been to stay at home as it’s safer at home. While we’ve been making a small dent in our wine cellar, and an even bigger dent in our liquor cabinet, it’s made me wonder what others are doing. So I reached out to pals on social media to find out what they’ve been enjoying at home now more than ever before. (Note: Those of my friends in the industry are noted as such.)

Me, drinking and social distancing.

Joe W. “Much like you, I’ve gotten a lot of wine samples sent for review. Rose and sparkling have been personal preferences. Keep it light during these heavy times. Somehow focusing on making a variety of appetizers to eat instead of bigger meals.” (Industry)

Elana H. “We have been putting a dent in our wine cellar and liquor cabinet as well! Margaritas w/fresh squeezed Meyer lemons, Grand Marnier and tequila over ice with a salted rim. Then wine with dinner. Had a delicious 2014 Terra De Promissio Vineyard Pinot Noir from Whetstone Wine Cellars last night. During the day we have been sending out our wines to people all over the country and hosting tastings through Zoom. https://prioritywinepass.com/prime-solum-napa-valley-virtual-wine-tasting/

Michelene L. “Southern sweet tea and I have no idea why.”

Brenda R., “All the wine and spirit stores in PA have been closed since March 16. Thank God for CA wineries. Ordered some (and they) came in two days. Will have to order more.

Judi L. “Consciously unboozing limiting to, at the most, a glass of wine (whatever’s around) or one cocktail or a shot of mezcal/whiskey/rye. Oh yeah…beer…I love booze but actually not a big drinker. I’m an excellent sniffer and sipper.” (Industry)

Nelson L. “Sales and cheap shipping.”

Michael D. “We went through some great whites early on from Williams Selyem and Guy Farge that paired really well with the cheeses that we got from Lucques. Late night has been about Armagnac and Angel’s Envy Rye. I’ve also recently bottled a Brut IPA and am getting ready to brew a Belgian Tripel…(drinking) a wee bit more (than usual).

Karen B. “Finishing up the last of my 2018 Rosés to make room for the 2019s. Paul Lato 2018 in my glass right now! I was buying at cost, so helluva deal. I’m actually drinking less because we’re open just 3 days a week now and there is no social drinking or tasting with friends.” (Industry)

Nancy F. “I’m either vodka with sparkling soda, gin or vodka martini, or Negroni which are delicious and way too easy to drink! Or it’s wine. Like to switch it out as a I love all. However, the last 2 nights I started out with a fresh orange and lime juice margarita on the rocks with a salt rim…(And you may not have known that) I was a bartender for many years.

Taylor K. “Sales from local restaurants!”

Rick P. “This could be our only salvation; people are drinking all stockpiled wine. Hopefully we will see a buying surge when it’s all over. Otherwise say goodbye to a lot of small wineries.” (Industry)

Jennifer S., “Small dent in the wine cellar and a VERY large dent in the liquor cabinet. Need more scotch, whiskey and vodka. Thank goodness the liquor store is essential.”

Annette S., “Making a definite dent in the wine cellar.” (Industry)

Michael F. “Wine… Wine… & Oh Yeah; WINE! Along with some craft beers and a few fine spirits!” (Industry)

Dan C. “Old Fashioned!”

For me: Local deals from local and Paso wineries including Byron Blatty, Parhelion Cellars, Hoi Polloi, Pagter Brothers, Opolo, Thacher Winery, Hammersky…deals on wine and cocktails-to-go from The Press Room, Egg Plantation, Wolf Creek Brewery and Restaurant, Route 66 Classic Grill, Salt Creek Grille, Dario’s…Zoom tastings with our Napa friends…curbside pick-ups, free shipping and one dollar shipping incentives also. It’s all good during a very trying time.

Top L.A. Restaurants & Bars Now Offering Cocktails, Wine, Beer, Sangria and Spirits for Takeout/ Delivery For Delicious Dining and Drinking at Home

April 5, 2020 by evebushman

Georgia’s Restaurant (Long Beach): Georgia’s Restaurant is also now offering Wine and Beer for Takeout and Delivery. Wines by the Bottle feature two White Wines including the Prophecy Pinot Grigio ($18) and the Athena Chardonnay ($21). Red Wines by the Bottle include the Carnivor Cabernet Sauvignon ($21) and the Rabble Red Blend ($24). Beer is also now offered including LC Tangerine ($3.50), Scrimshaw ($3.50), LC IPA ($3.50), LC Great White ($3.50) or the LC Hazy IPA ($3.50).

Photo courtesy of Georgia’s Restaurant.

Georgia’s Restaurant at the Long Beach Exchange now offers Wines by the Bottle and Beer for Takeout and Delivery Monday through Sunday from 11:30 am to 6:00 pm; 4101 McGowen Street, Suite 115, Long Beach, CA 92630; 714.906.1900; www.Georgias-Restaurant.com

Gus’s Barbecue (South Pasadena): Gus’s Barbecue is now offering Southern Sangria, their Gus’s Old Fashioned and Gus’s Private Reserve Single Barrel Old Forester Kentucky Bourbon for Takeout and Delivery. Gus’s Barbecue will be offering their signature 16 oz. Southern Sangria ($16 each), their 12 oz. Gus’s Old Fashioned ($16 each), and Gus’s Private Reserve Single Barrel Old Forester Kentucky Bourbon by the bottle ($45).

Gus’s Barbecue in South Pasadena now offers Southern Sangria, their Gus’s Old Fashioned, and Gus’s Private Reserve Single Barrel Old Forester Kentucky Bourbon for Takeout and Delivery Monday through Thursday from 11:00 am to 10:00 pm, Friday from 11:00 am to 11:00 pm, Saturday from 8:30 am to 11:00 pm, and Sunday from 8:30 am to 10:00 pm; 808 Fair Oaks Ave, South Pasadena; 626.799.3251; www.GussBBQ.com

The Raymond 1886 (Pasadena): The Raymond 1886 is now offering Wine, Beer and 1886 Pre-Made Cocktails for Takeout and Delivery. Wines by the Bottle ($18.86 each) feature two White Wines including the Altamonte, Pinot Grigio, Alto Adige, 2018 and the Bonny Doon “Gravitas” Blend, Santa Cruz, 2015. Red Wines by the Bottle include the Condado de Haza, Tempranillo, Ribera del Duero, 2015 and the El Esteco, Malbec, Calchaqui Valley, 2017. Beer is offered by the Six Pack ($12.50 each) including Day Beer Lager-Brewed with Czech Sass, Hallertauer Mittlefruch Hops, 4.5% ABV or the Stone Delicious IPA with Lemondrop & El Dorado Hops, 7.7% ABV. Lastly, The Raymond 1886 is also featuring handcrafted COCKTAILS-TO-GO (4 Servings – $45) created by the 1886 Bar Team and prepared in Mason Jars. The three Cocktails offered are the 1886 Negroni prepared with gin, Carpano Antica Vermouth, Campari, and orange oil, the Little Italy comprised of rye whiskey, Carpano Antica Vermouth, and Cynar, or the Fair & Warmer, a blend of rums, Dolin Sweet Vermouth, house curacao, and lemon oil.

The Raymond 1886 now offers Wine, Beer and 1886 Pre-Made Cocktails for Takeout and Delivery every Tuesday through Sunday from 11:00 am to 9:00 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Via Alloro (Beverly Hills): Via Alloro is now offering a special selection of Wines by the Bottle from their Award-Winning Wine List for Takeout and Delivery every Monday through Sunday from 12:30 pm to 7:30 pm to support the community and their guests’ in-home needs. Via Alloro will also be offering 25% OFF ALL WINE ORDERS to all guests that call the restaurant to order directly. To place a Takeout Order, please call Via Alloro at 310.275.2900 and the restaurant also offers Curbside Pickup. Guests can also order from Postmates if they prefer delivery.

Via Alloro now offers Wines by the Bottle for Takeout and Delivery every Monday through Sunday from 12:30 pm to 7:30 pm; 310 North Canon Drive, Beverly Hills, CA 90210; 310.275.2900; www.ViaAlloro.com