One Bottle Post: Cru Beaujolais – du Moulin-a-Vent

March 24, 2021 by evebushman

Been a long time since I’ve had a Gamay wine from Beaujolais, France. Not to be confused with Nouveau Beaujolais, its younger sister that is presented every November fresh from bottling, this particular Gamay had some aging (see the tech notes below). I knew it would be red fruit on the nose and palate – reminding me a little of a Pinot Noir – and I was interested to see how this one, from Moulin a Vent, turned out.

From the website Beaujolais.com we learn, among other things, “A natural cross between pinot noir and gouais blanc, the gamay noir à jus blanc variety makes it possible to produce wines with multifaceted fruitiness: from ‘cheerful fruitiness’ for Festive Beaujolais wines – and hence ‘Beaujolais Nouveau’ – to “complex fruitiness” for the Exceptional Beaujolais, and including “racy fruitiness” for the Expressive Beaujolais…”

The Tasting

The color was like a bright ripe cherry, inviting. On the nose I got quite of bit of red fruit, mostly strawberry and raspberry. There is also some white pepper, smoke, golden raisins and incense. The taste brought all those ripe red berries right up front, some spiciness with a lively palate. This would be our first wine of the night, a refreshing starter, and one my Pinot loving friends would also appreciate.

From the Technical Sheets

General info: approximately 13% alcohol, 100% Gamay grapes, approximately 33,000 bottles, bottled 12/5/2019. On the vines we learn that “These terroirs less exposed to the winds, below the historical moulin-à-vent, on its east slope. The maturation is scarcely stopped and the fruit is much better preserved.” 40 year old vines. Harvested by hand, 3 weeks cold pre-fermentation. Aged at least 15 months in 100% stainless steel, no oak aging.

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.

Ojo de Tigre Artisanal Mezcal Seeks to Invite New Consumers into the Small but Rich Mezcal Category (Cocktail Recipes Included)

December 13, 2020 by evebushman

Puebla, México – Introducing approachable Mezcal. Renowned Mexican actor Luis Gerardo Méndez, who is best known for starring in and executive producing Netflix’s first Spanish-language original comedy series, Club de Cuervos, the groundbreaking comedy Nosotros Los Nobles, as well as for roles in Netflix’s Murder Mystery and the 2019 Elizabeth Banks reboot of Charlie’s Angels, has partnered with Casa Lumbre to create Ojo de Tigre Artisanal Mezcal, a new offering that seeks to bring Méndez’s love of this historic spirit to a new generation of drinkers, including those unfamiliar or unaccustomed to Mezcal.

Luis Gerardo Méndez

Ojo de Tigre redefines intimidating expectations of mezcal for new drinkers, offering fresh, inviting aromas on the nose, like green apple, fresh pear, and pepper. On the palate, think herbal notes, chocolate, and light smoke. With a process that is designed to broaden the experience of Mezcal, it is important to note what Ojo does not do: overwhelm. Each step of the process was crafted to create accessibility for new palates, paring down the acidity and funkiness during fermentation and any aggressive smokiness from roasting.

What it is not short on is flavor, driven by the unique signature blend of two agaves: Espadín and Tobalá. With sustainable practices at the forefront of all farming and harvesting decisions, and with the goal of maintaining this delicate resource, Espadín is grown in the state of Oaxaca and harvested after seven years, while the rarer Tobalá variety matures for between 10-14 years in Puebla. Each agave variety imbues the spirit with their own unique characteristics and nuances. Herbal notes along with hints of fruit and citrus in the Espadín blend nicely with the earthier, umami flavors of the older Tobalá.

The agave is roasted in underground stone pits, unlocking the plant’s sugars for fermentation, imparting some subtle smoky notes, and avoiding the strong char or smokiness that many intimidated drinkers may associate with Mezcal. The spirit is then naturally fermented in wooden vats and distilled in copper pot stills. The result is a smooth, low-smoke Artisanal Mezcal bottled at 40% ABV – lower than most Mezcals currently on the market.

The resulting flavor profile makes Ojo de Tigre spirit equally suited to sip neat, as is tradition in Mexico, or to balance other flavors in bright, fresh cocktails. The Ambar is a take on the margarita that marries the herbaceousness of the Mezcal with passion fruit and lime, while the Amethyst mixes Ojo de Tigre with lime juice, hibiscus syrup and ginger beer, offering a tropical retreat in a glass.

Even the product’s name seeks to invite consumers into the world of Mezcal. Ojo de Tigre translates to Eye of the Tiger – the brand takes its name from the semiprecious stone of the same name, recognized as a universal amulet of good fortune and bravery. Camille Austin, Director of Advocacy for Ojo de Tigre, explained “There’s a wonderful Mezcal proverb ‘El que Mezcal bebe, nada teme’ or, ‘He (or she!) who sips Mezcal fears nothing.’ Drinkers need not be intimidated by what they think they know about Mezcal, but should be fearless and experiment within a category that has so much diversity and richness in it!”

Ojo de Tigre comes in a standard 750 mL bottle as well as a smaller 200 mL for those looking to bravely experiment with a category they may be less familiar with.

“I’ve been asked a number of times by other brands to collaborate, but it was important to me to create something I believed in with a partner I trusted,” said Méndez. “I wanted more people around the world to experience Mezcal the way we do here in Mexico and knew the team at Casa Lumbre had a like-minded vision. What we have created is a truly exceptional Mezcal that epitomizes the inviting Mexican and Mezcal culture – a spirit to toast the small successes, to the big moments, and everything in between. It’s a spirit for everyone and everyday life.”

Cocktail Recipes

Tahiti Pearl

Ingredients:

1.5 oz Mezcal Ojo de Tigre
8-10 Mint Leaves
1 oz Simple Syrup
2 Dashes Lemon Bitters
3 Drops Olive Oil

Method: Place all ingredients except olive oil in a shaker with plenty of ice and give it a good shake. Serve in a cold coupe glass and use a fine strainer to catch stray pieces of leaves. Finish with 3 drops of olive oil on top and decorate with a mint leaf.

Tiger Lily

Image HERE

1.5 oz Mezcal Ojo de Tigre
1.5 oz Pineapple Juice
2 oz Ginger Beer

Method: Build all ingredients over ice in a Highball Glass. Garnish with a pineapple slice or lime.

Amethyst

Ingredients:

1.5 oz Mezcal Ojo de Tigre
.5 oz Lime Juice
¾ oz hibiscus syrup
2 oz ginger beer or ale

Method: Combine all ingredients and shake well. Strain and top with ginger beer.

GOfermentor® wins innovation award for the Wine Industry

December 18, 2019 by evebushman

FAR HILLS, N.J. /PRNewswire/ — The GOfermentor is an example of an industry outsider bringing a new perspective and expertise to winemaking and challenging how things are being done. Vijay Singh is a biotech engineer, who revolutionized the way pharmaceutical fermentations are done by introducing a single use sterile bag to replace stainless steel. Now he’s bringing the same concept to winemaking and is harvesting medals for his winery as well as significant production advantages.

“The wine industry can be slow to change, so it is invigorating to have experts like Vijay Singh come into the industry and bring their fresh approach and knowledge from another industry to winemaking. It is not often that you see new solutions that are at once cost saving and quality enhancing. The GOfermentor has the potential to cause a paradigm shift for small lot winemaking.” – George Christie, President Wine Industry Network

When grapes are crushed, they are placed into a one ton GOfermentor single use bag and the unit is programmed to automatically perform punchdowns at regular intervals. The automation reduces labor, and the frequent mixing action also eliminates temperature gradients within the fermentation, with the result that sulfides from yeast retooling are not observed. The plastic bag protects the wine from unwanted exposures from yeast, oxygen, smoke, and bacteria from the outside environment.

At the end of fermentation, the GOfermentor presses the grapes, leaving behind the pomace in the biodegradable plastic bag for easy disposal. The disposal of the bag means savings on labor and time spend cleaning as well as a 90% reduction in water usage. The GOfermentor is a paradigm shift in winemaking that many winemakers will likely be hesitant to accept, but the low cost and barebones infrastructure required to use the GOfermentor makes it easy to try with a very low investment.

“Traditional wineries are 90% janitorial and 10% winemaking. With the GOfermentor and SmartBarrel racking system, we changed that to 90% winemaking and 10% cleaning.” – Dr Vijay Singh, Inventor

About GOfermentor

The GOfermentor is an advanced winemaking system for artisanal and small batch (< 1 ton) production. Many units are in use worldwide. Automated punch and built-in press reduces cost and labor. Single-use technology minimizes water usage. US patents 9260682, 9611452, 9802805, France 14 61410, Australia 2014268161. Others pending.

For more information, visit www.gofermentor.com

San Jose’s 10th Street Distillery Wins Double Gold and More

December 2, 2019 by evebushman

SAN JOSE, CALIF. (PRWEB) – San Jose’s 10th Street Distillery has earned Double Gold at the 2019 New York World Wine and Spirits Competition for its Peated Single Malt American Whisky, which expanded distribution to Southern California on November 1. 10th Street Distillery Single Malt American Whisky offers discerning whisky enthusiasts an award winning, super-premium American Single Malt that draws inspiration from both Scottish whisky-making tradition and Californian ingenuity.

10th Street Peated Single Malt American Whisky (ABV 46 %, MSRP $65) is the first whisky produced in San Jose. It is crafted by a small, passionate team with painstaking attention to detail, combining time-tested methods with a unique sense of adventure. The carefully crafted harmony between the wood, malt and peat has resulted in a delicate, balanced whisky with subtle complexity which has already won Best in Class Gold at Whiskies of the World.

“We wanted to make an authentic peated whisky with California provenance. So, we needed a malted barley that had been dried over a peat fire to give it that essential peat reek with a touch of smoke,” explains 10th Street Distillery co-founder Virag Saksena. “At the same time, we also wanted it to be distinctly Californian, incorporating local terroir.”

After months of searching, partners Virag Saksena and Vishal Gauri found a maltster who created a custom peated malt that perfectly complements the alkaline, mineral-rich water of the Bay Area – the essence and key ingredient in their distillate. The gentle heathery notes of the peat used for malting allowed them to craft a flavor profile which is distinctly peaty yet extremely approachable.

10th Street Distillery founders are engineers with a steadfast passion for making things better. They refused to accept the status quo of making whisky in America (where whisky is spelled with an ‘e’). First, they learned the old ways of making Scotch whisky from the masters; then, they reinterpreted these techniques with an engineer’s precise, meticulous attention to detail and a willingness to erase boundaries. The culmination of eight years of design and development efforts in San Jose’s first modern distillery.

10th Street Distillery’s alembic-shaped, double-pot copper stills are derived from traditional copper pot designs with unique custom modifications for a complex flavor profile. The top-quality, ex-bourbon barrels slowly age and develop the whisky’s smooth, velvety expression without overpowering it with wood. The influence of local microflora during the extended fermentation adds a touch of the local terroir. A premium whisky that respects tradition while breaking new ground, 10th Street’s Peated Single Malt American Whisky promises to be a new American classic.

Peated Single Malt American Whiskey Tasting Notes:
Nose: Citrus, with a peat smoke essence
Color: Light golden
Palate: Creamy full flavors of vanilla and dark red apple peels, turning into rounded peat flavors. A delicate balance of fruity and smoky notes.
Finish: Full bodied, buttery, with a lingering peaty finish

About 10th Street Distillery:
San Jose’s first craft distillery, 10th Street Distillery was founded by two engineers with just one objective – creating world-class whiskies. A grain-to-glass distillery, it reinterprets time-honored traditions using modern techniques and engineering ingenuity to create its award-winning products. Their first product is a Peated Single Malt Whisky, a new American classic that respects tradition, but is not afraid to forge a new path.

Highest Rated Wine in a Can

October 27, 2019 by evebushman

NAPA, Calif. (PRWEB) – California’s WineSociety premium canned wine stands up to bottles at the 2019 International Wine & Spirits Competition, Sommelier Challenge, with its TEMPT red blend scoring a 94 Point Rating and Platinum Medal. To date, this is the highest ranking for a canned wine in any wine competition.

“For the first time in Challenge Series history canned wines have taken a spot in the top tier.”* Says Rich Cook, columnist for Wine Review Online, Director of the San Diego County Fair Wine Competitions and the Director of Robert Whitley’s Challenge Wine Competitions.

WineSociety launched in January of 2018 with three flagship blends, TEMPT (red), FATE (white) and CHANCE (rosé). Although the concept of wine in cans may not be new, top quality wine that rivals a bottle is, a message CEO and founder Angela Allison has worked hard to convey.

“Wine lovers shouldn’t have to sacrifice quality for convenience and consumers are seeking an alternative option to bottles. So many people still don’t know wine is available in cans, let alone good wine. We have found that education is key and ratings reinforce that. The Platinum Medal and 94 rating is an exciting achievement for WineSociety and an equally exciting moment for the canned wine industry. To score this high in a blind taste judged by distinguished sommeliers, speaks volumes. We hope this gets more cans in hands!”

From day one it has been WineSociety’s mission to change the way American’s purchase and consume wine by offering quality, approachable and affordable alternatives to traditional wine. Unlike typical single serve canned wines, WineSociety is packaged in sleek, matte, and minimalistic 500ML cans (just shy of a full bottle!), these wines strike the perfect balance of elegant and casual and are meant to be shared. Each of their blends are designed for maximum enjoyment and canned to be environmentally-friendly and convenient for any experience.

On WineSociety’s TEMPT blend Cook continues, “This Syrah-dominant blend shows black and blueberry fruit, a touch of tar and a touch of smoky oak on the nose, and the promise translates in the mouth with a plush midpalate and a nice supple grip in the finish. Well done!“ *

WineSociety can be purchased online starting at $49 for a 3pk or $149 for Subscription at http://www.winesociety.com with shipping to almost 40 states, as well as select National and local retailers in CA, TX, OH and KY where you can purchase by the can for about $9/can.

Normandy Meets Kentucky: Calvados Boulard Launches V.S.O.P. Bourbon Cask Finish

March 7, 2019 by evebushman

NEW YORK (PRWEB) – Leading wine & spirits importer Palm Bay International is pleased to announce the addition of Calvados Boulard’s V.S.O.P. Bourbon Cask Finish to the current Spirit France portfolio, which includes Calvados Boulard X.O., Calvados Boulard V.S.O.P. and Boulard Auguste X.O. Calvados Boulard is a renowned fifth-generation company, producing the most exported Calvados in the world.

Calvados Boulard V.S.O.P. Bourbon Cask Finish is a very limited release with 500 cases available globally, half of which are allocated to the US market. The V.S.O.P. Bourbon Cask Finish is the first expression in Boulard’s new 12 Barrel Collection, showcasing innovation in the spirit’s finish.

Calvados Boulard’s V.S.O.P. Bourbon Cask Finish is bottled at 88 proof and includes the bottle number and signature of the cellar master, Richard Prével, on the front label. Calvados Boulard V.S.O.P. is the result of blending different Calvados Pays d’Auge aged at a minimum of 4 years. Calvados Boulard V.S.O.P Bourbon Cask Finish is aged in oak casks for the necessary time to obtain the perfect blend, and then rested in Bourbon casks. The finished spirit has an attractive, buttery bouquet with nuances of smoke and vanilla notes, reminiscent of crème brûlée. This limited-edition expression reveals a generous and complex palate, with layers of honey, baked apple and maple syrup.

“Our bourbon cask finish is the next step in our brand’s evolution. In the first half of the 20th century, we were the first brand to use double distillation in Normandy and the first Calvados to export to the US,” said Serge Der Sahaguian, the CEO of Spirit France. “Now we are looking towards the future with our new cask-finish approach. We think of our new expression as Normandy meets Kentucky.”

To produce the full, signature profile of the product line, Boulard selects 30-40 varieties of apples from the existing 120 varieties in Pays d’Auge. Calvados Boulard uses only cider apples, from the four major families: bitter for structure, balance and harmony; sweet for richness in sugar; bittersweet for tannins; and slightly acidic for freshness. Double distillation consists of two successive heating stages over direct flame: the first gives the “petite eau” and the second, the “bonne chauffe.” A slow and meticulous maturing process starts in oak casks, resulting in a golden and amber color.

Calvados Boulard’s V.S.O.P. Bourbon Cask Finish is rolling out nationwide at a suggested retail price of $55 (750 ml). The spirit is best enjoyed neat or in a classic cocktail like a Calvados Manhattan or Old Fashioned.

About Calvados Boulard:
The international renown of Maison Boulard owes its origins to the inspiration of Pierre-Auguste Boulard, the founder of the prestigious Pays d’Auge distillery in 1825. Since the days of Pierre-Auguste, five generations of the Boulard family have contributed to the development of this family business, which has gone on to become an international company. With a presence in every single country in Europe and a distribution network covering 80 countries over 5 continents, Calvados Boulard is the number 1 exporter of Calvados in the world. For more information, visit http://www.calvados-boulard.com.

About Palm Bay International:
Palm Bay International, a Taub Family Company, has spent the past forty plus years curating one of the most admired portfolios of imported wines and spirits from key appellations/origins around the world, including a growing range of domestic wines. Collaborating almost exclusively with family-owned wine estates and distilleries, Palm Bay has developed a flourishing portfolio that meets the needs of every level of trade. Among Palm Bay’s most valued assets is its remarkable network of long-term partnerships with our suppliers and with the foremost wholesale companies, as well as our own team of passionate, dedicated professionals. Through three generations of bold leadership and a commitment to authenticity and craftsmanship, Palm Bay International has solidified its reputation as a major source of fine wines and spirits and industry leader in the U.S. marketplace. For more information visit http://www.palmbay.com.

The Ritz-Carlton, Half Moon Bay Unveils a Refreshed Look for the Iconic Resort’s Oceanfront Restaurant, The Conservatory

March 28, 2018 by evebushman

HALF MOON BAY, Calif. (PRWEB) – Perched atop a rugged ocean bluff overlooking sweeping views of pristine California coastline, The Ritz-Carlton, Half Moon Bay is thrilled to announce the debut of the resort’s newly renovated and re-concepted oceanfront restaurant — The Conservatory. Boasting a modern beach house aesthetic and a new vibrant menu curated by Executive Chef Xavier Salomon, the newly transformed restaurant combines fresh, homegrown cuisine and carefully crafted cocktails for an elevated, yet relaxed dining experience.

Greeting guests with dramatic floor-to-ceiling ocean views the moment they enter the lobby, The Conservatory invites guests to embark on a unique culinary journey inspired by fresh flavors of land and sea combined with Northern California’s rich local bounty. The new menu – served daily from 11:00 a.m. to 11:00 p.m. – features handmade pasta dishes, the finest seafood and premium cuts, and decadent desserts that reflect distinct coastal flavors with a touch of Mediterranean flair.

Menu highlights include the photo-worthy ‘Towers’– offered in varying displays of seafood, cheeses, charcuterie, and vegetables – along with ‘Garden & Harvest’ items such as Chickpea and Avocado Tartine with wild arugula and grilled ACME sourdough; Lacinato Kale Salad with Point Reyes bleu cheese, satsuma, walnuts, and citrus vinaigrette; and Grilled Carrots with cherry tomatoes and roasted garlic caper vinaigrette.

Larger plates include Quinoa Pilaf with pine nuts, Meyer lemon, mushrooms, and arugula pesto; HMB Cioppino with Dungeness crab, cod, mussels, manila clams, and spicy tomato broth; and Heritage Pork Chop with lentils, eggplant, dates, pickled shallots, and Greek yogurt. Sweet treats, such as Baked Apple Crostata with honey kataifi and vanilla ice cream and Crème Catalan Mousse with honey roasted pear and amaretti cookie, round out the menu.

To complement the dishes, The Conservatory also offers a full slate of hand-crafted beverages inspired by the elements of the coast, including cocktails on draft. Innovative favorites such as The Redlands – combining Meyer lemon-infused tequila, orange liqueur, and egg white – as well as non-alcoholic creations such as the Juniper Tree – featuring Fever-Tree elderflower tonic, juniper berry syrup, and lime – offer guests a variety of flavor combinations to explore. In addition, the re-opened Conservatory bar features rare collectible bourbons, allowing guests to discover the range of this complex spirit – from rich and rounded to full-bodied and smoky.

Mirroring the resort’s elegant coastal décor, The Conservatory brings the beauty of Half Moon Bay’s pristine beaches and golden sunsets indoors with light earthy tones and hues of gray that combine modernity and high-design with the familiar comforts of home. Thoughtfully curated design touches are found throughout the bright and inviting space, including woven rattan, custom designed area rugs on warm hardwoods, and burnished bronze finishes. Ocean blue accents and sleek, neutral furniture complete the modern beach house look.

The Conservatory is open daily from 11:00 a.m. – 11:00 p.m. Reservations are currently being accepted and can be made by calling (650) 712-7000. More information and full menu details can be found at ritzcarlton.com/en/hotels/california/half-moon-bay/dining/the-conservatory.

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About The Ritz-Carlton, Half Moon Bay
Set atop a rugged bluff overlooking 50 miles of pristine California coastline, The Ritz-Carlton, Half Moon Bay is a 261-room spa and golf resort offering a relaxing and romantic setting. The timeless estate provides guests with a relaxed yet refined experience for a romantic getaway. For more information, please contact The Ritz-Carlton, Half Moon Bay at 650-712-7000. For room reservations, contact your travel professional, visit ritzcarlton.com/HMB or call Ritz-Carlton worldwide reservations at 800-241-3333. Visit ExperienceHalfMoonBay.com to learn more about the destination.

Vintage Eve Circa 1/14: High Desert Cellars Tasting with Chavez Cellars

August 22, 2017 by evebushman

After I tasted wines from the California High Desert AVA with Wine of the Month Club’s president Paul Kalemkiarian via YouTube, I got an email a few weeks later from another winery in the high desert, High Desert Cellars Chavez Vineyards. They wanted me to taste their award winning wines (see “From the Winery” below) and write up some tasting notes for you, our Dear Wine Friends.

Not one to turn down a bottle, err, I mean an opportunity to try a new bottle of wine, I readily agreed to the tasting. (If you want to try them they have a tasting room open to the public Thursday through Sunday from 11:00 a.m. to 6 p.m.: 3045 90^th Street West, Rosamond, CA, 93560, 661-256-6203.)

Tasting

2010 Tempranillo, 13.9% alcohol

Stewed mushroom, green bell peppers cooking in fajita seasonings, black pepper, leather, blackberry; lovely dark peppery fruit, juicy blackberry, black pepper again, good tannins. Pair with grilled steak or any meat-based dish in my humble opinion. Drink now.

2010 Zinfandel, 13.9% alcohol

Floral rose petals, plum, dark chocolate, leaves, wet earth and leather; red fruit, tannic, black pepper, smoke, bark. I could steadily sip this wine alone – and I did – or enjoy with food. Drink now or up to 5 years of down time. I liked the alcohol content and didn’t get any of the heat accompanied with high alcohol percentages. With that said, for a Zinfandel, it was fairly easy drinking with only a mild amount of pepper and spice.

2010 California Syrah, 15.6% alcohol

The color of seedless blackberry jam; dark fruit, plum, plump raisins, tobacco, milk chocolate, leather, mint; dried black fruits, juicy yet palate-drying on the finish, smoke, and firm tannins. Very pleasant, may be strong without food for some but not for me. Drink now or up to 5 to 7 years of down time. (Note from my Contributing Editor Michael Perlis: High Desert Cellars’ Syrah is from the same vineyard that was used for Golden Star’s.)

From the Winery

Three of our wines have won medals from the 2014 San Francisco Chronicle Wine Competition! Our 2010 Syrah won GOLD. Our 2010 Merlot won SILVER. And our Zinfandel won BRONZE. We are thrilled to receive this honor!

The 2014 SFCWC had a record number of 5,825 entries from over 1,500 wineries from 25 states in America – the largest competition of wines in America. The Public Tasting Event will be held at the Fort Mason Center in San Francisco on Saturday, February 15, beginning at 1:30PM, and we are making plans to attend and pour our wonderful wines.

Efren Chavez is the proud owner of High Desert Cellars – Chavez Vineyards and he has been in the grape growing business since 1978, starting in Sonoma County in the Russian River Appellation, Alexander Valley. In 1999 Efren started Chavez Vineyards on 20 acres located in east Palmdale, in the Antelope Valley of the California High Desert. Producing wine from grapes of uncompromised quality, including red varietals of Cabernet Sauvignon, Petit Verdot, Syrah, Merlot, Zinfandel, Tempranillo, Malbec, Barbera, Alicante Bouchet, and white varietals of Chardonnay, Semillon, Viognier, Muscato, as well as rose wines of Merlot and Syrah. The first bottles of wine under the Chavez Cellars label were bottled in 2009.

Efren’s ambition of opening a tasting room for his wines became reality in June 2011 – High Desert Cellars Winery and Tasting Room held its grand opening. The beautiful tasting room offers fines wines for tasting, as well as beer, soda, water, snacks and unique gifts. Our wines can also be enjoyed in the outdoor garden area, along with a picnic lunch if desired.

Paul John Single Malts on a Winning Streak

June 25, 2017 by evebushman

Bangalore, Karnataka (PRWEB) – Paul John Single Malts continue their sparkling run by bagging more awards for their celebrated expressions. The most recent honours were achieved at the World Whiskies Awards 2017, an international competition set up to choose the world’s finest whiskies. The Paul John Peated Select Cask was declared the Best Indian Single Malt. While Paul John Brilliance and Paul John Classic Select Cask were awarded Gold and Silver respectively. Furthermore, Mr Paul P John, Chairman of John Distilleries and the man behind the Paul John Single Malts, was declared the World Whisky Brand Ambassador of the Year, one of the most prestigious awards to be won. He was lauded for his entrepreneurial skills and passion for premium products.

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Photo from Paul John Facebook page

At the recent San Francisco World Spirits Competition (SFWSC), 2017 the Paul John Single Malt Whiskies brought home five prestigious medals. One of the most prestigious and influential spirit competitions in the world, the SFWSC awarded us with three Double Gold and two Silver medals. The double gold medal winners are considered to be among the finest whiskies in the world. Our Bold, Edited, and Peated Select Cask expressions received the Double Gold medals, and the Paul John Bold was also proclaimed the “Best Other Whisky” by the judges, from over a 100 entries. Additionally, the Brilliance and Classic Select Classic expressions received Silver medals, given to outstanding spirits that show refinement, finesse and complexity.

Of the other prestigious awards won by the brand this year the first was at the Òran Mór Annual Whisky Awards, held at Glascow, Scotland. The 10th annual Òran Mór whisky awards was held on the 23rd of February, and Paul John Brilliance was proclaimed the Best Overseas Whisky. The unpeated single malt, which has previously won many awards, was commended for its sweet fragrance, honey-like smoothness and a beautifully relaxed finish.

The Paul John Single Malts were also honoured at the American Ultimate Spirits Challenge 2017. This world class event, judged by renowned experts who define the platinum standards for the industry, was led by F. Paul Pacult, known as the “Spirits Guru” of America, and is a life member of Kentucky’s Bourbon Hall of Fame. At this year’s event, which concluded on the 29th of March, he awarded the Chairman’s Trophy in the World Whisky category to Paul John Peated Select Cask, from among finalists like Armorik Classic and Bastille 1789 from France and Kavalan from Taiwan. The Peated Select Cask, known for its crisp layered flavours and delicate smokiness, was also given an “Extraordinary, Ultimate Recommendation” and an excellent 96 point rating.

Commenting on the single malts winning many great honours, Mr Paul John stated, ‘it is indeed an honour to be recognised on such a global level and I hope to continue creating great whiskies that win the world over.’

Vintage Eve Circa March 2013: The Chivas Brotherhood

April 4, 2017 by evebushman

In following trends in both wine and spirits I sometimes will accept an invitation to try something in a new way. Lo and behold some companies do these free pop-up type bar events for a week or so at a secret location, the address of which is divulged once you sign up.

Courtesy Legacy Marketing

The one I was headed to was from Chivas, titled “Mentoring”, held Mar. 27, 2013, second seating (there were three 90-minute session in all that night) at the Chivas 1801 Club located that night at 6314 Santa Monica Blvd, Los Angeles:

Here’s to exploration…to discovery…to awakening the mind and senses.

Friendship improves with age….and so does great scotch.

The Chivas Brotherhood celebrates the finer things in life, like friendship, success and the Perfect Serve of Chivas Regal 18.

Please join us at the Chivas 1801 Club as we explore the PERFECT SERVE through a scotch tasting designed to take your senses on a journey to discover the unique and rich character of Chivas Regal 18.

Palate whetted as usual, I made the trek to Hollywood, got the last free parking spot, stood in line with mostly men, and then had my ticket scanned. Sent up a staircase, and not expecting more than a scotch time-share presentation, I was more than pleasantly surprised at what I found:

A large room with several seating areas, a high-tech bar on one end and the center area devoted to a dozen or so tall tables set with scotch tasting glasses, water, and stands for…test tubes?

Before the tasting class we were given two coins to exchange for two mixed cocktails made with Chivas: The Fix and The Sandy that incorporated the Chivas 18 year old, fruit juices, green or yellow chartreuse and a “spanking” of fresh mint leaves. (I joked with our bartender that his style was akin to 50 Shades of Bartending.) Attractive female servers walking around with plated appetizers and sweets equally matched the attractive male bartenders.

Within 30 minutes, Christian Oleve entered, the brand ambassador for the evening, entered to lead us through our tasting.

Now here is where I learned something: Each of the three vials we were to taste was served at a different temperature. The first was frozen, the second refrigerated, and the third one was served at room temperature. To me this mimicked having your scotch served with ice or neat (no ice); but what I learned was that for the novice, having the scotch served ice cold reduced some of the initial burn for them, a little of the burn was introduced in the refrigerated vial, and then they were ready for the burn in the last taste. It was a very smart way of tasting. Just like going from light to heavy in a wine tasting; we start with whites and then move on to reds, etc.

Christian didn’t explain why the tasting was presented this way, and he confirmed my feelings about it after. In his presentation he talked about how the Chivas 18 year-old blended scotch was a blend of whisky – all aged a minimum of three years and each was 18 years or older.

When we tasted the second vial in glass, Christian instructed us to taste it only with the tips of our tongues – the tip being where he said sweetness was most easily detected. I knew this trick but I tried it for fun anyway; and it worked.

“We did not make a smoky scotch at Chivas,” continued Christian, “instead we went for a rich, sweet and floral flavor.”

In my own notes, on all three I got plenty of vanilla and sweet hazelnuts in what Christian dubbed the “Trilogy” tasting. I think that some of those new to scotch, once prompted by Christian to look for flavors, were able to detect them; proving once again that thinking about what’s in your glass produces favorable results – not just a buzz.

The Party

I want to mention that I came to the tasting with my friend Claudia Sheridan, who has generously offered to be our volunteer and event coordinator for A Toast and a Wish wine tasting event on April 13 in the Old Town Newhall Library. Claudia is my wing-man/go-to-girl for events. We have the same Wine and Spirit Education Trust Level Two certification and so we always have plenty to write about at these events.

We met a lovely man on the way in, Joe Poe, as well as several women at our tasting table. The group as a whole was very interested in learning. And, with the two free cocktails at the start and the small vial tasting, you could, if you drank everything offered, get a slight buzz on. We noticed that the mood wasn’t one of drunkenness but rather, the way an event could be run, for education, and, for fun.