Andalusia Whiskey Co. Releases their First Texas Brandy!

April 25, 2021 by evebushman

BLANCO, TEXAS (PRWEB) – Andalusia Whiskey Co will release their first Texas Brandy on Saturday March 27th. The distillery is not the first but one of the few to release a brandy in Texas.

“I feel most people overlook brandy,” said Co-Founder Ty Phelps. “Which is why we are excited to show what a brandy from Texas can taste like,” he continued.

The Andalusia Whiskey Co. Texas brandy uses 2018 Orange Muscat grapes grown by Lost Draw Cellars and then pressed by William Chris Vineyards. These grapes were too sweet to make wine but great for distilling into brandy. Aged 2.5 years in used American oak charred barrels. “We love how aromatic and flavorful the spirit turned out,” said Ty Phelps. The tasting notes include citrus, vanilla, honey, floral, anise, and cloves.

“People have a desire for local products, so we jumped at the chance to make a local Texas Brandy from regional wineries,” said Co-Founder Tommy Erwin.

Our Texas Brandy will be available in 375 ml bottles for $40. You can purchase them at the distillery or online. Online sales must be picked up at the distillery located at 6462 N US Hwy 281, Blanco, Texas 78606. Whiskey or brandy cannot be shipped. You are allowed to pick up two bottles (750 ml) per person per 30 days.

Follow Andalusia Whiskey Co. on Facebook for updates on tours, tasting room hours, and special releases. You can find Andalusia’s award-winning single malts Stryker, Revenant Oak, and their Triple Distilled whiskey at liquor stores throughout Texas.

About Andalusia Whiskey Co.
Andalusia Whiskey Co. produces hand-crafted, grain to glass malt whiskies deep in the heart of the Texas Hill Country. The distillery offers tours, tastings, and cocktails in their beautiful tasting room. Visitors to the Texas Hill Country are encouraged to sign up for a distillery tour and come by for a visit. For more information, visit their website http://www.andalusiawhiskey.com. For interviews, contact Jake Clements at media@txwhiskeyfest.com.

Swilled Dog Hard Cider Releases Sangria

April 19, 2021 by evebushman

UPPER TRACT, W.Va., /PRNewswire/ — Swilled Dog (@SwilledDog), the fastest growing craft beverage company in West Virginia, has released its Spring/Summer seasonal cider – Sangria.

A delicious blend of fresh cherries, tart apples, lemons and limes, Swilled Dog Sangria is a semi- sweet, gluten-free, and unfiltered cider that transports cider lovers to their favorite beach with each sip.

“Since our founding in 2016, our goal has always been to transform the bounty of West Virginia’s natural ingredients into fun, flavorful and refreshing ciders,” said Brooke Glover, President and Co-Founder, Swilled Dog. “Warm weather is on the way, and we are thrilled with this latest edition to our seasonal cider offerings. With ripe cherries and tart apples blending together with fresh fruit flavors, each sip of Swilled Dog Sangria recalls a day at the beach and you can almost feel the sand between your toes.”

The seasonal craft cider is uniquely made with a carefully selected blend of apples, and finished with lemons, lime and cherries and no added sugar. The addition of the cherry helps create a slightly ruby color, reminiscent of traditional sangrias. Fresh and zesty lemons and limes complement the tartness of the apples, making Swilled Dog Sangria less sweet than wine-based sangrias and infinitely more refreshing.

Swilled Dog Sangria (6.9% ABV) will be available on tap and in 6-pack 12-ounce cans in local stores, bars and restaurants in West Virginia, Virginia, Florida, Ohio, Kentucky and Indiana. Each can of Swilled Dog Sangria contains 180 calories, 11 grams of sugar, 14g carbohydrates, 0g fat, 0g protein and no added sugar.

Swilled Dog Sangria is the latest seasonal release to join a year-round portfolio of hand-crafted hard ciders: Walk the Dog, Pineapple, Wild Berry, Caramel Apple and WV Scrumpy. Swilled Dog ciders are always unfiltered and made from all-natural ingredients.

Apart from crafting delicious ciders that bring friends together, Swilled Dog also celebrates time spent giving back to the community; at least one percent of annual sales benefit animal causes. In addition, 100% of the annual sales of WV Scrumpy are donated. During 2020, Swilled Dog supported organizations such as the Walking Miracles Family Foundation, Clearwater Maine Aquarium, On Eagles’ Wings, and Military Working Dogs Team Support Association.

In addition, Glover was recently elected Vice President, Board of Directors of the American Cider Association (formerly USACM). This is her second term as a member of the ACA Board and she also serves on the Marketing (Chair) and Legislative Committees. During her tenure on the ACA Board, Glover plans to help push regulatory change for the growing industry on a national level and provide actionable support to the Cider industry’s efforts to be inclusive and welcoming to all consumers.

ABOUT SWILLED DOG

Swilled Dog is a majority woman-owned, leading craft beverage producer providing the Southeast with quality, approachable beverages that are flavorful and refreshing. Our hard cider, ready-to-drink cocktails, premium, small batch spirits, and infusions are handcrafted to bring friends and family together for a better today and tomorrow. While crafting delicious beverages, we also aim to make a significant impact for our favorite animal causes. Swilled Dog offers a unique tasting experience in Upper Tract, WV, and our products can be found throughout our expanding six-state footprint (WV, VA, IN, KY, OH, and FL). For more information, visit http://www.swilleddog.com/.

Follow Swilled Dog on Social: @SwilledDog, #SwilledDog, #GetSwilled

Smith-Madrone: Chard, Cab and Riesling Oh My!

April 16, 2021 by evebushman

When was the last time you tried a new wine from Napa…but wait…let me re-phrase that: When was the last time you had a wine from Napa that you never had before, that has been around since the 1970s, and that you found to be damn good? Well I was what they say “today years old” when I had chance to review three new-to-me wines from Smith-Madrone. Below are my tasting notes, information about the winery and some links for more details.

Smith-Madrone 2017 Riesling, Napa Valley, Spring Mountain District

Estate Bottled

This wine has the exact shaped bottle a Riesling from Germany has, long with a slender neck, meant to mimic a perfume bottle. Aromas of white flower, lemon-lime, white peach and cool, wet pebbles. The taste was not sweet, so if you are expecting an overly sweet Riesling, this isn’t it, or in other words, this is not your Mother’s Riesling. It’s all grown up and it leaves the sugar behind. Bone dry, lemonade, limeade, and fresh fruit including pineapple and melon. We had this with a Caesar Salad topped with warm grilled chicken. Perfect.

Smith-Madrone 2017 Chardonnay, Napa Valley, Spring Mountain District

Estate Bottled

Sweet cream, vanilla bean, crème brûlée, unsweetened butter – just a lot of vanilla/dairy notes on the nose that I found really interesting. From there I also got toasted oak, caramel candy, fresh sliced apple and pears in light syrup. Wasn’t sure what to expect from the taste but in I went…and found a full and round mouthfeel, mild acidity – not as much creaminess as I expected from the nose but wholly pleasant – some earth, the pears and apple again as well as a hint of buttery corn on the cob. And hour later my husband and I were just finishing the bottle, and even with less chill on the wine, it was still being discussed. Wowza, I want this one again. I had this with a Falafel burger with lettuce, pickles and tomatoes. Again, it was perfect.

Smith-Madrone 2016 Cabernet Sauvignon, Napa Valley, Spring Mountain District

Estate Bottled

Blackberry, blueberry, ash, cigar, incense, stewed mushrooms, char, earth and dark chocolate – all aromas I found on the nose. The flavors reminded me of the darkest of fruit, bursting with spices and layered with rich tannins and pepper. The finish was extremely long. I might like to lay this one down a few years and see how it develops. Was fine right now with Short Rib Ravioli.

About Smith-Madrone

Brothers Stuart and Charles Smith are the vineyard managers and winemakers of Smith-Madrone Winery. Also in the family attic is the Fetherolf family, German farmers from the Palatinate region, who came to America on the Good Ship Thistle in 1730. The name for the winery came as a tribute to the Smith brothers who pursued their dream and to the Madrone trees which distinguish the property.

In May 1971, with a partnership of family and friends, Stuart Smith bought the ‘terroir’ which today is Smith-Madrone Vineyards & winery. He was 22 years old and had just received his B.A. in Economics from UC Berkeley and was taking classes towards his Master’s in Viticulture at UC Davis. In trying to find land to plant vineyard in the Napa Valley, through a family friend he explored a forest on the remotest and highest part of Spring Mountain and discovered that the land had been a vineyard in the 1880s and in fact had been part of the wagon trail route between Napa and Santa Rosa. Today he is respected for his expertise and leadership as a mountain vineyardist.

Stuart was born and raised in Santa Monica. While pursuing his master’s at UC Davis, Stuart was the first teaching assistant for wine industry pioneers Maynard Amerine and Vernon Singleton in 1970-1971. He taught enology at Santa Rosa Junior College and Napa Valley College; he has chaired the 1986 and 2006 Napa Valley Wine Auctions. He is an active member of the G.O.N.A.D.S. (the Gastronomical Order for Nonsensical and Dissipatory Society), a group of Napa Valley vintners who started getting together for monthly lunches in the 1980s. He served on Napa County’s Watershed Task Force for several years, appointed by the Board of Supervisors; in 2006 he was appointed again by the Board of Supervisors to sit on Napa County General Plan Steering Committee, responsible for updating Napa’s General Plan, a three year project. Stu also serves as auctioneer for an Omaha (NB) charity auction every year.

Stuart served as Scout Master for St. Helena’s (Boy Scout) Troop One for many years and continues as the Troop’s Chair today. He is an avid canoeist, having canoed through the Quetico Wilderness in Canada many times and often canoes the Klamath and Trinity Rivers in California. He has five children and three grandchildren; the family includes a photographer, management information specialist, winemaker, wine marketer and a college student.

Technical Sheets

https://www.smithmadrone.com/wines/winefactsheets/factsheet_ries2017.pdf

https://www.smithmadrone.com/wines/winefactsheets/factsheet_char2017.pdf

https://www.smithmadrone.com/wines/winefactsheets/factsheet_cab2016.pdf

Winery background: https://www.smithmadrone.com/downloadables/pdfs/SmithMad-backgrounder-2021.pdf

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.

New Ménage à Trois Sweet Collection Captivates With Sweet Semi-Sparkling California Blends

March 27, 2021 by evebushman

ST. HELENA, Calif., /PRNewswire/ — Ménage à Trois – the wine brand widely credited with creating the wildly popular $10 California Red Blend category – has recently announced the Sweet Collection, a new lineup of sweet, semi-sparkling California wines. The collection – launching with Dolce Sweet Red Blend and Moscato Sweet White Blend – is the first new line from the brand since the sparkling collection debuted in 2014. These 9.5 percent ABV wines inspired by consumer desire are now available nationwide for $15 SRP.

“As longtime leaders in the Red Blend space, we pride ourselves on understanding the category’s consumer,” said Mark Dunlea, vice president, marketing for Ménage à Trois wines. “Our research has confirmed what we’ve long believed – consumers are looking for occasions to indulge and treat themselves. The Ménage à Trois Sweet Collection overdelivers on that market need as a uniquely sweet, semi-sparkling California wine. This new tier further emboldens our Ménage à Trois portfolio, which has proudly been recognized for releasing the No. 1 new wine item for six consecutive years¹.”

Consumer support for the collection was validated with research showing strong interest in a sweeter offering from the famously indulgent wine brand. Both collection offerings emphatically invite new and existing Ménage à Trois fans to experience the sweet life. Ménage à Trois Dolce is a decadently sweet Red Blend that’s brimming with a wealth of dark blackberry and raspberry flavors, accented by warm notes of cherry vanilla. Ménage à Trois Moscato is crafted with premium grapes ripened in the California sun. The satisfyingly sweet White Blend is bursting with ripe peach and bright tropical fruit flavors that lead to a refreshing finish.

The lineup’s launch sees support from “Sweet Utopia” – a vibrant and energizing campaign reflective of a younger and more diverse audience. This creative campaign depicting a captivating wine experience will garner 35 million digital impressions within its first six months, complementing the more than 200 million impressions that the brand’s TV campaign secured during the holiday season.

Ménage à Trois’ 25-year legacy of leadership ensues with the all-new Sweet Collection – the latest line of thrilling blends carefully crafted to join the ranks of Silk, Midnight, Decadence, Gold, Limelight and the original Red Blend that started it all.

About Ménage à Trois

Since 1996, Ménage à Trois has thrilled wine fans with its unapologetically bold persona and an equally adventurous approach to flavor. Founded by two psychiatrists-turned-wine-aficionados in St. Helena, California, Ménage à Trois launched 25 years ago with two blends—one of which was a convention-shattering blend of three red varietals. In a pace-setting move that would spark a national phenomenon, Ménage à Trois fused Zinfandel, Merlot and Cabernet Sauvignon—long before blends were a trend in the U.S.—ultimately cementing the brand’s iconic status as the catalyst behind today’s wildly popular Red Blend category. Ménage à Trois wines are wholly owned and operated by Trinchero Family Estates, family-owned Napa Valley vintners since 1948. Please visit www.MenageaTroiswines.com to learn more.

Social Media Handles
Facebook: @MenageaTroisWines
Instagram: @MenageaTroisWines
Twitter: @MenageaTrois

Duplin Winery Announces Major New Attraction

March 7, 2021 by evebushman

ROSE HILL, N.C. (PRWEB) – The largest winery in the South, Duplin Winery of Rose Hill, has broken ground on the family-owned winery’s third exciting location. Located on 70 acres at the previous Hombre Golf Club, Duplin Winery is building a 35,000-square-foot complex that will be the home of an award-winning, laid-back Southern-style wine tasting experience featuring specialty drinks, gourmet foods, merchandise, live entertainment and America’s Favorite Sweet Wine. It is expected to open in early 2022. Representing an initial $15 million investment, the attraction will employ more than 50 people. Over 20 acres of the property will be dedicated to conservation and preserving the land’s natural beauty.

An award-winning winery, Duplin is known for “cool, sweet & easy” sipping wines. Accompanied by frozen cocktails, signature homemade crackers and gourmet Muscadine cheese dip, Duplin’s relaxed and fun-filled guided wine tastings are extremely popular. The tasting station in Panama City Beach will offer guests the opportunity to sample assorted Duplin wines as guests are entertained with fun facts about muscadine grapes, Southern winemaking, rich Duplin family history and the “Life is Sweeter with Duplin” experience. Hand-bottling demonstrations will be accompanied by a presentation about the winery’s early days when Duplin first sold its wines in mason jars before moving to wine bottles. The signature mason jar remains a beloved item among Duplin wine fans, as select wines are offered in jars.

“We’re really excited about bringing our laid-back Carolina lifestyle to Panama City Beach,” said Jonathan Fussell, co-owner/president of Duplin Wine Family and head of the winery’s Tasting Destinations. “In the wine country of North Carolina, we’re serious about our wines but relaxed about life. We’ll be creating a place where folks can relax, listen to live music, and learn a little more about our wines. We expect to host groups, parties and families. Adults will enjoy it, and kids will, too. In addition to our wines, we’ll be serving our refreshing Sweetzer frozen drinks, which can be made in non-alcoholic versions. Families will find this a unique attraction that everyone can enjoy.”

“My family has been making wine in Rose Hill, North Carolina for more than 45 years,” Fussell continued. “Over these years, experience has helped us learn how to become more than just a winery. We’ve learned how to create a true entertainment destination, a place where people enjoy hanging out, can be comfortable bringing friends and family, and come to love the whole Duplin way of life,” Fussell said. “In 2015, we opened our second location in North Myrtle Beach, South Carolina and its success exceeded all our expectations. The laid-back beach atmosphere of Panama City Beach is a perfect fit for Duplin’s COOL SWEET and EASY lifestyle and once we’re open, our guests will be able to enjoy wine tastings, live music and wine production six days a week. Eventually a wedding chapel, vineyards and club cottages will be built to expand our initial vision.”

Duplin Winery is the largest wine production facility on the East Coast. Both co-owner Dave Fussell, Jr., who serves as president and CEO of Duplin Winery, and his brother, Jonathan Fussell, are deeply involved in the day-to-day operation of the winery, leading tastings, having a hand in the wine-making process and sharing their “Life is Sweeter with Duplin” vision.

“We believe in being hands-on at Duplin,” said Jonathan Fussell. “We’re proud to share our sense of family and commitment to excellence with the guests we have, and we’re looking forward to making a lot of new friends at our new Panama City Beach location.”

More information about Duplin Winery and its future Panama City Beach location can be found at http://www.duplinwinery.com.

About Duplin Winery
Family-owned Duplin Winery, headquartered in Rose Hill, N.C., is the largest winery in the South and listed as the 36th Largest Winery in America by Wine Business Monthly magazine. It produces some of the best-selling sweet wines in America. Specializing in wines made from the muscadine grape, Duplin is the largest muscadine winery in the world with a tank capacity of 2.1 million gallons. Duplin Winery grows its own grapes in North Carolina, and works with over 60 farming families to buy grapes in FL, GA, NC, SC and MS. Its plans include planting an additional 100 acres of grapes in the Panhandle region to support its newly announced Panama City Beach location.

Started by D.J. Fussell, Sr., in the 1970s, Duplin Winery is now owned and managed by a third generation of Fussells. Dave Fussell, Jr., serves as president and CEO of Duplin Winery, and Jonathan Fussell leads the Duplin Winery marketing division and serves as president of Duplin Wine Family.

Duplin wines have won several awards over the years, including honors normally given to wines from the classic West Coast wine belt such as Impact’s Hot Brand Award and Beverage Information Group’s Fast Track Award. Duplin wines have been featured in Martha Stewart Living, Elite magazine, and numerous regional news media.

Duplin wines are currently sold in sixteen different states in the South, Mid-Atlantic and Midwest and ship to 47 different states.

Coalition Whiskey Introduces the First 100% Rye Whiskey Finished in Bordeaux Wine Barrels

March 4, 2021 by evebushman

NEW YORK (PRWEB) – A fascinating intersection of traditional hand-crafted American Whiskey and world-renowned French wines is on the horizon with the release of Coalition Whiskey – the first 100% Rye Whiskey finished in hand-selected Bordeaux wine barrels. Coalition Kentucky Straight Rye Whiskey comes in three separate expressions: Finished in Margaux Barriques (barrels), Pauillac Barriques, and Sauternes Barriques. For those wanting to taste where it all started, Coalition uniquely also offers the original base 100% Rye Whiskey at barrel proof. All expressions became available in the U.S. in January.

Coalition Whiskey is a new brand started by three whiskey fans who form the actual “Coalition:” Leonid Yangarber, former CEO of Russian Standard Vodka USA; Steve Thompson, owner of Kentucky Artisan Distillery; and Ludwig Vanneron, a 20+ year veteran winemaker and global wine consultant. Together, they envisioned a new frontier for the industry using their collective skills to reimagine and elevate super premium whiskey.

The 100% Rye Whiskey in Coalition Whiskey heralds from Kentucky Artisan Distillery in Crestwood, KY. It is created utilizing time-honored, true handcrafting techniques, including zero automation and an all-copper pot still dating back to pre-Prohibition. Attention to detail is paramount at each step in creating the blend of five-year-old Rye Whiskies, including selecting the rye grain from just one mile away from the distillery.

“A 100% Rye Whiskey is a true rarity in the industry,” said Thompson. “While most rye whiskies use malted barley or added corn, Coalition Whiskey is made completely from rye. It’s a more expensive way to go, but there was truly no other way to create that truly deep, rich and spicy flavor we knew would be the ideal match for our velvety Bordeaux wine barrel finishing.”

Vanneron manages the time-consuming process of carefully hand-selecting each wine barrel used for Coalition Whiskey. With his deep relationships with local Bordeaux wine chateaus and cooperages, he knows exactly where to go looking for only the finest barrels. Extensive visual and, more importantly, smell inspections are required to unearth just the right Margaux and Pauillac red wine (Cabernet Sauvignon/Merlot) and Sauternes white sweet/dessert wine (Semillon/Sauvignon Blanc) barrels.

“It took the inspection of nearly 150 barrels just to find the perfect 25 we are using to finish our Rye Whiskey,” said Vanneron. “You have to first start with the best, most voluptuous wines from the finest chateaus in all of France to get the best possible barrels for Coalition Whiskey. Following up to nine months of finishing, each barrel from the separate Bordeaux wine appellations enhances the whiskey in a different, intriguing way.”

Coalition Kentucky Straight Rye Whiskey Finished in Margaux Barriques (90.8 proof) features delicate and gentle flavors of red fruit and floral aromas. Coalition Kentucky Straight Rye Whiskey Finished in Pauillac Barriques (92.6 proof) delivers rich flavors of black fruit and spice, with an exceptionally long tail. Coalition Kentucky Straight Rye Whiskey Finished in Sauternes Barriques (94.2 proof) captures rounded, velvety flavors of dried fruit and honey with an engaging sweet spice.

“Our goal with Coalition Whiskey is to coax even more flavor out of our 100% Rye Whiskey,” said Yangarber. “A keen understanding of the science behind Rye Whiskey served as the foundation for this grand experiment. From there, we could use our deep wine knowledge to pick just the perfect Bordeaux wine barrels to gently enhance the handcrafted whiskey. This is a deep, rich Rye Whiskey like you have never before tasted.”

The original, base Rye Whiskey is also offered to whiskey aficionados at full barrel strength (108.8 proof), allowing for side-by-side sampling to clearly identify how each Bordeaux barrel enhances the base spirit.

Coalition Whiskey comes packaged in an Art Deco-inspired ridged glass bottle echoing the cut crystal decanters made famous during the 1920s – Rye Whiskey’s heyday. It is crowned with a glass domed closure and accentuated with 18k gold accents, providing a hint to the precious liquid contained within.

Each Coalition Whiskey barrel finished expression retails at $90 MSRP. The barrel-proof whiskey retails at $130 MSRP. Coalition Whiskey can be found at fine whiskey stores in New York, New Jersey, California, Florida, Kentucky, Illinois and Colorado, as well as online at https://www.coalitionwhiskey.com. The company plans to explore additional barrel finishes in the near future.

Follow Coalition Whiskey on Instagram and Facebook.

About Coalition Whiskey
Coalition Whiskey was created when three whiskey fans had a radical thought: what if we found the absolute best wine barrels from world-renowned chateaus in Bordeaux – arguably the most famous wine region on the planet – and used them to draw even more flavor out of their favorite brown spirit. The result is Coalition Kentucky Straight Rye Whiskey Finished in Margaux Barriques, Pauillac Barriques and Sauternes Barriques. The “Coalition” is Leonid Yangarber, former CEO of Russian Standard Vodka USA; Steve Thompson, owner of Kentucky Artisan Distillers; and Ludwig Vanneron, a 20+ year veteran winemaker and global wine consultant. Together, they envisioned a new frontier for the industry using their collective skills to reimagine and elevate whiskey.

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.

One Bottle Post: 2004 Poggio Il Castellare Brunello Di Montalcino

January 29, 2021 by evebushman

In keeping with my “Rona” series, aka more one-bottle blog posts because I can’t go out for wine, this week I give you the 2004 Poggio Il Castellare Brunello Di Montalcino, a remarkable Brunello made from Sangiovese grapes. (In my experience a Brunello take less time to aerate than their equally famous cousin, the Barolo made from Nebbiolo grapes. And I’m talking 90 minutes in a decanter for a Brunello compared to about seven or more hours for a Barolo – give or take an hour. This matters to me most as I don’t always know by 11 am what I’ll want to drink at 6pm, or worse: I do know what wine I want with dinner but the wine wasn’t ready to drink by dinner time. Back up bottles have become more important to me for this situation.)

Now back to this wine! This is the social media post I shared last month on this Brunello, with tasting notes and scores:

What great wine have you found in your glass lately? I found this in our cellar, hoping Eddie has another bottle: 2004 Poggio Il Castellare Brunello Di Montalcino, 14% alcohol, decanted for 90 minutes and oh, so good. On the nose this Sangiovese delivered dark cherry, toasted oak, black peppercorn, sweet char off a good filet, espresso, sandalwood and a sweet bread note reminiscent of a waffle cone. The taste had the same notes, very peppery, tannic with all dark fruit and dark chocolate. The finish had a nice sweet note to it as well. Did a little Googling and found that K and L has it on their wait list and sells for $46.95, which I think is a good price, Wine Spectator gave it 96 points in 2009 and awarded it the #11 spot for the Top 100 wines of the year. Cellar Tracker gave it 92, Wine Enthusiast 91. Some recommended to drink by 2013 but I thought it was great now in 2021.

After the tasting I did a little more research on this particular vintage and the winery. I learned from looking at images of the winery that it would be spectacular to visit. From their Instagram I learned that they also have an incredible restaurant on their Montalcino property. On their website there are tabs for Private Dinners, their Tavern, and more.

Also, since I brought it up in my opening paragraph, in regards to length of time to decant a Barolo I searched the internet and learned that anywhere between one and two hours seemed to be the sweet spot for most vinophiles. Looking further I found that Wine Folly says two for a Brunello and three for a Barolo. So this is just an FYI for you when you want to try these varietals.

From the winery website:

In Tuscany there are places that can tell ancient stories and characters. The Baroncini family already started producing wine in 1489. So from father to son, 500 years have passed, and still today in Montalcino, Bruna and Samuele, produce wine as if to testify how time cannot scratch the traditions.

The high quality of the wines produced in the Montalcino area was already known at the time of the Etruscans, who had developed active settlements on these hills. The name “Tenuta Poggio Il Castellare” given to the company brings us back to the historical roots of the place: to the finds of an ancient settlement with the remains of houses and towers on the top of the hill of the same name.

For those that like to geek out from tech sheets, this is also from their website:

Production Area: Montalcino
Mixed Grapes: 100% Sangiovese Grosso
Terrain: Pliocene origins lands of predominantly clayey marl. They tend to reach considerable depth, offering great minerality
Growing System: Spurred cordon with dug soil
Density: 3500 vines/hectare
Average output per hectare: 45 hectolitres
Altitude: 500 metres
Microclimate: The climate is typically Mediterranean, with showers concentrated in autumn and spring. The middle hill area is frequently windy, which is ideal to keep the vines healthy. The climate is generally mild, with a high rate of sunny days during the whole vegetative phase: these conditions guarantee a gradual and complete ripening of the grapes.
Production Process: Manual harvest when the grapes are perfectly ripe. Alcoholic fermentation with controlled temperature (26°C) for about 10-12 days on the skins. Malolactic fermentation in steel vats. Refining in 2500lt Slavonian oak barrels for 30 months and in 225 lt French oak barrels for 20 months. Further refining in bottles for 4 months before the sale
Organoleptic Properties:
Colour – ruby red verging to garnet-red;
Bouquet – very intense, lingering, with hints of cherry fruit and spices;
Taste –well-balanced, with velvety tannins and a long aromatic grip on the palate
Alcoholic Gradation: 14,5% VOL
Serving Temperature: 22,0°C
Pairings: seasoned cheese, red meat, roasts, braised meat, game

Instagram: @PoggioIlCastellare

https://www.facebook.com/poggioilcastellare/

http://www.tenutetoscane.com/castellare/english/cellar-castellare.html

https://poggioilcastellare.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.

Sampling Single Estate El Sativo Tequila Blanco

November 20, 2020 by evebushman

I have two go-to Tequilas: Cazadores and Asombroso, the former was a gift from my daughter’s fiancé and the latter was one I reviewed that I have since purchased for my liquor cabinet. I’m not much of a tequila-cocktail lover and prefer to sip alone or on ice, and was happy to receive another tequila for review that I could add into my “sipper” category of spirits.

After reading the press release for El Sativo below, I was intrigued by several points it made including the idea that the “terpenes, found in the agave, have a myriad of health benefits, including mood-lifting and energy-boosting attributes”, that they give back to ocean conservancy and are a triple time double gold medal winner. Definitely made me ready to sample.

Tasting Notes

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! Not so sure about added energy, may have to do further study = drink more!

News Release

EL SATIVO, THE FIRST TEQUILA TO INNOVATE A “ONE OF A KIND” COMPOUND FOCUSED DISTILLATION, MAINTAINING THE BENEFICIAL ELEMENTS IN THE AGAVE

100% Blue Agave – Single Estate – 100% USDA Organic – 100% NON-GMO – Certified OK Kosher

El Sativo, the 2020 Tequila of the Year at the San Francisco World Spirits Competition, launched this summer. Bottles will be available for purchase at Whole Foods and Total Wine in California, Nevada, New Mexico, and Illinois along with retail stores throughout Texas, more states will be added shortly. El Sativo will debut their offerings with the award-winning Tequila Blanco, with plans to offer a reposado and anejo in 2021. Tequila Blanco will retail between $39.99 – $45.99 for a 750ml.

El Sativo’s co-creators and fourth-generation family of distillers use an innovative distillation process that captures and accentuates the agave plant’s own natural benefits. “These terpenes, found in the agave, have a myriad of health benefits, including mood-lifting and energy-boosting attributes, which is why we transformed our distillation process in order to help maintain their properties,” states co-founder Dr. Robert Summers.

The El Sativo team is committed to improving the environment, helping to build awareness, and pushing to find remedies to help preserve the precious resources of our planet. Translated from Spanish, El Sativo means “Sown in Seeds,” as anything planted, nurtured, and grown is life. Every bottle sold gives back to ocean conservancy. The bottle is made of 100% recycled smart non-combustible glass and has an organic soluble label that is pesticide free.

El Sativo Tequila is certified USDA organic, 100% Non–GMO, Kosher and Eco-friendly.

THE PROCESS

“Our distillery is located in the lowlands of Amatitán, Jalisco; we’re single estate, our agaves are planted, nurtured, and harvested solely in our fields and never sourced. It was important for us to be completely organic, so our cultivation is carried out without pesticides or fungicides, and we only use organic fertilizers. The organic certification process is far more complex and time consuming than the process for common tequila.” says co-founder and singer-songwriter Jaime Whitton.

Using small batch stone ovens, the blue agaves are slowly steamed for 24-48 hours, using no diffusers nor autoclaves. The process pays homage to the art of tequila making by using the traditional technique. Fermenting with its own natural yeast, the team uses reverse osmosis water filtered through 135 feet of volcanic rock for a pure filtration process.

40% ABV, 750ml, NOM 1480

TASTING NOTES: EL SATIVO TEQUILA BLANCO

Bouquet: Opulent bright citrus with sweet agave
Palate: Lift of white pepper and sweet agave with a waterfall of stone fruit savoring on the taste buds Finish: Long, seductive rollercoaster finish.

ABOUT EL SATIVO

Originated by a spirited family with over 25 years in the tequila industry. El Sativo is an innovative tequila that lifts the spirits and stands apart from the crowd. Our sweet agave dances in waterfalls of stone fruit soaking in memorable days and fun-filled nights. El Sativo sets itself apart by utilizing a special distillation method that naturally highlights the agave plant’s precious resources known to have mood lifting and energy boosting attributes that exemplify #SoSativo. A Single Estate masterpiece and the winner of 3 double gold awards, including 2020 Tequila of the Year (San Francisco World Spirits Competition).

El Sativo Tequila is Certified USDA Organic, Non-GMO, OK Kosher and each bottle is 100% smart combustible recycled glass with organic soluble labels. Every bottle sold gives back to ocean conservancy. Truly “A Better Tequila for a Better World.”

…

Website: http://www.elsativo.com/
Instagram: @elsativotequila

Dalmore and Gonzales Byass Sherry With Women Who Whiskey LA!

November 13, 2020 by evebushman

“The Sherries of Gonzalez Byass: DNA of The Dalmore” was the name of the Zoom presentation organized by Women Who Whiskey LA I attended recently. This is an excerpt from the invitation:

We are beyond excited to welcome back Craig Bridger, Head of Education for The Dalmore Single Malt Scotch, who will co-host this intimate virtual class with Claire Henderson, Senior Brand Manager for Gonzales Byass Sherry…Women Who Whiskey Los Angeles is honored to host this exclusive event: an in-depth exploration of two historic liquids and a century-long partnership. Craig and Claire will discuss the unique relationship between these two noble houses — a relationship critical to the sumptuous character so beloved in The Dalmore whose signature chocolate and orange character is imbued with rich and nutty flavors from the sherry…

We will start with a boozy Dalmore cocktail then explore the interactive flavor influences of these powerhouse spirit brands with a dram each of The Dalmore 12 yo, The Dalmore 15 yo and The Dalmore 18 yo as well as a dram each of three Gonzales Byass Sherries.

We Learned While We Tasted

We did indeed start with Bridger showing us how a Royal Sour, aka Whiskey Sour, is made (recipe at the end of this article). I found this helpful as I had never made this cocktail with an egg white. Bridger knows his way not only around The Dalmore and has exceptional bartending skills as well. Then, onto the tasting and lesson!

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.

“What makes us definitive (is our use of) exclusive casks and…the one of a kind sherry casks from Gonzalez Byass,” Bridger began. Henderson, from Scotland, added in arich Scottish tone, “This presentation is (to show) why the sherry cask is so important.” She also noted that Scots drank fortified wine as regular wine would spoil. The fortified wine, of course, was Sherry. The Highlands were littered with sherry casks that were then used for storage, transportation and of course, whisky. The Dalmore was one of the first to do it. (The photo shows a 23 yo in a sherry cask.)

Henderson went on to explain that Gonzalez Byass was established in 1936 in Jerez, Spain. The area is dependent on rainfall as you’re not allowed to irrigate Sherry vines. That lack of rainfall means the roots have to dig deep for water, and accounts for more salinity. Finally, Sherry is aged in American oak casks.

Alfonso had notes of almond, caramel, dried apply and vanilla. The Apostoles reminded me of a Port with some candied apple and that same almond. Finally the Matusalem, my favorite, had aromas and full flavors that included coffee, toast, cream, oak, milk chocolate, hazelnut and prunes.

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.

My conclusion was exactly what Bridger and Henderson were going for: One could easily see the corresponding notes between the Sherries and the whisky.

The Royal Sour (Recipe)

2 oz – Scotch (ideally, The Dalmore 12 or Port Wood)

3/4 oz – Fresh squeezed lemon juice

1/2 oz – Demerara Simple Syrup

1 small egg (or 3/4 oz aquafaba/liquid from canned chickpeas for vegan options)

Black walnut bitters (or Angostura)

Ice

A cocktail shaker (a mason jar will work)