Latest Study Ranks the Most Popular Made-at-Home Cocktails in Each State During the Pandemic

May 2, 2021 by evebushman

AUSTIN, Texas, /PRNewswire/ — A recent study from Upgraded Points (https://upgradedpoints.com/most-popular-cocktails-around-the-us/), which was based on Google Trends, determined that searches for “cocktail recipes” in March of 2020 was nearly double what it was in March of 2019.

Statistics on cocktail popularity were broken out at both the national as well as by state levels.

Alex Miller, Founder and CEO of the site stated, “We knew that people’s preferences for cocktails might shift depending on the season of the year, so we did comparisons for the colder months (fall and winter) as well as the warmer months (spring and summer).”

According to the data, the most searched-for cocktail recipes nationwide during the spring and summer months were the “Painkiller,” (made with pineapple juice, rum, and orange juice), the classic Margarita (using tequila, triple sec and lime juice, and its variations) and the vodka-based Appletini.

As for national cocktail preferences during the colder, fall and winter months, the Margarita again scored highly, along with the Mimosa (a sparkling wine, often champagne, triple sec and orange juice) and the ever-popular “Moscow Mule,” a drink invented by Smirnoff ™ vodka which uses a combination of lime juice, vodka and ginger beer.

Made-at-Home Cocktails: Popularity Varies by State

According to the survey data, popular cocktails for in-home consumption vary not only by season but also by individual state.

For example, in California, searches for cocktail recipes during the spring and summer months favored the Pink Lady (the classic WWII-era gin and grenadine drink for women) while during the fall and winter months search patterns revolved around searches for the Paloma (made with tequila, lime juice and grapefruit).

In some states, there were no noticeable seasonal fluctuations. For example, one southern state (Texas) favored the Margarita year-round. It is speculated that, due to its historic connection to Mexico and the widespread acceptance of Tequila in that region, Texans would naturally gravitate to a Tequila-based cocktail such as the Margarita.

One surprise was the state of Connecticut. While during the warmer months they favor the no-nonsense Jack and Coke, during the colder fall and winter the non-alcoholic “mocktail” the Shirley Temple (where only grenadine, lemon-lime soda, ice and maraschino cherries, but no alcohol, is used) led the pack of popular recipe searches by pandemic stay-at-homers. Connecticut was the only state to favor a non-alcohol cocktail in any season of the year.

Emotions and Memories Tied to Food and Drink?

According to Miller, “Our study results clearly reveal that during this pandemic, people confined to their homes will attempt to recreate experiences that they had while traveling or socializing with others, and food and drink provide an emotional anchor to those past good times and feelings. People don’t always search out new experiences and emotions – they want to re-create the feelings of good times that they have already had and fondly remember.”

For full study details, including detailed graphics and a state-by-state breakout of the most popular homemade cocktails, click HERE.

About Upgraded Points LLC

Headquartered in Austin, Texas, Upgraded Points is a travel company that provides insider strategies on maximizing travel points and rewards. Launched in 2016 by Alex Miller, Upgraded Points uses targeted research efforts and in-depth studies to give travelers, as well as those looking to travel a real understanding of how to maximize their points and miles. Learn more at: UpgradedPoints.com.

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.

Vintage Eve Circa 12/2018 – Local Author John Carter Pens Book on Wine and Cheese Pairings: Red, White and Bleu (Eve is highlighted)

April 20, 2021 by evebushman

I’ve known John Carter for many years, and it’s been a pleasure to watch his wine journey from selling great bar parts to now hosting this collection of interviews with experts on wine and cheese. Happy to be one of his subjects to share my own story, I also enjoyed reading the book to learn from the experts.

top row l-r: Tim McDonald, Richard Jennings, Eve, Steve Peck. bottom l-r: Eva and Fred Swan, Steve Heimoff, Gina DeGirolamo. (Just wanted to share this pic of Tim, the same night I interviewed him.)

From Michelle Chiu I learned about a new app that helps people find the right wine for their specific tastes; from Laurie Forster I learned that “if you can’t pronounce it, you should be drinking it”; I now want to do a wine tour with Leslie Frelow’s company in Maryland; from Jill Gerda I learned that there’s more to cheese than just the color; reading about Chris Hanson of the Laurentia Vineyard in Ohio I now understand a bit more about wineries that have to deal with blizzard conditions; Brian Heath and his vineyard in Texas…he makes wine there and buys grapes from Paso as well.

From there I learned from Stacie Hunt, who I’ve taken classes from as well as judged with. I always look forward to classes with Stacie. In her interview I did learn a few more things about her, including this gem when she was explaining her interests in Baja winemaking, “Grapes are very much like we are. Malbec doesn’t taste like Malbec in France at all when it’s coming from Argentina, but it’s wonderful and it’s delicious. The same goes for Nebbiolo in Baja, California.”

Washington state winemaker Reid Klei echoed my sentiment, and the sentiment of many of us in the book, in how there is too much “pretentiousness” in the wine industry – in between all of the great wine and cheese pairings we were asked about – and I hope this book helps to change that negative perception.

Another peer I’ve also had the honor to interview myself that is in the book is Tim McDonald. Tim is a revered wine judge I hope to judge alongside with someday! In the meantime, in this interview, new for me was his suggestion that we try more imported wines even though we’re here in California and home to some of the best wines.

Okay, that’s enough of a teaser from me. Grab the book so you can get the full story, and read the interviews from those I didn’t mention: cookbook author Jorj Morgan, lifestyle expert Jojo Pasters and one of the “five best female wine professionals in the world” – Amy Reiley.

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.

Jamie Foxx Announced as Owner of Flavored Whiskey Brand BSB-Brown Sugar Bourbon

April 7, 2021 by evebushman

DALLAS, TX – Flavored Whiskey brand BSB-Brown Sugar Bourbon announces award-winning actor, musician and entrepreneur Jamie Foxx as owner. Foxx’s leadership and a redesigned bottle usher in a new era for BSB and its two product offerings, BSB-Brown Sugar Bourbon and BSB 103.

(Photo Courtesy: Nicholas Maggio / Brown Sugar Bourbon)

As owner, Foxx will guide the creative direction and lend his entrepreneurial spirit to help further the brand’s expansion. BSB’s new packaging signifies a turning point for the brand, anchoring its position as the nation’s premier flavored whiskey with the style and sophistication to suit any gathering.

“I’ve always lived by the rule that life is short, and you need to go out and do what you want to do. Owning a brand that brings sweet life to the party has always been a goal and with BSB we’re making it happen,” said Foxx. “Before the quarantine I watched bottles of BSB disappear at all my celebrations and knew this was a brand I wanted to bring into the spotlight. Anyone who tries BSB is going to love it just like I do.”

BSB is an ultra-smooth, award-winning flavored whiskey that features distinct notes of brown sugar and cinnamon. BSB and BSB 103 are ideal for sipping, shooting and mixing in cocktails.

“We are extremely fortunate that Jamie was introduced to our brand at one of his legendary parties,” said Sean M. Penn, CEO of BSB Spirits. “I have no doubt that Jamie will lead BSB to new heights. We can think of no better creative force than Jamie, and we look forward to watching him introduce BSB to the world.”

Founded in Washington state in 2016, BSB is a genuine product of the U.S. and is currently available nationwide online and at the finest retailers. BSB is distributed nationally by Southern Glazer’s Wine & Spirits.

For more information, please visit https://brownsugarbourbon.com/.

About BSB – Brown Sugar Bourbon

The BSB brand family consists of BSB-Brown Sugar Bourbon & BSB 103. BSB-Brown Sugar Bourbon, a two-time winner of the “World’s Best Flavoured Whisky” award, blends ultra-smooth bourbon with just the right amount of brown sugar and cinnamon. At 60 proof, it is perfect for sipping, ideal for shooting and optimal as the main ingredient in your favorite cocktails. BSB 103 is the big brother to BSB-Brown Sugar Bourbon. At 103 Proof, it is one of, if not the only, overproofed flavored whiskeys on the market today. BSB 103 uses the same ingredients as little brother, but with a bolder whiskey taste.

About BSB Spirits

BSB Spirits is a fast-growing sales and marketing company focused on the introduction and development of innovative new brands into the beverage alcohol category.

About Jamie Foxx

Foxx recently won “Outstanding Supporting Actor in a Motion Picture” at the NAACP Image Awards and received a SAG Award nomination for “Outstanding Performance by a Male Actor in a Supporting Role” for his riveting performance in Just Mercy for Warner Bros. He can currently be seen in both Disney/ Pixar’s Soul on Disney + and Netflix’s Project Power. Foxx is producing and set to star in They Cloned Tyrone and is executive producing and starring in Netflix’s father/daughter comedy series Dad Stop Embarrassing Me, which is based on his relationship with his oldest daughter, Corinne Foxx who also produces the series. Foxx and his producing partner, Datari Turner just announced a first look deal with Sony Pictures Entertainment.

Vintage Eve Circa 9/2018: What Wines Would You Stock if You Owned a Wine Bar?

March 9, 2021 by evebushman

Recently a pal that used to live in Santa Clarita had called me as he was opening a wine bar where he lives now in Texas. He didn’t want advice on anything other than what wine I would want if I were to visit his bar.

Since he had moved to Texas a few years ago he had been working in real estate, spent some time working in a large wine store, met more ex-pats (people that had come from California too) and ran a large wine tasting group. I didn’t offer any advice on how to open his bar as he had it covered. But I took to Facebook to ask my local pals what they would want stocked in the shelves if they owned a wine bar. They had some really great ideas! These are some of their comments:

THE WINE LIST

This is a compilation of just some of the wines my pals would stock their wine bar with:

Jonata, Potek, Scar of the Sea, True Believer, Andremily, Mail Road, Stolpman, Kimsey, Roark, The Paring, The Hilt, Spear (all Santa Barbara).

So many – Crémant, Melon d’ Bourgogne, Cru Beaujolais, Cahors, Brunello, Valtellina, Vin Santo, Madeira to name a few.

There is never enough Syrah anywhere. Still gets short shrift in the marketplace, which is a shame.

I am a sucker for Roussanne and other Rhone varietals. I love Grenache and Viognier too. Zaca Mesa and Stolpman make fabulous Roussanne.

I would like to see some Gruet Brut Rose or some blends that you can’t buy at a grocery store.

Belle Glos and Domaine Carneros Pinots, plus some Australian, Spanish and Chilean cabs.

Quintarelli, Casanova, Pine Ridge, Ridge, Tolo, Foxen…

On a wine list I look for value since they have to mark it up so much. Burgundy and Barolo would be nice but I’d go to the off the beaten path wines – Cru Beaujolais (France), Ripasso, Valpolicella, Sicilian wines. For those who like big jammy wines – Shiraz! Whites – I like to see Rose from France, New Zealand Sauvignon Blanc and Sancerre (France). If there is a Somm I give them a price range and let them know what I like. Never have been disappointed.

Bernardus Sauvignon Blanc, Frogs Leap Cab, Rombi Cabernet, Bookenoogen Pinot and Heller Merlot.

Under $100: Cade Cabernet Sauvignon, Campesino Syrahs and Pinot Noirs, Shafer One Point Five, Grgich Hills, Turley Zins, Prisoner, Orin Swift, Patz & Hall pinots, Flowers, Mantanzas Creek Chards, Cloudy Bay Sauvignon Blanc, Tablas Creek and Justin.

Willamette Valley Vineyards Pinot Noir is hands down one of the best Pinots out there.

Lone Star Wine Cellars and Landon Winery are two wineries in McKinney Texas. I haven’t been there in a few years. But, remember the wines were pretty good. They have tasting rooms in historic downtown McKinney TX.

Also would love to have more orange wines on menus. I’m glad it’s becoming a trend.

Would love to see more wines from Paso Robles and the Santa Ynez area. Roblar in Los Olivos is one of my favorite wineries and reasonably priced in my opinion. There are so many smaller vineyards in both of these areas to explore. Tired of seeing Kendall Jackson and the like in many of the restaurants/wine bars. Pretty much I would love to taste wines that I would not be able to find at Bev Mo, not that they have bad wines, but just not interesting ones…

Le Vigne Vineyards has some wonderful wines, Justin cabs of course, Clos Solene, L’Aventure and RN Estate are some of my favorites. All from Paso.

Justin makes a great Malbec I have been enjoying! I’m typically a Cab girl myself.

For whites: Dry Rieslings (German or Alsatian), Sancerre, South African Sauvignon Blanc, and Austrian Gruner Veltliner (as opposed to Hungarian). For reds: I love the less stereotypical Italian reds such as Nero D’Avola and pretty much any red from the Piedmont region.

I’m always excited to see Barbera and GSM’s when I visit a place that I am planning to drink wine at. I also enjoy having a good port or cream sherry available if I am visiting the wine bar after dinner and I want to end the night with a dessert-like treat.

Where wines started … Italy!

I have a rather long list, but most are red wines from the Paso Robles region, Lompoc and Santa Ynez regions as well: Longoria Wines, Tercero Wines, Eberle Winery, J. Lohr Vineyards & Wines, Amalie Vineyards in Oregon, Ascension, Bass Note Sangria, Sanford, Sculpterra, Castlerock, Cutruzzola Vineyards, Joel Gott, Cass, Hoi Polloi Winery, San Antonio Winery (official), Michael David…I love all reds, depending on winery, but my go tos are usually Pinot Noir, Sangiovese, Cab, Beaujolais, and red blends. I love our California wines!

Something interesting and different. Also some local TX wines.

From me: This is ONE of my own picks, because I voted for it as our Best of Show at the Global Wine Awards, from Martellotto Winery: https://martellotto.com/products/martellotto-riserva-il-capoccia-happy-canyon-of-santa-barbara

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.

Announcing TEXSOM International Wine Awards 2021: Now Accepting Submissions for Wine, Mead, Sake, Cider, and Spirits

February 7, 2021 by evebushman

Announcing TEXSOM International Wine Awards 2021
Now Accepting Submissions for Wine, Mead, Sake, Cider, and Spirits

Dallas, Texas —James Tidwell MS, owner and producer of TEXSOM International Wine Awards, announces entries are open for judging and awards consideration for the 2021 competition to be held April 25-27, 2021 at the Four Seasons Resort and Club Dallas at Las Colinas. A new addition to this year’s judging is the inclusion of spirits (whiskey, gin, vodka, etc.), pre-mixed cocktails, cocktail components, and bitters. The competition has an improved, more tailored entry experience for sake, cider, and mead producers, all beverages judged in previous years, allowing for greater differentiation.

The following is a timeline with corresponding entry fees:

Submission Period
Now – March 28, 2021

Wine: $95 + 4 bottles per online entry
Mead: $95 + 4 bottles per online entry
Sake: $95 + 4 bottles per online entry
Cider: $95 + 6 bottles per online entry
Spirits: $190 + 2 bottles per online entry

Late Submission Period
March 29 – April 11, 2021

Wine: $105 + 4 bottles per online entry
Mead: $105 + 4 bottles per online entry
Sake: $105 + 4 bottles per online entry
Cider: $105 + 6 bottles per online entry
Spirits: $200 + 2 bottles per online entry

“Spirits have played an important role in the beverage industry and mixology, and now there are operating craft distillers in all 50 states and over 1,000 internationally,” says Donaji Lira, Events Manager for TEXSOM. “The addition of spirits to the Awards will help to increase exposure not only of craft distillers, but also classic distillers. Now is a good time to include this important category, given the changing nature of the hospitality industry and evolving roles in restaurants and retail.”

“Improvements to our submissions experience for mead, cider, and sake entrants, as well as the addition of spirits, add to our strategic value for returning Awards winners and new prospective entrants,” says Amie Hendrickson, Operations Manager for TEXSOM. “In spite of the significant challenges we face as an industry in 2021, our team is devoted to the exceptional standards of care our entrants, judges, volunteers, and participants have come to expect. We offer entrants a consistent place to showcase their offerings and welcome new and returning representative producers from all 50 US States and numerous countries.”

Maximilian Kast MS is based in North Carolina and serves as the Director of Education and Sales NC/SC at import company, Broadbent Selections. He states, “I have never seen such a high concentration of the best palates in the country at one place in my life. Wineries that receive awards from the competition can be assured that the best of the best deliberated tirelessly on those decisions.”

“Folks in Idaho last year were thrilled with the response to their entries at TEXSOM,” says Eric Degerman, president and CEO of Great Northwest Wine. “A number of Idaho producers have stopped submitting new releases to some publications because they question if Idaho wines are evaluated under blind conditions, which is another reason why the showing of Idaho wines at your competition — featuring arguably the most prestigious panel of judges in the U.S. — is important to that emerging wine region.”

Alexandra Cherniavsky, an Advanced Sommelier and Wine Consultant from Philadelphia, Pennsylvania shares, “TEXSOM IWA gave me a larger world perspective and insight into who the important producers were in individual parts of the world and what grapes were important there.” Cherniavsky, a previous multi-year participant in the TEXSOM Sommelier Retreat and a 2020 TEXSOM IWA volunteer continues, “It gave me wines to recommend at every price point and a working knowledge of Texas wines, something I never would have been exposed to otherwise.”

In 2015 TEXSOM International Wine Awards combined the logistics team and infrastructure of an historical competition with the influence and power of the TEXSOM brand. The competition has grown more than 33% and seen diversification to 32 countries and 18 U.S. states represented, spanning suggested retail pricing from U.S. $2.99 to over U.S. $700, and vintages as old as 36 years. Previous results are available through the TEXSOM International Wine Awards website searchable database.

TEXSOM International Wine Awards contributes to the global conversation of beverage, amplifies classic and emerging regions, and builds exposure and interest for all invested in the experience. A unique range of benefits for Award winners includes:

Award-winning wines announced via social media, email messaging, website, and press release.
Award-winning wines featured on the TEXSOM International Wine Awards website and social media throughout the calendar year.
Results available through the TEXSOM International Wine Awards searchable online database.
Exposure to TEXSOM’s international network of sommeliers and wine buyers with a tasting of select medal-winning wines at the TEXSOM conference in August.
Recognition of the quality of your wines by a group of the best palates in the country, including the impressive pedigree of judges, sommeliers, trade industry buyers and writers.

The TEXSOM International Wine Awards team looks forward to working with the industry to identify and champion wines and beverages of quality and distinction from around the world. Distribution in Texas is NOT required to enter the competition, and TEXSOM IWA can assist international wineries in obtaining COLA Waivers. Wineries interested in submitting entries may visit the updated entrant submission page with easy-to-follow steps, fees and requirements here. Further inquiries may be made by info@texsom.com or calling 214-886-1665. An overview of the 2020 competition is available here.

ABOUT TEXSOM

Founded in 2005, TEXSOM promotes professional wine service standards, outlines paths for further wine education and certification, and raises public awareness about the professional standards and certifications for sommeliers. Today, the conference draws more than 1,000 attendees. In April 2014 the TEXSOM group purchased one of the largest, most respected, and longest-running competitions in the United States now known as the TEXSOM International Wine Awards.

Discovering Wines: Two Excellent Examples From Texas…TEXAS! By Mike Fraschilla

January 23, 2021 by evebushman

Snobs are sure to dismiss Texas wines as wines made by local “Philistines”. They should note the Dave Phinney: Yeah THAT Dave Phinney who created the now legendary Orin Swift wines such as: The Prisoner, Saldo, Pappillon, Mercury Head, Machete, & D2…Phinney has made his statement that Texas can and does grow and produce world class wine.

Phinney’s Locations TX 7 is a phenomenal Red Blend made in collaboration with local grower and producer Kim McPherson. A “Rhone” blend of Shiraz/Syrah, Mourvedre, Carignan, Grenache…

Locations TX is made in signature Dave Phinney style: rich and fleshy filled with notes of dark berry fruit with a bit of pepper and spice. It’s an under $20 retail steal of a wine!

Also tried the 2017 McPherson “Les Copains” (The Friends) Texas Red Blend. A Mourvèdre, Carignan, Cinsault, Counoise and Syrah. The McPhersons have been making wines in the panhandle for over 40 years. These are serious wine people working to bring the right grapes to the multitude of microclimates in the Panhandle AVA.

Les Copains offers up rich notes and flavors of ripe cherries, raspberry, blackberry…add to that hints of lavender backed by black pepper and spice, while supple tannins provide a pleasant lingering finish. A real pleasure at $20-25 retail.

Both the Location TX and McPherson wines get their grapes grown in the McPherson vineyards located in the highlands AVA of the Texas Panhandle, eight million acres at an elevation of 3-5,000 feet, one of the largest AVAs on the planet is in and around the Texas cities of Amarillo and Lubbock.

In a short number of years Texas has created a wine industry that’s soon being recognized as world class. Yeah the Cali and Euro snobs will poo poo the notion!

Just as they did for Oregon, Washington, Argentina, Australia, Chile, South Africa, and New Zealand!

Always wanting to remind folks that there are a host of new locales developing world class wines. Just a few of mention to watch:

Idaho

Arizona

New Mexico

New York

Virginia

Canada

Israel

Slovenia

Uruguay

And yes… Texas! Wine is coming of age throughout the world!

Milam and Greene Whiskey Wins Double Gold

June 8, 2020 by evebushman

BLANCO, TEXAS (PRWEB) – Milam & Greene Whiskey was recognized as a producer of the finest whiskies in the world with two Double Gold medals bestowed by the prestigious San Francisco World Spirits Competition. Milam & Greene Straight Rye Whiskey Finished in Port Wine Casks won a Double Gold in its first year on the market, and Ben Milam Barrel Proof Straight Bourbon has been recognized with a Gold or Double Gold medal for three years in a row.

e 20th annual San Francisco World Spirits Competition is the world’s largest competition of its kind, with almost 3,000 entries and judges from all over the world. The 51 judges of the 2020 Competition are well known spirits-industry experts who evaluate entries in blind tasting formats. The Double Gold designation is awarded when every judge on the panel declares the entry as a Gold Medal winner. Only a very select few of the finest products in the world ever earn this recognition.

“The San Francisco World Spirits Competition is considered to be the most influential spirits competition in the world and is a clear endorsement for whiskey drinkers to know that our bourbon and rye are among the best on the shelves today,” says Heather Greene, CEO and master blender of Provision Spirits, makers of Milam & Greene Whiskey and Ben Milam Whiskey. “We believe that our combined 58-years of whiskey-making among us and innovative approach in the independent whiskey space creates some of the finest American Whiskeys available.”

The Milam & Greene Whiskey team distills both in their hometown of Blanco, Texas and in master distiller Marlene Holmes’s home state of Kentucky. Milam & Greene Whiskey casks, grains and people come from all over America. In addition to distilling on-site and off site, the team blends, batches, sources, finishes, and hand-bottles. In 2020, the team will be sending casks to various parts of the US to study the effects of U.S. geography on whiskey. The team plans to sell its award-winning bottles across the nation in the coming months.

“We think of Milam and Greene as a truly American Whiskey experience strengthened by our renegade Texas heart,” says master distiller, Marlene Holmes.

The Blanco, Texas based Milam & Greene Whiskey distillery has currently turned its attention to the community during the COVID-19 pandemic by producing hand sanitizer for the healthcare community and first responders. In addition, it is supporting local charities and providing assistance to service industry employees directly impacted by the closure of bars and restaurants.

About the Whiskies

Milam & Greene Port Finished Straight Rye Whiskey is a gorgeous ruby colored whiskey with luscious aromas of cinnamon, chocolate, and dark fruits such as black currants and blackberries. Robust flavors are carried in a rich, velvety whiskey with a long warm finish. Casks are brought from Indiana to Texas where they are first batched in the Blanco rickhouse and then finished in old Port wine casks from Portugal. The casks are meticulously curated, vatted for consistency, and monitored for flavor. The Texan sun and varied humidity levels influence the rate and strength of flavor imparted into the 94-proof whiskey, making this a tricky whiskey to produce.
The Ben Milam Barrel Proof Straight Bourbon is an expertly batched combination of aged Tennessee whiskeys that sparkle with notes of toffee, candied nuts, oak, and baking spices. It is a rich and complex Bourbon bottled at cask strength, 114.6 proof, allowing whiskey fans an opportunity to play with water and ice to find the perfect balance for their palates.

Pricing and Availability
Milam & Greene Whiskey is soon to be distributed nationally and is currently distributed statewide in Texas at the finest liquor stores and at the distillery itself. Milam & Greene Straight Rye Whiskey Finished in Port Wine Casks retails for a suggested retail price of $47.99, while the Ben Milam Barrel Proof Straight Bourbon is available for a suggested retail price of $79.99. Find the nearest retailer with https://milamandgreenewhiskey.com/find-our-whiskies/.

About Provision Spirits
Provisions Spirits was founded in 2017 and produces both the flagship brand of Milam & Greene Whiskey and Ben Milam Whiskey. The distillery is led by an all-star team of whiskey experts with more than 58 years of American whiskey making experience including CEO, partner and master blender, Heather Greene, veteran Kentucky master distiller Marlene Holmes and chief brewer Jordan Osborne. Provision Spirits Milam & Greene is named for the partnership formed between Texas entrepreneur Marsha Milam and whiskey expert Heather Greene. Provision Spirits believes brilliance in independent whiskey making requires the integration of the highest quality distilling, aging, blending, batching, proofing, sourcing, finishing and bottling practices to achieve complexity and balance to please the most demanding palate. For more information visit: http://www.milamandgreenewhiskey.com.

Christina Walther of Jeffrey’s of Austin Named Best Sommelier at 15th Annual Texsom

September 29, 2019 by evebushman

Irving, Texas –– TEXSOM co-founders and Master Sommeliers Drew Hendricks and James Tidwell today announced at the TEXSOM Grand Tasting that Christina Walther of Jeffrey’s of Austin is the 2019 TEXSOM Best Sommelier. The 2019 TEXSOM Best Sommelier Competition takes place during TEXSOM, the most prominent and influential wine education conference in the United States, held annually at the Four Seasons Resort and Club Dallas at Las Colinas in Irving, Texas.

Photo from Forbes.

Christina topped an impressive field of competitors in a rigorous three-part wine examination involving service, blind tasting and theory knowledge. An elite group of Master Sommelier, Master of Wine, and Master Cicerone judges named Christina the 2019 TEXSOM Best Sommelier at a ceremony on Tuesday evening. The competition is a traditional part of TEXSOM. To participate, candidates must be a current resident of Arkansas, Louisiana, Oklahoma, New Mexico, or Texas and must not have passed the Court of Master Sommeliers’ Advanced Sommelier Examination or won the competition previously.

“The 15^th year of the TEXSOM Best Sommelier Competition was certainly one for the record books,” says Tidwell. “It is a testament to the quality and standards of their wine team for these three individuals to place in our competition. We offer wholehearted congratulations to Christina on taking top honors and look forward to following her career. We also want to extend our sincere thanks to the entire TEXSOM team who really took our conference to another level this year.”

In addition to laying claim to the title of “2019 TEXSOM Best Sommelier,” Christina received a scholarship of $2,500 from SOMMFoundation to be used for a Court of Master Sommeliers certification program. Skyler Ring was the runner up and will receive a $1,500 scholarship, and the 3^rd place winner Austin Farina will receive a $1,000 scholarship. All three winners are employed by Jeffrey’s of Austin. We applaud their quality of service and training.

Held August 18^th to 20^th at Four Seasons Resort and Club and co-presented by the not-for-profit organizations GuildSomm, SOMMFoundation, Court of Master Sommeliers – Americas, and Wine & Spirit Education Trust—TEXSOM is the only event of its kind in the United States. The speakers and judges constitute a who’s who list of the nation’s top wine professionals. Dozens of Master Sommeliers (MS), Masters of Wine (MW), Master Cicerones, WSET Diploma Graduates (DipWSET) and other respected industry professionals were integral parts of the conference.

The 2019 TEXSOM conference featured a stellar line-up of speakers, mentors, and competition judges, including:

Jesse Becker MS
Wayne Belding MS
Shayn Bjornholm MS
Bree Boskov MW
Devon Broglie MS
Dilek Caner PhD MW
Remy Charest
Christy Canterbury MW
Elaine Chukan Brown
Jim Clarke
Craig Collins MS
Olga Crawford MW
Brian Cronin MS
Charles Curtis MW
Ian D’Agata
Matthew Deller
Frederick L. Dame MS
Laura DePasquale MS
Jeni Dodd
Maureen Downey
Jessica Dupuy
Sarah Jane Evans MW
Ganna Federova
Klaus Gasser
Keith Goldston MS
Jamie Goode PhD
Mary Gorman-McAdams MW
Ian Harris MBE DipWSET
Drew Hendricks MS
Rich Higgins MC CS
Jay James MS
Terry Kandylis
Geoff Kruth MS
Paul Mabray
Peter Marks MW
Benoit Marsan PhD
Jack Mason MS
Mary Margaret McCamic MW
Andrew McNamara MS
Melissa Monosoff MS
Sheri Morano MW
Antony Moss DipWSET MW
Nicholas Paris MW
Rajat Parr MS
Bronwen Percival
Francis Percival
Emily Pickral MS
Thomas Price MS
Kyle Stewart
Larry Stone MS
Guy Stout MS
Chris Tanghe MS
Dirceu Vianna Junior MW
Kelli White
Laura Williamson MS
Emily Wines MS
David Wrigley DipWSET MW
Debbie Zachareas

2019 Sponsors: The event is made possible by the generous support of many sponsors, with scholarships provided by the SOMMFoundation.

Sponsors include:

(Presenting Sponsors) Court of Master Sommeliers, Americas; GuildSomm; SOMMFoundation; Wine & Spirits Education Trust.

(Platinum Sponsors) Aqua Panna; Balzac Communications & Marketing; Banville Wine Merchants; Broadbent Selections; Classic Wine Merchants; Fortessa; Four Seasons Resort and Club Dallas at Las Colinas; ProWein; Ribera y Rueda; San Pellegrino; Silver Oak/Twomey; The Sorting Table; TEXSOM International Wine Awards; Washington State Wine; Wine Australia; Wine Dialogues; Wines from Spain.

(Gold Sponsors) Australia Classic & Rare; Banfi Vintners; Barossa Australia; Classified Wine Imports; Champagne Taittinger; Chappellet Winery; Club Crus Beaujolais; Coravin; Dreyfus, Ashby & Co.; González Byass; GoVino; Harvest Press Cider; Irving Texas Convention & Visitors Bureau; Kistler Vineyards; Loosen Bros. USA; Lux Wines; Mutual Trading Company; Newton Napa Valley; Old Bridge Cellars; Olé & Obrigado; Oregon Wine Board; Ruinart; Santa Lucia Highlands Wine Artisans; Santa Margherita USA; Texas Fine Wine; WhyNot; Wilson Daniels; Wines of Georgia; Wines of South Africa; Wines of Uruguay.

(Silver Sponsors) Ambiente; Austrian Wine; Cape Classics; Champagne Bruno Paillard; Consorzio di Tutela Prosecco Superiore; Crimson Wine Group; Empson USA; Europvin; Food Is Great Britain & N. Ireland; Folio Fine Wine Partners; Gerard Bertrand; Gimblett Gravels Wine Growing District; Graves – Sauternes; Iron Horse Vineyards; Jackson Family Wines; Kobrand Fine Wine and Spirits; Franciacorta; Lake County Winegrape Commission; Larkmead Family Estate; Lodi Wines; Louis Jadot/Zind Humbrecht; Mcpherson/Llano/Fallcreek/Brennan Vineyards; Multicarte Inc.; MundoVino; Napa Valley Vintners; New Zealand Wine; North Berkeley Imports; Pacific Highway Wines & Spirits; Paso Robles Wine Country Alliance; Petaluma Gap Wine Grower’s Alliance; Rías Baixas; Serendipity Wines; Sideshow Wine Freaks Tour; Texas Wine & Grape Grower’s Association; The Cultured Cup; The Wine Group; Terrien; Third Leaf Wines; Uncork Texas Wines; VQA Wines of Ontario; Viña Cobos by Paul Hobbs; Vinho Verde; Willamette Valley Wine; Wines of Argentina; Wines of British Columbia; Wines of Chile; Wines of Georgia; Wines of Germany; Wines of Greece; Yarden Inc.

(Bronze Sponsors) Achaval-Ferrer; Adelsheim; Alejandro Fernández Grupo Pesquera; Alexander Valley Vineyards; Almaviva; Arínzano; Athenee Importers & Distributors; Barnett Vineyards; Becker Vineyards; Bellavista; Beronia; Bodega Garzon Uruguay; Bodegas Hidalgo La Gitana; Brazos Wine; Bowler; Champagne Collet; Clos du Val; Coast Pinot Noir; Corison; Crown Point Vineyards; Dalla Terra Winery District; Daou Vineyards & Winery; David Milligan Selections; Delectatio; Dessai; Donald Patz Wine Group; Dry Creek Vineyard; Ehlers Estate; Entisquero; Faustino; Fisher Vineyards; Foley Family Wines; Fredrick Wildman & Sons; Freemark Abbey; Garnacha/Grenache; Groth Vineyards & Winery; Gruet; Guinness; Gundlach Bundschu; Hahn Family Wines; Hartford Family Winery; Hundred Acre; Hertelendy Napa Valley; Joseph Phelps Vineyards; Kerr Cellars; Land of Promise Sonoma; Lange Twins; Lede Family Wines; Lingua Franca; Lipman; Messina Hof Winery & Resort; Murrieta’s Well; Obsidian Wine Co.; Pasalei; Passopisciaro Tenuta di Trinoro; Patz & Hall; Pedernales Cellars; Ranchos de Ontiveros Santa Maria Valley; Revana Family Vineyard; Rex Hill; Saint Arnold Brewing Company; Schmitt Sohne Family Wines; Siduri; Sinegal Estate; Ste. Michelle Wine Estates; Symington Family; The Hess Collection; Tinto Negro; Trefethen Family Vineyards; Villa Maria; Vina Don Machor; Vinkara; Vineyard Brands; William & Chris Vineyards; Winesellers LTD; ZD Wines; Zuccardi.

ABOUT TEXSOM

Founded in 2005, the TEXSOM conference was started by Master Sommeliers James Tidwell and Drew Hendricks to help promote professional wine service standards, outline paths for further wine education and certification, and raise public awareness about the professional standards and certifications for sommeliers. Today the conference draws more than 1,300 attendees, of whom more than 800 are sommeliers and other beverage industry professionals. In addition to the conference, the group also manages the TEXSOM International Wine Awards, one of the largest, most respected, and longest-running in the United States.

Call for Entries – BRIT®/FIVS International Sustainable Winegrowing Competition

May 27, 2019 by evebushman

FORTH WORTH, Texas (PRWEB) – Come join the competition! The Botanical Research Institute of Texas and FIVS are pleased to announce the start of their 2020 sustainable winegrowing competition. Competition applications can be downloaded from BRIT’s web site at http://www.brit.org/wineaward and from the FIVS website http://www.fivs.org. The submission deadline for applications is September 30, 2019.

This is the first BRIT/FIVS co-branded and co-managed competition since the event began in 2010. The new partnership engages FIVS’s global membership of regional wine associations, wine producers and distributors to support and promote the competition.

The award attracts progressive and passionate wine organizations from around the world that are taking a leading role in “ground to glass” sustainable programs. The competition is based on the continuous improvement of the three tenets of sustainability – environment, economic, and social – and wine flavor.

The competition application consists of 20 high-level self-assessment questions in which applicants describe their organization’s conservation efforts in the vineyard and in operations. Examples include how waste is avoided, how it is reclaimed, and how the winery extends conservation efforts to its customers. Practices established to maintain environmentally sound, socially responsible, and economically feasible winemaking principles are detailed. Two bottles of wine must also be provided for a tasting by the judging committee. The competition has an entry fee of $50 USD.

International entrants may use their US distributors to forward their wine samples to BRIT or may use BRIT’s consignee, La Cigale Wines of Fort Worth, Texas, to clear shipments and provide COLA Waivers. If wishing to use La Cigale Wines, please contact Edward Proctor, La Cigale Wines, at (817) 923-6747 or email, ed@lacigalewines.com before shipping.

Previous platinum award recipients include: Casa Ferreirinha, 2019, Alexander Valley Vineyards (2018), Yealands Family Wines, (2017), Buzet (2016), LangeTwins Family Winery and Vineyards (2014), Yalumba (2013), Trefethen Family Vineyards (2012), Parducci Wine Cellars (2011), and HALL Wines (2010).

The competition begins May 1, 2019 with a submission deadline of September 30, 2019. Winners will be announced in November. Platinum, gold, silver, and bronze-level medals are awarded to top-placing entries.

The competition’s overall winner will be presented with BRIT/FIVS International Sustainable Winegrowing glass sculpture in Fort Worth in January 2020, during BRIT’s Vine to Table award presentation and dinner.