Eve's Wine 101

What Number Gin Is In? The 209th!

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In just reading the front of the bottle I learned that NO 209 Gin is distilled in San Francisco, “5 X D” (five times distilled) with a 46% ABC and 91 proof. From the back I read that since 1882 they made their gin in the Napa Valley and are the 209th registered distillery that had opened in the United States. It’s a grain neutral spirit made from natural botanicals. And as I’m a gin lover, and the botanicals are what makes different gins of interest to me, I went to their website for more details.

And…the recipe is a secret. But I did learn that, “The delicious complexity of No. 209’s citrus spice flavor profile is primarily a result of bergamot orange, lemon peel, cardamom pods, cassia bark, angelica root and coriander seeds….”

My Tasting Notes

After opening and pouring a sample I noticed the juniper aromas, from about three or four inches away, but it wasn’t overpowering in any way. That just got me excited! Starting with a mild creamy component the citrus notes that were mentioned in the recipe – orange and lemon – were very apparent.

Then thinking about my spice rack here at home, as well as other botanicals and minerals, there were other aromas that reminded me of wet pebbles in a brook, vanilla bean, white pepper, dried pineapple, white chocolate and maybe even a squeeze of a red berry like raspberry or strawberry.

Tasting No 209 called up memories of a creamy 50/50 orange and vanilla ice cream Creamsicle bar – if said ice cream had booze in it! Also, one of those milk chocolate orange balls, a slice, as both flavors present. Ooh, this was different. There was a super long and satisfying finish to go with it too.

Thinking this would make a fine Gin and Tonic, as well as a sipper just over ice, and of course, an excellent Martini with either a cap of Dolin’s vermouth or Lillet Blanc. Ended up making a Martini on the rocks with a splash of La Quintinye Blanc Royal vermouth. Sipped on that for over an hour…

I did check the cocktail recipe section of their website and saw nearly three hundred recipes  – who knew there were that many – under their “Ginthusiast Guide.” The White Manhattan, Coin Flip, and a few others sounded tempting, and this one I thought I’d share:

Pineapple Gin Fizz

  • 1 1/2 Oz. No. 209 Gin
  • 1 Oz. Pineapple Juice
  • 3/4 Oz. Simple Syrup
  • 3/4 Oz. Lime Juice
  • 1/2 Oz. Egg White
  • 2 Oz. Tonic

Combine all ingredients except tonic and dry shake. Shake again with ice. Pour over ice, and top with Tonic Water. Garnish with pineapple fronds.

https://www.distillery209.com/cocktails

More To Taste

I went back to the website one last time and saw that they also have a Sauvignon Blanc barrel reserve gin, a Chardonnay barrel reserve gin, Cabernet Sauvignon barrel reserve gin and a Kosher gin for Passover too. Which do you want to try?

https://www.distillery209.com/

https://www.instagram.com/distillery209/

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.

The Secret Garden Distillery Announces Appointment of ImpEx Beverages as its Exclusive US Importer

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The Secret Garden Distillery is proud to announce they have joined forces with ImpEx Beverages, a California based spirit importer, to bring their award-winning gins from Edinburgh to the USA.

The first shipment will soon find its way into specialty retailers across the USA.  The expressions for this launch include Damask Rose & Juniper, Lemon Verbena & Juniper, and Pink Elderflower, Jasmine, & Juniper.   Each of these bring with them a unique experience for the American consumer, as the nurture and love for each botanical shines through with every sip.

Damask Rose & Juniper

A lovely golden gin with aromas of rose and hints of juniper. It tastes like Turkish Delight with some light citrus and candied cherry. It’s a gorgeous, delicate gin that is as refreshing as it is beautiful.

Perfect serve: Pour over ice and mix with a premium light tonic water and watch it naturally transform from a shimmering gold to a lovely pink in honor of this noble rose’s petals.

Lemon Verbena & Juniper

Crystal clear gin with aromas of citrus, lemon sherbet, and hints of herbs. Its zesty flavors are intermingled with juniper.

Perfect serve: Pour over ice and mix with a premium light tonic water. Garnish with a slice of lemon or a sprig of fresh mint.

Pink Elderflower, Jasmine, & Juniper

A delightful salmon pink gin with aromas of orange and pink grapefruit. On the palate it’s quite exotic with citrus and sweet orange flavors. All the sweetness is coming from the natural residual sugar of the plants.

Perfect serve: Pour over ice and mix with a premium light tonic water and watch it change from salmon pink to a brighter vibrant pink. Serve with a slice of pink grapefruit.

Hamish Martin, Founder of the Secret Garden Distillery, said: “I am so delighted to be working in partnership with ImpEx Beverages as our exclusive distributor in the US. They have embraced our beliefs and truly understand our ethos and our one true value; to be rooted in nature. I started the business with a dream, to create a Garden that works hand in hand with nature, using no chemicals whatsoever and actively encouraging our wild indigenous plants. These magical plants and herbs offer an array of natural flavors that work so well together in our gins. There are no added sugars, artificial colorings, flavorings, or preservatives, just nature distilled. We hope you enjoy them as much as we enjoy making them.”

Andre de Almeida, Managing Director of Secret Garden Distillery said “This is an exciting time for The Secret Garden Distillery, as we embark on the next stage of our journey. Hamish has built a unique business proposition underpinned by his passion for nature which is at the heart of everything. Working in partnership with ImpEx Beverages is an important step in sharing our story with Herb Garden premium gin consumers across the world. We are very excited for the future and our partnership with ImpEx Beverages.”

When speaking to Sam Filmus, President of ImpEx Beverages, he said, “We could not be more pleased to embark on this adventure with The Secret Garden Distillery.  These amazingly unique gins and the team behind them are sure to bring delight to US Consumers looking for something more than just your average gin.  Add to this the way the natural botanicals react to tonic water and change the color of the spirit, you have a real crowd pleaser.  We look forward to seeing the US fall in love with Herb Garden Gin, just as we have.”

About The Secret Garden Distillery

The Secret Garden Distillery lovingly crafts every bottle from seed to sip, and create unique tasting gins full of natural flavors and aromas with no added sugars, artificial colorings, flavorings or additives. Always with a commitment to better their sustainability credentials and impact on Mother Earth.

The Secret Garden Distillery was founded by entrepreneur and herbologist Hamish Martin, on a 7.5-acre site based on the outskirts of Edinburgh with its very own gin botanical garden.

Hamish and his wife Liberty originally purchased the site in 2012 with the dream to create The Secret Herb Garden, filled with plants, using no chemicals whatsoever, working hand in hand with nature and encouraging wild indigenous plants to flourish. Hamish, who had previously worked in the wine and spirits trade, started to experiment with herbs and spirits to demonstrate how remarkable nature is in naturally delivering flavour and color. By October 2017, the Secret Garden Distillery was established.

The Secret Herb Garden has over 600 naturally and sustainably grown varieties of herbs and plants, including a wide range of junipers, angelica and a dedicated apothecary rose garden. All plants are lovingly cultivated and hand harvested to ensure the highest quality. The botanicals are dried naturally at 37 degrees, distilled and then bottled at 43% ABV (for the US Market only) as they believe this is best for the floral flavors to harmonise with the gin. The garden is maintained with no chemicals – they only use plants to heal plants. They also ensure nature gets its fair share, and currently leave a percentage of plants unharvested to create wildlife habitats to feed and encourage wildlife and allow their 11 colonies of bees to have their fill too.

About ImpEx Beverages

In 2008, a new chapter began for Sam Filmus, after years in the business captaining JVS Imports. With ImpEx Beverages, his vision was to import premium and rare Spirits from around the world, with a special emphasis on the best of what Scotland has to offer.

In 2018, Chris Uhde joined Sam as his business partner in ImpEx Beverages and together they have expanded the portfolio and vision for ImpEx.

Now, ImpEx boasts an impressive portfolio, including some of the most notorious small to medium sized distilleries and independent bottlers.

ImpEx Beverages imports Whisky, Gin, Rum, and Mezcal from Scotland, Belgium, Wales, Japan, Israel, and Mexico with future anticipated additions from unexpected destinations. We also feature a fine line of Liqueurs and Cordials produced in the US.

Regardless of your preference, you are sure to find something that pleases from the ImpEx Beverages Portfolio.

For more information on where to find these amazing craft gins, please email office@ImpExBev.com.

Red Root and Co Wins the Elixir Category at the 2021 Good Food Awards

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HARRISONBURG, VA. (PRWEB) – Red Root & Co, a modern herbalism food brand, has achieved national accolades with their recent win in the 2021 Good Food Awards. Their Hops & Citrus Bitters was selected as a winner among 25 other products in the Elixirs category.

Photo credit: Friendly City Food Co-op

“We are beyond excited to be honored with a Good Food Award amongst such an impressive group of food crafters! Being selected as a winner validates our craft of herbalism and ethos in a truly meaningful way,” says Corey MacDonald, owner and founder of Red Root & Co, a small-batch producer of plant-based oxymels, shrubs, tonics, syrups, and bitters.

The Good Food Awards are just one part of the mission of the Good Food Foundation, which is “to celebrate, connect, empower and leverage the passionate and engaged, yet often overlooked, players in the food system who are driving towards tasty, authentic, and responsible food in order to humanize and reform our American food culture.” Over 2,000 entries from all 50 states are submitted each year. 2021 marks the 11th year the Good Food Awards have taken place.

By winning the Elixir category, Red Root & Co has proven they can make a great-tasting product while maintaining their position as a responsible food brand. The Good Food Foundation has stringent standards for entry, and winning a category puts the winner among a very select group of ethical food brands, along with national recognition. The Good Food Awards are unique, in that they are not just focused on responsible sourcing and business ethics, they are also looking for an unrivaled taste in each category. Winning first place in a category in the Good Food Awards can give a brand the boost it needs to become a household name.

Generally used in fine cocktails, craft beverages–or just mixed with soda–bitters also have a delicious place as aperitifs and digestifs. Red Root & Co inspires their customers to consume creatively with their bright and citrusy Hops & Citrus bitters, made with care using high-quality and organic ingredients. The Hops & Citrus Bitters are made with infusions of natural botanicals, including the tart notes of hops & citrus balanced by softer edges of berries and tulsi.

Red Root & Co uses the power of plants to elevate bitters and other herbal preparations as an integral part of a modern, health-conscious lifestyle. . When creating her products, herbalist Corey MacDonald takes all characteristics of each plant into careful consideration.

“Bitters are a great place to start introducing the vitalizing power of plants to a modern diet. Taken just as a supplement, bitters are a helpful aid before and after eating a meal, or just to calm a rumbling stomach,” says Corey MacDonald. “But we also love the role they play for the home bartender. Herbalists are people, too! And our bitters are part of some delightful cocktails and mocktails, and using our blends is a way to bring more of the plant world into your favorite indulgence.”

In years past, the Good Food Awards were a part of a weekend-long bash celebrating excellence in American food crafters with the public. This year, the festivities were held online, kicking off with a live stream of the Awards Ceremony and culminating in a virtual pop-up shop where you can shop all the winning products, starting on 1/25 and running through. Learn more about Red Root & Co’s Hops & Citrus bitters and shop online to try them for yourself here.

About Red Root & Co:

Founded by a certified herbalist, Red Root & Co was established on the premise that plants change lives. Each Red Root & Co recipe is crafted in the herbalist tradition using quality ingredients responsibly sourced – farmer-direct, organic or fair trade. The company’s herbal creations support healthy lifestyles with products for health & wellness, beverage, and culinary use.

About the Good Food Awards
The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic, and responsible. Now in its eighth year, awards will be given to winners in 17 categories: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, grains, honey, oils, pantry, pickles, preserves, snacks, and spirits. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good.

About the Good Food Foundation
The Good Food Awards is organized by the Good Food Foundation 501 (c) 3, formerly known as Seedling Projects, in collaboration with a broad community of food crafters, grocers, chefs, food writers, activists, and passionate food-lovers. The Good Food Foundation is also the organizing force behind the Good Food Guild, Good Food Mercantile, and Good Food Merchants Collaborative.

Vintage Eve Circa 8/2018: What Did We Love the Most at Live and Dine LA?

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Angeleno‘s annual Live & Dine LA event honors the city’s most distinguished chefs and restaurateurs that continue to shape and evolve L.A.’s culinary scene. Guests will be treated to exclusive culinary demonstrations prepared by award-winning chefs, which will be paired with delicious wines and artisanal cocktails. This evening of culinary indulgences and refreshing libations is sure to make for a memorable date night, with its luxury lounges and unique tasting experiences under the stars and the Fairmont’s iconic (and romantic) fig tree. 

Count me in! The last time I covered an event at the Fairmont Miramar – on Wilshire Blvd. just a block from the beach – was a Union des Grands Crus (UGC) Bordeaux Tasting in one of the large convention rooms. This time, as promised, we were outdoors under their enormous fig tree. Being outdoors was fine with me, as long as it was away from the street that, if you’ve been reading the news, is littered with abandoned electric scooters, the latest “craze” that may be dismantled by the time this article runs.

But lets move on, sorry about that, my attention had definitely been happily taken over by all of the restaurants, wineries and spirit companies – no scooters needed. (Read on or skip to the photos here.)

The crowd of smart couples and singles meandered from one welcoming table to another. My favorites of the tables (I couldn’t do it all!) started with

Menhir Salento Winery represented by Gaetano Marangelli, where I tasted Italian wines from Puglia. Between the Pass-O white blend to the Primitivo – I was enchanted. I hope to go through a tasting of their complete line up soon!

From there I inhaled: the Crab Guacamole with shaved Truffle from The Nixon in Whittier, Garlic Crostini from HomeCooked, the incredible Burrata cheese from di Stefana, a refreshing Lillet-based (a white Bordeaux wine made with quinine and citrus) cocktail made simply with tonic, Chick Souvlaki from Cleo, Roasted Peppers from FIG, Provence’s Domaine de Cala Rose wine, Ocean Prime Watermelon Salad, looooved the Mongibello blood orange juice with Tito’s vodka, and Deviled Green Eggs and Ham from Boa Steakhouse stole the show until I had a Deviled Egg from Yardbird that was equally yum-worthy.

Moving to the other side of the fig tree my taste buds were further delighted with wheat-based Carbonadi Vodka from Italy, AN Catering Garlic Noodles, a carved tri-tip sandwich from Grand Food and Beverage, really tasty cocktails from Gratitude, and Viva Tequila 32 Reposado in my favorite cocktail of the day made with Grapefruit and lime juices, agave, orange bitters and Aperol!

Still not done I munched on a heavenly slice of Grilled Cheese with Summer Truffle from Salt in Marina Del Rey (well worth a short wait in line), killer Reposado cocktails from Gracias Madre in West Hollywood and more lovely Burrata from Mozza. Of final note guests really appreciated the two open lounge spaces that served delicious Brugal Rum from the Dominican Republic and chilly gin cocktails from Sipsmith. 

Restaurants and Beverage Companies

FIG | Carbonadi Vodka | CLEO | Del Frisco’s | Domaine de Cala | Grand Food & Beverage | HomeCooked | Honest Tea | House of AN | KeVita | Lillet | Lionfish | The Nixon Chops & Whiskey | Ocean Prime | SALT | Souley Vegan | Strand Boards | Tumbi Indian Bar | Viviane | Yardbird 

Italy-America Chamber of Commerce West’s “True Italian Taste” section including Di Stefano Cheese | Luigi al Teatro | Menhir | Mongibello | N. 10 | Mozza | Solo Qualita’ | Veneto Hills 

Sponsors

Fairmont Miramar Hotel & Bungalows, Hornburg Jaguar Land Rover Santa Monica, CBS 2, KCAL 9, Italy-America Chamber of Commerce West, and nonprofit partner City of Hope.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Empress 1908 Gin Tasting With Founder Peter Hunt!

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Enjoyed a virtual tasting and happy hour via Zoom recently 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 leading into Fall and Holidays.” Before the cocktail making part of the meeting we learned a bit from Hunt about Empress 1908.

Founding Empress 1908 Gin

Hunt is not only the founder, but he is also the master distiller in the Victoria, British Columbia based distillery. They launched in 2008, as a small family owned company, and then launched Empress 1908 in 2017.

In 2016 they had reached out to the Empress Hotel and drew ideas for their 1908 gin from the teas the hotel serves during their popular, and often sold out, afternoon tea. The 1908 number refers to the year the hotel first opened. (We visited the hotel last year where I had to try the gin myself. Here is the link to my social media post and photos.)

Hunt commented, “…We started with just a small wood-burning copper pot still. (Their stills are all made in Victoria.) My previous decade of bartending, and bar managing, a master’s degree in molecular biology, and work at the BC Cancer Agency’s Genome Sciences Centre, have brought art and science together to provide an ideal foundation for making fine spirits.”

Besides the same black tea used at the Empress Hotel, and the butterfly pea blossom mentioned below in the About section, Empress 1908 also incorporates other dried botanicals such as juniper, grapefruit peel, coriander seed, cinnamon bark, rose petal and ginger root. These botanicals account for a remarkable nose and flavor to the gin.

Cocktail Time

NYC based brand ambassador, Tracey Eden, led the cocktail making part of the tasting. I, of course, made the drinks in advance as I couldn’t even imagine trying to do it while also wanting to take notes. (I made them in one-half the suggested measurement, and though I did taste “on air” I reserved the remainder of drinks to have before dinner. So no, I don’t actually “drink in the daytime” during all of these Zoom presentations. We taste.)

The cocktails I made can be seen here in a less than a minute video. They included The Queen Bee with Empress 1908 Gin, lemon juice, honey syrup, apricot jam and grated cinnamon. Then I made the Cranberry 75, also with Empress 1908 Gin, lemon juice, cranberry juice, simple syrup and Prosecco on top. Both were very tasty and easy to make.

Hunt said there were at least 25 downloadable cocktail recipe cards on the website. Also interesting: the color of the gin changes from Indigo blue to purple/pink when tonic is added to it in a classic gin and tonic – their signature cocktail – and Hunt prefers Fevertree Elderflower for that drink. Looks like I’ll be spending a wee bit more time trying my hand at more Empress gin based cocktails!

About: Empress 1908 Gin is a remarkable spirit that could have only been created in the city of Victoria, on beautiful Vancouver Island, where rugged mountains meet the beautiful Pacific Coast. It is a place where tradition is honored, nature is revered, and artistic expression drives innovation. Perched on the edge of the continent, Empress 1908 is inspired and guided by the natural world. They embrace the wild, and respect both the saltwater that surrounds them and the pristine fresh water used in their gin. Empress 1908’s commitment to nature extends beyond the product to include sustainable production practices, including a geothermal cooling system used in their distillery. Empress 1908 is proud to be paving the way in sustainable spirits.

Empress 1908 Gin is now available for purchase in select liquor stores across Canada and (about 40 states in) the USA, and can be purchased online and shipped across North America.  

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

Vintage Eve Circa 7/2016: Seeing, and Cocktail Sampling, at Art Beyond the Glass

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What a treat Art Beyond the Glass was! A new venue in the arts district of downtown Los Angeles, Resident LA, hosted the event for hundreds of cocktail lovers one short week ago but my memories will be living on much longer!

Bartenders showcased paintings, sculptures, murals and photographs, retro barware, hand painted trash cans and – innovative cocktails everywhere you turned – all benefitting non-profit Global Inheritance!

And, as is our habit to do this, we created a 2-minute slideshow of some of the fun! View it here.

Favorites for the guests included: a spicy and cool gazpacho made with Jägermeister, as well as cocktails made with St. Germain elderflower, El Silencio Mezcal in the “Mezcal Mango-Colada” and served in a coconut shell, Chartreuse, Pisco Porton, Fords Gin, Bulldog Gin, Jameson Caskmate, Few Bourbon Whiskey, Clement Coco, Jack Daniel’s, Boomerang Liqueur, Amaro Lucano, Liquid Alchemist Ginger, Grenadine and Apple Spice flavors, Szechuan Infused Montenegro, Mixwell Dandelion Tonic, Bitter Truth (bitters) and my own favorites were the two cocktails with Auchentoshan single malt scotch and served in an embossed tin cup.

A few of the single spirits we got to try were Angel’s Envy, Toki Suntory Whisky and Stark Spirits Aquavit.

In conclusion I’d have to say the day couldn’t have gone any better. The bartenders and their support teams never had lines of people waiting to be served, their attitudes were just as exemplary as their talents. The drinks were innovative in both the recipes and presentations. And, as could’ve easily been the case, there were no duplicates that I found. Each drink was a new taste treat for guests, with many of the bartenders offering more than one selection.

If cocktails are your interest, if art is an interest, if the arts district of LA is an interest, or supporting the community is an interest – don’t miss Art Beyond the Glass VI or an inaugural Art Beyond the Glass in your city as the event has just gone Global!

The press release with all of the information including the names of the bartenders, the venue and the non-profit are below.

Press Release (2019 editor’s note: this is now a past event.)

The fifth annual Art Beyond the Glass (ABTG) is taking place on Sunday, June 26 at Resident in Downtown Los Angeles. ABTG V features dozens of L.A.’s top bartenders mixing cocktails and showcasing their artistry, from painting to photography, live music and more. ABTG V is raising funds for Global Inheritance, an L.A.-based nonprofit organization that creates experiences which inspire individuals to take positive action on global issues.

To celebrate its five-year anniversary, Art Beyond the Glass is expanding to a five-hour event, featuring an incredible lineup of top bartenders from across the L.A. area mixing cocktails and showcasing their art, music, photography and much more.

Bartenders returning for this year’s ABTG include: Aaron Melendrez (Salazar), Alex Barbatsis (BarToni’s), Alyson Iwamoto (The Varnish), Beau Du Bois (The Corner Door), Cari Hah (Big Bar), Chris Amirault (Fiscal Agent), Christopher Day (General Lee’s), Dan Sabo (Ace Hotel), Dustin Newsome (Salazar), Christine Wiseman (Break Room 86), Eugene Lee (Big Bar), Francois Vera (Pour Vous), Genie Gore (Melrose Umbrella Co.), Greg Bryson (The Wallace), Jeremy Lake (Lost Property), Joe Valdovinos (Salazar), Karen Grill (Wolf), Kalani Ben (Sassafras Saloon), Katie Emmerson (The Walker Inn), Ryan Wainwright (Terrine), Una Green (Belcampo Meat Co.), William Cutting (Resident), Yael Vengroff (The Spare Room) and the Godfather of the L.A. cocktail scene, Vincenzo Marianella (Copa d’Oro).

First-time participating bartenders include: Adam Fournier (Chestnut Club + Areal), Bethany Ham (Corner Door), Brad Fry (Michael’s Restaurant Group), Florence Hartigan (Big Bar), Jodi Calderon (Normandie Club), Jonathan Joy (Belcampo Meat Co.), Josh Suchan (FOH), Julie Bersani (Big Bar), Michael Lay (Broken Spanish), and many more TBA.

Hosted by Matt Robold (aka rumdood), ABTG V is taking place at Resident, a stunning indoor-outdoor venue located in the heart of the Arts District of Downtown L.A. Housed in a historic industrial building, Resident features a craft cocktail program by Randy Tarlow (Liquid Alchemist), a beer garden and an eclectic calendar of live music and DJ sessions.

The all-inclusive ticket includes cocktails, art, entertainment, and bar bites. For the first time, Bar Keeper will be featuring a pop up store at ABTG. In addition, guests will be able to purchase bartender art, buy raffle tickets and bid on silent auction items such as artwork, photography, rare spirits and more. All proceeds will be donated to Global Inheritance.

Art Beyond the Glass V is being made possible with the generous support of our sponsoring brands: The 86 Co., Auchentoshan, Aviation, Bacardi, Back Bar Project, The Bitter Truth, BroVo Spirits, Classic & Vintage, Courvoisier, El Silencio, FEW Spirits, Golden Road Brewing, House of Agricole, Jack Daniel’s, Jägermeister, La Niña del Mezcal, McCluskey Group, Owl’s Brew, Pisco Porton, The Rum Society, SelvaRey Rum, Stark Spirits, Chartreuse, Liquid Alchemist, Miracle Mile Bitters, West Coast Ice Provisions and Winship’s Bitters.

Once again, Art Beyond the Glass is being produced with the participation and support of the USBG Southern California Chapter.

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

Masters of Taste 2019: Mastering it All

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It was a beautiful day – a sold out day – for Masters of Taste 2019. We love the event, as it’s the only one on the field of the Rose Bowl in Pasadena, with fabulous wineries, mixologists, sweet makers and all that FOOD. If that doesn’t tickle your fancy this year we had Chef Michael Hung as the event’s first-time Host Chef. And of course, the money raised goes to charity: Union Station Homeless Services, a 501(c)(3) nonprofit organization.

Entering the field!

Links to all of the participants are below. These are some of my favorites:

Nosotros barrel aged tequila, Dulce Vida grapefruit, lime and pineapple flavors, Pomp and Whimsy Gin Liqueur in its new golden hue, the chefs at Mrs. Fish that used chopsticks to drop samples into the waiting mouths for some of their guests, Celestino pastas, Wild Roots spirits had some fun “northwest fruit infused” vodkas, My/Mo Mochi green tea flavor, the new Hurricane in a convenient box from buzzbox premium cocktails, The Raymond 1886 cocktails made with Woodford Reserve Bourbon, flavorful Mediterranean food from Spire Works, Akagisan sake, pesto pasta from Prince of Venice, cocktails made with Ki No Bi Dry Gin from the Kyoto Distillery, Kass lemon meringue, all of the tonics by East Imperial, ZYR Russian vodka, the Mignon chocolate fountain, Matcha Matcha green tea rice crispy treats, the plain straight bourbon from American Born, Granville mac and cheese, cocktails from Magnolia House, Lark Cake Shop chocolate cake and everything from Ascension Cellars and Golden Star Vineyards. 

Story in photos here.

Masters of Taste 2019 participating Culinary Masters and Restaurants included:

Sweet Masters: A select group of Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as the deliciously scrumptious scratch baked custom cakes and cupcakes from Fantasy Frostings, Lark Cake Shop and Lady M., Chocolatier Mignon Chocolate, My/Mo Mochi Ice Cream, Nomad Ice Pops, homemade premium sorbets from Pop’s Artisinal Creamery,  Porto’s Bakery, SuperCool Creamery, THE Bakery Truck and more.

Beverage Masters Included

Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites Indie Brewing Company, Iron triangle Brewing, Los Angeles Ale Works, Lincoln Beer Company, MacLeod Ale Brewing Co., Arcadia’s first  Microbrewery Mt. Lowe Brewing Co., San Fernando Brewing Co. and State Brewing Co..

Wineries: A specially curated collection of Wine Masters will be showcasing their finest varietals including premium boutique winery Ascension Cellars, CRŪ Winery, Frisco Cellars, Golden Star Vineyards & Winery, Hitching Post Winery, Kieu Hoang Winery, Anderson Valley’s Navarro Vineyards, San Simeon Wines, Vinemark Cellars, Wrath Wines and more.

Bars and Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails, including Cameron Masden of The Raymond 1886, Ned Kirby of Magnolia House, and Katie Putterlik of Otoño. Top brands showcasing their finest spirits will also include American Born Moonshine, Buzzbox, Dulce Vida Tequila, KI NO BI Dry Gin, Krafted Spirits, Neustra Soledad Mezcal, Pomp & Whimsy,  SelvaRey Rum, Ventura Spirits, Wild Roots Organic Vodka, Woodford Reserve, ZYR Russian Vodka and many more.

Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate, such as Boxed Water, Califia Farms Juices and Cold Brew Coffees, Dry Sparkling, East Imperial, Groundwork Coffee, Honeydrop Beverages, Humm Kombucha, Immordl energy elixirs, Matcha Matcha, Zico Coconut Water and more.

Sponsors: Masters of Taste 2019 is made possible through the generous support of our Sponsors, which include HomeStreet Bank, Judith L Chiara Foundation, US Bank, Western Asset Management, Kaiser Permanente, Capitol Group, Citizen’s Business Bank, Chase Bank, Westport Construction, App Dynamics, Pasadena Tournament of Roses, Clear Stream Media Group, Tsutayo Ichioka & Satsuki Nakao Foundation, HKG LLP, Wescom, California Linens and more.

Non Profit

100% of the proceeds from Masters of Taste 2019 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last three years Masters of Taste has raised over $1.5 Million in support of Union Station’s life-saving programs.

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

Scotland: How Would You like to Tour and Taste at the Edinburgh Gin Distillery?

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Kind of surreal to taste a wine or spirit and come to find yourself in the same city where that wine or spirit is made. Not so surreal for us who live in California and visit local wineries. But imagine this: you are not at home but instead in a faraway place like Edinburgh, Scotland. And come to find that a gin you had tasted locally was made there, and offered tours, if you booked about a month in advance. And I had.

The many botanicals used in Edinburgh Gin.

Immerse yourself and your guests in the Edinburgh Gin experience with a tour and tasting at our West End distillery in the heart of Edinburgh city centre. An interactive journey through the history of gin, with insights into our signature botanicals and a close-up look at our stills, our tours conclude with a guided tasting of a selection of our gins and liqueurs.

History and Tasting

Kelly was the tour guide for our group of about a dozen gin-lovers. We began with a simple lesson in distillation. Then a bit of gin history was shared with us:

  • Stronger than beer, gin made strong soldiers of the Dutch and the term “Dutch courage” was then born in the United Kingdom.
  • It was drunk by the pint at first, like beer.
  • Then the ‘Gin Craze” began that included home distilling and nursing mothers making early alcoholics of their babies. This changed with the introduction of tea and coffee, and caffeine replaced gin. Also, when the beer belly was no longer fashionable – the Victorian era – and corsets were introduced.
  • Gin with tonic and bitters helped protect the soldiers from sickness.
  • The James Bond Dr. No movie was the first known product placement with gin.
  • Gin had heavy competition with Smirnoff vodka when they introduced their “Smirnoff vodka leaves you breathless” print ads showing scantily clad housewives enjoying vodka.
  • Edinburgh Gin began distilling their original gin in 2010 (previously they were a whisky distiller). Ingredients to add aroma and flavor always includes juniper and their gin may also have coriander seed, angelica root, citrus (bitter orange peel, lime peel, lemongrass) mulberry, cassia (like cinnamon), licorice root, Scottish botanicals (Douglas Fir from the Highlands, milk thistle, cobnuts), and orris root (root of the iris flower).
  • They distill 5-6 times per week and it only takes one day to make a gin. One large “teabag” of botanicals is used for one batch of gin.

We were to taste five gins – including two flavored gin liqueurs – at the end of our tour. We were seated in a small cave-like room, with many glasses and bottles lined up. Many tasted the gins and then added different Fever Tree tonics. I tasted all as single spirits – thoroughly enjoying myself. The Sea Smoke version was salty to all and benefited with some tonic though. The Cannonball Navy Strength at 57% alcohol by volume was quite nice. And the 1670 – the year that the Royal Botanical Garden opened – was my favorite. The two liqueurs were very popular with everyone.

We were gifted one half size bottle each as part of the tour’s fee, and also purchased a bottle of one of our favorites – the 1670 – to take home.

About

In the bustling centre of our home city, the Edinburgh Gin Distillery is a destination unlike any other. It’s here that we welcome guests from all over the world to discover more about Edinburgh’s historic gin heritage, and explore our atmospheric working distillery. The Edinburgh Gin Distillery tours are ranked in the top 20 of Edinburgh Visitor Attractions on Tripadvisor, and our boutique 5-Star distillery offers visitors the chance to discover how we make our award-winning gin.

Advance booking is essential: https://www.edinburghgin.com/distilleries-and-tours?p=distilleries-and-tours

Distillery & Visitor Centre, Westend

1A Rutland Place, Edinburgh, EH1 2AD

https://www.edinburghgin.com/

https://www.instagram.com/edinburghgin/

https://www.facebook.com/edinburghgin/

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

Tasting France’s La Quintinye Vermouth Royal Rouge
 and Extra Dry (Plus Cocktail Recipes)

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Honestly? Even though I’ve studied wine and spirits, been certified by the Wine and Spirits Education Trust (WSET 2) and made plenty of cocktails with Vermouth I had never 1. Studied Vermouth in a single spirit tasting sans cocktail or 2. Looked into what makes a Vermouth. So, considering that most of my readers are wine 101ers I will start there and then move onto a comparative tasting.

IMG_7636Drinking and flavor profile of Vermouth from Serious Eats, “An aperitif wine is nothing more than a wine (naturally) served before a meal as an appetite stimulant. Aperitif wines are often bittersweet and herbal. Aperitif wines are also fortified, which means they’re blended with additional alcohol, usually grape brandy. Finally, they’re aromatized, or flavored with botanicals, such as aromatic herbs, roots, and barks.”

According to Wikipedia, “Vermouth is produced by starting with a base of a neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots and barks, to the base wine, base wine plus spirit or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style.”

Vermouth Tasting (Aromas and flavors separated by ;. Tasted against Italy’s Martini and Rossi Vermouth – open for some time – for comparison.)

La Quintinye Vermouth Extra Dry (France)

Brown sugar, caramel candy, floral, bark, peat moss; bruised lemon, orange, ginger ale, mild acid/burn. I would see this one lending itself nicely to a martini.

(Martini and Rossi brand: Same color, not as floral, more bruised citrus fruit, whiskey, whiskey cask; more tart in the front palate, hazelnut, with long lasting fruit.)

 

La Quintinye Vermouth Royal Rouge (France)

More coffee-colored than the M and R. Cherry cough syrup, anise, scented soap, rose petals, milk chocolate, coffee liqueur; lovely viscosity, licorice, roses, plums, raisins, red grapes, chocolate. I could easily sip this with a slice or orange (to go with that great fruit) all by itself.

(Martini and Rossi brand: Bruised red fruit, band aids, bark; same bruised fruit and that nut quality – hazelnut and walnut this time – that I found in their dry vermouth.)

 

Classic Manhattan

2 oz. Whisky

1 oz. La Quintinye Vermouth Royal Rouge

5 drops Angostura Bitters

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with a maraschino cherry.

 

Spiced Gin & Tonic by Tad Carducci, Tippling Bros.

1 oz. G’Vine Nouaison Gin

1 oz. La Quintinye Vermouth Royal Rouge

3 oz. Powell & Mahoney Spiced Grapefruit Tonic*

.5 oz. Fresh lemon juice

Build in highball glass with ice.  Stir and garnish with a slice of fresh grapefruit.

 

La Poire by Jacques Bezuidenhout, Wildhawk

2 oz. La Quintinye Vermouth Royal Extra-Dry

½ oz. Mathilde Pear liqueur

½ oz. Lemon juice

2 Dashes Orange bitters

Club Soda

Lemon wheel & Rosemary sprig for garnish

Build in a highball glass with ice. Stir to mix ingredients.  Garnish with lemon wheel and a sprig of rosemary.

 

Pairing the La Quintinye Vermouth Royal Rouge

(Readers) may be surprised to learn that a well-crafted, sweet vermouth will handle the complex salty, spicy, and sweet notes found in most Asian cuisine.

France’s La Quintinye Vermouth Royal Rouge (SRP: $14.99 for 375mL) is a prime example of a vermouth that will balance out the spicy chili pepper found in Chinese dishes, particularly Schezuan-style cuisine. It will also cut some of the salty soy flavors in dishes like fried rice and Kung-Pao Chicken, while that same saltiness will cut the sweetness of the fortified wine, making it quite a perfect pairing. More about La Quintinye below:

  • Crafted from 28 botanicals and a blend of white wines
  • Fortified w/ Pineau des Charentes – a renowned fortified wine made by mixing fresh grape juice and Cognac from a single estate
  • Deep amber red
  • Nose of licorice, prune, vanilla and chocolate-toffee notes

Sweet palate – rich and intense with caramel, burnt vanilla and warm spiced notes.

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