Blue Run Spirits 13.5-Year-Old Single Barrel Cask Strength Bourbon – Winner of Top Category Prize At the San Francisco World Spirits Competition – Now Available

May 27, 2021 by evebushman

GEORGETOWN, KY. (PRWEB) – A Bourbon treasure hunt is about to commence as Blue Run Spirits unveils its Spring release, which recently won Best in Class and a Double Gold Medal at the prestigious San Francisco World Spirits Competition. Blue Run 13.5-Year-Old Single Barrel Cask Strength Bourbon launches today as ten separate limited-edition bottlings from ten different barrels, each hand numbered to denote the proof, barrel number and bottling date, enticing whiskey sleuths to find the entire collection and whiskey enthusiasts around the country to discover their favorite flavor profile. Each bottle comes in a custom, handmade black lacquered wooden box, adding to the collectability.

The unveiling of Blue Run 13.5-Year-Old Single Barrel Cask Strength Bourbon comes on the heels of Blue Run’s inaugural release in October of 2020. Blue Run 13-Year-Old Bourbon received exceptional reviews and sold out quickly. With Jim Rutledge as the company’s Liquid Advisor, this new batch of Blue Run will delight Bourbon drinkers around the country. Rutledge is a 50+ year whiskey industry veteran and a managing partner of J.W. Rutledge Distillery.

Each of the ten barrels comes from the same mash bill, same yeast, same still and same warehouse, but how the liquid reacted to the wood and its position in the warehouse can delicately change the characteristics of the whiskey. Blue Run 13.5-Year-Old Single Barrel Cask Strength Bourbon has the brand’s characteristic smooth and mellow flavor; a long, sweet and dry finish; little to no burn on the back end – even at cask strength – and a long tail.

Between 104 to 150 bottles will be available from each barrel, with the proofs varying from 124 to 132. The secret to which barrel the Bourbon came from can be found on the hand-numbered label, which gives a hint at that whiskey’s particular characteristics and flavor profile:

Barrel #1: Mellow sweet corn and brown sugar apple butter that develops into mellow oak tannins

Barrel #2: Deep chocolate and honey-drenched s’more

Barrel #3: Gorgeous crème brûlée with a burst of dark brown sugar and streaks of ginger

Barrel #4: Creamy toffee with bites of cocoa and black pepper

Barrel #5: Sultry black cherry and oak with clove honey

Barrel #6: Decadent dark chocolate with a marshmallow frame and clove cascade

Barrel #7: Layers of char smoke and rich vanilla wood sugar

Barrel #8: Roasted pecan and nutty campfire smoke

Barrel #9: Spice forward with bold black pepper and baking spices and an herbaceous wrap

Barrel #10: Oak tannin and dark raisin combination with a whip of smoke on the finish

Though each barrel has its own subtle flavor differences, consumers can expect the liquid in each bottle to have a deep glow, streaked with bronze highlights; an alluring aroma of molasses and brown sugar with a toasted, nutty frame that reveals itself around baking spices and cocoa; and a long, sweet and dry finish wrapped in dark cherry highlights.

“This limited-edition, high-proof release offers a uniquely customized experience based upon each whiskey fan’s palate, pairings and passions,” said Mike Montgomery, CEO of Blue Run Spirits. “While a bottle of Blue Run Bourbon will definitely stand out on your bar, it’s the flavor we are most proud of and glad to see experts like the judges at the San Francisco World Spirits Competition agree.”

Blue Run 13.5-Year-Old Single Barrel Cask Strength Bourbon will be found in May initially in Kentucky, California, Delaware, Georgia, Maryland, South Carolina, Tennessee, and Washington, DC, as well as online. But here’s the twist: No state will receive bottles from all ten barrels. Each will get up to nine, encouraging collectors to reach out to friends to help amass the entire collection. The product will also be available through Seelbachs.com, with bottles from a different barrel made available every few weeks (but again, with only nine available). Seelbach’s will also offer a very limited number of ten-bottle complete sets.

Blue Run’s latest release will stand out on store shelves due to the modern design by Devon McKinney, the creative mind behind some of the world’s most-sought-after sneakers. The brand’s signature butterfly medallion, a nod to the Commonwealth of Kentucky butterfly the Viceroy, will be matte black on the Blue Run 13.5-Year-Old Single Barrel Cask Strength Bourbon bottle. This new offering will come housed in a striking, handmade black lacquered display box made of sustainable birch and imprinted with gold leaf.

Blue Run Bourbon will be available at $229.99 SRP. The company’s next release, a 14-Year-Old Small Batch Bourbon that also won Best in Class and a Double Gold Medal at the San Francisco World Spirits Competition, will be launched this summer, followed by a Gold Medal-winning Rye Whiskey in late summer.

Blue Run Spirits’ distribution partners include Republic National Distributing Company (RNDC) in Kentucky; Breakthru Beverage Group in Illinois and Colorado; Savannah Distributing Company in Georgia; Advintage Distributing in South Carolina and Tennessee; Prestige-Ledroit Distributing Co. in Washington D.C., Maryland and Delaware; American Spirits Exchange in California; and Evergreen Beverage Canada in Canada.

Find Blue Run Spirits online at http://www.bluerunspirits.com, and on social media: Instagram, Facebook and Twitter.

ABOUT BLUE RUN SPIRITS
Blue Run Spirits is a new kind of spirits company, creating a unique luxury proposition by tapping into the deep heritage and craft that makes a truly great whiskey, then elevating it through a modern design and marketing lens to reach a younger, broader and more diverse whiskey drinker. The company’s founders include a Nike designer, the first director-level employee at Facebook, a hospitality executive, a political advisor, and a philanthropist – all huge whiskey fans and individuals who acutely understand how to build demand and buzz for a contemporary consumer product. They are backed by a team of advisors including Nike marketing experts; the Campari communications veteran behind the US launch of Espolòn Tequila and the Aperol Spritz; a former vice president of innovation from Brown-Forman; a former spirits distributor; and others with deep industry experience. The Blue Run name is a nod to one of our founder’s upbringing in Georgetown, KY, where Bourbon began in the Bluegrass State.

Tasting Abasolo Ancestral Corn Whisky and Nixta Licor de Elote

May 14, 2021 by evebushman

Well this was a first for me. I had the opportunity to try the first 100% Mexican Corn Whisky and a Mexican Corn Liqueur, along with a kit to make my own corn tortillas. Why? Because the corn used to make the whisky is normally used for corn tortillas! The samples of both Abasolo Ancestral Corn Whisky and Nixta Licor de Elote would come with a cast iron tortilla press, Masa Harina corn flour and Mexican seas salt. Ed would make the tortillas later for dinner, and I would return the favor by sharing the whisky before that!

The Invitation and Details

I wanted to invite you to a special tasting with Abasolo Ancestral Corn Whisky – the first 100% Mexican corn whisky…we wanted to take the opportunity to introduce you to authentic Mexican culture and traditions, namely nixtamalization…

Launched a year ago, Abasolo is made with non-GMO Cacahuazintle corn and the 4,000-year-old Mesoamerican cooking technique nixtamalization to unlock the full flavors of the grain. Traditionally used in Mexican staples like tortillas, Abasolo is the first spirit to use nixtamalization in its production process. To give a first-hand look, and taste, we’d love to send you a kit with samples of Abasolo and ingredients to make your own corn tortillas, including cast iron tortilla press, Masa Harina corn flour, Mexican sea salt, and of course, Abasolo Ancestral Corn Whisky.

The Tasting

The Whisky

Sweet roasted corn, butter toffee, brown butter, kettle corn, roasted Brazil nut, cream, vanilla bean all on the nose, for the taste I got a rich warm mouthfeel of those same corn notes, lots of vanilla and nuts with salted butter on the finish. If it wasn’t for the corn notes in the aromas and flavors, I would’ve assumed that the spirit was a single malt scotch whisky. Very interesting. I will keep what I have left of the sample to share in a blind tasting and see what another person may think.

The Liqueur

Familiar with lots of flavored liqueur from anise, to ginger to raspberry and more, but never one with corn. This time the nose delivered a lot of buttered popcorn, fresh churned butter, dried earth, vanilla ice cream and flan. Again, pretty interesting. When I tasted it, I could see having it with (or poured over) vanilla ice cream or flan, with yummy flavors that reminded me of sweet creamed corn, grilled Elote street corn, butter toffee peanuts and white chocolate or Macadamia nut cookies.

About Abasolo Whisky

Abasolo El Whisky de Mexico is crafted and distilled from the finest, non-GMO, Cacahuazintle corn which has been cultivated over generations by local farmers for its distinct, extraordinary flavor. Tasting notes include rich and smooth with deep, intriguing notes of roasted grain, vanilla, and honey that are unlike any other. Learn more about the Ancestral Corn Whisky Brand, by visiting abasolowhisky.com or follow us on Instagram @abasolowhisky

About Nixta Licor De Elote

To create Nixta, the best tender corn of the season is macerated in an exquisite corn distillate and sweetened with clarified sweet wort—both produced from ancestral cacahuazintle grown near our distillery at a height of more than 7,000 feet above sea level. Pure cacahuazintle corn is used in two different stages of development: Cacahuazintle sweet corn is macerated and prepared to extract all its delicate flavor. And ripe, cacahuazintle kernels are nixtamalized to produce a sweet wort and alcohol. Together, these ingredients make Nixta Licor de Elote into a flavorful, versatile liqueur that is true to its origin. Visit https://www.nixtalicor.com or find on Instagram: https://www.instagram.com/nixtalicor/

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.

Disaronno and Jack Daniel’s Partner to Launch Velvet Fire

March 3, 2021 by evebushman

NEW YORK (PRWEB) – Disaronno, the world’s favorite Italian liqueur¹ and Jack Daniel’s the most valuable spirits brand in the world², are proud to announce the launch of Velvet Fire, a national partnership between Disaronno Velvet Liqueur and Jack Daniel’s Tennessee Fire. Best served chilled or consumed as a shot, Velvet Fire combines 2 parts Disaronno Velvet and 1 part Jack Daniel’s Tennessee Fire.

Photo: MensJournal.com

Velvet Fire blends the creamy hints of toffee and apricot from Disaronno Velvet with the warming notes of cinnamon liqueur and unmistakable character of Jack Daniel’s Old No. 7 Tennessee Whiskey for a distinct and smooth cinnamon pour. Velvet Fire opens the door to where the Italian elegance of Amaretto meets the legendary world of American whiskey. A celebratory and indulgent drink without seasonality, Velvet Fire is ideal for any and all occasions.

“Disaronno is honored to partner with Jack Daniel’s to create Velvet Fire,” said Ignacio Llaneza, Vice President of Brand & Trade Marketing for Disaronno. “The timing was perfect with the exciting growth of both the flavored whiskey and cream liqueur categories. The mixability of Disaronno Velvet combined with Jack Daniel’s Tennessee Fire makes for a very unique tasting experience that will intrigue many palates of spirits and cocktail lovers.”

Launched in April 2020, Disaronno Velvet is the newest innovation to the liqueur category from the iconic Disaronno brand. Bottled at 17% ABV, Disaronno Velvet boasts the floral character of almonds with nuances of chocolate and vanilla, all while providing the quintessential Amaretto flavor profile of Disaronno. Disaronno Velvet is best served over ice, or by adding a touch of Italian elegance to cream cocktails.

Jack Daniel’s Tennessee Fire launched globally in 2016 and has since become one of the top selling flavored whiskies in the world, offering whiskey enthusiasts a new way to enjoy Jack Daniel’s. At 35% ABV, Jack Daniel’s Tennessee Fire is crafted with Jack Daniel’s Old No. 7 Tennessee Whiskey and is naturally infused with a proprietary cinnamon liqueur for a smooth and delicious taste.

“We’re extremely excited about this new partnership with Disaronno to introduce Velvet Fire to our friends around the country,” said Lauren Richmond, Jack Daniel’s Tennessee Fire Brand Manager. “Bringing these two iconic spirits together will build on their popularity and success to leverage the mixability of both brands in a unique way.”

Velvet Fire, which features a 750ml bottle of both Disaronno Velvet and Jack Daniel’s Tennessee Fire, is now available nationwide with a suggested retail price of $49.99. The suggested retail price for Jack Daniel’s Tennessee Fire is $19.99, with Disaronno Velvet available at a suggested retail price of $29.99.

Note¹: source IWSR 2019 – International Wine & Spirit Research
Note²: source Interbrand 2020 Best Global Brands

DISARONNO®
Disaronno® is the world’s favorite Italian liqueur. Featuring an original taste and unmistakable aroma, Disaronno stands out on the world stage with distribution in more than 160 countries. The Disaronno bottle has a unique design and a cap, which lends elegance and modernity, embellished with a golden label that enhances its contemporary style. Disaronno is a pleasure to enjoy on the rocks as well as in its various mixed drinks, including the new Disaronno Fizz. Recognizable and versatile, it makes every cocktail one-of-a-kind.

http://www.disaronno.com
https://www.facebook.com/Disaronno
https://www.instagram.com/disaronno_official/

About Jack Daniel’s
Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery, Lem Motlow, proprietor, is the first registered distillery in the United States and is on the National Register of Historic Places. Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Double Mellowed Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Tennessee Apple, Jack Daniel’s Tennessee Rye, Jack Daniel’s Sinatra Select and Jack Daniel’s Country Cocktails. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.

https://www.jackdaniels.com/en-us/
https://www.facebook.com/jackdaniels
https://www.instagram.com/JackDaniels_US/

Tasting Ethically Sourced Ethereal Confections – “A Simulation of Love”

December 18, 2020 by evebushman

A few weeks ago I received a friendly email from Becky Cortina of Ethereal Confections, offering samples of handmade candy for review, candy literally made to order. Becky wrote, “Ethereal’s bean-to-bar confections are all handcrafted from beans we ethically source from single origin estates and co-ops; paying above fair trade pricing. We care for our community, customers, and staff-putting our hearts into creating smooth and delicious chocolates for all to enjoy.”

I invited over a couple of guests to sample with me, at a distance from each other but not from the chocolate. This is what happened:

www.redwallphoto.com

Our Review

Oh my, so many chocolates! This is the list of what we tried and our thoughts on each:

Dark Chocolate Bars topped with 1. Strawberries, Rose Petals and Pink Peppercorn: very fresh strawberry flavor and a lingering peppery finish. 2. Candied Ginger, Candied Orange Peel and Coriander: “yum” was the common descriptor, followed by how refreshing it was, the coriander really played out on the finish, and who took that one home with them? 3. Whiskey Infused Chocolate Bar with Whiskey-Soaked Cocoa Nibs: loved the crunch, the chocolate, and one guest commented that it made her wine taste so much better! 4. Blueberry, Lavender and Almonds: Saved that lavender for the finish, the aromas were top notch, as was the combination of flavors.

Sample box of 4 dark chocolate truffles: (We weren’t completely sure what these all were but were told what they probably were.) A Caramel Mocha with toasted coconut on top was better than a Carmel Macchiato at Starbucks, the Salted Karma with a dusting of salt was extremely rich, the Peanut Butter Jelly Time with peanuts on the outside, chocolate and jelly inside was devoured by my PB and J sandwich a-day husband and the Bourbon Pecan was nutty, salty, with peppery notes that were a nice surprise, as well as the use of quality bourbon.

Dark Chocolate Olive Oil Meltaways collection included: Vanilla Sea Salt had a chalky quality – not unattractive – and a very nice balance. The Blood Orange was firm – not gooey – and dark, rich, citrusy, with a bite, I loved it. And finally a sample of the Raspberry Vanilla had a wonderful burst of fresh raspberry layered with all that wonderful chocolate.

The consensus from the group was summed up by this statement they agreed on: Tasting the Ethereal Confections simulated a feeling of love – they were that satisfying.

From Ethereal Confections

The “bar” in Ethereal Confections.

In a historic town square in the quaint town of Woodstock, Illinois, we – Mary, Michael, & Sara – opened our craft chocolate and dessert bar, Ethereal Confections, in 2011. Since day one, we have continued to take the same care and attentiveness with each and every handcrafted bean-to-bar sweet, importing whole cacao beans from farmers producing single origin beans from Dominican Republic, Ecuador, Ghana, and Haiti. The cacao beans are then roasted, winnowed and ground into chocolate that gets transformed into exquisite confections and inventive flavor combinations.

All cacao we import is ethically sourced. We only source from countries where we can visit the farms and co-ops. We pay above fair trade pricing – with a direct positive impact on farmers and communities. We only import heirloom, organic cacao- meaning the aroma and flavor is always the best possible!

Click here to view a short movie about us!

All of our products:

Contain no preservatives.

Are gluten/dairy free.

Contain organic ingredients.

Have exquisite flavors not found in any other product.

Are showcased by beautiful packaging.

TO ORDER AND LEARN MORE: Contact becky@etherealconfections.com for wholesale interest and to their website for individual purchases:

https://www.etherealconfections.com/

The Diamond of Duality: Tequila Partida Launches Añejo Cristalino

November 30, 2020 by evebushman

NEW YORK (PRWEB) – Tequila Partida is excited to announce the launch of Partida Añejo Cristalino, the latest expression to join Partida’s award-winning portfolio. The portfolio, once described as “simply the finest line of tequilas that money can buy,” by leading spirits authority F. Paul Pacult, currently includes a Blanco, Reposado, Añejo, and Extra Añejo. Available nationwide beginning November 2020, the Añejo Cristalino is aged a minimum of 18-months before being naturally filtered through activated carbon, showcasing the complexity of both age and minerality. The Añejo Cristalino follows the launch of Partida Roble Fino, a luxury line of sipping tequilas made in partnership with Edrington’s best in cask management.

“To create Cristalino the right way, the perfect base is needed. We tasted through our portfolio and found that our Añejo retained the most interesting aromas and flavors that typically tend to disappear with longer aging time,” says Maestro Tequilero José Valdez. “With Cristalino, there’s a duality where the flavors of age–chocolate, maple–and the flavors of the field–agave, minerality–meet. This is truly an achievement of cristalino.”

Partida Añejo Cristalino is produced using fully mature blue weber agave cultivated in the Tequila Valley. The freshly harvested agaves are slowly and evenly cooked for 24 hours before they’re aged in white American oak medium toast ex-bourbon barrels for a minimum of 18 months. After the liquid finishes aging, the cristalino is naturally filtered using activated carbon to remove most of the color while still maintaining the aromas and flavors gained through aging. The transparent Añejo is then diluted with demineralized volcanic spring water until 40% ABV.

Silky and delicate with a transparent, full body and light yellow shimmers, Partida Añejo Cristalino offers sweet and woody aromas stemming from its prolonged aging process. After the intense, natural fragrance of vanilla and toasted America oak, a second layer emerges with dry fruits such as raisins, quince and figs. Flavors of butterscotch, agave, vanilla, citrus and banana encapsulate the palate before a gentle, pleasantly dry finish completes the complex tasting experience.

Cristalino is the fastest growing tequila category in Mexico which has helped tequila become the largest spirit category in the country. It’s exponential growth has led to the category’s rise in the US.

Partida Añejo Cristalino will be available nationwide and online at a suggested retail price of $59.99 per bottle.

For more information on Tequila Partida, please contact Andrew Quinzi at Colangelo & Partners (Aquinzi@ColangeloPR.com) and visit: http://www.partidatequila.com/.

About Tequila Partida

Tequila Partida is an authentic, all-natural, estate-grown premium tequila, made from 100% blue agave in the heart of Mexico’s historic Tequila Valley region. From cultivation and harvest to cooking, distillation and aging, Partida maintains exceptional standards of quality and consistency, making Partida “the finest tequila that money can buy,” according to F. Paul Pacult, the leading spirits authority in America. Partida Reposado was recently ranked as one of the top ten spirits of 2019 by the Spirit Journal, the industry’s most respected publication for spirits reviews.

About Edrington

Edrington’s vision is to give more by building the world’s leading portfolio of exceptional super premium spirits. Edrington owns some of the leading Scotch whisky and rum brands in the world, including The Macallan, The Famous Grouse, Highland Park, The Glenrothes and Brugal. Edrington Americas added Tequila Partida to its portfolio in 2017 and Wyoming Whiskey in 2018.

Edrington Americas is headquartered in New York, NY with regional offices in Chicago, Miami and Orange County. To learn more visit https://www.edrington.com, and to find our brands visit https://www.findourspirits.com.

Disaronno International Launches New Line Extension in US with Disaronno Velvet

April 27, 2020 by evebushman

NEW YORK (PRWEB) – Disaronno, the world’s favorite Italian liqueur, is proud to announce the launch of Disaronno Velvet, the iconic brand’s latest innovation to the liquer category. Incredibly smooth, Velvet boasts the floral character of almonds with nuances of chocolate and vanilla. Velvet is the a perfect choice for those who love sophisticated cream liqueurs.

Born in Saronno, Italy in 1525, Disaronno is one of the oldest Italian spirits brands and known for its distinctive bottle design made of a special faceted glass crafted in Murano, topped with the inimitable square cap. Disaronno Velvet features the same design and cap in a sleek white for an ultra-premium look.

“Disaronno continues to represent quality and authenticity in the liqueur category. With the launch of Disaronno Velvet, we are excited to bring innovation to the core of our company,” said Ray Stoughton, Executive Vice President of Disaronno International. “We aim to reinvigorate the category and attract new consumers to the brand.”

Blending the unique flavor of Disaronno and the richness of a velvety cream, Disaronno Velvet is best served over ice, or to add a touch of Italian elegance to your favorite cream cocktails. Available nationwide this April, Disaronno Velvet is glueten free with a standard retail price of $29.99 and 17% ABV.

DISARONNO®
Disaronno is the world’s favorite Italian liqueur. Featuring an original taste and unmistakable aroma, it stands out on the world stage with distribution in more than 160 countries. The Disaronno bottle has a unique design and a cap, which lends elegance and modernity, embellished with a golden label that enhances its contemporary style. Disaronno is a pleasure to enjoy on the rocks as well as in its various mixed drinks, including the new Disaronno Fizz. Recognizable and versatile, it makes every cocktail one of a kind.
http://www.disaronno.com
https://www.facebook.com/Disaronno
https://www.instagram.com/disaronno_official/

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

March 7, 2019 by evebushman

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

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

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

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

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

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

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

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

Silver Screen Bottling Company Launches Dutch “Predator” Bourbon Whiskey

February 10, 2019 by evebushman

DALLAS (PRWEB) – Silver Screen Bottling Company and Fox Studios have partnered to launch Dutch Bourbon Whiskey to celebrate “Predator,” the iconic Hollywood blockbuster that was ranked one of the best action movies of all time by Rolling Stone magazine.

Dutch Bourbon Whiskey is a nod to the film’s main character, Major Alan “Dutch” Schaefer, who leads an elite band of soldiers on a rescue mission in central America. On the mission they encounter an alien-like creature who destroys most of the team in gory fashion. In the movie’s closing scenes, Dutch defeats the creature and is rescued by helicopter.

Dutch Bourbon Whiskey is fit for a person on a mission with a bold taste for adventure. This whiskey will do more than cover you with mud, it will take you to a new level with its full-bodied flavor and hints of vanilla, coconut, and bergamont.

The label is designed to look like an elite special forces patch and features the targeting crosshairs of the alien creature, a military helicopter and the quote made famous in the movie, “Get to the Chopper!” Bottles sell for $34.99 each and are available for presale at http://www.dutchwhiskey.com.

Dutch Bourbon Whiskey is the latest release by Silver Screen Bottling Co., which has launched award-winning spirit brands around other iconic franchises like Star Trek, Fear the Walking Dead and the Fallout videogame. Visit http://www.silverscreenbottling.com to learn more about Silver Screen Bottling Company’s extensive licensed sports and entertainment spirits line.

About Silver Screen Bottling Co:
Silver Screen Bottling Company is a partnership between The Whitener Company and Chronicle Collectibles forming a premiere licensing, bottling, and distribution company for the most prized properties in film, television, and gaming industries with plans to deliver expertly crafted and marketed spirits, collectibles, and merchandise.

“Don’t Knock it Back” with Richard Paterson from the Universal Whisky Experience and FindRareWhisky.com, Slideshows and Our Picks

April 14, 2017 by evebushman

Well. Here I’d been tasting whisky one way for about a decade only to find that there is another way. A better way. The Richard Paterson way.

It’s not like I was “knocking it back” but I was sniffing, sampling and tasting quicker than I should have. During the Universal Whisky Experience (see the new website: FindRareWhisky.com for more information) held at the Wynn and Wynn Encore in Las Vegas, Paterson of The Dalmore led the first Master Class I walked into.

And instead of “all jokes aside” Paterson kept his audience enraptured with his knowledge and stories, and in the way that he kind of hmm hmm hmm-ed while holding each taste for a full 25 seconds. Why? Because the flavors came after the consumption, where he again counted down, this time from ten to one to talk about the flavors we could find, part of Dalmore’s “DNA” that came from the different cask expressions.

Program signed by Richard Paterson

So, first come the jokes, or what we might want to call jewels of wisdom that were handed out very entertainingly.

Paterson-isms

Smell the DNA of it…that meant pay attention to what is coming from the glass; it gives a nod to how the whisky was aged in cask.

When nosing the glass go in three times long enough to say to yourself “Hello”, then “How are you”, and finally “Quite well thank you very much”.

Nose your glass one nostril at a time.

Jura is not pronounced Hooray.

Take your time so count down from ten until one after swallowing, allowing the flavors to linger and show and the strength ebbs away.

I’ll kill you if you add green tea or milk to whisky. You can add a little water, but not a lot of ice.

After an event like this, go home, brush your teeth, put your head in the pillow and the flavors will all come back.

Slaint! Pronounced slanchuh and is effectively used for “cheers” every time you have a drink.

Don’t cup hands around the glass, it doesn’t need warming.

After the first pour get rid of it to make sure glass is clean.

Serve some of these with Crème Brûlée or 72% dark chocolate.

Paterson prefers a nosing glass reminiscent of a small wine tasting glass over goblets, regular wine glasses or the Glencairn glass.

Flavor Profiles from the Cask

Depending on if the whisky was aged in casks that had previously stored tawny port, Cabernet Sauvignon, Matusalem sherry, small batch bourbon or just an American or Spanish oak cask these styles allowed for aromas and flavors that included chocolate, orange, black fruit, cassis, vanilla, plum, cinnamon, spice, coffee, licorice, marzipan and tangerine.

Which Dalmore We Tasted

18-year-old, King Alexander III (only whisky in world with six different finishes), 25-year-old Cask Strength, Richard Paterson Cask Selection I and Richard Paterson Cask Selection II.

Watch a 20-second slideshow to see how the night started here.

Watch a wee bit longer here; it’s the highlights and selfies from the grand tasting, more master classes and the Richard Paterson experience presented by The Dalmore celebrating his 50 year anniversary in the industry.

Favorites from the Nth Main Tasting Event

Glencairn cut crystal tasting glass in hand, cell phone for snapping pics in the other, talking to guests that all said that the Nth is the epitome of whisky events…below are the list of brands that participated. My favorites – or at least the ones I stopped at before palate fatigue wore me down and I missed some really good ones – are in bold below. Keep in mind that what we tasted was not what you may find on your grocer’s shelves. Many were older vintages, and some quite rare.

To find what they each poured all of the whiskies are available on their new website www.findrarewhisky.com under the NTH 2017 tab.

HINE/KAVALAN/NIKKA

THE GLENROTHES

WHISTLE PIG WHISKEY

CAMPARI

GLENFARCLAS

PAUL JOHN

WESTLAND DISTILLERY

DEWARS – BACARDI

GORDON & MACPHAIL

BENROMACH

OLD PULTENEY/BALBLAIR

MICHTERS

SUNTORY SCOTCH

SUNTORY JAPANESE

SUNTORY – NORTH AMERICAN

SUNTORY –IRISH

TAMDU

GLENGOYNE

BROWN FORMAN

MARTELL

MACALLAN

CIL US WINE & SPIRITS

DIAGEO AMERICAN WHISKEY

BALVENIE

GLENFIDDICH

ARDBEG

GLENMORANGIE

HENNESSY

DIPLOMATICO

CLASSIC MALTS

THE GLENLIVET

ROYAL SALUTE/CHIVAS

MIDDLETON/IRISH

FOUR ROSES BOURBON

DALMORE

HARDY USA

TOKIWAIMPORTS (Japanese Whisky)

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, 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

Vintage Eve Circa Jan 2013: Chocolate Tasting Separates the Dark from Light, the Leather from the Tea, the Raspberry from the Black Currant

February 14, 2017 by evebushman

In keeping to my theory that those who spend time thinking about the aromas and flavors in their wine notice more about what is on their dinner plate, and, in taking it a step further, are blissfully aware of the trees and sky during a drive…to a wine bar or favorite restaurant.

So, it thrilled me when Wine Spectator magazine ran the story, “How to Taste Chocolate”, and supplied the handy Tasting Sheet to host a tasting, both written by Owen Dugan.

(For the article: You must login as a member but you can get the tasting sheet in a PDF. Scroll down until you see the chocolate header: www.winespectator.com/123112)

I read the one-page article with great interest as I had a special dinner coming up, my guests were chocolate fans, and this would save the pesky, “What to make for dessert” dilemma.

I learned from Dugan that I would need a variety of manufacturers, I would have to place the chocolate facedown (as name recognition – just like when tasting wine – creates a bias), glossy is more refined than dull, and we would need to slowly move the chocolate around in our mouths to detect the primary flavors.

For my tasting I cut off the section of the cardboard wrapper, which listed the cocoa percentage, and taped each underneath the corresponding serving plate. All could see that we were going dark to light, but there were some surprises (ingredients) along the way.

Dugan suggested going from light to dark, but as I wanted my guests to taste the gradual difference, from bitter to sweet, I did it opposite. Everyone enjoyed the chocolate more and more as it progressively grew less bitter as we worked our way to less cocoa and more milk.

Below is a collective of what we found during our blind tasting (Note: I used Appearance over Dugan’s “Look” and “Bite”, Flavor over “Savor.”)

Bar #1 – Appearance/First Bite: Matte, dark, clean, crisp, smooth and dry.

Flavor: Earthy, orange, coffee, leather, mushroom, smoke, tea with a short, bitter finish.

Comment: “A lot like a woman on a Sunday morning: cold and bitter!”

Bar #2 – Appearance/First Bite: More matte than glossy, dark, clean, crisp, smooth and dry.

Flavor: Earthy, leather, tea, smoke, nuts, coffee with a short to medium, bitter finish.

Comment: “The tea flavor reminds me of an Earl Gray.”

Bar #3 – Appearance/First Bite: Medium matte/gloss, medium dark and mottled, with a medium dull, grainy first impression.

Flavor: Stewed fruit, floral, savory spice, molasses, cinnamon, sweet herbs, nuts, vanilla and coffee, medium length.

Bar #4 – Appearance/First Bite: Glossy, dark, clean with a bite that was crisp, smooth and melty.

Flavor: Floral, plum, earthy, tea, molasses, orange, caramel, fruity and vanilla leading to a longer, sweeter finish.

Comment: “The best yet” and “Hot cocoa.”

Bar #5 – Appearance/First Bite: Medium matte/gloss, medium color, mottled with a crisp, smooth and grainy first taste.

Flavor: Floral, fruity, flowers, stewed fruit, pineapple, plum, citrus, raspberry, red berries, vanilla, savory spice and milk leading to a long sweet finish.

Comment: “My fave.”

Bar #6 – Appearance/First Bite: matte, light, clean, dull, smooth and melty.

Flavor: Earthy, tea, molasses, fruity, caramel, vanilla, nuts, coffee and very milky.

What was revealed

Bar #1 was Lindt Excellence, 90% Cocoa

Bar #2 was Godiva Santo Domingo, 85% Cacao*

Bar #3 was Godiva Dark Chocolate Almond, 72% Cacao

Bar #4 was Perugina Luisa, 51% Cacao

Bar #5 was Lindt Excellence, Black Currant Dark, 49% Cacao

Bar #6 was Ghirardelli Gourmet Milk, 32% Cacao

*Cacao and Cocoa are the same thing.

Conclusion

Can you say fun? Something new? Light dessert? Inexpensive? Or all four? Besides all that, the big thing we learned was that the black currant in Bar #5, was a surprise over the others. Not due to the sudden fruit, but to how we described it. Much like describing wine made from grapes, right?

And, as predicted, halfway through, at bar #3, I had more fans of the dark. My conclusion was that, just like in a wine tasting, appreciation grows as you taste and learn.