Starward Australian Whisky, Penfolds and Chocolate! Oh My!

March 5, 2021 by evebushman

Most of you know that Eddie and I are both wine and whisky fans, so we were thrilled to try a little Shiraz wine along with a lot of Australian whisky (all aged in wine casks) in a Zoom meeting via the Southern California Whisky Club:

Starward Tasting Room in Australia.

We are delighted to welcome David Vitale, the founder (and maker) of Starward Australian whisky, for a virtual Masterclass. Founded in 2004, in an airport hangar in Melbourne’s Essendon Fields, the Starward distillery has built a fine reputation over the years. Inspired by Melbourne’s foodie culture, Starward has developed a world-class, premium whisky that challenges people’s perceptions of what whisky can be. The distillery is focused on 3 things: whisky, culture and flavor. Starward has embraced its Melbourne roots, maturing almost all of their whisky in big, Aussie red wine barrels, and even Apera casks (basically sherry, except they can’t call it that). Although they have a foot firmly in the single malt world, they’re also not afraid to draw outside of traditional constraints.

From Vitale and Sean O’Connell, Starward Whisky Brand Ambassador:

Vitale said that “single malt is craft beer grown up” and he began his journey into scotch with Johnny Walker Black and Chivas as his “repertoire of whisky.”
All of their whisky hits their sweet spot at 3 years of age, there are no aging years shown on the bottles.
Water is added before aging, so they are aging the water, but it makes for a better product Vitale said.
Bourbon is the number one brown spirit in Australia.
If you want to know when their whisky is released you can register at their website (below) or check with Wally’s (also below).

The line-up (my tasting notes are in bold)

Penfold’s Bin 2 Shiraz Mataro (2017, South Australia) – The wine, with 14.5% alcohol was spicy and filled with dark tannic fruit, quite quaffable and a great palate cleanser before tasting all the whisky.
Starward Two-Fold (wheat + malted barley / red wine barrels) 40% ABV – No burn on the nose, sweet, kernel, buttercream chocolate, Bourbon like.
Starward Nova (red wine barrels) 41% ABV – Again, no nose burn, pineapple, lemon bar, cream and toast with lots of spice on the palate. This was my favorite, but I really liked all of them.
Starward Solera (fortified wine barrels) 43% ABV – Aged in Apera (like a Sherry) casks, menthol, pine needles, creamed corn, dried fruit with a lot of spice and cream in the long finish.
Starward Wally’s Single Barrel Cask #3330 55.6% ABV – Didn’t need to really add water to the previous tastes, this one I definitely did though. (Water opens up flavors and aromas in whisky, also lessens heat.) This was a barrel chosen and carried by Wally’s. Tobacco, sweet cream, florals, huge flavors. This was Eddie’s favorite.
Starward 10th Anniversary 52% ABV – Lots of cream again, apricot, suede with flavors that included spices, dried fruit and caramel.

+ Violet Crumble bar (Australian honeycomb toffee coated in chocolate) Eddie tried to steal both bars, this stuff was like crack, especially paired with the whisky!

Starward Australian Whisky website [link]

SCWC website

WSKYCVLT
SCWC Facebook

Wally’s Starward Page

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 7/2018: Neat Spirits Tasting in Neat Spirits Glass!

January 19, 2021 by evebushman

Earlier this year, in April, I attended the Universal Whisky Experience in Las Vegas. Besides tasting the new, rare and old, attendees also had opportunities to take classes. In one of my classes two people sitting next to me pulled out their own tasting glasses – a stemless, fat rounded shape with a wide lip at the top – as opposed to using the Glencairn crystal glasses – wider at the bottom than the top, a tall tulip shape – the majority of us were given and used for evaluation.

I had seen a lot of aficionados bringing their own glassware at events, so this was of no surprise to me. But when we left the class one of them handed me a fresh clean glass as a gift, along with a one-page information sheet. I quickly learned that no less than 20 spirit competitions had adopted the Neat tasting glass and six of my spirit mentors loved them…it was definitely my turn to give it a whirl.

It’s taken me a few months to get around to trying out their glass. But what I read intrigued me: the reduction of alcohol burn on the nose and numbing, which could only increase the enjoyment of tasting. As I almost always add a dribble of water to a rare whisky or a large cube to an every day one, I don’t have the burning or numbing problem often. But I do at events. So, here goes, and onto my test.

Aromas from Neat vs. the Glencairn

Instructions from Neat: 1. Hold glass level, nose in center of “sweet spot” at rim level, and sniff. 2. Move nose to rim edge to detect diluted alcohol (less nose burn). 3. Breathe through nose (closed mouth), do not add water. Placing nose in neck will detect nose-numbing alcohol as in traditional glasses.

Glencairn

Bunnahabhain 12 YO

No water or ice added, got the definite usual nose burn as expected.

Neat

Bunnahabhain 12 YO

No nose burn – if done as indicated.

My Conclusion

In case you are wondering, the aromas were pretty much the same for me in either glass – in this first test. While one testimony claimed that the Neat glass makes the aromas “enhancing” I could only agree as it masks the numbing alcohol agent. Another reviewer also found it to “enhance” in a food pairing, and again, I thought, heck ya, as the alcohol isn’t overwhelming the palate.

I also did have to agree with reviewers that found the glass to heighten the “purity” of any spirit, dissipating the “alcohol aroma to pick up subtleties in spirits like vodka” and I now looked forward to trying my Neat glass with different brands of vodkas, a spirit that is widely “enhanced” with many different flavors in many different cocktails. I had done a vodka tasting years ago, and many of my guests were only able to discern the amount of harshness in a vodka; it took a lot of tasting to finally get them to notice if there were other subtle flavor differences, which left me to wonder: How would my next vodka tasting go with these glasses? Something to ponder…for now I will do my pondering over the Bunnahabhain…in my Neat glass.

From the Website

In 2003, a simple glass blowing mistake created an amazing shape which displays the true expression of spirits, and launched a new, scientific approach to glass design, which we call Naturally Engineered Aroma Technology (NEAT).

Studying human olfactory physiology and applying physical and chemistry science, we unlocked the hidden dimensions of distilled spirits with a glass that enhances drinking pleasure, enjoyment, and diagnostics. Nine years, fifty two design revisions, hundreds of tastings and aroma profile studies developed NEAT, the perfect spirits glass.

Taste the Truth: Taste and aroma are true measures of a spirit’s quality. Alcohol burn numbs the nose and overwhelms the truth, spoiling your drinking experience. Neat eliminates nose burn and numbing, enhancing ability to detect, savor, and enjoy the subtle, wonderful aromas the distiller intended.

Science Drives Design, and Form Follows Function: NEAT was tested against other spirits glasses under controlled, uniform conditions by University of Nevada at Las Vegas (UNLV) Chemistry Department to verify results. Science built a better glass.

https://twitter.com/TheNEATGlass

https://www.youtube.com/channel/UCvRtJRm6jxqtf6fK04MsPvA

https://www.linkedin.com/in/george-manska-14747113/

https://www.facebook.com/theneatglass?ref=hl

https://www.theneatglass.com/

https://www.instagram.com/theneatglass/

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.

Kozuba and Sons Distillery Emerges as Industry Leader with Award-Winning Craft Spirits

November 22, 2020 by evebushman

ST. PETERSBURG, FLA. (PRWEB) – The Kozuba family began their humble distillation journey in Poland when Zbigniew “Papa” Kozuba, now Founder and Master Distiller, was tinkering with traditional Polish cordials. In 2014, Papa and his sons Matthias and Jacob Kozuba moved the operation to the states to build upon tradition, innovate, and grow their spirits business in the American market. Since their move, the Kozuba family has become one of Florida’s most well-respected and premier, family-owned craft distilleries. True to their reputation, Kozuba & Sons Distillery was named 2020 Florida Distillery of the Year by the New York International Spirits Competition.

The New York International Spirits Competition 2020 Florida Distillery of the Year award recognizes the leadership of Kozuba & Sons Distillery, their expert craftsmanship and high-quality spirits created at their St. Petersburg-based facility. “We are very honored to have received this award,” Matthias Kozuba, Founder, CMO and Distiller says. “We have seen a lot of growth in the past six years, and we are proud of the premium spirits we craft, as we honor our family tradition.”

Kozuba & Sons Distillery utilizes recycled water, distributes spent grain to local farmers to eliminate waste, and operates their steam-heated stills by way of a gas-powered boiler to limit energy consumption. These measures reduce their overall emissions and set a positive example for the spirits industry. In addition, their B Square Vodka, Coast Vodka, and Camo Box Vodka all feature “bag-in-box” Better Planet Packaging. This packaging creates less pollution and has higher levels of recyclability. Along with their sustainable packaging, Kozuba & Sons Distillery aims to educate and encourage consumers to learn about sustainable packaging, recycled materials, and reducing package waste in the spirits industry.

“As a small, family-operated craft distillery, we are thoughtful with our approach to distilling our spirits, as well as the environmental impact of our operation,” says Papa. “From our packaging to our water use and energy conservation practices, we take a holistic approach to sustainability.”

Kozuba & Sons Distillery has received numerous accolades this year that honor their craft distillery and premium spirits. The arts and culture newspaper, Creative Loafing Tampa Bay, bestowed upon them the “Best Distillery” award in their Best of the Bay Awards issue. And the New York International Spirits Competition yielded impressive results for their Kozuba High Wheat Rye Whiskey 6 Years Old, with a Gold Medal. They also received Bronze Medals for their Starkus Light Whiskey, Cranberry & Juniper Vodka, and corn-based Vodka. Now, as the 2020 Florida Distillery of the Year, Kozuba & Sons Distillery offers a variety of award-winning spirits, including vodka, whiskey, bourbon, and traditional Polish cordials.

About Kozuba & Sons Distillery
Founded in 2005 in Poland, Kozuba & Sons is a family-run distillery that produces premium spirits. Now at home in St. Petersburg with over 15 years of experience, the Kozubas are focused on sharing their passion with the American market, beginning with Florida. Kozuba & Sons’ handcrafted, small-batch spirits are made from the finest ingredients using meticulous processes. Each bottle possesses the trademark Kozuba essence: a striking combination of quality, craftsmanship, and taste. To learn more about the Kozuba & Sons Distillery, please visit http://www.kozubadistillery.com or find them on Facebook and Instagram: @KozubaDistillery

Dalmore and Gonzales Byass Sherry With Women Who Whiskey LA!

November 13, 2020 by evebushman

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

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

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

We Learned While We Tasted

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

Gonzalez Byass Familia de Vino and The Dalmore

In three small wine tasting glasses we sampled the Alfonso, Apostoles and Matusalem sherries. Almost immediately we noted similar aromas and flavors found in The Dalmore definitely came from these three different sherry casks that they had aged in. Quite remarkable. Also of note, even though the three sherries grew sweeter on the nose as we tasted through them, that didn’t transfer to high sugar in the mouth.

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

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

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

The Dalmore 12 yo was an entire bowl of fancy roasted and slightly salted nuts, vanilla bean and a hint of banana. The 15 yo, my favorite of the three, had a sweeter nose; rounder, more fruit, creamy, with a little toasted almond and pineapple. And the 18 yo, following a trend, had the sweetest nose, with lots of toasted oak and more spice. Simply outstanding.

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

The Royal Sour (Recipe)

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

3/4 oz – Fresh squeezed lemon juice

1/2 oz – Demerara Simple Syrup

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

Black walnut bitters (or Angostura)

Ice

A cocktail shaker (a mason jar will work)

21st Amendment Brewery Announces New Craft Hard Seltzer Brand: SOMA Hard Seltzer

August 9, 2020 by evebushman

San Francisco, Calif. — 21st Amendment Brewery pays homage to the South of Market (SoMA) neighborhood they’ve called home for 20 years with a new hard seltzer brand: SOMA Hard Seltzer (100 calories, 2g carbs, 0g sugar). Founded in 2000, 21st Amendment’s brewpub is among the pillars of the Northern California craft beer scene located in SoMA, the new heart of the city. SOMA Hard Seltzer‘s 6-Pack design commemorates the originality of the neighborhood from its stencil artwork and murals by local artists to downtown’s angular landscape to the revitalization of the area with new live/work spaces and restaurants. The perfect mix of grit, renewal, and natural beauty, SoMA reflects a modern renaissance happening in metropolitan enclaves across the country such as Brooklyn, LoDo in Denver, and others. SOMA Hard Seltzer celebrates home, no matter where you might dwell.

Masterminds of beloved fruit beers (i.e. Hell or High Watermelon), 21st Amendment’s SOMA Hard Seltzer carries on their infatuation with watermelon for a clean, crisp all-natural seltzer that also comes in enticing flavors such as Guava & Passion Fruit, Mango, and Black Cherry. 21st Amendment’s craft hard seltzer line is executed with the same level of innovation as their acclaimed beer portfolio.

“SOMA Hard Seltzer is brewed with our craft roots in mind. We spent six months working to get the flavors and taste just right. Unlike other hard seltzers, 21st Amendment’s is made using a natural fermentation process giving it a cleaner flavor. SOMA Hard Seltzer is NOT made with grain neutral spirits, and then diluted with water. Many hard seltzers made that way have a metallic and artificial taste. SOMA Hard Seltzer is brewed with Virginia Dare natural flavors, a 90-year-old New York company making wonderful products for the beverage industry,” says Shaun O’Sullivan, Co-Founder and Brewmaster.

Nico Freccia (Co-Founder/CEO, 21st Amendment Brewery) adds, “SOMA Hard Seltzer is wonderful for the active on-the-go individual who is looking for a craft ‘better-for-you’ beverage. It does not fill you up with its 100 calories and 2 grams of carbs with zero sugar.”

Hot summer days are upon us, and whether you’re enjoying your time inside or venturing outdoors, SOMA Hard Seltzer brings a taste of home wherever you roam.

SOMA Hard Seltzer is available now in all 30 states where 21st Amendment distributes. For more information and to find some using our beer finder, please visit www.21st-Amendment.com.

For more information, please visit:
www.21st-amendment.com
@21stAmendment

GOfermentor® wins innovation award for the Wine Industry

December 18, 2019 by evebushman

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

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

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

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

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

About GOfermentor

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

For more information, visit www.gofermentor.com

Spain’s LeDomaine Resurrects Monk’s Organic Vegetable Garden of 900 Years Ago

October 10, 2019 by evebushman

Sardón de Duero, Spain: Abadía Retuerta LeDomaine is channeling its historic roots ‒ and providing guests with the ultimate locally sourced, organic and flavorful produce in the property’s restaurants ‒ with the creation of a large vegetable garden adopting the sustainable techniques and methods used by the abbey’s original monk inhabitants in the 12^th century.

Chef Segarra in Vegetable Garden.

The location between the abbey and the river is not only ideal because of the fertile soil and abundance of water, but is the very spot where the monks had their vegetable garden almost 900 years ago. More than 90 vegetable varieties, including 10 different types of tomato, are currently being grown. This is a test year, studying how crops behave and coexist, that will determine what is planted going forward.

“We have resurrected the monastic model of working the land at Abadía Retuerta LeDomaine with an organic, sustainable and biodynamic vegetable garden that is in tune with the natural environment of the estate,” said CEO Enrique Valero. “We already have an abundant harvest of lettuces, eggplant, peppers, tomatoes, beets and much more that our chefs are turning into delicious dishes for our guests.”

“The vegetables we grow at LeDomaine, in the ultra-fertile soil by the river, are of the highest quality with rich, deep and mouthwatering flavor,” said Chef Marc Segarra. “Having our own exceptional produce has added a new dimension of taste to our menus, as well as allowed us to be extra creative,” he added. “It’s currently zucchini season, for example, and we are preparing a unique version of Pasta Carbonara with roasted zucchini that is a huge hit with our guests.”

In following the biodynamic monastic model, which seeks to live in harmony with the rhythms of the universe, the vegetables are sowed in conjunction with seasonal patterns, traditional crop calendar principles are applied, and farming tasks are carried out following the phases of the moon and the location of the stars. An efficient drip irrigation system, perfected over time at Abadía Retuerta’s vineyards, saves water in the vegetable garden: One to three hours and just two days a week are enough to water the vegetable garden.

The garden is organized into six different areas, each with one or more rows. The first is dedicated to aromatic and medicinal plants, which were used centuries ago by the monks. They are grown in barrels from the winery cut in half – adding a special charm to the vegetable plot. The second row is for the flowers that are used as centerpieces and bouquets in the hotel and, in a critical function, help to preserve the natural balance of the garden: flowers attract insects that pollinate crops and feed on the bad insects which cause diseases.

Several sections —with five rows— are devoted to vegetables grown in very large raised beds with organic sheep manure. Next are four rows of soil covered with compost, where crops are planted in much greater density and rotated. Lastly, a mixed area combines flowers, fruit trees and crops that need more space such as pumpkins, melons and watermelons. The flavorful produce enhances the menus of all the hotel’s restaurants including the Vinoteca small-plates wine bar, the Cloisters spring and summer courtyard restaurant, and the One-Michelin-Star Refectorio restaurant.

About Abadía Retuerta LeDomaine

Dating from 1146, the Abadía Retuerta estate https://www.abadia-retuerta.com/en/ is nestled on 1,730 fertile acres in the heart of Spain’s Duero wine region. It is a unique destination offering a grand travel experience that combines a luxurious hotel with award-winning wines, exceptional gastronomy, an exclusive Spa and an array of unique experiences.

Imbued with the charm and lore of a by-gone age, Abadía Retuerta LeDomaine is among the most highly rated hotels in Europe, taking guests back in time while immersing them in the comforts and luxuries of today’s most savvy hospitality. Acclaimed for its award-winning single terroir wines, Abadía Retuerta Winery is among the most advanced in Europe in combining ancient wine-making traditions with cutting-edge technology and sustainability.

Santuario LeDomaine Wellness & Spa is a nurturing and innovative sanctuary of holistic healing and wellness featuring ultra-luxurious facilities and a ground-breaking Spa Sommelier concept where the guest’s personalized treatment program is based on a blind tasting of Abadía Retuerta wines.

The Refectorio, the abbey’s original dining hall with a vaulted Gothic ceiling and a 17th-century fresco, today is a One-Michelin-Star sanctuary of haute cuisine. Vinoteca serves dishes, tapas and small plates prepared with the high-quality ingredients of the region, enjoyed with the noble Abadía Retuerta wines. Seasonal dishes from salads to grilled meats are enjoyed al fresco in the spring and summer months in the Cloisters courtyard. Among the amenities and activities: 24-hour butler service, mountain biking and horseback riding on the estate, tours of the winery, helicopter rides to view the ancient landscape from the air, and falconry displays.

The Abadía Retuerta estate is a two-hour drive or train ride from Madrid. For further information and reservations: www.abadia-retuerta.com/en/; reservations@ledomaine.es; Tel. +34 98 368 0368.

More to Learn: Japanese Whisky by Brian Ashcraft

October 4, 2019 by evebushman

On September 27 I did a review of the book Japanese Drinks on this website; today I have a second book on Japanese Whisky alone for you. Similar in format with lots of glossy photos and understandable text, I was impressed with the work of the Japanese distillers and distilleries, their challenges, the differences between them and their Scottish counterparts and some amazing reviews of many whiskies made by six of the leaders.

Some of the information on whisky was covered in the first book I reviewed so I will limit my review to what was new for me to share with you from this second book:

Between 2001 and 2017 Suntory and Nikka whiskies have won over a hundred accolades from prestigious international competitions.

Instead of adopting the spelling as “whiskey” like we do in the states, Japan uses “whisky” along with Canada and Scotland.

Some distillers started out as sake brewers, some continue to make both (sake is traditionally only made in the winter months). Some copper stills were used for shochu making before they were used for whisky. Many big distilleries have their pot stills made in Japan (and their own cooperages) while smaller ones rely on imports. Most distill the spirit only one time.

There are “Japanese twists” to not doing everything the Scottish way in malting, fermentation, distillation, maturation and more. Most malted barley is imported. Most whisky is colored with natural caramel food coloring.

Japanese whisky was first exported to the U.S. in 1934, a year after the end of prohibition. It wasn’t very popular, and with the onset of World War II this grew worse. However, during this period it grew in popularity in Japan.

Japanese whisky is considered “highly aromatic and floral.”

Some Japanese blenders eat the same food for lunch every day to “ensure a consistent” palate. Others avoid fish due to the oils and garlic for its lingering quality.

Mizunara, a rare Japanese white oak, is sometimes used for casks. The word “mizu” means water that the oak retains and “nara” means oak. This Japanese oak was originally used as sherry casks were hard to get in Japan during World War II. The oak is known to “expand the range of flowers” and other aromas in the whisky. There are downfalls: the wood is difficult to work with and all will leak at some point.

At Suntory Yamazaki Distillery they are experimenting with plum wine casks (the also make plum wine) for the finish on some whiskies. They are also aging some whisky in cedar casks.

Masataka Taketsuru, the founder of Nikka Distillery, started his career in Scotland learning all he could about making whisky. From there he became the first distiller in Japan – at Suntory’s Yamazaki Distillery.

Venture Whisky Chichibu Distillery has planted their own Mizunara trees – unfortunately they won’t mature for use for at least 150 years.

Currently there are ideas on using local peat, other local woods and Japanese barley. Smaller distilleries are exploring the idea of working together.

Whisky Reviews

The over 100 reviews are by leading Japanese whisky blogger Yuji Kawasaki. I found these most interesting as some of the descriptors were familiar as ones I’ve used before but others, more in the line of calling up a memory, were not familiar as I don’t live in Japan. Some of my favorites include:

It’s Japanese sliding doors, a tatami room with a flower vase in an alcove and a bird fluttering from a branch. In a whisky, it’s rare to see such beauty as this. Hibiki Deep Harmony.

…it’s rose thorns and faint smoke for an experience that’s reminiscent of hazy sunlight in a gloomy sky. Miyagikyo Single Malt (no age statement).

…it’s like a bouquet of flowers was chucked out of the glass and directly in your face. Miyagikyo Single Malt, 15 YO.

There’s Japanese incense as well as a chalky notes that is reminiscent of the lime powder used on baseball fields. The Nikka Whisky 1999, 34 YO.

There’s a warm bushel of flowers and a slightly open wooden gate leading into a house with a dining table. On it there are grapes and pears waiting to be devoured…Ichiro Malt Five of Spades.

It passes through like an arm going into a sleeve until its one with you in a relaxing and natural way. Ichiro’s Malt Two of Clubs

These descriptions made my mouth water, what about you? Get your book here à https://www.tuttlepublishing.com/japan/japanese-whisky

Ming River Baijiu Launches In The United States

July 18, 2018 by evebushman

NEW YORK (PRWEB) – Ming River Sichuan Baijiu proudly announces its launch in the United States. Crafted by China’s oldest continuously operating distillery, Ming River is produced using time-honored methods passed from master to apprentice for over 20 generations. With a passion to introduce an authentic baijiu for international spirit lovers, Ming River was founded by Simon Dang (Global Director of Marketing), Matthias Heger (Head of European Operations), Bill Isler (Chief Executive Officer), and Derek Sandhaus (Director of Category Education). Sandhaus is a leading global authority on baijiu, and the author of “Baijiu: The Essential Guide to Chinese Spirits,” the first English-language guide to baijiu.

Team photo.

“Baijiu has for years been the world’s most popular spirits category, but it’s still not well understood outside of China. There’s a tendency in Western media to focus on the drink’s potency and otherness, which misses the fact that baijiu is a diverse category of spirits with expressions that come in many strengths and styles. Two baijius can be as distinct from one another as gin is to tequila,” says Sandhaus. “There’s also a cultural dimension to alcohol in China. The Chinese have been producing distinctive alcoholic beverages for several millennia, and baijiu for about the last thousand years. It’s inseparable from the Chinese culinary tradition, and it contains a range of aromas and flavors one can’t find in any other type of spirit.”

Each batch of Ming River Baijiu starts with mash from locally harvested red sorghum grain and the purest waters from protected wells. It is fermented in earthen vessels with naturally harvested yeast cultures native to the lush river town of Luzhou that impart the distinctive terroir of Sichuan-style baijiu. After two months, the mash is unearthed and distilled in small batches using a traditional Chinese pot still. The spirits age for up to two years before the master blender balances them into Ming River’s distinctive flavor. The result is an uncompromisingly bold spirit with notes of pineapple and anise with a lingering mellow finish.

Baijiu is traditionally enjoyed neat at room temperature. Ming River’s fruity sweetness is the perfect counterpoint to the numbing spice of Sichuanese cuisine. As a clear but decidedly non-neutral spirit, in mixed drinks Ming River’s bold aroma and flavor can be called upon to perform like a rhum agricole, Jamaican pot distilled rum or a Batavia arrack, effortlessly finding a home in tiki drinks while also opening new possibilities for sours and aperitifs. Many classic recipes can also be reinvigorated by incorporating Ming River baijiu as a split base or even just as a rinse.

Ming River is available in a 750-ml. format, beginning in the states of New York, New Jersey, and California through Park Street Imports. Ming River is currently available now for purchase at Brooklyn Wine Exchange for $34. In July, Ming River will be featured in the cocktail menus at Kings Co. Imperial LES developed by Justin Lane Briggs and at Win Son by Jesse Shapell.

About Ming River (http://www.mingriver.com)
Ming River is the original Sichuan baijiu. Crafted by Luzhou Laojiao, China’s oldest continuously operating distillery since 1573. It uses time honored traditional methods passed from master to apprentice for over 20 generations. Ming River is distilled from grain, 45% alc./vol, Imported by Park Street Imports, LLC, Miami, FL.

The Circuitous Path from Network News to Fine Wine, by Tim Ortman (Part One)

June 7, 2018 by evebushman

Many roads can lead to a real love of wine. And I’m not talking about flirting with Chardonnay because “everyone else is doing it.” Or, a casual steakhouse affair with a glass of Cab, after which you return to your beloved Vodka martini. Nope. I’m talking about the head-turning, life altering, seminal moment many have experienced that plunges them head-first into a mesmerizing and totally foreign journey. The moment from which there’s no turning back.

I was a content and happy-go-lucky 25-year-old cameraman working in Chicago, the city of broad shoulders, and slowly becoming polished in my profession if still a bit culturally frayed around the edges. With so many deep-dish pizzerias and Italian beef options, I was leery, even fearful of fine dining where wine was a four-letter word. However, my Chicago bliss was rudely interrupted.

Unknown to me, I had been evaluated and selected for a life-changing upgrade. My talents (not my sophistication, I promise you) were deemed worthy of a promotion… a big one. As a result, my wife and I packed up and headed for Europe, where I would join the International Press Corps. as a staff cameraman and member of the NBC News Frankfurt bureau.

From the outset, the job was a dream come true. I was traveling through all of Europe (and the world, too, soon enough) covering news for a major American news network. But when I would gather with my colleagues for crew lunches, or when my wife and I would join friends for dinner, we felt like the gourmet’s version of a square peg in a round hole. Trying to blend in, we replaced my Coke and her Sprite with bottles of something called ‘mineral water’. (Who came up with that name, by the way, and was it intended to sound appealing?) And the meals were marathons. Lunches could last THREE HOURS and dinners often had no end in sight. The common thread throughout went something like this: once seated, a senior colleague, usually European, would utter some unidentifiable words to our waiter and, like clockwork, completely different bottles would appear. Their labels seemed to contain a secret code of uninterpretable French or, God forbid, German writing. Deciphering these codes was foolhardy at best and maddening at worst. Instead, we mimicked our friends and my coworkers and forced down the ubiquitous liquid, pretending to enjoy every drop. At least we no longer stuck out like sore American thumbs.

Eventually, I broke from the pack of lemmings and realized that I actually liked some of what I was imbibing. My taste – or ‘palate’ – leaned more to the white stuff over the red. I noticed that the white wines with French labels were subtly different from one another but generally tasted good. Those with German labels were generally off-puttingly sweet. And the red stuff with French labels just tasted like dirt. But the learning curve was mind-numbing and intimidating. What was the difference between a Pouilly Fuisse and a Pouilly Fume? And, what was a Pouilly to begin with? Asking such questions in a public forum would reveal me as the ignorant American rube that I was. Instead, I’d need to keep quiet and steal glances at labels when no one noticed.

(Editor’s Note: This story is broken into four parts, please return to this website on the same weekday next week for part two.)

Tim Ortman is an Emmy Award-winning cameraman and producer and author of the new book, Newsreal: A View Through the Lens When… He is a certified Sommelier and member of La Confrérie des Chevaliers du Tastevin. Connect with him on Facebook, @TimOrtmanWriter.