Author Archives: Rob Theakston

The Drinkhacker Shopping List – 10.31.2014

Welcome to the Drinkhacker Shopping List, our semi-monthly look back at the latest and greatest (and not so great) that we’ve reviewed. This edition finds us pretty heavy on the wines, along with some excellent bourbons and scotches — including a 50 year old Highland Park single malt. Happy shopping and happy Halloween!

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Recipe: Day of the Dead Cocktails, 2014

Recently we received an email with some recipes for drinks celebrating the upcoming Day of the Dead (see also this year’s Halloween cocktail compilation). Normally we just pick and choose from the recipes we receive and offer them up as a compendium, but mixologist Justin Noel did a such great job on each of these — featuring the newly released Espolon Anejo tequila — that it reasoned to post them all as a collection of their own. As always, make your own modifications to each recipe as you deem necessary.

Salty Air hires 150x147 Recipe: Day of the Dead Cocktails, 2014Salty Air
1 1/2 oz. Espolòn Añejo
1 oz. Fino Sherry
1/2 oz. Pedro Ximenez Sherry
1/4 oz. Luxardo Maraschino Liqueur
2 dashes of Regan’s Orange Bitters
1 dash of salt tincture
Orange peel (for garnish)

For Salt Tincture:
15 oz. kosher salt
15 oz. hot water
1 oz. vodka
Add kosher salt to hot water, stir to dissolve. Add vodka.

Add all ingredients in a rocks glass. Add large ice cube. Stir for 20-25 sec. Garnish with an orange peel.

Awake the Dead hires 150x147 Recipe: Day of the Dead Cocktails, 2014Awake the Dead
2 oz. Espolòn Añejo
1/4 oz. Coffee Demerara syrup
3 Dashes of cherry bitters
Orange peel (for garnish)
Brandied cherry

Coffee Demerara syrup:
8 oz. strong brewed coffee
8 oz. of Demerara sugar
Add coffee to demerara sugar, stir contents till dissolved.

In an old-fashioned glass, add the bitters, coffee demerara syrup, and Espolòn Añejo. Add large ice cube and stir the contents in the glass. Garnish with an orange peel and brandied cherry.

Luna de Cosecha hires 150x147 Recipe: Day of the Dead Cocktails, 2014Luna de Cosecha
1 1.2 oz. Espolòn Añejo
3/4 oz. Cochi Torino Vermouth
1/3 oz. Cynar
1/4 oz. Tempus Fugit Crème de Cacao
Brandied Cherry

In a mixing glass, add the crème de cacao, sweet vermouth, Cynar and Espolòn Añejo. Add fresh ice and stir. Strain into a chilled coupe glass. Garnish with a brandied cherry.

Highland Julep hires 150x147 Recipe: Day of the Dead Cocktails, 2014Highland Julep
2 oz. Espolòn Añejo
10-15 Mint Leaves
1/2 oz. Agave Nectar
1/2 oz. Chamomile Tea
Mint Sprig
Dried Chamomile Tea Leaves

Chamomile Tea
4 Chamomile Tea Bags
Brew four tea bags in cup of water.

In a julep cup, add 10-15 mint leaves, chamomile tea and agave nectar, and muddle contents. Add Espolòn Añejo, then add a lot of crushed ice and take a bar spoon to slightly stir ingredients. Add more crushed ice to form a cone at the top of the julep cup. Garnish with a Mint Sprig and dusted dried chamomile tea.

Drinkhacker Reads – 10.29.2014 – Fireball Is Not Being Extinguished

With the latest hubbub surrounding Finland’s removal of Fireball whiskey from its shelves, an international frenzy has started to sweep social media under the rumor that the phenomenon is being pulled around the world. Of course this sent many a frathouse and wedding party into stockpile mode. Sazerac Company, makers of the world’s most beloved Cinnamon Whiskey, reached out to us with the following statement:

Fireball Cinnamon Whisky assures its consumers that the product is perfectly safe to drink. There is no recall in North America. Fireball fans can continue to enjoy their favorite product as they always have.

Late last week Sazerac, the makers of Fireball, was contacted by its European bottler regarding a small recipe-related compliance issue in Finland.

Regulations for product formulation are different in Europe, which explains why recipes for products like soft drinks, alcohol/spirits and even candies and confections are slightly different than their North American counterparts. Fireball, therefore, has a slightly different recipe for Europe.

Unfortunately, Fireball shipped its North American formula to Europe and found that one ingredient is out of compliance with European regulations. Finland, Sweden and Norway have asked to recall those specific batches, which is what the brand is doing. Fireball anticipates being back on the shelves for fans in these countries within three weeks.

The ingredient in question was propylene glycol (PG). PG is a regularly used and perfectly safe flavoring ingredient. PG has been used in more than 4,000 food, beverage, pharmaceutical and cosmetic products for more than 50 years. Most people consume PG every day in soft drinks, sweeteners, some foods or alcoholic beverages.

The ingredient is “generally recognized as safe (GRAS)” by the U.S. Food and Drug Administration up to 50 grams per KG. In Canada, its use is limited to “good manufacturing practice” with no defined numerical limit. It is used in the Fireball flavor in very small quantities, less than 1/8th of the amount allowed by US FDA regulations.

All Fireball formulas are absolutely safe to drink and the use of PG in Fireball creates no health risk whatsoever. There is no recall in North America. Fireball fans can continue to enjoy their favorite product as they always have.

So rest easy, college bars and internet rumor distributors. Fireball isn’t going anywhere anytime soon.

Other quick links for today:

Fox News takes a look at how millennials are changing the wine world. [Fox News]

Forbes posts an op-ed on how wine lovers should be embracing new technology. [Forbes]

Glen Grant has announced the release of its 50 year expression in a limited edition of 150 bottles. [Harper’s]

Diageo is delaying plans for new distilleries due to global slowdown in demand. Is the bubble about to burst? [Reuters]

The Ardbeg aged in space for 3 years has returned home. [Popular Mechanics]

Recipe: Halloween Cocktails, 2014

Probably more than any other holiday in recent memory, our inbox has been overflowing with Halloween inspired cocktail recipes from various folks. It’s been quite tough to muddle (no pun intended) through all of them, and even tougher to narrow down our favorites. Here are but a few that we’ve tested and enjoyed for your consideration.

milkshake 100x150 Recipe: Halloween Cocktails, 2014Bourbon Pumpkin Pie Milkshake
2 cups vanilla ice cream
1/2 cup milk
1/4 cup cream or half and half
1 tablespoon vanilla extract
2/3 cup pureed pumpkin
1/2 tablespoon pumpkin pie spice
1/3 cup graham cracker crumbs
2-3 ounces of bourbon
frosting + sprinkles (or cinnamon sugar) for glasses

Add all ingredients to a blender and mix until combined. Rim glasses with a light coating of frosting then dip in sprinkles. Pour in shake and sprinkle cinnamon on top. Top with whipped cream if desired.

image001 105x150 Recipe: Halloween Cocktails, 2014Harvest Spiced Cider
(Courtesy of Sons of Essex)
2 oz Bacardi Gold
2 oz apple cider
1.5 oz canned 100% pumpkin puree
Dash of cloves

Combine in a shaker with ice the ingredients listed below. Shake vigorously and strain in to a tumbler filled with ice. Garnish with a large orange peel.

image001 150x89 Recipe: Halloween Cocktails, 2014Oaxaca Chakas
2 parts of Milagro Anejo
¾ parts agave nectar
1 part heavy whipping cream
2 parts milk
1 part oaxacan chocolate powder
freshly whipped cream

On medium heat, combine all ingredients except for the whipped cream, stirring casually until the mixture comes to a boil. Pour heated mixture into a coffee cup and top with whipped cream. Garnish with a stick of cinnamon.

Pernod Asinthe Green Beast 100x150 Recipe: Halloween Cocktails, 2014The Green Beast
1 part Pernod Absinthe
1 part simple syrup
1 part fresh lime juice
4 parts water
Thinly sliced cucumber wheels (for garnish)

Build in a Collins glass or punch bowl over ice. Garnish with cucumber slices

Zombie Breakfast
3/4 oz. Wild Turkey American Honey
3/4 oz. SKYY Blood Orange
1/4 oz. coffee liqueur
1/4 oz. cherry liqueur

Combine the American Honey, SKYY Blood Orange and cherry liqueur into a shaker over ice. Shake well and strain into a shot glass. Top with the coffee liqueur. (NOTE: Normally we don’t get all excited about shot based cocktails, but this one was surprisingly good.) Continue reading

Drinkhacker Reads – 10.27.2014 – Fireball GoPro Goes Viral, Vodka Distillery Goes Fireball

San Antonino firefighters were called to an East Bexar vodka distillery explosion at 8 am this morning. A propane or ethanol leak is currently the theory investigators are working with, but won’t have anything confirmed until looking at the distillery footage. Thankfully, only one worker was on the premises at the time, and he was treated and released with minor injuries. [KSAT]

No marketing firm could do better than this: It’s the sort of priceless advertising companies dream of. Someone stuck a GoPro camera onto a Fireball bottle and took pictures of a wedding party celebrating. Congrats to the happy couple, and congrats to Fireball for the readymade viral campaign. [Business Insider]

We all know that liquor store prices may vary upon quantity available, store location, and innumerable other variables. Gizmodo takes things a step further with an informal, unscientific survey of how much a bottle of Jack Daniels costs in each of the 50 states. [Gizmodo]

In science news, light alcohol consumption may help to retain memories in the elderly, neurologists are closer to figuring out why some drinkers become alcoholics and others do not, and spirit companies are not keeping their word about limiting alcohol advertising exposure to youth.

And finally today, Lucasfilm — that fine company that created and subsequently ruined the Star Wars saga — is suing New York’s Empire Brewing Company for the Empire Strikes Bock lager it serves at its brewpub, under the grounds it intentionally causes confusion between the two companies. Though the beer has been around for seven years now, there have been no reported cantina brawls because of it. May the farce be with you. [SFist]

Review: Speakeasy Bourbon

speakeasy 219x300 Review: Speakeasy BourbonSo this is an interesting one. Quietly released in a limited batch in September, the label reads that this was made by the Bardstown Club Distilling Company. However, a quick Google search reveals that this is indeed the handywork of none other than Willett, under another one of its noms de plume. This made Speakeasy all the more intriguing, given its recent string of quality offerings. And at a price tag of $30 what did I have to lose?

Not a lot, and thankfully there was plenty to gain. This is one of the most easygoing bourbons I’ve had in quite some time. It’s light and simple, with a nose of butterscotch and gratuitous amounts of vanilla, with a touch of crisp apples on the palate. Really ideal sipping for the transition from summer to autumn — and it’s a decent value. Not exactly sure how many bottles were made in this batch (or much more about it), but if you see one it may be worth picking up — especially if you’re not one who likes to pay top dollar for bourbon this time of year.

94 proof.

B+ / $30 / kentuckybourbonwhiskey.com

Drinkhacker Reads – 10.22.2014 – The Golden Age Of Bourbon?

Bourbon’s doing well. So well, in fact, that the Governor of the Commonwealth of Kentucky is serving Beam Black and donuts at a press conference praising the bourbon boom. So well that the Kentucky Agricultural Development Fund issued a 67 page report on Tuesday to celebrate its success. Just a few quick facts:

• Bourbon now contributes $3 billion in gross state product to Kentucky’s economy every year, up from $1.8 billion just two years ago, a 67 percent increase.
• More than 15,400 people owe their paychecks to the bourbon industry, compared to 8,690 in 2012, an increase of 77 percent.
• Barrel inventories are at their highest levels in 40 years, with more than 5.3 million aging currently in Kentucky.
• Production levels are up 53 percent in the last two years and 150 percent in the last 15 years.
• Distilleries plan to spend $630 million in capital investment over the next five years as the ad valorem “barrel tax” is offset by a corporate tax credit that distillers are required to reinvest in their Kentucky operations. This will create an additional 1,500 jobs, $43 million in payroll, and $5 million in tax revenue.
• Total capital investment will surpass $1.3 billion in projects over a 10-year period starting in 2008.
• Kentucky distillers source approximately 40 percent of all of their grain from Kentucky farms.
• The number of licensed distilling companies has tripled – from 10 to 31 in two years. That’s the most distilleries in Kentucky since the repeal of Prohibition.
• Distilling remains one of the state’s top job creators with a 4.35 spin-off factor, meaning every distillery job helps create four other jobs. Distilling now ranks second in total employment and job multiplier out of 245 industries (only animal processing ranks higher).
• Distilling industry employment is up 21 percent since 2000.
• New craft distilleries employ 127 people with salaries totaling more than $4 million. They have invested $30 million already, and plan to spend another $25 to $30 million in the next five years.

So one would think with all of these great numbers they would serve something a bit more upscale than Beam Black at a press conference. But this is Kentucky. Upscale ain’t what we’re about. But let’s enjoy the celebration like it’s the jazz age and the roaring twenties, when nothing bad ever happened to the U.S. economy.

Speaking of the roaring twenties, here’s something only rich people do: take a bath in red wine. We suppose grabbing a bunch of Two Buck Chuck and pouring it in the bathtub could also do the trick, but probably wouldn’t produce the intended results. Someone try this and tell us how it goes. [NY Mag]

On Monday, we featured a link to an interview with Balcones founder Chip Tate explaining his side of his legal travails to journalist Fred Minnick. Yesterday, Balcones ownership responded, on Fred’s blog, regarding Chip’s statements. Poor Fred. He must feel like a weird whiskey marriage counselor at this point. [Fred Minnick]

A few weeks ago we talked about this new sticklike gizmo on the market trying to Kickstart its way into the hearts of drinkers everywhere. Allegedly, the product ages whiskey faster. Overnight, actually. Gizmodo took it for a test drive, and much to no one’s surprise, Mother Nature was not fooled yet again. [Gizmodo]

And finally today, word reached us via press release that three professional golfers are, ahem, driving their way into the beer business. Freddie Jacobson, Keegan Bradley, and Graeme McDowell will launch a series of easy-drinking craft beers through their new company, GolfBeer Brewing Co. How they came up with such an inventive name — and such an underserved audience — we have no idea. Anyways, each craft beer was craftily crafted to suit each golfer’s taste profile. We’ve got the Freddie Jacobson Scandinavian Blonde Ale, Keegan Bradley’s New England Style Lager, and G-Mac’s Celtic Style Pale Ale, all of which will allegedly be on par in terms of price with other craft beers, and won’t be in the rough, with a smooth, easy finish. No word on whether Dorf will be the brand’s pitchman. [GolfBeer]

Drinkhacker Reads – 10.20.2014 – Chip Tate Opens Up and Other Legal Matters

We’ve been reading a lot about the recent turmoil surrounding Balcones distillery, its owners, and distillery founder Chip Tate. Now Chip comes on the record to speak with Fred Minnick over at Whisky Advocate to tell his side of the story. Judging from the look of things, this feud is just getting warmed up, and it’s going to get ugly quite quickly. [Whisky Advocate]

In other litigious news, the Wall Street Journal publishes an overview of the court battle currently in process against the folks at Tito’s Handmade Vodka. The suit is claiming Tito’s is made under false pretenses and is not really “handmade” as the brand claims. [Wall Street Journal]

Three folks have been arrested in a £80 million alcohol fraud bust by Her Majesty’s Revenue and Customs (HMRC) officers in London. Details are developing as of this post time, but officers believe the three to be part of a major booze diversion and laundering deal. We’ll follow up as more information becomes available. [Telegraph UK]

And finally today, just a heads up: Pappymania is almost amongst us. The Chicago Daily Herald runs the gratuitous profile piece on how folks can’t keep up with demand, and the Lexington Herald Leader follows up one year later on the now famous Pappygate heist (we still maintain it’s with Jimmy Hoffa). Bourbonr also has created a Pappytracker update application, so users can determine when Pappy arrives in their state. Oh yes, and if that wasn’t enough, there’s a new site dedicated to all things PvW: Pursuit of Pappy. So here we go!

The Drinkhacker Shopping List – 10.19.2014

It’s the weekend, and time for another edition of the Shopping List, our bi-weekly look back at the best and worst of new products we’ve reviewed. Lots to choose from this time, including a healthy survey of pumpkin flavored beers and some tequilas and whiskies receiving high marks. Whatever your palate may call for, we’ve something for everyone. We even have something for San Francisco Giants fans, who will no doubt be in need of a chaser to mix  salty tears as their beloved team suffers defeat at the hands of the Kansas City Royals in six games or less. [Heresy! -Ed.]

TheList1017141 525x1143 The Drinkhacker Shopping List   10.19.2014

Drinkhacker Reads – 10.15.2014 – Scotch-Inspired Chairs, Steve Jobs and Tax Adjustments

Good news for lovers of Scotch: the Balvenie has announced the arrival of three new expressions just in time for the arrival of the holiday season stateside. Retiring the Tun 1401 series, master distiller David Stewart is now turning his attention to Tun 1509: 35 traditional American oak barrels and seven European oak sherry butts will arrive married and bottled at the natural strength of 47.1% abv. The first bottles will appear on shelves mid-October with a price tag of $350. If that’s too thin for your blood, there’s also The Balvenie Single Barrel Traditional Oak Aged 25 Years, available in a limited edition of no more than 300 hand-numbered bottles drawn from a single cask, with a suggested retail price of $599. Or, there’s also The Balvenie Fifty, Cask 4567 which will only see 15 bottles arrive in the states, each of which will set you back a mere $38,000.

Better news for lovers of Scotch and/or fans of mid-century modern furniture: The Glenlivet has designed a chair inspired by its Nadurra range. Each chair is individually made and designed by British furniture maker Gareth Deal using Aberdeen Angus leather that’s been steeped in oak bark. No tasting notes supplied, but you can see the chair for yourself in this video.

Failing a takeover of SABMiller, Anheuser-Busch InBev is now fueling rumors of a potential merger or takeover of PepsiCo. [Seeking Alpha]

Following Monday’s allegations of tax evasion in South Korea, Pernod Ricard executives have dismissed the accusations. In a brilliant turn of phrase, Pernod executives spoke to Just Drinks and insist it was a matter of “tax adjustments,” and not a fine. [Just Drinks]

The Atlantic features a small profile piece on Samuel Adams figurehead Jim Koch, elevating his status in the craft beer industry with the unofficial title, “The Steve Jobs of Beer.” This poses the question: if Koch is Steve Jobs, who is the Steve Ballmer of the beer world? [Dan Gordon -Ed.] [The Atlantic]

And finally today, Johnnie Walker has announced the wide release of another new limited edition expression. John Walker and Sons Private Collection 2014 is the inaugural release in what is slated to become an annual event. Originally released earlier this year at select travel outlets, it is pulled from 29 casks and is set to be a limited edition of 8,888 bottles with a retail price of about $850.

Drinkhacker Reads – 10.13.2014 – Monday Roundup Edition

Lots of links to major items hit the inbox over the weekend, so let’s get on our way!

Pernod Ricard was fined $9.3 million for tax evasion in Korea. This on top of declining sales for many of its flagship brands over the last year. [Korean Times]

The newspaper of record offers up an op-ed piece on the beer monopoly, and renders a verdict in favor of small businesses. [New York Times]

In other beer news, Business Insider takes a look inside the marketing of beer to ladies, and how everyone hates pink colored beer. [Business Insider]

Good news for Bordeaux fans: France’s wine volume is expected to grow 10% thanks to a harvest recovery in the Bordeaux region. [Bloomberg]

Bad news for Bordeaux fans: Grape-rotting flies have been found in the region, and may damage future crop harvests. [Decanter]

The Financial Times is reporting that Diageo has a growth problem. Expansion has been rather limp lately, and there’s no magic pill to alleviate the situation. [Financial Times]

Apparently, removing age statements and short stocks are the best possible thing to happen in the Scotch sector. [The Spirits Business]

Sku posts about a bunch of new products coming down the pipeline that are receiving approval from the TTB, including potentially a new rye from Beam. [Sku’s Recent Eats]

And finally today, congrats to Whiskycast on making it to 500 episodes! If you’re not listening, you’re missing the best podcast on whisky that’s available. [WhiskyCast]

Drinkhacker Reads – 10.08.2014 – Scotch Sales Decline, Wine Lot Hits $1.6 Million

It’s not just the Irish. We’re also drinking less Scotch. While not as brutal as the dip in sales for Irish whiskey, which felt the pain of a recent 20% sales decrease, worldwide Scotch sales recently fell 0.8% according to a report released by report wizards Just Drinks. 14 of the 25 major markets saw a decline in Scotch consumption, but growth continues modestly in the United States, as well as in emerging markets like Russia and India. [Just Drinks]

Main Street’s Jason Notte goes inside the numbers and shows consumers just how much they are overpaying for each beer they drink. Presented as a counter argument (of sorts) to Notte’s article: a recent article in Forbes regarding the potential pitfalls of data journalism. [Main Street]

The protests in Hong Kong may have slowed things down for the general population a bit, but there were no signs of it at Sotheby’s auction, where the world’s most expensive lot of wine was auctioned off for $1.6 million yesterday. The 114-bottle set of Romanée-Conti wines date from 1992 to 2010 and were sold to an unidentified buyer, proving once again that not even government upheaval can stop wine lovers from getting what they want. [Forbes]

In the world of weird whisky news, the public battle between Templeton Rye and consumers still lingers on, and a Texas judge has found Balcones founder Chip Tate in contempt of court for violating a temporary restraining order against him by Balcones. No idea on how either of these stories are going to turn out in the end, but you can bet both of them are just hitting their respective strides.

And finally today, let’s end on a high note. The recent drought in California may have hurt many a agricultural crop, and when you combine that with the earthquake in Napa earlier this summer things aren’t exactly going the wine industry’s way. However, the Wall Street Journal is reporting a silver lining: that this year’s crop of grapes may produce some of the most flavorful fruit the region has yielded in some time. Only time will tell, but at least there’s something to look forward to in a few years. [Wall Street Journal]

Drinkhacker Reads – 10.06.2014 – Drink It Like Beckham, Irish Whiskey Plummets 20%

Retired Manchester United icon/Spice Husband David Beckham stars in a new ad with a bunch of A-List friends to promote his new whisky, Haig Club. Look for it to arrive stateside in the next few weeks. [Daily Mail]

The Spirits Business reports that even though there’s been substantial investment in the Irish whiskey sector, sales have dropped an astounding 20% in the past year. Once the widely touted “fastest growing spirits category in the world,” industry experts attribute the recent dip to excise tax increases. [Spirits Business]

Elsewhere in the Scotch world, a new consulting firm has been established for investors considering a jump into the rare whiskey world. Rare Whisky 101 will feature breakdowns, forecasts, and all of the other tools necessary for the informed investor, as well as a brokering service for matchmaking. [Telegraph UK]

In science news: data journalism is taken to task, Venezuelans are drinking more rum than ever, drinking 5 drinks a week can reduce the quality of one’s sperm, a new super yeast could tolerate heat and alcohol, a new pill could curb alcohol intake, and drunk men apparently have more fun than drunk women. We know a few ladies who would aggressively argue against this last finding.

And finally today, Shanken has a short interview with one of the nicest men in the Bourbon industry, Wild Turkey master distiller Jimmy Russell. Russell is currently enjoying his 60th anniversary at Wild Turkey, and offers up some quick insights on the state of bourbon and its future growth. [Shanken News Daily]

The Drinkhacker Shopping List – 10.03.2014

Hello, happy friday and welcome to this edition of the Drinkhacker Shopping List, or look back at the best (and not so great) of the last few weeks. It’s a bit light after a pretty heavy shopping list earlier this month, but thankfully, there’s something on here to satisfy (nearly) everyone’s tastes and budget.

TheList100314 525x883 The Drinkhacker Shopping List   10.03.2014

Drinkhacker Reads – 10.01.2014 – Quick Links Edition

Many stories to pull from today! Let’s get right to it:

A class action lawsuit against Templeton Rye has been given a green light to proceed. [USA Today]

Spirits Business reports UK craft distilling is predicted to double in 2014. [Spirits Business]

New statistics show that the top 10% of American drinkers consume more than 50% of the alcohol Americans drink annually. You’re welcome? [24/7 Wall Street]

Alcohol makes men smile more, and with good reason: because they’re drinking alcohol. [Daily Mail]

Researchers at UCLA believe antioxidants found in wine could lead to a new treatment for acne. [Westside Today]

Following a trend initiated by the Dutch in 2013, Germany is now paying alcoholics in beer to clean its streets. [VICE]

Labatt gives grain silos a facelift, then proclaims it to be the world’s largest six pack. Whatever makes them happy and gets them through the winter. It certainly won’t be the city’s hockey team.[WNEM]

Four Roses opens up a second visitor’s center on the Bourbon trail. Which is a great thing because one visit with Four Roses is just not enough. [Herald-Leader]

And finally today, Gizmodo looks at a barrel char at the Yoichi distillery and thinks it resembles a portal to hell. [Gizmodo]

The A-List – September 2014

It’s the top of the month and that means it’s time to look back at the best of the best that we’ve reviewed this week. We’re still enjoying a healthy onslaught of bourbons and whiskies thanks to the special/limited edition release season that’s now in full swing, but we also had a very special tequila, Casa Noble Anejo, which received the rare and coveted “A+” rating.

(Rob’s note: this month I fell in love all over again with Four Roses. I just finished off the Single Barrel custom-picked by my local store when the general release arrived on the shelf. It’s just as good as anything else they’ve put out this year. By the time you read this, it will most likely be off the shelf. But should you find yourself in a position to buy one, do so! See you in line for the Antique Collection!)

AList0914 525x875 The A List   September 2014

Drinkhacker Reads – 09.29.2014 – Of Pie Holes and £9000 Drinks

Shanken reports that the flavored spirits trend continues to migrate from vodka to whiskey with brisk speed. Those zany folks at Diageo are really amping things up with Sasparilla and Spiced (cinnamon & clove) flavored Jeremiah Weed bourbons, a new flavored whisky line called Pie Hole (Apple, Cherry and Pecan Pie flavors), and a Gala Apple Crown Royal expression in the coming months. [Shanken News Daily]

Is Beam master distiller Fred Noe considering a retirement? Not so fast. He’s starting a very slow transition into the phase, and Business Week takes a look at what he’s been up to, what’s next and what the Jeter-like final trip around the distillery might look like. [Business Week]

In other bourbon news, Brown-Forman is looking to break ground on a new $30 million distillery in downtown Louisville. The Courier-Journal is reporting that the new Old Forester distillery will contain a visitors center, fermentation, distilling, barrel-making, filling and dumping, and bottling. Look for it to be open around the fall of 2016. [Courier Journal]

Two long reads for consideration: The Chicago Reader takes an in-depth look at the recent controversy surrounding Templeton Rye, transparency, and whether or not it matters (it does). The second comes from the Denver Post discussing local craft spirits, popularity, and (again) transparency.

If you had any question about how little that football team in Washington DC thinks of its fans, consider this: they sold expired Budweiser to its fans at the game on Thursday night. Someone get the Goodell bot up and running for commentary. [CBS Sports]

And finally today, for those who are a fan of nighclubbin‘, pull up to the bumper for this one: a cocktail created in London for a mere £9,000 (that’s about US$14,000) named after legendary singer/artist/Bond villain Grace Jones. Consisting of a 1990 vintage Cristal and 1888 Samalens Vieille Relique Vintage Bas Armagnac brandy, the drink is topped off with gold leaf, Angostura bitters, and sugar. No word on whether or not the drink comes served in a coozie made of warm leatherette. [Daily Independent]

Recipes: Fall Friendly Cocktails, 2014

We’ve been getting hit with several recipe ideas to share for fall, so we figured we’d pass them along as an alternative to all of the pumpkin stuff that seems to be quite the craze this time of year. Enjoy!

 Recipes: Fall Friendly Cocktails, 2014Spicy Cutty Pear Cooler
1.5 oz. Cutty Sark Prohibition Edition
0.25 oz. Ancho Reyes Chile Liqueur
0.25 oz. lemon juice
0.25 oz. honey
2 oz. ginger beer
1/8th of a ripe pear

In a mixing tin, muddle the pear with honey and lemon. Add the Cutty Pro and Ancho Reyes and shake. Double strain over fresh ice into a Collins glass. Top with ginger beer and garnish with a pear slice.

Gotham Recipes: Fall Friendly Cocktails, 2014Gotham
(Created by Julie Reiner, New York)
1 ½ oz. Hangar 1 Straight vodka
1 ½ oz. Cocchi Americano Rosa
¼ oz. Ramazzotti Amaro
2 dashes orange bitters
1 lemon twist (for garnish)

Add all the ingredients to a mixing glass and fill with ice. Stir and strain into a coupe glass. Garnish with a lemon twist.

Dixie Dew
1.5 ounces Wild Turkey Russell’s Reserve bourbon
½ teaspoon Hiram Walker white crème de menthe
½ teaspoon Cointreau
Fresh mint, twist of orange (for garnish)

Fill glass with ice, then add each ingredient. Stir to mix and garnish with fresh mint or a twist of orange.

Rooster’s Vengeance
(Courtesy of the Warehouse, Charleston, SC)
2 oz Espolon Reposado
1 oz cinnamon syrup
.5 oz fresh lemon
2 dashes Tabasco
4 oz spiced apple cider

MidnightCowboy 200x300 Recipes: Fall Friendly Cocktails, 2014Stir ingredients together and add Tabasco to taste (note: the recipe calls for 2 dashes, but we added a bit more for extra kick).

Midnight Cowboy
2 oz Basil Hayden’s Bourbon
1 oz Myer’s Dark Rum
½ oz heavy cream

Fill a low ball or rocks glass with ice. Add each ingredient and stir until the cream is mixed. Serve with a plate of cookies if desired.

Review: Bruichladdich Bere Barley 2006

Bruichladdich Bere Barley 2006 Islay Single Malt Scotch Whisky 225x300 Review: Bruichladdich Bere Barley 2006I was privileged enough to score a dram of this through a recent trade with another local fellow who enjoys the Laddie just as much as I do, if not more. Lately I’ve been revisiting some of the Bruichladdich I have in the cabinet, just to see if time away has altered my enjoyment of the brand. It hasn’t. I still quite fancy my remaining ounces of Octomore, and Port Charlotte and “The Organic” are still just as satisfying as the first time. This expression of Bere Barley is of 2006 vintage and was bottled last year in an edition of 15,000. As usual with Bruichladdich, the packaging is modern and quite lovely. But let’s not judge a book by its cover.

The color is a gorgeous summer yellow, with a nose that’s heavily floral mixed with a blast of barley that opens up after a few drops of water (best to let it sit for a few minutes in the glass). There’s an immediate bit of crispness to the taste, almost acidic before giving way to soft citrus and traces of honey and pepper. By contrast to other expressions in the stable, it is surprisingly light, almost summery. The finish is lengthy and pleasant, with a mild tinge of smoke and sweetness. It’s surprisingly complex, given its relatively young age of 7 years, but at $60 it’s a reasonably good buy. Had I the opportunity to pick up a full bottle, I would strongly consider it. It’s not the best in Laddieland, but it’s certainly far cry from the worst.

100 proof.

B+ / $60 / bruichladdich.com

Recipes for National Coffee Day, 2014

Monday, September 29th is National Coffee Day; a holiday which all folks in love with the caffeinated bean can most certainly get behind and celebrate. We’ve received a few recipes to celebrate this festive occasion, although we suggest maybe not drinking them around the office (unless your boss is cool with that sort of thing).

RoseWithoutThorns white 266x300 Recipes for National Coffee Day, 2014Rose Without Thorns
1.5 oz Hennessy VS
2.5 oz cold brew coffee
4 raspberries
.5 oz ruby port
.5 oz simple syrup
Raspberries (for garnish)

Place 4 raspberries in a shaker tin, muddle, add other ingredients add ice and chill shake. Fine strain into a rocks glass (also works with Martini and Coupe glasses).

The Bold & Fresh
1.5 oz Hennessy
.75 oz pineapple juice
.5 oz simple syrup
.5 oz lemon juice
1 splash Chambord
2.5 oz cold brew coffee

Muddle raspberries in a shaker tin and add all other ingredients with ice and shake until well chilled. Fine strain into a rocks glass with ice, and garnish with a mint sprig.

Sweet Lavazza
1/2 oz. espresso
1/2 oz. Amaretto di Saronno
1/2 oz. cognac
1 bowl vanilla ice cream

Prepare in a shaker, serve in a cocktail glass, and top with grated bitter chocolate.

GMAGN white 266x300 Recipes for National Coffee Day, 2014Good Morning and Goodnight
1.5 oz coffee-infused Hennessy VS
.5 oz Tia Maria
.5 oz Madeira
1 dash Angostura Bitters
1 dash cherry bitters
Coffee beans (for garnish)

For infusion: let espresso beans sit in Hennessy for an hour. Add all liquids to a mixing glass with ice and stir until chilled. Strain into a rocks glass with a large ice cube and garnish with 3 coffee beans.