Review: Four Sigma Foods Mushroom Drinks

four sigma

You’re reading that right: The newest superfood you’re about to start consuming is the good old mushroom — only this time powdered and served as a hot beverage.

This innovation is being brought to you by Four Sigma Foods, which has created no less than 12 different mushroom-infused drink packets, including flavored coffee, flavored cocoas, and more mushroom-forward concoctions. Different varieties of each are available, as are products made with different types of mushrooms.

Why mushrooms? Hell if I know. Health benefits (immunity, etc.), Four Sigma says. These beverage mixers are designed particularly for people who take mushroom supplements (who knew?) but want something more potent than off-the-rack pills.

I checked out a trio of products spanning the line. I can’t tell you if they’ll boost your immune system, but here’s a look at what you can expect from the taste department.

Four Sigma Instant Reishi Mushroom Drink is one of the company’s best-sellers, made with reishi mushrooms, star anise, mint leaf, licorice root, and stevia. Here it’s particularly hard to detect much mushroom at all, as the sweet stevia, licorice, and anise all make much more of an impact. It’s a pleasant enough beverage, though a bit sweet for my tastes — and not something I’d likely drink on a regular basis. B- / $35 for 20 packets

Mushroom is slightly more detectable in the Four Sigma XOCO Red Hot Cacao Drink Mix, which adds cordyceps mushrooms to a packet of cacao, coconut palm sugar, guarana, and cayenne pepper. The mushroom gives the hot chocolate an earthy underpinning and provides an herbal finish to the drink. If you like your hot cocoa with less sugar and more depth, it’s one to try. B / $20 for 10 packets

The Four Sigma Mushroom Coffee adds cordyceps and chaga mushrooms to coffee powder (remember this is instant, not something you brew). Bring your own sweetener. Here you’ll find the most mushroom flavor of them all, going head to head with the coffee character to create a pungent, earthy, and sultry spin on coffee. Sure, it isn’t cold pour-over, but as instant goes, it’s surprisingly palatable and intriguing. B / $15 for 10 packets

Review: Bib & Tucker Small Batch Bourbon 6 Years Old

Bib-and-Tucker-BottleshotA newer part of the 35 Maple Street collection, Bib & Tucker is sourced bourbon from Bardstown, Kentucky (sorry, Indiana!), in barrel for 6 years. No mashbill information is available.

The whiskey cuts a frontier style on the nose, hot and loaded with lumber notes, cut with vanilla and some rye-driven spice. The body follows suit, kicking off with intense wood, then wandering into notes of burnt citrus peel, leather, toffee, some green hay, and toasted baking spices. The finish is lasting, hot, slightly astringent, and not overwhelmingly satisfying as it pinballs from one flavor to another.

Those who like their whiskey with a lot of push and punch may find B&T quite a delight, but I expect most bourbon aficionados will be put off by the lack of nuance and the over-exuberant youthfulness that Bib & Tucker exemplifies. While it has its moments and some charm, I think 50 bucks can go further elsewhere.

92 proof.

B- / $50 /

Review: 2013 Sequoia Grove Chardonnay Napa Valley

Sequoia Grove NV ChardonnayThis latest release from Napa’s Sequoia Grove is classic, buttery Chardonnay, offering an archetypal vanilla-apple core. It features an ample body with plenty of length, but there’s not much in the way of nuance from start to finish. The back end is a bit too lingering with sweetness, that vanilla component lingering for the long haul. You’ll know before the first sip if it’s something you’re going to enjoy.

B- / $20 /

Review: Wines of Tom Gore, 2015 Releases

Tom Gore Vineyards 2012 Field Blend_Bottle ShotTom Gore is a Sonoma County grape grower, nut farmer,chicken raiser, and olive oil maker — and now a winemaker with his first batch of wines hitting the market. Let’s tuck into this inaugural trio.

2013 Tom Gore Chardonnay California – Looks cheap, tastes great. Fresh and fruity, there’s buttery vanilla on the nose, but the body is all golden apples, fresh peaches, and nectarine notes. The finish is clean, with a rounded approach that lets the fruit shine through. Very easy to enjoy. A- / $15

2012 Tom Gore Cabernet Sauvignon California – A workmanlike cabernet, with simple jam structure, vanilla syrup, and a lacing of dried herbs. Relatively harmless, but nothing to write home about in the end. Plenty of fruit plus a modest tannic backbone — it helps that this wine is now three years old and has clearly matured a bit — give this an easy and uncomplicated drinkability. B- / $15

2012 Tom Gore Field Blend Alexander Valley – 35% petit verdot, 33% malbec, 21% merlot, 6% cabernet sauvignon, and 5% tempranillo. That’s a really odd blend — really odd — but as a wine this field blend works better than expected. The nose is moderately smoky with dense jam notes and some leather character. On the palate, plenty of tannin keeps things tight at first, but a strong current of fruit runs through it — plum and currants — to add balance. (Currant currents? OK.) Vegetal notes emerge on the finish, but this doesn’t really detract much, adding a curious nuance to the experience. Worth a try. B+ / $40

Review: Tippleman’s Not Quite Simple Syrups


Our friends at Bittermilk cocktail mixers have recently expanded to the world of syrups. Bottled under a new name, Tippleman’s, these are all sweet, non-alcoholic mixers designed to sub in for the “sweet” component in your drink. We tried them all on their own and in a cocktail. Each comes in 500ml bottles. Here’s what we thought.

Tippleman’s Syrup Burnt Sugar – An organic sugar/molasses-based syrup. Dense, molasses brown color. Port wine notes on the nose. Extremely sweet, with bitter coffee and berry overtones. It immediately dominates any cocktail it’s dropped into with both sweetness and a bitter edge. I like the bold direction it goes, but use it sparingly and with the appropriate spirits. A- / $12

Tippleman’s Syrup Lemon Oleo Saccharum – 2000 pounds of lemons go into each batch of this classic oily citrus concoction. Nice balance between lemon and sugar, with herbal overtones. There’s less lemon in cocktails made with it, as the sugar tends to wash the citrus out a bit. A solid, but understated syrup. B+ / $22

Tippleman’s Syrup Barrel Smoked Maple – Old Willett bourbon barrels are shaved, remoistened with bourbon, and smoldered under organic Grade B maple syrup. A dark brown oddity that smells like charred wood, but tastes like well-sweetened barbecue sauce. Clearly invented for whiskey cocktails, this is love-it or hate-it territory, a syrup that totally dominates its cocktails, but in a fun and unique way. A- / $29

Tippleman’s Syrup Falernum – A traditional tropical syrup, this is flavored with spices and lime peel, plus ginger juice (and lots of sugar). Quite intense with cardamom and some allspice, vanilla on the finish. An easy choice for any tropical drink you want to whip up, Very similar character when used as a mixer, creating that festively tropical yet brooding, Chinatown kinda vibe that really takes you someplace else. Well done. A / $17

Tippleman’s Syrup Ginger Honey – Ginger juice plus organic wildflower honey, diluted with water. This ought to be a no brainer, but it just doesn’t come together. A nose of fortified wine and citrus dominate, but the body is closer to sweet and sour sauce than anything the above would imply. The ginger is abruptly overwhelming in cocktails, with a kind of perfumy “grandma” character that is difficult to properly describe. Funky and old-fashioned. B- / $20

Tippleman’s Syrup Island Orxata – Cracked corn and toasted sesame are soaked to make a milk-like base, then bitter almond and jasmine is added. That doesn’t sound at all enticing, and the creamed-corn nose and marzipan-meets-cream-of-wheat texture aren’t exactly inspirational, either. Not offensive in cocktails, but it adds a layer of weirdness that is tough to shake. I’d rather not think this much about my mixed drinks. B / $16

Review: Jim Beam Signature Craft Harvest Bourbon Collection – Triticale and Six Row Barley

JB_SC_Harvest_TriticaleIt’s been over a year since Jim Beam announced the Signature Craft Harvest Bourbon Collection (see here, here, and here), a series of six bourbons that include an unusual grain — or a standard grain in an unusual proportion — in the creation of the whiskey. Now, the last two whiskeys are here, which include triticale and six row barley in the mash, respectively.

Triticale is a hybrid of wheat and rye that is starting to show up in distillery products of late. Beam must have gotten a big jump on this trend considering, as with the other Harvest Bourbon Collection bottlings, the whiskey is bottled at 11 years old.

Six-row barley is a type of barley, of course. Unlike two-row barley, which is used primarily in malted barley components, six-row is said to produce a grainier note to the mash, particularly when used in beer.

Let’s dig into these last two releases and see how they turn out. As usual, both are 90 proof.

Jim Beam Signature Craft Harvest Bourbon Collection Triticale – Racy on the nose, very rye-like, with cloves, nutmeg, and some red pepper, plus ample vanilla underneath. On the palate, it’s surprisingly easygoing — perhaps this is the wheat component of the hybrid showing through — offering gentle notes of baked dessert pastries, apple pie, and a little mint chocolate on the finish. A simpler style up front, it reveals more charms as it opens up over time. Give it that time and see for yourself. B+

Jim Beam Signature Craft Harvest Bourbon Collection Six Row Barley – The big question: Does more grain character come through with this experiment? I think it does, but so much time in barrel means it plenty tempered by wood. On the nose, it’s surprisingly heavy with alcoholic burn, then menthol and some fennel/licorice notes. The body is almost brutish — which is surprising, considering barley has the opposite reputation — tight and holding back, eventually giving up butterscotch, buttered popcorn, and some of those promised grainy notes, showing here in the form of buttered, toasted wheat bread. Despite all of this, the whole thing feels a bit undercooked, which is strange considering its age. Of all the HBC releases, this is the one whiskey that could probably stand another few years in the barrel. B-

each $50 (375ml) /

Review: Old Forester Birthday Bourbon 2015 Edition

OF BB 2015

At this time of year we celebrate two big birthdays: Brown-Forman founder Garvin Brown, and yours truly.

Only one of us gets a “birthday bourbon” in his honor, though. Today we tuck into the 2015 Old Forester Birthday Bourbon, a 12 year old bottling, in keeping with past expressions. Old Fo notes that this batch was all matured in the same warehouse instead of at multiple sites, and near a heat cycling duct, where it was exposed to very high temperatures.

The 2015 edition has a sharp nose, almost astringent as it reveals menthol, burnt sugar, and some hospital character. On the palate, things settle more into traditional bourbon character, but it’s still a bit of a bruiser in comparison to previous years’ releases. On the palate, Bit-O-Honey, more dark brown sugar, and big barrel char notes hit up front. As the finish builds, it takes on a sharp citrus character — flamed orange peel — along with some vanilla-chocolate character. An echo of menthol emerges on the back end, along with a not insignificant level of heat.

All in all, it’s a whiskey that’s missing a sense of balance. Though water helps to bring things together, it has the side effect of turning things a bit boring. There’s nothing offensive in the 2015 Birthday Bourbon, but it isn’t nearly as well structured as some of the past releases. (I re-sampled them back to 2010 and this was my least favorite; 2014 is drinking the best today, with 2010 faded quite a bit.)

Hey, not every birthday is going to be your favorite.

100 proof. 13,200 bottles produced.

B- / $70 /

Review: Flaviar “Eau de Vie! Oui!” Cognac Sampler & the Flaviar App

flaviar packs

We’ve been friends with Flaviar for quite a while, and we’re going to start looking more deeply into their sampler packs. These are available on a one-off basis or as a monthly subscription, featuring rum, whiskey, brandy, or just about anything else.

Today we’re looking at Flaviar’s Cognac sampler, a set of spirits packaged under the label of “Eau de Vie! Oui!” If you’re expecting a bunch of Remy Martin and Courvoisier, think again. With the exception of Hennessy and Martell, none of these are major-name Cogancs, and even the Hennessy is a Europe-only bottling. In other words, you’re getting stuff here you won’t likely find at your local watering hole.

Let’s take a look at the five Cognacs — each in 50ml quantities — in this pack.

Hennessy Fine de Cognac – Positioned between a VS and VSOP, not available in the U.S. (originally made for King George IV before he was crowned). It’s a junior Cognac, a little weedy and short, with some rough, wood-driven notes, but not without some charms. B-

Martell VSOP – Pretty nose, but a bit thin on the body. Solid caramel, vanilla, raisin, and baking spice notes. Well-integrated but not overwhelmingly complicated. An easy “house brandy” selection. A-

Baron Otard VSOP – Very mild nose, evoking cinnamon buns. Quite sweet on the tongue, more than the previous brandies, which really pushes the (raisin-studded) cinnamon roll character. Gentle, brown sugar finish… a well-made, mid-level brandy. B+

Dobbe Cognac XO – Lovely to see this XO taking on some rancio notes — fortified wine, coffee, dark chocolate. Lots of coffee on the nose, and a little tobacco and roasted nuts. A dense, almost pruny Cognac, but I liked its intensity quite a bit. Brooding and contemplative. A-

Gautier XO Gold & Blue – Nice, old Cognac here — well-developed golden raisins, baking spice, and lots of vanilla. While it doesn’t stray far from the path, it’s firing on all cylinders and drinking beautifully. A

Get a Flaviar Welcome Pack (including this one)

Flaviar’s also got a new app for iOS and Android, which lets you purchase bottles and tasting packs and see a “flavour spiral” for everything you’ve sampled. Kind of a neat spin on the flavor wheel, and fun to check out while you’re sampling spirits. Check it out on your relevant app store.

Review: Buffalo Trace Antique Collection 2015 Edition


As bourbon (and rye) mania continue to sweep the nation, this year’s Buffalo Trace Antique Collection is setting up to be one of the hottest releases ever. (Surely you’re heard about Stagg? If not, read on for the spoiler…) As always, these are all highly capable, unique, and for the most part worthwhile whiskeys. But here’s the particulars on how each one breaks down for me this year.

Sazerac Rye 18 Year Old – As it has for many years, this is 18 year old rye distilled way back in 1985 that has been sitting in a big metal tank since it hit its 18th birthday in 2003. Sazerac 18 changes a little each year, but not much. But now pay attention: This is the final release from the old tank. Next year’s release will feature whiskey distilled in 1998, and going forward, Sazerac 18 will be drawn from barrels filled 18 years prior. So — if you like what Sazzy 18 has been like in the past, get it now, as this is your last chance. In 2015, the nose offers exotic notes of brandied cherries, graham crackers, and whipped cream. This beautiful dessert character leads to ample wood on the initial rush of the palate — but this quickly segues to Christmas spices, more gingerbread, mulled wine, marzipan, and spiced, baked apples. The finish is long, soothing, and festive with its hefty spice character — perfect for holiday tippling. All in all, it’s a similar Sazerac 18 to the whiskey we’ve seen before, but like an old friend it’s one you still want to spend time with from time to time. 90 proof. A-

Eagle Rare 17 Year Old Bourbon – A 17 year old whiskey from the bottom three floors of Warehouses Q and I. Punchy with vanilla, caramel, and chocolate, this is a cocoa lover’s dream come true. A classic bourbon drinking at full maturity, it eventually reveals some allspice, barrel char, and a bit of menthol. This year’s whiskey is a fairly straightforward bourbon, one that even hints at its origins with some popcorn notes emerging on the finish — not something you often see in a whiskey of this age. Solid stuff on the whole, as it usually is. 90 proof. A-

George T. Stagg Bourbon – There’s quite a tale to go away with this one. Buffalo Trace says that it opened up 128 barrels of whiskey distilled in 2000 (making this 15 years old), but many of them only had 1 or 2 gallons of bourbon left in them. The shocking statistic: 84% of the original distillate evaporated! That’s quite an angel’s share… which means you are not going to find much Stagg on the market this year — one source I’ve seen estimates just 5000 bottles of this coveted whiskey will hit stores. 2015 is quite strong on the nose (this is 69% alcohol and dark as night, so prepare thy liver), but push through the alcohol to reveal intense vanilla, cinnamon, and cloves on the nose. The body is equally intense — lots of vanilla extract, cloves, and, surprisingly, licorice, plus a bit of barrel char on the back end. Give it water and it settles into a groove of burnt caramel and brown sugar with a little licorice kick. There’s not a lot of nuance this year — Stagg can often take on a dark coffee/chocolate tone — but it’s a very capable and highly enjoyable bourbon from start to finish. What else were you expecting? 138.2 proof. A-

William Larue Weller Bourbon – 12 year old W.L. Weller, from the second and sixth floors of warehouses I, K, and L. Appealing nose, and approachable even at this hefty proof (just 2% abv less than Stagg). It’s got a distinctly lighter style, with a nose of distinct butterscotch notes, fruit salad, and vanilla. On the palate, the butterscotch comes on strong, along with some marzipan and orange oil. Add water and the whiskey takes on an evergreen edge, though it’s still tempered with that almond paste/butterscotch sweetness. Kind of an odd combination of flavors — each enjoyable enough on its own, but all together a little bit scattered. 134.6 proof. B+

Thomas H. Handy Sazerac Rye – Six year old rye, as per the norm, from the fourth and seventh floors of warehouses I, K, and M. Slightly light in alcohol for Handy vs. previous years’ releases. Restrained on the nose, far more so than anything else in the collection. It’s just not altogether there, aside from some nutty and grainy overtones. On the palate, at full bottle strength, it features hot, toasty grain, some citrus/orange marmalade notes, and more than a bit of astringency. Water helps, bringing out more sweetness and some baking spice, but also tons of grain and some antiseptic notes that make the whole affair seem undercooked. There’s nothing wrong with young whiskey, but I question whether a rye that’s drinking so youthfully has a proper place in this collection. 126.9 proof. B-

$80 each /

Review: Sonoma Cider The Crowbar, The Washboard, and Dry Zider

sonoma dry ziderTwo limited edition ciders and one very limited reserve release from Sonoma Cider. These ones aren’t exactly my favorites, but maybe the descriptions will entice your palate…

Sonoma Cider The Crowbar – Dry cider, flavored with lime and habanero. Surprisingly spicy, with intense lime notes and quite a peppery punch behind it. It’s altogether a bit much for this otherwise simple beverage, but for the novelty factor it might be worth a look if you’re a heat-seeker. 6% abv. C / $9 per 4-pack

Sonoma Cider The Washboard – Dry, flavored with sarsaparilla and vanilla. This sounds — root beer cider!? — a lot better than it actually is. More sweetness would help to balance out the intense herbal character, and the vanilla is quite extracted. If you’ve ever tried to consume vanilla extract on its own, without some form of sugar to temper things, you can fathom where this cider is headed. 5.5% abv. C / $9 per 4-pack

Sonoma Cider Dry Zider – An organic, bone-dry cider that’s aged for three months in oak barrels that previously held Sonoma County zinfandel wine. A true oddity, with notes of dry red wine that pair with a crisp and clearly dry, tart apple character. Not a combination that I would have imagined — try blending your zinfandel and sauvignon blanc together and you’re on the right path — but it works better than expected. Again I can’t help but think stylistically it would be improved by some sweetness, but that’s just me. 6.9% abv B- / $NA per 22 oz. bottle