Review: BG Reynolds Tiki Cocktail Mixers

bg reynolds

Tiki drinks are some of the most iconic cocktails anywhere, but they’re so complicated to make that few people bother at home. The typical Mai Tai has five or six ingredients. The Zombie: More than 10. I never make these drinks myself, and it’s my job.

So, how about a shortcut, courtesy of syrup-maker BG Reynolds? BG is expanding its repertoire from simpler syrups into more complex but (almost) alcohol-free tiki mixers — just add rum ad you’re ready to go.

Each is made in small batches from natural ingredients (which you’ll note during the considerable amount of settling each undergoes after a few days of sitting idle). Shelf stable at purchase, the 750ml bottles can be refrigerated for up to 90 days after opening.

Thoughts on the three inaugural mixers follow.

BG Reynolds Mai Tai Cocktail Mixer – A mix of sugar, orange juice, lime juice, almonds, and various flavorings. Straight up, it showcases lime-heavy citrus and lots of gooey almond/marzipan notes, which together give it an interesting banana kick. Fortunately, the orange juice (not a Mai Tai ingredient, though orange liqueur is) doesn’t overwhelm the beverage. The addition of rum (I used Cruzan Single Barrel) tends to dominate the mix, so dial it back and shake well, which lets the vanilla in the rum shine alongside the almond sweetness. While the color is a bit too mustardy (due to the OJ) vs. the typically brown shade of the usual Mai Tai, the drink is full of flavor and tastes surprisingly authentic, making this a huge winner that works well. A- / $16

BG Reynolds Zombie Punch Cocktail Mixer – A mix of sugar, grapefruit juice, lime juice, pomegranate juice, Angostura bitters, overproof rum, and spices/flavorings. (The mixer is still under 0.5% alcohol, despite the inclusion of rum in the mix.) On the palate, cloves completely dominate — which is odd, because the traditional Zombie does not have cloves in the recipe. They’re so prominent it’s hard to taste much of anything else, but some vague citrus later on at least recalls grapefruit. Mixing with overproof rum as specified (I used Cruzan Clipper 120) turns this into a Christmas monstrosity, overflowing with cloves and gingerbread and the pungent petrol that overproof rum usually brings. I’m not sure what this is, but it’s not a Zombie that I recognize, nor anything that I could imagine drinking a full glass of. C- / $16

BG Reynolds Jet Pilot Cocktail Mixer – A mix of grapefruit juice, sugar, lime juice, Angostura bitters, overproof rum, and spices/flavorings. The functional flavor here is allspice — a cinnamon/clove mix that is pungent but is immediately more approachable than the Zombie mix. Standard, not overproof, rum is specified as the mixer here (I used the Cruzan Single Barrel again), and its addition brings the cocktail to a more satisfying balance. The cinnamon still dominates, but the tart citrus gives it some backbone. That said, the herbal aftertaste is enduring and a bit much, after a while. B / $16

bgreynolds.com

Review: White Wines of Murphy-Goode, 2014 Vintage

murphy-goode-the-fume-nv-266Murphy-Goode hits with a collection of three white wines, spanning the gamut of major California styles. All 2014 vintages, let’s dig in to these affordable bottlings.

2014 Murphy-Goode Pinot Grigio California – Lightly tropical and lightly aromatic — emphasis on “light.” This is a simple wine for simple time — summer sipping, barbecues, bar mitzvahs, you know. Touches of pineapple, particularly on the finish, give the wine more legs than its near transparency would indicate. Nothing fancy, but good enough for the price.  B / $13

2014 Murphy-Goode Chardonnay California – Modest on the nose with overtones of grilled meats, some lemon, and a little perfume on the back end. A bit nutty at times, the body is somewhat undercooked, with light melon notes and some nougat. Largely forgettable. C+ / $14

2014 Murphy-Good “The Fume” Sauvignon Blanc North Coast – Crisp and lemony, this is a mild and lightly perfumed expression of California sauvignon blanc, its focus squarely on its clean structure and mineral components. Steely but not harshly acidic, with just the slightest touch of honey, it’s a simple wine but feels solid enough this time of year. B+ / $14

murphygoodewinery.com

Review: Cambria Benchbreak 2014 Chardonnay and 2013 Pinot Noir

cambriaTwo new wines from Cambria and its Benchbreak series, a line of sustainably grown wines from the Santa Maria Valley. Thoughts follow.

2014 Cambria Benchbreak Chardonnay Santa Maria Valley – Intensely oaky and meaty on the nose, this chardonnay — which is otherwise lightly bodied and quite fruity — takes the butter and pushes it in a different direction — namely, toward sausage and smoked ham notes, which really put a damper on the party. The finish blends a vegetal and bacon character, neither of which I’m particularly looking for in a white wine and which definitely doesn’t work here, at least sans a meal. C+ / $22

2013 Cambria Benchbreak Pinot Noir Santa Maria Valley – Surprisingly light bodied, this gentle pinot initially offers forth light notes of tea leaf, cardamom, and simple red berries. Over time, it evolves a bit of a black pepper note — mild, but folding in a bit of crispness to what is otherwise a wispy wine. Grows on you, though. B / $25

cambriawines.com

Review: True Myth 2014 Chardonnay and 2013 Cabernet Sauvignon

 

true myth

True Myth is a new label from Edna Valley-based Niven Family Estates, inspired by the idea that “the one True Myth is Mother Nature.” Let’s tuck into the label’s first two offerings.

2014 True Myth Chardonnay Edna Valley Paragon Vineyard – Vibrant citrus on the nose, the oak element doesn’t emerge until you sip it, where modest oak and vanilla notes come to the fore. The citrus takes on more of a pineapple note as the finish arrives, and that tends to work well enough with the vanilla component. I get a touch of coconut, and hints of apricot and a dash of fresh herbs. Stylistically restrained in comparison to what you’ll find in Sonoma or Napa, it’s approachable poolside sipping as springtime starts to heat things up. B / $18

2013 True Myth Cabernet Sauvignon Paso Robles – A solid wine, bittersweet up top with a moderate to big body that showcases currants, hazelnut, mild vanilla, and even a little lime-like citrus on the rather tart but moderately long finish. Quite a nice little sipper, particularly at this price level. A- / $24

truemythwinery.com

Review: Wines of Kendall-Jackson Vintner’s Reserve, 2016 Releases

KJVR_13MerlotFour new wines in the KJ stable have recently been released, all in the Vintner’s Reserve line, the second (from the bottom) level in the five tiers that Kendall-Jackson produces.

Thoughts on these wines, all reds, follow.

2013 Kendall-Jackson Vintner’s Reserve Merlot Sonoma County – As inoffensive a wine as anyone could hope for, this simple merlot showcases blackberry and blueberry, with a modestly tannic core. Some vanilla comes to the forefront alongside a nice bite of bitterness and a gentle denouement. It’s a perfectly drinkable pizza ‘n’ pasta wine… but it tastes like it could be any varietal. B / $19

2014 Kendall-Jackson Vintner’s Reserve Syrah Santa Barbara County – Musty and smoky, even a syrah lover like me had some trouble pushing past the funk here. Once inside, the sour cherry core offers few real pleasures, and the bittersweet finish comes across as lackluster and cheap. C / $17

2013 Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon Sonoma County – The nose is bright with currants and blackberries, but the body is flat and almost watery, with zero finish. Harmless currants and black pepper stud the caramel-focused body for very brief time it spends on the palate, and the finish offers a slug of tannin that quickly fades. Improves with some air, but this isn’t a wine that should merit decanting. B- / $24

2013 Kendall-Jackson Vintner’s Reserve Summation Red Wine Blend California – A mystery blend that includes merlot, zinfandel, syrah, and other grapes. Lush, almost opulent, a big surprise in an otherwise lackluster lineup. Big currants and blueberry dominate, while soft tannins lead the way to some baking spice and vanilla notes on the finish. Excellent balance with a lush and rounded finish and an easy approachability. Buy this one; it’s a huge value. A- / $17

kj.com

Review: Jack Daniel’s Single Barrel Rye Whiskey

JD Single Barrel Rye BottleIt’s no secret that Jack Daniel’s has been working on its rye for the better half of the decade. The company has been putting out works in progress since the beginning. “Unaged Rye” came in 2012; a brash “Rested Rye” hit in 2014. Now, in 2016, the finished product is finally here.

My math pegs this about 3 1/2 years old. The mash hasn’t changed — 70 percent rye, 18 percent corn and 12 percent malted barley — and the rye undergoes the same charcoal filtration as all expressions of JD (and other Tennessee-based whiskies). It is worth noting that this final release has a significantly higher abv than either of the preview bottlings — and it is, curiously, a single barrel product.

On the nose, the new rye offers nutty, roasted grains at first, backed up with sweet caramel, some chocolate, menthol, and a little red pepper. Over time, a bit of that characteristic JD charcoal emerges. The big baking spice aromas of a typical rye aren’t immediately evident, but the nose isn’t atypical, at least, of a younger, rye-heavy bourbon.

The palate paints a somewhat different picture, offering a nutty character at first, fading into more grain with a fairly heavy toast. Dark caramel, licorice, some barrel char — elements of a fairly young but relatively indistinct whiskey — are all strong on the somewhat racy body. But the whiskey, at this age, remains a bit shapeless, offering a variety of muddled, barrel-driven flavor components but little to distinguish it from a young bourbon or blended whiskey.

That said, I found the spirit enjoyable and worth a look, though it adds little to the growing universe of rye. It’s clearly a young product — and probably still quite a bit ahead of its time — that will fare best as a mixer in a more intense cocktail.

Fans of Old No. 7 will wonder what the fuss is about.

94 proof.

B / $50 / jackdaniels.com  [BUY IT NOW FROM CASKERS]

Review: Deschutes Brewery Hop Henge Experimental IPA (2015)

Hop Henge 22ozDeschutes’ Hop Henge continues its run of being “just OK,” with this year’s special edition — well, late 2015’s special edition — of its “experimental IPA” incorporating Mandarin Bavaria and Centennial hops (among others). Bitterness is ratcheted quite a bit down from last year to just 66 IBUs, the overall impact of all this being, well, not all that much.

There’s a citrus note here that west coast IPA fans will find familiar, but a burlier character forest floor character quickly takes hold. Notes of mushroom and licorice persevere, then a familiar piney character becomes evident. Here, though, it has more of a solvent note than I’d like. The finish is clean but, unfortunately, just a bit watery.

As always, this is a fun beer to try, but it just doesn’t add much to the IPAverse.

8.9% abv.

B / $6 per 22 oz. bottle / deschutesbrewery.com