A Visit to Taft’s Ale House, Cincinnati
You’ll find Taft’s Ale House in the Over-the-Rhine District of Cincinnati, Ohio, a region still grappling with its rapid gentrification, a place where burned-out buildings will dominate one block, chick boutiques the next. Taft’s occupies the remains of a church here, rebuilt and converted into a working microbrewery/taproom, with long picnic style tables replacing the traditional…
Bar Review: Reserve 101, Houston
You’ll find Reserve 101 across the street from the House of Blues in downtown Houston, right on the corner, where the HoB’s enormous neon sign blares through the window. It might be enough to distract you from the place you’ve stepped into, a small bar that just so happens to have the largest whiskey collection…
Review: Old Fitzgerald Bourbon and Old Fitzgerald Bottled-in-Bond Bourbon
Old Fitzgerald is one of the more storied brands in bourbon history. First produced in 1870, it became a wheated bourbon only after being acquired by Pappy Van Winkle after Prohibition. The brand was one of the flagship offerings from Van Winkle’s infamous Stitzel-Weller Distillery until it shut its doors in 1992. The name is…
Review: Yee Haw Dunkel and Pale Ale
Yee Haw describes itself as “Fine Southern Beer,” brewed in Johnson City, Tennessee. Recently it introduced cans to its operation for the first time, and today we look at two of its most popular beers, poured from this very aluminum vessel. Thoughts follow. Yee Haw Dunkel – A dark Munich-style lager, this chewy brew is…
Review: Aermoor Vodka
Hailing from Hilton Head Distillery in South Carolina, Aermoor’s claim to fame is that it is “the world’s first cloud-sourced vodka.” What’s that mean? Says the company, “It is proofed using water from our atmospheric water generator, which pulls water vapors out of Hilton Head Island’s humid air, filters, and collects them.” In addition to…
Review: 2016 Vino dei Fratelli Prosecco DOC
It’s simple Prosecco, sure, but sometimes that’s what the day calls for. Fratelli’s rendition of the Italian sparkler is at first fresh and dry, but it ultimately takes a turn toward both a gooier consistency and a more fruit-focused core. The ultimate tasting note is akin to applesauce, though secondary notes of lemon curd and…
Tasting Report: 2016 Burgundy, Part 1
Frederick Wildman has one of the most discriminating and complete portfolios of imported wine, so when Wildman throws an event showcasing its impending release of Burgundy — a wine for which the company is particularly known — one goes to the event. 2016 was considered a very difficult growing year, with many producers bottling fewer…
Review: 2016 Paringa Sparkling Shiraz
Seldom seen in this part of this world is this oddity, the sparkling red wine. As with sparkling whites, it is intended to be served chilled, which makes for a doubly disarming experience — a cold red wine with bubbles in it. Paringa is slightly sweet, which gives the inherent currant, raisin, cinnamon, and clove…
