Showing posts with label drinkwire. Show all posts
Showing posts with label drinkwire. Show all posts

Wednesday, August 1, 2018

Heritage Distilling's Brown Sugar Bourbon (Review + Cocktail Recipes!)

Bourbon is always a good intro to whiskey drinking, thanks to its sweeter flavor profile. I recently tasted Brown Sugar Bourbon from Heritage Distilling, a distillery in Gig-Harbor, Washington.

The Brown Sugar Bourbon, or BSB, is an award-winning spirit in the Flavored Whiskey category, having received the gold medal from American Distilling Institute and World Whiskies Awards.
The whiskey is a corn, rye, and malted barley mash aged for less than 2 years in new American oak barrels. After aging, natural brown sugar and cinnamon flavors are added.

It's rich and sweet on the palate, naturally with plenty of cinnamon flavors. I imagine drinking this neat by the fireplace in the winter. Or on the rocks by a campfire, either way. This flavored whiskey had enough going for itself that you really don't need to mix this with anything, but just enjoy it on the rocks. It's easy enough drinking on its own!

I got this around July 4, though, and I had a BBQ with friends in my "backyard" (it's basically a parking lot but whatever). I decided to make a cocktail for my friends using a grilled ingredient!
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Thursday, July 5, 2018

Discovering the History and Intricacies of Madeira Wines

Now that it's just after U.S. Independence Day, I thought it's the perfect time to talk about madeira wines! Did you know Madeira was the wines used to toast the Declaration of Independence? Madeira was very popular with the founding fathers and others during that time. New York received half of the total exports of Madeira out of Portugal during 1785-1787. George Washington himself ordered 15 barrels of Madeira from 1759-1783.

Madeira wine comes from the island of Madeira in Portugal. The island sits on top of a shield volcano. Back in the old days, winemakers would add neutral spirits to their wines so they not spoil during the long sailing time to the New World. Some of the unsold wines are returned, and they found that the heat and movement had changed the flavors of the wines. They recreated this effect using the Canteira system, the traditional system of making Madeira wines. Instead of keeping the wines cool in a cellar, to make Madeira the wines are slowly heated.
Madeira

Thursday, December 21, 2017

Don Papa Filipino Rum Launch Dinner in Boston

I love tasting new spirits, especially those that come from unusual places. Don Papa Rum is a Filipino rum from The Bleeding Heart Rum Company that recently launched in Boston.
Specifically, Don Papa comes from the island of Negros, which is also dubbed Sugarlandia. The province of Negros Occidental produces more than half of the country's sugar. About 100 years ago it was the largest sugar producer in the world.

I recently went to a dinner at Shojo to celebrate the launch of Don Papa's rums in Boston.
Don Papa Rum @ Shojo
Don Papa is founded by Stephen Carroll, who was marketing director of Remy Cointreau. There are a number of rum distilleries in Philippines, but there are only two that export out of the country - Tanduay and Don Papa.
While rum is a popular spirit in the Philippines, a Filipino aged rum is a pretty rare proposition. But the Bleeding Heart Rum company had inherited a warehouse that happened to be filled with aged rums, and it started off the Don Papa line. Don Papa is named after Papa Isio, a leader of the Philippine revolution, and it is aged at least 7 years in American Oak. They also recently released the 10 year aged rum in the US market, which currently comprises of New York and Boston.

We started with a few Don Papa cocktails and a whole suckling pig.
Don Papa Rum @ Shojo

Wednesday, April 9, 2014

New Cocktails and Western Whiskey Menu at Bigfoot Lodge in Los Feliz

Bigfoot Lodge in Los Feliz didn't really have a craft cocktail menu - until now. Only for this bar, the 1933 Group has tapped Aidan Demarest and Marcos Tello's consulting company, Liquid Assets, to redesign the cocktail and whisky selection. Keeping in the theme, they've decided to go all Western for the whisky list - everything comes from west of the Mississippi.

Photo credit: Bigfoot Lodge
All cocktails are $11 and here are a sampling of them:
On Top of Old Smokey made Bainbridge organic whiskey out of Washington, honey, citrus juices, and "forest fire" which is a sprig or rosemary which they burnt upon serving, giving out a lovely aroma
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Amazing how aroma could accentuate a seemingly simple sour!

Saturday, January 25, 2014

A Sauvignon Blanc Dinner with Brancott Estate at Soho House

Sauvignon Blanc makes up 70% of all the wines produced in New Zealand. Brancott Estate was the first to plant Sauvignon Blanc and Pinot Noir grapes in Marlborough, back in 1975, and they seek to keep breaking ground with their new Chosen Rows Sauvignon Blanc. New Zealand sauvignon blancs are typically fruit forward and drank within the first 2 years. Their prices range no more than $30-35, in comparison to French sauvignon blancs which can go for $120-150. Brancott Estate and a few other pioneering wineries are now trying to make sauvignon blancs that are more about the structure and complexity, and can be aged, which is atypical for New Zealand.

I got to taste some of these wines and compared them to the French ones during a private dinner held at Soho House. Great food, great wine, and a beautiful view of Los Angeles.

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2010 is the first vintage of Chosen Rows to be released to the world (it will be released this year), and as such, we compared them to all 2010 vintages of two other New Zealand and two French wines.
Brancott Estate Chosen Rows Pour
Photo courtesy of Brancott Estate
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