tag:blogger.com,1999:blog-79215652033852438472024-02-07T09:58:30.944-08:00Matt's MiscellanyA blog dedicated to miscellaneous hobbies, pursuits, interests including wine, scotch, tequila, bartending, coffeeMatt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-7921565203385243847.post-33503100503949672922010-12-15T20:15:00.000-08:002010-12-15T20:16:06.156-08:00Springbank 10 year old 100°<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXN2SvWjGTl04pJIOzM-t9Kx6TTob_E3lw7OgRTSDJykyqIr10-2sXrStUPJ8ejzV9nbj2jtmS9UyBuTu0W-zdezk90GWDGrTUp2XZ4wSCLJLmViSivU2YwCaa4GvU-WpvK9DGfx_dW5g/s1600-h/springbank_100_2008.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 191px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441668190878685138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXN2SvWjGTl04pJIOzM-t9Kx6TTob_E3lw7OgRTSDJykyqIr10-2sXrStUPJ8ejzV9nbj2jtmS9UyBuTu0W-zdezk90GWDGrTUp2XZ4wSCLJLmViSivU2YwCaa4GvU-WpvK9DGfx_dW5g/s320/springbank_100_2008.jpg" /></a><strong><u>Springbank 10 year old 100°</u></strong><br />Bottled by: Distillery<br />ABV: 50%<br />Other: Non chill filtered, no color added.<br />Region: Campbeltown<br />Price: $50<br />Availability: Readily available<br /><br />Springbank is the best-known Campbeltown distillery and essentially sets the standard for that small whisky region. In addition to their namesake line of single malts, they produce a highly peated version known as Longrow, named for a nearby distillery that closed in 1896. Springbank is one of few distilleries (if not the only one) these days in which the floor malting, distillation, maturation and bottling are all done on the premises.<br /><br />This version is bottled at a fairly high 100° which allows you to add water as you see fit (I usually drink neat or with only the slightest drop of water) . Springbank also offers a standard 10 year old at 92°. As with other Springbanks, this is admirably bottled without added color or chill-filtration.<br /><br /><div align="center"><u>Tasting Notes</u><br /><strong>Color</strong><br />pale straw<br /><strong>Nose<br /></strong>Butterscotch and banana notes with modest peat smoke. Buttered popcorn.<br /><strong>Flavor</strong><br />Medium-bodied. Palate entry is sweet butterscotch again with a tangy mid-palate and a hot, spicy finish with some medium peat. Full flavored and nicely balanced.<br /><strong>Finish</strong><br />Long and spicy with medium smokiness<br /><strong>Rating</strong><br />90</div><br />Overall impression and notes: I've enjoyed every malt I have tasted from this distillery and this is no exception. While the proof is fairly high at 50% abv, this malt is eminently enjoyable with or without added water and has some very interesting and full flavors for a 10 year old.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com13tag:blogger.com,1999:blog-7921565203385243847.post-35785828733262065232010-12-14T20:47:00.000-08:002010-12-14T20:55:54.862-08:00Old Pulteney 12 year old<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvAZdPNaHbHxAFBrrn9vPHQyDgPLygTUMJTyAPkfd6FSxFuuUdzA4mpWArxzwTod6hjJ_4NILddiaxBGZS50kmpPF9RA5BpLE0spMyozsziG1jBwxA_631sgaOc81X-wsH0V5vK3nvQA/s1600/Old+Pulteney.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 205px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5550020118403407026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvAZdPNaHbHxAFBrrn9vPHQyDgPLygTUMJTyAPkfd6FSxFuuUdzA4mpWArxzwTod6hjJ_4NILddiaxBGZS50kmpPF9RA5BpLE0spMyozsziG1jBwxA_631sgaOc81X-wsH0V5vK3nvQA/s320/Old+Pulteney.jpg" /></a><strong><u>Old Pulteney 12 year old</u></strong><br />Bottled by: Distillery<br /><span id="SPELLING_ERROR_0" class="blsp-spelling-error">ABV</span>: 43%<br />Region: Highlands<br />Price: $30<br />Availability: Readily available in specialty shops<br /><br />Old Pulteney, located in the town of Wick, is the most northerly whisky distillery on the Scottish mainland. It sits on the east coast about 40 miles northeast of the Clynelish distillery. Both distilleries produce whiskies praised by connoisseurs as having a "maritime" character. Old Pulteney is known as the "Manzanilla of the North" in reference to the famous, delicate fino sherry produced in the coastal Spanish town Sanlucar de Barrameda.<br /><br />According to the bottle sleeve, the stills are quite odd:<em> the wash has no swan neck and it is thought that when the original still was delivered, it was too tall for the stillhouse and the manager insisted it was "cut off". The spirit still resembles a "smuggler's kettle" and both undoubtedly contribute to the distinctive character of the whisky. </em>I found pictures of both stills in this informative post <a href="http://whiskyforeveryone.blogspot.com/2010/11/distillery-visit-pulteney.html">here</a> and there is little question that they were jury rigged to fit within the constraints of the premises.<br /><div align="center"><br /><u>Tasting Notes</u><br /><strong>Color</strong><br />Medium amber with a reddish tinge<br /><strong>Nose<br /></strong>Bright and fruity (apricot), light sherry oak. Butterscotch candies<br /><strong>Flavor</strong><br />Starts out deceptively medium-bodied and round, with a sweet richness which dissolves into a light-bodied, mouthwatering, spicy finish. Some bitter orange, more apricot. Flavors are light and delicate. </div><div align="center"><strong>Finish</strong><br />Medium, spicy, warming</div><div align="center"><strong>Rating</strong><br />87</div><br />Overall impression and notes: This was an enjoyable new Highland malt for me. Not the most complex or flavorful dram, but a very enjoyable nose and a pleasant balance of sweetness and spice on the palate. A nice Highland counterpoint to the typical Speysider.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-16256850925003463462010-11-28T13:32:00.000-08:002010-11-28T14:30:25.271-08:00Wine Tasting in Paso Robles, November 2010Visited:<br /><br /><u>11/26/2010<br /></u><strong>Linne Calodo</strong> - Were only pouring the wines which weren't sold out - Outsider, Screwball and Slacker. Good wines, but didn't excite me for the price.<br /><br /><strong>Eagle Castle</strong> - kitschy castle with suits of armor and other castle-ey stuff inside. No wine to recommend here.<br /><br /><strong>Booker </strong>- A new one for me - excellent Rhone varietals. Enjoyed everything I tasted there. Incredible concentration and an interesting aging program. They had a 2006 syrah which had 48 months on oak(!) but was able to carry it well owing to the tremendous structure and concentration of the wine. Also enjoyed a blend with 60% counoise - Oublie. Purchased bottles of 2008 Alchemist (85% Syrah/15% Cabernet Sauvignon) 24 months, 2006 Alchemist 48 months, 2008 Fracture (100% Syrah) 24 months and 2008 Oublie (Cunoise, Mourvedre, Grenache). Highly recommended.<br /><br /><strong>Caliza</strong> - Another new one worth recommending - great Rhone varietals. Good wines all around, but the 2007 Syrah was exceptional. Great concenrated fruit. Purchased bottles of 2007 Syrah.<br /><br /><u>11/27/2010<br /></u><strong>L'Aventure </strong>- I'm never disappointed here, even though the tasting room was unusually slammed. Tasted 2006 Optimus, 2008 Cote a Cote, 2007 Cabernet Estate, 2008 Estate Cuvee and a new one, the 2008 Le Grandt Verdot (60% Petit Verdot). All of the wines were excellent with amazing concentration (the color on most wines was an inky purple) with excellent flavors of dark fruits, graphite and minerals. My favorites are always the Estate Cuvee and the Estate Cabernet Sauvignon. Purchased bottles of 2007 Estate Cabernet, 2007 Estate Cuvee and 2008 Estate Cuvee. Kudos to the tasting room staff for pouring a decent sized glass which enables a better tasting experience.<br /><br /><strong>Chateau Margene</strong> - After hearing about this winery from Paso locals for years, finally got to pay it a visit. Tasted a Chardonnay, Pinot Noir and Cabernet Sauvignon and Petit Syrah. Was disappoined in all the wines except the Petit Syrah which was good but unexceptional. The Cabernet which is highly touted, was lean and bell peppery - not my style at all.<br /><br /><strong>Four Vines</strong> - The only place of the day which only comped a single tasting (three of us had to pay). Did not taste any Zinfandels (probably sold out) which was disappointing. Their Petite Syrah Heretic is always a favorite of mine. Purchased a bottle of 2008 Heretic.<br /><br /><strong>Castoro Cellars </strong>- Picked up a great roast beef panini sandwich at the shop in front of Four Vines and headed over to Castoro for lunch. It was raining, so we all sat inside and shared a bottle of their Zinfandel, which was simple and good for $12.<br /><br /><strong>Turley -</strong> Followed a seemingly common pattern of having no new wine (presumably all sold out) and trying to hock older wines from 2005 and 2006. Tasted a bunch of Zins and even got to try the legendary Zinfandel and Petite Syrah Hayne Vineyard from 2005, but both were disapointing. The 2006 Dusi, a previous favorite of mine, was still tasting good.<br /><br /><strong>Denner </strong>- Another winery building an impressive track-record of year after year quality across the board. Tasted 2008 Ditch Digger, Syrah, Dirt Worshipper. I loved the Syrah and the Dirt Worshipper (my usual favorites here). Purchased bottles of 2008 Syrah and 2008 Dirt Worshipper.<br /><br /><strong>Jada </strong>- Great wines, each one paired with a fine cheese in the tasting room, a very nice touch. My favorite was the Hell's Kitchen, a rich blend of Syrah, Grenache, Mourvedre and Tannat. Don's favorite was the Strayts a blend of 60% Merlot and the remainder equal parts of Cabernet Sauvignon and Syrah.<br /><br /><strong>Halter Ranch</strong> - It was getting a little late in the day, but not too late to notice their 2007 Syrah and also that the guy tasting next to us was none other than Michael Gladis who plays Paul Kinsey on Mad Men. I get credit for spotting him, but Don's friend Scott gets credit for calling him out. He was gracious, shook our hands and even took some recommendations on wineries to visit. Purchased a bottle (supposedly the last one) of 2007 Syrah.<br /><br /><strong>Adelaida</strong> - This was a bonus at the end of the day. The palate was too tired to recall anything noteworthy, but we had a good time mixing it up with the tasting staff.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-11053510970668335602010-06-29T18:31:00.000-07:002010-06-29T18:32:15.378-07:00Got Grapefruit?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLDGcV2EfCpnOSlf_fRqur6ATjoVe7Kws2BLrk_Zl83xjApaIHcNaHf5WOxmZr8BW2n8XE22Vc6tbsEVY8gnWgoLwVbOGSwLS_T7ximeflp53ESs5uvTNo7oyJogDaWzahw_g6kfM7Lo/s1600/white-grapefruit.jpg"><img id="BLOGGER_PHOTO_ID_5488371409794144450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 270px; CURSOR: hand; HEIGHT: 256px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLDGcV2EfCpnOSlf_fRqur6ATjoVe7Kws2BLrk_Zl83xjApaIHcNaHf5WOxmZr8BW2n8XE22Vc6tbsEVY8gnWgoLwVbOGSwLS_T7ximeflp53ESs5uvTNo7oyJogDaWzahw_g6kfM7Lo/s320/white-grapefruit.jpg" border="0" /></a>I love the humble white grapefruit and the wonderful nectar it produces. The bitterness/ sweetness balance is exactly what I appreciate in a citrus fruit. It works great in simple cocktails - both gin and tequila are natural companions with their inherent citrus notes.<br /><br />If you're in possession of white grapefruit juice, either fresh squeezed (preferred, obviously) or from a bottle (I prefer Ocean Spray white grapefruit juice, which is surprisingly good for a bottled product and has no added sugar) and are wondering what to do with it, here are my two favorite recent grapefruit juice-based beverages for your consideration:<br /><br />The first is a mash-up of a gin (the "english") greyhound and a pink gin. The second is essentially a Paloma made with grapefruit juice instead of soda (thus the "still")<br /><br />They're both super easy to make. Try mixing up the ratios a bit for your optimal drink.<br /><br /><u><strong>Pink English Greyhound</strong></u><br />~2 oz. Gin (Beefeater (regular or 24))<br />~2 oz. white grapefruit juice.<br />2-3 dashes Angostura bitters<br /><em>Fill a double old fashioned glass with ice cubes. Fill 1/3 to 1/2 with gin. Top with grapefruit juice. Stir. Float 2-3 dashes of Angostura bitters.</em><br /><br /><u><strong>Still Paloma</strong></u><br />~2 oz. blanco Tequila (El Jimador)<br />~2 oz. white grapefruit juice<br />1/4 lime<br /><em>Fill a double old fashioned glass with ice cubes. Fill 1/3 to 1/2 with Tequila. Top with grapefruit juice. Squeeze lime into glass. Stir.</em>Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com2tag:blogger.com,1999:blog-7921565203385243847.post-8711122091636879642010-05-31T11:26:00.001-07:002010-05-31T14:24:00.115-07:00Ti' Punch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGczJp_8feELxTE9G4RtudnM_SPr3ur0fjemK8zSxniyOwUfPLqeqMWvykKE5dd3v9XCioBNJg6UgjXxiKS4MQZWM2fpoDgtbrDcSezjLnVaoYGC0m6qooLrMEkNYRS3Suxm0lE8Pnlfc/s1600/tipunch.gif"><img id="BLOGGER_PHOTO_ID_5477513078258690290" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 222px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGczJp_8feELxTE9G4RtudnM_SPr3ur0fjemK8zSxniyOwUfPLqeqMWvykKE5dd3v9XCioBNJg6UgjXxiKS4MQZWM2fpoDgtbrDcSezjLnVaoYGC0m6qooLrMEkNYRS3Suxm0lE8Pnlfc/s320/tipunch.gif" border="0" /></a> Leave your preconceived notions about fruity punches at the door. Ti' punch is a delicious, simple and very strong rum-based mixed drink made with high-proof rum and very little of anything else.<br /><br />Ti' punch is popular in the French Caribbean where rhum agricole rules the roost. Rhum agricole by the way, is made exclusively from sugar cane juice whereas most rum is made from molasses, a by-product of sugar production. It is made in Martinique, Haiti and Guadeloupe and even carries an official Appellation d'origine contrôlée (AOC) in Martinique. If you've never tried rhum agricole before, I suspect you'll be blown away by the intensity of estery fruit on the nose and the comparative full-body it has relative to a standard Puerto Rican white rum.<br /><br />A properly made Ti' punch contains simply cane syrup or sugar, lime and rum. Ice is optional (more on that later). Proportions vary greatly. It is a tradition to serve it <em>chacun prépare sa propre mort</em> which means "each prepares his own death". Now you're starting to get the idea.<br /><br />The punch is traditionally made with <em>blanc</em> (white) rum, but can be made from aged rums as well. As with tequila, I prefer the <em>blanc</em> in a mixed drink as it has more of the fresh cane character.<br /><br />I've made Ti' punch with Neisson blanc (Martinique) and Barbancourt blanc (Haiti). La Favorite is another fairly common rhum agricole from Martinique that I'll be trying in the future. I prefer the Neisson at 50% abv to the Barbancourt at 43% when using ice. Barbancourt is much easier to find (like at your local Bevmo) and just recently began bottling rum again after repairing the extensive damage done to the facilities during the earthquake (including the loss of $4M worth of inventory).<br /><br />For the cane syrup, I've been using Depaz cane syrup from Martinique. It's got a very nice bold flavor reminiscent of the rum itself. I found it at Bevmo and expect that the 750ml bottle will last a long time. You only need about a half teaspoon or less in the punch. The Barbancourt website lists a recipe for Ti' Punch Kreyol containing 1 oz of syrup to 2 oz of rum which is way too much. You could use raw sugar or raw sugar syrup as an alternative.<br /><br />Application of the lime has many schools. Some cut the lime in wedges, while I've seen many authentic pictures showing a disc cut from the side about the size of a half dollar. I've started doing this and enjoy the peel/fruit ratio. It's important to squeeze it well, expelling the oils in the process. Some drop it in the drink, others eschew this as barbaric. I add the lime to the drink.<br /><br />Finally there's the ice - or not. Traditionally it was drunk without ice, probably because ice was not readily available. Without ice you have a very strong drink, basically a large shot of high-proof rum with a small squeeze of lime and some syrup. Addition of the ice, while making the drink cooler also tames the rum a bit and blends all of the flavors. I like to add a few cubes of ice to my punch.<br /><br />Even with the ice, this is a very strong drink. What's so nice about it is that even the small amount of lime and sugar totally transform the rum into something more balanced and well-rounded. But not at the cost of the rum's character and flavor which really comes across.<br /><br /><u><strong>Ti' Punch</strong></u><br />2 oz. Rhum agricole blanc (preferably 50% abv)<br />dash of cane syrup (substitute raw sugar or raw sugar syrup)<br />disc-shaped slice of lime cut from the side or lime wedge<br /><em></em><br /><em>Add a dash of cane syrup to an old-fashioned glass. Squeeze lime over the syrup making sure to expel as much of the oil as possible. Add rum. Add 3-4 cubes of ice, stir and enjoy.</em><br /><br /><strong><span style="font-size:78%;">Note: Photo taken from </span></strong><a href="http://www.caribbean-spirits.com/index.htm"><strong><span style="font-size:78%;">Caribbean Spirits</span></strong></a><strong><span style="font-size:78%;"> website</span></strong>Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com1tag:blogger.com,1999:blog-7921565203385243847.post-4442125076991846732010-04-24T17:29:00.000-07:002010-04-24T19:21:34.669-07:00A Couple of Chinottos<img id="BLOGGER_PHOTO_ID_5463865961575563298" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 111px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OD-AiElv56Fwsi1Ck11PKXLSE34U5hWOMEJEsOZrNvGf8fjIv7Fspfh79VxaVk_XPwsU8jjBtzAjqlyuPTafXJjSEppu0jnllad65WBSbvJYmZB-9uEIwCTQKFw9dyrEUTX-JpPEYkw/s320/chinotto_SP.jpg" border="0" />Up for consideration in this post is the Italian soda Chinotto, a somewhat unusual tonic which combines the bitter chinotto fruit with some additional herbal flavors. It's kind of like an Italian amaro (envision a blend of Campari and Ramazzotti) in a refreshing soda format.<br /><br />Let me take this opportunity to note that I like Italian sodas in general. They seem to master the fine balance between sweet and sour or bitter and are usually made with high quality ingredients such as cane sugar and high percentages of fruit juice. My favorite grapefruit soda, Villa Italia is from Italy and the San Pellegrino Aranciata (orange) and Limonata (lemon) sodas are both excellent.<br /><br />Ok - getting back on topic, from Wikipedia:<br /><br /><em>The chinotto is a small, bitter citrus fruit that grows on the chinotto tree, which is also called the "myrtle-leaved orange tree" (Citrus aurantium var. myrtifolia). This tree grows to a height of three meters and can be found in Malta and in the Liguria, Tuscany, Sicily, and Calabria regions of Italy.<br /><br />The chinotto fruit is an essential flavor component of most Italian bitters (i.e., amari) and of the popular Campari aperitif. Its name is derived from China, where the tree was thought to have originated.</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nMtZOAxfsT1E0NDiHQMn4l9Pgxi_P8pSh6iVBGS8CuswdNNwOuDcZQX3C-YsFYaaQgoaLCvEzeeQdU-YjEc6MuJ04QkSQmJB1XhXeCXJrM0EyB0_tE26eEbViiqAGsMpfoNjQ64KVpE/s1600/abbondio+chinotto.jpg"><img id="BLOGGER_PHOTO_ID_5463869798898488546" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 72px; CURSOR: hand; HEIGHT: 192px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nMtZOAxfsT1E0NDiHQMn4l9Pgxi_P8pSh6iVBGS8CuswdNNwOuDcZQX3C-YsFYaaQgoaLCvEzeeQdU-YjEc6MuJ04QkSQmJB1XhXeCXJrM0EyB0_tE26eEbViiqAGsMpfoNjQ64KVpE/s320/abbondio+chinotto.jpg" border="0" /></a>I've only found Abbondio and San Pelegrino brand chinotto soda in the U.S. San Pellegrino is available at Bevmo, while I usually source the Abbondio at my local Giuliano's Italian deli (I recently found it at Hi Time as well). Both companies appear to lay claim to inventing chinotto soda. Wikipedia states that San Pelegrino claims to have invented it in 1932 while Abbondio's website states: <em>Chinotto was born in the 1940's from an original Abbondio recipe. Blended with a secret ingredient, it has a marked, fresh and unmistakable taste. </em>Much like the debate over who invented the Mai Tai, I'm sure we'll never know. In any case, I sat down with a 200 ml bottle of each for comparison.<br /><br />My tasting notes:<br /><br /><u>San Pellegrino</u><br />Nose - fragrant bitter herbs, caramel, licorice<br />Taste - Bitter citrus, herbs, caramel. Fizzier, brighter and more citrusy than the Abbondio.<br /><br /><u>Abbondio</u><br />Nose - Herbs and caramel.<br />Taste - Herbs and more pronounced dark burnt sugar. Delicate bubbles.<br /><br />The final verdict: Too close to call. They're different styles and appeal to the palate in different ways. The San Pellegrino is lighter and more citrusy. The Abbondio is darker with more caramel and herbal flavors. Both are fantastic and worth trying to any serious soda aficionado.<br /><br />Finally, there is an interesting <a href="http://online.wsj.com/article/SB121822603845025179.html?mod=hpp_us_inside_today">WSJ article</a> on Italian sodas which contains some good discussion as well as a couple of interesting cocktails containing chinotto soda. I've tried and enjoyed the Dela Mela which is basically a chinotto and apple brandy highball (yes, yet another great opportunity for me to use the indispensable Laird's apple bond!)Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com1tag:blogger.com,1999:blog-7921565203385243847.post-33793682834052585902010-03-27T07:34:00.000-07:002010-03-27T15:05:36.900-07:00Top Ten RumsKaiser Penguin is running an interesting post on <a href="http://www.kaiserpenguin.com/10-rums-everyone-should-have/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+kaiserpenguin+%28Kaiser+Penguin%29">top ten rums</a> everyone should have in their collection.<br /><br />I'm not a rum expert by any means, but I've made it a point to get out there and try some of the better examples. Here's my list of the best ones that I've tried so far:<br /><br />1. El Dorado 15 year (Guyana)<br />2. El Dorado 5 year (Guyana)<br />3. Appleton Estate V/X (Jamaica)<br />4. Appleton Estate Extra 12 year (Jamaica)<br />5. Coruba Dark (Jamaica)<br />6. Santa Teresa 1796 (Venezuela)<br />7. Ron Zacapa Centenario 23 year (Guatemala)<br />8. Lemon Hart 151 (Guyana)<br />9. Cruzan Single Barrel (St. Croix)<br />10. Mount Gay Sugar Cane (Barbados)<br /><br />With regards to some of the other rums mentioned in Rick's post, I found it interesting that Kraken and Old New Orleans spiced rums seem to get a lot of respect from the experts. Smith and Cross (from Haus Alpenz) a Navy Strength pot-still rum from Jamaica also got a lot of votes and I will definitely pick up a bottle to try. Despite many tries, I just cannot muster any love for J. Wray and Nephew overproof rum. It's estery and exotic with a lot of fresh cut pear aromas, but I just don't care for it and I find that it overpowers everything that it's used in. Another popular one was Clement VSOP (Martinique). I have a bottle and like it, but when tasted among the other rums it has a distinct sulphurous aroma that puts it out of my top ten.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-46118734938914969522010-03-14T21:56:00.000-07:002010-03-14T21:56:53.935-07:00Some Czech Pilsners<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrW5vCZH7YbFNBMOUwln14IhMZZkk1p6jpzkQ-EtUjOvWZzG90FZFRaOvvpiWlizDYIuvxnXJjOl6yG-daK5tDLAz6eiuFcKiOMPOBY9yzukxdUBdWQC7vLAVmmWjvkrnY0DjqMnP52Aw/s1600-h/pilsner%20urquell%20bottle.jpg"><img id="BLOGGER_PHOTO_ID_5448716000119829746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 103px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrW5vCZH7YbFNBMOUwln14IhMZZkk1p6jpzkQ-EtUjOvWZzG90FZFRaOvvpiWlizDYIuvxnXJjOl6yG-daK5tDLAz6eiuFcKiOMPOBY9yzukxdUBdWQC7vLAVmmWjvkrnY0DjqMnP52Aw/s320/pilsner%2520urquell%2520bottle.jpg" border="0" /></a>I was first introduced to Czech Pilsners by way of Pilsner Urquell during my college years. Back then, Trader Joe's used to carry it in "hornets", or 22 oz. bottles. It was a standard at my roommate Rob's house and quick became one of our must-haves in our early days of connoisseurship. I got the chance post-college to visit the Pilsener Urquell brewery in Pilsen and was able to taste the beer fresh, prior to filtration - a real treat. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIn4AcFMk03gJTu5muI9Nz7MeuWi-JA0sZ2BAOjCM34CXVm-Dr6FFieZrhyxgyZSAxjDMvtDtUjtYZmUwZH3J1zGb_afesVoQfpNcasP-KIlSFkcifGaKltX_DrQAI_gryiy3aXA4RD-Y/s1600-h/Czechvar.jpg"><img id="BLOGGER_PHOTO_ID_5448716930101533778" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 102px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIn4AcFMk03gJTu5muI9Nz7MeuWi-JA0sZ2BAOjCM34CXVm-Dr6FFieZrhyxgyZSAxjDMvtDtUjtYZmUwZH3J1zGb_afesVoQfpNcasP-KIlSFkcifGaKltX_DrQAI_gryiy3aXA4RD-Y/s320/Czechvar.jpg" border="0" /></a><br /><br />Over the years, I've tried a few different beers from the Czech Republic and decided it would be fun to taste a few of the more famous brews comparatively. For this tasting, I've assembled: Pilsner Urquell (Pilsen), Staropramen (Prague) and Budweiser Budvar (a.k.a. Czechvar from České Budějovice).<br /><br />The beers were tasted blind in Riedel Vinum port glasses. Following are my tasting notes and scoring:<br /><br /><strong>#1) Pilsner Urquell, 91 points</strong><br />color - medium gold<br />nose - medium maltiness with some cereal grain and light hops<br />taste - Nice bright hoppiness with a pleasant bitter finish<br />finish - fairly long and bitter<br /><br /><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLcExWzXAMGE18HHhpoQu2laNzc-JYSTmeErht4NIiTl29xfmSPZ6rGjQm76QAkQ_eeph0aV1EnbnOkkRIg2DPXy4cTFPqhFwECgh41g_i2JqjHNfeK0GKzC1t_Y82n-7JQZ0-Q_U7WQ/s1600-h/staropramen20bottle.jpg"><img id="BLOGGER_PHOTO_ID_5448717283074235634" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 83px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLcExWzXAMGE18HHhpoQu2laNzc-JYSTmeErht4NIiTl29xfmSPZ6rGjQm76QAkQ_eeph0aV1EnbnOkkRIg2DPXy4cTFPqhFwECgh41g_i2JqjHNfeK0GKzC1t_Y82n-7JQZ0-Q_U7WQ/s320/staropramen20bottle.jpg" border="0" /></a>#2) Czechvar, 89 points</strong><br />color - the lightest of the group. Yellowish gold.<br />nose - appetizing with bitter hoppiness. Delicate.<br />taste - light on the palate and in flavors. Delicate malt and hops. Not much bitterness, but not much anything. With extended tasting, some honey and flowery notes emerge.<br />finish - medium-short.<br /><br /><strong>#3) Staropramen, 86 points</strong><br />color - darkest of the group. Golden amber.<br />nose - Richer and more malty than the Czechvar.<br />taste - Rich, with some maltiness and and bitter hops. Some off, metallic notes.<br />finish - medium length.<br /><br />Final Notes - Pilsner Urquell remains the standard among Czech Pilsners and is the "original" Pilsner, dating back to 1842. Czechvar, one of my other regular favorites is definitely a lighter style and is perfect for a hot afternoon with its crisp, clean flavors. Staropramen is a good beer, and I enjoy it on its own, but in the comparative tasting, that ominpresent metallic note knocked it down a few points.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-71539444403663956772010-02-23T20:45:00.000-08:002010-02-23T20:47:03.487-08:00Orval Trappist Ale<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyDBUhHuvmsxosMPR3RjnLWHOjcjLzDOCCCvx4Cxh4e_2xbpivU89WDkNgrkUVl5us_FsGC76Xl3tTwczxNW_M8AhaOFMlzZ8vT2pQQWpqSgYnMKiYn_xbm3cc9kill2I0jLpq1sljkA/s1600-h/Orval_Large.jpg"><img id="BLOGGER_PHOTO_ID_5441653586293115794" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyDBUhHuvmsxosMPR3RjnLWHOjcjLzDOCCCvx4Cxh4e_2xbpivU89WDkNgrkUVl5us_FsGC76Xl3tTwczxNW_M8AhaOFMlzZ8vT2pQQWpqSgYnMKiYn_xbm3cc9kill2I0jLpq1sljkA/s320/Orval_Large.jpg" border="0" /></a> I've been on a bit of a Belgian beer kick lately. My interest was stoked by a recent trip to <a href="http://www.wurstkucherestaurant.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Wurstküche</span></a> (translation: sausage kitchen) - a great exotic sausage place in the LA arts district.<br /><br />Described by Rachel's brother Zack as a "hipster German" joint, it serves up great sausages along with some sensational beers - many on tap all in a modern, slightly minimalist setting. Aside from offering a rarely seen style, Berliner <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Weisse</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Wurstküche</span> seems to make something of a specialty of offering a broad selection of Belgian ales, many on tap, and served from the "proper" chalice - shaped glass with the brewery's mark on it.<br /><br />Some of the highlights that night were <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Duvel</span> Green (a light, draft-only version of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Duvel</span> that omits the in-bottle fermentation) and La <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Chouffe</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Houblon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Chouffe</span> (the former a fruity, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">hoppy</span>, yeasty, spicy golden ale, the latter an even <span class="blsp-spelling-error" id="SPELLING_ERROR_9">hoppier</span> and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">fruity</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">india</span> pale ale). Oh, and the sausages and mustard were great too.<br /><br />Since then I've been drinking a variety of Belgian ales, mostly <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Tripels</span>. When I came across this bottle of Orval, I tasted something unlike any beer I've tried before.<br /><br />Orval is a Trappist pale ale. Only one beer is brewed and in only one format as far as I can tell - an attractive bowling pin-shaped 11.2 oz. bottle (pictured above).<br /><br />The beer I tasted was bottled in January 2009, so it's just over a year old. Incidentally, it has a "best before" date of 5 years from the bottled date. The beer pours a deep amber with some haziness typical of yeasty Belgian ales. On the nose, it smells of cut flowers with some raspberry and citrus. On the palate, there is a fairly strong flavor of elderflower with some berry notes that follow through from the nose. The finish is clean with some nice bitter <span class="blsp-spelling-error" id="SPELLING_ERROR_13">hoppiness</span> and with the elderflower continuing to linger.<br /><br />It's fairly readily available - I bought this bottle at the local <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Bevmo</span>. If you're looking for something different from Belgium, this is certainly a beer worth trying with its exotic flavors.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com1tag:blogger.com,1999:blog-7921565203385243847.post-42204940173973651252010-02-15T20:28:00.000-08:002010-02-15T20:32:32.638-08:00Highland Park 18 year old<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_6Zl8bFf6Lcn623pYH_3o0Qc77YbktmkoghpsuqRJqAN479DzDIQEVEVjqVCdtHLMFngq2PcDWw2af1L04wRV4noTljU64U0usNyynY3LmtzvRStyJIvF3WzEPsvVRu7ZBSxUfHAkoU/s1600-h/highland_park_18y.bmp"><img id="BLOGGER_PHOTO_ID_5437824319808485250" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 224px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_6Zl8bFf6Lcn623pYH_3o0Qc77YbktmkoghpsuqRJqAN479DzDIQEVEVjqVCdtHLMFngq2PcDWw2af1L04wRV4noTljU64U0usNyynY3LmtzvRStyJIvF3WzEPsvVRu7ZBSxUfHAkoU/s320/highland_park_18y.bmp" border="0" /></a><strong><u>Highland Park 18 year old</u></strong><br />Bottled by: Distillery<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">ABV</span>: 43%<br />Region: Islands (Orkney)<br />Price: $100<br />Availability: Readily available in specialty shops<br /><br />I first tried Highland Park 18 year old several years back when my scotch-drinking Uncle was in town for vacation. We picked up a bottle at Hi-Time and drank it next to the 12 year old. The differences are quite pronounced. The additional barrel age provides extra richness and brings forth more of the complexities from the sherry wood such as leather and nutty elements.<br /><br />Today the bottles have changed to the "flask" shape shown in the <a href="http://mattsmiscellany.blogspot.com/2010/02/highland-park-12-year-old.html">Highland Park 12 year old</a> post. I still have the bottle like the one shown above which has a nice impression of the Orkney islands molded on the bottom.<br /><br />See <span>the Highland Park 12 year old post </span>for details of the distillery.<br /><br /><div align="center"><u>Tasting Notes</u><br /><strong>Color</strong><br />Medium-dark amber<br /><strong>Nose<br /></strong>Delicate peat, dried fruits, a floral element. More sherry and oak than the 12y. Even more complexity.<br /><strong>Flavor</strong><br />Medium-to full-bodied. As with the 12y, an incredible roundness and balance of flavors but richer and more elegant still. Retains the sweet honey, complex dried-fruit character of the 12y, with additional sherry and oak intensity. Some nuttiness. Leather. Vanilla. An endless cascade of incredibly well-balanced and integrated flavors.<br /><strong>Finish</strong><br />Long, rich, round, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">oaky</span><br /><strong>Rating</strong><br />97</div><br />Overall impression and notes: I've had this malt on many occasions now and I'm very comfortable saying that Highland Park 18 year old is the <em>single best spirit of any kind ever to have passed my lips</em> to-date. Period. Reserving the extra 3 points for a perfect score is really only wishful thinking on my part - some motivation to continue the search for something better, however unlikely.<br /><br />Worth every penny at around $100, but an absolute steal at the $50-60 it was a few years ago...Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-21060125340586559402010-02-15T20:26:00.000-08:002010-02-15T20:28:06.386-08:00Highland Park 12 year old<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUumrBl19b83kWfj1QzKFl0N1a3VBps2-vLGANiThBFFTszfbyO1XqgN1wXOjc7ZedpkS-209_tUPSxuuemifxhtVFgyuUs-SIm3gdkxlb8kgfDKbG9Xnj0tBk0CqYfe4nJUaM9bHbjqg/s1600-h/highland-park-12-year-old-malt-whisky-40-p.jpg"><img id="BLOGGER_PHOTO_ID_5437816829101234194" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 217px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUumrBl19b83kWfj1QzKFl0N1a3VBps2-vLGANiThBFFTszfbyO1XqgN1wXOjc7ZedpkS-209_tUPSxuuemifxhtVFgyuUs-SIm3gdkxlb8kgfDKbG9Xnj0tBk0CqYfe4nJUaM9bHbjqg/s320/highland-park-12-year-old-malt-whisky-40-p.jpg" border="0" /></a><strong><u>Highland Park 12 year old</u></strong><br />Bottled by: Distillery<br />ABV: 43%<br />Region: Islands (Orkney)<br />Price: $35<br />Availability: Readily available in specialty shops<br /><br />Highland Park has long been a favorite whisky. Ever since reading about it in the late Michael Jackson's definitive <em>Complete Guide to Single Malt</em> <em>Scotch</em>, I've had somewhat of a fascination with the malt. Its place on top of the pillar was firmly established in my first real blind scotch tasting (many, many moons ago) when both my friend Rob and I picked HP 12 as the undisputed victor among many other respectable malts. Since that time, I've regularly purchased bottles of the 12 and 18 year old versions and never cease to be amazed by the richness and bottomless depth of flavors they possess.<br /><br />Highland Park distillery is located on the island of Orkney and is the most northerly in Scotland. Aside from their selection of dry Oloroso sherry casks for aging the whisky, the distillery makes much about the malting of the barley and the peat used. According to their website:<br /><br /><em>Highland Park is one of only a handful of distilleries where the expensive and physically demanding custom of turning malt by hand still takes place. Highland Park malt costs two and a half times as much as industrially processed malt. Some 20% of the malt used to make Highland Park comes from Orkney.<br /><br />The remainder is either malted at one of its sister distilleries, Tamdhu (to Highland Park specifications), or comes from Simpsons, a high quality malt producer located in the Scottish Borders. The Orcadian malt is 40 phenol parts per million whereas that from Tamdhu and Simpsons is only 1-2ppm. Together they create the balance for which Highland Park is renowned.<br /><br />Highland Park is one of only five distilleries that continue the tradition of hand-tuning malt on site. This process is very expensive and labour intensive – which is why most distillers have long since abandoned the practice.</em><br /><br />Regarding the peat:<br /><br /><em>Samples of Orkney peat have relatively more carbohydrate derivatives whereas those from Islay have lignin derivatives more prevalent. Overall the conclusion is that there is a different chemical fingerprint in the peat which will probably make a difference to the overall flavour of the whisky.<br /><br />It is no exaggeration to say that peat is the terroir of (island) whiskies. The smokey notes of Highland Park come from this degenerating plant material that is prevalent on the islands of Scotland. The peats of Orkney are some 9,000 years old (younger than those of Islay) and the deepest bogs are at most four metres deep. Highland Park takes its peat from selected banks on Hobbister Moor, combining cuttings taken from three distinct levels to create the required character. Fogg; the top layer, approximately 1,800 years old is taken from just below the surface is rich in heather and rootlets. Yarphie; the darker, more compacted second layer generates less smoke and more heat. Moss; the deepest and, therefore, oldest layer (approx 9,000 years) is lumpen and almost coal-like.</em><br /><br />Following are my tasting notes taken during from a recently purchased bottle of the newer "flask" shaped variety pictured above. I can't speak to specific variations in flavors/quality over time other than to say that every bottle of HP that I've had at any age has the unmistakable richness and complexity that I've come to treasure from this distillery.<br /><br /><div align="center"><u>Tasting Notes</u><br /><strong>Color</strong><br />Medium amber<br /><strong>Nose</strong><br />Delicate peat, apricot, oak, sherry. Staggering depth and complexity.<br /><strong>Flavor</strong><br />Medium-to full-bodied. Incredible roundness and balance of flavors. Begins sweet and honey-accented, then waves of rich smoke, flamed bitter orange peel and sherry follow.<br /><strong>Finish</strong><br />Long, rich, round.<br /><strong>Rating</strong><br />94</div><br />Overall impression and notes: Michael Jackson famously described Highland Park as being the "greatest all-rounder" in the world of malt whisky. There is no question about that. This malt fires on all cylinders - it is all at once characterful, balanced, sweet, smoky, and sherry-accented with some delicious fruit flavors. None of these elements dominate, but rather they're all there in equal measure as part of the overall symphony of flavors.<br /><br />It's a masterpiece - deep in complexity and worthy of being a permanent fixture in any respectable Scotch collection. This is absolutely the single best under-$40 spirit in the world.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-79298622815079394862010-02-12T20:40:00.000-08:002010-02-12T20:41:01.941-08:00Longrow CV<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgfl9PSLBe89v67wbbYV9mptINldLA73Em2dsrYhcM5wJzGKH9JjoxZlU5FV61y-LasFj37kVms7CzyAM2jvom5vu8wodrr8PavmNrpGngqrUIjfD8k82474sX8NrmGK4wlxgpTVlDJs/s1600-h/springbank_longrow_cvLarge.jpg"><img id="BLOGGER_PHOTO_ID_5418287312780091954" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgfl9PSLBe89v67wbbYV9mptINldLA73Em2dsrYhcM5wJzGKH9JjoxZlU5FV61y-LasFj37kVms7CzyAM2jvom5vu8wodrr8PavmNrpGngqrUIjfD8k82474sX8NrmGK4wlxgpTVlDJs/s320/springbank_longrow_cvLarge.jpg" border="0" /></a><strong><u>Longrow CV</u></strong><br />Bottled by: Distillery (Springbank)<br />ABV: 46%<br />Other: Vatting of 6, 10, 14 year old malts in rum, sherry, port, bourbon casks. Non chill filtered, no color added.<br />Region: Campbeltown<br />Price: $50<br />Availability: Readily available in specialty shops<br /><br />Springbank is the best-known Campbeltown distillery and essentially sets the standard for that small whisky region. In addition to their namesake line of single malts, they produce a highly peated version known as Longrow, named for a nearby distillery that closed in 1896. Longrow whisky is double-distilled, as opposed to two and a half times for the standard Springbanks. Springbank is one of few distilleries (if not the only one) these days in which the floor malting, distillation, maturation and bottling are all done on the premises.<br /><br />As with other Springbanks, this is bottled at a respectable 46% abv and without added color or chill-filtration.<br /><br />I've long wanted to try Longrow, but their 10 and 14 year old bottlings are typically on the expensive side ($100+). This vatting was designed to be easier on the wallet, while still offering some of the complexities of the older age whisky. After reading through several online articles, it appears to be a consensus that the malt is a vatting of 6, 10 and 14 year old malts from port, sherry, rum and bourbon woods.<br /><br />CV stands for "Curriculum Vitae" which is a common term for a "resume" in the UK. I suppose the idea is that the CV bottling represents a "first look" at the varied attributes of this malt.<br /><br /><div align="center"><u>Tasting Notes</u><br /><strong>Color</strong><br />Medium-straw<br /><strong>Nose<br /></strong>Firm, but not overpowering peat. Some sweet, crisp malty notes. Appetizing. A faint hint of rum </div><div align="center"><strong>Flavor</strong><br />Medium-bodied. Nice malty, sweet opening followed by a wave of<br />complex peat and spice<br /><strong>Finish</strong><br />Peaty, spicy, long<br /><strong>Rating</strong><br />91</div><br />Overall impression and notes: I really like the sweet malty undertones of this malt - it is reminiscent of the character of <a href="http://mattsmiscellany.blogspot.com/2009/02/glen-scotia-14-year-old.html">Glen Scotia 14 year old</a> - a Campbeltown trademark perhaps? The youth of this malt is apparent but, at the same time, so is its age - there is a lot of complexity for a malt at this price point.<br /><br />For those looking for a peaty malt off the well-trodden Islay path, this is highly recommended.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com2tag:blogger.com,1999:blog-7921565203385243847.post-5063845881224808072010-01-23T09:26:00.000-08:002010-01-25T20:33:24.962-08:00My New Chemex<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTLiLyaVj3rpQpbSON6TQWgdRUquPhxi9gfwnFdD_UALxvfk193wgXM16b6_rquhyphenhyphenXKvqnFM-Lo7_RIKzyZ4F1YU3gwaJs5SyfYmK2XM8UYMaQGSu38c3XYcazvE8cP2gk0XcyPLuExU/s1600-h/cm-6a.jpg"><img id="BLOGGER_PHOTO_ID_5428697961296581362" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 252px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTLiLyaVj3rpQpbSON6TQWgdRUquPhxi9gfwnFdD_UALxvfk193wgXM16b6_rquhyphenhyphenXKvqnFM-Lo7_RIKzyZ4F1YU3gwaJs5SyfYmK2XM8UYMaQGSu38c3XYcazvE8cP2gk0XcyPLuExU/s320/cm-6a.jpg" border="0" /></a>After reading about the advantages of Chemex-brewed coffee for years, I finally put one on my X-mas list and received one from my parents this year. I love the simple, modern design of the carafe with its wood and leather girdle.<br /><br />Some history according to the Chemex website:<br /><br /><em>The Chemex® coffeemaker was invented by Peter J. Schlumbohm, Ph.D., in 1941. Schlumbohm was born in Kiel, Germany in 1896. He received his doctorate in Chemistry from the University of Berlin. After several trips to the United States, he settled in New York City in 1936. Over the years, he invented over 3,000 items for which he was granted patents. However, his coffeemaker and carafe kettles were his most long enduring inventions.<br /><br />Being a doctor of Chemistry, he was very familiar with laboratory apparatus and the methods of filtration and extraction. He applied this knowledge when designing his coffeemaker. He examined his laboratory glass funnel and his Erlenmeyer flask and made modifications to each. He modified the laboratory funnel by adding an "air channel" and a pouring spout. He added the "air channel" so the air displaced by the liquid dripping into the vessel could easily escape past the laboratory filter paper, which was to be used in the funnel as the filter media.<br /><br />To the well of the Erlenmeyer flask he added a protrusion, which looks like a bubble. Consumers have often called it a "belly button." This is a measuring mark, which indicates one half the volume that is below the bottom edge of the handle.<br /><br />He then combined the modified glass funnel with the modified Erlenmeyer flask to create a one-piece drip coffee maker to be made of heat proof, laboratory grade, borosilicate glass. Last, he added a wood handle and called the item a "Chemex®," which was a fabricated name. All that was needed then to brew the coffee was the coffee, hot water, and filter paper.</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5vcR62o1fbj2Xt7UZ6NSoJijF13Ys8uQy9yh-Ofs5rxqpn8qul_1yXY1tOV-Qabzba7xDjBP7su4y4Gqs0kj0iZdUF3O48hq4F6h7QBw8XCfU-xr-IP0P9_RB0O6hdtaty0YeGrfTmE/s1600-h/CTKG%202006.jpg"><img id="BLOGGER_PHOTO_ID_5428699992080102050" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 170px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5vcR62o1fbj2Xt7UZ6NSoJijF13Ys8uQy9yh-Ofs5rxqpn8qul_1yXY1tOV-Qabzba7xDjBP7su4y4Gqs0kj0iZdUF3O48hq4F6h7QBw8XCfU-xr-IP0P9_RB0O6hdtaty0YeGrfTmE/s320/CTKG%25202006.jpg" border="0" /></a>Incidentally, I previously owned the Chemex water kettle which is a striking design (pictured right) with a cool molded pouring spout and a stopper with a glass tube which allows steam to escape and keeps the vertical section (the handle) cool. Unfortunately this item met an untimely demise during its service on our cooktop.<br /><br />For its inaugural run, I loaded my coffee maker with <a href="http://bluebottlecoffee.net/">Blue Bottle Coffee's</a> <em>Chiapas</em> blend. For comparison purposes, I brewed the same coffee, using the same proportions in my traditional drip coffeemaker with a gold filter.<br /><br />As far as brewing technique, I used the preparation instructions on the Blue Bottle website, which dictate A) pouring a few tablespoons of hot water over the grounds to let them "bloom" for a few seconds and B) to stir the grounds while adding the remaining water for maximum extraction. I used the Chemex brand unbleached filter papers which are basically folded sheets of <u>heavy</u> high quality lab-grade paper. I used approx 16 oz. of water and 6 Tablespoons of (relatively unevenly) ground coffee from my blade grinder.<br /><br />Following are my notes regarding the two coffees:<br /><br /><strong><u>A) Drip Machine</u></strong><br />Appearance - Dark, rich looking coffee, with slight murkiness and some non-offensive fine grounds in the bottom<br />Nose - Fruity notes are accentuated<br />Flavor - More of the fruity notes. A slightly more "level" flavor profile, which does not quite develop the complexity of the Chemex.<br />Finish - Fruitier and shorter than the Chemex.<br /><br /><strong><u>B) Chemex</u></strong><br />Appearance - Dark rich looking coffee with no murkiness and zero grounds.<br />Nose - Darker rich chocolatey notes are accentuated<br />Flavor - Complex flavor profile with acidity and rich chocolaty taste and texture. Nice balance of acidity and flavors.<br />Finish - Long, rich, chocolaty, mouth coating.<br /><br /><u>Final Observations</u> - I'm impressed with the Chemex. It was not quite as much labor as I was expecting, having to stand there and stir the coffee while pouring water over the grounds; actually it was kind of fun watching the coffee grounds bloom and stirring the muddy, sandy-textured mass.<br /><br />I can see the benefits of the stirring process and the dense paper which clearly permit additional extraction and an overall better balanced and rich tasting cup. I look forward to disovering some of the complexities of my other coffees using this method.<br /><br />Oh, and by the way, the Chiapas coffee from Blue Bottle is excellent.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-69368578984591928102009-12-27T20:18:00.000-08:002009-12-27T20:19:44.592-08:00Wine Tasting in Paso Robles - December 2009visited:<br /><br /><strong>Vina Robles</strong> - highlights were the 2007 Petite <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sirahs</span> - most notably the Penman Springs Vineyard and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Jardine</span> (which also uses Penman Springs fruit) <span class="blsp-spelling-error" id="SPELLING_ERROR_2">bottlings</span>. Penman Springs owners Carl and Beth <span class="blsp-spelling-error" id="SPELLING_ERROR_3">McCasland</span> are good friends of Jennifer and Don and make a damn fine Petite <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Sirah</span> of their own. The Penman Springs bottle was particularly dark and rich. Purchased bottles of both.<br /><br /><strong>Robert Hall</strong> - met Sunny in the tasting room - had a great dry sense of humor. And he enjoyed forcing us to blind taste and guess the varietals. Did not do too well but nailed the Cabernet Franc. Decent wines but nothing spectacular. Picked up a bottle of the Cabernet Franc.<br /><br /><strong>Tablas Creek</strong> - tasted through a lot of wine. The 2007 Cotes <span class="blsp-spelling-error" id="SPELLING_ERROR_5">du</span> Tablas <span class="blsp-spelling-error" id="SPELLING_ERROR_6">blanc</span> was good, the 2007 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Espirit</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">du</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Beaucastel</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">blanc</span> was fantastic with a great nose of flowers and tropical fruit. The 2006 S<span class="blsp-spelling-error" id="SPELLING_ERROR_11">yrah</span> was very good as was the 2006 <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Espirit</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">du</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Beaucastel</span> rouge. The 2007 <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Espirit</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">du</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Beaucastel</span> rouge was phenomenal. More fruity and full flavored than the leaner 2006 it had lots of dark fruits and a nice delicate earthy. mineral note. Also notable was the 2007 <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Tannat</span>, a dark and brooding wine tasting with nice boysenberry flavors. Picked up bottles of the <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Espirit</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">du</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Beaucastel</span> rouge 2006 and 2007 as well as the 2006 <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Syrah</span> and 2007 <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Tannat</span>.<br /><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_24">Denner</span></strong> - Also had quite a bit of wine here. Favorite was the 2007 <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Syrah</span>, which exhibited lots of rich, extracted <span class="blsp-spelling-error" id="SPELLING_ERROR_26">cassis</span>, blackberry fruits along with nice <span class="blsp-spelling-error" id="SPELLING_ERROR_27">minerality</span> and well integrated french oak. The <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Grenache</span> was excellent as well. I don't typically like <span class="blsp-spelling-error" id="SPELLING_ERROR_29">grenache</span> much on its own, but this wine really jumped from the glass with flowers and jammy cherry and raspberry fruit notes. I'm never a huge fan of the Ditch Digger with its strong mineral and roasted game elements, but it is clearly a well made wine. Also the 2007 Dirt Worshipper, which I've enjoyed in prior vintages, was nice but did not inspire. Purchased bottles of the 2007 <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Syrah</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_31">Grenache</span>.<br /><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_32">Zin</span> Alley</strong> - Tasted a 2007 zinfandel which was plummy and a bit odd on the nose, a 2007 <span class="blsp-spelling-error" id="SPELLING_ERROR_33">Nerelli</span> "Generation 4" (<span class="blsp-spelling-error" id="SPELLING_ERROR_34">Syrah</span>/<span class="blsp-spelling-error" id="SPELLING_ERROR_35">Zin</span> blend) which was very good with some rich dark <span class="blsp-spelling-error" id="SPELLING_ERROR_36">syrah</span> fruit to balance the jammy <span class="blsp-spelling-error" id="SPELLING_ERROR_37">zin</span> fruit, a 2007 <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Zin</span> Port which was good but a bit simple and a 2007 <span class="blsp-spelling-error" id="SPELLING_ERROR_39">Nerelli</span> "After Hours" late harvest <span class="blsp-spelling-error" id="SPELLING_ERROR_40">boytritized</span> dessert wine made from Chardonnay,<span class="blsp-spelling-error" id="SPELLING_ERROR_41">Pinot</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_42">Blanc</span> and Gewurztraminer, which was very good with the Gewurztraminer tropical fruit and spice showing through.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com1tag:blogger.com,1999:blog-7921565203385243847.post-11927828109734463552009-12-15T21:40:00.000-08:002009-12-15T21:43:31.540-08:00Favorites of 2009 - A Year in ReviewSo after my first year of blogging my brains out, I thought I'd take a few minutes to look back at what 2009 had to offer in the world of potables.<br /><br />What follows is a list of my favorite "discoveries" of 2009, in no particular order:<br /><br />1) <a href="http://mattsmiscellany.blogspot.com/2009/05/amer-picon-torani-amer-and-amer.html">Amer <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Picon</span>/<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Torani</span> Amer</a> - A fantastic spirit which tastes of bitter <span class="blsp-spelling-error" id="SPELLING_ERROR_2">amaro</span> liqueur and orange zest. Both the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">homemade</span> version and the commercially available one from <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Torani</span> are a real treat and make a nice addition to cocktails such as the Brooklyn and the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Picon</span> Punch.<br /><br />2) <a href="http://mattsmiscellany.blogspot.com/2009/06/applejack-and-apple-brandy.html">Laird's Apple Bond/The Jack Rose </a>- Quite possibly the coup of the year for me. Laird's Apple Bond <span class="blsp-spelling-error" id="SPELLING_ERROR_6">just</span> begs to be mixed in cocktails which seem to unleash the concentrated apple flavors. The Jack Rose cocktail was an epiphany, and highlighted the importance of using a good grenadine (i.e. homemade or <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Ferrara</span>).<br /><br />3) <a href="http://mattsmiscellany.blogspot.com/2009/09/unprecedented-tonic-water-taste-test.html">Schweppes Indian Tonic</a> (Holland) - I've always enjoyed domestic <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Schweppes</span>, but when Rob and I did our tonic water tasting, no tonic really hit me in all the right places more than <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Schweppes</span> Indian tonic with its complex bitter character.<br /><br />4) <a href="http://mattsmiscellany.blogspot.com/2009/12/plymouth-sloe-gin.html">Plymouth Sloe Gin</a> - A relatively new product on the market, Plymouth is an authentic English sloe gin which has a delicious tart flavor of cherries/plums and warm, lingering finish. A great winter warmer on its own, it was also excellent in the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Wibble</span> cocktail.<br /><br />5) <strong>El <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Dorado</span> 15 year old rum</strong> - OK, my official rum tasting post is still in-work, but after my neighbor <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Beky</span> received a bottle of this from a customer and gave me a taste, I had to go out and buy a bottle of this complex Guyanese rum right away. Tastes of smoky burnt sugar, toffee and raisins with subtle woodsy notes. I have yet to find another rum of this staggering complexity and quality and may soon give up the search.<br /><br />6) <a href="http://mattsmiscellany.blogspot.com/2009/11/blood-and-sand.html">Cherry <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Heering</span>/Blood and Sand</a> - The Blood and Sand is the first, and possibly only cocktail, which makes successful use of scotch whisky as an ingredient, due in large part to the presence of the delicious cherry liqueur, Cherry <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Heering</span>. With flavors of cherry, chocolate and spices, I'm looking forward to some more experimentation with <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Heering</span> in the new year.<br /><br />7) <a href="http://mattsmiscellany.blogspot.com/2009/09/tootin-roots-horn.html">Root Liqueur </a>- A neat new product from Art in the Age of Mechanical Reproduction! Thanks to Mike for first seeing it in a magazine and recommending it for trials. Great flavors of birch bark and spice, this liqueur is interesting on its own, and really sings in a Forbidden Root cocktail.<br /><br />8) <a href="http://mattsmiscellany.blogspot.com/2009/01/sangrita.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_16">Sangrita</span></a> - An excellent and refreshing <span class="blsp-spelling-error" id="SPELLING_ERROR_17">tomatoey</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_18">citrusy</span>, spicy drink that I've grown really accustomed to having alongside my favorite <span class="blsp-spelling-error" id="SPELLING_ERROR_19">blanco</span> tequilas. Thanks to David <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Rosengarten</span> for introducing me to this in his cookbook <em>Taste</em>. Speaking of <span class="blsp-spelling-error" id="SPELLING_ERROR_21">blancos</span>, I'm looking forward to putting together a tasting of at least one <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">sizable</span> flight of more <span class="blsp-spelling-error" id="SPELLING_ERROR_23">blanco</span> tequilas in 2010.<br /><br />9) <a href="http://mattsmiscellany.blogspot.com/2009/03/sweet-vermouth.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_24">Carpano</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Antica</span> Formula Vermouth</a> - A fantastic, flavorful vermouth with licorice and spice (e.g. cloves) flavors. Well balanced with a clean finish, this is simply the best vermouth out there. Create the ultimate Manhattan with <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Carpano</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Antica</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Rittenhouse</span> BIB Rye (which, incidentally, I do not care for at all neat, but in a Manhattan it is incredible)<br /><br />10) <a href="http://mattsmiscellany.blogspot.com/2009/02/ardmore-15-year-old.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_29">Ardmore</span> 15 years old</a> & <a href="http://mattsmiscellany.blogspot.com/2009/02/ardmore-traditional-cask.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_30">Ardmore</span> Traditional Cask</a> - My first experience with <span class="blsp-spelling-error" id="SPELLING_ERROR_31">Ardmore</span> single malt scotch whisky was these two <span class="blsp-spelling-error" id="SPELLING_ERROR_32">bottlings</span>, the 15 year old from Whisky Galore and the Traditional Cask from the distillery. Both were notable expressions of this uniquely heavily <span class="blsp-spelling-error" id="SPELLING_ERROR_33">peated</span> Highland malt. The 15 year old particularly, when sprinkled with a few drops of water, really demonstrates the trademark creaminess of this malt, which is a component of the Teacher's Highland Cream blend.<br /><br />Finally, a few special wines really stood out this year. Below are my tasting notes, recalled from memory, on the special bottles I had in 2009.<br /><br />11) <strong>2006 <span class="blsp-spelling-error" id="SPELLING_ERROR_34">Kosta</span> Browne <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Pinot</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_36">Noir</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_37">Kanzler</span> vineyard</strong> - the best of the 2006 <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Kosta</span> Browne <span class="blsp-spelling-error" id="SPELLING_ERROR_39">Pinots</span> that I had, all of which were a lighter, earlier-drinking style than their brawnier 2005 counterparts. Intense floral, tart fruit and spice aromatics with a nice balance and long finish.<br /><br />12) <strong>1990 Lynch <span class="blsp-spelling-error" id="SPELLING_ERROR_40">Bages</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_41">Pauillac</span></strong> - Opened my (sigh) last bottle of this during the year which was originally purchased during my college years. A lesson on the <span class="blsp-spelling-error" id="SPELLING_ERROR_42">ageability</span> of fine Bordeaux - still fairly young, with firm tannins which are just starting to soften. Very drinkable at this age with lots of dark fruits (<span class="blsp-spelling-error" id="SPELLING_ERROR_43">cassis</span>, blackberry) and that classic lead pencil/graphite aroma along with some grilled meat. Excellent overall balance and a nice long finish. Definitely ranks among the best Bordeaux I've ever had. Still at least another decade ahead for this wine.<br /><br />13)<strong> 1997 Joseph Phelps Insignia</strong> - A (very generous) gift from my friend Paul, this is quite possibly the single best California Cabernet I have ever had. Incredible concentration, it poured an inky purple. Loads of sweet black currant, cherry/berry fruit with well integrated <span class="blsp-spelling-error" id="SPELLING_ERROR_44">vanillin</span> oak flavors. Still quite young, I'll probably give my next bottle a few more years.<br /><br />14) <strong>2006 Diatom Chardonnay Huber</strong> - From Greg Brewer, winemaker at the fantastic Melville winery, Diatom chardonnays are produced from single vineyards and are fermented in stainless steel without a <span class="blsp-spelling-error" id="SPELLING_ERROR_45">malolactic</span> secondary fermentation (which gives most typical Chardonnays their "creaminess"). The freakishly high alcohol (in the high 16%!) goes largely unnoticed in this wine which oozes tart, crisp fruit such as white peach and granny smith apple along with floral and mineral elements. Striking for its pure, focused fruit flavors and its ability to provide layer upon layer of complex flavors without the typical overt use of oak.<br /><br />Final Notes: I've had a great time tasting through what 2009 has to offer and look forward to a great 2010. A special thanks to all who've provided feedback and recommendations. I thrive on recommendations, so please keep those comments coming and feel free to offer up suggestions for future posts if anything comes to mind.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-42518428522197892692009-12-11T21:23:00.000-08:002009-12-11T21:29:37.479-08:00Plymouth Sloe Gin<img id="BLOGGER_PHOTO_ID_5413109247458062850" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 181px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPrQyPR97fdMU7Zv18rnW51UBE32SSh_DO7sfgA0RYN_YF2UGq3hNMJhboKfqhBKpaNiYehuJPItiTPBuzcJAfcjzfdfi2XzenDUouLNPtVBQJHlrASZjnymKiRtelEmAH-xvGswru0ZE/s320/plymouth+sloe.jpg" border="0" /> The recent spate of of cold weather here in Southern California has left me searching for a nice "winter warmer". Sure there's the typical wintry standby, single malt scotch, but I was looking to broaden my horizons a bit. This led me to sloe gin.<br /><br />Plymouth, maker of a fine "Plymouth Gin" which is the only of its kind, as opposed to "London Dry" recently launched its own version of sloe gin which one-ups the sweet, sticky anduninteresting sloe gins usually sitting on the shelf.<br /><br />According to Plymouth's website:<br /><br /><em>The making of fruit gins is a long tradition in the British countryside and Plymouth gin keeps true to a unique 1883 recipe. Sloe berries are slowly and gently steeped in Plymouth Gin, soft pure Dartmoor water and a small amount of sugar for approximately 4 months. The sugar levels are kept low to allow the full flavour of the berries to shine and allow the dry acidity of the fruit to be an important part of the taste. The result is an entirely natural product with no added flavourings or colourings. Sloe Gin has long been enjoyed as a "winter warmer" in the countryside.</em><br /><br />On its own, Sloe Gin is quite delicious. I took the following tasting notes:<br /><br /><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVBmSj3A0e6TCD8cYA7NWw_9GficwfNXgh1Oyb7thM9U3IlnZGq7i3CfkdBe5yZuqcXqMy2HeTSIllOdIBrMib3hN9yzIYgFgajjwVV3eLNFmL8Wj9j9v-FPZS1lW0wqDB6GdrCA6rCE/s1600-h/240px-Closeup_of_blackthorn_aka_sloe_aka_prunus_spinosa_sweden_20050924.jpg"><img id="BLOGGER_PHOTO_ID_5414201530908107154" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 180px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVBmSj3A0e6TCD8cYA7NWw_9GficwfNXgh1Oyb7thM9U3IlnZGq7i3CfkdBe5yZuqcXqMy2HeTSIllOdIBrMib3hN9yzIYgFgajjwVV3eLNFmL8Wj9j9v-FPZS1lW0wqDB6GdrCA6rCE/s320/240px-Closeup_of_blackthorn_aka_sloe_aka_prunus_spinosa_sweden_20050924.jpg" border="0" /></a>Color:</strong> Burgundy with a brick-colored edge<br /><strong>Nose:</strong> Evokes cherries, tart plums, black tea, almonds<br /><strong>Taste:</strong> tart acidity with bright fruit flavors (cherry, plum skin) followed by a round sweetness and then a bit of alcoholic bite<br /><strong>Finish:</strong> Long, more black tea<br /><br />While it's great on its own, I thought I'd peruse a few cocktail recipes and try a few that caught my eye (yes, even mostly icy concoctions which are far from the "winter warmer" archetype)<br /><br />Plymouth's website lists a few interesting cocktails; the one that sparked my interest the most was the "Wibble", a recent creation:<br /><br /><strong><u>The Wibble</u></strong><br />1 oz. grapefruit juice (Ocean Spray white grapefruit)<br />1/2 oz. lemon juice<br />1 dash simple syrup<br />1 oz. Plymouth Sloe Gin<br />1 oz. Plymouth Gin (used Beefeater)<br /><br /><em>Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass. Invented at the Player, London 1999 for Plymouth Gin's managing director by Dick Bradsell</em><br /><br />Notes ****/***** Really nice cocktail, which gets better as you drink it. I love grapefruit and it works well in this. The gin is surprisingly in the background here relative to the sloe flavors, but it still asserts its presence. Also tried this without the simple syrup and it was still great, just used the slightest bit less lemon juice.<br /><br />Cocktail DB had a staggering array of drinks using sloe gin. I really had to focus on culling down the list to a reasonable size. Here's what I ended up with:<br /><br /><strong><u>Black Hawk</u></strong><br />1.5 oz. rye whisky (WT 101)<br />1.5 oz. sloe gin<br />Stir with ice and strain. Serve in a cocktail glass with a cherry.<br /><br />Notes: ***/***** This is a sort of Sloe-ey variant on a Manhattan. The Wild Turkey 101 Rye pretty much overwhelms the Sloe flavors which I was surprised to find.<br /><br /><strong><u>Blackthorn</u></strong><br />1 oz sloe gin<br />1 oz gin<br />1/2 oz sweet vermouth (Martini & Rossi)<br />1 dash orange bitters (Regan's)<br /><br />Stir in mixing glass with ice & strain. Serve in a cocktail glass with a cherry.<br /><br />Notes: ***1/2/***** Nice play of sweet and bitter, but the sloe character is a little lost with the vermouth and bitters. Still, a complex and agreeable cocktail.<br /><br /><strong><u>Diki Cocktail #2</u></strong><br />2 oz sloe gin<br />1/4 oz applejack<br />1/4 oz grapefruit juice<br /><br /><em>Stir in mixing glass with ice & strain. Serve in a cocktail glass</em><br /><br />Notes: ***/***** This is nice with the apple bond and grapefruit (I used closer to 1/2 oz. of each as 1/4 oz. seemed too inconsequential. A little on the sweet side for an "up" cocktail. Also tried 1.5/1/1 with even better results (at least ***1/2/*****).<br /><br /><u><strong>Ninety Miles or Savoy Tango (same)</strong><br /></u>1 1/4 oz sloe gin<br />1 1/4 oz applejack<br /><br /><em>Shake in iced cocktail shaker & strain. Serve in a cocktail glass.</em><br /><br />Notes: ***1/2/***** Surprisingly good given there's only two ingredients in this, but then again why should I be surprised when Laird's apple bond seems to marry so well in many cocktails. The apple flavors really come through nicely.<br /><br /><strong><u>Rosy Deacon Cocktail<br /></u></strong>3/4 oz gin<br />3/4 oz sloe gin<br />1 oz grapefruit juice<br /><br /><em>Shake in iced cocktail shaker & strain. Serve in a cocktail glass.</em><br /><br />Notes: ****/***** Whoever decided that grapefruit and Sloe gin is a good combination is a genius. This is surprisingly fruity, complex and way too easy to drink. Watch out, this one will sneak up on you...<br /><br /><u><strong>Ruby Cocktail</strong></u><br />1 3/4 oz sloe gin<br />1/2 oz sweet vermouth<br />1/4 oz cherry liqueur<br />1 dash orange bitters<br /><br /><em>Shake in iced cocktail shaker & strain. Serve in a cocktail glass</em><br /><br />Notes **1/2/***** I like the flavor here but this is a dessert. Simply too sweet for a cocktail, as I might have expected looking at the ingredients. Needs some more "punch" for balance. Beautiful color though. I can see where it gets its name.<br /><br />Final Notes: I've seen and heard about sloe gin for the longest time, but never really had any interest until this bottling from Plymouth arrived on the market. I really enjoy sloe gin on its own - it's tart, sweet and warming for those chilly winter nights. But it also works very well in cocktails and seems to be a natural partner with gin, grapefruit and apple brandy. My favorite of the cocktails was the Wibble, with the Rosy Deacon as runner up. Anything with 3 stars or more is definitely worth a try.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-87003721735122877202009-12-08T21:06:00.000-08:002009-12-08T21:08:21.594-08:00Thanksgiving Cranapple Punch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguI_uJb0p-RnClFncB-Wq4Pm8WNVeT-xZ1JTK0TiyOBXdyLtei934fQJsj_mYog_s7lXAHvLulbQJZDzrcuhLpNrI4oNPvakv5fcdaAiH8uAo1TrCqUxJnR2CK5qeeWg3czeq2y9WqL7I/s1600-h/cranberry.jpg"><img id="BLOGGER_PHOTO_ID_5413096269524876850" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 205px; CURSOR: hand; HEIGHT: 250px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguI_uJb0p-RnClFncB-Wq4Pm8WNVeT-xZ1JTK0TiyOBXdyLtei934fQJsj_mYog_s7lXAHvLulbQJZDzrcuhLpNrI4oNPvakv5fcdaAiH8uAo1TrCqUxJnR2CK5qeeWg3czeq2y9WqL7I/s320/cranberry.jpg" border="0" /></a>Here's a recipe for a mixed drink that I put together for Thanksgiving this year. I focused on a drink that would showcase some seasonal ingredients and provide some level of refreshment, allowing everyone to avoid getting too tipsy prior to a nice dinner with some good wines.<br /><br />No fruit says Thanksgiving more than cranberries and I selected a 100% cranberry juice from L&A for this. It is super concentrated/unsweetened and is quite tangy and bitter - the true essence of the cranberry. It needed some dilution and sweetening to work in a punch.<br /><br />As for the liquor in the punch, I don't need much arm-twisting to use Laird's bonded apple brandy. Superior to their Applejack due to the higher apple content (it is 100% apple brandy vs. Applejack which is grain spirits mixed with apple brandy), it works wonders in cocktails where the intense apple flavors really come through.<br /><br />Finally some fresh squeezed orange juice and a slice as garnish add some dimension and further balance the tartness of the cranberry. I would have used blood oranges were they available, but they don't come into season until December-January. Instead I used CA navel oranges.<br /><br /><u><strong>Cranapple Punch (single serving)</strong></u><br />1.5 oz. Laird's Apple Bond<br />2 oz. L&A Cranberry Juice (concentrated, unsweetened)<br />2 oz. Water<br />1T Superfine sugar<br />1/4 oz. fresh squeezed orange juice<br /><br /><em>Dissolve sugar in water. Build ingredients in a double old fashioned glass over ice cubes. Stir. Garnish with an orange slice.</em><br /><br /><u><strong>Cranapple Punch (group)</strong></u><br />1 750 ml bottle Laird's Apple Bond<br />1 32 oz. bottle L&A Cranberry Juice (concentrated, unsweetened)<br />32 oz. Water<br />1 cup superfine sugar<br />4 oz. fresh squeezed orange juice<br /><br /><em>Dissolve sugar in water. Mix ingredients in a large (>>92 oz.) punch bowl. Stir. Garnish with orange slices (half rounds). Add ice block. Serve in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">individual</span> glasses over ice. Serves 16.</em>Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-51107681544629631422009-12-02T20:50:00.000-08:002009-12-02T20:52:22.249-08:00Dark 'n StormyThe Dark 'n Stormy - Bermuda's national drink - is a refreshingly different drink worth checking out. Made exclusively with dark rum and ginger beer (and garnished with a lime wheel only as an option), it is a simple highball which is easy to put <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">together</span> and enjoy.<br /><br />Trademarked by the Gosling's brand, their website lists the following recipe for the drink:<br /><br /><u>Dark 'n Stormy®</u><br />2 oz Gosling's Black Seal Rum<br />Gosling's Stormy Ginger Beer<br /><em>In a tall glass filled with ice add 2 oz Gosling's Black Seal Rum and top with Gosling's Stormy Ginger Beer. Garnish with lemon or lime wedge (optional).</em><br /><br />The drink is indeed very good with Gosling's Black Seal rum as required by the trademark, which the company takes seriously. In fact, Gosling's has apparently been pursuing legal action against <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Zaya</span> rum which ran an ad in <em>Imbibe</em> magazine recommending their 12 year old rum as the preferred ingredient for a top notch Dark n' Stormy.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HNvlAIndKiZMIRaHVDgkTCb3nXpeTZhMQzep8G7Jvh8TC1ILPqylejcIaC20Vs8tf7onis3lhdi0_MH8SmzuixKtl_nym6qd-nW65Hl-Lz2_SmXWLxWsVu4ZB_XdA5L81EALXrK3a6w/s1600-h/el-dorado-5yo.jpg"><img id="BLOGGER_PHOTO_ID_5381162689121463314" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 81px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HNvlAIndKiZMIRaHVDgkTCb3nXpeTZhMQzep8G7Jvh8TC1ILPqylejcIaC20Vs8tf7onis3lhdi0_MH8SmzuixKtl_nym6qd-nW65Hl-Lz2_SmXWLxWsVu4ZB_XdA5L81EALXrK3a6w/s320/el-dorado-5yo.jpg" border="0" /></a><br />While Black Seal rum is good, I have found that there is an even better rum for a Dark n' Stormy. And if using this rum causes the drink to be called something else, then so be it - I'm willing to pay that price. That rum, incidentally, is El <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Dorado</span> 5 year old <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Demerara</span> rum from Guyana. Not designed to be a sipping rum (unlike the fantastically complex, otherworldly El <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Dorado</span> 15 year) it has a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">spirity</span>, youthful nature which makes it perfect for mixing and it has much more flavor going on than Black Seal. Specifically, it has the classic <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Demerara</span> burnt sugar, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">caramely</span>, smoky notes that really play well with a topper of a good quality ginger beer.<br /><br />This discovery came after trying the drink with a number of different rums that I had on hand for mixing. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Coruba</span>, a dark rum from Jamaica, was a little too dark and sweet and lent the drink too much of a molasses note. Mt. Gay Sugar Cane Rum (an excellent rum) was pretty good, but not quite as convincing a performer in the mixed drink as the El <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Dorado</span>. Its lighter flavors just didn't stand out enough for my taste.<br /><br />Another great thing about the El <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Dorado</span> 5 year old rum is that its price is on par or even less than Gosling's Black Seal at around $17.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfww9GsA7k6hhCC99Cd9fKrdNVgS59QR93Dny9mSDxPp6aV-nXjDyaV5rit8eky9-ZPjt9WVlZ24rprlklh74mVsR72iEimMRvnLa0r5AwB5IhL0a_IJnoTBU1tzEplsbBHGXYB4kXT0/s1600-h/BarrittsGingerBeer.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZppdNvE7rlnpIJ7HONtWJBEjxgQpPbX2Fo5ZsclE7kXsGfuOTtJkMIifmpIpGJOdFuyzRZIEuerwxo1OhzA415oSubWuMD922mO9OrsNUkCTuL0tMu5YT9Io4dTGusP2eESl64gq0Fkc/s1600-h/BarrittsGingerBeer.jpg"><img id="BLOGGER_PHOTO_ID_5381163623871059058" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 125px; CURSOR: hand; HEIGHT: 202px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZppdNvE7rlnpIJ7HONtWJBEjxgQpPbX2Fo5ZsclE7kXsGfuOTtJkMIifmpIpGJOdFuyzRZIEuerwxo1OhzA415oSubWuMD922mO9OrsNUkCTuL0tMu5YT9Io4dTGusP2eESl64gq0Fkc/s320/BarrittsGingerBeer.jpg" border="0" /></a>So how about the ginger beer? <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Barritt's</span>, a Bermuda brand, was the mixer of choice (officially, that is) prior to Gosling's recent launch of their own Stormy Ginger Beer. It appears to remain the ginger beer that Dark n' Stormy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">connoisseurs</span> prefer based on some limited web browsing. Another fairly well-known Bermuda brand is Regatta.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFILZcXQ4kI6q_sgusLfv6rf2GfJQXU3Ue4EbCSQ71YU2mMlN5pQujIMoJAThWeAIzsTuZM-QEgdKPWGoBInMpZTsrUQf14NhIPOyhLUQLnZfEitngc_Qf4B24ZIqdXOE6XeGBFQDUM4/s1600-h/goslings_ginger_beer.jpg"><img id="BLOGGER_PHOTO_ID_5381539555486939362" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 118px; CURSOR: hand; HEIGHT: 202px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFILZcXQ4kI6q_sgusLfv6rf2GfJQXU3Ue4EbCSQ71YU2mMlN5pQujIMoJAThWeAIzsTuZM-QEgdKPWGoBInMpZTsrUQf14NhIPOyhLUQLnZfEitngc_Qf4B24ZIqdXOE6XeGBFQDUM4/s320/goslings_ginger_beer.jpg" border="0" /></a><br />The Bermuda ginger beers tend to be fairly light in color, cloudy and to have a medium-strong ginger flavor, but without the lingering burn which characterizes the stronger Jamaican-style ginger beers.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_13">Barritts</span> is my clear favorite. Next to it, the Goslings is slightly harsh with a more musty flavor. Regatta is very good, but it is lighter in style, more like a ginger ale and for that reason does not perform as well as a mixer.<br /><br />A non-Bermuda replacement that I have found works well is <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Bundaberg</span> from Australia. It's lighter in ginger bite than <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Barritts</span> but has a round, sweet flavor. And it is reasonably priced and readily available at your local <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Bevmo</span> unlike all of the others, which can be difficult to find.<br /><br />As far as a recipe goes, I tend to use approximately 2:1 ginger beer to rum. And regarding the optional lime garnish - I omit it altogether.<br /><br />Give a Dark n' Stormy a try and let me know what you think. Feel free to experiment with the ingredients, but just remember that if you're not using Black Seal, you'll have to call it something else.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-21131171063617560302009-11-15T11:19:00.000-08:002009-11-15T17:03:21.154-08:00Blood and SandIf you've ever been to the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tiki</span> Ti in LA, it's unlikely that you ever made it through an evening without witnessing the awesome spectacle that accompanies any order of a Blood and Sand cocktail. The drink is mixed and poured into a glass, then the bartender breaks out a tequila bottle with a bull's head pouring spout and the entire (admittedly small, but <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">surprisingly</span> loud) bar yells "<span class="blsp-spelling-error" id="SPELLING_ERROR_2">TORO</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">TORO</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">TORO</span>..." while the floater is poured. It's great fun.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgWjWKaAVRZMdOy3ZMbHFm9CWlU9GdGDlyKAcUdtMpQPezJ3i25eP7wBlTops-UvMmTB4vUrV9oouW6P099vO6wGPA-evx4c2rjD2MARt0IaEgI9vJfAsX4NnN7-JKAFoaiPdllqGxhs/s1600-h/200px-Blood_and_Sand_1922_poster.jpg"><img id="BLOGGER_PHOTO_ID_5404367723157302322" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 312px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgWjWKaAVRZMdOy3ZMbHFm9CWlU9GdGDlyKAcUdtMpQPezJ3i25eP7wBlTops-UvMmTB4vUrV9oouW6P099vO6wGPA-evx4c2rjD2MARt0IaEgI9vJfAsX4NnN7-JKAFoaiPdllqGxhs/s320/200px-Blood_and_Sand_1922_poster.jpg" border="0" /></a>Classically made from equal parts Scotch, cherry brandy, sweet vermouth and OJ, the cocktail is named after a bullfighting movie of the same name. There were many versions of the film including an original 1916 version filmed by the author of the book Vicente <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Blasco</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Ibáñez</span> but perhaps the most famous is the 1922 silent version starring Rudolph Valentino (poster, right). It is likely that this movie formed the impetus for the cocktail's creation, as others have indicated the recipe first showed up around 1930.<br /><br />The Blood and Sand emerges from an interesting melange of ingredients which, I have to admit, doesn't quite sound that great on paper. Scotch is difficult to mix in cocktails because of its tendency to dominate with its strong peat smoke flavors, but somehow it manages to play nicely in this one. I used Johnnie Walker green label (a vatted pure malt), which is probably a little high end for cocktail mixing, but it worked fine. A blended Scotch would work well - I'd probably recommend Teacher's which claims <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Ardmore</span> single malt as one of its components - an excellent peaty Highlander.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWwYi0emaECE3_o-1VzPtlpGnhv3jk6zlZgY3Cxf5QOwmwa_6wwh-0-_ynj9HQkkgHKxLCAhwGjrNkPjYZRpmYF5718iQoNCB2YF4-TuFneH3LgrVBMbQt2Q9WVHbotTvCpJo-ZWi7P4/s1600-h/heering.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaYHwb7NqeKjEyqodKwtVBgJtED1KzpeFoZKP95MVMolTy-R6CnOVRm5YON6sya9WxXV_TOwjHP0AkQSIg8yPpUz5yY_Kny7pDNOSo_OK5ZtrryHxofHGeOURAcH9PregqwMnsdQK7xE/s1600-h/heering.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZMQWk1-gyIjdHO0EkDbe7SFdFzBVVhmrLJ_kDDZR4h29mUEwUxaCeKdvqyR90RPrRd7k2GKKCGnMMu6CJkX0PBROucNfVNWcRiIoY__yyiZJJ4c27jPdcdJrq4OzFKgzWj3LcRUCfNk/s1600-h/heering.jpg"><img id="BLOGGER_PHOTO_ID_5404410390325448722" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 114px; CURSOR: hand; HEIGHT: 250px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZMQWk1-gyIjdHO0EkDbe7SFdFzBVVhmrLJ_kDDZR4h29mUEwUxaCeKdvqyR90RPrRd7k2GKKCGnMMu6CJkX0PBROucNfVNWcRiIoY__yyiZJJ4c27jPdcdJrq4OzFKgzWj3LcRUCfNk/s320/heering.jpg" border="0" /></a>This is my first experience with Cherry <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Heering</span> which is a fantastic cherry <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">liqueur</span> and is the star of the cocktail despite playing a supporting role. Made in Denmark from a local cherry, the Stevens variety, the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">liqueur</span> is very flavorful with a complex palate of cherries and subtle spices as well as some of the bitter almond-like character of the pits. Cherry <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Marnier</span> is also recommended by many, but it is not widely available in the US from what I've seen.<br /><br />I used fresh squeezed OJ, which I always recommend if you have oranges on hand. Also I used Martini & <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Rossi</span> sweet vermouth, my recommended go-to for a "daily" vermouth.<br /><br />I'm using the Cocktail db version which reduces the amount of cherry brandy and sweet vermouth. This variant is attributed to "Dr. Cocktail" Ted <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Haigh</span> in one of the articles below. This version retains a strong cherry flavor, offers a better overall balance and is still sufficiently sweet.<br /><br />A couple of articles that I came across while working on this post are worth noting:<br /><br /><a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2003/11/06/WIGA22Q96Q1.DTL"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">SFGate</span> article</a><br /><a href="http://www.cocktailchronicles.com/2005/06/27/naming-names/">Cocktail Chronicles Post</a><br /><br /><u><strong>Blood and Sand Cocktail<br /></strong></u>1 oz. Scotch whiskey (blended is fine, used <span class="blsp-spelling-error" id="SPELLING_ERROR_15">JW</span> Green Label)<br />1 oz. Orange Juice (fresh squeezed)<br />3/4 oz. Sweet Vermouth (Martini & <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Rossi</span>)<br />3/4 oz. Cherry Brandy (Cherry <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Heering</span>)<br /><em>Mix in a cocktail shaker with ice and strain into a cocktail glass.</em><br /><br />I have yet to try the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Tiki</span> Ti version (there are just too many good drinks there!). I understand that it is made not from Scotch, but rather bourbon as its base and includes the addition of the tequila which is definitely not in the classic variant. Judging by the frequency this drink is ordered in the bar though, it must be delicious indeed. It'll probably be my first drink ordered on my next visitMatt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com4tag:blogger.com,1999:blog-7921565203385243847.post-28982446071707132842009-11-05T20:33:00.000-08:002009-11-05T21:01:55.267-08:00Fitz's Root Beer<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYqJX-EK4nYLiN5bSbAbmEG5g5PF2aIT59nxfzmyaoFmrFhHpnrCHFYNBjyQbe8KtSlwj8pTxxZfsLlVUcDkWgDLAQ1ghnfRHhto_0zdo6B82sIuKiRWdp-LCeXDXz5QQx39kVCVKFxg/s1600-h/fitzs.jpg"><img id="BLOGGER_PHOTO_ID_5400848894842059154" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 102px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYqJX-EK4nYLiN5bSbAbmEG5g5PF2aIT59nxfzmyaoFmrFhHpnrCHFYNBjyQbe8KtSlwj8pTxxZfsLlVUcDkWgDLAQ1ghnfRHhto_0zdo6B82sIuKiRWdp-LCeXDXz5QQx39kVCVKFxg/s320/fitzs.jpg" border="0" /></a><span style="font-size:100%;">During a business trip last week to St. Louis, I stumbled across a barbeque joint near my hotel</span> which was offering Fitz's Rootbeer in the bottle. After having just seen a six pack of Fitz's Rootbeer on display in the airport as part of a Delmar Loop advertisement, I was intrigued.<br /><br />According to the company's website:<br /><br /><em>Fitz’s American Grill & Bottling Works sits in the heart of the Delmar Loop, a ten-block section of distinctive stores, shops and even a renovated movie theater dating back to the 1930’s.<br /><br />A small hamburger joint may seem like an unusual place for the birth of a root beer legend. But Fitz’s Drive-In is exactly where it started in 1947. Noted for incredible smoothness and thick, creamy texture, Fitz’s Root Beer was served in mugs and quickly became the root beer of choice among St. Louisans.<br /><br />It still is. Our recipe is a closely-guarded secret and contains many of the ingredients used in the original. Unlike most soft drinks, Fitz’s continues to use pure cane sugar. The old-fashioned goodness of Fitz’s must be tasted to be believed. Curb service and thirty-cent hamburgers may be a thing of the past, but the distinctive, satisfying taste of Fitz’s Root Beer lives on.</em><br /><br />So back at my bbq joint (Bandana's was the name of the place), I bellied up to the bar, ordered a mixed plate of pork and beef bbq with beans and cole slaw and a tall bottle of Fitz's.<br /><br />Still suffering from the lingering effects of a cold at the time, I can't provide the most accurate notes but what I did get from the bottle was a high quality taste, clean from the use of cane sugar and with a fair amount of a wintergreen, minty element that I like in root beer. Others may find it too "toothpasty" but it worked for me.<br /><br />I always enjoy trying some of the local flavors wherever I am, and I'm happy to have discovered this interesting St. Louis gem of a soda.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com4tag:blogger.com,1999:blog-7921565203385243847.post-23842139013932044912009-09-19T08:35:00.000-07:002009-09-19T10:28:19.013-07:00Yo ho ho and a bottle of rum<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkn6EupcHefmU3C5EszNgCZniZSwYEj2YK-fy1HYbAAmTidFec5aLQVqA44wlfSy-wRdYz3UfbEdOg57OKTrDuK_5LfVyy9OS2ND6_KxGHve3fxxaJgkpH7404qRz6FtqMQtD-gbWa7o/s1600-h/IMG_2716.jpg"><img id="BLOGGER_PHOTO_ID_5383230718461014754" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkn6EupcHefmU3C5EszNgCZniZSwYEj2YK-fy1HYbAAmTidFec5aLQVqA44wlfSy-wRdYz3UfbEdOg57OKTrDuK_5LfVyy9OS2ND6_KxGHve3fxxaJgkpH7404qRz6FtqMQtD-gbWa7o/s320/IMG_2716.jpg" border="0" /></a>For those of you landlubbers not in the know, today is <em>International Talk Like a Pirate</em> day. I've decided to take this day on in my own style by drinking like a Pirate. And what says "Pirate" like a good old bottle of rum?<br /><br />I did some quick internet searching (Googled pirate, rum) and came up with just the right website specializing in rum reviews with a Pirate slant. It's Bilgemunky.com (<a href="http://www.bilgemunky.com/category/pirate-reviews/rum/">http://www.bilgemunky.com/category/pirate-reviews/rum/</a>) and has some interesting reviews of a lot of rums. "A love of pirates is what this site is all about" reads the site's "about" page - 'nuff said.<br /><br />I can't vouch for the accuracy of the reviews, but I reviewed the rum selection vs. my current booty at home and came across a highly rated rum which I've selected for this post. It was the last line of the review which really got me:<br /><br /><em>"Share a bottle with your landsmen friends, and then bask in your own pirattitude as they find themselves well out of their depth."</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPjkUHIXQTnB32qRJga8de-M8NkU11RqUSOiED4TOCYGVCyLbImfwNjl8DVOSFQDmdKr1qyc3ndYNyDf4DVMvqR1bYthS9GaNZP17XWhVKqxmepcywdSntM3wV_rJSf7DnqKt8Dk3PVw/s1600-h/barbancourt+15.jpg"><img id="BLOGGER_PHOTO_ID_5383231008695221826" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 145px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPjkUHIXQTnB32qRJga8de-M8NkU11RqUSOiED4TOCYGVCyLbImfwNjl8DVOSFQDmdKr1qyc3ndYNyDf4DVMvqR1bYthS9GaNZP17XWhVKqxmepcywdSntM3wV_rJSf7DnqKt8Dk3PVw/s320/barbancourt+15.jpg" border="0" /></a><br />..."pirattitude" - brilliant!<br /><br />The rum, by the way is Barbancourt 15 year old from Haiti. A recent purchase, this gave me an opportunity to taste the rum and record some notes. Made from sugar cane juice and double-distilled using the <em>Charentaise</em> method, apparently used in cognac production according to the Barbancourt website. The rum is then aged in Limousin oak barrels and is predominantly marketed in an 8 year old and 15 year old version for rum buffs.<br /><br />My tasting notes follow:<br /><br /><strong>Color</strong> - medium-light amber<br /><strong>Nose</strong> - Strong alcohol. Underneath, some caramel, raisins. Very subtle acetone (fingernail polish remover) notes.<br /><strong>Taste</strong> - Peppery, strong alcohol. More raisins, caramel in the background.<br /><strong>Finish</strong> - Somewhat short, but spicy and spirity<br /><br />This is a pretty spicy rum as the tasting notes on bilgemunky indicate, though I'm not entirely convinced of its merits. I do see some charms in the subtle caramel and raisin notes, but overall this is surprisingly rambunctious for a 15 year old.<br /><br />Not the smooth, balanced dram I was expecting, but it just may be an appropriate quaff for a Pirate. And tharrrr's something to be said for that.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com1tag:blogger.com,1999:blog-7921565203385243847.post-13843836205957263992009-09-13T21:21:00.000-07:002009-09-13T21:21:53.212-07:00Tonic Water Taste Test<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnquRMmv3W-1yG1AI__QrdxoUaq6mGE_Gp5jvCxhsDUtjquw37-ian0CAqV6_-URiOOO0w2NlfrmizonmraXJYXhwXUAtpqwb1vi7oiek-f54sqCbO0bDg9mgAH7rHlIjTSRB0Xi6ZLVk/s1600-h/Fentiman"><img id="BLOGGER_PHOTO_ID_5381083029992734226" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 188px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnquRMmv3W-1yG1AI__QrdxoUaq6mGE_Gp5jvCxhsDUtjquw37-ian0CAqV6_-URiOOO0w2NlfrmizonmraXJYXhwXUAtpqwb1vi7oiek-f54sqCbO0bDg9mgAH7rHlIjTSRB0Xi6ZLVk/s320/Fentiman's+tonic.jpg" border="0" /></a>As a kid, I loved bitter and sour beverages. I can remember Sunday dinners at my parents' house - while my Dad and Grandpa had a "scotch and soda" (which to my Grandpa really meant scotch on the rocks) I would often be treated to a sour mix, OJ and grenadine drink. Tonic water was another treat that I would have occasionally. While many bristle at the thought of drinking tonic water straight, I actually rather enjoy the balance of citrus, sweetness and bitterness that can be found in a good bottle.<br /><br />In the summer, a gin and tonic made with Beefeater gin (I prefer the crispness of Beefeater to the full-bodied character of Tanqueray) with a slice of lemon or lime (I vacillate between the two or sometimes even add a small squeeze of each) is a great thirst quencher and really sets the mood for a mid-late afternoon patio party.<br /><br />For this post, I assembled a rather large group of tonic waters, ranging from my previous gold standard, Schweppes, to some pricey newcomers boasting artisanal ingredients and manufacturing methods, such as Fever Tree, Q tonic, Fentiman's and Stirrings. Below is a listing of the nine tonics selected.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf89RfSXhGpYimC-MKcqunNyBGELInCFPDbcwknMoQlrK8720bcPglBcqUS-fm0_i9gYBbMl4toHGowzPjzR67sxO4d-jIwRDLS0-8npWB9mL3BDNUrFnguoVQ5nLdRDko2gtQND8qets/s1600-h/Schweppes+indian+tonic.jpg"><img id="BLOGGER_PHOTO_ID_5381084424292139602" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 160px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf89RfSXhGpYimC-MKcqunNyBGELInCFPDbcwknMoQlrK8720bcPglBcqUS-fm0_i9gYBbMl4toHGowzPjzR67sxO4d-jIwRDLS0-8npWB9mL3BDNUrFnguoVQ5nLdRDko2gtQND8qets/s320/Schweppes+indian+tonic.jpg" border="0" /></a>1. Hansens<br />2. Schweppes<br />3. Whole Foods 365<br />4. Q Tonic<br />5. White Rock<br />6. Stirrings<br />7. Fentimans<br />8. Schweppes Indian Tonic (Holland)<br />9. Fever Tree<br /><br />Note: Canada Dry is intentionally absent. After much experimentation, I have determined that I have a strong preference Schweppes (domestic) to Canada Dry which has a sweet, cloying flavor and not enough bitterness. For that reason it didn't make it to the finals.<br /><br />All tonics were packaged in small glass bottles except Hansen's and 365 which were served in a can. Schweppes (domestic) and White Rock had plastic screw-caps while all the other bottles had a classic crown-type bottle cap. Purists tend to like the small glass bottles and believe that they offer superior carbonation.<br /><br />The tonics were tasted blind by Rob and me. Following are our tasting notes and scores. Where tonics were close in score, I attempted to differentiate by tasting back to back to confirm the ranking.<br /><br /><strong><u>1. Hansen's</u><br /></strong>Matt - light citrus, not much bitterness, medium sweetness. Score - <strong>88 </strong><br />Rob - Unctuous, full-bodied. Could be a little more carbonated. Medium bitterness, not very sweet. Score - <strong>90 </strong><br /><br /><strong><u>2. Schweppes</u></strong><br />Matt - light flavors. Some bitterness. Sweeter than #1 but less flavorful. Score - <strong>87</strong> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteq26dlgJ440wrtyDKB8tswO1ww2tL_CtiTFN64a1aDj3UzHzDWJ5VrrHdhRnoPhD0Q7-4iR3etu7TK2QjXqD-TbQMj_172cKHyI-j3YA_MfeOdRLg7vwYQRcTu7qG3Gtm3vcO3cxZ4k/s1600-h/365+tonic.jpg"></a><br />Rob - Not much on the opening taste, but then finishes with a bitter attack. Good carbonation. Score - <strong>85</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQz4pil9Rp4vDN360vJDDrW6L_CWfE6MDtoN0wbJDero5DL8MlVt_c908RlsVqMECS2Xp2e4OnNceUDr0Tn1-gp7BXI0W00mbm5WuxCHF3I4yzhOfTVRKbYjgKjX6_DXyDG3We1HCwSw/s1600-h/365+tonic.jpg"><img id="BLOGGER_PHOTO_ID_5381083810839794930" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 260px; CURSOR: hand; HEIGHT: 164px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQz4pil9Rp4vDN360vJDDrW6L_CWfE6MDtoN0wbJDero5DL8MlVt_c908RlsVqMECS2Xp2e4OnNceUDr0Tn1-gp7BXI0W00mbm5WuxCHF3I4yzhOfTVRKbYjgKjX6_DXyDG3We1HCwSw/s320/365+tonic.jpg" border="0" /></a><br /><strong><u>3. Whole Foods 365</u></strong><br />Matt - Citrusy, sweet, not much bitterness, though. Nice flavors. <strong>Score 86</strong><br />Rob - Sweeter with light bitterness. Not super flavorful, but pleasant. Score - <strong>89</strong><br /><br /><strong><u>4. Q Tonic</u></strong><br />Matt - Not much going on here - not sweet, some bitterness. Score -<strong> 85<br /></strong>Rob - Very little tonic flavor. Some astringent bitterness on the finish. Almost soda water. Score - <strong>75</strong><br /><br /><strong><u>5. White Rock</u></strong><br />Matt - Sweet with some bitterness. Not a lot of citrus, but a decent overall balance of flavors. Score - <strong>89<br /></strong>Rob - Light opening with a pleasantly bitter finish. Score - <strong>87 </strong><br /><br /><strong><u>6. Stirrings</u></strong><br />Matt - Light flavors, medium bitterness. Some soapiness. Light sweetness. Score - <strong>86</strong><br />Rob - Light. Not much flavor. Short finish. Score - <strong>80 </strong><br /><br /><strong><u>7. Fentiman's<br /></u></strong>Matt - Full-flavored, medium bitterness. Medium+ sweetness with a lot of pleasant citrus notes. Score - <strong>90</strong><br />Rob - Full-bodied. Definite citrus flavors. Finishes with bitterness. Complex. Could be a bit more carbonated. Score - <strong>91</strong><br /><br /><strong><u>8. Schweppes Indian Tonic (Holland)</u></strong><br />Matt - Wow! Complex flavors, nice fizz, nice bitterness. Medium sweetness, good citrus and an almost herbal quality. Score - <strong>94<br /></strong>Rob - Complex flavor with a mineral finish. Almost a mediciny, soda cracker-like flavor. Score - <strong>89</strong><br /><br /><strong><u>9. Fever Tree<br /></u></strong>Matt - Lemon-lime soda, light bitterness. Simple, somewhat uninteresting. Some minor off-flavors. Score - <strong>87</strong><br />Rob - Simple but good tonic flavor. Won't get in the way of your gin. Score - <strong>88</strong><br /><br />Final Rankings:<br /><br /><strong><u>Matt<br /></u></strong>1. Schweppes Indian Tonic (94)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8wyk35AgT_lk2wyofKCcUjPNl5iN2OUvdEqXpOJwWfbF9PsL8W63pebyueNXpJbelHoc6VBirzvqvPHjqPtGncFo3InC9Q-M1TNcAUMIQ43nnMLNWJxhfDCYylg_tcuwJx25m960Hc8/s1600-h/Fever+Tree.jpg"><img id="BLOGGER_PHOTO_ID_5381077410357934482" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 250px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8wyk35AgT_lk2wyofKCcUjPNl5iN2OUvdEqXpOJwWfbF9PsL8W63pebyueNXpJbelHoc6VBirzvqvPHjqPtGncFo3InC9Q-M1TNcAUMIQ43nnMLNWJxhfDCYylg_tcuwJx25m960Hc8/s320/Fever+Tree.jpg" border="0" /></a>2. Fentiman's (90)<br />3. White Rock (89)<br />4. Hansen's (88)<br />5. Schweppes/Fever Tree (87, tie)<br />7. 365/Stirrings (86, tie)<br />9. Q Tonic (85)<br /><br /><strong><u>Rob</u></strong><br />1. Fentiman's (91)<br />2. Hansen's (90)<br />3. 365/Schweppes Indian Tonic (89, tie)<br />5. Fever Tree (88)<br />6. White Rock (87)<br />7. Schweppes (85)<br />8. Stirrings (80)<br />9. Q Tonic (75)<br /><br />Conclusions: We both agreed that Fentiman's was an extremely fine product - Rob had it as his #1 and I had it at #2. It was the only product that scored in the 90's by both of us. At $3.50 for 125 ml, however I'm not sure how much of this I'll be buying in the future. The Lilliputian bottle is so cute though... Thanks to Rachel for picking this up at Galco's Soda Stop in LA.<br /><br />The Schweppes Indian Tonic was a revelation for me. I loved the complex flavors and gave it extra points for character. Rob liked the complex flavors as well, but was somewhat put off by the mediciney finish. Unfortunately this product is mostly unavailable here in the US. Rarely seen in stores, I considered it a coup to find this at the Beverage Warehouse in Marina Del Rey. How long they will carry it is anyone's best guess. I may have to stock up.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEG2GOwiDjI4XvyCO5KbVTd8OxPJ3_dMotIIuaofTJwvxQzw0jeTLIPhj06fFz7wd22OmyLv1lmVgy_nZh4knqg4iazH9z-LbDYhRVPNVtaE5olQ8rBSuESOCk6elserUd1Fy2AhP-95Y/s1600-h/q-tonic.jpg"><img id="BLOGGER_PHOTO_ID_5381084850802212962" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 179px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEG2GOwiDjI4XvyCO5KbVTd8OxPJ3_dMotIIuaofTJwvxQzw0jeTLIPhj06fFz7wd22OmyLv1lmVgy_nZh4knqg4iazH9z-LbDYhRVPNVtaE5olQ8rBSuESOCk6elserUd1Fy2AhP-95Y/s320/q-tonic.jpg" border="0" /></a>Hansen's did surprisingly well. I usually do not care for it in a gin and tonic because it is not bitter enough. Which, by the way, brings up an interesting point with respect to this tasting; specifically, how will these tonics rate in a classic Gin & Tonic? To answer that, Rob and I have tentatively planned to conduct a comparison of our top picks of these tonics, mixed in a G&T, in the future.<br /><br />White Rock was an interesting and tasty newcomer that turned out to be my #3 pick. Another rarity picked up at Beverage Warehouse.<br /><br />Schweppes (domestic) was a disappointment to me. I have long respected its quinine bitterness as a superior ingredient to a proper G&T. In this tasting it did not shine. I will be very interested to compare it with some of the others when we try them mixed in a drink in the future.<br /><br />365 was only o.k. to me. Rob liked it a bit more and had it tied for #3. It would definitely be worth trying for anyone near a Whole Foods.<br /><br />Fever Tree had a mediocre showing despite my high hopes for it. It just didn't stand up to the more complex offerings and Rob and I agreed that it had a fairly simple lemon-soda flavor.<br /><br />Stirrings was uninteresting and a general underperformer, and therefore would not be recommended due to its premium price.<br /><br />Q Tonic was suprisingly flat in flavor. I found it lacking in character. Rob found it downright offensive. This was probably the second most expensive bottle in the tasting, so I will probably not be buying this in the future. That said, it is being heavily marketed and is probably worth a try for those wishing to try some of the exciting new tonics out there.<br /><br />Final Notes: This was a long time coming and I had a really good time comparing flavors and ranking this broad range of tonics. I look forward to the "next phase" where we'll have the opportunity to rank these tonics based on their performance in a G&T.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com6tag:blogger.com,1999:blog-7921565203385243847.post-68824054819477088142009-09-09T15:31:00.000-07:002009-09-09T21:15:35.818-07:00Tootin' Root's Horn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDL3-ECTOL_hHDpxfcgBaL-9jfTzu_tOcRJJBQH-FS33lQM9QJZVGIw4EmOKOvlLjNxtxRrfpcR-wSFc1a0jDfLjMnz5LD8xkxKBk3jLQxKlkx1WVf1WZyRUabL1yfnG-oUvopD-wxDs/s1600-h/root-bottle-600.jpg"><img id="BLOGGER_PHOTO_ID_5379603241520115538" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 256px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDL3-ECTOL_hHDpxfcgBaL-9jfTzu_tOcRJJBQH-FS33lQM9QJZVGIw4EmOKOvlLjNxtxRrfpcR-wSFc1a0jDfLjMnz5LD8xkxKBk3jLQxKlkx1WVf1WZyRUabL1yfnG-oUvopD-wxDs/s320/root-bottle-600.jpg" border="0" /></a>Blog friend Mikey sent me a note asking if I had heard of a new liqueur called Root. I hadn't, so I did a little research and discovered that it is an exciting liquid project from the folks at Art in the Age of Mechanical Reproduction. I first heard about this company after receiving a cool T-shirt as a gift from Rachel and Jeremy, but did not fully appreciate how eclectic their product range was at the time.<br /><br />According to the company: <em>Art In The Age of Mechanical Reproduction firmly believes in empowering artists producing high quality work marked by fine craft and intellectual rigor. We do so by applying the fruits of such labors to the cultural forms of everyday life, granting those who wish to engage the opportunity to do so in his/her own environment. Rather than exist at a distance in the white cube of the gallery space, we weave our offerings into the collective surface of myriad personal contexts. In this troubling epoch of industrial commodification, standardization of reproduction, and fomentation of a society of shallow spectacle, Art In The Age issues a challenge and rally cry. We fight fire with fire, subsuming the onslaught of watered down facsimiles and inaccessible displays with thought-provoking products of real cultural capital.</em><br /><br />As far as Root is concerned, the company offers an interesting history of root-based beverages in the US. They don't really go into any detail as to who was the creative force behind the launch of this interesting new product which I, for one, would have found interesting.<br /><br />The <a href="http://www.artintheage.com/spirits-aita/">website</a> as well as the bottle tag describe the history as follows:<br /><br /><em>In the 1700’s, it was called “Root Tea.” An herbal remedy made with sassafras, sarsaparilla, birch bark and other wild roots and herbs. Native Americans taught the recipe to colonial settlers. As it was passed it down from generation to generation, it grew in potency and complexity. Particularly in the Pennsylvania hinterlands, where the ingredients naturally grow in abundance.<br /><br />At the close of the 19th century, as the Temperance movement conspired to take the fun out of everything, a Philadelphia pharmacist removed the alcohol from Root Tea and rechristened it (ironically) “Root Beer”. He did this so that hard drinking Pennsylvania coal miners and steelworkers could enjoy it in place of true alcoholic refreshment. He introduced his “Root Beer” in a big way at the still legendary 1876 Centennial Exhibition in Philadelphia. The rest, as you know, is flaccid history.<br /><br />Here at Art in the Age, we thought it would be interesting and fun to turn back the clock and recreate a true pre-temperance alcoholic Root Tea. We’ve even made it certified organic, since back then, everything was organic. This is the opposite of corporate culture. It’s a genuine experience rooted in history and our own landscape. It is a truly interesting and contemplative quaff. Certainly like nothing else we have ever tasted before. It is NOT Root Beer flavored vodka or a sickly sweet liqueur.</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieW9fOTdzKZsgJkNTuQ-_FGrKLfufg1xjQ5nBMG5cdvPMGG6egVkSSjNJWY-MRuUHuFm30xqiFlL8RwDFPtKp1mJm08bx4zlEGWYB79fVwT7NTyd656UR_YVt8kathabN8XT8-Mcxi9so/s1600-h/Root+back+label.jpg"><img id="BLOGGER_PHOTO_ID_5379674981954713586" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 186px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieW9fOTdzKZsgJkNTuQ-_FGrKLfufg1xjQ5nBMG5cdvPMGG6egVkSSjNJWY-MRuUHuFm30xqiFlL8RwDFPtKp1mJm08bx4zlEGWYB79fVwT7NTyd656UR_YVt8kathabN8XT8-Mcxi9so/s320/Root+back+label.jpg" border="0" /></a>Root is packaged in an attractive bottle and includes a nice label on the back with an artist's rendition of the major consituents in the brew. See image, right.<br /><br />In terms of flavors, it is definitely reminiscent of root beer - think of a craft brew like Virgil's, but not as sweet. It does have some sweetness, but it is not syrupy or cloying at all. Those who enjoy a good birch beer such as Boylan's will recognize the strong birch bark character. There is also wintergreen which forms another of the primary flavors. In the background and not individually distinguishable, are a bevy of spices such as allspice, nutmeg and anise.<br /><br />I tried Root on its own, sipped from a shot glass for the first few experiences. It's good and this just may be my primary form of consumption in the future. On the other hand, a number of very creative Root-based cocktails are listed on the Art in the Age website. A few which caught my attention, whether sampled or not, are listed below:<br /><br /><u><strong>Dr. Hadley's Root Restorative</strong></u><br />0.5 oz. Demerara simple syrup<br />6 large mint leaves<br />1.25 oz. Lairds Bonded (100 proof) Applejack<br />1.0 oz. Root Liqueur<br />.5 oz. Benedictine<br />.5 oz. fresh lime juice<br />2 dashes Fee Brother’s Aztec Chocolate bitters<br />2 dashes Angostura bitters<br /><br />Garnish: Mint sprig Muddle mint in simple syrup. Add ice and other ingredients. Shake vigorously and strain into a cocktail glass. Top with a spanked mint sprig.<br /><em>Created by Katie Loeb of Oyster House.</em><br /><br />The Root cocktail competition winner, <em>Dr. Hadley's Root Restorative</em> sounds interesting and includes a lot of ingredients I like (Apple Bond, Benedictine, Demerara simple syrup) but I don't have the chocolate bitters (yet!) so I didn't make it and therefore cannot vouch for it. May be reason to order some bitters in the future though.<br /><br /><strong><u>The Medicine Lodge Cocktail</u></strong><br />1/2 oz. simple syrup (used turbinado)<br />1 1/2 oz. ROOT<br />2 oz.. Laird’s 71/2 Aged Apple Brandy (used 1.5 oz. Apple Bond)<br />1-2 dashes of Angostura Bitters<br />splash of ginger beer (used Bundaberg)<br /><br />Stir ingredients and garnish with fresh ginger.<br /><em>Created Christian Gaal of Noble American Cookery</em><br /><br />This is pretty good. The ginger beer and Root is a nice combination. The Apple Bond is a little lost in this, though.<br /><br /><strong><u>Dr. Root</u></strong><br />2 oz ROOT<br />4 oz. Dr. Pepper (used Dublin Dr. Pepper with Imperial Cane sugar in a bottle)<br />A Splash of cream<br />Pour ROOT into a tall glass of chilled Dr. Pepper. Add a splash of cream & enjoy.<br /><br />OK, I enjoyed... Definitely a dessert type of experience - creamy and rich.<br /><br /><strong><u>Root 'n Ginger</u></strong><br />2 oz ROOT<br />4 oz. ginger beer (used Bundaberg)<br />ginger slice (omitted)<br /><br />Pour ROOT into a tall glass of chilled ginger beer. Garnish with sliced ginger.<br /><br />This is GOOD. It delivers exactly what it says - it's Root and Ginger beer. No nonsense - nice combination.<br /><br /><u><strong>Forbidden Root</strong></u> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQkrvB7_kIKOZ8Ix_YfjjAU1r6yGRcJIOahNnJhv_paxFNrlXDm3hVQk90IRVjOu6PZAbs_auhD0cUauNDPFTxvobu1WSDYPOSd4B86LAfHHvR0NbGfzJNIsXVFIliXmpof0IHW6lseA/s1600-h/forbidden+fruit+2.jpg"><img id="BLOGGER_PHOTO_ID_5379682308427468386" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 123px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQkrvB7_kIKOZ8Ix_YfjjAU1r6yGRcJIOahNnJhv_paxFNrlXDm3hVQk90IRVjOu6PZAbs_auhD0cUauNDPFTxvobu1WSDYPOSd4B86LAfHHvR0NbGfzJNIsXVFIliXmpof0IHW6lseA/s320/forbidden+fruit+2.jpg" border="0" /></a><br />3/4 oz. ROOT<br />3/4 oz. TRU vodka (used SKYY)<br />1 oz. fresh squeezed white grapefruit juice<br />1/2 oz. simple syrup<br />1/4 oz. fresh squeezed lime juice<br />1/4 oz. Luxardo Maraschino liqueur<br />dash of Angostura <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEqxsk_W3NebT-wGTE5Y22skFxeCnQ6yqEJOegboRU-lL4vMZV98HUN2x0xsq0Qmk5MMQKjRXDAqj4GWNPvZ_GUv3Oo6XduGJHsOoq4tFsQvtQHswOX_xj5jDaGWSzM4ZnE8m160mjn0/s1600-h/Forbidden+Fruit.jpg"></a><br /><br />Shaken and strained into a cocktail glass.<br /><em>Created by Nic Jarrett</em><br /><br />This drink gets props for being a play on the obscure and now defunct liqueur, Forbidden Fruit, which came in a bottle similar to Chambord (from the same company) and was based on grapefruit - see image to the right. I can't say that I'm surprised to find this interesting. I really like the Root flavors next to the grapefruit and Maraschino. I ususally find Maraschino overpowering - but it works here at the level the recipe specifies. This cocktail does justice to its ingredients - each plays a distinct and pivotal role - the hallmark of a successful drink. Definitely worth a try.<br /><br />To buy Root, which I'd recommend, you either need to live in Philadelphia where it is distributed locally or purchase online through Hi-Time. When Rachel called Hi-Time, they mentioned that there was a lot of interest in Root and was out of stock at that time. But we got on the list for a few bottles which we were fortunate to be able to get a few days later.<br /><br />Final Notes: I'd definitely recommend Root to anyone looking to expand their liqueur horizons. Excellent on its own, it also makes for an interesting mixed drink - my favorites being the Root n' Ginger and Forbidden Root.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com1tag:blogger.com,1999:blog-7921565203385243847.post-89666443290529121352009-08-30T15:33:00.000-07:002009-08-30T17:43:46.621-07:00My Favorite Belgians<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByc43fxwzJ-7sRyQ-h0KGkV0Tqx0KF3iBOrqf_WdfpSbWxsKNjWDZPP8IiRvPhXIXvuPTw8YFc2r7g4vsl5G9wAIgd5k6hwMyJgyKh_HJ6M3xE9aYactJqxQwy9Oe1eZTWhTj8GHxN6g/s1600-h/chimay.jpg"><img id="BLOGGER_PHOTO_ID_5375909904344483474" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByc43fxwzJ-7sRyQ-h0KGkV0Tqx0KF3iBOrqf_WdfpSbWxsKNjWDZPP8IiRvPhXIXvuPTw8YFc2r7g4vsl5G9wAIgd5k6hwMyJgyKh_HJ6M3xE9aYactJqxQwy9Oe1eZTWhTj8GHxN6g/s320/chimay.jpg" border="0" /></a>To be clear, I'm not talking about Dr. Evil or <span class="blsp-spelling-error" id="SPELLING_ERROR_0">René</span> Magritte here - rather, I'm referring to a couple of my favorite Belgian ales. Belgian beer comes in a variety of styles, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">including</span> golden ales, white beers (<span class="blsp-spelling-error" id="SPELLING_ERROR_2">witbier</span>, e.g. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Hoegaarden</span>), Trappist ales, and Abbey ales (e.g. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Leffe</span>), among others. While there are a lot of these worth talking about, I've picked a couple of my favorites, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Chimay</span> Triple (white) and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Duvel</span> as the subject of this post.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Chimay</span> produces a number of Trappist ales, brewed in the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Scourmont</span> Abbey. Their Triple, (known as <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Cinq</span> Cents in the 750 <span class="blsp-spelling-error" id="SPELLING_ERROR_10">mL</span> bottle) with the white label has always been my favorite. The <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Chimay</span> website speaks of two <span class="blsp-spelling-error" id="SPELLING_ERROR_12">fermentations</span> (as compared with <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Duvel's</span> three, below, but the actual <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">process</span> appears similar) - a top fermentation followed by bottle conditioning. According to the site:<br /><br /><em>The yeast is a primary constituent. It is this that makes the story of <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Chimay</span> beer. In fact, the yeast was selected by Father Theodore in 1948. His work was to isolate the yeast cells and cultivate them, make some "micro-brews" and then, of course, to evaluate the flavour and brewing qualities. When he had isolated the best strain, Father Theodore propagated it selectively.</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lX7Tl6Fa6ZJaqFMsRtkscFl51DY1TuRqtewl6pjcXY_-SMvtg6wzbVZsibyuG2O0TCmMdfSEsJAi6fCJhCsxJ_ejb9RLjjoMQNu7HgV3EIz66i9U7VfLJWbyZLDxIXd0WuVyEOhekW0/s1600-h/chimay.jpg"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBk5tSkTsrOoz_5RKMV_HXkgVcxasCtZr-ff6A21zPjulT99AXOVtTx4q_KKVg5jlCAnm73BP1drnptH5akzLrj8qz0Vzcg_VObLiQksfoXmr__V8w452YVRnUHBm2TuLsJQA2dSIqmQ/s1600-h/duvel.jpg"><img id="BLOGGER_PHOTO_ID_5375910073168602322" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 299px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBk5tSkTsrOoz_5RKMV_HXkgVcxasCtZr-ff6A21zPjulT99AXOVtTx4q_KKVg5jlCAnm73BP1drnptH5akzLrj8qz0Vzcg_VObLiQksfoXmr__V8w452YVRnUHBm2TuLsJQA2dSIqmQ/s320/duvel.jpg" border="0" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_16">Duvel</span> (which means "Devil" in Flemish) is a "strong golden ale" and is made from Scottish Yeast, Czech hops, Barley from France and local Belgian water. The beer undergoes 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_17">fermentations</span> - the first is a top fermentation taking <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">place</span> at a temp of 64-82F, the second is a "<span class="blsp-spelling-error" id="SPELLING_ERROR_19">lagering"</span> process at 27F, the tertiary step is a "bottle conditioning" whereby additional yeast is added prior to bottling and aged first at around 72F, then for a longer period (about 6 weeks) at 41F. It is this lengthy process which prompts the website to proclaim "Guaranteed not Fresh!".<br /><br />Following are my tasting notes for these two beers which were served straight from the fridge in a wide-mouthed snifter approximating the glasses shown in the pictures:<br /><br /><u><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_20">Chimay</span> Triple</strong></u><br />Color - Dark golden, amber, slightly hazy<br />Nose - Malty, cereal grains, yeast<br />Palate - Full-bodied, round, malty. Complex, with some dark, raisin-spice notes.<br />Finish - Malty, smooth, complex<br /><br /><strong><u><span class="blsp-spelling-error" id="SPELLING_ERROR_21">Duvel</span></u></strong><br />Color - Light gold, slightly hazy<br />Nose - Bright <span class="blsp-spelling-error" id="SPELLING_ERROR_22">hoppy</span> elements. Crisp, mouthwatering<br />Palate - Fruity <span class="blsp-spelling-error" id="SPELLING_ERROR_23">hoppiness</span> continues, well balanced, crisp. Some yeasty/doughy flavors.<br />Finish - Crisp, bitter hops. Very nice.<br /><br />Pour yourself a glass of these delicious, yeasty brews. And if someone happens to catch you with some beer foam on your upper lip and nose, you can proudly proclaim "That's how we drink it in Belgium. It's called a Belgian Dip." - to quote Dr. Evil.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com0tag:blogger.com,1999:blog-7921565203385243847.post-6671687501440953292009-07-21T19:58:00.000-07:002009-07-22T19:07:58.344-07:00A few ViogniersThis weekend, our neighbors Jeff and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Beky</span> came over with some <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Viogniers</span> in hand for an impromptu tasting. Jeff has long been extolling the virtues of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Viognier</span> and let me tell you, he's been preaching to the choir. They brought a bottle of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Summerwood</span> 2007 and Melville 2007 (along with a nice, sweet, late harvest <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Garretson</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Viognier</span> for which no tasting notes were taken). I supplied what turned out to be an unfortunate Melville 2006 and Tablas Creek 2006.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Viognier</span> is a classic Rhone varietal, which is used, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">unblended</span>, in <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Condrieu</span>. In California it is frequently blended with other Rhone whites (e.g. <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Roussanne</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Marsanne</span>) and is sometimes blended with <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Syrah</span> to soften the flavors. Crisp, typically dry, flavorful, fruity and flowery, California <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Viogniers</span> can be very good to excellent expressions of the varietal and are made all over the state.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxsmUB235ih20Xoumc7JoTag0iwS2x4grSXWuYhK9YW3dZssVZFvMLQoRs-Ac3TTPc07Cc3ziFM0OXb-waNUfhEzhV0q1sgU_zDSd2sMkHpw74_X0A6BCT1qZkqL9snwR2GC_mTzOKQ4/s1600-h/Summerwood.jpg"></a><br />Following are our tasting notes and scores. Wines were tasted blind. They are listed in order of scores, highest to lowest.<br /><br /><em>I am supposed to conspicuously point out that Jeff's wines kicked <span class="blsp-spelling-error" id="SPELLING_ERROR_13">mine's</span> butts decisively</em>.<br /><img id="BLOGGER_PHOTO_ID_5360752970135518898" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 75px; CURSOR: hand; HEIGHT: 235px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxsmUB235ih20Xoumc7JoTag0iwS2x4grSXWuYhK9YW3dZssVZFvMLQoRs-Ac3TTPc07Cc3ziFM0OXb-waNUfhEzhV0q1sgU_zDSd2sMkHpw74_X0A6BCT1qZkqL9snwR2GC_mTzOKQ4/s320/Summerwood.jpg" border="0" /><br /><strong><u><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Summerwood</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Viognier</span> 2007 (<span class="blsp-spelling-error" id="SPELLING_ERROR_16">Paso</span> Robles, <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Westside</span>)</u></strong><br /><strong>Matt:</strong><br />Nose: Flowers, french oak<br />Palate: More flowers, tart peach/nectarine, french oak, incredible balance and complexity.<br />Finish: Long, complex<br />Rating: <strong>93</strong><br /><strong>Jeff</strong>: Not much nose. Very smooth, buttery, <span class="blsp-spelling-error" id="SPELLING_ERROR_18">oaky</span> taste. Smooth, light finish.<br />Rating <strong>95</strong><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Beky</span></strong>: All around best blend. Rating <strong>95</strong><br /><strong>Julie</strong>: ...<span class="blsp-spelling-error" id="SPELLING_ERROR_20">mmm</span>, flowery, very drinkable Rating <strong>87</strong><br /><br /><strong><u>Melville <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Viognier</span> Estate - Verna's 2007 (Santa Ynez, Los <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Alamos</span>)</u></strong><br /><strong>Matt:</strong><br />Nose: Fruits, honey <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGCULvkDTrBnblhhkEAAZFhceQd8fCtZ_kN8KVZPJJTjEtByIyCYJIq2HjmC2Fs9RJhHNPbGQchKHhfOF-PCkeMXeQxKCqiP8YhtsTTPXb73AafWjyZeEYbE96Un7L1qMfxWQU49fGxw/s1600-h/Melville+07.jpg"><img id="BLOGGER_PHOTO_ID_5360752873404028994" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 98px; CURSOR: hand; HEIGHT: 235px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGCULvkDTrBnblhhkEAAZFhceQd8fCtZ_kN8KVZPJJTjEtByIyCYJIq2HjmC2Fs9RJhHNPbGQchKHhfOF-PCkeMXeQxKCqiP8YhtsTTPXb73AafWjyZeEYbE96Un7L1qMfxWQU49fGxw/s320/Melville+07.jpg" border="0" /></a><br />Palate: Nectarine, tart, cotton-candy<br />Finish: Tart, fruity, sweet (residual sugar?)<br />Rating: <strong>88</strong><br /><strong>Jeff</strong>: acidic, grapefruit, oak. Rating <strong>89</strong><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_23">Beky</span></strong>: sweet start, crisp, <span class="blsp-spelling-error" id="SPELLING_ERROR_24">alcoholy</span>. Rating <strong>87</strong><br /><strong>Julie</strong>: balanced, ...<span class="blsp-spelling-error" id="SPELLING_ERROR_25">mmm</span>. Rating <strong>89</strong><br /><br /><strong><u>Melville <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Viognier</span> Estate - Verna's 2006(Santa Ynez, Los <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Alamos</span>)</u></strong><br /><strong>Matt:</strong><br />Nose: Honey, some burnt/caramel apple aromas<br />Palate,: More caramel, burnt sugar, honey along with some tart fruit flavors<br />Finish: Long, tart, caramel<br />Rating: <strong>85</strong><br /><strong>Jeff: </strong>sour, acidic nose. Good upfront, lingering taste. A little sour. Rating: <strong>82</strong><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_28">Beky</span>: </strong>Bubbly, <span class="blsp-spelling-error" id="SPELLING_ERROR_29">champagney</span>. Rating: <strong>83</strong><br /><strong>Julie:</strong> Effervescent, old smell, tangy. Rating: <strong>80</strong><br /><strong></strong><br /><strong><u>Tablas Creek <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Viognier</span> 2006 (<span class="blsp-spelling-error" id="SPELLING_ERROR_31">Paso</span> Robles, <span class="blsp-spelling-error" id="SPELLING_ERROR_32">Westside</span>)</u></strong><br /><strong>Matt:</strong><br />Nose: Not much<br />Palate: Dry, very light, not a lot of flavor development<br />Finish: Short, uninteresting<br />Rating: <strong>80</strong><br /><strong>Jeff:</strong> No nose, no body, no structure, no flavor. Rating: <strong>80</strong><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_33">Beky</span>: </strong>Smoky start, dry, oak, as if cut with water. Rating: <strong>72</strong><br /><strong>Julie:</strong> Dry. eh. Neutral. Rating:<strong> 70</strong><br /><strong></strong><br /><strong>Final Notes - </strong><br />Not being used to overt oak in <span class="blsp-spelling-error" id="SPELLING_ERROR_34">Viognier</span>, it was surprising to me how well the <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Summerwood</span> fared in the tasting. It was clearly the best balanced of the bunch with great structure. Almost delicate compared to the over-the-top fruit and alcohol bomb Melville, it still had a lot of flavor and complexity.<br /><br />The Melville 2007 was a very good to excellent wine. After I finished my tasting notes and we had the "reveal", I found that the flavors grew on me a little bit. The <span class="blsp-spelling-error" id="SPELLING_ERROR_36">Summerwood</span> remained king, but the gap narrowed a bit. Melville <span class="blsp-spelling-error" id="SPELLING_ERROR_37">Viogniers</span> have been a long-time favorite of mine and are a California quality benchmark year after year.<br /><br />The 2006 Melville was clearly past its prime. The burnt sugar flavors are telltale signs of storage at too high a temperature or too long a period. Once great in its prime, it had by now developed tired flavors.<br /><br />The 2006 Tablas Creek was a big disappointment. Clearly lacking in flavor, structure and complexity next to its peers, it really had nothing to offer. This was rated highly by Parker, but was universally panned by our panel.<br /><br />I'll continue to buy Melville's <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Viognier</span> as I find it to be a very interesting wine and a decent value. And next time I'm up in <span class="blsp-spelling-error" id="SPELLING_ERROR_40">Paso</span> Robles, I'll certainly make a point of stopping by <span class="blsp-spelling-error" id="SPELLING_ERROR_41">Summerwood to revisit their excellent Viognier</span>.Matt Schachthttp://www.blogger.com/profile/16425342754082729941noreply@blogger.com6