Phylloxera Aphid: The Bug That Changed The Alcohol World

This is the little bastard that crushed the French wine world but helped bring whiskey to the rest of the world. This is the story of Phylloxera Dactylasphaera vitifoliae.
Phylloxera

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Introducing Hopwater

If you don’t hang out on social media you may have missed the rapid spread of Hopwater. The short is that Hopwater is a hop, and flavor, infused tonic water.

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Smartphone Apps Round 2: Whiskey and Wine

Before any new readers ask when Round 1 was it was over 2 years ago, so you didn’t miss anything recent. Not too much has changed in the world of beer apps since then. Well, Untappd has become the dominant force in the beer app universe. A few other beer apps have come, and gone, yet Untappd has remained supreme.

What else has changed is that I’ve gone from swearing off wine and rarely drinking spirits to enjoying both more often and becoming a more well-rounded imbiber. In my endless urge for capturing data to help me remember things, combined with having that data available in my pocket, I present the best apps I’ve found for both whiskey and wine!

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Book Review: Tasting Whiskey

Tasting Whiskey: An Insider’s Guide to the Unique Pleasures of the World’s Finest Spirits is a new book from longtime whiskey and beer writer Lew Bryson.  I follow Lew on Twitter and saw him pitch the book there. After deciding Buy Tasting Whiskey on Amazonto spend 2015 learning about whiskey and bourbon I saw Amazon’s description of the book, below, and decided this was a great place to start learning.

Whiskey lovers will devour this fresh and comprehensive guide to everything there is to know about the world’s whiskeys, including Scotch and bourbon as well as Tennessee, Irish, Japanese, and Canadian whiskeys. You’ll learn about the types of whiskey and the distilling traditions of the regions where they are made, how to serve and taste whiskeys to best appreciate and savor them, how to collect and age whiskey for great results, and much more. There are even recipes for cocktails and suggestions for food pairings. This is the guide no whiskey drinker will want to be without!

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Bourbon Classic Returns to Louisville: You Need to Be There

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Many times I have praised Cincinnati’s proximity to the heart of bourbon country, but never was I more thankful for it than last February when I was able to attend the Bourbon Classic. I learned more about bourbon history and the current  bourbon industry in that weekend than I had in the previous year. This year it is back and looks to be just as good as 2014. Once again Fred Minnick is MCing the Bourbon Masters Session and this year Jim Rutledge of Four Roses will be joining the line up. He was the one distiller I was very disappointed not to meet last year. The Bourbon University has some great classes lined up, including a very timely class on bourbon collecting. Here is the press release but for now all you need to know is this is the best bourbon opportunity you have within such an easy drive. And keep in mind that WhiskeyFest in Chicago is already sold out. Hope to see you there.

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Bourbon & Culinary Weekend Returns to Louisville in February 

Third Annual Bourbon Classic Focuses on World-Class Culinary and Bartending Talent

Louisville, KY (February 2, 2015) Bourbon Classic 2015, the third annual Bourbon-culinary experience will take place in Louisville at the Kentucky Center for the Performing Arts next weekend, February 20 – 21, 2015. The event attracts Bourbon enthusiasts and culinary adventurists from across the country. A complete cross-section of the Bourbon industry will attend: Bourbon distilling legends, writers, chefs, bartenders, connoisseurs, and casual enthusiasts.

This year, Bourbon Classic will kick off with an exclusive pre-event reception, Bourbon Classic Taste, on Tuesday, February 17th. Chef Ed Lee and Julian Van Winkle will participate in this progressive tasting experience hosted at Copper & Kings American Brandy. Kentucky Proud-inspired food, Buffalo Trace Bourbon, Four Roses Bourbon, Copper & Kings Brandy, Copper & Kings Absinthe, Van Winkle Special Reserve (12 year), Van Winkle Family Reserve (15 year), Van Winkle Family Reserve (20 year), and 1,000 Stories Barrel Finished Wine will be available. A limited number of tickets to this Kentucky Proud supported reception are available to the general public.

Friday, February 20 – Bourbon Classic Cocktail Challenge:

  • MC Jared Schubert, winner of the 2013 Bourbon Classic Cocktail Challenge, will guide attendees through the event featuring contemporary and classic cocktails and small plates prepared by teams of chefs and master bartenders representing distilleries. Cocktails and pairings will be judged by an expert panel including Hannah Hayes, Southern Living, Joy Perrine, Jack’s Lounge, and Chef Albert Schmid, Sullivan University. Participating teams are as follows:

    Barton 1792 Distillery
    Beth Burrows, Down One Bourbon Bar
    Chef Newman Miller, Harrison-Smith House, Bardstown, KY

    BlantonBourbon
    Marie Zahn, St. Charles Exchange
    Chef Levon Wallace, Proof on Main

    Buffalo Trace Distillery
    Jason Cobbler, Harvest
    Chef Coby Ming, Harvest

    Four Roses Bourbon
    Isaac Fox, Volare
    Chef Josh Moore, Volare

    Heaven Hill Distilleries
    Gary Gruver, Southern Wine & Spirits
    Chef David Danielson, Churchill Downs

    Jim Beam
    Sean Thibodeaux, 8-UP Elevated Drinkery & Kitchen
    Chef Todd Rushing, 8-UP Elevated Drinkery & Kitchen

    Michters
    Hannah Kandle, Old Seelbach Bar
    Chef Patrick Roney, Seelbach Oakroom

    Wild Turkey
    Amber Yates, Feast
    Chef Ryan Rogers, Feast

    Woodford Reserve
    Jacquelyn Zykan, Doc Crow’s
    Chef Jonathan Schwartz, Doc Crow’s

Saturday, February 21 – Ultimate Bourbon Experience:

  • Bourbon Masters Session
    Mark Coffman, Alltech Brewing & Distilling Company
    Wes Henderson, Angel’s Envy
    Ken Pierce, Barton 1792 Distillery
    Fred Noe, Jim Beam
    Harlen Wheatley, Buffalo Trace Distillery
    Jim Rutledge, Four Roses Bourbon
    Denny Potter, Heaven Hill Distilleries
    Nicole Austin, King’s County Distillery
    Willie Pratt, Michter’s
    Jimmy Russell, Wild Turkey

    Author Fred Minnick will MC this session sponsored by the Urban Bourbon Trail.

  • The Bourbon Classic University, exploring focused learning sessions like Country Ham & Bourbon, The Life of the Barrel, Essential Bourbon Cocktails Past and Present, Straight Up Storytellers, Bourbon & Cheese Pairings, The Art of the Glass, Entertaining with North American Whiskey, Bourbon Collections, Bourbon Flavor Profiles, and Bourbon Icons. Sets of five sessions will be offered and attendees will have the opportunity to choose which sessions to join.
  • The Bourbon Marketplace offering exhibits and displays featuring Bourbon tastings, book signings, food tastings, and culinary and Bourbon-related products.
  • Bourbon Culinary Tastings prepared by Coby Ming, Harvest, Sean Ward, Ward 426, Levon Wallace, Proof on Main, and Ouita Michel, Holly Hill Inn.

Some of the bourbon industry’s most well-known brands are sponsoring the event. The Urban Bourbon Trail is the welcoming sponsor of this event joining Buffalo Trace DistilleryFour Roses BourbonMichters, Alltech Brewing & Distilling Co., Barton 1792 Distillery, Bulleit Bourbon, Heaven Hill Distilleries, Jim Beam, Woodford Reserve, 1,000 Stories Barrel Finished Wine, BlantonBourbon, Wild Turkey, Bingham Greenbaum Doll, LLP, Old Forester, Angels Envy, Corsair Distillery, Jeffersons, Kings County Distillery, Copper & Kings American Brandy, and Willett Distillery. Media sponsors include The Bourbon Reviewand Louisville Public Media.

The Bourbon Classic was co-founded by Tony Butler of FSA Management Group, an established event planning and marketing firm based in Louisville, and Justin Thompson, Seth Thompson, and Bob Eidson of The Bourbon Review.

Ticket sales for the event are available by calling the Kentucky Center for the Performing Arts at 502-584-7777. Details are available at bourbonclassic.com.

Local Choice Bourbon Review

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With the start of December we are officially well into my favorite season of all: bourbon season. Bourbon lovers continue to be spoilt for choice when it comes to trying new bourbons. Every time I go to the liquor store there is a new and exciting bottle to try, and those are just a smattering of the new bottles hitting the market very week. It is getting to be a real challenge trying to keep up with it all, but still I soldier on somehow. Recently Local Choice Spirits out of South Carolina were kind enough to send me their bourbon and their black cherry flavored bourbon to try for Queen City Drinks.

Local Choice Spirits is based out of Daniel Island, South Carolina and was founded in 2011 and operates under a “pour it forward” philosophy. In addition to striving to produce quality spirits they also donate $2 per bottle sold back to the local community where it is sold. Also, they do produce their whiskey, which is not always the case with a craft distillery. Without getting too much into the business behind craft whiskey, a micro-producer will have a choice between sourcing their whiskey from a larger producer and selling it as their own while getting started or else produce small batches right away and sell a younger whiskey. Making your own whiskey is both more difficult and more expensive than sourcing, and you have the constant pressure to get your product to the shelves quickly to make back that cost. Some micro-producers try to do with with smaller barrels or finding ways to agitate barrels for quicker aging. Local Choice apparently uses a trademarked system called TerrePURE® which uses sound waves to “rapidly transforms ordinary distilled spirits into mature tasting, incredibly smooth, ultra-premium spirits in a quick and efficient manner.” That is a pretty bold claim right there, so let’s see how the bourbon holds up.

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Local Choice Bourbon

The bourbon has a fresh and citrus nose, with little of the carmel sweetness that is often associated with bourbon. The initial taste has a subtle sweetness. Mostly I pick up corn, pine, and a hint of pepper. It is a very fresh taste but not quite enough flavor. It is a young bourbon but I will give it to them that it is very smooth for the age. The burn is short and flares in the nostrils. There is a bit of an after taste but it doesn’t linger. Over all it is far from the worst young, micro-produced bourbon I have had. And it is much better than Cleveland but that is a very low bar to clear. This tastes like it is a solid distillate that could be pretty decent if it ever gets a chance to age properly, so that means that there is a good chance that this TerrePure processes made a positive difference. There is no way that a bourbon lover would mistake this for a matured bourbon though. I added a splash of water and it helped bring out a bit more of the sweetness and actually made it a bit more complex. I tried it with ice as well but that stripped way too much of the taste away. Overall I can honestly say that I liked this bourbon more than I thought I would given their high-tech fast aging technique but I still think the bottom line comes back to that old saying about how you can’t rush Mother Nature.

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Local Choice Black Cherry Flavored Bourbon

The cherry is unmistakable in the nose but it doesn’t smell like it is blending quiet right with the whiskey smell. The first sip is actually very pleasant. This tastes like it has a gentle infusion of cherry rather than an artificial flavor that was added. Unfortunately after the first sip comes a sour aftertaste that lingers on the tongue most unpleasantly and this disqualifies it from sipping for me. Mixing it with some ginger beer helped immensely but I could still taste the aftertaste. Not sure if that was from my earlier sipping or if the ginger beer just failed to completely cover the taste. Very disappointing because I actually enjoy a good infused bourbon when it is done well.

Right now these spirits are only available in South and North Carolina but they are looking to expand into Kentucky soon so keep an eye out. I would love to learn more about this TerrePURE process and to try some of their vodka that they make with it. Based on the bourbon, I would guess that it would have an even more dramatic effect on an un-aged product and is probably better suited to vodkas and gins than to whiskey.

6 Of The Best Bloody Marys in Cincinnati

At its simplest, a Bloody Mary is vodka and tomato juice served over ice in a highball glass, but it is rarely simple. Bloody Marys are one of the most varied and complex cocktails out there. Ranging from the two base ingredients to a complex menagerie of spices and garnishes, from not hot at all to so spicy it takes your breath away. The drinks have become associated with hair of the dog for being a good hangover cure. That’s not true as only water, rest, and electrolytes will help hangovers, but the following Bloody Marys will definitely get you up and running again.
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