Friday, May 26, 2017

Tullamore DEW Irish Whiskey: The Power of 3

Would you be willing to place the fate of your whiskey distillery on the result of a horse race? Most distillery owners would be unlikely to take such a great risk but it has allegedly happened before, when an Irish whiskey distillery was offered as a bet upon the Irish Oaks horse race.

It all began in the town of Tullamore, located in County Offaly, which is situated roughly in the middle of Ireland. Tullamore is known as the site of the first air disaster, reaching back to Tuesday, May 10, 1785, when a hot air balloon crashed, setting off a great fire that destroyed approximately 130 buildings, including a military barracks and a tobacco factory. After that disaster, Tullamore created a new coat of arms, depicting a phoenix rising from the ashes, reflective of their reconstruction after that massive fire.

We then jump forward, to 1829, and the founding of the Tullamore Dew Distillery. Eventually, this distillery would be placed on the line, a bet on a horse race. Would it be lost because it's favored horse couldn't get it done?

Recently, Redstone Liquors, in Stoneham, hosted a Tullamore DEW Irish whiskey tasting that was led by Kate Shaughnessy (pictured above), the Boston Brand Ambassador for Tullamore DEW. Kate, a native of Ireland with a delightful lilt to her voice, has been working for Tullamore since last October. She led us through a tasting of five whiskies, also relating the fascinating history of the distillery. She was personable and informative, and everyone present seemed to enjoy the tasting event.

The Tullamore DEW distillery was originally founded in 1829 by Michael Molloy, eventually being passed down to his nephew, Bernard Daly and then, in 1887, to Daly's son, Captain Bernard Daly. In 1862, when Bernard Daly was in charge of the distillery, he took on Daniel E. Williams, who was only 15 years old, and put him to work on the malt floor. Over time, Daniel worked his way up in the distillery, taking on greater and greater responsibilities.

Captain Bernard Daly had a strong connection to horses, being an international polo player, a county Master of Hounds, and owned a number of racehorses. It is said that during one of the races at the Irish Oaks, the Captain and Daniel bet everything, including the distillery, on a horse from Tullamore. Fortunately, the horse won so the distillery didn't change hands though I'm sure it was quite a tense race.

In time, due to Daniel's hard work and dedication to the distillery, he became the owner of the distillery! That is certainly a great example of working yourself up from the bottom. Daniel was an innovator, introducing new technology, from electricity to the telephone. Their famous Tullamore DEW whiskey is also named after him, DEW being his initials.

Today, the Tullamore DEW is owned by the William Grant & Sons company, which also owns a number of Scotch brands as well as other spirits. They are now the second largest distillery in Ireland, after Jameson Irish Whiskey. In September 2014, they opened a new distillery and will soon conduct everything on their own, from grain to bottle. Their first release from this new distillery, due in the near future, will be a 3 Year Old Blended Irish Whiskey.

Locally, Tullamore DEW is the official Irish whiskey of the Boston Red Sox and now appears at Tully Tavern, a new bar at Fenway Park. They cannot sell their Whiskey on its own, but has to offer it in cocktails. They offer the Monster Mule, their Irish take on the Moscow Mule, which is made with 1 part Tullamore DEW, 4 parts Ginger Beer, and lime juice.

The Tullamore DEW Original ($20-$25) is the only triple blend of whiskey in Ireland, blending together grain, malt and pot still whiskies. The malt is also the most dominant in this blend, providing more fruit flavors to the whiskey. In addition, after a triple distillation. it is matured, for about 4-7 years, in three different types of barrels, including Bourbon, Oloroso Sherry and old Whiskey barrels. As you can see, the number 3 is very important to Tullamore. I found this to be a light and elegant whiskey, with bright flavors of apple and citrus, spice, vanilla, and salted almonds. At this price point, it is an excellent value.

The Tullamore DEW 12 Year Old Special Reserve ($45-$50) is also a triple blend, though with a higher percentage of pot still whiskey, giving it a spicier aspect. It is also triple distilled and aged in three different barrels, though most of the pot still was matured in Oloroso Sherry barrels so it has a stronger Sherry notes too. It is definitely a spicier whiskey, with notes of salted nuts, caramel, raisins and a hint of chocolate. There is more complexity to the blend and the finish is long, with a slight hint of a burn.

The Tullamore DEW 15 Year Old Trilogy ($80-$85) is another triple blend, with balanced proportions, that is triple distilled and spends time in three different barrels except that it also is finished, for about three months, in Rum barrels from Trinidad. Smooth and elegant, the complex melange of flavors included some tropical fruit flavors, pleasant spice notes, hints of chocolate, and a delightful creamy mouthfeel. The finish was long and satisfying, with a rich and pleasing aspect. Highly recommended!

The Tullamore DEW 14 Year Old Single Malt ($65-$70) is matured in the usual three types of barrels, but then also spends a little time in Port and Madeira casks. On the nose, there are pleasant notes of apple and tropical fruit, and the palate also presents this fruit flavors, accompanied by a complex mix of vanilla, spice and caramel, with an elegant creaminess that caresses your palate. The finish lingers for quite a time and I can easily see myself sipping this all evening. Highly recommended!

The Tullamore DEW 18 Year Old Single Malt (about $120) is going to be very difficult to find in Massachusetts as only 1 case was allotted for the state. Thus, the price could be much higher than provided. It is essentially the same as the 14 Year Old, except for the additional time in the barrel. In comparison to the 14 Year Old, it is as complex, with similar flavor notes, except it is more subtle and elegant. In addition, there are stronger notes of spice and raisiny elements. This is best, slowly sipped, savoring its more subtle complexities.

Tullamore DEW produces a delicious and interesting portfolio of whiskies, from their value-priced Original to the more complex Single Malts. One of their newest projects, which should be available around October, is the Tullamore DEW Cider Cask Finish, which is finished in Irish cider barrels. This could be the first, and maybe only, whiskey finished in cider barrels.

What are your thoughts on Tullamore DEW Irish Whiskey?

Thursday, May 25, 2017

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Civic Kitchen & Drink, Chef Rick Araujo and GM Sarah Lee are hosting a Spencer Trappist Ale Dinner on Tuesday, May 23, at 6pm. This is a very rare opportunity to taste a variety of unique Spencer Trappist Beer and the dinner is sure to sell out. The monks at St. Joseph Abbey, in Spencer,  brew the beer themselves; it is the only certified Trappist Beer made in the USA. Civic Kitchen & Drink is honored to present Spencer Trappist Beer and celebrates this extraordinary and one-of-a-kind local brewery.

Chef Rick Araujo is creating a Four Course Dinner paired with Spencer Trappist Beer.
The four course dinner features:
--Buttermilk Fried Chicken skewers with sweet potato waffles and a trappist orange marmalade glaze / Paired with Trappist Ale
--Grilled Swordfish with a green peppercorn hollandaise sauce and potato au gratin / Paired with Trappist IPA
--Chinese Five Spiced Duck over a smoked gouda polenta and smothered haricot vert / Beer Pairing Coming Soon!
And More!

Price: $75 per person, includes tax and gratuity
To make a Reservation, please call 508-329-5179

2) Puritan & Co. Chef/Owner Will Gilson and the Puritan team invite guests to join them at the bar for a brand new Caviar Special. Puritan & Co. is serving up this caviar special at its bar daily. Available during all regular business hours at the bar, the special includes two vodka nips served frozen on ice, 12g of Osetra caviar, and all the fixings for only $30.

For more information, please call (617)-615-6195

3) Chef/Owner Michael Schlow, Chef de Cuisine Brendan Pelley, and the Doretta Taverna team invite guests to join them as they officially kick off patio season. On Wednesday, May 31, from 6-9pm, Doretta Taverna and Raw Bar will officially be kicking off patio season with an epic patio party featuring live music, mezze, local oysters, and more. The event will take place rain or shine and no tickets are required.

For Reservations, please call (617) 422-0008.

4) Chef de Cuisine Alex Saenz and the BISq team invite guests to join them on Sunday, May 28, from 10:30am-3pm, for a farmer’s market-to-table themed brunch. While the farm-to-table trend has been popping up at more and more restaurants for some time, BISq is taking the trend in a slightly different direction. Sourcing fresh produce the day before from its neighboring Union Square Farmer’s Market and beyond, BISq's fifth installment if its monthly brunch pop-up series will offer a deliciously fresh a la carte menu showcasing local fruits and veggies.

Reservations are strongly recommended so please call (617) 714-3693.

Wednesday, May 24, 2017

The British Are Coming! Chapel Down Sparkling Wine

Freshness and vibrancy are key features which I look for in wines and English fruit really delivers on this, whether it be unique aromatic white wines, classic fizz, or a twist on a rich Chablis-esque Chardonnay. Balance is at the heart of every good wine and my aim, in the vineyard and the winery, is to strive for perfect balance.”
--Josh Donaghay-Spire, Winemaker at Chapel Down

In a blind tasting in Paris in 2016, English Sparkling Wine defeated Champagne in two categories, tying in a third. Bubbly from England? Yes, and in a relatively short time it has been marking its mark and is now starting to reach the shores of the U.S.

We must remember that the Romans brought viticulture to England though it didn't catch on there as it did in many other countries. In the 1950s, wine making became popular in England for a time, and then again in the 1980s and 1990s. However, it is only in about the last five years that a more serious effort has begun. There is now even a university of wine-making in the country. England used to rely primarily on hybrid grapes but that has changed and now they have chosen to rely much more on traditional Champagne grapes.

In 2015, England produced approximately 5 million bottles of Sparkling and Still wine, with bubbly comprising about 70% of that total. This annual total is less than 1% of their domestic consumption so it is still a very small industry. There are now over 500 commercial vineyards, occupying about 5,000 acres, and over 130 wineries. England is also exporting their bubbly to 27 countries, up from 19 the previous year.

Much of their success is attributed to their chalky soils as well as their climate, which has been getting warmer due to climate change. England has a maritime climate, with slightly warmer springs and cooler summers, rather than the continental climate of Champagne, but they are actually only 1 degree cooler than the Champagne region. Essentially, England now has a similar climate to what Champagne did in the 1960s to 1980s.

I recently had my first opportunity to taste some English Sparkling Wine, at a media breakfast event at Bar Boulud. Bubbly for breakfast? Why not? The event was hosted by Chapel Down, an English winery which produces a number of Sparkling and Still wines, as well as beer, ciders and spirits. Two representatives of Chapel Down attended the event, including Josh Donaghay-Spire, their wine maker, and Mark Harvey, the Managing Director, Wine. It was a fun and tasty event, and I was impressed with the two Sparkling Wines we tasted.

Chapel Down's winery is located in Tenterden, Kent and their grapes are sourced from vineyards in Kent, as well as the region from Essex to Hampshire. Kent is the top region for English wineries, with Sussex in second place and Essex in third. Chapel Down's focus is the "North Downs," chalky escarpments similar to the limestone soils of Champagne. They grow grapes included Chardonnay, Pinot Noir, Pinot Meunier, Pinot Blanc (which grows very well in England) and Bacchus. There are few organic wineries in England as the high humidity makes it more difficult. At Chapel Down, their yields are very low, about 2.5 tons per acre, which is partially because they plant at lower densities, allowing them to have more canopies.

Though they produced their first wines back in 1977, it has only been in the last 15 years that they have made a serious effort. For example, back in 2001, they sold only about 25,000 bottles though by 2012, they had sold about 250,000 bottles of Sparkling Wine. The winery currently produces 600K-800K bottles annually, a roughly equal split between Sparkling and Still. They see a big opportunity for bubbly and they produce at least 7 different Sparkling Wines, made by the Méthode Champenoise, and priced from 25-100 English pounds, including Blanc de Blancs, Blanc de Noir, Non-Vintage Brut, Vintage, and Rosé.

Chapel Down is also very proud that "innovation is their ethos." For example, they were the first winery in England to produce an "orange" wine, a skin-contact Bacchus, and they were also the first to make a single-varietal Albarino. In 2014, they initiated a crowdfunding effort to support their winery and raised a record-breaking 2.5 million pounds in only two weeks.

Their top priority right now is introducing their Sparkling Wine to the U.S., and in October 2016, they launched their 2010 Vintage Three Graces ($50) in the U.S. Currently, their bubbly can be found in Massachusetts, Connecticut and New York, and they are also looking at a possible placement on the West Coast. They are following up the Vintage with their NV Brut ($40) and will eventually release one of their Rosé Sparkling Wines ($50). Chapel Down currently exports only about 10% of their production and the U.S. is their main market. In 5 years, their lofty goal is to be on the same level as Bollinger.

Josh Donaghay-Spire, the winemaker for Chapel Down, was born in Kent and originally began in the restaurant industry. In his early 20s, he decided to move to South Africa and get involved in the wine industry. He eventually spent time working in Alsace and Champagne, before returning to England and joining Chapel Down in 2010. He is extremely personable, very passionate about wine, seems to embrace innovation.

The Chapel Down NV Brut ($40) is a blend of 44% Chardonnay, 38% Pinot Noir, 11% Pinot Blanc, and 7% Pinot Meunier. Most of the grapes are from the excellent 2014 vintage, sourced from vineyards in Kent, Essex, and Sussex. It was fermented in stainless steel, underwent about 80% malolactic fermentation (though most of their bubbly undergoes 100% malolactic) and spent about 18 months on the lees. It was disgorged a few months before release. With a 12% ABV, it also has about 8.5 grams/liter of residual sugar and the sulfur levels were kept low too.

The Brut is made in an aperitif style and had a pleasing golden color with lots of tiny bubbles and a pleasant fruity aroma. It has a clean and crisp taste, with prominent apple flavors, hints of citrus, and a streak of minerality. An easy-drinking, yet complex, and elegant sparkling wine, this certainly would be an excellent aperitif, though it also would pair well with lots of different foods, from seafood to chicken.

The 2010 Chapel Down Three Graces ($50) is a blend of 60% Chardonnay, 33% Pinot Noir, 7% Pinot Meunier. This was Josh's first vintage and it happened to be an excellent vintage as well. "The long growing season allowed for the slow development of delicate flavors and with a great balance of sugar and acidity at harvest." About 10% of this wine includes reserve wine from 2009, and there was a tiny bit of oak in that reserve wine. It was fermented in stainless steel, underwent 100% malolactic fermentation and spent about five years on the lees. It was disgorged a few months before release. With a 12% ABV, it also has about 9 grams/liter of residual sugar and the sulfur levels were kept low too.

Like the Brut, the Vintage had a pleasing golden color with lots of tiny bubbles. There are fruit notes on the nose but with a touch of toast. And also like the Brut, it has a clean and crisp taste, lots of freshness. On the palate, there were tasty apple flavors and hints of citrus, but with more brioche elements and a lengthy, pleasing finish. It is more complex than the Brut, an elegant Sparkling Wine which is delicious and intriguing. It too would pair well with lots of different foods. This Vintage Sparkling Wine is only about 10% of their overall production, about 20,000 bottles.

We enjoyed both Sparkling Wines with our breakfast, from scones to fresh fruit, to smoked salmon and eggs atop English muffins. The smoked salmon went best with the wines, especially the Vintage. As I've said before, Sparkling Wine is very food friendly and more people need to consider it as a pairing with dinners or even breakfast.

Locally, Chapel Down's Sparkling Wines are being distributed by the Carolina division of the Martignetti Companies. These wines are now available in a number of local restaurants and I've also learned that the Wine Press in Brookline is selling these Sparkling Wines. I was impressed with the Chapel Down Brut and Vintage Sparkling Wines, enjoying the elegant, complex and clean flavors of each. If these are an example of the quality of English Sparkling Wines then I certainly need to drink more of them.

Tuesday, May 23, 2017

The Elemental Beauty of Hakkaisan Snow-Aged Junmai Ginjo

Snowflakes are one of nature's most fragile things, but just look what they can do when they stick together.
--Vista M. Kelly

Snow is Sake's friend. 

Consider that the traditional Sake brewing season starts in October and it's said that the best Sake, like most Daiginjo, is made during the coldest, snowiest months. Some of the snowiest prefectures of Japan are considered to be the best regions for Sake. For example, the snowy prefecture of Niigata, with over 90 breweries, is one of the most popular Japanese regions for the production of Sake. Located in Niigata, the Hakkaisan Brewery is using the copious snowfall in a rather unique way, to assist in the maturation of a Sake.

Hakkaisan Brewery, which was founded in 1922, is located in the city of Minami-Uonuma, which is nestled in a valley known as Yukiguni, Snow Country, due to its heavy snowfall. At the foot of Mount Hakkai, within Minami-Uonuma, the snow can be as much as nine feet deep. The brewery has a water pipe at the foot of Mount Hakkai, bringing in Raidensama no mizu, "spring water from Raiden," which is a super-soft water and excellent for Sake production. Raiden is the Japanese god of thunder and lightning.

One of their newest releases is the Hakkaisan Snow-Aged Junmai Ginjo 3 Years ($60), which is pictured above, the pure white bottle intended to reflect the nature of pure snow. I was sent a media sample of this Sake, which certainly intrigued me when I was informed of its nature. I had some questions about the Sake, which were initially directed to Timothy Sullivan, a Sake Samurai, Certified International Sake Sommelier (SSI), and the founder of Urban Sake. Timothy is also the Brand Ambassador for Hakkaisan and last November, started a year of working at the brewery and contributing to their blog. Some of my questions, of a more technical nature, had to be forwarded to their Toji, Shigetmitsu Nagumo.

"Be like snow — cold, but beautiful."
--Lana Del Rey

The Hakkaisan Snow-Aged Junmai Ginjo 3 Years is special in a number of ways, making it a more unique Sake. First, most Sake is brewed using only a single type of rice but Hakkaisan produces a number of Sakes using two or three different Sake rices, including this Snow-Aged Sake which uses three. Yamada Nishiki, the "King of Sake Rice," is used to make the Koji, so they can "maximize the brewing characteristics of Yamada Nishiki." As the Toji feels the creation of koji is the most important step in Sake brewing, he wants to "emphasize the characteristics of Yamada Nishiki such as the pronounced aromas and softness." For brewing rice, they use a blend of about 80% Gohyakumangoku & 20% Yukinosei, with the Gohyakumangoku providing a light clean flavor and the Yukinosei providing Umami. This blend of three Sake rice types provides them the target flavors they seek.

The brewing rice was polished down to 50%, which technically is the minimum rate for a Daiginjo, though this Sake is labeled as a Ginjo instead. The brewery was aiming to "apply Daiginjo-class production techniques to all levels of our sake in order to improve the overall quality of the sake that people drink everyday." Thus, as part of that intention, this Sake was labeled as a Ginjo rather than a Daiginjo.

As I've mentioned before, aged Sake is rare but this Snow-Aged Sake is one of those exceptions. It is aged for three years in a fascinating place, a Yukimuro, a snow storehouse. Constructed in July 2013, this is an insulated storage room with almost 19,000 square feet of floor space. Within this space are 20 storage tanks, each which can hold 20,000 liters, and the only Sake within those tanks is that intended for their Snow-Aged Junmai Ginjo. Not all of the tanks are filled at any one time.

Besides those twenty tanks, the Yukimuro is also filled with approximately 1000 tons of fresh snow! They gather the snow from the low hills behind the brewery and only need to fill it once a year. By the end of that year, there is about 1/3-2/3 of the amount of snow remaining. This snow will maintain the temperature within the storage tanks at a stable 3-5 degrees Celsius year round. There is also no need for electricity within this building, making it a more eco-friendly solution for aging. Each year, they produce about 400 Koku of this Snow-Aged Sake, which is the rough equivalent of about 10,000 720ml bottles.

What does this snow aging accomplish? Some Sake, usually called Koshu, is aged but not under very low temperatures. That causes the color to change drastically, to darken so it looks more like an old Port or Sherry. It also brings out very different flavors, usually much more earthy elements. However, aging under low temperatures generally does not change the color and it seems to primarily raise the complexity of the Sake. It may also help to mellow and smooth out the Sake.

The Snow-Aged Sake is a Genshu, meaning it is undiluted by water and possesses a 17% ABV. In addition, it has a SMV -1, Acidity 1.5 and Amino Acid 1.3, which won't mean much to many people except you should understand that it has a higher acidity level than similar Sake, meaning it works even better with food pairings.

I shared this bottle with several friends at a dinner party, where all of the food was prepared with Sake, including tomato-bread soup, halibut, rice, and chicken wings. Everyone enjoyed the Hakkaisan and I think it worked very well with the various foods, especially considering its high acidity and rich umami. I found the Hakkaisan to have a more subtle aroma and on the palate presented an elegant, deep complexity with hints of melon and a touch of anise. It was full-bodied and smooth with rich, savory umami. A hedonistic pleasure that is extremely food friendly. It is certainly worth its price and I highly recommend it.

The snow elevated this compelling Sake, providing a deeper, elemental aesthetic to it. 

"Kindness is like snow-it beautifies everything it covers."
--Croft M. Pentz

Monday, May 22, 2017

Rant: Wineries, We Don't Care About Medals

Sure, all of those shiny medals and brightly colored ribbons hanging on your wine bottles look pretty but I don't care about them. And I'm not the only one. I think it's safe to say that most wine writers feel the same, that the fact your wine won a handful of silver, gold or even double gold medals is basically meaningless to us.

I attend numerous media/trade wine tastings, meeting many winery representatives, wine makers, winery owners, importers, distributors, PR reps and more. As I taste their wines, it's inevitable that a significant majority of these individuals will boast of the medals that their wines have won. That is when my eyes glaze over and my ears shut down. It's not something I'm going to write about and it's not something that matters to me in the least. It's a waste of your words.

Consumers might be interested in hearing you talk about your medals but most wine writers I've spoken to would rather not hear about them. We would rather judge the wine on its own merits, rather than caring about how well that wine did at some wine competition. In a similar respect, we don't want to hear about your wine scores either, as they too are basically useless to us.

We do want to hear about your story, about the people behind the winery. We do want the technical specifications, though some of us want more than others. We want to hear about what makes your wines unique. And we will taste your wines and decide on our own what we think about them. If any of us really wants to know about your medals and wine scores, then we will ask, but I doubt many will inquire about those.

Please also consider the fact that at many of these trade tastings, our tasting time is limited so we may not spend lots of time at any one table. As such, you need to be succinct, providing us the most valuable information in a short period of time. Don't waste that time bragging about your medals when that is the last thing we want to know. You can brag about your medals to the consumers.

Save your breath and please don't even mention your medals.