International Sherry Week: Events At Taberna de Haro

What is one of the tastiest, most intriguing, and unique wines that you are probably not drinking? It is most likely Sherry, a fascinating fortified wine from a small region of southern Spain.

So, what will you do to celebrate International Sherry Week?

International Sherry Week, celebrating its 5th year, will be held from October 8 to October 14, 2018. This year, there will be about 2,500 Sherry events across the world, held in about 30 different countries. You can check out this Event listings to see which events are close to you. These events are intended to spread a passion for Sherry, to educate people about its wonders, and convert wine lovers into Sherry lovers as well.

As a long-term lover and fervent advocate of Sherry, I enjoy taking the opportunity, to spread my passion for this wine, to intrigue others to give it a try. Sherry remains a niche beverage in the U.S., and most of the Sherry imported into the U.S. is sweet. As such, many Americans have not encountered the myriad joys of dry Sherry. Even many wine lovers have little experience with dry Sherry. It is dry Sherry which is enjoyed the most in Spain, and there must be a very good reason for that fact. For more background and information about Sherry, check out my 40+ articles on All About Sherry.

 

Locally, one of the best places to celebrate Sherry Week is at one of several events being held at Taberna de Haro in Brookline. Chef/owner Deborah Hansen has a deep love for Sherry, and her restaurant has 60+ Sherries on their ever changing wine list. It has the best and largest Sherry list of any place in the Boston area and Deborah has some cool events planned for Sherry Week. If I weren't going to be in Portugal during Sherry Week, I definitely would be attending some of these events. 

Monday, October 8, from 5pm -10pm
Splash Me!: Enjoy a complimentary splash of sherry with your dinner on Monday to kick off International Sherry Week.
--Manzanilla La Guita Hijos de Rainera Perez Marin
--Manzanilla Fina Callejuela Callejuela
--Fino El Maestro Sierra El Maestro Sierra

Tuesday, October 9, from 7pm - 8:45pm
I Can Make You a Sherry Lover in 6 Glasses or Less: This tasting seminar is an introduction to the large and lovely world of sherry, a world that has captivated Deborah for 30 years. You’ll taste methodically through 6 styles of sherry, all from the formidable house of Valdespino, identifying their complex flavors, discussing how they differ from wine, how to pair them with food, when to drink them, and the variables that make them unique. For the curious and/or the casual drinker of sherry. Tasting includes tapas paired with each.
$50 Registration and pre-payment required. Call 617-277-8272, evenings
Sherries exclusively by Valdespino:
--Manzanilla Delicioso
--Fino Inocente
--Amontillado Tio Diego
--Palo Cortado Viejo CP
--Oloroso Don Gonzalo
--Pedro Ximénez El Candado

Wednesday, October 10, from 7pm - 8:45pm
Fino and her Finesse: Fino is often the favorite sherry. Easy to pronounce and simple to adore, fino also has several iterations you might not know about. In this tasting seminar, we’ll compare young finos with old. Hint: It’s all about the time under flor. You’ll taste fino en rama as well as finos with palmas, as well as tease out the differences between fino from Jerez de la Frontera vs. El Puerto de Santa Maria. A close-up in-tight look at fino, the golden child of Jerez.
$85 Registration and pre-payment required. Call 617-277-8272, evenings
--Fino Cruz del Mar, César Florido
--Fino Tradición 10 yr., Bodegas Tradición
--Fino La Jarana, Emilio Lustau
--Fino Puerto Fino, Emilio Lustau
--Fino en Rama, Saca July 2013 Equipo Navazos
--Fino Amontillado Tres Palmas, Gonzalez Byass

Thursday, October 11, from 5pm -10pm
Flight of Sherry Cocktails
Try 4 different mini-cocktails, all containing sherry in large or small proportions with a complimentary tapa. $25

Rant: Stop Neglecting Sherry

"There are only two kinds of sherry, the good and the better."
--Jerez saying

What is one of the tastiest, most intriguing, and unique wines that you are probably not drinking? It is most likely Sherry, a fascinating fortified wine from a small region of southern Spain.

As a long-term lover and fervent advocate of Sherry, I enjoy taking the opportunity, to spread my passion for this wine, to intrigue others to give it a try. Sherry remains a niche beverage in the U.S., and most of the Sherry imported into the U.S. is sweet. As such, many Americans have not encountered the myriad joys of dry Sherry. Even many wine lovers have little experience with dry Sherry. It is dry Sherry which is enjoyed the most in Spain, and there must be a very good reason for that fact. And due to reasons I'll explain in the near future, Sherry has been especially on my mind.

Sadly, Sherry sales have been on a decline in recent years but predications indicate it may be making a comeback. The IWSR, in their 2016-2021 Forecast Report, predicts that volume sales of premium Sherry will grow by 18%. As I've written in my history of Sherry, it is a cyclic wine, which has numerous ups and downs, and has always founds a way back up. So, I can easily understand why Sherry consumption could be on an upward swing.

Sherry education is essential to the promotion of Sherry consumption, to get more Americans exploring this intriguing fortified wine. Here are some items that hopefully will motivate you to discover more about Sherry.

• The Sherry region has a lengthy, fascinating history, extending back a few thousand years and may even the source of the Atlantis legend. 
• Palomino, the primary grape of Sherry, may have been planted by the ancient Phoenicians. Every sip of Sherry is a taste of history.
• Sherry may have been the first wine brought to the New World.
• The Mayflower, before it sailed to the New World by the Puritans, was used to transport Sherry.
• Aged Sherry is one of the best values in the wine world. You could buy 50 year old Sherry for $50-$100, far cheaper than almost any other aged wine on the market. 
• Francois Chartier, who has written on the science of food and wine pairings, states that Fino Sherry is the King of Food Pairings.
• A Sherry Bodega is radically different from the average wine cellar, helping to make Sherry possess its distinctive nature.
• Here are 10 Things you should know about Sherry.
• And here are 5 More Things you should know about Sherry.

Locally, Sherry is starting to get a little more visibility, albeit more in the form of Sherry cocktails. I enjoy such cocktails, but I would like to see more people enjoying Sherry on its own too. If you enjoy the flavors of Sherry in cocktails, then why not try the flavors on their own, without other flavors clouding the issue. Try a Fino or Manzanilla, an Amontillado or Oloroso. Or maybe even a Palo Cortado. And then you can move onto some Sherry variations such as En Rama.

The best place to enjoy Sherry is at Taberna de Haro in Brookline, which has over 60 Sherries on their list. Order a few tapas and get a flight of Sherries to compare and contrast. Chef/owner Deborah Hansen always has so many excellent and unique Sherries on her list. Whenever I drive by the restaurant, I nearly always have to stop for a glass of Sherry. Another restaurant with an excellent Sherry list is Tres Gatos, where you also can find some intriguing Sherries.

Stop missing out on the wonders of Sherry. Take a chance and order a couple dry Sherries, to taste something new. You can thank me later when you find a new favorite.

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) Adelita, located in Concord, serves organic Mexican cuisine and is now open for both lunch and dinner. From the team behind Woods Hill Table, Adelita is the culmination of operating owner Kristin Canty’s passions for food, family farms and sustainable sourcing. The menu – developed and overseen by Woods Hill Table’s Executive Chef Charlie Foster – showcases Foster’s love and appreciation for the cuisine of his wife’s native Mexico.

The name of the restaurant, Adelita, was inspired by the name given to the female soldiers who fought in the Mexican Revolution. Adelita also represents Canty’s fight and advocacy work on behalf of small-scale farmers and the food sovereignty movement.

“Living and working in Concord, Charlie and I noticed a lack of heartfelt, quality Mexican food in the area,” says Canty. “By continuing our tradition of sourcing from my Bath, New Hampshire, farm – The Farm at Woods Hill – and taking inspiration from Charlie’s regular trips to Mexico, we can offer guests flavorful, nutrient dense Mexican food that we’d be proud to serve our own families."

Composed of Chef Foster’s take on Mexican street food, the Adelita menu celebrates high quality ingredients, careful sourcing and scratch-made dishes such as tacos, ceviche and composed plates. Sourcing primarily from The Farm at Woods Hill, Foster uses grass-fed proteins throughout the menu, with dishes such as Housemade Pork Chorizo & Carnitas, Lamb Barbacoa, and Chicken Tinga. Canty and Foster also look to other small-scale purveyors for fresh ground masa, seafood, and organic (a mix of practicing and USDA-certified) produce to create flavorful, close-to-authentic Mexican dishes that are as ecologically viable as they are delicious.

Adelita’s bar program emphasizes quality ingredients and carefully selected products. The star of the drink program, the Adelita Margarita is made entirely from small batch reposado tequila, housemade triple sec, fresh organic lime juice and organic aqave syrup. Unique iterations of this Mexican staple include beet and guava. Additional cocktails range from the refreshing Paloma to the smoky Mezcal Old Fashioned.

There are twelve Mezcals on their beverage list, from three different producers, and Canty stated, “All three of the producers that we have are on because they highlight single village styles of Mezcal, and single varietal agave. They are truly unique products and a wonderful experience to try them all side by side. The Leyenda, which is not on the menu yet but will be on next week, is the only certified organic mezcal on the menu. This is important to the owner’s concept of supporting smaller organic farmers and distillers.”

Whether USDA certified or “practicing,” all wines featured at Adelita are organic, focusing on Spanish varietals. Adelita’s wine menu of minimally processed labels highlights Tempranillo and Viura’s diverse food-pairing abilities.

Adelita is open Monday – Saturday, from 11am – 10pm, with Lunch from 11am – 2pm and Dinner from 5pm – 10pm

I'm looking forward to checking out this restaurant, and enjoying a fine Mezcal with dinner.

2) On Sunday, March 18th, at 6pm, Brassica Kitchen + Cafe will host a Sunday "Pop Up." Brassica's Chef de Cuisine Matt Hummel will partner with Chef Yesid Areiza of Shepard, and cocktail virtuoso Moe Isaza of Pammy's for a dining experience inspired by the flavors of Colombia and Peru they’re calling, "Cajita Para Llevar".

A colloquial phrase heard in many Latin American restaurants,'Cajita Para Llevar” means "for here or to go "— a sentimental shoutout to both the Colombian roots of Areiza and Isaza as well as the gastronomic diversity and bounty of South American countries like Colombia and neighboring Peru. The menu is highly personal, including the arepas Areiza used to make with his Mom, or Hummel's take on Pollo a Parrilla, that he discovered in a tiny restaurant in Cuzco.

Bacardi Legacy Finalist Moe Isaza will craft signature libations and curate pairings that riff on classic South American flavors and popular spirits, similar to the rum and mezcal-heavy beverages he crafts at Pammy's.

THE MENU
Tiradito al Pargo Rojo con Erizo de Mar y Leche de Tigre y Coco (red snapper sashimi, uni and coconut leche de tigre, rocoto chili jam, corn crunch)
Remolacha con Nueces de Macadamia y Queso de Mano (marinated beets, hand made cheese, cape berries, macadamia nuts)
Arepa con Pulpo, Aguate y Cebolla Escabeche (blue corn arepas, spanish octopus, avocado mousse, fermented onions, culantro)
Filete al Trapo, Hinojo Dorado, Sauco Jus de Carne (smoked beef tenderloin, caramelized fennel, quinoa, elderberry jus)
Maracuyá y Chocolate (Passionfruit parfait, dark chocolate cake)

Tickets for this 5-course meal begin at $65 with an optional $30 beverage pairing and are available via Eventbrite.

3) Sumiao Hunan Kitchen is pulling the (bar) curtain back on a secret cocktail program that will make it’s downlow debut, this month. Designed by Bar Manager, Vinicius Stein, the 25 drink repertoire can be accessed via invite only or by spilling the secret yourself at the bar. The program, which Stein has dubbed, “Walk Up The Wall of China,” is a multi-part challenge to cocktail enthusiasts beginning with a shot of Baijiu, the best selling spirit in the world yet uncommon among the Boston beverage scene.

The ancient Asian spirit is a staple in Stein’s cocktail program alongside a carefully curated selection of spirits, taste profiles and other unique accoutrements. Following the Baijiu initiation, guests will be invited to ring a Chinese bell at which point they will receive a personalized membership card to the program. Once initiated, guests will have the opportunity to extend invitations to fellow cocktail enthusiasts and challenge them to walk the wall and discover over two dozen off-menu, Asian and Hunanese influenced cocktail creations.

One of Sumiao’s standout secret cocktails includes The Emperor ($14), created with muddled fresh ginger and lime, Peloton de la Muerte Mezcal, Don Julio tequila, Crème Yvette, hibiscus liqueur, agave nectar and lime reduction that is delicately garnished with a mint leaf.

Available exclusively during the month of March, the beverage team has also created a $5.00 Hong Kong Mule ginger cocktail, inspired by Sumiao Hunan’s Kitchen’s dedicated support of Joslin Diabetes Center’s Asian American Diabetes Initiative (AADI). The Hong-Kong Mule further spotlights the beverage team’s celebration of Baijiu as an unsung hero in the cocktail world. A recreation of a Moscow mule, SHK’s Hong-Kong Mule marries HKB Hong-Kong baijiu and hibiscus liqueur that is topped off with ginger beer and a splash of fresh lime, garnished with fresh mint springs and a lime wedge.

4) Best Burger Bar brings Wild Game fare to Brookline. For the months of March and April, Best Burger Bar will be offering an array of wild game burgers. These burgers will be available in limited quantities, and once sold out they will move onto the next wild game special.

First up is the Wild Boar Burger, a Wild Boar Patty with Honey Crispy Apple Bacon Jam and Umami Aioli all on a Brioche bun. The Wild Boar meat tastes like a cross between pork and beef, with a unique rich and nutty flavor that adds to the depth of flavor in this burger. If you’re really feeling adventurous, Best Burger Bar is also offering the option to add dried scorpions to your burger! Other assorted bugs will be available as new wild game specials are released.

Best Burger Bar will also be offering three new cocktails in honor of the warmer weather that is upon us. These limited-edition cocktails will be available for the month of March only. The Concord Grape Fizz features Brockmans Gin, Pear Syrup, Lemon Juice, Egg White, and a Champagne Floater. The Violet Blue Margarita, a mix of Tequila, Lime Juice, Orange Curacao, Sesame Syrup, and Blue Curacao will be available by the glass, or in a fish bowl for sharing. The Violet Blue Fish Bowl will be available through the end of summer, the perfect beverage to share with friends on Best Burger Bar’s patio.

Wild game burgers are available from March 6 to April 30, 2018.
Cocktail specials are available for the month of March with an exception to the Fish Bowl which is available through Summer.

5) Sumiao Hunan Kitchen is gearing up for a one-time Sunday brunch event dubbed “A Pinch of Ginger.” The event will take place on March 25, from 11:30am-2pm, and will unite the Boston-area foodie and medical communities while supporting Joslin Diabetes Center’s Asian American Diabetes Initiative (AADI).

Sumiao Chen – the restaurateur behind Sumiao, the city’s first Hunanese restaurant – is a pharmaceutical researcher at Novartis by-day whose passion for food and science inspired her to get involved with Joslin’s signature spring fundraising event, “A Taste of Ginger.” This brunch will serve as a preview to “A Taste of Ginger” happening in April at the Museum of Fine Arts which will feature cuisine from more than 30 restaurants.

Joining forces with SHK for this buffet-style brunch will be Chen’s second restaurant, Fengshui, as well as China Pearl and BLR by Shojo under the leadership of Brian Moy, whose family will be honored at this year’s “A Taste of Ginger” event.

The restaurants will showcase dozens of creative “diabetes-friendly” brunch dishes such as Lava Fish with swai filet and duo jiao and String Beans with Eggplant while brunch-goers enjoy live entertainment from Receita de Samba and SHK’s ginger-themed cocktail specials: the Hong-King Mule (Hong-Kong baiju, hibiscus liqueur, ginger beer, fresh lime, garnished with mint sprigs - $5) and The Emperor (muddled fresh ginger and lime, Peloton de la Muerte Mezcal, Don Julio tequila, Crème Yvette, hibiscus liqueur, agave nectar and lime reduction garnished with a mint leaf - $14).

Proceeds from both Sumiao’s “A Pinch of Ginger” and Joslin’s “A Taste of Ginger” will benefit the Asian American Diabetes Initiative (AADI) at Joslin Diabetes Center which works to enhance the quality of life and health outcomes for Asian Americans living with diabetes, and collaborates with Joslin as they work to find a cure.

TICKETS: Tickets cost $35 per person and can be purchased online or in-person on a first come, first serve basis: www.giving.joslin.org/pinchofginger

6) On Monday, April 9, from 6:30pm-9:30pm, Joslin Diabetes Center’s will host the 14th annual “A Taste of Ginger” at the Museum of Fine Arts to benefit Joslin’s Asian American Diabetes Initiative (AADI) which works to enhance the quality of life and health outcomes for the rising number of Asian Americans living with diabetes, and collaborates with Joslin as they work to find a cure. Each year, hundreds of supporters and foodies gather to enjoy a lively evening full of cultural and musical performances and the opportunity to meet and taste the cuisine of more than 30 of Boston’s chefs such as Jasper White, Joanne Chang of Flour Bakery + Café, Andy Husbands of the Smoke Shop, Tracy Chang of Pagu, Karen Akunowicz of Myers + Chang, Sumiao Chen of Sumiao Hunan Kitchen and Avi Shemtov of the Chubby Chickpea, amidst the beauty of the MFA.

Emceed by NBC 10 Boston anchor and health reporter Kristy Lee, the event will honor the Moy family, restaurateurs and owners of China Pearl, Shojo, Rukus and BLR by Shojo. Longtime Joslin supporter and “A Taste of Ginger” founder Leverett Wing, whose parents helped to establish the AADI at Joslin, will serve as event chair.

Tickets to “A Taste of Ginger” are $250 and can be purchased at www.joslin.org/ginger. (Business casual attire required)

7) The Greeks have been making wine for more than 6000 years – from the age of Dionysus and Homer to the present day. But their wines have remained a mystery to many – until now. Winemakers from all over Greece are coming to Boston for Odyssey, a Greek wine tasting adventure. Expand your palate as you taste wines made from indigenous grapes found only in Greece; sip on international blends; and marvel at rare vintages uncorked just for Odyssey. Take the opportunity to support a great cause and experience the sights, sounds and tastes of Greece.

Attendees at the tasting will tour the three main wine producing regions: The Islands, The Peloponnese and Northern Greece each with characteristic terroirs, indigenous grapes and 6000 years of winemaking history; meet the winemakers and learn about their vinification techniques, terroir philosophies and personal stories; and of course, taste indigenous, international and rare varieties and vintages from the Cava Spiliadis portfolio. Odyssey is hosted by George Spiliadis, son of noted Milos restaurateur Costas Spiliadis.

The Odyssey event is being held on Friday, March 30, from 5pm-8pm at Post 390, at 406 Stuart St, Boston.

Cost: $50 per person with 100% of the ticket sales being donated to Boys and Girls Club of Boston
Details and Tickets https://www.eventbrite.com/e/wine-tasting-for-a-cause-boys-and-girls-clubs-of-boston-boston-tickets-43371024903

I'll be attending this event as I love Greek wines and always want to expand my palate and try more wines from this compelling country. I've previously several wines from the producer that will be at this event and I was impressed with what I tasted. This is going to be a killer wine event and highly recommended.

8) Chef Rick Araujo and his team at Civic Kitchen & Drink welcome Chef William Nemeroff of B.T.’s Smokehouse as the featured guest at Civic’s Guest Chef Collaboration Series. The special event takes place March 21, at 6pm, at Civic Kitchen and Drink.

“We are all about local product and the community, so we love taking this opportunity to showcase our local heroes in the culinary landscape” shares Araujo. “Bill is respected throughout the region for his fantastic BBQ dishes, and we can’t wait to welcome him to our kitchen on March 21. We’re going to be cooking up some amazing BBQ – I can’t wait to learn some of his secrets!”

The Menu:
BT’s 3 Year Aged Prosciutto with Assorted Sausages and Civic Accompaniments
Paired with Wormtown Helles Lager

Cold Smoked Faroe Island Salmon with house-made Crème Fraiche, Dill Pearls, Rye Crisp, Cured Spring Ridge Egg Yolk
Paired with Wormtown Irish Red Ale

Double Smoked Pork Jowl with Civic’s Four Star Farms Cheddar Grits and Vermont Plum Rumtopf and Local Pea Tendrils
Paired with Wormtown African Queen Be Hoppy IPA

BT’s 26 Hour Smoked Beef Brisket with Civic’s Roasted Carrot and Habanero Puree, Pickled Local Garlic Scapes and Two Potato Hash Browns
Paired with Wormtown Buddha Juice X2IPA

Banana Pudding with Civic Bourbon Roasted Banana Puree and Smoked Nuts
Paired with Wormtown Spies Like Us Imperial Stout

Cost: $59 per person
Reservations are highly recommend and can be made by calling 508-3429-5179 or visiting www.civickitchenanddrink.com and click the ‘order online’ button.

9) Matadora, the Spanish tapas restaurant located at the newly-renovated Hilton Boston/Woburn, will open for brunch on Easter Sunday, April 1, from 11am-2:30pm, offering a buffet brunch with a dash of Spanish flare.

The Menu includes:
Scrambled Eggs | Cage Free, Espelette
Home Fries | Pimenton, Peppers, Onion
Breakfast Meats | Sausage, Bacon
Torrijas | Traditional Spanish Grilled Breakfast Bread, Cinnamon, Honey
Spanish Chicken & Kale | Red Mojo
Hornazo | Traditional Spanish Meat Pie, Chorizo, Eggs, Manchego
Spanish Baked Salmon | Lemon, Pimenton, Dill
Assorted Breakfast Breads | Muffins, Danish, Bagels, Croissants, Breads
Waffle Bar | Whipped Cream, Strawberries, Salted Caramel, Maple Syrup, Chocolate Sauce
Oysters & Shrimp Cocktail | Pimenton Cocktail Sauce, Aleppo Sherry Mignonette
Parfait Bar | Yogurt, Granola, Fresh Fruit Selection
Caesar Salad | Romaine, Crouton, Pecorino
Strawberry Fields Salad | Field Greens, Caramelized Pecans, Strawberries, Balsamic
DESSERT
Almond Cake | Whipped Cream, Strawberry Compote
Mona de Pascua | Traditional Spanish Easter Cake
Mini Desserts | Chef Selection

Cost: Adult $34.95; Children $17
Reservations encouraged so please call 781-904-0658

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) From now until Friday, December 22, Osteria Posto will offer a special Holiday Luncheon, Monday through Friday, from 11am-2pm. They offer a special three course prix fixe menu, including appetizer, entrée and dessert for $49. An additional pasta course and wine pairings are also available. I am a big fan of their cuisine and remember having a great lunch last year during their holiday special. And looking at this year's menu, I'm likely to hurry back.

Holiday Luncheon Menu -
FIRST COURSE (please choose one)
--CAESAR (crisp romaine, lemon anchovy vinaigrette, parmesan crostini)
--TRI COLORE SALAD (winter citrus, vidalia onions, castelveltrao olives, pistachio vinaigrette)
--ROASTED APPLE SALAD (vermont goat cheese, ciabatta crostini, mache, cider vinaigrette)
--TUNA TARTARE (avocado salad, chipotle aioli, blood orange vinaigrette, crispy wontons)
--CRISPY DUCK LEG (duck confit, mascarpone polenta, pomegranate salad, cabernet vinaigrette)
MIDCOURSE + $15
--GNOCCHI (red wine braised short rib, roasted root vegetables, parmesan crema)
--TORTELLINI (lobster + crab, kuri squash passata, roasted heirloom squash, parmesan crema)
--MEZZE RIGATONI (veal, pork + beef bolognese, oregano, parmesan)
--LASAGNETTE (braised veal breast, chestnut passata, ricotta fontina, lemon + mint gremolata)
--FETTUCINI (shaved white truffles, vermont butter, parmesan, marsala-$50 supplement)
ENTRÉE (please choose one)
--BAVETTE (crispy potato pave, bone marrow, kale, pink peppercorn sugo)
--HALIBUT (prosciutto wrapped halibut, celery root passata, chanterelles, winter vegetables, marsala)
--VENISON (roasted venison saddle, cider braised red cabbage, garnet yam pasata, juniper, red wine)
--SALMON (mustard glazed, roasted broccolini, rosemary yukon potatoes)
--DUCK (rare duck breast, domestic + foraged mushroom risotto, truffle butter, cherry gastrique DESSERT (please choose one)
--BUDINO (dark chocolate pudding, sugar cookie, whipped cream, mint)
--CROSTATA (heirloom apples, buttermilk ice cream, ginger caramel sauce, toasted pecans)
--TIRAMISU (mascarpone, espresso, lady fingers, chocolate)
--STICKY TOFFEE PUDDING (vanilla bean ice cream, maple sauce, toasted pecans)

If you want to make Reservations, please call (781) 622-1500

2) Best Burger Bar has announced a collaboration with Boston’s craft distillery, Bully Boy Distillers, for a limited-edition December burger special, the Bully Boy Royale Burger. This special Burger will be available throughout the month of December at Best Burger Bar in Brookline Village.

The Bully Boy Royale Burger features a quarter-pound, dry-aged burger with black truffle foie gras mousse, and a jam infused with Bully Boy American Straight Whiskey, cranberry and bacon, sandwiched in-between a toasted bun.

“When the Best Burger Bar team was looking to collaborate with a local whisky brand for the Royale burger, I immediately thought of the Bully Boy American Straight Whiskey,” said Beverage Director, Brother Cleve. “We were already proudly using it in our signature Steak House Manhattan cocktail and Bully Boy’s whisky just seemed like the perfect match.”

Bully Boy's America Straight Whiskey* is made from corn for a sweet, bourbon-like overtone, and a healthy dose of rye, for a dry, spicy undertone and then is aged in charred 53-gallon new American Oak barrels. The wood constituents bring out delicious vanilla and caramel notes, as well as a nutty finish that never overpowers the spirit’s taste. (*Note: the burger is not alcoholic, as the alcohol burns off during the cooking process).

“The whiskey’s balance and complex flavor profile translates really well into the kitchen,” said Will Willis, Co-Founder of Bully Boy Distillers. “The smooth and nutty notes of the whiskey really shine in the jam that’s used on the burger."

3) On Wednesday, December 13, at 7pm, Chef Daniel Bruce and Advanced Sommelier Nicholas Daddona of Meritage Restaurant + Wine Bar are thrilled to host a luxurious reception and four-course dinner featuring the extravagant Philipponnat Champagne and their legendary ‘Clos de Goisses’ vineyard. The family-owned vineyard is well known for producing some of the best champagnes in the world, artistic in nature and elegantly grown in the heart of France. The plot of distinguished land lays on an incline on the French region’s warmest territory, where the slope receives no shade from sunrise to sunset.

Selections from the distinguished vineyard will accompany a reception and four-course dinner by renowned Chef Daniel Bruce.

The full menu for the evening is as follows:
RECEPTION
ROYALE RÉSERVE BRUT
Crispy None Such Oysters
Sturgeon Caviar, Lemon Crème Fraiche
DINNER
First Course
ROYALE RÉSERVE ROSE
Ginger Roasted Lobster Tail (Pea Puree, Smothered Bok Choy)
Second Course
CUVÉE 1522 – VINTAGE 2005
CUVÉE 1522 – VINTAGE 2007
Fricasse of Sweetbreads and Wild Mushrooms (Shallot Confit Cream, Spinach)
Third Course
CLOS DES GOISSES – VINTAGE 2006
CLOS DES GOISSES – VINTAGE 2008
Mint Roasted Baby Lamb (Roasted Crosnes, Tumeric Laced Carrots, Potatoes Anna)
Fourth Course
CUVEE 1522 ROSÉ – VINTAGE 2007
Duet of Triple Crème Cheeses (Champagne Grape Jelly, Grilled Baguettes, Smoked Macadamia Nuts)

Tickets can be purchased on Eventbrite for $215 per person (including tax and gratuity). This is a 21+ event.

4) On Tuesday, December 12, from 19pm-1am, Toro’s Jamie Bissonnette & Ken Oringer and Tapestry’s Meghann Ward & Kevin Walsh invite guests to join them in celebrating Toro’s 12th Anniversary with food and drink specials. As longtime friends and former employees of Ken Oringer’s, husband/wife duo Kevin Walsh and Meghann Ward will join Jamie and Ken in the kitchen.

Their menu will offer cheeseburger-stuffed fried pickles topped with special sauce, sesame seeds, bacon cheddar Cheez-It dust, and iceberg; Detroit slices; and more. In addition to bites from Tapestry, Jack's Abby Craft Lagers and Bully Boy Distillers will be supplying libations for the evening. In true throwback form, DJ Jamie Bruno will be spinning records all night long.

Sherry Week Events at Taberna de Haro & Wine Press

Sherry, that delicious and fascinating fortified wine from the Jerez region of Spain, has a special place in my heart. I've written over 40 articles that touch on Sherry, most collected in All About Sherry, including a five-part history of Sherry, food pairings (including Thanksgiving), Aged Sherry, reviews, and more. Sherry isn't appreciated sufficiently in the U.S., and you still can find some amazing values for aged Sherry. You should explore Sherry and learn to understand its nature and allure.

Next week, from November 6-12, you'll have that opportunity as it is International Sherry Week. Special Sherry events are being held all across the world and there are two local spots, both in Brookline, which are hosting events. I strongly encourage you to attend at least one Sherry event, and hope that you might attend even more than one.

The Wine Press, located at 1024 Beacon Street, Brookline, will host a Sherry seminar with Gonzalez Byass, a 5th generation family winery that was founded in 1835. Back in 2010, I visited Gonzalez Byass, and got to experience a number of their delicious and impressive Sherries. The winery also has many interesting stories to tell so attending this seminar should be a great time.

The seminar will give you a history of their winery, as well as the Jerez region, plus will teach you all about Sherry.  This will be a classroom setting with a guided tasting and light pairings. You might taste Fino, Manzanilla, Amontillado and Pedro Ximinez. And you'll learn how these Sherries pair with various foods.

The seminar cost $10 per person and you can purchase tickets through Eventbrite. There will be two hour-long seminars, one at 5:30pm and the other at 6:30pm. Each attendant will also receive at $10 gift card to The Wine Press, and I bet you'll want to buy some Sherry once you complete this seminar.

Note: You must be 21 years of age to attend

Unsurprisingly, Taberna de Haro, which provides great support to Sherry year-round, is hosting numerous Sherry events for International Sherry Week. Taberna de Haro has the largest Sherry selection in the Boston area and it is always a pleasure to see what new Sherries they have to offer. And next week, their passion for Sherry will be even more evident.

First, all week long they will have: 
--Additional craft Sherry cocktails, beyond the usual deep selection
--Sherry Pairings both by the glass and by the bottle
--Sherry Flights
--And 20% off full-bottles of Sherry

Second, on Monday, November 6, they will host Industry Night Party, where you can bring a bottle of sherry to Taberna (optional) to enjoy with friends and colleagues. Tapas and lots more sherry will be available, as well the week’s special Sherry Cocktails and Flights.

Third, on Tuesday, November 7, they will host a tasting, “I’ll Make You a Sherry Lover in 6 Glasses or Less.” For those who think sherry is all sweet and cheap or just not their cup of tea, Chef Deborah Hansen believes she can change your mind. She'll serve 6 perfectly approachable sherries paired with traditional tapas.
The cost is $60 per person (plus tax and gratuity) and please call 617-277-8272, in the evening, to pre-pay and reserve.

Fourth, on Wednesday, November 8, they will offer a tasting, “So You Think You Might Be Obsessed with Sherry. This will be a "support group" and provocative tasting to fuel your obsession.  Deborah will 6 high-end sherries with traditional and creative tapas.
The cost is $75 per person (plus tax and gratuity) and please call 617-277-8272, in the evening, to pre-pay and reserve.

Fifth, on Thursday, November 9, they will pair Manzanillas and Oysters. You will get 6 complimentary oysters with every bottle of Manzanilla Sherry you purchase. Experience the ocean in a whole new way.

Sixth, on Friday, November 10, and Saturday, November 11, there will be a Sherry Flow-Through.
Drink various sherries all through your meal - like they do in Jerez - and get a beautiful sherry poster.

Drink More Sherry!

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) The Artbar, at the Royal Sonesta, is starting off their Summer Series with a special Opening Party on Monday, June 19, from 5:30pm-7:30pm. The evening will feature sips from Jenny Johnson & Champy with summer bites from Executive Chef Brian Dandro. You will also get to sample and vote for Champy-inspired cocktails submitted by three of Boston's cocktail enthusiasts. There will also be Jazz music on the Patio, hosted by Rich DiMare.

To make Reservations, please call 617-806-4122

2) On Friday, June 23, from 7pm-10:30pm, Uncommon Feasts is hosting a pop-up dinner event to celebrate Summer with a feast showcasing the best flavors of the season, with ingredients sourced locally from New England. The event will be held at the Church of Our Savior, 25 Monmouth Sweet, Brookline. Start with platters of small bites to have with refreshing negronis, natural champagne, and rosé, while you make some new friends. Then take a seat to enjoy a plated first course, followed by family-style main course, cheese platters, and dessert, all with wine pairings from The Wine Press. Enjoy live jazz by the talented Eduardo Mercuri throughout the evening and as the night winds down, end with a little digestivo before heading out into the warm evening air.

Jyoti & Aaron from The Wine Press will be serving up negronis and biodynamic natural wines for the evening. Mandy from Hummingbird Events will be setting the scene for the evening. Mandy approaches event planning the way Michelle approaches her menu planning, with a highly customized and personalized touch. Abby & Eric from Myrth Ceramics are generously providing some of their beautiful ceramics for the feast to be served in. Beth from Elizabeth LaDuca Photography will be capturing images throughout the evening. Eduardo Mercuri will be providing live music throughout the evening. Eduardo is a talented Brazilian jazz guitarist and Berklee alumni.

Menu
Appetizers: House cured salmon with minced herbs, James Beard's favorite spring onion sandwiches, sweet pea pancakes with pickled vegetables, fava bean purée on crisps, French breakfast radishes with handmade butter, chicken liver mousse crostini
First Course: housemade pork rillettes with pickled rhubarb and spring onions. served with dandelion greens with mustard vinaigrette and platters of sourdough bread
Main Course: roasted lamb served with sauteed greens, fried stuffed squash blossoms with romesco, summer Farmer's market salad
Cheese Platter: That will be entrusted to their favorite cheesemonger
Dessert: berries and cream, assorted cookies Moroccan mint tea, Masala chai
Housemade digestivo

Cost: $125 per person
Purchase tickets at Eventbrite

3) Get Fired Up for Summer at the Posto Block Party on Wednesday, June 21, from 5:30pm-7pm. The fun-loving team at Alpine Restaurant Group want you to get a sizzling start on summer at their Posto Block Party with pizza, prizes, refreshing drinks and more! Outdoor games like Corn Hole and Giant Jenga will be on hand, and a DJ will provide party vibes all night long. Grab your crew and head down. Oh...and four legged friends are welcome to join in the fun.

EAT UP: The Posto Mobile pizza truck, will be cooking up wood fired pizzas to order.
DRINK UP: An outdoor bar will have Aperol Spritzes and Rosé available by the glass
GET LUCKY: Try your luck at the "Slice 'o Life" prize wheel to win pizza inspired give-aways!
WHERE: The Posto parking lot located at 187 Elm Street in Somerville.
HOW: The event is free to guests 21 and older. Make Reservations through Eventbrite

4) Rosebud American Kitchen and Bar invites guests to join their team as they travel to tropical paradise every Tuesday evening. To kick off summer, Rosebud American Kitchen is channeling tropical vibes at its new Tiki Tuesdays. Rosebud will be switching to "island time" at 5 p.m. every Tuesday with a special menu of tropical dishes and drinks; island beats; and a decked out staff.

Rotating specials include drinks like Rosebud Tiki Punch, Pineapple for Two, House Mai Tai, Popsicle Shots, and entrees such as the Big Kahuna Burger with Kalua Pork & Grilled Pineapple.

WHEN: Every Tuesday night beginning at 5 p.m. Kitchen is open until 11 p.m. Bar is open until 1 a.m.
To make reservations, please call (617) 629-9500

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) Scampo, at The Liberty Hotel, has chosen to extend its “Jazzy Cocktail Nights,” a weekly late-night live music series that pairs sophisticated sounds with elegant cocktails and savory bites. Designed for Bostonians looking for a new twist on the nightlife scene, the Thursday night series, from 10pm-1am, transforms Scampo’s bar and lounge area into a sleek hideaway that showcases the talents of some of the region’s top music acts whose genres include jazz, vocals, Latin rhythms, funk and blues:

May 18: Alec Hutson Trio, an eclectic group that plays folk, gypsy and jazz
May 25: Tony Leva Trio, a quintessential upright bass jazz group featuring musicians from Longy School of Music
June 1: Bonnie & The Hot Stuff, a multi-decade group spanning classic jazz, standards and torch songs
June 8: Dylan Jack Quartet, a well-known group playing upbeat jazz with a bass clarinet, upright bass, guitar and percussion
June 15: Belén Cusi, an Argentinian singer-songwriter specializing in Latin jazz
June 22: Josef Nadj, an electric violinist who leads a quartet that plays jazz fusion and will feature a special guest vocalist

With the new series comes a dedicated list of cocktails and bar bites available exclusively during the Thursday performances from 10pm-1am. For single-serve cocktails ($16 each), highlights include the Boulevardier, a stirred concoction of rye, Campari and sweet vermouth finished with an orange twist; Classy Champagne Cocktail served in a water glass with sugar cubes and a lemon twist; and, Roaring Violette with lychee, Violette, lavender, white wine and bubbles.

For those looking to take their imbibing game to the next level, there are sharable Punch Bowl Cocktails ($36) – that come shaken for two, served in festive brass pineapple-shaped vessels – like the Sparkling Jazz with Absolut, lime, Aperol and a prosecco float with floating orange pin wheels and Dubonnet Sangria with wine, fruit, anejo tequila and hibiscus with a ginger beer float and fresh fruit. For those with a late-night sweet tooth, there’s the Prohibition Milkshake ($36), a large format liquid treat of vodka, chocolate ice cream, crème de cacao, Kahlua and bubbles served with freshly made mini bacon doughnuts.

On the culinary side, there are a quintet of items that are available in addition to Scampo’s seasonal pizza offerings: Veal & Pork Meatballs in a 17-minute candeli sauce with shaved pecorino gremolata ($12); Fried Arancini with Pomodoro and parmesan ($10); Calamari a la Plancha with fennel salad and chipotle aioli ($10); Bruschetta with homemade ricotta, candied pistachios and warm guanciale ($11); and Lydia’s Stuffed Dates ($11).

2) This Sunday, from 5pm-1pm, Taberna de Haro will open in honor of BU Graduation. They are accepting reservations, whether or not you are a BU grad. Starting June 4, Taberna de Haro will also open every Sunday with a special menu consisting of cold tapas. All will be priced at $5 each.

Here's a sample menu of Sunday's Tapas ($5 each)
Gildas ~ 2 toothpicks full of salty briny things
Canapé de jamón ibérico ~ one perfect Iberian ham canapé
Manchego con anchoa ~ sheep cheese w anchovy, evoo
Montaditos de erizo ~ mini canapés of sea urchin paté
Mar y montaña ~ tomato bread, one fuet, one tinned mackerel
Patatas alioli ~ garlic potato salad
Chorizo picante ~ spicy hard chorizo, evoo, picos
Mojama y huevas ~ cured tuna & mullet roe, olives
Tomates con atún ~ fresh tomato, tuna, onion, sherry vinaigrette
Cogollo con queso azul ~ Gem lettuce wedge w Spanish blue cheese
Alcachofas con pimiento rojo, boquerón, alioli ~ artichoke hearts, roasted red pepper, white anchovy, alioli
Arzua Ulloa con miel y nueces ~ Galician soft cheese with honey and walnuts

To make a reservation, please call 617-277-8272

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) The Alpine Restaurant Group is pleased to announce the opening of The Burro Bar in Brookline. This is Chef/Owner Joe Cassinelli’s fifth venue behind Posto, The Rosebud American Kitchen and Bar, The Painted Burro and Osteria Posto in Waltham. This new neighborhood dining destination will be located in the heart of Brookline’s Beacon Street in the former Ribelle space.

“Brookline is such an exciting and vibrant neighborhood and we are thrilled to introduce the Painted Burro’s sibling restaurant, the Burro Bar to the restaurant scene,” said Joe Cassinelli. “The inspiration for the concept came from the evolution of what the Painted Burro has become in Davis Square. We want to invite our loyal guests and new friends to join us on another adventure, one that blends authentic Mexican techniques with our local bounty in an atmosphere with first class hospitality in a comfortable setting.”

The menu is crafted by Chef/Owner Joe Cassinelli and the front of the house will be overseen by General Manager Helen Israel. The beverage program has been carefully curated by Alpine Restaurant Group’s Director of Operations, Alec Riveros. Inspiration for the menu comes from regions of Mexico such as Baja, Oaxaca, Vera Cruz and the Yucatan with splashes from South America. The modern approach to cuisine with a respect for tradition is exemplified throughout dishes where ingredients and local produce take center stage.

The menu includes a selection of Bocaditos (small bites) such as Mexican Street Corn off of the Cob, Roasted Beets with Morita Dressing and Goat Cheese, Spice Green Beans in a Smoked Shrimp Mole and Enmoladas. There is also a section of Classicos which stem from the Painted Burro’s signature menu items, such as the Guacamole El Mero Mero, Nachos Con Chorizo and the Chicken Tamale Ahogada. The seafood section, Del Mar, includes Charred Octopus, Snapper and Scallop Ceviche and Grouper Con Coconut. There is a selection of Queso Fundidos that includes selections of Chorizo and Roasted Apple, Squash and Cauliflower and Nopale and Poblano Rajas. Tacos will be the star of the menu with more than half a dozen options, including: Baja Fish Tacos, Beef Tongue, Short Rib Double Stack, Chicken Liver and Gulf Shrimp Diablo.

The beverage program at the Burro Bar embodies The Painted Burro’s dedication to eclectic tradition. A tequila list with over 100 bottles that are handpicked and “Burro tested and approved” are featured and available in 1 oz. or 2 oz. tastings or in their Margaritas which showcase the pure flavors of the tequila. There will also be 40 Mezcals, making it one of a handful of Mezcal Bars in the Boston area.

The Burro Bar will be open for dinner nightly at 5pm until 1am and in the near future, it will open for Sunday brunch.

2) On Tuesday, February 7, Bar Boulud will debut a three week Pop-Up Chocolate Shop featuring a selection of handcrafted cocoa confections from Pastry Chef Robert Differ. Available to pre-order and select preferences at pick-up, these decadent desserts will be beautifully packaged and ready to gift just in time for the Valentine holiday. Available through February 28th, Chef Differ’s specialty sweet selections will include:

Assorted Embellished Cupcakes
--Red Velvet (rich cream cheese frosting)
--Chocolate Fudge (dark chocolate frosting, plunged in ganache)
--Birthday Cake (pink bubblegum frosting)
“Shades of Chocolate” French Macarons
--Ivory (zest of orange essence)
--Milk Chocolate (crunch of praline)
--Dark Chocolate (coffee truffle)
--OMG Chocolate (hint of licorice)
Handcrafted Bonbons (flavors may change and additional flavors may be available)
--Peanut Brittle
--Dark Chocolate Espresso
--Aged Rum & Vanilla
--Raspberry Lychee
--Honey-Hazelnut
--Fresh Mint
--Classic Cocoa dusted with 72% dark chocolate
Le Petite Gâteau (dark chocolate devil’s food cake layered with truffle, crème de cocoa and creamy chocolate mousse, engulfed in even more chocolate)

As a sweet enhancement, Bar Boulud will also host a chocoholic tasting menu exclusively at the Pop-Up Shop Counter, available during lunch and dinner service. Sit at one of the counter’s seven seats and indulge in a variety of sweet treats, which can be ordered individually or as a tasting flight. Additionally, guests can cozy up with a cup of Chef Differ’s featured hot cocoa - Almond Joy Chocolat Chaud, warm milk chocolate finished with creamy coconut, toasted almonds and a housemade coconut marshmallow; also available with cordial enhancement.

Please note: online orders must be placed with a minimum 48-hour advance notice.

For more information or to place an order, call 617-535-8800 or visit Eventbrite https://www.eventbrite.com/e/the-chocolate-shop-at-bar-boulud-tickets-31170103619

3) Michael Serpa, executive chef/owner of Select Oyster Bar in Boston's Back Bay announces "Bistro Mondays." Available from 4:30pm-9:30pm, fFor $33, guests can enjoy a special prix fixe menu.

Faroe Islands Salmon Tartare (mustard dressing, crispy capers, radishes)
or
Smoked Bluefish Toast (blood orange marmalade, roasted fennel)

Frisée Aux Lardons (smoked bacon, sunnyside egg, toasted breadcrumbs)
or
Roasted Brussels Sprouts (heirloom apples + pomegranates)

Maine Mussels ‘à la Normande’ (shallots, white wine, herb toast)
or
Peekytoe Crab Pappardelle (toasted hazelnuts, lemon, parsley, cracked pepper)

{add 1 dozen island creek oysters +$12}
by the dozen only, max 3 dozen, only with prix fixe

Drink these: 
Cour-Cheverney Phillipe Tessier $55
Trousseau Jean-Luc Moullard ‘Côtes du Jura’ $60

4) Il Molo, the North End neighborhood spot for seafood with an Italian accent, is launching a brand new Sunday brunch service kicking off on Sunday, February 12. Il Molo will be open at 11:00 AM with executive chef Pino Maffeo offering dishes from the new brunch menu as well as inventive and also classic cocktails that diners expect to sip with brunchy fare, mixed up by bar manager Luke Collier.

“We’ve been getting amazing feedback from our dinner and lunch service, so we couldn’t wait to start brunch,” says Donato Frattaroli Jr, who is co-owner along with his father Donato Frattaroli. “We are going to offer our customers a brunch that will give them a reason to wake up in the morning!”

The new Brunch menu includes Starters that follow in the ‘serious seafood’ vein that Il Molo is known for, like Smoked Salmon Toast with Sour Cream & Onions, and Mini Lobster Rolls served Warm. There will also be a selection of Brunch Breads: Honey Pecan Sticky Buns; Butter Croissants; Raisin Pecan Rolls w/ Maple Butter. Brunch Plates will include a fairly wide array of dishes based on traditional brunch but with a clearly Maffeo twist, like the TBE – Tomato, Burrata and 2 Poached Eggs with Pesto Hollandaise; the Lobster Benny – Farm Eggs, Maine Lobster, Hollandaise; and Blueberry Griddle Cake – Maine Blueberries, Maple Syrup, Powdered Sugar. There is also a selection of Sides, which include Lobster Hash. All brunch items are under $20.

And because brunch, no matter how good it is, is never complete without cocktails, Luke, Il Molo’s Bar Manager will be debuting his special brunch cocktail menu which includes the Rise & Shine – Irish Cream, Artisanal Coffee and Fresh Whipped Cream and the Peruvian Huevos & Jamon – Pisco, Egg White, Lime, Sugar, Bacon Crumble; as well as takes on the more traditional Mimosa and Bloody Mary.

Brunch will be served every Sunday, from 11:00 AM to 4:00 PM.

5) Owners Filippo and Phil Frattaroli, guest chefs Antonella and Domenico Santacroce, and the Lucia Ristorante team invite guest to join them for a special Abruzzese cooking class and dinner.

On Tuesday, February 7, at 5 p.m., Antonella and Domenico Santacroce, guest chefs visiting Lucia from Italy’s Abruzzo region, will be teaching a special cooking class at Lucia Ristorante focusing on Abruzzese cuisine. Following the cooking class, guests will feast on their creations paired with Lucia’s exceptional house wines.

The menu will include:
Sagne e Fagioli: an Abruzzese version of Pasta e Fagioli with homemade pasta and beans from Sulmona
Chitarrina all'abruzzese: chitarra pasta with a tomato and lamb sauce
Pallotte Cacio e Ova: cheese (Caciocavallo from Abruzzo) and egg pallotte
Pizzelle: thin, anise-flavored cookies originating in Abruzzo made with authentic handheld irons directly on the stove

Tickets cost $75, not including tax and gratuity, and can be purchased by calling Lucia at (781) 729-0515.

6) I recently mentioned the opening of Bistro Duet, a modern French dining experience in one of Arlington's most iconic buildings--the former Arlington Five Cent Savings Bank. Bistro Duet reunites InterContinental Hotel, Boston alumnae Cyrille Couet and Wayne Duprey.

Bistro Duet is now announcing the start of their weekend "Bistro Brunch", which will run from 11:30 am - 2:30 pm every Saturday & Sunday. You can begin your brunch with Financiers, Muffins or their Baker's Basket (an assortment of pastry). You can the move onto items such as a Salade Croquant de Jardin or a Banana Nutella Tartine. Or opt for the Crispy Duck Confit Waffle, a Croque Monsieur, Moules Frites, or Baked Eggs Ratatouille. Most of the dishes cost less than $14 and would be a good way to start your weekend.

For reservations, please call Bistro Duet at 978-863-8848

2016: Favorite Spirits, Cocktails & Drink-Related Items

What were some of my favorite spirits and drink-related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2016. I have already posted my Favorite Wines, Favorite Restaurants and other related lists. This post will now concentrate on some of my Favorite Spirits and Drink-Related Items. This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. This is the first year that this category has been given its own post because I have tasted and reviewed a far greater amount of spirits, cocktails and other drinks this year. For more spirits and drink related items, you can just search my blog posts for the past year.

Favorite Spirits & Cocktail Event: For the third time, Thirst Boston is my favorite event, an excellent four day event dedicated to the diversity of spirits, cocktails and other drinks. There are a myriad of interesting and informative seminars, tasting rooms, parties and much more. The event is well organized, and everything generally runs smoothly and punctually. I always find it educational and fun, with lots of great drinks available. And a number of the spirits and cocktails I enjoyed at Thirst Boston can be found as other Favorites on this list. I highly recommend you check out next year's Thirst Boston.

Favorite Bourbon Book: Though I haven't yet written a formal review of this book, Bourbon: The Rise, Fall & Rebirth of an American Whiskey, by Fred Minnick receives my hearty recommendation. It is a fascinating historical look at Bourbon, presenting plenty of information you probably didn't know about Bourbon. As a history buff, I love this type of book, and as I also love bourbon, then this book is a double win. Fred has an excellent writing style, offering many interesting anecdotes about Bourbon.

Favorite Single Malt Book: Recently published, The New Single Malt Whiskey, edited by Carlo Devito, is an encyclopedic tome of over 620 pages and is dedicated to single malt whiskey from all over the world. It contains articles written by over 40 writers, covering 197 distilleries from over 25 countries, and reviews more than 325 whiskies. It is an excellent reference tool to explore single malts and will likely intrigue you in tasting many which are new to you. To be transparent, I did contribute a few articles to this book but I have learned much from the other writers in this hefty volume.

Favorite Cocktail Supply Shop: Once again, The Boston Shaker, located near Davis Square in Somerville, wins this category. It offers everything you need to create cocktails, except for the alcohol, including plenty of spirit & cocktail books, a wide range of bitters, shakers, stirrers, glasses, and so much more. They also run cocktail classes, book signings and other fun and informative events. It is an excellent place to purchase gifts for the holiday season for your cocktail loving family and friends.

Favorite Highland Single Malt Scotch: The Oban 18 Year Old Single Malt is produced by a tiny distillery, located in the Coastal Highlands and next to the ocean. This Scotch iss amazing, with a complex and harmonious blend of flavors, including baked orange, bold spices, a hint of smoke, caramel, and much more. Each sip seems to bring a new flavor to your palate. The finish feels like it won't ever end and it is the type of Scotch you would slowly savor all evening. It seduces your palate and will addict you as soon as you taste it. Highly recommended.

Favorite Speyside Single Malt Scotch: The Cardhu 12 Year Old Single Malt is similar to a number of Speyside Scotches, which tend to be fruity in taste. This Scotch has a delightful fruity flavor, ripe plums and figs, with an aroma of sweet Sherry. There are also some intriguing spice notes and a very lengthy and pleasing finish. This Scotch should appeal to many people and would be an excellent introductory Scotch to hook people on this category.

Favorite Islands Single Malt Scotch: Talisker Distillery is the only distillery on the Isle of Skye and it is a huge distillery, selling half of their product to Johnny Walker. The Talisker 18 Year Old Single Malt is certainly impressive, with a pleasing smoky aroma and a touch of brininess. The palate possesses a moderate peaty aspect, an interesting nuttiness and an excellent blend of sweet and salty flavors. So complex, with a lengthy finish, this is a killer Scotch which will satisfy anyone seeking a fine, peaty whiskey. Pair it with chocolate or oysters.

Favorite Solera-Made Scotch Whiskey: The Black Adder Black Snake VAT 3 Venom 2 Single Malt uses a Solera system that was started about two years ago. They remove about 2/3 of the whiskey from a barrel and then add new whiskey to refill it. It is either finished in Oloroso Sherry or PX Sherry barrels though this particular whiskey was finished in Oloroso barrels, which it sat in for about a year. Each time they remove some whiskey from the barrels, they label it as Venom, so this whiskey was removed for the second time. It is bottled at 114 proof and is strong and powerful but with an elegance that balances it. The flavors are intriguing, a melange of white pepper, honey, vanilla, fennel, floral notes, and hints of aged Sherry.

Favorite Irish Whiskey: The Quiet Man 8-Year-Old Single Malt Irish Whiskey is a blend of new and partially-aged Irish whiskey which finishes its aging at the Quiet Man warehouse. The 8-Year Old possesses a more savory taste profile with a pleasing nose of spice, smoke and floral notes. On the palate, it has a hint of sweetness, tastes of caramel and vanilla. Those sweeter flavors though were balanced by a spicy backbone and a hint of smoke. It drinks very smooth and is an Irish whiskey to slowly savor and enjoy, and during the winter, it would be welcome drink on any chilly night.

Favorite Irish Cream: The company behind The Quiet Man also produces St. Brendan's Irish Cream, which is named after a sixth century monk. It is made from all natural ingredients, from cream made from the milk of grass-fed cows to their own Irish Whiskey. Bottled at 34 proof, it has a richer butterfat content than many of its competitors. I was impressed with its taste, finding it light, creamy and only mildly sweet, far less sweet than Bailey's Irish Cream. It was delicious, without any artificial taste, and would be the perfect drink to cap off a night. I could easily see this in a cocktail, or even as the basis for a tasty frozen shake.

Favorite Rye Whiskey: I've been a fan of the Ryes from Whiskey Pig but their new Whistle Pig 15 Year Old Straight Rye just blew me away. The base of this rye is the 10 Year Old except it sits in the barrel for another 4.5 years and then is finished for anther 6 months in barrels of Vermont White Oak with a #4 char. This is a massively impressive rye, with such a phenomenal, complex melange of aromas and flavors. There is plenty of spice, caramel, butterscotch, vanilla, citrus, and even a touch of smoke. Every sip seems to bring something new to your palate and you won't want to quite sipping until the bottle is empty. It is a liquid aphrodisiac, decadently delicious with a sensual mouthfeel. I can't recommend it highly enough.

Favorite Unique Whiskey Blend: High West Whiskey Campfire, blended in Utah, is unique blend of a straight Bourbon, a straight Rye, and a blended peated Scotch (though the specific proportions is secret). All the whiskies used in this blend are at least five years old. On the nose, it has a complex and alluring aroma, with hints of spice, light smoke, honey, vanilla, and floral notes. As I took a hearty sip, I was amazed at the intriguing and complex procession of flavors that seduced my palate, proceeding from a sweet and fruity start, leading through a spicy middle and ending with a mild smokiness. Sweet, spicy and smoky. It was fascinating that you could easily see the influence of each different type of whiskey, none being dominated by any other. The more you concentrated, the more flavors you discovered in this superb melange, from caramel to citrus, leather to baking spices. Overall, it is a silky & smooth whiskey, with a long and lingering finish.

Favorite Gin: I'm not usually a fan of gin, disliking the strong juniper flavor I find in many, but I have enjoyed some that I felt were more well-balanced. Caledonia Spirits produces what may be my utmost favorite gins, two exceptional barrel-aged gins, the Barr Hill Reserve Tom Cat Barrel-Aged Gins. Their original spends about 4-6 months in new American white oak barrels tastes more like a whiskey than a gin, pushing the juniper flavor to a minimal element. There are honey notes, enhanced by a spicy aspect and hints of vanilla and caramel. The floral elements are also more of an undertone, and the overall taste is complex and intriguing, delicious and satisfying. Their newest release has been aged for about six months in Vermont white oak. I found this Gin to be softer and more subtle than the other barrel-aged Gin. It is fragrant and elegant, with plenty of complexity and exciting flavors. There is still a whiskey element in this Gin, with a very subdued juniper taste, but it certainly is a more unique spirit in its totality. I would only drink this on its own as in a cocktail, you might lose some of the subtle flavors of this superb Gin.

Favorite Spanish-Style Rum: The Mount Gay XO-Extra Old Rum is generally a blend of rums aged from 8-15 years old. The XO is complex and intriguing, a rum to slowly sip and savor. It is silky smooth with delicious flavors of ripe pear, vanilla, toast, and subtle baking spices. It is an elegant spirit with a lengthy finish which will be sure to satisfy and tantalize. You won't be able to take just one sip as your palate will crave more. This is a rum you should drink on its own and which you probably don't want to use in a cocktail. And at only about $40, this is an excellent value too.

Runner-Up Favorite Spanish-Style Rum: Diplomatico Rum, based in Venezuela, produces a number of excellent value rums as well as a couple of compelling high-end rums. The 2002 Single Vintage (about $95) is made from rum was aged for 12 years in ex-bourbon and single malt casks and then placed into ex-Oloroso Sherry barrels for another year. This rum presents an intriguing aroma of caramel, vanilla and salted nuts. On the palate, the taste is complex and intriguing, a fine blend of caramel, vanilla, honey, almonds, baking spices, and dried fruit. There are hints of Oloroso in the rum, especially on the lengthy finish. The Ambassador (about $260) is aged in used white oak barrels for 12 years and then spends another 2 years in PX Sherry barrels. This rum will remind you in some respects of an aged Port, presenting an alluring nose of red fruits and exotic spice. On the palate, there are more dried red fruit flavors, baking spices, more exotic spice notes, a touch of leather and a hint of herbs. Complex and fascinating, this is also a rum that would benefit from slowly savoring it on its own.

Favorite Agricole Rhum: This French style rum is made from pure sugarcane juice rather than molasses. As such, it is a terroir driven spirit, which molasses-made rums are not. The Rhum Damoiseau Blanc, which is made in Guadeloupe, is 110 proof, unfiltered and has been distilled only once. It is savory and vegetal, with a strong earthy aspect. There are only hints of fruit and it also possesses a long, earthy finish. I very much enjoyed the more unique flavors of this Rhum though it certainly wouldn't appeal to everyone.

Favorite Local Rum: Privateer, located in Ipswich, produces some delicious, limited edition rums, including Navy Yard and Queen's Share. Navy Yard is a single barrel rum, aged for at least two years in new American oak, and bottled at 102 proof. It is bold and delicious, with a nice complexity of flavors, including caramel, butterscotch, orange, almonds, vanilla and subtle spice notes. This is definitely a sipping rum, which will deliver new flavors in every sip. The Queen's Share is also a single cask rum, aged for about three years in new American oak, and bottled at 114 proof in very limited quantities. It is a blend of their other three rums and is a lighter, more elegant style than the Navy Yard. However, it still possesses a similar complexity with lots of fruit, honey, caramel, vanilla and spice notes.

Runner-Up Favorite Local Rum: In Vermont, Smugglers' Notch Distillery is a father/son partnership which distills a number of products. Their Rum is a single-barrel amber rum bottled at 105 proof. It is aged for about 3 years in charred white oak and then finished for another year in 4-year old ex-whiskey barrels. I was impressed with the complex and delicious flavors in this rum, which had some similarities to a fine bourbon. And despite its high alcohol content, you wouldn't notice it in this smooth and well balanced rum. Such tasty flavors of caramel, vanilla, and baking spices with a lengthy finish.

Favorite Tequila: Though the bottle has glow-in-the-dark lettering and symbols, the Suerte Extra Añejo Tequila isn't a gimmicky spirit. Many traditional methods, such as the tacoma, are used to produce this tequila. This is a single barrel tequila, made from 100% Blue Weber Agave, and aged in charred American White Oak whiskey barrels for 5 years. The tequila is a deep golden color with an enticing nose of roasted agave, vanilla, and citrus notes, On the palate, it presents a complex melange of flavors, including caramel, vanilla, orange, baking spices and roasted agave. It is smooth and delicious, with a mild bitterness on the finish, helping to balance the mild sweetness of the tequila. This is a tequila to slowly sip, savoring each intriguing taste, and it drinks so well you could sip it all night.

Favorite Mezcal: I delved a quite bit into Mezcal this year, and it is certainly a worthy endeavor. Check out my Mezcal Rant, 400 Rabbits Say "Drink More Mezcal. Tequila seems to get most of the attention but Mezcal deserves much more attention. Trying to select a single Mezcal as my favorite was a difficult task but I finally settled on one, the Mezcal Vago Tepazate.  The Tepazate agave, also known as Dub-Cual, is a wild variety which grows quite large and can take as long as 25 years to mature. This mezcal has an impressive and complex taste, with lots of smoky and earthy elements, plenty of herbal notes and hints of citrus and stone fruit. I could have sat there for hours sipping this mezcal, extracting subtle hints of other flavors as well. I have to mention that all of the Mezcals from Mezcal Vago, such as their Espadin, Elote, and Mexicano, are delicious and worthy of your tasting.

Runner-Up Favorite Mezcal: The Del Maguey Papalote is produce in the region of Puebla and only recently was allowed within Mezcal DO. Papalote is the Puebla name for the Tobala agave and Del Maguey wants to use the regional name out of respect for the region and family producing the Mezcal. This Mezcal is made in a traditional way, roasting piñas in a horno, fermenting in an open air vat, and distilled for about 35 hours in a copper pot still. This Mezcal is complex and intriguing possessing more of a floral aspect and fruit flavors of pear and apple. There is only a mild smokiness, and a very lengthy finish. This was an elegant Mezcal, another one which you will want to slowly savor with good friends.

Favorite Mezcal Bars: Everyone knows about the local Tequila bars, but many people don't know where they can find excellent Mezcals lists. Thus, I created a list of Mezcal Bars in the Boston Area, defined as spots with 20+ Mezcals on their drinks menu. The list includes Tres Gatos in Jamaica Plain, The Painted Burro in Somerville, Lone Star Taco Bar in Allston & Cambridge, Ole Mexican Grill in Cambridge, and Ameluto Mexican Table in Waltham. Rosa Mexicano, in Boston, needs to be added to this list after their updated their drinks program, adding more Mezcals. If you want to explore Mezcal, and you should do so, then check out these bars.

Favorite Brandy: The Christian Brothers Sacred Bond Bottled-In-Bond Brandy, produced in California, has been produced in a single distillation season, by one distiller, at one distillery. In addition, it has been aged for 4 years in American white oak bourbon barrels, in a federally bonded warehouse, and bottled at 100 proof. I was very pleased with this brandy's smooth, flavorful taste. It is more full bodied, with delicious and bright flavors of red fruits and ripe plum, with mild spice notes and a vanilla backbone. There was even a hint of chocolate on the finish. Despite it being 100 proof, the alcohol was well integrated and there was only a mild heat at the finish, not what you might expect at all. With its full flavors and complexity, this would enhance any cocktail.

Favorite Local Sake: Dovetail Brewery opened in Waltham this year, making small batch Sakes, including the Nakahama Junmai and Omori Nigori. They use Yamada Nishiki rice, grown in Arkansas, which is considered the King of Sake Rice. These two Sakes are also Namazake, unpasteurized Sake. The Nakahama Junmai has a touch of sweetness and presents a smooth and fruity taste, some melon and pear. The Omori Nigori is a bit more full-bodied and sweeter than the Junmai, though it is far less sweet than many other Nigoris you will find. There is lots of fruit, a bit more tropical, flavors in the taste. Dovetail is available in numerous local stores and restaurants so seek it out.

Favorite Greek Spirits: I've previously discussed the compelling wine list at Committee but they also offer an intriguing range of Greek spirits, including ouzo, tsipouro/tsikoudia, and mastiha. The spirits are offered in various tasting sizes as well as tasting flights. The range of their Greek spirits presents plenty of diversity and most are designed to be either aperitifs or paired with food. For a long time, it is almost impossible to find these spirits at local restaurants but that is changing with the influx of new Greek restaurants. However, Committee is a great spot to learn all about these fascination spirits. Take and chance and expand your palate.

Favorite New Spirit: This year, I immersed myself in learning about Baijiu, the most popular spirit in the world! Yes, in there world as so many Chinese drink it in their native country. It is a fascinating spirit, produced in a unique process and I wrote eight articles about it this year. To start, check out Baijiu: The Durian Fruit Of The Spirits World (Part 1), which has links to the other articles. Baijiu is just starting to catch on with the non-Asian market and you will hear more about it in the coming years. Less than 10 Baijiu brands are currently available in the Boston area but many of them are good choices, and you will find a number of restaurants making Baijiu cocktails. Learn more about Baijiu and maybe you'll find a new favorite spirit too.

Favorite Baijiu: The Shui Jing Fang Wellbay Baijiu is produced at the oldest verifiable distillery in China, having been founded in the Sichuan province in 1408. This Strong Aroma Baijiu is made from a blend of 36% sorghum, and 64% other grains, including rice, glutinous rice, wheat and corn, and has a 51% ABV. The palate on this Baijiu presented an intriguing melange of flavors, including tropical fruits like pineapple and banana, with hints of licorice and some earthy notes. It was smooth and well balanced, with a lingering finish, ending with a slightly bitter note. With its earthy element, this wouldn't be the best Baijiu to introduce to a newcomer, but it also isn't overly earthy and I enjoyed it very much.

Favorite Sherry Bar: Taberna de Haro wins this category hands-down as there is no other local restaurant which comes close. With over 60 Sherries, including some rarer bottlings, Chef/Owner Deborah Hansen has compiled an amazing Sherry list, offering a good number by the glass. The Sherries pair very well with her Spanish cuisine and I could easily sit at the bar all night sampling different Sherries, from a bone dry Fino to a sublime aged Palo Cortado. If you are ever in the area, you must stop here and try some Sherry.

Favorite Restaurant Cocktails: Here is a short list of five of the best cocktails I enjoyed this past year.
   Chicha Sour: At Tico, they created several new cocktails for the Nikkei menu and the Chicha Sour is their a take on the classic Pisco Sour. It is made with Barsol Pisco, Chicha (a corn based beverage), and fresh lime. It is a mild drink of subtle flavors, a little sour and sweet (likely from the corn) with a soft flavor of Pisco. It goes down easily and you could drink several of these in the course of an evening.
    Bloody Marietta: At Committee, their variation on the Bloody Mary is the Bloody Marietta, made with vodka, olive tapenade, EVOO, rigani, basil, Tabasco, and a spicy feta stuffed olive. It was a savory and delicious variation, with intriguing olive notes, a mild spiciness and seemed lighter than other such cocktails. It went down very easy and makes you crave another.
     The New Frontier: At Wu Er Barbecue, the New Frontier ($11) is made with Hong Kong Baijiu, Tequila, Garam Masala, Lime Juice, Bell Pepper & Thai Chili. It is absolutely delicious, one of the better cocktails I've enjoyed as of late. The Baijiu takes a prominent role and is definitely evident in the drink, which is only mildly hot but with an intriguing spicy aspect. This cocktail pairs very well with their cuisine, including the five-spice & garlic chicken.
    We Can't Elope: Also at Committee, the We Can't Elope is made with Soul Cachaça, cucumber-cantaloupe syrup, and fresh lime juice. Bright and refreshing, you could taste the Cachaça, which was enhanced by the fruit flavors. It is a perfect summer cocktail.
    Roffignac: At A&B Burgers, the Roffignac, which was created for a Cajun dinner, is made with Courvoisier VS Cognac, Strawberry Cardamom Shrub, and Soda. It is a classic New Orleans cocktail, but seems to receive far less attention that many other cocktails from that city. It is mildly sweet with a little tartness, plenty of red fruit flavor and mild bubbles. This is an excellent and refreshing summer cocktail and is worthy of much more attention in the local cocktail scene.

Favorite Frozen Cocktail: At the Battle of the Burger, Chef Ming Tsai created a Dark & Stormy Granita, using Mount Gay Rum. It was a refreshing and delicious "slushy" and I wish I could have savored a large glass instead of the tiny paper cups it was served in. I like the Dark & Stormy cocktail, and its blend of ginger beer and rum, and this granita presented that blend in a frozen delight. I'm going to have to make these at home next summer.

Favorite Warm/Hot Cocktail: Committee wins another category with their Greek Rakemelo. This drink, which extends back to the 12th century, is commonly a blend of Tsipouro/Tsikoudia with honey, aromatic herbs and spices. At Committee, they create their Rakomelo with Tsikoudia, honey, clove and cinnamon and will serve it warm during the winter and cold in the summer. I tasted the warm version and it reminded me of hot, spiced apple cider without the apples. It was easy drinking, more savory and only minimally sweet, with plenty of flavors of fall spices. The alcohol was well hidden within the drink so you could easily finish one of the carafes without realizing how much alcohol you might have consumed. With the cold winter revving up, hot Rakemlo is going to be the perfect solution.

Favorite Cocktail Series: This year, I concentrated on one of my favorite cocktails, the Manhattan, writing a three-part series, including Then & Now (Part 1), Creating Your Own (Part 2), and Drink Up (Part 3). I delved into its history, how to create your own Manhattan at home, and provided some of my favorite Manhattans at local restaurants and bars. Though it may seem like a simple cocktail, it actually possesses much more complexity and its taste profile can vary dependent on how it is prepared. It is an excellent winter drink, though I enjoy it during the summer as well.

Favorite Beer: I dislike most beer, as I am very sensitive to the bitterness of hops and that taste turns me off. Every once in a while though, I find a beer that does appeal to me. This year, I was impressed with the Night Shift Harborside, is a Gose-style ale that was brewed with coriander and Island Creek Oysters. The Harbourside is a traditional Gose in many ways, being a top-fermented wheat beer and a 3.6% ABV. However, instead of adding sea salt or salted water, they produced the batch with the addition of about 350 live oysters to the wort a few minutes before the end of the boil. I found this beer to be crisp and refreshing with a bright lemon taste, mild coriander spice, and a strong briny element which I very much enjoyed. It made for an excellent summer drink, sour and salty, and lacked the bitterness I find in many there beers. Even if you think you don't like beer, you should taste the Harborside as it may change your mind.

Favorite Local Hard Cider: I've tasted plenty of hard cider this year so it was tough to decide on my favorites. The overall quality of local cider keeps improving and producers have been experimenting, making some intriguing variations. In the basic category, I'll give it to the Whetstone Ciderworks Orchard Queen, located in Vermont, which is made from a blend of apples including Lamb Abbey Permian, Orleans Reinette, Co'x Orange Pippin and Kingston Black. This is dry and crisp, with a strong tart apple flavor and mild citrus, but it also possesses an earthy element, a complex and intriguing aspect that appealed to me. I would pair this with other umami dishes, from sushi with soy sauce to mushroom risotto.

Favorite Local Flavored-Hard Cider: Another Vermont cidery, Citizen Cider produces over 10 different types of cider, a diverse portfolio of intriguing ciders. The Citizen Plum Intended is intriguing as it is made with Sake yeast, as well as co-fermented with macerated plums, from a local Vermont orchard. It is delicious, only mildly sweet, and has a subtle plum flavor overlying the crisp, apple flavors. This would be a nice food cider, maybe pairing well with some Asian cuisine.
 
Favorite Local Barrel-Aged Hard Cider: And from still another Vermont cidery, the Shacksbury WhistlePig Barrel-Aged Cider is a blend of about 90% bittersweet apples and 10% grocery apples, including McIntosh, Empire, Cortland, Dabinett, Somerset Redstreak, Browns, Michelin, and Ellis Bitters. With a 6.9% ABV and 1% residual sugar, this cider saw a slow, partial native yeast fermentation. Then it was aged in Whistlepig barrels, which were previously Sauternes barrels, for about six months. I found it to be more full-bodied and smooth, with a complex melange of flavors, including caramel, honey, vanilla, mild spices and some fruity notes, mostly apple but with some citrus and pear as well. It has only a small touch of sweetness and mild effervescence. A fascinating cider, I think this would be great with cheese.

Favorite Local Hard Cider Rosé: And from still another Vermont cidery (are you sensing a theme here?), the Eden Imperial Rosé is produced from heirloom apples, red currants, and a touch of ice cider. At 11% ABV, it is off-dry, with a mild effervescence, and is fresh and crisp with delicious apple and currant flavors, blending together well. It is tasty on its own, though would pair well with food too, and this would be great on your holiday table at Thanksgiving.

Favorite Local Unique-Hard Cider Product: Eden Speciality Ciders also produced two fascinating cider products, essentially an "Apple Vermouth" and an "Apple Amaro." The Eden Orleans Herbal Aperitif, similar in some respects to a Vermouth, is made with Vermont apples and then infused with organic herbs, with Basil and Hyssop being the primary herbs. On the nose, the cider presents an alluring aroma of herbs with apple hints and on the palate it is savory and interesting, blending apple flavors with floral notes, herbal accents and a touch of honey.  With a lengthy, satisfying finish, this is an intriguing and compelling cider, a unique blend which has lots of potential. The Eden Orleans Bitter Aperitif, similar in some respects to an Amaro, is a cider made with red currant, dandelion, angelica, and gentian. It possesses a complex and fascinating taste, with a potent bitterness, enhanced by more subtle hints of red fruit and apple. It too should be an excellent ingredient for a variety of cocktails. These are both unique, delicious, complex and versatile.

Favorite Apple Ice Cider: The Windfall Orchard, located in Vermont, is a small farm and produces the tasty Windfall Ice Cider, a blend of 30 varieties of apples, including 50% heirloom and 50% traditional cider apples. Some of the traditional cider apples include Roxbury Russet and Esopus Spitenburg. It has a wild fermentation as well as a secondary fermentation, with some ice cider as a dosage. It ends up with a 9% ABV and 15% residual sugar, and tastes mostly dry with good acidity. It has a prominent and complex apple flavor with savory notes. There are also notes of honey, dried fruit and almost ripe pear. An excellent dessert wine.

Favorite Spanish Cider: From the Asturian region of Spain, the Fanjul Sidra Natural is a traditional, unfiltered sidra made from a blend of Asturian apples, such as Clara, Blanquina, Raxo, De la Riega, Xuanina, Perico, Verdialona, Regona and Durona de Tresali. One of its only non-traditional matters is that the sidra is fermented in oak rather than traditional chestnut. This is a dry cider, with a strong earthiness, intriguing apple flavors, some nutty accents and some tartness on the finish. Such a delicious and compelling cider, and very different from most American-made ciders. I love its strong umami element, seeing some similarity to Kimono/Yamahai Sake.

Runner-Up Favorite Spanish Cider: Another Asturian cider, the 1947 Sidra de Nueva Expresion is a petillant semi-dry cider made in a more modern style. It is a filtered sidra, made from estate apples, and possesses a strong, appealing apple aroma. On the palate, it presents as mostly dry, with only the slightest hint of sweetness, with a mild effervescent, enough to be a nice palate cleanser. It has delicious apple flavors with a lengthy pleasing finish.

Favorite Pear Cider: Also from the Asturian region, the Viuda de Angelon Sidra De Pera is a sparkling off-dry pear cider, a perry. Using estate grown pears, this is an impressive and delicious cider, with a harmonious blend of earthiness with subtle pear flavor and a mild effervescence. It is dry and refreshing, with more depth than most perry ciders I have tasted before.

Favorite Fermented Maple Syrup: Produced by Fernleigh Cellars in Vermont, the the Maple Reserve Special Dark is is a unique fermented maple syrup and actually reminded me of a Sherry. It is well balanced and fascinating, delicious and complex. It reminded me of a sweet Oloroso Sherry with a sweet & salty taste, with nutty notes and even some minerality. The pleasing finish lingered for a very long time and I was mesmerized by the flavors in this wine, amazed that maple syrup could create something this good.

Favorite Non-Alcoholic Drink: At Tasting Counter, they offer a palate cleanser, the Schisandra Berry Tea, which is compelling made from an Asian berry sometimes called the five-flavor berry. The cold brewed tea is sweet and salty, sour and bitter. It is refreshing and delicious, a nice palate cleanser though it would probably pair well with various dishes too. I really want to make a Sake cocktail with this tea.

Runner-Up Favorite Non-Alcoholic Drink: At Asta restaurant, I also had an interesting palate cleansers, the Sassafras Float, made with Fennel Sorbet. This bubbly drink had hints of root beer but was more dry than sweet, with clean flavors that were amplified by the compelling fennel sorbet. Tasty and compelling, it is a fine palate cleanser though it too could pair well with various foods.

What were some of your favorite spirits and drink-related items this year?