Rogue Spirits: Whiskey & Gin From Oregon

Dead Guy Ale to Rogue Sriracha Hot Stour, Yellow Snow Pilsner to Hazelutely Choctabulous, 8 Hope IPA to Morimoto Soba Ale. You might be familiar with these and other beers produced by the Rogue Brewery in Oregon. For over 30 years, this brewery has been at the forefront of the craft brewing movement. However, you might not know that they also own a distillery, producing primarily Whiskey and Gin, and these spirits are definitely worthy of your attention.

Initially, the Rogue team obtained the first distilling license in Washington, with plans to make Rum, but that lasted only a few days. Unfortunately, the distillery was shut down by the fire department so Rogue moved the facility to Oregon, which opened in 2003. Rogue Ale & Spirits became the first rum distillery in Oregon since the repeal of Prohibition. Their first spirits were Vodkas and Rums (such as Dark Rum and Hazelnut Spiced Rum), though those are now being phased out so the distillery can concentrate on producing quality Whiskey and Gin.

Recently, I met up with Dewey Weddington, the Director of Spirits at Rogue Ale & Spirits, and he tasted me through several of Rogue's new spirits. We met at Saloon, in Davis Square, sampling these spirits while accompanied with food. I've known Dewey for over six years, and respect his knowledge of wine, Sake, spirits and Oregon. It was a pleasure to raise a glass with him again, as well as learn about Rogue's intriguing spirits.

Rogue is creating artisan spirits, often using local ingredients, and aren't afraid to be innovative. They are also more unique as they are the only brewery in the U.S., and one of the very few distilleries, that owns their own cooperage. With the importance of barrel aging for whiskey, then owning their own cooperage is a significant advantage. Currently, they are using American oak for their barrels though they have started experimenting with some Oregon Oak, which they've found to possess less vanilla flavor and more citrus and baking spice. Next year, they are likely to release their first spirit that was aged in Oregon Oak, so that is certainly a fascinating item for the future.

Rogue's concentration will be on three different Whiskies and two Gins, and I tasted four of the five as their Rye Whiskey was not yet available. As you'll see from the photos below, the bottles are relatively simple in design, and I like that simplicity as it presents a more serious note. They aren't trying to cover up anything with a splashy design and amusing name. Instead, they want the exterior to be more understated, and let the liquid make the bolder statement.

The Rogue Spirits Dead Guy Whiskey ($49) uses the same base as their Dead Guy Ale, the same four malts just without any hops. The four malts include 2-Row, Maier Munich, C15 & Rogue Farms Dare™ and Risk™ Malts, while the other two ingredients are Pacman Yeast & Free Range Coastal Water. This whiskey is aged for 1-3 years, in Charred 3 American oak, and is said to be "ocean aged." What that means is that the distillery is located close to the Pacific Ocean and Yaquina Bay, and that the aging room is open to the outside, open to the elements. In this region, aging is considered to be slow and steady as there are few high temperatures and a high humidity from the ocean.

Bottled at 40% ABV, the whiskey has a pleasant aroma, with hints of orange and vanilla. On the palate, there is an interesting blend of flavors, with notes of citrus, caramel, maltiness, and hints of salinity. There is also a subtle taste reminiscent of beer which permeates the whiskey. It would be good on its own, or could be used in a variety of cocktails.

My favorite spirit of the evening was the Rogue Spirits Oregon Single Malt Whiskey ($65), which was only released a couple months ago and isn't yet available in Boston though will be in the near future. It is made from only three ingredients, including the Rogue Farms Risk™ Malt, Free-Range Coastal Water & Pacman Yeast, and was aged for about five years in American oak. Their website states: "The grains used are plowed, disced, harrowed, seeded, fed, watered, threshed, winnowed, malted, milled, mashed, fermented, distilled, smithed, barrel-aged and bottled by hand. When you grow it, you know it."

This light-colored whiskey possesses an alluring aroma, a complex blend of intriguing scents, which will make you simply sit and sniff your glass for a time, enjoying the aroma alone. On the palate, the complexity remains, with such a fascinating melange of flavors, caramel to vanilla, baking spice to stonefruit, citrus to chocolate. Silky smooth, well-balanced and with a lengthy & satisfying finish. Absolutely delicious and it will please any whiskey lover. Dewey stated he felt it reminded him of a Speyside whisky.

The Rogue Spirits Oregon Rye Whiskey has not yet been released. They used to have a rye farm in Independence, Oregon, but there were significant problems with slugs so they decided to move the farm, eventually selecting Tygh Valley. They are hopeful this new area will prove more beneficial for their rye. As a lover of Rye Whiskey, and based on the high quality of their Single Malt, I'm anxious to taste the Rye once it is released.

While sipping these spirits, we enjoyed some of Saloon's tasty cuisine. The Single Malt paired exquisitely with the briny Oysters, and more restaurants need to embrace the pairing of Whiskey & Oysters. The Devils On Horseback, feta-stuffed dates wrapped in bacon, are a decadent treat and also went well with the whiskey. The Poutine, potato wedges with garlic cheese curds & bacon gravy, was also a tasty comfort food, a fine bar snack. Though you might like drinking Whiskey on its own, it can pair well with a variety of dishes, an idea that isn't promoted enough.

I'm very particular as to the Gins I like, preferring a gin which has a more balanced taste of botanicals rather than one that is all about the juniper. The Rogue Spirits Spruce Gin ($35-$40) fits into my preferences, presenting a delicious, intriguing and balanced mix of botanicals from Oregon. The ingredient lists includes Spruce, Juniper Berries, Ginger, Fresh Cucumber, Orris Root, Orange Peel, Lemon Peel, Tangerine, Grains of Paradise, Angelica Root, Coriander & Free Range Coastal Water. It was fascinating to learn that around August, when the thousands of cucumbers are harvested, they are then peeled, one-by-one, a lengthy and laborious process. Approximately 100 pounds of cucumbers have to be added to each batch. The fall is also the only time of the year that they produce this gin.

On the nose, there is an intense smell of juniper, but beneath the dominant juniper were more subtle notes of the other botanicals, such as the spruce and citrus. On the palate, the botanicals balance out into a delicious and interesting combination, from fresh cucumber to herbal spruce, bright citrus and hints of spice. This could easily be drank on its own, with a little tonic, or make for an excellent component in a cocktail. This is certainly a Gin I would recommend.

The Rogue Spirits Pinot Spruce Gin ($35-$40) is the same gin as above, except this gin has been aged for about six months in former Pinot Noir barrels, mostly obtained from Chehalem Winery. As expected, the gin has a pleasing pink color from the barrels. In addition, the flavor profile adds an element of red berries to the botanicals, as well as some subtle notes of vanilla and baking spice. It is a more unique gin variation and works quite well. It is almost as if you created a Gin cocktail with Pinot Noir, though this would work well in other cocktails. Even gin haters may have an interest in this gin.

Within time, Rogue will be known for far more than just their craft beers, forging a name for themselves in the spirit world as well. Their Single Malt is compelling and should impress any whiskey lover. Their Gins are also compelling, worthy of your attention. Some might feel these spirits are too expensive however you should understand what you are purchasing. These are spirits made from local ingredients, created by a small, artisan distillery, and they are quality products. You should also ask yourself, do you want to support small, U.S. craft distilleries? I believe these spirts are worth the price and highly recommend them.

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) The Painted Burro, the festive, upscale Mexican kitchen and tequila bar in the heart of Somerville’s Davis Square, is adding fajitas to their flavorful menu as part of Tex-Mex Mondays.

Fajitas that are in rotation include Carne Asada with Guajillo BBQ, Ranchero Chicken, Blackened Salmon, and Achiote Pork Loin and all come in a sizzling skillet with onions, peppers, grilled banana pepper, with a side of house made flour tortillas, chimichurri, lettuce, tres quesos, and pico de gallo.

Accompanying the rotating selection of tasty fajitas are fun featured drinks and $5 coronas, tecates, pacifico, modelo, and more.

To enjoy the Burro’s special fajita offerings, simply dine-in on any Monday and enjoy the two featured tacos in rotation that week.

2) TAMO Bistro + Bar at the Seaport Hotel is celebrating our favorite summer crustacean during the month of July by offering three lobster specials that will satisfy your cravings in the best possible way:

Lobster salad with corn, sea beans, and yellow pole beans ($19)
Lobster mac and cheese ($20)
Lobster “bake in a bag” with lobster, corn, mussels, and new potatoes ($30)

These specials will be offering in addition to the regular menu every day from 11:30am – midnight through the end of July.

3) Chef/Owner Christopher Coombs, Executive Chef Adrienne Mosier, Pastry Chef Shaun Velez, GM/Sommelier Jason Irving, and the rest of the Deuxave team invite guests to join them for a special mid-summer wine dinner.

On Tuesday, July 25th at 6:30 p.m., Deuxave will be hosting a four-course wine dinner featuring the wines of Central France’s Loire Valley alongside thoughtfully paired dishes.

The evening’s menu will include:
To begin:
Striped Bass Crudo with Shiro plums and sorrel paired with Marc Bredif, Vouvray, Loire, FR, 2015
Second course:
Local burrata with heirloom tomatoes, and summer herbs paired with Domaine Riffault, les Desmalets, Sancerre, Loire, FR, 2015
Third course:
Confit suckling pig with apricots, mustard greens, and garden flowers paired with Domaine du Clos de l’Elu, Magellan, Anjou, Loire, FR, 2013
Dessert:
Pineapple tatin with lychee mint salad and Coteaux de Layon ice cream paired with Clos de l’Elu, 1er Cru “Chaume”, Coteaux du Layon, Loire, FR, 2014

Cost: Tickets are $149 plus tax and gratuity
For reservations, please call (617) 517-5915.

4) On Tuesday, July 25th, at 6:30pm, Abe & Louie's, the Back Bay steakhouse, will host a decadent and delicious wine dinner featuring distinct vintages from Jordan Vineyards paired with a four course dinner by Chef Tindaro LoSurdo. Attendees will be joined by a very special guest that evening - legendary winemaker Rob Davis, who has been creating the Jordan vintages for over 40 years.

The Menu includes:
--Jordan Cuvée by Champagne AR Lenoble paired with East vs. West Coast oysters served with cucumber and wasabi mignonett
--2014 Jordan Winery Russian River Valley Chardonnay paired with sweet corn and duck confit spring rolls with pickled mango salsa
--1999, 2005 and 2013 Jordan Winery Cabernet Sauvignon paired with grilled prime ribeye served with salt roasted marble potatoes and honey roasted purple carrots
--Dessert wine paired with a sea salt and callebaut chocolate brownie sundae with luxardo cherry sauce

Cost: $165 per person, not including tax or gratuity.
Interested guests can make reservations by calling the restaurant at (617) 536-6300.

5) Debuting on Sunday, July 23rd, Chef Jason Santos’ Buttermilk & Bourbon will soon offer brunch service, with a taste of the Bayou, every Sunday from 10:30 a.m. to 3 p.m. Buttermilk & Bourbon, located at 160 Commonwealth Ave., will offer brunch-goers a taste of the Bayou in the heart of Boston’s Back Bay.

In addition to Buttermilk & Bourbon staples like its freshly fried beignets with vanilla bean mascarpone, warm honey-glazed biscuits, and deviled egg toast, the brunch menu will feature a variety of new, signature items. Menu highlights will include buttermilk biscuit and gravy with house-made sausage, smoked fontina, and chives; Anson Mills cream cheese grits with a slow-cooked egg, holy trinity, and scallions; peach-pecan perdu with vanilla bean mascarpone and Louisiana cane syrup; bananas foster pancakes with sweet walnuts and buttermilk whipped cream; and fresh crab benedict with hot Nashville hollandaise, Benton’s ham, and Stone & Skillet English muffin. Brunch dishes range in price from $7 to $22 and are accompanied by an assortment of a la carte sides ranging in price from $2.50 to $5.

To complement its food menu, Buttermilk & Bourbon's beverage menu will offer guests a variety of handcrafted signature cocktails; red and white wines; bubbles; and beers. Exclusively available for brunch, new, signature drinks will include a soft serve mimosa made with watermelon sorbet and champagne split; and a pitcher of hurricane made with Cruzan rum, passion fruit, pineapple, orange, lime, house simple, and grenadine.

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) Chef/owner Keith Pooler and the Bergamot team invite guests to join them for a special Mother’s Day brunch on Sunday, May 14th, from 10:30am-2:30pm. Bergamot will be offering a three-course, prix fixe brunch sure to impress the most special lady in your life.  The menu will cost $46 per person and include a choice of appetizer, entrée, and dessert. Regular service will resume for dinner from 5pm to 8:30 p.m.

Menu options include:
Choice of appetizer:
--Lobster Bisque: Soft Scramble, Chervil, Caviar
--Croque Madame: Smashed Peas, Country Ham, Aged Cheddar
--Roasted Beets: Ricotta, Walnut Pesto, Arugula
Choice of entrée:
--Leg of Lamb: Roasted Peppers, Castel Vetrano Olives, Yukon Gold Potato, Garlic & Oregano Lamb Jus
--Crispy Soft Shell Crab: Warm Egg Salad, Roasted Asparagus, Aged Balsamic
--Shakshuka: Feta, Chickpeas, Spinach, Poached Egg, Zhoug, Roasted Tomato
--Simple Breakfast: Three Eggs Any Way, Home Fries, House Bacon, Milk Bread Toast
Choice of dessert:
--Cinnamon Roll Puddin’:Rum Raisin Anglaise
--Cherry Cobbler: Vanilla Ice Cream, Shaved Chocolate
--Strawberry-Rhubarb Rangoon with caramel sauce

To make reservations, please call 617-576-7700

2) This Mother’s Day, skip breakfast in bed, and celebrate all Mom does by treating her to a meal from MET Back Bay on Newbury Street or MET Bar and Grill in Natick and Dedham. In addition to the regular all-day menu, the MET Restaurant Group will offer brunch specials all day long on Sunday, May 14.

MENU:
MET Back Bay Mother’s Day Menu
Pecan Bacon Sticky Buns ($11)
Smoked Salmon Tower (Smoked salmon, capers, tomato, cucumber, red onion, soft cream cheese, everything bagel) ($12 per person; min 2 people)
Jonah Crab and Charred Avocado Fritta (Spring onion butter, truffle fries) ($22)

MET Bar and Grill Mother’s Day Menu
Raspberry Monkey Bread ($11)
Ham Egg and Cheese Flatbread (Virginia ham, sunny side up eggs, aged gruyere cheese) ($16)
Tips and Eggs (Sirloin steak tips, cheddar cheese scramble, arugula) ($18)

3) Babbo Pizzeria e Enoteca invites guests to join them this Mother’s Day weekend to support maternal health and safe childbirth worldwide. In honor of Mother’s Day, the Seaport’s Babbo Pizzeria e Enoteca will be supporting mothers worldwide by contributing to Every Mother Counts’ Orange Rose Campaign.

During the weekend of Mother’s Day (Saturday, May 13th and Sunday, May 14th), Babbo will be joining the rest of Mario Batali’s establishments in donating the net proceeds from the sale of a special “Orange Rose” dish to Every Mother Counts’ mission to support maternal health.

Babbo’s “Orange Rose” dish will be Golden Beet and Goat Cheese Cappellacci with orange and fennel pollen. In addition to Babbo’s “Orange Rose” special, their regular menu will be available to celebrate Mom throughout Mother’s Day weekend on Saturday from 11:30 a.m. to 11 p.m. and Sunday from 11:30 a.m. to 10 p.m.

To make reservations, please contact (617) 421-4466

4) Do you love Oysters? This Spring/Summer, here are three of the restaurants which are offering $1 Oyster specials. When Oysters can run $3 or more each, then this can be a great value.

Bastille Kitchen is offering $1 Oysters six days a week, from Monday to Saturday, from 5pm-8pm, in their Bar & Lounge area only. For more information or to make a reservation, please call 617-556-8000

Strega Waterfront is offering $1 Oysters every Monday evening, starting at 4pm, and in their Bar/Lounge area only. For more information or to make a reservation, please call 617-345-3993

STRIP by Strega is offering $1 Oysters four days a week, from Monday to Thursday, from 5pm-7pm, in their Bar/Lounge area only. For more information or to make a reservation, please call 617-456-5300

5) On June 5, from 6pm-10pm, Tremont 647 and Mezcales De Leyendas present a Mezcal Cantina Night. Tremont 647 will welcomes Danny Meda, owner of Mezcales De Leyenda, for an Oaxacan inspired menu, prepared by Chef De Cuisine Melissa Cawley, and a Mezcal tasting.

The Oaxacan Inspired Menu will include passed apps, a family style dinner and decadent dessert. Some of the items will include:
Chorizo paella balls w/ parsley aioli
Crispy lime steak skewers w/ morrita crema
Margarita marinated tofu tacos w/ guacamole and pickled red cabbage
Fried whole fish w/ chimichurri
Oaxacan chicken mole
In addition to a flavorful menu and mezcal tasting we will take place in a discussion of the different Mezcal producing regions of Mexico.

To see the full Menu, and to purchase Tickets, go to EventBrite .
For more information, please call them at 617-266-4600.

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) Bistro Duet is now open and offers guests 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 will celebrate the uniqueness of the iconic bank space while offering contemporary French food and drink in an casually elegant neighborhood environment," says Co-Owner and General Manager Wayne Duprey.

Executive Chef and Co-Owner Cyrille Couet is from Frances's Loire Valley, where he began cooking in his uncle’s restaurant at the age of thirteen. Chef Couet's international career has taken him across Europe, the West Indies and the United States. Chef Cyrille was the inaugural chef of Miel Brasserie at the InterContinental, Boston where he worked alongside with Bistro Duet co-owner Wayne Duprey. Chef Couet, most recently, was the executive chef at the Questrom School of Business at Boston University.

A native of Dracut, Massachusetts, Bistro Duet co-owner Wayne Duprey will act as general manager. Wayne has managed restaurant and bar operations in the U.S., Europe and Asia. Most recently, he was the assistant director of food and beverage at the Four Seasons Resort, Hualalai in Kailua-Kona, Hawaii. Previously, he was Director of Bars at the InterContinental, Boston.

Bistro Duet is a 110-seat restaurant with private dining options. Adjacent to the dining room, the Bistro Duet bar will feature hard-to-find French herbal liqueurs and a selection of locally distilled spirits and regional craft beers. Beverage Operations will be supervised by Wember Castillo, most recently from Oak Long Bar + Kitchen and also formerly of Rumba at the InterContinental, Boston.

Messieurs Couet and Duprey have assembled a menu designed to appeal to all palates and pocketbooks. Whether you want to dine casually in the bar lounge side of the restaurant or with more formality in the gorgeous dining room, Bistro Duet will serve you the finest modern French cuisine, seasonally and regionally sourced.

2) On Wednesday, January 25, from 6:30pm-9pm, Civic Kitchen & Drink is hosting its first annual Robert Burns Scotch Dinner to pay tribute to one of Scotland's finest on his birthday, Robert Burns! Widely known as the national poet laureate of Scotland, Burns dinners are held on this day all around the world with whisky, poetry, haggis...and kilts.

Civic Kitchen & Drink just opened in 2016. Chef Rick Araujo and GM/Beverage Director Sarah Lee create memorable food and beverage pairings that are worth the drive. This dinner may be the most memorable yet as they celebrate their love for Robert Burns & Scotch.

“We are excited to put our own spin on traditional Scottish foods, because, well, haggis!!” shares Araujo. The team at Civic Kitchen & Drink is working closely with Special Guest and Whiskey Expert Charles Tower, of Lost Distilleries and Julio's Liquors. The dinner will feature classic and New World scotches paired with dishes created by Araujo and his team.

“We are excited to host this amazing tradition and we anticipate a sold-out night” says Lee. “What more could you want? A night of Scotch, Poetry, Amazing Food, and yes, I’ve heard there may be kilts!”

Cost: $69 per person
For Reservations, please call 508-329-5142

3) Posto will be celebrating this Valentine’s Day with a prix fixe, three-course menu for $50 per person. In addition to the prix fixe menu, guests may also choose to order from a selection of favorite items from Posto’s regular menu.

The prix fixe menu will include:
Primi Piatti
--Cotuit Oysters with preserved kumquat, arbol chilies, and thyme
--Lobster Bisque with sweet potato, crème fraiche, and chives
--Black Truffle Mac ‘n Cheese with gruyere fondutta, elbow macaroni, and parmesan bread crumbs
Secondi Piatti
--Duck Tortellini with braised duck leg, goat cheese, cherries, and thyme
--Fig Risotto with thyme, black mission figs, and parmesan
--Cauciucco with saffron, clams, mussels, shrimp, cod, and monkfish
Dolci
--L’ Opera Cake: almond sponge cake with amaretto cream and chocolate ganache
--Vanilla Panna Cotta with fresh berries and blood orange sciroppo

For Reservations, please call 617-625-0600

4) Alas, Chocolee Chocolates shuttered its acclaimed retail shop on Dartmouth Street in 2014, but chocolatier Lee Napoli -- whose expertise in all things sweet is legendary in this city -- continues her legacy by sharing her chocolate-making knowledge in a spacious South End classroom on Saturday afternoons at 2:00 p.m.

Classes size is limited, and instruction includes:
- tempering high quality chocolate
- making toasted chocolate almond bark
- mixing the perfect ganache
- learning to scoop, roll, dip and decorate truffles
- the secret of chocolate beignets (hot fried dough filled with chocolate)

At the end of the 2 ½ hour class, each student goes home with a 1 lb. box of assorted candies they’ve made themselves.

Cost: Chocolate classes are usually $150 per person but from now until the end of March, Ms. Napoli is offering a $50.00 discount, bringing the cost of this unique weekend activity to only $100.

Class registration is available by emailing: chocoleechocolates@gmail.com

5) Owners Filipo and Phil Frattaroli, Guest Chef Antonella Santacroce, and the rest of the Lucia Ristorante team invite guest to join them for a special, prix fixe “From Abruzzo with Love” dinner, on Monday, February 6, from 6pm-9pm,  to benefit the Central Italy Earthquake Relief Fund. To better accomodate a larger number of guests, this dinner will be held at Filippo Ristorante.

The North End's Lucia Ristorante will be celebrating its 40th anniversary this year and to kick off the festivities, it will host this prix fixe dinner with special guest chef Antonella Santacroce. Hailing from Sulmona, Italy in the Abruzzo region, Chef Santacroce will delight guests with a multi-course menu showcasing Abruzzese cuisine. The seated dinner will include menu items such as: polenta Ovidiana with sausage; buccatini all’ Amatriciana with Pecorino cheese and guanciale; and porchetta. Lucia’s house red and white wines will be served alongside the meal.

Tickets cost $100, not including tax and gratuity, and can be purchased by calling (617) 742-4142.

6) The Beehive, located in Boston’s South End, will indulge lovers with “Spread The Love”- a 10 day-long celebration featuring Valentine’s Day inspired dishes from Executive Chef Gregory Torrech, drink specials, and live jazz and soul performances.

On Tuesday, February 14, guests can enjoy a special prix fixe dinner menu for just $69 per person, but why limit the love to one day? Guests can enjoy the luxe Valentine’s Day menu as a la carte specials that will be served in addition to the regular menu on Friday, February 10 through Sunday, February 19. The Beehive will also be serving a lover’s weekend brunch on Saturday, February 11 and 18 and Sunday February 12 and 19 from 10AM-3PM.

All week long guests can get in the mood with romantic live music and one of The Beehive’s Valentine’s Day drink specials. Wine enthusiasts will appreciate The Beehive’s extensive wine list featuring exceptional sparkling and reserve wines.

Reservations are highly recommended by calling 617-423-0069

7) On Thursday, February 9, at 6pm, Davio's Lynnfield will host a culinary wine tour of Merriam Vineyards in Sonoma County. Taste along with winemaker Peter Merriam, from one the most respected vineyards in the country. Designed for oenophiles of all levels, the four-course dinner with wine pairings will feature regionally inspired foods prepared by Executive Chef Danny Levesque
.

WINE DINNER MENU
Benvenuto
Mini Kobe Beef Meatballs
Warm Brie, Figs, Crostini
Tuna Tartare, Sesame, Cucumber
Philly Cheese Steak Spring Rolls®, Spicy Ketchup, Spicy Mayo
2014 Davio’s Reserve Chardonnay
2013 Davio’s Reserve Cabernet Sauvignon
Antipasto
Chilled Oysters, Shrimp, Lobster, Mussels, Cocktail Sauce, Mustard Sauce
2015 Merriam Vineyards, Sauvignon Blanc
Farinaceo
Duck Confit Ravioli, Cipollini, Bacon, Pink Peppercorns
2011 Merriam Vineyards, Cabernet Franc
Piatto Del Giorno
Slow Roasted Brandt Beef Ribeye, Skillet Potatoes, Baby Carrots, Cabernet Au Jus
2007 Merriam Vineyards, Miktos, Cabernet Sauvignon
Dolce
Seven Layer Lemon Cake, Fresh Berries, Raspberry Coulis
2013 Merriam Late Harvest Sauvignon Blanc

COST: $95 per person (excluding tax and gratuity).
Tickets are required. Please visit http://davios.com/lynnfield/events/merriam-wine-dinner-0 or call 781-944-4810

8) On Thursday, February 9, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Tulip Winery. Established in 2003 by the Itzhaki family, Tulip is the largest boutique winery in Israel that produces approximately 220,000 bottles annually. The Winery, which integrates the production of quality wines with social responsibility, is located on a mountainside in Kfar Tikva (Village of Hope), a small pastoral settlement whose population consists of people with special needs. The Winery aspires to enable members of the community to develop and realize their potential. The noteworthy fusion of the community’s vision and the Itzhaki's desire to produce wine gave rise to an exciting model of a wine industry that employs the community members and offers them a business platform to integrate into the workforce just like in mainstream society.

I have tasted several of the wines from the Tulip Winery and were impressed with their quality. In addition, Tulip has a great story and is very socially responsible. This should be a delicious and informative dinner.

Legal Sea Foods will team up with winemaker, David Bar-Ilan, to host a four-plus-course dinner featuring signature cuisine paired with his selections from the Tulip Winery vine. The menu will be presented as follows:

HORS D’OEUVRES
Bluefish Pâté, Grilled Toast Points
Grey Sole Tiradito, Yuzu & Aji Sea Salt
Smoked Salmon*, Brioche, Caper Relish
Tulip Winery “White Tulip,” Galilee, 2014
FIRST COURSE
Cedar Plank Haddock (cilantro rice, salsa Veracruzana)
Tulip Winery “Tulip Espero,” Galilee, 2013
SECOND COURSE
Blackened Faroe Island Salmon (spaghetti squash caponata)
Tulip Winery Syrah “Reserve,” Galilee, 2013
MAIN COURSE
Grilled Spiced Beef Tenderloin (wild rice, tomato romesco)
Tulip Winery Cabernet Sauvignon “Reserve,” Galilee, 2013
DESSERT
Poached Red Pear & Brillat-Savarin Cheese (honeyed walnuts, lemon zest, cinnamon)
Tulip Winery “White Franc,” Judean Hills, 2014

COST: $85 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

9) Chef/Owner Michael Schlow, Chef de Cuisine Brendan Pelley, and the Doretta Taverna team invite guests to join them to experience for exciting events and menu changes taking place at Doretta under the leadership of Doretta’s newly appointed Chef de Cuisine Brendan Pelley. Starting the year off on a delicious note, 2017’s must notable happenings include:

Dollar Oyster Opa Hours:
Happy hour has taken on a whole new meaning at Doretta’s “Opa Hour!” Monday through Friday, from 4 to 6 p.m. and from 9 to close, Doretta is offering $1 oysters at the bar. The oyster offerings will include a variety of three, different oysters that will rotate daily. Past featured oysters have included Hama Hamas, Aunt Dotty’s, Moonshoal’s, Chatham’s, Pemaquid’s, Howland’s Landing, Crowes Pasture, and Johns River.

Date Night Prix Fixe:
Join Doretta every Sunday through Tuesday night for its new Date Night Menu! For just $50 for two people, guests can enjoy a feast of spreads, choice of several mezze plates, and a Greek dessert platter to end the evening. A special wine list will also be available exclusively just for date night.

Winter Cocktails:
Doretta has just rolled out its new, winter cocktail list featuring libations such as Adriatico with ouzo, lavender, and cassis, as well as a Greek spin on the classic hot toddy made with brandy, lemon, Tentura, and honey. Whimsical, creative cocktails with name like Grey Eyes, Socratic Method, and Achilles’ Heel will have guests savoring every last drop.

Lunch on the Fly:
Need to get back to the office in time for that 1 o’clock meeting? Doretta has got you covered! For just $25 guests can enjoy Doretta’s infamous village salad, choose from one of Doretta’s three open-faced pitas (lamb, chicken souvlaki and falafel) and a beverage (Have you ever had a Greek Frappe before?) with speedy, expedited service. Doretta serves lunch Monday to Friday from 11:30 a.m. to 2:30 p.m

Local Sourcing:
Chef Brendan Pelley has established and nurtured his relationships with several foragers and mushroom growers, as well as herbs from his friends at Eva’s Garden to ensure Doretta’s food is only source from the very best purveyors. Among others. Doretta continues to work closely with oyster farmer Jeremey Scheffer from Spearpoint Oysters out of Martha’s Vineyard and Sky 8 Shrimp Farm.

Chef’s Table:
Doretta’s unique Chef's Table is the heart and soul of the restaurant’s bustling kitchen. Situated right in the kitchen on the lower floor, the long wooden farm table can accommodate up to 12 guests for a completely private dining experience. Doretta’s chefs will interact with guests to create a special menu while the party’s dedicated server will curate optional wine pairings. The Chef's Table is the perfect place for a whimsical Greek feast!

New Dishes:
Doretta is excited to have recently unveiled a variety of creative new dishes to the menu! Favorites include Saganaki “Fondue” with Kefalograviera, pickled cranberries, Szechuan peppercorn, and metaxa; Housemade “Hilopites” Pasta with stewed rabbit, cinnamon, chili, and kefalotiri; Vegetable Crudité with pistachio skordalia; and Ouzo-Cured Arctic Char with pickled caper leaf, dill, and pepperoncini.

10) The Light Foundation is “moving the chains” by raffling off a chance for two lucky fans and their guests to sit VIP style for the AFC Championship game at Gillette Stadium on January 22.

Former New England Patriots Offensive Lineman and three-time Super Bowl Champion Matt Light is raffling off the second installment of the Playoff Series Raffle, with the “O-Line Edition” playoff package to support his longtime nonprofit, the Light Foundation. A portion of the proceeds will also go to the “Taste of the NFL,” to benefit the Greater Boston Food Bank.

Two winners will each bring a guest to sit in a luxury suite at Gillette Stadium for the Patriots vs. Steelers game on January 22nd, following a Dinner at Davio’s Northern Italian Steakhouse at Patriot Place, with Light and a few special guests – former O-linemen Joe Andruzzi, Russ Hochstein and Dan Koppen. Then they’ll head to the stadium where they will sit in the Energi suite to watch the Patriots take on the Steelers in the AFC Championship game. The prize package also comes with an overnight at the Courtyard Marriott in nearby Norwood, a stipend (up to $200 for each group) for transportation to and from the game and a couple of signed helmets from your special O-line dinner guests, and current Patriots players.

Raffle tickets are $1 each at www.playoffraffle.org. Raffle proceeds will benefit the Light Foundation, to assist at-risk kids from all over the country in staying on track and becoming leaders in their own communities.

The O-Line Edition Raffle Package includes:
 · (2) tickets to the Energi suite for the January 22nd Patriots vs. Steelers AFC Championship game at Gillette Stadium to watch the game with Matt Light
 · Hotel accommodations for (2) at The Courtyard Marriott in nearby Norwood, for night of Saturday, January 22nd
 · Pre-game dinner at Davio’s Northern Italian Steakhouse at Patriot Place with Matt Light, Joe ANdruzzi, Russ Hochstein and Dan Koppen on January 22nd
 · Travel stipend for transportation from hotel to Patriot Place and back before and after game
 *2 packages are available – 2 winners will be drawn when the raffle closes*

WHERE: Raffle tickets are $1 each available at: www.playoffraffle.org
WHEN: Raffle Entry Deadline: Friday, January 20, at 2:00p.m. EST (Winners are picked soon after the deadline)

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?