Victoria Hill Wine, Spirits & Gourmet: An Update on the New Shop

Eight months have now passed since Victoria Hill Wine, Spirits & Gourmet in Melrose replaced the former Beacon Hill Wine & Gourmet. I worked at Beacon Hill for about 12 years, and have continued to work at the new Victoria Hill. I previously wrote an update about Victoria Hill at its third month anniversary, and now I want to update my thoughts and insights about the new shop. 

First, Victoria Hill is an artisan wine, beer and spirits shop which is intended to be a destination shop, not merely a neighborhood store. Its objective is to attract customers not only from Melrose but also from all of the surrounding communities. This is done by offering products that aren't available at other local wine and liquor shops, including the big box shops. The diversity of their selection continues to always expand, and have been greatly welcomed by the customers. 

To expand their wine selection, new wine shelves, such as the one pictured above, have been added, allowing the shop to stock even more wine selections. As an example, the shelves above contain Portuguese wines, from Vinho Verde to Port, Madeira to Douro still wines. Spanish wines are on similar new wine shelves.  

There's also a new shelving unit for Sparkling Wines (from Crémant to House Champagne, Cava to Grower Champagne) to Rosé Wines (from Provence to Txakoli, Italy to California). Overall, the shop now stocks approximately 600 wines! 

Victoria Hill also carries about 125 "Natural Wines," which is used as an overall designation for wines that are Biodynamic, organic, sustainable, or similarly produced, whether certified or not. To more easily locate the Natural wines, you simply have to check the new wine price labels, shown above, and look for an "N" in the right hand corner. More Natural wines will be coming in the near future too.  

The wine selections also now come from about 25 different countries, including less commonly available wines from regions including Croatia, Lebanon, Georgia, Armenia, Bulgaria, Serbia, Uruguay, Slovenia, Switzerland, and more. Wines from additional countries will also be added over the next several months.   

I have continued to conduct Wine Tastings every Thursday evening, from 5-7pm, and every Saturday afternoon, from 1-4pm. The tastings showcase diverse wines, exposing many customers to wines, countries and grapes they have never previously sampled. Customers have been very appreciative of this approach, and open to tasting more unique wines. They have often found new favorite wines, buying wines they wouldn't have purchased on their own, wary of buying a wine they've never experienced or knew little about. There have also been plenty of repeat customers who regularly come to the tastings to experience these new wines. 

The shop also conducts Beer Tastings and Spirit tastings on Friday nights. Please come by any of these tastings to expand your palate and taste some delicious and fascinating new wines, beers and spirits.  

Besides the diverse wine selection, the beer and spirits selection has also grown in numbers and diversity. The main beer chiller above contains many different craft beers, including plenty of local selections. The spirits selection has also expanded, including some harder to find items, from Blanton's Bourbon to Chartreuse.

Much positive progress has been made during their first eight months, and the store has plans for additional changes. They are also open to suggestions and recommendations. If you live in Melrose, check out Victoria Hill and see what your new neighborhood wine, beer & spirits shop has to offer. If you live outside Melrose, please also check out Victoria Hill as you are likely to plenty of selections that aren't available at your own neighborhood wine shop. And please come to the wine tastings and learn more about the wonders of wines from all over the world! 

Victoria Hill Wine, Spirits & Gourmet
538 Main Street, Melrose
(781) 665-3332
Hours of Operation: Monday to Wednesday: 10am-8pm, Thursday to Saturday: 10am-9pm; Sunday: 10am-7pm. 

2022: Favorite Wine, Spirit, Sake & Drink-Related Items

What were some of my favorite Wine, Spirit, Sake & Drink-related related items of the past year?

As 2023 approaches,  it's time to reflect upon the past year, to remember and savor pleasant memories. I've already posted the first of my annual Favorite Lists, Top Ten Wines of 2022. It's time now to cover my Favorite Wine, Spirit, Sake 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. For more wine related items, you can just search my blog posts for the past year.

************

Favorite Discount Wine Stores: Consumers always want bargains, excellent value wines which won't stretch their wallets. You can buy the cheap, mass-produced commercial wines which can be found in almost any wine store or, instead, you can seek out excellent, value wines which put to shame those cheap wines. Certain discount wine stores provide not only excellent prices but also an interesting selection and good service. I want to highlight two such stores which continue, year after year, to do an especially good job, places where I go to seek bargains: Bin Ends in Braintree & Needham, and Rapid Liquors in Stoneham. Shop at any of those stores and you won't be disappointed. As an example, a couple months ago I found an excellent Spanish Xarel-lo white wine at Bin Ends in Needham for only $6! Even at three times that price, it would have been an excellent buy. 

Favorite Wine Stores: This is a small list of wine stores which consistently impress me with their selection and service. Each shop is worthy of your patronage and wine lovers should make the effort to visit these places if you have not done so yet.

Malden Center Fine Wines in Malden (Excellent Sake selection)
Lower Falls Wine Company in Newton Lower Falls
Wine-Sense in Andover
Wine Press in Brookline and Wine Press in the Fenway
Streetcar Wines in Jamaica Plain
Marty's Fine Wines in Newton

Bauer's Wine & Spirits in Boston

Croatian Premium Wine in Boston (Only an online store, but you can get their wines delivered to you, all across the country, with a great selection of Croatian wines)

Favorite Vermont Wine Store: The Meditrina Wine & Cheese shop, in Chester, Vermont, is an excellent place with a very compelling beer and wine selection, and some gourmet foods. It's a small store, but there's plenty of food and drink available, filling the shelves floor to ceiling, and I bet you'll find plenty to tantalize you, including plenty of natural wines, small production wines, and other intriguing wines, They have wine at all price points and any wine lover will find much of interest. This well-curated selection would be impressive wherever it was located. I visited them again this summer, buying a few interesting wines, as well as some gourmet potato chips. 

Favorite Restaurant Wine Lists: I want to highlight a few restaurants which offer some intriguing and excellent wine lists. 

     Krasi: With the largest Greek wine list in the country, you'll find almost any type of Greek wine you could desire. There are so many excellent options that you might have difficulty selecting a bottle, but the sommelier/wine director, Evan Turner, and staff can help guide you through the intriguing list. Expand your palate and explore the wonders of Greek wine. Plus, Krasi now sells their wines at retail, so if you enjoy a bottle for dinner, you can buy a bottle and take it home with you. This is such a great option, and I bought a couple bottles during my last visit to Krasi. 

    Nightshade Noodle Bar: Their eclectic, well-curated wine list has primarily more natural wines from small producers. There's plenty of interesting options available, and the wines pair very well with their delicious cuisine. The list changes fairly regularly, and there's always something new to tantalize your palate.  

     Pammy's: Their wine list is mainly Italian but with some other unique wines, from places including Vermont, Oregon, Washington and California. Plenty of excellent options, including a number of Orange wines, and plenty of Nebbiolo as well. 

Favorite Wine Dinner: This past spring, A Tavola in Winchester held a Sicilian wine dinner which was stellar. The wines were superb, several making my Top Ten Wine List of 2022, and they paired very well with the delicious foods prepared by Chef Carli, from Chicken Fried Quail to Rohan Duck. It was a fun atmosphere as well, with Ciro Pirone, of Horizon Beverages, regaling us with interesting and humorous tales of Sicily and the wines. A Tavola holds a number of wine dinners each year and you definitely should check them out. 

Favorite Wine Event News: Next year, the Boston Wine Expo returns. This major wine event, for the public and industry, will be held March 25 & 26, 2023, at the Boston Park Plaza Hotel. Tickets are now available, although the full schedule for the event has not been posted yet. For example, there will be wine seminars although there isn't any information about which ones will be held. With a different venue and date, I'm very curious as to how the new Wine Expo will be, after its absence in recent years. Once they post more details on the event, I will provide that info on my blog as well. 

Favorite Cocktail Spots: 

     Nightshade Noodle Bar: Besides their cool wine list, the restaurant also creates numerous tasty and inventive cocktails here, such as the Nightshade Mai Tai,  Saigon Cigar Club, the Nha Trang Beach (with Mezcal), and Coconut Margarita. They also make custom Spritz cocktails, recently making one using Bully Boy Amaro which thoroughly impressed my dinner companion. On their dessert list, I love the Thai Tea, a small Thai Tea Mai Tai, and I try to order it every time. The cocktails are creative, well-balanced and delicious. 

    Row 34: In Burlington, this exquisite seafood restaurant makes some delicious cocktails, such as the Westward Winds, a Baijiu cocktail, and They Reminisce Over You, which is made with rum and Manzanilla sherry. 

     Hecate: I haven't visited this cocktail bar yet, which is located under the Krasi restaurant, but I'm very intrigued, and their cocktail menu looks quite inventive. It's on my short list of spots to visit in 2023. 

Favorite Baijiu Cocktail: At Row 34, The Westward Winds is made with Oaxacan rum. Ming River Baijiu, passion fruit, lime, and Campari. It was delicious and well-balanced, not overly sweet (with hints of bitterness) and with rich fruity flavors, and the taste of the Baijiu shined through. Refreshing, it was a touch of the summer during this cold winter. And it's also a very good example of the potential of Baijiu in cocktails.

Favorite Sherry Cocktail: At  Row 34, They Reminisce Over You, made with Plantation Single Cask 2009 Long Pond Rum, lime, demerara, manzanilla sherry, and tiki bitters. This cocktail was well balanced, not too sweet, with a delicious, complex taste of tropical flavors, salinity, and citrus. As a lover of Sherry, I love cocktails where it is a component.

Favorite Mezcal Cocktail: At A Tavola, the Killer Bee cocktail is made with Madre Mezcal, lime, and honey. It was refreshing, with only a hint of sweetness, some tartness from the lime, and the nice taste of the Mezcal. A fine way to start any meal.

Favorite Rum Cocktail: At Wusong Road, they offer a variety of Tiki cocktails and I opted for the Mai Tai. It was made with Jamaican, Guyana and Martinque rums, almond orgeat, curaçao, and lime, and served with a metal straw. Most other places that offer a Mai Tai don't make it with such a different selection of rums, instead using much more common and less expensive rums. I enjoyed the complex taste of the Mai Tai, which was refreshing, with a noticeable alcohol content (but not overly so). And at under $11, this was also an excellent value. 

Favorite Beer: From Channel Marker Brewing in Beverly, I thoroughly enjoyed their Propeller, a Cherry Vanilla Popsicle Style Sour Ale. This beer has a 6.3% ABV, and is said to be a "Sour Ale brewed with sweet cherry, tart cherry, vanilla beans and milk sugar." This ale has a deep, rich pink color, and when you took a sip, the front of your palate was struck by bright cherry flavors, with a hint of tartness, The flavors then transformed in your mouth, finishing with creamy vanilla notes, and the cherry taste became more subtle. I was enamored with how the delicious flavors evolved over my palate. In addition, it presented with only a mild hint of sweetness, which pleased me as well. Highly recommended!

Favorite Daiginjo Sake: While dining at Yakitori Totto, I enjoyed the Kaku Rei Daiginjo ($120), which was produced by the Aoki Brewery, that was founded in 1717. The Sake was made from the famed Yamada Nishika rice, which was milled down to 48%. It was an excellent Sake, with delicious peach and apple flavors, a touch of steamed rice, a nice body, and a lengthy finish. It was smooth and tasty, and went well with the various grilled meats.

Favorite Canned Sake: WeSake is a canned Junmai Ginjo, likely produced by the Hakutsuru Brewery, a 280 year old brewery in Kobe, Japan. The rice for this Sake is grown in Tagocho, by local farmers, although the type of rice is not identified. The rice was polished down to at least 60%, and the Sake is also vegan friendly, sulfite free, gluten free, and non-GMO. It was quite tasty, being smooth and medium-bodied, with pleasant flavors of melon, steamed rice, and tropical fruit. I enjoyed it chilled with a dinner of Sockeye Salmon, and it has more body than many other Ginjo Sakes, and I think it would taste well warmed too.

Favorite Sake Educational Resource: For some of the latest and most fascinating current information about Sake, you need to read the Sake Industry News by John Gauntner. Each twice-monthly issue contains numerous intriguing news articles, sure to interest all Sake lovers, and with information you would be hard pressed to find elsewhere. I've learned plenty from this newsletter and eagerly look forward to each new issue. There's not enough Sake news available out there, and Gauntner is filling a much-needed niche. If you're interested in Sake, you definitely should subscribe. 

What were some of your favorite Wine, Spirit, Sake & Drink-related items this year?

Channel Marker Brewing: A Killer Popsicle Style Sour Ale

As my regular readers know, I rarely write about beer, but sometimes I taste a particular beer which truly excites my palate, and I share that experience. Last week, I tasted just such a killer beer, from a local brewery in Beverly, and I even purchased a four-pack because I enjoyed it so much. 

Channel Marker Brewing is located on Rantoul Street in the Porter Mill building in Beverly, and it was formed by three friends, Justin Negrotti, Jake Crandell, and Tim Corcoran. They initially began brewing beer in Justin's garage in 2013, and launched their brewery in 2017. 

As their website states: "Channel Marker Brewing offers a perpetually changing menu of hand crafted, bright, and explorative microbrews. Our pride in freshness and quality compels us to keep production in-house, brewing everything on our five-barrel brewhouse. This small batch size gives us the freedom to brew experimental beers and our approach allows us to package several fresh batches every week. We have an affinity for brewing heavily fruited, expressive sours and hop-forward New England style IPA’s, but we offer a well-rounded portfolio of beer that includes lagers, stouts, porters, and more."

One of the beers that they are currently producing is Propeller, a Cherry Vanilla Popsicle Style Sour Ale. Popsicle style ales seem to be have been around for at least a few years, although this is the first one I've ever tasted. This particular beer has a 6.3% ABV, and is said to be a "Sour Ale brewed with sweet cherry, tart cherry, vanilla beans and milk sugar." 

Thie ale has a deep, rich pink color, and when you take a sip, the front of your palate is struck by bright cherry flavors, with a hint of tartness, The flavors then transform in your mouth, finishing with creamy vanilla notes, and the cherry taste becomes more subtle. I was enamored with how the delicious flavors evolved over my palate. In addition, it presented with only a mild hint of sweetness, which pleased me as well. Highly recommended!

You should visit their brewery in Beverly, and even though they don't have a kitchen, they usually have a food truck on the premises. In addition, Rantoul Street has some cool restaurants, including Soal Viet Kitchen, Frank, and Butter "Ur" Biscuit.  If you can't make it to their brewery, you can purchase some of their beers, including the Propeller, at Beacon Hill Wine & Gourmet in Melrose.

2021: Favorite Wine, Spirit, Sake & Drink-Related Items

What were some of my favorite Wine, Spirit, Sake & Drink-related related items of the past year?

As 2021 has arrived, it's time to reflect upon the past year, to remember and savor pleasant memories. I've already posted a few of my annual Favorite Lists, including My Favorite Restaurants, My Favorite Food-Related Items, Top Ten Wines Under $20. and Top Ten Wines Over $20. It's time now to cover my Favorite Wine, Spirit, Sake 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. For more wine related items, you can just search my blog posts for the past year.

************

Favorite Discount Wine Stores: Consumers always want bargains, excellent value wines which won't stretch their wallets. You can buy the cheap, mass-produced commercial wines which can be found in almost any wine store or, instead, you can seek out excellent, value wines which put to shame those cheap wines. Certain discount wine stores provide not only excellent prices but also an interesting selection and good service. I want to highlight two such stores which continue, year after year, to do an especially good job, places where I go to seek bargains: Bin Ends in Braintree & Needham, and Rapid Liquors in Stoneham. Shop at any of those stores and you won't be disappointed.

Favorite Wine Stores: This is a small list of wine stores which consistently impress me with their selection and service. Each shop is worthy of your patronage and wine lovers should make the effort to visit these places if you have not done so yet.

Malden Center Fine Wines in Malden
Lower Falls Wine Company in Newton Lower Falls
Wine-Sense in Andover
Wine Press in Brookline and Wine Press in the Fenway
Streetcar Wines in Jamaica Plain
Marty's Fine Wines in Newton

Bauer's Wine & Spirits in Boston

Croatian Premium Wine in Boston (Only an online store, but you can get their wines delivered to you, with a great selection of Croatian wines)

Favorite Vermont Wine Store: The Meditrina Wine & Cheese shop, in Chester, Vermont, is an excellent place with a very compelling beer and wine selection, and some gourmet foods. It's a small store, but there's plenty of food and drink available, filling the shelves floor to ceiling, and I bet you'll find plenty to tantalize you, including plenty of natural wines, small production wines, and other intriguing wines, They have wine at all price points and any wine lover will find much of interest. This well-curated selection would be impressive wherever it was located. The shop also conducts regular wine tastings. 

Favorite Restaurant Wine Lists: I want to highlight a few restaurants which this year offered some intriguing and excellent wine lists. 

     Krasi: With the second largest Greek wine list in the country, you'll find almost any type of Greek wine you could desire. There are so many excellent options that you might have difficulty selecting a bottle, but the sommelier and staff can help guide you through the intriguing list. Expand your palate and explore the wonders of Greek wine.

    Nightshade Noodle Bar: Their eclectic, well-curated wine list has primarily more natural wines from small producers. There's plenty of interesting options available, and the wines pair very well with their delicious cuisine. 

     Pammy's: Their wine list is mainly Italian but with some other unique wines, from places including Vermont, Oregon, Washington and California. Plenty of excellent options, including a number of Orange wines, and plenty of Nebbiolo as well. 

Favorite Cocktail Spots: 

     Committee: Their Ultra Crushable Retsina Cocktail impressed me this year. It's rare to find Retsina in a cocktail, and it was made with Stray Dog Wild Gin, Flower Tea and Lime. This cocktail was well balanced, tasty and refreshing, with subtle pine notes beside a dominant herbal melange, mild tea notes, and a touch of sour from the limes. Their Frozen Mastjito was also excellent, a creative and tasty frozen drink, perfect for summer. 

     Nightshade Noodle Bar: I enjoyed numerous tasty cocktails here, including the Nightshade Mai Tai,  Saigon Cigar Club, the Nha Trang Beach (with Mezcal), and Coconut Margarita. And on their dessert list, I loved the Thai Tea, a small Thai Tea Mai Tai. The cocktails are creative, well-balanced and delicious. 

Favorite Spirit Class: With the pandemic, there have been far fewer wine and spirit classes. However, I was able to attend A Baijiu Class with Derek Sandhaus. Baijiu is under-appreciated in the U.S. so it's cool to see at least a few people promoting it in the local area. Derek is personable, down to earth, passionate and very knowledgeable. We tasted four Baijiu and a Baijiu cocktail, while listening to all Derek had to teach us. Fun, tasty and informative. 

Favorite High-End Baijiu: The Luzhou Laojiao Guajiao National Cellar ($220/500ml) is produced in a very traditional manner, aged for at least 5 years in natural caves, and is 104 proof. The nose is complex, with a find blend of herbal and fruity notes, and on the palate it's equally complex. You'll find tropical and stone fruit flavors, complemented by herbal and peppery elements with a hint of anise. It's also silky smooth with a lengthy, pleasing finish, perfect for slowly sipping, enjoying each complex and delicious taste. Taste this Baijiu and I'm sure you'll become a Baijiu convert. 

Favorite Value Baijiu: For a less expensive choice, the Ming River Baijiu ($37.99) is an excellent option. It's made from locally harvested red sorghum grain and pure well water. It is fermented in a traditional mudpit, using naturally harvested yeast, and then distilled in small batches in a pot still. It is then commonly aged for up to two years before the final blending. On the nose, the Baijiu is fruity and appealing, without any aromas which would turn off someone. It isn't the off-putting aroma of which some people assume all Baijiu possess. When you taste it, there's an intriguing melange of flavors, with prominent tropical fruit flavors, especially some pineapple, with an undercurrent of anise and pepper and some floral notes. It possesses a lengthy finish, a mild sweetness, and there's an umami element as well. Well balanced and complex, this Baijiu is delicious on its own, but also is very versatile for cocktails.

Favorite Baijiu Cocktail: For World Baijiu Day, Sumiao Hunan Kitchen, in Cambridge, created the Peppermelon Baijiu cocktail. It ws made with Baijiu, fresh Watermelon juice, black pepper honey syrup, and lemon juice. It has a mild sweetness, a rich watermelon flavor, a subtle peppery kick and the Baijiu came out primarily on the finish. It was nicely balanced, perfect for the summer, and the components worked very well with the Baijiu. And the peppered piece of watermelon on the rim of the glass was a nice treat once the cocktail was gone.

Favorite Vermouth: Maybe the first modern Japanese version of Vermouth, the Oka Brand Japanese Bermutto is fascinating and delicious. It is made from a base of Junmai Sake, which is fortified with Kuma Shochu, a 100% rice Shochu, and has an 18% ABV. Four botanicals are added to it, including Yuzu, Kabosu, Sansho & Yomogi. Tasting it on its own, the Bermutto has a prominent yuzu/citrus aroma, with a subtle herbal accent, and on the palate, it is dry and the yuzu/citrus remains the main flavor, with hints of herbal notes and a mildly bitter finish from the Yomogi. That bitterness is much more restrained than the wormwood taste found in many other vermouths. This is excellent in cocktails.

Favorite Gin: After experiencing Stray Dog Wild Gin, a Greek gin, at Committee, I knew I needed to add it to my home bar. The gin is made with a number of wild-foraged botanicals as well as other ingredients, including sage, fennel seed, rosemary, mastiha, bay leaf, lemon, orange, cardamom, juniper, and coriander. They also use mountain spring water. It's hand-crafted in small batches using traditional copper pot stills. On the nose, there are definite notes of juniper, although it's more subdued than many other gins. You'll also find other herbal notes mixing with the juniper. On the palate, it's a smooth and compelling gin, with a wonderful melange of herbal and citrus flavors, where the juniper is but one aspect of the whole. It is well-balanced, with all of the ingredients working harmoniously together. Each sip seems to bring something different to your mouth, and it's easy to slowly sip a glass and savor its complexity.

Favorite Bouborn Cream: The Black Button Bespoke Bourbon Cream, made in New York, is made with their Bourbon, fresh farm cream, and a little caramel. It's absolutely delicious, with a rich, creamy mouthfeel and delicious and complex notes of cream, caramel, vanilla and spices. It has a nice freshness to it that some other cream liqueurs lack. This Bourbon Cream is going to appeal to many people, and is perfect on its own, although you could make cocktails with it as well. 

Favorite Canned Cocktail: Also from Black Button distillery, the CanBee Cocktails Bee's Knees is their first canned cocktail, using the Bee's Knees recipe that was likely invented during Prohibition. This canned cocktail is made with their own Citrus-Forward Gun, real lemon juice, and farm-fresh honey (made from their own bees), without any artificial flavors or colors. I found it to be light, refreshing and tasty. It wasn't overly sweet or sour, but possessed a nice balance of flavors, citrus and botanicals. And with its lower alcohol, you can enjoy a few on a nice summer day, at the beach, on a boat, etc. There's a light effervescence to the cocktail, and it would work well with food too, especially seafood. 

Favorite Cider: The Shacksbury Whistle-Pig Lo-Ball is a limited edition, a "barrel aged highball cider," at 4.8% ABV, which was aged in WhistlePig's Vermont white oak barrels that were used to age their FarmStock whiskey. The Lo-Ball is crisp and dry, quite refreshing, and possesses a rich apple flavor complemented with spicy notes and a subtle hint of whiskey. It was well balanced, with a pleasing finish, and I was extremely glad that I bought it. With its low alcohol content, you can easily have a few cans in a fine summer day, or a crisp autumn afternoon. It is certainly delicious on its own, but could also pair well with a variety of foods.

Favorite Wine/Spirit/Cocktail Histories: This year, I wrote four fascinating historical articles which touched on spirits and/or cocktails. 

     The Birth & Evolution of the Mai Tai

     Franciacorta: A Sparkling Treasure of Lombardy (Part 1)

     A Short History of Franciacorta in the U.S. (Part 2)

     Moonshine? A History of Sotol in the U.S. (New edition)

Favorite Honjozo Sake: The Yuki Otoko "Yeti" Honjozo  was made with Gohyakumangoku and Koishibuki rice, polished down to 65%, a bit more than what is required to be a Honjozo. The Sake also has a 15.5% ABV, a SMV +8, and an Acidity of 1.2. It is said to be "Dry, light and clean like melting snow."It also can be served chilled, warmed, or at room temperature. I found it to be a clean and refreshing Sake, with a savory kick of umami. Subtle melon and citrus flavors with the umami taking center stage. This would be excellent for seafood, mushrooms, or truffle dishes. The umami of the Sake makes it even more food friendly. Or you can just enjoy this Sake on its own, slowly sipped and enjoyed.

Favorite Sake Pairing: Cheese and Sake isn't a traditional pairing, but it works very well, with different Sakes pairing well with a variety of different cheeses. This past year, I tried Pairing Feta & Sake: Greece Meets Japan. I had three different Feta cheeses, including the Dodoni (a sheep's milk, from the southern region of Greece), Arahova Barrel (a sheep's milk, barrel aged), and the Olympus (also sheep's milk). I also have two Sakes, the Koshi No Kanbai Sai "Blue River" Junmai Ginjo and  the Fukucho "Seaside" Junmai Sparkling Sake. It was a fun and enlightening tasting, and the Sparkling Sake was the most compelling Sake for the Feta. 

Favorite Sake Educational Resource: For some of the latest and most fascinating current information about Sake, you need to read the Sake Industry News by John Gauntner. Each twice-monthly issue contains numerous intriguing news articles, sure to interest all Sake lovers, and with information you would be hard pressed to find elsewhere. I've learned plenty from this newsletter and eagerly look forward to each new issue. There's not enough Sake news available out there, and Gauntner is filling a much-needed niche. If you're interested in Sake, you definitely should subscribe. 

What were some of your favorite Wine, Spirit, Sake & Drink-related items this year?

2020: Favorite Wine, Spirit, Sake and Drink-Related Items

What were some of my favorite Wine, Spirit, Sake and Drink-related related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2020. I've already posted my, My Favorite Restaurants, My Favorite Food-Related Items, and My Favorite Wines. It's time now to cover my Favorite Wine, Spirit, Sake and Drink-Related Items. As I said before, these Favorite Lists will be different, and smaller, from prior years due to the pandemic. However, there are still items deserving of being highlighted, and I will endeavor to showcase them. 

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. For more wine related items, you can just search my blog posts for the past year.

Favorite Discount Wine Stores: Consumers always want bargains, excellent value wines which won't stretch their wallets. You can buy the cheap, mass-produced commercial wines which can be found in almost any wine store or instead, you can seek out excellent, value wines which put to shame those cheap wines. Certain discount wine stores provide not only excellent prices but also an interesting selection and good service. I want to highlight three such stores which continue, year after year, to do an especially good job, places where I go to seek bargains: Bin Ends in Braintree & Needham, Wine Connextion in North Andover, and Rapid Liquors in Stoneham. Shop at any of those stores and you won't be disappointed.

Favorite Wine Stores: This is a small list of wine stores which consistently impress me with their selection and service. Each shop is worthy of your patronage and wine lovers should make the effort to visit these places if you have not done so yet.
Lower Falls Wine Company in Newton Lower Falls
Wine-Sense in Andover
Wine Press in Brookline and Wine Press in the Fenway
Streetcar Wines in Jamaica Plain
Marty's Fine Wines in Newton

Bauer's Wine & Spirits in Boston

Favorite Wine Dinner: Each year, the Boston Wine Festival holds a series of interesting, high-end wine dinners and I attended the Wine & Soul dinner in 2020. Wine & Soul, a Portuguese winery which was founded in 2001, is owned by a husband-and-wife team, Jorge Serodio Borges and Sandra Tavares DaSilva. Sandra presided over the dinner and was personable and charming, humble and knowledgeable. They are very concerned about producing wines that reflect the terroir of their vineyards. Three of their wines from this dinner ended up on my list of Favorite Wines of 2020. In addition, Chef Daniel Bruce created a compelling dinner, from Slow Braised Pork Belly to Char-Grilled Colorado Lamb T-Bone. A great marriage of food and wine. 

Favorite Spirit Dinner: A virtual Scotch dinner? Rebecca Gardiner, the Boston brand ambassador, presided at a GlenDronach Scotch dinner over Zoom. The participants were sent samples of the Scotch and food was supplied by The Haven in Jamaica Plain. The Scotch was excellent, especially the 18 Year Old, and they were truly aged in Sherry barrels (which makes a significant difference to me). The food, from the Scotch Eggs to Fish & Chips, was delicious, and went well with the Scotch. Rebecca did a great job explaining about the distillery and its products. Overall, the event was fun, educational and very tasty. 

Favorite New Wine List: Krasi, a new Greek restaurant in Boston; opened early in 2020 and has an extensive, all-Greek wine list, with over 180 selections. It is a phenomenal list, showcasing some of the best Greece has to offer, as well as presenting many unique wines. Even the most adventurous wine lover will find wines made from indigenous Greek grapes they have never tasted before. In addition, the wines are generally more natural, often certified organic or Biodynamic. Krasi's Wine Director, Evan Turner, recently won the 2020 Iron Sommelier competition for his curated list of Greek wines.

Favorite Restaurant Wine Lists: I want to highlight several restaurants which this year offered some intriguing and excellent wine lists. 

     A Tavola: They have a small, well-curated all-Italian wine list and their wine buyer, Lynsey Robbie,  participated in my Mind of a Sommelier Interview. Some of their wines I enjoyed this year include

2016 Pietra Pinta Nero Buono, 2015 Duca di Salaparuta Lavico Nerelo Mascalese, 2014 Lorenzo Mattoni Montefalco Sagrantino, and 2016 Colombera & Garella Bramaterra. 

     Coach Grill: This suburban steak house has many of the typical steak house wines, as well as some more unique wines. In general, the list is reasonably priced, better than you will find at many similar steak houses. This year, I enjoyed the compelling 2017 Haute Pierre Delas Châteauneuf-du-Pape, which sold for  $97. As this wine usually sells at retail for $55-$60, the mark-up was very reasonable, and even could be considered a bargain. 

     Island Creek Oyster Bar: Laura Staley, the wine director at Island Creek, has created a fascinating wine list, with many more unique choices, and there is always something intriguing for adventurous wine lovers. This year, I was greatly pleased with the 2016 Andrew Rich Marine Sedimentary Pinot Noir from the Willamette Valley, Oregon. Pure pleasure on the palate.

     Frank: In Beverly, Chef Frank McClelland's new restaurant is one year old, and their relatively small wine list, about 35 choices by the bottle, includes Sparkling, White, Red, Rose, and Orange wines. It is fascinating list for wine lovers with lots of great choices, especially many more natural wines. I sipped the 2019 Frank Cornelisson Etna Rosato "Susucaru", which was an excellent food wine.

Favorite Cocktail Spot: Besides its impressive Peruvian cuisine, Tambo 22 also makes impressive cocktails, often using Peruvian ingredients. The Bloody Mary con Rocoto (a South American chili pepper) is delicious with a pleasing spicy kick. The 22 Old Fashioned is made with Four Roses Bourbon, Salted Honey, Peruvian Chuncho Bitters, Orange, and a Bourbon Soaked Cherry. The Chuncho Bitters are produced from a combination of over 30 peels, herbs, roots, barks and flowers from the Peruvian forest. Tasty, not overly sweet, with a nice touch of salinity and intriguing herbal notes. They make an excellent Pisco Sour, and one of their Pisco Sour variation adds Chicha Morada, a purple corn-based drink, which added a tasty, almost red berry flavor to it.

Runner-Up Favorite Cocktail Spot: Ellis Square Social also has an excellent cocktail program, presenting plenty of inventive and intriguing cocktails The Proper Mai Tai is made with a rum blend, house made orgeat, and clement shrub, and was a fruity and tasty drink. The Ellis Square Manhattan, made with a house solera bourbon, sweet vermouth, and bitters, was well-made and an excellent accompaniment with BBQ. The DB Cooper, made with white and dark rum, white peach, fassionola, honey, and grapefruit bitters, was complex and delicious.. 

Favorite Spirit/Cocktail Histories: This year, I wrote three fascinating historical articles which touched on spirits and/or cocktails. 

     Moonshine? A History of Sotol in the U.S.: Was Sotol ever legally distilled in the U.S.? Although some claim that occurred, the evidence is to the contrary, with definitive evidence that Sotol distillation, to produce alcohol for consumption, was illegal. Sotol was illegally distilled in Texas, which isn't a surprise, but legal production didn't exist. 

     Historical Tidbits About Shochu in the U.S.: Shochu, a distilled beverage from Japan, is a niche spirit in this country, although American newspapers have been writing about it for over 130 years. Check out numerous American references to Shochu, and learn more of its intriguing history.

      A History of the Sherry Cobbler (2 parts): What was the origin of the Sherry Cobbler? I present much of the history of this delicious cocktail, including a discussion of some of its origin tales. And what is Dolly Madion's connection to Sherry Cobblers?

Favorite Sparkling Sake: Produced by a female Toji, the Fukucho "Seaside" Junmai Sparkling Sake, which underwent a secondary fermentation in the bottle, had a fruity nose, especially citrus notes, with a touch of the scent of fresh bread. On the palate, it was lightly bubbly and very dry, with a complex melange of flavors, especially lemon, lime, green apple, melon, and pear. A pleasing and well balanced fruit salad, accented by a mild rice taste. It was also very crisp and fresh, a fine accompaniment to seafood, from oysters to lobster. 

Favorite Daiginjo Sake: The Nanbu Bijin "Southern Beauty" Shinpaku Junmai Daiginjo, made with Yamada Nishiki rice, was an elegant, aromatic and complex Sake, with a compelling melange of flavors, including melon, strawberry, peach, and lychee, with some underlying minerality and whispers of intriguing spices. It was medium-bodied, luscious on the palate, and with a lingering finish. There was a hint of sweetness in this well balanced Sake, though overall it presented as dry. Plus, it was very reasonably priced for a Daiginjo.

Favorite Honjozo Sake: The Tensei "Endless Summer" Tokubetsu Honjozo Sake was rich and full-bodied, said to be from the high mineral content in the water used in brewing, and possessed delicious flavors of melon and pear, with an underlying salinity to it. It was essentially a briny melon, mouth-watering and compelling, and a perfect summer beverage. And its rich, bull-bodied nature also mad it a nice pairing for grilled foods.

Favorite Junmai Sake: The Takahiro Nagayama "Noble Arrow" Namazake Tokubetsu Junmai was a fascinating and complex Sake, aromatic and rich in flavor, with creamy notes and an underlying minerality. Its higher acidity was clear, providing a delightful crispness to its taste. There were flavors of melon and green apple, with a mild minty note on the finish. It reminded me of some mineral-driven French white wines, though you won't forget it was Sake. As such, it was delightful on its own, but would pair well with foods that those French whites do, such as oysters and other raw seafood.

Favorite Namazake: Produced by a 400+ year old brewery, the Ryujin "Dragon God" Junmai Daiginjo Namazume Sake undergoes a single pasteurization rather than the usual two. It is pasteurized before it undergoes a year of aging, skipping the pasteurization that commonly occurs just prior to bottling. This was a compelling and delicious Sake, with an alluring aroma of white flowers and citrus. On the palate, it was bright and fresh, with a hint of sweetness and flavors of citrus and pineapple. It was silky and light, complex and intriguing. This Sake could easily be enjoyed on its own, although it would also pair well with a variety of foods, from seafood to chicken dishes.

Favorite Sake Educational Resource: For some of the latest and most fascinating current information about Sake, you need to read the Sake Industry News by John Gauntner. It just celebrated its first anniversary, and each twice-monthly issue contains numerous intriguing news articles, sure to interest all Sake lovers, and with information you would be hard pressed to find elsewhere. I've learned plenty from this newsletter and eagerly look forward to each new issue. There's not enough Sake news available out there, and Gauntner is filling a much-needed niche. If you're interested in Sake, you definitely should subscribe. 

Favorite Drinks Book: Published in September, The Japanese Sake Bible by Brian Ashcraft, provides a comprehensive introduction for neophytes, but there is plenty more for existing Sake lovers too. Besides basic articles, there are other articles touching on Sake subjects rarely touched on by other Sake books, from seasonality to regionality. It also contains a buying guide with notes on 100 Sakes, including Sakes produced by non-Japanese breweries. This is certainly the best Sake book published in recent years.

Favorite Beer: Nashua, New Hampshire has at least a couple beer breweries and I visited a couple this past year. My favorite beer was the Mixed Berry Entanglement from Spyglass Brewing Company, This was a Kettle Soured Ale, made with raspberries, blueberries, and blackberries. A Kettle soured beer is made in stainless steel, rather than in a wooden barrel like a traditional sour, and is a much quicker process. I very much enjoyed this beer, with a delicious melange of fruit flavors, a pleasant tartness, and a clean, refreshing taste. I really liked the addition of the blueberry flavor. 

Runner-Up Favorite Beer: Also in Nashua, White Birch Brewing, produces some Berliner Weisse-style beers, which they describe as a "German style sour wheat ale." Their Berliner Weisse beers are traditionally made, as well as unfiltered and unpasteurized. My favorite was the Squeeze My Berries, made with blackberry and raspberry, and I'll note that this beer was almost named Tickle My Berries. The tasty berry flavors were bright and there was almost a bit of pulp in it. Very refreshing for the summer. 

What were some of your favorite Wine, Spirit, Sake & Drink-related items this year?

A Beer Run To Nashua: White Birch and Spyglass Breweries

Berliner Weisse. A "white" beer. Its origins are murky but in the 19th century, it was the most popular style of beer in the city of Berlin. That didn't last long as in the 20th century, it fell out of favor and there are now only a few breweries in Berlin that are still producing this style. However, this style of beer has become popular in the U.S., with numerous breweries making Berliner Weisse-style beers.

Last week, I spent a day exploring some of the sights in Nashua, New Hampshire, and in the Amherst Street region, I found two beer breweries, White Birch Brewing and Spyglass Brewing Company, and a distillery, Djinn Spirits. Unfortunately, the distillery was closed, as it's only open on the weekends. I'd done a little research on the two breweries, and though I'm not a huge beer drinker, there were beers they produced which intrigued me. So, I stopped by both breweries to taste some of their sour ales. 

White Birch Brewing, owned by Dave Herlicka, started as a tiny brewery in Hooksett back in 2009, moving to its Nashua location in 2018. It has a good-sized tasting room, which can handle about 80 people.

I sat at the bar and you can see their tap system, with 12 available beers. Some of those beers included: Mango-Peach Shake (Milkshake IPA with mango, peach & milk sugar), Indulgence (Belgian Imperial Stout), Hop Sessions (Session IPA), and Amarillo Hop Session (Session IPA dry-hopped with Amarillo). They produce small batches so their line-up changes on a regular basis. I was told that some of their beers, made only in 2-4 kegs, can sell out within a couple days. As soon as information about a new brew is posted on their social media, their fans rush to the tasting room.

They sell about four beers by the can, generally in four-packs, priced at $12-$20. You can also get a Growler Refill for about $15-$20. If you're drinking in the tasting room, you can get a 5 ounce pour for $2.50, a 12 ounce pour ($4.50 for less than 8% ABV, $6 above 8%ABV) or a 16 ounce pour for $6. You can also get a flight of four 5-ounce pours for only $8, a reasonable price to sample four different beers.

If you want a Flight of Four, you just check off the four beers you want to taste.

White Birch produces several different Berliner Weisse beers, which they describe as a "German style sour wheat ale." Their website also states that, "Napolean’s troops referred to Berliner Weisse as the “Champagne of the North” due to its lively and elegant character." At White Birch, their Berliner Weisse beers are traditionally made, as well as unfiltered and unpasteurized.

The earliest U.S. newspaper reference I found to Berliner Weisse was in the Alexandria Gazette & Virginia Advertiser, September 14, 1859. The article discussed that New York was experiencing lots of bad water, and that many lager beers were now equally as bad. Thus, "... habitual lager beer drinkers have given up their favorite, and taken Berlin Weisse (white) Beer."

Then, the Public Ledger (TN), June 21, 1875 reported on the Memphis Brewery, owned by Francis Schulz, which produced Berliner Weisse. This is the first U.S. newspaper reference I found of a U.S. beer brewery making this style of beer. The article stated, "A very palatable summer beverage is the celebrated Berliner Weisse beer manufactured in this city by Francis Schulz. This beer is superior to any manufactured in the North, and is growing rapidly in popular favor. Call for it at the saloons when you drink." 

I opted for a flight of four of their Berliner Weisse beers, and overall, I found them to be fresh, fruity, slightly sour, and refreshing. They are more dry than sweet, though the fruitiness could seem to be sweet to some people. These are the type of beers that would appeal to many people who generally dislike most beers, especially IPAs. The main differences in the flavor profiles of these beers are based on the type of fruits which were used to make them.

My favorite of the four was the Squeeze My Berries (5.5% ABV), made with blackberry and raspberry, and I'll note that this beer was almost named Tickle My Berries. The tasty berry flavors were bright and there was almost a bit of pulp in it. The Raspberry Passionfruit (5.5% ABV), made with raspberry and passionfruit, was also delicious, with a bit more of a tropical fruit flavor. The 2020 Ale (5% ABV), is made with raspberry, mango and black cherry, and also had a pleasing blend of fruit flavors, with a more subtle mango taste. The New Years Ale #1 (5.5% ABV), made with raspberry and cranberry, was my least favorite of the four, but only because it was too tart for my preferences due to the cranberry. If you love cranberries though, I'm sure you'd enjoy this beer.

I recommend that you check out White Birch Brewing for their Berliner Weisse beers, or to try some of their other beers.

Just down the street from White Birch, and next to the Djinn Spirits distillery, you'll find Spyglass Brewing Company, which opened in Nashua in 2018. The brewery was established by AV, Joe, Jonas, and John, described as "engineers/scientists/beer geeks/brewers." Their tasting room is medium-sized, with a small bar and a number of tables. It seems very popular as when it opened at 4pm, there were quickly numerous customers filling the tasting room.

Spyglass had 11 beers available on tap, including such items as Quid Pro Quoconut (Imperial Stout on Cacao and Coconut), Elastic Cloud (NE Double IPA w/Oats & Lactose), Spectrum (Triple IPA), and Aperture (Session Ale).  They sell only a few beers in a can, though you can buy an empty 32 ounce ($5) growler, which you can fill for $10-$16, or a 64 ounce ($7) growler, which you can fill for $18-$26. If you're drinking in the tasting room, you can get an 8 or 14 ounce ounce pour, ranging from $4-$8.

They only had one sour ale, the Mixed Berry Entanglement, so I bought an 8 ounce pour for $4.50. This is a Kettle Soured Ale, made with raspberries, blueberries, and blackberries. A Kettle soured beer is made in stainless steel, rather than in a wooden barrel like a traditional sour, and it is a much quicker process. I very much enjoyed this beer, with a delicious melange of fruit flavors, a pleasant tartness, and a clean, refreshing taste. I really liked the addition of the blueberry flavor. This would be perfect outside on a hot summery day.

I also recommend that you check out Spyglass Brewing Company. It may be relatively new to the Nashua scene, but it appears popular and their sour ale was impressive.

Nashua is only about an hour away from the Boston area, and it is worth the drive to check out these breweries. Hopefully, I'll get to Nashua one of these upcoming weekends to check out Djinn Spirits, and then report back.

Rant: Asian Spirits Are The Future

In general, Craft spirits are the future while Asian spirits are taking the lead in this category. It's time to explore Asian spirits, from Baijiu to Soju, and to understand their growing popularity.

The Association for Packaging & Processing Technologies (PMMI) has released a new report, indicating the significant growth of the spirits industry and the slowing down of the craft beer industry. In 2018, the overall Beer category decreased by 1%, though the Craft Beer category grew by 4%. The number of new breweries increased by 1,049 but 219 breweries also closed. The report feels that the craft beer industry may have hit its peak, and any further growth will be low, if at all.

On the other hand, the Spirits category in 2018 was booming, with the opening of 1835 distilleries, a growth of 15% from 2017, and total sales were $3.7 Billion, a growth of 30% from 2017. This rate of growth is expected to continue at double digits for a number of years to come.

The Drinks Business also wrote about the "10 Fastest Growing Spirits Brands In The World In 2018." These ten brands included Jing Jiu Baijiu (China), Officer's Choice Whisky (India), McDowell's Brandy (India), McDowell's Whisky (India), Magic Moments Vodka (India), Royal Stag Whisky (India), Imperial Blue Whisky (India), Tanduay Rum (Philippines), Chum Churum Soju (Korea), and Jinro Soju (Korea). Jinro was named the #1 fastest-growing brand for a second consecutive year. As you can see, all 10 of these brands are from Asia, with India occupying five spots.

Have you tasted any of these spirits? Or at least spirits from these categories made by other producers?

It's always good to expand your palate, to try new drinks and see if you can find any new favorites. It's time to check out some of the new Asian spirits, many which have a lengthy history in their countries of origin. Read about them, learn about their complexities, and taste them. Take a chance on Baijiu and Soju, and discover the myriad flavor profiles that are available.

2018: Favorite Spirits, Sake, Cocktails & Drink-Related Items

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

Let me finish out the lists of my best recommendations and favorites of 2018. I've already posted my Top Wine lists, Favorite Wine-Related Items, Top Ten Restaurant Dishes, Favorite Restaurants & Food-Related Items and my Top 50 Restaurants. This post will now concentrate on some of my Favorite Spirits, Sake, Cocktails & 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. For more spirits, Sake, cocktails and drink-related items, you can just search my blog posts for the past year.

Favorite Achievement in Spirits Writing: In The Rise Of Tequila In The 18th & 19th Centuries, I provided some historical background of how some Mezcal in Mexico eventually became known as Tequila. Much of the history deals with the 19th century, and includes quotes from numerous newspapers of that time period. There are plenty of intriguing tidbits about Tequila, from its pricing to how it was viewed in the U.S. And some of this information isn't found in any of the popular books about tequila.

Most Unusual Spirits Article: Alcohol is made from a wide variety of plants, from grape vines to grains, and various spices and herbs may be used in its creation as well. However, some people have also added animal parts to their alcohols, such as Mexico's famed Pechuga Mezcal. In my article, Animal Alcohol: Lamb Wine, Pigeon Blood Wine, Spirit of Goat & More, I discuss some of the more unique alcohols that used animals, mostly produced in Asia. I'm not sure how popular those spirits would be in the U.S. but I would be interested in at least sampling them.

Favorite Blended Scotch Whisky: Funded by a Kickstarter, the Sia Blended Scotch Whiskey has an intriguing nose, with touches of vanilla, spice, caramel and a tiny waft of smoke. On the palate, it is silky smooth, lacking the burn you find in some other Scotches. You'll find a melange of pleasing flavors, including caramel and vanilla, a strong spicy backbone, and more subtle hints of citrus, smoke, and toffee. It possesses a touch of sweetness and has a lengthy, satisfying finish. It accomplishes its goal of being approachable and accessible. And 1% of sales are donated to charities that help women start and grow their businesses.

Favorite U.S. Single Malt Whiskey: Created in Oregon, the Rogue Spirits Oregon Single Malt Whiskey is made from only three ingredients: Rogue Farms Risk™ Malt, Free-Range Coastal Water & Pacman Yeast, and it was aged for about five years in American oak. 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 a fascinating melange of flavors, caramel to vanilla, baking spice to stone fruit, citrus to chocolate. Silky smooth, well-balanced and with a lengthy & satisfying finish. Absolutely delicious and it will please any whiskey lover.

Favorite Gin: Also from the Rogue Ale & Spits in Oregon, the Rogue Spirits Spruce Gin is the type of gin I prefer, presenting a delicious, intriguing and balanced mix of botanicals. 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. On the nose, there is an intense smell of juniper, but beneath the dominant juniper are 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.

Favorite Brandy: I love Georgian wine, so it was inevitable that I would expand my samplings to include Georgian Chacha, a pomace brandy. The Askaneli Brothers Premium Chacha is matured in oak barrels for at least 12 months, and is filtered, which accounts for its colorless nature. With a 45% ABV, this chacha has an intriguing floral aroma and was surprising smooth and mild on the palate, with only a minor alcoholic bite. It possessed pleasant and more subtle flavors of hazelnut and citrus with floral accents. It was elegant, with a fairly long finish, and is definitely a very good value at its price. I definitely need to seek out more Chacha.

Favorite Spirits Book: John P. McEvoy published the second edition of his fascinating and informative guide to Mezcal, "Holy Smoke! It’s Mezcal!" The first edition was a comprehensive guide that I recommended often, and the second edition is even better. I should disclose as well that I'm mentioned in this new edition for my research into the origins of Pechuga Mezcal. The book is written in a fun and easy style, making it accessible for people of any knowledge level, and you'll enjoy some of the humorous bits scattered through the book. If you want to learn about Mezcal, this book will give you plenty of knowledge, recommendations and more.

Favorite Sherry Bar: Taberna de Haro wins this category hands-down, once again, 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 Cocktail: While sitting at the bar at La Bodega By Salts in Watertown, I perused their cocktail list and one item leaped out at me, and I knew I needed to try it. The Mangalitsa Old Fashioned is made with Amarena Wild Cherries, Angostura, and Mangalitsa Jamon Infused Bourbon. The Mangalitsa is a Hungarian heritage breed of pig, with a wooly coat, and its flesh is wonderfully delicious. The cocktail was excellent, very savory with a briny element to it, enhanced by hints of vanilla and cherry.

Runner-Up Favorite Restaurant Cocktails: Committee, the Greek restaurant in the Seaport, has a very good cocktail program, and two of their cocktails especially impressed me. The first is the Piscoteca, made with Pisco Barsol Verde, house-made tropical fassionola syrup, and lime. It was more dry, with intriguing tropical fruit flavors and a delightful vein of the Pisco. Very refreshing, it would also be a nice summer cocktail. Second is the Holy Smokes , made with Del Magüey Vida mezcal, Lillet Blanc, lemon, cinnamon, and tepache. The smoky agave spirit is prominent, enhanced by the spice and citrus, making it complex, refreshing and delicious. Another excellent choice for a summer cocktail.

Favorite Brunch Cocktail: At a killer brunch at Ledger in Salem, I enjoyed their 22 oz Bloody Mary, which is garnished with celery, an olive, a gherkin, and a hot pepper. It was a well made drink, with a pleasant spiciness and some other intriguing spices that were hard to identify, but which helped to make this cocktail different from many other Bloody Marys. And at only $14, it is a very good deal 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 appeals to me. This year, I was impressed with the Backacre Beermaker Sour Golden Ale, produced by a brewery in Vermont. My friend Marc Hurwitz, the author of Boston's Hidden Restaurants, brought me a bottle of this beer, thinking that I might enjoy it, and he was certainly correct. This beer is inspired by the Gueuze, a Belgian lambic. With a nice golden color, I was impressed with its complex blend of flavors, with plenty of tartness, bright citrus notes, spice notes, and earthy hints. It certainly reminded me of certain, more natural ciders, and if blind tasted tested, many might not even realize this was a beer. Highly recommended!

Favorite Cider Paired Dinner: It is rare to find restaurants offering multi-course dinners paired with hard ciders. This year, Post 390 hosted a superb Farm to Post With Kimball Fruit Farm, with several heritage production, single-harvest ciders. The food was delicious, from Roast Pigeon to Heritage Porchetta, and the cider pairings worked so well. In addition, the ciders were intriguing, tasty, and tended to be more dry. Everyone near me at the dinner really enjoyed the food and ciders, and overall, it was an excellent experience. We need more cider-paired dinners!

Favorite Cider: From the Farm to Post With Kimball Fruit Farm, my favorite cider of the year was the Eden Specialty Ciders Ezekiel, a single varietal cider made from Kingston Black apples of the Windfall Orchard. This cider was also aged about about 12 months in an oak barrel. With an 8% ABV, this cider possessed an alluring aroma and on the palate it was a stunner. With a full body, it was elegant and crisp, complex and subtle, intriguing and delicious. It was dry, well-balanced and had a lengthy, satisfying finish, pairing very well with the porchetta. Frankly, it was one of the best ciders I've tasted in quite some time.

Favorite Daiginjo Sake: The Born Tokusen Junmai Daiginjo is produced from the highest quality Yamada Nishiki rice, polished down to 38%. What helps to make this Sake more unique is that it was aged for at least two years at 32 degrees Fahrenheit, the freezing point of water.  The aroma of this Sake is alluring and seductive, with rich fruit smells, floral accents and hints of spice. And on the palate, the complexity of its taste thoroughly impresses. There is a rich mouthfeel, an intense depth of flavor including tastes of citrus, melon, grapefruit, pear, vanilla, and licorice. It is silky smooth and elegant, with a lengthy, pleasing finish. Every sip brings something new to my mouth and made me crave the next sip. Simply superb.

Favorite Restaurant For Sake: I've previously mentioned that Momi Nonmi is my Favorite Japanese Restaurant of the year, and part of the reasons for that is due to their Sake program. Their Sake sommelier, Stephen Connolly, has curated an intriguing and delicious list of Sake, and his knowledge and passion are quite evident as he helps diners with Sake pairings. It is a restaurant where Sake plays a dominant role, and isn't just an after thought. Go here for delicious food and Sake,  and gain a bit of a Sake education.

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

Backacre Beermakers: A Tasty Sour Golden Ale From Vermont

Maybe once a year I find a beer that appeals to me, the hoppy nature of most beers turning me off. I have found that I enjoy some Sour Beers though, which taste to me more like a cider or sparkling wine. My friend Marc Hurwitz, of Boston's Hidden Restaurants, is a passionate beer aficionado and he recently gave me a bottle of Backacre Beermakers Sour Golden Ale to try. When he had described the beer to me, it sounded like something I might enjoy. And I certainly did!

Backacre Beermakers considers itself a "blendery" rather than a brewery as they source wort, unfermented beer, from a number of local brewers, and then ferment the wort at their facility. This is an old historical practice that fell out of favor with many breweries. Most breweries use a single yeast strain for their fermentation but Backacre chooses to use a mix of yeast strains. Once the beer is fermented, they will then age the beer for over a year in oak barrels, former white wine barrels from Napa, California. Finally, they blend the beer from different barrels to make the final product, which is only done a few times a year, each blend possessing its own unique number.

Unlike some breweries which produce a myriad of different beers, Backacre chooses to produce only one item, their Sour Golden Ale, which is inspired by the Gueuze, a Belgian lambic. The Sour Golden Ale is capable of being aged for years, if stored in a cold and dark spot. It is available in a 750ml bottle for about $20, however it is very popular so you might have difficulty finding it. Their website lists a number of stores in Vermont that carry the ale so you might get lucky and locate it. On the secondary market, you could pay $50 or more for a bottle.

When I opened the bottle, some of the foam within bubbled out of the neck, a sure sign of life. With a nice golden color, I was impressed with its complex blend of flavors, with plenty of tartness, bright citrus notes, spice notes, and earthy hints. It certainly reminded me of certain, more natural ciders, and if you blind-tested someone on it, they might not even know it was a beer. Two of us finished off the bottle, which is 7.2% ABV, in a single evening, and I still craved for more.

This Sour Golden Ale would pair well with a number of different foods, and Backacre recommends cured meats and cheeses. I think it would also go well with oysters, as well as other seafood dishes, and maybe some spicy Indian or Thai dishes. It certainly drinks well on its own and would be great this summer while you sit outside in the warm sun relaxing with friends.

Much appreciation to Marc for introducing me to this fine beer.