The Return of Chicken Cock Whiskey

“The G.G. White Co. has shipped 180 barrels of eighteen year old Chicken Cock whiskey to Boston parties.”

--The Bourbon News (KY), April 1, 1898

Chicken Cock Whiskey was obviously extremely popular in Boston in the 19th century. Now that the brand has returned, how will it be received in Boston, and elsewhere? 

In 1856, James A. Miller built a distillery in Paris, Kentucky, starting the Chicken Cock Whiskey brand. Unfortunately, only a few year laters, Miller passed away, and George G. White, his former distillery clerk, purchased the distillery, continuing the brand. In 1880, he renamed the distillery to G.G. White Distillery, but also renamed the whiskey as the Old J.A. Miller Chicken Cock.

The earliest mention I found to Chicken Cock Whiskey in the newspapers was in an advertisement in The Times-Picayune (LA), November 20, 1862. The earliest mentions, for a number of years, were nearly all in Louisiana newspapers. One interesting mention was in The Louisiana Democrat (LA), January 20, 1869, in an ad which stated, “just received a fresh supply of the genuine Miller Chicken Cock Whiskey, an article that every body knows is good, when genuine, as this is.” It appears at this time there might have been counterfeit whiskey being passed off as the real thing. 

The Arizona Daily Star (AZ), June 1, 1880, printed an ad by the agents for J.A. Miller’s Chicken Cock Whiskey in Arizona and New Mexico. 

The Lowell Sun (MA), December 2, 1893, published an ad for the, “celebrated Chicken Cock Whiskey, 4 years old, for 75 cents, for a 1/5th." And the The Bourbon News (KY), March 21, 1899, mentioned, “…John Henry Trigg was sentenced to ten years for stealing a barrel of Chicken Cock whiskey,..” 

During the 20th century, Chicken Cock Whiskey was very popular, and even during Prohibition it was still sought after. For example, it was said to have been popular in the Cotton Club, where it was smuggled into the club in tin cans. Unfortunately, the original distillery burned down in the 1950s, so the whiskey wasn't available for a time. 

The Chicken Cock brand began its resurrection in 2011, when Matti Anttila, the CEO of Grain and Barrel Spirits, learned about the old brand from his research and decided it deserved to return. In 2018, Grain and Barrel, with master distiller Gregg Snyder, joined with the Bardstown Bourbon Company to create Chicken Cock Whiskey. They now produce a Straight Bourbon, a Straight Rye, and a number of limited releases. 

At the recent WhiskyX event held in Boston, where I was a media guest, I had the opportunity to taste both the Chicken Cock Straight Bourbon and Straight Rye. I was most impressed with their Straight Bourbon although I enjoyed the Straight Rye as well. I can see how these whiskies could become very popular in the Boston area, maybe as much as it had been popular in 1898. 

The Chicken Cock Kentucky Straight Bourbon Whiskey (about $60) is produced from a Mashbill of 70% Corn, 21% Rye, and 9% Malted Barley. It doesn't have an age statement, is bottled at 90 proof, and the bottle itself is a replica of the Prohibition-era bottle. With a pleasing golden-brown color, it has an appealing and complex nose, with notes of caramel, vanilla, spice and more. It's smooth on the palate, with only a touch of heat, and isn't as sweet as many bourbons due to its high rye percentage. The taste possesses a complex melange of caramel, vanilla, butterscotch, dried fruit, and more with a lengthy, spicy finish. It's an excellent sipping Bourbon, and each sip will bring something new and delicious to your mouth. Highly recommended!

The Chicken Cock Kentucky Straight Rye Whiskey (about $70) is produced from a Mashbill of 95% Rye and 5% malted barley. It doesn't have an age statement, is bottled at 90 proof, and the bottle itself is also a replica of the Prohibition-era bottle. It too has a pleasing golden-brown color, and its nose presents more spice notes, with underlying caramel. On the palate, the spice dominates, especially baking spices, with touches of vanilla and caramel, and a hint of chocolate. The finish is long, spicy and satisfying. 

Have you tried the new Chicken Cock Whiskey yet?

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.

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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?

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?

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 Seaport Hotel and World Trade Center’s 5th annual Celebrity Holiday Tree Auction and Toy Drive Kick-off event will take place on Wednesday, December 7, from 6pm-8pm, and they have recruited a special guest to help make it the most successful year yet – and just in time as the need is greater than ever. For this year’s kick-off event, longtime Christmas in the City supporter and New England Patriots wide receiver Julian Edelman will be doing the first public reading of his newly released children’s book, Flying High, exclusively for attendees. Flying High is partially autobiographical; it is the story of a passionate squirrel that learns the value of hard work, with some other familiar New England faces making an appearance in the book as well.

Edelman will take part in a live auction which will include a one-of-a-kind Julian Edelman-themed Christmas tree decorated by the wide receiver and a select number of signed copies of his book will also be auctioned off – perfect for those looking for holiday gifts for young family members.

The evening will feature additional silent and live auctions, raffles and more as well as tasty nibbles and a cash bar provided by the Seaport Hotel & World Trade Center. 100% of money raised will go directly to Christmas in the City to purchase toys for children in need this holiday season.

Christmas in the City, a 100% volunteer organization, will hold its 28th Annual Holiday Party in December and is expecting to serve thousands more children this year – so they need more support than ever to meet the need. 5,000 children living in shelters, hotels or transitional housing will attend the celebration with their parent or guardian. The following day, Christmas in the City will give out toys and clothing, serving 13,000 more children whose families have fallen on hard times and otherwise might find nothing under the tree. The Seaport Hotel will once again serve as a drop-off location for toys; those donating can drop toys directly at the valet parking station or in the hotel lobby beginning on Tuesday, November 29th.

Admission price is a donation of $40. Guests are also asked to please bring ONE toy to donate.
Tickets can be purchased at: https://citctreeauction.eventbrite.com

2) To celebrate the restaurant’s One-Year Anniversary and express sincere gratitude to loyal patrons who’ve warmly welcomed the brand to Massachusetts, Frank Pepe Pizzeria Napoletana, located at The Shops at Chestnut Hill, will give away ONE FREE SMALL CHEESE PIZZA (takeout only, no exceptions) to every guest between the hours of 1:00PM and 4:00PM on Tuesday, December 13. Since opening last December, “Pepe’s” has enjoyed serving the Greater Boston community and is thankful for the support they’ve received.

Originally, founded in 1925 in New Haven, CT by Frank Pepe, who immigrated to the United States in 1909 at the age of 16, Frank Pepe’s Pizzeria Napoletana is nationally renowned for its Neapolitan Pizza baked in Coal-fired Brick Ovens.

COST: FREE (no purchase necessary) Offer is good for one free small cheese pizza (no exceptions) per guest. Takeout only.

3) Executive Chef & Co-Owner Jody Adams is proud to launch TRADE Secrets Cooking Classes. For the first time ever at Trade, Chef Jody Adams presents an interactive series of cooking classes inspired by various countries of the Mediterranean.

TRADE Secrets Cooking Classes feature lively and engaging demonstrations, lunch with wine pairings and recipes to take home from Chef Jody Adams. Exploring the Mediterranean countries of Greece, Italy, France and Spain, the Trade Secrets Cooking Classes kick off in January and conclude in April. Held one Sunday afternoon each month, the intimate cooking classes feature welcoming coffee and scones on arrival followed by Chef Jody Adams teaching her tricks of the trade. After everyone has worked up an appetite, guests delight in a 3-course lunch with wine pairings and depart with printed recipe cards to recreate the once in a lifetime experience at home.

Trade Secrets Cooking Classes are $150/person per class and are held on the following dates, starting at 11am, with respective themes for each:
Sunday, January 15 – Greece,
Sunday, February 12 – Italy,
Sunday, March 19 – France,
Sunday, April 23 – Spain.

Space is limited and tickets to each class can be purchased at: http://bit.ly/2f5qLBW.

4) Chef/Owner Dante de Magistris of il Casale Lexington has teamed up with Mario and Luciano Ercolino, founders of Vinosia Wines to present an elegant dinner pairing Southern Italian fare with this exclusive line of Campania, Italy imported wines. Founded in 2003 by Mario and Luciano Ercolino, whose family founded Feudi di San Gregorio, the brothers set out on their own to create Vinosia, a new place of wine.

On Tuesday, December 6, at 6pm, il Casale Cucina Campana in Lexington will transport guests with a full Italian dining experience featuring Vinosia Wines. Guests are invited to indulge in a five-course menu with dishes created by Chef Dante de Magistris and wine pairings expertly selected by Vinosia Wines representative Mariella Zangaro, who is flying in direct from Italy for this special event. The flavorful, traditional ingredients Chef Dante uses in his dishes are prevalent in the Campania region of Italy and perfectly pair with Vinosia Wines where the vineyards wine making techniques extract the immense depth of the Irpinia terroir and grapes also of the same region in Italy.

Vinosia Wines was discovered by Dante de Magistris and his father, Leon, while scouting their family’s hometown region of Campania. Vinosia Wines immediately made the elite list of imported Italian wines carried by The de Magistris family, and for this one-night-only, you will have the opportunity to try five exclusive pours including Greco di Tufo, Aglianico, Taurasi, Aglianico di Irpinia and Primitivo di Manduria.

The menu is $75 per person and includes the following courses:
FIRST
Ostriche Chaud/Froid
Oyster on the Half Shell with Greco di Tufo Mignonette
broiled oyster with speck and oregano
2015 GRECO DI TUFO, L’AURELLA
SECOND
Mafalde con Stinco di Maiale, Rosmarino e Pecorino al Ginepro (braised pork shank ragu, orange and rosemary sauce, mafalde pasta and pecorino ginepro)
2014 AGLIANICO, NEROMORA
THIRD
Capriolo al Caffe, Puree di Patata Dolce, Strudel di Spinaci (espresso rubbed venison loin, sweet potato puree, spinach strudel, anise glace)
2009 TAURASI, MARZIACANALE
FOURTH
Cotoletta di Cinghiale, Salsa Nera di Bosco, Crocchetta Della Nonna (slow roasted wild boar chop, black berry chocolate glace, potato croquette)
2009 AGLIANICO DI IRPINIA, SESTO A QUINCONCE
FIFTH
Trio di Fromaggi, Campani (cacio cavallo, pecorino ginepro, smoked mozzarella di buffalo, seasonal fruits and nuts)
2011 PRIMITIVO DI MANDURIA, UE PASSULA

Price is $75 per person exclusive of tax and gratuity. Space is limited – please call 781-538-5846 to make a reservation.

5) During a media interview, at Little Donkey, with Greg Davis, the Master Distiller at Maker's Mark, I had the chance to taste a new cocktail, the Beast of Bourbon ($12), which was created by Vikram Hegde, the Bar Manager at Little Donkey. Using Maker's 46, which is enhanced by aging in barrels with French staves, this was a tasty cocktail, the hint of cinnamon flavor adding to a holiday feel. You can get this cocktail at Little Donkey, or make it yourself at home.

The recipe includes:
1 part Maker's 46
1 part Angostura Amaro
½ part Lemon
½ part Cinnamon Syrup
Dash Angostura bitters
   Serve it over over ice in a lowball glass with a lemon twist.

High West Whiskey Campfire: A Triumph of Three

"How many distilleries existed in Utah, prior to 1862, cannot be ascertained, though we know there was no scarcity. The revenue collector’s record shows, between 1862, when the IRS went into effect, and 1869, the arrival of the railroad, thirty-seven distilleries operated in Utah, all owned by Mormons and with Brigham Young among them. When the first settlers arrived in Utah, distilling was a way of life because alcohol was a primary medicine as well as a way to turn food that would have spoiled into something of great value."
--The American Historical Magazine (Volume 3, January 1908 – November 1908),  Mormonism and Intoxicants by Theodore Schroeder

As I've said multiple times before, blending in alcohol production can be an exquisite art, whether it is used to create an elegant Champagne or a compelling Bourbon. Not enough credit is given to the skills needed to be an expert blender, and not enough credit is given to those products which exemplify the best of the blending art. I want to highlight some people in Utah who are excelling at the art of blending, creating intriguing and delicious whiskies.

In 2009, High West Distillery was established in Park City, Utah, by David (a former biochemist) and Jane Perkins, husband and wife, and it was the first legal distillery permitted since 1870. They began operation with a 250 gallon still and soon enough needed to expand so that they now have four unique locations, including a distillery in Wanship, which has a 1,600 gallon pot still. They currently produce about 70,000 cases annually. Although High West produces some of their own whiskies, they have also acquired a good reputation for their blended bottlings. I should note that High West Distillery was recently acquired by Constellation Brands, Inc.

It is said that High West's David Perkins met with Jim Rutledge, the former Master Distiller at Four Roses, and was inspired about the art of blending. David then began experimenting in this vein, and one of his creations has been High West Whiskey Campfire, one of the most unique whiskey blends you'll likely find.

A friend of mine, Alan Bahr, highly recommended this whiskey to me. Alan is a talented game designer, the owner of Gallant Knight Games, which has published Tiny Frontiers and the forthcoming Tiny Frontiers: Mecha & Monsters. He has also been involved in several other role-playing games like The Powder Mage RPG and Planet Mercenary.

I asked Alan to comment on this whiskey blend, and he stated: "I remember the first time I had High West Campfire. I was 24/25ish, had just moved 40 miles from religiously conservative college town to big city in Utah. One of my best friends who lived there, took me out to a bar that became my favorite very quickly, the Bourbon House.

"One of the first drinks we tried was High West Campfire, and I was in love. To this day, it's smokey, unique flavor reminds me of friendship, nostalgia and basement dive bars, full of character, clattering pool balls. High West is also a Utah export, which is a fact of personal pride (for no good reason). It's whisky, from Utah of all places, and made unique, like Utah makes it's citizens.

"Even though I've grown my tastes and expanded my horizons, I think, when the sun sets over the Uintas, and I watch get to watch red light overcome my decade long home, there's still a smell and taste, of campfire in the air. Here, in the last bastion of my high west."

The High West Whiskey Campfire ($55-$60) is a blend of a straight Bourbon, a straight Rye, and a blended peated Scotch. Are you aware of anyone else creating such a blend? It seems unusual and you might be hesitant at first, wondering whether such a blend can work well or not. However, I strongly encourage you to take a chance on this blend, and I think you'll be pleasantly satisfied with what you taste.

All three of the whiskies used in this blend, which is at 46% ABV, are at least five years old. The Bourbon is sourced from MGP, and is made from a mash bill of 75% corn, 21% rye, and 4% malted barley. The Rye is also sourced from MGP, and is made from a mash bill of 95% corn rye, and 5% barley malt. The Scotch is from an undisclosed distillery in Scotland, and is made from 100% barley malt which has been peated. The specific proportions of the different whiskies in this blend is also a secret. In addition, all three whiskies are not chill-filtered or carbon-treated.

I shared this bottle with several other whiskey-loving friends, and they all enjoyed it. 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.

As you paid more attention to each sip, you could detect hints of each whiskey type in all three phases, though they were more subtle. And the more you concentrated, the more flavors you discovered in this superb melange, from caramel to citrus, leather to baking spices. With its higher alcohol content, there is some minor heat when you first taste the whiskey, but that heat seems to fade away as you sip your glass. Overall, it is a silky & smooth whiskey, with a long and lingering finish. An excellent sipping whiskey, I could easily sit and drink this all night, and it earns my hearty recommendation.

"We like to enjoy Campfire whiskey with s’mores...or good-looking strangers."
--High West Distillery website

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) On Saturday, June 18, from 5:30pm-9pm, the 12th Annual A Wild Affair is coming to the Stone Zoo in Stoneham. This fundraiser features tasting stations hosted by numerous Greater Boston restaurants and caterers as well as live entertainment, a silent auction, and an opportunity to stroll among the animals. All proceeds will benefit Stone Zoo, its education programs and its conservation initiatives.Additional funds raised will support the new Animal Discovery Center.

A Wild Affair is a 21+ “tasting” event.

Ticket Prices:
Advance: $55 (April 1 - June 17)
Gate: $65 (Day of event)
Purchase Tickets Online Here

2) On Wednesday, June 15, at 7pm, Brass Union will host the next event in their “Brass Pair” series – a recurring pairing dinner where the Union Square eatery and lounge joins forces with local brewers, distillers, importers, wine makers and sommeliers – for a night of interactive cuisine and beverage.

At this “Brass Pair” evening, Brass Union will welcome Norwood-based Classic Wine Imports for a savory four-plus-course dinner prepared by executive chef Jonathan Kopacz with accompanying wines hand-selected by Classic Wine Imports sales manager, Stefanie Korman, and Brass Union’s beverage director, Paulo Pereira.

Chef Kopacz and Classic Wine Imports will present the menus as follows:

AMUSE
Avocado Toast with Lardo
Buglioni "Vigliaco" Sparkling Rose
FIRST COURSE
Softshell Crab & Mussels with Old Bay
Cantina Taburno Falanghina
SECOND COURSE
Sole with Meyer Lemon and Sorrel
Saint Michael Eppan Weissburgunder
THIRD COURSE
Rabbit with Asparagus, Ramps and Mushrooms
Paitin Nebbiolo
FOURTH COURSE
Lemon Cake with Herb Meringue
Centorri Moscato

COST: $50 per person (excludes tax & gratuity)
Tickets are available via EventBrite: brasspair12.eventbrite.com.

3) Celebrate National Bourbon Day on Tuesday, June 14, from 5pm-7pm, with a Pop-Up Bacon & Bourbon Happy Hour at Sólás, an Irish eatery located in the Lenox Hotel on Boylston Street. Take your love of bourbon to the next level with Sólás' extensive bourbon list, secret bottles, and specialty cocktails paired with some savory, smoky and sweet specials including:

--Loaded Tater Tots, tossed in truffle oil and grated parmesean, garnished with smoked apple bacon bits
--Grilled Baby Wedge Salad, lightly grilled, topped with heirloom cherry tomatoes, sautéed baby corn, fried shallots, and a bacon and Knob Creek vinaigrette
--57 T-Bird, a grilled 4 oz. all-beef hot topped with maple bourbon honey mustard, garnished with their world famous bacon and tomatoes relish

And for dessert:
--Warm Skillet Chocolate Chip Cookie topped with maple bourbon ice cream, warm Nutella, and bacon bits

4) I've received some news of an upcoming Sake event that sounds very interesting. On Monday, June 20, at 6:45pm, Bluefin Sushi Bar, located at 1815 Mass Ave., Cambridge, will be hosting a pop-up, Seven Tastes of Sake with Otsumami.  The event will feature Chef Chris Chung, a Master Sushi Chef, Stephen Connolly, a Sake Professional & Pastry Chef Renae Connolly. The proposed Sake list is intriguing and I'm sure the food will be excellent.  Tickets cost $125 per person, tax excluded, and to make reservations, call Bluefin at (617) 497-8022.

5) In an effort to introduce new clientele to the lay of the land at The Elephant Walk in Boston’s South End, Chef/Owner Nadsa de Monteiro has put together a list of bar snacks with her own personal touch. Every Monday through Friday from 4pm-6pm, enjoy dishes such as:

--The Diplomat: Elephant Walk’s burger with PT Farm hamburger melded with a tomato-onion chutney and spicy mayo on a brioche bun ($10)
--Ripper Hot Dog: An all-beef hot dog in natural casing, deep fried and served in a brioche bun with spicy mayo, topped with a cooked tomato cumin relish ($6)
--Cambodian Sloppy Joe: Served on a brioche bun, smothered with ground pork in a sweet garlic peanut coconut sauce, raw shredded cabbage and lettuce ($9),
--Sweet and Spicy Pork Sandwich: With sliced pork tenderloin in a spicy housin-sesame-ginger sauce with onion, scallion and red bell pepper ($10)
--Grilled Corn on the Cobb: With coconut scallion sauce ($5).

“I think chefs like items like burgers and hot dogs because they are like a blank canvas to work with. While there might be a suggested rule book, you’re allowed to color outside the lines and show your own unique personality each time you cook. That’s a big part of what we do in general at Elephant Walk, but we’re also aware that our cuisine might not be familiar to many guests. Infusing a classic item that a customer is familiar with is a great and unintimidating way to introduce the flavors of what we do. At the end of the day the idea is to get more and more customers to try the restaurant and if the bar menu is the entry point their next order might be our Khar Saiko Kroeung or our Filet de Thon Saisi aux Deux Coulis Pimentés. You don’t know you have a craving for a flavor profile until you experience it,” said Chef Nadsa.

For more information or to make a reservation please call (617) 247-1500.

6) Famed North End restaurateur and chef, Anthony Caturano (Prezza), will open the doors to his new Gloucester restaurant, Tonno, on June 17. Italian for “tuna,” Tonno will be housed in the former Blackburn Tavern space and will feature coastal Italian seafood and other treasures from land and sea. Seating 99 people, Tonno has partial ocean views and is open year-round.

Chef Caturano’s culinary program at Tonno has been designed to showcase Italian seafood classics with nightly specials that reflect the catches of the day from the local waters. The menu starts with an array of sfizi and primi options ($2-16), including seafood dishes like Tonno Tartare, Octopus “La Plancha” with tomato and fregola, Stewed Clams with white beans, pancetta and grilled bread, and fresh raw bar specialties. There also are more traditional Italian offerings like a daily selection of cheeses and cured meats as well as Meatballs with ricotta, Risotto with red wine and fontina, and Arancini.

The quartet of homemade pastas come in half and full portions ($12-24), and have been adapted from Chef Caturano’s North End restaurant, Prezza: Shrimp Fra Diavolo with tagliatelle; Spaghetti with clams and oregano; Rigatoni with pecorino and black peppercorn; and, Cavatelli Bolognese.

The secondi courses present signature pesce and carne dishes ($25-38), with highlights like the Grilled Tonno Steak with white beans; Cod Oreganatta with creamy leeks and potato; “Cioppino” fish stew; Grilled 16oz Bone-In Rib Eye with braised escarole and roasted potato; and, Veal Milanese

The beverage program consists of classic Italian and house-barreled cocktails as well as a selection of craft beers. From the vine, there will be a curated list of about 110 wines that are mainly focused on Italian varietals.

As Prezza is one of my favorite restaurants, I'm very much interested in checking out Tonno to see Chef Caturano's take on seafood.

7) Les Zygomates, the wine bar and bistro located in Boston's Leather District, is hosting a special Champagne Dinner on Tuesday, June 14, from 6:30 PM - 9:00 PM. This event will consist of a four-course Champagne dinner featuring the French cuisine of Les Zygomates and the delicate Champagnes of Besserat de Bellefon, hosted by Matthieu Luneau from the house of Besserat de Bellefon.

I recently wrote about the Champagnes of Besserat de Bellefon, finding them to be delicious and excellent accompaniments to food. Their Champagnes are specifically produced to pair well with food, such as having finer bubbles, which are 30% smaller than most other Champagnes. As such, this Champagne dinner should be fascinating and delicious. Check it out!

Cost: $100 (which includes tax but not gratuity)
Seating is limited, so to reserve your spot, please call Les Zygomates at 617-542-5108.

8) What is a Chop Bar? A neighborhood favorite, a spot to stop on the side of the road and grab a drink and authentic meal. That is exactly what Chef Kwasi Kwaa is bringing to A&B Burgers on June 28 at 6:30pm. Join them as A&B transforms their menu to reflect four courses of true authentic Ghanaian "street food".

Ghanaian Street Food Menu:
--Braised Goat Sliders (Served with pickled okra and green plantain chips)
--Kelewale (Fried sweet plantains tossed in suya pepper powder served with toasted macadamia nuts and mono)
--Jollof Rice and Grilled Tilapia (African style rice cooked in a goat stew served with grilled Tilapia, moko and shito peppers)
--Brofrot (Ghanaian Doughnuts tossed in sugar)

Cost: $55 per person (Alcohol and gratuity not included)
Tickets must be purchased ahead of time to attend & can be ordered here:
https://www.eventbrite.com/e/chop-bar-ghanaian-street-food-pop-up-tickets-24820857854

9) Starting Friday, Chef Brian Poe is bringing F#@K SLIDER FRIDAYS to Bukowski Tavern in Cambridge’s Inman Square. A chef with a penchant for exotic proteins, burgers and beer, this new weekly special will feature a trio of unusual sliders with the option of a beer pairing.

Each Friday from 12-4pm, Chef Poe will serve up a rotating mix of signature mini burgers. The new burger and beer-themed series kicks off on June 10 with four-legged slider specialties of Antelope (cranberry jalapeño jus, beer cheese sauce), Camel (ras el hanout spiced, pickled turnips, tahini crema) and Bison (housemade Sriracha ketchup, Dijon mustard). The week’s beer pairing will be a local favorite, a Narragansett Tall Boy (Providence, RI).

COST: Trio of sliders: $10
Trio of sliders with beer pairing: $15

Camel??? I'm definitely interested in checking out a Camel slider.

2015: 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 2015. I have already posted my Favorite Wine 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 Cocktail Supply Shop: Located near Davis Square in Somerville, The Boston Shaker offers everything you need to create cocktails, except for the alcohol, and it is a perennial winner in this category. 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 Spirits Book: Bourbon Curious: Breaking Bourbon Myths & Misconceptions by Fred Minnick is a fascinating book on Bourbon, going way beyond the basics of this American spirit. It does not shy from controversy, addressing some of the dark sides of the Bourbon industry. It is also a very good reference book concerning Bourbon producers, from their history to their bottlings. Fred has an easy writing style, even when he details some of the geekiest aspects of bourbon. Highly recommended.

Favorite Non-Kentucky Bourbon: Though most Bourbon is made in Kentucky, it actually can be made anywhere in the U.S. The Colorado Straight Bourbon, from Peach St. Distillers, is made from a mashbill of 60% local corn, 20% rye, and 20% two-row malted barley. It is open-air fermented, distilled once, and aged for at least two years. It is a small batch bourbon, with only 1 and a 1/3 barrels produced a day. It is a lighter bourbon, with a smooth and lightly sweet taste and some mild spicy notes. An easy sipping Bourbon, it would also do well in a cocktail.

Favorite Highland Scotch Single Malt: The GlenDronach Single Cask, which is cask strength, is a powerful Scotch, with strong spicy notes, caramel and chocolate flavors, and a lingering, satisfying finish. It benefits from the addition of a little water due to its high alcohol content. This complex and intriguing whisky is something to slowly savor with some good friends.

Favorite Speyside Scotch Single Malt: The BenRiach 10 Year is a peated whiskey, and I loved its smoky aroma. The peat is prominent but doesn't overwhelm, adding an interesting smoky aspect to its flavor, complementing its nutty notes. It is smooth and alluring, complex and bold. Another fine sipping Scotch.

Favorite Irish Whiskey: The A.D. Rattray Cask Collection 12 Year Old Single Malt Irish Whiskey is from a company which bottles whiskies from Scotland and Ireland, though they generally don't disclose the origin of the barrel. There is talk that their 12 Year Old Single Malt Irish Whiskey, might originate from Bushmills. With an ABV of 57.5%, this is a whiskey that would benefit from the addition of a little water. It possesses a bright taste, with fruity notes, hints of caramel, and intriguing herbal notes. It is complex and light, a whiskey to slowly savor, appreciating all the subtle flavors and aromas which can be found. Highly recommended.

Runner-Up Irish Whiskey: The Teeling Single Grain Irish Whiskey is made from a mashbill of 95% corn and it is matured in used California Cabernet Sauvignon barrels. It is bottled at 46% AB without chill filtration. With a dark amber color, the whiskey presents spice and red berry flavors on the nose. On the palate, the whiskey is smooth and flavorful, with notes of caramel, red berries, spice and even a little chocolate. There is a slight sweetness, reminiscent of some bourbons, which is obviously due to all the corn. It should appeal to a wide range of whiskey lovers.

Favorite Japanese Whiskey: I love many the selections in the Nikka portofilio and the Nikka Taketsuru 17 Year Pure Malt and was also impressive. Silky smooth, complex and with a lengthy finish, the whiskey presented intriguing flavors with plenty of spicy notes, some red berry flavors and caramel notes. The Japanese are producing plenty of high-quality whiskeys and this is certainly one of their best that is available in the U.S. Highly recommended.

Favorite Rum: From Venezuela, Diplomatico Rum should be on your radar. They produce about six different bottlings and I've tasted several of them. Their Anejo, at only $15, is an incredible value and you would be hard pressed to find a similar quality at this price point. Their Blanco Reserve, about $30, is a compelling white rum while their Reserva Exclusive, about $40, is a complex and alluring rum, which will dazzle you with its fine taste and complexity. Enjoy any of these rums on their own, or in a special cocktail.

Favorite Mezcal: Tequila seems to get all the attention but smoky Mezcal deserves much more attention. The Mezcal Vago Elote is is an unusual Mezcal as it is infused with roasted corn that is grown on the estate, With a mild smokiness, the sweetness and flavor of the corn is prominent, enhanced by some herbal and citrus notes. This would be a nice introductory Mezcal, as the smokiness is restrained and the slight sweetness makes it a bit more mellow. For Mezcal lovers, it presents a more unique taste profile which should intrigue and satisfy.

Favorite New Spirit: Sotol is a Mexican spirit, produced only in the state of Chihuahua, and has a history extending back approximately 800 years. It's made from a different type of agave, a wild variety most commonly known as Desert Spoon and in Spanish it is known as Sotol, so the name of the spirit is the same as the plant. It is reminiscent of Tequila but with an interesting herbal component. Try the Hacienda de Chihuahua Plata Sotol. Sotol is a spirit I want to get to know better and there is even a U.S. distillery, Genius Gin, which is producing their own Sotol.

Favorite Restaurant For Mexican Spirits: Though most Mexican restaurants have plenty of Tequilas, not all carry other Mexican spirits like Mezcal, Sotol and Raicilla. The Ole Mexican Grill in Inman Square though has an amazing selection of all of these Mexican spirits. They are very knowledgeable and it is an exciting spot to explore the diversity of these spirits. Move beyond Tequila and check out the rest that Mexico has to offer.

Favorite Margarita: Though the Margaritas Mexican Restaurants might be a chain, it doesn't mean they can't produce some excellent cocktails. Their Naked Jalapeño Margarita is made with Tanteo Jalapeño Tequila, fresh lime, triple sec and simple syrup and comes both frozen or non-frozen. I loved the spiciness of the tequila, especially in the frozen version, and the cocktail is not overly sweet, being nicely balanced with the heat of the tequila. I now make some of my own Margaritas at home with Tanteo Jalapeño Tequila.

Favorite Whiskey Bar: With about 120 whiskey options, Saloon in Davis Square, Somerville has something for all whiskey lovers, from Bourbon to Scotch, from Hudson Valley whiskey to Japanese whiskey. Manny Gonzalez, their Beverage Director, has curated a diverse and intriguing whiskey list, and also leads Whiskey classes and creates some amazing whiskey cocktails. Besides their whiskey, they serve delicious and hearty food, from Fried Pickle Chips to Duck Wings. Eat and drink well at this compelling destination.

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. Three of my Top Wines Over $50 were Sherries I enjoyed at this restaurant. My highest recommendation.

Favorite Maine Bar: At The Velveteen Habit in Maine, they have an excellent craft cocktail program, They create their own inventive tinctures, infusions, and bitters, and you can see the bottles stored throughout the room. You might see Crabapple Rye, Orangecello, or Orange Spiced Rum and they also make their own brandy cherries. Local is important to their bar program too so they carry a number of spirits produced in New England. The bar manager, Jeff Baker, is personable and knowledgeable and creates a welcoming atmosphere. Highly recommended.

Favorite Restaurant Cocktails: Here is a short list of four of the best cocktails I enjoyed this past year.
     Ward 44 at Saloon in Davis Square, Cambridge: Made from Pork belly rye, grenadine, and lemon. As you bring the glass up to your mouth, your nose will be caressed by the smell of bacon. And when you sip, the taste of smoky bacon will fill your mouth as well, with a mild spiciness, citrus notes and a hint of sweetness.
      Tempo Triplo at Paparazzi Metro in Burlington: A unique blend of three different Vermouths with orange bitters. This cocktail was lightly sweet, with plenty of herbal notes and a slight bitter edge to the finish. It was interesting, refreshing and delicious. And it was great to see Vermouth taking a starring role in a cocktail.
      1851 at Osteria Posto in Waltham: This is made from English breakfast infused Rye, Ramazotti, honey, & whiskey barrel bitters. It was fruity, with citrus flavors, a mild spiciness and a strong tea flavor on the finish. The alcohol was more subdued and I very much enjoyed its combination of flavors.
     Uncle CJ's Rootbeer at The Velveteen Habit in Maine: Made from Root liquor, Old Overholt Rye, vanilla simple syrup, TVH sassafras bitters, and orange. This was an excellent and well-balanced craft cocktail, more savory than sweet. It had the taste of old-fashioned rootbeer, without the carbonation and sweetness, and a nice spicy edge to it.    

Favorite Home-Made Cocktails: While making numerous Frozen Margaritas this summer, I opted to make a variation, used an oak-aged Chilean Pisco rather than tequila. My frozen Piscoritas were a big hit! They lacked the bite of tequila and there was the addition of some spicy notes from the barrel-aged Pisco. The flavors of the ingredients blended very well and the cocktail went down very easily. Pisco is an under-appreciated spirit and you should try creating some cocktails with it.

Favorite Local Hard Cider: The Far From The Tree Cidery in Salem produces some of my favorite dry hard ciders. This year, I enjoyed their new Joe Frogger Spice, based on the recipe of a 200 year old cookie, and which is made from apples, maple syrup, molasses, fresh ginger, nutmeg, allspice, cloves, and local sea salt. The aroma of this cider has a dominant ginger smell, with the other spices and a hint of apple beneath the ginger. On the palate, and despite the maple syrup and molasses, it is bone-dry and the ginger remains the most prominent taste, but with a pleasant underlying melange of spice and fresh apple.

Favorite Non-Local Hard Cider: The Sidra Acebal "El Carrascu" is a Spanish hard cider, produced in the Asturias region, and made with a blend of apples, mainly Regona, Durona de Tresali, Raxao, Carrio and Limon Montes. Its taste is intriguing, very dry and acidic, with strong apple flavors, a bit of tartness, and an undertone which almost reminded me of a briny dill pickle, yet in a positive way. It has a more unique flavor for a hard cider and I very much enjoyed. It is an excellent value and Alexander Jules, which is better known for importing some killer Sherries, brought this tasty cider to the U.S.

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