A New Craft Beer Cellar In Winchester

The Passionate Foodie walks into a beer store...

I know, it sounds like the starting line from a joke but it isn't. On Monday, I checked out a newly opened beer store in Winchester. Yes, I went willingly. And even if you dislike beer, you should check out this store for its other offerings.

Kate Baker and Suzanne Schalow used to work at the Cambridge Common restaurant and embraced the craft beer movement when it started becoming more popular. They eventually wanted to strike out on their own and, in time, decided on opening a craft beer store. In 2010, they founded Craft Beer Cellar in Belmont and with their success, they have desired to open additional stores, as well as sell franchises. On Monday, they had the Grand Opening for the New England Annex in Winchester.

The primary focus of the new store is beer, and they currently carry about 400 beers, all from New England, and at least half of them are from Massachusetts. The store is only about 1/3 the size of their Belmont store, so they can't carry as much and must use their limited space to the best of their abilities. Everything is displayed well, and it is easy to see all that they carry. They will hold free tastings most Thursdays to Saturdays. This is a beer lover's haven, especially for those who love it local and craft.

I asked Kate to give me three top beer recommendations, without regard to any particular preferences. She chose the Mayflower IPA, GreySail Flagship Ale, and the Pretty Things Jack D'Or. If you need a gift for a beer lover, and don't know their taste, try one of these beers. I then asked her what was the strangest brew they carried, and she pointed me to the beers of Night Shift Brewing. For example, they make a rye ale aged on habanero peppers, a saison fermented with honey dew melon, and a wheat ale with orange blossom honey that is aged on tea leaves. Very intriguing brews.

If you need a beer glass for your brews, they also sell a small selection of glasses of various shapes and sizes.

They don't sell just beer and their other offerings are compelling. First, they have a nice selection of local Hard Ciders, including Fatty Bampkins, Bantam, Woodchuck, Farnum Hill, Angry Orchard, Citizen Cider and more. I am a big fan of hard ciders and most stores don't carry more than 2 or 3, so it is nice to see this wide selection.

They also carry a nice selection of local Meads, from places like Moonlight Meadery, Honeymaker, Green River Ambrosia and more. Mead is another beverage which most stores only carry a few choices, so it is good to see all the available options here.

And, dear to my heart, they even carry 8 Sakes, and may add more in the future. Todd, of Boston Sake, helped them make the selections and there are some excellent choices available from cool breweries like Dassai and Nanbu Bijin, as well as the Kikisui Funaguchi in a can. I look forward to the additional Sakes they will eventually add.

You will also find approximately 20 wines available, though only one of those is from a local, New England winery. The Still River Winery Apple Ice Wine. Frankly, these wines seems more as an afterthought, just to have a few for any non-beer drinkers. Though the store's focus is on beer, I think this is a lost opportunity to extend the the theme of the store. As they carry all New England beers, ciders and meads, why not also carry just New England wines? As they only carry about 20 wines, they could easily fill that number with good New England wines, from Westport River Sparkling Wines to hybrid wines from Vermont. It would make this store more unique.

Overall this is a cool store, with a beer selection sure to please and even if you don't like beer, you can check out their meads, ciders and sake. I think it is great that most everything is from New England, though I think they need to extend that to include their wines too. There is passion to be found here and I would love to hear my reader's thoughts about this new store when you check it out.

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Taste Camp: Apple, Strawberry & Honey Wines In Quebec

Wine doesn't have to be made from grapes to be delicious or interesting. During TasteCamp, our three-day exploration of the wines, beer and food of Quebec, this was made evident by numerous compelling wines made from apples, strawberries and honey. Some of these fruit wines were even better than some of grape wines we tasted. Quebec would be well served by continuing to showcase these delicious and intriguing fruit wines.

You may be familiar with Ice Wine, from Germany, Canada or elsewhere, but Quebec is the birthplace of Cidre de Glace, apple ice cider which is sometimes known as apple ice wine. Ice cider can be produced into two different ways, cryoextraction and cryoconcentration. In short, cryoextraction means that the apples are allowed to freeze on the tree before they are harvested, pressed and fermented. With cryoconcentration, the apples are harvested and pressed, and then the juice is allowed to freeze. What difference does this make for the resulting ice cider? In general, cryoextraction will produce more fresh fruit flavors, increased acidity and less oxidation. It is more expensive to produce though so many ice cider producers primarily use cryoconcentration.

Ice cider is growing in popularity in Quebec, and elsewhere, and Farm Credit Canada states that it accounts for 70% of sales in the Société Des Alcools du Québec (SAQ) local product section. About 1 million bottles are produced in Quebec each year, worth an estimated $20 million in retail. About 1/3 of the production is exported to Europe and Asia. Some ice cider is imported into the U.S. and you might know Neige, an ice cider produced by La Face Cachée de la Pomme, which I have I previously reviewed.

During our explorations, we visited with Christian Barthomeuf (pictured above), the owner of Clos Saragnat, as well as the creator of ice cider. He was also one of the first men in Quebec to plant grape vines, back in 1979. Around 1989, he decided to produce something different, and created ice cider, though in the 1980s, no one wanted to hear about cider. The wine regulating bodies refused to recognize the designation of "ice cider" until ten years later. It was difficult during those ten years to market and sell ice cider, which had to be known by other common terms, which were not actually accurate terms.

Christian has consulted with other wineries and cideries, including what would eventually become La Face Cachée de la Pomme. In 2002, Christian and Louise Dupuis founded Clos Saragnat, which occupies about 35 hectares. Their apples are organically grown and they grow some other fruits as well. They produce their ice cider through cryoextraction, though it would cost them one-third less to use just frozen juice. An assemblage of apple types are used, and Christian wants to work with the fruit and nothing else, including wood. The cidery produces less than 10,000 bottles a year, largely dependent on the results of each vintage. It is a small, artisan operation and Christian's passion for ice cider was more than evident.

Currently, Christian is advocating for new regulations on ice cider, to make producers have to place on the label the method of production. He believes people should know whether the ice cider they are drinking derives from frozen apples or frozen juice. As there are clear differences in the resulting product from each different method, as well as differences in price, I agree with Christian that it would benefit consumers for this information to be required to be on the label.

We tasted two of their ice ciders, the 2009 Avalanche and the 2009 L'original, both sold in 200ml bottles. Both were excellent, complex, liquid ambrosia that seduced the palate. The Avalanche was less sweet, though still with honey notes, and possessed some tartness, good acidity and delicate floral notes. The L'original was sweeter, with a thicker and richer mouth feel, but still good acidity. It also had more dried fruit flavors and far fewer floral notes. Which is better? It all depends on your mood at the moment.

Christian's influence can be felt at La Face Cachée de la Pomme, which means the "hidden side of the apple." They have been producing ice cider since 1994 but only commercially since 1998. They prefer to refer to their produce as "apple ice wine" so they can avoid any confusion with other ciders. Their orchards extend over 50 hectares and they grow about 30 different types of apples, though the majority as McIntosh and Spartan. The McIntosh is the essence of their Neige Premiere and Bubbly.

They currently have two types of apple tree plantings, the classic and contemporary. The classic method generates less apples per acre and it takes much longer, 10-15 years, for the tree to mature properly. The contemporary method, which was inspired by the Netherlands, takes only about 5 years to mature properly, and an acre can produce significantly more apples. As all of their harvesting is done by hand, this method is also easier to harvest. The cidery is moving toward all contemporary plantings.

Unlike Christian, La Face Cachée primarily produces apple ice wine through cryoconcentration, about 90% of their production. They use cryoextraction for their Neige Winter Harvest. They export their apple ice wines to 20-25 countries, and California is their largest U.S. market, though they are also available in Massachusetts. Unfortunately, only two of their products, the Neige Premiere and Bubbly, are currently available in the U.S. It is interesting that because of U.S. law, the cidery is not permitted to place the vintage on their labels.

I was enamored with the 2011 Bulle Rose Sparkling Cider ($18), a blend of the Geneva and Honeygold apples. It acquires its pink color from the red/pink flesh of the Geneva apple, rather than from the skin. It only has a 6% alcohol content and is made in limited quantities once a year. The delicious sparkling cider was mostly dry, fresh, crisp and bursting with apple and and red berry flavors. An excellent summer drink, and very food friendly as well.    

The Neige Bubble ($15) is made from 100% McIntosh apples and I previously tasted and enjoyed at the Boston Wine Expo. Another fun sparkling cider, perfect for summer entertaining, or just relaxing. I am also a fan of the Neige Premiere, their basic apple ice wine.

The 2009 Neige Sur Lie ($26) is intriguing, having been left on the lees for about a year, and bottled unfiltered and without any sulfur. It has a darker amber color, with apple notes but deeper flavors of caramel, nuts and almost butterscotch. It is sweet, though with balanced acidity, and possesses a lengthy and complex finish. The Neige Winter Harvest is very thick, rich and sweet with a melange of complex tastes, including caramel, apricot, lychee and dried fruits. An amazing, well balanced elixir that delights the palate and mind.

Val Caudalies Vignoble produce ciders and wines, and their orchard are planted with about a dozen different varieties, with five usually primarily in their ciders. Their 2010 Cider Liquoreaux, made from Cortland, MacIntosh, Empire, Liberty and Spartan apples, is smooth, tart and tasty while the 2011 Apple Ice Cider Reserve, made from the same apples, is sweeter with a silky mouth feel and plenty of complexity. Both were fine examples of what Quebec is doing well.

Though Union Libre Cidre & Vin produces ice ciders and wines, they are also known for another unique product, Le Cidre de Feu, fire cider. Their Ice Cider ($24), made from an assemblage of Cortland, Empire, Spartan, & McIntosh apples, is made from cryoconcentration. It has a mild sweetness and a delicious crisp apple taste with elements of honey. A fine product.

Their Fire Cider ($26) is produced by fermenting a must, which has been heated and reduced by evaporation. This process takes several months of fermentation and then it is aged in oak barrels. It has an alcohol content of 16% and is sweeter, with more caramel, maple, and nutty elements complementing the apple foundation. Their 2004 Reserve Fire Cider ($28) is aged in Jack Daniel's whiskey barrels. It is similar to the basic Fire Cider, but with deeper flavors and the added element of a whiskey aroma and taste.

Strawberries! Ferme Guy Rivest produces two tasty wines made with strawberries including La Donzelle and Mistelle de Fraises. La Donzelle is a fortified wine made with strawberries and raspberries, and it is not too sweet, with nice acidity, and a smooth, pleasant flavor. It would made for a nice dessert wine. The Mistelle de fraises is a port style wine, also made with strawberries, and it is sweeter, with tasty notes of vanilla, spice and strawberry. Another good choice for a dessert wine.

As an interesting aside, they also produce Strawberry Pearls, which uses molecular gastronomy techniques to create little red pearls, resembling fish roe, but which burst in your mouth with a strong strawberry flavor.

Finally, at one of the large tastings, one of the most interesting wines was the Les Ruchers du Troubador Sparkling Honey Wine ($25), a vin de miel mousseux. It is organic, unfiltered and aged for three years prior to release. It is semi-sweet, with honey and floral notes, and an appealing earthiness elevating its complexity.

People sometimes get overly pretentious, feeling that only wine made from vitis vinifera grapes is worthy of attention. They show disdain for hybrid grapes, and out right hate for wines made from other fruits. They are wrong in their attitude and approach. Good wine can come from many different avenues and my experiences in Quebec have shown me high quality and delicious wines made from apples, strawberries and honey. I know others who visited Quebec who felt the same. That should be your main takeaway from this post, that you should be willing to explore wines beyond vitis vinifera. You never know what treasures you might discover.

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Bantam Cider: The New Barrel Aged La Grande

"In early eighteenth-century New England, the most popular alcoholic drink, in terms of volume, was locally produced cider. Throughout much of this period, cider served as a currency. It was used to pay salaries and product prices could be quoted in barrels of cider."
--Drink: A Cultural History of Alcohol by Iain Gately (p.152)

A year ago, I met Michele da Silva and Dana Masterpolo, the passionate owners of Bantam Cider, a new local cidery in Cambridge. I tasted and enjoyed their first product, the Wunderkind, and it was the Runner-Up for my 2012 Favorite Hard Cider. They have now released their second cider, La Grande, and they offered to send me a sample to try. I was eager to taste this new barrel aged cider.

La Grande is a blend of local apples, including about 40% of the Reine de Pomme, a French heirloom cider apple. The Reine de Pomme ("Queen of the Apple") is sourced from two small orchards in the Pioneer Valley of Massachusetts. This apple seems to have a murky origin in France, though it apparently has existed for at least one hundred years, and likely much longer. It is known to possess strong tannins and a bitter taste so it is not considered a good apple to eat though it can produce an excellent cider.

Cider making has a lengthy history in France, extending back over 1000 years. When the cider press was invented in the 13th century, cider production really took off. In France, they grow plenty of orchards of cider apples, many which are not good for eating, but which can produce excellent ciders. With a nod to these French roots, La Grande is Bantam's La Grande Dame, their Great Lady.

La Grande uses both wild and cultivated yeasts and it is fermented dry. Though they add a little bit of honey to their Wunderkind, no honey is added to La Grande. The cider is then aged in 60 gallon used barrels for about four months. They use about 60% bourbon barrels and about 40% rum barrels, which have been sourced from a variety of places, from Kentucky to New York. It is also bottled unfined and unfiltered, with an alcohol content of 6.9%.

Their inspiration for La Grande seems to have been their desire to highlight some of the special apples they have discovered in Western Massachusetts, like the Reine de Pomme. They also wanted this cider to be honest and unadulterated, which is the reason it is dry, unfined and unfiltered.

La Grande is a very different cider from their Wunderkind, which has a light sweetness and a fuller body. La Grande has a golden amber color, though you will find it is a bit cloudy and there may be some sediment in the bottle as it is unfiltered. Don't let that prevent you from tasting this cider, and it shouldn't detract from its taste either. It is a dry cider, with a lean, crisp and clean apple flavor and a mild effervescence, lightly refreshing bubbles. On the finish is where the barrel aging seemed to shine forth the boldest, providing an interesting and subdued bourbon flavor.

This is a compelling cider, and I enjoyed it even more than the Wunderkind as I preferred its clean dryness. The added complexity on the finish is another benefit and La Grande receives my hearty recommendation. You will find La Grande sold in 22 ounce bottles for approximately $8.99 and they are now available in select stores in the Greater Boston area. Bantam Cider suggests pairing La Grande with cheese, pork or chocolate though I think it would work with other dishes as well, from roast chicken to burgers. During the summer, this is going to be an excellent cider to sip outside while you enjoy the sun.

Michele and Dana have produced a winner cider, and I look forward to drinking more La Grande in the coming months, as well as anticipating the next new cider they produce.

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2012: Favorite Spirits & 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 2012. I have already posted my Top Ten Wines Under $15, Top Ten Wines Over $15, Top Wines Over $50 and Favorite Wine Related Items 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 Spirit & Cocktail Event: The first Boston Cocktail Summit was held this past October, a three day event dedicated to a great diversity of spirits and cocktails. Though there were a few logistical issues, which are common with most large, first time events, there was much to like about this summit. A myriad of interesting and informative seminars and discussions, three spirit tasting rooms, plenty of parties and much more. I had tons of fun, learned lots, consumed copious amounts of delicious spirits and cocktails and met plenty of cool people. I eagerly look forward to the next Summit and encourage everyone to check it out as well.

Favorite Spirits Trip: Last May, I visited Louisville, Kentucky to see the Kentucky Derby but also made plans to explore the world of bourbon. I got to hang out with my good friend Fred Minnick, who also put us up in his home for part of our trip. In addition, Fred helped me with some of my bourbon plans. I visited the distilleries of Four Roses and Buffalo Trace as well as met the owners of Jefferson's Bourbon. At different restaurants and bars, I sampled a myriad of bourbons, both straight and in cocktails (like Mint Juleps), as well as savored several foods prepared with bourbon, including a killer bourbon bread pudding. I had an exceptional time in Louisville and highly recommend it to anyone who loves bourbon. You should also check out my two Bourbon 101 posts, Part 1 and Part 2.

Favorite Bourbon: It is simply too difficult to choose a single favorite out of all the bourbons I tasted this year. There were too many bourbons that impressed me with their complexity, flavors, texture and more. So I will just list a handful of the bourbons which especially intrigued me, including: Elijah Craig 18 Year Old, Four Roses Japanese bourbons, Jefferson's Bourbons, Van Winkle Special Reserve, and Eagle Rare Antique. The bourbon world has much to offer and is well worthy of an exploration. Your palate will thank you.

Favorite Unusual Bourbon: If you like Bailey's Irish Cream, you will be amazed by the Buffalo Trace Bourbon Cream Liqueur. It is made with real cream and has a rich, creamy and sweet taste, just pure hedonistic pleasure. I even tried some mixed with some root beer, which was kind of like a float without the ice cream, and it was delicious. Sadly, this is currently only available at the distillery but we can hope that they will distribute it outside Kentucky in the near future.

Favorite Spirits Dinner: Dinners paired with spirits and cocktails are starting to make their presence in Boston and I am a big supporter. The Glenmorangie Distillery Dinner at Avila was an exceptional event, with plenty of superb food and scotch. The distillery has a diverse portfolio of scotches, each presenting a unique flavor profile, and the pairings worked quite well. My favorite was their 18 Year Old, which is finished in Oloroso Sherry casks. The dinner, from the Goat Cheese Croquettes to the Wagyu Beef Cheeks, impressed me, especially as my last experience at the restaurant, years before, had been less than stellar. I hope the trend of spirit paired dinners continues to grow in 2013.

Favorite Scotch: Again, this was a tough choice but I felt there was one Scotch that eeked out a win against the others, though the race was extremely close. The Glenlivet Nàdurra is a 16 year old Scotch, which is unfiltered and left at cask strength, so it has an alcohol content of 54%. I found the Nàdurra to possess very intense and complex flavors, a harmonious collection of spice, herbs, honey and much more. You really need to sit with a glass of this and sip it slowly, to better understand its nuances. Though there is some heat from the alcohol, it is much more balanced than you might think.

Favorite Blended Scotch: The blended Scotch, Pig's Nose by Spencerfield, received its name from an old saying: "Tis said that our Scotch is as soft and as smooth as a Pig's Nose." It certainly lives up to its name, presenting a silky smooth mouth feel that caresses your palate. It is a blend of oak-aged Speyside, Islay and Lowland malts with Invergordon gentle grain whiskies. Its flavors run the gamut from caramel to nuts, from dried fruits to subtle smoke notes. A very easy drinking and delicious blended Scotch, it is something to savor and enjoy.

Favorite Irish Whiskey: This category was a tie between the The Irishman Single Malt and the Jameson Black Barrel. The Irishman is produced from 100% malted barley, triple distilled and then matured in first-fill bourbon and sherry oak casks. It is a more serious whiskey, being complex, subtle and intriguing. There is less sweetness and more spice than their Original Clan and the finish is even longer and more pleasing. This is definitely a whiskey to slowly sip and savor, and will appeal to all whiskey aficionados. The Jameson was created to make a sweeter style whiskey and I believe they succeeded in their objective. The Black Barrel is a blend of pot still whiskey and small batch grain whiskey, and they use virgin bourbon casks for aging. It has a sweet aroma, actually reminding me a bit of a nice bourbon, and on the palate, there is plenty of sweetness, yet not cloying. There were creamy tastes of vanilla, caramel, honey and even toasted marshmallow. It was mellow and smooth, with a lengthy and pleasing finish. A fine sipping whiskey, especially on a chilly autumn or winter evening.

Favorite Rye Whisky: Whistlepig Straight Rye Whiskey is made from 100% Rye, which currently comes from Canada, and it is aged and bottled at a farm in Vermont. The rye is 100 proof and has been aged a minimum of 10 years, seven in new, charred oak barrels and three more in used bourbon barrels. The aroma is a complex melange of appealing spice notes, all which present themselves up front on the palate, including some clove, anise, nutmeg, as well as hints of vanilla and caramel. It is the lengthy finish though that is even more impressive, silky smooth with a rich and compelling taste of butterscotch, vanilla and mint. This is definitely a fine sipping whiskey, something to slow savor with good friends.

Favorite Local Rums: Rum is once again being produced in Massachusetts and the new micro-distilleries are creating some tasty products. My two favorite local rums include a white and an amber. Andrew Cabot of Privateer Rum produces the compelling Silver Reserve White Rum, made only from cane sugar and brown sugar, without any molasses. It is 80 proof, and had a very appealing nose, smells of tropical fruit, such as banana, with herbal accents. Both come out on the palate as well, especially the herbs, such as anise and fennel. It actually presents a fairly complex taste, very different from many other white rums, and I very much enjoyed its herbal elements. In addition, it is fairly smooth on the palate, with only a mild bite on the finish, and I could easily drink it on its own. On the other hand, Turkey Shore Distilleries makes an impressive amber rum, Old Ipswich Tavern Style Amber.  I was really enamored with this rum, which had plenty of complexity and depth, and interesting flavors of vanilla, caramel, butterscotch, herbs and a subtle smoky aspect. It actually reminded me of a whiskey in some regards, and I would certainly drink this on its own rather than mix into a cocktail.

Favorite Domestic Rum (Non-Local): Made in Colorado, the Montanya Distillers Oro Dark Rum is produced from water, sugar cane (from Maui, Hawaii), yeast and honey. It is aged in a fresh, American oak whiskey barrel that previously held Stranahan's Colorado Whiskey. The Oro was a fine sipping rum, with a pleasant blend of flavors, including vanilla, honey, caramel, and mocha hints. Nice complexity, great flavors and a satisfying finish.

Favorite Spiced Rum: The good folks from Turkey Shore Distilleries have made a limited edition Old Ipswich Golden Marsh Spiced Rum, basically a blend of 80% of their White Cap rum and 20% of their Tavern Style Amber with the addition of ten different spices. The rum presents a bright, golden yellow color and a spicy aroma, which will bring to mind autumn and cool weather. It has a smooth taste, with delicious fall spice notes and hints of orange peel. This is definitely a rum to enjoy now, either on its own or in a cocktail. Try it with some hot apple cider.

Favorite Flavored Rum: The Dunc's Mill Elderflower Rum is an intriguing flavored rum made in Vermont. It is created with Vermont elderflower blossoms and Austrian elder essence, which is infused into a light rum. I was impressed with this rum, which possessed a delightful floral aroma, and on the palate was smooth, clean and dry with a prominent, but not overwhelming, taste of elderflower. It was a well balanced spirit which reminded me somewhat of a dry version of St. Germain Elderflower Liqueur.

Favorite Vodka: I am very selective when it comes to vodka but Cariel Vodka was able to appeal to me. Made in Sweden, it is created from Swedish winter wheat and barley, as well as glacial water from Lake Vattern. I found the vodka to have an almost subtle sweetness to the aroma, with an intriguing and smooth taste, elements of herbs, grain, and subtle peach flavors. It is definitely not a tasteless vodka but rather presents an enticing melange of subtle tastes. Great on its own or in a cocktail.

Favorite Flavored Vodka: I am generally not a fan of flavored vodkas, but I did like the Cariel Vanilla Vodka, which sees the addition of vanilla from Southern India and Madagascar. It had a big, bold vanilla aroma and flavor, yet it remained only mildly sweet, not cloying or artificial like many other flavored vodkas. I can see this working well in the right cocktail.

Favorite Tequila: The Tanteo Jalapeno Infused Blanco Tequila is a blanco tequila infused with hand-sliced, organic jalapenos which are mixed in a 10,000 gallon tank with the tequila. On the nose, there are some grassy notes as well as the typical agave, and on the palate, the tequila flavor was very prominent up front. On the finish, rather than the usual tequila bite, you ended up with a spicy and delicious jalapeno burn. It was not overly spicy, but very noticeable and I loved that heat. I could easily enjoy this on its own though it would make great cocktails as well.

Favorite Pisco: The Macchu Pisco La Diablada is intended to be a high-end Peruvian Pisco and is currently not available in the U.S. but that will hopefully change soon. They only make 1000 bottles so even when it becomes available, it will be in very limited supply. La Diablada is a blend of 3 Pisco grapes: Quebranta, Moscatel and Italia that is rested, not aged, for about 18 months and sees no oak. It is very aromatic with a smooth taste of herbs and fruit, with some underlying spiciness. A complex taste with a lengthy and pleasing finish. Though many know of the Pisco Sour, this is a Pisco that you might want to enjoy on its own, rather than as the base for a cocktail.

Favorite Mezcal: Delirio de Oaxaca is a traditional palenque in Matatlan, Oaxaca, producing Mezcal by Master Distiller Fernando Santibanez. The Mezcal Joven is double distilled in copper alembics from 100% Agave Espadin and only 10,000 bottles were produced. It had an intriguing smoky nose with a prominent taste of agave fruit and a mild smokiness. Quite tasty and I could drink it on its own or in a cocktail. The Mezcal Reposado has been aged for about 4 months in lightly toasted American oak and only 5000 bottles were produced. It had a lighter nose of smoke, and on the palate it was softer and more subtle, with the same delicious fruit flavors and hints of smoke. Again, another winner. My preference between the two, by a slim margin, is the Reposado.

Favorite Simple Cocktail: In the hot Douro region of Portugal, the Port and Tonic cocktail is very popular. I had the Fonseca Siroco White Port, a dry Port, with some added tonic in a tall glass on the rocks, with a lemon slice. It reminded me of a vodka & tonic, but with more citrus flavors and a slight nuttiness. It was a clean and refreshing cocktail, perfect for a summer day.

Favorite Cocktail: Post 390 has created two similar cocktails, the Peach n' Pig and the Fig n' Pig. The Peach n' Pig was bacon infused and made with house-smoked Bulleit Bourbon, Punt E Mes, homemade peach simple syrup, homemade bitters, and a grilled peach garnish. It was a well balanced drink, smoky with a mild sweetness and nice vanilla and peach flavors. The Fig n' Pig was similar, but with Fig instead of the Peach, and it pleased me even more, with a greater depth of flavor. Both also paired well with food, especially pork dishes.

Favorite Margarita: The Masa restaurant, with locations in Boston and Woburn, infuses their own Reposado tequila to make a Habanero Watermelon Margarita. I love the taste of watermelon and this cocktail presented a nice watermelon taste, not too sweet, with a tequila undertone and a very spicy finish. If you love fiery heat, then you should check out this Margarita.

Favorite Frozen Cocktail: I think there is a pattern here as I am once again raving about another spicy cocktail, this time the Burro Colada from the Painted Burro. The Burro Colada is a frozen cocktail made with Ron Virgin, Cream of Coconut and Cayenne Pineapple Juice. The addition of the cayenne elevated this cocktail, providing a delicious spicy kick on the finish, balancing out the initial chill. A great variation on the traditional Pina Colada.

Favorite Restaurant/Bar For Cocktails: Though there are plenty of excellent places to get cocktails in the Boston area, I want to highlight three places which especially impressed me this year. The Painted Burro, with its huge list of tequilas and mezcals and intriguing cocktails and margaritas. Post 390, with its fresh ingredients and innovative cocktail creations like the Fig n' Pig. ArtBar, with a constantly changing list of intriguing and well made cocktails (plus killer sweet potato tots).

Cocktail Cupcakes: Cupcakes are another trend which I wish wasn't still saturating the market. However, there are still a few standouts worthy of recognition. Cakes For Occasions, in Danvers, has created their Cupcakes After 5, where they use alcohol to make a variety of cupcakes. First, the cupcakes were compelling, all properly moist while the frosting was light and creamy. Second, some of the flavors were impressive, including the Rum & Coke, Sam Adams Cream Stout, and the Bailey's Irish Cream. They showcased the flavors of the alcohol without overwhelming the cupcakes. These cupcakes are still relatively new and they are continuing to hone the flavors, creating new ones all the time.

Favorite Hard Cider: The Woodchuck Farmhouse Select Original '91 is a small batch hard cider made with Vermont apples and Belgian beer yeast. The '91 simply reflects the year that Woodchuck started production, and does not indicate the year of brewing. It has an alcohol content of 6.9% and is unfiltered, so it looks a bit cloudy and there are tiny pieces of apple still in it. It is primarily dry with a fascinating and complex taste of apple and spice notes. It is absolutely delicious, well balanced, and once you have a glass, you will desire another. Some hard ciders are simple but tasty drinks while others attain for higher heights, to be something to slowly savor and enjoy. This Farmhouse Select reaches those heights.

Runner-Up Hard Cider: Made in Somerville, the Bantam Cider also impresses. It contains only fermented pressed apples, honey and sulfites. The apples are a mix of Cortland, Empire, Macintosh and green apples, all from western Massachusetts. They use a sparkling wine yeast and ferment it dry, adding the honey later more for body than sweetness. It has an alcohol content of 6%, is gluten free and is mostly dry, with only a light sweetness. There are lots of tasty apple flavors, hints of some floral elements and a fuller body than some other hard ciders. It was refreshing and the type of hard cider that you can easily drink a few bottles on a nice summer day.

Favorite Beer: I am generally not a beer guy so you rarely see beer reviews on my site. But this year I tasted a beer which did appeal to me, the Innis and Gunn Rum Cask. Innis and Gunn is a Scottish brewery, established in 2003, and they oak age their beers. This limited edition beer is aged in old rum barrels. This beer has a deep reddish color and the taste is compelling, a melange of tropical fruit and spice with a very mild beer flavor. It reminded me of the Caribbean, and I could see it also being food friendly. Even if you dislike beer, you should give this a chance.

Favorite New Alcohol Column: This year, I started a new series on my blog called Authors, Alcohol & Accolades. There are currently six installments of this series, each containing interviews with four different authors, asking them about their favorite drinks, alcoholic and nonalcoholic. In addition, each of the authors has written books which I enjoyed so I also provide book recommendations in these posts. It has been a fun series, and it has been cool to learn what some of my favorite authors like to drink.

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

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Vermont Cheesemakers Festival: The Beverages

Smile and say "Cheese." Vermont cheese. 

This past Sunday, I journeyed to Vermont, just south of Burlington, to attend the 4th Annual Vermont Cheesemakers’ Festival at Shelburne Farms. This was my third time attending this event, and I was invited as a member of the media. Presented by the Vermont Cheese Council, the event showcased over 40 Vermont cheesemakers, presenting more than 200 Vermont cheeses for sampling. If all that cheese doesn't excite you, then maybe you need to check your pulse. Rachel Schaal, of the Vermont Cheese Council presented an interesting statistic, "In fact, Vermont has the highest number of cheesemakers per capita." Sorry Wisconsin.

The festival is held in a beautiful setting, in a Coach Barn located on a huge estate and the barn is situated next to the shore of Lake Champlain. In addition to the multitude of cheeses, there were also a number of specialty food vendors, selling items such as candy, croutons, pickled vegetables, hot sauces, and more. Plus, you could find numerous Vermont wineries, breweries and distilleries providing tastings of their products. The only criticism is that this event gets very crowded, so that you will have to wait in line for many of the samples, especially at the alcohol tables. Fortunately, the press gets into the event an hour earlier than the public, so we have the opportunity to speak with the various vendors in a more relaxed setting.

In this post, I am going to highlight some of the beverages, primarily alcoholic, which most interested me. I did not taste all of the alcohols that were available, though I have tasted many of them on prior visits.

One of my best finds at the event was the WhistlePig Straight Rye Whiskey ($70), a small batch rye. By U.S. law, "rye whiskey" must be produced from a mash that is at least 51% rye, be distilled to no more than 160 proof, and aged in charred, new oak barrels. To be "straight" rye whiskey, it must also be aged for at least two years. Prior to Prohibition, rye whiskey was very popular and even George Washington produced some. But its popularity waned though we have begun to see a surge in popularity in recent years. The key to the taste of rye whiskey is its spicy component.

Whistlepig was founded in 2006 by Raj Peter Bhakta and he hired Master Distiller David Pickerell, who spent 14 years at Maker's Mark, to produce a rye whiskey. Raj purchased an old dairy farm in Shoreham, Vermont, and is currently planting rye, with an eventual goal of becoming the only single estate rye distillery in the U.S. Whistlepig is made from 100% Rye, which currently comes from Canada, and it is now aged and bottled at the farm in Shoreham. The rye is 100 proof and has been aged a minimum of 10 years, seven in new, charred oak barrels and three more in used bourbon barrels. It was initially released in 2010 and only 1000 cases were produced, though 2011 production may have doubled that figure.

The aroma of the Whistlepig is a complex melange of appealing spice notes, all which present themselves up front on the palate, including some clove, anise, nutmeg, as well as hints of vanilla and caramel. It is the lengthy finish though that is even more impressive, silky smooth with a rich and compelling taste of butterscotch, vanilla and mint. This is definitely a fine sipping whiskey, something to slow savor with good friends. It will appeal to both newcomers to rye whiskey as well as those who already enjoy such spicy spirits. Highly recommended!

I love vodka, but I am very picky as I prefer my vodka ice cold, maybe on ice, but with nothing else added. I enjoy some vodka cocktails too, but my preference is the vodka on its own. The Barr Hill Vodka ($57), produced by Caledonia Spirits in Hardwick, Vermont, intrigued me. Caledonia is a distillery and winery founded by Todd Hardie, who has been a beekeeper since 1965. In 2006, he started working with a local wine maker to produce mead, a natural fit considering his beekeeping. Caledonia also produces Gin, Elderberry Cordial and Vodka.

The Barr Hill Vodka is produced from 100% organic, raw northern honey and is 80 proof. The honey is cold fermented for several weeks before it is distilled. They state, "The result is a pure spirit that reflects the floral characteristics of a given honey run’s blossoms." The vodka has a honey aroma, and up front, there is a mild sweetness, a nice honey with hints of floral elements, and on the finish it tastes much more like a vodka, with a bit of harshness. Personally, I would not drink this vodka on its own, but I think it would work well in a cocktail, providing some sweetness. This is an expensive vodka, in large part likely due to high production costs, so it receives a qualified recommendation.

Several different apple ice ciders were offered at the festival, some of which I have tasted before. One of the new ones to me was the Newhall Farm Ice Cider ($18 for 187ml), which debuted in 2012.  Linda and Ted Fondulas are Directors of a farm in Reading, Vermont, where they also raise heritage breeds in a natural and sustainable manner. Only organic sprays are used in their orchards and their wine making style tends toward noninterventionist, though they do add yeast. This ice cider uses more traditional dessert apples, has an alcohol content of 12% and about 14% of residual sugar. This was impressive, with a mild sweetness, well balanced with acidity, and it had a rich and compelling nuanced apple flavor. This would be an excellent pairing for cheese.

Another new beverage to me was the Windfall Orchard Ice Cider ($27 for 375ml), produced from a collaboration of Brad Koehler of Windall Orchards in Cornwall, Vermont, and Eden Ice Cider. All of the apples, about 30 different traditional and heirloom varieties, come from a small 80 tree plot. Only apples are used, and there are no colorings, sugar or flavorings added to the ice cider. It takes over 8 pounds of apples to produce one 375ml bottle, and only 100 cases were made. The ice cider has an alcohol content of 9% and about 15% of residual sugar. Compared to the Newhall, this is a little sweeter and richer, though still with good acidity, and with an intriguing and complex apple flavor, with subtle hints of tartness.

Champlain Orchards produces Pruner's Pride Hard Cider, a blend of "ecologically grown" Macintosh and Empire apples that is produced in more of an English style. I liked the taste of this dry and slightly effervescent cider, which had a subtle but pleasant apple taste, with some tartness. They also make a Semi-Dry Hard Cider and an Apple Cranberry Hard Cider. In addition, they produce a couple apple ice ciders.

Not every beverage at the festival was alcoholic. Kimball Brook Farm, in North Ferrisburgh, Vermont, has been certified organic since 2005 and raises about 200 Jersey and Holstein cows. Their organic milks range from whole milk to 1% milk, from chocolate milk to heavy cream.  The White Whole Milk is rich and creamy, with a nice clean taste. The Chocolate Whole Milk, which you must shake before pouring as it does not contain any stabilizers, was excellent with a rich, but milder chocolate flavor. This was well balanced, rather than possessing an over powering chocolate flavor. It also was not too sweet either. The Heavy Cream is decadently lush and creamy. These all taste like milk should taste. 

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Taste of The Nation: Helping Feed The Children

Cue the irony, a large group of people gorging on plentiful food and alcohol while nearly 17 million children struggle with hunger. Fortunately, the event is aimed at alleviating the problems of childhood hunger, and 100% of all ticket sales go directly to these efforts.

The Taste of the Nation, which was established in 1988, has run numerous events, all across the country, bringing together chefs, mixologists, wineries, bakers, and more all to help fight childhood hunger. Ticket sales directly support Share Our Strength’s efforts and this year's funds went to their program,No Kid Hungry. This is a very serious problem and this event is doing something significant to combat it, and all of the participants, who mostly have donated their time, food and drink, deserve kudos for their efforts.

I had a fun and delicious time at this event, tasting many interesting dishes, wines and cocktails while getting the chance to chat with some chefs and vendors. It was not overly crowded so you didn't have to wait at most of the tables. I want to highlight several special items at the event, some very new to me, others which continue to impress.

Seafood charcuterie is up and coming, and I definitely want to write a story on it soon. It is an intriguing idea and seems to work well from prior items I have tried.  606 Congress presented a Monkfish Chorizo, which is made with monkfish, cream, egg whites, and chorizo spices. It was tasty, with a creamy texture to it and the spices added a nice balance.

Masa, with locations in Boston and Woburn,  infuses their own Reposado tequila to make a Habanero Watermelon Margarita. I love the taste of watermelon and this cocktail presented a nice watermelon taste, not too sweet, with a tequila undertone and a very spicy finish. I would have enjoyed a big glass of this refreshing, spicy margarita and will have to stop by the restaurant to have it once again.

Mat and Evan of Turkey Shore Distilleries, makers of Old Ipswich Rum, were pouring some of their rum and they recently won three medals at the American Distilling Institute's 9th Annual Craft Distilling Conference & Vendor Expo. Their award is pictured above, a mini-still which actually works! I previously reviewed their distillery and rums, which are worthy of your attention. On May 5, the public is invited to attend Turkey Shore Distilleries' one-year Anniversary Celebration and Rum Release party from 1pm-5pm at their headquarters at 23 Hayward Street in Ipswich.

A bowl of savory and salty Crispy Pig's Ear Chicharrones made by Franklin Cafe. A perfect snack and I wish I had a bowl in front of me right now.

Chef Jason Santos of Blue Inc. served up some Pastrami Dumplings, which were very crunchy, reminding me more of wontons than dumplings. The pastrami fitting went well with the crunchy coating and they were also an excellent comfort food.

Chef Jose Duarte of Taranta, who I often see at charity events, presented an intriguing dessert, a smooth and creamy pudding-like item that uses lucuma, a Peruvian fruit which is also known as egg fruit because its flesh seems to resemble the texture of a hard boiled egg. It reminded me of a delicious butterscotch pudding,  and I had a couple of them because they were so good. Peruvian ingredients deserve much more respect as their diversity offers so many intriguing flavors.

Of all the wines I tasted, the best value finds were two wines from Biohof Pratsch, an organically certified Austrian winery. Both wines were in one-liter bottles, which is 1/3 more than a usual wine bottle, and cost only $13, which would be equivalent to about $9.30 for a regular 750ml bottle. The 2010 Gruner Veltliner was crisp and dry with bright citrus flavors and hints of spice. A very refreshing wine that would be excellent with food or just as a summer sipper. The 2009 Zweigelt was light bodied and smooth with plenty of tasty red fruit flavors. Another easy drinking and flavorful wine, and both also only have 12% alcohol. Excellent values and both are strongly recommended.

I had the pleasure to meet Michele da Silva and Dana Masterpolo, the owners of Bantam Cider, a new cidery in Inman Square, Cambridge. The cidery opened last January and they currently sell a single product, the Wunderkind, which was named in honor of Amelia Earhart. The cider contains only fermented pressed apples, honey and sulfites. The apples are a mix of Cortland, Empire, Macintosh and green apples, all from western Massachusetts. They use a sparkling wine yeast and ferment it dry, adding the honey later more for body than sweetness. It has an alcohol content of 6%, is gluten free and sells in a 650ml bottle for about $8.  

Michele and Dana wanted to make a hard cider that would be accessible to all. They also have plans to make other varieties in the future. In addition, they self distribute so they are still trying to get their product into more venues. I was impressed with the Wunderkind's taste, which was mostly dry, with only a light sweetness, lots of tasty apple flavors, hints of some floral elements and a fuller body than some other hard ciders. It was refreshing and the type of hard cider that you can easily drink a few bottles on a nice summer day.

Michele and Dana emphasized that the cider was food friendly too, pairing well with cheese and spicy Asian dishes. With all of the new artisan breweries and distilleries sprouting up, many of them appear to be run by men so it is good to see women getting involved as well. They have created a good product here, and I look forward to seeing what else they will develop in the near future.

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New England Food Show: Favorite Finds

From Sweet Potato Biscuits to Rum, the pleasures of local businesses.

The New England Food Show took place at the same time and location as the International Boston Seafood Show and though I devoted plenty of time to the seafood show, I made some time to check out the exhibit booths at the NE Food Show. This was a trade show, much of it devoted to the food services industry, and you could find everything from water dispensers to flatware, from cutlery to signage. In addition, there were numerous food products, often with samples, from hot dogs to donuts, as well as alcoholic beverages, including beer, wine and spirits.

There are three food products that I want to highlight, those which made the greatestest impression on me. In addition, I will showcase four producers of alcohol, from hard cider to rum, and most of them are local producers as well. I will be following up on a few of these items, for additional information and further tastings, so you may read about them, in greater detail, at a future date.

Killer Sweet Potato Biscuits! Gagne Foods, located in Bath, Maine, had its start about thirty years ago when Chef Michael Gagne created his special Cream Cheese Biscuits. The biscuits were first sold in his restaurant and later expanded to being sold in various other venues in Maine. When the demand for the biscuits out grew their production capability, they created a larger manufacturing facility. Their biscuits can now be found in some bakeries and artisan food shops as well as in the refrigerated section of various supermarkets. As an average price, you can a package of four fresh biscuits at a bakery for $4.49 or a box of  six frozen biscuits at a supermarket for $4.99.

They produce a line of baked goods, including several types of biscuits. The original Cream Cheese Biscuit uses cream cheese and butter rather than shortening. You can also find Sweet Potato Biscuits, Cheddar Chive Biscuits, Buttermilk Biscuits and Herb Parmesan Biscuits. The Sweet Potato Biscuit thoroughly impressed me, with its soft, multi-layered biscuit and prominent sweet potato taste. A nice blend of flavors, an excellent texture, and very addictive. I actually visited their booth each of the three days just to have more of the sweet potato biscuits. Their Chocolate Brownie Biscuit was also very tasty, with a rich chocolaty flavor and moist texture.

I am very picky about my Cinnamon Rolls, with my Mom's cinnamon rolls serving as the standard for all others. I have to say that these did very well, with plenty of cinnamon and a soft pastry with hints of crispness. Far too many lack sufficient cinnamon, or the pastry is too tough and hard. These satisfied me and are worthy of my recommendation.

Kettle Cuisine, located in Chelsea, Massachusetts, was founded in 1986 and produces a full line of soups, at least over 50 varieties. They sell their soups to restaurants and other food services, as well as selling some at supermarkets. These are all natural soups and they produce all of their own stocks. A number of the soups are vegetarian, dairy free, gluten free or low fat. It appears that ten of their soups are currently available in single serving sizes at local supermarkets. I tried several of their soups, such as New England Clam Chowder and Chicken Tortellini Soup. Both were very flavorful, and the chowder was an excellent consistency, neither too thick or thin. I would have ordered either of these two soups at a restaurant.

My favorite of their soups was the Coconut Curry Chicken Soup, a tasty and well balanced soup with a rich coconut flavor and a mildly spicy kick. This soup is both dairy and gluten free, and I would have loved a huge bowl with some naan bread.

For a healthier snack, you might want to consider Mini Pops, air popped sorghum grains. The company launched its full product line in January 2011, and the Mini Pops are organic, gluten free, corn free, and Kosher. Popped sorghum has been popular in Africa and India for hundreds of years, though it is very new to the U.S. Compared to popcorn, the Mini Pops are much smaller, though they taste very similar. Mini Pops come in a variety of flavors, such as Itsy Bitsy Chili Cheese, Itty Bitty Butter, and Baby White Cheddar. These flavored ones were interesting and tasty too, especially the spicier varieties. The Cutie Caramel Clusters were also a good choice, sweet but not overly so, and similar in some respects to caramel corn.

As a lover of hard cider, I had looked forward to checking out Fatty Bampkins Maine Draft Cider at the food show. Produced in South Casco, Maine, they use only 100% fresh cider which has been pressed at Ricker Hill Orchards in Turner, Maine. The only other ingredients they use are yeast, apple juice, sorbates and sulfites as preservatives. They produce only two batches each year, the first from the initial pressing of apples in November. They save some of the apples for a second pressing in February.

Six apple varieties are used, and each is fermented separately, with three different yeasts, yielding 18 different ciders. The ciders are aged for about four months in used bourbon and rye barrels. Those ciders are then blended together and filtered for the final product. The hard cider is gluten free. When they first began, they produced an initial run of 2000 gallons and last year they made 12,000 gallons. They won't produce any flavored hard ciders, and stated that in Massachusetts, if you add any flavorings, then you are not legally permitted to call it a cider. One of their future plans is to add a new apple variety each year, to further expand the complexity and flavor of their hard cider.

They currently produce two different hard ciders, the Original and Dry, and they are available for draft or in bottles. You can purchase a 1/2 or 1/4 barrel for drafts, or buy a 22 ounce bottles, which generally sells for $6.99. They should be available in Massachusetts in April. The Original is made in a more European style and has an alcohol content of 5% and 8 grams of sugar per 12 ounces. It had a clean and crisp taste, with prominent and delicious apple flavors and a mild sweetness. It certainly would be refreshing on a warm day and its lower sweetness means you could drink a few bottles without overdosing on sugar. The Dry has an alcohol content of 6.8% and 1.1  grams of sugar per 12 ounces and is similar in taste though far more dry, and with a bit of tartness on the finish. I enjoyed both ciders and would like to do some taste tests pitting them against a few other hard ciders.

Finding new and delicious Spanish wines always delights me. The Clos Pons winery is located in the Spanish D.O. of Costers del Segre, which is roughly located in the northeast corner of Spain, close to Pyrenees. Within that D.O., the winery is in the Les Garrigues district and the Pons family has been growing olives and producing olive oil since 1945. Olive trees are the most common crop in this region, and the soil is generally very dry. Though they were pouring samples of their olive oil at the food show, I only sampled their three wines.

The 2010 Clos Pons Sisquella (named after the owner's aunt) is an intriguing blend of Garnacha Blanca, Albarino, and Moscatel de Alejandria. With an alcohol content of 13.5%, the Garnacha Blanca was fermented and aged with battonage in French oak for 4 months. I loved the unique taste of this wine, a balanced melange of bright fruit, especially pineapple and citrus, with restrained spice notes and floral elements. A very compelling white wine, with plenty of depth.

The 2009 Clos Pons Alges (named for the area where the vines are located) is a blend of Tempranillo, Garnacha, and Syrah. With an alcohol content of 14.5%, it spends about 9 months in new and used oak, 80% French and 20% American. This is a big and bold wine, with strong blackfruit and licorice flavors and a rich spiciness. This is something you want with a thick, juicy steak.

In comparison, there is the 2008 Clos Pons Roc Nu (the name meaning "new rock" and Roc also being the name of the owner's son). This is a blend of Tempranillo, Garnacha, and Cabernet Sauvignon which has an alcohol content of 14% and spends about 12 months in new and used French oak. It is a much silkier wine, lacking the bold spices of the Alges, yet still retaining some more subtle spice elements. The Roc Nu has more concentrated blackfruit flavors with touches of mocha and violets. With a lengthy and satisfying finish, this is a more elegant wine than the muscular Alges.

All three wines come with my recommendation.

Ryan & Wood Inc., Distilleries is another local, artisan distillery, and has been around since 2006 in Gloucester, Massachusetts. It was founded by Bob Ryan and Dave Wood, and they currently produce four spirits, including gin, vodka, rum and rye whiskey. I plan to make a visit to the distillery in the near future, so will only give some basic tasting notes for now, which I hope to expand upon later.

The Knockabout Gin is made with 10 botanicals, and though I am not a big fan of gin, this actually wasn't too bad, especially considering the juniper flavor was more muted. The Beauport Vodka is a produced from a blend of barley, wheat and rye and I consider more a mixing vodka, rather than something I would enjoy on its own.

The Folly Cove Rum, which spends about 18 months in a 30 gallon, used Jack Daniel's barrel, possesses an alluring aroma and a smooth, flavorful taste with a nice depth to it. This would make a good sipping rum, or blended into a cocktail. The Straight Rye Whiskey spends about three years in a new, charred American oak barrel, and also possessed a relatively smooth taste with only a mild but pleasant burn on the finish. It had rich flavors, with hints of smoke, and was very pleasing. Both the Rum and Rye would be my preferences.

Still River Winery, of whom I have previously raved about, now produces a Sparkling Apple Ice Wine. This bubbly was originally produced for the owner's son's wedding but it was enjoyed so much, his family and friends wanted more. Thus, about six months ago, he started making it, and has produced about 100 gallons. In comparison, in 2011, he produced 1200 gallons of still apple ice wine. I enjoyed the flavor, lots of delicious apple notes, refreshing bubbles and it was not overly sweet. It is likely to be a real crowd pleaser. My only issue is that it is expensive, $16.99 for a 187ml bottle or $64.99 for a 750ml bottle. Yes, supplies are very limited and production is laborious, but the price puts it on the equivalent with a good Champagne.

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