Papa's Pilar Rum: What Would Hemingway Do?

"I have drunk since I was fifteen and few things have given me more pleasure. When you work hard all day with your head and know you must work again the next day what else can change your ideas and make them run on a different plane like whisky? When you are cold and wet what else can warm you? Before an attack who can say anything that gives you the momentary well-being that rum does? The only time it isn't good for you is when you write or when you fight."
--Ernest Hemingway

Hemingway was a hard drinker, a man who loved a great variety of alcohols, from whiskey to rum. Due to his many years living in Cuba, he became a fan of Cuban rum, including cocktails such as the daiquiri and mojito. There is some indication though that as he was a diabetic, he preferred that his cocktails were not made with sugar. Now, the Hemingway family has helped to create a rum that will evoke the adventurous essence of Papa Hemingway.

Papa’s Pilar rums, now available in Massachusetts, are named after both Hemingway's nickname, Papa, as well as the name of his fishing boat, Pilar. “Two of my Dad’s favorite rituals were hunting buffalo and enjoying rum, especially a Papa Doble,” said Patrick Hemingway, the second son of Ernest. “From the liquid to the intricacies of the bottle, Papa’s Pilar pays homage to a great man and arguably the world’s greatest adventurer. My Papa would be proud.” The Hemingway family is even donating their royalty profits to "organizations that embody the likes of adventure, literacy, and conservation."

Currently, there are two varieties available: Papa's Pilar Dark (about $39.99) and Papa's Pilar Blonde (about $29.99). The bottle is meant to resemble a WWII canteen with a closure that resembles an etched compass. The company purchases a variety of rums sourced from Florida, the Caribbean, and Central America. Those rums are then aged, using a Solera process, in used Bourbon and Port barrels, blended and then finished in Sherry casks. This is an intriguing process, blending different rums, of different ages, in three different types of barrels.

“Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut.”
--Ernest Hemingway

I received small, sample bottles of both of their rums and was pleased with their taste, both on their own and in cocktails. The Papa's Pilar Dark, at 86 proof, is composed of rums, aged up to 24 years, that were created through both pot and column distillation. On the nose, there are intriguing smells of spice and honey, caramel and salted nuts. The smells are reflected in much of the complex taste, with deep flavors of caramel and earthiness, strong spice and vanilla, and notes that will remind you of Bourbon and Amontillado Sherry. I used some of this rum for a Dark & Stormy cocktail, and it worked well with the ginger beer.

Papa's Pilar Blonde, at 84 proof, is composed of rums, aged 3-5 years, that were created through column distillation. This was a counterpart to the Dark, a light and crisp rum, with a pleasant nose of citrus and vanilla, with salty notes. On the palate, the rum presents a nice melange of citrus, pineapple, vanilla, and honey with a subtle, underlying earthiness. I enjoyed this on its own, though it would also go well with more fruity cocktails such as a daiquiri or mojito.

Though it might be easy to dismiss these rums offhand as a marketing stunt, using Hemingway's memory as a mere lure, tasting them should convince you that these are solid rums, with intriguing, complex tastes sure to please rum lovers.

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2 Gingers Irish Whiskey: A Whiskey For Women?

Demand for Irish whiskey has boomed over the last decade, outpacing many other liquor categories. For example, from 2010 to 2011, the volume of Irish whiskey grew nearly 24% and from 2011 to 2012, it grew about another 23%. Compare this to the 3% annual growth of the general spirit category. However, the Irish whiskey category is still relatively small, about 2.2 million cases, while the overall whiskey category is at about 50 million cases.

Interestingly, in the first quarter of 2012, the fastest-growing spirit category, having risen nearly 155%, was flavored whiskey and its primary targeted market is women. Women are seen as a huge potential market for whiskey, though many producers seem to think most women won't drink traditional whiskey. Currently, women constitute about 20-30% of whiskey consumers but that percentage basically doubles for most flavored whiskey brands. However, there appears to be at least one non-flavored whiskey which is appealing to a large percentage of women, 2 Gingers Irish Whiskey.

I received a review sample of the 2 Gingers Irish Whiskey, a blended whiskey which was distilled twice and then aged for four years in used bourbon barrels. Most Irish whiskies are distilled three times, but 2 Gingers wanted to retain more flavor so it only distilled it twice. They also wanted to make their whiskey smoother, so they aged it longer than the usual three years. Their whiskey is produced at the Kilbeggan Distillery and the idea for it was spawned by Kieran Folliard, an Irishman who has spent about 25 years in Minnesota.

Kieran operated several pubs in Minnesota and first debuted his new Irish whiskey there. The name of the whiskey, 2 Gingers, was inspired by his red-headed mother and aunt, Mary and Delia, and their faces grace the bottle label. The 2 Gingers Irish Whiskey costs around $20, for a 750ml bottle, and has been expanding its distribution outside of the midwest and is now also available in Massachusetts. In many of the states where it is sold, it is more popular with women than competing brands. In Minnesota, where the brand started, women constitute about 40% of consumers.

It was Kieran's intention to create an Irish whiskey which would have a broader appeal, trying to reach an audience which usually did not choose whiskey. He wanted to create a "genderless, seasonless whiskey that’s very versatile and approachable." The whiskey is also promoted as an excellent base for a variety of cocktails, such as their Big Ginger, a simple blend of 2 Gingers Irish Whiskey and ginger ale.

What did I think? I found the 2 Gingers to be light, mild and smooth, a whiskey profile which would appeal to a broad audience. It possesses a mild sweetness from the bourbon barrels with hints of vanilla and caramel, complemented by bright citrus notes, especially on the finish. The finish tends to be a bit short, though it is pleasant. Even if you are not a fan of most whiskey, the 2 Gingers might be something you would enjoy. I also made my own version of the Big Ginger, using ginger beer rather than ginger ale, and it was tasty and refreshing, a nice summer drink.

As a light and milder alternative to other whiskies, it is good value at $20, and should reach a wider audience of drinkers, whether on its own or in cocktails. It will appeal to those who dislike some of the harsher tasting whiskies. It is not specifically a woman's whiskey, but rather a lighter, milder Irish whiskey for anyone, man or woman. And a nice cocktail base as well.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Bistro du Midi’s Executive Chef Robert Sisca and his team announce the debut of Chef’s Table 100, the latest addition to their upstairs dining room. Chef’s Table 100 offers exclusive open views of the Bistro du Midi kitchen and is an intimate culinary adventure. Guests can now experience off menu dishes and techniques of modern Provençal cuisine. “I am delighted to unveil Chef’s Table 100 for guests of Bistro du Midi,” says Executive Chef/Partner Robert Sisca. “This new addition to our dining room allows me to interact with guests in a more intimate setting while presenting tasting menus comprised of new techniques and modern Provençal ingredient-driven creations.”

Chef’s Table 100 features both five and seven course tasting menus that are curated to satisfy the most discerning gastronome. The tasting menus showcase Chef Robert Sisca’s latest culinary muses. The Tour de Cinq is the five course tasting menu, priced at $85 per person. The Tour de Sept is the seven course tasting menu which includes additional courses of fresh pasta and foie gras, priced at $115 per person. More adventurous gourmands can elect to add additional courses such as a cheese selection ($15/person) and seasonal freshly shaved truffles ($50/person). The Tour de Cinq and Tour de Sept tasting menus allow guests to experience menu items not yet available on the regular Bistro du Midi menu, and those which utilize techniques that Chef Robert Sisca has most recently perfected such as smoked Beau Soleil oysters, grilled Spanish octopus with eggplant caviar, and lobster and corn chowder cappuccino.

Chef Robert Sisca can also craft a menu to accommodate the dietary requirements and allergies of his guests. Additionally, Head Sommelier Todd Lipman plays an integral role in the Chef’s Table 100 adventure as he tailors the beverage experience closely with the desires of his guests. Chef Robert Sisca also provides guests with personalized take home menus to commemorate their time at Chef’s Table 100. Reservations at Chef’s Table 100 are available nightly and can accommodate two to four guests by reservation only.

For reservations, please call 617-426-7878.

2) Beverage Manager John Mayer and the staff from Local 149 kick off their annual Tiki Week on Monday, August 19 to Sunday, August 25. Local 149 invites guests to celebrate the warm weather with a tropical experience accompanied by lively entertainment, karaoke, trivia, Polynesian dishes, umbrella drinks and tiki torches. Throughout the week, guests can sip on lively libations such as: My oh Mai-Tai, Singapore Sling, Painkiller and Dave’s Doctor Funk. To accompany the tropical drinks, Local 149 will be offering additional themed items like Malaysian Wings, Crab Avocado Salad, Coconut Panna Cotta and Hawaiian Pizza with Banana Peppers.

Below is a listing of the specialty dishes Local 149 will showcase for each day of the week:
Monday: Lamb Burger with Grilled Pineapple
Tuesday: Tuna Poke with Macadamia Nuts (addition)
Wednesday: Spam Porchetta
Thursday: Spam Wellington with Maraschino Cherry Stuffing
Friday: Tiki Tacos
Saturday: Hawaiian Gnocchi
Sunday: Pig Roast

Reservations can be made by calling the restaurant directly at 617-269-0900.

3) On September 10, from 6pm-9:30pm, the East Broadway Foodie Crawl will open the doors of fifteen local establishments in Somerville to allow ticket holders to taste their way through the East Broadway Business District. The District has restaurants from Vinny’s Restaurant, a Sicilian mecca, to Fasika Ethiopian, for authentic Ethiopian.

East Somerville Main Streets led 1,000 people on this cultural crawl last year – and this year promises to be even better with not only tasty bites but entertainment along the way. The 2013 crawl will include performances by professional magician Matias Legier, on site caricatures from Alejandro Yegros, and free local restaurant guides from Shape Up Somerville. And the event has a mission to boot. East Somerville Main Streets is committed to building a safe, sustainable and prosperous multicultural community by developing a vibrant business district at the neighborhood’s heart – all proceeds from the event will forward this goal.

Topping off this tasty affair are three after parties with local desserts and live music. Other local businesses including local Mezzo Design Lofts, Assembly Row and the Holiday Inn will be on site as well. Crawlers can check out Assembly Row’s portable “MBTA car,” which marks the addition of an orange line T stop to the area, and tastes from the Holiday Inn’s new DRAFT restaurant.

Tickets for the Foodie Crawl are on sale now here. You can buy them for $20 online and $25 at the door if there are still tickets.

4) On Saturday, August 31, from 1pm-5pm, the Wine Connextion invites everyone to celebrate a Summer End Bash, sipping on warm-weather wines while snacking on pulled pork BBQ sandwiches. Guests will be able to taste a selection of wines that will not only compliment a variety of budgets but are sure to please a range of palates. As always, the Wine ConneXtion’s weekly tastings are complimentary.

5) 29 Sudbury, located west of Boston, is now open! A collaboration between Greg Hill and Evan Deluty, 29 Sudbury serves Chef Deluty’s award-winning modern American cuisine with Italian influences (think: fresh pastas, coal-fired pizzas, and an all-local raw bar) in a bi-level space that blends modern finishes with historical elements in a style dubbed “funky colonial.”

“Having been a lifelong resident of Stow, it’s always been my dream to open a restaurant nearby that perfectly replicates the Boston dining experience – but without the hassle of driving into the city,” says Managing Partner Greg Hill. “From Evan’s menu, to the craft cocktail program, local beer selection, unparalleled wine list, and sophisticated, yet casual design of the space, we’ve done just that.”

Executive Chef Evan Deluty, chef/owner of Stella, infuses his modern American menu of appetizers, salads, coal-fired pizza, and entrees with Italian flavors and preparations. In addition to a raw bar featuring all local seafood, crustaceans, and mollusks, the menu at 29 Sudbury includes the following sampling of dishes:
· Crispy Fried Artichoke Hearts with Country Mustard Remoulade
· Lemon Arancini with Spicy Tomato · Local Sausage Pizza with Banana Peppers and Fresh Mozzarella
· Rigatoni Bolognese with Reggiano (a Stella staple)
· Linguine, Asparagus Cream, Poached Egg, Truffle, Thyme
· Pork Milanese with Pomodoro, Buffalo Mozzarella, and Basil Oil
· Swordfish “Siciliano” with Capers, Red Onion, and Roasted Potato

Deluty says. “We’re excited to work with local producers like Erickson’s Dairy in Maynard, who are producing tiramisu ice crean exclusively for 29 Sudbury’s dessert menu.”

29 Sudbury’s beverage program looks to local, handmade ingredients and producers. Classic cocktails like the Moscow Mule served in a copper mug are offered alongside signature creations like the Blueberry Collins (Cold River Blueberry Organic Vodka from Maine, fresh lemon, soda) and the 29 International (Elderflower Liqueur, Aperol, Prosecco). The wine list, which includes bottles from both Old and New Worlds, features more than 25 varietals by the glass and more than 100 by the bottle. The beer selection offers domestic and imported bottles, drafts, cans, and large-format bottles.

29 Sudbury is now open for dinner and drinks daily, 4pm-1am. Lunch and weekend brunch to begin this fall.

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Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) Boston Chops, the new steakhouse in the South End, is debuting a new Brunch menu, held every  Saturday and Sunday, from 10am-3pm, including some elements of their Rarely Celebrated beef cuts. Their food menu is divided into the following sections: Raw, their full raw menu is available for brunch; Tossed, with three salads not available on the dinner menu, including Lobster Cobb Salad (grilled avocado along with the lettuces, ½ a lobster, sharp cheddar, egg and grilled bacon, $24). The Unnamed section of the menu features items such as Huevos Rancheros, with machaca beef cheeks, black beans, grilled avocado, and a tortilla ($14); Brisket Shank & Grilled Tongue "Hash" with a 2hr egg, frites, cheese curds and gravy ($14); Giannone Fried Chicken with biscuits, sawmill gravy, sausage, and pepper jelly ($19), Brunch Frites, bottomless frites with a selection of either grilled steaks (a choice of three 8oz cuts) or sandwiches (corned brisket & tongue reuben $14, burger with house bacon, BC sauce & cheddar, $15, croque monsieur $15) served with the choice of select sauces from the dinner menu. For Sides, try the House Made Pecan Sticky Buns ($7) or House Made Donuts with Chocolate Sauce ($7).

On the beverage menu, you will find Prime Bloodies, culinary infused Bloody Marys, a collaboration between the kitchen and the bar. All bloodies can be “cooked” to order: Rare – bold house made Bloody Mary mix, Medium– add spice to your life, Well Done– when you want to play with fire. Selections include: Pickled Mary with asparagus, green beans, frog balls, and cornichons – all pickled in house ($10); Smoked Kebab with speared bell peppers, pearl onions, and smoked beef tongue ($10); Charred Shishito with pepper jack cheese, grilled shishito pepper, and lemon ($10); Steak & Cheese with veal stock and blue cheese stuffed olives ($10).

2) The Beehive Restaurant's latest celebration will be “La Fête nationale du Québec” or “Quebec National Day” featuring an evening of food and live performance from award-winning singer-songwriters Isabelle Cyr and Yves Marchand on Monday, June 24, from 5pm-1am. In partnership with the Quebec Delegation of Boston and Svedka Vodka, The Beehive will be decked out representing our friends to the north in proper fashion as Cyr and Marchand perform original, well-known and traditional pieces from their Quebec and Acadian repertoire from 8pm-12am.

Highlighting the true friendliness of Quebec and its people, dinner will kick off at 5pm with a La Fête nationale du Québec specials menu in addition to The Beehive’s regular fare. The evening’s food will feature traditional Quebec fare such as: Smoked Trout Cakes with Horseradish & Cucumber Salad ($12), Foie Gras & Maple Crème Brulée ($14), Brome Lake Duck Breast Au Poivre with Sweet Potato Fries ($27), Québec style Lobster Spaghetti ($32), and Bleu berries pie with Maple syrup ice cream ($8).

In the mood for some Quebec cocktails why not try some of The Beehive’s fun featured cocktails for the evening such as the "Caribou de Ville” ($11.50) blending together red wine, American Honey Wild Turkey splashes of maple syrup, served on the rocks with a cinnamon stick, or the "Quebec Urbain" ($11.50) made with Svedka Clementie, blood orange juice and muddled fresh mint served on the rocks.

There is no cover charge for this event, but dinner reservations are highly recommended, so please call 617-423-0069.

3) The Grafton Inn introduces the first annual Grafton Food Festival, a celebration of local food and farms in Vermont, to be held June 22 and 23, from 10am-4pm, in Grafton Village. The event is presented by Northeast Flavor, a food and wine magazine focused on New England culinary pursuits. Celebrate Vermont’s “taste of place” and sample local food from more than 20 local food providers including Grafton Village Cheese, Side Hill Farm, Vermont Creamery, Blake Hill Preserves, Wright Orchard Sugarworks, Vermont Smoke and Cure and more. Additional food vendors, a bar and local farms will be set-up for purchased items, as well.

Guests will have the chance to enjoy cooking demonstrations each day featuring nationally recognized chefs including Susan Tuveson and Jean Kerr of Northeast Flavor, Jason Tostrup of the Inn at Weathersfield, Martin Schuelke of the Grafton Inn and more. One lucky attendee at each of the five cooking demonstrations will win the prepared food and sit at a special Chef’s Table at the event to enjoy it.

Cost is $10 per person; children under 12 are free. The Grafton Inn will offer specially priced farm-to-table dinner menus at the Old Tavern Restaurant on Friday and Saturday evening. Friday night is a Vegetarian themed tasting dinner (with a meat option) and Saturday night is a local Pasture to Plate tasting dinner. Reservations are necessary for each dinner. Additional activities in Grafton this weekend include guided wine and cheese hikes at Grafton Ponds Outdoor Center on Saturday and Sunday at 1:30 p.m. ($25 per person) and live music at Phelps Barn Pub on Friday and Saturday night at 8 pm (no cover). The Grafton Inn is offering a special Grafton Food Festival lodging package that includes two night’s lodging at the historic inn, breakfast each morning, entry to the Food Festival and a special Food Festival welcome bag for just $375.

For the complete event agenda and to book lodging or dinner reservations, visit GraftonFoodFestival.com or call 800-843-1801.

4) Beginning Sunday, June 9, TICO hosts a monthly Summer Patio Party with food, drinks, music, games, giveaways and fun. On Sunday, July 14, from 2pm-8pm, there will be an All-American BBQ. Technically it’s Bastille Day, but don’t tell that to TICO – they’re still celebrating the Fourth well into July with classic BBQ fare like burgers, dogs, ribs, cornbread; beer samples, giveaways from Patron Tequila, and music from DJ Jaz. On Sunday, August 11, from 2pm-8pm, there will be a Patio Pig Roast. Closing out the summer with another of TICO’s winning pig roasts, the patio will be rocking once more with all-you-can-eat porchetta from the rig roast, sides, beer samples, giveaways from Patron Tequila, and music from DJ Jaz.

COST: $20/person at the door includes all-you-can-eat food, beer & spirit tastings, giveaways and live music from DJ Jaz of the Boston Celtics

5) Bistro 5, a phenomenal Italian restaurant in Medford, is celebrating strawberries and local agriculture from June 13-June 29, with a special 5 Course Tasting Menu with Wine Pairings. 50% of their dessert sales will benefit the Federation of Massachusetts Farmers Market.

The Menu is:
Strawberry Thyme Chilled Soup (Port Wine Syrup, Mascarpone and Prosciutto)
2011 Aragosta, Vermentino, Sardegna
Scungilli (Thinly Sliced Conch, Green Strawberries and Spring Onion Vinaigrette)
2011 Loosen Bros "Dr .L" Riesling, Germany
Goat Cheese Ravioli (Strawberry Confetti and Shishito Peppers)
2009 Montaribaldi, Dolcetto d'Alba
Duck Milanese (Strawberry and Window Box Shiso, Rhubarb and Cherry Compote)
2009 Zenato, Valpolicella, Ripasso
Strawberry Shortcake (White Chocolate Mousse and Lemon Cloud)
2011 Elio Perrone 'Bigarò', Brachetto d'Aqui

Cost: Tasting Menu--Five Course: $68 per person or Three Course: $49 per person
Wine Pairing--Five Course: $25 per person or Three Course: $20 per person

For reservations, please call (781) 395-7464

6) Chef-owner Chris Douglass of Ashmont Grill is hosting four special dining events this summer. Prices and menus vary.

Monday, June 24 @ 6 PM 
Joel Gott Wine Dinner: Cost $65 inclusive for 5 courses of seasonal cuisine, served communally on the patio and paired with 5 wines from this white-hot winery. Gott’'s local representative will speak. Seating for this event limited to the first 25 people who call to reserve a space.
Sunday, July 14 @ 6 PM 
Pig Roast: This exciting outdoor pork-a-thon features a traditional pig roast with all the fixin’s plus selected beers and wines. Cost is $60 inclusive.
Sunday, August 11 @ 6 PM 
Lobstah Bake: New Englanders know that this feast always includes our favorite crustacean, plus local corn, potatoes, clams, hot dogs, watermelon and more. Act fast as seating is limited @ $60 inclusive.
Sunday, September 8 @ 6 PM 
Dueling Chefs of Dorchester: This exciting competition pits the kitchen teams of Ashmont Grill and Tavolo (our sister restaurant) against each other in an end-of-the-season patio party chock full of local farm fare, meats, fish, psta, homey desserts, wine and beer. $75 inclusive.

Rain dates for all four events will be posted online.

7) Joseph Cassinelli, Chef & Owner of the Alpine Restaurant Group, announced three new hires to his restaurant team. The Alpine Restaurant Group currently owns and operates Posto, Posto Mobile and The Painted Burro in Davis Square. These are some of my favorite restaurants. Alpine Restaurant Group has named two inaugural positions including: Alec Riveros as Director of Operations and Chef Robert Jean as the Culinary Director of the group. Additionally, Chef Wyatt Maguire joins as Executive Chef of Posto.

“In 2010, Posto was one of the first restaurants to debut in the resurgence of the Davis Square restaurant scene,” says Joseph Cassinelli. “It is New England’s first Verace Pizza Napoletana certified pizzeria, but over time it has evolved to be much more. Under the direction of our new team, guests can now enjoy a dining experience that highlights the simplicity of Italian cuisine augmented with the New England bounty. An extensive antipasti program of small plates, handmade pasta dishes, and local grilled meats and fish are labors of love that we are all excited to share.”

The new menu at Posto showcases the simplicity of Italian cooking with a focus on artisan ingredients. The menu includes a new section of Stouzi (white bean puree with cauliflower giardinerre), Ensalate (string bean salad with fava, pea, sunchoke, Gaeta olive and pistachio pesto) and Primi (ciabatta with rosemary roasted peach, foie gras & lavender sea salt). The Pasta section features an expanded selection of hand made dishes such as a rabbit tagliatelle with peas, carrots, toasted garlic, farm egg & tarragon. The Pizza selections offer both rosso and bianco selections and continue to be made in the true Neapolitan spirit with “00” flour, San Marzano tomatoes, and house made fior di latte mozzarella. A new section of Carne e Pesce showcases wood roasted meat as well as an extended selection of seafood dishes such as whole roasted sea bass “cartocchio” with spicy pomodoro, fennel & saffron sea salt and brook trout with kale, chiogga beet, sweet onion & bone marrow “almondine.”

The beverage program at Posto has also been revamped. The cocktail list now includes a selection of Aperitivo such as Aperol Spritz which is available by the pitcher, Cocktails made with house infused spirits, house made limoncello and simple syrups, in addition to selections of local and international draft and bottled beer. The wine list features sparkling, rose, white and red wine selections available both by the bottle and by the glass. Posto’s beverage program also features an imported Italian wine preservation system called Enzo. Enzo’s extensive wine by the glass program allows guests to enjoy rare selections of reserve wines by the glass. I look forward to checking out all the changes.

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Savoring Michter's Original Sour Mash Whiskey:

George Washington, our first President, was a lover of whiskey. His passion for whiskey was so great that by 1798, he became the country's largest distiller, making 11,000 gallons of whiskey at Mount Vernon. During the Revolutionary War, in the frigid winter at Valley Forge, Washington bought Michter's rye whiskey for his men. Michter's would later say they were “the whiskey that warmed the American Revolution.”

The history of Michter’s extends back to the mid-eighteenth century, when John Shenk, a Swiss Mennonite farmer, settled in Pennsylvania. In 1753, he constructed a small distillery to produce rye whiskey and it soon became very popular, including with Washington. Prohibition forced Michter’s to close though it would reopen once repeal arrived. Unfortunately, Michter's faced bankruptcy in 1989 and that could have been the end of its history as its stills and whiskey stocks were sold.

However, in the 1990s, Joseph J. Magliocco and Richard Newman sought to bring back Michter's, to raise it again to his previous glories. One of their major changes was to relocate from Pennsylvania to Kentucky, and they had a new distillery constructed. They eventually brought on Master Distiller Willie Pratt, who has over forty years of distilling experience, to produce Michter's whiskey. The distillery now concentrates on single-barrel rye, single-barrel bourbon, very small batch bourbon, and unblended American whiskey.

During the 1970’s and 1980’s, Michter's most popular product was their Original Sour Mash Whiskey. When bankruptcy struck, production was stopped though it has only recently, in December 2012, been resurrected.  In a process some liken to making sourdough bread, sour mash whiskey uses a portion of previously fermented mash as a starter for a new mash. Commonly, the previously fermented mash constitutes 10-20% of the new mash. This is done to make the fermentation process quicker as well as create a rounder and smoother whiskey. And it does not give it a sour taste in the least.

Michter’s Original Sour Mash also uses a proprietary mashbill made from a special selection of grains. It is aged in charred, new American white oak barrels and produced in small batches. It is bottled at 86 proof and seems priced at $45-$55. I have never previously tasted any of the Michter's products, though have heard very positive reviews from my friend and whiskey writer, Fred Minnick. I received a media sample of their Sour Mash and brought it with me to my local poker game, to share it with several other whiskey lovers. How would it fare?

It fared quite well, with a number of people refilling their glasses on multiple occasions. Though several other whiskeys were available to them, they chose to keep drinking the Michter's Original Sour Mash. I too was impressed with this Sour Mash. Up front, there was an interesting and complex melange of flavors, including vanilla, orange peel, caramel and chocolate notes (reminiscent of a less sweet bourbon) while the finish came with more subtle spice notes, bringing to mind a pleasant rye. Smooth and easy drinking, there was no bite on the finish. I drank it neat though others drank it with ice.

This is a whiskey I would keep in my home bar, and which would impress my whiskey loving guests. It also motivates me to seek out more of Michter's products, from their bourbons to their ryes. I give the Michter's Original Sour Mash whiskey a strong recommendation.

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Rodizio Grill in Braintree

If you dine at a churrascaria, a Brazilian grill where you can eat all you want, and you have room for dessert, then you just didn't try hard enough. When that parade of enticing meats on skewers marches by your table, you can't help but taste a bit of everything until your belly cries surrender.

Last week, I dined, as a media guest, at a new churrascaria, the Rodizio Grill, which is now open at the South Shore Plaza in Braintree. The Rodizio Grill is part of a chain, currently located in ten states, and it was established in 1995 by Ivan Utrera, a native of Brazil. This is their first restaurant in Massachusetts and as it is brand new, some leeway needs to be granted to them in my review, to give them time to work out any initial kinks. Overall, I enjoyed my dinner and believe it has potential to become a popular destination.

As you enter the restaurant, the fully stocked bar is right in front of you, with a couple of televisions behind the bar.

The dining room is medium-sized, simply decorated and with a casual elegance to it. It has an appealing ambiance to it, and even when the restaurant was fairly full, the noise level was manageable.

I like the interesting pictures on the wall, lots of colors and with a cartoon-like style. They help to brighten up the restaurant.

The grilling area is fully open so you can watch them preparing the various meats, or the pineapple, as pictured above. You only have two choices for the menu, either the Full Rodizio (dinner $34.99/lunch $22.99) or Salads Only (dinner $22.99/lunch $12.99), and children under 12 have different, lower rates.
Both choices are all-you-can-eat options.

There is a fully stocked bar though the wine list seemed rather ordinary, and did not have any Brazilian wines, though I liked the fact they have the Taylor Fladgate 10 & 20 Year Old Ports. You might instead want to try one of their eight specialty cachaca cocktails, such as the famed Caipirinha. I decided to try the Caipituba ($8.95), which is basically a caipriniha with the addition of Ubatuba Guarana, a carbonated beverage made from the Guarana plant. The drink was effervescent, not too sweet and you could not taste the alcohol. A fine summer sipper.

Before you go to the salad bar, you are brought three different appetizers, which are also all-you-can-eat. There are Polenta fries, a nice crunchy treat, and Pao de Queijo, a cheese bread made with yucca flour. The bite-sized breads were best when they were warm, with a dominant cheese-flavored interior.

You also receive a plate of Banana Frita, basically sweet fried bananas covered with sugar. Though I liked these, with a fine crunch to the exterior and a creamier, banana inside, I thought they might be more appropriate as a dessert because of all the sugar.

The Salad Bar is a large rectangle, with tons of dishes available, from rice to black beans, from parmesan cheese to slices of bread. One long side has a myriad of salad vegetables so that you can make your own salad. The veggies looked clean and fresh.

The other lengthy side contained a number of prepared salads, such as Artichoke salad, Roasted Edamame salad, and Garbanzo salad. Again, the dishes all looked fresh and appealing. If you only ordered the Salads Only option, you would have plenty of choices on the salad bar. For me, I chose to only sparingly select anything here as I wanted to save room for all of the meats to come. My dining companion though felt that the Couve, sauteed collard greens & bacon, were amazing, some of the best she has ever had.

The Gauchos then began to bring their skewers of meat to our table, slicing off our choices. As the restaurrant is new, the servers were a bit inexperienced, not as polished as you might find elsewhere. They were courteous, pleasant and eager to please, but a little bit raw. I am sure that will change with time as they grow more confident and experienced in their roles. If you like your meat cooked a certain way, such as rare or well done, they will ensure they bring it to you.

On your table, you have an hourglass-like block that is colored green on one side, and red on the other. If you stand it up with the green at the top, the Gauchos will continue stopping by your table with meat. If you need a rest, just turn the red side up and they will pass you by until you turn it back to green. Once you are fully done, you turn it onto its side. This is an excellent way to control the pace of your dinner.

Overall, I was impressed with their meats, which were tender, juicy, and cooked just right. I have been to other churrascaria where the meats were overcooked and dry. Generally, the meats were also seasoned properly, without an overabundance of salt, like some other churrascaria do. Plus, there is a good variety to the meat selection, with maybe 16+ options available each night. Despite the newness of the restaurant, they are on the top of their game with their grills.

Above, is a picture of a skewer of Sobre Coxa, marinated & seasoned chicken, which was quite good.

A skewer of Paiche, a South American freshwater fish, one of the largest freshwater fish in the world. This fish is just starting to be seen on American menus and it has a nice white texture with a more subtle flavor. It reminded me a little of cod and was cool to see it on their menu.

They serve several types of beef, like this Fraldinha, a tenderloin. You will also see choices such as the Picanha, top sirloin, and the Bife Com Alho, garlic beef. The Garlic Beef may have been my favorite of the night, and I had several slices of it. The smell alone was alluring, though the taste was superb as well, with plenty of garlic on the exterior of the beef.

The Frango Agri-Doce, sweet and spicy chicken, definitely has a hot, spicy kick that is balanced with the sweetness. The marinade is delicious, and I loved the heat on the finish.

One of the few items not on a skewer is the Assado, a Brazilian pot roast with potatoes and veggies. Yes, it was tasty too, with tender meat, basically falling apart.

The Linguica were juicy and flavorful.

Some of the other meats included the Lombo, marinated pork loin; Peru Com Bacon, turkey wrapped in bacon; and Coracao, chicken hearts with a twist of lime. All were very good and even the chicken hearts, which sometimes can be tough, were relatively tender.

Besides the meats, there are a couple other grilled treats which you will enjoy. The Tomate Grelhado Com Parmesao, grilled tomato with melted Parmesan cheese, was good but my favorite was the Abacaxi, grilled glazed pineapple, The pineapple slices were still juicy and with only a mild sweetness. You might not think grilled pineapple is that good, but this is compelling and you will want to enjoy more than a single slice.

I didn't have any room for dessert though they looked appealing. The Brigadeiro Royal Banana Sundae is a chocolate cake topped with ice cream, sliced bananas, Brigadeiro sauce, whipped cream, chocolate sprinkles and a cherry.

This is the Rabanada, a warm cinnamon pastry with a creamy center, served with vanilla ice cream and laced with caramel sauce.

The Rodizio Grill has made a very good showing during its initial opening and has potential. The most important aspect, their grilled meats, are already impressive and the rest will hopefully shake out during the next couple months. Come here and bring your appetite as there will be plenty you want to try. Don't load up too much on the salads, saving space for all of the grilled meats, as well as the delicious grilled pineapple.

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Authors, Alcohol & Accolades: Volume 7

"The sway of alcohol over mankind is unquestionably due to its power to stimulate the mystical faculties of human nature, usually crushed to earth by the cold facts and dry criticisms of the sober hour."
--William James

I am back with another volume in my new series, Authors, Alcohol & Accolades. Please check Volume 1 for links to all of the prior installments. Each installment showcases four of my favorite authors, and I have returned to highlight four more, and to delve into their drinks of choice. I have found this to provide a fascinating glimpse into the life of the writers I enjoy and hope you like the interviews as well. You can look forward to further volumes in this series too, and any authors who are interested in participating in future volumes can contact me.

The four authors in this volume all possess a gritty and intense vision, and three of them are bourbon fans as well. Is there a connection there?

Todd Robinson (Twitter: @BigDaddyThug)
Todd's debut novel, The Hard Bounce, was published this past December by Tyrus Books. Set in Boston, this gritty crime novel centers on two bouncers who are hired to locate a missing girl and get caught up in a much more intricate criminal plot. Reminiscent of a hard boiled detective story, this is a cool debut that will keep your interest from page to page. Quirky characters, a sense of humor and a local setting will also intrigue readers. I look forward to future tales involving these two bouncers. Todd is also the editor of Thuglit, a crime fiction magazine, which showcases plenty of gritty short stories.

"I'm a whiskey with beer-chaser guy. The beer depends on my mood. The whiskey depends on my wallet. Bourbon, preferably. I was once a Scotch-only man, but the span during which I was faithful to the Highlands was a particularly harsh period in my life, and as much as I enjoy the whiskey, the association is mean. Scotch is my mean drink. I've told people, if you see me drinking Scotch...ever... I'm in that dark place. Just walk away.

My "drankin'" combo (and yes, it is spelled d-r-a-n-k-i-n) go-to is a Makers Mark chased with Corona. If I'm wearing my fancy pants (and the bar is nicer than the ones I often frequent), my absolute favorites are Franziskaner Hefe-Weisse and Basil Hayden bourbon. The Franziskaner is golden/orange-hued, with a nice spice that is surprisingly light-bodied and refreshing for a wheat beer. Basil Hayden is the smoothest bourbon I've ever tasted, with a light spice, minimal bite, and a butterscotch finish.

Avoid MD 20/20 Kiwi-flavored fortified wine at all costs.

Just saying..."

John Everson (Twitter: @JohnEverson)
If you enjoy erotic horror, then you have to check out John's numerous novels and short stories. For example, Siren is a compelling horror story touching on the ancient Greek legend of the alluring Sirens. Know that a spurned Siren is even a greater peril than an angry Glenn Close in Fatal Attraction. For more intense erotic horror, you must read NightWhere, which is dark, twisted, erotic, gory, depraved, emotional.....and I loved it. With its extreme elements, it is certainly not a book for everyone but if you can handle it, you will be richly rewarded with a fascinating novel. It reminded me of the work of Clive Barker. Kudos to John for presenting such a shocking and compelling book.

"Back in high school…er, I mean college… I couldn’t stand beer. While my friends tilted back Little King Cream Ales and Miller Genuines, I kept my fingers wrapped firmly around a bottle of Canadian Whiskey. In my 20s, a friend introduced me to Samuel Smith’s Nut Brown Ale, and my whole outlook changed. I didn’t instantly love it, but it was different than anything I’d ever tasted, and I began exploring the world of amber and darker beers. That first Sam Smith’s ultimately launched a 20+ year infatuation with brown ales… usually English Brown Ales. I’ve gone through my Bass, Boddington’s and Wells Bombardier phases, but nothing has proven as consistently drinkable to me as Newcastle Brown Ale. I’ve found a few microbrews around North America that have beers to rival Newcastle… but none of them are bottled and shipped anyplace near Chicago. If you’re on the East Coast, look for Hook & Ladder Backdraft Brown, or if you’re near Vancouver, don’t miss Granville Island’s Nut Brown. If you are south, Abita Brewing’s Turbodog has a nice malty finish, but only if you get it on tap. It loses whatever it is I love about it when bottled. And Denver’s Pints Pub brews a great John Bull Brown Ale that, sadly, never gets beyond the pub’s four walls.

Lest you think that all this malt and hops ruined my appreciation for whiskey, fear not. Around the time I settled on Newcastle as my beer of choice, I also discovered wheated bourbons… while a pricey Pappy Van Winkle is perhaps the most perfect sipping bourbon ever, I find day-to-day while sitting at my computer writing, there is nothing quite as satisfying as a cold pint glass of Newcastle with a chaser shot of Makers Mark bourbon at its side."

James Tuck (Twitter: @JamesTuckwriter)
James, a professional tattoo artist, is also the author of the Deacon Chalk series, dark urban fantasy about an occult bounty hunter who has to deal with vampire, were-creatures and other deadly monsters. Deacon Chalk is a bad-ass protagonist and his adventures are intense, action-filled rides through a perilous and supernatural obstacle course. Your pulse will race throughout every Deacon Chalk tale. Start with Blood & Bullets and I am sure you will be hooked. The newest Deacon book, Blood & Magick, is due out on March 5.

"I'm a bourbon man. Given my choice I'll take a shot of bourbon with a water or sweet tea or apple juice chaser. I also love trying new bourbons. So far my favorite is the Wild Turkey Honey Bourbon but if I'm going straight, plain bourbon I'll take Buffalo Trace. I've also been experimenting with my own infusions so in about 6 weeks I'll get to taste my Apple Pie, Espresso, Blackberry, Honey Pear, and Pineapple Upside Down Cake recipes. Hell yes I'm excited about that.

I don't mind rum based drinks, especially in the summertime, they're usually fruity and refreshing while still being able to knock you on your ass. But my favorite mixed drink is a Red-Headed Slut. Jagermeister, Peach Schnapps, and Cranberry juice. It doesn't sound like it would be as delicious as it is but it is hands down the winner when I am out with friends and not drinking for effect. You can get it as a slammer shot or over ice if you are looking to sip it. It's a delight either way."

Jeff Salyards (Twitter: @JeffSalyards)
Jeff's debut novel is Scourge of the Betrayer, a dark military fantasy and the first in the Bloodsounder's Arc. Though it is fantasy, there seems to be a gritty reality to its depiction of its characters and the military. The mysteries within the tale unravel slowly and it draws you deeper and deeper into the story. There is a fierceness to the tale and once you finish it, you will be craving the sequel. Political intrigued, mysterious magics, intense combat, compelling characters, and more will attract readers.

“You don’t have to go home, but you can’t stay here. . . 

"There was a time that I drank to get drunk. Well, that was last week. But I mean drank *only* to get drunk. What is more excessive than excess? That’s how I drank. So taste wasn’t really a consideration and I wasn’t especially. . . discerning. Boones Farm, Night Train, Jeremiah Weed, a case of the Beast, Vick’s cold medicine, whatever. Being a big guy with a lot of bloodstream, and at the time, possessing a Herculean tolerance, it used to be the cheaper the better. Bargain bin at Piggly Wiggly? Sign me up! Brown bag? No shame in that--it’s recyclable!

"By now, my days of debauchery and unbridled hedonism (mostly) behind me, or at least (somewhat) less frequent, I am much choosier. In fact, I’m sort of a beer snob now. Which is ironic, since my early days of drinking mostly involved bottom shelf liquor and cocktails mixed in garbage cans. I’ve got particular fondness for Erdinger, Erdinger Dunkel, Franziskaner (not to be confused with Frankensteiner) Hefe-Weiss, most anything from Belgium, Fat Tire and plenty of other American micro brews.

"And I’ll always have a soft spot for a really well made Long Island Ice Tea. I’ve sampled them all over the place, and it’s hit or miss, with a whole lot of miss. It’s awfully tough to find one that is strong enough to be worth the price without tasting like cobra venom, or goes down smooth without being cloyingly sweet. And striking the balance of potent and tasty, even at presumably good bars, seems to be incredibly rare art form. I like art. Especially drinking it."

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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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Boston Cocktail Summit: Resurrection Of An Icon-Rum On The Rise

"Alcohol is all about escapism."
--Karen Hoskin 

For many people, Rum brings to mind tropical drinks in the Caribbean. Yet Rum involves much more than just the Caribbean and New England was also once a hot spot for rum production. In a previous post, Rum: A Brief History & Trivia, I discussed some of the history of this intriguing spirit. Yet the origins of rum may extend much further back in time, at least according to Karen Hoskin of Montanya Rum.

Karen led a free seminar, Resurrection Of An Icon--Rum On The Rise, discussing its history, the various styles, ingredients, production, cocktails and more. In addition, she discussed a bit about her own rum distillery and rum bars in Colorado. You can read my previous review of her two rums, the Oro Dark Rum and Platino Light Rum. Karen provided some very intriguing information about the history of rum and it was a worthy seminar.

It all began with India. On a beach in Goa, India, Karen began her relationship with rum, sipping some Old Monk Rum and having an epiphany of sorts. As the importer is located in Massachusetts, Old Monk is available locally. In the conventional history, sugarcane allegedly originated in New Guinea around 6000 BC and spread from there to the rest of the world, though Karen believes that sugercane may have also developed independently in India, and that it was an East India strain that led to its hybridization.

In addition, Karen feels, and she is supported by other historians, that India may have produced the first sugarcane based alcohol, the ancestor to modern rum. The ancient Malay people also produced a sugarcane based alcohol that they called "Brum." Interesting how that name is so similar to "rum." During the travels of Marco Polo, he spoke of a sugarcane based alcohol he encountered in Iran. Our more modern rum industry spread from Brazil in the 1620s, to the Caribbean in the 1650s and then New England in the 1660s.

There are two primary rum production ntraditions, that of the islands and that of the mountains, sea level versus higher elevations. Rum also varies by the main ingredient, such as molasses, processed sugarcane juice, or raw cane. Island rums are often molasses based, and it needs to be noted that molasses has a high sulfur content, which can be dulled with age. Island rum also ages quickly and can emit a bit of sulfur on the finish. The quality of the water used to produce rum is also very important.

When producing Montanya Rum, Karen decided to produce a rum in the mountain tradition and using raw cane. Raw cane lacks any sulfurous by products and Ron Zacapa is one of the other rum distilleries that produces a raw cane rum. Montanya Rum uses sugarcane from Maui, Hawaii, which is traceable from a labor union sugarcane farm. Sustainability has become a growing concern for Karen. A $4000 pallet of raw cane will create a couple thousand bottles of rum, a higher yield than they once produced. Colorado water, from a 350 feet deep well, is used, which has a good minerality and would work well to produce any type of spirit.

The distillery is more of an old style facility, using two alembic copper pots from Portugal. They produce about 90,000 bottles of rum annually, split equally between Oro and Platino. Most of their rum is sold in Colorado but it is currently available in 37 states, with major growth in Southern California. The new markets of Atlanta and Las Vegas are also showing potential.

Karen also briefly categorized the history of rum cocktails into four main types: Islands (with tropical fruits), Tiki (with different herbs), Classic (Cuba playing a major role) and Contemporary (with a culinary edge). Karen and Brice Hoskins own 2 rum bars and the only rum sold at those bars are their own two rums. They have over 100 cocktail recipes, and all of those recipes can be found on their website. Their best selling rum cocktail, outselling all others by 2 to 1, is the Maharaja, which is made from fresh ginger, chai spices, and the Oro Dark Rum. We got to try this cocktail and it did have a pleasant spicy edge to it.

Tonight, why not make a rum cocktail and escape.

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Rant: Who Is Drinking All That Whipped Cream Vodka?

Fluffed Marshmallow, Iced Cake, Whipped Cream, Spiced Root Beer, Cookie Dough, Cotton Candy, Gummy, Orange Whipped, Peanut Butter & Jelly, and Pumpkin Pie. No, those are not the latest flavors of jelly beans or kid's cereals. Those flavors are supposed to be for adults and they are but a few of the hundreds of varieties of flavored vodkas that are now available on the market.

As I recently posted, vodka is the number one consumed spirit in the U.S. as well as the world. In 2011, the vodka category grew in the U.S. by 6%, up to 65.8 million cases. A new report by Technomic indicates that double digit growth is expected for the vodka category in 2012, largely driven by the huge popularity of flavored vodkas.

The flavored vodka category rose by an impressive 23.3%, increasing by 3.3 million cases, and constituted over 1/4 of the total vodka volume in 2011. Nearly 3/4 of the vodkas introduced in 2011 were flavored vodkas and it is one of the fastest-growing segments of the spirits industry. Raspberry and citrus remain the top two flavors but whipped cream has amazingly seized third place. For example, Pinnacle Whipped Cream grew an incredible 324.5% in 2011 to make it the leading flavored vodka brand.

Who the hell is drinking all that whipped cream vodka? I have tasted it and it is extremely sweet, and really tastes artificial. I didn't find it compelling in any shape, way or form. I know others who feel the same way but obviously there is a large segment who enjoy it and other strange flavored vodkas.

I have nothing against flavored or infused vodkas per se. Historically, they have existed across the world, though the flavors were more like pepper, bison grass, berries and lemon. But the myriad of strange flavors that have arisen boggles the mind. Why do you want your vodka to taste like overly sweet candy? It appears that young women are the primary consumers of these flavored vodkas, though there are plenty of men drinking them as well. In general, people seem to be using these flavored cocktails in cocktails, not drinking them straight.

So if that is the case, why not use unflavored vodka and just add your desired flavors into the cocktail? Instead of using root beer vodka, why not use straight vodka and add actual root beer? Why not top off your cocktail with some real whipped cream. It seems you would get better flavor from these additions rather than using what is often artificially flavored vodkas. Or just add a couple heaping spoonfuls of sugar, or a handful of gummy fish, to your cocktail rather than use the highly sweet, flavored vodkas.

What is the allure of whipped cream vodka? If you enjoy it, please tell me why.

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