Nearly nine months have passed since former New York City Mayor Rudy Guiliani mistakenly booked the Four Seasons Total Landscaping property for a post-election press conference. Inspired by the many meme-able moments that took place that day, a special edition beer will now be released next month. “They messed with us and now we’re going to mess with them for the rest of their lives,” Four Seasons director of sales Sean Middleton told The Philadelphia Inquirer. “We hold grudges in Philly.” Four Seasons teamed up with local brewery Funk Brewing and the apparel company Philly Drinkers to develop the beer appropriately named “Lawn Jawn.” Funk Brewing co-owner Jon Norman justified the collaboration, noting “yard work and beer go together like peas and carrots.” Transporting drinkers from the grassy knolls of Northeast Philly to the sandy beaches of the Caribbean, the IPA will offer juicy, tropical flavors. Meanwhile, the beer’s label — created by artist Luz D. — will deliver the “lolz.” Four Seasons is centrally located within the artwork’s animated Philly city-center, where men in suits stand before a media circuit. Nearby buildings depict the notorious sex shop and funeral home within the vicinity in real life. There’s a flying cheesesteak, Philly mascots, and a balding man who looks suspiciously like Guliani.
“Our biggest goal for the can is that people won’t drink it right away,” Philly Drinkers owner Alex Einhorn told the Inquirer. “They’ll look at the can like it’s ‘Where’s Waldo.’” The initial launch of Lawn Jawn includes just 30 cases sold locally. It will be distributed at the upcoming sold-out Four Seasons concert on Aug. 21 and at nearby select stores in Northeast Philly on Aug. 17. Lawn Jawn might just be the most successful collaboration Four Seasons Total Landscaping has entered into so far. But as Philly Drinkers points out, the beer won’t be needing any press conference to spread the news. The article Four Seasons Total Landscaping Trolls Giuliani With New Beer, ‘Lawn Jawn’ IPA appeared first on VinePair. Via https://vinepair.com/booze-news/four-seasons-beer-trolls-giuliani/ Via https://vinology1.weebly.com/blog/four-seasons-total-landscaping-trolls-giuliani-with-new-beer-lawn-jawn-ipa
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The most important beer in America right now wears no crown and claims no royal lineage, though neither is it shy about touting its special status. I’m talking, of course, about Modelo Especial, a Mexican pilsner-style lager that, by whichever metric you measure it, is on fire. You’re no doubt familiar with Especial, having perhaps picked at its gold foil while enjoying tacos at a Mexican restaurant at any point during the last 10 years. But what do you really know about this brand? Are you familiar with the fact that it’s currently the second best-selling beer in America, for example, falling only behind Bud Light in dollar sales? Did you know that Modelo Especial — not Corona, not Heineken, not Stella Artois — has cemented its status as the best-selling imported beer in America? And did you realize that Especial is the only top-five- selling beer in this country that does not fall into the hugely lucrative “light” or “lite” category? All of which is no small feat considering Modelo Especial isn’t even the most famous Mexican brew to enter the U.S. market. So how did we arrive at this point? Modelo By the Numbers (and Metrics)Though its label proudly bears the year 1925, for this story’s purposes, we can pick up the tale on June 7, 2013. This was an important day in the American beer industry: the day when Constellation Brands acquired the exclusive rights to import and market six of the top 20 imported beers in the United States, among them Corona and Modelo. Now Modelo probably didn’t seem like the jewel among this crown at the time; that distinction, fittingly, would have gone to Corona. But via a lot of hard work and shrewd marketing, Modelo Especial has since become a behemoth in the beer industry. Let’s consider the numbers. In IRI-tracked off-premise channels, Modelo Especial was the second best-selling beer in terms of dollar sales for the past 12 weeks, and the third best seller over the last year. Year to date, it is the No. 1 growth beer brand, racking up $144 million in extra sales compared to the same period in 2020. Per Nielsen data, Modelo Especial has been the No. 1 imported beer in America and a top-five brand since at least 2018. With sales totaling more than $2.8 billion last year, it landed just $86 million shy of outperforming the second and third best-selling beers combined (Corona Extra and Heineken). “The success, the size, and the continued growth of the brand is phenomenal,” says Greg Gallagher, Constellation’s vice president, brand marketing, Beer Division. On that continued growth, another tasty statistical nugget: Modelo Especial has grown by double digits in 35 of the last 38 years, according to the brand’s proprietary data. If you’re conflicted over whether to feel more shocked or impressed by the numbers, you’re likely not alone. Despite its impressive sales, Modelo Especial remains relatively unknown among the drinking public. In terms of unaided brand awareness, a metric based on studies where consumers are asked to list the brands at the top of their minds, Modelo featured in the lists of just 7 percent of general market drinkers, according to Gallagher. By contrast, Corona’s share is close to 35 percent. Something else this statistic highlights is the fragmented status of Especial’s popularity. It’s not that everyone, everywhere is reaching for a bottle or can if they’re not drinking Bud Light. But in the markets where the brand has taken off, people really, really like it. Most notable among those are Chicago, Dallas, San Diego, San Francisco and Oakland, Las Vegas, Sacramento, and Los Angeles, the seven regions where Modelo Especial is the best-selling beer, according to IRI data. And in Los Angeles, Modelo Especial is bigger than Bud Light, Coors Light, and Miller Lite combined, says Gallagher. Transcending TrendsThat Modelo Especial holds its own so valiantly against light lagers is possibly the largest, most attractive feather in its cap. “The health and wellness trend is prevalent across all categories — beer, wine, and spirits — and it’s also what’s given rise to the popularity of seltzer,” says Scott Scanlon, an executive vice president at IRI. Given this landscape, and the fact that Modelo does not specifically market itself to drinkers of “better-for-you” products, the growth is “even more astonishing,” he says. “We’re kind of the outlier,” Gallagher agrees. “But while we’re not a low-calorie light beer, there are a lot of consumers who still view Modelo and Mexican lager as a pretty light, sessionable beer. It’s not like we’re an IPA or some heavy craft beer.” This may very well be true but there are others in the industry who believe Especial’s success owes something to its appeal to craft beer drinkers — another notable outlier where “macro” brews are concerned. “It was let into the craft beer club very early on,” says Lester Jones, chief economist at the National Beer Wholesalers Association. “Ten years ago, if you were out in the craft beer market, you would always see a tap handle of Modelo Especial.” Jones attributes the brand’s rise to Constellation’s success with “old-school” beer marketing. He says its team did a great job of getting people drinking it on-premise. Those folks then went to grocery stores and started asking for Especial. And in turn, the grocery stores asked their distributors to supply it to them. “That’s the old-school way of building a brand to national recognition and distribution,” Jones says. Within the realm of imported beers, Jones also points out that Mexican lager is decidedly hot right now. Where German beers dominated in the ’70s and ’80s, followed by Canadian brews, Mexican imports have held pole position since the late ’90s and early 2000s, he says. Modelo Especial has certainly played a large role in more recent times. Year to date, the brand contributed 65 percent of the dollar growth of all imported beers in IRI’s channels. When Jason Murphy joined Buffalo Wild Wings as beverage innovation manager in 2017, the dominance of Mexican lager in certain states prompted him to suggest the casual dining and sports bar chain should take a more regional rather than national approach to its beer program. “We had two Mexican lagers in every Buffalo Wild Wings across the country,“ he says. “It was pretty evident that in areas like Southern California or in states like Arizona, New Mexico, and Texas, we should instead have four to five of these import brands because they were doing so well.” On Modelo Especial specifically, he shares another example of its popularity. BDubz previously discounted the brand, but with the trend of premiumization seen across all alcohol segments, the chain has since stopped doing so. Even at a higher price, volume sales never dropped off. “If you want a Modelo, you’re going to order a Modelo, whether it’s on a happy hour special or not,” Murphy says. “That’s one of the powerful things about this brand.” Catering to Core ConsumersIf that phenomenon sounds like the product of particularly shrewd marketing, you might be surprised to learn that Modelo Especial only started running English language ad campaigns six years ago. Prior to that, everything was targeted toward the brand’s “core” Mexican and Hispanic consumer base, Gallagher says. Those efforts have since seen the brand’s “household penetration” — one of the major metrics it uses to gauge performance — rise 20 percent among non-Hispanic drinkers. Of course, the brand hasn’t ignored its core base or the regions in which it performs best. Modelo’s marketing campaigns have included partnerships with various sports franchises, including the Las Vegas Raiders, LA Galaxy, Chicago White Sox, and Golden State Warriors. Since 2018, Modelo Especial has also been the official beer sponsor of the UFC in the United States, a move that Murphy believes to be particularly canny, based on Buffalo Wild Wings’ own work with the mixed martial arts organization. “I would assume that if you laid the three consumer cohorts on top of each other — Buffalo Wild Wings, UFC, and Modelo — they would all overlap quite nicely,” Murphy says. Whether now or in the long run, it surely doesn’t harm matters that the population of the brand’s “core” drinkers is also rising. Between 2010 and 2019, the U.S. Hispanic population rose 10 million (20 percent), according to U.S. Census Bureau estimates. “[S]ince the brand resonates well with Hispanic households, this would in theory point to an increase in the core consumer base for the Modelo Especial brand,” Dave Williams, vice president of analytics and insights at BUMP Williams Consulting, tells me via email. Further signs that Constellation caters well to its fan base include the launch of 32-ounce bottles, which Gallagher says the brand introduced two or three years ago to mimic the 40-ounce bottles that are popular in Mexico. On the other end of the scale, Modelo last year debuted 7-ounce bottles, also known as “Modelitos.” This way, every last sip of beer enjoyed in warmer markets can arrive ice cold and refreshing. All things considered, it’s difficult to pinpoint the most remarkable facet of Modelo Especial’s tale. Is it the three decades of continued double-digit growth? Or maybe the fact the brand somehow managed to strike that elusive chord with both mass-market and craft beer drinkers? Perhaps we should just enjoy the beauty of the narrative — that Especial took the imported beer crown from Corona and dethroned Budweiser as the king of (non-light) beers in America. One thing that cannot be contested: The $4.75 billion Constellation paid for the Grupo Modelo portfolio was the best deal in beer since happy hour was invented. The article The Incredible Rise of Modelo Especial, the Most Important Beer in America Right Now appeared first on VinePair. Via https://vinepair.com/articles/rise-of-modelo/ Via https://vinology1.weebly.com/blog/the-incredible-rise-of-modelo-especial-the-most-important-beer-in-america-right-now As the best-selling American whiskey in the world, Jack Daniel’s is a bar-cart staple. And the easy-to-recognize, classic logo design has remained essentially the same since the founder created it himself at the end of the 19th century. While the label is otherwise straightforward and simple, there’s one vague element of the famous logo that has led to debate among aficionados. Centered near the top of the black and white label is the curious phrase “Old No. 7,” leading to a variety of theories about what Daniel meant with the inclusion of the wording. “The mystery of Old No. 7 is one that has surrounded Jack Daniel’s for over 150 years,” says Svend Jansen, the brand’s public relations director.“It’s the No. 1 question asked by visitors to the Jack Daniel’s Distillery.” Some argue that seven was the founder’s lucky number, while others insist it was the seventh batch or recipe attempt that proved successful. With Daniel’s reputation as a ladies’ man, others claim that the number honored his seventh girlfriend. Trademark filings from 1940 indicate that the Daniel family claimed the whiskey was made the same way for seven generations, but no distinction was made regarding the reason for the label. Peter Krass, author of “Blood & Whisky: The Life and Times of Jack Daniel,” believes he found the real reason that the bottles are labeled Old No. 7 in a newspaper from 1877. While researching vintage publications for his book, Krass found an article documenting a change in the tax districting system regulating local distillers. At the time, distillers in Lynchburg were categorized in tax district No. 4, and the Jack Daniel’s Distillery was issued registration No. 7. Labeling requirements dictated that the distiller’s registration number be placed on bottles. In subsequent years, the government amended the structure, combining Lynchburg’s district 4 with Nashville’s district 5. As a result of the shift, the registration number for Jack Daniel’s was changed to 16. Daniel’s distillery was the only one who’s number was changed during the shuffle. Thus, according to Krass, Daniel made the decision to adorn his jugs and barrels with Old No. 7 in an act of defiance against the revenue department and to remind customers about his brand. It’s anyone’s guess which story rings true, as Daniel apparently took his reasoning with him when he died in October, 1911. This air of mystery adds another element to the label’s allure — a fact that has not gone unnoticed by the brand. “The truth is, we genuinely don’t know the significance of the No. 7, but this single digit occupies a unique place in Jack Daniel’s history,” Jansen says. The article The Real Reason Jack Daniel’s Is Called Old No. 7 appeared first on VinePair. Via https://vinepair.com/articles/jack-daniels-old-no-7/ Via https://vinology1.weebly.com/blog/the-real-reason-jack-daniels-is-called-old-no-7 Pinhook Bourbon was founded in 2010 by three friends who found themselves with 20 barrels of whiskey and no prior experience in the industry. Drawing on their individual experiences from a variety of careers — from restaurateur to television producer — the partners have gone on to find success by combining their many talents. In addition to being hailed for its unique approach to whiskey making, Pinhook is often touted as a bartender favorite. Whether you’re sampling the brand’s high-proof bourbon in a classic cocktail or looking for a new bourbon to stock in your home bar, keep reading to learn more about this relative newcomer to American whiskey. Pinhook Treats Its Whiskey More Like Fine Wine …Rather than offering a consistent flavor profile year after year like many of its competitors, Pinhook releases annual vintages blended to represent the best of that particular year. Just like wine, once a particular vintage sells out, it’s gone forever. As Forbes details, most Pinhook bottles retail between $33 and $45, but the last remaining bottles of a particular year can cost up to $300. … Which Isn’t Surprising Considering One of Its Co-Founders Previously Worked as a SommelierIn addition to being a certified sommelier, Pinhook co-founder Sean Josephs worked at the award-winning New York restaurants Per Se and Chanterelle and was the proprietor of three whiskey bars in New York and New Orleans before making bourbon his full-time job. Today, he uses his refined palate to develop Pinhook’s unique blends as the company’s master blender and taster. Two of Pinhook’s Partners Have Horse Racing in Their BloodBefore they became involved with Pinhook, both Jamie Hill and Mike McMahon shared a family tradition in the horse racing industry. As “third-generation horsemen,” the duo co-own the bloodstock agency McMahon & Hill Bloodstock LLC., along with Bourbon Lane Stables, a thoroughbred racing company based in Kentucky. For Hill and McMahon, the idea of combining horse racing and bourbon made perfect sense. Pinhook’s Name Stems From a Historic Kentucky TraditionOriginally associated with the tobacco industry, pinhooking now refers to the practice of buying and raising a young horse based on pedigree. A year or two after its purchase the horse is sold for profit to a breeder or used for racing. Pinhook’s founders view their approach to whiskey making similarly, sourcing barrels of unaged bourbon and selling the product once it has matured. Pinhook Pays Tribute to The Crème de la Crème of ThoroughbredsEach year (or “crop”), Pinhook releases flagship bourbon and rye expressions named after different horses from Bourbon Lane Stables that they believe have the best chance of winning the illustrious Kentucky Derby. And since all the horses from Bourbon Lane have the words “bourbon” or “rye” in their names, it’s an easy task. In addition to drawings of the individual horses, the labels also detail the horse’s size, color, and sex. According to the Pinhook team, Bourbon Lane’s horse Bourbon War missed qualifying for the 2019 Kentucky Derby by just nine points. While Bourbon War did go on to race in the Preakness and Belmont Stakes, he didn’t win, either. Pinhook’s Barrels Are Aged, Blended, and Bottled at a Distillery With Its Own CastlePrior to 2017, Pinhook exclusively sourced its distillate from Midwest Grain Products (MGP) of Indiana, but recently, the company’s operations have been housed in Castle & Key, a restored distillery in Frankfort, Ky. Once known as the Old Taylor Distillery, it was founded by Col. E.H. Taylor in 1887 and features European influences such as a castle, sunken garden, and springhouse. In 2020, Pinhook’s Bohemian Bourbon High Proof became the first bourbon to come out of the historic distillery since it was abandoned half a century ago, in 1972. Pinhook’s Bourbon and Rye Continue to Come Up BigAfter securing awards in the previous two years, Pinhook won big in the 2021 San Francisco World Spirits Competition, with gold awards for its Bourbon War Vertical Series 5 Year and 2021 flagship rye, and a double gold for its Tiz Rye Time Vertical Series 5 Year. Pinhook’s Vertical Series Offers a Year by Year Taste of Aging BourbonIn 2019, Pinhook released the first batch in a series that tracks how aging affects the evolution of a single lot of bourbon. A small percentage of barrels are apportioned from the original 1,350 barrels of MGP-sourced bourbon and are subsequently released annually over the course of nine years — allowing devotees to taste the changes that occur as the whiskey ages. Bourbon War Vertical Series 5 Year, the second release in the series, received high marks from VinePair for its “heady, ripe fruit,” which helped bring out notes of caramel and spice. The article 8 Things You Should Know About Pinhook Bourbon appeared first on VinePair. Via https://vinepair.com/articles/ntk-pinhook-bourbon-guide/ Via https://vinology1.weebly.com/blog/8-things-you-should-know-about-pinhook-bourbon Why Taliskers New 43-Year-Old Expression Deserves a Spot on Every Single Malt Lovers Bucket List7/30/2021 This article is part of a series of luxury spirits articles sponsored by Diageo. From exotic woods to zero-gravity aging, single malt producers have long sought the next big thing for their most coveted releases. But now, one of Scotland’s favorite distillers has turned to its own history to create what might be the ultimate bucket-list single malt — a unique spirit that ranks beside hiking the Inca Trail or traveling the entire Trans-Siberian Railway. Called Xpedition Oak: The Atlantic Challenge, this new release from Talisker uses ocean-seasoned barrel staves to echo the founding story of the beloved whisky maker on the Isle of Skye. At 43 years of age, Xpedition Oak: The Atlantic Challenge is the oldest whisky Talisker has ever released. According to global master of whisky at Diageo Ewan Gunn, those ocean-aged staves managed to further heighten the unique flavor profile for which Talisker is famous. “The first thing I would say about Talisker is that it’s a particularly distinct style of whisky,” Gunn says. “It has signature spice, it’s got smoke, but it’s got a lovely sort of maritime, coastal nature as well. And I think for fans of Talisker, that’s one of the reasons why they love it so much — it’s just that really distinct style that it has. We’ve actually chosen with this release to really amplify and highlight that coastal style.” That said, the brand has already seen major acclaim for younger releases, and at this year’s San Fransisco Spirits Awards, Talisker 18 Year Old won Double Gold as well as Best Distillers Single Malt Scotch up to 13-19 Years, while also stealing the show at the Ultimate Beverage Challenge 2021. There, the spirit’s pure tongue-coating sweetness coupled with nutty smokiness to bring home a 98 score, the Chairman’s Trophy, and rank within the Top 100 Spirits. Now, the 43 Year Old release rivals the already popular Talisker 25 Year Old. Formerly the distillery’s oldest release, Talisker 25 shows smoky notes with a smooth, sweet, salty depth before leaving characteristic traces of the single malt’s famed chili pepper spice. Yet Xpedition Oak: The Atlantic Challenge takes those famous flavors even further and offers more than just a bolder age. Instead, its production marks the distillery’s commitment to thorough storytelling and offers a journey no whisky lover can refuse. Lashed by the WavesTo build on Talisker’s sea-kissed flavors, the distillery teamed up with adventurer James Aiken, who sailed solo across the Atlantic Ocean, tracing the route of the brand’s celebrated trans-Atlantic rowing race — Talisker Whisky Atlantic Challenge — with his boat, Oaken Yarn. Aiken’s cargo on his 24-day solo journey? Oak staves from Talisker whisky barrels. “He followed the same route that the rowers who compete in the Talisker Whisky Atlantic Challenge do every year — 3,264 miles,” Gunn says. “He actually sailed across the Atlantic with a hundred cask staves lashed to the deck of his boat. They were constantly soaked by the waves. They went through a process where they were soaked by the sea salt, then dried in the sun, and that was repeated multiple times.” That journey paralleled a bit of Talisker’s own history, when the MacAskill brothers rowed from the Isle of Eigg to the Isle of Skye to create the Talisker distillery in 1830. After Aiken’s voyage, the ocean-seasoned oak staves were used to construct just 10 whisky hogsheads, small barrels of about 66 gallons. A special well-aged Talisker whisky was then selected for those barrels. “We matured the whisky first of all in a combination of refill hogsheads and European oak butts before then moving it into those Atlantic-seasoned hogsheads for a period of secondary maturation,” Gunn says. “Each one of the 10 casks that we used for the secondary maturation of this whisky was built using 10 of these staves, along with other staves.” Oysters and DriftwoodAccording to Gunn, the result is as stunning as the island setting where Talisker is made. “It’s a whisky that genuinely was made by the sea, which is a term we often use to describe Talisker,” Gunn says. “When you nose and taste this dram, there’s a really palpable sense of place. As soon as you smell it, you’re just transported to the shore — the shore outside the distillery. The distillery has the waves of the Atlantic crashing on the warehouse walls pretty much every day of the year.” Although the whisky in Xpedition Oak: The Atlantic Challenge was aged and conditioned for over 43 years, Gunn says that lengthy period hasn’t diminished the spirit’s distinct house character. “It’s obviously over four decades old, but I don’t think those four decades have actually really tamed that full, spicy flavor that Talisker’s known and loved for,” Gunn says. “I’d say it has layered in an element of richness, which gives you a really spicy and intense whisky, but it’s also quite rounded and quite elegant. It’s a really good combination of intense distillery style, but then great maturity as well.” “There are lots of those maritime notes,” Gunn continues. “Sea air. A few people have mentioned a sense of warm sand — how sand dries in the sun, that type of aroma. You get slightly elemental notes coming through, definitely some canvas and varnished wood. A lot of folks have also highlighted a kind of waxy creaminess on the nose as well.” “On the palate, a lot of the same flavors carry across,” he says. “There’s a bit more spice. There’s definitely that sort of maritime quality, almost a sort of oyster-brine sweetness comes through. There’s also, for me, a hint of the dying embers of a driftwood bonfire in the distance. The smoke is still there, but it’s more subtle. It has all the elements of Talisker you’d expect, but it’s just beautifully rounded and really elegant as well.” A Piece of HistoryAs unique as it is, this new release shouldn’t be impossible to find. Unlike many distillery-only and duty-free exclusives, Xpedition Oak: The Atlantic Challenge will be available in fine spirit shops around the world, which means interested Talisker fans should have the chance to cross it off their bucket lists. Two small caveats: The suggested retail price is $4,000. And in honor of the distillery’s founding year of 1830, there are just 1,830 bottles available. Each one of those bottles will be accompanied by a section of a stave that actually traveled across the Atlantic, Gunn notes. “When you buy this, you’re not just getting a great whisky in a stunning package, but for me, that accompanying piece of cask that you get really marks quite a historic and groundbreaking moment,” Gunn says. “I think it’s quite nice when you buy a bottle of this whisky, you also own a piece of that story as well.” After this, crossing off other bucket-list items should be a piece of cake. Next up: Machu Picchu. To secure a bottle for yourself head to ReserveBar or your local whisky retailer while supplies last. This article is sponsored by Diageo. The article Why Talisker’s New 43-Year-Old Expression Deserves a Spot on Every Single Malt Lover’s Bucket List appeared first on VinePair. Via https://vinepair.com/articles/talisker-43-year-old-expression/ Via https://vinology1.weebly.com/blog/why-taliskers-new-43-year-old-expression-deserves-a-spot-on-every-single-malt-lovers-bucket-list Since 1887, Glenfiddich has set out to make the best “drams in the valley,” and many whisky connoisseurs agree that the brand succeeded with its award-winning single malt Scotch. Now, Glenfiddich’s initiative to turn whisky waste into fuel for its delivery trucks is leading the way for a future of sustainability efforts. During the initial processes of whisky distillation — malting — nearly 85 percent of leftover grains and barley go to waste. Brewers are then left with “spent grain” that can be used to feed livestock or become by-products of the process. But there may be another way to turn this waste into something more environmentally resourceful, and the answer comes in the form of biogas. Glenfiddich plans to use the latest technology created by its parent company, William Grant & Sons, to transform draff (wasted barley grains) into liquid waste from the whisky-making process. Ultimately, this will serve as fuel for trucks transporting liquor to facilities across the country. “The thought process behind this was, ‘what can we do that’s better for us all?’” Glenfiddich distillery director Stuart Watts told Reuters. The engines of four trucks have been converted into carrying this new form of fuel so far. Putting just one of these vehicles on the road will reduce Glenfiddich’s carbon footprint by 250 tons of CO2 a year. According to Forbes, biogas cuts emissions by 95 percent in comparison to diesel and other fossil fuels. Watts is confident in this new technology, and hopes to expand the use of biogas to the company’s 16 other trucks. This comes after an announcement from the Scotch Whisky Association, which hopes to reach a net-zero emissions target by 2040. The article Glenfiddich Distilleries to Fuel Trucks With Whisky Waste In Sustainability Push appeared first on VinePair. Via https://vinepair.com/booze-news/glenfiddich-whisky-sustainable/ Via https://vinology1.weebly.com/blog/glenfiddich-distilleries-to-fuel-trucks-with-whisky-waste-in-sustainability-push “What do you think it is?” Mike Vacheresse asked me. I was bellied-up at Travel Bar, for my money the best place to drink interesting whiskey in all of Brooklyn. On this particular Saturday evening, Vacheresse, Travel Bar’s owner, had already poured me special bottlings of Laphroaig and Ardbeg, obscure single malts from India, and, of course, some allocated bourbons. But what I now held in my hand was completely different. It was a white spirit, unlike all the aged, deep brown distillates we had been drinking. It was extremely fruity on the nose, sweet almost, but with some underlying earthiness. The palate was punchy, while maintaining an incredible berry flavor, making me think it was maybe some well-regarded eau de vie from Rochelt or something. Before he poured it, Vacheresse told me it was secretly one of the best things in his bar and after tasting it, it was hard to not agree. I loved it, but I couldn’t figure out what exactly it was. “It’s a strawberry vodka,” Vacheresse finally, and proudly, told me. And my mind was blown. 360 DegreesWhat if I told you there was a Scottish distillery that makes one of the best-tasting, most cult-ish spirits in the entire drinks world at the moment — but it’s not a Scotch? Even more shocking is that Arbikie Highland Estate’s Strawberry Vodka has become a sensation among the types of connoisseurs who typically wouldn’t be caught dead drinking such a thing. Like Vacheresse, who has occasionally deployed it in cocktails over the last couple of years, with one notably called What’s Love Got To Do With It?, a Negroni variant he made in honor of Tina Turner’s 80th birthday in 2019. “But mostly I turn people onto it, ’cause it’s delicious and a kind of mind f*ck,” he explains. Set on the east coast of Scotland between Aberdeen and Dundee, sits the Arbikie Highland Estate, a 2,000-acre plot of land that has been farmed since at least the 12th century. It’s a unique location, with something of a microclimate as it’s surrounded by the Angus Hills to the west and the North Sea about a mile and a half to the east. The soil is red sandstone and the area is surprisingly sunny for Scotland, with over 1,500 hours of sunlight per year. Yet it’s seemingly an atypical spot for whisky production, with the closest single malt producer in nearby Brechin (Glencadam), and places like Dalwhinnie about 90 miles further inland. It’s more typical to find local fisherman plucking langoustines and lobsters from the deep, cold North Sea, or producing Arbroath smokies, smoked haddock that have become an area delicacy. David Stirling’s family has been farming at Arbikie since the mid-17th century, mostly grains like barley, wheat, and rye, along with potatoes. By the early 2010s, he and his brothers were looking to diversify the farm’s sources of revenue. “Living in America at the time, I kinda saw the disruption of craft beer,” says Stirling, who turned his back on the life of a farm boy and moved to the States in the late-aughts. Along with his brothers John and Iain, David helped open Highlands NYC, a (yes) Scotch bar, and he was also conducting America-to-Scotland tours — you know, golf, castles, Scotch, the whole shebang. Eventually, Arbikie began calling the brothers back home. “I said, ‘Let’s do this for ourselves. Let’s build a distillery on the farm.” When the brothers discovered there actually had been a distillery on the farm back in 1794 (according to an old map), it further galvanized their ambition. As did the fact that the farm on this unusually fertile land was already growing so many natural ingredients that could easily be distilled. The land would lead to Arbikie’s first release in late 2014: Tattie Bogle potato vodka. It’s produced from three different potato varieties — Maris Piper, King Edward, and Cultra — making it much more flavorful and earthy with a creamier mouthfeel than a typical vodka made from GMO grains and distilled over and over again until it lacks any character. “Lots of distilleries are built where there’s water and the land isn’t that great,” says Stirling. “We’re farmers coming at it from 360 degrees. Our whole focus is about our ingredients.” The Land of Potatoes, Lemongrass, and StrawberriesI’ll be honest, I didn’t even realize strawberries were a thing in Scotland. But apparently they are and Stirling claims the unique climate surrounding Arbikie actually allows for superior strawberries to be grown. They use an heirloom variety called Lusa, and the growing season goes from March to October; brief cold snaps at night cause the strawberries to concentrate their sugar, making them naturally sweeter than what you might get in an American supermarket. (Stirling compares them to the great Oregon cherries.) “There’s a huge difference between the flavor profile of these and a typical strawberry,” says Stirling. Around 75 strawberries make it into each 750-milliliter bottle, which is one reason why it’s fairly expensive, at over $50. Similarly, the vodka base is homegrown too, not just the factory-sourced grain neutral spirit that most craft distilleries use. Arbikie utilizes Zulu wheat, which, even when distilled, contributes aroma and the underlying flavor profile of butterscotch and caramel — notes you simply don’t expect from a vodka. It’s bottled at an unusually high 100 proof, too, something that master distiller Kirsty Black felt was necessary to guarantee that the fruit wouldn’t destabilize. “This gives it a full aroma, almost like homemade strawberry jam,” says Black, and I can’t deny that. It’s hardly hot despite the proof, but light and almost refreshing, and perfect for the summer. Black, along with fellow distiller Christian Perez-Solar, took over two years of experimentation to create this unusual spirit. She’s been with Arbikie from the get-go and is not just a distiller but a scientist as well. She has a bachelor’s degree in plant science along with a master’s in brewing and distilling, and a Ph.D. in further farming studies, a five‐year project on producing alcohol from peas and legumes. “It’s staggering what she’s been able to achieve,” says Stirling. That Ph.D. even led to Arbikie’s unusual pea-based Nàdar gin, supposedly the world’s first climate-positive gin. “The core aspect of our business is uniting plant science, farming, and distilling together,” Stirling adds. A Foodie PerspectiveI probably don’t need to tell you “flavored” vodka is about as disrespected of a category in the spirits world as any. “I talk to a lot of people and they say, ‘We don’t like flavored vodka,’” claims Stirling. Before tasting it, many believe his Strawberry Vodka to be no different from the artificial, metallic-tasting junk that pervaded America in the late-1990s and early-2000s, your cupcake and marshmallow and Cinnabon-flavored nonsense. So detested are flavored vodkas today that it’s not hard to find listicles declaring the worst flavors ever made. “RANKED! The Worst Flavored Vodkas,” wrote Mandatory just last year. “22 Flavored Liquors That Will Make You Angry,” adds Buzzfeed. Here’s “15 Disgusting Flavored Vodkas Even A College Freshman Would Say No To.” “This is where I go back to our natural ingredients,” says Stirling. “If you’re growing the right ingredients, it’s a huge factor — it’s overlooked in why a spirit tastes so good.” Though many distilleries often toss out the “grain to glass” marketing mumbo jumbo, Arbikie literally plants, grows, and harvests everything it uses in its spirits. That includes the potatoes, wheat, and rye for its spirit bases, the jalapeños (which are then smoked in an oloroso sherry cask to make chipotles) for its Chilli Vodka, lemongrass, makrut lime, and even the juniper for its gin, a botanical that is typically foraged, even by many giant producers. And, of course, there are those brilliant strawberries. As weather slightly differs from season to season, so, too, does the flavor profile of the fresh berries. Meaning that, unlike those aforementioned cupcake and marshmallow vodkas, Arbikie Strawberry Vodka literally has different vintages, something that is catnip to spirits geeks like Iain McPherson, owner of Panda & Sons, one of Edinburgh’s top cocktail bars. Coincidentally, he worked on a strawberry farm while at university, and he, too, considers Scottish strawberries to be some of the best in the world. No surprise, Arbikie Strawberry Vodka is now being stocked at the sorts of bars that have long eschewed “flavored” vodkas. Like Angel’s Share, the Japanese-style speakeasy in Manhattan where you’re more likely to order pours of expensive Yamazaki single malt. And the American Bar at the Savoy, famed for its classic cocktails since the late 19th century. Ektoras Binikos, co-founder of Sugar Monk in New York’s Harlem, is a big fan, too. “It’s really pretty spectacular,” says Binikos, at whose bar you’re more likely to find cocktails made with esoteric mezcal or gin along with housemade amari — not flavored vodka. Yet Binikos finds Arbikie Strawberry Vodka elegant, full of subtleties and finesse, “a hint of grass, stone fruit, and wild strawberries, of course, but without being strawberry jammy.” He likes to serve it chilled with a wild strawberry garnish. Though many fans also enjoy the Strawberry Vodka as a neat, sipping spirit, it also works well in cocktails, like simple highballs with soda water, lemonades, or even sparkling wines. It works in more advanced cocktails, too, like the Vesper, Martini, and Negroni, with the potent strawberry bouquet always coming through. It’s likewise because of this that the distillery has become a cult sensation not just among in-the-know drinkers but also among foodies. Arbikie’s lack of GMO crops is one reason why Slow Food Scotland awarded it an Ark of Taste distinction recently. Meanwhile, fine dining restaurants are also catching on to Arbikie’s brilliance, like Levan London, The Restaurant at Amanyara in Turks and Caicos, and Restaurant Andrew Fairlie, the only restaurant in Scotland with two Michelin stars. “Michelin star chefs can trace everything on the plate back to where it came from, but they can’t typically do that with (what’s in) the glass,” explains Stirling. “I look at it from a foodie perspective — a lot of people are very, very focused on food in the right way. It’s time to start thinking about where your spirits come from, too.” The article The Most Interesting Spirit Coming Out of Scotland Is a Strawberry Vodka appeared first on VinePair. Via https://vinepair.com/articles/arbikie-scottish-strawberry-vodka/ Via https://vinology1.weebly.com/blog/the-most-interesting-spirit-coming-out-of-scotland-is-a-strawberry-vodka If you are the kind of person who prides yourself on squeezing fresh lemon juice for cocktails or making recipe-specific simple syrups, buying pre-made Bloody Mary mix might seem like a cop-out. While it’s true that certain widely available brands serve the Bloody Mary equivalent of using Rose’s Lime Juice instead of fresh citrus, some pre-made mixes meet the quality of anything you might get served at a decent cocktail bar — heck, some of those bars may even be using these very mixes. Giving you more time to work on elaborate garnishes for the cocktail — and the ‘Gram, let’s be honest — these eight, pre-made Bloody Mary mixes are deserving of a place on your brunch table. 8. Miss Mary’s Bold & Spicy Bloody Mary MixThis mix lacks the body we’d expect from a Bloody Mary and a quick glance at the ingredient list suggests it’s not made with fresh ingredients. Yet balanced and nicely flavored it arrives on the palate with the occasional flavor jumping out like an unexpected friend at a party. “Oh, hello, celery salt.” “Cayenne pepper, I wasn’t expecting you.” The finish culminates with pleasant spice and the general notion that this mix is actually pretty good after all. Average price: $13 per 946-milliliter bottle. 7. Hella Cocktail Co. Spicy Bloody Mary MixWere it not written on the label, it would be tough to easily identify this as “spicy,” but that’s not a mark against its character. Where Hella Cocktail Co.’s original mix leans more into sweet and rounded tomato flavors, this version has more pronounced celery and pepper notes, and just a little heat on the finish. Average price: $13 per 750-milliliter bottle. 6. SuckerPunch Gourmet Bold & Spicy Bloody Mary MixThe flavors from SuckerPunch’s proprietary garlic pickle juice drive its standard mix, which otherwise tastes vaguely of tomato paste and nondescript smoky spices. The Bold & Spicy bottling, however, delivers much more character, with the extra heat never overwhelming the palate and even livening the taste of tomatoes. Garnish with a celery stalk and you’re good to go. Average price: $13 per 946-milliliter bottle. 5. Mary’s Mixers Original Bloody Mary MixFor those who like to add liberal amounts of horseradish, Worcestershire sauce, and pickle juice to their Bloody Marys, consider Mary’s Mixers. Along with cayenne pepper, those components are the protagonists in this concentrated and flavorful blend, while tomato plays a willing and competent supporting role. A vegetal streak promises it will pair well with gin or even tequila, if you feel like adding even more flavors into the mix. Average price: $13 per 1-liter bottle. 4. Toma Original Bloody Mary MixAromas of roasted peppers, olive brine, and fresh, salted tomatoes set high expectations for this Bloody Mary, which it quickly delivers on. The palate has concentrated layers of flavor and generous body. With the smoky, sweet profile of roasted pepper lingering onto the finish, this is another great candidate for tequila or mezcal. Be sure to also mix it in a Michelada. Average price: $16.75 per 946-milliliter bottle. 3. Taffer’s Bloody Mary Mix OriginalLike many brands, Taffer’s also offers a spicy mix on top of its original mix. Unless you’re the kind of person who concerns yourself with Scoville scales and carries around Tabasco in your pocket, the heat delivered by generous servings of cracked black pepper in the original will more than satisfy your craving for heat. This mix’s pronounced pepperiness is accented by fresh bursts of celery, as well as a distinct sprinkling of celery salt. The cocktail finishes tangy, sweet, and with an expected crack of pepper. Average price: $10 per 946-milliliter bottle. 2. Stonewall Kitchen Bloody Mary MixerHorseradish, black pepper, and celery aromas stand out in this mix and serve as something of a running theme from start to finish. The flavors of these condiments are easily identifiable but never overpower. Spice is delivered without overbearing heat. And the tomato, which forms its flavorsome core, tastes fresh, concentrated, and almost refreshing — as far as Bloody Marys go. Whether you’ve never had a Bloody Mary or consider yourself something of a connoisseur, this mix promises to impress. Average price: $11.50 per 712-milliliter bottle. 1. Ripe Bar Juice San Marzano Bloody MaryMade using cold-pressed San Marzano tomatoes, this mix is shipped cold and requires immediate refrigeration. The extra attention to detail (and cost when shipping) is worth it. This is a remarkably fresh Bloody Mary mix: The tomato character arrives ripe, with just the right amount of sweetness, followed by a refreshing jolt of citrus. Whoever devised its recipe is well aware of all the ingredients that make the cocktail sing — horseradish, celery seeds, cayenne pepper, to name a few — and they’re all included here, just not to the extent that each vies for too much attention and kills the harmony. The result is an incredibly balanced cocktail that tastes exactly like a Bloody Mary should. Average price: $10 per 750-milliliter bottle. The article 8 of the Best Bloody Mary Mixes, Tasted and Ranked appeared first on VinePair. Via https://vinepair.com/buy-this-booze/best-bloody-mary-mixes/ Via https://vinology1.weebly.com/blog/8-of-the-best-bloody-mary-mixes-tasted-and-ranked If a year of lockdowns and limited travel taught us anything, it’s that there’s an almost unlimited supply of streaming options available at our fingertips. But now, as many of us take our first steps onto sandy beaches for the first time in almost two years, there’s nothing we’re craving more than a nice, good book to flip through as the sounds of crashing waves and chirping birds fade into the background. Many drinks lovers have long lamented the lack of good drinks shows on TV, but lucky for us, the literature space is full of delightful options ideal for everyone from history buffs to aspiring mixologists. Tired of Netflix asking if you’re still watching? Put down the remote and quench your thirst for knowledge with some of the best drinks reads of 2021 so far. Drunk History:“Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization”
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John BoothHi I am John Booth,36 years old from California,CA,USA,working in Whole Seller market,we supply different types of Beverages to the market.Here I am sharing some special tips about it. Archives
August 2021
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