FREY RANCH DISTILLERY ORGANIC GIN AND VODKA

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Michael Hepworth

 

 

FREY RANCH DISTILLERY IN NEVADA

GIN AND VODKA FROM FOUR GRAINS

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Nevada(Spiritsman)2/7/16/–We recently got a chance to try the organic gin and vodka from this stand alone distillery based in Nevada, and can report very good things about the product. Coming in a customized wooden box, the first one tried was the vodka, and maybe it was so good because of the fact it is a marriage of not one but four grains, corn, rye. barley and wheat. The state of the art still has the capacity to produce 10,000 cases of spirits per month.

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The distillery malts its own barley, and does not use commercially available enzymes for the conversion of starches to sugars. Everything is done on the estate and the end product is a result of that.

The ranch itself has been in the family since about 1850 even before Nevada was a State, and today farmer Colby Frey and his wife farm wheat, corn, barley, rye, alfalfa and oats.

Corn is the predominate grain, and wheat is the smallest used in the production process and all the grains are produced right on the 1200 acre ranch. which is located in Fallon.

Fallon is a small town famous for being the location of the Naval base where the “Top Gun” pilots are trained, and it is also known as a farming community. Temperatures vary quite a lot with very hot summers and bitter cold winter nights.

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The distillery itself is 4.600 square foot and features a still room, tank room, barreling room, tasting room and a malt house. The vodka is 98% ABV as it passes through three separate stills and is bottled at 40% ABV which produces this vodka with a creamy texture.

The vodka cocktail I tried which utilizes a vodka with four types of grain was the Caipiroska which has simple syrup or granulated sugar and four quarters of lime. The mixed grain complements the citrus elements in the drink.

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The gin uses rye, barley and corn and the botanicals used are juniper berries and wild sagebrush from the ranch with coriander, Angelica root, cardamom pod, lemon peel and orange peel sourced from across the globe. The gin is bottled at 90 proof, an just like the vodka the final product is very smooth tasting and a real find.

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In the immediate future Free Ranch will be launching a premium brandy, and in 2019 look for their range of super premium bourbon and rye whiskies. The brandy has been aged for five years and will be strictly small batch (1500 bottles) with ten acres of vineyards on the estatecontributing to the base wine fo the product.

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www.freyranch.com

775-423-4000

Distillery open: Saturday-Noon to 4pm

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

 

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Martin Miller’s Gin Cocktail competition, mixologist competed for a cash prize

 

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Michael Hepworth

 

 

Martin Miller’s Gin

By Cheri Fox

Martin Miller's Gin CHEERS
Martin Miller’s Gin
CHEERS

Brentwood,CA(Spiritsman)2/2/16/–Cocktail competition was held on Monday February 1, 2016 . There were 15 of LA’s hottest mixologists in attendance for the competition. These top mixologist competed for a cash prize of $1000 and debuted some fabulous cocktail concoctions.

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1st place went to Chris Day from General Lee’s and Terrine……cocktail “Negroñi”

The event was co-hosting with The Tasting Panel at Bar Toscana in Brentwood. The talented folks at Bar Toscana were serving special Martin Miller’s Gin cocktails during a half price happy hour.

Martin Miller is an English Gin created by the now deceased Martin Miller ; the tradition he created lives on globally .

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2nd place went to Dean Pryor from Petty Cash and previously Gorbal’s….cocktail “Amaro Never Dies Part Duex”.

The Martin Millers Gin tradition is his special ingredient “clean water ” from Iceland ; The purest water in the world is from Iceland and Martin Miller’s created this Gin from the world’s purest clean water.

The competition for best Martin Miller Gin cocktail was fierce mixologist had 10 minutes to create and present their favorites Martin Miller Gin cocktail to the panel of judges which included first judge was Rachel Burkons – associate publisher Tasting Panel Magazine the second judge Manager of Bar at Toscana William Perbellini and third judge Senior editor of “Chilled” magazine Lesley Jacobs Solomonson.

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Marsha Meyer who will be serving up her fabulous drinks at this years Oscar and Grammy Lounge ;

Marsha creates farm to table cocktails using grand poppy California flower orange peel these  compliment Martins Miller’s Gin. Marsha also creates organic gluten free cocktails adds antioxidants such as beets, berries and goji berries to make the cocktails ingredients healthier !
Photography: Cheri Fox

 

 

 

 

 

PLANTATION PINEAPPLE STIGGINS RUM

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Michael Hepworth

 

 

PLANTATION PINEAPPLE STIGGINS RUM

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HITS THE STORES IN APRIL

HOLLYWOOD(Spirtisman)1/17/16/–This rum was immortalized by Revered Stiggins in the Charles Dickens novel Pickwick Papers, and this rum uses the Victoria pineapple in the blend put out by Maison Ferrand. Each pineapple is peeled by hand and the rinds are infused with Plantation Three Stars Rum for one week and then distilled in pot stills. Master blender Alexander Gabriel and cocktail historian David Wondrich have created this new concoction that dates back to nineteenth century England. This is where the esteemed reverend took his pineapple rum warm (with a splash of boiling water) along with three lumps of sugar.

The retail price of this rum is $34.99 and Gabriel seems to be big on tradition. “David and I did this Project in part out of sheer curiosity. Mostly, we did it because the pineapple is the symbol of Hospitality. The 1824 ‘Journal of Patent Invention’ notes that it was customary in the West Indies to offer pineapple rum to visiting European friends. Following the West Indian tradition, Plantation Pineapple Rum is our gift to you.”

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The Queen Victoria Pineapple dates back to 1668 and Reunion Island when it was cultivated by the Guarani Tribe of the Caribbean. It is widely considered the best pineapple in the world due to its rich, juicy flesh and very sweet taste.

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This is a lovely rum with plenty of flavor and is described as a ho-go rum bouquet, which in plain English means a rum that has a long fermentation of the molasses and non-rectifying distillation in tiny pot stills.

The team of Gabriel and Wondrich are also responsible for Pierre Ferrand 1840 Original Formula Cognac and Pierre Ferrand Dry Curacao that was first launched in 2012.

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www.plantationrum.com

 

 

 

 

ANGEL’S ENVY CASK STRENGTH BOURBON

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Michael Hepworth

 

 

 

ANGEL’S ENVY CASK STRENGTH BOURBON RELEASED

 

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GET YOUR BOTTLE WHEN YOU CAN

 

HOLLYWOOD(Spiritsman)1/17/16/–Angels Envy Bourbon have recently released their new Cask Strength to the public, and with only 7,500 bottles at $169.99 each it will soon become a collector’s item. Previous releases quickly Sold out and the spirit will be available initially in 16 states including California and New York.

This is a super premium whisky that garnished an award of the “best spirit in the world” from Paul Pacult of the SPIRIT JOURNAL and the spirit is aged virtually to the point of perfection up to seven years in carefully selected American white oak barrels. The barrels\ are then blended into a single batch and finished in hand selected port casks.

The Angels Envy distillery is located in Louisville, Kentucky and will be open sometime in 2016 for tours, and check the web site for exclusive bottle signings by the Henderson Family honoring the late Master Distiller Lincoln Henderson, or the URL on each bottle for the locations of the signings.

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The retail price is $169.99, and even that steep figure is unlikely to deter fans of Angels Envy, who are known for their dedication to the brand. The rather complex bourbon is 127.9 proof and 63.95% alcohol by volume. The color is a very rich gold and on the nose you will get a taste of caramel and vanilla augmented by roasted almonds, and orange peel citrus. On the palate you get Pound Cake, root beer, candy corn and honey. The release is less port driven than in previous years with bourbon shining through.

 

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www.angelsenvy.com

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“FOS Mastiha” The Drink Of The Greek Gods, prepared with “Frontida ke Agapi”, Love and Care

 

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Michael Hepworth

 

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THE CRYING TEARDROPS OF THE MASTIC TREE!

 

 FOS  Mastiha Liqueur Drink Of The Greek Gods…

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By Michael Cohan

Laguna Woods,(Spiritsman)12/11/15/–On a tiny island in the Aegean Sea is the land of Chios, Greece. The beautiful lushness has given to the world a miracle tree resin of ancient times that flourishes throughout southern Chios as a shrub.

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The resin of the Mastic Tree has been widely known for its beneficial and therapeutic properties that harvests every June and July.

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The Mastic tree cries its velvet resin for 15-20 days this time of year in which these Grecians hand harvest the mastic resin after collecting these teardrops from heaven by slicing into the bark of this rare tree. It is then transported by the Villagers in wooden casks where the highest quality Mastiha is selected and cleaned.

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After its distillation of genuine mastic pure alcohol, sugar, and mineral water are added that identifies this liqueur as agricultural of origin solely produced as Masticha of Chios unlike a plain mastic. This process has earned Greece its EU legislation and only they can give it to the world!

The Drink Of The Greek Gods!!
The Drink Of The Greek Gods!!

What results is a distinctive, balanced spirit which emphasizes flavors such as cucumber, pine, anise, and fresh herbs. Local tradition has it served as an accompaniment with a dessert after a meal or alongside a cup of coffee. These days it can be enjoyed as a cold shot or served as an aperitif in a goblet with plenty of ice.

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My friend and I came up with our own recipe we aptly named “Greek Mastiha Sunshine Special.” We took a big glass tumbler filled with ice and added a couple of jiggers of the liqueur. Then we sliced the fruits of orange, lemon, and lime with a big sprig of rosemary and cuts of mint leaves. The result is a flavorful and refreshing cocktail from one of the rarest trees of the world!

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http://www.ambrosiagrp.com/about-mastiha.html

Production Process

The production of Mastiha consists of 3 distinct phases

Phase 1: The harvesting period, the Crying Tree harvesting takes place once a year, usually at the beginning of the summer period. Experienced workers deeply rooted in tradition undertake this tenuous and delicate process. The Mastiha trees get pricked and delicately sliced at the surface. It takes several weeks to collect the crying Mastiha resin that falls from those openings in the tree.

Phase 2: the cleaning.  Once collected, Mastiha is carefully collected in wooden coffins, covered with cloth, and then sent to a cool warehouse, where women of the villages pick the best quality Mastiha by hand and clean them meticulously.

Phase 3: Distillation, blending, and bottling. Mastiha is mixed with fine quality alcohol and is put in large bronze tanks. The mix is heated carefully by wood fire. The aroma of the extract is unforgettable to any visitor of a Mastiha Distillery. It is then blended with other ingredients, masterfully crafted by family tradition, and flair of the producer of FOS, that is a third generation Mastiha producer. It will be inspected, tested, and bottled in a beautiful bottle, with a distinctive logo that symbolized Greek culture at its best.

A historically rich product is now yours!
Its taste and aroma will captivate you!
We are thrilled to bring you “FOS Mastiha”. It has been prepared with “Frontida ke Agapi”, the Greek words for Love and Care.

Chef Peter Peterson:  Orange, Mint, Rosemary,  Greek  Sunshine

Tom Wright:  Liquor Photographer

 

 

 

 

 

A HAPPY HOLIDAY DRINK: A Snowball Crush featuring Deleon Platinum Tequila!

 

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Michael Hepworth

 

A HAPPY HOLIDAY DRINK

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A Snowball Crush featuring Deleon Platinum Tequila!

 

By Michael Cohan

Laguna Woods,CA(Spiritsman)12/3/15/–The other day my friend and I were getting ready for Thanksgiving dinner and during our happy hour we began sipping on our favorite Deleon Platinum tequila while watching football. So we began playing with the tequila and concocted our version of a fall/winter cocktail.

We took a martini glass and filled it with crushed ice. Then we poured a jigger of the Deleon over the ice. To top that off we drizzled a modest amount of cranberry juice and then added a few special cranberries and voila, our “Cranberry Snowball Crush” was born!

To partake in this drink a spoon should be used as it is necessary to get a little ice and cranberry to taste the strong tequila finish. Your palate will balance the tartness and the sweetness perfectly. But don’t forget to add more Deleon Platinum as the ice will melt over time.

 

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Experience the “Snowball” however you want but my friend and I are sold that the Deleon Platinum tequilas work best! This season enjoy playing with your favorite Snowball!

Chef Peter Peterson: Cranberry juice, special seasoned cranberries

Tom Wright:  Liquor Photographer

 

 

COCINA CONDESA A COCKTAIL CAFÉ SERVING MEXICAN STREET FOOD & MEZCALERIA

 

 

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Michael Hepworth

 

 

COCINA CONDESA  A COCKTAIL CAFÉ SERVING MEXICAN STREET FOOD & MEZCALERIA

Studio City,CA(Spiritsman)12/1//15/–Here is a little gem I would like to talk about called COCINA CONDESA in Studio City on Ventura Blvd where Sunday brunch is fueled by the rather strong cocktails created by David Rubin, a transplanted New Yorker. Chef here is Eddy Garcia, and together they make quite a team with Garcia acting and certainly looking like a genuine Aztec dancer which I think was his former career, and Rubin a high energy character eager to impress locals in his first year from New York.

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Garcia has worked with a lot of well known chefs including Mary Sue Milliken and Susan Feniger and this is his chance to shine following his stints at Sweeney’s Ale House and The Woodman. The design is very colorful and attractive with lots of yellow, blue and Red everywhere, and a front that opens up onto the street and an outside patio for dining. Brunch here is slow and casual and easy to linger around to enjoy the drinks and the food.

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Brunch cocktail are served from 9am-3pm and are priced at $10 and if you plan to have a few then Uber has to be the way to go. I would almost certainly start with the “Abajo de la Playa” which consists of Monkey Coconut Rum, prohibido rum, coconut and pineapple.

However Rubin is big into Mezcal, so ask him for “The Maestro,’’ another potent blend of El Silencio Mezcal with lemon, ginger and fresno chiles and I believe a blend of cricket sauce to spice it up. Gin lovers can try “La Mariposa” with a mixture of gin (unnamed), St.Germaine’s elderflower, lime juice, cucumber and squirt.

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Food wise the brunch menu is comprehensive enough with the preferred starter of choice being Buttermilk Pancakes w/Mayan Chocolate Crumble ($10). This menu favorite comes with seared plantains and piloncillo syrup. There are also interesting items such as Strawberry & Mango Mexican French Toast ($11) with Bolillo and syrup, and plenty of creations with eggs such as the Desayamo Burrito, Huevos Rancheros and Mix Peppers and Egg White Omelet.

The good thing is that none of these brunch specials are priced more than $13.

For those of you who would rather stay a bit more traditional, then there is an extensive Taco Plate selection all priced at $11. Including skirt steak, pork, pork shoulder, mahi mahi and grilled chicken. I tried the Grilled Shrimp which was perfect, and next visit I will try it paleo style, which means served in boston lettuce leaves. There are four types of Ensaladas, Kale, Shrimp, Chicken and Salmon, along with Burritos and three bowls (Spicy Carnitas, Al Pastor, Grilled Shrimp, served over Quinoa and Mexican Rice.

This is a really cool place that I hope sticks around for a long time.

www.cocinacondesa

Cocina Condesa-11616 Ventura Blvd, Studio City, CA 91604

818-579-4264

www.cocinacondesa.com

Street parking

 

 

 

 

Sugarlands Moonshine, The Flow & Glow, “Story in every jar.”

 

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Michael Hepworth

 

 

THE “FLOW & GLOW” OF “SUGARLANDING!”

 

By Michael Cohan

http://www.sugarlandsdistilling.com/
Stories  in the Jar, “Shine On ” Sugarlands  MoonShine

Laguna Woods,(Spiritsman)11/16/15/–Have you been able to land or be landed by one of the newest and best moonshine whiskeys to hit this booming market recently? Then step right up and pucker right up to the Mason Jars of the Sugarlands Distilling Company located in the Great Smoky Mountains of Gatlinburg, Tennessee. This bit of country is difficult to access with deep remote gorges, an area of ill fame which was sparsely populated so it was aptly named “Moonshiner’s Paradise” by Horace Kephart from the Southern Highlanders in 1913.

Since the distillery opened in March 2014 they have already seen more than 1 million visitors making them the #2 destination in the area next to its National Park ranked by TripAdvisor.com. This location is a sought after spot for spirits enthusiasts as Gatlinburg is home to a number of distilleries and wineries.

Sugarlands Distilling Company
Sugarlands Distilling Company

According to its website, the Sugarlands distillery experience has received the most five-star reviews making it the most celebrated distillery in America. Only Guinness Storehouse in Dublin, Ireland had more five-star reviews internationally in October 2015.

Presently they have released announcements of an expansive whiskey campaign that will produce traditional and modern offerings to their current market of 19 states and beyond. Visitors to the Distillery can experience free all nine flavors of its prime-guzzling Sugarlands Shine if they can make it through them all. Y’all tour the still house, enjoy the Appalachian storytelling and listen to live Americana, bluegrass and country music.

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I will have the pleasure of sharing with you three of their Moonshine “Stories in every jar.” Let me explain that in order to fully enjoy these liquors my preference is to savor them from the Mason jar directly! This is where the reviewer feels you will envelope the nose and finish in its purist form and create your own personal story.

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The first being its Silver Cloud sour mash moonshine brand. The website describes this concoction as having a soft flow and subtleness. It’s anything but that! The nose will hit you hard but pass that and you become compelled by its sweet delicious scent and then the shine will envelope all of your astral senses. The texture is uniform throughout and finishes off the same way it started. With a kick weaving your dreams into the skies, much like Gary Wright’s song, “Dream Weaver” from 1976. The burn y’all feel from this “flow and glow” liquid gold will definitely send you farther beyond the Silver Cloud.

To keep the glow flowing their second moonshine installment, in personal drinking order, would be one of three different spirits from their Moonshiners Legend Series. You see in the olden days this region of the Sugarlands had many illegal moonshiners trying to claim their spot of notoriety and one of those would be Jim Tom Hedrick from North Carolina. So Sugarlands Distilling partnered with Lost Spirits Technology of California to develop a rye whiskey by using a modern aging reactor called THEA one. This reactor has the ability of duplicating the chemical make up and taste profile of a 20-year-old rye whiskey in just 6 to 8 days.

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So Jim Tom’s Signature Moonshine Unaged Rye was born to create that warming bite of goodness that will just “flow and glow” your thirsty senses. The nose is not as pungent as the Silver Cloud until that bite just hits the back of your throat! It is definitely warming during the finish as well. This reviewer does not taste the spiciness of the rye but you can certainly enjoy the flavors of the authentic cane sugar and mountain grains. Among the other Moonshiners of the Sugarlands Series are legendary Mark Rogers and Steve Tickle. These three magic moonshiners have been part of the cast of the show “Moonshiners” that has been on the Discovery Channel since 2010. I hope to be reviewing the rest of the Series so I can deliver to you Mark’s and Steve’s versions.

Story In Every Jar, Sine On
Story In Every Jar, Shine On

For now my final “Stories in every jar” segment will be a lighter and sweeter style called Appalachian Apple Pie Moonshine. The texture is cough syrupy but with a delicious apple crispy finish but this reviewer can’t make out the lemon zest due to the heavy lingering of the caramel. I think a little dust of cinnamon in here would go a long way. This fall flavor would make a great complement as part of your Thanksgiving feast! Visit their website to locate some fine-tasting cocktails for all of their different brands.

In conclusion, I just have to say that sometimes you can say a lot about something and sometimes you don’t have to. The “Stories in every Jar” can be completed in a few sentences and sometimes in a couple of paragraphs. The point of all this is to inform the public of what’s out there while being as descriptive as you can in a concise manner. It’s just a matter of taste and choice of words.

Pricing for the moonshine is hard to find on the west coast but they are planning on expanding all over the U.S. Availability of the product is generally east of the Mississippi so if you know a zip code for one of the states they advertise on their site you may be able to price and order their shining liquids to experience the flow and the glow! If it’s time for a vacation then plan a visit to their beautiful facility to enjoy all the festivities of the Sugarlands Distilling Company and their fine moonshine first hand. Y’all go and get Sugarlanded now!

 

http://www.sugarlandsdistilling.com/
http://www.sugarlandsdistilling.com/
805 Parkway, Gatlinburg, TN 37738
Open today · 10:00 AM – 11:00 PM

 

 

 

 

 

 

AMARO LUCANO ITALIAN LIQUEUR-A NICE TASTE FOR THE HOLIDAY SEASON

 

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Michael Hepworth

 

 

AMARO LUCANO ITALIAN LIQUEUR-

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A NICE TASTE FOR THE HOLIDAY SEASON

 

HOLLYWOOD(Spiritsman)11/2/15/–At Spiritsman we love Italian liqueurs and the latest one to come across our desk is Amaro Lucano, a drink dating back to 1894 in Pisticci from the founder Pasquale Vena. The versatile liqueur is available in all 50 states, and at a retail price of $29.99 Is a must for any home bar when you feel like creating a cocktail with a different taste sensation.

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I started out with a simple lemonade/Amaro combination garnished with a lemon in a drink called Lucano & Gazzosa, and just loved the fresh taste of the drink which goes especially well with pasta. Amaro Lucano consists of about 30 herb varietals which are sourced from around the world, naturally dried, crushed and then placed in a hydro-alcoholic solution and left to macerate in an overnight steeping process.

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Once that process is done, the mixture is pressed and combined with fragrant infusions of oils, pure alcohol and pure water. After that the mixture is left to decant in large tanks for about five months which prevents it from being affected by humidity and sunlight. Heavier sediments sink to the bottom of the tank and the lighter ones float to the surface. Following laboratory testing when pure alcohol, pure water and caramel are added, the liquid is stored in stainless steel tanks, when the bottling process can produce up to 30,000 bottles a day.

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Because of the vast array of flavors in this liqueur, it can be enjoyed in a large variety of cocktails or even in desserts. You can also enjoy it neat or chilled on the rocks. If you have any trouble finding it then go to www.amarolucano.it or in the USA you can find out where to get it at Domaine Select Wine Estates.

Here are some pretty cool recipes that you can play around with:

Lucano & Gazzosa.

1.5oz Amaro Lucano

4 oz Paul Newman lemonade

Fill tall glass w/ice, stir and add lemon wheel.

Lucano Cup

1.5 oz Amaro Lucano

2 oz green apple juice

2 oz ginger ale

Mix drink directly in the glass and serve w/slice of cucumber, slice of lemon & orange, sprig

of mint and ice.

Lucano Americano

1 oz Lucano

1 oz Sweet Vermouth

½ oz fresh grapefruit juice

Soda Water

Add first 3 ingredients to a cocktail shaker filled w/ice and shake. Strain into a cocktail glass, top w/soda water and garnish w/fresh grapefruit slice.

Le ricette di Bartender.it per Lucano.


  • Lucano Cup

    Lucano Cup

    Ingredienti

    • 45 ml di Amaro Lucano
    • 50 ml succo di mela verde
    • 50 ml ginger ale

    Preparazione

    Costruire il drink direttamente nel bicchiere e guarnire con buccia di cetriolo, fetta di limone e d’arancia e ciuffo di menta. Servire con ghiaccio.

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  • Lucano Cobbler

    Lucano Cobbler

    Ingredienti

    • 45 ml di Amaro Lucano
    • 100 ml vino rosso
    • 25 ml acqua tonica
    • 15 ml sciroppo di zucchero

    Preparazione

    Costruire il drink direttamente nel bicchiere e guarnire con fetta di limone e di arancia, ciuffo di menta e frutti di bosco. Servire con ghiaccio.

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  • Lucano On Ice

    Lucano and Gazzosa

    Ingredienti

    • 45 ml di Amaro Lucano
    • 100 ml gazzosa

    Preparazione

    Costruire il drink direttamente nel bicchiere e guarnire con fetta di limone. Servire ghiacciato.

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  • Lucano and chinotto

    Lucano and Chinotto

    Ingredienti

    • 45 ml di Amaro Lucano
    • 100 ml chinotto sodato

    Preparazione

    Costruire il drink direttamente nel bicchiere e guarnire con fetta di lime e ciuffo di menta. Servire con ghiaccio.

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  • Citrus trip

    Citrus Trip

    Ingredienti

    • 25 ml Limoncello Lucano
    • 1/2 lime fresco
    • 2 barspoon sciroppo di pesca
    • 2 barspoon zucchero semolato bianco

    Preparazione

    Pestare il lime con lo zucchero nel bicchiere. Aggiungere gli altri ingredienti e mescolare con ghiaccio tritato. Guarnire con buccia di arancia.

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  • Mediterranean style

    Mediterranean Style

    Ingredienti

    • 25 ml Sambuca Lucano
    • 1/4 pompelmo rosa fresco
    • 50 ml succo di mirtillo
    • 2 barspoon zucchero liquido

    Preparazione

    Pestare il pompelmo nel bicchiere, aggiungere gli altri ingredienti e mescolare con ghiaccio tritato. Guarnire rametto di rosmarino.

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  • Caffè Sour

    Caffè Sour

    Ingredienti

    • 40 ml Caffè Lucano

    Preparazione

    Versare il liquore direttamente nel bicchiere e guarnire con fetta di mela verde, fetta di pera, spicchio di lime e frutti di bosco. Servire con grosse scaglie di ghiaccio e peperoncino rosso piccante.

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  • Lucano jim jam

    Lucano Jim Jam

    Ingredienti

    • 30 ml Amaro Lucano
    • 22 ml Grappa Passione Bianca
    • 22 ml succo di limone fresco
    • 15 ml sciroppo di zucchero
    • una gioccia di Bitter Regan

    Preparazione

    Shakerare il tutto vigorosamente con ghiaccio e servire in un bicchiere da cocktail ghiacciato.

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  • Espresso Lucano

    Espresso Lucano

    Ingredienti

    • 1 espresso (lungo)
    • 15 ml zucchero liquido
    • 30 ml Amaro Lucano

    Preparazione

    Versare gli ingredienti direttamente nel bicchiere, mescolare e servire.

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  • Lucano Gelato

    Lucano Gelato

    Ingredienti

    • 3 zollette zucchero bianco
    • 25 ml acqua naturale
    • 2 porzioni gelato alla crema
    • 3 barspoon Amaro Lucano

    Preparazione

    Nello shaker inserire le zollette di zucchero bianco e 25 ml di acqua naturale, aggiungere due porzioni di gelato alla crema e shakerare il drink solo dopo aver aggiunto tre barspoon di Amaro Lucano.

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  • Lucano Americano

    Lucano Americano

    Ingredienti

    • 25 ml Amaro Lucano
    • 25 ml vermouth rosso
    • soda mediterranea
    • fetta d’arancia

    Preparazione

    Raffreddare il bicchiere e contemporaneamente versare 25 ml di Amaro Lucano in un mixing glass colmo di ghiaccio, aggiungere 25 ml di vermouth rosso e completare con soda aromatizzata alla camomilla e bucce di arancia.
    Guarnire con arancia.

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  • Un Lucano A Manhattan

    Un Lucano A Manhattan

    Ingredienti

    • 25 ml Amaro Lucano
    • 50 ml tequila blanco
    • scorzetta di lime

    Preparazione

    Nel mixing glass colmo di ghiaccio a cubetti versare 25 ml di Amaro Lucano e 50 ml di tequila blanco, mescolare e versare in una coppetta ghiacciata.
    Guarnire con le scorzette di lime.

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  • Pisticci in Summer

    Pisticci in Summer

    Ingredienti

    • 35 ml gin
    • 2 barspoon di zucchero semolato alla vaniglia
    • 2 porzioni sorbetto al limone
    • soda di Lucano alle fave di cacao
    • oli essenziali di arance
    • scorza di limone

    Preparazione

    Versare nello shaker 35 ml di gin e aggiungere due barspoon di zucchero semolato alla vaniglia e due porzioni di sorbetto al limone.
    Dopo aver shakerato energicamente, versare il drink in un calicino completando con soda di Amaro Lucano alle fave di cacao. Guarnire con gli oli essenziali di arance e la scorza di limone.

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  • Lucano Punch

    Lucano Punch

    Ingredienti

    Dosi per 6 persone:

    • 60 ml zucchero agli agrumi
    • 250 ml succo di mela
    • 250 ml ginger ale
    • 125 ml Amaro Lucano
    • 125 ml Brandy Vitae
    • 4 barspoon bitter al cardamomo
    • rondelle di agrumi

    Preparazione

    In una punch bowl versare 60 ml di zucchero agli agrumi, 250 ml di succo di mela limpida e 250 ml di ginger ale.
    Aggiungere 125 ml di Amaro Lucano e 125 ml di Brandy Vitae, quattro barspoon di bitter al cardamomo e completare il drink con le rondelle di agrumi.

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  • Dessert Mediterraneo

    Dessert Mediterraneo

    Ingredienti

    • 2 barspoon zucchero semolato alla vaniglia
    • 30 ml mousse pistacchio
    • 30 ml di crema di latte
    • 25 ml Amaro Lucano
    • bucce di agrumi
    • menta fresca

    Preparazione

    Unire due barspoon di zucchero alla vaniglia, 30 ml di mousse al pistacchio e 30 ml di crema di latte. Versare 25 ml di Amaro Lucano e shakerare. Guarnire con bucce di agrumi e menta fresca.

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  • Italian Sangria

    Italian Sangria

    Ingredienti

    • 1 arancia
    • 2 barspoon zucchero semolato bianco
    • 75 ml Barolo chinato
    • spuma con crema di latte e Amaro Lucano

    Preparazione

    Nel mixing glass pestare un’arancia e aggiungere due barspoon di zucchero semolato bianco, versare 75 ml di Barolo chinato, mescolare e filtrare finemente in un calicino.
    Colmare con spuma di crema di latte e Amaro Lucano.

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  • Lucano Ghiacciato

    Lucano Ghiacciato

    Ingredienti

    • 50 ml Amaro Lucano
    • scorza d’arancia

    Preparazione

    In un tumbler precedentemente ghiacciato versare 50 ml di Amaro Lucano freddo e guarnire con scorza d’arancia.

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  • Lucano On Ice

    Lucano On Ice

    Ingredienti

    • 50 ml di Amaro Lucano

 

 

 

 

Breast Cancer Research Stamp Partners with El Dorado Winery

 

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Michael Hepworth

 

Creator of Breast Cancer Research Stamp Partners with El Dorado Winery

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Sacramento, Calif.(Spiritsman)10/25/15/– – Charles B. Mitchell Vineyards is partnering with Dr. Ernie Bodai, founder of the Breast Cancer Research Stamp and Cure Breast Cancer, Inc., to launch the Cure Series, a series of limited release wines created to support breast cancer research. Proceeds from the Cure Series will be donated to Cure Breast Cancer, Inc., which helps fund research and educational outreach across the United States.

“Charles B. Mitchell Vineyards has made a commitment to finding a cure for breast cancer by donating a significant portion of their profits to the cause,” said Dr. Bodai. “I’m grateful for their support and believe this project can make a tremendous impact in educating people and raising funds for research.”

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The goal of the Cure Series is to help raise awareness of breast cancer and the importance of early detection, while also generating funds that help support research. Charles B. Mitchell Vineyards has committed to donate a portion of proceeds from all Cure Series products to Cure Breast Cancer, Inc.

The Cure Series will initially consist of two limited production wines: a 2013 Amador County Reserve Barbera and a 2013 El Dorado Zinfandel. The winery plans on expanding production and including additional varietal offerings down the road.

Dr. Bodai Cure Breast Cancer, Inc.
Dr. Bodai Cure Breast Cancer, Inc.

“I’m excited to partner with Dr. Bodai and this wonderful organization to launch the Cure Series,” said Charles Mitchell, owner of Charles B. Mitchell Vineyards. “I believe this collaboration has the potential to take off and do a lot of good. We’re already working to identify special lots from this year’s harvest to expand production of the Cure Series over the next few years.”

Charles B. Mitchell Vineyards will also simultaneously launch Club for the Cure, a quarterly wine club featuring Cure Series wines, a signed copy of Dr. Bodai’s I Flunked My Mammogram! book and Breast Cancer Research Stamps, among other benefits. The wine club will provide a foundation for expanding the Cure Series in the future, while also serving as a channel for Cure Breast Cancer, Inc. to provide important education on a disease that affects 1 in 8 women each year, according to the nonprofit Breastcancer.org.

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“Cure Breast Cancer, Inc. is thrilled and honored to partner with Charles B Mitchell Vineyards,” said Joe Whalen, Marketing Manager for Cure Breast Cancer, Inc. “The partnership is a perfect fit in helping us reach adults, especially women ages 21-54, on the importance of annual screenings. It also serves as a great fundraising effort that will provide us with resources for additional educational outreach across the U.S.”

“I’m proud my passion for winemaking can serve as a platform for helping and educating people on potentially life-saving procedures,” said Mitchell. “As a winemaker for nearly 25 years, I would be thrilled if my enduring legacy was that I made a significant contribution toward finally putting an end to this terrible disease.”

The idea for the Cure Series was inspired by the continuing success of the Breast Cancer Research Stamp, which has made significant strides in raising funds for research since it was released as the first fundraising stamp in U.S. history. The Stamp has sold over 980 million units and raised nearly $81 million for breast cancer research since it was issued in 1998; it was recently reissued through 2019 by the U.S. Senate through a unanimous vote on September 23, 2015. The Cure Series follows in the Stamp’s footsteps as a social impact product and hopes to produce a similar effect.

“This stamp provides the opportunity for any American to make a small contribution in order to make a big difference in the fight against breast cancer,” said Senator Enzi (R-Wyo), who introduced the Stamp’s reauthorization bill. “By passing this bill, Congress can ensure that this research will continue to be there to help the hundreds of thousands of women who will be diagnosed in the future.”

Funding raised by the Stamp has led to multiple advances in breast cancer treatment, such as 3D breast imaging for improved early detection and nanotechnology (miniaturization), which now allows for the delivery of targeted therapies specifically at the cancer cells, eliminating many of the major side effects of past chemotherapy treatments, including loss of hair, infections, fatigue and even death.

Dr. Bodai and Charles B. Mitchell Vineyards partnered with Insight Public Relations to create a design for the Cure Series that pays tribute to the Breast Cancer Research Stamp and raises awareness for annual screenings. Featuring a clean, minimalist look, the wine labels prominently display an outline of the Stamp, which depicts Diana, the Roman goddess and protector of women, reaching behind her head and pulling an arrow from her quiver to fend off an enemy. The image of Diana reflects the same position that a woman assumes for a breast self-exam and mammography.

“We wanted to create a design in the likeness of the Stamp, but with its own story and distinct elements,” said Tim Harris, CEO of Insight Public Relations. “The design adopts the outline and symbolism of the Stamp, while adding a range of watermark colors that reflect how breast cancer is something that affects us all.”

The Cure Series is scheduled for a winter 2015 release and is currently available for pre-order at charlesbmitchell.com and at the winery’s tasting room in Fair Play, California.

Dr. Bodai is the founder of Cure Breast Cancer, Inc. and the Breast Cancer Research Stamp,
Dr. Bodai is the founder of Cure Breast Cancer, Inc. and the Breast Cancer Research Stamp,

About Dr. Ernie Bodai
Dr. Bodai is the founder of Cure Breast Cancer, Inc. and the Breast Cancer Research Stamp, which has sold over 980 million units and raised nearly $81 million in funding for research. After emigrating to the U.S. from Hungary, Dr. Bodai received his B.A and M.S. degrees from the University of California, Los Angeles and his M.D. degree from the University of California, Davis in 1977, where he currently serves as Clinical Professor of Surgery. Dr. Bodai served as Chief of Surgery, Kaiser Permanente Sacramento for 15 years and today directs the Breast Health Center at the Kaiser Permanente Sacramento, which has been recognized nationally as a “Center of Excellence.” He has authored over 250 medical articles and has published five books, four of which focus on cancer.

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About Charles B. Mitchell Vineyards
Charles B. Mitchell Vineyards embodies the pioneering spirit rooted in Sierra Foothills history, producing an array of innovative wines that include 12 unique, vineyard-designated Zinfandels. Inspired by classic Americana culture, the winery offers guests an adventure in the Sierra Foothills that features private vineyard walks, barrel tastings and endless culinary enjoyment.

http://charlesbmitchell.com/

About Cure Breast Cancer, Inc.
Cure Breast Cancer, Inc. (CBC) is a national, nonprofit organization committed to bringing breast health awareness and education to all women and their families. Working through a group of dedicated volunteers, CBC has consistently returned over 90% of all contributions to the community through its programs and services.

 

 

 

CVR/Wines of Tejo (Portugal) to Introduce Distinctive Wines in Chicago and San Francisco

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Michael Hepworth

Tyto-Alba-Wooden-Box-IMPOR

 

CVR/Wines of Tejo (Portugal) to Introduce Distinctive Wines in Chicago and San Francisco September 15-17, 2015

 

 

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New York, NY(Spiritsman)10/24/15 — Members of the U.S. media and wine trade will explore a wide variety of distinctive, native varietal red and white wines from the historic Portuguese region of Tejo during luncheon seminars in Chicago and San Francisco on September 15th and September 17th, respectively, hosted by the Tejo Regional Wine Commission, Portugal (Comissão Vitivinícola Regional do Tejo/CVR Tejo).
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The immersive pairing luncheons and seminars are intended to educate and create awareness for the wines, as well as introduce the region to new potential importers and distributors to build the region’s U.S. distribution. These seminars follow a recent, successful importer and media trip to the Tejo region.  CVR/Wines of Tejo also hosted highly successful wine pairing luncheons in New York and Boston in May 2015.
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The intimate educational seminars for a limited number of trade and media in Chicago (September 15) and San Francisco (September 17) will highlight the characteristic diversity of Tejo’s terroir as reflected in its wines.  Master Sommelier Eric Entrikin will introduce wines, with a focus on the area’s indigenous grapes, from this historic Portuguese region that is steeped in culture and heritage.
It is a new age of discovery for the vineyards of Tejo, one of Portugal’s oldest wine regions and an area that is part of the global movement to identify and preserve local grape varieties.  The current U.S. initiative reflects the increased popularity of Tejo wines as authentic, high-value and high-quality products — with increased distribution nationally of red and white wines by 19 producers currently active in the U.S.
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To complement their trade and media educational efforts, the Commission has launched a communications platform that features a new website (www.winesoftejo.com) tailored for U.S. trade and consumer audiences, including maps, technical notes, useful statistics and marketing materials, all highlighting the Tejo region’s distinctive cultural and viticultural landscape.
Comissão Vitivinícola Regional do Tejo (CVR Tejo), known in the United States as Wines of Tejo, is an organization that oversees the viticultural and vinification practices of over 80 producers from the region.  Nestled in the heart of Portugal along the banks of the Tejo River, which stretches from just beyond the Spanish border to the Atlantic Ocean at Lisbon, the Tejo region has been producing wines from native Portuguese varietals since the Middle Ages. 
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The Tejo River’s breadth and strength elementally impact the soil and climate of the region, deeply defining the region’s terroir. These wines embody the enthusiasm, commitment and collaborative nature of its producers, and reflect the unique terroir and winemaking heritage of the Tejo region.

 

GUINNESS NITRO IPA TO HIT THE MARKET

 

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Michael Hepworth

 

 

 

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GUINNESS NITRO IPA TO HIT THE MARKET

 

Los Angeles(Spiritsman)10/4/15/–Any new release from the brewing giant in Dublin is worth a mention, and if you are one of the first in the world to try it, then it definitely deserves a mention. At a private tasting at The Larchmont Restaurant in Los Angeles, we were there to taste the draft version and the canned equivalent. This beer is a nitrogen infused IPA from a brewer that actually perfected the art of nitrogeneration, and this latest creation is an India Pale Ale crossed with the classic Guinness qualities, and to this casual beer drinker a lovely tasting and quite potent brew. Golden in color, the drink benefits from the roasting of the premium barley which also helps the creamy mouthfeel and the thick head.

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Five hops are used in the creation of Nitro IPA-Admiral, Topaz, Challenger and Cascade. The Challenger, Cascade and Topaz are all dry hopped which brings out the citrus flavor in the beer, and the blend of CO2 and Nitrogen are a perfect balance against the hops. All this magic is created in Dublin at St.James Gate in Brewhouse No 4, and the brewer who created this is Luis Ortega,not a typical Irish name by the way. He is part of a team called The Brewers Project whose sole purpose is to create new beers for the ever changing beer market, and yes Guinness is painfully aware of the inroads that the rapidly expanding craft beer movement as made into their market share.

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Ortega said “ IPAs are complex and hoppy, but for some beer drinkers the bitterness can be too much. We aimed to make a balanced smooth beer. Guinness perfected nitrogenerated beer more than 60 years ago, so we believed we could really add something new to the style. There’s plenty of hoppy flavor, with citrus aroma to the fore, but the nitrogen rounds it all out. The mouthfeel is fantastic, and the use of Guinness yeast gives it an echo of the character of our famous stouts.”

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Guinness introduced the nitrogeneration process in Ireland in 1964, and about 20 years later Guinness invented the widget which brought the process to canned beer. The widget is a small plastic ball filled with nitrogen that releases when the can is opened.

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The retail price of a six-pack will be $8.99 and it should be sampled in a Guinness Gravity Glass, a glass specially designed to optimize nitro generation and the aroma of the beer.

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

 

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SPARKLING WINES FROM FRANCE AND PORTUGAL ALL WITHIN BUDGET

 

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Michael Hepworth

 

 

SPARKLING WINES WITHIN THE BUDGET FROM FRANCE AND PORTUGAL

HOLLYWOOD (Spiritsman)9/28/15/–Here are a few sparkling wines that came across our desk that represent great value, although you may have to do a bit of digging to find them as distribution in most cases Is only in a handful of states. Still worth the detective work however.

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CREMANT de BOURGOGNE-BRUT

This goodie is from the Maconnais region in Burgundy, and this bubbly is produced from Cave de Lugny vineyards that surround the village of Lugny. Shallow limestone soil where the age of the vines reach about 35 years. Grapes are Chardonnay, Pinot Noir and Gamay and they are hand harvested and then pressed in a pneumatic press. Fermentation takes place in stainless steel vats and extra maturation takes an additional 12 months once the wine is bottled.

Visually this wine is a pale gold and the nose takes on yellow fruit, dried fruits and hazelnuts.

Food pairings are pretty broad like seafood, poultry and desserts and in particular smoked salmon crème brulee. Distributed by Viceroy Imports and available in three states $15

www.cave-lugny.com

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CREMANT DE BOURGOGNE BRUT-BLANC

Composed of 60% Chardonnay and 40% Pinot Noir grapes this wine comes from vineyards relatively young at just 20 years. Maturing time is 24 months and the wine stays in the bottle for up to three years. The winemaker is Simmonet-Febvre and they have been around since 1840 in Chablis. This is a versatile and easy tasting wine that can either be served as a chilled aperitif or even drank throughout the entire meal. Distributed by Louis Latour and available in 14 states for $18.

www.simonnet-febvre.com

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LOUIS de GRENELLE-BRUT ROSE “CORAIL”

The fruit for this sparkling wine is harvested by hand and the yields are quite low. The grapes are 100% Cabernet Franc from the region of Saumur with very low dosage to protect the aromas and flavor which are very fruity for this lively sparkling wine. Saumur is a historic city between Angers and Tours in the Loire Valley, where the soil is full of limestone. Louis de Grenelle has been around since 1859, and they own two and a-half kilometers of underground caves. All bottles produced lay stored underground for several years under this bustling market city, and yes these wines are very good. Available in 5 states for $19.

Available from John David Headrick Selections

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CREMANT DE LOIRE WINE

A clear yellow wine that has an aroma of peach and pear with a five year aging period. A very fresh sparkling wine that has a lot of complexity with the overall taste.

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CASAL GARCIA-SPARKLING ESPUMANTE VINHO VERDE ROSE

This sparkling wine is from Portugal and a vineyard in Vinho Verde from a trio of grapes-Vinhao, Borracal and Azal Tinto. Honestly I am not too familiar with these sparklers, and the white version Is quite expressive with a trace of flowers, tropical fruits and green apples. Food pairings for this wine is sushi and strawberry cheesecake. The Rose version has a feel of red berries and wild strawberries with a very fresh finish. Goes well with Oriental food, Sea food and a Wild Berry Pie, and at $12 is a bargain. Only available in three states however.

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If you prefer white wine then the Casal Garcia Sparkling Espumante Vinho Verde White is produced just like its sister wines by a method of a slow second fermentation at low temperatures which is done to preserve all the characteristics of the base wine, and at $9 is ridiculous value in the six states you can find it.

www.casalgarcia.com

 

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Michael Hepworth

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2015 Queen Mary Handcrafted Cocktails and Four-Course Pairing Competition

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Michael Hepworth

 

2015 Queen Mary Mixology and Dinner

2015 Queen Mary Mixology and Dinner Handcrafted Cocktails and Four-Course Pairing Competition
2015 Queen Mary Mixology and Dinner
Handcrafted Cocktails and Four-Course Pairing Competition

Cocktails and Four-Course Pairing Competition

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By Kay Schroeder

Long Beach(Spiritsman)9/3/15/–New in the repertoire of the 2015 Barrel Dinner Series was the August 27 Mixology and Dinner held on the Queen Mary in Long Beach. The Queen’s Salon proved to be a fittingly royal setting for this first-time ever event. Kudos go out to the event planners for their innovativeness in the creation of the competition objectives, rules, judging, and awards criteria.

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Upon entering the Queen’s Salon at precisely 6:00 p.m., guests were greeted by formally attired waiters holding silver trays of a wonderful concoction of ice, pureed watermelon and vodka. With daylong temperatures in the 90’s, this drink provided a refreshing respite, creating a relaxed ambiance for what was to come. A few steps further into the dining room, other waiters offered an array of hors d’oeuvres consisting of tiny ice cream cones filled with chicken salad, sausage rollups, chicken satay on skewers, and giant, fried butterflied shrimp with Panko crumb crust.

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For this competition, four professional mixologists were selected to show their mixology mettle and compete for cash prizes of $2,000. Queen Mary’s Executive Chef, Todd Henderson selected a different dinner course for each mixologist who was tasked to create a cocktail that would pair well with the food for his particular course.

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To ensure that a cross-section of tastes/opinions were represented in the judging, diners were asked to rate and assign points to each competitor on three characteristics: (1) Showmanship, (2) Taste and Appearance of the Cocktail, and (3) The Flavor Profile of the Cocktail/Food Pairing.

Chef Henderson’s menu did not disappoint in delivering a Herculean challenge to each mixologist to devise the perfect cocktail; i.e., for the perfect cocktail/food pairing.

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The opulent menu consisted of the first course potato latkes with smoked trout, second course caramelized black cod with salted apricot, third course braised pork belly and grits, and fourth course golden stracciatella (Italian soup containing eggs and cheese) served in a chocolate egg shell.

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As each course was served, diners carefully tasted and analyzed the food and the accompanying, specially designed cocktail, then dutifully recorded the ratings on their individual scorecard. Waiters were admirably efficient in food/cocktail service, and removal of dishware, thereby preparing the table for the next course. In between the courses, the congenial conversation at the table consisted of guests getting to know each other. Several couples had attended many of these dinners and commented that they viewed this as an opportunity for a mini vacation by reserving a hotel room on the Queen Mary. People from another table said they had just arrived in Long Beach that afternoon from South Africa and that this dinner was a part of their planned itinerary – and I thought I had travelled a long distance from Aliso Viejo!

When all courses had been served and scored, guests were invited to go up to the top deck to await the competition results, enjoy a cocktail, and to visit the complimentary Premium Cigar Bar. Here cigar experts shared their expertise on the finer points of cigar making, selection, and the proper way to enjoy a good cigar.   Guests were also given the opportunity to request a cigar to go.

Excitement and anticipation increased on the top deck as guests met and chatted with the four mixology contestants. Each guest no doubt was routing for his/her chosen one. Finally all was revealed when the following announcements were made:

Cocktails and Four-Course Pairing Competition

The $200 Fourth Place Winner is The $300 Third Place Winner

The $500 Second Place Winner i

The $1,000 2015 Queen Mary Mixology and Dinner Winner

Pete Marchica, Michael’s on Naples, The Cliff (from IHOP TV ad) Cocktail

David Valiante, Bar Director, the Exhibition Room, The Sands of Time Cocktail

Gregory Going, Lead Bartender, Bo Beau, Words Can’t Expresso Cocktail

Kevin Chisam, Chianina Steakhouse, Lemon Meringue Rye Cocktail

Congratulations to all of these awesome mixologists.

The high level of friendly and fun participation and engagement exhibited by the guests throughout the entire evening provided pretty convincing feedback that they were glad they sprang for the $130 ticket.

The last dinner in the 2015 Barrel Dinner Series and its theme are yet to be announced  for details on this sure to be fun and exciting close to the 2015 Barrel Dinner Series.

 

 

 

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Michael Hepworth

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“The Artistry of Alberta Dark Batch Whisky”

 

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Michael Hepworth

 

 

“The Artistry of Alberta Dark Batch Whisky”

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The Facts Tell the Story

 

By Michael Cohan

 

HOLLYWOOD(Spiritsman)9/2/15/–There is no subtle way to begin to explain a long family story about the newest whisky from the #1 rye producers of North America. Known as the most stubborn and detailed oriented distilleries of Calgary, Alberta, Canada, Alberta Distillers Ltd was formed in 1946 to create a balanced and flavorful blend of rye whiskeys. The master distillers have perfected their craft as they continue to push their “rye envelope” and come up with not just another rye but better rye. They have almost a half million barrels aging on their premises at one time.

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Released in 2015, Alberta Dark Batch Rye Whiskey is a true expression of the master artisans who have been producing rye for almost 70 years. These crafters have taken their skill and knowledge to a new level, not only creating a blend of rye, bourbon, and sherry, but by beginning with a blend of rye whiskeys to produce their consummate end result.

Distilled and blended in small batches in a pot still and a separate column still, they blend their two rye whiskeys together after years of barrel aging. Unlike many of their northern competitors, the Dark Batch creators do not keep their magical blend a secret. The finished whisky is 91% rye, 8% bourbon, and 1% sherry. This is a classic true rye recipe (not Canadian) focusing on the rye while incorporating the uses of the bourbon and sherry for additional overtones.

Rye whiskey can actually refer to two types of rye whiskey. The American rye must be distilled from 51% rye. On the other hand, Canadian whiskey is a corn or wheat base that utilizes rye, sherry, and other spirits as flavor accents. It is often referred to as rye whiskey for historical reasons although it may not actually include any rye in its production process. The major distinction is that the artistry of Dark Batch is in the “Canadian master of blending.”

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The smoothness and texture are stunningly delicious on the nose, palate, and finish. Sampled neat, the release of finely crafted flavors burst out! The warm and soothing nature of the liquor bathes your senses! Accolades are many among the whiskey connoisseurs, “Dark Batch is a spicier more robust whiskey it quickly makes believers out of people,” writes author Devin De Kergommeaux. “A smooth and mixable blend is characteristic of a fine Canadian whiskey with a hint of spice found only in rye whiskey.”

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Dan Tullio, the Northern American Whiskey Ambassador adds, “Alberta Rye Dark Batch Whiskey combines contemporary flavors trending with classic notes of premium rye whiskey offering a one-of-a-kind taste with a robust and sophisticated flavor.” And in the words of the immortal folk singer, Pete Seeger, circa 1960 song called, “Whiskey, rye whiskey” sings “Rye whiskey, rye whiskey, rye whiskey I cry, if you don’t give me rye whiskey I surely will die!”

 

 

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45% alcohol/volume 90 proof

Total Wine & More $27.99/750 ml bottle

Note that Dark Batch is the U.S. release of Alberta Premium Dark Horse Whiskey which is avail in other markets

http://www.albertarye.com/

 

 

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Michael Hepworth

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William Grant & Sons Launches Rare Cask Reserves Ghosted Reserve

 

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Michael Hepworth

 

 

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William Grant & Sons Launches Rare Cask Reserves Ghosted Reserve

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An exceptional one-time expression from silent distilleries

New York, NY(Spiritsman)8/25/15/– William Grant & Sons is thrilled to announce the release of Rare Cask Reserves Ghosted Reserve 26 Year Old, the brand’s first blended malt to contain exclusive whisky hailing from ‘ghosted’ distilleries Inverleven (operational from 1938 to 1991) and Ladyburn (operational from 1963 to 1975). For the first time in William Grant & Sons history, these whiskies have been married and now released for a limited number of true whisky enthusiasts to enjoy.

 Rare Cask Reserves Ghosted Reserve is not just rare, it is truly unrepeatable. To create this remarkable release, William Grant & Sons’ Master Blender Brian Kinsman selected malts from two silent distilleries – Ladyburn and Inverleven – and married both whiskies in hand-picked oak casks. He then allowed time to take its course, enabling the flavors to meld and mellow.

 This exquisite blended malt inherits deep, oaky and slightly oily notes from Ladyburn and sweet fruitiness with hints of floral blossom from Inverleven.

 Employing his world-renowned whisky artistry, William Grant & Sons’ sixth Master Blender Brian Kinsman personally combed the warehouse ledgers with the intention of blending some of the finest aged rare single malts and grains in William Grant & Sons’ possession. The result is William Grant & Sons Rare Cask Reserves, an unrivalled finite batch collection of handcrafted blended whiskies, which explore new boundaries in fine whisky artistry and offer a blend of a few of the rarest whiskies in the world.

Kinsman, noted, “Rare Cask Reserves Ghosted Reserve bears testament to the vision and skills of the five Master Blenders who came before me. This exceptional release is a whisky that gives me enormous personal pride. I see it as truly a high point of what blending can bring to the finest whisky, and a spirit that would win the deepest respect of our founder, William Grant.”

The marriage of spirits from Ladyburn and Inverleven has resulted in just 4,100 exquisite individually numbered bottles globally with 2,000 bottles available in the US.

Rare Cask Reserves Ghosted Reserve has an ABV of 42% and retails for $400 a bottle.

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Tasting Notes

 

Nose  

·         Rich malted barley notes enveloped in an oaky sweetness and hint of zesty citrus fruit.

Taste

·         Deep and intense with lovely malty, creamy notes and a touch of almond oil.  With time the sweet oakiness develops and is accompanied with some delicate spice and toasted almonds.

Finish

  • Long-lasting and malty

 

Rare Cask Reserves

The William Grant & Sons Rare Cask Reserves is an exquisite collection of Scotch whisky blends crafted by Master Blender, Brian Kinsman. The group of elegant blends was created from rare and precious whisky, sourced from Scottish distilleries, many of which are ghosted distilleries that have fallen silent and no longer exist.

William Grant & Sons Rare Cask Reserves

The Annasach 25 Year Old Launches in the United States

 

Finite signature whiskies blended from our cherished archives

(New York, NY) William Grant & Sons is proud to announce the launch of Rare Cask Reserves The Annasach 25 Year Old, an exciting release of four rare and finite signature blends, handcrafted from its cherished archives.

The exceptional range of whiskies released from the William Grant & Sons Rare Cask Reserves, which is exclusive to the United States, offers only a select few whisky specialists a rare insight into the artistry of whisky blending. The Annasach release is comprised of four ancient blended malt expressions, which have been personally selected by four key customers and blended by William Grant & Sons’ sixth Master Blender Brian Kinsman.

 

The four unique expressions of Rare Cask Reserves The Annasach 25 Year Old have been selected by whisky specialists from Binny’s, BevMo!, Total Wine and Spec’s Liquors, and are available exclusively in their respective stores due to the exclusive nature of the products that are available to all retailers. Employing his world-renowned whisky artistry, Master Blender Brian Kinsman has personally combed William Grant & Sons’ warehouse ledgers with the intention of blending some of the finest aged rare single malts and grains in the family’s collection. It is from these venerated stocks that these four key customers selected the malt whisky to create their custom blend.

 

Over the past 20 to 40 years, these whiskies have been hand selected for the private collection of the proud distilling family of William Grant, founder of The Balvenie and Glenfiddich. In this sense, Kinsman’s work lies firmly on the shoulders of giants – the five Master Blender predecessors who contributed to the family’s tradition of laying down the very best for the future.

For the first time in William Grant & Son’s history, these whiskies have been married and released for a limited number of true whisky enthusiasts, invited to craft their bespoke whisky under the creative guidance and tutelage of Master Blender Brian Kinsman.

William Grant & Sons sixth Master Blender, Brian Kinsman noted, “With remarkable foresight, the Grant family has built an unrivalled collection of Scotch whiskies. Some of the single malt that has been used to create Rare Cask Reserves The Annasach 25 Year Old is extremely rare and this is an incredibly exciting release from our archives.”

Limited batches of 66 x 9L cases of The Rare Cask Reserves Annasach 25 Year Old were produced for each of the 4 stores. Each expression will be available exclusively to customers of Binny’s, BevMo!, Total Wine and Spec’s Liquors at $299 with an ABV of 40%.

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Tasting Notes

 

Binny’s

750 ml bottle with 40% ABV

RRP $299

 

Tasting notes:

Nose  

·         An intriguing balance of oak, old English apple and burning embers. The addition of a little water releases more of the fruity sweetness and soft vanilla.

 

Taste

·         The palate is remarkably soft with a lovely balance of smoke and sweetness. The smoke does not dominate but meanders around the mouth creating a complex but rewarding flavor.

Finish

·         Exceptionally long lasting with a noticeable smokiness.

BevMo!

750ml bottle with 40% ABV

RRP $299

 

Tasting notes:

Nose  

·         Reminiscent of Christmas spice with an abundance of dried fruits, caramelized sugar and vanilla sweetness. Just a whiff of bonfire smoke.

Taste

·         Velvety smooth with a beautiful silky texture and deep sweetness. The oak notes are balanced with some zesty citrus and a little wood smoke.

Finish

·         Lingering, slightly dry with a long lasting hint of smoke.

Total Wine

750ml bottle with 40% ABV

RRP $299

 

Tasting notes:

Nose  

·         Rich fruitcake and candied citrus fruit. Soft brown sugar and creamy toffee notes develop over time.

Taste

·         Deep and intense with hints of cinnamon, nutmeg and oaky spice. The flavor is complex and with addition of a little water it unfolds to reveal layers of fruit, spice and toasted oak.

Finish

·         Very long lasting and sweet.

Spec’s Liquors

 

750ml bottle with 40% ABV

RRP $299

 

Tasting notes:

Nose  

·         Rich and fruity with subtle woody spice notes. With a little water a sweet vanilla creaminess develops.

Taste

·         A full bodied and rich flavor with caramelized sugar and toasted almonds. The flavor evolves over time with layers of spice, fruit and oak.

Finish

·         Very long lasting and sweet.

 

 

About William Grant & Sons Rare Cask Reserves

The William Grant & Sons Rare Cask Reserves is an exquisite collection of Scotch whisky blends crafted by Master Blender, Brian Kinsman. The group of elegant blends was created from rare and precious whisky, sourced from Scottish distilleries, many of which are ghosted distilleries that have fallen silent and no longer exist.

 

About William Grant & Sons

William Grant & Sons, Ltd. is an independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1887. Today, the luxury spirits company is run by the fifth generation of his family and distills some of the world’s leading brands of Scotch whisky, including the world’s most awarded single malt Glenfiddich®, The Balvenie® range of handcrafted single malts and the world’s third largest blended Scotch Grant’s® along with iconic premium spirits brands Hendrick’s® Gin, Sailor Jerry® Rum, Tullamore D.E.W. Irish Whiskey and Milagro® Tequila.

William Grant & Sons has been honored as “Distiller of the Year” by the prestigious International Wine & Spirit Competition and International Spirits Challenge eleven times over the past 15 years, and most recently named “International Spirits Producer of the Year” by the IWSC in 2014.

Founded in 1964, William Grant & Sons USA is a wholly-owned subsidiary of William Grant & Sons, Ltd. and features one of the fastest growing spirits portfolios in the USA with brands including Glenfiddich, The Balvenie, Hendrick’s Gin, Sailor Jerry Rum, Tullamore D.E.W. Irish Whiskey, Milagro Tequila, Flor de Caña, Drambuie, Grant’s, Hudson Whiskey, Gibson’s Finest, Monkey Shoulder, Clan MacGregor, Reyka Vodka, Solerno Blood Orange Liqueur, Montelobos Mezcal, Ancho Reyes Chile Liqueur, Lillet, Art In The Age, The Knot, and Raynal French Brandy. For more information on the company and its brands, please visit www.grantusa.com.

 

 

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Michael Hepworth

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WICKED 87 SPIRITS – AMERICAN LIGHT WHISKEY

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Michael Hepworth

 

“ANOTHER LONG HANG TIME WITH” … A FEW SHOTS OF LIGHTNING FROM THE WICKED TANGO DISTILLERIES!

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WICKED 87 SPIRITS – AMERICAN LIGHT WHISKEY

 

By Michael Cohan

HOLLYWOOD(Spiritsman)8/22/15/—Doesn’t the name Wicked 87 conjure up images of a paralytic nature? It sure does while sampling this second version of intoxicating whiskeys from Wicked Tango LLC. Seth and Dorcie Fox of High Plains Inc. have again captured another bolt of lightning that is sharp on the tongue and should be consumed cautiously! The initial jolt of this honey flavored syrup thunders down the tributaries of your throat like rivers spilling into the ocean reaching all your senses and landing everywhere in your mind and body! This affect definitely creates the hang time associated with attempting to drink this 87 proof whiskey! Does anyone know what the word “light” is doing on the bottle?!

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Upon further inspection of the label the beauty riding the lightning bolt is not a brunette that was mentioned in this reviewer’s first review, but she has black and red hair blowing in the wind. She is our rescuer of sorts as we try to ride out the long hang time during which our minds are taken back to the tattooed and hard core hair bands of the 80’s. Quite like listening to long guitar solos!

The company of Wicked Tango is the collaboration of friends Jim White and Larry Bross by living their motto” work hard and play harder.” They believed in the American dream and their company is based on these principles. It is simply, “no matter who you are there’s nothing like a little wicked fun after working long hours to provide for yourself and your loved ones.”

On a family ski trip to Steamboat, CO the two men ended up in a gondola lift bonding, laughing and drinking their whiskey, making fun of each other’s appearances. They were a few shots deep all grungy from a day on the slopes.   The name of Wicked Tango came about when Jim said, “Dude, you’re simply tilted and over the top.” Larry’s retort, “Vacation baby, and Wicked it will be.”

Wicked Tango LLC was born with the owner’s desire to create a company that would not only make the most of every opportunity to let loose and enjoy life but could also sell the desire of the “Play Harder” concept of the American dream to all those deserving. As the guys says, “If we can work hard, enjoy the ride, and allow all those hard working folks around us to do the same then our company will be a success. Wicked, rowdy, fun and supportive of the American dream…we can all drink to that.

WICKED 87 AMERICAN – LIGHT WHISKEY

We couldn’t be more proud of our Wicked 87?s rich, clean and wickedly smooth high-proofed nature.  This whiskey is distilled in the heart of Kansas from the highest quality, locally grown corn, and then aged to perfection in medium charred oak barrels from Missouri.  This old-fashioned American Whiskey conjures up light notes of oak, butterscotch and hints of smoky vanilla.  It’s a recipe for one rowdy night!

 

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http://wickedtango.presspublisher.org/page/spirits

 

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Michael Hepworth

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LES PLANTATIONS AND THE SAINT JAMES CUVEE 1765 RHUM

 

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Michael Hepworth

 

LES PLANTATIONS AND THE SAINT JAMES CUVEE 1765 RHUM

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A MAINSTAY ON THE ISLAND OF MARTINIQUE

 

HOLLYWOOD(Spiritsman)8/11/15/–This rhum is from the French colony of Martinique and when the bottle arrived on my desk I just had the gut feeling that I was about to try something very good.

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The history of Saint James started out in 1765 when the Brothers of Charity took over the management of Fort Saint-Pierre hospital on the Caribbean island, and built a sugar mill. The Cuvee 1765 Anniversary Rhum is a dark rhum that is 42% alcohol, similar in strength to the six other dark and aged rums in the Saint James collection. At press time it is not even on the market yet, but please keep an eye out for this rather exceptional spirit.

Saint James is one of the oldest rums in Martinique and because they have their own estates, They are pretty much self sufficient. They even have a rum museum and a Maison de la Distillation, and for tourists to the island, a visit to the yearly Rum festival is an event not to be missed.

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Saint James start with the Extra old, 7 years old, 12 years old, 15 years old, the Vintage 2001 and the Quintessence. Master blender Myriam Bredas is keen to point out that even making rum today is a delicate process, with little or no margin for error, so all of the cane sugar used in Saint James rums comes from a parcel of land in the surrounding hills of the distillery.

No pesticides are used and they make up the difference by buying small quantities from other producers. After the plants have been crushed, the cane juice is placed in stainless steel vats and then simple baker’s yeast is added. After 24 hours max, distillation takes place in very old stills at low temperatures.

After the next selection where the aromas are the big thing, the liquid then goes into wood barrels, either French or American Oak. These are either second use Bourbon barrels or the slightly larger second use Cognac style, and the rum stays in these barrels for a minimum of three years. Currently the distillery houses 13,000 barrels that contain spirits being aged between one and sixteen years.

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Getting back to this particular rhum, it has a beautiful aroma to it as well as packing a bit of a punch. This is a great rhum for cocktails, and as long ago as the 18th century, the Rum Sour (old rum, lemon, sugar) was being used by the islanders. Then they started adding pineapple juice with coconut milk, a forerunner of the Pina Colada, a cocktail created in 1950 in San Juan, Puerto Rico.

Saint James actually created the Imperial Mojito Perfect Serve as well as the Strawberry Mojito and the Mango Mojito. During the swinging sixties and beyond the unpaid ambassador for Saint James was the heartthrob singer/actor Yves Montand who demanded only Saint James at every hotel, restaurant and bar he ever hanged out at. He knew a good drink when he saw it and you can too.

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www.saintjames-rum.com

 

 

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Michael Hepworth

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“Wicked Lightning” Moonshine – “Let’s Get Wicked!” Ride The Bolt

 

 

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Michael Hepworth

 

“Wicked Lightning” Moonshine – “Let’s Get Wicked!”

 

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“RIDE THE BOLT” Shine It Up

 

By Michael Cohan

HOLLYWOOD(Spiritsman)8/7/15/-Do you want to electrocute your senses?! Do you want to feel the burn of fire and the subtle smoothness of the “Wicked Lightning” Moonshine handcrafted crafted whiskeys? Then step right up to the wicked girl riding the lightning bolt! She will pour you a shot of moonshine that will knock you to the ground!

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Upon first blast this moonshine whiskey will trickle down your throat delivering a nose of wickedness! This whiskey tastes like no other as it will take you to the next level and beyond.   Its labeled whiskey but doesn’t seem to taste like it at all, maybe it’s the moonshine! It levies just a smattering of sweetness but finishes with a long hang time.

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In 2005 7th generation Seth Fox and his family needed to “pay the bills.” On their 100 acre farm in Atchison, Kansas they stumbled on the idea of running a distillery “just looking for a new niche.” They founded High Plains Inc. and their first creation was “Most Wanted” vodka and then they produced a line of moonshine whiskeys, the first to legally introduce their family blend to the public. They are now enjoying the fruits of their success!

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The Wicked Tango line incorporates four different moonshine whiskeys; the regular, peach pie, firebolt, and pumpkin spice. They are all priced in the median range of $23.99 to $29.99. They are created from locally hand-picked corn and Seth and his wife say its best enjoyed on the rocks. For full combustion just take one neat, vintage slug for ignition! This reviewer believes the lovely brunette lady riding the lightning bolt on the bottle is somewhat fashioned from the likeness of his wife Dorcie Fox. Check her out!

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The company strategy is designed into their high quality products and affordable price points. They have developed their liquors for middle America. Hard workers needing true value for their beverages, a distinction of both worlds so to say. So be careful not to drop a sinful shot of the “wicked girl” and check out their tasty array of whiskeys!

http://www.wickedtango.com/

 

 

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Michael Hepworth

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Marlee’s Green Tea Whiskey,Chinese gunpowder tea, Mexican blue agave !!!

 

 

 

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Michael Hepworth

 

 

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By Michael Cohan

HOLLYWOOD(Spiritsman)8/4/15/–Marlee’s Green Tea Whiskey is a new entry in the pre-made bottled cocktails market. Just released last month to the public in Florida but produced in the whiskey capitol of the world, Bardstown, Kentucky. It is a combination of light flavors which are balanced by the predominant Chinese gunpowder green tea, Mexican blue agave, and American rye whiskey.

 

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The agave acts as a neutralizer of the whiskey which tones down the texture producing its flat but fragrant finish.

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However, the essence of Marlee’s is the deliciousness of the green tea and its natural health benefits. Creator Jared Berlin found this exotic whiskey blend while traveling in China. The Chinese invented this blend dating back to the 1800’s.

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The presence of the rye adds just the right kick to the liquor creating a light and crispy nature of this low calorie alternative.

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Michael Hepworth

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