XXIV Karat champagne with gold flakes “A Way of Life”

 

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Michael Hepworth

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HOLLYWOOD(Spiritsman)11/21/14/–Celebrate life and create a spectacle everywhere you go. Don’t be afraid to make them blush. When all eyes are on you, you’re at your best. Go all out and live life all in. Make tonight the best night ever. They’ll thank you in the morning.

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Not just a status symbol, but a way of life. It’s the weak-in-the-knees, short-of-breath excitement you crave. It’s what’s on the inside that counts, and inside, it’s pure gold.

That’s 24 karats of sexy luxury on your lips.spectacle everywhere you go. Don’t be afraid to make them blush.

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XXIV Karat Wines is committed to bringing excitement and memories with each bottle sold. Founded by Arizona State University alumni, the team embodies the soul of what XXIV Karat brings to the social scene. After countless bottles bought and numerous memories made, the boys of XXIV Karat sat down to develop what would turn out to be the hottest new product to hit the industry.

They live life all in, and have branded a product that focuses on just that. Starting off as just a dream, XXIV Karat has evolved into a brand that is both affordable and exclusive, providing memorable experiences to all those who enjoy it’s flavor.

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Whether it be in the hottest nightclubs in the world, poolside at your favorite resort, or a gift for your best friends wedding, each bottle of XXIV Karat champagne with gold flakes is designed with one thing in mind, fun!

Drink it in – it’s not just for show. It’s the new gold standard for refined taste and flashy fun. Give in to your desire for golden sparkle and enjoy the pleasure of bubbles on your tongue. It feels so good to indulge. Don’t be shy. You’ve made the right choice. – it’s not just a way of life.

imgres-7st for show. It’s the new gold standard for refined taste and fla

http://xxivkarat.com/home/

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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fun. Give in to your desire for golden sparkle and enjoy the pleasure of bubbles on your tongue. It feels so good to indulge. Don’t be shy. You’ve made the right choice.

 

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The K Club’s Rhubarb Mojito – warming guests with the flavors of white rum and nutmeg

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Michael Hepworth

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CO. KILDARE, IRELAND, (Spiritsman)11/21/14/- Holiday cheer comes by the glassful at The K Club with their sophisticated Christmas Cocktail – The Rhubarb Mojito – warming guests with the flavors of white rum and nutmeg.  Inspired by the hotel’s own indigenous “Straffan Red Rhubarb” that has been grown on the grounds since it was a private estate in the 1800s, the cocktail is beautifully trimmed with rhubarb and mint leaves.

To add a touch of Irish country Christmas to any celebration, the bar staff at The K Club shares it recipe for The Rhubarb Mojito:

Ingredients:

  • 140ml rhubarb puree – with added grenadine
  • 8 (or so) mint leaves
  • 2 TBSP fresh lime juice and 4 wedges
  • Pinch nutmeg
  • Ice
  • Soda water, to top

 

Directions

1.      Add the nutmeg, lime wedges and mint leaves to the bottom of a Boston cocktail shaker.

2.      Muddle the ingredients, making sure to mash the mint leaves well to release the flavor.

3.      Add ice and muddle again. Add the rum, rhubarb puree and the simple syrup and shake the mixture for 20 seconds

4.      Pour onto crushed ice, and garnish with rhubarb and mint. Serve immediately.

A picture perfect holiday awaits at the luxurious K Club and its uber elegant Straffan House, a 34,000-sq-ft country home located on the hotel’s grounds.  The ultimate home away from home for the holidays, both offer rich plush interiors, numerous crackling fires, and gracious Christmas décor all surrounded by the lush Irish countryside.

All guests, whether at Straffan House or The K Club, can take part in the festive ambience of the hotel, such as indulging in holiday Afternoon Tea and taking in Christmas Eve mass in the hotel. Kids will delight as jolly old St. Nick arrives in a horse-drawn carriage on Christmas morning with gifts for all, and then test their skills with a holiday treasure hunt and duck races on the River Liffey. For adults, there are daily wine cellar tours, art and history walks, and expert-led garden walks. After a day of traditional country pursuits such as clay pigeon shooting, horse riding and falconry, guest can warm their bones with a Rhubarb Mojito in the hotel’s cozy Vintage Crop bar.

ABOUT THE K CLUB HOTEL, COUNTRY CLUB & SPA

The K Club, a member of Preferred Hotels & Resorts and Ireland’s first AA Five Red Star Property, is a grand Irish country retreat set on 550 acres of pristine parkland on a private stretch of the River Liffey in Kildare, Ireland. The meticulously restored 19th -century Georgian mansion offers 69 elegant rooms and Straffan House, the owner’s private residence, available for exclusive use. Guests can play two Arnold Palmer-designed championship courses: The Palmer Course, venue for the 2006 Ryder Cup, considered one of the best courses in Europe and The Palmer Smurfit Course, host to the European Open from 1995 to 2007.  Guests also can indulge at the luxurious 20,000-square-foot K Spa hailed among the finest in Europe.  Located 22 miles from Dublin and 24 miles from Dublin Airport, The K Club pairs old-world charm, service and ambiance with modern comforts in a luxurious residential setting.

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www.kclub.ie

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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LILLET DEBUTS ITS 2010 RESERVE DE JEAN LILLET AT ACE HOTEL

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Michael Hepworth

LILLET DEBUTS ITS 2010 RESERVE DE JEAN LILLET AT ACE HOTEL

Los Angeles(Spiritsman)11/14/14/–Maison Lillet recently launched its Jean de Lillet 2010 Reserve at a trendy Invitation only at the ACE HOTEL in downtown Los Angeles and SPIRITSMAN Was there to check it out. Brand ambassador Claire Needham was on hand mixing up the cocktails as a band were playing Hot Club De Paris music- Django Reinhart style to the fifty or so guests in attendance at the rooftop.

Lillet is a French liqueur that is produced in Podensac, France, and the history of the company dates back to 1872 when it was formed by wine merchants Paul and Raymond Lillet in Podensac, which is stuck right in the middle of Bordeaux wine country. The secret ingredients have remained unchanged since the beginning, and I am sure that the number of people who know can probably be counted on one hand. The Lillet cellarmaster is one of those fortunate few who is responsible in ensuring that Lillet retains its iconic status as the quintessential Aperitif of Bordeaux.

A premium reserve is one which blends a single vintage Sauternes that is only produced in the best Bordeaux wine years such as 1967, 1975 and 1982. The wine is then blended with orange liqueur which is crafted from Sweet orange peels imported from Spain and bitter oranges from Haiti. It Is then cold macerated in 48% neutral alcohol plus an addition of the ‘secret’ Ingredient’ which are a blend of fruit liqueurs produced in the Lillet distillery.

The final touch I the adding of a small amount of quinine specially brought over from Peru.

Next up for the liquid is a twelve month period of aging in French oak barrels, a third of the being brand new. The year of 2009 was considered to be a great year for the Sauternes, and the 2010 was just as good allowing a special balance, great acidity and lively fresh aromas.

The 2010 Reserve can be enjoyed immediately, but is even better if you can hold on to it for up to fifteen years. It is a very sweet drink with hints of apricot and exotic fruits with an oaky flavor. It is also quite dry and elegant.

For more information about this classy French import and cocktail recipes go to

www.lillet.com

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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12 Michelin Stars in Seven Days: Journey to Germany’s Unexpected Culinary Center

 

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Michael Hepworth

 

12 Michelin Stars in Seven Days: Journey to Germany’s Unexpected Culinary Center

Experience 12 Michelin Stars on Zicasso’s new custom tour to The Black Forest of Germany

 

San Francisco, CA(Spiritsman) 10/22/14/– –Ditch the schnitzel and drop the bratwurst as Zicassoexperts in handcrafted travel, forges an edible journey to the world’s most exciting new culinary center – the Black Forest. This vast expanse of hills, valleys, rivers and forests stretching 100-miles along Germany’s southwestern border is home to some of the world’s oldest Christmas markets, making this culinary journey perfect for travel during the holiday season as well as year round.

 This fully customizable 8-day culinary adventure is priced from $3,590 per person double, and features seven 5-course dining experiences at Michelin-rated restaurants totaling 12 Michelin Stars, three 5-star accommodations, train transfers between cities, and a guided tour of Stuttgart’s Christmas market and old town. This itinerary is recommended for Christmas season travel in 2014 and 2015, yet it is applicable all year round.

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Highlights Include:

  • Experience 12 Michelin Stars in seven days and unrivalled five-course dinners every night
  • Indulge in two world-renowned restaurants, the 11 table Schwartzwaldstube and the 8 table Bareiss, each with three Michelin Stars
  • Discover why the Black Forest is currently the world’s most exciting culinary center
  • Indulge in a once-in-a-lifetime culinary journey as famous TV chefs like Alfons Schuhbeck and Frank Oehler present their signature award winning menus
  • Spend three days soaking up Munich, its opulent architecture and artistic treasures complemented by a cozy market
  • Revel in the delights of Christmassy Stuttgart
  • Pamper yourself in a handcrafted selection of Germany’s finest five-star accommodations
  • Combine spa experiences with nature exploration as you relax in the charming Black Forest town of Baiersbronn, home to eight Michelin stars and the centerpiece of this region’s culinary magic

 After decades of being known for its hearty cuisine, Germany is stepping out of the culinary shadows and revealing haute cuisine influenced by classic German and French technique but uninhibited by tradition. This gastronomic journey introduces guests to Germany’s culinary treasures beginning in Munich. After checking into Louis Hotel am Viktualienmarkt, guests will enjoy their first meal at Restaurant 181 – First. Located at the top of the Olympic tower, this 1-star Michelin restaurant combines stunning panoramic views with exceptional gourmet cuisine created by Chef Otto Koch.

 The following day, visitors may explore the holiday magic of Munich during a visit to the Christmas market on Marienplatz. That evening Chef and TV-star Alfons Schuhbeck will take guests on a culinary journey at his 1-star Michelin restaurant, Schuhbecks in den Südtiroler Stuben.

 Spend the next day exploring the city’s cultural and historical highlights on a tour of Munich before enjoying an optional tour of Paulaner brewery to learn about the Bavarian art of brewing beer. The last night in Munich will be spent dining at Les Deux. Located in the heart of the city, Chef Johann Rappenglück and his team pursue a unique style, mixing French cuisine with a Japanese touch at this 1-star Michelin restaurant.

 On the fourth day, board a train to Stuttgart and check in at the Althoff Collection Hotel am Schlossgarten. That afternoon enjoy a tour of this beautiful city with its galleries, shops and the famous Christmas market across from the magnificent Stuttgart Castle filled with cozy shops and Christmas treats. In the evening, chef and TV-star Frank Oehler will prepare a special meal for guests at his 1-star Michelin restaurant Speisemeisterei.

 From Stuttgart, guests will travel by train to the serene Black Forest region and stay at the Hotel Traube Tonbach. The first evening will feature dinner at the world famous, 3-star Michelin restaurant, Schwarzwaldstube. Chef Harald Wohlfahrt, one of Europe’s best chefs, is known as a master of flavors, creating an incredibly light cuisine blending delicate and intense flavors simultaneously.

 Enjoy a day of rest and relaxation at the hotel’s luxurious SPA lounge before enjoying the technical perfection and aromatic richness of Claus-Peter Lumpp’s cuisine at the famous, 3-star Michelin restaurant, Bareiss. The last day of the trip will be spent exploring the beauty and nature of surrounding area. Whether it be a guided hiking tour or mountain bike exploration, guests will surely be hungry for the meal at 2-star Michelin restaurant, Schlossberg, where creative chef, Jörg Sackmann, will prepare artfully crafted cuisine with a Mediterranean flair.

 

For more information, please visit: http://www.zicasso.com/luxury-vacation-germany-tours/12-michelin-stars-seven-days-journey-germany-s-unexpected-culinary

 

*Flights are not included. Itinerary is applicable year round.

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

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Cookies, Coffee and Cream cocktail featuring a rim of crushed Benne wafers

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Michael Hepworth

 

OPEN SESAME: THOROUGHBRED CLUB BARTENDERS

ADD CHARLESTON’S BELOVED BENNE WAFERS TO NEW COCKTAIL

Charleston, SC – (Spiritsman)10/22/14/–– Coating the rim of a glass with sugar or salt can add an additional depth to a cocktail’s flavor. While salt is classic for margaritas and sugar for hot toddies, the mixologists at the Thoroughbred Club at Belmond Charleston Place hotel are introducing a cherished Lowcountry classic to their repertoire: a new Cookies, Coffee and Cream cocktail featuring a rim of crushed Benne wafers.

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Benne wafers – sweet, buttery cookies loaded with sesame seeds – are a favorite of Charlestonians and date back to Colonial times.  Benne (Bantu for “sesame seeds”) were brought from East Africa and planted extensively through the South.  The classic benne wafer recipe includes toasted sesame seeds, butter, brown sugar, flour, vanilla, baking powder and eggs.   The delicate, crisp texture of these thin cookies, combined with their nutty butter flavor, is ideal for accenting the rim of the new Cookies, Coffee and Cream cocktail.

Cookies, Coffee and Cream Cocktail Recipe:

Use a light simple syrup around the rim of the martini glass, then gently rim the glass with crushed benne wafers and set aside.

1.5 oz Wild Turkey American Honey liqueur, add one cinnamon stick and one vanilla bean. Allow at least 24 hours for infusion.

Add 1.5 oz Kahlua coffee liqueur

Add 2.0 oz half and half, chilled

Shake over ice, then strain into a glass carefully so as not to upset the rim.

The Thoroughbred Club at Belmond Charleston Place hotel pays homage to the oldest Jockey Club in America, which was founded in 1792.  Although the track closed in 1882, The Thoroughbred Club recaptures some of its spirit with a lounge that exudes the casual sophistication of a social club where horseracing aficionados and betting men would gather for a day at the derby.  Cocktails, tapas/appetizers and desserts are served from 4:00pm to 11:00pm daily. Live entertainment is enjoyed 4:00pm to 11:00pm Monday to Saturday and 5:00pm to 10:00pm on Sunday.

About Belmond Charleston Place

Consistently ranked among the best hotels in the world by the readers of Condé Nast Traveler and Travel + Leisure magazines, Belmond Charleston Place evokes the feeling of a grand, 17th century residence, from its lush personal suites to the Italian marble lobby with its signature Georgian Open Arm staircase and 12-foot crystal chandelier. The staff of the hotel is dedicated to indulging its guests with the finest in Southern hospitality, and has become the choice of celebrities, princes and politicians.  Guests can enjoy the hotel’s award winning restaurants, full service European-style spa and horizon-edge swimming pool with retractable glass roof. The hotel is centrally located in Charleston, South Carolina’s historic district and is surrounded by antebellum architecture, and within strolling distance of the Charleston’s many boutiques, galleries and restaurants. For more information visit www.Belmond.com/CharlestonPlace.com or call 1-888-635-2350.

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Michael Hepworth

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National Vodka Day 2014: Ménage à Trois Vodka sinful flavors: Classic, Triple Berry and Triple Citrus

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Michael Hepworth

 

Menage a Trois Straight Vodka  Bottle Shot (1)berry-vodkacitrus-vodka-1

 

HOLLYWOOD(Spiritsman)10/19/14/–Evins food, wine and spirits team here – I’ve got a really campy new vodka with a national rollout during National Vodka Day

Ménage à Trois Vodka is a slightly salacious new addition to the Trinchero spirits portfolio – This brand spankin’ new, triple-distilled, corn vodka is hitting shelves all year and comes in, you guessed it, three sinful flavors: Classic, Triple Berry and Triple Citrus.

Amazing recipes our outstanding mixologist Niccole Trzaska team came up  with:

Citrus Caress

Created by Niccole Trzaska, The Liberty NYC

1 ½ parts Ménage a Trois Citrus Vodka

2/3 parts white cranberry juice

1/4 parts fresh lime juice

1/4 parts simple syrup

1/4 parts elderflower liquor

 Combine all ingredients shake and strain into a martini glass. Garnish with a skewer of frozen cranberries (or red berries).

Velvet Glove

Created by Niccole Trzaska, The Liberty NYC

1 ½ parts Ménage a Trois Berry Vodka

1 ½ parts Carolans Cream Liqueur

Drizzle pomegranate juice

3 raspberries

Combine all ingredients and shake with ice; pour into a snifter and garnish with shaved chocolate (optional).

Naked Embrace

Created by Niccole Trzaska, The Liberty NYC

1 ½ parts Ménage a Trois Straight Vodka

¼ part fresh lime juice

1 ¼ parts lavender tonic

Combine all ingredients over ice and stir; garnish with a lime wedge.

http://www.menageatroisvodka.com/our-vodka

Cheers.

 

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

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Calvados’s Pumpkin, Ginger, Apple Spices all perfect base for fall cocktails

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Michael Hepworth

Boulard VSOP 70 CL-1

HOLLYWOOD(Spiritsman)10/19/14/–Calvados that provide the perfect base for fall cocktails, complementing all your favorite seasonal flavors: apple, pumpkin ginger, vanilla and clove. These three delicious cocktails featuring the gems of Spirit France truly embody autumn, in a glass:

 

Grande pumpkin spiced smash - Joshua PERLMAN - Avec Restaurant - Chicago - PM

 Grande Pumpkin Spiced Smash by Joshua Perlman, Avec Restaurant, Chicago

1 1/2 oz Calvados Père Magloire V.S.O.P.

1/2 oz pumpkin puree

3/4 oz homemade spices (clove, lemon peel, other)

1/2 oz lemon juice

2 dashes of bitter

Place all ingredients, including pumpkin puree in a shaker. Shake until well blended. Pour into a double old fashioned glass on the rocks. 

MagloiresGinger

Magloire’s Ginger by Antti Kuitunen, the Shaker, Finland

1 oz of Calvados Père Magloire V.S.O.P.

1/3 oz of Xante

1/2 oz of homemade ginger syrup

2/3 oz of apple juice

Juice of half a lime

Pour all ingredients into Boston shaker. Shake well and strain into an old fashioned glass. Garnish with a cinnamon and peel of lime.

Apple fashioned - Fabien MAILLARD - Le Lab - Montréal - B

Apple Fashioned by Fabien Maillard, Le Lab, Montreal

2 oz Calvados Boulard Grand Solage

1 barspoon sugar

1 dash orange bitter

1 dash old fashioned bitters

In an old fashioned glass, pour the sugar and add bitters and ice. Mix for 20 seconds, add the Calvados and stir again for 15 seconds. Garnish with a slice of apple.

FINE 70 CL-1Boulard VSOP 70 CL-1

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http://www.calvados-dupont.com/

 

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Michael Hepworth

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TEQUILA HERRADURA UNVEILS LIMITD EDITION COLECCION DE LA CASA

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Michael Hepworth

Herradura_Colección_de_la_Casa_Scotch_Cask _-_Year_3 (1)

TEQUILA HERRADURA UNVEILS LIMITD EDITION COLECCION DE LA CASA

SCOTCH CASK FINISH MAKES IT UNIQUE

Mexico(Spiritsman)10/17/14/–Spiritsman was live in Mexico this week to be one of the first people to taste the latest release from Tequila giant Herradura. The tasting of the Coleccion De La Casa with a Scotch Cask finish was held in the distilleries executive tasting room along with six other prominent spirits writers and the companies Master Distiller Teresa Lara and Master Taster Ruben Aceves who also serves as the distillery VIP tour guide.

This Reposado has undergone a double maturation process after resting in an American Oak cask and a single malt Scotch cask and it has a lovely taste and finish to it. Unfortunately, despite several polite requests the distiller would only reveal the general location of the two scotch distilleries but not their name. I do know that at least one of the distilleries is in the Highlands with the other somewhere in Islay. In fact one of the spirit writers in the small group was so curious that he was actually planning a trip to Scotland to try and track down the mystery locations.

Herradura has a massive distillery operation about 15 miles south of the town Tequila in Jalisco where it employs 600 workers, and has always been an innovator, launching the first Reposado in 1974, and extra anejo tequila in 1995. At a retail price in the USA of $89.99, the Casa Coleccion latest version is likely to become a collector’s edition, so you should buy three bottles, one to drink, one to give as a Xmas present and the other to store away where it will appreciate in value.

On my trip to the distillery I got the chance to see the entire tequila production schedule from start to finish. The blue agave plants take seven years to mature, and although there is no law to prevent you from harvesting earlier than that, but if you do the tequila will turn out bitter. the Jimadors who work in the fields are expected to harvest 120 plants in a 6 ½ work day, and taking into account the hard physical nature of the work, that is exceptional.

This particular tequila has a warm gold color and is a combination of toasted malt, cooked
agave and smoky wood. When it comes to the taste the obvious first one is that of vanilla
combined with butter, honey, caramel and soft spices. It has a long drawn out finish and
ends up with a touch of sweetness on the palate.

For the entire range of Herradura products go to www.herradura.com

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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Heritage Fine Wines; Jordan Andrieu opens in Beverly Hills

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Michael Hepworth

 

By Cheri Fox

Heritage Fine Wines; Jordan Andrieu opens in Beverly Hills

Beverly Hills, CA(10/11/14/–On Thursday October 9, 2014 Beverly Hills welcomed the opening of Heritage Fine Wines at 9400 S Santa Monica Blvd, and the corner of Canon Drive. Jordane Andrieu owner and third generation wine maker, hosted the grand opening .

The event was filled with socialites, Beverly Hills locals and celebrity wine enthusiasts. Jordane Andrieu , owner wine maker, served guests with the impressive “Vin Naturel” wine from his own family’s Vineyards Clos du Moulin au Moines in Burgundy. Champagne from Taittinger flowed and desserts from BoNuage were delicious.

This special occasion wine served “Vin Naturel” is organically and biodynamicaly farmed, the wine does not have any chemicals, nor it does not have any sulfites. “Vin Naturel” is a Pinot Noir with aromas of fresh cherry, strawberry, and pepper. It is a complex character wine that is joyous and refreshing; it was a huge hit at the opening night, and it was paired with; French imported sheep cheeses and fancy handcrafted meringue pastries called “Nuage,” everyone that tasted the wine was asking for another glass.

The Pinot Noir “Vin Naturel” is a private collection label is also very special to winemaker Jordan Andrieu & family ; the label is painted by the god son of Pablo Picasso ; Baltasar Durrbach son of Rene Durrbach who in the same artistic circles as Fernand Leger and Robert Delaunay . Baltasar has honored Andrieu family with his artwork for a few of their vintages over the years. This one maybe its best !! Congratulations ;-

The new Heritage fine wine is located in Beverly Hills corner of Canon and Santa Monica Blvd. 9400 S. Santa Monica Blvd. Beverly Hills , CA, 90210

www.heritagebeverlyhills.com

310.888.8042

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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OLE SMOKY MOONSHINE AVAILABLE IN 49 STATES

OLE SMOKY MOONSHINE LANDS MAJOR DISTRIBUTION DEAL
NOW AVAILABLE IN 49 STATES

 

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Michael Hepworth

 

 

HOLLYWOOD(Spiritsman)9/29/14/–Moonshine has now been legal for about 4 ½ years and of the handful of companies selling right now, OLE SMOKY out of Gatlingburg, Tennessee seems to have the upper hand.

About 750,000 cases of the stuff a year are now being shipped in the USA, and the international market is about to open up as the perception of what moonshine is becomes clearer. It is essentially unaged whisky to simplify with the prime ingredient being Tennessee corn and the higher quality Indiana corn. The new deal with Southern Wine & Spirits takes their product into eleven new states which according to CEO John Cochran took about four months of intense negotiations to secure. California is the biggest market for Moonshine Ole Smoky currently has thirteen different flavors of moonshine, and they are all available In the Mason jar instead of the traditional bottle, no doubt a throwback to the old bootlegging days.

In fact there are still literally hundreds of illegal stills in the woods of Tennessee, a
situation according to Cochran that is unlikely o change as long as people are unable or do not want to pay the taxes. The minimum investment to get the right equipment and facility would be at least $500,000 hence the continued presence of illegal stills.

The signature product from Ole Smoky is Original Moonshine (100 proof), White Lightning (100 proof), Lightning Line (80 proof), Strawberry Lightning, Lemon Drop Lightning and Hunch Punch Lightning. The remainder of the portfolio consists of 40 proof and tends to be fruit based drinks, a lot sweeter than the higher proof versions.
Business has been so brisk that Ole Smoky has opened up a 20,000 square feet bottling plant in Gatlinburg, and in the next few months will be opening a 6,000 square foot retail outlet not far away in Pigeon Forge.

This town also happens to be the location of Dollywood, the entertainment complex owned by Dolly Parton. I was not clear whether or not the moonshine tastings at the retail outlet are free to the public just like they are at the distillery, but I would not be surprised.

Moonshine is a versatile spirit, and with over 1,000 recipes on the web site to choose from,
the consumer is spoilt by choice. All the recipes come from families who have been making
Moonshine in the Tennessee mountains for a hundred years of more.

Selected Recipes :

Corn & Cola:
2 parts Original Ole Smoke Moonshine
2 parts cola

Moonshine Margarita:
2 parts Original Ole Smokey Moonshine
1 part Lime Juice
1 part simple syrup
1 part Triple sec,
Combine salt & sugar w/zest of lime for rim of glass.

The Slammer:
Equal parts Ole Smoky Apple Pie Moonshine
Lemon lime soda & cranberry juice

www.olesmokymoonshine.com

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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HIGHLAND PARK LAUNCHES DARK ORIGINS SINGLE MALT

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Michael Hepworth

 

HIGHLAND PARK LAUNCHES DARK ORIGINS SINGLE MALT

Can’t Beat It Scottish version of a ‘bootlegger”

HOLLYWOOD(Spiritsman)9/13/14/–Highland Park Scotch Whisky has a rich heritage from its home base in Orkney where it is one of The few distilleries in the farthest Northern outpost of the British Isles. The new Dark Origins expression Is inspired by the tenacity and fortitude of the Highland Park founder Magnus Eunson. Legend Has it that the distiller was a Scottish version of a ‘bootlegger” over 216 years ago in Orkney avoiding the hated tax collector as he distilled his dark whisky for the people. During daylight hours he provided spiritual salvation in his church, and at night he was a secret distiller.

Today Highland Park is a respected brand worldwide, and the new DARK ORIGINS has an
ABV of 46.8%, and it uses twice as many first fill sherry casks than the Highland Park 12
Year old. Highland Park is one of the few distilleries not using distiller’s caramel and the
dark color derives from the interreaction between the cask and spirit.

Spiritsman got the chance to taste Dark Origins at a private preview event at the Varnish bar In downtown Los Angeles where brand ambassador Martin Daraz was present to launch the brand to a cache of the top spirits writers in Los Angeles. This stuff is strong as well as being extremely complex, and as the evening wore on some of the writers ha trouble understanding the thick Glaswegian accent of Daraz. Luckily they provided a ride to and from the event.

The distillery in Orkney is located at Kirkwall and was actually founded in 1798. It is the northern most distillery in Scotland and if you ever make it to the remote location, then a visit to the Highland Park set up is a must. Awards are commonplace for Highland Park, especially the 25 year single malt that won double gold at the San Francisco Spirits Competition in 2007 and 2009.

Whisky expert Michael Jackson was a huge fan of Highland Park, and in 1984 ‘The Scotsman’ newspaper gave it a rating of 100% at the ‘Ultimate Spirits Challenge.’ It is still one of the few distilleries in the world that malts its own barley, and the peat is collected from the nearby Hobbister Moor, which is then mixed with heather.

 

www.highlandpark.co.uk

www.distillery@highlandpark.co.uk

 

Nose: Sherried Spice and Ripe Bananas combined with Toasted Hazelnuts and Baked Apple
Palate: Well Balanced Dry Peat at first mellowing out to Maraschino Cherries and Warm
Dark Chocolate. tn-3

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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Napa Valley Wine Shaken–but not Stirred

 

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Michael Hepworth

 

Trefethen-Quake-01

Napa Valley,CA(Spiritsman)8/29/14/–The earthquake which hit the Napa Valley on Sunday, August 24th has left us feeling a little shaky, but also very lucky: lucky that none of our employees were hurt and we were able to save virtually all of the wine. As Hailey commented, “those barrels are dang tough!” Although our historic building suffered some major damage and is currently closed, our online store is open and we hope you are thirsty.

A team of top engineers and historical building architects are working hard on a plan to restore our cherished building. We are hopeful her grand doors will swing open again to welcome guests. Get a bird’s eye view of the earthquake damage to our historic building from this touching aerial video by Evan K. WATCH NOW

Over the last few days there have been moments when we wondered how much more cleaning up we could face, but all the support and outreach we have received from friends all over the world keeps us going. With every phone call, e-mail and Facebookpost, the smile returns to our faces, the warmth to our hearts and the energy to our arms and legs. Many, many thanks to all of you for your concern and good wishes. You have sustained us in a challenging time.

We hope to re-open a tasting room soon, in a temporary structure, and will invite you to visit and see vintage 2014 in the making.

Salude, Janet Trefethen for the entire Trefethen family and team.

 
800.556.4847 | 1160 Oak Knoll Avenue, Napa, CA 94558 | www.trefethen.com


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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

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GREY GOOSE LAUNCH NEW VX PRODUCT-RICH COMBINATION OF VODKA AND COGNAC

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Michael Hepworth

 

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West HOLLYWOOD(Spiritsman)8/24/14/–September sees the release of the latest product in the Grey Goose empire, VX Grey Goose, A combination of their brand leader vodka and cognac. A soft launch of private tastings in select cities saw SPIRITSMAN treading the boards in West Hollywood this week for a very select gathering that included two of their brand ambassadors, bar owner David Kaplan and roving ambassador Guillaume Jobien.

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The potent combination will be priced at $74.99 and it comes in a beautiful opaque style Glass bottle sure to impress any of your house guests. Unfortunately the Grey Goose Maitre De Chai Francois Thibault could not be in attendance, but because he is the mastermind behind this classy concoction he was there in spirit, literally.

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The cognac used is young cognac that has likely been aged for only about two years. Since some cognac can be aged for up to sixty years, this younger type gives the drink an elegant floral flavor with hints of jasmine, apricot, peach, honey and plum. Even though the cognac is young, the grapes for the wheat based vodka are very mature. The breakdown for the 40% Alcohol by volume drinks is 95% vodka and 5% cognac.

What kind of food will go with this drink ? The dinner we had that was prepared by Matthew Chow started out with flight of ceviche on a bed of ice with oysters, snapper and uni. This was followed by a crab salad with Upland cress, Asian pear, sugar snap peas and walnuts. Main course was either a Crispy Duck Breast w/ a coconut risotto or a Pan Roasted Bass w/ Anson mills polenta, summer squash and New Zealand spinach. All this was concluded with a honey vodka peach, a peach scone crumble and a black pepper ice cream.

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A couple of Grey Goose cocktails rounded out the evening. The Grey Goose Le Blanc Fizz is a potent mixture of Vodka, Vergus blanc, St.Germain and Martini Bianco. These are not drinks to drink in abundance as the sweet taste deceives the drinker as to the strength.

These were prepared by Grey Goose ambassador David Kaplan, Los Angeles bar owner, one of them being Honeycut in downtown Los Angeles. A cocktail utilizing VX Vodka included cocoa nib pear liqueur and amontillado sherry. Needless to say, a good time was had by all involved. If you want to VX neat, use a chilled snifter.

 

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www.greygoose.com

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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CAMPO DE ENCANTO PISCO from PERU World’s Best happy to spread the word

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Michael Hepworth

 

CAMPO DE ENCANTO PISCO FROM PERU.

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POWERFUL SPIRIT MAKING INROADS INTO THE MARKET

HOLLYWOOD(Spiritsman)8/12/14/—I know very little about this spirit from Peru, but the people behind it seem very nice and it is really a labor of love to spread the word about it in the USA.

The spirit is also very nice, although maybe a little too strong to drink neat, and lot more acceptable to use in a cocktail. However I was assured that you will never experience a hangover after drinking this stuff, and after trying a few fruity style cocktails at a recent tasting in Santa Monica with the San Francisco folks from Campo De Escanto I am more than happy to spread the word.

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‘Field of Enchantment.’

Today the grapes used to produce Pisco are the same used in the production of sherry in Jerez and these include Quebranta, the most planted vine in Peru and Palomino Negro, the first grape of sherry. In 1641 Spain banned the production and exportation of wine from Peru into the colonies, so some distillers decided to specialize in producing Aguardiente de Uva. The hub where all this took place was the Valley of Ica which happens to be just east of the Port of Pisco.

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Similar to tequila there are strict rules governing the production of Pisco in Peru, and here is an abbreviated breakdown: 1) It must be produced with five states/regions using only designated grapes-those not already mentioned are Mollar, Negro Corriente, Uvina, Albilla, Italia, Torontel & Moscatel. 2) Every harvest is by hand, crushed and used only once. 3) The fermentation process must begin with a natural-derived yeast. 4) After completion, Pisco must be distilled only once in a copper alembic pot still. 5) Resting time is three months before bottling 6) Must be bottled at 38* to 48* ABV and no water or any other finishing agents can be added.

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Pisco is now finally making a comeback in popularity in the United States and in 2011 sales grew 211% after a severe decline in the twentieth century due to wars and prohibition.

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www.encantopisco.com

In its inaugural year, Campo de Encanto won the Gran Medalla de Oro, the award for the Best Pisco of Perú. For Maestro Carlos Ruben Romero-Gamero and the nearly four hundred distillers in Perú, this is the highest honor to receive. Every September, the Comisión Nacional del Pisco combs the vast landscape of Perú visiting Pisco distilleries to secure samples of the pure grape brandy for analysis. Regional competitions ensued, followed by the Grand Championship which was held on Friday, November 5th, 2010. In front of thousands of his countrymen thirsty for their native drink, Master Distiller Romero and the brand he co-founded, Campo de Encanto was awarded this year’s World’s Best Pisco.

 

Cocktail recipes w/Pisco

FOGCUTTER :

1 oz Encanto, 2 oz Gold Rum, 2 oz Lemon Juice, 1 oz Orange Juice, 0.5 oz Gin, 0.5 oz Cream

Sherry, 0.5 oz Almond Syrup. SHAKE then strain into tall glass filled w/ice, garnish w/fresh Fruit and watch out.

CUSCO MULE :

Build in a tall glass. GINGER LOVERS ONLY

2 oz Encanto, 0.75 oz Lime Juice, 0.5 oz Ginger Syrup, STIR then add 1.5 oz Ginger Beer.

Fill glass w/ice, garnish w/diced ginger.

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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CABERNET SAUVIGNON FROM TANNER DAFOE WINERY

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Michael Hepworth

CABERNET SAUVIGNON FROM TANNER DAFOE WINERY

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BOUTIQUE OPERATION SETS A HIGH STANDARD

 

HOLLYWOOD(Spiritsman(8/3/14/–Only 142 cases of the 2010 Tanner Dafoe 2010 Cabernet Sauvignon are produced and since this is a wine you can keep for up to 15 years we must assume that if you can force yourself not to drink it, it is a good investment. This full bodied and very rich wine builds on the 2009 release offering more in the high tone aromatics and just as elegant.

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The Santa Ynez based winery also has an excellent 2011 Rogues Blend that is as subtle and sharp as the very sleek and all black packaging of the product indicating something out of the ordinary and special to the consumer. Based out of a small and rocky vineyard at the eastern end of the valley in the Buellton area, Tanner Dafoe are determined to produce wines as good as those coming from Bordeaux and they seem to have captured the essential spirit of the wine. Grape breakdown for the Rogue’s Blend is 75% Cabernet Sauvignon and 25% Cabernet Franc.

The production notes for the wine indicate a lower yield because of high winds in the early flowering season when the grapes were pulled in staggered lots. This allows for management of the acidity in the master wine, leaving some of the lots time to naturally ferment and bring more refinement to the pallet. The wine is aged for 27 months in French Oak Barrels and comes with an alcohol percentage of 14.2%.

There re additional tips from the winemaker that insists you decant the wine for at least 45 minutes before drinking, although they also encourage small sips and tastes during that very difficult waiting time. In addition, they also advise that if your wine has been shipped over any kind of distance then you might also want to wait a few days before opening it up.

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Based on the pictures of the proprietors Rob Dafoe and Jeff Tanner, they look like very different personalities. However it turns out that aside from their passion or obsession with Cabernet Sauvignon, they also love surf and snow. These wines are so highly prized by Cabernet fanatics that you have to sign on to their website and hopefully get on their list. Opportunities on the secondary market to buy these wines also seem few and far between, although I did see the 2009 available for $99 at an online wine retailer.

As for food pairings with these wines you might want to focus on French cheeses for starters. I hear that they go particularly well with Camembert au Lait Cru on toast. Good luck on tracking down the wine and enjoy.

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www.tannerdafoe.com

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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THE ALCOVE CAFE CELEBRATES TEN YEARS IN LOS FELIZ

 

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THE ALCOVE CAFE CELEBRATES TEN YEARS IN LOS FELIZ

HOLLYWOOD(Spiritsman)7/27/14/–The Alcove Cafe is a very popular spot in Los Feliz that is celebrating ten years in business, and it is in fact three separate ventures under one umbrella. There is the restaurant itself, the BIG BAR and a chocolate company that has recently been started by owner Tom Trellis. The restaurant is so busy that it is open as early as 6 am to serve breakfast, and keeps going strong until around 1 a.m. or even later. When it is closed it is still open however for the cleaning crew.

Los Feliz used to be one of the most under appreciated places to live in Los Angeles but now it is high rent and swinging singles territory, perfect fodder for a restaurant like the Alcove that has also doubled as a meeting spot for the 230 seat restaurant. Portions are large and the restaurant is located in two historic bungalows, one of them the oldest building in Los Feliz which is used for functions and private dinners.

The drink to sample is called ‘Thorn In My Side’ which is a potent combination of Rye Whiskey, Vermouth, Ginger Syrup and Lime Juice(recipe below).Others include the gin based Cockney Sparrow, the rare bourbon concoction called St. Anne’s Helper and the housemade coconut vodka and sherry treat known as the Mo Chi Chi.

Alcove Chocolate which was started in 2008 consists of a 12 flavor collection ranging from sweet & savory to dark and milk chocolate. All the range comes in 3 oz bars and have very distinctive packaging.

The menu at the Alcove is very eclectic and an example of some of the appetizers indicates what you can expect from the entire meal. To be more specific, I liked the chickpea and potato samosa with coconut curry sauce and the mini bluefin crab cakes w/chipotle chili. Unfortunately missed out on the black tiger shrimp tempura w/ginger soy glaze and the delicious sounding medjaal dates stuffed w/goat cheese wrapped in applewood smoked bacon.

A sampling of the main courses started out with a Nicoise style salad w/ahi tuna, haricot vert, olives, egg, tomato, red onion in a lemon vinaigrette. Hard to go wrong with a combination like that as with the blackened chicken salad w/strawberries, dried cranberries,feta,pine nuts and aragula in a strawberry vinaigrette.

Best main course was the Hanger Steak with a creative combination of portabello skewers w/ an avocado tomatillo salsa. However I was less enamored with a Canadian style dish called Hearty Pouline, a kind of mushy combination of cheese and French fries which seemed at odds with the overall savory flavor of the entire menu. However I do understand that it has been doing well as a comfort food with regulars since being recently introduced to the menu.

For those who are interested the wines served were a Dauvergne Ranvier 2010 from the

Cotes du Rhone and a 2011 Malbec from Andeluna 1300.

Thorn In My Side

1 oz Rye Whiskey

1 oz Bianca Vermouth

¾ oz Ginger Syrup

½ oz Fresh Lime Juice

shake/strain into Collins glass w/ice.

top w/dry english cider.

garnish w/ 4 dashes of angostura bitters & lime wheel.

Alcove Restaurant-

1927 Hillhurst Avenue, Los Angeles

323-644-0100

www.alcovecafe.com

www.alcovechocolate.com

Valet Parking. Street Parking hard to find.

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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Mari Vanna Los Angeles Hosts Star-Studded One Year Anniversary Party

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Michael Hepworth

 

Mari Vanna Los Angeles Hosts Star-Studded One Year Anniversary Party

Mari Vanna birthday cake

Mari Vanna birthday cake

Los Angeles, Calif.(Spiritsman)7/26/14/ - Last night, over 200 Angelenos and VIPs turned out for Mari Vanna LA’s one year anniversary party. Owner Tatiana Brunetti was joined by high profile attendees such as Alfred Molina, Omar Miller, Max Azria, Clifton Collins Jr., Leslie David Baker, Jeff Rice, Chris Williams and more to celebrate the restaurant’s first milestone. Guests were treated to authentic Russian bites, a vodka open bar, birthday cake and folk songs from the in-house accordionist and DJ. They also received signature Mari Vanna keys – distinguishable by their adorable nesting doll keychains – that are hand-distributed to regulars of the restaurant, VIPs, celebrities and other notable guests.

Chris Williams and Dannia Hakki

Chris Williams and Dannia Hakki

Mari Vanna Los Angeles is best known for serving homestyle Russian cuisine in a garden-tea-party-meets-Bubushka’s-house atmosphere. From Old World parlors to the Russian countryside, the sprawling eatery is rife with fine-tuned details inspired by a bygone era, half a world away.

Over 200 Angelenos and VIPs turned out for the celebration

Over 200 Angelenos and VIPs turned out for the celebration

Open only a year, Mari Vanna LA is a favorite among Los Angeles notables. Since last June, the eatery has already attracted celebrity fans such as: Ashton Kutcher, Mila Kunis, Kim and Khloe Kardashian, Clive Davis, Jamie Foxx, Jonah Hill, Melissa Leo, Mickey Rourke, Paul Reiser, Adam Lambert, Evan Handler, Tim Daly, Jay Sean, Danielle Panabaker and Andrea Bowen among others.

Robert Baruc - Robin Bronk - Evan Handler

Robert Baruc – Robin Bronk – Evan Handler

ABOUT MARI VANNA LOS ANGELES: 
Mari Vanna Los Angeles is located at 8475 Melrose Pl, West Hollywood, CA 90069. For reservations, please call: 323-655-1977.

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

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Photo credit: Eric Reid.

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SCHRAMSBERG SPARKLING WINES AND THE POLITICAL CONNECTION

Schramsberg Winery

SCHRAMSBERG SPARKLING WINES AND THE POLITICAL CONNECTION

 

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Michael Hepworth

 Hail To the Chief 

HOLLYWOOD(Spiritsman)7/16/14/–Schramsberg Wines are based in Calistoga, California, and the relatively high end.Winery has been family owned since 1965 at the original estate started by German Immigrant Jacob Schram in 1862. Interestingly at that time their were 21 wineries. In Napa Valley utilizing less than 50 acres of vineyards planted to Chardonnay and Pinot Noir. The winery ceased operations in 1912 seven years after the death of Jacob Schram, and re-opened in 1965 when the property and land was purchased by Jack and Jaimie Davis.

Today the winery is run by Hugh Davies, who was born a month after his family took over. There are nine sparkling wines in the collection and the winery uses the Methode Traditionnelle to produce the signature vintage of Reserve, J.Schram and J.Schram Rose along with the classic vintages of Blanc de Blancs, Blanc de Noirs, Brut Rose and Cremant, and the multi vintages of Mirabelle and Mirabelle Rose. Only 60,000 cases are produced annually in total, and the production of the two signature vintages totals only 2,500 cases between them.

The grapes are hand Harvested, wines are handcrafted and the bottles are stacked in underground caves. The caves were dug into the hills by Chinese laborers over 130 years ago and cover 34,000 square foot where up to 2.7 million bottles are aged up to a seven Year period. The winemakers draw from over 90 individual vineyards to create 200 base wines yearly which are then used to create the Schramsberg Wines.

This place has some serious history including a visit by my favorite author Robert Louis Stevenson who came in 1880 where he wrote about it in his book ‘Silverado Squatters.’ Talking of politics and the White House, the first Commander in Chief to taste them was President Harrison in 1891. Since then the wines came into prominence when several cases were shipped to China in 1972 for President Nixon’s ground breaking visit.

They have been present at many White House functions, and more recently President Obama’s White House Dinner for Bilateral Chairpersons of the Congressional Committees. The 2011 Blanc de Blancs ($38) is a dry and crisp wine that is extremely versatile Either served as an aperitif or with a variety of foods and especially see food and shellfish. All kinds of fruity flavors when you taste it, this wine can be kept for a long time and is exceptional value. The 2010 Brut Rose ($43) is influenced by 75% Pinot Noir grown in Marin/Sonoma and in Anderson Valley further north in Mendocino.

The remaining 25% of Chardonnay gives the sparkling wine spice and structure. Tasting notes indicate a wine full of strawberry, mandarin orange and red grapefruit. For those of us into citrus, this is a worthy purchase that can be brought out at birthdays, celebrations or any special event. www.schramsberg.com Visitors Center 707-942-4558 Open 10.00 am to 4 pm seven days\ a week Cellar Tours and Private tastings by appointment only.

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Michael Hepworth 287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

 

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A BEER DRINKERS GUIDE TO ENJOY KNOWING AND ENJOYING FINE WINE

A BEER DRINKERS GUIDE TO ENJOY KNOWING AND ENJOYING FINE WINE

WORLDS BEST COCKTAILS

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By Michael Hepworth

Hollywood(Spiritsman)7/12/14/–I always thought that beer drinkers were equally as fascinated with wine, but apparently
Many do not know the first thing about it. Hence the book by author Jim Laughren,
Certified Wine Educator and President of WineHead Consulting. “There’s an image
in popular culture of wine being complicated hard to understand, and that if you don’t
have a lot of ‘wine knowledge’ you’re somehow not entitled to enjoy or experience it
like insiders do,” explains Laughren.” That is untrue. Wine is simply a wonderfully
flavorful beverage. Whether you enjoy it with friends or food or just to relax, wine’s
highest calling is to provide pleasure.”

Yes Jim we already knew that, but apparently this book will help others who need it.
The paperback consists of 15 chapters and runs 199 pages, so a fairly easy read on
your next trip to Napa Valley or the Finger Lakes area. The focus is on tasting
wine, sniffing and wine insiders lingo and the difference between the Old World
and New World regions.

A Beer Drinkers Guide to knowing and enjoying fine wine.
Cross Town Publishing ISBN 978-0-9855336-1-8 $ 16.95

WORLDS BEST COCKTAILS
500 Signature drinks from the worlds best bars and bartenders
This book by Tom Sandham has been out a while, but it provides a comprehensive
look at the serious world of cocktails. Bartenders who offer personal tips include
Jim Meehan and Dale de Groff in New York and Tony Conigliaro and Salvatore
Calabrese in London.

This attractive hard cover book runs 304 pages with plenty of splashy photographs
and is close to being an invaluable reference guide to all things cocktail. Some
of the categories include the “Basic Kit” needed to make cocktails, a breakdown of
rum and the many varied uses it has and a push for people to use gin more than
vodka as the base for great cocktails.

Sandham leads the life many of us only dream of, flying the world to judge
Spirits competitions, writing a column for the Times of London and co-founder
of the drinks site Dwink.com. He is even smiling broadly when shaking up a
cocktail on the cover of the book, and why not indeed. He also edits the in-house
magazine for the ultra-trendy Soho House group of clubs, and he is also one of
the elite 99 people who can claim fingerprint recognition at the hidden 99 bar in
Manchester, England.

Worlds Best Cocktaila
Fair Winds Press ISBN 978-1-59233-527-5 $28

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

 

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A TALE OF TWO RUMS-PILAR AND PRIVATEER

 

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A TALE OF TWO RUMS-PILAR AND PRIVATEER

BOTH RUMS STEEPED IN HISTORY

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Michael Hepworth

HOLLYWOOD(Spiritsman)7/7/14/–There are two new rums on the market called Pilar and Privateer, and both have an interesting tale to tell. First of all Pilar is actually called Papa’s Pilar, and is named after Ernest Hemmingway’s constant companion and muse, and also his boat that fueled many of his legendary fishing expeditions. Hemmingway also loved rum, in particular Papa Doble, and this product was developed in association with the Ernest Hemmingway Estate. Retail prices are $39.99 for the Dark, and $29.99 for the
Blonde.

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The new distillery will be located in one of Hemmingway’s old stomping ground
of Key West, Florida, and they are planning it to become a tourist destination in
the area.

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Pilar Rum is solera aged and blended in the United States using American Oak
Barrels, and the marketing material rather loosely tries to catch on to the Hemmingway spirit by saying “Papas Pilar was created to be near the same Hemingway adventure, accompanying rum enthusiasts as they sink their teeth into life.”

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The Dark rum is 86 proof and did win a gold medal at the San Francisco Spirits Competition, and includes rums up to twenty-four years old, and it has a long and velvety finish. Papas Pilar Blonde is 84 proof and contains rums 3-7 years old, and it was
awarded a “Best in Class” at the Miami Rum festival held in April 2013.

Master blender for Pilar is Jay Maltby a former executive at Bacardi, Cruzan and
Mahalo Spirits. The Hemmingway Foundation will donate 100% of royalties to
organizations that represent adventure, literacy and environmental issues. This
already includes a $30,000 donation to the Game Fish Association.

Privateer Rum is the brainchild of Andrew Cabot, and if that name seems familiar,
then the original Andrew Cabot (1750-91) was a merchant and rum distiller who
had a fleet of twenty five ships who was clever enough to smuggle molasses past
British patrols or prizing British ships. In fact a hero of the revolution.

Privateer Rum is aged in the cool maritime climate of New England in Essex County, where the seasons expand and contract the barrels and then are finished up in used whiskey and brandy barrels.

 

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www.papaspilar.com
www.privateerrum.com

Papa’s Pilar Rum

The Artisan-Crafted Spirit that reflects Rum’s gutsy roots.

Rum was once a noble spirit. It was served aboard warships, rationed to visionary explorers, and used to sustain the Founding Fathers as they plotted revolution. Rum was consumed by men who understood that you only get one shot at life. Standing still, they’d say, was a waste of valuable time.

Ernest Hemingway was this type of man – an adventurer who lived life to the fullest. He indulged us with glimpses of a vibrant life by stitching together distant cultures, passions, and people using the power of the written word.

Inspired by his appetite for adventure, we’ve proudly created a super-premium rum: Papa’s Pilar.

It is a spirit born of multiple rums hand-selected from the Caribbean, Central America and Florida. The rums are then brought to the U.S.A. and married together in our unique Solera aging and blending process.

Papa’s Pilar represents the original spirit of rum.

http://www.ernesthemingwaycollection.com/

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

mrspiritsman@gmail.com

 

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