The Black Grouse Scotch Whisky Bloody Mary

 

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Michael Hepworth

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HOLLYWOOD(Spiritsman)5/22/15/–With Father’s Day just around the corner (Sunday June 21st), we had to share this amazing Scotch Whisky Bloody Mary recipe that all Dads can enjoy on their special day. It’s a really easy DIY brunch recipe that everyone can indulge in for an at-home celebration. Here is the recipe:

To create the distinct smokiness of The Black Grouse, we take our Famous blend and enhance it with specially selected peated malts.

Black Grouse Bottling Note

A delicious blended whisky, we love this peaty version of Famous Grouse. Jim Murray awarded it 94 points in the Whisky Bible. The Black Grouse, or Tetrao tetrix, is a declining species in Europe.

Tasting Note by The Chaps at Master of Malt

Nose: Medium, quite smoky. Solid peat note, rummy sweetness, touch of dry wood.

Palate: Medium, balanced. Peat smoke, caramel, spice.

Finish: Long, slightly peaty.

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Braveheart

Created by Tim Heuisler, Time Restaurant, Philadelphia

2 oz. The Black Grouse

3 ½ oz. Tomato Juice (we love McClures Bloody Mary Mix)

½ oz. Fresh Lemon Juice

½ oz. Worcestershire
Pinch Celery Salt

Pinch Fresh Horseradish

Shake all ingredients over ice and strain into an ice-filled glass and garnish with a gherkin, pickled onion and piece of bacon.imgres-7

www.thefamousgrouse.com

 

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Michael Hepworth

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THE GLENROTHES RELEASES SINGLE MALT WHISKY CASK COLLECTIONS 1968

 

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Michael Hepworth

 

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THE GLENROTHES RELEASES SINGLE CASK 1968 # 13507

The Third Release in the Extraordinary Cask Collection of Single Malt Whiskies

 

 

SAN FRANCISCO, CA, (Spiritsman)4/18/15/ – Berry Bros. & Rudd Spirits and U.S. importer Anchor Distilling Company are proud to announce the third single-cask bottling of The Glenrothes Single Malt Scotch Whisky from the Extraordinary Cask Collection: The Glenrothes Single Cask 1968 #13507.  Now available in the United States, The Glenrothes Single Cask 1968 #13507, priced at $9,250, is bottled in a hand-blown lead crystal decanter and housed in a leather-bound carrying case.

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The Glenrothes Extraordinary Single Cask 1968 is a bottling from Cask #13507, a second-fill hogshead cask filled on November 19, 1968, that yielded just 145 bottles, 28 of which are available in the US. The hallmarks of The Glenrothes are quality and purity, evident in the beautifully balanced, elegant and well-mannered single malt with peerless texture, perfectly expressed by this single cask bottling. This expression is unchill-filtered and, like all Glenrothes’ bottlings, completely natural in color.

 

No more than one single cask is released from The Glenrothes each year – and only after lengthy assessment. “This cask follows our initial Extraordinary releases: a Single Cask from 1970 and a Single Cask from 1969, both of which have entirely sold out,” notes Ronnie Cox, Brand Heritage Director at Berry Bros. & Rudd. “The latest bottling, a venerable cask from 1968, in keeping with The Glenrothes’ philosophy to bottle at peak maturity, is now being unveiled.”

 

Tasting Notes

 Appearance:      Bright gold with scarlet notes of burnished copper

Nose:               Rose petals and face cream, tinned peaches, apricots in syrup, mirabelles in honey, beeswax polish and candles

Palate:               Text-book Glenrothes creamy texture with exemplary integration; mascarpone with orange blossom, very lively with white pepper and Turkish delight

Finish:              Leathery and spicy dryness with a reprise of the Turkish delight; a single cask of extreme complexity and elegance.

            ABV:                Natural strength of 41.9%

 “The Glenrothes has once again demonstrated that they are the masters of vintage cask selections with the very limited release of this exceptional whisky,” says Dennis Carr, President of Anchor Distilling Company.  “The 1968 Extraordinary Cask gives us the opportunity to experience a piece of whisky history from one of Scotland’s most storied distilleries.”

Bottled in Beauty

Each of the Extraordinary Cask releases is presented in a hand-blown lead crystal decanter to mirror the iconic shape of the instantly recognizable Glenrothes bottle – a design that received a World Whisky Award in 2013. In keeping with the elegance of the whisky and the heritage of The Glenrothes, each decanter has been individually created by a master craftsman at Atlantis Crystal in Alcobaca, Portugal, using the purest form of crystal, distinguished by its great resonance, transparency, luminosity and weight.

 A plaque made of polished brass is applied to just one front facet: engraved with the year of distillation and the bottle number to ensure the uniqueness and authenticity of each individual decanter. Brass has also been used for the hand-engraved collar on the neck of the decanter, supplied by Charles Stott, of the Edinburgh-based Scottish Silversmiths. In addition, the head of the stopper is fashioned from the wood of the very cask #13507 in which the whisky has matured.

 The Glenrothes is also recognizable by its tasting notes label – in this instance it has been positioned around the neck of the decanter to leave the body perfectly unadulterated. The label is hand-signed by the Malt Master, Gordon Motion, and numbered and dated to ensure that each bottle is identifiable and unique.

 The outer case is fine, hand-crafted leather, reminiscent of luxury travel luggage. Each bottle comes with its own oak plinth, made from solid Scottish oak, for display purposes and a book co-written by seven leading whisky writers each contributing a chapter about The Glenrothes, its history and the whisky.

 For more information about The Glenrothes, visit www.glenrothes.com.

 

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About Berry Bros. & Rudd

Over 310 years ago, Berry Bros. & Rudd opened its shop at 3 St James’s Street, opposite St James’s Palace. Since its inception, Berry Bros. & Rudd has been a pioneering wine and spirits merchant. Today Berry Bros. & Rudd Spirits Ltd enjoys a super-premium portfolio including No. 3 London Dry Gin (winner of the Gin Trophy at the International Spirits Challenge 2012 & 2013), The Glenrothes Single Malt Whisky and The King’s Ginger Liqueur.

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About Anchor Distilling Company

Named the 2015 Icons of Whisky Importer of the Year by Whisky Magazine, Anchor Distilling Company aims to provide the bridge between discerning buyers and world’s finest spirits. A privately owned San Francisco based distiller and importer, Anchor boasts a portfolio with over 300 premium niche spirits from nearly 23 countries. Our products are from multi-generational family-owned companies, and are sought by enthusiasts and connoisseurs for their superior hand-crafted artisanal qualities. In addition to being an importer, Anchor Distilling is dedicated to creating very small batches of traditionally distilled spirits. www.anchordistilling.com

 

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Michael Hepworth

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SPANISH WINE REGIONS OF RIBERA DEL DUERO AND RUEDA SEEKING TO EXPAND

 

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Michael Hepworth

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SPANISH WINE REGIONS OF RIBERA DEL DUERO AND RUEDA SEEKING TO EXPAND

HOLLYWOOD(Spiritsman)5/17/15/–In an attempt to let the world know a bit more about the wines from this region which Is about 1 ½ hours north of Madrid, a lavish wine dinner was held at the trendy A.O.C.

Restaurant in Hollywood for assorted high profile wine media. What we can report is that the wines are very good and will become increasingly accessible in the months and years to come in the important California market.

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Ribera wines are described as bold, rugged and ripe and go with almost very style of food and in particular barbeque. Ribera has a very extreme temperature swing, making it ideal for the Tempranillo grapes that grow there. The terrain is very rocky, summers are very hot and the winters have been described as frigid. Look out for red wines from pago de los capellanes (2013) and lleiroso crianza (2011)

Rueda is known for the Verdejo grapes that flourish in this particular climate, which is the grape friendly type of hot days and cool nights. They are white wines full of flavor that go with anything from oysters and sushi to pizza or cheese and crackers Some of the winemakers to look out for in this category are Javier Sanz and Jose Pariente, both having 2014 vintages on the market.

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For those interested a little bit more about the history of the wines in the region, we can report that the Ribera wines come from the upper reaches of the Duero river. Ribera del Duero DO built a solid reputation on “Vega Sicilia”, the most expensive Spanish wine.

The vintages to look for in this outstanding, but inconsistent wine are the years of 1953, 1962, 1975, 1976 and 1982,and this inconsistency was brought about by the habit of aging in different sizes and ages of wooden casks. At one time these wines were being aged for up to twenty-five years, but that time has now been reduced substantially to about six years. The estate dates back to 1864 in limestone hills above the south bank of the Duero but the yield of this powerful wine remains very low due to the climate and the old fashioned wine making techniques.

Rueda wines from the Verdejo grape traditionally were fortified by fino (Palido Rueda) and rancio (Dorada Rueda) styles. Rueda traditionally made its name with a form of sherry known as Palomino a yellow wine grown on chalky clay. Investors from France have seen the potential of the region, so now the white wines are starting to gain momentum, including the newer ones listed above.

 

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Facebook, Twitter etc @RiberaRuedawine

 

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Michael Hepworth

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Gran Centenario, a tequila rich in history and Mexican heritage launched their Angels

 

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Michael Hepworth

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By Cheri Fox

Santa Monica,CA(Spiritsman) 4/7/15/–On Monday May 4th, 2015 Gran Centenario, a tequila rich in history and Mexican heritage launched their Angels In Training program at Blue Plate Taco in Santa Monica .

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In the late afternoon model angles gathered outside the patio of blue plate taco for their eye catching announcement of their search to honor selfless Latinos within Los Angeles .

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At 5:30 pm, a golden angel came to life and blew her horn to summon an array of beautiful white angels who handed out replicas of Mexico’s 1921 Centenario Gold Bullion Coin and shared details of the search of these Angels In Training with attendants and passersby’s.

Private guests media and locals enjoyed the signature Golden Angel cocktail along with Blue Plate Taco signature dishes including the Ceviche Mixto, Flautas, Quesadillas and Veggie tacos to name a few.

On Cinco De Mayo, these angels will disperse into neighborhoods throughout “the City of Angels” in search of these AITs who will all be invited and honored at a private celeb hosted event at the Mondrian Hotel in Hollywood on Tuesday May 19th

 

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Golden Angel Recipe:

1 1/2 oz Gran Centenario

1/3 oz Agave Nectar

1/2 oz pressed ginger

1/2 oz fresh lemon

1/2 oz fresh lime.

Dash of kosher salt

Cheri Fox Photography

 

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Michael Hepworth

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Snow Leopard Vodka launches in LA

 

 

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Michael Hepworth

 

 

Snow Leopard Vodka launches in LA

 

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By Cheri Fox 
HOLLYWOOD(Spiritsman)4/7/15/–Snow Leopard Vodka launched in LA May 5, 2015 , with a private reception at the trendy Eveleigh restaurant ; the party was filled with exclusive spirits media , and distributors The menu included several cocktails including the Conservation Sparrow Swizzle and Ghost Cat.

Guests enjoyed the farm to table experience while sitting in the grassy garden with an authentic wooden picnic type table filled with several of Everleighs popular farm to table dishes included cauliflower, arugula salad, lentils with goat cheese , white fish with zucchini, potatoes and grilled chicken.

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Owner Stephen Sparrow greeted all the guests and explained his passion for trying to incorporate his distinguished vodka with the good cause of helping save the Snow Leopards from extinction.

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The clean tastings the Snow Leopard made a big splash ; It’s the first luxury vodka of its kind, Snow Leopard is made from the distinctive spelt grain and distilled six times in small batches using natural spring water. With a rich flavor and smooth yet viscous mouthfeel, Snow Leopard stands out in cocktails, rather than blending in and allowing itself to be masked by other flavors.

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Unlike winter wheat or rye grains typically used in vodka, spelt’s tough husk protects the grain from external pollutants while retaining nutrients, resulting in a freshness not found
in any other grain. Spelt is grown without the use of any pesticides or fertilizers, ensuring the cleanest final product.

This exceptional vodka was created out of the desire to save the Snow Leopards from extinction, portion of the proceeds is donated directly to Snow Leopard conservation.

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http://www.snowleopardvodka.co.uk/

Cheri Fox: Photography

 

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Michael Hepworth

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DOMAINE ANDERSON WINERY IN ANDERSON VALLEY rapidly gaining notoriety

 

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Michael Hepworth

 

 

DOMAINE ANDERSON WINERY IN ANDERSON VALLEY

MAJOR INVESTMENT BY THE ROEDERER GROUP

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Northern California (Spiritsman) —This is a relatively new winery in the Anderson Valley region of Northern California that is and not just for the pot farms in the area. One of the newer and more ambitious wineries there is Domaine Anderson, financially backed by the Roederer Group and open for business, despite the current lack of a tasting room.

At a recent wine dinner at the London Hotel in West Hollywood, I got the chance to meet Head winemaker Jerry Murray, and he laid out the plans to get to the goal of 1800 cases of Chardonnay and 3000 cases of Pinot Noir. Of course Anderson Valley is also famous for its Pinot Noir Festival every May that also sells out if you are lucky enough to find a hotel room in the quaint and rustic region. Burgundy winemaker Jeremy Seysses is a consultant on the project who was quoted as saying “At Domaine Anderson, I think we can make wines hat have fruit and generosity but that are weightless and restrained.”

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Those wines include the 2012 Pinot Noir emanating from 37.13 acres of Pinot Noir grapes where the soil is rocky, river gravels and clay loam. This Pinot Noir is aged for 16 months where the barrel aging process (also known as elevage) produces rich and complex wines.

Open top fermentation tanks are used in the process for the precise extraction of flavors and color and slow malolactIc fermentation defines the structure and clarity of the wIne.

The 2012 Chardonnay has a long finish with a hint of apricot, Meyer lemon and spicy oak. There are 13.7 acres of Chardonnay vineyards stretching from the warmer Boonville area to the cooler area closer to the ocean. Here they practice the art of battonage, a process of slow hand stirring while the wine is still in the barrel, ultimately helping the flavor and the balance. About 30% of the French Oak barrels are new in this vintage, and the aging process for this wine is 11 months, quite long for Chardonnay.

The original release from Domaine Anderson was the Dach Vineyard Pinot Noir which lies just half a mile east of the town of Philo in the valley at an altitude of 300 feet. The growing season for this wine is extended thanks to the fog and the cool nights as well as the soil, which is sandy clay Perrygulch. This wine which also benefits from the barrel aging process described previously is aged for 16 months.

To find out more about these wines or to purchase them only from the wine club, go to

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www.domaineanderson.com

 

 

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Michael Hepworth

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ULTIMATE SPIRITS CHALLENGE Announces the 2015 Cocktail Results

 

 

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Michael Hepworth

 

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ULTIMATE SPIRITS CHALLENGE

Announces the 2015 Cocktail Results

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Five Spirits Are Given the Ultimate Rating

of Five Stars for Cocktails!

 

Once again, going where no other spirits competition dares to go, Ultimate Spirits Challenge™ (USC) announces the results of its innovative cocktail component for USC 2015. To further enhance USC’s evaluation data for distillers, importers, and suppliers, the USC judging panels tested hundreds of spirits in appropriate cocktails over four sessions from November to March.


For Gins entered into USC, all Gins for 2015 were tasted in a Dry Martini and a Negroni; Tequilas in a Tommy’s Margarita; North American Whiskeys in a Manhattan; World Whiskies in a Whiskey Sour; Brandies and Cognacs in Brandy & Ginger Ale, Piscos in Pisco Sour; Vodkas in Fresh Lime Juice Gimlets; and light Rums in Daiquiris and older Rums in Rum Sidecars. Next year, a different set of appropriate classic cocktails will be assigned to each relevant category.


 The identical recipe was carefully measured, including dilution, in milliliters for each cocktail in every suitable category to ensure fairness. Each cocktail was judged blind individually with a glass of the spirit poured neat next to it. Cocktails were scored on a 1-to-5 star scale, with 2 ½ to 3 stars being thought Delicious, 3 ½ to 4 stars Very Delicious, and 4 ½ to 5 stars Drop Dead Delicious.

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Said USC Judging Director F. Paul Pacult, “By reintroducing the cocktail aspect to USC, we’ve enhanced the scope of analytical data for suppliers and their marketing teams. Spirits, after all, aren’t only consumed neat. Their inclusion in category appropriate cocktails to gauge their mixability is paramount to their overall purpose. To have expert analysis by mixology superstars such as Dale DeGroff, Tad Carducci, Will Shine, Steve Olson, Andy Seymour, Geoff Kleinman and more on both straight enjoyment AND how that spirit performs in a cocktail is highly advantageous to brands and consumers.”

 

For complete results for all cocktails go to www.ultimate-beverage.com/usc2015cocktails.

For complete results for all spirits visit www.ultimate-beverage.com/usc2015results.

 

USC results are promoted globally via email and web publication to both trade buyers and consumers. In addition, high scoring products are featured in the Ultimate Beverage Challenge Guide published each year in the October issue of Beverage Media reaching more than 65,000 on- and off-premise spirits buyers.

 

Ultimate Spirits Challenge…like no other competition and doesn’t want to be.


ABOUT ULTIMATE BEVERAGE CHALLENGE

Ultimate Beverage Challenge (UBC) provides expert evaluation of wines and spirits for producers, importers and marketers through its two innovative annual competitions: Ultimate Spirits Challenge and Ultimate Wine Challenge. Based on exacting standards, expert judges and rigorous methodology, UBC raises the standards of spirits and wine evaluation and supplies ratings and accolades to help companies build their brands with buyers, both industry and consumer. UBC partners are F. Paul Pacult, Sue Woodley and David Talbot. Past Challenge results, event photos, entry forms and more information can be found at www.ultimate-beverage.com


Ultimate Beverage Challenge inquiries
info@ultimate-beverage.com, 1-347-878-6551

Facebook: www.facebook.com/UltimateBeverageChallenge

 

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GLENLIVET WHISKY and AMBASSADOR IAN LOGAN GOES HOLLYWOOD

 

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Michael Hepworth

 

GLENLIVET WHISKY and AMBASSADOR IAN LOGAN COME TO TOWN..

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West Hollywood(Spiritsman)3/22/15/–Spiritsman had the recent pleasure to meet up with Glenlivet brand ambassador Ian Logan at a dinner at the London Hotel in West Hollywood, where we tasted a few of their aged releases.

Glenlivet has been around since 1824 in the Livet Valley in Speyside, and Logan has now been the ambassador for the brand since 2004.

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Logan is a typical Scot, full of stories and anecdotes about Glenlivet and whisky in general, and he is on the road about ten weeks a year, visiting the USA at least twice per calendar year. He in fact was in town on his way to a high roller whisky event in Las Vegas, where serious collectors buy and sell bottles for hundreds of thousands of dollars in some cases.

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The first one I tried was the 15 year -old French Oak Reserve, and following Logan’s instructions It was mixed with water. Color was an intense gold, creamy, rich and fruity with a lingering taste of almonds and spices. One of the secrets of Glenlivet is the method of maturation which means using French Oak barrels for a limited time in the process. Glenlivet was one of the first distilleries to use French Oak, and it is now a common practice in the whisky making process.

Limousin Oak from the Dordogne region of France allows the spirit to penetrate deep into the wood which in turn gives it a strong sense of spiciness.

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The 18 year-old has an old gold look and was slightly more elegant than the 15 year-old. Oranges, raisins and toffee characterized the taste, partly because of the use of both American and French Oak casks. The French helps with the spiciness and complexity of the drink and the American helps with the fruitiness of the drink.

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The Glenlivet 21 year-old is the mature and debonair drink in the collection and the color reflects that with its amber and copper shades. On the nose there is a hint of dried fruit and sherry, and on the palate you get a cinnamon and ginger feel along with toasted hazelnuts. Production is in small batches with each individual cask nosed and approved by master distiller Alan Winchester.

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Last but certainly not least was the tasting of the Glenlivet XXV 25 year-old with a color of rich amber and ripe gold. A very sweet wine as well with the nose smelling dark chocolate and dried sultanas. Obviously if you can get your hands on this one, drink it with dessert where the long and balanced finish will stay on the palate.

Individually selected ex-sherry butts are used in this release where the Oloroso-soaked wood imparts a nutty spiciness perfect for the overall flavor.

 

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www.theglenlivet.com

 

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http://www.thelondonwesthollywood.com/default-en.html

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Michael Hepworth

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Vins de Provence Wines, L’Ermitage Hotel ALL STARS

 

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Michael Hepworth

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VINS DE PROVENCE SEMINAR AND WINE TASTING

Five Star, L’Ermitage Hotel in Beverly Hills

 By Kay Schroeder

Beverly Hills, CA(Spiritsman)3/16/15/–The Vins de Provence Wine Seminar and Wine Tasting on the Roof Top was billed as a Five Star event at the Five Star, L’Ermitage Hotel in Beverly Hills, California so it was important to be appropriately dressed and on time for both of these prestigious events. A little upfront planning was in order.

 

 5 Star  L'Ermitage Roof View
5 Star L’Ermitage Roof View

The time to drive from Orange County to Beverly Hills can vary greatly depending on the time of day and traffic conditions, so opting to spend the night in Altadena and making the trip into Beverly Hills the next morning cut the 62-mile trip virtually in half. However, what a Five Star Travel Adventure that turned out to be!

If Rosé is Here to Stay, Can a Delicious Détente Be Far Away

The 28.6-mile trip took me on six different freeways: I-210, CA-134, CA-2, I-5, CA-110, and the I-10.   Oh, did I mention that morning traffic on all six freeways flowed as slowly as treacle on a cold day? However once at the hotel, valet parking was a breeze and I was safely inside the L’Ermitage, two hours early. After checking out the assigned meeting room and Roof Top terrace where the events were scheduled, what better use of time than to grab a light breakfast in the hotel coffee shop. One look at the breakfast menu was a reminder that this was indeed a Five Star Hotel; the breakfast burrito was a mere $28.00, coffee a mere $4.50, “Dorothy was definitely not in Orange County anymore.

Overwhelmingly Favorite Wine in United States, Russia, China

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First on the agenda of the long awaited “2015 Seventh Annual Provence in the City Tour, Educational Seminar, and Tasting Event” was the 10:30 a.m. Tasting Seminar. Of particular interest and focus was the diversity of the terroirs and wine styles. Terroir basically refers to the belief that the land/soil the grapes are grown on impart unique qualities and tastes that are unique to that area.

The Uniting Force Just May be Rosé,

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After only a few minutes, it became abundantly clear that the 36 people attending the seminar were serious oenophiles who knew wine and appeared to be very confident when expressing their opinions about the characteristics of each wine sampled, at times challenging the sommelier on his perceptions.

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When presented with a rosé wine in the United States, the typical reaction is to run and hide. This reaction possibly stems from the erroneous perception that all rosé wines are sweet. Maybe not fifty, however there are different shades of rosé. The following are classified as rosé wines: Grenache, Sangiovese, Syrah, Mourvedre, Carignan, Cinsault, and Pinot Noir. Considering the wide-range diversity in the characteristics of these wines, you may never again think of rosé wine in the same way. Your own personal Five Star Wines in the future may range from pink to red, all thriving in the rosé spectrum.

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The takeaway message from this seminar was that the summation of all the charts and graphs in the presentation was that rosé is the overwhelmingly favored, exported wine from the Provence region of France (around 80-90%) to the United States, Russia and China. Sales of rosé wines from the Provence have doubled for the last several years in a row.

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http://www.vinsdeprovence.com/en/tourism-winegrowers

The vast majority of Provence wines come from three appellations:

 

  • Cotes de Provence AOP with its four sub-appellations:
    1. Cotes de Provence Saint-Victoire AOP
    2. Cotes de Provence Frejus AOP
    3. Cotes de Provence La Londe AOP
    4. Cotes de Provence PierrefeuAOP
  • Coteaux d’Aix-en-Provenance AOP
  • Coteaux Varois en Provence AOP

The Sommelier’s Analysis:

Barton & Buestier Passeport, Cotes de Provence, 2014 Rosé: 50% Grenance, 35% Cinsault, 15% Syrah. Suggested Retail Price (SRP): $15. Available Volumes for U.S. Market (AV): 120,000 Bottles.

Technical Information: Special care after picking to avoid oxidation and to preserve the typical light pink color. Short maceration period and alcoholic fermentation at a controlled temperature of (61- 64 oF). Aging on fine lees for 2 months before bottling.

TASTING NOTES: Appearance: Shiny, pale pink. Nose: delicate, mix of red berries (wild strawberry, raspberry), and flattering hints of spices and white flowers. Palate: an elegant wine full of fruit and freshness on the mid-palate. A long and refreshing finish.

 

? Signature, Cotes de Provence, 2014 Rosé, 50% Grenache, 30% Syrah, 20% Tibouren, Suggested Retail Price (SRP): $17.

Technical Information: Cold maceration of skins and juices for 10 hours.

TASTING NOTES: Nose: Lemon, pear, grapefruit and mineral. Mouth: Voluminous, fruity, fresh and balanced.

Pentes Douces, Appellation: Coteaux d’ Aix-en-Provence, 2010, Grapes: Cabernet Sauvignon, Syrah, Grenance. Excellar Price: € 7.75. Technical Information: Selected parcels of vines. Hand picked on the vines and then in the chai. Aged in French oak barrels for 14 months. Non-filtered, non-fined. 30hl/ha.

TASTING NOTES: A complex nose of red and black fruits, spices, and wood with hints of flowers. Full and round in the mouth with smooth and silky tannins. A lovely finish of fruits and mild spices.

Cuvée Premium – Cru Classé. Appellation: Cotes de Provence, 2014, Rosé. Grapes: Cinsault, Grenache, Cabernet Sauvignon, Carignan, Tibouren, Syrah, Mourvédre. Suggested Retail Price: Upon request.

Technical Information: Night harvesting, bleeding method (called “saignee”), skin maceration at a low temperature for a few hours. The wines are vinified separately and the temperature not exceeding 59-61oF, after letting the must settle. Malo-lactic formation avoided to ensure the crisp vitality of the rosé.

TASTING NOTES: The rosé obtained is typically Provencal, to be enjoyed as aperitif or with summer cooking, Asian dishes.

In the Final Analysis for the vast majority of wine drinkers, trust your palate; if it tastes good, drink it!

Provence Winemakers’ tours were held March 2 in New York City, March 4 in San Francisco, and March 5 in Los Angeles. These events were open to credentialed members of the trade and media.

Photography: Kay Schroeder

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Moscow Mule Version 2.0, REED’s Jamaican Style Gin-gin-tini

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Michael Hepworth

 

REED’s Stronger Ginger Brew Jamaican Style Gin-gin-tini “Ya-Man”

Gin-Gin-Tini "ya man"
Gin-Gin-Tini “ya man”

 

By Kay Schroeder

Laguna Woods,CA(Spiritsman) 3/16/15–Originally concocted in1941 in Manhattan’s Little Moscow Chatham Hotel, this darling of the 1950’s Sunset Boulevard, Hollywood crowd has received a refreshing makeover. The original recipe was composed of vodka, ginger beer, lime juice, and ice. Gin lovers have taken the Mule to another level by upgrading to Moscow Mule Version 2.0, the Gin-gin-tini.

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The Moscow Mule has become the signature drink for numerous restaurant bars including Turlock’s Seafood, Austin, Texas and the Top of the Hyatt Lounge at the Grand Hyatt in Seaport Village, San Diego. Today ginger seems to be as ubiquitous in food and beverages as kale is in health food and health drinks.

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The Gin-gin-tini gets its name from the ingredients, Tanqueray Rangpur Gin and Reed’s StrongerJamaican Style Ginger Brew Beer. Rangpur’s juniper, coriander, bay leaves, ginger and lime give this gin an exotic, bold flavor in the British-Indian tradition that works wonderfully well with  All Natural Jamaican Style Stronger Ginger Brew Beer;  with natural juices, lemon, pineapple, honey and 26 grams of fresh ginger root.

The next time you are in the mood for something just a little different, try the Gin-gin-tini, all bets are that you won’t be disappointed.

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Ms. Kay’s Gin-gin-tini Recipe:

James Bond Style,  Shaken not Stirred:

Pour one ounce of Rangpur gin into a shaker, add ice and a splash (about ½ teaspoon or to taste) of Reed’s Stronger Ginger Brew Beer. Shake, then pour into your favorite martini glass. Enjoy!

For you contrarians who prefer stirred not shaken, place the gin directly into a martini glass, add the splash of Stronger Ginger Brew Beer and two small ice cubes. Stir.

By the way, just a splash of ginger brew made a very interesting martini, I mean Gingertini. “Ya-Women”
Reeds, Inc
 Reed’s passion for ginger comes from ginger’s incredible flavor and healthy properties. Reed’s Ginger Products come in ginger ales/beers(NA), candies and ice creams. The six ginger ale/beer flavors are: Original Ginger Brew, Extra Ginger Brew, Premium Ginger Brew, Raspberry Ginger Brew, Cherry Ginger Brew and Spiced Apple Brew. These award winning, top selling beverages are found internationally in gourmet and natural food stores. Reed’s love for ginger has expanded to creating some of the finest candy and ice creams ever. The ice cream flavors include Original Ginger, Chocolate Ginger, and Green Tea Ginger. The candies are in the crystallized ginger, original and chocolate covered, and chewy ginger, original and peanut butter ginger flavors. So go to your local store and get a delicious dose of health giving ginger with Reed’s!
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      Our Sonoma Sparklers are refreshing non-alcoholic, sparkling juices with champagne qualities and a light, crisp taste. Our apple based products are 100% juice, crafted in the Read More…

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Photography: Kay Schroeder

 

L’AVENTURE AND CLOS SELENE-A TALE OF TWO FRENCHMAN IN PASO ROBLES

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Michael Hepworth

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L’AVENTURE AND CLOS SELENE-A TALE OF TWO FRENCHMAN IN PASO ROBLES SOUGHT AFTER WINE IN HIGH DEMAND

 

Paso Robles(Spiritsman)2/23/15/–On my recent inspirational visit to Paso Robles I was introduced to two French vignerons who have very exciting wine brands, L’Aventure ad Clos Selene respectively.

L’Aventure is generally considered by those who know one of the best wineries in Paso Robes Clos Selene on the other hand is not even a winery, but a brand that is located in a warehouse with a tasting room, which like L’Aventure is by appointment only.

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These wines have become the critics delight, selling out quickly with a waiting list of wine club members. Production is less than 1,000 cases, so if you can get your hand on one of these wines good luck to you.

L’Aventure is a small producer with an outstanding reputation in Paso Robles and primary wines are the Estate Rose 2014, Optimus 2012, Cote a Cote 2012 and Estate Cuvee 2012 with a combined case production of 5412. Stephan Asseo is the winemaker ably assisted by his wife Beatrice and daughter Chloe who has recently joined the growing business to help with the marketing of the wines.

Stephan comes from a winemaking family in Bordeaux where he established quite a name for himself as a vigneron and viticulturalist, before taking on new challenges in the exciting terroir of Paso Robles.

All the 2012 wines benefited from an early ripening and are big and dense with Intense fruit flavors being the hallmark of these wines with a long aging potential.

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The Optimus 2012 which retails for $45 for example uses 53% Syrah along with Cabernet Sauvignon (38%) rounded out with Petit Verdot and is placed in 60% one year old oak barrels and 40% new French oak. Robert Parker gave the Optimus a 95 plus rating, but higher rankings were given to the other 2012 wines which retail for $85.

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The winery is currently working on creating a state of the art tasting room and also constructing underground caves Clos Selene is named after winemaker Guillame Fabre’s wife, and Fabre worked at L’Aventure when he first came to Paso Robles. Since they are a small producer at this stage they do not have a vineyard but rent out small parcels in select plots of land in the region to grow their grapes. Prime site for them is the Russell Family Vineyard where they use very tight spacing of the vines.

Clos Selene has about eight wines on the market right now although most are sold out, but I believe you can still get the 2012 Hommage a nos Pairs. This wine is predominately 94% Syrah with a bit of Grenache and Viognier thrown in for good measure. The majority of the wines are hand harvested with the exception of the 2013 La Rose, de stemmed and then subjected to 48F cold soak maceration. Aging time also varies by wine but tends to be about 17 months, and combined case production for all the wines is about 610 cases and the winemaker signature is on every bottle.

To respect the spirit of L’Aventure, Stephan says “the blended varieties are the cornerstone of our production… blending increases the authenticity and the complexity of the creation as a whole”.

 

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www.clossolene.com

805-296-0478

 

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www.aventurewine.com

805-227-1588

2011 Vintage

Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 Essence de Roussanne – 92 points
“A barrel-fermented blend of mostly Roussanne (half from James Berry Vineyard and half from Russell Family Vineyard) that spent 7 months in 80% new French oak and saw 10% through malolactic fermentation, the 2011 Roussanne offers up beautiful mineral-laced aromas of lemon peel, brioche, pear and crème to go with a medium-bodied, seamless palate feel. Rich, yet also pure and detailed, it really shows its class on the finish. Enjoy it over the coming 4-5 years.”
Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 Harmonie – 94 points
“Made from 41% Grenache, 37% Syrah and 22% Mourvedre that spent 15 months in 85% neutral French oak, the 2011 Harmonie is a full-bodied, ethereally textured effort that dishes out notions of black raspberry, licorice, crushed flowers, cassis and hints of white chocolate on both the nose and palate. Knockout stuff, with both richness and freshness, it firms up beautifully on the finish with polished tannin. Enjoy this full-flavored beauty over the coming decade or longer. Drink now- 2021.”
Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 L’Or Blanc – 94 points
“A standout white from the region, the L’Or Blanc is a co-fermented blend of 85% Viognier and 15% Roussanne that spent 7 months in100% new French oak. Made in a rich, full bodied style, with gorgeous white peach, loads of white flowers and brioche, it has awesome purity and serious length. Very rich, it’s perfectly done in the style and I love it. Enjoy bottles over the coming year or two. Drink now- 2015.”
Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 Hommage a nos Pairs Reserve – 95 points
“A blend of 93% Syrah, 5% Grenache and 2% Roussanne that was fermented with 5-10% stem inclusion and aged 15 months in new French oak, the 2011 Hommage a nos Pairs Reserve is more supple and upfront than the L’Insolent and offers up deep, layers aromas of raspberry ganache, crème de cassis, chocolate, vanilla and hints of spice on the nose. Full-bodied, voluptuously textured and incredibly polished, with sweet tannin, this sexy, no-holds-barred effort will deliver the goods over the coming 5-7 years, possibly longer.”
Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 L’Insolent – 96 points
“Due to uneven ripening and shatter, the 2011 L’Insolent doesn’t have any Cabernet Sauvignon in the blend (2010 was Cabernet Sauvignon-dominated) and checks in as a blend of 45% Syrah, 36% Petit Verdot and 19% Cabernet Franc that spent 15 months in 100% new French oak. Inky colored, with notions of blackberry, cassis, truffle, toast and tar on the nose, it is more elegant and seamless on the palate than the nose would suggest. Nevertheless, it’s a beautifuly full-bodies wine that has layers of fruit, ripe tannin and a great finish. I should drink nicely for upwards of a decade or longer. Drink now- 2021+.”
Robert Parker’s Wine Advocate #208 (Aug 2013) – Review by Jeb Dunnuck
2011 Sweet Clementine – 92 points
“In addition to some smoking reds, Guillaume also produces a great dessert wine, Made in the style of Banyuls and fortified (10% Brandy was added) blend 97% Grenache and % Syrah that was harvested brix), the uring the first week of November (At 27.5 brix) the 2011 Sweet Clementine is a beauty. Offering up sweet, pure aromas and flavors of spice box, herbes de Provence, kirsch and blackberry liqueur, it is round, supple and full-bodied on the palate. The sweetness is balanced nicely here and everything is in the right proportions. Enjoy it over the coming decade or longer. Drink now-2021+.”
Vinious.com, by Galloni
Clos Solene 2011 Hommage a nos Pairs – 91
“The 2011 Hommage a Nos Pairs is beautiful in this vintage. Crushed rocks, spices, new leather, white flowers and sweet dark cherries wrap around the palate as the wine opens up in the glass. A dark, sumptuous wine, the 2011 possesses striking inner perfume and gorgeous length. The blend is 93% Syrah, 5% Grenache and 2% Roussanne that was co-fermented with the Syrah.”
Vinious.com, by Galloni
Clos Solene 2011 L’Or Blanc – 92
“The 2011 L’Or Blanc Russell Family Vineyards is striking. White flowers, mint and peaches waft from the glass in this delineated, totally beautiful wine. Clean veins of minerality give the wine elements of freshness and verve that aren’t always found in Rhone white blends. L’Or Blanc is 85% Viognier and 15% Roussanne, co-fermented, that spent seven months in 100% new French oak barrels.”
Vinious.com, by Galloni
Clos Solene 2011 Essence de Roussanne – 91
“Clos Solene’s 2011 Essence de Roussanne emerges from parcels in the James Berry and Russell Family vineyards. Layers of white stone fruits, flowers, honey and spices are beautifully alive in the glass. The use of 80% new barrels shapes the wine, but the fruit handles it well. This isn’t the most varietally expressive Roussanne readers will come across, but it is among the most striking. The textured style will be most appreciated by readers who like rich, full-bodied whites.”

 

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Chocolate lovers can indulge in these hot cocoa recipes with a Valentine twist

 

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Michael Hepworth

HOLLYWOOD(Spiritsman)2/13/15/–Impress your Valentine this weekend with something that goes beyond the traditional bar of chocolate

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Barrel Aged Cocoa

  • 1.5 oz Tom Cat Barrel Aged Gin
  • .5 oz Green Chartreuse
  • 5 oz Dutch Dark Chocolate Hot chocolate
  • Mix and Garnish with Rosemary

Peanut Butter Biscotti Cocoa

  • 1 oz Vanilla-Infused brandy
  • 1 oz Peanut Butter Liquor
  • 5 oz Semi Sweet Hot Chocolate
  • Biscotti Whipped Cream (.5oz to every 3oz of whipping cream)

Evan Sheridan, pastry chef at Herons, the Forbes Five Star-rated restaurant at The Umstead Hotel and Spa shares his recipe for a decadent White Hot Chocolate:

Ingredients

  • 2 oz low sugar white chocolate
  • 1 tsp salt
  • 1 tbs cornstarch
  • 1 qt whole milk
  • 2 ea green cardamom
  • 1 ea Ceylon cinnamon stick
  • 2 ea star anise

Steep

  • Slowly heat the milk with the spices
  • Turn off the heat when the mixture comes to a simmer
  • Cover and allow steeping for approximately 15 minutes

To Finish

  • Strain the mixture through a fine sieve and add the salt
  • Mix cornstarch with a small amount of water to create “slurry”
  • Heat the milk to a simmer and pour in the cornstarch slurry (whisking the entire time)
  • Simmer for approximately 5 minutes while whisking
  • Turn off the heat and pour in the white chocolate
  • Garnish with Grand Marnier, a cinnamon stick, some lightly sweetened whipped cream, and an orange twist

Chocolate lovers can indulge in these hot cocoa recipes with a twist, courtesy of Whiteface Lodge’s lead mixologist Zachary Blair:

Sip and savor these cocoa concoctions courtesy of Lake Placid’s Whiteface Lodge and The Umstead Hotel and Spa(Cary, N.C.).

 

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Michael Hepworth

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Patron’s XO Cafe cocktails to enjoy this Valentine’s Day

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Michael Hepworth

Spice is Nice
Spice is Nice

HOLLYWOOD(Spiritsman)2/9/15/–Patrón is tapping into your sweet & spicy sides with Patrón XO Cafe Incendio and Patrón XO Cafe Dark. Between the chile-chocolate bite of Incendio and the coffee-dark cocoa kick of XO Cafe Dark, the tequilas will get anyone in the mood to treat themselves this holiday (and someone special if they’re lucky). Patron’s “XO Cafe cocktails are:”  A Love potion, elixir of love, Cupid’s  arrows, straight to her heart.  “Life is better with Tequila”

 Spice Is Nice

Created by Tim Cooper, Sweetwater Social (NYC)

½ oz Patrón XO Cafe Incendio

1 ½ oz Roca Patrón Reposado

½ oz Cinnamon Syrup

¾ oz Lime Juice

Top with Freshly Grated Cinnamon

Build ingredients, shake and stir into a glass and pour over ice.

 

Spicy Bee

The Spicy Bee

Signature Patrón Spirits Cocktail

1 oz Patrón XO Cafe Dark

½ oz Mike’s Hot Honey

½ oz Heavy Cream

Red Pepper for Garnish

Build ingredients (except heavy cream), shake, and strain into a chilled glass. Shake heavy cream and layer the top of the cocktail with it. Garnish with a dollop of crushed red pepper in the glass.

 

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Michael Hepworth

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Celebrate National Margarita Day Ole Smoky’s Moonshine Margarita

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Michael Hepworth

 

OleSmoky-Lightnin

 

 

GO BIG OR GO HOME ON

NATIONAL MARGARITA DAY WITH

OLE SMOKY MOONSHINE!

 

HOLLYWOOD(Spiritsman)2/7/15/–Celebrate National Margarita Day on February 22nd with the hand-crafted, smooth taste of Ole Smoky Moonshine. Put down the extra sweet, colorful drink with the paper umbrella and change it up with a Moonshine Margarita  a Southern twist on a classic cocktail. Knock back one (or three) of these to add a little zing to your day and get the party started.

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Glass Ingredients:

2 parts Ole Smoky Original Moonshine

1 part Lime Juice

1 part Simple Syrup

1 part Triple Sec

Garnish for the rim of the glass:

Dash of Fresh Lime Juice

Salt and Sugar

Preparation:

Mix ingredients well and pour over ice

Combine salt and sugar with a dash of lime juice for the rim of the glass

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Moonshine is unaged corn whiskey.  Ole Smoky uses an authentic East Tennessee recipe, and is jarred and shipped directly from the company’s famed Gatlinburg distillery The Holler™ (America’s most visited distillery) and new location, the Ole Smoky Barn at The Island in Pigeon Forge.  Now available in all 50 states and Canada, Ole Smoky Tennessee Moonshine can be found at local retailers and is sampled and sold at some of the biggest music and sporting events in the country.

 

Find us on social media: Facebook.com/olesmokyTwitter.com/olesmoky andInstagram.com/olesmokymoonshine.

 Shine Responsibly®

 

 

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VALENTINE’S DAY SPECIAL The NICE GUY’s WINTER DISHES, SPECIALCOCKTAIL Lampooned

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Michael Hepworth

 

VALENTINE’S DAY SPECIAL COCKTAIL

Lampooned

Lampooned (Italian for Raspberry)

3/4oz Lemon

1.5oz simple or St. Germain

5oz Prosecco

6 Raspberries

1/4 Campari

Build in a wine glass.

Add Lemon, St. Germain.

Slightly Muddle 5 raspberries.

Add ice 3/4 of the way up the glass.

Add 5oz Prosecco. Float 1/4 Campari.

Put mint sprig though raspberry as garnish

COCKTAIL CREDIT:

The h.wood Group Food & Beverage Specialist, Adam Koral

 

SPECIAL EDITION WINTER DISHES  at The NICE GUY

caramelized apple crostada

Caramelized Apple Crostada with Salted Caramel and Whipped Crème Fraiche

Crostada is Italian for pie, this is Chef’s take on a folded apple pie. The dish is served warm and finished with a salted caramel sauce and whipped crème fraiche.

Petit Basque Flatbread

Petit Basque Cheese Flatbread with Herbs and Herb Oil

This is The Nice Guy’s version of “Garlic Bread”. The flatbread will be cut into squares so it is easily shared.

roasted carrots
Roasted Carrots with Pepita Pesto, Pinenuts          

Carrots are from the Farmers’ Market. Pesto does not include nuts, only pumpkin seeds.

Food Credits:

Chef John Carlos Kuramoto

The h.wood Group Food & Beverage Specialist, Adam Koral

 

 

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Michael Hepworth

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Red Russian, Valentine’s Day , seductive, easy-to-make, love potion, sure to spark romance

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Michael Hepworth

 

Red Russian romantic Valentine’s Day Cocktail

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HOLLYWOOD(Spiritsman)2/7/15/–For those celebrating a romantic Valentine’s at home, head mixologist Erik Rychnavsky of the American Bar at The Stafford London, has created the Red Russian, a seductive, easy-to-make, love potion, sure to spark romance.

 About The Stafford London:

The Stafford London is independently owned and managed, and offers three contrasting styles of rooms and suites. The Main House, a former private residence, comprises 67 rooms and suites which combine Victorian grandeur with modern comfort. In contrast the 26 Mews Suites and Penthouse offer contemporary interiors within the tranquil courtyard of the Main House, while the adjacent Carriage House contains 12 traditional rooms and suites in the former 18th-century royal stables

.The Lyttelton Restaurant and private dining rooms provide elegant cuisine and fine wines, and menus from executive chef Carlos Martinez are classic and modern with a Mediterranean flavor. The renowned American Bar with its legendary cocktails and unique outdoor courtyard, Blue Ball Yard, is one of London’s most notable cocktail establishments. Underneath the courtyard, the 380-year-old vaulted wine cellar is an ideal central London location for events and celebrations.

 The Stafford London is located in the heart of the St James’s regeneration district with the finest shopping in Jermyn Street just feet away. It also has many of London’s biggest attractions on its doorstep, including art galleries, theaters, and the Royal Palaces and Parks.

 About The American Bar:

 The American Bar at The Stafford is an institution in its own right. This lively gathering spot has, over the years, developed into a complete history of the hotel itself, decorated with thousands of items of customer-donated memorabilia from around the globe.  During the 1930s most West End hotels in London renamed their bar “The American Bar” in an attempt to attract the business of the increasing numbers of North American visitors. These intrepid travelers brought with them such exotic drinks such as Manhattans, Sidecars and Martinis, which the bar is famous for.  Most hotels have renamed their bars yet The Stafford remains one of only two in London that have kept the name.

The American Bar’s collection of memorabilia was started when an American guest gave Charles Guano – the hotel’s late, beloved Head Barman of 42 years – a small wooden carving of an American eagle. Shortly after, a Canadian guest gave him a small model of an Eskimo. Then an Australian presented a model of a kangaroo, and so the collection grew and grew. Today, every available wall and surface is crammed with an intriguing collection of artefacts, knick-knacks and signed celebrity photographs. Even the ceiling is hung with a colorful collection of club ties, sporting mementoes and baseball caps.  

CHARMING AND ELEGANT

Rich in history, The Stafford London Preferred Hotels an elegant and charming 5 star hotel in central London offering luxurious rooms and suites. Located next to the royal palaces and parks, it is ideal for West End theatres, dining, art galleries, museums and the finest shopping in Mayfair.

Grand Luxury Hotels

http://www.grandluxuryhotels.com/

 

 

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Michael Hepworth

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Manhattan Moonshine Prohibition Style Un-Aged Whiskey hand crafted cocktails, Enjoy!

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Michael Hepworth

 

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Michael Hepworth

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Freixenet Cordon Negro Brut “Black Bottle Bubbly” The #1 imported sparkling wine in the world

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Michael Hepworth

 

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HOLLYWOOD(Spiritsman)1/31/15/- Freixenet’s most popular cava, Cordon Negro Brut is often referred to as the “Black Bottle Bubbly.” As the #1 imported sparkling wine in the world, crisp and creamy Cordon Negro Brut’s delicate bubbles make this the ideal wine for any occasion. Get ready to sparkle! – SPUER BOWL PARTY. TOUCHDOWN 

Freixenet-CordonNegro-Brut

Javier de las Muelas

Javier de las Muelas

The Black Mixer Javier de las Muelas

Javier de las Muelas (Barcelona 1955), is one of the most important interpreters of cocktail culture worldwide.

 

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Freixenet’s The Black Cocktails

BLACK LUXURY:

  • Add ingredients directly to a champagne flute, beer first.
  • Stir briefly.

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INGREDIENTS:

  • ½ blackberry liqueur
  • 2 oz. stout beer (chilled)
  • 3 oz. Freixenet Cordon Negro Brut

GARNISH:

  • Blackberry (with edible gold flakes, if available)

http://www.freixenetusa.com/products/cordon-negro-brut

 

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Michael Hepworth

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Manhattan Moonshine is the first premium, Un-Aged Whiskey

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Michael Hepworth

 

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Manhattan Moonshine

 

 

HOLLYWOOD(Spiritsman)1/26/15/–What’s old is new again. The un-aged white Whiskey that established itself as the drink of choice during the roaring twenties has made an epic return in the form of “Manhattan Moonshine.”

An ever-growing fascination with the era of jazz-fueled debauchery and Gatsby-rich style is what led entrepreneur William Kehler to develop a spirit that embodies the essence of the Prohibition Era, the Jazz Age, and Art Deco design. Young consumers and baby-boomers alike are increasingly fascinated by the nightlives lived by the generations before us, as is evident by the flourishing return of the cocktail culture and speakeasy-styled bars.

A popular misconception is that all moonshine is cheaply made, harsh tasting, illegal liquor made in the backwoods of the Southern US in bathtubs, radiators or back woods make–shift stills. It is this misconception that gave birth to modern day “moonshines” packaged in mason jars or faux-jug-style bottles. In actuality, the majority of spirits that were produced during Prohibition were produced by sophisticated distilleries that operated in secret, and what they produced flowed into high-class speakeasies across the country. Now that Moonshine is being produced legally, Moonshine has come to refer to any un- aged Whiskey. As for taste and quality, Moonshine, like any other liquor, reflects the quality and craftsmanship that  went into it.

 In the case of Manhattan Moonshine, the quality of craftsmanship is paramount. Whereas other moonshines are made by following traditional Aged-Whiskey or Bourbon recipes and excluding the final step of barrel aging, the recipe for Manhattan Moonshine was developed from the outset to create an Un-Aged Whiskey. The formula for Manhattan Moonshine was carefully created during a year of experimentation by Ian Smiley, the master distiller and author who literally wrote the book on Moonshine. The result of this work was the creation of a unique grain bill featuring oats, rye and spelt as well as a unique yeast, and an innovative distillation process to create a truly great whiskey. Packaged in a sleek Art Deco styled decanter,Manhattan Moonshine is the first premium, Un-Aged Whiskey that can compete withAged-Whiskey offerings in complexity and quality.

The absence of color and the heavy flavors imparted by the barrel during the traditional aging process makes Manhattan Moonshine perfect for mixing cocktails; including many cocktails that traditionally call for Vodka or Gin. The cocktail program, developed by James Moreland, ranges from the classic but clear “White Manhattan” to the “Duke Negroni” to “Bessie Smash” so named for the late and great Bessie Smith also known as the Empress of the Blues and the most popular female Jazz singer in the 1920’s and 30’s.

To develop the strategy and manage the logistics of the launch, William has been working closely with liquor industry expert Susan Mooney, and her team at the Spirits Consulting Group. “William came to us with a truly innovative idea to develop his premium Un-Aged Whiskey,” said Mooney. “we believe that there is a need in the market for its unique properties, visual appeal and crisp, complex flavor profile.”

Manhattan Moonshine will be the perfect spirit choice for non-Whiskey drinkers as well as connoisseurs. SCG worked with William to find the perfect production partners, develop budgets for his brand launch and to create a winning launch strategy. “We are looking forward to working with William on the launch of this exciting product”, said Mooney.

Manhattan Moonshine will launch both on and off premise in New York this Fall in its unmistakable 750 ml Art Deco decanter, at an ARP of $45. Manhattan Moonshine will also be available for purchase online at: www.Manhattan-Moonshine.com.

ABOUT MANHATTAN MOONSHINE The Manhattan Moonshine Company, LLC was established in 2013 by William Kehler to create the greatest Un-Aged Whiskey ever made and to establish Un-Aged Whiskey as a legitimate expression of Whiskey that is competitive with Aged-Whiskey in flavor, quality, and class. William is a New York City native and Whiskey enthusiast who is fascinated by the Prohibition era, Art Deco design, and the Jazz age. William worked or over a year with whiskey expert, Ian Smiley to create a unique formulation and with SCG spirits industry experts to create the brand and launch the product. Manhattan Moonshine will be introduced to the New York Market in the Fall of 2014.

 

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www.Manhattan-Moonshine.com

 

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Michael Hepworth

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Black Luxury Cocktail Collection Super Bowl game day tailgate party

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Michael Hepworth

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HOLLYWOOD(Spiritsman)1/24/15/–Freixenet has a tasty game day cocktail that I wanted to share with you called the Black Luxury. The Black Luxury is a part of Freixenet’s Black Cocktail Collection developed by one of the most important interpreters of cocktail culture world-wide, Javier de las Muelas. This chic cocktail takes beer to the next level and adds a festive kick to any Super Bowl party!

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Freixenet’s The Black Cocktails

Collection<http://www.cordonnegroblackcocktailscollection.com/index-eng.html> by Javier De Las Muelas, is a revolution in the way people enjoy cava. Javier de las Muelas (Barcelona 1955), is one of the most important interpreters of cocktail culture worldwide, innovator and Manager of restaurants and cocktail dining in Barcelona, Madrid, San Sebastian, Gerona (Aiguablava), Palma de Mallorca and Bali.

All spaces have their own personality and fall under the same philosophy: to create unique experiences creating sensations thanks to genuine products of the gastronomy world. He is consultant and strategic advisor for Food & Beverage in major global hotel companies: Starwood, Gran Meliá, Paradores de España and Four Seasons.

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BLACK LUXURY:

  • Add ingredients directly to a champagne flute, beer first.
  • Stir briefly.

INGREDIENTS:

  • ½ blackberry liqueur
  • 2 oz. stout beer (chilled)
  • 3 oz. Freixenet Cordon Negro Brut

GARNISH:

  • Blackberry (with edible gold flakes, if available)
Javier de las Muelas
Javier de las Muelas

The Black Mixer Javier de las Muelas

Javier de las Muelas (Barcelona 1955), is one of the most important interpreters of cocktail culture worldwide.

Innovator and Manager of restaurants and cocktail dining in Barcelona, Madrid, San Sebastian, Gerona (Aiguablava), Palma de Mallorca and Bali.

All spaces have their own personality and fall under the same philosophy: to create unique experiences creating sensations thanks to genuine products of the gastronomy world. He is consultant and strategic advisor for Food & Beverage in major global hotel companies: Starwood, Gran Meliá, Paradores de España and Four Seasons.  http://www.cordonnegroblackcocktailscollection.com/index-eng.html

 

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Michael Hepworth

287 S.Robertson Blvd, Beverly Hills, CA 90211

 

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