Two days ago I received an email from the same UK PR firm that handled the Bowmore contest about another contest that they are promoting. This time around, the prize will be a trip to the Glen Garioch distillery in the Scottish Highlands for a private tasting with Rachel Barrie (Glen Garioch’s Master Blender) and several other fun filled activities. Below is more information about the contest…

Win a 2-day, All Expenses Paid Trip to the Glen Garioch Distillery!

Shielded from the world’s prying eyes, deep in the Highlands of Scotland and quietly producing small, precious batches of Single Malt Whisky, Glen Garioch is a Rare Find indeed.

We want to share this hidden little gem, and some other Rare Finds in Scotland’s Northeast with one lucky winner.

On the 19th & 20th June we’re offering Glen Garioch enthusiasts the chance to experience Rare Finds across Aberdeenshire in a 2-day, all expenses paid trip to visit our distillery.

After a VIP tour of the distillery, one lucky winner will take part in a private tasting held by Rachel Barrie our Master Blender. Next, you’ll venture out into the wild to discover local Rare Finds including salmon fishing, carefully guided by local experts and panning for gold at a secret location precious few will ever see.

Runners up will receive their own Rare Finds in the form of some very special Limited Edition Small Batch Release of Glen Garioch Single Malt Whisky.

To enter this contest, “Like” the Glen Garioch Facebook page, answer one question, and provide them with your contact information. May the best man or woman win!

As of this writing, Maine Beer Company lists a total of eight beers on their website. If you count this review, I have so far covered seven of them. I guess I’m sort of like Ray Kinsella from Field of Dreams when it comes to Maine Beer Company. If they brew it, I will buy it!

In case you don’t remember Field of Dreams, here’s a clip from the movie to refresh your memory…

Before we got on with this review, this is what Maine Beer Company has to say about Zoe, their happy, hoppy, amber ale:

Our take on an American amber ale.  Complex malt bill delivers notes of dark raisin, chocolate and biscuit.  Copious additions of American hops yield notes of pine and citrus.

And now for my impressions of this beer…

• Appearance:  The color is reddish brown and somewhat cloudy. Since I poured this into my glass somewhat aggressively, a thick, fluffy 2 inch off-white head formed rapidly and dissipated really slowly. Some lovely lacing remained on the insides of the glass as I slowly drank my beer.
• Aroma: I’m getting fresh out of the oven biscotti (the kind that are a bit overdone at the edges), hints of bittersweet chocolate, and honey from the malt, along with a strong grapefruit and pine scent from the hops.
• Taste: Rich and creamy mouthfeel, perhaps even a bit chewy. This beer has some serious body to it! Starts off with that semisweet roasted malt goodness. Bitter hops kick in towards the middle and lead you to a dry, mouth coating, and moderately bitter finish that lingers for quite awhile.
• ABV: 7.2%

It’s been a couple years since I tried Maine Beer Company’s Zoe. The first time around, I thought it was just ok, but in all fairness, I had it after a Peeper, so I was probably too starstruck at the time to realize how good Zoe truly is. While there are definitely oodles of hops at play here, once again, Maine Beer Company has done a fantastic job of keeping the bitterness in check with a healthy dose of sweet malty goodness. Great stuff and well deserving of its #1 Amber Ale ranking on Rate Beer!

I immediately tried the Branca Menta when it arrived, but found it to be way too sweet to drink on its own (Fernet Branca is bottled at 39% ABV while the Branca Menta is bottled at 29% ABV, so I’m guessing the 10% ABV drop off is due to the addition of mint syrup), and decided that I needed to figure out the best way to enjoy this liqueur. In order to narrow down my options, I sent an email to the PR firm for some advice. Before I get to their serving suggestions, let’s talk a bit about the actual tasting session.

Two Saturdays ago, Mrs. G-LO was asked by a friend if she would be available for drinks. Since that friend just happened to be Mrs. Alemonger, it was decided that Mrs. G-LO would go to their house while The Alemonger would come to our house in order to assist with the Branca Menta “research”.

The Alemonger showed up at around 9PM, and we immediately got down to business, i.e. I mixed up the drinks, took some photos, and grabbed a pen and paper for my tasting notes. Since it didn’t take very long to evaluate these drinks, we quickly moved on to a Whisky tasting which included the Chivas Regal 18, Hakushu 12, Bunnahabhain 12, and the Balcones True Blue.

Here are just a few of the topics that came up during this 4+ hour “research” session:

• The glory days of late 70s / early 80s grand slam tennis. In particular, we discussed the excellent HBO documentary about the legendary Borg and McEnroe rivalry.
• Proper management of conversational tangents.
• Giada DeLaurentis
• The Ferrari 458 Italia and other lust worthy modes of transportation.
• My inappropriate use of Christmas lights for booze and beertography.

Before we get to the tasting notes, below are the Branca Menta serving suggestions that I received from the PR firm…

Branca Menta and Sprite

• 1/5 Branca Menta
• 4/5 Sprite Ice

Fill a Collins glass with ice. Pour in the Branca Menta. Top off with Sprite. I used Mexican Sprite which is made with Cane Sugar instead of Corn Syrup.

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Branca Menta the Italian Way

Branca Menta poured over ice and served in an Old Fashioned glass. It doesn’t get any easier than that!

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The Mintonic

• 1/5 Branca Menta
• 4/5 Tonic Water
• Juice from half a Lime
• Smashed Ice
• 1/2 teaspoon of Brown Sugar
• Mint Leaves
• Smashed Ice

In the bottom of a Collins glass, add the Branca Menta, Brown Sugar, Mint, and Brown Sugar. Muddle until the Brown Sugar dissolves. Add ice, then fill with Tonic. Give it a brief stir to mix the ingredients.

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And now for my tasting notes and final ranking…

#3 – Branca Menta and Sprite

This was my least favorite way to enjoy the Branca Menta. I took something that is quite syrupy sweet when sampled on its own, and made it taste even more syrupy sweet with the addition of the Mexican Sprite. Since this drink became flat fairly rapidly, there could have been something wrong with the Mexican Sprite since I have no clue when it was bottled or how long it was sitting on the shelf at the supermarket.

#2 – Branca Menta the Italian Way

Straight up, Branca Menta is way too syrupy sweet for my taste, but pour this over some massive ice cubes and I could really see myself drinking this more often. This is very cool and refreshing, but with that slightly bitter and herbal aftertaste that I enjoy from the standard issue Fernet Branca.

#1 – Mintonic

The Mintonic reminds me of a mellow, yet lightly bitter Mojito. I like how the mint, tonic, and lime play together. Even though it was diluted quite a bit, you still get the astringency of the Fernet coming through in the finish, but with a bit of lime tartness thrown into the mix. I will definitely be making this again!

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So there you have it! Three different ways to enjoy Branca Menta. Stay tuned for The Alemonger’s impressions which I’m sure he will add in the comments below. And while we’re on the subject of comments, if you know of a better way to enjoy this liqueur, feel free to tell us about it. Cheers!

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Many thanks to The Baddish Group for this very generous sample!

A while ago, I had stopped at Roger Wilco to pick up a mixed six and grabbed a Southern Tier Old Man Winter Ale as one of the six. Sadly, over the ensuing months, the beer fridge has seen its fair share of Gogurts and yogurts and half pint water bottles tossed about , so the Old Man Winter much like the old man in the house had been cast aside and neglected. During a restock, I found the Old Man and rescued it. I had initially bought the Old Man as I enjoy winter ales and we have enjoyed the Harvest Ale, the Imperial Pumking and the 2XIPA. Now, that it is mid-Spring it may be a bit out of season but I find myself with a few minutes to myself and right now I don’t care.

Here is what Southern Tier has to say about their Old Man Winter Ale:

Our winter offering is here to quell your shivers and get you through the coldest of nights. A rich marriage of hops and barley to cast light upon the evening and melt your mind out of the snowdrifts. Old Man Winter’s earthy hue and thickness lace around the glass, inviting you to linger in its warmth and share the spirits of the season with your friends and family. A deceptively strong brew, its best to sit and ponder with this old man, sip by sip.

I found the Old Man to be…

• Appearance: A copper color with a nice tan foam.
• Aroma: A big blast of sweet malt followed with a fragrant hoppy and somewhat piney scent.
• Taste: Fizzy, a little chewy and somewhat doughy with a spicy middle and nice hit of hoppy finish.
• ABV: 7%

There is a lot going on with this one. Not bad but maybe a little out of balance. I found the flavors to follow one another rather than blend with one another. Malty upfront and then spicy (allspice, nutmeg) and then a hoppy finish. It was good but not great.

I first heard about Flying Dog’s Wildeman Farmhouse IPA last May when reviews of it started popping up all over the blogosphere (click here to read one such review). Since I love Farmhouse Ales and IPAs, I figured this beer would totally be “in my wheelhouse”. While pulling together a mixed six pack a couple weeks ago, I saw this beer on the shelf and just had to pick up a bottle for a proper review.

Here is what Flying Dog Brewery has to say about their Wildeman Farmhouse Ale:

His axe is stained with the blood of a thousand adversaries. We fall in behind him as he leads up into darkness. He turns his gaze on us. “Tentanda via est!” The way must be tried. Wildeman has arrived. Legions of followers marched across Europe in his wake. But was most soon realized is that Wildeman is already inside of them, ready to be awakened. Will you fall in line or find the edge?

That didn’t tell us anything about this beer! Let’s see if this video from Flying Dog Brewery helps at all:

Hmm. That wasn’t very helpful either!

Let’s just jump to the review so that we can find out how wild this Wildeman really is…

• Appearance: Slightly cloudy, yellow orange color. About half an inch of thick, off-white foam that dissipates slowly. A bit of lacing too.
• Aroma: Smells like a lightly hopped Farmhouse Ale. Getting some clove, honey, orange and lemon zest, and some piney hops too.
• Taste: Lightly carbonated with a creamy texture. Citrus and a touch of honey to start things off. A bit of that piney hop bitterness kicks in towards the middle with a definite lemon zest kick in the background. All of the flavors come together at the finish, i.e. lemon zest, a touch of bitterness, and finally, some of those clove notes kick in as well.
• ABV: 7.5%

Flying Dog’s Wildeman Farmhouse IPA is a beer that became much more interesting as it came up to room temperature. While the IPA aspects of this beer weren’t very obvious when I took my first few sips, as it warmed up, the hops definitely let you know they were there and added a really tasty twist to the usual Farmhouse Ale flavor profile. I still get that mouth coating astringency in the finish, but this time with a mildly bitter kick that I really enjoyed. Well done Flying Dog!

Click the pic to visit Beerporium.com!

Yesterday morning, we received an email from our Craft Beer blogging buddy Will Carlson of the Brew Trek blog. In his email, Will asked if we could share some information about his latest Craft Beer-centric business opportunity: the launch of his Beerporium website.

Will is incredibly passionate about his beer, and his Brew Trek blog is all about his Craft Beer journey, i.e. “ever since his first visit to Wynkoop Brewing back in 1988, he has been hooked on craft beer and it’s culture, seeking out breweries and brew pubs wherever he travels”. Beerporium is Will’s way of helping others maximize THEIR Craft Beer journey.

Without further ado, below is Will’s press release which does a fantastic job of explaining what Beerporium is all about. Many thanks to Will for taking the time to share this information with us. Cheers!

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Beer Blogger Creates Products for Craft Beer Lovers

Denver, CO – May 10, 2013 – William (Will) Carlson II, writer/creator of the craft brewery travel blog Brew Trek, is proud to announce the launch of Beerporium, a company specializing in products for craft beer lovers and travelers.

Beerporium’s  flagship product, the Brewery Passport and Journal, provides the perfect way for craft beer drinkers to document their visits to breweries. The Passport was developed through insights gained in nearly 25 years of visiting craft breweries. Will noticed that, just like him, many craft beer fans were documenting their visits and beers using blank, off-the-shelf pocket notebooks, filling in the details as the mood struck them. With preprinted spaces for all of the relevant information about a brewery, including thoughts on beers savored there, the Passport gives craft beer lovers a way to take home a memento from their visit, and at some locations, to enjoy free beer!

A number of participating Colorado breweries will stamp the Passports, and at select breweries, offer the Passport bearer a free flight of three beer tasters. 12 Colorado craft breweries have already signed on to offer free flights or just stamp the Passports; they include Asher Brewing, Black Bottle Brewery, Bootstrap Brewing, Brewery Rickoli, Equinox Brewing, Grand Lake Brewing, Lone Tree Brewing, New Belgium Brewing, Odell Brewing, Pateros Creek Brewing, Very Nice Brewing, and Wit’s End Brewing. Brewers from across the nation are welcome to participate, details can be found at Beerporium.com.

The Brewery Passport and Journal retails for $15.00 and can be purchased online at the Beerporium website, through breweries that carry them, or retail outlets like Hugo’s Beer in Denver. Special events where the Passport can be purchased are being planned also. With most breweries charging $1.00 to $3.00 per beer taster, the value of the Passport can be appreciated in just two or three brewery visits.

A second product, the Colorado Craft Breweries poster, has just been released, showcasing all of the current craft breweries in the ‘Napa Valley of Beer.’ Artfully integrated into perhaps the coolest state flag in the nation, the names of the state’s breweries comprise the graphical elements of the Colorado state flag. Since the brewing landscape in the state is changing on a monthly, and almost weekly basis, different editions will be issued with the newest breweries worked into the design. The posters retail for $13.00, with $1.00 of each poster sold donated to the Colorado Brewers Guild as a way to show our support for craft brewing in Colorado.

Additional products are currently in the planning stages, including craft brewery posters for all of the major brewing states in the nation. T-shirts derived from the poster designs are also being considered.

For more information contact
William Carlson II: 720.323.1556, admin@beerporium.com, @beerporium, facebook.com/beerporium, Beerporium on Google+

About William Carlson II

William Carlson II is an avid craft beer fan, homebrewer, blogger, and traveler. Since 2010 he has written the craft brewery travel blog, Brew Trek (brew-trek.com), documenting the sights, sounds, and experiences of a life obsessed with craft beer. He has visited close to 100 breweries in the past 25 years since his first visit to Wynkoop Brewing in 1988. With nearly 30 years of graphic design, advertising, marketing, and creative direction experience, he applies that knowledge to the development of new products for Beerporium.

It was a crisp, clear Saturday afternoon. The wife was away at a conference in San Francisco, the kids were playing in the back yard, and I was attempting to read Stephen King’s 11/22/63 on my Nexus 7 tablet as I sat on my patio. I was about two pages into a new chapter when I heard someone whistling off to my left. When I turned my head, I was greeted by a grinning Wookie that was poking his head out of his sliding patio door and waving a bottle of Sierra Nevada Ruthless Rye in my general direction. He asked if I wanted one, but since it was only 2PM, I summoned up some willpower and resisted his generous offer.

About 30 or 40 minutes later, Limpd steps out his back door and starts walking across his lawn with three bottles of Lithuanian swill beer and two bottles of the fantastic Great Lakes Alchemy Hour Double IPA in his hands. As Limpd was making his way to my patio, The Wookie let out a wicked laugh and immediately walked back to his house to get some tasting glasses. It was at this point that I knew my willpower had been shattered (truth be told, I never had much willpower to begin with).

During this mini tasting session, I pretty much avoided the Lithuanian swill (just a wee sip of each) and limited myself to a couple small pours of the Alchemy Hour Double IPA (I was on duty afterall!). Once the first bottle of Alchemy Hour was finished, I decided to take advantage of the situation, i.e. a relatively quiet Saturday afternoon with no more errands to run, and ran into my kitchen to grab the can of Uncommon Brewers Siamese Twin Ale that you see in the above photo. We then proceeded to give this beer a try.

I have seen this beer on the shelf at WineWorks in Marlton, NJ on several occasions, but never bothered to pick up a can until two weeks ago. I purchased this beer because I was intrigued by the exotic ingredients and because I liked the look of the art work on the shiny silver can.

Before we get to the review, here is what Uncommon Brewers has to say about their Siamese Twin Ale:

There’s a long tradition in Belgian brewing of using exotic spices to enhance a beer’s flavor. Although many have been tried, coriander is undoubtedly the king. In tribute to this heritage we present to you our Siamese Twin Ale.

It is a traditional Belgian-style Double seasoned with coriander and entirely uncommon Thai spices. At first surprising, the floral notes of lemongrass and sharper bite of kaffir lime blend with the deep malt of this double to produce a dangerously drinkable beer.

Served alongside a fiery curry or enjoyed on its own, the Twin brings a taste of the tropics to every occasion. And who doesn’t need a taste of the tropics every now and then?

Let’s find out if this beer is any good…

• Appearance: Murky, burnished copper color. Zero head or lacing.
• Aroma: Caramel flavored malt with perhaps a hint of lime off in the distance. Given that this beer is brewed with kaffir lime leaves, lemongrass, and coriander, I was expecting so much more from the nose.
• Taste: Very lightly carbonated. Though it tasted better than I expected given what little I got from the nose, it was far from great. Lots of caramel malt and a touch of lime. Also quite boozy! And I’m not sure if it’s a good thing or a bad thing, but I did get a bit of an Indian Curry note in the aftertaste. Or maybe I didn’t taste that at all and it was simply the power of suggestion after reading what was written on the side of the can. I’m not really sure.
• ABV: 8.5%

When I read all of the exotic ingredients that were used in the brewing of this beer, my first thought was Ballast Point’s Indra Kunindra, which is a beer that I really enjoyed. There is nothing subtle about that Ballast Point beer! The flavors are huge, and you can pick out each and every ingredient that went into the making of that beer.

Unfortunately, the Siamese Twin Ale is no match for the Indra Kunindra. While this beer was far from dreadful (that’s how The Wookie described it), it wasn’t anything special either. Basically, it was just ok, which is a pity given all of the interesting stuff that went into the making of this beer.

Way back in August of 2011, I took part in the very first WhiskyCast Virtual Tasting. During the recording session, the four panelists that took part in this tasting were given the following three whiskies to sample and score: the AnCnoc 12, the Powers Gold Label 12, and the Chivas Regal 18. While we knew the names of the first two whiskies, the third whisky (the Chivas Regal 18) was essentially tasted blind. This blind tasting proved to be a very important lesson in my whisky education.

Prior to this tasting, I tended to view blended whisky as an inferior product, but after trying the Chivas Regal 18, and preferring it to the other two whiskies that I tried during this Virtual Tasting, I quickly realized that I still had plenty to learn about whisky. I was so humbled by this experience that I soon started digging deeper into the world of blended whiskies via reviews of the Chivas Regal 12, the Johnnie Walker Red and Black, and several different Compass Box expressions.

Since I finally received a full bottle of the Chivas Regal 18 this past Christmas, I thought that I would revisit this whisky to see if I enjoyed it as much the second time around. But before I get into my review of this whisky, here is what Chivas Brothers has to say about their Chivas Regal 18:

Chivas 18 is a uniquely rich and multi-layered blend that includes over twenty of Scotland’s rarest single malt Scotch whiskies. With 85 flavour notes in every drop, each sip is a new discovery.

Let’s find out if my feelings about this whisky have changed…

• Appearance: Molten bronze.
• Aroma: Fruit and spice and everything nice! Brown sugar, dried ginger, ripe bananas, vanilla, cinnamon, dried fruit, and a hint of sweet pipe tobacco.
• Taste: A bit on the watery side with regards to mouthfeel. All of the flavors are on the front half of my tongue. From the beginning to mid-palate, I’m getting brown sugar and cinnamon. Definitely has some spice to it, but not overly so. As we approach the finish, that pipe tobacco sweetness makes an appearance. Medium finish with vanilla, brown sugar, and the slightest hint of sweet smokiness.
• ABV: 40%

As I said at the beginning of this review, the Chivas Regal 18 is the whisky that changed my mind about blended Scotch whisky. While I am definitely enjoying this whisky the second time around, I can’t say that this is my favorite blended Scotch whisky (that honor goes to the Compass Box Spice Tree which I absolutely adore). As is, the Chivas Regal 18 is beautifully balanced and infinitely drinkable, but as I have said in reviews of other whiskies, I am wishing that it was bottled at a slightly higher ABV.

This is my second experience with Victory Brewing Company’s Swing Session Saison. I first had this beer at the 2013 Brewer’s Plate event, but to be completely honest, I was so overwhelmed by all of the food and Craft Beer offerings that I don’t remember all that much about it. I remember enjoying my wee sample, but I don’t recall any of the details with regards to aroma and taste.

During a recent beer run to Wine Works in Marlton, NJ, I saw the Swing Session Saison on the shelf and immediately purchased two bottles so that I could spend some quality time with it. But before we get to the review, here is a bit of information about the Swing Session Saison from the good people at Victory Brewing Company:

Swing. It’s a lively jazz rhythm, a vigorous sway, a change of view or even a roll in the proverbial hay. Now, it also means the welcome jolt of joy you’ll experience upon your first sip of this session saison. Swing into spring with taste!

With its citrus swagger and spicy refreshment, Swing Session Saison offers you a jazzy jolt of joy. This Belgian-style ale is bracing but benign and enlivens any experience.

And now for my impressions of this beer…

• Appearance: Clear, golden yellow color with lots of small, fast rising bubbles. Half an inch of fluffy white foam that dissipates slowly. A bit of lacing too.
• Aroma: Definitely smells like a Saison with oodles of lemon zest, coriander, and cloves.
• Taste: Very light mouthfeel that leans a bit on the watery side. Light and somewhat creamy feeling carbonation. Very lemony at first with a good bit of those spices to back it up. The spices intensify a bit at mid-palate. Becomes quite dry and astringent at the finish, with a slightly bitter, lemon pith aftertaste.
• ABV: 4.5%

If you’re a regular reader of this blog, then you already know that I’m a sucker for a well crafted Saison (aka Farmhouse Ale). While Brasserie Dupont is my Saison gold standard, there are quite a few American versions that put up a really good fight. Boulevard Tank 7, Green Flash Summer Saison (now called Saison Diego), and Goose Island Sofie are just a few of my favorites.

So how does the Victory Swing Session Saison stack up? While it leans a bit too heavily on the lemon zest for my taste, I still enjoyed this beer. I especially like that it’s a bit lower in alcohol content when compared to the other Saisons that I mentioned, which is most welcome when you consider the fast approaching Dog Days of Summer (think light, refreshing, and not at all boozy). My only complaint is with the bitter, lemon pith aftertaste. Fifteen minutes after taking my last sip, and it’s still lingering. The final verdict: good, but not great.

If you love whisky and want to learn more about all things Canadian Whisky, below is the information that Johanne sent us about this very unique event. Cheers!

Canadian Whisky Book Review and Twitter Tasting

Be a part of the world’s first ever whisky book review/twitter tasting. Social media are changing the way we read and the way we taste whisky. We’ve decided to integrate the two! Each Sunday for the next four weeks we will review several chapters from the book Canadian Whisky: The Portable Expert and discuss them on Twitter. And we will do this while we taste a representative whisky from that chapter.

If you wish to comment on the book, interact with author, Davin de Kergommeaux, or discuss a Canadian whisky you are tasting, please join us each Sunday at 3:00 pm Eastern time, on Twitter at #DavinTT.

The twitter reviews and tastings begin this Sunday, May 5^th at 3:00pm EST when we will be talking about chapters 10 – 13. Davin will join us to answer questions, and contribute to discussion among the participants, etc.

After chatting for about 30 minutes about 15 participants from around the world will open a mystery bottle that we have sent to them. You didn’t get a bottle? Feel free to join in anyway. The more the merrier. After tasting the sample and talking about it we’ll reveal which distillery it came from and which whisky we tasted. Sound like fun?

This Sunday we’ll begin with chapters 10 – 13. Then, Sunday May 12^th we will discuss chapters 14 – 17; Sunday May 19^th, chapters 18 – 21; and Sunday May 26^th, chapters 22 – 25.

We invite the whisky bloggers among us to blog about the book, the experience, the whiskies and/or Davin. Let the fun begin!

If you have any questions, feel free to get in touch with me, @WhiskyLassie on twitter.

Canadian Whisky: The Portable Expert is available at Barnes & Noble, Chapters/Indigo, and many other fine bookstores, or on-line at Amazon.com and Amazon.ca.

There is no weird or convoluted back story with regards to the acquisition of this bottle of Concannon Irish Whiskey. I received an email from a New York Public Relations firm asking if I’d like to try this whiskey. I immediately said yes, and a few days later, a bottle arrived on my doorstep.

Prior to receiving this email, I had never heard of Concannon Irish Whiskey, so I paid a visit to their website, and here is what I was able to find out:

A refined blend of malt and grain whiskeys, Concannon Irish Whiskey is craft distilled for proper balance of character and purity, then matured in a combination of ex-bourbon barrels and Concannon wine barrels for a minimum of four years.  With a full, clean taste delicately balanced between honey sweet, citrus and malt flavors, and a fresh oak finish, Concannon Irish Whiskey can be enjoyed neat, on the rocks or in a variety of premium cocktails.

Let’s get on with the review…

• Appearance: Golden yellow, but with a very slight pinkish hue.
• Aroma: Quite sweet and fruity on the nose. Freshly pulled taffy, vanilla nougat, grape juice, and perhaps even a hint of fresh berries.
• Taste: A bit on the watery side with regards to the mouthfeel. A surprising burst of alcohol heat when it first hits your tongue given it’s relatively low ABV. Once you get past the alcohol, all of that fruity sweetness starts to come through which is probably due to the time spent in Petite Syrah barrels. Intensifies a bit at mid-palate with a bit of sweet cinnamon heat coming through. The finish is quite dry with a vanilla nougat and mild cinnamon spiced aftertaste that doesn’t last for very long.
• ABV: 40%

I am pleasantly surprised by the Concannon Irish Whiskey. While it lacks the depth and complexity of some of my favorite Irish whiskeys (Redbreast and Yellow Spot immediately come to mind), I found plenty of good things going on in this whiskey to say that I truly enjoyed it. My only real complaint is with the finish which I found to be a bit ho-hum. I’m sure more time spent in the barrel can correct that.

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Many thanks to The Baddish Group for sending us this very generous sample!

As I am drinking this bottle of Anchor Brewing’s Porter and writing up this review, Mrs. G-LO is fast asleep in the room above me. Tomorrow morning at 8:30, she will be flying to San Francisco for the American Educational Research Association’s annual meeting (sounds like fun right?). It would have been great to join her in San Francisco for part of the trip (I’ve never been there), but due to work obligations (it’s budget season!), I wasn’t able to take any time off.

In honor of her journey, I decided that I would review this beer from San Francisco’s very own Anchor Brewing. I figured that if I couldn’t try this beer in its natural habitat, I may as well try it at home.

Here is some information about this Porter from Anchor Brewing:

With deep black color, a thick, creamy head, rich chocolate, toffee and coffee flavors, and full-bodied smoothness, Anchor Porter® is the epitome of a handcrafted dark beer.

A blend of specially roasted pale, caramel, chocolate, and black malts, along with our top-fermenting yeast, creates complexity without bitterness. The brew is hopped at a high rate, and naturally carbonated. The result is dark in the glass, but surprisingly light on the palate.

Anchor Porter® became the first modern American porter when it was introduced in 1972. As we celebrate its 40th anniversary, our porter continues to reward those who look beyond its intimidating appearance to discover its smooth, full-bodied drinkability. Anchor Porter® is the definitive American Porter.

Let’s find out if this beer is an American classic or simply just another beer…

• Appearance: Deep, dark mahogany color with a bit of light brown coming through at the edges when held up to the light. Thick, one inch tan head that dissipates slowly. Good bit of sticky lacing.
• Aroma: The nose is not nearly as robust as I would have expected when I first poured it, so I decided to douche it up with the camera while this beer warmed up a bit. Letting it sit was a good move! The classic Porter coffee and chocolate notes are front and center. The coffee is of the American roast variety, i.e. it reminds me of the Ellis or Lacas brand coffees that I have had on numerous occasions at one of the many Diners in the Philly/South Jersey area, and the chocolate is of the semi-sweet variety. Also getting hints of raisins and dried apricots.
• Taste: Medium bodied, i.e. not too watery and not too thick. Lightly carbonated with a somewhat creamy mouthfeel. A good bit of dried fruit sweetness at the onset followed immediately by a small dose of hoppy bitterness. From the middle to the finish, the roasted coffee and semi-sweet chocolate take over. Leaves you with a soothing coffee aftertaste that lingers for a few minutes.
• ABV: 5.6%

While I have had the Anchor Steam Beer on a few occasions over the years, for whatever reason, it wasn’t until recently that I started to dig deeper into the rest of Anchor Brewing’s line-up, and boy am I glad I did! In the past five months, I have grown to really appreciate their Christmas and Liberty Ales, and I am happy to report that their Porter is also supremely delicious. It has everything you look for in a dark beer but without the high octane punch of a Russian Imperial Stout or a Baltic Porter. Don’t get me wrong, I have grown to love those big beers, but they’re not something that I would want to drink on a daily basis. For those times when I crave a dark beer, but don’t want to go overboard, Anchor Porter is definitely worth considering. The verdict: a true American classic!

Philly Beer Week is Almost Here! Get Opening Tap Tickets, Hotel Rooms and New Apps!

PHILADELPHIA, PA – It’s almost time for Philly Beer Week (PBW) 2013, the nation’s largest celebration of beer held Friday, May 31 through Sunday, June 9.  The countdown has begun to the official kick-off event, Opening Tap and tickets are now available online.  Philly Beer Week has also announced hotel packages and the new 2013 PBW apps are available  for iPhone and Android devices.

“First-time attendees and PBW veterans alike are encouraged to attend Opening Tap, to get a feel for what PBW is really all about,” says PBW Executive Director Don Russell.  “It’s a lively start to the party, featuring great local brewers and restaurants, and it sets the tone for 10 days worth of beer and beer drinking.”

Opening Tap

On Friday, May 31, Opening Tap ceremonies will commence at 7 p.m. with the traditional ‘first tap’ by Mayor Michael Nutter, held outside, on Independence Mall, adjacent to the Independence Visitor Center (1 North Independence Mall West.)   The ceremony is free and those waiting to enter the main affair will be in prime position towatch the Philadelphia Inquirer’s Brew-vitational awards as well as see Mayor Nutter slinging the PBW keg mallet (affectionately known as the Hammer of Glory, or HOG) to release PBW’s first drops of Brotherly Suds 4, the local collaborative beer of PBW 2013.

Doors will open at 7:30 p.m. for a strolling beer tasting of more than 30 regional breweries on two levels.  General admission costs $45 per person and will include a souvenir tasting glass.  VIP tickets costs $90 per person and will include some of the region’s most unique beers from its very best breweries, a tasty food buffet and other surprises.  Both tickets can be purchased online (click to buy).  The event sold out last year, and tickets will not be available at the door. 

Confirmed breweries include the following:

Appalachian, Box Car Brewing, The Brew Works, Dogfish Head, Dock Street, Evil Genius, Flying Fish, Free Will, Full Pint, Home Sweet Homebrew, Iron Hill Brewery & Restaurant, Keystone Homebrew, Lancaster Brewing Company, Manayunk Brewery & Restaurant, Nodding Head, Penn Brewery, Philadelphia Brewing Company, Prism, River Horse, Round Guys Brewing, Samuel Adams, Shawnee Craft Brewing, Sly Fox, Spring House, Stoudts Brewing Company, Straub Brewery, Triumph , Troegs, Twin Lakes, Victory, Weyerbacher, Yards, and Yuengling. 

Beer drinkers will get a first taste of Brotherly Suds 4, an English summer ale with a zesty citrus hop.  The collaboration beer will be brewed this year at Yards by Tom Kehoe, Bill Covaleski of Victory, Gordon Grubb of Nodding Head, Mark Edelson of Iron Hill Brewery & Restaurant and Gene Muller of Flying Fish.

Beer friendly food will be available for purchase on site from Max & Me Catering.  There will also be live music by The Flathead Gang.  Attendees must be at least 21 years of age, and no children will be admitted.  Those who will be acting as designated drivers can attend the Opening Tap for $15 per person, including complimentary soft drinks and a PBW DD t-shirt.

Book a Hotel

Guests who will be traveling into Philadelphia – or locals wishing to enjoy a PBW staycation – can access special deals and discounts through PBW’s website.  Rooms are available for guests at the Hyatt Regency Philadelphia at Penn’s Landing (click to book), the official hotel of PBW 2013, located just two blocks from the Philly Beer Week Garden at Headhouse Square and a short walk to Old City and South Street, plus convenient access to public transportation.  Rooms are also available with PBW rate discounts at theEmbassy Suites Philadelphia – Center City (click to book).

Download the Official PBW App

Once again, PBW teamed up with Xomo Digital, Inc. to build an all-new app for this year’s celebration.  New features include:  New Layout and graphics;  Event Listings searchable by brewery and participating breweries listed for each event;  Improved Favorites;  Social Media Links;  and iPhone 5 compatibility.  Apps are available for both iPhone and Android, and can be downloaded here (click to download).

Philly Beer Week 2013 will be held from Friday, May 31 until Sunday, June 9.  PBW is a 10-day celebration of “America’s Best Beer-Drinking City.”  Established in 2008, it’s the largest beer celebration of its kind in the United States, featuring hundreds of festivals, dinners, tours, pub crawls, tastings and meet-the-brewer nights throughout greater Philadelphia.  PBW highlights the region’s diverse beer scene – its world-class breweries, neighborhood taverns, trend-setting restaurants and rich beer culture and history.

For more information about Philly Beer Week, including the ever-expanding schedule of events both during PBW and throughout the year, a list of participants and other details, please visit www.phillybeerweek.org and follow them on Twitter and Instagram (@PhillyBeerWeek) (#PBW2013) and like them on Facebook.

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2013 Vendy Awards!

Back in early December, Limpd received an email from Master of Malt announcing their 2012 Whisky Advent Calendar. Since Limpd’s Pappy is a fan of the brown spirits, he decided to purchase the Whisky Advent Calendar as an early Christmas present for him.

While Limpd’s Pappy is a fan of most brown spirits, he has been known to turn his nose up at a dram if it has even the slightest whiff of smoke. Since this sample of the Old Pulteney 21 Year Old eventually found its way to one of my whisky hiding places (along with several other wee drams), I can only assume that Limpd’s Pappy found the aromas in this whisky to be not to his liking.

We will soon find out if this whisky is to my liking, but first, here is what the Old Pulteneny Distillery (located in Wick, Scotland) has to say about their 21 year old expression:

Old Pulteney 21 Year Old has been voted 2012 World Whisky of the Year by the prestigious “Jim Murray’s Whisky Bible.”

Scoring a record-equalling 97.5 points out of 100, it is only the third time that a single malt has ever won the prestigious award, and we are just the second Scottish distillery to do so.

As with the 17-year-old, with this expression we marry together Old Pulteney matured in ex-bourbon wood with spirit from ex-sherry wood casks. The crucial difference, however, is that the ex-sherry wood in this case is made from American Oak (mostly Fino sherries). This adds yet another layer of complexity, depth and character to this truly superb malt whisky.

And now for my impressions of this whisky…

• Appearance: Pale copper color
• Aroma: If there’s such as a thing as Salt Water Caramel, then this would definitely be it. The maritime influence is readily apparent, but with a definite caramel backbone. Also getting some ginger, cardamon, fresh fennel, and just a hint of pipe tobacco.
• Taste: Lightly oily mouthfeel. Cinnamon and white pepper heat at the onset with a touch of that saltiness coming through. At mid-palate, that caramel sweetness makes an appearance. It all comes together at the finish, i.e. sweet and spice, and everything nice! Warm, medium finish that lingers for a minute or two with some of that sweet pipe tobacco showing up in the aftertaste.
• ABV: 46% and Non-chill Filtered

Once again, the trouble with reviewing whisky samples rears its ugly head! I really enjoyed the Old Pulteney 21, but alas, I only had enough for just one dram. I suppose it could have been worse. I could have not tried it at all. I will definitely be on the look out for more from Old Pulteney.

There’s no real story behind the purchase of this beer. I saw it on the shelf, was instantly intrigued, and since I really enjoy most of what Great Lakes Brewing Co. makes, decided to pick up a bottle for an eventual review. It’s as simple as that!

Here is what Great Lakes has to say about their Alchemy Hour Double IPA:

On the West Coast, surfers have a term for that perfect time of day, when the waves are breaking just right and it feels like you can ride forever. They call it Alchemy Hour. In Cleveland, our surfers have to work a little harder to find a perfect swell. Dressed in wetsuits, up at dawn, they camp out on the shores of Lake Erie in near-freezing temperatures, waiting for the ultimate wave. Crazy? Yes. Extreme? Definitely. Alchemy Hour Double IPA pays tribute to the North Coast’s unlikely surf bums and the ancient quest for liquid gold, wherever it may live: on the ocean, in a lake, in a bottle.

Let’s get on with my review…

• Appearance: Cloudy red-orange color. Not much in the way of foam, i.e. it dissipated pretty quickly. A bit of lacing, but nothing over the top.
• Aroma: Oodles of citrusy hops with a good bit of sweetness to back it up. Think honey tangerine and pink grapefruit with a drizzle of honey.
• Taste: Medium bodied with a healthy dose of fizzy carbonation. Much less aggressive than I was expecting. The citrusy hops and honey sweetness play very nicely together. There’s never too much bitterness, and it’s never overly sweet. And by the time you get to the finish, the hops don’t build up like they do in other double IPAs that I’ve had. Quite crisp and refreshing given the high alcohol content.
• ABV: 9.4%

While I’ve had an IPA or two from Great Lakes Brewing Co. (Commodore Perry IPA and Lake Erie Monster), I didn’t really love them (they were good, but not great). For whatever reason, the Alchemy Hour Double IPA has definitely won me over. This beer is beautifully balanced, and given it’s high ABV, it’s also supremely drinkable. Well done Great Lakes!

This week’s news post is all about us…

The WhiskyLIVE NYC WhiskyCast Virtual Tasting Is Online!

Last Wednesday I posted my review of the 2013 WhiskyLIVE NYC. If you managed to make it to the end of my review, then you already know that I took part in a WhiskyCast Virtual Tasting along with our good friend Miracle Max, Susannah Skiver Barton of the What Tastes Good blog, Ian Chang of Taiwan’s King Car Distillery (makers of Kavalan whisky), Hana Choi of the Style Fare blog, and Hana’s husband Olaf Asprink. Five of us were incredibly eloquent, and one of us was a slurring and babbling mess. If you want to figure out which panelist had a bit too much to drink (hint: they suggested fruiting up a whisky), click here to listen to the podcast on the WhiskyCast website. Please let us know your findings in the comments below.

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Beertographer of the Week

As some of you already know, I’m a bit of an Instagram addict, and two of my favorite things to photograph are Craft Beer and Whisky. Our buddy John Kleinchester runs the Beertography blog and has featured several of my Instagram photos on his website over the past year and a half.

Two weeks ago, John sent me an email and asked if I would like to be featured as his next “Beertographer of the Week”. Since I was incredibly flattered by his offer, I of course said yes! Click here to visit John’s blog, and to find out why I enjoy Beertography so much.

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“It’s just the booze dancing…” Turns Three!

Much like year two of “It’s just the booze dancing…”, year three has been booze infused and action packed! In addition to the usual beer and whiskey reviews, here is a list of some of the other things that we’ve experienced and shared with you over the past twelve months…

• Found out that there’s a bigger and bolder Guinness out there
• Discussed the merits of the Dogfish Head Randall Jr.
• Attended our first NYC whisky event
• Helped recover the Philly Beer Week Hammer of Glory.
• Celebrated Ardbeg Day
• Discovered that Old Engine Oil does NOT come out of a car or a locomotive
• Learned the fine art of trading whisky samples
• Spent some time with the family in Maine and even got to do a bit of beer hunting
• Acquired a much sought after Craft Beer through the magic of Twitter
• We were interviewed by our good friend The Whisky Woman
• Were paid a visit by The Green Fairy
• Paid tribute to The Whisky Dog
• Visited the Emerald Isle with the family
• Attended a Philly Whisky event
• Purchased a very special Christmas present
• Built a bar
• Crafted some crafts, ate a lot of food, drank a lot of booze, and spent some quality time with friends
• Created the Pamplemousse Maltées
• Prepared for Armageddon
• Made friends with Canadia via a whisky trade
• Discovered a great way to “get your drink on” at work without getting caught
• Took the Weekly Photo Challenge
• Determined that the Department of Justice likes Craft Beer
• Reluctantly reviewed a restaurant
• Met some local celebrities and tried some delicious cocktails
• Learned the secrets of a great bar tour
• Earned a spot on the Mexican Cartels “Most Wanted” list
• Took part in the first ever #FlashMobBlog Whisky Review
• FINALLY made it to a WhiskyLIVE event

As you can see, it’s been a very busy year, and the fact that our livers still function (as far as we know) is a complete miracle!

Thanks to all of you for tolerating yet another year of our booze infused nonsense, and for making this whole blogging adventure an incredibly good time. And please let us know in the comments below what you’d like to see more of over the next twelve months.We’d love to hear your ideas!

Cheers!

After reading The Alemonger’s latest post titled “The Idiots’s Guide to Holy Ales”, I made the following comment:

I see where you’re going with these rules. While I don’t really follow the whole limited release madness that consumes many a Beer Geek (I’m looking at you Philly Beer Peeps that stand in line for hours to get their annual helping of Pliny the Younger/Elder!), there are a few seasonals/hard to finds that I would love to try, and since we live in Craft Beer Central, with a bit of creativity or simply reaching out to our friendly Philly Beer connections, I think we can get what we want in most cases.

That being said, I really need to try some Three Floyds and more from Boulevard. I also want more from Cigar City. A couple years ago, Maine Beer Company would have been on the list for just about anything, but now that we can get them in NJ, the only beer of theirs that is on my list would be King Titus.

The very next day, I took a ride to Wine Works in Marlton, NJ to buy a mixed six pack of “For Research Purposes Only” Craft Beer. As luck would have it, they had several bottles of Maine Beer Company’s King Titus Porter on the shelves. I’m not sure if this would count as a serendipity moment, or whether I was just plain lucky, but since I was JUST talking about this beer, I couldn’t resist picking up a bottle.

Here is what Maine Beer Company has to say about their King Titus Porter:

Our take on an American robust porter. Dark, thick, chewy, chocolaty, and of course, generously hopped.

• ABV – 7.5%
• Malt – American 2-Row, Caramel 40L, Caramel 80L, Munich 10L, Chocolate, Roasted Wheat, Flaked Oats
• Hops – Centennial, Columbus

Without further ado, below are our impressions of the King Titus Porter…

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Limpd’s Tasting Notes

• Appearance: Mahogany color with a thick, long lasting, mocha foam.
• Aroma: Citrus fruits, Baker’s chocolate cocoa, hops, hints of light roast coffee.
• Taste: Creamy, sweet, and chocolatey with a mild bitter finish.Right out of the fridge, the aromas and flavors are a little muted. As it warms up, it becomes much more vibrant and a little bit more bitter in the finish. Slight switch from roasted to burnt sweetness, like a well done marshmallow.

Nice blend of flavors from front to back. Also very well balanced. A very nice Porter!

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G-LO’s Tasting Notes

• Appearance: Mahogany color. Thick and creamy tan head that tops off at about an inch and dissipates slowly. Settles down to a thin layer of foam. Moderate lacing.
• Aroma: Rich chocolatey aroma with just a hint of espresso and a bit of piney hops off in the distance.
• Taste: Not overly carbonated with a smooth and creamy mouthfeel. Bittersweet chocolate at the onset. Some mild hop bitterness kicks in towards mid-palate. The flavors come together in the end and the aftertaste reminds me of a well done, dark chocolate cookie that’s burnt around the edges.

King Titus is one seriously delicious beer! The taste is rich and flavorful, and it hides it’s alcohol content so well that you would never know that this beer clocks in at 7.5% ABV. This has a high drinkability factor and I may like this a tiny bit more than their Mean Old Tom. Once again, well done Maine Beer Company!

During my hunt for the absolutely delicious Founders All Day IPA, I saw that Total Wine in Cherry Hill, NJ was selling singles of the Budweiser Black Crown. Since I was curious to see what this beer is all about, I decided to pick up a bottle as part of a mixed six pack.

Here’s what Budweiser has to say about their Black Crown:

Budweiser Black Crown is a new 6% ABV golden amber lager chosen by you, the people. Rooted in Budweiser’s rich heritage and authenticity, it delivers a smooth and distinct flavor you’ve come to expect from the King of Beers. Brewed with toasted caramel malt and a variety of American Hops, this drinkable golden amber lager is finished over beechwood chips for a smooth and distinctive flavor. Join the conversation now with #TasteIs.

Let’s find out if Budweiser brewed up something special…

• Appearance: Crystal clear amber color. Quite the noisy pour! All of that pop pop fizz fizz makes it sound like I’m filling my glass with seltzer. Zero head and zero lacing.
• Aroma:  It even smells like seltzer! Actually, it smells like a Yuengling Spritzer. I guess it smells kinda malty and sweet, but that would be quite a stretch.
• Taste: Watery mouthfeel and light carbonation. Would it have killed them to add some hoppy bitterness? Talk about an unbalanced beer! All I’m getting from start to finish is bland malt. And the aftertaste reminds me of wet cardboard. Let me clarify. This is what I imagine cardboard would taste like if you let it steep in stagnant water for 7 days.
• ABV: 6.0%

McDonald’s hamburgers. Cheetohs. Kraft Mac and Cheese. Instant Ramen Noodles. Hamburger flavored Doritos. Many of us would classify these foods as craptastic, i.e. so so bad, yet so so good (especially late at night and with a bit of buzz going on). I wish this beer fell into the craptastic category. What we have here is a beer that is so bland and flavorless that I wish it were awful enough to be considered craptastic. Bud Black Crown bored me to tears and almost put me to sleep. I never thought I’d say this, but this beer is making me crave a Leinenkugel Summer Shandy. Now I just need to find a snack that will get this awful taste out of my mouth!

But wait! There’s more…

If you’d like to read a bit more about this beer, click the following links:

• “Proof that Budweiser REALLY Wants You to Love Black Crown” by Jim of the Beer & Whiskey Bros. blog
• “Budweiser Bares it All with Black Crown (or is it Black Clown?)” by The Alemonger

And just to be fair, here’s a Bud drinker’s opinion about the Budweiser Black Crown:

I’m not much of a sports fan, but I do love auto racing, so whenever I approach an event like WhiskyLIVE, I try to formulate a “race strategy” beforehand, and then try my best to stick to that “race strategy” (this helps to avoid those “I’m never drinking again!” moments). Since we decided to arrive in New York by early afternoon for some pre-game activities, and since WhiskyLIVE would be from 5PM to 10PM, my initial plan was to think “24 hour of Le Mans“, i.e. it’s a long race, so pace yourself and try not to burn out too quickly. While I managed to stick to that strategy for about an hour or two, the rest of the day felt more like an F1 race, and the final laps (from 8:30 to 10PM) were like Kimi Raikkonen at Spa-Francorchamp going flat out and ignoring orders from the Pit Wall (no lifting off the throttle through Eau Rouge!). In my head, it sounded something like this…

Pit Wall to Kimi: “Kimi! Save your tires! Cut back on the RPMs! Conserve some fuel for the final laps!”

Kimi back to the Pit Wall: “I’m three seconds down. I can win this! Just let me race!”

Am I exaggerating? Perhaps a tiny bit, but the point is that I had every intention of taking it easy, i.e. to stop drinking by 9:00 so that I wouldn’t fall asleep on the train ride home, but sometimes, momentum gets the best of you.

Nailing Down The Details

As is usually the case, there was a slight change in plans before we even got started. Limpd was supposed to join me for this mid-week excursion to NYC, but due to a sudden illness, he wasn’t able to make it. Thankfully, Limpd hates to see tickets to go to waste, so he offered up his VIP ticket to our friend Miracle Max.

Max didn’t need much convincing to join me, so once I knew that all systems were go, I emailed a couple of people that I’ve been trying to get together with for quite some time (Joshua Feldman aka The Coopered Tot, Allison Patel aka The Whisky Woman, and Susannah Skiver Barton of the What Tastes Good blog) to arrange a meet and greet. As luck would have it, all three would be at the event, so it was decided that we would meet Josh at The Morgan Library for a quick tour and a couple of pre-event drams, and we would meet Allison and Susannah at the Chelsea Piers during the actual event.

Pre Event Action

1PM to 2PM – As far as I’m concerned, no visit to Midtown Manhattan is complete without a visit to Keen’s Steakhouse, so that’s where we decided to have lunch before meeting up with Josh. I had a cheeseburger and fries along with an Anchor Steam beer, and Max had a hamburger and fries along with a Leffe Blond. After looking over the massive whisky list, Max decided that he would also have a Bowmore 15 to go with his meal. He asked if I wanted to join him, but since I was trying to stick with my initial strategy, I declined. Once we finished our meal, we moved on to our meeting with Josh at The Morgan Library.

2PM to 2:15PM – On our way to The Morgan Library, I noticed that we were walking past The Ginger Man. The Ginger Man specializes in Craft Beer, and since I had heard many great things about the place from our good friend The Alemonger, I just had to pop in for a look around (we’ll refer to this stop as The Ginger Man Chicane). Once again, in an attempt to stick with my Le Mans strategy, I declined a drink, and in just a few minutes, we were back on course.

2:15PM to 4:15PM – As promised, Josh met us at the side entrance to The Morgan Library. After a brief tour of the main building and a short history lesson, Josh led us to a private room where he had arranged for us to have a little whisky tasting. Although this was in direct conflict with my Le Mans strategy, there was no way that I could refuse Josh’s offer since I knew that he would have some special whiskies lined up for this tasting. I quickly learned that Josh is not only incredibly enthusiastic and knowledgable about his whisky, but he is also incredibly generous. For our mini tasting session, he poured us some samples of a 23 Year Old Port Ellen and a 37 Year Old Glen Grant (both were single cask, independent bottlings, and both are incredibly rare), and since the main event was fast approaching, we didn’t waste our time trying to pick them apart. Instead, the three of us just talked and enjoyed our delicious drams.

4:15PM to 5:15PM – As soon as we finished up our tasting, the three of us shared a cab to the Chelsea Piers which is where WhiskyLIVE was scheduled to take place. Josh would be pouring for Gordon & MacPhail during the event, so he went in to set up while Max and I waited for the official start.

Ladies and Gentlemen, Start Your Engines!

5:15PM to 6PM - Although I wasn’t too impressed with the choice of venue at first (walking through a huge parking lot to get to the main entrance wasn’t very pleasant), I completely understood why they picked this location when we entered the main room, because once the sun started to set, the views of the Hudson River and North Jersey were spectacular.

One more thing happened when we entered the main room and took a quick walk around: my Le Mans strategy went right out the window!

Our first stop would be the Single Cask Nation table where we spent a few minutes talking with our friend Joshua Hatton and his business partner Seth Klaskin. Much like Josh Feldman, Josh Hatton and Seth Klaskin are super knowledgable and super enthusiastic about their whisky. They are also really good guys, so we chatted a bit and sampled their current offerings: an Isle of Arran Pinot Cask, a Kilchoman, and a Benriach. Fantastic stuff all around!

As we started walking towards the front of the room, I spotted Allison Patel of Brenne French Single Malt Whisky. There was quite a bit of activity when we arrived, so it took a minute or two before I could say hello. While we waited, we looked around to see what all of the other tables were pouring. Once we finally got to meet, we chatted briefly and Allison immediately poured us some Brenne (we tried samples from two different cask bottlings). Since there was a flurry of activity, we didn’t linger very long and decided to stop back later. We tried to say hello to Chip Tate from Balcones (his table was right next to the Brenne table), but since it was incredibly busy, we decided to stop back later.

This is where we start to pick up the pace…

Right next to Balcones was Corsair Distillery where we managed to try their Triple Smoke and Quinoa expressions.

Right after that, we turned around and walked over to Redemption Distillery. Since their regular line-up gets fair to middling reviews, I wasn’t particularly motivated to try their whiskies, but as I was looking over the selections, I noticed a bottle with a hand written label. It turns out that it was a 16 year old Rye whiskey, so I just had to try it.

6PM to 8:00PM – Since we hadn’t eaten in a few hours, and since there were four hours left in the event, Max and I decided to take advantage of the slightly smaller VIP crowd and worked our way to the back of the room for some dinner. On our way to the buffet, we ran into Mark Gillespie of WhiskyCast. During our brief conversation, he invited us to take part in a WhiskyCast Virtual Tasting at around 8PM. We of course accepted his offer, and since I knew that Susannah would be arriving shortly, I asked Mark if she could join the tasting panel as well. He said yes immediately, which resulted in the following string of text messages between Susannah and myself…

G-LO: You’re on a virtual tasting panel with Gillespie.

Susannah: What’s that now?

G-LO: WhiskyCast Virtual tasting panel with Mark Gillespie if you want.

Susannah: Um yeah!! What do I need to do/where/when?

G-LO: Just be here. He’s gonna do it at 8. I’ll be worthless, but whatever. Mark is a great guy.

Susannah: Lol. Awesome. I’m waiting for a crosstown bus but I should be there soon.

Now that the the Virtual Tasting was all set, Max and I resumed our stroll to the buffet, but stopped at the Glen Garioch and Suntory tables for some quick whisky samples. Given the size of the crowd that they were expecting, I was very impressed with the quantity and quality of the buffet. Flank steak, chicken, several pasta dishes, roasted vegetables, salad, and an assortment of cheeses and flat breads were on offer. There was also a band playing, so that added even more to the already festive mood (Max also started throwing out the occasional bird call, but that’s a story for a completely different blog post).

Once we were done eating, we spent some time talking to the gentleman that was pouring for Catoctin Creek Distillery. He told us a bit about the whisky and then spent some time telling us about his work in the whisky industry and all of the different events that he’s attended over the years.

At around 6:45, Susannah sent me a text to let me know that she arrived. We met up with her at the Suntory table, and after some quick introductions (she was there with a friend, but I can’t remember her name), we walked over to the Purple Valley Imports table where Raj Sabarwhal was pouring Sullivans Cove, Amrut, English Whisky Company, Still Waters, Black Adder and Glenglassaugh. I’ve been going back and forth with Raj via the interwebz for quite some time, so it was great to finally meet him. While we were there, I tried the Sullivans Cove Double Cask and the Amrut Intermediate Sherry.

From there we moved on to try some Lark Tasmanian Single Malt, Parker Heritage Collection, Bruichladdich Botanist Gin (we’ll call this an Amuse Bouche. Quite nice!), Oban 18 and Oban Distiller’s Edition, and the Crown Royal XR.

The great Jimmy Russell of Wild Turkey

It was at this point that I remembered passing Jimmy Russell at the Wild Turkey table on our way to the buffet. Since we were working our way back to the front to see what Josh, Josh, and Allison were up to, we made a quick pit stop for a sample of the Russell’s Reserve. How could we possibly pass up the opportunity to try the Russell’s Reserve Single Barrel AND have it poured for us by Jimmy himself?

Since the crew was busy working the room and pouring whisky, Max and I tried again to meet Chip Tate of Balcones. He was busy talking with Gillespie, so I tried to figure out if they were pouring the new Balcones 5th Anniversary Bourbon. Unfortunately, I wasn’t able to sweet talk my way to a Bourbon sample, but as Mark was leaving the area to hunt down some whiskies for the Virtual Tasting, I suggested that he ask Chip for a sample of the 5th Anniversary Bourbon. Chip agreed to Mark’s request and I just smiled. I guess it pays to know a guy.

Full Throttle To The Finish Line!

8PM to 11PM – A little after 8PM, we returned to the back of the room for the WhiskyCasy Virtual Tasting. In addition to Max, Susannah, and myself, Mark invited three other people to join us (Ian Chang of Kavalan Distillery, and a woman that used to work with Mark along with her husband). We sampled Brenne French Single Malt Whisky, the Balcones 5th Anniversary Bourbon, an Invergordon Single Grain from That Boutique-y Whisky Company, and the cask strength version of the Redbreast 12.  Much like my last two Virtual Tasting experiences, Mark moves quickly through the nosing/tasting/scoring process while still managing to keep it fun and educational. I am really curious to hear how it all came out because the whisky was really starting to kick in mid way through the tasting. I wonder how much editing Mark will have to do to make me sound ok. I guess we’ll know soon enough.

Once the tasting panel disbanded, Max and I worked our way back to the front of the room to say our final goodbyes to Josh, Josh, Allison, and Susannah.

Did we really walk past Peter Dinklage during our walk back to Penn Station??? I guess we’ll never really know.

Since it was essentially last call, we also made a stop or two along the way. As we approached the High West table, we decided to make a quick stop so that we could try out their Campfire and BouRye expressions. When we arrived at the Brenne/Balcones area, I took the opportunity to finally say hello to Chip Tate. While we were talking, he asked if I’d like to try a Brimstone Cask 1200 aka “The Burned Barrel”. I of course said yes, and am so glad that I did. My only regret is that I didn’t try this earlier in the night so that I could truly appreciate it.

After saying goodbye to everyone and thanking them for making it a truly memorable night, Max and I walked back to Penn Station for the train ride home. On the way back, we passed a man walking his dog. I am almost positive that the man walking his dog was Peter Dinklage of Game of Thrones, The Station Agent, and Elf! Pretty cool right?

The Verdict

In case you couldn’t tell, I had an absolutely fantastic time at WhiskyLIVE NYC! While I don’t have a final count, I probably sampled 25 to 30 different spirits. Getting to try a plethora of exceptional whiskies in one day is always a fantastic experience, but as I’ve mentioned in other event reviews (i.e. The Brewer’s Plate, the SMWSA Extravaganzas, etc.), it’s the opportunity to talk with some incredibly knowledgeable and genuinely kind people that makes these events truly special.

During our wee dramming session at The Morgan Library, Josh said something that really stuck with me. While I can’t remember his exact words, he said something like this:

A great whisky isn’t something that you keep locked away in a cabinet or that you drink by yourself. It should be opened and shared with friends. It should put a smile on their faces and make them feel proud that they were able to share in the experience together.

I’m sure I screwed up the quote, but that’s how I remember it, and I think it says a lot about Josh and all of the wonderful people that we encountered that day, i.e. whisky is a wonderful thing, but without people to share it with, it’s just another drink.

I’m already looking forward to next year’s event!

At the beginning of every beer review, we typically tell you why we made a particular beer purchase, and we’ll even let you know where we made our beer purchase. While this information doesn’t really speak to the quality of the beer that is being reviewed, it does get you inside our heads so that you can understand why we buy what we buy. Sometimes it has to do with word of mouth about a particular beer getting the best of us, and sometimes it has to do with us being suckers for marketing gobbledygook, i.e. pretty labels and bottles.

When you look at the label in the above picture, I think it’s pretty obvious why I bought this bottle of The Orkney Brewery’s Skullsplitter. If you have any doubts, check out the movie trailer that immediately popped into my head when I first saw this beer…

Now that you that I’m a sucker for pretty labels and family movies about Vikings and dragons (FYI, I highly recommend How To Train Your Dragon!), let’s find out a bit more about this beer from the good people at The Orkney Brewery…

Skull Splitter is our strongest ale: which is named after Thorfinn Einarsson who was the 7th Viking Earl of Orkney. Sophisticated, satiny smooth with a deceptively light character, it is a tribute to our colourful forbear.

Now that that’s out of the way, let’s get on with the review…

• Appearance: Dark reddish brown color with ruby red highlights at the edges when held up to the light. Fast rising, tan foam that settles down to a thin bead that hugs the edge of the glass.
• Aroma: Very fruity and malty with little to no hop scent. I’m picking up fig jam, dried fruit, and some musty grapes.
• Taste: Lightly carbonated with a medium mouthfeel. Lots of those dried fruits and jams coming through immediately. A bit of baking spices coming through as well, i.e. some nutmeg and allspice (very subtle). Mild hop bitterness kicks in towards the finish to lend some balance and a subtle booziness shows up at well. Mellow, malty, and lightly bitter finish that coasts your mouth with flavor and lingers for a minute or two.
• ABV: 8.5%

This is my second experience with The Orkney Brewery’s Skullsplitter. I first had this beer during an anniversary dinner with Mrs. G-LO at a Scottish gastropub in Manhattan called Highlands. I’m sure you’ve heard the term “sipping whisky”, well this is a sipping beer. If I had to compare it to another beer (we all need a reference point right?), I would say that it reminds me of the Trappistes Rochefort 6, or a much less hoppy version of Sierra Nevada’s Bigfoot Barleywine. This beer is the opposite of a thirst quencher, and it’s definitely not a summer or lawnmower beer. While it’s not as heavy as an Imperial Stout, the flavors are definitely rich, and lend themselves to being savored over an extended period of time. I really enjoyed this beer and definitely recommend it, but I will probably wait for the colder months to come back around before I have it again.

I purchased this beer at the Wegman’s Wine and Spirits shop in Cherry Hill at the same time that I purchased the Maine Beer Company Lil One. While perusing the aisles after securing a bottle of Lil One, I stumbled upon a couple different beers from the MOA Brewing Company of New Zealand. There are three reasons why I decided to buy this beer:

1. I’ve never had a beer from New Zealand.
2. I really liked the packaging. Definitely eye catching!
3. I’m always on the lookout for a new Imperial Stout.

And now for a few words about this beer from the MOA Brewing Company website:

MOA Imperial Stout Barrel Reserve is a very strong, upfront and rich offering of this famous Moa style. Aged in oak Pinot Noir barrels, this beer not only displays coffee and mocha characters but also some sweet and savory notes unique to Moa Imperial. This award winning Stout is seasonally produced and available for short periods each year.

Let’s see if the New Zealanders can craft a tasty beer…

• Appearance: Pitch black color with lots of fizzy carbonation. The head maxes out at about an inch and a half, then slowly dissipates and leaves an eighth of an inch of tan foam along the top of the beer. A wee bit of lacing.
• Aroma: Had to let this warm up a bit before I could pick out any interesting scents. After about 15 to 20 minutes, you can clearly smell the bittersweet chocolate and light coffee scents. Thanks to the fact that this was aged in Pinot Noir barrels, I can definitely pick up some overripe grape scents as well as a healthy dose of oak.
• Taste: Very soft and creamy mouthfeel thanks to the bottle conditioning and residual foam. Definitely picking up the bitter chocolate at the onset. Also getting a cigar tobacco flavor as well as some of the wine influence, i.e. musty grapes and oak barrel. Dry, ashy finish.
• ABV: 10.2%

I’m not quite sure how I feel about the MOA Imperial Stout. If I were going to compare it to something else, I would actually have to compare it to not one, but two different beers. This tastes like a Maine Beer Company Mean Old Tom and Cigar City Maduro Brown mash up. While I like each of the individual flavor components on their own, I’m not sure if I like the way they come together in the end. I like the texture, and I’m particularly impressed at how it hides its high alcohol content, but when I get to the finish, something tastes a little off. There’s a bit too much of an ashy tobacco flavor for my taste. I think I need to try this one again.

First we had the Mexican Beer Trifecta where we reviewed three different Mexican beers. Now we have the Rye Whiskey Review Showdown where we’re reviewing three different Rye whiskies (Dickel Rye, Bulleit Rye, and High West Rendezvous Rye to be more precise). So what’s with all this number three business? Perhaps this video will shed some light on the significance of the number three…

Now that I’ve got that bit of silliness out of the way, let’s find out a bit more about these whiskies and get on with my tasting notes…

Dickel Rye

I couldn’t find much information about this whisky on the interwebz, but I was able to get some information from Whisky Advocate’s John Hansell on his blog:

All the whiskey in this new bottling is at least 5 years old, and for this reason alone I am enjoying it more than Jack Daniel’s Unaged Rye. It’s made from 95% rye, like many other rye whiskeys on the market, including the another Diageo-owned bourbon label, Bulleit Rye.

And now for my impressions of this whiskey…

• Appearance: Clear amber color.
• Aroma: Cinnamon sticks, wintergreen mint, a hint of vanilla, allspice, and maple syrup.
• Taste: The mouthfeel is a bit thin and watery. Little to no alcohol burn. Soothing cinnamon and mint at the onset. The cinnamon spice intensifies at mid-palate with a bit of vanilla and brown sugar sweetness lurking in the background. Soothing medium finish with a pleasant, sweet/spicy aftertaste.
• ABV: 45%

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Bulleit Rye

Once again, there isn’t much on the official Bulleit website, but I did find this tidbit of information about the Bulleit Rye on John Hansell’s blog:

No age statement, but it includes 4 to 7 year old whiskeys. The mashbill is 95% rye — much higher than most standard rye whiskeys out there.

And now for my impressions of this whiskey…

• Appearance: Looks exactly like the Dickel, i.e. more of that lovely amber color.
• Aroma: Very similar aromas going on here. The cinnamon scent is more pronounced. Also getting peppermint and brown sugar.
• Taste: Though the mouthfeel is very similar to the Dickel Rye, the actual taste is where the Bulleit has a slight edge over the Dickel. The cinnamon spice is much more intense, and there’s also a stronger herbal/minty backbone with hints of vanilla and brown sugar thrown into the mix as well. Warm, medium finish with a cinnamon, vanilla, and brown sugar aftertaste.
• ABV: 45%

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High West Rendezvous Rye

Finally! Some information from the actual distillery. Here is what High West Distillery has to say about their Rendezvous Rye:

Rendezvous Rye is a blend of two exotic straight rye whiskies; one old, and one young. It marries the rich aromatic qualities of a 16-year-old rye with the bold spicy properties of 6-year-old rye to create a full flavored, very complex whiskey. The 6-year-old boasts an uncommonly high 95% rye mash bill. Almost every other straight rye whiskey you can buy today is barely legal, with 51-53% rye in the mash bill. Not Rendezvous Rye. It honors the way rye whiskey used to be made, with a high rye content and full, uncompromised flavor. With Rendezvous Rye, you get a taste of authentic rye whiskey. We hope you enjoy it.

And now for my impressions of this whiskey…

• Appearance: Here we go again! It looks a lot like the Dickel and Bulleit. This time I’ll call it maple syrup in a glass.
• Aroma: Much sweeter smelling than the other two. Definite cinnamon notes coming through, but this time with a brown sugar sweetness to it. Less herbal than the Dickel and Bulleit. Also getting fresh mint, vanilla, and ginger.
• Taste: Still rather thin, but with a touch of oiliness. Similar cinnamon/vanilla/minty flavors, but a bit more well rounded and cohesive this time around. Not as hot on the palate, but definitely lots of sweet cinnamon from start to finish. Lingering, soothing finish with a Big Red gum aftertaste. Also a bit more astringent than the other two. This is probably due to the 16 year old Rye that is a big part of this whisky.
• ABV: 46%

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The Verdict

Talk about a humbling experience! While I have never taken part in a professional whisky tasting panel, after reading a recent blog post by Johanne McInnis about her experience as one of the judges for the 2012 Canadian Whisky Awards where she had to nose, taste, and rate 60 different whiskies in 30 days, nosing, tasting, and rating just three whiskies in one sitting should have been a walk in the park. While my tasting notes might suggest that there are big differences between the three Rye whiskies that I sampled for this post, the truth is that the differences are quite small, and it took me a couple of hours to figure it all out. The biggest difference that my amateur nose and palate could detect lies in the intensity of the flavors…

• The Dickel was easily the most mellow of the three. It was smooth and easy drinking for sure, but I can’t help to think that the charcoal filtering took some of the edge off (just a theory).
• The Bulleit was a bit more intense, but only by a slight margin, and I found that the overall flavors came together better which resulted in a more well rounded flavor profile.
• The High West was a definite step up in flavor, especially with regards to the finish which was much more rich and long lasting than what I experienced with the Dickel and the Bulleit. As I said in my tasting notes, this probably has a great deal to do with the addition of the 16 year old Rye.

Overall, I truly enjoyed all three whiskies and think that they are very good to drink as-is, i.e. no ice or water needed. At $25 per bottle, the Dickel is a great value, but if you don’t mind spending a bit more, then you will definitely get a good bit more flavor for your money if you step up to the Bulleit (about $33/bottle) or the High West Rendezous Rye (about $45/bottle).

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Many thanks to Joseph Clarkson of Taylor Strategy for the Dickel Rye sample and Limpd for the Bulleit Rye sample. The High West Rendezvous Rye was paid for by yours truly!

After reading an article on the Aleheads blog about the Founders All Day IPA, I just knew that I had to track down this beer ASAP…

During a quick dinner at The Pour House last Tuesday night, I tried one of these beers as I enjoyed a very tasty burger and fries (my burger of choice was The Second Coming). Since I was dining alone at the bar, I didn’t stay all that long, so I decided to head on over to Total Wine in Cherry Hill to see if they had the All Day IPA in stock. As luck would have it, they did have it in stock, so I decided to pick up a couple bottles for a proper review.

Here is what Founders has to say about their All Day IPA Session Ale:

The beer you’ve been waiting for. Keeps your taste satisfied while keeping your senses sharp. An all-day IPA naturally brewed with a complex array of malts, grains and hops. Balanced for optimal aromatics and a clean finish. The perfect reward for an honest day’s work and the ultimate companion to celebrate life’s simple pleasures.

Let’s get on with the review…

• Appearance: Clear pale orange color. Very little head or lacing.
• Aroma: Smells like you just cut open an Indian River Ruby Red Grapefruit and then proceeded to drizzle the top of it with golden clover honey.
• Taste: Lightly carbonated with a mouthfeel that leans towards the watery side, but not overly so. A touch of honey/cane sugar sweetness mixed with that citrusy grapefruit that you picked up in the nose. Some mild hop bitterness kicks in at mid-palate, but without the usual intensity that you get from an IPA. Very short finish that starts off a touch bitter, but then ends with a hint of sweetness.
• ABV: 4.7%

The Aleheads are 100% correct about this beer. Founders set out to create a refreshing, hoppy beer that you can drink over a long period of time, and that is exactly what they achieved. This isn’t a mind blowing IPA by any stretch, but it is both incredibly refreshing and highly drinkable. As an added bonus, there’s just enough hop bitterness to satisfy your craving for an IPA, but not enough to overwhelm your palate.

One last thing before I end this post…

This past Friday morning (Good Friday for all you practicing Catholics out there), I was mentioned in the following tweet by Fontina Turner of the Bacon and Legs blog:

To all you hopheads out there that are looking for a lighter beer for the warm months ahead, it looks like Founders has answered your prayers! Click here to visit the Founders website if you’d like to read a bit more about this brilliant move.

Photo courtesy of the Drink Up NY blog.

Balcones 5th Year Anniversary Dinner At Harlow

The following press release was sent to us from our blogging buddy, The Whisky Woman:

On Saturday evening, 6 April, 2012, Chip Tate, the Owner/Distiller/President of Balcones will host an intimate dinner at Harlow, one of New York’s hottest new restaurants. Chef Danny Ye has designed a special five-course menu just for the evening –  each course has been specifically created to pair with a Balcones whiskey. Reservations are required and seats are limited.  To purchase tickets, please go to: http://balconesharlow.eventbrite.com/#

Founded in 2008, Balcones Distillery has become one of the most highly awarded craft distilleries in the world. With more than 30 top awards to its name – of which more than half are gold or double gold from internationally renowned competitions – perhaps no recognition has been quite as impressive as their recent win. In a blind tasting competition hosted by a panel of British spirits experts, Balcones Single Malt was named Best in Glass, the best new whiskey in the world. Their victory is reminiscent of the famous 1976 “Judgment of Paris,” in which California wines bested their storied French counterparts. In this case, this was the first time an American whiskey has won Best in Glass.

Top Awards:

Whisky Magazine Icons of Whisky – 2012 Craft Whiskey Distillery of the Year

Wizards of Whisky International Competition  - 2012 Global Distillery of the Year

F. Paul Pacult Spirit Journal

**Balcones was the first and is the only craft-made whiskey to receive a 5 point rating**

5 stars – Baby Blue

5 stars – Balcones Single Malt 

For more information and the complete list, please go to www.balconesdistilling.com

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LAST CALL! AMERICAN SPIRITS: THE RISE AND FALL OF PROHIBITION AT THE NATIONAL CONSTITUTION CENTER

Philadelphia, PA (March 28, 2013) – Only one month remains for visitors to experience American Spirits: The Rise and Fall of Prohibition exhibition at the National Constitution Center, which will conclude its run on Sunday, April 28, 2013. From the New York Times to the Wall Street Journal and NBC News, the exhibition has garnered critical acclaim across the nation since making its world debut at the Center on October 19, 2012.

Currently this is the only East Coast opportunity to see the exhibition. Following its run at the Center, American Spirits will tour cities across the country including St. Paul, MN; Seattle, WA; St. Louis, MO; and Grand Rapids, MI.

Exploring the “sexy and serious sides” of Prohibition according to WHYY and demonstrating “energy and antics” according to the Philadelphia Inquirer, the exhibition reveals the real stories behind hit dramas like HBO’s Boardwalk Empire and also provides timely perspectives on current constitutional debates about the government’s role in our lives.

American Spirits: The Rise and Fall of Prohibition features over 100 rare artifacts, including:

• Original ratification copies of the 18th and 21st Amendments
• A hatchet used by Carry Nation during one of her barroom-smashing raids
• A Prohibition Bureau Badge issued by the Department of Justice in 1931
• Temperance propaganda, including pamphlets, school lesson manuals, speeches, and hymnals
• The phone used by Roy Olmstead, the defendant in the landmark Olmstead v. United States wiretapping case, to run his bootlegging empire
• Flapper dresses, cocktail couture, and other women’s and men’s fashion accessories from the 1920s
• Original home manufacturing items used for making moonshine, homebrewed beer, and other illegal and highly potent liquor
• Prohibition agent Eliot Ness’ signed oath of office from 1926 in which he swore to “support and defend the Constitution”
• Al Capone’s guilty verdict from his conviction in Chicago in 1931
• One of the first crates of Budweiser produced after the “Beer Act,” which passed in April 1933 and changed the legal limit for “intoxicating” beverages to 3.2% per volume to allow for the return of beer production.

Interactive elements and immersive environments bring to life the sights, sounds, and experiences of the time period. Wayne Wheeler’s Amazing Amendment Machine, a dazzling 20-foot-long, eight-foot-tall carnival-inspired contraption, traces how the temperance movement culminated in the 18th Amendment.

In addition, visitors can:

• Sit in a pew of a recreated early 1900s church to learn about the rise of the Anti-Saloon League and take a quiz to find out if they would have been a “wet” or a “dry”
• Test their knowledge of what could and could not be consumed under the rules of the 18th Amendment during the “Is it Legal?” interactive touchscreen game
• Explore a re-created speakeasy complete with a bar, dance floor, bandstand, and powder room and learn how to dance the Charleston
• Play the role of a federal Prohibition agent chasing rumrunners in a custom-built video game where you drive your own speedboat
• Join gangsters in a criminal lineup for a memorable photo opportunity.

To complement the exhibition, the Center developed a variety of engaging activities and resource materials for students, teachers, and families that illuminate the amendment process, the role of liquor in American history, and the cultural revolution of the 1920s.  Daniel Okrent, Ken Burns, and Lynn Novick provided their voices and commentary to a special iPod audio tour that guides visitors through the exhibition.

Admission to American Spirits: The Rise and Fall of Prohibition is $17.50 for adults, $16 for seniors and students, and $11 for children ages 4-12. Active military personnel and children ages 3 and under are free. Group rates also are available. Admission to the Center’s main exhibition, The Story of We the People, including the award-winning theatrical production Freedom Rising, is included. For ticket information, call 215.409.6700 or visit www.constitutioncenter.org.

American Spirits: The Rise and Fall of Prohibition is created by the National Constitution Center and curated by Daniel Okrent, Pulitzer Prize finalist and author of Last Call: The Rise and Fall of Prohibition. Okrent collaborated with filmmakers Ken Burns and Lynn Novick on the documentary Prohibition, which aired on PBS in fall 2011. The exhibition has been made possible in part by a major grant from the National Endowment for the Humanities: Exploring the human endeavor.

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Devil’s Den Celebrates Five Years with Wood-Themed Anniversary Party

Philadelphia, PA—Devil’s Den has been a craft beer lover’s destination for the past five years and the Devil’s crew is ready to celebrate with a 5th Anniversary Party on Saturday, April 6^th starting at 1pm, and the traditional gift for five years is wood—hence a playful and carefully selected rare and wood-themed draft list and tapas menu with $1 off drafts until 5pm.

• Monarchy Of Musselland Son of a Batch Gose (Hickory Wood)
• Bruery White Oak
• Stillwater Red Wine Barrel Aged Debauched
• Dochter Van De Korenaar Embrasse Peated Oak Aged
• Shawnee Bourbon Barrel Aged Porter (Nitro)
• De Struise Pennepeut
• Neshaminy Creek Coconut Mudbank Milk Stout
• Against the Grain Gungle Gem
• Ommegang Iron Throne
• Founders All Day IPA
• Ommegang Witte
• Great Lakes Dortmunder
• Along with other favorites, limited & seasonal beers from the cellar

With this milestone anniversary also comes new menu items. In addition to Devil’s Den’s menu of delicious plates, Chef Trowbridge has added Pork Belly Mac & Cheese with crispy pork belly, pamesan, and gruyere; and Shrimp & Chorizo with lemon aioli & tomato jam to the Small Plate Section. New entrees include Crispy Duck Legs with an orange glaze, grilled radicchio and yams; Fish & Chips with curry mayo & wasabi mayo; along with other new entrees, flatbreads, and sandwiches.

Devil’s Den is also open for brunch Saturdays and Sundays from 10:30am-3pm. New brunch plates include Bread Pudding French Toast; Eggs Ranch Style with spicy beef sauce and queso fresca; and Croque Maison. Devil’s Den brunch provides beer lovers with unique dining options along with the amazing beer selection like the signature BEERMOSA made with Ommegang White.

“When we opened the Den we were looking to create a place that we wanted to go to,” owner Erin Wallace says. “We wanted to make sure that we covered a variety of styles– that we weren’t just a Belgian or German beer bar– that no matter what style you preferred we would have something to accommodate you. We wanted an atmosphere that would be comfortable and a space that feels like home”.

Devil’s Den is one of Philadelphia’s best destinations for import and craft beers, with 17 rotating drafts and over 200 bottles.  Chef Paul Trowbridge offers homemade comfort food and stepped-up fare in a warm and enveloping setting. Popular favorites include house signature Duck Fries, Salmon BLT, and several tempting mussel renditions.  The elevated gastropub has knowledgeable and friendly staff, popular happy hour specials, and an unparalleled beer selection. A dominating architectural feature is the wood-burning fireplace, which offers ambiance and warmth in colder months in both the dining room and the extensive bar. Outdoor seating creates a spirited street scene when weather permits.  A lively events calendar adds to the fun. Devil’s Den is open daily from 11am to 2am.

Devil’s Den | 1148 South 11^th Street, Philadelphia, PA 19147 | (215) 339-0855| http://www.devilsdenphilly.com

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Ardbeg Rockets to the Top!

Ardbeg is the star at the World Whisky Awards in London with hat-trick of wins

Iconic Islay malt is named ‘World’s Best Single Malt’, ‘Best Islay Single Malt’ and the ‘Global Icon Visitor Centre Manager of the Year’

Ardbeg completed a hat-trick of prestigious awards at the renowned World Whisky Awards held in London on 21^st March.

Ardbeg scooped the World’s Best Single Malt 2013 accolade and received further recognition when its latest limited edition, Ardbeg Galileo, was also declared Best Islay Single Malt.

However, two awards were simply not enough, as Jackie Thomson, Ardbeg distillery visitor centre manager, was named Global Icon Visitor Centre Manager of the Year, confirming her growing reputation in the industry.

The latest Limited Edition release Ardbeg Galileo was launched to celebrate the Islay distillery’s world-first experiment in space on the International Space Station.

Ardbeg, the Ultimate Islay Malt, has never done things by halves, and these three prestigious awards just go to prove it.

Dr. Bill Lumsden, director of distilling and whisky creation, explained: “As Ardbeg’s visitor centre manager Jackie Thomson lives and breathes Ardbeg. Her enthusiasm and passion for the Ultimate Islay Malt is clear to the thousands of smoky malt drinkers who make the pilgrimage to the distillery.

“We’re all so proud of Jackie and her achievements. She embodies Ardbeg’s commitment to providing an unforgettable experience, and everyone who meets her is inspired.”

Allan Little, Ardbeg senior brand manager, said: “Receiving these awards is amazing. We’re over the moon to be recognised as the World’s Best Single Malt 2013, Best Islay Single Malt and Jackie is an inspiration to us all every day.

“We are thrilled she has been acknowledged as the Global Icon Visitor Centre Manager of the Year, as she’s the ultimate visitor centre manager.”

Ardbeg prides itself on being the ‘Ultimate Islay Malt Whisky’. Established in 1815, Ardbeg is revered by connoisseurs around the world as the peatiest, smokiest and most complex of all the Islay malts.

Ardbeg Galileo is the limited edition 12 Years Old Single Malt Whisky, which is a special vatting of different styles of Ardbeg laid down in 1999. The spirit has been matured in ex-Marsala wine casks from Sicily that add fruity aromas to Ardbeg’s famed smooth and peaty house style.

A while back, I met G-Lo for lunch and on the way back to the train, I heard the siren’s call and found myself in the Foodery. Along with a number of sours (to further my education), I picked up a beer that I was fairly certain I would like, the Narragansett Porter. I am a big fan of the style and find that it is great by itself or as a complement to a meal. Anyway, the beer comes from the Naragansett Brewing Company. ‘Gansett was founded in  Cranston, RI in 1888. After a variety of ownership changes, the beginning and end of Prohibition and then several more ownership changes, Narragansett, in 2005, was purchased by a group of Rhode Island investors. Today, production is contract brewed by the Genesee Brewing Co. The lager and light beers are brewed by in Rochester, NY while the bock and porter are craft-brewed in Providence, RI and Pawcatuck, CT.

Here is what Narragansett has to say about their Porter:

Gansett Porter offers an extremely approachable craft experience that, unlike many of the other porters on the market, is not overly smoky or bitter. The Narragansett Porter has a deliciously mild chocolate flavor with just a hint of smokiness and hops to balance out the finish.

I found this beer to be…

• Appearance: Ruby-tinged, chocolate brown with lots of tan foam.
• Aroma: Coffee, roasted malt and a little smoke.
• Taste: Sweet and slightly bitter with a smooth roasted finish.
• ABV: 7%

This was a good beer; not exceptional but a solid effort. And, I found that it really didn’t seem to lose anything coming out of the can. I only wish that I had bought two cans.

While Limpd is not the biggest fan of the classic Islay whiskies (the intensely smoky ones), he has found his way to Islay on numerous occasions thanks to the Bruichladdich and Bunnahabhain distilleries. I’m pretty sure that at one point he had a bottle of the Bunnahabhain 12 in the rotation, but I can’t say that I spent all that much time with it. I know that I definitely liked it, so when it came time to pick up a new whisky, I decided to pick up a bottle of my very own.

Here is what Bunnahabhain has to sat about their 12 year old expression:

Bunnahabhain 12 year old Islay Single Malt Scotch Whisky has been re-introduced as an un-chillfiltered spirit, a move which has excited whisky lovers and experts from across the world. With the move to un-chillfiltered, the packaging has been revised to complement the new expression. Smoked oak glass has replaced the traditional emerald green of the 12 year old bottle, with dual labelling conveying an overall sense of speciality, subtlety, confidence and luxury, reinforcing the premium quality and heritage of the brand. A revised neck label has been developed displaying the product’s age. 

The nose offers a fresh and aromatic experience with a subtle whiff of smoke floating through the air. The taste starts with a light fruit and nut appeal that leads to a spectacular malty sweetness, finishing into a beautifully rich full-bodied, lingering experience.

And now for my impressions of this whisky…

• Appearance: The color of 100% Maple Syrup, i.e. dark amber.
• Aroma: Very rich smelling with oodles of sea spray, brown sugar, allspice, caramel, and, cinnamon. And there’s one more thing. This past week at work, someone has been toasting up some blueberry bread as a snack, and since my office sits about 12 feet from the toaster oven, I’ve had to smell it all week long (you’d think they would have offered me a slice!). That being said, there is a definite fruitiness coming through on this whisky, and since I can’t get this blueberry smell out of my head, I’m going to say that there is a hint of fresh baked blueberry bread in there too.
• Taste: Medium mouthfeel with just a bit of an oily texture. All of that sweetness in the nose is right there in the beginning with lots of brown sugar and vanilla. The baking spices kick in at mid-palate with prominent cinnamon, clove, and ginger spiced heat. It all comes together at the finish which is when you really get the Sherry influence on this whisky via lots of dried fruit and spice along with a slightly bitter aftertaste.
• ABV: 46.3%

I first opened up this bottle of the Bunnahabhain 12 back in mid-January. While there are some whiskies that take a bit of time to get used to, this is definitely not one of them. I enjoyed this whisky immediately thanks to its smooth, rich flavors and high drinkability (in moderation of course!). Although I don’t usually make repeat purchases, there are a few whiskies out there that I would (a) buy on more than one occasion, and (b) recommend to others or give to someone as a gift. The Bunnahabhain 12 is one of those whiskies. Great stuff and highly recommended.

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For a brief history of the Bunnahabhain distillery and yet another review of their 12 YO expression, check out the Chemistry of the Cocktail blog.

Drink, Learn and Linger at Village Whisky’s 1st Whisky Social

PHILADELPHIA, PA – On Thursday, April 18 beginning at 9:30 p.m., Chef Jose Garces’ sexy cocktail bar and brown liquor library, Village Whiskey (118 South 20^th Street, 215-665-1088), will host their first-ever Whiskey Social.  For $60 per person, including tax and gratuity, guests will enjoy an informative yet relaxed class on classic whiskey cocktails, followed by passed bites and a cocktail hour during which they may sample the drinks from the evening’s lesson.

“Whiskey is at the root of so many good, classic drinks,” says General Manager Paul Rodriguez, a whiskey enthusiast and connoisseur who will lead the social.  “We’re looking forward to a casual evening with our guests and the chance to get to know them a bit more over a few straight up, or rocks, cocktails and good food.”

Featured cocktails, including the Manhattan, Old Fashioned, Whiskey Sour and Sazerac, will be poured and served by Village Whiskey’s skilled bartenders, while guests are encouraged to ask questions and learn more about what distinguishes each cocktail and why specific whiskeys are used in each.  Guests will receive drink recipe books so they may take what they’ve learned and apply it to their home bar.

In addition, a sampling whiskey will also be passed along with a variety of snacks, such as Pickled Cherry Tomatoes and Beets, Deviled Eggs, Duck Fat Fries with Sly Fox Cheddar Cheese Sauce and a Variety of Sliders.  Guests will mix and mingle, getting to know each other as they learn more about the bar’s 80-plus whiskey selection.  The restaurant will be closed for this exclusive event, offering guests a rare chance to casually stroll throughout the space.  Tickets must be purchased in advance at villagewhiskey.com/social.

The Philadelphia Inquirer has called Village Whiskey “the ultimate height of low-down American decadence,” praising their “awesome parade of bottles” and the Village Burger, “my single favorite Philly burger,” according to food critic Craig LaBan.  Philadelphia Weekly gushed over their “cool and composed” service, “very good cocktails” and “rapture on a roll” burger, while Philadelphia magazine admired the “gorgeous bar,” “understatedly cool” vibe and “over the top” food.

Village Whiskey is open Sunday and Monday from 11:30 a.m. until 11 p.m., Tuesday through Thursday from 11:30 a.m. until midnight and Friday and Saturday from 11:30 a.m. until 1 a.m.  For more information, please visit www.villagewhiskey.com, follow them on Twitter (@VillageWhiskPHL) or call (215) 665-1088.

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A Bit of Cheese Talk With The Alemonger

About a week or so ago, G-LO agreed to answer some cheese related questions from our good friend The Alemonger. Click the above photo to read it for yourself. Proceed with caution! Don’t say we didn’t warn you.

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National Constitution Center’s “Cheers To Beer” Tasting Event

Don’t miss the final evening event for critically acclaimed American Spirits: The Rise and Fall of Prohibition 

Philadelphia, PA  –  Toast the “Beer Act” of 1933, which legalized beer prior to Prohibition’s repeal, during the National Constitution Center’s suds-filled Cheers to Beer tasting event on Thursday, April 4, 2013 from 5:30 p.m. to 8:30 p.m. Admission is $30 for museum members and $35 for non-members (ages 21+) and includes live music, heavy hors d’oeuvres, samples from local Philadelphia breweries, a commemorative souvenir tasting mug, and one of the final opportunities to tour American Spirits: The Rise and Fall of Prohibition, before it closes on April 28. Reservations can be made by calling 215.409.6700 or at constitutioncenter.org. Guests are encouraged but not required to attend in their best Roaring ’20s attire!

Participating breweries/distributors include: Batch 19, Dock Street Brewing Company, Prism Brewing Company, River Horse Brewing Company, Sly Fox Brewery, Stoudt’s Brewing Company, Triumph Brewing Company, Weyerbacher Brewing Company, and Yards Brewing Company. Specialty whiskey cocktails made with Jim Beam Devil’s Cut and Canadian Club Dock No. 57 also will be served.

Guests will tap their feet to live jazz music by the acclaimed Blue Vipers of Brooklyn, whose upbeat repertoire consists of tunes from the ’20′s and ’30’s, paired with classic blues and original works. For a memorable keepsake, guests can strike a pose in front of a ’20s era backdrop and have their photo taken by Peter van Beever Photography.

Beverages will be paired with an all-American menu prepared by Brûlée Catering including boneless buffalo chicken bites, BBQ pulled pork sliders, macaroni & cheese bites, crab tots, and a flatbread station. Vegetarian options also will be offered.

The Cheers to Beer event is the final of three exciting parties held throughout the run of the American Spirits exhibition.

Throughout the evening, guests can watch as the era of flappers and suffragists, bootleggers and temperance lobbyists, and real-life legends like Al Capone and Carry Nation come vividly to life in the National Constitution Center’s world-premiere exhibition American Spirits: The Rise and Fall of Prohibition. Spanning from the dawn of the temperance movement, through the Roaring ’20s, to the unprecedented repeal of a constitutional amendment, this first comprehensive exhibition about Prohibition explores America’s most colorful and complex constitutional hiccup. Featured artifacts include a Budweiser beer bottle and case from 1933, one of the first produced by Anheuser-Busch after Congress redefined “intoxicating liquors” to make beer legal.

American Spirits: The Rise and Fall of Prohibition is created by the National Constitution Center and curated by Daniel Okrent, Pulitzer Prize finalist and author of Last Call: The Rise and Fall of Prohibition.  Following its debut at the Center, the exhibition will embark on a nationwide tour.

During regular museum hours, admission to American Spirits: The Rise and Fall of Prohibition is $17.50 for adults, $16 for seniors and students, and $11 for children ages 4-12.  Group rates also are available.  Admission to the Center’s main exhibition, The Story of We the People, including the award-winning theatrical production Freedom Rising, is included.  For ticket information, call 215.409.6700 or visit www.constitutioncenter.org.

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Root for the Home Team at Iron Hill with the Release of “Phightin’ Phils Pils” and a Menu of Phillies-Inspired Hot Dogs for Opening Day

WILMINGTON, DE – On Opening Day, Friday, April 5, beginning at 12 noon, all nine Iron Hill Brewery & Restaurant locations will celebrate the return of baseball with the release of Phightin’ Phils Pils and a menu of Phillies-Themed Hot Dogs as the Phillies take on the Kansas City Royals.  Each restaurant will be showing the game live on TV and all specials are available on a pay-as-you-go basis.

“Phightin’ Phils Pils has become a game-day tradition for us,” says Director of Brewing Operations Mark Edelson.  “We’re thrilled to bring back this bright, refreshing beer and to welcome our Philadelphia Phillies back for another exciting season.”

Phightin’ Phils Pils is a Northern German-style pilsner that is brewed with traditional German noble hops for magnificent hop aroma and flavor.  It is a perfect spring-and-summer beer that also pairs beautifully with any of their baseball-centric hot dogs.  Phillies dogs will include:

• The Chili Chooooooch Dog, topped with beef and bean chili, cheddar cheese and chopped onions.
• The Reuben Amaro Dog, topped with sauerkraut, Swiss cheese and thousand-island dressing.
• The J-Roll Dog, with smoked pork, creamy coleslaw and sweet mustard sauce.
• The Papelbon Dog, with smoked bacon-tomato jam, chopped red onion and cheddar cheese.
• The Galvis Dog, wrapped in bacon and topped with pico de gallo, avocado, jalapeno peppers and crema.
• Harry the K-Dog, with sauerkraut, chopped onion and spicy brown mustard (“outta here” good!).
• The Ruf Ruf Dog, with egg salad, crumbled bacon and roasted long hot peppers.
• The Hamels Dog, with coleslaw, chopped bacon and spicy mustard.
• The “Chase Utley, You are the Man” Dog, with avocado, tomato, red onion and bleu cheese sauce.
• The Charlie Dog, with chopped onion, tomato, relish, mustard and ketchup.
• The Bull Luzinski Dog, with barbecue onions, smoked bacon and cheddar cheese.

Founded by home brewers Kevin Finn and Mark Edelson and restaurateur Kevin Davies in Newark, DE in 1996, Iron Hill Brewery & Restaurant has blossomed from one restaurant and brewery to nine locations across the mid-Atlantic with a tenth location in Voorhees, NJ scheduled to open in 2013.  Each restaurant is dedicated to producing and serving top-quality hand-crafted beers and cuisine in a warm and hospitable setting, and all are open seven days a week for lunch and dinner.

Locations include:  Newark, DE (147 East Main Street, 302-266-9000);  Wilmington, DE (620 Justison Street, 302-472-2739);  Media, PA (30 East State Street, 610-627-9000);  West Chester, PA (3 West Gay Street, 610-738-9600);  North Wales, PA (1460 Bethlehem Pike, 267-708-2000);  Phoenixville, PA (130 East Bridge Street, 610-983-9333);  Lancaster, PA (781 Harrisburg Pike, 717-291-9800);  Maple Shade, NJ (124 East Kings Highway, 856-273-0300);  and Chestnut Hill, PA (8400 Germantown Avenue, 215-948-5600).

For more information about Iron Hill Brewery & Restaurant, or to make a reservation at any of their locations, please visit www.ironhillbrewery.com, follow them on Twitter (@ironhillbrewery) and like them on Facebook.

A few weeks ago, The Alemonger sent me a photo via text (for those of you that sweat the details, this happened on February 23rd at 5:01 PM) of the latest Maine Beer Company beer (i.e. Lil One) that he purchased at the Wegman’s Wine and Spirits store in Cherry Hill, NJ. Until I received his text, I had never heard of this beer. I like to think that I am up on the whole Craft Beer scene, but the truth is that there is way too much going on for me to keep up.

During out brief text chat, he claimed that he TRIED to get me one, but alas, he purchased the LAST bottle in stock. Only The Alemonger knows what really went down that afternoon, and given his propensity for being tight lipped when the circumstances demand it, I suspect that I will never know the truth about the Wegman’s inventory at his time of purchase. Thankfully, after a brief dinner at Pei Wei with the wife and kids a week or two after The Alemonger’s text, I made a quick stop at the aforementioned Wegman’s Wine and Liquor store and managed to secure a bottle of Maine Beer Company’s Lil One for my very own.

Here is what Maine Beer Company has to say about their Lil One:

This is our big winter beer. Hoppy, balanced, and full of warm belly cheer. Kevin created this brew and named it after his newborn daughter. This one got brewed once this year, and we hope that it brings some light to these cold, dark months. Drink it fresh!

And now for my impressions of this beer…

• Appearance: Cloudy red-orange color. Thick off white foam that maxes out at around 1.5 inches and then dissipates slowly. Clingy lacing as you drink it down.
• Aroma: Rich, resinous hop aroma upfront with a fresh baked shortbread cookie sweetness coming through in the background.
• Taste: Moderately carbonated with a very creamy mouthfeel. Starts off with that malty sweetness which has a cane sugar and honey like quality. The bitter hops kick in at mid-palate, but they don’t dominate the flavors since that sweetness is there to lend some balance. The bitterness intensifies at the finish, but never becomes overwhelming. Dry, astringent finish with the alcohol finally showing up to say hello.
• ABV: 9.1%

Maine Beer Company has done it again! Lil One is one seriously flavorful, and beautifully balanced beer. It has some serious hops for sure, but it also has a solid malt backbone to keep those hops in line. I know their beers are a tad on the expensive side (this half liter bottle cost me $7), but I think they are worth every penny. Any brewer that goes to the trouble of printing “Drink it fresh!” on one of their labels FOUR TIMES is obviously very serious about delivering a quality product to their customers. Cheers to a job well done!

With the Superbowl on the TV and friends and family over until at least halftime, I had to provide some liquid refreshments. For my brother, a six pack of Labatt’s would do. However, for some of the craftier members of the viewing audience, I selected two bombers from Mikkeller: the Invasion IPA and the Beer Hop Breakfast. Sadly, the Invasion IPA went down a little too fast for notes but I was able to keep my wits about me long enough to put together a few notes on the Beer Hop Breakfast. G-LO and I had split a bomber of the Mikkeller Draft Bear and I just had to go back for more when I saw the two bottles over at Roger Wilco.

Mikkeller is my new favorite brewer as they are a gypsy brewer and don’t actually have any facilities of their own and borrow capacity from brewers in Denmark, Norway, Belgium, the United Kingdom, and the United States. I love that it is possible to operate a brewery without any actual plant. All you need are some great recipes and a relationship with a brewery with excess capacity, and you too could be in the beer business. The Beer Hop Breakfast is brewed at Amager Bryghus, a Danish microbrewer known for their Hr. Frederiksen (a Russian Imperial Stout), their Rugporter (an American Porter) and their Sundby Stout (an American Stout).

Here is what Mikkeller has to say about the Beer Hop Breakfast (at least I think this is what Mikkeller says as the Google translator has taken the Danish to English):

An Oatmeal Stout brewed with: water, malt, hops and yeast. Special version with extra hops and tørhumlet with Simcoe and Columbus. Coffee (Idido, lysristet) from Denmark’s coolest coffee guys Coffee Collective.

I found this beer to be…

• Appearance: Black, thick with lots of tan foam.
• Aroma: Cereal grains and coffee grounds with a light hoppy note.
• Taste: Sweet and creamy with a heavily roasted character and a bitter, coffee bite in the finish.
• ABV: 7.5%

This was a nice blend of an oatmeal stout, a breakfast stout, and a black IPA with just the right amount of oatmeal stout, hops, and coffee. Once again, I am left wanting and must go in search of more Mikkeller.

On January 20th of this year, Josh Zollweg of joshZie’s Whisky Review created a group on Facebook called Whisky Bloggers. As of this writing, the Whisky Bloggers group consists of 99 members with incredibly diverse backgrounds. While there are several members that I consider professionals in the whisky industry (i.e. whisky-centric journalists and published authors, whisky retailers, whisky importers, brand ambassadors, etc.), the majority of the members blog about whisky in their spare time. Though our backgrounds may be diverse, we all share a love of this wonderful spirit and a willingness to share our whisky drinking and whisky blogging experiences with each other and the global whisky community.

One of the most active members in this group is Johanne McInnis of The Perfect Whisky Match blog. As I have learned through our numerous interactions on Twitter and Facebook, Johanne is one of the most enthusiastic whisky lovers on the planet. Much like Joshua Feldman of The Coopered Tot blog, Johanne has perfected the art of weaving the #WhiskyFabric. While there may be some exclusive whiskies out there that few of us will ever get to sample, thanks to people like Josh and Johanne, the whisky blogging community is incredibly inclusive and I am extremely grateful to be a part of it.

In addition to weaving the #WhiskyFabric, Johanne is chock full of whisky-centric ideas. Below is her #FlashMobBlog idea which is the subject of today’s post:

ST PATRICK’S DAY BUSHMILLS BLACK BUSH BLOGGING! 4:00 PM Greenwich Mean Time. 

The point is to have as many whisky writers/bloggers/vloggers post on St. Patrick’s Day (concurrently if we can arrange it) about an affordable and easily accessible whiskey. Would be awesome to see how many different countries/people take place. Post whatever you like, just POST!!!

The point of a FLASH MOB is to take people by surprise and storm! So, let’s create the largest joint blogging/writing review/story about a whisky.

This has never been done before so let’s do it and have some fun! For those who may not be interested in actually posting, any help to spread the word would be FANTASTIC!

Thanks all,

Johanne

As of this writing, there were 24 confirmed participants in this whisky blogging experiment. Links to each of their blogs will be included at the end of this post.

Now that you know what this #FlashMobBlog business is all about, let’s get on with our review…

Limpd’s Tasting Notes

• Appearance: Light golden-yellow with nice legs.
• Aroma: Soft with hints of vanilla, menthol and astringent.
• Taste: A little thinner than the legs would suggest. Sweet with a peppery, then cinnamon spice (not quite a Big Red) followed by a slight warming heat with the customary flavors of a meadow and a faint hint of ash.
• ABV: 40%

Conclusion: I am a big fan of Irish whiskies as I love the sweet hits of sugar, honey and vanilla and look forward to the notes of heather and mint. I usually go for Jameson, Red Breast or Midleton so the Bushmills was a nice change of pace. I was a little surprised by the spice and heat as the ABV would have suggested a more muted flavor profile and the nose gave no indication of the heat. If this were bottled at a higher ABV, it might bring it into the Red Breast category. As it is currently bottled, I would put it on a par with the special Jameson bottlings (the Gold or the Crested Ten).

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G-LO’s Tasting Notes

• Appearance: Pale copper copper with lots of thick, slow moving legs.
• Aroma: Quite muted on the nose when I first poured it into my glass. Letting it rest and open up definitely helps to bring out all of the aromas. The Sherry cask influence is readily apparent. Fruity at the onset with hints of raisins and ripe bananas. Also getting some cinnamon, allspice, and vanilla.
• Taste: Medium mouthfeel with just a touch of oiliness. Much more heat than I was expecting. The sweetness in the nose carries through to the palate and brings a healthy dose of cinnamon spice to warm the front third of my tongue. The heat intensifies at mid palate and leads you to a soothing and lightly spiced finish. There’s a a bit of a cigar tobacco aftertaste that fades after about a minute.
• ABV: 40%

Conclusion: When the Whisky Bloggers group picked the Bushmills Black Bush as the subject of Johanne’s #FlashMobBlog experiment, I was a bit disappointed. While I definitely enjoy Irish Whiskey (the Redbreast 12 and 15 are my favorites by a country mile), I have always found them to be on the gentler side of the whiskey spectrum since it’s no secret that I prefer a more robust spirit.

About two weeks ago, Limpd was kind enough to let me sample several of his Irish whiskeys alongside the Bushmills Black Bush. I am happy to report that the Bushmills Black Bush stacked up quite nicely against the competition. Although I preferred the Redbreast and Jameson 12 year old expressions, I would say that this whiskey was just as good as the Jameson Crested Ten, and several notches above the standard issue Jameson. My only complaint with the Bushmills Black Bush is that I wish it was bottled at a higher ABV since this would definitely help to intensify the finish.

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As promised, below are links to all of the whisky bloggers that participated (my apologies in advance to any that I may have missed!) in this #FlashMobBlog experiment:

• The Perfect Whisky Match
• The Coopered Tot
• Malt Imposter
• The Casks
• A Wardrobe of Whisky
• What Tastes Good
• joshZie’s Whisky Review
• Whisky Discovery
• A Measure Of Whisky
• Miss Whisky
• Whisky Wednesday
• Whisky Plus
• Freaky Whisky
• GJR’s Whisky Blog
• Malt Fascination
• The Toshan Man
• Tom’s Whisky Reviews
• A Dram Good Time
• Dramming
• Whisky Bros

My better half gave me a sampler of the historic ales from Scotland. This sampler pack is from Williams Brothers Brewing Company, a Scottish brewer that began “operations” in 1988 using a single recipe and space at a 5 barrel brewery. Today, Williams Brothers is the sole remaining brewer in Alloa, Scotland and has a line-up of 24 beers. A part of this line-up consists of the 4 bottles from the sampler. Made with such fine additives as elderberries, heather, kelp and pine, I wasn’t quite sure whether to thank her or quietly dispose of the sampler in the recycle bin. Not one to waste a beer, I chose the former and placed the bottles in the mini-fridge until such time as I had worked up enough nerve to give them a try. At New Year’s Eve, I gave the Fraoch Heather Ale and the Ebulum – Elderberry black ale a try. Now, it was time to break down and give the Seaweed Ale a try. While I am all for experimentation in the fermentation process, I have to admit that the use of seaweed had a bit worried. In an attempt to assuage my fears, I consulted the Williams Bros. website.

Here is what Williams Brothers has to say about the Kelpie Seaweed Ale:

Prior to the 1850′s Scottish coastal alehouses brewed with malted barley, grown in fields fertilised by seaweed. This environment gave the barley a very specific flavour which we recreate by the inclusion of fresh seaweed in the mash tun. A rich dark chocolate ale, which has the aroma of a fresh Scottish sea breeze and a distinctive malty texture.

I found the Kelpie to be:

• Appearance: Mahogany with light foam.
• Aroma: Roasted malt, chocolate, a little coffee, roasted nuts and dried fruit.
• Taste: A little thin, a little flat with a fair amount of sweetness and a slight acrid, coffee flavor in the finish.
• ABV: 4.4%

This looked and smelled like a beautiful beer. Unfortunately, it lost a little something in the bottle. I found it too be just okay and not all that remarkable.

The last bottle was the Alba Scots Pine Ale. I suspected this would be more like a Belgian Ale with the obvious pine flavors and a lot of hops and after a quick consultation with the Williams Brothers site (they call it a “Tripel”), I was pretty sure I was correct.

Here is what Williams Brothers has to say about the Alba:

A traditional Highland recipe, popular in Northern Scotland until the end of the 19th Century. This “triple” style ale is spiced with sprigs of spruce and pine, harvested in the spring and brewed with only a small token handful of hops . Break out the goblets and pour with abandon. Rich, tawny and best enjoyed at Room temperature.

I found the Alba to be:

• Appearance: Cloudy, orange (like orange blossom honey) with a quickly dissipating foam.
• Aroma: Sweet malt, citrus and pine.
• Taste: Sweet and a little syrupy with a very citrusy (apricot nectar) flavor and a slightly tart, soft hoppy finish.
• ABV: 7.5%

This was undeniably the best of the four that I sampled. I would probably rank them Alba, Fraoch, Ebulum and Kelpie. The Alba tasted like a traditional tripel and had all of the flavor that one would expect from a good Belgian beer. Once again, I must thank my better half for her unique purchase as it provided me with an opportunity to try four distinctive beers.

Philly Farm & Food Fest Introduces ‘Local Libations Lounge’ At The 2nd Annual One-Day Marketplace Event

Before I get into my event review, here is a bit of information about the Brewer’s Plate taken directly from a Fair Food Philly press release:

Fair Food, a nonprofit organization uniting local farmers, business and consumers, presents The Brewers Plate at National Constitution Center Sunday, March 10, 2013 from 5:30-9:00 PM. The organization’s largest, most popular and well-established fundraiser is truly a unique event uniting more than 50 local culinary outlets with an expected thousand attendees.

Outlet and beer pairings in the General Admission area are as follows:

• Brauhaus Schmidt/Street Food Philly and Neshaminy
• City Tap House and Troegs
• Fair Food Farmstand with McKenzie
• Iron Hill and Iron Hill
• Kennett Restaurant and Yards
• Khyber Pub Pass and Sly Fox
• London Grill and Desiato Cider
• Varga Bar and Brooklyn Brewery
• SPTR and Philly Brewing Co.
• Southwark and Nodding Head
• The Belgian Café and Fegleys
• Tria and Victory
• White Dog Café and Dogfish
• Alla Spina and Stoudt’s
• Keatings and Cricket Hill
• Guerrilla Ultima BBQ and Dock Street
• Field House and River Horse
• Bard Ferdinand and Lancaster
• El Camino Real and Weyerbacher
• Cedar Point Bar and Kitchen and Boxcat
• McCrossens and Prism
• Triumph and Triumph

Each restaurant has a little over a week to get creative with local dish ideas. Many of the restaurants and breweries are keeping their serving items under wraps as a surprise for attendants, but some interestingly imaginative dish ideas include Alla Spina’s mortadella hot dogs with red cabbage and pickles paired with Stoudt’s Karnival Kolsch; Cedar Point’s grilled cheese stuffed with BBQ portabella and apple slaw and Boxcar’s Mango Ginger IPA; and White Dog Café’s house-made scrapple sliders with Dogfish’s Chicory Stoudt. Additionally, lucky VIPrs will sample Victory’s newest not yet on the market creation and Weckerly’s Ice Cream ‘Man Full of Trouble’ flavor (porter with chocolate covered shortbread) created specifically for the event.

Keeping in mind that the list above does NOT include the food and beer pairings that were going on in the VIP area, and the desserts and spirits that were being served in the Speakeasy area, there is only one way to describe my experience at this year’s Brewer’s Plate: overwhelming, but in a very very good way! There was so much food and drink available, and I tried so many different things in such a short period of time, that by 7PM (90 minutes into the event with 120 minutes to go), I was really wishing that I owned a pair of Sansabelt pants.

While I would love to talk about every Craft Beer and food thingy that I consumed during this event, the truth is that we were moving so fast that I didn’t have time to take notes (I was also trying to get some decent photos AND socialize a bit, so multitasking was becoming increasingly difficult as I ate and drank my way through the evening. I know, I know. Poor me! ). Whether it was one of the casked Ales from Forest & Main, the Eclat Hop Wallop Infused Chocolate Truffles, the Duck Confit-Foie Gras Banh Mi (try saying THAT three times fast after having a few beers) from London Grill, the always superb Capogiro gelato, or even the beer-cured salmon from Bar Ferdinand, I can honestly say that everything which I consumed throughout the course of this 3.5 hour eating and drinking extravaganza was excellent.

One of the most interesting parts of the evening occurred at 7:15 when we took part in a beer and cheese pairing session which was led by Aimee Olexy of Talula’s Table in Kennett Square and Talula’s Garden in Philadelphia. Once again, I can’t remember the names of all the cheeses and beers we consumed, but I do remember the first beer/cheese pairing which I thought was particularly interesting…

On the morning of the event, Aimee whipped up a batch of fresh ricotta (which was of course made from locally sourced and uber fresh milk) that she planned to serve at these tastings. The ricotta was layered atop some home made granola, and we were instructed to try it with a wee sample of Troegs JavaHead Stout. I was truly blown away by this combination because the creaminess of the ricotta, the crunchiness and mild sweetness of the granola, and the boldness of the Stout all played together so beautifully that I can totally imagine having something like this for dessert. All of the other beers and cheeses were also outstanding, but once again, I can’t remember any other details. My only complaint about this portion of the evening has more to do with my approach to all of the eating and drinking than with the beer/cheese tasting itself. When you plan to consume vast amounts of food and drink at an event like this, the key to survival is constant movement (and Sansabelt pants!). As I told The Wookie at the beginning of the beer/cheese pairing, I liken what I was feeling when I first sat down at the table to fresh mixed concrete, i.e. as long as the concrete mixer keeps moving you’re fine, but once you pour it, it will start to set. Again, my fault, not theirs.

In addition to Craft Beer and fantastic food, there were also a bit of high test libations on hand to sample in The Speakeasy and VIP areas. The Philadelphia area is home to some outstanding brewers, but there is also a bit of a distilling Renaissance going on as well. Philadelphia Distilling brought their Bluecoat Gin and Vieux Carre Absinthe, Art in the Age brought their Root, Snap, Rhubarb, and Sage, and Dad’s Hat brought their White Rye and Rye Whiskey. I never made it to the Art in the Age table, but I did get to try the Vieux Carre Absinthe and Dad’s Hat Rye Whiskey. Both were highly enjoyable and served as a fine intermezzo as we took a small break from all of the Craft Beer and fine food.

While the food and drink were wonderful, what really made this event truly special were the people. From the volunteers and security people, to the people working at the tables pouring our drinks and serving our food, to all of those in attendance, the National Constitution Center was overflowing with enthusiasm and good cheer! Brewer’s Plate 2013 was an evening that I will talk about often. I can’t wait to see what they (literally) cook and brew up for next year’s 10th Anniversary event!

Just two more things…

#1 – In between all of the eating and drinking, I tried my best to do a bit of socializing as well, because as I said just one paragraph ago, it’s the people that made this event truly special. During the event we ran into Mr. and Mrs. Miracle Max, Pete LaVerghetta and his wife,  Ryan Hudak of the In Search of Beer blog who was there with his wife Leanne, Sean Mellody of Mellody Brewing, Ethan (thank you for not sporting the mankini!) of the Brewniversal blog, Dorrie of the Food Muses blog, Michele of the Stouts and Stilettos blog, and the Official Unofficial Photographer of all things Philly Beer, Stephen Lyford. It was a pleasure to share a drink with all of you!

#2 – Below are some photos that I took throughout the event. Hope you enjoy them!

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Many thanks to the good people at Fair Food Philly for inviting us to this outstanding event!

I bought this bottle of Petrus Aged Pale by mistake during a recent lunch time beer run to The Foodery. I know what you’re thinking. How does one buy a beer by mistake? Here’s how it happened…

After reading a positively mouth watering review of a Petrus beer on the I Think About Beer blog, I decided that I just had to pick up a bottle ASAP. The problem is, I picked up the wrong Petrus beer (the review was of an Oud Bruin, not a Pale Ale). Of course I didn’t realize this until I got home that night, but since I like Belgian beer immensely, and since I was curious to try any beer made by Petrus, I wasn’t too upset by my mistake.

Before I get to the review, here is what Bavik Brewery, the maker of Petrus Belgian beers, has to say about this beer:

Aged? Many beers have a long maturation, but this one has only 24-36 months in oak barrels. Pale? This beer has an old gold to bronze color, rather than the burgundy more common in the breweries of West Flanders. This is the ‘mother beer,’ used in various quantities to blend with the other Petrus beers, and to give them their unique and very distinctive taste. This mother beer is rather sour with a bite like the best Brut Champagnes. A connoisseur’s delight! The only one of its kind on the U.S. market.

Let’s see if picking up the wrong beer was a complete blunder or just a happy accident…

• Appearance: Moderately cloudy, golden yellow color. Thick white foam that tops out at about 1.25 inches. Eventually settled down to a thin layer of foam that entirely blankets the top of the beer. Moderate lacing.
• Aroma: Strong citrus and dried apricot aroma. Slight sour cherry scent in the background as well as a bit of clove.
• Taste: Very smooth and creamy mouthfeel with lots of tiny, fizzy bubbles that tickle your tongue. Starts off with sweet and sour cherry flavors. Perhaps a bit of Granny Smith Apple tartness as well. Becomes even more tart and acidic at mid-palate. Dry and somewhat mouth puckering finish.
• ABV: 7.3%

Talk about an absolutely delicious beer! I really enjoyed the Petrus Aged Pale and am very happy that I picked it up by mistake. While the label on the back suggests that you serve this beer at a chilly 45 to 50 degrees, I actually enjoyed it more and more as it warmed up to room temperature. This is yet another beer that I would love to try alongside a rich and flavorful meal. The Petrus Aged Pale is a great beer that is well worth seeking out.

By now many of your readers may have already given up on their “get in shape” or “get organized” New Year’s resolutions. But it doesn’t mean that it’s too late to make a new one that they might actually be able to keep and love: try new beers.

To get them started, we recommend Indio, which has been available in the US for less than a year.  This dark Mexican beer is known for its malt character and light caramel aroma, and has been brewed and distributed by Cervecería Cuauhtémoc Moctezuma in Mexico since 1893. Indio is available at retail, bars and restaurants in different markets across the U.S.

If you haven’t tried Indio and would like to make it a part of your own “new” New Year’s resolution, I’d be more than happy to send you samples for your tasting and review.

Since I am always willing to try a new beer, I decided to accept Berenice’s generous offer. My real motivation for wanting to try these beers is that I have yet to drink a Mexican beer that I truly enjoy, so upon reading the Indio description, I was instantly intrigued.

In addition to the samples of Indio, we also received samples of Tecate and Bohemia, hence the word trifecta in the title of this post.

Let’s see if these beers are winners…

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Indio

What Cuauhtémoc Moctezuma Brewery has to say about this beer…

Indio is a dark-colored beer with lighter shades of sweetness that reduce their level of bitterness, because its unique flavor offers a very special combination, the characteristics of the force and intensity of land beers made for cold weather like the Europeans with freshness and transparency that are customary in essentially warm countries like ours.

What we say…

G-LO’s Tasting Notes

• Appearance: Clear, reddish brown color. Zero head retention and lacing.
• Aroma: Not much of a nose. Maybe some faint malt (tea biscuits?) and a hint of lemon.
• Taste: Thin and watery with very little carbonation. Quite bland with a hint of malt sweetness and little to no bitterness.
• ABV: 4.5%

Conclusion: The darker color suggests some rich, roasty malts, but unfortunately, all I’m getting is a bland lager. The nicest thing I can say is that it might be refreshing on a really hot day. Then again, so is a glass of water.

Limpd’s Tasting Notes

• Appearance: Clear, reddish amber. Nice fluffy head and good lacing.
• Aroma: Malt, citrus and a faint hint of hops.
• Taste: A little like a watered down beer; thin and no carbonation. Overly sweet with none of that hoppy tang bite.

Conclusion: This is supposed to be a Märzen style beer so while it is certainly had a mild hop flavor; it lacked all of the toasted malt flavor as well. Maybe there was some problem with shipping from Mexico or maybe the beer was just a little beyond its born on date but the bottles seemed a little flat. If that is not the case, then this is a very mediocre beer.

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Tecate

What Cuauhtémoc Moctezuma Brewery has to say about their beer…

Tecate is a pilsner beer characterized by a robust body with a balanced flavor. Made with 100% natural ingredients that gives the consumer a high quality balanced flavor.

What we say…

G-LO’s Tasting Notes

• Appearance: Liquid gold in a glass with not much in the way of foam or lacing.
• Aroma: Once again, there isn’t much in the way of aroma. MAYBE a hint of citrus, but I’m really reaching hear.
• Taste: More of that thin and watery mouthfeel again. Light and fizzy carbonation. Good bit of sweet malt with a smattering of bitterness for balance. Wet cardboard aftertaste.
• ABV: 4.5%

Conclusion: While it was better than the Indio, that’s not much of a compliment. A forgettable beer.

Limpd’s Tasting Notes

• Appearance: Clear, yellow gold with a quickly dissipating head and some lacing.
• Aroma: Sweet, doughy or yeasty and not much else.
• Taste: Like the Indio, it is a bit flat and watered down. A little sweetness in the front and then just the faintest hint of something to neutralize the sweetness.

Conclusion: This was very reminiscent of a mass produced beer; wet, somewhat refreshing but otherwise unremarkable. I paired the Tecate with a cheesesteak and it did its job; it was a good complement to the meal.

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Bohemia

What Cuauhtémoc Moctezuma Brewery has to say about this beer…

His personality is known for its rich aroma and a rich, full flavor, the result of a craft in which they operate only ingredients of the highest quality.

What we say…

G-LO’s Tasting Notes

• Appearance: Clear, golden yellow color. A big goose egg as far as foam and lacing goes.
• Aroma: I hath stuck my schnoz into the glass and I hath plucked out a faint hint of lemon zest. That’s all she wrote!
• Taste: Slightly creamy mouthfeel with some light and fizzy carbonation. A hint of sweet malt with some mild hop bitterness from start to finish. Clean, crisp finish with a mild, lemony aftertaste.
• ABV: 5.3%

Conclusion: Much more flavorful than the Indio and Tecate. I recall having this several years ago during a 40th birthday trip to Playa Del Carmen, Mexico. From what I remember, it paired very nicely with the Taco Al Pastor that I ordered at a bar in the center of town. I liked this beer then, and I like it now. It’s not a great beer by any stretch, but it’s a definite step up from the usual Bud/Miller/Coors product.

Limpd’s Tasting Notes

• Appearance: Clear, yellow gold (about two shades lighter than the Tecate) with a little bit of quickly dissipating foam and some lacing.
• Aroma: Malt, earthy (grasses, heather) and a hint of citrus.
• Taste: A little thicker with some carbonation. A decent balance between sweetness and bitterness but still lacking in any really, interesting taste.

Conclusion: As a German Pilsener, I was expecting this to be good bit hoppier. Instead, I was treated to another beer with a rather muted flavor profile. It was a notch above a mass produced beer.

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Many thanks to Berenice Gonzales of FORMULATIN for sending us these very generous samples!

1.6 Miles Worth of Beer, Booze, and Cocktails in Center City Philadelphia

While there are only six Center City Philadelphia bars tagged in the map shown above (two of which I have never been to!), that only scratches the surface with regards to the number of eating and drinking establishments in the City of Brotherly Love. It’s no secret that the “It’s just the booze dancing…” crew loves a good old fashioned bar tour (or in the local parlance, a pub crawl), especially when it happens in one of the greatest beer drinking cities in America, but with so many places to go, you best have a plan!

Thanks to David Wondrich and the good people at Esquire Magazine, planning a bar tour has never been easier. The following 12 step infographic titled “How To Do A Bar Tour” was included in the “Man At His Best” section of the March 2013 issue:

Click the pic to see a full sized version in a new window.

Over the past few years, we have done several of these bar tours (Philly Beer Week 2010 and Philly Beer Week 2011 are prime examples), and I am happy to report that Esquire Magazine’s tips are absolutely correct. Pick a theme and a few destinations. Keep the group small. Eat. Keep moving. Have an exit strategy. And most important of all, get home safely! Follow these simple steps and you too will have a fun filled night (or afternoon and early evening in our case) on the town.

If you have any bar tour/pub crawl tips, feel free to share them with us in the comments below. Cheers!

One more thing…

If you happen to live in Philadelphia, or plan to visit our fair city anytime soon, pay a visit to the In Search Of Beer blog for several Philly Craft Beer itineraries. Our buddy Ryan has done all the hard work so that you don’t have to!

Last Fall, I was lucky enough to travel to the old sod over Jersey Week. A part of my spoils was a bottle of Jameson’s Crested Ten. This is sort of tweener, somewhere between the original Jameson and the more refined 12 but at a price point that is a lot closer to the original Jameson than it is to the 12. After I had made my selections at the Duty Free Shop in Dublin, the clerk commented on what a value the Crested Ten was. A quick look at the Celtic Whiskey shop reveals that the” brand was launched in 1963 and is Jameson’s oldest bottled brand. Not 10 years old as the name suggests, it is a fuller, richer, spicy, sherried version of the regular Jameson with the majority of the blend being 7-8 years with approximately 60% of the blend being pot still and 40% grain. Full-bodied with soft, delicate sherry undertones, toasted wood, perfectly balanced with fruit, spices and chocolate.” They go a step further and include a quote from Jim Murray’s A Taste of Irish Whiskey:

A whiskey of great finesse which is balanced beautifully between sweet and dry, light notes and heavy ones. Like all great Irish whiskeys, for the most satisfying results, this should not be sipped but taken by the mouthful and swallowed slowly.

I found the Crested Ten to be:

• Appearance: Golden honey with good legs
• Aroma: Toffee, heather and faint hint of mint tea.
• Taste: Spicy on the tongue (peppery) with a nice balance of sweetness (toffee, vanilla and mint) and a velvety smooth, warming finish.
• ABV: 40%

Lately, I have found that bottles at 40% ABV have become almost too soft and lack that oomph that is clearly discernible from something bottled at 43% – 46%. My complaint has been that what the spirit may have developed in smoothness it lost in an almost watered down quality. This was certainly not the case with the Crested Ten. Truth be told, I am a huge fan of all things Jameson; from the Original, to the Gold, to the 12 and the 18 to Red Breast and Midleton; just put it through their quality checks and put John’s signature on the bottle and I am sold. And, the Crested Ten did not disappoint. My only gripe, the bottle was only a 700ml. So, now I must savor what is left and keep it from the fellows. This will not make an appearance at Dregs Night.

Filed under: Booze Review, Jameson Tagged: booze, Drinkwire, Irish Whiskey, Jameson, Jameson Crested Ten, Liquor, Review, Reviews, Sherry cask, Spirits, Whiskey, Whisky ]]> http://boozedancing.wordpress.com/2013/03/06/whiskey-review-jameson-crested-ten/feed/ 11 limpd Jameson Crested Ten http://boozedancing.wordpress.com/2013/03/04/beer-review-boaks-monster-mash/ http://boozedancing.wordpress.com/2013/03/04/beer-review-boaks-monster-mash/#comments Mon, 04 Mar 2013 16:00:16 +0000 limpd http://boozedancing.wordpress.com/?p=11512 ]]>

Briefly abandoning my love of the mixed six, I went out and picked up a couple of six packs (a number of sharing opportunities were on the horizon) from Kress Liquors. One of those six packs was the Boaks Monster Mash. I was intrigued for two reasons. First, I had the opportunity to try Boaks at last year’s Brewer’s Plate. At that time, I was treated to a sample in three stages of aging from Brian Boaks, former homebrewer turned microbrewer. It was a unique and eye-opening experience. The second reason involved the style of the Monster Mash. I love a good Russian Imperial Stout or RIS (not to be confused with a R.O.U.S. or Rodent of Unusual Size which is obviously something completely different). Boaks has four other beers in their line-up:  The Abbey Brown Ale, the Double BW (Belgian Wheat), Two Blind Monks (a Belgian Dubbel) and Wooden Beanie (an aged version of the Abbey Brown Ale mixed with vanilla beans and aged in Jack Daniels barrels).

Here is what Boaks has to say about the Monster Mash:

This Russian Imperial Stout is an intensely flavorful beer. Chocolaty, roasty, fruity, and bittersweet, with a hidden alcohol presence. This beer was designed to be sipped slowly on a cool evening in a nice cognac glass. Let it warm up to get the full flavor. This beer won Best in Show at the 2005 NJ State Fair when Brian was home brewing.

I found this beer to be…

• Appearance: A dark brown (almost black) with lots of slowly dissipating, fluffy tan foam.
• Aroma: Sweet, roasted malt and coffee grounds with a little hops and a little citrus.
• Taste: Chocolaty with a syrupy sweetness and an acrid coffee bite with a slightly bitter, hoppy (and maybe a hint of licorice) in the finish.
• ABV: 10%

This was a very nice effort from a micro-microbrew. The balance could have been a little better but the combination of flavors was very nice. And, for an ABV of 10%, the Monster Mash wasn’t overly boozy and paired really well as an after dinner/dessert beer.

Event Emcee Kacie McDonnell with Stephen Diaz of 10 Arts and Ryan Lax of The Ritz Carlton Philadelphia

On Wednesday, February 27th (i.e. two nights ago), Limpd and I attended the American Spirits Bartender Competition at the Stratus Rooftop Lounge which is located on the top floor of the Hotel Monaco in Old City Philadelphia. This event was sponsored by the National Constitution Center as part of their current exhibition, American Spirits: The Rise and Fall of Prohibition, and featured 1920′s inspired cocktails made by four different bartenders from four different Center City Philadelphia hotels.

Much like in an Iron Chef competition, each bartender was required to incorporate one specific ingredient into each of their cocktail creations. For this particular competition, the required ingredient was Bluecoat Gin which just happens to be distilled in Philadelphia and which was also a sponsor of the event.

Below are the names of the host, judges, and bartenders that participated in this event:

• Event Emcee – Kacie McDonnell,Fox 29′s Good Day Philadelphia Traffic Reporter.
• Judges – Laura Burkhardt, Where Magazine; Marisa Magnatta, WMMR’s Preston and Steve Morning Show; Maria Papadakis, host of Out and About on Philly.com; and Brian Sims, PA State Representative.
• Bartenders – Stephen Diaz of 10 Arts, The Ritz Carlton Hotel; Nate Churchill of XIX, Hyatt At The Bellevue; Chauncey Scates of Square 1682, Palomar Hotel; and Bess Gulliver of Stratus Rooftop Lounge, Hotel Monaco.

During our two hour stay at the Stratus Rooftop Lounge, we tried each of the cocktails (all four were quite quaffable!), enjoyed some light snacks, talked with all of the bartenders about their creations, met several people that work in some aspect of the growing Philadelphia nightlife and entertainment industry (i.e. a representative from Philadelphia Distilling, the founder of Drink Philly, the marketing and PR people from the National Constitution Center), and we even had a brief word with a local celebrity (Fox 29′s Howard Eskin). This proved to be yet another wonderful event which we were lucky enough to attend.

In the spirit of “a picture is worth a thousand words“, below are some photos from the event for your viewing pleasure…

And for your drinking pleasure, below are recipes for the four cocktails that were served during the event:

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The “Guest Favorite” Award Winning Cocktail: The Red Fizz Charleston by Stephen Diaz of 10 Arts, The Ritz Carlton Hotel

• 2 oz. Bluecoat Gin
• 1 oz. St Germain.
• 1.5 oz. Fresh Raspberry Syrup
• .5 oz. Fresh Lemon Juice

Shake with ice and strain into a cocktail glass. Top with a splash of Dry Brut Champagne. Garnish with a fresh lemon twist and skewered fresh raspberries.

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The “Judge Favorite” Award Winning Cocktail: Orange Blossom by Nate Churchill of XIX, Hyatt At The Bellevue

• Bluecoat Gin
• Fresh Lemon Juice
• Fresh Orange Juice
• Honey
• Dashes of Bitters

Serve in an 8 ounce mason jar or shot glasses. Garnish with orange zest.

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Limpd’s Favorite Cocktail: The Powder Room Punch by Chauncey Scates of Square 1682, Palomar Hotel

• 1.5 oz. Bluecoat Gin
• .5 oz. Cointreau
• 1 oz. Jasmine Tea
• .75 oz. Fresh Lemon Juice
• .5 oz. Grenadine (Pomegranate Juice Reduction)
• 1 dash of Peychaud’s Bitters
• 1 dash of Angostura Bitters

Serve in a punch or rocks glass.

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G-LO’s Favorite Cocktail: Jazz Baby by Bess Gulliver of Stratus Rooftop Lounge, Hotel Monaco

• 1.5 oz. Bluecoat Gin
• 1 oz. Carpano Antica Formula Vermouth
• .25 oz. Pierre Ferrand Dry Orange Curacao
• 1 barspoon Averna Amaro

Stir over ice and serve in a small cocktail glass. Garnish with a flamed orange peel.

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Many thanks to the good people at the National Constitution Center for inviting us to this outstanding event!

If you’d like to read a bit more about the Brewer’s Plate and all that in entails, click here to read The Wookie’s review of last year’s event. Hope to see you there!

Photo courtesy of Harpoon Brewery

Having recently had Harpoon’s Leviathan Baltic Porter, I went in search of another Harpoon as I filled a mixed six of stout and winter warmers over at Roger Wilco’s Voorhees location. I found a bottle of their Chocolate Stout that sounded like it would be right in my wheelhouse. For those who don’t know Harpoon, they are one of the first craft brewers in New England and date all the back to 1986. That’s over 25 years of production which to craft brewing is like the Stone Age. They have plants in Boston and Windsor, VT and staying true to their craft beer roots are still operated under the watchful eye of founders Rich Doyle and Dan Kenary. Harpoon has six year-round beers (the Harpoon IPA is their best seller), four seasonals, the 100 Barrel Series, the Leviathan Series and some limited releases (like the Chocolate Stout). As of April 2012, Harpoon was the 8th largest craft brewer in the US and the 3rd biggest on the East Coast behind the Boston Beer Co. (Sam Adams) at No. 1 and the Matt Brewing Company (Saranac) at No. 6.

Here is what Harpoon has to say about their Chocolate Stout:

A chocolate stout is a beer with a noticeable dark chocolate flavor. This flavor is created from the use of darker, more aromatic malt that has been roasted or kilned until it acquires a chocolate color. Harpoon Chocolate Stout is brewed with an abundance of chocolate malt and a touch of chocolate.

I found the Harpoon Chocolate Stout to be:

• Appearance: Black with a lot of tan foam.
• Aroma: Heavily roasted malt, dark chocolate and coffee.
• Taste: Sweet with a big hit of Baker’s chocolate and a mild coffee flavor and a slightly bitter finish.
• ABV: 5.9%

I found that this was very chocolaty while colder and that the coffee flavors intensified as the beer warmed. This was a very creamy and well balanced beer. Not too coffee and not too sweet just smooth and easy drinking.

1. Where will we eat?
2. Will anyone join us?
3. Should we try to squeeze in a movie?

Since this is a reluctant restaurant review (I’ll explain the reluctant part shortly) of The Industry, you already know the answer to the first question. As far as the second question, I tried to pull together the Crafty Day crew, but sadly, they weren’t able to join us due to prior commitments (click here to read about our last Crafty Day crew dining out experience), so we decided that it would be a casual dinner for two. And as far as squeezing in a movie, we went to a 3:45 screening of Silver Linings Playbook, which proved to be the perfect film for this past Saturday night since it (a) takes place in and around the Philadelphia area, and (b) ends at the Ben Franklin House which is where Mrs. G-LO and I lived when we first got married.

So why is this a reluctant restaurant review? This is a reluctant restaurant review because I had no intention of writing a restaurant review when we first decided to head out to dinner, but thanks to Mrs. G-LO mentioning the blog to the waiter, here I am, writing a review while it’s all fresh in my mind. After Mrs. G-LO’s not so subtle mentioning of the blog, the waiter came over with a pen and paper, asking me to write down our blog’s name and web address. One of the owners (Dave Garry) even came over to say hello, so after all that, I feel obligated to write about our dining experience. Here goes…

The Industry, which opened in June of 2012, is located in the Pennsport section of South Philadelphia on the corner of Moyamensing Avenue and Reed Street (just one block away from Mummer’s Central, i.e. 2 Street), and is owned by Dave Garry and Heather Gleason, the husband and wife team that also own one of my favorite eating and drinking establishments in Center City Philadelphia, Good Dog Bar. I have been to Good Dog (aka My Happy Place!) on at least a dozen occasions and have yet to be disappointed, so with all of that in mind, to say that I was excited to eat at The Industry would be a serious understatement.

When we first arrived, there were quite a few people seated at the bar, but the dining area was mostly empty (there was one other couple seated at the front). Since Mrs. G-LO subscribes to the “an empty dining room is never a good sign” theory of fine dining, there was a mild look of panic on her face when we were first seated. Once the tables started filling in a few minutes later, she quickly relaxed and started formulating a dining strategy as I looked over the beer menu. After ordering our first round (a Rodenbach Original for Mrs. G-LO and a Lagunitas Sucks Brown Shugga Substitute Ale for yours truly. Both were delicious!), we started discussing our food options. If we had the Crafty Day Crew with us, we would have ordered everything on the menu, but since it was just the two of us, we took a more restrained approach to Saturday night’s dinner.

Before I start talking about the food, let me tell you a bit about the layout of the room, i.e. what you see when you walk in the front door. The Industry is essentially one big rectangular room with the bar along the far right wall, a somewhat open kitchen in the back, and seating along the front, middle and sides of the room. The dining room and bar are separated by a long high top table that runs along the center of the room which has seating for at least 16 people on either side. Mrs. G-LO and I were seated in the dining area. Much like Good Dog, there is an excellent mix of music playing (loud enough to hear it clearly, but not so loud that it drowns out the conversation) and everyone working was very helpful and looked like they were actually enjoying their jobs.

About 15 minutes after ordering, our appetizers were delivered to our table. We decided to begin our meal with the Crispy Pig Ear Lettuce Wraps and Arancini. The Lettuce Wraps were made with Frank’s Red Hot seasoned,  deep fried pig ears, topped with lightly pickled julienned vegetables, and layered atop a leaf of bibb lettuce. The Arancini (fried rice balls) were made with saffron infused Risotto, English peas, and served with a mildly spiced basquaise dipping sauce on the side. While I truly enjoyed both dishes, the Lettuce Wraps were particularly memorable. The crispy pork with just a hint of heat from the Frank’s Red Hot paired beautifully with the lightly pickled vegetable julienne, and cool crisp lettuce leaf. I was expecting this dish to fall apart when I picked it up, but thankfully, the lettuce leaf managed to hold it all together. As far as the Arancini, they were also extremely delicious. Crisp and golden brown on the outside. Warm and gooey on the inside.

After finishing our appetizers, there was about a 15 minute wait for our entrees. If this were my lunch hour, I would have liked the food to come out a bit faster, but since our plan was to have a relaxing Saturday night meal, I welcomed the time between courses. There is nothing worse than feeling like you’re being rushed out of a restaurant! While I waited, I finished my first beer and ordered a a Green Flash Rayon Vert to enjoy with the rest of my meal.

For our entrees, Mrs. G-LO considered getting the burger and fries but instead went with one of the specials which was Braised Short Ribs served with Yukon Gold mashed potatoes, baby carrots, and sautéed cipollini onions, while I went with the other special of the day which was Pan Seared Scallops served atop a bed of herbed farro. Once again, we were not disappointed. The Short Ribs were fork tender and incredibly toothsome while the Scallops were cooked to perfection, i.e. buttery smooth and delicious. Let’s just say that cleaning our plates was not a problem since we both enjoyed our selections immensely.

Instead of something sweet, we decided to end our meal with a cheese plate. This would prove to be the only part of our meal that garnered any criticism from The Wife and I. While the three cheeses (simply described as “goat, sheep, and cow”) and accompanying honey, kumquat marmalade, and sliced apple were delicious, the bread that was served alongside it left much to be desired. The menu said that it was supposed to be a baguette, but it looked and tasted more like a cold and undercooked ciabatta. Slicing the bread thinner and toasting it a bit would have been most welcome. Other than that modest misstep, the cheese plate was a great way to end our meal.

Overall, we truly enjoyed our dinner at The Industry and would wholeheartedly recommend it to anyone seeking a reasonably priced and incredibly satisfying dining experience. A warm and inviting room, great service, and delicious food and drink. Who could ask for anything more? I look forward to going back soon so that I can dig deeper into their very tempting menu.

Smuttynose was my gateway brewery into the wonderful world of Craft Beer. It all started around 6 or 7 years ago when I had my first sip of their Finestkind IPA. I was hooked immediately and have never looked back. I immediately started exploring the rest of their line-up and quickly added them to my list of go-to Craft Brewers.

While the subject of this review, the Big A IPA, was always on my list of Smuttynose beers to try, for whatever reason, I never got around to it.  During a recent trip to WineWorks in Marlton, NJ, I saw this beer on the shelf and decided to finally pick up a bottle.

Here is what Smuttynose has to say about their Big A IPA:

Ever since Stash Wojciechowski, the “Killer Kielbasa,” created this Imperial IPA for our Big Beer Series, Big A IPA has gotten a lot of attention. Lauded by the New York Times and Men’s Journal Magazine, it’s been one of the most talked-about beers around. Brewed in very small quantities, it has also been one of the hardest-to-find. Until now.

Big A IPA has everything you’d want in an India Pale Ale, only more: more hops, more malt & more flavor. Now it’s available year-round, so you can enjoy this big, flavorful beer any time you want. Na zdrowie!

Let’s find out what I’ve been missing all these years and if this beer was worth the wait…

• Appearance: Light orange color. Cloudy with lots of sediment floating throughout the beer. Very little head and moderate lacing.
• Aroma: Sweet biscuity malt. Honey tangerine like citrusy hops. A hint of sweaty funk.
• Taste: Lightly carbonated with a smooth and creamy mouthfeel. Sweet maltiness at the onset. Honey and citrusy hops kick in towards the middle. As you approach the finish, the bitterness intensifies, but gets solid backing from those sweet malts. Astringent and moderately bitter finish with the alcohol finally showing up to let you know it’s there.
• ABV: 9.7%

As I said at the beginning of this review, I have been really curious to try the Smuttynose Big A IPA for a really long time, but for whatever reason, I never got around to it. All I can say is that it was truly worth the wait! This beer has everything that you want in an Imperial IPA, i.e. you get a solid hit of bitter hops, but you also experience a firm malt backbone that gives this beer a delicious balance of sweet and bitter flavors. Smuttynose has also managed to hide it’s high ABV really well, so if you do happen to stumble upon this beer, do yourself a favor and don’t suck this down too quickly. Much like the boxer on the label, this beer packs a wallop! Sip and savor my friends. Sip. And savor.

The Maker’s Mark ABV Conundrum

On February 9th, I received the following email from the good people at Maker’s Mark:

Dear Maker’s Mark® Ambassador,

Lately we’ve been hearing from many of you that you’ve been having difficulty finding Maker’s Mark in your local stores.  Fact is, demand for our bourbon is exceeding our ability to make it, which means we’re running very low on supply. We never imagined that the entire bourbon category would explode as it has over the past few years, nor that demand for Maker’s Mark would grow even faster.

We wanted you to be the first to know that, after looking at all possible solutions, we’ve worked carefully to reduce the alcohol by volume (ABV) by just 3%. This will enable us to maintain the same taste profile and increase our limited supply so there is enough Maker’s Mark to go around, while we continue to expand the distillery and increase our production capacity.

We have both tasted it extensively, and it’s completely consistent with the taste profile our founder/dad/grandfather, Bill Samuels, Sr., created nearly 60 years ago.  We’ve also done extensive testing with Maker’s Mark drinkers, and they couldn’t tell a difference.

Nothing about how we handcraft Maker’s Mark has changed, from the use of locally sourced soft red winter wheat as the flavor grain, to aging the whisky to taste in air-dried American white oak barrels, to rotating our barrels during maturation, to hand-dipping every bottle in our signature red wax.

In other words, we’ve made sure we didn’t screw up your whisky.

By the way, if you have any comments or questions, as always, we invite you to drop us a line at rob@makersmark.com or bill@makersmark.com.  Thanks for your support.  And if you’ve got a little time on your hands, come down and see us at the distillery.

Sincerely,

Rob Samuels
Chief Operating Officer
Ambassador-in-Chief

Bill Samuels, Jr.
Chairman Emeritus
Ambassador-at-Large

Eight days later, I received yet ANOTHER email from the good people at Maker’s Mark. Here it is:

Dear Ambassador,
 
Since we announced our decision last week to reduce the alcohol content (ABV) of Maker’s Mark in response to supply constraints, we have heard many concerns and questions from our ambassadors and brand fans. We’re humbled by your overwhelming response and passion for Maker’s Mark. While we thought we were doing what’s right, this is your brand – and you told us in large numbers to change our decision.

You spoke. We listened. And we’re sincerely sorry we let you down.

So effective immediately, we are reversing our decision to lower the ABV of Maker’s Mark, and resuming production at 45% alcohol by volume (90 proof). Just like we’ve made it since the very beginning.

The unanticipated dramatic growth rate of Maker’s Mark is a good problem to have, and we appreciate some of you telling us you’d even put up with occasional shortages. We promise we’ll deal with them as best we can, as we work to expand capacity at the distillery.

Your trust, loyalty and passion are what’s most important. We realize we can’t lose sight of that. Thanks for your honesty and for reminding us what makes Maker’s Mark, and its fans, so special.

We’ll set about getting back to bottling the handcrafted bourbon that our father/grandfather, Bill Samuels, Sr. created. Same recipe. Same production process. Same product.

As always, we will continue to let you know first about developments at the distillery. In the meantime please keep telling us what’s on your mind and come down and visit us at the distillery. It means a lot to us.

Sincerely,

Rob Samuels
Chief Operating Officer,
Ambassador-in-Chief

Bill Samuels, Jr.
Chairman Emeritus,
Ambassador-at-Large

To say that these emails sparked some controversy across the interwebz would be a HUGE understatement! Rather that go into a bunch of detail, I will simply point you in the direction of various Whisk(e)y luminaries to share what they had to say about this change from Maker’s Mark:

• Lew Bryson of Whisky Advocate wrote two posts on John Hansell’s blog. Click here to read what he had to say after the 1st email, and then click here to read what he had to say after the 2nd email.
• Chuck Cowdery wrote three posts about this change/no change on his blog. Click here for the 1st post, click here for the 2nd post, and click here for the 3rd post.
• Sku’s Recent Eats went the hilarious route via two posts. Click here for the first post, and click here for the second post.
• Click here to read what Sean Fousheé of the Whisky Marks blog had to say.
• And last but not least, click here to read what was said on Instagram when I posted part of the first email on my photo feed.

And what do I think about all this? Here is what I had to say in response to a recent post on the Nobler Experiment blog:

I’ve always been a whisky lover and Maker’s Mark was the next step in my Bourbon progression 20+ years ago when I was a Grand Dad and Ginger Ale kind of guy. That being said, I have pretty much ignored the brand once I moved on to other whiskies. Nothing wrong with Maker’s, but there is better and more interesting out there.

As far as this ABV business, my neighbor was a big Jack Daniels fan until they too started watering it down. The more whiskies you try, the more you realize that potency matters. I’m guessing that all of this brand ambassador email business was part publicity stunt. The public and media outcry was pretty boisterous and it definitely brought attention to the brand. The question is, will this nonsense hurt the brand?

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Wild Turkey Introduces Russell’s Reserve Single Barrel

LAWRENCEBURG, KY (February 20th, 2013) – When it comes to whiskey making in the United States, Jimmy Russell and his son Eddie are America’s bourbon aristocracy. After an incredible 90 years combined experience distilling award-winning whiskey, the two are rolling out one of their richest and most flavorful bourbons to date: Russell’s Reserve® Single Barrel Straight Kentucky Bourbon Whiskey. This much anticipated bottling at a take-no-prisoners 110 proof is non- chill filtered, resulting in an unparalleled burst of flavor in every sip. As the crowning glory of America’s famed Wild Turkey bourbon family, Russell’s Reserve Single Barrel promises to not only be the choice for bourbon connoisseurs, but it will also be what Jimmy and Eddie reach for time and time again. As they say in Lawrenceburg, “Our experience guarantees yours.”

What makes Russell’s Reserve Single Barrel unique is not only its high proof, but the fact that the whiskey bypasses the chill-filtration process. Chill-filtration is a common process whereby the whiskey is chilled at temperatures below freezing and is passed through an absorption filter thus removing fatty acids and other flavor contributors such as esters and proteins. By avoiding the chill-filtration process, the whiskey is bottled with more flavor compounds and a deeper color which is denoted by an impressive haze when ice or chilled water is added.

Every expression of Russell’s Reserve – both the Bourbon and rye Whiskey – is matured in only the deepest number 4 or “alligator” charred American white oak barrels to ensure the richest flavor and color. Jimmy and Eddie insist on this char level and are among only a handful of whiskey distillers who use it. The best aged whiskey barrels are hand selected by this legendary pair themselves and only from the center cut of the rick house – since that’s where the optimal maturation occurs. Adamant about quality, the Russell’s will only use the natural, weather-driven process for maturation – never air conditioned or heated “because it’s the right thing to do.”

“This is Bourbon at its best,” declares Jimmy Russell, Master Distiller. “What is incredibly special about the Russell’s Reserve Single Barrel is that each barrel has its own personality, but still captures the rich, creamy toffee vanilla style of Russell’s Reserve. This bottling celebrates what we love about Russell’s Reserve, but takes it to another level.”

Russell’s Reserve Single Barrel delivers a burst of intense vanilla and hints of burnt orange, along with tastes licorice and anise seed, on the palate, culminating with a rich and long finish.

Russell’s Reserve Single Barrel (750ml) will be available nationwide at specialist liquor stores priced at $49.99. It will also be available in select bars and restaurants specializing in fine whiskies.

It’s not often that we get to try a whiskey within just a few months of its release, so whenever the opportunity arises to get our hands on a sample, we jump on it! The beauty of trying a newly released whiskey is that there are very few reviews on the interwebz (I read many reviews on a regular basis), and we can therefore approach it with little or no preconceived notions as to the quality of the product.

One of these rare tasting opportunities came up at the beginning of this calendar year, when Bulleit Bourbon launched their latest expression, the Bulleit 10. Here is what Bulleit Bourbon had to say about their 10 year old expression in a recent press release:

Aged in charred American white oak, a select number of Bulleit® Bourbon barrels were set aside to age for ten years to see how the already award-winning bourbon would develop. Bulleit distillers were thrilled to find that the additional years resulted in a special expression of Bulleit® Bourbon that provides a rich, deep, incredibly smooth sipping experience that maintains the inherent character and high rye content for which the Bulleit brand is best known.

And now for our impressions of this new Bulleit expression…

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Limpd’s Tasting Notes

• Appearance: Clear amber with good legs
• Aroma: Vanilla, menthol and a little caramel
• Taste: Sweet with a menthol vapor action (reminiscent of a Hall’s lozenge) and a little pepper spice followed by a soft burn in the long finish
• ABV: 45.6%

This was a very nice bourbon. It takes some of the rough edges off of the standard Bulleit but still has enough flavor to keep it interesting. I also liked that the ABV wasn’t reduced with the aging. There is nothing worse than picking up a “refined” product only to find that the refinement had more to do with watering it down than with the aging  process.

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G-LO’s Tasting Notes

• Appearance: Burnished copper color.
• Aroma: There’s a light and fragrant nose on this one. All the classic Bourbon notes are there, i.e. light brown sugar, vanilla, nutmeg, pipe tobacco, and rum soaked raisins, but there are also some herbal notes in the background. By herbal I mean some mint and possibly a bit of Rye spice.
• Taste: Slightly oily mouthfeel. All of the flavors are concentrated on the middle and tip of my tongue. Brown sugar and vanilla sweetness at the onset. At mid-palate, the baking spices kick in (cinnamon, nutmeg, and allspice), but never overwhelm the sweetness. The spiciness builds as you approach the finish, warming your entire mouth. All of the flavors come together at the finish, and the sweet/spicy flavors linger for a minute or two.
• ABV: 45.6%

It’s the whole “managing my expectations” thing all over again. This time around, I wasn’t expecting very much from the Bulleit 10 after reading a Facebook comment from a very prominent whiskey writer stating that it wasn’t worth the extra dollars when compared to the standard issue Bulleit (he liked the product, but didn’t love it). To be completely honest, it’s been awhile since I’ve spent any quality time with the standard issue, so I won’t be able to make a value judgement on the Bulleit 10, i.e. I can’t really say if it’s worth the extra $15 to $25 that you would have to pay over the cost of the standard Bulleit. That being said, I really enjoyed the Bulleit 10. This is a very smooth, easy drinking whisky, but unlike some other Ryes and Bourbons that we have sampled recently (Angel’s Envy is a prime example of a whisky that was good, but not particularly exciting to me), it had just enough punch to keep me engaged. The fact that it didn’t take me very long to finish my 200ml sample speaks volumes. The Bulleit 10 is well worth trying.

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Many thanks to Christina Kavanaugh of Taylor Strategy for sending us these very generous samples!

To further my education on sours, I have followed G-Lo’s lead and picked up the Monk’s Cafe Flemish Sour Ale, the Cuvée des Jacobins Flemish Sour Ale, the Duchesse De Bourgogne Flemish Red Ale and the Rodenbach Original. Some of this education has been met with great success (The Duchesse and the Rodenbach) and some has been met with a mixed review (The Monk’s was a little to cherry and the Jacobins was too tart for me). Recently, after meeting G-Lo for lunch, I stopped in the Foodery and found a bottle of Ichtegem’s Grand Cru and thought I would further my education. The Ichtegem’s Grand Cru is brewed by the Belgian brewer, Brouwerij Strubbe located in Ichtegem, Belgium. The brewer falls under the umbrella of brands within the B. United International portfolio.

While the first line on the label suggested that this was a Flemish Red Ale, I was intrigued by the Oud Bruin label at the bottom. A quick check at Beer Advocate confirmed that this was not the same as a Flemish or Flanders Red Ale but a different style.  Here is what Beer Advocate has to say about this style:

Oud Bruins, not restricted to, but concentrated in Flanders, are light to medium-bodied, deep copper to brown in colour. They are extremely varied, characterized by a slight vinegar or lactic sourness and spiciness to smooth and sweet. A fruity-estery character is apparent with no hop flavor or aroma. Low to medium bitterness. Very small quantities of diacetyl are acceptable. Roasted malt character in aroma and flavor is acceptable, at low levels. Oak-like or woody characters may be pleasantly integrated into overall palate. Typically old and new Brown ales are blended, like Lambics.

Here is what B. United International has to say about the Grand Cru:

Ichtegem’s grand cru is a Flemish red ale. This unique style of beer is brewed as two separate beers, that are blended together to form the final product. Similar to the lambic geuze, one beer is brewed to be aged in oak barrels. This beer is aged for two years, where exposure to oxygen, the wood of the barrels, and naturally occurring microflora alter its flavor, making it dry and sharp with an acidic tang. The second half of the equation is a sweet young beer, brewed before blending, that the brewer uses to balance the beer to his specifications. The Ichtegem’s grand cru is nutty, malty, and has a subtle dark cherry tang to it that balances it beautifully.

I found this beer to be…

• Appearance: A ruby-tinged brown with lots of slowly dissipating, fluffy foam.
• Aroma: Sugary sweet with sour cherries and balsamic vinegar.
• Taste: Sweet malt and then a tart, tart blast followed by a sweet and slightly metallic dry finish.
• ABV: 6.5%

The Ichtegem’s was pretty tart but I found this to be very drinkable. Either my tastes are expanding or this one was just balanced enough to give me enough sweetness to counteract the tartness. I think I liked the Rodenbach and the Duchesse better but this was a good effort.

Recently, after meeting G-LO for lunch, I stopped in The Foodery and put together a mixed six. One of the bottles was Innis & Gunn’s Rum Cask. I selected the bottle as a result of the beautiful amber color that beckoned through the clear glass. It didn’t hurt that I was looking for something that I hadn’t had and I am a fan of Scotch Ales. Innis & Gunn is renowned for their oak aging process and went from using American oak barrels to maturing their beers in former whiskey and rum casks. This has taken good beer and imparted the characteristics of the oak, whiskey or rum barrels to elevate their beers to something special. The Rum cask is a Scotch Ale that is aged in recycled rum casks for 57 days. This beer was awarded a bronze medal at the 2011 International Beer Challenge. Other well regarded beers are the Irish Whisky Cask (a stout aged in Irish whiskey barrels for 60 days) which took the Gold Medal at the 2012 International Beer Challenge and the Winter Treacle Porter (a porter aged in oak for 39 days) that took the Silver at the 2012 World Beer Championships.

Here is what Innis & Gunn has to say about the Rum Cask:

We are delighted to present this unique limited bottling of Innis & Gunn finished in oak barrels which previously contained navy rum. Maturation in special oak barrels imparts Navy rums with the sweet, spicy character for which they are renowned. We have long wondered what flavours might be imparted to our beer by finishing it in these same barrels and earlier this year we decided to find out.   We brewed a special batch of Innis & Gunn beer and matured it in oak for 60 days. Every single drop spent half of that time in American oak barrels before being refilled into selected navy rum barrels to finish the lengthy maturation. Once the beer had absorbed the unique character the barrels were emptied, the beer blended and then maturation continued for a further 47 days until all of the flavours had married together and mellowed. We think the result is absolutely delicious!

I found this beer to be…

• Appearance: Deep Amber with little foam.
• Aroma: Yeast with a blend of buttered rum, caramel and maple flavors.
• Taste: A little flat, a little woodie or earthy with a sweet malty flavor and slightly tangy finish.
• ABV: 7.4%

This was an interesting beer. I had expected it to be a little boozy and it really wasn’t. But for me, that was a good thing. It was a well-balanced blend of flavors that might be a little too sweet for some. Was it great? Probably not. But I enjoyed it enough that it has piqued my curiosity, and I will look for more of Innis & Gunn’s offerings.

Since today is Valentine’s Day, I thought posting a review of a beer called “Love Buzz” would be most appropriate. Anchorage Brewing Company’s Love Buzz Saison is Craft Beer #2 from the Mike and Linda Craft Beer Christmas Present series of reviews. Beer #1 in this series was the Mikkeller Draft Bear.

To be completely honest, I had never heard of Anchorage Brewing Company until I pulled this bottle out of my gift bag. Since the label clearly states that this beer is a Saison (aka Farmhouse Ale), I was instantly intrigued since this is one of my favorite beer styles.

Here is what Anchorage Brewing Company has to say about their Love Buzz Saison:

A feeling overcomes, deriving of a most curious perplexity. A rich desire awakens to explore the contents of such delicate loveliness. Upon a deep connection with rounded lips, a bitter sweet complexity enters the soul…and so begins an amorous affair.

Heightened awareness envelopes the senses as the grandeur of such bold character develops. Caramel beauty exhibits itself, sprawling its full body widely upward, bubbling with excitement. Tantalizing effects of peppery bitterness grasps the tongue. Enchantment takes hold as a blanket of citrus slowly unfolds. As in any noteworthy love story, a subtle fruity sweetness of a rose emerges to the finish. A warm contentment grazes over, signifying a united marriage of balance and pleasure.

Fortitude has revealed itself to those who have encountered such an enriching experience. An experience so delectable, so defining, so unequivocal. An experience that is Love’s Buzz.

Was that the description of a Farmhouse Ale or an excerpt from a suburban housewife’s smut filled romance novel from her Kindle library??? Perhaps it was a bit of both. Anyway…

Let’s get on with the review…

• Appearance: Cloudy pale orange color. Thick and fluffy head that tops off at about an inch, then settles down to a thin layer of off white foam. Mild lacing.
• Aroma: Classic Farmhouse Ale scents, but with a slight twist thanks to the aging in French Oak Pinot Noir barrels. I’m getting honey, vanilla, tangerine orange zest, white grape juice, cloves, and last but not least, a mild dose of that Farmhouse Ale B.O. like funk.
• Taste: Moderate carbonation with a smooth and creamy mouthfeel thanks to the soft bubbles. Slightly tart and citrusy at the onset. At the half way point, some pepperiness kick in, as well as a good bit of bitterness. Tart, tasty, and somewhat astringent  finish. Mildly bitter aftertaste that reminds of what happens when you bite into a a lemon peel.
• ABV: 8%

Although I don’t have a favorite or “go to” beer, there are several beers out there that I would never hesitate to order, and several of them just happen to be Farmhouse Ales (Saison Dupont, Goose Island Sofie, and Lost Abbey Red Barn Ale are three that immediately come to mind). Why do I love Farmhouse Ales so much? Because when they are done right, they are (a) incredibly refreshing, and (b) they pair well with a wide variety of food. I am pleased to report that the Anchorage Brewing Company’s Love Buzz Saison is a beautifully crafted and delicious interpretation of the beer style that I love so much. This is a seriously crisp and infinitely drinkable beer that screams to be paired with a luscious meal (a Valentine’s Day meal for two perhaps?). I’m thinking an assortment of cheeses, some grilled meats, and a plethora of roasted vegetables alongside the Love Buzz Saison would be a match made in heaven.

Happy Valentine’s Day!