Booze News Flash: Purple Valley Imports Releases Mahon Gin in the USA


Below is a press release from our good friend Raj Sabarwhal of Purple Valley Imports about a delicious Gin that they have just started selling in the US…

Mahon Gin

Click the pic to read about our #WhiskyRetreat with Raj…

Purple Valley Imports Introduces Mahon Gin from Spain.

Arriving in America for the first time Mahon Gin is one of only 3 Geographically Designated Gins in the world. First produced in 1708 to satisfy the British navy that was stationed on the island of Menorca, Mahon Gin is still produced using the original recipe.

In the early part of the 18th Century, the island of Menorca was a British Naval Port as part of the defense against Napoleon. MAHÓN GIN was first introduced in 1708 to satisfy the thirst of the British Navy, after which Gin became a wildly popular island drink, still to this day.

Produced in small batches, using centuries’ old wood fired copper stills and a long held secret botanicals recipe by the owning Pons family, MAHÓN GIN has become an iconic Mediterranean spirit, and a standard for distinctive world class craft Gin.

TASTING NOTES

  • COLOR: Clear with a platinum cast.
  • NOSE: Deeply floral evoking lemongrass, verbena and dusty cedar, redolent of freshly cut flowers.
  • PALATE: Starts off with juniper, then distinctively floral with subtle spice and lemon zest undertones. Shows lovely silkiness and complexity on the mid-palate. FINISH: long lingering and rich, yet balanced with great freshness.
  • COMMENTS: Uniquely distinctive and delicious, as stunning as is the island of Menorca. This artfully composed Gin makes beautiful G&T’s, and shines in craft cocktails. TERRIFIC GIN….

The first shipment of 1200 bottles arrives September 15th and will be available in select markets. Bottled in traditional 1 liter caneta style bottles Mahon Gin has an SRP of $47.99.

About Purple Valley Imports – PVI Global is a small independent business specializing in world class small craft distilled spirits from around the world. Three times awarded Whisky Importer of the Year, PVI Global has distribution in 36 States.

Malty Monday Monitor for September 29, 2014


Below are a few of the more interesting press releases that landed in our inbox this week…

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Victory Brewing Company to Install Canning Line in New Parkesburg Brewery

DOWNINGTOWN, PA, September 23, 2014 – In response to consumer demand and much online speculation, Victory Brewing Company® (Victory) is pre-announcing installation plans of a canning line in their new, Parkesburg facility slated for 2015. Summer Love Ale is the first beloved Victory brand tentatively scheduled to make its aluminum debut. Victory believes offering strategic brands in a can format will meet the growing fan demand and introduce their beer to a larger audience.

“The Parkesburg facility was built with the idea that it would enable us as creative brewers to expand our brand in a way our thirsty fans would appreciate. It only seems to make sense that the first Victory brand to be found in a can should be Summer Love Ale since it embodies all the fun and freedom summertime has to offer and a can is fitting for so many outdoor activities that come with that time of year,” says President and Brewmaster, Bill Covaleski.

Please stay tuned for more information and details about Victory Brewing Company’s plans to produce flavorful craft beer in a can. For interviews with Ron Barchet or Bill Covaleski, please defer to the media contacts stated above to help arrange.

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Kilchoman Wyoming

Wyoming Releases a Kilchoman Exclusive Single Cask Bottling

Atlantic City, Wyo. – For the first time in its seventy-odd year history the Wyoming Liquor Division has purchased the contents of a cask of single malt Scotch whisky.
ImpEx Beverages, USA importer of Kilchoman, had their Wyoming representative deliver samples of whiskies to Miner’s Delight Inn Bed & Breakfast in February 2014. Innkeepers Barbara and Bob Townsend tasted the samples and from them picked Kilchoman bourbon cask #370 as the one for Wyoming. Then it was over to the folks at the Wyoming Liquor Division, ImpEx Beverages, and the Kilchoman Distillery to seal the deal.

Bourbon cask #370 had been filled at Kilchoman Distillery on 31 July 2008. The distillery bottled its contents—245 bottles at 59.8%–for Wyoming on 4 July 2014. Like all Kilchoman whiskies the color is natural and it wasn’t chill filtered. The whisky arrived at the liquor division’s Cheyenne warehouse on September 16, 2014, and Miner’s Delight Inn received its first shipment two days later. It’s available for $95 a bottle.

Bob and friend of the inn John Mionczynski compiled the following notes (John’s a wildlife biologist):

  • On the eyes: pale gold, the gold of fall’s willows
  • On the nose: Rich. Brown sugar. Orange pulp and faint spices (cinnamon?), then pears. Fungoid richness—like when you turn over a natural forest compost. Goji berry (wolf berry) from the Himalayas. Balsam fir—almost X-mas tree when boiled. Mouth watering and surprisingly little alcohol sting. Graphite. Activates the vomeronasal organ (predates humans’ nasal smells, insects had it first, animals use it to select mates, associated with early childhood memories).
  • On the mouth: An orchard of red apples, a wee alcohol burn, and wood smoke. A lick of a pencil’s lead. Rich oiliness and a bit of tar. Pears and oranges. Cloves, cinnamon, and allspice. A bit of soft, black licorice. Cascara shrub in a bottle (from the Pacific Northwest and Yellowstone National Park).
  • On the finish: Orange pulp. A lingering whiff of smoke. Soft hints of orchard fruits, especially an apple’s faint sweetness. The spices. Stays with you. Prolonged.

Consider this whisky… When you’re patiently lost in deep, contemplative thought on a dark, frigid night.

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Sullivans Cove Double Cask

Buy Trent’s First Batch of Sullivans Cove Double Cask

Ladies and Gentlemen,

We have a treat for you! Our main man, blender, and bottler extraordinaire Trent Bowring, is very proud to present his first batch of Sullivans Cove Double Cask, and so are we! After some careful selection involving a lot of sipping and sampling he settled upon a mix of one FRENCH OAK and three AMERICAN OAK barrels.

French Oak Cask HH0597 was chosen for its rich, oily mouth feel and gives structure to the body. It also brings a deep fruity nose. American Oak Cask HH0169 adds balance in the finish. American Oak Cask HH0147 fills out the body with some beautiful fruity notes and finally American Oak Cask HH0074 supports the body with spicy notes and underpins the finish with caramel and raisin notes.

Double Cask 71 Tasting Notes

Colour: Light golden straw
Nose: Fragrant and floral with vanilla sponge cake drizzled in honey. Oak rounds out while spice lingers.
Palate: A medley of basket fruit with fresh cut pears and green apples bursting through. Rum, raisins and oak spice soften out the palate.
Mouth feel: Lightly oiled, well coated.
Finish: Dark dried fruits, raisins and caramel intermingle, warming and sweetening over time. Medium finish, inviting another sip soon after!

Malty Monday Monitor for August 25, 2014


Below are a few of the more interesting press releases that landed in our inbox this week…

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Mark Gillespie of WhiskyCast Accepts the ALS #IceBucketChallenge

For more information about ALS, the #IceBucketChallenge, or to make a donation, click here to visit the official ALS Association website.

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Goodnight Brew

Goodnight Brew: “Pitcher Book” for Beer Lovers Taps September 2014

Goodnight Brew: A Parody for Beer People, will be available from Bailiwick Press, bookstores, gifts shops, and Amazon in early September.

A spoof of the beloved children’s book Goodnight Moon, Goodnight Brew is a full-color “pitcher book” for grown-ups. In the charming story, the brewery employees—including three little otters (in charge of the water), a wort hog, and a hops wildebeest—introduce us to the brewing equipment, ingredients, and styles of beer. Join this fanciful crew as they close down for the evening and say goodnight to the brew kettle, barley and yeast, hops and mash, saison, porter, IPA, and much more.

Befuddled about beer ingredients?  Puzzled about the brew process?  Can’t remember the difference between an ale and a lager? Don’t miss the brew infographics that follow the story!

Goodnight Brew has already captured the attention of brewing experts and beer enthusiasts alike:

“This is the perfect nightcap.” — Pete Limbach, Carnival Technician, New Belgium Brewing Company

“In the music world, a cover song is only worth recording if it can top the original. Goodnight Brew brings that same attitude to the classic children’s book. After reading you’ll wonder why anybody ever bothered with that moon business. The perfect gift for the baby-toting beer geek.”— Patrick Dawson, author of Vintage Beers

“A perfect piece of joy and beer-musement!” — Michael Bussmann, Social Networking Nerd, New Belgium Brewing Company

“Goodnight Brew is a curious hybrid—like a smoked IPA or stout brewed with strawberries—that entertains and informs. With the wit and authority you’d expect from a bedtime story about beer, this crazy book leaves you dreaming of hops and barley while inspiring you to get to the nearest brewery and thank the creators for their hard work.” — Will Siss, beer columnist and blogger at beersnobwrites.com

“This book easily brings out a smile and the desire to meet a hops wildebeest in his natural brewery habitat.” — John Holl, editor of All About Beer Magazine and author of The American Craft Beer Cookbook.

“Goodnight Brew is completely adorable. More breweries would do well to operate with such fancy. But most impressive is the amount of quality word-play without resorting to a single hop-based pun.” — Michael Kiser, Good Beer Hunting

Karla “Ann E. Briated” Oceanak is the nom de brew of the author of the beloved Aldo Zelnick Comic Novel Series for young readers. She has been a writer and editor for more than 20 years and speaks on children’s literacy. Allie Ogg is an illustrator, potter, and fine artist. She also works at Equinox Brewing. They both live in Fort Collins, Colorado.

For more information, visit www.bailiwickpress.com.

Goodnight Brew, written by Karla “Ann E. Briated” Oceanak, illustrated by Allie Ogg, ISBN 978-1-934649-50-3, published by Bailiwick Press, distributed by Legato Publishers Group, an affiliate of Publishers Group West, available October 2014, $16.95 USA / $18.50 Canada, humor, hardcover, 32 pages, 10” x 8.5”, color illustrations.

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Voting Now Open for Icons of Whisky America 2015

Icons of WhiskyNominations have now closed for Icons of Whisky America 2015, and Whisky Magazine would like to thank you for taking the time to identify the finest companies and individuals in the whiskey industry. We now invite you to vote online for the best of these retailers, producers, distributors and importers by visiting http://www.iconsofwhisky.com/vote. You will have the chance to vote for your top three nominees in any category according to the guidelines below:

Retailers may vote for nominees in the following categories:

  • Producer awards  (e.g. Whisky Distiller, American Whiskey Ambassador)
  • Distributor & importer awards (e.g. Whisky Distributor)

Producers may vote for:

  • Retail awards (e.g. Whisky Retailer – Single Outlet)
  • Distributor & importer awards

Distributor and importers may vote for:

  • Producer awards
  • Retail awards

Journalists may vote for nominees in all categories

Please visit http://www.iconsofwhisky.com/vote by Thursday 28th August 2014 to vote for the very best in the industry – it will take less than two minutes to complete.

Once voting is closed and finalised, the winners of the Icons of Whisky America 2015 will be announced and presented in Bardstown, Kentucky in conjunction with the Kentucky Bourbon Festival and the Bourbon Hall of Fame on Wednesday 17th September 2014.

We very much look forward to receiving your vote.

Best wishes,

Rupert Wheeler

Whisky Magazine
Managing Editor

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Iron Hill Brewery’s “The Great Imperial Pumpkin Ale” Launches on 9/5/2014!

IHTheGreatImperialPumpkinWILMINGTON, DE – On Friday, 9/5/2014, beginning at 5 p.m., all 10 regional Iron Hill Brewery & Restaurant locations will celebrate the end of summer and the beginning of a new season with the annual release of both The Great Imperial Pumpkin Ale and Classic Pumpkin Ale.  Iron Hill’s award-winning Pumpkin Ale will be available on draught at all 10 locations through Halloween (Friday, October 31), and pumpkin lovers will be able to take home The Great Imperial Pumpkin Ale in cork-finished 750 mL bottles for a limited time.

“I can’t think of a style of beer that we do here at Iron Hill that evokes such pomp and circumstance.  This is a release that our fans mark down on their calendars months and months in advance,”  saysDirector of Brewing Operations Mark Edelson.  “Pumpkin Ale is also one of our favorite beers to make, too, with its spicy and bold flavors – it really tastes like pumpkin pie in a glass – and we look forward to pouring our award-winning pumpkin ales throughout the season.”

Iron Hill’s Pumpkin Ale is a medium-bodied, copper-colored ale with malt-y sweetness and a balancing bitterness.  It is spiced with traditional pumpkin pie spices and vanilla, in lieu of finishing hops, for intensely seasonal flavor.  The Great Imperial Pumpkin Ale is a hearty autumnal beer brewed each year with more than 200 pounds of pumpkins, as well as pumpkin pie spices, molasses and Belgian candi sugar, giving it a rich flavor and heady aroma, evocative of wool sweaters, crisp evenings by the fire and all things fall.  Throughout the season, the beer will be sold as a Bottled Reserve, Iron Hill’s line of cork-finished 750 ml bottles, for $19.50.  The Great Imperial Pumpkin Ale’s collectible bottles feature a custom-designed label from local artist Jeff Schaller, inspired by the beloved comic strip Peanuts. 

Highlighted events will include:

  • September 6, 1 p.m. until 5 p.m. – Iron Hill Maple Shade will host its annual Welcome, Great Pumpkin party by pouring pints and tulips of Pumpkin Ale, The Great Imperial Pumpkin Ale, Cinderella’s Carriage, Bourbon Imperial Pumpkin Ale, Bourbon Cindy
  • September 13, 12 noon until 6 p.m. – Iron Hill Wilmington will host a multi-tap event with five different styles of pumpkin beer:  Pumpkin Ale, Charlie Pumpkin Brown, Great Pumpkin Stout, Pumpkin Weiss, Ichabod Imperial Pumpkin Ale
  • September 19, 5 p.m. until 7 p.m. – Iron Hill Voorhees will celebrate the rite of fall by paying tribute to Cinderella’s Carriage, a Belgian-style pumpkin ale spiced with cinnamon, clove, allspice and nutmeg
  • September 20, 1 p.m. until 5 p.m. – Iron Hill North Wales will host its Pumpkinfest party by pouring pints and tulips of Pumpkin Ale, Ichabod Imperial Pumpkin Ale, Pumpkin Weiss, Bourbon Pumpkin Ale, Imperial Pumpkin Ale, Pumpkin Spiced Porter
  • September 20, 1 p.m. until 5 p.m. – Iron Hill Phoenixville will welcome pumpkin lovers back with Welcome to Pumpkinville!, a multi-tap event featuring Imperial Pumpkin Ale, Pumpkin Ale, Cask Conditioned Pumpkin Ale, Vanilla Pumpkin Ale, Pumpkin Weiss, Great Pumpkin Stout

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 10 locations across the mid-Atlantic, with an 11th location, in Ardmore, PA scheduled to open in the coming year.  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); Voorhees, NJ (13107 Town Center Boulevard, 856-545-9009);  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.

Craft Beer News Flash: Victory Brewing Launches New Ice Cream Line


Here is the latest National Ice Cream Month friendly press release to land in our inbox…

Victory Ice Cream

OUT OF THE BOTTLE & INTO THE BOWL!

Popular Craft Beer-Inspired Ice Cream Hits the Market Just in Time for Summer

DOWNINGTOWN, PA –Victory Brewing Company® (Victory), the popular Philadelphia-area craft brewer has a new take on the pint with the launch of Victory Ice Cream. Pints, which will retail for $6.49, include Hopped Up Devil, Triple Monkey and Storm Drop. They will roll out in the Greater Philadelphia region and be available for purchase at Kimberton Whole Foods, Shady Brook Farm and the Victory retail outlet in end of June. Additional retail outlets will be added as production, and capacity, permits.

Victory Ice Cream is made with wort, the flavorful, non-alcoholic liquid that results from the brewing of malted barley and fresh Brandywine water, the base of some of Victory’s most popular beverages. Because of this, the ice cream provides a combination of flavors reminiscent of Victory HopDevil, Storm King and Golden Monkey beer within a rich and creamy gourmet ice cream base.

  • Hopped Up Devil, based on HopDevil IPA wort, marries cinnamon, cayenne, organic coffee and luscious chocolate flakes to create a cold, sweet, velvety treat with a kick.
  • Storm Drop, featuring Storm King Imperial Stout wort, blends deep chocolate drops against a creamy chocolatey-stout base.
  • Triple Monkey, which uses Victory’s popular Golden Monkey wort, combines full-flavored banana and a delicious pecan swirl to satisfy all your taste buds.

“We’ve been making ice cream with beer wort in our brewpub for years and have had such great feedback from our fans that we wanted to introduce the Victory experience to a larger audience,” said Victory’s President and Brewmaster, Bill Covaleski. “The fans who are familiar with Victory beer will recognize the subtle tastes of some of their favorite brews in these delicious desserts. It’s also great to be able to share the flavors that our fans have come to love with those younger and older than 21 which is exactly what we are able to do now with our the deep richness of Victory ice cream.”

About Victory Brewing Company

Victory Brewing Company is a craft brewery headquartered in Downingtown, Pennsylvania. Founded by childhood friends, Bill Covaleski and Ron Barchet, who met on a school bus in 1973, Victory officially opened its doors in February of 1996. In addition to the original Downingtown brewery and brewpub, Victory recently opened a second state-of-the-art brewery in Parkesburg, PA to expand production capabilities and serve fans of fully flavored beers in 34 states with innovative beers melding European ingredients and technology with American creativity. To learn more about Victory Brewing Company visit us on the web at www.victorybeer.com.

Brew News Flash: Move Over Philly Beer Week! Here Comes Crabbie’s Ginger Beer Week…


Below is one of the more interesting press releases that landed in our inbox just last week. Here’s hoping that we can find the time to make it out for one of these tastings!   

crabbies

Crabbie’s Alcoholic Ginger Beer Week in Philly

Introducing Spiced Orange

PHILADELPHIA, PA – From Monday, May 5 through Saturday, May 10, Crabbie’s Alcoholic Ginger Beer, a 4.8% ABV, refreshing ginger beer – only for grown-ups, will host, “It’s Time for a Crabbie’s Week” highlighting Crabbie’s over ice with a slice, various Crabbie’s cocktails around town, Crabbie’s gift giveaways and complimentary samplings to introduce the newest flavor, Spiced Orange. Crabbie’s, which the Huffington Post “the UK’s best-selling ginger beer is finally available in the U.S., and we are quite pleased about it” is ideal served chilled over ice with a slice of citrus.

“The people of Philadelphia have been incredible supporters of Crabbie’s since it first became available so we are really excited to launch Spiced Orange in the area,” says Phil Clarke, general manager of St. Killian, the exclusive US importer of Crabbie’s. “We look forward to the week and hope to meet new friends and fans and enjoy these delicious drinks together.”

Crabbie’s has established, and is leading, the alcoholic ginger beer category in the United States. Crabbie’s Original is carefully crafted from a secret recipe that combines ginger shipped from the Far East which is cold steeped for up to six weeks and the combined with four exotic spices. The result is a refreshing, light bodied ginger beer with a spicy fresh ginger flavor, notes of citrus and a warming finish. The newest addition to the Crabbie’s portfolio is Spiced Orange which offers the same refreshing taste as the Original but with a lighter ginger profile and a zesty orange flavor.

The line-up for “It’s Time for a Crabbie’s Week” includes:

  • Monday, May 5, starting at 5 p.m. drink a Crabbie’s to celebrate Cinco de Mayo at Sancho Pistola’s (19 West Girard Avenue, 267.324.3530.)
    • Sancho Pistola’s will be serving Crabbie’s Original over ice with a slice, the Mezcal Mule made with Crabbie’s and bitters, and as a special for Cinco de Mayo, The Crabbie Sancho, a pear margarita with Crabbie’s Original served in a glass rimmed with cinnamon and chili pepper.
    • Complimentary Tasting of Crabbie’s Spiced Orange until 8 p.m.
    • First 20 people to order a Crabbie’s over ice or a Crabbie’s Cocktail will receive a Crabbie’s Beach Towel.
  • Wednesday, May 7 from 6 to 8 p.m. stop by Fado Irish Pub (1500 Locust Street, 215-893-9700) for a Crabbie’s!
    • Fado will be serving: Crabbie’s Original and Spiced Orange over ice with a slice; The Fado Jameson and Crabbie’s, Jameson Irish Whiskey with Original and lime; Mexican Mule, Jalapeno infused Jose Cuervo Tequila, Original and fresh lemon juice; and the Caribbean Orange Crabbie’s, Spiced Orange with Myers Dark Rum blended perfectly with fresh muddled fruit and cranberry juice.
    • Complimentary Tasting of the Mexican Mule and Caribbean Orange Crabbie’s.
    • First 20 people to order a Crabbie’s over ice or one of the Crabbie’s cocktails will receive a Crabbie’s T-Shirt.
  • Thursday, May 8 from 6 to 8 p.m. it’s time for a Crabbie’s at Growlers (736 South 8th Street, 267-519-3242.)
    • Growlers will be serving: Crabbie’s Original and Spiced Orange over ice with a slice; Dark and Crabbie, dark rum with Original; andThe Rye of the Storm, Old Overholt rye whiskey, Angostura bitters, lime zest and Original.
    • Complimentary Tasting of Crabbie’s Spiced Orange.
    • Chef Michael Thomas will offer a list of dishes suggested to pair Crabbie’s.
    • First 20 people to order a Crabbie’s over ice with a slice or Crabbie’s specialty cocktail will receive a pair of Crabbie’s UV Sunglasses and Bowtie Bottle Opener.
  • Friday, May 9 from 6 to 8 p.m. samplings at two locations of The Foodery on 10th Street (324 South 10th Street) and in Roxborough (6138-6140 Ridge Avenue.)
    • Enjoy tastes of both Original and Spiced Orange.
    • First 20 people to sample Crabbie’s at each The Foodery location will receive a Crabbie’s Bowtie Bottle Opener; purchase and receive a Crabbie’s gift (while supplies last.)
    • Saturday, May 10 from 12 noon to 2 p.m. sample some Crabbie’s in Northern Liberties at The Foodery (837 North 2nd Street).
    • Enjoy tastes of both Original and Spiced Orange.
    • First 20 people to sample Crabbie’s will receive a Crabbie’s Bowtie Bottle Opener; purchase and receive get a Crabbie’s gift (while supplies last.)

Since Crabbie’s entered the U.S. market, it has received high praise from The Dallas Morning News which called Crabbie’s “moderately gingered and not too sweet…a smooth, refreshing drink,” and Bon Appetit that hailed “a ginger beer that lives up to its name.” Crabbie’s was named “Best in Show” by greater San Francisco’s Fairfax Beer Festival, where it stacked up against some of the nation’s top domestic craft breweries.

The Crabbie’s adventure dates back to 1801 in Edinburgh, Scotland and the shipping port of Leith. Pioneering drink merchant John Crabbie began creating new offerings to sell in his shop at 99 Giles Street. He looked to the Far East to source the best ingredients including the finest ginger and exotic spices; elephants were traditionally used to transport these goods to ships to import to Scotland. More than 200 years later, Crabbie’s elephant logo symbolizes its heritage and search for ingredients which are still used today to develop the one-of-a-kind flavor of its alcoholic ginger beer.

Crabbie’s is available for purchase in two formats: a four-pack of 11 ounce bottles and a larger 16.9 ounce bottle. Ideal for sipping, it can also be blended into a variety of ginger beer cocktails, such as a Dark and Crabbie and the Moscow Mule.

Crabbie’s is currently available throughout Philadelphia where it is distributed by Penn Distributors. For more information on Crabbie’s, please visit them on Facebook or follow them on Twitter and Instagram (@CrabbiesUSA) #icewithaslice.

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The St. Paddy’s Day Digest for March 17, 2014


Before we to a few of the more interesting press releases that landed in our inbox over the past week, the Booze Dancing crew wishes all of you a very Happy St. Paddy’s Day. May your pint glass never be empty, and may your designated driver remember to stick with the Club Soda and lime! 

And now for the news…

Thomas_Pink_Sampling_Evite_v2_CocktailEvent_7143

Glenmorangie Single Malt Scotch Whisky Partners With Luxury Shirt Brand Thomas Pink To Curate The ‘Perfect Pairings’

New York, NY (March 5, 2014) – Glenmorangie Single Malt Scotch Whisky has partnered with luxury shirt brand Thomas Pink to present three distinct ‘perfect pairings’ of their Unnecessarily Well Made brands.

Glenmorangie shares many values with Thomas Pink, from a proud history to only using the finest ingredients and a relentless dedication to excellence. It is in celebration of this Unnecessarily Well Made approach to creation that the two brands have partnered to present three unique pairings of Glenmorangie Single Malt and Thomas Pink shirts, each representing a distinct personality and highlighting the rich diversity within the Glenmorangie portfolio.

‘The Classic Gentleman” pairing features Glenmorangie Original, an elegant and floral spirit and the real backbone of the Glenmorangie range. A must have for any Scotch drinker, Glenmorangie Original is paired together with Thomas Pink’s Classic White Shirt, the hero of any gentleman’s wardrobe. This package is tailored to fit a knowledgeable and sophisticated man who is eternally classic, just like the original expression of Glenmorangie’s smooth and complex Single Malt.  

‘The Discerning Adventurer” pairing highlights the spirit of innovation with items which marry the traditional with the unexpected. This set features The Lasanta Sherry Cask Finish, a 12 year old Single Malt extra matured in Oloroso Sherry casks, coupled with Thomas Pink’s Bengal Stripe Shirt collection, a brightly colored line which takes its inspiration from the rare and beautiful fabrics associated with East India. This pairing is perfectly suited for a refined and confident man who indulges in life’s pleasures and enjoys new discoveries. 

‘The Ultimate Perfectionist” pairing celebrates 170 years of dedication to excellence, since Glenmorangie’s founding in 1843. This package joins together Glenmorangie Signet, the masterpiece of the portfolio alongside Thomas Pink’s Imperial Collection, a line of skilfully crafted shirts made from the finest fabric in the company’s range. This exquisite pairing fits the ambitious man who seeks out precious and rare items and goes above and beyond to experience the best that life has to offer. 

Maxime Balay, Glenmorangie’s Brand Director, said, “We are excited to partner with Thomas Pink. Like Glenmorangie, Thomas Pink has a long standing history steeped in tradition. We feel that they share in our relentless dedication to quality and craftsmanship whilst always keeping perfection in mind.” 

Glenmorangie and Thomas Pink will celebrate their partnership with a private shopping event at the Thomas Pink New York Flagship location where guests will be invited to experience these pairings, and taste the featured Glenmorangie expressions with Glenmorangie Master Brand Ambassador, David Blackmore. The three curated parings are available on Reserve Bar until the end of April. (http://www.ReserveBar.com//Glenmorangie-Thomas-Pink)

Additionally, Glenmorangie is giving one lucky winner and a guest a chance to win a trip to the United Kingdom for a custom Thomas Pink & Glenmorangie experience.

The winner will enjoy personalized shopping at the Thomas Pink flagship store on Jermyn St. in London, and fly to Scotland to visit the Glenmorangie Distillery to experience Glenmorangie’s pursuit of perfection first hand.  For more information and to enter please visit http://www.glenmorangiesweeps.com/thomaspink.

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Salty & Bubbly at Philly Farm & Food Fest

More Shopping, More Support and More Craft Brews, Cocktails & Shellfish at Expanded Show

Philadelphia, PA – March 11, 2014 – Philly Farm & Food Fest (#Fest) is thrilled to introduce Shellfish Salon, a new guided tasting opportunity led by Sam Mink, owner of the legendary Sansom St. Oyster House and the expanded Local Libations Lounge featuring more hourly sessions to sample brilliantly produced local spirits. Philadelphia area residents can shop, taste and enjoy at this family-friendly event with 100+ local farmers, food artisans and sustainable businesses on Sunday, April 13, 2014 from 11:00 am to 4:00 pm at the Pennsylvania Convention Center Annex.

Experience freshly shucked salty beauties from Cape May Salts and Choptank Oyster Company. Heritage Shellfish Cooperative will be on hand serving up freshly cooked clams. Sam Mink will provide insights into the wonder of these exceptionally delicious east coast oysters and clams. Learn about aquaculture, sustainable seafood collaboratives and how oysters and clams are restoring coastlines and fishing economies at Shellfish Salon sessions. Four Shellfish Salons will be held throughout the event that begins at 11:40 and is held every hour thereafter.  Timed tickets to the Shellfish Salon are $15 each and must be purchased in advance.  Tastings are limited to groups of 30 so don’t delay.

Based on last year’s popularity, Philly Farm & Food Fest has expanded the Local Libations Lounge to include more unique producers. Limited to groups of 60, Libations sessions will take place every hour from 12:00 pm to 3:00 pm. This year attendees will experience guided tastings from 5 producers in each session. Featured beverages include: Frecon Farm Cider, Dad’s Hat Rye Whiskey, Philadelphia Distilling’s Bluecoat Gin, Sly Fox Brewing, Subarashii Kudamono Asian pear liqueur, Stonekeep Meadery, Paradocx Vineyard, and Victory Brewing Company. Tickets are $15 per person, you must be 21 to take part and advance purchase is necessary.

For $50 advance purchase, enjoy all Philly Farm & Food Fest has to offer–entrance to Shellfish Salon and Local Libations Lounge as well as general admission. General admission tickets are $20 in advance and $25 at the door. Children 12 and under are free. Tickets are available at www.phillyfarmfest.org

About Philly Farm & Food Fest

Philly Farm & Food Fest was co-founded by Ann Karlen, and Marilyn Anthony and is a project of Fair Food and PASA (Pennsylvania Association for Sustainable Agriculture), dedicated to showcasing local, sustainable foods and businesses to consumers.

Visit www.phillyfarmfest.org to learn more. Follow us on Twitter and like us on Facebook for frequent updates.

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Haymarket

Master Distiller Night at Louisville’s Haymarket Whiskey Bar – Monday March 17th

The third Monday of every month is Master Distiller Night at Haymarket Whiskey Bar, 331 E. Market St. in Louisville, Ky., when the bar hosts a different Master Distiller for meet and greets, bottle signings, special tastings, discussions, and more. This month’s event is scheduled for Monday, March 17th, and the Haymarket is particularly excited to host a rare appearance by the legendary Jimmy Russell of Wild Turkey.

Master Distiller Night is always free and kicks off at 9 p.m. If you find yourself in the area, we would love to invite you out next Monday night to check it out and try some of the more rarer pours that often come out these nights.

ABOUT JIMMY RUSSELL:

Master Distiller James C. Russell, or Jimmy to anyone who has ever shaken his hand, has been making bourbon in Lawrenceburg, Kentucky at the Austin Nichols Distillery for 54 years. Growing up just five miles from the distillery, Jimmy followed in the footsteps of his father and grandfather, learning time-honored traditions and techniques uniquely suited to the heart of bourbon country. He trained under Bill Hughes, Wild Turkey Bourbon’s second master distiller, and Ernest W. Ripy, Jr., the son of the original owners. It’s a small community of men who have mastered bourbon, and within this brotherhood, Jimmy Russell has gained a reputation as “the master distillers’ master distiller” and the “Buddha of Bourbon.” Jimmy Russell is considered the longest tenured, active Master Distiller in North America.

ABOUT HAYMARKET WHISKEY BAR:

Haymarket Whiskey Bar is open Monday through Saturday, 4 p.m. to 4 a.m., and Sundays at 7 p.m. Located at 331 E. Market Street between the NuLu district and downtown, Haymarket boasts more than 100 unique bourbons, nearly 200 whiskeys, 50 craft beers, 7 rotating taps, and artisan coffee drinks. A proud member of the Urban Bourbon Trail and named one of the best whiskey bars in the nation by Thrillist.

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Dr. Seuss Birthday Dinner

Lafayette Hill, PA - This upcoming Wednesday, March 19, Barren Hill Tavern and Brewery will host a five-course dinner inspired-by Dr. Seuss’s 110th Birthday {which was earlier this month} featuring Ballast Point Brewing and Chef Paul Trowbridge’s One fish, two fish, red fish, blue fish -themed menu that includes the following:

Amuse-bouche & Welcome Beer
“From there to here, from here to there,
funny things are everywhere”
Sesame Seaweed Salad
Ballast Yellowtail Pale Ale

“One Fish”
Sashimi of Tuna with chili jam, ponzu & scallions
Firkin of Ballast Sculpin dry hopped with wai-iti hops

“Two Fish”
Seared Scallop with Tobiko, lemon butter, roasted gold beets
Ballast Wahoo Wheat

“Red Fish”
Blacked Red Snapper, dirty rice
Ballast Calico Amber

“New Fish”
Grilled Chilean Sea Bass, tamarindo sauce, sea beans
Ballast Longfin Lager in cans (new format)

Dessert
Dessert Surprise
It’s a surprise. But we promise this: it’s super-cool.
From Daytime Sous Chef & Pastry Chef Melissa Stout-Greiner
Ballast Sea Monster Imperial Stout

“Then I say, ‘I wish for fish!’ And I get fish right on my dish.”

646 Germantown Pike, Lafayette Hill, PA
484-344-5438 * Website coming soon!
Like us on Facebook! / Follow us on Twitter!

CLICK HERE to Buy Ticket Now!

TGIF Times for January 24, 2014


Below are a few of the more interesting press releases that landed in our inbox this week…

Glenmorangie Companta

Glenmorangie’s New “Friendship” Whisky

— The fifth annual offering from its award-winning Private Edition range —

Glenmorangie has released its eagerly-awaited fifth annual limited edition single malt whisky: Companta.

Its predecessor, Ealanta, was recently named the world’s best dram by Jim Murray, one of the world’s leading whisky experts. Created by wood management pioneer and three-time winner of Malt Advocate’s coveted Industry Leader of the Year award Dr. Bill Lumsden, Glenmorangie Companta is the latest in the Private Edition range – a group of rare and intriguing single malts. Glenmorangie Companta is Scots Gaelic for friendship and celebrates Glenmorangie and distinguished French vineyards’ shared pursuit of perfection.

Dr. Bill Lumsden, Director of Distilling and Whisky Creation, said:

Having spent over 20 years travelling to some of France’s most renowned vineyards, I’ve had the opportunity to sample many rare and intriguing wines in search of the finest casks to complement the extra-maturation of our whisky. Some of my most memorable visits have been to Burgundy, where the dedication and attention to detail that goes into their craft never ceases to amaze me. The smaller vineyards of the region don’t seem to worry about yields, costs, or timings. They work tirelessly, simply to produce the very best wine. In the same spirit as Glenmorangie, they stop at nothing in the pursuit of perfection. This shared philosophy inspired me to create the ultimate tribute to my longstanding love for French vineyards and the friends that I’ve had the pleasure to make throughout my travels.

On the nose, Companta exudes rich, “autumnal” scents of red berries and damp forest floors, with a hint of fragrant woodsmoke complementing notes of aromatic, nutty oak. Upon tasting, a spicy palate redolent of cherries and stewed fruits is slowly revealed, as notes of sugared plums, blood orange and rose-hip syrup emerge alongside milk chocolate and brown sugar, leading into a mouth-coating finish.

Bottled at a strength of 46 per cent, and non chill-filtered for extra body and texture, Glenmorangie Companta is available from independent specialist retailers and department stores including Royal Mile Whiskies and the Whiski Rooms with an RSP of £69.99.

A refined balance between bold spice and rich, smooth sweetness, Companta is the result of a careful assemblage of Glenmorangie extra-matured in both renowned Burgundy Grand Cru Clos de Tart casks and sweet fortified wine casks from Côtes du Rhône.

Lumsden explained:

Selecting parcels of Glenmorangie which had been matured in traditional American white oak ex-bourbon barrels, I transferred the spirit into casks having previously contained one of my personal favourites – the full-bodied Grand Cru wine from Clos de Tart, one of the most celebrated vineyards in Burgundy. After a period of extra-maturation, the casks imparted additional body and deep berry-like flavours to the trademark elegant, floral character of the Glenmorangie. To complement the bold, spicy character imparted from the Grand Cru casks, I selected a parcel of Glenmorangie which had been extra-maturing in casks having previously contained a lusciously sweet fortified wine from Côtes du Rhône. It took some time, but with careful fine tuning we reached a harmonious assemblage which proved the perfect balance; neither too bold nor too tame!

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Two stories from Philly’s Devil’s Den…

Devil's Den

#1 – Late Winter Menu Released at Devil’s Den

–Rustic & Refined Dishes Complement Exceptional Beer–

Philadelphia, PA — Devil’s Den announces a late winter menu that combines rustic and refined with flavors imported from around the globe—all while maintaining the comfortable palate of elevated American pub fare.

Devil’s Den’s wood-burning fireplace and carefully selected craft beer list create a uniquely comfortable urban tavern oasis in Philadelphia’s brutal winter. The new menu items add to the enticement with diverse Small Plate selections, a variety of House Sausages, and hearty Entrees perfect for cold nights.

Small Plates include Pulpo, braised and seared Spanish rock octopus, crème fraiche, frisee, pomegranate; Sweet Potato Fritters, maple marscarpone, chile oil; Patatas Bravas, roasted potato tossed in spicy tomato sauce; Crab Tots with a cheddar beer sauce; and simply Mushrooms, seared trumpet, crimini and oyster mushrooms, pearl onion, sunny-side up quail egg.

House Sausages are inspired by Chef de Cuisine Matthew Daggett’s family in Germany and extensive study of sausage making in Europe (see additional release for more information). This season’s sausage offerings include Lamb Sausage with cannelli beans and honey-thyme mustard; Pork Belly Sausage with sweet potato and hot mustard; Boudin Blanc with roast potato, pickled cabbage and sweet mustard; and Chorizo with creamy polenta, manchego and whole grain mustard crème.

Entrees are decidedly hearty and rich, seasonally appropriate. Lamb Chops are served with celeriac puree, swiss chard, raspberry gastrique; Short Rib Ravioli is served with caramelized cioppollinni and pearl onion consommé, watercress, crème de Dijon; Duck Ragout is served confit-style with house-made duck prosciutto and creamy corn polenta cakes; Seared Scallops are accompanied by parsnip apple puree, warm truffle mushroom salad; Fresh Semolina Gnocchi comes with mushroom and butternut squash ragu. Also new to the menu is the new and popular Farmhouse Burger—dry rubbed patty, lettuce, roasted tomato, caramelized onion, house sauce, pulled pork, fried egg.

The new dishes at Devil’s Den complement mainstay dishes that remain staples like their selection of Mussels, Shrimp & Chorizo, the popular Duck Fries, and several sandwich favorites.

Devil’s Den also offers brunch every Saturday and Sunday with unexpected favorites such as Scallop Benedict with seared scallops, bacon, brioche, apple hollandaise; Short Rib Hash with sweet potatoes, leeks, squash,, poached eggs, au jus; and Shrimp and Grits with a spicy tomato creole sauce. Brunch is served from 10:30am-3:00pm every weekend.

#2 – Devils’ Den Toasts National Peanut Butter Day with Nutty Draft List and Specials

Philadelphia, PADevil’s Den, Philadelphia’s premier beer destination, gets a little nutty this Friday, January 24 with the annual celebration of National Peanut Butter Day featuring peanut-butter food specials from the kitchen and accompanying nutty drafts.

Among the extensive draft options, on National Peanut Butter Day, Devil’s Den will tap and pour DuClaw Sweet Baby Jesus— a chocolate peanut butter porter with a rich peanut butter aroma and intense chocolate taste— Twisted Pine Rhesus Stout—a chocolate peanut butter stout with a mocha head and earthy nuttiness— and Spring House Big Gruesome— an American double peanut butter chocolate stout brewed with two types of chocolate malt, raw cocoa nibs, and real peanut butter.

“We love any excuse to celebrate the relationship between quality food ingredients and craft beer,” says owner Erin Wallace. “Peanut Butter Day was a huge hit last year, so we expanded the offerings this year with different breweries and additional menu options.”

Back in the kitchen, Chef de Cuisine Matthew Daggett celebrates National Peanut Butter Day with a variety of peanut butter-infused specials that go beyond the average PB&J.

Menu for the evening will include Pork Satay, a marinated skewer of pork with creamy peanut sauce; Tod Mun, a Thai fish cake with a spicy cucumber sauce; Grilled Flank Steak with Peanut Sauce served over bok choy; and for dessert a decadent Peanut Butter Pie, loaded with peanuts mixed with cream cheese and covered in chocolate ganache.

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