tag:blogger.com,1999:blog-41158538097891953112024-02-07T19:49:48.230-08:00The Next Rounds on MeJohn Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-4115853809789195311.post-29961515166184090792017-11-13T14:32:00.001-08:002017-11-13T14:32:11.486-08:00Are you able to read me?Hey Gang!<br />
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Just curious, trying this from my phone and wanted to see if anybody is able to see it. Please leave a comment!!!John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com1tag:blogger.com,1999:blog-4115853809789195311.post-26471647365347989582012-07-28T17:39:00.001-07:002012-09-14T17:17:06.524-07:00Garofalo Artisan Liqueurs: A look into Virginia's Sweet Possibilities<span style="background-color: #f3f3f3;"><span style="color: red;">In a Shot: I recently had the opportunity to meet and sit down with aspiring liqueur artisan Dick Garofalo, talk about and taste his hot grain, fresh focused, inspiring work in progress and set up an agreement to make cocktails for his portfolio recipe book!</span></span><br />
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It's funny, as long as I've been in this industry of food and beverage, it never ceases to amaze me that the best part has to be the people you meet along the way. I've made some really good and long lasting friends in this hustle and bustle of commitment, passion and servitude. I cross paths with old associates like you wouldn't believe. One of my current clients ends up being somebody who bar-tended at a place while I was managing the floor in a previous restaurant and this other GM used to visit me at the last bar I tended and while driving home today I spotted an old regular on the way home walking her dog.<br />
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I was out in DC as a guest of Scott Harris's recently promoting one of my cocktails originally made popular at Food Matters blending together his Catoctin Creek Mosby's Spirit, herbs, lime juice and cucumbers (He has affectionately adapted and renamed the Cool Hand Cuke!) for a privately invited group of aficionados, supporters and new found lovers alike. There was one such gentleman in the crowd who was particularly interested by the fact that I have mixed beverages for the likes of restaurants and distillers alike and introduced himself as Dick Garofalo, creator of Garofalo Artisan Liqueurs. After a very engaging conversation, we made and agreement to meet.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEq7_WNmh1w4S1PTkufHsYU7lx7SYH-cwhw8WL0CKUjOThb399_XoHqsZby6ytvlfMzYSaw8DFUz0jl2vb5GLif2m7XoXKhJMPHNUNEaqxa9rhdbIQbHGz66PFor-AYo89dmlNI-fzSk8/s1600/Falernum,+Gift+From+Dick.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGEq7_WNmh1w4S1PTkufHsYU7lx7SYH-cwhw8WL0CKUjOThb399_XoHqsZby6ytvlfMzYSaw8DFUz0jl2vb5GLif2m7XoXKhJMPHNUNEaqxa9rhdbIQbHGz66PFor-AYo89dmlNI-fzSk8/s200/Falernum,+Gift+From+Dick.JPG" width="150" /></a><br />
What will be an exchange of cocktails, tasting notes and this blog, Dick gave me an exclusive sit down and 375 ml samples of his entire line, plus a little something he created that is not intended for the market (Thank you again for the rosey spicey fruity 187 ml Falernum! <b>TNROM Rating - 9</b>)<br />
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Dick originally worked for Xerox for quite some time and blames his wife for ending up on a walk where he stumbled across a walnut tree. He begins telling her the story about a walnut liqueur his Grandmother made where upon they decided to go home and give it a try and with success plus three investors, the rest is history! Now keep in note here folks, these are products not yet available on the market, so when you put an online search for the Garofalo Artisan Liqueurs, know you heard it hear first!<br />
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So what are these liqueurs, whose humble beginnings began in the sanctuary of his own home? First of all, the products are organically produced (With the exception of his walnut and apricot labels). All of them are made using a 190 proof neutral grain spirit and flavored with unique syrups, sometimes secret ingredients and distilled water. They are not fortified with any other spirits and do not require refrigeration after opening (Warning: Never freeze these drams or any liqueurs for that matter, EVER). He's really put thought into his labeling, naming and marketing. Garofalo translates to carnation, an overall theme in his labeling work. Each label has been designed by an Italian artist with fun names and pictures usually depicting a young G.A.L. wearing red lipstick, red shoes and holding a cordial glass. The ABV on these little treats range between 35% and 41% with a market price possibly between the $20-$35 mark. Talk about hand crafted and small batch artisan work here, the guy literally throws picking parties to get help collecting the ingredients he needs to make this stuff!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZpQWrT7a7KI5JiEPyeRH-MW5_t8iWQB7BA5q8bNF6xM0047g9ywbgrsEt_eDIjHAAqM8eTGgY6U9rcP9oa3x90c9ODtXQZws_VKxJb0Ubq9D5aFPOIAy4zEwXaX34_dX7v6RPWpeLZru/s1600/Garofalo+Portfolio.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZpQWrT7a7KI5JiEPyeRH-MW5_t8iWQB7BA5q8bNF6xM0047g9ywbgrsEt_eDIjHAAqM8eTGgY6U9rcP9oa3x90c9ODtXQZws_VKxJb0Ubq9D5aFPOIAy4zEwXaX34_dX7v6RPWpeLZru/s320/Garofalo+Portfolio.JPG" width="320" /></a>Dick recommended that I keep a little club soda on the side line during my tasting and in support of my favorites, I went ahead with Q Soda. Which, by the way, if you've never tried that product may I recommend it because it is a soda where bubbles never stop. Big ones, little ones and a weight heavier than any other I've ever had, truly a great Vodka Soda enhancer in my humblest of opinions! Anyway, back to GAL, using him as my guide, I arranged the products from driest to sweetest. Because this was such a unique experience, I decided to rate my favorites from 1 the lowest, to 10 the highest. Make it very clear that the reasons behind why I like or rate them each is incredibly unique and separate from one another. (Also note that they are all rated above average!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWtvGAaVzLSj7EbzmHxBLKAwsqZ49DmJ3PUSVhahQxSibXX7_goTss8I8p-bhnjCj978PTZyOD2IS-TCS4J1eYduZWZ5A1TEG0fjQzwQtkWmukdY8cVS0uhhg6s6VcUVusUt6kKh9ytSDc/s1600/Night+Life+Garofalo+Tasting+July+2012+%2814%29.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWtvGAaVzLSj7EbzmHxBLKAwsqZ49DmJ3PUSVhahQxSibXX7_goTss8I8p-bhnjCj978PTZyOD2IS-TCS4J1eYduZWZ5A1TEG0fjQzwQtkWmukdY8cVS0uhhg6s6VcUVusUt6kKh9ytSDc/s320/Night+Life+Garofalo+Tasting+July+2012+%2814%29.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This label is subject to change before release.</i></td></tr>
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<b style="background-color: black; color: white;">Night Life Coffee Liqueur 30% ABV</b><span style="background-color: black; color: white;"> - </span><i style="background-color: black; color: white;">A special blend made just for GAL from a Winchester, VA based coffee vendor and renowned by local VA chefs. This bottle is currently seeing its third label.</i><br />
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Immediately opening the bottle the smell of coffee lingers in the room. The color of this liqueur is exact to an aged Bermuda black rum. When swirling it around the glass I notice how it doesn't appear to be syrupy at all, light weight, coats the glass like a nice white wine. The first nose hits you hard with the aromas of freshly brewed dark roast and baker's raw dark chocolate. A sharp grainy ethanol sings behind it clear as crystal with notes of toffee and raw vanilla pod. The weight is more noticeable on the palate with mocha cappuccino coating the entire mouth with bitter cold black coffee being the lasting impression along with a slightly acidic and warming finish. <b>TNROM Rating - 8</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZCvyiHjmXx1bYGpFAoRYmrYb6_iMP5IFOqW0VDkczFQvg42qggqSDLFmPvmThfuKTCEjBdoBolP3_Ws64kajwZtOecBWICCnyyLckyn2Wzf82o8v95V_59n8Jimqu0LWbmi5kQiYOzoW/s1600/Fuzzy+Apricot+Garofalo+Tasting+July+2012+%283%29.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZCvyiHjmXx1bYGpFAoRYmrYb6_iMP5IFOqW0VDkczFQvg42qggqSDLFmPvmThfuKTCEjBdoBolP3_Ws64kajwZtOecBWICCnyyLckyn2Wzf82o8v95V_59n8Jimqu0LWbmi5kQiYOzoW/s320/Fuzzy+Apricot+Garofalo+Tasting+July+2012+%283%29.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fuzzy is the name of the cat!</i></td></tr>
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<b style="background-color: black; color: white;">Fuzzy Apricot Liqueur 30% ABV - </b><i style="background-color: black; color: white;">The choice of apricot used to make this liqueur is a Garofalo secret, though he has been experimenting with three other species! <span style="background-color: black; color: white;">It is important to swish this bottle around a bit before serving because there is actual pectin sediment present in the bottle.</span></i><br />
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Bourbon, cloudy pale ale, orange marmalade in color. When swirled, the legs stick to the walls of the glass and dissipate like rain water on a moving car windshield. Wow! Where's the brunch!?! This nose slaps you right over with over ripe apricots, candied almonds, buttery English muffins, breakfast jellies and orange creamsicles. The body is syrupy with loads of bread, apricots, a touch of brown spice and even notes of corn on the cob (and dare I even say a peculiar note that reminds me of dried Elmers glue???) . This is a very interesting and complex liqueur that is great by itself but has so many applications where using it as a substitute/addition to many a bourbon or rum based cocktail you won't go wrong I can promise you that! <b>TNROM Rating - 10</b><br />
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<span style="background-color: white;"><b style="background-color: black; color: white;">Bluesberry 35% ABV -</b><span style="background-color: black; color: black;"> </span><i style="background-color: black; color: white;">Limited availability product made with blueberries courtesy of Chef Chris Edwards from Patowmack Farms. This is the only bottle brought to me in a 275 ml size.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FK_6r-MMSlvAOgPprnYjh6YPu4vBlYPGMZD8HzAMEQXVXTUrv8OwdwRvrr8aTBmn79MgZsRkhXueDAYfF53CaIs0SWB15j6iMiPGWQ29joM7CfZw-1XCg3JsuDJPHVOwafPqPmszNKkl/s1600/Bluesberry+Garofalo+Tasting+July+2012+%2813%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FK_6r-MMSlvAOgPprnYjh6YPu4vBlYPGMZD8HzAMEQXVXTUrv8OwdwRvrr8aTBmn79MgZsRkhXueDAYfF53CaIs0SWB15j6iMiPGWQ29joM7CfZw-1XCg3JsuDJPHVOwafPqPmszNKkl/s320/Bluesberry+Garofalo+Tasting+July+2012+%2813%29.JPG" width="240" /></a></div>
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The color is close to a light Roy Rogers or POM juice. When swirled it coats the glass thick and slides down slow. Spicy cola, blueberry, cranberry, dark plum, black cherry and Martini & Rossi Rosso are the show pieces on the nose. Very dense thickness here with a gritty baked blueberry compote I'd imagine that this alone with a squirt of lime and club soda would make an excellent summer cooler! Another inspiration is to sub out all vermouth in cocktails and replace it with this for a subtle dark berry note that will compliment vodka, gin and whisky focused cocktails. <b>TNROM Rating -7.5</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGuweugIimB1emSTSLld4yOFyVUfDg40bbptdqtmyL0srUkxL_KGfMqpQhC9K8FeeOBsSR1kM4YimVaWAIgkJrammcKt9QZTMFs8MkKLPHj5J2Gn8ewvIHTCtTdSFTpp5aVWKoXi7KIiT/s1600/Limoncello+Garofalo+Tasting+July+2012+%284%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGuweugIimB1emSTSLld4yOFyVUfDg40bbptdqtmyL0srUkxL_KGfMqpQhC9K8FeeOBsSR1kM4YimVaWAIgkJrammcKt9QZTMFs8MkKLPHj5J2Gn8ewvIHTCtTdSFTpp5aVWKoXi7KIiT/s320/Limoncello+Garofalo+Tasting+July+2012+%284%29.JPG" width="240" /></a></div>
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<b>Limoncello 30% ABV -</b> <i>Made with traditional organic Sorrento lemons. Sediment in this bottle so shake before serving.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfco45CqA_OMSlF63TYK6z-Y2vkD_FhIkIfWfxJZQe-6bSKuHQKRrcq5tWkxD9V7kAcc4D8Hw65Cn8Y5MwHhZMJ_3PZvKrX9VBfayxPkf0-mpUZ0j5_fk7NdssoTKrnwq1wwvYcek-YD_/s1600/Limoncello+Garofalo+Tasting+July+2012+%285%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfco45CqA_OMSlF63TYK6z-Y2vkD_FhIkIfWfxJZQe-6bSKuHQKRrcq5tWkxD9V7kAcc4D8Hw65Cn8Y5MwHhZMJ_3PZvKrX9VBfayxPkf0-mpUZ0j5_fk7NdssoTKrnwq1wwvYcek-YD_/s200/Limoncello+Garofalo+Tasting+July+2012+%285%29.JPG" width="150" /></a></div>
The color looks exactly like cloudy fresh squeezed home made lemonade. Without approaching the glass the room is already filled with the scent of fresh lemon zest. A swirl coats the glass thick and firmly while the nose hits you with concentrated variations of lemon; lemon peel, lemon juice, bitter lemon soda, lemon flavored hard candy and grain alcohol. In the mouth the thick rich texture you want from a Limoncello hits you with a hard candy lemon head brick and has a very nice warm finish. American Limoncello done precisely right. Drink alone or sub out anything that calls for a .75 oz liqueur of any kind to really bring out a new perception on your favorite cocktail (i.e. good bye triple sec for your Cosmo, hello Garofalo!) <b>TNROM Rating - 9</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2zW9fE_zgPgxJunN5mlb27EUW4Elaw5jU3XAubvsxJbf17RCw6UnFccEoU9ZT9so7SfNAd6EPACUnXw-0zxGoQYV6UPMrkBbL2CXExkCVLr8_ZlzD33f8AjwrwRgF1FMINdCM87ta0Ym/s1600/Orancello+Garofalo+Tasting+July+2012+%2817%29.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2zW9fE_zgPgxJunN5mlb27EUW4Elaw5jU3XAubvsxJbf17RCw6UnFccEoU9ZT9so7SfNAd6EPACUnXw-0zxGoQYV6UPMrkBbL2CXExkCVLr8_ZlzD33f8AjwrwRgF1FMINdCM87ta0Ym/s640/Orancello+Garofalo+Tasting+July+2012+%2817%29.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Notice that this sample bottle has the label measurements on them accidentally. A collector's item I do believe!!!</i></td></tr>
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<b>Orancello 30% ABV -</b> <i>Made using blood oranges and other well privately kept ingredients. Shake a bit before serving due to natural sediment.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhpcCQlUnc7WsaKTzHZ2nb1aYyvbOrwtRwcWnBCeWe7_rd6XDF_1wvrg-6CF9QOnxvFuk2XIwyfB2EH2WKi1sfbmOdWpY0EYo4Cm0oulWzr1S28HqYN6uQ6_yhNxO3bCpQhHdXSUojS9q/s1600/Orancello+Garofalo+Tasting+July+2012+%2818%29.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhpcCQlUnc7WsaKTzHZ2nb1aYyvbOrwtRwcWnBCeWe7_rd6XDF_1wvrg-6CF9QOnxvFuk2XIwyfB2EH2WKi1sfbmOdWpY0EYo4Cm0oulWzr1S28HqYN6uQ6_yhNxO3bCpQhHdXSUojS9q/s200/Orancello+Garofalo+Tasting+July+2012+%2818%29.JPG" width="150" /></a>The color is exact to a cloudy homemade orange simple syrup. Thick swirly legs that dissipate fairly quick. The nose brings the notes of baked orange peel, house squeezed tangerine juice and just peeled orange slices with that signature grain burn in the back drop. Rich and thick syrupy texture followed by fresh orange juice, hard candy and a subtle warm finish. I feel very similar about this blend as I do to GAL's Limoncello. This bottle, however, though the same ABV has a softer less warming finish which may be more approachable to many, though I enjoy the heat delivered by the aforementioned. <b>TNROM Rating - 9</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmnqaMPlpw_mLzraf-9MoOAdpgSBTbwMn4MlyUoEYyrc7_l-gzG7DLEz-nwBpPW940di7EMmO9O4dRLmfSk-YPpIpiUnUud9I9XTLGxpZAiUTvrORnZLbPnDUJngrDb8ZIiGIQJRqGtwW/s1600/Tart+Cherry+Garofalo+Tasting+July+2012+%287%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmnqaMPlpw_mLzraf-9MoOAdpgSBTbwMn4MlyUoEYyrc7_l-gzG7DLEz-nwBpPW940di7EMmO9O4dRLmfSk-YPpIpiUnUud9I9XTLGxpZAiUTvrORnZLbPnDUJngrDb8ZIiGIQJRqGtwW/s320/Tart+Cherry+Garofalo+Tasting+July+2012+%287%29.JPG" width="240" /></a><b>Tart Cherry 35% ABV </b>- <i>Inspired by his Grandmother's brandied cherries, this one is made from Montmorency sour cherries.</i></div>
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The color is light copper gold, similar to a light french orange liqueur. The legs are thick and steady. Now, this is the first of the batch that smells so dry it could pass as an eux-du-vieux. Aromas of Kirschwasser, green tea, caramel covered green apple, tart cherries and raw alcohol. Bitter cherry, raw nuts, chocolate and Calvados on the palate all while the sweetness comes through in the end. I would even go as far as to substitute brandy or whisky period for this in your favorite cocktail, it hits hard enough to give you a beautiful balance, not too sweet and not too strong with nice cherry notes along for the ride! <b>TNROM Rating - 8.5</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Y31KZ793PKmuwBfcW3nwEdRxueJ7VyK_MDf2LnvhcWjXHT4EbXS7nRnMI96O6AOzXSfqzVqWYcL7j0vHH7E3nNrHOmQl2dik6K-jS1xEpLM-Fa3qLo_nUMt94UzsyN7KhQ5nioTGvR3L/s1600/Father+Ewing+Garofalo+Tasting+July+2012+%289%29.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Y31KZ793PKmuwBfcW3nwEdRxueJ7VyK_MDf2LnvhcWjXHT4EbXS7nRnMI96O6AOzXSfqzVqWYcL7j0vHH7E3nNrHOmQl2dik6K-jS1xEpLM-Fa3qLo_nUMt94UzsyN7KhQ5nioTGvR3L/s320/Father+Ewing+Garofalo+Tasting+July+2012+%289%29.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This is an older label as Ewing is missing his cordial glass!</i></td></tr>
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<b>Father Ewing 35% ABV</b> - <i>Named after an enigmatic educator of anthropology. A secret blend of organic fruits and spices.</i></div>
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The color is golden amber waves, a lightly brewed green tea perhaps. Now, when this one is swirled, where ever the legs go, they stick what could be an eternity! Now this is more like it! Very complex, the first thing that hits you is clove and stone fruit with very traceable characteristics of wasabi, cactus, cardamon, star anise, tarragon, fennel, mint, grated nutmeg, cinnamon stick, un-brewed tea leaves, white pepper, sea salt, rose water, raw nuts, cherry, apricot, grapefruit and other citrus juices. The sweetness coats your mouth with a strong spicy cola nut finish. To be honest, I would drink this by itself and probably would enjoy it more so that way than mixed in cocktails, though there are PLENTY of reasons to want to blend this into your favorite autumn mixer. <b>TNROM Rating - 9.5</b><br />
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<b>Francesca 41% ABV </b>- <i>A recipe that has been in the family for over 90 years. Depending on walnut availability, it will be made available in a Spring (Green) and Fall (Red) version. Dick gave me the fall version which is made with Wild Eastern Black Walnuts and select spices. He made it very clear that this is no Nocino! Which, by the way is a traditional, Northern Italian liqueur, made from infusing spirit (usually wine or vermouth) with unripened green walnuts and then sweetening it with simple syrup.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJKoE-5EDLcyFAvMfymq0E7M41mXd0rqEWV_wBs4OZot2KV-43LUy1uQesfR3PTkHamMDAIWihyphenhyphenBQd1c80-deMHH1uwKn0luoTtM5S2fp9WAqFgLcZZYpUgPBZFNAV2LFkyzJ17qR6fHM/s1600/Francesca+Garofalo+Tasting+July+2012+%2811%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJKoE-5EDLcyFAvMfymq0E7M41mXd0rqEWV_wBs4OZot2KV-43LUy1uQesfR3PTkHamMDAIWihyphenhyphenBQd1c80-deMHH1uwKn0luoTtM5S2fp9WAqFgLcZZYpUgPBZFNAV2LFkyzJ17qR6fHM/s200/Francesca+Garofalo+Tasting+July+2012+%2811%29.JPG" width="150" /></a>The sweetness from the bottle fumes around the room before I even get a chance to pour it! Amber brown in color, could easily pass as an aged bourbon if it wasn't for the aromatics! The legs coat thin and quick<b> </b>yet stick. Nutty and spicy, again the aroma smells much like a really good cola. Gold rum, filberts and chocolate are getting spanked by huge amounts of pumpkin pie spices with a buttery walnut crust. The flavor is spicy and nutty, rich and syrupy with an enormous warmth that would make this a great substitute for bourbon or Irish whisky in your favorite cocktail (Honestly, you want a great drink? Make a Manhattan, only use this as the bourbon and the tart cherry as the vermouth, add a squirt of lemon and some cherry or chocolate bitters??????? PLEASE) <b>TNROM Rating - 10</b><br />
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<i>I know this one has been long folks but before I reach my closing I need to give you a quick synopsis about the GAL line. Grain alcohol is definitely the base of all the spirits tasted today. Drier than most liqueurs made in the states, these are more similar to your favorite traditional French or Italian liqueurs (This is not your Arrow, Boston or Bols right here!) and the key is freshness and quality. The product you pay for here can be consumed by itself or as a mixer/base for almost EVERY cocktail you love. Take your favorite drink and sub out the liqueur for one of these and down the latter of the line try these as the base of your cocktail. I promise you, you will have the best, fresh look on your favorite cocktail you've had in ages.</i><br />
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So I asked Dick if GAL has anything else currently in the works and he told me that he has been working on liqueurs using pluots and plums as well as a little alpine strawberry Frasdubois and even possible canned malt beverages for markets. As for the stuff I just had the chance to enjoy? With Virginia laws and politics, the only two hints I can give you are 1) to expect the Limoncello and Coffee liqueurs to arrive first, followed by tart cherry and the others 2) in due time my friends, in due time.<br />
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<a href="http://garofaloartisanliqueurs.com/">Be sure to click on this link and check out his home page with cocktails to follow shortly!</a><br />
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Cheers!John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-28795324418110494872012-03-08T16:35:00.000-08:002012-03-08T16:35:15.527-08:00The Scotch Reviews 1: Ardbeg 10 Year<div style="background-color: #f3f3f3; color: red;">In a Shot: Big, smokey and filled with so much peat that the moss grows out of your mouth and evolves into an elaborate aggressive level of smoke that I would say it's for those seeking experience rather than those just enjoying a daily dram.</div><br />
<b>Ardbeg: </b>"The Ultimate Islay Single Malt Scotch Whisky, 10 Years Old, Non-Chill Filtered 46% ABV"<br />
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I have been very neglectful to my fans and aim to change things around here. For those of you who have not been up to part with things, Johnny Cocktail has become Johnny Wine Guy and is day and night wandering the streets of Alexandria looking for new people to try famous wines in the pop culture market and still educating folks about the balance and beauty of excellent service, craftsmanship and a genuine appreciation for all things good, small or large. I have on back order at least ten blogs and would like to begin producing them for my fans. I'm not only going to be back but I'm bringing that original rawness found in some of the older posts back for a while to get me quickly back into the game.<br />
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The Next Rounds on Me in its title states "A DOSSIER of all things drinks & drinking." I aim to make that a fact. From now on, if I happen to taste anything whatsoever, whether brief or expansive, I will now begin posting information and opinions about them. I told you Scotch tastings were coming and boy oh boy have they come and gone. I will elaborate on those later but for now, lets start with one I had the privilege of trying this past year, courtesy of my recently returned to the states friend Brad, who gave me this as a gift, knowing I was a lover of all things peat moss related, particular whisky!<br />
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Located in the Islay region of Scotland, the small (in size but not in popularity) island just south west of the Isle of Jura, was originally a refuge for Celtic monks escaping the raiding Nordsmen was the home of illicit distillers making their whisky a midst a rugged and rocky cove. The location was abundant in soft water, fertile soil and of course, precious acres of peat moss. Back in 1815, according to a small family of tenant farmers named MacDougall, this was a location to begin building a distillery. Close by the site of the long-abandoned Tallant distillery and just a little farther south, lies Ardbeg, a distillery where by 1853 was the biggest producer on Islay and the center of a 200+ community.<br />
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This place was described beautifully by Whisky Aficionado Michael Jackson; "Islay does not seduce you like other islands. Instead, it invades and takes possession of you. Its constant wind carries a mix of sweet, salt-laden air, the whiff of the sea, the coconut aroma of hot gorse, a hint of peat smoke and bog myrtle, and the smell of just-spent fire on the beach. All the notes you pick up in its malts are there, floating in the Atlantic Wind." - Just brilliant!<br />
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On a small note about this place, it was huge in the 1850's. It ended up with a horrible reputation for being the peatiest and almost undrinkable beast for a time and was primarily used as fillings for blends. It ended up closing the year I was born (go figure) and by the early 90's it was only running to make unpeated "Kildalton" malt, Ardbeg eventually became dilapidated. 1997 was the year where Glenmorangie (Yes, light, non-peaty, easy drinking Highland Glenmorangie) resurrected the distillery and has become a bustling location. Yes, it is still famous for being a "Peat Monster"<br />
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Ardbeg has been awarded the best distillery in the world, three times in a row. It is unique in many ways. For one, it's declared by many, the peatiest and smokiest Scotch in the world. Typically most whiskies are chill-filtered and reduced to a strength of 40% ABV. Ardbeg Ten Years Old, however, is non chill-filtered and has a strength of 46%<span style="color: #222222; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;"><span style="line-height: 23px;"> ABV.</span></span><br />
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And boy is she is deceiving. Ardbeg 10 Year Old truly looks light in presence, but has an oiliness from her fresh barley grain, slightly mustard yellow complexion that tells me that there is something darker and far more developed than anybody else her age. It almost appears virgin olive oily without even allowing it to move. The nose, reveals an intense level of peat moss, brine and smoke. <br />
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It is best described as a beach fire put out by the sea itself and the smoke that arises from it, is the truest form of this dram. In the mouth it is heavy and sharp, as the relatively moderate finish arrives, multiple layers of smoke and heat follow. The heat finishes far quicker than the taste of oil and peat does, it truly feels as if this flavor, if you do not drink or eat anything else, will follow you for the rest of the day. <br />
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It is aggressive, assertive, bold and a bruiser of a dram and I highly recommend it for anybody looking for an experience, but not for anybody looking for a casual libation. It's definitely one of my favorite mass market Scotches. I must give praise and thanks to Mr. Rainwater for giving me an opportunity to enjoy this specimen, it is a true experience of a spectacular whisky - I hope to explore more like this VERY soon.<br />
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We'll talk again soon y'all, this weekend I'm participating in a serious Rum tasting. It will make quite the blog entry!<br />
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Cheers!John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com1tag:blogger.com,1999:blog-4115853809789195311.post-44516049680096996752011-10-29T08:47:00.000-07:002011-10-29T08:48:07.665-07:00Pinar Del Rio No 1. Exclusive Cigar Blend Gautier Cognac XOWell, well well.<br />
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For a second there we probably all didn't think I was going to be inspired to do another round for quite some time. The new position I've taken as a wine distributor for the Alexandria area has been both rewarding and fully involved. The days are move far quicker and end much faster than anything I've ever done before. Because of that, some very serious posts such as my scotch/rye/rum tastings and distillery & winery tours (not to mention all that experience I've obtained over at William Grant & Sons and Catoctin Creek) have fell way side. I promise that these are not going to remain secret experiences and when things are less hectic (We are entering our craziest months here between family and work from all who participate in my circle). I will finally sit down and hit you with a barage of fun posts!<br />
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But I've got to say this. Humungous toast to Barbie and Jeff whom were spectacular friends and patrons during my time behind bars at Food Matters. I wish that could've lasted forever, but the outcome left me with many great friends, these two in particular have been some of our largest supporters in our personal adventures, especially Mary and WishCraft.Org<br />
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A final farewell party catered by us left us with warm hearts, tears in our eyes and a bar not willing to travel down south, happily into my loving arms! There generosity can't be left un noticed cause wait till you hear what' s in my wallet! I got a lot of stuff ranging from your average smirnoff vodka to exciting amaretto's and drams from across sea's with names I can't even read to you, to some big gems. I got a very nice reserve blend from Crown Royal, Bombay Saphire to unopened bottles of Patron, yum yum rums including pussers and 10 canes to the whole nine yards. But the black diamond, the most exciting thing I've seen so far (Though I'm sure more to come), is an exclusive cigar blend XO Cognac by Pinar Del Rio. Gautier.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9SWxsZEVcVEf1dIFslsI7TeUk-RIJuloX_xFQ7EO-Dy-FwTZVpWXEp2LgVZr8yZodP-_gZoI6iJ1oETjten5n0h1K1eOM-XG2Rswk5HQZBWlB78i55elYBPDgU2rN4nXOpRi7g8fLyzT/s1600/photo%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9SWxsZEVcVEf1dIFslsI7TeUk-RIJuloX_xFQ7EO-Dy-FwTZVpWXEp2LgVZr8yZodP-_gZoI6iJ1oETjten5n0h1K1eOM-XG2Rswk5HQZBWlB78i55elYBPDgU2rN4nXOpRi7g8fLyzT/s320/photo%25281%2529.JPG" width="240" /></a>I need to also quickly point out that when I first smelled and tasted this eaux-de-viex, the first thing I said was "this is really nice". Upon a real proper nosing and tasting after excelling my first breath I remember thinking to myself "Man, this really reminds me of a mild cigar!", that's when I wanted to read further past the label, which says Cognac XO in black letters and was the only thing I retained upon reading it as I didn't recognise the name. That first taste made me go, "Man, what is this stuff!" and damn near laughed allowed when I realised it was a cigar blend intended for pairing with smokes. I tickled myself for what is developing into an admiral palate! It smells and tastes of fruity, smoky and woody earth flavors concise with the exact same notes you'd find in a great cigar!<br />
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Very short (lol) breakdown and then tasting notes to follow:<br />
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Pinar Del Rio from the house of Gautier based in the 4th cru, Fins Bois, is named after the Cuban valley where the best tobacco leaves are harvested. It's an XO Cognac crafted in particular from the eaux-de-vie in the Paradise Cellar of Maison Gautier especially for cigar aficionados. Gautier was founded in 1755. The firm dates from around 1755 and was founded by Charles Gautier and remained in family hands until the 1970's. It is now owned by the the Belvédère Group as of 2006. XO, meaning Extra Old, is a classification stating that the youngest spirit in the blend is six years old. Traditionally, however, they are closer to twenty years. This one in particular has brandy as young as 15 years and as old as 60! Because the quality of cognacs such as this are increasing and the age specifications are almost entirely by general practice exceeding those limits, as of April, 2016 the government plans to change the minimum year requirement for XO brandies to ten years. And if you don't know, now you know! <br />
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The color is very similar to stained mahogany wood with an interesting green halo around its surface. Red grape and dried cranberries come across the initial nose, followed by what reminds me of fresh tobacco leaf and woody smoke. Fun caramel, orange candy and vanilla flavors join forces with fresh plank wood and BBQ mesquite. The finish is very smooth and slightly creamy, covering the entire mouth. The finish is the best part. I almost never say this as I am huge on the nosing, I could smell a drink for ten minutes without even tasting it because I enjoy that part so much, but this stuff truly finishes with a very similar sensation as that first time you walk into a cigar shop and your nose is just hit with warming sensations of smoke, leather, wood and fruit. After oxidising for over a half hours time, I noticed considerable notes of banana and baked apple coming through with No. 2 pencil shavings and a spice rack prepped for autumn or winter.<br />
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As of this post, at auction price, a bottle like this goes for some where between 90 and 100 American dollars. <br />
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Again, thanks Barbie, Jeff and all of you whom have participated in supplying the quality products you find here on The Next Rounds on Me. Expect more shortly!<br />
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Cheers!John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-60575190570582713702011-09-14T21:11:00.000-07:002011-09-15T18:30:05.224-07:00You Have Been Generous....But I am Thirsty, Where is my Next Round!!!!<div style="background-color: white; color: black;"><span style="font-size: small;"><i>To my fans, my patrons, my loyal and everyone else who simply supported me on the smallest and largest scale, I have so many nights glanced at my computer with hopes that I could spare enough brain matter to at the very least express the amount of change I've encountered since leaving my stage behind bar and in front of house at Food Matters. </i></span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><br />
</span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><i>I will tell you this, it was a long process, a trying adventure and a few side gigs. I thank Wish Craft, family, William Grant & Sons, Catoctin Creek and Lydia Allison from Houlihan's for generating enough business for me while stepping into the realm of wine sales. I thank </i>Montesquieu<i> for their opportunities they presented to me and I highly recommend going to their website and ordering some wine through one of their reps at least once, because it's true, in a day's time I tried easily some of the best wines I ever had in my life with them.</i></span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><br />
</span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><i>I know work for Service Distributing Inc, one of the largest wine wholesalers in the NOVA area. The company is a flagship pirate that boasts the big names and strategically I am in Alexandria! The beauty is I now get to Food Mattters..........Everywhere! It is a huge opportunity for me to move in this direction, as it is a challenge due to the particular criteria that is expected by those who run quality restaurants in the area. I was raised by the Przystawik's regarding food and drink and continue that passion. As a money maker and a business opportunity, I make it a point and pride to showcase quality product in locations such as MOMS Organic Market, The Winery Inc, Light Horse and Landini Brothers. The same goal I seek to reach higher relationships with those who reside in the UnWined shops, Rick's/Sherwood/Fern St Gourmets and the mom and pop locations like Vaso's, Sapore and Pemas. The products are known, well known, but they acquire new wineries and vineyards every week, many of which practice eco-smart sustainability, are organic or were started out by a husband and wife combo like Catoctin Creek Distilleries (Or in my company, Whitehaven) and no matter how big some of these names get, there are many that started right here or nearby us and I'll sniff them all out very quickly, that I promise. This company itself is family owned, has been for generations. The owner and original salesman himself, Larry Buckner, invited my wife and I to his farm within the first week of working for him. It's been down to Earth ever since.</i></span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><i><br />
</i></span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><i>I know it's been a long time. I have a blueberry cocktail I held on to from Food Matters I plan to reveal some time, hopefully in season (Thus possibly, look for it next season!) as well as present possible cocktails of the month, if not, at the minimum, a review or description of something going on in the industry and hope that with patience, we all can enjoy a great drink together soon. Thanks for my supporters whom many I have met along my current route, Jen/Wolf for the fun at Walker's Grill, Carla for continued support at Aditi's, Aparicio's for still hitting me up on the real, East Moon for the Chinese, Jeff at Fern for all the drinks, Brian at Bugsy's for the pizza, Daniel at El Paso / Alfredo at Los Tios for the awesome Mexican food, Michael from Finn & Porter for the good Sushi, Johnny and Leah for the great apps and drink at Vaso's and those with the opportunities presented to me especially Steven's TJ Stones/Ramparts/Shooters for being so open as well as Ill Porto for the seminars, Jilson at Hilton ALX for theirs and the country clubs who have given me the opportunity to still pour and sell to the masses! I should've started by thanking God and my Family - Thanks to all of you, see you for the next one! (When did I suddenly win a gold globe award and start sharing my thank you speach????? HA!)</i></span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><i><br />
</i></span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><i>Love you all,</i></span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><i><br />
</i></span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><i>I promise I got a few more reviews, interviews and tastings up my sleeve!</i></span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><i><br />
</i></span></div><div style="background-color: white; color: black;"><span style="font-size: small;"><i>Cheers!</i></span></div><div style="background-color: white; color: red;"><span style="font-size: small;"><i><br />
</i></span></div><div style="background-color: white; color: red;"><span style="font-size: small;"><i>Johnny Cocktail/Ambassador/Wine Rep</i></span></div>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com3tag:blogger.com,1999:blog-4115853809789195311.post-85817611632805396522011-07-06T05:59:00.000-07:002011-07-06T08:26:23.580-07:00Abita!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5UO2GIGihuQrHHARgO7hk-wbutOw4asYm5u7ylJYhs1bgpQoYMHiSkyzMTQxSzoNfAa7O1z9PPidXHe4o-jIZgRG2gTNQhmx7mfyImhx3LRkdfgloFe5o5e-p1oAsnloWol9cEEtSLbH/s1600/Purple+Haze+Raspberry+Wheat+Beer+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5UO2GIGihuQrHHARgO7hk-wbutOw4asYm5u7ylJYhs1bgpQoYMHiSkyzMTQxSzoNfAa7O1z9PPidXHe4o-jIZgRG2gTNQhmx7mfyImhx3LRkdfgloFe5o5e-p1oAsnloWol9cEEtSLbH/s320/Purple+Haze+Raspberry+Wheat+Beer+%25281%2529.JPG" width="180px" /></a></div><br />
One of my last outings for William Grant & Sons lead me to a little outpost in DC called "Policy". A happening and fun location on 14th Street in DC. After completing my gig I sat by a table near the bar in their downstairs floor. Here I was overlooking the bar menu, seeing what creative libations other bartenders are coming up with. While doing so, over at the bar was a trio, two gentlemen and this one lady who kept saying "And it doesn't matter how many she's had before, she always exclaimed and went for a cheers FIRST ONE TODAY". <br />
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Now, this may not mean anything to a lot of you, but when I tended bar at Food Matters there was this lady who sat center stage every night and whenever she had a drink (Wine: red & wet or an occasional sparkling wine) she would turn to her friends and anybody crossing her path and would shout "First one today!" in her purest Bostontonian accent. So I interrupted these folks and explained to them that I never impose on anyone's personal conversations but I knew of a lady that did the same thing. The girl stood there in shock and then said "Oh my gosh! That's crazy! Is she from Ireland?" I looked at her and said, "No, Boston". This lead to in depth with her associates. Turned out I was speaking to a regional rep for Abita, a Louisiana based brewery named John and his newest hiree a guy straight from New Orleans named Chris. They offered me a drink and since I was already waiting, and have issues turning down a boozey offering, accepted and John hands me a Purple Haze. He asks me if I was familiar with Abita and the Purple Haze. This triggered flashbacks to many a Turbo Dog I respond "Of course, anyone who knows any better has had Abita in their fridge at some point or another!" he in turn hands me his card and tells me "You'd be surprised".<br />
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I was first introduced to Abita a couple years ago while tending bar at Food Matters. We featured a few of their drinks for a season, one of which was their Purple Haze Raspberry Wheat Beer. An American style wheat beer that adds raspberry puree to it's small batch brewing process after filtration. The final product is a Summer favorite in my humble opinion.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNX5CJ8ep5NrDJUn6AZG7vNqab8v8Kf_4MNuX_IcNym3ZTKXLGyNvZripXxfVQY6V-5g7Ub5i-rjYISKai9q76TIa2lmVO7ci8yJwcO91QoTjK-REtddWdVpV4AB6aBG2iK3YM281lxaK/s1600/Purple+Haze+Raspberry+Wheat+Beer+%25287%2529.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNX5CJ8ep5NrDJUn6AZG7vNqab8v8Kf_4MNuX_IcNym3ZTKXLGyNvZripXxfVQY6V-5g7Ub5i-rjYISKai9q76TIa2lmVO7ci8yJwcO91QoTjK-REtddWdVpV4AB6aBG2iK3YM281lxaK/s320/Purple+Haze+Raspberry+Wheat+Beer+%25287%2529.JPG" width="180px" /></a></div>The head is thick and slightly off white. Though dense in appearance, it does dissipate rather quickly. The color is similar to many other unfiltered wheat beers; cloudy, burnt orange and copper. The bottle claims it gives off a subtle purple hue. If you are able to spot this phenomenon, good for you. I simply do not see this, I'm sure, very delightful side effect.<br />
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What the Purple Haze brew does offer, is clean, crisp seasonable beer with a definitive subtlety. This thing tastes like raspberries without being sweet or off balanced. There is a great acidity backed by soft yeasty bread like notes entangled in a fruit basket of apples, bananas, oranges, lemons and of course, raspberries. The choice of creating a lager style beer with a fresh berry puree using a great water source is brilliant in it's cleanliness.<br />
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You hear the words "raspberry" and "beer" as a selling point and you worry that there may be something there to make the drink too sweet, too rich or too intense to enjoy more than one of. I promise you this, it's delicate and it's inviting. It's a beer that is begging for your outdoor space. It wants to be consumed with grilled chickens, light salads or spicy sea foods. It's open minded though and it will completely enjoy itself with you plus a couple of your friends.<br />
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Thank you Giovanni for hooking me up with the samples. You were always a sweetheart and you always came through with the extra treats. Peace and love to you and your family - I wish you nothing but the best!<br />
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<div style="color: magenta;">Cheers!</div>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com4tag:blogger.com,1999:blog-4115853809789195311.post-50536616854405770282011-07-02T19:03:00.000-07:002011-07-02T19:03:13.567-07:00GNV TO THE SEA - Four Roses: A Very Special Single Barrel<span style="background-color: #f3f3f3; color: red;">In a Shot: During a private invitation to Gerry and Victoria's house, I am given a very unique Bourbon with a very special sentiment.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbfIB63gA-A3sWp657vgXKwi2xOrlOn2rLP-OhnD5t310s4sGpLnbSjcrbnCof3y4z6wssXcDYpDwBVQ0zDDlHwKjPO42Sn8JciiNDYnLOKQauy4dgZXE8xvRkTcFhzCxO9hcenD9Accz/s1600/4+Roses+Single+Barrel+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbfIB63gA-A3sWp657vgXKwi2xOrlOn2rLP-OhnD5t310s4sGpLnbSjcrbnCof3y4z6wssXcDYpDwBVQ0zDDlHwKjPO42Sn8JciiNDYnLOKQauy4dgZXE8xvRkTcFhzCxO9hcenD9Accz/s320/4+Roses+Single+Barrel+%25281%2529.JPG" width="320px" /></a></div><br />
It's amazing who you come across in this business, simply by standing still. It amazes me every time how people like Yoko will suddenly give me a bottle of Tombo Sochu (Delicious Japanese vodka) or when Jen gave me that bottle of Awamori (Lovingly called Snake Juice, spirit aged in a process using poisonous snakes). Some of the most fascinating treats from them, I thank you for your love and support. Then there are those who are home bread and homeward bound. They present me not only with things from this country, but things that are only exclusive to regional aspects of our land. It doesn't happen all the time, but every once in a while, something ironic/iconic like this happens. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlbRyvmC8eFuJTElLYTnxXBZJCZKSLJgQprmccxPUEJTLzAPhy2DuD70rNfdqfXaky9j_XEutHrnA2k4Xvz-oQE9clFpYGsg95bGYXdyHCzKjY7POf1eyDYRvQNEuHvb2QUdzJYi1SuSA/s1600/4+Roses+Single+Barrel+%25284%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlbRyvmC8eFuJTElLYTnxXBZJCZKSLJgQprmccxPUEJTLzAPhy2DuD70rNfdqfXaky9j_XEutHrnA2k4Xvz-oQE9clFpYGsg95bGYXdyHCzKjY7POf1eyDYRvQNEuHvb2QUdzJYi1SuSA/s320/4+Roses+Single+Barrel+%25284%2529.JPG" width="180px" /></a>A very exclusive, extremely unique and quite honestly personal dram, presented by a man who invited me into his house for a final sit down and drink before leaving under his guiding wing in his restaurant we all know has, since this post, locked it's doors indefinitely; I present to you, the Four Roses Single Barrel Tasting Notes: </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Drinking from a bottle Gerry Hebert gave me, sold exclusively at Schneider's of Capitol Hill (Fine wines & spirits) hand selected and bottled from Warehouse DS, with a 35% rye Mashbill / delicate fruity yeast: February 18th 2011 (the month and day my wife Mary and I were married and held a reception in Gerry's restaurant only three years prior). Aged 8 Years and 9 Months settling in at 100 proof. A bottle (Number 2-4K) whom I'm sure Four Roses and quite possibly the Heberts had NO idea sang such poetry in our hearts and hearts. So to you both, this Next Rounds on Me!<br />
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First glance the dram appears a burnt copper in color.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIeTyhIk4XRyrQPG2IbHYW1BrzCl8wqwuhF4qe57P7HrD2pFjkzyOT-M_7bfkj1223WB-C-cYr_2tvHiS7lFe_NuCP-fwf1o87975htOfSr81KqWtaksW3tqJA7Rq24xaAZpfOVl7dztG/s1600/4+Roses+Single+Barrel+%25285%2529.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIeTyhIk4XRyrQPG2IbHYW1BrzCl8wqwuhF4qe57P7HrD2pFjkzyOT-M_7bfkj1223WB-C-cYr_2tvHiS7lFe_NuCP-fwf1o87975htOfSr81KqWtaksW3tqJA7Rq24xaAZpfOVl7dztG/s320/4+Roses+Single+Barrel+%25285%2529.JPG" width="180px" /></a></div>Strong ethanol at first reminding me of a hospital. But allowing it to oxidise, simply nosing it over a span of ten minutes there are evolutionary changes. With time to breath; Toasty oak and tart raspberry (Definitely found through the small amount of rye present and as affected by the choice of yeast), there are notes of dried dark red fruits and even canned peaches. The mouth is coated with a warming hard candy flavor. It takes it's time to finish, allowing it's spine tingling warmth to overwhelm the entire palate, though it sharply stings the sweet area of your taste buds. A dusting of Hershey's milk chocolate and butter are overlapped by the expected flavors of caramel and an extra creamy vanilla. Over time, the heat dissipates and the drink becomes remarkably smooth for a dram packing 50% ABV.<br />
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I've conducted this tasting under my usual circumstance. A washed face, washed hands, blown nose with crackers eaten prior to the experience and lots of water in between each section of the tasting. This is my very formal way of creating my dossier of each drink I consume, but with Gerry and his wife Victoria, the experience was far more casual.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3om8OrBn4HFp-ciGBRLf5ljak03sPHUcYU4tVZgG9-Jp3iZhISpvY-6r_2CRwysxfHiUQUIGjtE4xG-OvyCZnxnLAXZXIqt9JwHdcrthizU2hhNRHRGKzmQ8M8uEKIJTvevRePo_64_FY/s1600/4+Roses+Single+Barrel+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3om8OrBn4HFp-ciGBRLf5ljak03sPHUcYU4tVZgG9-Jp3iZhISpvY-6r_2CRwysxfHiUQUIGjtE4xG-OvyCZnxnLAXZXIqt9JwHdcrthizU2hhNRHRGKzmQ8M8uEKIJTvevRePo_64_FY/s320/4+Roses+Single+Barrel+%25283%2529.JPG" width="180px" /></a></div><br />
We enjoyed this dram prior to Gerry getting a knee surgery. The man ate the most insane dinner and dessert that night, as if he would never be allowed to eat again, ever. His plan was to polish off this entire bottle of single barrel by the stroke of midnight, after which if he consumed anything, would develop into a cocoon and hatch the next day a terrible Gremlin. We sat in his living room listening to old tunes on the radio, Gerry was capable of calling out each and every band within the first 4 seconds of each song playing and we spoke about Cape May and the longevity of our relationships. We spoke about folks in Cameron Station, Alexandria VA, a community that "rose" out off a military base that became it's own township, if you will. We, the people of Food Matters became it's central hub. It was experiences such as this and the times my wife and I spent at "GNV's" beach house in Cape May or the catering's to Gerry's office, or that time I went to the Masonic temple and Gerry was attempting to buy a trip (all for charity mind you) to some island or boat trip somewhere and he was up against one of America's homeland security top execs and lost "Hoping she simply just ran out of money!" from all the other bids she won.<br />
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It has been great times and Gerry's energy is something in his age, I strive for in the next five years! He's been a father figure to me and a breath of fresh air. I hope I've done him proud and I thank him for all that he's ever done for me. Let this small tasting be my sentiment to him and Victoria, who helped mold me into the community supporter I am today. I hope to make my mark as strong as I did in your community in the next place, wherever that may be. Blessings and good times. I say, thank you.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2ArnVMa27LPw6pxiw3vXiL2nZnJpIuVsnmbNC0WaUeGZO2kpGSuvJMYi90wSAMG8Q0abl522c5Y4US7Y5R5JJsXVCO6XvGCLjAVoi-vECKOHcLEBQ47utT9hJofOyVyrefzOlc0QTZzl/s1600/Ovarian+Cancer+Fundraiser+%252820%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2ArnVMa27LPw6pxiw3vXiL2nZnJpIuVsnmbNC0WaUeGZO2kpGSuvJMYi90wSAMG8Q0abl522c5Y4US7Y5R5JJsXVCO6XvGCLjAVoi-vECKOHcLEBQ47utT9hJofOyVyrefzOlc0QTZzl/s320/Ovarian+Cancer+Fundraiser+%252820%2529.JPG" width="320px" /></a></div><br />
Cheers and with Love,<br />
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Johnny CocktailJohn Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-73006546540447942672011-06-13T10:26:00.000-07:002011-07-02T18:26:51.457-07:00My FEWCumber Coolers at Food Matters<div style="background-color: #f3f3f3; color: red;">In a Shot: A recap on the drink that caught the attention of few and ended up winning the hearts of many over four years and possibly counting.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4zna4NFAdKOlffro0Cl6UzQIXqAY4CPz2E4z37XEAdX693OV7QFwzr2QBzKiUkr8PfOPgzfLnT1EmaRadHJ0ydPqBqqtCHYEyuLql1KG2SRIp1_yovg7IY22C0iK95Na4XFRL-eXPDPJ/s1600/cucumbercooler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4zna4NFAdKOlffro0Cl6UzQIXqAY4CPz2E4z37XEAdX693OV7QFwzr2QBzKiUkr8PfOPgzfLnT1EmaRadHJ0ydPqBqqtCHYEyuLql1KG2SRIp1_yovg7IY22C0iK95Na4XFRL-eXPDPJ/s320/cucumbercooler.jpg" width="314px" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<h1 style="color: lime; font-weight: normal; margin: 0pt;"><span style="font-size: small;"><b>“I think pickles are cucumbers that sold out. They sold their soul to the devil, and the devil is dill...”</b></span></h1><h1 style="color: lime; font-weight: normal; margin: 0pt;"><span style="font-size: small;"><b></b></span></h1><h1 style="color: lime; font-weight: normal; margin: 0pt;"><span style="font-size: small;"><b><span style="font-family: inherit;">- Annonymous </span></b></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"> </span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;">I think whoever wrote this, clearly walked through a life of tunnel vision. There is nothing more satisfying than the vinegary crunch of a damn fine pickle. I agree that at some point, there simply isn't a more refreshing or practically advancing produce than the cucumber. It is a fascinating being. It originated in India, like a lot of our best ingredients and has the misconception of being a vegetable like the tomato. Botanically speaking, if it grows with seeds within itself and from a flower, it is technically a fruit. Please, reserve your arguments for the true hearted. I consider it by fact a fruit and by practice one of my vegetables, so let's not get so hasty here. Perhaps it was just the way I was raised!</span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"><br />
</span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;">Getting back to the point at hand though, THIS GUY WAS BIASED!!!! The combination of fresh dill and cucumber prior to pickling is something of matchmaker game shows. It is currently trendy, it was meant to be for this generation and those who witness it, when done right, applaud! I came across such an inspiration from a Mixologist named Scottie in Rehoboth beach with my recently married wife, Mary, during one of several honey moons blessed to us from this amazing community, Cameron Station, Alexandria, during our courtship. Thanks again to Carla B. and more importantly during this viral infestation, Pat S. and her family for leading us to their beach house! The day I came home, the idea of using cucumbers and dill had to take place! With that, eventually came a cocktail that comprised of Grey Goose vodka, fresh dill muddled into kosher salt, fresh lime juice as well as juiced cucumbers and a syrup made from raw cucumbers, I had created the summer/spring cocktail anthem without even truly knowing it! I thank the Przystawik family for guiding me on the culinary process, sharing the true strengths of salt and acid. Because of them, I consider that an integral part to my original balance and utilise it to make everything I consider, thus far.</span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"><br />
</span></span></h1><h1 style="color: lime; font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"><b>"The beauty of this drink is that you not only get one of your daily vegetables, it's the fact that it helps to make your skin look better; and after two or three, it makes everybody else look better too!"</b></span></span></h1><h1 style="color: lime; font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"><b>- Johnny Cocktail </b></span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"><br />
</span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;">Every month at Food Matters, their menu changed and with that, so did the cocktail. None more requested nor remembered was this particular concoction though. I had people asking me for recipes and calling me a saint or a doctor and on certain days that never included Sundays, a God. I had no choice, but to bring it back, but I told everybody that I would change it so I could let my creative juices flow. It became the flagship of my stable of cocktails. In five years being at Food Matters, I created in some form, five of these fresh elixirs. The first, now down in history with vodka and dill. I once recreated it guest bartending for Hook restaurant in Georgetown, DC utilising Hendrick's Gin, a match far more superior in my humble opinion.</span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"><br />
</span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><b><span style="color: lime; font-size: small;">"It is the destiny of mint to be crushed."<br />
- Waverley Lewis Root</span> </b><span class="bodybold"></span></h1><div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"><br />
</span></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gvTTykATMwWg4d34qKrWLycYmX_GXu73ext1lKMhXUb5GwIJfJ0UIqCTCKFHSjOnClOd8ypts-bwbXHvTBmecM4sL6cwKhZfue6Hq_BTk6Y8v4q8i8AcLi30cGvd0tZUuDp5beNiEqHi/s1600/Newcumber+Cooler+Mint.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gvTTykATMwWg4d34qKrWLycYmX_GXu73ext1lKMhXUb5GwIJfJ0UIqCTCKFHSjOnClOd8ypts-bwbXHvTBmecM4sL6cwKhZfue6Hq_BTk6Y8v4q8i8AcLi30cGvd0tZUuDp5beNiEqHi/s320/Newcumber+Cooler+Mint.jpg" width="320px" /></a></div><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;">Next year, I created a cucumber Mojito switching out the said herbs and spirit with rum and mint. It was here, I tried making the drinks peeling the cucumber skin for both the juice and the syrup. The outcome was far more brighter, light and cleaner. It is now the staple when making these drinks. This combination, strangely gave off a side effect flavor of jolly rancher sour apple hard candies! One of my personal favorites.</span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"></span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><b><span style="font-size: small;"> </span></b></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><b><span style="font-size: small;"> </span></b></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><b style="color: lime;"><span style="font-size: small;">"Miss Ainslie gathered a bit of rosemary, crushing it between her white fingers. 'See,' she said, 'some of us are like that, it takes a blow to find the sweetness in our souls.'"<br />
Lavender and Old Lace<br />
-Myrtle Reed (1874–1911)</span></b><span style="font-family: inherit;"><span style="font-size: small;"> </span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"> </span></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-KWtaCZcgYVt5gy_FoGKtWrIZpHXnSTk60Cm0FT1TL2BfMxVfepremYJa1EfyDvNzNQAyU-LTUrVXV1J1F72yOGaiY0_vwRjMdE8xUWhcbQ2STR-R2Jdul3BAmI96eihc0IDtMpED4Q2/s1600/Catoctin+Cucumber+Cooler.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-KWtaCZcgYVt5gy_FoGKtWrIZpHXnSTk60Cm0FT1TL2BfMxVfepremYJa1EfyDvNzNQAyU-LTUrVXV1J1F72yOGaiY0_vwRjMdE8xUWhcbQ2STR-R2Jdul3BAmI96eihc0IDtMpED4Q2/s320/Catoctin+Cucumber+Cooler.JPG" width="320px" /></a></div><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;">For Catoctin Creek Distilleries of Loudon County I recreated the drink showcasing their Mosby's all natural and organic rye spirit with Rosemary, a drink the master distiller's described as a favorite and nicknamed themselves as </span></span><span style="font-size: small;">the "Cool Hand Cuke". The major difference with this beverage is that the drink was served over rocks and should have a large sprig of rosemary next to the straw so that when one goes to sip it, it has that fresh Rosemary wafting into your nostrils! </span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"></span></span></h1><b><br />
<span style="color: lime;">“Some writers say the leaves are used for seasoning, but this statement seems odd, as all the green parts of the plant exhale a very strong odor of the wood-bug, whence the Greek name of the plant.” </span><br style="color: lime;" /><span style="color: lime;">— Vilmorin-Andrieux (on cilantro), from The Vegetable Garden (1885)</span></b><br />
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</span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_a7pvx94NXG1-jDZCX9QY07bWSNL5GoxlmUAN_yLIe2pBECxI1-6Y3y-PkFVYZte0UR-417_cMENLrs8c1XJY2kmkaJ-2kVmmHtSJclA8A_c4Qohyphenhyphen0sQEH1I1okfKIBEqyXt6mJM-TcF-/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_a7pvx94NXG1-jDZCX9QY07bWSNL5GoxlmUAN_yLIe2pBECxI1-6Y3y-PkFVYZte0UR-417_cMENLrs8c1XJY2kmkaJ-2kVmmHtSJclA8A_c4Qohyphenhyphen0sQEH1I1okfKIBEqyXt6mJM-TcF-/s320/photo.JPG" width="240px" /></a><span style="font-family: inherit;"><span style="font-size: small;">Let me quickly state that there simply are no descent quotes out there regarding Cilantro! Moving on. When the word got out that Food Matters was coming to a close, I selfishly thought about my cocktail specials and how I wouldn't be able to showcase them. And so I figured I'd end this off where it blew up. With cilantro fresh and in season, I created the Cucumber Cooler # 4. A drink, yet again comprising of cucumber juice and syrup with lime. This time the show stoppers are silver tequila, freshly muddled cilantro and a cilantro salt. Consider it a perfect spin on the Margarita. From this point on, now that I've covered all the basic clear spirits and my most favorite herbs (not to mention the temporary lack of a restaurant vessel) the future of #5 is mystic and challenging. Wish me luck!</span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"> </span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"></span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;">My 12th grade English teacher, Mrs. Pennington, once addressed the entire class reviewing papers stating "Boys and girls, one day, John Shope is going to write....SOMETHING." Funny how it turned out to be a blog and a cocktail menu! I want to thank every single person, whether faced or not who ever bought my Cucumber Cooler or ANY of my drinks; You made me unique and I knew I was doing something great because of the words you said and the memories you created. I say this, I don't plan on stopping now so look out for Johnny Cocktail, I've got a feeling that this is only the beginning!</span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;"><br />
</span></span></h1><h1 style="font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;">I know I say it more times than necessary but once again, thanks for all of the love and support.</span></span></h1><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25ywAnBPtMc9A37pu1rjhty8O2RE4ltg3MQ5WgbSCVyD-mcQ3xaM-LBR4LnKkpiCiyxaoyxiM-H3BJ7uWq9XjZDv48BLdH71dpi6jsIFbduG-18grMcqMIoqON3Fg18JH1Stm6_VimDZo/s1600/Adan%2527s+Piece+1.bmp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25ywAnBPtMc9A37pu1rjhty8O2RE4ltg3MQ5WgbSCVyD-mcQ3xaM-LBR4LnKkpiCiyxaoyxiM-H3BJ7uWq9XjZDv48BLdH71dpi6jsIFbduG-18grMcqMIoqON3Fg18JH1Stm6_VimDZo/s400/Adan%2527s+Piece+1.bmp" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheers to Adan Aparicio for all of the drawings he produced at Food Matters for the Cocktail Program.</td></tr>
</tbody></table><br />
<span style="font-family: inherit;"><span style="font-size: small;"> </span></span><h1 style="color: lime; font-size: 12px; font-weight: normal; margin: 0pt;"><span style="font-family: inherit;"><span style="font-size: small;">Cheers!</span></span></h1><br />
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</h1>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-3066486005639784142011-05-23T12:35:00.000-07:002011-06-13T10:07:00.204-07:00Reflection. My Time at Food Matters<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFyPMeUlafsw6IP4EJahnLny9Rv6HMpbpg17eX9y0pxO5V2x1eOdh3vFdw6oDXTdaIX4wJ2BpQRIe1lKs96atJRAjzXo1zunMdBpJryef7JtxdLdzGIAzyuikiaQjiYWF4FNG8mqq_X4X/s1600/IMG_3746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFyPMeUlafsw6IP4EJahnLny9Rv6HMpbpg17eX9y0pxO5V2x1eOdh3vFdw6oDXTdaIX4wJ2BpQRIe1lKs96atJRAjzXo1zunMdBpJryef7JtxdLdzGIAzyuikiaQjiYWF4FNG8mqq_X4X/s400/IMG_3746.JPG" width="400px" /></a></div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIH2x4sKHFj2LkYCQnLUZ4TPQLQ0QiHYGt5gOqjp7gQGQUA3nttBty9Q88apOulJtd6LLjLUnDESQikPRZmATvyF1zmhrPpvcYVimbaC7LuZbg8OIVAk3uaI30BzMgbLzYAij3SytDPb7/s1600/The+Next+Rounds+on+Me+%2528John%2527s+First+Cocktail+Menu%252C+Martinis%2529.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIH2x4sKHFj2LkYCQnLUZ4TPQLQ0QiHYGt5gOqjp7gQGQUA3nttBty9Q88apOulJtd6LLjLUnDESQikPRZmATvyF1zmhrPpvcYVimbaC7LuZbg8OIVAk3uaI30BzMgbLzYAij3SytDPb7/s200/The+Next+Rounds+on+Me+%2528John%2527s+First+Cocktail+Menu%252C+Martinis%2529.jpg" width="200px" /></a>Funny, one of the very first cocktails I ever put together, <span style="color: #f3f3f3;">The Reflection</span>, an after dinner drink that consisted of clear Sambuca and Stolichnaya Vanil served in a small port glass, has a bit of irony by today's standards. I'm still using Stoli to make great cocktails (Such as the current Seasoned Strawberry Sangria). It's funny how full circle things can be and it's in this reflective mode I remember my roots.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHKKKsgymMkcXzUcGd6jOUXVX480JpKq1gz0aWdDO5761YOIp5cb1utiPFK1aiT_M0RV1du7O7NnYDUWmP17BvDikVrovZ9jZ_juNGqoducxOLtlRUGQN8Z4ekBjK90ReE0G8cKxLXZv2/s1600/Lemoncello+%25285%2529.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHKKKsgymMkcXzUcGd6jOUXVX480JpKq1gz0aWdDO5761YOIp5cb1utiPFK1aiT_M0RV1du7O7NnYDUWmP17BvDikVrovZ9jZ_juNGqoducxOLtlRUGQN8Z4ekBjK90ReE0G8cKxLXZv2/s200/Lemoncello+%25285%2529.JPG" width="200px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1-BgcnSYuZtvdSmSDdepsSVyIqubXLJdOACwJktcGULYsNzDDJEjLOWnbPg2CpYMDxv7sHu89-4L4cpkYDFbmR6FbEoIo9oyeirILxi1y1Az-TU-0ekwZ4dCWl8ojdCc6qPU4ZD5r_F-/s1600/Newcumber+Cooler+On+the+Rocks.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1-BgcnSYuZtvdSmSDdepsSVyIqubXLJdOACwJktcGULYsNzDDJEjLOWnbPg2CpYMDxv7sHu89-4L4cpkYDFbmR6FbEoIo9oyeirILxi1y1Az-TU-0ekwZ4dCWl8ojdCc6qPU4ZD5r_F-/s200/Newcumber+Cooler+On+the+Rocks.jpg" width="150px" /></a>But I've come a long way from the simple blendings of store bought mixers, liquors and juices. Food Matters showed me an entire culinary world in the art of cocktail making utilising whatever is in season, at it's peak of freshness to concoct some of the best drinks I've ever had any where in the DMV area. Almost "Chef-Tending", I factored in layers and balance to making cocktails much like Chef's Tom & Christy Przystawik look at creating a great dish. There needed to be salt, acid, sweetness, bitterness and the perfect level of heat from the alcohol and it was important to be able to taste every ingredient that went into the drink or else it did not serve a purpose. Food Matters taught me that cocktails didn't have to be constricted to the confines of commercial ideals. Because of them, I've made drinks with strawberry infused balsamic vinegar, fresh dill muddled kosher salt, black peppercorn simple syrup, sweet sorghum, roasted cardamom, orange blossom water, wine, beer and sherry. I've made amazing drinks using fresh eggs and from vegetables like beets, cucumbers, carrots, celery and <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipE6hrYSxSKR16eSNtf8aOyeuKM4BQ8B-2krocCwFS2NKS-RQNbBQSclY_utvOfAY8ngFucUeuAvBJi9RV5W_c23237s0l_sJSVpRmhLfz50y2XZwNTnz-Uze8nezJ1ZX18fgZFfEyVuqh/s1600/Homemade+Ginger+Beer+%2528Failed+Attempt%2529.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipE6hrYSxSKR16eSNtf8aOyeuKM4BQ8B-2krocCwFS2NKS-RQNbBQSclY_utvOfAY8ngFucUeuAvBJi9RV5W_c23237s0l_sJSVpRmhLfz50y2XZwNTnz-Uze8nezJ1ZX18fgZFfEyVuqh/s200/Homemade+Ginger+Beer+%2528Failed+Attempt%2529.jpg" width="200px" /></a>peppers. I've used just about every fruit, spice and herb under the sun and took on speciality tasks such as creating my own barrel aged whiskies, salts, sugars, syrups, home made lemoncello's, infused whiskies, home made sparkling waters, ginger beers and other mixes. They've given me the greatest method to producing the best Sangria's and Eggnog's money can buy. They really took a chance on someone like me but gave me one of the greatest opportunities in my life, for this I am forever grateful.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiKUGt1PuP8wXvhBsMuGlCJD-8LJn0Svomq-kjSRBup37j_OJcssTo6zLaBm_i-ahWtBdyOLAw1-Y-NVjbGnTvoWJwMb5xks2ryEodN-K1KYQhW6o5bPj7siwpg_5gUuxsNXxjb2VRGr0/s1600/Nance+%2528Top%2529+%2528Then+left+to+right%2529+Mary%252C+Christy%252C+John%252C+Giovanni%252C+Stevie+%2526+Bryce.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiKUGt1PuP8wXvhBsMuGlCJD-8LJn0Svomq-kjSRBup37j_OJcssTo6zLaBm_i-ahWtBdyOLAw1-Y-NVjbGnTvoWJwMb5xks2ryEodN-K1KYQhW6o5bPj7siwpg_5gUuxsNXxjb2VRGr0/s200/Nance+%2528Top%2529+%2528Then+left+to+right%2529+Mary%252C+Christy%252C+John%252C+Giovanni%252C+Stevie+%2526+Bryce.jpg" width="200px" /></a></div><span style="color: orange;">Reflection.</span> I remember the first time Christy made a mint iced tea for me just because or when Chef Tom asked me to try a sauce or other project he'd be working on. To better ourselves, I remember doing boot camp every morning before sunrise with Chef or that time we put a bottle of Tennessee whiskey up in a contest to see who could lose more weight in one month. The day when he turned forty and I gave him a Miller High Life big boy and a card wishing him "to have a good 40". I'll forever remember their daughter Amelie, because she was the very first child I ever picked up and held. Food Matters is the reason I can say things like "Ayrshire, Wegmeyer and Hollin are some of my favorite local farms!" I'll take with me the countless (Free, mind you) wine classes Christy gave me and other staff members. Because of her, AOC's like Châteauneuf-du-Pape, regions like Chile, Uruguay, Oregon and grapes like Gavi, Torrontes, Tempranillo and Tanat create wines that I can truly say I love over your traditional Chardonnay or Cab (These two are very good grapes, just massive commercial success drives me to find the next thing). I was taught that real men eat quiche and you can still be bad ass but enjoy a South African Rose. I love sparkling Mascato, raspberry Merlots, Tanat and Monastrell dessert wines, things I would never consider to drink until I learned how to appreciate them for what they are.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHodMym8-EVTAPFcPZEFHNNKLBUa_TWEqoO2uOlno5AAJh57v8MLzDRefDauYIZoQl8qU7_4syypcJtb22rHLESBYA0Qda6JBhdE_otc-4u71fn8ggObMs232jsY8Ma0q5lMUqzJYATQil/s1600/PICT0372.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHodMym8-EVTAPFcPZEFHNNKLBUa_TWEqoO2uOlno5AAJh57v8MLzDRefDauYIZoQl8qU7_4syypcJtb22rHLESBYA0Qda6JBhdE_otc-4u71fn8ggObMs232jsY8Ma0q5lMUqzJYATQil/s320/PICT0372.JPG" width="320px" /></a></div>Names like David Powell, Rachel Martin, Doug Fabbioli, Bill Butcher, Rick Wasmund, Joe Dangler and Scott/Becky Harris are not only in my Rolodex because of what transpired here at Food Matters, but I can even consider them as friends. I am fans of their wine, their beer and their whisky from here on out and are among my favorites of each respected category. Thank you for the chance to meet, eat, drink and work with these people.<br />
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<div class="separator" style="clear: both; text-align: center;">And thanks for getting Mary and I through the Great Urban Race. Calling Chef on reconnasaince and getting tip offs from Dad made that race all the more exciting!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYW-Rn6cgPIcjNvfdrr6kkGVeMLunJUXZfLCdtzJ9ElfsP2My_b2RW-rS6x9e-NihWKHQi8BQZxCJTBpf1DEZyFYoVcjhabBpZ-nbuB73gCkaAF8JSAGXf1LF1ujtozjHtbNWSeHO01BJI/s1600/092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYW-Rn6cgPIcjNvfdrr6kkGVeMLunJUXZfLCdtzJ9ElfsP2My_b2RW-rS6x9e-NihWKHQi8BQZxCJTBpf1DEZyFYoVcjhabBpZ-nbuB73gCkaAF8JSAGXf1LF1ujtozjHtbNWSeHO01BJI/s320/092.JPG" width="240px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #274e13;">Reflection.</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRZBBYnK34x56vUBdn0FFYOCD5Q5GHYQ5ZnRvTErjNwykjZZwqiIHwR2LcPLX2kbI4pY7iJAgiuscpptGJc7fbQ7vC3RlzxZDcdew_Ouzqe9bRZnbn9IRzkhvOZugtSQUM_omwwgwmB_a/s1600/Wedding.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRZBBYnK34x56vUBdn0FFYOCD5Q5GHYQ5ZnRvTErjNwykjZZwqiIHwR2LcPLX2kbI4pY7iJAgiuscpptGJc7fbQ7vC3RlzxZDcdew_Ouzqe9bRZnbn9IRzkhvOZugtSQUM_omwwgwmB_a/s200/Wedding.JPG" width="200px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So many things in Cameron Station consolidate it as such a remarkable neighborhood. They've impacted me so hard, that I had to ask for some of them to come be apart of my wedding and reception. A reception where Mary and I shared a beautiful evening at Food Matters amongst friends and family. I thank all of those who participated in that event and the contributors to our three honey moon getaways. Gerry & Victoria for making Cape May New Jersey a go to location for Mary for the rest of our lives. You are more generous and lucky to have had that space and to have shared it with so many people. Truly, you are some of the most spectacular people I will ever know. Anyone who bought a framed picture during the Art in The Parks. How the staff blasted me with silly pet names like Johnny Bravo/Bannana, Tween Hands or the now Canadian residing guest Tim gave me DQ (short for Dancing Queen; long story, ask me about it sometime). Nance and Adan, thank you for making <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWlLYyvRudL_t-8YUL5tsVvl4c0VlfA4bJvfiQU-1VV9xajQk2Uaavw_yFiPD6-rULy73f6FnPktSbIW5uynmoP3KcCaY8a3tkYRXGnCOVvKsqst5Ja9UpXuYWvZ6szv0a7Y8096-Bw7w/s1600/Honey+Moon.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWlLYyvRudL_t-8YUL5tsVvl4c0VlfA4bJvfiQU-1VV9xajQk2Uaavw_yFiPD6-rULy73f6FnPktSbIW5uynmoP3KcCaY8a3tkYRXGnCOVvKsqst5Ja9UpXuYWvZ6szv0a7Y8096-Bw7w/s200/Honey+Moon.JPG" width="200px" /></a>the signs supporting my cocktails, you both always made a coolest picture displays, it made this place homely and personal. It made people want to drink my cocktails. I appreciate the books given to me from Peter, Ellen, Christy, Nance and Sam. I thank Wolf for the first few years bartending always being there on those nights where it would be just the two of us shooting the mess for hours on end. Good times! Sheryl for helping me win just about every "sell the most of this product" contests by buying out more than your share and getting everyone involved, that and your over the top generosity. I will always remember you. Everyone who brought me a clip from a magazine, website or news paper regarding drinks and drinking, knowing it would inspire me one way or another. Sheryl, Yoko, Brad, Michael / Michelle, Jen, Wolf, Harry, Cliff / Kitty, Addie, Lenore, Niel, Clara & John, Mary, Carla, Cassandra, Jim, big Mark, Brett & Mark, Eva, Nance, Giovanni, Daniel, David, Stevie, Luca, Tom, Christy, Gerry, Victoria and everybody else who ever contributed a bottle or sample towards The Next Rounds on Me. And to Barbie and Jeff for hiring Mary and I to do all your promotional and retirement parties.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1aYwkv-WNHZ8KclVpZK3TRH3c-7-4XYG94b-GZQ4F-CqePtKPacf-2Np3vC0kh5yVXrbkBbRLQGxBiHlk_mRlM2aDbG1Fy5IroPLsHfXtSDWCyMUlqPdPX_14xvXcGgjvzuMtpBz3kQ4/s1600/PICT0386.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1aYwkv-WNHZ8KclVpZK3TRH3c-7-4XYG94b-GZQ4F-CqePtKPacf-2Np3vC0kh5yVXrbkBbRLQGxBiHlk_mRlM2aDbG1Fy5IroPLsHfXtSDWCyMUlqPdPX_14xvXcGgjvzuMtpBz3kQ4/s200/PICT0386.JPG" width="200px" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEo4cP0UtKYgkD7dAPqkCqf2ts8nzllSUijUcKI7EOMmZY_ibxw0cEXnaZpl364fh2d2mPPuOUt4YRRAUjBNTlm7tH_AlosfSbUj1IMc3e5yQhksdVEPQHNuC75iYRc0EcHlcFLy19xVO/s1600/085.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEo4cP0UtKYgkD7dAPqkCqf2ts8nzllSUijUcKI7EOMmZY_ibxw0cEXnaZpl364fh2d2mPPuOUt4YRRAUjBNTlm7tH_AlosfSbUj1IMc3e5yQhksdVEPQHNuC75iYRc0EcHlcFLy19xVO/s200/085.JPG" width="200px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpgtExXLfGT7VYzc3Y2rLbPVVPM3XwhDos1L8doLdYYr3OQ2n8PScJg3OECHwnojopZbMgiEfM8BbJR4m0F6NvedtxJCtWo5Cq4kfoOHwnZH7MFJwuahuGhxnxULhpBFni0rNzY03enUR/s1600/IMG_2170.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpgtExXLfGT7VYzc3Y2rLbPVVPM3XwhDos1L8doLdYYr3OQ2n8PScJg3OECHwnojopZbMgiEfM8BbJR4m0F6NvedtxJCtWo5Cq4kfoOHwnZH7MFJwuahuGhxnxULhpBFni0rNzY03enUR/s200/IMG_2170.JPG" width="200px" /></a><span style="color: #b45f06;">Reflection.</span> Mary, I love you so much and I thank you for showing me this place, your time here was invaluable and truly made Food Matters the well oiled machine it became and you simply always threw the greatest events. You made things like Oscar night and the Derby real parties that people just HAD to come to, things that most people would simply over look in my opinion. You are the best. To this day you make every day feel special no matter what's going on in the world. I love you. To all the fam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FCHuPhbTdgqpO8HTdsaITIVtzalRpC8F3LIeEiOzv12yh5LP0V_6a1ufYKvSRjDzUAsXJFrJu_Vq5YLAJse6NNw0fjvgmcGUjXGgv_WT5Dnl-8aYhhz3FM_S-kYHx4Lnk_HQ8nec87JK/s1600/Food+Matters+Crew+at+Company+Bowling+Party.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FCHuPhbTdgqpO8HTdsaITIVtzalRpC8F3LIeEiOzv12yh5LP0V_6a1ufYKvSRjDzUAsXJFrJu_Vq5YLAJse6NNw0fjvgmcGUjXGgv_WT5Dnl-8aYhhz3FM_S-kYHx4Lnk_HQ8nec87JK/s320/Food+Matters+Crew+at+Company+Bowling+Party.jpg" width="320px" /></a>ilies who hired me to do private events and tastings, thank you. Christy and Tom for all their pot lucks, bowling and house parties, you have always been so gracious. The amazing Joe, for giving me a magic gig when that was hot on my to do list, that and for teaching me how to make it snow, a great Christmas gift to Mary and one for the books. Carla for all your continuous support for Mary and Wish Craft, you are such an awesome person and forever giving, I wish there was more than a sash from Middleburg to give you. Michael and Michelle for the computer, the IPhone and the Nano Adapter. Remy and Jackie for that video and photo shoot during my Catoctin Creek Cocktail Event. Cliff and Kitty for hanging out on Rolling Thunder that afternoon and for reintroducing me to Travis, a past life friend of whom neither of us could remember until I saw him. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniDr1sJHyvxLjKsexcUTq2G6bsHofgdoM4DUezJ7sHlyFnRTv4Ad_YrL_lIXrU2XgCIZik4Xr4EagT8ehnRIBPvj_3fRxYzChLLtI86GoicuzBYA3OZLkklRbaWCeDBw97im8e9euIk29/s1600/Cliff+and+Kitty+at+Rolling+Thunder+2009.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniDr1sJHyvxLjKsexcUTq2G6bsHofgdoM4DUezJ7sHlyFnRTv4Ad_YrL_lIXrU2XgCIZik4Xr4EagT8ehnRIBPvj_3fRxYzChLLtI86GoicuzBYA3OZLkklRbaWCeDBw97im8e9euIk29/s200/Cliff+and+Kitty+at+Rolling+Thunder+2009.JPG" width="133px" /></a>Patrick and David, during the blizzard when you shovelled my car out of the streets so I could get home. Thank you Gwen for teaching me how to handle flowers, it's really come in handy! Nance for fixing my house, mainly installing that toilet and the slip cover (That and Bourbon Pie). Chocolate Smoovies prior to being on the menu were exclusive to my house parties right? To her and Atena as well for making yard sales one of the funnest activities in the summers of Cameron Sta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxccYOGQ1X4IRAMrGEmEDkMt-F2ccfZGOgqY3DtrP_ziNre4n_BAs9M_m3N3A7sSAp4qVwYOqXnGtQe-4xIfrxuXGFWiJeNm3PyQ5kIMRnFEQInFL_ed8AmCrNVfSRzt2VdwUn1i9uab3p/s1600/IMG_3782.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxccYOGQ1X4IRAMrGEmEDkMt-F2ccfZGOgqY3DtrP_ziNre4n_BAs9M_m3N3A7sSAp4qVwYOqXnGtQe-4xIfrxuXGFWiJeNm3PyQ5kIMRnFEQInFL_ed8AmCrNVfSRzt2VdwUn1i9uab3p/s200/IMG_3782.JPG" width="200px" /></a>tion. Phil for all the hot CD's he would always bring me. Rob & Shara for the Riedel glasses we simply were never supposed to have as we continued to break each piece of that set one by one! Tom and Gerry both for all the great cigars. Brandon and Bryce for the video games. Bill for all of those Market Watches, it's like my favorite magazine now! I think Ann from the Grooming Lounge in Tysons thanks us too as half her clients live in that neighborhood and were either introduced by me or people with good taste ironically request her exclusively. Such a riot!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHIYXuaZdCKpyb9AR0ZWtBjNNXDUaZmpszTM-5zt6xZld1rOpENUDxoJ3A4aWBAYO7cltb2RaMdaTawv1WzOJsN-_J5u5YXfRhDadmQt7lUZdUAGkEtR387Obq-B115faSNAhyphenhyphenYGFVZF0/s1600/John%252C+Mary%252C+Christy%252C+Acaccia%252C+Alicia%252C+Phil+with+Giovanni+and+Marricio+up+front+for+New+Year%2527s+%252709+at+Food+Matters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHIYXuaZdCKpyb9AR0ZWtBjNNXDUaZmpszTM-5zt6xZld1rOpENUDxoJ3A4aWBAYO7cltb2RaMdaTawv1WzOJsN-_J5u5YXfRhDadmQt7lUZdUAGkEtR387Obq-B115faSNAhyphenhyphenYGFVZF0/s320/John%252C+Mary%252C+Christy%252C+Acaccia%252C+Alicia%252C+Phil+with+Giovanni+and+Marricio+up+front+for+New+Year%2527s+%252709+at+Food+Matters.jpg" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieh0l-MJtpnK6k9xOCmq8nqaHqs0Jvs_SD1RiTmtPfccclJfDNRjkXx9JPfWbaLVVmQ36t47JMhaVYH1DaxGo3qk8XwhkabHmixMFtc_UGuTVYEWrqdA4lUNUJkVpzXtPgI6gDcRyjNi51/s1600/IMG_3773.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieh0l-MJtpnK6k9xOCmq8nqaHqs0Jvs_SD1RiTmtPfccclJfDNRjkXx9JPfWbaLVVmQ36t47JMhaVYH1DaxGo3qk8XwhkabHmixMFtc_UGuTVYEWrqdA4lUNUJkVpzXtPgI6gDcRyjNi51/s200/IMG_3773.JPG" t8="true" width="200px" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKR1H8eEkcrbnFOpMz7eF8979z-_QkfVsLhqha9Cnw5N2Te4r1hnYFmeO-HRXKMqcEVUkxfa_B3QThy62hP-ttKONNP7uf8Z6BAus1BkeEBsk__cwJ1ISPMfNpKSCh7Jk0wWUmlnt4Px4/s1600/Scott%252C+John%252C+Eva%252C+Adan+%2526+Karina.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>To the crew that was the direct cause and affect of every day there, I don't have enough words. The days when Alicia, Atena, Nance, Mary, Giovanni, Acacia, Bryce, Mauricio and myself were the ONLY people there making a miracle out of a means, I enjoyed those times at Food Matters most of all. I went to the hospital when both of Gio's kids were born, Nance ventured off with Mary and I countless times and Atena's house parties were some of the most famous, until Bryce had a going away party or a game night. Phil helped to remind me that there were only 18 seats at the bar and sometimes I had to do "Less talkie talkie, more workie workie", though no matter how much we needed it, if Eg<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoI_dINqvA_XnDYXFlPsk2ej0MdUyup7oBl_JNvqCefQg2ZeXd1qU1ajTtYhbQu64H77ER_h47RH-T4QFRKqkd6074wwdqGJ-SebZt_pxLzrv15hnvzJl8VWAE5s5UOy5JbZHTNpylJqEz/s1600/DSC03670.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoI_dINqvA_XnDYXFlPsk2ej0MdUyup7oBl_JNvqCefQg2ZeXd1qU1ajTtYhbQu64H77ER_h47RH-T4QFRKqkd6074wwdqGJ-SebZt_pxLzrv15hnvzJl8VWAE5s5UOy5JbZHTNpylJqEz/s200/DSC03670.JPG" t8="true" width="200px" /></a>gnog was needed, he wasn't the one to ask upon as he would scream to the kitchen "I DON'T MAKE NO EGGNOG!". Our latest bartender, Paul, I can't help but say, because of you, I will never look at Grand Marnier or Vanilla Vodka the same. Thanks for sharing the same passion as me, I hope you keep that with you. Kaitlyn for always being a bubbly person and someone legitimately fun to be around. Keep playing around with the drinks, learn as much as you can and don't stop creating. To think girls like Kate and Christy's sister Brooke used to bartend here! Those were awesome times! That first kitchen click; Oscar, Vicki and Russ set the tone for the place and created the atmosphere for what Food Matters became. Folks like Ana, Marilu, Liz, Kat, Stevie, Bill, David and Daniel who just stuck around that made the place what it is. Particularly, Bill for his self humbling nature (he walked outside in a carrot suit for Earth Day and was the butt of so many jokes, but he gave himself to that role and we love him for it). Stevie was a work horse, but the countless Top Golf nights brought clarity in working friendships. The spontaneous sessions between Daniel, David and myself brought sanity and reason to some of the most hectic nights and working out with the newest and last crew, Adan, Karina, Eva, Scott and Claire, has rejuvinated me into believeing that I can do absolutely anything if I simply put m<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKR1H8eEkcrbnFOpMz7eF8979z-_QkfVsLhqha9Cnw5N2Te4r1hnYFmeO-HRXKMqcEVUkxfa_B3QThy62hP-ttKONNP7uf8Z6BAus1BkeEBsk__cwJ1ISPMfNpKSCh7Jk0wWUmlnt4Px4/s1600/Scott%252C+John%252C+Eva%252C+Adan+%2526+Karina.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="177px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKR1H8eEkcrbnFOpMz7eF8979z-_QkfVsLhqha9Cnw5N2Te4r1hnYFmeO-HRXKMqcEVUkxfa_B3QThy62hP-ttKONNP7uf8Z6BAus1BkeEBsk__cwJ1ISPMfNpKSCh7Jk0wWUmlnt4Px4/s320/Scott%252C+John%252C+Eva%252C+Adan+%2526+Karina.jpg" t8="true" width="320px" /></a>y mind to it. Thank you for being here, you are all the best. All of you made it what it was though, don't think for a second becomes names like Alex, Hannah, Blake, Abby, Luca, Sean, Tamer, Davey, Sammy, Aubrey, Eugene, Paul (BOH), Phil 2, Carlos, (understand that this list would seriously go ON and ON and ON) weren't mentioned due to being forgotten or level of importance, but the fact that this list is so long to stay individual, though let's say, I gave it my all to do my best and you have all, at some point, touched my life.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-s66-V3018JfUE8Pi90agQsx-RRec1_201cQu95biACiCuy5ftDn7TvEN3c4HHB3_Z11APFUDHQsU_WVee99u1yicQG7fqbDo1zA4rOqC3F-CnlubYuTKqjlhyphenhyphenEbNzV9tIE2uRxkxgzXg/s1600/IMG_3788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-s66-V3018JfUE8Pi90agQsx-RRec1_201cQu95biACiCuy5ftDn7TvEN3c4HHB3_Z11APFUDHQsU_WVee99u1yicQG7fqbDo1zA4rOqC3F-CnlubYuTKqjlhyphenhyphenEbNzV9tIE2uRxkxgzXg/s200/IMG_3788.JPG" width="200px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
<span style="color: orange;">Reflection.</span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8tcfo2ukJihJUMp8sR2YFeVQUKqsAEESOhxGSMVZQtQQjyqaGAGITT70dErlomHXt2YAIH3ouSGPvdG7RClKTHVvu7SteQO-vKPX2MBp1mueM8OYvQxoiunyA_8BCARJIBELpOtpWeRr/s1600/John%252C+Iliana%252C+Mary%252C+Tom+%2526+Julio+Having+a+Drink+after+Work.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8tcfo2ukJihJUMp8sR2YFeVQUKqsAEESOhxGSMVZQtQQjyqaGAGITT70dErlomHXt2YAIH3ouSGPvdG7RClKTHVvu7SteQO-vKPX2MBp1mueM8OYvQxoiunyA_8BCARJIBELpOtpWeRr/s200/John%252C+Iliana%252C+Mary%252C+Tom+%2526+Julio+Having+a+Drink+after+Work.jpg" width="200px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I want to single out Addie too, she's like a mother to me and has always brightened each day with her always promised high energy, wit and sharpness. I love her so much and she's always been so great to me and my family, I will miss her possibly most of all. Thanks for your lucky number, when Mary and I went to Las Vegas, you paid us out big at a roulette table! She always kept my bar stools straight and perfectly spaced for service and I always enjoyed betting a dollar on games with her, she was always going to go for New England, I can tell you that! She LOVES creamy clam chowder and is able to eat it at the heat of liquid fire and it still could possibly be cold. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oXqRd_LRDoY3-gL0jAUM56P3fegPSmHg5Rm9sMB5gvyN5HmDQn5clonuJEcFxCPSRMqU_CR6kOO_75K2xsqEwdvsENqnbZ3i9vJ_2DvXcaVXzzYppdI2sFwkFZyUnIChmDRt_87I9SPp/s1600/IMG_3700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oXqRd_LRDoY3-gL0jAUM56P3fegPSmHg5Rm9sMB5gvyN5HmDQn5clonuJEcFxCPSRMqU_CR6kOO_75K2xsqEwdvsENqnbZ3i9vJ_2DvXcaVXzzYppdI2sFwkFZyUnIChmDRt_87I9SPp/s320/IMG_3700.JPG" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXVNPyNjvFwpeQbtzNjMm91kChYy7CPzBU1minInVh3qBatwr41aJEqmPVPg6Km2sQkWNl7Ooh8w7K22xwxlYvv324TOOKi3TmjT65Zvw5vQUQh-XnMUIE_nbg4La82RAqDCH63m7OZWZ/s1600/Lauren%252C+Alicia%252C+Mary%252C+Alicia+%2526+Nancy+at+Food+Matters+October+%252708.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXVNPyNjvFwpeQbtzNjMm91kChYy7CPzBU1minInVh3qBatwr41aJEqmPVPg6Km2sQkWNl7Ooh8w7K22xwxlYvv324TOOKi3TmjT65Zvw5vQUQh-XnMUIE_nbg4La82RAqDCH63m7OZWZ/s200/Lauren%252C+Alicia%252C+Mary%252C+Alicia+%2526+Nancy+at+Food+Matters+October+%252708.jpg" width="200px" /></a></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I'll never forget her one liners. Her car doesn't know how to make left turns and it doesn't ever travel very far. The fact that the only Mexican food she likes is Margaritas and that her favorite wine is "red and wet". Some nights, Addie has dessert. The only dessert she's ever had at Food Matters came in a flute shaped glass with bubbles. "I only have one beer once a year on Oktoberfest!" The fact that regardless of what she's been drinking, whatever glass she is holding is the "first one today" and <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaW86GxYxcLgurVLImDDTw5K05rFSnuufEfNvyP_dq1sIOOgOGqBNLJ3XBa1_felNhdVj5ZBhuuefVk9VugfgJy0chWCE92uWPG10Z5phyphenhyphenN12wHLhdH8w5WEw_QuqO41pQ6EEAvulrqalL/s1600/Joani%252C+Mary+Grey+and+others+drinking+my+Martinis+at+the+Bar.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaW86GxYxcLgurVLImDDTw5K05rFSnuufEfNvyP_dq1sIOOgOGqBNLJ3XBa1_felNhdVj5ZBhuuefVk9VugfgJy0chWCE92uWPG10Z5phyphenhyphenN12wHLhdH8w5WEw_QuqO41pQ6EEAvulrqalL/s200/Joani%252C+Mary+Grey+and+others+drinking+my+Martinis+at+the+Bar.jpg" t8="true" width="200px" /></a>sometimes my Bloody Mary's would be "I don't know....PICKY!" - She always told me not to spend my money, "I can't afford it", to live in my means and one day she's going to own the apartment I live in because of all the rent she pays through her nightly tips. "AHH JEEZ!" - She always likes to tease and speak her mind. Every night she'd ask me "What are you going to eat tonight John?" Whatever my answer, she would puff her cheeks up with air to make a fat face. Unless I told her I was having salad, then she'd stare at my stomach and say "I don't know John, sounds like a pretty good idea to me!" - Such a brat! I love her to death and aim to remain forever in touch, she is absolutely the greatest and Cameron Station/Food Matters was very lucky to have her around, she made the place a restaurant on the corner of a neighborhood all more real. It felt like home because of her.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxotA8P0AdrLpXpYkHcYKfNKvuxHOcwXWR2z1_Rf7JgQdb7WYhW5jB8lNvdz2K7Uh5-4o6r57I6paVHWull76ZQHnonFw_9UApqhCnhZDdRKIBMXXX4ybJV0EPKqfSh7ab02Fqe2GaQsNt/s1600/PICT0023.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxotA8P0AdrLpXpYkHcYKfNKvuxHOcwXWR2z1_Rf7JgQdb7WYhW5jB8lNvdz2K7Uh5-4o6r57I6paVHWull76ZQHnonFw_9UApqhCnhZDdRKIBMXXX4ybJV0EPKqfSh7ab02Fqe2GaQsNt/s200/PICT0023.JPG" width="200px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: lime;">Reflection. </span>To everyone else who graced my life while working at Food Matters, thank you. Thank you for your generosity, your patience, your love and your support. In almost five years, there is really too much to cover in one post this size already, but you've all touched my life, help mold me into the character I am today and really took me in to your hearts and homes. Thank you, thank you and thank you again. This has been life changing and a huge blessing for me. Continue to look for me on The Next Rounds on Me, Twitter and Facebook. I'm sure I'll be somewhere shaking things up.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIL3D5wnMDFdmNYDClS0mxPjx8zq_qtM1fDkVomHmx8Yaq5J46M1m9X74l06j7kpFAsyOAmcxs9VKVvCRa63w6Ije-AfP-cuds0rAzO82zWEpydVAgxF0O682mM8F23kxKPSLHyKD6EyA/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIL3D5wnMDFdmNYDClS0mxPjx8zq_qtM1fDkVomHmx8Yaq5J46M1m9X74l06j7kpFAsyOAmcxs9VKVvCRa63w6Ije-AfP-cuds0rAzO82zWEpydVAgxF0O682mM8F23kxKPSLHyKD6EyA/s400/009.JPG" width="400px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Passion, Laughter & Love<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS37kw4ZZ5hmjuqKS4gvdqrxQMwQ9b6jNyOluCw0fcTLOWf7vilPwxHqc3xduS_iqHTrYEaACz-IGHsTidPaMoxF1vLGI79xVERNHN44sr8xLMTFkcpo44xetyzwubNhFijQHyWCZ7yee6/s1600/John+at+Food+Matter%2527s+Bowling+Party.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS37kw4ZZ5hmjuqKS4gvdqrxQMwQ9b6jNyOluCw0fcTLOWf7vilPwxHqc3xduS_iqHTrYEaACz-IGHsTidPaMoxF1vLGI79xVERNHN44sr8xLMTFkcpo44xetyzwubNhFijQHyWCZ7yee6/s320/John+at+Food+Matter%2527s+Bowling+Party.jpg" width="240px" /></a></div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #f6b26b;"><span style="color: #783f04;">c</span>h</span><span style="color: #93c47d;">e</span><span style="color: #b45f06;">e</span><span style="color: #f3f3f3;">r</span><span style="color: lime;">s</span><span style="color: #a2c4c9;">!</span></div>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com6tag:blogger.com,1999:blog-4115853809789195311.post-45605765859805934752011-05-15T19:14:00.000-07:002011-06-13T10:05:01.434-07:00Cocktail of the Month: Seasoned Strawberry Sangria<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jyKkTmHVlwHwa9erX2rR_IArHO85DhqWlEyXilsmq85lbdHRZ37PrcJv2x4cVnh1Nzm660VUT-2AnX2dglijPvDXgBSKSUDP2WUcqsBZ5Fbrc-CrLyOPTtfJM5b7Wnrfi5YH4I-GOnsa/s1600/Strawberry+Sangria2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jyKkTmHVlwHwa9erX2rR_IArHO85DhqWlEyXilsmq85lbdHRZ37PrcJv2x4cVnh1Nzm660VUT-2AnX2dglijPvDXgBSKSUDP2WUcqsBZ5Fbrc-CrLyOPTtfJM5b7Wnrfi5YH4I-GOnsa/s320/Strawberry+Sangria2.jpg" width="240" /></a></div><span class="Apple-style-span" style="color: red;"><br />
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<span class="Apple-style-span" style="background-color: #f3f3f3; color: red;">In a Shot: Strawberries are back in season and with the weather turning so beautiful so quickly, the patio had to come backed by an outside favorite, the Sangria with a Johnny C. twist!</span><br />
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Is it just me or is this year cruising at abnormally high speeds? I feel like I just cleaned out my fireplace the other day and already I'm out planting seeds in the garden with my wife and trying to figure out where to go for our next summer vacation. The almost forever looming cold weather hovered over our heads for such a period, that when things took so long to come into season, it was almost a shock to see anything come to the table. With a snap of a finger, strawberries started flooding the Northern Virginia area and some of the earliest, reddest and most sweet berries have been harvested!<br />
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I've tried to avoid straight forward Strawberry cocktails for a time now because I've beaten it over the head senseless over the years. The strawberry daiquiri's, margarita's and gimlets have come and gone in my time. I went the culinary route for the products in recent years. Last year's Strawberry Smash was incredibly well received twisting tequila with balsamic vinegar in last year's mix up. The first savory experiment was for a private dinner event held in Food Matters where I infused Stolichnaya vodka (chosen for it's citrus, peppery and herbaceous subtleties over other vodkas) with fresh basil and blended it with a house made strawberry juice.<br />
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This year, in an ode to that original Stoli inspired cocktail, I went with a Sangria. Originating in Spain and Portugal, Sangria is a wine based elixir (traditionally un-oaked Spanish red wine), sweetener, fresh fruits (lemons, oranges, apples or seasonal berries and occasional tropical fruits). This mix is traditionally combined with a little brandy, cordial and spice and served with or without ice, and an optional soda topping (traditionally club soda or lemon-lime soda). Because I chose to use a white wine, the drink becomes a Sangria Blanca. Strawberries and black pepper have been a favorite combination of mine for some time so I start by pureeing strawberries with a black pepper corn simple syrup and fresh cracked pepper. With fresh lemon juice I take the mix and blend it together with Stolichnaya Vanil, (Vanilla vodka that isn't as sweet as others on the market and far creamier) and Cointreau orange liqueur. To complete the Sangria, I allow it 24 hours soaking with sweetened black pepper corns, lemons, oranges and lots of strawberries. Take a little bit of this nectar and it's macerated fruits, serve it over ice with a splash of lemon-lime soda and you end up with a well layered Sangria that drinks like a punch.<br />
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Without saying, this drink, of course, is hard to keep up with because people down Sangria in this part of town like ice tea or coffee. I've seen two batches go out in a day's time, I'm prepping new batches almost everyday now and I am not seeing signs of stopping! If you have any questions about this cocktail or any other Johnny Cocktails, please drop a line, I'm always shaking things up! See you lounging on the piazza!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5r20SBBfmS5h_0yxKwJ2dAs96_SavxWKRPh4REZ8dNt4kCrW_iyB0Rq-vEYbL9_6tvxBI36wzNuvoHsU4pGmuzwnl_2CJTlJrAS_NcPMKvu0shL-osEYsTQuBRAeLrSUbMKqJJaoYpBkf/s1600/Strawberry+Sangria.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5r20SBBfmS5h_0yxKwJ2dAs96_SavxWKRPh4REZ8dNt4kCrW_iyB0Rq-vEYbL9_6tvxBI36wzNuvoHsU4pGmuzwnl_2CJTlJrAS_NcPMKvu0shL-osEYsTQuBRAeLrSUbMKqJJaoYpBkf/s320/Strawberry+Sangria.jpg" width="240" /></a></div><br />
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<span class="Apple-style-span" style="color: red;">Cheers!</span>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-46237790923385004272011-04-19T08:08:00.000-07:002011-04-19T08:09:28.077-07:00A Bit Mo' Honey<div style="background-color: #f3f3f3; color: red;">In a Shot: New cocktail of the month proving beer and spirits can go together!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43PodbbC5d03qCeH7i8lCvm1AR46iMLD8R-rEkdcWT53fKwTn4I5MT55Nfy6bgvzUqiDSb1iVVgRNaeKQrsxGuePdX8QVnkekNgEkHh54_Ge4Afbms-SjUR77pYNP8d2RF9pWMyXDrpeN/s1600/110401_154317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43PodbbC5d03qCeH7i8lCvm1AR46iMLD8R-rEkdcWT53fKwTn4I5MT55Nfy6bgvzUqiDSb1iVVgRNaeKQrsxGuePdX8QVnkekNgEkHh54_Ge4Afbms-SjUR77pYNP8d2RF9pWMyXDrpeN/s400/110401_154317.jpg" width="300" /></a></div><br />
After coming off the popular Whiskey Ginger Fizz #2 cocktail using ginger beer, I was kind of inspired to edge people into trying out a true beer cocktail. Last year, Christy Przystawik, owner of Food Matters approached me with a cocktail idea of using a hoppy beer and combining it with gin, honey and salt. We collaborated on the idea and furthered it by infusing the honey with rosemary and lemon juice. Circling the rim with honey and salt it lead to a very delicious (though a bit messy) cocktail. If I remember correctly, the drink then got placed on the back burner because of arrival of strawberries which lead to the creation of my balsamic vinegar laced "Strawberry Smash" cocktail.<br />
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This year's cold fronts and <span id="hotword"><span id="hotword" name="hotword" style="cursor: default;">tousled weather conditions have lead to some pretty strange outcomes for our products, leaving me with a lot of citrus and not a lot of much else for an entire month to showcase in a cocktail. We are turning towards the beginning of patio weather and the restaurant should any week now be filled with guests sitting outside enjoying our libations. So I always try to get people excited for that by making something that would be patio friendly. I decided to return to this honey beer cocktail but really wanted to use something other than gin, as I recently used that spirit line for my Catoctin Concoction. I also really wanted to use a product not everyone is familiar with. </span></span>Bärenjäger, a German produced Honey liqueur, was one of the very first cordials I tried once coming of age. The name itself translates to "Bear Hunter" and is a drink I haven't tested with since on of the very first cocktail recipes I ever wrote in my records. I still absolutely love it! It's smell and color is precise to that of wild honey and even coats your mouth to the same affect, but hits you with a warming spirit filled finish. Truly remarkable stuff!<br />
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I really wanted to add this spirit to the original recipe and found that it goes hand in hand with peppery tequila. By now, most know that tequila goes hand in hand with salt so this match was meant to happen. Combined with lemon juice and a lighter style of beer, A Bit Mo' Honey was born!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_UqTbQRUKymS8ePNNum6LcKVOzPBtNEgI6LnCln5ZIAGKIuXEJnsk2JDQvh-1oq4PELzVRgJHMFidY_23tMqsgTNPmge_SnyoSJRB45KHei9M9tQl420OvWzRpXAs-BSV6rbzMnPNrij/s1600/110401_165611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_UqTbQRUKymS8ePNNum6LcKVOzPBtNEgI6LnCln5ZIAGKIuXEJnsk2JDQvh-1oq4PELzVRgJHMFidY_23tMqsgTNPmge_SnyoSJRB45KHei9M9tQl420OvWzRpXAs-BSV6rbzMnPNrij/s320/110401_165611.jpg" width="240" /></a></div><br />
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<span id="hotword"><span id="hotword" name="hotword" style="cursor: default;">When made correctly, this drink has a layered blend of sweet honey, tart lemon, peppery tequila, salt and refreshing</span></span> Kölsch that blends together triumphantly. If you haven't had a chance to enjoy one of these yet, I highly recommend taking a chance on a smart cocktail that proves that not only are spirits great mixes with wine, aperitifs and sparkling wines, but they can be great combined with beer as well.<br />
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Cheers!John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-26705782009704464712011-03-31T23:56:00.000-07:002011-06-13T10:04:29.825-07:00Midleton Very Rare 2007<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="background-color: #f3f3f3; clear: both; color: red; text-align: center;">In a Shot: In connection with an anonymous spirits provider, I have been given an opportunity to taste the soft, smooth, preserved fruit predominant 2007 vintage of Midleton Very Rare Irish Whiskey.</div><div class="" style="background-color: #f3f3f3; clear: both; color: red; text-align: center;"><br />
</div><div style="background-color: white; color: red;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBh_55txNI51i0BlfwJt32DJndWHL9mS0kUuKGB9NMcpNuFJ0Nitgn8boPpQoKJE85LmRQhKaSABoMkjN6kOTmJY-eXlGsxOMyKzi3Lire4PnZRY6l-i-KsfVzWY9rr_5bD8vUzXFgyWOx/s1600/Midleton.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBh_55txNI51i0BlfwJt32DJndWHL9mS0kUuKGB9NMcpNuFJ0Nitgn8boPpQoKJE85LmRQhKaSABoMkjN6kOTmJY-eXlGsxOMyKzi3Lire4PnZRY6l-i-KsfVzWY9rr_5bD8vUzXFgyWOx/s320/Midleton.jpg" width="224" /></a></div><br />
It's late here folks, so let's get right down to business. Beautifully light in color. Honey comb or pale copper at best. The smell is what gets me more than anything. The whole thing smells of preserves. A combination of peach, apricot and strawberry surround the nostrils before even letting ethanol come into play.<br />
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A seductress, beautiful to the eye and sweet to the senses. I'd have her for breakfast at sunrise! Light notes of nutty caramel, honey and cereal is there with a machine oil undertone with the faintest hint of oak. You know you are dealing with something special here once it enters your mouth. Dense and heavy it feels like it sinks to the bottom of your vocal cords before entering your warming stomach only to leave with the utmost of docile finishes. Truly soft and almost short but commanding in it's own way. Yet going back to it, it feels light on the taste buds, regardless of its gravity. After almost an hour of breathing there are spikes of acid, hints of chocolate, mushroom and also Graham cracker notes that were not previously present.<br />
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The big show stopper is that fruity nose though, it really smells like a Virginia summer happening in an Irish barley field! I can only imagine what each vintage presents and can only get excited about the next one.<br />
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Some people will ask if the price tag is worth it. Here's what I say: In this bottle you will get at least four of your daily fruits plus one of your drams along the way without a burn to give any notice. Decide for yourself if there is a price on that and avoid giving a single malt with a permanent age marker based on bias, this only starts at five years but they keep putting older stuff into this mix each year, so it only gets more complex and it will only get better.<br />
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Cheers!John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-485755067168530602011-03-30T21:47:00.000-07:002011-06-13T10:04:03.215-07:00Irish Whiskey Tasting<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="background-color: #f3f3f3; color: red;">In a Shot: Hosted my first Irish Whiskey tasting and tended a shut out bar with special guest, Atena Moore.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTjqcK8g-3j5PIDZXyBNqQG2rv6No7XvX4jDz4INNsWRpw4qp_op5CvayE2xr1J_q-pH-M2Rb_NMieRIbxvBSC38hLWG6MxgENrkH9uSm_NDYChkhG1Qza1dnulKo9cLRGerLQYyQ8Bri/s1600/Irish+Whiskey+Tasting+March+12+2011+%252817%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTjqcK8g-3j5PIDZXyBNqQG2rv6No7XvX4jDz4INNsWRpw4qp_op5CvayE2xr1J_q-pH-M2Rb_NMieRIbxvBSC38hLWG6MxgENrkH9uSm_NDYChkhG1Qza1dnulKo9cLRGerLQYyQ8Bri/s320/Irish+Whiskey+Tasting+March+12+2011+%252817%2529.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Let me begin this one by stating, I have found a huge new appreciation for Irish Whiskey. Our country has trained us to be one of three things. A huge and bias brand loyalist, a cultural or geographical pride zealot or a media/class elitist. In other words, if you are proud to be an American, drink your Bourbon and bourbon alone otherwise you'll drink only your Johnny Walker Blue Label because your TV and the price tag says it's the best of the best or turn your nose at anything that isn't Single Malt Scotch because, well, it isn't Single Malt Scotch. At one point or another, everybody is one of these people, including myself. I've had roughly four bottles of Johnny Walker Blue Label come and go in my household and have been to tastings such as the Johnny Walker Experience. I will admit that I favor Bourbon because I'm American raised and I even intentionally look for Virginia based products because that's where I was born. I have a preference with Single Malts because they consistently showcase fantastic regionally embracing products.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0payD1oBGEchrADM6vP6ukS40dt20G0tK4h2vNx0crrwlkLFHuhU1G2RcWhFq886dcc5WxJcVGmshYJKAUl0HhVx0mi4738NCoGgPto8SiCCheSAV25UpoAMD_B6rOmcscLhRq5IDbUma/s1600/Irish+Whiskey+Tasting+March+12+2011+%252834%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0payD1oBGEchrADM6vP6ukS40dt20G0tK4h2vNx0crrwlkLFHuhU1G2RcWhFq886dcc5WxJcVGmshYJKAUl0HhVx0mi4738NCoGgPto8SiCCheSAV25UpoAMD_B6rOmcscLhRq5IDbUma/s320/Irish+Whiskey+Tasting+March+12+2011+%252834%2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymD-kqQSUuWIOFvEVkZ2si-BVZzG3FFS94nwc9PEoqb8Qp1lG76sjWT0mQgbMri_6nqFuIfwl5Vah7Ukaub-NWiuabqI6BYraDV0ZMzouLTP4MbXgfJ01wfi9wScCDCxHCIsl_ETcjAbd/s1600/Irish+Whiskey+Tasting+March+12+2011+%252813%2529.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymD-kqQSUuWIOFvEVkZ2si-BVZzG3FFS94nwc9PEoqb8Qp1lG76sjWT0mQgbMri_6nqFuIfwl5Vah7Ukaub-NWiuabqI6BYraDV0ZMzouLTP4MbXgfJ01wfi9wScCDCxHCIsl_ETcjAbd/s200/Irish+Whiskey+Tasting+March+12+2011+%252813%2529.JPG" width="200" /></a>But it's the narrow minded and the extreme who blindly tell you that Scotch blends are inferior and unfit in a bar. These same people from a different state of mind say that bourbons are too sweet to be enjoyed neat and have no say when compared to a beautiful malt. Yet there are many who claim that single malts are over priced, gaudy and are good for removing tar or starting engines. Another misconception in the world is that Irish Whiskey is one of the harshest in the industry, famous for being used in Irish Coffee and because of that one catalyst drink, is ONLY good for mixing with coffee. By law Irish whiskey is distilled three times, one further distillation than Scotch. This process of separating harsher and more volatile alcohols actually make the drink not only softer in style but lighter in body and finish. Irish whiskey is also a product that comes from barley that hasn't been peated like it's Scottish counterparts which translates to a far less aggressive spirit. What this means is that legally and traditionally, Irish whiskey is the exact opposite of it's perception. It also turns out, surprisingly, like all other spirits there are versions produced for the cocktail industry, the casual dram you mix with sodas or lemonades and then there are higher end, small batched, artisinally crafted, classically produced whiskies.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
So I chose to make an attempt at obtaining a variety of Irish whiskies that not only represented the spirit as a standard, but represented it in a mainstream, historical, modern, off-beat and high end way.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bdyYjx9AT5RaR5EP34LIOS6yfH4KhPh2VqGiH3Lj-iWXOZ9w_opw60tDiYbBS9r0r1XnisNe6UaK5Ji5hNaqC-TJi_HjbrRsIRwdFNlGWkbJD3N4kcwjP5RjRH3J7FTr8LAaTqMFEA3i/s1600/Irish+Whiskey+Tasting+March+12+2011+%252812%2529.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bdyYjx9AT5RaR5EP34LIOS6yfH4KhPh2VqGiH3Lj-iWXOZ9w_opw60tDiYbBS9r0r1XnisNe6UaK5Ji5hNaqC-TJi_HjbrRsIRwdFNlGWkbJD3N4kcwjP5RjRH3J7FTr8LAaTqMFEA3i/s200/Irish+Whiskey+Tasting+March+12+2011+%252812%2529.JPG" width="200" /></a>That's why I chose Tullamore DEW, the first product in Ireland to be marketed as a "Blended Irish Whiskey" and often recognized as the very lightest of it's industry. The modern and off beat is represented with Michael Collins, a double distilled Irish whiskey, from independently owned Cooley Distillery, that was only released to the American market January 2011. Of the two biggest names in the game, I chose Bushmill's "Black Bush" one because it comes from the oldest distillery in the world and two because it's heavily malted, creating a very di<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJ-6vt8mQY0oiyHdOz5ksAKvzjZc2aASMVRd4LJDgcBnipm71ds2KC_3Re0X-TQOhGDG4c9-IgahhfMjsSXhpkGlZpePyYCHSOTvVKJJoNVriXZQDccY4z2dNj28mmIJLpRUx6Q0DSNPD/s1600/Irish+Whiskey+Tasting+March+12+2011+%252832%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJ-6vt8mQY0oiyHdOz5ksAKvzjZc2aASMVRd4LJDgcBnipm71ds2KC_3Re0X-TQOhGDG4c9-IgahhfMjsSXhpkGlZpePyYCHSOTvVKJJoNVriXZQDccY4z2dNj28mmIJLpRUx6Q0DSNPD/s200/Irish+Whiskey+Tasting+March+12+2011+%252832%2529.JPG" width="200" /></a>fferent and full bodied dram. My fourth selection comes from the Midleton distillery and is considered by many to be the above all and end all of Irish whiskey. Produced in a very old style, a pure pot still (Meaning, made from 100% malted/un-malted barley and being distilled in one copper still at one distillery) an Irish whiskey drinker's answer to single malts as far as quality is concerned. For the mainstream I went for one of the big dogs, Jameson 18 year, to showcase what an old Irish Whiskey can taste like when aged in the fashion of many popular single malts.</div></div></div><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkRJg0FoJ6qIl6CYIbWvK95RL8r5b5axrxNRGFiXU6qJlJlaFHYWGPu8eU9_ymM28IiAMmu2-MNl8WApKwo6tvbxxMa_UHm4aZo9chWU0xAnQG3GfcFRc8OHXPSCUylHGEjb5lTaPo8Wo/s1600/Irish+Whiskey+Tasting+March+12+2011+%252846%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkRJg0FoJ6qIl6CYIbWvK95RL8r5b5axrxNRGFiXU6qJlJlaFHYWGPu8eU9_ymM28IiAMmu2-MNl8WApKwo6tvbxxMa_UHm4aZo9chWU0xAnQG3GfcFRc8OHXPSCUylHGEjb5lTaPo8Wo/s320/Irish+Whiskey+Tasting+March+12+2011+%252846%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Special guest Atena Moore presents the famous Victoria Martini</td></tr>
</tbody></table><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zYyGUGQpYeWqi2HFQElrTN_GJlGZUhoxHJOgMg0ne9XHD4GOrDbAY6QkuOJ5GC8AjEzmdQ2D_G3LVf6Mg971sJmatLJFlVRxfZdzPzb1hjEzaPXFcWGWJHVbLXeD6Af2ztCAb0AAuN8o/s1600/Irish+Whiskey+Tasting+March+12+2011+%252845%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zYyGUGQpYeWqi2HFQElrTN_GJlGZUhoxHJOgMg0ne9XHD4GOrDbAY6QkuOJ5GC8AjEzmdQ2D_G3LVf6Mg971sJmatLJFlVRxfZdzPzb1hjEzaPXFcWGWJHVbLXeD6Af2ztCAb0AAuN8o/s200/Irish+Whiskey+Tasting+March+12+2011+%252845%2529.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJOs4qvJai3Qm31aqi4ahftrstkC0-RJPmuqOsDGb4hVdtRdl-6-ZLJsDFKt7JFl7AwUaW4n094euOxLVc7khCgfHSewZRNQv7rYFV5FtU8qFM4LLKYgTGU7MiUeg0KRQP4C-M8LxG1na/s1600/Irish+Whiskey+Tasting+March+12+2011+%252843%2529.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJOs4qvJai3Qm31aqi4ahftrstkC0-RJPmuqOsDGb4hVdtRdl-6-ZLJsDFKt7JFl7AwUaW4n094euOxLVc7khCgfHSewZRNQv7rYFV5FtU8qFM4LLKYgTGU7MiUeg0KRQP4C-M8LxG1na/s200/Irish+Whiskey+Tasting+March+12+2011+%252843%2529.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To wrap up the tasting we headed to the bar where me and guest bartender Atena Moore paired up and created cocktails, shots and served more Irish whiskey than the bar could handle. By the end of this particular night, we had everyone so wound up that we sold out of all whiskey in the house! Even all the vodka, gin and rum had been wiped clean. In the end there was only cordials and drops of some Rye and Scotch left!</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitis1HBkA_YI4NV5zM9DH4ywtVNBBBfhHad7eiq7CbVH5_8-Urqi307F3lA0CB_wompZN30wsmELDARSJSjHaYumegfjMQTSq7ExA9CEdSb5nPba9tn3R120uVwHtXZ_8fH7823gk4KbX/s1600/Irish+Whiskey+Tasting+March+12+2011+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitis1HBkA_YI4NV5zM9DH4ywtVNBBBfhHad7eiq7CbVH5_8-Urqi307F3lA0CB_wompZN30wsmELDARSJSjHaYumegfjMQTSq7ExA9CEdSb5nPba9tn3R120uVwHtXZ_8fH7823gk4KbX/s320/Irish+Whiskey+Tasting+March+12+2011+%25282%2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In the beginning I thought Irish whiskey was rot gut that you drink to get drunk. it was harsh and great with my coffee and pretty much nothing else. That was roughly 7 years ago and believe it or not, though many things stay the same, so much has changed on the market. None of them are the same any more. If you have a bias opinion on certain spirits, try them again, at least in a tasting format such as this one or another one like it. You'll be informed of rich history that you'll appreciate, you'll be amazed at what you'll enjoy when tasting many drams side by side and you'll be surprised by what you discover about yourself.</div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>As always, thank you so much for the support of my Next Rounds on Me fans. I know this one was late, but I'm sure it was worth the wait. The only question left, is what to do next.....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11AsfcFT7Fkey7saAJvAcoYaGkZOtQpzB6xGS_6lposAI52xFNdcD_DVtwBc0lmeuYYgbcsoCbbOd6ijVrMYw4lKsSQmPsZtlIVvfan5wVTZpugUkdmOP2G1dMXrGI2v-shST-7qM4Qcg/s1600/Irish+Whiskey+Tasting+March+12+2011+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11AsfcFT7Fkey7saAJvAcoYaGkZOtQpzB6xGS_6lposAI52xFNdcD_DVtwBc0lmeuYYgbcsoCbbOd6ijVrMYw4lKsSQmPsZtlIVvfan5wVTZpugUkdmOP2G1dMXrGI2v-shST-7qM4Qcg/s320/Irish+Whiskey+Tasting+March+12+2011+%25286%2529.JPG" width="320" /></a></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cheers!</div></div>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-85042477973464617612011-03-30T14:04:00.000-07:002011-06-13T10:03:25.347-07:00March Madness<span style="background-color: #f3f3f3; color: red;">In a Shot: Johnny Cocktail has created the Sugar Daddy, Whiskey Ginger Fizz # 2, won an award for the Sweet Cherry Rye, survived Mardi Gras, conquered St. Patrick's Day and hosted his first Irish Whiskey tasting! WOO! </span><br />
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Let's start by saying: Better late than never!<br />
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I hate to mis-represent for folks who are heavy into sports. One of the many clashing differences I have in this business is that people come to bars to watch the game. I do not watch the game. I work during it. I will admit, my wife has got me hooked on watching the Olympics and in high school I never religiously followed but LOVED boxing matches. Once I turned twenty one and found how much fun drinking was while playing, I became a huge sucker for bowling, darts and pool though I was never any good at them, I continue to play them still. I did chess in elementary and as a kid played basketball with friends, though I never did any of that stuff professionally (i.e. high school) or as a team. I have a brother in law who is a tennis instructor so I get behind the net during the summer and my father is an advocate for golf so because of him and a sous chef who brought me to Top Golf in Kingstowne, VA once upon a time, enjoy playing that one as well (though none of these am I any good at all I must state) - so for me, writing, drinks and drinking keep this month a blaze!<br />
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To my fans, KNOW I get excited about camaraderie and therefore LOVE a big game like Super Bowls, World/Stanely Cups, Finals and Finishes as much as everybody else. I just....don't need the build up like everyone else, but I can find a good time when the game is on, TRUST ME <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qtvH-vTi0lTcHX6iDfvkEJc73Ga3A10UO7iZTZQkGUeLoGlQuG5NvG1N_FRR6meZIXT4jBAjkF8uT2txhFmIleSx-kBt5yzvRZ5nEH2YRUNicfphTky9SaxtkJglNuASysgDNLvxU57q/s1600/Sugar+Daddy.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qtvH-vTi0lTcHX6iDfvkEJc73Ga3A10UO7iZTZQkGUeLoGlQuG5NvG1N_FRR6meZIXT4jBAjkF8uT2txhFmIleSx-kBt5yzvRZ5nEH2YRUNicfphTky9SaxtkJglNuASysgDNLvxU57q/s320/Sugar+Daddy.jpg" width="240" /></a></div>I need to begin with the cocktail of the month in FEBRUARY. There were several attempts at making one thing than the next, of course by this point they are all just blurs in the past. I was tossing everything to the wind from beets to spice rubs to licorice. Chef suggested a cocktail using Amish Sweet Sorghum, a molasses like syrup made from cane. Sugar cane made absolute since to blend it with a rum, I started with a popular spiced rum and KNEW that it needed something more savory and strong and decided to use Sailor Jerry's Navy Spiced Rum. Mixing it with lime juice seemed a no-brainer and in collaboration with our new head bartender, Paul Costanza, I agreed to add some vanilla vodka to the mix. This is when the caramel, the chocolate, the toffee really started to show up. I wanted just a little something else, a thicker texture and a fruity aspect to add to what was becoming a manhattan inspired variation of a chewy candy. A little home made grenadine added that final edge. Paul and I agreed to call it the Varga Girl, inspired by a prohibition era poster sweet heart. It was once we introduced it to Christy Pryztawik who leeped from her chair and exclaimed she didn't feel like she was with a Varga Girl, rather it felt like she was with a Sugar Daddy. Thus the name was born! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jDnMpdY-bIN_sOhwU1vtPuQeZKdRDljr0CjBBzIja85p_NA0hSSDk0LspA2TJIM_TwKdP2tWWvlPRZvbV1wuDXg8KJst1NfCVHA5wyXqHJGYWa3EniMRTcedWbzXjfKjHUPPe54jdXVA/s1600/Sweet+Cherry+Ryes+%2528With+all+my+Cameron+Station+Girls%2529.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jDnMpdY-bIN_sOhwU1vtPuQeZKdRDljr0CjBBzIja85p_NA0hSSDk0LspA2TJIM_TwKdP2tWWvlPRZvbV1wuDXg8KJst1NfCVHA5wyXqHJGYWa3EniMRTcedWbzXjfKjHUPPe54jdXVA/s200/Sweet+Cherry+Ryes+%2528With+all+my+Cameron+Station+Girls%2529.jpg" width="200" /></a></div>Now! Coming off of the celebrated February win for the Sweet Cherry Rye cocktail (Expect to see these cocktails again once cherries return to season) - The Next Rounds on Me has been very busy whipping up Mardi Gras libations such as Hurricanes and Sazeracs to making drinks up as we go on busy nights (A brandy based Sazerac, a Sazerac inspired Manhattan, a pisco and red grape based something or other and I have done up a great sweet tart lime cocktail I think we'll see on an up coming spring cocktail list!<br />
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Whenever March hits, I always get excited about St. Patrick's Day - I do love me a Mardi Gras, we had a live band this year and I was up at the front of a conga line that formed in the middle of the restaurant! It's a fun holiday filled with lots of great food and good libations so I always try to fit the cocktail of the month into that medium. Last year was the incredibly delicious but hard to sell Irish Malt. It was a true to life malted milkshake with vanilla icre cream, malt powder, espresso, Irish Whiskey and Bailey's. It was my very first attempt at creating a dessert cocktail for the restaurant. I'm not huge on dessert drinks myself, tasty as they are I just hardly ever buy them. But this thing tasted like a chocolate malt ball candy and anybody who had one cried or laughed as they finished it, but the world is not steering towards these sorts of libations and I think the ice cream, malt powder and caffeine scared off the clientele I serve.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU46B0BlxdFCJZXiOU0yGpZk4iz-QgeuCVlkVRzMm2fVGn74RuaYnrUysZ3p00rBN3rLvduNjlng2Khh7JTdxtpGHYNdsAuzE2Nd6B0viBF08OZvkdL2f1rLMmgG_-ar_FeuJIbOOXD9ev/s1600/Whiskey+Ginger+Fizz+%25232+%25282%2529.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU46B0BlxdFCJZXiOU0yGpZk4iz-QgeuCVlkVRzMm2fVGn74RuaYnrUysZ3p00rBN3rLvduNjlng2Khh7JTdxtpGHYNdsAuzE2Nd6B0viBF08OZvkdL2f1rLMmgG_-ar_FeuJIbOOXD9ev/s200/Whiskey+Ginger+Fizz+%25232+%25282%2529.jpg" width="150" /></a></div>Sometimes it just has to be back to the drawing board. The year before that I had made a Whiskey Ginger Fizz cocktail, a combination of lime juice, orange juice, club soda and Bushmill's Irish Whiskey muddled with fresh ginger slices. It seems so long ago, but people absolutely loved it. So after many failed attempts to create something grand, I decided to return back to the drawing board and use what's worked in the past with a revamp. In it's entirety this cocktail is called the Whiskey Ginger Fizz # 2. Using Jameson to muddle with the ginger this time around, I substitute the orange juice with Grand Marnier, keep the lime juice and this time I topped it with a natural ginger beer. This drink has been a huge hit all month and was proven a huge response during St. Patty's!<br />
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I believe I should dedicate a full blog to my Irish Whiskey tasting in Food Matters from this month, I feel it will be far too lengthy an attempt to combine with all this other hoopla so without further aDEW I move to blog # 2!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkjt4hqqXhHJLc1eHyjjUukVovFzK7u7cnjE98ErgrCwDSzaImPw-2-TpHmgh7rdaFGAnmPujSBDBVepLby_nHhVBE5wFuiqrwjw2MUdlhVZWjYQ1vtQ4iHCG4Vsb5iWSQFrgamYry0uf/s1600/St.+Patrick%2527s+Day+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkjt4hqqXhHJLc1eHyjjUukVovFzK7u7cnjE98ErgrCwDSzaImPw-2-TpHmgh7rdaFGAnmPujSBDBVepLby_nHhVBE5wFuiqrwjw2MUdlhVZWjYQ1vtQ4iHCG4Vsb5iWSQFrgamYry0uf/s1600/St.+Patrick%2527s+Day+2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, absolutely no shame what so ever</td></tr>
</tbody></table><div align="justify"><span style="color: #38761d; font-size: large;"></span></div><span style="color: lime; font-size: large;">Cheers!</span>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-11749270660392141362011-02-23T00:23:00.000-08:002011-06-13T10:02:48.010-07:00And the Winner is!!!!<span style="background-color: #f3f3f3; color: red;">In a Shot: I won the 3rd Annual Cherry Challenge in Alexandria and ended up in their George Washington Birthday Parade!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwNgtHMvaQKhalgURjx9aVcFKTBcf640WNX66w2P-UF0cejfNEV8en6uLmw3w2IGYmd1YPDifm27uEo6YeDshotKt5pRFCZMhxwZxTimGas4-R0qkn6jiGydpWVWBbPXvFxRxgo5nCdL5/s1600/On+post+with+Lester+to+my+left+%2528That%2527s+your+Right%2521%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwNgtHMvaQKhalgURjx9aVcFKTBcf640WNX66w2P-UF0cejfNEV8en6uLmw3w2IGYmd1YPDifm27uEo6YeDshotKt5pRFCZMhxwZxTimGas4-R0qkn6jiGydpWVWBbPXvFxRxgo5nCdL5/s320/On+post+with+Lester+to+my+left+%2528That%2527s+your+Right%2521%2529.jpg" width="320" /></a><br />
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That's right! Not only did I get a press release: <a href="http://www.alexandrianews.org/2011/02/cherry-challenge-winners-announced/">I got the mention!</a><br />
But I also received outsider's pics:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rJ2vXI51askNzemIwuPVqrik1f1VgT3_1eOXwJTOdcGatE02hFYNrMbbd6pq-K9lUXsR2KbPjOsytc2ndwxKZMEQh4vogGVoyd7X-sgsc5dWy8irakiPodtVAGI_xcQ3N4roQ2rQKFHH/s1600/Johnny+Cocktail+on+the+March%2521.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rJ2vXI51askNzemIwuPVqrik1f1VgT3_1eOXwJTOdcGatE02hFYNrMbbd6pq-K9lUXsR2KbPjOsytc2ndwxKZMEQh4vogGVoyd7X-sgsc5dWy8irakiPodtVAGI_xcQ3N4roQ2rQKFHH/s200/Johnny+Cocktail+on+the+March%2521.jpg" width="200" /></a></div><br />
And a follow up press release (To be published at a later time)<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VX9vFQyqKt7bhzXLAQTrZl2ec-8fuyHuao-EAaNynQRoCmH-vR99bFmZa6w-swlNpbUaN9djmBW6qK5yJi5fpcfSpUW_OTcBhQrqpJ8K4c7zlhlHwjSJd_zJA5C90imTU57OwjV9g7Bj/s1600/Sweet+Cherry+Rye+in+Progress.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VX9vFQyqKt7bhzXLAQTrZl2ec-8fuyHuao-EAaNynQRoCmH-vR99bFmZa6w-swlNpbUaN9djmBW6qK5yJi5fpcfSpUW_OTcBhQrqpJ8K4c7zlhlHwjSJd_zJA5C90imTU57OwjV9g7Bj/s200/Sweet+Cherry+Rye+in+Progress.jpg" width="200" /></a>The Sweet Cherry Rye not only proved to be a spectacular cocktail, it received acclaimed following from all of The Next Rounds on Me supporters and Food Matters enthusiasts alike. The drink was sophisticated and subtle. It was a great drink for the season using ingredients locally produced and preserved from cherry season's finest hour from last year and topped with a bourbon I macerated for nearly two years! The garnish alone was almost two years in the making with house made maraschino cherries and "cherry bombs" soaked in bourbon since July of 2009! It was so much fun not only making the drinks but watching people experience the drink, especially ladies with the cherry bombs! WOOOOOOO! With an exasperated look of "please extinguish me!" on all their faces! CLASSIC!</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaHiOzOg20AnxIRDCiD8zDBc5y_65Mag6JQZTFKYEC1hMMssVpi6bvqutRM-PhW7OISjKkkazCY0m5JF1tZneLGotE2doOLD7MgtzGb04NFY36CpXVH_489xtu_uwBnFElr2f0fFazpQW/s1600/Sweet+Cherry+Rye+contest.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaHiOzOg20AnxIRDCiD8zDBc5y_65Mag6JQZTFKYEC1hMMssVpi6bvqutRM-PhW7OISjKkkazCY0m5JF1tZneLGotE2doOLD7MgtzGb04NFY36CpXVH_489xtu_uwBnFElr2f0fFazpQW/s200/Sweet+Cherry+Rye+contest.jpg" width="150" /></a>I got to walk in the annual George Washington Birthday Parade in old town Alexandria! I wore a dress red shirt and black dress pants while rocking a water resistant coat and a green Food Matters hat. The whole time I was carrying with me FM coupons and a huge cocktail shaker filled with GW BDAY paraphernalia and house keys which led to sounding like I was shaking up something great. I ran from one side of the street to the other throwing coupons at families letting them know kids eat free on Tuesdays and that happy hour's between 5 and 6:30 everyday (except Monday) all while hardcore playing to the crowd. I warned my other champions (Murphy's and Tempo) that we would soon approach my groupies and sure enough, after embarking on our journey from So. Fairfax St. when we reached the bin towards Royal round Cameron, there they were! I got to them and they not only started screaming wildly, the rest of the corner did as well and I got signs and photos to prove it! I jumped from street corner to street corner and had the time of my life! I kissed the prettiest woman in the crowd and hi fived the best man out there! I got a surprise from a few FM and TNROM affiliates, most honorary was Michael, easily identified by his reflective glasses in the rain. He witnessed the biggest folly of all though. When it came time to announce the Cherry Challenge winners, they stalled on saying any one's names after Tempo due to their complicated cherry challenge name and knowing the owners. The stall almost lead to me walking past without recognition till I stood there waving my Food Matters hat at them and then FINALLY they stated my name and the cocktail for winning - I ran all across the arena like street yelling for crowd participation and got a huge uproar out of it! Everything about the experience was so awesome though and I hope the name of Johnny Cocktail and Food Matters was left on the pavement that day. There were military and military school marches, school bands, clowns, comedy, history and re-enactment groups, the whole like out there ( I got a hat tipped to me with my cocktail shaking finesse by Abraham Lincoln himself, though some were yelling to him that he was a liar lol)</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBY2xoaOOqZmqxuTX5DDeITks-gu5kCkGdckFxKKdscLTp17GQtIZ__f0MqWtwh1rih-p9T-HidVKVjFqlg8VPA6CggM0qettqZ6TLrh5DJWxwjNbmyfUMzh7eFnUyYJeHzIRWQHOgg9QA/s1600/Me%252C+the+family+at+the+George+Washington+Parade.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBY2xoaOOqZmqxuTX5DDeITks-gu5kCkGdckFxKKdscLTp17GQtIZ__f0MqWtwh1rih-p9T-HidVKVjFqlg8VPA6CggM0qettqZ6TLrh5DJWxwjNbmyfUMzh7eFnUyYJeHzIRWQHOgg9QA/s320/Me%252C+the+family+at+the+George+Washington+Parade.jpg" width="320" /></a></div>By the time it was all said and done, the family and I met back up on Cameron, celebrated my victory and went to Murphy's for Guinness, Smithwick's, Jameson's stew/bangers/duck, Irish meat pies and Bailey's cake.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">On this note - Be sure to check out the next tasting I'm hosting at FM - The Irish Whiskey tasting, I'll be sure to include things that are not Bushmill's and Jameson's in hopes we all get a chance to try some thing tellamore-NEW</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Thanks to all my fans and supporters and hope to see all of you behind the bar soon.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Cheers!!!!John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com1tag:blogger.com,1999:blog-4115853809789195311.post-18058766479018027772011-02-09T10:49:00.000-08:002011-06-13T10:01:53.538-07:00Catoctin Creek Tasting & Cocktails<div><span style="background-color: #f3f3f3; color: red;">In a Shot: Loudon County famed Catoctin Creek comes to Food Matters and showcases their spirits and my cocktails for each expression, all while wearing a kilt!</span><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtpsJvQ3IWfM49mwLUIfgSmsYCnk0DdFr6uRiZ1lErF0NPUCrM50AFOTfLwX2-AAnSjq2Dtf0BgD3qfoJ6H1wYIHu9900MwGa6_ASsMcrBRjVtPAmHV3Y54CNTAiKAdzm8wYNl33-PW8I/s1600/DSC03685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtpsJvQ3IWfM49mwLUIfgSmsYCnk0DdFr6uRiZ1lErF0NPUCrM50AFOTfLwX2-AAnSjq2Dtf0BgD3qfoJ6H1wYIHu9900MwGa6_ASsMcrBRjVtPAmHV3Y54CNTAiKAdzm8wYNl33-PW8I/s400/DSC03685.JPG" width="225" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>This past month has been insane. With so many changes in my home and work life alongside so many great opportunities, it's been a common thread for me to lose site of The Next Rounds on Me and all the different things relating to it. As we stand, there is a blog up for a scotch tasting along side others for Awamori, aged rums, and rye's. There's the A. Smith Bowman distillery tour, Port City Brewing Company and a few others I can't even remember.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I want to find the time to be able to release these images, memories and thoughts into electronic paper. There was one such instance recently that should've been posted a while ago and that's the Catoctin Creek Distillery cocktail tasting I partici<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLQlZLdRNL39Mrugfgn4ZAC02a9M-rS760OpmjJII1rs8UITJ_KxhyphenhyphenA-rmdQr5y-OYiN6rnCO-X_I6-FiX28APy46Cn0dG7dkMKjKHISqYFWeVefpbyGnNr1Hn1e_HhkMQGa7nqkNyxM9/s1600/DSC03683.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5571749655201303250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLQlZLdRNL39Mrugfgn4ZAC02a9M-rS760OpmjJII1rs8UITJ_KxhyphenhyphenA-rmdQr5y-OYiN6rnCO-X_I6-FiX28APy46Cn0dG7dkMKjKHISqYFWeVefpbyGnNr1Hn1e_HhkMQGa7nqkNyxM9/s400/DSC03683.JPG" style="cursor: hand; float: left; height: 215px; margin: 0px 10px 10px 0px; width: 103px;" /></a>pated in at Food Matters.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Scott and Becky Harris showed up wearing kilts, also bringing an additional one for me! We introduced the Harris' to Food Matters and the guests in the private dining room. As Scott and Becky took turns explaining who they were, what they were pouring and answer any questions, I returned to the bar with the help of other staff and manually prepared twenty drinks based on the spirit being poured. Cocktail shaker, kilt and the whole nine yards!</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj647I7PYrzXEXFih61mLbvdEu2WwdgvLwHN4BJeJM4msvgYQiSmMYXIkJHXRZUS_nRqyn6xzIelWoMebx_b5qShxDJyk7g3PGHJRS9eQFli7jfmXQqok3YUw1AIqM1gGCspodJJ-H2kqLY/s1600/Working+on+Cool+Hand+Cukes.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj647I7PYrzXEXFih61mLbvdEu2WwdgvLwHN4BJeJM4msvgYQiSmMYXIkJHXRZUS_nRqyn6xzIelWoMebx_b5qShxDJyk7g3PGHJRS9eQFli7jfmXQqok3YUw1AIqM1gGCspodJJ-H2kqLY/s200/Working+on+Cool+Hand+Cukes.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The 1st drink based on Mosby's Spirit, was christened by Scott Harris himself as "The Cool Hand Cuke" - The fruity aspect of Mosby's really blends well with raw vegetables, herbs and spices. With very little time, I, Johnny Cocktail, blended cucumbers and lemon/lime juice with house made rosemary salt and a peeled cucumber syrup. this drink, is clean, refreshing, flavorful & a favorite of Scott & Becky Harris themselves.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVHAiNdiSX7j0N1XEeo4THWhHfdiNpu96RLP4UkxyYeqBZDeENZc7ZnhJQpTfdN59XxkZl5nmkX8OcIve6gXqeoaanTtmpM0PXUuTHRhW_9Weo5jzCH5M8_RnWFM18beQiYN6t5HClMuV/s1600/Catoctin+Cucumber+Cooler.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVHAiNdiSX7j0N1XEeo4THWhHfdiNpu96RLP4UkxyYeqBZDeENZc7ZnhJQpTfdN59XxkZl5nmkX8OcIve6gXqeoaanTtmpM0PXUuTHRhW_9Weo5jzCH5M8_RnWFM18beQiYN6t5HClMuV/s200/Catoctin+Cucumber+Cooler.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjyScyoROEU_wWfIqSP699ubd8YD7AZZDOutUj_zHsjszDOlR6Dj1vSND-M7lrwtTrhbz1SubNCPL27dnNHtSoYN5H8A3fba-ExML5IenJfsuFG4069lQNsrHOZMhK2f0M4uSLd8LWAOC/s1600/Sweet+Cherry+Rye+in+Progress.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjyScyoROEU_wWfIqSP699ubd8YD7AZZDOutUj_zHsjszDOlR6Dj1vSND-M7lrwtTrhbz1SubNCPL27dnNHtSoYN5H8A3fba-ExML5IenJfsuFG4069lQNsrHOZMhK2f0M4uSLd8LWAOC/s200/Sweet+Cherry+Rye+in+Progress.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjgpG15gt_FVdIFw4SJDRMJ4UDAPgzhyTPbNyPq1X5NquBsKTxJYxPyQBDtJHs9Pf9jbedcp43awk9eVKk9XIlkhvIRbqeqjhHoPP25Wxeb4D3qfteZyV6EZDvVH0j6y3x_b7QskEeE4g/s1600/Sweet+Cherry+Rye+contest.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjgpG15gt_FVdIFw4SJDRMJ4UDAPgzhyTPbNyPq1X5NquBsKTxJYxPyQBDtJHs9Pf9jbedcp43awk9eVKk9XIlkhvIRbqeqjhHoPP25Wxeb4D3qfteZyV6EZDvVH0j6y3x_b7QskEeE4g/s200/Sweet+Cherry+Rye+contest.jpg" width="150" /></a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The second drink, Sweet Cherry Rye is a variation of a cocktail I've been developing for a George Washington Cherry contest taking place February 6th - 12th - Wish me luck and stop by the restaurant during that time period and cast your vote for my drink as your favorite! You combine Roundstone Rye whisky with freshly muddled cherries and allow them to infuse over night. Then it's a combination of ice, preserved cherries, peychaud's bitters and a squirt of lemon. Topped with house made maraschino cherries & a two years aged cherry bourbon, the cocktail has been described a rye Manhattan/Old Fashioned with complex levels of cherry and spice while others described it as a really strong and flavorful cherry coke.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKWtszfWT7rqKxjuIGJkb7e9Ft6DXH2kA9kfQfAq7tn-GK5D6IU2cFsrrAtNcn6ZSm8ZVFz2MUK0rHs0_99TbyAKsbEYR640UgeE4Nb9uzE_vF-dJFnFKU2I0rYakDK-CXS_trgl_f46T/s1600/DSC03700.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKWtszfWT7rqKxjuIGJkb7e9Ft6DXH2kA9kfQfAq7tn-GK5D6IU2cFsrrAtNcn6ZSm8ZVFz2MUK0rHs0_99TbyAKsbEYR640UgeE4Nb9uzE_vF-dJFnFKU2I0rYakDK-CXS_trgl_f46T/s200/DSC03700.JPG" width="112" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The final cocktail has been described by the Food Matters owners as a liquid sweet tart, I've always considered it a G&T with character. Traditionally, a G&T is gin and tonic mixed to taste and usually garnished with a lime. Most people who buy G&T's squirt the lime in the drink or ask for more limes. It was a no brainer to start squeezing fresh lime into the gin before mixing it with tonic. Then, a few years ago I was introduced to orange blossom water and began mixing that into my gin and tonics and love it. With time, I started adding different bitters into my tonic and it made sense to blend citrus bitters into the drink. I'm on my way to making a cocktail. I try not to use one spirit in a cocktail unless it's a showcase and now that this gin and tonic is no longer a simple showcase of two ingredients I wanted to big up the floral perfumey blossom water and citrusy fruits while accenting the botanical/medicinal qualities of gin and tonic. A splash of Cointreau orange liqueur and St. Germaine Elderflower liqueur rounds off this drink. I recommend using a light and higher quality tonic for this drink, such as Fever-Tree or Q-Tonic.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">By the end of the evening, Scott and Becky answered more questions, told more stories and plugged in their low stock hard to find quality product, the Pearousia, a pear brandy made from pears harvested at Fabioli Vineyards of Leesburg fame. They gave out T-Shirts, shot glasses and brochures and we all enjoyed the company of distillers, restaurant owners, chefs, mixologists, Catoctin Creek enthusiasts old and new. It was truly a night worth writing about and I hope to write about many more just like it.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxXDeqISXJ1XuAeewn1HanHnawCvnbnOHKYaM1hPf2G8wX4cbeA45WXIPZL9XG2IGrURK4kYFuOsCx3Z8cIw_Os2AwrJcqbbQrVCg-5EJ9mNQRln4FTc9AdikqIJjvwQF2E5KdMgMlL9_/s1600/DSC03684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxXDeqISXJ1XuAeewn1HanHnawCvnbnOHKYaM1hPf2G8wX4cbeA45WXIPZL9XG2IGrURK4kYFuOsCx3Z8cIw_Os2AwrJcqbbQrVCg-5EJ9mNQRln4FTc9AdikqIJjvwQF2E5KdMgMlL9_/s320/DSC03684.JPG" width="180" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Thanks Scott & Becky Harris,</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">THE NEXT ROUNDS ON ME</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<i>(P.S. ---> Thank you to Remy (And her Aunt Jackie) for all your support and the really cool videos/photos. To you, I give the next round on me as well!)</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34vlfD1nJj-wXuiMcLEzAXhBB88WJBIigiFe0fS0AifIEUJswEQ9A_nljHlAe8ZejF5tRqI431M1L0t2mMXiF7UcC3JPkzHPSKzghM5LAjv8HaV04-JC6hKEuAfAfVjQYe4WpjmX_nfcd/s1600/DSC03671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34vlfD1nJj-wXuiMcLEzAXhBB88WJBIigiFe0fS0AifIEUJswEQ9A_nljHlAe8ZejF5tRqI431M1L0t2mMXiF7UcC3JPkzHPSKzghM5LAjv8HaV04-JC6hKEuAfAfVjQYe4WpjmX_nfcd/s200/DSC03671.JPG" width="112" /></a></div><br />
To all those who continue to support me, for me and for the drinks I passionately create I give to you, my glass held high. I salute you.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b><span style="color: red;">Cheers!</span></b></div></div><img height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtpsJvQ3IWfM49mwLUIfgSmsYCnk0DdFr6uRiZ1lErF0NPUCrM50AFOTfLwX2-AAnSjq2Dtf0BgD3qfoJ6H1wYIHu9900MwGa6_ASsMcrBRjVtPAmHV3Y54CNTAiKAdzm8wYNl33-PW8I/s320/DSC03685.JPG" style="filter: alpha(opacity=30); left: 353px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 105px; visibility: hidden;" width="54" /> </div><img height="72" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj647I7PYrzXEXFih61mLbvdEu2WwdgvLwHN4BJeJM4msvgYQiSmMYXIkJHXRZUS_nRqyn6xzIelWoMebx_b5qShxDJyk7g3PGHJRS9eQFli7jfmXQqok3YUw1AIqM1gGCspodJJ-H2kqLY/s200/Working+on+Cool+Hand+Cukes.jpg" style="filter: alpha(opacity=30); left: 581px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 244px; visibility: hidden;" width="96" />John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-1595500389461189672011-01-05T22:02:00.001-08:002011-06-02T16:25:26.725-07:00A Thoughtful Gift from a Beautiful Person<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0gj8NHGntv3oW1e2bfehFW6bLVj7ESdkb_aLkWDgJduYawbI-ECVva4DILqCJzQr3azx0OqtvOc2D0hnTWWEMWj_tZwBnwZ_a7HL4rBbHvxmUTlh1CVAE8HiGUz_c7mfc5B_t7mSjAXT/s1600/Yoko+Beers+%25283%2529.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5566928884508412226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0gj8NHGntv3oW1e2bfehFW6bLVj7ESdkb_aLkWDgJduYawbI-ECVva4DILqCJzQr3azx0OqtvOc2D0hnTWWEMWj_tZwBnwZ_a7HL4rBbHvxmUTlh1CVAE8HiGUz_c7mfc5B_t7mSjAXT/s400/Yoko+Beers+%25283%2529.JPG" style="cursor: hand; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div><div><div style="font-weight: bold;"><span style="color: red; font-family: courier new;">In a FULL Shot: Yoko, thank you for the wonderful gift, I wanted to return the favor by blogging about everything you gave me. Always, Johnny Cocktail!</span></div><div style="font-weight: bold;"><span style="color: red; font-family: Courier New;"></span></div><div style="font-weight: bold;"><span style="font-size: 0px;"><span style="font-size: 0px;"><span style="font-size: 0px;"><span style="font-size: 0px;"><span style="color: white; font-family: times new roman;">There are some great people out there. One such person I will address only as Yoko, has a huge heart and is always providing a helping hand. Approaching me one day stating she is going to a mere Wegman's (A commodity to many, but a day trip to many others) which isn't the above all end all of stores, but has a very expansive beer selection as far as grocery stores go asked me if I wanted anything there when she headed out and I would be able to pay her back at a later time. Of course I jump on it, I had been reading about the Brooklyn Brewery company and had high hopes for a domestic Belgian style ale and requested she pick me up one from that company and I'd pay her back when she delivered on her offer.<br />
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Well of course she not only returns with a bottle from the brewery, she brings me a healthy supply of many different things, claiming she knew I would appreciate it more than anybody she knows. I of course was rejected payment for not only the bottle, but the entire bag of libation goodies. She said I could pay her back writing about the beverages and enjoying them at home with my wife.<br />
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NOW! Shall we begin? Let's get right into the large showcase (I also have to sadly inform you that I lost a few light bulbs in my personal studio and decided that the size of this blog was going to be too much for individual shots, so enjoy the group picture of these great friends and just listen to their stories as they follow!) </span></span></span></span></span></div><div style="font-weight: bold;"><span style="color: white; font-family: Times New Roman; font-size: 78%;"></span></div><div style="font-weight: bold;"><span style="color: white; font-family: Times New Roman; font-size: 78%;"></span></div><div style="font-weight: bold;"><span style="color: white; font-family: Times New Roman; font-size: 78%;"></span></div><div style="font-weight: bold;"><span style="color: white; font-family: Times New Roman; font-size: 78%;"></span></div><div style="font-weight: bold;"><span style="font-size: 0px;"><span style="font-size: 0px;"><span style="font-size: 0px;"><span style="font-size: 0px;"><span style="color: white; font-family: Times New Roman;"></span></span></span></span></span><span style="font-family: times new roman; font-size: 85%;">A malted Rehobeth Beach based beer utilizing coriander and orange peel backed up with concentrated pinot noir juices then partially aged in old pinot noir barrels and primarily aged on oak barrel staves (yes, the things to make bourbon barrels).</span></div><br />
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<span style="font-size: 130%;">Dogfish Head - Red & White:</span><span style="color: white; font-family: times new roman;"><br />
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<div style="font-weight: bold;"></div><div style="font-weight: bold;"><span style="font-family: Times New Roman;"></span></div><div><span style="color: red; font-family: times new roman;"><strong></strong></span></div><div><span style="color: red; font-family: times new roman;"><strong></strong></span></div><div><span style="color: red; font-family: times new roman;"><strong></strong></span></div><div><span style="color: red; font-family: times new roman;"><strong>In a Shot: Strong Kid's Fruity Breakfast Cereal</strong></span></div><br />
<div><span style="font-family: times new roman;">Poured into my always trusty sufficient brandy snifter after sitting out of the fridge for a solid half hour I get the sound and smell of Fruity Pebbles cereal followed by a serious aroma of Fruit Loops. The color is intoxicating almost a burnt peach or light amber. The head dissipates very quick with the aroma. It drinks very alcoholic, with flavors of orange and malt standing out more than anything. Earthy mushroom and tart cherry flavors are battling against a serious level of citrus and yeast followed by an astonishing level of sweetness. This beer actually has tannins with a very dry finish, but nothing like beers that are surrounded by hops. I can imagine this beer being paired with fish, duck breast and autumn/wintry seasonal vegetables but would never recommend drinking it by itself as it's truly intense and requires some food to bring it down.<br />
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<span style="font-size: 130%;"><span style="font-weight: bold;">Starr Hill: Jomo Lager</span></span></span><br />
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</span></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;">14 time award winning company (More gold than others) that began in Charlottsville, VA recently moved near the Blue Ridge Mountains in Crozet. Using a three malt, two hop and one yeast method the master brewer, Mark Thompson creates solidarity in his philosophy of not messing up a simple drink that should compose of water, malt, hops & yeast.</span><span style="color: red; font-family: times new roman;"><strong></strong></span><br />
<div><span style="color: red; font-family: times new roman;"><strong>In a Shot: Light, easy going and with lots of nose. </strong></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;">A true lager gets the tall boy, I gave this one the pilsner glass treatment. Hazy, light amber in color, the head is white, lacy and sticky. The nose is full of surprising notes of berries and cereal followed by subtle caramel hints. The palate as it dissipates truly rises into a lemon balm forefront and even subtle chocolate backgrounds with high carbonation and very bright, light crispy flavor. Even after allowing the beer to sit for almost ten minutes, it maintains a level of white carbonation and flavor. A beer to session over many times or to be paired with fried or saucy foods. A lager to stand out against the current lager reputation.<br />
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<strong><span style="font-size: 130%;">Arrogant Bastard Ale </span></strong></span><br />
</div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;">From the Stone Brewing Company who uses the mythology of the gargoyle, a beast that would ward off bad spirits, to express it''s own mission with a gargoyle on every label to ward off bad chemical preservatives, additives and adjuncts.</span></div><br />
<div><span style="color: red; font-family: times new roman;"><strong>In a Shot: Sessionable Ale that is a jack of all trades, master of none.</strong></span></div><br />
<div><span style="font-family: times new roman;">I decided to give this ale the classic pint glass. So far, the darkest of my selection. Cappuccino head with a burnt candy apple copper color. I notice as I smell and drink it, even in the standard pint glass, the drink has a sticky and true sip by sip lace that you see in a great IPA (Though it does disperse very rapidly). The nose is piny as expected with bitter citrus oils as the fruit backdrop. There is a middle sized body with some of everything, ie. caramel, fruit, hoppy resin and good carbonation. Not a lot of any of those however, just, a bit of each. I will admit there is a bit of a bite at the finish, but then again, it is 7.2 and it was consumed after a lager. Therefore, this beer is not crazily complex and definitely not overly simplistic. A flavorful under hopped IPA that would be considered a go to for it's drinkablity. A well balanced ale regarding color, lace, body, acid, bitter and overall flavor. Had this one before and would definitely have it again. Especially if I was given the opportunity to have more than one. </span></div><div><span style="font-family: Times New Roman;"></span></div><div><span style="font-family: times new roman; font-size: 130%;"><strong></strong></span></div><div><span style="font-family: times new roman; font-size: 130%;"><strong></strong></span></div><div><span style="font-family: times new roman; font-size: 130%;"><strong></strong></span></div><div><span style="font-family: times new roman; font-size: 130%;"><strong></strong></span></div><div><br />
<span style="font-family: times new roman; font-size: 130%;"><strong>Local 1:</strong></span></div><strong><span style="font-family: Times New Roman; font-size: 130%;"></span></strong><br />
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<span style="font-family: times new roman;">Brought to us by the Brooklyn Brewery located in, YUP, New York. A well known craft brewery that focuses and bringing the Belgian style ales to our Eastern side of the pond. This particular brew, at 9% ABV is made from German malts and hops and first pressed Demerara cane juice and Belgian yeasts. The final product is then 100% bottle re-fermented and classified as a strong Saison.</span><br />
</div><div><span style="font-family: Times New Roman;"></span></div><div><span style="color: red; font-family: times new roman;"><strong></strong></span></div><div><span style="color: red; font-family: times new roman;"><strong></strong></span></div><div><span style="color: red; font-family: times new roman;"><strong></strong></span></div><div><span style="color: red; font-family: times new roman;"><strong></strong></span></div><div><span style="color: red; font-family: times new roman;"><strong>In a Shot: Really creamy, fruit blasting ale that satisfies palate, affect and food that is highly recommended by Johnny Cocktail.</strong></span><br />
</div><div><strong><span style="color: red; font-family: Times New Roman;"></span></strong></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;"></span></div><div><span style="font-family: times new roman;">Of course, I went with the obvious goblet vessel for this one. Wow. 100% bottle refermentation truly expresses itself in this one, the bottle popped like sparkling wine, the head is off white, thick and adhesive. The whole drink is hazy. The color of over ripe peaches and smell of bright fruits fill the room before ever putting it to the nose. Think papayas, pineapples, mango's, apricots and spices. A musty earth note settles behind a peculiar aroma that reminds me of bubblelicious. Frothy, even in body the creamy, medium bodied tibble packs standard citrus and coriander flavors with a very light bitter hop finish found in many pale or Saison style ales. While drinking the bottle I've noticed that the lace falls with the drink rather than sticking to the edges but remains constant while consuming the beverage. A lot of these Belgian style beers at 9% truly show off the abv in the finish but this one subtly finishes so light and smooth that it is very consumable. So therefore, in closing, it is important to explain that this drink, is tall, strong, evolving and incredibly good, but quite dangerous! Drinking it without food will put you immediately over the edge, so enjoy it with dried fruits, terrines, spicy nuts, mushroom favored cuisines, fruity vinaigrette's, meaty fishes, buttery breads and curry based spicy dishes. That, or at the very least, with a full stomach!</span></div><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5566927433017106386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftRMYdWuM3RD5evr3oik4K-7m48vLsO855quds1uc1PyrvMi19PXcjXzQznBGRMq_Lk-TvyWGIxCi5WeUcBgNgbUmAwQr5CwD55zjuI6FRoFAFbdA7T2r8rtyNpgDqMfO46-zFVGTk64x/s400/Yoko+Beers+%25285%2529.JPG" style="cursor: hand; display: block; height: 343px; margin: 0px auto 10px; text-align: center; width: 329px;" /><br />
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<div><strong><span style="font-family: trebuchet ms;">In final closing, I thank Yoko, for her kindness, her generosity, and her enthusiasm for my own passions. In this moment, I return the favor. I look forward to showcasing more products from not only Yoko, but anybody else who chooses to showcase products they want to see shared with the world at The Next Rounds on Me (Dad, Jovan, Michael/Michelle, Brad, Jen, Uncle John, Joe Dangler, this list keeps growing and the time keeps getting shorter, but I promise blogs on all the things you have shared with me.)</span></strong><br />
</div><div></div></div></div><div><div><span style="color: red;"></span></div><div><span style="color: red;"></span></div><div><span style="color: red;"></span></div><div><span style="color: red;"></span></div><div><span style="color: red;"></span></div><div><span style="color: red;">Cheers!</span></div></div></div>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-32962306332539267882010-12-28T09:15:00.001-08:002011-01-07T11:08:42.401-08:00Catoctin Creek Distillery<div><span style="color: rgb(255, 0, 0);">In a Shot: I got to go on a tour to Catoctin Distilleries and ended up a fan while making fabulous cocktails.</span><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWb90uep-ebhoe-b2g42nKinB4-F9ytbHVGY3tR8qx9-7ngf4By_khu86ItmYeJcCfoHqOX3apat0wdLhcDYWs-N69-CYQLBbJCDx4J7g7bA35xBf22JYHlV0KffbvMFimyBAmwEk5DHZ/s1600/December+2010+013.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5559144661260329090" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWb90uep-ebhoe-b2g42nKinB4-F9ytbHVGY3tR8qx9-7ngf4By_khu86ItmYeJcCfoHqOX3apat0wdLhcDYWs-N69-CYQLBbJCDx4J7g7bA35xBf22JYHlV0KffbvMFimyBAmwEk5DHZ/s400/December+2010+013.JPG" border="0" /></a><br /><div>Discovered by my wife, I was surprised one Saturday morning after my birthday to be delivered to the Catoctin Creek Distillery located in Purcellville, VA (Loudon County). Upon entering the distillery, you are taken to a small office space reminiscent to a dentist office only instead of little pictures of teeth or smiles, here numerous bottles of rye whiskies and Catoctin Creek memorabilia with a small couch on the right side, a little round table and some chairs on the other side next to a small office desk and computer.<br /><br /></div><div></div><img style="text-align: center; margin: 0px auto 10px; width: 312px; display: block; height: 209px;" id="BLOGGER_PHOTO_ID_5559154823270360466" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Bt10N2n_xeTrN-Q429l-lKenZhQ_6EaU_tt0MIr6haMAzDgcezgCDUcIgTHKKnPYUn_-sJRiv12qxMVjr2kA6givN5LqbPY4aHCx8QEO0JacGkXsfnbkcw-7SINxA2Yn-xkond5IigTC/s400/December+2010+097.JPG" border="0" /><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwxmkOErLKQhDLbc5gB2NjRo_GX3yaUQlQDuDYf0bI2Z539Odn5JN7NsweDMEpYvoAlMb6B1meLJr5cP2iPvs7ZRCSZQevkAze3vqnAvltTU3BS2chLx4Yfed6eomvkO4FkmCsQVfSC-i/s1600/December+2010+064.JPG"><img style="margin: 0px 10px 10px 0px; width: 163px; float: left; height: 252px;" id="BLOGGER_PHOTO_ID_5559157135852690642" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwxmkOErLKQhDLbc5gB2NjRo_GX3yaUQlQDuDYf0bI2Z539Odn5JN7NsweDMEpYvoAlMb6B1meLJr5cP2iPvs7ZRCSZQevkAze3vqnAvltTU3BS2chLx4Yfed6eomvkO4FkmCsQVfSC-i/s400/December+2010+064.JPG" border="0" /></a> Then there is the small door opening to what would be described as a small storage warehouse. That's when you realise you are somewhere personal and very special. Three things you first notice after acknowledging how small the space is; One, the room is filled with an intense, thick smell of rye malting; Two, In the distance a bright blue containment unit where the rye grain malts is zipped up in <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCvzE1ML6J6jfLAqvdATZVYRI_WxlA3YXX3JKq_zDh-C3mYQ0c8MG3XxwxLAbFyX2_8gp_lYjdbYP1m4YfqP_PYve4gtyVxDjxcvIRjeBDssagPqz5rQmE1rluMTIoLkT4Xa4OfV3cy1v/s1600/December+2010+091.JPG"><img style="margin: 0px 0px 10px 10px; width: 200px; float: right; height: 150px;" id="BLOGGER_PHOTO_ID_5559158208952266402" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCvzE1ML6J6jfLAqvdATZVYRI_WxlA3YXX3JKq_zDh-C3mYQ0c8MG3XxwxLAbFyX2_8gp_lYjdbYP1m4YfqP_PYve4gtyVxDjxcvIRjeBDssagPqz5rQmE1rluMTIoLkT4Xa4OfV3cy1v/s200/December+2010+091.JPG" border="0" /></a>a silver fabric making it look similar to a small space ship; Three, the giant German still. An Ulrich Kothe Eislengen (Click the American flag and check out the website: <a href="http://www.kothe-dt.de/">http://www.kothe-dt.de/</a>) - The machine produces very high quality spirits along side a very superior grain, a 100% organic rye, a grain that they strive to obtain locally and utilize domestically. The thing that separates it from any other distillery is this clean "white dog" that comes off the still, a product that most people recognize as moonshine and know it for it's high alcohol and bastardised version of gasoline. THEIR STUFF, is fruity, flavorful and incredibly smooth.<br /><div></div><img style="text-align: center; margin: 0px auto 10px; width: 200px; display: block; height: 150px;" id="BLOGGER_PHOTO_ID_5559159429445221362" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISPYz_dcicSA-3yFniDcYNTcmqcUIn2Q4jDM38YbpfINFsGDcwqYADG0DA6S9_jdBNMidjaKdqOaRcC8lvG4cyZjGaKjYguRrPH87-4dv0WIqD-QrVTd_7wfm6UqT6BJR4jRE5fQiviPt/s200/December+2010+076.JPG" border="0" />Before I get too lost in talking about the product, I want to discuss the small tour and the wonderf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3R1mHcZlnQNQoMhL2vkncM1lP6xacvc6YF4hvZBweqVtAAM-QbKxpXy49OIw8CyCnCZgxZYuROKSKjUeTizi4kxgw0hbyFSTdMW2GIZUktqXpi6l75leuM6Iu_XaXz_sM8LQ7YMxHY0Qi/s1600/December+2010+079.JPG"><img style="margin: 0px 10px 10px 0px; width: 200px; float: left; height: 150px;" id="BLOGGER_PHOTO_ID_5559160897566603122" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3R1mHcZlnQNQoMhL2vkncM1lP6xacvc6YF4hvZBweqVtAAM-QbKxpXy49OIw8CyCnCZgxZYuROKSKjUeTizi4kxgw0hbyFSTdMW2GIZUktqXpi6l75leuM6Iu_XaXz_sM8LQ7YMxHY0Qi/s200/December+2010+079.JPG" border="0" /></a>ul bottling experience I had at Catoctin Creek. Becky walked us through the tour, first directing us to the small space ship looking malt room where the rye was becoming suitable "distiller's beer" - We were all given a chance to climb up and smell the product as it develops. From there Scott excitedly showcased a batch of Gin in the works where what looked like a keg of his organic<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEInxa4PHrGIniPFu6jIf-J3EU6-u55m2S6NWV78Xl22F671lDWqiQjCqTp50RH_xKL8IghT9Q3Y0Wf2fbpT2HVUrvXGObOUM-IfwdgXSBVY6dU1TIjcXjgFzPyx2Uv006wPvNqxBQDHn/s1600/December+2010+069.JPG"><img style="margin: 0px 0px 10px 10px; width: 200px; float: right; height: 150px;" id="BLOGGER_PHOTO_ID_5559161944077341186" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEInxa4PHrGIniPFu6jIf-J3EU6-u55m2S6NWV78Xl22F671lDWqiQjCqTp50RH_xKL8IghT9Q3Y0Wf2fbpT2HVUrvXGObOUM-IfwdgXSBVY6dU1TIjcXjgFzPyx2Uv006wPvNqxBQDHn/s200/December+2010+069.JPG" border="0" /></a> rye spirit was being flavored with a gigantic version of a tea bag filled with juniper berries, anise, orange peels and other Catoctin Creek ingredients steeping much like a very large tea. We were then shown the extra cool German built still, a little catching basket for the spirit and a giant tub where the volatiles and excess grain was being stored. These guys, to not waste any of the product, actually go and feed cows this left over mash. Check out this cool video I found on Youtube! <a href="http://www.youtube.com/watch?v=3L93D3MuQOE">http://www.youtube.com/watch?v=3L93D3MuQOE</a><br /><div>The whole reason I came to Catoctin Creek, was my thoughtful wife, Mary who knew I was a fanatic for spirits. She also knew I was a huge supporter of the organic and local movement and the gift she gave me was not only the tour, but a fantastic bottling party experience! Every once in a while, Scott Harris will invite fans, supporters and guests to come and help with the bottling of freshly made new spirit. I happened to come on a day they were bottling Roundstone Rye, their flagship 100% organic all rye barrel aged whisky. Check out this great video of me using the famous "whisky cow" to bottle some rye:<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxdJXvOMEQeJHUlRNQ0b1EGK2Mpg8PkG2z8Cl7iP_--0k5iZce_rt1bycWOPMabgS2bjM5n8uEvqwEBkcXDiA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><p>I think the greatest thing about it all is they say thanks by giving the group free pizza! I mean, how personal and impressionable are they to not only give you a free tour of their very personal space, but to include you in the bottling (They allow you to sign the bottle labels so things like "Check out http://www.thenextroundsonme.blogspot.com/" appear on bottles across the great state of Virginia, you also get soda and pizza?????? This is a no brainer guys, you all need to take time out and check out the amazing website (Scott Harris took his own photos during last year's blizzard) as well as their awesome youtube videos:</p><p><a href="http://www.youtube.com/watch?v=lQnTwa19WWs">http://www.youtube.com/watch?v=lQnTwa19WWs</a><br /></p><p><a href="http://catoctincreekdistilling.com/">http://catoctincreekdistilling.com/</a><br /></p><p>Now that you've done that you need to check out the great distillery itself. It's too cool and the people that come there are all on your level.</p><p>Oh and hay! Not to toot my own horn but you should definitely read this next link:</p><p><a href="http://catoctincreekdistilling.com/enjoy/events/230-food-matters">http://catoctincreekdistilling.com/enjoy/events/230-food-matters</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi006mLroJPNbkPwFpjU68puSpdJV2gK3XrWxM7uXBOHv4wvrXy9JFCkKAgDIuRSvWtvQlFtf-2wuuhqUYbnWTRvNUODDwejut1HqFk3n436-PM2QIcsk6QTyEoAR3oaIzgCdiQHNXJrWg7/s1600/Catoctin+Concoction.jpg"><img style="margin: 0px 10px 10px 0px; width: 150px; float: left; height: 200px;" id="BLOGGER_PHOTO_ID_5559173823056067746" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi006mLroJPNbkPwFpjU68puSpdJV2gK3XrWxM7uXBOHv4wvrXy9JFCkKAgDIuRSvWtvQlFtf-2wuuhqUYbnWTRvNUODDwejut1HqFk3n436-PM2QIcsk6QTyEoAR3oaIzgCdiQHNXJrWg7/s200/Catoctin+Concoction.jpg" border="0" /></a><br /></p><p>WAAAHOOOO! Come by and be sure to check out the already well rec<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRBuxX6hGBATa1nRwTALvFPAq0DdBWXLDPTOQOePgPRYd2MSfyypWbcxdLIdSFLuMyVnyJsu12DNpyAVwJmVa7JuOebHWdMNnLXJ4s3ChE4qE_51WnYNd6GvGfrk2vRKXQYyV7rxjUGwN/s1600/Gin+%2526+Johnic.JPG"><img style="margin: 0px 0px 10px 10px; width: 113px; float: right; height: 200px;" id="BLOGGER_PHOTO_ID_5559182020166928722" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRBuxX6hGBATa1nRwTALvFPAq0DdBWXLDPTOQOePgPRYd2MSfyypWbcxdLIdSFLuMyVnyJsu12DNpyAVwJmVa7JuOebHWdMNnLXJ4s3ChE4qE_51WnYNd6GvGfrk2vRKXQYyV7rxjUGwN/s200/Gin+%2526+Johnic.JPG" border="0" /></a>ieved cocktails from my brand new Food Matters cocktail list. The cocktail of the month is the Catoctin Concoction, a white Old Fashioned inspired drink utilizing muddled tangerines, fresh seasonal grapefruit juice, thyme and a thyme syrup that sings to the Watershed Gin Catoctin and then a popular twist on my list - the Gin & Johnic which is my modernised and fragrant version of the famous G&T using Catoctin Creek Watershed Gin, lime juice, Cointreau, Elderflower liqueur, citrus bitters and orange blossom water</p><p>So, the 21st of this month also marks the historical moment when The Next Rounds on Me, Food Matters and Catoctin Creek join forces where both Scott and Becky Harris come to Food Matters to showcase their amazing spirits, with me creating hand crafted libations and the forever renowned food by Chef Tom Przystawik all at once! I thank all of our supporters first off but I thank Mary for the remarkable experience at Catoctin Creek and I thank the Harris family for giving me an amazing opportunity to be apart of something so great, I'm only jealous I can't experience it everyday forever, THANK YOU.</p><img style="text-align: center; margin: 0px auto 10px; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5559186649646179330" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfE-UsaIcXT7Vw8n1ZjDDDR08rRt8SyYIGc0ufEuB8pTfP4d2Y61aB5tt-s3VXd7899Ijd2d-Nc0SwuDY1Ii89GyVTh5NWW6lsMILeegYyEDQjSaITJ7ddaBCm-qS7KL_ljrb-gSyB85nE/s400/December+2010+016.JPG" border="0" /><br /><p>Cheers!</p></div></div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-13803709219907672922010-12-27T10:57:00.000-08:002010-12-27T10:57:56.166-08:00The Christmas Eve Fiasco 2010<span style="background-color: #f3f3f3; color: red;">In a Shot: Christmas Eve Cocktail party leads to a cocktail misfire and yet another water pipe exploding in our house.</span> <br />
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I swear, I have no idea where we wrong in life to have so many ridiculous things happen to us. Granted, I am truly blessed, the final outcome of the holiday season ended with lots of family, good times and the development of new relationships along the way. The plan each year is to create a mixing bowl of both my wife's family and my own at our one bedroom apartment with the classic holiday music playing. It's a night where everybody enjoys Mary's fantastic food and fabulous decorative displays, my ingenious seasonally themed cocktails, diverse and nice quality wine/beer selection and an always fairly spectacular display of high end or old cognac's, calvados', bourbon's, scotches and fortified wines.<br />
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The setting was there, the plan was set, the feelings were good and was ready to be a success, until.....time ran out. I had planned weeks ago for a Chocolate Marshmallow Martini. Time however, has not been on my side this week or so and therefore, couldn't even begin experimenting until the day of the party. however, we were drastically behind on prepping our food and getting the house fully cleaned up so there was a lot of running around before we could truly begin what needed to get done. It was when I had to leave to fill an empty tire with air, get a car wash, buy liquor and grab ingredients for the cocktail where time just slipped away.<br />
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I get back home and we have an hour left to do it all and the wife needed my help finalising our ham, cheese plate and roasted thyme-garlic pork roast. That's only the to do list things I remember having to do, but the good Lord willingly has left out whatever else had to be done. I didn't even begin messing with my ingredients to make this marshmallow cocktail until guest begin arriving. It was at this moment when the fire place goes out, guests are asking to get that restarted, asking for coffee we haven't brewed yet and the first cocktail, my brother in law, A Bourbon With Character (My take on an old fashioned that requires a minimum of 5 minutes to make) so when it was time where my sister asked for a martini, I thought she was referring to my themed one and had her waiting for quite some time while I recklessly threw together creams, cacao's, vodka's spiked with marshmallow baking oils and just a series of other things that, if given time to marinate, if properly proportioned, tweaked and slightly more thought out, would've turned into a creamy dessert that would echo a Brandy Alexander, Bourbon Milk Punch or even a Rum Eggnog.<br />
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Instead, an artist named Prodigy said "That's like mixing vodka with milk" - a statement he was making that said "You simply would never do that because that's just crazy" - He was right in this instance. The drink tasted like vodka and heavy whipping cream. Just, disgusting. Woopsie! So there are a lot of things that can be done here to salvage this horrible nightmare. But with little time to think, and little time to correct, the pitcher of creamy vodka had to be tossed out. It was just too awful to drink. I immediately turned to classics, offering up my famous martinis and old fashioned's while really gassing up the liquor, beer and wine selections.<br />
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Again, in the ending, we had so much fun and everyone had such a great time along with several other surprises. Both of my brother in law's had family from across the pond stop in plus an affiliate to one of them that got stranded in the states that ended up partying with us. It was just a spectacular time.<br />
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Furthering the fiasco though, post party, Mary and our Niece, Madison, decided to go out to a church where carols were being sang and had such a great time. Upon returning, we began washing our dishes. Within moments of this we hear a very frightening and familiar sound of mist and gushing water. For those of you who don't know, we lost two months of our lives attempting to rebuild the home from a pipe that exploded in our bedroom closet that exploded yet again, 2:30 in the morning Christmas Eve. We frantically remove everything from the closet and turn the water off while I feverishly mopped everything up. Upon getting hold of the condo association, we were declined help due to holidays and needing to speak directly with the land lord. When I finally got a hold of the land lord, he was in New Jersey and wasn't going to be back until Monday and said we couldn't get help until then. The wife and I are frantic. We get up and do Christmas with a burdensome melancholy that tried it's best to break our spirits but failed to in the end. This will be the year remembered, however, as The Christmas Eve Fiasco.<br />
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The supposed blizzard that circled around NOVA but never hit it, caused our land lord to come home early, meeting with us Sunday morning to assess damage. Meanwhile we take all of the dishes and towels and clothes that were left disgusting from the party and box them/bag them and head to my oldest sister in law's house to clean up the devastation. Now, as I sit here in my living room filled with boxes from our closet, we are thankful that a plumber came, and patched up yet another leaky pipe above the previous one that cracked. All that's left is to patch up some dry wall and we can go about our normal lives. We do, however, now have hot and running water again.<br />
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Turning a negative into a positive is something I always strive for. I plan on taking this experience and perfecting that Marshmallow cocktail and either in my future cocktail book or a cocktail list coming near you. As always, thanks for the love, I hope every one's holidays were as good as mine with not as many glitches, otherwise an epic Christmas, a spirit I wish for you and yours.<br />
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Happy Holidays,<br />
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Cheers!John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-63161298640951874572010-12-10T10:40:00.000-08:002010-12-10T10:40:14.395-08:00Cocktail of the Month: Johnny's Nog<span style="background-color: #f3f3f3; color: red;">In a shot: Huge blog entry about Eggnog, the holidays and whatever else is on my mind!</span> <span style="background-color: #f3f3f3;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52WHjk8anQHIQQt5ib02mWc7mea62xjP7LqUuv5oBqi64yhBioOrlune9JKKEDrfrLMPH41Y6K6REISeWs3lrpiaZNaqQk5CUsn_YQS5LI1JTHIQV78JtUSq2_BsCC0H7A9Fz4a0Kcvs9/s1600/101201_165035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52WHjk8anQHIQQt5ib02mWc7mea62xjP7LqUuv5oBqi64yhBioOrlune9JKKEDrfrLMPH41Y6K6REISeWs3lrpiaZNaqQk5CUsn_YQS5LI1JTHIQV78JtUSq2_BsCC0H7A9Fz4a0Kcvs9/s320/101201_165035.jpg" width="240" /></a></div><br />
Every Christmas season, the world slows down and speeds up simultaneously. There's been an insane fluctuation of flukes around where I live. Ranging from cars crashing directly in front of my street, power grids failing thus shutting down electricity around the entire city, a condo-association sending violations to our land lord because a gift my family gave me was too big (Sometimes the world just has too much fire wood to burn), three computers failing on me in the span of mere months, friend/family personal tragedies, a nose (a precious nose when regarding my profession and passion) that has been stopped up and a hot mess as far back as studying for my Bourbon tasting, a back that has given out to the point where I, for the first time in my life, genuinely feel gripped by the mercy of physical limitation and tips of ice burgs and so forth. The butter cream on the sweetest treat was the loss of so many luminaries; Dennis Hopper, Gary Coleman, Greg Giraldo, Micheal "Eyedea" Larsen, Dandy Don Meredith & Leslie Nielson are all gone this year, leaving their own legacies in their own merits. Yet, I am filled with love, content and excitement for the holidays! YAY!<br />
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Folks have given me so much love this year too, ranging from small bill pick ups, treats from my family, a simple gas tank refill, the occasional gift card, video games, movies, cd's, staff members bringing me cold medicine when I was down and out and folks hooking me up with back pain remedies, A COMPUTER, fire wood for the house to all the people bringing me samples of food, beer, wine, sake, whiskey, touristy spirit commodities and the like. I've had the chance to see friends and family I haven't seen in years this 2010 and there is so much to be grateful for.<br />
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And so goes the interesting whirlwind of emotional roller coaster riding that the month of December strangely brings. It creates a year's worth of reflection and review that shines as brightly as small clouds surface quietly. This balance heightens during the holiday season with everybody hurrying around to get themselves set up with all the right decorations, presents, meals and arriving on the right dates to the right places while maintaining their work and personal lives.<br />
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There's also a steady misconception going around here that the holiday classic drink, Eggnog, is horribly bad for you. Primarily due to it's obvious ingredients (Milk, Eggs, Sugar and in many cases, dark liqour). It translates to high cholesterol, empty calories, massive amounts of sugar, natural impurities and fat, fat, fat and more fat. Obviously a lot of this is very true and there is no argument that it's a little indulging. This is especially true for purchasing a store bought, pre-made product which will always call for a far less superior product. I recently came across a canned (yes....CANNED) Eggnog that stated on the front that it was made with real milk and cream......I read the back and the first dead give away that something wasn't right was it's first ingredient.....SKIM milk. So this is already starting off with a modified version of it's main "real" ingredient. It tags on corn syrup solids, mono and diglycerides (chemicals that act as emulsifiers in place of hand whisking and heat tempering ingredients), artificial flavors (whatever they are), sodium alginate, sodium hexametaphosphate (also used in detergents), carrageenan (a gelatinous by product from red seaweed also used as the acid saliva in the Alien movies and apparantly makes a great sexual lubricant) and of course, fd&c yellow dye number five and six.<br />
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Meanwhile,<br />
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I present, a simple blend of egg yolk and sugar, tempered by organic milk spiced with cinnamon, vanilla and freshly grated nutmeg (aside from locally produced or organic ingredients, THE KEY ELEMENT) - alone, equals less than a slice of cake and blended with a quality dark spirit brings warmth to a holiday season, brings a smile to many faces, brings a surprise to any heart and an uprising to every spirit that says "I know that this, that and the other happened today.....but this, that and the other just happened in my glass, thus all I can think of is the greater thus, that and the next!" <br />
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A real glass of home made Eggnog is thick, aromatic, warming, sweet and fulfilling. That's the reason you ONLY see it during the winter seasons in this country! It's designed for celebration and moderation.<br />
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In the Johnny's Nog recipe, locally farmed, free range chicken egg yolk's, sugar and a locally produced cream are the active ingedients, but the real culprit to a great Eggnog out side of using the best eggs and fantastic milk/sugar you can get your hands on, but how long you temper eggs/sugar to warm spiced cream. If you allow the eggs and sugar to heat up for too long, the eggs will scramble, if you do it for too little, then it's thin and watery. It's a time honouring process made with love. It's served cold and with freshly grated nutmeg (which brings the drink to the next level)<br />
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When asked what spirit to use, it's really up to the drinker. I suggest leaving the spirit out and adding some to the brew based on particular choice. Lots of people enjoy Eggnog without any spirits, this is a great treat for kids during the holidays. In the old days (and the old world for that matter), before Eggnog was called Eggnog, a milk and egg punch was traditionally made with red wine or sherry during the Christmas and New Year's holidays. When it arrived to the states, we started using what was widely available during the time period. It was here where we started adding rum into the mix which, legend has it, is where the drink received it's final and formal name. Back then, rum was often referred to as Grog and the drink was put in a mug called a noggin. So it's very possible that Eggnog is a shortened bastardization of "Egg n' Grog in a Noggin"! Eventually someone came along and added brandy to the drink and tried to call it a "Tom & Jerry" - That one didn't stick as much as Eggnog. George Washington did a combination of whiskey, rum and sherry that was apparently very strong with an added dosage of cheer! I personally believe that Eggnog is a dessert, it's supposed to be thick, filling, sweet and strong. Get a high proof whiskey, apple brandy or even the black label Southern Comfort and add an ounce and a quarter to your Nog. Whatever you choose, make sure it's a dark spirit and you won't be disappointed. Happy holiday's everybody stop on by before Christmas runs through, you HAVE to try my Nog, it's divine! <br />
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<span style="color: red;">Cheers!</span>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-15419156655990457972010-12-01T05:58:00.000-08:002010-12-01T05:59:41.879-08:00The Bourbon 101 Tasting Notes in Their Entirety.<div id="internal-source-marker_0.2908377052260095" style="margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: inherit; font-size: x-small;"><span style="background-color: #f3f3f3; color: red; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: x-small;">In a Shot: In preparing for my first professionally worked tasting event, I studied the cracks and crevices of Bourbon down to it's nit and grit. The facts, the legends, the laws, the cultures, the science, the politics and every other aspect of the amber brown whiskey that makes it as rich in flavor as it is in lore and history. If you've ever wanted to know anything about a few good bourbons, here's the post to read. It's long and filled with useless and important information gathered from every possible source including internet discussion boards relating to bourbon, Virginia ABC Law Codes, Andrew Barr's Drinks: A Social History of America,</span> </span><span class="ptBrand" style="background-color: #f3f3f3; color: red;">Simon Newlyn Difford</span><span style="background-color: #f3f3f3; color: red; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">'s Sauce Guide to Drinks and Drinking, Michael Jackson's Whisky Bible (No, not the recently deceased pop singer. If you don't know who Michael Jackson the spirits, wine and beer mogul is, LOOK ANY OF HIS BOOKS UP), Ted Haigh's Vintage Spirits and Forgotten Cocktails, </span><span class="ptBrand" style="background-color: #f3f3f3; color: red;">Mittie Hellmich</span><span style="background-color: #f3f3f3; color: red;">'s Ultimate Bar Book, Wikipedia, YouTube and all of the whiskey's/distilleries home websites, The History Channel and Travel Network, communication with distillery representatives via phone and email and of course, going directly to the source by visiting a barrel making company (1,000 Oaks Barrel Company) and all local distilleries in the area (Wasmund's, Catoctin Creek & A. Smith Bowman), which included one of the Bourbons at the tasting. The notes presented below are very long and even then, so much was filtered so as not to clog my brain with TOO much before the tasting, so this is still even notes that have been filtered and cut a little bit, I simply couldn't produce notes truly barrel proof! All of these wonderful bourbons are currently available at local abc stores and if not on the shelves, can be special ordered by simply asking the clerk behind the desk. A truly amazing experience I really wish I could've shared with everyone, but hopefully, these notes can help all of you find your way to possibly your own bourbon tastings in the future. Cheers!</span></span><span style="background-color: transparent; color: black; font-family: Times New Roman; font-size: 20pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br />
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</div><div id="internal-source-marker_0.2908377052260095" style="color: white; margin-bottom: 0pt; margin-top: 0pt; text-align: center;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 20pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">John’s Bourbon Tasting Notes</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">What is bourbon?</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bourbon can be made anywhere in the USA though it is primarily made in Kentucky (Roughly 95% of the market). Originally, because it had more senators than its neighboring states when the laws were being made, Kentucky was the only place that could state its name on its Bourbon labels. Bourbon </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">whiskey must be produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn (Usually it’s between 70 & 80) and stored at not more than 125° proof in charred new oak containers; and also includes mixtures of such whiskies of the same type. No coloring or other flavors may be added to Bourbon. To be called “Straight Bourbon” it must be barrel aged for a minimum of two years. By today’s practices, most Bourbons are aged for over four years and have a mashbill of roughly 2/3 corn. So most Bourbons are “Straight Bourbons” without being labeled as such.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Where did it come from?</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">18</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 6.6pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: super;">th</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> century in newly settled Kentucky. Entrepreneur, Reverend Elijah Craig, opened a distillery. </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">According to legend, rather than discarding barrels originally used to hold fish, Elijah burned the inside of the barrel to be reused since barrels were limited. He discovered that by burning the inside of barrels his whiskey had a richer amber color, had a much smoother finish and imparted the barrels natural tannin and vanillin oils making a complex and sweeter whiskey. Elijah sold his whiskies to New Orleans. Sending the barrels down the Ohio river out of the Mayville port in Bourbon County (named after France’s royal house in gratitude for their assistance in the Revolutionary War.) was a long journey and the time plus the rocking of the boats left the whiskey in the barrels tasting even better. People started asking for more of that “Bourbon Whiskey”. </span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Between 1825 and 1845 a doctor named James Crow found that when making his whiskey if he blended about 20% of his old mashes with his new mashbill, his whiskey had a more consistent and reliable flavor. It is now understood that a natural acid released from this process controls bacteria from forming in whiskey and helps balance pH levels. This “Sour Mash” method has become industry practice for Straight Bourbon since 2005. These two men are considered the father and perfectionists of making Bourbon.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">How do you taste Bourbon?</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Spirits are high in alcohol, so when tasting them dead on, they can numb the palate. On the same token, using ice can freeze the tongue and limit the appreciation. Water however is essential in fully experiencing Bourbon. Take sips of water in between tastings to clean your palate. Use a water dropper to put a few drops into your whiskey. It disturbs the molecular composition of the liquor and can open deeper aromas and flavors. Look at the whiskey against a white surface and look at its color. With Bourbon, the darker the color almost always indicates a higher aged whiskey or was in a barrel with a heavier char. In short, the darker a Bourbon, the more complex it will be. Nose the whiskey by sticking your nose in the glass and slowly retreat to allow yourself to adapt to the ethanol. Have your mouth slightly open when smelling the Bourbon to open the back of your palate and obtain a three dimensional feel of the whiskey. This is the most important step as 80% of your taste is guided by your sense of smell. Taste the whiskey straight to get an impression of the body. Allow the whiskey to touch all the sensors on your tongue and inhale a little air into your mouth to further increase oxidation before swallowing. Exhale through the mouth and see how long the finish is and search for other lingering flavors or aromas. Dilute the whiskey with a little water and repeat the process and take notes as you go.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Comprehension from the raw materials.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span></div><ol style="color: white;"><li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> <b>Grain</b> – Members of the grass family that have their own attributes. Barley can taste nutty or lend malty cookie flavors to whiskey; rye is flavorful, versatile and can be spicy, minty or can be a source of dried fruit flavors in bourbons; wheat can be crisp, adding a honey sweetness and mellowness to the palate and corn can lend a creaminess, earthy and husk characters with spicy flavors that develop further during the aging process.</span></li>
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</div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Flavors: Hard grain, grassiness, grassy sweetness, lemon grass or bison grass.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><ol start="2" style="color: white;"><li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Water </b>– Limestone water runs rampant throughout Kentucky and makes for a firm-bodied whiskey.</span></li>
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</div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Flavors: Soft, clean, Iron, passion fruit, chalky or scorched earth</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><ol start="3" style="color: white;"><li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Fermentation</b> – Natural reactions in fermentation or maturation can result in flavors that mimic those of certain fruits.</span></li>
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</div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Flavors: Strawberries, orange/citrus fruits, pears & apples.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><ol start="4" style="color: white;"><li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Oak</b> – Charred new American oak barrels have natural oils that impart sweet flavors into Bourbon.</span></li>
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</div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Flavors: Vanilla, coconut, burnt sugar, caramel, toffee, tobacco, smoke, chocolate, bitter roots, wood & tannins.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">What is a Column Still?</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">An invention created in lue of the time-consuming and labor-intensive methods of traditional pot-still distillation. It’s a continuously running distiller that produces a spirit that is high in alcohol and light in style. These tall, columnar stills are made of stainless steel with copper plates inside acting as sieves allowing liquid to trickle back down against the rising vapors. Hot steam enters at the bottom of the first column still while the fermented mash comes in from the top. An exchange of compounds takes place and the heavy compounds run out at the bottom of the still, while the volatile compounds leave the top of the still in the form of vapor.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">What is a Doubler?</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">A doubler acts like a pot still: The liquefied vapors drawn from the fermented “distiller’s beer” still are redistilled to create the final product. The alcoholic content rises slightly in a doubler, to 65-69 abv and the resulting spirit is called doublings or high wines.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Define Small Batch, Single Barrel, Barrel Proof and Wheated Bourbons</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Small Batch</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">is not legally defined yet, primarily because nobody can agree on exactly what it means. Basically it translates to a distillery using fewer barrels to make a bottling than it would have with its flagship brand. The barrels would be of considerably higher quality than others in the ware house and located in a specific area of the warehouse that would make it unique. Traditionally, these barrels are allowed to also age for a longer period of time. Sadly small batch is dependent on who’s at the helm of the definition. This could mean that a distillery could pull the choice stuff from 4 barrels or 4,000.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Single Barrel</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">with a truer meaning, comes from one distiller, from one warehouse and from one barrel. Traditionally picked in the best part of the warehouse with the most drastic aging and flavor absorption, the Master Distiller then bottles each barrel one at a time.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Barrel Proof</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> is the Bourbon industry’s answer to Cask Strength Scotches. All whiskies once bottled, are cut with other batches, traditionally chilled, filtered and cut with water to a desired abv. Barrel Proof whiskies come directly from one barrel and into a bottle always at a much higher alcohol content and usually with a more complex and aggressive flavor profile.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Four Roses “Small Batch” Bourbon</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Founded: 1860s</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Owner: Kirin Brewery Co.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Method: Column stills</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Capacity: 2.1 million gallons</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Master Distiller: Jim Rutledge</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Mashbill: </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 13pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">60% corn, 35% rye, 5% malted barley/75% corn, 20% rye, 5% malted barley.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">ABV: 45%</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Price: $34.94</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span></div><ol style="color: white;"><li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">On the website, the story goes that Paul Jones, Jr created the distillery in honor of a striking southern belle whom he asked to merry. She told Paul that if her answer was yes, she would wear a corsage of roses at the next grand ball. She arrived to the ball wearing a beautiful white dress and a corsage with four roses. Another story, however, states that she promises showing up wearing four roses but doesn’t and he never marries then names his Bourbon Four Roses to remind him of his unrequited love. </span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Yet another story goes that it’s named after Paul Jones’ four daughters who started a whiskey business in Georgia shortly after the Civil War. </span></li>
</ol><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In 1922, the Paul Jones Company purchased the Frankfort Distilling Company, one of only six distilleries granted permission to operate through prohibition to produce Bourbon for medicinal purposes. In 1943, the Canadian based Seagram's company bought Four Roses as it was the top selling Bourbon in the U.S. since the 30s and remained the most popular brand during the 40s and 50s. Seagram's eventually decided to discontinue the brand in the US, however and swiftly disappeared on the market. It wasn't until the name was repurchased from the Kirin Brewery Company in February 2002 and the help of Master Distiller, Paul Jones, where Four Roses finally made its return in the US winning several awards between 2005 and this year to date.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> The unique production at Four Roses utilizes 5 yeast strains and two versions of mashbill recipes, rounding out to ten different expressions. Then, uniformly aging the medium-charred barrels in one story rack houses where the barrels are left undisturbed, the Master Distiller, Jim Rutledge (Since 1995), then blends all ten recipes to make their Yellow label, four recipes to make a “small batch”, a single barrel and several highest quality products for some premium expressions.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> Located on the banks of the Salt River, the Spanish-Mission style architecture of the distillery was built in 1910 and is listed on the National Register of Historic Places. It operates continuously except during summer months, typically July through mid-September. Their 20 off site low, single story rack houses are located an hour away in Cox’s Creek, Kentucky. At the distiller's discretion, Four Roses can pour a half oz sample of their Bourbon but due to state regulations, are unable to sell Bourbon products in their gift shop or have a portfolio tasting after each tour.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> Four Roses Small Batch Straight Bourbon has 4 mashbills 2 that are 60% corn, 35% rye, 5% malted barley and 2 that are 75% corn, 20% rye, 5% malted barley. Respectively, 2 are made from a yeast strain they simple name the letter "O" while the other two from a strain named the letter "K". It's 45% abv and winner of the 2007 Five Star rating – F. Paul Pacult’s, SPIRIT JOURNAL, 2007 Silver Award – Whiskies of the World – International Spirits Challenge and 2007 Judges’ Best Award – Taste of the Bluegrass. </span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">On the nose Four Roses Small Batch is delightfully fruity, spicy, medium body with hints of sweet oak and caramel. The palate showcases ripened red berries, rich, spicy, well-balanced, moderately sweet. The finish is soft, smooth and pleasantly long.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">John J. Bowman Single Barrel Bourbon “Pioneer Spirit”</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Founded: 1935</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Owner: Sazerac Company</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Method: Column still and copper doubler</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Master Distiller: Joe Dangler</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">ABV: 50%</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Price: $49.95</span></div><div style="color: white;"><span style="font-size: x-small;"><b><i>(I asked Joe Dangler what his mashbill is for the single barrel and he told me it was a company policy not to disclose that information)</i></b></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span></div><ol style="color: white;"><li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Founded in 1935 by Abram Smith Bowman. A. Smith is considered a micro-distillery by today’s standards.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Early pioneer Colonel John J. Bowman first explored Kentucky in 1775. Four years later he moved his family to Lincoln County where they were among the earliest settlers of Kentucky.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">He was the great, great uncle of Abram Bowman, founder of Virginia's A. Smith Bowman Distillery.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="font-size: x-small;"><span style="background-color: transparent; font-family: Times New Roman; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">John, Abraham, Joseph and Isaac Bowman were Virginia militia officers in the American Revolutionary War. In 1779, they led thirty pioneer families to Madison County, Kentucky and established Bowman's Station. Later, the brothers helped establish and settle Fayette County. They were legends, admired and respected by fellow settlers for their courage and bravery. This hand-crafted bourbon whiskey is a tribute to these four heroic Bowman Brothers</span></span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Originally located in Fairfax (Where I grew up), since prohibition was repealed, Bowman relocated to an industrial park in Spotsylvania County just 60 miles outside of Fredericksburg, VA.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The distillery was originally the largest cellophane wrap producing plant in Virginia.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Purchased in 2003 by the Sazerac Company of New Orleans who also owns the Buffalo Trace Distillery..</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Over time Bowmans discovered that by lining their racks up in narrow rows in the long end of their warehouse, their whiskey gained a more consistent flavor due to the travel of the airflow from one side of the building to the other. </span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">November 1</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 6.6pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: super;">st</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 2010 was the first day A. Smith Bowman Distillery could legally sell their whiskies on site. The first customer got their bottle of whiskey signed by the Master Distiller, was given signed bungs from his whiskey barrels and had pictures taken for a future press release regarding the historic moment in Bowman history. That customer was ME.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Tasting Notes: toffee, leather, </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">figs and almonds</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> with a creamy oaky body and a long </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">dry finish</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">. The master distiller, Joe Dangler, who’s been with Bowman’s for 33 years says he gets a lot of </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">vanilla</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> and </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">caramel</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> on the single barrel.</span></li>
</ol><div style="color: white;"><br />
</div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Booker’s Small batch Bourbon</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">:</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Founded: 1795</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Owner: Jim Beam Brands Co.</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Method: Column stills</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Output: 10.6 Million Gallons</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Master Distiller: Fred Noe</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">ABV: 60.5-63.5%</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Price: $58.95</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"><br />
</span></div><ol style="color: white;"><li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In 1988 this was the first Bourbon to be sold as a small batch called “Booker’s True Barrel Bourbon”.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Booker’s was promoted as an uncut, non-chill filtered, barrel proof Bourbon.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">By 1992 Booker’s was being sold as is and joined by three other small batch bourbons thus creating a country wide movement.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Booker Noe was the son of Jim Beam’s daughter and joined the family business in 1950.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Being trained by his uncle he learned everything there was to know about the business. He became the brand’s ambassador until passing away early 2004.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Based on a 200 year old tradition, a bottle originally created for just his friends, he barrel ages it between 6 to 8 years old between 121 and 127 proof.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">All of the whiskey’s selected to be Booker’s is located in the center of the warehouse where it receives the most fluctuation with cold and heat so that the whiskey extracts and soaks into the barrels during its longer aging process.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Tasting notes: The aroma is of vanilla, caramel and fruit. Silky, oaky chocolate with cloves, toasted nuts, gingerbread, a hint of stewed fruit and creamy trifle. Chocolate orange finish with a medium long creamy spice garnish.</span></li>
</ol><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Blanton’s Single Barrel Bourbon</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Founded: 1787</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Owner: Buffalo Trace</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Method: Column stills</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Output: 14.3 Million Gallons</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Master Distiller: Harlen Wheatley</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">ABV: 46.5 %</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Price: $51.90</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span></div><ol style="color: white;"><li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Introduced in 1984 by then Master Distiller Elmer T. Lee, Blanton’s was the first single barrel to be sold on the market.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Named after Colonel Albert Bacon Blanton, who joined the distillery in 1897 until he passed away 55 years later. A life size statue of him is on the distillery grounds.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The barrels used to make Blanton’s all come from the center of the heat controlled Warehouse H, have a heavy char, with a 55-second burn, and the mature spirit is chill filtered before being dumped by hand then bottled by hand, one bottle at a time. </span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">There are eight different stopper designs, each with a different letter of the alphabet molded into it. When placed in order, spelling "B L A N T O N' S" the horse and jockey’s poses display eight different scenes of a horse race, from standing at the gate, to crossing the finish line with a win.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Tasting Notes: Smooth, rounded, elegant with real presence. Vanilla, </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">buttery</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> corn, gingerbread with </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">minty</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> dark chocolate and caramel butterscotch. </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Honey</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> sweetness on the palate with vanilla and spices. Smooth, </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">chocolaty</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> finish.</span></li>
</ol><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Van Winkle 12 Year Old Special Reserve Bourbon</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Founded: 1872</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Owner: Old Rip Van Winkle Company</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Method: Column stills</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Master Distiller: Julian III and Preston Van Winkle</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">ABV: 45.2 %</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Price: $49.95</span></div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span></div><ol style="color: white;"><li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The family ran Van Winkle whiskies began in the 1800s when Julian “Pappy” Van Winkle worked as a traveling sales man for W.L. Weller and Sons wholesale house in Louisville.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pappy didn’t approve of newfangled methods and put a sign outside his office declaring “No Chemists Allowed! Nature and the old-time "know how" of a Master Distiller get the job done here....This is a Distillery not a whiskey factory.” – Ironically, during Prohibition, his company had one of the few licenses to sell his whiskey for medicinal purposes.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In May of 1935 at the age of 61, Pappy opened the newly completed Stitzel-Weller Distillery in South Louisville.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">His son, Julian, Jr. took over operations until he was forced by stockholders to sell the distillery in 1972. The rights to all of their brands were either sold with the distillery or to other distilleries.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Julian Jr. held onto the ownership of only one brand name, the family named Old Rip Van Winkle and in 1981, Julian the III took over the family business</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Twenty years later, his son, Preston, joined the business. By 2002 the Van Winkles entered a joint venture with Buffalo Trace, where the product following the strict original “Pappy” recipes are now distilled and bottled.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pappy Van Winkle makes truly small batch bourbons, only about three or four barrels per bottling.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The Van Winkles only chill filter bourbons under 100 proof, allowing the whiskey to fully soak up maximum barrel flavor.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The Beverage Tasting Institute in Chicago gave Van Winkle 12 Year Old Special Reserve Bourbon a 98 out of 100 one of the highest rankings in any whiskey category in the world.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The 12 Year Old Special Reserve was recognized with the "Trophy for Worldwide Whisky" and a Best-In-Class Gold Medallion in the International Wine and Spirit Competition for 2008.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: upper-alpha; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Tasting Notes: Superb, old aged wheated Bourbon. The mellow nose delivers in sweet honey, </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">crème brulee</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, butterscotch, dark chocolate, </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">cappuccino</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> and </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">vanilla crème anglaise</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">. Full and round, the balanced and deep flavors of </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">caramel</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, soft wheat and toffee are showcased with a gently sweet, balanced and lingering finish.</span></li>
</ol><div style="color: white;"><span style="font-size: large;"><span style="background-color: transparent; font-family: Times New Roman; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bourbon Facts and Quotes:</span></span></div><ol style="color: white;"><li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> Soviet leader Nikita Khrushchev to President Nixon 1969 on being given a glass of I.W. Harper bourbon, “This is a very good whiskey, but you Americans spoil it. You put more ice in there than whiskey.”</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Kentucky has 121 ‘dry’ counties, the most of any other state.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bourbon is Kentucky’s leading export, employing 6,500 people.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The Kentucky Bourbon Trail is the name of a tourism promotion intended to attract visitors to eight well-known distilleries: </span><a href="http://roses/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Four Roses</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> (</span><a href="http://kentucky/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Lawrenceburg</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">), </span><a href="http://hill/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Heaven Hill</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> (</span><a href="http://kentucky/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Bardstown</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">), </span><a href="http://beam/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Jim Beam</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> (</span><a href="http://kentucky/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Clermont</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">), </span><a href="http://mark/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Maker's Mark</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> (</span><a href="http://kentucky/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Loretto</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">), </span><a href="https://docs.google.com/document/d/1rlT7fTkEbsPYo6mJUza5WzElk84MwhpFQUGMjmlJ03k/edit?pli=1"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Wild Turkey</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> (</span><a href="http://kentucky/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Lawrenceburg</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">), </span><a href="http://trace/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Buffalo Trace</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> (</span><a href="http://kentucky/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Frankfort</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">), </span><a href="http://moore/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Thomas Moore</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> (</span><a href="http://kentucky/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Bardstown</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">), and </span><a href="http://reserve/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Woodford Reserve</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> (</span><a href="http://kentucky/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Versailles</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">).</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><a href="http://kentucky/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bardstown, Kentucky</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, is called the </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bourbon Capital of the World</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> and is home to the annual </span><a href="http://festival/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bourbon Festival</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> in September.</span></li>
<li style="background-color: transparent; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Prohibition in the United States</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, also known as </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">The Noble Experiment</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, was the period from 1920 to 1933, during which the sale, manufacture, and transportation of </span><a href="http://beverage/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">alcohol</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> were banned nationally</span><span style="background-color: transparent; font-family: Times New Roman; font-size: 7.2pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: super;"> </span><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">as mandated in the </span><a href="http://constitution/"><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Eighteenth Amendment to the United States Constitution</span></a><span style="background-color: transparent; font-family: Times New Roman; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></li>
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</div><div style="color: white;"><span style="font-size: large;"><span style="background-color: transparent; font-family: Times New Roman; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bourbon Food Pairings:</span></span></div><div style="color: white;"><br />
</div><div style="color: white;"><span style="background-color: transparent; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">BBQ is the ultimate food pairing for Bourbon. Smokey sweet, meets smokey sweet. They were made for each other. Ribs would be the way to go. Apparently smoked ham is a big friend to bourbon also. Bourbon-cured smoked fish is mentioned on some websites. The main thing to remember is that Bourbon invokes the south. It is a southern drink and should be paired with southern cuisine. Anything fried or spicy will work triumphantly. Remoulade, ravigote, butter or whiskey sauces accompany bourbon every time. Crème Brulee, dark or milk chocolates, toffee or pecan bread pudding is a great dessert option. Major flavors from bourbon are vanilla, citrus, dried fruits, caramel/toffee, chocolate/coffee, nuts, wood and smoke.</span></div><span style="background-color: transparent; color: black; font-family: Times New Roman; font-size: 14pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com2tag:blogger.com,1999:blog-4115853809789195311.post-42950008121423999052010-11-30T15:12:00.000-08:002010-12-02T18:15:23.941-08:00My First Professional Bourbon Tasting (With in depth notes and photos)<span style="background-color: #f3f3f3; color: red;">In a Shot: Johnny Cocktail took on a task to produce, set up and perform a professional 101 Bourbon tasting mid November, 2010 at Food Matters, Alexandria and did so with a sold out room!</span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7yJXehCWK7To6WqbhYS5Op8mo5EGddph_gvM5CHXbiRVaMid6vrLe7Tt6jCCHbsJ6KP1fW71fTA1i_aIBRrUhe67_nDF4YUFyqr2c8tYIjfCoLALdXj11dAgrdJ_i_QR_dhFs0GPYWzs/s1600/DSC03231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7yJXehCWK7To6WqbhYS5Op8mo5EGddph_gvM5CHXbiRVaMid6vrLe7Tt6jCCHbsJ6KP1fW71fTA1i_aIBRrUhe67_nDF4YUFyqr2c8tYIjfCoLALdXj11dAgrdJ_i_QR_dhFs0GPYWzs/s640/DSC03231.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Blogging is the new big thing. Many people have gone on to become celebrities or authors while some have had their blogs printed in magazines or turned into movies. Still yet others get to travel new directions, discover themselves or find perks in other ways with blogs. As the current mixologist, bartender and manager of the restaurant Food Matters, my blog delivered a new possibility. Late one night after taking care of a particularly daunting job, I chatted with the owner, Christy, and we started talking about good drink. We started talking about all the tastings I've conducted at my house, with friends and family or have participated in on a larger scale as a taster.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZfaYD7ATxVbn6_fZz20mLsyLRBlrxvofVPlZqem1PB2AzKsLy6Z4l3r8Acnn8IrJYyVLfugROyP5i0aKYxs0jBHVvLf9zfuYJ4KXkIzLxdALUVFo2da8dhpa_2LF4gHbRktaYCTsurQQ/s1600/DSC03226.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZfaYD7ATxVbn6_fZz20mLsyLRBlrxvofVPlZqem1PB2AzKsLy6Z4l3r8Acnn8IrJYyVLfugROyP5i0aKYxs0jBHVvLf9zfuYJ4KXkIzLxdALUVFo2da8dhpa_2LF4gHbRktaYCTsurQQ/s1600/DSC03226.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZfaYD7ATxVbn6_fZz20mLsyLRBlrxvofVPlZqem1PB2AzKsLy6Z4l3r8Acnn8IrJYyVLfugROyP5i0aKYxs0jBHVvLf9zfuYJ4KXkIzLxdALUVFo2da8dhpa_2LF4gHbRktaYCTsurQQ/s200/DSC03226.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVy4ii0bW88BD78hfTBNMQJeUAe9TTjrWpj8BaIY9vSAMZ7yFwDtJ8zFSbJMZ_N8DBVVdH6QZwLcF07DyZg6z17kd7KNBBD0IB9lAMO_JinFXD23pSm3xqXeOnURo9CMG2Py9iG7N-ouOA/s1600/DSC03234.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVy4ii0bW88BD78hfTBNMQJeUAe9TTjrWpj8BaIY9vSAMZ7yFwDtJ8zFSbJMZ_N8DBVVdH6QZwLcF07DyZg6z17kd7KNBBD0IB9lAMO_JinFXD23pSm3xqXeOnURo9CMG2Py9iG7N-ouOA/s200/DSC03234.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYbkQgplaDJMgWXy53ZEba2LIB1l5mEWdnvwSYF0jdeLNYb_qwlWd0FLlHfBZ0ETdAybPkKYosx1KoOc2z9SxPO7NmPHNzhEfsIBt6i9YQSRna9vwlMI27vEHFgahV21jBHkTjV4Jb2VH/s1600/DSC03216.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYbkQgplaDJMgWXy53ZEba2LIB1l5mEWdnvwSYF0jdeLNYb_qwlWd0FLlHfBZ0ETdAybPkKYosx1KoOc2z9SxPO7NmPHNzhEfsIBt6i9YQSRna9vwlMI27vEHFgahV21jBHkTjV4Jb2VH/s200/DSC03216.JPG" width="200" /></a>It was here where she started saying "I want to get in on that!" and I suggested doing one at her house some time. She responded by asking me "Why don't you do one here?" - The restaurant's major focus is local and seasonal and she felt that it was both time and place to do a Bourbon tasting. The next dinner she hosted, she spoke with guests attending the event and with their help in conversation, set up a Bourbon tasting. Christy suggested a Bourbon 101 tasting, so that's exactly what I did.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzDe8pt65WJGBpDLKj2qkY_Q6vrnIHIZ4_rIwg39ocEVjDNcCSVpSoiQv2roctAUoTdQpKP5tJBwHNpv9tBy8lhDYaScdOY2WPw4Il-3ZuGuX1ZqI65A4RCHEnDRgb87hE92W63umsNuq/s1600/DSC03214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzDe8pt65WJGBpDLKj2qkY_Q6vrnIHIZ4_rIwg39ocEVjDNcCSVpSoiQv2roctAUoTdQpKP5tJBwHNpv9tBy8lhDYaScdOY2WPw4Il-3ZuGuX1ZqI65A4RCHEnDRgb87hE92W63umsNuq/s200/DSC03214.JPG" width="150" /></a>It took place in their fabulous private dining room at six o' clock with a full audience of twenty two people. Mostly regulars, family and friends along side a few new faces and the owners themselves, I took on a wild ride to finally land on both my feet and in that room with five bourbons chosen for their "class 101" nature and began to tell the story of what bourbon is, where did bourbon come from, how to taste bourbon and then paired it with foods and told several stories along the way!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJWos6K10dzTR48_2owVH0Vjrq1i0iXuLCyXccloRSYzZvZ5obudWdaeSVpHRz0VIydKXNAxdp5HsOaSBBfTlIsIl8nsmUJVzXO7T0CEF-XmgQqi3giwiNlffUWaWhAL7YKdHitZjTeP3/s1600/DSC03213.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJWos6K10dzTR48_2owVH0Vjrq1i0iXuLCyXccloRSYzZvZ5obudWdaeSVpHRz0VIydKXNAxdp5HsOaSBBfTlIsIl8nsmUJVzXO7T0CEF-XmgQqi3giwiNlffUWaWhAL7YKdHitZjTeP3/s200/DSC03213.JPG" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Owner of Food Matters Christy Przystawik introduced me to the room as the manager and creator of the cocktails of the month and said many kind words of my four year relationship coming to this moment. Chef Tom Przystawik showcased pork bbq and sticky toffee desserts with aged cheeses and spiced nuts for bourbon food pairing options.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Jgwljq-x8xTF3WvrMH7NlYGhLt6gV6Dsn49-__xmihDyWIgzDLJ8qEr_R4BiOaq97V0pqkC7qdcNNvQux44b2S0XR4QhaO7uKDRm8oYim0t8ij3I9vBPc4DeAwYPCWgdLsCHra4K_s6r/s1600/DSC03229.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Jgwljq-x8xTF3WvrMH7NlYGhLt6gV6Dsn49-__xmihDyWIgzDLJ8qEr_R4BiOaq97V0pqkC7qdcNNvQux44b2S0XR4QhaO7uKDRm8oYim0t8ij3I9vBPc4DeAwYPCWgdLsCHra4K_s6r/s200/DSC03229.JPG" width="200" /></a>The tasting went off without a hitch! There were a lot of laughs and a lot of questions answered and left everyone hanging in for more. I had one guest interact and read to the group at one point while others started knocking glasses over (not because of drunkard wildness, rather I put so many glasses on the table that it was bound to happen). I answered a lot of questions and left everyone with lots of personal stories of distillery tours, tastings and fun facts about bourbon and the whiskies themselves. There was a touching toast by my father at the ending of the tasting. One gentleman that happened to sit in on the tasting, one Michael G. is the very reason this bourbon blog is even being produced this month so extra hats off to him and his wife Michealle for being such spectacular people!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iSE-ZcWFxH1yRwt2qMh_pRBM-93z29NvpaM1CZxn048tP_b_9yX9tEYgDlr1fQE74I_bhkp8PIMJxMdns1PixIsjBEc0PDgJn0y8iGxm6fRbtoMLk0R0dxuM9vx-ja0ddFGJpb8unt5M/s1600/DSC03239.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iSE-ZcWFxH1yRwt2qMh_pRBM-93z29NvpaM1CZxn048tP_b_9yX9tEYgDlr1fQE74I_bhkp8PIMJxMdns1PixIsjBEc0PDgJn0y8iGxm6fRbtoMLk0R0dxuM9vx-ja0ddFGJpb8unt5M/s200/DSC03239.JPG" width="200" /></a>Now, a break down of the tasting. I promise to bore you all with another post filled long and high with the complete tasting notes so you can read the whole lot of what you missed during the festivities (that and the fact that a lot of the stuff simply didn't get out of my mouth so in short, it's all of our faults we don't remember it all!)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyuxOZt3v6jyqChyCki334ZO3KwJlQvaP8DVpwSz-O03NEquNuhs-hHryLRbdJeyieJoszTvgv3wzu3edrfOHnYcp_eL6zmc_Yc2kF0BMrrotLd3zgnl8QoK3dr10hwG6VOKSmM-62bfMi/s1600/DSC03240.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyuxOZt3v6jyqChyCki334ZO3KwJlQvaP8DVpwSz-O03NEquNuhs-hHryLRbdJeyieJoszTvgv3wzu3edrfOHnYcp_eL6zmc_Yc2kF0BMrrotLd3zgnl8QoK3dr10hwG6VOKSmM-62bfMi/s200/DSC03240.JPG" width="150" /></a>When tasting bourbon it is recommended to start with the lightest in alcohol and work your way up to the stronger ones where the heat could numb your palate. I of course rebelled against this and put the strongest bourbon half way through the tasting, specifically because I enjoy the final two so much and with food and water to cut against it, I wanted to show case the last two as a finale.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQPiFf84H3NSyXToZijDQt5cdiuEVKXM3aMVuuHE_GJbKPYIGeV8-9jcSxTeujvM2rQdzwi7-sH16CTPDOFLVttdU9MFkDYW4jomJ0OB2i16tVp1CPK6KeeQ2_qoDHQpEGcwc_z5kU2Yh/s1600/DSC03212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQPiFf84H3NSyXToZijDQt5cdiuEVKXM3aMVuuHE_GJbKPYIGeV8-9jcSxTeujvM2rQdzwi7-sH16CTPDOFLVttdU9MFkDYW4jomJ0OB2i16tVp1CPK6KeeQ2_qoDHQpEGcwc_z5kU2Yh/s320/DSC03212.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8P3dizQtIPIkPbiPArwJl_4SG9x5K8KM_e5Vdn3ar9UsAF9WcEUa8AnEf3FaaS31XAZqeAIIs3R9zrk9bO-ibXgkZGvjcnUh9kBh2IRggMtH2rJ-GOcbOA55Xfq70Z5LefNfXUMg9agx/s1600/DSC03236.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8P3dizQtIPIkPbiPArwJl_4SG9x5K8KM_e5Vdn3ar9UsAF9WcEUa8AnEf3FaaS31XAZqeAIIs3R9zrk9bO-ibXgkZGvjcnUh9kBh2IRggMtH2rJ-GOcbOA55Xfq70Z5LefNfXUMg9agx/s200/DSC03236.JPG" width="200" /></a>I chose <b>Four Roses Small Batch Bourbon</b> for a few reasons. One, it's story of how the distillery came to be is as sweet as the drink it showcases. It was once the most popular bourbon in our country, but disappeared off the face of our maps and was infamously remembered by aficionados as rot gut. Four Roses has come back with a far higher quality product line and it's small batch bourbon deserves to be recognised.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8x4Qv5rnO8JvxJefFQNhUDrnuVaPKOlNyB0JZ4zuayR04fs83vMAUAXLpHiQhWwE1PMBisDtPBQG4Fgd6AJMJ_nA_o6YWUATy3c2i7QXdYf2dLm2UZmkm9Ak4ryuZ0ua4a3gbM7JHTKik/s1600/DSC03224.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8x4Qv5rnO8JvxJefFQNhUDrnuVaPKOlNyB0JZ4zuayR04fs83vMAUAXLpHiQhWwE1PMBisDtPBQG4Fgd6AJMJ_nA_o6YWUATy3c2i7QXdYf2dLm2UZmkm9Ak4ryuZ0ua4a3gbM7JHTKik/s200/DSC03224.JPG" width="200" /></a>The next bourbon on the list, <b>John J. Bowman Single Barrel "Pioneer Spirit"</b> debunks the argument that bourbons can only be made in Kentucky or that Kentucky is the only state that can state it's name on a label of Bourbon. John J. Bowman's Virginia Bourbon hails from A. Smith Bowman's distillery, also remembered fondly by many as the producer of bottom shelf plastic bottled spirits and Virginia Gentlemen. I will post a separate blog about the private tour I took with Joe Dangler, the Master Distiller at A. Smith Bowman's distillery. It was on this tour that I bought the first legally sold bottle of bourbon at their distillery courtesy of recently adapted ABC law. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I chose to pour <b>Bookers Barrel Proof Small Batch Bourbon</b> for two reasons. First, it is the first bourbon to be marketed as a 'small batch' bourbon. Because of Booker's, the bourbon industry as we know it has exploded with literally hundreds of high end, superior quality whiskies, many of which are delivered to us from small family distilleries with as little as 2 or three employees. The second reason is it was also the first bourbon to be bottled 'barrel proof' meaning literally, the whiskey ages in a barrel (in this case between 6 and 8 years) and then gets bottled without being filtered or cut with water thus being a far higher proof than traditional bourbons. So in turn, I also chose this bourbon for the cask strength scotch drinkers out there giving them a chance to try something that may be more up to their personal tastes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEqBVn_yPB2Ehmp7alVkTmuTFh6rcHAlguKbeRrVar8p89hMxxb3fl7I2aEflqkERmlLcgS39_yPFhHPgBkt8o71oJu_KWIaBT8hbBnlW-qY3eBoUbOAZOxI5Brjxcns9peLwzygqXHUN/s1600/DSC03219.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEqBVn_yPB2Ehmp7alVkTmuTFh6rcHAlguKbeRrVar8p89hMxxb3fl7I2aEflqkERmlLcgS39_yPFhHPgBkt8o71oJu_KWIaBT8hbBnlW-qY3eBoUbOAZOxI5Brjxcns9peLwzygqXHUN/s200/DSC03219.JPG" width="150" /></a><b>Blanton's Single Barrel </b>is smooth, smokey, sweet and just golly gosh darn good! Aside from that, it was also the first bourbon to be labelled as a single barrel. The maker worked at the distillery for 55 years and thus it's the man's life work. A true expression of bourbon.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Finally, <b>Van Winkle's 12 Year Reserve Wheated Bourbon</b> was chosen for several reasons. A lot of people don't know that bourbon can be aged the way a single malt scotch can. I also wanted to have a bourbon that used wheat instead of rye as it's small grain to showcase the difference in style. Not to mention that this family owned whiskey has improved generation after generation from son to son. Mostly, however, I chose Van Winkle's 12 Year specifically because it is beautiful. It's soft, delicate palate fills you up with creme brulee desserts and is overall an experience to enjoy.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxcfUHP1TWY6guKFkGi0dn2m7tNDdAzkRiJ9rx9yUIxKawdUXKtpHGUnDIMS3PseudGPuq1ZDWUDoq130m4tgrpA3QuLuHgnpRL-A4HHG69CxFxjfjpnRQdmX0z77hRmEHy1t-o5vs-JQ/s1600/DSC03215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxcfUHP1TWY6guKFkGi0dn2m7tNDdAzkRiJ9rx9yUIxKawdUXKtpHGUnDIMS3PseudGPuq1ZDWUDoq130m4tgrpA3QuLuHgnpRL-A4HHG69CxFxjfjpnRQdmX0z77hRmEHy1t-o5vs-JQ/s320/DSC03215.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">When we finished tasting things and using the water droppers to break open the undertones of quality bourbon and enjoyed all the food, post toastings and celebrations, I gave everybody a copy of The Bourbon Review as a thank you for supporting my first endeavor and look forward to many more to follow! More from this tasting will come in the next entry. Thank you again for your love, support and the opportunity to do tastings such as this and expect MANY more to come!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Cheers!</div>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com2tag:blogger.com,1999:blog-4115853809789195311.post-65325446953402155172010-11-04T00:32:00.000-07:002011-06-13T10:01:06.189-07:00Cocktail of the Month: Autumn Harvest Cider<span style="background-color: #f3f3f3; color: red;">In a Shot: This month's homemade cranberry juice cocktail based with applejack, orange liqueurs/syrups and hard cider gives dedication to the first "Harvest Cider" from two years ago.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNLEzn7ij-S-_Ej1GaQWKaySLPRtueG-74Jbr6jV2-6NRn7Cl2EjL_2cLksUC3Dpw63qxRmLTHq3d1n_jv744ZpL62Avb_hHBTpfDUu-D3gsXArz4GGvFbFvpiE-JrtKz-FOdtND-JceF/s1600/Autumn+Harvest+Cider+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNLEzn7ij-S-_Ej1GaQWKaySLPRtueG-74Jbr6jV2-6NRn7Cl2EjL_2cLksUC3Dpw63qxRmLTHq3d1n_jv744ZpL62Avb_hHBTpfDUu-D3gsXArz4GGvFbFvpiE-JrtKz-FOdtND-JceF/s320/Autumn+Harvest+Cider+2.jpg" width="240" /></a></div><br />
In less than a year of turning twenty one, the current legal age of buying and consuming alcohol in America, I created my very first cocktail the 24th of July, 2004. It was called Pairaidies (Pronounced pair-o-deez), a play on several words such as "parody" as I've always been a fan of comedy and music reinvention. What it really meant was "paradise". In Russian it translates RAI. In German/Italian it's spelled PARADIES (Par-Ah-Deece). Beyond the pairing of words it's also a play on a PAIR of cordials from Germany and Italy. The final cocktail was a blend of Stolichnaya Vanilla, German Barenjager, Tuaca Italiano Liqueur and Pineapple Juice. HOW SWEET DOES THAT SOUND????<br />
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Of course, now that I've had a chance to expand my palate, I've acquired a far sharper tongue, acknowledging the fact that my very first cocktail is nothing but four very sweet things put together. The garnish was two store jarred maraschino cherries to play off the "pair" thing (regardless of the fact that it's yet ANOTHER sweet thing that had nothing to do with the drink).<br />
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After that I had a drink too creamy, next too spicy. then too 'never should belong together so what was I thinking' and all of that stuff before I started show casing some serious taste buds. Then I began working at a restaurant that encouraged pairing food with drink in a seasonal celebration. From their I started emulating food to the drink as far as pairing flavors. Then I was offered an opportunity at Food Matters to make a "Cocktail for the Month". Something that represented the flavors of the season, as I showed interest in cocktail making. Even in this moment I was still amaturing a concept, however, it was tasty and people enjoyed it and were excited to pay the 7 dollars asked for it. I printed a copy of the menu and gave it to my parents.<br />
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That cocktail, the Fall Harvest Cider was a combination of vodka, cranberry simple syrup, organic cider and a hard cider with candied "syruped" cranberries. It tasted so much like juice, I could barely keep up with this flavored syrup. It was the beginnings of a great year. And another! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhhvM86cDwFRgZzGW6B0vQGWEoGbLNvyJwkLAqbZcVxwWuun243vPhZuqntw-XyVXNMiABWaz4HT0fTSxEYq5DgFYUhgfCfZ00ZKJ3HYr2z-HEd_-AjeFDra54FyYZeqJYhFwtdboRQnB/s1600/Preparing+Cranberries+for+Harvest+Cider.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIhhvM86cDwFRgZzGW6B0vQGWEoGbLNvyJwkLAqbZcVxwWuun243vPhZuqntw-XyVXNMiABWaz4HT0fTSxEYq5DgFYUhgfCfZ00ZKJ3HYr2z-HEd_-AjeFDra54FyYZeqJYhFwtdboRQnB/s200/Preparing+Cranberries+for+Harvest+Cider.jpg" width="200" /></a></div>Today, it's the second year to the date of the beginning of this program and so I give an updated homage to a revolutionary cocktail in my life and Food Matters. In respect, it's called the Autumn Harvest Cider. Utilizing the candied cranberries for garnish as well as the hard cider, only this time I chose to use a domestic apple brandy, Cointreau, and a homemade cranberry juice. I also add a splash of simple syrup made with the zest of orange peels to not only echo the liqueur of choice but to cut against the REAL tartness of genuine cranberries with sugar coated orange peels for an additional topping.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfETU9tMzonNLx_l41au5Ptkx2f83Ag0pkV4hRfjuJpYI4qvIgVf74rysikm1TSOpQ5XNZWhJyEshIivJBGXvk_fYcrk1cLGI7-cJwg98Uubj_3PebdJ773Ar21j08hJKodv67iLOx2Uo/s1600/Autumn+Harvest+Cider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfETU9tMzonNLx_l41au5Ptkx2f83Ag0pkV4hRfjuJpYI4qvIgVf74rysikm1TSOpQ5XNZWhJyEshIivJBGXvk_fYcrk1cLGI7-cJwg98Uubj_3PebdJ773Ar21j08hJKodv67iLOx2Uo/s200/Autumn+Harvest+Cider.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So here's to the cocktail where this whole thing started, to the cocktail that began the monthly libation, to the Autumn Harvest Cider and to many more drinks to come!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cheers!</div>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-44144436935975973642010-10-22T00:54:00.000-07:002010-10-22T01:10:10.638-07:00Stolichnaya: White Pepper & Madagascar Vanilla Bean Tonic<span style="background: #f3f3f3; color: red;">In a Shot: Stolichnaya follwed me on Twitter, I promised them a drink and I gave them one ten fold!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbs0rHFAKWIzYZqhbQbn3-iWvYoZhv_sDBQUTG4I4uKuhYBSBnh_5-sS5rMtCLFuVdmbRensh9SbpUn1j9GtFVZ9tn7TuP1rUPEmL0XgPWySWqvX5-dGs5WEmVDRiGI1PrtCjzZS8gxh8E/s1600/Stoli+Cocktail+(29).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbs0rHFAKWIzYZqhbQbn3-iWvYoZhv_sDBQUTG4I4uKuhYBSBnh_5-sS5rMtCLFuVdmbRensh9SbpUn1j9GtFVZ9tn7TuP1rUPEmL0XgPWySWqvX5-dGs5WEmVDRiGI1PrtCjzZS8gxh8E/s320/Stoli+Cocktail+(29).JPG" width="213" /></a></div><br />
When I first turned 21, my older sister gave me an electronic flask shaped cocktail book called "The Bar Master". It was the coolest thing in the world. At the same time, I got a lot of Christmas money and had quite a bit stashed away and decided to collect many different cordials, spirits and flavored varieties to create the ultimate cocktails found in this electric spirit dossier. The first bottle of vodka I chose to buy was Stolychnaya. It was my father's favorite brand and he had a pride behind it. I bought every line available (At that time it was the standard red label, the gold label, Citros, Ohranj, Razberi & Vanil) - At the time I was eagerly making basic cocktails and really sweet mixed drinks. Within three years I started making drinks for a living.<br />
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Stolichnaya, lovingly referred to by its fans as simply Stoli, is a Russian vodka with a shroud over its year of origin. With roots from as early as 1901, the first confirmation hits between 1938 and 1948. The label showcases a picture of the unfinished Moscow staple, the place where Stalin onced slept over, the <a href="http://www.blogger.com/wiki/Hotel_Moskva_(Moscow)" title="Hotel Moskva (Moscow)"><span style="color: #0645ad;">Hotel Moskva</span></a> located in the "<u>Capital City</u>" and guess what "<u>Stolichnaya"</u> translates to? Beginning with Samara/Kaliningrad artisanal water and made primarily of wheat, Stoli also benefits from rye and is distilled four times then filtered through quartz, sand, activated charcoal then finally through a woven cloth. The final product is clean with minor citrus notes, wheaty vanilla (Stoli's website describes it as marshmallow), white pepper and its predominant flavor, anise finished with an affirmative rye spice and minerality. Some magazines, adds and websites describe it as a "crispness and palate of a Siberian glacier", though I must be honest, I and no one I know personally have ever tasted one before to compare it to.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6yOkJAu8ILa-2MoElUmx8fPBkUEc2E4dK7oUae3CPcDpZFKRFA3wXuSnARBLdq9wCkUGc5ovPXL8G4S9a3fp1Rim8BXAYs2-EBcFg7T6C1xDvbH1qz1J_XcEfcBemS9dTTklt3GkdSSh/s1600/Stoli+Cocktail+(27).JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6yOkJAu8ILa-2MoElUmx8fPBkUEc2E4dK7oUae3CPcDpZFKRFA3wXuSnARBLdq9wCkUGc5ovPXL8G4S9a3fp1Rim8BXAYs2-EBcFg7T6C1xDvbH1qz1J_XcEfcBemS9dTTklt3GkdSSh/s200/Stoli+Cocktail+(27).JPG" width="200" /></a></div>One thing for sure though, it's the licorice, vanilla, white pepper, citrus, minerality and the bite that had me fall in love with Stoli in the first place. I loved having it as a martini on the rocks with olives, straight up with a twist. Actually, one of my first after dinner drinks was called The Reflection and was technically Stoli Vanil and Sambuca in a cordial glass with espresso beans lit on fire prior to serving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXvxT3rKr825La1fgTlqDzuubJvjW5cx1_i5ky6Imd9c3QN8LB0whqHDvy_BRlI3lhRExEbsTB-6WPpBCfx5fUdGZn2uu20mz0DfzXKl_10ZShasvlvPhN2KIcqXxhpG2TPUob5Ct-9df/s1600/Stoli+Cocktail+(26).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXvxT3rKr825La1fgTlqDzuubJvjW5cx1_i5ky6Imd9c3QN8LB0whqHDvy_BRlI3lhRExEbsTB-6WPpBCfx5fUdGZn2uu20mz0DfzXKl_10ZShasvlvPhN2KIcqXxhpG2TPUob5Ct-9df/s200/Stoli+Cocktail+(26).JPG" width="200" /></a></div>Recently, Stoli asked to follow me on Twitter. I didn't come to them, they came to me. I promised them a cocktail and I wanted to make sure I did it in style. In a private event, I delivered with a huge response, a drink that expressed Stolychnaya's amazing adaptation to casual mixing as well as sophistication while brightening up the natural flavors it already expresses.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjm5YcmVVbiKpH1JwoGjjzm4suLn2q75u5mzHXAinknP0czCvP8ZWtNp0L5nsgMnFDSGq4GChA5JAO44cgySFZ3KkCzQV7dV15IU65lSFZiz-fyvPMmIj3e43J7rJty6jnip1mCVp2azTB/s1600/Stoli+Cocktail+(14).JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjm5YcmVVbiKpH1JwoGjjzm4suLn2q75u5mzHXAinknP0czCvP8ZWtNp0L5nsgMnFDSGq4GChA5JAO44cgySFZ3KkCzQV7dV15IU65lSFZiz-fyvPMmIj3e43J7rJty6jnip1mCVp2azTB/s200/Stoli+Cocktail+(14).JPG" width="200" /></a></div>Served alongside an apple brandy based sparkling cocktail, the Stolichnaya with Madagascar vanilla bean and white pepper tonic cocktail proved skeptic to many believing that sweetness would dominate or that the flavors would be too strong to appreciate. The bite from Stoli naturally cut against the vanilla and white pepper while citrus brightened up the vodka against the third most important ingredient, a high quality tonic water. Throughout the evening I bounced around several different tonic waters I had at my disposal, <a href="http://thenextroundsonme.blogspot.com/2010/09/tonic-water-tasting.html">all of which can be read about by clicking here!</a> The vodka speaks for itself; the tonic speaks for itself so the real test was my own addition to a classic situation. The addition of rose water, lime juice and a simple syrup devised from vanilla beans, white peppercorns and apple peels truly stood up to practice.<br />
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<strong>Recipe as follows:</strong><br />
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<strong>Vanilla Bean Syrup Ingredients:</strong><br />
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1/2 cup granulated sugar<br />
1/2 cup cane sugar<br />
1 cup water<br />
1/2 cup white pepper corns<br />
Peel from one honey crisp red apple<br />
1 Madagascar vanilla pod<br />
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<strong>Method:</strong><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYMO9Bbf8heSd7N1DZRYdAH7tayxvGMpH3jtLikGN2IdQSz6_b5m1vrShoutZkDMt9rmZySS4ZFvXsOhFjDPoo7_a2UtRWzTAetvrUjAHYlobpI1k4UjE8D3U-hHc5h4exD1nEKfsfO4L/s1600/Stoli+Cocktail+(4).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYMO9Bbf8heSd7N1DZRYdAH7tayxvGMpH3jtLikGN2IdQSz6_b5m1vrShoutZkDMt9rmZySS4ZFvXsOhFjDPoo7_a2UtRWzTAetvrUjAHYlobpI1k4UjE8D3U-hHc5h4exD1nEKfsfO4L/s200/Stoli+Cocktail+(4).JPG" width="133" /></a>Using a sauce pan, bring to a boil sugars, water, apple peel and pepper corns. Remove from heat. Take vanilla pod and split in half and cut into quarters. Insert into syrup mixture and let steep for at least 4 hours (or overnight) strain contents and save pepper corns, apple peel and vanilla. Sautee in a pan over medium high heat until very aromatic. Discard apple peels and save vanilla/peppercorns. Crush pepper corns and use as garnish for drink; add to food or around rim of other beverages for a wonderful kick. Refrigerate the syrup and use for up to a month.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<strong>For cocktail, in a rocks glass over ice build:</strong><br />
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1 1/2 oz Stolychnaya Red Label Vodka<br />
1 oz vanilla/white pepper syrup<br />
Juice from half a lime<br />
Top up with ice<br />
Crack white pepper over top of drink and serve with lime wedge and split vanilla pod (Optional) as garnish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aBU7G6gsq5EwBwTiDPukoPJf-Jtvlt5woboR6Asqh0Hpy4dXU4zu7QLLySxS1zG1UkmwGtDRaENYqXIX0jfcuWDoN-VIo7229vd_MubUXbAirYzFu_n_0Zbuijnds0l9bOc6gQae-FVX/s1600/Stoli+Cocktail+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aBU7G6gsq5EwBwTiDPukoPJf-Jtvlt5woboR6Asqh0Hpy4dXU4zu7QLLySxS1zG1UkmwGtDRaENYqXIX0jfcuWDoN-VIo7229vd_MubUXbAirYzFu_n_0Zbuijnds0l9bOc6gQae-FVX/s400/Stoli+Cocktail+(3).JPG" width="400" /></a></div>My vanilla bean and white pepper Stoli tonic drink had aromas of strong vanilla and citrus (strangely enough, grapefruits) with hints of medicinal, minerality and a true Stolichnaya finish and lots of acid and white pepper. The mix takes little effort and the drink is quick to fix, a great part beverage and recommended to any Stoli lover. From one fan to the next.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWQ7vliKlIdwOsYHb0Zv2Ubi_INuhlrcy_i2ByhxvTN2A2dwXj-WqKhGNZDg8jSycpVMFkZDW7SDrrlg6j2kOPTeeAZKQ7eOlpU5uSqK9NgmovIJGQSR4I0vf7bWlO6E8LKQ8PqVN_j2n/s1600/Stoli+Cocktail+(28).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWQ7vliKlIdwOsYHb0Zv2Ubi_INuhlrcy_i2ByhxvTN2A2dwXj-WqKhGNZDg8jSycpVMFkZDW7SDrrlg6j2kOPTeeAZKQ7eOlpU5uSqK9NgmovIJGQSR4I0vf7bWlO6E8LKQ8PqVN_j2n/s400/Stoli+Cocktail+(28).JPG" width="266" /></a></div>Cheers!John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0tag:blogger.com,1999:blog-4115853809789195311.post-4484431412215115092010-10-18T15:55:00.000-07:002010-10-18T19:43:16.987-07:00Domaine Bellevue Touraine Sauvignon 2009<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: #f3f3f3; color: red;">In a Shot: Did a review on the 2009 Domaine Bellevue Toraine 100% Sauvignon Blanc and found notes of apples, oranges and tropical fruits that finishes with chalky minerality, mild acidity and soft spices.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceo2ZbZN0SH7lOs44Wetf64m0fGCOLBREIy64CHs104GbImUUDkYZGm4eyckYkXJp1H6QhKzSGDDvnRbbfBmkY5kD8nzSUfO4JT6uV6YaI8efTNWq_MOVPKAbJZSNgRo0e0q9VhG5NmOH/s1600/Toraine+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceo2ZbZN0SH7lOs44Wetf64m0fGCOLBREIy64CHs104GbImUUDkYZGm4eyckYkXJp1H6QhKzSGDDvnRbbfBmkY5kD8nzSUfO4JT6uV6YaI8efTNWq_MOVPKAbJZSNgRo0e0q9VhG5NmOH/s400/Toraine+(2).JPG" width="266" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxezlnMaWLQ4ozt3qUz-brmlLvuuowcCUl8HrrDfV6noAlGF6c8QONqngget6utbB_R08MvF_LMcgXBrJmtE75-SUwCI_3oWx1bH1CMHmC83s2wQQXc2JYJkelYLTUxkUiLDedwqzTOmK/s1600/Toraine+(4)+Edit.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ex="true" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxezlnMaWLQ4ozt3qUz-brmlLvuuowcCUl8HrrDfV6noAlGF6c8QONqngget6utbB_R08MvF_LMcgXBrJmtE75-SUwCI_3oWx1bH1CMHmC83s2wQQXc2JYJkelYLTUxkUiLDedwqzTOmK/s200/Toraine+(4)+Edit.JPG" width="200" /></a><span style="background-color: white; color: white;"></span>The 2009 Domaine Bellevue is showcased in typical French fashion by showcasing the wines origin on the front label, hence Touraine [too-REHN]. This region which rests around the historic capital of Tours in the Loire Valley (also known as the Garden of France) is recognized for spicy, grassy/floral and minerally chalky white wine characteristics. A busy university town, the area is filled with flowers, rolling green hills, cathedrals, museums, Renaissance & neo-classical mansions. It's the home and inspiration to many poets, writers and artists and of course, a major site for wineries and vinyards. The appellation controlee is fed by several rivers, one in particular, the Noyers Sur Cher is the exact location of this vinyard.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4vt2TZIJDFFipg9_ycxOI4i7anWgt_q1GV8UicDtol4CtYqE-JS8y4_xWTz60u8HLBnkDlMdvCP6AGzlDmE7t30DCP-igKcSiDx3mTtlJ9nxea8F6Rcj6Puc3NGthRSj5ZuowypVH9Z3/s1600/800px-Chardonnay_grapes_close_up.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4vt2TZIJDFFipg9_ycxOI4i7anWgt_q1GV8UicDtol4CtYqE-JS8y4_xWTz60u8HLBnkDlMdvCP6AGzlDmE7t30DCP-igKcSiDx3mTtlJ9nxea8F6Rcj6Puc3NGthRSj5ZuowypVH9Z3/s200/800px-Chardonnay_grapes_close_up.jpg" width="200" /></a><span style="background-color: black;"></span>Usually, a regionally expressive vinyard produces blends, but will also releases a wine to showcase a particular grape at it's fullest potential. This particular wine is 100% Sauvignon Blanc (French for Savage White), a grape popularily used to make the desert imbibing Saurternes wines, which originated in the 8th century wine producing port city, Bourdeaux, France. Along side Sémillon, Muscadelle and Ugni blanc, Sauvignon Blanc are the only white grapes, by law to produce a Bourdeax wine. Sauvignon Blanc wines were one of the first varietals (along with Rieslings) to commercially be screw capped instead of corked, particularly in New Zealand, the country that is currently recognized as one of the premier Sauvignon Blanc producers (Dry, grassy/kiwi prodominent wines). The grape itself traditionally battles recognition for producing a heavily grassy white or a sweet tropical fruit inspired product.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOSUnGq6t_IfEoaEiqJLKYIfmPCGXBOUvdwWFQSTNwVRRfXTqw7eGcbzJ3yuGkSA884PQJTSOewMw2dLZ4mAnyV-_0N1qw_2ktZyazclteyX-Pis-_ISDtvouJ_kojPT4rpFennMA6SaW/s1600/Toraine+(7).JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ex="true" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOSUnGq6t_IfEoaEiqJLKYIfmPCGXBOUvdwWFQSTNwVRRfXTqw7eGcbzJ3yuGkSA884PQJTSOewMw2dLZ4mAnyV-_0N1qw_2ktZyazclteyX-Pis-_ISDtvouJ_kojPT4rpFennMA6SaW/s200/Toraine+(7).JPG" width="200" /></a><span style="background-color: black;"><span style="color: white;"><span closure_uid_jqmxcg="190" se="Earl VAUVY - Viticulteur" te="Earl Vauvy - Winemaker" title=""></span></span></span><br />
Earl Vauvy, the winemaker at Domaine Bellevue, has won the Lys D'or 2010 Loire Valley Wine Competition for his 2009 Touraine 100% Sauvignon Blanc . His wines are bottled on property and showcases a windmill in the background of the label.<br />
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Upon pouring the pale straw yellow wine into my glass I noticed a distinctive fruity blend of green apples, passion fruits and tangerines. There is a chalky minerality and grassy notes with a mild acidity and a soft spice. The wine's earthy undertones, sweet fruits and previously mentioned finish would compliment dishes using kiwis, avocados, creamy cheeses or raw fish.<br />
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<span style="color: red;">Cheers!</span>John Shopehttp://www.blogger.com/profile/17182643926953926550noreply@blogger.com0