Sacramento Whiskey Drinkers

Osocalis Distillery in Soquel, California

2011-06-27T17:46:00.000-07:00

"Old world techniques, new world fruit, rare alambic brandy." This is the USP of Osocalis Distillery in Soquel, California. Osocalis is the original Native American name for Soquel, a small town in the greater Santa Cruz area. Considered a small, artisanal outfit, Osocalis Distillery uses an antique alambic Charentais still, which was imported from Cognac. They utilize grapes and apples from the cooler coastal regions of California to produce fruit intense brandies. Their brandies are based primarily on Colombard and Pinot Noir, though they also distill a wide array of wines such as Marsanne, Riesling, Syrah, Grenache, and Semillon.

"Our Rare Alambic brandy is blended from brandies distilled from several varietal with empahsis on Pinot Noir, Semillon and Colombard. The Rare is blended to show the richness, fruit and floral qualities of California Alambic Brandies and the base of the more precocious Pinot Noir provides a strong, youthful platform on which to ground the blend. The Blend consists mostly of youthful brandies of ~6 years in barrel but also includes older stocks to add finesse and structure. The latest bottling, Lot V, is our best Rare Alambic yet. K&L Wine called this their Spirit of the Month: '...If you buy only one new spirit for this New Year, make it Osocalis brandy!'"

"From older stocks of Colombard, Chenin Blanc, Semillon and Pinot Noir. For us, the brandies of Colombard from California have fantastic finesse and show the true potential of California Alambic brandies. However unlike the precocious Pinot Noir, Colombard takes decades to show its full potential. Thus, our XO is blended from brandies that have been in barrel for decades. While by old world standards our stocks are still young, our XO shows the rich development of Rancio with hints of orange peel, dried apricots, walnuts, cacao and a rich leatheriness."

"Our Apple Brandy is produced from over a dozen varieties of apples all grown in the cool coastal mountains of Northern California. We use everything from the local produced Hauer to a large component of crabapples. Indeed, we began distilling here in Soquel to take advantage of the long apple growing tradition on the Pajaro Valley. While our base cider is more reminiscent of of the ciders from the Basque coast, we use the traditional French distillation and aging techniques of Calvados. Apple is a difficult spirit to tame: it starts life with a fire and vengeance and must be coaxed and cajoled over many years to yield its pomey essence. Indeed, it takes almost a decade in barrel to soften and supple and come forth the apple character so loved on the French Atlantic coast. Our apple brandy has taught us patience, but after 15 years of waiting, we finally released our first bottling in 2010"

Where to buy Osocalis brandy in the greater SF Bay area:
Beverages and More, 70+ locations in California, and on the Web
K&L Wine Merchants, 3005 El Camino Real, Redwood City, CA (650) 364-8544
K&L Wine Merchants, 638 4th Street San Francisco, CA (415) 896-1734
K Wine & Spirits, 708 Capitola Ave, Capitola CA (831) 475-9487
Forty-First Ave Liquors, 2155 41st Ave, Capitola CA (831) 475-5117
Draeger's Market, 222 E. 4th Ave. San Mateo, CA (650) 685-3725
Draeger's Market, 1010 University Ave. Menlo Park, CA (650) 324-7739
Draeger's Market, 342 First St. Los Altos, CA (650) 948-9196
Beltramos, 1540 El Camino Real Menlo Park, CA (888) 710-9463
The Jug Shop, 1590 Pacific Avenue San Francisco, CA 94109 (415) 885-2922
Weimax Wines & Spirits, 1178 Broadway, Burlingame, CA (650) 343-0182
Los Gatos Brewing Company, 130 N. Santa Cruz Ave. Los Gatos, CA (408) 395-9929
Camino Restaurant, 3917 Grand Ave Oakland, California 94610 (510) 547-5035
Crepe Place, 1134 Soquel Avenue Santa Cruz, CA 95062 (831) 429-6994
Deer Park Wine & Spirits, 783 Rio Del Mar, Aptos, CA
Delarosa Restaurant, 2175 Chestnut Street San Francisco, CA 94123 (415) 673-7100
Farallon Restaurant, 450 Post Street San Francisco, CA 94102 (415) 956-6969
Flora Restaurant, 1900 Telegraph Avenue Oakland, CA 94612-2202 (510) 286-0100
Heaven's Dog, 1148 Mission Street San Francisco, CA 94103-1515 (415) 863-6008
Jardiniére, 300 Grove Street San Francisco, CA 94102-4419 (415) 861-5555

Sac Mag - Drink Up!: Part II

2011-05-30T17:06:00.000-07:00

This is Part II of the cover story ("Drink Up!") from the April 2011 Sacramento Magazine (www.sacmag.com). It featured the top 10 cocktails and where to get them in Sacramento in addition to some of the top restaurants and bars serving up some quality, creative spirits. Part I of this blog series covered swanky sipping, faux speakeasies, and lounge acts; Part II will cover new on the scene, a break from tradition, comfort zones, and expect the unexpected.

New On The Scene:

The Press Bistro and Bar. Bartenders: Scott Martin and Jordan Anderson. Serves: seasonal menu with Mediterranean flavors and food-friendly cocktails. Drinks to Try: Italian Lemonade (Citron vodka, Campari, lemon juice, and agave nectar) Hemingway (thyme simple syrup, rum, blood orange juice, and limoncello), and Spiced Pear Martini (spiced pear vodka, fresh-squeezed orange and lemon juices, muddled pear and balsamic reduction with a fresh-ground nutmeg and sugar rim).

Dive Bar. Serves: compelling combinations made from scratch with fresh ingredients. Drink to Try: Holy Mackerel (reposado tequila, ginger liqueur, mango, Tabasco, Thai basil, lime juice, and house-made simple syrup).

Kupros Bistro. Executive Chef: Matthew Robinson. Serves: a "Cheers"-esque friendly atmosphere. Drink to Try: Kentucky Lemon Drop (bourbon, Cointreau, and fresh lemon).

A Break From Tradition:

Zocalo. Beverage Director: Joe Anthony Savala. Serves: Mexican fare, made-by-hand margaritas with fresh-squeezed limes, muddled seasonal fruits and quality Latin spirits. Drink to Try: The Oaxacan Old-Fashioned (muddled orange peel, agave nectar, angostura bitters, anejo tequila, and mezcal).

Red Lotus Kitchen and Bar. Bar Manager: Mark Neuhauser. Serves: classic drink recipes with original taste combinations, unique dishes, and "impossible" drink combos. Drink to Try: The Old-Fashioned (Jim Beam Black bourbon, simple syrup and angostura bitters served over hand-carved ice blocks, and garnished with a flamed orange peel).

Comfort Zones:

Bandera. Serves: Straightforward, well-made drinks, efficient bartenders, upscale-casual vibe. Drinks to Try: Basil Sidecar and Pimm's Cup.

Sienna. Serves: contemporary comfort food in El Dorado Hills. Drink to Try: Watermelon-And-Basil Martini (watermelon, basil, vodka, and lime juice).

Tazzina Bistro and Vintage Lounge. Serves: house-specialty cocktails and tried-and-true classics in downtown Woodland. Drink to Try: Sazerac.

Ten 22. Serves: a relaxing patio in Old Sac and a ginger-and-fig cocktail in the fall. Drink to Try: Bloody Mary with a spicy housemade mix and crispy bacon garnish.

Expect The Unexpected:

The Golden Bear. Bartender: Russell Eastman. Serves: revamped classic drinks for a modern audience using old recipe books and his creative processes. Drink to Try: Bee's Knees (gin, fresh lemon juice, honey, Yellow Chartreuse, and grapefruit bitters).

Socal's Tavern. Bartender: John Huerta. Serves: sensible drinks by a 15-year veteran and devoted reader of cocktail columns in the San Francisco Chronicle. Drinks to Try: Manhattans, Vodka Collinses, and fresh Strawberry Daiquiris.

So there you have it! Get out and try a new bar, restaurant, or drink! Coming later this summer: Midtown Cocktail Week! (Aug 15-21)

Whiskies of the World May 2011 Newsletter

2011-05-18T11:14:00.000-07:00

Just in case you don't get it, here are some highlights from the most recent Whiskies of the World newsletter:

"Now on to the Whisky Talk:

This seems to be a year of mass creativity in the spirits world and we hope you are out there sampling some of the fascinating new bottlings on the shelves of bars and shops.
Glenmorangie has introduced Finealta. Click for a sampling of this intriguing new expression.

From the larger more familiar brands, like Glenmorangie…to the tiny family owned distilleries we go on a summer road trip! Up into New England and the home of Cabin Fever Whisky, a completely unique maple syrup based spirit developed over several years (and multiple recipe trial and error sessions) by the brilliant Robbilard Family. Run a web search and you will find a highly personal and educational site all about Cabin Fever and its history, present and future. This is a definite bottle to be added to your Americana collection!

Word is out that High West, the intrepid Utah distillery, is in the process of aging further batches of some of its most amazing bottlings: Rendevous Rye and Double Rye. If you haven’t tried these wild west whiskeys, you are missing out big-time! And don’t overlook Bourye…as delicious a spirit as you will ever imbibe and only available in limited quantities. Treat yourself to a summer vacation in Park City, Utah and walk through the doors of the distillery/restaurant right off the main street below the big mountain. Or….wait until January and head out for the Sundance Festival where High West whiskies take center stage.

While we’re on the western theme it’s a good time to educate yourself about the unusual spirits coming to life at Balcones in Texas! An amazing whiskey of BLUE CORN distillation, a single malt with a mystery all it’s own and more. Chip Tate seems to always be brewing up something new and different and as big as Texas in flavor.

Isn’t it remarkable what America has been doing with whiskey in the past 10 years? A whole new revolution…and a peaceful happy one! It’s about time someone struck out for world peace and human contentment in this manner!!

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WOW 2011 Recipes Featuring Beam Global Spirits

Rhachel’s Bounty
1.5 ounces Canadian Club 12 year old
.75 ounces Aperol
.75 Simple Syrup
1 Lemon
.5 ounce Blood Orange Juice
Shake all ingredients with ice, strain into a old fashioned glass over fresh ice.
Created by Rhachel Shaw of Rye and www.ryeontheroad.com

John & Cola
2 oz Knob Creek Single Barrel
.5 oz Cola & coriander syrup
3 dashes Jerry Thomas Barrel Aged Bitters
Lemon peel expressed over drink and dropped in
Preparation: Stir contents for 30 seconds over ice and strain into rocks glass. Zest and rim glass with lemon peel and drop in.
Created by Jon Gasparini of Rye and www.ryeontheroad.com

55 Punch
.75 oz Maker's 46
.75 oz Cruzan #9 Spiced Rum
.5 oz lemon juice
.5 oz ginger simple syrup
3-4 dashes Angostura Bitters
1.5 oz prosecco or dry sparkling wine
Preparation: Add Maker's 46, Cruzan 9, lemon juice, ginger simple syrup & bitters to mixing glass. Shake vigorously and fine strain into
cocktail glass. Top with prosecco or dry sparkling wine.
Created by Jon Gasparini of Rye and www.ryeontheroad.com

Lady Thatcher
1 oz Laphroaig Quarter Cask
.75 oz Thatcher's Organic Apple-Spice Ginger Liqueur
.5 oz Benedictine
3 dashes Peychaud's Bitters
Preparation: Stir contents over ice for 30 seconds. Strain into chilled cocktail glass. Garnish with or without dehydrated apple chip.
Created by Jon Gasparini of Rye and www.ryeontheroad.com

The Royal Warrant
1 oz Laphroaig 10 Year Old Scotch
.75 oz Earl Grey syrup
.5 oz fresh lemon
.5 organic egg whites
2 dashes kumquat bitters
Bergmot garnish
Preparation: Dry shake contents to emulsify egg whites. Add ice and shake vigorously for 15 seconds.
Fine strain into cocktail glass or over ice in Collins glass. Microplane fresh bergamot zest over top
Created by Jon Gasparini of Rye and www.ryeontheroad.com"

Sac Mag - Drink Up!: Part I

2011-05-14T19:13:00.000-07:00

The Sacramento Magazine (www.sacmag.com) from April 2011 has a cover story called "Drink Up!" It features the top 10 cocktails and where to get them in Sacramento in addition to some of the top restaurants and bars serving up some quality, creative spirits. The first article begins, "In bars and restaurants across the Sacramento region, a liquid revolution is taking place." It goes on to highlight stand-out bars and restaurants in seven categories: swanky sipping, faux speakeasies, lounge acts, new on the scene, a break from tradition, comfort zones, and expect the unexpected. I will briefly list the restaurants/bars highlighted under each category and what they feature, and you can check out their websites for yourself to see if there is a new place you should check out! This is Part I...

Swanky Sipping:

Grange Restaurant and Bar. Bartender: Ryan Seng. Serves: local, seasonal food and drink, housemade ingredients. Drink to Try: The Scratch Manhattan (house-blended bourbon and seasonal vermouth).

Ella Dining Room and Bar. Manager: Rene Dominguez. Serves: White Linen (manager has become famous for this drink - Leopold Bros., American Small Batch gin, St-Germain elder-flower liqueur, lemon juice, simple syrup, and muddled English cucumbers). Additional Drink to Try: The International (Johnny Drum bourbon, Dolin Rouge sweet vermouth, Bonal and Cocchi Americano.

Hawks Restaurant. Executive Chef: Molly Hawks. Serves: cocktails with fresh-squeezed juices. Drink to Try: Bronx Cocktail (Plymouth gin, sweet and dry vermouths and orange juice).

Mulvaney's Building and Loan. Bartender: Dan Mitchell. Serves: fun and locally sources ingredients. Drink to Try: Negroni made from seasonal blood oranges.

Faux Speakeasies:

Shady Lady Saloon. Co-Owner: Jason Boggs. Serves: Prohibition-style bar, craft cocktails, superb bartenders, classics like Negroni, The Sidecar, and Planter's Punch. Drink to Try: The Martinez (Gin, dry vermouth, orange bitters, and orange peel).

Crescent Club. Serves: a rustic basement venue and a classic, "old-school" cocktail list.

Lounge Acts:

Lounge on 20. Serves: talented bartenders and Silent Night (Blackberry gin, creme de violette, sage, and lemon juice). Additional Drink to Try: The Bella Fragola (Vodka, fresh strawberry puree, lemon juice, simple syrup, and basil).

L Wine Lounge and Urban Kitchen. Bartender: Chris Tucker. Serves: Local, seasonal ingredients, heirloom tomato Bloody Mary in the summer and Tucker's 12 Days of Toddies in the winter. Additional Drink to Try: La Fresa (Blanco 100% agave tequila, housemade strawberry shrub, lime juice with chile de arbol and sea salt rim, and arugula garnish).

MIX Downtown. Serves: spacious patio and quality beverages. Drinks to Try: Lemongrass Cooler and the Ginger Litchi Collins.

Pause Lounge and Kitchen. Bar Director: Chris Dooley. Serves: Boutique spirits with a farm-to-table approach and drinks from scratch. Drink to Try: The Bouve (Genever, Cocchi Americano, Meyer lemon-infused honey syrup, and seltzer).

Part II to come soon! In the meantime, you can also check out Sacramento Magazine's "2010 Best of Sacramento" for all kinds of best-ofs around town!

The Other Guys: Beer and Wine Tastings in the Sacramento Area

2011-05-07T17:36:00.000-07:00

As a side note, if you enjoy a good comedy, The Other Guys was a good movie...but this isn't about movies, it's about alcohol! There are always a number of beer and wine tastings happening locally, and since I like to support local businesses and events, I wanted to highlight some for the month of May.

Saturday, May 7th - Wine, Food and Music Festival at Congregation B'nai Israel in Sacramento. 7-10pm. Features fine regional wines, gourmet foods, live jazz and fantastic silent live auctions. $45 at the door.

Sunday, May 8th - 8th Annual El Dorado Hills Art and Wine Affair at the El Dorado Hills Town Center. 10am-5pm. Over 150 artists plus 20+ El Dorado County Wineries will be at the 8th Annual El Dorado Hills Art & Wine Affaire on Mother's Day Weekend - May 7 & 8 - at the Town Center in El Dorado Hills (Town Center at Latrobe & Hwy 50). Live entertainment will be featured at the Stephen Young Amphitheater with youth performers on Saturday, May 7 at 10AM and Sacramento Blues Revue at 1:30PM. Sunday, May 8 is Over the Edge at 10AM and Mumbo Gumbo at 1:30PM. The event is free with wine tasting only $20 each day (pouring from 11am-4pm both days).

Tuesday, May 10th - Tequila Tasting Dinner at Tres Hermanas in Davis. $30.

Tuesday, May 10th - Outside the Box Exhibit & Live Auction Gala. 10am-5pm. Don't miss this unique art exhibit! Artists are issued a box and given two months to come up with whatever creation their mind can dream up. View the boxes at The Arts Building Gallery and bid on them via silent auction starting on April 14. Then the fun goes live on Saturday, May 14 from 7 - 11 pm, when auctioneer Dan Macon will accept your bids in a lively evening accompanied by local wine and appetizers. Free.

Thursday, May 12th - Thursday Night Jazz & Wine at Arden Hills Resort Club and Spa. 6-9pm. Enjoy a relaxing and entertaining May evening filled with jazz and wine at Arden Hills Resort Club & Spa. With wine tastings provided by Acacia Winery -- known for producing amazing Pinot Noir and Chardonnay -- and live music by the popular Joey V, you’re sure to experience new flavors and meet new friends along the way. This is your chance to enjoy an evening of musical entertainment while appreciating a variety of wines and complimentary light appetizers provided by Arden Hills. $20.

Thursday, May 12th - Girls Night Out at The Wine and Roses Hotel Restaurant Spa in Lodi, CA. 5-9pm. Join us in support of Pink October benefiting Geweke Caring for Women Foundation! This event includes 2 - 15 minute spa treatments, swag bag, raffle prizes, hors d’oeuvres and local Lodi wines. Gather your best gal pals and gather for a unique evening to celebrate the lives of women. We currently have limited tickets available for $125.00.

Thursday, May 12th - Taste of the Little City at Safetyville USA (Sacramento). 5:30-9:30pm. It's the adults turn to play at the miniature city, Safetyville USA. Taste Northern California's diverse cuisine, wine and micro-brews. Over 100 items at the silent auction including travel, wine, fine art, hand-crafted jewelry and more. Enjoy Celebrity MC's, a Fire Fighter Cooking Challenge and demonstrations by Executive Chef Russel Michel of Morgan's Restaurant, Sheraton Grand Hotel and Chef Jon Nelson of Sienna. All proceeds benefit the youth health and safety programs at Safetyville USA. $40 pre-sale, $50 at the door.

Friday, May 13th - 5th Annual Raley Field Brewfest. Handcrafted microbrews from more than 30 Northern California breweries and live music. $30 in advance, $35 at the door, $50 VIP.

Friday, May 13th - Davis Food Co-op Wine Tasting - A Celebration of Zinfandel. In the Co-op Conference Room. Benefits the Acme Theatre Company of Davis. 6-8pm. $1/taste.

Friday, May 13th - Passport to Gold River Wine Tasting at the Sunrise Event Center (Rancho Cordova, CA). 6-9pm. The Gold River Business Group is proudly sponsoring the 3rd Annual Passport to Gold River Wine Tasting. The event will benefit St. Mel's Smart Board Technology Expansion Program. Enjoy an evening with friends, 15 wines, food, jazz, dancing and door prizes. Tickets are $60. Please call Lori Estipular 916-849-0336 for all tickets sales.

Saturday, May 14th - Art, Wine, and Cheese Festival at ArtBeast Sacramento. California Montessori Project hosts its annual Art, Wine & Cheese at artBeast on May 14. View great art, taste wine from three local wineries, and sample finger foods. Fun community event, supporting a local public school. 6:30-9pm. Cost?

Saturday, May 14th - Pops 'N' Corks at Old Sugar Mill (Clarksburg, CA). 6-10pm. The Capitol Pops Concert Band's Pops 'N' Corks event will feature fine wines and tasty food samples at the Old Sugar Mill, 35265 Willow Ave., in Clarksburg. Live music will be provided by band ensembles and talented soloists. A DJ and extensive silent auction will be on-site. Tickets, priced at $30 each or $50 for 2, may be purchased at the PayPal link on www.capitolpops.org. Individual tickets $35 at the door. Proceeds will aid the CPCB scholarship fund for deserving local student-musicians.

Saturday, May 14th - Festa di Vino at the Scottish Rite Center (Sacramento). 6:30-10:30pm.

Join us for our 9th Annual “Festa di Vino” wine and food event. Festa di Vino is a major fundraiser for Point West Rotary and is one of Sacramento’s premiere food and wine tasting events. This year we are proud to be partnering with the Sacramento Children’s home. The event will include a live & silent auction and music and dancing by the Q-Balls! You can purchase your tickets online at www.FestadiVino.com. For more information call 916-952-9222 or email festa@pointwestrotary.com. $55.

Saturday, May 14th - ZinFest in Lodi, CA. 12-6pm. Sip, swirl and savor from a selection of 250 handcrafted wines from 50 Lodi wineries. Enjoy local provisions, the ZinFest Wine & Cooking school, or relax along the beautiful Mokelumne River to an eclectic mix of live music. Peruse merchandise from regional vendors and take home a commemorative bottle of custom blended Old Vine Zinfandel from the ZinFest Wine Shoppe. There is no better way to celebrate the fantastic wines of Lodi Wine Country! $45 in advance, $50 at the door.

Saturday, May 14th - Taylor's Market Cheese Class - Spanish Cheese and Wine. 1pm. Spanish Cheese
with Cheesemonger Felicia Johnson. Join Taylor's Cheesemonger for a cheese class focusing on the cheeses of Spain. Participants will taste pairings of 6 Spanish cheeses with 2 Spanish wines. For further information contact felicia@taylorsmarket.com. Tickehttp://www.blogger.com/post-create.g?blogID=6260778418975226268ts are $30 per person.

Saturday, May 14th - Consumnes River College 2011 Foundation Gala. 6pm. Don't miss a fantastic evening of food, wine tasting, live jazz and a silent auction at CRC's, "A Taste of Jazz Foundation Gala." The 2011 Gala will wrap up our year-long celebration of CRC's 40th Anniversary of service to the community. Join us as we pay special tribute to the people, places and events that have made our first 40 years truly remarkable. Proceeds from this event will benefit the Cosumnes River College Annual Fund. $40.

Sunday, May 15th - Painting Party at the Painted Cork with Wine Tasting by Mt. Aukum at the Painted Cork in Folsom, CA. 1-5pm. The Painted Cork presents MT AUKUM WINERY! Come treat yourself to a painting party at The Painted Cork and enjoy the delicious varieties of Mt Aukum winery. Mt Aukum will be providing wine tasting beginning at 1pm and will have bottles of their wine for sale and to drink at the event! The Painted Cork will be painting the "Red Wine Glass" painting during the painting party from 2pm-5pm. Seats are being filled, so reserve yours online as soon as possible! $45.

Sunday, May 15th - Vino Velo 2011 at the Winchester Country Club (Meadow Vista, CA). 7pm. Join the Bike Auburn Committee’s Vino Velo 2011 Gala at the Winchester to celebrate the Amgen Tour of California. VIP tickets include pre-event meet & greet, 12pm-1pm with guest speakers. Special guests include “Fast” Freddy Rodriquez, Dylan Casey, Mike McCarthy, and Ken Carpenter. Enjoy food and wine from top Auburn restaurants and wineries. Listen to live Jazz by Dick Harris’ Club House Jazz Band. View a vintage and modern bicycle exhibit. Participate in a silent auction. $65-$85.

Thursday, May 19th - Concours Raduno at the Arden Hills Resort and Spa. 7-9pm. Auction, along with a selection of cars on display. Plus, wine, beer, hors d'oeuvres and live music.

Friday, May 20th - Davis Food Co-op Beer Tasting - Belgian and Sour Beers. In the Co-op Conference Room. Benefits the Acme Theatre Company of Davis. 6-8pm. $1/taste.

Saturday, May 21st - 11th Annual West Coast Brew Fest at Miller Park (Sacramento). 1-5pm. Live bands, great food, and unlimited microbrew tasting! $30 pre-pay or $40.

BevMo in Sacramento, Roseville, Citrus Heights, Elk Grove, and other local locations offers wine tastings every week. Check out your local BevMo or their website for upcoming tastings!

You can also check out Sacramento Region Wineries for a list of local wineries (most all of them have tasting hours/days), and you can view events on their calendar. Another link for local wineries can be found here.

You can also use this Google Map to view listings of local microbreweries and their locations.

If you know of other events, let me know! Happy Tastings! Many more to come this summer including whiskey and spirits!

Follow Up On "101 Whiskies to Try Before You Die"

2011-04-20T10:22:00.000-07:00

I have found some additional resources (interviews, reviews, etc.) on this book that you might find interesting.

Whiskey Boys interviews Ian Buxton
(Whiskey Boys also has a nice "Links" page to more whiskey resources.)

Cool Hunting review and some inside "scoops"

Whisky Magazine post by Ian Buxton and replies

Scotch Malt Whiskies review and sample extracts from the book

YouTube Video of Ian Buxton at the Glasgow Whisky Festival on his book and three tips

101 Whiskies to Try Before You Die

2011-04-20T09:46:00.000-07:00

Ian Buxton recently put out the book "101 Whiskies to Try Before You Die," and it is rapidly becoming one of those must-reads for whiskey drinkers. Although each of you probably has your own particular taste (or possibly even brand) that you prefer, this gives a great sampling of easy-to-find whiskies that are well worth the taste. You will probably find (as I did) that you can already check off a number of different varieties. Think of it as one large whiskey sampler! I am thinking about drinking through all 101 over the next year or two! You can probably find the book in your local library if you aren't the type to run out and buy a new book, and you can read the Amazon information on the book below:

101 Whiskies to Try Before You Die

About the Author

Ian Buxton is a former marketing director of Glenmorangie. He was elected a Keeper of the Quaich in 1991, the highest honor of the Scotch whisky industry; he is a member of the international tasting panel for the annual World Whisky Awards; and he is a liveryman of the Worshipful Company of Distillers. He writes regular columns for The Keeper, Whisky Magazine, and WhiskyEtc, and has written for the Country Life, Scottish Field, and the Times.

Product Description

A fun and accessible guide to completing an education in whiskey from a man who knows his hooch Avoiding the deliberately obscure, the ridiculously limited, and the absurdly expensive, whiskey expert Ian Buxton has scoured the shelves of the world's whiskey warehouses to recommend an eclectic selection of old favorites, stellar newcomers, and mystifyingly unknown drams that simply have to be drunk. This witty, focused, and practical guide is not an awards list or a list of the 101 "Best" whiskies in the world in the opinion of some self-appointed whiskey guru. It's simply a guide to 101 whiskies that enthusiasts really must seek out and try--love them or hate them--to complete their whiskey education. What's more, it's both practical and realistic as it cuts through the clutter, decodes the marketing hype, and gets straight to the point; whether from India or America, Sweden or Ireland, Japan or the hills, glens, and islands of Scotland--here are the 101 whiskies that every whiskey enthusiast needs to try. Slainte!

Whiskey Resources

2011-04-07T22:03:00.000-07:00

Some of these are local (Northern California), while others are nationwide whiskey resources. First, let's start with an alphabetical list of whiskey retailers, as outlined by www.WhiskyMag.com. You can visit their websites to view their whiskey selections, for ordering information, and more!

Binny's Beverage Depot

http://www.binnys.com...
Ivanhoe Castle. 3000 North Clark Street. Chicago. IL. U.S.A.. 60657
Tel : +1 773 935 9400
Fax : +1 773 935 9403

Central Liquors

917 F Street N. W.. Washington. DC. U.S.A.. 20004
Tel : +1 202 737 2800
Fax : +1 202 347 9463

D & M Wines & Liquors

http://www.dandm.com...
2200 Fillmore street. San Francisco. CA. U.S.A.. 94115
Tel : +1 415 346 1325
Fax : +1 415 346 1812

Federal Wine and Spirits

http://www.federalwine.co...
29 State Street. Boston. MA. U.S.A.. 02109
Tel : +1 617 367 8605

Garnet Wines & Liquors Inc

http://www.garnetwine.com...
929 Lexington Avenue. New York. NY. U.S.A.. 10065
Tel : +1 212 772 3211

John Walker & Co.

http://www.johnwalker.com...
175 Sutter Street. San Francisco. CA. U.S.A.. 94104
Tel : +1 415 986 2707

Kenwin Liquor Store

2182 Kensington Avenue. Snyder. NY. U.S.A.. 14226
Tel : +1 716 839 3226
Fax : +1 716 634 1297

Liquor Depot

http://www.liquordepot.co...
1010 Washington Av South. Minneapolis. MN. U.S.A.. 55415
Tel : +1 612 339 4040
Fax : +1 612 339 2132

Lovescotch.com

http://www.lovescotch.com...
317 N. Larchmont Blvd. #453. Los Angeles. CA. U.S.A.. CA 90004
Tel : +1 310-463-2225

Morrell

http://www.morrellwine.co...
One Rockefeller Plaza. New York. NY. U.S.A.. 10020
Tel : +1 212 688 9370
Fax : +1 917 464 2250

Park Avenue Liquor Shop

http://www.parkaveliquor....
292 Madison Avenue. New York. NY. U.S.A.. 10017
Tel : +1 212 685 2442

Party Mart

4808 Brownsboro Center. Louisville. KY. U.S.A.. 40207
Tel : +1 502 895 4446
Fax : +1 502 893 9847

Sam's Wine & Spirits

http://www.samswine.com...
1720 North Marcey Street. Chicago. IL. U.S.A.. 60614
Tel : +1 312 664 4394
Fax : +1 312 664 7037

Sherry-Lehmann

http://www.sherry-lehmann...
679 Madison Avenue. New York. NY. U.S.A.. 10021
Tel : +1 212 838 7500
Fax : +1 212 838 9285

Sigel's Liquors

http://www.sigels.com...
2960 Anode Lane. Dallas. TX. U.S.A.. 75220
Tel : +1 214 350 1271

South Egremont Spirit Shoppe

http://www.spiritshoppe.c...
Post Office Box 336. 71 Main Street. South Egremont. MA. U.S.A.. 01258
Tel : +1 413 528 1490
Fax : +1 413 528 6347

Spec's Liquor Warehouse

http://www.specsonline.co...
2410 Smith Street. Houston. TX. U.S.A.. 77006
Tel : +1 713 526 8787

The Whisky Shop

http://www.whiskyshop.com...
76 Geary Street. San Francisco. CA. U.S.A.. CA 94108
Tel : +1 415 989 5458
Fax : +1 415 989 5027

The Wine Source

http://www.the-wine-sourc...
3601 Elm Avenue. Baltimore. MD. U.S.A.. 21211
Tel : 410-467-7777

Town Wine & Spirits

http://www.townwineandspi...
179 Newport Avenue. East Providence. RI. U.S.A.. 02914
Tel : +1 401 434 4563

Wine & Liquor Depot

http://www.wineandliquord...
16938 Saticoy Street. Van Cuys. CA. U.S.A.. 91406
Tel : +1 818 996 1414
Fax : +1 818 996 3161

Next, we have whiskey forums! Want to talk about the latest and greatest whiskey you've had? Check out some of these sites and see what the latest whiskey buzz is all about!

Whisk(e)y
For Scotch Lovers
Islay Whiskies Forum
Scotch Malt Whisky Forum
Scotch Whisky Forum
Whisky.com Forum
Whisky et Distilleries
Whisky Magazine Forum
Whisky Whisky Whisky Forum

Bourbon
Bourbon Drinker
Bourbon Entusiast Forum
Straight Bourbon Forum

International Forums
Cask Six
Cutty Sark Scots Whisky
Der Whisky
Het Whisky forum
Whisky et Distilleries
Whiskyline.se

And a whiskey blog wouldn't be complete without highlighting some of the top whiskey blogs out there! According to www.connosr.com, these are some of the "A List" whiskey blogs that they would recommend, and include many that I personally follow as well. You can also always view regularly updated RSS feeds for some of our top blogs in the right margin of Sac Whiskey's website!

Cask Strength

A thoroughly entertaining pair who really know their whisky, Neil and Joel have just celebrated their second year running the excellent Cask Strength. Essential reading for any whisky fan.

caskstrength.blogspot.com

Whisky Fun

Malt Maniac, Serge Valentin, reminds us all that we shouldn't take whisky (or life) too seriously. This vast collection of tasting notes is peppered with musical tidbits and cultural observations. Go read.

www.whiskyfun.com

WhiskyNotes

Consistently outstanding, Ruben at WhiskyNotes is on a one man whisky tasting mission and has built up an impressive body of reviews and personal impressions. Highly recommended reading.

www.whiskynotes.be

Whisky for Everyone

A very well balanced and regularly updated blog with a real depth of content. This is a superb resource for everyone from whisky beginners to seasoned connoisseurs.

whiskyforeveryone.blogspot.com

Dr Whisky

Practicing since 2006, Dr Whisky is the blog of UK-based Canadian national Sam Simmons. The design won't set your world alight but it's all about the content here! Great stuff.

drwhisky.blogspot.com

What Does John Know

US based John Hansell, publisher and editor of Malt Advocate magazine also runs an excellent blog. Very insightful with a dedicated following of equally well informed readers. Top marks.

www.whatdoesjohnknow.com

Nonjatta

The leading english language resource for Japanese whisky - that really sums it up. Combines interesting features and imagery with a clear and informative writing style.

www.nonjatta.blogspot.com

TWE Blog

Tim Forbes from The Whisky Exchange brings you a wealth of whisky blogging goodness with everything from industry news, competitions and bit from behind the scenes at the internets' biggest whisky retailer.

blog.thewhiskyexchange.com

Whisky Grotto

Running since 2005, Johan Ronnestam combines beautiful typography with a very well structured blog. Whisky Grotto leans towards the branding and product marketing side of things.

www.whiskygrotto.com

Whisky Israel

Gal Granov's insatiable passion for all things whisky and web are realised in this well presented blog. Lots to delve into including tasting notes, polls or just he odd 'Quick Dram'.

whisky.foodnwine.co.il

Edinburgh Whisky Blog

Chris and Lucas bring you a nice balance of whisky reviews and distillery interviews. The intimate 'in your own front room' style makes this one of the most popular whisky blogs around.

www.edinburghwhiskyblog.com

Master of Malt

The chaps at MoM recently launched their blog and have hit the ground running. Features nicely written tasting notes and interesting news on the latest releases. One to watch.

www.masterofmalt.com/blog/

The Scotch Blog

Pioneering whisky blogger Kevin Erskine has been bringing us top notch whisky commentary since 2005. Still up there with the very best and well worth a read.

www.inebrio.com/thescotchblog/

Whiskey Apostle

An unrelenting collective of whiskey bloggers 'proselytizing the way of the malt'. Don't let the simple blog template put you off.

www.whiskeyapostle.com

The Master Blender

Whyte & Mackay's Master Blender, Richard Paterson, is prolific on the social media scene and its well worth dropping by his blog to see what he's up to.

www.themasterblender.com

Whisky Party

A nice blog packed with malty goodness. Mike, Mike & Dan provide essential round-ups from the whisky blogosphere as well as their own thoughts. Look out for their '40 Whiskies Under $40' feature.

www.whiskyparty.net

Whisky Host

Whisky blogging pair, Jason and Joe serve-up a bit of everything from whisky news, reviews, pairings and quirky articles. Jason now runs Guid Scotch Drink.

whiskyhost.blogspot.com

Enjoy some of these amazing resources, and happy drinking!!

Whiskies of the World Expo in San Francisco: Reviews

2011-04-02T18:04:00.000-07:00

Yes, the 12th Annual Whiskies of the World Expo has come and gone, but if you missed it this year, you can always catch it next year! Check out some of these great reviews of the event, including the tastings:

The Casks' Review
Daily Feed: The Bunrab Blogspot Review
Drink Me: Lifestyle Beyond the Glass Review
The Whisky Wall Review
Drink Hacker Review
San Francisco Bay Guardian Review

Coming up next...new, local whiskey resources!

Whiskies of the World Expo in San Francisco

2011-03-19T14:59:00.000-07:00

“Too much of anything is bad, but too much of good whiskey is barely enough.” -Mark Twain

It's that time again! The 12th Annual Whiskies of the World Expo and Artisanal Spirits Fest will be held Saturday, March 26th from 6-10pm, on The San Francisco Belle, Hornblower Yacht. As if great whiskey wasn't enough, they had to throw the yacht in there just for good measure! The SF Belle Hornblower Yacht is located at Pier 3, Embarcadero @ Washington St., San Francisco. You must be over 21 years of age to attend (obviously), and ID’s are checked at the "door." The VIP tickets are already sold out!! However, you can still purchase the general admission tickets for $110 each. This price covers general admission to the event, a grand variety of whiskies to sample, a full dinner buffet, masterclasses (see below), top deck cigar smoking including a complimentary cigar, live music, and more! Can't attend, but want to learn about the latest and greatest in the whiskey world today? You can purchase "Jim Murray's Whiskey Bible 2011" on the event's website, which is "the world’s best selling ratings guide to all types of whisky including Scotch single malt, blends, vatted malts, single grains, Irish, bourbon, rye, Japanese, Canadian, Australian, European and many others."

If you are planning to attend, I have listed the schedule of masterclasses below, and you can make a reservation (highly suggested) to attend any of these seminars. According to the website, class participants can go directly to the 6:00pm class and avoid lines, but participants must arrive 10 minutes early to guarantee their seat. MANY of the classes are already sold out!! Check the reservations website (listed below) to view which ones are still available):

WOW Masterclass/Speaker Schedule
Guarantee your spot and sign up for classes in advance: Masterclass Reservations http://www.whiskiesoftheworld.com/wow_apps/

* 6:00 Laphroaig: Simon Brooking
* 6:00 Classic Malts Mentor Seminar: Steven Beal
* 7:15 The Dalmore: Richard Paterson
* 7:15 Independent Bottlers: Ed Kohl
* 8:30 Craft Panel Discussion: Chip Tate, Rick Wasmund, Brian Scultz, St. George Spirits
* 8:30 Cigar Masterclass: Tim Wong (Rocky Patel), Ron (Serious Cigar), Surprise Guest
===========================
* 3/24, Thursday Whisky Pairing at City Club of SF: Glenglassaugh - A Distillery Reborn : Stuart Nickerson
* 3/25, Friday Dram Club Party at The Swig Whisky Bar

Even if you do not attend the event this year, if you are an avid whiskey drinker who likes to attend events such as this one, you may consider joining the Dram Club. It is $60 for an annual membership. According to the WOW website, the club is "a very exciting addition to WoW. The members have private gatherings throughout the year and enjoy special treatment and perks, such as tasting tours, and happy hours. The customary Dram Club pre-party, held on Friday before the Expo in a popular San Franciscan “Speakeasy” bar, is especially loved and cherished by the Members. The existence of the club is a perfect addition to the Expo, and makes it not just an annual event, but a unique social gathering where people have similar interests and can build lifetime relationships. Since the Expo’s new management is based locally, we plan to arrange added events and experiences for the Dram Club, and, of course, to explore more Whisky."

In addition to the perks above, Dram Club members also enjoy:

* Discounts for Whisky Dinners
* Preferred seating at Masterclasses
* Discounts on admission tickets
* Free CelticMalts Spirits Glass upon arrival at the shows
* Special Dram Club Friday Night Pre-Party on show weekend
* Dram Club Member can buy Dram Club Tickets for their friends. However, only a member can get free tasting glass and invite to Dram Club events including pre-show party the night before.
* Dram Club and VIP Expo tickets are Sold Out for the event this year. However, Dram club members can buy general Admission Tickets for $95 by sending an email to cs@whiskiesoftheworld.com to request a discount code.

If you don't want to become a member, but would still like to know what's going on in the wide world of whiskey, you can subscribe to their newsletter or follow them on Twitter or Facebook. In addition to the event's website, you can also read various press releases below:

infoBayArea.com
PRWeb.com 1 and PRWeb.com 2

St. Patrick's Day in Sacramento: Part V

2011-03-17T10:56:00.000-07:00

This post is a general listing of most of the Irish pubs (and some English pubs too) in and around Sacramento and what they are doing for St. Patrick's Day. Take your pick! If you aren't familiar with these establishments, you can view their websites through the links below and read reviews on Yelp!

de Vere's Irish Pub
(916) 231-9947
1521 L Street, Sacramento, CA 95814

Events all day long, sidewalk party, outdoor kitchen, Irish breakfast, party at the pub ($10), Irish pub food, LOTS of live entertainment, party in Cesar Chavez park ($20), drink specials, etc.

Gallagher's Irish Pub
(916) 444-3444
1201 K St # 100, Sacramento, CA 95814-3973

Fox & Goose Public House
(916) 443-8825
1001 R Street, Sacramento, CA 95811-6519

Live music (Griffin Rock Irish Celtic) at 8pm, $2 cover charge, traditional Irish pub food, Irish whiskey, Irish Car Bombs, etc.

Streets of London Pub
1804 J Street
Sacramento, CA 95814
(916) 498-1388

649 E. Bidwell St.

Folsom, CA

916.984.3706

2200 Lake Washington Blvd.

West Sacramento, CA

916.376.9066

Sacramento, Folsom, and West Sac locations, Irish pub food, Irish car bombs, Jello shots, satellite bar, St. Patty's Day t-shirts

Bonn Lair
(916) 455-7155
3651 J Street, Sacramento, CA 95816-5425

Boxing Donkey Irish Pub & Restaurant
300 Lincoln Street
Roseville, CA 95678
(916) 797-3665

Events all day long (opens at 6am), Irish pub food, live music all day, live radio broadcast, bagpipes, green beer, Irish car bombs and drink specials, no cover charge before 10am ( ), Guiness, Jameson, etc.

St. Patrick's Day in Sacramento: Part IV

2011-03-16T10:41:00.000-07:00

Yet another great St. Patrick's Day option is Brew It Up's St. Patrick's Day 2011! Start your morning with Kegs & Eggs and NOW 100.5 from 6-11am. They will feature a tasty Irish breakfast: two eggs, corned beef hash and a toasted muffin for $5 You can even add in a 10oz draft of Golden Weizen, Irish Amber, Irish Dry Stout or Irish Lager for just $1.05 more!! Get your booze at 6am - only on St. Patrick's Day!

From 11am-10pm, they will feature Dublin Pub Fare including:

Corned beef and cabbage
Beer steamed mussels
Fried Brussels Sprouts
Limerick Ham sandwiches
Bangers & mash
Lamb stew
Irish Cheddar with broccoli soup
Shepards Pie
Dublin Coddle
Corned beef hash
22 small batch beer on tap
Specials on green beer and Irish cocktails all day

From 6am-midnight (ALL DAY), you can get the following drink specials:
$4 Dirty Nellies
$4 Tullamore Dew shots
$5 Carbombs
$3 10oz drafts of Sacramento's only small-batch Irish style ale, stout, and lager
$4 pints of 16 different small-batch brews including Irish Dry Stout, Irish Amber, and Irish Lager

If you don't care for the standard Irish specials, view their extensive beer, wine, whiskey, and cocktail menu for whatever suits your fancy. Since we are the Sacramento Whiskey Drinkers, I have added their whiskey specials below:

Bourbon & Single Malt Scotch Tasting Flights
4 Tasters of Premium Whiskey or Single Malt Scotch, ½oz each

American Whiskey ($11): Jack Daniels Single Barrel / Gentleman Jack
Evan Williams Single Barrel Bourbon / Woodford Reserve Kentucky Bourbon

“The Classic Malts” ($14): Glennkinchie 12yr / The Singleton of Glendullan
Oban 14yr / Lagavulin 16yr

Blended Scotch Whisky ($14): Johnny Walker Gold / Chivas Regal 18yr
Dewars 12yr / Dewars 18yr

Finally, end the night (8pm-11pm) with live entertainment featuring NINE 8ths Irish, "Sacramento's best Irish Pub quintet." There is no cover change at all on St. Patrick's Day, but after 8pm is 21 and over crowds only. Enjoy!

St. Patrick's Day in Sacramento: Part III

2011-03-15T21:48:00.000-07:00

Another option for your St. Patrick's Day (night) involves dancing the night away. The Blue Goose Event Center/Fruit Shed in Loomis, California, will be host to the 1st (ever) St. Patrick's Day Masquerade Ball. The event will run from 7-midnight and will serve as a fundraiser for the American Cancer Society. Be sure to wear green and a mask if you plan to attend (after all, it is a masquerade) - it could also earn you a spot in their dating game. You can come as a couple, but this event definitely has a "bent" toward singles and meeting other singles (sponsored by Capital City Singles). There will be food, wine tasting, and live entertainment courtesy of Radio Active Band. Tickets are $25 in advance and $30 at the door. You can call 916-568-9663 for more information.

View Larger Mapjavascript:void(0)

St. Patrick's Day in Sacramento: Part II

2011-03-13T19:56:00.000-07:00

If you want something a little more low-key for St. Patrick's Day, check out the Harley White Jr. Orchestra at the Shady Lady Saloon. This local jazz orchestra has some great smooth tunes, perfect for sipping some whiskey and enjoying the night. They will be performing "Tom Waits For No Man," a tribute to Tom Waits from 9pm-midnight. A great bonus (if you are a night owl) is that Shady Lady serves their entire menu until midnight seven days a week!

Shady Lady Saloon is know for their classic drink recipes, hand-crafted cocktails, and their house-made ginger ale, tonic, and cola. However, they also offer over twenty different types of whiskey, so there are plenty to choose from for your St. Patty's night out (or any night)! They received 4 out of 5 stars on Yelp (out of 300 ratings), and most reviewers recommend their fried green tomatoes and apple crisp (if you're hungry). One Yelp whiskey-drinker stated that "they have a good selection of whiskey, which anywhere else I'd only drink neat. But they make great Old Fashioneds and Manhattans so I will sometimes get one of those. The drinks are made perfectly and with attention to detail."

Daylight Savings and Shamrock Run Tomorrow!

2011-03-12T20:57:00.000-08:00

Just a quick note to let you know that the Shamrock Half Marathon is tomorrow morning! ...AND don't forget to turn your clocks forward tonight (ugh!), as it is daylight savings time (a tradition we should do away with)! I am not personally taking part this year but have some friends and family that are running, so we will probably find ourselves cheering along the course somewhere! The first wave starts at 7:45am, second at 8:05, and the final wave at 8:30. It starts and ends at Raley Field - all roads will be open by 12:30pm! I have included the "best places to spectate" below (according to www.shamrocknhalf.com)

Best places to spectate

2.25 miles - 10th St. & Capitol Mall (round). In front of the Capitol. Live music here. Expect runners from 7:58 AM to 9:15 AM.

2.75 miles - 13th St. between L St. and J St. The "Heads". Expect runners from 8:00 AM to 9:25 AM.

3.25 miles - 14th St. & E St. Shine coffee shop. Live music here. 8:03 AM to 9:35 AM.
7 miles - Discovery Park Archery Range. Enter Discovery Park off Natomas Park Dr. Note their may or may not be parking charges that day in that location. You can park across Garden Hwy at the business park and walk over. Live music here. Expect runners from 8:22 AM to 10:50 AM.
8 miles - Jiboom St. Bridge (green bridge) - In Discovery Park. Expect runners from 8:28 AM to 11:10 AM.

9.25 miles - Old Sacramento on 2nd St. Expect runners from 8:35 AM to 11:35 AM.

9.75 miles & 11.5 miles - Front St. and Riverfront Promenade. View runners coming from both directions. Live music here. Expect runners from 8:37 AM to 12:20 PM.
Finish line - Raley Field. Watch runners enter the field and run to the finish and see them on the big screen. Expect runners from 8:56 AM to 12:52 PM.

St. Patrick's Day in Sacramento: Part 1

2011-03-12T20:33:00.000-08:00

Combine Cesar Chavez Park and deVere's and you get the biggest St. Patrick's Day party in the Sacramento area! However, if you are looking for a new event this year (or something smaller or more intimate), we will be featuring various events from now until Thursday, so that you can pick the event that seems most appealing to you. There is a full website dedicated to the de Vere's party where you can buy tickets for all of the day's events. Events will be happening all day long and are listed in two parts below (courtesy of the Sacramento Bee):

Part I: de Vere's St. Pat's Pub Party 2011

Join us on St. Patrick’s Day for the ultimate authentic-Irish
experience. At de Vere’s Irish Pub, you can enjoy the beautiful
woodwork, family heirlooms, friendly banter, and of course, the perfect
pint of Guinness (a specialty we’ve mastered).
Our pub doors will open at 8am—and our famous Irish coffees will be piping hot and ready to serve.
At 11am, we will close down the sidewalks and open our outside
venue, which will include an outdoor kitchen serving traditional Irish
fare (like corned beef and cabbage) and a stage featuring live
entertainment throughout the day.
Bring your friends and family to celebrate St. Patrick’s Day in true Irish fashion.

PUB Line Up
8:00 Am : Pub opens
11:00 Am : Our extended sidewalk party area opens
12:00 PM : Authentic corned beef and cabbage lunch
  2:00 PM : Cover-charge for the party begins
  2:30 PM : Pipes and Drums
  3:30 PM : Kennely School Dancers
  4:30 PM : Nine-8ths Irish
  7:00 PM : Kennel School Dancers
  8:30 PM : Whiskey and Stitches

Part II: St. Patrick's Day Party in the Park

Thursday, Mar 17 10:00a to 10:00p
at Cesar Chavez Plaza, Sacramento, CA
Price: $25 at the door, $20 in advance

You know that Amazing St. Patricks Day party that de Vere's throws every year? (The one that inevitably sells out with a line down the block!?) This year, we're making sure that there's room for you and all your friends by moving the party to Cesar Chavez Plaza! The de Vere's 3rd Annual St. Patricks Day Party is going to be bigger and better than ever! This year, de Vere’s Irish Pub and the Downtown Sacramento Partnership (DSP) are teaming up to host Sacramento’s biggest St. Patrick’s Day event at Cesar Chavez Plaza at 10th & J streets. The de Vere's St. Patrick's Day Party in the Park will be going strong all day long on St. Patricks Day, March 17 from 10 am to 10 pm. Tickets are $20 in advance / $25 at the door. (Please note: This is a 21 and older event. Id required at the door.)

Support a great cause: Proceeds from the event will benefit Maryhouse, a daytime women and children’s homeless shelter at Loaves and Fishes. Maryhouse provides much needed support and services for this
vulnerable population including the Hot Breakfast Meal Program and crisis counseling.

Event details: Sacramento's largest St. Patrick's Day party will feature food from local restaurants, signature irish drinks, and live entertainment throughout the day. See Irish dancers, Sacramento Firefighters Pipes and Drums, and live performances by local bands Nine 8ths Irish, Whiskey and Stitches, and the Black-Eyed Dempseys. The evening will end with headliner and San Francisco U2 tribute band, Zoo Station.

A baby later...and we're back!

2011-03-12T19:15:00.000-08:00

I must admit that this blog started as my "baby," but I soon found out that I was going to have our first baby, and as you may have guessed, I decided it would be in his best interest to lay off the whiskey for the most part! Well, time has passed, and we now have Mr. Jack Henry, and I am anxious to start writing for Sacramento Whiskey Drinkers again! I figured that St. Patrick's Day (week) was a great time to start...so check back tomorrow for all of the local events that you can enjoy this upcoming week!

Single Malt Scotch Whiskey Tasting Summary

2010-04-20T17:04:00.000-07:00

Sorry for the delay in posts...more on the whiskey tasting! As you can see, the last post was simply the photos of the whiskey tasting event. They say a picture's worth a thousand words, so I figured I didn't need to add text for that post. However, I was going to give you a quick summary of the events of the evening. The tasting started around 5:30pm, and Ed Kohl presented a great slideshow on what single malt whiskey is and it's complete distillation process from start to finish. Of course, along the way, there was plenty of whiskey tasting and amazing appetizers, courtesy of Cafe Americain. I have included a list below of the nine whiskeys that were offered that evening:

1. 1999 Auchenntoshan, Lowland 10 Yr (Bottled Un-Chillfiltered @ 92 Proof)
2. Edradour, Caledonia, S. Highland 12 Yr (Bottled Un-Chillfiltered @92 Proof)
3. 1992 Strathmill, Speyside 16 Yr (Bottled @86 Proof)
4. 1990 Dalmore, N. Highland 18 Yr (Bottled @ 86 Proof)
5. Isle of Skye, Island 8 Yr (Bottled @ 86 Proof)
6. 1991 Highland Park, Island 17 Yr (Bottled Un-Chillfiltered @ 92 Proof)
7. 2001 Laphroaig, Islay 8 Yr (Bottled Un-Chillfiltered @ 92 Proof)
8. 1991 Glen Elgin, Speyside 15 Yr (Bottled Cask Strength @ 119.2 Proof)
9. Kilchoman "Inaugural Release" @ 92 Proof (Review in the Malt Advocate)

The presentation itself was highly informative, and Ed introduced what may seem like an uncouth method of whiskey tasting - adding water to the whiskey! The whiskeys were served in wine glasses (which he prefers), and in much the same way that a wine should be decanted, a good whiskey has spent many long years in a barrel, and needs to have the flavors "opened up."

After tasting the first eight whiskeys listed above, Ed introduced Anthony Wills of Kilchoman, the first NEW distillery in Scotland in well over 100 years, which has been built from the ground up. They follow the traditional approach to whiskey-making, growing all of their own barley on site (only distillery in Scotland to do that)! Not only that, but they are creating amazing 3-year-old single malt scotches! That's right...only three years old, and it already has a magnificent flavor, rich in peat and various other subtleties (#9 on the list). It was hard to believe it was so young! Look for Kilchoman to be released in the United States in Fall 2010!

Great night! If you haven't done a whiskey tasting before, I highly recommend it!

Pictures from the Single Malt Whiskey Tasting at Cafe Amercain

2010-04-11T21:51:00.000-07:00

Reminder: Whiskey Tasting and The Capitol's First Bohemian Ball Tomorrow!

2010-04-09T21:21:00.000-07:00

This is just a quick reminder that the single malt scotch whiskey tasting hosted by Cafe Americain will take place tomorrow from 5-9pm! There is a new write-up by the Sacramento Press on this event, the restaurant, and the Bohemian Ball to follow.

The Bohemian Ball, Masquerade, and Afterparty looks like it will be quite a unique event for the Sacramento area. It takes place just downstairs (1023 Front Street "Booth Building," Old Sacramento, California, 95814 ) from the whiskey tasting and starts immediately afterward. Here is the agenda and ticketing information in case you are interested in extending your evening into an all-night outing (although I personally plan to get some sleep):

MAIN STAGE:

8pm-9pm DJ I-Self/DJ J-Dubz
9pm-9:10pm Sizzling Sirens
9:15pm-10:30pm DJ Cyril Noir
10:25pm - 10:30pm Black Kat Kabaret
10:40pm-10:45pm Dark Garden Fashion Show
10:50pm-12:20pm Jeff Stott (LIVE)
12:20am-1:20am DJ Rhythmystic

PATIO:

9pm-10:30pm Tzar's feast
(organic royal food served buffet style)
9:20pm Simona firedance
9:25pm Shaune firedance
9:30pm-9:40 pm Obsidian Butterfly firedance
12:15am -12:35am Obsidian Butterfly Grand Finale

AFTERPARTY:

1am-1:10 am
Sizzling Sirens
1:10am - 2am DJ Cyril Noir
(1:30am Black Kat Kabaret)
2:10am-3:00 am DJ Rhythmystic
(2:30am-2:40am Fire eating and Bellydance by Leona)
3:10-4am DJ JDubz
4am-5am Ambient music set by DJ JDubz/ DJ ISelf

The Ball:

$25.00 advance, $30.00 at the door

Sultry - The AfterParty:

$10.00 advance, $15.00 at the door

Hands-On Distilling Class in the Bay Area

2010-04-08T21:00:00.000-07:00

I've seen a lot of home-brewing classes and even wine-making classes out there, but I hadn't come across many distilling classes. The ones I did find were primarily based overseas, and although I'm sure that some of you would find it worth the money and the journey, I wanted to see if anything more "local" existed. That's when I found the American Distilling Institute, based out of Petaluma, California. Located at Stillwater Spirits/Distillery (611 2nd St.), their next class runs from May 30-June 4, 2010, and the $3500 tuition, room, and board fee includes:

•Five night stay at the Metro Hotel (one block from Stillwater) and all meals (we have a good cook for the week)
•Tours of St. George Spirits Distillery, Distillery 209 and the finest San Francisco Whiskey bars
•Distiller Jordan Via (Stillwater Spirits) on brewing, distilling and maturation
•Brewer Bill Owens (ADI) on mashing and fermentation to create wash
•Moylan's Brewery & Restaurant creation of wash in action
•Legal session on how to obtain a DSP
•Learn how to operate a Moonshine-style pot still and a five-plate Christian Carl Still
•Whiskey, bourbon & moonshine tasting daily
•Proofing session and hands-on bottling experience

The American Distilling Institute's last class ran from December 6-11, 2009 and the itinerary was as follows:

Sunday 2:00 PM Check-in: Metro Hotel (508 Petaluma Blvd S. Petaluma, CA 94952, (707) 773-4900)
12/6/09 4:00 PM Reception / Mash-in Demonstration: Barley & Rye to Make Whiskey
5:00 PM Bourbon Tasting with Andrew Faulkner, ADI
6:00 PM BBQ at Stillwater Spirits

Monday 7:00 AM Coffee at Stillwater Spirits
12/7/09 9:00 AM Bill Owens, ADI, Mashing In
10:30 AM Bus to St. George Spirits/Hangar One Distillery, Alameda, CA
11:30 AM Lunch and Tour St. George Spirits/Hangar One
2:00 PM Ferry to San Francisco
3:00 PM Tour Anchor Distilling Co.
6:30 PM Whiskey Tasting at Elixer (3200 16th St) and Alembic (1725 Haight St)
8:00 PM Bus Returns to Petaluma

Tuesday 7:00 AM Coffee at Stillwater Spirits
12/8/09 8:30 AM Attorney Lynne Carmichael, Hinman & Carmichael, Licensing Your Distillery
10:30 AM Bus to Moylan's Brewery & Restaurant, Novato
11:30 AM Denise Jones, Brewmaster at Moylan's Brewery, on Whiskey Wash Production
12:00 PM Lunch at Moylan's Brewery & Restaurant
2:00 PM Bus to Cahill Winery, Sebastopol
2:30 PM Tour Cahill Winery, Barrel Charring Demonstration, Whiskey Tasting & BBQ
7:00 PM Bus Returns to Petaluma

Wednesday 7:00 AM Coffee at Stillwater Spirits
12/9/09 9:00 AM Jordan Via, Stillwater, PowerPoint, Whiskey Pot and Column Distillation
11:00 AM Jay Skovbjerg, Anton Paar, on Density Measurements
12:00 PM Lunch at Stillwater Spirits
1:00 PM John Zanini, Owens-Illinois, Custom Glass
2:00 PM Students Distill Whiskey Wash (sidebar: Labeling & COLA Process)
3:00 PM Students Distill Whiskey Wash (sidebar: Maturation)
4:00 PM Mike Nicholson, TCW / Complete Winemaker, Equipment & Supplies
5:00 PM Absinthe Tasting by Peter Schaf, Absintheur
6:30 PM Catered Dinner at Stillwater

Thursday 7:00 AM Poached Eggs Breakfast with Coffee at Stillwater Spirits
12/10/09 9:00 AM Jordan Via, Stillwater, Stripping & Spirits Distillation
10:00 AM Students Distill Whiskey Wash (sidebar: Distilling Recordkeeping)
11:30 AM Lunch at Stillwater Spirits
1:00 PM Speaker TBA
2:00 PM Students Distill Whiskey Wash (sidebar: Proofing)
3:00 PM Students Distill Whiskey Wash
5:00 PM Moonshine Tasting with Andrew Faulkner
6:00 PM Dinner at Turkish Restaurant

Friday 7:00 AM Coffee at Stillwater Spirits
12/11/09 8:30 AM Jordan Via, Stillwater, Distill Fermented Wash into Moonshine (Unaged Whiskey)
9:00 AM Students Distill Whiskey Wash
11:00 AM Lunch
12:00 PM Airport Shuttles

If you're interested in registering for the upcoming class (next month), you can fill out the .pdf application form.

There are a lot of great books and websites out there for do-it-yourself distilling and whiskey-making as well, but sometimes the environment and camaraderie of a classroom, as well as the social connections and hands-on expertise, help encourage your all-around whiskey skills. I will leave you with some other links for domestic and international distilling courses/programs that you can check out for yourselves:

Dry Fly Distilling School (Spokane, WA)
Distillique (South Africa)
American Distilling Institute (Louisville, KY)
The Institute of Brewing & Distilling (United Kingdom)
The Institute of Brewing & Distilling (Asia Pacific)

Whiskey Pairings: Chocolate, Cigars, Cheese and More!

2010-04-06T20:41:00.000-07:00

There are some things that you expect to go with a good whiskey...like good cigars. But many people find a rich combo in whiskey and chocolate or whiskey and cheese as well. In an article entitled "Whiskey and Cigar: Pairing Life's Luxuries," Jenn Jordan claims that "single malt Scotch is the perfect drink to take out for a smoke." She goes on to say that in the same way that cigars from different regions have different flavors, single malt scotch stands out because it is processed through a single distillery using primarily barley. "There are two main routes to take when complementing single malt Scotch. The first route couples a mild cigar with a mild single malt Scotch while the other route couples a strong cigar with a strong single malt Scotch." Some of her suggested combos include: A Highland Park Single Malt Scotch and a La Flor Dominicana, a Lagavulin Single Malt with the Joya De Nicaragua Antano 1970, a Dalwhinnie Single Malt Scotch and a La Aurora 100 Anos, and a Single Malt Laphroaig Scotch and a Macanudo cigar.

On the flipside, Denis K. from CigarInspector.com prefers a "mild single malt lighted with a medium/full-bodied cigar (preferably, Cuban)"; his example - A Cohiba Siglo IV and a glass of Highland Park Single Malt Scotch or a Partagas D 4 and a Lagavulin Single Malt Scotch.

One of my favorite articles, however, reviews 11 different rye whiskeys with one Sancho Panza Caballero cigar apiece: the Rittenhouse Straight Rye, Stephen Foster Kentucky Straight Rye Whiskey (80 proof), Pikesville Supreme Straight Rye Whiskey (80 proof), Old Overholt Straight Rye Whiskey (80 proof), Jim Beam Straight Rye Whiskey (80 proof), Wild Turkey Real Kentucky Rye Whiskey (101 proof), Old Rip Van Winkle Old Time Rye (90 proof), Van Winkle Family Reserve Rye (95.6 proof), Sazerac Kentucky Straight Rye Whiskey (90 proof), Classic Cask Hand-Crafted Single Batch (90 proof), and the Old Potrero Single Malt Straight Rye (125.2 proof).

WHISKYhost Blog features a different whiskey and cigar pairing every month on their blog. The most recent pairing (#8), pairs a Carlos Torano 1916 Cameroon with a Glen Ord 30 Year Old whiskey. You can view their blog archive by month (for the last eight months) to read all eight featured pairings. But enough about whiskey and cigars...

What about whiskey and cheese? Although I am from California, I would have to say that I am a big fan of Wisconsin Cheese's "Cheese Cupid" website. It is just what it sounds like: a love affair between drinks and cheeses. You can choose your drink of choice, and it will pair it with the perfect cheese, or you can take the reverse route and choose your favorite cheese, and it will do the drink pairings. If you choose "scotch," the results are as follows: opinionated and not easily pleased, scotch doesn't waste time on those unwilling to fulfill its every need. The "cupid" cheeses for scotch include blue, cheddar, gouda, gruyere, and parmesan.

And what about chocolate? There are definitely some interesting chocolate and whiskey recipes out there. Check out the Chocolate and Whiskey Liqueur recipe, the Chocolate Whiskey Ball recipe, and the Bittersweet Chocolate Irish Whiskey Cake. In addition, you can watch this video clip featuring chocolatier Paul Young, who explains why whiskey and chocolate make such a great combination!

In addition, you should definitely check out SipSmokeSavor and their section on scotch and food pairings. There are lots of great pairing sites and articles out there! Go see what you find and share with the rest of us :)

Whiskey Distilling: Illegal? Dangerous? Happens All the Time?

2010-04-05T12:55:00.000-07:00

Today I'm going to let another article speak for itself. This is from CHOW, and it discusses the whiskey distilling "underground." They talk about who is doing it, what happens if you get caught, whether or not it's dangerous, etc. See what you think. I know most whiskey drinkers would agree that it's silly, if not a downright outrage, that you can make wine and beer but not spirits without undo process of the law. Here is the article:

[White-Collar Moonshine
The urban gourmet gets into home distilling
By Lessley Anderson

When he gets off work, John Sherwood, 28, makes whiskey. The culinary school graduate and café manager buys a type of processed corn at a home-brewing store, ferments it with water and yeast, and runs this “mash” through a still. He barrels the resulting corn liquor to age. He’s accumulated 20 gallons that he hopes will be transformed from hootch to mellow whiskey by New Year’s Eve 2009.

"I want to make a quality, higher-end whiskey—not like Jack Daniel’s," says Sherwood, who, like the other home distillers interviewed for this story, asked that his real name and that of the large Northern California city in which he lives not be used, for fear of federal prosecution.

This moonshine still was bought legally and can be used for distilling water or essential oils. Moonshining, the criminal act of distilling your own spirits, is typically associated with hillbilly rebels from the rural South or bathtub-gin swillers from Gatsby-era Prohibition. But recently, distilling’s become the hobby du jour of urban dwellers with a geeky interest in fine food and drink. Gone are the days of using a car radiator as a condenser and a campfire as your heat source. Many of today’s yuppie moonshiners buy their stills online, and learn how to use them from friends, Web-based forums, and small-press books. And though corn liquor is still a classic, felonious foodies are experimenting with everything from brandy to absinthe. For example, in Berkeley, California, musician Allan Crown, 48, spikes his after-dinner espresso with grappa he distilled from grape seeds and skins left over from a friend’s winemaking.

“We go to these conferences on distilling at Cornell University Cooperative Extension, geared towards commercial distillers and labs, but you’ll get these [moonshiners] who are dedicated, bordering on fanatical, just doing it at home. They’ll come up and want to tell me all about what they’re making,” says Ralph Erenzo, who along with co-owner Brian Lee runs craft whiskey distillery Tuthilltown Spirits, of Gardiner, New York. “They’re coming up with very interesting things.”

Carl Pincher, 50, the Chicago owner of a manufacturing company, is one such tinkerer. Along with cutting-edge home gastronomic projects, like slow-cooking meat sous-vide, he makes his own Calvados, an apple brandy, using a still he created from a 32-quart pot. Taking advantage of tips on the Internet and from a friend in Alsace, France, who makes cherry schnapps (also illegally), Pincher learned how to mash fresh apples, make hard cider out of them, and distill the cider. He’s begun adding his own twist: frozen apple juice from the grocery store mixed in for more apple flavor.

“I’m sure that in a few more years I’ll say, ‘I really make something nice and drinkable,’” says Pincher. “But right now I’m just dabbling.”

A Wild Past
Although the new breed of moonshiners is more likely to stockpile back issues of The New Yorker than firearms, they’re part of a long history of anti-government rebellion. Home distilling, illegal in most other countries (New Zealand being one exception), has had a particularly contentious history in the United States. In the early days of the republic, making whiskey was an important part of local agricultural economies, so much so that the passage of the first federal liquor tax in 1791 sparked a populist uprising. Known as the Whiskey Rebellion, it had to be put down by the National Guard.

Prohibition, in place in the United States from 1920 to 1933, fueled an underground industry of moonshining, centered in the South, that violently pitted bootleggers and smugglers against the federal tax collectors, or “revenuers.” The public suffered not only from a spike in violent crime, but also from the products of unscrupulous distillers, who frequently stretched hootch with alcohol made from sawdust and other dangerous toxins.

Making wine and beer at home became legal after Prohibition ended (wine immediately, beer in 1978), but making spirits without a commercial license remains a federal crime. Getting a commercial license is an expensive and rigorous process.

Periodic attempts to legalize spirit production for personal use (most recently in a bill introduced by U.S. Representative Bart Stupak of Michigan in 2001) have all failed. A spokesperson for the Tax and Trade Bureau, the wing of the federal government that enforces liquor-production laws, refused to offer an opinion as to why. Proponents of home distilling say it’s a matter of money: Liquor is one of the most heavily taxed consumer goods, with 32 percent of the purchase price of a bottle of booze going to state and federal taxes. That’s more than three times the tax on wine, and twice that on beer. Others suspect that moral issues are behind the law’s staying power.
“There’s this mentality of, ‘Beer and wine are good alcohols, and spirits are bad alcohol,’” says Erenzo, of Tuthilltown Spirits.

The new class of home distillers don’t see it that way. “It’s so stupid, because it’s such a fun, interesting thing, and you’re not hurting anyone,” says Ben Andrews, a cooking school instructor in Manhattan. Andrews distills brandy with a piece of lab equipment called a rotary evaporator that he bought on eBay; it uses a change in atmospheric pressure to boil his liquids, rather than heat, allowing him to get what he feels are tastier, “uncooked” flavors from his end product. “It’s really a labor of love, and the yield is so low anyway.”

Most home distillers buy a still (either a pot still or a reflux still), which cost about $500 and are legal to own. That’s because they also serve legal functions, such as purifying water and making essential oils and essences from plants for perfume. Both types of stills work on the same principle: First the “mash,” or your alcoholic base—for example, fermented apple mush for Calvados or fermented corn for corn whiskey—is heated in a pot. When the ethanol (the “good” alcohol you’re trying to isolate) reaches its boiling point of 78°C (172°F), it turns into vapor that collects in another part of the still. As the ethanol vapor cools, it returns to a liquid state. That liquid is your homemade spirit.

On average, five gallons of mash produce about a gallon of 150-proof liquor, which, using the type of small pot still favored by urban enthusiasts, can take as long as three hours.

How Dangerous Is It?
Hootch hobbyists insist that distilling’s dangerous reputation is based on misinformation, or on unsafe backwoods practices they know better than to employ. The common perception is that stills often blow up, or that it’s easy to accidentally produce poisonous liquor that can make you go blind.

“I got my start distilling in my garage at home, and I had these fears,” says Lance Winters, now head distiller at the commercial artisanal distillery Hangar One, in Emeryville, California. “But if you have a lick of common sense, you’re not risking life and limb.”
Methanol, or wood alcohol, a byproduct of distillation along with ethanol, can cause blindness if drunk in massive quantities. But, as Winters and other commercial distillers point out, methanol boils at a lower temperature than ethanol does. This means that home distillers can easily cut a lot of methanol from their end product simply by monitoring the temperature of the mash and dumping the still’s first flush of booze (known in spirits-making parlance as “the heads”), which contains mostly methanol.

“When you buy moonshine from some guy in the mountains, he’s not cutting out the heads,” speculates Erenzo. “The legendary blindness, if it even exists, is the result of drinking impure alcohol.”

Most stills are not highly pressurized pieces of equipment. The hazard is mainly in using a gas burner or other open flame as the heat source (as did backwoods distillers during Prohibition). Like smoking a cigarette at a gas station, exposing an open flame to ethanol creates the risk of explosion. (When touring the Woodford Reserve bourbon distillery in Kentucky, visitors are asked not to use flash, in the unlikely case it could ignite alcohol fumes.) But many popular stills these days plug into an electrical outlet.

“The way most stills blew up in the old days was, the revenuers would cram sticks of dynamite under them,” says Winters.

The biggest risk to high-end home distillers is getting caught. Although busting moonshiners isn’t the concern of local and federal authorities that it once was, there are still serious ramifications if you do get caught: Illegal distilling carries a potential 10-year prison sentence, and if the accused used his house as home base for the crime, it can be subject to civil forfeiture. Last year, there were three federal indictments for illegal liquor production. A spokesperson for the Tax and Trade Bureau refused to discuss details of the cases pending trial. But a Department of Justice press release revealed that one indictment was the result of an undercover sting of a father-son duo allegedly producing and selling whiskey illegally in Missouri. The other two cases were also in the South.

Still, for many hobbyists, these cases belong to a world that feels far removed.
“I know it’s illegal, but so is smoking pot, and people do that all the time and don’t get busted,” says Cameron Black, 26, from Reno, Nevada. Black works in the mortgage industry and has been making rum for the past five years, which he brings to Burning Man and drinks with his campmates at sunset. “I worry about it, but I don’t let it get in the way.”

Many high-end home distillers stress the fact that they’re not out to make money, but rather to further the culinary arts. This appears to make them feel they are standing on higher moral ground—and a safer higher ground.

“You’re allowed to do all sorts of crazy things in this country. I’m allowed to smoke a cigarette before I get on a plane and go bungee jump,” says Andrews, the brandy maker from Manhattan. But it’s illegal for him to make a little glass of brandy with notes of peach and cherry. “There are a huge raft of people who just want to make something delicious. Is that a crime?”]

Lessley Anderson is senior editor at CHOW.
Published March 02, 2007

De Vere's Irish Pub in Sacramento

2010-04-04T10:00:00.000-07:00

Offering the most extensive whiskey menu that I have seen at a Sacramento pub (over 100 whiskey/scotch offerings), de Vere's seems to be the local pub for whiskey lovers! Located in the heart of Sacramento (1521 L Street), they are open daily from 11am-2am and host a variety of events (on a weekly basis), including live Irish music/sessions, watching FIFA World Cup games, trivia night, and the Whiskey Society.

At the Whiskey Society meeting last Tuesday, March 30th, de Vere's hosted guests from the Kentucky Bourbon Distillers. Hunter Chavanne talked about bourbons (small batch bourbons in particular), and after the lecture, participants sampled Willett 6-year, 8-year, and 16-year single barrel bourbons. Jack Mootz, writer for deVere's blog, claimed that the Willet 16-year bourbon was "like drinking heaven."

You can become a member of deVere's Whiskey Society for a one-time fee of $50, and then join them every Tuesday night to expand your knowledge of Irish and Scotch whiskey. They offer one showcase whiskey at $4 for every member (changes weekly), 3-4 brands of whiskey at a discounted rate, and a unique food pairing. If you are interested in joining, you can attend their next meeting on Tuesday, April 6th, from 7-9pm, bring your initial payment, and they'll take care of the rest!

Happy Easter!

Hall, Luhrs and Company of Sacramento

2010-04-03T21:48:00.000-07:00

In my search for more Sacramento whiskey leads, I came across an interesting story. Perhaps some of you have already heard about the Hall, Luhrs and Company of Sacramento, but for those who haven't, it goes something like this...

Mr. Thomas Hall was born in Illinois on January 5, 1853. That year, his father moved to Sacramento to work on the Folsom and Placerville Railroad. This didn't pan out so well, and they left on the Yankee Blade, which wrecked off the coast of Santa Barbara. After being rescued and taken to Los Angeles, he returned to Sacramento, deciding that he was meant to stay out West. He bought a farm in Solano county and worked the farm there until he died in 1889.

Thomas grew up on the farm, gained a love for agriculture, and after his K-12 education in Sacramento, went on to the Pacific Business College of San Francisco. He became a porter at a wholesale grocery firm in Sacramento (Milliken Brothers), and after seven years, established his own business of Hall, Luhrs and Company in 1876. By the 1880s, he was the largest wholesale grocery business in the city of Sacramento.

His personal history shows a wide variety of positions and involvment, both local and global. From the military to the Masonic temple, from the freeholders to the framers of the city charter, it seems that Thomas Hall left his fingerprints everywhere.So why am I giving you a concise biography of Thomas B. Hall's life?

Well, according to Ralph Van Brocklin, an avid collector of antique bottles, "Hall, Luhrs and Co was a prolific distributor of whiskey and had at least five embossed cylinders, a couple of mini cylinders and a pumpkinseed flask. Dates of the business-- 1882 to Prohibition. Some of the early glop tops from the company (Snowflake Whiskey) are very pricey, but the tool-tops have never been hot sellers." I guess the top grocer was also the top distributor of whiskey for the locals!

I am sure that there are further investigations to be made and much more to discover about Hall, Luhrs and Company. Their name has already surfaced in a few old newspaper articles I've come across, and perhaps I will make it a side project for fun. If any of you have any information to add to their story, I'd love to hear it!

Our Taste Mackerel - #184, Hall, Luhrs and Company, California, 1885

Single Malt Scotch Whiskey Tasting & Seminar in Sacramento

2010-04-02T14:44:00.000-07:00

Next weekend, on Saturday, April 10th, Cafe Americain and JVS Imports will be hosting a single malt scotch whiskey tasting and seminar. Tickets for the event can be purchased for $55/ticket through their Paypal link or by calling (916) 498-9098. The cost includes a variety of tastings from the independent bottler, Signatory, as well as tasty appetizers from their restaurant (price does not include tax or gratuity). The Signatory Brand Ambassador, Ed Kohl, will present offerings from different regions of Scotland including: Isle of Skye, Edradour, Auchentoshan Un-Chillfiltered, Highland Park Un-Chillfiltered, Macallan Un-Chillfiltered, Mortlach 86 proof, Laphroaig Un-Chillfiltered and Ben Nevis Cask Strength.

The event will be held at 5pm at the following address:

Cafe Americain
1023 Front Street
Sacramento, CA 95814

WhiskyIntelligence.com has an article entitled, "Signatory, Isle of Skye Tasting with Ed Kohl In California - Scotch Whisky News," which lists all of his upcoming presentations (in case the Sacramento date doesn't work for you). It also gives a general whiskey biography/history for Ed Kohl himself.

I called the restaurant this afternoon, and Natalya informed me that the tasting is limited to 60 people, and they currently have eight spots remaining (make that seven - I just purchased another ticket)! Get your tickets while you can, and I look forward to seeing you there!

San Francisco World Spirits Competition

2010-04-02T09:05:00.000-07:00

The San Francisco World Spirits Competition, which was held last month (March 13-14th), recently posted their preliminary results for the double-gold, gold, silver, and bronze medals in every category. This year's competition marked the 10th anniversary of America's longest-running spirits competition - apparently 10 years is a long time for us. Thirty spirits experts tasted 1,024 spirits at Hotel Nikko in San Francisco, also making this year's competition the largest international spirits competition to date. Fifty eight countries from six continents were represented (guess Antarctica hasn't come up with a way to distill a good "spirit" to keep them warm yet).

Although the "best of show" results for each category haven't been posted yet on the official competition page, you can see the current contenders on the
results page; any spirit that won a double gold medal is currently in the final round of "Sweepstakes." Whiskeys and whiskey varieties are found on pages 21-31 of the results pdf. Not surprisingly, some of the double gold winners in various whiskey categories include: Elijah Craig Single Barrel Kentucky Straight Bourbon, Kentucky, USA ($40), Seagrams VO Canadian Whiskey, Canada ($23), Bushmills 1608 Irish Whiskey, Ireland ($100), the Grand Bark Equinoxe Blended Scotch, Scotland ($55), Ardbeg Single Malt Scotch, Corryvreckan, Islay, Scotland ($85), and many, many others.

I was not able to make it to the San Francisco area this year for the competition, but I am planning ahead for the 2011 competition. You can view pictures of the competition/judging at Martha Bruce's Photography website. Stayed tuned to the competition website to view the final "best of" results within the next week!

Rye Whiskey and the Whiskey Rebellion

2010-04-01T09:07:00.000-07:00

A few months ago, I happened upon an interesting article while searching for the perfect birthday whiskey. Entitled "Comin' Through the Rye" by Jim Burger, this article traced the history of the Whiskey Rebellion in the 1790s, whiskey taxation, and chronicled the rise (and unfortunate fall) of many early distilleries in Maryland and Pennsylvania, and throughout the bootlegging countryside. According to his article, Pikesville Rye whiskey was one of the few "originals" to make it through the tumultuous centuries to our modern day (although it's no longer distilled in Maryland - now at Heaven Hill in Kentucky). I contacted my local BevMo to see if they had it in stock, and to my elation, there were two bottles available. I "reserved" them and headed for the store.

I like a good story to go with my drink, and there seems to be a lot of them out there when it comes to rye whiskeys. According to a Scarborough Research study in 2001, most young whiskey drinkers prefer bourbons and older drinkers prefer scotch, with Canadian whiskeys coming in third overall, and rye/blended whiskeys bringing up the rear out of the four. However, many articles published in 2009 (particularly) seem to point to a rye whiskey comeback.

In "The Comeback Kid" by Paul Clarke, he claims that "the preferred whiskey of the saloon era is re-emerging." Along with some sharp photos and cocktail recipes, he gives a short history of rye whiskey's evolution and it's increasing popularity between the 1990s and today, including many new and noteworthy rye whiskeys. It seems that whiskey drinkers are returning to their roots or at least curious about them. Attribute it to what you will: economic hardships, a longing for the simple life, or the basic necessity of a good drink. As a curious whiskey drinker myself, it sent me running for my local whiskey supplier to try an original, and this weekend I'll be going back for more. What's on the docket this time? A Monongahela rye (or Pennsylvania rye) survivor from the pre-Prohibition era (albeit not in it's altogether original form): Old Overholt (formerly "Large").

Other rye whiskey articles for your reading pleasure:
The New Whiskey Rebellion

The Whiskey Rebellion: Whiskey Taxes: The Real Thing

Rye: A classic American whiskey is coming back

Rittenhouse Rye Whiskey Named "North American Whiskey of the Year"

American Whiskey: Messin' 'Round the Old Mawn-Nonga-Heelah

Welcome Sacramento Whiskey Lovers!

2010-03-31T20:59:00.000-07:00

I have been scouring the Internet for local distilleries and whiskey forums, but I have noticed a severe shortage in both for the Sacramento area. I'll briefly share with you what I did find (upon a preliminary search), and perhaps you all can educate me further about the Sacramento whiskey-drinking sub-culture. My goal is to develop this blog into a forum of interaction where local whiskey drinkers can share their love for distilling, drinking, and discussing all things "whiskey."

Preliminary findings: First, there are the Whiskey Hills Lofts at 1818 22nd Street, Sacramento. As the name implies, these are properties...and there aren't any moonshining activities going on there that I have been made aware of. Second, there is the Wild Whiskey Saloon, which from all apparent accounts was a half-rate bar/club, which is no longer in operation (the number was disconnected when I called). Apparently they had a decent whiskey list, but not a very inviting atmosphere for the average whiskey drinker. Most Yelp bloggers out there didn't have a very high opinion of the establishment either. Third, a search for "distillery" in Sacramento, yields a hit on an establishment called "The Distillery" at 2107 L Street, Sacramento. I looked around to see if they had a website, but only found their myspace page, which made them look like more of a local band venue than anything else. I called them and found out that they "have a full bar," however they have never distilled their own whiskey. I was informed by a nice gentleman there that they simply thought it was a "cool name" about 30 years ago. When I inquired about how many whiskeys they had on their menu, they replied, "Not many." However, to their credit, they do seem to have about 3.5 stars out of 5 from their patrons. For my own purposes though, it seems that I had hit another dead end.

From what I can tell, the nearest distillery is the Hawj Brothers Distillery at 1100 Garden Highway, Yuba City (about 40 miles north of Sacramento). Beyond that, you'd have to head to San Francisco for distilleries such as Distillery No. 209 (401 Terry Francois Blvd., Pier 50 Shed B, between 3rd St & Pier 48) or Anchor Distilling/Brewing Company (1705 Mariposa Street, corner De Haro). And this is where you all come in...

It's about time that Sacramento's local whiskey lovers united. Share your favorite whiskey (or sub-variety thereof), whiskey-making recipes, local connections to distillers, etc. Let's build this network and see where it goes. I know you're out there...