First Ontario micro-distillery goes to market

Ontario Province's first micro-distillery has released its first spirit to the domestic market.

Still Waters Distillery, located in Concord, Ontario, has created a single malt vodka from two-rowed Canadian barley usin artisan distilling techniques. It is made by hand in small batches using a pot still.


Unlike most vodkas, which are produced by industrial processes from a mix of grains, Still Waters Distillery uses only single malt barley, similar to Scotch whisky. Its vodka is distilled from the grain then triple distilled.

Still Waters Vodka retails at $36.95 ($35 US) for a 750ml bottle. It is being supplied to Canadian outlets now, with a U.S. launch in the near future.

“After years of planning, we are excited to be Ontarioʼs first true micro-distillery, joining the growing artisan distilling industry in North America," said Barry Bernstein, co-founder with Barry Stein of Still Waters Distillery. “We personally produce our vodka starting with handling of the grain, through distillation and final packaging.”

Still Waters Distillery started production in March of this year. It also is making single malt and rye whiskey to be available in several years once it has matured in locally-constructed oak casks.

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Heaven Hill tops U.S. Whisky Icons

LOUISVILLE, KY -- Heaven Hill Distilleries has been voted the best distiller in the U.S. in this year's "U.S. Icons of Whisky," conducted by Whisky Magazine.

The judges said of the family owned company that it had "quietly been getting on with the job and releasing some stunning whiskies."

It distills and distributes such brands as Evan Williams and Elijah Craig bourbons.

The Icons celebrate the people and places behind the greatest whiskies in the world, with the judging process taking place in regional heats including the U.S., Scotland and "Rest of the World." Whisky Magazine, published in the UK, is the world's leading magazine devoted to such spirits.


The awards ceremony took place at Bourbon's Bistro here. The U.S. winners now go head-to-head with the Scottish and "Rest of the World" winners, and the final World Icons will be announced at a ceremony held on the eve of "Whisky Live: London" on February 25, 2010.

Winners were:

DISTILLER OF THE YEAR: Heaven Hill Distilleries

VISITOR ATTRACTION OF THE YEAR: Buffalo Trace Distillery

AMBASSADOR OF THE YEAR: Frank Coleman, Distilled Spirits Council of the U.S. (DISCUS)

INNOVATOR OF THE YEAR: Woodford Reserve

RETAILER OF THE YEAR (SINGLE): Park Avenue Liquors, New York

RETAILER OF THE YEAR (MULTIPLE): Binny's Beverage Depot, Chicago

Heaven Hill, located in Bardstown, KY, won "Distiller of the Year" honors last year from Whisky Magazine, as well as "Visitor's Attraction of the Year."

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Vodka firmament becomes star-studded

When it comes to vodka, celebrity connections pop up in any number of ways.

The celebrity mags and cable TV gossip shows keep reporting on the likes of celebrities such as Donald Trump and Dan Aykroyd appearing around the country, pushing the particular vodkas in which they have a heavy financial stake. For Trump, it's his own Trump brand -- no surprise. For Aykroyd it’s Crystal Skull, sold in a bottle shaped like a transparent skull.

Professional athletes are part of the parade, too. Football Hall of Famer John Elway has a stake in, and touts for, something called Nude Vodka. Veteran golfer Fuzzy Zoeller has Fuzzy’s Ultra Premium Vodka, which he introduced over the summer.

Then there is model/actress Elizabeth Hurley, who has been getting a lot of press from a recent UK interview in which she breathlessly revealed that now that she’s age 40 she has switched from coffee and wine to vodka as her beverage of choice to help maintain her famous figure.

Even a film classic is getting into the act. Paramount Pictures and Iconic Brands are planning a spring 2010 launch of The Godfather Italian Organic Vodka, named for the series of films.

"The celebrity niche in the drink sector these days is somewhat in vogue and lots of people are trying to do it," said Richard DeCicco, CEO of Iconic Brands. "I think Paramount is realizing what a powerful brand 'The Godfather' is. The fact that (it) has been the No. 1 grossing movie of all time, there seemed to be a nice opportunity."

But these all are just efforts in search of a market. They’re certainly not up to the track record of a certain rapper/actor/producer/clothing designer/entrepreneur of who you may have heard.

He may not hit all demographic groups, but Sean Combs (above) -- a/k/a/ Puff Daddy, then P-Diddy, now just Diddy, unless I've missed a metamorphosis or two -- connects with enough of them to help hike Ciroc vodka sales.

The many-markets mogul began promoting the French vodka just two years ago this month, and sales already have increased by 400,000 cases in that period.

Combs, widely believed to have received a share of the company in addition to major money for his efforts, will have more products to push before long.

Mark Strachan, Ciroc marketing director, has revealed that two new flavors of the grape-based vodka will be introduced to the U.S. market in early 2010: coconut and red berry.

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Texas company enters the tequila field

There's a new player on the tequila market: Dulce Vida, which has just released a complete line on a limited basis in the Austin and San Antonio markets.

"This has been a labor of agave love for the past two years," said Charlie Paulette, CEO of Dulce Vida Spirits Inc. "The spirit industry here in Texas continues to grow and gain steam."

The Austin-based company sources its organic agave from the Mexican Pacific Coast Highland region of Tepic, Nayarit. The soil and geography are very different from the better-known lowland tequila areas, and this particular region -- surrounded by both ocean and mountains -- yields larger agave plants.

Unlike most tequilas that are 40% alcohol by volume (80 proof), Dulce Vida is 50% abv, triple distilled and made with 100% single estate, organic blue agave. Its Reposado and Añejo are aged in single-barrel oak Kentucky Whiskey barrels, the Reposado for 12 months and the Añejo for 24.

The entire line is distilled and aged under the supervision of founder and master distiller Carlos Jurado at the Ansan Distillery in Santa Cruz del Astillero, Jalisco.

Suggested retail price for a 750ml bottle is $45 for the Blanco, $50 for the Añejo and $55 for Reposado.

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A celebri-quote: Elizabeth Hurley

• Actress-model Elizabeth Hurley, 44, told a reporter from London's Daily Mail that she has switched from wine and coffee to vodka to maintain her famous figure.

"I used to drink an awful lot of coffee, but I was told after the age of 40 you have to be careful with coffee and wine. I don’t miss having a glass of wine because I’ve switched to vodka.

"I don’t really like vodka that much but if I’m at a party, I have a small one with a lot of fizzy water and a huge squeeze of lime. Initially it’s like medicine but I’ve gotten used to it now."

[Go here for more celebri-quotes.]

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Maine seeks fix for tasting law glitch

Picture this.

You're in Maine with a group of friends or family and want to sample a couple of beers or spirits before making your purchase.

No problem, you think. The state legislature earlier this year passed a bill authorizing stores that sell beer or liquor to hold up to a dozen public tastings a year.

Ah, but there is a problem. A last-minute amendment to that law says tastings “must be conducted in a manner that precludes the possibility of observation by children.” It has caused all sorts of complaints from stores.

As a result, Rep. Stacey Fitts, R-Pittsfield, has introduced legislation aimed at addressing the problems, a proposal that has received the unanimous support of the Legislative Council, which reviews all bills proposed for the legislative session that begins in January.

The intent of the new law was to give sellers of spirits and specialty brews the same marketing tool that has helped Maine wine shops draw additional customers. But, since it went into effect in September, vendors have gone through all sorts of machinations to keep children from seeing any tasting activities.

For example, Leslie Thistle of Bangor Wine & Cheese Co. told the Bangor Daily News she has to cover her front and back door windows with black and drape a sheet across the large storefront windows, giving her shop the feel of a speakeasy during her monthly tastings.

"The law also means that she could be found in violation if a parent with children in tow comes into her shop to purchase a bottle of wine during a tasting event," the newspaper said. "She also pointed out that there are no laws shielding children from the sight of people drinking alcohol while seated on a restaurant’s outdoor patio."

Other wine and beer shops have taken similar steps to cover their windows or discourage minors from seeing inside during an event.

“Many stores that traditionally never had a problem conducting wine tastings are being hurt by this onerous requirement,” Fitts said in a statement. “My bill would instead mandate that a sign be placed at the entrance to an establishment when an event is being held, so all patrons are aware of the taste-testing.”

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Drinking to the beat

It's not always what's inside that counts when it comes to marketing Scotch whisky.

Ballantine's, a brand that is one of the world's top seller in its category but not often mentioned in the same breath as the most highly rated Scotches, has come up with a new gimmick to help attract attention from bar and cocktail lounge visitors, particularly the younger ones.

It's a new dark blue bottle that has a design incorporating a graphic equalizer. It gives the appearance of reacting to sound passing through it just as it would if dialed up on a computer, CD player or other device.

The container was designed by the UK agency The Core and made by a UK company called Kandoo from molded plastic. The label works by using electroluminescent technology.

The bottle currently is being used in Germany, accord to Packaging News UK, "and 35 other markets around the world have ordered the bottle, including Thailand, Mexico, Spain and Russia." No word on when it will reach our shores.

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Highland Park releasing '64 whisky

William M. Dowd photo illustration

• This is part of "Gotta Have ...", a series of occasional postings on unusual products at unusual prices.

Anyone who is into rare and limited whiskies may want to gear up to lay claim to a 45-year-old single malt about to hit the market.

Highland Park, the world’s most northerly single malt distillery, plans to release 290 bottle of the vintage whisky for retail sale at $6,275 US per bottle.

The new release is the oldest of Highland Park’s Vintage releases, which date to 1964. It will be accompanied by a full strength 40 year old version, priced at $3,764 US.

Highland Park, founded in 1798, matures its peated whiskies in sherry casks to deepen their flavor. It is the only distillery on Orkney. It malts its own barley and uses locally-cut peat.

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Makgeolli now biggest seller in Korea

The November edition of my "What Will They Think of Next?" cocktail series featured makgeolli, the traditional Korean fermented rice wine.

Now comes a report from the South Korean newspaper Chosun Ilbo that "Makgeolli is rising in popularity in Korea as more people are health-conscious even when it comes to drinking."

Couple that with the relatively inexpensive prices of makgeolli products, and you have an 87% increase in sales from January to October compared to the same period last year, with younger consumers leading the way.

According to convenience store chain GS25, revenues from makgeolli sales in September overtook those for whiskey for the first time with sales of the fermented rice wine coming in third place after beer and soju," Chosun Ilbo reports.

Makgeolli, also known as takju, is made from rice which accounts for its milky appearance. It is made by fermenting a mixture of boiled rice and water, and is about 6.5 to 7% alcohol by volume (13 to 14 proof). It was originally most popular among farmers, who called it nongju, which means "farmer liquor."

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Diddy + Ciroc = Smash hit

He may not hit all demographic groups, but Sean Combs --a/k/a/ Puff Daddy, then P-Diddy, now just Diddy, unless I've missed a metamorphosis or two -- connects with enough of them to help hike Ciroc vodka sales.

The pop music/clothing design mogul began promoting the French vodka just two years ago this month, and sales have increased by 400,000 cases in that period.

Combs, widely believed to have received a share of the compnay in addition to major money for his efforts, will have more products to push before long.

Mark Strachan, Ciroc marketing director, has revealed that two new flavors of the grape-based vodka will be introduced to the U.S. market in early 2010: coconut and red berry.

Ciroc is co-owned by drinks giant Diageo, which among other brans owns Ketel One and Smirnoff vodkas.

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A celebri-quote: Kate Hudson

• Like her mom, the actress Goldie Hawn, Kate Hudson has never been on the chubby side. Quite the opposite, as discussed in an interview with the actress in the current issue of Elle magazine. She dropped to about 105 pounds for a movie role as a terminally ill woman.

"I love my glass of wine. I love tequila.

"To be in New York for two weeks and not have one beverage! I'm not sure I've ever done that.

"I'm not, like, 110 pounds, but I'm probably heading towards that."

[Go here for more celebri-quotes.]

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What will they think of next? (November edition)

• Sometimes you have to wonder if certain cocktails are intentional, or the result of too many other cocktails. This month's trio of recipes to add to your collection come under the oddball category.


DOS RITA

This unusual concoction comes from Ruby Tequila's Mexican Kitchen in Houston, TX. Rather than a standard garnish, it has a Dos Equis beer bottle stuck neck first into the glass.

1 bottle Dos Equis beer
1 frozen margarita

Upend a chilled bottle of beer in a frozen margarita in a classic wide-mouthed glass and let it gently bubble into the slushy as you imbibe the margarita through a straw. Garnish with a slice of lime.

MAKGEOLLI COCKTAILS

Makgeolli is a traditional rice-based Korean liquor, considered the nation's oldest such drink. The milky spirit brews in clay pots, is lightly carbonated and sweet, and about as alcoholic as a good beer.

For the most part, makgeolli had for generations been relegated to farming areas where the rice was plentiful, or to low-rent bars. Now, in the capital city of Seoul, it is making a pop culture comeback.

Because it blends so well with virtually any kind of fruit and spice, most bartenders have taken to chopping up such things as mango, melon or citrus fruits into chunks and popping them into a blender with the makgeolli.

THIS IS IT

The Michael Jackson film finale, "This Is It," is getting mixed reviews. It also is getting mixed drinks at the Movie Tavern chain of cinema restaurants, most of them located in Texas.

The four specialty drinks on the "This Is It" drinks menu include the "This Is It Cooler" (Absolut Vanilla Vodka, Parrot Bay Rum, pineapple juice and a splash of Grenadine); "Dangerous" (Bacardi Rum, Peach Schnapps, cranberry juice, pineapple juice and a splash of Grenadine); "Black or White" (Island Oasis Banana, rum, Dreyer's Ice Cream, Hershey`s Chocolate Syrup, whipped cream and cherry), and the "Billy Jean"
(tequila, Finest Call Triple Sec, Island Oasis Wild Berry and Sweet and Sour).


[Go here for the archive of monthly "What will they think of next?" cocktail recipes.]

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Under the influence of T.G.I. Friday's

Police in Sheboygan, WI, may want to call this one to the attention of the TV reality show "Cops."

A man sentenced to a court-ordered intervention program because of several driving-under-the-influence convictions showed up for his regular check-in and blew an .07 on the Breathalyzer, yet denied he had been drinking.

His excuse: He had eaten a Jack Daniel's-infused steak the night before.

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Knob Creek flowing again

Knob Creek Bourbon is about to resume flowing to liquor sales points after a controversial production stoppage this summer.

Bill Newlands, president of Beam Global Spirits & Wine U.S., and Fred Noe, the seventh-generation Beam family distiller, officially restarted production at the distillery in Clermont, KY, yesterday, presiding over the opening of the first mature, four-char barrel dating to 2000.

That officially ended the "drought" of fully matured Knob Creek that was announced in the summer and blamed on sales outstripping production. The company even sent out empty bottles to spirits writers as part of the announcement.

In the views of some, however, the "drought" was a public relations gimmick, something the company steadfastly denied.

"We want to thank Knob Creek fans everywhere for their patience and understanding these past months, and promise it was worth their wait," Newlands said. "Accelerating production and compromising quality, by a few weeks, even days, was never an option we considered. Knob Creek fans have been in touch, many thanking us for doing things the right way. It is very gratifying, and validating."

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Whiskies of the World Expo changes hands

The 11th annual Whiskies of the World Expo and Artisanal Spirits Fest will be held here at the Hotel Nikko on March 27, 2010.

The consumer tasting event, which was founded by whiskey authority Riannon Walsh, will be host to hundreds of whisky expressions from major brands to small independent labels. Walsh has been succeeded in managing the event by new hosts Douglas and Lana Smith of San Francisco.

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Woodford's latest Master's Collection spirit ready

Sunday, November 1, will bring you something more than a return to Standard Time.

It is when Woodford Reserve releases the latest bourbon in its Master’s Collection, the fourth in the series of limited edition bottlings.

This one is called "Seasoned Oak Finish." It is finished, says master distiller Chris Morris (below right), in barrels crafted with wood that has been seasoned longer than any previously used in the industry.

“Of all the distillers in our industry, we are the only bourbon company that crafts its own barrels, giving us unique knowledge and control of the process,” Morris said. “As the rough oak staves are exposed to seasonal weather changes and subsequently dried, this natural cycle develops a new range of flavors in the wood.”

As Morris explains for those unfamiliar with what wood-aging does, the seasoning progression changes the wood by reducing tannins and ultimately creating a new range of flavor compounds. The staves for most bourbon barrels are seasoned for three to five months. "Seasoned Oak Finish" combines fully-matured Woodford Reserve with barrels crafted from wood that has been exposed to the outdoors for three to five years, the longest seasoning known in the bourbon industry.

Previous releases in the Woodford Reserve Master’s Collection series were the Four Grain, Sonoma-Cutrer Finish and Sweet Mash products. The spirits are released periodically at the master distiller’s discretion. They are 90.4 proof, or 45.2% alcohol by volume.

Woodford Reserve Distillery is located in Versailles, KY.

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G'Vine bartender competition has a twist

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Every now and then a new twist on an old product can be welcome. It helps shake up any complacency you have about your spirits selections.

In the matter of gin, I'd long ago fallen into a Bombay Sapphire rut. A wonderful concoction, that Sapphire. So perfect for my palate that even when I felt the urge for a change of pace I had difficulty zeroing in on another label. Until G'Vine came along.

As my "Tasting Notes" comments reflect, one of the key ingredients in this handcrafted, limited edition 80-proof French gin is the rare and subtle green grape flower. It had made G'Vine a standout since its introduction to the market in 2007.

In an effort to put G'Vine on the lips of more people, in a variety of ways, the maker has launched an international search for "the most exceptional gin bartender" as part of the G’Vine Connoisseur Program.

I'm told there already are more than 190 entrants from around the world.

The competition’s 12 global finalists will be flown to Paris and Cognac for a week of challenges, seminars and the opportunity to run their own bar at the G’Vine Spring Ball. The winner will receive $3,000 in prize money and a trip for two to Amsterdam, London and Paris to explore the past, present and future of gin.

Each entrant is required to complete an online examination process that includes five "interactive modules" which together make up an extensive overview of the gin category. The exams are supervised and graded by Philip Duff, a noted international spirits expert and owner of Liquid Solutions Bar & Beverage Consulting and Door 74 in Amsterdam. The deadline to complete all exams is December 15. Contenders also must create an original G’Vine cocktail and include it on their bar‘s cocktail list until January 31, 2010.

“Unlike other cocktail competitions where the focus is only on the end-use cocktail created by the bartender, the G’Vine Connoisseur Program is seeking a bartender with an unmatched knowledge, and creativity -- basically a bartender who is obsessed with gin," said Audrey Fort, EWG marketing and business development director.

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Ohio drinkers to get earlier start

The world will change just a bit for drinkers in Ohio tomorrow.

That's when October 18 rolls around and a new state law goes into effect, allowing the sale of wines and liquors to begin two hours earlier than now.

Restaurants, bars and carryouts will be allowed to begin sales at 11 a.m., courtesy of the state's need for revenue. The change was part of the state budget bill that recently was passed by the legislature.

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Bill's Mailbag: In search of Mongolian vodka

Q: Do you know where I can purchase Chinggis Khaan vodka in the U.S.?

I live in the New York metropolitan area, actually New Jersey. My son lives in Pittsburgh and we occasionally travel. I bought a small bottle in Mongolia and wish I could buy more.

Eileen Satkin

A: You're not the first reader to ask that question. However, even through diligent research I've been unable to come up with a satisfactory answer.

Any time I've spotted Chinggis Khaan in a cocktail lounge, it has been because someone had purchased it in Mongolia or China during their travels. The best info I can provide is to suggest you go here and inquire about buying a bottle or two.

Incidentally, despite the good word-of-mouth reviews this Mongolian product has
been getting, it sells for just the equivalent of $20 US.

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Report slams NY liquor authority

The official word is out concerning the embattled State Liquor Authority, a bumbling bureaucracy that has been assailed on many fronts. Not surprisingly, it reinforces most of the long-standing criticisms of the authority.

The first part of the New York State Law Revision Commission's two-part report on findings and recommendations notes:

The SLA's current nine-month backlog of license applications reflects a failure in the licensing process, jeopardizes public health and safety, and exacerbates the economic crisis currently plaguing New York. Small business owners, and some large ones as well, are forced to suffer ever-mounting expenses for months on end without the income generated from having these licenses. The situation deprives the state of new revenues from sales and income taxes, and it depresses the growth of new jobs in local communities.

Despite that sweeping condemnation, apparently the SLA was not found guilty of The Great Train Robbery, the hanging-chad controversy in George Bush's election, or the disappearance of Amelia Earhart.

The SLA itself was not alone in being chastised by the Commission. In a slap at some in other branches of state government, the Commission said:

"Some people, including those quite familiar with the SLA's budget, have remarked about the backlog: 'What's the big deal, the state has already banked the license fees, the applicants can wait.' This shortsighted view, to be kind, is nothing less than foolish. The 'What's the big deal‚' advocates both in and out of government basically view the SLA as a 'cash cow‚' and care little about the importance of an expeditious, careful and fair licensing process dedicated to the well-being of New York's citizenry and the State itself. ... A New York County [Manhattan] grand jury is in the midst of concluding a criminal investigation into the bribery of SLA licensing examiners by corrupt 'expediters' that is expected to be completed by the end of October. The State Inspector General is also expected to issue a report in the near future detailing the corruption and other problems in the agency."

Among recommendations made by the Commission:

• The SLA should have the authority to declare a moratorium when it deems that the backlog of licenses has ended.
• Give the SLA the needed number of employees to allow it to carry out its mission.
• The SLA should create two positions of regional manager (one for New York City, and one for Albany, Syracuse and Rochester) to oversee daily administration ... including customer service.
• Develop policies that ensure that enforcement focuses on serious violations with an impact on public safety, and more closely monitor businesses with a history of complaints and violations.
• Investigate non-economic incentives such as those adopted by other State agencies to motivate and reward staff and alter the negative agency culture that has evolved over time."
• Owners of restaurants that have a wine, beer or full liquor license pending should be eligible to secure a BYOB (bring your own bottle) permit.

You can go here to read or download Part 1 of the report. The Commission said it "will evaluate the current structure of the SLA in Part 2 of its report."

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What will they think of next? (October edition)

• Innovation is the key word in trendy cocktail bars these days. Here are a few examples of some unusual drinks I've come across in my research to add to my monthly archival suggestions.

CALIMOCHO

This oddball quaff comes from bartender Lane Ford at Starbelly, a new San Francisco bar. He says it's based on a drink popular with young people in Spain.

6 ounces Coca-Cola
¾ ounce Carpano Antica vermouth
4 ounces of a fruit-forward, full-bodied red wine

Take a classic Coca-Cola bottle. Pour out the Coke until you have 6 ounces left. Add the Carpano Antica and wine. Place bottle in shaker filled with crushed ice. The colder it can get, the better it will taste. Bendy straw suggested.

THE BOTTOM LINE

This drink was whipped up by bartender Kevin Dietrich to win the Bärenjäger Bartending Competition in New York. He had to use the sponsor's Bärenjäger Honey Liqueur.

¾ parts Bärenjäger Honey Liqueur
1½ parts Highland Park 18
1 part Manzanilla Sherry
¼ parts Cio Ciaro
1 dash Angostura Bitters
1 dash Orange Bitters

Add all ingredients to mixing glass, ice and stir strain into chilled cocktail glass.

GARDEN SOUR HOUR

Christian Sanders, bartender at The Living Room Bar in the W Hotel in Miami's South Beach neighborhood, came up with this drink to win Bombay Sapphire's recent "Inspired Bartender Search" at the Palms in Las Vegas.

1 1/2 parts Bombay Sapphire Gin
1/3 part Galliano liqueur
1/2 part lemon juice
1/2 part Triple Sec
1 part celery juice
1 thumbnail dill paste
2 dashes of orange bitters

Salt half the rim of the cocktail glass with cracked black pepper and Himalayan sea salt. Discard all ingredients into a Boston Shaker. Add ice to the top and shake vigorously for 5-10 seconds. Double fine-strain and garnish with a spring of dill.

[Go here for the archive of monthly "What will they think of next?" cocktail recipes.]

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$16K for latest Macallan-Lalique offering

William M. Dowd photo illustration

• This is part of "Gotta Have ...", a series of occasional postings on unusual spirits products.

If you have a spare $16,000 laying around, you can be the proud owner of the third offering in the Six Pillars Collection, a whiskey-and-crystal project of The Macallan and Lalique.

The first two decanters in the series were designed to reflect the Macallans Exceptional Oak Casks and Natural Colour. This one is an exceptionally rare 57-year-old single malt whisky in a Lalique Finest Cut decanter.

The decanter has been designed by the French crystal house for the Scottish distiller, with a limited edition of 400 numbered bottles on the market. This release was vatted together from two casks: a 1950 American oak sherry butt and a vatting from Spanish oak sherry butts originally filled in 1949, 1951 and 1952.

This is the second oldest Macallan whisky ever released, only surpassed in age by the 1926, a 60-year-old Scotch bottled in 1986 and sold at auction for $75,000 in 2005.

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Bill's Mailbag: Appraising Jack Daniel's collection

Q: I hope you can assist me. My father had a huge Jack Daniel's collection. It was his passion to collect Jack Daniel's (memorabilia). Sadly, he passed away two years ago. My mom has the collection at the moment.

Do you possibly have a contact of a Jack Daniel's assessor? We would love to find out what it is worth and maybe she would sell the collection.

Kind regards,

Lizelle Binneman
New Zealand

A: Well, Lizelle, you'll probably get as many different evaluations as there are appraisers when it comes to mixed memorabilia collections. The market for them varies widely, from people who collect only coasters or only bar signs or only figurines to people who collect anything with a specific name on it.

I would suggest contacting the public relations department at the Jack Daniel's Distillery in Lynchburg, TN, and ask them for the names of known, reputable collectors/appraisers. That way you'd have a much better chance of cutting through any confusion.

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On the rocks -- for real

Andrew Hellman likes his drinks on the rocks. So, he invented "rocks" that will chill the drink.

Hellman, co-founder of the tableware company Teroforma, came up with processed soapstone rocks that you store in the freezer for several hours before using. The rocks will not dilute the drink and also will not scratch glass.

The rocks, milled to the size of sugar cubes at the Vermont Soapstone company's facility in Perkinsville, VT, are sold in sets of nine in a muslin storage bag for $20. Teroforma suggests them only for small drinks or shots.

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Texas distiller makes 1st blue corn whiskey

If your ideas of drinking in Texas are based on old movies about the Wild West, you'd be forgiven for thinking there was a distillery every few miles. But, that's far from the truth.

There aren't a lot of distilleries in the Lone Star State. And one of the more interesting ones is just 19 months old.

Balcones Distilling, founded last year in Waco, has just released what it says is probably the world's first blue corn whiskey, called Baby Blue.

Chip Tate, founder of Balcones (pronounced bal-KO-nays), said the whiskey is made 100% from Hopi blue corn, distilled twice, and aged in new charred oak barrels.

Tate, a longtime brewer, said Baby Blue could legally be called bourbon, but the type of corn he used gives it a different character. As the Balcones website explains it:

"While Hopi blue corn we use has an extremely interesting history, there is really only reason one we prefer it to all other corn for our whiskey -- taste. Its gorgeous midnight blue kernels are packed with a rich, roasty nuttiness that is truly exceptional.

"Unlike most of the blue corn on the market, Hopi blue corn is not just white dent corn which has been specially crossed to give it a blue tint. There is a lot of quality corn in this category, even some nice organic examples. But in a blind taste test, we could not tell the blue from the white corn. Hopi blue corn, however, has been grown with the same rich color and flavor for thousands of years and is the only corn that could impart the rich character we require for our whisky.??Americans have innovated the use of corn in whisky since we first set foot on this continent."

Balcones also has Rumble, a rum-like spirit made from Texas wildflower honey, mission figs and turbinado sugar, in distribution.

Availability at this time is very limited. If you live outside Texas, your best bet is to contact Stephen Germer, co-founder and marketing director, directly at (512) 294-6735 for information.

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Jack Daniel's: Mmm, that's meat

Many people enjoy having a shot of Jack Daniel's with their meals. Now they can have a bite of Jack Daniel's to go with their whiskey.

Jack Daniel’s Properties Inc., the brand licensing unit of Jack Daniel’s Tennessee Whiskey, is launching a line of Jack Daniel’s ready-to-eat meat entrees.

The refrigerated products include baby back ribs, roasted beef brisket, pork loin, barbecue pulled pork and barbecue pulled chicken. They will be made using Jack Daniel’s Old No. 7 Tennessee Whiskey.

The foods are being produced by Completely Fresh Foods Inc. of Monticello, CA.

“With the launch of this premium line of Jack Daniel’s ready-to-eat meat entrees, we are furthering the long-established connection between Jack Daniel’s Tennessee Whiskey and high-quality American cuisine,” David Dorsey, vice president and director for licensing at JD's parent Brown-Forman Corp., said in a news release.

The entrees were test marketed in September 2008 in Southern California and have been expanded into such stores as Costco, Albertsons, Kroger and Supervalu around the country.

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Mexican authorities trash fake tequilas

• From the Guadalajara (Mexico) Reporter

GUADALAJARA, Mexico -- Authorities destroyed almost 25,000 containers (86,000 liters) of fake tequila last week after an operation in which Consumer Protection Agency officials traveled the Ruta del Tequila, snatching up adulterated firewater in the towns of Tequila, Amatitan, Magdelena, Teuchitlan and Arenal.

Included in the haul were liquors, cream liquors, mezcals and other beverages labled “tequila” without the proper authorization. More odious were watered down or under volume products.

Tequila distillery owners helped authorities light the blaze that destroyed the productos piratas.

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Bombay Sapphire: We are the champions

I have long felt a special relationship with Bombay Sapphire gin.

Sure, I enjoy others -- G'vine, Hendrick's, Boodles and so on, but Sapphire was my first love.

Well, it turns out the iconic infused spirit has been seeing other guys -- and gals. According to the International Wine and Spirit Record (IWSR), Bombay Sapphire has become the world’s top premium gin with a global market share of 31.7% for the 12-month period ending Dec. 31, 2008, now that all sales figures have been analyzed.

The best-performing markets for the Bacardi Ltd. product have been in the top international gin markets -- the U.S., United Kingdom, Spain and travel retail, outperforming the category in both value and volume. In 2008, Sapphire racked up a compound annual growth rate of 11.7%, according to IWSR.

Hussy.

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'Spirits of Mexico' fit to be tied

The final results are in from the "Spirits of Mexico" tasting competition just completed in San Diego. Interestingly, two categories had ties for the top award.

In the Silver/Plata category, Corazon Blanco and Nocaut Blanco tied for "best of" honors. And, in Añejo, Milagro and Oro Azul tied for the top award.

Other category toppers:

TEQUILA REPOSADO: Pueblo Viejo

TEQUILA EXTRA AÑEJO: Clase Azul Ultra

SOTOL: Hacienda de Chihuahua Silver

MEZCAL: Forever Oax Reposado

TEQUILA FLAVORS/CREAMS: Casa 1921 Cream

The competition, sponsored by The Polished Palate and owner Dori Bryant, judged 111 entries from 48 brands. It produced 44 gold medals, 40 silver and 25 bronze.

The competition was co-hosted by Robert Plotkin of Bar Media and Jack Robertiello of Drinks Ink. Entries were judged on five elements -- appearance, aromatics, flavor, mouthfeel and finish, with a rating system totaling a maximum possible score of 100 points. Riedel Tequila Crystal was the stemware of choice.

Five brands received gold medals across the board for their Blanco, Reposado and Añejo entries, including Pueblo Viejo, newcomers Nocaut and El Grado, the newly re-launched Suavemente and Hacienda de Chihuahua Sotol.

The gold medal winners in the various categories were:

TEQUILA SILVER/PLATA: Chinaco Blanco, Corazon Blanco, Corzo Silver, Don Eduardo Silver, El Grado Blanco, La Certeza Blanco, La Pinata Silver, Nocaut Blanco, Pueblo Viejo Blanco, Riazul Premium Silver, Siete Leguas Blanco, Tierras Blanco, Suavemente Blanco.

TEQUILA REPOSADO: 3 Amigos, Chinaco, Clase Azul, El Grado, Muchote, Nocaut, Penacho Azteca, Pueblo Viejo, Suavemente, T1-Tequila Uno.

TEQUILA AÑEJO: Tequila 55, Capaz, El Grado, Milagro, Nocaut, Orgullo Pueblo Viejo, Oro Azul, Pueblo Viejo, Suavemente.

TEQUILA EXTRA AÑEJO: Campo Azul, Clase Azul Ultra, Corrido, T1-Tequila Uno, 11 Años.

SOTOL: Hacienda de Chihuahua Silver, Hacienda de Chihuahua Reposado, Hacienda de Chihuahua Añejo.

MEZCAL: Forever Oax Reposado, Forever Oax Silver.

TEQUILA FLAVORS/CREAMS: Casa 1921 Tequila Cream, Gran Centenario Rosangel.

Go here for the complete list of all other medals.

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Maine's wine, spirit makers on the prowl

• From McClatchy-Tribune Information Services

CAMDEN, ME -- Maine wine and spirit makers face an uphill battle to win market share, but they are welcoming the challenge.

C.C. Peet of Cellardoor Winery in Lincolnville, Steve Linne of Blacksmiths Winery in South Casco, Bob Bartlett of Bartlett's Winery in Gouldsboro and Bob Harkins of Cold River Vodka in Freeport detailed the challenges of the wine and spirit business during a panel discussion ... at the 4th annual Maine Fare celebration.

Maine Fare's goal is to assist in preserving, protecting and sharing Maine's culinary history and resources. The event highlighted Maine products through panel discussions, tastings, exhibits and samplings. The wine and spirit panel was moderated by Jack Scully of Belfast's Easterly Wine.

All agreed that the key thing they have working for them is the Maine brand. Whether marketing wine or spirits, having a product that is made in Maine makes it easier to attract buyers.

"There is a tremendous loyalty to Maine-made and -grown foods," Scully said. "The possibility for growth in the wine and spirit field is terrific. I think the growth of Maine products both inside the state and outside the state has great potential."

All three vintners said that because wine has a certain "snob factor," it's difficult to convince buyers that wines made of blueberries and other fruits can match up with grape wines from France or California. Bartlett, who has been in the business more than 30 years, said some wine drinkers are reluctant to sample his wines simply because they are made from fruit. He said working with restaurants individually is one way of overcoming that problem.

[Go here for the full story.]

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The Lion & The Bartender

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Indian whisky overtaking No. 1 Johnnie Walker

Johnnie Walker has long held the distinction of being the world's top-selling whisky, but that title is about to be taken over by an Indian spirit.

Bagpiper will be the No. 1 seller by the end of the year, according to projections crediting huge sales in India, the world's biggest whisky market.

Johnnie Walker was founded in Kilmarnock, Scotland, in the 19th Century.

Bagpiper was created in 1976, and sells for about US$3.25 a bottle. It is made by the United Spirits company in Bangalore, India, and is owned by Vijay Mallya, who also owns Whyte & Mackay of Glasgow, Scotland.

In an interview with the Daily Record, a Scottish newspaper, Ian Bankier, chairman of The Whisky Shop store chain, said: "Bagpiper is not Scotch. Indian whiskies are made from sugar molasses with some bulk Scotch in there to flesh them out. They're nice, they're pleasant, they're sweet. But it is a completely different drink from Scotch. Really, we're comparing a moped with a Rolls Royce."

Last year, 147 million litres of Johnnie Walker were sold around the world, compared with 139 million litres of Bagpiper. However, sales of Johnnie Walker grew by just 3%, while Bagpiper's sales are growing in excess of 10%.

The Scotch Whisky Association says Bagpiper's rise is largely due to high import tariffs, which tripled the price of Scotch whisky. Campbell Evans of the SWA said:

"This isn't about the state of the Scotch industry, it has everything to do with the Indian government's tariff barriers. India has the biggest spirits market in the world and it is primarily Indian product that's sold there. The tariffs mean it's very difficult for Scotch to get a foothold in the market and addressing that is our No.. 1 international priority.... Right now, we have less than 1% of the Indian whisky market."

Speaking of Whyte and Mackay, the company is in the process of laying off about 100 workers in Scotland, blaming a sales slump in the whisky industry and a general decline in the economy.

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'Cursing Mommy' on a cocktail rant

Ian Frazier, writing in the "Shouts & Murmurs" section of The New Yorker magazine, has come up with one of the side-splittingest pieces I've read in a very long time.

In the guise of The Cursing Mommy, a female columnist he devised, Frazier lectures on the perfect cocktail and how to make it -- or find it once you've made it.

It begins this way (Warning: Salty language throughout):

"Those high-priced bartenders in their red vests and white shirts who your caterers recommended to serve at your last party may know a thing or two, but for entertaining on a smaller scale -- for parties of seven people, four, or even just one -- a few simple steps to the perfect cocktail are all you’ll ever need. Take, for example, this drink I’m drinking right now. Where the hell did I put it? I just set it down five minutes ago. I had it when I was watching the news, I know that. Now what in hell could I have done with it? O.K. -- I found it, thank heavens. I must have set it here on the stairs when I went to throw away the mail. Anyway, as I was saying, making this particular drink, which happens to be a vodka gimlet, is simplicity itself, once you know how."

[Go here for the whole piece.]

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Monster whisky bottle one for the book

If you're limited to just one bottle of Scotch, the distillers at Tomintoul, the highest village in the Highlands, have come up with just the thing for you.

They've made it into the Guinness Book of World Records by producing the world’s largest whisky bottle for their Tomintoul Speyside Glenlivet Single Malt. It holds the equivalent of 150 regular bottles.

It recently was filled by hand at the distillery in August with 105.3 litres of the 14-year-old whisky, and stands just under five ffet tall. The bottle now is on permanent display at the Clockhouse in the Tomintoul village square.

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A celebri-quote: Ricky Gervais

• British actor/comedian/producer Ricky Gervais ("The Office," "Extras") was interviewed by Bon Appétit magazine about alcohol, food and other things in his life.

Q: Any favorite indulgences?

A: Here's the bottom line. Cheese, wine and Champagne are amazing. Salt and chocolate are amazing. It's not rocket science. We're mammals -- we like fat, salt and alcohol. Mammals love alcohol.

You know, drunkenness occurs the same in animals as in adults, from mammals down to insects. Antelopes eat fermented apples and go down to the watering hole the next day and they're hung over.


[Go here for more celebri-quotes.]

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Tequila debuts at Spirits of Mexico test

Several tequila brands will be unveiled at the Spirits of Mexico Festival this week in San Diego.

T-1 (Tequila Uno), El Grado Tequila, which translates as "highest grade," and Suavemente Tequila, the first brand to win gold medals for all four entries (blanco, reposado, añejo and extra añejo) in the Polished Palate's agave-only spirits competition last year.

More than 100 entries will be sampled in blind judging this week. Dori Bryant's Polished Palate events always support charity. This year's silent auction will benefit the Sky Ranch Foundation, which next year will mark 50 years of helping troubled youths.

Seminars at the Spirits of Mexico Festival this week include video presentations, cocktail-making demonstrations, and various dinners.

Bryant today announced the scheduling of a variety of events for the remainder of the year managed by her Polished Palate organization. They are:

• 8th annual NY RumFest, Astor Center, New York, October 8.

• Polished Palate Spirits Festival as part of the Latin Food & Wine Festival in Orlando, FL, November 14-15.

• The Tampa Bay Spirits Festival at the Renaissance Vinoy Resort & Golf Club, St. Petersburg, FL, November 28.

• The Fort Lauderdale RumFest, Bahia Mar Beach Resort & Yachting Center, Fort Lauderdale, FL, December 3.

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New gin gets a grand putdown

Back in September I wrote about Brockmans Gin, the newest spirit about to be loosed upon the bar and club scene in the UK.

I have yet to try it, since it's generally available only in the UK, but I found that a commentary from the editors of CLASS magazine, dedicated to bar culture, caught my attention more than any bottle would.

They wrote:

“In the last issue of CLASS magazine we made a decision based entirely on good will -- someone obviously caught Simon [editor Simon Difford] soon after his 4 p.m. refreshing beer. As a favour to a then-unheard-of gin company we ran a page of advertising for free as they had already paid the previous publisher. We had just got our baby back and we were feeling charitable.

"Since running the advertisement, we have had the misfortune to taste their ‘gin’ and our notes are as follows:

"The producers of Brockmans take a traditional distillate made by distilling neutral spirits with fairly classic botanicals and then (in our opinion) ruin it by cold compounding a berry essence. The result is a spirit that smells more reminiscent of boiled sweets than gin. As for the palate, if you were tasting Brockmans we very much doubt you would mistake it for a gin. Why did they add that fruit essence but not a simple apostrophe? We consider it shameful to the wider gin category to label this a gin, let alone a 'premium gin.'

"We won’t be accepting this brand’s advertisements at any price. Brockmans is barred from CLASS.”

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Infusing your way from garden to glass

• The St. Petersburg (FL) Times is doing some recycling. Given the economic state of the newspaper industry and the nation's overall push for going green, that makes perfect sense. In this instance, I was particularly interested because what was being recycled was a story I wrote last year, and which was syndicated to dozens of newspapers across the nation. Since it is pretty much good every year, and they obviously liked it enough to use it again, I share it here with you.

Hacking my way through the profusion of herbs in my small but productive garden, I reveled in the fragrances of the thyme, rosemary, tarragon, cinnamon basil and other plants I was forced to cut back before they took over the adjacent patio.

What a wonderful time of year, when the upside of a wet, hot summer that plagued us in so many other outdoor pursuits is seen in such garden abundance.

Not only does it fill some inner, primal urge to grow things in rich earth, it provides inspiration for additional creativity in preparing summer food and drink.

Creating herb blends to perfume the smoke of the barbecue grill. Brightening the routine tossed salads in need of some new tastes. Finding just the right chopped leaves to blend into artisanal chevre cheeses from the local farm stands. All these are summertime givens for me, but don't forget what can be done with a deft touch to your cocktails and vodka infusions.

Not that there is any shortage of flavored vodkas on the market. Infusions are arguably the biggest thing in the world of alcoholic beverages these days. The major money is found in handling infusions at the mass-production level in factories or distilleries, not at the local bar no matter how much of a signature gimmick is created. Virtually every commercial brand of vodka, for example, offers versions infused with various fruit flavorings. Likewise with some gins, rums and even whiskies.

It is just that I prefer my own infusions, free of chemicals and trickery. Buying such concoctions may be fine for ease of use but, just as a home cooked meal can be more enjoyable than a takeout spread, doing your own infusing is a lot more fun. It certainly can lead to a more enjoyable cocktail party conversation than simply opening a bottle.

Infusions have been around for nearly as long as alcohol has been part of the human experience. Liqueurs concocted on farms, in monasteries and in laboratories give testament to the boundless imagination of amateur and professional chemists. Mead makers of the Middle Ages infused their honey liquor with herbs and spices. And, the strength of alcohol was long believed to counteract the toxic parts of certain substances favored as medicines throughout the centuries.

Alcohol can be infused with botanicals, marinated with macerated fruits, or stirred together with other potions. It can be dotted with flecks of pure gold, cloves, grains of pepper, sprinklings of cinnamon. The mixtures can be festive, imaginative, wonderful introductions to grown-up spirits. They can be used as dessert toppings, as baking ingredients or -- as many tavern owners and restaurants know -- excellent appetite-boosters and after-meal relaxers.

They can be flavored with nuts, fruits, exotic plant extracts. They can be orange, blue, black, white, red, pink, yellow, green or any other color.

If you're interested in doing some of your own infusing, the best strategy is to begin with the simplest recipes.

Get a trio of small (half-pint or so) sealable jars and run them through the dishwasher to sterilize them. Pour each about two-thirds full of a decent grade of vodka and begin the infusing process.

Use small amounts of liquid to get a better handle on the proportions of infusing material that suit your taste.

Like a particular chili pepper, such as those hot little Asian numbers? Bruise one ever-so-slightly to allow some of the oil to seep out and let it steep in a sealed jar of vodka for about 10 days. Shake it occasionally during that time, but don't unseal the jar.

Want to try a citrus style? Juices of lemons, oranges and limes are the most acidic and share their essence very well. Feel free to mix them if you're a "limon" sort of person.

If you want to try a complicated cocktail in a bottle, raise the number of ingredients to four or five, such as I do when I create my Summer Salad Vodka which I've shared with readers before. If you missed it, here it is again:

Begin with cubes of peeled, seeded fresh cucumber, add a quarter teaspoon of dried dill or a sprig of fresh thyme, a grind of fresh cracked black pepper and a squeeze of fresh lemon juice to create a refreshing infusion reminiscent of a summer salad. (For an extra kick, add two drops of Tabasco hot sauce or Tabasco green pepper sauce when you serve the drink.)

If your tastes run toward the sweeter side of the scale, your vodka can be infused with virtually any fruit. Simply bruise the fruit so its sugars and acids will leach out during the incubation period. You can speed the process by pouring the liquor over fresh-cut strawberries, kiwis, mixed fruit salad or melons.

Remember to run your infused liquors through a small-screen sieve before serving. Many a nice drink has been spoiled by the residue left from stems, seeds, leaves and skins.

One last tip: The infusing materials don't always have to be tossed away. Think of how nice some of those pieces of fruit will taste after sitting in a vodka or gin bath for a few weeks.

As additional inspiration, I share some hints from Giuliano Morandin, manager of the bar at the Dorchester hotel in London, a barman for more than 25 years and a top 10 martini maker as chosen by Tanqueray No. Ten gin. In an interview with the Financial Times of London, he said:

"Use fresh mint, use rosemary, use anything! Thyme, for example, is wonderful with most things. Quickly mash, let the oil come through. Or you can put it with crushed ice and that acts like an abrasive -- rub it in, then when you take it out, the ice smells of the herb. Add bourbon, rye, rum, whatever sweetener you have -- a bit of apricot liquor, some maraschino -- just two drops will do. Keep it simple. See what happens. Let it work its magic. Be gentle with it."

If all this doesn't inspire you to experiment and enjoy, there is no hope for civilization as we know it.

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What will they think of next? (September issue)

• This month's collection of cocktail recipes consists of a trio of new concoctions that won recent bartending competitions.

ABSOLUTLY ROCKING

Brit bartender Gianluigi Bosco created this drink to win the Flair Bartending category in the World Cocktail Championships in Berlin. The spelling of the drink is an homage to Absolut Vodka, one of the event sponsors. His flair: He wore a big felt hat and juggled apple juice and vodka bottles to the tune of “My Sharona” sung by The Knack. Go here for a video of him in action, sans hat.

3 parts Absolut vodka
⅓ part mango juice
⅓ part apple juice
2 drops vanilla extract
1 tablespoon fresh lemon juice
Lime, apple and red currants for garnish

Shake all ingredients with fresh ice, strain into a chilled cocktail glass and garnish.

GRAPES OF WRATH

Matthew Biancaniello of the Roosevelt Hotel in Los Angeles whipped up this winner in the Chartreuse Competition in LA.

¾ ounce lemon juice
½ ounce agave or simple syrup
1½ ounces Hendricks gin
½ ounce green Chartreuse
Marinated concord grapes for garnish

Muddle the grapes with the lemon juice and agave or simple syrup. Add the gin, green Chartreuse and ice; stir. Garnish with the Grand Marnier-marinated grapes.

MASALARINHA

Tad Carducci created this fragrant, Indian-inspired caipirinha recipe and was honored for it in this year's Tales of the Cocktauil competition in New Orleans.

2 ounces Leblon cachaça
3 quarters lime
1/2 ounce honey
1–2” inch peel of grapefruit
1” inch cube of fresh pineapple
1/4 tsp. garam masala powder
1/4 tsp. turmeric for color

Muddle lime, pineapple and honey. Add additional ingredients and ice. Shake and serve over ice.

[Go here for the archive of monthly "What will they think of next?" cocktail recipes.]

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World's oldest bartender retiring

• From the Associated Press

WEST VIEW, Pa. — Only minutes after Prohibition died in 1933, Angelo Cammarata, 19, served a 10-cent bottle of Fort Pitt beer to a customer in his father's neighborhood grocery.

Ever since, except for a 30-month hitch during World War II, the son of Italian immigrants has been tending bar and serving drinks. Guinness World Records dubbed him the longest-serving bartender a decade ago, and he's earned induction into Jim Beam's Bartender Hall of Fame and numerous other honors.

Now 95, he's calling it quits.

[Go here for the full story.]

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Bushmills preps rollout for new bottle

Bushmills' iconic Irish whiskey has been around for more than four centuries without a whole lot of changes. So, when the Northern Ireland distiller decides to repackage its spirits, it's news.

Bushmills' new bottle (right), which goes on the Northern Ireland market this November and then globally next March, represents an investment of $2.8 million by owner Diageo, part of an ongoing investment program that has hit $16.7 million since it acquired Bushmills in 2005.

“The new bottle highlights a lot of the quality and pride people at the distillery have been investing into this whiskey for centuries," Gordon Donoghue, Bushmills supply director said at a press conference. "It’s an Irish whiskey made by local people, and we’re delighted to be able to launch it in its home market nearly six months ahead of its global release.”

The new bottle has an embossing of both the 1608 original distillation license and the famous Old Bushmills Distillery potstill.

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A celebri-quote: Dmitri Medvedev

• It has been nearly a quarter-century since the Russian government's last major effort to slow the population's legendary and self-destructive consumption of alcohol. Now, President Dmitri Medvedev is taking up the crusade. His comments were reported in Time magazine.

At a government meeting earlier this month, President Medvedev said alcoholism has become a "national calamity," with every man, woman and child consuming the equivalent of 4.8 gallons of pure rubbing alcohol per year, according to the National Institute of Health.

"Imagine how many bottles of vodka that comes to," he said. "It takes your breath away."

[Go here for more celebri-quotes.]

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Jack Daniel's No. 1 in South Africa

Jack Daniel's Tennessee whiskey, the official drink of hip young South Africans?

True. In the nation's Top Brands survey this year, seven of the 10 favorite spirit brands were whiskies, or whiskey-based.

“The broad appeal of Jack Daniel’s stretches from biker to broker," said Joffy Senekal, marketing manager of the spirit’s local distributors, The Really Great Brand Co., in an interview with The Times of Johannesburg.

"It’s a brand with attitude and style, with a slightly rebellious undertone. It appeals to people who are independent, who prefer not to be followers and who tend to embrace the brand for its freedom and masculinity.”

No. 2 in the alcoholic spirits category is Johnnie Walker blended Scotch whisky, and No. 3 is Jameson Irish whiseky.

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Bill's eMailbag: What is a 'Screaming Viking'?

Q: I just saw a clip from one of my favorite “Cheers” episodes where Woody wins a bet against another bartender for knowing how to make a “Screaming Viking.”

Is there such a drink, and how would it be made?

– Joseph Cea

A: How do you make a Screaming Viking? Tell him Brett Favre is going to retire again.

But, on to your question. There is, indeed, such a drink. In fact, it’s been around a long time and has settled into a “classic” recipe that is a takeoff on a basic vodka martini.

2 ounces vodka
1 ounce dry vermouth
1 ounce fresh lime juice
1 celery stalk
1 cucumber spear

Stir liquids with ice, strain into a cocktail glass. Garnish with celery and cucumber and serve immediately.

Got a question or comment? Feel free to pass it along.

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Illinois alcohol taxes set to soar

Consumers in Illinois will be hit with the largest alcohol tax increase in state history come September 1. Oh, and many suppliers also plan to rase the prices of their products as well.

It reminds me of the situation a Canadian distillery official told me about during a visit to his operation a few years ago when the subject of high prices of adult beverages in his country came up.

"Why don't you find many Canadian alcoholics?" he asked. "Because no one makes enough money to be one."

In Illinois, the excise tax on alcohol is paid to the state by the manufacturer or distributor. According to the state's Department of Revenue, consumers can expect to see the tax on a six-pack of beer go up by 25% (from 10.4 cents to 13 cents), the tax on a bottle of wine go up 86% (from 13 cents to 28 cents), and the tax on a fifth of distilled spirits 90% (from 90 cents to $1.71).

That all is based on current prices. Once supplier price hikes are figured in, consumers probably will be paying about $3 more for a 1.75-liter bottle of spirits and $1 or more extra for a bottle of wine.

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Scarce Utah liquor licenses in demand

• From McClatchey-Tribune Information Services

SALT LAKE CITY, UT -- Restaurants vying for a dwindling number of liquor licenses are playing a game of chance.

On Thursday, liquor-control commissioners gave out permits to seven lucky restaurants, which can now serve all types of alcohol -- reducing the number of remaining liquor licenses to one.

Four other restaurants snapped up limited-service licenses that allow diners to order beer and wine with their meals; 11 of those permits are available this fiscal year.

"We're quickly running out of licenses," said Sharon Mackay, spokeswoman for the Utah Department of Alcoholic Beverage Control. "In the coming months, we're expecting to see some jockeying for the few licenses that are left."

[Go here for the full story.]

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John Elway goes 'Nude'

Former pro football great John Elway has made successful forays into a variety of businesses since he retired from the Denver Broncos.

First it was a string of car dealerships, then several Denver restaurants as well as philanthropic endeavors, and now it's vodka.

Elway has joined the "advisory board" of Nude Spirits LLC of Punta Gorda, FL.

The company produces Nude Vodka, which it modestly calls "an American-born ultra-premium masterpiece."

Elway’s involvement will consist of dealing with future investors, partners, and distributors.

The vodka is filtered five-times over crushed volcanic lava rock and distilled in the High Cascades of the Pacific Northwest. It debuted on the market in the Washington, DC, area in January.

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New 100-proof Scotch blend arrives

The newest blended whisky from Scotland hit our shores this month, when Black Bull was introduced at a special tasting in Manhattan.

The 100-proof expression is new to the Black Bull line, although its predecessors have been sold in the U.S. and U.K. for about 70 years. Black Bull whiskies are bottled and distributed by Duncan Taylor & Co. of Huntly, Scotland.

The limited edition is a 50-50 blend of non-chill filtered single malt and single grain whiskies aged in sherry casks for a minimum of 30 years.

The tube and bottle feature an original painting of a black bull by Scottish artist Angela Davidson.

The suggested retail price: $199, and the first batch to arrive has been limited to 600 bottles.

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Ex-Jack Daniel's distiller dead at 69

Jimmy Bedford, 69, who stepped down as master distiller of Jack Daniel's under a cloud last year, has died.

Bedford, who had a 40-year career with the company and was regarded as one of the elite distillers in the industry, was found outside a barn at his farm in Lynchburg, TN, dead apparently of a heart attack, according to company officials.

Bedford spent 20 years as the master distiller supervising the entire operation at the 143-year-old distillery in Lynchburg, the oldest registered one in the United States.

"He was a friend and colleague to so many of us," said Phil Lynch, vice president and director of corporate communications for Brown-Forman, Jack Daniel's parent company. "He was a major figure in the whiskey industry and will be missed."

When Bedford retired, he was succeeded by understudy Jeff Arnett. It later was revealed that the company asked Bedford to “retire” after a female employee filed a $3.5 million sexual harassment lawsuit against him. It was settled out of court.

At the time, Lynch was quoted by the Associated Press as saying, "We investigated it thoroughly and took strong action. He soon left the company."

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New vodkas from two 'club owners'

Add veteran pro golfer Fuzzy Zoeller to the ever-growing list of celebrities hawking a new brand of vodka.

And, don't forget Manhattan/Hamptons nightclub entrepreneur Charles Ferri who has introduced Star Vodka, named for one of his clubs, the Star Room.

Zoeller, who over his lengthy career has won the U.S. Open and the Masters, these days plays on the senior tour as well as taking time to promote his new Fuzzy's Ultra Premium Vodka, being launched at various events this summer.

The vodka plays on Zoeller's links reputation, with the front label showing a golf course in full color. Inside is a grain-based vodka at the usual 80 proof -- and labeled "ultra premium," which really doesn't mean anything in particular these days except the price point, with a suggested retail price of $28 for the 750ml bottle.

Vodka isn't Zoeller's first foray into the world of ingestible goods. The Indiana resident also has a line of barbecue spices, rubs and steak and barbecue sauces. His Web site is called Fuzz.com.

Ferri's Star brand is a gluten-free vodka made for him in the Cascade Mountains of Oregon. It is filtered through lava rock, made in very small batches.

Because of the limited production schedule, Star availability is limited two retail outlets and through the company's online purveyor.

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They still exist????

A 136-year-old organization, gathered in Wichita, KS, this week for its annual convention, has found something current to complain about.

It's the Women's Christian Temperance Union, the same all-female organization that helped push through Prohibition back in 1919.

Their complaint? President Barack Obama’s suds summit with the Harvard prof and the local cop involved in a recent dustup that immediately became a cause celebre for people who love to play the race card -- from either side.

Bunny Galladora (honest), WCTU media director, said the meeting sent the wrong message because “alcohol and conflicts are not a good combination.”

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IW&SC wine/spirits results are in

What event involves 10 weeks of blind tasting by 70 industry experts from around the globe evaluating light and fortified wines from 33 different countries across Europe, Asia, the U.S. and Canada?

If you said the International Wine & Spirits Competition you'd be right. The UK-based global event has wrapped up its Northern Hemisphere wine and spirits judging, with the Southern Hemisphere's products to be judged later in the year.

The judges awarded 102 gold medals, a number that represents just 3% of the entries.

Riesling enjoyed a resounding return with Germany taking 12 Gold medals, predominantly for this grape variety. France, Italy and Spain were the highest scoring countries judged by total medals won. New entries came from Turkey, Tunisia, Thailand, South Korea and Montenegro, with the latter plus Serbia, Slovenia, Sweden being the only four countries to win medals for each entry from their country.

Go here for the results, available by category, from the IWSC.

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What will they think of next? (August edition)

I dislike the word "ultimate" for the simple reason that it has become so misused it has lost all meaning. Rarely is anything that is called the "ultimate" actually so. Nevertheless, I do like "The Ultimate Book of Cocktails," Stuart Walton's 256-page tome first published in the UK by Hermes House in 2003. It is for the novice as well as the professional bartender, containing as it does illustrated explanations of bar equipment, glassware, all sorts of cocktail ingredients, and numerous recipes. Here is a trio of warm weather cocktails taken from that work.

MAIDEN'S BLUSH

This drink from the 1920s had two different popular recipes. One mixed gin with orange curacao, lemon juice and grenadine. This one is a bit stronger and the blush effect in the colors is more apparent.

2 parts gin
1 part absinthe
1/4 measure grenadine

Shake all ingredients well with ice and strain into an ice-cold cocktail glass.


KEW PUNCH

This concoction takes advantage of fresh summer fruits and a lot of liquid flavors.

1 part vodka
1 part sweet vermouth
1 part orange curacao
2/3 part gin
2/3 part cherry brandy
2 dashes Angostura bitters
2 parts ginger ale
2 parts sparkling lemonade
Assorted sliced summer fruits

Measure the vodka, vermouth, curacao, gin and brandy into a pitcher of ice and stir well to chill. Strain into a highball glass full of fresh ice cubes and the sliced fruits (peaches, apricots, straewberries, etc.). Add the bitters, then pour in chilled ginger ale and lemonade. Garnish with lemon twists and mint leaves.

PIRANHA

Be careful. As with virtually any cocktail using a soft drink as a main component, one can down too many of these too easily.

1 1/2 parts vodka
1 part brown creme de cacao
1 part ice-cold Coca-Cola or other cola

Pour the alcohol into a rocks glass containing plenty of cracked fresh ice and stir vigorously before adding the cola.

[Go here for the archive of monthly "What will they think of next?" cocktail recipes.]

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Contributors get PA wine vending machines

• From the Associated Press

HARRISBURG, PA -- A company that won a contract to supply state-controlled wine vending machines at no cost to the state has two investors who have given more than $400,000 combined to Gov. Ed Rendell's campaigns for governor, a Pittsburgh television station reported.

WTAE-TV reported Thursday that the two investors in Simple Brands LP are Ira Lubert and Herbert Vederman.

Vederman was Rendell's campaign finance chairman, while Lubert is an investor in two licensed slot-machine casino projects, Rivers Casino in Pittsburgh and the Valley Forge Convention Center.

[Go here for the rest of the story.]

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NJ wine/spirits tax hike in effect

Anyone who went wine or spirits shopping in New Jersey this weekend found it a different experience.

That's because August 1 was the effective date for a tax increase on the beverages -- a whopping 25% hike meant to help the state gain some footing in its battle against revenue dropoffs. The new rules do not affect beer sales/

Gov. Jon Corzine's tax proposal projected an extra $22 million per year for the state.

The tax is charged by the gallon. For distributors, the tax will amount to an extra 51 cents for a 1.75-liter bottle of whiskey, for example, and three cents for a standard bottle of wine. Precisely how much they raise prices to consumers is up to each vendor.

Jeffrey Warsh, executive director of the New Jersey Wine and Spirits Wholesalers Association, said a $6.99 bottle of wine probably would be raised to $7.49 or even $7.99 rather than the $7.02 that would cover the tax.

Thus, the extra money could help offset any reduction in sales or, in the best of circumstances, make extra money for the vendors. Higher prices for wine and spirits sold to restaurants and taverns likely would see corresponding rises.

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Connecticut targets drinkers' wallets

Connecticut is joining the parade of financially troubled state governments looking to raise revenues by raising taxes on drinkers.

Gov. M. Jodi Rell on Thursday unveiled a new two-year budget that would raise "sin taxes" such as those on alcoholic beverages and tobacco and corporation taxes by $391 million. Those, she says, are the only taxes she'll consider.

Meanwhile, the General Assembly's two Democratic-controlled budget committees passed a proposal calling for $1.8 billion in tax increases, including higher income tax rates for wealthier taxpayers.

Connecticut, Pennsylvania and North Carolina are the only states that have not yet passed a budget for the current fiscal year.

Senate President Pro Tempore Donald E. Williams Jr., D-Brooklyn, said Friday that the governor's proposal to raise the excise tax on beer, wine and distilled spirits by 10% to raise about $8.5 million over the two years "is taxing the six pack but not the six-figure salary. This is not shared sacrifice. This is Republican-style trickle down economics."

Democrats would not raise alcohol taxes, but would hike the $2-per-pack tax on cigarettes to $2.75 to collect about $142 million over the biennium.

The Distilled Spirits Council of the U.S., the industry lobbying and educational organization, called Rell's proposed tax increase on alcohol "a bad deal for recession-weary Connecticut consumers" and said allowing alcohol sales on Sunday -- now prohibited in the state -- would provide double or triple the revenue raised by the tax increase.

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Stranahan's spreading its wings

Stranahan's Colorado Whiskey is one of those limited-distribution spirits that has a strong following in its home state and a few other spots but is relatively unknown elsewhere.

That should change now that Stranahan's has signed a distribution contract with Republic National Distributing Company.

RNDC, which operates in 19 states, "will help us focus our efforts on what we do best –- making uniquely handcrafted whiskey," Stranahan's founder Jess Graber (right) said in a statement.

RNDC's area covers, alphabetically:

Alabama, Arizona, Colorado, Florida, Kentucky, Louisiana, Maryland, Mississippi, Nebraska, North Carolina, North Dakota, Ohio, Oklahoma, South Carolina, South Dakota, Texas, Virginia, Washington DC and West Virginia.

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A celebri-quote: Oscar Goodman

• Oscar Goodman, who styles himself "the happiest mayor in the world," is the bombastic mayor of Las Vegas, frequently seen out promoting his city and its wonders. He just celebrated his 70th birthday with his favorite drink at Gold Diggers bar in the Golden Nugget casino.

Q: What is the recipe for the "Good-man Martini," the official drink of Las Vegas?

A: Two parts chilled Bombay Sapphire Gin, one part chilled Bombay Sapphire Gin, a quick glance over at the dry vermouth and two stuffed blue cheese olives -— preferably on the side, so as not to take up too much space in the glass.

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Glenfiddich 50 year old? $16k, please

William M. Dowd photo illustration

• This is part of "Gotta Have ...", a series of occasional postings on unusual products at unusual prices.

William Grant & Sons Distillers Ltd. today released a half-century-old whisky it is selling for $16,000 a bottle.

The Glenfiddich 50 Year Old is being released in 500 numbered, hand-blown glass bottles decorated with Scottish silver and packaged in leather-bound cases.

"I’d expect interest from Asia to North America for a 50 year," said Campbell Evans, director of government and consumer affairs at the Scotch Whisky Association in Edinburgh. "A few might drink it, but I suspect most would keep it for the investment."

The new release is the second most expensive whisky ever, by most accounts. A 60-year-old Macallan sold for a little over $10,000 (US) in 1991 but today is valued at nearly $38,000 (US).

William Grant had aged only two casks of this particular single malt since the 1950s at its Dufftown, Scotland, facility.

Peter Gordon, William Grant’s chairman and a fifth-generation family heir, said in a statement that the Glenfiddich maker now has "more aged stock than any other distillery."

The 50-year-old will be distributed in 50-bottle lots over a 10-year period, selling at airports for two months and then at other retailers.

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Gin time at Scotch whisky distillery

The first spirit one thinks about when Scotland is mentioned is malt whiskey, hands down. But, a new Scottish gin will hit the UK market this weekend.

It is Caorunn (pronounced ka-roon), the makers of which can say with certainty that their gin tastes unlike any other and comes in a unique bottle.

The recipe is secret, as these things usually are, but International Beverage says it contains the requisite juniper berries, plus orange peel, "four traditional gin botanicals," and "five Celtic botanicals."

You and your friends can amuse yourself guessing what they might be. (Answer below.)

As to the bottle, it was designed for the branding agency Navyblue as a five-sided container "influenced by the Scottish Art Nouveau movement. ... The symbolic asterisk represents the five Celtic botanicals."

Iby Bakos, brand manager, said, "We’re extremely excited to be launching Caorunn this summer, a truly Scottish gin, the only one which is made at a working malt whisky distillery. ... We’re confident it will attract the attention of bar tenders and mixologists alike."

International Beverage already distributes several alcohol brands in the UK, including Chang beer, Speyburn single malt whisky and MacArthurs blended malt whisky.

As to those five "Celtic botanicals," they are heather, bog myrtle, rowan berry, dandelion and coul blush apple. Just what you guessed? I thought so.

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Famous Grouse losing its famous blender

The Famous Grouse and the rest of its flock will have to get along without John Ramsay (right).

The master blender has completed a handover process of more than two years that allows him to retire and Gordon Motion to take over as master blender for the Edrington Group, headquartered in Perth, Scotland.

Ramsay's is renowned for his talented nose and palate in creating whiskies bottled under the Grouse and other labels such as The Glenrothes, The Macallan and Highland Park. However, he will officially retire on July 31.

The master blender is one of the few people who knows the recipe for the Famous Grouse. Motion now has been entrusted with that secret. he also will be in charge of managing the Edrington labs and sample rooms as well as stock management and cask selection.

Ramsay told the Perthshire Advertiser, “Looking back, there are a number of highlights that really stand out, from creating Highland Park 18, 25 and most recently 40 year old expressions and moving The Glenrothes whisky to a vintage.

"I’ve had an immensely enjoyable career with The Edrington Group which has taken me all around the world and I would like to extend thanks to all of my colleagues who have been such a fantastic support."

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'True Blood' breaks out the real-world drinks

Blurring the lines between fantasy and reality is commonplace in Show Biz and The Real World.

The parade of drinks moving from fiction to reality is flowing unabated. This is the fourth time I've been able to report on such possibilities.

• The first was Pawtucket Patriot Ale from the animated TV series "Family Guy."

• The second was Booty Sweat, the energy drink created in the Ben Stiller action/comedy film "Tropical Thunder."

• The third was Slurm (motto: "It's Highly Addictive"), the official soft drink of the 31st Century, in the process of moving from the animated TV series "Futurama" to our very own dimension. Twentieth Century Fox has filed for the "Slurm" trademark which would cover (prepare yourself) "carbonated and non-carbonated soft drinks; fruit drinks; fruit juices; mineral and aerated water; bottled drinking water; energy drinks; syrups and powders for making soft drinks and other beverages, namely soft drinks, fruit drinks and tea; coffee-flavored soft drinks; Ramune (Japanese soda pops); powders used in the preparation of isotonic sports drinks and sports beverages."

And, now, courtesy of HBO's latest pop cultural hit "True Blood," comes. ... well, Tru Blood.

In the show it's a synthetic blood replacement vampires can use to avoid wasting humans. In the real world, it is a blood orange (of course) carbonated drink in a bottle that is identical to the one used in the Sunday night TV series.

A few suggested recipes for using it:

• The Fangbanger: Tru Blood and vodka.

• Death On the Beach: Tru Blood, peach schnapps, pineapple juice and vodka.

• Plasmapolitan: Tru Blood, Citron, Cointreau and fresh lime juice.

It is packaged in a four-pack, carrying a suggested retail price of $16. Tru Blood will hit the market on September 10. You can pre-order it online at HBO Shop.

The new product was unveiled at ComicCon, the annual convention that draws fans of sci-fi, fantasy and the like from every segment of society. You can see the video of the intro below:



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Van Gogh tops 'Dowd On Drinks Quickie Poll'

More than 250 votes were cast in the first Dowd On Drinks "Quickie Poll," a limited-time balloting for your favorite unflavored vodkas.

Twenty-two possibilities were listed on the online ballot form, although participants were allowed to add brands not on the original list.

Van Gogh, a super premium spirit from the Royal Dirkzwager Distilleries (above) in Schiedam, Holland, was the runaway winner.

It is handmade in small batches by Master Distiller Tim Vos through a multiple distillation process that takes six weeks. It is a family-owned business, passed down since 1891. In 2005, Dirkzwager received a Royal Appointment by Queen Beatrix of the Netherlands, for 125 years of consistent excellence and reliable quality.

Here is the Top 10 (actually, top 11 because of a tie at No. 10), with the percentage of the votes garnered:

1. Van Gogh 16.1%
2. Stolichnaya 11.9%
3. Grey Goose 9.2%
4. Ketel One 8.3%
5. Svedka 7.3%
6. Smirnoff 6.4%
Absolut 6.4%
8. Ciroc 5.5%
9. Finlandia 5.1%
10. Chopin 4.6%
Tru Organic 4.6%

Interestingly, Finlandia was not on the original ballot, but obviously fared very well with the write-in crowd.

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Do NOT try this at home

The National Cocktail Competition in Singapore each year draws some of Asia's best mixologists. And some of its showiest.

The "flair" part of the competition always is good watching, and somewhere along the way some good cocktails get created.

Take a look at this pair of videos of some flair work in the finals of this year's event. The first features "Kenny," the second one "Max."





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Diageo Korea relaunching Windsor whiskey

• From the Korea Times

Diageo Korea, the Korean arm of the world's largest alcoholic drinks maker, is preparing for the debut of a new version of its local best-selling whiskey brand, Windsor, on the global market next month ... .

"The renewed Windsor is the outcome of our efforts for years to make it a global brand," Diageo Korea CEO Kim Jong-woo said in a statement disclosing his plan for the company to launch the premium-class product in duty-free shops in several Asian countries.

Earlier this month, the company said it will focus on several new non-whiskey products, including beers and ready-mixed low-alcohol drinks. ...

The new Windsor will now have Douglas Murray as a master blender for its 12-year- and 17-year-old products. Using malts distilled at the Royal Lochnagar Distillery in Scotland, Murray will blend the signature elegant and smooth flavor of the whiskey, Diageo Korea said. The new edition also will boast a new bottle created by British designer Gordon Smith, adding a modern and cubic twist to its traditional design.

Unlike former editions, the latest Windsor will not be labeled by the year. Though its price has not been fixed, the product is likely to sell for a higher price than the 21-year-old Windsor, which is the current high-end product.

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Distillery/arts project for Upstate NY

BETHEL, NY -- Drinks and music go together very nicely, so the husband/wife team of Stacy Cohen and Monte Sachs (right) are planning on making a business of it for themselves. And, what better way to go about it than being supported through a $295,000 grant?

They are planning to build the Dancing Cat Distillery on Route 17B near Bethel Woods, a project that would include a tasting room for their distilled spirits, plus a venue for music and other art forms.

The Sullivan County Industrial Development Agency announced it secured a Rural Business Enterprise Grant for the project from the U.S. Department of Agricultural. It will purchase the distilling equipment, and lease it to the distillery. The leasing fees will go into a revolving fund used to finance other local agricultural projects.

The 5,000-square-foot building is targeted for a spring 2010 opening. Groundbreaking will take place in September, and Sachs and Cohen intend to begin production this winter. Their plans call for the production of distilled spirits utilizing crops from local farmers, as well as from on-site fruit orchards. The distillery will produce vodka, baby bourbon, gin, whiskey, brandy and grappa for sale to visitors and local establishments, and will also offer tasting tours.

"I am still amazed at the way everyone came together to make this happen," Sachs said. "There were so many people on the state, county and town level who are behind this project and played a part in the grant process. In the end, everyone in the county wins because of this renewed support of agricultural development."

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Vote for your top vodka

Vodka is, by far, the most popular "white" spirit in the world.

It tops gin, pisco, cachaça, rum, tequila ... you name it.

One of the reasons is that it is so versatile as a base ingredient in cocktails. The other is that so many distillers have been so clever marketing their brands when, some would say, there is little difference among many of them.

Bearing all that in mind, I'm interested in which vodka(s) you prefer. Join in by casting your vote below. You can votye for more than one brand, and add any others to the list.

Big Apple entries head 'Tales' awards

PDT, a New York City cocktail lounge, was named "World's Best Cocktail Bar" at the 7th annual Tales of the Cocktail convention.

Not only that. Co-owner Jim Meehan was named "American Bartender of the Year."

PDT is located at 113 St. Marks Place in Manhattan, near First Avenue.

New York magazine calls it "the hot-dog joint for grown-ups. Actually, it’s the cocktail-lounge annex to Crif Dogs, an East Village mainstay known for its deep-fried Jersey-style franks. Accessed through a vintage phone booth within Crif Dogs, PDT (short for Please Don’t Tell) is a snug, sexy speakeasy with a twist: Along with its high-quality classic cocktails and a well-chosen selection of beer and wine, patrons can order food from Crif’s kitchen next door. Oddly, it works. ...

"As well as rendering classic cocktails with unparalleled expertise, mixologist Jim Meehan (formerly of Gramercy Tavern and Pegu Club) offers up irresistible seasonal creations ... ."

The Merchant Hotel of Belfast, Northern Ireland, won three awards:

• World's Best Hotel Bar
• World's Best Drink Selection
• World's Best Cocktail Menu

Other winners:

• World's Best New Cocktail Bar: The Clover Club, Brooklyn, NY
• Best American Cocktail Bar: Pegu Club, New York City
• International Bartender of the Year: Tony Conigliaro, England
• Helen Davis Lifetime Achievement Award: Peter Dorelli, manager, American Bar, The Savoy Hotel, London

Tales of the Cocktail is an annual event held in New Orleans, where bar professionals, enthusiasts, writers, chefs and others gather to share information in a variety of seminars and demonstrations. This year's Tales ended Sunday night.

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Time for a down-to-Earth 'Moonwalk'

Monday, July 20, will mark the 40th anniversary of astronaut Neil Armstrong’s historic walk on the moon.

The publicity mill at Grand Marnier is making sure everyone remembers its liqueur was part of the first cocktail Armstrong and his crew enjoyed upon their return to Earth in 1969.

The cocktail, called the “Moonwalk,” was created by Joe Gilmore, who was the head barman at the Savoy Hotel in London. Here is the recipe:

1 part Grand Marnier
1 part fresh grapefruit juice
2 dashes rosewater
Moët & Chandon Champagne

Shake ingredients well and strain into a wine glass. Top off with Moët & Chandon.

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Johnnie Walker closures sparking anger

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The last battle on Scottish soil was at Culodden in 1746, during the Stuart uprising. The long peace may be broken if the uproar over the loss of jobs in the country's whisky industry heats up much more.

As the Scottish newspaper the Daily Record reports, "Whisky bosses sparked fury [Friday] night when they told 900 Scots workers there was no hope of saving their jobs."

Diageo, the international drinks giant that owns Johnnie Walker, had announced the closing of its distillery and cooperage in Port Dundas, Glasgow, and the closure of the bottling plant in Kilmarnock. (See earlier story here.) Work from the plants to be closed is to be transferred to other facilities.

"Diageo's European president Andrew Morgan dashed workers' hopes of a reprieve for the Johnnie Walker bottling plant in Kilmarnock. But he promised to leave the town a legacy, possibly in the form of a museum.

"Unite's John Quigley said: 'It's very kind of them to plan a wreath for us, but we aren't dead yet. The death of the plant is being exaggerated. We will continue to campaign to save the plant for our members, the local community and Scotland. We are going to keep on working to ensure that Johnnie Walker stays in Kilmarnock'."

Morgan reiterated the corporation's plans, saying, "Our current plans are very clear. We have done the review and our current plans would say the best alternative, from a competitive angle, is to come out of Kilmarnock.

"We didn't take that decision lightly. And, of course, we are sorry for all the people affected. We have done it to protect the 4,000 people who will remain with us and keep Scotch in Scotland."

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Dry Fly's new whiskey will be a tough buy

Liquor bottle designs have become a true work of art in recent years. The increase in the number of craft distilleries has much to do with that as companies try to draw attention in a crowded market.

One of the most attractive, to my eye, recent ones contains Washington wheat whiskey
from Dry Fly Distilling.

The perfume bottle-shaped decanter is adorned with a fly fishing lure in brilliant red, accented by a red cap and a label with a somewhat metallic-looking background.

What does it taste like? Not many people know at the moment. The first bottles of the two-year-old spirit are being sold to restaurants and bars. What's left of the limited batch then will go on general sale only in the state. So, if you're not a resident of Washington and you're interested in obtaining a bottle of Dry Fly, you'd be well advised to pull any strings you can find with someone who lives in the state to make the purchase for you. You can get a list of the stores that will handle Dry Fly online.

The company says of the rollout, "We will be doing our first release of Washington Wheat Whiskey the first week of August. On August 3rd, Class H license holders (Washington State Licensed Bars and Restaurants) will be able to secure product at the stores listed below. On August 7th those stores will sell their remaining stock to retail customers. Also on August 7th, we will sell our inventory from the distillery. We expect to have about 20 cases at the distillery and expect it to sell out in hours. A limit of 2 bottles per person will be in effect."

Dry Fly, owned and operated by Don Poffenroth and Kent Fleischmann, has been producing gin and vodka in its Spokane craft distillery since 2007. Its German-made Christian Carl pot still has a 450-liter capacity.

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Burnett's unveils ready-to-drink cocktails

RTD. That's an an acronym growing in meaning to those in the beverage industry.

It stands for "ready to drink," a niche being targeted by more and more companies with a wide variety of products.

I recently wrote about Southern Comfort's Sweet Tea Vodka and Hurricane Cocktail RTDs. Now, Heaven Hill Distilleries has unveiled Burnett’s Cocktails. The first three flavors in the line are the cosmopolitan, margarita and mojito.

The prepared cocktails were developed from traditional recipes that feature quadruple-distilled, triple-charcoal filtered Burnett’s Vodka and natural ingredients.

“In-home entertaining and flavor experimentation are incredibly popular trends today, particularly as the economy draws consumers away from the on-premise," said Reid Hafer, senior brand manager for Burnett's. "Consumers may now embrace the cocktail culture off-premise with this new range of cocktails ... ."

Burnett's Cocktails are available in 1.75-liter bottles. They are 15% alcohol by volume, or 30 proof.

Heaven Hill, headquartered in Bardstown, KY, is the nation's largest independent, family-owned and operated spirits producer and marketer. Its Burnett's line has 19 different flavored vodkas.

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Guadalajara to host World Tequila Conference

William M. Dowd photo

Guadalajara's Teatro Degollado
GUADALAJARA, Mexico -- The first World International Tequila Conference will be held here September 13-18.

The conference will be presented in English and offer industry professionals an insider's perspective about the tequila industry, its history, culture, and internal workings. The conference will cover facts about regulations, production techniques, and future challenges faced by the industry.

The deadline for discount registration is July 31, at $450 per person. Regular registration begins on August 1 at $495. Registration costs include entrance and transportation to all the events and distillery tours, conference materials, luncheons and receptions. Registrations after August 31 will be accepted depending on space and availability. Air travel and hotel are not included in the fee.

The conference coordination is being provided by TequilaTours.com. It is registered with the Mexican Secretary of Tourism as a destination management and event organization, specializing in the tequila industry.

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An extremely limited Oregon vodka

What's made in Oregon, for sale only in Virginia, and you have to make a special request for it?

Introducing Black Lab Vodka.

You can get the vodka by requesting it at a Virginia ABC store, product code number 952378.

And, if you don't live in Virginia? As the Black Lab folks say on their Web site:

"If you are unlucky enough not to live in Virginia, and would like to know when it will be in your area, you can contact us or sign up as a Club Lab member. Updates are sent out to all members and anyone else who asks to be notified. We'll also be posting the news of our territorial expansion right here ... . Liquor retailers and distributors can check out the distributors' page for more information."

Black Lab is named after Waterdog Spirits owners Melissa Zeppa's and Kerry Schmelzer's favorite breed of dog. They founded the company in 2007 when the economic decline hit their gift ware niche market business. Zeppa is an artist and designed the vodka bottle.

Black Lab Vodka is a five-times-filtered spirit utilizing water from the Cascade Mountains of Oregon. Its makers note "We could tell you all about how Black Lab Vodka is filtered ... through charcoal and crushed lava rocks and uses only the finest grain and pure clear water ... for a really smooth vodka sipping experience. Even though it's all true, it isn't what is going to make your customers buy it.

"They are going to buy it because the bottle has a Labrador Retriever on it."

Time will tell.

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Montana's first legal whiskey to debut

RoughStock Distillery, the only legal craft distiller in Montana -- ever, is about to unveil its first batch of single malt whiskey.

The facility, located in Bozeman and run by fourth-generation Montanans Bryan and Kari Schultz, has been in operation for two years. Their whiskey is made from Montana-grown and -malted barley, water from fresshwater streams fed by snowmelt, and aged from six months to two years in new, charred oak barrels.

RoughStock's 250-gallon copper pot still was custom designed and manufactured by Vendome Copper and Brass Works in Louisville, KY. The owners plan to produce 3,000 cases a year, with the intent to ratchet up production to 5,000 to 6,000 cases annually.

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KY cooperage will begin welcoming visitors

Brown-Forman announced today it is opening its world-famous cooperage to visitors for the first time in its history.

The Louisville, KY, barrel-making facility also has had its name changed, from Blue Grass Cooperage to Brown-Forman Cooperage.

Barrels are crafted there from American white oak for the aging of spirits owned by Brown-Forman, such as Jack Daniel’s, Woodford Reserve, Old Forester, Early Times, Canadian Mist, El Jimador and Herradura. Brown-Forman is the only spirits company in the world to make its own barrels.

Tours must be arranged in advance online through Mint Julep Tours or by phone at (502) 583-1433. Mint Julep Tours also is offering an “All Woodford, All Day Tour” which includes transportation to both the Brown-Forman Cooperage and Woodford Reserve Distillery, a guided tour, admission to both venues, and lunch.

Is it worth the trip? Having visited Woodford several times as well as having a private your of the cooperage, I'd definitely say yes. The cooperage, which Brown-Forman founded in 1945, turns out more than 1,500 barrels per day,

Here's a small photo tour of thefacility.

---

William M. Dowd photos

Workers known as “barrel raisers” assemble 32 staves into barrels.



As part of the process of a zero-waste manufacturing stream, some scrap wood is made into dowel pegs to hold together barrel headers.


Barrel headers are coated with beeswax, then run through a charring apparatus.



Finished charred headers are stacked up until the remainder of the barrels come off the assembly line.

Meanwhile, the barrels are “toasted.” Wood begins to ignite at 482°F, creating a controlled char of the inside of each barrel.
Once barrels are fully processed, they are put on conveyer belts and head for their final destinations.

---

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A celebri-quote: Emma Shulman

• Emma Shulman, 96, is a world-famous gerontologist at the NYU Langone Medical Center. From 1981 to 2005 she was a senior social worker and research associate at the Center for Excellence on Brain Aging and Dementia. She did some of the first research on how to care for Alzheimer’s patients and lectures widely on memory retention. She was interviewed by the New York Times, and this subject came up.

Q: What are your vices?

A: I smoked. Seventy-something years. I just quit three months ago. Cold turkey. I quit because I got a bronchial infection.

I like red wine, a glass with dinner.

And, I used to drink Scotch. I was a Scotch maniac.

[Go here for more celebri-quotes.]

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Tenn. entrepreneurs targeting distilleries

• From KnoxvilleBiz.com

Entrepreneurs across Tennessee are chomping at the bit for the chance to get into the whiskey-making business.

A new state law that allows legal production of whiskey and other distilled spirits has investors ready to pump millions of dollars into new distilleries that can capitalize on Tennessee's reputation for moonshining and creating whiskey.

Several entrepreneurs are interested in opening legal distilleries in East Tennessee counties, according to Nashville developer Jim Massey, who plans to open a distillery in Nashville and possibly start a side business helping other distillers with the startup process. ...

Prior to the law, production of distilled spirits was only legal in Moore, Coffee and Lincoln counties where distillers Jack Daniel's Tennessee Whiskey, George Dickel Whisky and Prichards' Rum operate. Under the new law, about 44 counties are now eligible for distilleries.

[Go here for the full story.]

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A Johnnie Walker collectible in the making

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Drinks multinational Diageo's decision to close a distillery and a nearby packaging plant in Scotland will give collectors an opportunity to make a small investment.

The company's packaging plant in Kilmarnock, where the line of Johnnie Walker whiskies is completed, had been affixing labels and/or caps bearing the "Kilmarnock" name on every bottle since 1820.

That obviously will have to change, and the presence or absence of the "Kilmarnock" name will be an indicator to consumers of whether the whisky they are buying was pre- or post-closing.

A year before it would have marked its 200th anniversary, the Port Dundas Distillery in Glasgow will be closed.

Diageo announced plans to shutter the facility, in the process eliminating 140 of the 220 jobs. They are among the 900 jobs Diageo is eliminating across Scotland.

Diageo, which employs more than 4,000 people in the country, said work now handled at Port Dundas will be handled through expansion of its Cameronbridge Distillery in Fife.

The plant, located on a 21-acre site, supplies grain spirit for about 39 million liters of alcohol each year. It was rebuilt twice, after fires in 1903 and 1913. Production was halted during World War II, but re-started in 1945.

As far as the packaging plant in Kilmarnock, a 7% sales drop in the first quarter of the year forced cutbacks, Diageo says.

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'Tequila detector' a Cornell spinoff

• From the Latin American Herald Tribune

MEXICO CITY – A Mexican specialist in environmental agriculture and chemistry has invented a device to detect a tequila’s authenticity and quality and the manner in which it was processed.

In an interview with Efe, Mercedes Guadalupe Lopez Perez, an expert with the National Polytechnic Institute’s Research and Advanced Studies Center in the central city of Irapuato, acknowledged that this technology -- first built in the mid-20th Century at Cornell University in the United States -- has been used extensively with wines but not tequila.

The device is capable of “measuring the potency of the different aromatic compounds in any given product,” making it useful for determining the authenticity of a food or beverage, the researcher said.

Lopez Perez has been working since the mid-1990s on developing the apparatus -- known as a gas chromatography-olfactometry, or GC-O device -- both in the Mexican state of Guanajuato and in Germany and New Zealand.

[Go here for the full story.]

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A celebri-quote: Shia LaBeouf

• Actor Shia LaBeouf ("Transformers: Revenge of the Fallen") says he has given up drinking whisky at age 22. He was injured in a car accident last summer, arrested on suspicion of driving under the influence, but later cleared. He suffered such a severe hand injury it had to be written into the "Transformers" script. He is quoted on the Web site theBosh.com.

"I had to give up scotch, because it turns me into a werewolf -- and cigarettes, too.

"I seem to like to kiss trouble on the forehead and then try to back away. I test my limits quite often. I guess that's what 22-year-olds do. But I'm fallible and human and I'm figuring it out."

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Southern Comfort RTDs a very nice mouthful

William M. Dowd photo

In the world of ready-to-drink cocktails, known in the trade as RTDs, what once was a largely unpalatable option is becoming a viable one.

For decades, Holland House was the market leader with its various pre-mixed manhattans, whiskey sours and the like. I found them of the same caliber as “cooking wines,” those hideous concoctions laden with excess salt and aimed at consumers who didn’t know anything about cooking with wines and spirits. Or, in the case of the cocktails, people who didn’t know what quality drinks were supposed to taste like.

However, that is changing. Stirrings, for example, with its varied portfolio of mixes that can be enjoyed over ice as-is or with a spirit added, is perhaps the best of the non-alcoholic bunch.

Now, the long-popular Southern Comfort brand has come up with a pair of RTD offerings, 15% alcohol by volume (abv) or 30 proof.

Whoever came up with the Southern Comfort's Sweet Tea Cocktail and Hurricane Cocktail flavors is to be commended from both marketing and flavor profile standpoints.

Southern Comfort (I refuse to bend to that silly "SoCo" nickname its ad agency has given it in recent years in an effort to be attractive to the young bar crowd) has immediate name recognition as, indeed, an iconic Southern U.S. liqueur.

It's been around since the late 19th Century when it was developed by Martin Wilkes Heron, an Irish immigrant who became a bartender and "rectifier" in New Orleans.

In those days, a rectifier was someone who modified the rough-edged spirits with a variety of ingredients to make them more palatable.

Heron whipped up his own recipe utilizing cinnamon, peach, vanilla and sugar to create a liqueur he called "Cuffs and Buttons," a takeoff on the "White Tie & Tails" liqueur a competitor made.

In 1898, Heron changed the name to the more sedate Southern Comfort in an effort to appeal to the crowd coming to the Big Easy for the New Orleans Cotton and Industrial Exposition, a huge event of the time. He eventually began bottling Southern Comfort, and it made its way to the top of the sophisticates' list of choices, eventually winning a gold medal at the Paris World Exposition in 1907.

Heron died four months after the start of Prohibition -- some might say that was cause-and-effect -- and willed the secret recipe for Southern Comfort to Grant Peoples, his protegé. Peoples sold it to the Fowler family of St. Louis after Prohibtion was repealed. In 1979, the brand was purchased by industry giant Brown-Forman of Louisville, KY. Through all this turmoil, Heron's original recipe, which the company says is known to fewer than 10 people, was adhered to.

But, all that is history. What about today?

Southern Comfort probably has gotten all the advertising mileage it can with its "SoCo and lime" push. The Sweet Tea Cocktail and Hurricane Cocktail, both laden with "southern-ness," was a natural next step.

Sweet tea, a Southern drink of great popularity, has made its way into the spirits world in the past few years, spurred along perhaps most by the instant popularity of Firefly Sweet Tea Vodka from South Carolina and Burnett's Sweet Tea Vodka from Heaven Hill Distilleries.

The Hurricane Cocktail is a New Orleans staple, purportedly invented at Pat O'Brien's bar in the French Quarter. It should hit the palate of people who like a fruity taste to their light cocktails. The original contained both light and dark rums plus juices from oranges, limes and passion fruit.

Each carries a suggested retail price of $19.99 for the 1.75-liter bottle, the only size being marketed.

[Go here for my "Tasting Notes" report on both new cocktails.]

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'New' Tanqueray a mix of old and modern

Everything old is new again to some extent, especially in the tradition-heavy world of alcoholic spirits.

Diageo is relaunching its Tanqueray gin brand with its first global advertising campaign and new packaging.

The new bottle design returns to the cocktail-shaker shape first introduced in 1948, although the label itself has been changed to give it a more contemporary feel.

The campaign, entitled "Resist Simple," opens in the U.S. this week and will expand into the global market in September.

Shivaun Lucey, global brand director for gins at Diageo, said the activity encourages consumers to resist the bland and "enjoy the pleasure in the complexity and richness of life."

Preferably with a glass of Tanqueray, of course.

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What will they think of next? (July edition)

This month I've decided to stick very close to home for my trio of cocktail recipes you can add to your collection. How close? I created all three of them, intending them primarily for warm-weather entertaining. Let me know what you think.

• DOWD'S MARTEANI

2 oz. Arizona Green Tea w/honey and ginseng
2 oz. all-grain vodka (Blue Ice, Beldevere, etc.)
4 drops Angostura Bitters
Splash of Galliano or Strega
2 orange slices
1 mint leaf

In a metal cocktail shaker, combine tea and vodka. Add bitters and splash of Galliano liqueur, or the more herbal Strega if you prefer, plus a handful of ice cubes. Stir briskly, then strain quickly into a frosted martini glass. Twist the juice from an orange slice into the drink and let it meander through the solution on its own. Garnish with an orange slice and a mint leaf for color.

• JALISCO BREEZE

This was named for the Mexican state where more than 90% of the world's tequila is produced, and a place I love to visit.

2 oz. 100% agave tequila blanco
1/2 oz. Pama pomegranate liqueur
Juice of one-half fresh lime
1 1/2 oz. ginger ale

In a cocktail shaker, combine the tequila, Pama and lime juice with fresh ice. Shake vigorously over fresh ice in an old-fashioned tumbler, top off with ginger ale and a slice of lime for garnish.

• THE FLYBOY

I whipped this one up for a friend, an off-duty commercial airline pilot -- thus the name -- who usually doesn't venture much beyond a beer or a glass of wine.

2 oz. Michter's rye whiskey
1/2 oz. St. Germaine Elderflower Liqueur
1/2 oz. fresh lime juice
1 oz. Fever Tree tonic

Combine all ingredients in a cocktail shaker over ice, stir 35 times (yup, 35) with a bar spoon to release just the right amount of water from the ice, and strain into a chilled martini glass. Garnish with a cherry or fruit slice as desired.

[Go here for my archive of monthly cocktail recipe collections.]

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Come visit me

This is the logo for Examiner.com, a multi-topic Web site created by the same company that started the free-distribution Examiner newspapers in major U.S. cities.

I've been signed as the Web site's National Drinks Columnist, and I'm inviting you to join me here as well as on this site, for all the latest in beverage news and views -- spirits, wine, brews, non-alcoholic drinks.

(Bonus for those of you interested in the Upstate New York restaurant scene: I'm also Examiner.com's columnist for that topic. You can find it here.

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New MA tax hike should aid NH

• Analysis excerpted from Boston.com (and edited to clean up some very sloppy writing in the original)

Yesterday, with significant fanfare and reporters present, Governor Patrick signed into law a stimulus bill for the New Hampshire Retailers Association and e-commerce Web sites.

By increasing the Massachusetts sales tax by 25%, both Mr. Patrick and the legislature have enacted the equivalent of the Northern Massachusetts Uncompetitive Act. This ensures that those retail vacancies, that are already abundant, will continue to rise (consequently local real estate rolls and real estate tax revenues will decline).

Fortunately, New Hampshire retailers and Amazon.com will continue to thrive under this legislation. Unfortunate as it is for Massachusetts retailers, consumers will search out these lower taxed havens. No need to send jobs to China when we can send them right over the border to New Hampshire.

Let’s look at some of the tax increases and other highlights of the bill ... :

Sales tax on alcohol: Alcohol purchased from liquor stores has historically not been subject to the sales tax, as the state already imposes a hefty excise tax on these purchases. For instance, a 1.75 liter of distilled spirits already has approximately $2 of state excise tax.

A $25 purchase of spirits will now increase the states take on the sale by a whopping 78%, to $3.56. The state now is charging sales tax on the $2 of excise tax that they already charge.

In the eyes of Mr. Patrick and the legislature, double taxation is twice as good as single taxation. This increase will generate $79 million of additional taxes to the state and cost the average family some $30 annually. We can only guess the cost to the local liquor store owners and their employees. ...

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Knob Creek not the only place to run dry

By now, most whiskey drinkers have heard about the Knob Creek bourbon shortage. A lesser-known, but regionally very popular, whiskey made in Iowa is having the same problem but with a dimmer spotlight.

As the Des Moines Register reports:

"Ask Brian Duax about Iowa's best-known, least-available whiskey, and one of the first phrases to spout from his lips is 'a pain in the ass.'

"Duax, co-owner of Central City Liquors in Des Moines, said he gets an average of 30 to 35 phone calls a day inquiring about Templeton Rye, a three-year-old whiskey brand made from a Prohibition-era recipe developed by moonshining Iowa farmers. The calls come from regular retail customers and from the roughly 300 bars and restaurants that Central City supplies through its wholesale license.

"Duax's answer for most of this year has been the same: No, he doesn't have any. Nor, usually, do Duax's competitors. For some, that's starting to get annoying."

[Go here for the full story.]

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Mmmm, birch sap vodka and wine

• From Farm Focus of Atlantic Canada

As the cork is removed, hints of fruit are released, and once it's poured into a wine glass and lifted to one's lips, a semi-sweet taste with apple hints are followed.

That's according to the description for Lady of the Woods, a birch sap wine.

Craig Lewis, the brainchild behind the idea and the company Sap World, said he came up with the concept after reading an article about birch sap and its markets.

"When I read that article, something clicked," he said. "I did a bunch of research, invested $10,000, and on Baie Verte highway (Newfoundland) we ended up tapping 191 trees.

"(We) collected 500 gallons, took that to Rodrigues Winery and they produced 172 cases. We had that on the market and we sold that in three months."

[Go here for the full story.]

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Craft distillers hope thay can go home again

Local boys make good. But, it took some perseverance.

Nashville natives Darek Bell and Andrew Webber, natives of Nashville, TN, at one time wanted to start a micro-distillery called Corsair Artisan in their hometown. Trouble was, distilling was not permitted in Davidson County, or in much of the state, for that matter. So, they opened for business in Bowling Green, KY.

However, if Gov. Phil Bredesen signs into law a bill passed on June 18 by the state legislature alowing distilling in Davidson County, the Corsair boys are ready to open a second distillery.

“We started two years ago with the intention of being a Nashville venture,” Bell said. “This is our hometown. We want to let the community visit and see what we’re doing as craft distillers.”

Since launching in late 2008, Corsair has produced several unaged spirits -- gin, red absinthe, spiced rum, and vanilla bean vodka – as well as bourbon and a rye whiskey. Their gin won a gold medal at the San Francisco World Spirits Competition, getting them off to a flying start.

The partners intend to use a Nashville distillery to increase production of Corsair’s unaged spirits and to make experimental whiskeys. Their Kentucky distillery would then be dedicated to bourbon production.

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Tie at the top in 1st NY Spirits Awards

The inaugural New York Spirits Awards were announced today. More than 250 brands from around the world were entered in the competition, held at the Javits Center in Manhattan.

In a finish unlike virtually any other spirits competition I'm aware of, two entries tied for "best in show":

• Bache-Gabrielsen Hors d’Age Cognac
• Tequila Corrido Extra Anejo

The judging panel, led by Jack Robertiello of Drinks Ink, was composed of members of the on- and off-sale community. In a blind tasting, the judges scored each brand on a 100-point system. The NYSA awarded honors at three levels. "Best of Show" was given to the brand, or in this case brands, with the highest score. The "FDR Award," named for President Franklin D. Roosevelt who was credited with the repeal of Prohibition, was awarded to the highest scoring brand in each category. And the "Best of Class" honor was given to the top scoring 20% of brands in each category.

The New York Spirits Awards was founded in 2009 by two industry veterans, Dori Bryant, President of the Polished Palate, and Adam Levy, a spirits writer. It is dedicated to finding and honoring the very best of class in the spirits industry.

FDR Awards were given to:

• Tequila Corrido Extra Anejo (agave spirits)
• Tequila Lunazul Blanco (agave Spirits, tequila blanco)
• Tequila Lunazul Reposado (agave spirits, tequila reposado)
• Bache-Gabrielsen Hors d’Age Cognac (brandy/cognac)
• Bluecoat American Dry Gin (gin)
• St. Germain Elderflower Liqueur (liqueurs)
• Mathilde Pear Liqueur (liqueurs, fruit)
• Cruzan Black Strap Rum (rum)
• Fair Trade Vodka (vodka, unflavored)
• Firefly Peach Tea Flavored Vodka (vodka, flavored)
• Stolichnaya Vodka (vodka, wheat)
• Knappogue Castle Irish Single Malt Whiskey (whiskies, all)
• Glenfiddich 18 Year Old Single Malt Whisky (whisky, single malt)

The Best of Class awards, by category in alphabetical order:

• Agave Spirits: Tequila 3 Amigos Blanco Certified Organic, Tequila El Grado Blanco, Tequila Galindo Anejo, Tequila Gran Centenario Rosangel, Hacienda de Chihuahua Sotol Plata, Jose Cuervo Reserva de la Familia Extra Anejo, Tequila Lunazul Blanco, Tequila Lunazul Reposado, Metl 2012 Reserva Especial Mezcal.
• Agave Spirits, Tequila Blanco: Tequila 3 Amigos Blanco Certified Organic, Tequila El Grado Blanco, Tequila Mejor Blanco.
• Agave Spirits, Tequila Reposado: Tequila La Certeza Reposado, Tequila Mejor Reposado.
• Brandy/Cognac: Bache-Gabrielsen Classic XO Cognac, Camus Borderies XO Cognac, Camus Seraphin XO Cognac, Pierre Ferrand-Selection Des Anges, Pisco Gran Sierpe.
• Gin: Monopolowa Vienna Dry Gin, Seneca Drums Gin.
• Liqueurs: Artemisia Absinthe, Bottega Sambuca Liqueur, Domaine de Canton French Ginger Liqueur, Drambuie Liqueur, Nature’s Own Juggernaut Liqueur, Navan Liqueur, Zwack Liqueur.
• Liqueurs/Fruit: Grand Marnier Liqueur, Limonce Liqueur.
• Rum: Bacardi 8 Rum, Bacardi Reserva Limitada Rum, Bacardi Select Rum, Beija Cachaca, Don Q Grand Anejo Puerto Rican Rum, Sergeant Classick Gold Hawaiian Rum, Sunset Captain Bligh Golden Rum, Vizcaya VXOP Rum.
• Vodka, Unflavored: Core Vodka, LiV Vodka, Sonnema Vodka Herb, Stawski Potato Vodka, U4RIK Vodka, Vintner’s Vodka.
• Vodka, Flavored: Firefly Lemon Tea Flavored Vodka, Kai Lychee Vodka, Me Oko Strawberry Vodka.
• Vodka, Wheat: Stolichnaya Elit, Taxi French Vodka.
• Whiskies, All: Ardbeg Ungeidal Single Malt Whisky, The Balvenie 21 Year Old Portwood Single Malt, Connemara 12 Year Old Peated Single Malt Irish Whiskey, Connemara Cask Strength Single Malt Irish Whiskey, Eagle Rare Kentucky Straight Single Barrel Bourbon, George T. Stagg Kentucky Straight Bourbon, Glennfiddich 18 Year Old Single Malt Whisky, Glenfiddich 21 Year Old Single Malt Whisky, The Glenlivet 18 Year Old, The Tyrconnell Single Malt Irish Whiskey, Woodford Reserve Distiller’s Select.
• Whiskies, Single Malt: The Balvenie 21 Year Old Portwood, Glenfiddich 21 Year Old Single Malt Whisky, The Glenlivet 18 Year Old Single Malt Whisky.

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Timberlake's tequila hits his home state

Entertainer Justin Timberlake's much-hyped 901 Silver Tequila is continuing its nationwide rollout by hitting store shelves this week in his native Tennessee.

The tequila, named for the Memphis telephone area code, already is available in New York, California, Nevada and Missouri.

Kevin Ruder, president of 901 Silver, said, "As we all know, the brand's namesake was conceived here and we look forward to introducing 901 to the state that inspired it."

901 Silver is produced using 100% Weber blue agave. It is produced at the Tequilera Newton e Hijos, S.A. de C.V. Distillery in Tesistan, Jalisco, Mexico. The spirit is triple distilled in small batches at 40% alcohol by volume (80 proof).

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Maine liquor tastings now legal

Consumers in Maine may now sample distilled spirits products at tastings held at liquor stores.

Gov. John Baldacci this week signed into law legislation allowing such activity effective August 17.

LD 498, sponsored by Rep. John Tuttle, authorizes an agency liquor store to conduct tastings of distilled spirits on that licensee's premises. There is a limit of 1.5 ounces of distilled spirits per person and an agency store may conduct up to 12 controlled, planned tasting events per year.

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Effen sold to Beam, which sells off Old Taylor

I was sitting at the bar of Creo, a "green" restaurant and bistro in the New York Capital Region suburb of Guilderland, this evening, dawdling over an icy cold Chopin martini before dinner and mentally perusing the shelves behind the bar.

I spotted a bottle of Effen vodka and asked myself who owned that company. I just couldn't bring it to mind. When I got home I checked my e-mails and found a press release that began this way:

"Beam Global Spirits & Wine, the premium spirits business of Fortune Brands, today announced it has acquired the Effen Vodka brand from the Sazerac Company Inc. Effen, named after the Dutch word for smooth, is a super-premium brand produced in Holland with a patented distillation process."

So much for worrying about commiting such information to memory.

Effen's current distribution is concentrated in Chicago, Southern California and major Florida markets, although it pops up in various parts of New York State and elsewhere. The product line includes black cherry and raspberry vodkas as well as the basic unflavored spirit.

As part of the transaction, Beam Global has sold the Old Taylor whiskey brand and inventory to Sazerac. Other terms of the proposed transaction were not disclosed.

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Glenlivet portfolio a taste of history

William M. Dowd photo

In the wooded hills above the Glenlivet factory complex in the Scottish Highlands, the view is of history and modernity blending as smoothly as the whisky produced by Scotland’s oldest licensed distillery.

On two marked trails, one used by distiller George Smith and one by smugglers of illicit whisky, I got a sense of the laborious work and persistence that has always gone into the making and distributing of the storied spirits of Scotland.

From enduring onerous taxes levied by the British crown to battles over operating illegal stills to internicine battles between rival smugglers and distillers has come today’s major industry that is second only to North Sea oil drilling as far as revenue is concerned.

The Glenlivet region, a valley in the Speyside area of Scotland, has for centuries been a leading producer of non-peated whiskies -- single malts and blends without that signature smoky taste of so many others.

At one time, most distillers in the region appended the name “Glenlivet” to their products. But, after King George IV became smitten with George Smith’s particular spirit and asked for some of “THE” Glenlivet whisky during a visit to the region in 1822, eventually the competition was forced to drop the appellation and Smith co-opted “The Glenlivet” as his own brand name.

To this day, even though the distillery moved to a larger facility just 500 yards or so away at one time, the same water source -- known as Josie’s Well -- and Scottish barley are used in the double-distilled process.

Today, the Glenlivet portfolio has grown under the ownership of the international corporation Pernod Ricard to include six whiskies -- the basic 12-year-old expression, a 15-year-old French oak reserve, the Nadurra (Celtic for “natural”) 16-year-old, as well as 18- and 21-year-old expressions and, for just the past eight months, the XXV, a 25-year-old. The Glenlivet Cellar Collection also has seven releases, with the 1972 expression the latest on the market.

I had the opportunity to take part in a tasting dinner, led by Glenlivet’s U.S. brand ambassador Ricky Crawford, at the Saratoga National Golf Course in Saratoga Springs, NY, at which we sampled the six whiskies.

Each sample, accompanied by various small plates created by Jason Saunders, executive chef of Prime, the restaurant at the club, was treated in the same manner, with a few drops of water added to break the surface tension, the chemical shell, of the whisky and allow it to release its full aroma and flavor profile.

Each of the whiskies starts out as the same basic creation. It is in the maturation process that the wonders of the whiskies are revealed. Older is not necessarily better; that is a matter of individual taste. But, older usually is more expensive simply because when a distiller ties up a product for a long time, money is not being made and the return on investment must be recouped at some point.

[Go here for my tasting notes on The Glenlivet portfolio.]

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Knob Creek says, 'Thanks for nothing'

Sometimes the delivery people bring more to my house than junk mail. Take today.

The UPS guy showed up with a mysterious cardboard shipping box. It bore the return address of a PR company that deals with the spirits industry, but was far too light to contain any tasting samples.

When I opened it, the first thing that stood out was an empty Knob Creek Kentucky Straight Bourbon Whiskey bottle. The second thing was the note that accompanied it, signed by distillery president Bill Newlands. It began:

"THANKS FOR NOTHING"

Rather than being a sarcastic remark, it was actually one part thank-you, one part bragging. Maybe two.

"For the next few months," Newlands wrote, "Knob Creek Bourbon is in a unique situation -- our product is so popular that we cannot keep up with customer demand. As a result, our supply will be running low over the next few months, And, in some cases, we may experience temporary stock depletions.

"But, instead of compromising quality to meet demand, we have chosen to let the supply run low. In deference to Booker Noe and his vision for Knob Creek, we will age all our bourbon the full 9 years. The next batch will be ready in November of this year. ...

" ... Again, with all the success we've had, we've still come up empty. Thanks for helping make it happen."

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A celebri-quote: Henry Allingham

• England's Henry Allingham, 113, became the world's oldest man, according to the Guinness World Records folks, on June 19. The World War I veteran lives in the St. Dunstan's care home for blind ex–service personnel in Ovingdea, England, near the resort city of Brighton. He is the last surving founding member of the Royal Air Force. The oldest person in the world is Gertrude Baines, 115, of the U.S., according to Guinness.

Q: Several years ago, a reporter asked Allingham to what he attributed his great age.

A: Cigarettes, whisky and wild, wild women.

His spokesman, Dennis Goodwin, said: "It's staggering. Henry is philosophical. He will take it in his stride, like he does everything else. ... He's getting a little bit frail now; his taste is non-existent so he can't enjoy eating or drinking. He doesn't have as much strength as before, but he is still willing. He still wants to go out."

[Go here for more celebri-quotes.]

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Cape Ann unveils its first vodka today

They're dancing in the distillery today with the launch of Ryan & Wood Distilleries' first vodka.

Beauport Vodka was released to stores today, three years after Bob Ryan bought his still and found a place to put it in Gloucester, MA, on historic Cape Ann.

Ryan and partner Dave Wood make Beauport from hand-selected grains, distilled to the usual 80 proof. It is carrying a suggested retail price of $28 for the 750ml bottle.

The name of the vodka comes from Gloucester's original name, Le Beauport. Ryan & Wood already has produced Knockabout Gin and Folly Cove Rum in their Blackburn Industrial Park facility. It also has a cranberry-infused rum in the works.

Ryan & Wood's rum is made from molasses, and is barreled for nine to 18 months.

Ryan is a native of Gloucester who formerly worked on the historic waterfront. Wood, a lawyer by trade, is Ryan's nephew and the "palate" of the company.

[For a report in words and images on Gloucester and the entire Cape Ann region beyond the distillery, go here.]

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Moonshine: Illegal after all these years

William M. Dowd photo

• From Forbes.com

... No state allows the distilling of spirits for recreational or commercial use without a license.

The process of making moonshine dates back to ancient times. ... Most moonshiners start out as home wine or beer makers. That's also the source of their discontent with the law: In 1979, the federal government allowed states to permit home beer and wine making. But distilling remains illegal.

[Go here for the full story.]

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A drink for the Hudson quadricentennial

We're still a very young country. I'm reminded of that any time I think of Reno, Nevada, Las Vegas's little sister that celebrated its centennial just a couple of years ago. Or, as I'm reminded by an autobiography I'm currently reading by the actor Robert Wagner in which he notes that when he was a kid Tarzana, CA, was still just the name of the ranch owned by "Tarzan of the Apes" creator Edgar Rice Burroughs rather than a city as it is today.

But, we do have some oldies that are goodies. For example, European civilization along the mighty Hudson River that runs from Lake Tear In the Clouds on the U.S. Canadian border south to New York Harbor was ushered in four centuries ago with the Dutch-financed voyage of English explorer Henry Hudson on his ship the Halfmoon. New York is in the midst of its Hudson Quadricentennial celebration even as you read this.

So, it seems only fitting that some of the better restaurant/cocktail lounges in what is known as the Capital Region are coming up with better and better cocktail lists to please the tourists who are flocking to the Albany/Saratoga area now.

I found that out when I was in downtown Albany over the weekend, dining at Dale Miller, the celebrity chef's eponymous new restaurant, and searching for something different to drink.

Hmmm. For starters maybe a Paris Hilton. No, a Smallbany Sazerac ... or, a Tokyo Rose. No, wait. A Hudson’s Halfmoon!

What better way to recognize the Quadricentennial? And, no better way to start sampling the clever signature cocktail menu. Miller, one of only about 60 Certified Master Chefs in the entire nation, has long been known for his cuisine, but he also likes a cocktail or two when work is done. To give them some buy-in to the new venture, he asked everyone who tends bar at his new digs to come up with their own cocktail recipe.

John Wiz devised the Hudson's Halfmoon, a blend of Gosling’s Black Seal Rum and Liqueur Clement Creole from the island of Martinique, with a touch of ginger over a muddled slice of orange, served on the rocks in an old-fashioned glass.

I found it a refreshing change from the frequently cloying specialty cocktails that seem to be in vogue these days.

The base spirit, from a Bermuda distillery that has been in operation for slightly more than two centuries, is rich, warm and dark, with lingering hints of the molasses from which it is distilled along with light notes of caramel and vanilla, almonds and allspice. It is Gosling's biggest seller and has long been the main ingredient as the Dark and Stormy, Bermuda's classic cocktail, as well as a key part of Bermuda Fish Chowder.

There is even an herbal note to the Black Label, complemented nicely by the Liqueur Clement Creole. That's an 80-proof Curacao orange liqueur that is just beginning to catch on with U.S. bartenders even though it has been available here for several years. It's in the vein of Grand Marnier and Gran Gala.

I'm anxious to try some of the other cocktails, particularly at the very reasonable $9 price for each of the 10 varieties. They include:

• Tokyo Rose: It's an Asian-influenced interpretation of the Bloody Mary, using chilled sake, ginger, wasabi, shoyu sauce and V-8 juice blended smoothly and served tall over ice.

• Smallbany Sazerac: A nod to some people's snarky nickname for Albany, but referred to by the restaurant as "Our Celtic nod to the Big Easy Classic." It's Sazerac Rye and Powers Irish Whiskey combined with a touch of Peychaud’s bitters and Herbsant, the latter a sort of absinthe but without wormwood.

• Cucumber Martini: Muddled cucumber and organic cucumber vodka blended with lemon, mint, and fine sugar. Shaken until very cold.

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Colonial distillery excavation planned

Photo courtesy of Salve Regina

An archaeological team from Salve Regina University plans to return to a historic Newport, RI, site this summer to dig for a colonial-era distillery.

The team, working with the Newport Restoration Foundation, began excavating at the Thames Street site in the summer of 2007. Thomas Richardson II, an 18th Century Newport merchant, sea captain and slave trader, also manufactured rum, using slave labor, on his waterfront property.

The team, led by Jim Garman, chairman of the local university's Cultural and Historic Preservation Department, used ground-penetrating sonar tests that indicate the possible presence of the remains of a distillery.

Rum was commonly manufactured in New England during that period as part of the triangular trade among Africa, the Caribbean and New England involving slaves, rum and molasses.

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At last, a drinkable Pomtini

COLONIE, NY -- I was meeting a group of friends for drinks and dinner at the new Blu Stone Bistro & Bar in this state capital suburb last night. As I enjoyed an icy-cold Bombay Sapphire martini, I noticed a group of young ladies — if my wife were editing this she would say I could stop right there — at the other end of the curved, 40-foot bar enjoying a cocktail I can only describe as pale copper in color.

In reply to my query, the bartendress told me it was a special recipe pomegranate martini. The sudden popularity of that particular fruit is enduring in the past few years after having been relegated to biblical passages and exotic cookbooks for eons. The fact that some people think it has health properties doesn’t hurt.

I’ve found most pomegranate cocktails too sweet for my liking. Even the Great and Powerful Oprah couldn’t win me over with her recipe using pomegranate juice, citrus vodka or tequila, Cointreau and, if one liked it, sparkling water and a squeeze of lemon. No thanks, even though foodie and chat maven Rachael Ray championed Oprah’s recipe.

At the Blu Stone the recipe calls for, roughly, two ounces of Absolut Citron Vodka, and half-ounces each of Pama — a pomegranate liqueur, Triple Sec and pineapple juice, shaken briskly over fresh ice, and strained into a chilled cocktail glass.

Luscious stuff, as several members of our group quickly decided. The pineapple taste is evident, but its sweetness is offset by the vodka and even the Pama, giving the imbiber a pleasantly fruity taste with just an edge of tropical tang.

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And the winnahhhhhh -- Glen Breton!

OK, it's over. I think it is. Then again, who knows? I never completely count out those tenacious folks at the Scotch Whisky Association (SWA).

Scotland's trade group, which has a history of pouncing with full legal force on any entity it thinks may be encroaching on its members' turf, had appealed to the Supreme Court of Canada for permission to proceed with its third appeal of the use of the word "glen" by a small Nova Scotia distillery. The SWA has consistently claimed the word tends to confuse consumer into thinking the single malt whisky is made in Scotland -- even though it says "Canada" on the label, a label that also bears the Canadian maple leaf.

After a protracted, nine-year-long fight, the Supreme Court now has refused permission, which would appear to be the final blow to the SWA argument. In any case, Glenora Distilleries now is clear to register its trademark Glen Breton whisky under Canada's Trade Marks Act.

Glenora President Lauchie MacLean said he has always believed that Glenora competed honorably for success in the very challenging marketplace of single malt whisky, and that he hopes the SWA and its members will accept the ruling and that there will be open communication going forward.

You can read my coverage of the battle in chronological order:

• Tempest in a glen
• Canadians backing Glen Breton with dollars
• Scotland vs. Cape Breton, Round 2
• Canada's Glen Breton loses labeling battle
• Glen Breton wins another court round
• SWA not giving up on Glen Breton
• Battle of the 'glen' continues in Canada

And, you can go here to find out the availability of Glen Breton.

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Seven Tiki introduces spiced rum

The distillers of Seven Tiki have rolled out a new spiced rum.

The Fijian product is made from Polynesian sugar cane, baked Indonesian nutmeg, Madagascar vanilla and water drawn from beneath Fiji's volcanic highlands.

It will be interesting to see what sort of impact it has on the consumer market, where Captain Morgan has what looks like a stranglehold on the spiced rum niche. When I helped judge the 4th annual Polished Palate International Rum Competition earlier this year, no entry was deemed worthy of a gold medal in that category.

The new Seven Tiki spiced rum is 35% alcohol by volume (70 proof, compared to the company's regular 80-proof rum). Initially, it is being sold in California and Florida only at a suggested retail price of $19.99 for the 750ml bottle.

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New tequila line racing to market

A new-to-the-market premium tequila is about to be unveiled.

El Grado Tequila, made from 100% blue agave, will first appear in retail stores in Texas and California, then Arizona. However, online orders are being accepted.

El Grado’s co-founder, Ashly Kubicek, along with Texas partners Page Brockman, Ben Gonzales and Ron Park found Ana María Romero, a master tequilera, author and expert taster, to help them formulate a smoother brand of ultra-premium tequila.

The team worked with distiller Cesar Gonzalez, creating a dedicated production line in Los Altos, Mexico to produce El Grado this spring. The first bottles are being readied for shipment to arrive in July and August.

El Grado's line will include blanco, reposado and añejo expressions. The reposado is rested in second-use Tennessee whiskey barrels for six months, and the añejo for a minimum of 15 months.

Retail pricing is expected between $45 and $50 for 750ml bottles. A 375ml offering will follow later this year.

To help push the new product in the market, El Grado has entered into a motor racing partnership. Last month, it teamed with Rolex Sports Car Series competitor Dempsey Racing. Dempsey’s Mazda RX-8 GT debuted in El Grado colors in time for the team’s best finish in the Rolex series (7th) in Millville, NJ, and a 10th place finish at Mazda Raceway in Laguna Seca, CA.

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Battle of the 'glen' continues in Canada

A whisky label controversy has turned into a Scotland vs. Canada legal wrangle.

Even though the Scotch Whisky Association (SWA) lost a protracted legal battle to stop a small Nova Scotia distillery from selling its Glen Breton brand single malt, it now has asked the Supreme Court of Canada for permission to appeal a lower court ruling that allows Glenora Distillers to use the Glen Breton name.

Glenora vice president Bob Scott said in a release that it was disappointing to think that a trademark battle that began nine years ago will continue.

"Glenora has, by its perseverance in craft distilling and the quality of its single malt, now earned a respected position in the world. We believe that the decision of the Federal Court of Appeal was correct in approving the registration of Glen Breton as our trademark, and it must be defended."

The SWA has a long record of protectionism of Scotch whiskies and anything that might adversely affect them anywhere in the world.

It has been arguing that use of the word "Glen" might lead consumers to believe the whisky is distilled and matured in Scotland even though the label clearly says the whisky is a Canadian product and even carries a maple leaf, the Canadian symbol.

Glenora plans to battle the appeal and has filed a formal response with the Supreme Court.

The SWA's appeal was no surprise. As David Williamson of the SWA told me back in February when the lower court ruled in favor of Glen Breton, “We find it surprising that the court has allowed this confusion to be perpetuated, and we are considering an appeal."

You can read my coverage of the battle in chronological order:

• Tempest in a glen
• Canadians backing Glen Breton with dollars
• Scotland vs. Cape Breton, Round 2
• Canada's Glen Breton loses labeling battle
• Glen Breton wins another court round
• SWA not giving up on Glen Breton

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Hoosier distiller clicks with new vodka

The story goes that Stuart Hobson visited a craft distillery while traveling through northern Michigan two years ago and was inspired to get into the business himself.

Actually, he had been in the spirits business, but in a different capacity, as owner of the Fishers Liquors chain. He sold that to a competitor and used part of the proceeds to launch his own microdistillery in Indianapolis.

The result is Heartland Distillers whose new Indiana label vodka is produced from local corn. It was introduced to the market in January, and already being sold at about 300 outlets. Hobson says he plans to expand his product line to include gin, absinthe and whiskey.

The 80-proof Heartland Vodka has a suggested retail price of $25.99 for the 750ml bottle. There's an ingenious little gimmick with this bottle. A thin copper wire is wrapped around te neck of the bottle before it is dipped in melted wax to seal the package. When the consumer grips the wire and pulls it, the wax is cut and the bottle opened.

This is just one of the newer entries in the spirits niche that accounts for more than a quarter of the distilled spirits sold annually in the U.S.

Olinger Distributing Co. LLC of Indianapolis has shipped out 2,400 bottles of Indiana Vodka since February.

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What will they think of next? (June edition)

This month I've collected a trio of recipes for historic drinks of a wide variety. They're perfect for entertaining a cocktail-savvy crowd who think they've heard of everything. You'll show 'em!

• TWILIGHT COCKTAIL

This was a popular drink in the early 20th Century. This version comes from the book "173 Pre-Prohibition Cocktails," taken from the recipe collection of bartender Tom Bullock's 1917 collection.

1 1/2 ounces bourbon
1/2 ounce sweet vermouth
Juice of one whole lime

Put ingredients into a shaker with fresh ice, shake well, strain into a Champagne glass, fill with seltzer or club soda and serve.

• FREE LOVE COCKTAIL

Two socially interesting movements battled for the hearts and minds of women in particular from about 1880 to 1920 -- Free Love, an early feminism push to free women from the shackles of male-dominated sexual rules, and Temperance, the anti-alcohol move that led to passage of Prohibition. This pale cocktail gained particular popularity in the U.S. in about 1890.

1/2 of an egg white
3 dashes anisette
1 1/2 ounces of gin
1 ounce of fresh cream

Pour ingredients over a shaker of fresh ice, shake well and strain into a cocktail glass.

• THE BLOODY CAESAR

This is purportedly Canada's most popular cocktail, with more than 350 million sold each year. It was created by the late Walter Chell, a bartender at the Calgary Inn (now the Westin Calgary), in 1969 to celebrate the opening of Marco's Italian restaurant and served as an aperitif. He based the drink on the flavors of spaghetti vongole (spaghetti with clams).

1 ounce vodka
2 dashes Tabasco sauce
4 dashes Worcestershire sauce
Salt, ground pepper
6 ounces Mott's Clamato Juice
Ice cubes

Combine all ingredients in a mixing glass, stir vigorously, serve over fresh ice and garnish with a stalk of celery and a lemon wedge.

[Go here for my archive of monthly cocktail recipe collections.]

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LI vodkamaker adds a tasting room

Long Island Spirits Inc., which is making a big splash in the spirits field with its LiV vodka, today opened its new Distillery Shoppe and Sampling Room.

The shop is located in Baiting Hollow on the North Fork of Long Island at the beginning of that region's acclaimed wine trail. It's housed in a two-story structure, a renovated post-and-beam barn that is home to the Long Island Spirits Craft Distillery.

It overlooks 100-plus acres of potato fields -- which supply the basis of the vodka -- and vineyards, with windows that allow visitors to view the 28-foot-tall dual copper rectification columns of the stills (right).

The facility will be open Monday through Thursday from 11 a.m. to 5 p.m., and Friday, Saturday and Sunday to 6 p.m. Tours of the production facility will be limited and available during the week by appointment only.

It is the latest expansion of the business, founded in 2006 by Richard Stabile and Daniel Pollicino. Political and local dignitaries were on hand for the opening.

Said U.S. Sen. Charles Schumer, “The Distillery Shoppe and LiV Vodka Sampling Room is yet another first class addition to Long Island’s wine region and I am pleased that it will help promote Long Island’s other celebrated agricultural products such as the Long Island potato."

State Sen. Kenneth P. LaValle added, “I am pleased that the Farm Distillery Law has not only helped preserve open space, but allowed our local agricultural communities to venture into new markets that will enhance the industry and create new jobs.”

[Go here for my "Dowd's Tasting Notes" entry on LiV Vodka.]

Wisconsin nears OK for spirits samples, on-site sales

The Wisconsin State Legislature's Joint Finance Committee has proposed allowing the state's makers of spirits to provide samples and sell their wares on site.

That is a provision in the proposed state budget approved Friday by the committee. Analysts expect the budget to be approved by the full Legislature.

Wisconsin's wineries and breweries already may provide samples and make sales to people who visit their facilities.

There are three craft distillers in the state -- Great Lakes Distillery in Milwaukee, Yahara Bay Distillers in Madison, and 45th Parallel Spirits in New Richmond. Some wineries have said that if the proposal is adopted into law, they will distill wine into brandy.

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Beam distillers unleash the Red Stag

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Funny how everything old can become new again. Take Red Stag from Jim Beam.

Not that it is truly old, but it suddenly is being mentioned a lot. Even Craig Ferguson, a/k/a/ my favorite late-night TV host, mentioned it the other day, and he's a recovering alcoholic! I've also seen mention of it pop up in various print articles, ranging from wires services to magazines and major newspapers.

The reason I refer to it as "old," is that I reviewed it earlier this year on my "Dowd's Tasting Notes" blog. That, however, was well in advance of it going to market, and I promptly forgot about it until the publicity campaign began. Now, it's all the rage because this is the month it's being released to market. As I wrote back in March:

Billed as the first Jim Beam innovation in more than a decade, this black cherry-infused bourbon joins the industry trend toward more flavored spirits. It will be on the market in June.

As a longtime bourbon drinker, I'm a bit set in my ways. I like several brands, but I started on Jim Beam way back when, and that's my go-to whiskey. But, I also find the small-batch brands -- Elijah Craig, Booker's, Basil Hayden, Baker's -- enjoyable, both straight or in cocktails, so I'm not against a little variety.

That said, it took me several tries to cozy up to this new offering. A classic Manhattan cocktail is whiskey, sweet vermouth, bitters and a maraschino cherry. Sometimes a little bit of the cherry juice is added for those who like their drinks on the sweeter side.

Beam says Red Stag is an "extension of the cherry infusion made popular in the Manhattan cocktail." I'd quibble a bit with that, since the cocktail's cherry is maraschino, not black cherry as is used in this new expression. They're two different tastes.

Thus, when I tried Red Stag as the primary ingredient in a Manhattan I found it far too sweet for my taste. A tasting companion expressed the same reaction. I also tried it cut half-and-half with regular Jim Beam bourbon plus the usual vermouth and bitters. It still didn't have the appeal I sought.

But, when we tried it straight, at room temperature, in a tasting glass, we both liked it. What we have here, in my view, is a nice liqueur: warm, with a bit of spice from the rye in the grain mash, with mild notes of vanilla and caramel from the oak maturation that balanced off the black cherry infusion.

Suggested retail price: $3 above Jim Beam White. So, local pricing will prevail.

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An Absolut-ly naked marketing ploy

If you're in a duty free shop at some airport this summer and you see what appears to be a faulty, label-free bottle of Absolut vodka, you're wrong. It's exactly as the distiller intends.

The limited-run gimmick is Absolut No Label. The marketing people say it is intended "to challenge prejudice against sexual minorities."

Uh, huh.

The offering will be introduced in the duty free and travel retail market from June, with a global domestic launch following in September. The brand's new marketing tagline runs: "In An Absolut World, There Are No Labels", which is described as an initiative representing a completely new approach to LGBT marketing (lesbian, gay, bisexual, transgender).

"The vision from Absolut is to challenge the entire concept of labels and prejudice, in pursuit of a more diverse, vibrant and respectful world. For this purpose, Absolut introduces a unique naked bottle – one with no label, but plenty of attitude," explained Anders Olsson, global travel retail director for the Swedish company.

”For the first time, we’re facing the world stark naked. ... We do it in support of the people who spend their entire lives branded with labels by others. As a brand, we also question the relevance of the LGBT abbreviation in marketing.”

The Absolut Co. is part of Pernod Ricard. Globally, Absolut Vodka is the world’s fourth largest international selling spirit.

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The dawn of 'comfort cocktails'

"Comfort food" has become a routine part of today's American lexicon, so why not "comfort cocktails"?

I came across some that carried that label in the Baltimore Sun's "Midnight Sun" after-hours column. I don't know that I'd personally find any comfort in some of the concoctions, but to each his or her own.

If you're interested in the particulars of such drinks as Daddy's Girl, Choking Hazard and Wrong Island Iced Tea, go here -- and remember, keep your tongue firmly planted in your cheek.

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Scotsman newspaper launches whisky site

Scotland's prestigious newspaper the Scotsman has launched something that should be very well received in its own country and beyond.

It's Scotsman Whisky, a new Web site under the newspaper's online umbrella. Its grand opening announcement and mission statement reads:

Welcome to Scotsman Whisky, the site for whisky drinkers, industry professionals and those keen to get their first taste of Scotland's national drink.

With whisky writing from Scotland's top journalists, expert business coverage and up to the minute news, Scotsman Whisky offers an insight into the fascinating world of this historic spirit as it advances into the 21st Century.

Visit our interactive distillery map to find out more about whisky production, browse our features section for stories about your favourite dram, or check out our blog for news and gossip from the world of whisky.

There's fascinating footage to look at in our video section and if you want to find out about whisky events happening across the country then click on our whisky events listing.

Whisky may be regarded as the "world's most complex spirit", but our aim is to make it as simple and enjoyable as possible for you to find out more about this wonderful drink. So sit back and enjoy Scotsman Whisky: everything you need to know about whisky -- served straight.

I've added a live link to the site on my list of "Refreshing Links."

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A celebri-quote: Luke Goss

• Playing the role of the evil Prince Nuada Silverlance in the film "Hellboy II" took a lot of hard work for ex-singer Luke Goss, 40. He reveals his regimen in an interview with Gloucestershire.co.uk.

Q: You're up for an MTV movie award for 'Best Fight.' What was your daily workout?

A: 'Hellboy II' was nine weeks -- four hours a day fighting and learning to use the weapons, and an hour in the gym at night before dinner. Then vodka. It all seemed to work out!

[Go here for more celebri-quotes.]

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World Whiskies Awards have familiar look

A painstaking set of judging rounds resulted in a wide range of winners in the 2009 World Whiskies Awards, although two were repeats from 2008.

The annual competition, sponsored by Whisky Magazine, the UK publication that is the world's largest devoted to spirits, was run by Dave Broom, chairman of judges, with panels in Europe, the United States -- which included yours truly -- and one judge each for Canada and Japan.

As noted in the current issue of the magazine, "Impressively for the second year running in both the Grain and Whisky Liqueur categories, the winners retained their top spots showing great consistency."

They were Compass Box Hedonism in the "Grain" judging and Wild Turkey American Honey in the "Whisky Liqueur" judging.

The other major winners:

New Release: Highland Park 40 Years Old

Blended Malt Whisky: Taketsuru 21 Years Old

Blended Whisky: Hanky Bannister 40 Years Old

American Whiskey: Thomas H. Handy Rye

Single Malt Whisky: Highland Park 21 Years Old

Issue No. 79 of the magazine has all the category winners that vied for the major awards.

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Ministry of Rum competition a gold rush

Sixty-five rums were entered in this year's Ministry of Rum Tasting Competition in Miami Beach, FL.

Forty-four of them, or 68% of all those entered, were awarded gold medals.

The competition was organized by Edward Hamilton, author of several books on rum, and proprietor of the Ministry of Rum Web site.

The gold medalists, in alphabetical order:

Abuelo 7 year old
Abuelo 12 year old
Admiral Rodney
Bacardi 8
Bacardi Reserva Limitada
Barceló Imperial Rum
Bacardi Select Rum
Barceló Gran Añejo Rum
Bacardi 8
Bacardi Limitada Reserva
Bacardi Select
Batiste Rhum Agricole Blanc
Boca Loca Cachaça
Cabana Cachaça
Castries Rum Cream
Castro Rum
Cubaney 8 Años Solera Reserva
Cubaney 15 Años Solera Reserva
Cruzan Aged Dark Rum
Cruzan Single Barrel
Diplomatico Blanco
Diplomatico Reserva Exclusiva
D J Cachaça
Dos Maderas PX
El Dorado 3 Year Old Cask Aged White Rum
El Dorado 5 Year Old Cask Aged Rum
Flor de Cana Rum Gold 4 year old
Hacienda Saruro
MaDoudou Vanille
Montanya Platino
Mount Gay Extra Old Barbados Rum
Opthimus 25 Años Summa Cum Laude
Rogue Dark Rum
Rogue Hazelnut Spiced Rum
Rum Jumbie
Rum Jumbie Coconut Splash
Seven Tiki Spiced
St. Nicholas Abbey 10 Years Old
Temptryst Applewood Light
Temptryst Hickory Light
Temptryst Peachwood Light
Tommy Bahama White Sand
Vizcaya Cask 21 Rum
Zaya

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Texas distillers can serve samples on-premises

Texas doesn't have many distilleries, but those it does have now will be able to ply their wares a little more easily.

Gov. Rick Perry has signed into law a piece of legislation that allows distilleries to serve free samples on premises, just as wineries have been allowed to do.

Dan Garrison, proprietor of Garrison Brothers Distillery in Hye, a tiny town in the Hill Country, told the Fort Worth Star-Telegram that "a while back, he invited a number of senators and representatives to visit his distillery but that the lawmakers weren’t able to taste the product at the end of the tour.

" 'It’s frustrating to come out and spend an hour walking around and not get an idea how good it is,' Garrison said."

There are only nine distilleries in Texas. Go here for my earlier report on the effort to create a 10th.

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Japan's Hibiki 12 YO debuts in London

Suntory is the king of Asian distillers, but it chose a foreign market for the world premier of its latest whisky.

Its Hibiki 12 Year Old premium blended whisky debuted today in London.

The Hibiki premium blended range has earned 15 gold medals and trophies in less than five years, including the title of "The World’s Best Blended Whisky" from its Hibiki 30 Year Old in both 2007 and 2008.

The distiller says London was chosen "due to the growing interest and demand for Suntory premium whiskies in the U.K. and to further support the Hibiki brand positioning on the world stage, by introducing it to whisky connoisseurs in an international capital."

The new expression was aged in Japanese plum liqueur "Umeshu" casks, which sweeten the liquor, made from a blend of malt and grain whiskies. It is filtered through bamboo charcoal and is bottled at 43% ABV (86 proof).

Suntory also produces the Hibiki in 17-, 21- and 30-year-old expressions.

Seiichi Koshimizu, Suntory’s chief blender and the first Japanese representative to be appointed a judge at the International Spirits Challenge, says, “Our goal was to create a uniquely Japanese whisky that is mellower and smoother than any other premium 12-year-old whisky in the world.

“Hibiki is a niche brand, and we understand that not many people can afford to buy such premium whiskies. By adding Hibiki 12 year-old to the range we seek to make the brand more affordable to whisky enthusiasts and to increase awareness of the marvellous flavors of Japanese whisky.”

The whisky is packaged in a 24-facet decanter inspired by the original 24 seasons in the Japanese year. It is selling in the U.K. at a suggested retail price of £39.99 to £42.99 a bottle, which translates to $60 to $65 US. The company has not announced when the new expression will be available in the American market.

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Kentucky craft distiller debuting Friday

Friday is a big day for the Corsair Artisan Distillery in Bowling Green, KY. That's when the micro-distillery has scheduled its grand opening and open house.

The new company, which is specializing in premium spirits, is located on Bowling Green's historic square on the backside of the Pushin building at East Main and College Street.

It's a 2,600-square-foot facility that includes a stillroom, work area, tasting bar and gift shop. The stillroom hosts two copper stills: a 240-gallon antique still and a 50-gallon hybrid pot still.

Darek Bell and Andrew Webber are co-founders of the small-batch distillery. They are making four spirits to begin with: gin, red absinthe, spiced rum and vanilla bean vodka.

They also are working on a variety of whiskey recipes. The first will be Wry Moon Unaged Rye Whiskey, which is crafted in extra small batches to produce a full peppery moonshine that preserves all the character of its rich rye mash.

Three aged whiskies are currently in the works as well: a four-grain whiskey, an aged rye whiskey and a Kentucky bourbon. The distillers say the micro-batch spirits will become available "as they reach their optimal character in the barrel-aging process."

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What's your drinking niche?

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If you like finding out who shares your beverage tastes, the folks at The Harris Poll can be of some assistance.

The company has just released the findings of its online survey of 2,401 U.S. adults conducted last month.

First off, the survey found that near;ly three in ten adults (29%) drink alcohol, including beer or wine, at least once a week; 6% say they drink daily; 20% drink at least once a month; 12% say they drink several times a year; 6% drink at least once a year; 8% drink alcohol less often than once a year. However, 25% say they never drink alcohol.

Men are more likely to drink alcohol at least once a week than women are (40% vs. 19%). Women, however, are more likely to say they never drink alcohol (29% vs. 22%). Among generations, 33% of Echo Boomers (those aged 18-32) say they drink at least once a week compared to 26% of Gen Xers (those aged 33-44).

Easterners are much more likely to drink daily and at least once a week compared to other regions of the country. Thirty-seven percent of those living in the East drink alcohol at least once a week compared to 26% of Midwesterners, 28% of Southerners and 29% of Westerners. Also, 12% of Easterners drink daily compared to just 3% of both Midwesterners and Westerners.

What are they drinking?

Among those who drink alcohol at least several times a year, here's the breakdown:

• 67% drink beer
• 49% drink domestic wine
• 41% drink vodka
• 32% drink rum
• 29% drink imported wine
• 24% drink tequila
• 18% drink champagne
• 16% drink Canadian or Irish whiskey
• 15% drink bourbon
• 14% drink gin
• 14% drink cordials
• 13% drink Scotch

Full data tables and methodology are available online.

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Four Roses selects latest limited edition

Four Roses master distiller Jim Rutledge has chosen a Bourbon recipe to add to its limited edition single barrel collection.

Four Roses Single Barrel Limited Edition 2009 Release will be uncut and not chill filtered. It is expected to go on sale in June, with 1,800 bottles put in select markets.

Rutledge selected the 11-year-old whiskey from among the 10 recipes the distillery produces.

Four Roses is produced in a Spanish-mission style distillery in Lawrenceburg, KY.

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Oregon gin debuting this week

The slow but steady comeback of gin in the U.S. market gets another boost this Friday when Penney's Gin makes its debut.

The spirit is from McMenamins' Edgefield Distillers in Troutdale, OR. The distillery is part of the McMenamins company that also has eight hotels and 57 pubs in Oregon and Washington.

Penney's Gin, the company's first new liquor in four years, is a 90-proof American dry gin produced using English methods. It is named for Joe Penney, a late-1800s adventurer, gambler and Portland saloon owner who fell on hard times and retired to the county poor farm, now McMenamins Edgefield.

It will retail for $26.75 for the 750ml bottle.

McMenamins makes a variety of ales and beers such as Terminator Stout, Hammerhead, Ruby, Edgefield Wheat and Sunflower IPA, runs the Edgefield Winery, the Edgefield Distillery, and produces a line of roasted coffees.

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Meat and potatoes in a bottle

Who says you can't have it all? Black Rock Spirits is producing an Idaho potato-based, bacon-flavored vodka called Bakon. In a sense, meat-and-potatoes in a bottle.

Bakon made its public debut a week ago at the Belltown Bistro in Seattle, and went on sale in local liquor stores several days later.

However, unless you live in or visit a very specific northwestern part of the U.S. (see map), you'll have to be patient about locating a bottle.

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KY Bourbon Trail re-launches

The Kentucky Bourbon Trail today marked its 10th anniversary by unveiling a new logo, brochure, souvenir passport and commemorative T-shirt.

“This is a significant milestone for one of Kentucky’s most popular tourism attractions,” said Eric Gregory, president of the Kentucky Distillers’ Association. “It’s also a perfect opportunity to introduce a fresh new look that reflects the growing bourbon revolution.”

The association created the Trail in 1999, inspired by the tourism and marketing opportunities in California’s wine country and Scotland’s whisky trails. The Trail features eight historic distilleries located in the Bluegrass country:

• Jim Beam
• Maker's Mark
• Buffalo Trace
• Four Roses
• Heaven Hill
• Tom Moore
• Wild Turkey
• Woodford Reserve

Visitors who collect stamps on their souvenir "passports" at all eight distilleries can redeem the passport for a free Kentucky Bourbon Trail T-shirt. This year’s shirt commemorates the 10th anniversary of the Trail.

The Trail also has added a Facebook page, and a revised web site Web site and Twitter page are due to be launched soon.

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Macleod releases 40-year-old Scotches to market

William M. Dowd photo illustration

• This is part of "Gotta Have ...", a series of occasional postings on unusual products.

Glengoyne Distillery is releasing a 40-year-old Highland Single Malt in limited quantities. Quite a decision for a 175-year-old distillery.

Iain Weir, marketing director for Ian Macleod Distillers which owns Glengoyne, said, “This is a world class, once-in-a-lifetime bottling. It was essential that the design and presentation of the Glengoyne 40 Year Old Highland Single Malt be a true reflection of its outstanding quality, and reinforces its position as one of the top luxury Limited Edition Single Malts available in the market today."

The expression is bottled in a a hand-blown Glencairn Crystal decanter, each of which has an individual number engraved in the base. An etching of the Scottish distillery is reflected up through the whisky.

The decanter is housed in a lacquered, piano-finished, solid oak wood presentation box, with gold plates on the front and hand-stitched cream leather interior. An accompanying cream leather and gold foil traditionally bound book, signed by Distillery Manager Robbie Hughes, provides tasting notes and detailed background on Glengoyne’s history as an independent distillery since 1833.

Just 250 crystal decanters will be available from specialist whisky outlets and in travel retail worldwide, retailing at £3,000 ($4,552 US).

However, if you're looking for a bargain-priced 40-year-old, Macleod also is launching a rare, limited-edition expression of its Springbank brand at just £800 ($1,213 US). It is from the Campbelltown distillery's Chieftain’s Single Malt Whisky collection.

Only 398 bottles of the natural strength, unchill-filtered whisky will be available. The distiller says it is the last and oldest Springbank cask available from the current Chieftain’s collection.

The bottle is presented in a silver leather-lined, solid oak box. Two silver plaques on the front display all the individual bottle details, as does the certificate of authenticity scroll, signed by Antony McCallum-Caron, Chieftain’s rare malt manager.

Weir notes, “The combination of age and the limited release of 398 bottles mean this will be a real collector’s item, with its unparalleled quality making it a joy to drink.”

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California vodka is truly organic

"Why does America buy into this 100-times distilled, diamond-filtered vodka crap? If it were really that pure, it would be organic!"

That's Allison Evanow, founder and CEO of Square One Organic Vodka, in a local television interview.

It's her mantra and her business plan to supply truly organic vodka to people who really care about such things. Working with master distiller Bill Scott, she has created a line of such spirits, made from 100% organic American rye through a proprietary certified organic fermentation process.

As the Northern California distiller explains it, the rye "receives only chemical-free compost, fresh water, and tender loving care during its entire growth cycle. The natural robust health of the plants themselves is their main defense against disease and infestation.

"Square One Organic Vodka then takes this organic philosophy right into the distillery, using only organic yeasts and natural nutrients in a process certified by the U.S. Department of Agriculture's (USDA) National Organic Program (NOP). The only other ingredient is pure, fresh water from the pristine watershed of the nearby Teton Range."

In addition to the basic vodka, Square One also creates cucumber and botanical styles. The suggested retail prices are in the $30 range. Go here to find out where it is available.

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Bacardi adds flavor to RTD line

Bacardi has added a second flavor to its ready-to-drink (RTD) portfolio -- the Bacardi Classic Cocktail Raspberry Mojito.

The first flavor was the Original Bacardi Mojito. Both are made with Bacardi Superior Rum, natural lime and mint flavors. The new flavor has ripened raspberries added.

Says Gordon Chisholm, brand director, After the original mint and lime mojito, the raspberry mojito is one of the most popular mojitos requested at bars and nightclubs, so offering a convenient, ready-to-serve raspberry mojito for home entertaining was a natural extension for the brand."

The 15% alcohol by volume (30 proof) cocktail is available in a 750-ml size as well as a 1.75-liter at suggested retail prices of $12.99 and $19.99.

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Distillers group picks officers

FRANKFORT, KY -- Andrea Wilson, of Diageo North America in Louisville, has been named chair of the Kentucky Distillers' Association.

The 129-year-old group promotes and protects the commonwealth's signature bourbon and distilled spirits industry.

Chris Morris, master distiller at Brown-Forman in Louisville, has been named vice chairman. John Rhea, chief operating officer at Four Roses Distillery in Lawrenceburg, has been named secretary-treasurer.

Other board members are Jeff Conder of Beam Global Spirits & Wine, Meredith Moody of Buffalo Trace, David Hobbs of Heaven Hill Distilleries, and Tom Krekeler of Wild Turkey Distillery.

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Tennessee distilling sites may be expanded

The production of distilled spirits in Tennessee is legal in only three counties. That could soon change.

A bill introduced by State Sen. Bill Ketron, R-Murfreesboro, to broaden that list has been approved by a 19-5 vote. The companion bill is awaiting a vote in the House.

Right now, only Lincoln, Moore and Coffee coiunties are allowed to host spirits production facilities. Under the bill, other counties would be eligible if they have approved retail package sales and liquor-by-the-drink sales through voter referendum.

The individual county commissions would decide which companies could produce the spirits.

Ketron (left) earlier had withdrawn his sponsorship of a bill that would allow sales of wine in supermarkets.

Ketron's 13th Senate District covers part of Rutherford County and all of Maury, Marshall and Lincoln counties in middle Tennessee. He is the secretary for the Senate State and Local Government Committee, serves on the Senate Education Committee and Senate Government Operations Committee, and is a member of the Joint House-Senate Education Oversight Committee. He was first elected in November 2002 and won re-election in 2006.

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Washington state hikes liquor markup

Liquor prices in Washington state will increase on August 1.

In a move to increase declining state revenues, the state's Liquor Control Board has approved a huge markup on prices.

The current markup on liquor sold in the state is 39.2%. Under the new rules, it will be 51.9%. In theory, the increase will run only through 2011, but that's a long way off and many things can happen in the interim.

The state is hoping the increase will make up for the $78.6 million to be removed from the Liquor Revolving Fund by lawmakers trying to deal with the state's $9 billion budget deficit.

The increase does not apply to beer and wine products. The Liquor Revolving Fund includes revenue from sales of spirits, beer and wine liter taxes, license fees and other related revenue sources.

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NY craft distillers get organized

New York State wines have a growing image around the country, but there's another adult beverage movement that is gaining traction as well.

The recent creation of the New York Craft Distillers Guild is evidence of that. An even dozen licensed craft distillers and the interest of the New York Farm Bureau created enough of a critical mass for such a group, whose first meeting was organized by the Hudson Valley Agri-Business Development Corporation.

“We want to make the firm statement that spirits production in New York is an agricultural undertaking,” says Todd Erling, executive director of HVADC, “distillers use agricultural products, and craft distilleries have the potential to create new markets for New York-grown fruits and grain while also creating a new tax source for the state.”

Changes in the state’s Alcohol Beverage Control Law have made it possible in recent years for small distillers to develop and flourish. With 12 licensed craft distillers, New York now has the highest concentration of distilleries of any state east of the Mississippi, according to the Guild. The distilleries are:

• Castle Spirits (Monroe)
• Delaware Phoenix Distillery (Walton)
• Finger Lakes Distilling (Elmira)
• Harvest Spirits (Valatie)
• Hidden Marsh Distillery (Seneca Falls)
• Knapp Vineyards (Romulus)
• Lake Placid Spirits (Lake Placid)
• Long Island Spirits (Baiting Hollow)
• Spirits by Battistella (Ithaca)
• Swedish Hill Winery (Romulus)
• Tuthilltown Spirits (Gardiner)
• Warwick Valley Winery and Distillery (Warwick)

Some of the distilleries are part of winemaking operations while others are standalone businesses. As a group, they produce spirits ranging from fruit brandies to vodka, rum and bourbon.

The number of distillers in New York is expected to double over the next five years, creating significant economic value for the state.

Ralph Erenzo, owner of Tuthilltown Spirits, notes "A small distillery operating at the limit of production allowed by their license can generate up to $1 million in annual excise and sales taxes to the state, not including the multiplier effect."

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Vermont eases wine, spirits sales law

Vermont winemakers and distillers got good news Tuesday when Gov. Jim Douglas signed a bill allowing them to sell more products on-site.

Previously, wineries could offer tastings or sell bottles of wine. Distilleries could do neither.

Now, wineries also may sell glasses of wine on-premises, and distilleries can offer tastings and sell bottles of their spirits.

In addition, wineries will be allowed to sell and offer tastings of other winemakers' wares, rent their sites for events such as weddings, and produce and sell fortified wines such as ports.

Vermont's first winery was founded 25 years ago, and the state now is home to 20.

Ed Metcalfe, of Whitingham, told the Associated Press he was on the fence about opening a distillery in Vermont if he couldn't sell his vodka and specialty liquors on site. He said the new law cinched it for him, allowing him to sell and offer tastings at the distillery he plans in Marlboro.

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Carbon dating catching whisky cheats

• From Scientific American magazine

Carbon dating, a valuable tool for placing ancient archaeological finds in context, is now being applied to date more modern treasures: pricey bottles of Scotch.

... 20th-century nuclear tests ... left their mark in the isotope record, significantly boosting levels of atmospheric carbon 14, the radioactive form of the element that researchers measure in carbon dating. ...

Stakes are high in the antique whiskey business -- a bottle of 1926 Macallan fetched $54,000 at Christie's New York in 2007 -- and forgeries appear to be commonplace.

[Go here for the full story and related links.]

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20-gallon cocktail a Vegas fundraiser

Introducing The Opportunitini.

The 20-gallon, gin-based martini was created at the Hard Rock Cafe in Las Vegas as a fundraiser for Opportunity Village, a local not-for-profit that provides vocational training, job placement and respite to people with intellectual disabilities.

Proceeds from sale of individual drinks made from the giant cocktail were raised Tuesday with Vegas Mayor Oscar Goodman pouring in the final bottle of gin.

The Opportunitini, in standard size, was created by bartenders at the Hard Rock and will be on the menu all summer.

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Smirnoff debuting RTD cocktails in Ireland

RTD -- the beverage industry acronym for "ready to drink" -- cocktails under the Smirnoff name will be unveiled on the Irish market next week.

Diageo, the international drinks company that owns Smirnoff, will offer mojito vodka cocktails beginning Tuesday, company executives told the news media yesterday. They are packaged in 70cl cocktail shaker-shaped bottles and will sell for €14.99 ($22 US) each.

In another matter, Diageo officials said plans to develop a premium-priced cachaça, the sugar cane-based Brazilian clear spirit, have been out off until the financial market improves.

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What will they think of next? (May edition)

This month marks a lot of things -- May Day, of course, plus Mother's Day, Memorial Day, National Hoagie Day, Limerick Day, Eliza Doolittle Day, National Hamburger Day, End Of The Middle Ages Day, National Macaroon Day...

But, in the world of international celebrations, Cinco de Mayo celebrations have grown from Mexico to be celebrated around the world. And with May 5th -- which commemorates a Mexican victory over the invading French at the Battle of Puebla in 1862 -- looming, that Mexican cocktail icon klnown as the margarita comes to the fore. Here are three examples of innovative twists on the basic drink.

• TRIPLE ORANGE MARGARITA

Ronaldo P. Colli, mixologist at the Americano restaurant in San Francisco, was asked by the makers of Gran Gala Triple Orange Liqueur to come up with a seasonal margarita showcasing their product.

1 1/2 ounces ultra premium tequila
3/4 ounce Gran Gala Triple Orange
1 ounce orange juice, freshly squeezed
1/2 ounce lime juice, freshly squeezed
1/4 ounce agave nectar
1 lime wheel
1 orange peel

Pour Gran Gala, tequila, orange juice, lime juice, agave nectar and orange peel into a shaker with ice. Shake vigorously and strain into a chilled glass filled with ice. Strain into a chilled margarita glass if you prefer your margarita up. Garnish with a lime wheel and the same orange peel on top of the cocktail. Salted rim is traditional, but optional.

(Agave nectar is a natural sweetener. Adjust according to desired sweetness. Available at gourmet stores or from online retailers.)

• WHITECAP MARGARITA

This recipe comes courtesy of the Texas Margarita Web site.

2 ounces tequila
3 tablespoons fresh lime juice
1/4 cup cream of coconut
1 cup ice

Place all ingredients in a blender and blend until smooth. This makes one drink.

• POMEGRANATE MARGARITA

Celebrity chef Tyler Florence developed this particular recipe for the Food Network.

1/4 cup pomegranate juice, plus seeds for garnish
4 ounces tequila blanco
1 ounce Triple Sec
2 ounces fresh lime juice
12 ounces ice cubes
Margarita salt, optional

Combine all ingredients, except salt, in a blender and pulse until frothy and well combined. Rim glasses with lime juice using a lime wedge then dip in margarita salt, drop some fresh pomegranate seeds in the bottom of the glass and pour margarita mix over the top.

[Go here for my archive of monthly cocktail recipe collections.]

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Arizona in line for new distillery

By the end of the year, the number of Arizona cities with distilleries should double.

Of course, that's not a difficult target to reach. At the moment, Flagstaff is the only one.

However, the Kingman Airport Industrial Park -- marked in map at right -- has auctioned off a two-acre parcel of land for $130,680 to a Nevada couple who said they plan to construct a distillery there.

The sole bidder for the property was PJ Patt Investments LLC, owned by John and Deborah Patt of Boulder City, NV. Bob Riley, the Industrial Park's director of economic development, told the Kingman Daily Miner the Patts have purchased a German-manufactured still similar to the one used by the Flagstaff-based High Spirits Distillery, manufacturer of a prickly pear-flavored vodka that debuted in December 2005. (Go here for my original story on High Spirits.)

He said the Patts intend to manufacture vodkas and specialty brandies, with the potential for tourism somewhere down the line.

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Organic liqueur line makes its debut

The move to create and sell "organic" alcoholic beverages marches on.

The latest is something called Thatcher's Organic Artisan Liqueurs. They come from Dave Racicot, former marketing VP for Campari/SKYY Spirits. The eight expressions, all U.S.D.A. Certified:

• Cucumber
• Elderflower
• Apple spice ginger
• Pomegranate
• Tres chili
• Dark chocolate
• Chipotle
• Blueberry

To complete the "green" theme, the liqueurs are packaged in lightweight, recyclable glass bottles bearing labels are made from recycled materials.

So far, only vendors in California and Illinois are handling the liqueurs, which sell for about $23 a bottle.

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Brooklyn Brewery founder now wants a distillery

Brooklyn, the historic and storied New York City borough, may be home to more than beermaking if Tom Potter (right) is successful.

Potter, who helped start the Brooklyn Brewery more than two decades ago, now wants to create Brooklyn's first distillery since Prohibition. He's trying to raise $600,000 in capital to rent space in the Williamsburg, Gowanus or Red Hook neighborhoods by this summer.

The Daily News reports that the business will be called the New York Distillery Company, and that the renowned designer and artist Milton Glaser has been retained to create the visual image of the as-yet-unnamed product line.

"There's this long-term trend towards locally made beverage products. I saw it in the beer industry 20 years ago and that same movement is starting ... for distilled spirits," Potter told the Daily News.

He said he got the idea to make his own gin and whiskey after touring distilleries on the West Coast.

"I'm optimistic. These are very challenging times to try to raise money, but traditional alcohol is recession-resistant: In good times people drink, and in bad times people drink," Potter said. " ... I hope to get 10,000 cases out there within the next few years. They'll probably retail between $25 and $45 a bottle."

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Prohibition is in the p.i.n.k.

Prohibition Beverage Inc. has acquired The p.i.n.k. Spirits Company.

In 2006, p.i.n.k. released the first ultra-premium vodka infused with both caffeine and guarana, pricing it at $40 for the 750ml bottle.

It is distributed in 41 states and five countries. The p.i.n.k. Spirits Company received the Beverage Information Group's "Rising Star" Growth Brand Award in both 2008 and this year. It also was chosen as one of the "Top 50 Spirits" and one of "The 12 Most Fascinating Vodkas" by Wine Enthusiast Magazine, and swept the Beverage Dynamics Marketing and Promotions Awards in 2006, 2007, and 2008 by taking home 23 awards.

p.i.n.k. now also makes tequila, rum, white whiskey, sake and gin.

Prohibition Beverage Inc., a Philadelphia-based company, is focused on spirit brands that target premium market segments.

[Go here for my original story on the creation of p.i.n.k. vodka.]

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Scotch the muse for Virginia distillers

• From VirginiaBusiness.com

From the snowcapped heights of Ben Nevis to the enduring insights of poet Robert Burns, Scotland’s charms have captured the hearts of many men.

Chris Allgood is among them. A native of Yorkshire in England, he has devoted decades to sampling and learning about fine Scotch whisky. Now the seeds of that passion are bearing fruit in Nelson County, VA.

Allgood and two business partners -- Brian Gray and Joe Hungate -- are developing a distillery and barley fields on about 95 acres in a spot off U.S. 29 called Eades Hollow. Their dream is to produce a line of single-malt whiskies, but you’ll find the Eades name on “anticipation” double malts already on shelves in Virginia and six other states.

[Go here for the full story.]

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A bar, a beer and a boar

Miss that address? It's Taste for Travel.org. Just go there and scroll down to find the story.

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Beefeater 24 gets bicoastal launch

New York and San Francisco will get the honors when Pernod Ricard USA debuts its Beefeater 24 gin in the U.S.

The new gin is crafted with 12 botanicals, including a blend of teas along with extracts of grapefruit, bitter almond, orris root and Seville orange peel. It takes its name from the 24-hour steeping process.

Tim Murphy, vice president of Beefeater, said in a press statement, "The gin category continues to show momentum and offers excellent future growth opportunities, making this an ideal time for us to launch this super-premium expression."

After the bicoastal launch, Pernod Ricard plans to quickly make Beefeater 24 available nationwide.

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Astronomy can be so tasty

• From The Sun of London:

The centre of