Absolut to be toasting a new owner

Pernod Ricard is the apparent winner in the battle to buy Absolut.

The New York Times, citing information from "people involved in the deal," reports that the French company agreed on Sunday night to acquire the parent of Absolut vodka in a monumental deal which the sources said "may be worth more than $7 billion."

The deal for Vin & Sprit, which was put up for sale by the Swedish government, had drawn bids from such companies as Diageo, Bacardi and Fortune Brands.

Absolut, which debuted in 1979, is the third-largest spirit brand in the world, behind Smirnoff vodka and Bacardi rum.

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The ultimate 'carding'

From the Canadian Press:

EDINBURGH, Scotland — An Internet campaign to ban Britain's treasury chief from the country's pubs seems to be striking a chord.

Earlier this month, treasury chief Alistair Darling (seen at right) raised taxes on cars and cigarettes. But it is his new alcohol duties -- which raised the price of a pint of beer -- that have Britons' backs up.

So, when a pub landlord here in Darling's hometown barred the chancellor from his establishment, drinking holes across the country followed suit. Many are posting pictures of the white-haired, bespectacled treasurer above the big red word "barred."

Bar manger Andrew Little at the Utopia pub, which kicked off the campaign, says the poster is "tongue in cheek." But, he says, it seems to have "touched a nerve."

Hundreds have joined Internet groups devoted to running Darling out of every pub in the country, and establishments from the Tap & Spile in the north England town of Lincoln to the Plough Inn in Finstock, near Oxford, said Darling would not allowed to partake of their booze.

The government has raised taxes on alcohol by 6% above the rate of inflation, which translates to an extra four pence (about eight cents Canadian) for a pint of beer, 13 pence (around 26 cents) for a bottle of wine and 55 pence (around $1.12) a bottle for spirits such as whisky.

The duties are scheduled to rise by another 2% above inflation in each of the next four years.

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Colorado repeals Sunday sales ban

Colorado has become the 35th state to repeal its ban on Sunday spirits sale. Thirteen states, counting the imminent Colorado change, have passed Sunday sales laws since 2002.

A bill co-authored by Sen. Jennifer Veiga and Rep. Cheri Jahn passed the Senate Thursday by a 24-9 vote. It now moves to the desk of Gov. Bill Ritter for final signature. If he approves it, the bill becomes law on July 1.

"This is a terrific victory for the benefit of consumer convenience, market modernization and free enterprise," said Peter Cressy, president of the Distilled Spirits Council of the United States (DISCUS).

He noted that this year marks the 75th anniversary of national Prohibition repeal that left behind it a ban on Sunday sales under so-called "Blue Laws" based on religious preferences for banning sales on the traditional day of worship.

A recent economic analysis shows that year-round Sunday sales of distilled spirits in Colorado alone would lead to an estimated retailer revenue impact range of $23 to $32 million and between $1.8 and $2.6 million for the state in additional sales tax revenue.

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An infused vodka with bite

This tale is a combination of Snakes On a Plane and Worm In a Tequila Bottle.

Agents for the Texas Alcoholic Beverage Commission have seized 411 bottles of vodka at Bayou Bob's Brazos River Rattlesnake Ranch. In addition to unlicensed vodka, each bottle also contained a 10-inch rattlesnake, also presumably unlicensed.

Authorities received a tip several weeks ago, according to a story in the Fort Worth-Star Telegram, and sent an agent to buy the vodka, which some people believe takes on aphrodisiac properties with the addition of the snake.

Bob Popplewell, who owns the enterprise, has been in the news before for selling 42,000 turtles overseas as a food delicacy, mostly in Asia.

Whether he has sold any rattlesnake vodka is not known since he wasn't available for an interview this time around, but officials say he can be expected to be charged with the sale of alcohol without a permit and possession of alcohol with the intent to sell.

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Idaho-sourced vodka now for sale in ... Idaho

The early 1960s were the runup to the "space race" between the U.S. and USSR. When the Godless Commies launched the first manmade satellite, Sputnik, lots of things changed in America.

President John F. Kennedy demanded we get our space program in gear. Science studies changed in schools and colleges. Sci-fi books, movies and TV shows on space themes popped up. And, an Oregon distillery began making Spudnik vodka out of potatoes, the first American distiller to follow the Russians' lead in that field.

Kennedy is gone, we won the space race, education quality has plummeted, "Star Trek" and its clones have run their course (except maybe for the brilliant "Battlestar Galactica" and the rollicking "Stargate Atlantis"). Ah, but the Hood River Distillery continues making potato vodka.

The new twist, however, is that Spudka finally is available to consumers in Idaho, the source of its potatoes.

"For the first time in over 45 years, Spudka has been listed in Idaho and is now available at many retailers in the state," said Hood River Distillery President Ron Dodge in a statement.

Sales of Spudka vodka grew by 31% from 2006 to 2007, the company said. It has landed numerous awards including a gold medal from the San Francisco World Spirits Competition.

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A very special visitor in time for Tartan Week

PHOTO BY WILLIAM M. DOWD

Ardmore Traditional Cask, a limited quantity Highland malt whisky, has just gone on sale in the U.S., timed very nicely for the annual Tartan Week festivities of Scots-Americans and those who align with them.

It was introduced just last year in the U.K. and some duty free shops. Its U.S. introduction has been limited to 3,000 cases, with 750ml bottles selling for a suggested retail price of $45-$50.

This offering from Beam Global Spirits & Wine is a double-matured single malt. It first is matured in used bourbon barrels of American white oak, and its second maturation in handmade 110-liter quarter casks which harken back to the type used two centuries ago.

Ardmore's distillers, led by master distiller Robert Hicks, say quarter cask maturation "allows much greater contact between the maturing spirit and the oak of the cask.

"When combined with the full, but relatively light peating of Ardmore, this creates an extraordinary malt whisky that has a well-rounded flavor, a unique peat-smoke richness softened by a delicate sweetness."

(See my "Tasting Notes" view on the quality of the offering.)

Traditional Cask is non-chill filtered and bottled at 46% abv (92 proof).

Ardmore is a descendant of the original Teacher's line. It was created in 1898 by Adam Teacher, son of William teacher whose original line now lives on in the blended Teacher's Highland Cream.

Ardmore uses locally grown barley and its characteristic peaty flavor comes from the peating levels used in the malting process. Ardmore typically peats its malts to between 12 to 14 parts per million, which is classified as "light" or "medium" peating.

Hicks, incidentally, was the first recipient of Distiller of the Year honors from the International Spirits Challenge in 1998, won it again in '98 and '03, and in 2006 was presented the Lifetime Achievement Award.

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And Monday will pad the total

Sales of Irish whiskey are growing worldwide, led by U.S. sales that grew 20% last year to 860,000 nine-liter cases. That is according to David Ozgo, chief economist for the Distilled Spirits Council, an Irish industry trade group.

"Though small by bourbon or scotch standards, Irish whiskey has been one of the fastest growing spirits categories for five years," he said.

Ozgo notes that the biggest player by far is Pernod Ricard's Jameson Whiskey, which grew almost 23% in the U.S. to 540,000 cases in 2007, according to Impact, the Canadian trade magazine. No. 2 Bushmills was far behind at 164,000 cases, but up nevertheless up by nearly 9%.

"Irish whiskey is still relatively small, but it's growing rapidly," said David Fleming, editor of Impact. "Jameson has a strong following with younger consumers, which is particularly impressive in light of vodka's continued popularity."

"Irish whiskey is on an incredible trajectory," Wayne Hartunian, brand manager for Jameson, told the Dow Jones Web site Market Watch. "It is the fastest-growing category in the U.S. by far."

The category also is expanding, following the "premiumization" trend, he noted. A typical bottle runs in the mid to high $20 range, but new offerings like its Gold Reserve go for $60 and the top-end Rarest Vintage Reserve at $250 and up.

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Heaven on a stick

You can get them in maple-bacon flavor, too, but since this site is about drinks let's emphasize the absinthe-flavored lollipops from Lollyphile, a San Francisco candy company.

The company, which is barely six months old, began when, as the Web site explains, "We found ourselves with a lot of absinthe and no candy. One thing led to another, and we ended up getting picked up by a few candy boutiques and building a Web site, which got way more business than we'd ever expected it would."

The absinthe lollys are within the latest U.S. government rules for the controversial liqueur, and the maple-bacon flavor contain real maple syrup and real bacon. The company is working on additional flavors to add to the line.

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Gov. Spitzer in Room 871, with the mini-bar

That clever headline on a Village Voice blog page item caught my eye. Here's the posting by Sarah DiGregorio that it introduced:

"According to the federal affidavit, former Governor Spitzer agreed to pay for any mini-bar charges during his tryst with Kristen at the Mayflower Hotel. Very generous of him! You know how outrageous those prices can be!

But what might Kristen have chosen from the Mayflower's mini-bar? Turns out, there was plenty to choose from for a three diamond kind of girl: Gray Goose, Bombay Gin, Absolut Vodka, Chivas Regal, Johnny Walker Black, plus an assortment of soda, candy bars, cookies and peanuts.

How many of those little bottles would it take before Spitzer started looking pretty good? Some questions we just can't answer."

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Proposed tax hikes floor Scotch makers

From Reuters news service:

EDINBURGH, Scotland -- The Scottish whisky industry described the budget tax rise on spirits sold in the UK as "punitive" and told the government it was a blow to international competitiveness at a time of rising exports.

Gavin Hewitt, chief executive of the Scotch Whisky Association (SWA), said in a statement following British Finance Minister Alistair Darling's budget speech that Scottish distillers were astonished by the tax announcement.

"The government's own figures show that any duty increase on whisky is likely to reduce revenue at a time when public finances are tight," Hewitt said on Wednesday. "A tax rise is a blow to international competitiveness when the industry has been investing significantly to meet a global demand for scotch whisky. It sets a damaging precedent that export markets may follow."

In his first budget, Darling told Parliament that alcohol duty will rise by 6% above the inflation rate with beer up 4 pence a pint, wine 14p a bottle and spirits 55p a bottle. He added alcohol duties would increase by 2% above the rate of inflation in each of the next four years.

The sale of scotch has soared over the past couple of years on demand from areas such as China, India, Russia and parts of South America, and the industry has reacted with multi-million pound investments in new distilleries. Some 90% of scotch whisky is exported.

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Go here for more on the story.

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The drinks are on the louse

It didn't take long for the well-known humorous spirit of Brooklyn to emerge in the Spitzer scandal.

In anticipation of the resignation of Gov. Eliot Spitzer in the midst of a prostitution case, Teddy's, a longtime popular watering hole, began offering Spitzer-related drink specials such as the "Spitzer Spritzer" and the "Hypocrite's Delight."

Now that the governor has announced he'll step down on Monday, the bar is continuing the special offerings. If you're in the city and want to check out Teddy's, it is located at 96 Berry Street, between 8th and 9th streets, in Brooklyn's Williamsburg section.

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Feel free to send along your comments or cocktail suggestions.

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A new definition of 'getting lit'

TY-KU, which its makers call "the world's first sake liqueur," is a multi-purpose drink.

The jade green liqueur, distilled from more than 20 ingredients, also is being marketed as containing "natural aphrodisiacs, health supplements and fruit extracts."

Then we get to the container it's sold in: a Chinese-made, pyramid-shaped bottle that illuminates each time it is picked up, thanks to a battery-powered LED in a hermetically sealed membrane.

The bottom and the top closure are injection molded from a chrome-coated special plastic known as ABS (acrylonitrile butadiene styrene). The way in which the electronic components are housed makes it possible to easily recycle the bottle because the bottom can be removed.

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English pubs on the endangered list

The iconic image of pubs as a part of England that will always endure is in trouble.

The number of pub closings last year hit a rate 14 times higher than the prior year, according to a new report just released by the British Beer and Pub Association (BBPA).

The BBPA says 1,409 pubs closed in 2007, a rate of 27 per week.

The Campaign for Real Ale (CAMRA) has published its own survey showing a slightly slower pace -- 57 a month -- but notes that 31% of those closed are being demolished, 36% are converted to shops, cafes and restaurants and 33% are converted to some other use, mostly residential.

It is this changeover that is concerning people who want to preserve the country's pub structure. CAMRA is pushing for changes to planning laws to prevent pub demolitions and change of use without planning permission.

So, what is causing the phenomenon?

BBPA Chief Executive Rob Hayward said he blames rising costs, falling sales and the impact of the smoking ban.

“These figures show the reality of the pub trade today," he said, "in contrast to the hype surrounding the myth of '24 hour drinking'."

BBPA statistics say beer sales in pubs are at their lowest level since the Depression in the 1930s. Today's pubs are selling 14 million fewer pints a day than they did when sales were at their peak in 1979.

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A new definition of 'getting tanked'

As reported by Agence France Presse:

MOSCOW -- An apparently drunk Russian tank driver rammed his 25-ton fighting machine into a remote village cottage while on a vodka run, footage aired on Friday on state television showed.

The soldier was filmed driving the tank, armed with an anti-aircraft gun, through a tiny street in Oktyabrskaya, in the Ural mountains' Sverdlovsk region.

He clambered unsteadily into his vehicle with two freshly purchased bottles, then rammed a fence and a house while attempting to leave.

"He was drunk," a villager said on Channel One television.

An assistant at the local shop said the soldier had purchased two bottles of vodka. Army spokesperson Konstantin Lazutkin promised the military would pay for repairs.

(Here's a video of the event. Unless you understand Russian, the audio won't be helpful, but the images transcend language.)



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The world's best bartender(?)

This 25-year-old bartender from Southport, England, was named the best in the world at his craft after outdoing all comers in the annual TGI Friday's World Bartender Championships held in Las Vegas.

That immediately opens the debate on what constitutes the "world's best," sez who, how dare you and all that comes with such sweeping generalities.

However, take a look at Tony Adams and see what you think.



If you'd like to see more "flair" bartending videos, just click on the start arrows on each image below.







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Ssssh. It's a very special dram

As reported by United Press International:

EDINBURGH, Scotland -- Scottish scientists have discovered that a byproduct of distilling the country's best-known product, Scotch whiskey, can be used for environmental cleanups.

The technology has been given the name "device for the remediation and attenuation of multiple pollutants" or Dram for short, The Scotsman reports. In addition to giving distilleries a way to do well by doing good to the environment the technology could also significantly cut the cost of removing up industrial pollutants from groundwater.

Glenfiddich (above), one of the best-known Scotch manufacturers, has helped the effort with donations of the byproduct, which scientists won't identify because of patent issues.

Graeme Patton, one of the scientists involved, tells The Scotsman newspaper that other byproducts from food and beverage making can perform a similar role. Scientists say that the compound, an organic material, attracts pollutants and breaks them down. While other remediation measures involve pumping groundwater out and removing pollutants, the byproduct can be placed in the ground and left there.

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Smirnoff just keeps expanding

Diageo's Smirnoff vodka line can't seem to stop introducing new flavors.

Grape and passion fruit, available initially only here in the U.S., are available in 50, 200, 375, and 750ml bottles as well as 1.0 and 1.75 litre sizes. The 750ml bottle has a suggested retail price of $14.99.

This raises the number of flavored vodkas in the Smirnoff lineup to 13. The company says it is the world's best-selling premium spirit and the top-selling flavored vodka in North America.

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Chivas expanding Glenlivet, re-starting Braeval

Chivas Brothers, the Scotch whisky and premium gin wing of Pernod Ricard, is planning to expand its Glenlivet facility. In addition, it says it will re-open the Braeval distillery that has been closed for six years.

Meanwhile, the company is marketing Chivas Regal 25 Year Old, a blend that harks back to the first-ever Chivas Regal blend, which also was a 25-year-old Scotch, first shipped from Aberdeen to New York in 1909. It is produced in limited quantities, and each bottled is individually numbered.

In the expansion project, Glenlivet on Speyside will get a new mash tun, six new stills and eight new wash backs to accommodate increased production. The project calls for expansion to strart as soon as all muncipal approvals are acquired.

Braeval Distillery, located near Tomintoul. is scheduled to reopen in July. Chivas Brothers founded Braeval in 1973. The company will use it to supply spirit for Chivas' blended whiskies.

Christian Porta, chairman and chief executive of Chivas Brothers, was very upbeat in making the announcements.

"Chivas Brothers exports exceed 1 million bottles every day around the world," he said, "and demand for Scotch whisky is at a record high. This latest investment will enable us to meet our growing demand as well as demonstrate our commitment to developing our business in Scotland."

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New Balvenie whisky honors maltmaster

The Balvenie distillery (right) is launching a 12-year-old Scotch to commemorate maltmaster David Stewart's 45th year in the industry.

The 12-year-old single malt from the Speyside distillery is a marriage from three cask types -– first-fill bourbon barrels, refill casks and sherry butts.

“It has given me great pleasure to create a signature whisky as part of The Balvenie range," Stewart said in a statement. "Maturing and marrying the finest single malt Scotch whisky has been my passion for over 45 years and it’s an honor to mark the moment with an addition to The Balvenie family.”

The Balvenie Signature 12-year-old is a limited release to be sold at a suggested retail price of $58. Each bottle carries its own batch number.

Balvenie was created in 1892, when an 18th Century mansion called Balvenie New House was converted into a distillery which had been purchased the same year by William Grant.

The basement was to become a bonded store for maturing whisky, the first story a malt floor, and the two upper floors were to be used as grain lofts. The building took 15 months to complete and on May 1, 1893, the first distillation took place at The Balvenie Distillery.

In the early 1920s, the old mansion was levelled to the basement floor and the stone blocks were used to build a new malt barn and kiln. The old malt kiln was converted into malt bins, electric light was installed and the number of stills has increased to nine, according to the company history.

The facility, located in Dufftown, Scotland, is open to public tours on weekdays to visitors 18 or older.

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Whisky Live coming up in Manhattan

And the global spirits beat goes on, with the latest Whisky Live event scheduled for Wednesday, April 2, in Manhattan.

The event, set for the historic Puck Building at 295 Lafayette Street, will include whisky and beer tastings, food and drink pairings, demonstrations and workshops, as well as food and entertainment.

Whisky Live events are held around the world as part of a program organized by Whisky Magazine, with the New York event coinciding with Tartan week. The events area geared to both hard-core whisky aficionadoes and novices alike.

Tickets are on sale in advance, with the best deals online. VIP tickets, which provide admission from 5:30 to 10 p.m. the eday of the event, are $105 each, and Standard tickets allowing access from 6:30 p.m. are $80 each. VIP tickets include five sampling vouchers, Standards three. Additional tastings are available at an additional charge.

Whisky Live events have already been held in London and Belgium this year. Nine more are scheduled after New York, including Los Angeles and Toronto in October. Full details are available online.

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Celebrity bartender working at warp speed

If you've ever been held hostage by a slow bartender, you'll really be impressed by Bobby Gleason (right).

The mixologist for Beam Global has just set a Guinness Book of World Records mark for cocktail-making speed: 253 different drinks in 60 minutes.

The feat took place at the Nightclub & Bar Convention & Trade Show in Las Vegas, where "Bobby G" was hawking two lines of Beam products -- DeKuyper cordials and liqueurs and Hornitos tequila. He averaged just over four cocktails a minute to top the four-year-old record of 179 cocktails in an hour.

From March to July, "Bobby G" will make visits to New York, Chicago, Dallas, Detroit, Los Angeles Miami to train bartenders in making a wider variety of drinks for home and professional service.

Gleason has been tending bar and creating drinks since 1984. He got his start at nightclubs in South Florida before relocating to Las Vegas, where he opened bars at the Mirage Hotel, Treasure Island and the Bellagio.

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Glennglassaugh distillery to re-start

Scotland's Glenglassaugh distillery will resume production after a hiatus of 22 years.

You may not think you’ve ever had any of its high-end Scotch whisky, but if you ever tried Cutty Sark, Famous Grouse or Laing’s made in 1986 or before, chances are you have since Glenglassaugh sold its product to those widely-known companies for use in their blends.

The Glenglassaugh distillery, built in 1875, is located in the village of Portsoy on the Moray coast of Scotland. The re-start was made possible through the purchase of the company by Scaent, a Dutch investment house.

Stuart Nickerson, a noted Scotch whisky expert, has been named managing director at Glenglassaugh. He told the BBC Online, "Start-up funding will cover running costs for the first year. We estimate it will take six or seven months to bring the distillery back to full working order.

"Glenglassaugh has the capacity to make 1 million litres of whisky a year and has high-growth potential. The product will appeal to malt collectors, those on high-disposable incomes and target markets include Eastern Europe."

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Of all the gin joints in all the world ...

Photo courtesy of the "new" Rick's

Much of the world is intimately familiar with Rick's Cafe Americain, the site of most of the action in the 1942 film classic "Casablanca."

In fact, some are so smitten with the film they feel as if they've been to Rick's. Not possible, of course, since it was merely a movie set on a Hollywood back lot.

However, Kathy Kriger, a 61-year-old former U.S. diplomat, took care of that the last time Leap Year Day rolled around.

She captured the ambience of the film and has turned a 1930s seaside mansion into a landmark in the exotic Moroccan city, giving it the look and atmosphere of the film. She marked the fourth anniversary of the "re-opening" of Rick's this Feb. 29.

Check out a Reuters feature story on the enterprise here, or go right to Rick's Web site here.

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Well, if you have to be stranded ...

From the DailyRecord.com.uk

• Islanders had just caviar and whisky to live on after their supply ship was cut off for a week by storms

The 125 residents on Colonsay in the Inner Hebrides are completely dependent on the mainland for all their food. They're used to keeping plenty of dry and powdered goods stored away for rough weather, but milk and fresh produce can run out after just a few days.

Last week, after a bout of stormy weather, the island missed two vital deliveries, leaving the only shop with just a few jars of caviar and bottles of whisky on the shelves.

Shopkeeper Mike McNicholl said: "When you miss one boat, you have a run on supplies but it's not normally too bad. Once we miss two, however, we're really in trouble."

Islanders were left fighting over the last of the rations before a ship managed to make the journey across with much-needed supplies on Wednesday night.

Mike added: "We have a perfect, idyllic lifestyle -- apart from when we don't get the boat and we don't have anything to eat."

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What will they think of next? (March edition)

Drawing by Richard K. Stoddard
The never-ending search for new, new, new cocktails goes on wherever there is curiosity, inherent mixology talent and an appreciative crowd. This month's set of cocktail recipes to add to your collection celebrates such efforts and results from some widely spaced places.

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• SOUTHERN EXPOSURE

I came across this creation in a report in the San Francisco Chronicle on Daniel Wyatt, the young bar manager at the city's iconic Alembic bar on Haight Street. Many of his drinks are culinary-inspired, and he's heavily into offbeat creations that have helped build both a reputation and a dedicated following.

1 1/2 ounces Junipero gin
Juice of half lime
3/4 ounce simple syrup
3/4 ounce fresh celery juice
7 or 8 mint leaves

Combine all ingredients in a mixing glass with ice, shake vigorously for 20 seconds. Double strain into chilled cocktail glass, garnish with single mint leaf.

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• BLACK & TAN

Allen Katz, director of mixology and spirits education for Southern Wine & Spirits of New York, whipped up this cocktail for an issue of Men's Fitness magazine.

2 ounce Rittenhouse rye whiskey
7 blackberries (fresh or frozen)
1/4 ounce simple syrup
1/4 ounce fresh lime juice
8 fresh mint leaves
Ginger beer

Using a bar muddler or a wooden spoon, crush 5 blackberries in a shaker with simple syrup, lime juice, and mint. Add ice to the shaker, then add rye and shake vigorously. Strain into a tall glass filled with ice, and top with ginger beer. Garnish with fresh blackberries on a cocktail pick.

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• WEDDING BELLES

If you're not familiar with LUPEC Boston, go here to get acquainted with the Ladies United for the Preservation of Endangered Cocktails. Misty Kalkofen, who bartends at Green Street Grill in Cambridge, began the Boston chapter a year ago. The group posted this cocktail on their Web site along with a report on the nuptials of one of their members.

3/4 ounce gin
3/4 ounce Red Dubonnet
1/2 ounce orange juice
1/2 ounce cherry-flavored brandy

Shake in iced cocktail shaker and strain. Serve in a cocktail glass.

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