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

William M. Dowd photo

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 eMailbox: 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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