Camper English's Blog, page 68

Water Chemistry at Deanston, Bunnahabhain, and Toberymory Distilleries

Several years ago I visited the Deanston and Bunnahabhain scotch whisky distilleries. Click on those words to read about the visits. 

At the time I was there I was really obsessed with the effects of water in distilled spirits (not that I'm over it), so I followed up with some super specific questions about the pH and TDS of the water sources. I never ended up putting up a blog post about it but now it's about time. 

Note that the Highland and Islay distilleries have slightly basic water (above 7.0), while the Island of Mull distillery water is slightly acidic. It would be more typical for Islay water to be acidic, as it typically runs through decaying vegetation through peat bogs, but at Bunnahabhain they collect the water upstream, two miles from the distillery. (Read more here.)

 

Deanston (Scottish Highlands slightly north of Glasgow)

Water Source: River Teith

Ph 7.1

Total Hardness ( mg CaCO3/ L ) 19.5

Colour (mg/L Pt/Co scale ) 20

Calcium ( mg/L ) 6.18 

 

Bunnahabhain (Islay)

Water source: Margadale underground river 

Ph 7.2

Total Hardness 120.7

Colour 50

Calcium 29.5

 

Tobermory  (Isle of Mull)

Water Source: Gearr Abhainn

Ph 6.2

Total Hardness 21.4

Colour 175

Calcium 5.02.

 

To see how these water sources compare against typical Highland/Islay water, see this post as well as the whole Water Project series here to see how different water sources change the flavor of whisky before and after distillation.

 

 

 

Sherry Pairing: A Rebujito Lemon-Lime Soda Taste Test

The Rebujito is a simple highball served in the sherry region of Spain. It's typically an equal-parts mixture of fino sherry with lemon-lime soda - usually Sprite or 7-Up; served over ice. Around Jerez you'll see branded pitchers with one of those two soda brands on them. 

I decided to try out a variety of lemon-lime (or just lemon) sodas to see which was best to go with sherry in the drink.

 

 

As a constant, I used Tio Pepe fino sherry. It's one of the most popular and easy-to-find sherries, plus I had the brand send me a couple of bottles for my experiments.  Tio Pepe is yeasty, only slightly nutty, with a touch of sweetness, and has that typical musty finish of fino/manzanilla sherries. 

 

Testing the Citrus Sodas (chilled; on their own) 

Mist TWST (HFCS): Flat Sprite (it was a little flat)

Refreshe (HFCS): More the lemon side of lemon-lime

Sprite (HFCS): Not as much sweetener or flavor in general, maybe some ginger? 

Mexican Sprite (sugar): Quite sweet and cloying, limey. 

Mexican 7-UP (sugar): zesty, sweet, generic citrus

GUS Dry Meyer Lemon (sugar): Pasteurized Lemon juice and soda water

Whole Foods Lemon Italian Soda (sugar): celery, lemon, good carbonation integration 

Lorina Pink Citrus Lemonade (sugar): Ouch high note sweetness then lemon sucker candy

San Pellegrino Limonata (sugar): Pasteurized lemon, quite sweet, chalky

Alta Palla Sparkling Lemonade (sugar): Pleasant light lemon soda

La Croix natural lemon  (no sweetener): sparkling water with a touch of lemon oil

 

Next, I tested each one with equal parts Tio Pepe. 

 

Rebujito Test: (Equal parts Tio Pepe and lemon/lemon-lime soda)

Mist TWST (HFCS): Soda is too bright/powerful and fights against natural flavor of sherry 

Refreshe (HFCS): I think it needs more lime aspect for a Rebujito

Sprite (HFCS): Soft drink up front, sherry finish. Okay at best. 

Mexican Sprite (Sugar): Much better, the sugar seems a better fit

Mexican 7-UP (sugar): Also good, less citrusy, lets the sherry shine 

GUS Dry Meyer Lemon (sugar): Blech, the saccharine sugar taste makes the sherry taste like it's spoiled lemonade

Whole Foods Lemon Italian Soda (sugar): That celery flavor sticks out again. So it's more like a celery Rebujito. It's not bad... just not what I was looking for. 

Lorina Pink Citrus Lemonade (sugar): Surprisingly pleasant, lemony 

San Pellegrino Limonata (sugar): brightness of tart lemon overpowers sherry

Alta Palla Sparkling Lemonade (sugar): Pretty okay integration of lemon soda and sherry 

La Croix natural lemon  (no sweetener): sparkling water with a sherry back. gross. 

 

Top Sodas: (re-tasted with ice in a larger portion)

My top four sodas were all sweetened with sugar rather than high fructose corn syrup: Mexican Sprite, Mexican 7-UP, Lorina Pink Citrus Lemonade, and Alta Palla Sparkling Lemonade. The sugar just seems to work better with the sherry. (Not that you need any excuse to avoid HFCS sodas in general.)

On a second test with a full glass of these four, the Sprite and the Lorina pink lemonade came out a little bit too high-note citrus for my taste; slightly incongruous with the musty sherry. The Alta Palla was pretty good, but almost such a background flavor that the drink was a little flat/watery tasting. 

My favorite soda that I tried for the Rebujito is the Mexican 7-Up. It's present but doesn't get in the way due to its low level of flavor. 

I wouldn't put the Rebujito on the list of the top cocktails of all time, but it sure is a tasty highball when you're sitting in the heat and sun in southern Spain. Which we should all do more often. 

 

 

 

 

Lunch in a Teepee, Dinner in a Castle: A Luxe Trip to The Glenlivet

Two years ago I went on a quick press trip with The Glenlivet single malt scotch whisky for the release of the first Winchester Collection, a series of 50-year-old whiskies from the brand. It was a vintage 1964 release.

While on the visit we were also able to taste the 1966 vintage that has recently come out and is the second bottling of the collection. 

As this has just hit the market, I decided it was a good time to revisit my visit. Those notes are below. 

The press release describes the new release: 

The Vintage 1966 is the second release from Winchester Collection, The Glenlivet’s first ever series of rare and precious 50-year-old single malt Scotch Whiskies.

The Vintage 1966 is a precious whisky that uses sherry casks to enhance the trademark soft, sweet and sumptuous complexity that The Glenlivet is best known for. The result is a remarkable single malt that layers the soft, smooth notes of The Glenlivet with delicate taste of spice – a teasing intermingling of cinnamon and liquorice – and offers an exceptionally long, smooth finish with a pleasing hint of dryness.

Only 100 bottles of remarkable Speyside single malt, priced at $25,000 each, have been carefully guarded and cared for by generations of The Glenlivet Master Distillers and are currently on sale around the world in limited distribution.

 

 

An Afternoon Trip along the Smuggler's Trails

The hills and fields around The Glenlivet distillery has a series of walking trails called The Smugglers Trails, in tribute to the tradition of pre-legal distilling in the area. We had a day of activities leading up to the distillery visit, and then a dinner evening at a local castle. As one does.

In the afternoon we rode ATVs around the countryside, with a view of The Glenlivet distillery off in the valley. We had a picnic in a giant portable teepee (as one does), and enjoyed a display of falconry (as is typical). 

The Glenlivet Distillery Visit (Nerd Stuff)

Next we headed downhill toward the distillery located in the middle of the valley. Though Glenlivet is the first licensed distillery in the Highlands (in 1824), this is the second location of the distillery after the first one burned down. The second was erected in 1858. 

We first stopped at Josie's Well, one of the many wells used as a water source for fermentation at the distillery. The waters from the various wells are blended before use. Alan Winchester (for whom the Winchester Collection is named) says that The Glenlivet is a hard water distillery. 

On the way into the distillery, we pass a duck pond that is used to cool the condenser water coming off the still- and I'm sure the ducks enjoy a warm pond to swim in.

Barley for the whisky is purchased from Scotland and abroad, and it is (as you'd guess from the soft and fruity flavor profile) unpeated. Winchester says the grind of the barley determines a lot of the final whisky flavor too - a point I'd not heard many distillers discuss (versus just maximum alcohol extraction). I'd like to investigate this more in the future. 

For every ton of barley that comes into the distillery, one third ends up as whisky, another third as CO2 fizzed off by fermentation, and the final third is spent solids sold as cattle feed. 

After the barley is ground, it goes to the mash tun where it is washed three times with hot water to pull out all the fermentable sugars. They don't stir it before pulling off the clearest liquid here, as this produces a less cereal-flavored (and presumably more fruity-flavored) whisky. 

Next the clear liquid is transferred to the Oregon wood wash backs for fermentation. After 50 hours it reached about 8.5% ABV. 

There are 14 stills at The Glenlivet, not just the six pretty ones you see on the tour. A lot happens out of sight or off-site, given that the distillery is relatively small. This is the second best selling single malt scotch whisky brand so they produce a lot here. There are aging warehouses located around Scotland, and things like watering down to barrel proof also happen elsewhere.

Demineralized water is used both for barrel proofing and for bottle proofing, as is typical. 

Aging takes place in ex-bourbon, ex-sherry, "traditional" (reused) barrels, and new French oak barrels.

 

 

 

Dinner in a Castle

After sampling a couple of 50-year-old whiskies at the distillery, a castle was a natural choice for dinner. It helps that there are a lot of castles around.

But the castle that we ended up in is Fyvie Castle, which dates back to at least 1211. We had bagpipes, suits of armor, the whole shebang. 

 

It was a nice way to end a quick-and-lovely trip to The Glenlivet. 

 

 

 

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The Best and Worst Non-Alcoholic Beers, According to Bartenders

Expanding on my other post about what to drink when you're not drinking, I asked bartenders to tell me their favorite (and least favorite) non-alcoholic beers.

Here is what they say - comments copied from Facebook so forgive the formatting/spelling: 

 

Erdinger Rules

Erdinger came out as the clear winner in this poll. 

Kevin Diedrich, PCH, SF: Erdinger N/A is my go to

Simone Mims, SF:  Erdinger is probably one of the most solid.

Leslie Hicks, SF: I prefer Erdinger

Jason Boggs: We also use Erdinger.

Timothy Zohn, SF: Erdinger is pretty much the only good NA beer in my opinion.

Andrew M Volk: Sounds like everyone else has already commented it, but another vote for Erdinger. It's the only NA we'll stock.

Anthony Parks, SF: Erdinger in the bottle or Old Milwaukee in the can

 

 

Runners-Up: Clausthaler then Bitburger Drive

Brandon Cummins: Well now I have to hunt down Erdinger... But my personal preferences are Clausthaler and Bitburger Drive.

Roger Gross: Clausthaler and Becks are quite nice.

Junior Ryan, Seattle: Clausthaler and Bitburger Drive

Gary Regan, Guru: Clausthaller

Jabriel Donohue of Circadia in Seattle:  Bitburger Drive is my runaway favorite.  

Kailee Asher of Counter Intuitive/Undertow in Phoenix AZ: I'm pregnant right now so no drinking for a while...  Clausthaler N/A beer. 

Greg Randle, Austin: Clausthaler is my favorite. We regularly have 3-6 NA beer brands in the house.  My favorite used to be St. Pauli (have regularly had blind tastings of 6-10 brands and it always did well in groups), but Clausthaler has taken over. Haake Beck is a top favorite. I used to not be a big fan 15 years ago or so, but I think it has gotten much better for whatever reason.

Jared Hirsch, Oakland: The blind test we did at Sidebar (Oakland, CA) had Clausthaller Golden Amber as the clear favorite. We found it balanced with good malty character, subtle bitterness, and most resembled an actual beer.... (Half hour later after a taste-test): Clausthaller Dry Hopped is now the new favorite and on the menu at Sidebar in Oakland.

Carrie Crespo-Dixon: I consider myself and expert in NA beer. I've been doing Sober October since 2006 and have tried ALL of them. For price and taste Old Milwaukee is by far the best. It's crisp and light, like a true lager. I know real beer drinkers probably don't like Corona but that's what OM tastes like to me. I like IPAs and Saisons so Clausthaler is another top choice, it's a bit fuller bodied with more complexity but again crisp and flavorful without having a sweet aftertaste (I personally don't like the Amber but my husband does.) Last, is Beck's NA which like Clausthaler has good body, is crisp and flavorful. The problem with most near beers is that they are either too sweet or lack finish and that edge on the finish is what's missing in most NA beers. And sometimes the carbonation in NA beers is just off. All the others are pretty heavy or taste AWFUL once they get the slightest bit warm. 

 

 

Followed By: Einbecker, Old Milwaukee, Kaliber

Chris Elford, Seattle: In my opinion the best is Einbecker NA. Erdinger is a close second. There are also many regional NA beers now being made by craft breweries who are using one of a couple methods to remove alcohol. Neither produce stupendous results but both make something better than the typical offerings you'll find in a grocery store. The other thing to consider is that because you won't sell much of it, you may want to consider not buying an NA beer that is packaged in green glass or clear glass, which won't keep the wavelengths of UV light out that would cause your NA beer to taste skunky. So! Buy in small quantities to keep it fresh and keep it in the deepest recesses of a fridge until the time of service.

Brian Petro: When I have the opportunity, I get the Einbecker N/A. My customers enjoy it more than any others I have sold.

Louise Owens, Dallas: Kaliber from Guinness

Nectaly Mendoza, Vegas: OLD MILWAUKEE NA

Aaron Polsky: Harvard & Stone, LA: We've been selling Old Milwaukee N/A for 6 months or so and the people who don't drink and are offered it (usually not knowing that we sell it) are eager to drink it.  I should also add that it doesn't hit too far, if at all, below the bar set by the prestigious Old Milwaukee Original.

Joseph Davis, Portland Oregon, three degrees bar: I loved Kalibur (sp?) when I was on a hiatus from drinking. Hated st. Paulie girl

 

European Brews Are Better?

Niki Ganong, author:  I spent a lot of last summer not drinking b/c of a medication I was taking, so I have tasted everything that's available. Bottom line is that the Germans do alcohol frei much much better than Americans. My faves: Erdinger Weissbier (by far my fave), Clausthauler, and Paulaner. Buckler is undrinkable IMO, as is Sharps.

Thomas Caspers: Hi there from Germany and first of all, Erdinger is crap. It's too sweet and malty and you don't even taste the yeast. I prefer Jever Fun, but there is also one very nice N/A IPA called "ü. NN", what means "Über Normal Null", could be translated as Above Normal Zero (haha). Quite nice, all you expect from an IPA.

Yvonne Lorkin: There's a zero alcohol beer from Italy called Birra Zero which is half decent

Peter Eichhorn: The top fermenting styles com e closer to the original, than the bottom fermenting styles. Nanny State from Scotlands BrewDog Brewery is probably the best alcohol free Pale Ale

Ulric Voelkel-Nijs: The Bavarians have really nailed down N/A beers! Maisel's Brewery in Bayreuth does an impressive Weißen without a trace!

Michael Mtvå Bergström: Drink'in The Sun - Mikkeller is excellent! Nanny State by Brewdog is great too

Ian Williams Clausthaller or St Pauli Girl and if you can get it here, Smithwicks AFB

Daryl Haldane: Weihenstephaner is a favourite. Becks Blue is also quite tasty.

Philip Duff, Consultant: If you are a lager drinker, its Clausthaler's NA lager, easy, by a mile, or the hopped one if you usually drink hoppy beer. It doesn't have the distribution other NA brands have, and it lacks Erdingers "big brother" advantage of having an alcoholic sibling (a rare example of alcoholic siblings being an actual advantage!) I've tried all the US-available brands I could find, and the short conclusion for NA beer is: unless it's made in Germany, don't drink it. 

 

Miscellany

Zachary Brian Taylor: 580, SF: The new Suntory NA is excellent, but isn't available yet...

Paul Bradley:  Schneider Weiss is pretty damn good for a non alcoholic. Not tried any better anyway.

Stacia Sasso: Aslan brewing in Bellingham, WA. is brewing their own NA. It's a dark style and damn good. I keep trying to get them to distribute it.

Heather Gregg I'm not a bartender but I like beer and have been pregnant twice (one time at Tales)! I've tried many of them, including the fancy ones that are trying to be good. I think that's pointless! I like Sharp's in a can for a PBR-esque experience, Clausthauler for a Rolling Rock feel, Erdinger for actually a pretty decent lager type. Ones I hated: Buckler, Kaliber, St Pauli Girl, and whatever that one in the green bottle is which seems to be in every bar (O'Douls).

 

And The Loser Is...

Tobin Ellis, Las Vegas: Keep in mind some sober people want to drink an N/A that tastes nothing like real beer at all, so as not to trigger their craving for that addiction. Which is the only plausible explanation for the popularity of Sharps or O'Douls.

Charles Steadman, NYC: Yes-Bitburger N.A. No-Odoul's N.A.

Carrie Crespo-Dixon: O'Douls=O'DON'T. The worst.

 

 

 

 

 

Plum Crazy: Sloe Gin As a Broader Category

Sloe Gin, traditionally, is sloes steeped in gin with sugar to produce a tart, berry-like winter gin, often sipped as a digestif. Sloes are small stone fruits related to the plum. 

While in the UK  it's a homemade tradition that peoples' grandmothers are familiar with, in the 1970s and 80s commercial products (mostly used in the Sloe Gin Fizz) were just neutral alcohol with coloring and flavoring.

 

 

 

Plymouth was the first brand I knew of to bring back a real infusion of sloes.  26% ABV. Since then, some other interesting new variations have hit the market. 

Greenhook Ginsmiths has a Beach Plum Gin Liqueur, first released in 2012.  According to the brand, Beach Plums native type of wild plum that are very close relatives to both damsons and in particular the sloes.  Beach Plums are indigenous to New York and the Northeast Atlantic Coast from Maryland to Maine.” The plums are macerated 6-9 months in the gin.  30% ABV

 

Spirit Works Sloe Gin and Barrel Reserve Sloe Gin: They say "We start with our signature gin, which we macerate with sloe berries until the delicious fruit flavor and color have fully released in the gin." For the Barrel Reserve Sloe Gin, "We begin with Spirit Works Sloe Gin and, much like with our Barrel Gin, let it rest in a full-size new, charred, American White Oak barrel for several months." 29.6% ABV

 

 

 

The Bitter Truth Sloe Gin: "The Bitter Truth Sloe Gin is a Sloe Gin made from the best ripe sloe berries which are macerated in Blue Gin created by the famous Austrian distiller Hans Reisetbauer. Since it is only flavored with fresh sloe berries, this gin reveals the unique aroma of this wild-growing 'little plum', that is widespread in Southern Germany." 28% ABV

 

 

Boodles Mulberry Gin: "Inspired by the traditional sloe gin liqueur... the taste combines delicate mulberries with notes of raspberry and currant. " 30% ABV

 

Averell Damson Gin Liqueur: A sloe gin from damson plums (same as sloes I believe) from Upstate New York.

 

And, as Wikipedia points out, other plum spirits include the anisey pacharán from Spain, and Japanese umeshu. 

 

 

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What to Drink When You're Not Drinking, According to Bartenders

It's January, and maybe you're taking a break from drinking so much or maybe you've resolved to drink less. Here are some suggestions on what to drink instead. 

I asked my bartender pals on Facebook what they drink when they're not drinking alcohol. I didn't expect 100 of them to reply! I put them into various categories mostly based on their first answer to the question. There are some conclusions at the end. It is very long. 

 

Water! And Coconut Water

It seems that people who like plain water also like herbal tea. 

Daniel Castro of La Banane in  Toronto, Ontario:  Water. I'm getting older, I get migraines, and so looking after my health is #1. Herbal, peppermint tea is another go-to.

John Lermayer, Sweet Liberty, Miami:  Alkaline water and green tea (together and separately)

Paul Bradley of Dubai: Large amounts of water, St Clements, lashings of ginger beer. And coconut water

Jabriel Donohue of Circadia, Seattle: Plain soda water, herbal tea, non alcoholic beer

 Robert Freeman of Sidecar in Jacksonville FL:  Acqua Panna with fresh squeezed lemon. 

 Charles Steadman: Mayim sparkling water and sencha tea from JoJo tea

Nonna Titulauri of Hakkasan San Francisco: If I'm out but not drinking, if I'm at a restaurant bar, I either drink hot/cold tea or a coffee beverage. And if I'm at a single standing bar, I just drink water with no ice. I like to keep it simple. I often times go visit my friends after my shift at bars where they work and just have a glass of water. 

Chris Grimm of Sugar & Olives, Norwalk, CT: I try to drink a couple of litres of water, during a shift. My non-alcoholic, non-water go-to is Pellegrino Pamplemousse. 

Ricardo Albrecht: Coconut water

 

Topo Chico Sparkling Water

Mindy Kucan of Hale Pele Portland, OR: Topo Chico!!!! I always have a case of topo in my car! Iced tea- sometimes I sweeten it. Black tea, golden milk, and I make this coconut water-banana-cocoa powder-Hawaiian sea salt smoothie that does the trick. 

Pamela Wiznitzer of Seamstress, NYC: Topo Chico when available. Otherwise, I drink loads of tea and very into matcha these days!

Brad Bowden of Lounge Here Dallas, TX: Topo Chico for sure! HOLY Kombucha is up there on my go to list. 

Donnie Pratt: Tap water, Topo Chico or Mountain Valley Springs and espresso 1000 Faces out of Athens, GA are my favorite.

Stuart Humphries of The Pass & Provisions, Houston, TX: Topo Chico, a highly effervescent agua mineral hard to find outside of Mexico and Texas, goes great with everything, esp. tacos and hangovers

Greg West: Topo all the way. Topo with hint of lime. So good.

Cameron George: Topo chico and Ango.

Kyle Zimmerman, Hutch on Avondale, Oklahoma City: Topo Chico with bitters and an orange slice. I feel like the minerality of topo really plays well with the bitters.

Will Croxville: Topo Chico if possible, but if not just regular old seltzer water for me.

Rich Heider II:  Topo Chico

 

 

Sodas or Soda Water with Splashes of Something

Paul Russell of Hugo's, Portland Maine: Cinotto by San Pellegrino. Also, what I call the hydrito...an N/A mojito with a heavy hand of ango.

Danny Ronen, Consultant: I go for effervescent with little to no sugar, so:  Perrier Grapefruit, Coconut water (preferably the one Robert Pallone has been working on for the past few years, it's so GD delicious and some of the lowest sugar content i've seen), Hot water, fresh lemon juice (neighbor's tree). 

Tony Morandi of 900 wall/the Capitol. Bend OR: Coffee. Half soda water/half water. Tea is awesome mid day and night. Veggie based smoothies. Coconut water. But for special occasions, well made/ interesting sodas in limited quantities. Made a pineapple allspice soda the other day that was killer

Jason Laidlaw of The Shameful Tiki Room, Vancouver: Water, splash of pineapple if I need an energy boost (and the opened can(s) of soda water at the end of the shift. Not at work: coconut water (no added sugar), kombucha, water.

Travis St Germain of Clover Club, Brooklyn: Soda water lime juice and salt. 

Matt Roberts of London: 1 lime, Mexican elbowed, pinch salt and soda water during service. Pot after pot of pu'erh tea helps keep the focus on line clean day too!

Josey Packard of Bar Mezzana, Boston: I make a tamarind syrup that has brags vinegar in it, a no-sugar St John's "syrup," and a sarsaparilla syrup.

 Andy Griffiths:  Sparkling water with yuzu juice!

Jamaal PatronJames Bowen:  Clayton's Kola Tonic, splash Ginger Ale and 4 dashes of Angostura Bitters for good measure

Elliot Clark of Trick Dog, SF: Soda water, pineapple juice, and Peychauds bitters. 

Alastair Burgess: Lemon, lime and bitters, actually available as a canned soft drink in the Caribbean. Other wise, ginger juice, lemon juice ango bitters and soda water.

Kailee Asher of Counter Intuitive/Undertow in Phoenix AZ: I'm pregnant right now so no drinking for a while...  Clausthaler N/A beer, club soda and ango, dealer's choice N/A cocktail at a cocktail bar - had a really good smash at Otium in LA!

Odd Strandbakken of Himkok, Oslo. Norway: soda, ice, grapefruit bitters and grapefruit zest!

Francis Schott of Stage Left & Catherine Lombardi a restaurants, New Brunswick, NJ: Blenheim Ginger Ale (not-so-hot) out of the painted glass bottle (never plastic) or Elderflower syrup and soda. 2 oz in 6 oz seltzer- my favorite brand is Austrian by Nikolaihof. Elderflower syrup in German is Holunderblütensirup (available through Michael Skurnik Wines). Fun to drink - fun to say. I keep a bottle in my refrigerator at all times. 

Zachary A. Evans: Fresh squeezed lemonade, ginger ale, and cran. Equal parts.

Ole Buddrus: Technically speaking bitters contain alcohol, that aside my favorite is still ginger ale and angostura, preferably East Imperial.

Ben Johnson of The Imperial Life, Asheville, NC: I find myself drinking a lot of Coke, or specialty soda in general. When I go out to eat or to a bar, my go to is almost always Peach Nehi soda if they've got it (and most places in Western North Carolina do). I'll also crush a soda water with lime after a long shift. And if I'm at a real dive, I'll generally go for a grapefruit juice (out of a can) and soda, as it looks more like a drink. There's really no reason to be at a dive bar if you're not drinking, so I find it best to mask it at these types of places. 

 

Tonic Water, Modified

Jacopo Rosito: 54 Mint, San Francisco: Cranberry, tonic, lime !

Mike Henderson of Edible Beats (Root Down), Denver: Tonic, Lime, and Angostura Bitters. Preferably Q or Indi tonic.

Jay Villafana of The Slanted Door, San Francisco: Grapefruit and Tonic

Blair Frodelius. Mid-Century Lounge. Syracuse, NY: Fever-Tree Tonic water and a squeeze of lime, Orangina or Lavender Dry Soda all served on the rocks.

Brian Means, Michael Mina Group: Seedlip and tonic is delicious!

Tyler Fry:  Tonic on anything, especially grapefruit. Juices and tea. Chai-spiced cider.

Jessi Mess, Absinthe, SF: grapefruit & tonic, sometimes with ango.

Paul Mathew  of The Hide/The Arbitrager, London: House tonic syrup, orange bitters, squeeze of lime, soda, long w/lots of ice. And shots of 50:50 maple syrup and lime juice for a pick-me-up.

 

Coffee, Please

Fred Yarm of Loyal Nine in Boston: My number one nonalcoholic drink is coffee, hot and black, although I have no problem drinking it room temperature such as during a shift or if I have left overs from yesterday's pot. Otherwise, the majority of my nonalcoholic drinking consists of water either still or sparkling. And medicinally (besides its use for making Bucks and Mules), ginger beer such as a ginger-forward one like AJ Stephens is my go to.

Adam Patrick K of Rothbard Ale & Larder, Westport, CT:  Bulletproof Coffee, tisanes, kombucha

Tom Zyankali of Zyankali Bar, Berlin:  Café au laut with Vietnamese coffee

Anthony DeSerio:  Coffee... lots and lots of coffee. Verners ginger ale when i can get it.

Or Geshury: Espresso tonic. Cold brew from coconut water. Jasmine green speedballed with chamomile/peppermint depending on the time of day. Coconut water + activated charcoal + sea salt (hangover preventative). Fevertree sodas. Mexicoke. Bitters lime and soda when at a bar and not drinking.

 

Tea and Iced Tea

Bill Brooks,  The Cannibal Liquor House, Manhattan: I am a big fan of sun tea in the summer. I have 2-3 empty clear growlers that I fill with water, various fruits (watermelon, lemon, raspberry, peaches, etc), spices (mint, lemon verbena, basil), and some really good quality tea. Leave it out in the sun for a couple of hours and I will go thru a jug every 2-3 days. Love my sun tea.

Gary Crunkleton of The Crunkleton in Chapel Hill, NC: Sweet Tea

Christian Suzuki of multiple bars, San Francisco: Genmaicha, Oolang (iced for summer, hot during winter), coffee (black...like my soul)

David Bonatesta: Genmaicha tea , Evian Water or San Pellegrino. Vitamin Water, Carrot Juice, Espresso

Trevor Easter of Normandie Club, Los Angeles: Bhakti original and coldbrew chai blend.

Bethany Ham:  If it's cold out - green tea with honey and lemon or chai tea with a little hot almond milk.  If it's hot out - bitters and soda #ftw, iced tea or ice water with a splash of fresh sweetened ginger and ango. 

Jared Hirsch of Sidebar, Oakland, CA:  At work: Arnold Palmer the way he liked it (3:1 iced tea : lemonade.) At home: Harney and Sons' Paris tea, or Lapsang Souchong tea, or Dr. Browns' Cream Soda. 

Matthew Rowley, writer: For me it's tea. Iced tea all year and, when the mercury dips, hot tea in an old 500 ml West German beer stein. First one goes down usually before dawn. Second by 7am or so. A third only if I'm not going to the gym that day. Between hot and iced teas, I usually dispatch 2-4 liters per day.  I may have a tea problem.

Andreas Künster: Black tea (the English way), cold milk, calpis or calpico with soda and a lot of non sparkling water

Tim Morrison of 4th Street Bar & Grill, Lake Mary, FL:  I'm a tea addict. Hot or cold or any kind. I go thru more unsweet iced black tea than anything. 

Christopher Day:  Tea. Earl Grey. Hot.

 Niquito Constan: mate-cocido (a famous argentinean infusion) with milk and mascabo (red sugar), coffee with milk and honey, ginger beer whenever I can lay myself on one. I tend to mix tonic with juices. Homemade guarana soda, or homemade pomegranate with soda! From time to time I go full on zombie mode and drink guarana flavoured energy drink called V.

Jen Ackrill, Top of Waikiki, Hawaii: Technically when I'm "not drinking" I'm drinking Dolin Blanc with soda and a grapefruit zest, but when I'm NOT drinking it's Yogi Egyptian Licorice Tea, hot or cold!

 

Weird Miscellany

Cari Hah of Big Bar in Los Angeles: Korean Corn Silk Tea

Blake Pope of Kindred, North Carolina: Switchel.  It's composition is incredibly simple - usually, just three ingredients: seltzer, apple cider vinegar, and either honey, molasses or maple syrup. I love the simplicity. Kindred currently has a pomegranate switchel on tap and I can’t get enough.

Thor Bergquist of PS40 in Sydney, Australia:  Smoked lemonade made in house

Dan Brink:  Apple cider vinegar, honey, cinnamon, ice

Leilani Vella:  I don't find the trade of sugar for alcohol to be a healthier choice. So kombucha, bitters and soda, lemon grass mint tea, orange slice with fresh mint a splash of lemon juice and soda, or fresh juiced ginger, lemon apple and greens.

 Ariana Vitale: Verjus

 Cordula Langer: Joghurt with soda and homemade smoothies

Alex Smith, Whitechapel, SF: I have a favorite recovery drink when I go to the gym - when I am coincidentally also "not drinking." Combo of the following: some concentrated cold brew coffee w/ chicory (4 oz), hemp milk (2 oz), natural cane ginger beer (2 oz), coconut water (10 oz), and some Bob's Red Mill chocolate protein powder (3 tbs).

 

Conclusions

So if you wanted to take something away from this, here is what I see. Bartenders like:

Tea, perhaps even more than coffee. I did not know this. 

Grapefruit and Tonic - If you're a tonic water brand you're going to want to release this as a combination flavor. 

Topo Chico is so, so hot right now. (I introduce it to my friends as 'bartender water.') Here's a good NYT story about it's new popularity.

 

 

How to Make the Death Star Ice Mold Turn Out Clear

Did you receive one of those cool Star Wars Death Star ice molds as a gift (or buy one for yourself), only to have it come out looking not like the advertisement:

Image from the ad on Amazon.

But more like this?

 

Yeah, more like post-Skywalker Death Star. 

Don't worry, I have a fix for you. The trick is take advantage of Directional Freezing, a technique I pioneered here on Alcademics.com. 

In a nutshell, the regular way ice ball will freeze is from the outside-in. The ice "wants" to be clear in a nice neat organized lattice so it pushes trapped air into the center of the ball, where it appears cloudy and also cracks as it expands. With Directional Freezing, we make sure the ice ball freezes from the top to the bottom, pushing that trapped air out the hole in the bottom. 

 

We accomplish this by using a Thermos Funtainer (or other similar insulated mug, but this one fits the 2.5" ice ball molds perfectly and takes up the least amount of space in your freezer). 

Fill the Thermos with water

Fill the Death Star ice ball mold with water (I use water from a Britta filter)

Hold your thumb over the hole in the Star Wars ice ball mold and turn it upside down, setting it on the Thermos with the hole facing into the thermos. 

Put it in the freezer and wait 12 hours or so for it to freeze, depending on your freezer. 

The ball should now be super clear. 

Common issues are that it comes out more egg-shaped or that it's a touch cloudy on the last part to freeze (where the hole is). If you're experiencing that, try:

Move it so that the hole is either directly down in the center of the thermos, or a little on an angle towards one side (depending on if your freezer is excessively cold or warm)

Beware excessive vibration/jostling the container in your freezer, usually caused by opening and closing the door a lot. This can cause bubbles and stop the directional freezing process. 

Some super-obsessed Alcademics readers claim that to get every last cloudy bit out of the ice ball (often the last part to freeze is slightly 'frosty' in appearance), use bottled water. We haven't figured out why this would make any difference, but they claim it does. 

Most sink faucets have a aerator on them - even if your water doesn't need to be filtered, letting it sit a while or removing the aerator can help if the ice is still cloudy and freezes fast. 

Enjoy your super clear Star Wars Death Star ice balls, and may the force of Directional Freezing be with you.

 

To see all the many, many ice experiments on Alcademics, follow this link to the Index of Ice Experiments. 

 

Distillery Visit: Stranahan's Colorado Whiskey in Denver

This December, I visited the Stranahan's single malt Colorado whiskey distillery in Denver, in order to partake in the fun and insanity of waiting in line overnight for the annual Snowflake whiskey release. 

The previous night, however, we were given a tour by Stranahan's distiller Rob Dietrich.

Background

Stranahan's was launched by Jess Graber, who along with George Stranahan came up with the original recipe and product launch. This was back in 2004-2006, and in 2010 the brand was sold to Proximo (created by Jose Cuervo and owner of stylishly-branded brands including The Kraken rum and Boodles Gin).  

In Denver, there is clearly no animosity towards Proximo's ownership, as the Snowflake whiskey release events show. Likewise, Jess Graber's newer whiskey brand TinCup is "finished" at Stranahan's (and I believe owned by Proximo), so that relationship remains in good standing as well.

Production

Stranahan's is an American single-malt, meaning it's distilled from 100% malted barley. The barley they use is mostly a "bulk" barley, plus three other "specialty" barleys making up their custom recipe. 

The barley is milled on-site, then put into the mash tun to extract sugars for fermentation. Water is added. Next it goes into a "boil kettle" that kills bacteria/sterilizes it basically. This is not typical in bourbon or scotch production, but comes from the facility's historical use as a brewery. This is the stage at which hops would have been added.

I'm guessing that between what they call the mash tun and the boil kettle, it's doing the same thing as the mash tun and wash back of scotch whisky (soaking the grains and washing out the fermentable sugars with hot water), minus the filtering of the liquids (which at Stranahan's comes in the next step). 

Then it goes into a "whirlpool," another brewery tool, which spins it to separate the liquids from the solids and gets "clean distiller's wort" out of it. 

 

 

Fermentation is in closed-top, temperature-controlled stainless steel fermenters that are 5500 gallons in size. These also come from the former brewery. The yeast Dietrich says is an unusual strain, chosen not for producing high alcohol content necessarily, but for flavor production. Fermentation lasts six days. The ABV after fermentation? They won't say. 

 

 

Interestingly, the water they use for fermentation is charcoal-filtered city water, while the water they use to dilute post-distillation to barrel-proof and bottle-proof is Colorado Springs mineral water. Typically, it's the other way around - the "special" local water is used for fermentation, then the reverse osmosis filtered city water is used for the rest. Interesting.

After fermentation, they suck out everything except the spent yeast and keep it in the "wash storage" until they're ready to distill it. 

There are three large wash stills. One is the distillery's first still that they used to use for everything. They've since expanded to three wash stills for the first distillation, and two smaller spirit stills for the second distillation (as there is less volume of liquid to distill after the first distillation is done).

As you can see, both sets of stills are pot-column hybrid stills. If I recall correctly, Dietrich said their hybrid still was the first of its type used to make whisky in the state. 

After the first distillation the spirit is 40%, and the spirit comes off the second distillation at 150 proof (75% ABV). 

 

 

 

The spirit is then diluted with water from Colorado Springs and put into the barrels at 110 proof (55%).  Amazingly, this spring water for barrel and bottle proofing is El Dorado Springs water, purchased in 5-gallon bottles, same as you'd buy for the water cooler in your office. There was a huge rack of them in the distillery. So I guess if you wanted to make matching ice cubes or bourbon and branch water, you'd know exactly which water to use. 

In Colorado's weather, the alcohol percentage rises in the barrel, so after 2-3 years it comes out of the barrel at 114-166 Proof.  The barrels are all new oak barrels, toasted first then charred with #3 alligator char by Independent Stave. 

After aging, the spirit is put through a 5-micron filter just to keep out barrel char, then diluted with water from Colorado Springs for bottling. None of the whiskies are chill-filtered. 

 

 

Stranahan's Whiskeys

The three Stranahan's releases are distilled the same way - same recipe and process. The difference between them is in age and finishing. 

The Stranahan's Original single-malt is aged a minimum of two years in new American oak barrels. The majority of the liquid is two years old, with some 3-, 4-, and 5-year whiskey blended in. 

The Stranahan's Diamond Peak is all aged four years in new American oak barrels. 

The Snowflake whiskies are annual releases first aged in new American oak barrels, then finished in a variety of casks that held other wines/spirits and blended. Those are available for one day and then gone for the year. 

 

 

 

 

New Booze December 2016: Lots of New Gins and Scotch Whiskies

New Booze for December 2016 features a range of new tequilas, a bunch of imported gins (and one experimental US one), a slew of scotch whiskies, one very old Irish whiskey, and more.

 

The Balvenie Tun 1509 Batch 3
September 2016 National
$350 per 750ml bottle

Following in the footsteps of Tun 1509 Batches 1 and 2, The Balvenie Malt Master David Stewart MBE will now present Tun 1509 Batch 3. To create Batch 3 of Tun 1509 – which will be limited to just 8,850 bottles worldwide, and only 2,100 available in the US – David selected 31 casks from the distillery’s aged stocks. He used 12 sherry butts distilled between 1989 and 1992, 11 American oak hogsheads distilled in 1989 and eight refill American Oak butts distilled in 1992 and 1993. All were transferred to the single marrying vessel known as the “tun.” Higher strength at 52.2% and non-chill filtered.

www.thebalvenie.com

Highland Park FIRE Edition
November 2016 National
$300 for 750ml

Matured exclusively in 100% refill Port wine casks, FIRE Edition follows the release of ICE Edition; 15 year old single malt with an ABV of 45.2%.

highlandpark.co.uk

 

A. Smith Bowman Rye Expectations Gin  
November 19, 2016 Only be available at the A. Smith Bowman Distillery Visitor Center in Fredericksburg, VA
$34.99 for 375 mL

The Experimental Series will explore a wide variety of spirits delving into unique recipes, wood types, exotic fermentables, and the use of local ingredients such as grapes, apples, pears, grains, and much more. The first offering, a gin titled Rye Expectations is a one-time only release, and is the first release ever from A. Smith Bowman’s new custom microstill, George, installed in early 2015. This gin is a custom recipe created by Master Distiller Brian Prewitt, distilled three times and crafted using a distinct rye grain base including Virginia rye and a botanical mix of juniper, coriander Spanish orange, and angelica.  It is 90 proof.

asmithbowman.com

 

Templeton Rye Special Reserve 10 Year Old
Dec 1 2016
6,080 bottles $149.99 for 750ml

Templeton Rye Whiskey honors its 10th anniversary with the launch of Templeton Rye Special Reserve 10 Year Old. Templeton has released just 6,080 bottles, made from 34 barrels, all packaged in a hand-numbered commemorative box.

templetonrye.com

 

 

Aberfeldy 16
Winter 2016/2017 National
$89.99

Aberfeldy 16 presents a new version of the highland-style malt, offering a taste more mature than the already popular 12-year-old with a little less body than the coveted 21-year-old. Like the other marques, the soothing Scotch uses water sourced from the Pitilie Burn, where alluvial gold is picked up and incorporated into the malt.

 http://www.aberfeldy.com

Craigellachie 17
Winter 2016/2017 National
$144.99

Craigellachie 17 is produced in old-fashioned worm tubs, adding extra flavor and creating a dram to rival whiskies twice its age with a distinctive, meaty character. While the big, bold and unadulterated taste remains true to the brand, the new marque is identified with more “sweet” flavors than those of the existing age-statements. 

http://www.craigellachie.com

Novo Fogo Single-Barrel Cachaças 1-5
Nation wide
$49.99 and $69.99 depending on age

1. Single-Barrel Cachaça, Barrel 85 (SRP $49.99)
2. Single-Barrel Cachaça, Barrel 216 (SRP $49.99)
3. Single-Barrel Cachaça, Barrel 33 (SRP $69.99) After resting for three years in oak.
4. Single-Barrel Cachaça, Barrel 86 (SRP $49.99) Aged for just one year in a single oak barrel. 
5. Single-Barrel Cachaça, Barrel 152 (SRP $69.99) Aged for 3 years.

novofogo.com

 

 

La Caravedo Torontel Pisco
October 2016; available now All states
$32.99 for 750 ml

Pisco Portón announces La Caravedo Torontel. La Caravedo Torontel is a pisco puro, which means it is made from a single varietal of the eight grape varietals allowed by Peruvian law to make pisco. La Caravedo Torontel is made from the torontel grape, which is an aromatic varietal that evolved on the Peruvian coast and provides a strong floral bouquet and velvety texture.  It is distilled in Hacienda La Caravedo’s original falca stills, and there are 8 pounds of grapes in every bottle. It is single distilled to proof and is 40% alc/vol or 80 proof.

lacaravedo.com

 

Dubliner Irish Whiskey & Dubliner Honeycomb Liqueur
US Launch: Fall/Winter, 2016 National
$27.99 for 750ml

The Dubliner Irish Whiskey, first unveiled in Dublin, Ireland, in 2015, is now available in select markets in the United States. The Dubliner is a new Irish Whiskey; a blend of single malt and grain whiskies. The Dubliner is fully aged in American Bourbon Barrels for no less than three years.

The Dubliner Honeycomb Liqueur is a blend of honeycomb, caramel and Irish whiskey. 

dublinerwhiskey.com

 

 

Opihr Gin
US Launch: Fall/Winter 2016, National
$34.99 for 750ml

Opihr Gin is a unique style of London Dry Gin distilled using exotic botanicals, herbs and spices from along the Ancient Spice Route,  now available in the United States.  Opihr Oriental Spiced Gin's botanicals include spicy Cubeb berries from Indonesia, Black Pepper from India and Coriander from Morocco. The botanicals in Opihr Gin make the journey to their final destination, the oldest distillery in England, G&J Distillers, where the botanicals are married with English spirit.

opihr.com

 

 

Greenall's Gin
US Launch: Fall/Winter 2016 National
$17.99 for 750ml

Greenall’s The Original London Dry Gin, which has been distilled by England's oldest gin distillers for more than 250 years, is now available in select markets across the United States. First produced in 1761, Greenall’s The Original London Dry Gin takes its name from the Greenall family who bought the Cheshire distillery in the 1800s. Greenall’s continues to be distilled in Warrington by G&J Distillers (formerly G&J Greenall) using traditional copper pot stills and  botanicals. Today, G&J Distillers is owned by The Quintessential Brands Group and is the #3 selling everyday gin in the UK.

 greenallsgin.com

 

 

Herradura Colección de la Casa, Reserva 2016 – Port Cask Finished Reposado
December 2016 National
$89.99

Tequila Herradura announces the release of the fifth Colección de la Casa, Reserva 2016 – Port Cask Finished Reposado, a reintroduction of the critically-acclaimed Colección de la Casa, Reserva 2012. It is made from 100% blue agave, aged for 11 months in medium-char American oak casks, and then aged for an additional two months in hand-selected vintage port casks from the renowned Duoro Valley in Portugal. Bottled at 80 proof.

herradura.com

 

The Teeling 24 Year Old Single Malt Irish Whiskey
December 2016 National
$499

Teeling Whiskey has released a new bottling from its Vintage Reserve Collection – the Teeling 24-Year-Old Irish Single Malt, consisting of some of the oldest Irish Single Malt Whiskey ever bottled. The Teeling 24-Year-Old Single Malt Irish Whiskey was distilled in 1991 and double matured, first in Bourbon casks, then in Sauterne wine casks.  This small batch bottling is limited to just 1,000 bottles.

TeelingWhiskey.com

 

Usquaebach An Ard Ri Cask Strength
October 2016 Most Major Retailers, National
$200.00

Usquaebach Scotch Whisky, (pronounced “oos-ke-bah”), a blended Highlands Scotch imported by family-owned Cobalt Brands,  announces the release of its first new blend in nearly 25 years, the Usquaebach An Ard Ri Cask Strength. Translated from Gaelic as “the high king,” the An Ard Ri is an ultra-premium, high-proof blend of more than 20 single malt casks, aged between 10 and 21 years. The An Ard Ri is made with casks from Master Blender Stewart H. Laing’s personal collection. Mr. Laing selected from a range of Highlands whiskies, including Inchgower, Benrinnes, Craigellachie, Glengoyne, Dailuaine, Blair Athol, and Auchroisk. At 57.1% ABV, the 2,000 bottle limited release.

usquaebach.com

 

Expresiones Del Corazon: Buffalo Trace Reposado, Old Rip Van Winkle Anejo, Thomas H. Handy Anejo, Artisanal Blanco
Fall/Winter 2016 (Available now) Expresiones del Corazón are available nationally, however quantities are very limited.
Artisanal Blanco is $59.99, Buffalo Trace Reposado is $69.99, Old Rip Van Winkle Añejo is $79.99 and Thomas H. Handy Sazerac Añejo is $79.99.

This line of tequilas are aged in barrels that used to hold whiskies from the Buffalo Trace Distillery. This year’s release includes tequilas aged in Buffalo Trace, Old Rip Van Winkle and Thomas H. Handy Sazerac barrels, as well as an Artisanal Blanco.
The Buffalo Trace Reposado was aged 10 and-a-half months in Buffalo Trace bourbon barrels.
Old Rip Van Winkle Añejo was aged 23 months in Pappy Van Winkle bourbon barrels.
Thomas H. Handy Sazerac Añejo  was aged 19 months in Thomas H. Handy Sazerac whiskey barrels.
The Artisanal Blanco was held for 60 days in stainless steel.
All four expressions in this release are 80 proof.

expresionesdelcorazon.com

San Matías Tahona Tequila
Fall/Winter 2016 Available now  in select markets. Additional markets will be added through 2017.
$59.99 for 750ml

San Matías Tahona is made from 100 percent Weber Blue agave, and is Casa San Matías’ first tequila produced using a traditional centuries-old process called the tahona method. The Sazerac Company is the sole importer for the tequila in the U.S. Once the blue agave is harvested from the Jalisco highlands, the heart of the agave (piñas) are slowly cooked in brick ovens and then crushed by the very same original tahona Basalt stone that Casa San Matías used more than 100 years ago. The juice is then fermented in pine wood vats, distilled twice in copper pot stills, bottled and hand-labeled.

www.sanmatias.com

 

The Real McCoy, Limited Edition 12-year-aged
Fall 2016 CT, MA, RI, NY, NJ. CO, TX, IL, WI, CA
$55.00

The Real McCoy rum announces the release of its new 2016 Limited Edition, which is a blend of rum that has been aged for 12 years in American oak bourbon casks, with rum that has been aged for 12 years in Portuguese Madeira casks. This blend has a high ratio of pot still distillate and is being released at 46 ABV (92 Proof). With only 3,000 bottles produced for worldwide distribution, this Limited Edition is an rare production by master distiller, Richard Seale, of Foursquare Distillery in Barbados.

realmccoyspirits.com

 

 

 

 

 New Jefferson's Bourbons
Jefferson’s Reserve Old Rum Cask Finish:  The partnership was born from an evening of drinking between Jefferson’s Bourbon founder Trey Zoeller and Malcolm Gosling of Gosling’s Old Rum. Trey aged Kentucky straight bourbon into Gosling's Rum Barrels, which previously housed Gosling’s Old Rum. (Retail - $79.99)

Jefferson’s Presidential Select 20 Year:  Jefferson’s Presidential Select is a marriage of 17 barrels of Kentucky Straight Bourbon Whiskey blended together. (Retail - $200)

Jefferson’s Pritchard Hill: In a Twin Wood aging process, a blend of three  bourbons having aged in new American Oak barrels were finished in French Oak casks that once held Pritchard Hill Cabernet Sauvignon from the high elevation, rocky slopes of the Chappellet vineyard in St. Helena, Napa Valley. (Retail - $89.99)

 

 

 

 

The Macallan 40 Years Old

The Macallan, the world’s ultimate luxury single malt Scotch whisky, unveils its latest exceptional whisky in the coveted Sherry Oak range, The Macallan 40 Years Old. This collectible, limited-release whisky represents only the second non-vintage release of a 40 year old expression to come from the iconic Speyside distillery. 500 bottles made available worldwide at a suggested retail price of $8,000.

 

Bowmore 1961 50 Year Old.

Only 200 bottles of this whisky were ever produced and have been released globally, only 50 bottles per year. This December marks the release of the final 50, only a small portion of which will reach U.S. shores.

Beginning this year, the famed Bowmore Distillery will issue a 50 year old Bowmore single malt Scotch vintage, both in the U.S. and in Europe. All the 50-year-old bottlings will have spent time maturing in the famed and hallowed Bowmore No. 1 Vaults, one of the world’s oldest Scotch maturation warehouses.

Destined for a collector’s case or as the ultimate holiday stocking stuffer, the Bowmore 1961 carries a suggested retail price tag of $23,000.

 

 

 

 

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Drinking the Drinks at Babu Ji in San Francisco

Last week I had a chance to try the cocktails at the new Babu Ji in San Francisco, the second US location of the restaurant created by Jessi and Jennifer Singh, who first met each other in the Mission District where it's located. 

For those who might remember, Babu Ji is in the former Conduit restaurant space on Valencia near 14th,  which has turned over a couple times since then. Ahh, Conduit. 

Luckily, this new incarnation (minus all the decorative piping) lives up to Conduit's cocktail legacy - I believe it's the first restaurant in the space to give them proper attention since then. 

The cocktail list was put together by Dane Campbell, a sommelier who assembled the wine list for Babu Ji's New York location. Campbell told me he didn't come to San Francisco with the intention of doing the drinks list (nor moving here entirely I believe), but that's just how it worked out. As a Booker & Dax fanboy, Campbell has been playing around with some molecular-style techniques and has a few ideas in mind for future menu drinks/techniques after things settle down a bit after the opening. 

In the meantime, the menu consists primarily of accessible-but-not-dumb cocktails with nods to Indian flavors in most. Everything is a little bit familiar and a little bit interesting. Let's do this:

 

Chaat Cobbler
Vodka | amontillado | absinthe | blackberry | raspberry | watermelon | cucumber

Campbell says, "Chaat is Punjabi street food that's a salad of anything, so this is a muddled fruit salad touch of sherry and absinthe." The drink is very much a fortified oloroso sherry drink. 

 

 

Don’t Tell Auntie
Tequila | mezcal | Aperol | beetroot | lime | black lava salt

It's a beet-flavored mezcal margarita, with the big mezcal and beet flavors softening each other.

 

 

Queen Vic
Gin | Dolin Blanc | fino | rose | Benedictine | dandelion & burdock bitters

Named after a local farmer's market in Melbourne. Sort of like a Chrysanthemum boozed-up with gin. 

 

Canteen Stash
Rhum | Kümmel | cucumber | mukhwas

Referencing Indian soldiers who kept a stash of rum in their canteens, this drink is a citrusy rum drink with enough kummel to make it interesting and mukwas (candied fennel seeds) on top to make it pretty. This was in my top three favorites here. 

 

 

Shimla Cup
Bourbon | Cocchi Americano | lapsang souchong | cinnamon | lemon

I didn't expect to like this sour so much, but so be it! Another in my top three. 

 

Masad Arvo Chai
Rye | Cocchi di Torino | masala chai | burnt orange

Meaning basically "Uncle's afternoon tea, " This is a Manhattan riff with masala chai syrup. I tried to catch a picture of Campbell flaming the orange zest atop the drink, but then we both decided that the internet probably has enough flaming orange zests in it. 

 

 

Patiala Peg
Navy Strength Rum | banana cognac | scotch | coconut | pineapple | allspice dram

Meaning basically "strong drink," this one has all the trendy flavors and formats in one: banana and cream  of coconut with pineapple and a mixed base of rum/scotch. Also, it's really good. The third of my top three picks. 

 

 

So that's all but 3-4 cocktails on the menu. A great start to the program and I'm very tempted by the things Campbell says are soon to come. Rumor has it the food is worth eating too :) 

 

 

 

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