Category: Spirits, Wine & Cider

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Pinnacle

Guides are important.  I named this blog in that spirit and now a new cocktail bar guide is close to starting their new rating system, the Pinnacle Guide for Cocktail bars.  They have stated their mission in three parts:

Purpose – “To create an authentic, reliable and trusted recognition system that elevates the bar industry, underpinned by fair and visible processes.”

Process – “To work collaboratively with the global drinks community to create an accolade which is enduring and internationally-respected.”

Promise – “To be a driving force towards an inclusive drinks industry, to uphold sustainable values and to champion excellence without prejudice.”

Instead of stars, bar programs will be awarded Pins (get it?) and it will give pins to dive bars under how good a dive it is while a fancy DTLA hotel bar will have a different set of considerations.  Will see how helpful the ratings are next year.

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A Different Bend

The team behind turning the the Leisure Town of Modern Times into Villains Brewery in Orange County will be giving the former Portuguese Bend space a do-over, with former Blinking Owl master distiller Massimiliano Stecca at the still.

The Mosaic / Promenade is getting a new wave of producers such as the softly opened Altar Society, ISM Brewing taking over the Beachwood BBQ space and now the return of distilling after the acrimonious departure of the Portuguese Bend.

Turn over just might draw me as well as others to day trip.

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Review – Sawtelle Sake

I have wanted to dip my toes into Sake for a while now but I wanted to have a medium grasp of gin and bourbon first.

I found a Los Angeles brand, Sawtelle Sake – Clear Skies which “is a Nama (unpasteurized) Junmai (pure/no-additive) Ginjo style of sake with a 60% polish ratio made from rice sourced locally in California. Clear Skies is deeply aromatic with notes of citrus and melon.”

I decided to try both chilled and warmed to see what, if any difference it would make and, it did.

Chilled, there was a subtle floral aroma with a little alcohol burn at the end.  Viscous at first but dry overall.  A bit of tea tannin with citrus and honey.

Warmed, the alcohol was more pronounced and it was sweeter but pleasantly it had a distinct, wonderful pear flavor.

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CiderCon 2024

The American Cider Association has settled on the location and dates for CiderCon®2024.  It will take place in Portland, Oregon from January 16-19, 2024. It is the cider event of the year with “more than 1000 attendees to the city and surrounding areas for tours, tastings, educational workshops, networking opportunities, a trade show and more.”

As a bonus, the conference “coincides with Oregon Cider Week (January 13-21, 2024), a statewide celebration of cider, featuring events for both aficionados and the cider-curious, hosted by the Northwest Cider Association (NWCA).”

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Cocktail Book P – S

Time for the penultimate post from the Oxford Companion to Spirits & Cocktails and to my favorite entry from the options in the letters P, R and S.

That entry name wins the day. Almost doesn’t matter that the actual explanation is really cool as well. If I didn’t fear the results of a YouTube search with that title, I would watch videos on this cocktail making technique.

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Needed or Not? – CandyCorn Whiskey

Look, I know you see Fireball selling like, well, fire and yes, spooky season is here but goddamn no one wants candy corn flavored whiskey.  

Two alternative names, free of charge: call it sugared up beginners whiskey and leave it at that.  Or just label it, whiskey that was passed over as inferior by everyone else so we dumped a but ton of sugar in it and are now trying to recoup the cost of the sugar.

And to breweries, do not even think of a candy corn beer.

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Bourbon Bourbon County

One of my favorite bourbon stops in Kentucky was Bardstown Bourbon and they have a very craft beer like Collaborative Series. 

They have a bourbon aged in Foursquare rum barrels and now an upcycled bourbon….

“Made with our friends at Goose Island, the limited release features a blend of 6- and 7-year Kentucky bourbon aged an additional 12 months in stout soaked barrels that held the brewery’s beloved Bourbon County Brand Stout. The finished blend was then married with a beautiful 9-year Kentucky bourbon, creating an expression bursting with chocolate malt and dried cherry.”

Maybe my anti-Goose Island mood is waning since (more than likely) they will be sold off like all the other craft breweries Bud bought.

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Start as an Acorn

Time to sing the praises of my college, Linfield as The Acorn to Oak Wine Experience is now open.  It is the University’s student-run wine bar located at  546 N.E. Third St. (the main McMinnville drag) and is open noon-8 p.m. Friday-Sunday and 3-8 p.m. Monday and Thursday. 

It is both tasting room and a hands on experience for Linfield students.  “From viticulture to wine marketing, students will have the opportunity to immerse themselves in every aspect, all while being guided by seasoned industry professionals.”

Next time you visit Heater Allen and Gold Dot and Golden Valley for beer, get some wine too.

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Cocktail Book M – O

Back into the big ol’ Oxford Companion to Spirits & Cocktails and to my favorite entry from the options in the letters M, N and O.

This month I choose a divisive term, one of many ways that spirits makers can try to cheat code / barrel hack aging but can also be used well if used with the right intent.