With St. Patrick’s Day almost upon us, Irish Whiskey articles, ads, and IG posts are abundant. However, I am choosing another whiskey path that leads to the birth of whiskey, bourbon, and moonshine in America. Here are a few interesting facts from an article I published a few years ago. “It was 1620 at the Berkeley Plantation in Charles City, Virginia, where colonist George Thorpe is credited with distilling America’s first batch of corn-made whiskey. It was the prelude to corn-made moonshine and bourbon. One might think that it all began in Kentucky, but Bourbon County, Kentucky, was part of Virginia until the late 1700s!" “Also, in the late 1700s, a Baptist preacher named Elijah Craig, who lived in Orange County, Virginia, is sometimes credited for being the first to age whiskey in charred oak casks, thus creating bourbon. And let’s not forget George Washington, who began commercial distilling in 1797 at his Mount Vernon property in Virginia. It was the largest whiskey distillery in the country during that time. Most of his whiskey was a blend of 60% rye, 35% corn, and 5% malted barley. After a fire in 1814 destroyed the building, Washington’s distillery was eventually reconstructed in 2007, and it now produces small batches of whiskey each year.” Today, over 70 licensed distilleries are located throughout Virginia, from south to north and east to west. Interestingly, more craft distilleries are here than in Kentucky and Tennessee combined. And the variety of whiskey being produced in Virginia is impressive. In addition to whiskey, bourbon, and moonshine, many distilleries make gin, rum, vodka, brandy, aquavit, pastis, absinthe, and flavored liqueurs. Most of these distillers use only locally sourced ingredients to ensure a quality product and work with and support the community and local farmers. And it is awe-inspiring, but not surprising, how many of these distilleries opened up their hearts and turned their businesses into the manufacturing of hand sanitizers during the Covid pandemic. Switching production from spirits to making hand sanitizers provided front-line healthcare workers, first responders, hospitals, and their communities with this much-needed product. Let’s talk about whiskey. Whiskeys are oak-aged spirits usually made from rye, barley, wheat, and corn. Whiskey production can vary depending on the distiller, style made, and country of origin. However, the process, which can include malting, mashing, fermentation, and distillation, is basically the same. First, grains are converted from starch to sugar, then fermentation begins, followed by distillation, and finally, maturation takes place. This is a general guideline for types of whiskey: To be labeled “Scotch Whisky,” it must be distilled and aged in oak casks in Scotland for a minimum of three years. Irish Whiskey, as a rule, is made from a combination of malted and un-malted barley, and other grains. Pot stills and/or column stills are used for distillation. Malt Whiskey is made with only malted barley, and distillation must take place in copper pots. In North America, whiskey can be produced anywhere, but there are strict rules for Kentucky and Tennessee. Bourbon is a whiskey that is made with a mixture of grains. By law, it must contain at least 51% corn. Although bourbon is produced throughout the USA, the majority of it is made and aged in Kentucky. Tennessee Whiskey can only be produced in Tennessee. It, too, like bourbon, must contain at least 51% corn. What sets this whiskey apart from Bourbon is that Tennessee whiskey must be filtered through sugar maple charcoal before oak aging, making it a smoother and sweeter whiskey. Moonshine is also called white whiskey, white lightning, and mountain dew. It is a high-proof liquor usually made with sugar and corn and is not aged. It is illegal to produce moonshine if one doesn’t have the proper permits and government permission. Several years ago, while on a press trip to Virginia, I tasted over 100 styles of whiskey, bourbon, and moonshine! Here are four whiskeys to tease your palate. Catoctin Creek Roundstone Rye Single Barrel Whisky This pre-Prohibition style rye whisky is made from organic 100% rye grain, sourced locally when available. It is aged in new Minnesota white oak casks for just under two years. The color borders on dark amber with aromas of rye, caramel, red fruit, and a hint of baking spice. This whiskey is smooth, with caramel, spice, and a woody taste that comes through on the palate. Vanilla and spice linger on the finish. Alcohol: 40% (80 Proof) SRP: $44.99 (750 ML) 200 ML shown in photo Bare Knuckle Straight Bourbon Whiskey It is made with 70% corn, 20% wheat, and 10% malted barley, all sourced from local Virginia farms. It is double distilled and aged 24 months in charred new American White Oak barrels from Kentucky. The color is between amber and copper with sweet corn, caramel, and savory smoke aromas. This whiskey packs some heat, but the sweet corn, nutmeg, toffee, spice, and oak notes soften the edges. The finish is long and enjoyable. Alcohol: 45% (90 Proof) SRP: $45 John J. Bowman Single Barrel Virginia Straight Bourbon Whiskey A. Smith Bowman is the oldest operating distillery in Virginia. The names on each bottle of whiskey pay homage to a relative. This bottle is named after Colonel Bowman, the first military commander and governor of Kentucky County. It is triple distilled and aged ten years in new charred oak. No mash bill was given. (mash bill is the mix of grains used) Amber in color, the nose offers vanilla, sweet apple, and berries. The palate provides toffee, figs, and a nice amount of heat, with a long finish of vanilla, almonds, sweet corn, and oak lingering. Alcohol: 50% (100 proof) SRP: $65 Prelude: Courage & Conviction American Single Malt Whisky This is Virginia Distillery Co.’s flagship spirit. They use the highest quality malted barley and fresh spring water from the Blue Ridge Mountains. Hand-hammered copper pot stills crafted in Scotland are used to distill this 100% malted barley spirit using time-honored techniques and then aged in sherry, cuvée, and bourbon casks for 3.5 years. Aromas of sweet apple, toffee, raisins, berries, floral, and vanilla emanate from this copper-colored whiskey and segue onto the palate. Gentle heat, oak, dark berries, honey, a touch of sherry, and light spice linger on the finish. Alcohol: 46% (92 Proof) SRP: $78 These are great sipping whiskies, or try mixing in a favorite whiskey cocktail. And if you’re tempted, there is always this 90-proof moonshine from Belmont Farm Distillery or this 100-proof 1st Sugar moonshine from Twin Creeks! But, of course, you might have to go to Virginia to taste the moonshine! Whatever you choose to sip on St. Patrick's Day, be smart, be safe, and stay hydrated with water! Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Now and then, I receive vodka samples to taste and possibly review. And as you all might know by now, I love vodka! However, this particular vodka caught my attention, not for its flavor but for its concept. In today’s world, many people are becoming more conscious about their alcohol consumption and waistline. We still want to “Vive la Vida,” but in a healthier manner. Bellion Vodka was founded in 2012 by Harsha Chigurpati and is located in California. After graduating college, Harsha worked for his family’s pharmaceutical company, focusing his research on reducing negative attributes in everyday consumption of food, alcohol, and drugs without removing any of the desired effects. After many years of research, Harsha developed NTX, a proprietary blend of FDA-approved ingredients: licorice root extract, mannitol (manna sugar), and potassium sorbate (white salt), which is in Bellion Vodka. While we don’t know the amount of each ingredient in the vodka, we do know that it is six times distilled and 80 proof with 40% alcohol. Bellion advertises it as a “must-have functional spirit.” So, is this vodka a safer and healthier alternative to other vodkas on the market? I’m not convinced. Drinking in moderation seems to be the best path to take. My argument is if one consumes several glasses of Bellion, believing they are eliminating negative health attributes as opposed to drinking one glass of another vodka brand, what has the consumer achieved?
Regarding its taste, Bellion vodka is quite sweet, with licorice dominating the palate. However, the vodka is smooth and could make an interesting addition to a cocktail as long as you don't mind the added sweetness that the vodka contributes. The bottle is striking and an attention-getter, but the vodka is too sweet for this reviewer. SRP: $39.99 Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com When I think of calendar events in February, Ground Hog’s Day and Valentines’s Day are at the top of my list. Unfortunately, Punxsutawney Phil, the famous groundhog, made his prediction this year with six more weeks of winter to contend with. So, with that in mind, let’s move on to Valentine’s Day and comfort our hearts and souls with wine, a cocktail, and tea that are sure to please the palate and chase away the winter blues. Loveblock Wines Pinot Noir 2020 The founders of Loveblock Wines are veteran winemaker Kim Crawford and his wife Erica, who have been working in wine most of their lives. The grapes for this lovely 100% Pinot Noir are sourced from New Zealand’s Central Otago region on a 20-acre vineyard affectionately named “Someone’s Darling.” Erica said, “Loveblock is a true love story. It is one of depth and dedication.” Nose: Red fruit, cherry, earth, and spice. Palate: Juicy, rich fruit, cherry, dark plum, red berry notes, with a dash of herbs and spice. Beautifully balanced and smooth with bright acidity. Alcohol: 13.5% SRP: $37 Pairings: Cheese, white meat, lamb, risotto, or salmon. Gorghi Tondi Dumè Frappato Sicillia DOC 2020 Tenuta Gorghi Tondi is located in south-western Sicily, surrounded by vineyards and the sea. Sisters Annamaria and Clara Sala continue the 100-year-old family tradition of making wine here that their great grandmother Dora started with her captivation of the land, sun, and light. The grapes for this 100% Frappato are sourced from one of the estate’s youngest (6 years old) vineyards. The wine is aged in stainless tanks, on the lees for five months and two more months in the bottle. Nose: Lively red fruit aromas with berries, herbs, a floral touch, and a hint of the sea. Palate: Engaging flavors of fresh red fruit, strawberry, pomegranate, rosemary, with a dab of orange peel and spice lingering on the finish. It may be served slightly chilled. Alcohol: 12.5% SRP: $19 Pairings: Serve with pasta dishes, fish, white meat, hamburgers, or pizza. Bubbles! Valdo Marca Oro Prosecco DOC Rosé Brut 2020 Valdo was founded in 1926 and has been owned by the Balla Family since 1938. The grapes for this sparkling wine are sourced from the Prosecco DOC appellation in Veneto, Italy. It is 90% Glera and 10% Pinot Noir and produced using the Charmat Method. Nose: Lovely floral notes with pear, apple, and red berries. Palate: Persistent bubbles with aromas that segue onto the palate. Bright acidity and a creamy mouthfeel add to a long and refreshing finish. Alcohol: 11% SRP: $14.99 Pairings: Enjoy as an aperitif, or serve with fish, pasta, salads, grilled chicken, or dessert. Bottega Liquid Metals Rosé Gold NV This sparkling wine is produced by Bottega SpA, headquartered in Castello Roganzuolo, about 30 miles from Venice, Italy. It is 100% Pinot Noir grapes hand-harvested from vineyards in the Lombardy region. It is produced using the Martinotti (Charmat, tank) method. Sandro Bottega, third-generation winemaker and co-owner, said, “Bottega’s motto is “Fatto A Mano,” which means ‘handmade.” Its mission is to work and achieve the highest levels of quality, design, and sustainability.” The gilded bottle protects the wine from light, preserving the wine's clean and refreshing aromas. Nose: Juicy peach, mixed red berries, and floral notes. Palate: Fresh and lively with an accent on raspberry, strawberry, and peach. Dry with a fine perlage. Alcohol: 11.5% SRP: $32.99 Pairings: Enjoy as an aperitif or with light fare. Champagne Boizel Rosé NV This Champagne is produced by the Boizel House, established in 1834 and located in Épernay, in the heart of Champagne. The grapes for this rosé is a blend of 50% Pinot Noir, 20% Chardonnay and 30% Pinot Meunier sourced from Grands and Premiers Cru vineyards “The still wines (vins clairs) from the year are blended with 20% of reserve wines kept from the previous two harvests, ensuring consistency. By using reserve wines within two vintages only, Boizel is able to preserve freshness in their wines, a signature trait of their winemaking style.” The wine is aged for three years on its lees, in the bottle. Nose: Delicate notes of cherry and strawberry. Palate: Creamy mouthfeel, persistent and fine bubbles with an accent on raspberry, citrus, and subtle notes of spice and minerality on a long finish. Alcohol: 12% SRP: $61.99 Pairings: Enjoy as an aperitif or serve with just about anything, including dessert! Champagne Vollereaux Rosé de Saignée Brut NV Champagne Vollereaux produces this 100% Pinot Noir rosé. They are a sixth-generation family winery located in Pierry, France. “Vollereaux is one of the very few champagne wineries to use the traditional saigne method of maceration for its Rosé Champagne, which involves bleeding off a portion of pink juice during red wine production (as opposed to blending red and white wine together). This process occurs after a short contact with the grape skins and seeds.” The juice spends three years on lees, more than twice the time required by appellation rules. Nose: Strawberry and juicy red berries, vanilla, and bread dough. Palate: Strawberry, kirsch, and citrus mingle with berries and cream. It is dry with fine bubbles, has vibrant acidity and a hint of brioche and minerality that linger on a long finish. Alcohol: 12% SRP: $54.99 Pairings: Delicious as an aperitif, or with light fare and dessert. Cocktail Time! Wild Hibiscus Daiquiri This cocktail is a delicious sweet and sour blend made with Australian wild hibiscus flowers in syrup. The 250g jar includes 11 edible flower buds. There are many recipes available online, or create your own! SRP: $13 (available on Amazon) Wild Hibiscus Daiquiri Recipe: 3 oz. white rum 1 oz. fresh lime juice 1 oz. wild hibiscus syrup Wild Hibiscus Flower garnish Pour ingredients (minus flower) into a cocktail shaker with ice. Shake vigorously for 10 seconds. Strain into glass and garnish with flower. Tea Time! And lastly, for those who enjoy tea, this is not to be missed. Adagio Teas ‘Cupid’s Cup Tea’
This delicious tea is a love potion that is tangy, sweet, and creamy. The ingredients are rose hips, hibiscus, apple, sprinkles, rose petals, strawberry, and natural flavor. Caffeine-free. This is a loose leaf tea that takes five to seven minutes to brew. SRP: $15 So, whether you are celebrating with someone or want to have a “just because” moment, the above potations will brighten your spirits and warm your heart. Although they will chase away the February blues, they are meant to be enjoyed all year long! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Once upon a time, when I was a pre-teen, my cousins and I would take the opportunity at various family events to run around and steal sips of the grownups whiskey sours and Old Fashioned cocktails when they weren’t looking. The key motivation was not to “drink alcohol” but to savor the unusual sweet and sour flavors that danced on our palates. And yes, getting a little “buzz” and having endless giggles was a bonus. As many of you might know, I am a purist when it comes to sipping vodka and whiskey, tending to shy away from anything “flavored or infused.” So, when I received three samples of flavored whiskey, I was rather curious and a touch skeptical. But I wondered if these bottles might hold those savory/sweet flavors from my youthful days. Old Elk Distillery launched Whiskeysmith Co in Fort Collins, CO., with the purpose of making premium flavored whiskey. Old Elk Distillery was founded in 2013 by entrepreneur Curt Richardson. According to Melinda Maddox, Beverage Director of Whiskeysmith, “We are founded in flavor and find comfort in our craft. Our platform for flavor ideation, combined with handcrafted American whiskey, creates a product that is unique in the whiskey category. Our line of Whiskeysmith Flavored Whiskeys offers something for every palate.” Whiskeysmith’s portfolio currently includes chocolate, banana, pineapple, blood orange, salted caramel, peach, and coconut. Fictional twin siblings inspired the brand with very different tastes; one, a master distiller with a taste for stiff whiskey neat, the other, a flavor aficionado, with an appetite for sweets. Together, the twins created a product that they both could enjoy. Although the twins are fictional characters, Whiskeysmith is founded on their inspiration. As the bottle states, “Joined at the Sip.” Whiskeysmith worked with the industry’s best flavorists and tastemakers they knew to create a balanced flavor that could be enjoyed straight from the bottle or mixed in a cocktail. The whiskies sent to me are infused with enticing flavors of blood orange, salted caramel, and peach that seem fitting for the autumn months and approaching holidays. So, let’s see how they rate. The test will be how they taste neat. All of the whiskies are 60 proof and 30% alcohol. SRP: $23.99 Peach Flavored Whiskey This is made with American whiskey and a natural peach flavor. Nose: Juicy peach and vanilla Palate: Lovely balance of white peach and whiskey, resulting in a savory peach cobbler. Subtle notes of vanilla and spice blend nicely for a long and smooth finish. A nice sipper, or try it in a cocktail. The Fizzy Peach Build in a highball glass 2oz Whiskeysmith Peach Splash of cranberry juice, Top with lemon-lime soda Blood Orange Flavored Whiskey Natural blood orange flavor is infused, giving this whiskey a light zest. Nose: Delicate orange notes with a hint of spice and floral Palate: This is the sweetest of the three samples, with the orange fading too quickly for my taste. However, this whiskey would be a nice addition to cocktails. Beyond The Clouds INGREDIENTS: 1 oz. Whiskeysmith Blood Orange 1 oz. Mezcal 0.5 oz. Lemon Barspoon (1/8 oz) Bourbon Barrel Aged Maple Syrup (Regular Maple Syrup works too!) 1 Dash Cardamom Bitters 1 Heaping tsp. Greek Yogurt Garnish: Dehydrated Blood Orange Wheel METHOD: Combine all ingredients in a cocktail shaker with ice. Shake vigorously for 20 seconds. Strain into a cocktail glass and garnish with a dehydrated blood orange wheel. Salted Caramel and Salt Flavored Whiskey This is my favorite of the three samples. Natural salt and caramel are used in this blend. The caramel infused with the whiskey is delicious! Nose: Lovely notes of caramel and vanilla Palate: Rich flavors of creamy caramel blended with just the right amount of salt merge beautifully with the whiskey, ending with a long, warm finish. This would be heavenly poured over vanilla ice cream or a whiskey float! Salty Smith
1 oz. Whiskeysmith Salted Caramel 1 oz. Rye .5 oz. Coffee Liqueur 3 dashes Chicory bitters Garnish with caramel and salt on the rim and an orange twist. Although these whiskies don’t exactly duplicate my “whiskey sour” memories, they definitely have a special savory/sweet thing going on. Drink them neat, over ice, or in a cocktail. And with the holidays approaching, have some fun and invent a recipe or two! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com While the bars and restaurants are slowly returning to normalcy, many would still prefer to do their socializing at home. And Nickel Dime Syrups has made it easier than ever to create fun cocktails just like the professionals. Professional bartender Jared Hirsch and entrepreneur Absinthia Vermut have put together a line of small-batch custom cocktail syrups made from all-natural ingredients. Based in Oakland, California, Hirsch is a staff mixologist at the Sidebar Restaurant and is famous for his cult cocktail, award-winning “Caged Heat.” The cocktail became so popular he couldn’t produce enough syrup in the restaurant’s kitchen to meet the high demand. That’s when he consulted Absinthia on how he might increase the production and still maintain its quality. From these discussions, Nickel Dime Syrups was founded. Hirsch said, “There’s tremendous demand and curiosity about craft cocktailing at home. Consumers in the US have a pent-up thirst for the kind of bold, complex cocktails their favorite bartender used to make for them. But that doesn’t mean they are willing to settle for artificial flavors or one-note mixes. Nickel Dime Syrups provide a custom cocktail experience with each pour. Your home bar will be the hottest spot in town!” The syrups are made in California and are alcohol-free, gluten-free, and approximately 100 calories per 2 oz. serving. Their portfolio includes four unique syrups with a signature cocktail recipe on each bottle. Grab your favorite spirit and enjoy these cocktails. Caged Heat Cocktail Syrup (Syrup ingredients: tamarind, cardamom & ghost pepper) Caged Heat 2 oz. Bourbon 1 oz. Caged Heat cocktail syrup 1 oz. fresh lemon juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass. Fairy Dust Cocktail Syrup (Syrup ingredients: fennel, anise & wormwood) Fairy Dust 2 oz. gin 1 oz. Fairy Dust cocktail syrup 1 oz. fresh lemon juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass, and top with Peychaud’s bitters (optional). Cherry Bomb Cocktail Syrup (Syrup ingredients: cherry, coffee & cacao) Cherry Bomb 2 oz. Dark Rum 1 oz. Cherry Bomb cocktail syrup 1 oz. fresh lime juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass. Crimson Smoke Cocktail Syrup (Syrup ingredients: smoked tea, cranberry & honey)
Crimson Smoke 2 oz. Mezcal 1 oz. Crimson Smoke cocktail syrup 1 oz. fresh lime juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass. Nickel Dime Syrups are available nationwide. SRP: $19.99 for 15 oz. bottles SRP: $29.99 for a mini sample pack of all four varieties. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com This story was originally published on Santé Magazine. This story was originally published on Santé Magazine. “Every generation brings their touch, with their own history and own experience.” Thirty-six-year-old Delphine Nathalie Gardère is the fifth generation and newest CEO of Rhum Barbancourt, one of Haiti’s largest rum exporters. Delphine is the second woman in her family to attain the head position in the company’s history. Rhum Barbancourt is the oldest rum company in Haiti, founded by Dupré Barbancourt in 1862. In a virtual conversation with Delphine, she said, “My grandfather, a jurist/entrepreneur, brought the business from the back of the family house to the equivalent of the Great Plains of Haiti, which was a revolution. My father, an engineer, increased the production capacities. I come from a different background, with a business-oriented education, and work experience outside of the family business (investment banking and luxury goods marketing). Every generation brings their touch, with their own history and own experience.” Rum is made world-wide, but the Caribbean is probably the best-known area for production. It is believed that the first distillation of rum dates back to the 17th century on sugar cane plantations in the Caribbean, most specifically Barbados. The plantation workers discovered that molasses fermented into alcohol. Haiti is located in the Caribbean and is the western part of Hispaniola, bordering the Dominican Republic. Rum is a distilled liquor made from sugar cane by-products such as sugar cane juice, sugar cane syrup, or molasses. Typically after the sugar cane is cut, it is taken to the mill and fed into a crusher. This process extracts the sugar cane juice from the fibrous pulp. At this point, the sugar cane juice can be fermented and distilled or cooked down into a syrup for fermentation and distillation. The last option is to process the sugar cane juice into molasses. Fermentation, distillation, and barrel-aging vary from one distillery to another. However, most rums are aged and blended with other batches from the distillery or blended with rums of different ages. Rum is available in many styles and flavors, from sipping rums to cocktail mixers to sweet, spicy, and herbal. In 1862, Dupré Barbancourt used sugar cane juice and applied the traditional French distillation method of double distillation, usually reserved for the very finest cognacs. He aged the rum in oak barrels from Limousin, France, as practiced in cognac production in his native Charente. Dupré passed away in 1907, leaving no heirs. His wife, Nathalie Gardère, and her nephew Paul managed the company until her passing, and then Paul took over. During this time, the distillery was located in Port au Prince. Only a limited quantity of rum was produced and sold, with the older aged rum reserved solely for family and friends. In 1946, Paul’s son, Jean Gardère, took over the business, initiating its modernization. And by 1949, Rhum Barbancourt relocated the distillery to the “heart of the sugar cane fields” of Domaine Barbancourt. By 1952, the company had transformed from a small cottage industry to an international exporter. Jean passed away in 1990, and fourth-generation Thierry Gardère took the helm. He upheld the commitment to quality, fine natural ingredients, and the unique cognac-based production process. Thierry passed away in 2017, passing the baton to his daughter, Delphine. Delphine talked about growing up with the backdrop of the distillery and her “ah-hah” moment of wanting to be a part of it. Delphine: “Growing up in Haiti was very particular. I was born in the 1980s, and by the 1990s, Haiti was under embargo. So my mother and I moved to Jamaica, where I learned English over the summer so I could attend school. My father at the time remained in Haiti. I remember as a child it being a very intense time. My father was the only one of his brothers and sisters to choose to move back to Haiti and work for Barbancourt. He was the one “holding the fort” in times of uncertainty, and he always had a strong sense of duty towards the employees, which they still admire. Several periods shaped our family history (end of the dictatorship, the departure of Aristide in 2004, Haiti earthquake). I have a lot of admiration for the courage, determination, and resilience he had, not only as my father but also as a CEO. This is what always keeps me going in difficult times. The family business was never something that was forced upon me and I slowly became involved in it. I first realized how “cool” it was when I went to high school in Paris. We had a presentation on career day from L’Oréal, where I discovered business strategy, marketing, packaging, etc. On this day, it really clicked for me that I wanted to go to business school. This was when things started.” I asked Delphine to tell me about Barbancourt’s production process. Delphine: “Today, Barbancourt employs 500 people and works with 3000 farmers in a co-op manner. Only 20% of our sugar cane comes from our lands; 80% is sourced from local farmers. It is at the core of our value chain. Our brand’s DNA is rooted in aged rums, and our Haitian Heritage makes our products unique in terms of positioning. Our products are made from sugar cane juice, but we are not an AOC Agricole Rum, as we are not French. (Rhum Agricole is the French term for sugar cane juice rum) We do not use molasses, so we are not English or Hispanic in terms of Rum. This trickles through our production process, which is unique and gives a rum that can be viewed as light, smooth, and with no added sugar or caramel.” I received two samples of Rhum Barbancourt for review, and I tasted both rums neat. Rhum Barbancourt Reserve Speciale, 5 Star Aged 8 Years
This is a noteworthy “sipping” rum that would most certainly add character to a light rum cocktail. Double distilled and aged for eight years in French oak. It is slightly dry and smooth. The nose offers caramel, vanilla, candied orange, spice, and a touch of ethanol. A surprising palate is reminiscent of brandy with notes of smokey toast, toffee, vanilla, and dried fruit that linger on a long finish. Alcohol: 43% 86 Proof SRP: $25-$30 Rhum Barbancourt Estate Reserve, Aged 15 Years This is a rich and elegant sipping rum. Butterscotch, toast, baking spice, and orange peel aromas set the stage for this complex and creamy rum. The palate offers caramelized sugar, charred oak, candied fruit, orange peel, and a long finish of spice notes, and a touch of dark chocolate. It had my palate begging for another sip Alcohol: 43% 86 Proof SRP: $50-$55 Before we said our virtual good-byes, I had a few more questions for Delphine. Delphine, please tell me about your interest in Women’s Empowerment. Delphine: “I live in Haiti and have two young daughters. I would feel like a fraud saying that the road leading up to this was easy. Inside and outside of my role at Barbancourt, I would like to use my voice to help other women. I recently went to dinner with men where I spent three hours being mansplained and manterrupted. It shows that there’s still a lot to be done in the area of Women’s Empowerment. This is my most recent example of things that need to change. On a larger scale, campaigns like “Me Too” that happened in the US are things that don’t exist here. Victims of abuse are often left confused, misunderstood, with no voice, and no one to talk to, in a country that doesn’t have the infrastructure for this.” As CEO and fifth generation of the company, what is your vision for the future? Delphine: I’m very humbled by the history and legacy of our family business. My role as the CEO of a family business is to grow and maintain the company for future generations. On a more personal level, my goal is to expand the fame of Rhum Barbancourt, increasing brand recognition through International development and the launch of new products. My professional background is deeply rooted in luxury consumer goods and brand strategic management, so I am looking forward to seeing Barbancourt grow and be the International Ambassador Haiti deserves.” And, I am looking forward to following Delphine’s journey and enjoying more products from Rhum Barbancourt. Until next time... Cheers! Penny To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com It seems that every weather forecast of late is either snow, freezing rain, ice, or frozen tundra temperatures. So one can imagine my delight when I received a one-way ticket to a magical island where the sun always shines, and tropical breezes soothe the soul. My virtual airline ticket also included some delightful island cocktails in a can for easy transport to the beach. Biza calls it “a vacation in a can.” Biza is a brand developed by a group of friends aimed at catering to the millennial generation. (Those who fall in the range of 23 to 38 in 2019). However, Biza has also captured the attention of those beyond this group. These ready-to-drink vodka-based cocktails in a can are NOT “flavored malt beverages.” Biza cocktails are made with premium vodka produced from winter wheat and corn from southern Idaho. The drinks are naturally sugar and yeast-free. A touch of carbonation is added to give a little oomph to the cocktail. These sparkling cocktails are available in four flavors: Passion Fruit Peach, Coconut Pineapple, Pomegranate Vanilla, and Mango Jalapeño. My vacation package included all except for the Passion Fruit Peach. Coconut Pineapple As listed on the can, the ingredients are Premium Vodka, Sparkling Water, Natural Flavors & colored with Beta Carotene. Aromas of coconut and pineapple segue onto the palate with the slightest effervescence and minimum sweetness. This is absolutely delicious! Where’s my beach chair? Alcohol: 6% SRP: $12.00/4-pack Mango Jalapeño As listed on the can, the ingredients are Premium Vodka, Sparkling Water, Natural Flavors & colored with Beta Carotene. Aromas of mango and other tropical notes tease the nose and set the stage for a surprise explosion of spice in the mouth. Yes, the jalapeño makes its presence known and blends well with the fruit. Minimum sweetness and light effervescence add to this light and refreshing cocktail. Alcohol: 6% SRP: $12.00/4-pack Pomegranate Vanilla As listed on the can, the ingredients are Premium Vodka, Sparkling Water, Natural Flavors and colored with Fruit and Vegetable juice. Strawberry and a hint of cherry are present on the nose. Vanilla and pomegranate come through on the palate with a little more sweetness than I prefer in a cocktail. However, it is light and a perfect quaff for the day at the beach. Alcohol: 6% SRP: $12.00/4-pack For added entertainment, just scan the QR code on the back of the cans. It will redirect you to the Biza Spotify page for a delightful playlist that will surely have you moving! Relax, sip, listen, and enjoy this virtual vacation!
Until next time, Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Over the last few years, I have compiled an extensive list of dessert wines, after dinner sips and “cozy up to the fire” drinks. With 2020 taking its final bow, I thought it might be fun to recap a few pours I’ve reviewed in addition to introducing the latest entry on my list, Boulard Calvados VSOP. Simply put, Calvados is a brandy made from distilled fermented apple (or sometimes pear) cider. It is then aged in oak casks for a determined period. Production methods vary and strict rules may apply depending on the appellation and classification. Calvados is exclusively made in Normandy, France where some of Europe’s best apple and pear orchards abound. There are three main production zones, each with its own unique characteristics: Calvados Domfrontais, Calvados and Calvados Pays d’Auge. Pierre-August Boulard founded Maison Boulard in the late1820s and it is still owned by a fifth-generation descendant, Vincent Boulard. They have 150 acres of orchards and 35,000 apple trees in the Pays d’Auge, which is designated as the source for the finest apples in Normandy. Over 120 apple varieties from the 800 varieties grown in the Boulard orchards are selected for the production of Calvados Boulard. AOC Calvados Pays d’Auge maintains the highest quality source for fruit and production methods. Double-distillation is allowed in each region, but only Pays d’Auge is required to double-distill in a Charentais pot still (constructed from copper), the same type of still used for Cognac. Cider must be fermented a minimum of six weeks, and once distilled, aged a minimum of two years in oak casks. Boulard Calvados Pays d’Auge VSOP The cider for Boulard Calvados is double distilled in copper pot stills and then aged in seasoned oak casks for at least four years. Their VSOP is the culmination of blending different Calvados Pays d’Auge from four to ten years old. Once blended, this VSOP stays in casks for enough time to obtain a characteristic smoothness. The color is golden amber with heady aromas of tart apples, vanilla, spiced oak and slight astringency. Notes of cider, baked apples, vanilla, a touch of baking spice, nuts, and a hint of ginger lingers on the finish. This brandy is smooth and has a rich quality to it. Drink neat, over ice, or mix in a cocktail. Alcohol: 40%, 80 proof SRP: 200ml $14.99/750ml $45.99 Capezzana Vin Santo Riserva DOC 2011 This is a blend of 90% Trebbiano and 10% San Colombano. The grapes are dried through natural methods on cane matting from harvest through to the following February and then vinified in traditional small chestnut, maple and cherry casks. The wine is aged for five years and in bottle for a minimum of 3 months. Heady aromas of perfume, almonds and candied fruit spill onto the palate with added notes of fig, spice and orange zest. This is a sweet and decadent wine that pairs well with desserts and aged cheeses. Alcohol: 14.5% SRP: $55 Donnafugata Ben Ryé 2015 Passito de Pantelleria DOC This is a naturally sweet wine made with 100% Zibibbo grapes sourced from vineyards on Pantelleria Island off the coast of Sicily. The color is intense amber with seductive aromas of apricots, figs, raisins, floral and honey. All the aromas segue onto the palate offering a beautifully balanced wine with mineral notes and a hint of herbs. The combination of gentle sweetness and savory is perfection! This wine drinks beautifully as an aperitif or pair with cheese and dessert! Alcohol: 14.5% SRP: $40 for a 375ml bottle Camus Borderies X0 This is a single-estate Extra Old Cognac, aged in oak a minimum of 6.5 years. It is handcrafted from grape to bottle and produced in limited quantities. The grapes are harvested from the most prized vines in the Domaines Camus estate. This Cognac was first introduced in 2000. It is intensely aromatic with notes of violets, sherry and almonds that segue onto the palate. Hints of caramel, dried fruit and vanilla linger on the finish. The XO is rich, silky and truly decadent! When paired with dark chocolate, it is a sexy dance in the mouth! Cellar Master: Patrick Léger Alcohol: 40% SRP: $170 González Byass Nectar Dulce Pedro Ximénez DO Jerez Xérés Pedro Ximénez (PX) is an intensely sweet wine and is the sweetest of the sherry styles. The grapes are dried in the sun allowing the juices to concentrate before pressing. This is a rich wine that oozes raisins, nuts and fig. This sherry is 100% Pedro Ximénez. The wine is fortified to 15% alcohol and then enters the Nectar solera. It is followed by an average of eight years of aging in American oak casks. This dark brown colored sherry emanates intoxicating aromas of raisins, prune, fig and honey. The palate is rich and unctuous, with raisins, baking spice, and toasted notes of caramel, toffee and espresso. A long finish is accompanied by a hint of nuts. Enjoy it chilled as a dessert wine on its own or poured over ice cream or berries. Heavenly! Alcohol: 15% SRP: $25 Warre’s Otima 10 This is a ten-year-old tawny Port. It is a blend of traditional Portuguese grape varieties from the Douro Valley. The wine is matured for ten years in seasoned oak casks. It is between a ruby and amber color with delicate aromas of caramel, dried fruit and wood. The palate offers a nice balance of fruit and almonds with toffee, honey, toast and spice notes. This Port is smooth, beautifully balanced and full-bodied. Alcohol: 20% SRP: $26 Bottega SpA Gianduia Chocolate Cream Liqueur Gianduia chocolate was created in Piedmont, Italy, in 1806 and is noted for its unique bouquet of cocoa and nuts. This liqueur is made with Bottega’s premium Alexander grappa from the Veneto region and Gianduia Chocolate. Grappa is mixed with milk cream (sourced from Alpine cows that only eat grass) that is homogenized and filtered to remove the fats. It is then mixed with sugar, chocolate and hazelnut paste. Delicious aromas of cocoa and nuts segue onto the palate for a creamy and most inviting experience. Rich hazelnut flavors and cocoa contribute to this decadent liqueur that is best served cold. Drink it neat or poured over ice. It is also divine served over ice cream, with fruit, in a cocktail, or in your coffee. Alcohol: 17% SRP: $24.99 Disaronno Velvet Cream Liqueur Disaronno is a liqueur made in Italy. It has a very distinct aroma and delicious flavors of almonds called Armelline (the seeds of apricot stone), sweet fruit, Madagascar vanilla and pure caramelized sugar. Disaronno Velvet has all the familiar flavors of the classic version, but it is also creamy and smooth with a touch of chocolate and vanilla.
Alcohol: 17% SRP: $29.99 One doesn’t need a holiday or special occasion to enjoy these delicious treats, nor does one have to wait to share them. With countless people “sheltering in place” again, alone time seems to be a given for many. So, indulge in a glass of Chateau D’Yquem (my all-time favorite) or a snifter of brandy. Add a touch of sweetness to the end of your day or in-between! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com I had every intention of sitting down to write a wine story today. There is certainly no shortage of wine and spirits to explore. Samples are delivered to my home almost daily, in addition to frequent virtual wine tastings. But I need to pause. The world is watching the United States as it waits with bated breath for the outcome of the Presidential election, and the anxiety that we all feel is palpable. I thought perhaps I would write a story about “go-to” election drinks to get us all through a very stressful time. But it just doesn’t seem fitting for this particular election, when our future and our children’s future hangs in the balance. Instead, I will embrace the day, breathe slowly and soak up the sun and fresh air. And perhaps this evening I’ll open an old vintage wine. Whether it is a special bottle of wine, a glass of aged bourbon, a power walk, yoga, listening to music, dancing or breathing exercises, do whatever it takes to relieve the election stress. Find your inner peace, and remember to breathe! I will be back in a few days with stories and hopefully, after the election results, peace of mind!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com The “new norm” for socializing and engaging with friends and family for the past seven months has mainly been conducted online. This is also true for meeting with winemakers, participating in virtual wine tastings and experiencing life abroad while sitting in my living room. Recently, I took part in a virtual wine tasting and food pairing hosted by Italian winemaker Sandro Bottega, co-owner of Bottega SpA headquartered in Bibano, Treviso in the Veneto region of northern Italy. The company produces Prosecco DOC and grappa here. In addition, they have another winery in Conegliano for the production of Prosecco DOCG. Bottega also manages wineries in Valpolicella and Montalcino. Sandro is third-generation of this family-owned company founded almost 40 years ago by his father, Aldo Bottega, a Master Distiller. What began with the family’s forefathers in the 17th century through the 1920s working and cultivating the vines as tenant farmers, landowners and wine traders, eventually evolved over time with Aldo Bottega following his passion for making grappa. In 1977, Aldo established his own distillery, Distilleria Bottega. After Aldo’s passing in 1983, his son Sandro became the company director and together with his siblings Barbara and Stefano, the company has grown to include the production of sparkling and still wines and liqueurs. In 1992, Bottega released its first sparkling wine. The company manages several different brands, among which are Bottega sparkling wines, Alexander Grappa and Accademia. Bottega’s motto is “Fatto A Mano”, which means ‘handmade’. Their mission is to work and achieve the highest levels of quality, design and sustainability. Our wine tasting for the afternoon included sparkling wines, a chocolate liqueur and gin. The food was provided by igourmet.com All of the bottles are beautifully designed and made of hand-blown Venetian glass in Bottega’s glass factory. I asked Sandro what his motivation was for using Venetian glass for his products. Sandro said, “It is important to make a completely original product from the wine or grappa to the packaging in an expression of our territory and of our culture. Another important reason I use this glass is that I like it! In my company, everything I do is not only because it is a business, but it has to be first and foremost because I like it.” Academia Prosecco Rainbow Collection is a brand that celebrates the art of Venetian glassmaking and the city’s festive carnival atmosphere. Each bottle of this collection contains Prosecco DOC. There are eight colors to choose from (black and white bottles not shown in photo) and can be combined to “create a rainbow of emotions”. Mix and match to celebrate specific holidays or events. They make great gifts for the upcoming holidays! Prosecco Spumante DOC Brut 100% Glera grapes are hand-harvested from manually maintained and sustainable vineyards in Treviso Plains. The wine is produced using the Martinotti (Charmat, tank) method. The color of this sparkling wine is pale lemon with lovely aromas of floral, apples and citrus. It is fresh and lively with flavors of apple, pear, pink grapefruit and a touch of floral. It has a creamy mouthfeel, fine bubbles and apples lingering on the finish. This wine was paired with a variety of cheeses, cold cuts, olives and pesto crackers. Alcohol: 11% SRP: $17.99 Il Vino dell’Amore Petalo Moscato Spumante Dolce 100% Moscato grapes are hand-harvested from vineyards in the Euganean Hills of Veneto. These hills contain volcanic soil, rich in potassium and alkaline soil that contributes good acidity, minerality and higher sugar content. The wine is produced using the Martinotti (Charmat, tank) method. The color is golden with a consistent and fine perlage. Classic aromas of apple, peach and rose mingle with fruity notes. On the palate, this refreshing sparkling wine offers honeysuckle, apricot, white stone fruit and a touch of minerality, balanced nicely with good acidity and sugar. It was paired with aged cheese, Gouda, pumpkin butter and water crackers. Simply divine! Alcohol: 6.5% SRP: $15.99 Gianduia Chocolate Cream Liqueur Gianduia chocolate was created in Piedmont in 1806 and has a unique bouquet of cocoa and nuts. Gianduia Bottega is a unique liqueur made with Bottega’s premium Alexander grappa from the Veneto region and Gianduia Chocolate. Grappa is mixed with milk cream (sourced from Alpine cows that only eat grass) that is homogenized and filtered to remove the fats. It is then mixed with sugar, chocolate and hazelnut paste. Heavenly aromas of cocoa and nuts segue onto the palate for a creamy and most inviting experience. Rich hazelnut flavors and cocoa contribute to this decadent liqueur and is best served cold. Sandro likes to drink this neat. However, it can be poured over ice, served over ice cream, with fruit, in a cocktail, or in your coffee. This liqueur was paired with a pumpkin spice truffle bar, dark chocolate bar and Biscotti. Alcohol: 17% SRP: $24.99 Bacur Gin This dry gin is certainly eye-catching with its unique metallic copper bottle. Italy is one of the largest producers of juniper, especially around Tuscany. And considering it is the main ingredient in gin, it was a simple leap for Bottega to produce gin. The other ingredients are pure grain, water from the Italian Alps, sage leaves from the Veneto countryside and Sicilian lemons.
This gin has aromas of sage, juniper and citrus notes that segue onto the palate mingling with a hint of perfume and lemon zest. It is smooth and delicate. I consider this a sipping gin, but I’m sure that it will spice things up when added to cocktails. Alcohol: 40% SRP: $39.00 If you would like to learn more about the grapes, regions, territories and production methods mentioned in this story, please click on the topic of interest to the right of this page. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com |
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