Saturday, August 27, 2011
Got a pretty limited new release from High West Distillery today. It's a nod to the newly revived trend of barrel aging cocktails. They use a classic Manhattan recipe combining two parts rye, one part sweet vermouth and two dashes bitters. They then barrel age it for 90 days helping to integrate the ingredients and giving it a great texture. Only got one case of this so get it while you can.
Thursday, August 25, 2011
Got a pretty epic release in the shop today, Buffalo Trace's Single Oak Project. The concept behind the Single Oak Project is as extravagant as they come. It's Buffalo Trace's attempt at figuring out once and for all what conditions and variations result in the best bourbon. Their essentially trying to figure out how to make the perfect bourbon by adjusting all the possible variables. The project started almost ten years ago when Buffalo Trace hand selected 96 individual American oak trees. The trees were selected for their varying pore sizes: fine, average and course. The trees were then cut into two sections, a top and bottom section, and a barrel was made from each, resulting in 192 barrels. The barrels were then allowed to air dry or cure as it's called, some for 6 months and others for 12 months. The barrels were then filled with two different recipe bourbons, one with rye as the small grain and one with wheat. They even varied the barrel entry proofs, filling some with 105 proof bourbon and others with 125 proof bourbon. The final variation in the experiment was the use of both cement and wooden floor warehouses during the aging.
It's a pretty inspiring project that allows us the consumers to get on their website and vote for our favorite barrels. You can do that here: http://www.singleoakproject.com/
You want these!
Wednesday, August 17, 2011
So just got a few bottles of Old Potrero Straight Rye and 18th Century. Because of a distribution change these have become even harder to get. It sounds like the production will increase with the spirits division taking over the old wine facility across the street from Anchor Brewery, however it probably won't increase the supply of these whiskies for 2 or 3 years. We will continue to fight for every bottle we can, in the hopes that one day we can have it on the shelves more regularly. Cheers!
Got some super limited Scotches in over the weekend and I dare say they may not last long. First off we got a tiny amount of the Ardbeg Alligator, a release that's not due to hit shelves till late Sept. This was a special Committee Reserve bottling that we were fortunate enough to get our hands on. Also got a small amount of the Oban 18 year single malt that has been very elusive and hard to come by for the better part of the last few years. You don't wanna miss out on theses!
It's my favorite time of the month once again, Bourbon Club! This month I'm featuring Jefferson's Reserve bourbon which I'm told is usually blended in tiny 8-12 barrel lots. I have a fun interview in the tasting notes with the Founder and President, Trey Zoeller, who gave me some great insider details and information. If your not a member yet, feel free to come by the shop and sign up any time. Cheers!
Rye whiskey drinkers can rejoice! Jefferson's 10 year rye has just hit the market and let me tell you it is laying waste to the competition. I had a chance to catch up with Trey Zoeller, the president and founder of Jefferson's, and he was quite excited that they were able to offer an older rye at such a reasonable price. They are sourcing it from Canada, making it likely a whiskey that was destined for blending. They used all new charred oak barrels which is why they are able to call it a straight rye whiskey. Here's my tasting notes from this month's bourbon club:
Jefferson's 10 Year Rye
-8-12 barrels blended together
-Mashbill: 100% Rye
-Alcohol: 47% (94 Proof)
Tasting Notes: Pours a nice golden honey color. The nose just absolutely leaps out at you with aromas of perfume, cumin, rye, curry and mangos. Very delicate on the palate with a subtle creaminess. Flavors of vanilla, armagnac, honey suckle, pepper, coriander, cloves and some interesting floral undertones. Over all a very vibrant rye that has a depth and balance few can match.
Come and get it!
Come and get it!