January Booze News, Tastings and Cocktail Recipes!
12 Jan, 17 /
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southernsc /
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TASTINGS
FRIDAY WINE TASTING 4:00-6:00
HENRI BOILLOT MEURSAULT: It is white burgundy time! Come and taste how France handles the ever popular Chardonnay grape.
SELBACH OSTER REISLING: Riesling gets such a bad wrap. People have just had too many cheap Rieslings but it only takes ONE good one to change your entire world view.
TRES PICOS GARNACHA: Since this weekend it will be warm and sunny, why not fire up the grill and kick off 2017 with some BBQ and a big Spanish red.
TERRA BAROSSA SHIRAZ: Speaking of big reds! This Aussie shiraz comes in a liter bottle! When you need one more glass but don’t want to open that third bottle of wine, boom!
FRIDAY 4:00-6:00 BEER TASTING FULL SPECTRUM!
Fort Mill’s very own brewery is sampling five different beers.
ALABASTER CREAM ALE, WHITE ICE, CRIMSON AMBER, INFRARED AMBER, REAPER AMBER.
Last weekend my best friend and I enjoyed the Reaper tremendously. What better way to fight the cold than with a spicy and delicious beer? I am looking forward to trying their other offerings.
SATURDAY SCOTCH TASTING 2:00-5:00
We all know how much I love Signatory, and the hits just keep coming. Four new offerings from my favorite independent bottler.
LINKWOOD 2008: Young and beautiful! I love everything from this distillery, so whenever I have the opportunity to purchase Linkwood I do.
GLENROTHES 2000: This is another distillery that I am a tremendous fan of.
GLENLIVET 2006 and 1996: How much fun will this be? We are going to taste two Glenlivets that are ten years about in age! A whiskey nerds dream! You may very well prefer the younger one!
KEITH’S CABINET: What’s Keith drinking now.
JEFFERSONS RESERVE AND SMALL BATCH: This week I finished off each of my hand selected bottles and then buried them in my back yard. Okay, but I did say a heartfelt farewell as I lowered them gently into the recycling bin.
MARIE DUFFAU ARMAGNAC: I thought this lady had vanished but she was just buried in a box. (I have random bottles scattered throughout my house. I have ignored her in favor of De Lord, but she is quite tasty, and I do love Brandy during the winter.
OSCAR BLUES TEN FIDDY: Every time I have this immense imperial stout I am reminded of what a great place the beer universe is in right now. When I turned twenty one the beer world was a sad place full of bland beers, and now…brilliant beer around every corner.
FULL SPECTRUM REAPER AMBER: I was asked to bring a spicy beer to my best friend, and so I grabbed this new arrival. This turned out to be a wise move as we both enjoyed it very much! The heat is present at the start and then builds nicely as you progress, ending the experience with a warm belly and a smile on your face.
NEW ARRIVALS:
SEA FOG AMERICAN MALT WHISKEY: We are excited to launch a new domestic whiskey from the wonderful folks that brought you Thomas Tew rum. Unlike a lot of these new whiskey’s this one has actually been properly aged for seven years, AND it is peated! I have not had a chance to try it but I could not pass on the opportunity to once again be on the forefront of the whiskey world.
MALFY GIN: This Italian gin was customer requested. It is lemon infused and pretty smooth. The bottle suggest using it for a Negroni and I believe that this would be a potentially great idea.
SPOTLIGHT OF THE WEEK:
Want to try a new beer bar that has an excellent lineup and tasty food? Look no further than Craft. I had a great time there last week. The pizza and pretzels were outstanding, and they sell a mustard from Asheville that is spectacular. The beer flights are quite large and affordable! I will be making several return appearances. It is hard to get Keith Haze out of his house where being a curmudgeon is a 24/7 job, but if I am to leave, I want it to be as good as this!
RECIPE OF THE WEEK: KEITH’S COLD/WARM TOPSY TURVY WINTER DRINK
I wanted something this week to be flexible with these FORTY degree temperature shifts and I wanted to keep it simple as is my style.
1.5 OUNCES OF BRANDY (PRESIDENTE, MEUKOW, FUNDADOR, MARIE DUFFAU)
4 OUNCES OF HARD APPLE CIDER (WINDY HILL, THISTLY CROSS, CRISPIN)
Serve in a pint glass with ice.
You can add nutmeg, and garnish with a cinnamon stick if you are so inclined.
