Professor Cocktail

Wine Wednesday: Pacific Rim Dry Riesling 2008

Pacific Rim Dry Riesling 2008
Riesling
Columbia Valley (Washington State)
Price: $12
Highly recommended

Pacific Rim Dry Riesling is produced in Washington's Columbia Valley, a region growing in regard for its fine Rieslings. Ninety percent of the wine made by Pacific Rim is Riesling of one type or another, so it's no surprise they know what they're doing.

Pacific Rim Dry Riesling 2008 is off-dry, even slightly tart, with prominent citrusy fruit and subtler floral flavors. It has a moderate level of alcohol (13.5%), so it's easy to drink a few glasses if you're having it with dinner. And you should, as it goes very well with food.

Pacific Rim Dry Riesling is aged in stainless steel tanks and never sees oak. That gives it a light, refreshing taste that will especially appeal to those who are looking to try a white wine, but aren't fans of Chardonnay. This is not an overly complicated wine, but it has enough flavor and crispness to please most crowds.

Assorted News from the Spirits Business

We're mostly consumer-focused here at Professor Cocktail, but occasionally we come across news from the booze biz that we think you might be interested in.

• The U.S. spirits market achieved steady growth in 2012, as vodka solidified its position as the leading category on the strength of its top-selling brands. Total U.S. spirits sales rose by 3% to 204 million cases, according to Impact Databank. Smirnoff vodka was #1, rising by 2.1% to 9.8 million cases. Bacardi rum was #2, approximately 200,000 cases behind.
• Bulleit Bourbon is set to offer a higher-proof, higher-priced offshoot, Bulleit 10. The new 10-year-old Bulleit expression is 91.2-proof (the core brand is 90-proof) and will retail for around $45 a bottle, approximately $20 higher than the core brand, depending on the market. It’s expected to hit shelves this month.
• In related news, the famed Stitzel-Weller Distillery (once owned by Pappy Van Winkle, now owned by Diageo) is reopening. No doubt the bourbon will be nothing like the stuff they used to make, but it's still kinda cool.
• Grand Marnier is planning to introduce three new products over the next year: GM Titanium, a double-distilled, clear, Cognac-based spirit targeted at urban millennial consumers; Louis Alex Bourbon Barrel, a new cuvée, double distilled with essence of orange and aged in Bourbon barrels; and Grand Marnier Raspberry Peach, a new flavor extension.
• Sazerac Co. is introducing Epic, a new French vodka, to the American market. Sazerac plans to start shipping Epic (roughly $13 a 750-ml.) to around 30 states in February, with national availability expected later in the year. Along with the core offering, Epic has six flavor extensions: Peach, Whipped Cream, Kiwi Strawberry, Cherry, Cake and Coconut. Sazerac said more flavors will be added at later dates.
• Celebrity mixologists Simon Ford, Jason Kosmas and Dushan Zaric have launched a new venture, The 86 Co., starting with a portfolio of four mixology-focused spirits. The lineup includes Caña Brava ($34.99), a three-year-old rum aged in a combination of new uncharred American oak and used American whiskey barrels; Fords gin ($37.99), distilled in London and featuring a blend of nine botanicals; Tequila Cabeza ($42.99); and Aylesbury Duck vodka ($30.99).
• Serrallés USA is launching a new ultra-premium Tequila brand, Casamigos, this month. Casamigos was created by actor George Clooney and nightlife entrepreneur Rande Gerber, alongside partner Mike Meldman.
• Beam sells brands to Luxco for $65M. Including Rebel Bourbon, Calvert whiskey, and Dark Eyes vodka.
• A. Hardy USA is set to introduce a new liqueur—Serata Amaretto Di Piemonte—to the U.S. market. Produced in Ghemme, Italy, the new offering will be available nationwide beginning next month, priced at $22.99 a 750-ml. bottle.'
• According to GuestMetrics, the fastest growing cocktail flavors in restaurants and bars in 2012 were Mango (+35), Tea (+30), Ginger (+15), Melon (+15), and Cucumber (+10).

Cocktail of the Day: Bourbon Milk Punch

Bourbon Milk Punch

1 1/2 oz Bourbon Whiskey
3/4 oz Simple Syrup
1/2 Bar Spoon Vanilla Extract (a couple dashes)
3 oz Whole Milk or Half and Half
Garnish with freshly-grated nutmeg and/or cinnamon.

Shake well with ice, then strain into an ice-filled Old Fashioned glass.

Mardi Gras is coming, and this classic New Orleans brunch cocktail is the perfect way to start off a day of revelry. Or any day, for that matter.

The Milk Punch is often made with brandy instead of bourbon. (That's the way they make it at Commander's Palace.) I like bourbon better, though, so I make it this way. You can also substitute rum or spiced rum.

Rum Review: Shellback Silver Rum

Shellback Caribbean Silver Rum
Bajan Rum
Grade: (Above Average)
Price: $16 (750ml)

Shellback Caribbean Rum, currently available in silver and spiced varieties, represents another bold move into the spirits world by E.&J. Gallo, the ubiquitous California winemakers. It's produced in Barbados by the West Indies Rum Distillery, the company that also make the rum that goes into Cockspur and Malibu.

Shellback Silver Rum is reportedly aged for at least one year in once-used American bourbon barrels, which are the most popular barrels for aging rum. It must be heavily filtered after that aging, because it's completely clear in appearance. There's a little bit of spice on the nose, but mostly vanilla. Lots and lots of vanilla. You could easily mistake this for vanilla extract. (This could be from the aging, although a year in wood isn't very long, but more likely it means the distiller gave it a little help.)

The vanilla also hits you on the first sip. It's not as strong as the aroma, but it's definitely there. This rum is sweet, with a fruity, molasses-y flavor. There's just a little spice and acidity that hits you at the end, but mostly it's sweet vanilla. It also has a creamy texture that is quite nice. This is the standard 40% ABV, but it goes down very easily.

Shellback Silver Rum is pleasant enough to drink neat, but it's obviously designed to use in cocktails, and it certainly works well there. It's delicious in a Cherry Daiquiri or Cuba Libre. Any rum drink that works well with a hint of vanilla would likely taste good with Shellback.

This isn't an especially sophisticated rum. But it's a tasty and useful one, and the low price -- I've seen it on sale for $11 -- can't be beat.

Buffalo Trace Distillery Plays with Fire

I'm always fascinated with the things being done by Buffalo Trace Distillery. They're constantly experimenting, trying to find new ways to make fine bourbon. A lot of them don't work, but that's just part of the fun. Here's their latest, which sounds like it produced some good results.

Just in time for colder weather, Buffalo Trace Distillery offers a solution to your winter chills. The latest Experimental Collection bourbons both survived the heat. The Hot Box Toasted Barrel Bourbon Whiskey and #7 Heavy Char Barrel Bourbon Whiskey are the two latest offerings from the Kentucky distillery.

Both of these experiments study the effects of extreme heat on oak barrels and the flavor of the bourbon inside.

The Hot Box Toasted Barrel Bourbon involved placing the barrel staves into a “Hot Box” at 133 degrees Fahrenheit. Then, the staves were steamed before being assembled into a barrel. The goal was to drive the flavors deep into the wood.  Next the barrels were filled with Buffalo Trace Rye Bourbon Mash #2 and left to age for 16 years and 8 months.  The resulting bourbon is a well-balanced whiskey with fruity notes complimented by a caramel and buttery taste. 

The #7 Heavy Char Barrel Bourbon Whiskey experiment used barrels which were charred for 3.5 minutes, as opposed to the normal 55 second char used by Buffalo Trace typically.  The barrels were then filled with Buffalo Trace Rye Bourbon Mash #2 and left to age for 15 years and 9 months.  The end result is a bourbon with an oaky aroma followed by a body that is heavy and complex. A smoky and robust flavor, with fantastic woody notes and hints of vanilla, fruit and tannin.  It is dry and balanced.  

“Toying with barrels is fun and interesting. It’s quite dramatic to see how something as simple as an extra heavy barrel char can influence the taste of bourbon,” said Harlen Wheatley, master distiller. “Both of these experiments yielded very interesting and balanced flavor profiles that I think most people will enjoy tasting.” 

These “hot” barrels are part of the more than 1,500 experimental barrels of whiskey aging in the warehouses of Buffalo Trace Distillery. Each of these barrels has unique characteristics that differentiate it from all others. Some examples of these experiments include unique mash bills, type of wood and barrel toasts. In order to further increase the scope, flexibility and range of the experimental program, an entire micro distillery, named The Colonel E.H. Taylor, Jr. “OFC” Micro Distillery, complete with cookers, fermenting tanks, and a state-of-the-art micro still has been constructed within Buffalo Trace Distillery.

The Experimental Collection will be packaged in 375ml bottles. Each label will include all the pertinent information unique to that barrel of whiskey. These whiskeys will retail for approximately $46.35 each. These rare experimental bottles should be available in late January or early February. For more information on the Experimental Collection or the other products of Buffalo Trace Distillery, please contact Kris Comstock at [email protected].

Cocktail of the Day: Cherry Daiquiri

Cherry Daiquiri

2 oz Shellback Silver Rum
1 oz Lime Juice
1 oz Simple Syrup
2 Maraschino Cherries
1 tsp Maraschino Cherry Syrup

Muddle the cherries in the bottom of a mixing glass along with the juice and syrups. Add the rum and shake vigorously with ice. Strain into a glass filled with crushed ice.

I used Shellback Silver Rum for this because it has a sweet, vanilla taste that really complements the cherry. But you can substitute any silver rum.

Wine Wednesday: Pierre Gimonnet Gastronome Brut Blanc de Blanc 2006

Pierre Gimmonet is far from a household name in the Champagne business. But even though they don't get the headlines, they produce some of the best wines in the region. A great example is the Pierre Gimonnet Gastronome Brut Blanc de Blanc 2006.

A "Blanc de Blanc" Champagne is a white wine made from white grapes -- in this case, Chardonnay. It's also billed as a "gastronome" Champagne, which basically means it's intended to be drunk with food. It has smaller bubbles and less added sugar, so as not to overly interfere with the palate.

We enjoyed this with a "surf and turf" meal of ribeye steaks and crab cakes. As promised, this wine was an excellent accompaniment to our dinner. It's fresh and lively, with a crisp flavor that cuts through your meal without overpowering it.

With delicious fruity flavors and a slight floral character, this is also a fine Champagne to drink on its own. I'd be happy to open a bottle of this any time.

Cocktail of the Day: Sandeman Harvest Sour

 
In an effort to help make one of my 2013 predictions come true, I offer a tasty cocktail made with Port wine.

I know this one's a little complicated, but if you feel ambitious, it's worth the effort.

Sandeman Harvest Sour

1 1/2 oz Sandeman Founders Reserve Porto
1/2 oz Apple Brandy 
3/4 oz Raspberry Syrup
3/4 oz Lemon Juice
2-3 oz Dry Apple Cider

Shake all ingredients (except cider) with ice, then strain into an ice-filled Collins glass. Top with cider, garnish with raspberries and dust with nutmeg.

What to Expect in 2013 According to Professor Cocktail

Everybody likes predictions -- especially when the predictor gets things horribly wrong and looks like a dolt. So here are my predictions for the spirituous world in 2013. Bookmark this page so you can come back in a year and see how I did.

An end to whiskey insanity:

The past few years have been crazy ones for the whiskey business. Prices are climbing steadily, yet a shortage of older whiskey remains. More and more rare expressions are hitting the market and there seems to be no ceiling on the demand for them -- or the prices they fetch. Bourbons like Van Winkle and the Buffalo Trace Antique Collection have become almost impossible to find. Can all of this continue? I doubt it. Consumer trends are nearly always cyclical and there's no reason to think that whiskey will be any different. Eventually things will settle down and return to a more normal state of affairs. It might as well be this year.

Less complicated cocktails:

When the craft cocktail revolution hit full flower, things got a little out of hand. Cocktails with seven ingredients, two of which had to be made from scratch and one that cost $100 an ounce. Did these drinks really taste good enough to justify all the fuss and expense? Probably not. I think we'll see more normalcy coming to our mixology. Skilled bartenders are still going to make great drinks with delicious and unexpected flavors. They're just going to do so without the extra layer of nonsense.

The year for mezcal:

We all know how popular tequila is. But what about mezcal? Tequila's agave cousin from southern Mexico is poised to break through to a larger audience -- and this just might be the year it happens. Look for more brands and expressions to hit the shelves. And give one a try.

More wine in cocktails:

We've been seeing this trend picking up steam the last year or two, and I think it's ready to go mainstream. Cocktails with port and sherry especially are going to start popping up everywhere.

Skinny is the new fat:

Although the merits of the "skinny" trend are debatable, it's not going anywhere. Skinny spirits, skinny wine, skinny cocktails -- you're going to see plenty of them this year.

Drink local:

It's been years since Alice Waters began her push to encourage people to eat local. In 2013 we're going to see this trend really start to assert itself in the cocktail and spirits world. Fresh, local ingredients in cocktails, accompanied by regionally-made booze, will continue to grow. People want to know where the stuff in their drinks is coming from, and this desire to drink local will help support the growing craft spirits movement.

Carbonated spirits:

Carbonated cocktails have been featured in recent years in several of the high-end cocktail bars -- especially when wizards like Jeffrey Morgenthaler and Jamie Boudreau are behind the stick. But now we're going to see booze that comes with the carbonation right in the bottle. Prevu and Nuvo are at the leading edge of this trend.

 What do you foresee on the horizon? Anything you're excited or horrified about?

(Stolen from People.com)

Happy Holidays from Professor Cocktail

I've been battling the flu for the past two weeks, which is why the site has been silent. Other than feeling like I was run over by Ray Lewis, the hardest part is that I haven't been able to try out any of the new cocktails or spirits that have come my way. But hopefully I'll be recovered soon and can join you in exploring the many wonderful new boozes that will be coming our way this year.

In the meantime, I hope Santa brought you something wonderful for Christmas. He kindly brought me a bottle of Pappy Van Winkle bourbon. What a great guy!

Here's looking forward to a great year.