December 2023 155
Revitalizing the 30-Year-Old San Diego Brewing Company: New Owners Stir Up Big Beer Buzz
In the year 1993, the duo of Lee Doxtader and Scott Stamp, two ambitious entrepreneurs, launched a restaurant equipped with a brewery. They set it up in a mall strip in Grantville and named it after what would later come to be globally recognized for its premium brews – San Diego Brewing Company. At the time it was among only a few beer production establishments within the county and was in good company with Karl Strauss, Pizza Port, and San Marcos Brewery & Grill.
The restaurant, having its location near to spots like Jack Murphy Stadium, SDSU, and the activity-hub that is the Mission Valley area of the city, gave many locals their first experience of beer produced on-site. House creations such as their Blueberry Wheat and Old Town Nut Brown were quite a hit and the 50-tap list introduced customers to classic European beers and the stellar creations of early American craft-beer pioneers. This often initiated a journey for casual drinkers leading them to a newfound love for beer.
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Tyson and Kristina Blake’s fondness for the liquid art stems from their mutual connection to the Grantville mainstay.
They moved from upstate New York in 2001, with Tyson securing employment at San Diego Brewing. Kristina joined him in 2003, and their shared love for craft beer, as well as each other, grew stronger there. The couple, energetic and outgoing, initiated a series of beer-pairing dinners that proved both delicious and informative, fostering community growth among newer members of San Diego’s rapidly expanding beer community.
In the subsequent decade, the Blakes tied the knot and transitioned away from San Diego Brewing to carve their own niche in the beer and hospitality industry. Presently, they are the proud co-owners of O’Brien’s Pub in Kearny Mesa, The Pub at Lake Cuyamaca, and West Coast Smoke & Tap House in La Mesa. During a conversation with Bob and Lisa Townsend at the Tap House, San Diego Brewing — a place of sentimental value to the Blakes — was nostalgically discussed.
The Townsends, like the Blakes, have cherished recollections of their time at San Diego Brewing during the early 2000s. Also, like the Blakes, the Townsends possess significant experience in managing time-honored eateries. Since 2016, they have operated their family enterprise, the San Diego Chicken Pie Shop in North Park, which has been serving customers for 85 years. So when the chance came up to buy San Diego Brewing, they instinctively sought the Blakes as partners in the venture.
On November 1, precisely three decades after San Diego Brewing first welcomed patrons, a small but significant celebration was held as the Blakes and Townsends received the keys to the brewpub. Many stalwarts of the brewing industry, some visiting for the first time in years, came in to toast the rejuvenation of this long-established business.
Despite being a revered name among local beer aficionados, San Diego Brewing has struggled to stay contemporary within the evolving craft beer scene. The menu, selection of brewery’s unique beers, and interior decor have mostly remained stagnant over the past ten years, apart from the addition of roll-up doors for temporary outdoor seating during the pandemic. The new owners recognized the necessity to refresh the brewpub and bring it into the present, embracing the challenge regardless of the extensive effort required.
The immediate plan for the owners is to navigate through the bustling holiday and football seasons, and then the NCAA basketball tournaments in March, before temporarily closing the brewpub for renovations. These amendments will involve modifying the dining room setup, implementing new lighting, and building a permanent outdoor patio. However, the changes will not be limited to merely aesthetic ones.
The head brewer, Matt Navarre, while continuing to brew some of the classic house beers of San Diego Brewing, is also inspired to explore a range of beer types, from traditional ales and lagers, to the contemporary India pale ales and stouts with new and innovative ingredients and methods. Furthermore, the owners have procured a nearby warehouse to house a packaging setup, which would enable San Diego Brewing to offer products for takeout and small-scale distribution to local stores, which includes the upcoming San Diego Hard Seltzer Company.
The menu will also be updated to include new dishes that fit within the pub-grub category — pizzas, burgers, sandwiches, soups, salads — but include more worldly, contemporary ingredients and complex flavor profiles. Off-menu specials (a “SoCal wedge” salad, and sandwiches packed with red-wine-braised beef and succulent pork belly) have provided sneak peeks of what the new bill of fare may look like.
That said, ownership understands that in assuming control of an eatery with so many established regulars, there are some items that are iconic. They weren’t certain which, thus they recently conducted a survey on social media to gauge followers on their preferred dishes. Consequently, items such as San Diego Brewing’s beer-cheese soup and boneless chicken wings will remain on the menu.
The Blakes also plan to revive their beer-pairing dinners, a tradition that continued at O’Brien’s Pub since Tyson’s departure from San Diego Brewing to assume the role of the general manager there in 2010. The special-event series has bolstered his reputation as one of the foremost culinary practitioners where beer-infused and beer-paired dishes come into play.
Even at this early stage, San Diego Brewing’s new ownership has managed to excite die-hard beer fans — even those who had written off this long-standing institution — for what lies ahead and are keen to support a comeback for one of the earliest local, independent beer strongholds in the county.
Brandon Hernández is founder of San Diego Beer News (www.sandiegobeer.news), a site providing daily coverage of the county’s brewing industry, a beat he’s covered for 17 years. Follow him @sdbeernews or contact him at brandon@sandiegobeer.news
Promoting Black Winemakers: A Look Into Harlem Wine Gallery, NYC’s largest Collection of Black-Owned Wine Brands
After walking around their Harlem neighborhood and realizing there wasn’t a place to buy good wine, Pascal and Daneen Lewis came up with a bold plan: to open their own wine shop.
“We’ve lived in the neighborhood for close to 30 years and we never really found a place that we liked buying wine in. We would travel downtown,” Daneen, co-owner of Harlem Wine Gallery, told NowThis News. “Being very active in our community, we were like, ‘Wait, why are we leaving our neighborhood to go buy wine that we want to drink? We should have a shop!’”
Pascal and Daneen sprung into action shortly after that. The couple did not have prior experience in the wine world, but they took classes and attended the Wine Spirits Education Trust to learn everything they could about the industry.
“We kind of naively just jumped into it,” Daneen said. “And now, seven years later, here we are, and we love every second of it.”
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Harlem Wine Gallery is so much more than a wine shop. Pascal and Daneen want to engage with the community. According to Sprudge, the wine shop includes a large space in the back, which is often used for tastings and other events. Its calendar shows the gallery has offered events that merge wine with music and culture — and many of those events were free.
“Most people are intimidated [buying wine],” Pascal, co-owner of Harlem Wine Gallery, told NowThis News. “This space gave us an opportunity to have an educational space that would allow us to educate our community members [about wine and wine making].”
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What sets Harlem Wine Gallery apart is its unique variety. The establishment boasts an impressive collection of wines from Black-owned brands and created by Black winemakers, arguably the largest in New York City. They also carry wines made by women. According to the website, natural wines and New York State wines comprise a significant portion of their offerings.
Pascal observed a notable lack of representation in the industry. He believes his retail space could address this shortcoming by prominently featuring these wines. He emphasizes the need for support towards Black brands and Black winemakers, and his shop aims to contribute to this important uplift.
Looking ahead, the Lewises plan to engage with their community, working together with other small businesses in Harlem and nearby locales. They are motivated to broaden people’s understanding that cultivating wine grapes is a part of agriculture.
Daneen added that there’s a lot more knowledge to gain and many more milestones to achieve.
“It’s just a neverending journey of learning about wine,” she said.
Discover the Impact of Adding Vodka to Your Pasta Sauce
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Who would have thought that vodka, an ostensibly non-Italian spirit, would find its place in a pasta recipe? Yet, intriguingly, vodka and pasta have come together in penne alla vodka, a dish that has earned its fame in the 1970s and 1980s. If you’ve wondered about the role of vodka in this cherished pasta sauce, know you’re not alone.
As it turns out, vodka lends a crucial hand to the overall taste of the sauce. Social media sensation and chef, Stephen Cusato, explains the reason behind this on his popular YouTube channel. His insights are based on Harold McGee’s work, a renowned food science writer, who discussed this subject in his book “On Food and Cooking: The Science and Lore of the Kitchen”.
According to Cusato, vodka can overpower a dish if simply added. However, reducing the vodka down helps to enhance unobserved flavors and works with the tomatoes making them more ‘tomato-ey’. In essence, vodka brings out the flavors from other ingredients like tomatoes in a way that would not have been possible. There’s much more to learn about the science behind penne alla vodka. Dig in!
Read more: The Ultimate Vodka Brands, Ranked
There are two reasons why adding vodka can elevate your creamy tomato pasta sauce. First is that it acts as an emulsifier to smoothly combine the acidity of the tomatoes with the rich, fatty cream, which may otherwise separate when used together. Adding the spirit helps achieve the perfectly creamy texture of vodka sauce. At this point, you might be wondering whether other types of alcohol could be used for this purpose. While the answer is yes, vodka has a distinct advantage over other kinds when used in this application, as it has the least distinctive flavor profile.
The second reason is that when vodka is added in small amounts, the alcohol is known to unleash a bouquet of flavors in the tomatoes that often remain untapped. It is key to remember that smaller is better in this instance, as pointed out by Chef Stephen Cusato in his tutorial. So be sure not to overdo it with the vodka.
Chef and food writer J. Kenji López-Alt tested out various ways to incorporate vodka in vodka cream sauce to find the most delicious way possible. He tested versions of the sauce that ranged from 4% to 1% ABV (alcohol by volume), and he tried tasting the sauce at different points in the cooking process. He concluded in Serious Eats: “For the tastiest vodka sauce, add ¼ cup vodka per quart of sauce and let it simmer seven minutes.” Otherwise, the alcohol hasn’t dissipated and tastes too strong. Another tip recommended by chef Stephen Cusato in the YouTube video is to make sure you first reduce the tomatoes until they are highly concentrated (which takes about 30 minutes).
So while vodka does indeed add something to the sauce, keep in mind the most important rules: Don’t use too much, and let it cook long enough to develop the flavors and dissipate the alcohol.
Read the original article on Daily Meal.
Why You Should Opt for White Rum in Your Frozen Strawberry Daiquiris
Is anything more idyllic than taking a sunset stroll down the beach with a strawberry daiquiri? Even if you don’t find yourself on a beach getaway, you can easily make frozen strawberry daiquiris at home for that vacation vibe feeling year-round. To make our deliciously simple strawberry daiquiri recipe, you only need frozen strawberries, simple syrup, lime, ice, and white rum.
After everything gets blended, the result is a sweet drink that packs a tart punch. However, despite the simple recipe, one key to making the best frozen strawberry daiquiris you’ve ever tasted is choosing the correct type of rum. As far as we’re concerned, white rum is the only choice for alcohol in a daiquiri.
White rum is made from molasses or sugar cane that has not undergone a long aging process. While its flavor is more subtle than dark rum, it has an inherent sweetness that pairs well with strawberries. If you’re taking the time to make a blended drink, you want something easy to drink, light, and refreshing. Therefore, white rum is the best choice because it’s not as heavy as dark rum and has a touch of sweetness, unlike other clear liquors, like vodka. White rum also has a little bite, which cuts through the fruit sugars.
Read more: Popular Vodka Brands Ranked From Worst To Best
Mashed recipe developer Ting Dalton has a special affection for this summer cocktail offering. Her love for the drink lies in its ability to embody the essence of summer and sea breezes, even at home. This cocktail works beautifully at barbecues or summer parties, where sipping one among friends creates an atmosphere akin to being in the Caribbean sunshine. Fresh strawberries can especially elevate the taste if it’s peak strawberry season; feel free to use frozen fresh strawberries instead of buying the pre-frozen ones.
Just like any cooking recipe, adapting the flavour of your drink to match your preference is crucial. For instance, if your strawberries are particularly sweet, consider reducing the amount of simple syrup. If you’re fond of a slightly sour note, don’t hesitate to increase the amount of lime. In the absence of strawberries for your daiquiri, other tropical fruits such as mango or pineapple can yield a fantastic cocktail. For a unique twist, try combining your two most-loved fruits to create a fresh daiquiri fusion.
We haven’t forgotten those who are under 21 or those who choose not to drink–simply leave out the rum in our amazing daiquiri recipe to enjoy a tasty Virgin daiquiri that will metaphorically transport you to a sunny tropical island. While white rum is the best choice for frozen strawberry daiquiris, opting for dark or spiced rum could be wonderful for other tropical beverages like a
Mai Tai or a Dark ‘n Stormy.
Visit the original article on Mashed.
Revamp Your Whiskey Sours: Replace Lemon Juice with Fresh-Squeezed Orange
Since its invention in the 1860s, the whiskey sour has stuck around — and for good reason. Its straightforward formula of booze, citrus, and sugar — oftentimes with egg white — crafts a tempting creation with loads of nuance. It’s easy to showcase varying whiskey characteristics while fine-tuning the tang and sweetness for maximum drinkability. The vast majority of whiskey sours rely solely on lemon juice, but adding freshly squeezed orange juice gives the drink an appealing lighter and sweeter take.
Not only does the inclusion of orange juice impact the flavor — adding a touch of sugar — but the mouthfeel, too. The cocktail will have a softer character, which can be matched with a flavorful whiskey. All the while, some lemon juice still maintains an acidic balance, which can be adjusted to taste. Further varying ratios of whiskey and simple syrup will yield distinct results. Such is the enthralling nature of this versatile drink, so let’s dive into a few notable riffs.
Read more: The 25 Best Bourbon Brands, Ranked
Fans of a sweeter whiskey sour can reach for a bourbon base and add a greater proportion of orange juice. Such renditions can reach almost one-and-a-half parts orange to lemon, although some of the latter’s acidic tang is necessary: Hey, this is a sour after all. If making this version, tone down the sugar syrup to compensate for the sweeter orangey flavor.
Alternatively, imbue only a slight orange character by utilizing two-parts lemon to one-part orange juice. This is better aligned with a bolder whiskey, like rye, and is well-suited to incorporating an egg white topping for added fluffiness. The inclusion of rich, simple syrup further plays to a decadent mouthfeel since it gives the drink a thicker consistency. This would make it more of a classic whiskey sour.
If craving an even deeper orange flavor, consider integrating the citrus in other forms. You could craft a syrup with the orange — opting for a sweet flavorful fruit variety like cara cara — and also including the rind, for a powerful full-fruit flavor. Finally, you can rim the glass with a malty brown sugar, top the egg white foam with orange bitters and garnish with a dried orange slice or grated orange zest, for an impressive effect.
Read the original article on Tasting Table.
My Top 8 Favorite Wine Bars in Rome – A Wine Writer’s Guide
T+L’s Wine & Spirits Editor shares his guide to Rome’s finest wine bars, from the old-school to the cutting-edge.
Camilla Glorioso
A good wine bar can provide the answers to many vital questions.
For instance, after my wife, Cecily, and I dropped off our daughter, Marie, at her dorm in
in the summer of 2022, because she had decided that going to college in the Eternal City seemed more appealing than doing the same in Newark, Delaware — go figure — we wandered aimlessly in the August heat for a span of time, then found ourselves sitting, somewhat emotionally unmoored, at a tiny wine bar near the Piazza Navona. Having your only child leave home is a weird experience. “What do we do now?” my wife asked me. The question pertained pretty much to our entire lives, but all I could think of to say was, “Have a glass of wine, I guess?”
Camilla Glorioso
Enoteca Il Piccolo, unexpectedly discovered one unusual moment, has quickly gained a spot among my favourites Roman vine bars. I later found it to also be a favourite among friends in the vinous industry for its primarily, though not entirely, selection of natural wines from petite producers and its authentic, un-touristy, deeply Roman ambience. The indoors area is small, dim and snug; outdoors is adorned with mismatched tables where, provided the temperature isn’t extreme like during our last summer visit, you can sit among a diverse crowd that seems to be a combination of characters from a 1950s monochromatic Italian film and those of a younger generation. Settle in for some bruschetta, mortadella, or olives. Opt for a simple glass or a bottle from the vast range on display on the inner wall, including a variety of Italian and international wines. Take some time to figure out your life.
Camilla Glorioso
The reality is that wine bars, or enoteche,
in Rome can be just about anything: long-established places like Il Piccolo with its basic menu of salumi, bruschetta, and paninis or more restaurant-like spots that preserve tradition; to those that increase the food ambition considerably while still catering a selection of smaller portions intended to be paired with wine. My friend Katie Parla, who is a cookbook author and has resided in Rome for a considerable time, addressed the latter phenomenon: “The enoteca used to be where you caught up with friends for a glass of wine or maybe grappa, along with perhaps a small bite. Now, increasingly, we are seeing enoteche managed by young teams with overseas training or a new-found conscious sentiment that recognizes the compatibility of high-quality cuisine with a wine bar.”
Related: How to Spend One Perfect Day in Rome
Camilla Glorioso
For me, the exemplar of this movement is RetroBottega, one of the hottest spots in Rome. A 10-minute walk or so from Il Piccolo, it’s an entirely different experience — and yet, also not. Despite its setting in a 16th-century town house, the design is distinctly modern: black barstools, blond wood, moody lighting. The ever-changing menu from chef-owners Giuseppe Lo Iudice and Alessandro Miocchi is hyper-seasonal — on Mondays, when the place is closed, the staff often takes foraging trips to Lazio or Abruzzo.
Camilla Glorioso
On my last visit, I was thoroughly impressed by their spaghetti verde, aglio, pecorino e peperoncino. This dish consists of a bright green pasta (obtained from incorporating wild spinach and fresh garlic into the dough), garnished with slices of blazing red peperoncino and generous dozes of grated pecorino. A glass of Greco di Tufo from the iconic Quintodecimo producer from Campania complimented the dish perfectly. Although, a number of other selections from the extensive wine list would have aptly served the purpose as well. As expressed by Livia Alyson Careaga, a Rome resident and who also manages the Italian portfolio for an American wine importer, “The staff greatly values the notion that you’re there to explore and experience something new, delight in a distinct glass, even if the reason is simply to catch up with friends over some exquisite wine.”
Camilla Glorioso
For fans of natural wine, your haven is across the river in Trastevere. Give the crowded student bars a miss and instead direct your steps towards Latteria Trastevere. I’ll have to quote Katie Parla again on this one because this is where we last met for a drink. “Despite my general disinterest for drinking in Trastevere,” she said, “Latteria boasts one of the topmost wine lists in town, and it’s right there for everyone to see, nestled among numerous tourist spots.”
“Start with some bruschetta, add some mortadella, and maybe some olives. Choose a glass from the limited list, or a bottle from the indoors wall (the range is wide and includes both Italian and international choices). Figure out your life.”
The best thing to do is snag a wooden table outside, order something refreshing — I had a glass of Grillo from the Sicilian organic producer Masseria del Feudo — and accompany it with some of the cheeses that owner Antonio Cossu brings in from Sardinia, where he grew up. Add some beef tartare and (miracle of miracles, because they’re bizarrely rare in Italy) a fresh green salad, and you will achieve happiness. Parla said, “You can come here for a quick aperitivo, and before you know it you’ve hunkered down and are spending the whole night.” I can attest that this is true.
Camilla Glorioso
Back near Campo de’ Fiori, L’Angolo Divino is another do-not-miss. Owner Massimo Crippa’s encyclopedic knowledge of wine is manifested in his bar’s similarly encyclopedic list, which ranges from obscure low-intervention bottlings to classics and sought-after rarities. Inside, the old wooden-beam ceiling and brick walls make it feel like a historic wine cellar, and in some ways it is. Crippa’s grandfather founded the business in 1946 as a classic vino e oli — a place you’d go to fill jugs with olive oil and wine for the week. “These were very Roman places, a very old tradition,” Crippa said.
Related: 10 Facts About Rome’s Trevi Fountain
The last occasion I visited L’Angolo Divino, Crippa served me a trio of distinct orange wines — my preferred was a Barraco Altomore Grillo from Sicily. I paired it with a dish of olives, some mortadella, and fresh cheese from a farmer. I was curious about the name of the bar and asked Crippa. He explained, “Indeed, it’s due to our corner location at the angle of the streets. I am fond of the term divine as wine is a cultural and religious entity tracing back to the times of Jesus Christ. I like the thought of visitors experiencing a touch of that. Alternatively, many simply presume my name is Angolo.”
Camilla Glorioso
Perplexed, I asked Federico de Cesare Viola, my friend and editor of the Italian version of Food & Wine, how he would describe a Roman wine bar. He chuckled, “To be honest, there’s no singular definition — for Rome, any place could be a wine bar if one deems it as such.” This seemed to me an exclusively Italian way of definition: for instance, driving in Italy is just using a vehicle to journey from point A to point B; involvement of roads, laws, and speed limits is purely individual choice.
In sync with that mindset, I have to include Salumeria Roscioli as one of my top picks. Amongst other unique features, it holds the honor of being the sole establishment proposed to me both by wine industry experts and poets (the number of sommeliers recommending it is countless; the poet, however, was the late Mark Strand, who discovered it much ahead of any wine connoisseur).
Camilla Glorioso
Salumeria Roscioli trumps the line between a store brimming with remarkable artisanal salumi and cheeses, a wine bar, and a full-service eatery. Over the years, it has gained wide popularity, so booking a table in well advance is recommended. The food, especially pastas such as the oxtail ravioli and the cacio e pepe are unmissable treats. Start off with their made-in-house salame rosa, an retro version of mortadella, with pickled vegetables which you can enjoy while you explore the enormous, two-volume wine list developed by Maurizio Paparello. Pick from hundreds of options, but try to get the Stella di Campalto’s ethereal Rosso di Montalcino if available, or her even more tantalising Brunello, if cost isn’t a concern.
“It was a year since that instant when we recognised that our solitary child had departed home. My spouse and I found ourselves at Il Piccolo, pondering what to do. Things had changed, yet our family unit was as intact as ever.”
Note that Rimessa Roscioli is also nearby, it’s exceptionally wine-focused, and the delightful maritozzi pastries at neighbouring Roscioli Caffè are worth checking out. Their original bakery is just around the corner. The recently inaugurated Roscioli R-House, located in Trastevere, functions as a one-room hotel or a short-stay apartment. It’s a unique non-hotel accommodation for those seeking a place to stay overnight.
Camilla Glorioso
Don’t discount hotel bars while in Rome, either. First — I’ll admit it — sometimes the desire for a great cocktail wins out over the need for wine. In those instances, you’d be remiss not heading to the fairly fabulous Stravinskij Bar, in the oasis-like courtyard of the Hotel de Russie, a Rocco Forte Hotel. The hotel is just off the Piazza del Popolo, which typically means mobs of visitors; at Stravinskij, though, you are serenely unaware of the madding crowds, a sensation not in the least lessened by the bar’s Roman G&T, accented with celery shrub, sage, and black pepper.
Camilla Glorioso
But for wine, and some of the most stunning sunset views in the city, head to the Mater Terrae Bistrot Bar on top of the Bio Hotel Raphaël, a Relais & Châteaux property in the historic center where my wife and I took our daughter for a drink, a year after dropping her off at school that first summer. She was about to start her sophomore year, sharing an apartment with friends and embracing life as a student in Rome.
Just as its name illustrates, Bio Hotel Raphaël is a sanctuary for everything organic, from its facade overrun with vine to a menu that is filled with vegetarian and vegan options, right down to their wine selection at the bar and restaurant which is filled with organic and biodynamic wines. Spearheaded by the young sommelier, Anna Spanu, her guidance throughout the wine program is impeccable. On her recommendation, we had the pleasure of indulging in a bottle of Sergio Mottura’s delightful Poggio della Costa white from Umbria. Our experience was beautifully concluded with a glass of Buca delle Canne, a rather rare dessert wine from the natural wine producer, La Stoppa. Its amber sweetness was the perfect companion to taking in the views of Rome’s rooftops.
Camilla Glorioso
A year has passed since there was that abrupt realization that our only child had moved away from home, and my wife and I were sat in Il Piccolo, overwhelmed by bewilderment as to what should come next for us. Everything was changed, yet it felt like we were still a family, just as we have always been.
The original version of this narrative was published in the December 2023/January 2024 issue of Travel + Leisure, under the heading “In Vino Veritas”.
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Read the original article on Travel & Leisure.
The Ultimate Showdown: Jim Beam vs. Jack Daniels, Who Crafts the Superior Whiskey?
When it comes to American whiskey, no two brands are more iconic than Jim Beam and Jack Daniel’s. Both enjoy a sizable market share, loved by millions of Americans and spirit enthusiasts all over the world. The fame of these two brands is one similarity between them, but beyond the sales and reputation, there are significant variances. One is a Kentucky whiskey, while the other originates from Tennessee. One markets itself as bourbon, while the other avoids such a label.
These are just a couple of the many differences between these iconic whiskeys. Here, we’ll examine every detail that makes Jim Beam and Jack Daniel’s distinct from each other. To do this, we’ll apply our own experience with each brand’s lineup to present you with all the information you need. Along the way, we’ll also consider the mash bills, distillation method, aging techniques, array of expressions, and much more. Ultimately answering the main question: Which distillery produces the better whiskey?
Read more: The 25 Best Bourbon Brands, Ranked
The tale of Jim Beam starts over two centuries ago, making it almost as old as America itself. Back in 1795, a farmer and grain mill operator named Jacob Beam decided to sell the bourbon he made from the corn he’d been cultivating. The distillery expanded due to local popularity, and in 1820, his son David Beam assisted the company in progressing. The bourbon-making process became more professional and standardized using column stills and charred barrels. David Beam also harnessed the new railway to distribute his whiskey nationwide.
Over the next century, the whiskey (sold under the name Old Tub) continued increasing in popularity as one of the first nationally recognized bourbon brands. In 1884, James “Jim” Beam took over the distillery. However, not long after the 20th century came along, prohibition hit the industry hard in 1920. Once prohibition was repealed in 1933, Jim Beam quickly rebuilt the distillery and started selling his bourbon under the name of Colonel James B. Beam Bourbon. His son, T. Jeremiah, took over the distillery in 1935 and, in honor of his father, renamed the distillery the Jim B. Beam Distilling Company. Through innovative ideas such as shipping to American troops overseas and focusing on small-batch bourbon, the company played a pivotal role in the rising global popularity of this fine spirit.
The story of Jack Daniel’s starts nearly 70 years after that of Jim Beam but it’s no less interesting. Jasper Newton “Jack” Daniel was taken in by a preacher and distiller named Dan Call when he was just a teenager. Under Call and an enslaved man named Nathan “Nearest” Green, Daniel learned the art of whiskey-making. Still a young man (his exact birthdate is unknown), Daniel officially founded his distillery and employed the now-freed Nearest as his Head Distiller. After suffering from sepsis for many years, Daniel eventually passed away in 1911, leaving the distillery to Lem Motlow, his nephew.
Of course, not long after Motlow took over, the distillery had to close down due to prohibition. However, it wasn’t the only time Jack Daniel’s needed to close its doors as World War II also led to a halt in production. After the end of the war, the distillery soon flourished, and soared to new heights after an endorsement by Frank Sinatra in 1956. It started an association with music that still thrives to this day. In modern times, Jack Daniel’s has built on its iconic No. 7 whiskey and created plenty of other varieties that have further added to its global appeal.
Jim Beam has a meticulous production process that contributes to its distinctive flavor profile. It all starts with a mix of high-quality ingredients that meet the brand’s high standards. These ingredients are then cooked in Kentucky’s famous limestone-filtered water that helps give it that slightly sweet taste. Jim Beam uses its unique yeast strain to ferment the mash bill and starts to create that fine spirit. After fermentation, the mix is sent to its column stills to distill the bourbon.
This method allows for a continuous and consistent production process. At around 200 degrees Fahrenheit, the vapor will separate from the base ingredients, giving the first signs of a drinkable liquid. Following this, the liquid is sent into the doubler for a second distillation before it eventually comes out just under 160 proof to be barreled. In truth, there is nothing especially unique about how Jim Beam produces its whiskey. Instead, it has a commitment to perfecting the age-old process to produce a bourbon you can rely on.
As with Jim Beam, the water used to make Jack Daniel’s has been significantly influenced by limestone. In the case of Jack Daniel’s it comes from limestone spring water in a cave that sits two miles underground. The brand bought the cave and its surrounding land, mainly because the water inside was incredibly pure, without any sediment or impurities. Its distillation process is similar to Jim Beam’s but with one big difference — Jack Daniel’s uses a large copper still, distilling its spirit just once to get the final product.
However, the most unique aspect of the Jack Daniel’s process is what happens after distillation. Commonly called the “Lincoln Country Process,” the distillery sends its newly-created whiskey through 10 feet of bespoke charcoal, created from whiskey-doused sugar maple. Powered by gravity, this process takes 3-5 days and plays a hugely significant role in the mellowing and smoothness associated with Jack Daniel’s. Its use of its own water and charcoal results in a whiskey that’s impossible to replicate.
In terms of their raw ingredients, these two whiskeys are remarkably similar. Both use a combination of corn, rye, and barley in the mash bill. The corn is a high percentage for both brands, with Jim Beam using 75% corn and Jack Daniel’s 80%. Jim Beam’s use of the other two ingredients is almost equal, with rye at 13% and barley at 12%. Interestingly, Jack Daniel’s uses the same percentage of barley but due to the higher level of corn, the use of rye is at just 8%. For a few of its other brands, such as Old GrandDad and Basil Hayden’s, Jim Beam uses much more rye with a mash bill of 63% corn, 27% rye, and 10% barley.
The core expressions of two distilleries have similar mash bills, making one think they would taste alike. Yet, the taste of bourbon is influenced by many factors, leading to differences in flavor. Jim Beam has a more robust and spicy profile, whereas Jack Daniel’s is smoother and sweeter. Interestingly, Jack Daniel’s, due to its high corn content, complies with all the legal prerequisites to be termed as bourbon. However, it doesn’t fancy being referred to as one despite being technically classified as so.
A critical determinant of whiskey’s final taste is the way it is stored and aged. Both distilleries follow traditional methods, yet certain distinctions in their processes result in unique profiles. At Jim Beam, the whiskey is poured into new American White Oak barrels that have been subjected to level-4 charring. This charring helps sugar caramelization within the wood, imparting a sweeter flavor to the bourbon. Next, it reduces the tannin level, thus curbing an overly oaky taste in the final creation. Lastly, the barrels are sent into one of the 112 rackhouses owned by Beam Suntory.
Similarly, Jack Daniel’s uses American White Oak for its handcrafted barrels like Jim Beam (and almost every other American whiskey brand). The barrels are charred and deployed once prior to sale. The distillery stores its whiskey in barrelhouses, 92 to be precise, though not as many as Jim Beam. The whiskey is stored at different levels and not for a specific duration. Rather, it’s bottled when it reaches the expected quality level as per the Master Taster. These subtle differences in aging practices contribute to the distinct flavor profiles of Jim Beam and Jack Daniel’s, underscoring the influence of craftsmanship and regional traditions on the final product.
Both brands now feature a wide array of expressions, including flavored whiskey, liqueurs, mature-aged whiskey, and cask-strength products. Despite these diverse offerings, their reputation stands on their iconic signature products. Jim Beam’s most recognized expression is its “White Label” Kentucky Straight Bourbon. Known for having a classic bourbon flavor profile, it serves as an excellent introduction to Jim Beam bourbon before exploring other favorites like Devil’s Cut and Red Stag.
Jack Daniel’s is renowned for a particular expression. Its Old No. 7 is recognized globally. Also known as “Black Label,” it’s a major flagship of the brand and has become a symbol of cultural significance. This Tennessee whiskey is distinguished by its smoothness, which is achieved through a special charcoal mellowing process. The mild and slightly sweet profile of Old No. 7 is synonymous with Jack Daniels. Other expressions such as Gentleman Jack also enjoy a good deal of popularity, but not quite on the same scale as Old No. 7. Jim Beam White Label and Jack Daniel’s Black Label might not be the only expressions from the distillery, but they certainly highlight the differences between these formidable whiskey creators.
Exploring these two brands requires starting from the most famous expressions. Beyond that, there’s much more to discover. Interesting to note, the James B. Beam Distilling Company also owns a variety of other bourbon brands, including Knob Creek, Basil Hayden, Booker’s, and Old Grand-Dad. It’s worthwhile to check these out. For this discussion, however, we’ll focus on variants under the Jim Beam brand. Both Jack Daniel’s and Jim Beam have a broad selection of flavored whiskey. Jim Beam offers apple, vanilla, honey, and black cherry (under the Red Stag brand), while Jack Daniel’s features honey and apple. In addition to these expressions, both manufacturers produce a “Fire” whiskey for those who love the taste of cinnamon.
Each brand also offers a single-barrel whiskey. Jim Beam’s version is bottled at 108 proof while Jack Daniel’s boasts four versions: Select, Rye, Barrel Strength, and 100 Proof. Despite Jack Daniel’s having a single-barrel version, both distilleries also produce a regular high-rye whiskey. Both distilleries have a fantastic range of limited editions, such as Jack Daniel’s Master Distiller Series and age-statement whiskeys. Notably excellent variants from Jim Beam include the Double Oak, which is twice barreled, and the Black, which is extra aged. Exploring these variants provides an opportunity to appreciate how whiskey flavors can be influenced by different flavorings, barreling, and maturation.
Even though both brands provide a wide range of expressions, each has a unique flavor profile that is consistent across almost all of the whiskeys. Jim Beam’s flavor perfectly represents its bourbon lineage. Its flagship White Label presents a perfect blend of classic bourbon tasting notes, including vanilla, caramel, and spice. This sets the standard for the brand with these flavors, in addition to an oaky undertone, present throughout their expressions. For those looking to understand the traditional taste of bourbon, the White Label is a great starting point before moving on to its other variants.
Jack Daniels, a well-known Tennessee whiskey, imparts a smoother and subtly sweeter flavor palette. The primary contributor to this is the Lincoln County Process, which balances the spirit’s sweet corn, mellow oak, and a hint of fruitiness. Alongside this, traces of smokiness are added by the charcoal. Both distilleries’ single-barrel offerings are excellent choices for those who wish to delve further into these tasting notes with a higher quality, maturely designed bottle. Even though both brands share core elements such as vanilla and caramel notes, there are enough subtleties that make each one unique.
These American whiskey brands, namely Jim Beam and Jack Daniel’s, have achieved an influence and popularity that most liquor brands only dream of. Their influence extends beyond whiskey aficionados and ingrains itself deeply within the native American spirit. As we’ve pointed out, Jim Beam boasts a legacy that extends back to the 18th century. The brand has become a Bourbon tradition staple throughout this period, causing significant cultural impact. Its frequent association with events like country music and the Kentucky Derby shows that it’s undeniably become a part of American culture.
On the other hand, Jack Daniel’s takes cultural impact to a whole new level. This brand enjoys a global following and has formed strong ties with rock and roll legends, largely thanks to its iconic black label. Its influence has transcended beyond the liquor realm into music concerts and festivals, where its logo is frequently seen on stages, merchandise, and clothing. Indeed, these distilleries have far surpassed the limits of a typical spirit in cultural impact. Their influence in popular culture likely surpassed their initial expectations. They have assisted in making whiskey trendy, which has undoubtedly boosted the overall whiskey industry.
The success of each brand, Jim Beam and Jack Daniel’s, has been significantly influenced by the affordability and accessibility. Jim Beam, with its diverse portfolio and multiple price points, appeals to customers by offering an excellent value for money bourbon. Especially the Jim Beam Kentucky Straight Bourbon, an entry-level offering, allows people to enjoy Kentucky craftsmanship without the need to spend extravagantly. Because of its affordable pricing, Jim Beam has become a regular feature in many homes and bars. You would be hard-pressed to find a bourbon offering superior quality at the same price as the White Label.
In contrast, Jack Daniel’s falls into a slightly higher price bracket than Jim Beam for its entry-level expressions. Crucially though, Jack Daniel’s is still highly affordable and is usually cheaper than many other popular whiskey brands like Wild Turkey, Maker’s Mark, and Woodford Reserve. This means these brands have whiskeys that are low-cost and highly accessible, making both a great place to start if you want to try whiskey. However, if you’re on a low budget and trying to decide between these two brands, Jim Beam is the winner.
The comparison between Jack Daniel’s and Jim Beam often boils down to personal preference. Both are iconic whiskey brands but if you have their expressions side-by-side, you’ll soon see the distinct characteristics that set these two apart. We would say that whiskeys from Jack Daniel’s are better if you want a smooth and mellow flavor. The flagship Old No. 7 is a great example of that, but all of its whiskeys are easy to drink, which helps to make it popular with casual whiskey drinkers. Many people would swear that Jack makes the better whiskey, whether that’s sipping or in cocktails like a whiskey sour.
However, bourbon lovers would heartily disagree. Jim Beam is a quintessential bourbon, and if you crave its rich and robust flavor profile, it could be the drink for you. It’s made traditionally and is a great entry point if you want to start exploring bourbon. Ultimately, having a glass of both is the best way to decide. And once you try the iconic White and Black Label bottles, you can enjoy further exploring the huge range of expressions these two distilleries offer.
Read the original article on Tasting Table.
Recipe for Pomegranate-Demerara Rum Punch
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Sure, none of your guests are going to turn down a flute of Champagne. But there are more intriguing cocktails out there that still glitter with celebratory flavor—without the help of pricy bubbly. Such is the pomegranate-demerara rum punch from Toni Tipton-Martin’s new cocktail book, Juke Joints, Jazz Clubs & Juice, which calls for trios of rum and fresh fruit juice that are sure to win your guests over.
“To make this punch top shelf, I have accented the rum’s deep sugarcane notes with orange and pineapple juices that I press myself in a masticating juicer,” writes Tipton-Martin. Yes, it’ll take you some time (and elbow grease) to make fresh juice, but every drop is well worth the effort.
Same goes for the homemade pomegranate grenadine, which includes pomegranate molasses that you can find online or at a Middle Eastern market. “Teetotalers will like the way this homemade grenadine brightens up sparkling soda or ginger ale when served over ice,” she says.
Reprinted with permission from Juke Joints, Jazz Clubs & Juice by Toni Tipton-Martin, copyright © 2023. Photographs by Brittany Conerly. Published by Clarkson Potter, a division of Penguin Random House, LLC.
271 calories
0g fat
28g carbs
1g protein
24g sugars
Pomegranate Grenadine
¾ cup demerara sugar
⅔ cup unsweetened pomegranate juice
1 orange twist
½ teaspoon pomegranate molasses
Rum Punch
8 ounces Jamaican white rum
8 ounces dark Jamaican or demerara rum
8 ounces coconut rum
2½ cups fresh pineapple juice
2½ cups fresh orange juice
¼ cup fresh lime juice
⅓ cup pomegranate grenadine
Orange slices, pineapple wedges or leaves from the crown, for serving
1. Make the Pomegranate Grenadine: Place the sugar and pomegranate juice in a small saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves. Do not boil. Add the orange twist and pomegranate molasses. Let the mixture cool completely, then strain it through a fine-mesh sieve into a pint glass jar. Cover with a tight-fitting lid and refrigerate for up to one month. Shake gently before using.
2. Make the Rum Punch: In a punch bowl, combine the rums and fruit juices. Stir in 1 cup of water and mix well. Cover and refrigerate for at least 2 hours, until thoroughly chilled.
When ready to serve, add a large block of ice to the punch bowl and stir for 1 to 2 minutes to slightly dilute the punch. Ladle the punch into punch cups or rocks glasses. Carefully spoon a ½ teaspoon of the grenadine over the back of a bar spoon onto the top of each serving. Garnish with orange slices or a pineapple wedge and a pineapple leaf.
Craft Beer’s Rollercoaster Journey in 2023: The Beer Nut’s Perspective
We are just days from 2024, so let’s review 2023, with most of the following data courtesy of the Brewers Association, a not-for-profit trade association dedicated to small and independent American craft brewers.
It would appear that the past year was a mixed bag for craft brewing. While year-end final numbers are not quite available yet, indicators point to production being down in 2023, which would be the first time (not counting the COVID-flattened 2020) that independent brewers have seen such a decline.
Craft beer also saw an ongoing shrinkage of market share in the alcoholic beverage category. The BA attributes this decline to several factors, including pricing, demographics, and marketing/branding. Bart Watson, chief economist for the Brewers Association, still put a positive spin on the middling news.
“While many individual businesses are struggling, there is good news in the continued overall popularity of the category. Yes, things are more challenging, but independent brewers still sell more than one out of eight beers in the United States; beer drinkers spend roughly one out of four of their beer dollars on a beer from a small and independent brewer; and the industry remains a source of jobs and community across the country,” he said in a statement.
Two prominent factors appeared again, contributing to the complexity in the craft beer industry: supply chain complications and issues related to climate change. Despite supply chain difficulties being somewhat less drastic than prior years, ongoing disruptions caused by climate change posed hardships for brewers throughout the year.
The environment influenced two primary ingredients used in brewing: barley and hops. The North American barley yield in 2023 exceeded 2022’s harvest, but still fell below the average of the past five years. Barley suffered from both below-average rainfall and above-average heat, particularly in Canadian prairie provinces and certain areas of Montana.
Although American hops production experienced fewer disruptions, the production of European hop varieties declined. Reflecting the broader trend of the year, it was a case of one step forward and one step back.
Nonetheless, a proposed bill – the United States Postal Service (USPS) Shipping Equity Act – could make a significant difference for craft brewing. This legislation aims to provide USPS with permissions equivalent to those of private carriers, allowing them to deliver alcohol in states where such delivery is legally permitted.
“While the Brewers Association, along with state guilds, will continue to fight for additional market access in areas such as direct-to-consumer shipping, many of craft’s current challenges will require new strategies to reach new and existing customers in new occasions with new flavors and innovations,” Watson said. “To grow in 2024, small brewers can work to take share within the same pie or grow the pie in new ways.”
This makes the legislation beneficial to breweries, consumers and the postal service.
That sounds like a win-win-win to me.
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Revamp Your Espresso Martini: Swap Vodka with Tequila for Enhanced Flavors
The next time you’re in the mood to relish a boozy coffee drink, like an espresso martini, consider this surprising yet delightful twist: substituting vodka for tequila to transform and enhance your coffee-laced cocktail. This innovative swap, endorsed by Jaime Salas, Head of Advocacy, Agave at Proximo Spirits, isn’t just a fleeting trend. It’s a fresh take on elevating one of the most fashionable cocktails of the moment. Salas remarks, “When people think of one of the trendiest drinks right now, an espresso martini, they often default to ordering with vodka — but a reposado tequila is perfect for this style of cocktail.”
Salas’s suggestion to use tequila instead of vodka is more than just a change in spirits; it feels like a total reinvention of the espresso martini. Traditionally, vodka has been the go-to spirit for this cocktail due to its neutral flavor, which ostensibly allows the rich coffee taste to shine while giving it a boozy kick. However, Salas’s recommendation to use tequila, particularly reposado, introduces a new dimension of flavor to the drink. The idea here isn’t to overshadow the coffee in the espresso martini, it is to complement and enhance it with tequila’s unique character and flavors.
Read more: 13 Liquors Your Home Bar Should Have
Delving deeper into why reposado tequila is the best type of tequila to use in an espresso martini, Jaime Salas provides more valuable insight. He explains, “The nutty, toffee and vanilla notes in reposados play incredibly well alongside espresso, and it’s definitely a substitution I encourage espresso martini lovers to try.” While flavorful in itself, reposado tequila will not overpower the coffee flavor in your espresso martini. Instead, it enhances the overall drink with its nuanced undertones and adds a layer of complexity that’s absolute perfection for boozy drink connoisseurs.
Reposado tequila brings a depth of flavor due to its aging process in oak barrels for several months. It’s not only used in espresso martinis but can also be a pleasant addition to various cocktails. So, if you next find yourself in a bar or mixing an espresso martini at home, consider using a bottle of reposado tequila instead of vodka. As recommended by Salas, this simple modification can truly enhance your cocktail, infusing every sip of your espresso martini with a sumptuous, intricate blend of flavors unique to reposado.
To get more details, check the original article on Tasting Table.