December 2023 155
Master the Art of Serving and Drinking Mulled Wine this Winter: Top 10 Tips
Mulled wine has a long and storied history, with most European nations having their own version of this hot, spiced, fruity drink. The British have mulled wine, the French have vin chaud, the Germans have glühwein, and the Greeks have krasomelo.
You put a spice blend in a wine of your choice, heat it up, and serve it to chilly guests during the winter months. However, if you want your warm treat to go down well, there are a few things you should consider in addition to the ingredients. Your preparation and serving methods need to be on point, the vessels you’re filling should be considered, and you’ll definitely need a snack on the side. What good is mulled wine if it isn’t washing down something tasty?
To save you some stress at this busy time of year, we’ve compiled a list of 10 tips that should ensure your mulled wine is a hit this year, and for many years to come. This list is based on our own extensive experience of making, serving, and enjoying mulled wine. We’ve spent many years making our own mulled wine, sampling friends’ efforts, and paying too much for a hot glass at cold Christmas markets. This has given us a good idea of what works (and what doesn’t) when making and serving this winter staple. So sit back, pour yourself a glass of something warm, and enjoy our tips to serve and drink mulled wine this winter.
Read more: 13 Liquors Your Home Bar Should Have
It’s not overly challenging to find a classic mulled wine recipe on the internet, however, such recipes ought to be regarded more as a basic foundation rather than a rigid blueprint for making this seasonal delight. Many may view this beverage as just an affordable, robust red wine that’s been warmed with a few spices, but mulled wine can actually be quite a versatile drink.
When discussing the base, there are numerous different types of wines suitable for mulled wine. Persisting with reds, one can select a light-to-medium-bodied red over a fuller variant, modifying the spices in accordance. With a lighter red, going heavy on the cardamom may be a good choice, while spices such as nutmeg might work better with a more full-bodied base. White wine can also be mulled for a slightly unconventional choice.
Irrespective of your election, modifying the recipe to accord with your individual preference and the tastes of your company is advisable. The only effective method of achieving this is through a process of trial and error – scribble down observational notes and enhance the recipe over several winters or launch into a period of intensive testing. Being familiar with your spices will allow you to identify what should be increased or decreased to formulate a drink that suits your palate. It’s also worth to test several base wines, as they vary quite a bit, and your selection will considerably influence the final product. The end result will be your own distinct recipe. Whether you keep it a secret, pass it down through generations, or broadcast it to everyone, it will undoubtedly be worth your while.
Should your desire to make mulled wine arise spontaneously, you may be inclined to just use what is readily available at home. Many a household has a bottle of red that has long stayed put on a counter along with all the spices you could require stowed away on a shelf. However, even in such cases, it is advisable to take a quick trip to the store if you are short on whole spices.
Whole cloves, cinnamon, and star anise are crucial to a good mulled wine. The powdered versions of these spices will dissolve differently into the wine, leading to potential recipe inconsistencies. Furthermore, powdered spices can lose their strength faster, resulting in a bland wine taste. Ground spices also pose a potential change in clarity and consistency. Whole spices, on the other hand, can be filtered out quickly, and they look better while the wine is being mulled. Therefore, even for a quick mulled wine, it’s pivotal to have these spices at hand, in their whole form.
Heating the wine, which appears simpler than it is, can affect the spices and other ingredients in the drink. An unexpected clove or a stray piece of orange might not be harmful but can lessen the aesthetic appeal of your mulled wine. These fragments might also alter the texture of the drink, as nobody would like to extract cloves from their mouth after every sip.
Fortunately, straining or sieving your mulled wine after heating can help keep it free from unwelcome fragments. You can either reuse the spices as a garnish or use fresh ones to beautify your drink. This step is especially beneficial when using an orange garnish, as the orange used during the mulling process might have started decomposing.
Traditionally, mulled wine is a hot beverage. The heat is necessary for extracting flavors from the spices, and the wine should also be served hot. The warmth adds to the appeal, making the drink enjoyable during cold winter days. However, boiling the mulled wine is to be avoided at all costs.
If your mulled wine reaches its boiling point, two things will happen. You’ll evaporate off more alcohol than necessary, resulting in a weak final product. Boiling also affects the flavor of the wine, leaving you with a bitter and unpleasant beverage. You may be able to fix a boiled batch by adding in extra syrup or sugar and replacing the missing alcohol. But equally, it may be something that ruins your mulled wine and causes you to tip out your tipple and start all over again. So it’s best to keep the temperature of your mulled wine under 174 degrees Fahrenheit, with the ideal temperature at around 160 degrees Fahrenheit. At 172 degrees Fahrenheit, the alcohol will begin to evaporate, and it’s all downhill from there.
A slow cooker is a great way to make sure you don’t overheat your mulled wine. Low, medium, and high settings will vary by model — but none of those settings should put your wine into the thermal danger zone. It takes a lot of the challenge out of cooking the wine, as you won’t have to keep a constant eye on a thermometer and adjust your stove accordingly. It also has another notable bonus.
You can use a slow cooker to effortlessly keep your mulled wine at an ideal serving temperature. This is perfect if you’re making the hot drink for a party or another gathering which will go on for several hours. A punch bowl will cause your mulled wine to lose heat very quickly, and a pan on the stove will need to be constantly monitored and reheated. Even if you want to initially mull the wine on a stove, straining it into a slow cooker afterward is a sensible choice.
While some beautifully crafted glassware both looks the part and shows off the wine’s vibrant color, it’s not really necessary. Mulled wine is, at its heart, a comfort drink. So a thick stoneware mug is both cozy and comfortable — even if it doesn’t look high-end. Whatever you pick, it should be somewhat insulated and feature a handle, for comfort reasons more than anything. While your mouth can take sips of hot wine without too many problems, that heat will be very uncomfortable in your palms. Using a few napkins or a cloth to insulate the glass is a little unsightly, and also makes your grip more unstable. So don’t fear that faded Daffy Duck mug rattling around the back of your cupboard, embrace it.
There’s also a safety aspect. Some glass vessels aren’t built to handle heat and may crack or shatter when a hot beverage is poured into it. Not all glassware is like this, and some is built to handle a vast thermal range, but this is something you should double-check before deciding on a drinking vessel.
While drinking mulled wine is an event in itself, you should really serve an array of snacks with it — if only to soak up some of the booze. As mulled wine is a traditional drink, there are plenty of traditional dishes that pair well with it. The main one in Britain is mince pie. Despite its name, this doesn’t contain any ground beef. Instead, it’s packed with fruit and spices — much like the mulled wine.
The German version of mulled wine, glühwein, is often served with schnitzel and blue cheese pastries. A stack of pork or chicken mini-schnitzels are both easy to make and could be a great addition to your holiday spread.
Germany may also be onto something with the pastries, as a strong, creamy, blue cheese like stilton or Roquefort is also a fantastic accompaniment to the fruity, spicy, wine. A cheese board isn’t the most difficult thing to assemble, so it could be an ideal choice if you’re looking for something to adorn your holiday table.
When it’s time to serve your mulled wine, the beverage should have obtained the perfect blend of flavor from the spices added during mulling. However, appearance matters as much as taste. Therefore, if you’re hosting a sophisticated soirée, a garnish is essential. Conventionally, garnishing mulled wine involves adding more of the ingredients used in the mulling process—preferably fresher and more presentable ones. Mulling can alter the color of cinnamon sticks and affect the visual appeal of delicate additions like orange slices, so use fresh garnishes wherever possible.
Be careful not to overload the glass, as excessive spice might alter the taste. If you want to stick to tradition, place a fresh cinnamon stick on the rim and adjoin an orange slice to the drink.
Further, you can highlight the festive ambiance associated with the drink. A twig of holly on the side or a tinsel twirl around the glass can add a dash of holiday spirit.
Mulled wine is not just about the alcohol content, though it does contribute significantly at times. It’s also relatively stress-free to enhance the alcohol level in your mulled wine if the regular red wine alcohol content doesn’t satisfy your palette, or an accidental overboil during mulling decreased the level.
Increasing the alcohol volume of mulled wine can be achieved by incorporating some liquor into it. Favourably, wine-based or neutral liquors such as sherry or brandy would seamlessly integrate with the wine. This is because they do not alter the flavor significantly. Port, a fortified dessert wine, can not only amplify the wine’s strength but also enhance its sweetness. Hence, if Port is used, you may consider reducing the amount of sugar you add. Divergent spirits like dark rum or Vodka can also be explored to lend a unique flavor twist.
The amount of alcohol to be added is contingent upon the quantity of mulled wine you are making and the desired strength of the final product. About an ounce of alcohol per bottle of wine used might be a good start. It’s best to add the spirit towards the end so as to conserve its alcohol content. Remember, excessive heating can lead to alcohol evaporation, thus affecting the wine’s quality.
Regardless of the size of your mulled wine recipe, you may end up preparing a large share for a party. If there’s any leftover, don’t just dispose of it. When properly sealed, mulled wine can last for about 3 to 5 days in the refrigerator. However, make sure it cools down to room temperature before refrigerating. Considering the festive season is usually filled with unending parties, there’ll be ample opportunities to utilize the leftover.
When reheating your mulled wine, ensure to slowly warm it up to about 140 degrees Fahrenheit before serving. You don’t necessarily need to add extra spices as the wine is already flavored. However, garnishing the wine after it’s been poured into a mug is not a bad idea.
Read the original article on Tasting Table.
A Year in Review: My Journey through Brewery Rowe to Ragged Point
As I reflect on the past year, two beers stand out as the most memorable of 2023. While they might not have been the best, the memories associated with these beers are still fresh in my mind.
The first one: was a double IPA from Barrelhouse Brewing in Paso Robles.
Yes, it was delightful, but since tasting this particular brew, I have had the pleasure of sampling countless other beers that were just as impressive. However, none of them were enjoyed in a more magical setting.
The experience of sipping on Big Sur Double IPA while eating al fresco above Ragged Point, a breathtaking bluff on the Californ Central Coast, was an unforgettable delight to the senses.
The second: Blonde Cream Ale at the Carlsbad outlet of Shoots Fish & Beer. Although the beer was good rather than great, something exceptional is being done by Shoots’ owner, Chris Slowey.
When I met with him in October, he explained, “Our beers are designed around our menu.”
The menu is predominantly seafood-driven.
Slowey mentioned, “This is delicate food. You don’t want a beer that overpowers the palate.”
Shoots features both an imperial IPA and a West Coast IPA, staples in San Diego County’s beer scene. However, they also focus on lighter brews such as a refreshing Japanese lager and the noted cream ale.
The two beers that made a significant impression on me had unique characteristics, but both resonated at that specific time and setting. The first beer elevated an amazing environment, whilst the second perfectly accompanied my seafood lunch.
Navigating the consumer landscape was quite a daunting task for craft breweries in 2023.
Breweries faced soaring ingredient prices, escalating payrolls, and a rapidly growing competition from alternative alcohol options including seltzers, ciders, kombuchas, and craft cocktails.
Furthermore, a significant number had to contend with increased loan interests that financed new machinery and sampling lounges.
“I believe economic factors outweigh seltzers, mixed drinks, and any other elements in the alcohol market as the primary worry,” opines Tom Nickel, proprietor of Julian’s Nickel Beer and O’Brien’s Pub situated in Kearny Mesa.
“Absent customers and feasible methods to manage debts, none of us can maintain a business.”
This is not an exaggeration. As per the reportage by Brandon Hernandez in this publication around September, at least 17 local breweries had shut down that year.
Several established breweries made stride in recent years. In 2023, Ballast Point inaugurated a tasting room and kitchen in San Francisco while Karl Strauss launched an “outpost” in San Marcos. Mission also opened a tap room located in San Diego’s Kensington neighborhood, and Sorrento Mesa’s Gravity Heights announced an forthcoming branch in Mission Valley.
In 2024, the trend of new breweries opening will persist, with the most successful finding unique strategies to differentiate themselves in a region already inhabited by over 150 competitors.
Right after my coverage on Modern Times’ revamped coffee operation, I learned that another brewery is plunging into this caffeinated field. Currently offering a specialty coffee selection online, Stone Brewing aims to vend beans and ground coffee in physical stores the following year.
There’s a Black Label line of single-origin coffee, plus several inspired by Stone beers: Xocoveza, Buenaveza and — naturally — Arrogant Bastard.
Now: Tickets are on sale for Pure Project’s 8th anniversary party from 1 to 5 p.m. Jan. 27. General admission tickets, priced at $30, include six drink tokens. purebrewing.org
Dec. 31: Blind Lady Ale House hosts its annual Belgian New Year’s Party, hoisting Belgian beers as 2024 begins in Brussels, or 3 p.m. Pacific Standard time at 3416 Adams Ave, San Diego.
Big Tings
From: Original 40, San Diego
ABV (Alcohol By Volume): 9 percent
Style: Double IPA
Drink or dump: Drink. I often avoid double IPAs, as the extra alcohol too often dulls the bright and assertive quality of the hops. While Big Tings teeters on the far edge of double IPA booziness — at 9 percent, it’s almost a triple — it provides big hop flavor over a solid malt base.
Xocoveza
From: Stone, San Diego
ABV: 8.1 percent
Style: Imperial Stout
Drink or dump: Drink. A seasonal treat since 2014, Xocoveza marries traditional stout notes (strong coffee, dark chocolate) to flavors inspired by Mexican hot chocolate (cinnamon, pasilla peppers, vanilla, nutmeg). Unexpectedly, I also picked up some fresh cherry accents. A complex and pleasing brew.
Crouchback King
From: Kings & Convicts, San Diego
ABV: 5 percent
Style: Pale Ale
Drink or dump: Dump. Citra hops deliver faint echoes of tangerines and peaches. This light-bodied beer pulls its punches. There’s nothing objectionable about this King, but neither is there anything memorable.
Rowe is a freelance writer.
Exploring the Differences Between White Rum and Dark Rum
Before you make your next Daiquiri, make sure you’re using the right rum.
Courtesy of Copalli Rum
One morning last month, in the rainforest of southern Belize, I started my day by harvesting two different types of organic sugar cane with a machete — not my usual way to start a Tuesday, but a seriously enlightening one.
At first glance, they were difficult to distinguish from one another. Both were taller than me, and had woody appearances somewhat reminiscent of bamboo. But once we hacked into them, sliced off a six-inch piece and began chewing, their differences became abundantly clear: The black cane had a sweeter, more caramel-like character with hints of blackberries and plums. The red cane, on the other hand, was less intense but had a slightly longer finish, with suggestions of honeydew. It was a visceral lesson in just how complex the world of rum is at all stages of its production.
Related: Love a Daiquiri? Here are 15 Rum Drinks To Try Next
I was in Belize to learn more about Copalli Rum, a relatively young brand that is growing its footprint in the United States, and has had a tremendously positive impact on Southern Belize already. They’ve preserved more than 13,000 acres of rainforest there, grow their cane organically, operate a zero-impact distillery for their agricole-style rums, and invest heavily in programs for the local community. What surprised me was just how bright a light my time there threw not just on the raw materials that go into top-quality rum, but also on how barrel aging affects the finished product.
Later that day, I sat down with the Copalli team to taste not just their excellent white rum, but also a selection of barrel-aged samples of various ages, in order to explore how wood impacts the final liquid. It was a fascinating experience, and embodied so much of what sets white rum and dark rum apart…as well as why that sort of either-or language is often inadequate to fully describe the impact that aging has on the spirit.
“Aging adds amazing complexity to rum, but timing is everything,” explained master distiller Eligio Rivas Fromherz. “As with other spirits, there is seasonality and artistry to aging. Aging adds and enhances rum’s natural flavor notes, taking on characteristics of the wood: The oakiness, caramels, vanillas, and of course color. Over time, the wood has less impact, and the rum starts developing an enhanced sweetness of its own.”
Related: Black Manhattan
But rum (like whiskey) doesn’t age in a smooth, predictable progression. “Often, you’ll find peaks and valleys in the aging process where the balance imparted by the aging hits your palate right or, quite frankly, takes on an unpleasant sharpness,” Rivas Fromherz continued. “More important than the age of the rum is the timing the master distiller uses in the process, the timing and technique of moving rum from the barrels in the precise moment where the balance between the base rum, barrel flavors, and a soft sweetness peak.”
I found this out for myself during the tasting that afternoon: The differences between the white rum and the two-, three-, four-, and five-year samples were significant, and the interplay between the spirit and the wood didn’t appear to be happening at a constant rate. Deciding when to end the barrel aging requires a deft hand and constant tasting on the part of the master distiller. It also highlighted the external factors that affect aging rum.
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Read the original article on Food & Wine.
Unveiling the World’s Best Vodka at the 2023 New York World Wine And Spirits Competition
Stumbras Premium Organic Vodka takes home the top prize at this year’s New York World Spirits Competition.
Earlier this year a panel of expert judges convened in a nondescript hotel convention hall in Brooklyn to assess merit across all major categories of spirit. It was part of the annual New York World Wine & Spirits Competition, which in just several iterations has already grown into one of the city’s premier tasting events.
We’ve spent significant time covering the top-rated whiskies from that competition. It included several jaw-dropping surprises, all of which are worthy of exploration—if you fancy aged spirit. Now we’re going to venture into the realm of vodka. But first we must address the elephant in the room: how does one define greatness in a category that is flavorless by design?
Well, for starters, vodka isn’t flavorless, exactly. It is often conflated with neutral grain spirit, but that’s a vast oversimplification. And an outdated one. Vodka doesn’t even have to be made from grain at all. It can be distilled from vegetables, fruit, honey, starches—we’ve seen compelling examples come from all sorts of base ingredients. And it certainly doesn’t need to be neutral in flavor or aroma. If you have doubts, you ought to consider cracking open a bottle of the very expression that the New York Wine & Spirits Competition dubbed the best of 2023: Stumbras Premium Organic Vodka.
The inaugural organic vodka from Lithuania is meticulously produced. Originating as wheat from an organic farm situated in the midst of the Baltic country, the post-distillation fluid undergoes a proprietary filtration based on linen. This filtration method reportedly endows the vodka with its distinctive smoothness and mild thickness.
It’s open to discussion if there’s a hint of gimmick involved. However, the irrefutable fact is that the fundamental wheat adds a delightful sweetness to the taste buds. This sweetness is sustained into the aftertaste, leaving one to contemplate the flavor’s residual tones. Indeed, we are mentioning flavor—in vodka.
Just to clarify, this is not about flavored vodka. In reality, Stumbras excels at that too, particularly a cranberry version which was acclaimed by the New York judges for its standout bitter undertones. With over 115 years of experience, the company certainly knows their stuff.
It’s relatively easy to locate their award-winning organic product on American shelves, with a price tag of roughly $20 a bottle. The aforementioned nuances of its taste profile make it a natural companion with tonic or soda, ideally served over ice. This is particularly true if you’re adding lemon or lime to the mix, as the sour and bitter elements of citrus contrast the wheat-derived sweetness of the vodka.
Or do the unthinkable: try the 80-proof spirit neat. Maybe you’ll be able to call out some of the same grassy aromatics in the liquid that won over those contest judges back in Brooklyn. Perhaps you, too, will call it one of the more interesting vodka on shelves today. But what you won’t be able to do is call it flavorless.
LITHUANIA – NOVEMBER 25: Mill, Open air ethnographic museum, Rumsiskes, Dzukija, Lithuania. (Photo … [+] by DeAgostini/Getty Images)
Experience the Wildest Ride Yet with WhistlePig The Boss Hog X: The Annual Rye Whiskey’s Review
WhistlePig The Boss Hog X: The Commandments |
Every year, many whiskey launches occur, but the one that catches the passionate drinker’s interest is the annual Boss Hog release by WhistlePig. Now in its 10th year, each Boss Hog release is a unique, experimental, and strong rye whiskey.
The eighth edition of the Boss Hog series had the distinct feature of being aged in Philippine rum casks, while the next release, Boss Hog IX: Siren’s Song, was exclusively finished in Greek fig nectar casks and tentura casks – a unique process. Continuing the path of innovation, this year welcomes the official release of WhistlePig The Boss Hog X: The Commandments.
WhistlePig The Boss Hog X continues the tradition of the original five commandments that go into the creation of each Boss Hog release. It needs to be a single barrel, bottled at proof, be powerfully complex, and incredibly unique from anything they’ve made before, whilst also being “stupendous.” However, this year’s release adds five more prerequisites. It has to be “Fearlessly first amongst all whiskeys, inspired by the unfamiliar, irreverently inventive, designed for drinking, and knowing no bounds.”
Those 10 commandments can be found on The Boss Hog X gift box, showcasing the whiskey through a spinning entrance with the bottle topped with an attractive pewter lid.
The whiskey itself is pure rye that was matured in fresh American oak barrels and then moved into two interesting finishing casks. The initial cask was flavored with WhistlePig’s experimental spirit, a mix of rye and whey distillate saturated with resins from frankincense and myrrh. The second cask previously contained mead.
Although the choice of casks is somewhat peculiar, the practice of finishing whiskeys is common — the usage of wood resins, however, is a novel approach.
The Boss Hog X from WhistlePig features a distinct finishing procedure.
“I began to question whether it was feasible to utilize resins after the initial few trials. However, the discovery of the whey/rye spirit was a revelation and absolutely worth the effort,” expressed Meghan Ireland, the chief blender at WhistlePig. “This represents not only a global premiere, but also an anticipation of the upcoming harvests with the successive decade of The Boss Hog.”
This whiskey is grand and robust; nonetheless, it manages its alcohol content exceptionally and the scents are not overpowering. It has an aroma of honey, flowers, toasted nuts, and baking spices. The taste introduces more honey accompanied by dessert-like notes of creamy vanilla and rich creme brulee. The sweeter elements are balanced by dried fruits, bitter chocolate, sharp black pepper, and aromatic herbs. Despite sometimes being slightly peculiar and complicated, it offers an exhilarating tasting adventure. The flavors metamorphose from tasting to the finish, making it worthy of a sit-down, slow-tasting experience.
The restricted edition WhistlePig The Boss Hog X: The Commandments is bottled with proofs, and individual bottles have an ABV ranging between 52.6%-53.5%. It comes with a suggested retail price tag of $599.99. While it’s not the most affordable, given the excitement it generates each year, and considering that Boss Hog X is the 10th version in this series — those who are interested ought to grab a bottle swiftly when they spot it in stores.
Raise Your Glasses: Five Holiday Brews to Usher in the Festive Season
Last week, for the first time in my life, I bought a whole pomegranate.
My face must have showed immense pride. I wanted to share this moment with the grocer as they input the code — 3440. Unfortunately, I was using the self-checkout.
The decision to buy a pomegranate was part of a personal quest to eat more fruits in season. Until late November, it had all been about the apples. Now, I’ve diversified to pomegranates and satsuma mandarins.
Before delving further, let’s clarify that this is not an article about nutritious nibbles; it’s a piece about yuletide beverages, specifically festive brews.
During the Christmas period, you witness a wide variety of options ranging from the robust, ageless, comforting beers to the most gimmicky combinations of peppermint, eggnog, and hot chocolate, yet they remain endearing despite their gimmicks.
We consume seasonal fruits since they’re at their peak freshness. Festive beers are novel in a distinct way: they symbolize a brewer’s creativity, encapsulating the tastes and sentiments of the season and reviving familiar images, flavors, and aromas that are called forth only around this time by tradition and nostalgia.
Unlike wine, I don’t intend these brews to accompany specific dishes, although some might complement your Christmas feast quite well. I prefer to savor them based on the memories they conjure up in my mind, even ones dating back to times prior to my legal drinking age.
This roundup has to start with an American classic, a celebration of the hops that helped launch this craft beer thing, and an IPA that, with its ruby red label depicting a cozy, snow-covered log cabin, rings in the holidays.
For 42 years, the pioneering California brewery Sierra Nevada has put out the fresh-hopped “Celebration,” originally named in 1981 not for the holiday season but the September harvest season. The beer stands as the earliest, if not longest-running example of the American-style IPA. No orange juice haze. No mango or melon. Pure pine and caramel malt.
Sierra Nevada uses minimally processed hops — Cascade, Centennial and Chinook — keeping the whole-cone for the brew rather than having them chopped or pelletized.
“The whole-cone hop version is not only a nod to traditional beer brewing techniques, but it’s believed that whole-cone hops retain extra intensity and flavor and therefore impart more genuine hop character to the final beer,” communications director Ashlee Mooneyhan told me.
In September, the Sierra Nevada brewing team traverse the Pacific Northwest collecting hops for the Celebration beer, rushing to get them back to the brewery to retain all their fresh flavors.
“Upon arrival of the hops at the brewery, the diligent team jumps into action, preparing the unique equipment needed for dry-hopping this particular beer”, said Mooneyhan. “Despite being one of the most labor-intensive brews Sierra Nevada creates, it’s also one of the most awaited and talked-about beers annually.”
About three Thanksgivings ago, Christian McMahan, the co-founder of Double Down, realized his love for peppermint, given it was accompanied by chocolate. Someone brought peppermint bark to his home, a treat that completely captivated him.
“I promptly researched it, diving into its historic creation by Williams-Sonoma and its immense popularity in the US,” said McMahan about the delicacy. “The following Monday started with a conversation with our Head Brewer Brian Wells, where we concluded ‘we need to figure this out’.”
The “it” that McMahan and Wells finally cracked was the secret to creating the perfect peppermint-chocolate beer. They discovered that by brewing a stout with consecutive layers of dark chocolate, and bouncing it off with a fresh peppermint note for balance.
When you request “Peppermint Bark” at the Double Down’s Worcester taproom, which is connected to Peppercorn’s Grille & Tavern on Park Avenue, what you receive is a glass with a chocolate-enriched rim rolled in finely crushed peppermint candies.
Greg Carlson, the chief brewer at Redemption Rock, prefers beers that are strong and have a pronounced malt taste, especially around the holiday season.
Carlson was on a mission to find a lager to include in Redemption Rock’s December lineup. He found his muse in Biere de Noel, or Christmas beer, which is alternatively an ale. In keeping with tradition, brewers would announce the release of these special beers ahead of the holidays, as a token of celebration. These beers would often have a distinctive taste – either being quite rich or having a spicy note to them. Despite this, most of these special brews tend to be ales.
Carlson crafted Biere de Fete using the distinctive features of a Christmas ale, resulting in a tantalizing, malt-rich lager.
“Its aroma is distinctively spicy, complemented by full-bodied flavors of dark fruit and toffee. It provides just the right amount of sweetness and power to delight you during the festive season, without becoming overpowering, as that’s not our brewing style,” he mentioned.
The spice mix for Biere de Fete is locally sourced from Worcester’s SpiceNectar. They operate from the Worcester Food Hub, preparing a unique, hand-roasted combination of four spices: Ceylon cinnamon, cardamom, clove, and black pepper.
Dark, spiced Winter Warmer ales can invoke a yearning for a snowstorm, giving you an excuse to stay indoors – maybe perched on a wooden bench in a Barre barn — observing the snowfall, cherishing the tranquility.
Stone Cow has acknowledged the historic English tradition of wassail. This beverage, traditionally made from hot mulled cider, wine, or ale and sprinkled with spices, was shared from one household to another. Giving a wassail to your neighbor, Stone Cow co-founder Sean DuBois said, signified an omen for a bountiful harvest—an act the farm brewery highly values.
The Winter Wassail, attractively bottled, is brewed with distinct flavors of cinnamon, ginger, and cloves, and then aged for a year nestled in American oak whiskey barrels accompanied by orange peel, cranberry, and honey.
The conclusion of my write-up occurs where I usually initiate the festive season with a bottle of Tröegs blend of cherry, honey and spice ale poured into an ornate chalice that I slowly sip while garnishing the Christmas tree.
Perhaps I joined the Mad Elf fan club a bit late, or perhaps my timing was perfect. In any case, this beer is meant to be enjoyed in the spirit of celebrations, brushing aside any worries or qualms.
The Pennsylvania brewer made the first batch of Mad Elf in 2002, and it proved mischievous from the outset.
Founders Chris and John Trogner retired for the night after adding the cherry and honey to the mix, according to Jeff Herb, Tröegs’ marketing and communications coordinator. When they returned, they found about half the batch spilling down a drain, with the fermentation cellar covered in a foamy mess.
“That didn’t deter them, though,” shared Herb. “They bottled it, and the rest is history. The Mad Elf is one of the beers that really helped put Tröegs on the map.”
The early recipe for Mad Elf called for 300 pounds of honey. Today, the recipe requires a whopping 25,000 pounds, harvested from the same beekeeper in Carlisle, Penn., and combined with five varieties of tree-ripened cherries.
The honey and cherries are paired with chocolate malt and a spicy Belgian yeast for the cheeriest beer — and at 11% ABV it will leave you cheery — you’ll find.
This article originally appeared on Telegram & Gazette: Beyond Beer: Five festive beers to help raise your holiday spirits
Revolutionizing the Wine Industry: How Your Business Can Benefit from the AI Sommelier
A service robot serves wine (3d rendering)
The wine industry is experiencing a significant shift with the integration of Artificial Intelligence (AI). This change reflects a movement away from traditional viticulture and enology practices towards a more technologically advanced approach. AI is not just being used in one area, but across multiple stages of wine production: from vineyard management to making the wine itself. These applications of AI have far-reaching consequences for the quality, efficiency, and sustainability of wine production.
One of the companies at the forefront of AI technology in the wine industry is Tule Technologies. Tule has developed a technology called ‘Tule Vision’, which uses AI to monitor the water stress levels in plants. This AI technology allows growers to take a short video of their plants; the AI then analyses these videos and provides them with information about the midday leaf water potential, which is an indicator of how thirsty the plants are. This information is crucial to growers, as it helps them to make informed decisions about the health of their vineyard and the quality of their grapes.
Bouchaine Vineyard in Napa Valley is another example of how AI is being used within the wine industry. They utilize sensors from Cisco Systems to collect data on environmental factors such as temperature, light intensity, and humidity – all of which are critical factors in grape cultivation. This wealth of information is then processed by AI algorithms, which provide insights that are invaluable when it comes to maintaining the soil, detecting diseases, controlling pests, and irrigating the vineyard appropriately. Beyond this, the ability of AI to process large data sets means it is now being used to provide weather forecasts. AI’s predictive analysis allows vineyard managers to prepare for various weather conditions, protecting their harvest from threats such as drought or excessive rainfall.
Have you heard about the new favourite of the vineyards, Wall-Ye? Increasingly, vineyards are adopting AI robots to support the grape harvesting process. These machines are capable of monitoring plant health, recognizing the right time to pick grapes, pruning, and de-sucker (removal of shoots from grapevines). As we witness advancements in AI horticultural technology, the industry harbours high hopes for precision harvesting. This includes observing each individual grape and determining the ideal time to harvest each one.
The scanning of a grape bunch helps to assess crop quality and suitable cultivation parameters using artificial intelligence to further produce top-quality wine.
AI is gradually integrating into the winemaking process, primarily during the significant stage of fermentation. AI-operated systems can monitor and alter fermentation conditions in real-time, assuring uniformity and superior quality across wine batches. In particular, the application of AI in the fermentation process has led to a more regulated and consistent production process. By minimizing the chance of fermentation errors, wine producers have enhanced their ability to consistently produce high-quality wine. This technology also contributes to time savings and reduced waste in the winemaking process and enables winemakers to experiment with new flavors and wine styles with increased precision and confidence. This is beneficial for improving environmental, social, and corporate governance (ESG) practices and testing a broader array of wine palettes.
AI is also reforming the consumer aspect of the wine industry. Wine apps such as Vivino and Hello Vino are utilizing AI algorithms to help wine connoisseurs select an ideal bottle. The apps provide recommendations based on images, text, and flavor profiles. A recent project named “WineSensed” demonstrated the potential of using human inputs in AI, especially in understanding tastes. This project involves a substantial multimodal wine dataset that includes images of wine labels and reviews from the Vivino platform. It resulted in the development of a low-dimensional concept embedding algorithm that blends human experience with automatic machine similarity kernels, thus improving the comprehension of flavor perception and wine selection. Additionally, AI-powered chatbots are being employed for customer support, offering instantaneous responses and wine-related information, including tasting notes and pairing suggestions. This technology allows wineries to create personalized experiences for customers, thereby boosting engagement and satisfaction.
Stacked barrels of wine at a wine distillery
Effective management of inventory is key within the wine industry. AI is a vital component in both the management of inventory as well as in optimising the supply chain within the wine sector. Analyzing data in real-time, such as trends within consumers and the dynamics of the market, AI algorithms predict demand, manage stock levels and enhance the supply chain. Not only does this decrease costs and mitigate risk of spoilage, it also makes certain that products reach consumers in a timely manner. Furthermore, the quality control process in the production of wine is also being revolutionized by AI. Cameras and sensors powered by AI can observe each and every production stage, starting from sorting of grapes to the process of fermentation, catching details that may be overlooked by human inspection. Such AI equipment can predict outcomes of fermentation and fine-tune elements such as temperature and acidity, in order to enrich flavors and fragrances.
The human-like cyborg is seen enjoying a glass of wine. An inebriated cyborg quoting, “Cheers!..”
The wine industry is set for further integration of AI technologies which will supply critical agricultural knowledge derived from imagery and data analysis. One clear sign of this is the application of AI in online wine tasting sessions, showing a shift towards a more analytical, data-focused method to understand and classify wines. This not only stands to improve the quality and regularity of wine production, but could also stimulate the development of fresh wine varieties and tastes, informed by data and consumer analysis. Therefore, the incorporation of AI in wine tasting and selection is changing the way both consumers and wine manufacturers approach wine. AI algorithms, using data evaluation and machine learning, are enabling a more thorough understanding of consumer preferences, hence aiding in the development of wines that match these preferences. Moreover, these advancements pave the way for creating more delicate and varied wine profiles, catering to a wider range of tastes.
Nonetheless, the introduction of AI in the wine industry doesn’t come without its obstacles. Winemakers are cautiously negotiating the balance between preserving the traditional craftsmanship of wine production and incorporating sophisticated technology to remain competitive and satisfy changing consumer demands. In particular, many wineries, specifically smaller ones, may not have the necessary resources or knowledge to employ AI solutions. However, as the industry continues to progress, the role of AI in improving processes, boosting product quality, and enhancing customer experiences is anticipated to increase, indicating a new stage of innovation in the wine industry.
In conclusion, AI’s role in the wine industry represents a fusion of traditional winemaking artistry with contemporary technology, opening the way for more exploratory and personalized wine experiences. As AI continues to advance, its uses in wine palette experimentation and optimization are set to become more common, presenting exciting opportunities for both wine manufacturers and wine lovers. Regardless, AI is quickly transforming the wine industry, providing new potential for boosting the quality and productivity of wine production. From vineyard management to customer engagement, AI technologies are equipping wineries with the necessary tools to invent and acclimatize in an increasingly competitive market. The future of wine production, under the deepening influence of AI, promises to be both thrilling and revolutionary.
Understanding the Distinction: White Rum Vs. Dark Rum
Before you make your next Daiquiri, make sure you’re using the right rum.
Courtesy of Copalli Rum
One morning last month, in the rainforest of southern Belize, I started my day by harvesting two different types of organic sugar cane with a machete — not my usual way to start a Tuesday, but a seriously enlightening one.
At first glance, they were difficult to distinguish from one another. Both were taller than me, and had woody appearances somewhat reminiscent of bamboo. But once we hacked into them, sliced off a six-inch piece and began chewing, their differences became abundantly clear: The black cane had a sweeter, more caramel-like character with hints of blackberries and plums. The red cane, on the other hand, was less intense but had a slightly longer finish, with suggestions of honeydew. It was a visceral lesson in just how complex the world of rum is at all stages of its production.
Related: Love a Daiquiri? Here are 15 Rum Drinks To Try Next
I was in Belize to learn more about Copalli Rum, a relatively young brand that is growing its footprint in the United States, and has had a tremendously positive impact on Southern Belize already. They’ve preserved more than 13,000 acres of rainforest there, grow their cane organically, operate a zero-impact distillery for their agricole-style rums, and invest heavily in programs for the local community. What surprised me was just how bright a light my time there threw not just on the raw materials that go into top-quality rum, but also on how barrel aging affects the finished product.
Later that day, I sat down with the Copalli team to taste not just their excellent white rum, but also a selection of barrel-aged samples of various ages, in order to explore how wood impacts the final liquid. It was a fascinating experience, and embodied so much of what sets white rum and dark rum apart…as well as why that sort of either-or language is often inadequate to fully describe the impact that aging has on the spirit.
“Aging adds amazing complexity to rum, but timing is everything,” explained master distiller Eligio Rivas Fromherz. “As with other spirits, there is seasonality and artistry to aging. Aging adds and enhances rum’s natural flavor notes, taking on characteristics of the wood: The oakiness, caramels, vanillas, and of course color. Over time, the wood has less impact, and the rum starts developing an enhanced sweetness of its own.”
Related: Black Manhattan
But rum (like whiskey) doesn’t age in a smooth, predictable progression. “Often, you’ll find peaks and valleys in the aging process where the balance imparted by the aging hits your palate right or, quite frankly, takes on an unpleasant sharpness,” Rivas Fromherz continued. “More important than the age of the rum is the timing the master distiller uses in the process, the timing and technique of moving rum from the barrels in the precise moment where the balance between the base rum, barrel flavors, and a soft sweetness peak.”
I found this out for myself during the tasting that afternoon: The differences between the white rum and the two-, three-, four-, and five-year samples were significant, and the interplay between the spirit and the wood didn’t appear to be happening at a constant rate. Deciding when to end the barrel aging requires a deft hand and constant tasting on the part of the master distiller. It also highlighted the external factors that affect aging rum.
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Revealing the World’s Top Vodka as Per the 2023 New York World Wine and Spirits Competition
Stumbras Premium Organic Vodka wins the top prize at this year’s New York World Spirits Competition.
Early this year, a group of expert judges gathered in an unassuming hotel convention hall in Brooklyn to judge the different spirits category. This was part of the annual New York World Wine & Spirits Competition, which has already become one of the city’s premier tasting events in just a few iterations.
A lot of our time has been spent on covering the top-rated whiskies from that competition. The competition included several surprises that are all worth exploring—if you’re into aged spirits. Now we’re going to explore the realm of vodka. But we need to address an important question: how do you define greatness in a category that is supposedly flavorless by design?
However, vodka isn’t exactly flavorless. It’s often confused with neutral grain spirit, but this is a gross simplification. An outdated one, to say the least. Vodka doesn’t have to be made from grain. It can be distilled from veggies, fruit, honey, starches—we’ve seen compelling examples from all kinds of base ingredients. And it does not need to be neutral in taste or smell. If you harbor any doubts, you should consider tasting the very expression that New York Wine & Spirits Competition heralded as the best of 2023: Stumbras Premium Organic Vodka.
The first organic vodka to ever emerge from Lithuania is made following stringent production guidelines. Its inception is as wheat grown on an organic farm in the heart of the Baltic state. After being distilled, the liquid is filtered through a unique linen-based system. It is believed that this process provides the vodka with its remarkable smoothness and gentle viscosity.
Whether there’s a bit of a gimmick involved can be debated. However, it is undeniable that the wheat at its heart lends a delightful sweetness to the taste. This persists into the aftertaste, leaving you to mull over the enduring subtlety of this characteristic. Indeed, flavour—in vodka.
Make no mistake, this isn’t about flavored vodka. Interestingly, Stumbras also excels in crafting one of those, specifically a cranberry version, which was also lauded by the judges in New York for its extraordinary bitter notes. Having been in this business for over 115 years, the company has finely honed its craft.
Their award-winning organic expression is easily available on American shelves, and is priced roughly at $20 per bottle. The mentioned nuances of its tasting profile make it ideal for pairing with tonic or soda, served over ice. Particularly when you’re adding lemon or lime, as the sour and bitter components of the citrus counterbalance the sweetness of the wheat in the vodka.
Or do the unthinkable: try the 80-proof spirit neat. Maybe you’ll be able to call out some of the same grassy aromatics in the liquid that won over those contest judges back in Brooklyn. Perhaps you, too, will call it one of the more interesting vodka on shelves today. But what you won’t be able to do is call it flavorless.
LITHUANIA – NOVEMBER 25: Mill, Open air ethnographic museum, Rumsiskes, Dzukija, Lithuania. (Photo by DeAgostini/Getty Images)
EU Puts Whiskey Tariffs on Hold until 2025: A Celebration for Virginia Distillers
Virginia’s whiskey distillers are raising a glass tonight after welcome news from Europe. Although it may be too little, too late for some.
Here’s the backstory: in 2018, the Trump administration imposed tariffs on European steel and aluminum. Then, the E.U. hit back, levying taxes on several American products, including a 25 percent tariff on whiskey.
That tariff was ultimately suspended in 2022. However, it was set to come back – and double, to 50 percent – at the beginning of 2024.
Lawmakers like Virginia senator Tim Kaine urged the Biden Administration to act, and just this week, the E.U. announced they were extending the suspension of tariffs at least until March 2025.
“Why not good news about whiskey at year end?,” Kaine asked on Wednesday.
However, some aren’t finding the good news as comforting.
“We lost all of our European business due to tariffs,” Scott Harris shared, co-founder of Catoctin Creek Distillery in Purcellville with his wife, Becky.
Before the introduction of tariffs, 11 percent of their business was in Europe and they had plans to extend it to 25 percent. But, the tariffs essentially made their European business disappear.
“A bottle of our stuff for 75 euros went to 100 euros, and so people would simply shop for something else,” Scott said.
“We’re just collateral damage,” added Becky.
Nevertheless, the Harris’ said they’re happy about the recent news and are now hoping for a permanent solution.
“The problem with trade wars is they introduce uncertainty,” Scott said, “and they make our products uncompetitive overseas.”
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