March 2024 132
Rum Ragged Marks 75th Anniversary of NL Joining Confederation with New Song Release
Today commemorates the 75th anniversary of Newfoundland’s incorporation into Confederation, and a renowned traditional Newfoundland and Labrador band has debuted a new song in celebration of this milestone.
This past Saturday evening, Opera on the Avalon unveiled their most recent project, dubbed “75×75” in homage to the 75 years since the province became part of Canada.
The launch was highlighted by the release of a song named “1949”, penned by Amelia Curran and performed by Rum Ragged.
Rum Ragged’s Mark Manning shares that this has been a project in the making for several years.
He mentions that it was in 2021 when Curran shared the song. The opportunity with Opera on the Avalon arose, presenting the ideal chance to create a video that highlights the anniversary and its significance to inhabitants of Newfoundland, Labrador, and Canada.
Manning elaborates that the song is a narrative of the province’s past.
The leader of Rum Ragged expresses that it was a distinct honor to contribute to the narration of the 75 years of Confederation’s history.
He mentions that the opportunity to sing about the events that have transpired from that time to the present, events that persist daily, is something they are proud of achieving.
Should Kendall’s Tequila Be Worried About Kylie Jenner’s New Vodka Sodas?
“Obviously no added sugar.” That phrase, printed on the box for Kylie Jenner’s new brand of canned vodka sodas, Sprinter, perplexed me. Obviously no added sugar? First of all, Ms. Jenner, do not assume you know what I am thinking. Being spoken to as if I am a child makes me irate; I worked hard for these forehead lines and dark circles! Sure, I may have a stunning, youthful glow despite them, but that doesn’t mean I deserve to be scolded for a conclusion I haven’t even made in the first place. I picked up this crate of eight canned vodka sodas two seconds ago, and already I’m getting a playful slap on the wrist? If it weren’t my job to taste these things, the box would’ve gone back on the shelf.
Alright, that’s a lie. I have been dying to get my hands on some Sprinters since Jenner announced the brand earlier this month. If there is one thing I’ve always admired about the Kardashian-Jenner oligarchs, it’s their keen eyes for branding. Whether the products they make are good is of…some concern to me, of course—look at the article you’re reading!—but I’m far more fascinated by how those things will be marketed. Take, for instance, Kim Kardashian’s SKIMS shapewear and undergarment brand: I don’t wear shapewear, but if I did, I’d be inclined to buy it from the woman who made a cheeky, irreverent ad about some of her bras having visibly protruding nipples.
I love the textured glass bottles of Kourtney Kardashian’s line of supplements and vitamins. I adore the fact that Khloé Kardashian had to incorporate her denim line (that is definitely not a money laundering front) into an ad she did for migraine pills. I worship the ghastly label of Kendall Jenner’s equally frightful tequila, simply because the design is so memorable. Whether the Kardashians and Jenners could be considered “artists” in the traditional sense is up for heavy debate, but they are certainly sculptors of their own relevancy. Fame is an art form, just like painting, music, or, well, I suppose even writing. I’ll have to delicately caress my reflection in a mirror to process that, but I’ll do it later.
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Sprinter is an excellent example of the Kardashian-Jenner knack for branding. Despite the apparent absence of added sugar, its appeal remains strong. This time, the appeal generated by the stunningly crafted Sprinter packaging is equally matched by the exquisite taste and texture of the cocktail itself, down to the very feel of the can. Contrary to 818 Tequila, Charter Harrison penned in an article for The Daily Beast’s Obsessed, a hyper sweet drink, Sprinter strikes a nice balance and is a pleasure to drink. Kendall, watch out, for your younger sister’s liquor might be hot on your heels. correctly noted
The top feature of Sprinter has nothing to do with its taste or look. The most ingenious approach by the team was to launch this drink promptly and extensively, ensuring availability to anyone eager to try upon its official release on March 21. This is not something that can be said for a certain pop star, whose delicious spritzes only recently arrived in New York, nearly nine months after their initial launch! A few taps on the official site’s store locator led me to a liquor store seven subway stops away. Little did they know how determined I was just to get a taste of Sprinter. delicious spritzes store locator
In store, it’s clear that the main distinction between sprinter and other canned cocktails is not its ingredients, boasting real fruit juice, premium vodka, sparkling water, and no added sugar, but its design. The packaging is sleek and vibrant, yet admirably straightforward. Each can has a set of pastel colors corresponding to its respective fruit flavor, complemented by bold, darker text from the same color family for easy identification, even from afar. It virtually glows in the dark! The “I” in “Sprinter” is punctuated by a shooting star, giving the product a unique symbol to distinguish it from the competition.
The branding, once again, is outstanding. I’d much prefer this to any White Claw variant, which I find distasteful. It’s just a matter of personal taste! While I appreciate visual aspects, I am also drawn to quality construction.
An eight-pack of Sprinter doesn’t run cheap.
Speaking of the Big Claw, which still keeps its satanic grip over twentysomethings all over the world, let’s compare the two brands on a base level before we get into taste. Your average eight-pack of White Claws, either vodka sodas or the standard spiked seltzers (which, here’s a flash, are basically the same thing), will run you somewhere between $15 and $20, depending on where you live. Sprinter is priced about the same, but the eight-pack I bought cost me about $25 before tax. That’s not exactly cheap, but there’s no accounting for taste, and you will look 16 times hotter holding a Sprinter than you will gripping a White Claw. Both the White Claw vodka sodas and the Sprinters are 100 calories each and 4.5% alcohol by volume, so you might as well choose the one that will make other people feel bad about themselves while you sip mysteriously in the corner of a party, making them say, “Who’s that girl/boy/really stylish Weimaraner?”
As for the taste, Sprinter has the Claws beat there too. The brand’s first wave of flavors includes black cherry, lime, peach, and grapefruit—pretty standard stuff in the realm of canned cocktails. I tried the peach first, and was immediately shot back in time and had my spine cracked against a concrete wall, recalling the dark ages spent consuming Bud Lite Peach-A-Ritas at the age of 20. The scent profile is nearly identical, but the taste of the Sprinter is, expectedly, far more subtle than the malt liquor sludge that shaved a few years off my life. The drink is peachy, but not insistently so. It’s hard to make a decent flavored beverage out of any stone fruits, so to drink this without retching is already a point in Jenner’s favor.
Next up were the lime and the grapefruit. The lime is one of the best of the bunch, just acidic enough to avoid becoming cloying. Lime is, excuse my pun, low-hanging fruit when it comes to beverages: It’s one of the easiest flavors to get right. But unlike a White Claw, you can really taste the real lime juice in the Sprinter. My best palate comparison for this brand would be to Spindrift sparkling waters, which are also made with real juice and obviously no added sugar. I was, however, not so taken with the grapefruit Sprinter. Grapefruit is one of my very favorite foods—I love things that are so sour and acidic that they feel punishing—so I’m highly critical. But the juice-to-vodka-to-water ratio is slightly off, leaving it with a basic, forgettable flavor.
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Finally, there’s the black cherry Sprinter, which I just brewed this morning at 11 a.m. after realizing I had neglected it the previous night. Don’t be alarmed: I had a single sip and stored the remainder in my refrigerator! Black cherry is the primary White Claw flavor, and Sprinter seems to have outshone their competition. This version is tangy, mildly sweet, and features a clear cherry flavor that doesn’t cling to your palate like artificial cherry additives, reminding of a cough syrup. Compared to the much loved, famous White Claw variety, which I find artificial and dull, Sprinter undoubtedly triumphs.
Despite my fondness for Sprinter, I am even more captivated by its packaging. The phrase ‘sprint to the good times’ is printed on the rear of the can, which feels somewhat unsuitable for an alcoholic beverage—even a low-alcohol one! Yet, I can overlook this due to the engaging description below it. “Meet Sprinter: a spirited and fruity combination of real fruit juice, high-grade vodka, and carbonated water,” as mentioned on the can. It seems that Kylie Jenner and the Sprinter team need not follow AP style conventions, hence the lower case “A” following the colon. “Your new main squeeze. The perfect company for your fun moments. Your go-to drink for every occasion.”
Our beloved Coleman with his selection of Sprinter cans.
Maybe I’m an easy mark, and perhaps the Kardashian-Jenner family is wickedly good at keeping their talons stuck in my spleen, but I find that utterly delightful. It’s saucy and brash! Suddenly, “obviously no added sugar” makes a little more sense. It’s a playful rib, not a harsh chide. Sprinter is silly and unserious; it sort of has to be as a Kylie Jenner passion project. At least she knows exactly what people want from America’s royal family, which is to be in on the joke. Crafting a tasty drink is nice, but doing it with a little self-awareness will shoot you into the stratosphere, and Jenner has crafted her shooting star-branded beverage for the ride.
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Entering the Exclusive Lottery for A. Smith Bowman’s Newest Whiskey Release
Whiskey
Virginia’s oldest distillery, A. Smith Bowman, is releasing a new whiskey next month and if you want to try it you’ll need to sign up for the distillery’s lottery.
This week the distillery launched the Abraham Bowman Oak Series, a new set of experimental whiskeys that are joining the Abraham Bowman Limited Edition Collection.
The Abraham Bowman collection of experimental limited-edition whiskies began in 2010 with the launch of Abraham Bowman Rye Whiskey. Since then, the distillery has released 22 different experimental whiskies. This particular series explores cask maturation in different oak varietals from around the world as well as the effect charring within the barrel has on the flavor of a whiskey.
The series is kicking off with a whiskey aged in French Oak. The distillery says that the whiskey is made from an award-winning mash bill and blends together liquid that was aged in French Oak barrels both with and without char.
Abraham Bowman Oak Series: French Oak
“These barrels sat for an extended period of time to maximize the differences among them,” said Head Distiller David Bock. “Once blended together, the vanilla from the no-char barrels helps balance out the pepper notes from the charred barrels, creating a dynamic and delicious blend. We are very pleased with the final result.”
The whiskey is bottled at 100 proof and has a nose of cherry and caramel, with sweet vanilla and spice on the palate from the barrel. The whiskey finishes with flavors of cinnamon and apple.
“French Oak is teaching us that experimenting with wood can bring some exciting nuances to the flavor profile of a distillate,” said Bock. “As the upcoming Oak Series releases continue to age, we are excited to explore what will come next in the Abraham Bowman collection.”
If you’re interested in giving the whiskey a try for yourself, you’ll need to enter a lottery. A. Smith Bowman will be holding a lottery for bottles starting April 4 that runs until April 11th. Anyone nationwide is welcome to enter the lottery; however, if you win you’ll need to visit the distillery in person to make the purchase within three weeks.
Winners will be selected at random on April 15, 2024, and notified via email. Each 750ml bottle will be sold for $99.99, excluding state taxes and fees.
Savor these 9 Outstanding Beer and Cheese Pairings for Gastronomical Delight
The correct beer and cheese pairings can be as iconic as the meticulously-curated wine pairing menus accompanying five-star dinners.
Since beer is produced with bitter yet fruity hops, the often piquant flavors can perfectly complement the herbal, nutty and earthy notes of many cheeses. In fact, for certain destinations around the globe, beer and cheese is the celebrated pairing of happy hour, like a perfect pint with a saison with Herve in Bruges, a pale lager with aged gouda in Amsterdam, or a Greek pilsner with feta cheese in Argos.
“It’s all about balance of flavors and intensities… creating a contrast that enhances both the beer and cheese flavors,” says Michael Oxton, co-founder of Night Shift Brewing, who exemplifies the sharpness of aged cheddar against the boldness of an IPA or the creaminess of brie to complement the complexity of ales.
Below, Oxton and industry experts share nine of their favorite beer and cheese pairings.
The strong flavors of blue cheese call for a more subtle pairing, such as the lighter profile of a pale ale. Sarah Real, owner and head brewster of Hot Plate Brewing recommends one of her preferred pairings: The Brewery at Four Star Farm Spring Mending American Pale Ale and Bayley Hazen Blue from Jasper Hill Farm in Vermont. “Spring Mending carries a citrus aroma but hints of the malt come through, setting a soft palette for the significant impact of the buttery blue cheese,” she notes.
As a cheddar ages, its flavors become bolder compared to the milder profile of less aged varieties. Consequently, robust flavors are vital to balance the salty and savory taste of a cheese, such as Tillamook Extra Aged. Michael Oxton, co-founder of Night Shift Brewing, states that a hop-forward beer like their Santilli IPA is the perfect pairing. “The robust, west coast flavors of Santilli complement the rich and sharp taste of the aged cheddar perfectly,” Oxton points out.
Real highlights that a New England IPA, such as Strong Rope Brewery Wolf Sweater, exhibits “fruity notes that harmonize well with the hint of bitterness and nutty flavor of Manchego cheese.”
For those who are convinced they don’t enjoy blue cheese, Christine Clark, a writer and cheese educator, suggests trying Kerrygold Cashel Blue paired with a Guinness. “The frothiness of the Guinness helps offset the buttery richness of the cheese, and the peppery bite from the blue mold is softened by the roasted notes from the malt,” Clark explains.
Originating from the village it was named after, Morbier is a semi-soft cow’s cheese featuring a rich texture with herbal undertones and a pervasive nutty, sometimes bitter, aftertaste. Real suggests pairing this cheese with Great Notion Puffery Lager, a Helles lager featuring Hallertau Mittelfruh hops, which is delivered from High Lawn Farm in Massachusetts. She describes the lager as clean and crisp, making it an ideal match for the sweet, grassy, smoky pepper-infused cheese.
According to Oxton, a Pilsner, which is a lager variety notable for its hop-forward profile, goes well with aged Gouda. The pilsner’s crisp nature cuts through the cheese’s richness while enhancing the sweetness from both elements. He recommends pairing Night Shift’s Garden Party Pilsner with a Beemster Extra Aged.
Cheddar cheese’s creamy consistency is wonderfully complemented by a Belgian beer’s subtle citrus notes and higher alcoholic content. Real suggests a pairing with the Countess of Flanders Belgian-Style Golden Strong from Hot Plate Brewing, which perfectly matches the Isle of Mull cheddar from Neal’s Yard Dairy in Scotland. The cheese is rich and savory, made from cows that graze on grass in the summer and hay in the winter, and consume a fermented grain supplement from a local distillery all year round.
For softer, creamier cheeses like Brie, Oxton recommends a shandy. He notes that the shandy’s light, citrusy flavors break through the cheese’s richness, resulting in a harmonious balance, like Night Shift’s Shandy Beach, for instance.
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Latest Updates and Useful Insights on Wine
A roundup of wine news, that this month includes orange trends, better bottles, wine digs and spills, and lots of ways to sip through the eclipse.
March’s wine news combined the new, the old, the orange and the sun.
PROVENCE GETS [MORE] STAR POWER. George and Amal Clooney will join the ranks of super-rich superstars making wine in southern France, joining the likes of Brad Pitt (who released wine under the Miraval label with former wife Angelina Jolie), filmmaker George Lucas at Château Margüi, NBA stars Tony Parker and Carmelo Anthony (respectively, Chateau La Mascaronne and The Seventh Estate), and John Malkovich at Les Quelles de la Coste. The Clooneys bought the Provence estate Domaine du Canadel in 2021, and will release two wines under the Coteaux Varois en Provence Appellation d’Origine Contrôllée (AOC). The estates red and white grapes were previously sold to a cooperative and Wine Spectator reports the Clooneys will start from scratch with new branding for their upcoming rose and white bottlings.
TRENDS LOOKOUT. Each year the wine trade heads to Dusseldorf, Germany for ProWein, one of Europe’s largest wine fairs, where old standbys, current upstarts and new trends are on display. This year, Drinks Business, the UK trade publication reports on low-cal/low-al beverages were trending high, as were orange-hued drinks such as Mionetto Aperitivo and a spritz product by the Cava brand, Hola; and Glitter Spritz Aperitivo, from the Flaschenpost Gin brand.
Lightweight bottles are getting attention and gaining approval—a big move toward sustainability, as it’s reported that the bottle weight comprises at least 56% of the carbon footprint of wine, with glass contributing 85% of that (more info here from the Spanish GrupoARCE).
DB reports Albariño is trending (again!) With its spiritual home in Spain’s Rías Baixas, where 90% of vineyards are planted to the variety, new styles are emerging, such as aged Albariño. But the wine’s rise in popularity is also sparked by its success in other wine regions, especially in the Southern Hemisphere. Well, hola (again) and ole!
SABOTAGE IN THE CELLAR. The latest act of violence against wine involved the loss of more than 6,600 cases of wine, as it was intentionally spilled from three tanks in the cellars of Cepa 21, an iconic winery in Spain’s Ribera del Duero region. The loss is valued at $2.7 million. You can see the chilling video of the vandal here.
ELSEWHERE, ‘DIGGING’ WINE. Archaeologists in France’s Rhône Valley discovered the remains of an ancient winery near the town of Laveyron. While researchers are still studying the site, reports estimate the winery could date back to the first century A.D. Conducted by Institut National de Recherches Archéologiques Preventives, the dig dug up fragments of terracotta that would have been used to store wine in amphorae, and evidence of wood casks. The site is in a region known for ancient winemaking culture, notably by the Allobroges, a Gallic group, living between the Rhône river and the Alps during the Iron Age and the Roman period. Images of the dig, here, at myscience.org
ECLIPSE SIPS. Numerous wineries are planning special events around the upcoming total eclipse of the sun on April 8. In Hye, Texas, the Ron Yates Winery, saying they are in the “direct path of totality,” will host a day-long party of music, food games and wine. Solar Eclipse Party Farmhouse Vineyards in Texas will offer “The Observer,” a limited-edition GSM blend made with grapes harvested during the last total solar eclipse on August 21, 2017. Only 16 cases were produced and you have to be on site with a VIP ticket to sip. The Tiny Vineyards Wine Company in Sonoma made 78 cases of “Eclipse Malbec” to commemorate the event. You can order online, first-come, first served ($40 SRP). In New York’s Finger Lakes, the Cayuga Lake Wine Trail has created “Sips to the Eclipse,” an assembly of 10 wineries hosting events over the weekend preceding the eclipse. Likewise, the Seneca Lake Wine Trail has organized events on the 7th and 8th.
Cocktail in Focus: The Power-Packed Punch of Vosa’s Vodka Drinks
Welcome back to FTW’s Beverage of the Week series. Here, we primarily focus on documenting and reviewing various beers, although we also include any beverage that pairs well with sports. Indeed, even cookie dough whiskey.
Hence, a notable stratification exists within hard seltzers and canned cocktails. There isn’t a real low-class option, save for Twisted Tea, which has a less than favorable taste! Nonetheless, there is a tier beyond the likes of White Claws and High Noons. This includes something slightly more luxurious, resonating particularly with audiences who desire more than the typical ‘no laws when you’re drinking Claws’ options.
For Vosa, the unique selling point is a higher-end variety of canned cocktail. It’s a crafted beverage that offers ‘the finer things,’ which happens to be the brand’s genuine slogan. However, given the stiff competition, especially from brands like Melograno and Spirited Hive, I feel that this is a rather crowded marketplace. This is evident when you consider Melograno’s stunningly designed cans which appeal more to the sophisticated drinkers than any wording on Vosa’s label possibly could.
Consequently, Vosa will need to differentiate itself by offering a taste that surpasses your average vodka-based beverage. Let’s find out if there’s something particularly refreshing about it.
The light effervescence bubbles to the surface as you pour, allowing for a scent that somewhat represents the advertised pineapple, yet predominantly reveals the vodka constituting the seven percent ABV. The pineapple flavor plays a more notable role upon initial tasting.
The flavor profile leans towards sweet rather than tart, fully embodying those elements that establish pineapple as an excellent, yet sometimes overlooked mixer. Essentially, it’s a juice that seemingly diminishes the presence of the alcohol within, particularly if the spirit is a neutral one like vodka. That’s exactly what we observe here; the effervescence lightly breaks up the sweetness, and no alcoholic heat accompanies the IPA-level of alcohol.
This results in a beverage that’s extremely palatable, leaving behind just a slight burp after a few gulps. You’ll detect a bit more of the vodka if you’re sipping directly from the can, but when poured into a glass, it tastes more akin to a flavorful, potent, yet sweet hard seltzer rather than a craft cocktail. This is meant as a praise. For a drink with a high ABV line, Vosa’s High Line Pineapple is remarkably easy to drink.
The scent is more invigorating than that of pineapple. It’s akin to a fresh, clean citrus that resembles a pleasant cleaning solution. Which, even though it may sound like mild commendation, I assure you is quite the positive.
The robustness of the pineapple High Line cocktail, in my opinion, can be attributed to the wonderful way pineapple melds with vodka. The lemon variant is equally impressive, imparting a citrusy sweet and sour taste that beautifully complements a strong alcoholic mix, only subtly hinting at the underlying spirit. While the vodka presence is noticeable, it never overwhelms, promoting a delightful drinking experience.
I hesitate to use ‘crushable’ as it implies certain notions; however, I must assert that these are among the most palatable high-alcohol-content canned cocktails I’ve come across. Although heavier on calorie count at 190 per drink compared to 110 caloric vodka waters, the tradeoff for the taste and experience is absolutely worth it.
Opening the can releases a veritable burst of refreshing fruitiness. The liquid flows out resembling tinted water with nary a bubble insight.
Despite the enticing pineapple aroma, the initial sip is surprisingly heavier on the spirit. The vodka taste hits you first before being balanced out by the acidic sweetness of the pineapple. Although enjoyable, it’s slightly disappointing considering the flavor richness of the other high-alcohol High Line variants.
If you’re partial to vodka, this product will suit your tastes. If you’re not, you might still find it drinkable. It boasts the appeal of a low-calorie slim can, with a flavor portrait that aligns more closely with the milder taste of a White Claw, but doesn’t quite match the superior offerings from the Vosa range.
On this occasion, the lemon component seems to blend more harmoniously with the vodka. It’s a little unexpected, especially considering the success of other pineapple-vodka mixtures – but it works.
As a cocktail, it’s acceptable yet unexciting. There’s a slight citrus note and the tartness of the lemon cleanses the palate, possibly too well, as it unfortunately reminds me a bit of a cleaning product. Notwithstanding, it’s drinkable.
For reference, I usually liken whatever I’m drinking to a standard cheap beer – in this case, Hamm’s, a reliable option from the land of sky-blue waters. The pertinent question is: would I choose to drink Vosa instead of a cold can of Hamm’s on a typical day?
The High Line, indeed. It conveys a stronger and more robust flavor, positioning it as a superior choice and igniting my regret for not sampling the cherry and peach variants.
At the end of the day, Vosa’s canned cocktails are agreeable but not uniquely different from other products on the market. A decade ago, it may have been considered groundbreaking. Now, it’s simply another addition to an extensive lineup of quality beverages that can provide mild inebriation with a dash of taste.
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Mastering the Art of Whiskey and Gastronomy: Insights from Ireland’s Best Chefs
As the whiskey industry in Ireland continues to grow and diversify, so too does the interest in its potential culinary applications. With over 40 distilleries currently experimenting with different methods of distillation, blending, and cask styles, whiskey’s role in food pairing has become even more intriguing. The American market is also seeing a surge in demand for high-quality sipping whiskies, aside from the ever-popular Jameson’s. It has been said that the triple distillation process used in many of Ireland’s whiskies produces a smooth, easily palatable style that lends itself well to the culinary arts. Below are the insights and anecdotal experiences of some of the country’s leading chefs and distillers on this topic.
Damien Grey, who is the head chef at The Liath in Dublin, says
Grey and the team at the two-Michelin-starred The Liath have fully embraced the potential of Irish whiskey, viewing it not just an important aspect of Ireland’s history, but also as a crucial ingredient in what Grey calls “a new expression of Irish cuisine.” This new cuisine showcases unique ingredients sourced from all over Ireland. At The Liath, the dining experience often starts with their own spin on a whiskey sour, which is served as part of a dish called Tuś. In Gaelic, Tuś means “beginning” or “start,” and the dish aims to introduce diners to the five key taste characteristics: bitter, sour, salty, umami, and sweet. It’s not your typical whiskey sour, though. “We use a 10-year-old cask-strength Irish whiskey from Egan’s, which has been aged in American oak. The whiskey is then served as a jello shot,” explains Grey.
Grey, who spent his early years in Australia, insists that when incorporating Irish whiskey into dishes, it’s important to pay more attention to the secondary and tertiary flavors instead of the primary ones. Using this approach, various subtle flavors can be captured and paired. For instance, Grey finds that peated whiskey pairs well with chocolate, cheese, and cured meats; while lighter whiskey styles tend to go well with fish and white meats dishes. One of his favorite combinations is L’Etivaz cheese with smoked beer onions, kale, olive oil, dried leeks, paired with a 23-year-old single malt that has been aged in a Brunello di Montalcino 2014 barrel. “This pairing is truly special. To fully appreciate it, one must first understand the intricacies of the whiskey. But once that bond is made, the resulting experience is nothing short of breathtaking,” Grey affirms.
One of the delightful offerings at The Liath, which underwent a transformation during the Covid lockdown, sealing a contemporary look and winning a second star in 2022, is an authentic pairing of a peaty Irish whiskey with chocolate. “We conclude the menu with five confections profiled into the five basic tastes. The Umami taste is embodied by chocolate truffles, for which we use the Egan’s Endeavour, a triple distilled single malt of cask strength.” This whiskey seized Double Gold at the 2023 San Francisco Wine and Spirits Awards and is employed to enrich the dessert with the stark and earthy savoury tones; capturing the real essence of Ireland and its modern cuisine that is deeply rooted in its history.
Pattrick Guilbaud
Over the last 40 years at the helm of Restaurant Patrick Guilbaud, Patrick Guilbaud has witnessed a significant evolution in Ireland’s dining scene. He brought the classic French culinary art to Dublin in 1981, earned a star in 1989, and another in 1996. He recalls the initial struggle when many couldn’t comprehend their unique approach, but over the years, through changing gastronomic trends, the restaurant persists in upholding its two stars in its majestic Georgian townhouse adjacent to the five-star Merrion Hotel.
Today, the restaurant takes pride in its product-led approach, celebrating local ingredients, including whiskey. As a Frenchman, Patrick has a special liking for farmyard cheeses and considers them as an integral part of the escalating whiskey choices. Patrick recommends, ‘a delicious way to conclude your meal could be a flavorful pairing of a creamy blue cheese like Cashel Blue or Young Buck, with a gentle whiskey finished in a sherry cask, such as Yellow Spot 12 Year Old or Bushmills 10 Year Old.’
Another Guilbaud favourite is richly flavoured barbecue alongside rich sauces. For this, a lightly pleated Connamaragh whiskey ticks the boxes. “Its full flavours enhance the smoky aspects of the savoury, barbecued meats”. Deserts provide a strong opportunity to play with a whiskey pairing (you’ll note the recurring theme throughout) and he “loves pairing the restaurant’s contemporary dark chocolate tart with bourbon vanilla ice cream and a Teeling Brabazon whiskey, “which really accentuates the chocolate with nice oaky notes.”
John Kelly of the Lady Helen Restaurant at Mount Juliet Estate
The Mount Juliet Estate houses John Kelly at the Lady Helen where he has served outstanding modern Irish cuisine in a 260-year-old country manor since he joined in 2011. Kelly was raised in Kilkenny, and went on to train under Patrick Gilbaud in Dublin, before returning to his origins and earning a Michelin star in 2013.
He draws his inspiration for the menus from seasonality and the availability of quality local produce, preferring to focus on a small number of ingredients. “We source high end products and we add one or two items to the plate, and that’s it. If you use more than that you dilute the ingredient, and also create confusion for the chef and customer.” Kelly believes the essence and taste will be lost in over complication. “Our motto at the Lady Helen is ‘keep it simple and do it well’”. As such, he’s more cautious on the involvement of whiskey in his menus, but is happy to experiment and push the boundaries when it makes sense.
Despite the whiskey industry’s interest in experimenting with food pairings, Kelly shares that whiskey isn’t typically seen as a pairing beverage due to its nature. Nonetheless, whiskey’s unique flavor spectrum and aroma notes can result in strongly-flavored whiskeys that finely complement meat and game dishes. While whiskey traditionally acts as a digestif, Kelly suggests that the diversity and adaptability of Irish whiskey can be utilized to curate unique culinary creations.
With a focus on harmony and pureness in his creations, Kelly places immense importance on every ingredient chosen. A recent dish suggestion incorporated the delicate tones of Waterford Whiskey Sheestown Kilkenny Single Farm Edition, innovating a usual St. Patrick’s Day menu item. He shared, “Substituting the conventional lamb with Irish venison in a traditional Irish Stew and bolstering it with a rich berry like the blackcurrant creates an amazing match with the whiskey, adding depth and a subtle sweetness.”
Renowned Chef and Terre Founder Vincent Crepel,
Originating from the Pyrenees, Vincent Crepel moved to Spain’s Basque region, where he started his career as a chef de partie at the three-Michelin star Arzak in San Sebastián. He gained additional culinary expertise in Singapore under the guidance of André Chiang. His experiences abroad influenced his cooking style, and today, he is celebrated for his fusion of contemporary French cuisine with Asian influences in Ireland.
Crepel earned his inaugural Michelin star mere months post launching Terre, aligning his approach as ingredient-centric. Nestled within the Manor House of the Castlemartyr resort, the restaurant’s menu is deeply influenced by Crepel’s profound appreciation for locally sourced produce. “The emerald fields of Ireland and its majestic coastline captivated me from the outset, solidifying a bond with this land and its occupants.” Indeed, establishing in Cork almost necessitates the endorsement of Irish Whiskey, especially given its proximity to Middleton distillery, a world-renowned name.
He imparts a smoky undertone to the caviar with Red Breast Barrels handpicked from Midleton, amalgamating the strong, smoky essence of the barrel with the rich, unique notes of Kristal caviar, raising the taste to unprecedented peaks. “Caviar, owing to its supreme quality, is difficult to enhance. Consequently, instead of smoking it directly, which might impact its fine texture, we envelop our caviar in kelp that has previously been smoked in Red Breast whiskey barrels, imparting an additional flavour layer to the caviar, transforming it into an exclusive and extraordinary dish for us.”
Mickael Viljanen
Landing in Ireland in 2000, Mickael Viljanen first worked at the Tannery prior to a five-year tenure at Gregan’s Castle. Following his move to the Greenhouse in 2012, he bagged his maiden Michelin star in 2015, adding another star to his portfolio in 2019. His dream to venture on his own became a reality in the shape of a business collaboration with Ross Lewis, the veteran owner of Chapter One, who has since then withdrawn from culinary responsibilities, welcoming Viljanen to take his place.
The restaurant, situated on the northern bank of the River Liffey, features a private dining area known as the Middletown Room, paying homage to Jameson’s premier offering. This room contains the only collection in the world of every Midleton vintage for glass sampling. Fittingly, the restaurant, Chapter One, is in the former home of a Jameson’s distiller, imbuing it with a rich whiskey heritage.
While the tasting menu doesn’t emphasize pairings, Chef Viljanen acknowledges the frequent use of whiskey in their dishes. “Whiskey often features in our sweets and small pastries, particularly in various forms with strong caramel notes, often complemented with chocolate,” says Viljanen. The main dishes are no exception, with whiskey often paired with seasonal game, used in marinades and sauces, especially with hare and grouse. A notable whiskey moment at Chapter One is the arrival of the coffee cart. “The presentation of our Irish coffee trolley, where we flambe the drinks tableside using Jamesons, is a special highlight.
Sommelier Scott White, known for his work at Michelin-starred D’Olier Street, honed his skills at the respected Aimsir in County Kildare. According to White, Irish whiskey traditionally features delightful notes of orchard fruits, caramelized apple, and quince, topped off with the spice notes from American oak, which lends hints of toasty hay and toffee. His preferred pairing is Middleton Very Rare 2023 served with aged beef tartare, garnished with raw button mushrooms, sweet pickled onions, beef fat potato crisps, cep powder, and truffle. This combination enhances the earthy tones of both the food and the whiskey. “The pairing enhances and mellows the oak and the rich orchard fruits, matching the richness of the beef and potato,” shares White.
When discussing McConnell’s 5 year sherry finish, Barry Mageean from McConnell’s Distillery Operations in Belfast describes the whiskey as being filled with festive fruit flavors and a notably distinct vanilla musk. He suggests that it is the perfect drink for the colder months as it is both enjoyable and satisfying. He also enjoys combining this whiskey with desert and whiskey soaked pear on crushed meringue, stating that macerating pears in the sherry cask finish enhances the winter fruit notes in the whiskey, making the pair complementary, vibrant, and comforting.
Mark Newton, head of brand at the Waterford Distillery, suggests a classic chessboard paired with ‘The Cuvée’ as their favorite menu pairing. This drink is a blend of 25 Waterford single malts, with each originating from a separate farm, enhancing its complexity. This combination works incredibly well due to the whiskey’s barley-forward profile, the enticing aromas of an artisan bakery, and its exquisite mouthfeel. The distillery also recommends their organic whiskey, ‘Gaia’, which pairs nicely with smoked Gubbean from County Cork. This pairing is favorable as the whiskey offers delicious notes of roasted hazelnut that contrasts perfectly with the smoked cheese.
The Best Spots to Grab a Beer After Running the Boston Marathon
You’ve crossed the finish line near Copley Square after a grueling 26.2-mile run, while hundreds of thousands of spectators watch. How are you deservedly celebrating?
Probably with plenty of water or loading up on carbohydrates lost to running up Heartbreak Hill.
Both of those would be a great idea, according to experts. You especially want foods with carbs, like pasta or a veggie burger.
But what about a beer? A celebratory post-marathon beer, for some runners anyway, is essential to the experience of finishing a run. It’s why you’ll sometimes find beer tents at the finish lines of races and triathlons.
Some running groups, like the Boston Hash House Harriers, build their trails around bars. “Not only does a cold beer taste fantastic after a run, it’s actually been scientifically proven to rehydrate just as well as water,” said runner Beeeezz, who asked to go by their trail name.
The study they’re referring to is one published by Frontiers in Nutrition that found low-alcoholic beer and non-alcoholic beer rehydrated people post-exercise comparably to water, though its researchers said more studying is needed. Another study from Medicine & Science in Sports & Exercise found that the consumption of non-alcoholic beer after a marathon helped reduce post-race inflammation.
To be clear, most experts would say that having too many beers — especially those with an ABV of 5% or higher, which is most beer available — is not the best method of recovery post-run. And you should definitely have plenty of water and carbohydrates before downing a few pints, nutrition counselor Nancy Clark told Boston.com in 2018.
But when it’s time to celebrate after one of the world’s major marathons, enjoying a cold beer responsibly and perhaps choosing a lighter drink is the way to go.
Where can you find the perfect place for that post-race drink? Boston.com is curious to hear from former Boston Marathon participants who cooled off with a beer after the race, runners who have plans for this year, or Bostonians who have recommendations for our athletic visitors.
We’re interested in which bar you suggest, and what type of beer you’re ordering. These bars should be in the vicinity of the finish line – walkable or possibly a brief T ride away from Copley Square.
Assist us, and we’ll compile a guide for a beer bar-hopping tour on race day.
Stay up to date on the latest food and drink news from Boston.com.
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Australia Urges Businesses to Diversify Amidst China’s Wine Tariffs
The Chinese Ministry of Commerce announced on Thursday that it would lift punitive tariffs on Australian exports.
Australia’s government has warned businesses against relying solely on China for their economic success after Beijing decided to scrap heavy tariffs on Australian wine exports this week.
Assistant Minister for Trade Tim Ayres said trade diversification was “absolutely critical” for Australian businesses and the government would be working with wine producers to “diversify their trade markets.”
The Importance of Double Straining Your Whiskey Sour Cocktail: An Insight
If you’ve been experimenting with mixed drinks at your personal bar, it’s worth considering adding a classic frothy whiskey sour to your cocktail list. Dating back to at least 1862, this is one of the earliest cocktail recipes still in circulation. The whiskey sour, with its many variations, offers a fantastic baseline for those wanting to further their bartending skills or impress friends at the next mixer.
You can make whiskey sours by first shaking the required ingredients without ice in a cocktail shaker. Following this, you add ice, shake it again, then strain the mixture into your serving glass. This technique not only merges the ingredients but also builds a foaminess intrinsic to the whiskey sour. The shaking process creates the trademark ultra-smooth texture of this cocktail. Ice is a welcome addition to the shaker for texture but avoid over dilution by stray ice bits in the final cocktail. Drinks like whiskey sours are typically strained twice for this very reason, ensuring fruit pieces or errant ice are excluded.
Read More: 13 Essential Liquors for Your Home Bar
Even beginners will find it challenging to mess up a whiskey sour, but mastering the basics will surely delight you and your friends. Try your hand at the fundamental recipe before adventuring into special variations like the orange liqueur-infused fancy sour, or the New York sour crowned with a float of red wine. Some whiskey sour recipes even incorporate egg whites for an added lush consistency. Whatever recipe you opt for, always remember to double-strain your cocktail. Excess ice can gradually alter the taste the longer it sits in a glass. Here’s to enjoying consistent flavor from the first refreshing sip to the finishing swallow.
Keep in mind that the double-straining technique doesn’t apply only to whiskey sour recipes. Pieces of muddled fruit and freshly squeezed citrus are excellent flavor enhancers for many drinks made at home, but added ingredients can result in unwanted floaters that end up in your cocktail glass, a less-than-ideal aesthetic for the smoothest cocktails. Take the extra effort and double-strain your concoctions, and your drink-mixing game will be instantly up-leveled.
Read the original article on Tasting Table