March 2024 132
Unexpected Treats at SXSW: Billboard and Smirnoff Smash Vodka Soda Include Cardo Got Wings, Pickleball and More!
Even through some cloudy weather, Billboard and Smirnoff Smash Vodka Soda brought the unexpected together to SXSW 2024.
For the annual collision of music, tech and entertainment, Billboard touched down in Austin, Texas for our annual takeover, which included the Pickleball Experience in celebration of the new Smirnoff Smash Vodka Soda launch. At a streetside location on Rainey Street, +21 festival-goers took to the court for gameplay, grabbed free swag, bites from local food trucks and had the opportunity to try the new line’s new flavors. The merging variety of options include Watermelon Lime, Pineapple Orange, Strawberry Dragonfruit and Raspberry Peach.
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On the court, a referee led the pickleball action, while a crew of Smirnoff Smash Vodka Soda brand ambassadors and bystanders cheered on the players. When it came to tunes, a roster of star-studded DJs provided some high-energy pop and hip-hop classics to keep the momentum at an all-time high. Cardo Got Wings, the hitmaker to staples from Drake and Travis Scott, even encouraged folks to raise their cans and celebrate the festivity. Additional DJ/producers included Texas-based collective, The Chopstars, featuring DJ Hollygrove, DJ Slim K, DJ Candlestick and OG Ron C, who made their way to the courts for some competitive action.
At the Pickleball Experience, attendees also had the chance to win tickets to Billboard presents THE STAGE concert series at the Moody Amphitheater. Over at the venue, Smirnoff Smash Vodka Soda set up shop with a specialty bar, samples and custom cocktails like the Smirnoff Mule and Smirnoff Texas Lemonade. Cardo performed at the opening night, showing more love to the brand with the variety of flavors on his DJ rig and plenty of hits to keep the crowd dancing.
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Experience Musical Aged Whiskey Named after Jewish Pirates: A Unique Taste in North Jersey
A lot is going on along Main Avenue in PASSAIC.
Near one end, anticipation builds as a rooftop bar is set to open soon. Yet, at the entirely opposite end, closer to Park Place, the city is celebrating the opening of its first-ever boutique whiskey distillery and tasting room.
The brain behind the pioneering ExquisiteSip Distillery and Lounge is none other than Binyomin Terebelo. This man is a rabbi, a master distiller, and has an experience of a retired moonshiner. In his free time, he indulges in chronicling stories of Jewish pirates while effectively running his fully-fledged distillery- the Terebelo Boutique Distillery, nestled in Utica, New York.
Recently, Terebelo found some time to speak about his love for whiskey, his plans of setting up a local distillery, and a lot more, right from the cozy and compact tasting room located on Main Avenue.
Does the type of music you play affect the aging process of whiskey, such as heavy metal tunes from Metallica or peaceful strains of classical melodies?
As Terebelo points out, the result hinges on the specific character of the whiskey you aim to achieve via what is known as sonic barrel aging.
The concept of incorporating music and sound vibrations into the spirit’s aging process is something that various distilleries are presently trialling. Certain connoisseurs argue that this method of sonic aging is beneficial for spirits that mature in wooden casks, such as whiskey, brandy, and bourbon. However, the process does not yield results for vodka or gin.
Soundwaves emanating from heavy metal music, Metallica’s for instance, are thought to impel the whiskey further into the oaken barrel staves. It is interesting to note that Metallica has its own whiskey brand, named Blackened, that employs its music to invigorate the spirit in the barrels.
Terebelo discussed the calming influence of sound waves, particularly from classical music, on whisky stirring gently.
Classical music is employed at the Terebelo Boutique Distillery in Utica, not so much the “1812 Overture,” but more akin to waltz dance tunes. It causes the whisky to move softly inside the barrels, lightly grazing the wooden staves.
Regardless, the whisky and alcohol’s maturation process is aided by the movement generated by sound waves, as they mellow during evaporation.
Terebelo explained, “Wood is porous.”
His whiskey exhibits a very smooth character, with minimal burn, and provides differing finish flavors based on the specific type of keg used, which include those from tequila, mescaline, and rum.
The tasting facility located on Main Avenue was inaugurated on March 10. Currently, tastings are conducted only by prior appointment. Once Terebelo acquires the New Jersey license, which he anticipates soon, he will have more freedom to expand operations. As he explains, his business has already cleared most regulatory hurdles. He currently holds the federal license and a local certificate of occupancy, and is awaiting the state’s approval for his craft distillery license within the coming few weeks.
In the meanwhile, Terebolo is engaged in scouting for a suitable location in New Jersey to set up a craft distillery. A New Jersey-based facility would facilitate easier access to New York City bartenders and make it convenient to market his product in the Garden State. Distillery-related laws in New York and New Jersey vary significantly, often posing challenges to the business.
Terebelo also opined that obtaining a Jersey license would provide him the leeway to experiment with an array of distilling techniques.
“If someone comes with something I’ve never heard of before, I say, ‘Let’s try it,'” Terebelo said. His confidence in trying new things comes from a long family history in the distilling business.
Terebelo said he has been distilling since he was a child, playing around with a still in his parents’ Lakewood backyard as his grandfather cheered him on. His grandfather Seymour knew what he was doing, as he was involved in rum-running in Detroit during Prohibition.
“He’d walk around with a bottle in his baby carriage during Prohibition in Detroit” to avoid police, Terebelo said. “He’d say they’d go after everything else, but they never hit the baby carriages.”
The family’s distilling days can be traced back to Belarus in Eastern Europe, where Terebelo’s great-great-grandfather Eliezer made spirits. He taught his son Binyomin, Terebelo’s great-grandfather, the process, and he brought it to the United States and passed it on to Grandfather Seymour.
That’s where there seems to be a break in tradition.
Seymour’s son, who is Terebelo’s father, chose another route, that of a rabbi. Terebelo combined the two.
“Until my father, they all had stills,” Terebelo said. His father’s first still came when he had a mechanic weld one for him.
“Dad was passionate about my distilling,” Terebelo said.
On account of the fact that New York law mandates that all liqueur products bear a name, Terebelo drew inspiration from an era in Jewish historical past that’s obscure: the era of Jewish pirates in the Caribbean.
Jews of Spain who were seeking to escape the Inquisition found solace in Jamaica where they set up a colony. Subsequent capture of the island by the British marked the emergence of Jewish sea robbers.
In his collection, Terebelo has a pair of whiskeys, the Yaakov Koriel and the Blauvelt, carrying the names of noted pirates.
High-spirited Terebelo looks forward to obtaining his distillery license in New Jersey. When that day comes, he will possess the liberty to conduct walk-in tastings and to produce local whiskey.
Only a few stores carry his New York whiskey. It can be found at Total Wine and More in Union, The Vineyard and Wine on the Nine, both in Lakewood, and Passaic’s Cork & Barrel, in Brook Haven Mall.
This article originally appeared on NorthJersey.com: Try whiskey in Passaic tasting room made by a rabbi, aged with music
Anticipated Summer Opening of New World of Beer Bar & Kitchen Franchise in Jacksonville
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The Downfall of Paradise Rum and Heka Group: A Look Into Company Collapses Within the Past 12 Months
The fall of more
The fall of more
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Celebrating the Michigan Beer that Earned Its Own State Holiday
Bell’s Oberon
There are a few things that can signify that we’re finally headed into Spring: flowers blooming, pollen covering everything, and if you’re in Michigan, Bell’s Oberon Day.
Bell’s Oberon Day is officially Monday, March 25th. An official holiday in Michigan (seriously, governor Gretchen Whitmer declared Oberon Day an official holiday in the state in 2022), the day marks the unofficial start of Spring, but the official day that Bell’s wheat ale, Oberon, is available. At a time of the year when Michigan can still be quite cold and dreary, the day is an opportunity to celebrate the warm weather and sunny days ahead.
While the best place to celebrate the big day is arguably Bell’s Eccentric Cafe in Kalamazoo, Oberon Day events are happening around the United States from Washington State to North Carolina. You can check out a full list of the events Bell’s knows about here to find one near you.
Drinkers celebrating Oberon Day
“What I love so much about Oberon is it has such an intense and deep meaning for many people,” says Bell’s Executive Vice President Carrie Yunker. “People have tattoos of this brand. That’s how beloved it is.”
That Oberon Day distinction came in 2022 as part of the beer’s 30th anniversary, although the brew wasn’t always called Oberon.
Bell’s brewery founder Larry Bell, on a quest to create the perfect summer beer, originally named the beer Solsun. The name is a nod of sorts to the word saison, which the beer was modeled after. The beer uses Belgian male and German hops, but American yeast.
Back in 1992 when Solsun officially made its debut, the beer offered something that wasn’t really available in the American market, and it was a hit, especially locally.
Bell’s Oberon on the bottling line
The beer officially changed its name to Oberon in 1996. As legend has it, a local sorority had used the logo on a rush T-shirt, prompting Bell to trademark the name. When he filed the paperwork, another brewery with a beer called El Sol opposed its name, claiming it was too close to theirs. Rather than fight it out in court, he instead changed its name to Oberon, a nod to the character in William Shakespeare’s Midsummer Night’s Dream.
And the rest, as they say, is history.
Now the beer comes in more than just its standard version. This year Bell’s plans to release Oberon Sunshine, a new shandy version that will be released in 12 packs that include three different flavors: Cherry Limeade Shandy, Lemonade Shandy, and Tropical Shandy.
On tap at the brand’s official party, where thousands are expected, will also be a number of variants of the classic beer including a Strawberry & Cream Oberon, Yuzu Oberon, Peach Jalapeño Oberon, and an Orange Vanilla Oberon. Rumor has it they’ll also be Oberon slushies available.
Oberon Day Celebrators
And they’re also bound to go through a ton of Oberon. Last year the Eccentric Cafe reportedly went through an astounding 91 kegs of the beer on Oberon day alone, equating to over 11,000 pints.
Oberon will be available from March until September except for in Florida and Arizona where it is available year round.
Lynyrd Skynyrd’s Whiskey Signing Event Draws Huge Crowds
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MACON, Ga. — Individuals gathered in Macon to receive a whiskey bottle signed by Lynyrd Skynyrd’s members on Sunday.
The signing event occurred from 12 p.m. to 2 p.m. at the Macon Beverage Outlet located on Arkwright Road.
Band members Johnny Van Zant and Rickey Medlocke were present to sign bottles of the group’s official whiskey, known as Hell House American Whiskey.
The band launched this whiskey in 2023, coinciding with the commemoration of their debut album’s 50th anniversary.
Hell House Whiskey pays homage to the famous cabin where they crafted countless legendary songs, Hell House Cabin.
‘This meticulously crafted whiskey invites enthusiasts from all walks of life to savor a distinctive blend of flavors and a smooth, rich finish, reminiscent of Lynyrd Skynyrd’s signature sound,” a press release about the whiskey said.
You can also find the whiskey on Hell House’s website.
“It’s about the legacy of Lynyrd Skynyrd and what it stands for, what the fans are all about. There’s nothing like getting out there, playing a great show with Skynyrd, seeing people love this music, and now being able to raise a glass of our very own Hell House Whiskey together. It’s a toast to the timeless spirit of rock and roll,” Van Zant said in the release.
There were approximately 50 attendees at the signing event.
The duo explained their choice of name, believing it would hold a cool vibe when someone orders their whiskey at the bar.
There is a scheduled performance by the band at the Atrium Health Amphitheater on the upcoming Sunday.
During the signing event, band members revealed they haven’t yet seen the amphitheater, but they’re eager for their upcoming performance in Macon.
Professional Tips to Enhance the Quality of Your Cheap Vodka
Not all vodka is created equal. There are plenty of brands that fall short on quality compared to their more esteemed counterparts. With this in mind, we consulted Molly Horn, the cocktail strategy and spirits education manager at Total Wine & More. Drawing on her vast knowledge, Horn has some tips for improving a subpar bottle of vodka, starting with how to store it.
According to Horn, keeping the vodka in the freezer can “enhance the texture” of it. Freezing vodka changes its consistency, making it thicker and therefore improving the richness that signifies a good vodka. Horn’s next suggestion is to incorporate the subpar vodka into a flavorful cocktail. “Mixing it into Bloody Marys, Screwdrivers, Greyhounds can counterbalance it,” she advises. Note that an ideal Bloody Mary recipe includes robust ingredients like Worcestershire sauce, kosher salt, and black pepper. These flavors can potentially disguise and soften the harsh qualities typically found in cheaper vodka, making it more palatable.
Read more: 10 Of The Healthiest Beers You Can Drink
Lastly, for those vodka brands that are exceptionally harsh on the palate, these do pose quite a challenge. However, Horn suggests employing the freezer-storage method and mixing the vodka with strong flavors. For example, when making a Bloody Mary, infusing the vodka with bold ingredients such as black pepper, jalapenos or even habaneros, is recommended. The strong, spicy flavors can overpower and divert attention from the low-quality vodka, leading to a much more pleasurable drinking experience.
If these ingredients strike you as too outlandish to include in an alcoholic beverage, remember that Bloody Marys can be garnished with cold pizza, as well as pepperoncini, shrimp, and beef sticks. If that seems like a bridge too far, stick with the spicier ingredients. Hot peppers and other forms of spice can obscure flavors, which might be a good thing if you’re struggling with an aggressively bad bottle of vodka. Of course, being selective about the vodka you buy is the best course of action.
With so many great vodka brands to choose from, finding the right bottle is often challenging. To this end, Molly Horn offers some helpful pointers on how to identify a subpar vodka to avoid buying it. She recommends checking out “what the base material is or where the water is sourced from” when trying to determine quality. For instance, some brands use sugar beets instead of potatoes or corn, which can lead to quality issues. However, Horn encourages vodka enthusiasts to sample brands whenever possible.
When sampling a vodka, pay close attention to the texture. Molly horn explained, “If the texture on the palate is harsh and leaves your mouth feeling like it was stripped, it’s likely not the highest quality vodka.” Conversely, good vodka has a smooth texture and may even impart a minor sweetness, as opposed to that notorious stinging sensation that accompanies lower quality brands of booze. With Horn’s advice, you’ll never suffer through a harsh bottle of vodka again.
Read the original article on Daily Meal.
Humorous Blind Date Experience: Hiding Rum Slushies-induced Brain Freeze
Jordy (left), 29, a graphic designer, meets Luke, 30, a design consultant
What were you hoping for?
To meet someone who’s up for a laugh.
First impressions?
Good. He was chatty, had interesting opinions and suggested sharing food.
What did you talk about?
Our jobs in design. Family. The Velvet Rage. Gays. Luke being a film extra. Beyoncé. Living abroad. Languages (Luke speaks Spanish so he carried us through the food ordering). Exes. Turning 30.
Most awkward moment?
We both thought we’d already ordered when the waiter came, because we’d revised the menu so heavily with each other. Also, when the lights came on at the last bar.
Good table manners?
Very good – he topped up my wine. There was a spillage later on, but we were both a bit drunk by that point.
Best thing about Luke?
He’s up for a good time and very open to different points of view.
Would you introduce Luke to your friends?
I would. He’s easy to get on with and they’d have a lot in common. It sounds like we go to the same kind of clubs.
Blind date operates as the dating column for every Saturday, pairing two strangers for an evening of drinks and dinner. After their encounter, they share their experiences by answering a series of questions. Each week, both daters are photographed prior to their date. The feature, along with the picture, is published in the Saturday magazine and online every Saturday. Dating column has been running since 2009 – to find out how it all comes together, you can read all about it here.
What questions will I be asked?
We aim to learn about your age, location, job, hobbies, interests and what kind of individual you hope to meet. If you believe there are more things we need to know about you, please feel free to share.
Can I choose who I match with?
No. Remember, it’s a blind date! However, we do take into account the information you provide regarding your preferences and interests – the more details you give us, the likely it is that we can make a good match.
Can I pick the photograph?
No, although, rest assured, we always select the most flattering pictures.
What personal details will appear?
Only your first name, your job, and your age will be made public.
How should I answer?
Honestly
but respectfully. Be aware of how it will appear to your date, and the fact
that Blind date has a wide readership, both in print and online.
Will I see the other person’s responses?
No. There may be edits made to both your responses and theirs for various reasons, including length, and more details may be requested from you.
Will you help me find The One?
We’ll give it our best shot! Marriage! Babies!
Can I participate in my home town?
Yes, if it’s in the UK. While many of our applicants are from London, we’re always open to hearing from individuals residing elsewhere.
How to apply
Email blind.date@theguardian.com
Describe Luke in three words
Intelligent, friendly, fun.
What do you think Luke made of you?
Knows nothing about wine.
Did you go on somewhere?
Yes, a queer place and then a bar. We went back to mine for a drink after that.
And … did you kiss?
We did.
If you could change one thing about the evening, what would it be?
That it was a Tuesday – and the hangover the next day.
Marks out of 10?
9.
Would you meet again?
I would. We swapped numbers, so let’s see.
What were you hoping for?
A hot date with someone who shares my ambition to feature in the Guardian’s “most viewed” section.
First impression?
Handsome, smiley, pretty eyes.
What did you talk about?
The horrors and struggles of being gay. The joys and thrills of being gay.
Most awkward moment?We both got brain freeze from the rum slushies but tried to hide it. And I spilled mine all over the table.
Good table manners?
We shared everything. It was like that scene from Lady and the Tramp.
Best thing about Jordy?
He is easy to chat to and he’s up for a good time. I love that he can navigate situations and varying depths of conversation so easily. Also (checks notes) he’s handsome, smiley and has pretty eyes.
Would you introduce him to your friends?
I would. They’d like him.
Describe Jordy in three words
Attractive inside’n’out.
What do you think Jordy made of you?
Someone that can speak Spanish (I seriously cannot).
Did you go on somewhere?
We went to a new queer space, then to a bar where we got the aforementioned slushies, before a final drink back at Jordy’s.
And … did you kiss?
We did.
If you could change one thing about the evening, what would it be?
I wouldn’t have spilled my slushie.
Marks out of 10?
10.
Would you meet again?
Yes. I think we said we’d see each other at a gay club night.
Luke and Jordy ate at Parrillan Borough Yards, London SE1. Fancy a blind date? Email blind.date@theguardian.com
Seaswept Wine Blend: The New Favorite for Gen Z Drinkers
Seaswept is a new Sauvignon Blanc and Pinot Grigio wine blend that boasts an 11.5 percent ABV.
Sauvignon Blanc and Pinot Grigio seem like two varietals that should have always hooked up and gotten together.
And now, they have, in Seaswept, an exciting new wine blend from Josh Cellars.
“We felt there was an opportunity to refresh the rules of wine by creating a crisp and easy-sipping wine,” says Wayne Donaldson, global head of production, Deutsch Family Wine & Spirits, which owns Josh Cellars. “That’s why we decided to utilize California’s lightest white varietals, Sauvignon Blanc and Pinot Grigio.”
The two wine varietals complement each other beautifully, according to Donaldson. The Sauvignon Blanc contributes a crisp minerality and vibrant citrus aromatics, while the Pinot Grigio adds a softer, even cooling sensation. When blended together, they produce a light-bodied, refreshing wine that’s an ideal accompaniment to a summer daytime gathering with friends.”
The laid-back vibe is precisely what Josh Cellars aims to achieve with Seaswept. “This wine could sit well with other lively beverages that have gained popularity among the younger generation,” Donaldson explains. “We saw a chance to rewrite the wine rules by creating a crisp, smooth-sipping wine that can match other high-energy, social drinks that are currently in vogue.”
The grapes are all procured from the cooler regions of the Sacramento delta. “The cool nights and afternoon breezes provided perfect growing conditions, paired with access to varying soil types such as sand, clay, loam, granite, volcanic ash, seabed soil, and river-run gravel,” Donaldson elaborates.
Seaswept is particularly targeted at the younger demographic, adds Dan Kleinman, Chief Brand Officer at Deutsch Family Wine & Spirits.
Josh Cellars carried out an exclusive Occasions Framework Study, involving over 25,000 participants, reveals an interesting revelation about the drinking preferences of the younger generation. The study suggests a stark difference in the energy and mood associated with their drinking activities.
Addressing this, Kleiman states, “If we plan on capturing the attention of Gen Z drinkers, particularly during their ‘hanging out’ moments, we must present alternatives that are both lively and enjoyable.” On the contrary, wine has always been considered formal and not at all reflecting these attributes, in the perspective of these young consumers.
Seems like Josh Cellars has a strategic plan to combat this perception. Kleiman informs that by banking on their approachable nature and innovative spirit, they aim to bring forth an experience through Seaswept that mirrors the simplicity and joy of beach day. This positions their new low-alcohol wine as an outdoor beverage of choice during warm seasons, closely aligning it with the likes of seltzer, RTD, or beer.
Kleiman expects this venture to broaden their customer base with younger wine aficionados, primarily since this wine actually resonates with the high-energy events typical of this generation.
“For example, Seaswept is presented in a way that resonates more with other beverage alcohol categories that emphasize refreshment, like spending the day at the beach or hanging out with friends in the afternoon,” says Kleiman.
Because Seaswept is “the ideal festival drink,” Josh Cellars is launching an extensive experiential tour at popular music festivals across the country. “This will keep pace and engage our target audience at their comfort zones,” says Kleiman.
Centennial Wine Producer Crafts Rioja Wine From Ancient Vines
Old grape vine in Rioja, Spain
The tiny, precious hands of the little girl were shaking as she clung to the trunk of a young Tempranillo grape vine. Her grandmother guided the dirt into the hole, securing the new vine’s place in their family’s lineage. The process, a time-honored tradition shared from grandmother to granddaughter, was both a journey through the past and an investment in the future. The girl appreciated the strength and gentleness in her grandmother’s weathered hands, a testament to years of laboring in the vineyard and nurturing her family. She aspired to inherit these superhero-like attributes, epitomized by her amazing grandmother.
Old vine in black and white
In 1882, the wine region of Rioja, Spain, witnessed a sudden rise in wine sales due to an unfortunate circumstance. The vineyards in France were severely affected by a crop pest, phylloxera, which led the French producers to turn to the Spanish wines of Rioja. Taking advantage of this situation, the families of Rioja increased the production of their beloved native Tempranillo red grape variety. The grandmother narrated these exciting times to her little granddaughter, sharing stories of their ancestors’ hard work finally gaining recognition. She also instilled hope of a brighter, prosperous future that wouldn’t be just a mere dream, but her granddaughter’s reality.
By the year 1893, the pest phylloxera had reached Rioja, attacking and feeding on the roots of the cherished Tempranillo grape vines. This had a dire impact, stunting the growth and killing some of the vines. With this devastating event, the hope for the region nosedived. A young lady of 18 years was left to herself as the lone guardian of their small vineyard following the death of her grandmother from immense stress. Faced with the likelihood of having the vineyard replaced with grain plantations by her parents, she pleaded to no avail for the preservation of a cherished vine she’d planted with her grandmother, her only vivid memory of time spent with her. A local young man, who’d shown interest in her for years, stepped in during this crisis to console her, eventually asking her to marry him and move to Madrid for a shot at better opportunities. Overcome by grief and disappointment, she accepted his proposal and went to Madrid, dousing the hope of ever returning home.
In the meantime, a man by the name of Ramón Bilbao from Etxebarri, a small town located around 60 miles north of Haro, the major town in Rioja, made the move to Haro to set up his own business. Risky as it was owing to the previous devastation from phylloxera, he decided to open a grain warehouse as well planting vines in the year 1914.
Entry into Ramón Bilbao estate
Following the death of Ramón in 1929, five years after the establishment of the winery Bodega Ramón Bilbao, his ambition was fulfilled by Enrique, his son. Enrique successfully continued his father’s legacy, turning Bodega Ramón Bilbao into a successful wine producer in Rioja which celebrated its 100th anniversary. The winery not only owned its vineyards, but also worked hand in hand with multiple-generation grape cultivators in the area to broaden their grape source base to a wide range of small plots. Notable among these are their 80 to over 90 year old Tempranillo grape vine plots. Their wine, Mirto, stands as the perfect showcase of this beautiful collaboration.
Harvesting the grape bunches by hand
The first vintage of Mirto was in 1999, when the technical and general director, Rodolfo Bastida, joined Bodega Ramón Bilbao. He had been walking through the vineyards with a local grower in the sub-region of Rioja Alta, discussing the 1999 vintage, and the grower said to him, “Año de mirto año de vino,” which translates into English, “year of myrtle, year of wine.” Then he pointed to all the myrtle plants growing on the edge of the plot. It is a local expression that means thriving myrtle plants are an excellent sign for the vines and when the myrtle is great, the wine will be great. So Rodolfo decided to make a 100% Tempranillo wine sourced from multiple old vine plots and call it Mirto and the 1999 Mirto was a lovely wine out of the gates and after many years of cellaring, still impresses.
Mirto is just one of the projects that Rodolfo is spearheading as Ramón Bilbao founded a winery in 2019 called Lalomba (translating to hill), which is devoted to the exploration of a single vineyard estate called Lalinde which is located on a hill in the most eastern sub-region named Rioja Oriental. A section of the vineyard makes an ultra-premium rosé wine that is a field blend of the local red Garnacha grape and the white Viura grape made from vines that are almost half a century old. It makes a concentrated rosé wine with lots of freshness and minerality that improves with age.
Rodolfo Bastida
Rodolfo, a Rioja native, stands as the third generation in his family to follow the path of winemaking. He feels a sense of completion in spending the greater part of his time in the vineyards, reminiscent of the 1800s when local winemakers resided amongst their vineyards. With the advent of professional wineries, a shift occurred. His grandfather, who like many others, spent his days in labs, wearing a white coat, rigorously testing samples to ensure the marketability of the wines. His father split his time between the lab and the vineyards, marking a resurgence of appreciation for winemaking as a symbiosis between tradition and technology.
The narrative shifts back a century, to a young woman who parted with her roots in Rioja during the late 1800s in pursuit of her destiny. By 1938, she was already a grandmother, a widow amidst the throes of the Spanish Civil War, left alone to fend for her daughter and granddaughter. In a desperate plea for help and connection, she seeks to journey back to her roots, sending word to her estranged parents through a friend headed to Rioja.
Returning to her childhood home, she is greeted by her parents who have revived their connection with the land, replanting their vineyards. Their actions speak volumes, as they take her through their emotions and day-to-day lives without exchanging a single word. The poignant moment arrives when the mother invites her daughter and granddaughter to plant grapevine saplings with her, welcoming them back into the cradle of family tradition without a word of reproach. On this day, forgiveness goes unsought.
The connective threads of these narratives weave through the vineyards that Rodolfo Bastida treads daily, shaping the wines he crafts for Bodega Ramón Bilbao. They are tales that commemorate the generations who came before him while driving his mission to honor their stories.
Lineup of Ramón Bilbao Mirto wines
Lalomba by Ramón Bilbao
2017 Lalomba rosé wine by Ramón Bilbao
2017 Lalomba, Finca Lalinde, Monte Yerga, Rioja Oriental, Rioja, Spain: A blend of 90% Garnacha and 10% Viura from the single vineyard estate named Lalinde. A stunning rosé with a pale pink color with highlights of copper with grapefruit and lemon zest aromas with creamy lemon meringue and candied violet flavors on the palate with bright acidity and intense minerality.
2022 Lalomba, Finca Lalinde, Monte Yerga, Rioja Oriental, Rioja, Spain: This unique rosé is a blend of 90% Garnacha and 10% Viura. It hails from Lalinde, a vineyard estate perched on the slopes of Yerga mountain range. The wine dazzles with its smoky minerality, an aromatic bouquet reminiscent of wildflowers, and delicious flavors of mixed berries and juicy, white peaches. It leaves a refreshing aftertaste, hinting at the sensation of wet river stones.
Mirto by Ramón Bilbao
1999 Ramón Bilbao ‘Mirto’ Villalba, Rioja Alta, Rioja, Spain: This complex wine is made entirely of Tempranillo. It is sourced from vineyards around the village of Villalba, near the town of Haro. These vines are approximately 70 years old. The nose is multi-layered, featuring smoldering cigar, fresh tobacco leaf, a touch of bacon fat, and broken earth. Your palate is greeted with rich blackberry flavors entwined with exotic spice, all smoothed out by very fine tannins.
2006 Ramón Bilbao ‘Mirto’ Villalba, Rioja Alta, Rioja, Spain: This variant also 100% Tempranillo and drawn from the same vineyards around Villalba village, only this time, the vines are closer to 80 years of age. The nose is delighted by beautiful fruit aromas tinged with hints of licorice and fresh herbs. The palate succumbs to the fleshy flavors of black cherry fruit coupled with a broad body.
2010 Ramón Bilbao ‘Mirto’ Ábalos, Rioja Alta, Rioja, Spain: 100% Tempranillo. It comes from plots in the village of Ábalos near the town of Haro with old vines around 80 years old. Wafting notes of espresso and cocoa nibs entice with its delicious aromas, plush texture, generous fruit flavors, and complex cigar boxes and tar notes.
2016 Ramón Bilbao ‘Mirto’ Cuzcurrita, Rioja Alta, Rioja, Spain: 100% Tempranillo. From plots in the village of Cuzcurrita near the town of Haro with old vines over 90 years old. An enchanting bouquet of violets on the nose with delectable blueberry tart flavors on the palate with very silky tannins that are finely sculpted and has a long, flavorful finish.