May 2024 115
Introducing Vodka Cruiser’s Newest Liqueur Range
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Vodka Cruiser has declared its latest line of liqueurs, Vodka Cruiser Flavours, available in three tastes namely Wicked Watermelon, Bangin’ Boysenberry and Punchy Passionfruit.
Monique Di Gregorio, the Marketing Manager of Vodka Cruiser, intimated that the new line is a strategy for the brand to widen its scope.
She stated, “Our pre-mixed range is what has made us renowned, but it is time for our fans to add their personal touch to how they fancy Vodka Cruiser Flavours. We’ve invaded the spirits aisle, providing more alternatives for patrons looking for a flavourful mixed drink or to enhance their cocktail productions.”
The vodka-rooted liqueurs can be enjoyed over ice, paired with a mixer, or used as a spritz base according to the suggested servings.
“There’s something for everyone, whether you’re looking for something to pair with a pantry staple like soda water or lemonade, or jazzing up a punch to make a crowd pleaser. Our customers have told us they want to see innovation like this and we are delivering,” Di Gregorio added.
Vodka Cruiser Flavours have an RRP of $35 for a 700mL bottle, with an ABV of 20 per cent.
Demystifying Sommeliers: Essential Tips for Engaging with Wine Professionals for Enhanced Experiences
Confronting a sommelier at your dining table often causes a significant degree of vulnerability and self-doubt among many fully-fledged and usually assured adults.
No matter how frequently you consider wine, whether daily or just during special occasions, wine retail sellers and sommeliers should serve as the initial point of consultation for anyone faced with decisions regarding wine. In essence, these wine experts exist for the sole purpose of aiding consumers in comprehending wine bottle labels and menus. The more proficient ones dedicate several years to studying wine just to be able to suggest the impeccable pinot noir or recommend pairings for exotic foods.
What then, causes us to freeze when a sommelier comes over with the wine menu and a handful of pleasant inquiries? More so, how often do you find yourself avoiding your regular retailer despite clearly needing assistance?
According to Torrence O’Haire, the executive beverage director at the Gage Hospitality Group—which operates restaurants like The Gage and Acanto situated around Millenium Park—the social pitfalls enveloping wine can explain this. “There’s a common dread that if you select the incorrect bottle or consume the wrong drink, you’ll appear foolish in front of everyone,” he proclaimed. “Due to fear that the sommelier may belittle them or make them feel embarrassed for not having spent enough cash, many guests choose to avoid communicating with a sommelier.”
Wine professionals understand the unease many feel when talking about wine, but most would gladly alleviate your discomfort. The key is to strike a rapport with them.
The first rule, according to O’Haire, is to find someone knowledgeable about wine with whom you feel comfortable talking. Look for restaurants or shops where the wine experts are interested in building a relationship with you. If they’re not helping you feel at ease, it may be time to find a new place.
Don’t hesitate to discuss your preferences with your sommelier or wine retailer, especially in terms of how much you intend to spend. Your budget is undoubtedly the most efficient way for wine professionals to suggest the right choices.
The prospect of revealing your budget to a date, relative or business associate may seem daunting, but O’Haire notes customers should feel wholly relaxed telling their wine experts how much they wish to spend. Whether it’s $40 or $400, their goal is to ensure you’re happy and satisfied with your choice.
If you ever find yourself perplexed after a conversation with a sommelier or other wine expert, you are not alone. Understanding the language of wine can be challenging due to its complex jargon and the vast differences in how consumers and wine professionals discuss the subject.
Unfortunately, this problem is a two-way street. “As wine professionals, we are so engrossed in wine terminology, we often use unique terms or reference regions and grape varieties that are unfamiliar to most,” explains George Day-Toles, a sommelier, and the beverage and education manager at Verve Wine, a wine shop located in Lincoln Park. “When I’m at home, my husband will often ask me to explain a wine ‘like he’s four years old,'” says Day-Toles.
“However, as a community, and particularly in Chicago, we are striving to demystify the world of wine and make it more accessible. We want our customers to feel comfortable and know that we are truly listening, not merely trying to sell products,” expresses Day-Toles.
The consumers, on their part, also contribute to the confusion by often misusing fundamental wine terms. For instance, one common misunderstanding pertains to whether a wine is dry or sweet. By definition, a dry wine has no perceivable sweetness due it having little to no remaining residual sugar after fermentation. In contrast, a sweet wine tastes sweet because it still retains some residual sugar.
Wine enthusiasts often misuse the term “dry” when discussing wine, applying it to a variety of sensory experiences beyond just its sugar content. The term can be used to refer to the lack of intense fruity flavour, or the astringent quality of tannins—the bitter compounds found in grapes or wood that lend a textural quality and puckering sensation to wine.
Fruity flavours in wine such as cherry, mango, or grapefruit are often mistaken for sweetness, even in the absence of sugar. It is not unusual for wines associated with bold fruity flavours—such as Sauvignon Blanc or Pinot Noir—to be completely dry.
Day-Toles notes, “When a customer requests a sweet wine, I always need to clarify if they refer to a wine with residual sugar when they say ‘sweet’, or if they’re seeking something that is merely fruity and juicy.”
The term “smooth” is another term that tends to create confusion due to its subjectivity. It might be used to describe the overall texture of a wine, implying low acidity or soft tannins. However, consumers often use it to describe various aspects, from the presence of residual sugar to the absence of bubbles or fizz. In the worst case, the term “smooth” may denote a blandness that’s verging on lifeless.
“It’s fine if that’s what they really want,” O’Haire said, but there are a lot of unhelpful wine terms that remind him of a line from the movie, “The Princess Bride.” “You keep using that word, I do not think it means what you think it means,” he quotes.
This communications gap is why sommeliers like O’Haire often opt to wipe the slate clean of wine terminology altogether when interacting with guests, peppering them instead with questions about anything from their current mood to their favorite movie just to establish rapport and openness instead. “Sometimes, the most useful information a consumer is much more basic,” he said. “If a guest tells me, ‘at home we drink a lot of pinot grigio, I love Chablis but I don’t want to spend that much money tonight and I’m having fish for dinner,’ I can quickly triangulate from there,” O’Haire said.
After all, the best wine professionals are more than just wine experts. Sometimes a translator, detective and psychologist too, they’re your most underutilized advocate in getting the greatest rewards from your wine purchases.
Anna Lee Iijima is a freelance writer.
Treat Your Dad this Father’s Day: The Luxury of Aged Rum
Your dad deserves the best. He’s the one who taught you how to tie your shoe, how to whistle, how to drive, and how to cherish a quiet moment at the end of the day while appreciating a drink of something genuinely special. This Father’s Day, consider expressing your gratitude with a bottle of Zacapa ultra-premium aged rum—and maybe something extra that convinces him to share.
These opulent aged rums are an ideal gift for any enthusiast of dark spirits. Regardless if your dad fancies a meticulously crafted old-fashioned or savors the simplicity of a neat pour, aged rum brings a nuanced touch, blending beautifully in cocktails typically made with whiskey. Aficionados of aged tequilas will find aged rums intriguing as well, enjoyed on the rocks or solo.
Initiated in 1976, Zacapa aged rums hail from Guatemala and are crafted by Lorena Vásquez, one of the few female master blenders globally. Vásquez’s process is methodical: firstly, virgin sugarcane is harvested in southern Guatemala and pressed into a syrup used for distillation, introducing the rum’s base flavor notes. Subsequently, the rums are diligently blended before aging them ‘above the clouds’ at 7,545 feet in Zacapa’s “House Above the Clouds”. Here, they develop intricate aromas and flavors from the array of casks they are conditioned in. Vásquez has devised an innovative barrel-aging system known as the “Sistema Solera”, letting the rums circulate through a diverse range of hand-selected casks, formerly used to age whiskey, cognac, sherry, and Pedro Ximénez wines.
The final touch that embellishes every bottle of Zacapa aged rum is a band of petate, artisanal matting woven from dried palm leaves, dating back to the Mayan civilization. Starting from 1999, Zacapa Rum has been providing jobs for Guatemalan communities impacted by challenging times to weave the distinctive petate band. This craft passed down through generations generates income for these families. Presently, Zacapa Rum employs over 700 women to weave the petate bands, which have become synonymous with the aged rum; the brand truly values its association with the community.
Show your appreciation towards your dad for the influential role he played in your life by introducing him to an indulgent aged rum, Zacapa Rum. Zacapa Rum is available for delivery at ReserveBar, or locate a store near you through the Zacapa Rum website. You never know, Dad might reciprocate your gesture with a bottle of your own. Gather inspiration from the subsequent gift pairing ideas with Zacapa No. 23, Zacapa Edición Negra, and Zacapa XO Rum—including a limited-edition decanter by Zacapa Rum and Luar.
Zacapa No. 23 Rum
Gift: Deluxe Guatemalan Chocolate
Delve into the complex flavors of the Zacapa aged rum, encompassing hints of coffee, vanilla, and dried fruits by pairing it with high-quality gourmet chocolate, particularly dark chocolate. The harmonious blend of corresponding profiles, as well as their contrasting nuances, will help accentuate the optimal flavors in both.
Zacapa Edición Negra Rum
Gift: Cut-glass tumblers
An aged rum like Zacapa Edición Negra tastes amazing no matter how you pour it. Serve it in style with some fine, heavy-bottomed cut-glass tumblers—all will bring out the bold, smokey, woody finish that is the result of aging in double-charred oak casks.
Zacapa XO Rum
Gift: Decanter
The intricate subtleties of Zacapa XO Rum, matured in French cognac casks, are amplified when served from a decanter. Zacapa Rum collaborates with Luar in presenting this limited-edition decanter. It is encased in a bespoke sleeve, combining Luar’s opulent custom leather with the distinguished petate weave associated with Zacapa Rum.
Zacapa No. 23 Rum
Gift: Luxurious cocktail shaker
If your dad is a fan of mixed drinks, he’ll definitely appreciate a high-end cocktail shaker as a gift. There are various choices available: from antique brass to glass or even a hand-tooled leather-wrapped shaker. (Putting his initials on it would certainly add an extra touch!) No matter what, Zacapa No. 23 Rum is an excellent choice for a sour, daiquiri, or Zacapa espresso.
Zacapa XO Rum
Present suggestion: Brass spherical ice press
Zacapa XO Rum is best savored neat or with ice. Large ice cubes are a perfect accompaniment as they cool the aged rum without making it dilute too quickly. You can find beautiful brass spherical ice presses which can mold a large ice block into a perfect sphere, the optimal shape to pair with this exclusive aged rum.
The Shifting Boise Beer Scene: Second Garden City Brewery Shuts Down This Month
It’s nearly last call at another Garden City brewery.
Idawild Brewing Co., 5270 W. Chinden Blvd., will close after a final day Friday. It follows the demise of Twisted District Brewing Co., 3840 W. Chinden Blvd.,
which shuttered permanently May 14, citing “economic conditions.”
Calling the announcement “bittersweet,” Idawild provided a different reason for saying goodbye. Owners Matt and Cortni Nader welcomed a child into the world last fall, which reset their priorities.
“We are stepping away to give 100% of ourselves to our family life,”
they posted on Idawild’s Facebook page. “We opened our doors in 2022 with every intention to bring you quality brews for a long, long time, but sometimes, life has other things in store!”
Idawild Brewing will host a farewell party from 2 to 9 p.m. Friday. The brewery plans to raffle off an e-scooter at 8 p.m. Glassware also will be sold starting at 8 — for $2, limit two per person.
The final pours at Idawild and Twisted District are the latest shake-ups in a dynamic Boise beer scene. The Bruery, a boutique brewery from Placentia, California, plans to open a Meridian taproom in late summer. It will be at 1184 S. Silverstone Way, suite 100 — at Eagle View Landing, home to Topgolf off Interstate 84.
Exploring the World of Cross-Country Beer Vending
by: Larry Potash, Lauren Jiggetts
Posted: May 28, 2024 / 08:59 AM CDT
Updated: May 28, 2024 / 08:59 AM CDT
Since 2017, Reggie Duvalsaint has been on a mission to serve beer in every NFL and MLB stadium in the country… he was at the White Sox game yesterday!
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Providence Bar Amps Up Its Whiskey Selection: A Closer Look
The East End in Providence has a lot of the elements you’d expect to find in a whiskey bar: moody lighting, leather chairs, dark wood, and sets of deep blue velvet curtains tied off by golden ropes. The bar has lots of little cubbies, and every inch of the shelves is full of bottles of dark-hued liquor.
The bartenders need to climb onto a ladder or onto the bar itself to reach parts of the restaurant’s collection of more than 400 types of whiskey. The East End was opened seven years ago by Gil MacLean (who also owns Bottles, the popular East Side liquor store), and is getting another wave of investment, including doubling down on their late-night and spirit programs, which boasts far more whiskey varieties than many other watering holes around the city. They underwent a three-week renovation in late 2023, and hired Josh Davis as the tavern’s new executive chef. Davis, who previously worked in kitchens in Boston and Portland, Maine, and most notably served as the chef de cuisine for Portland’s Duckfat, is focused on keeping the bar’s approachable menu in tune with customer demands.
The East End will soon be launching a newsletter for new whiskey drops, and will restart product launch events and whiskey tastings that were more prevalent prior to the pandemic, said Hannah Weaver, a long-time bartender who was promoted to East End’s general manager.
“We’ll hold onto some limited editions for a while, and then release them at the restaurant. It’ll feel like you’re getting a final taste,” said Weaver, who said they have a collection of bottles from the early 2010s that haven’t yet been touched.
As old-as-time cocktails — like the Sazerac, Highball, Manhattan, and Whiskey Sour — surged in popularity in the late 2000s and early 2010s, whiskey bars also made a resurgence.
For a time, it felt like nearly every other bar was part of the craft cocktail renaissance, and “mixologists” were attempting to create their own versions of Prohibition Era offerings. Owners advertised their establishments as “speakeasies,” handlebar mustaches became “in” again, and suspenders became a standard part of the uniform. But many of these places had one thing in common: Much of their identity was built on the 21st century whiskey wave. Those on the outskirts of the mainstream who were working with mezcal or rum were still trying to recreate that whiskey taste — smoky and defined.
Changing tastes, market pressures, and the COVID-19 pandemic pushed whiskey into a downward spiral by 2020, but the decline in sales did not last long. Sales for bourbon, Tennessee whiskey, and rye whiskey rose by nearly 7 percent in 2021 to $4.6 billion that year, according to the Distilled Spirits Council of the United States.
“Whiskey never goes out of style,” said Weaver.
Weaver — who previously worked in bars and restaurants in Seattle, New York, and Detroit — thinks of The East End’s massive whiskey collection the same way the kitchen thinks about its food. “We want everything to be approachable,” said Weaver. “But with our whiskey, we want it to be educational for the pros, and for those who have never really tasted whiskey before.”
Collectors’ editions of whiskey can run into the thousands of dollars. But Weaver said the bar will build a whiskey tasting flight for any budget — starting at $20. “Understanding and appreciating whiskey doesn’t have to be unaffordable,” she told me.
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“At the end of the day, we’re a neighborhood bar,” Weaver added.
This story first appeared in The Food Club, a free weekly email newsletter about Rhode Island food and dining. Already a member of the club? Check your inbox for more news, recipes, and features in the latest newsletter. Not a member yet? If you’d like to receive it via e-mail each Thursday, you can sign up here. Have an idea for a dining guide in Rhode Island? Email RhodeIslandFoodClub@globe.com.
Alexa Gagosz can be reached at alexa.gagosz@globe.com. Follow her @alexagagosz and on Instagram @AlexaGagosz.
Experience San Francisco and Wine Country with Four Seasons Hotels
Outdoor dining at Four Seasons Napa Valley. It’s part of the immersive city-to-country experience … [+]
offered by two Bay Area Four Seasons properties.
It always surprises me when people who love California tell me they haven’t been to Napa Valley. Wine country isn’t just some dreamy Bay Area side trip; it’s a quintessential piece of the culture and economy, shaping the very lifestyle and spirit of the region. Skipping Napa is like visiting San Francisco without seeing the Golden Gate Bridge or biting into a slice of sourdough; you’re not getting the total package.
An immersive new travel experience at two Four Seasons properties brings together the very best of San Francisco and Napa on an itinerary that mixes dining, imbibing, and sightseeing for a one-of-a-kind city-to-country adventure. In just a few glorious days (the length is up to you), the trip lays to rest the idea that the Bay Area is stuck in a downward coil of urban despair and economic struggle, sometimes referred to as the “doom loop.”
Occupying the top 11 floors of a 48-floor tower in San Francisco, the Four Seasons Embarcadero has … [+]
some of the best hotel views in the Bay Area.
San Francisco, known for its history of gold rush settlement, cultural shifts, and tech advancements, has always thrived through challenges and is seeing another resurgence. Evidence of this is visible around the famous TransAmerica building, where a range of new public open spaces are set to open soon, promising new eateries, stores, lounges, activities, and a sky bar.
Not far away, the Four Seasons Hotel San Francisco at Embarcadero is playing a significant role in the city’s revitalization. Sitting on the top 11 levels of a 48-story iconic tower, the hotel reopened in June 2021, after a temporary shutdown due to the pandemic, and offers breathtaking city and bay views. The hotel, one of two Four Seasons establishments in San Francisco, the other located on Market Street, serves as both a retreat from and celebration of city life.
Guests can partake in a cocktail menu offered by Four Seasons Hotel Embarcadero in San Francisco. The hotel also arranges tours with art photographer Adam Jacobs who imparts valuable advice on art photography, best locations for capturing city landmarks and the bay, and how to leverage optimal lighting. For more adventurous guests, the hotel partners with Adventure Cat Sailing Adventures for a 1.5-hour sunset sail from Pier 39 to the Golden Gate Bridge, offering a unique perspective of the city.
It’s a ten-minute walk from the hotel to Quince, a three-star Michelin restaurant that last year opened a more “approachable” salon, featuring an abbreviated tasting menu in an area with comfortable banquette seating. Or you can stay put at the Four Seasons and enjoy a flight of cocktails at the ground-floor Italian restaurant Orafo, which makes its pasta in-house and procures its meats and produce from local farms.
With two pools, two restaurants, a spa and an on-site vineyard and winery, guests don’t need to leave Four Seasons Napa Valley for the total wine country experience.
The city-to-country program kicks off for real with a limousine transfer to Four Seasons Resort & Residences Napa Valley in Calistoga. Open since 2021, the lush and scenic retreat on 22 acres has 85 guest rooms, two pools, two restaurants (including one with a Michelin star), a bocce ball court, a fitness center, an eight-room spa and its own boutique vineyard.
The 4.7-acre vineyard is not merely decorative. It’s integral to the onsite winery, Elusa, which employs organic farming practices. Winnemakers Jonathan Walden and Thomas Rivers Brown work together here to produce a noteworthy range of fine red wines. Guests at the hotel have the luxury of enjoying a comprehensive barrel room and wine-tasting experience without ever having to leave the grounds. This pleasant diversion can nicely precede a dinner at either the hotel’s own farm-to-table restaurant, Truss, or at the only Michelin-starred restaurant in Calistoga, Auro. Chef Rogelio Garcia, formerly of The French Laundry, brings a disciplined, yet whimsical, touch to Auro’s laid-back kitchen. One creative amuse-bouche offering, for instance, is an inventive version of eggnog served in a laser-cut eggshell doubling as a tiny bowl, held aloft by a ceramic chicken leg.
Calistoga is famous for its geothermal hot springs and healing mud baths. When guests visit the Four Seasons spa, they can relax with treatments that incorporate this mineral-rich mud, used in scrubs and massages to detoxify and comfort the body. The spa also offers outdoor misting decks, steam rooms, and quiet lounges that aid in releasing tension and stress. It provides a perfect place to enjoy all the unique beauty and intrigue the Bay Area has to offer, be it bustling city scenes, peaceful countryside views, or a delightful mix of the two.
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DDEC Awards $1M to UPR-RUM for Enhancing Agricultural Collaborations
Puerto Rico’s Department of Economic Development and Commerce, abbreviated as DDEC, rewarded the University of Puerto Rico, Mayagüez Campus, popularly referred to as RUM, with a sum of $1 million. This substantial sum serves as an incentive that seeks to invigorate creative tasks, fundamental and applied studies via the Center for Agro-industrial Innovation and Technology, otherwise known as CITAI. This funding is specifically dedicated to catering to the needs of the local and international agricultural biomes and the value-added food production chain.
This financial incentive promotes collaborations designed to enhance training, bolster technical support provision, foster the development of innovative products, and incubate burgeoning enterprises. Furthermore, it aims to revolutionize CITAI’s governance framework, ensuring its future self-sustainability.
Additionally, part of the grant will be dedicated to procuring modern apparatus and machines, expanding current facilities, and formulating robust contingency plans, as per the institution’s officials.
In a statement, DDEC Secretary Manuel Cidre affirmed the island government’s dedication to continuously formulating and implementing innovative initiatives in the research and development sector. This initiative aims to cement Puerto Rico’s reputation as the Caribbean hub for the agricultural and agro-industrial sectors.
“This is part of its diversified economic development plan that includes the modernization of agriculture and achieving food sustainability,” he noted.
Cidre emphasized that research and development, knowledge creation, commercialization and intellectual property protection are crucial to supporting and maintaining a healthy innovation ecosystem.
“This agreement with CITAI is consistent with our interest in achieving the transfer of discoveries from the laboratory to the market, a key element on the path to innovation and economic vitality. We share the mission of promoting a world-class agribusiness through associations and research that lead to commercialization and contribute to the growth and socioeconomic well-being of Puerto Rico,” Cidre added.
RUM Rector Agustín Rullán-Toro noted that CITAI provides the food and beverage industry in Puerto Rico with the “necessary knowledge, resources and technology to strengthen its position and be more competitive within Puerto Rico, but also to prepare it for exporting, which is one of the activities that seeks to promote an economy that develops the agro-industrial workforce and promotes economic development on the island.”
“This relationship between the RUM and the DDEC can be likened to a seed and fertilizer needed for growth. It is paramount that there’s mutual cooperation among government bodies, academic institutions and industries. This is key to advancing the welfare of all, while also promoting top-tier research in fields that matter to the growth, sustainance and overall development of CITAI,” mentioned Rullán-Toro.
“This collaboration would provide the necessary support for scientists, engineers, and tech professionals to bring their innovative projects to life, which would in turn bolster our economy and society through knowledge exchange, learning and effective implementation,” he further elaborated. “Recent disaster situations have underlined the necessity of local production of food items and the creation of superior infrastructure that can respond quickly to any challenges that pop up, including those of an emergency nature.”
The agreement also highlights the importance of transforming agricultural resources into products with added value, thereby generating more income and job opportunities, along with propelling science, quality standards, and technology.
The focus areas of implementation would include corporate structure, governance and management, facility and equipment provision, marketing and business growth, and programs that boost economic development.
The work plan includes establishing the roles and responsibilities of the talent to be hired, identifying projects and investment, and evaluating initiatives to modernize and optimize infrastructure, thereby increasing the competitiveness of the agro-industrial sector.
Beer Nut: An Insightful Conversation with Todd Sullivan from Progression Brewery
During the summer, we’re going to be talking to local brewers and other beer professionals about what you can look forward to when visiting breweries in our area. We start today with Progression Brewing’s Todd Sullivan.
Progression Brewing Company is located at 9 Pearl St. in Northampton. (George Lenker photo)George Lenker
When you’re hiring a brewer for a new brewery that’s only one city block away from another incredibly popular one that’s been thriving for more than three decades, you’d better make a great choice.
So it’s a good thing Progression Brewing – which in 2018 opened a mere 5-minute walk from the legendary Northampton Brewery – got Todd Sullivan as its head brewer.
Sullivan, who started homebrewing in college at age 18, said he got his start from “the cool kids down the hallway” who had a homebrew set-up and were making beer. While his initial focus in college was commercial art and industrial design, he later decided to expand his horizons and attend the Siebel Institute for Brewing Technology. After seizing the opportunity to refine his skills at a number of Massachusetts breweries, Sullivan was later recruited by Progression owner Drew Starkweather.
In a recent Q&A, we asked Sullivan about his brewing methodology, his preferred beer, and what patrons can anticipate when they come to Progression, among other topics.
Q: Do you have a primary philosophy that guides your brewing process?
Sullivan’s answer to that was short and sweet: Keep it simple. His arsenal of ingredients for making his IPAs only includes about four different malts. He appreciates delving into the subtle differences of malts and hops and assessing how they react when combined. He has witnessed other brewers utilize countless malts in a single brew. He has the ability to readily select malts and modify their quantities, switch out ingredients or adjust the temperatures in order to perfect his brews.
I also approach each beer I design as trying to be the best one on the planet. I will study who is making the best and the highest-rated style, and I will implement my style to make an even better one. I am always after the top dogs.
Q. You are known for your New England-style IPAs. How hard is it to make a bunch of different varieties of a style without repeating yourself? How do you come up with new ideas for new NEIPAs?
In my opinion New England IPA’s are about just a few simple things. Utilizing the perfect hop to achieve the tropical flavors you desire. I love that a hop can have tastes and smells of pineapple, guava, passionfruit, citrus, pineapple within them. It amazes me. Water chemistry is important. Malt is the basic part. I enjoy the right balance of wheat and oats to get a silky mouthfeel without being overly slick.
But the bottom line is keep it simple. Making them different and recognizable in my opinion is not hard. These IPAs are all about the hops. The hops I use taste and smell very differently. Different temperatures and fermentation times will get me vastly different results. More hops, less hops. More oats – it is all about mixing in vastly different amounts of hops to achieve my goals.
Q. What’s your favorite style and why?
My favorite style that we make is our Kolsch. Simple but just perfectly lagered, and it is given the right amount of tank time and cold conditioning to achieve a balance of perfection. I love using pilsner malt to get that crisper bite, and a simple small hop addition gets me where I want to be with this beer. I am a huge fan of lager. Tank space is at a minimum at Progression since we mostly make IPAs. I would love to squeeze a lager tank in there someday.
Q. What’s your biggest challenge as a brewer that you face on an ongoing basis?
Changes. I am part of this group called “angry old brewers” on the internet. They speak of making beers with Oreos and Reese’s Peanut Butter Cups or Swedish fish. I just can’t do it. I am a purist. I am old, and I have been doing this for 26 years professionally. I was so hesitant to make a seltzer when we first made it. I felt like I was selling my soul. I will totally mix it up with a pastry stout or a fruited sour, but some of these changes I just can’t accept.
Q. What’s your favorite thing about being a brewer?
I definitely think making beer is still my favorite part. The part of actually brewing the beer and seeing it to completion. I have a great brewery and a small staff and I am alone a lot. Just me and my creation. It is a beautiful thing, brewing right here in downtown Northampton super early in the morning by myself.
Q. What would be your suggestion for a great summer beer to someone who is visiting Progression for the first time?
New Magic Wand. There was a time a couple summers ago that I actually got tired of beer and started drinking tequila and margaritas. I made a great sour, and we had always mixed in fruit. One day I said, “You know what I am going to do? I am going to try to make a margarita sour.” That’s 100% what I would suggest to anyone visiting Progression in the summer. And of course there’s always NOHO, my Kolsch. You cannot go wrong with that beer in the summer.
Progression Brewing Company is located at 9 Pearl St. in Northampton. For more information, go online to progressionbrewing.com or call 413-341-3517.
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Whiskey of the Week: Evaluating If Blue Run’s High-End Bourbon is Worth the $100+ Price Tag
The premium whiskey market is, to be honest, a bit ridiculous at the moment.
It’s been like this for some time. For instance, Blanton’s was a fine bourbon easy to come by at roughly $48 per bottle just ten years ago. Currently, it’s mostly limited to resale markets with pricing that does not accurately represent its respectable, not outstanding, quality.
Without question, this craving for excellent whiskey that doesn’t have to be top-tier has instigated a surge of fresh competitors in an already congested lane. On the one side, they’re escalating the median bottle cost, causing an inflation of prices that don’t consistently match the liquor you’re buying. Conversely, if they can fill this gap while maintaining affordability of brands like Four Roses or Rare Breed, and consumers don’t mind shelling out over $100 for a bottle, then more power to them.
This is where Blue Run enters the narrative.
Introduced with a price tag of $175, the 13-year old Bourbon offering sets the stage. Is there a history justifying the cost? Does each cask hold a story that Bourbon enthusiasts keenly narrate at gatherings? Surprisingly, the individuality rests only in its costliness.
The venture embarked with the union of an experienced Whiskey craftsman, Jim Rutledge, and a promising enthusiast, Shaylyn Gammon. Their synergy aims at blending Bourbons from varied distilleries. The key catalysts behind this initiative are the ones who enthusiastically foresee the potency of conceiving high-end Whiskey via SNKRS-like drops and limited series.
Despite the lack of conventional lineage that other luxury spirits boast, Blue Run aspires to carve a niche for itself as an exclusive Bourbon, or at the least, motivate enthusiasts to splurge three figures on a fifth of the brew.
Understandably, this seems exasperating, but it holds no significance if the taste lives up to its promise. Today, we take a look at its second batch of the High Rye Whiskey and assess whether it justifies its $100 price point.
Truth be told, the beverage Blue Run, a moniker merely a stroke away from being labeled as “the wine so deplorable it landed in the headlines“, gives the impression of a first-class spirit. Its container is certainly enticing, adorned with a lustrous butterfly situated front and center. At a forceful 111 proof, it portends richness at cask strength and a deep mahogany tint that denotes ample time spent reflecting in oak barrels.
The scent wafting from the bottle is undeniably alcoholic but intricate. Underneath the grainy aroma, you can sense an abundance of hidden fruits and a touch of spice. Could it be nutmeg? Perhaps cinnamon? There’s an alluring warmth to it.
The bite of the drink cannot be ignored, which is to be expected at 55.5 percent alcohol content. Yet it’s not overwhelmingly potent and you can identify a myriad of refined flavors beneath it. Sweet stone fruits make an appearance, accompanied by a hint of spice and a dash of dry sugar finishing it off. There’s a faint insinuation of cinnamon toast present, hard to pinpoint, but I assure you it’s there.
It’s a decent bourbon. Maybe not worth $100, but that’s the reality of our times. I think I’ll drop in an ice cube for my enjoyment. Feel free to deride me for it.
The ice softens the profile without diminishing the deeply imbued flavors, making a potent spirit more drinkable. However, it doesn’t mimic the same profile and strength of the untouched pour. I appreciate it almost the same amount as the original pour. Although some intriguing elements get lost, it’s a smoother, more digestible sip with good repeat appeal, as long as you are ready to spare at least $85 (depending on your local liquor shop) for the next bottle.
The query is not regarding Blue Run’s quality. A group of affluent executives collaborated to guarantee that it would be, at a minimum, above average. The real question is whether it deserves premium sneaker prices and the anticipation of being the next big sensation in bourbon.
After sampling a similarly new and expensive bottle from Kentucky Owl, I am uncertain. It’s an appropriate sip that holds its own against ryes at half its price. If you’re asking whether I’d purchase this for $100 over a Limousin Rye for $35 to $45, I’d choose the Limousin each time.
This is a pass/fail mechanism where I contrast what I’m drinking to my standard cheap beer, the standby from the land of sky-blue waters, Hamm’s. Consequently, the question to resolve is: would I choose a Blue Run High Rye over a chilled can of Hamm’s on a usual day?
Oh, absolutely. But I could get 200 cans of Hamm’s for the starting price of a Blue Run bottle, so this feels… unfair.
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