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My Top 8 Favorite Wine Bars in Rome – A Wine Writer’s Guide
T+L’s Wine & Spirits Editor shares his guide to Rome’s finest wine bars, from the old-school to the cutting-edge.
Camilla Glorioso
A good wine bar can provide the answers to many vital questions.
For instance, after my wife, Cecily, and I dropped off our daughter, Marie, at her dorm in
in the summer of 2022, because she had decided that going to college in the Eternal City seemed more appealing than doing the same in Newark, Delaware — go figure — we wandered aimlessly in the August heat for a span of time, then found ourselves sitting, somewhat emotionally unmoored, at a tiny wine bar near the Piazza Navona. Having your only child leave home is a weird experience. “What do we do now?” my wife asked me. The question pertained pretty much to our entire lives, but all I could think of to say was, “Have a glass of wine, I guess?”
Camilla Glorioso
Enoteca Il Piccolo, unexpectedly discovered one unusual moment, has quickly gained a spot among my favourites Roman vine bars. I later found it to also be a favourite among friends in the vinous industry for its primarily, though not entirely, selection of natural wines from petite producers and its authentic, un-touristy, deeply Roman ambience. The indoors area is small, dim and snug; outdoors is adorned with mismatched tables where, provided the temperature isn’t extreme like during our last summer visit, you can sit among a diverse crowd that seems to be a combination of characters from a 1950s monochromatic Italian film and those of a younger generation. Settle in for some bruschetta, mortadella, or olives. Opt for a simple glass or a bottle from the vast range on display on the inner wall, including a variety of Italian and international wines. Take some time to figure out your life.
Camilla Glorioso
The reality is that wine bars, or enoteche,
in Rome can be just about anything: long-established places like Il Piccolo with its basic menu of salumi, bruschetta, and paninis or more restaurant-like spots that preserve tradition; to those that increase the food ambition considerably while still catering a selection of smaller portions intended to be paired with wine. My friend Katie Parla, who is a cookbook author and has resided in Rome for a considerable time, addressed the latter phenomenon: “The enoteca used to be where you caught up with friends for a glass of wine or maybe grappa, along with perhaps a small bite. Now, increasingly, we are seeing enoteche managed by young teams with overseas training or a new-found conscious sentiment that recognizes the compatibility of high-quality cuisine with a wine bar.”
Related: How to Spend One Perfect Day in Rome
Camilla Glorioso
For me, the exemplar of this movement is RetroBottega, one of the hottest spots in Rome. A 10-minute walk or so from Il Piccolo, it’s an entirely different experience — and yet, also not. Despite its setting in a 16th-century town house, the design is distinctly modern: black barstools, blond wood, moody lighting. The ever-changing menu from chef-owners Giuseppe Lo Iudice and Alessandro Miocchi is hyper-seasonal — on Mondays, when the place is closed, the staff often takes foraging trips to Lazio or Abruzzo.
Camilla Glorioso
On my last visit, I was thoroughly impressed by their spaghetti verde, aglio, pecorino e peperoncino. This dish consists of a bright green pasta (obtained from incorporating wild spinach and fresh garlic into the dough), garnished with slices of blazing red peperoncino and generous dozes of grated pecorino. A glass of Greco di Tufo from the iconic Quintodecimo producer from Campania complimented the dish perfectly. Although, a number of other selections from the extensive wine list would have aptly served the purpose as well. As expressed by Livia Alyson Careaga, a Rome resident and who also manages the Italian portfolio for an American wine importer, “The staff greatly values the notion that you’re there to explore and experience something new, delight in a distinct glass, even if the reason is simply to catch up with friends over some exquisite wine.”
Camilla Glorioso
For fans of natural wine, your haven is across the river in Trastevere. Give the crowded student bars a miss and instead direct your steps towards Latteria Trastevere. I’ll have to quote Katie Parla again on this one because this is where we last met for a drink. “Despite my general disinterest for drinking in Trastevere,” she said, “Latteria boasts one of the topmost wine lists in town, and it’s right there for everyone to see, nestled among numerous tourist spots.”
“Start with some bruschetta, add some mortadella, and maybe some olives. Choose a glass from the limited list, or a bottle from the indoors wall (the range is wide and includes both Italian and international choices). Figure out your life.”
The best thing to do is snag a wooden table outside, order something refreshing — I had a glass of Grillo from the Sicilian organic producer Masseria del Feudo — and accompany it with some of the cheeses that owner Antonio Cossu brings in from Sardinia, where he grew up. Add some beef tartare and (miracle of miracles, because they’re bizarrely rare in Italy) a fresh green salad, and you will achieve happiness. Parla said, “You can come here for a quick aperitivo, and before you know it you’ve hunkered down and are spending the whole night.” I can attest that this is true.
Camilla Glorioso
Back near Campo de’ Fiori, L’Angolo Divino is another do-not-miss. Owner Massimo Crippa’s encyclopedic knowledge of wine is manifested in his bar’s similarly encyclopedic list, which ranges from obscure low-intervention bottlings to classics and sought-after rarities. Inside, the old wooden-beam ceiling and brick walls make it feel like a historic wine cellar, and in some ways it is. Crippa’s grandfather founded the business in 1946 as a classic vino e oli — a place you’d go to fill jugs with olive oil and wine for the week. “These were very Roman places, a very old tradition,” Crippa said.
Related: 10 Facts About Rome’s Trevi Fountain
The last occasion I visited L’Angolo Divino, Crippa served me a trio of distinct orange wines — my preferred was a Barraco Altomore Grillo from Sicily. I paired it with a dish of olives, some mortadella, and fresh cheese from a farmer. I was curious about the name of the bar and asked Crippa. He explained, “Indeed, it’s due to our corner location at the angle of the streets. I am fond of the term divine as wine is a cultural and religious entity tracing back to the times of Jesus Christ. I like the thought of visitors experiencing a touch of that. Alternatively, many simply presume my name is Angolo.”
Camilla Glorioso
Perplexed, I asked Federico de Cesare Viola, my friend and editor of the Italian version of Food & Wine, how he would describe a Roman wine bar. He chuckled, “To be honest, there’s no singular definition — for Rome, any place could be a wine bar if one deems it as such.” This seemed to me an exclusively Italian way of definition: for instance, driving in Italy is just using a vehicle to journey from point A to point B; involvement of roads, laws, and speed limits is purely individual choice.
In sync with that mindset, I have to include Salumeria Roscioli as one of my top picks. Amongst other unique features, it holds the honor of being the sole establishment proposed to me both by wine industry experts and poets (the number of sommeliers recommending it is countless; the poet, however, was the late Mark Strand, who discovered it much ahead of any wine connoisseur).
Camilla Glorioso
Salumeria Roscioli trumps the line between a store brimming with remarkable artisanal salumi and cheeses, a wine bar, and a full-service eatery. Over the years, it has gained wide popularity, so booking a table in well advance is recommended. The food, especially pastas such as the oxtail ravioli and the cacio e pepe are unmissable treats. Start off with their made-in-house salame rosa, an retro version of mortadella, with pickled vegetables which you can enjoy while you explore the enormous, two-volume wine list developed by Maurizio Paparello. Pick from hundreds of options, but try to get the Stella di Campalto’s ethereal Rosso di Montalcino if available, or her even more tantalising Brunello, if cost isn’t a concern.
“It was a year since that instant when we recognised that our solitary child had departed home. My spouse and I found ourselves at Il Piccolo, pondering what to do. Things had changed, yet our family unit was as intact as ever.”
Note that Rimessa Roscioli is also nearby, it’s exceptionally wine-focused, and the delightful maritozzi pastries at neighbouring Roscioli Caffè are worth checking out. Their original bakery is just around the corner. The recently inaugurated Roscioli R-House, located in Trastevere, functions as a one-room hotel or a short-stay apartment. It’s a unique non-hotel accommodation for those seeking a place to stay overnight.
Camilla Glorioso
Don’t discount hotel bars while in Rome, either. First — I’ll admit it — sometimes the desire for a great cocktail wins out over the need for wine. In those instances, you’d be remiss not heading to the fairly fabulous Stravinskij Bar, in the oasis-like courtyard of the Hotel de Russie, a Rocco Forte Hotel. The hotel is just off the Piazza del Popolo, which typically means mobs of visitors; at Stravinskij, though, you are serenely unaware of the madding crowds, a sensation not in the least lessened by the bar’s Roman G&T, accented with celery shrub, sage, and black pepper.
Camilla Glorioso
But for wine, and some of the most stunning sunset views in the city, head to the Mater Terrae Bistrot Bar on top of the Bio Hotel Raphaël, a Relais & Châteaux property in the historic center where my wife and I took our daughter for a drink, a year after dropping her off at school that first summer. She was about to start her sophomore year, sharing an apartment with friends and embracing life as a student in Rome.
Just as its name illustrates, Bio Hotel Raphaël is a sanctuary for everything organic, from its facade overrun with vine to a menu that is filled with vegetarian and vegan options, right down to their wine selection at the bar and restaurant which is filled with organic and biodynamic wines. Spearheaded by the young sommelier, Anna Spanu, her guidance throughout the wine program is impeccable. On her recommendation, we had the pleasure of indulging in a bottle of Sergio Mottura’s delightful Poggio della Costa white from Umbria. Our experience was beautifully concluded with a glass of Buca delle Canne, a rather rare dessert wine from the natural wine producer, La Stoppa. Its amber sweetness was the perfect companion to taking in the views of Rome’s rooftops.
Camilla Glorioso
A year has passed since there was that abrupt realization that our only child had moved away from home, and my wife and I were sat in Il Piccolo, overwhelmed by bewilderment as to what should come next for us. Everything was changed, yet it felt like we were still a family, just as we have always been.
The original version of this narrative was published in the December 2023/January 2024 issue of Travel + Leisure, under the heading “In Vino Veritas”.
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The Ultimate Showdown: Jim Beam vs. Jack Daniels, Who Crafts the Superior Whiskey?
When it comes to American whiskey, no two brands are more iconic than Jim Beam and Jack Daniel’s. Both enjoy a sizable market share, loved by millions of Americans and spirit enthusiasts all over the world. The fame of these two brands is one similarity between them, but beyond the sales and reputation, there are significant variances. One is a Kentucky whiskey, while the other originates from Tennessee. One markets itself as bourbon, while the other avoids such a label.
These are just a couple of the many differences between these iconic whiskeys. Here, we’ll examine every detail that makes Jim Beam and Jack Daniel’s distinct from each other. To do this, we’ll apply our own experience with each brand’s lineup to present you with all the information you need. Along the way, we’ll also consider the mash bills, distillation method, aging techniques, array of expressions, and much more. Ultimately answering the main question: Which distillery produces the better whiskey?
Read more: The 25 Best Bourbon Brands, Ranked
The tale of Jim Beam starts over two centuries ago, making it almost as old as America itself. Back in 1795, a farmer and grain mill operator named Jacob Beam decided to sell the bourbon he made from the corn he’d been cultivating. The distillery expanded due to local popularity, and in 1820, his son David Beam assisted the company in progressing. The bourbon-making process became more professional and standardized using column stills and charred barrels. David Beam also harnessed the new railway to distribute his whiskey nationwide.
Over the next century, the whiskey (sold under the name Old Tub) continued increasing in popularity as one of the first nationally recognized bourbon brands. In 1884, James “Jim” Beam took over the distillery. However, not long after the 20th century came along, prohibition hit the industry hard in 1920. Once prohibition was repealed in 1933, Jim Beam quickly rebuilt the distillery and started selling his bourbon under the name of Colonel James B. Beam Bourbon. His son, T. Jeremiah, took over the distillery in 1935 and, in honor of his father, renamed the distillery the Jim B. Beam Distilling Company. Through innovative ideas such as shipping to American troops overseas and focusing on small-batch bourbon, the company played a pivotal role in the rising global popularity of this fine spirit.
The story of Jack Daniel’s starts nearly 70 years after that of Jim Beam but it’s no less interesting. Jasper Newton “Jack” Daniel was taken in by a preacher and distiller named Dan Call when he was just a teenager. Under Call and an enslaved man named Nathan “Nearest” Green, Daniel learned the art of whiskey-making. Still a young man (his exact birthdate is unknown), Daniel officially founded his distillery and employed the now-freed Nearest as his Head Distiller. After suffering from sepsis for many years, Daniel eventually passed away in 1911, leaving the distillery to Lem Motlow, his nephew.
Of course, not long after Motlow took over, the distillery had to close down due to prohibition. However, it wasn’t the only time Jack Daniel’s needed to close its doors as World War II also led to a halt in production. After the end of the war, the distillery soon flourished, and soared to new heights after an endorsement by Frank Sinatra in 1956. It started an association with music that still thrives to this day. In modern times, Jack Daniel’s has built on its iconic No. 7 whiskey and created plenty of other varieties that have further added to its global appeal.
Jim Beam has a meticulous production process that contributes to its distinctive flavor profile. It all starts with a mix of high-quality ingredients that meet the brand’s high standards. These ingredients are then cooked in Kentucky’s famous limestone-filtered water that helps give it that slightly sweet taste. Jim Beam uses its unique yeast strain to ferment the mash bill and starts to create that fine spirit. After fermentation, the mix is sent to its column stills to distill the bourbon.
This method allows for a continuous and consistent production process. At around 200 degrees Fahrenheit, the vapor will separate from the base ingredients, giving the first signs of a drinkable liquid. Following this, the liquid is sent into the doubler for a second distillation before it eventually comes out just under 160 proof to be barreled. In truth, there is nothing especially unique about how Jim Beam produces its whiskey. Instead, it has a commitment to perfecting the age-old process to produce a bourbon you can rely on.
As with Jim Beam, the water used to make Jack Daniel’s has been significantly influenced by limestone. In the case of Jack Daniel’s it comes from limestone spring water in a cave that sits two miles underground. The brand bought the cave and its surrounding land, mainly because the water inside was incredibly pure, without any sediment or impurities. Its distillation process is similar to Jim Beam’s but with one big difference — Jack Daniel’s uses a large copper still, distilling its spirit just once to get the final product.
However, the most unique aspect of the Jack Daniel’s process is what happens after distillation. Commonly called the “Lincoln Country Process,” the distillery sends its newly-created whiskey through 10 feet of bespoke charcoal, created from whiskey-doused sugar maple. Powered by gravity, this process takes 3-5 days and plays a hugely significant role in the mellowing and smoothness associated with Jack Daniel’s. Its use of its own water and charcoal results in a whiskey that’s impossible to replicate.
In terms of their raw ingredients, these two whiskeys are remarkably similar. Both use a combination of corn, rye, and barley in the mash bill. The corn is a high percentage for both brands, with Jim Beam using 75% corn and Jack Daniel’s 80%. Jim Beam’s use of the other two ingredients is almost equal, with rye at 13% and barley at 12%. Interestingly, Jack Daniel’s uses the same percentage of barley but due to the higher level of corn, the use of rye is at just 8%. For a few of its other brands, such as Old GrandDad and Basil Hayden’s, Jim Beam uses much more rye with a mash bill of 63% corn, 27% rye, and 10% barley.
The core expressions of two distilleries have similar mash bills, making one think they would taste alike. Yet, the taste of bourbon is influenced by many factors, leading to differences in flavor. Jim Beam has a more robust and spicy profile, whereas Jack Daniel’s is smoother and sweeter. Interestingly, Jack Daniel’s, due to its high corn content, complies with all the legal prerequisites to be termed as bourbon. However, it doesn’t fancy being referred to as one despite being technically classified as so.
A critical determinant of whiskey’s final taste is the way it is stored and aged. Both distilleries follow traditional methods, yet certain distinctions in their processes result in unique profiles. At Jim Beam, the whiskey is poured into new American White Oak barrels that have been subjected to level-4 charring. This charring helps sugar caramelization within the wood, imparting a sweeter flavor to the bourbon. Next, it reduces the tannin level, thus curbing an overly oaky taste in the final creation. Lastly, the barrels are sent into one of the 112 rackhouses owned by Beam Suntory.
Similarly, Jack Daniel’s uses American White Oak for its handcrafted barrels like Jim Beam (and almost every other American whiskey brand). The barrels are charred and deployed once prior to sale. The distillery stores its whiskey in barrelhouses, 92 to be precise, though not as many as Jim Beam. The whiskey is stored at different levels and not for a specific duration. Rather, it’s bottled when it reaches the expected quality level as per the Master Taster. These subtle differences in aging practices contribute to the distinct flavor profiles of Jim Beam and Jack Daniel’s, underscoring the influence of craftsmanship and regional traditions on the final product.
Both brands now feature a wide array of expressions, including flavored whiskey, liqueurs, mature-aged whiskey, and cask-strength products. Despite these diverse offerings, their reputation stands on their iconic signature products. Jim Beam’s most recognized expression is its “White Label” Kentucky Straight Bourbon. Known for having a classic bourbon flavor profile, it serves as an excellent introduction to Jim Beam bourbon before exploring other favorites like Devil’s Cut and Red Stag.
Jack Daniel’s is renowned for a particular expression. Its Old No. 7 is recognized globally. Also known as “Black Label,” it’s a major flagship of the brand and has become a symbol of cultural significance. This Tennessee whiskey is distinguished by its smoothness, which is achieved through a special charcoal mellowing process. The mild and slightly sweet profile of Old No. 7 is synonymous with Jack Daniels. Other expressions such as Gentleman Jack also enjoy a good deal of popularity, but not quite on the same scale as Old No. 7. Jim Beam White Label and Jack Daniel’s Black Label might not be the only expressions from the distillery, but they certainly highlight the differences between these formidable whiskey creators.
Exploring these two brands requires starting from the most famous expressions. Beyond that, there’s much more to discover. Interesting to note, the James B. Beam Distilling Company also owns a variety of other bourbon brands, including Knob Creek, Basil Hayden, Booker’s, and Old Grand-Dad. It’s worthwhile to check these out. For this discussion, however, we’ll focus on variants under the Jim Beam brand. Both Jack Daniel’s and Jim Beam have a broad selection of flavored whiskey. Jim Beam offers apple, vanilla, honey, and black cherry (under the Red Stag brand), while Jack Daniel’s features honey and apple. In addition to these expressions, both manufacturers produce a “Fire” whiskey for those who love the taste of cinnamon.
Each brand also offers a single-barrel whiskey. Jim Beam’s version is bottled at 108 proof while Jack Daniel’s boasts four versions: Select, Rye, Barrel Strength, and 100 Proof. Despite Jack Daniel’s having a single-barrel version, both distilleries also produce a regular high-rye whiskey. Both distilleries have a fantastic range of limited editions, such as Jack Daniel’s Master Distiller Series and age-statement whiskeys. Notably excellent variants from Jim Beam include the Double Oak, which is twice barreled, and the Black, which is extra aged. Exploring these variants provides an opportunity to appreciate how whiskey flavors can be influenced by different flavorings, barreling, and maturation.
Even though both brands provide a wide range of expressions, each has a unique flavor profile that is consistent across almost all of the whiskeys. Jim Beam’s flavor perfectly represents its bourbon lineage. Its flagship White Label presents a perfect blend of classic bourbon tasting notes, including vanilla, caramel, and spice. This sets the standard for the brand with these flavors, in addition to an oaky undertone, present throughout their expressions. For those looking to understand the traditional taste of bourbon, the White Label is a great starting point before moving on to its other variants.
Jack Daniels, a well-known Tennessee whiskey, imparts a smoother and subtly sweeter flavor palette. The primary contributor to this is the Lincoln County Process, which balances the spirit’s sweet corn, mellow oak, and a hint of fruitiness. Alongside this, traces of smokiness are added by the charcoal. Both distilleries’ single-barrel offerings are excellent choices for those who wish to delve further into these tasting notes with a higher quality, maturely designed bottle. Even though both brands share core elements such as vanilla and caramel notes, there are enough subtleties that make each one unique.
These American whiskey brands, namely Jim Beam and Jack Daniel’s, have achieved an influence and popularity that most liquor brands only dream of. Their influence extends beyond whiskey aficionados and ingrains itself deeply within the native American spirit. As we’ve pointed out, Jim Beam boasts a legacy that extends back to the 18th century. The brand has become a Bourbon tradition staple throughout this period, causing significant cultural impact. Its frequent association with events like country music and the Kentucky Derby shows that it’s undeniably become a part of American culture.
On the other hand, Jack Daniel’s takes cultural impact to a whole new level. This brand enjoys a global following and has formed strong ties with rock and roll legends, largely thanks to its iconic black label. Its influence has transcended beyond the liquor realm into music concerts and festivals, where its logo is frequently seen on stages, merchandise, and clothing. Indeed, these distilleries have far surpassed the limits of a typical spirit in cultural impact. Their influence in popular culture likely surpassed their initial expectations. They have assisted in making whiskey trendy, which has undoubtedly boosted the overall whiskey industry.
The success of each brand, Jim Beam and Jack Daniel’s, has been significantly influenced by the affordability and accessibility. Jim Beam, with its diverse portfolio and multiple price points, appeals to customers by offering an excellent value for money bourbon. Especially the Jim Beam Kentucky Straight Bourbon, an entry-level offering, allows people to enjoy Kentucky craftsmanship without the need to spend extravagantly. Because of its affordable pricing, Jim Beam has become a regular feature in many homes and bars. You would be hard-pressed to find a bourbon offering superior quality at the same price as the White Label.
In contrast, Jack Daniel’s falls into a slightly higher price bracket than Jim Beam for its entry-level expressions. Crucially though, Jack Daniel’s is still highly affordable and is usually cheaper than many other popular whiskey brands like Wild Turkey, Maker’s Mark, and Woodford Reserve. This means these brands have whiskeys that are low-cost and highly accessible, making both a great place to start if you want to try whiskey. However, if you’re on a low budget and trying to decide between these two brands, Jim Beam is the winner.
The comparison between Jack Daniel’s and Jim Beam often boils down to personal preference. Both are iconic whiskey brands but if you have their expressions side-by-side, you’ll soon see the distinct characteristics that set these two apart. We would say that whiskeys from Jack Daniel’s are better if you want a smooth and mellow flavor. The flagship Old No. 7 is a great example of that, but all of its whiskeys are easy to drink, which helps to make it popular with casual whiskey drinkers. Many people would swear that Jack makes the better whiskey, whether that’s sipping or in cocktails like a whiskey sour.
However, bourbon lovers would heartily disagree. Jim Beam is a quintessential bourbon, and if you crave its rich and robust flavor profile, it could be the drink for you. It’s made traditionally and is a great entry point if you want to start exploring bourbon. Ultimately, having a glass of both is the best way to decide. And once you try the iconic White and Black Label bottles, you can enjoy further exploring the huge range of expressions these two distilleries offer.
Read the original article on Tasting Table.
Recipe for Pomegranate-Demerara Rum Punch
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Sure, none of your guests are going to turn down a flute of Champagne. But there are more intriguing cocktails out there that still glitter with celebratory flavor—without the help of pricy bubbly. Such is the pomegranate-demerara rum punch from Toni Tipton-Martin’s new cocktail book, Juke Joints, Jazz Clubs & Juice, which calls for trios of rum and fresh fruit juice that are sure to win your guests over.
“To make this punch top shelf, I have accented the rum’s deep sugarcane notes with orange and pineapple juices that I press myself in a masticating juicer,” writes Tipton-Martin. Yes, it’ll take you some time (and elbow grease) to make fresh juice, but every drop is well worth the effort.
Same goes for the homemade pomegranate grenadine, which includes pomegranate molasses that you can find online or at a Middle Eastern market. “Teetotalers will like the way this homemade grenadine brightens up sparkling soda or ginger ale when served over ice,” she says.
Reprinted with permission from Juke Joints, Jazz Clubs & Juice by Toni Tipton-Martin, copyright © 2023. Photographs by Brittany Conerly. Published by Clarkson Potter, a division of Penguin Random House, LLC.
271 calories
0g fat
28g carbs
1g protein
24g sugars
Pomegranate Grenadine
¾ cup demerara sugar
⅔ cup unsweetened pomegranate juice
1 orange twist
½ teaspoon pomegranate molasses
Rum Punch
8 ounces Jamaican white rum
8 ounces dark Jamaican or demerara rum
8 ounces coconut rum
2½ cups fresh pineapple juice
2½ cups fresh orange juice
¼ cup fresh lime juice
⅓ cup pomegranate grenadine
Orange slices, pineapple wedges or leaves from the crown, for serving
1. Make the Pomegranate Grenadine: Place the sugar and pomegranate juice in a small saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves. Do not boil. Add the orange twist and pomegranate molasses. Let the mixture cool completely, then strain it through a fine-mesh sieve into a pint glass jar. Cover with a tight-fitting lid and refrigerate for up to one month. Shake gently before using.
2. Make the Rum Punch: In a punch bowl, combine the rums and fruit juices. Stir in 1 cup of water and mix well. Cover and refrigerate for at least 2 hours, until thoroughly chilled.
When ready to serve, add a large block of ice to the punch bowl and stir for 1 to 2 minutes to slightly dilute the punch. Ladle the punch into punch cups or rocks glasses. Carefully spoon a ½ teaspoon of the grenadine over the back of a bar spoon onto the top of each serving. Garnish with orange slices or a pineapple wedge and a pineapple leaf.
Craft Beer’s Rollercoaster Journey in 2023: The Beer Nut’s Perspective
We are just days from 2024, so let’s review 2023, with most of the following data courtesy of the Brewers Association, a not-for-profit trade association dedicated to small and independent American craft brewers.
It would appear that the past year was a mixed bag for craft brewing. While year-end final numbers are not quite available yet, indicators point to production being down in 2023, which would be the first time (not counting the COVID-flattened 2020) that independent brewers have seen such a decline.
Craft beer also saw an ongoing shrinkage of market share in the alcoholic beverage category. The BA attributes this decline to several factors, including pricing, demographics, and marketing/branding. Bart Watson, chief economist for the Brewers Association, still put a positive spin on the middling news.
“While many individual businesses are struggling, there is good news in the continued overall popularity of the category. Yes, things are more challenging, but independent brewers still sell more than one out of eight beers in the United States; beer drinkers spend roughly one out of four of their beer dollars on a beer from a small and independent brewer; and the industry remains a source of jobs and community across the country,” he said in a statement.
Two prominent factors appeared again, contributing to the complexity in the craft beer industry: supply chain complications and issues related to climate change. Despite supply chain difficulties being somewhat less drastic than prior years, ongoing disruptions caused by climate change posed hardships for brewers throughout the year.
The environment influenced two primary ingredients used in brewing: barley and hops. The North American barley yield in 2023 exceeded 2022’s harvest, but still fell below the average of the past five years. Barley suffered from both below-average rainfall and above-average heat, particularly in Canadian prairie provinces and certain areas of Montana.
Although American hops production experienced fewer disruptions, the production of European hop varieties declined. Reflecting the broader trend of the year, it was a case of one step forward and one step back.
Nonetheless, a proposed bill – the United States Postal Service (USPS) Shipping Equity Act – could make a significant difference for craft brewing. This legislation aims to provide USPS with permissions equivalent to those of private carriers, allowing them to deliver alcohol in states where such delivery is legally permitted.
“While the Brewers Association, along with state guilds, will continue to fight for additional market access in areas such as direct-to-consumer shipping, many of craft’s current challenges will require new strategies to reach new and existing customers in new occasions with new flavors and innovations,” Watson said. “To grow in 2024, small brewers can work to take share within the same pie or grow the pie in new ways.”
This makes the legislation beneficial to breweries, consumers and the postal service.
That sounds like a win-win-win to me.
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Revamp Your Espresso Martini: Swap Vodka with Tequila for Enhanced Flavors
The next time you’re in the mood to relish a boozy coffee drink, like an espresso martini, consider this surprising yet delightful twist: substituting vodka for tequila to transform and enhance your coffee-laced cocktail. This innovative swap, endorsed by Jaime Salas, Head of Advocacy, Agave at Proximo Spirits, isn’t just a fleeting trend. It’s a fresh take on elevating one of the most fashionable cocktails of the moment. Salas remarks, “When people think of one of the trendiest drinks right now, an espresso martini, they often default to ordering with vodka — but a reposado tequila is perfect for this style of cocktail.”
Salas’s suggestion to use tequila instead of vodka is more than just a change in spirits; it feels like a total reinvention of the espresso martini. Traditionally, vodka has been the go-to spirit for this cocktail due to its neutral flavor, which ostensibly allows the rich coffee taste to shine while giving it a boozy kick. However, Salas’s recommendation to use tequila, particularly reposado, introduces a new dimension of flavor to the drink. The idea here isn’t to overshadow the coffee in the espresso martini, it is to complement and enhance it with tequila’s unique character and flavors.
Read more: 13 Liquors Your Home Bar Should Have
Delving deeper into why reposado tequila is the best type of tequila to use in an espresso martini, Jaime Salas provides more valuable insight. He explains, “The nutty, toffee and vanilla notes in reposados play incredibly well alongside espresso, and it’s definitely a substitution I encourage espresso martini lovers to try.” While flavorful in itself, reposado tequila will not overpower the coffee flavor in your espresso martini. Instead, it enhances the overall drink with its nuanced undertones and adds a layer of complexity that’s absolute perfection for boozy drink connoisseurs.
Reposado tequila brings a depth of flavor due to its aging process in oak barrels for several months. It’s not only used in espresso martinis but can also be a pleasant addition to various cocktails. So, if you next find yourself in a bar or mixing an espresso martini at home, consider using a bottle of reposado tequila instead of vodka. As recommended by Salas, this simple modification can truly enhance your cocktail, infusing every sip of your espresso martini with a sumptuous, intricate blend of flavors unique to reposado.
To get more details, check the original article on Tasting Table.
Battle of the Whiskeys: Jim Beam vs. Jack Daniels
Jim Beam and Jack Daniel’s are two of the most renowned names in American whiskey, beloved by countless spirit enthusiasts both in the States and abroad. Their widespread acclaim certainly ties them together, yet behind the public image and sales figures, they bear several marked disparities. One represents Kentucky whiskey, while the other originates from Tennessee. Furthermore, one presents itself as bourbon, the other refrains from using such terminology.
This overview explores these distinctions in detail, using personal experience with the brand products to dissect every aspect of what sets Jim Beam and Jack Daniel’s apart. In-depth knowledge on their constitution, production methods, aging processes, the full breadth of their offerings, and more. Ultimately, we intend to provide an answer to the primary question: which distillery churns out the superior whiskey.
Find out more: The 25 Best Bourbon Brands, Ranked
The history of Jim Beam goes back over 200 years, rendering it nearly as old as the United States itself. In the year 1795, a farmer and grain mill operative named Jacob Beam made the choice to sell the bourbon he crafted from his cultivated corn. The thriving of the distillery persisted, driven by local affection, and by 1820, his son David Beam furthered the enterprise’s expansion. The production of bourbon acquired a more formal, standardized character, involving column stills and charred barrels. Moreover, David Beam capitalized on the budding railroad system to facilitate nationwide whiskey distribution.
Over the next century, the whiskey known as Old Tub grew in popularity, becoming one of the first nationally recognized bourbon brands. The distillery was taken over in 1884 by James “Jim” Beam. Unfortunately, in the 1920s, prohibition had a severe impact on the industry. However, after it was repealed in 1933, Jim Beam quickly rebuilt his distillery and began selling his product as Colonel James B. Beam Bourbon. His son, T. Jeremiah, took charge of the distillery in 1935 and renamed it the Jim B. Beam Distilling Company in honor of his father. By shipping to American troops overseas and focusing on small-batch bourbon, the company played a key role in promoting bourbon globally.
The history of Jack Daniel’s, although starting nearly 70 years later, is equally fascinating. Jasper Newton “Jack” Daniel was adopted by a preacher and distiller named Dan Call. He learned the craft of whiskey-making from Call and a slave named Nathan “Nearest” Green. Daniel established his distillery while still quite young, with the now-free Nearest as his Head Distiller. After suffering from sepsis for several years, Daniel passed away in 1911, and his nephew Lem Motlow inherited the distillery.
Soon after Motlow took control, prohibition forced the distillery to close. Another closure was brought on by World War II. However, following the war’s end, Jack Daniel’s distillery quickly thrived and gained global recognition, particularly after being endorsed by Frank Sinatra in 1956. The distillery began an association with music that persists today, and has expanded its iconic No. 7 whiskey into several other varieties that have increased its international popularity.
The production process of Jim Beam is meticulous, contributing to its unique flavor profile. It begins with a blend of high-quality ingredients. They are then cooked in Kentucky’s renowned limestone-filtered water, imparting a slightly sweet taste. Jim Beam uses its distinctive yeast strain to ferment the mash bill and begin creating the exquisite spirit. After fermentation, the mixture proceeds to its column stills for distillation.
This method enables an unbroken and steady production mechanism. At approximately 200 degrees Fahrenheit, the vapor parts from the fundamental ingredients, creating the initial indications of a potable liquid. Subsequently, this liquid proceeds into the doubler for a secondary distillation before it finally surfaces just below 160 proof for barreling. Essentially, there’s nothing particularly distinctive about Jim Beam’s whiskey production process. Instead, it dedicates itself to polishing the age-old process to yield a bourbon that can be trusted.
Similar to Jim Beam, the water incorporated into Jack Daniel’s production has significantly been shaped by limestone. In Jack Daniel’s case, it’s sourced from a limestone spring water located within a two-mile deep cavern. The brand purchased the cave along with the surrounding land, primarily because the water contained within was tremendously pure, devoid of any sediment or contaminants. Its distillation process mirrors that of Jim Beam’s, with the exception of one major difference — Jack Daniel’s involves a large copper still, undertaking a single distillation to achieve the final product.
However, the singular aspect of Jack Daniel’s procedure emerges after distillation. Typically termed as the “Lincoln Country Process,” the distillery dispatches its freshly-distilled whiskey through 10 feet of custom-designed charcoal, made from whiskey-soaked sugar maple. Powered by gravity, this method spans 3-5 days and significantly contributes to the mellowing and smoothness characteristic to Jack Daniel’s. Its use of exclusive water and charcoal results in a whiskey that’s unrepeatable.
In reference to the primary ingredients, these two whiskey brands are astonishingly identical. Both employ a mix of corn, rye, and barley in their mash bill. The corn content is significantly high for both, with Jim Beam incorporating 75% corn and Jack Daniel’s 80%. The usage of the other two ingredients by Jim Beam is nearly equal, with rye at 13% and barley at 12%. Fascinatingly, Jack Daniel’s uses the same proportion of barley but owing to the larger corn amount, the rye utilization reduces to just 8%. For a few of its other brands like Old GrandDad and Basil Hayden’s, Jim Beam significantly ups the rye content with a mash bill of 63% corn, 27% rye, and 10% barley.
The core attributes of the two distilleries’ expressions are very alike, making one infer that their whiskeys would have similar flavors. Nevertheless, bourbon’s taste depends on numerous aspects, and as noted, their methods vary widely. These differences result in Jim Beam having a robust, spicy profile, and Jack Daniel’s a calm, sweet one. Even with its substantial corn content, Jack Daniel’s meets the criteria to be termed bourbon. However, it doesn’t appreciate being referred to as one even if it technically is!
The crucial determinant of the final taste of whiskey is the ageing and storage process of the spirit. Both distilleries maintain traditional methods, yet differences in their approaches result in unique characteristics. For Jim Beam, their whiskey is placed into new American White Oak barrels which have undergone a level-4 charring. This level of charring caramelizes the wood sugars, adding a sweeter flavor to the bourbon and reducing the tannin amount, which if not controlled can add an intense oak taste to the final product. The concluding step involves placing the barrels into one of their rackhouses; Beam Suntory, Jim Beam’s owner, boasts an astounding 112 rackhouses in Kentucky.
Similar to Jim Beam, along with most American whiskey brands, Jack Daniel’s also utilizes American White Oak barrels. These barrels too are charred and used once before they get sold. The distillery uses barrelhouses for storing whiskey, with 92 such facilities under their belt. Since the whiskey is stored at different levels, it isn’t kept for a set time but bottled when it meets Master Taster’s quality expectations. These subtle differences in aging methods add distinct flavors to Jim Beam and Jack Daniels’ whiskeys, reflecting the effect of craftsmanship and regional traditions on the final product.
Both brands presently offer a broad variety of expressions, like flavoured whiskey, liqueurs, mature-aged whiskey, and cask-strength products. Nevertheless, their most renowned expressions are iconic signature products. Jim Beam’s most famous expression is its Kentucky Straight Bourbon, fondly known as the “White Label.” It’s recognized for a classic bourbon flavor and serves as an effective introduction to Jim Beam bourbon before sampling more popular expressions like Devil’s Cut and Red Stag.
Jack Daniel’s is additionally recognized for a significantly famed expression. Its Old No. 7 is known around the world. Often referred to as “Black Label,” it is considered the foundation of the brand and emerged as a cultural symbol. This Tennessee whiskey is recognized for its smoothness, achieved due to the distinctive charcoal mellowing procedure. The slightly sugary and mellow outline of Old No. 7 is associated with Jack Daniels. Other versions, such as Gentleman Jack, are hugely popular, but they do not compete with the celebrity status of Old No. 7. While they are not the only ones, Jim Beam White Label and Jack Daniel’s Black Label are ideal to illustrate the disparities between these phenomenal whiskey manufacturers.
A journey into these two brands must begin with their most recognized versions. However, it is notable that James B. Beam Distilling Company also owns several other bourbon brands, like Knob Creek, Basil Hayden, Booker’s, and Old Grand-Dad. Even though they are worth checking out, the focus here is on the types under the Jim Beam brand. A commonality between both Jack Daniel’s and Jim Beam is a wide range of flavored whiskey. For instance, Jim Beam offers apple, vanilla, honey, and black cherry flavors (the latter known as Red Stag). In contrast, Jack Daniel’s offers honey and apple. Both brands even produce a “Fire” whiskey for cinnamon enthusiasts.
Both brands have a single-barrel whiskey, further emphasizing their similarities. Jim Beam’s version is bottled at 108 proof, while Jack Daniel’s has four different versions: Select, Rye, Barrel Strength, and 100 Proof. While Jack Daniel’s offers a single-barrel version, both distilleries also manufacture a regular high-rye whiskey. In addition to their current offerings, both distilleries offer a great range of limited editions, such as Jack Daniel’s Master Distiller Series and its age-statement whiskeys. Some excellent offerings from Jim Beam include the twice barreled Double Oak and the extra aged Black. Exploring these options is a fantastic way to understand how whiskey flavors vary with different flavor additions, barreling, and maturation.
Although these two brands offer a wide range of expressions, both have characteristic flavor profiles present in almost all their whiskeys. For example, Jim Beam’s flavor epitomizes its bourbon lineage. The White Label features classic bourbon tasting notes such as vanilla, caramel, and spice. This acts as a benchmark for the brand, and these flavors, combined with its oaky undertones, can be found within all its varieties. The White Label is an excellent starting point for individuals who wish to understand what bourbon should taste like, before expanding to its other varieties.
Jack Daniels, a renowned Tennessee whiskey, boasts a smooth and subtly sweet flavor, accredited to the Lincoln County Process that it undergoes. This imparts the spirit with the balanced mix of sweet corn, charismatic oak, and a splash of fruitiness. The addition of charcoal has a mild accent of smokiness to it. Those willing to delve deeper into these flavor notes, but in a more upscale and meticulously crafted bottle, can opt for the single-barrel offering from both Jack Daniels and Jim Beam. While both are harmonized by distinct notes of vanilla and caramel, a sophistication of subtlety sets the two apart.
American whiskey brands like Jim Beam and Jack Daniel’s enjoy an enviable popularity that many other alcohol brands only dream of. The influence of these giants stretches beyond the whiskey connoisseurs, deeply interwoven with the American spirit. Jim Beam, with its rich heritage dating back to the 18th century, is eternally synonymous with bourbon tradition. Its impact has been substantial, from marking its presence in country music to linking itself with the Kentucky Derby, Jim Beam is an integral part of American culture.
On the other hand, Jack Daniel’s elevates this aura of cultural influence. Backed by a worldwide following and associating itself with Rock ‘N’ Roll legends with its trademark black label, this brand’s influence has been a staple at concerts and festivals for years. Its logo can commonly be seen adorning stages, merchandise, and especially, clothing. It is beyond doubt that both distilleries have surpassed traditional spirit boundaries, having a profound influence on popular culture. Along with contributing undeniable coolness to whiskey, the brands have positively influenced the whiskey industry as a whole.
When analysing Jim Beam vs Jack Daniel’s, it is clear that the price and accessibility of each brand have greatly attributed to their success. Jim Beam, known for excellent value for money, offers an array of bourbons covering various price points. The affordability of Jim Beam Kentucky Straight Bourbon has brought a piece of Kentucky craftsmanship to every household and bar without stretching their budget. It is fair to claim that finding a better bourbon at the same price point as Jim Beam’s White Label is next to impossible.
In contrast, Jack Daniel’s falls into a slightly higher price bracket than Jim Beam for its entry-level expressions. Crucially though, Jack Daniel’s is still highly affordable and is usually cheaper than many other popular whiskey brands like Wild Turkey, Maker’s Mark, and Woodford Reserve. This means these brands have whiskeys that are low-cost and highly accessible, making both a great place to start if you want to try whiskey. However, if you’re on a low budget and trying to decide between these two brands, Jim Beam is the winner.
The comparison between Jack Daniel’s and Jim Beam often boils down to personal preference. Both are iconic whiskey brands but if you have their expressions side-by-side, you’ll soon see the distinct characteristics that set these two apart. We would say that whiskeys from Jack Daniel’s are better if you want a smooth and mellow flavor. The flagship Old No. 7 is a great example of that, but all of its whiskeys are easy to drink, which helps to make it popular with casual whiskey drinkers. Many people would swear that Jack makes the better whiskey, whether that’s sipping or in cocktails like a whiskey sour.
However, bourbon lovers would heartily disagree. Jim Beam is a quintessential bourbon, and if you crave its rich and robust flavor profile, it could be the drink for you. It’s made traditionally and is a great entry point if you want to start exploring bourbon. Ultimately, having a glass of both is the best way to decide. And once you try the iconic White and Black Label bottles, you can enjoy further exploring the huge range of expressions these two distilleries offer.
Read the original article on Tasting Table.
Understanding the Differences Between White Rum and Dark Rum
Before your next Daiquiri is made, ensure you have the appropriate rum.
This piece of insight comes directly from Copalli Rum.
A different morning experience awaited me last month in the southern Belize rainforest where I began my day by harvesting two diverse kinds of organic sugar cane with a machete. This was not a typical Tuesday kick-start but was incredibly informative.
These sugar canes were not easy to differentiate at first sight. Their height was taller than me and they shared similar woody exteriors like bamboo. However, when we cut into them, sliced a six-inch piece and started chewing, their unique traits were utterly pronounced. The black cane was richer in sweetness, with an essence of caramel accompanied by blackberry and plum undertones. Contrastingly, the red cane had a less robust sweetness, but its taste lingered longer, bringing to mind flavors of honeydew. This revealed the hidden intricacies of the world of rum right from its creation phase.
Related: Love a Daiquiri? Here are 15 Rum Drinks To Try Next
I was in Belize to learn more about Copalli Rum, a relatively young brand that is growing its footprint in the United States, and has had a tremendously positive impact on Southern Belize already. They’ve preserved more than 13,000 acres of rainforest there, grow their cane organically, operate a zero-impact distillery for their agricole-style rums, and invest heavily in programs for the local community. What surprised me was just how bright a light my time there threw not just on the raw materials that go into top-quality rum, but also on how barrel aging affects the finished product.
Later that day, I sat down with the Copalli team to taste not just their excellent white rum, but also a selection of barrel-aged samples of various ages, in order to explore how wood impacts the final liquid. It was a fascinating experience, and embodied so much of what sets white rum and dark rum apart…as well as why that sort of either-or language is often inadequate to fully describe the impact that aging has on the spirit.
“Aging adds amazing complexity to rum, but timing is everything,” explained master distiller Eligio Rivas Fromherz. “As with other spirits, there is seasonality and artistry to aging. Aging adds and enhances rum’s natural flavor notes, taking on characteristics of the wood: The oakiness, caramels, vanillas, and of course color. Over time, the wood has less impact, and the rum starts developing an enhanced sweetness of its own.”
Related: Black Manhattan
But rum (like whiskey) doesn’t age in a smooth, predictable progression. “Often, you’ll find peaks and valleys in the aging process where the balance imparted by the aging hits your palate right or, quite frankly, takes on an unpleasant sharpness,” Rivas Fromherz continued. “More important than the age of the rum is the timing the master distiller uses in the process, the timing and technique of moving rum from the barrels in the precise moment where the balance between the base rum, barrel flavors, and a soft sweetness peak.”
I found this out for myself during the tasting that afternoon: The differences between the white rum and the two-, three-, four-, and five-year samples were significant, and the interplay between the spirit and the wood didn’t appear to be happening at a constant rate. Deciding when to end the barrel aging requires a deft hand and constant tasting on the part of the master distiller. It also highlighted the external factors that affect aging rum.
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Read the original article on Food & Wine.
Unveiling the Secret Ingredient for a Perfect Pumpkin Soup: Beer!
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Fresh pumpkin soup is the perfect nutrient-rich comfort food for a chilly day or when you’re feeling under the weather. However, pumpkin is a pretty bland-tasting vegetable; boost the flavor by adding some beer to your next batch. Beer’s rich, earthy flavor will take your pumpkin soup from flavorless to mouthwatering. Beer is often used in soups and stews to add a nutty and savory flavor that pairs perfectly with earthy vegetables like pumpkin, potatoes, onions, carrots, and squash.
If you’re concerned that the beer will turn your wholesome pumpkin soup into a high-calorie dish, don’t worry — cooking with beer can provide some nutritional benefits if done correctly. According to nutrition expert Toby Amidor, M.S., R.D. (via Self),”A 12-ounce bottle of regular beer has about 150 calories, but if you examine it closely… you will find it contains a multitude of B vitamins, magnesium, phosphorus and selenium, among others, so beer is not just an empty calorie food.” Amidor also explains that food tends to lose nutrients when heated, “but with beer those will uphold because the alcohol will dissipate first.”
So, in addition to adding rich, delectable flavor to your pumpkin soup, beer might add to the wealth of nutrients pumpkin soup delivers; this ingredient is loaded with antioxidants, beta-carotene, and vitamins A, C, and E.
Read more: 14 Liquids To Add To Scrambled Eggs (And What They Do)
When cooking with beer, certain types might work better for certain dishes. Generally, the beer’s color and robustness should match the dish’s richness. In other words, opt for a light beer or lager when you cook something like soup, chicken, or seafood (for example, beer-battered fish). Darker ales, however, are typically better suited for robust dishes like beef stew or as a marinade for steak, venison, and lamb. Lighter ales and lagers are generally a safe bet for all beer-infused recipes; refrain from using IPAs in your cooking, as this hoppy beer will make your dish taste super bitter.
With pumpkin soup, you can play it safe with a lager or light ale. Or, opt for a pumpkin beer (which can range from light to dark) to add some spice to your soup. Many pumpkin beers are made with spices like nutmeg, cinnamon, and cloves, which boost your pumpkin soup in the same way these seasonal spices flavor pumpkin pie. Whatever type of beer you choose, a good rule of thumb is to cook with beer you would most enjoy drinking straight from the bottle or can.
Indeed, alcohol doesn’t entirely burn off when cooking, but it’s unlikely you will feel any intoxicating effects from cooking with beer since the alcohol content is so low. Even so, some people might not want to cook with beer or other alcohol for various reasons. If that’s the case for you, there are alternative ways to add flavor to your pumpkin soup that you might want to try.
In the cooking subreddit, Redditors shared their secrets for making ultra-flavorful pumpkin soup, which included adding ingredients like coconut milk, bacon, Granny Smith apples, goat cheese, and caramelized onions. For a spicier version, try a spoonful of red curry paste. You can also incorporate autumnal spices like nutmeg, cinnamon, cayenne pepper, sage, and plenty of salt.
The home cooks also advised roasting the pumpkin before it goes into the soup. One user explained the benefits of roasting: Some of the water content cooks out, which keeps the soup from being overly watery. Plus, roasting vegetables creates a caramelized char you can taste. Another commenter claimed canned pumpkin can be spread out on a baking sheet with oil and roasted under a broiler if you don’t have fresh pumpkin. In short, adding lots of baking spices and coconut milk, roasting fresh pumpkin beforehand, and incorporating some beer are all effective ways to make the best-tasting pumpkin soup possible.
Read the original article on Daily Meal.
Unveiling the Effects of Adding Vodka to Your Pasta Sauce
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Going purely on instinct, you likely wouldn’t consider using
vodka, a decidedly un-Italian spirit, in a pasta recipe. Yet somehow, these two seemingly disparate ingredients have been working hand-in-hand in penne alla vodka since it became popular in the 1970s and 1980s. However, many people wonder about the role vodka plays in this popular pasta sauce.
As it turns out, vodka lends something critical to the sauce. Chef Stephen Cusato, a social media star, elaborates on the role of vodka in his popular YouTube channel. Cusato credits Harold McGee, a prominent food science writer who addressed the topic in his book “On Food and Cooking: The Science and Lore of the Kitchen”.
“If you simply add vodka to a dish, it can overpower it,” Cusato explained. “However, much like other ingredients, when you reduce vodka down, it’s going to enhance flavors that weren’t as prominent before, interacting with the tomatoes to underscore their taste”. In essence, vodka fortifies the flavors from components such as tomatoes. Interesting. But there’s even more to know about the science behind penne alla vodka.
Read more: The Ultimate Vodka Brands, Ranked
There are two reasons why adding vodka can elevate your creamy tomato pasta sauce. First is that it acts as an emulsifier to smoothly combine the acidity of the tomatoes with the rich, fatty cream, which may otherwise separate when used together. Adding the spirit helps achieve the perfectly creamy texture of vodka sauce. At this point, you might be wondering whether other types of alcohol could be used for this purpose. While the answer is yes, vodka has a distinct advantage over other kinds when used in this application, as it has the least distinctive flavor profile.
The second reason is that when vodka is added in small amounts, the alcohol is known to unleash a bouquet of flavors in the tomatoes that often remain untapped. It is key to remember that smaller is better in this instance, as pointed out by Chef Stephen Cusato in his tutorial. So be sure not to overdo it with the vodka.
Chef and food writer J. Kenji López-Alt tested out various ways to incorporate vodka in vodka cream sauce to find the most delicious way possible. He tested versions of the sauce that ranged from 4% to 1% ABV (alcohol by volume), and he tried tasting the sauce at different points in the cooking process. He concluded in Serious Eats: “For the tastiest vodka sauce, add ¼ cup vodka per quart of sauce and let it simmer seven minutes.” Otherwise, the alcohol hasn’t dissipated and tastes too strong. Another tip recommended by chef Stephen Cusato in the YouTube video is to make sure you first reduce the tomatoes until they are highly concentrated (which takes about 30 minutes).
So while vodka does indeed add something to the sauce, keep in mind the most important rules: Don’t use too much, and let it cook long enough to develop the flavors and dissipate the alcohol.
Read the original article on Daily Meal.
The Reasons Why Cooking Dried Beans in Wine is a Bad Idea
Dried beans can seem daunting to prepare if you are unsure of the correct method. You might believe that hard pintos or chickpeas can be thrown into a pot and left to boil, but the truth is that creating a perfectly cooked bean is much more intricate. Buying the freshest legumes you can, soaking them for the right amount of time, and correctly seasoning them are all crucial steps. But it’s also important to understand which ingredients can be added during cooking and which should be left out. Despite the myriad ways to flavour these starchy and subtly tasting seeds, it’s best to avoid wine or any other acidic ingredients. Whether it’s red, white, or rosé, wine is a liquid you should never use to simmer beans.
Surprisingly, despite their tough exterior, beans are quite delicate. Legumes react to changes in pH levels – in an alkaline environment, their cell walls start to break down quickly. But in acidic conditions the opposite occurs as acid prevents pectin in the skins from dissolving and causes them to tighten, inhibiting water absorption. Consequently, you should avoid boiling or braising beans in a highly acidic solution such as wine.
Read more: 20 Popular Canned Soups, Ranked Worst To Best
Now, it might sound like a contradiction, but beans and acidic ingredients can be used together—they just need to meet at the right time. Rather than worrying about dried legumes that aren’t cooking—and thus softening—quickly enough, try adding wine towards the end of the cooking process. Once the bean skins have softened and the insides have turned creamy, you can add a splash of wine to your recipe without negatively affecting taste or cooking time. Alternatively, you can cook an acidic, wine-heavy sauce separately from the legumes and combine them just before serving.
Another thing to bear in mind is that when it comes to canned beans, none of these rules apply. Since cans of cannellinis, lentils, and the like will already be cooked, wine can be incorporated at any time during the dish making process. Naturally, it’s worth remembering that it will take some time for the alcohol to reduce.
If you aren’t totally convinced about cooking beans with wine, but want to impart depth, look to other flavorful cooking liquids. Water that’s been liberally seasoned with salt is a good place to start, however, you can easily do better. Add vegetable scraps, herbs, chili flakes, lardons, or a cheese rind to create a rich broth. Likewise, a ready-made stock (vegetable, seafood, beef, or poultry) will infuse all sorts of earthy, savory, and vegetal flavors into beans. That said, a touch of wine can still help round out flavors — just saying!
Read the original article on Tasting Table.