Whiskey Wednesday: Exploring the Tradition of Bottled-in-Bond Whiskeys
Twice a year, I look forward to the latest release of Chattanooga Whiskey’s limited bottled-in-bond offering, and it’s that time of year again! Why do I anticipate this particular event so much? Unlike many other great distilleries that come out with a BIB every year (that’s basically some really good barrels selected that happen to be at least 4 years old, come from the same distilling season at a particular distillery and bottled at 100 proof), Chattanooga Whiskey always strives to do something different with each release.
Their production team selects at least three of their favorite experimental projects from past years and blends them together to create something unique — and usually wonderful. For their seventh bottled-in-bond release, which represents their spring 2020 distilling season, Chattanooga Whiskey has decided to showcase some of their wheated mash bills along with their core SB091 Tennessee High Malt standard recipe and SB005 base wheat whiskey variant.
This may seem a little confusing at first. It’s a bourbon? Yes. But it’s a Tennessee High Malt? Also yes, as each component contains at least 25 percent specialty malted grains, the differentiating factor that sets the malty maestros at Chattanooga Whiskey apart from many other bourbon makers. And it’s a wheated whiskey? Yes, the three experimental whiskey components of the blend each feature both malted wheat and malted barley, including Tennessee-grown malted wheat, honey malted barley, and a small amount of cherrywood smoked malted barley.
Are you still with me? More importantly — how does it taste? In a word, fascinating.
People who love “wheaters” like Maker’s Mark, Weller, Old Fitzgerald and Pappy van Winkle generally appreciate the softer and sweeter notes that wheat contributes to the whiskey when it is substituted instead of rye as a flavoring grain. Think about the difference between wheat bread and rye bread for an idea of how the smaller components of these two grains might change the whiskey.
But the wheat used by most distilleries is a raw wheat, whereas Chattanooga Whiskey first malts their wheat, allowing the grains to germinate and release additional enzymes and flavors that would normally be trapped inside the grain. Consider this like smacking leaves of mint or basil between your palms before adding them to a cocktail. It really does make a difference!
The final result is actually made up of five different mash bills blended together, each contributing something special to the party. There’s honey and vanilla on the nose that invites the first sip which explodes with sweet, malty custard and a hint of mint. The long finish is complex with a base note of oak, plus some wildflower notes.
I wouldn’t even try to come up with a cocktail to pair with all of these components, so I’m content to just enjoy it straight from a snifter with maybe a drop or two of water or a single rock to open it up a little bit more. For $52.99 as a suggested retail price, I think you might enjoy it too — but they only made 40 barrels of this elixir, so don’t dawdle.
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Bad Animal: Exploring Santa Cruz’s Avant-Garde Bookshop and Natural-Wine Bar
There are people who like bookshops. Then there is Andrew Sivak, who once used a bookshop — Santa Cruz’s now-shuttered Logos Books & Records — to run an underground and only one-year college he claims had a 100 percent success rate in placing people into graduate schools.
Bad Animal’s name is an oblique reference to “The Bacchae” by Euripides. The swollen collection veers toward wild, radical, design-minded and avant-garde books, with a heavy emphasis on poetry, art, Californiana, continental philosophy, the occult and the classics. Pair these with the bar’s excellent “raw wines” — natural, low-intervention wines — and Thai food, and you’ve got everything you need (in the owners’ words) to “travel the Dionysian path.”
One more bit of exciting news: This year, Bad Animal plans to expand into the space next door to sell art and vintage material, with a focus on print history and art such as broadsides, photographs and posters.
INTRODUCTION: Bad Animal opened in 2019 as a natural outgrowth of Sivak and LoPrete’s interests. She had cheffed in San Francisco and had expertise in wine. He had a Ph.D from UC Santa Cruz in the history of consciousness and worked as a rare-book scout.
When Logos Books shut down, they grabbed up its massive collection and started winnowing it down in a process they took “way too seriously.” “For every one book we put on the shelf,” Sivak says, “we’ve probably said no to a thousand.”
Their website’s FAQ clarifies how devoted they are to books. Question: “Why should I read a book?” Answer: “Anyone who doesn’t read books is doomed.” Question: “Is it okay to sleep with someone who doesn’t read books?” Answer: “No.”
Despite the serious mission, Bad Animal is a fun place – instead of a self-help section, for instance, it has a disco ball.
“If you were to go to the great used bookshops in the middle of the century, they were very stuffy places where you were going to be feeling at least a little uncomfortable to handle the rare volumes on the shelf,” says Sivak. “They were sort of suffocating environments to be in, as beautiful as they were.”
Bad Animal is going for the opposite kind of atmosphere, one pleasantly lubricated with good conversations and intoxicating wine.
“We’re trying to operate in the same way that these antiquarian shops did in the middle of the 20th century, but in a radically different environment,” he says. “We want to encourage people to see books not just as a form of self-improvement or intellectual bodybuilding, but as actual pleasure experiences. It is pleasurable to walk around a used bookshop with a glass of wine in your hand, in the same way it is pleasurable to read a novel and enjoy a bottle of wine.”
TABLE OF CONTENTS: Unlike the special tomes that age well in Bad Animal’s rare-book room – a signed copy of Camus’ “The Stranger,” a beautiful spread of lithographs by painter June Wayne – the raw wine is generally not aged and is meant to drink soon after bottling.
A selection of wines is on display at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
Peter Wright browses the selection of books at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
Customers enjoy wine and Thai cuisine at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
A selection of books, new and old, at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
Peter Wright browses for books at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
Peter Wright reads “Complete Poetry and Selected Prose and Letter” by Walt Whitman at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
A copy of “On the Nature of Things” by Lucretius sits open on display at Bad Animal in Santa Cruz, Calif., on May 18, 2024. (Thien-An Truong for Bay Area News Group) at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
Diners drink wine and eat Thai cuisine at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
Jimmy Hsieh browses through a book by art historian Dr. Joachim K. Bautze at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
Hayden Myrick, bartender, stands next to a selection of books at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
Brianna Goodman enjoys dinner with Nathan Goodman of Felton at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
The rare book cellar and dining room at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
Cydney Romano browses through a selection of books at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
Diners drink wine and eat Thai cuisine at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
A selection of books, new and old, at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
Andrew Singleterry of San Jose browses the shelves for books at Bad Animal in Santa Cruz, Calif., on May 18, 2024. (Thien-An Truong for Bay Area News Group)
Jess LoPrete and Andrew Sivak are opening Bad Animal on Cedar Street in downtown Santa Cruz. (Shmuel Thaler — Santa Cruz Sentinel)
Andrew Sivak and Jess LoPrete are reflected in a light fixture at Bad Animal, their new full-service restaurant and independent bookstore on Cedar Street in downtown Santa Cruz that opens on Wednesday. (Shmuel Thaler — Santa Cruz Sentinel)
A selection of books, new and old, at Bad Animal in Santa Cruz, Calif., on May 17, 2024. (Thien-An Truong for Bay Area News Group)
The lovingly curated wine selection hails heavily from California and Europe and on any given day, might include an orange Wavy Wines “Sunshine” Skin Contact from Sonoma, a sparkling Rodica “Col Fondo Malvasia” from Slovenia or a Farm Cottage Pinot Noir from right here in the Santa Cruz mountains.
The beer and cider list has both tap and bottle options and leans toward interesting local suds like a Pelayo apple cider from Watsonville or a “Socks and Sandals” from Humble Sea Brewing. Zero-proof options might include apple-cucumber kombucha, phony Negronis and Coke and Fanta from Mexico.
After the pandemic, Bad Animal’s kitchen shifted to a residency program for up-and-coming restaurants. Right now it’s Hanloh, which cooks Thai cuisine inspired by the seasons and California’s local abundance. Recent appetizers have included Tomales Bay Hatsu oysters with bird’s-eye chili and lime and mieng kham (wrapped-leaf snacks) with apples, shallots, toasted coconut and tamarind-caramel dressing, served over nasturtium leaves. On the heartier side: white-coconut curry with shrimp and oyster mushrooms and chili jam, and charcoal-grilled Boxing Chicken with Crying Tiger Sauce and cucumbers.
EPILOGUE: Sivak just finished Cormac McCarthy’s Border Trilogy and found “Blood Meridian” to be, you know, kind of bloody. “I don’t know how much of this is mythmaking, but (Yale literary critic) Harold Bloom famously said that he tried to read it and stopped two times, like he couldn’t get past page 80,” Sivak says. ”But then he considered it if not the great American novel, certainly in the top three and a definitive part of the Western canon, and you’d be hard-pressed to argue against him.”
DETAILS: The bookshop is open from noon to 9 p.m. Wednesday-Sunday; the bar and kitchen are open from 5 to 9 p.m. at 1011 Cedar St., Santa Cruz; badanimalbooks.com.
Top Whiskey and Wine Accessories Deals to Snag on Amazon Prime Day 2024
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Amazon Prime Day this year actually spans two days: July 16-17, 2024.
Amazon Prime Day 2024, the annual shopping event celebrated by millions of consumers worldwide, has arrived with a host of impressive deals. Among the standout offers this year are those on whiskey (or whisky, depending on the bottle’s origin), attracting connoisseurs and casual drinkers alike.
Featuring significant discounts on a wide range of whiskey brands and varieties, from rare single malts to popular blends, shoppers can find something to suit their tastes and budgets.
Here’s a quick guide to accessing Prime Day as well as a sampling of some of the top-rated bar accessories for wine and whiskey with special sales on Amazon Prime Day 2024.
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Amazon Prime Day is an annual shopping event exclusively for Amazon Prime members. Think of it as Black Friday in July. The exact dates can vary each year, but it usually features a wide range of discounts and deals on various products across the site. Customers can look forward to substantial savings on electronics, clothing, home goods and more during this highly anticipated event.
The two-day event this year spans from Tuesday, July 16 to Wednesday, July 17.
To sign up for Amazon Prime, visit the Amazon website and click on the “Prime” link, usually located at the top of the homepage. From there, you can start the sign-up process by clicking on the “Start your 30-day free trial” button. You will need to either sign in with your existing Amazon account or create a new one. Follow the prompts to enter your payment information and confirm your subscription. After the trial period, the membership fee will be charged automatically unless you cancel before the trial ends. Membership includes benefits like free two-day shipping as well as access to digital services like Prime Video and Prime Music.
American Atelier Fifth Avenue Dalmore whiskey decanter and glass set ($14.99; Normally: $29.99)
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Kanars Old Fashioned whiskey glasses, set of four ($22.39; Normally: $31.99)
Whiskey stainless steel stones gift set of eight golden ice cubes ($9.99; Normally: $19.99)
2.2-inch large diamond sphere whiskey ice cube mold ($4.49; Normally: $8.99)
Kollea whiskey decanter set with two glasses and whiskey stones ($18.37; Normally: $36.75)
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NutriChef 750-milliliter barrel whiskey carafe and decanter with stopper and base ($22.89; Normally: $52.99)
NeatFinal Touch titanium reinforced whiskey glasses, set of two ($14.99; Normally: $29.99)
Viski Beau stacking set with lowball crystal art deco cocktail glasses and whiskey decanter set ($40.70; Normally: $49.99)
Ivation 28-bottle compressor wine cooler refrigerator with lock ($280.49; Normally: $329.99)
Ivation 12-bottle compressor wine cooler refrigerator with lock ($169.9; Normally: $199.99)
J.K. Adams ash wood modular stackable wine rack ($98.50; Normally: $189.00)
3-bottle, insulated and padded waxed canvas wine tote bag/carrier ($13.29; Normally: $18.99)
Open the Wine aerator gift set with pourer, stopper and corkscrew accessories ($6.63; Normally: $13.26)
3-tier freestanding counter wine holder ($14.99; Normally: $29.99)
12-ounce stainless steel insulated wine cup tumbler ($7.64; Normally: $15.28)
Favia 12-ounce stainless steel wine tumbler with vacuum insulated lid ($4.99; Normally: $9.99)
Wine skins/bottle protectors for airline travel ($4.99; Normally: $9.99)
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Electric wine aerator and decanter ($13.49; Normally: $26.98)
Ovente electric wine bottle opener with foil cutter ($11.90; Normally: $13.99)
White wine glasses set of four ($16.35; Normally: $32.70)
Kitessensu cocktail smoke infuser kit with torch and flavored chips ($29.99; Normally: $49.99)
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OGGI professional 3-bottle revolving liquor dispenser in stainless steel ($39.99; Normally: $59.99)
NutriChef mixology bartender cocktail shaker set ($12.50; Normally: $24.99)
Snowfox premium vacuum insulated stainless steel ice bucket $46.70 Normally: $55.00
Vevor LED lighted liquor bottle display $233.99 Normally: $259.99
Viski Canterbury double measure for cocktails $23.30 Normally: $32.99
Ironck bar cart with wine rack ($107.99; Normally: $119.99)
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Aspen Vodka Achieves Milestone: World’s Largest Carbon-Negative Distillery
The first distillery in the world to be awarded the LEEDv4 BD+C Platinum certification
Aspen Vodka was founded in 2021 and has been a hit with craft-loving locals in its eponymous hometown ever since. But now it’s ready to bring its award-winning product to a larger market across the United States. And it’s doing so with an unprecedented degree of sustainability. Today, the distillery announces that it’s the first in the world to be awarded a LEEDv4 BD+C Platinum certification—the highest standard for building energy efficiency by the U.S. Green Building Council.
It’s been a banner year for the brand. This latest announcement comes on the heels of the brand picking up a prestigious Double Gold Medal at the 2024 World Spirits Competition. Soon you’ll see the 80-proof spirit on shelves across Arizona, California, Florida, Illinois, Nevada, New York, and Texas, retailing for around $30 per bottle. It’s distilled entirely from locally sourced, non-GMO Rocky Mountain wheat, lending the liquid a creamy mouthfeel. Subtle hints of citrus and anise characterize the rounded palate.
In order to affect all that in wholly environmentally-friendly fashion, the 18,000-square-foot operation relies on offsite renewable solar and battery storage to create more energy than it consumes. Specifically, 105% of necessary electricity is supplied by this combination of infrastructure. Furthermore, over half of the campus’s eight acre footprint is reserved for regenerative agriculture, providing local sourcing for both culinary partners in Aspen and guests at the tasting room.
Aspen Vodka also partners with a cutting edge industrial wastewater company called Aquacycl to implement its “BioClectrochemical Treatment Technology.” It allows run-off from distillation to be treated onsite without carbon emissions, before being returned to the neighboring Roaring Fork River.
Founder Matt Patel
“We are incredibly proud to lead the industry with our ambitious and innovative environmental practices,” said Aspen Vodka founder Matthew Patel of the new certification. “Producing a luxury vodka with unrivaled quality, at the world’s cleanest distillery sets a new benchmark for sustainability.”
His commitment to the cause has attracted the attention of serious investors. Earlier this year, the distillery teamed up with spirits incubator WES Brands to help accelerate growth of the luxury product. Its impressive portfolio already includes Flecha Azul Tequila, Fraser & Thompson Whiskey, and BSB Flavored Whiskey.
Patel, for his part, hopes that his success can serve as an example for other startups in the space. “Our LEEDv4 BD+C Platinum certification is a testament to our commitment to excellence in both quality and environmental stewardship,” he adds. “We hope to inspire our industry peers to elevate their sustainability efforts.”
Indeed, the rapid growth of Aspen Vodka makes it clear that economical and ecological demands can be served in the same bottle.
Distilled from 100% non-GMO Colorado Wheat
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
A Wine Lover’s Journey: Interview and Tasting at Dufouleur Freres in Nuits-Saint-Georges, France
This is the first in a series of three articles about wineries in Nuits-Saint-Georges, France visited by the author earlier this year.
NUITS-SAINT-GEORGES, FRANCE – Two green street signs stand near a busy intersection on a two-lane road running through this small village.
One sign says “BEAUNE” and points south.
The other sign says “DIJON” and points in the opposite direction.
In a sense, those two street signs reflect Nuits-Saint-Georges’ position as an important crossroads within the Cote D’Or, the name of the legendary, 50-mile-long wine region in Burgundy.
North of Nuits-Saint-Georges to Dijon contains the Cote D’Or subregion known as the Cote De Nuits, which is famous for its out-of-this world pinot noir red wines.
South of Nuits-Saint-Georges you’ll find the other Cote D’Or subregion known as the Cote De Beaune, which has world-class chardonnay white wines and many outstanding reds.
Even so, many motorists quickly drive through this busy intersection in Nuits-Saint-Georges on their way to better-known places in Burgundy.
They also probably don’t even notice the winery tucked behind the nearly one-story-high, white stone wall located there.
Although if you’re a cycling fan, you may have recently caught of glimpse of Dufouleur Freres’ beautiful, two-story stone building just to the left of the starting line of Stage Seven of the Tour De France.
But this winery and the village it’s located in definitely deserve more attention.
That’s because many of the wines produced by Dufouleur Freres and other wineries in Nuits-Saint-Georges consistently taste great year in and year out. And while the prices have gradually started to increase like many other wines throughout Burgundy, you can still find outstanding bargains from Nuits-Saint-Georges and especially from Dufouleur Freres.
This week, you can learn all about this winery as well as about Nuits-Saint-Georges in general in this first story in a series of three articles about this charming, hard-working French winemaking village in the heart of Burgundy. You can also find tasting notes for 12 wines tasted at the winery this past January with Jean Dufouleur.
Hope you enjoy.
History of winemaking in Nuits-Saint-Georges
Like many winemaking villages in Burgundy, Nuits-Saint-Georges has been making wine for hundreds of years. Exactly when people started growing grapes here to make wine remains unknown.
References to wine from here date back to the late 1600s, but people were making wine in Nuits-Saint-Georges long before then. And it wasn’t until 1892 that winemakers in Nuits-Saint-Georges were finally able to put the name of the village on the labels of wines from here.
This was also the same year (1892) when the village changed its name from Nuits to Nuits-Saint-Georges. Like many other villages in Burgundy, the name was changed to add the name of one of the best-known wine vineyards in the village, which in this case is Les Saint Georges.
Wine classification in Nuits-Saint-Georges
In 1930, winemakers and officials who regulate wine in Burgundy began classifying certain vineyards in Nuits-Saint-Georges and other villages. There are three classifications based on the quality of the wine from particular vineyards:
History of Dufouleur Freres
The Dufouleur family can trace its roots back in Nuits-Saint-Georges to the 1500s and began making wine at its current location in 1596. The family name, Dufouleur, means “grape crusher” in French and that’s what family members reportedly did more than four centuries ago.
The winery’s beautiful two-story house dates back to the 1800s, when the Dufouleur family formally entered the wine-making business in 1848. Soon after, the family began buying parts of various vineyards in Nuits-Saint-Georges and throughout Burgundy.
Dufouleur Freres remains a relatively small wine producer in Burgundy. They own 14 acres of vineyards throughout Burgundy. The winery also purchases a small number of grapes from other vineyards to produce many outstanding, mostly red wines.
Wine Tasting Notes
(Writer’s tasting notes for three white wines and nine red wines, all tasted at the winery this past January with Jean Dufouleur.)
White Wines
2021 Dufouleur Freres Le Fouleur Vin De Bourgogne Chardonnay
Winemaker’s comments: “Humble wine, easy to open, easy to understand, straightforward chardonnay, pure, unoaked.”
Tasting notes: Made with chardonnay grapes, this bright, lively wine has a light, mineral-like finish with hints of peach, lemon and citrus-like flavors. Very refreshing, easy drinking, delightful chardonnay.
2021 Dufouleur Freres Bourgogne Aligote
Winemaker’s comments: “Has a little bit of oak, just 5 to 10 percent, just to make it a little more noble.”
Tasting notes: Made with 100 percent aligote grapes, this wine has a slightly tart finish with hints of green apple and just a touch of oak. Great food wine that beautifully brings to life this lesser-known white wine grape.
2020 Dufouleur Freres Nuits-Saint-Georges Recolte Cuvee Du Chateau
Winemaker’s comments: “Definitely more oak. The biggest surprise is it’s a blend of different grape varieties, which is really almost never the case in Burgundy. It’s really nice.”
Tasting notes: Made with a blend of 70 percent chardonnay and 30 percent pinot blanc, this outstanding white wine has subtle finish with hints of butter, sea salt, popcorn, lemon and fresh cream. Floral, fragrant aromas and flavors abound in this blended white wine that’s a real treat.
Red Wines
All made with pinot noir grapes
2022 Dufouleur Freres Le Fouleur Bourgogne Pinot Noir
Winemaker’s comments: “Regional wine. The purpose is to create a simple, humble, interesting pinot noir.”
Tasting notes: Give this wine a few minutes to open up in the glass. Initially, it’s intense and a bit tight. But give this red wine a few minutes and those flavors become more open and fruit like with hints of cherry and blackberry.
2018 Dufouleur Freres Les Fourches Cotes De Nuits Villages
Winemaker’s comments: “Humble, complex, with fresh berries, a little tannin, maybe a hint of cherry pits.”
Tasting notes: Well-rounded, dense red wine with hints of roasted cherries, tobacco, dark chocolate and almonds. Not a sharp edge at all to this wine filled with compact flavors that last several seconds after each sip.
2020 Dufouleur Freres Le Vaucrain Cotes De Nuits Villages
Winemaker’s comments: “The tannins are a bit more abundant, tobacco, well rounded, a bit of power.”
Tasting notes: Big, beautiful, well-rounded wine with hints of dense blackberry flavors and other graceful, well-rounded fruit flavors. Really opens up nicely in the glass without sacrificing the initial power and intensity straight out of the bottle.
2018 Dufouleur Freres Fixin Les Foussotes
Winemaker’s comments: “This is very classic, very traditional, old style, just right.”
Tasting notes: Fixin is the name of the outstanding, often-overlooked winemaking village located north of Nuits-Saint-Georges. Powerful, precise flavors, including big ripe fruit flavors (especially blackberry) mixed with hints of leather and fresh-roasted coffee.
2021 Dufouleur Freres Nuits-Saint-Georges
Winemaker’s comments: “Well-balanced, rich and satisfying.”
Tasting notes: Delightful, light fruit flavors with a delicate hint of raspberry, cherry, strawberry and blackberry. Very friendly, approachable wine that tastes great straight out of the bottle and remains consistently wonderful in the glass.
2020 Dufouleur Freres Nuits-Saint-Georges Cuvee Du Chateau
Winemaker’s comments: “Sophisticated, delicate, a bit of muscle, a bit of white pepper.”
Tasting notes: Round, subtle fruit flavors that have a bigger finish and impact compared to the previous red wine. There’s also not a sharp edge at all in this wonderful, well-rounded red wine with delicate berry fruit flavors.
2019 Dufouleur Freres Vosne-Romanee Les Jacquines
Winemaker’s comments: “Very velvety and licorice and soft. Definitely one of my favorites.”
Tasting notes: Big, bold, intense red wine from the neighboring village of Vosne-Romanee just to the north. Voluptuous, velvet-like fruit flavors with a dense, concentrated texture that lasts 10 to 15 seconds after each taste. Magnificent.
2020 Dufouleur Freres Chambolle-Musigny
Winemaker’s comments: “Ours is a kind of a strong, robust one. Firm and straightforward.”
Tasting notes: This wine from Chambolle-Musigny, another village north of town, has a flinty yet fleshy finish with intense, dense aromas and flavors. This wine needs 10 to 15 minutes to open up in the glass. That’s when the dense, complex fruit flavors with hints of leather emerge.
2020 Dufouleur Freres Nuits-Saint-Georges Premier Cru Les Saint Georges
Winemaker’s comments: “This is clearly the best plot of the village. We are blessed to have a slice of it.”
Tasting notes: There’s a reason why the town of Nuits added Saint-Georges to its name and this wine from that famous vineyard illustrates why. Soft, subtle, delicate fruit flavors (especially raspberry) somehow manage to also be big and powerful without being overpowering. This high-wire act teeters between intense and gentle and delivers an amazing wine-drinking experience you will never forget.
Cheers!
Wine Press by Ken Ross appears on Masslive.com every Monday and in The Republican’s Weekend section every Thursday.
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Craft Beer: The Catalyst Behind a $148 Billion Surge in the Global Beer Market
The global beer market is currently on a path of robust growth, with an estimated increase of $148.43 billion from 2024 to 2028, according to a new report by market research firm Technavio.
The market is projected to grow at a compound annual growth rate (CAGR) of 3.72% during this period. This expansion is largely driven by rising demand in emerging economies and a noticeable trend towards mergers and acquisitions within the industry.
The market’s growth is characterized by a diverse range of products—including lagers, ales and non-alcoholic options—catering to a global audience. Researchers highlighted the increasing popularity of craft beer and the emergence of more independent breweries, reflecting evolving consumer preferences, especially among younger consumers of legal drinking age in local markets. These breweries are often at the forefront of innovation, offering more flavors and styles that appeal particularly to millennials and Generation Z.
But the world’s top beer manufacturers—including AleSmith Brewing Co., Anheuser Busch InBev, Asahi Group, BrewDog, Carlsberg Breweries, Cloudwater Brew Co., Constellation Brands and others—are key players in this burgeoning scene. Strategic acquisitions are enabling these companies to broaden their market presence, access new technologies and meet the diverse preferences of consumers. A notable example is Carlsberg’s acquisition of Waterloo Brewing for $106 million, completed in 2023, which highlighted its aim to strengthen its foothold in North America.
Despite these positive trends, the beer market faces challenges from stringent regulations and high taxes on alcoholic beverages. Regulatory bodies worldwide have established comprehensive guidelines governing the production, sale, and distribution of both alcoholic and non-alcoholic beer. For instance, in the United States, the Food Safety Modernization Act mandates that breweries adhere to Good Manufacturing Practices to ensure hygiene and safety in production facilities. Non-compliance with these regulations can result in severe penalties and fines.
Environmental sustainability is another crucial aspect shaping the beer industry. Breweries are increasingly adopting eco-friendly practices, focusing on reducing their carbon footprint and promoting recycling programs, particularly for glass bottles. This shift not only addresses environmental concerns but also resonates with the growing number of environmentally conscious consumers.
And yet, traditional glass bottles continue to be favored for their ability to preserve the taste and aroma of beer.
Tourism also plays a pivotal role in the beer market, with many tourists seeking unique beer experiences. This has further boosted the demand for craft beers and specialty brews, contributing to the market’s overall growth.
In the long term, online retail might prove to be the biggest contributor. E-commerce has also significantly expanded the reach of beer companies, large and small, allowing consumers to access a wider variety of beer products from around the world. Personalized recommendations, targeted marketing strategies and better customer engagement are vital tools for breweries to maintain consumer loyalty and drive sales.
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Upgrade Your Tropical Jell-O Shots: Swap Vodka for Rum for an Exotic Twist
Fruity, refreshing, and filled with both the “fun” factor and great visual appeal, nothing says “pool party” quite like a mountainous heap of multicolored Jell-O shots. There’s not much clarity on the origins of Jell-O shots, but these days, your typical Jell-O shot recipe uses a combination of vodka, water, and — of course — Jell-O mix. While this is how things are usually done, there are no hard-and-fast rules about what goes into one of these shots, especially when you’re acting as your own bartender.
Because the taste of vodka is so easily concealed by fruity flavors, many consider it the best type of alcohol for Jell-O shots. But booze doesn’t have to be inconspicuous in order to play well with other flavors. If you’re looking to take things up a few notches in the flavor department, you might try swapping out vodka for something with a more distinct taste, like rum. Made from sugarcane, rum inherently pairs well with sweet flavors, making it the perfect candidate for tropical Jell-O shots. While using white rum will give you a lighter, brighter taste (and won’t alter the color of your Jell-O), using dark or spiced rum can add a distinctly smoky or warm flavor to the shooter.
Read more: Popular Vodka Brands Ranked From Worst To Best
Now that you’ve been reminded of who’s steering this ship, you might be interested to know that you can change up more than just the booze in your Jell-O shots — you can play around with new flavors, too. Even though there are many flavors of the gelatin mix out there (for your reference, we ranked the 25 most popular Jell-O flavors from worst to best), many folks stick with the most popular varieties — like cherry, orange, grape, lemon, and lime — when making shots. Instead, try pairing your rum with pineapple, apricot, strawberry banana, or watermelon Jell-O.
The flavored Jell-O packet often acts as the sole flavoring agent in these fun-loving shots, but if you’re looking to make miniature, edible versions of the tropical cocktails that make you feel like you’re at the beach, you don’t have to limit yourself to just three ingredients. If you want to make a painkiller shot, for example, try combining rum and pineapple Jell-O with a touch of cream of coconut and sprinkling the finished product with a dusting of nutmeg. Alternatively, try combining two flavors of Jell-O — like lime and watermelon — for a shot with more depth of flavor.
Read the original article on Mashed.
Elevate Your Tropical Jell-O Shots: Swap Vodka for Rum for an Island Twist!
Fruity, refreshing, and filled with both the “fun” factor and great visual appeal, nothing says “pool party” quite like a mountainous heap of multicolored Jell-O shots. There’s not much clarity on the origins of Jell-O shots, but these days, your typical Jell-O shot recipe uses a combination of vodka, water, and — of course — Jell-O mix. While this is how things are usually done, there are no hard-and-fast rules about what goes into one of these shots, especially when you’re acting as your own bartender.
Because the taste of vodka is so easily concealed by fruity flavors, many consider it the best type of alcohol for Jell-O shots. But booze doesn’t have to be inconspicuous in order to play well with other flavors. If you’re looking to take things up a few notches in the flavor department, you might try swapping out vodka for something with a more distinct taste, like rum. Made from sugarcane, rum inherently pairs well with sweet flavors, making it the perfect candidate for tropical Jell-O shots. While using white rum will give you a lighter, brighter taste (and won’t alter the color of your Jell-O), using dark or spiced rum can add a distinctly smoky or warm flavor to the shooter.
Read more: Popular Vodka Brands Ranked From Worst To Best
Now that you’ve been reminded of who’s steering this ship, you might be interested to know that you can change up more than just the booze in your Jell-O shots — you can play around with new flavors, too. Even though there are many flavors of the gelatin mix out there (for your reference, we ranked the 25 most popular Jell-O flavors from worst to best), many folks stick with the most popular varieties — like cherry, orange, grape, lemon, and lime — when making shots. Instead, try pairing your rum with pineapple, apricot, strawberry banana, or watermelon Jell-O.
The flavored Jell-O packet often acts as the sole flavoring agent in these fun-loving shots, but if you’re looking to make miniature, edible versions of the tropical cocktails that make you feel like you’re at the beach, you don’t have to limit yourself to just three ingredients. If you want to make a painkiller shot, for example, try combining rum and pineapple Jell-O with a touch of cream of coconut and sprinkling the finished product with a dusting of nutmeg. Alternatively, try combining two flavors of Jell-O—like lime and watermelon—for a shot with more depth of flavor.
Read the original article on Mashed.
Old Forester Unveils Latest Bourbon Whiskey with a Unique Rum Finish
High Angel’s Share, a release in Old Forester’s 117 Series, launched earlier this year.
Old Forester has introduced its latest expression in its exclusive 117 Series, this one named for its standout feature: Rum Finish.
This new release pays homage to the historic commercial trade on the Ohio River, which brought a variety of cask-aged spirits to the wharf behind the Old Forester Distillery on Whiskey Row. The Rum Finish expression involves finishing Old Forester in barrels that have previously matured rum for a minimum of four years, adding notes of rich tropical fruit, coconut and custard to the whiskey’s profile.
Bottled at 95-proof in a 375 ml bottle, the Rum Finish expression is meant to enhance Old Forester’s signature bourbon with additional sweet aromatics, including hints of brown sugar and molasses. This finishing process, which lasts approximately six months, aims to embolden the bourbon’s rich character and provide a sweet addition to the series that appeals to both whiskey aficionados and rum enthusiasts.
The Old Forester 117 Series is a collection of limited-edition bourbon expressions produced by Old Forester, a historic Kentucky-based distillery. Launched in 2021, this series aims to explore unique finishes, maturations and other special characteristics that distinguish each release from standard offerings.
Each release in the 117 Series is crafted to showcase specific nuances and enhancements to the classic Old Forester bourbon profile. These special releases are typically bottled at higher proofs and often feature unique cask finishes or other experimental aging processes. The limited nature of the series makes each expression highly sought after by collectors and enthusiasts.
The 117 Series: Rum Finish is now available at the retail shop at Old Forester Distillery Co. at a suggested retail price of $59.99 for one 375-milliliter bottle. The two-bottle set is priced at $119.99. Additionally, the Rum Finish will be available for purchase online for shipping to select states, offered in a two-bottle set. The new bourbon will also be available at select Kentucky retailers.
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
China’s Beer Market Poised for Growth with Shift Towards Premium Brands
China, the world’s largest producer and consumer of beer, is expected to see a consumption recovery in the second half of this year, favoring premium offerings, on the back of sporting events.
CGS International expects a recovery in beer consumption in the latter part of the year following an estimated decline in volumes in the first half of the year compared to 2023.
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Sporting events such as the ongoing Euro 2024, the upcoming Copa Americana and Paris Olympics, coupled with hotter weather, are expected to drive up demand for the beverage.
CGS analysts Lei Yang and Sun Feifei highlighted in a report published last month that higher-than-expected sales of premium beer products in the catering and entertainment channels are expected to lift the sector.
Pointing to the Euro 2024, Chinese online database QiChaCha noted that bars and stores have been decorated with European Cup merchandise and they are offering sports-themed meals to cash in on the frenzy.
“The beer market has shown a clear growth trend, and major beer brands have competed to launch products and services that match scenario-based consumption,” according to a note by Chinese online database QiChaCha, which revealed that beer-related enterprises in China had grown by more than 7,000 last year.
“The European Cup ignites the ‘beer economy,'” the firm said, adding that China’s beer industry had shown a clear trend towards high-end offerings.
The trend favoring higher-end beer is expected to boost margins for breweries, further aided by cheaper barley prices that are driving costs lower, Sun and Lei said.
They cited data from China customs agency and their own research, showing that the average imported barley price fell by 30% year on year in January to April to US$273 per ton. “We expect this trend to continue in the whole of [2024],” they said.
They also expect China’s beer industry to continue to benefit from a product mix upgrade, besides lower barley prices and packaging material prices in 2024.
China is not alone in seeing this recovery. In May, a Reuters report highlighted that global brewers were set to sell more beer this year after several quarters of declines.
The report added that Heineken, the second-largest brewer in the world, had reported its first quarterly volume growth in over a year in the first quarter of 2024. Rival Carlsberg also reported higher volumes in the same period after several quarters of decline.
Carlsberg chief executive Jacob Aarup-Andersen said that brewers will be boosted by events such as the Paris Olympics and the Euro 2024, according to the report.
“We do expect positive volume growth going forward,” Aarup-Andersen said, adding that the brand will benefit particularly from rising sales in Asia.
Lei and Sun have singled out two Chinese beer breweries, Tsingtao Brewery and China Resources Beer, as major beneficiaries of the expected rise in consumption. They have given the beer sector an “overweight” rating.
The duo, however, remarked that heightened price competition among breweries would strain margins.