Beer Nut: Exploring Two Classic Irish Stouts Beyond Guinness
Columnist George Lenker shares some classic Irish stouts ahead of the St. Patrick’s Day weekend. George Lenker
With St. Patrick’s Day just around the bend, Guinness is probably on some readers’ minds.
Although I drink mostly Irish craft beer on my visits to the Emerald Isle, I’m sure no one will be surprised to learn that I also indulge in plenty of The Black Stuff. Although it’s true that even most of the older traditional pubs now feature at least a few craft offerings, Guinness is always a welcome choice when I want to keep the alcohol level on the lower side.
Of course there are any number of good craft stouts in Ireland, including Carlow Brewing’s excellent O’Hara’s Stout and Wicklow Brewing’s Black 16, but you can’t always find them everywhere (although O’Hara’s is pretty ubiquitous). However, if you want an standard alternative to Guinness that is fairly available in most municipalities, there are two that you should try: Murphy’s and Beamish.
Let me start with this caveat: Only one of those options is available here in America as of this writing. So I’m also writing this with the idea that some of you will be visiting Ireland and can seek all sorts of stouts out when you’re there. I’m also hoping they’ll all be available again at some point. But let’s start with the one that you can get here in the United States .
Murphy’s Irish Stout originally hails from Co. Cork, which was the only place you could get it until 1983, when Heineken acquired the rights to the brand. Whitbread got the rights to brew and distribute it in the U.K. in 1988, and Whitbread was acquired by a subsidiary of the multinational group Anheuser-Busch InBev in 2000.
Since I never had it before the big boys took it over, I can’t say if it’s changed over the years, but I’m always worried that good products often do – but not always. I have had it plenty of times since 2000, including my most recent trip to Ireland in January. And I have to say it’s pretty tasty stuff. It has a more pronounced toffee note than Guinness and seemed to have a lighter body. There is also a noticeable coffee element to it.
So, if you like those aspects, you’ll probably like it. I enjoy it, but I would prefer Guinness most of the time. It’s even lower and alcohol, then goodness, sitting right at 4% ABV.
Beamish Genuine Irish Stout originates from Cork as well. Its first brew was made by Beamish & Crawford, who established their brewery in 1792. The firm went through several ownership changes over the years and is currently non-operational due to its acquisition by Heineken International in 2008. Despite this, the beer is still produced in Cork, at the Heineken facility residing there.
Regrettably, Heineken made the decision to halt its sales in the United States over a decade ago, for reasons unknown. I consider this a loss, as it poses a wonderful alternative to Guinness and Murphy’s. It has a slight hint of chocolate, blending perfectly with the roasted nut flavor. It’s a smooth drink and with a 4.1% ABV, it’s excellent as a session beer. While I hope it makes its way back to the US, I’m not particularly optimistic.
In the spirit of the holiday, happy St. Patrick’s Day. Enjoy the stout beer you prefer most, and cheers!
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Exploring the Latest Beverage Additions: From Vodka Soda to Sports Drinks
11-Mar-2024 – Last updated on
11-Mar-2024 at 10:22 GMT
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Kylie Jenner has launched Sprinter, a vodka soda made with premium vodka, sparkling water and real fruit juice. This light and refreshing beverage was created in collaboration with Chandra Richter, a female beverage development expert with over 20 years of experience and a PhD in molecular biology. Richter served as the Head of Product Development and Supply Chain. After over a year of taste testing, they ultimately achieved the perfect balance of flavours, resulting in Sprinter. This canned vodka soda contains just 100 calories per serving, has a 4.5% alcohol by volume (ABV) content, and is made with real fruit juice without added sugar.
Sprinter is available in four variations: black cherry, peach, grapefruit and lime.
It will be launched across the US on the 21st of March, and will be obtainable in 8-can variety packs for a suggested retail price of $19.99.
The first ever unflavored water from Gatorade, referred to as Gatorade Water, has been introduced in the US.
Gatorade Water is an alkaline drink with a pH level of 7.5 or above, is infused with electrolytes which gives a refreshing and sharp taste, and the bottles are constructed from 100% recycleable plastic.
Gatorade has introduced premium water aimed at active individuals seeking continuous hydration, according to Anuj Bhasin, the chief brand officer at Gatorade.
He explained that current athletes are more focused on wellness than ever and look forward to Gatorade meeting their hydration requirements round the clock, regardless of who they are or their physical activities. As per his discussion, Gatorade Water provides this all-day hydration.
Gatorade Water is now accessible across the nation in different retail stores. It can be purchased in 1L bottles for continuous hydration with a suggested retail price ranging from $2.39 to $2.99. It also comes in a 700ml size featuring a sport cap with a suggested retail price between $1.99 and $2.69.
In other news, Catalyst Spirits from Florida is venturing into the increasing RTD market, presenting Howler Head, a premium banana-flavored bourbon whiskey mixed with cola.
Howler Head & Cola has recently been launched in Australia, with plans to expand to other markets.
The drink is portrayed as a delightful, bubbly beverage with notes of roasted caramel and coffee, enriched by a creamy, full-bodied, natural banana flavour. It concludes with an oak and banana aroma that leaves a smooth, satisfying aftertaste.
For the suggested price of AU$29, you can find Howler Head & Cola at varieties of retailers all over Australia, available in 4-pack sets of 330ml cans. A 10-pack option is set to be introduced later in the year. The alcohol content of each can is 6%.
The brand has also secured a partnership with UFC Australia, becoming the official flavoured whiskey ready-to-drink (RTD) of the organisation. To coincide with this launch, former Australian UFC middleweight champion Robert Whittaker has been announced as the newest ambassador for the brand.
With the successful inception of RumChata Coconut Cream in the Spring of 2023, the esteemed brand is excitedly paving the way for a new entrant, RumChata Pineapple Cream.
This dual hit of tropical freshness carries an ABV of 13.75% and is a delight to savor both stand-alone or in a Piña Colada inspired cocktail christened the RumChata Colada, which is a perfect blend of RumChata Pineapple Cream and Coconut Rum.
Moving to another refreshment avenue, California-based Guayakí Yerba Mate brings forth its newest flavor blend – Berry Lemonade. This tasty fusion is ready to join the ranks of the brand’s popular High Energy Cans, which are set to hit shelves across the United States within the month.
The intriguing Guayakí Yerba Mate is brewed from naturally caffeinated leaves of the holly tree species, uniquely known as Ilex paraguariensis. This tree species can be found flourishing in the heart of the Atlantic Forest of South America.
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Each can of Berry Lemonade contains 150mg of caffeine. The
summer beverage is a balanced blend of tart lemon and sweet strawberry flavors, derived from
real fruit juice, creating a low calorie drink with 20 calories and 2g of sugar.
Janal Cruz, Guayakí’s VP of Operations at Guayakí, said,
“Berry Lemonade reflects Guayakí’s commitment to positive energy and exceptional flavors,
using certified organic and fair-trade ingredients. This new offering
represents our dedication to taste, health, and responsible sourcing.”
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Topo Chico has launched a new collection of elevated non-alcoholic mixers
in the US: Ginger Beer,
Tonic Water and
The drinks are described as ‘an elevated non-alcoholic mixer with
premium ingredients, a light essence of flavors, crisp bubbles, filtered water and added minerals for taste’.
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“`html
Each can of Berry Lemonade contains 150mg of caffeine. The
summer beverage is a balanced blend of tart lemon and sweet strawberry flavors, derived from
real fruit juice, creating a low calorie drink with 20 calories and 2g of sugar.
Janal Cruz, Guayakí’s VP of Operations at Guayakí, said,
“Berry Lemonade reflects Guayakí’s commitment to positive energy and exceptional flavors,
using certified organic and fair-trade ingredients. This new offering
represents our dedication to taste, health, and responsible sourcing.”
Topo Chico has launched a new collection of elevated non-alcoholic mixers
in the US: Ginger Beer,
Tonic Water and
The drinks are described as ‘an elevated non-alcoholic mixer with
premium ingredients, a light essence of flavors, crisp bubbles, filtered water and added minerals for taste’.
“`
Topo Chico Mixers are now available nationwide in numerous retailers, liquor shops, and pharmacies. The product, available in 7.1oz glass bottles, is sold in single flavor packs of four with a suggested retail price of $6.79. You can find them in the mixer section.
KAHOL, a London-based non-alcoholic spirits brand, is introducing its complete range of 0% spirits. This move comes after a year of test marketing some of the range’s select expressions with key target groups.
The collection consists of both clear and dark spirits, along with a limited edition aperitivo. All of these are designed to directly substitute their alcoholic equivalents in everything but ABV.
The production process of KAHOL integrates traditional alcohol production techniques with unique technology. It starts with full-strength spirits, the alcohol content is enzymatically modified, followed by extensive barrel aging and botanical infusion to structure the flavors and mouthfeel.
The distilled spirits can be used in mixers, cocktails, or simply drunk neat.
The initial range features Malt Abbey, an alternative to whisky that mirrors Speyside scotch, accompanied by Maggie Bailey, a non-alcoholic bourbon variant of the Kentucky straight genre. The line also extends to a non-alcoholic version of Plata tequila, dark spiced rum, and London dry gin.
The latest addition to London’s Rude Health array of dairy-free beverages is the Organic Oat Barista.
The Organic Oat Barista was perfected over four years and is marketed as the ideal complement for coffee lovers, whether their choice is pods, espresso, or filter coffee. The drink blends four ingredients, namely Spring Water and Organic Oats.
Organic Cold-Pressed Sunflower Oil and Sea Salt, along with a high oat content of 14%, contribute to an ideal creamy foam and a natural sweetness that complements the coffee’s taste.
According to Camilla Barnard, the co-founder of Rude Health, there is still a lot of room for expansion in the Barista category even with its foundations already laid. She believes that Barista, Oat and Organic are all key growth factors. The shelves are currently filled with products containing long ingredients lists that include emulsifiers, stabilisers, and acidity regulators. Consumers, however, are increasingly seeking out products that not only deliver exceptional functionality and superb taste, but also contain organic, clean-deck ingredients. Using their years of dairy-free drink expertise, Rude Health crafted what they believe is the ultimate trade-up.
The Organic Oat Barista can be obtained through wholesalers such as Suma, Essential, Infinity, CLF, Greencity, Queenswood, and Auguste Noel. It’s also available on Ocado and Amazon with a suggested retail price of £2.40 for a 1-liter package.
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Understanding the True Meaning of Single Estate Whiskey
It seems that there’s an ever-growing vocabulary you need to know to properly understand whiskey, and its many different variations, if for no other reason than to know just what exactly you’re getting in that particular bottle. Even more frustrating are those terms that sound confusingly similar, such as single malt whiskey and single barrel whiskey, along with single grain whiskey. Well, add another “single” whiskey descriptor to that list, and it’s one that has been appearing more and more frequently in recent years: single estate whiskey. So, what exactly does single estate whiskey mean?
The answer to that question is not very straightforward. Since there is no clear legal definition for what “single estate” actually means when it comes to whiskey (or any other spirit for that matter), whiskey distilleries and marketers are free to use the term however they want. At a minimum, single estate whiskey means that the grain (such as barley, corn, or rye) for that whiskey was grown in one location, and ideally, on that estate. At the other extreme, it means that the entire whiskey production process took place in one location, on the estate, and under the control of the distillery.
Read more: The 27 Best Bourbon Brands, Ranked
Single estate whiskey seems like it should be a fairly straightforward term — whiskey that comes from a single estate. However, the confusion stems from what that actually entails. Is it enough that the grain is grown at or around that estate? Does the yeast also need to come from that estate? What about the water, since we already know that the water source does make a difference in the taste of bourbon? And what about the rest of the whiskey production process, including the malting, distillation, and maturation? Does the distillery have to actually own the estate and do they have to control each step of the whiskey production process themselves?
According to the Cambridge English Dictionary, “single-estate” is “used to refer to food or drink where the majority of the ingredients or the main ingredient comes from one area of land.” However, some people in the whiskey industry argue that unless the distillery controls the entire process, it can’t really call itself a single estate distillery nor can they call the whiskey they make single estate whiskey.
In particular, they take issue with the fact that many of the so-called single estate distilleries out there currently do not malt their own grain. Of the three main single estate distilleries producing single estate Scotch whisky in Scotland — Ballindalloch Distillery, Arbikie Highland Estate Distillery, and Lochlea Distillery — none of them malt their own barley on-site, though, truth be told, only a handful of Scotch distilleries in total do actually malt their own barley due to space constraints.
Then there is the question of whether it makes any difference if a whiskey is single estate, particularly if you are simply referring to the grains all coming from one estate. There is one belief that the single estate designation has virtually no effect on the actual flavor of the whiskey since the production process potentially removes any significant difference that may arise from the grain being grown in a particular area — it’s an extension of belief that terroir doesn’t have any real impact when it comes to whiskey, unlike wine. However, two recent studies seem to indicate otherwise.
In a 2021 study published in Foods, researchers compared two different types of barley both grown in two different locations in Ireland, while a 2019 study published in PLOS ONE compared three different varieties of corn all grown at different farm locations in Texas. In both studies, researchers found that the location and environment where the grain grew did make a difference in flavor of the spirit, even more so than the variety of the grain itself. If that’s the case, then the single estate whiskey designation may actually mean something more than just a marketing ploy — it may actually make a difference in the taste of the whiskey. And that’s something consumers may want to look out for in the near future.
Read the original article on Tasting Table.
Exploring the Importance of Wine Weight for Perfect Dish Pairing – Insights from Top Sommeliers
Pairing wine with food can be intimidating, but it doesn’t need to be. When you break a wine down to its basic features, it becomes a lot easier to figure out what kinds of wine go with what types of food. You probably know that flavor profiles are important when it comes to pairing wine and food, but the weight of your wine may be something you’ve overlooked in the past. To help us understand more about how weight plays a role in wine pairings, we reached out to Doreen Winkler, natural wine sommelier, orange wine expert, and founder of Orange Glou, the world’s first orange wine subscription service and wine store, in New York City. When we talk about weight, we aren’t asking you to place the wine on a scale.
“Weight has to do with the body of the wine,” Winkler told us. While you could describe a wine as being lean or heavy and some people might understand what you’re saying, it’s not the usual way to talk about a wine’s weight. “We look at wine as a range from light to medium to full-bodied,” she explained. So, when you hear someone describe their Cabernet Sauvignon as being big-bodied or full-bodied, now you know that they’re talking about the wine’s weight. Weight and body refer to how the wine feels in your mouth. A light-bodied wine is thinner, more acidic, and tends to have a lower alcohol content. A full-bodied wine has more tannins, less acidity, a higher alcohol content, and an overall denser mouthfeel.
Read more: 15 Popular Hard Seltzer Brands, Ranked Worst To Best
Doreen Winkler described weight as being “one of the most important considerations when pairing wine,” adding, “When it comes to orange wine, a lighter-bodied macerated Sauvignon Blanc from Austria will pair well with fresh seafood due to its crisp, minerally flavor profile.” Fresh seafood has a bright saltiness to it and doesn’t weigh heavily in your stomach after you’ve eaten it. Because the food can be characterized as light and refreshing, we would do well to pair it with a refreshing, light-bodied wine.
“Fuller-bodied Georgian wines, such as a Rkatsiteli aged in amphora, are more tannic and earthy,” Winkler went on. “Which makes a great wine pairing for aged cheese and other richer foods.” Foods that are dense, bold, or hearty could be described as being heavy, so we want to pair that heaviness with a full-bodied wine that can compete with those flavors.
If your wine is too light for the dish, you won’t be able to taste it. The big, bold flavors of the food are going to drown out what makes that wine special. The opposite is also true. If you pair a full-bodied wine with a light dish, then that wine is going to outplay the food’s flavors, leaving you with the impression that the food is somehow lacking when it really isn’t. This is why medium-bodied wines are so versatile in food pairings because they occupy an easy middle ground.
Read the original article on Tasting Table.
The Spread of ‘Nuisance’ Beer Bikes Ban from Europe to UK Cities
Beer bikes banned from European party capitals for being a nuisance are spreading to cities across the UK.
The oversized bikes have been a stag party staple on the Continent for decades but the nuisance they caused on public roads led to them being banned from the centres of Amsterdam, Prague, Budapest, Munich and Düsseldorf.
Despite their chequered past in Europe, the pedal-powered pubs-on-wheels are popping up in cities across the UK, with services launching in Bristol, Birmingham and Edinburgh in recent weeks.
Seating up to 17 drinkers per bike, pedalling customers pay £450 to drink as many beers as they want while a sober driver steers them through the city streets for an hour.
Thanos Koufis, operations manager for Beer Travel UK, said the
Tragic Incident: BMW Driver Consumes Almost 10 Litres of Rum, Resulting in Death of 77-year-old Man
A drunk BMW driver struck and killed a 77-year-old man after consuming nearly 10 litres of rum during a four-day spree.
Tom Ferguson was a guest at the Premier Inn hotel in Stockport, Manchester, where personnel requested him to depart due to his intoxicated state.
Nine empty Captain Morgan’s rum bottles were located by hotel employees in his room, and a half-empty bottle was found on him at the time of his arrest.
CCTV footage shows 29-year-old Ferguson struggle to get into his white BMW 1 Series before driving off.
Just moments later, while Robert Palmer and his spouse were headed back to their vehicle after an appointment at the hospital, an incident occurred. Ferguson, who suddenly mounted the pavement, impacted the dear husband.
Ferguson, who does not possess a permanent address, received a prison sentence for 12 years at Minshull Street Crown Court on Friday, which was the 8th of March.
Juliet’s Founder Discusses Women in Wine Industry and Her Preferred Takeout Pairings
Juliet wines have been around for a few years now and they’ve become known as the upscale version of boxed wine. I tried their Pinot Noir and rosé for the first time recently and was pleasantly surprised by the high quality of these California wines. The beautiful, eco-friendly containers were a hit at the party I brought them to, and they were extremely portable.
JULIET CO-FOUNDERS ALLISON LUVERA AND LAUREN DE NIRO PIPHER
The female owned and operated brand recently introduced two new pours — Chardonnay and Cabernet Sauvignon. There’s also a Sauvignon Blanc and a limited-edition orange wine to choose from. In honor of International Women’s Month, Juliet is offering 10 percent off sitewide with the code Womens10. I spoke to co-founder of Juliet, Allison Luvera about Juliet’s role in the realm of women in wine, changing the stereotype of boxed wine and her favorite sip from their current lineup.
“Juliet is owned and operated by women, so it was a natural choice for us to create a brand and products that resonate with the unique needs of the female consumer,” says Luvera. “We are very intentional about aligning ourselves with values we know women care about and strive to create products that are uncompromising. We never want women to choose between quality wine, beautiful design, or sustainability — with Juliet they can have it all.”
Luvera expresses her excitement about being a part of the wine industry during a promising period for women in the field.
“The current period is arguably the best time to be a woman involved in the wine industry,” she posits. “Each year brings increased representation in all areas of the sector, from the roles of winemakers and founders to senior positions at supply and retail companies. What’s truly fascinating is that the ascent of women to powerful roles leads to a more diverse range of products on the market that appeal to female customers.”
Juliet feels right at home at dinner parties, picnics, or even when paired with takeaway food.
Regarding reshaping public perception of boxed wines, many change their views when they sight the stylish containers capable of holding two bottles’ worth and taste these Central Coast of California wines.
“Juliet has elevated the boxed wine experience for women,” Luvera says. “Our products erase the negative stigma against the format and make it the everyday luxury or moment of indulgence that women want and deserve. Whether enjoying a glass alone at home or sharing with friends at the beach or park, Juliet empowers women to embrace this sustainable and convenient format with pride.”
So how does Luvera like to pair her Juliet wine? While it could hold a place at a fancy dinner party, right now she’s enjoying it with take-out.
“The Juliet 2022 Chardonnay pairs incredibly well with spicy ethnic cuisines like Thai and Vietnamese,” she says. “It has a bright acidity that stands up to bold flavors, and the citrus and tropical aromas complement the spice in a really satisfying way. This pairing has definitely elevated my weekday takeout food routine!”
Mastering the Black Manhattan: A Unique Spin on the Classic Whiskey Cocktail
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The Black Manhattan is like a Manhattan, but more. It amplifies the vigor of a standard Manhattan cocktail—not exactly a timid creation—and supercharges it. If a regular Manhattan is a melody played on a piano, then a Black Manhattan is that melody but on a pipe organ—required for its ample, resonating chords of flavor that cover every available space.
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Most Manhattan variations follow a simple template: You take the standard recipe for the Manhattan (2 oz. whiskey, 1 oz. sweet vermouth, 2 dashes bitters), and reduce the vermouth by half and accent it with a small pour of some other liqueur. There are lots of these: Use Cynar and it’s a Little Italy; Maraschino and it’s a Red Hook; Benedictine for a Fort Point; you can go on and on. The Black Manhattan does not follow this rule, because when Todd Smith thought up the cocktail in 2005, the rule hadn’t been invented yet.
Well, 2005 wasn’t that long ago, but in mixology terms, it’s practically a lifetime. All the templates and cocktail families and best practices that everyone now knows and takes for granted were, at the beginning of George W. Bush’s second term, still being formed. What this means for the Black Manhattan is not only that it is a Manhattan in which the sweet vermouth is not reduced but fully supplanted with an ounce of the Italian bittersweet liqueur, Averna (the aforementioned rule-breaking) but also, it means that the online recipes are kinda all over the place, because the conception of a Manhattan in 2005 was different to what it is today.
Todd Smith is celebrated in the cocktail world for his creation, the Black Manhattan. Smith’s invention came while he was employed at a San Francisco restaurant, Cortez. The cocktail began gaining substantial attention when Smith paved his way in the hospitality business and launched the well-known Bourbon & Branch. During the time of its inception, rye whiskey was not a typical ingredient used, as Smith quipped, indicating the sheer popularity of bourbon over rye.
The appeal of the Black Manhattan recipe comes from the unique mix, which featured homemade bitters, an often overlooked part of cocktail making. The signature drink was a blend of bourbon, Averna, and a touch of cherry coffee bitters made in-house. As tastes evolved, and rye whiskey saw a resurgence in popularity, the Black Manhattan recipe adapted too. The constant between these versions is the inclusion of Averna, but online recipes vary from the original. Some include bourbon or rye, and variations of bitters such as Angostura, orange, or sometimes both.
The beauty of the Black Manhattan is each version could stake a claim for the best due to the cocktail’s naturally robust flavor. After taste-testing every recipe available, it was challenging to settle on a preferred choice. Similar to the Revolver cocktail, also credited to Bourbon & Branch, the Black Manhattan is flexible and can withstand variations. Its success and longevity can be attributed to the seamless blending of Averna, tasting richer and fuller than the sweet vermouth typically used in a Manhattan, yet still working harmoniously within the recipe. The Black Manhattan retains the beloved original flavors, but with an increased coffee, cocoa, and cola hint.
An example of a prominent recipe includes 2 oz. of rye whiskey.
1 oz. sweet vermouth
2 dashes Angostura Bitters
Add all ingredients to a mixing glass with ice and stir for 10 to 15 seconds (on small ice) or 20 to 30 seconds (on big ice). Strain up into a coupe or cocktail glass, and garnish with a cherry.
NOTES ON INGREDIENTS
Whiskey: This is a remarkable choice regardless of the kind. It works superbly with both Kentucky-style ryes and Canadian-style ryes. Moreover, it pairs exceptionally well with bourbon. My recent experience with Bulleit Whiskey’s new American Single Malt was splendid, featuring vibrant fruit undertones and enticing spice. However, I am still partial to a good rye. When it comes to choosing the style, I am at a deadlock. A higher proof Kentucky rye like Rittenhouse or Wild Turkey 101 results in a robust cocktail that can balance the depth of the Averna. If you opt for an all or mostly rye bottle like Dickel Rye or Redemption, the resulting herbaceousness and spice from the grains are charming. There is no right or wrong choice; just follow your preference.
Averna: This is a type of “amaro”, an Italian liqueur that is both bitter and sweet in taste. It is typically consumed either as an aperitivo, to stimulate the appetite, or a digestivo, for aiding in digestion, based on the alcohol volume. Among the many hundreds of amari brands, Averna remains a top-tier choice. This digestif, which has an alcohol volume of 29 percent, has been produced in Sicily since 1868 and is a requisite for a Black Manhattan.
Allow me to clarify: While some Black Manhattan recipes may suggest using other amari, this would alter the true nature of the cocktail. It’s feasible to partly replace the vermouth with a different amaro, but only Averna has proven successful as a complete substitute for vermouth in my experience.
The amount of Averna utilised depends on your choice of whiskey. For a potent rye whiskey, stick with the indicated full ounce. However, if you opt for a bourbon (which tends to have a sweeter profile than rye) or a rye with a proof of 90 or lower, you may want to reduce the Averna to 0.75 oz., or even down to a 0.5 oz. based on your taste preference.
Bitters: It’s a mystery to me how orange bitters found their place in this beverage. Not that its bad, but it doesn’t enhance the drink either. I believe a few dashes of Angostura is all you need.
In contrast, when Smith departed from Bourbon & Branch, the team substituted his unique cherry coffee bitters with Fee Brothers Barrel Aged Old Fashioned Bitters as soon as their stock depleted. This change accentuated the flavors of baking spice in the drink. I, personally, haven’t had the chance to verify this yet. However, an old Bourbon & Branch bartender swears by this method and claims it’s the ideal way to make this drink. Therefore, consider his opinion for its worth.
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Proposed Halt on Planned Beer Tax Increase in Canada
A package of beer cans moves along a conveyor at the Waterloo Brewing brewery in Waterloo, Ontario, Canada.
Canada’s finance minister announced tax relief aimed at the country’s small breweries ahead of a deadline that would have seen certain duties on domestic beer, wine and spirits more than double.
The government is proposing to cap an inflation adjustment for excise taxes charged on domestically produced beer, spirits and wine at 2% for the next two years, Chrystia Freeland said in a statement Saturday, extending a similar limit implemented last year. It was previously set to increase to 4.7% as of April 1.
Join the Winter Warm Up Event by Traverse City Whiskey Co. this Saturday
TRAVERSE CITY — Traverse City Whiskey Co. is hosting their family-friendly Winter Warm Up event on Saturday afternoon.
It’s free to attend, with outdoor yard games and live music. There will also be food and drinks available for purchase, and even an exclusive opportunity to taste some of their award-winning whiskeys.
“It’s so important to us, especially in the off season, to create an environment to bring people together. That’s why whiskey is such a magical spirit. And we’re also excited tomorrow to debut some fun spirits that have been hiding in our Rick House, which is our barrel warehouse, for years. We’re going to be debuting them as a bit of a teaser to anybody who comes,” said Chris Fredrickson, owner and co-founder.
The event is from 1 to 5 p.m., and an ID is required for tastings.