Unanimous Verdict: 3 Bartenders Reveal the Best Vodka for a Martini
Vodka, oh vodka. It’s one of those spirits that instantly brings a flavor memory to mind, whether it’s from souvenir shot glasses or a neutral vodka-soda. Meaning “little water” in Russian, vodka certainly gets a bad rap, and the same is sadly true of vodka martinis. But to that end I say, no more!
Even the Alcohol and Tobacco Tax and Trade Bureau, which previously stated that, technically speaking, vodka should be “without distinctive character, aroma, taste, or color,” (ouch!) has gone back on its rulings. The bureau’s new amended definition gives vodka martini drinkers a lot more excitement to look forward to — and it shows.
Plenty of vodka brands are making far more complex martinis to enjoy and mix, according to bartenders. If you often opt for the more classic gin martini, it’s time to stir things up (literally, please don’t shake!) with a vodka martini.
What’s the Best Vodka for Martinis?
What’s the trick to picking the best vodka for a martini? Know your grains! Contrary to popular belief, most vodkas are not made with potatoes, but from grains like wheat, barley, rye, and corn. Depending on the grain, you’ll get a wide variation in texture, sweetness, and, yes, a little burn.
After interviewing over a half-dozen bartenders, one grain was the cream of the crop when it came to vodka bases: wheat. “I prefer vodka distilled from 100% wheat,” says George Krpeyan, the general manager at The Grand Tier Restaurant at the Metropolitan Opera House in New York, who says that many of the signature vodka cocktails he makes are with Grey Goose, a wheat-based vodka. “For my taste, wheat vodka tastes best.” Hailed for its delicate sweetness and smoothness, wheat vodka is some of the best for mixing, while rye-based vodka is often spicier, and corn-based vodka can tend to be on the buttery side.
Krpeyan is not alone in loving wheat-based vodkas, either. “My favorite vodka brand is Grey Goose. I’m French, so it is a plus, and I love the way the product is being curated and the full process and minds behind it,” says Simon Sebbah, the beverage director of Grand Tour Hospitality. “All of the vodka cocktails you can find at American Bar, Saint Theo’s, and Holiday Bar are based with Grey Goose.” Made from French winter wheat and brought up to proof with demineralized spring water from the nearby town of Cognac, Grey Goose has a crisp flavor that makes it the perfect backbone for a spirit-forward cocktail like the martini.
Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly
Grey Goose isn’t the only brand known for its crisp flavor profile. Other bartenders and beverage directors I interviewed sang the praises of other wheat-based vodkas, like Stoli Elite, Chopin, and Ketel One, all well-known for their crisp, clean finish with light hints of citrus.
How to Make the Best Vodka Martini at Home
With a cocktail as simple as the martini, the quality of all your components really matter. You’ll need dry vermouth, your vodka of choice, and perhaps some orange bitters or olive juice, all of which should be very much chilled. If you have enough time, freezing your glasses and stirring your martini will keep the cocktail ultra-silky — almost creamy, even.
From there, most classic martini recipes will call for a 2:1 or 3:1 vodka to vermouth ratio, a quick 30-second stir in your mixing glass with a large ice cube, and then strain into your martini glass. Add garnish (like a lemon twist, olives, or cocktail onions) and you’re done.
While martinis might seem intimidating to make, there’s one method that makes it almost too easy while also maintaining an ambrosial texture: just make a large freezer batch. “The freezer martini method builds on that texture,” says Pete Vasconcellos, beverage director for Albert’s Bar in New York. “Get a one-liter glass bottle with a tight-fitting lid. Figure out your favorite martini ratio (of vodka to vermouth) and scale it up to 750 milliliters (until it almost fills the bottle). Multiply the total volume by 20% (150 milliliters) and add that amount of distilled water. Put your martini batch in your glass bottle and in the freezer. When you’re ready to drink, just pour it into a chilled martini glass. No need to stir!”
Exploring the Top 5 Reasons to Enjoy Bag-in-Box Wine during the Festive Season
Bag-in-box wine had previously garnered a poor reputation, with tie-ins to mediocre quality and last-minute sprees. Party-goers would balk at the thought of serving wine from a cardboard vessel. However, attitudes towards bag-in-box wines have shifted as more of them now contain better-quality, and sometimes even high-end, wine varieties.
Keeping a box of white or rosé in your refrigerator or perhaps a box of red in your pantry allows you to still have quality wine days after the box is initially opened. Most box wines promise a preservation of freshness for at least six weeks after being opened. However, personally, I’ve found the optimal freshness period to be somewhere around three to four weeks. Their petite and lightweight structure make them an unbeatable choice when you’re tasked with transporting alcohol to a dinner party or a large gathering. Available commonly in sizes of 1.5 liters (equal to two typical wine bottles) or 2.25 liters (the equivalent of three bottles), bag-in-box wines are highly convenient when you’re willing to let go of your delicate glass.
The environmentally friendly nature of bag-in-box wines is one of the main reasons they are produced. The carbon footprint of the lighter cardboard attached to a slim plastic bag and tap is significantly less than that of thicker glass. Although both are recyclable, the process of recycling glass (and its production), requires substantial energy.
Oliver Lea, a co-founder of The BIB Wine Company, who are reachable at @bibwine, stated that the carbon footprint of bag-in-box wines is “ten-fold less than that of bottled wine”. The BIB Wine Company offers a large postage-paid envelope to its customers to send back used taps and inner plastic bags. These materials are sent to a recycling plant where they undergo a “microwave-induced, energy-efficient process to break them down into reusable materials,” as Lea enlightened. He added, “We’re continuing to fine-tune the process, but its nature is predominantly circular.”
Also accepting returned, washed taps and bags is the company More Wine spearheaded by Rich Hamblin (@morewineontap), a firm specializing in uniquely packaged wine, often in boxes. The business structure of More Wine is primarily wholesale, constituting 85%, supplying pubs, bars, and restaurants, with the remaining 15% directed towards consumers. It typically deals in larger boxes, with one of its five-litre boxes equating to seven bottles.
More Wine (morewineontap) along with other similarly-focused companies and the newly-organized entity, Bobo (@bobo_wines), are the top independent players in the bag-in-box wine industry. In my review, I sampled an assortment of supermarket lines. Though there were a few subpar samples, including two lacklustre rosés, there were also excellent buys listed below.
I also enjoyed, considering the cost, the citrusy-bright Stormhoek Siren Fairtrade Organic Chenin Blanc 2023 from South Africa (11%, Co-op, £10.50 for 1.5 litres), and the zesty, crisp Taste the Difference Coolwater Bay Sauvignon Blanc 2022 from Marlborough, New Zealand (13%, Sainsbury’s, £20 for 1.5 litres).
If you’re purchasing any of these for a party, it’s very likely they won’t survive past a single evening, but don’t let that dissuade you. Regardless of whether it’s for a large group or a quiet night in with a high-quality beverage, it pays to think creatively.
(14%, Morrisons, £20 for 2.5 litres)
Introducing an aroma of cassis and dark chocolate, the taste of this softly oaked malbec is reminiscent of blackcurrants cooked with a touch of cinnamon. This fantastic value wine is rich and potent, therefore it complements party food (particularly red meat dishes/spicy canapés) better than being served by itself.
(12.5%, Waitrose, £26.99 for 2.25 litres, reduced to £21.99 from Nov 29 until Jan 1)
An eye-catching offer on a scented Sicilian white with refreshing tangerine peel and ripe pears, and a subtle hint of orange blossom. Dry finish, so it’s fine without food but would be good paired with lighter nibbles based on prawns or green vegetables such as asparagus or courgette.
(12.5%, Bobo, £46 for 2.25 litres)
Organic cabernet franc bursting with fresh raspberries plus some blackcurrants on the finish. Unoaked, youthful and succulent, it’s not too strong or heavy, so is versatile on its own as a quality party red or with food. Charcuterie would be my match.
(13%, BIB Wine Company, £51.22 for 2.25 litres)
Here’s a premium wine in a box, a fine Loire Valley sauvignon blanc with zesty lemon and grapefruit that zip across the palate, with a lip-smacking mineral finish but enough ripeness to round it out. I’m too mean to buy this for a party, but would happily serve it up for a smaller group with fish pie, shellfish or grilled goat’s cheese salad.
(13%, More Wine, £59.50 for 5 litres – equivalent to almost seven bottles)
A whopping big box of vivacious viognier from the south of France. There’s plenty of juicy apricots and a honeysuckle hint on the scent, but a dry, fresh finish. It’s a great idea for anyone planning a really big bash this Christmas. It’s refreshing on its own but also goes well with chicken, salmon and quiches. It may not fit in your fridge though – I stuck mine outside the back door.
Why Kraken Rum Emerged as Amazon’s Most Popular Booze Deal This Cyber Monday
Different sizes and flavours are available with big discounts
There are plenty of deals on beer and spirits as part of the Cyber Monday sales, but one brand has stood head and shoulders above the rest when it comes to popularity. That’s because Kraken dark rum has up to 27% on Amazon right now.
There are multiple bottle sizes and flavours on offer too, so you can try something new or opt for a perennial favourite.
And, should you be after something to last through Christmas and beyond, you can even get a healthy amount off 1.75-litres of the tipple. Wowsers!
Kraken Black Spiced Rum 1.75L: was £52, now £43 at Amazon
This is a massive bottle of Amazon’s bestseller that should keep you in dark rum for quite some time. It’ll be handy when unexpected family members invite themselves over for Christmas.
Kraken Black Spiced Rum 70cl: was £26.96, now £22 at Amazon
If you don’t quite need a bath full of rum, the normal-sized 70cl bottle of Kraken is down to £22 right now.
Kraken Black Spiced Rum Roast Coffee 70cl: was £27, now £20.90 at Amazon
Add a little extra to your rum punch with this coffee flavoured version of the classic Kraken. You could even make an Espresso Rumtini with it for a little pep in your step.
Kraken Black Cherry & Madagascan Vanilla Spiced Rum 70cl: was £28.99, now £21.99 at Amazon
This version sounds divine – it’s like having a black forest gateaux in a glass, and the bonus, it’s boozy. This is indeed the one we’ll be buying ourselves, too.
Remember, if you want to take advantage of Amazon’s best prices, you’ll need to take advantage of these deals before the end of play today – so ahead of midnight, Monday 27 November 2023.
You should also check out the other amazing drinks deals that are available this Cyber Monday.
And it’s worth noting that PerfectDraft beer pouring machines, plus the big brand kegs to go with them, are still on offer until tonight – so make use of those deals too for a fabulous, froth-filled holiday season.
Mastering the Brew: 11 Expert Tips for Pouring Beer Like a Pro
Despite the prevalence of draft beer, it’s surprising how many locations still find it hard to nail the fundamentals. The manner in which a beer is poured significantly influences not only the final taste experience, but it also has financial implications for a bar, either increasing revenue through additional sales or lowering it due to wastage.
Many major beer producers even send their employees to establishments to coach their teams, as that ensures their brews preserve their intended taste after leaving the brewery in a keg. I know this firsthand as I used to test and coach bar staff when I was an on-trade sales representative for Heineken. The brewery poured a lot of resources into training us about the science of beer and achieving the perfect pour. Years afterwards, I managed a 24-tap brewpub for BrewDog, where I had to become well-acquainted with operating and troubleshooting draft beer systems, while ensuring pouring standards amongst the staff.
Throughout my career, I’ve encountered as much poor advice as I have good, having to rely on the sagacity of master brewers and sheer trial-and-error to understand how to efficiently pour every style of beer—while ensuring top-quality. The tips below cover the most essential aspects of pouring a perfect beer, and, even though there’s no substitute for hands-on experience, they offer a sturdy basis for learning to pour like an expert.
Read more: 13 Liquors Your Home Bar Should Have
Before we think about pouring beer, it’s essential we start with a clean glass. While a dirty glass has obvious implications in terms of hygiene and visual appeal, there are several other issues that arise from using an unclean vessel.
Any residual elements in the glass have a chance of impacting the taste and aroma of the beer, and while it may still be palatable, it won’t taste the way the brewer intended. The proteins in beer are crucial as they play a part in forming and maintaining the foamy top; something known as “head retention.” We’ll cover the importance of head retention shortly, but for now, it’s important to know that residue within the glass will stop these proteins from forming a tight, creamy head.
Even the smallest particles in a glass can impact carbonation (the fizziness of the beer). Carbon dioxide interacts with imperfections on the glass in a process called nucleation which causes bubbles to form where we don’t want them. This leads to excessive fizz and a loss of carbonation.
Fortunately, there are a few tricks we can use to identify a dirty glass. Aside from a visual inspection for things like lipstick marks or fingerprints, we can pour a beer and check if bubbles are forming on the outside of the glass. We can also rinse a glass with water and coat the inside with salt, which won’t adhere to surfaces where there are residual fats and oils.
Experiencing a pollute glass occasionally is normal, but knowing the signs can spare your pour. If you notice that your majority of glassware is unclean, your glasswasher might be the cause.
Note that a glasswasher should exclusively be used for glasses. Anything that contacted food should be washed separately because the oils and fats can create a layer on the glasses, and residual food can add undesired flavors and smells. The same applies for coffee and tea mugs as coffee oils and milk fats can likewise damage your beer glasses.
If your glasses aren’t clean after washing, ensure to recheck your washer’s cleaning chemicals and if they’re replenished. Even though every glasswasher differs, most need some type of detergent for the washing stage, along with a rinse aid for spotless drying of the glasses. Don’t forget to keep your machine filled with dishwasher salt for preventing limescale, particularly if you have a hard water supply.
Lastly, it’s a good practice to use a glass refresher – those small water fountains that spritz the interior of a beer glass before pouring. These eliminate any remaining residue from the glasswasher, and wash away dust from a glass that’s been sitting unused for some time.
Once your glassware is ‘beer clean’, the next step in ensuring a great beer-drinking experience is using the correct glass for the beer you’re serving. The style and shape of beer glasses influence far more than just what meets the eye; they have a substantial impact on the overall drinking experience.
It’s common to find established beer brands with glassware swathed in their logos. Whenever these are available, they’re undoubtedly the best choice for that specific beer. This is because brewers invest considerable resources designing these glasses – all aimed at enhancing certain aromas and handling carbonation levels. A good example is the intentional nucleation found in most lager glasses. The glass base carries enamel markings meant to spur carbon dioxide agitation, leading to a consistent stream of bubbles.
Your basic pint glass will serve just right for a majority of ales, while light lagers would require pilsner glasses to encourage carbonation and allow for a frothy head. In some instances, especially with Belgian ales, a tulip or chalice-style glass is the glass of choice. The bulbous shape of these glasses helps lock in the complex aromas, while their stems stop the drinker’s hands from warming the beer during consumption. The Teku glass stands out as the ultimate choice when sampling robust, intricate beers. This wine glass-styled vessel is specifically designed and crafted with beer tasting in mind.
In conclusion, consider researching the best glasses for particular beer styles and ensuring your selection covers the types of beers you plan to serve.
Understanding the way our beer dispensing system functions is as crucial as maintaining the quality of our glassware. In simple terms, we refer to our storage and delivery system of beer from its keg to the glass as the dispensing system.
We make use of carbon dioxide, or a combination of both carbon dioxide and nitrogen for moving beer from the keg through the beer delivery lines in most dispensing systems. This is apart from the hand pump systems in use for cask ales. The beer will pour slowly affecting our level of service and making it difficult to achieve a perfect froth if the pressure of gas is too low. On the contrary, if the pressure is too high, the beer might ‘fob’, which means it comes out frothy from the tap.
All dispensing systems typically enable us to adjust the pressure for every individual keg and the beer line. This is crucial because the requirements for different types of beer kegs and beer vary. Take for instance, German Hefeweizens require a higher carbonation and froth level, so they call for more pressure compared to smooth ales.
Even though stainless steel kegs have been a standard for many years due to their ability to endure high pressure levels, it is not unusual to come across key kegs today. Key kegs are made of a pressurized plastic keg that contains a beer sac, with the gas pushing the beer from outside. However, these do not have the durability to endure high pressure levels like a steel keg.
The final factor to consider prior to pouring beer is the temperature of the dispensing method. Depending on the types of beer you serve, there may be multiple steps in the system that focus on achieving and preserving the right temperatures.
Though there are some exceptions, most places serving draft beer have a specific cellar kept between 11 to 13 degrees Celsius. While this is acceptable for varieties such as Belgian or cask ales where we don’t aim to drown complex aromas and flavors, most beers need extra cooling. For these, beer lines pass through an external cooler that brings the beer down to around 3 to 7 degrees Celsius. Finally, beers meant to be served almost ice cold – often mass-produced lagers – the beer is cooled one more time by a device beneath the bar taps.
Temperature is significant for several reasons. Firstly, we don’t want to serve flavorful beers too chilled because this can negatively affect the taste and aromas. Beer that’s too warm will also foam excessively when poured and is more likely to lose its carbonation and taste flat, which can enhance the alcohol flavor. Additionally, higher cellar temperatures can hasten the beer’s aging process, leading to undesirable off-flavors.
We’re now ready to pour the beer. But before we turn on the tap, we need to consider how we’re holding our glass.
One of the key principles in the hospitality industry when it comes to serving drinks is that the customer owns the top two-thirds of the glass. This implies that as a server or bartender, your hand and fingers should only be in contact with the bottom third of the glass. This is done to maintain hygiene by avoiding contact with the section of the glass close to where the customer will be drinking from.
Once we adopt the practice of holding the glass by its lower third, it’s then time to hold it at an angle of 45 degrees relative to the tap. The aim is to position the nozzle as near to the inside of the glass as you can, but not in contact with the glass or the beer. Later on, we’ll delve deeper into the rationale behind this technique. At this point, it’s imperative that the beer slides down the inside of the glass. Begin the process of slowly adjusting the glass to an upright position when it’s halfway full. As soon as the glass is completely upright, it should have about half an inch of space remaining. This space will accommodate the formation of the head on top of the beer.
We need to be cautious not to increase the gap between the beer tap and the glass excessively, as this may introduce too much air into the beer. This could cause fobbing and adversely affect the ability of the beer to retain its head.
Once the glass is properly angled at 45 degrees and positioned close to the tap, we are set to initiate the pouring. But remember, it’s important to fully open the tap.
Imagine a garden hose. When we squeeze part of it while it’s in use, the water’s flow speed decreases. But at the same time, to maintain balance within the enclosed system, pressure rises. Neither slowdowns in flow or increases in pressure are desirable when dispensing beer. If the beer flows too slowly, it wastes time and decelerates service. The beer also gets agitated due to the heightened pressure and constricted outlet, leading to unwanted foaming, wasting beer and time spent waiting for the beer to calm, or pouring a new one.
Ensuring a correct and consistent flow rate is vital in maintaining the beer’s aromatic compounds and the right level of carbonation according to the particular beer style. If the tap is full throttle and the beer exits too rapidly, you might need to re-adjust the flow and pressure controls in the cellar until the pour rate is appropriate. It’s also a good rule of thumb to check the flow rate of an open line when changing kegs, especially when a new type of beer is placed that might have distinct pressure or flow needs.
If you’ve watched draft beer being poured, it’s likely you’ve seen a bartender perform movements like swirling the glass or lifting it under the tap, apparently to form a foam on the beer. Creating the perfect foam is crucial, but this method of doing so is not ideal.
To understand why, let’s delve deeper into the functions of gasses in beer. We know that carbon dioxide enhances the beer’s texture, carbonation, taste, and smell while aiding in retaining a good foam. From a brewer’s perspective, the carbon dioxide created by the yeast during fermentation helps balance the beer’s pH to avoid unwanted tastes. It also bars oxygen from entering the beer, which could oxidize it and give it a stale flavor.
Swirling the glass while pouring introduces unnecessary oxygen into the beer. Though oxidation doesn’t occur instantly, this added oxygen reduces carbonation and alters the beer’s taste and texture, causing it to taste flat. The subdued carbonation also reduces the beer’s taste and fragrance. Concurrently, the surplus air in the beer is consumed by the drinker, often resulting in bloating. This discomfort will likely deter a customer from ordering another beer, negatively impacting profits.
We previously discussed that the beer tap’s nozzle must not contact the glass or beer during the pour. Learning why this is important helps to debunk the mistaken belief that this method effectively forms a beer head.
Indeed, immersing the nozzle in the beer generates more foam by disrupting the liquid surface and liberating more carbon dioxide, but this action has repercussions. While it releases carbon dioxide─often excessively leading to over-foaming─it likely facilitates the introduction of too much oxygen, a substance we want to avoid. Direct contact between the beer and the nozzle could also pose a contamination risk. Despite the tap’s interior being clean if your lines are appropriately maintained, beer on the tap’s exterior fosters bacteria growth, which we don’t want infiltrating our drink.
An exception to this rule exists: when using a cask ale beer engine with a swan-neck nozzle. These cask ales ferment continuously in the cask, relying on natural carbonation without the need for external gas sources. They only require low pressure for pouring, minimizing the risk of excessive carbonation compared to high-pressure keg systems. However, it’s crucial to clean the nozzle with a fresh cloth between pours.
We’ve covered a lot regarding the importance of beer head retention, and now we’ll dive into why it’s crucial and how to maintain it consistently. Primarily, the head serves as a defense mechanism that traps carbon dioxide inside the beer and prevents oxygen from creeping in, sustaining the carbonation for a prolonged duration.
Furthermore, the head aids in preserving volatile compounds of the beer that largely contribute to its aroma. If the beer lacks a robust head, these compounds evaporate rapidly, denying the drinker the opportunity to fully savor their scent. The feel of a compact and creamy head in the mouth is an essential part of the beer drinking experience. Also, when it engages our taste receptors, it helps to neutralize excessively sweet or bitter notes, courtesy of the proteins present in the beer. Under general circumstances, approximately 5% of the glass should contain beer head. But depending on the beer variety, like Belgian ales or German wheats, the head could often be much more substantial.
We’ve mentioned several incorrect ways of creating a beer’s head, and truthfully, if your glassware is pristine and your equipment is set up correctly, the process of pouring the beer itself should automatically result in an ideal head. If the beer requires additional head, you can crack the tap to enhance the foam. Some taps are designed to produce similar results by pushing them forward.
Try to deliver the poured beer to the customer immediately, as its temperature begins to rise and taste less refreshing as soon as it exits the chilled beer lines.
Properly dispensed high-quality beers in clean glassware are characterized by a lasting head. However, this doesn’t persist indefinitely. The diminishing head signals the fading of aromas and carbonation, leading to a less enjoyable drink. If you notice this, it’s a significant sign that your service speed fails to satisfy all customers.
Uncontrollable factors sometimes slow down beer serving speed – think of a customer requesting a big round or having to replace a keg during service. Yet, there are strategies to maintain a steady beer flow. For substantial orders, you can pour the round in parts or pour it entirely, leaving room at the top for the head. This way, you can speedily top them up before serving. In busy, high-volume bars, a runner is crucial ─ someone who can distribute drinks immediately they get prepared, and tackle issues like keg replacements or cellar problems, while the bartenders continue serving.
See the original article on Tasting Table.
Understanding the Risks Involved in Large Wine Auctions: The Importance of Caution
This story is from an installment of The Oeno Files, our weekly insider newsletter to the world of fine wine. Sign up here.
In addition to many holidays to celebrate, the final months of the year are also noted for two seemingly unrelated but interconnected events: End-of-year bonuses in the financial sector and end-of-year wine sales at major auction houses. We’ve read that bonuses are expected to be lower than usual for the second year in a row, and we’ve also heard from insiders in the auction world that prices may be lower than expected because the folks who’d normally snap up vintage Champagne and first-growth Bordeaux may not be as freewheeling as they have been in past years. That’s great news if you’re not dependent on that bonus to aid your cellar-filling shopping spree—and all the more reason to start scanning the auctions presented by Sotheby’s, Bonhams, Zachys, Christie’s, and other houses.
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One specific auction has caught our eye this season. Christie’s has combined two distinct collections to present “Fine Wine from the Cellar of Quincy Jones & A Diplomat’s Collection of Rarities.” The sale, running November 30 through December 11, includes 350 lots from the legendary musician and an unnamed diplomat who has a treasure trove from France’s best regions. Among the marquee names on offer—such as Pétrus, Cheval Blanc, Cristal, Krug, and Domaine de la Romanée-Conti—is the opportunity to purchase wines from Jones’s collection that are nearly a century old. Christie’s will auction off Cos d’Estournel 1928, Latour 1933, and Leacock’s Malvazia from the same year (which is when Jones was born), and Mouton 1934.
While all in all this sounds like an incredible assortment of bottles, some of the offerings give us pause, especially many of the older ones. We have drunk extremely old vintages of very fine wine, and often the experience is sublime. Other times, though, the ravages of time have not been kind to the treasured juice inside the bottle. The thought of opening a bottle with 90 years of age on it reminds us of the time we saw another great jazz and blues performer, Ray Charles, in concert. This was in 2002, two years before he died. While we walked out of the theater very happy to have seen him on stage and we thought he put on a terrific show, we couldn’t help but wish that we had seen him years before, when he was in his prime.
Conversations with peers in the world of wine have shown us that a sense of unease is not unusual, even when making a purchase from a trusted place, like a prominent auction house. “Bidding on wine at auction carries certain risks, particularly with regards to older bottles,” explains Robin Kelley O’Connor, a wine educator who acted as a liaison between Bordeaux and the United States for over two decades. “Specialists at top auction houses have extensive wine knowledge, but winning a bid and purchasing a wine doesn’t guarantee that it will age well,” she notes.
Yannick Benjamin, the recipient of Michelin’s 2023 Sommelier Award in New York, has been on the front lines of many wine collecting experiences, and they are not always positive. “I have been a sommelier at many auctions and have had times when the wines did not meet either the collector’s or my own expectations – much to our collective disappointment,” he shares. “The fact of the matter is, only a select few wines can truly stand the test of time.”
A wine’s failure to age well may not necessarily be its own fault. Responsibility might need to be shifted to the numerous stops it made during its journey from the winery to the auction. It could have been sold multiple times, and maybe some of the previous owners did not store the wines correctly. Our on-site tasting at Marqués de Riscal in Rioja last year, which included 30 vintages going back to 1862, demonstrated the benefits of meticulous wine care. We were thoroughly impressed with the consistency and quality of the wines served that day. They were fantastic in part because they had never been moved and kept at a steady temperature until opening – they had been stored right there at the winery where they were made. Sadly, you are unlikely to find this level of care in most wines you would purchase at auction.
Furthermore, even with exceptional care throughout its lifespan, a wine can age poorly and provide a subpar tasting experience. “What if that fine Champagne has the odour of aged Parmesan rind and off-putting truffle?” London-based Master of Wine, Anne Krebiehl posed this question to us. “What if the highly esteemed Burgundy is merely a faint echo of what it once was, appearing pale, brown, and more like a paltry smoked meat broth?” Indeed, we can conceive of many other ways we might prefer to spend a large sum of money rather than on a substandard smoked meat broth.
Obtaining an aged bottle of wine may carry an inherent risk, but equipping yourself with adequate knowledge about the vintage you’re interested in can mitigate this. For example, in a Christie’s auction featuring Jones-diplomat, there were several bottles of old Bordeaux on offer. We sought expert advice from O’Connor, a distinguished authority on this wine region. He forewarned us about the issues old vintages might confront. According to him, wines made before the war could potentially taste questionable. He mentioned that the 1928 Bordeaux was one of the best vintages the 20th century experienced. However, he also warned that the years 1933 and 1934 were extremely difficult, hinting that the wines produced during the 1930s might not meet high standards.
Notwithstanding the potential risk when acquiring old wine in auctions, many believe the rewards outweigh the risks. Many consider tasting aged wine akin to sipping history. Will Lyons, a wine columnist for The Sunday Times, marvels at the evolution of fine wine as it ages and develops in the bottle, welcoming a host of tertiary characteristics that younger wines lack. While he acknowledges the risks associated with old wines, Lyons expresses his fascination for the marvelous transformation time manages to bestow on Bordeaux. Lyons describes the matured wine as exhibiting a raisin-y, nutty, and caramelized character and the texture being as light as a feather.
We’ve noticed a trend in year-end auctions, especially at Christie’s, where a plethora of bottles from recent vintages are available for immediate consumption or as additions to cellars for future openings. Regardless of the wine bottle, particularly those seasoned with years, it is crucial to remember that the experience could swing both ways. As the Eagles conveyed years ago in “Hotel California,” it could either be an utter disappointment or a heavenly experience. This sentiment is echoed by Krebiehl, who advises having a few backup bottles handy in case the experience gravitates towards the former.
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Unanimous Verdict: 3 Bartenders Reveal their Favorite Vodka for a Martini
Vodka, oh vodka. It’s one of those spirits that instantly brings a flavor memory to mind, whether it’s from souvenir shot glasses or a neutral vodka-soda. Meaning “little water” in Russian, vodka certainly gets a bad rap, and the same is sadly true of vodka martinis. But to that end I say, no more!
Even the Alcohol and Tobacco Tax and Trade Bureau, which previously stated that, technically speaking, vodka should be “without distinctive character, aroma, taste, or color,” (ouch!) has gone back on its rulings. The bureau’s new amended definition gives vodka martini drinkers a lot more excitement to look forward to — and it shows.
Plenty of vodka brands are making far more complex martinis to enjoy and mix, according to bartenders. If you often opt for the more classic gin martini, it’s time to stir things up (literally, please don’t shake!) with a vodka martini.
What’s the Best Vodka for Martinis?
What’s the trick to picking the best vodka for a martini? Know your grains! Contrary to popular belief, most vodkas are not made with potatoes, but from grains like wheat, barley, rye, and corn. Depending on the grain, you’ll get a wide variation in texture, sweetness, and, yes, a little burn.
After interviewing over a half-dozen bartenders, one grain was the cream of the crop when it came to vodka bases: wheat. “I prefer vodka distilled from 100% wheat,” says George Krpeyan, the general manager at The Grand Tier Restaurant at the Metropolitan Opera House in New York, who says that many of the signature vodka cocktails he makes are with Grey Goose, a wheat-based vodka. “For my taste, wheat vodka tastes best.” Hailed for its delicate sweetness and smoothness, wheat vodka is some of the best for mixing, while rye-based vodka is often spicier, and corn-based vodka can tend to be on the buttery side.
Krpeyan is not alone in loving wheat-based vodkas, either. “My favorite vodka brand is Grey Goose. I’m French, so it is a plus, and I love the way the product is being curated and the full process and minds behind it,” says Simon Sebbah, the beverage director of Grand Tour Hospitality. “All of the vodka cocktails you can find at American Bar, Saint Theo’s, and Holiday Bar are based with Grey Goose.” Made from French winter wheat and brought up to proof with demineralized spring water from the nearby town of Cognac, Grey Goose has a crisp flavor that makes it the perfect backbone for a spirit-forward cocktail like the martini.
Buy: Grey Goose Vodka, $27.59 for 750 mL at Drizly
Grey Goose isn’t the only brand known for its crisp flavor profile. Other bartenders and beverage directors I interviewed sang the praises of other wheat-based vodkas, like Stoli Elite, Chopin, and Ketel One, all well-known for their crisp, clean finish with light hints of citrus.
How to Make the Best Vodka Martini at Home
Creating a martini with a high quality taste requires the careful selection of each component; this includes dry vermouth, vodka, as well as optional orange bitters or olive juice. It is essential that each component is thoroughly chilled. If the opportunity arises, freezing your glasses and stirring your martini will provide the drink with a creamy texture that is exceptionally smooth.
The majority of classic martini drink recipes call for either a 2:1 or 3:1 ratio of vodka to vermouth. This mixture should be stirred quickly in your mixing glass with a large ice cube before being strained into your martini glass. Following this, the addition of a garnish, such as a lemon twist, olives, or cocktail onions will complete the drink.
While creating martinis may appear to be a daunting task, there are methods that make it almost too simple. Simultaneously, the ideal texture is maintained such as making an ample amount for the freezer. The beverage director for Albert’s Bar in New York, Pete Vasconcellos, explains this process. “Obtain a one-liter glass bottle with a tightly-fitted lid. Determine the preferred ratio for your martini and Figure out your favorite martini ratio (of vodka to vermouth) and scale it up to 750 milliliters where it almost fills the bottle. Multiply the total volume by 20% (150 milliliters) and add that amount of distilled water. Place your large batch of martini in the glass bottle and freeze. When you’re ready to drink, just pour it into a chilled martini glass. No need to stir!”
Exploring the History and French Roots of Puerto Rico’s Oldest Rum
Puerto Rico is notably considered the rum capital of the world, and the essence of sugarcane-distilled liquor is intrinsically a part of the island and her people. On the island, rum is either served straight or blended into cocktails, marking the rhythm of youthful nights of salsa dancing. This constant rhythm might not be always audible, but it certainly can be felt. No other brand personifies this better than Ron del Barrilito, the island’s oldest and most cherished rum.
The foundation of Ron del Barrilito can be attributed to Pedro Fernȧndez in 1880, after his educational pursuit in Paris, France. During his time in Paris, his engineering classmates profoundly inspired him, specifically one named Egrot, the lineage behind the distillation process utilized in European spirits including sherry and cognac. Equipped with a revolutionary vision for the island’s aged rum, Pedro returned to Hacienda Santa Ana (the land in Bayamón, Puerto Rico that had been gifted to his family about a century ago).
“This was a totally unparalleled process in the world of rum,” stated Maggie Matias, the Chief Commercial Executive at Ron del Barrilito. In her conversation with Tasting Table, Matias explained, “The procurement of the ex-oloroso sherry barrels for ageing was remarkably challenging and costly, and the flavor spectrum of rums aged in these barrels were uncharted at that time.” Though Pedro’s distinct formula is a well-kept family secret, the brand verifies that the exact same formula continues to be used till today.
The recommendations are based on personal encounters with promotional materials and products supplied by the manufacturer/distributor and so on.
Read more: 13 Liquors Your Home Bar Should Have
While Ron del Barrilito can’t specify its exact formula, Matias confirmed that all of the brand’s rums are aged in ex-oloroso sherry barrels. This makes sense, considering that these barrels are typically used for European spirits — with a particular focus on Cognac. Cognac gained significance in the upper-class European culture right when Pedro was studying in France. Though considered practically undrinkable before the mid-1800s, barrel aging transformed its reputation. The same way, barrel aging brought rum into the spotlight, separating its association from being solely pirate’s drink. Pedro’s inspired use of barrels for Ron del Barrilito is thus clear.
“The unique flavor sherry barrels impart on aging rums is a definitive part of the Barrilito flavor profile,” as Matias puts it. Cognac also influenced Pedro’s process for producing Ron del Barrilito significantly – covering everything from flavor specifications to controlled distillation, and aging processes that make rum more flavorful. “Pedro was meticulous in his rum production, right from the distillation and pre-aging techniques like maceration process, which is case with Barrilito,” she added.
The breakthrough product of Ron Del Barillito was its three-star variant, manifesting Pedro’s perfection and replication of the craft. Borrowing from the same classification once used for Cognac, Ron del Barrilito released their second product, a two-star rum, only after prohibition concluded in the U.S.
For nearly 80 years, Ron Del Barillito had two rums: one for drinking neat, and one for mixing into cocktails. In 2018 the brand released its limited edition four and five-star bottles. Both are made exactly how Pedro would’ve intended them to be — just with 20 to 35 more years under the brand’s belt. With the incorporation of older rums into their blends, these bottles have an elegance to them that’s best reserved for drinking neat, or with a singular ice cube at most.
“The entire Ron del Barrilito product line is aimed at preserving a history of nearly two centuries worth of brand building and legacy, and that all started with the iconic three stars label,” said Matias. “Ultimately, the philosophy of the brand is that, while the label is quirky and far from the standard when it comes to product labels, the value is what is inside of the bottle, the rum.” In fact, some fourth-generation Fernandez family members are still involved in the production side of the business and, until a year ago, one of Pedro’s grandsons was living on the estate. Today, guests are welcome to visit Hacienda Santa Ana, where they can experience what makes Ron del Barrilito one-of-a-kind for themselves.
Read the original article on Tasting Table.
Unveiling the Proper Way to Enjoy Japanese Whiskey
Is there a correct method to enjoy Japanese whiskey? Is it similar to eating pizza in a proper manner? Your answer might be somewhere along the lines of sort-of, but not exactly. If you’re eating pizza with cutlery, you’re undoubtedly doing it wrong, but beyond that, it’s your call. If you’re adding Japanese whiskey to a margarita, your understanding of flavor pairing may be flawed, yet nothing about Japanese whiskey requires a different serving style than other whiskies.
In Japan, whiskey is generally consumed in two ways — neat or in a highball. Neat whiskey implies serving it straight up in a glass, perhaps with an ice cube. Japanese whiskey highballs come in tall glasses with a generous block of ice and a splash of club soda, essentially a trendy glass serving a blended drink. Both of these methods are indicative of the traditional Japanese approach to whiskey consumption. While serving whiskey neat is a global practice, highball is somewhat specific to Japan. In the United States, on the other hand, whiskey mixed drinks are typically served with Coke in a rocks glass rather than club soda.
More info at: The 25 Best Bourbon Brands, Ranked
When done right, drinking should be enjoyable, but everyone has different versions of fun. A boisterous 14-hour boat party might be thrilling for some, while others prefer a serene whiskey bar where the tasting notes of one’s drink are quietly discussed. The old saying “Different strokes for different folks,” holds true here.
But if someone is telling you that what you’re doing is wrong and what they’re doing is right, you’re better off just letting whatever wise words they have to say just slide right off you. Nobody knows what you like better than you, so you should be the one who decides how to enjoy your glass.
Japanese whiskey comes in a wide variety of styles and flavors. A few are comparable to some of the best Scotch whiskies on the market, others are better diluted with soda. Each brand and each bottle is going to offer something unique to your palette. In this way, Japanese whiskey is just like any other type of whiskey. Have fun with it, experiment with new styles, and don’t let stuffy etiquette get you down.
Read the original article on Tasting Table.
Exploring the French Roots and Rich History of Puerto Rico’s Oldest Rum
Puerto Rico is widely considered the rum capital of the world, and the sugarcane-distilled liquor is profoundly ingrained in the culture of the small island and its inhabitants. There, rum is served neat or integrated into cocktails and accompanies convivial nights of salsa dancing. There’s a perpetual rhythm that, if not audible, is distinctly perceptible. Ron del Barrilito, the island’s oldest and most commendable rum, perfectly encapsulates this sensation.
Pedro Fernȧndez established Ron del Barrilito in 1880 after studying in Paris, France. His time spent there, particularly with his engineering peers, inspired him. Notably a colleague named Egrot, the originator of the distillation process used in European spirits like sherry and cognac, had a significant influence. Pedro returned to Hacienda Santa Ana (the land in Bayamón, Puerto Rico, gifted to his family nearly a century before) intending to revolutionize the island’s aged rum.
“This was an entirely distinctive procedure within the realm of rum,” explained Maggie Matias, Chief Commercial Executive at Ron del Barrilito, to Tasting Table. “Obtaining the ex-oloroso sherry barrels for aging was notably challenging and costly, and the taste profile of rums matured in these barrels remained discovered at that time.” Although Pedro’s exact formula is withheld as a cherished family secret, the brand affirms that the precise formula is continually used to this very day.
Some suggestions are rooted in first-hand experiences of promotional materials and items provided by the producer.
Read more: 13 Liquors Your Home Bar Should Have
While Ron del Barrilito can’t specify its exact formula, Matias confirmed that all of the brand’s rums are aged in ex-oloroso sherry barrels. This makes sense, seeing as they’re commonly used for European spirits — particularly Cognac. When Pedro was studying in France, cognac was having a moment in upper-class European culture. Before the mid-1800s, it didn’t have a reputation for anything besides being borderline undrinkable, but barrel aging changed that. Similarly, rum wasn’t known for anything apart from pirates before barrels had anything to do with it. One can see why Pedro took inspiration from it for Ron del Barrilito.
“Sherry barrels impart a unique flavor on aging rums that are a definitive component of the Barrilito flavor profile,” said Matias. But Cognac also played a pivotal role in Pedro’s eventual production process for Ron del Barrilito — all the way from the specifications of flavor to the controlled distillation and aging processes that make rum more flavorful. “Pedro learned how to be very diligent with the production of his rum from as early as the distillation and pre-aging techniques that are applied (in Barrilito’s case, the maceration process),” she explained.
Ron Del Barillito’s three-star, the brand’s breakthrough and long-time-only product, was a result of his perfection and replication of the craft. Using the same delineation that was once used for Cognac, Ron del Barrilito wouldn’t release their second rum, the two-star bottle, until prohibition ended in the U.S.
For nearly 80 years, Ron Del Barillito had two rums: one for drinking neat, and one for mixing into cocktails. In 2018 the brand released its limited edition four and five-star bottles. Both are made exactly how Pedro would’ve intended them to be — just with 20 to 35 more years under the brand’s belt. With the incorporation of older rums into their blends, these bottles have an elegance to them that’s best reserved for drinking neat, or with a singular ice cube at most.
“The entire Ron del Barrilito product line is aimed at preserving a history of nearly two centuries worth of brand building and legacy, and that all started with the iconic three stars label,” said Matias. “Ultimately, the philosophy of the brand is that, while the label is quirky and far from the standard when it comes to product labels, the value is what is inside of the bottle, the rum.” In fact, some fourth-generation Fernandez family members are still involved in the production side of the business and, until a year ago, one of Pedro’s grandsons was living on the estate. Today, guests are welcome to visit Hacienda Santa Ana, where they can experience what makes Ron del Barrilito one-of-a-kind for themselves.
Read the original article on Tasting Table.
Understanding the Distinctions: High-Rye Bourbon Vs. Rye Whiskey
Although distinguishing a high-rye bourbon from a rye whiskey might be tricky for even the keenest of brown liquor fans, there are key differences to note between the two. Both might appear quite alike and their aromas might deceive you into believing they are the same. Even their tastes can confusingly overlap if they contain equal proportions of rye. These two liquors might appear interchangeable at first glance, with both usually bearing the same alcohol content, yet crucial distinctions exist. These differences between high-rye bourbon and rye whiskey matter and significantly influence how you experience them.
Compared to regular bourbon, high-rye bourbon leans towards a less sweet profile. It must be produced in the United States, similar to other bourbon whiskeys. The augmented proportion of rye in these bourbons gives them a more zesty, peppery taste, while maintaining a touch of the typical bourbon sweetness. In contrast, production of rye whiskey can occur anywhere in the world and its taste leans towards the strictly spicy, recalling the flavors of baking spices such as clove and cinnamon. What sets these two liquors apart, however, is the main grain employed in their making. Both contain rye — as the names suggest — yet high-rye bourbon is primarily corn-based while rye whiskey is made primarily from at least 51% rye.
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In most bourbon making, corn serves as the main grain. The distinct factor in high-rye bourbon is the significant addition of rye. For any whiskey to be classified as bourbon, it must contain at least 51% corn. High-rye bourbons, however, include around 20% rye. Common bourbons generally have a sweeter taste due to the high percentage of corn present. The addition of rye in high-rye bourbon effectively offsets some of this sweetness. The flavor impact of high-rye bourbon is usually described as punchier than standard bourbon, indicating a stronger taste experienced on the initial sip.
High-rye bourbon, like traditional bourbons, is created in new charred oak barrels, with the incorporation of rye making a drier liquor. This inclusion leads to more dominant herbal, bitter notes that are generally absent in bourbons. Thus, if you are a bourbon enthusiast searching for a less sweet and more intricate flavor, high-rye bourbon might be to your liking.
For a liquor to be categorized as a rye whiskey, it must contain at least 51% rye. Rye whiskeys are recognized for their spicy and slightly burning sensation when consumed, owing to the spicier taste of rye compared to other distilling grains. Some rye whiskeys even go beyond the 51% rye requirement to amplify the spicy kick. These types of whiskeys offer a sharp and dry sensation in your mouth, providing a more dynamic mouthfeel than bourbon and even high-rye bourbon.
Rye whiskies, like bourbon and other whiskey varieties, are matured in charred oak barrels but are allowed to age in pre-used barrels. This aging process infuses the liquor with hints of vanilla sweetness and a touch of smoky wood flavor. Longer-aged rye whiskeys exhibit more pronounced sweet flavors, while younger ones are rich in spice. However, the sweetness is invariably minimal in rye whiskey.
High-rye bourbons contain more rye than traditional bourbon whiskeys, yet the primary ingredient remains corn. To be officially recognized as a bourbon in the United States, a spirit must contain 51% or more corn. As reported by New Riff Distilling, bourbon was first made in Kentucky in the 1700s when settlers used mostly corn in a mash to make the liquor. Due to the widespread availability of corn in the United States, bourbon soon became the preferred spirit for many Americans. Corn provides bourbon its unique sweet flavor and lends a smoother mouthfeel, making it an easy drink.
Rye whiskeys are distilled mostly from rye, which also became a popular choice for distilling in the 1700s and originated in Pennsylvania, according to Limestone Branch Distillery. Rye was easily grown in the climate and also provided a sharper flavor that was different from other whiskeys at the time, but its accessibility was a big selling point.
Compared to other whiskeys, bourbon whiskeys have some of the strictest rules when it comes to classification. Bourbon whiskeys may not have any other additives used besides water. By law, nothing else can be used to alter the color, sweeten the bourbon, or enhance the flavor in any way. This process is in place to keep bourbon pure and offer clarity on the ingredients. This law was part of President Taft’s Pure Food and Drug Act in 1906, according to Jeptha Creed Distillery. Though these strict requirements may seem silly, it’s what has preserved authentic American bourbon for well over 100 years.
Rye whiskey, on the other hand, can feature additives if it is not labeled as “straight whiskey.” Straight whiskey simply refers to whiskey that has no other additives — different types of whiskeys can be straight, including rye whiskeys. If a rye whiskey is not labeled as straight, though, up to 2.5% of the liquor could be additives. These additives can be used to bring a more uniform color to the whiskey or to bring out the tasting notes more. With heavy regulations in place, these additives don’t alter the whiskey too much.
Part of the appeal of a high-rye bourbon is that extra kick from the spicy rye. If you are drinking a high-rye bourbon to experience that intense flavor of the spice, you are probably best off enjoying this liquor neat. You can chill your glass and bourbon before pouring to get a little crispness from the cold. If you are worried about the spice feeling too intense for a bourbon, you can opt to drink it on the rocks; the addition of ice will help water down the intensity. A high-rye bourbon can also be a fun way to spice up a mint julep cocktail.
The resurgence of rye whiskey has brought on a new age of rye whiskey cocktails. Many classic whiskey cocktails such as the Manhattan and old fashioned would have featured strong rye whiskey flavors back in the times of their creation, so using rye whiskey for them today will get you closer to how these drinks were originally imagined. Rye whiskey can cut through the mixers of cocktails for a subtle edge. You could also go for rye whiskey neat or on the rocks if you want to fully experience the spice.
Read the original article on Tasting Table.