Copper & Kings American Brandy

Review by John Barecki

The process of brandy distillation was created out of a need to extend the profitability of each year's fruit harvest. With the discovery of barrel aging and its influences, distillers started to churn out aged products that eventually became some of the most sought after spirits on the market in the form of cognac, calvados, slivovitz and others.

In the long run, the popularity of these spirits was overturned by the introduction of prohibition as well as the phylloxera epidemic during the 1860s that destroyed many grape crops in France and almost ruined cognac's production. Even with these setbacks, brandies of many verities still have a place as collectors items, and they are starting to enjoy a renaissance in the craft spirits and cocktail sectors.The Copper & Kings distillery is aiding in this new beginning with their own multifaceted expressions that are produced in an area that most people would consider uncommon territory, Kentucky, the home of Bourbon.

An article posted on the Copper & Kings website states that Kentucky has been the home of many brandy distilleries in the past. Sourcing information from Chester Zoeller's book Bourbon in Kentucky: The History of Distilleries in Kentucky, the article states that there were over 450 brandy distilleries in the state and over 100 whiskey producers were distilling before prohibition. Michael Veach supports this, stating that bourbon Merchants such as W.L. Weller and Sons and Brown-Forman had brandies in their portfolios, some of which were being produced and sold as “bottled in bond” products.

Copper & Kings have rejuvenated this tradition with their own grape- and apple-based brandies. These are created from the Muscat de Alexandrie, Chenin Blanc, Colombard and Kentucky Vidal Blanc grape varieties that are chosen for their bold flavor, acidity and aromatic properties. The apple varietals they use are selected much the same way, and include a few that are Michigan-grown as well. In addition to their brandies, they also produce an absinthe that uses the Muscat de Alexandrie grape as its base. They create this by macerating traditional herbs into the first run of spirit and then distill it again creating a clear but monstrously flavorful product.

To produce these spirits they have chosen to employ three Vendome copper pot stills of varying size. Between the size of the posts and the reactions that copper induces during distillation, the spirits that flow from these stills are chock full of flavors and aromas. This is backed up by their choice to double distill the base wine keeping more of the bolder characteristics intact in the distillate, and the fact that they don't chill-filter the spirit or add any altering flavors or color. Once the new-make brandy is placed in the barrel it is allowed to lend itself to a full array of oak influences ranging from new American oak, ex-Bourbon, Sherry, Tequila and ex-beer barrels.

During the process of maturation these guys have an interesting way of energizing the spirit in which they place sub woofers in their cellar and pump heavy bass towards the barrels 24/7. This “sonic aging” uses sound waves to keep the spirit moving, and with the help of mother nature it is used to extract as much aroma and flavor from the wood as possible. Some of their aged expressions also go through a solera system, which is a process that blends the young with the old producing a rich and complex end product that shows the best of both worlds.

Utilizing full flavored base spirits and a keen ear and eye for barrel aging, Copper & Kings distillery is pushing the boundaries of what we perceive as American brandy. They produce aged expressions that have flavors and aromas that are more akin to scotch and bourbon, and continue to explore new possibilities in an effort to create more complex products. In my opinion they have the ability to rival some of the more traditional brandies and whiskies on the shelf, and offer a new alternative for spirit connoisseurs of all tastes.

Immature Grape Brandy, $35.22/750ml

• Muscat base, 90 proof
• Nose: Very floral and fresh (youthful), with bold anise, caraway, jasmine, honey and apricot
• Palate: Viscous body, notes of candied fruit, black licorice and honey
• Finish: Medium length, with a rich grape fruitiness that fades to a slightly mentholated floral note

Unaged Apple Brandy, $35.22/750ml

• 90 proof
• Nose: Orchard and cooked apples, youthful, with a lavender floral note
• Palate: Medium bodied with fresh apples with light caramel, muscovado sugar, hints of vanilla, herbs slight citrus and pepper
• Finish: Apple peel, herbaceous and earthy, with a tannic like dryness at the end

Aged Grape Brandy, $38.52/750ml

• 90% ex-Kentucky bourbon, medium char, 10% new american oak barrels, 90 proof
• Nose: Dried figs and raisins, butterscotch, cinnamon, cavendish pipe tobacco, worn leather, almost sherry like
• Palate: Medium-bodied, caramel crème, peppery ginger and baking spice, with stewed grape and dried fruit
• Finish: Fruity and floral, dry with the return of sherry like qualities

Floodwall, Aged Apple Brandy, $46.75/750ml

• Ex-Kentucky Bourbon and Sherry barrels, 100 proof
• Nose: Rich apple, maple syrup, vanilla and slightly savory baking spice, with minty notes, dried fruit and oak
• Palate: Rich body, with dried fruits and caramel, cardamom and ripe apple, a bit of dried herbs and nuts
• Finish: Medium length, lingering sherry influence of dried fruit, dates, nuts, earthy mushroom notes and light honeyed tobacco

Butchertown Reserve Cask, $64.88/750ml

• 75% Kentucky bourbon 25% new American oak, 124 proof
• Nose: Intense notes of cherry, coconut, black licorice, honey, caramel. With vanilla, baking spice, grape jelly and burley pipe tobacco
• Palate: Bold and viscous, slight butteriness with black pepper and melon followed by charred oak, vanilla, caramel, and hard grape candies and pipe tobacco
• Finish: Oaky, vanilla, light caramel, slightly savory fruitiness with notes of ginger and tropical fruit

Absinthe, $62.23.750ml

• Muscat base with herbs, 130 proof
• Nose: Herbaceous and floral, Black licorice pastels, lime peel, minty, and candied fruits 
• Palate: Oily, black licorice, fig preserves, molasses, sassafras, slightly minty with an underlying unrefined sugar quality 
• Finish: Long, mentholated and floral with lingering anise, dried fruit and citrus peels

All of these products are now available at Siciliano's Market, and will be sampled on February 14, 2017, from four to seven pm.

Book Review: Tasting Whiskey by Lew Bryson

By John Barecki

There is a multitude of books out right now that can help you to expand your knowledge of whisk(e)y. Many are specific to certain areas of production or are collections of reviews and distillery histories. The book Tasting Whiskey by Lew Bryson ($18.95) gives us information from all of the different areas of production, compiling the histories, processes, lore and tasting notes on everything from the very well known bourbons and scotch whisk(e)y producers to the up-and-coming independent/craft distillers and world wide producers. Bryson discusses many of the different facets of the whisk(e)y world, including what percentages of grains go into a straight rye whiskey compared to bourbon and what the term pure pot still means in Irish whiskey and the history of how it came to be.

Tasting Whiskey contains a few deep dives into specific distilleries from around the world and the wonderful bottles they produce. On top of that Bryson discusses some of the people that have been innovators in the whisk(e)y field and their contributions to it, and the information only grows from there. The author even breaks down the internal structure of the barley grain and what it contributes to the end product, as well as how different stills produce the spirit we all love. Also included is a chapter on the process of barrel aging and the chemical compounds found within the different wood types that add special touches to the smells and tastes of the spirit.

It is hard to sum up a verbal/visual overview of this book. It is a joy to read and the writing itself is comprehensive but not overbearing. Overall, Tasting Whiskey is the most up-to-date companion book for the novice and seasoned individual alike. The information contained within and the concise overview of the realm of whisk(e)y put it on par with offerings from celebrated writers like Michael Jackson and David Broom.

Scotch Review: Bowmore Small Batch & Glen Moray 12 Year

By John Barecki & Friends

To spice things up a little bit and to learn more of other peoples' perspectives I thought it would be fun to get some of my co-workers and friends together to try some new whiskies, collect what they experience and compile their findings. I find that listening to what other people are picking up while enjoying whisky and comparing it to your own findings helps you understand the full spectrum of aromas and flavors available in these spirits. The best way I found to do a tasting like this is to accept that we all have our own palates, and that we perceive smells and tastes differently from one another. Some things will ring clear to all in the room while others may clash and pull away as opposites. Either way you come out looking at these wonderful liquids in a new light and have a bit of fun while doing so.

For our tasting, we chose a relatively new expression from the Bowmore and a lovely 12-year expression from the Glen Moray. These two whiskies are imbued with idiosyncrasies of the areas that surround them — not to mention the methods by which they are distilled — but they also take notes from around the world to create their final crescendo.

The Bowmore has maritime/seaside notes with a hint of smokiness from the environment on Islay, as well as sweet and nutty characteristics from the bourbon barrels used for aging. The Glen Moray 12 Year follows a different path, producing fruity and earthy flavors akin to autumn while holding on to a rounder style that is reminiscent of a herbaceous white wine. While both whiskies hold to their different styles and are good examples of the differences between the two distilleries, they do have some things in common. The tasting notes listed here are compiled from the five of us who tasted.

Glen Moray 12 Year

• Nose — Vanilla and honey, a bit of slightly burnt caramel with floral and earthy notes of fall, apple and candied citrus, a little bit of cocoa and spice.
• Palate — Velvety mouthfeel, fruity and baking-spice notes, a touch of tobacco and oak with a bit of char on it all surrounded by light vanilla and caramel.
• Finish — Earth and spice, charred oak with a slight smoke, returning tobacco with ginger and nutty characteristics peppered in.
• The Numbers — Glen Moray 12 Year (40%ABV) is available at Siciliano's for $37.99/750ml.

Bowmore Small Batch

• Nose — Earthy, peat smoke and oak, slightly tropical fruit notes with apple chunks thrown in, sweet vanilla and sea side maritime characteristics (mineral and salt). 
• Palate — Oily, a bit phenolic, sweet, spice and smoke with a vanilla-covered fruity core.
• Finish — Smoke and earth with bits of black pepper and pipe tobacco, sea spray and brine, long and lingering on the palate.
• The Numbers — Bowmore Small Batch (40% ABV) is bourbon-cask matured and available at Siciliano's fro $39.99/750ml.

Both of these are fine examples of single-malt Scotch whiskies. With distinct flavors apparent from the use of divergent techniques and aging styles, they touch on the characteristics of “terrior” or a sense of place, showing off aspects representative of the different production areas for both whiskies. More importantly, the end product of this tasting was a success for me. We all analyzed what was in front of us according to our own capacities and found what we liked individually and collectively. Tasting in groups can be quite fun in that it introduces people to something they might not try normally and allows them to experience a range of products in one sitting.  No doubt it can be an informative and effective way of honing your individual palate.

The tasting group.

Cheers!

David Nicholson 1843 Kentucky Bourbon Whiskey

David Nicholson 1843, $19.99/750ml

Review by John Barecki

The recipe for David Nicholson 1843 has been passed down from distiller to distiller from its creation in 1843. This whiskey even flowed through the famous Julian ”Pappy” Van Winkle in 1893 at the Stitzle Weller distillery. Like most things that pass hand to hand there are always changes from the original, and that seems to be the case with this one as well. But while tastes change the heart of the idea is always present. This version does not have a distillery of origin but we at least know that it is made in Kentucky.

There has been a bit of an uproar lately in the whiskey industry about misinformation or flat out missing information on bottles with regard to where a product is made. I can understand it to a point but I also think that there is a lot of unneeded stigma around certain brand names. Fact is, just because you don’t know where a spirit has been distilled does not mean you will not like it, and there is a lot to like about David Nicholson 1843. First off, it is bottled at 100 proof, which promotes a higher flavor and aroma potential since it is not watered down before you buy it. I have been diligently trying to find whisky/ey that is at least 100 proof or higher for a lower price than most and, at only $19.99, this bourbon meets that requirement, something that is becoming increasingly harder to find in higher proof whiskeys. (My two cents, take it or leave it.)

The characteristics of this bourbon are pretty bold on the nose. You have earthy barley tones with black tea and menthol and a slight sour mash tinge. On the tongue the earth is even bolder surrounded by light caramel and vanilla creme and the finish is woodsy with more wet earth notes and charred oak, which goes to a lingering real cinnamon note that hangs on for a good while. This whiskey has a good frontal attack with a warm center that finishes with a cooling spice. My guess is that they use a higher barley and rye content along with the corn backbone. This is a good whiskey in my book. It might not be single barrel or cask strength but it meets my requirements of a good sipper.

Also, to those that would like to sample a good amount of whiskies, there is an event called Whiskey Business MI that will be happening at the Goei Center on November 20th. They are going to have some fun things to sample and at $40-70/ticket the cost to attend is not too bad. The website will have all the information for selections of products and where to buy tickets.

Review: Clyde May's Conecuh Ridge Whiskey

By John Barecki

Like many, the story of Clyde May's Conecuh Ridge Whiskey starts with a legendary moonshiner producing unaged corn whiskey in Alabama. From the 1950s to the 1980s, Clyde May would produce 300 gallons a week. His high quality “shine” was well known around Alabama because of his attention to detail when it came to quality of equipment and the extra steps he would take to create a premium spirit. During the run, Clyde would take a small portion of spirit and allow it to age in charred oak barrels with an odd accompaniment—dried apples—and within a year of aging it would come out with a lovely oak character brought forth from the high temperatures in Alabama. (High temps allow the spirit to push and pull into the wood grain more frequently than in Kentucky). All of this preparation created a wonderfully eclectic whiskey which is now the official state spirit of Alabama.

On the nose there is a mixture of fresh and dried apple followed by thick caramel, reminding me of a fall ride through an orchard with downed leaves and damp earthy tones. The first sip hits like a caramel apple then produces a mellow corn midsection with hints of oatmeal and hazelnuts. There is just a hint of a sourmash bite at the end. It has a really wonderful finish that rides down to soft vanilla and orchard tones. This whiskey is wonderful on it's own—no need for water or ice—and could well be used in a hot toddy, a spiced punch, or as a fun twist in a Manhattan.

Clyde May's Conecuh Ridge Whiskey is available at Siciliano's Market for $31.97/750ml and $19.26/375ml.

High West Campfire Whiskey

A review by John Barecki

Located in Park City, Utah, High West Distillery makes its home in an historic group of buildings, including a livery and garage, that date back to the early 1900s. This distillery focuses its alchemy mostly on the creation of rye whisky, which before Prohibition was the most popular spirit in the land.

High West Distillery can lay claim to the the fact that it is the first legal distillery in Utah since 1870. The spirits produced and blended here are special because of the eccentric qualities and specific items that the distillers bring into the mix. For example, one product they make—Bourye—contains a blend of straight rye and straight bourbon whiskies, while other products—namely Rendezvous Rye and Double Rye—contain a blend of old and new rye whiskies.

The most eclectic offering from High West is called Campfire, which contains a blend of bourbon, rye, and a peated single malt whiskey. The back story on this whiskey is explained quite nicely on the back of the bottle: in short, a trip to Islay in Scotland provided the canvas for this product.

When you first nose the whiskey, the rye is initially what you notice. Following that, minty and herbaceous notes of eucalyptus and cola come up, musty damp wood, with a hint of smoke. Upon first sip, the mouth-coating quality of the single malt begins its journey, starting with a nice barley sweetness followed by a curious candy note reminiscent of fruit and a slight anise possibly brought on by all three elements combining in the middle. The flavor then goes into a dark chocolate/cornbread bourbon note and finishes with a savory smoke that lingers in a pleasant finish.

One would think that something like this would be just plain confusing to the palate. I find it to be more of a pleasant challenge, personally. The qualities of all three whiskies shine through enough to enjoy them on their own as well as intertwined, so even though this would not be my first choice to show a whisky drinking novice, I would highly recommend it to any experienced whiskey drinker.

Campfire from High West Distillery is available at Siciliano's Market for $55.75/750ml.

Compass Box Spice Tree Scotch Whisky: Review

By John Barecki

The world of Compass Box whisky is one full of experimentation and infinite possibilities. Head whisky maker John Glaser produces a variety of intriguing cross styles that were once unacceptable in the Scotch whisky trade.

Combining the best attributes from some of the highest quality wood-aging techniques, Glaser has amassed a wonderful array of tasty treats. Utilizing his past experience in the American wine trade, Glaser takes American white oak barrels and barrel tops made from French oak and marries them together to achieve a beautiful intermingling of flavors. This process is utilized by the Spice Tree and originated with the Oak Cross release.

The Spice Tree is what used to be known as a "vatted" or blended malt whisky, which means it is a blend of single malt whiskies instead of blended Scotch whisky where grain whisky is used along with single malts. The malts that compose this whisky come primarily from northern highland distilleries in the village of Brora, and the final product is full of wonderful flavors and textures.

On the nose, Spice Tree has a bouquet of cardamom and ginger followed by fruit and white chocolate, bright red fruits, hints of spice and vanilla again. There is a well-rounded smoothness and heightened spice brought on by the French oak and the finish has a lingering fruitiness that ends in a slight dryness. This is a fun and refreshing dram that has good complexity, great for any occasion.

Compass Box Spice Tree Scotch Whisky is currently available at Siciliano's Market for $61.99/750ml bottle.

Journeyman Distillery: Buy the Whiskey, Keep the Barrel

By Doug Dorda

Photo courtesy of Journeyman Distillery

Home beer and wine makers, have we not all fantasized about filling our very own barrel? Have we not sat in pleasant company and mused over the stylistic variances of fermented ale or vino that could benefit from an aging in a once-used whiskey barrel? Have we not become downtrodden when noticing that the price of said used barrel is often well into the hundreds, not to mention that the 55- or 60-gallon size is a bit cumbersome to store as well as increasingly difficult and expensive to fill. Often times I have mused that it would be so much grander were I able to locate a 5-, 10-, or even 15-gallon barrel to use, but often they cost as much as their larger counterparts.

Recently, while sipping a glass of the Ravenswood Rye from Michigan-based Journeyman Distillery, I discovered that they offer a unique solution to the “small barrel" problem. Often the distillery utilizes barrels that are quite a bit smaller than the traditional 55- or 60-gallon size, opting most commonly for 15- or 30-gallon barrels (they will even use as small as a five gallon barrel on occasion). But how do I get my hands on one of these? This is where things get interesting.

There is a lottery of sorts available to those who are not opposed to rolling the dice. You may put your name in to receive Journeyman's spent barrels on a first-come first-serve basis as the barrels are retired. However, as you may imagine, this method of acquisition is inundated quite often by barrel enthusiasts, and may come with a shaky, if inconsistent time frame by which to expect fruition. A more assured way to get your hands on one of these beauties is to enroll yourself in Journeyman's traveling barrel program.

For those of us with patience and an appreciation for whiskey, this may be one of the more fun “journeys” you will take. A full explanation of the program can be found at the Journeyman website, but my favorite program would have to be the one year journey. For $275 dollars you get to decorate your very own 15-gallon barrel which will be on display in the distillery for one year. You are also allowed to choose one of three whiskeys that will be aged in the barrel for that one year. When time has expired, you will travel back to the distillery to help bottle the whiskey out of your barrel. Not only do you then get to take the barrel with you, but you are also awarded four 750-ml bottles of the whiskey that was aged in your barrel.

Let’s review: $275 gets you a 15-gallon barrel, four bottles of a whiskey that you decide upon (each retailing for $50), and a journey to a corner of Michigan (Three Oaks) you may not have otherwise visited. And did I mention that Greenbush Brewing is just a stones throw away? Quite the adventure in fermentation if I do say so myself.

For those keeping score, the whiskey that you receive accounts for $200 of the initial investment placed toward the barrel. The barrel itself then only costs $75, quite a bit less than many other avenues of requisition. However, can one truly place a price on being able to say this: “Do you like that beer? That all began 18 months ago when I bought into a barrel at Journeyman Distillery. I chose rye whiskey to age for one year as I wanted to add a layer of new depth to my barleywine. I waited what seemed like an eternity to fill that barrel and, as such, you are tasting my vision of the past, brought to fruition in the present. Do you want to try the whiskey that aged in the barrel too?”

Sarah Pairs: Bourbon & Board Games

By Sarah Derylo

As a lover of all things fermented I have always enjoyed the challenge of pairing a wine with its culinary counterpart—a French Muscadet, full of salty minerality, with oysters or sea bass, an Italian Nebbiolo along side a wild mushroom risotto, or a zesty Californian Zinfandel standing up to braised lamb.

Wine enthusiasts for centuries have weighed in on finding these perfect combinations, and in recent history beer has finally been given the attention it deserves, being frequently paired these days alongside the world’s gourmet delicacies.

Although the science behind food/beverage pairing is sensible, the fascination with pairing, for me at least, comes form the desire to complete an experience. As humans, we seem to love things pairs: wine and cheese, beer and bbq, scotch and cigars, Lennon and McCartney, Laurel and Hardy, socks. Therein lies the raison d'etre for my new blog series, Sarah's Pairs.

In the months to come, I hope you will enjoy my take on pairings. Some may be unusual; others unexpected. But, hopefully, all will help make for truly complete experiences. First up, Bourbon and board games.

Bourbon and Board Games

Picture this: Standing on the brink of world domination, you stare across the game board, over myriad armies and fleets of tiny plastic airplanes and into the eyes of your opponent. You sip rye whiskey calmly from a rocks glass, strategizing. The dice are rolled and your opponent fate is sealed. You “cheers” an imaginary Winston Churchill—the Allies have just won WWII and, more important, you have just defeated your older brother at Axis & Allies. When the re-match ensues, your heart sinks along with your battleship as you hear that dreaded letter-number sequence called. You pour yourself another glass of rye, a big one.

So many of us have memories of playing board games as kids, but few of us take the time to enjoy this pastime as adults. When it's raining up at the cabin and after the kids go to bed, it’s a sure bet that the Siciliano family will break out Trivia Pursuit, Monopoly, or Scrabble. Then the Bourbon is poured, laughter ensues, rules are broken (Grandma should be used as a lifeline only once), and memories are made. Why pair Bourbon with board games? The warming sensation you get slowly sipping a world-class bourbon pairs perfectly with the feeling of closeness that only your family and friends can provide. Here are some of the Siciliano family's favorite pairings.

• Eagle Rare 10 Year and Axis & Allies
• W. L. Weller with Clue
• Redemption Rye with Scrabble
• Maker's Mark with Trivia Pursuit (Music Edition)
• Basil Hayden's with Monopoly

Tasting fine Bourbon between moves, deals, or rolls of the die is a strategy within itself. While you ponder your next move, you are able to give this exclusively American spirit its rightful due. At Kybourbon.com, you'll find an excellent starting point on how to properly conduct a tasting. Whether or not you should trade Marvin Gardens to your cousin for Reading Railroad, now that's a decision only you came make.

Cheers!

Tuesday Review: Knappogue Castle 12 Year

By Doug Dorda

This pot-stilled single malt whiskey has not only captured my imagination, it has quickly become one of my favorite Irish offerings. The liquor stands boldly alongside its more popular cousins—Scotch and Bourbon—delivering a flavor profile that is wholly unique to the three.

Knappogue Castle 12 Year ($32.42/750ml) is aged in American Bourbon barrels, similar to Scotch, and as such it is colored a captivating pale gold. It is important to note that this color is solely derived from the Bourbon cask aging. The aromatic bouquet of the aqua vitae (water of life) is a complex symphony of cinnamon, sweet malts, biscuit, citrus fruits, and the presence of ethanol. The aroma sets the stage for a deeply complex drink that is smooth, even haunting on the palate. In short, this whiskey does not disappoint.

In a continuing effort to educate myself fully on the potential tastes of all things fermented, I took my first sip unencumbered by water or ice. Cinnamon and nutmeg steal the show at the front end of the palate, but they quickly strike a balance with warm vanilla and toffee notes that are no doubt a contribution from the char inside the Bourbon barrels. Caramel, biscuit, and roasted notes coalesce mid palate to offer a sensation of sweet milk chocolate that may also be likened to a roasted marshmallow. It is important to note that throughout the palate the whiskey lays like a pure silk; it can be confused with a lightly diluted honey due to the way its slowly lingers on corners of the tongue.

When finally diluted with water, the fruit notes dominate the nose, and all or most of the ethanol dies off. Certain flavors in the whiskey will then be heightened or subdued depending on your rate of dilution. However, all the while, the Knappogue Castle 12 Year will remain smooth and warm upon the palate—the whiskey equivalent to a hot cocoa after a day of being in the snow.

Knappogue Castle has a history that some readers may find intriguing. If you have time for quick tale, as well as a love and respect for restoration projects, I suggest you spend some time here: http://www.knappoguewhiskey.com/greathall/.

Knappoge Castle 12 Year ($32.42/750ml) is available now at Siciliano's.

Whiskey Tasting at Siciliano's - December 14

By John Barecki

The Buffalo Trace distillery produces some of the best American whiskeys on the shelf at Siciliano's. On Friday, December 14th, from 5 to 7 p.m., our local Buffalo Trace representative will be heading up a whiskey tasting in the store. There will be samples of W.L. Weller Antique 107, Blanton's, and of course, Buffalo Trace, which, in my opinion, is the best bourbon out there for the price. These three whiskeys are top notch and very enjoyable, especially for those that don't want to spend top dollar on a good single-barrel or those who just want something different than your "typical" Jack or Jim.

The flagship Buffalo Trace is a 9-year-old small-batch rye recipe that is exceptionally smooth and full flavored. The W.L. Weller Antique is a bourbon that makes use of wheat as its flavor profile while still using 51% corn in the mash. At 107 proof, it is a delicious deviation from the norm. Last but not least, there is Blanton's, a whiskey that is steeped in the history of the U.S., from prohibition to WWII and beyond, when it went on to be America's first single-barrel whiskey available on the market.

Again, the tasting will be held here at Siciliano's on Friday, December 14th, from 5 to 7 p.m. All you need to participate is your ID. This is a great chance for anyone who wants to try some really great bourbon and to learn a little bit about it as well.

Also, be sure to stop by Siciliano's the day before, December 13th. We will be sampling New Holland's brand new Beer Barrel Bourbon, a whiskey that has been matured in Dragon's Milk barrels.

The Origin and Hopeful Return of "Highball" to Common Speak

Forget how much it sounds like a field sport for stoners, "highball" is a once-popular term for a tall mixed drink, also a word the boss believes should be returned to common parlance.

Bulleit Rye & Water

By Steve Siciliano

Recently I heard my father ask my mother if she would care for a highball. I found this amusing for a couple of reasons. For one, my mother rarely drinks except for an occasional glass of sweet wine or a tumbler of Baily’s on the rocks. For another, how many times do you hear a mixed drink referred to as a highball?

Because I was curious as to how this word become part of the lexicon, I visited the Online Etymology Dictionary and there found that highball dates from 1898 and was derived from the words ball, a drink of whiskey, and high, a reference to a tall glass. I also learned from Wikipedia that highball originally referred to a Scotch and soda but eventually became a catchword for any mixed drink comprised of a spirit and a larger proportion of a non-alcoholic mixer. During a recent visit to the Tip Top Deluxe I ordered a highball and Jackie, who has been bartending for almost eight years, looked at me like I had antennae sprouting from my head.

Obviously the word highball has, for whatever reason, faded into obscurity and that, I think, is unfortunate because highball is a fine word that deserves to be brought back into the mainstream vocabulary. I believe that this can be done if we all work together. Just be prepared for strange looks for a while from bartenders.

Rye Whiskey - For All the Rye Reasons

By Steve Siciliano

In the Academy Award winning film The Lost Weekend (see trailer below), Ray Milan won an Oscar for his portrayal of an alcoholic writer who goes on a three-day drinking binge. Strictly from the perspective of a purveyor of packaged spirits, I find it interesting that the booze Milan’s character imbibed on his bender was cheap rye whiskey.

Until recently one would have a difficult time finding enough rye on liquor store shelves to get a good buzz on let alone fuel a weekend drinking spree. Rye at one time was the predominate whiskey in America, especially in the northeastern states, but after prohibition it gradually sank into obscurity. It is now being produced again by a small group of distillers and is making a small yet noticeable comeback.

In order for whiskey to be designated as “rye” in the United States it must be made from a mash consisting of at least 51% rye with corn and barley making up the remaining ingredients. It is distilled to no less than 80 proof and is aged in charred, new oak barrels. The preponderance of rye in the mash imparts distinctive, spicy notes to the whiskies that are noticeably drier than those made predominately from corn, wheat and barley. Siciliano’s currently has three rye whiskies from three different distilleries on the shelves: Jim Beam Rye ($19.97), Bulliet Rye ($25.95), and Redemption Rye, ($28.98). All come in 750ml sizes.

While it is doubtful that rye will ever replace Bourbon and blended American or Canadian whiskeys in popularity, its distinctive flavor offers a fine alternative, either as a straight sipper or as the main feature in a variety of classic cocktails.