"Distillery" news and stories

Absinthe, Popovers and Salami - The New York Times in 60 Seconds

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by Sarah LeTrent, Posted Dec 23rd 2009 @ 12:00PM

popovers Photo: dumin, Flickr

By omitting the beef drippings from traditional Yorkshire pudding, Mark Bittman makes pillowy popovers.
The Green Fairy takes a bite out of the Empire State: Cheryl Lins is the first distiller of absinthe in New York.
The Southern Italian salami, 'nduja, has been dubbed "the spreadable Italian love child of pepperoni and French rillettes," and the "Lady Gaga of pork products."
Restaurants are using different fonts, type sizes, colors and page placements to up-sell diners on their menu choices.

Filed under: In 60 Seconds, Features

What's On Tap, Savannah - The Distillery

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by Mike Pomranz, Posted Nov 5th 2009 @ 4:00PM

Image: www.distillerysavannah.com.

A weekly look at the draft selection in beer-friendly bars across the country.

Ben Volen, general manager of the Distillery, agrees: Savannah, Ga., is a very traditional city. "For a long time there was nothing on at any of the bars besides Bud draft, Miller draft, Yuengling had just come into town ... Corona in a bottle," Volen reflects. So when the Distillery opened around this time last year, the idea of a craft beer-centric bar was certainly a change of pace.

Volen had attended school in New York when the craft beer trend was gaining momentum. Upon returning south, he brought his love of New York brewers like Brooklyn and Captain Lawrence back to Georgia, looked at the burgeoning beer scene in nearby Atlanta and constructed a plan for his bar.

Savannah reacted appreciatively. "We've been welcomed with open arms," Volen says. "We've completely changed this town and how they look at beer." Since their opening, according to Volen, most restaurants now carry at least a couple of craft brews.

Read more about the Distillery and see yesterday's entire draft list after the jump.

Filed under: Lists, What's On Tap?, Drink Recipes, Drinks

Gin Notes: Back River Gin

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by Jonathan M. Forester, Posted Jun 18th 2007 @ 10:10AM

Sweetgrass Farm Winery and Distillery's Back River Gin is 43% abv. / 86 proof and is hand made on a family farm converted into a small winery and distillery in the town of Union, Maine. The botanicals used in Back River Gin are Juniper, Angelica root, Coriander seeds, Cassia (cinnamon), dried lemon peel, ginger root, and for a unique twist, wild Maine blueberries harvested from just down the road from the distillery.

I first tasted Back River Gin directly in the distillery just a few days ago as I had the luck of sampling the first bottling they have made. The aroma struck me instantly as I lifted the glass to my nose. I was completely entranced, more so than with any other gin I have smelled before. I didn't even take my first sip until I enjoyed the aroma for several minutes, taking deep breaths through my nose as it was pressed deep into the glass.

The smell is quite complex. A pleasantly musky base overlain with juniper and a myriad spicy and floral scents. Hints of citrus, spices of all kinds, and the barely evident cinnamon showed through well. There was even a tiny bit of an anise aroma in there, combined with luscious and complex scents that I can't even name or place. I said entranced before, but I really do mean it. I was spellbound by the fabulous aroma of this gin. More so than any I have smelled before.

Filed under: Spirit of Summer, Raves & Reviews, Trends, Drink Recipes, New Products

First Swedish Malt Whisky

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by Andrew Barrow, Posted Apr 17th 2006 @ 9:04AM

The only Swedish whisky distiller, Mackmyra, has released a single malt. Coming from the countries only distiller means it is also the only Swedish malt whisky.

Preludium:01 is a blend of the premier casks of whisky made in the small-scale distillery in 1999, when it was founded, and the first ones from the new distillery, opened in 2002. Although, like scotch whisky the producers use ex-bourbon casks and ex-sherry butts, they have an added local feel by utilising new casks made of Swedish Oak.

They took the first first-fill sherry cask, the first first-fill bourbon cask, the first Swedish oak cask, and mixed it together and to get the volume. Adding the new distillery caks as well made a mix of everything they have produced.

Preludium:01is the first in a series of six that will be released during 2006 and 2007.

[From The Scotch Blog]

Source

Filed under: Drink Recipes, New Products

The Water of Life (whiskeybae)

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by Erich Kuersten, Posted Mar 14th 2006 @ 5:56PM

With St. Patrick's Day looming up ahead of us it's time to think - not about corned beef and cabbage and beer, which combined has always struck me as a gastric disaster waiting to happen - but rather about the real Irish diet, which is, of course, whiskey and a dash of water.

Everywhere I go I encounter confusion amongst the good and drunk people of this country as to what is the difference between Irish whiskey and "regular" whiskey. They also don't seem to know that bourbon is a whiskey, and yet whiskey is not always bourbon. And, here's an interesting one, Jack Daniels is NOT bourbon, because it's made in Tennessee. So I thought before you go embarrassing yourself in front of all those fireman and police at the bar this Friday, I'd share my encyclopedic knowledge of the subject.

Let's start with Scotch, just to get it out of the way. Coming as it does from Scotland, it's distilled from "malt" (sprouted barley, dried in a drum) and flavored with burnt peat moss as part of its distilling process, which since that moss is not to be found elsewhere makes Scotch its distinctive smoky self.

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