"LenellSmothers" news and stories

Dave Pickerell left his post as the master distiller of Maker's Mark bourbon in April 2008 after about 14 years of making that signature red waxed-top whiskey. After 18 months of soul searching (or should I say warehouse searching?), he has launched a new rye label called WhistlePig. Oh, did I also mention that he was the distiller of the recently released whiskey made at the rebuilt George Washington distillery at Mount Vernon? Actually, Dave considers himself the Johnny Appleseed of American craft distilling, projecting that he will be involved in the production of more than 30 small distilleries in the next two years.

In December 8, 2009, Kentucky's Vendome Copper and Brass Works, which makes much of our country's distillery equipment, introduced Dave to an entrepreneur by the name of Raj Peter Bhakta who had bought a 500 acre farm in Shoreman, Vermont that he named WhistlePig. A few weeks later, Raj and Dave shook hands on the farm and spent three days socializing that ended in a decision to do business together.

More after the jump ...

Long before we gulped down something called sangria, sangaree was a favorite tipple -- made with wine, spirit, or beer diluted with water, sweetened with sugar, and spiced with nutmeg. Sangria could have easily evolved from sangaree.

The English loved their Bordeaux, which they often referred to as claret, and a claret cup punch (red wine, lemon, sugar, and sparkling water) traveled with them as they influenced the world. This punch sometimes contained various fruits, spirits, and spices depending on the location. In many Spanish speaking areas of the world, claret cup became clericot, a sangria-like drink made with white wine.

Throughout history, wine has been made more palatable by adding water, honey, herbs, spices, or fruits, but some cite the 1964-1965 World's Fair in NYC as the breakthrough moment for what we know as sangria. While it's true that Spanish concessionaires at the World's Fair introduced many people to the drink, records show sangria on Spanish restaurant menus in the US before 1964. And prior to the World's Fair, the New York Times had already reported on a social affair hosted by a Palm Beach socialite who fashionably served "Sangria, a red wine and fruit drink."

You'd think standard bar glass sizes exist to keep our lives simple. The reality is that every vessel from the wine glass to the shot glass ranges in capacity. You'd think a shot glass is a shot glass, but you might find a standard squat shot glass holding one and a half ounces and a tall skinny one holding more than two ounces. Apparently all shots are not equal unless you use a jigger to fill the glass.

The marketing of wine glasses by Austrian crystal company Riedel (pronounced to rhyme with needle) taught us that rolled edges on the lip of a glass make the liquid fall into the mouth in a clunky way. Taste tests show over and over that many folks prefer the flavor of a beverage from a smooth, polished edge. For some reason, this makes drinking anything a more pleasant experience from the softer feel on the lips to the better taste on the tongue.

Even with a fine wine glass company like Riedel, a red wine glass is not a red wine glass. You can purchase a stemless glass holding 20 ounces all the way up to the Sommeliers Burgundy Grand Cru stem, the world's largest wine glass, at 37 ounces capacity. In 1960 this fish bowl of a glass was placed in the permanent design collection of New York City's Museum of Modern Art.

Long before our beloved bourbon became America's native spirit, rum played a role in shaping the future of the U.S. with a strong molasses trade between New England and the Caribbean islands. According to author Gerald Carson, "In 1807 Boston had no fewer than forty rum distilleries...and it used to be said that for every missionary sent out to Christianize Africa, ten thousand gallons of rum went along for the more secular purposes."

Kill-devil was its most universal name, not only a slang name, but a trading-term used in bills of sale. Rumbullion was also a popular name, shortened into our modern term "rum." A description of Surinam written in 1651 says: "Rhum made from sugar-canes is called kill-devil in New England."

Commemorate the grand victory of Mexican forces over French occupation by raising a glass of not only tequila for Cinco de Mayo, but also a copita of sangrita.

About 90 years ago a Señor Sanchez and his wife had a little joint in the town of Tequila in the Mexican state of Jalisco. Their special guests were treated to his homemade tequila and her snacks made of pieces of orange topped with salt and chili powder. Eventually the snack evolved into fresh orange juice with salt and chili served as an accompaniment to the tequila. Later tomato juice was added to this and became known as sangrita, Spanish for "little blood."

No matter the true origin, sangrita makes a perfect pair with tequila. In Mexico, you might even hear a customer order a Banderita, meaning "little flag," consisting of shots of lime juice, tequila and sangrita lined up next to each other to resemble the colors of the Mexican flag. Many say the sangrita chaser is a great way to stave off a hangover.

Read on about sangrita and find LeNell's recipe, after the jump...