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Irish Whiskey isn't just for St. Paddys Day

Irish Whiskey sales in the US are a drop in the glass compared to American whiskey and bourbon, but that's changing fast. Sales in the past year have increased 20% and has been one of the fastest growing spirits categories the past five years.

Part of this is that more and more is being sent to the US, with new premium bottling's joining the fray. Besides the whiskey blends, you have Single Malts, Single Grains, and the unique Pure Pot Still whiskeys. Jameson has started shipping some of these and sales are through the roof. You may see Jameson "Gold Reserve go for $60 and the top-end Rarest Vintage Reserve at $250 and up" Every now and then I get offered a taste of these treats and Faith and Begorra, it makes me glad to be an honorary Irishman for the day today, just so I can toss one back. Of course most of the Irish whiskey isn't drunk on St. Paddys Day, but year round, as one of the premium whiskey styles in the world. So have a taste of the Irish, Sláinte!

Filed under: Lush Life, Trends, Liquor Cabinet, Drink Recipes, Holidays, Drinks

Vodka Notes: Imperial Exclusive Vodka



Imperial Exclusive Vodka from Emperor Brands L.L.C., made in France, is 40% abv. / 80 proof. This super premium vodka is made from a secret recipe that has been handed down for generations. This is a very clean and clear vodka made from the finest French grains and ultra pure and smooth Normandy water, then distilled five times. Many vodkas have as much taste as a glass of pure medicinal grade alcohol. In other words, none. They have had every trace of taste filtered out until there is no character left. That is not the case with Imperial Exclusive Vodka.

When I first tried this spirit I immediately noticed the aroma. Faint but very evident hints of butter, sweet caramel or toffee, the slightest trace of vanilla. I was trying to place the exact scent when it struck me. It was like the faintest touch of the best part of the aromas from the gorgeous movie theaters I vaguely remember from my childhood. Not the cookie cutter places that have two dozen tiny theaters crowded under one roof that you find today. Perpetually grimy and lacking soul. No, I mean the grand old places that only played one movie for a week or two before the next came along. The ones that were spotlessly clean, had comfy, red velvet chairs to sink deep into; and ushers to help you to your seats. Walls decorated with hand-painted murals and thick velvet curtains thirty feet high that spread across the walls right before the lights dimmed to soften the acoustics of the room.
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Filed under: Lush Life, Raves & Reviews, Trends, Liquor Cabinet, Drink Recipes, New Products, Drinks

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Q Tonic Water

Q Tonic Water is for when only the best is good enough. There are very few premium mixers on the market, especially tonic water. Now Q Tonic Water is joining the select ranks of premium tonic waters. I got some pre-production samples a few months ago and tried it and found it was very good, but a little on the sweet side. I spoke with the creator, Jordan Silbert, the President of Q Tonic, who spent over four years developing Q Tonic, at first in his New York City kitchen and then later with the help of a food scientist. Jordan said that the final version would be less sweet and have more tang and tartness and he was right.

Recently I received the final product and it was excellent. The taste is very clean, dry, and simple. It's a real tonic water made with natural ingredients and no synthetics. It has a the nice bitterness of real extract of ground cinchona tree bark from Peru (not a synthetic quinine), with a hint of sweetness from organic agave syrup from the Jalisco region of Mexico (none of that nasty High Fructose Corn Syrup), and a tang of tartness from lemon extract which brings it all together.
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Filed under: Raves & Reviews, Trends, New Products

Gourmet ice for your cocktail?

Ice isn't just ice. At least when it comes to your cocktails. If you're going to be using premium spirits and premium mixers, then you should think about your ice as well. Ice has become a topic of much discussion by top mixologists and cocktailians around the world. Designer ice is becoming the rage.

The first thing to consider is what type of water? Filtered, spring, mineral, etc. Many high end bars are using premium bottled water like Fiji water. Others are using filtered and triple distilled water.

The next is the size and shape of the cube. Crushed ice melts fast and is great for soda, but not in a cocktail. Hand chipped ice is great because you can control the size of the chips. Larger pieces melt slower and also can help with muddling citrus or mint into the drink. Also it looks great as it sparkles and reflects in the drink. Some places are trying different shapes such as large cubes and spheres. These have large surface area, but melt slow, so they chill the drink but don't water it down too fast.

So it all depends upon the purpose you plan to use the ice for. Small pieces for cooling fast and watering down the drink. Middle size pieces for tall drinks like a G&T or for shaking in cocktails. Large, regular sized and shaped pieces for a fine spirit on the rocks, so it chills it but doesn't water it down too much.



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CI tastes premium butters

While I have experimented with different butters in baking, I'm not sure that I'd want to participate in a butter taste test - particularly not when one of the tastings involves eating butters plain to "experience their melting properties directly on the tongue." That being said, I do appreciate the efforts of the tasters from Cooks Illustrated who participated in a premium butter tasting, eating butter both plain and on baguettes to try to pick out the top butter.

The butters tested all had butterfat contents of at least 82%, higher than the standard 80%, with the exception of Land O'Lakes, which was included as a benchmark. Every single butter tested - seven unsalted and six salted - were recommended including the non-premium benchmark butter, so it sounds like you can't go wrong by choosing a name-brand butter or a butter that is "european-style." The butters were ultimately ranked by preference, but not one was a loser:

Unsalted:

  • Land O'Lakes Ultra Creamy butter
  • Presidente Unsalted butter
  • Celles Sur Belle Premium Churn
  • Land O'Lakes Unsalted Sweet butter (benchmark)
  • Organic Valley European-style butter
  • Plugra European-style butter
  • Jana Valley Imported Sweet Cream Butter

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Filed under: Magazines, Raves & Reviews, Lists, Ingredients

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