"Oktoberfest in September?"

Yes Oktoberfest is in September...always!  In fact most of the funfair takes place in September.  This 16 day festival runs from late September to the first weekend in October.  Historically, the event was marked for the marriage of Munich's beloved Crown Prince Ludwig (later to become King Ludwig I) to Princess Therese of Saxe-Hildburghausen on October 12, 1810.  The citizens of Munich were invited to attend the festivities held on the fields in front of the city gates to celebrate the happy royal event.  The fields were named Theresienwiese ("Theresa's meadow") in honor of the Crown Princess.  The locals have since abbreviated the name simply to the "Wiesn".

The wedding was celebrated by all of Bavaria and at the end of the festival, a great horse race was done in the presence of the Royal Family.  The decision to repeat the horse races in the following year gave rise to the annual tradition of the Oktoberfest.

Only beers conforming to the Reinheitsgebot, and brewed within the city limits of Munich, can be served at the Munich Oktoberfest.  Beers meeting these criteria are designated Oktoberfest Beer.  Oktoberfest Beer is a registered trademark by the Club of Munich Brewers, which consists of six breweries. (Hacker-Pschorr-Brau, Augustiner-Brau, Lowenbrau, Paulaner, Spatenbrau and Hofbrau-Munchen)

What is a Fest beer?  In fact it is a Marzen.  Bavarian brewers discovered that if they cooked their lagers during the late winter or early spring and sent them to slumber in cool caves or cellars until the fall, the beers that emerged were crisp, flavorful and superfresh.  These full-bodied, malt-forward, and lightly sweet beers emerged as marzen- German for March, the month in which many of these beers were brewed.  These were the beers served at the Crown Princes wedding so the tradition has kept...as too were the sausages!  In keeping with tradition, I encourage you to raise a glass of Marzen and wrap your other hand around a bratwurst...Prost!

"The Macallan"

Back in March 2003, my best friend and blood brother and I set out for Speyside and it's crown glory, Macallan.  This was the first Scotch whisky I had come to love (years earlier) and on this day, it was a dream come true.  I had contacted them months earlier and had asked if they would be willing to accept us for a visit...much to my surprise they had a red carpet tour ready for us that did not disappoint.

My love for scotch was not anything that came easy.  You see, I wanted to be a scotch drinker in the worst way.  My grandfather, Charles Sherwood, was Chief of Police here in San Fernando and the Chief only drank scotch...Johnnie Walker Black and on the rocks.  It was such a "manly" drink and as much as I tried, I just couldn't get my taste buds to understand its hidden secrets.  Luckily for me, the first bartending job I ever had was at Fin's Seafood and the owner, Moez, only drank Macallan.  Twelve year on most nights...Eighteen on good nights...on really good nights he would say "pour yourself one"!  Not wanting to disappoint the boss, I reluctantly would pour a small one. (oh how I wish I could go back in time and adjust those pours!)  The big surprise was the sweet sherry finish and silky smooth sexiness of an 18 year Macallan.  She was just old enough for my taste buds and turns out she was my backdoor into scotch and I have never looked back.

The Easter Elchies House in the Spiritual Home of Macallan.  This fine example of a Highland manor house was built in the 1700's.  The estate covers 390 acres of which some 90 acres are sown in the spring with their own exclusive Minstrel barley variety to make The Macallan.

The river Spey, one of Scotland's most famous salmon rivers, borders the estate to the south and south-east.  The top photo was taken just to the south of the Easter Elchies manor overlooking the Spey River.  A true Macallan drinker may notice the crown on the bridges as part of Macallan's former logo.  The logo is now the Easter Elchies manor.

*The center bottle was purchased at the estate.  Notice the logo compared to the current releases.

The Macallan is known for it's signature sherry finish.  This is the only scotch producer that owns and maintains its barrel manufacturing, ageing and seasoning process from start to finish.  The casks are filled and aged with Oloroso Sherry before they even get to Scotland.  Once the barrels are "seasoned" they are shipped to the distillery and filled with scotch. Macallan spends 3 times the amount of money on their barrel process compared to all other producers combined.

Whether you are a novice or experienced scotch drinker, Macallan needs to be appreciated for the care and thought that goes into their production.  For me it will always be my first love in the scotch world ...and you always have a special place for your first love.

Slainte agad-sa!

http://www.themacallan.com/

"Viva Mexico...bebimos Margarita's"

In celebration of Mexico's Independence Day, I invite you all to raise a glass and drink the most classic of Mexican cocktails...The Margarita!  September 16 is the day Mexican's celebrate their independence from the Spanish.  This date signifies when Miguel Hidalgo, a local priest in Dolores, Guanajuato (coincidentally the same state my mother's family hails from) announced his intention to strike for independence and exhorted the people of Delores to join him.  This became know as the "Cry of Dolores".

*This is a mural of Miguel Hidalgo that we saw during our pilgrimage to see our family's native land

There are many stories as to the exact origin of this beloved cocktail.  Many sound credible, but I choose to believe in Hussong's Cantina version.  Hussong's is located in Ensenada, Mexico and is relatively close to California, my native home.  I have visited this bar several times so I go with my gut.  According to their lore a bartender by the name of Don Carlos Orozco created the concoction and the first person to try it was non other than the German Ambassador to Mexico's daughter, Margarita Henkel.  Orozco, pleased that she loved the cocktail, decided to name it after her.  His recipe was equal parts tequila, Cointreau and lime, served over ice in a salt-rimmed glass.

I have seen and experienced much debate over this drink...I have heard one cocktail historian refer to this as a tequila daisy, but I am not sure I agree with that.  I believe it is in direct lineage of the Brandy Crusta... from that the Sidecar...and finally to the Margarita.  I have spoken of the Crusta previously and at some point will address my beloved Sidecar, but for now...that is my story and I am sticking to it!  Viva Mexico!

Barragan's Margarita

2 oz Silver (Blanco) Tequila...pictured above is Herradura's Hacienda del Cristero *no longer available

1 oz Cointreau

1/2 oz Herradura Agave Nectar

1 oz Lime Juice

1/2 oz Lemon Juice

splash of Orange Juice

shake vigorously with ice and strain into a salt-rimmed glass with fresh ice

Salud!

"The color will seduce you...the taste will make you love her...The Boulevardier"

The Boulevardier is a classic cocktail that is often credited to Harry McElhone of Harry's New York Bar in Paris.  The cocktail comes to light as a favorite tipple of Erskine Gwynne, expatriate writer, socialite, and nephew of railroad tycoon Alfred Vanderbilt.  The original recipe is listed as 1/3 Campari, 1/3 Italian Vermouth and 1/3 bourbon whisky.

I have come across many recipes for this drink in the past few years and I have found that a touch more bourbon in the mix seems to fit my fancy.  Campari can over-power a softer styled bourbon and in my humble opinion, cocktails need a base spirit.  I consider this cocktail a bourbon cocktail and herby submit my own recipe with my own twist...

Barragan's Boulevardier

2 oz Bulleit Bourbon
1 oz Campari
1 oz Carpano Antica Sweet Vermouth
Combine all ingredients in a mixing beaker and stir well.  Strain into a coupe glass and garnish with an orange twist.(most recipes call for a cherry or lemon twist, but since this cocktail is a riff on a Negroni, I prefer an orange zest to pull it together.)

"Crafty in Kentucky...Willett Distillery"

Looking for something a little more crafty in your bourbon?  Meet Willett Distillery from Bardstown.  These bourbons and rye whiskeys are not easy to find, but definitely worth seeking out.  Their story begins with two brothers that decided they could make their own way in the bourbon world.  In 1936, Thompson and Johnny Willett started Willet Distilling Company.

Upon completion, in the spring of 1937, the Willett Distilling Company produced its first batch of whiskey.  That first batch amounted to 300 bushels (30 barrels) on March 17, 1937, St. Patrick's Day.  The newly barreled whiskey was stored in the traditional metal-clad warehouses, capable of holding between 5,000 and 6,000 barrels.  The warehouses were built on some of the highest ground in the county, assuring a fresh breeze would aid in the maturation of the whiskey.

*the newly renovated distillery

*the copper pot still

*small batch rye on the left and the unmistakable bourbon on the right

*these are my two favorites...Rowan's Creek and Noah's Mill

Currently Willett Distilling Company makes about 16 different whiskeys, including Old Bardstown and Johnny Drum.  The two pictured above were my favorite and totally different in their flavor profiles.  Seek them out and let me know what is your favorite.  Cheers!

http://www.kentuckybourbonwhiskey.com/willett-story.html

"I dip, you dip, we dip...Maker's Mark"

Maker's Mark was the catalyst for my epic trip across the United States last year with Danny.  I had signed up for their Ambassador program several years ago because I knew at some point I would like to visit Kentucky and what could be more of an incentive than to have your name on a barrel...how about your own name on a label and the opportunity to hand dip your own bottle!?  

*This is the beginning of our tour of the grounds and distillery

*The Quart House is America's Oldest "retail package liquor store"

The Maker's Mark story begins with Bill Samuels, Sr purchasing the historic Burks Spring Distillery in Happy Hollow, Ky.  Bill was in pursuit of creating a softer wheated style of bourbon and in the end it was his wife, Margie, that helped make this iconic brand.

In 2002, the distillery expanded to meet the growth expectations.  Extra capacity wasn't achieved by upsizing equipment or by making the equipment more efficient.  It was achieved by replicating the existing 19th century equipment.

The distillery is immaculate and quite impressive.  Between the black and red color scheme every where you look along with the "maker's mark" branding and the sleek and polished copper(all thanks to Margie)...it was hard not to be in awe the entire tour.

*shhh...bourbon sleeping

*the iconic bottle dipping line

*usually the tasting signals the end of the tour...not for us!

*that is one happy Ambassador

Thank you Maker's Mark and the Samuels family for an amazing experience!  It was truly memorable.

https://www.makersmark.com/

"Brown Derby or De Rigueur?"

There seems to be a quandary that surrounds the tasty cocktail pictured above...is it The Brown Derby Cocktail?  is it the De Rigueur?  Really depends on who you ask and what coast they prefer...I am a So Cal native and this is The Brown Derby.  

The debate begins with who claimed it first.  Harry Craddock published his "The Savoy Cocktail Book" in 1930 and lists a De Rigueur Cocktail which is described as Whisky, Grapefruit Juice and Honey.  Hollywood legend also lays claim to a cocktail  from the Vendome Club during the same period and is named after a famous hat-shaped restaurant on Wilshire Boulevard that opened in 1926.  So is it a matter of dates?... publishing rights?... who decides?

Every cocktail historian will debate their side so please allow me the pleasure...I first learned of this cocktail while reading Dale DeGroff's book several years back.  His recipe is bourbon, grapefruit juice and honey syrup.  Now, knowing a bit about cocktails and history, here is my plea.  Every recipe I have come across regarding The Brown Derby lists bourbon as the base.  Craddock says whisky in his book which could mean any number of different things, including...Scotch, Irish, Canadian.  Our native spirit is bourbon whiskey, with an -e.  Craddock was bartending in London and during prohibition the chances of bourbon making it's way to merry England in 1930 does not seem as likely as some other base spirits.  It's splitting hairs, but you present a better case and we will debate it then.

*This is the Los Feliz location

*The interior of Messhall, the old Brown Derby location on Los Feliz

I have made my case for this classic bourbon cocktail and the next time you are in the area stop and see the next generation of crafty cocktails at the Messhall on Los Feliz and taste the next evolution of craft cocktails.

Barragan's Brown Derby Cocktail:

2 oz of Bourbon

1 oz of Grapefruit (preferably Ruby Red)

3/4 oz Orange Blossom Honey Syrup (1 part honey, 1 part water)

dash of Fee Brother's Grapefruit Bitters 

combine all ingredients and shake in a mixing cup. Strain into a cocktail glass.

garnish with Grapefruit zest

http://www.messhallkitchen.com/#/home

"Whiskey matters...High West Distillery"

In keeping up with Bourbon Heritage month, here is High West Distillery, Utah's first legal distillery since 1870.  As mentioned in an earlier piece, my good friend Larry James from Wine Warehouse had introduced me to Uinta Brewing out of Salt Lake City, as I remarked that I had no idea Utah made beer, he then added, "they also make whiskey!"

High West Distillery & Saloon is the brain child of David Perkins.  He has a background as biochemist in the biopharmaceutical industry and worked for Amgen here in California.  In 2004 he moved to Park City to pursue his passion to make whiskey.  He is passionate about his love for whiskey and food and it shows in all that they do.  

In 2007, Dave opened his doors and has since received much acclaim.  His team is constantly experimenting and trying new and different combinations.  The spirits are exciting and truly follow the wild west attitude.

*Danny and I in the Master Distillers laboratory

This is our personalized bottle that Dave gave us and by his own hand, "Whiskey Matters!"  Yes it does and it shows in all that you do in Park City!  Cheers to you and your dedicated team!

http://www.highwest.com/

"Earth, Wind and Beer...Uinta!"

My good friend Larry James told me about this amazing little brewery up in Salt Lake City several years back and I remember my first reaction..."they make beer in Utah?"  I soon discovered that they absolutely make beer there...pretty damn good beer I might add.  Last year Danny and I took a road trip across the U.S. and this was one of the first stops.

Uinta Brewing Company began in 1993 in a small renovated mechanic's garage with a mission to brew world class, full-flavored, craft beer.  By 2001 they had outgrown their original building and moved to a 26,000 square foot facility.  During our visit we were given a sneak peak into their new expansion facility and tasting room (just recently completed)

Since 2001 Uinta Brewing has been 100% wind-powered, becoming the first Utah company to reach this mark.  In an effort to continue its commitment to using renewable resources, Uinta Brewing installed solar-electric paneling on the brewery's roof in 2011.

*Right from the "Mother's Tit"...no I didn't make that up either

*Hop Notch doesn't get any fresher than this

Recently Danny came home for a visit and I decided to surprise him with some Hop Notch...or so I thought.  Turns out that the beer we came to love, had an identity crisis.  Danny questioned me about the name change and I hadn't even noticed...the packaging was identical with the exception of "Nosh" instead of "Notch".  Turns out the company decided to embrace their inner foodie and thought that this boastful 7.3% IPA was literally more like a "hoppy snack."  Same great beer...same great taste...same great buzz... I am ok with it!

I love to see brewers using barrels and these guys do not disappoint.  Back in 2010, Uinta launched it's Crooked Line Series.  These beers were dubbed their "big beers" both in taste, alcohol content and size of the bottle.  The entire line-up is packaged in 750 ml and are cork finished.  This picture shows several High West barrels over my right shoulder...that makes me very happy!  (We visited High West Distillery about an hour after this picture was taken)

Could these guys be an happier?  It probably had a lot to do with the two cases that were donated to our drive across the United States.  A big thanks to the team at Uinta Brewing!  Cheers!

http://www.uintabrewing.com/