"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/

"It's Bourbon Heritage Month...I'll bring the Roses"

In honor of our Native Spirit and the month dedicated to it, I have decided to take a look back at some of my favorites.  This 125 year old distillery begins with a love story, as one may have guessed.  As the legend goes...it all began when Paul Jones, Jr., the founder of Four Roses, became smitten by a beautiful Southern belle.  He had sent a proposal to her and she replied that if the answer was "Yes", she would wear a corsage of roses on her gown to the upcoming grand ball.  Paul waited anxiously for that night to come...when she arrived in her stunning gown, it was unmistakably decorated with a corsage of four red roses.  He later named his Bourbon "Four Roses" as a symbol of his devout passion for the lovely belle.

You definitely pick up on a yellow and red motif while at the Four Roses.  The sweet smell of corn permeates the Fermenter Room.  Then it's off to the Distillation Room...

The highlight of our tour of course was the tasting where Master Distiller Jim Rutledge personally signed a bottle of Small Batch for Danny and I.  He is an icon in the bourbon world and was in the inaugural class of the Bourbon Hall of Fame as well as being named Master Distiller of the Year only a month before our arrival to the distillery.

These two bottles were a gift from Jim and his team at Four Roses.  A big thank you for the hospitality and cheers for your continued dedication.

http://www.fourrosesbourbon.com/

"A winery steeped in invention...Lemelson Vineyards"

Back in the Spring of 2007, I took a trip to the Willamette Valley in Oregon to explore my new found love.  I had fallen head over heals for these delicious wines coming out of the Northwest.  These Pinot noirs tended to much softer and sexier than the heavier ladened Pinot noirs that seemed to be permeating the market in California at the time.  One of these wineries that had recently come onto my radar was Lemelson Vineyards.  The wine rep told me about a family that was full of invention and I wanted to see what they were all about first hand.

Eric Lemelson is the eldest son of noted inventor Jerome Lemelson.  He had moved to Oregon to attend Portland's Reed College.  Later he found himself attending law school at Lewis and Clark, studying of all things environmental law.  While in law school, Eric bought a farm in the hills on the eastern edge of Oregon wine county.  It had been his dream to live in the country.  During the early 90's he contacted several wine producers to learn about viticulture.  He discovered that his southwest facing slopes and volcanic soil were well-suited for winegrapes.  By 1995, he had planted two acres of Pinot noir and Pinot gris

With the help of his father Jerome, they built a state of the art winery that is 100% gravity flow.  This side profile of the winery shows on the left side where grapes are brought in and crushed.  From there the juice is then released to the next lowest platform for fermentation.  Once fermentation is complete, the wine is then released to the next lowest platform for transfer to barrel.  There are no pumps here to "bruise" the wine.  Everything flows with the help of gravity.

If you are a lover of great Pinot noirs, I would strongly suggest taking a trip the the Willamette.  The wines are spectacular and the landscape is equally as impressive.  Cheers to Eric and his amazing team for their efforts.