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Archive for September, 2013

Meet the Distillers Crafts a Great Evening

September 15th, 2013 • No Comments

Craft Distilling is more than just the current buzz in the food and drinks industry..2013-09-11 19.30.44

I attended a great craft experience – Meet the Distillers at Ris Restaurant in our Nation’s Capital on Wednesday, September 11th, 2013 – a chance to meet and identify with 4 of America’s most innovative craft distillers.

Here are the Distillers: Barry Young who, together with his partner C. Prentiss Orr at Boyd & Blair, distills what is arguably the world’s greatest potato vodka in Glenshaw, PA, John Little, co-founder of Smooth Ambler Spirits in rural Greenbrier Valley, WV and Clay Smith, distillery manager at Corsair Distillery in Bowling Green, KY.

 The Sponsor for this event was Arrowine & Spirits DC (K Street at 22nd Street). An FYI – they are SERIOUSLY getting into craft spirits..more news on that soon!

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I had a chance to taste 9 spirits and various cocktails produced by Dan Searing who is actually the Rep for American Still Life Spirits who promotes the most diverse American portfolio of craft distilled spirits.
Each speaker had time to open up and discuss their respective perspective and products.

Barry Young, Boyd & Blair

Barry Young, Boyd & Blair

Boyd & Blair (Pennsylvania):

I had met Barry Young from Boyd & Blair a few years ago at a crafts spirits tasting in NYC when the whole movement was early, but building steam. His specialty is producing potato distilled vodka using exclusively Pennsylvania potatoes. Pennsylvania farmers were only receiving about 8 cents per pound for their potatoes which didn’t make much sense as an agricultural incentive. Boyd & Blair took this low-priced resource and turned it into a vodka that has won many rewards. We also tried the Vodka 151 Proof but it was in a cocktail made by Dan Searing. Interesting note: Boyd & Blair only throws out the heads and tails of distillation and only uses the “sweet spot” heart of distillation in their products..

John Little, Smooth Ambler

John Little, Smooth Ambler

Smooth Ambler (West Virginia):

The next up was John Little of Smooth Ambler – he was quite a character and spoke a mile a minute with his exuberance and excitement! First up we tried the Greenbrier Gin which had a nice citrusy refreshing taste that enlivened my palate! Smooth Ambler is relatively new to the distillation process, so brown spirits have to be purchased. John took us through the process of choosing the right barrels of pre-aged Bourbons and how he chose their specific products (which in a roundabout way came from the US, was orderd and planned to be sold in Australia, but due to market conditions there, remained in U.S. stocks). Being a Rye fan, I really loved their Old Scout Rye (7-year old) and also enjoyed their Old Scout Bourbon (10-year old). John brought up the point or concept about whiskey and aging: does whiskey get better with age? He joked that some people are born “beautiful Adonis”, but most people feel we get better with age! He also brought up that Smooth Ambler doesn’t cold filter their products – fatty acids, which some people might consider gross, actually add interesting flavor and aromatics, and cold-filtering takes this away – Cheers to that!

Clay Smith, Corsair

Clay Smith, Corsair

Corsair (Kentucky):

Clay Smith of Corsair Whiskey was the 3rd Presenter and showcased 4 spirits: Corsair Barrel-Aged Gin, Spiced Rum, Old Punk Whiskey and Corsair Triple Smoke Whiskey. The most unique product was their Triple Smoke: their malted barley is smoked with Cherrywood, Beechwood and Peat giving it some Scotch/peat overtones but also some American wood smoke aromatics. This kind of creativity is what makes American craft spirits so much fun – Cheers!

Charlie “I Drink on the Job” Adler

P.S. – Below is some cut and paste from the Arrowine email – if you’re truly interested in learning more, read on!

Dan Searing, American Still Life

What are craft spirits and why we love them…

null The days where distilled spirits were peddled by a handful of gigantic multi-national corporations have come to an end. In less than a decade the number of craft, or micro-distilleries, has mushroomed from a mere 50 to over 300 operational distilleries across the U.S. Craft spirits are the product of an independently owned distillery with maximum annual sales of 52,500 cases where the product is physically distilled and bottled on site.  

 

Craft distillers focus on quality rather than quantity (often producing less in a year than multi-national brand distilleries bottle in one hour) and strive to educate consumers rather than supply them with cheap alcohol. Unlike the large spirits conglomerates that use continuous distillation to produce large volumes of the same product over and over, craft distillers employ pot stills that they often design themselves and distill in small batches using their senses to make cuts to achieve the desired results.  

 

Most use locally sourced grains and fruits and trace their recipes, especially for whiskey, back to the days long before prohibition when America was a land of small distillers. Much like the craft beer movement that started in the late 1990s, micro-distilleries are making excellent products that pay homage to the authenticity and cultural heritage of their communities.

What we will be tasting… 

 

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We will taste a selection of Vodka, Gin and Whiskey (Bourbon & Rye), first in their pure spirit form, and then in a cocktail application that will showcase the wide range of flavors that these spirits can be expressed in.

About Barry Young and Boyd & Blair… 

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Barry Young and partner C. Prentiss Orr didn’t set out to make the world’s best vodka. They set out to make a really great vodka distilled only from local produce. They started with the best Pennsylvania potatoes and a hand hammered copper pot still and added passion for perfecting a recipe that includes only the ‘hearts’ of the spirit, not the extraneous stuff you’ll find in mass-produced, continuous-still vodka. They named their vodka after two family patriarchs, James Boyd Rafferty and Dr. William Blair.  

 

The vodka is triple distilled by batch in the 1,200 liter pot still without the use of any automated controls, and the heads, hearts and tails are cut by taste alone. The result is an exceptionally smooth tasting potato vodka with a slight natural sweetness and viscosity that is unmatched by any other vodka. Every bottle is filled, corked and dipped in wax by hand, and personally signed by Still Master Barry Young.

 

About John Little and Smooth Ambler Spirits… 

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In 2009, John Little and TAG Galyean founded Smooth Ambler to produce fine artisan spirits by combining patient Appalachian know-how with the finest of American ingredients. Located in the rural Greenbrier Valley of West Virginia, Smooth Ambler uses state-of-the-art distillery equipment in conjunction with natural resources of the region: high-valley mountain air, natural waters, ideal temperature variations and friendly folks. These elements combined with a hands-on, grain-to-glass distilling, cutting and filtering process create a truly remarkable drink best enjoyed one slow sip at a time. It is a fact that Smooth Ambler Spirits are now produced at the highest and purest level possible anywhere in the world.

About Clay Smith and Corsair… 

null Friends Darek Bell, a dedicated home-brewer, and Andrew Webber, a self-described underground urban moonshiner, founded Corsair in 2007 and today, no other craft distillery in the U.S. better epitomizes the creative element of the craft spirit movement. From Quinoa Whiskey, Spiced Rum, Vanilla Bean Vodka, to Gin, Absinth, Pumpkin Spice Moonshine, the celebrated Triple Smoke Whiskey and over a dozen of seasonal and experimental spirits, the guys at Corsair don’t shy away from anything. And over 40 medals at international spirit competitions are a testament to the consistently high quality of Corsair’s innovative spirits, and it has been named 2013 Craft Distillery of the Year by Whisky Magazine.

 

Corsair operates out of two distilleries, one in Bowling Green, Kentucky, the other in Nashville, Tennessee. Our guest presenter Clay Smith is master distiller and distillery manager at the Bowling Green facility, where he oversees the production of Corsair’s various whiskeys and gins as well as the extensive renovation of the distillery’s new space.

About the tasting location… 
Ris

Restaurant RIS is located in Washington DC, at 2275 L Street NW, Washington, DC 20037, right around the corner from Arrowine & Spirits, our new shop in DC.  Restaurant RIS is open late each night.  We expect the event to conclude by 9pm and should you wish to stay at Ris and have a late dinner, they would be happy to serve you. For more about this excellent restaurant, please see their website.

We will begin at 7:30 p.m.  So that the evening is enjoyable to all, we are limiting the number of people attending. Please RSVP by phone 703-525-0990 or e-mail by Friday, September 6th.
Sincerely,
Doug Rosen
Arrowine
Arlington, VA and our new DC location

DC’s Only Chocolate Fashion Show Was More Than Just Chocolate..

September 8th, 2013 • No Comments

Chocolate Fashion Show is a great concept..this is a winning event for any city

Charity in Chocolate Fashion Show – Over 50+ Top DC Chefs Express in Chocolate!

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Top chefs turned chocolate and sugar into fanciful costumes and accessories for a delicious fashion show to benefit local charity with national impact.

Chocolate, Chocolate, Chocolate! This event had so many great dishes and some great drinks too including Catoctin Creek Rye and Boxwood Winery’s Red wine.

Award-winning chefs  unveiled their mastery of cocoa and couture at the decadent Charity in Chocolate benefit event, featuring DC’s only Chocolate Fashion Show.  The proceeds from Charity in Chocolate go to The Heart of America Foundation® (HOA), a DC-based nonprofit that combines volunteer service and literacy programming to support the needs of children living in poverty in the D.C. area as well as nationwide.

2013-09-06 20.17.082013-09-06 18.21.55offered sweet and savory tastings. Attendees sampled delicacies, enjoyed an open bar before the event highlight – the Chocolate Fashion Show, where models walked the runway in chocolate and sugar couture designed by local chefs.

2013-09-06 18.34.57Celebrity guest judges of the fashion show included WTOP’s Kristi King, Kate Michael, President of K Street Kate, Heather Roth, 2008 RAMW Pastry Chef of the Year, and Michael McCarthy, Editor-in-Chief, DC magazine.

Some dishes were sweet, but chocolate was also incorporated into savory dishes.I enjoyed dishes with octopus, Nutella, passionfruit, something that looked and tasted like tapioca, olive oil, Wagyu Beef and on and on!2013-09-06 21.02.29

 

Virginia Gets Epic – Epicurience Food and Wine Festival

September 2nd, 2013 • No Comments

A Wine & Food Festival Two Hundred Years in the Making..

Epicurience .. So what makes a wine and food festival a great experience? Well to start, it should have the participation of lot’s of great wineries and Epicurience – dubbed as A food and wine experience so epic, in fact, that we’re calling it something completely new – had a great turnout of Virginia wineries and wines.

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Picture a food and wine festival so unique that no existing name quite fit.

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Held in the East Coast’s premier wine region, Loudoun, Virginia: DC’s Wine Country.

It’s where insiders come to savor award-winning wines and seek out noteworthy farm-to-table cuisine.

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Taste the finest in Virginia wines, meet top tastemakers and master winemakers, sample cuisine prepared by celebrated chefs from around the country.
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Epicurience on TasteDC – Cheers!

Charlie “I Drink on the Job” Adler