Thursday
Dec102015

Bringing it Back Home

I’ve been traveling for the last ten days with a kid named Oscar Beckmann from Norway—a talented little prodigy of a twenty-five year old who does movie special effects for a living. He told me he had worked on a few films recently called Star Wars and Jurassic World—nothing I had ever heard of, but maybe if he keeps working hard he’ll make it big some day. He and his buddy Michael were filming a potential TV show about drinking in France and had asked Charles and me to be in the pilot. After ten days of non-stop work, we made the long haul back to Paris last night from Gascony—an eight hour drive that leaves plenty of time for small talk. Oscar and I shared the back of the van, so naturally our conversations gravitated between cinema and booze. Oscar would ask me some questions about spirits, then I would ask him questions about movies, and we’d trade off tit-for-tat (there are so many scenes from famous movies that I didn’t know were digitally created!). He had an absolute blast on this trip. He didn’t know hardly anything about spirits when we left, but on the flight back he was ordering Armagnac and Cognac from the flight attendant like a professional. This trip completely changed him. At one point I was typing one of the On the Trail blog posts from the car and he asked me about what I was writing. Looking for the right analogy, I said:

“You’re going to buy some stuff at duty free when we get to the airport tomorrow, right?” 

“Yeah, probably some gifts,” he said.

“OK—so let’s say you were married and you were going to buy your wife a present. Would you buy her Chanel perfume–a world-class and world-famous fragrance available in every department store around the world, including the Charles de Gualle airport? Or would you look for something unique that she could only find in France? Maybe something that she couldn’t find back in the states.”

“Probably the latter,” he answered. “I’d want it to be something cool from our trip maybe.”

“Exactly, so that’s what I consider part of my job to be—to find a whole bunch of booze that our customers back in the States could never buy locally and give them the opportunity to try it.”

“What if my imaginary wife wanted Chanel though?” he asked. 

“Then your job is easy. We’ve got Chanel at my store too, we just call it Dom Perignon. That’s a nice present. But, personally, I like to find cool French food stuff and bring it back as gifts. It makes life a bit more interesting, I think.”

“What are you going to buy at duty free?” Oscar inquired.

“La Maison de Truffe has a stand in the Air France terminal, so I’ll definitely grab a few things there. Truffle products aren’t all that easy to find at home. Ladurée macrons, Angelina hot chocolate, things like that. My wife and family always look forward to unique candies and cookies from abroad. It makes coming home much more fun for me, too.” I answered.

“Can you get Camut Calvados at your store?” he asked.

“Right now you can because Charles just delivered some last week, but only once or twice a year as the bottles are very short in supply these days. It’s pretty special.”

“I think I’ll bring the bottle that Jean-Gabriel gave us back to Norway to drink with my family. We had a great time there, so the memory makes it a little more special,” he added.

“Hanging out with all of these guys, doing what we do, staying up late and opening bottles—that’s what it’s all about,” I told him. “You visit, you eat, you drink, and you bond. You understand each other more, you learn about life in other places, and the booze is like a distilled version of that experience. It’s preserved for you in that bottle. Now you can take it wherever you want and share it with whomever you like,” I said.

“That’s what you’re doing on your blog then. You hope your customers can enjoy the bottles in the same way?” Oscar asked.

“In a way, yes. I know that 90% of the people out there don’t care as much about these people or these places as I do, but at the very least I want them to know that they got something cool, something different that they wouldn’t normally be able to get. And I want them to have the chance to learn more down the line should they ever decide they want to. The blog is my personal way of preserving these experiences.”

-David Driscoll

Monday
Dec072015

Historical Milieu

I had never hung out in a 16th century hunting château once owned by a member of the Bourbon royal family (that would be Henry IV, to be exact), now owned by a member of the prestigious Pichon-Longueville family, and sipped brandy from a snifter on a cold winter's evening until last night.

If you think the environment around doesn't have an impact on your enjoyment of booze, then you're probably one of those people who always drinks at home because it's cheaper. I'm not one of those people, however. I like eating and drinking in my apartment, but I also love to soak in a little atmosphere. Particularly when it looks like this.

It's not always easy to understand what makes a particular wine or spirit special when you're sitting in front of your TV, unwrapping plastic bags full of take-out, and watching a repeat of the Big Bang Theory while you check your phone for recent emails. Sometimes you have to go to the source to comprehend the significance. In the case of Château de Briat, I think that's the case. 

But I know that most of you will never make it to Henry IV's former hunting grounds, so I'm going to do my best to bring it to you with tomorrow's On the Trail blog post. In the meantime, I'll give you one more photo here.

I wasn't sure what I was more in the mood to drink: Pichon-Baron Bordeaux, Château de Briat Armagnac, or a glass of Bourbon in honor of his former majesty's namesake. 

Decisions, decisions.

-David Driscoll

Sunday
Dec062015

Le Grand Cochon de Lait

Have you ever eaten an entire roasted suckling pig before? I hadn't until tonight. We polished this baby off with a few bottles of Burgundy and a bottle of Armagnac. Bernard Daubin, the famed brother-in-law of my friend Charles Neal, is simply the best cook I know. He can work wonders with meats and various recipes containing cured flesh. This was an experience to say the least. It's nights like this that fully justify the hard work we put in at K&L. It's a reminder of why we love what we do.

-David Driscoll

Saturday
Dec052015

La Fête

The requisite right of passage on your first night in Montréal du Gers is to be humbled and humiliated by Bernard Daubin, my friend Charles's brother-in-law who owns and operates one of the best restaurants in the region. Nothing pleases me more than coming here with two noobs and watching them slowly break down under the weight of endless glasses of wine and pound upon pound of duck fat. Just when you think it's over, another plate comes out and you have no choice but to eat it or embarrass yourself in front of the family. We had two guys from our film crew accompany us to Chez Simone last night and I have to admit I enjoyed watching them buckle minute by minute (as they were forced to then unbuckle their belts).

Being a seasoned vet at this point, I knew how to pace myself and brace for the coming onslaught. By the time the duck breast was finished, Bernard's mother Simone and I were picking up the bones and gnawing of the last little morsels. As the gang slowly meandered downstairs for breakfast, a few scattered moans made me laugh out loud. "Where else can you party with an 84 year old woman until two in the morning?" I asked them. "Welcome to the big leagues, boys!"

-David Driscoll

Friday
Dec042015

Fins Bois vs. Grand Champagne?

I'm breaking it down over at the On the Trail blog today. I've talked before about terroir in Cognac on this site, so I figured I'd start over again over there. If you're new to the Cognac game I'll get you up to speed real fast.

-David Driscoll