A Few Things

Had a blast at Whiskyfest last night, but I was only there for an hour before I had to run. My favorite part about the night was the anonymity. Because I never post pictures of myself on this blog (as a rule) I get to walk freely up to each table and scope out the scene, sometimes punking out people I've met multiple times who have forgotten what I look like. That was a lot of fun. The moment the vendors find out I am from K&L it turns into a sea of handshakes, business cards, and propositions for possible future projects. Which is fine, really, but it was nice to just hop from table to table with ease.

The moment doors opened there was instantly a fifty person line at the Van Winkle table. That's to be expected. You can't get a bottle anywhere, so you might as well get your taste on while you can.

Meanwhile, there wasn't a soul over at the Kavalan table – the Taiwanese whisky making huge waves around the world that has yet to be sold in the states (although it is coming soon). I was most excited for these whiskies, but I was truly stunned that no one seemed to know what they were. Was I the only one who had been reading the internet blogs about these things? I about dumped my spit bucket on the one guy who did come up and haughtily explained to the girl, "I'm limiting myself to just the best whiskies during the VIP hour, so could you just pour me your best one?" Then he proceeded to take a sip and frown, then made a choking sound as if the whisky had offended his throat, and dumped the whisky out right in front of her. What a fucking asshole. Kavalan master blender Ian Chang, on the other hand, super nice guy. We can't wait to work with him and the Kavalan lineup.

If you even remotely like wine at all then you need to come by the Redwood City store today and do the Spanish tasting with Joe Manekin. The tasting will cost you $20 and you'll taste some serious, interesting, high-end stuff. It's as cool of a lineup as I've seen this year at our K&L tasting bar.

I heard this morning that the Signatory casks have hit California and will be ready for delivery soon. We'll do our best to get those pre-orders ready to go ASAP.

I did finally get our Exclusive Malt whiskies and we opened them up. At first I freaked out because something was wrong -- the Bowmore had no peat whatsoever, only new oak. What the hell was going on? Was it even the right whisky? A day later the whiskies had either aerated or recovered from seeming bottleshock. Phew! The point is: if you buy a bottle or if you pre-ordered any of these whiskies they may need a day of decanting. Sometimes whisky is just like wine.

-David Driscoll


Into Darkness...

When we found our cask of Caperdonich 18 year old whisky over a year ago in Glasgow, David and I were super pumped. The price was right, the whisky was good, the story was tragic, and the barrel was ours. Founded in 1897 by James Grant, the owner of Glen Grant distillery, Caperdonich was located just a few hundred meters from Glen Grant itself. I say "was" because Caperdonich distillery was mothballed in 2002 and completely bulldozed just a few years ago in 2010. Now it's completely gone forever, never to return. What was once the sister distillery to Glen Grant, actually connected underground by a pipeline, is now just a pile of rubble. There wasn't much of an outcry when it happened. There weren't many tears. Caperdonich simply faded into darkness without much of a flurry. And isn't that what many of us fear in life? That our passing will happen without much significance? What meaning did we have? Did anyone care about what we accomplished?

David and I were determined to celebrate Caperdonich's significance. The distillery made solid Highland whisky for many years. No frills or fancy flavors, just Scotch for people who like Scotch. Caperdonich distillery had its fans. Our friend Mark who used to work for Duncan Taylor was perhaps the biggest. He snuck into the property one last time to have a dram on the roof before it was scheduled for demolition. Whisky veteran Serge from ranks Caperdonich highly in his own single malt hierarchy, alongside Ardbeg, Laphroaig, and Benriach in terms of quality. When we found the 18 year old cask from Sovereign -- with its light vanilla, hints of lemon and oil, and delicious malty finish -- we thought we had found something our customers would really gravitate towards. However, more than a year later, we're still burdened with more than 100 bottles of our Caperdonich barrel and with more whisky slated for an immanent arrival. Slow sales are how the K&L automated sales machine flags lagging products for close out. It's our own internal form of termination. In this case, a second demolition for the Caperdonich name.

Yesterday this computer program singled out our Caperdonich 18 year old single barrel whisky as a product in need of deletion. The machine decided we needed to cut our losses and move on, much like Pernod Ricard decided a decade ago concerning the distillery. Caperdonich was just not meant to exist it seems. That light, easy, Highland style just doesn't cut the mustard these days. People want big peat, or big sherry, or something that simply pops now. Now instead of a $125 dollar exclusive whisky of proud provenance and the utmost quality, our Caperdonich cask has been scheduled for close-out: it's now a $73 whisky that needs to be removed from K&L's inventory. But such is life for some whiskies and some distilleries. They never find their mark. They never reach the recognition that some feel they rightly deserve. They fall into darkness and life moves on. On to new adventures at new distilleries with new and exciting whiskies.

Rest easy Caperdonich. We will pour a little single malt out for you.

-David Driscoll


K&L Bar Agricole Brandy Party 10/15

October is always a lovely month in San Francisco, weather-wise. It's often when we get some of our best summer afternoons, which help make a patio party something doable in the middle of fall. It's no secret that we're close with the guys at Bar Agricole, one of the best cocktail bars in town and home to one of the prettiest patios. You may not know, however, that Thad, Craig, and Eric also travel to France now with our friend Charles Neal, hoping to find interesting spirits of their own for cocktail mixing. Much like we have our own line of K&L exclusive brandies, Bar Agricole now has its own young Armagnac and Cognac expressions that are tailor-made for their mixing needs. Therefore, instead of an Old Fashioned with Bourbon, you'll get a brandy Old Fashioned made with a Pellehaut brandy that the boys specifically designed for that purpose. It's awesome.

When I saw Thad and Craig at this year's Good Food Awards committee meeting we decided to plan a little co-sponsored party for the Fall, complete with our good friend Charles himself as a guest of honor. That's why, this coming October 15th beginning at 7:30 PM, we're inviting anyone and everyone to join us on the patio at Bar Agricole while we mix half-priced $5 cocktails and pour flights of K&L exclusive spirits as well. I haven't decided what we'll feature yet, but expect some Domaine de Miquer, Chateau Pellehaut, and Ragnaud Sabourin in the mix. Maybe $5 for a small flight of all three? We'll see. You might end up being able to drink three cocktails and taste a flight of brandies for $20. That's a pretty good deal if you ask me.

There will be no tickets for this event. I would probably bring some cash to make your transactions faster as everything will be pay-as-you-go. If you bring a stack of $5 bills and some $1 bills for a tip now and then, I think you'll be in pretty good shape.

More on this as we get closer to the date. Mark your calendars for now. You won't want to miss this.

-David Driscoll


Introducing the New Bouju K&L Exclusive Cognac

Our value-priced, terroir-driven Bouju Fines Saveur Cognac is finally here and it's one hot deal in the world of French brandy.

Daniel Bouju K&L Exclusive Cognac Fines Saveurs $39.99 - Francois Bouju is the man running the show these days at Bouju Cognac. He's incredibly nice, knows a lot about distillation, taught us a great deal about the region and its wines, and impressed us beyond any expectation we had going in to our appointment. His vines are planted in the best soils: rich limestone which helps to preserve acidity in the fruit, and he is a stickler for detail. The reason the Grand Champagne region makes what is considered the best Cognac is because the soil creates grapes that are fully ripe with high acidity levels and low alcohol. This is important because distillation is about concentrating the flavor of a base substance. If you've got a wine sitting in a tank oxidizing, you're going to have an oxidized flavor in the Cognac. High acidity levels help prevent oxidation while distillation is taking place and prevent the need for stabilizing sulfur (none of us want to taste a distilled fart). At the same time, you need wine with a low alcohol level as to not overpower the flavor of the fruit. Full ripeness is also necessary to have any flavor at all. You can't simply pick early to preserve acidity because your wine will taste terrible. The resulting flavor of the Fines Saveurs is a higher acid, fruit-forward style of Cognac. This is zingy, expressive brandy that exemplifies the quality of Bouju's base wine. More of a mixer, or rocks drink, than a supple sipper, Bouju is the perfect bottle for your French 75 or Sidecar cocktail. A hot deal.

If you want Cognac that tastes like oak chips and caramel coloring, this isn't the Cognac for you. The wine takes center stage with the Bouju Fines Saveur and it all starts here: in the ground, in the vineyard, outside the Bouju estate. I'm really excited for people to try this!

-David Driscoll


Pre-Arrival Updates

Good news!

The first wave of K&L exclusive whiskies is almost upon us! We just got word from JVS that our Exclusive Malt casks have arrived and should be ready for delivery within the week. Then we just have to process the pre-orders and we'll have four casks ready in the store for purchase! Hopefully we can schedule a tasting of those four selections -- the Aberlour 12, Bowmore 10, Fettercairn 17, and Island Distillery 7 -- very soon. We also got word that our Faultline 32 year old blended whisky has arrived as well. Expect this to be ready before the end of the month, along with the sold-out Fuenteseca Tequila selection that we blended a few months back.

The Signatory casks are also expected any day now, so that will add another five casks to our mounting total. Get ready for the onslaught because it's coming. And once it starts moving it's very hard to stop (spending money).

-David Driscoll