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Sunday
Oct052014

California Gold – Part II

I'm up in the mountains right now. Out in the sticks; in a cabin with no TV, but thankfully with modern luxuries like wifi. I've got a beat-up copy of Kerouac's On The Road with me that I snagged from my old bedroom while visiting my parents last week. I read this book when I was 19 and I didn't have a clue what was really going on; not even a drop of awareness for what was happening.

Reading it again now, there are some pretty inspiring quotes from this work. Quotes so famous that you can buy framed copies of hand-stitched embroidery, recreating these words in fine thread. Things like:

"The only people for me are the mad ones, the ones who are mad to live, mad to talk, mad to be saved, desirous of everything at the same time, the ones who never yawn or say a commonplace thing, but burn, burn, burn like fabulous yellow roman candles exploding like spiders across the stars.”

That's a powerful piece of romanticism right there. However, going back (trying to find some inspiration about "the West" before I visit Germain Robin tomorrow) I find that I like the quote that predicates it better. The part where Kerouac says:

"All my New York friends were in the negative, nightmarish position of putting down society and giving their tired bookish or political or psychoanalytical reasons."

That I relate to even more, and it's not so bumper stickery. Then there's the one from Kerouac's friend the Major who pines for Europe:

"Ah, if you could just come with me sometime and drink Cinzano and hear the musicians of Bandol, then you'd be living. Then there's Normandy in the summers, the sabots, the fine old Calvados."

I know those people. Kerouac calls the experience: "Straight out of Hemingway, it was."

While "Sal" and his buddies were romanticizing the boozetacular exploits of "Papa" and his manly bravado, picturing themselves in the iconic literary moments of their generation, I'm now romanticizing the saga of 1950's Americana and the dreams of the West that sent many young beatnik hipsters out on the road and into California. It's important to bask in these moments, but it's also important to define them for yourselves. Using history, nostalgia, and pop culture to increase your enjoyment is a fantastic thing. Anthony Bourdain does it on practically every episode and I eat right out of his hand. But we also have to enjoy the moment for what it is: not a recreation of something already done, but the manifestation of something real and temporary.

It would be a shame if everything great today was simply just the realization of what was done before. It would be great if words inspired us to create our own enjoyment, independent of their literal translation. For example, I just sat in a mineral bath that was used by Mark Twain and Jack London. That's pretty damn cool. But it was more cool that I was just in a mineral bath thinking about nothing; just focusing on that moment.

-David Driscoll

Sunday
Oct052014

California Gold

I worked my ass off today. I worked so goddamn hard that instead of feeling tired, I feel exhilarated (especially after pounding a few pints at the local cantina and watching my Giants knock off DC in 18 innings). This was a hellish week, but I'm going to reward myself by getting the hell out of Dodge and taking a weekend away from this stress.

Monday, however, I'll be making my first visit to an iconic Californian distillery; one of the early pioneers of microdistillation. Of course, you've got Fritz Maytag and Anchor with the whole colonial inspiration. Then there's Jorg Ropf and St. George with the German fruit distillates. But there's another pair of California distillers who took French Cognac philosophy and applied it to the bountiful fruit of the West Coast's most incredible vineyards. They're somewhat overlooked in the early foundations of this important local history.

Ansley Coale of Germain-Robin is getting ready to release some of the oldest and most-incredible brandies that he and Hubert created in the early 1980s and he's invited me up to taste through these blends. I think it will be quite an experience and I look forward to our appointment this Monday. There's a ton of gold in those Ukiah mountains. There's gold in them thar hills.

-David Driscoll

Thursday
Oct022014

Worth the Wait

The chance to work with Michel Couvreur on a special K&L whisky project was something that David and I had been dreaming of for years. We had heard the stories. This crazy Belgian had moved to Burgundy in the 60s, carved out a wine cellar in the side of a mountain, only to fill it with Scottish single malt whisky instead of pinot noir. He set up camp in Beaune, ordered new-make spirit to be delivered by tanker, and drove down to Jerez himself; selecting his own sherry butts to insure only the finest quality casks for his contracted spirit. Unfortunately, Michel Couvreur passed away last year from pancreatic cancer, thus ending the career of one of the industry's most courageous pioneers. Luckily for us, however, apprentice Jean-Arnaud has taken up the realms after studying under Michel for more than a decade. When we visited the underground cave this past Spring, we were all in total awe. The tunnels of dripping stone go on forever, and the amount of whisky stored in this secret lair is jawdropping. We put our trust completely in Jean-Arnaud and we are so happy we did. We simply asked for a peated version of the incredible "Overaged" sherry expression and the result is a seamless creation that drinks like the best version of Johnnie Black ever, mixed with the most supple and soft expressions of Macallan. It's a lush, creamy, caramel-laden dream of a whisky composed only of malts 12 years and older. There's a bit of peat on the finish, but it's more like Highland Park peat than Islay smoke. I think it's absolutely divine and I'll definitely be drinking it all weekend long.

What exactly it is composed of will remain forever a mystery. That's alright with me, though. I'm just happy to have been a part of it. This is masterfully crafted whisky that truly showcases what's possible with intelligent blending.

Click here to see our visit to Beaune this past Spring. It's pretty amazing. Click below to get a bottle.

Michel Couvreur K&L Exclusive Overaged Peated Malt Whisky $89.99

-David Driscoll

Thursday
Oct022014

Live Blogging This Hellish Week

Again, this being Whisky Week in the Bay Area (with WhiskyFest tomorrow) all the big names are in town, making the rounds, shaking hands and kissing babies. My old buddy David Blackmore from LVMH just stopped by to keep us up to speed on the latest Ardbeg/GlenMo happenings. Tasting through the lineup again (for the umpteenth time) I just got reminded of why Glenmorangie might be my favorite single malt distillery. The whisky just delivers everything you want at various price points and flavor profiles.

First off was the Lasanta explanation—they've lowered the proof a bit and changed the marriage to both Oloroso and PX sherry casks, rather than just the former. That switch has tamed the funkiness just a bit a sweetened up the finish. It's much more Aberlour now and much less Glendronach. It's such a good deal. Also up for tasting was the forthcoming Taghta—a manzanilla-aged whisky that was picked by the voting public from three possible options (the others being Burgundy and Bordeaux finished whiskies). However, part of the gimmick was that the countries with the highest voter turnout got the largest allocations. We Americans are notorious for our lack of commitment when it comes to civic duty, therefore we get nothing. We didn't vote in the Glenmorangie sweepstakes, hence we get the smallest allocation globally. Expect a mad dash for a tiny, tiny allocation when this shows up. It's elegance in a bottle, plain and simple. Wonderful stuff.

Then a few of us poured a glass of the Signet and the Glenmorangie 18—still the best deals in single malt when it comes to generally drinkable, wonderfully-packaged, high quality whiskies. At $89.99, I still stand behind that slut of an 18 year old. It's just a gigantic slut of a whisky, and it's a wonderful thing; so soft and supple and rich and sweet on the finish. The Signet is still the spicy, yet soothing malt it's always been. Another one of those NAS bottles where you just have to taste it and say, "Yep, that's a $200 bottle of whisky."

I'm sure there will be more cameos to come today. Yesterday, John Hall from Forty Creek poured off the Canadians and I was totally impressed. I know next to nothing about Canadian whiskey, but the higher-end Forty Creek expressions have me totally intrigued. Make sure you taste with him if you're going to WhiskeyFest tomorrow. He's a wealth of information and a really nice guy.

-David Driscoll

Thursday
Oct022014

Quick Quips

The last two days at K&L have been two of the most challenging in my seven year history at the store. We're down five people right now in Redwood City due to vacation, injury, or illness, which makes it difficult to get much done. Throw in the fact that we had some huge deals going down Tuesday and Wednesday, and it gets tougher. Add on the fact that I was responsible for the staff training this week (which means a few hours in SF in the morning, and then back down to RC in the afternoon), and you've now carved five hours out from the eight hours I have to get my normal work done. It's been a total shitshow, but I'm still standing somehow.

Amidst the chaos yesterday (three people picking up GIGANTIC 400+ bottle orders simultaneously—a freak occurance that just about crippled the sales floor), Sean Venus came in to pour his fantastic Santa Cruz gin for the public. He picked a tough day to garner an audience though because the Giants were on at 5 PM in the do-or-die Wild Card showdown with Pittsburgh. Despite the drama of the post-season happening live on TV screens across the Bay Area, Sean pitched his own no-hitter right there in the Redwood City store, or should I say he batted 1.000? Nine people came to taste his product, and all nine of them bought a bottle. Either Sean is the best salesman in the world, or his gin is just that damn good. I think it's the latter. If you count the two K&L employees who went in to taste, then he was 11 for 11. They both bought bottles as well. Amazing. Never been done in K&L spirits tasting history.

We had a few Maker's Mark Cask Strength bottles to allocate yesterday, so I decided to use trivia to decide the winners. Those who could tell me where Patrick Swayze's character Dalton from the movie Roadhouse went to college were allowed to buy a bottle. Google makes this all way too easy, however, as I had more than 300 people with the right answer in a matter of minutes. I'll have to rethink that strategy, or come up with a harder question!

Our George Dickel 14 year old cask also arrived. As of this morning (about five minutes ago) there were seven bottles left of the original 108. A very small, concentrated cask of Tennessee goodness. Hopefully you got one.

The Macallan Rare Cask also landed and we managed to grab a decent allocation. The number one question, however, is: how old is it? You'll never know. But if I haven't prepared you enough with this blog to handle that anxiety—the burning fear that you might be overpaying for a young whisky that actually might taste amazing if you just stop worrying about it—then you'll never be ready. All I can tell you is that it tastes like quality, first-fill sherry casks of Macallan. They said they blended together various ages of their best butts and it tastes to me like they did just that. I thought it was polished and quintessential Macallan single malt with extra sherry concentration. Macallan can and will charge a premium for their whisky, so it's no longer about age at this point. Macallan has already become the whisky version of Lafite or Mouton-Rothschild. Good booze, but it will cost you. People were asking if it was better than the 18 year. For me personally, yes. But as Kyle said to me: "If Macallan did an 18 year whisky from entirely first-fill sherry casks it would be $1000, not $270." Very true. And people would buy it instantly.

I'm expecting more madness today. A big batch of Michter's new Toasted Oak finished Bourbon is landing in our warehouse—a standard Bourbon finished in new toasted oak, kind of like a Cognac finish. Our blending project with Michel Couvreur is also due in; the marriage of sherry casks with peated Islay whisky, selected from the finest barrels aging in the side of a Bourgogne mountain. How old is it? I have no idea. We're back to the Macallan situation again. If you need to know how old it is you're going to miss the point. Simply put: we tried to make it taste as good as we could, while trying to make it cost as little as possible. Hopefully we achieved that goal. The choicest sherry butts from Michel Couvreur are not cheap, however.

-David Driscoll