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Sunday
Sep162012

Managing Your Health

I've been sitting here on the couch all day, alternating between NFL football and reruns of Anthony Bourdain. I've had a couple of beers, but nothing much more than that.  Last night was a splurge – Round Table Pizza, a bottle of wine, followed by a few small gin martinis (featuring a new London dry product we'll be bringing in next week – more on that later).  I had nothing to do today but veg out on the sofa, so choosing to stuff my face and pickle my liver were easy decisions. Today is a different story, however. Tomorrow morning is a run day, so I have to monitor my alcohol intake right now. Doing six miles after a night of session drinking has held disastrous results for me in the past. My desire to be both a booze professional and a healthy human being is contradictory by nature and it's taken me years to come to terms with what I can actually handle. There were dizzy spells, one fainting episode, and numerous other side effects from dehydration along the way to shape this evolution. I had to come up with some sort of schedule to keep my life in order, or face serious consequences.

Watching back-to-back episodes of Bourdain can make the food and drink lifestyle seem very romantic. However, there are a few moments where Tony opens up about his heart and cholesterol issues, as well as the meds he has to take to control these problems. One show about food bloggers documents the serious health effects, such as gout or hypertension, that have plagued those who literally live to eat. Passionate people simply can't say no sometimes. I am one of those people. I have two speeds: fast and faster. When you give me a bottle of booze, a camera, and a computer I can entertain myself for hours upon end. I go to sleep thinking about alcohol. I dream about alcohol. I wake up thinking about alcohol. It shapes my thoughts and ideas, even while my body works to rid its remnants from my system. 

I have come up with a schedule, however, that works for me. Based on both my work and social schedules, this is how I regulate my drinking:

Monday – Run 6 miles in the morning, day off, free to drink that evening.

Tuesday – Work earlier, free to have a beer or glass of wine that night.

Wednesday – Run 6 miles in the morning, work, free to drink that evening

Thursday – Normal work schedule, one drink only that night.

Friday – Run 6 miles in the morning, work, free to drink that evening

Saturday – Work, free to drink that evening (sometimes rest if I add a Sunday run)

Sunday – Day off, a few drinks during the day OK, but the evening is for rehydrating and rest

This schedule has worked well for me so far. I know how I feel when I watch Bourdain. I feel inspired about food and travel. This makes me want to eat and drink terribly. I'm guessing that non-industry people reading whisky blogs feel the same way. Know this – I'm not running around San Francisco willy-nilly, drinking great booze to my heart's content. There's a lot of romance to this job, but there's a lot of reality as well.  The reality is this: too much booze isn't good for you. Keep yourself and your booze schedule regulated. Your body will thank you.

-David Driscoll

Friday
Sep142012

Larceny

It's been a while since we saw something new, tasty, and affordable from a major American whiskey producer.  However, with a keen eye on Maker's Mark, Heaven Hill has just released their answer to the bargain-priced wheated Bourbon.  At 92 proof, it's got a bit more pop than MM, while maintaining more creaminess and less of the big sweet wood that characterizes the Weller releases.  It's far better than Bernheim, their straight wheat expression, and it makes another fine edition to the $25 and under whiskey club.  Creamy, supple, balanced, and well-made.  What else could you ask for?  Our first batch has almost sold through, but we'll have more coming next week.

Larceny Kentucky Bourbon $22.99

-David Driscoll

Thursday
Sep132012

Super Secret

There's a small group of K&L customers that meets every now and then in the NorCal area to taste booze and be merry.  These meetings are usually very hush hush, but this time we've got a little room to grow.  On Thursday Sept 20th, we'll be having a meeting at Donato's in Redwood City.  I was told by Donato today that we can use their larger backroom instead of the smaller room we usually use, so we can accommodate thirty people more than usual.  Therefore, I'm opening up the Super Secret group to anyone in the area who wants to come until we reach the 60 person limit.  We could use some new blood and I'd like to see some fresh faces.  Thursday's event will feature a group of cool dudes drinking single malt, as well as Master Distiller Ian MacMillian from Bunnahabhain, Tobermorey, and Deanston.  He'll be bringing the entire line up from each distillery, including the old and rare ones.  We'll be hanging out and drinking them. 

Donato will be doing a multi-coursed menu as well that will run each person $60 including gratuity. Rather than us split the food there, I'm having everyone register via the website and we'll handle the check.

The meeting begins at 7 PM.  It's super secret.  It will be super fun.  These are very laid back events that end up being quite memorable.  I hope a few more of you will want to join us.

-David Driscoll

Tuesday
Sep112012

Pre-Mixed

I'm working on a cocktail menu for a local bar and restaurant on the Peninsula (more on that later) and I've been preaching to them the idea of pre-mixed drinks. High West and Germain-Robin are selling pre-mixed cocktails in the bottle. Many bartenders I know in the city use pre-mixed cocktails in their own repertoire.  It's a way to prep in advance, yet offer customers something special at the same time.  Letting the ingredients of a Manhattan congeal slowly over time helps to meld the flavors together.  David OG went to a bar in London once that sells one-year old Manhattans – cocktails that have been marrying together in a glass bottle for 365 days! Crazy, right? There's no reason you can't do this at home. Do this – make a batch of your favorite aromatic cocktails (not citrus-based) and leave them to sit for at least 24 hours.  Then make a fresh version of that drink and try it with the aged version side-by-side.  See if you can notice the difference. I've got rye Manhattans, brandy Manhattans, Calvados Manhattans, Negronis, and plenty of other concoctions sitting on my mantle right now. One thing - do not add the bitters in advance. You need to do that when you actually mix. 

See what you think. Pretty soon you may be pouring a bottle of gin, Campari, and sweet vermouth into a giant jug the moment you get home with them.  Why wait when those components could be melding together right now!

-David Driscoll

Monday
Sep102012

Incredulous in L.I.

I spent this last weekend traveling. I set out late Thursday evening with my wife to visit a place that hardly seems real, the Hamptons. This outrageous land mass jutting out into the Atlantic attracts high-end New Yorkers visiting via helicopter. In between us and this billionaire’s playground are 80 miles of what I can only describe as some hybrid mash up of New England and the Jersey Shore. I imagine Long Island exists in the psyche of the average New York resident the way the Inland Empire exists for Angelinos. If you're a native and someone asks you where you're from, you wouldn't hesitate to say, "New York" or "Los Angeles." But if you're pressed you will reluctantly admit that you're actually from, "Patchogue" or "Pomona." Long Islanders are ardent self-promoters, but deep down I get the sense that they wish the whole long narrow thing would just be considered part of the Big Apple, The Really Big Apple. 

I love New York. I spent my college years up-state and consider myself relatively knowledgeable about the Empire State. That said, I've never ventured further east than Bushwick. I was unsure what to expect.  Part of what we found was highly predictable. When you arrive in the Hamptons, you immediately appreciate the quaint, old timey feel of the buildings, the romantic landscape, and the historic landmarks.  The scenery is indeed stunning, with gorgeous forest stretching right up to the beach.  Massive and majestic estates line the water's edge, giving it a noble and historic feel. If you stay on the main drag you'll be taken directly into Bridgehampton, a small hamlet with a few high-end boutiques and some nice restaurants. It's small and not over developed. An independent ice cream parlor still operates as it has for decades, accepting only cash and closing at 7pm. honestly, it's a lovely town. There are several beautiful little towns between Hampton Bays and Montauk, which have retained their authentic feel; the charm of a far flung fishing village with a sort of sophistication like Cape Code meets the Hudson Valley. There is plenty of awesome seafood and if you play your cards right you can spend the time eating REALLY well. However, certain places have been totally overrun by bougie over the top national stores and have totally lost their small town feel. East Hampton is king of the castle here and if you're wealthy and trying to be seen in the Hamptons this is no doubt where you'll want to be.  Almost every store front has a designer's name sprawled across the front. Ultra modern stores crammed in the centuries old building. Who can blame them? There's TONS of money here and people on vacation want to shop. I'm not faulting anyone for that, but when you talk to the locals they'll tell you how difficult the transition from sleepy summer hideaway to couture shopping destination has been. They talk about how many local businesses have been forced out because these stores are willing to pay 3 or 4 times the going rate for this prized real estate. Nonetheless, authenticity still exists among the faux fur and Fendi bags. 

Sag Harbor to the north of Bridgehampton is one such place. While it's clear that a new generation has added some new life to the commercial space in Sag Harbor, there is not nearly the same overwhelming sense that everything is out of place. A fancy coffee joint and a hipster market & deli are mostly welcome additions for the native population. The occasional high-end furniture store is offset by the majestic and authentic American Hotel or the old grocery store selling the days catch. If you happen to be in the area you MUST stop for breakfast at Estia's Little Kitchen. This is a greasy spoon that looks like it would be churning out crap for tourists from the outside, but turns out to be an awesome and over-the-top experience, which will fill you up for the entire day. I highly recommend trying their homemade hot sauce.

Right in between Bridgehampton and Sag Harbor are two of Long Island's best wineries.  Long Island has a very interesting wine scene and while they're not making the world's most affordable wines, they are making some interesting and high quality wines. We stopped by the Wolffer Estate outside of Sagaponack, where they're making some of Long Island's most expensive wines.  The wine maker is German and specializes in making cool climate acid driven wines.  Lots of Chardonnay, Cab Franc, and Merlot are planted on this small estate.  The clay rich soils and the maritime climate lend themselves primarily toward the Merlot and I tasted one incredible wine while I was there. The '98 Estate Merlot, containing a small portion of Cab Franc, reminded me of some very elegant and old school right bank Bordeaux. Some of the other wines ranged in quality from mediocre to very good and all in all the experience is not to be missed if you're in the area.  The other winery to watch in the South Fork is Channing Daughters.  They specialize is small production single vineyard expressions and have planted some really fun varietals like Friulano, Blaufrankisch, Franconia, and Lagrein. They're also experimenting with orange wines and are just awesome people. Not all of the wines are A+, but the majority of them are extremely delicious and in a generalized way this is probably New York's most exciting winery. 

Now, while the wine situation was quite refreshing, many restaurants feature various local wines as well as an interesting selection of imports, the spirits situation was a little more questionable.  I went into probably twelve different wine & spirits stores across Long Island and found only a few noteworthy destinations. One was outside of Bridgehampton in the commercial park and stocked a large variety of American Whisky. This included some of that old Vintage 23 Year from KBD, which if I'd had more room in my luggage I would have snagged (still selling these at 2007 prices). The other was in the little hamlet of Amagansett, stocking an excellent selection of gin, whisk(e)y, and even had a bit of Pappy 20 year ($150), which I was surprised to see considering its proximity to ultra label conscious East Hampton.

By far the most shocking and disappointing moment on the trip came as I saddled up to a local bar (admittedly at a high-end eatery) and ordered a Negroni and a Manhattan for my wife and I. They served it in a thimble. It couldn't have been more than 1.5 oz of actual alcohol.  The two drinks, containing no more than 3 oz of Maker's Mark, Beefeater, Martini & Rossi, and Campari, cost me $36.  When my wife requested the requisite red cellulose blob that had been omitted the bartender exclaimed, "We're all out, but those things take 3 months to digest anyway." I mentioned that this would be a great place to use some nice brandied cherries or that they buy the fancy Luxardo Maraschinos to which he replied, "This isn't the type of restaurant where we'd pay extra for something like a cherry." I almost spat my Negroni across the room. Finally, the Bartender relented and kindly pulled a couple of red globs from the pastry chef's station. I realized how much better those crappy cherries are in a drink than on top of your dessert.

Perhaps I shouldn't have been shocked about the $18 mini-cocktails, but in the end this was the only negative food experience we had the whole time, which was truly unexpected. While a lot of ridiculous people must waste tons of money on subpar stuff in the Hamptons, if you do your research you should be able to live it UP pretty well. If you ever find yourself stuck in the Hamptons, just remember to listen to the locals.  I'm going back in October for another wedding, so I'll have the second part of my incredulous Long Island adventures later in the year.

Recommended stops:

North Fork Table & Inn

Channing Daughter's Winery

Almond Bar & Restaurant

Dockside Bar & Restaurant

Wolffer Estate Winery

Candy Kitchen Ice Cream

Estia's Little Kitchen

McNamara's Liquor

Amagansett Wine & Spirits 

Bellport Beer

-David Othenin-Girard