Jesus, Driscoll - can we get some talk about actual products on the blog? Enough of this sentimental, emotional, internal crap you're going through. Let's get some information about booze we can actually drink!
I hear you. That's why next week, while David OG and I are in Scotland, a large truck from Pacific Edge will pull up to K&L and drop off massive amounts of new, tasty, delicious, exciting, and affordable booze! Here's what's coming:
The DOG already has these in Hollywood, but he's much cooler and more hip than I am. He's always two steps ahead with the cocktail scene, but I'm finally catching up. These Fidencio Mezcals are stunning. The agave for the Sin Humo is baked in an oven that resembles something out of the movie Saw (quite terrifying), slowly over four days, to effectively roast the piñas without smoking them. The result is a delicate and delectable mezcal that drinks more like our new bacanora, but with more elegance. The Classic mezcal gives the Del Maguey Vida a true run for best mezcal under $40. Both are priced at $34.99. Both are fantastic.
Also coming next week, for the first time in any of our stores, is the new Navy Strength gin from the Leopold Bros. While you might think it's just the standard formula at 57%, you'd be wrong to assume such a boring, run-of-the-mill act from one the industry's most exciting producers. They created an entirely new recipe, brimming with herbacious notes and loaded with bitter citrus peel. Try a Tom Collins with this guy. Coming in at $44.99.
This one is just tooooooo good. The last thing I needed was a new orange liqueur. Instead, I just ordered the orange liqueur. Top this one and you could put Grand Marnier and Cointreau out of business forever. The Leopold's might be the new kings of naranjas. Subtley sweet, concentrated, wonderfully pure. I could finish this bottle myself, no problem. Just ice and a glass. $35.99. This should actually be here tomorrow because I ordered it last week.
See David OG's post from yesterday for some in-detail specs on these new Haus Alpenz releases. All I can say is that I've never been more excited for summer. There are so many wonderful new liqueurs that need only a bit of seltzer and a twist of lime, like these two pictured above. The Salers is incredbily light and incredibly bitter at the same time. Imagine the easy-going nature of the Cocchi Americano with the gentian-attack of the Amaros from Varnelli. Looooooove it. The Byrrh is like France's Languedoc answer to the Cocchi Barolo Chinato, and it can also be substituted for sweet vermouth for a more winey approach. Super juicy, very drinkable. Both will be mainstays of my bar. $21.99 for the Salers and only $19.99 for the Byrrh!
Bye bye Espolon. You just got booted from the "best bargain tequila" category. Two ex-pats who started their own tequila line in Mexico have just taken your place. The Calle 23 tequilas don't have the best packaging, but they do have the best sub-$30 tequila - hands down, game over. Beautifully expressive blanco, clean and pure. Lovely richness on the reposado, with warm cinnamon and cloves on the finish. $22 for the blanco, $24 for the repo. BOOM!
I don't know how I missed out on this one before. We've had this in Hollywood for a while, but I guess I was asleep at the wheel. This rum from Trinidad was originally a private label for a high-end bar in NYC, but ended up as a full-time release. It's a blend of 3-5 year old rums aged in small casks with that super caney, rummy, earthy flavor profile that separates real rum from caramel crap. $35 and now one of the best rums we have by far.
I love it when Pacific Edge comes by to taste with us. We always get so many fantastic new options for everyone to enjoy, but mostly ourselves. These should all be available next Wednesday at the latest, while some are ready to go in LA.
Over the last year we've seen a movement in our drinking culture. The renaissance of before dinner drinking is at hand and our selections are more interesting than ever. We've just come off the high from our new bittersweet vermouth Imbue and the exquisite Calisaya Liqueur. We wait patiently for the wonderful Kina d'Oro from the elusive Tempus Fugit spirits, but in the mean time we've got a real treat from the ever relevant Haus Alpenz. First, a classic that I've been pining for ever since I tasted it while traveling in France after high school, Byrrh Grand Quinquina Aperitif. This incredible little tipple hails from the south central region of Roussillon, where mistelle (grape must) is blended with red AOC Roussillon. This mixture is than steeped with cinchona bark. Created in 1866 by the Brothers Violet, it was sold to Pernod-Ricard in 1977 after a dip in its domestic popularity. A truly unique mixture, this is going to be one of those things that will back the bartenders out there just quiver with excitement. This fabulous blend of flavors melds the bitter, sweet, sour and tannic perfectly.
Next we have something a little more unusual. Hailing from the Massif Central region of France, the oldest Gentiane liqueur being produced continuously in France is Salers Gentiane Liqueur is supposedly BETTER than the ever sought-after Suze. I haven't had Suze in years so I can't say, but if my memory serves me correctly the Salers is much more earthy, vegetal and bitter than the Suze. Strong vanilla & floral bitterness build on the palate. This gives it more potential in terms of its mixability, although it will be most useful to the skilled mixologist. This is one of these aperitifs that might not strike you as so delicious when you nose it or taste it straight, but add some lemon, ice, splash of soda and it's a whole different world. Typically I obsess over perfecting a cocktail with something difficult to use like this, but it works so well as a spritz that I hesitate to experiment. Obviously, you should seek out a cocktail calling for Gentiane liqueur and this should be a fine replacement for anything calling for Suze. Keep any eye out for new aperitifs and vermouths as the summer progresses.
I had a customer ask me a few days back if I would write something about glassware when it comes to tasting spirits. She was wondering why the whiskies she sampled at K&L always tasted better in the store than at her house. At home, she had been drinking from smaller, Glencairn-shaped glasses, but in the store we sometimes use wine glasses. She asked if it could be the glass and I said "Definitely!" Personally, I don't drink out of small glasses because I can't seem to capture the aroma as well. I always use a wine glass when writing tasting notes or sampling with an appointment. They just work better for me.
Over the few years that I've done this, I've listened to experts explain to me numerous reasons to drink or taste alcohol in a specific way. Sometimes what they tell me works and sometimes it doesn't. When it comes to drinking whisky or any other spirit, listen to what others have to say (because you might just learn something new), but don't feel any pressure to conform or adapt. There's no rule that says you have to drink single malt from Glencairn glasses. I certainly don't.
There are guidelines in the booze world to help us along and achieve the maximum amount of pleasure from our drinking, but it can be problematic when people think of them as rules that must be followed at all cost. You don't have to add water. You don't have to nose it first. You don't have to do anything you don't want to do. There are no rules with drinking, only suggestions. It would be a pity, however, if you drank a whole bottle of cask strength Port Ellen and had no idea the high proof was burning off your ability to actually taste it.
Another topic I was asked about recently concerned the wax seals on our French import bottles. Some of our best Calvados and Cognac bottles are protected by a dense layer of wax that most people attempt to open by cutting or carving. This is the worse way to open these bottles. The best way I have seen was shown to me by the Camut brothers in Normandy. I had no idea how brittle that wax was. It can be easily cleared away by tapping it firmly with the dull side of a butter knife. It's best to do this next to a garbage can or somewhere that can be easily cleaned afterward. It will make a giant mess, but at least it won't damage your precious booze.
I was actually just doing a simple Google search of "artisanal," so I had a working dictionary definition to go off of when writing this piece, when I found this fantastic article by food writer Josh Ozersky: the word "artisanal" is now offically meaningless.
It appears that someone already beat me to the punch with this idea. Oh well. It was obvious anyway.
According to the dictionary, an artisan is a person or company that makes a high-quality, distinctive product in small quantities, usually by hand and using traditional methods. Therefore, "artisanal" would be the adjective describing something made by an artisan. Over the last few years, the spirits industry has experienced a major shot in the arm, partially boosted by the current interest in "hand-crafted" or "artisanal" spirits from small distilleries. While the initial releases were very interesting, the movement in my opinion is now beginning to lose steam. Looking up at the definition, I'm realizing that most new products I taste in the store definitely have the "distinctive," "small quantities," and "by hand" qualities on their checklist, but they seem to have forgotten the "high-quality" part. For that reason, when it comes to most new spirits Ozersky is quite correct. The word "artisanal" is officially meaningless because it's being applied to every small batch product regardless of whether it's of a "high quality.
In his article about food, Ozersky writes:
It's obvious to everyone, of course, that “artisan,” when applied to Dunkin’ Donuts bagels or Tostitos chips or Domino’s pizzas, is a laughably transparent ploy — a shameless buzzword used by marketers in their endless, desperate lather to sell more bad products..... But the truth is that artisanality has almost nothing to do with quality and everything to do with delivery. It’s the transaction that matters. Did you ever have an artisanal cola? Was it as good as a Mexican Coke? I bet it wasn’t.
One could easily apply the same analogy to Bourbon. How many "artisanal," "hand-crafted" Bourbons are as good as Old Weller Antique? More importantly, how many can come anywhere close to matching its price? It's obvious that "artisanal" is now just a marketing tool for companies looking to capitalize on the current food fad, but is that also the case with spirits? I don't think it's quite the same. That's not to say there's no sales advantage to presenting a company as an "artisan" spirits producer, it's just that these producers usually have to be sought out. They're not participating in marketing campaigns like Domino's or Tostitos, they're simply seen as cooler than other "mass-produced" products because you have to know about them.
For spirits drinkers, it seems like choosing to drink "artisanal" signifies something about us as people. I fully understand it if a customer doesn't want to support a giant, corporate-owned brand. I fully understand it when a customer wants to support local businesses. These are two good reasons to support the many artisanal products we carry in our our stores. However, the craft spirits movement has violently shifted from a group of independent producers, outside the fold of major distribution, to any Joe Schmoe who thinks it would be cool to have his own distillery. The popularity, or cool factor, in making one's own "hand-crafted" spirit seems to be more important than the product actually tasting good.
Taste, however, became less important than "organic" in the Bay Area many moons ago. I can't tell you how many times I've eaten "all organic" food from a restaurant that didn't know how to cook it. When it comes to the booze and restaurant world, it's not large companies who are co-opting the "artisanal" banner - it's people who don't know what the heck they are doing. I'm all for organic food if it tastes better (which it often does). I'm all for "artisanal" booze if it tastes better (see Steve McCarthy, Todd Leopold, Lance Winter, Dave Smith, or Davorin Kuchan if you need help). The point is - it needs to taste better! Remember, the definition of an artisan states that the product must be both distinctive and of a high quality.
Some people will do anything if it's cool and, right now, it's definitely cool to drink and/or make "artisanal" spirits. One thing about "cool" that has always been the case is that it's never been cool to try so hard. The people trying the hardest to fit in are always seen as the least cool. Using every inch of Facebook and Twitter to tell everyone how "artisanal" your product is probably isn't making your product cooler. It's never been cool to talk about how cool you are. It's definitely not cool to talk about how "artisanal" your booze is. Just like cool people, the true artisans don't talk about being one - they just are.