It's here.  It's really, really good.  I finally tasted it about five minutes ago.  That quarter cask richness kicks in on the finish and this thing just goes on forever.  We've sold about 60 so far, so there's another hundred until we're done for this year.  Love the Cairdeas.

Laphroaig "Càirdeas" Islay Single Malt Whisky $64.99 - Here is the 2012 release of Laphroaig's ever popular "friendship" malt. It takes the vatting from last year, an array of casks ranging from 11 to 19 years old, and adds in some cask strength quarter cask material. Powerful, heady, lovely, Laphroaig, it is indeed. Jump on it, we got a big allocation, but it's still basically non-existent.

-David Driscoll


The Rebirth of Pennsylvania Rye

I've often heard the term "Monongahela rye" or Pennsylvania rye referred to in whiskey conversation, but I'd never actually researched the term to figure out what it meant specifically.  As far as I knew, it meant rye distilled in Pennsylvania and I knew there was a history of production within the state.  I'd also heard of distinct styles made in Maryland and Cinncinati, but again I was at a loss when asked to describe their differences.  These were all pre-Prohibition styles that get name-dropped by whiskey historians, but I've never been one to seek out the past.  I knew that Old Overholt, before it was made by Jim Beam, was one of the most famous brands of Monongahela rye, along with Schenley and Old Jupiter.  A recent article on the Pittsburgh Post-Gazette wrote:

"Old Overholt was born in Westmoreland County. The old Israel Shreve distillery still stands in Perryopolis, on a property once owned by George Washington; the original Michter's distillery was built in Pennsylvania Amish country and operated until 20 years ago. It all would make for a nice little history trail, wouldn't it?"

Pennsylvania's history with rye whiskey seems to be like Campbeltown's history with single malt.  Both were once big players in the industry, but today little remains from their glorious pasts.  However, whereas bad speculation and investments bankrupted Campbeltown, it was the government-imposed American Prohibition that ruined Pennsylvania, and it's only now coming back to life.

As far as what constituted Monongahela rye, I've read numerous reports that are difficult to summarize.  Maybe they all sourced their water from the Monongahela river than runs through Pittsburgh?  Not being completely sure, I searched for an article written earlier this year by my friend Steve Ury over at SKU's Recent Eats:

Back then, American whiskey usually meant rye whiskey, and Old Monongahela Pennsylvania style rye was one of the major categories of rye. It's hard to find information about the rye of that era, but from what I gather, it contained a much higher percentage of rye than today's Kentucky rye whiskeys, which tend to have close to the minimum of 51% rye. Monongahela rye also usually combined malted and unmalted rye. [EDIT: See the comments by Pennsylvania whiskey expert Sam Komlenic which indicate that by the twentieth century, Pennsylvania rye was no longer using rye malt but barley malt in combination with the unmalted rye].

Today I visited a local distributor to taste some new products and one of them was called Dad's Hat Pennsylvania Rye Whiskey $49.99.  What I liked about it immediately was its pure rye flavor, the way the wood and spice tempered the alcohol without overpowering the inherent grain, and the fact that it came in a standard 750ml bottle, rather than half that size.  At about six to eight months in charred quarter cask, the whiskey had legs.  I needed to know a bit more about the brand, so I called the distillery and talked to co-founder Herman Mihalich, who was more than happy to share some info about his new product.  According to Herman, Monongahela referred to rye made primarily in Western Pennsylvania and became a moniker for the style produced therein.  Dad's Hat is looking to remain faithful to that heritage, but isn't striving for authenticity over flavor (located in Eastern Pennsylvania, I'm sure there's less pressure!).  They use a 500 gallon still to make 1000 gallon batches and Herman likes to use long fermentation times to bring out interesting flavors in the mash of 80% rye, 15% malted barley, and 5% malted rye. 

I'm pretty impressed with it so far.  I've got the bottle open in front of me and I'm enjoying just giving it a whiff every few minutes.  Herman made it clear that they plan on releasing older, more mature whiskey down the line and that this is just the beginning of their operation.  I'm very excited to see how it progresses.  They're making enough whiskey efficiently to keep the price reasonable, but they're still very much a craft operation.  Like Thad from Bar Agricole told me the other day, he likes authenticity in a cocktail because he considers himself a conservationist.  While Herman said that authenticity isn't their primary goal, they're still making a Pennsylvania rye, sourcing the rye locally, and using the traditional combination of malted and unmalted rye with malted barley that characterized the Monongahela ryes of Pennsylvania's past.  They understand the heritage.

With the recent renaissance of spirits here in the U.S. we've seen the revival of numerous pre-Prohibition brands in cocktail bars throughout the country, but the regional styles of American whiskey past haven't quite yet hit their stride. There's a legacy of rye whiskey production from America's Eastern Coast and now we're finally witnessing the rebirth of Pennsylvania rye.  As a whiskey geek, I'm pretty excited about that.

-David Driscoll


Are You Ready?

September is almost upon us.  Whisky Season 2012 is almost ready to officially begin, and I don't just mean the K&L exclusive stuff.  The big guns of whisk(e)ydom are about to be unleashed, emails will be sent, bottles will fly, customers will revel (some will miss out and becoming filled with rage), and money will be spent - all in the name of great booze.  Speaking of "big guns," our Glenfarclas and Glenlochy casks are going out on an email today to the gigantic, general K&L mailing list, so if you were on the fence about one of those you may have to decide today.  As for the non-K&L bottles I mentioned, here's what we have confirmed so far:

(NOTE: if you're not on the insider email list we do here the odds of getting a bottle at K&L are slim to none. Make sure you email us at to get yourself added)

Laphroaig Cairdeas 2012 Release $64.99 - Here is the 2012 release of Laphroaig's ever popular "friendship" malt. It takes the vatting from last year, an array of casks ranging from 11 to 19 years old, and adds in some cask strength quarter cask material. Powerful, heady, lovely, Laphroaig, it is indeed. Jump on it, we got a big allocation, but it's still basically non existent.

Smooth Ambler Very Old Scout 14 Year Bourbon $65.99 - The Very Old Scout is likely to be the best mature Bourbon you'll taste this year. It might not be the best Bourbon of 2012, but unlike other limited edition items that sellout in seconds, you'll actually be able to get one. The days of seeing Pappy Van Winkle on the shelf are over. We get hundreds of requests every week for bottles we don't have and cannot get. Bourbon is the hottest ticket in town and sadly the mature stocks were gobbled up faster than producers could replenish them. We're stuck in a drought and there's no end in sight because it takes time to age new whiskey. That's where John Little comes in. His West Virginia distillery purchased the last mature stocks of Bourbon from LDI distillery some time back and he's been secretly crafting them into a special cuvee - 40% 14 year, 40% 15 year, 15% 17 year, and 5% 19 year, bottled at 100 proof for a bold and spicy flavor. The result is a knockout. The sweetness from the charred oak permeates deep into the whiskey, baking spices dance on the palate, cinnamon and vanilla come big on the finish. While there isn't much of this whiskey (about 3000 bottles total), we jumped on it fast and secured a fifth of it. If you know someone who loves Bourbon, you need to act now. We're not expecting more, not for the holidays, not for Xmas - nothing on the horizon. Again, this is the best deal we're going to see for Bourbon this year, or perhaps next year as well. A fantastic deal while it lasts.

Four Roses Limited Edition 2012 Small Batch Bourbon $85-ish - If you go back a few weeks and read my piece about Jim Rutledge's visit, you'll see he calls the forthcoming release his favorite of all time.  He also mentions some older 17 year old casks that found their way into this batch.  Yum.  Can't wait.

Ardbeg Galileo Single Malt Whisky $95-ish - The new 12 year old, cask strength release finished in Marsala wine casks is due to arrive shortly.  Keep your eyes peeled!

Compass Box Flaming Heart Blended Single Malt Whisky $115-ish - John Glaser's mix of Caol Ila, Tobermorey, and Clynelish is not to be missed.  The last release is still my favorite whisky I have at home, and one that I doll out sparingly.  I can now rest easy knowing that there will be another to replace it!

Jefferson's Ocean Aged Bourbon $TBA - I heard other larger retailers got about six to nine bottles total. I'm expecting we'll get two.  Which should make the 1,000 people that have asked me about it over the last three weeks very happy.  I mean, extremely disappointed.  The best part is it will be all my fault.  Can't wait!!

That's what I know for now!  Make sure you get on the email list if you're interested in these whiskies.

-David Driscoll


Breaking Down Booze: Understanding the Lesson

Yesterday I posted the first part of what will hopefully be a Spock-like, long and prosperous series on understanding cocktails.  In the conversation with Erik, Eric, and Thad, you'll notice all three men are more keen to talk about the drinks they're making, than simply create another video tutorial where they actually make the drink.  You'll also hear their admiration for well-made, traditional cocktails, rather than new, exciting creations never before seen or tasted.  You'll hear me compare that philosophy to wine in contrasting old world proponents of Bordeaux and Burgundy to new world fans of big, juicy Napa cabernet.  If you're wondering where this school of thought comes from concerning the classic cocktail, perhaps nowhere else is it more accurately captured than in the pages of David A. Embury's The Fine Art of Mixing Drinks (1948).

Neither a bartender nor liquor supplier by trade, Embury was a lawyer born in the later part of the 19th century who simply believed in the well-mixed cocktail.  While I get a kick out of how seriously he takes his craft, some people might consider him a bit of a snob.  In this case, however, it's either do it right or don't do it at all, which is what others would call professionalism.  What the interaction with Erik, Eric, and Thad has in common with the writings of Mr. Embury is the way in which they all discuss the cocktail.  Mixing Drinks isn't a book of recipes, nor is it a how-to of technique.  It's a deconstruction of theory and practice, where spirits and cocktails are meticulously categorized and discussed, far from today's modern age of give me a recipe, get me the booze, and watch me go!  Embury's first line in the book, however, is "anyone can make good cocktails," it's just that you need to understand the purpose of a cocktail, the ingredients you're using, and how they work together before actually entering the kitchen.  You wouldn't just waltz into a chemistry lab willy-nilly, would you?

You'll also notice that my first question in the video concerns the amount of money we amateurs end up spending when dabbling in cocktail alchemy.  It's quite a considerable sum!  Thad correctly points out, however, that getting serious about any hobby isn't going to be cheap.  He sounds like Embury who writes, "people fail to realize the absolute necessity of using only liquors of the highest quality. They are unwilling to pay $5.00 for a bottle of high-proof, well-aged liquor when perhaps they can get by with a low-proof, immature substitute at $2.89.  But, as has been well said, a chain is no stronger than it's weakest link." My own wife, an intimidating and impeccably well-dressed fashionista, will tell you the same thing when shopping for clothes.  You can't skimp when it comes to quality.  At least, not if you want to look good.  You need to buy clothes that fit, even if they're more expensive.  In fact, that's why they are more expensive - they make you look good!  The same goes for the booze in your bar.  That's not to say that there aren't inexpensive products out of quality, it's just that you can't mix great cocktails at home by trying to spend as little as possible. 

When we talked about what to show in the first video, I asked if anyone wanted to mix a Daiquiri since we were already talking about it.  Silence ensued from all three.  I understood.  What was the point of jumping right in, doing another boring tutorial to pile on to the already-available amount of cocktail strategy?  Much like Embury would have suggested, they wanted to talk about the drinks first.  Adding to the discussion yesterday, much of which centered around the Daiquiri, let's learn a bit about the cocktail before we try to create one.  Thad briefly mentions that the drink originated in a Cuban iron mine and that story is supposedly true.  An American mining engineer is credited with creating the drink using a tall glass of cracked ice, sugar, lime juice, and two to three ounces of white rum, which was then stirred with a long spoon until cold.

Embury's stance on the Daiquiri is made clear in his chapter on the subject, "it is, in my own opinion, a vastly superior cocktail to the Manhattan, yet most bars sell many more Manhattans than Daiquiris.  So far as I can ascertain there are two reasons why more Daiquiris are not sold: the use of inferior rums and the use of improper proportions."  Much like the three bartenders stated in the video, you need to start with a quality base rum, freshly squeezed lime juice, simple syrup made from raw sugar, and you definitely must balance the citrus with the sweetness.  That balance, however, must be determined by you: the drinker.  Embury likes it tart, but you might like it with more sweetness.  As you can see from the previous post, all three gentlemen have their own personal preference.  That's why making a great Daiquiri isn't about simply following someone else's recipe.  It's about understanding what it is you're supposed to be drinking, and then doing what's necessary to make it taste the way you want it.

Personally, I don't make Daiquiris at home, maybe because I just never really thought about it.  Like Erik, I'm a fan of the La Favorite Agricole Rum and I've always got an open bottle on hand.  While definitely more earthy and cane-like than a Cuban-style white rum, remember that the fun of mixing a cocktail is trying different formulae and finding the one that works best for you.  Since we've already decided that understanding a cocktail means understanding your ingredients, let's define the terms of what it is I'll be using, like Embury or any other lawyer would before a case.

Agricole Rhum - How does Agricole differ from regular rum, or the Cuban-style dry white rum Eric talks about in the video?  Whereas traditional rum is distilled from molasses, the byproduct of sugar refinement, Agricole is distilled from fermented sugar cane juice.  It's a style of rum first produced in the French West Indies after the plummeting sugar cane prices of the late 19th century forced many land-owners and distilleries into bankruptcy.  France had begun using sugar beets instead, which forced the cane owners to find a different usage for both their leftover product and their lack of molasses.  Why not just go straight to the juice and skip the molasses?  The result is a more herbacious and aromatic style of rum. 

La Favorite Rhum Agricole Blanc Coeur de Canne- Built in 1842, La Favorite used to contain two sugar refineries, until it was hit by the sugar beet crisis and forced into bankruptcy in 1875.  A hurricane later closed the estate until 1909.  Today, they produce Agricole rhum on two copper single-column pot stills, making about 500,000 liters per year. (more info at the importer's website)

I'm using California limes from Whole Foods and raw turbinado sugar.  Since I'm using Erik's recipe, I'll be following his advice about simple syrup.  I've always made it by boiling a cup of water on the stove, then dissolving in a cup of sugar.  Erik pointed out however that the "one to one ratio" is very important and boiling the water leads to evaporation, ruining that balance.  He said to stir it into cold water until it's fully integrated, which I didn't think would work.  I thought the heat was part of the process, but apparently not!  How did it turn out?

Obviously, I'm doing this here at work so I don't have all the luxuries of home with glassware and garnish, but the drink itself is quite tasty.  I can taste the earthiness of the rum, which is important.  The citrus is tart, but not overly so, and the cocktail definitely fulfills Embury's requirement that it "whet my appetite" as well as taste "dry, yet smooth." However, I'm curious to try it with a Cuban-style white instead of the Agricole.  I enjoy the flavors of the La Favorite, but I feel like I enjoy them more in a Ti Punch than in a Daiquiri.  Cuban-style white rum used to mean Bacardi, which, legend has it, was the original rum used for the Daiquiri when first invented.  However, the eventual U.S. embargo against Cuba forced them to open a distillery on Puerto Rico (which also helped them to avoid import taxation) where the rum is still made today. Thad and Eric recommend using El Dorado 3 Year from Guyana, but we're out of stock right now, so I'll have to wait until later this week.

As far as variations go, we obviously see the same formula in the Margarita, Whisky Sour, Caipirinha, and various other cocktails that use a different base with sugar and citrus.  However, Embury mentions a man named Constante Ribalagua and his bar La Florida in Havana.  Before he died in 1952, he was said to have "squeezed over 80 million limes and made over 10 million Daiquiris." Embury mentions that Ribalagua always squeezed his limes by hand (so that the oil from the peel wouldn't get into the drink) and strained his drink through a fine sieve to prevent even the tiniest pieces of ice from contaminating the texture.  Ribalagua made so many Daiquiris that he developed several variations, which he labeled one through five.  Daiquiri No. 1 was the standard formula, while No. 2 adds orange juice and curacao.  No. 3 uses grapefruit juice and maraschino and the variations go on and on.  See the book for more info.

You can see now how understanding one classic drink and mastering its creation can lead to a whole new world of experimentation.  I've got a lot of practicing to do!  You should do it along with me so we can compare notes!

-David Driscoll


Talking About Booze: A New Series on Drinking

Thad Vogler, Erik Adkins, and Eric Johnson discuss the modern daiquiri

When I first got the job as spirits buyer for K&L, I panicked a wee bit.  There was so much I didn't know, so much I still needed to learn about booze, and yet I was in charge of an entire retail store department and its inventory.  Single malt, Bourbon, Cognac, rum, and everything else on our shelves were under my domain, but I couldn't claim any authority or expertise when it came to mixing these ingredients.  Cocktails were (and still are) a big part of Bay Area pop culture and I wanted K&L to be an integral part of that scene.  I needed a crash course to get me started, but where does one go to learn more about cocktails?  There's no real Mixology 101 for the layman, and most cocktail classes I've seen are only an hour long, hoping to jam pack a few basic recipes into the session. 

I figured it would be best to just go out and drink, which I still think is a big part of booze education.  However, you need to sit at the bar and chat with the bartenders during their down time, making sure not to bother them or distract them too much.  That's how I met Erik Adkins, the bar manager for the Slanted Door and Heaven's Dog, two of the most famous cocktail destinations in the country.  I also met Eric Johnson there, just a few months before he would open Bar Agricole with business partner Thad Vogler.  These three gentlemen, along with a few other people you'll meet later, were more than happy to chat with me, night after night, as I posted up on a barstool, peppering them with questions about their craft.  We would share stories from the business and I like to think that my perspective from the retail side was of some interest to them (although in all likelihood they were just being nice).

Over three years later, I'm still not sure where to refer people who want to learn more about making great drinks (besides quitting their job and getting a barback position).  There are a hundred websites and blogs where you can find recipes, advice, learn techniques, and all the latest info when it comes to making drinks.  However, that's like learning to take photographs by reading instructions about shutter speed and aperture.  Sure, you can center a subject and grab the right exposure, but is there any substance behind the shot?  Then, just last week, one of my best customers asked me if I could help her find a class or seminar for learning to mix cocktails.  I didn't know what to tell her.  That's why I've decided to tackle that issue myself.  There's more to making a decent drink than just dumping in the proper measurements.  If following a recipe made you a good cook, we'd all be the masters of  There's more to it, however.  Practice, experience, and a dedication to understanding each element all play a role.  Unfortunately, those three things can't be taught. However, aside from spending each waking minute with a metal shaker and ice tray, listening to a veteran bartender talk about booze is perhaps the most helpful way to supplement the stack of cocktail books you have sitting on your coffee table.  Not everyone has the time or ability to pull up a stool at Bar Agricole, however.  

That's why, starting this week, I'll be going back to all the great San Francisco bartenders who taught me about cocktails for a series of dialogues that I hope will pass that knowledge on to other interested parties.  These won't be step by step instructions on how to prepare a Manhattan, but rather just snapshots of what these guys think when they think about cocktails.  I had an appointment to meet with Thad this week at Bar Agricole, but it turned into a threesome when Erik Adkins made a surprise visit alongside Mr. Johnson.  After debating the best way to get the conversation started, we decided it would be pointless to mix drinks no one would actually taste, so I just flipped on the camera and got things rolling.  Below is the conversation in two parts:


All three men agreed that the most important aspect of a cocktail is the concept of balance.  The yin and yang of sweet and sour.  The interplay between sweet and bitter.  Thad explained that the Daiquiri is the essential sour in that it's a combination of base spirit (rum) with sugar and citrus.  The relationship of the acidity with the syrup must be in harmony for the drink to succeed.  He recommended that, rather than trying to make an entire book of various cocktails, constantly searching for something new to try, newcomers should practice the same drink over and over for a couple of weeks.  In the case of the Daiquiri, he said to try different rums, different sugars, different levels of sweetness and citrus, until you've found the combination that best works for you.  Practice and experimentation lead to an understanding of functionality and it's that experience that results in a well-crafted cocktail.  Thad, Erik, and Eric all have their own unique experiences, therefore they each have their own personal recipe for a Daiquiri.  If you want to give it a go at home, try out all three of the following:

The Erik Adkins Daiquiri (find Erik at The Slanted Door, Wo-Hing General Store, or Heaven's Dog)

- 2 oz. white Barbancourt Rum (La Favorite Agricole Blanc if you're at his house)

- 3/4 oz. simple syrup (using one to one ration of raw sugar/water stirred into cold water, not boiled)

- 1 oz. fresh lime juice

Shake with ice and strain

The Eric Johnson Daiquiri (find Eric at Bar Agricole)

- 2 oz. El Dorado 3 Year Rum (or Havana Club White if you know someone traveling abroad)

- 1/2 oz. fresh lime juice

- one barspoon raw sugar

Stir the sugar into the lime juice to help it dissolve, then shake with ice and strain

The Thad Vogler Daiquiri (find Thad at Bar Agricole)

- 1 1/2 oz. El Dorado 3 Year Rum

- 1/2 oz. fresh lime juice

- 1/2 oz. simple syrup (using one to one ratio raw organic sugar/water)

Shake and strain

Give these three a try and see which one works best.  Or, if none of them suit your tastebuds, then try using different rums, different sweetners, and various types of citrus.  That's the key to understanding and mastering your cocktail.

-David Driscoll