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


True Love

Earlier today I was watching a recent episode of Anthony Bourdain where he eats at a Sizzler in LA's Koreatown with Korean artist David Choe. Bourdain cheekily calls the restaurant "free from snarkologists" in an attempt to make it sound cool, but really he's only there because of Choe. David Choe genuinely loves Sizzler. It's not an ironic enjoyment, or a funny experience for him to post on Instagram later that evening. Choe grew up in a traditional Korean family that cooked dinner each night. They rarely ate out. If they did, it was usually at McDonald's. Sizzler was only for special occasions, which Choe would get very, very excited about. Because of these cherished childhood memories, Choe still loves hitting the salad bar and filling up on taco shells with meatballs, despite the fact that he's wealthy enough to eat wherever he wants. And he's not ashamed of it. But, really, why should he be?

Choe's experience is not unfamiliar to me. My wife feels the same way about many American chain restaurants. She grew up in a traditional Mexican family. Her mom did not work. She stayed home, took care of the kids, and cooked every meal herself. Eating out somewhere like Round Table Pizza was a big deal. To this day my wife still loves eating Kraft Mac and Cheese from the box, chomping down on sugary cereals, and getting grilled cheese sandwiches from the roadside diners. Unlike my childhood upbringing, where home-cooked dinners were interchanged with Pop Tarts and Taco Bell, these were things she rarely got to do. She looked forward to them, cherished them, and knew of no reason to be embarrassed by them. She feels the same way today. What's wrong with eating at Red Lobster? Nothing. Unless you're ashamed of being an everyday American.

Many everyday Americans are ashamed of these "culture-less" experiences and they like to pretend they've moved beyond them. Living in the Bay Area today you'd think no one grew up with TV, everyone read literary novels as a teen, and travelling the world was just something their families did. Try inviting an everyday Bay Area native to Sizzler. "You're kidding, right?" Try inviting an everyday San Franciscan over to watch a few episodes of the Big Bang Theory. "I'm too busy doing something outside." Yet what do we truly enjoy doing as everyday Americans? I don't mean what we act like we enjoy doing, like the myriad of exercises we pretend to love because it looks good on our Facebook profile, I mean honestly: what is it we truly love?

There were of course moments in my life when I was embarrassed about some honest truths. I wasn't always proud to be from Modesto, the hometown of serial killers, murderous bikers, and adulterous politicians. People have often made fun of me for being from Modesto, as well as for my obsessive relationship with professional wrestling. Yet I steadfastly watch it because it makes me so incredibly happy. I love Modesto because it's home and I associate it with happy times. I don't care how much methamphetamine we're producing over there, it's where I was raised and I love it. I don't care if I look unsophisticated because I like watching muscular men roll around on a mat, pretending to fight, with an outcome that's scripted for dramatic effect. I don't care about what people think anymore because I am an adult, and adults should be mature enough to admit what they like and stop pretending. Pretending is for junior high kids and teenagers –– for people who are still trying to find their way and fit in. We're too old for that shit.

Yet, we love to pretend in the booze world. We like to pretend we drink for the flavor and not for the intoxicating effects. We like to pretend that we're not influenced by points, ratings, and reviews. That we think for ourselves when we don't. We like to pretend that wine and spirits are more than just beverages, that what we drink says something about the people we are, when it really says more about the people we wish we were. We document these experiences as proof, evidence for the world to see, that we're not just everyday, run-of-the-mill, Sizzler-eating folk. We live cultured, educated lives. We get it.

But while some of us are out there pretending, others are out there enjoying themselves. Truly enjoying themselves. I hope I am one of them. I'm not always so sure.

-David Driscoll


Behold the Heavenly Clear Creek Framboise

I think we just sent out an email about the Clear Creek raspberry liqueur by accident, but this is what we meant to notify you about: the very, very, very special Clear Creek Framboise eau-de-vie. Steve McCarthy dropped me a line a few weeks back to let me know he had made a batch of raspberry brandy this year. It's not something he does automatically -- and for good reason: it takes almost 80 pounds of raspberries to make one half-bottle of this eau-de-vie. Steve also told me he was pretty sure this year's framboise was the best he's ever made.

The nose on this framboise is unbelievable. It might be one of the all-time great noses in the history of spirits. You just want to bury your face in it and stay there forever. It's a pure, fresh, fragrant, and juicy raspberry aroma, unadulterated by alcohol or any obtrusive esters. The palate doesn't quite live up to the nose, but that would be like asking Steve to move heaven and earth. Nothing could ever live up to that bouquet. The fruit is there, the floral and flowery flavors in a flurry. Sipping a glass of this would be an amazing way to end a fantastic meal. It was a fantastic way to end my lunch today.

The price obviously reflects the time and care put into the spirit -- a half-bottle will cost you $49.99, making this a $100 per bottle raspberry brandy. But it's worth it. It's more than worth it. Steve sourced all the fruit locally from Sauvie Island outside Portland and turned hundreds of pounds worth of raspberries into the most haunting of spirits.

There isn't a whole lot of this, but there probably doesn't need to be. Fruit spirits don't get the respect they deserve, unfortunately. I took one whiff, however, and plopped down my credit card.

This is a masterpiece.

(and the lighting in our spirits bar couldn't have been more perfect for a photo with the sunbeam coming through the crack behind the Bordeaux map!)

-David Driscoll


Gary Sabers the Champagne

Two days ago our Champagne buyer received a present from Italy – a custom-made Champagne saber with his name engraved on it. It was amazing. It was a work of true craftsmanship. There was only one problem: Gary had never used a Champagne saber to open a bottle of Champagne. Being the true professionals we are (and drunks), we decided to test it out in the parking lot after work. I whipped out the old iPhone documentary machine and made sure to memorex this moment. not try this at home.

-David Driscoll