I think….
…. I’ll take a pass on this one. Salmon flavored vodka from Alaska Distillery.
Apparently, according to the Distillers they had to keep a bucket handy as they were creating the mix. Many early attempts inspired vomiting. Yeah.
Category Archives: Bend Spirit Club
June 2010 Bend Spirit Club: Whiskey Cocktails
An absolutely fantastic presentation by gung ho Bend Spirit Club member Melodie, the Whiskey Cocktails tasting was informative, memorable, and practically useful for daily (weekly, monthly, life-long) Manhattan mixology with a surprisingly pleasing introduction of the Mint Julep to round out the evening.
Manhattan
2 ounce rye whiskey
1/2 ounce sweet vermouth
1 dash Angostura Bitters
Stir with ice. Strain into a cocktail glass.
You can use bourbon whiskey instead of rye.
Our thanks to various sources including Wikipedia: Manhattan (cocktail)
Origin and history
A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston’s mother) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated — “the Manhattan cocktail.” However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction. The original “Manhattan cocktail” was a mix of “American Whiskey, Italian Vermouth and Angostura bitters”.
However, there are prior references to various similar cocktail recipes called “Manhattan” and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street.
An early record of the cocktail can be found in William Schmidt’s “The Flowing Bowl”, published in 1891. In it, he details a drink containing 2 dashes of gum, 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey and 1/3 portion of vermouth.
The following are other variations on the classic Manhattan:
- A Rob Roy is made with Scotch whisky.
- A Perfect Manhattan is made with equal parts sweet and dry vermouth.
- A Brandy Manhattan is made with brandy rather than rye.
- A Ruby Manhattan is made with port rather than vermouth.
- A Metropolitan is similar to a brandy manhattan, but with a 3-to-1 ratio of cognac or brandy to vermouth.
- A Cuban Manhattan is a Perfect Manhattan with dark rum as its principal ingredient.
A Latin Manhattan is made with equal parts of white rum, sweet and dry vermouth, and a splash of Maraschino cherry juice, served up with a twist.
A little something about Vermouth
Fortified wine is wine to which a distilled beverage (usually brandy) has been added. Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it. Many different styles of fortified wine have been developed, including port, sherry, madeira, marsala, and vermouth.
Martinis started as mostly vermouth, then progressed to be less sweet.
The lineup for the evening
Whiskeys: Jim Beam Rye, Gentleman, Wild Turkey Bourbon, Lismore Scotch
Vermouth: LeJon, Dolin
Bitters: Fee Brothers Original, Orange, Angostura
Mint Julep
2 ounce bourbon whiskey
4 whole sprigs mint
2 teaspoon sugar
Garnish: Mint sprigs dusted with powdered sugar.
Muddle in a cocktail shaker until the sugar is dissolved and the mint is blended in. Add ice, and then shake well. Strain into a glass filled with shaved ice.
This is the fairly quick & easy way to make one. If you want to go all out, you would muddle the mint and sugar in your silver julep cup, add some finely curshed ice, and then your bourbon. Stir well to chill and cover the glass with frost, then add more ice to mound it up in the glass, and garnish with several sprigs of mint, and a dusting of powdered sugar.
History
The origins of the mint julep are clouded and may never be definitively known. The first appearance of a mint julep in print came in a book by John Davis published in London in 1803, where it was described as “a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.” However, Davis did not specify that bourbon was the spirit used. The mint julep originated in the southern United States, probably during the eighteenth century. U.S. Senator Henry Clay of Kentucky introduced the drink to Washington, D.C., at the Round Robin Bar in the famous Willard Hotel during his residence in the city. The term ‘julep’ is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The word itself is derived from Arabic and Persion words meaning rose water. Americans enjoyed not only bourbon based juleps during the nineteenth century, but also gin based juleps made with genever, an aged gin. However, bourbon based juleps have recently decisively eclipsed gin based juleps.
March 2010 Bend Spirit Club: Vodka
By Kathleen McDonald
The March meeting of the Bend Spirit Club was a fun mix of blindly tasting four vodkas. We then made yummy unique martinis with fresh fruit, chocolate (for dessert martini) and lots of different mixers. We had a nice spread of food that paired well with vodka.
I really enjoyed hosting this meeting because of the great group of friends who gathered. We had lots of laughs and great conversation while being educated about the vodka’s history and how it is made.
Jean-Marc XO
We first sampled the Jean-Marc XO Vodka. This luxury french vodka is distilled nine times in french 200-year old copper Alambic cognac stills. This hand crafted product of extraordinary quality provides not only a superior taste, but also a luxurious experience for vodka aficionados. With a floral bouquet, delicate and complex wheat flavors, a very long, smooth finish and absolutely no after burn.
This yummy vodka is sipping vodka, which is intended to be served neat at room temperature in a brandy snifter.
I think we all felt a little guilty mixing it in a flavored martini…..but, it didn’t stop us from doing so! approximately $60.00
Emerald
Next we sampled Emerald vodka from Canada. Emerald vodka is made from Canadian winter wheat and spring corn. Clean and pure. A classic style with faint grain and mineral notes. Notes of wet stone and citrus zest trail on the finish. This vodka makes a great dry vodka martini at a price point of approximately $35.00.
Stolichnaya Elit
Our third vodka was Stolichnaya Elit. This is an ultra luxury Russian vodka.
Nose: Mellow, enigmatic, fresh aniseed and sherbert with a rounder grainy arnish.
Palate: Evolves from light to medium-bodied with a distinguished creamy aniseed character, garnished with savory, lightly luscious spiciness and balancing dryness.
Finish: Subtle, spicy aniseed.
Why the high price point? Not sure, but I suppose it is the expensive, labor and time consuming procedure to filter the spirit at sub-zero temps reaching – 18c. The result is a wonderful tasting vodka with a high price point. approximately $60.00
Belvedere
Our last vodka we sampled before making martinis was Belvedere. Belvedere vodka is the world’s first super-premium Polish vodka.
This is a great vodka for mixing martinis, bloody mary or just a vodka tonic.
approximately $32.00
Nose: Faint hint of vanilla along with a gentle characteristics of soft cream.
Palate: Full and round with a medium body and a rich, velvety texture. Some vanilla swaying between sweet and savory, with a hint of white pepper and spice.
Finish: Good length with notes of almond.
A few facts about vodka:
* In the 15th century a type of vodka was used for making gunpowder in Sweden.
* The main reason why vodka became so popular in Russia was because the spirit never froze in the hard Russian winters. This is due to the high alcoholic content.
* One ounce of vodka has about 70 calories.
* Some people believe that drinking 3 ounces of vodka a day can purify the body.
* In the 1960’s the martini got a second boost from a man named Bond. Agent 007’s vodka martini, “shaken not stirred” catapulted this now-classic cocktail into instant stardom.
Get the flash player here: http://www.adobe.com/flashplayer
February 2010 Bend Spirit Club: Irish Whiskey
Excellent tasting. I have a new appreciation for Irish Whiskey.
The food and beer pairing was probably cliché as hell but it worked great to complement the whiskey. Irish cheese, smoked salmon, dried cherries and mangos, and…. duh…. Guinness.
Knappogue Castle 1995
Tyrconnell Single Malt Irish Whiskey
Jameson 12 Year Old Special Reserve
Bushmills Black Bush
Redbreast Pure Pot Still Irish Whiskey
And some photos from the night…
I SAID DON’T TAKE MY PICTURE!!! I KILL YOU ALL!!!
Nah, it’s all good…
Great group!!
February 2010 – Bend Spirit Club
So I’m up for hosting February Bend Spirit Club. My first two tastings focused on my absolute favorite spirit, Scotch. It would have been an obvious choice for our upcoming Club meet, but I didn’t want to be ’safe’ this time around. The great thing about being a host is how it educates you and stretches your ability to understand and communicate a theme.
I’ve been tossing themes around left and right for a month.
It comes down to – what haven’t I explored yet? I still have an interest in exploring favorite cocktails, but for February I’m going to focus on a Spirit we haven’t featured yet: Irish Whiskey.
We have a selection of five mid-top shelf Irish Whiskeys and I have to say from a preliminary sampling – there’s not a dud in the bunch. This will be an excellent tasting! See you all February 4th!
- Lance
January 2010 Spirit Club: Eau de Vies
The January meeting of the Bend Spirit Club was unique in that instead of tasting similar spirits from different distilleries we tasted a product range from a single distillery, Clear Creek Distilling. Founded in 1984, Steve McCarthy has dedicated his company to perfecting fruit based spirits. We sampled five different spirits from CCD called Eau de Vies.
An Eau de Vie is the un-aged fruit distillant. If an Eaux de Vie were to mature in an oak barrel it would be called a brandy. Because fruit has a low sugar content it is common among producers of fruit distillers to add sugar to increase the alcohol yield. Clear Creek adds no sugar to their distillants. They are the sole fermentation of fruits.
We first sampled the Williams Pear Eau de Vie. It has a very pleasant aroma that certainly reflects the fruit contained with in. It is very clean, bright and pleasing on the palate. It is not as sweet as one might expect from a spirit that has such a robust aroma but there is a bold finish that reflects each of the 30 pounds of pears that goes into every bottle. This is not only a delicious spirit but also a fun experience.
Four Cheers
What did you think? Rate it!
Our second sample was of the Blue Plum Eau de Vie. Although not as aromatic as the pear it is easy and quite pleasant to find the plum in the smell. Its smell is very inviting. The plum flavor is more difficult to discern if you are unfamiliar with the fruit. It is an exceptional spirit. It is an elegant spirit.
Four Cheers
What did you think? Rate it!
Next we tasted the Mirabelle Plum Eau de Vie. Less common than the blue plum, the Mirabelle is generally used in the production of jams than direct consumption. The aroma of this distillant is less indicative of the plum I am accustomed to, although, it is certainly not unpleasant. When the spirit meets the palate the flavor of plum certainly comes through. I find it interesting that I preferred the aroma of the blue plum spirit but the flavor of the mirabelle was more appealing to me.
Four and a half Cheers
What did you think? Rate it!
Our forth sample was a Cherry Eau de Vie. The aroma is far subtler with this distillant. The flavor is a more complex with this spirit than the other spirits we tasted. It is difficult to find the cherry flavor in this beverage. There is a slight almond flavor that is probably introduced from the stones in the mash. I didn’t care for this spirit when I first tried it, but as I write this I wonder if I just didn’t understand the complexities of this spirit.
Three Cheers
What did you think? Rate it!
Finally we tasted a Raspberry Eau de Vie. This has a remarkable aroma. As my nose approaches the glass I almost fear being overwhelmed with the raspberry. Don’t worry though it won’t hurt you. Although very smooth you can nearly feel the seeds dribble across your tongue. I think that this is an exceptional spirit. But if you don’t like raspberries, please don’t bother, leave your serving for me.
Five Cheers
What did you think? Rate it!
December 2009 – Bourbon tasting done right
Melodie came through with a unique and very satisfying Bourbon tasting experience to close out Bend Spirit Club 2009. Highlights of the evening were the excellent Bourbon selections, the mulled Vin Chaud (a pre-tasting delight), extensive selection history, and the introduction of two new practices that added another dimension to the tasting experience. Ground coffee was passed around to “reset” the nose, and more interesting (Parker Beam’s suggestion of how to smell Bourbon) a few drops of each Bourbon was poured in the hands – rub together and smell. Fascinating. And sticky… “Washcloth? No thank you – if cats can do it…”
Let’s get to it!
What is Bourbon?
The name comes from Bourbon County, Kentucky, although to date there are no distilleries in the County.
51% Corn – it should have either wheat or rye and barley (flavoring agent).
It must be aged in New Charred Barrels.
Requires Limestone water that doesn’t have iron in it.
Cannot be called Bourbon if less than 3 years with no age statement, otherwise an age statement is not required.
Can be called Bourbon as long as its made in the US, not just in Kentucky. There is a distillery in Missouri that makes a Bourbon.
Old Forester Birthday
Wild Turkey Rare
Corner Creek Reserve
Elijah Craig 12 year
Declared “America’s Native Spirit” by a 1964 act of Congress, Bourbon has always been the heart and soul of Heaven Hill Distilleries. Heaven Hill was originally established as a Bourbon distiller in 1934, and today the world’s second largest holding of aging Kentucky Bourbon sleeps peacefully in our 42 open rick warehouses situated throughout Nelson County, the heart of “Bourbon Country.”
By law, Bourbon must be made up of at least 51% corn and be aged a minimum of two years in a new charred white oak barrel, standards that were pioneered by early Bourbon makers such as Evan Williams and Rev. Elijah Craig.
Bottling Name Elijah Craig
Bottled By Heaven Hill Distilleries, Inc. Bardstown,KY
Evan Williams Single Barrel 2000
This super-premium bottling of our flagship brand is the world’s only vintage-dated Single Barrel Bourbon and is one of the world’s most acclaimed whiskeys. The first American Whiskey ever to win The Spirit Journal ’s Whiskey of the Year award, Evan Williams Single Barrel
November 2009 – Blanco, Silver and Platinum Tequila’s!
November’s lineup of tastings will focus on fine Blanco, Silver or Platinum Tequila’s. All selected were 100% Agave with no aging (therefore the clear or silver color). We will also have the tastings paired with authentic Spanish/Mexican dishes! Cannot wait to see everyone and to learn about these fine Tequila’s!
Tenampa Azul Tequila Silver
Clear with a nickel cast. Lush aromas of freshly tanned suede, saddle soap, olive skin, and dried cherries follow through on a supple, satiny entry to a dry medium-to-full body with layers of exotic peppercorns, dried herbs, and mineral oil. Finishes with a long, pepper and wet stone accented fade. A superb combination of gusto and complexity. Price Point: $19.99
El Tesoro de Don Felipe Platinum Tequila
Clear with a platinum cast. Layered, complex aromas of olive, cheese rind, herbs, and roasted pepper follow through on a rich, silky entry to a dryish medium-to-full body with fantastic depth and balance. Finishes with a very long, delicately spice dried tropical fruit, cherry, and pepper fade. A wonderful blanco that shines on its own and will transform cocktails. Price Point: $38.00
Cabo Wabo Blanco Tequila
Clear with a faint nickel cast. Cheese pastry, salty olive, and baked pepper aromas. A soft, lightly tannic entry leads to a dryish medium body of dried pineapple, roasted pepper, honey, roasted coconut, marinated olive and green peppercorns flavors. Finishes with slightly angular dried honey, copper ore, and dust fade. Price Point: $45.00
Don Julio Blanco Tequila
Clear. Pure stewed prune and baked pineapple agave aromas. A smooth and supple entry leads to an oily dry-yet-fruity medium-to-full body of dried tropical fruits, roasted yellow pepper, and white pepper flavors. Finishes with a nice blend of subtle powdered sugar dusted dried pineapples and wet minerals. Classy and pure. Price Point: $45.00
Gran Centenario Plata Tequila
Clear with a faint silver amber cast. Oily suede, dried pineapple, and toasted nut aromas follow through on a buoyant, round entry to a dryish medium-to-full body with racy accents of fennel, baking spice, sandalwood, and tarragon, Finishes with a zippy, dried fruit and spice fade. A fun, invigorating blanco with a lot of flavor and style. Price Point: $50.00
September 2009 – Jon hosts RUM!
This was round two of Jon’s Rum Rampage! Last time we tasted dark rums, this time around we delved into the shallow end of the pool for a sampling of light rums. I say shallow because there just does not seem to be a great range to be had of light rums around these parts.
The line-up was:
“Boca Loca” handcrafted Brazilian rum
“10 cane rum” from Trinidad
“Rogue Spirits white rum” good ol’ Oregon
“Oronoco platinum rum” also from Brazil
