The Best Spirits from the NYC Indie Spirits Expo 2018

Its that time of year again– New York City Indie Spirits Expo! As you might remember, last year I covered my top ten favorite spirits from the festival. This year there were even more spirits and even less time to taste, so I prioritized trying booze from new and different distilleries.

Here are some of the exceptionally interesting spirits that I loved and that you should try if you have the chance:


Catoctin Creek Rye — Cask Strength

This was my favorite spirit of the night. Coming from Purcellville, Virginia, it’s made from entirely organic rye. It’s aged in 30 gallon barrels, and it’s amazing.

The nose has a little bit of the pear smell that’s also present in single malts, but it’s more robust and buttery. It certainly has some of the classic rye spices on the taste, along with green apple, tobacco and port wine notes.

The cask strength is limited release, but the 92 proof and 80 proof versions are more easily available, and delicious as well. They are a little bit sweeter and slightly bourbon-y, even though they’re all 100% rye.

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Berkshire Mountain Distillers — Bourbon Smoke and Peat

If you like bourbon and smoky Islay scotch, you’d be missing out if you didn’t try this.

To make the Berkshire Bourbon Smoke and Peat, the distillers start with their bourbon recipe, made with locally sourced corn, and after it’s been aged in new oak, it’s put it in freshly used Laphroaig casks.

(For us whiskey nerds, the mash bill is 72% corn, 18% rye and 10% barley)

The nose is light and floral, more like a bourbon. Just smelling it, you’d have no idea that it’s flavor is primarily smoked peat over a classic, vanilla-y bourbon, with a little bit of wood spice. Berkshire Bourbon and Peat is a perfect merging of scotch and corn whiskey. It’s like when two celebrities have a gorgeous, smart baby that looks like it might take over the world someday. Like George and Amal Clooney’s babies. That’s what this is like.

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The Real McCoy Rum

Well, I’m fudging things a little bit here, because all their aged rums are great. The 5 year rum is more like a bourbon, but the 12  year is on the more on the spicy, grassy, tobacco side while still being sweet. All their products have slight sea air and coconut notes, which I was told is from the particular water source they use in Barbados. The 10 year limited is a little on the unique side because it’s a blend of years, the youngest of which is 10 years old. It’s more molasses and eucalyptus-y, but only 3000 bottles were released, so good luck finding that one before it’s gone! I have Foursquare Distillery’s Port Cask aged rum at home which is super tasty, and could nearly fool you for a whiskey. That one’s limited too, but my point here is that any rum you get from The Real McCoy/Foursquare Distillery is bound to be worth it.

Aside from all the good things their rum does for your taste buds, Foursquare Distillery is also a no-waste distillery. Their labels are made from recycled paper, they take the leftover distillate, filter it and use it to water the sugar cane which eventually becomes rum. They’ve really thought it all out.

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Breuckelen Distilling — Bottled in Bond First Release Wheated Bourbon Project

I’d tried Breuckelen’s Local Rye and Corn before (it’s great, btw), but I had no idea that they don’t regularly do bourbon. I was even more confused that they don’t regularly do bourbon when I tried their bourbon project, because it’s fantastic. How does a distillery that doesn’t regularly do bourbon make a bourbon like….. this? And this is their first bourbon project too. What.

It’s rosy and floral, dry and grain-forward, with hints of cherry medicine. Looking at that description you’re probably thinking that it doesn’t sound much like a bourbon. Well, looking at the mash bill, its 60% corn, 20% red wheat, 20% barley. That red wheat makes a huge difference and creates an entirely different flavor profile than a normal bourbon.

It’s a limited release, and I’m waiting on the edge of my seat for whenever they put out a next one.

(Hey, Breuckelen distillers, if you’re reading this, could you make an Empire Rye? Pretty please?)

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Barking Irons Applejack

I didn’t even know Applejack was a thing until this past year, but it’s been around as long as the New World, and Barking Irons is carrying on that tradition. It started long ago when apples were one of the cheapest and easiest things to grow, and people froze apple cider barrels to remove the water. Voila, that’s the invention of Applejack!

Barking Irons Applejack is made from New York apples, and left to age in 10 gallon barrels (that’s small!). The finished product is one that’s heavy on the tongue with apple flavor–obviously– but also some baking spices, saltine cracker, and a little bit of savory cheese notes like you might get from a Barbera wine. I haven’t had many Applejacks, but this one is definitely top of my list.

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Balsam Private Reserve Vermouth

When I think of vermouth, I think of a Manhattan or a Martini. I generally don’t think of it as something to be had by itself, but that’s actually how you should be drinking vermouth, or at least good vermouth.

The Private Reserve Vermouth is certainly one that you can drink by itself; it feels almost like a cocktail in a bottle. A little tangy and funky like kombucha, a hint of savoriness and apricots. It’s the world’s first hand-picked, ice-wine-based vermouth, y’all. This is big.

I only had the chance to try one of their vermouths, but Balsam makes plenty more, an Amaro even. I think this whole concept is very fascinating because many people want to go straight into the whiskey business because that’s where all the buzz is, but there’s very interesting spirits to be had which aren’t being talked about enough.

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Don Ciccio & Figli — Finocchietto Artisanal Fennel and Dill Liqueur

Speaking of hidden gems of spirits, Don Ciccio & Figli are making very unique Italian spirits out of Washington D.C. The family business has real Italian roots in the Amalfi coast, and they’re continuing traditions and carrying on family recipes today.

Finocchietto means “wild fennel” and this liqueur is made of fennel and dill. I’d say that it’s most distinctive flavor is dill, but if you keep sipping, you get absinthe notes from the fennel. There’s hints of sweet pea and black licorice as well. It’s an absolutely unique kind of spirit that I didn’t know existed before the Indie Spirits Expo, and next time I’m in D.C. I’ll be down to their tasting room to try the rest of their products.

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I ran out of time to try Black Dirt Distillery‘s products, but it’s okay because I have a bourbon and a rye of theirs at home! I am eagerly awaiting their Empire Rye, which I expect will be phenomenal, as is customary with anything made at Black Dirt Distillery.


If you’re lucky enough to try any of these spirits, or if you’ve already tried them, I’d be interested to hear what you think. As always, I’m open for suggestions and recommendations as to what I should try or review next.

And now, I sit and wait until next year’s Indie Spirits Expo. 363 days to go.

The Inferno — A Dante Alighieri Inspired Italian-ish Cocktail Recipe

Lately, I’ve been working my way through the classic novels I hadn’t already read. I was reminded of Dante’s Inferno by a classmate that asked “What’s Dante’s last name?” At which point I realized that Dante actually had a last name, and wasn’t mononymous like Plato, or Brutus, or Beyonce–all hail the queen! (His last name is Alighieri, by the way.)

By happenstance (love that word!) I found a copy of The Inferno in Strand Book Store‘s Half-Priced Paperbacks section (love that store!).

In case you haven’t read it since middle school (or ever), it’s a narrative poem about an Italian dude who semi-mistakenly gets sent to hell, and then has to walk through all the different layers of hell to get where he’s supposed to be. There’s lots of allegory and subtweets about 12th century family feuds in Florence. Looks like humanity hasn’t changed a bit in 700 years.

Given that New York in the summer is an actual inferno, cool drinks– cocktails, preferably– are necessary to enjoy reading. Otherwise the humidity will boil your brain, and you’ll never be able to read again. Tragic.

This cooling cocktail is similar to a Negroni, but with a savory, smoky, spicy dimension added.

Here we go:


The Inferno Recipe

You’ll need:

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1 ounce Mezcal

1 ounce Aperol

0.5 ounces sweet red vermouth

1 small, red, Thai chili or 2-4 slices of a large Thai Chili, depending on how spicy you want it. I like all my food spicy, so I used 4. But if you go too cray with the pepper you won’t be able to taste the glorious booze.

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How to Prepare:

Muddle the Thai chili in the bottom of an old fashioned glass. Then add 1 large ice cube or 2-3 smaller-ish ice cubes to the glass. Pour the Mezcal slowly over the ice so it gets chilly. Add the Aperol and sweet red vermouth, then stir vigorously with a bar spoon.

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Now you’ve made yourself an Inferno to cool yourself off and distract yourself in the midst of the flaming dumpster fire that is 2018. Congrats!

Let me know what you think!

Cheers!

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Cheap Whiskey Taste Test

When I turned 21 at the end of last year, I dived right in to the world of craft liquor. And because I went to college at a “dry” university, I totally missed the phase that most people go through at that time in their lives– shots of whatever’s cheapest.

Before this taste test I had never tried Jim Beam, Jack Daniels, Dewar’s White Label, Jameson, or Johnnie Walker Red Label. At this point, I can sense heavy judgement coming my way. I know– shame on me for being late to the cheap whiskey party.

But, this disgrace actually turned into a shining opportunity, as these things do… opportunity for a taste test! I could nearly-objectively compare all these mainstream liquors!

So, with tiny liquor bottles in hand, my ever-patient boyfriend helped me set up a taste test. With little numbers on each tasting glass, he assigned a random number to each liquor and poured them accordingly. He hid the bottles so I couldn’t guess by color, set the glasses up in order by number, then I went to tasting.

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First, I went through and wrote tasting notes only.

Second, I went through and rated each out of five stars. Disclaimer: they’re all judged against each other only– in no way am I comparing these to Glenfiddich or Suntory. The basic meanings of each star are as follows:

1 star = never again

2 stars = wouldn’t drink, unless by drinking it, it somehow it cured world hunger

3 stars =  would drink if I was at a house party with no other liquor options

4 stars = would order it with Coke at a dive bar

5 stars = would buy a bottle for my home bar

Last, I guessed which one was which, but that didn’t go super great. I didn’t get any right. Methinks I should practice my whiskey tasting skills more often. Practice makes perfect, right?


Mystery Whiskey #1

2.5 stars 

This one had the lightest color of them all; it was more straw-colored than amber. It smelled of caramel or toffee and grass. The taste is very light– its earthy and sweet at first. The finish verges on the edge of sour. It really hits the front of the palate and is moderately dry.


Mystery Whiskey #2

3 stars

I thought this one smelled of vegetables and dirt after a rain. The taste was vaguely sweet, solidly smoky, and dry. Primarily though, there’s a distinctive plain alcohol flavor.   The ethanol fumes made my eyes burn and tear up– it’s not a good look for me.


Mystery Whiskey #3

4 stars

This whiskey had a little bit of a leafy scent to it. Mildly peat-y. The mouthfeel was surprisingly thick. The flavor was quite ambiguous, and the aftertaste was “weird af” as I wrote on my notecard. Poignant writing, I know.


Mystery Whiskey #4

3.5 stars

Whiskey #4 had a sweetish hint in the nose. It had a drying quality, and tasted like toffee and smoke. Like, seriously, I felt like I was in a smokehouse barbecue restaurant that lets customers smoke cigars with their meal.


Mystery Whiskey #5

4.5 stars

The darkest out of the line-up, this one was hard to put into specific words. It has an identifiable caramel smell. The other scent that came to mind was “outside.” That’s very vague, but really the only word that describes it. The closest descriptor I can tell you is “field,” but that’s not quite accurate. Anyway, the taste was probably the richest of the bunch, hence the darker color. It was also sweet, and tasted kind of yellow. *shrug* Sometimes you have to accept ambiguity.


Now for the big reveal.

Which whiskey is which?

Drum roll please…..


Mystery Whiskey #1

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Dewar’s White Label— I expected to like this one best, and I was surprised it turned out to be the lowest rated.


Mystery Whiskey #2

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Jim Beam— perfect if you want a whiskey that tastes like it’s mixed with vodka.


Mystery Whiskey #3

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Jameson— satisfactory.


Mystery Whiskey #4

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Johnnie Walker Red Label— ~smoke on the water, fire in the sky~


Mystery Whiskey #5

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Jack Daniels— color me impressed! I mistakenly assumed this would be the worst, but now I can wear my Jack Daniel’s shirt with a moderate amount of dignity.

As always my opinions are just that– opinions. Whatever your favorite whiskey is, go crazy. Not too crazy, because hangovers are terrible, but you know what I mean.

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Review: Portland’s New Deal Distillery

Portland, Oregon is world famous for the sheer numbers of breweries in the city—more than any other city in the world. But there are also an insane amount of distilleries too. Part of the city is even called “Distillery Row.” I managed to visit 6 venues in the 2 days I was there, which is impressive because that’s a lot of hard liquor for one person to drink. Should I put that on my resume?

Anyway, out of the 6 I visited, one stood out above the rest: New Deal Distillery. That’s not to say that the others weren’t good; each has its own niche. However, New Deal Distillery excels in multiple niches.

They started out in 2004, as a vodka distillery, and have expanded into making gin, whiskey, rum and a variety of flavored vodkas and liqueurs. They were the first distillery in what is now “Distillery Row” and the second in Portland as a whole.

I never thought that the water used in making liquor had an effect because it’s all purified before it’s used, right? Why should one water with the chemical formula H20 taste any different from other water with the same chemical formula? When I was tasting all these different liquors, there was a common unidentifiable note between all of them not present in other boozes. I asked where their water comes from, figuring this was the source of the mysterious taste (or non-taste? it’s really hard to describe); apparently the water comes from Bull Run Watershed. This is the purest water source in the entire United States— unlike the Hudson river which is one of the most polluted. Without a scientific study, I guess I won’t know for sure if the water actually makes a difference. But at least I have a hypothesis.

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The Vodkas

New Deal Distillery makes 2 kinds of vodka.

Portland 88 Vodka is made for mixing. It has a clean flavor that makes it versatile for a wide range of cocktails. If you want a vodka to hide in your Cosmo and get you drunk, this should do the trick.

If you’re the kind of person who wants a vodka for sipping, they make one for you too: New Deal Vodka. It is unbelievably smooth and well-rounded, with a minimal amount of the harsh ethanol flavor. Mainly it’s on the sweeter side, and slightly mineral. It’s only been distilled two times, so it still has plenty of flavor, but the good kind. It’s hard to find a vodka that doesn’t make you wince; the only thing New Deal Vodka makes you do is crave a martini.

The Rums

Both rums are agricole style, meaning they’re made with sugar cane juice rather than molasses. In fact, they’re both the same rum but one is aged for two years.

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The unaged rum is mineral and dry. It has a green, slightly grassy flavor. There is a hint of ginger in both the scent and the taste. It’s fresh and would be great in a mojito or any tropical rum-based cocktail.

The aged rum has an intriguing duality. The scent is more fresh, with a faint bit of smokiness from the barrel. The taste is primarily barrel notes– some of the same you get from bourbon. It has a little bit of the minerality, like the unaged rum, but it’s mostly hidden. In spite of all the barrel brings to the table, it’s still remarkably fresh. If I were making a cocktail with this one, I would try a dark and stormy or maybe Planter’s punch.

The Gins

Luckily for me, even though I was just expecting to taste while I was there, I got a special chance to see the where the distilling happens, and the gin being hand labeled.

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How cool is that?

I didn’t try the Portland Dry Gin 33 straight, the one that you can see being labeled above. But, I tried it in a Negroni Blanc, another fantastic way to drink gin. (As if there’s a wrong way?) You may know this cocktail as “Negroni Bianco” or “White Negroni”. Whatever you call it, it’s frickin’ amazing, and the best one I’ve ever had it was in New Deal. It’s definitely sweeter than your classic bitter Negroni, and this one was citrusy for sure.

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The citrus isn’t just from the lemon peel garnish. The only botanicals in both Portland Dry Gin 33 and New Deal Gin No. 1 are juniper berries and citrus peel. This is endearingly minimalist, because I think there are plenty of gins out there that are just terribly bogged down by an endless list of botanicals.

New Deal Gin No. 1 is lightly colored. This is not due to barrel aging as I first assumed (get it together, Kim, geez!) but rather because some of the juniper and citrus oils are allowed to remain in the gin, giving it that yellow-y, green tint. It’s almost sweet but mostly fresh, and the flavor covers the tongue for a long finish.

The Whiskies

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The most recently released whiskey at New Deal is Distiller’s Reserve Oregon Straight Wheat Whiskey. It is quite dry and medium-bodied because it was aged on char #1 barrels. It has oak and honey on the nose, but minimal sweetness on the palate.

From the Distiller’s Workshop series, the Smoked Bourbon really lives up to its name; it’s smoky all around. It’s a little reminiscent of mezcal. Surprisingly, I was told that the barrel is only a #3 char and it was aged for 2.5 years. I can only imagine how smoky it would get if it aged for 10 years. Overall, despite the prominent char flavor, it’s fresh with slight hints of citrus and minerals and maybe a little honey in the nose. Alex used the word peaty to describe it, but I’m on the fence about that.

From the same series is the New Deal Rye which is made with rye (obviously) and malted barley. Although this whiskey was aged for 2.5 years in a #4 char, it is very light-bodied and dry. The nose presents tobacco and oak. The oak is also pretty noticeable in the aftertaste as well. New Deal Rye is probably one best sipped straight.

New Deal is also coming out with another whiskey in October, which I got to taste before it’s released– very neat! This one is Straight Rye, and only 4 barrels were made. It is lightly sweet which is balanced with flavor from the barrel. A #4 char barrel was used, but it doesn’t have much smoke to it. In fact, there is a faint cherry flavor. If I had a bottle of this rye, I’d probably make an old fashioned.

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Overall, I was extremely impressed with New Deal Distillery. I think it’s one to keep an eye on. They’ve already shown they’re capable of making unique liquor in a versatile range of types. This kind of promising craft has nowhere to go but up. Cheers!

Review: Mikkeller Beer Geek Brunch Weasel

When you think of brunch you probably don’t think of beer.

And when you think of coffee, you definitely don’t think of weasel poop. What?!

I got ahead of myself, let’s rewind for a minute.

Continue reading “Review: Mikkeller Beer Geek Brunch Weasel”

Bee Happy: Catskill Provisions New York Honey Whiskey Review

“Happy Bees Make Better Honey!”

This slogan appears on the jar of raw wildflower honey I received from Catskill Provisions, and I couldn’t agree more! Their honey is also infused into their New York Honey infused Rye whiskey.

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Continue reading “Bee Happy: Catskill Provisions New York Honey Whiskey Review”

Cacao Prieto Chocolate Factory and Widow Jane Distillery Tour

This weekend I took a tour of the Widow Jane Distillery and the Cacao Prieto Chocolate factory in Brooklyn. People kept falling into chocolate rivers and turning into blueberries.

Nah, this isn’t Charlie and The Chocolate Factory. It’s 1000x more magical because a) there’s amazing handmade chocolate and b) there’s also booze!

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Continue reading “Cacao Prieto Chocolate Factory and Widow Jane Distillery Tour”