Monthly Archives

December 2022

Behind Coastal-Inspired Jettie Rae’s Oyster House Bar with Manager Mitch Stewart

By | Mixology News

Like many mixologists, Bar Manager at Jettie Rae’s Oyster House, Mitch Stewart, began his career journey as a busboy.

 

Mitch Stewart

 

Naturally the craft of bartending was taught to him over time and usually on the fly. Given he landed his first restaurant gig by age 15, he spent roughly half of his life in the industry, thoroughly enjoying every step along the way.

“I’ve found myself in a variety of environments over the years but always felt most in my element working a dinner service, rather than a morning brunch or late-night bar shift. I’ve been lucky enough to bartend in towns like Charleston, Boulder, and now Asheville. That’s one great part about this industry: you can work in any city you want if you hustle,” Stewart adds.

His current position overseeing the bar operations at Jettie Rae’s in Asheville, NC is a direct result of his unbreakable hustler mentality.

The piece of history that is now Jettie Rae’s was once Gulf Gas Station first opened by “Steamer” Edmonds roughly 70 years ago. This fixture of North Asheville was renovated by Owner Eric Scheffer, a man who realized the need for a spot where locals could enjoy fresh seafood and oysters.

“I created Jettie Rae’s to serve seafood inspired by Gullah Geechee, French, Native American and Spanish culinary traditions. We honor sustainability, we’re conscious of our source and we support the families and individuals who make their living from our coastal waters. With Chef Will Cisa leading the kitchen, I feel we’ve created something special, bringing together the best people with the best product,” said Scheffer.

As for the Beverage Program at Jettie Rae’s, Stewart’s top priority is forming a harmonious relationship between the food and drink selections. Some drinks complement the food with fresh ingredients, and some drinks embrace bolder profiles and could be enjoyed alone in a prohibition-era cocktail bar. Some examples of the pairings include bright, acidic drinks to match with ceviche and fresh fish, perfectly made Dirty Martinis served with raw oysters or a strong, complex nightcap after a guest’s meal.

The well-versed bar manager offered some helpful words of advice to those who are trying to take a path like his. “My advice for bartenders looking to advance in the industry today is to take any opportunity you’re given to learn. Even if it doesn’t translate to more money right away, the skills you’ll gain will make you more valuable in the long run. Never let a workplace take advantage of you, but if you’re offered more responsibility that comes with a learning opportunity, absolutely accept the challenge.”

 

 

 

The Leaf Peeper

The Leaf Peeper

Ingredients:

  • 1 1/2 oz Havana Club Blanco Rum
  • 1/2 oz Pear-Cardamom Syrup
  • 3/4 oz Local Apple Cider
  • 1/4 oz Eda Rhyne Amaro Flora
  • 3 dashes Crude Fall Spice Bitters: cherry, clove, cinnamon
  • Dried apple slice for garnish

Preparation: Combine all ingredients in a cocktail shaker with ice and shake well. Strain into coupe glass and garnish with a dried apple slice.

 

 

 

Vieux-doo Child

Vieux Doo Child

Ingredients:

  • 1 oz Laird & Company Bonded Apple Brandy
  • 1 oz Rye Whiskey
  • 1 oz Carpano Antica
  • 1/2 oz Luxardo Maraschino Liqueur
  • Rinse of Pernod
  • Peychaud’s Bitters
  • Luxardo Maraschino cherries for garnish

Preparation: Pour a splash of Pernod into a rocks glass, swirl to fully coat the inside glass and discard excess liquid. In a cocktail shaker, combine all remaining ingredients with ice and shake well. Strain mixture into glass over a large ice cube and garnish with a maraschino cherry.

 

The post Behind Coastal-Inspired Jettie Rae’s Oyster House Bar with Manager Mitch Stewart appeared first on Chilled Magazine.

Source: Mixology News

Cometa

By | Mixology News

This week we’re bringing you a fantastic recipe courtesy of Compagnia Dei Caraibi.

 

 

COMETA

Cometa

Ingredients:

  • 1 1/2oz. RCA White 
  • 1/2oz. Cachaca Magnifica 
  • Gocce di Amaro Mandragola

Preparation: Combine ingredients in a mixing glass. Serve in a martini glass.

The post Cometa appeared first on Chilled Magazine.

Source: Mixology News

The Year of the Food Hall: Check Out 7 Must Visit NYC Food Halls

By | Mixology News

Where there’s food, there’s drink.

Food hall concepts allow customers to browse various culinary vendors, with a drink in hand. Stroll one of these seven New York City food halls combining convenient cuisines and cocktails (plus coziness in cold temps) – all under one roof.

 

 

Tin Building by Jean-Georges

Seaport District

The Building

Deliciousness starts here at Tin Building – merci chef Jean-Georges Vongerichten. The 53,000 square-foot landmark hall holds four bars denoting “beer,” “wine” (you get it); a dozen sit-down restaurants and quick-ordering counters and tops covering Mexican, seafood, French, and vegan, and Central Market of confectionery, spices and aromatics, olive oils, coffee, and more – personally crafted by Jean-Georges and the world’s best artisans.

 

 

Citizens New York

Manhattan West

Set in Brookfield’s sprawling new Manhattan West development is Citizens New York, an immersive culinary destination including market kiosks powered by a global food-tech platform; swanky cocktail lounge (connected to Katsuya by Chef Katsuya Uechi) called S Bar, and Casa Dani (or chef Dani Garcia’s “house”) serving avant-garde dishes and array of gin and tonics, with a touch of Spain’s Mediterranean south.

The goal here: “to democratize food” – from low to high-priced dishes and drinks in every service format.

 

 

Olly Olly Market

Chelsea

Olly Olly

Blocks down from Manhattan West stands Olly Olly Market, a dining and drinking attraction boasting bright Bar Avant and subdued Aprés Bar – both built by James Beard winner Julia Momosé of Chicago’s Kumiko. The contrasting concepts oddly balance each other out within the restored space with great global influence (like the surrounding food vendors). A French flair stretches across both cocktail lists, as well as “sprinklings” of Japanese ingredients drawn from Momosé’s upbringing.

Bar breakdown:

  • Bar Avant is cheery and colorful as the focal point of the market, serving a wide selection of spritzes, single aperitifs, and other low-ABV libations like the Mauresque, layering gin, pastis, dill, orgeat, egg white, and club soda.
  • Oppositely, Aprés Bar has a more mellow atmosphere, wrapped in dark wood with velvet accents, tucked away in a private corner of the hall. The menu focuses further on classic cocktails and absinthe service.

 

 

Urban Hawker

Midtown

Urban Hawker

Amid Manhattan, Urban Hawker takes the tastebuds on a tingling tour (sans jet-lag) – from fried rice to fried bean curd pockets, curry, and prawn ramen. Conceptualized by KF Seetoh, founder of the World Street Food Congress and Makansutra, the authentic Singapore street food center features seventeen stalls from UNESCO-certified hawker centers representing essential cuisines like Malay, Chinese, Indian, and more.

Best part is, the 30-seat Sling Bar delivers gin-spun cocktails with a Singaporean swirl and Malaysian-inspired bites.

 

 

JACX&CO.

Long Island City

JACXCO

Airy, industrial, indoors – sounds like the perfect winter “chill-out,” right? With 215 indoor seats, JACX&CO. promises eclectic global provisions, plus “The Bar at JACX&CO.” pouring cocktails, wine, beer, seltzer, cider, sake… (and spirit-free beverages) to complement the vendors’ culinary menus. Order up and stroll the food emporium for your next bite (or snoop the 1.2 million square-foot creative office campus).

 

 

Williamsburg Market

Williamsburg

Williamsburg

Alidoro Italian Sandwich Shop and/or Harlem Seafood Soul may sound familiar… Born from Moonrise Ventures, Williamsburg Market links established outposts and innovative upstarts in a 15,000-square-foot ‘French country farmhouse-meets-Brooklyn industrial’ building. Cocktail-making echos from the 360-degree brass and marble bar while placing orders via kiosk. Cheers to sipping and savoring delights (and drinks) in the shadow of the Williamsburg Bridge.

 

 

Time Out Market New York

Dumbo

Time Out

Welcome to the world’s first editorially curated food and cultural market – bringing a

city’s best chefs, restaurateurs, and unique cultural experiences together. The first floor of Time Out Market showcases all eateries while the fifth floor rooftop provides everything you love about New York City’s top bars: cocktails worthy of a hidden speakeasy, panoramic views of the skyline, and happy hours to end your work (or WFH) day.

The bar’s creativity flows in line with the East River with drinks like the Dumbo Drop, mixing Brooklyn’s own Misguided Spirits Vodka, orange liqueur, lemon juice, and simple syrup. The waterfront market literally captures and celebrates the soul of New York City.

 

 

2022 has certainly been the year of the food hall in New York City—right?

 

The post The Year of the Food Hall: Check Out 7 Must Visit NYC Food Halls appeared first on Chilled Magazine.

Source: Mixology News

Around the Globe Exhibitors Attending Vinexpo America | Drinks America in March, 2023

By | Mixology News

Vinexpo America | Drinks America is shaping up to an impressive international collaboration.

Vinexpo 2022 Vinexpo 2022 #2

To date, exhibitors from 18 countries are confirmed for the program in New York (one of those countries is being represented at the co-located shows for the very first time). It’s going to be an exciting event this year that bartenders and other members of the hospitality community will not want to miss! Here’s some of the global exhibitors that will be gathering in NYC for Vinexpo America | Drinks America in 2023. Learn more here.

  • South Korean-based aroma company, Scentone, will debut at the 2023 exhibition. The team behind this sensory program includes a group of aroma specialists that help identify scents and tastes to pair with beverages including wine, beer and liquor.
  • Slim Chillers is coming to Drinks America. Slim Chillers, the creator of the first low-calorie adult freeze pop, will also be a first-time Drinks America exhibitor in 2023, ready to spotlight its expanded category of RTD low-calorie frozen treats and pocket shots. On showcase will be the first-ever patented triple-layer, rum-based adult freeze pop made with real cream, called Triple Layer Threezers. Other products on display next March include Slim Chillers’ 100-calorie Vodka Martini Frozen Cocktails and 25ml pocket shot sized Slim Shooters, made with vodka or wine in a choice of cream or non-cream base.
  • South Africa’s Friesland Wines and Perdeberg Cellar are coming to Vinexpo America. Husband and wife team De Bruyn and Marilise Steenkamp are the owners of Friesland wines. Cape Wine Master De Bruyn grew up as the fourth generation on the Steenkamp family land in Stellenbosch’s Bottelary Hills overlooking iconic Table Mountain and Table Bay. Wines are rich, fruit driven and backed up by grippy tannins and structure to last. At Vinexpo America Friesland will spotlight its new Dryland Cabernet, Dryland Shiraz and bush vine Chenin Blanc.
  • Low in alcohol yet full in flavor are Perdeberg’s new Lighthearted Collection, including a Chenin Blanc as well as wine-based seltzers, which will be on display this March. There’s plenty more to discover with South Africa’s Perdeberg Cellar, which focuses on Chenin Blanc and Rhone-styled wines like Grenache Blanc, Viognier, Roussanne, Cinsault, Grenache Noir, Malbec and Mourvedre. Situated at the foothills of the Paardeberg Mountain in Paarl, Perdeberg Cellar’s products are dryland influenced, and it is the largest coastal fair-trade player in the country.
  • For winter holiday entertaining, the new Jaume Serra Bouquet Cava Brut N.V. by CIV USA-Garcia Carrion is an inventive alternative to bringing fresh florals to your holiday host. Turn the bottle upside down, and it has been designed to look like a bouquet of gorgeous red roses. The Spanish sparkling wine’s taste is as impressive as the presentation.

For party hosts in need of inspiration, imbue the mystique of Scotland’s Lowlands and Highlands into your entertaining plan with a Sparkling Scots cocktail, courtesy of Charles Edge London. Mix 1 oz of Scots Gold Red Label—a superbly smooth choice perfect for new whisky drinkers—with 0.3 oz of lemon juice and top with a sparkling wine of choice.

 

 

The post Around the Globe Exhibitors Attending Vinexpo America | Drinks America in March, 2023 appeared first on Chilled Magazine.

Source: Mixology News

3 Must Mix Gin Cocktails for the Holiday Season

By | Mixology News

The holidays are almost here! What better way to spread some cheer than with a gin cocktail—especially one that mixes in the flavors of the holiday season.

NOLET’S has added everyone’s favorite seasonal flavors to classic cocktails. Give them a mix!

 

 

Holiday Gin & Soda

Ingredients:

  • 1 1/2 oz. NOLET’S Silver Gin
  • 3 oz. Soda Water
  • Cranberries
  • Fresh Rosemary

Preparation: Pour NOLET’S Silver over ice in a balloon glass then add soda water and garnish.

 

 

 

Peppermint Southside

Peppermint Southside

Ingredients:

  • 1 1/4 oz. NOLET’S Silver
  • 3/4 oz. Lime Juice
  • 3/4 oz. Simple Syrup
  • Peppermint Leaves
  • Crushed Candy Canes

Preparation: Shake all ingredients with ice in a cocktail shaker and strain into a crushed candy cane rimmed Martini or coupe glass. Garnish with a sprig of peppermint.

 

 

 

Holiday Mule

Ingredients:

  • 1 1/2 oz NOLET’S Silver Gin
  • 1 oz Unsweetened Pomegranate Juice
  • 1/2 oz Fresh Lime Juice
  • Ginger Beer
  • Pomegranate Arils, Mint, Cranberries, Lime Wheels, or Rosemary for Garnish

Preparation: Combine all ingredients over ice (if serving immediately), or when making ahead combine all but the Ginger Beer and ice. Pour cocktail over ice to serve, top with Ginger Beer and garnish.

 

The post 3 Must Mix Gin Cocktails for the Holiday Season appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 Bartenders Create Unique Broken Shed Cocktails

By | Mixology News

Broken Shed Vodka is thrilled to announce a partnership with three Chilled 100 Bartenders to create one-of-a-kind recipes using its sustainable, premium, New Zealand-made vodka.

Broken Shed is created using only three ingredients: two of them water, and the other environmentally friendly whey. It is the ideal base for creating infusions and high-quality cocktails.

Michael Hastings of The Impressed Guest in Nashville, TN and the first of the three bartenders to partner with Broken Shed Vodka, created his “Far From the Tree” cocktail. The drink combines rosemary-infused Broken Shed Vodka, cinnamon-apple infused simple syrup and cranberry juice, a shaken egg white, and is garnished with burnt rosemary, making it the perfect seasonal sipper.

 

Far From The Tree

Far from the Tree

Ingredients:

  • 1 1/2 oz Rosemary Infused Broken Shed Vodka*
  • 3/4 oz Cinnamon-Apple Infused Simple Syrup**
  • 1/2 oz Lime Juice
  • 1/2 oz Cranberry Juice
  • 1 Egg White

Preparation: Add ingredients to shaker and dry shake. Add ice and shake. Strain into Martini glass. Use torch to burn top of rosemary. Garnish with apple slice and torched rosemary. *Rosemary Infused Vodka Using ISI Can: Fill to line with vodka. Put in 5-10 stems of rosemary. Add N2O.

Shake, then let sit for 5-10 minutes. Unscrew N2O and discard. Unscrew top. Strain out the rosemary stems and leaves with fine mesh strainer over a container. Let sit until bubbles stop.

**Cinnamon-Apple Infused Syrup Using ISI Can: Make 1-1 Simple Syrup (1 cup). Refrigerate until cool. Add to ISI can. Add 1 whole apple (cubed). Add 1 cinnamon stick. Add N2O. Shake then let sit for 15-20 minutes. Unscrew N2O and discard. Unscrew top. Strain out apple and cinnamon stick with fine mesh strainer over a container. Let sit until bubbles stop. Makes 1 cup.

The post Chilled 100 Bartenders Create Unique Broken Shed Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Contributor Inquiry

By | Mixology News

var gform;gform||(document.addEventListener(“gform_main_scripts_loaded”,function(){gform.scriptsLoaded=!0}),window.addEventListener(“DOMContentLoaded”,function(){gform.domLoaded=!0}),gform={domLoaded:!1,scriptsLoaded:!1,initializeOnLoaded:function(o){gform.domLoaded&&gform.scriptsLoaded?o():!gform.domLoaded&&gform.scriptsLoaded?window.addEventListener(“DOMContentLoaded”,o):document.addEventListener(“gform_main_scripts_loaded”,o)},hooks:{action:{},filter:{}},addAction:function(o,n,r,t){gform.addHook(“action”,o,n,r,t)},addFilter:function(o,n,r,t){gform.addHook(“filter”,o,n,r,t)},doAction:function(o){gform.doHook(“action”,o,arguments)},applyFilters:function(o){return gform.doHook(“filter”,o,arguments)},removeAction:function(o,n){gform.removeHook(“action”,o,n)},removeFilter:function(o,n,r){gform.removeHook(“filter”,o,n,r)},addHook:function(o,n,r,t,i){null==gform.hooks[o][n]&&(gform.hooks[o][n]=[]);var e=gform.hooks[o][n];null==i&&(i=n+”_”+e.length),gform.hooks[o][n].push({tag:i,callable:r,priority:t=null==t?10:t})},doHook:function(n,o,r){var t;if(r=Array.prototype.slice.call(r,1),null!=gform.hooks[n][o]&&((o=gform.hooks[n][o]).sort(function(o,n){return o.priority-n.priority}),o.forEach(function(o){“function”!=typeof(t=o.callable)&&(t=window[t]),”action”==n?t.apply(null,r):r[0]=t.apply(null,r)})),”filter”==n)return r[0]},removeHook:function(o,n,t,i){var r;null!=gform.hooks[o][n]&&(r=(r=gform.hooks[o][n]).filter(function(o,n,r){return!!(null!=i&&i!=o.tag||null!=t&&t!=o.priority)}),gform.hooks[o][n]=r)}});

Name(Required)



What do you do?

Max. file size: 5 MB.

gform.initializeOnLoaded( function() {gformInitSpinner( 7, ‘https://chilledmagazine.com/wp-content/plugins/gravityforms/images/spinner.svg’ );jQuery(‘#gform_ajax_frame_7’).on(‘load’,function(){var contents = jQuery(this).contents().find(‘*’).html();var is_postback = contents.indexOf(‘GF_AJAX_POSTBACK’) >= 0;if(!is_postback){return;}var form_content = jQuery(this).contents().find(‘#gform_wrapper_7’);var is_confirmation = jQuery(this).contents().find(‘#gform_confirmation_wrapper_7’).length > 0;var is_redirect = contents.indexOf(‘gformRedirect(){‘) >= 0;var is_form = form_content.length > 0 && ! is_redirect && ! is_confirmation;var mt = parseInt(jQuery(‘html’).css(‘margin-top’), 10) + parseInt(jQuery(‘body’).css(‘margin-top’), 10) + 100;if(is_form){jQuery(‘#gform_wrapper_7’).html(form_content.html());if(form_content.hasClass(‘gform_validation_error’)){jQuery(‘#gform_wrapper_7’).addClass(‘gform_validation_error’);} else {jQuery(‘#gform_wrapper_7’).removeClass(‘gform_validation_error’);}setTimeout( function() { /* delay the scroll by 50 milliseconds to fix a bug in chrome */ jQuery(document).scrollTop(jQuery(‘#gform_wrapper_7’).offset().top – mt); }, 50 );if(window[‘gformInitDatepicker’]) {gformInitDatepicker();}if(window[‘gformInitPriceFields’]) {gformInitPriceFields();}var current_page = jQuery(‘#gform_source_page_number_7’).val();gformInitSpinner( 7, ‘https://chilledmagazine.com/wp-content/plugins/gravityforms/images/spinner.svg’ );jQuery(document).trigger(‘gform_page_loaded’, [7, current_page]);window[‘gf_submitting_7’] = false;}else if(!is_redirect){var confirmation_content = jQuery(this).contents().find(‘.GF_AJAX_POSTBACK’).html();if(!confirmation_content){confirmation_content = contents;}setTimeout(function(){jQuery(‘#gform_wrapper_7’).replaceWith(confirmation_content);jQuery(document).scrollTop(jQuery(‘#gf_7’).offset().top – mt);jQuery(document).trigger(‘gform_confirmation_loaded’, [7]);window[‘gf_submitting_7’] = false;wp.a11y.speak(jQuery(‘#gform_confirmation_message_7’).text());}, 50);}else{jQuery(‘#gform_7’).append(contents);if(window[‘gformRedirect’]) {gformRedirect();}}jQuery(document).trigger(‘gform_post_render’, [7, current_page]);} );} );

The post Contributor Inquiry appeared first on Chilled Magazine.

Source: Mixology News

2 Must Mix Apple Cider and Cranberry Cocktails

By | Mixology News

The holiday season calls for cozy cocktails and these two are sure to do the trick!

The familiar seasonal flavors of apple cider and cranberry are perfect to bring out your inner mixologist. “When approaching R&D for the fall and winter, we lean into the comforting flavors that make this part of the year so special,” says Thomas Mizuno-Moore, Senior Beverage Manager at Aba. “We make use of apples, pears, figs and seasonal favorites like cranberries; and we welcome warming spice flavors that make you think of cooler weather.”

 


 

Attilia’s Apple Cider 

Tillie’s

Dripping Springs, Texas

Attilia’s Apple Cider

Ingredients:

  • 1 1/2 oz Flor De Cana Rum
  • 1 1/2 oz Apple Cider
  • 1/4 oz Vanilla Cinnamon Syrup
  • 1/4 oz Orange Juice Angostura Bitters

Preparation: Combine all the ingredients in the shaker. Serve on the rock’s glasses with a dehydrated orange slice.

 


 

Lost Upstate 

Aba

Austin, Texas

Lost Upstate

Ingredients:

  • 3/4 oz. Lime Juice
  • 3/4 oz. Cranberry-Rosemary Syrup*
  • 1/2 oz. St. George Spiced Pear Liqueur
  • 1 3/4 oz. Nosotros Blanco
  • 1 Rosemary Sprig
  • 3 Cranberries

Preparation: Combine all ingredients in a shaker. Add ice, shake until cold. Strain over fresh ice in a double old fashioned glass. Garnish with rosemary sprigs and a cranberry sword.

*Cranberry-Rosemary Syrup Recipe:

Ingredients:

  • 1 cup Cranberries
  • 1 cup Sugar
  • 1 cup Water
  • 1 Rosemary Sprig

Preparation: Add ingredients to a saucepan. Stir regularly over low heat until the sugar is completely dissolved, and cranberries begin to break down. Cool and strain out the solid pieces. Store in the refrigerator until ready to use.

 

 

The post 2 Must Mix Apple Cider and Cranberry Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Inside Manska’s Mind: Truth or Myth—Terroir in Spirits

By | Mixology News

We go inside the mind of George F. Manska to answer the question—Truth or Myth—The Notion of Terroir in Spirits.

Recently articles proclaiming the notion of terroir in spirits have been published by “experts” who, in our opinion are trying by any means to create controversy, arouse interest, or amuse themselves with some sort of revelation.  The definition of terroir:

  • (Wikipedia) Terroir (/tɛˈrwɑːr/, French: [tɛʁwaʁ]; from terre, “land”) is a French term used to describe the environmental factors that affect a crop’s phenotype, including unique environment contexts, farming practices and a crop’s specific growth habitat. Collectively, these contextual characteristics are said to have a character; terroir also refers to this character.
  • (Merriam Webster) ter·roir |  ˌter-ˈwär  terroir: the combination of factors including soil, climate, and sunlight that gives wine grapes their distinctive character
  • (Dictionary.com) terroir [ter-wahr: French ter-war] the environmental conditions, especially soil and climate, in which grapes are grown and that give a wine its unique flavor and aroma
  • (UK Dictionary) terroir Pronunciation /tɛrˈwɑː/ /tɛrwar/ the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate.  ‘Literal-minded fundamentalists love to call terroir the soil and climate of a specific vineyard, but in truth it’s about husbandry, about sensitivity to place and its careful management so that the best of things can be delivered of it.’

Terroir has long been associated with wine. Scientists are concerned with identifying the source of compounds underlying specific flavors, but from a much different standpoint than consumers. Researchers want to know how the compound was formed through other basic compounds through the process of cultivation, distillation, aging, along with the specific temperature, pressure, humidity, sunlight, bacteria, (climate)Terroir and those who explore , but examining the above definitions reveals vague definitions raising more questions than answers. Many flavors and aromas occur in wines which are explained away by dumping them into the category of terroir, the convenient catch-all for non-scientific wine lovers who smell funky, aromas, concluding that they must be terroir because “…grapes just don’t smell or taste like that.”  Everything which has no name to the evaluator is called terroir.  Sloppy “science,” and sloppy evaluation leads to misinformation.

The diagram shown is a good representation of the character of terroir.  More details here.

 

Terroir

 

Many terroir-associated aromas arise during fermentation, from yeast, and added from oak barrels.  Stems and leaves I left in the crush and fermented along with the fruit.  Some may come from soil bacteria in particular regions or associated with a specific grape varietal. Conversations of terroir seldom exist in white wines, particularly those processed in stainless steel. Terroir is also said to be influenced by human factors of traditional growing and vinting processes within a region. Terroir generally seems to come into the evaluator’s conversations more often when discussing oak barrel aged red wines, where bacterial and fungal aromas grow during the aging process, perhaps leading to the confusion of barrel associated aromas with regional terroir aromas and flavors.

 

Cool produced white wine is generally fermented under 16°C, and peak red wine fermentation is just over 29°C. However, distillation begins at 78°C and average is around 93°C. Complete microbicidal sterilization occurs in the 160°C-190°C range.  Fungi and yeast are killed in the 71°C to 75°C, penicillium is killed at 55°C. Many aromas in wine commonly ascribed to terroir are killed at distillation temperatures.

The case for no terroir in spirits:  The real killer is the ethanol. Hand sanitizers are used at room temperatures and made from both ethanol and methanol because they break down cell membranes, the bacteria die, and dissolve quickly (amphiphilic).  If the yield of ethanol from a distillation is around 90+ % its concentration is more than adequate to kill bacteria (CDC says 60%, some now say 90% ethanol is necessary to kill Covid completely).  Most of what is commonly described as terroir in wine cannot exist in spirits unless it is added after initial distillation (not terroir, because it did not come from the land or climate but perhaps in the barrel of an aged spirit).

The question that must be asked, is “How can we discuss or discover a particular terroir in spirits if we have no idea where the grain was grown?”  Unlike wine, the geographic source of spirits grains cannot be precisely known, as most distillers do not grow their own grain and buy from various suppliers, and do not have the advantage of tracking the climate and soil contributions peculiar to a fixed location, as does a specific vineyard belonging to the winemaker.

If terroir in spirits is not understood, recognizable, repeatable, and trackable from its region of origin, what good is it?  Is it really terroir?  What could be the terroir characteristics of vodka?  Would we know the exact growing area of the grain or potato (or other source)?  Could we say that it was characteristic (if we could detect it repeatedly) of all grains from that region?  Will we sit back someday and say with confidence, “I detect the aromas in this vodka to be highly characteristic of potatoes grown on the north side of hill #71 in the Idaho russet potato appellation?”  Ridiculous! Many more questions arise about the definition of terroir than about description.

Terroir in spirits is pushing the envelope of believability and rationale and has not yet been substantiated by science. Terroir has not been definable or detectable in the final distilled products of plums (slivovitz), tangerines (liqueur), lemons (limoncello), agave (tequila), sugar cane (rum), and these sources are chemically more complex than grain, so why would wheat or corn have terroir, what exactly is it, and how would you track it to a specific area with a specific soil, climate, water, etc.?  Scientific proof could change that, but for now, fuhgeddaboudit.

Takeaway:  True terroir exists in wine in the instances that aromas can be traced directly to the soil, practice, or particular climate cycles. Counter to its definition, among amateur tasters, terroir has come to mean any aroma or flavor that can’t be explained. Many more aromas are relegated to “terroir” by those who steadfastly ignore science. The mystique of terroir is misused by marketers who love to embellish and link vineyards to flavor and aromas. Perhaps spirits “experts” love to have another tool to add excitement to their prose. At best, terroir as referred to in wine is an ill-defined, catch-all category, and terroir in spirits cannot be proven to be more than a fantasy.  Look somewhere else for a descriptor of those aromas and flavors whose source hasn’t yet been discovered.  A better definition of the exact aromas, flavors, and chemical compounds ascribed to the term terroir is necessary for accurate evaluation.

 

 

 

About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

 

The post Inside Manska’s Mind: Truth or Myth—Terroir in Spirits appeared first on Chilled Magazine.

Source: Mixology News

Tenjaku Whisky Fizz

By | Mixology News

Our Whiskey Around the World Series continues with Whiskies of Japan.

From October through December, Chilled Media presents our third annual series showcasing the expansive World of Whisk(e)y.

 

By any measure, Japanese whisky has had a remarkable run in the past decade. In just the last ten years the category has gone from beloved by a few in-the-know bartenders and enthusiasts to critical acclaim, soaring prices, and pronounced shortages. However, as in most industries, unexpected challenges also lead to opportunities for innovation and new ventures. Stepping in to meet the demand is Tenjaku, a masterfully blended yet reasonably priced whisky that serves as the perfect introduction to the world of Japanese whisky-making.

 

Our Drink of the Week, Tenjaku Whisky Fizz celebrates Japanese Whisky in our Whiskey Around the World Series.

 

 

 

Tenjaku Whisky Fizz

Whisky Fizz

Ingredients:

  • 1 1/2 oz. Tenjaku Whisky
  • 1 tbs lime juice
  • 2 tbs spice cranberry syrup*
  • Club soda (to top)
  • Rosemary sprig (for garnish)
  • Fresh cranberries (for garnish)

Preparation: Combine ingredients in a highball glass with ice. Stir gently. *Spice cranberry syrup: boil equal parts sugar, water, and cranberries. For every cup of water, add one cinnamon stick and one rosemary sprig. Sit overnight and strain.

 

The post Tenjaku Whisky Fizz appeared first on Chilled Magazine.

Source: Mixology News