Visiting Wolf Point Distilling During the BevFluence Chicago Speakeasy

During our Speakeasy events we try to visit local producers at discovered that Wolf Point Distilling was very close to our content house. Fortunately co-owner Victoria Polvino was working the taproom when we arrived, and thus, we received an excellent overview of the distillery and their expressions.  Regarding this portfolio, we immediately noticed the intricate hand drawn artistry of each label which illustrate the famed stories from Chicago history that inspired each bottle. 

It's name derives from the area formed by the confluence of the North, South, & Main branches of the Chicago River which was "central to the early development of Chicago, from its humble beginnings as a settlement in the late 18th century to its incorporation as a city in 1837.  It was home to the city’s first tavern, theater, trans-river bridge, and much more".  

Wolf Point Distilling specializing in small-batch spirits such as small-batch bourbon, rye whiskey, gin, vodka, and specialty infusions.  We tasted through their entire portfolio forming an appreciation for many of the very unique offerings, like the Everleigh Botanical-Infused Vodka. The spirit is named for the Everleigh Club, a renowned high-class brothel in Chicago from 1900 to 1911, and run by the Everleigh sisters.  It uses a vapor infusion distillation method followed by macerating select botanicals. These botanicals are Elderberry, Orange & Lemon Peel, Chamomile Flower, Angelica Root, Mint, Grains of Paradise, Hibiscus, and Caraway. The recommended cocktail fits perfectly within the BevFluence Effervescence Unleashed program. 

Everleigh Cocktail: A cocktail made with Everleigh Vodka includes 2 oz of vodka, 1.5 teaspoons of simple syrup, and 4 oz of Prosecco. Shake the ingredients in a cocktail shaker filled with ice, then strain into a glass and top with Prosecco. Garnish with lemon peel.

On a similar plane, the Florence Field Gin was inspired by the woman (Florence Lathrop Field) responsible for donating the iconic Chicago Bronze Lions and various significant artworks to the Art Institute of Chicago.  This botanical forward gin is made using a plethora of ingredients -- Juniper Berries, Lemongrass, Coriander, Grains of Paradise, Cardamom, Lemon Peel, Angelica Root, Chamomile Flower, Orris Root, Hibiscus. This is a very pleasant sipping gin that would work with any gin based cocktail. 

The Captain Santa Vapor Infused Moonshine falls within the unique category as the moonshine is infused with vapors of the Christmas season (Cinnamon, Orange Peel, Lemon Peel, Hibiscus Flower, and Pink Peppercorn). The spirit was inspired by the story of Captain Santa, a generous and compassionate ship captain who gave away Christmas trees to those in need in the early 1900s before the vessel was destroyed during a storm in 1912.

The distillery offers two other vodka products, the Jackscrew Vodka and O'Leary’s 1871 Cinnamon-Infused Vodka. The former is named after the effort to actually physically lift Chicago's infrastructure 4 to 14 feet higher in order to create new foundations for a city-wide sewer and storm system.  And I'm sure our readers are familiar with the myth(?) of Catherine O’Leary’s cow, Daisy. The Jackscrew is clean with zero burn while the Cinnamon-Infused Vodka provides a little kick from the spice. 

For whiskey fans, we finally move into the barrel program where the Wolf Point Straight Bourbon Whiskey is a four year singe barrel made from a mash bill of 75% corn, 21% rye, and 4% malted barley. At 92 proof, the experience was improved with a drop or two of water which elevates the vanilla nose as well as the nutmeg and other baking spices on the palate.  The Wolf Point Straight Rye Whiskey is a little higher proof and includes 4% malted barley. This expression offers a warm chewy core with slight black pepper on the tail surrounded by a little earthiness, mint, and clove. 

Open Road Distilling Opens in Reston

We've been trying to make the rounds visiting Mid-Atlantic distilleries and ventured to the closest to us -- Open Road Distilling in the Reston Town Center, Virginia. The establishment is part of a restaurant group and this location fields a tremendous restaurant and bar that is worth visiting just for the entrées. While developing cocktails for their bar and speakeasy-influenced concepts, they decided to develop a range of spirits which lead to the operational distillery, tasting room, and bonded store. Currently they have four expressions: in-house distilled American Vodka and American Gin as well as in-house blended Eagle Eye Rye and Independence Bourbon. 

Eagle Eye Rye ($34.99)
This whiskey is a blend of various casks obtained from distilleries across the U.S. - including MGP. This slightly spicy and approachable whiskey begs for a flask to enjoy in outlawing style.  

Independence Bourbon ($34.99)
The Bourbon is a blend of bourbons sourced from four distilleries within the United States and aged together after blending.  A pleasant firepit sipper with baking spices and soft tannins. 

American Vodka ($19.99)
This spirit begins as corn-based neutral spirit which is combined with pure water and then distilled in their traditional pot still. This is a very suitable vodka for all your bar needs. 

American Gin ($23.99)
This gin is crafted by first soaking botanical herbs (Juniper, Coriander, Angelica, Bitter Orange, Citron) in neutral spirits overnight, then distilled over a slowly increasing heat source . There is a nice balance between the London Dry profile and an American profile where the juniper and citrus are intertwined. 

From District Made to the Amalfi Coast in D.C.'s Ivy City

After a visit to the Franciscan Monastery of the Holy Land in America we decided to visit a couple of distilleries in nearby Ivy City starting with District Made Spirits. For those familiar with the D.C. spirits scene, two weeks ago this distillery was known as One Eight Distilling. But owners, Andy Wood and Alex Lauffer, now want to emphasize, not only their location in Washington D.C., but also their use of regional grains grown in Maryland and Virginia.  I chose a flight of their Core Spirits featuring their Ivy City Gin, Straight Rye Whiskey, and Straight Bourbon Whiskey. 

The Gin uses the District Made Vodka ($30) mash bill of 66% Abruzzi Rye,  28% Corn, and 6% Malted Rye which is then steeped with ten botanicals. These include Appalachian Allspice and Grains of Paradise for aromatics and a lower juniper profile. And from what I can glean, Abruzzi Rye is a cultivar that has higher yields than other rye varieties.  The District Made Ivy City Gin ($35) immediately brought thoughts of Negronis. Interestingly, we decided on purchasing a bottle of the vodka after a sample (1) because we didn't have any at home and (2) it contains noticeable creamy flavor.

The two whiskeys were also quite solid with the District Made Straight Rye Whiskey ($50) containing a little more malted rye than the gin and vodka with a mash bill of 57% Abruzzi Rye, 14% Corn, and 29% Malted Rye. This reminded me of Pennsylvania ryes, not a spice bomb, but reasonable levels of honeyed cinnamon and spice. I slightly preferred this over the District Made Straight Bourbon Whiskey ($50) which has a very unique recipe of 58% Corn, 16% Abruzzi Rye, 12% Malted Rye, 8% Hard Red Winter Wheat,  and 6% Malted Barley. Interestingly, the grains are distilled and aged in two batches, one with higher percentages of winter wheat and the other a higher percentage of rye. The final bottling uses a mixture of the different barrels. 

Our original destination for the day, Don Ciccio & Figli, is located directly across the street from District Made. This distillery has been operating in the District for over ten years, starting in 2012 and moving to the larger location in Ivy City in 2019. Providentially, owner Francesco Amodeo was manning the Bar Sirenis on our arrival and walked us through their history and a 17 Italian Herbal Liqueur and Cordial tasting kit. 

Amodeo was inspired to open the distillery based on a family heritage of distilling liqueurs on the Amalfi Coast. This tradition began in 1883 when Vincenzo Amodeo started creating liqueurs and devising a large collection of recipes.  The Amodeo family crafted these liqueurs up onto World War II when the stills were closed and the recipes locked away in order to rebuild the country. In 1951, Francesco Amodeo's grandfather Francesco, or Don Ciccio, resurrected the family tradition by building a distillery in the hills of Furore, near Positano and Capri. "The liqueurs are reborn, crafted exactly as they had been until 1931". Sadly, in 1980 an earthquake completely destroyed the distillery to rubble and it wasn't until 2012, in America, that the Amodeo family liqueurs were resurrected a second time. 

Today the distillery offers a plethora of herbal liqueurs, cordials, vermouths, spirits, and bottled cocktails. When you visit here some words of advice. (1) Do not order an Aperol Spritz. You will have your hand slapped. Bar Sirenis only serves cocktails using ingredients produced at the distillery. Instead, order an Ambrosia Spritz made using the Ambrosia Aperitivo -- a bittersweet Italian herbal liqueur made with turmeric, blood orange, cantaloupe, carrots and 9 botanicals. (2) Order the tasting tray. This provides a complete overview of their herbal liqueurs and cordials. 

Three of my favorite herbal liqueurs were the Amaro Delle Sirene (1931 recipe), Amaro Don Fernet (1915 recipe), and Cerasum Aperitivo (1906 recipe). They are all dispersed along the bitterness barometer and like all the products they start with 190 proof neutral grain spirits that is then macerated at room temperature with the respective recipe and then proofed down using purified water . The Fernet is made using 25 roots and herb focusing on mint, dark chocolate, ginger and saffron. The amaro then rests for 12 months in 250-liter French oak barrels provided by the Marisa Cuomo Winery on the Amalfi Coast. The Delle Sirene is made using 30 roots and herbs highlighting eucalyptus, ripe fruit and licorice. The amaro is also aged for one year using the same barrels. Finally the Cerasum is based on an infusion of 3 different kinds of cherries, sakura blossoms and 10 selected roots and herbs. We've already used this in a spritz and will be using in a Negroni at a later date - and its also excellent on its own. Saluti.

Les Vergers Lafrance - a Multiforme Cidrerie, Vignoble, Domaine, & Distillateur

Perhaps our favorite craft beverage stop during our Quebec visit was to Les Vergers Lafrance, a multifaceted establishment located just outside of Saint-Joseph-du-Lac. This municipality is surrounded by panoramic mountain views, orchards, and a truly rustic countryside.  LaFrance participates in providing these orchards with their 30 hectares of 13,000 apple trees, 4,000 grape vines, 500 pear trees and 250 plum trees. And the apple trees are distributed among 20 different apple varieties.  Besides les vergers, LaFrance is a cidery, winery, distillery, maple producer, and restaurateurs.

Vignoble Lafrance is composed of more than 4,000 grapevines, particularly all shades of Frontenac  and Sabrevois -- both cold climate grapes bred at the University of Minnesota. LaFrance uses the grapes exclusively for the production of spirits. One of these is their Dandy Gin which is a fruit distillate made from apple, pear and grape eau-de-vie as well as our Marc de Raisins eau-de-vie. The botanicals consist of selected herbs and apple tree flowers from the estate orchards. Need less to say, this gin is quite floral, with less juniper but more citrus. 

The distilling operation started in 2013, when Domaine Lafrance acquired an alembic still made in Bordeaux by the Stupfler family. This family has been producing stills for four generations starting in 1925. Lafrance produces almost a dozen spirits and aperitifs as well as a range of ready to drink cocktails. We also purchased a bottle of the Quartier Lafrance - a Grand Marnier inspired spirit made from 50% Georges-Étienne apple brandy and 50% caramelized orange liqueur. Try to beef up are cocktail options with this surprisingly drier and complex liqueur.

Les Vergers LaFrance is also a purveyor of maple products available in their Sugar Shack. The maple products are made from the syrup from 200 Maple trees that are processed in early Spring during sugar season. 

Despite all these endeavors, the prime focus of the enterprise is cider where they produce close to 20 different cider products. This includes the canned Bio Sparkling Organic Cider and Bio Organic Rosé Cider that complemented the suddenly sunny afternoon picnicking in front of the Boutique. Another easy option was the canned Darragon dit Lafrance sparkling cider. And please try the Rick Special blend #3, an unfiltered sparkling brut cider that was fermented in ice cider barrels.  We didn't sample any of the still ciders, but had to bring home a miniature of the Domaine LaFrance Ice Cider. I would have brought full 375ml bottles of all their ice ciders, but was leery of crossing the border with a weeks worth of cider and beer. These are elegant ice ciders. 

Brandy, Gin and More from Croatia's First Craft Distillery: Brigljević Distillery

On my first day in Zagreb, at the Pink Day Festival, I discovered artisanal Croatian gin through Iguana Gin and quickly learned it was a  rising phenomenon in Hrvatska. Little did I know that ten days later I would be introduced to the man and distillery who started this trend. 

Knowing that I was completely free during my last full day in Croatia, the Zagreb County Tourist Board arranged a visit to the small city of Velika Gorica and the larger Turopolye region just south of Zagreb. This region has a vibrant history and in 1225 the inhabitants of Turopolje were recognized as free noblemen by King Bela IV and were exempted from serving the Town of Zagreb. And on January 7th, 1737 King Karlo III gave the noble municipality of Turopolje the official stamp to create a coat of arms. The coat of arms of all the noble families, wooden architecture, and more local culture and history is on display at the Turopolje Museum.

Fortunately, my prudent and knowledgeable tour guide had more plans for me and had scheduled a visit to the area's only distillery:  Brigljević Distillery.  The craft distillery was founded in 2002 by Miljenko Brigljević and today is one of the oldest distilleries in Croatia. And in 2015, Brigljević decided to create a handcrafted gin which he called Flying Cat Gin. The recipe was based on London Dry Gin and featured juniper berries, fennel seeds, almonds, cinnamon, lemon peel, ginger, mint, and clove. In addition, the family has long ties to Turopolje where the Brigljević family was awarded the noble title in 1524. This family coat of arms is proudly displayed on the labels of the Brigljević liqueurs. 

I was met by Miljenko, his wife, and their daughter Gabriela -- who plans to succeed her father. The focus of this visit was not gin or liqueurs, but brandy -- and all distilled using the family's carport-ready copper pot still.  Miljenko emphasized throughout the tasting that focusing on the spirit's aromatics is the central guide to his craft. Today he and Gabriela also train their palates through regular meetings of a Zagreb whiskey club, but in the past Croatians had little concept or tradition of aged spirits. In general, Croatian Rakija is served fresh and if aged, usually in the bottle or small glass wine fermenters. In order to create a truly world-class aged spirit, Miljenko had to experiment with various oak casks to determine which worked best not only with an individual spirit but also with the local climate (mostly temperatures) as a whole. And they are still experimenting.

Barrelina Apple Brandy First Cask (50%)
This brandy is doubled distilled from local apple cider made from four apple varieties, including Pink Lady and Granny Smith, and aged 18 months in American oak barrels. Distilled in 2017 and bottled in 2020. Very harmonious between the apple aroma and flavors combined with the oak-driven vanilla and honey.. 

Barrelina Apple Brandy Teatro Vaniglia (55.1%)
This brandy is doubled distilled from local apple cider and aged for 24 months in barrique barrels made from American oak by an Italian cooperage. Distilled in 2018 and bottled in 2021. This brandy sizzles with apple aromas and flavors with notes of vanilla throughout. Very smooth at cask strength. 

Barrelina Pear Brandy Quarter Cask  (50%)
The double-distilled perry is aged four years in American oak quarter casks. Distilled in 2018 and bottled in 2022. This is a lengthy brandy with vibrant fruit and slight spices. 

Dark Forest 8-Year Pomace Brandy (44.1%)
This grape brandy was made by double-distilling four varieties of grapes grown in Baranja, Slavonia. The brandy was first aged for two years in a Slavonian oak barrel and then six years in a Bordeaux wine barrel. Distilled in 2013 and bottled in 2021. Expect complexity. Baked raisins and fig on the nose and then earthiness, raisins, honey, and more throughout the long finish. 

I also tasted several upcoming attractions of malt whisky and brandies aged in unique barrel sources such as Laphroaig and Chateau Lafite Rothschild. Innovation and experimentation are continual processes at  Brigljević Distillery.

RTD Cocktails Profile: Post Meridiem

We've learned from the highly successful Rendezvous: An In-depth Look at RTD Cocktails campaign that RTDs come in flavors, percent alcohol, and size. One brand that has stood out despite its diminutive size is Post Meridiem Spirits, a producer from Atlanta, Georgia. Their RTDs are intended to directly correlate to a craft cocktail so each can is 100ml in size and equates to a standard cocktail pour. In addition, these rugged - yet artistic cans - are encased in a steel wall, encouraging their portability for hikes, picnics, beach visits, and foreign travel. Post Meridiem also provides transparency regarding the ingredients - proudly displaying the cocktail recipe directly underneath the cocktail name. And finally, these are not low alcohol crushable RTDs, these are true cocktails with the alcohol content reflecting what would normally be expected in the targeted recipe.

Our influencers received a combination of four cocktails: The Modern Classic Cosmopolitan, The Double Old Fashioned, The Real Lime Juice Margarita, and The London Dry Southside. Their favorites varied but all appreciated the portability, transparency, and quality of each cocktail recipe. Here are some of the Instagram posts from the participants.

DenJenEats

Princess Nohelani

Jessica

Let Her Drink Wine

WineCompass

Old Dominick Distillery & the Memphis Toddy

Not far from Beale Strait resides the first post-prohibition distillery in Memphis: Old Dominick Distillery. The distillery is the culmination of a very successful business started by Italian immigrant Domenico Canale. He arrived in Memphis in 1859 and started by running a fruit cart along the streets of Memphis. In 1866, "Canale formally establishes food wholesaler D. Canale & Co., and sets up operations in a warehouse at 8 Madison St. near Front. Among its offering is a whiskey, sold in ceramic jars and bottles, that Canale named Old Dominick". In 1880, "Canale developed the Dominick Toddy, a bourbon-based cordial with fruity overtones that must have spoken to the former fruit stand operator. It was described as the 'one of which we are the proudest' and its label featured the now iconic Dominicker Rooster." Throughout the 1900s, the business expanded under the leadership of Canale's children and grandchildren. In 1999, after 125 years of continuous operation, D. Canale Food Services is sold. 

In 2013, "following the surprise discovery of an unopened bottle of Old Dominick Toddy from the late 1800s, Chris and Alex Canale decide to reinstate the storied spirit brand started by their great-great-grandfather, Domenico.  They hire Master Distiller Alex Castle and in 2017 the distillery produces its first whiskey -- not far from the location of the original D. Canale & Co. warehouse. 

The distillery provides guided and self-guided tours through several artifacts with the guided tours leading through the barrel room and distillery. We took the self-guided tour and then walked up to the tasting bar where we enjoyed a flight plus a couple new twists to classic cocktails. Overall, the spirits are solid, and with multiple bars and a rooftop seating area - a frequent destination if we lived in Memphis. 

Honeybell Citrus Vodka (80 proof)
The Honeybell Orange is a hybrid of sweet tangerine and bitter grapefruit and Master Distiller Alex Castle feels this is one of her most "inventive and unique" spirits. This is a very smooth vodka, where both aspects of the fruit are truly noticeable.  

Formula No. 10 Gin (95 proof)
An interesting gin that starts with juniper and finishes with licorice. Complex flavors from the eight botanicals: juniper, coriander, angelica root, licorice root, grapefruit peel, chamomile, orris root, and ginger root. 

Huling Station Straight Bourbon (100 proof)
Huling Station was the closest railway station to the D. Canale & Co. warehouse where, in 1866, Domenico Canale’s spirits were shipped throughout the United States.  This is made from a high rye recipe and bottled at 100 proof -- "reminiscent of the spirits offered by Domenico Canale".  There's definitely a bite to this bourbon with spicy notes mixed with the corn and caramel.  

Huling Station Straight Wheat Whiskey (90 proof)
This whiskey is comprised of  83 percent wheat, producing a lighter, more delicate profile.  A very pleasant sipper with stronger grassy characters.  

Memphis Toddy (60 proof)
This is the reverse-engineered spirit that led to the founding of the distillery. Its base is a high-rye bourbon which is then augmented with proprietary and a "carefully-curated array of natural ingredients".  It has an interesting profile, starts with the rye bite but then finishes with a sweet, baking spice finish. 

Famille Naud -- Cognac's Gin, Vodka, & Rum Distillery

In 1989 Jean-Michel Naud established the Distillerie de la Tour and the Famille Naud brand based out of a family distillery that had been repurposed from an old grain mill in 1923. This was the historic Cognac Distillerie Perrier located on the island of Pinthiers where Emile Perrier had crafted original liqueurs for decades. Famille Naud was able to resuscitate five very old traditional 2,500 liter Charente stills to produce a range of Cognacs and soon after to expand to become the first vodka distillery in Charentes. 

A recent Hopwine expo displayed the extent of more expansion as the kit included three cognacs (VS, VSOP & XO), a French still vodka, a distilled Gin, a 15-year-old Ron de Panama, and two Spiced Rum Hidden Loots. It also included two Pineau des Charentes - the special fortified wines of Cognac. All of these products were interesting, well crafted, and excellent representatives of their respective types. 

Cognac NAUD VSOP France - Charente-Maritime 
NAUD VSOP cognac is a blend of Fins Bois, Bons Bois, and Petite Champagne (30%) that is double distilled in traditional small copper pot stills over direct flames then aged for a minimum of 4 years in oak barrels. Before bottling, older Eaux-de-vie (10 to 15 years old) are added to the cognac to add complexity and length.   Expect dried fruit and baking spices on the nose with vanilla and orange added to the palate. 

Cognac NAUD VS France - Charente-Maritime 
NAUD VS cognac is made with a blend of two crus: Bon Bois and Petite Champagne (10%). The latter is aged in new oak casks which convey finesse and structure to the cognac. The Bons Bois imparts notes which are fruity (peach, pear) and floral (vine flower). The Eaux-de-vie is double distilled in traditional small copper pot stills and is aged separately, for a minimum of 2 years in small oak casks of 350 and 400L. The cognac is then aged a third year in larger casks in order to harmonize the flavors. Expect a more toasted profile with honey, vanilla, and peaches.

Cognac NAUD XO France - Charente-Maritime
The NAUD XO cognac is made with a blend of Petite Champagne, Grande Champagne and Fins Bois. Grande Champagne is the most prestigious cru in the Cognac region and is noted for the limestone where the vines are planted. This "conveys an incredible palette of flavors to NAUD XO cognac, where one can perceive the famous note of 'Rancio' (walnut, forest) so typical of extra old Cognacs".  The youngest Eaux-de-vie within the NAUD XO cognac has been aged between 10 and 12 years. Older Eaux-de-vie (35 to 40 years old) is added before bottling to add even more complexity. Earthy, yet smooth with candied orange and baking spices, tobacco, and leather. 

French Vodka NAUD France - Charente-Maritime 
The NAUD Vodka is produced by fermenting French winter wheat that was grown northeast of Paris which is then distilled five times in a column still and then a sixth time in a typical Charentais copper pot still.  Before bottling it is cut to proof using estate spring water that was naturally filtered through limestone grounds. The result is a deeply textured and incredible smooth vodka with no burn. 

Distilled Gin NAUD France - Charente-Maritime
The NAUD Distilled Gin is produced using 12 botanicals which are first infused into the mash for 7-10 days and then distilled in a “vapor bain-marie” in small traditional copper pots stills.  This is a complex gin, exploding with citrus, floral elements, tea, and spices before the juniper finally arrives at the finish. 

Ron Naud Panamá 15 y.o Panama - Arco Seco
This Extra Old Rum is the result of a collaboration between Panamanian and Charentais Master Distillers united by Pierre Naud. The sugar cane was grown on the Peninsula de Azuero (Arco Seco), distilled, and then aged in American oak casks.  A very complex rum with sweet honey, nuts, and vanilla.  

Spiced Rum - Hidden Loot Original Panama - Arco Seco
This rum starts is distilled from molasses where the sugar cane was harvested from the Arco Seco region of Panama and then aged in Bourbon casks. Vanilla and sweet bananas are dominant with some honeyed nuts. 

Spiced Rum - Hidden Loot Dark Reserve Panama - Arco Seco
This rum starts as a 2-year-old rum distilled from molasses in a column still where the sugar cane was harvested from the Arco Seco region of Panama. Then ten fruits and spices are added such as both sweet and bitter orange, coconut, vanilla, nutmeg, cinnamon, and bird chili pepper. The oranges are most prevalent followed by some toasted coconut and vanilla. 

Pineau des Charentes - Reserve Or France - Charente-Maritime
Pinthiers Pineau des Charentes pays tribute to the distillery's ancestor, Emile Perrier, and is a 5 year cask aged blend of Cognac and grape juice ( Ugni blanc, Colombard, Sauvignon Blanc, Sémillon). This is an amazing fortified wine, dense with a floral nose, dried apricots, honey, candied fruits and nuts, and some baking spices. 

Pineau des Charentes - Reserve Rubis France - Charente-Maritime
Pinthiers Pineau des Charentes pays tribute to the distillery's ancestor, Emile Perrier, and is a 5-year cask-aged blend of Cognac and grape juice ( Merlot, Cabernet Sauvignon). Another wonderful fortified wine marrying flavors of black fruit and cocoa with nuts and dried fruits. 

Thirsty for Small-Batch & Local Spirits with the Kozuba & Sons Distillery Quince Cordial

Throughout the American experience, there have been hundreds - perhaps thousands - of individuals immigrating to this country who then opened a brewery, distillery, or planted vines corresponding to the practices in their home countries. But how many have literally migrated the complete operation from their home country to the United States? That's what occurred with Florida's Kozuba & Sons Distillery where Zbigniew Kozuba and his sons Matthias and Jacob moved their Polish distillery from Jablonka to St. Petersburg. 

During the latter part of the 2000s, the Kozuba family opened the distillery in order to fulfill escalating requests for cordials that Zbigniew had starting infusing in retirement from a biochemist career. Soon they augmented their portfolio with vodka distilled from a  hybrid copper still and became the " first family-owned and operated micro-distillery in post-war Poland".   In 2012 they started distilling the first Polish single malt whiskey along with other experimental whiskeys but eventually discovered that "Poland’s highly monopolized industry did not have room for a small, family-operated craft operation". 

They then decided to move to a country "thirsty for small-batch, local spirits" and the most logical choice was the United States and St. Petersburg’s Grand Central District. In 2014, they migrated their operation to the Sunshine State including two hybrid copper stills, both hand-made by Arnold Holstein in Germany. One still is dedicated to vodka production, and the other to whiskey production. 

During our recent trip to the area for a brewery - baseball tour, I quickly ran into the distillery in order to purchase and bring home their Quince Cordial ($20, 32.5%  abv,  375ml). I have been a consumer of Serbian Quince brandies for a number of years and have noticed generally tropical aromas and pear flavors. Quince is a pome fruit, related to apples and pears, that when ripe is bright yellow and looks like a fuzzy, short-necked pear. As a raw fruit, it is too sour and astringent to eat so is most often used in jams, cakes, and rakija. The Kozuba & Sons Quince Cordial is made macerating whole quince fruits and then aging for several years.  No preservatives, artificial colors, or flavors are used in the production process. 

Drinking neat, the Quince Cordial shows excellent dense fruit, both quince and fig;  but the syrupy texture begs for a cocktail. I found The Quinclet online and it packs a wallop but my favorite use was a recommendation by Keli Rivers when discussing her book, Negroni: More than 30 Classic and Modern Recipes for Italy's Iconic Cocktail. She likes to order a cider, take a large swig and then top off with Campari. I replicated with the cordial and it works by augmenting the refreshing apple flavors with denser pomme fruit. Na Zdrowie!

The Quinclet

The quince gives the finished article a more rounded flavor than a straight gimlet, however, the lime juice and bitters lend a pleasing bite to the finish.

Ingredients & Equipment:

40ml Dry Gin
20ml Quince Cordial
20ml Lime juice
Liberal dash, Angostura Bitters
Lime zest, to garnish
Cocktail shaker
Ice
Martini glass, chilled

Procedure:
Pour a couple of drops of bitters into the martini glass.
Give the gin, cordial, and lemon juice a jolt in a shaker with a couple of ice cubes.
Strain into the martini glass and garnish with a strip of lime zest.
Sit down before drinking!

BevFluence Cocktail Book Program 2021 - Negroni: More than 30 Classic and Modern Recipes for Italy's Iconic Cocktail

This spring, BevFluence has partnered with Ryland Peters & Small and CICO Books to review several Cocktail books starting with Negroni, More than 30 classic and modern recipes for Italy's iconic cocktail ($12) by David T. Smith and  Keli Rivers. My bar setup was void of each of the three central ingredients (Campari, gin, and vermouth) so I decided to go local as much as possible - obviously excluding the Campari. This Italian liqueur was created by Gaspare Campari in 1860 as a bitter aperitif made from various herbs, fruits, and spices. 

For the gin, I went with the excellent Joseph A. Magnus & Co Vigilant District Dry Gin ($35) that I first sampled at their Washington, D.C. distillery. This is a London-style dry gin that should be a decent alternative to the English gins. For vermouth, I learned that Mt. Defiance Distillery in Loudoun County Virginia produces a Sweet Vermouth ($19, 350ml).  This fortified wine starts at the Mt. Defiance Apple Brandy that is flavored with herbs and spices and blended with barrel-aged brandy, Vidal Blanc wine, local honey, and caramel syrup. 

The perfect place to start is with The Classic, just equal parts of all three ingredients. In this scenario, the bitter orange of the Campari takes center stage with the vermouth providing a slight balance with sweet flavors.  The gin was a little lost with this palate. 

I favored another recipe called Run Free & Naked which puts The Classic ingredients into an ice-filled and salt-rimmed pint glass. Then fill the remaining glass with sparkling hard cider. I choose the Corcoran Vineyards and Cidery PoPo Peach. This was an eye-opener and will be a summer favorite. 

The next recipe came from the Experimental Negroni section and is the Oaxacan which replaces the gin with mezcal in the Classic recipe. I had the Mezcal El Silencio Espadín available and this substitution seemed to elevate the Campari even more while also providing a smokey trail. Good for a change of pace.

Check back as we will up updating this post with more cocktail experiences as we leaf through the book. Cheers. 

Another non-traditional Negroni we enjoyed was the Kingston Negroni which is the Classic above with the gin replaced with rum. We used the Pilar Key West Rum and this combination provides a little smoothness and toastiness.

The Stout & Steadfast piqued our interest - as well as a seminar discussion - so we created this cocktail using equal parts from the Classic recipe - using Aviation American Gin.  The recipe calls for filling the remaining half-pint class with Guiness, but I used the Center of the Universe Donny Coffee Brown Ale. The Campari bitters start off the race, but the coffee and dry malt catch up and lead to a smooth relaxing finish. Actually liked the cocktail more than the beer on its own. 

We were waiting for warmer weather to make the Negroni Float, but couldn't wait. The recipe calls for smaller amounts of the Classic added with ice to a large glass. Then add a scoop of vanilla ice cream and slowly fill with cola or as in our case, Kutztown Sarsaparilla. Top with whipped cream and let the cola and ice cream integrate into the cocktail, then sip with a straw. The Negroni takes a back seat and I love our choice of Sarsaparilla which blends in nicely with the Campari. A worthy dessert. 

Cross Pollinated Rye Whiskeys from Shmidt Spirits

While driving through my old college quarters I noticed a new distillery in the area, Shmidt Spirits -- located just north of College Park in Beltsville Maryland.  The venture was started by two fellow Terp graduates Arthur Shmidt (President) and Brian Roan (Master Distiller), with Brian available on my visit to discuss the distillery.  They chose Beltsville after not being able to find a suitable location closer to the University and here they distill unique and innovative spirits.

Currently, they offer three spirits, all finished in a cross-pollinating wine or spirits cask. Their Viridian Gin is infused with oranges and lavender with a non-toxic dose of juniper and then finished in a rye whiskey cask. The result is a smooth and approachable gin - flavorful and not overbearing. The Silver Rye Whiskey contains 15% winter wheat in the mash which helps soften the sharp rye. The whiskey is aged for four days in a charred oak barrel and then finished in a chardonnay cask for three days -- further mellowing the spirit to almost zero burn. Expect an oaked chardonnay character -- green apples and butter -- which merge seamlessly with the smooth rye flavor. Their final offering is the Cobalt Rye Whiskey contains the same mash bill as the Silver but is finished in a cask that once housed rum agricole. It is very smooth, almost too lenient on the rye for those who expect a little jolt from rye.  If you find yourself in the College Park area, theCompass Craft Beverage Finder will guide you to this highly recommended establishment. Cheers.

#BevFluenceExperience Denver: Golden Moon Distillery

One of the first tours of BevFluence's Denver Experience was to Golden Colorado and the Golden Moon Distillery. For good reason. The Distillery had just been awarded the American Distilling Institute’s 2019 Distillery of the Year Award and the ten+-year-old distillery offers a rather rare and remarkable range of spirits. In fact, founders Stephen Gould and Karen Knight opened the distillery in order to recreate lost recipes -- particularly those from the late 1700s to the early 1900s. Gould's research library of ancient distilling methods dates back to the 1500s, but in order to be as authentic as possible, Gould scours the globe for antique stills. Presently they use four in the distilling process -- all dating from the early to mid-1900s. Although in order to scale up production, they contracted for larger and more modern stills but manufactured specifically to replicate the design of these antiques.

A dozen spirits and a smiling tasting room manager (Kayla) greeted us on arrival and we immediately dove into samples.  Two facts became immediately clear; first that Golden Moon produces high-quality spirits and second, there is a nice cross-pollination between Colorado craft beverage industries. The latter is evident by the Golden Moon Apple Jack ($56) and Golden Moon Grappa ($56). The Apple Jack starts with Colorado-grown apples that Denver's Stem Ciders crushes and during fermentation, the cider is transferred to the distillery where it is soon distilled, then lightly oak-aged and bottled.  This is a voluminous cider - full of apple funky apple flavor and a smooth - slight burn.

Even more intriguing and adding to the cross-pollination is their line of grappas produced from grape must from BookCliff Vineyard.  Each year brings not only a new vintage but also a different grape variety and in this case, we sampled three versions: a Riesling, Viognier, and a Chardonnay.  The final version was the clear preference. It provided a fuller profile both in body and fruit flavors with a more wine sensation. I'm sipping a glass as I type.

The other spirit I purchased was the Golden Moon Kümmel ($32)  - a spirit initially developed by assistant distiller Robbie Cunningham based on a Scottish recipe. The base alcohol is flavored with caraway and fennel and on its own is an interesting spirit. But Kayla, who is also the bar manager at the Golden Moon Speakeasy, recommended this as an alternative to vodka in a Bloody Mary. As fate intervenes, two of our party had already ventured to The Real Dill, Denver's source for pickles and bloody mary mix. Kayla was correct. We started with the Real Dill Bloody Mary mix and rimming spice, then the Golden Moon Kümmel, a dash of Celery Horseradish or Smoked Salt and Pepper bitters from Monarch Bitters and topped with a Real Dill Habanero Pickle. Great success.

In addition to the Kümmel, Golden Moon produces several other unique spirits and liqueurs. One is an aperitif resurrected in stature, the REDUX Absinthe ($86) where just water, and not sugar, brings out the milky and cloudy character. A sure sign of quality. The Golden Moon Crème de Violette ($32), Golden Moon Dry Curacao ($32), and Golden Moon Ex Gratia ($56) are liqueurs worth sampling neat and mixologists can envision imaginative cocktails. However, be aware of sampling the Golden Moon Amer dit Picon ($56) neat. It is based on the original recipes and ingredients used by "legendary distiller Gaetan Picon to create his amer (bitters) in the 1830’s". And it is bitter, very bitter. Get the Picon Punch ready for this one.

Follow #BevFluenceExperience on social media to read future posts on the Golden Moon Gin ($46), Port Cask Reserve Gin ($86), Golden Moon Colorado Single Malt Whiskey ($110), Gun Fighter American Rye - Double Cask Whiskey ($34), and Gun Fighter American Bourbon - Double Cask Whiskey ($34). Cheers.