Nationals Park Craft Beverage Tour

I noticed that the Nationals had a Josiah Gray bobblehead promotion and thought that was a good incentive to attend a game and while I'm there visit the several craft beverage establishments that surround the stadium. As the Nationals continue to improve, I see myself attending both more games and taking more trips to these breweries.

Valor Brewpub
I started the Nationals Park craft beverage tour by taking the Metro to Union Market and walking in the stadium's direction to Valor Brewpub. This brewery is located across the street from the Marine Barracks and thus honors this military tradition. I enjoyed a flight consisting of the Chief Smoke Rauchbier, Czeck Pivo, Barracks Row Lager, and Pollywog Porter. If you love chocolate Porters, like me, you will enjoy this one. The Rauchbier was a nice compliment to the Porter and the two lagers, very refreshing and flavorful. Solid beers.

Bluejack Brewery
Bluejack Brewery has consistently been a favorite location near Nats Park and before today's game, I was able to get a seat at the bar to enjoy a pint of the Love Cats German Pilsner.  Just a fantastic beer. I also heard that their distribution is expanding both within the DMV area but also to Atlanta. Will seek them out during our Nats-Braves road trip in June. 

District Winery
District Winery is just a block south of BlueJacket Brewery and right on the Anacostia River. This winery-restaurant produces wine from grapes sourced throughout the world with my favorite being the refreshingly acidic Riesling from grapes grown in the Finger Lakes. Another wine to try is the Chenin Blanc from the Clarksburg AVA in California.

 Solace Navy Yard Outpost
Our last stop on this short Nationals pregame tour was to the relatively new Solace Navy Yard Outpost, literally just across Potomac Avenue from the stadium and a short walk from District Winery along the boardwalk. We are big fans of Solace and frequent visitors to their Falls Church Outpost and I had to douse the desire to order my go-to Artificial Light German Pilsner. Instead, I chose the Vibrant Light Gose, a slightly sour and tart melding of blackberries and raspberries. Weather permitting, I recommend sipping outside while watching the sailboats on the Anacostia.

Atlas Brew Works
As soon as I entered the stadium, the Nationals announced that the game was under a rain delay, and looking at the forecast and talking to ushers -- we could expect a two-hour delay. Having the bobblehead in hand, I decided to spend this time at the Atlas Brew Works Half Street location in front of the stadium. Although the brewery was packed, I was able to find a corner and stay on theme with the Ballpark Pilsner.  This might be my first stop next game. Cheers.

Herbal Liqueurs: Zwack Unicum Szilva

In 1790, Habsburg ruler Joseph II had a bout of indigestion, and asked Dr. József Zwack, royal physician to the Imperial Court, for a remedy. Dr. Zwack offered the Holy Roman Emperor a sip of an herbal digestive and which Joseph II responded, "Das ist ein Unikum!" ("This is unique!")

Fifty years after this encounter with Joseph II, József Zwack founded the J Zwack & Co., and the first herb liqueur made under the name “Unicum” and using the same recipe occurred on May 22, 1883. The round bottle contained the recognizable red circle and gold cross on its belly implying its medicinal value.  As demand increased son Lajos moved the distillery to its present location in 1892. By 1926, Zwack Lajos’s sons, Béla Zwack and János Zwack had both joined the Company. 

During WWII, Budapest was one of the most bombed cities in Europe, and the distillery was completely destroyed. After the war, during which the family lived in a cellar with two unexploded bombs over their heads, János and Béla, completely rebuilt the factory using the most modern technology available at the time. When, in 1948, the firm was finally ready to resume production at pre-war levels, the newly instated Communist government confiscated everything the family possessed with no compensation and "the world as I knew it", to quote Péter Zwack, János's son, "came to an end". János fled to the West with the Unicum recipe in his breast pocket, having bribed the Russian drivers to take him across the border. Béla chose to remain in Hungary and was deported, together with thousands of other "class enemies", to eke out an existence on the Great Hungarian Plain. Péter Zwack took a train to the Yugoslav border and then walked his way to Trieste where, with an overwhelming surge of joy and relief, he saw the British fleet at anchor in the bay.

When János Zwack arrived in the United States he discovered that the Communist State-run company was still exporting products to the USA under the Zwack name. He filed a court case against the importers and the government to retain the right to his family trademarks. In the end, he succeeded: in a precedent-setting ruling the State-run company was no longer allowed to use the name Unicum or Zwack in the West. 

In 1988, Péter Zwack returned to Hungary and then, together with his partner, Emil Underberg of the German spirits dynasty, formed Péter Zwack und Consorten AG and later they entered into a joint venture with the State-run distillery. Four years later they founded Zwack Unicum Plc. after submitting a successful bid during the privatization process and were thus able to buy back the enterprise from the State.  

I recently received Zwack Unicum Szilva as a gift along with the traditional Zwack Unicum. It's nice to do a comparative tasting. The Unicum Plum is made from the distillation and maceration of over 40 herbs and spices -- just like the traditional Unicum. Then dried plums are matured with the Unicom in used oak barrels.  The result is a milder liqueur than the traditional, slightly sweeter and savory, and with an easier, but lasting, finish. Excellent.

A Craft Beverage Road Trip along Route 340 in the Shenandoah Valley

On a trip home from Waynesboro, I decided to ditch the tractor-trailer-laden Route 81 and ventured north on the more peaceful and bucolic Route 340.  This allowed me to follow portions of both the Shenandoah Beerwerks Trail and the Shenandoah Spirits Trail while passing through the towns of Elkton, Shenandoah, and Luray. In total, I stopped at eight establishments, most for the first time, and returned home with enough beverages to carry me through the rest of the month. 

Basic City Beer Company
The Shenandoah Beerwerks Trail runs from the Harrisonburg area south to Lexington and Rockbridge County. Waynesboro is basically halfway between the two borders and is home to a favorite brewery Basic City Beer Co. and #thecompasscbf stop number 45. The brewery is housed in the former Virginia Metalcrafters building and is a destination itself with pizza and various arcade games (shuffleboard, pinball, etc), plus a large selection of beer. I usually stock up on two staples the Our Daily Pils German Pilsner and whatever Grin's Casket is available. On this visit, it was the Cherry Quad aged in Heaven Hill bourbon barrels with almonds. Can't wait to open during a firepit night.

Elkton Brewing Company
Remaining on the Shenandoah Beerwerks Trail, we headed north on Rt 340 to Elkton -- a small town situated between Massanutten Mountain and Skyline Drive -- and settled by German and Scots-Irish immigrants similar to the founders of Elkton Brewing (#thecompasscbf stop number 46). The Napotnik family opened the brewery in a building originally built in 1890 to house the Elkton Milling Company. They brew a large array of beers and had 14 on tap on our arrival. Our flight consisted of the Nekid Crik Kolsch, Blonde Bear Blonde Ale, Uncommon Elk California Common, and the BoysenTuley Pie Boysenberry + Graham Cracker + Vanilla GOSE / Sour. I can't imagine the thought process of Colonel Gos Tuley, who was responsible for killing the last known indigenous Virginia Elk in 1855. The Uncommon Elk was the favorite and worked well with the Bayou Gumbo available at the food truck.

Chateau Virginia
After leaving Elkton Brewing I noticed a Winery sign a block away and stopped to discover Chateau Virginia - a new Virginia winery that officially just opened in April. The winery is producing wine from Shenandoah grapes that hopefully will be available in the near future. Winemaker and founder Andrew Starkey studied and worked for two years in Champagne specifically at Crezancy. Andrew's sister Amanda is the resident sommelier. She also studied in France and was the sommelier at Pippen Hill Winery and The Inn at Little Washington. The winery also offers a wide selection of wines from around the world starting close to home with Williamsburg Winery but also with a special emphasis on Bordeaux, Beaujolais, Piemonte Italy, and Mendoza.

Wisteria Farm and Vineyard
From Elkton, we continued North on Rt 340 towards Luray, diverging onto Business 340 and Wisteria Farm and Vineyard. The farm is situated in the Page Valley enclosed by the Massenutten range to the west and Skyline Drive to the east and still within the Shenandoah Valley proper. And is fully part of the Shenandoah Spirits Trail. Not only do they produce wine from their estate grapes, but have a small flock of natural-colored Romney sheep as well as free-roaming chickens. I indulged in a flight consisting of the dry Seyval ($21), Persephone dry rose ($24), Chambourcin ($24), and Ashtaroot Petnat ($23). The Seyval was rather satisfying and I purchased a bottle of the Persephone primarily because of its unique flavor profile where the blend includes some Norton.

River Hill Wine and Spirits
This was our second visit to River Hill Wine and Spirits, the first precipitated after purchasing a bottle of their Corn Whiskey and Bourbon at an ABC store. This is a very small operation, located just minutes outside of Luray. On this visit, I discovered they just released a Rye Whiskey -- aged 12 months in oak. It's quite different from the spicier versions coming out of Kentucky - grassy and earthy, with a little chalk, dark chocolate, and licorice. Loads of flavors.

Blue Shepherd Spirits
We reached a milestone last weekend, visiting our 50th craft beverage establishment in 2023. This was Blue Shepherd Spirits, a distillery that opened in August 2022, very close to the caverns. Their three main spirits are vodka, gin, and rum with the mash for the first two based on local corn and sugar. The New World Gin has a citrus profile that is complimented by the juniper. The Dog Days of Summer Rum (90 proof) is distilled using both molasses and cane juice and infused with various spices. Not overly spiced however and has a nice balance with the traditional rum flavor. We purchased a bottle to use with our iiCiNG Pina Colada flavoring. Unfortunately, we couldn't purchase a bottle of our favorite spirit, their 6-month-aged Whiskey because of limited production. This is a complex whiskey made from a 70% corn, 20% rye, and 10% malted barley mash. Plenty of vanilla, caramel, honey, and a little rye spice.

Hawksbill Brewing Co.
Our final stop in downtown Luray was Hawksbill Brewing Co., a six-year-old brewery that specifically targets using Page County grown ingredients. This was a bustling brewery with lots of beer drinkers with their dogs enjoying an interesting array of beer. My flight consisted of The Haymaker Cream Ale (a few cans came home with us), Bearfence Black Lager, Farmer's Brown Ale, and the Brown Cow Nitro Stout. Solid beers.

Castle Vineyards
It was appropriate that we started our trip in Waynesboro -- not far from Fishersville and Barren Ridge Vineyards -- and ended it at Castle Vineyards, a satellite tasting room for that winery. Actually, it's a joint venture between the descendants of Ralph Castle Davis (thus Castle Vineyards), a local businessman and farmer. R. Steven Davis (Uncle) and Jeremy A. McCoy (nephew) planted Viognier within their working cattle farm and partnered with Barren Ridge to host their wines surrounded by excellent views of the Shenandoah Valley and Blie Ridge Mountains. After a tasting of most of their portfolio, we returned home with our three favorites starting with the delicious 2020 Cabernet Franc. Two white blends also caught our fancy, first, the 2021 Harmony blends Petit Manseng, Viognier, Vidal Blanc, Chardonnay, and Sauvignon Blanc. Imagine the aroma in that bottle. Second was the 2021 Tinkling Spring, a blend of Riesling, Traminette, and Vidal -- more strong aromas and tropical fruit and saline.

Grape Spotlight: Etyek-Buda Szentesi Tihany Kék

Since I purchased six Szentesi Pince wines from the Taste Hungary wine club Szentesi’s Grapes from the Past shipment we will be moving rapidly from Kadarka to the other forgotten Hungarian grape varieties -- repeating many of the same geographic and winery information.

The Etyek-Buda PDO has many unique characteristics regarding Hungarian wine regions. It is very small (1,652 hectares of vineyards) and the closest to Budapest -- located just over the Buda Hills and extending southwest to Lake Velence (Hungary’s second largest lake) near the former royal city Szekesfehervar and southwest to the slopes of the Gerecse hills.  The climate here is influenced not by one, but by three geographical features; the Alfold plains to the south, Lake Balaton to the west, and the mountain winds from the Carpathians to the north. These winds help make this one of the coldest climate regions in Hungary with an average temperature of 9.5° to 10.5° C (49° to 51° F).  The soils are predominately limestone and these rolling hills have historically been planted with international varieties used in sparkling wine production: Pinot Noir, Chardonnay, and Sauvignon Blanc. Yes, even Sauvignon Blanc is used to produce Asti-like sparklers. Törley, Hungary’s largest sparkling wine producer, has been producing sparkling wine from Etyek-Buda grapes since 1882.  

Szentesi Pince is another producer utilizing grapes from this area and more importantly, József Szentesi has been instrumental in re-introducing older grape varieties lost during the phylloxera scourge in the late 19th century back to the region. In 1988, "after studying 19th-century viticultural and oenological works, he decided to plant 10 forgotten white and blue grape varieties. He requested canes from the Viticulture and Wine Research Institute of the University of Pécs and began propagating and planting the varieties around Lake Velence".  Today this endeavor has expanded to 30 grape varieties planted on 14 hectares of vines. According to the winery, and common sense suggests, that "experimenting with nearly 30 varieties is extremely challenging since in each vintage you have to hit the right harvest time exactly thirty times, you have to process thirty distinct grapes, and you have to deal with thirty different wines separately".

Tihany Kék is one of these forgotten grapes and according to Taste Hungary, "there is, perhaps, just one other winemaker in Hungary (which means, also, in the whole world), who grows the Tihany Kék variety. Of all the ancient Hungarian grape varieties that winemaker József Szentesi has resurrected, this is one of the most exciting. Tihany Kék once was amongst the most popular varieties in Hungary, until phylloxera hit in the late 1800s and caused many varieties to disappear. Szentesi has given this variety a chance to survive, after planting vines from cuttings he discovered in a research institute." Tihanyi Kék is a mid-ripening variety, which makes a light wine with good structure. It has a unique spiciness and is not comparable to any other grape.

The Szentesi Tihany Kék 2020 ($29.90) is from vines that Szentesi planted in 1988, on soil that is partly volcanic, with loess, granite, limestone, andesite, and quartz. It is also produced using natural fermentation, 4 months of oak aging, and bottled unfiltered.   This is a light-bodied wine, full of red fruit flavors combined with an interesting mixture of spices and vegetal features. I totally catch the slight Worcester sauce finish. 

Grape Spotlight: Etyek-Buda Szentesi Laska

Since I purchased six Szentesi Pince wines from the Taste Hungary wine club Szentesi’s Grapes from the Past shipment we will be moving rapidly from Kadarka to the other forgotten Hungarian grape varieties -- repeating many of the same geographic and winery information.

The Etyek-Buda PDO has many unique characteristics regarding Hungarian wine regions. It is very small (1,652 hectares of vineyards) and the closest to Budapest -- located just over the Buda Hills and extending southwest to Lake Velence (Hungary’s second largest lake) near the former royal city Szekesfehervar and southwest to the slopes of the Gerecse hills.  The climate here is influenced not by one, but by three geographical features; the Alfold plains to the south, Lake Balaton to the west, and the mountain winds from the Carpathians to the north. These winds help make this one of the coldest climate regions in Hungary with an average temperature of 9.5° to 10.5° C (49° to 51° F).  The soils are predominately limestone and these rolling hills have historically been planted with international varieties used in sparkling wine production: Pinot Noir, Chardonnay, and Sauvignon Blanc. Yes, even Sauvignon Blanc is used to produce Asti-like sparklers. Törley, Hungary’s largest sparkling wine producer, has been producing sparkling wine from Etyek-Buda grapes since 1882.  

Szentesi Pince is another producer utilizing grapes from this area and more importantly, József Szentesi has been instrumental in re-introducing older grape varieties lost during the phylloxera scourge in the late 19th century back to the region. In 1988, "after studying 19th-century viticultural and oenological works, he decided to plant 10 forgotten white and blue grape varieties. He requested canes from the Viticulture and Wine Research Institute of the University of Pécs and began propagating and planting the varieties around Lake Velence".  Today this endeavor has expanded to 30 grape varieties planted on 14 hectares of vines. According to the winery, and common sense suggests, that "experimenting with nearly 30 varieties is extremely challenging since in each vintage you have to hit the right harvest time exactly thirty times, you have to process thirty distinct grapes, and you have to deal with thirty different wines separately".

Laska is one of these forgotten grapes and according to Taste Hungary, "used to be amongst the most popular varieties in Hungary. But then phylloxera invaded in the late 1800s and changed the landscape of Hungarian (and European) wine. Many old Hungarian varieties died out and were not replanted. Only 10 Laska vines survived, which Szentesi discovered at the wine research institute in Pécs and planted in his vineyard". In the vineyard, Laska is late-ripening and compressed into small bunches. Grape growers must control yields to ensure full ripening. 

The Szentesi Laska 2020 ($29.90) is produced using natural fermentation, 14 months of oak aging, and bottled unfiltered.   This is a very intriguing wine; fruit-forward and medium-bodied carrying red fruits such as cranberries, cherries, and raspberries. The landing is rather soft with white pepper, approachable tannins, and lingering acidity.  Try after a short chill. And too bad the seasons are off - this would work at Thanksgiving with turkey and cranberry sauce. 

Grape Spotlight: Etyek-Buda Szentesi Kadarka

The Etyek-Buda PDO has many unique characteristics regarding Hungarian wine regions. It is very small (1,652 hectares of vineyards) and the closest to Budapest -- located just over the Buda Hills and extending southwest to Lake Velence (Hungary’s second largest lake) near the former royal city Szekesfehervar and southwest to the slopes of the Gerecse hills.  The climate here is influenced not by one, but by three geographical features; the Alfold plains to the south, Lake Balaton to the west, and the mountain winds from the Carpathians to the north. These winds help make this one of the coldest climate regions in Hungary with an average temperature of 9.5° to 10.5° C (49° to 51° F).  The soils are predominately limestone and these rolling hills have historically been planted with international varieties used in sparkling wine production: Pinot Noir, Chardonnay, and Sauvignon Blanc. Yes, even Sauvignon Blanc is used to produce Asti-like sparklers. Törley, Hungary’s largest sparkling wine producer, has been producing sparkling wine from Etyek-Buda grapes since 1882.  

Szentesi Pince is another producer utilizing grapes from this area and more importantly, József Szentesi has been instrumental in re-introducing older grape varieties lost during the phylloxera scourge in the late 19th century back to the region. In 1988, "after studying 19th-century viticultural and oenological works, he decided to plant 10 forgotten white and blue grape varieties. He requested canes from the Viticulture and Wine Research Institute of the University of Pécs and began propagating and planting the varieties around Lake Velence".  Today this endeavor has expanded to 30 grape varieties planted on 14 hectares of vines. According to the winery, and common sense suggests, that "experimenting with nearly 30 varieties is extremely challenging since in each vintage you have to hit the right harvest time exactly thirty times, you have to process thirty distinct grapes, and you have to deal with thirty different wines separately".

That being said, although the planting of Kadarka declined after the phylloxera epidemic, it is still grown in many parts of Hungary and remains a beloved and historically popular grape variety. The grape is temperamental and susceptible to grey rot difficult to fully ripen. It was most likely introduced to Hungary from the Balkans and is best known as one of the components of the Eger region's Bull's Blood blend.  From Eger, Kadarka wine can be dark, relatively tannic, and weighty. Not so from Etyek-Buda. 

I purchased the Szentesi Kadarka 2020 ($27.90) through the Taste Hungary wine club and their shipment of  Szentesi’s Grapes from the Past. This Kadarka is from old clone vines from the Nadap vineyard planted in 1988. József's low intervention approach meant a natural fermentation and after one year of aging in neutral oak, bottled unfiltered.   The result is an elegant light to medium-bodied wine with crisp red fruit, gentle and approachable tannins, and fresh acidity. 

Grape Spotlight: IGP Peninsula de Setúbal Castelão from Casa Ermelinda Freitas

I'm not sure how I came to obtain this 2021 Vinho Regional Peninsula de Setúbal Vinha Da Fonte Reserva from Casa Ermelinda Freitas but seeing it in the cellar reminded me of our past trip to Portugal and exploring the areas surrounding Lisbon. This is a large, one-hundred-year-old family winery, currently led by Leanor Freitas, where 60% of their vineyards are dedicated to the Castelão variety. This is a dark-skinned grape that is especially suited for the sandy soils along Portugal's southern coast which includes the Setúbal Peninsula across the Tejo estuary.  The climate in Setúbal is distinctly Mediterranean with hot, dry summers and a majority of rainfall concentrated into the mild, winter months.  This sandy soil is rich in moisture which, along with the surrounding river and ocean breezes, refreshes and rejuvenates the vines during the dry summers. 

Leanor Freitas is the 4th generation female to oversee the company. "The winery was established in 1920 by Leonilde Freitas, continued by his granddaughter, Germana Freitas, and later by his great-granddaughter, Ermelinda Freitas, to whom Casa Ermelinda Freitas owes its name. With the premature death of her husband, Manuel João de Freitas, Ermelinda Freitas continued to manage the company with her only daughter, Leonor Freitas".

The vineyards of Casa Ermelinda Freitas are located in Fernando Pó of ​​the Palmela* region and began as 60 ha of only two varieties: Castelão and Fernão Pires.  Leonor Freitas introduced a range of new varieties, such as Trincadeira, Touriga Nacional, Aragonês, Syrah, and Alicante Bouschet, so that today, the winery farms 550 hectares of vineyards of 30 different grape varieties. 

The 2021 Vinho Regional Peninsula de Setúbal Vinha Da Fonte Reserva is a blend of five grape varieties with Castelão and Cabernet Sauvignon as the dominant players. The percentages are followed by Touriga Nacional, Syrah, and Alicante Bouschet.  It carries the Vinho Regional Peninsula de Setúbal designation which is the former name for the new Peninsula de Setúbal IGP. The grapes are fermented in stainless steel vats and aged for 9 months in French oak separately before blending.  This is a very intriguing wine, ripe fruit and yet rustic, with hints of wood and approachable tannins.  Give me a plate of sausages at an outdoor Lisbon street fair. 

*Palmela has its own DOC which primarily covers red wines made from Castelão.

Old Growth Orchard Ciders from British Columbia's Lonetree Cider

This month I received three ciders through the BevFluence® New Perspectives on Cider, Perry, and Brandy campaign that's from an interesting source. These are Canadian ciders, and more specifically, old-growth orchard ciders, from Lonetree Cider.

Lonetree Cider is located in British Columbia and was introduced to us through Cider Canada / Cidre Canada. They use solely B.C. grown fruit from family orchards within the Kelowna region of the Okanagan Valley. In fact, their grower cooperative is composed of 500 family orchardists who may have had to uproot the orchard in favor of more lucrative vineyards if not for Lonetree. and these ciders help subsist these orchards. The cidery also chose to emphasize the Old Growth aspect of these orchards as the label signifies that many of these trees are over 80 years old.

Authentic Dry Apple Cider
This dry cider is made from a blend of old-world cider apples, such as Belle de Boskoop and Bramley, then fermented with table apples; MacIntosh, Spartan, and Golden Delicious. I was planning on sipping with a shot of Campari, as is my usual custom with dry ciders, but the cider was so flavorful I didn't want to waste the savory contents. 

Apple Ginger Cider
This cider is made from apples and real ginger and this Ginger Cider is intense. Intensely ginger. Which translates to "let's use as an ingredient for a cocktail". One of my favorite cocktails calls for equal parts ginger beer and grapefruit juice with a healthy dose of pitorro rum. Tonight I used the Ginger Cider and the earthy Three Rum Estate Rhum Agricole from Louisiana. This makes a funky and refreshing cocktail. An old-growth, cane-to-glass cocktail.

Apple Rhubarb Cider
Apples and rhubarb. Now, being from the Mid-Atlantic, I'm really not sure what rhubarb tastes like. What I can say, is this cider provides a tasteful combination of apples and red berries with tartness and acidity to lift the sugars. And it does pair nicely with Buc-ees Cherry Maple beef jerky. 

Sage Bird Ciderworks Pommeau and Ashmead's Kernel for #openthatciderbottle

When I heard that the American Cider Association's Open That Cider Bottle was returning on February 25, 2023, I leveraged a trip to Harrisonburg to visit Sage Bird Ciderworks and see what would be a  worthy cider to open that night. I love this cidery's Age Old Apples series showcasing heirloom apple varieties and have written previously about their Harrison and Virginia Hewe's Crab ciders.  Black Twig and Dabinett were two other ciders in the heirloom series but I decided on a new apple variety to me: Ashmead's Kernel. 

Ashmead's Kernel is an old English russet apple that originated from a seed planted around 1700 by Dr. Thomas Ashmead in Gloucester, England. The apple is lumpy, misshapen, and rather small with green and golden-brown skin, and a distinct crisp, nutty snap.  Interestingly, Ashmead's Kernel is one of a few apple varieties from the Old World that succeeded in the New World.  "When the first settlers arrived in North America they brought with them tried and tested varieties from Europe, yet few adapted to the very different climates of North America and most of the early successful American apple varieties were chance seedlings that evolved in America.  However Ashmead's Kernel did thrive, and today holds a position of respect on both sides of the Atlantic..". -- Orange Pippen

The tasting notes from Sage Bird Ciderworks remark that the Ashmead's Kernel is dry and tart with a moderate body and crisp finish. Notes of champagne, citrus, ripe apple, and green grape. Check back after the 25th for our descriptors. 

I also noticed that Sage Bird produces a pommeau and had to include that in Open That Cider Bottle. Pommeau is a French-inspired cordial that’s made by blending unfermented cider with apple brandy (traditional Calvados).  The percentages are usually two-thirds apple must (unfermented apple juice) to one-third apple brandy in order to ensure that the resulting mixture has 16–18% alcohol by volume (abv). The potion is then usually finished in oak for at least one year. 

Long Night is their winter pommeau made from a light fermentation of a blend of Harrison and Dabinett apples and eau de vie (un-aged brandy) distilled from their Dry River Reserve distillery. According to the cidery,  the blending "arrests fermentation, leaving a naturally sweet yet high alcohol and stable mixture. We then age this mixture in freshly-dumped bourbon barrels from A Smith Bowman in Fredericksburg for a minimum of 12 months. The result is a wonderfully complex fortified dessert apple wine. Strong notes of stewed apple, butterscotch, caramel, vanilla, berry, and brandy on the nose and palate with a natural assertive sweetness, balanced tannin, and warming alcohol".  Can't wait to open it. 

Check back next week for updates on Open That Cider Bottle and hope to see these and other ciders participating in the BevFluence New Perspectives on Cider, Perry, and Brandy campaign.

Update: The Ashmead's Kernel is very dry and tart and sour. Not a lot of tannins, just fresh acidity, and limes & mint. A bit funky.  The Long Night is beautiful with fresh juicy apple juice complimented by a fuller brandy-driven profile with a lengthy satisfying finish. 

Five Takeaways from CiderCon 2023

The American Cider Association's CiderCon 2023 took place in Chicago from February 1st through the 3rd and the event offered "a full range of educational sessions covering topics that included cider production, marketing, sales, branding, sensory evaluation, compliance, business strategy, and orcharding". We attended several of these sessions as well as the trade show, a tasting organized by the New York Cider Association, unofficial cider shares, as well as visiting a couple of local craft beverage establishments. Here are our five takeaways from the conference.

Consistent and Systemic Approach to Tasting Cider
Cideries and reviewers should create a systemic approach to both cider tasting and descriptors as advocated by Richie Brady in A Proposal for a Systematic Approach to Tasting Cider. In other words, the industry should use a consistent method of describing the aromas, flavors, and structure of cider. This consistency involves focusing on the liquid in the glass, preferably in a blind fashion, without any preconceived expectations. Evaluate the Aroma (light, medium, pronounced), Flavor (in terms of major categories -- green, stone, citrus, tropic, red, and black fruit and then secondary flavors due to fermentation methods and oak treatments), and Structure (intensity, sweetness, acidity, tannin, length, and complexity). Finally, use descriptors that consumers understand. Barely anyone knows what cassis tastes like so use a more common alternative. An example that Brandy provided is "Lightly sparkling, sweet and vibrant cider with pronounced flavors of stone and tropical fruit, fragrant flowers, sweet vanilla, and caramel. Long and complex finish".

Fire Blight
Apple and pear orchards are prone to numerous pests and diseases not unlike grapevines -- such as a shared threat from powdery mildew and deer. At the conference, I also heard orchardists discuss groundhogs, rabbits, squirrels, and various insects but it was during The 4 Components of Flavor: Orcharding for High-Flavor Fruit seminar presented by Stina Booth that I first heard of Fire Blight. This is a bacterial illness that affects fruit trees and thrives in hot, humid climates, usually appearing in the spring and declining as dryer summer temperatures occur. The bacteria infects trees undetectably in the fall or winter, hiding in branches and unopened buds. Then in the spring, it begins to emerge through openings in the branches and foliage and becomes apparent. Unfortunately, fire blight is very difficult to treat effectively, and overusing certain bacterial sprays can cause the tree to develop resistance to treatment. The best way to fight fire blight is prompt pruning and sanitizing tools. -- MinneopaOrchards.com

Chicago Cider Scene
The conference coincided with Chicago Cider Week and two urban cideries hosted several events and were accessible during the conference. The Right Bee Cider Semi-dry Cider was available at a couple of spots at the host Chicago Hilton hotel and was a clean cider sweetened with honey from their own beehives. Their Dry Cider was also poured during an unofficial tasting and as I recall packed plenty of flavors. I was able to visit Eris Brewery and Cider House where the brewery is located in a historic old masonic temple that was renovated in 2018. I started with the Eris Cherish, a cherry cider produced in collaboration with Sleeping Village and the CIVL Foundation where the proceeds go towards providing music venue workers access to mental health awareness. I also turned to another collaboration, this time the Eris Apfelort which is a dry cider aged in used Jeppson's Malört barrels from CH Distillery. I had read about this wormwood-based digestif and how CH Distillery had purchased this "astringent and notoriously bitter 70-proof liqueur". The cider is neither and provides apples up front and subtle wormwood and a strong grapefruit finish.

Cider is North American
Just by casually talking to attendees it's easy to see that cider is produced throughout North America. We met producers and orchardists from north Georgia to Manitoba, across Canada, and from Nova Scotia to San Diego. I stood in line with a startup producer from Orlando and a representative from Bold Rock. I sat at tables with producers from Wisconsin, Oregon, and Tennessee and shared Michigan cider with the same from Pennsylvania, Virginia, and Ohio. The New York Cider Association hosted a tasting showcasing Empire State producers from the "Niagara Frontier to the Finger Lakes to the Catskills to the Hudson Valley to Long Island and to New York City". During unofficial cider shares, I sampled excellent cider from Washington State and Washington DC as well as from to. And my favorite cider of the week came from Greenbench Mead & Cider in St. Petersburg, Florida with their Giants in the Sky (Fresh-pressed Kingston Black, St Edmund's Russet, Pioneer, and Wickson Crab apples, wild-fermented in oak with native yeast.).

Cider is for Everyone
This is the official theme of the American Cider Association but is also a true statement based on industry analysis presented in the Alcohol Beverages and Cider: 2023 and Beyond and More Than a Beverage: Cider Category Performance sessions. Presenters from both sessions showed industry and consumer data beneficial and discouraging for the cider industry. First, the total per capita consumption of ethanol has remained relatively constant for the past 20 years with beer being the largest, albeit, slowly declining sector. The volume of cider sold peaked in 2016 and slowly declined since - losing market share and shelf space to Hard Seltzers and to a lesser extent RTDs. The good news is that the average alcohol consumer is becoming "Omnibibulous" a term created by Bart Watson, the Head Economist of the Brewers Association to describe how consumers are more "able and likely to drink almost anything (alcoholic)". And this group will continue to grow as younger consumers continue to experiment, and on the other hand, the baby boomers move into more leisurely lifestyles. Other facts based on consumer studies point to avenues where cideries can focus to attract customers. These studies show that 54% of all consumers have made a purchase in-store of a brand they first tried at a restaurant and 1/3 of cider consumers prefer a sweet version. Some ideas to consider. 

How Many Craft Beverage Establishments Will You Visit in 2023?

In 2022, we visited a paltry 68 craft beverage establishments which was actually an above-average year since 2015 when we would average at least 100 visits. Thus, our goal is to up our game and average ten visits a month to get us close to 120 visits in 2023. So far we are on pace, visiting 12 establishments in January 2023 and you can follow our progress using #thecompasscbf hashtag on Instagram and Facebook. Moving forward locating craft beverage establishments will be easy for us using our self-developed theCompass Craft Beverage finder available for free on the Google Play Store.  At some point in the future, we will resurrect the iPhone version. 

theCompass Craft Beverage finder mobile application displays wineries, breweries, cider houses, and distilleries for North America. Establishments can be mapped using a radius search of the device's location or by the establishment name, city, or zip code. Users can also browse establishments by state for the United States or by province for Canada. All results can be filtered by industry type (winery, brewery, distillery, or cidery).

Information on individual establishments can be accessed by clicking the applicable map icon or from the list view. This information includes the establishment's address, phone, email, web address, a navigation link from your device, weather forecast, as well as links to the establishment's Facebook, Twitter, Pinterest, and Instagram pages. You can also share your experience at the establishment on various social networking sites.

Grape Spotlight: Azerbaijani Rkatsiteli

Millennia ago, long before the Caucasus region was divided up into nation-states, people living here were cultivating grapes. An ever-increasing body of archaeological and micro-botanical research suggests that wine was made in considerable quantity over 6000 years ago at sites along the Arpachay River, a valley in Nakhchivan’s Sharur region. Several sites suggest an even older knowledge of wine by the Shulaveri-Shomutepe Culture near Aghstafa in what today is western Azerbaijan. Evidently, the South Caucasus region is of the oldest centers of wine-making anywhere on the planet. Azerbaijan Wine Traditions

The Republic of Georgia gets most of the wine attention within the Caucasus region but neighbors Armenia and Azerbaijan share many traits from the dawn of winemaking civilization. In Azerbaijan (located directly east of Armenia; southeast of the Republic of Georgia, and directly south of Dagestan Russia) there are three major wine-growing regions: the Caspain Shoreline, Ganja and the Lesser Caucasus, and the Shirvan Valley and the Greater Caucasus. One of the largest fruit juice producers in the South Caucasus is located in this last region: Az-Granata.

In 2021, Az-Granata celebrated its 10th anniversary and in addition to the juices, they produce a range of alcoholic beverages - 24 million bottles annually - of brandy, raki, vodka, whiskey, and wine. Their vineyards are located in the Adnaly Valley of the Greater Caucasus Mountains, at an altitude of 400-700 meters (1,300-2,300ft) above sea level.  These 500 hectares of vineyards are planted with a mixture of  Caucasian and European grape varieties: Madrasa, Bayan Shira, Saperavi, Rkatsiteli, and Shirvanshahi with Cabernet Sauvignon, Merlot, and Muscat. The winery also specializes in pomegranate wine as the word "granat" from which the winery takes its name means "pomegranate" in Russian.

But our focus today is on the Agdam Azerbaijani Dry White Wine ($16.99). The wine is 100% Rkatsiteli and its name, Agdam, refers to one of the largest districts of Azerbaijan and is located in the center of the Karabakh region. This is an ancient and historical region known for breeding horses with excellent temperament and speed. The wine also has a good temperament with its straw color, weighty stone fruits, and a touch of honey from aging in oak barrels, and adversely loses spiciness and acidity.  It is available in the United States through Winery LLC.  

Drinking with the Saints: St. Blaise and Malvasija dubrovacka

Friday, February 3rd is the Feast Day of St. Blaise and this Armenian-born saint has been venerated in Dubrovnik as far back as 972. Tradition states that in that year St. Blaise warned a praying parish priest regarding a surprise Venetian attack, saving the city and becoming the walled city's primary patron saint. His statue overlooks the sea and his church resides next to the Bell Tower.  Not bad for the bishop of Sebastea martyred in  316. In Dubrovnik, the celebration of the Festivity of St. Blaise is highlighted by a Procession led by the Bishop of Dubrovnik and priests carrying relics of the saint as well as a relic of the shroud of Jesus. 

Drinking with the Saints recommends sipping on Armenia brandy or wine but others recommend a wine from the ancient grape of southern Dalmatia, Malvasija dubrovacka. The earliest written documentation of this grape dates to 1385 (Archive of the Republic of Dubrovnik). Andro Crvik (Crvik Vinogradi & Vinarija and third-generation of winemaker) says the wine was "used to honor the 'most excellent' visitors to the Republic of Dubrovnik and was served as a diplomatic wine". South of the historic walled city, in the village of Konavle, these vines are planted from 550 to 3,300 yards from the Adriatic. Crvik continued, "... the small berries and loose clusters usually produce wines with higher alcohol. In good years, the wine can be stored for 15 to 20 years, in some situations even longer". 

I purchased this 2019 Crvik Tezoro Malvasija Dubrovačka ($34.00) from Croatian Premium Wine Imports and it is truly a blessed wine. The senses are immediately stimulated by the floral and orange blossom aromas which are followed by a complex mixture of lime and buttery depth and finishes with a slowly rising acidity. Plus, the 14.3% abv feels more like 12%. 

Blessings of the Throats

Catholics often participate in the tradition of having their throats blessed. To do this, the priest consecrates two candles, generally by a prayer, and then holds each in a crossed position on the throat of the person being blessed. At the same time, the following blessing is given: “Through the intercession of Saint Blaise, bishop and martyr, may God deliver you from ailments of the throat and from every other evil. In the name of the Father, and of the Son, and of the Holy Spirit. Amen.” Why does the blessing of the throat take place on St. Blaise Day? St. Blaise, a physician, and bishop, asked God to cure a child who was choking to death on a fish bone and the child’s life was saved. Thus, St. Blaise is the patron saint of healthy throats.

Grape Spotlight: Codru PGI Moldovian Pinot Noir from Chateau Vartely

Winemaking has been an occupation in the Eastern European country of Moldova for the past seven thousand years starting with the Cucuteni-Trypillia culture – one of the oldest civilizations in Europe (6th – 4th centuries B.C.). Serious grape growing was introduced later by the Greeks and Romans and strengthened by the Christian monasteries during the Middle Ages. Winemaking halted for 300 years when the principality of Moldova was a vassal state to the Ottomans and was eventually reversed under the Soviets when the state became a leading supplier of cheap bulk wine to the rest of the USSR and satellite countries. Once independent in 1991, there have been public and private efforts to increase quality and become a tourist destination for European travelers.  

The Moldovian landscape is quite moderate in regard to topography and extreme weather.  Rolling hills provide sunlight and drainage while cool winters and warm summers rarely reach extreme levels that can damage vines or reduce fruit quality. Rainfall is also moderate, "completing a set of conditions almost perfectly suited to viticulture" (wine-searcher.com).

There are four Protected Geographical Indication (PGI) designations in the country: Codru, Ștefan Vodă, Valul lui Traian, and Divin. Codru PGI is a wine designation that covers roughly the central third of the Republic of Moldova, stretching from the border with Romania to that with Ukraine on the other side of the country. This region shares many of the overall conditions in Moldova where the climate is temperate continental, with mild short winters and long warm summers. Vineyard altitudes range from 150 to 400 meters above sea level and the region is fragmented by a network of valleys, ravines, ridges, hills, and cliffs. The most common soils are dark chernozem. This is very fertile, with high levels of humus, phosphoric acids, phosphorus, and ammonia. It can produce high yields due to its water storage capacity. Chardonnay accounts for the largest plantings of white wine so it's no surprise that its Burgundy compatriot Pinot Noir is a widely planted red wine grape. 

According to Wine of Moldova, "Château Vartely is considered a pearl of the Moldovan wine industry and the calling card of the Republic of Moldova".  The name Vartely originates from the name of the town Orhei which in Hungarian means “place of the fortress”, (vár + hely or fortress + place).  Château Vartely officially appeared on the market as early as 1996 while the Château Vartely Company brand was launched in 2004. The winery sits 50 kilometers from the capital Chisinau and farms 550 hectares of grapes -- mostly in the Codru PGI. 

I purchased the 2019 Codru Pinot Noir ($10.99) from MezeHub, attracted by the low price and Eastern European nature. The wine is light-medium bodied with abundant red berry fruit on the nose and palate. The tannins are very approachable with a slight black pepper spice and satisfying finish. 

The last two photos are courtesy of Wine of Moldova. 

Yebiga BELA Rakija -> Award Winning Rustic Plum Brandy

Imagine being the founding member of the rock band Faith No More and in 1992 opening for Guns n' Roses in Budapest, yet the most memorable event at that concert was backstage being introduced to a local fruit brandy -- known as palinka in Hungary and rakija throughout the Balkins. That was the experience of bassist Bill Gould who continued his education of rakija through subsequent Balkin tours as a musician and tourist for the subsequent 25+ years.

"During this time, I have been frustrated by the lack of awareness, as well as lack of availability, of what I believe to be one of the world's Great Spirits. And I wanted it for myself as well...I had people occasionally bring me bottles from the Old Country but sometimes they would break and when they did, a piece of my heart would break as well!  Finally, in 2019 I realized that the only way to bring a premium version of this to the US was to do it myself. I had no experience with this industry but set out with a goal to bring a true, completely traditional handmade version -- the kind that is usually kept within the family and rarely offered for sale--to the US for the first time".

What Gould witnessed is how rakija is an intricate part of Eastern European life used to welcome visitors, toast celebratory occasions, or just a jolt of comfort. Home distillation is quite common and I can personally attest, is superior to some of the highest-quality fruit brandies on the market. Rakija is made from a number of fruits, from grapes, apricots, quince, pears, and with most popular, plums - referred to as slivowitz. 

By launching Yebiga, Gould is introducing the traditional processes of home distillation to a retail market. Currently, there are two plum brandies within the Yebiga brand: BELA, a clear rakija and PRVA, an oak-aged rakija. The spirits are distilled on a mountain farm near Kraljevo in Central Serbia. The plum orchard sits at 800m, the highest elevation point for plums, and subsists alongside pines and other conifers. BELA is produced from an equal share of čačanska rodna and čačanska lepotica plums -- both varieties created by the Institute of Fruit Growing in Čačak, Serbia. This is the equivalent of Cornell AgriTech regarding the development of new grape varieties. Both of these plums were released in 1975 and according to the Institute, are high-quality cultivars most suitable for desserts and slivowitz. 

The plums are hand-harvested at full maturation which is quite labor-intensive since individual plums ripen at different intervals. This period lasts from late July to early August and after harvest, the pits are removed, and the fruit ferments from 10 days to 14 weeks. The fermented juice is then double distilled using a 500l wood-fired copper pot still. The wood for the fire is acquired from the local forest. Finally, the rakija is cut to 40% abv using pure mountain spring water. 

Having no oak treatment the BELA provides a full expression of the fruit - from the cultivars to the evergreen terrain. Not sure if my sensory impressions were influenced by their story, but there's subtle pine mixed with the stone fruit aroma. Plums are clearly noticeable on the palate just before the soft burn and lengthy finish. I can see why the BELA was awarded double gold at the  2021 San Francisco World Spirits Competition. 

The Yebiga rakija is currently available online via Mash&Grape ($31) and Yebiga and at retail locations in the following states:  CA, IL, NY, NJ, DC, FL, TX, MO, & MI. There is a map of retail stores on the Yebiga website. Finally, they are available at Total Wine in California and Texas as well as at Binny's in Illinois.  

Orchard and still photos courtesy of Yebiga.

Disclosure: We received samples from Yebiga through the BevFluence New Perspectives on Cider, Perry, and Brandy campaign in order to share our opinion about their products.

Herbal Liqueurs: Amaro Montenegro 1885

We are sticking with Amaro in our Herbal Liqueur series with the Amaro Montenegro 1885. As the name suggests, this liqueur was launched in 1885 by Stanislao Cobianchi in Bologne, Italy.  Cobianchi was born in Bologne in 1862 and soon traded in his clerical robes and traveled the world tasting dozens of botanicals. Upon returning home to Bologne he experimented for four years with various recipes and when satisfied established the Cobianchi Stanislao Steam Distillery in 1885 and produced the Elisir Lungavita. Eleven years later, the future King of Italy, Prince Vittorio Emanuele III, married Princess Elena of Montenegro and this event inspired Cobianchi to change the name to Amaro Montenegro. For all intents, King Victor Emmanuel III and Queen Elena were the last monarchs in Italy with the country voting to establish a Republic in 1946.

The Amaro Montenegro is produced using 40 botanicals, including spices, dried fruits, roots, seeds, bark, citrus peels, flowers, and species of wood sourced from around the world. Of these 40 botanicals, only 13 are publicly known and are categorized into 3 different aroma profiles: citrus, spice, and herbal.  After the botanicals are boiled, macerated, and distilled, 12 unique essences remain. These essences then undergo a delicate blending process performed by the Master Herbalist to create the six notes of Amaro Montenegro: bitter & herbaceous, spicy & floral, sweet & roasted, fresh & balsamic, fruity & vegetal, and warm & tropical. There is also a final step called the Premio. This involves the micro-distillation of 5 secret botanicals that is so potent that for every 15,000 liters of Amaro Montenegro, only one liter of Premio is used. Cobianchi wanted to create a unique bottle for this elixir and hand-drew the outline for this iconic bottle.

This is a very pleasant and easy sipping amaro. On the nose expect oranges and baking spices which continue into the core flavor. The lasting finish includes limes and interestingly, cucumbers, for a very pleasant and easy elixir. Amaro Montenegro suggests several cocktails so we mixed the following:

Monte Mulled (because it's the season)
Warm up equal parts Montenegro, brandy, unfiltered apple juice, and one teaspoon of honey in a heated saucepan. Heat until steaming, then ladle into a glass mug, and garnish with a cinnamon stick.

Monte & Mezcal (because I love Mezcal)
Fill a rocks glass with ice and pour equal parts Montenegro and mezcal into the glass. Very simple.