In the last few months we've visited a plethora of distilleries focusing on rum where this spirit seems to be enjoying a new renaissance of discovery. While visiting Richmond for the Virginia Wine Gala, we ventured into Virago Spirits -- primary because of its proximity to Hardywood Craft Brewery in Richmond's Historic German Brewing District. Upon entering the tasting room we went through a journey into rum while gazing all the while on their vintage, direct-fire, 2,500-liter Charentais-style alembic still. Virago's slogan should be "slow-down" as they slowly distill their spirits using alembic still in single distillation runs that take 12 hours and 48 hours for a complete distillation cycle (three ‘broullis’ distillations + one ‘bon chauffe’ distillation). This duration allows the distillery to separate out the crude portions of the distillate and to concentrate flavor. The flavor is also enhanced by the direct-fire nature of the still which requires an agitator that keeps the mash moving inside the pot. Without it, heat would be distributed too unevenly, and the mash could scorch. The distillery believes this "adds layers of depth and complexity of flavor". The distillery also slows the process by aging and finishing their rum in various oak treatments. However, their flagship and most bartender friendly product is the 151 High Proof Rum. This spirit is made from double-distilled molasses. The touch of expected heat is offset by clean tropical fruits and a layered profile. They also offer a more traditional Classic White Rum at 80 proof that provides a similar flavor profile without the burn.We then moved into the Four-Point Rum section where this rum is a blend of four major rum destinations: Barbados (8-year-old rum, pot and column distilled, Jamaica (4-year-old rum, pot distilled), Nicaragua (5-8-year-old rum, column distilled), and Panama (6-year-old rum, column distilled). These individual rums are then blended in house to create a beautiful and complex rum - a sipping can cigar rum. This brand is then made even more complex by finishing in other used casks. The Cognac Cask Finished Rum rested for 15 months in freshly-emptied, 30-year-old Grande Champagne cognac casks which adds additional floral and tropical attributes from the nose through the finish. The Ruby Port Cask Finished Rum spent months in freshly-emptied casks of ruby port from Portugal’s Douro Valley which provides earthier and cherry fruit elements to the final rum. A fantastic series.
Finally, Virago Spirits releases several other gin, liqueur, and apple products such as a very delicious Pommeau and an Apple Brandy still resting. For gin, they offer the Modern Gin with Oolong Tea and the Kali Hibiscus Gin. Since most of their rums are available in the ABC system, I purchased a bottle of Ginjinha - Cherry Liqueur which strongly resembles the similar Portuguese liqueur. Although the Virago version is made using tart Montmorency cherries from Michigan and a secret blend of winter spices. Delicious. Also, look at the exceptional glassware they use to provide the flights. Little Libations material.
After most of our brewery visits, we normally post our review on our social media channels, but at times there are extraordinary operations that necessitate a blog post. Mieza Blendery is one such establishment. The blendery is located in Alexandria (between Aslin Beer Alexandria and Port City Brewing Company) and their goal is to "make a lot of diverse beer components, many of them may not taste good or balanced on their own, but when blended correctly result in an experience that couldn’t be achieved as a single one-off batch." Whereas consumers expect consistency in a Port City Porter, each offering at Mieza is unique.
The name Mieza, is also unique. It refers to the "shrine of the Nymphs" -- the town in ancient Macedonia where Aristotle taught the Alexander the Great between 343 and 340 BCE. According to founder Alex Lynch, "Mieza is a blank space I can project onto, possessing a modicum of myth and some underlying themes that my approach to blending strongly shares". Lynch has plenty of brewing experience, first as a brewer at Lost Rhino Brewing Company, then to Sonoma's Bear Republic, and back to Lost Rhino to manage their barrel program and quality control lab. And because of his relationship with Favio Garcia, the first batches of the Mieza brand were brewed at Dynasty Brewing.
During my visit, I enjoyed a flight of four -- two because of their wine grape heritage. The Angels and Astronauts (8.3%) is a blond barrel-aged sour beer aged on Monticello AVA Petit Verdot; whereas the Venatio II (7.4%) is a blond blend with Viognier grapes and dry hopped with Huell Melon hops. I really liked the second, an explosion of sour and funky flavors that transitions to an apple cider finish. Don't be put off by the muffled nose. The Ceramic Gnomes (7.4%) is very intriguing blond blend where the sweet & sour cherries and star anise blend nicely and finishes with some vanilla and spices from aging in Rye barrels. Finally, the Cousin Throckmorton (5.8%) was a huge surprise. This mixed culture Saison is based on a Helles beer and strengthened by Saphir hops is softly sour but with plenty of funk and even melons.
On March 7th, Virginia wine fans and industry personnel gathered at Richmond's Main Street Station to taste and converse with the producers of the Gold medal winning wines from the 2024 Governor's Cup Competition. Out of 752 entries, 138 gold medals were awarded representing 79 different wineries. In addition, the wineries representing the top 12 wines belonging to the Governor's Case Club were introduced with Governor Glenn Youngkin announcing the winner of the overall competition. This honor was bestowed on King Family Vineyards for their 2019 Meritage -- a blend of estate grown Merlot, Petit Verdot, Cabernet Franc, and Malbec -- and produced by winemaker Matthieu Finot.Before this announcement Buskey Cider was awarded the Best in Show Cider for their Ruby Red Crab Apple. The Richmond based cidery produces this dry cider using 100% Virginia grown ruby red crab apples. According to the cidery, "..fermented to completely dry, these apples were chosen for their high acid, tannin, and mouth-puckering fruit character".
The Gala itself was a fantastic event -- from the location to the food to the fabulous wines. Shoutout to Chef Leah Branch of The Roosevelt for the Lobster Hushpuppies; Chef Dale Reitzer of Acacia for the Smoked Bluefish Salad; and oysters from the Rappahannock Oyster Co.
The downside to the event is that the three-hour time period was way too short to meet all the winemakers and sip all the wines. Fortunately Virginia Wine has instituted a Gold Medal Wine Trail where consumers can explore Virginia wine country and sip these award winning wines. We obviously prefer theCompass Craft Beverage Finder, but recommend downloading this mobile passport.
Last week I was able to continue my exploration of Uruguay wine - specifically Tannat - through a Masterclass presented by Peter Granoff, MS. and sponsored by Uruguay Wine and INAVI (Instituto Nacional de Vitivinicultura). The seminar stressed the lighter and fresher versions of Tannat rather than bold, heavily oaked expressions as well as the 200+ soil types and maritime influences.
Uruguay resides in the same parallels as its neighbors Argentina & Chile, but also South Africa, Australia, and New Zealand. The soils are mostly clay, there's plenty of sunshine, and the vineyards are primarily situated near the Rios de la Plata (across from Buenos Aires) or near the Atlantic Ocean. Think cool coastal breezes and balanced and structured wines. There's a relatively long wine-making tradition in the county as immigrants from Spain, Italy, and Germany brought their wine-making traditions and wine grapes with them.
It's most important to stress the maritime influences upon viticulture. According to our prep material, "About a third of Uruguay has an Atlantic coastline. The dominant winds in Uruguay come from the sea, bringing with them cool, rainy conditions resulting in about 1,000 mm/39 inches of rainfall a year, while the interior experiences high peaks in temperature in summer and rainfall that can be as much as 63 inches/1600 mm a year in some areas.
Another third of Uruguay runs along the Uruguay River, which flows into the Paraná River to form the Río de la Plata, one of the largest estuaries in the world. This shoreline experiences higher temperatures, which can be as high as106° F/41º C in summer. Similar conditions are to be found in the center and north of the country, albeit with a larger thermal range.
In general terms, whites and varieties with shorter cycles are to be found closer to the coast, in vineyards stretching from Rocha to Maldonado through part of Canelones. Meanwhile, the interior,
stretching from Canelones to San José and Colonia, specializes in reds with longer growing
cycles".
Uruguay is located on the Río de La Plata craton; a craton is a mass of pre-Cambrian rock that has not been affected by the movement of continents. The Río de la Plata craton is one of five on the continent of South America. The craton and rivers help create three distinct soil types. "(1) In the Department of Maldonado it takes the form of low, heavily eroded sierras of grey granite – 2.5 billion years old, and the oldest rock on the planet. The soils of Maldonado are formed by the erosion of this rock and are rich in clay, with varying depth determined by proximity to the hills. (2) Around Montevideo, in Canelones, the soils are deeper, created by erosion of the craton itself as well as eolian deposits. These soils are clay-based and retain less water, depending on the sand content brought by the river. (3) The shore of the Uruguay River, between San José and Colonia, has clay soils deposited by the river along with abundant pockets of calcium carbonate created by dead sea life from previous eras.
Wine Regions:
Metropolitan: 12,076 acres/4,887 ha Includes departments of San José, Canelones, and Montevideo. Deep, clay soils also include strips of pink granite, making for a terroir well-suited to Tannat.
Oceanic: 1,053 acres/426 ha Includes two departments, Maldonado and Rocha with a varied topography which is the primary factor in distinguishing its wines. The Cuchilla Grande is the highest point in Uruguay, reaching a height of 1,600 feet/488 m above sea level, contributing a mix of granite and ballast to the soils. The climate is oceanic where white varieties dominate.
Southern Riverside: 722 acres / 292 ha Includes departments of Colonia, Río Negro, and Soriano. The influence of the Uruguay River can be seen in the sedimentary soils of Carmelo, while the San Juan River is distinguished by rockier soils. The region accounts for 5.2% of hectares under vine in Uruguay. Carmelo lies at the center of the southern shore. A dozen wineries are scattered throughout the area. Soils are distinguished by pockets of calcium carbonate deposits. Reds are the heart of the region.
Northern Riverside: 408 acres/165 ha This terroir spans the departments of Artigas, Paysandú and Salto along the shore of the Uruguay River. This is a continental terroir, with a thermal range between day and night of up to 20 degrees, and high relative humidity. Soils range from riverbed gravel to calcareous clay, with varying amounts of lime and sand.
Center: 109 acres/44 ha Here, the departments of Durazno, Florida, and Lavalleja are the most relevant in terms of area under vine. The soil and climate are similar to that of the Metropolitan area.
North: 84 aces/34 ha The Rivera and Tacuarembó departments are planted in different geological formations, each rich in iron, comprising 84 acres/34 ha of vines, or 0.6% of the total. A continental climate with a significant thermal range. Experiences more hours of sunlight than any other region of Uruguay.
Tannat was introduced into Uruguay in 1870 by Basque immigrants -- most likely collected from Southwest France. According to the seminar, the genetic origins are unclear but the first written record occurred in 1783 at Madiran in SW France. The grape has thick skins which provides a bulwark from humidity and contains 5-6 large seeds instead of the more standard 2-3 small seeds. And Tannat appears to be well adaptive the the various Uruguay climate and soils. Viticulure and winemaking with Tannat has evolved over the last 20 years with growers pluck leaves to allow more sunshine and green harvest up to 50% of the fruit in order to "balance leaf area and fruit weight for a crop that can achieve better ripeness". In the cellar, the grapes are cold macerated before fermentation and micro-oxygenation where oxygen is introduced into the wine in a controlled manner to help tame Tannat's tannins. Other new methods are the co-fermentation with Viognier as well as a judicial use of oak or even completely unoaked wines.
The Wines:
Pisano Winesis witness to a century of winemaking tradition - in Progreso in Canelones - and is operated by three Pisano brothers: Gustavo, the winemaker; Eduardo, the agronomist; and Daniel, the export manager. The family traces their heritage to Italian and Basque immigrants - this later from the group of people who introduced Tannat to Uruguay. Again like Montes Toscanini, the Pisano wines benefit from the Río de la Plata (River Plate) - an estuary formed by the confluence of the Uruguay River and the Paraná River at Punta Gorda. The Pisano RPF Tannat 2020 Progreso, Canelones ($24) s a fresh and well-rounded wine with light and chewy sour cherries that alternate with darker fruit and soft tannins.
The Cerro del Toro Winery was started by the Norwegian businessman, Lars T Ugland and the Kambara family from Japan in 2016 in a joint venture. The winery is located on the north-eastern face of the Cerro del Toro hill in an 800-hectare estate in Piriápolis. The Cerro del Toro vineyard currently have 28 hectares of vines planted only 2 km from the Atlantic Ocean. The Cerro del Toro Tannat 2020 Piriápolis, Maldonado ($25)vis unoaked with the dark fruit coming forward with some earthiness and saline as the freshness lasts long into the tail.
Bodega Garzón is also a coastal winery located eleven miles from the Atlantic Ocean. Their estate has more than 1,000 small vineyard blocks covering its hillside slopes, which benefit from varying microclimates, different levels of humidity, and an intense canopy management as was described above. These factors allow the vines to develop with maximum exposure to the sun providing rich, expressive fruit. This is the Garzón Reserva Tannat 2021 Maldonado ($18) in a nutshell, very structured with layers of fresh fruit and an extended finish.
Alto de la Ballena is a small winery operating in the Sierra de la Ballena located just 15 kilometers from the Atlantic coast. The small 8-hectare estate vineyard benefits from the oceanic air as well as excellent drainage from the steep, granite, and schist hillside mountain soils. The winery's birth is dated at the Millenium when Paula and Alvaro quit their finance jobs after spending the previous two years searching for the ideal vineyard location. They found that in the Maldonado department in the Oceanic region. They showed an interesting wine in the Alto de la Ballena Tannat Viognier 2018 Sierra De La Ballena ($26) - an 85-15% blend. They manage both lots so that they can be harvested very close together allowing for co-fermentation. The Viognier adds a more intense aroma and softens the Tannat's tannins creating a fantastic fresh wine. Still structured with juice acidity, some herbs, and juice and chewy sour cherries.
Basta Spirit was founded in 2018 and produces spirits using a Tannat base. The Vermut Flores Rosé NV Canelones ($16) contains 27 botanicals, including flowers such as hops, chamomile, rose, and elderberry. It is extremely aromatic, with loads of herbaceousness and forest spiciness - very gin-like. One participant mentioned sipping with sour cherry juice and thus I created a delicious using equal parts vermouth and Del Maguey Mezcal followed by a heavy dose of Don Ciccio & FigliCerasum Aperitivo.
I received another shipment of Argentinean Wines with Altitude from Domaine Bousquet where their estate vineyards are located 4,000 feet above sea level in Gualtallary within the Tupungato mountain range. In this environment, rainfall is scant, sunshine is plentiful, and the desert-like climate creates a massive 59° F day/night temperature differential. The area also has poor stony and alluvial soils that are interlaced with layers of sand and limestone. This diverse combination creates free-draining soils that, due to the already mentioned limited water availability, stress the vines. The grapes react to these conditions by increasing skin tannins, concentrating flavor, and retaining acidity and aromas.I decided to pair the two white offerings with a bowl of spicy sausage and shrimp jambalaya. Initially I thought the acidity expected in the Bousquet Organic Sauvignon Blanc 2023 ($13) might be the best option but the white stone fruit flavors were essentially overwhelmed by the food's richness. Instead the Bousquet Organic Unoaked Chardonnay 2023 ($13) was ideal as the wine's depth of apple-peach flavors and acidity, not only stood up to the richness, but also complimented it as the wine's expression lasted past the jambalaya's.The four wines are incorporated into Domaine Bousquet’s premium varietal series. This program blends estate and purchased organic fruit from the Uco Valley in the high Andean foothills. The grapes benefit from huge day/night temperature swings, achieving exuberant ripeness and juiciness. The wines receive no oak treatment allowing the fruit shine through and make the wines extremely food-friendly as described above. The Bousquet Organic Cabernet Sauvignon 2022 ($13) and Bousquet Organic Malbec 2023 ($13) portray this juicy fruit forward profile. They each had abundant acidity and strong blackberry flavors. They both provided approachable tannins with the Cabernet more chewy and the Malbec silky. Both of these worked well with BBQ and burgers. I would say that these are four excellent picnic wines.
The wines also be available throughout the United States. The Domaine Bousquet website provides a handy tool to search for retail outlets and restaurants that carry their wine. For those in Fairfax County, Mom's Organic Market carries may of their wines.
Herdade do Esporão is a Portuguese wine brand that many readers might have familiarity with. They are the largest producer in the Alentejo region and also the most widely distributed in the U.S.. We love receiving samples from this producer.
As a refresher, Alentejo covers much of Portugal’s southern half, spanning the flatlands below the Tejo River down to Portugal's southern Atlantic Coast. It accounts for 13% of Portugal's area under vine and 18% of wine production. Alentejo incorporates eight sub-viticultural zones (from north to south: Portalegre, Borba, Évora, Redondo, Reguengos, Granja-Amareleja, Vidigueira, & Moura). The climate is hot and dry with both a Continental and Mediterranean climate with winters exceptionally cold whereas spring and summer are dry and hot. The region experiences high levels of sunshine in the growing season -- over 3,000 hours annually. Wine-searcher.com also shares that the "Alentejo is broadly flat with hilly areas dotted across its zone. Major mountainous or hilly regions across the area include the Serra de São Mamede (1025m) on the border with Spain at the very northeastern end of the area, and the Serra de Portel (421m) and the Serra d’Ossa (649m), both in the central east".
The Herdade do Esporão estate is located in the Reguengos de Monsaraz DOC sub-region which itself is located squarely in central Alentejo. The granite and schist soils and the local climate are particularly favorable to vine-growing and the region is well known for its production of high-quality wines with their own distinctive characteristics (VisitPortugal). The region provides the estate with two key advantages: access to water and diversity of soils. According to the winery, "Alentejo is a dry region, averaging just 58 cm/23 inches of rainfall per year. The estate sits on a probable north–south fault zone; fault zones coincide with areas blessed with groundwater. This relative abundance of water was decisive to the medieval occupation of the land and building of the defensive Esporão tower.
Soil mapping begun in 2008 by geologist José Borrego established that at least seven different soils exist within the property, with dioritic soils (medium- to coarse-grained igneous rock) found only at the estate. Dioritic soils result in wines wines with lots of aroma, fruit, and acidity. Granite-origin granodiorite soils eventually yield wines with great freshness and minerality. Other soils include mottled schists (the Reserva Red) for grapes with high sugar and phenol levels, and two different versions of sandy clay loam soils are home to some of the white grapes".
The boundaries of the Herdade do Esporão estate were first established in 1267 and have been unaltered since. In 1973, José Roquette and Joaquim Bandeira bought the property because the Reguengos sub-region "ensures wines that were full-bodied but elegant and both big and seductive, thanks to a mix of very poor, stony soils and a harsh climate". The first wine was produced in 1985 using the brand name Esporão which coincidently was the Esporão Reserva Red -- which we will be reviewing the 26th vintage. Currently, they have 450 hectares of vines planted with 194 grape varieties, 37 of which are in full production. Three of these grapes are included in the Reserva White and five in the Reserva Red.
Esporão Reserva White 2022 ($23) The grapes for this blend of Antão Vaz, Arinto, Roupeiro were grown on a granite/schist base with a loam/clay structure. After harvest, 75% of the grapes were fermented in stainless steel tanks and the remaining 25% in new American and French oak barrels. This slight oak treatment yields a creamy and structured core surrounded by a white floral and slightly citrus aroma and a fresh herbaceous finish.
Esporão Reserva Red 2021 ($23) Red blends comprise a large percentage of Alentejo output and this wine is a blend of Alicante Bouschet, Touriga Nacional, Aragonez, Trincadeira, and Cabernet Sauvignon. Each variety was vinified separately, destemmed, crushed, temperature controlled alcoholic fermentation in stainless steel vats, concrete tanks and small marble lagares, pressed, followed by malolactic fermentation in stainless steel tanks. The wine then spent 12 months in new (20%) and old (80%) American and French oak barrels. After bottling, the wine aged at least 6 months in the bottle. This is one of my favorite Portuguese wines with dark fruit (blackberries, plums, and dark cherries), spice and herbs, and a wonderful structured balance with the approachable tannins and pop rocks acidity.
Notes on the Grapes:
Antão Vaz: This is the most dominate white grape in Alentejo and most prevalent in the Vidigueira and Reguengos sub-regions. The berries are loosely clustered and thick skinned providing disease resistance and they are also able to cope with drought-like conditions. In general it can provide stone and tropical fruit notes, various nuts, minerality, and ripe citrus.
Arinto: Alentejo's best white blending variety, thanks to its exuberant acidity. Discreet aroma. Green apple, lemon, and lime freshness and mineral notes. Arinto has large leaves for shading and super-high acidity, making it well suited to the hot Alentejo climate.
Roupeiro: A pale-skinned grape variety that is grown throughout Portugal under several aliases. Wines with Roupeiro exhibit citrus and stone fruit flavors with noticeable aromatic lift.
Alicante Bouschet: Although not indigenous to Portugal it has found a home accounting for 2% of all Portuguese plantings and ranking #8 for all reds. The grape thrives in Alentejo, particularly in Vidigueira and Reguengos, and is the second most planted red grape after Aragonez. It produced dense wines with dark fruit, pepper, smoke, and abundant tartness and astringency.
Touriga Nacional: A dark-skinned grape variety that is widely believed to produce the finest red wines of Portugal. Called Portugal's answer to France's Cabernet Sauvignon.
Aragonez: This is a southern Portuguese name for Tempranillo known to produce red wines with red fruit and leather aromas, high tannins, moderate to low acidity, and moderate alcohol.
Trincadeira: Considered one of the oldest varieties of Portugal. The wines produced from this grape grape are full-bodied and very rich as to their flavor. The aromas are fresh and herbaceous with flavors of blackberries and flowers.
The origins of the Cairanne AOP vineyards derive from the Roman period where vines have been tended for at least two millennium. The name « Cairanne » probably comes from the Latin « Cara », which means « rock » or « stone », referring to the stony and stony soils characteristic of the area.
I received a Hopwine package of three wines from Domaine Juliette Avril and was quite enamored with their AOP Cairanne 2019. Cairanne is an appellation for quality red, white and rosé wines from the parish of Cairanne in the southern half of the Rhone Valley in France. The wines were previously classified as 'Côtes du Rhône Villages Cairanne', but after an extended period where it was seen by many as as the most consistently excellent of the villages, it was elevated to cru status in 2016. This means that wine produced here is now just labeled 'Cairanne'. (wine-searcher.com)
Cairanne's climate is Mediterranean, characterized by hot and dry summers, and mild winters. This sunny climate is strongly influenced by the proximity of the Mediterranean, which acts as a thermal regulator, moderating temperature variations. The Rhone River also acts as a thermal regulator, moderating temperature variations and protecting the vines from winter frosts. Thus nights are usually cool in the area and this day-night thermal amplitude allows the grapes to maintain acidity, which brings a touch of freshness to the wines and balances their richness in alcohol.
Domaine Juliette Avril is currently managed by the grandson of Juliette Avril's, Stephan Brun-Avril. He represents the third generation of an estate consisting of 43 ha in the Châteauneuf-du-Pape, Cairanne, Côtes du Rhônes Villages Plan de Dieu, and Côtes du Rhône appellations. The Cairanne vines cover over 10 ha over two types of terroirs: white limestone clays (cold earth that gives the wines tight, robust, powerful tannins) and red clays (which provide a generous aroma).
The AOP Cairanne 2019 is made from a GSM blend of Grenache 65%, Syrah 25% & Mourvèdre 10%. It is a wine of character but still well balanced and supple. The grapes are mixed during harvest and fermented together. The aroma is earthy with some leather that yields to a fresh fruit and black pepper. The tannins are approachable yet build structure and depth.
The Hopwine kit also included two other wines starting with a very delicious AOP Côtes du Rhône 2020. The is a majority Carignan blend that also includes Cinsaut, Grenache, and Syrah. It is herbaceous, fruity (dark plums) with very approachable acidity and tannins. AOP Châteauneuf-du-Pape 2019 is a blend of Grenache 65%, Syrah 25% & Mourvèdre 10% that was aged casks for six months. Expect a lively aroma, vibrant fruit, black tea, and a long, friendly finish.
While in Washington D.C. to judge in the Whiskey and Gin Categories for the World Drinks Award, we spend several days visiting wineries, distilleries, breweries, and cideries in the Metropolitan area. Interestingly, while traveling from Frederick Maryland in the northwest to Fredericksburg Virginia in the south and to Leonardtown, Maryland in the East, our tour evolved into a journey back in time when America was the center of Rum production. Along the way we visited four distilleries that focus exclusively on distilling Rum as well as excellent Rum expressions at two other distillers. In addition, we visited three other Maryland distilleries as well as other friends in the cider, beer, and wine sectors.
Cotton & Reed is a distillery and cocktail bar located in Washington D.C.’s Union Market where they have been producing award-winning rum for the past seven years. Their rums are made using cane syrup and molasses from one of only two BONSUCRO-certified sugar refineries in the United States. Bonsucro is a global sustainability platform and standard for the production and use of sugarcane. During this visit we sampled through their standard expressions as well as a vertical tasting of their Solera Scorpio sherry finished rums. These are very clean and well-made products, starting with the White Rum and a slight grassy profile. The Gold Rum spends a year in used bourbon barrels and provides honey and vanilla notes.
The PX Dark Rum rests 18 months in new American Oak barrels before finishing in a re-seasoned 500L PX Sherry Butt. This is very complex, with a full mouthfeel of various flavors from dried fruit, nuts, vanilla, and sweet honey. The Coconut Rum is one of the best we’ve tasted. Instead of chemical coconut, the rum leaps with fresh toasted coconuts based on the dried organic coconut flakes. Next, we moved to the vertical of Solera rums — the 2020, 2022, and 2023 Solera Scorpio. In general, the rums were aged up to two years in used bourbon barrels, then moved into PX Sherry-seasoned barrels, and finally blended into a giant 450-liter Armagnac cask for a year. They all share a nuttiness and honeyed fig profile with varying degrees of intensity. If any of these are within your budget, they are highly recommended.
Thrasher’s Rum is produced at the DC’s District Wharf and served upstairs at the Tiki TNT bar. The distillery was founded by Todd Thrasher based on his love of Guyanese-style rum. (Guyana rums are very fruity and rich – among the fullest in body of all Caribbean rums. The area is known for the famed Demerara River where the rich Demerara sugar is renowned for its high quality and contributes a unique caramel-like sweetness to the rum.) Along with Justin Owens, the duo produces an interesting range of rums by fermenting equal parts black strap molasses and raw turbinado sugar (sourced from Louisiana) and distilling using a pot still. Depending on the recipe the rum is distilled a second time through a column still and adding a botanical basket if necessary. The rum is proofed down to 40% ABV using a steady drip from their water filtration system.
White: This is a very clean rum, grassy and cane aromas leading to a honey profile. Spiced: The White Rum is steeped with star anise, clove, cinnamon, vanilla, and orange peels. The baking spices and vanilla stand out with a long pleasant finish. Green Spiced: Thrasher’s Green Spiced Rum is a one of a kind spirit creatively infusing botanicals and spices using a botanical basket. These include lemon verbena, lemongrass, lemon balm, mint, green cardamom, and lime peels, and builds a juniper-less spiced gin profile. Looking forward to experimenting with several cocktails. Coconut: This rum is created by steeping 60 pounds of raw coconut in the White Rum overnight, then loading the botanical basket with five pounds of toasted coconut for a column run Then an additional five pounds of dehydrated coconut is steeped for four more days. The toasted and fresh coconut flavors are unreal. Excellent. Gold: This rum is made by aging the White Rum for sic months in medium char, medium tasted New American Oak barrels. A solid offering.
Copper Compass Craft Distilling Co. is the handiwork of cousins Board-certified pediatric dentist April Toyer and retired U.S. Navy command master chief Herb Banks. The distillery is located outside of Waldorf Maryland in White Plains and focuses on craft rum – a very suitable decision based on Banks’ Navy career. The name “Copper Compass” also combines this career with the history of our American predecessor’s distilling operations. Herb also built out most of the facility from the beautiful wood bar made from wood reclaimed from a 200 year old barn to the graphics displaying the distilling process.
Currently the distillery offers four styles of rum starting with a very clean yet funky Platinum rum made from home-made molasses. The Coconut Rum starts with the Platinum as a base and then is seeped with real toasted coconut. This is evident by the pure coconut flavors as opposed to any chemical solution. The Whiskey Barrel Spiced Rum is another expression that is complex without any artificial characteristics. Their Platinum Rum rests in a spirit tank and spiced with seven different natural spices along with staves from a Charred Oak American Barrel. The spices are all of the place (vanilla, clove, ginger, orange peel, all spice, black pepper, star anise, and cinnamon spice) with the oak imparting more vanilla and accentuating the cane sugar sweetness. Looking forward to trying this one at home. Finally, they offer the Lemon Drop Rum made with natural lemon flavor. This expression is definitely refreshing leaving a clean sweet finish.
Pitorro is Puerto Rican moonshine — sometimes an artisan rum produced by distilling sugar cane and traditionally cured with fruit and buried for several months. This process helps to balance the high alcohol volume. And Puerto Rico’s unofficial national spirit is now available in the Old Line State courtesy of Frederick’s Puerto Rico Distillery. The distillery is led by the father-daughter team of Angel and Crystal Rivera and their portfolio starts with an unflavored pitorro weighing in at 100 proof. This spirit is distilled from sugarcane molasses and has a funky character. They are also aging batches infused with coconut, coconut chai, pineapple, pineapple ginger, almond, butter pecan, coffee, and kiwi. Loads of interesting expressions especially their Traditional which is a Puerto Rico tradition infused with raisins, prunes, and cranberries. Imagine all the cocktail recipes…
The A. Smith Bowman Distillery has a long history in Northern Virginia, starting when A. Smith Bowman moved to what is today’s Reston and started Sunset Hills Farm in 1927. This 4,000-acre farm employed 150 people and was a self-sufficient community. In 1934 he created a distillery to distill the excess corn and the spent grain was used to feed the cattle. The farm and distillery became a local tourist attraction along the Washington and Old Dominion Rail Line. Bowman’s two sons took over the operations when he died in 1952 and they expanded production and distribution with a peak in 1970. Eventually, the Bowman family sold most of their estate to Robert E. Simon, who used proceeds from selling Carnegie Hall to create the planned community of Reston. As the area became more urbanized, in 1988, the distillery moved south to Fredericksburg. Over time the distillery was purchased by various companies leading to today’s ownership by the Sazerac Company.
We tasting four well made spirits starting with the Deep Run Vodka, distilled seven times from a corn mash and charcoal filtered. Clean, peppery, and grassy. The George Bowman Colonial Era Dark Caribbean Rum is named for A. Smith’s German immigrant relative who first migrated to the Shenandoah Valley. This rum is distilled in Guyana using a pot still and local molasses and then imported and bottled in Fredericksburg. It’s a fantastic rum, honey, and nuts, with a chewy texture, and lasting finish. The Isaac Bowman Virginia Straight Bourbon Whiskey Port Barrel Finished is very complex showing baking spices, vanilla, dark fruit, nuts, and an approachable finish. Finally, we tasted the Mary Hite Bowman (George Bowman’s wife) Caramel Bourbon Cream Liqueur where the caramel is complimented by baking spices such as nutmeg and finishing with a pleasant kick.
Just like Puerto Rico Distillery, we’ve visited Dragon Distillery several times (easy since they are practically next door to each other) and am still savoring their Free State Collaboration with Flying Dog Brewery in the Dragon Dog Frederick Rye Whiskey. Dragon Distillery was the first East Coast distillery to launch an RTD product and two that we go to often are the Dragon’s Mule and Dragon’s Draft Bourbon & Cream Soda. For spirits, they have a very interesting and unique portfolio ranging from moonshine to rye and bourbon through gin and rum into infused spirits. One of these is the FigZilla Fig Infused Whiskey. Despite the name, vanilla overtakes the subtle fig which is most noticeable on the nose. A very smooth, drinkable whiskey. The Dwarven Morning Blend is for the rum-coffee lover as is the Sultan’s Surprise Toasted Coconut Rum which provides plenty of toasted coconut. Also, try the Snallygaster Blended Whiskey (Bourbon & Rye Blend) and the Joust Gin.
For 7 years, McClintock Distilling Company has operated in downtown Frederick MD producing a wide range of spirits from Maryland Rye Whiskey through bourbon and then vodka, gin, and cordials & liqueurs. They source organically and locally as much as possible and are the only certified organic distillery in Maryland. Their whiskeys are made from locally sourced heirloom grains whereas the gins and vodkas are made with only organic ingredients and the gins use non-GMO botanicals with no concentrates or extracts.
The Bootjack Rye Whiskey is made using 75% Danko Rye in a pre-prohibition mash bill, aged in white American oak barrels. It has a spicy rye profile up front which leads to a sweeter bready finish. The Matchstick Straight Bourbon Whiskey is set at exactly 51% corn (30% red fife wheat and 19% Danko Rye) and aged at least 2 years in oak. This is an intense bourbon, layers of honey, figs, tobacco, and a sweeter character at the tail. The Old Etzler Straight Rye Bottled in Bond whiskey spent five years in oak and has a sizzling profile with noticeable baking spices, vanilla, and black pepper. We tasted three gins, all made using a vapor infusion process. The Forager Gin is made using 21 botanicals inspired by native herbs found in the Appalachian Wilderness. The Gardener’s Gin differs in that it is aged in Madeira Wine Casks which provides a unique color. McClintock’s Reserve Gin is noted as the first American gin to be aged in Cognac barrels but this treatment doesn’t diminish the pine and citrus profile. And ask about their collaboration with Monacacy Brewing where they distill spent grain from various beers. The Brewtus Aged Spirit is made from the spent grain of a Monacacy Coffee Stout where the coffee aromas are compelling and chocolate on the finish. The Riot Rye IPA Aged Spirit is funky and a bit fruity.
Tenth Ward Distilling Company was founded in 2016 by Monica Pearce and is located in what used to be the Tenth Ward of downtown Frederick, Maryland. They have a unique lineup that includes Absinthe Nouvelle, Genever Gin, Maryland Rye Whiskey, Smoked Bourbon, seasonal liqueurs, and canned cocktails. Their whiskey selection is distilled in-house, aged in Frederick and the grain base is 100% sourced from local farms. We need to start by discussing Maryland’s first and only absinthe — Absinthe Nouvelle. It is distilled with anise, fennel, grand wormwood, star anise, chrysanthemum, and mace and then naturally colored with petite wormwood, lemon balm, hyssop, and bergamot orange. It is excellent – no need for sugar just a little water. The Smoked Bourbon is a blend of 80% smoked corn and 20% malted barley aged in char #3 medium toast American White Oak barrels. It is another unique spirit = the smoke provides a peat-like character with a little campfire caramel. The Genever Style Gin is distilled from malted rye and cane spirit then vapor infused with juniper, angelica root, orris root, cardamom, elderflower, ginger root, persimmon, chicory root, and orange peel. Pine characters are prevalent finishing with bitter roots. I can envision a Negroni here. The final year-round spirit is the Maryland Rye Whiskey with 100% rye grown and malted in Frederick. This fits perfectly into the #mdryerevival happening now that highlights the historic nature of Maryland Rye Whiskey. There’s definitely a malty character intermingled with spices and pepper.
“The Southern Maryland Wine Growers Cooperative (SMWGC) cooperative was formed in 2007 as the region began to transition away from tobacco production to other agricultural pursuits…The SMWGC formed as the first agricultural cooperative in the state of Maryland leading the way for viticulture and future wineries. In 2009, the SMWGC officially opened the Port of Leonardtown Winery making it the first commercial winery in St. Mary’s County.” They may also be the only winegrower cooperative on the East Coast. The cooperative consists of 12 vineyards from St. Mary’s, Calvert, and Charles counties but they also source grapes from western Maryland and the Eastern Shore. In total, they source from 28 vineyards which help produce a wide range of wines from dry whites, reserve reds, sweet wines, port-styled wines, and apple wine – which they were fermented on our visit.
Ontario native Lauren Zimmerman has been the winemaker for the past eight years and has consistently produced innovative and award-winning wines. These include a dry Vidal Blanc, Albarino, and Governor’s Cup winning Chambourcin Reserve. In fact, 30% of the winery’s production is Chambourcin which goes into various blends, a lightly pressed Rosé, their Port of Leonardtown, and Chambourcin Reserve. During our visit we started with a tank-drawn Viognier and Chambourcin Rosé which led to a vertical of their Old Line Red Bordeaux blend which demonstrated the aging ability of these wines. In the tasting room, we started with a floral and surprisingly tannic dry 2022 Vidal Blanc eventually followed by a very delicious, medium-bodied, and complex Barbera Reserve. They also produce interesting 5-varietal blends like the 2022 Blanco Loco, the McIntosh Run apple wine, and various dessert wines. A wine for all palates. Since 95% of the wine is sold out of the tasting room, plan a long excursion into historic St. Mary’s County.
Mully’s Brewery is a family-owned and operated brewing facility that is a testament to hidden gems available throughout the American countryside. The brewery was started by Cindy and Jason Mullikin in 2012 and features a range of beer styles from lagers through sours to dry stouts. During our late November @BevFluence tour of southern Maryland, we visited and tasted through two flights of beers grasping the breadth of their portfolio. One of the most interesting was the Brunch Crunch – a Golden Ale brewed with coffee and cinnamon. Think of cinnamon toast with subtle coffee and a balanced finish. The Backstop Kolsch was very refreshing and clean as was the Not Forbidden Apple Cider. The Mowlawner Pils is a solid German Pilsner showing bready notes, while the Chin Czech Pilsner is weightier with more hop bitterness. The biggest surprises were the very well-made Red Squirrel Vienna Lager and Dunkel Buck Munich Dunkel. These beers were malty but sweet, and very balanced with the Dunkel providing a mocha and dry finish. Can’t wait to revisit a few of these with the mixed six-pack we purchased.
Lost Boy Cider is northern Virginia’s first urban cidery, serving Alexandria with a unique array of ciders from single varietal heirloom apples to cocktail inspired recipes. There’s usually at least 20 ciders on tap with pre-configured flights presented on the tasting board. We tasted through two flights starting with a Heirloom Series of the Wild Virginia (Albemarle Pippin, Arkansas Black, and golden russet apples), Small Apples (Hewes, Wickson, Ashmeads Kernel), Green and Gold (50% Rhode Island Greening and 50% Golden Delicious), and the Virginia Cyser (Apples, Wildflower, Clover Honey). With these ciders, you are presented with excellent representatives of the apple’s textural character ranging from sharpness to bitterness (tannic). The second flight was a mixed bag starting with the Pashionista (passion fruit and lemongrass) which was obviously tart with the soft lemon on the tail end. The Pura Vida (pineapples and spices) is very refreshing and we envisioned augmenting it with the Cotton & Reed Coconut Rum for the full expression. And the Spritz was the most pleasant surprise — made to replicate an Aperol Spritz with currants and house-grown bitters — and much better than my homemade blend of their Lost Boy Cider with a shot of Campari.
The Gavi or Cortese di Gavi DOCG is an appellation covering still and sparkling white wines produced from the indigenous Cortese grape grown in and around the town of Gavi in southern Piedmont, Italy, roughly 50km (30 miles) due north of Genoa on the shores of the Mediterranean. -- wine-searcher.com
The designation of origin Gavi or Cortese di Gavi DOCG was established in 1998 based on a pre-existing DOC created in 1974. The DOCG area is a predominantly hilly area and vines are planted within 11 municipalities in the southern part of the province of Alessandria. The soils are primarily alluvial, calcareous, and limestone resulting in low yields and decent minerality. It's climate contains elements of both Continental and Mediterranean with abundant winter rainfall followed by hot and dry summers. The summer conditions are tempered by the influence of winds from the sea with abundant sunshine allows the grapes to slowly ripe. And the high diurnal temperature range between night and day allows for the grapes to retain acidity and boist the aromatics.
Cortese is a white grape variety most famously associated with the crisp, lime-scented wines of Gavi. The variety is known for its bracing acidity and its ability to retain freshness even when grown in warm environments. The variety has been grown in the southeastern part of Piedmont for hundreds of years with documents on Cortese dating back to the beginning of the 17th century (wine-searcher.com). The thin skinned grape can be very rigorous and vines and grapes must be pruned and dropped which also helps prevent rot by allowing more airflow. And the warn environment in Gavi allows the grapes to ripen fully balancing the high acidity.
Mack & Schuhle offers a Riva Leone line of wines from the Piedmont which includes the Riva Leone Gavi 2021 ($14.99). According to the Consorzio Tutela del Gavi, 2021 provided conditions in which "the grapes revealed a slow maturation ... stands out compared to previous years, with a better stability of the malic acid which suggests an excellent qualitative potential for the 2021 Gavi DOCG". For this wine, the grapes were lightly pressed and the must fermented in temperature controlled stainless steel vats. This is a delicious wine, starting with powerful aromatics of pineapple and pears leading to a lemon-lime profile, texture and minerality, finishing with racy - fresh acids. A complete bargain.
In the last few months we've visited a plethora of distilleries focusing on rum where this spirit seems to be enjoying a new renaissance of discovery. While visiting Richmond for the Virginia Wine Gala, we ventured into Virago Spirits -- primary because of its proximity to Hardywood Craft Brewery in Richmond's Historic German Brewing District. Upon entering the tasting room we went through a journey into rum while gazing all the while on their vintage, direct-fire, 2,500-liter Charentais-style alembic still. 
Virago's slogan should be "slow-down" as they slowly distill their spirits using alembic still in single distillation runs that take 12 hours and 48 hours for a complete distillation cycle (three ‘broullis’ distillations + one ‘bon chauffe’ distillation). This duration allows the distillery to separate out the crude portions of the distillate and to concentrate flavor. The flavor is also enhanced by the direct-fire nature of the still which requires an agitator that keeps the mash moving inside the pot. Without it, heat would be distributed too unevenly, and the mash could scorch. The distillery believes this "adds layers of depth and complexity of flavor". The distillery also slows the process by aging and finishing their rum in various oak treatments. 
However, their flagship and most bartender friendly product is the 151 High Proof Rum. This spirit is made from double-distilled molasses. The touch of expected heat is offset by clean tropical fruits and a layered profile. They also offer a more traditional Classic White Rum at 80 proof that provides a similar flavor profile without the burn.
We then moved into the Four-Point Rum section where this rum is a blend of four major rum destinations: Barbados (8-year-old rum, pot and column distilled, Jamaica (4-year-old rum, pot distilled), Nicaragua (5-8-year-old rum, column distilled), and Panama (6-year-old rum, column distilled). These individual rums are then blended in house to create a beautiful and complex rum - a sipping can cigar rum. This brand is then made even more complex by finishing in other used casks. The Cognac Cask Finished Rum rested for 15 months in freshly-emptied, 30-year-old Grande Champagne cognac casks which adds additional floral and tropical attributes from the nose through the finish. The Ruby Port Cask Finished Rum spent months in freshly-emptied casks of ruby port from Portugal’s Douro Valley which provides earthier and cherry fruit elements to the final rum. A fantastic series. 
