Southern Distillery Tour: Mississippi with Crittenden Distillery & Circle Hook Distilling

During another quick trip to Lafayette I was able to visit and tour two distilleries in the Gulf area of The Magnolia State: Crittenden Distillery and Circle Hook Distilling. 

Crittenden Distillery is located in Kiln and produces mostly whiskey - bourbon and rye - with several expressions finished in various oak casks. I was fortunate to schedule this trip during their December open house and participated in a full distillery tour and tasting. During the tour, owner Matt Crittenden showed us their distilling process from the raw ingredients, to the mash tank and fermenting tanks, and the column still. After discussing the various fermenting temperatures and yeast features we moved out back to the rick house -- loaded with 53 gallon charred American white oak barrels.

 

Afterwards we returned to the tasting bar in which the distillery offered a generous sampling of practically their entire portfolio.  This started with their flagships Cut Above Bottled in Bond Bourbon and Cut Above Bottled in Bond Rye Whiskey. Both were the first Bottled in Bond whiskies produced in Mississippi and are a little hot at 100 proof, but dampened down they are excellent examples within their respective categories.  I didn't sample their the other flagship - Kiln Shine - but went to the various finished expressions. Crittenden sources a unique mixture of used casks from Scotland, Spain, Hungary, Brazil, and elsewhere. I had tasted the Sherry Finished Cut Above Bourbon in my previous visit and that is one of their best.  I purchased a bottle of the Cut Above Bourbon Tokaji with it's hint of sweetness; but my favorite was easily the Cut Above Bourbon Tara - a four year old whiskey finished in Brazilian Amburana casks. Three bottles of bourbon should keep me satisfied until my next trip south. 

Circle Hook Distilling is not open to the public but I was able to attend their first ever Open House.  They are located just north of I-10 in Gulfport and produce rum from a mixture of cane syrup, cane sugar, and molasses sourced from Franklin, Louisiana. They also created a very small batch Agricole-Style Rum made from cane juice grown at an extension farm at Mississippi State University. And the distillery's name pays homage to the family's main occupation: Alaskan salmon fishers. 

During this open house, owners Ely and Amy Underhill provided an overview of their operation through fermentation to distillation in the copper pot still; offered pure cane juice from freshly crushed sugar cane; and poured samples of their rum expressions. My favorites were the two standard offerings, the Circle Hook Silver Rum and Circle Hook Original Rum. They are bottled at 84 and 86 proof respectively and capture the essence of slow fermentation, micro-distillation runs, and the blending of two distillates - one molasses based and the other cane syrup based. The Silver provides way more body and character than your average unaged rum with subtle herbaceous notes. The Original is aged in smaller new American oak barrels, and like Crittenden, takes advantage of the Mississippi climate that helps impart plenty of baking spices into the rum.  Yet, the beauty of this expression is that the oak influences are not overwhelming and the spices blend seamlessly into the cane character. A little heat encourages cocktail usage.

The distillery also offers smaller batch rums like the aforementioned Agricole-Style Rum which is made from pure cane juice and then aged in new American oak barrels for approximately two years in order to mute the funky truffle, grassy, and herbaceous notes.  The Circle Hook Distiller's Reserve is the expression that caught my attention on social media since the product is a blend of rums derived from Circle Hook's new American oak barrels as well as from A Cut Above Bourbon barrel from Crittenden Distillery.  The cask strength Reserve is naturally boubon-ish and the oak imparts plenty of character where the rum fights to be heard. For this reason, I preferred the Original, but it is most likely in the wheelhouse of cigar and whiskey lovers. The final expression I tasted was a soon to be released Coconut Rum made with real toasted coconuts.  This will be very popular. Find this and their other rums from shops ranging from Baton Rouge to the panhandle. 

Rum in Richmond with Virago Spirits

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. 

Craft Beer and Rum Agricole in Lafayette, Louisiana

It looks like Lafayette, Louisiana will be our second home for the next 4-5 years and I'm excited about the small craft beverage scene in the city and parish. And these establishments take advantage of the numerous sugarcane fields in Cajun country. The excitement started last year during our first trip and a lengthy visit to Parish Brewing Company in neighboring Broussard. Their flagship beer is Canebrake - a wheat ale augmented with sugarcane syrup from Louisiana sugarcane. The Double IPA Ghost in the Machine is another popular beer but I prefer the Envie -- a juicy pale ale. And a new favorite is the refreshing Parish Pilsner. Yet, a conversation about Parish Brewing must include the SIPS sour series. On our first visit, we returned home with the Sips Pinot Noir Black Current Berliner Weisse (as we did this trip) - a juicy and tart sour ale brewed with what its name suggests. On this trip, we were able to finally sample Sips Chardonnay Apricot Berliner Weisse - a citrus and stone fruit version with a little less tartness and sourness. The future question will be how much I can fit into our return trips without having to utilize their shipping services.

Wildcat Brothers Distillery is the oldest continuously operating distillery in Louisiana and holds post-prohibition license #2. This Lafayette rum distillery leverages the local sugarcane and a proprietary distilling method to create rum in the agricole style directly from fermented sugarcane.  Co-owners David Meaux and Tait Martin both trace their ancestry to the original Acadians who were exiled from Eastern Canada and Maine after refusing to pledge loyalty to the Crown in the mid-18th century. Furthermore, Meaux's grandfather purchased 750 acres of land in southern Louisiana that contained forests of long-leaf pine and various hardwoods as well as a mixture of fruit trees. These trees would have a very important role to play in the future of the distillery.  Wildcat Brothers' signature spirit is the 40-proof Sweet Crude white rum which is a very clean spirit offering both honey and sugar notes.  The Fifolet Spiced Rum is a finely balanced spirit where the baking spices and coffee do not overwhelm and overshadow the base rum. Sip slowly and enjoy. The final rum we tasted was the most interesting; the Noire is an aged rum -- aged in barrels made from the various timber harvested in the Meaux homestead. This "unique combination of charred ancestral hardwoods and Louisiana fruit trees has resulted in an entirely uncommon and delicious flavor profile." And we agree. There's vanilla and tobacco, plus an odd assortment of fruit flavors, providing a Bourbon-ish profile intertwined with the sweet honey of the sugarcane. 

Adopted Dog Brewing is the latest craft beverage establishment to spring up and the only one in the city of Lafayette. Based on the large number of families during our visit word of their recent opening has spread. Unlike the previous two establishments, there's a full kitchen onsite making this an excellent lunch or dinner option. Try the Crispy Brussels appetizer.  As for beer, I partook in a flight consisting of the Fleur de Lis Golden Lager, Sunny as Helles Lager, Krayt Dragonfruit Sour, and the Oatmeal as Cream Pie Porter.  All were well-made beers, very clean for the first two, slightly sour for the third, and a dessert finale. Looking forward to more meals at Adopted Dog.

Louisiana's Three Roll Estate: Rhum Agicole From Cane to Glass

Louisana is the second most abundent producer of sugar cane in the United States, following Florida with over 1,500 thousand short tons of harvested sugar. Baton Rouge's Three Roll Estate provides a small portion of this figure through their sugar cane estate. They are also a certified Farm to Table producer through their Cane to Glass process where the sugar cane is grown on a single estate in the delta and crushed at their mill as it passes through three steel rolls. The juice is then fermented and distilled in the French Caribbean rhum agricole style which provides a more grassy and intense rum. 

Their signature product is the Three Roll Estate Rhum Agricole Premium Rum which is produced once a year at harvest where the sugar cane juice is fermented 90 minutes after pressing. This rum is the truest expression of the Cane to Glass process and is the rum we purchased after our visit. It's extremely smooth, yet intense with plenty of vegetable and grassy notes and even a bit herbaceous. They also bottle a Three Roll Rhum Agricole White Rum from the juice fermented during the three-month harvest. 

Another product worth considering is the Three Roll Rhum Agricole Brazilian-Style Rum produced by fermenting the cane juice with yeast sourced from Brazil. A Cachaça throughout. The one rum I didn't care for was the Three Roll Rhum Agricole Dark Rum where the cane juice is processed into sugar and the molasses byproduct is fermented and aged in French oak vats, before being finished in American oak. I think the oak overwhelms the white rum and loses the fresh grassy and honey notes. 

It appears our future may entail more visits to Louisana so we looking forward to returning and spending more time in the tasting room and perhaps a visit during harvest. Cheers and thanks to theCompass Craft Beverage Finder. 

Maryland Bourbon at Twin Valley Distillers

Rockville's East Gude Drive has turned into a mini craft beverage destination with Saints Row Brewing and True Respite Brewing Company bookends to the lone distillery Twin Valley Distillers. I visited this distillery on an early Saturday morning to see the new location they moved into a couple years back. They utilize two sections of the warehouse with the tasting room -- cocktail bar on the right and the distillery itself intersecting on the left.  

Twin Valley specializes in Bourbon as well as spirits aging in bourbon barrels -- each as much as possible using locally sourced ingredients. Their showcase bourbons are the Maryland Whiskey Company labels -- the Special Year Straight and Single Cask 2-year Straight. For sipping at the bar I chose the Grand Thoroughbred Single Cask Wheat Bourbon which was named after the state horse of Maryland. This is a friendly bourbon, very smooth and round with hay and soft vanilla. Unfortunately, this tasting bottle was the sole survivor until bottling next month. However, the bartender recommended the 1812 Blended Bourbon  ($40, 45%) which combines both of their single cask bourbons. This whiskey has a rounded mouthfeel, caramel, oak, and honey with a slightly smoky tail. A nice addition to my bar. 

Rounding out the portfolio at Twin Valley are the bourbon barrel-aged spirits, clear spirits, and ready-to-drink cocktails & flavored spirits. On the barrel-aged side are the 1794 Bourbon Barrel Maryland Rye Whiskey, Bourbon Barrel-Aged Rum, and the Reverend Paul's Bourbon Barrel-Aged Malt Whiskey. The clear spirits consist of the Norbeck Vodka made from corn and the Maryland Rum Company Silver Rum distilled from molasses from Baltimore's Domino sugar. Finally, there are several flavored spirits and cocktails from Limoncello to Peanut Butter Whiskey. Check out the product list for more details. 

And as always, theCompass Craft Beverage Finder will guide you to this and other craft beverage destinations. Cheers. 

Swig & Ramble Season 1 Finale: The Tastes of 2021

Thanks to the fine folks at Swig & Ramble for having me as a guest to discuss my favorite spirits of 2021.  In between Mark interrupting Julia we discussed several Virginia and New York craft spirits from Dida's Distillery, Catoctin Creek Distilling Company, Cooperstown Distillery,  Hillrock Estate Distillery, and Kings County Distillery. There's also a shoutout to Florida's St. Augustine Distillery, plus my 2021 favorite -- the Maggie's Farm Rum - Allegheny Distilling Sherry Finished Rum -- American grown sugar cane fermented and distilled in Pittsburgh PA. Follow the Swig & Ramble Facebook Group to receive updates on the 2022 show schedule. Cheers.

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

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

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

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

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

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

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

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

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

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

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

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

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

Spirit Infused Coffee from Fire Department Coffee

I'm not a flavored coffee drinker, but I received samples of spirit-infused coffee from Fire Department Coffee -- part of their Spirit Infused Coffee Club. The company was founded in 2016 by Luke Schneider, a full-time firefighter/paramedic and a U.S. Navy veteran partnering with firefighter/paramedic Jason Patton. And "ten percent of net proceeds are donated to help provide essential resources and assistance to first responders who have been injured on the job, mentally or physically, or who are facing other serious health challenges".

The spirit-infused coffees are created using a proprietary process but basically, the whole coffee beans are infused with real spirits and then roasted -- all at their facility in Rockford, Illinois. This roasting burns off the alcohol leaving remnants of the spirit or spice. The spirits consist of bourbon, whiskey (Canadian & Irish), rum, and tequila; the spices are vanilla and cinnamon. 

Vanilla Bean Bourbon Infused Coffee ($19.99)
This coffee is smooth vanilla, not overwhelming, just enough for my tastes. There's also a small hint of nuttiness which may be the bourbon talking. This coffee is a welcome alternative to my everyday Pilon Espresso.

Peach Bourbon Infused Coffee ($19.99)
This is their best seller. I was hard-pressed to recognize any peach flavors, although it carries a bite - most likely from the bourbon - that is not bitter, just a jolt. Not bad, but still prefer the vanilla bean bourbon.

Finding Rum in Pittsburgh from Maggie's Farm Rum - Allegheny Distilling

During a recent day trip to Pittsburgh, I used theCompass Craft beverage Finder to target a distillery and discovered one in the historic Strip District, not far from the zoo, which was our primary destination. And I didn't expect this to be a rum distillery but that's all Allegheny Distilling produces under the Maggie's Farm Rum brand.  There are several whiskey distilleries in the City of Bridges so focusing on rum helps differentiate them from the other distillery options.

For all of their rums, founder and distiller Tim Russell sources Louisiana turbinado raw sugarcane that is fermented using Caribbean-derived yeasts. The fermented cane juice is then pot-distilled using 100% copper Spanish-made stills. The white rums rest 3-6 in stainless steel whereas the aged rums spend 2-3 years in neutral rum casks. One rum we purchased, the Sherry Finished Rum ($50 - 43% abv) receives additional time in a sherry cask. Think Oloroso meets rum, lots of nutty nuances.

We also purchased the Maggie's Farm Coffee Liqueur ($30),  a low abv (21%) liqueur that starts with their white rum as a base, the infused with cold-brewed coffee that was locally roasted ground and brewed in-house. Finally, the liqueur receives some house-made vanilla extract and a little dark brown sugar. Just add a little cream for an excellent boost to your day.

Cross Pollinated Rye Whiskeys from Shmidt Spirits

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

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

Picaroon Single Barrel Rum from Blackwater Distilling™

Heading to or from the Delmarva beaches leads to the Bay Bridge, Kent Island, and a chance to taste and tour Maryland's oldest post-prohibition distillery: Blackwater Distilling™. They were founded in 2008 and gained traction with their Sloop Betty Handcrafted Wheat Vodka - a vodka labeled "Produced and Bottled by Blackwater Distilling” since they don't actually distill the vodka or the cane sugar (Cachaça) used in this unique blend. 

On the other hand, their Picaroon Maryland Rum is labeled with "Distilled and Bottled by Blackwater Distilling" since the rum is distilled entirely onsite using raw cane sugar based on the French Caribbean tradition. And the cane juice is fermented using a yeast strain that was isolated during a natural sugar cane fermentation in the island of Martinique and at temperatures present on that island.  

Blackwater traditionally releases three versions of this Picaroon Maryland Rum, a White, Gold, and Dark. Interestingly, the Gold is colored using caramel made in-house (the distillery is a stickler for quality).  The Dark is a barrel-aged Picaroon Rum, which has been stored in new, 53-gallon, charred, American oak barrels. During bottling the rum is mellowed by blending in some of the un-aged Picaroon White Rum. 

More recently, the distillery has released a new member to the family -- the Picaroon Single Barrel Rum. As its name implies, all bottles in the series come from a single barrel and each batch is one-of-a-kind, labeled with handwritten barrel and bottle numbers.  I purchased a bottle and am baffled with each sip. Don't misunderstand. It's very good, but the complexity reminds me more of a soft whiskey with a hint of cane sugar sweetness.  The 50% abv is tempered somewhat by cinnamon and other baking spices and overall, a very intriguing rum.

Grangestone Bourbon, Rum, Sherry Cask Single Malt Scotch Whiskys

While browsing the miniatures at a Florida Total Wine - which are so superior to Virginia based stores since spirits are sold -- I found a trio of Grangestone Single Malt Scotch Whiskys each spending a second maturation in a different type of cask.  The Grangestone brand is a Total Wine house brand that internet sleuths have most likely linked it to William Grant and Sons and produced at their Kininvie distillery.  William Grant and Sons was founded in 1887 and has grown into the third-largest producer of Scotch whiskey behind Diageo and Pernod Ricard. They feature brands such as Grant's, Glenfiddich, and The Balvenie.

Alone, Grangestone should be considered a mid-tier brand where the initial finishing occurs in traditional American oak casks for three years in order to be regarded as a "proper" Scotch whisky. But finding a trio of miniatures that underwent a second maturation in bourbon, rum, and sherry casks provided an opportunity to see how each imparted different characters into the whisky. As stand-alone 750ml bottles, these whiskys sell for $30, but as miniatures $2.50 each.

Overall, I preferred the Grangestone Rum Cask Finish Single Malt Scotch Whisky as it seemed to impart more balance and depth with vanilla and a rum-honey sweetness. The Grangestone Sherry Cask Finish Single Malt Scotch Whisky was the most concentrated with plenty of baking spices, dried fruits, and caramel.  Finally, the Grangestone Bourbon Cask Finish Single Malt Scotch Whisky was very spicy - almost rye spicy - with more burn and oak flavors. Ready for another round...

St. Augustine: A Craft Beverage Destination

For two decades now, while driving to South Florida, we have been inclined to include a detour into St. Augustine to visit the historical sights such as the Old Town, the Spanish Quarter, the Castillo de San Marcos, the Lighthouse, and the Cathedral Basilica of St. Augustine.  These visits also included a stop at the city's only craft beverage establishment - San Sebastian Winery - as we had become fans of their Blanc Du Bois and Port styled wines. They also provided an excellent tour of their facilities as well as a rooftop pavilion with satisfying glasses of white sangria.

In the past few years, other craft beverage outlets joined San Sebastian along the Trolley Tour Route such as St. Augustine Distillery - situated only a couple blocks away in the Historic FP&L Ice Plant (the first commercial enterprise to produce block ice in Florida over 100 years ago). The distillery is a business collaborative of 28 local entrepreneurs who utilize local sugar cane, wheat, corn, and citrus to produce whiskey, rum, vodka, and gin. They also contacted the world’s leading distilling experts to assist in crafting the spirits recipe and local bartenders on drafting recommended cocktails. They also emulated San Sebastian's tour design and provide one of the most insightful free walking tours of a distillery. Each station includes a free cocktail sample and the museum provides a history of block ice production as well as a legality neutral history of distilling in The Sunshine State.

For this trip, we intentionally targeted the distillery in order to purchase a bottle of their Port Finished Bourbon ($80, 102 proof).  This whiskey starts as their Florida Double Cask Bourbon which is made from a mash bill of 60% regional corn, 22% malted barley, and 18% regional wheat that is then finished in used San Sebastian Port barrels. For both the Florida Double Cask and Port Finished bourbons, distiller Lucas Smith worked closely with the late Dave Pickerell on the first blends and barrel selection as well as the final proof. Interestingly, the Florida Double Cask weighs in at on odd 93.8 proof as that was the proof that all "blenders" agreed upon.  The Double Cask refers to the use of initial 25-gallon barrels in which the spirit was then transferred to seasoned 53-gallon casks in order to slow the maturation process. The result is a phenomenon whiskey
and with the additional Port finishing imparts a slight sherry profile along with the raisins and cinnamon.

We also left with a bottle of the Pot Distilled Rum ($45, 90 proof) and the Florida Cane Vodka ($28, 80 proof). The rum is produced from regional sugarcane syrups and molasses and aged in used St. Augustine bourbon barrels. The spirit is straw-colored with a surprising coconut and baking spices profile. There's a mild dose of heat but the finish is very smooth and clean. The vodka is pot distilled from 100% Florida-farmed sugar. This provides a subtle molasses character with a clean finish.  The Florida Mule was its primary purpose and here are several other recommended cocktails:

Brooklynite •  2 ounces Pot Distilled Rum •  1 ounce honey syrup •  1 ounce lime juice •  few dashes of bitters Garnish with orange peel.	The Lolita •  1.5 ounces Florida Cane Vodka •  0.5 ounce fresh lemon juice •  0.5 ounce fresh grapefruit juice •  0.5 st. germaine •  0.25 ounce simple syrup •  3 dashes of peychauds bitters Garnish with a grapefruit peel.
Mojito •  2 ounces Pot Distilled Rum •  0.75 ounce lime juice •  0.75 ounce simple syrup •  10 leaves of fresh mint •  top with soda water Garnish with fresh mint.	The Florida Mule •  1.5 ounces Florida Cane Vodka •  1.5 ounces ginger-lime simple syrup •  Top with soda water Garnish with fresh mint leaves.
	Classic Vodka Collins •  2 ounces Florida Cane Vodka •  1 ounces simple syrup •  1 ounces lemon juice •  Top with soda water Garnish with a lemon peel

During this visit, we also stopped into two of the four craft breweries that have surfaced in the last couple of years. Ancient City Taphouse is located next to the Cathedral Basilica of St. Augustine and the two standouts were the Castillo Coconut Porter and Brazilian Pepper Tree Honey IPA.  Old Coast Ales is located a short walk or drive over the Matanzas River and we walked out with crowlers of Salt Run Gose and the Hopper 2.0 N.E. IPA. Both nice beach beers.  Another solid beer is the Dog Rose Brewing Co. Palace Pale Ale which I had with lunch at the A1A Ale Works Restaurant & Taproom where Dog Rose owner and brewer, Doug Murr, used to brew. And finally, Bog Brewing Company and City Gate Spirits will have to wait until our return visit to America's oldest city.

Puerto Rico Distillery: Providing Maryland with Clandestine Pitorro Rum

Pitorro is Puerto Rican moonshine -- and not of the corn whiskey persuasion that we are familiar with within the United States. It is, in fact, 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 focuses on an unflavored pitorro weighing in at 100 proof.  This spirit is distilled from sugarcane molasses and has a funky character that seems to transcend other Caribbean moonshines -- thinking particularly of Hammond from Nevis. They are also currently aging batches infused with coconut, pineapple,
almond, coffee, and passion fruit that should be available later this year.

For now, the best use of the pitorro rum is in cocktails and the funkiness livens any concoction. A mojito is the top choice, but also consider with any fruit juice or with equal parts grapefruit juice and ginger beer. It is addicting.

Cotton & Reed: DC’s First Rum Distillery

This month Cotton & Reed Distillery celebrated its third anniversary as DC’s First Rum Distillery. One of their many celebration activities included a release of just 102 bottles of 102-proof Sherried Cask Strength Rum ($50). The process starts with their White Rum ($29) made from Lousiana grown raw cane syrup and blackstrap molasses (6,000 pounds per batch) and fermented with a Rhum Agricole yeast strain and a Chenin Blanc yeast strain. The rum is then aged in used bourbon barrels just like their Mellow Gold Rum ($29). Afterward, the aging rum is transferred to PX Sherry-seasoned casks where PX refers to Pedro Ximénez grapes aged in a solera system where the grape brandy undergoes oxidative aging for an Oloroso. This process involves bottling some of the oldest casks, then refilling with grape brandy from younger casks. Cotton & Reed will follow a similar approach with their Sherried Cask Strength Rum augmenting their first cask with rum from a younger cask.

In addition to their very unique Dry Spiced Rum ($29) that is infused with mostly gin inspired botanicals like juniper instead of baking spices, their Despaccino 2018 ($29) is delicious. The coffee beans come from Counter Culture which are then cold-brewed from Junius Coffee. The rum is also infused with rhubarb, dehydrated orange, and cacao all contributing distinct rich characters.

Finally, don't neglect their cocktails.  I chose a light and refreshing Rumba Palumba made from their White Rum, mezcal, grapefruit, and lemons.  Excellent.