Open Road Distilling Opens in Reston

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

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

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

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

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

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

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

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

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

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

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

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

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

RTD Cocktails Profile: Post Meridiem

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

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

DenJenEats

Princess Nohelani

Jessica

Let Her Drink Wine

WineCompass

Old Dominick Distillery & the Memphis Toddy

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

Founding Spirits Distillery: Farm to Table "Never Bitter" Amaro

When is an Amaro not bitter? That was the question that Jon Arroyo and Bob VanLancker wanted to answer as part of the Washington D.C. farm to table kitchen and distillery: Founding Spirits Distillery. This Italian liqueur literally translates to "bitter" and is usually consumed as a cocktail ingredient or an after-dinner digestif. Instead the Founding Spirits Arroyo’s "Never Bitter" Amaro is intended to be more approachable and consumed both as an aperitif and digestif as well as in cocktails. It is distilled onsite using their Founding Spirits Vodka as a base and then infused with multiple herbs, roots, spices, and botanicals. The vodka is in itself very clean and distilled from North Dakota Hard Red Spring Wheat and Virginia rye and barley.

On a recent visit, I was able to sample the Amaro neat and in two interesting cocktails - all during a delicious family meal. Sipping neat, the liqueur is slightly sweet and savory towards the front, with the finish introducing a somewhat bitter experience. But much more approachable than most bitters. For cocktails, the Amaro was an interesting ingredient in a Piña Colada -- providing a balance with the sweet pineapple and coconut milk. Even better was the How Jefferson Woulda Liked It -- a concoction of Founding Farmers Rye Whisky, Founding Spirits Amaro, lemon, brandied cherry, and an orange slice. This was brilliant, with the Amaro contrasting with the sweet and spicy rye whiskey.  In fact, the whiskey was has been produced for the past decade as a partnership between Arroyo and Rick Wasmund of Copper Fox Distillery. In traditional Copper Fox style, the barley and rye were malted using apple and cherrywood. Excellent.

In addition to the three spirits mentioned above, Founding Spirits produces an American Whiskey that is distilled at Copper Fox but aged in D.C. and the Founding Spirits Gin, distilled onsite. On our next visit we will target these spirits and as always, you can locate Founding Spirits using theCompass Craft Beverage Finder. Cheers.

More Spirits and Craft Beer in Ocean City, Maryland

This past Thanksgiving weekend provided an opportunity to re-visit the growing Ocean City Maryland craft beverage scene.  There are currently three breweries, two distilleries, and a winery in the surrounding area. That's not counting the wineries and breweries heading towards the beach along Route 50.

The first stop was to Seacrets Spirits, an extension to the popular resort bar. It is the first distillery built in Worcester County since 1933 and offers an array of rums, vodkas, gin, and whiskey. In order to sample their spirits you must participate in the $10 hour long tour, but for those like me lacking the time, there's an ABC store in the parking lot. Initially I was interested in purchasing the whiskeys but the labels were very suspect, displaying "bottled in Ocean City", but not indicating where the whiskey was distilled or aged. Sounds like a MGP of Indiana product - which isn't an issue unless they hide that fact on the label. Instead I purchased a bottle of their top seller Spiced Rum, but aged on a limited basis in used Bourbon Barrels. The oak seems to subdue the spices and immediately I thought of eggnog. I hope the bottle lasts until Christmas.


A dozen blocks north resides the Ocean City Brewing Company and OC Distilling Company. The later offers a Vodka whereas the former is a spacious sports bar with a game room and a plethora of craft beer options. I didn't get a chance to sample the vodka, but sampled several of the beers with mixed feelings. Some were rather uninspiring but I found success with their OC Lager, Route 50 Pale Ale, Buying the Cow Milk Stout, and Mad Scientist Pecan Pie Chocolate Stout. Fortunately there's a large enough selection for anyone to find a favorite. Isn't that the raison d'être for samplers?

A visit to the Maryland beach must include a side trip to the Hallmark friendly town of Berlin and Burley Oak Brewing Company. This has been one of my favorite Maryland breweries for what, a half dozen years now? They are always solid, have a diverse variety of beers, and are friendly and engaging in the tasting room. Plus, dogs are allowed inside. A standard sampler includes six pours which gives visitors a chance to engage several styles. Here are the highlights. The Coffee N' Creme proves again that coffee flavored cream ales and kolsches are a great pairing. For sour lovers, the Burley Oak Jream series is a major winner courtesy of both their Blueberry Peach and Apricot Raspberry imperial fruited sour ales with lactose. Yet the standard Sour Chicky dry hopped sour hour was no slouch and the beer I brought home. Finally, try the Fudgy Slipper - a dark chocolate inspired pastry stout. I probably wouldn't drink more than a pint, but in small pours, a delicious beer. Cheers to Burley Oaks, Seacrets, and OC Brewing and as always, theCompass Craft Beverage Finder will guide you to these destinations.

Bottling Frozen Falls Vodka at Falls Church Distillers

This past Saturday I participated in a "bottling party" at Northern Virginia's Falls Church Distillers where we filled and labeled 325 bottles of Frozen Falls Vodka ($30). This spirit is based off a wheat and sugar cane mash bill and after fermentation is cut to 80 proof using water filtered and purified at the distillery. In fact, Falls Church Distillers also filtrates their drinking water and ice to achieve a "pure" environment for sipping cocktails.

Before the dozen volunteers started bottling this fourth batch of Frozen Falls, chief distiller Lorenzo Paluzzi demonstrated each phase of the bottling process. It starts with a shot of air into the empty bottle, which is then filled with vodka, inspected for any floaters, capped, sealed, labeled, inscribing the batch number, and finally boxed and sealed for bonding. Most of us rotated through a couple of these stations and despite a few label machine and pumping malfunctions we finished the task within an hour and a half. Then we moved to the distillery's tasting area for a refreshing Moscow Mule. Cheers to that.

Virginia's Falls Church Distillers Opens With Bourbon and Vodka

Craft distilleries continue to open in the Commonwealth of Virginia with Falls Church Distillers joining their ranks earlier this summer. The operation was started by Michael Paluzzi and his chemist and oldest son Lorenzo who plan to "produce a range of offerings including vodkas, gins, brandy, rums, specialty & blended spirits and eventually distinctive aged bourbon". Actually they had the foresight to create a bourbon at an existing Virginia distillery based on their mash recipe. As a result, the Church Bourbon has been quietly aging as the Paluzzis flew through the regulatory, financial, and construction processes.

When I visited Falls Church Distillers last month I also had to navigate the ludicrous Virginia ABC regulations inflicted on distilleries. These regulations allow distilleries to serve generous four half-ounce tastings of their product - usually in cocktail form. The regulations also require separate seating when sampling the distilled products from the wine and beer bar that Falls Church Distillers provides. My rant over, the Church Bourbon recipe includes Virginia wheat that assists the medium bodied whiskey to obtain a very smooth character. They were also pouring two vodkas: Frozen Falls Vodka & Frozen Falls Pepper Flavored Vodka. These spirits have interesting pedigrees - based on a combination of distilled cane sugar and wheat that is "processed through a uniquely designed filtration system". I sampled both in cocktails which were tasty but unfortunately hid the unique flavor profiles of each vodka. Keep focused on Falls Church Distillers because there are bright clouds on the horizon as they plan to release a barrel aged Rum and Apple Brandy. As always, theCompass Craft Beverage Finder will guide you to this destination. Cheers. 

TasteCamp Maryland 2017 - The Distilleries

One of the many benefits of attending TasteCamp is that the focus extends beyond wine and always includes beer, cider, and spirits. TasteCamp Maryland was able to leverage the spontaneous and organic craft distillery eruption in the town of Frederick; today the area supports three craft distillers when two years ago, none existed. During the weekend we were able to sample spirits from these distilleries as well as from Lyon Distilling, located in Maryland's Eastern Shore.

The main spirits tasting occurred at McClintock Distilling, located in a gutted shell of a 100-year-old mechanic’s garage and owned-operated by college friends Tyler Hegamyer & Braeden Bumpers.  Their facility is ingenious, following the footsteps of the distillery's namesake McClintock Young - a renowned local inventor in the 1800’s who patented over 100 inventions.  The facility houses many of these inventions and patents, but none compare to the engineering feat in the closed-loop cooling system and water management. This process allows the distillery to reuse tons of water during the cooling process; we are talking about 50 gallons per minute recycled and reused. Their German-made 264-gallon copper still is also ingenious in that it allows the distillers to change the focus of each batch from say vodka to gin quite easily and with a little more ingenuity allows for a dry hopping process where the botanicals seep into a gin through the vapers and not the mash.

Nevertheless none of this matters if the spirits don't shine, and in this respect, the three McClintock craft spirits do shine.  The Forager Gin is infused with "botanicals inspired by native herbs found in the Appalachian Wilderness" and is refreshing in the sense that the juniper is muted. And there appears to be equivalent citrus character. The Maryland Heritage White Whiskey is based on a "historically derived rye heavy mash bill from pre-prohibition Western Maryland distilleries". The whiskey is then aged for 24 hours in oak which along with the rye provides just a hint of pepper and other spices. But the sweet and mellow corn and wheat provide the strongest influence leading to a very smooth spirit. Finally, the Epiphany Vodka is distilled from Northern Italian organic wheat and double distilled and triple filtered, a process that once again provides a clean and smooth product. Nicely done.

The same evening the two other Frederick City based distilleries poured: Dragon Distillery and Tenth Ward Distilling Company. The former was the area's first distillery when Navy veteran and businessman Mark Lambert decided it was time for a career change. Although the distillery is named after the Dungeons & Dragons game (they readily acknowledge their geekiness), the underlying influence is Mark's great-grand father "Bad" Bill Tutt.  This rebel was apparently a doctor, gambler, and moonshiner and their moonshine is based on an old family recipe. The distillery produces traditional spirits like the Joust Gin as well as many flavored spirits such as Fannie Tutt's Lemon Meringue ​Moonshine (named after Bill's wife) and the Medieval Mint Flavored Vodka. In general I hesitate sampling anything flavored but I thought the Medieval Mint Flavored Vodka was very tasty with the chocolate finish that complimented the mint. The gin was clean and not juniper heavy - as I prefer.

Monica Pearce and business partner & distiller Kyle Pfalzer opened the Tenth Ward Distillery in July 2016 and specialize in "offbeat spirits by experimenting with unconventional ingredients, recipes, and aging techniques".  The name “Tenth Ward” is a reference to the way Frederick City was divided during the late 19th century. They source locally with the grain and corn grown, malted, and\or smoked at the Rippon Lodge Farm in West Virginia. And the cider for their Applejack is sourced from McCutcheon’s, a 4th generation family owned apple manufacturing plant that has been in Frederick since 1938.  At McClintock, Pfalzer poured samples of four spirits: White Caraway Rye (80% malted rye & 20% malted barley mashed with caraway seed), Applejack (100% apple brandy aged in used bourbon barrels), Claude Counter Corn Whiskey (80% smoked corn & 20% malted barley), and the 120 proof Lindsay Stunkle Rye Whiskey (80% malted rye & 20% malted barley).  I was unsure about the Caraway Rye but dug the Applejack and Claude Counter. The apple-bourbon combo was very enticing and the smoked corn adds a peat character to the corn whiskey.  The Lindsay Stunkle was hot; next time I look forward to tasting with a little water to dampen down the alcohol.

As mentioned previously Ben Lyon, co-owner of  Lyon Distilling poured four rums at a tasting at Big Cork Vineyards. The distillery is located in the sailing village of St. Michael's and has been producing rum and whiskey since 2012.  Here we will focus on their rum where the molasses and sugar cane juice are sourced from Louisiana and fermented, distilled, and aged at Lyon. Moving from right to left we sampled the Sailors Reserve Rum, Bijoo Batch Rum, Curacao Orange Liqueur Rum, and their Coffee Rum. The first two were solid sipping neat, full of flavor and little burn.  I wasn't sure about the Curacao, but loved the Coffee. In fact went back for seconds and thirds. I need to schedule a visit this summer. Cheers.

Salute American Vodka - Your USA Certified™ Spirit

If you are looking for a patriotic and smooth vodka this Memorial Day weekend or for the upcoming 4th of July then start searching for Salute American Vodka. The native spirit is not only distilled and bottled in Rochester New York using Midwestern corn and wheat, but the "signature red, white, and blue 750ml bottles (modeled after World War II standard issue GI canteens) are manufactured in New Jersey". In fact the label contains the USA Certified™ seal where the parent company passed an audit and certification process that proved that all product assembly and American labor comply with all U.S. safety standards and labor laws.

In addition, one dollar from every bottle is donated to charities supporting active and retired military personnel. "Patrons have the opportunity to localize the dollar by nominating resident heroes to receive support in their communities through the company’s program Salute American Heroes. In 2017, the company aims to impact five different veterans through donations to charities that support those veterans’ pursuit of the American dream. Salute American Vodka has an award-winning taste with an honorable social mission".

But what about the vodka? The spirit is distilled four times then cut to 80 proof. It is clean with a sweeter profile that thickly coats the palate and finishes very smoothly. Easy drinking neat, but who drinks vodka straight? Instead, cocktails are your best bet and Salute offers a range of drink recipes such as an Apple Cider Cocktail or Salute Raspberry Lemonade.

Now, I received this bottle as a sample and currently Salute American Vodka is only available in the Northeast. But the company is quickly lining up distributors in other states and hopes to have the vodka available in the Mid-Atlantic very soon. Cheers and happy Memorial Day.

Craft Spirits Are Colonizing the District's Ivy City

The District of Columbia now hosts half a dozen distilleries, with all but one located in Northeast's Ivy City -- a warehouse district located between New York Avenue and West Virginia Avenue near Gallaudet University.  DCs oldest and most well known distillery, New Columbia Distillers, set up residency in Ivy City in 2011 where craft the popular Green Hat Gin.  Unfortunately during my Sunday visit, they were closed as well as One Eight Distilling. That was not the case for Joseph A. Magnus & Co and Republic Restoratives Distillery where I spent an afternoon sampling their spirits neat as well as in cocktails. The 5th distillery, Cotton & Reed, is actually right outside Ivy City as shown on the map. Download theCompass Craft Beverage Finder for exact locations.

Joseph A. Magnus & Co is located next door and above Atlas Brew Works so give yourself ample time to visit both.  The distillery is based upon Jimmy Turner finding a hundred year old bourbon produced by his great grandfather Joseph A. Magnus. A new found interest in his family's distilling past led to a with to a partnership with "former Woodford Reserve distiller and Whisky Advocate Lifetime Achievement Award winner Dave Scheurich, American Distilling Institute Director of Research and whiskey blending pro Nancy “The Nose” Fraley, former Buffalo Trace Distillery VP and General Manager Richard Wolf, and Brett Thompson a co-owner of Alexandria’s Pork Barrel BBQ. (See this City Paper article.)  Along with The Gin Goddess, Nicole Hassoun, this team currently produces five spirits: one vodka, two gins, and two bourbons.

During my visit I sampled these five spirits neat and enjoyed one of the cocktails from their Kentucky Derby themed May menu. Go For Gin brought back racing memories and is a tasty concoction of their Vigilant Gin, honey, lemon, and Rinomata - a new Italian aperitif from vermouth producer Giancarlo Mancino. Going neat, a tasting starts with the Royal Seal Vodka ($29, 80 proof) made from 100% corn grown in Virginia and distilled seven times. This spirit is very clean, smooth with a sweet texture that provides a mellow finish. The distillery offers two gins, the Vigilant Gin ($32, 84 proof) and Navy Strength Gin ($39, 114 proof), both infused with botanicals - a few grown in palettes strategically positioned in the sun facing tasting room. This first is a London-style Dry Gin that has a more citrus character and very mild; the second is a much stronger, 100% corn gin that grabs your attention but still remains smooth at the tail. Moving on, the two bourbons shined - although distilled and aged elsewhere the team created blends that are fantastic. The blend for the Murray Hill Club Blended Bourbon ($92, 103 proof) attempts to replicate the pre-prohibition Magnus bourbon and combines 18 year bourbon, 11 year bourbon, and 9 year light whiskey. The result is a fresh and spicy whiskey with both baking spices and pepper. Finally, the Joseph Magnus Straight Bourbon ($92, 100 proof) is a straight bourbon whiskey aged in white oak and finished in Oloroso Sherry, Pedro Ximénez and Cognac casks. This process provides multiple flavors, a complex whiskey alternating between vanilla, nuts, and fruit. All told, a great tasting lineup.

Moving on down road the one year old, woman owned Republic Restoratives Distillery is located right on New York Avenue NE with an inviting open air tasting bar where they stress a facility is just as much a craft cocktail bar as a distillery. Co-founders Pia Carusone and Rachel Gardner hired Master Distiller, Rusty Figgins to focus on bourbon but also leverage the Ivy City Gin phenomena. But first there's the Civic Vodka ($29, 80 proof), a corn-based vodka that is charcoal polished, a filtration process that provides a smooth and clean spirit. The Borough Bourbon ($55, 88 proof) is a Kentucky born whiskey (sourced until their own whiskey is ready) but then finished at the distillery in Sauvignon Blanc barrique casks. The result is a very smooth whiskey, drinking neat nicely with a little vanilla. My favorite. Finally, the Rodham Rye ($79, 90 proof) - guess who its named after - is sourced one-year-old rye and three-and-a-half-year-old rye from Tennessee. The distillery then cuts the whiskey to proof using Adirondack Mountain spring water from a maple syrup farm in upstate new York. The spicy rye expresses itself clearly, there's also a chewiness and long, complex finish. And enjoy a cocktail, mine was a concoction of honey, lime juice, and Borough Bourbon. Cheers. 

Spirits Review: Tenure Vodka

This 1.75 liter bottle Tenure Vodka was recently on sale at my local ABC store for $25. At the rate we go through vodka, why not give it a try. The Tenure is a Polish wheat vodka and a member of the Sazerac Company portfolio. That's about all the information I could find on it's background, although the label mentions a seven step distillation process - whatever that means. The vodka isn't bad, a little petrol while neat, but with a clean and honey flavored character. A drop of water and ice definitely dampens the alcohol and makes for a smoother sipper. Can't beat that price for an everyday vodka - particularly for mixing.

Spirits Review: Dragon Distillery's "Bad" Bill Tutt Original Moonshine and Clustered Spires Vodka

The craft distillery revival is growing steadily in the Free State with 20 distilleries joining the Maryland Distillers Guild. One new member is Dragon Distillery, the first Distillery in Frederick city. The distillery is owned by Mark & Tania Lambert. Mark is a Navy Veteran who's family has been tilling a 200 acre tract of land - located about 25 miles from the distillery - since the mid 1700s.  Dragon Distillery offers several products including the "Bad" Bill Tutt Original Moonshine and the Clustered Spires Vodka that my brother-in-law was able to acquire at a local liquor store. The first spirit pays tribute to "Bad" Bill Tutt, Mark's great-grand father who in addition to his medical career was a gambler and moonshiner. And apparently this moonshine is based on an old family recipe. The vodka pays tribute to the city of Frederick and it's many clustered spires.  Great brand stories for these products but I only wish the actual products lived up to the stories. Neither was clean nor smooth as if parts of the heads or tails were included in the hearts. Heavy burn as well. Between six of us who have sampled, none gave the thumbs up. Let's hope this was just a flaw in an early batch and future runs are cleaner.

Another Corn Vodka, Virginia's Belmont Farm Kopper Kettle Vodka

Virginia's Belmont Farm Distillery is the country's oldest craft whiskey distillery, founded by Chuck and Jeanette Miller in the late 1980’s. Their Virginia Lightening was the first craft spirit I ever tasted and lately the distillery and Miller have become more famous as the distiller of Tim Smith's Climax Moonshine. Not mentioned in the Discovery Channel Moonshiners series is that Belmont Farm is also producing a corn vodka, the Kopper Kettle Vodka ($20) - Single Estate Grain to Glass. Like their other spirits, the corn is grown directly on the estate and then fermented and distilled on site using a copper pot manufactured in 1933. Like the Prairie Organic Vodka, this vodka is distilled to taste but then filtered through a secret filtration system. Sipping neat, the vodka has a slight, but noticeable burn and the sweet corn flavors are muted. However, by simply adding a few drops of water, the alcohol is pushed down and the vodka displays a new vibrancy with the corn flavors exerting control. For a cocktail, the distillery recommends Sex on the Farm, a recipe containing 1.5 oz Vodka, 1/2 oz Peach Schnapps (or Catoctin Creek Peach Brandy), 2 oz Cranberry Juice, and 2 oz Orange Juice. Combine, add ice, shake, and garnish with an Orange wedge and cherry. Cheers.