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Tag Archives: #Whiskey

Old Potrero Rye in Older SanFrancisco

I travel frequently to San Francisco and many times I grab a drink and a meal at Pompei’s Grotto. I have been coming to this restaurant since 1995 and it has always be a friendly and comfortable spot in Fisherman’s Wharf.

What made this journey made even better is that I got to try a Rye Whiskey that I have never had before. This drink, Old Potrero, which surprises me in its pleasantly soapy front end and nose followed by an well balanced and not too spicy tail. Made by Anchor Steam Breweries, it actually had some characteristics of a fine Scotch ( I confirmed this by trying the “Kentucky Hug” method of taste tasting.)

Give yourself a treat and try it.

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Posted by on June 27, 2018 in Happy Hour

 

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Stranded in Mexico with Jim Beam and a Blue Plastic Cup

It seems to me that the large Bourbon houses are sometimes treated unfairly by consumers.  The good old stand-bye brands are frequently overshadowed by the snazzy looking boutique labels.  Bottles that are smaller than 750 ml at full price claw at the market that was forged at a much earlier time.  But sometimes, when you are South of the Border, the only brands you can get are the big guys.  Sometimes they are the only game in town. … and that is exactly the place I am in – Merida, Mexico is where I am – the middle of the Yucatan peninsula. Tequila and beer is everywhere.  Bourbon, not so much. Proper glass tumbler?  No freakin’ way.  But at 175 Peso’s a bottle ($11 US), it is a great deal !!!

Since 1795, Jim Beam, has been produced in Clermont, Kentucky and was one of the best selling brands of bourbon in the world in 2008.[1] Since 1795 (interrupted by Prohibition), seven generations of the Beam family have been involved in whiskey production for the company that produces the brand, which was given the name “Jim Beam” in 1933 in honor of James B. Beam, who rebuilt the business after Prohibition ended.

 
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Posted by on October 30, 2015 in Uncategorized

 

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McCormick to Resume Producing Bourbon for First Time in 30 years

McCormick Distilling Co. is going back to its roots, as the company plans to begin producing bourbon for the first time in 30 years at its Weston distillery. In addition, it will start offering public tours of its facilities for the first time in 20 years.

mccormick1-750xx1568-881-0-228 Read the rest of this entry »

 
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Posted by on September 27, 2015 in In The News

 

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Tao Manhattan


Saturday, relaxing at Tao in Manhattan on 58th Street, with a perfect Manhattan made with Bookers Bourbon.  Theresa “Tess”, the very knowledgable and friendly bartender helped me with my Italian by determining that the Vermouth Del Professore used in the drink added a spicy and herbal bitterness.  I am assuming this is due to the amount of clove they use in their formula for making such a unique blend of vermouth. Read the rest of this entry »

 
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Posted by on September 6, 2015 in in Manhattan NYC

 

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Bourbon Heritage Month Has Begun

Bourbon Heritage Month Has Begun


September is Bourbon Heritage Month which means that I will be partaking in the beverage a little more than usual this month. 
The national observance was first declared in 2007, and has been celebrated in Kentucky and around the country ever since.

I figured that since it is the start of the month that I would offer a brief history of bourbon to kick off these celebrations.

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Posted by on September 3, 2015 in Cocktail History

 

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A Perfect Custom Manahattan at The Republic Smokehouse and Saloon

There have been many times where I have been able to form an opinion of a Manhattan before I have taken the first sip, usually when I do this it doesn’t bode well for the drink. Often times this happens when my drink looks like a cloudy sandstorm spinning in my glass.  However, in this case, I was able to form an immediate strong positive point of view for three reasons:  1)The color of the vermouth was a warmer deeper color than usual and, 2) It was clear of any particulate air bubbles – clear amber heaven, and 3) there was a proper, not emergency beacon red, dark maraschino cherry at the bottom.  I knew then that the bartender Collin, at The Republic Smokehouse and Saloon, was the real deal. I called him over before my first taste and asked about the brand of Vermouth and if it was a brandied cherry. The vermouth was Carpano Antica Formula, and the cherry was not brandied, – it was just a deep black maraschino cherry.  Both made a big difference. Read the rest of this entry »

 
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Posted by on August 28, 2015 in Happy Hour

 

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The New Jameson’s Bar – New York, NY

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After a 3 month hiatus, the Jameson’s Bar in Midtown (Turtle Bay to be exact) reopened looking like a thoroughbred horse compared to its origins of being a work-horse neighborhood pub. Fantastic metamorphosis!
The night was capped off with an Irish Coffee made with my favorite Irish liquid Powers Whiskey

Everyone, you must check out this place. Fun times are guaranteed to happen in this sophisticated setting.

 
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Posted by on March 2, 2014 in in Manhattan NYC, Uncategorized

 

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