Small time equals big love tonight.

Tonight is a night of comparisons, big versus little, well-known versus the obscure.

I had several..yes, several friends email me the story about Maker's Mark. If you haven't heard, Maker's Mark has received a lot of press for announcing that they would be adding water to their beloved blend. Say what you want about Maker's, a lot of people love it. Apparently what has happened is that so many people have been buying it is that the company is caught between a rock and a hard place. They have an aging process to respect, but a huge deficit in what they have to sell. They need to make what they have stretch way further and the most reasonable solution is to add water. According to their press release: "not even their tasters could taste the difference". That gives me pause because lowering of an alochol content would be obvious..but whatever. Now, my first response to this news was that "Who cares?".

Here is why I really don't give a shit. Who ever drinks Maker's neat?? I mean, I love Maker's..but its not the whiskey you take home to meet Mother. You drink it mixed, in the back of bar..where no one can see..in the shadows. Its what you use to make a batch of whiskey sours for a group of friends, not what you roll out to celebrate something special or mourn something significant.  This is what happens with a label that is massivly produced and gaining in popularity. Its a numbers game people.

But then there is the opposite of Maker's. A whiskey that is locally produced and made is small quantities. A whiskey, that at this point, would never be touched or doused with water by its makers because it is a sipping whiskey through and through.

This evening I received as a gift a small bottle of Goldrun Rye California Whiskey made in Belmont, CA.  And I have to say there is something to be said for small batches. Wow.

Looking to their website:

"Goldrun ™ Rye

375ml, 45% ABV

Goldrun Rye is our flagship rye whiskey from 100% Organic White North Dakota Rye. Unlike other industrial rye whiskeys, Goldrun Rye is produced like an Eau De Vie: mashed, fermented and distilled twice in small batches in a unique way that enables us to retain rich yet floral aromas of the rye grain.   The process is expensive, complex and painstakingly slow.  We age the Rye in new charred white Minnesota oak barrels half the size of traditional barrels. This is a Rye unlike any other Rye you ever had – and we were told it is a benchmark for what true American Ryes ought to be.   Every release is a single barrel release."

The first thing I noticed is that I swirled the amber colored nectar in my glass is the viscosity was so low. It did not cling to my glass. Around the upper edges it seems as if there was a small layer of water. Up front the smell was subtle and unobtrusive. Light, light, light. Almost floral, it is almost as light as slight breeze through an open window at night..pleasant and reaffirming of your presence in that moment.

You take a sip, it really light on the tongue and palate. As the liquid makes its way into your mouth there is hardly any fire..until it hits the back of your mouth. Bright cinnamon flash that emanates heat around your gums and lips. And as quickly as it appears it is gone. Vanilla, oak, the sweet taste of subtle grain. It is light, but powerful in all the right places. What I liked so much is that its not as smooth as other Rye's I have encountered. That may at first seem derogatory but I am woman who likes her whiskey like her men, bold and with something to say.

This particular distillery has "Friday Night Flights" with tastings every last Friday of the month. I will definitely be checking that out.

Until next time my friends, cheers!

Jenn

Whiskey girl down..I repeat, whiskey girl down.

The tale of a girl who didn't respect the power of whiskey.

Part One:

Last night I attended a whiskey knowledge class in San Francisco at a fantastic speakeasy themed bar called Bourbon and Branch. If you don't know of this establishment, please check it out. But don't tell them I sent you, because they probably wouldn't let you in. 

Allow me to explain.

Yesterday was an exciting day. My amazing friend Carmelita was coming into town to attend this class with me. My other amazing friend Anjanette was meeting up with us before the class for a drink. I was super excited to see my girls, the energy in the city is so vivacious, and I was had heels on. I got a little carried away. I had three whiskey drinks before the class.

Thats right. Three.

A Sazerac, a Basil Hayden neat, and a whiskey sour made with Bulleit Bourbon. What was I thinking?

Fast forward. We leave the restaurant to make our way to BB, and you know what, I'm feeling fine. Walking, talking...the whole nine yards. Get into the bar, which again is amazing. The hostess walks us to a private bar room in the back and there is a wall of spirits behind the bar that is nothing short of gorgeous, the light hitting the bottles making them glint like jewels.

As the instructor walked us through how to make an old fashioned, I felt a little bit tipsy. After I consumed said old-fashioned it was game on. I would not stop asking questions. And my fellow whiskey enthusiasts did not appreciate my inquisitive nature. And then this dialog took place:

Jenn: "Lita, I have to go to sleep. We gotta go"

Lita: "Are you serious? Its only 9:15! Suck it up, drink some water."

A few minutes later, as told by Lita, the room got really quiet and everyone started looking around. Your truly was asleep at her table, face on the wood totally in la-la land.

Damn. My whiskey prowess was lacking last night for sure. Basically the lesson here my friends is that you definitely do not show up to a whiskey tasting already with three whiskeys under your belt. Bad idea folks. Bad. Idea.

When I awoke this morning, curled up in a ball on Lita's couch still donning my sweater dress from the nights adventures my skin and breath was hot from the nights whiskey. A bottle of water never tasted soooooo good.

Part two:

But all was not lost. I learned to make an amazing old fashioned:

1 sugar cube
2 oz of whiskey (we used Knob Creek, I would probably use Makers Mark)
3 healthy sprinklings of aromatic bitters
lemon zest
Ice

1. In a glass put the sugar cube and the bitters. Muddle them together.
2. Put ice in glass
3. Add whiskey and stir
4. Twist the lemon zest over the glass

This drink was awesome! Now, this was the drink that put me over the edge, but I will forgive that transgression. The bitters smell a lot like jager and at first I didn't think I would enjoy having this in my drink. However, it adds such a great layer to the flavor and compliments the sharpness of the whiskey. The lemon zest was a fabulous touch as well, making the upfront aroma fresh and light. This is a heavy on the palate drink, you really feel the weight of this on your tongue. The finish is quite sugary in texture but not overly sweet.

So, my whiskey adventure continues. Hopefully I will stay awake for the next chapter.

Cheers,
Jennifer