Category Archives: beverages

beverages, Chicago food and drink, Spanish wines, Spanish wines

Spain’s Castillo y León vineyards present fine wines

The winemakers of Castilla y León came calling on Chicagoland trade and media members recently. And  some of their vintages were so lovely! After an informative master class and tasting, the Blackstone Hotel hosted 25 tables of beautiful wines – whites, rosés, and reds in multiples of pure single grape wines and lovely blends that thrilled taste buds and made mouths water. I’ll just focus on two whose wines were among the highest among my quick rankings.

Camino Pardo, Director General of NexusFrontaura

Ms. Camino Pardo, both knowledgeable and beautiful, presented a few of her wines. She is the Director General of a project created as a partnership of two wineries, Frontaura in Toro and Nexus in Pesquera de Duero. The project focuses on the production and trading of high-quality wines with the prestigious Appellations of Origin Ribera del Duero, and Toro.

Both these wineries grow the grape varieties known for each area – Tempranillo, Tinta de Toro, and Tempranillo, Tinta Fina. And just wait until you taste these elegant, sensual wines. They are made with care to showcase their terroir and to display the kind of subtle harmony that makes tasting them remain a lingering memory.
Vineyards of NexusFrontaura

Case in point, I still recall my first taste that day of Nexus One, D.O. Ribera del Duero, 2021, Red (100% Tempranillo). The color, deep and inviting. I immediately ranked it 5 stars. The wine has not yet been priced for retail,  but I promise you, this one is worth watching.

The other two wines she was sampling included Nexus Crianza, D.O. Ribera del Duero, 2019 Red (100% Tempranillo). SRP-$39.90. And Frontaura Crianza D.O. Toro 2018 Red (Tempranillo 100%). Lovely specimens, both. Look for more of their wines on the international market under the registered trademarks Dominio de Valdelacasa, Frontaura, and Aponte. And if you visit, you can stay in their fine Nexus hotel to maximize your time there. Visit their online home at bodegasnexusfrontaura.com. You’ll feel their passion for honoring nature in their work.

And then there were the wines being sampled by Dominio del Bienamado (I looked up the translation: “domain of the beloved”). Their one white and two red wines all got 5 stars from me, both in the master class and at the general tasting. Think old vines, growing Malvasia Castellana, Verdejo, Tinta de Toro (Tempranillo), and Garnacha grapes, in beautiful vineyards surrounded by Santa Ana pine forests. I want to go, right now! They have a website dominiodelbienamado.com but it seems you can’t get into it unless you have a password or if you are a vendor and sign up with your email. But you can seek information from David Pastor Rodriguez at this email: info@dominiodelbienamado.com.

The three wines Dominio del Bienamado were sampling at this event were all stunners, none of which yet have a retail price:

Caray Billon, D.O Toro, 2022 White (100% Verdejo) – 5 stars
Caray VS, D.O. Toro, 2021 Red (100% Tempranillo) – 5 stars
Lucas Pastor, D.O. Toro, 2022 Red (100% Tempranillo) – 5 stars
The many other vineyards represented included these (among others):
The charming vintage typewriter that Blackstone Hotel guests are invited to use to send notes to loved one.
The host venue was the Michigan Avenue landmark Blackstone Hotel. During the tasting their catering folks provided a small sampling of iconic Spanish tastes like Jamón ibérico (thinly sliced aged ham) .  Delicious with the wines. And you can just sit and enjoy the beauty of the hotel lobby anytime!
bar food, beverages, Chicago food and drink, holidays

Winter fun, people! Light Up the Lake at Navy Pier

Light up your holidays at Navy Pier

Navy Pier is a huge tourist magnet for our great city. And in case you didn’t know, if you’re invited to an event at the far, far end of the Pier, or you want to stop for some food or beverages there (Middle Eastern, yogurt/icees, Chinese, etc.), you don’t have to walk all the way there and back. It’s a LONG walk.

Instead, direct your taxi/car share all the way to the farthest end  – 600 E. Grand. Then, when you’re ready, call your return taxi or Uber to pick you up there.  But this winter, there’ll be lots of interesting activities you can play along the way. Try this: Ride to the far end and walk back to see everything there is to see and do.

Navy Pier just announced plans for “Light Up the Lake 2024,” the most thrill- and chill-packed edition of its popular, Pier-wide holiday celebration yet. Kicking off on Friday, November 29, and running through January 5, this year’s Light Up the Lake festivities will include an eclectic array of immersive seasonal experiences, accented by award-winning fireworks, first-of-their-kind holiday drone shows, and millions of dazzling lights.  
Light Up the Lake 2024 Highlights:
  • Winter Wonderland Lights: Navy Pier will again transform the lakefront into a magical winter wonderland with outdoor light displays visible from DuSable Lakeshore Drive. Free-of-charge.
  • Holiday Fireworks and Drone Shows: Marvel at the wintertime spectacle of the fireworks voted “best in the country” by readers of USA Today, 9 p.m., every Saturday. Enjoy two first-of-their-kind holiday drone shows – Friday, Dec. 6, and Friday, Dec. 13, at 9 p.m. Free-of-charge.
  • Two-story Ice Slide: New for 2024, four lanes of super-fast, slippery action! Challenge your friends and family to the ride of the season. Open daily, Noon to 8 p.m. Ticketed attraction.
  • Wave Swinger: Not for the faint of heart, Navy Pier’s high-flying Wave Swinger ride will take its first wintertime soars during Light Up the Lake 2024. Fridays, Saturdays, and Sundays. Ticketed attraction.
  • Centennial Wheel: Take in the best, 360-degree views of the Chicago skyline and a wintery Lake Michigan from the climate-controlled comfort of Navy Pier’s iconic Centennial Ferris Wheel. Open daily. Ticketed attraction.
  • Axe Throwing: Back by popular demand! Bundle up, bring your friends, and experience the thrill of outdoor axe throwing against the backdrop of Lake Michigan. Fridays, Saturdays, and Sundays, Noon to 8 p.m. Ticketed attraction.
  • Roaring Bonfires at the Navy Pier Beer Garden: Toast to the holidays with family and friends against the glow of a raging bonfire while enjoying breathtaking views of Lake Michigan and the Chicago skyline. Saturdays, Noon to 4 p.m. Free-of-charge, with food and beverage available for purchase.
  • Visits with Santa: Santa will greet children in Navy Pier’s Family Pavilion during most Pier operating hours, November 29 through December 24. Free-of-charge. Professional photo packages available for purchase.
  • Holiday Artisan Markets: Discover and shop for one-of-a-kind gifts and décor while supporting local artisans. Saturdays and Sundays, Noon to 6 p.m. Free-of-charge.
  • Hands-on Craft Workshops: Immerse yourself in the spirit of the season with a series of holiday-themed workshops hosted by guest artists. Sundays, Noon to 4 p.m. Free-of-charge.

Go ahead, set a date for a visit. It’s fun playing tourist-for-a-day in our very cool city.

appetizers, bar food, beverages, cocktails, fine dining, spirits, wine

Unique vibe, unusual wines, unbeatable caviar service

Celebrated early birthday and Valentine’s Day last night at the one-of-a-kind Heritage Restaurant and Caviar Bar, 2700 W. Chicago. Seeing that it’s located in the heart of Chicago’s Ukrainian Village neighborhood, you might be tempted to dismiss it. “That couldn’t be a good place for high-end menu items. It’s too far out,” you might think.

Heritage beet vodka and caviar bump
Heritage beet-infused vodka with caviar bump.

If you’re looking for super fancy, mink-coat-worthy ambience, look elsewhere, though you won’t be embarrassed no matter how you dress. But if you’re looking for tasty treats served with unique accompaniments and top-drawer caviar service in a funky, laid-back atmosphere with relaxed, cheerful, and knowledgeable servers, come out and try Heritage.

An appetizer selection encompassed a plate of hearty house-made brown bread with a small crock of butter rosette, crispy/crunchy house-made potato chips, and several thick slabs of some of the most delicious pickles I’ve tasted in a long time. Another option is a lovely 2-ounce grilled, juicy ground beef slider, topped with a tiny fried quail egg and served on a rich, tasty bun – the perfection of which begged to be spared the application of pedestrian condiments like ketchup and mustard.

Another appetizer was a unique combination of duck and crab with pickled cabbage, deep-fried in a huge egg roll wrapper. This may be  what some would call an acquired taste.

Then came the piece de resistance: the caviar service. It arrived in a  special caviar-serving device that included six small glass dishes arranged on a silvery metal carrier – five dishes filled with different types of caviar and one dish of creme fraiche.  Alongside this was a small plate with six indentations (not unlike a miniature  Passover Seder plate) that contained small amounts of: egg yolk, egg white, fresh dill, fresh parsley, red onion – all finely chopped – and some capers. We each received our own miniature pearlized spoonula for dipping and spreading the precious roe and for scooping up the accompaniments. After one of our experienced companions explained it, we all thoroughly enjoyed the ritual. A couple of us expressed that we’d not enjoyed previous encounters with caviar nearly as much.

Our servers were exceptionally gracious and good-natured. When one of us spoke of a dental issue and asked if there was some softer bread available, our server said she’d consult with the chef. She soon returned with the message the chef was making her her very own private beignet. Sacre bleu! It arrived warm, though quite late. Still it was welcome and seemed like a good substitute for dessert with its light sprinkle of cinnamon sugar topping.

When we saw another server going by with a trayful of small beautiful glasses with translucent red liquid inside and one of those pearlized spoons on top of each, we had to ask. She said it was their own beet-infused vodka with “a bump of caviar.” Of course we couldn’t resist and ordered one apiece. Caviar first – let it melt in your mouth. Then enjoy the beet-infused vodka chaser. A profoundly successful ending to our Heritage adventure. Caviar lovers, who needs dessert? – though Heritage does offer a few options.

Go see what they’re up to next at Heritage. You may be surprised and will likely be delighted.

beverages, Chicago food and drink, cocktails, non-alcoholic drinks

WonderJuices are pretty tasty

Do you drink juice? I’ve tended not to drink anything much besides V8 and/or tomato juice. But I was recently invited to try several flavors of Beetology/WonderJuices. Took me a while to get to them, but it was definitely worth the wait.

Tasty – and It’s even got fiber!

Picture these flavors: Wonder Melon, Wonder Lemon, and the Beet series: Beet + Lemon + Ginger, Beet + Cherry,  Beet + Berry, and Beet + Veggie and more. Sound good, right?

First, be sure to chill the hell out of all these flavors. They seem to come alive when they’re nice and cold. Now you can use them for breakfast as the liquid in your smoothie or in a small juice glass as a shot of whatever vitamins/carbs are in your chosen flavor. And they are all just a tiny bit sweet, so it tastes kind of like you’re having a shot of dessert with your bagel or eggs, toast and bacon.

Once I discovered how refreshing the juices are, I felt maybe the rich flavors were a little intense for me. So I experimented with mixing a couple ounces of the juice with a couple ounces of flavored carbonated water. Start with half juice and half water and see if you like more of one or the other. Delicious!!

And of course the next thought in my head is, hey, this would be great as a no-fuss cocktail. They’ve done all the selecting and mixing of the flavors for you. Again, experiment and you might come up with the next cocktail sensation. I’m thinking vodka or rum with the Wonder Melon flavor (which, BTW, has a lot of fiber!); gin with the Beet + Lemon + Ginger; maybe port with the Beet + Cherry. Or mix half and half with champagne for a new take on a mimosa.

Now remember, these juices are cold-pressed, which means they’re extracted under immense pressure from fresh raw fruits and veggies.  They’re marked “consume within 5 days of opening” because they’re not pasteurized and can begin growing bacteria fasater than many things we put in our stomachs.

For a tasty cocktail, a unique smoothie, or a refreshing dessert-y drink, you can’t beat these. Prices are high (~$23/6 on Amazon), so think of them as a lovely occasional treat and an easy way to entertain guests.

beverages, California wine, California wines, Chardonnay, Chicago food and drink, Pinot Noir, pinot noir, red wine, rosé wine, white wine, wine

Despite smoke, Dutton-Goldfield strikes gold again

Imagine fighting not just regular natural issues like drought, hungry bugs and creatures, extreme temperatures and more, but trying to make excellent wine from grapes having to grow in smoke-smothered skies. At Dutton-Goldfield they don’t lose heart.

While they weren’t able to produce any 2020 Pinots from Sonoma County, they were busy at their Certified Sustainable Mendocino County vineyards and in the coolest areas of the Russian River Valley where smoke invasion was minimal. Here are two of their crisply luscious 2021 Chardonnays. a 2021 Pinot Blanc, and a 2022 Pinot Noir from Russian River Valley. And if any of these pique your tastebuds, order ASAP because these are all small productions of 150 to 300-ish cases. Prices range from ~$30 to ~$60.

2021 Dutton Ranch Chardonnay, Russian River Valley. Fermented 100% in the barrel, along with 100% malolactic fermentation, the lees for these are stirred twice monthly. After the blend is mixed, the wine is further aged all summer in French oak barrels that are selected to emphasize not the oak but rather the fruit and vineyard characteristics of the wine, like ginger/nutmeg and buttercream to compliment the citrus. Your nose is greeted with aromas of lemon zest surrounded by spring flowers. Look for pear, kiwi and green apple notes. Then your mouth encounters “lemon curd and creamy pear lifted with a lime zest finish.”

A delicate oyster mineral finish makes it a perfect pairing with local Dungeness crab and oysters (prepared Rockefeller is good), or a creamy clam chowder. Cheese it with a cave-aged Gruyère. Alc. 13.5%.

2021 Devil’s Gulch Vineyard Chardonnay, Marin County. This wine is made from grapes that grow in the harsh climate of the Marin coast, but with slightly protected exposures. We wanted to bring out the brightness and freshness of these old vines on this wild site but maintain the creaminess that we love in Chardonnay. After fermenting  first in tank and then in old French Oak barrels, we let malolactic fermentation (30% of the wine) give it some complexity. Then we did the blending. Enjoy the zippy nose of lime zest and lemongrass touched with jasmine. Note the creamy key-lime-pie texture on first sip. Then enjoy the exotic flavors of kiwi and guava whipped by the ocean air. Finish with green apple and pear.

Think shellfish with this wine – linguini with claims or shrimp chowder. Goes beautifully with many cheeses, from young goat to aged cheddar. Alc. 13.3%

2022 Rose of Pinot Noir, North Coast. This lovely expression is a unique blend of berries from our Putnam vineyard and our green valley sites, all of which are known for their excellent structure and acidity along with plushness and complexity. Aging in 100% stainless steel maintains the freshness and brightness of this wine’s summer-sipping qualities.

Imagine a summer fruit basket of strawberry, watermelon and peach aromas touched TIG sweet orange blossom. Crisp but creamy. Now tast the trawberries and cream with dried cranberry and pink grapefruit notes. Savor the succulent finish that calls you irresistibly to have another sip. Match this gem with almost any foods – starters to mains, charcuterie to salads to fowl and fish. Alc. 14.1%

2022 Dutton Ranch – Shop Block Pinot Blanc, Green Valley of Russian River Valley. The goal with their Pinot Blanc is to showcase its freshness and minerality. Fermentation is 100% in stainless steel. Partial malolactic fermentation fleshes out the exotic peach aromas and gives extra richness in the mouth but not so much that you lose the fresh acidity and minerality. The finished wine leads with its signature peach aroma, and gives out both the blossoms and the fruit. In the mouth you’ll get peach/apricot flavors with perfect creaminess and a fresh finish with ocean salinity.

Drink this lovely sipper on its own, or let it complement your appetizers and salads. Try with white gazpacho or scallop ceviche, a coupe of no-cooking summer treats. Select fresh and mild types of cheese so that both cheese and wine can shine. Alc. 13.3%

2021 Dutton Ranch Pinot Noir, Russian River Valley. This blend represents our visitation for the character of this special region: juicy berry fruit, both in the nose and in the mouth, solid structure with fine tannins, and alluring balance. Fruit is hand-sorted and then treated to our unique process – cold soaking the must (extracting spice and fruit characters, taming tannins). Fourteen to twenty days on the skins. Individual lots pressed, then racked into French oak barrels to age. We blend in early spring and let our favorite lots rest in barrel to marry flavors and gain complexity until August bottling. This voluptuous wine expresses its place beautifully. Dark ruby with color hints signals the lushness to come; the nose confirms it with its rich and varied berry selection. Boysenberry, cherry and blueberry dance over sandalwood and baking spice bottom notes, while a scent of purple flowers enhances the experience.

Drink this pinot with fish, fowl, and savory dishes made with mushrooms or earthy roasted root vegetables. And don’t miss the chance to try it with a fine Gouda cheese. Alc. 13.5%.

Guarantee you’ll love the creations of Dutton-Goldfield. Go ahead. Indulge yourself.

 

 

beverages, brunch, cheese, Chicago food and drink, riesling, rosé wine

2020-21 Dutton-Goldfield light lovelies

It’s critical to be able to trust the people who make your wines. Trust that they know exactly what to do when the weather does unpredictable nasty things, Drought is tough; fires are worse. Too much rain is rot. Hail is the worst as it can damage both the grapes and the vines. You want to trust that your winemakers know how to bring the beauty out of the grapes under their care no matter what the weather does. How to choose the right casks for aging their wines. How long is just the right length of time to let the wine mature.

Dutton-Goldfield is one of the good guys in that regard. You can feel confident trusting them when you’re looking for an above-average wine to complement your particular dish or impress your neighbors or cap off a special occasion. We are delighted to remark upon a few of their recent wines.

Dutton Ranch Shop Block Pinot Blanc 2021

Dutton Ranch – Shop Block 2021 Pinot Blanc. Situated in the valley of Purrington Creek, a tributary of Green Valley Creek, this spot is where cold coastal air lingers through the mornings and nurtures grapes with fresh acidity and deep flavor. Inhale the super fresh white peach aromas while Bartlett pear, lily of the valley, and pink grapefruit zest round out the nose. The holidays are a great time to indulge yourself with this 5-star beauty. Great by itself but also think pairings like salads and seafood to quiches and pasta and almost any cheese. Thank you, winemaker Dan Goldfield. Alc. 13.3% SRP ~$33.

Dutton Goldfield Chileno Valley Vineyard Riesling 2020

2020 Chileno Valley Vineyard Riesling. This perfect dry Riesling partner for seafood The mouth is creamy and zesty at the same time, with flavors of key lime pie, white grapefruit, kiwi, and pear. There’s a great energy to the wine, letting you know this will be a wine that will evolve for many years to come before it finishes with a kiss of ocean air and oyster shells. Try it with fresh sushi or sashimi, raw oysters with a mignonette sauce, clam chowder, and steamed mussels. Fresh young cheeses would make a great match, like burrata, ricotta, goat, and feta.. Alc. 12.9% SRP ~$40

2021 Rosé of Pinot Noir. An elegant and sophisticated wine. In the mouth, creaminess combines with the strawberry and citrus core. Stone fruit, melon, and candy apple notes add to the fruit party, with a touch of grapefruit peel giving the wine a zesty flair. The finish is lively and succulent, making your mouth water for the next sip. Try it as an aperitif or pair it with especially wonderful with a charcuterie board, fresh young cheeses, chicken salad, clams, and grilled halibut. Alc. 14.1% SRP ~$33

appetizers, bar food, beverages, Chicago food and drink, cocktails, comfort food, Scotch whisky, spirits

The “bad boys” of Scotch whisky – CRAIGELLACHIE

Single malt Scotch whisky is one of the biggest stars in Scotland’s firmament of distilled beverages, each one unique to the region in which it’s distilled. Recently CRAIGELLACHIE showcased in Chicago the newest addition to the line of expressions from its Speyside distillery. [craig-el’la-key, or here’s a fun video explaining how to pronounce CRAIGELLACHIE.]

CRAIGELLACHIE 13 Years Old Armagnac Cask Finish

The CRAIGELLACHIE 13 Years Old Armagnac Cask Finish expression – given special complexity by its marriage with the Armagnac cask – is being released as part of the brand’s Cask Collection. First matured in ex-Bourbon and ex-Sherry casks, it is then rested in Bas-Armagnac casks for just over a year, which is longer than the typical few months. This new expression, a beautiful  clear golden liquid, starts with smoky, toasted marshmallow, baked apples and cinnamon on the nose, then heads towards a slightly floral, pineapple-y finish. Try it straight. Then with an eye-dropper of water. Excellent in cocktails.

And, boy, do the CRAIGELLACHIE Scotch whisky expressions go great with barbeque! The brand ambassador Paul O’Callaghan (in an utterly charming Irish accent) offered them up in special whisky-tasting glasses as perfect accompaniments to the irresistibly rich and spicy barbeque creations of the chefs at Chicago q, 1160 N. Dearborn St. Creations like melt-in-your-mouth Cheddar-Bacon Hush Puppies (the bacon smoked in house), Smoked Corn & Black Bean Salad, along with generous slabs of brisket, pulled pork and ribs served with Honey Butter Cornbread, Buttermilk Mashed Potatoes, and house-made Mac ‘n’ Cheese. So worth the calories…

Others in the brand’s core portfolio include CRAIGELLACHIE 13 Years Old, 17 Years Old and 23 Years Old. These whiskies are known in some quarters as “the bad boys of Scotch whisky.” Kinda makes you feel like you’re sneaking into a Scottish speakeasy, right?

More about CRAIGELLACHIE Single Malt Scotch Whisky

Described as “old-fashioned” even in 1891 when production began, CRAIGELLACHIE stays true to the traditions of founders Peter Mackie and Alexander Edward. Worm tubs (see * note below) are used to cool the spirit, bestowing extra flavor and creating a distinctive muscular character to rival whisky twice its age.

So if you like a little muscle on your Scotch, go taste some of these expressions. Pick your favorite and take home a bottle for your next barbeque – or just to sip by the fireside. ‘Tis the season, after all.

* What is a worm tub?

A “Worm” is the old English term for serpent, the original name for the coiled copper tube used to turn spirit vapor back into liquid.

Only a handful of distilleries still use this old-fashioned method to condense their spirits. They are much more expensive to maintain than the more modern and efficient ‘shell and tube’ approach, but their long tubes provide less copper contact and thus bestow extra flavor with a distinctive, muscular (sulphuric) character.

beverages, wine

A less stressful way to open your wine?

As we wine-lovers grow older, the muscles we use to open a nicely corked bottle of wine can get a little stiff and ache-y. Or maybe you’re still young and you get frustrated with how hard some corks can be to get out of the bottle. Fortunately, there is an answer that doesn’t require using an old-fashioned corkscrew or banging the bottle on a wall (with a shoe for cushioning) or inserting screws into the cork.

Cork Pops Legacy wine opener – pop your cork out

Now there’s a device called CorkPops Legacy wine opener that lets you, after you learn how to use it, more easily perform the steps needed to get a cork out of a bottle without so much physical effort.

  1. First, it neatly and efficiently slices around the foil. Easy. Nicely done. (FYI, in researching this post I saw a video that suggests you can get the foil off by just twisting and pulling it straight up and off. but this gadget makes it pretty simple to cut it. )
  2. Next, you need to insert the device’s long, thick needle into the center of the cork. Takes a bit of exertion but not bad.
  3. Next you thumb the top of the device gently as you hold the bottle firmly in the other hand. Voila! Your cork is out immediately.
  4. Lastly, you twist the device to eject the cork.

The cork came out with more force than I expected when I first started using it. You’ll need to learn to modulate how much force you put on the gas canister.

And you also need to be sure you’re putting the needle in at the proper depth – so its end is in the space between the wine and the cork. Too far in and the gas will escape into your wine – and your cartridge will run out quickly. Not far enough and it won’t pop the cork out.

The Cork Pops Legacy sells for ~$34 and and is promised to open 50+ bottles. A pair of refill gas cartridges is available online for ~$15. It’s a fun device that does the job. Your guests will be surprised and impressed. Just keep in mind, there’s a learning curve.

 

beverages, Chicago food and drink, cocktails, comfort food, whiskey

Slane Irish Whiskey – a new go-to!

Besides its beauty and historic value to Ireland, Slane Castle is known for two important things: being home to the distillery that makes its layered, balanced namesake Irish whiskey and for regularly bringing thousands of people together to enjoy soaring music concerts held on the Slane Castle grounds in Boyne Valley in County Meath, Ireland.

Slane Triple-Casked Irish Whiskey and music are fitting combination when you think about this: Making whiskey and creating music have a powerful common bond – they both seek a perfect balance. Each art/craft is constantly experimenting with components and layers to bring a harmonious new distillation/composition/performance into fruition.

And the good people at Slane know that an important Irish tradition it is to share your whiskey with others in a warm and welcoming atmosphere. They recently set up such an event at a charming Chicago speakeasy-type bar, Storyville, 712 N. Clark St., where the salty, deep-fried and other Cajun comfort foods served family-style are reminiscent of the best of New Orleans fare, and marry perfectly with Slane’s Triple-Casked Irish Whiskey and each of its components.

Representatives from Slane set up the intimate tasting experience and invited attendees to test their blending skills. Tastes of Slane Triple-Casked Irish Whiskey and of the distillations from each of the three barrels that make up the flagship brand’s flavor profile – which includes tasty notes of caramel, red fruits, baking spices, and toasted oat. The first distillation comes from a virgin oak cask – no other liquor aged in that one – American oak medium char milled wood. The second, called “Seasoned,” is from a lighter barrel like the type Jack Daniels is aged in. And the third taste is from a sherry cask. They all tasted delightful, but the combination – the “triple-casked” combo – was especially satisfying.

Savory beignets with crawfish sauce were perfect with the first sips of the whiskey itself, and then more sips of the three cask-fellows that make it up. Next sips were with a big plate of poutine fries covered in cheese and drizzled with sauce. More food followed – Cajun shrimp pasta, Muffeletta, Jambalaya… More whiskey sipping. And then: the blending contest. Attendees were challenged to be a blender and to approximate the taste of Slane flagship Irish whiskey. Using straws, tiny samples of each distillation were to be mixed until you got as close as you could to the original. (I was surprised and delighted to win the competition!)

You can find Slane in Chicago at Binny’s and many indie liquor stores. ~$25/750ml. For best sipping results: Create an intimate shared experience with friends/loved ones to enhance the pleasure. If you’re tasting by yourself, try lighting a baking spice candle…

P.S. In honor of the 40th anniversary of their first rock concert. the distillery has found the perfect balance for its new Slane “Special Edition” Irish Whiskey. In this expression you’ll find similarly complex flavors along with extra vanilla and a slightly higher ABV. Great in cocktails like Jitterbug and Irish coffee. But oh, it’s a sippin’ whiskey, too, for sure. ~$37/750ml. Availability is limited. Check with your favorite liquor dealer.

beverages, Chicago food and drink

Three Rivers Rye. Heads up, whiskey lovers

Did you know rye whiskey is the classic American distilled spirit? Starting in 1750, rye whiskey was for many years the main spirit for American imbibers. In 1810 Pennsyvania alone shipped 6.5 million gallons of rye to Kentucky’s 2.2 million gallons of bourbon. But soon after that, bourbon ascended to the pinnacle and rye descended to the bottom in popularity. Back then, according to this source, it gradually became what street drunks bought and consumed in paper bags. More cool pictures on their Cali Distillery Instagram page.

Cali Distillery Three Rivers Rye

Now, rye has risen again to its former levels of glory in the craft distilling revolution going on in the U.S. these days.

And Cali Distillery owners, experts at crafting many different spirits, have seen the future of whiskey and believe that rye is right up there near the top. Cali has developed a small stable of whiskey offerings, and Three Rivers Rye is the latest, meant as a tribute to the honored distilling process of this classic spirit.

Drink it straight (see next paragraph), or use this spirit to build a properly spicy Manhattan or a traditional Sazerac. Rye is a critical component in those and other mixed drinks, and Three Rivers Rye is definitely up to the challenge. Gives a richness and depth to these traditional go-to cocktails.

Best to drink savor Three Rivers slowly. Start with it neat for a few sips. Then add a single cube and let it begin to mellow the flavors together. Once that’s melted, enjoy again, or add another cube and continue sipping. Think about the history of the drink – and read all about it on Cali’s website – as you relax into the experience.

Cali Distillery’s Cask-Strength Riptide Rye is a powerful version of rye that’s great for true rye lovers. Just for fun, plan an evening with friends and try all of their whiskey expressions.

Cali Distillery whiskies