Tag Archives: bourbon

The Bottles Private Barrel Selections, Part II

Last week we introduced you to a few of the newest additions to our private stash of whiskey barrels. They’re the one-of-a-kind barrels from the world’s top distillers that our team hand-picked to be bottled exclusively for our customers. For a look into how these bottles differ from what’s on store shelves all over the world, take a peak at last week’s post. To learn about the rest of our current collection, read on.

1792 Full Proof
125 proof
Selected in March 2017
The good people at the 1792 Bardstown Distillery – Part of the Sazerac / Buffalo Trace family – were kind enough to send three samples up to Rhode Island late last winter. Though it took some time for the guys to agree, they eventually selected the softest barrel of the bunch, one with well-integrated oaky notes under a warm blanket of bourbon. At 125 proof, it’s pretty hot!

Flavor Profile: Bright & zesty. Notes of stewed cherries & clove, with subtle rye spice in the finish.
Serving Suggestion: We like this best neat, with a splash of water. $49.99

Hillrock Double Cask Rye
90 proof
Selected in February 2016
On a very blustery day and after a treacherous road-trip to NY’s Hudson Valley deep in the winter of 2016, our team arrived at Hillrock’s breathtaking estate to taste with Master Distiller Dave Pickerell. After a lot of laughter, chatting and tasting through six freshly drawn barrel samples, they selected this barrel for the pure, grainy rye flavor that Hillrock is known for, along with its subtle caramel coating on the finish.

Flavor Profile: Rich & aromatic. Like running through a field of grain with your mouth open after you had a Hershey’s Kiss.
Serving Suggestion: Good on its own, or with a single cube. Suitable for an expensive Old Fashioned or Manhattan. $89.99

Glendalough Triple Barrel
84 proof
Selected in December 2015
What could possibly make an Irish whiskey aged in ex-bourbon barrels and finished in sherry barrels better? Giving them a final resting in a Madeira barrel before bottling, of course! With only a very limited number of bottles available, we jumped at the chance to add this to our collection.

Flavor Profile: Creamy & fruity. A mouth-coating blast of warm pear and raisin with a subtle warming finish.
Serving Suggestions: Best consumed after dinner, neat or on the rocks. $39.99


Four Roses Barrel #5 OESQ***
127 proof
Selected in April 2017
On a perfect early spring day in Kentucky our team had the arduous task of tasting through 17 barrels at the Four Roses distillery with Senior Brand Ambassador Al Young. They eventually selected one with the “Q” or “Floral” yeast strain, which is not a common choice. Later that day they ran into Four Roses Master Distiller Brent Elliott, who was excited that they had chosen the “Q.” It’s one that he’s most proud of. We hope you like it, too.

Flavor Profile: Delicate and demure. So subtle, with wispy floral and citrus notes belying the extraordinary ABV.
Serving Suggestion: Fine on its own, despite the heat, but does well with a splash of cool water. $59.99

Four Roses Barrel #4 OESF***
107.6 proof
Selected in September 2015
Hailing from Louisville, Eric Taylor, our Director of Operations, is always up for a trip back home to pick out bourbon for us. On this trip, he selected the 3rd and 4th barrels we purchased from Four Roses. Barrel #3 is long gone from our shelves (though we’re still pouring it at The East End!) but there’s still a bit of #4 left. This one-time expression derives its distinctive flavor from the proprietary “F” strain of yeast. They call it the “Herbal” one, and for good reason.

Flavor Profile: Unique and herbaceous. You’ll not find a bourbon like this again. It has a crazy interplay of lavender, thyme, dill, cedar and sandalwood flavors.
Serving Suggestion: Makes one of the best Manhattans we’ve ever had. $59.99

Four Roses Barrel #6 ‘The East End’ OBSV***
100 proof
Selected in April 2017
On our bourbon trail adventure last spring, we decided to select a bottle to commemorate the opening of the new whiskey & wine bar on Wickenden Street – The East End. We tasted through seven barrels of bourbon and finally landed on this expression, given its spicy rye finish and sturdy backbone from older-barrel aging. It’s warm and inviting, and at 100 proof, is perfectly suited to mixing awesome cocktails at the bar.

Flavor Profile: Tried and true. An excellent example at what makes Four Roses so damn good at what they do. This is Bourbon with a capital ‘B’
Serving Suggestions: A workhorse, this bourbon can handle whatever you throw at it – go to town. $44.99

Postscript: What Happens To The Wooden Barrels?

After the distillery bottles the bourbon we’ve selected, they ship us the cases of bottled bourbon with the barrel, still wet inside and soaked with whiskey. Once here in RI, we send them to local breweries to fill with beer, rest for a few weeks, and throw into kegs for The East End. For a truly unique experience, come in for a taste of one of our Four Roses barrels along with Foolproof’s Raincloud Porter aged in the same barrel. Or Elijah Craig, with a barrel aged stout from Grey Sail. We’ll be sure to keep you posted when new barrels and beers are released.

***Deciphering The Four Roses Recipes:

Here’s a handy cheat sheet that will give you a sense of what each bottle of Four Roses will taste like. Keep in mind, though — as readers of last week’s blog post know — that the resulting flavor of each individual bottle will vary based on where within the rickhouse it aged.

1st Letter:
‘O’ = Distilled at Four Roses in Lawrenceburg, KY (this letter never changes)

2nd Letter:
‘E’ = Mashbill of 75% corn, 20% rye, 5% barley
‘B’ = Mashbill of 60% corn, 25% rye, 5% barley

3rd Letter:
‘S’ = Straight Whiskey Distillation (this letter never changes)

4th Letter:
‘K’ = ‘Slight Spice’ yeast strain
‘V’ = ‘Delicate Fruit’ yeast strain
‘O’ = ‘Rich Fruit’ yeast strain
‘Q’ = ‘Floral Essence’ yeast strain
‘F’ = ‘Herbal Notes’ yeast strain

These combinations result in 10 different possible Four Roses recipes: OBSV, OESV, OBSK, OESK, OBSF, OESF, OBSO, OBSQ, and OESQ.

  • All ten recipes are blended to make Four Roses Yellow Label.
  • Four Roses Small Batch is always a blend of OBSO, OBSK, OESO, and OESK.
  • Four Roses Single Barrel is always OBSV alone.

Thanks for your interest in our Private Barrel Selections! We’d love to hear what you think!

Cheers!

The Bottles Private Barrel Selections, Part 1

It’s been a busy year in our spirits department, with the team traveling the country, tasting through hundreds of distinctive whiskeys, in search of exquisite, one-of-a-kind barrels good enough to bring home and call our own. This ever-changing collection meets our strict standards for taste and quality, and highlights the skill of each distillery we visit. We are very proud to offer these exceptional bourbons, ryes and malts — all available only in small quantities — and only to our loyal, whiskey-loving friends, family and customers.

But why do we do this?

For those new to whiskey, you may be wondering why we put such effort into bringing these bottles to Rhode Island. To understand, it helps first to know what gives whiskies their distinctive flavors. If you’re a seasoned whiskey lover and the process is old hat to you, skip to the bottom for a look at a few of our exclusive barrels. If you’re new to whiskey, read on.

Distillers start by making a huge batch of whiskey in one giant vat (we’re talking hundreds of gallons – some, thousands of gallons), using one proprietary recipe. Once distilled, the pure liquid spirit is siphoned off into new charred American oak barrels, which are then set to age for 3 – 10+ years in a rickhouse. (That’s a fancy term for the enormous warehouse lined from floor to roof with barrels at various stages in the aging process.) After years of aging, the contents of those barrels — remember, they contain that one recipe — will vary dramatically in taste.

So what accounts for the variations in flavor? It’s all about the aging. It’s all about how long a barrel is aged and where within the rickhouse it matures.

And here’s where your 5th grade science comes in: As a barrel of bourbon warms up in the hot Kentucky summer, the wood expands, drawing the whiskey through its inner charred charcoal surface right into the grain. As fall and winter approach, the wood contracts, forcing the whiskey back out, filtered through the charcoal and oak. This process is repeated for a minimum of 3 years, and all the while the whiskey is evaporating, evolving into a more concentrated version of itself. Naturally, barrels higher up in the rickhouse get hotter, evaporating at an accelerated rate, while those on the lower shelves are cooler, allowing evaporation – and the interplay with the wood – to occur at a slower, less intense rate. The sweet spot for aging is on the middle shelves: the barrels that age there are often considered superior. These variations in where a barrel ages and for how long dictate, in large part, its flavor profile.

After 3 years (the bare minimum for making what can – or should – legally be called bourbon) a master distiller will start to taste the barrels to see how they are developing, and to start determining which barrels will be married together to achieve the specific flavor profile of each of their various labels. For instance: At Heaven Hill, the bourbons in a bottle of their entry-level Evan Williams Black Label are pulled from all over the rickhouse and blended. Their next-level Evan Williams White Label, is made from bourbon that was aged in barrels for slightly longer, thereby coaxing more refined and nuanced flavors from the wood, and then bottled at 100 proof. These are small variations for sure, however they make a world of difference in the final product. At the other end of the spectrum is the Elijah Craig, which is made from barrels that have been aged only in the middle of the rickhouses. This placement results in a softer, more subtle whiskey, with warm baking spice notes on the finish.

The commonality amongst all of the bourbons is the liquid: It’s all the same going into the barrels, but the duration of aging and the location of where the aging is happening is what makes each final bourbon distinct and suited to fit the standard profiles for each different label.

However, because this is a wholly-natural process, there are barrels that every once in a while stand out as exceptional. They are barrels that due to patience, luck, and alchemy, are deemed by the distiller to be too unique to be blended into one of their house labels and are therefore set aside. When we travel to Kentucky to buy bourbon, these are the barrels that we taste and bring back to Rhode Island and call our own. These “snowflake” barrels are of extraordinary quality and are unique expressions that will never be replicated.

If this process intrigues you, we invite you to pick up an “everyday” bottle of these bourbons along with our selections. Try them next to each other at home, either neat, with a splash of water or a cube or two of ice. See what kinds of differences you can spot. We hope you’ll enjoy our selections as much as we do – just don’t fall in love. Once they’re going, they’re gone forever!

Here are three of our newest additions to our Private Barrel collection:


Knob Creek Single Barrel
120 proof 
Selected in April 2017
We selected this amazing barrel out of the 2 million aging in the Jim Beam rickhouses during a trip earlier this year. Among the samples we tried, there were two barrels that had aged right next to each other for the same amount of time. Despite their proximity, these siblings were as different as you are from your brother or sister. The barrel we chose in the end is a pristine example of the caramel and oak notes you get from the finest bourbons.

Flavor Profile: Hot and uncompromising. We don’t know if you can handle this bourbon. It’s like getting socked in the mouth with a nerf ball steeped in bourbon, caramel, dried fruit and more bourbon.
Serving Suggestion: Best tamed with some water or ice. Also suitable for robust cocktails, like a Reanimator or Boulevardier. $34.99

Old Forester Single Barrel
90 proof 
Selected in May 2017
In making this selection we were looking for a bourbon with the classic Old Forester expression: caramel on the verge of burning with just a hint of baking spice on the finish, along with those difficult-to-put-your-finger-on nuances that come with bourbons that have aged longer. After tasting through 3 excellent samples, we chose this single barrel, realizing it hit the nail on the head!

Flavor Profile: Direct and stalwart. A little dark caramel, a little chocolate, a little roasted fruit, a little dusty oak, a little toffee. A little bit of everything in this well-balanced bourbon.
Serving Suggestion: Well suited to fruitier or sweet cocktails. A sour. A Bourbon Bramble. A Julep! $44.99

Elijah Craig Small Batch
94 proof 
Selected in March 2017
We selected this barrel in Rhode Island back in March, based on samples that distiller Heaven Hill sent. Then, in a moment of bourbon kismet during our trip to the Heaven Hill distillery in Kentucky a month later, we stumbled upon – among the 1.5 million then aging at Heaven Hill – the very barrel we had selected in March! Against staggering odds. But there it was, sitting on the bottling floor, just waiting to be emptied. Unlike the core expression of Elijah Craig Small Batch, the juice from this barrel has a more pronounced oakiness, and less clove on the finish. We prefer it to the “everyday” Elijah, and at this price, it won’t last long!

Flavor Profile: Savory & satisfying. Like a warm cherry pie where the crust is just a little dark in places.
Serving Suggestion: Great on the rocks. More than suitable for any classic Bourbon cocktail $34.99

Tune in next week for a dive into our remaining collection. In the meantime, our entire Private Barrel collection is available at our sister bar, The East End . Stop in for a taste and let us know what you think!

Cheers!

Bottled-in-Bond: What it Means and Why it’s Important

What does “Bottled-in-Bond” mean and why should we care? Whiskey Professor and two-time Whiskey Man of the Year Bernie Lubbers visited Bottles recently to let us know just why. And we believe him. If you’re getting your dad a Bottled-in-Bond bottle of whiskey for Father’s Day, why not learn what makes it so special!

The Bottled-in-Bond Act of 1897 laid out a set of regulations and standards for distilled spirits; more specifically it made the government the authenticator of a spirit’s quality. At the time, some whiskies were adulterated out of greed — things like iodine and tobacco were used for coloring or as flavoring agents. Folks wanted to trust that they were drinking the real deal, so the government stepped in.

When you purchase a “Bottled-in-Bond or “Bonded” bottle, you can rest assured that what’s in the bottle is just good old USA-made whiskey and time.

In order to be labeled “Bottled in Bond” or “Bonded” the whiskey must:

  • be the product of a single distillation season
  • be from one distiller at one distillery
  • be aged in a federally-bonded warehouse for at least 4 years
  • be bottled at 100 proof
  • identify the distillery in which it was made or the location where it was bottled

We have several Bottled-in-Bond bottles at Bottles – come by and let us help select the right one for you!

Here’s to Bottled-in-Bond!

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What to Pair with Oklahoma!

If you haven’t yet moseyed on over to see Trinity Repertory Company’s  widely-praised production of Rodgers & Hammerstein’s “Oklahoma!”, do it now. Mosey now.

And while you’re there, sip on “The Farmer and the Cowman,” a cocktail we created with Curt Columbus, Trinity’s Richard L. Bready Artistic Director, to pair with this quintessentially American show.

trinity_farmer

“The Farmer and the Cowman”
Fill a tall glass with ice, add 1.5 oz Bulleit Bourbon and 5-8 dashes Fee Brother’s Rhubarb Bitters. Top with soda water and garnish with a wagon wheel of lemon.

And If bourbon’s not your thing, try one of “Curt’s Picks.” They’re the bottles that Curt – a true wine lover with an experienced (and wonderful) palate – chose to pair with the show.

trinity_oklahoma_wine-sm

 

Said Curt:

Line 39 Sauvignon Blanc is dry and crisp, without being overly sharp. Some sauvignons can be too grassy, and this one has really nice round fruit to it.  We had it last night with Asian food, and it was terrific, although it is a really great Spring sipping wine!”

The Charles & Charles is a stylish American rosé, crisp and fruity, with notes of ripe apple.  LIke all of the rosés I enjoy, it is not sweet, but is great with seafood, chicken and spring pastas.  Of course, it’s also fun to sit and sip on your porch!”

Enjoy the show – and if you enjoy the wine – visit Bottles, as 20% of each bottle purchased in store will be donated back to Trinity Rep through the duration of the production.

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Drink Your Chocolate

Skip the chewable chocolate this Valentine’s Day and give your sweetie the sippable sort. We’re crushing on a few bottles made with real chocolate and genuine skill, those that are good enough to be enjoyed year-round.

Meletti Cioccolato
Thick, dark, creamy, this Italian liqueur is pure pourable decadence. It’s made in Italy with milk and Dutch chocolate, sugar and alcohol, and is intensely rich and smooth with a balanced sweetness. We’re crazy for the Cioccolato any way it’s served: cold & neat (think adult pudding pop), warmed, over ice cream, or as a mixer in any number of cocktails.
vday_meletti

 

Young’s Double Chocolate Stout
This full-flavored dark beer made with chocolate malt and real chocolate is luxurious without being overtly sweet. It’s certainly a satisfying treat on its own, but for something special, consider combining it in a frosty mug with vanilla ice cream and bourbon for the ultimate grown-up float.
vday_stout

 

Nickle Creek Decadence
A Rhody original, from Foster! This beautiful bottle, reminiscent of Port, has warm flavors of cherry and plum that make way for a dark, bittersweet chocolate finish. It’s a delicious way to end a romantic dinner.
vday_decadence

Cheers and Happy Valentine’s Day!

Bourbon 101

Whether we’re turning neophytes onto bourbon or introducing new finds to long-time aficionados, we at Bottles love talking about bourbon. We love talking about it, writing about it, sipping it, mixing it, discovering new distillers and re-discovering old distillers. We just flat out heart bourbon.

To spread the love to team members that are new to the store, we give them a crash course in the beloved brown spirit. A “Bourbon 101” to prime their palates for the joys ahead.

And given the sheer volume of questions we get in-store about bourbon we’re sharing our primer with you. What follows is meant to give you the basics on what it is and how it’s made. Once you’ve got that down, come in to the store or give us a call for the fun stuff: the flavor differences between styles and producers, which is sweetest, which is strongest, how best to enjoy bourbon and which makes the best Manhattan (just our opinion , of course).

Did we mention we love talking about bourbon?

Cheers!bourbon101_info-color

 

 

The Bottles’ 2015 Gift Guide

We scoured the wide world of beverages to select the perfect gifts for wine, beer and cocktail enthusiasts this year. They’re the bottles that are in-demand, on-trend, highly-acclaimed, and flat-out awesome.

Here’s what to give (and get) this holiday season:

gift1Four Roses Private Label Bourbon: Bottles’ Barrel #3 

Available only at Bottles: our private barrel (hand-selected by us!) of this highly sought-after bourbon: extremely rich & uncut – ideal for the hard-to-shop-for bourbon lover. Limited quantities availability. 

$59.99

 

gift2True Born Gin “The Belgian Wheat Act” – Sons of Liberty 

First released earlier this year, this genever-style gin distilled from beer brewed with traditional gin botanicals is for beer and gin lovers alike. Locavores, will love it, too – it’s made in RI.

$34.99

 

gift3Fifty-Fifty Eclipse Imperial Stout 

Delicious esoterica for the beer geek: award-winning Imperial Stout (various flavors) aged in oak bourbon barrels. The color of the wax enclosure indicates which bourbon casks were used.

$29.99 (22oz)

 

gift42010 Barolo 

The gift for serious collectors: 2010 is widely regarded as the most outstanding vintage for Barolo in the past several decades. Choose from our selection of acclaimed producers of this iconic wine.

$45 and up

 

gift5Creme de Noyaux Liqueur – Tempus Fugit Spirits 

Hand-crafted, all-natural almond & hazelnut creme liqueur for the serious at-home bartender and after-dinner drink aficionado. It’s what we want this year. Limited quantities available.

$39.99

 

gift6Sotol Por Siempre 

Wildly popular with the country’s most talented mixologists, this regional mezcal is made with wild-harvested sotol rather than the standard agave. A must-have for the tequila / cocktail enthusiast.

$44.99

 

chartreuse_giftGreen Chartreuse V.E.P 

The limited-edition, V.E.P bottling of this classic, secret-recipe liqueur is given special treatment with long aging in oak barrels. Each bottle is hand numbered and encased in a collectable wooden box. A truly special gift.

$164.99 

 

etna_giftMt. Etna (Sicilian) Wine 

They’re what sommeliers across the country are buzzing about: wines from this volcanic region are the most interesting being produced in Italy today. An outstanding gift for all wine enthusiasts. 

$15 – $65

 

gift_yellow_wine1999 Chateau d’Yquem Sauternes 

One of the world’s most iconic wines is at the top of the bucket-list for many an oenophile. The pricing on the critically-acclaimed 1999 vintage makes this a splurge-worthy gift-of-a-lifetime. Don’t miss out.

$249.99 (375ml)

 

nips_giftBottles’ Mystery Box of Nips 

Five tiny bottles of booze all in one mystery box – who knows what they’ll get? One of our most popular gifts year after year. Makes a fun stocking stuffer or contribution to the Yankee Swap.

$14.99

 

AND, for true one-stop-shopping, ask a team member about our various, festive wrapping & gift card options.

Happy Holidays, and Cheers!

Let’s Get Punchy! 3 Holiday Punch Recipes

For me nothing says holiday festivities quite like a big ol’ batch of punch! Many fine parties have begun around a punch bowl. By serving punch, you’ll not only satisfy your unquenchable guests but also save yourself the crazy expense of trying to have a full bar at your shindig.

Even better yet, you can prepare most of these ahead of time! Mixing everything except the bubbly components (if your recipe calls for it!) allows the flavors to marry together. And that makes for some mighty fine punch!

The Long Hello

Fun, easy, and bubbly! This is a great budget friendly punch that will still have a major wow factor among your guests, and is full of classic holiday flavors.
Source 

Ingredients

1 3/4 cups of Apple Brandy or Calvados
1 cup St. Germain Elderflower Liqueur
10 dashes Fee Brothers Whiskey Barrel Aged Bitters
1 bottle of Sparkling Wine or Champagne (750mL)
Freshly grated nutmeg
To make an ice mold:
Using a Bundt or tube pan, place pear and apple slices in a circle on the bottom of the container. Slowly add water to submerge the fruit & freeze. Ice ring can be made 1 week ahead.

Directions
Stir Calvados, St. Germain, bitters, and 1 cup of water in a punch bowl. Add ice ring (let the mold sit at room temperature for a few minutes to loosen), then sparkling wine. Ladle punch in glasses and grate nutmeg over each glass. Serves 16.

The Old Gunwhale

Near and dear to my heart, the Old Gunwhale is a personal favorite of mine. I have made this punch time and time again, each time with a wonderful reception from guests. Despite how simple it may seem, I find that the sum is definitely greater than its parts!
Source 

For the chamomile syrup:

8 oz. water
1 cup sugar
2 tablespoons dried chamomile, or 2 chamomile tea bags

Ingredients
10 oz. Bourbon
8 oz. Fresh Grapefruit Juice
6 oz. Chamomile Syrup
1 bar spoon Fee Brother’s Cranberry Bitters

Directions
In a saucepan, place the sugar, water, and the chamomile tea bags or dried chamomile tied in a piece of cheesecloth. Bring the mixture to a boil, let it cook for a few minutes, then remove from heat to cool to room temperature.

Combine the chamomile syrup, bourbon, grapefruit juice, and bitters in your serving bowl. Add ice cubes. To serve, ladle into a glass filled with ice. Serves 10.

Kentucky Cardinal

This is my wildcard recommendation! In the mood to throw all caution to the wind? Then this gem of a punch recipe may be overkill as far as ingredients go, but if you are looking for a wildly delicious punch, then look no further!
Source

Ingredients

1 bottle of Red Wine (shiraz or a similar fruity wine)
1 cup rye whiskey
1 cup brandy
1/2 cup sweet vermouth
1/4 cup Carpano Antica
1 cup granulated sugar
1 cup Moscato d’Asti
4 cups sparkling water
Ice Block
Orange twists for garnish

Directions
Combine red wine, rye, brandy, vermouth and Carpano in a pitcher. Slowly stir in the sugar until dissolved. Refrigerate for a few hours until cold. When serving, place ice block in punch bowl and pour chilled mixture over. Top with moscato and sparkling water and serve. Garnish each glass with an orange twist. Makes 25 servings.

A note on serving vessels: Don’t have a Baccarat crystal punch bowl? Kidding, fret not my dearies! Honestly, if you have a punch bowl by all means utilize it! However for the rest of us, I have to say that a stock pot works darn well in a pinch.

Cheers!
– Jackie Blackwell

 

 

 

 

Favorite Bottles: Top Holiday Spirits

Liquor Gift Ideas

If there’s a time of year when you need a special bottle of something, it’s the holidays. Whether you’re looking the perfect gift for those you really appreciate, or need a memorable bottle to open up and share with family and friends, we’ve made sure to bring in our favorite picks to feature in the shop. 

Here is our selection of Gin, Vodka, Rum, Mezcal, Whiskey, Scotch, and even Chartreuse that we find especially delicious and interesting. Plus, they’re easy on the eyes! Cheers!

Gin

favoritebottle_stgeorgegin1

GIN

Uncle Val’s Botanical Gin – A delightfully dry gin made with cool, crisp cucumber & aromatic citrus. As well suited to a Gin & Tonic as a dry Martini, this bottle is a real treat for the gin lover in your family.  Make a Botanical Spritzer

St. George Botanivore Gin – A remarkably well balanced gin in the London Dry style. Deeply aromatic, its juniper flavors blend seamlessly with note of citrus & herbs. Try it in a Dorflinger

St. George Terroir Gin – This heady gin is made with botanicals that grow in California. It has a big nose of spruce tips, with a finish of laurel & oranges. Our recommended cocktail: Terroir Martinez

St. George Dry Rye Gin – Rye is super spicy! This gin is electric with bright, spicy, dry rye flavors. Perfect for a Dry Rye Negroni.

Vodka

VODKA

Karlsson’s Gold – Made from seven separate distillations from virgin Norwegian potatoes. Incredibly smooth, with a rich mouthfeel and a creamy, lingering finish. Neither Eric or Liam are allowed to bring it home anymore – it goes too fast. Try it in a Black Gold (Karlsson’s on the rocks with a crack of black pepper).

Jewel of Russia ‘Ultra’ – Each unique, hand-painted bottle contains one of the purest spirits we’ve ever encountered. It’s almost like drinking nothing at all. How do you drink this? Shake over ice & strain. That’s it.

Mezcal Tequila

MEZCAL

Xicaru Silver – Made from 100% Espadin agave, smoked over mesquite, and crushed in the traditional Tahona method, this is a Mezcal of distinction. From its earthy start to its finish of light citrus notes, this is the perfect bottle for the Mezcal lover in your life, or for someone longing to be introduced to the world of Mezcal. Fantastic in a Mezcal Paloma – Pour 1 oz. of Xicaru in a highball glass with ice, and top with grapefruit soda.

Pierde Almas Coñejo – This remarkable Mezcal is only made once a year, and in very limited quantities. It’s produced by wrapping fruit, almonds, and anise in a rabbit & hanging it in the still, rather like a gin is produced. The final product is akin to drinking a big, beautiful, smoky, citrusy roast. Made for sipping.

Rum

RUM

Grand Ten Medford Rum – Grand Ten Distillers, in Boston, has brought back a lost, forgotten style of rum with their Medford. Made from a sour mash of blackstrap molasses, it’s creamy, buttery, & hugely aromatic. This is a whiskey lover’s sipping rum. Looking for a cocktail featuring Medford Rum? Make a Palmetto.

Clement 6 Year Grand Reserve – A true sipping rum, the Grand Reserve is a blend of rums aged for years in different oak casks – some in French Limousin, some in charred new American oak. The resulting blend of finish rums has flavors of almonds & biscotti, hazelnuts, tarragon, & green tea. Delicious as is.

Chartreuse

CHARTREUSE

Chartreuse Green – Truly in a class of its own, Chartreuse is the creation of Carthusian monks, who have been passing down & perfecting their recipe for centuries. Trying to describe the flavor of Chartreuse is like trying to describe your first kiss. It’s strange & wonderful, ethereal & delicious all at the same time. If you need a Chartreuse cocktail, we recommend a Chartreuse Smash.

Chartreuse Green V.E.P. – As if a bottle of Chartreuse wasn’t good enough, the monks also make an extra aged version. As far as we can tell, it’s made from unicorn tears, ambrosia, and the laughter of children. It’s a rare treat, and a stunning example of the heights people can achieve when they put their minds to it.

Cognac

COGNAC

D’Usse – This is a newcomer for us, and we were impressed with its intense flavors (of cinnamon & clove) and its light, creamy mouthfeel. This is a great bottle for the Cognac drinker in your life who’s looking for something new. D’Usse makes an impressive Vieux Carre.

Cognac Louis XIII

Remy Martin Louis XIII – This legendary blend contains no spirit less than 50 years old. It has subtle & nuanced flavors of hazelnuts, truffles, & prunes. Distinct & impressive, this is truly a gift for someone very deserving.

Whiskey - Tin Cup

WHISKEY

Tin Cup – American Whiskey at its finest, Tin Cup is a new release from Jess Graber out of Colorado. Distilled from grain and a generous amount of rye, it’s light & lively on the palate, with a dry finish that makes it equally as suited to cocktails as it is to a few cubes. Wonderful in a classic Old Fashioned.

Michters Celebration Bourbon Whiskey

Michter’s Celebration – Hand selected by Master Distiller Willie Pratt, this extraordinary blend of 20 – 30 year old Bourbons & Ryes is going to make one very lucky person very, very happy. It could be you!

Bruichladdich Scotch Whiskey

SCOTCH

Bruichladdich The Classic Laddie – Previously known as the ‘Laddie 10’, this unpeated Single Malt is made from 100% Scottish barley, carefully distilled, and aged in American Oak. It’s equal parts fruity, malty, biscuity, creamy, & delightful. The perfect bottle for the Whiskey lover in your family.

Macallan 25

Macallan 25 Year Sherry Oak – One of the highest rated & consistent Single Malts in the world, the Macallan 25 Year exhibits deep & profound notes of cinnamon, wood smoke, dried fruits, and a touch of citrus. The kind of gift that lets people know what you really think of them.

Cheers!
– The Bottles Team

Just Peachy

We’re trying to hang on to summer as long as we can, but this fall weather also has us thinking of everything that comes with the season. In order to satisfy both cravings, we are pairing a Bourbon Roasted Peach Cheesecake (yummm!) with a German dessert wine called Beerenauslese.

Bourbon Peach Cheesecake & Dessert Wine Pairing

The round, juicy, acidic, yet sweet yellow peaches are used in all areas of cooking, baking, and creating drinks. It’s also often an aroma of wines. They scream home, comfort, and summer. And the Beerenauslese? It’s a dessert wine that tastes like fall with its color, deep flavors, and sweetness.

Peaches
If I was to ask you about peaches would you automatically think Georgia? Well, surprise surprise, peaches actually originated in China as early as 2000 BC. China is also the world’s largest producer of the fruit. Growing in Persia and the Roman empire by the first century AD, peaches were favored by kings and emperors, a prized treat in France, and are symbolic in many cultures.

Containing less than 70 calories, 3 grams of fiber, and tons of vitamins A and C, peaches are divided into two types: clingstones and freestones. Both of these varietals can either have a white flesh which are typically very sweet with little acidity, or a yellow flesh that tends to have more of an acidic tang coupled with sweetness.

Fun fact: “The world’s largest peach cobbler” is made every year in Georgia measuring 11 feet by 5 feet and contains 75 gallons of peaches! Holy Moley!!

Dessert Wine

Heinz Eifel Beerenauslese

A magnificent wine-culture deeply rooted in tradition, Germany has the Romans to thank for planting vineyards along the rivers 2,000 years ago.

Heinz Eifel, driven by determination to follow tradition and pay respect to the years of wine-culture, founded the Römerhof winery in 1979 in the heart of the Mosel Valley. They produce a brand of German wines crafted to reflect the distinctive character of the vineyards, using the highest quality grapes and processed with only the most modern techniques and technology.

A true testament to the “Art of German Winemaking,” this Beerenauslese is unbelievable. A late harvest wine, it delivers aromas and flavors of ripe pear, peach, honey, and caramelized fruit with a slight bitterness that carries over to the lightly sweet finish.

You know that feeling you get after you have just tasted something that is out of this world? That’s exactly how we feel about this wine and food pairing. You will be thanking us once you try it.

Peach Cheesecake Recipe

Bourbon Roasted Peach Cheesecake
Yield: 10 – 12 Servings
Time: 6 1/2 hours (it’s worth it)

Ingredients
Bourbon Roasted Peaches:
8 ripe, firm peaches
6 Tbsp unsalted butter, melted
2/3 cup Bourbon (Use Four Roses Small Batch or Old Granddad)
1/4 tsp Salt
1/4 cup packed dark brown sugar

Crust:
2 1/4 cups graham cracker, crumbs
1/2 cup toasted pecans, finely chopped
1 stick unsalted butter, melted
1/3 cup packed dark brown sugar
1/4 tsp Salt

Cheesecake Filling:
4 large eggs, separated
2 vanilla beans, seeds removed
1/2 cup granulated sugar
16 oz. cream cheese, cut into small pieces
3 Tbsp all-purpose flour
1 cup heavy cream

Method of Preparation
1. Roasted peaches: Position the oven racks to upper-middle and lower-middle and preheat the oven to 450 degrees. Line 2 rimmed baking sheets with foil.

2. Slice 4 of the peaches into 3/4 inch thick slices and the remaining 4 into 1/4 inch pieces. Arrange each size in a single layer on their own baking sheet.

3. Whisk together the melted butter, bourbon, and salt in a medium bowl. Divide the mixture in half and drizzle each over the peaches. Sprinkle 2 tbsp of sugar over each baking sheet of peaches. Toss and rearrange them in a single layer.

4. Roast until the peaches are tender and the liquid is syrupy. This should take about 15 minutes, swapping the sheet trays halfway. Transfer the baking sheets to a cooling rack for about 20 minute.

5. Crust: Decrease the oven to 350 degrees and move the rack to the middle. Line the exterior of the springform pan with foil.

6. Combine the graham cracker crumbs, pecans, melted butter, brown sugar, and salt in a medium bowl  until the crumbs are thoroughly saturated in butter. Press the mixture into the bottom and up the sides of the pan, stopping about 1/2 inch from the top of the pan.

7. Bake the crust until golden, 10 to 12 minutes. Transfer to a cooling rack for about 15 to 20 minutes.

8. Cheesecake Filling: Decrease the oven to 275 degrees. In a large, clean and dry (important) bowl, whip the egg whites and vanilla bean seeds on medium speed until soft peaks form. This should take about 2 minutes.

9. Gradually add the sugar and continue whipping until stiff peaks form, usually about another 1 – 2 minutes. If you are using a stand mixer, transfer the egg whites to another bowl and clean the one you just used.

10. In the medium bowl, beat the cream cheese, egg yolks and flour on medium speed until light and fluffy. Add the heavy cream and continue to beat until creamy and smooth. Remember to scrape down the sides and bottom of the bowl as needed. Once creamy and smooth, stir in the diced peaches.

11. Stir 1/3 of the egg whites into the cream cheese mixture, then, very gently FOLD (important) in the remaining egg whites. Scrape the batter into the cooled crust and bake until the cheesecake is set but still slightly wobbly in the center, 75 – 90 minutes. Turn off the oven and let the cheesecake remain in there another 20 minutes.

12. Transfer the cheesecake to a cooling rack and cool for an hour. Transfer to the refrigerator to cool until completely chilled and set, at least 3 hours. Remove the cake from the springform mold and set on a serving dish. Top it with the sliced peaches and serve. Source

by Kimberly Vroegindeweij