Why the Pros Buy Magnums for Holiday Entertaining


Planning a holiday party for more than just a few guests? Do what the pros do, and buy magnums. It’ll save you dough, and the larger size can add drama to your festivities.

A magnum of wine is 1.5 liters, which equates to two standard bottles’ worth of juice. And in most instances, one magnum costs less than if you purchased the two-bottles separately.

Magnums of Bottles’ house wine, Vino di Tavola, are particularly ideal for large gatherings: they’re well made, crowd-pleasers, very food-friendly and highly-drinkable. How do we know? They’re top-sellers here in store, and at our sister bar, The East End.

Both are made in Italy, in the small Piedmontese commune of Castellinaldo. Our Vino di Tavola Rosso is a blend of barbera and dolcetto, the Bianco is a mix of the arneis and favorita grapes.

And while pouring from larger-than-normal bottles can certainly add excitement to your festivities, there are a few folks who find the heavier bottles a bit unwieldy. For them, we suggest simply decanting the magnums into carafes ahead of time, for an easier at-table pour. 

This holiday season we’re offering special pricing on case purchases of our house wine magnums. Regularly $79, we’re offering the 6-magnum case for just $75, and will include a free engraved Bormioli glass carafe.* 

Now if you follow our party math, six magnums will be enough to serve wine all evening for a dinner party of 12. All for just $75. 

That’s something to toast to!

Happy Holidays – and Happy Entertaining!

*while supplies last. additional discounts do not apply. prices subject to change.  
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Top Thanksgiving Wines, Part II

Last week we shared the sparkling and white wines that we’ll be drinking come November 23, 2017. This week we present our picks for the rosé and reds that we think will that will complement your feast. Without further ado:

Charles Bieler Rosé, Provence
After we’ve taken a break from rosé during September and October, it’s nice to revisit a great one for Thanksgiving as a reminder that the pink phenomenon is good all year round. With light berry notes and a zippy acidity, this food-friendly wine will really make your entire feast sing!
$12.99

Primarius Pinot Noir, Oregon
This beauty from the Pacific Northwest has everything we look for in a Pinot Noir. Light in body, but with the depth of flavor and nuance that Oregon is famous for. This is one of our favorite ‘every day’ Pinots, but it really shines at the Thanksgiving table.
$16.99

Nicolas Chamarin “P’tit Grobis,” France
Don’t be fooled by this ‘Little Bear’ from Beaujolais! It’s an under-appreciated wine that carries great depth and weight, but with an extremely light body. It finishes with a wisp of baking spice, clove, and cola that’s an ideal partner for our traditional Thanksgiving spices. We’ll be bringing this one home to share, for sure.
$17.99

Billard Cotes-de-Beaune, France
An elegant wine for an elegant table, this little gem comes from a very small French producer who carefully tends just a few acres of Pinot Noir before pressing them by foot. Aged for 10 months in oak, this nicely-structured Pinot comes to life at the dinner table, and always helps the conversation flow.
$21.99

Wishing you and yours a very happy Thanksgiving!

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(prices subject to change)

Top Thanksgiving Wines, Part I

November is our favorite time of the year at Bottles, which is why our team spends a good bit of the year thinking about you, your Thanksgiving dinner, and the bottles that will make your dinner sing. Out of the thousands of wines we taste each year, our nine November selections must meet the following criteria:

a) they must taste good
b) they must be agile enough to complement the Thanksgiving dinner as enjoyed on the whole
c) they must represent a good value
d) they must taste good.

Did we mention they must taste good?

Here are the sparkling and white wines that we’ll be drinking this November 23. Stay tuned next week for our rosé and red wine choices.

Terre di Marca Prosecco, Italy
Our favorite Prosecco for the second year running. It’s dry and full of expressive bubbles, it’s organic, and it comes in a cool looking bottle. What better way to toast to your guests’ health?
$13.99

Gérard Bertrand Crémant, France
A velvety soft and creamy French sparkler that’s less acidic and bracing than a true Champagne at twice the price, meaning you can sip on it through the entire Thanksgiving meal. This is the bottle (or two, or three) to have on hand for special company.
$19.99

Pere Mata Cava, Spain
The great thing about Cavas is that they’re bone-dry, elegant, and wallet-friendly. The Pere Mata in particular has terrific citrus and floral notes that will complement everything from that rich turkey and gravy to your after-dinner slice of pie.
$17.99

Dry Creek Chenin Blanc, California
Here’s the perfect choice for an all-purpose Thanksgiving white, satisfying both your aunt who loves Sauvignon Blanc and your cousin Marie who only drinks Chardonnay. It’s dry, crisp, and refreshing with a subtle baked apple and vanilla quality. Yes, please.
$12.99

Michel Caillot “Les Herbeux,” France
Ah, Mersault! From the heart of France, this rich and creamy, understated yet persistent, incredibly floral and expressive Chardonnay will knock your socks off. Mersault is the Chardonnay that even non-Chardonnay drinkers love. It’s. That. Good. Treat yourself!
$34.99

Happy Thanksgiving!

(prices subject to change)

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Meet Melissa – Bottles’ New Wine Director!

We’re so happy to introduce you to our new Wine Director, Melissa Principe. She’s a native Chicagoan who recently relocated to Rhode Island to give life on the East Coast a try. Prior to making the road trip to Providence with her co-pilot Piccolo (a two-year-old mini black lab), Melissa was in charge of the wine, beer and spirits programs for a popular speciality market chain of stores all throughout Illinois. She has scads of hospitality experience, having served as general manager and sommelier at various restaurants in Chicagoland, and was the Wine Director for the award-winning Tasting Room/Randolph Wine Cellars. Melissa has seven (seven!) older brothers, loves Sicilian and South American wines, is studying for her Masters of Wine, and is a killer bocce player. Though she’s incredibly busy adjusting to life in Rhode Island and getting to know the Bottles family of customers, Melissa took a few minutes to tell us a bit about herself.

Why wine. What sparked your interest in wine?
I grew up with it. My mother is Sicilian and my father is from Calabria. So there was always wine on the table. I’ve been down many other paths in my professional life, but wine is one of few things that’s kept my interest all along.

What are you most excited about in the wine world today?
I really like the fact that there are younger winemakers that are going back to the “old school” way of making wine. I’ve been lucky to travel a lot, and what I’m seeing is that there are more and more winemakers who are concerned about making sure that they’re taking care of their sense of place in terms of sustainability, organic practices, and biodynamics. I am obsessed with biodynamics, and a bit of a soil nerd. These things are so important to wine. Look back at the past two years. There hasn’t been one wine-making region that hasn’t been majorly affected by the super hot summers and changing weather patterns. It’s smacking you in the face! So there’s more consciousness around how we’re treating our land and our vineyards. This is good.

What’s underappreciated in the wine world today?
Port and other fortified wines. I don’t fully understand it, but turning women on to Port is a huge challenge! Maybe because there’s still the stereotype that Port is a stuffy Englishman’s drink to be sipped while smoking cigars. We all should totally be drinking more of it. Fortified wines in general get overlooked – and they shouldn’t. They are lovely.

How have you found success within the world of wine?
Through education and storytelling. I love to teach, and I’m a stickler for education. I have huge expectations for my staff. I’ll be there to help them reach those expectations every step of the way, so that we’re all able to serve our customers in the best possible way. I view our roles as storytellers – and that’s really important to me. Before a customer buys a bottle, we’re the last professional that has hands on it. That’s a pretty serious job to me. We better know all about that wine. We better know that winemaker’s story. Also, I like to be on the floor. I really like to talk about wine, to get people excited about wine. I like to engage guests – to ask lots of questions so I can fully understand what they’re looking for.

Though you’ve only been at Bottles for a few weeks, do you have any plans for the wine program that you can share?
I like sustainability – I’m nuts about biodynamic wines. So you may see more of those. Along with Sicilian and South American wines. And fortified wines. Things like this and more, which will balance all that Josh (Bottles’ General Manager) has brought in. Our palates are very different – he’s all about France, which is so great for us – and I can’t pick just one region. We’re a great match – it’s a great balance between the two of us – and the shelves will be reflective of that.

What’s Your “Desert Island” Wine?
The wine that changed everything for me was the 1987 Casanova di Neri Brunello di Montalcino Riserva White Label. Everything about it was amazing. Everyone who’s into wine has a bottle they chase – this is that bottle for me. I’ll also never forget the Barros ‘82 Colheita, which I hope to bringing into the store soon. And lastly, the Andre Clouet Brut Reserve Rosé. You want to bathe in it.

Why Providence?
I still love Chicago but I was ready for a change. In addition to a milder winter (!) I’m looking forward doing business in this smaller market. Rhode Island hasn’t been taken over by big business quite yet. Coming from a big city I saw the impact that letting the big guys take over had on selection and service. It’s so depressing to taste an amazing bottle of wine in rural Italy and know that it wouldn’t stand a chance in getting into a market dominated by chains. It’s stores like Bottles that give me hope in the face of the big guys.

What will you miss most about Chicago?
Sunday dinner with my brother and sister-in-law.

When you’re not working, what are you doing?
Hanging out with my dog Piccolo, cooking, or studying. I’m in the middle of my Master’s of Wine program.

What’s your favorite wine pairing?
Mayu and The Chicago Blend. Mayu is a Chilean producer and has a red blend of carmenere & syrah. The Chicago blend is a mix of caramel corn and cheese popcorn. It’s ridiculous. It’s totally goofy and it totally works.

If you could have a dinner party with any three people in the world, who would they be?
One, the wine writer Jancis Robinson. I love her writing, the way she thinks and talks about wine. She was the first female Master of Wine and was at the 1976 Judgement of Paris, and I’d love to pick her brain on a thousand different things. Another would be Ruth Bader Ginsburg: I’d want to know what her desert island wine is, among other things, of course. And the third would be my amazing niece Francesca with whom I’m incredibly close, because these are two women she should have the experience of sitting down and having dinner with.

Next time you’re in store, be sure to look for Melissa and say hello. And stay tuned for more from her in the weeks to come!

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Cocktails For A Crowd

When entertaining at home there’s perhaps no more stressful time than those first few minutes when guests have arrived, but you’ve yet to light the candles, put the roast in the oven, or get dressed. 

To lessen that crunch-time agita, consider setting out a simple but impressive drinks spread that your guests can easily help themselves to while you finish your prep. And with just a little bit of advance planning, you can offer bar-quality cocktails without having to play bartender when there’s so much else to do. 

What we like best about this first recipe, created by Kayleigh Speck, bar manager at The East End, is that you can make it three days in advance. This means you can have your Thanksgiving cocktails done and off your mind on the Tuesday before. 

One batch of this seasonally-spot-on and absolutely delicious recipe makes enough for a welcome cocktail for 8-10 people. It’s a snap to make, and can be easily stored and served in 33oz glass swing-top bottles. We sell this version at Bottles for just $5.99 (plus tax).

So whip up and bottle a batch or two on Tuesday and forget about it until Thursday, just before your guests arrive. All you’ll have to do then is set the bottles out on ice, alongside cocktail glasses and a bowl of orange peels for garnish, then get back to the business of the million last minute bits that will need your attention.
The Apple of My Eye, For A Crowd
8 oz bourbon
8 oz apple brandy
6 oz sweet vermouth
4 oz cointreau
3 oz water (for dilution)
8 – 10 dashes Angostura Bitters
Garnish: orange peel

Makes approximately 32 oz, enough for 8-10 guests

Combine all ingredients and mix thoroughly. This batch can be pre-bottled up to 3 days in advance, sealed in latch top bottles, and refrigerated. Serve chilled, poured into cocktail glasses and garnished with an orange peel.

Equally as impressive – and just as easy – is the tried, true, traditional and totally cool punchbowl presentation. All that the recipe below, also created by Kayleigh, requires is that you 
pour all of the ingredients together in a punchbowl over a big block of ice just before you guests arrive. (And if you forget to prepare your large-format ice the night before, don’t fret: the punch is just as good over individual ice cubes in the punch mugs.)
FINE-Apple Punch, For A Crowd
Makes approximately 32 oz, enough for 8-10 guests
6 oz gin
2 oz cointreau
½ oz Allspice Dram***
6 oz lemon juice
8 oz pineapple juice
10 oz sparkling apple cider (non-alcohol)
Large format ice (formed in a bundt pan, or large cubes)
Garnish: cinnamon stick

 
Combine all ingredients in a large punch bowl over large ice cubes or an ice-mold. To serve, ladle into punch glasses and garnish with a cinnamon stick.

***A note on Allspice Dram: this bitter and super sweet rum based liqueur is spiced (with allspice, natch), and is a key component in many of the tiki drinks that Kayleigh and her team make at The East End. It’s also terrific in an Old Fashioned, and several tequila-based cocktails. Given its unique flavor and versatility, It should be on any serious home bar.

Happy Thanksgiving!

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(prices subject to change)

Wine For “Steakhouse Night,” At Home

When we opened the current issue of Edible Rhody and saw New Rivers Chef Beau Vestal’s very delicious take on the traditional “steakhouse” dinner, our minds immediately went to the classic “steakhouse” pairing: a big ‘ole bottle of hearty red wine.

It’s an enduring, no-fail pairing that’s enjoyed nightly in steakhouses across the county. And given Chef Beau’s simple recipe for all the fixins, there’s no reason you can’t replicate it at home. Says Chef Beau:  “A quick herb rub and a short time on the grill makes hanger steak, one of the most flavorful cuts of beef, really sing. Serve the steaks with roasted spiced sweet potatoes and lightly creamed kale and any autumn night can be steakhouse night!

And for our wine pairing we turned to our brand new Wine Director Melissa Principe, whom you’ll be hearing a lot from in the coming weeks. We’re excited to have her with us and can’t wait for you to meet her.

Melissa paired the steak, sweet potato & creamed spinach with the 2016 La Posta Pizzella Malbec ($17.99): “I have had the pleasure of visiting this vineyard and meeting the Pizzella family. Argentina has a deep history of Italian immigrants and the La Posta project highlights those connections with these single vineyard wines. Chef Beau’s recipe reminded me of the amazing lunch we had at the vineyard that highlighted the natural pairing of beef and malbec. The Pizzella is full and lush, and hits you at first with a nose of dark berry fruit and cocoa, then unfolds with a beautiful pink peppercorn spice on the finish. The longer it’s open, the deeper the cocoa gets, and the richer the berry flavor. It’s a big wine for a big steak dinner!”


Chef Beau Vestal’s Grilled Hanger Steak and Sweet Potato “Steak Fries” with Pumpkin Seek Chimichurri and Lightly Creamed Kale

INGREDIENTS

Chimichurri:
½ cup fresh parsley, coarsely chopped
¼ cup fresh oregano, coarsely chopped
4 tablespoons apple cider vinegar
3 large garlic cloves, finely chopped
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon cracked black pepper
3 tablespoons pumpkin seeds (or pepitas), shelled and toasted
½ cup extra-virgin olive oil

Sweet Potatoes:
3 large sweet potatoes (about 2 pounds), washed and cut into ½-inch-thick wedges
2 tablespoons extra-virgin olive oil
½ teaspoon ground allspice
½ teaspoon ground fennel seed
1 teaspoon kosher salt
1 teaspoon cracked black pepper

Steak:
¼ cup fresh rosemary leaves
¼ cup fresh sage leaves
4 tablespoon olive oil
1 teaspoon cracked pepper
1 teaspoon kosher salt
6 (6 ounce) pieces hanger steak

METHOD

First make the chimichurri: Combine parsley, oregano, vinegar, garlic, red pepper flakes, salt and black pepper in a food processor and blend until smooth. Transfer to a bowl and add pumpkin seeds and olive oil. Stir to combine. Check seasoning and set aside.

Preheat oven to 400°F. In a large bowl, toss together the sweet potatoes, olive oil, allspice, fennel, salt and pepper. Arrange slices in single layer on a lined baking sheet. Bake for 10 to 12 minutes. Rotate pan and flip sweet potatoes over to ensure even browning. Bake additional 10 minutes until potatoes are “fork-tender” and nicely browned.

For the steaks, add fresh herbs, olive oil, salt and pepper in a blender and purée until smooth. Rub all over steaks until steaks are well-coated. Let them sit while you heat up the grill (or use a grill pan over high heat).

Grill steaks over high heat about 3 to 4 minutes per side. (A meat thermometer should read 130ºF for medium-rare to medium.) Pull steaks off grill and place on plate tented with foil to keep warm until ready to serve. Drizzle steak with chimichurri and serve alongside sweet potatoes and the creamed kale. Serves 6.

Enjoy!

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Which Cider Is Right For You? A Scale To Measure Sweetness

Okay so it took until the middle of October but finally it feels like fall! Though I recommend drinking ciders year-round, now is the time when they really start to shine and we begin seeing new limited edition series, fun fall flavors, barrel aged ciders… I could go on and on.

The funny thing about ciders is that while most don’t contain added sugar, some do, and while most claim to be super dry, some aren’t. It can be tricky to decipher exactly what you’re getting into when trying a new cider, so I’ve broken down a couple to get you started. This list is a mix of old, new, classic, funky, sweet, dry, local, international and unusual! 

And for those who just want the answer to their very simple question, “is it dry or sweet?,” we’ve created a sweetness scale — using apples! 
Etienne Dupont – Organic Cidre Bouche Brut de Normandie $7.99 375ml

This bone dry cider from Normandy is unfiltered, unpasteurized, organic and funky! If you like your ciders to be Champagne-esque, this is for you!  
Eve’s Cidery – Beckhorn Hollow $19.99 750ml

Eve’s Cidery in Van Etten, New York, is growing the most gorgeous apples and thus making absolutely stunning ciders. This Beckhorn Hollow uses Golden Russets which provide a juicy, fruity start but build up into structured tannins and zippy acidity. It leaves that dry, lip-smacking feeling that makes you crave another sip.  
Shacksbury – Dry $13.99 4pk, $3.75 single

This unconventional cider blends Vermont and UK apples for a bittersweet concoction that combines two great cider worlds. This cider is particularly low in grams of sugar and is slow fermented and aged for at least 6 months. Check out their other flavors, too!  
Samuel Smith – Organic Cider  $5.99 500ml

A classic! Light bodied, crisp and clean and begging to be had with creamy soups or spicy entrees. This is a great introduction to classic cider and comes in the perfect size to share.  
 Champlain Orchards Cidery – Heirloom $12.99 750ml

Champlain has a variety of tasty ciders, but I believe their Heirloom is the best example of local, perfectly-balanced cider. Their orchard is family-owned, sustainable and runs entirely on energy from the sun – pretty cool! This particular bottle gives us a delicate, floral aroma with beautiful sharp acidity in the finish.  
Harpoon Brewery – Cider  $16.99 12pk, $9.49 6pk, $1.99 single

The underdog of the group here! Most don’t think cider when they think Harpoon, but the brewery is doing a great job in letting the apple shine in this little number. The only ingredient is apples! Also an extremely low sugar content for cider, this is a great choice if you’re buying for a party as it comes in a 12-pack format and is extremely crowd-friendly.  
Downeast Cider – Original Blend $8.99 4pk, $2.75 single

The sugar content starts to creep up a little on this guy, so if you’re looking for a touch more sweetness this is for you! Another crowd-pleaser, Downeast’s unfiltered cider is fruity and bubbly. Shake the can to dissolve some of the sediment – but then don’t forget to wait 10 seconds before opening or you’ll have a real mess on your hands!  
Woodchuck Cider – Fall Harvest Blend  $9.99 6pk, $1.75 single

Probably their most popular seasonal, this Woodchuck claims to be just like apple pie, so prepare for some warmer, softer fruitiness met with cinnamon, clove and nutmeg. This is a great blend to have around for Thanksgiving, as that sweet, sharp apple punch will cut through the rich dishes.  
Rekorderlig – Mango Raspberry Cider  $10.49 4pk, $2.99 single

This Swedish cider is basically a fruit tart in a can! Mango raspberry is the newest edition to their lineup and packs some sweetness for sure. This would be delicious with some hard, salty cheese and spicy meats! 
Eden – Heirloom Blend Ice Cider  $36.99 375ml

An extremely special bottle that would make for an amazing gift (to yourself!). It takes at least 8 pounds of apples to create enough juice for this one teensy little bottle, thus creating a juicy, concentrated, mouth-watering blend that is delicious after dinner. Great for upcoming holidays!  
Happy fall, and Cheers!
-Alex
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Top Wines For Fall – Part II

Last week we introduced you to four of the wines that our team’s been reaching for now that the mercury is dipping into the 50s. Here are a few more that we recommend. Give them a try – we think you’ll love them as much as we do.

Ravines Cabernet Franc, Finger Lakes, NY
An adult wine from the Finger Lakes with lots to offer, and just a little chip on its shoulder about how much attention New York City gets compared to the Finger Lakes. Kinda like Providence. Flavors of dusty berries, baking spice & black pepper mean this wine loves pork, red meat & game, with creamy potatoes & wilted greens on the side. You’re welcome.
$19.99

B.R. Cohn Silver Label Cabernet Sauvignon, Sonoma/Napa, CA
This is the bruiser of our Fall Wine Picks: it’s a big, straightforward cabernet sucker-punch to the mouth, tailor made for easy-drinking on cool New England fall nights. Preferably with hearty food with some fat. Maybe like a grilled sirloin or lamb chops, you ask? Yeah, that’d be nice.
$24.99

Domaine Maby Rosé, Tavel, France
You know what we say here at Bottles – anytime is a good time for rosé! In the fall, we trade in our whisper-light versions for those with more heft to stand up to a morning frost on the pumpkin. Tavel wines have that weight, along with sultry floral aromas that make it a great dance partner with the roasted chicken, pork or veggies you’ve been craving.
$19.99

Yves Cuilleron Marsanne, Rhone, France
There are few whites that are as food friendly as the under-appreciated marsanne, what with its rich wildflower honey & hazelnut flavors that beg for the grilled and roasty foods of the fall. If you break this one out at your next dinner party, & serve a simple roast chicken, you’ll prove to your pals that you know your wine!
$24.99

Sultana Grillo, Sicily, Italy
If this is “just a simple Sicilian table wine,” then why the heck to we like it so much? Because it’s got bright citrus, peach & almond flavors in spades, is easy drinking and pairs well with virtually everything, especially herb-y, cheesy dishes. We’re crowning it the the ultimate dinner party wine this season. Go forth and drink.
$11.99

Happy Fall!

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Top Wines For Fall – Part I

Fall’s here, gang. Time to explore wines that have a little more to them. Wines that’ll elevate your first rich and decadent pot roast of the season, and those that you’ll want to open when you’re burning leaves in the backyard.

Out of the hundreds of new bottles we’ve tasted over the past few weeks, here are four that we think will be among your go-tos this autumn:

Adegamae Pinot Noir, Portugal 
This rockstar of a pinot noir starts with a big burst of juicy berry fruit, followed by a soft and silky finish. It’s perfect for this transitional season: still light enough for warmer October evenings, but with the right hint of autumn in the finish.
$14.99

Murgo Etna Rosso, Sicily, Italy
Only 5,000 cases of this beauty were made – and we’re darn happy to have many of them! It’s light, but lively with flavors of berry, orange zest, herbs and minerals. We want you to try it chilled: Tuck a bottle in the fridge for 20 minutes, pair it with a good fall meal, and taste the magic. It’s a special one for sure.
$19.99

Domaine Jacky Marteau “Lulu” Gamay, Touraine, France
“Lulu is the kind of chick that’ll convince you to rob a bank with her and only you’ll get caught.” So says the winemaker about this bottle that was inspired by the “quirky pluck” of actress Geena Davis. And you know what? We agree. It’s jammed with ripe blackberry and cola flavors, and goes with anything you want to throw at it.
$15.99

Fiorini “Becco Rosso” Lambrusco Grasparossa, Italy
Our pick for a wine that has “fun” written all over it. If you’ve never had a Lambrusco, start with this one. Think bubbly red wine with flavors of dark cherry, raspberry and plum, enjoyed over a cheese and charcuterie board with friends. Or, with pizza on the couch when you judge whether or not NBC’s lineup really is “Must See” again.
$15.99

Tune in next week for our remaining fall favorites. In the meantime, happy autumn!

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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!