Posting Forecast:

"The last time I turned down a whisky, 

I didn’t understand the question." 

- A friend of John Hansell

I just wanted to write a small update about some new upcoming blog post. I know I haven’t yet reviewed Chasing the White Dog by Max Watman but that should come soon. I also plan on writing up both an American and Irish whiskey review in the near future. But, since I will be spending the next week camping in Crater Lake National Park, nothing will be posted until the weekend. Lastly, and what I am most excited for, I might be taking a trip down to San Francisco. Meaning, if I’m lucky, I will be touring a couple of the local distilleries and thus generate some new entries. Until next time: Drink what you like, and make it a double. I know this week I will!

Imbibe Mondays: How to make the Manhattan Cocktail:

Conspicuous Origins:

"Talking about compounders of drinks reminds me of the fact that never before has the taste for "mixed drinks" been so great as at present and new ideas, and new combinations are constantly being brought forward. It is but a short time ago that a mixture of whiskey, vermouth and bitters came into vogue. It went under various names-- Manhattan cocktail, Turf Club cocktail, and Jockey Club cocktail. Bartenders at first were sorely puzzled what was wanted when it was demanded. But now they are fully cogtnizant of its various aliases and no difficulty is encountered." 

-"The Democrat", New York, 5 September 1882

By name the Manhattan cocktail stirs thoughts of grandeur. It is one of the most classic of all cocktails, rivaling the Sazerac and Old Fashioned at best.  Today with the new great trend of rye whiskey, using rye in the Manhattan is again becoming more common. And truly one of the traditional ingredients in a classic Manhattan was rye, hinting, as I’ve said before, to a past when rye was equal to, if not greater to, bourbon. Well known as possibly the perfect cocktail for any party, the Manhattan is all an American drink, but this isn’t the All-American drink of West in which John Wayne is knocking back “rough young rye.” This is the American drink of brightly lit skylines and the "Golden Years" of the 20s – an America which suggests growth and prosperity. As with any good cocktail the origin is always fuzzy and over glamorized , but the name at least suggest that it originated from the city which has always lived on the edge (though the name most likely originated from Manhattan Club in the early 1870s - no doubt a place on the edge). And Indeed the 1928 film of the same name, expresses this desire to push the envelope. By playing the part in bridging the gap between silent and talk films, much less being filmed by, Dorothy Arzner, one of the only women in the early 20^th century making major motion pictures, the Manhattan Cocktail film solidified the Manhattan cocktail as imbibing audacity. And today the Manhattan still lives up that image.

When I first made this drink I mixed up the two recopies. Using bourbon whiskey I followed the rye version and used one part whiskey to one part vermouth and orange bitters. This taught me a quick lesson. The problem with using 1 part bourbon to one part sweet vermouth is the sweet vermouth will overcrowd the bourbon. And unless you are an ultra-sweet tooth, I suggest using rye in the rye version since it just perfectly balances out the sweetness. Either way I would suggest you experiment until you find what you like.

Rye Version (1 Serving):
1oz rye whiskey
1oz sweet vermouth
2 dashes orange bitters (I use Fee Brothers)
Maraschino cherry

Bourbon Version (1 Serving):
1.5 oz bourbon
.5 oz sweet vermouth
2 dashes angostura bitters
Maraschino cherry

Directions (as straight forward as they come):
Step 1: Add whiskey, vermouth, and bitters to a mixing glass filled with ice.  Chill a glass with ice and water or put the glass in the freezer to cool. For my particular mix I used Imbue Bittersweet Vermouth.

Step 2: Stir for about 30 seconds until ingredients are well chilled.

Step 3: Strain into cocktail glass and add a cherry or two.

Step 4: Enjoy!

Bushmills Black Bush Whiskey Review:

A 10 Year Old Single Malt: 

"Whiskey is by far the most popular of 

all remedies that won't cure a cold." - Jerry Vale 

My first encounter with Bushmills Black Bush was a pleasant one. My parents had come up to Portland, OR to visit my wife and I. On one of the days, while the girls spent a day in NW Portland, my dad and I indubitably went to have a cigar at El Gaucho’s cigar bar. Only recently, at the time, had I begun to investigate whiskey in a more thorough manner, and on that day I just sort of went out on a limb. So many choices filled the menu I held in my hands and I wasn’t really familiar with any of them. With the waiter’s eyes peering down at me in my sunken leather chair I nervously blurted out, “I’ll take the Black Bush please.” Fortunately I made the right choice. 

And as time passed I somehow managed, unintentionally, to keep choosing Irish whiskeys, Redbreast 12 Year Old being the first whiskey I really took to. Only now, as I keep coming back to Black Bush, do I realize how lucky I had been with many of my first tasting. Now I don’t think it is necessary, much less recommend, for one to start exploring whiskey by choosing ultra-premium bottles at the get go, but to avoid being “unlucky” I would suggest starting off by getting recommendations (personally or through reviews) from someone who knows whiskey. Though sampling Jack Daniel’s Old Number 7, for example, can be beneficial, it is not going to get you very far, nor is it worth shedding blood, sweat, and tears over. I suggest starting with a good quality mid-range whiskey from which you can then develop a bench mark, and then from there you can compare preceding whiskey.

Bushmills Black Bush Irish Whiskey Review:

Price: Around $29.99 for a 750ml bottle.

Packaging/Label: There is something about Bushmills iconic square bottle with a small stubby neck at the top and the 1608 at the bottom that I just love. It feels great in the hand and you have a lot of control in pouring. The Black Bush label seems to change more often than needed, it currently works nicely with the name and color of the whiskey.


                               

Alcohol Content: 40% alcohol by volume, 80 proof.

Color: The name says it all, a dark Carmel color which is partially due to the sherry cask it is aged in. Nevertheless there is certainly caramel color in this (E150a), but not very much.

Nose: Strong floral character which is reminiscent of most Irish whiskeys, but Black Bush has a much larger range with notes of fruitcake, raisin, pear and green apple.

Tasting: Really great tasting whiskey. On the introduction the flavors round out very nicely on the palette. Reminds me of a flourless chocolate cake, or some kind of light chocolate mousse with an overriding fruitiness and nuttiness – the idea of fruitcake still stands strong as it was in the nose. The spiciness comes on very substantially on the mid-palette, but in a gentle way, not a knock in the face and it develops into a slightly salted buttery and earthy note which transform into a crisp oak finish - wonderfully complex.

On Adding Water: I would highly suggest not adding water to this. Irish whiskeys, especially when bottled at 80 proof, are quite fine flavored, fine natured whiskeys and they tend to drown quickly with the addition of water.

Conclusion: This is a great Bushmills, and a great representative for an Irish whiskey in general. Defiantly for sipping neat, no water, and I wouldn’t suggest using this in a cocktail.

Imbibe Mondays: How to Make an Inverted Martini and A Review of Imbue Bittersweet Vermouth

A Northwest Twist on a Classic Cocktail:

Occidental Hotel from Montgomery Street, San Francisco 1866

“There is nothing revolutionary about cocktails, only evolutionary” - Chris McMillian

Dubbed by H.L. Mencken to be “the only American invention as perfect as the sonnet,” the martini cocktail has its origins from the middle of the 19^th century with a drink called the Martinez. Served at the Occidental Hotel in San Francisco, the Martinez evolved over time from a sweetened version of gin, called Old Tom, and sweet vermouth to a version of dry vermouth and gin we know today.

Though commonly associated with our favorite “Double O” agent, the classic martini used gin rather than vodka. On this Monday afternoon I will be making a Northwest variation of this martini called the Inverted Martini which uses two parts vermouth to one part gin. But before I get into the actual recipe I want to quickly review my secret ingredient of the day.

Imbue Bittersweet Vermouth Review: 

I recently purchased a fairly new locally produced Portland vermouth (the company just celebrated its first year), called Imbue. Not only is this vermouth made with Oregon Pinot gris, the white grape varietal of which the Willamette Valley is mast famous for, but it is unique in that, it has created an entirely new category of vermouth, “bittersweet.” Imbue plays a beautiful balancing act between the sweetness of the classic “blancs” with a wonderfully strong character of bitterness.

Notably Imbue Vermouth is not to be associated with your granny’s preferred post-supper snifter. Created in collaboration between longtime friends and winemakers Derek Einberger and Jennifer Kilfoil, Imbue is aged in American and French oak barrels, macerated with botanicals and then infused with an artisan Oregon brandy from Clear Creek Distillery (known most famously for their single malt whiskey).

Price: $22.99 for a 750ml bottle. Sold at various Portland locations or request your local wine merchant to special-order it through imbuecellars.com.

Alcohol Content: 16.5% alcohol by volume.

Color: Somewhere between a chenin blanc and chardonnay, Umbue is imparted with faint aurelian tint and accents of light honey.

Nose:  An unassuming and delightful fresh bitter sweetness. An inviting crisp and easy citrus with freshly cut oak (though not overly woody) and cream fragrances.

Tasting Notes: The front has a robust and articulate tart arrival which lands on the mid and stern of the palate and develops into comprehensive and lovely pear, lemon and pineapple essences. Melding these flavors together is an overriding creaminess which coats the entire palate. Attempting to arise out of this herbaceous bittersweet treat is a spiciness which never fully emerges, though this is not a negative thing, I feel it simply adds to the complexity and pleasure of the drink.

Conclusion: I was pleasantly surprised by the composite and full bodied flavor of this beverage. This is a gin I would actually enjoy drinking on the rocks.  

Inverted Martini Recipe (1 Serving):

2 oz Imbue Vermouth
1 oz Gin
Ice and Orange Zest

Step 1: Fill martini glass with ice or place in the freezer to cool while you prepare the beverage.

Step 2: Fill ice up to the top of a mixing glass and add the 1 oz of gin. If I wanted to give this cocktail the ultimate Northwest experience I would have used House Spirits Aviation Gin but I still have some Tanqueray left in my bar so the Aviation will have to wait.

Step 3: Add 2 oz of Imbue vermouth. Just as I said with the bitters in the Old Fashioned post, you neither need to be afraid of Vermouth, especially in a Martini. Gin is an aromatically and botanically based spirit. It has herbs and spices which are soaked or infused in it during the distillation process to give it flavor. Vermouth is an aromatically and botanically infused wine. The herbalism of the vermouth and the herbalism of the gin are complementary to each other which allow the magic to happen. On top of this Imbue vermouth phenomenal standalone.

Step 4: With one hand holding the mixing glass, stir ingredients until it is as arcticly cold as possible without being over diluted. And I know what you’re thinking. While James Bond’s iconic cocktail, the vodka martini, can be shaken, which allows the beverage to become as extremely cold, it's simply a preference issue because doesn't have any vermouth within it. A gin martini, however, should be stirred, not shaken. As with all cocktails, part of the enjoyment of the beverage is the ascetic nature embedded within each drink. And only a few cocktails can achieve the translucent crystalline clarity such as the martini. A gin martini should be silky and smooth. When you shake the drink you deposit air bubbles in the drink, making it frothy. This is where you hear people say the gin is “bruised.”Stirring takes more time, but it is worth it.

Step 5: Take your chilled martini glass and strain in the makings. Take a lemon zest (leaving off the white pith) and spray lemon oil over the beverage by twisting the zest. Brush the edge of the glass with the twist and let it go for a swim.

Step 6: Enjoy! And Have a good Fourth of July!

Bulleit Bourbon Frontier Whiskey Review:

My "Go-To Bourbon":

"I was brought up to believe that Scotch whisky 

would need a tax preference to survive in competition 

with Kentucky bourbon." - Hugo Black

Pronounced bullet, as in the thing you shoot out of a gun, Bulleit Bourbon, as I stated in my last post, is my “go-to bourbon.” Bulleit, just by looking at the product, is heavily branded. From the unique packaging to the legend which upholds the brand, a lot of thought and ingenuity has obviously gone into building the name. 

The legend of Bulleit, it is said, begins with Augustus Bulleit of Louisville, Kentucky. In the 1830s Augustus was on a mission to create bourbon which was unique, unlike anything produced at the time. Succeeding, after countless small-batch trial and errors, Augustus was able to build his business until the 1860s when tragedy struck. While transporting this unique whiskey from Kentucky to New Orleans, Mr. Bulleit vanished without a trace. And it wasn’t until the late 1980s that his legacy would be revived with the help of Tom Bulleit, great-great-grandson of Augustus, and its distributor, Diageo, the largest producer of alcoholic beverages in the world. Labeled as Frontier Whiskey, Bulleit supposedly utilizes the 150 year old recipe which Augustus himself created. But anyone with a little bit of knowledge about distilling practices back in the days of the Wild West will tell you that unlike to modern day whiskey production, bourbon, like most whiskeys, was much less refined, consistent, and, if aged at all, was very young. If anything distinguishes it from its modern post-prohibition brothers and sisters it is the high rye mash bill of 30% which does harken back to the day when rye, over bourbon, was king. If Bulleit is anything like its predecessor, it is much more like a distant cousin second removed, rather than a next of kin. All of which we can be glad about.

Bulleit Bourbon Frontier Whiskey Review:

Price: $22.99 for a 750ml bottle

Packaging/Label: Fantastic. Marketing whiskey is always a fickle thing and marketing an American Bourbon, no less comes with a great amount of difficulty. In attempting to create the allure of the old west, while keeping the bottle assessable for consumers who want a drinkable bourbon without feeling the urge to wear chaps and spurs, Bulleit has created a bottle which looks great due to its simplicity. Unlike the mess of a bottle which is Basil Hayden (great bourbon though), the raised lettering against the simple label slapped across the bottle does the job perfectly.

Alcohol Content: 45% alcohol by volume, 90 proof

Color: Orange and rusty straw.

Nose: Sweet corn and maple syrup with dark forest honey. The aroma of apples and watermelon with light caramel and chocolate. Metallic and mineral notes, but not tasting smoky or charcoal filtered. Light and fresh mint, cinnamon and red cola. Reminds me of Petersons Irish Oak. After tasting, the Carmel becomes more distinct.

Taste: A spicy, earthy rye settles over the elastic and silky corn strain. There is sweetness which comes through in the watermelon. Grainy and spicy in the heart. The progression of honey taste dry and earthy, but again this is not ashy or charcoal filtered. Sea salt. Botanicals: lavender and violet.

On Adding Water: The spice is toned down. Apricots and cream fruit notes develop and focus while the sweetness transforms into a bitterer maple syrup. Dry earthy and slight smoke. At the end there is a strong floral presence left in the long lingering palette.

Conclusion: This is a great “go-to bourbon” because it has enough kick and forward tannins to be used in a great cocktail (see last post), while it is still intricate and composite enough to drink neat. Highly recommended.