Distillery No. 209 Is One of a Kind

Distillery No. 209 sits on edge of San Francisco, just a baseball throw away from AT&T Park, home of the SF Giants. Pier 50 is on the industrial side of things, so you won’t find crab vendors or sea gulls swooping on pedestrians. I entered the distillery and was welcomed by Wendi, their Marketing and Brand Manager, along with Abby the distillery poodle. Wendi and Abby were kind enough to walk me around their magic factory and explain the history of No. 209 Distillery.

No. 209 is actually the distillery number it was given when it was founded back in 1882, by master distiller William Scheffler. It was and still is part of the Edge Hill Estate located in St. Helena, which also produces amazing wine. The distillery building was shut down shortly after it was erected due to Prohibition, but not before winning several awards for their handcrafted spirits. In 1999 Leslie Rudd took over the project and during the building’s restoration discovered lettering on the building that read “Registered Distillery No. 209.” Hence the name.

After learning that the distillery was founded in Napa, I was somewhat shocked because now Napa County turns a blind eye to DSPs (Distilled Spirits Permit) for fear of competition with the wine industry. C’mon folks, there’s plenty of room on the shelf for everybody.

So a little bit about me…I have visited numerous gin distilleries for MicroShiner and as a mixologist tasted hundreds of gins. Not to mention running a restaurant spirits program. So I like to think that I have seen and tasted it all when it comes to gin. But when Wendi brought me into the herb, spice, and botanical room at Distiller 209, I was blown away. Seeing the herbs is one thing, but being able to smell and taste them and explore each flavor and texture was truly inspirational. Wendi took me to school. From learning about what size of cardamom pods are more flavorful (it’s the smaller ones you want) to which spice brings out bitterness, I was pumped to get such a hands-on, put-this-herb-in-your-mouth tour. I walked in feeling I had a good grasp on gin botanicals and left feeling like I just received my master’s degree.

After learning about the various base spirits and their process for crafting gin, it finally came down to my favorite part... the magical dance between spirit and palette. Now I know every distillery has to do something to stand out from the next guy, whether that’s the bottling used, or the base spirit being grain or brandy, or perhaps the spirit is cut with that special water that was sourced from that one place that nobody has been. We get it. You’re different. But honestly... No. 209 might be changing the game.

At this point, we have all heard of barrel aged gin, usually just the standard Charred-White-American-Oak. Now consider French Oak barrels. And to take it farther… imagine French Oak barrels that once held wine! Sauvignon Blanc, Chardonnay and even Cabernet Sauvignon! Since No. 209 is affiliated with a wine label (remember, Edge Hill), they do have easy access to these barrels. Yes some may say it’s cheating, but if you have to cheat to get to this degree of singularity … well, I welcome whatever they might have up their sleeves. Their lineup consists of several different spirits and a variety of gins. First is their standard flagship 209 Gin and of course Vodka. Followed by their Barrel Reserve line. Starting with their Sauvignon Blanc Barrel Aged Gin which has notes similar to a Lillet or Dry Vermouth. Then the Chardonnay Barrel Aged Gin. Tons of notes similar to big oaky, creamy chardonnay. I could almost taste the malolactic fermentation. Finally I was able to taste the Cabernet Barrel Aged Gin. This was most impressive. The first thing that I noticed was the tannic notes, followed by big fruit. Forget your bourbon whiskey (just for a night at least) and drink the Cabernet Sauvignon Barrel Reserve Gin with a few cubes. Perfect for sipping!

I was sad to leave, especially without a bottle, but happy to finally see the place I have heard so much about. I’m looking forward to visiting their Estate in Napa soon.

Brian Cary is a sky slash skin diver, image maker, former porn industry worker, muy thai heavy bag, and wannabe mixologist based in Healdsburg, CA. He moonlights as Master of Spirits Media at MicroShiner. 

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@TravelNoKids: Old South Meets New Craft

Savannah, Georgia is known for its history, slow pace and the oak trees dripping with Spanish moss that shade the 22 squares around the historic district. Local shop owners drawl “Welcome, y’all” when you pop in to look around. The deliberate pace and slower speech can trick you into believing it’s a sleepy little town. But high above River Street, overlooking the Savannah River, Rocks on the River stands in contrast to everything else you’ll likely take in as a tourist.

On the 9th floor of the Bohemian Hotel, Rocks on the Roof is the place to get a cocktail in this town.

 

Forget ordering a Moscow Mule. You’ll want the Savannah Mule. With house-made ginger liqueur, it’s unlike any Mule you’ve ever had.

Doug Snyder, the food and beverage director at the Bohemian Hotel, had just made a fresh batch of ginger liqueur the night I arrived. He estimated it would only last a few weeks, but six days later he was out.

A popular watering hole for both locals and visitors, the 300 person capacity at Rocks on the River puts pressure on bartenders to turn out drinks fast.

“Sometimes it can take five to six minutes to get a craft cocktail made for you,” said Snyder. “That’s entire too long for a place as busy as we are.

“After a busy day at work, when you belly up to the bar and you order that first drink, you want – and need – that drink. “

Instead of shying away from offering craft cocktails, Snyder decided back in April to try a barrel-aged cocktail program. The cocktails take anywhere from six to nine weeks to age, but you can get a drink in front of you within 60-90 seconds of ordering.

“I’ve always been very passionate about craft cocktails and just doing fun, unique ingredients and making things as special as possible,” said Snyder. “We want to be able to deliver that craft cocktail experience but be able to do it in a very timely manner.”

Currently, Rocks on the Roof has five barrel-aged cocktails and two draft cocktails.

“The draft cocktails are a little different,” explained Snyder. “They’re not barrel-aged, they’re in stainless steel kegs that are refrigerated so we can finish them with fresh juices and still provide that artisan cocktail in a quick service pickup environment.”

Five- and ten-liter barrels house the rest of the cocktails in the offering. The two most popular cocktails on the menu – the “Over the Barrel Perfect Manhattan,” with Four Roses Bourbon, and the “Blood Orange Margarita” take up four to five of the 10-liter barrels, with several five-liter barrels as backups.

Keeping it local

But the beauty of the craft cocktails at Rocks on the Roof goes beyond the barrel room. It starts with the liquor itself, which is sourced from regional small-batch distilleries. Snyder says it’s simply how he was trained as a chef years ago.

“When I was learning to cook, that’s what you did. You went to the farm down the street and bought your produce. You went to the guy who was making beer in his garage, and that’s what you sold on draught.”

“We want to be able to put a face with a name,” Snyder explained. “I want to be able to tell customers that if they come back in six weeks the guy who owns and distills this will be here for a tasting with us. Or if they’re headed south, I want to tell them to stop off in St. Augustine and go visit our friends at St. Augustine Distillery.”

It’s far from lip service. The night I visited Rocks on the Roof, four distillers whose liquors are found in the barrel-aged cocktail program were on hand for an event during the Savannah Food & Wine Festival.

I learned about how Fruitland Vodka, which you can find in the Savannah Tea, is named after Fruitland Nurseries, the birthplace of Georgia’s peaches – which used to sit on the land where the storied Augusta National now resides. I met Philip McDaniel, the cofounder of St. Augustine Distillery, and his wife, longtime St. Augustine residents and the city’s biggest ambassadors.

And it wasn’t the first trip any of these distillers had made to Savannah. They all spoke with Snyder –and each other – like old friends.

“They’re like us,” said Snyder, “they’re passionate about their product. They put a lot of love into it.

“We try and make something beautiful and special out of their product. It’s a kindred spirit kind of thing.”

Bartenders who are artists

It takes more than just Snyder to make the magic happen. You can’t have a successful craft cocktail program like the one at Rocks on the River without a talented staff. These aren’t college kids tending bar to make ends meet. They’re true professionals who take pride in their craft.

“Savannah is sort of known for finding out what the rest of the world was doing a year ago,” jokes Synder. “What we try and do is bring in some of these people who are moving to this area from high-profile markets.”

Rocks on the River has bartenders who relocated from Las Vegas and Philly, and another coming soon from Cleveland.

“Don’t knock Cleveland,” said Snyder. “People don’t realize it’s a crazy foodie and cocktail town.”

Snyder says the whole staff is involved in developing the craft cocktail menu, which rotates several of its drinks seasonally.

“We all travel around and pick up inspiration,” said Snyder. “Everyone comes back with ideas and we all talk about what we’ve seen, what we do and don’t like. As long as it’s not too crazy and off the wall and we think it’ll work here, we’re generally willing to try it.”

When you’re the one traveling and find yourself in Savannah, make sure you stop by Rocks on the Roof and give one of the craft cocktails a try. You won’t be disappointed.

Kristi Dosh is a Florida-based travel and sports writer, published author, microshiner and former practicing attorney. You can find more of her travel, food and beverage writing at www.travelingwithoutkids.com and follow her on Instagram: @travelingwithoutkids

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Wicked Gold Rum

With winter weather fast approaching, rum might not be the first spirit that comes to mind, but perhaps it should be. Particularly since rum goes really well with that traditional holiday beverage, eggnog, and because Florida craft distiller Wicked Dolphin just released its long anticipated Gold Reserve.

Made using 100 percent Florida sugar and local ingredients, Wicked Dolphin handcrafts their rum in small batches using the largest copper pot still in South Florida. The Gold Reserve expression takes this artisan approach a step farther, the spirit having rested in reused whiskey barrels.

“We have worked on Wicked Dolphin Gold Reserve since we started making rum in 2012. Our rum is aged for a full 3 years in bourbon barrels which gives us unique deep whiskey notes for one of the best gold rums on the market," states Wicked Dolphin Rum owner JoAnn Elardo.

Handcrafted from two distinct fermentation styles using both sugarcane and molasses, the South Florida climate plays a large factor in Wicked Dolphin’s rum making process. The barrels are then blended and finished to create a clean, honest profile without the use of added caramel or sugar. To fully appreciate this craft spirit, Elardo recommends drinking Gold Reserve over ice or in a classic cocktail recipe that will allow the oak finish to really come through.

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Catoctin Creek Releases Limited Edition Rested Gin

Like many, we are in love with Catoctin Creek, and as you may know, their products have been receiving rave reviews, including having Catoctin Creek Roundstone Rye "Cask Proof" named the #7 whisky in the grain whisky spirits category at the 3rd Annual Wizards of Whisky World Awards.

Whisky accolades aside, something we love as much as their spirits is Catoctin Creek's approach to the process. Everything they do seems to be imbued with same sense of effortless innovation and unassuming elegance. As a whole, Catoctin embodies the essence of craft, and we have no reason to expect anything less than more of the same from this latest release.

Here's their recent announcement:

Catoctin Creek is pleased to announce the limited release of our Pearousia Barrel "Old Tom" style Watershed Gin. We took our regular, award-winning Watershed Gin, and set some aside for a time to rest in a re-used Pearousia pear brandy barrel. The result is a golden, rich, and surprisingly fruity gin which gleams in those cocktails made for Old Tom gins, like the famous Ramos Gin Fizz.*

"This entire product is the work of our brand ambassador, Chad Robinson," said Scott Harris, founder of the distillery. "Chad came to us with the idea, and begged us to reserve a couple spent Pearousia barrels for him. We filled them with gin, let them rest, and when the time was right--and the flavors were at their peak--we pulled the gin from the barrel to bottle it. The result is very exciting!"

There will only be 344 bottles available for sale, which will be evenly divided between Catoctin Creek Distillery's tasting room, and the Maryland / Washington DC market served by Bacchus Importers, Ltd. "Obviously, we expect this to sell out very quickly," added Mr. Robinson. "If you're in the DC area, I'll be pouring tastings at Weygandt Wines in Cleveland Park on March 14th."

At the Distilery:

• Available for purchase to VIP members through March 14.
• "Ramos Gin Fizz" Shake Off Event -- For VIP members, a cocktail party celebrating the new gin with classic cocktail fun!
• Available for purchase to the general public

At Weygandt Wines in DC:

• Chad will be pouring tastings at Weygandt Wines with the new gin, among other Catoctin Creek products

At Hank's on the Hill in DC:

• Launch party at Hanks on the Hill from, featuring a $5 happy hour punch and special cocktail menu at $10 apiece.

The new Catoctin Creek Pearousia Barrel "Old Tom" Watershed Gin will only be available in limited release, and each bottle is hand numbered. Look for this and more exciting releases to come in 2015.

Ramos Gin Fizz

3 oz Catoctin Creek "Old Tom" Watershed Gin
1/2 oz parts fresh lime juice
1/2 oz fresh fresh lemon juice
1/2 oz simple syrup
4 oz cream
1 egg white
3 dashes Orange flower water
2 drops Vanilla extract
Soda water

Pour all ingredients except soda in a mixing glass, dry shake (no ice) for two 

minutes, add ice and hard shake for another minute.

Strain into a highball glass without ice, top with soda.

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#DailyPour

Roundhouse Spirits - Imperial Barrel Aged Gin

Imperial starts with Roundhouse’s signature, award-winning Gin, distilled in small batches from the finest all-natural botanicals, and then is aged to perfection in oak casks for at least 10 months. 

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