GIN at Harvest on the Harbor

We've been into books around here as of late, what with our recent piece on a whiskey Scratch 'n Sniff and some additions to our reading list courtesy of Chris Sacca and Phil Libin. This time around its a more rigorous attempt at capturing that sweetheart of clear spirits in context with GIN: The Art and Craft of the Artisan Revival, a new work from gin inamorato Aaron Knoll of TheGinisin that we hope to soon have in our hands for a full review.

Still we didn't want to wait for a hardcopy to point out that Knoll is currently touring in support of the release. If you're in Portland, Maine this weekend, be sure to take in Harvest on the Harbor, including a discussion with Aaron about gin and his new book at Sweetgrass Winery & Distillery on Saturday October 24th beginning at 2pm.

Sponsored by the likes of New England Distilling, American Barrels and Monkey Shoulder, Harvest on the Harbor is billed as Maine's premier food and wine festival, consisting of tastes, pairings, crawls and galas spread across a week of epicurean delight. Highlights include the Maine Lobster Chef of the Year Competition and farm to flask cocktails, as well as extra-curricular activities such as Knoll's presentation at Sweetgrass.

Knoll describes his relationship with the spirit saying, "I fell in love with gin at a bar in Buffalo, quarter to last call on a cold winter night. The gin was Martin Miller's, and it was love at first sip." This devotion has lead to extensive output on the subject, not only with this latest release, but also on his blog and in a previous book, The Craft of Gin.

A more nuanced clear spirit, the distinctive gin is increasingly popular, as demonstrated by the numbers of labels floating across the homepage over at TheGinisin. Pop over and take a look, or better yet catch Aaron at Sweetgrass Distillery in Portland this weekend.

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Celebrating the Return of a Pennsylvania Whiskey Legacy

Other than what transpires around 2 a.m. on a summer’s night at many Cape Region bars, the actual Whiskey Rebellion occurred in the 1790s in response to an exorbitant tax on alcoholic beverages. Distiller Phillip Wigle was one of the instigators of the rebellion when he expressed his displeasure with the tax - and the tax collector - in a particularly physical manner. The Whiskey Rebellion ultimately pitted Western Pennsylvania distillers against 13,000 troops led by George Washington. So much for last call!

Wigle (pronounced “wiggle”) Distillery keeps Philip’s legacy (and his reportedly effective right hook) alive in Pittsburgh’s Strip District with local, organic and heirloom grains evaporated into made-from-scratch spirits. Last week, Michy’s Relaxed Dining chef/co-owner Richard Davis matched Wigle Distillery course-by-course in the made-from-scratch department, and I was pleased to be a part of that delectable showdown co-sponsored by Karen Clayton from Bacchus Importers LTD and our own Teller Wines, a landmark liquor store in Lewes.

A pre-prandial reception was properly lubricated with hot apple cider spiked with Wigle’s Landlocked Spice rum distilled from Pennsylvania buckwheat honey. We were particularly pleased when Rob Bagley (Michy’s bar boss and mixologist extraordinaire) offered us seconds.

Needless to say, it took them a while to coax us into our seats, but the effort was worth it, as Davis outdid himself with Asian-spiced lamb skewers accompanied by a bracing carrot and chile slaw. Bagley kept up with his boss by delivering a Wigle rye Manhattan. A bright red Campari ice cube floated therein, and as it melted, the cocktail morphed into a Boulevardier (like a Negroni, but without the gin). Nice touch, barkeep!

One of the highlights of the event was the ongoing patter of Wigle’s Wes Shonk promoting the distillery and his hometown of Pittsburgh. “We make in a year what Jim Beam makes in a day,” announced the properly bow-tied Wes. Every course sparked an interesting story recounted in an upbeat and engaging style. As plates of chipotle-encrusted beef tenderloin atop sweet potato puree began to arrive at the tables, Rob Bagley celebrated his love of cocktail history with a delicious whiskey sour (made with Wigle’s organic whiskey and rosemary lavender bitters).

As if that weren’t enough, Wigle’s Ginever, freshly squeezed lime, rosemary simple syrup and those bitters arrived at the table in the form of a Gimlet (already achieving notoriety as early as 1928). Ginever is the old-time Dutch term for the original form of gin. For the first 600 years, gin was made from whiskey in a copper pot still.

The invention of the modern industrial still, which produces vodka very efficiently, shifted the world gin market from this original, expensive-to-make Dutch-style gin to the British-style, vodka-based gin that lines the shelves today. Inspired by a 19th century Pennsylvanian distiller’s recipe, Wigle is singlehandedly working to bring back the copper pot back to the art of gin making.

Out of the fog of organic distillates and craft bitters appeared a homemade dessert created by Davis himself. At the risk of engaging in hyperbole (or has that ship sailed?), it was one of the most ridiculously good bread puddings I have ever tasted. This marriage of white chocolate, whiskey and a croissant was certainly made in heaven. Bar boss Bagley stepped up to the plate with a Wigle Mocha Porter Whim Sazerac.

Not unlike the one-off special-occasion beers offered by our local brewmeisters, a Whim is the same thing in the world of distilled spirits. This one-of-a-kind concoction is distilled from the ingredients that make up a dark, chocolaty porter. The dessert theme was echoed with a few drops of Wigle’s mole bitters and a glass washed with chocolate liquor.

Last week’s Wigle tasting at Michy’s Relaxed Dining was the quintessential dinner and a show, spotlighting the engaging humor and energy of young Wes, the chemical creativity of mixmaster Rob Bagley, the kitchen sleight-of-hand displayed by Richard Davis and the perpetually welcoming demeanor of his wife and restaurant namesake, Michelle. A good time was had by all.

Teller Wines’ Kevin and Catherine Hester (l-r), Wigle Distillery’s Wes Shonk, Michy’s top barkeep Rob Bagley and Bacchus Importers’ Karen Clayton celebrate a job well done and a meal well eaten. (That’s kitchen magician Richard Davis in the background between Rob and Karen.)

The contributor of this pairings dinner, The Rehoboth Foodie, gives readers a sneak peek into the inner workings of the Delaware beach culinary scene, from farm to table and everything in between. He can be reached at bob@rehobothfoodie.com.



Reprinted with permission from the Cape Gazette newspaper, Lewes, Delaware: "The Business of Eating" by Bob Yesbek: 2/6/15

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Autumn 2014 - Online Now

Our Autumn issue of MicroShiner magazine, featuring Raff Distillerie, Headframe Spirits, and Prohibition Distillery is now available online.

Examining a Century of Progress, alongside these fine micro-distilleries the issue also shares craft spirits and cocktail recipes from Greenhook Ginsmiths and Kings County Distillery, among others. Our featured dinner pairing is provided compliments of Catoctin Creek Distilling, and stories on small batch producers Beardbrand and Denver Bespoke round out this serving of craft culture for the fall of 2014.

Check out the magazine online, or order yours today!

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Vail's Inaugural Top Shelf Harvest Festival

With so much attention focused on Colorado's other legal intoxicant, its no surprise that Vail's inaugural Top Shelf Harvest Festival hasn't really gotten the press it probably deserves. Billed as a "speakeasy event", this pairing of Colorado distillers and Vail restaurants is the kickoff to Vail/Beaver Creek Restaurant Week, and features a mixology contest, live music, and tastings from the likes of Woody Creek, 10th Mountain, Breckenridge, and Overland distilleries.

Inventive cocktails deliberately prepared and paired with delicious food in the highest and least-prohibitive state in the Union? Sounds like the perfect opportunity to revel in Vail's legendary luxury and enjoy the best that post-Prohibition Colorado has to offer.
Sign up here

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Pairings: An Evening with Whistling Andy

Last Thursday night we had the pleasure of enjoying a pairing preparation at the home of local closet caterer Bob Fischer and wife Beth.

Not only was the meal perfectly prepared and presented, but Bob was also able to incorporate the spirit, a unique distillation called Hopshnop compliments of Whistling Andy, into every course.

Some might call it cheating, but I consider it a testament to Bob's skill and the quality of the spirit that it was able to pair with both the pork and fish preparations in its straight and unadulterated form. Bob chilled the Hopshnop, a collaboration between Whistling Andy and Blackfoot River Brewing using Blackfoot's IPA as its base, prior to serving, which only bolstered its already crisp, clean profile.

Following the main course, we moved inside, where we caught up with the World Cup and enjoyed a cocktail that Bob calls the Woolly Bugger. Then dessert was served, a turtle cheesecake that worked amazingly well with Bob's final touch, a warm beverage combining Hopshnop, simple syrup, and spiced rum. No better description could be offered than the words of one guest, who exclaimed "That's good!"

If you are looking for a spirit that can carry an entire evening, Hopshnop comes highly recommended. Its a limited edition offering, so keep your eyes out for a bottle the next time it comes around.

Recipes from Bob Fischer's Hopschnop Solstice Supper can be found in the upcoming Summer issue of MicroShiner magazine.  

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Metropolitan Farmer x Journeyman

For folks in the vicinity of Springfield, Missouri, we have a recommendation that comes by way of Journeyman Distillery. Newly opened bistro Metropolitan Farmer is quickly making a name for itself in the Springfield area with its menu of elegant farm to table American cuisine. Alongside dishes created from fresh local ingredients, Metropolitan Farmer also serves up unique cocktails featuring Journeyman spirits, creating a holistic dining experience that brings to life Chef Wes Johnson's vision that "buying local shouldn't be a marketing tool, it should be the way we do business."

Make your reservation here


This post appeared first on MicroShiner

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Sweetgrass Farm Opens New Tasting Room in Portland, Maine

Sweetgrass Farm Winery and Distillery will be opening a new tasting room and shop at 324 Fore St. in the Old Port section of Portland. The opening will feature free tastings and chocolate pairings from noon until 8 pm, with several other shops staying open through the event and offering specials as a part of the ‘welcome to the neighborhood’ celebration.

Sweetgrass Farm Winery & Distillery (www.sweetgrasswinery.com) was founded in 2005 in Union, Maine, on the historic Carroll Farm, by husband and wife team, Keith and Constance Bodine. Sweetgrass, who uses Maine grown fruit and grain to produce their wines and distinctive spirits, is best known for their award winning premium Back River gin. Last year Sweetgrass completed a 4,000 square foot addition to their distillery, enabling them to increase production of their Maine grown whiskey, Back River Gin, Three Crow Rum, Apple Brandy, fortified wines and other spirits.

The Grand Opening of the new Sweetgrass tasting room and shop on Fore Street will feature a free tasting of wine and spirits such as a Cranberry Smash paired with Dean Sweet’s delicious truffles, or a decadent cupcake from Kupcake, Inc. Other Fore Street businesses Just Kim, a fine jewelry and accessories shop, Lovely Things, featuring vintage collectibles and home accessories, and Vena’s Fizz House, a mixology shop and natural soda bar, will also be joining in the celebration with extended hours and specials offers for the day.

Keith Bodine, Winemaker, Distiller, and Co-Owner of Sweetgrass Farm Winery & Distillery

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High West Wednesdays

If you weren't aware, every hump day High West Distillery in Park City, Utah nails it with Whiskey Wednesday. Bringing together all that makes the craft scene great - music, food, and, of course, small batch spirits - stopping in at High West is the perfect solution for your Wednesday woes or a quick recharge after another killer day on the Wasatch Front. Each week they offer a burger and whiskey pairing, a much better option for rejuvenating a worked body and tired spirit than some ibuprofen and a drive-thru patty.

This week, if you happen to be in the area, they're also featuring a little Drinking Music from local musicians Jordan Young and Dylan Roe. Here it is in the words of High West:

Jordan Young and Dylan Roe are two eclectic, roots musicians who take deep pride in being called "purists" within the local music community. When together their sound has been described as "ol' timey" and "an incredibly intimate 1940, 50's country music revival." To see two, young adults playing classic gold, country tunes as well as 'lost among the pines' ancient, porch stompalongs with such humility and certainty is refreshing and practically spellbinding. They have both, separately, spent many years in the southern US playing, working and living and it shows how heavily it has influenced their ambitions and sound. They are proud and will explain throughout their sets why; they feel have taken it upon themselves, almost as a mission, to keep 'ol' timey' music around and alive for future generations to hear. To remind people of simpler times, cultured places, smells and sounds and foremost, of our proud American heritage.

Celebrations begin at 6pm at High West Distillery, 703 Park Ave, Park City, UT

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