For this Summer Senses Rosé Pinot Noir 2014 is a Killer Rosé. Hard to find but awesome, worth every penny!Read More
Recently we came across a Woodford Reserve campaign on Kentucky bourbon and found out that the barrels used to age bourbon can only be used once for that purpose. That has provided an opportunity for some creative entrepreneurs to make some pretty wonderful bourbon infused food items. Others merely go straight to the bottle and enhance their offerings —bourbonize your next happy hour with the unexpected options. Bourbon-barrels and their 2nd adventure:
Bourbon Barrel Foods’ small-batch soy sauce is microbrewed, giving it serious flavor. Fermented and aged in re-purposed bourbon barrels, this soy sauce emerges with a hint of smoke and mild sweetness of a fine Kentucky bourbon.
One of the only micro-brewers of soy sauce in the United States. The Bourbon Barrel Foods uses the same Kentucky-grown, non-GMO soy beans prized by Japanese soy brewers and miso-makers, the same limestone water coveted by the bourbon industry, and locally grown red winter wheat. In keeping with the company’s theme, the concoction is fermented in Woodford Reserve bourbon barrels.
Compared to that standard Soy Sauce, Bluegrass Soy Sauce is potent and concentrated, while adding a current of the tangy and the sweet, plus a trace of barrel char smoke.
Bourbon Barrel Foods barrel-ages all kinds of things like bourbon-smoked sugar and Madagascar vanilla extract.
Aged in barrels that were once filled with some of the best bourbon, the single-strength vanilla has a gentle caramel
finish thanks to the spirit-soaked wood. It’s perfect for upping desserts like ice cream and bread pudding. They also offer sea salt, peppers, chili powder, simple syrups - all Sooooo good!
Allan Benton is an uncompromising artisan, armed with only his family recipe and a humble smokehouse, Allan has built a national reputation for his slow cured hams based on quality. He cures the hams with a rub of salt, brown sugar and red and black pepper —then ages the hams from 12 to 18 months, which produces a richly complex and intense flavor. Enjoy this country ham with bourbon. The website may not be pretty, but the ham is awesome. Hickory Smoked Country Ham Center Cut and Biscuit Piece Slices at $8 for 14 ounces an incredible deal.
In case you never get the chance to vacation on the Kentucky bourbon trail, Art Eatables has a tasting tour with different truffles made with bourbon from the eight different members of the trail each marked with a button top to signify the bourbon used to infuse it.
Each two-bite truffle uses carefully-selected Belgian-style chocolate that accents the character of the bourbon featured (like Maker’s Mark, Jim Beam and Wild Turkey). They melt in your mouth and safe to say you can serve these at any upcoming event - there won't be any left! $18 FOR 8 PIECES
Boone Creek hand–makes Artisan Cheese. They offer a cheddar cheese that has hints of fresh mint and Kentucky bourbon layered inside (perfect for those derby parties!). As the first bourbon-infused cheddar of its kind, the cheese has a mellow, buttery flavor and subtle oak finish that sets it apart from other infused styles.
Boone Creek makes all of its cheeses by hand on a traditional Dutch lever press to protect the flavor and texture of the final product. With names like Sassy Redhead, Blackberry Serenade, and Jumpin' Jack Java you can guess each cheese has a unique taste. They are all good from $10
This is something completely unexpected - a bourbon flavored Artisan coffee. Only sold in small batches when there’s a fresh bourbon barrel available from the local distillery in Bardstown, Kentucky.
Common Grounds employs a mix of unroasted green beans from around the world and ages them in bourbon barrels for over two weeks to trap the oaky aroma inside. The infused beans are then roasted to a specific heat level to produce coffee with slight citrus and honey notes and a robust whiskey finish. Quite a kick in the morning!
Ordering notes: Availability is dependent on new barrel and availability is limited at any particular time. Coffee comes whole bean - but can you can request ground when ordering.
It's a Blue Moon Night ─
So hang out and enjoy the second full moon of July. This only happens every two or three years so enjoy one of these very Blue Cocktails.
Although scientists don't think it's something that rare if it happens every two years, we do ─ and as the phrase goes "once in a blue moon" we are going to go with it!
Here is a little history to throw around tonight.
The idea of a Blue Moon, as the second full moon in a month, stemmed from the March 1946 issue of Sky and Telescope magazine, which contained an article called “Once in a Blue Moon” by James Hugh Pruett. Pruett was referring to the 1937 Maine Farmer’s Almanac. He wrote:
"Seven times in 19 years there were — and still are — 13 full moons in a year. This gives 11 months with one full moon each and one with two. This second in a month was called Blue Moon."
Can there be two Blue Moons in a single calendar year? Yes. It last happened in 1999. There were two full moons in January and two full moons in March and no full moon in February. So both January and March had Blue Moons.
The next year of double monthly blue moons is coming up in January and March, 2018 – and then, after that, in January and March, 2037. A blue-colored moon is rare. Rare enough to be question in Trivial Pursuit. So enjoy the view and here's how to make the best Blue Moon Cocktail to put you in the blue moon party groove.
INGREDIENTS ── FOR A BLUE MOON COCKTAIL
Blue moon cocktails are a fun, frozen martini featuring blue curaçao, vanilla syrup, and fresh orange juice. Whipping creams adds a hint of creamy texture to the drink.
- 1 cup crushed ice
- 1/4 cup vodka
- 1/4 cup blue curaçao
- 1/4 cup whipping cream
- 2 tablespoons vanilla-flavored syrup (such as Torani)
- 2 tablespoons fresh orange juice
- 1 tablespoon Cointreau or other orange-flavored liqueur
In a blender, combine all ingredients and whirl until smooth. Pour into four martini glasses (4 oz.) and garnish the rim of each glass with a slice of orange.
This is the story of three friends with a dream, to produce small-batch Sonoma Coast Pinot Noir and Chardonnay from their family-owned vineyards. Chris Strieter (a former business consultant), Max Theriot (also an actor, on A&E’s Bates Motel) and Myles Lawrence-Briggs (an English major who turned to winemaking after college) are starting to see real success.
Senses’ 2012 Pinot Noir Rated Outstanding
The 2012 Sonoma Coast Pinot Noir is stunning and has been getting excellent reviews - California Wine Advisors and Wine Enthusiast rated Senses 2012 Pinot Noir with 94 and 93 points respectively. Now that's out of 100 - for those of you who don't know. Made with the help of sought-after consultant Thomas Rivers Brown (Brown who is famous for making 100-point Napa Cabernets),
This is definitely a hard to find bottle of wine to buy but easy to enjoy. Follow the link here for one online store with limited bottles left or purchase at Michael Mina’s wine club – find a bottle online here
ACCORDING TO THE EXPERTS
Try this. Senses 2013 Sonoma Coast Chardonnay Buy here $37.99
FREE SHIPPING on 6, use code SENSES upon checkout
TASTING NOTES: This a perfect pairing wine. Bright,delicious with vanilla, green apple and butterscotch. The wine continues with integrated oak flavors.
We Can't wait to see what they do next
Occidental, Ca. or the True Sonoma Coastis where the three guys grew-up and this area is home to some of the best cool climate Pinot Noir and Chardonnay vineyards in the world. The name, Senses, reflects how wine should be approached – that is, using your three “wine senses” to see, smell and taste.
Suggested Food Pairing by Chef Michael Mina
Parisian Gnocchi With Wild Mushrooms Recipe
In a saucepot over medium heat, combine water, 7 tablespoons butter and ½ tablespoon salt until butter melts. Add flour all at once, beating vigorously with a wooden spoon for about 2 minutes, until a ball forms. Transfer dough to a stand mixer with a paddle or a mixing bowl. Let sit for 3 minutes, beating once a minute to cool. Add eggs one at a time, beating vigorously or at medium-high speed, allowing each egg to incorporate before adding the next, until a smooth paste forms. Mix in nutmeg, mustard powder and cheeses. Rest mixture covered with a towel for 25 minutes.
Bring a large pot ¾ full of water to a simmer. Add 2 tablespoons salt. Place a rimmed sheet pan close. Transfer dough to a pastry bag with a ¾-inch tip or to a gallon-sized zipper-lock bag (cut a corner to form a ¾-inch hole). Hold the bag over the water and squeeze out dough, using a knife to trim it into 1-inch segments to fall into the water. Continue “cutting” for 1 minute.
When all of the gnocchi have floated to the top, cook 3 more minutes. Scoop gnocchi with a strainer onto baking sheet and drizzle with a little olive oil. Repeat until dough is gone.
Heat a large skillet over medium. Add 1 tablespoon butter and 2 tablespoons olive oil. When hot, add the half the gnocchi. Sear 4 minutes, until browned, then turn to brown the other side and add half mushrooms. Cook until browned, about 4 minutes. Add half the herbs. Remove, keep warm and repeat with remaining butter, olive oil, gnocchi, mushrooms and herbs. To serve, arrange 6 gnocchi and some mushrooms on each plate. Season to taste and drizzle with Roasted Garlic Cream Sauce, if desired.
- 1¼ cups water
- 9 tablespoons unsalted butter, cubed, at room
- 2 tablespoons plus ½ teaspoon salt, divided
- 1¼ cups all-purpose flour
- 4 large eggs, at room temperature
- ½ teaspoon nutmeg
- 1 teaspoons dry mustard powder
- ¼ cup finely grated Gruyère
- ¼ cup finely grated Parmesan
- 2 (additional) tablespoons butter, for sautéing gnocchi
- 4 tablespoons extra-virgin olive oil
- ½ cup black trumpet mushrooms, picked clean
- (can substitute hedgehog mushrooms or thinly sliced
- ⅛ cup finely chopped mixed green herbs, such as
- tarragon and chervil.
- Kosher salt and freshly ground pepper, for seasoning
Roasted Garlic Cream Sauce
- 2 heads garlic
- 3 tablespoons olive oil
- 4 cups heavy cream
- 1 teaspoon sugar
- ½ teaspoon salt
DIRECTIONS ROASTED CREAM GARLIC SAUCE
Preheat oven to 400ºF. Cut the top off the garlic—just enough to expose the cloves. Rub the heads with 3 tablespoons olive oil, wrap them in a sheet of foil and place on a baking sheet. Roast for 30 minutes, or until garlic is soft.
Remove from the oven and let cool. Once garlic is cool enough to handle, squeeze out the cloves, discarding the papery skin. Add cloves to a food processor or blender and process until finely puréed.
Using a wooden spoon, press the garlic purée through a fine mesh sieve into a medium saucepot. Add the cream, sugar and salt and, using an immersion blender, blend until smooth. (Do not use beaters or a whisk. If you don’t have an immersion blender, just skip this step.) Bring the mixture to a simmer over medium heat and cook until liquid is thick and reduced enough to coat the back of a spoon.
Turn down heat and reserve warm for immediate use.
RECIPE INSPIRED BY BARDOT BRASSERIE
Want to make fun cupcakes for the week-end?
Try these, alcohol infused, Sangria mini cupcakes from Leslie & Brooke of Prohibition Bakery – it is sure to be one of the most popular recipes from their new cookbook which you can order at Amazon.
INSIDE-THE-CUPCAKE: This mini cupcake is filled with wine and pear brandy, with orange juice and zest mixed into its cake for a sweet dessert just like a good Sangria.
the recipe for 48 sangria cupcakes
1 3/4 c. white or red wine
2 tbsp. orange juice
2 tbsp. lemon juice
2 c. sugar
2 oz. powdered pectin (1 pouch)
additional wine, as needed
1/2 lb. unsalted butter or shortening, room temperature
1 lb. powdered sugar
1/8 c. red or white wine
1/8 c. pear brandy
Ingredients: For Cake:
1 c. plain yogurt, 2%
1/3 c. olive oil
1/4 c. orange juice
1 c. sugar
1 1/2 c. flour, AP
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. orange zest
1. Preheat oven to 325 °F
2. Prepare mini cupcake tins with liners and set aside.
3. Place flour, baking powder, baking soda, and salt into a small bowl or container and set aside.
4. In a bowl with a stand mixer fitted with a paddle or a whisk, combine sugar, olive oil, orange juice, zest, and yogurt and
mix until well combined.
5. Add eggs 1 at a time and whisk well.
6. Slowly add dry ingredients while whisking and mix until few lumps remain, taking care not to over beat.
7. Fill cupcake tins 2/3 of the way full and bake for 10 minutes.
8. Let cupcakes cool completely before filling or frosting.
1. With a stand mixer fitted with a paddle or electric mixer, beat butter until incorporated.
2. Add powdered sugar and beat. Frosting may be crumbly or very thick at this point.
3. While mixer is running, stream in white wine and pear brandy. For firm pipable frosting, add wine/pear brandy. For a
thinner, home style frosting, add more wine or pear brandy.
4.Transfer to a piping bag if desired.
Filling: [The day before:]
1. Combine wine, pectin, lemon juice, and orange juice into a saucepan. Bring to a boil, stirring frequently.
Add sugar and stir until dissolved
2. Bring the mixture to a hard boil and boil for 1 minute, stirring constantly.
3. Remove from heat and skim off any foam, if necessary. Transfer to a clean, heat proof container and let set in the
refrigerator overnight. The day of:
4. Whisk jam until smooth. Consistency should be like a thick syrup. Slowly whisk in white wine by the tablespoon until
desired consistency is reached.
5. Transfer boozy mixture to a squeeze bottle.
1. When cupcakes are cool, core out each cupcake with a mall pastry tip. If you don’t have a pastry tip, poke a hole into
the middle of the cupcake with a narrow knife (a steak knife would do.)
2. Fill the cavity with the wine jam, taking care not to let it overflow.
3. Frost cupcakes to your liking.
PLEASE EAT RESPONSIBLY
Current Seasonal Flavors ― as of this writing were:
The American Juice Company creates incredibly unique juice blends for cocktails. The mixers are created fresh, with in-season natural ingredients and complex, "How'd they do that?" flavors. According to CEO, Christopher Wirth.
“ You can be your own mixologist & make drinks that
you would usually only find at a high-end hotel”
Flavors like lychee/rose and pumpkin/passion fruit, allows customers to experiment mixing their own unique drinks without emptying their wallets at expensive bars. The different flavors are so evenly balanced within the blend that they really create refreshing drinks, because there’s no sweet after taste.
Each variety is designed to stand alone, and work in combination-so you can make-or be served-hundreds of different drinks. Turn an ordinary cocktail party into a one-of-a-kind event.
You can try the different flavors with this box- you get a choice of three blends. You can pick which ones.
Back in 2012, while working at The Jefferson hotel in Washington, DC, Christopher Wirth teamed up with his friend and colleague, Massimiliano Matté, a renowned mixologist and nominee for the prestigious "Perfect Barman de Paris" award known for his collaborations with celebrated chefs like Alain Ducasse and Heinz Beck.
Make your own cocktails! ― Please note, experimentation highly encouraged.
Each box carries four 4-ounce bottles and two custom AJC Collins glasses. With each bottle you can make up to 4 cocktails. If you’re thinking of what to get as a gift, this is a no-brainier for someone who appreciates a fresh great tasting cocktail. For Inspirational recipes: Follow link here
" Heard Of Mixology: The Art Of Combining Sweet, Salty And Bitter Notes In A Cocktail That, When Done Right, Makes The Drinker Exclaim, “WOW” Ours Are The Real Thing." ― American Juice Company.com
Union Wine Company comes from the vineyards and wine growing regions of Oregon to be a everyday drinking wines.
By being efficient about everything, Union Wine successfully creates a unique combination of craft and small-scale manufacturing. Founder, Ryan Harms, believed he could successfully emulate the craft beer model to wine. His goal, to make everyday wine that was of unbelievable quality, fun to drink at an affordable price. A wine to celebrate every day events with family and friends.
GET A MONTH FREE | FOLLOW THIS LINK
At Union Wine, they like to have fun and have produced their favorite wines in cans to take along anywhere. The motto of the company “it’s more important what goes into the glass than what type of glass it is” and keeping things fun. The team loved the idea of being on the river or camping with a six-pack of wine.
Ryan’s answers to a couple of questions:
WHY WINE IN A CAN?
Simply put - Because we can. Actually, the cans were first released in a limited edition at the 2013 Feast Portland event through a Pinkies Down campaign to share our belief that there is too much fussiness around wine. At the event, in addition to the cans, we introduced the Union Wine Co. Tasting Truck, a re-purposed vintage French Citroën H Van where we served from. Based on the success of that weekend, we decided to put it into production.
HOW MANY “GLASSES” OF WINE ARE IN A SINGLE UNDERWOOD PINOT IN A CAN?
Roughly two. It’s a half bottle’s worth. Enough to share… or not.
IS THE UNDERWOOD PINOT IN A CAN THE SAME WINE FOUND IN THE BOTTLES?
Yes, it is the exact same.
WHERE CAN I BUY/ORDER UNDERWOOD PINOT IN A CAN?
Underwood Pinot in a can will be landing on shelves in selected regions around June 1st. Those locations are: Oregon (obviously), along with California (SF, LA and San Diego), Delaware, Hawaii (limited this time), Illinois (Chicago mostly), Kentucky, Maryland, New Jersey, New York, Ohio, Rhode Island, Virginia and Washington DC. The amount of interest in wine in a can took us by surprise, and we are working hard to get the next batch created, but craft wines take some time. We will continue to expand as we make more, so look for more regions to carry the cans soon, or check out our new online store
Shake it up. For the Rosé Margarita
The start of Rosé season and the debut of our first pink wine is cause for celebration. Here is a fresh shake on a classic margarita using the new 2014 Underwood Rosé. We found a place that still has some bottles left to buy.
SUGGESTED UWC TIP : Best enjoyed lounging with good friends and tasty food. Just remember to do it with your pinkies down, please.
What a great Rosé from Wine Awesomeness - the Watts Up Rosé tastes delicious. Its light and dry. Clean, crisp, lightly floral, just the right amount of red berry fruit highlights and a touch of fresh watermelon. Perfect for this summer's BBQs.
The Spanish rosé blends notes of strawberry, raspberry, and watermelon together. Super crisp, spicy finish. Simple, light and dry goes with everything - from beach to baseball with a pretty pink color.
Because everyone should have fun this summer, we have special pricing for this simply fun Rosé. Watts Up, the must-have for beachside drink for the summer
For those who want to do fancy, here are three cocktails made perfectly with Watts up Rosé find the recipes here Have fun!
1. The longer the grapes’ skins are left sitting in the wine the darker the color of the finished rosé.
2. The biggest producers by volume are: France, Spain (where it’s “rosado”), Italy (“rosato”), and the United States.
3. With rosé, the newest vintage = the freshest wine You should not drink anything that’s dated more than two or three years back.
4. Dry = not sweet. And that’s what you want in a rosé.
5. This is most important to remember when you buy rosé: Is it DRY? Just ask for a dry rosé under $15 and you will be fine at any store. You will find plenty of good options in the $10-$15 range.
Rosés are usually a bargain, especially compared with red wines. These wines are young (vs. matured for a long time) and relatively cheap to make. They’re also still under-appreciated/undervalued in the U.S., which explains why French rosé is affordable here. You’ll have plenty of good options in the $10–$15 range.
6. You should drink rosé with BBQ.These wines are versatile because they are between the extremes of red and white. That happy-medium flavor profile plays nice with fish, veggies, chicken, grilled steak, potato chips, chocolate chip cookies, you name it. Just make sure you give it time to chill before drinking.
7. You can use it to make cocktails. Rosé is ideal for mixing. It’s not expensive, plays well with all kinds of fruity and fizzy substances, and hey the color looks fun in a glass.
Try this cocktail a Strawberry-Rosé Spritzer
Tested by bon appétit
- 1 pint strawberries, hulled and sliced
- 1 750-ml bottle rosé wine
- 2 cups soda water
- 1/3 cup Aperol
- 2 tablespoons fresh lemon juice
- Combine strawberries and wine in a large pitcher; cover and chill for 3 hours to infuse wine. Strain wine into a large bowl, reserving some strawberries for garnish. Return wine to pitcher. Stir in soda water, Aperol, and lemon juice. Divide among ice-filled glasses; garnish each with a lemon twist and a few reserved strawberries.
Recipe by David Lynch
Photograph by Christopher Testani
Alcohol infused perfection in a mini-Cupcake
The founders of New York’s original alcohol cupcake company are Leslie Feinberg, a former bartender, and Brooke Siem, a chef. They came up with idea for boozy cupcakes for a friend’s bachelorette party and Cosmo cupcakes were born. Today there are 15 flavors on rotation based on seasonal ingredients, though a few varieties are always “on tap” for orders, including the White Russian, Margarita, Old Fashioned, and Dark & Stormy. Prohibition Bakery bakes between 3,000 and 4,000 cupcakes a week.
Unlike other cupcakes where the alcohol burns off during baking, Prohibition Bakery’s cupcakes are done differently. Their customized booze concoction for each cupcake is injected after baking. ( see the video above). Catering makes up 80% of the bakery’s business, however the NYC based bakery retail shop serves fresh cupcakes on Clinton Street (off Houston)
The Pretzel and Beer, made with Brooklyn’s Six Point Sweet Action ale, was salty, sweet, and surprising. Break open an Old-Fashioned cupcake, and you see the magical boozy core in the color variation of whiskey. Shipping costs make it expensive ($52 shipping + $40 for 24 cupcakes) but so worth it – and then maybe just take a trip to NYC and try out an Old Fashion after some shopping and theater action.
More cupcake magic awesomeness for grown-ups
You can make your own following the exclusive recipe below for a
Dark and Stormy batch. see below: Yields 48 mini cupcakes
½ cup butter
2 cups confectioners sugar
¼ cup Gosling’s dark rum
½ c ginger beer
½ c butter, unsalted
1/3 cup sour cream or full fat plain yogurt
¾ cup flour
4/5 cup sugar
7 tpsp minced ginger
¾ tsp baking soda
½ tsp salt
1. Preheat oven to 325F degrees
2. In an electric mixer, beat eggs and sour cream
3. In another bowl, combine flour, sugar, baking soda, and salt.
4. Combine ginger beer and butter in a small saucepan and heat until butter melts.
5. While mixer is running, slowly pour in ginger beer/butter mixture.
6. Slowly add dry goods to wet and beat until incorporated.
7. Add minced ginger
8. Fill lined cupcake tins 2/3 with batter. Bake for 10 minutes and let cool on a cooling rack
1. In an electric mixer, beat butter with paddle until fluffy.
2. On low speed, add the powdered sugar.
3. Slowly stream in Gosling’s Dark Rum and beat until smooth.
1. When cupcakes are cool, frost to your liking. Garnish with lime zest.
Get ready Summer is almost here Chandon is starting the fun
Two choices Chandon Brut Classic and Rosé in fun, colorful bottles with blue and pink stripes. Buy online These are perfect for parties, and bbqs. The bottles make pretty table decorations. Let the summer begin!
Available online now through Labor Day in 750ml (both) and 187ml bottles (Brut Classic only).
In 1907, the famous explorer Ernest Shackleton placed an order with the Glen Mhor distillery in Inverness Scotland for 46 cases of Mackinlay’s Rare Old Highland Malt Whisky.
In 2007, three of these cases were discovered undisturbed beneath the ice of Shackleton’s expedition hut in Antarctica, he used as a staging ground for his attempt at the pole, by a team of historical conservationists.
These three crates of the explorer's whisky spent a century forgotten and frozen in time to the rock and ice below.
With permission given in 2010 to thaw, open, and analyze one of these cases. Conservationists at the Canterbury Museum in New Zealand were able to recover 10 perfectly intact bottles - including the over 100 year aged whisky within! Of course, the first thing everyone wanted to know was - how did it taste?!? and that is exactly what the Glasgow distillery was betting - that a whole lot of people will want to sip the Scotch that Shackleton had with him on his Antarctic adventure.
101 Year Celebration of the Expedition
Permission was granted to the Whyte & Mackay company - the owner of the Mackinlay’s brand - and company owner Dr. Vijay Mallya flew the precious bottles home to Scotland on board his private jet for analysis at W&M’s Spirit Laboratory.
Using their analysis, the distillery was able to recreate exactly (down to the imperfections in the glass and the hand-lettering of the labels - not to mention the unique flavor) the original Mackinlay Malt Whisky.
So now you can toast the spirit and heroics of those first Antarctic adventurers with the very whisky that fortified them on their epic journey. It’s the next best thing to experiencing the wonders of Antarctica yourself…although we recommend that as well…
Click the image of the case below to see the expedition hut just as it was
The cider is unbelievably good. Why? Unfiltered = magic. The Original Blend is not too dry, not too sweet, a decent body. Just a true apple taste. It is so cool these guys have only been in business for only 3 years and started the business right out of college.
We like their story. Hard Work + Fun + quality product = Success.
There are 3 ingredients that make the difference between Downeast Cider House farm style cider and the others: local apples, only freshly pressed juice is used & ale yeast – unfiltered.
With college graduation approaching from Bates, Ross Brockman and Tyler Mosher, thought about what most would – Grad School. But as they studied for GMATs, making cider seemed a whole lot more fun and Downeast Cider House was born in 2011. Lucky for us, they have grown their company into 12,000 cases sold last year, and created a variety of flavors, regulars and seasonal.
Located In Boston
Visitors can enjoy a free tour and sample refreshing, freshly brewed, farm style ciders, and leave with 64oz souvenir growlers.
200 Terminal Street Boston - see Google map below.
The Downeast Cider House is located in a Charlestown warehouse, right outside Boston. They have awesome tours on weekends where you get to taste 3-4 ciders plus whatever is specially brewed at the time. The Downeast Cider House is available throughout New England with plans to expand into the other areas. You can find locations on the website. If you are in Boston over a weekend, definitely take in a tour, you might be lucky and can take in one of their cider making classes or music events at the cidery. There is a disclaimer that the cidery is an authentic, gritty production space not a gorgeous bar. Go anyway, the people are the nice, the cider is amazing and you’ll have a fun time tasting the different flavors.
We tried cooking with the Original Cider, and found it really adds a nice baked apple flavor – use it where you might use beer or wine. The cider is great in marinades and sauces. Our favorite thing about the Downeast Cider House guys is their creativity in mixology. They have concocted seasonal menus for fun cocktails – with summer approaching the Downeast x Southwest looks perfect.
What's with the cool Chalk Mural?
To entice visitors to take photographs during their time at the cider house, Downeast Cider gave one of its storage tanks a makeover with a design representing the brand and incorporating their slogan. This chalk mural created by artist Maria Liang, of Maria Liang Design, has a diameter of 8’8″ and took her 11 hours to complete.
To start with they have Food and Wine Magazine's Sommelier of the Year choose the 3 bottles you'll receive each month. Next, you don't just get three bottles of the best wine delivered to your door (you choose all red, all white, or a mix)...BUT you get a ton of other great stuff.
Each month is a different theme (like South African Journey or California Road Trip or The Eastern Block Party) and with your wine you'll also receive recipes, pairings, tasting notes, musical suggestion, and articles full of wine wisdom.
The best part – it's risk free! Cancel anytime. The first month is free (just pay shipping and handling) and after that it's only $45/month for three delicious bottles AND all that other great swag!
Cheers You're welcome! Click here>>
Make fresh whipped cream made with nothing more than a couple bar tools.
So here's a Cool Tip & So easy! We found a bar kit has everything you need to make fresh whipped cream to top off the coffees and make great shaken cocktails - take a look
Theoretically we all know distillation is a process based on science but we rarely make the leap to think of brewers and distillers as actual scientists – let alone “rocket” scientists. But the white lab coats at Ardbeg have taken their science to a new level – literally to space.
Recently a vial of a compound called terpenes came back from the International Space Station after participating in experiments on gravity and whiskey maturation. To celebrate the triumphal return, Ardbeg has released Supernova – a robust, peaty, salty, and smoky Islay Scotch.