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Put Some Design In Your Stein

What’s new with local craft beer? Portico Brewing.

At Portico, they create their beers with an uninhibited focus on design. Their motto is “put some design in your stein”, which really speaks to how they approach their brand.

They see brewing as an interactive process- like an architect would start with a hand drawing. They make small batch ‘drafts” of all their beers. Then they experiment with different hop combinations, yeasts, and brewing processes to develop a variety of aromas and flavors until the beer takes shape.

Design influences everything they do, from their flagship tap handles modeled by Frank Lloyd Wright’s Guggenheim, to their beer names that are inspired by architecture, science, and math.

Two new projects are on the horizon: the ‘Carrier Project’ and ‘Tap Handle 2.0’

Carrier Project: They just released their first packaged product to the market, 4/6pks. Given it was their first bottle release; they wanted to create something different. So they set out to package six packs in individually printed carriers, designed and hand stamped by the owner! Check out photos of their project at porticobrewing.com/carrierproject

Tap Handle 2.0: In April they connected with local creative agency, HEART, who offered them help to create a new tap handle design. HEART offered a beautiful rendering of design, and allowed them to use their 3D printer and laser cutter to prototype the handle. They are still working on this project and should expect to see it finished this summer.

Fuzzy Logic and Chroma are now available in 12oz bottles. Head to your favorite store and grab a six pack of local beer to help celebrate America’s Independence this weekend!

- MK

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Yes, Vermouth.

Vermouth.  Let’s talk about it. In light of our friend and author Adam Ford coming to town to do a book signing at The Boston Shaker in Somerville, and Carl Sutton descending upon us for his annual wine dinners and cocktail events up in Gloucester in a couple weeks, it’s time to shout it from the rooftops. Vermouth is good people! Especially what the few new American producers have been working on for the last few years.

Few libations in the beverage industry have such a contrasting reputation.  I mean, I can ask you if you like beer, and the next question might be what kind of beer? The same can be said for categories like whiskey or wine.  But with Vermouth, there seems to be a love it, or hate it answer.  I am inclined to believe that those who disdain the taste of vermouth, or cringe at the word are having the bad experience (almost all of us have had) when encountering it at a bar, perhaps for the first time. You know what I mean, the tired, sticky, dusty, old bottle of vermouth that has been sitting in some bartenders speed well for months (sometimes years) without having been refrigerated. Well I am here to tell you, there is salvation; and these days, you can choose what kind of style of vermouth you want, one that just might fit your palate.

Let’s start off with some basics. Vermouth is an “Aromatized/Fortified Wine.” This means that a base table (still) wine has been fortified with some kind of distilled spirit, typically an unaged brandy.  This pumped up vino is then aromatized by being infused and macerated with spices, roots and other botanicals and typically sweetened. Because it is a wine, it must be kept refrigerated in order to be preserved. You might say, Vermouth is a cocktail itself.  Typically drank as an aperitif, Vermouth became popular in cocktails during the mid to late 1800’s when the Manhattan cocktail was starting to become popular.  Another fun fact, Vermouth derives from the German word Wermut which translates to Wormwood; one of the original ingredients in European style Vermouth, used as a tonic for medicinal purposes.

Most vermouth with a strong following and history for quality comes from Europe.  Italy which produces the irreplaceable Carpano line, and others like Cinzano, tend to be a little sweeter, with a bitter finish (Torino Style), although they do produce dryer alternatives with less caramel added.  France which makes Dolin Blanc and Noilly Prat tend to be dryer with more floral aromas, and lack the vanilla flavor Torino style vermouths have.

And then came us; the Americans, with our crazy ideas and untraditional methods, bastardizing the status quo as only we can do.  Over the last 20 years, Americans have been making more and more vermouth and many of these brands are worth checking out.  Adam Ford, creator of Atsby Vermouth, based out of New York utilizes Chardonnay for their base wine, and instead of a neutral brandy, apple brandy, also from New York. Muscovado sugar and raw honey are used to sweeten the Vermouth and botanicals such as celery, shitake mushrooms (I SHITake you not) anise and nutmeg go into the mix.  

If your preference is the west coast, I highly suggest Sutton Cellars out of California.  Among the experiments he has laying around in his warehouse laboratory, Carl Sutton makes Brown Label Dry Vermouth.  With a base of Sonoma County wine, a neutral brandy and 17 different botanicals including Orange Peel, Rosemary and chamomile, this vermouth is delicious as a classic aperitif or in my favorite, a Sutton & Soda with a twist of grapefruit. Dry and complex, it plays well in any cocktail as well.

So give yourself a chance and try and explore the vermouth section at your local craft store, or have a glass at your neighborhood cocktail bar. See what your palate favors, but please don’t stick your nose up at the genre altogether. You can grab amazing vermouth for fewer than 30 dollars in most places. And always remember; keep your vermouth in the refrigerator lest it become an unappealing oxidized, cooked sherry/madeira hybrid. 

- GR

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Cinco de Mayo Portfolio Tasting Tomorrow!

We are thrilled to be hosting our first portfolio tasting out in the Berkshires tomorrow. It will be at Rouge Restaurant in West Stockbridge from 1pm - 4pm (trade only, please). Not only will be be showcasing several of our local and well known brands, but we are also pulling out all the stops with a room filled with our tequilas and mezcals. And, the Baja Taco Truck will be parked outside with complimentary tacos during the tasting. We’re definitely biased, but we think it’s going to be pretty awesome. Please RSVP to events@originbeverage.com. 

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It’s All About the Hops

When Sons of Liberty started to distill, they decided to put their own spin on how whiskey is made in turn revolutionizing traditions and techniques centuries old.  It is not common knowledge that in order to make a great whiskey you have to start with a beer first. This does not mean reach for cold one in the fridge.  All distillers need to brew a beer before distillation takes place. Usually the beer, also known as a “mash” is made up of fermented grains; most commonly malted barley, corn, rye or wheat.  This “beer” however is not what you’d find at your local packie and does not have much flavor to it. What the guys at Sons of Liberty decided to do was use common brewing grains and brew a beer that is flavorful before distilling it.

Awarded “Best Flavored Whiskey in North America in 2015” at the World Whiskey Awards, Sons of Liberty Hopped Whiskey distiller Mike Reppucci started by brewing an IPA , then distilling it and aging in American Oak barrels. Once done aging the whiskey is then dry-hopped with Citra and Sorachi Ace hops giving the spirit even more aroma. This whiskey is great on its own with a large ice cube on a warm summer evening or stands out great in cocktails.  Try it in a Boulevardier or in a highball with some tonic and a dash of orange bitters.

This year’s batch has just arrived in our warehouse and is fantastic! 375mls are arriving soon as well!

Cheers! ND

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They're here!!

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Looking for something to do this Thursday? Look no further!

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Get Some.

South Boston Irish Whiskey?

As in ‘Southie’?

As in ‘Massachusetts’?

How is that possible, I thought Irish whiskey has to be from Ireland?

I know Southie is historically very Irish, but is there a South Boston in Ireland or something??

South Boston Irish Whiskey IS possible and yes, I’m referring to South Boston, Massachusetts, and yes, Irish whiskey needs to be from Ireland (‘From’ meaning distilled and aged in Ireland).

GrandTen Distilling is located in the heart of South Boston (383 Dorchester Ave between Andrew Sq and Broadway). They do a phenomenal job producing small batch gins, rum, vodkas, and cordials that have helped to establish GrandTen as one of the most well-respected and successful craft distillers in the Northeast. Everything they make they distill from hand-selected (often locally-sourced) base products and control the distillation and aging process straight through to the bottle. However their South Boston Irish Whiskey has an even more unique and intense production process than this.­­

The whiskey is distilled in Ireland by a respected and established distillery and aged for 2+ years in American oak barrels, just like other Irish whiskies (the Irish distillery GrandTen uses ages for 3+ years!). This whiskey is then hand chosen by, and shipped to the GrandTen Distillery in South Boston at cask strength—meaning well over 120 proof! The master distillers/blenders at GrandTen then blend this whiskey together, along with local, pristine water from the Quabbin Reservoir (the primary water supply for Boston and 40 surrounding communities). This final blend is then bottled at 80 proof and labeled: “South Boston Irish Whiskey, Product of Ireland, Bottled in South Boston”.

Have I mentioned it’s absolutely DELICIOUS?

Get some! Ask for it by name!

Happy St. Patrick’s Day!

- CR

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Introducing: Meletti 1870 Aperitivo

We are very excited to have Matteo Meletti himself in town all next week to launch this exciting new addition to the Meletti family! You can join us to sample cocktails with 1870 at the following places:

MONDAY 3/2

Trina's Starlight Lounge, Somerville 12pm - 4pm : Promo Punch

Audubon, Boston 5pm - 7pm : Various Cocktails

WEDNESDAY 3/4

The Eddy, Providence 4pm - 6pm : Various Cocktails

Inspired by his family’s legacy of producing artisanal Italian cordials, Matteo Meletti has developed a traditional bitter aperitivo called 1870.

Named after the year in which the distillery was founded in Ascoli Piceno, 1870 pays homage to the distillery’s storied past. The resurgence of traditional spirits in craft cocktails has led to an increase in demand, so fifth generation, Matteo, turned to the family’s archives and reinvented an old recipe for modern day.

1870 keeps with the family’s tradition of using the finest, natural ingredients. Sweet and bitter orange and an infusion of herbs and spices are blended with pure spirits to create a pleasantly bitter, yet refreshing aperitivo. The flavor profile is impressively complex starting with sweet citrus, moving through a bitter midpalate, and finishing with gentian, coriander, cinnamon, and clove notes.

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Eating Your Booze

Actor/Comedian W.C Fields said it best “I cook with wine; sometimes I even add it to the food.”

Most of us have had the task of utilizing some kind of wine, beer or spirit in our food; nothing out of the ordinary.   Stews, fondues and sauces have had an alcohol base for hundreds of years. Alcohol adds flavor, deglazes pans and even keeps sorbet and ice cream from forming crystals helping them keep their ideal texture.   If you really want to get technical, beer is essentially liquid food born of grain, water and yeast that is high in calories. Thousands of years ago as civilization developed, beer contained far less pathogens than water or non-refrigerated foods because of the fermentation process.  One might say, without the creation of alcohol, we wouldn’t be here today…

Let’s get to why we are here!  Brewed with mostly apples and a dash of pear essence, Sonoma Cider’s “Pitchfork” Pear Cider is fairly dry, but drinks easy and retains the integrity of both fruit.  So in honor of alcohol’s involvement in our evolution, and dare I say it, survival, I present to you my recipe for glazed ham that I LITERALLY stumbled across after consuming many bottles of Sonoma “Pitchfork”.

Ingredients

2 Bottles Sonoma Pitchfork Pear Cider

3 Star Anise Pods

2 Cinnamon Stick

10 Cloves

1 Chopped Shallot

1 Cup Light Brown Sugar

½ Stick of butter

Salt to taste

Method of Preparation

Add all ingredients into sauce pot except butter.  Simmer on medium heat, and reduce by half, or until sauce has a thin caramel consistency. Strain the mixture into a separate bowl and whisk in butter.   Take a standard spiral sliced ham, follow the directions for proper temperature and cooking time, and glaze the ham appropriately throughout the cooking process.   Save a bit for the very end, and throw it under the broiler for a minute or so for fantastic caramelized finish.  

Conclusion

I mean, this ham is good; like really good, and this glaze can be made days ahead of time and thinned with a little water if it sets up too thick in your icebox.   If you don’t eat pork, this glaze would be equally delicious with duck, venison or lamb. The ham however is perfect for your Christmas feast.  Ironically, this was the holiday that W.C Fields despised and ultimately passed away on (from an alcoholic stomach hemorrhage).   Drink and eat responsibly!

- GR

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Royal Rose Syrups from Maine

Hand Made, Organic and Natural Simple Syrups  "At Royal Rose, we have a passion for delicious cocktails. We hand-make every ounce of our syrup in small batches, using only whole ingredients, 100% organic and fair-trade sugar, and filtered water."

See the products

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Anchor Distilling Portfolio Guide

Anchor Distilling has once again come out with one of the best portfolio guides in the industry.  It's easy to see why their brands inspire so much passion and excitement.

"I'd like to take this opportunity to talk about storytelling, which is fundamental to how we connect with our customers around spirits. Storytelling continues to be a passion for us as we welcome new brands into the Anchor Portfolio, each with its own stories to tell." - David King, President, Anchor Distilling Company

See the digital version of the guide

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Rhum Agricole

[Martinique’s] rum standards are so high that the French government monitors its products using the same type of strict guidelines it has for Burgundy wine or Roquefort cheese. Distilled from pure sugarcane juice, Martinique’s rhums agricoles have a complex, almost vegetal quality, and range from the delicately spiced Saint James Royal Ambre to clear and crisp Clément Blanc.

- Fodor’s Guide to Caribbean Rum

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It doesn't get more traditional than mezcal

In the top pic, that's master distiller Fernando Santibañez of Mezcal Delirio de Oaxaca above (left) with Abel Lopez, a third-generation grower and distiller of espadin agave. Agave is the large, spiky-leaved plant from which both mezcal and tequila are made. In Mexico, Oaxaca is mezcal country, and espadin is the type of agave from which 90 percent of the spirit is produced.

The pine vat in front of them is filled with fermenting espadin that took seven years to grow, three days to roast in an underground oven called a palenque and one stone wheel to crush into a fermentable mash (the tahona method). The process is not that far removed from when the conquistadors taught native Mexicans how to distill agave over 400 years ago.

In other words, it just doesn't get any more traditional than fine mezcal.

We're talking about a whole 'nother libation than the kind with the worm, which is generally low-quality. That mezcal adopted its weird garnish in the 1940s as a marketing gimmick--based on the myth that the worm has magical and aphrodisiac properties--aimed at gullible gringos. 

After 25 years working for large international producers of rum, brandy and tequila, Santibañez started Mezcal Delirio de Oaxaca to get back to his roots in Oaxaca and bring the region's artisanal spirit to consumers around the world. All three types--Joven (young or unaged), Reposado (lightly aged) and Anejo (aged)--are double distilled in copper alembics. Because of the way they're made, these mezcals are remarkably rich on the palate and pleasantly smoky, a bit like some Scotch whiskies.

The Joven has a prominent smokiness, yet its fruit characters soften and round out the smoke, as do the earthy, vegetal flavors of agave.

The Reposado has subtle smoke and lots of roasted agave flavor.

The Anejo is aged for at least 12 months in moderately toasted new American white oak casks. It has a robust woody profile with elegant sweet notes from cask-aging and subtle fruity notes from the blending of two agaves (espadin and Agave madre cuishe).

Considering the artistry that goes into these mezcals, they're a steal for roughly $47, $60 and $75, respectively.