#Koval Distillery

[notbecauseofvictories]

Hi Sarah, I'm going to visit Chicago in a couple of weeks and when I think of Chicago I think of you. What would you recommend I visit/do?

Unfortunately, Chicago is not its best self for a couple months---while I maintain that the city is for all seasons, summer is undoubtedly when it's most alive. However, there are a couple things I will definitely recommend for the unseasonably warm spring traveler:

(1) Eat some food

A friendly word of warning: do not be tricked into eating Giordano's or Lou Malnotti's. Perhaps your companions might try to win you over with promises of Chicago-style hotdogs---do not be swayed! You must manfully resist! (Harold's Chicken is that good though, and if you're close to the one in Hyde Park, feel free to devour the three piece dinner of your choice. Cheap bottle of the too-sweet wine I preferred as an undergrad optional.)

A much better option is to find a place that serves whatever food you love, but does it really really well.

Do you like sophisticated twists on a brewpub menu? Try Moody Tongue in the South Loop

Or are you really more of a tapas person? Highly recommend mfk in Lincoln Park

Would you prefer something a little....meatier? My favorite steakhouse in Chicago is Tango Sur (though I would argue their empanadas are really the showstopper)

There's nowhere in the city that does Hong Kong-style barbecue like Sun Wah in Uptown---I just stopped by after the parade for the Lunar New Year, the duck is to die for.

Are you on the West Side? First of all, do not go to Big Star. I mean, it's fine, but....come on. I'd pick Forbidden Root instead, or head over to Pilsen for Rubi's if you can't survive without tacos.

There are so, so many different bars I would recommend. Chicago was the home of bootleggers for a reason, goddamn it. Still, if you can't get to Wang's (look, I like Violet Hour too, but sometimes you don't want to drink in near-darkness), Koval (the rare distillery in Chicago), or any of the many, many craft breweries we have in the city right now, you probably can stop by one of the many, many, many bars we have in Chicago, and get a drink anyway.

There are more---of course there are more!---but we don't have all day. So instead I will leave you with this bit of wisdom: don't eat at Navy Pier or anywhere too close to Lincoln Park Zoo. If you are at a bar, don't settle for a burger when sometimes, the chicken tenders are actually better. And if you absolutely must go somewhere for pizza, choose Pequod's.

(2) See a thing

Chicago has many things in it! So many things! A hundred thousand things! Unfortunately, I don't know what you're into, so I will just talk about them in general.

MUSEUMS: I am a devoted museum-goer, and Chicago has blessed me with an endless feast. There are the big ones, of course---the Field Museum of Natural History, the Adler Planetarium, the Shedd Aquarium, the Museum of Science and Industry, the Art Institute of Chicago. However, my favorites are smaller, more unique: the International Museum of Surgical Sciences, Intuit (though it's temporarily closed, more's the pity), the Institute for the Study of Ancient Cultures at UChicago, the Lincoln Park Conservatory. That's not even all the museums in Chicago! That's not even all the museums that I've been to. It's amazing.

EVENTS: I once joked that I was a person who needed to schedule her enrichment like a blue-haired senior, but the joke was on me---I am that person! Fortunately, Chicago supports me in this endeavor by publishing many, many different calendars of "what to do this week or weekend". Do you want to see something onstage? Well, here you go. How about some classical music? I have a trusty guide. What about non-classical music? Always go to the Chicago Reader for that. Are you thinking of catching a game? Well, we're still in spring training for the Cubs and Sox, but the Bulls are doing okay even if the Blackhawks aren't, and we've got soccer (male and female) now too!

(Unfortunately, the Chicago Sky aren't playing right now, they're my favorites.)

OTHER: Unless you are extremely efficient, coming here and eating good food, doing one other thing, is more than enough. I promise it is! However, if you have more time, I definitely recommend just---wandering around. The Loop in particular is great for this, because it's reasonably small and everyone there is busy doing things. Going places, talking on phones, getting into or out of ubers, protesting outside of the Daley center, etc. etc. It's amazing to watch, and the buildings are pretty neat too.

Or you could wait a couple months, and take the Chicago Architecture Boat Tour, which I think should be a requirement for all Chicagoans. Maybe even everyone alive in the world. Just saying.

(3) Walk along the lakeshore

Chicago offers many delights, but I really do believe that Lake Michigan and its vast expanse of water, sky and space, is a unique gift to the city. It is beautiful in winter, in spring, in storms, in sun. It is free. You can sit in the grass or the sand or amble along its broad paths for miles, looking at unexpected art installations and waving grasses and the way the beaches slope to the water; you can talk to a friend or watch bikers and joggers pass you by. In the summer, there are a dozen different stands offering warm elote or cold soda, and cheerful men on jingling bike carts that will sell you neon orange push pops. In the winter, there are still bikers and joggers but also Canada geese, and you can stare mournfully at the slate grey water and ponder existence.

It is the heart of Chicago. Nelson Algren called us an "October city, even in summer"; Carl Sandburg described us as a shirtless dude who gives great oral. Personally, I think of Montrose Beach in the setting sun of winter, the sand almost too cold to touch---and beautiful, beautiful, beautiful.

[maltrunners]

"Mull's Finest" (Ledaig) 8 Year (2014) Murray McDavid Mystery Malt

“Mull’s Finest” (Ledaig) 8 Year (2014) Murray McDavid Mystery Malt Review by: zSolaris Distillery: “Mull’s Finest” (Ledaig). Bottler: Murray McDavid. Region: Island. Age: 8 year. Distilled in 2014 and bottled in 2023. Cask Type: Koval Bourbon Cask Finish. ABV: 56.2%. Color: 0.4, Jounquil / Ripe Corn. Nose: It’s actually pretty hard to nose this. The alcohol really punches you in the nose…

[shibasommelier]

Pearl Jam - Koval Gin and Jam

Mmmmmm… settling into this Boozeday Tuesday with one of my hoodad’s favorite cocktails (namely, because it’s named after his favorite band). It’s the perfect Chicago marriage of the hometown distillery and that dude from Evanston - Eddie Vedder… you might have heard of him. 

2 oz Koval Gin

1 oz lemon juice

0.75 oz agave nectar

Float a spoon of jam on top and ROCK ON!! 

[deepspacedukat]

My Friends: "I'd drink some Koval" me (a star trek fan):👀 the barmaid: "not a bad choice for whisky" (Koval is the name of a distillery, but the first thing I thought was Koval from Star Trek. I'd rather drink him 😂😂)

Ooooh, see my brain would've gone exactly where yours went. Tbh I've never had whiskey, but I'd rather drink the Romulan too lol. Good call, nonny! 💚

[laundryandtaxes]

hi julia! a while back i remember you listing some gins you considered pretty good, which is how i started drinking hendricks and botantist -- i'm wondering now if there's any others you would recommend, as i've really enjoyed trying those and would love to experiment further --a longtime admirer

I like Finn’s barrel aged gin, which is local but probably not hard to find outside of Chicago, but not being a huge gin fan myself there are very few gins that I actively enjoy. Along with Hendrick’s and Botanist (which, I am genuinely flattered that you started drinking those because of me!!!) I recommend you try Roku gin, which is kind of a hidden gem because it is quite nice and also extremely affordable and easy to find.

IF you like dry gins/London dry gins then I think Koval, which is a local distillery, does a pretty nice dry gin, and Beefeater is an affordable London dry that’s almost kind of pleasant haha. I am not a fan of those.

My favorite gin of all time is a Japanese gin called Ki No Bi that features some Japanese botanicals and is beauuuuutiful- very floral, intensely flavorful, probably the only gin I could ever imagine myself having on rocks alone. Unfortunately it’s not cheap and I’ve had difficulty finding anywhere I can buy it in the US.

Thank you for the kind words and happy drinking!

[shoutlandish]

KUDOS TO KOVAL!

The Chicago-based distillery will be stopping its production of whiskey to make alcohol-based sanitizer for police officers, firemen, EMT’s, nursing home staff, and other frontline workers. They compare their decision to a wartime response, and feel it is their civic duty to step up and do what they can to combat COVID-19. 👏

[dave-cobb]

‪My weekend is going to involve a LOT of whiskey & bourbon tasting; I have four Flaviar tasting boxes that I’ve been saving. Each box is curated with a theme or category, containing three blind tasting vials & three “flavor spirals” that illustrate the taste profile‬⁣ ⁣ ‪First up tonight is “The Craft Side of Bourbon”, from distilleries who opened their doors around Lake Michigan after Prohibition, making them the new kids on the Whiskey block: KOVAL Distillery, Few Spirits and Journeyman Distillery.⁣ ⁣ ‪My review: “The very forward clove in the Few was the most surprising and alluring, but the cozy & warm sweetness of the Koval won me over.” Overall box: 7/10 stars. (at Sherman Oaks, California) https://www.instagram.com/p/B-0_tLhjyea/?igshid=196ugon0tb3rl

[lesommelierwine]

Proud of our Chicago-based spirits producer, KOVAL, who is producing thousands of bottles of hand sanitizer to support front line staff across America. Read about their efforts on their gofundme.com page and search “Help KOVAL Make Alcohol-Based Sanitizer” @kovaldistillery @sonatdistills #chicago #organic (at KOVAL Distillery) https://www.instagram.com/p/B-NSjojB0EW/?igshid=2172a4xp3ly8

[boozedancing]

G-LO: We sure did pack a lot in during our short trip to Chicago. That “Maximize your time!” mantra of yours works every single time we get together. I’m talking three bars, one brewpub, a diner, a coffee shop, several liquor stores, a massive whisky show, a distillery, and a good bit of walking around. For a couple of old guys, we’re pretty spry.

AK: Life is short, Mi Amigo. Semper fi! Go for the gusto! Chi-town is built for that take-no-prisoners attitude. And 30° temperatures keep the body moving. Or you’ll die.

G-LO: Right on, Brother! Death would be bad, but it’s not the worst case scenario. Never being allowed to drink another drop of booze would be a fate worse than death. Give me whisky, or give me DEATH! And speaking of whisky, how about that Koval Distillery behind-the-scenes tour?

AK: Needless to say, we were treated to a great visit. I’ve been to many distilleries where it’s a handshake, a quick walk through, a bit of a taste of some whisky, and “Goodbye! Don’t let the door hit you on the way out”. This was not that. We got treated like actual humans!

G-LO: Speak for yourself, Pal! I ain’t no human. But I am an “Esteemed Member of The Media”. And yes, our tour guides, Abby and Mitch, were super gracious and very well informed of all the goings on at Koval. I was amused by the fact that they moved the distillery right down the street from where we went for this year’s Whisky Jewbilee Chicago. So if we overdid it the night before and never made it back to the hotel, we could have slept on their doorstep and still been right on time for the 10:30 tour. Granted, we’d have been smelly and not very presentable, but at least we’d have been on time.

Abby and Mitch of Koval

AK: Punctuality is next to godliness, which is right next to gobblygook. Look it up, Mr. Webster. Abby and Mitch were downright perky compared to our post-Jewbilee butts. Last thing I remember from the night before was a bad bar experience on Clark Street in Andersonville. It was a scene out of Bar Rescue without the Jon Taffer rescue team. Maybe they were across the street spying on the goings-on from an unmarked panel truck.  Koval was a welcomed first world experience on a snow flurried morning.

G-LO: I looked it up, and lo and behold, you spelled it wrong. Gobbledygook is how ya spell it, and I LOVE the definition according to the real Mr. Webster: wordy and generally unintelligible jargon. Kinda like most of our posts; chock full of gobbledygook! And so was our last stop in Andersonville the night before. The Old Fashioned that our surly 20-something bartendress made you was loaded with gobbledygood, and it tasted downright awful. That was the diviest dive bar that ever dived. It was the Triple Lindy of dive bars, but without the Rodney Dangerfield smart-alecky charm. Taffer would have thrown in a life preserver (or a grenade) and walked out. Nothing worth rescuing there.

And I wholeheartedly agree! Abby and Mitch were positively delightful. I would have been pleased as punch to spend the afternoon with those Kids whilst sampling the entire Koval line-up. Before we get to the tasting part of our visit, did I hear them correctly when they said that they went from an 11,000 sq ft facility to a 40,000+ sq ft facility? That’s one hell of an expansion for a distillery that’s only 10 years old. Fact check me, Bro!

AK: I’ll have to go to the videotape to fact check that factoid. All I know is that their new facility was pretty darn big. I’ve gotten used to seeing distilleries and breweries start up in little warehouse spaces that were formerly the home of Atlas Wholesale Tool Co., or Stevens Aircraft Parts, or Zyndex, or Quantix, or iZynQuanDataSys. This place didn’t formerly house some rinky dink business that went belly up after eight years. This place had to have been a factory where things were built by people. With hands. Connected to the same people. And now Koval is doing the same. Building whisky. With hands.

G-LO: “Pretty darn big” is a perfect way to describe the new Koval space. I remember staring at the big open space in front of us as we waited for Abby and Mitch, and thinking, “That’s an awfully big waiting room. They must have big plans in the works!”. I’d say they definitely do based upon what we saw in the distillery part of our tour. And speaking of distilling, I think I’m finally understanding what they mean when they talk about making their cuts (i.e. heads vs. hearts. vs tails). Guess it would help if I read a book about the process one of these days. Pity that’s actual work.

I got more fact checking for ya! Did I hear them correctly when they said that they only run a single distillation process, as opposed to a double or triple distillation process? Something about deep “heart cuts”, or something along those lines. Sounds to me like the kids at Koval threw out the rule book and decided to go their own way.

AK:  Correct. Single distillation all done in a uniquely designed still system that they can change on the fly depending upon what’s being made that day.  Every distiller has their own little, or not so little, unique thing about the way they make their juice.  Koval has many little parts that they call their own, not the least of which is that they are 100% organic which is 100% more work from a compliance standpoint. Ever try to source cage-free barley?

G-LO: Cage-free barley? Is that a thing? If it is, I bet that’s some really happy barley. , And by the way, I’m very impressed with your memory. Sounds like you were paying close attention while I was shutterbugging.

AK: Plenty of interesting details from our guides. My people will be glad to know that Koval is Kosher too. That’s a whole different level of details. Interesting to choose organic and Kosher to (a) hang your hat on and (b) believe in. Hope they add a pastrami liqueur in the future.

G-LO: Ohhhh! A pastrami liqueur would be stellar. And if anyone could figure out how to do it, it’d be the mad scientists at Koval. But in the meantime, while they’re doing the voodoo that they do so well, let’s make a couple of these cocktails and order some pastrami on rye sandwiches from Canter’s Deli…

Running a conventional distillery can’t be easy. Adding certified organic and Kosher just adds to that already complex complexity, but it also insures that pretty much anyone will buy your product. Well, anyone over 21 at least.

Checking out the stills and all those lovely barrels filled with all kinds of spirits was good fun, but what really took this tour to the next level was checking out the bottling run. It was like being on set for the filming of a “How It’s Made” video. The Boys and I have spent many a Sunday morning watching “How It’s Made” marathons. You never really think of all the engineering and product development that goes into making the machines that make things. Loved watching how they sterilize, fill, cork, and label those bottles! It served as a nice bookend to our tour.

AK: That was spectacular, but walking into that airplane hangar of a warehouse was awesome. Boxes of bottles as far as the eye could see. And that’s not even where they age the juice! That would be another pin on the map of whiskey heaven. I almost ditched you, Abby, and Mitch to hide behind a few pallets of Rye because, well… just because. But then I realized that (a) you’d miss me, and (b) it must get really cold in there. I like distilleries that do as much as they can under one roof. Obviously, as you get bigger that gets harder to do.

G-LO: I’d miss you? Somebody sure thinks mighty highly of themselves. OK.. FINE! So maybe I’d miss you a little. Bastard.

So true about how much they can get accomplished under one roof. And the really crazy thing is that they’re not completely settled in the new space, so I’m sure if we check in on them in a year, they’ll be doing even more under that big-ass roof of theirs.

While the behind-the-scenes tour was good fun, I thought our post-tour tasting was even more funner(?), more fun(?), funnier(?). And the fact that we got to sample a pretty big chunk of their line-up before noon makes it even more funnerer!

AK: Considering it was snowing all morning and I was freezing, nothing sounded better than a late morning tipple or two. And since I’ve only tried a few out of the Koval line, this was really interesting and more funner(?), more fun(?), funnier(?)! The sampling, not the snowing and freezing.

G-LO: We are simpatico regarding the weather. While I may live in the Northeastern United States, my blood is Sicilian and it doesn’t like the cold very much, so yes, a late morning tipple (or in our case, 5 or 6) was very, very welcome.

I too have sampled some Koval spirits, mostly at several Jewbilee events, but have never spent all that much time with them, so I usually lose all of their finesse when having them alongside many a high octane spirit. And when I say finesse, I mean that they are making some very subtle and highly approachable spirits under that mega-roof of theirs. I believe we tried the standard Bourbon, the Rye, and a cask strength Bourbon, along with the Barrel Aged Gin and the Cranberry Gin. How’s my memory, Chief?

AK: Well, we started with the 100% Birdseed. Errr… I mean 100% Millet, which was pretty interesting. Sweet. Easy and smooth. A bit spicy, and quite the long finish.  I tawt it was pwetty tasty, Sylvester!

Then we had the Rye. Smooth, buttery, not sharp. Right in my wheelhouse, Harry Carey.

Then Gentleman Mitch treated us to a wee bit of a cask strength Bourbon from a private barrel. Good lordy, oh my, was that one special! 55%, or eight clicks above the standard offering. They need to put something like that out in the regular line-up, if you ask me. No one ever asks me.

Then it was the Four Grain which was a panoply of flavors. Wheat, Rye, Oatmeal and Malted Barley. 30-30-20-20, if you’re scoring at home. Apparently, this was a delicious accident from a bunch of leftover grains that they threw together. And voilà! All aged for six months in a #3 char American Oak barrel.

Lastly, we hit the Cranberry Gin at 30% ABV. It’s their standard Gin recipe but with organic cranberries from Wisconsin, then proofed down. Sweet and tart, with a neat little Gin finish. Sure didn’t taste like whatever I was expecting. I’m not sure what I was expecting. I liked this one so much that I bought a bottle at Binny’s for Mrs. Satellite Engineer to experiment with.

G-LO: Geez, Tweety, my memory ain’t so good with regards to the whisky. I think I scored a 50/100 which if my long-term memory serves me well would equate to an F on the high school grading scale. Not good, but at least I got the Gin bit right, though I could swear I tried their Barrel Aged Gin in addition to that delicious Cranberry Gin.

My memory may suck, but Koval’s spirits most definitely do not. While I generally prefer a whisky with some bite, I can also appreciate a subtler and more easy drinking spirit as well. All four of the whiskies we tried were really interesting and very easy drinking, even the cask strength Bourbon which I would have never guessed was 55% ABV. That was delicious as-is and needed no water to enjoy. The Rye was also really tasty and definitely different from other Rye whisky that I’ve had. It was very fruity with much less bitey spice. It was closer to the Catoctin Creek Rye that we tried at Jewbilee Chicago the night before which was also really mellow and easy drinking.

As far as that Cranberry Gin goes, if it wasn’t for the fact that I wanted to avoid the whole checked luggage thing for the flight home, I too would have bought a bottle. Such a fun and versatile spirit! It was lightly sweet, lightly tart with a mild pucker, and had just enough Gin flavor to get the wheels turning with regards to cocktailing with it. I enjoyed it on it’s own and could see it being used in a variety of beverages, i.e. something as simple as a highball with sparkling water and a wedge of lemon, a holiday friendly punch, or maybe even a cranberry martini. I’m guessing Mrs. Satellite Engineer will have mucho mucho fun with this elixir!

AK: Koval really has an interesting lineup. We didn’t even get into all the Rye based liqueurs they have. I’m sure those are packed with flavor. And very prettily bottled. It seems as if they are doing some backroom experimentations with barrels from the local breweries, coffee-mongers, and a cider maker. Love the quest for the wild and wacky!

G-LO: And if anyone knows from wild and wacky, it’s YOU, Mi Amigo! Speaking of their Rye based liqueurs, LimpD and I reviewed their Ginger Liqueur many moons ago. It was really really nice with a great balance of sugary sweetness and tingly ginger. If your curiosity has been piqued, you can read all about it by clicking these words. How’s THAT for a shameless plug?

In case you couldn’t tell, I really enjoyed our time at Koval, and Abby and Mitch’s enthusiasm was downright infectious! Those Kids know their stuff and they were a joy to spend time with. And now that I have a greater appreciation for what they’re doing at Koval, I will definitely keep their spirits on my watch list.

Any final thoughts?

AK:  I agree wholeheartedly! Our hosts treated us with true Midwest hospitality and flavor. And flavor is what really makes Koval stand out to me. Their range really stretches the flavor spectrum and even gets into the weird and wacky which is right up our alley. Tie all that up with their 100% organic bow, and you really have something special.

G-LO: Well said! We most definitely like our packages to be both pretty AND flavorful. Koval’s offerings are most definitely all that. And so much more!

The WCO (aka @AaronMKrouse) + G-LO Get a Private Tour of Chicago's @kovaldistillery. #Whisky #Chicago G-LO: We sure did pack a lot in during our short trip to Chicago. That “Maximize your time!” mantra of yours works…

[thewhiskyphiles]

Koval Rye ~ 40% (Koval)

#Whisky Review: Koval Rye from @KovalDistillery

Whisky Review: Koval Rye Category: Illinois Rye Whiskey Origin: Koval distillery Bottling: Koval ABV: 40% Cost: £39.95 from Master of Malt

What they say:

Only the “heart cut” of the distillate, no “heads” or “tails.” Aged in new American oak from Minnesota. Grains sourced from a local organic farmer collective in the Midwest.

“This is no ordinary rye, because it doesn’t come from an ordinary…

[k-e-n-bearington]

Honorary hipster 🥃 (at KOVAL Distillery) https://www.instagram.com/p/CkmDkrPOe0dyUR4pAbCiJxGmj00HBsumP0wscc0/?igshid=NGJjMDIxMWI=

[poemswhileyouwait]

“Hot Dog!” by Eric Plattner & Kathleen Rooney -- Koval Distillery, 6.2.22

[estelabristow2-blog]

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[shibasommelier]

Koval Single Barrel Wheat Whiskey

Ooh.. the humans at Koval Distillery in Chi-town, my town (Chicago) make some lovely stuff, including this wheat whiskey. Banana, caramel, brown butter, and deeply browned apples on the nose. Warming notes of toasted nuts, caramel, and cooked bananas on the palate with loads of brown butter on the finish. Warm, but smooth and creamy. Try it neat!

40% abv

[jerroddeschamps-blog]

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Very hot night life hubs these days feature the '70s- themed bar Good Times at Davey Wayne's in Hollywood and also artisanal-cocktail-rich The Edison, located in downtown's past power source. Each year, 3 million individuals go to Mount Rushmore in Rapid Urban Area.In 2013, a record 169 folks perished reconsidering the street, and also the area is actually on track to climax once more. They are likewise focusing on Flat Landers Whiskey, Bodices, Mixes and also Whiskey Wheat Or Grain Whiskey, Kissing Cousins Scotch, Ravens Rye, Final Feather Rye, Twelve O'clock At Night Rye, Certainly Not a Master Rye and also Cedartucky White Super.E. Wright & C. Wallace Distilleries, Hillsville, VA. This whiskey prepares to generate Boar Creek Scotch. Listing Whiskey, Fort Myers, FL. This whiskey prepares to make List Whiskey and also scotch under the Mr. Tom's Spirits label as well as Independence Scotch Whiskey.They are actually mostly a Scotch bottler yet have actually bottled a Paradise Mountain Bourbon, a Catoctin Creek Rye, MGP whiskeys, a mixture of bourbon as well as rye from Higher West, a Few Spirits rye, a Koval whiskey as well as a singular malt coming from Westland Whiskey.