#its the tobacco rum and bourbon notes | Explore Tumblr Posts and Blogs

angrybabylawyer · 4 years

Text

Lawblr Themed Beers

So talking about Benevolent Overlord got me thinking about beers that give me Lawblr vibes. Also, I’m avoiding case write ups. Here is my list. These were chosen based on name/description. I hope y’all find these as entertaining as I did. Enjoy. PLEASE tell me what y’all are drinking in these terrible times slash what beers give you lawblr vibes.

ABANDON ALL HOPE - 13.9% Barrel-Aged Imperial Stout

Artwork by R. Land

Abandon All Hope is an overwhelming bourbon barrel-aged imperial stout. Rich notes of chocolate and oak on a pillowy blanket of vanilla come from a year spent in Woodford Reserve Double Oaked, Heaven Hill 10 year, and Jack Daniels Single Barrel Select barrels and aging on fresh vanilla beans. At once overpowering you and lulling you to dreams of a distant past you can’t quite remember in a world teeming with noise and flesh, abandon all hope ye who enter here. Orpheus Brewing

YE WHO ENTER HERE RESERVE - 12.5% Barrel-Aged Imperial Stout

Artwork by R. Land

Menacing in stature, Ye Who Enter Here is aged for 30 months in a single Heaven Hill bourbon barrel with Madagascar vanilla beans, Narino and Ixlama coffee beans, ghost peppers, and guajillo and Puya chiles. At once overpowering you and lulling you to dreams of a distant past you can’t quite remember in a world teeming with noise and flesh, abandon all hope ye who enter here. Orpheus Brewing

THE 12TH LABOR - 13.9% Barrel-Aged Imperial Stout

Artwork by David Hale

Menacing in stature, The 12th Labor is a huge Bourbon Barrel-aged Imperial Stout with intensely layered flavors of dark chocolate, coffee, dark fruit, and wood. You’ll be lulled to dreams of a distant past you can’t quite remember in a world teeming with noise and flesh. With each sip, The 12th Labor is a struggle at the edge of darkness. Orpheus Brewing

Benevolent Overlord - 12.2% Coffee Hazelnut Imperial Stout

We welcome our Benevolent Overlord with this double mash American Imperial Stout. Loaded with coffee and hazelnuts, complemented by flavors of milk chocolate and vanilla. At 12.2% ABV, this boozy beer will impress the most discerning rulers. Monday Night Brewing

PAIRINGS - Pizza, pork shoulder, crème brûlée

Last Will & Testament - 12% Bourbon Barrel Aged English Old Ale

Last Will And Testament is a straightforward, adjunct-free English old ale that has been aging away in bourbon barrels for fourteen months. With Maris Otter as a backbone and plenty of dark malts, this boozy 12% ABV ale has notes of caramel, raisin, and tobacco. This unapologetic liquid pulls delightful notes of vanilla and oak from the barrels, combined with the slow-sipping qualities of a fine port. Monday Night Brewing

PAIRINGS - Roast beef, pumpkin pie, double Gloucester cheese

Tears Of My Enemies - 9.3% Aged Imperial Milk Stout

There is nothing more sumptuous than the misfortune of your enemies. That dark, smoky taste of revenge takes over as it hits your lips, marching upon your tongue like an army towards certain victory. In addition to the smoke and locally-roasted Batdorf & Bronson coffee on the nose. This small batch beer was released in four different versions (one not pictured). 1) aged in rum barrels; 2) aged in brandy barrels; 3) aged in bourbon barrels; and 4) aged for several months in maple cognac barrels. This beer is roasty, chocolately, and, like the tears of your enemies, the most delicious thing you’ve ever tasted. Monday Night Brewing

PAIRINGS - Chocolate, porterhouse steaks, victory

Situational Ethics - 13.8% Aged Imperial Stout

The Situational Ethics series comes to an end this year with three dessert-inspired imperial stouts. One variant is our take on s’mores. Maple scotch barrels bring in smoky flavor while Ghirardelli milk chocolate, Ugandan and Madagascar vanilla beans, graham crackers, marshmallows, cinnamon and coffee transforms this stout into your favorite gooey, campfire treat. One is a tribute to Rocky Road ice cream—melding rye barrels, toasted macadamia nuts, hazelnuts and almonds, Madagascar vanilla beans, and Ghirardelli milk chocolate to mimic the chocolatey nuttiness of this classic ice cream. And the third bottle is an ode to vanilla affogato. With a combination of toasted coconut, Batdorf & Bronson coffee, espresso beans, and Ugandan vanilla beans, we’re able to recreate the beautiful contrast of bold espresso and sweet vanilla ice cream. Best enjoyed on its own or poured over coconut ice cream. Monday Night Brewing

PAIRINGS - Friends, family and great conversation

Note: all of these are local (to me). When the pandemic hit I made the conscious decision to start buying my beer at the breweries around me since that way they got 100% of my monies. Also, the breweries here did legit drive throughs. I order and pay online and drive to the brewery. I show the masked person at the tent my confirmation number, they load my trunk and I drive away. It’s awesome and socially distant.

#beers #real lawblr #what are you drinking?

2 notes · View notes

ellocentipede · 5 years

Text

Arcana Craves Strawberries Reviews!

Arcana Craves’ Strawberries Crave Collection has been a favorite of mine since its debut. The collection is currently available again on the Arcana Craves site (link at the bottom of this post). Arcana’s strawberry note works best for my skin chemistry of all of the perfume houses--it tends to be more on the realistic side and less plasticky than others that I have tried, although I know that strawberry is one of those notes that varies wildly. The four blends that I’m reviewing are my very favorites of the Strawberries Crave line (though there are a few others that are on my list to try!), and are truthfully up there among my favorites in my entire collection. <3

Strawberries Crave Helios

Scent description: Strawberry jam with juicy blackberries, lemonade, limeade, and pure white amber.

In the bottle, this smells like the freshest, tartest, true lemonade with a liberal dousing of sugar. On skin it is the same! It’s a fresh-squeezed lemonade with a squeeze of lime and sticky sweet strawberry jam on the rim. This is a mouth-watering blend, and a must have in my collection as lemonade is one of my favorite things in life. It’s a great citrus scent--happy and uplifting. It retains its juicy tartness throughout wear and is an excellent blend for summer.

Strawberries Crave Lucy

Scent description: Arcana Wildcraft's Surfers on Acid blend (sweet coconut milk, pineapple, and absinthe) with pink strawberry.

The absinthe is in this blend nearly scared me off, but I’m glad that I tried it anyhow, because it’s one of my favorite scents. This is an excellent pina colada blend that has me dreaming of lounging on a warm beach in the summertime. The pineapple smells very realistic, and the coconut milk is sweet, creamy, and gentle--not overbearing. I don’t specifically smell the strawberry, but I think that it is pepping up the tart fruitiness of the pineapple. I smell a hint of something herbal and green, which must be the absinthe. It’s like a sprig of mint bobbing gently in the pina colada.

Strawberries Crave Summer

Scent description: Tropical blossoms of tiare, tuberose petals, star jasmine, and neroli over melty pistachio and strawberry sherbets.

It’s no secret that I love a good tropical floral blend, and this is one of the prettiest ones out there! This blend is true to its beautifully written description--sweet, waxy tropical petals (realistic and dreamy, not screechy or high-pitched at all) float on a delicious pistachio sherbet with a hint of ripe, red strawberries. This is one of my very favorite blends that is perfect for any occasion--it’s a pretty and effortless floral scent, made unique with the addition of the pistachio and strawberry.

Strawberries Crave Waterfalls

Scent description: Rain, woodland strawberries, fresh water, petitgrain, osmanthus, clover, and smooth amber.

This blend is another stunner! Arcana’s legendary rain and water notes shine here--warm, fresh, beautiful, and atmospheric. The strawberries are of the small and flavorful variety. The petitgrain and clover add a touch of sharp greenness that enhances the atmospheric nature of this blend. It’s sweet and natural--like eating small, pink-red strawberries by a waterfall deep in the woods. So gorgeous.

Strawberries Crave Rococo

Scent description: Tiny strawberries with Madagascar vanilla, Tahitian vanilla, apricot, white musk, and skin musk.

Strawberries Crave Rococo is a pile of tiny, glossy pink strawberries on a fluffy vanilla cake in a dressing room in Versailles. The skin musk is glowing and clean, and with time fades into the background, leaving behind a glowing warmth. This is a wonderful blend that would be equally fitting at a fancy party or picnic outdoors. It's one of my favorites from this collection!

Strawberries Crave Vanilla

Scent description: Strawberries ripened on the vine, Tahitian vanilla bean, the warmth of the sun, and a hint of sugared patchouli.

Oh--this is a lovely ripened strawberry patch in the sun! Green, peppery, sun-warmed vines (I think the warm patchouli is giving the sunny aura!) and squishy, ripe, red strawberries! This is an expertly blended scent that conjures a distinct image of strawberry patch in the summer.

Strawberries Crave Nyx

Scent description: Drunken honey, lavender-laced mallow, soft amber, night musk, and hints of strawberry and nectarine.

This is lovely! Lovely, light honey marshmallows dotted with fragrant lavender buds, slices of firm nectarine, and just a weee fruity hint of strawberry. At first this actually reminds me a bit of Fille de Joie, but with more honey. This is soporific and soothing--I love it!

Strawberries Crave Indulgence

Scent description: French vanilla, white amber, sugared vanilla beans, caramel, lady finger cookies, opium, strawberry creme, and the faintest whiff of tobacco.

Om nom nom. This one smells like sweet caramels and strawberry liqueur on fluffy angel food cake! I think the tobacco (which is ultra light--like the smooth, sweet blond style) is giving the air of "liqueur" here. This truly is indulgent--sugary and rich and fancy! This has a Victorian gourmand feel.

Strawberries Crave Kink

Scent description: Worn leather, black coconut, black musk, skin musk, and wild strawberry.

Oh wow--I like this one a whole lot more than I thought I would! Smooth, soft leather, sweet honeyed coconut, and hints of pink strawberry make up this blend. I love Julia's coconut blends, and this one is a winner! It's a goth coconut delight. I can tell that there's some black musk here lending some dark moodiness, but it's not overwhelming and sharp (as it can usually be for me). Honestly, this is a surprisingly delightful blend, and fans of leather and coconut should give it a try!

Strawberries Crave Baby Goats

Scent description: A frisky, frolicsome mix of bright red raspberries and juicy pink strawberries is sprinkled with sparkling cane sugar crystals and drizzled in vanilla-infused rum. In the background, hints of sweet tuberose petals are entwined in an abundance of soft, musky goat fur.

Ripe, jammy strawberries and raspberries and sweet, tropical tuberose on a cuddly warm background of a gentle fur. It's like a happy day in the sun. With wear the snuggly fur becomes more prominent. I prefer this stage of wear because it's more soothing and snuggly.

Strawberries Crave Botanicus

Scent description: Fresh strawberry, guava, galbanum, basil, green hemp, bayberry, and ruby grapefruit.

In the bottle, I was nearly overwhelmed by the strong scent of basil, but on skin this is a botanical delight! The basil is green and peppery like sun-warmed vines, and blends beautifully with the grapefruit to create a fresh and zesty blend. With time, I get some jammy strawberry-guava, it's sweet and tart and pink and lovely. This is a gorgeous subtopical garden, and I would love to have it in beverage form!

Strawberries Crave Sunlit Paths

Scent description: The happy scent of day-hiking through the dappled sunlight of a coniferous thicket of trees. Sugary red strawberries with Arcana Wildcraft's Her Forest (layers of velvety forest mosses and soft green lichens with wild-harvested Northern fir tips, Bourbon vetiver, black oudh, and a hint of forest floor).

This scent is reviewed in the Daydream Collection post, but I'm including here as well! Her Forest (from the Deer Goddess collection) is a complex, beautiful, and realistic calming forest scent. Combining this scent with strawberry was a stroke of genius--they blend so incredibly harmoniously. This fragrance is much more than strawberry + Her Forest--it has become a magnificent fragrance of its own. This is a happier, more carefree version of the solemn and peaceful Her Forest. It truly does smell sunlit--like walking along a well-worn sun-dappled path in a beautiful old deciduous forest, fingers stained and juicy from perfect, ripe strawberries. Strawberries Crave Sunlit Paths is bottled happiness.

Arcana Craves’ beautiful perfumes may be perused and purchased at https://arcanacraves.com/

#perfumeoil #indieperfume #artisanperfume #strawberries #naturalskincare

8 notes · View notes

chadwick211 · 2 years

Text

This National Rum Day, Give the Best Rum Gifts from Sendgifts

We are just a few days away from National Rum Day. A holiday dedicated to the production of distilled alcoholic beverages from sugarcane waste.

In the United States, rum is the third most popular spirit. Rum is made from fermented and distilled sugar cane juice or molasses. Rum gives you a sense of being transported to the Caribbean, where most of the world's rum is produced. If you think of rum, you probably picture palm trees, blue skies, and hammocks swinging in the breeze.

It's easy, convenient, and fun to buy rum online at Sendgifts, whether it's for yourself or for a rum gift.

The following ideas are sure to surprise your friend or loved one with their best rum gifts. Give a year's worth of fun to your Rum lover!

Old Monk Supreme Xxx Rum 750ml

Old Monk Supreme XXX Rum is a dark rum produced by Mohan Meakin Limited in Ghaziabad, Uttar Pradesh, India, tracing its history back to the late 1820s. It is a molasses distilled rum, blended and aged for a minimum of 7 years, which makes it an oldtimer even by hors d'age standards. Its grade of quality and the taste experience is unmatched by any other Old Monk variety. Old Monk Supreme has a deep dark brown color with distinctive and delicate aromas. The taste offers soft, Christmas cakes, oranges, and chocolate. It has bottled at 40% alcohol by volume. Enjoy!

Product Description

Brand: Old Monk

Alcohol type: Rum

Country: India

Alcohol content: 40 Percent by Volume

Size: 750 ml

Tasting Notes:

Nose: Dark brown sugar and maple as well as rich baking spices (vanilla, some spicy cinnamon and cloves, and a bit of pungent nutmeg).

Palate: Molasses flavors dominate with dry peppery wood spices adding additional character. These wood spices carry elements of cinnamon, clove, dry tobacco, and hot black pepper. Dark brown sugar follows mixed with baking spices and vanilla, as well as strong cocoa flavors, cola, and black tea.

Finish: Hints of licorice and the lightly bitter flavor of walnuts followed by a nice glow of woodspice and cinnamon.

Rhum Barbancourt 15 Years Old Estate Reserve Rum Haiti 750ml

Haiti's finest rum! The Barbancourt family used to keep this spectacular rum for themselves, but fortunately for us and for other rum connoisseurs they began releasing small quantities in the 1960s. Aged for 15 years, this sipping rum enchants with a full, rich palate brimming with pear and citrus flavors, warming spices and a little peppery kick.

Rhum Barbancourt 15 years old is a Rhum Agricole distilled in Haiti from pure sugar cane juice. Fully benefiting from its terroir and the traditional Haitian farming, it gathers all the flavors of the local cane. Aged 15 years, in Limousin oak then ex-Bourbon oak, Rhum Barbancourt also gets the best of oaky aromas, thus offering a unique taste experience. Perfumed with beautifully soft scents of caramelized brown sugar, this spirit also has a body that allows its flavors to spread slowly and elegantly over the palate. With a long finish that begins sweet and ends with the recurrence of citrus and spice accents, this spirit is ideal for sipping. Loyal to its Haitian roots and Creole culture, Rhum Barbancourt 15 years comes in a gift box featuring Haitian art. 86 proof.

Carrying soft scents of caramelized brown sugar, this spirit also has a body that allows its flavors to spread slowly and elegantly over the palate. With a long finish that begins sweet and ends with the recurrence of citrus and spice accents, this spirit is ideal for sipping.

Loyal to its Haitian roots and Creole culture, Rhum Barbancourt 15-Year-Old comes in a gift box featuring Haitian art.

Product Details

Age: 15

Type: Spirits

Subtype: Rum

Country: Haiti

Bottle Size: 750ml

Alcohol Content: 43%

Tasting Notes:

Nose: Roasted almonds and candied citrus fruit.

Palate: Baked pears, cinnamon, butterscotch, and lime zest.

Finish: Smooth, smoother, smoothest with trailing spices and honey.

Plantation Xo Rum Barbados 20Th Anniversary 750ml

To honor Alexandre Gabriel’s 20th anniversary as Master Blender, we created Plantation XO 20th Anniversary using a blend of quintessential extra-old rums from Barbados.

Over a decade later, we are still very proud of this rum as it continues to receive praises and top awards.

Barbados is considered the birth place of rum by the greatest rum specialists. Today, Barbados produces one of the most aromatic rums in the Caribbean. Plantation 20th Anniversary Rum is a blend of several very old rums of Barbados. First, aged in Bourbon casks in the tropics for many years, then transported to small French oak casks by our cellar master and aged in the cool cellars of Chateau de Bonbonnet, in the French region of Charente. This double aging process brings an incomparable smoothness and fullness to this rum. The intense flavors of vanilla, ripe banana, sugar cane, and roasted coconut are very present and this taste remains for a remarkable length of time.

Product Description

Brand: Plantation

Alcohol type: Dark

Flavor: Coconut, Orange, Banana

Alcohol Content: 40 Percent by Volume

Liquid volume: 700 Milliliters

Tasting Notes

Nose: Hints of spicy oak on the nose, with guava, a little desiccated coconut and dried banana. Buttery.

Palate: Spiced, creamy palate entry, with sweet vanilla notes and caramel. Oaky spices.

Finish: Caramel, Toasted oak.

Seco Herrerano Rum 750ml

Rum Seco Herrerano, recognized as the national spirit of Panama, is proudly produced by Varela Hermanos, S.A. Distilled from 100% sugar cane juice through a four-column process and then charcoal filtered, it results in a distinctly smooth, neutral spirit.

In the production process of Seco Herrerano Varela Hermanos utilizes sugarcane that has been grown in the Pese Valley in the Republic of Panama, a location that counts with the optimal climatic conditions for the cultivation of sugarcane, that after reaching complete ripeness is processed until an exquisite juice is obtained, which is fermented by the action of specific yeasts selected to produce an excellent quality alcohol that is extra neutral.

It is a clear liquor that is sold at eighty proof Seco Herrerano is the most popular brand of Seco, brewed by the same family who invented Seco in Panama in 1908. In Panama, seco is often sold packaged together with a mixer.

Product Description

Producer: Varela

Country: Panama

Type: Spirits

Subtype: Rum

Size: 750ml

Tasting Notes:

Rather neutral aromas of powdered milk, banana bread, and coconut with a soft, off-dry medium body and a very clean, vanilla cream and powdered sugar accented finish. A great, highly refined aguardiente that tastes like a very fine white rum.

#buying rum online #Rum Gifts #sending a rum gift #Rum gift ideas #alcoholic beverage #most popular spirit in the United States #delicious liquor gifts #sendgifts #online liquor store #Alcoholic beverages #alcohol gift delivery #alcohol online shop #fastest alcohol online delivery in USA #alcohol online delivery in USA #alcohol delivery services in Canada #online liquor delivery service #online alcohol delivery service

0 notes

olko71 · 4 years

Text

New Post has been published on All about business online

New Post has been published on http://yaroreviews.info/2021/03/u-s-eu-suspend-tariffs-imposed-in-boeing-airbus-dispute

U.S., EU Suspend Tariffs Imposed in Boeing-Airbus Dispute

The U.S. and the European Union agreed Friday to suspend tariffs on wine, luggage, produce and other goods related to a longstanding dispute over government subsidies to Boeing Co. and Airbus SE, in a sign of easing trade tensions.

The four-month suspension followed a conversation between President Biden and European Commission President Ursula von der Leyen, who both said the tariff cease-fire was a chance to improve strained bilateral ties.

The decision results in the temporary removal of tariffs imposed on products worth $11.5 billion, including levies of 25% the U.S. imposed on $7.5 billion in imported European products, including wine, whiskey and food items like cheese and olives, as well as aircraft.

In exchange, the EU will lift duties on $4 billion U.S. products including jetliners, wine, suitcases and produce including nuts and cherries. It will also remove tariffs on U.S.-made rum, brandy and vodka, but not on American bourbon and other whiskeys targeted in a separate trade dispute.

The White House said that Mr. Biden underscored to Ms. von der Leyen his commitment to “repair and revitalize the U.S.-EU partnership.”

“Noting our shared values and the world’s largest trade and investment relationship, the leaders agreed to suspend the tariffs related to the World Trade Organization (WTO) Aircraft disputes for four months and to work toward resolving these long running disputes at the WTO,” the White House said.

Ms. von der Leyen hailed the decision as a fresh start for the trans-Atlantic relationship.

“This is excellent news for businesses and industries on both sides of the Atlantic, and a very positive signal for our economic cooperation in the years to come,” she said in a statement.

U.S. lawmakers and groups representing beverage importers and restaurants have urged the Biden administration to lift the retaliatory tariffs in recent weeks, saying they were hurting the hospitality industry at a time when its businesses are struggling amid the pandemic.

Newsletter Sign-up

The 10-Point.

A personal, guided tour to the best scoops and stories every day in The Wall Street Journal.

“Lifting this tariff burden will support the recovery of restaurants, bars and small craft distilleries across that country that were forced to shut down their businesses during the pandemic,” the Distilled Spirits Council of the United States said Friday.

The group hailed the agreement as a positive development even though EU levies will remain on American whiskey, Harley-Davidson motorcycles and other goods that were imposed to retaliate against imported steel and aluminum levies imposed by the Trump administration. Those U.S. tariffs also remain in place.

The suspension of the aircraft-related tariffs reflects easing of trade tensions between Washington and its trading partners following the aggressive trade policies of former President Donald Trump, who contended that global trading partners had long been taking advantage of the U.S.

Mr. Biden has said he wants to work closely with allies, and his nominee for U.S. Trade Representative, Katherine Tai, said during her confirmation hearing last week she was eager to resolve the aircraft dispute.

The U.S.-EU announcement came a day after the U.S. and the U.K. unveiled a similar agreement, in which both countries suspended retaliatory tariffs in the aircraft dispute for four months. The decision has resulted in the removal of U.S. tariffs on Scotch, cheese and other products from the U.K.

In a statement, Airbus welcomed the decision and said it supports “all necessary actions to create a level-playing field and continue to support a negotiated settlement of this longstanding dispute in order to avoid lose-lose tariffs.”

Boeing said in a statement that it welcomed the suspension, and that it hoped for “productive negotiations to finally resolve this dispute and bring a level playing field to this industry.”

As the coronavirus pandemic rocks the aviation industry, two industry giants are fighting to protect their legacies. WSJ’s Jaden Urbi explains what Boeing and Airbus are doing to survive this unprecedented crisis – and how it could reshape the future of aviation. Photo Composite: George Downs (Originally published May 11, 2021)

The Airbus-Boeing dispute started in 2004 when the U.S. filed a complaint with WTO, claiming the EU’s subsidies for Airbus put Boeing at disadvantage. Under the Trump administration, the dispute turned into a tariff fight that snared food and beverage industries unrelated to aircraft manufacturing. Washington imposed tariffs on $7.5 billion worth of European wine and food items in late 2019.

The EU hit back with levies on U.S. whiskey, nuts and tobacco valued around $4.5 billion. The U.S. stepped up the sanctions on Dec. 31 with additional tariffs, placing virtually all wine imports from France and Germany under its 25% tariff.

In the aircraft manufacturing industry, jetliner deliveries are well below their pre-pandemic levels as the drop in travel demand led cash-strapped airlines to defer or cancel orders. However, some customers have said the tariffs—and who pays them—remain a constraint on the number of deliveries.

“It has to get resolved. There are no winners out of this,” Aengus Kelly, chief executive of AerCap Holdings NV, one oif the world’s biggest aircraft leasing companies, said at an investor event last week.

Delta Air Lines Inc. expanding Airbus fleet made it among the U.S. carriers most affected by the EU action, while Ryanair Holdings PLC’s Boeing 737 MAX delivery schedule made it the most exposed European airline this year. Carriers haven’t disclosed whether they or the manufacturer paid the tariffs.

Delta and JetBlue Airways Corp. each received three Airbus jets last month, which would have been subject to the EU tariffs. Boeing reports final February deliveries next week, with only a single 737 MAX delivery to TUI AG so far disclosed among European customers.

Write to Yuka Hayashi at [email protected], Laurence Norman at [email protected] and Doug Cameron at [email protected]

#PAID

0 notes

blackphoenixalchemylab · 7 years

Text

The Weenies Are In!

vimeo

Halloween starts early at the lab, and we’re excited to present the Halloween 2017 update! It’s here! The cornerstone of this year's collection is a spirited tribute to Edgar Allan Poe's "The Tell-Tale Heart," featuring numerous heart-stopping illustrations by Drew Rausch (as previewed above).

But wait! There are more collections within the Collection: Pile of Leaves, Pumpkin Spice Whatever (It will never die!), Samhainophobia (be very afraid), and, of course, the season’s stirring Single Notes.

The 2017 Weenies, all limited editions, are all ready and waiting for you online. If you’d like to catch a whiff of the whole set—and a whole lot more—come smell us at New York Comic Con, October 5 through 8. Or send your fairy to Comic Con on a Weenie-gathering mission.

NOW, HERE’S EVERYTHING!

ALL SOULS

A day of remembrance and intercession. Without the prayers and sacrifices of their families and loved ones, the faithful departed may not be cleansed of their venal sins, and thereby cannot attain beatific vision. On November 2nd, prayers are sung and offerings are made to aid lost souls in transcending purgatory. An incense blend that invokes the higher qualities of mercy and compassion, mingled with the soft, sugared currant scent of offertory soul cakes.

THE APPARITION

When by thy scorne, O murdresse, I am dead,And that thou thinkst thee freeFrom all solicitation from mee,Then shall my ghost come to thy bed,And thee, fain'd vestall, in worse armes shall see;Then thy sicke taper will begin to winke,And he,whose thou art then, being tyr'd before,Will, if thou stirre, or pinch to wake him, thinkeThou call'st for more,And in false sleepe will from thee shrinke,And then poore Aspen wretch, neglected thouBath'd in a cold quicksilver swear wilt lyeA veryer ghost than I;What I will say, I will not tell thee now,Lest that preserve thee; and since my love is spent,I'had rather thou shouldst painfully repent,Than by my threatenings rest still innocent.

Quicksilver-cold and heartless: white sandalwood, immortelle, zdravetz, and oudh.

APPLE BUTTER RUM

Spiced rum with cinnamon, apple butter, nutmeg, and thick vanilla cream.

CARDAMOM CREAM PUMPKIN CAKE

Thick lumps of pumpkin cake with cardamom-cream frosting and a dusting of cinnamon.

CHOCOLATE BLOOD

A sideways ode to Hitchcock’s Psycho, by way of Bosco Chocolate Syrup.

CINNAMON CHAI CUPCAKE

A cozy accompaniment on chilly autumn nights.

DAY OF THE SKULLS

In Bolivia, many people hold to the tradition of keeping the skulls of their ancestors with them in their homes, caring for their remains. It is believed that each person has seven souls, and one of those souls stays with the skull after death, enabling a spirit to grant protection and prophetic dreams to their descendants, and to bless their families with good health and prosperity.

The Bolivian Fiesta de las Natitas, or Dia de los Natitas, is a day of honor for these ancestors. Their skulls are dressed with fragrant blossoms, and offerings of cocoa leaves, alcohol, and cigarettes are made.

White sandalwood, beeswax, and frankincense crowned by hydrangea, rose, and kantuta blossoms, dressed with tobacco, cocoa leaves and flowers from the sacred Cactus of the Four Winds.

DIRGE

We do lie beneath the grass In the moonlight, in the shade Of the yew-tree. They that pass Hear us not. We are afraid They would envy our delight, In our graves by glow-worm night. Come follow us, and smile as we; We sail to the rock in the ancient waves, Where the snow falls by thousands into the sea, And the drown’d and the shipwreck’d have happy graves.- Thomas Lovell Beddoes

Yew berries and cypress boughs, ropes of kelp and sea spray.

FEEDING THE DEAD

A barrel of beer, a pyramid of cakes, and three sticks of incense.

HALLOW-E’EN, 1914

"Why do you wait at your door, woman,Alone in the night?”“I am waiting for one who will come, stranger,To show him a light.He will see me afar on the roadAnd be glad at the sight.” “Have you no fear in your heart, woman,To stand there alone?There is comfort for you and kindly contentBeside the hearthstone.”But she answered, “No rest can I haveTill I welcome my own.”“Is it far he must travel to-night,This man of your heart?”“Strange lands that I know not and pitiless seasHave kept us apart,And he travels this night to his homeWithout guide, without chart.” “And has he companions to cheer him?”“Aye, many,” she said.“The candles are lighted, the hearthstones are swept,The fires glow red.We shall welcome them out of the night—Our home-coming dead.”- Winifred M. Letts

A welcome for the home-coming dead: an incense of dried ivy and maple leaf with honeyed fig, black cypress, and grave dirt.

HAUNTED SEAS

A gleaming glassy ocean Under a sky of grey;A tide that dreams of motion, Or moves, as the dead may;A bird that dips and wavers Over lone waters round,Then with a cry that quavers Is gone—a spectral sound. The brown sad sea-weed drifting Far from the land, and lost;The faint warm fog unlifting, The derelict long tossed,But now at rest—though haunted By the death-scenting shark,Whose prey no more undaunted Slips from it, spent and stark.

- Cale Young Rice

Seaspray and flecks of foam welling with opoponax and labdanum’s sepulchral moans.

IN A WHISPERING GALLERY

That whisper takes the voiceOf a Spirit, speaking to me,Close, but invisible,And throws me under a spellAt the kindling vision it brings;And for a moment I rejoice,And believe in transcendent thingsThat would make of this muddy earthA spot for the splendid birthOf everlasting lives,Whereto no night arrives;And this gaunt gray galleryA tabernacle of worthOn this drab-aired afternoon,When you can barely seeAcross its hazed lacuneIf opposite aught there beOf fleshed humanityWherewith I may commune;Or if the voice so nearBe a soul’s voice floating here.- Thomas Hardy

Marbled white iris, white tobacco flower, Italian bergamot, white leather, and Mysore sandalwood.

LA CALAVERA CATRINA

The Lady of the Graveyard! Autumn leaves, wild roses, bourbon vanilla, dry chamomile, and a bouquet of bright chrysanthemums and Mexican marigolds.

OCTOBER

Ay, thou art welcome, heaven's delicious breath!

When woods begin to wear the crimson leaf,

And suns grow meek, and the meek suns grow brief

And the year smiles as it draws near its death.

Wind of the sunny south! oh, still delay

In the gay woods and in the golden air,

Like to a good old age released from care,

Journeying, in long serenity, away.

In such a bright, late quiet, would that I

Might wear out life like thee, 'mid bowers and brooks

And dearer yet, the sunshine of kind looks,

And music of kind voices ever nigh;

And when my last sand twinkled in the glass,

Pass silently from men, as thou dost pass.

Dry, cold autumn wind. A rustle of red leaves, a touch of smoke and sap in the air.

PUMPKIN BROWNIES

Swirled with caramel and topped with sour cream frosting.

PUMPKIN CHYPRE

A gleaming auburn chypre shot through with streaks of pumpkin.

PUMPKIN SUGAR 2017

Crystallized glittering shards of lightly spiced pumpkin sugar.

SAMHAIN 2017

Truly the scent of autumn itself -- damp woods, fir needle, and black patchouli with the gentlest touches of warm pumpkin, clove, nutmeg, allspice, sweet red apple and mullein.

SEPTEMBER MIDNIGHT 2017

Lyric night of the lingering Indian Summer,

Shadowy fields that are scentless but full of singing,

Never a bird, but the passionless chant of insects,

Ceaseless, insistent.

The grasshopper's horn, and far-off, high in the maples,

The wheel of a locust leisurely grinding the silence

Under a moon waning and worn, broken,

Tired with summer.

Let me remember you, voices of little insects,

Weeds in the moonlight, fields that are tangled with asters,

Let me remember, soon will the winter be on us,

Snow-hushed and heavy.

Over my soul murmur your mute benediction,

While I gaze, O fields that rest after harvest,

As those who part look long in the eyes they lean to,

Lest they forget them.

- Sara Teasdale

A myrrh-darkened amber chypre sweetened by newly-ripened black pomegranate.

SUGAR SKULL 2017

Vibrant with the joy and sweetness of life in death! A blend of five sugars, lightly dusted with candied fruits.

THE WITCH BRIDE 2017

A fair witch crept to a young man's side,

And he kiss'd her and took her for his bride.

But a Shape came in at the dead of night,

And fill'd the room with snowy light.

And he saw how in his arms there lay

A thing more frightful than mouth may say.

And he rose in haste, and follow'd the Shape

Till morning crown'd an eastern cape.

And he girded himself, and follow'd still

When sunset sainted the western hill.

But, mocking and thwarting, clung to his side,

Weary day!-the foul Witch-Bride.

(Aw, c'mon, Allingham. Foul is a pretty strong choice of words, dontcha think?)

Pale and lovely, with eyes belladonna-wide: hemlock blossoms and ghostly nightshade veiled by wisteria, white frankincense, black amber, and narcissus resin.

++ HALLOWEEN 2017: PILE OF LEAVES

Every leaf tells a story.

DEAD LEAVES AND SQUISHED CANDY CORN

DEAD LEAVES, HEMP, MOSSY SOIL, FRANKINCENSE AND OUDH

DEAD LEAVES, TUSCAN LEATHER, WHITE AMBER, AND MIMOSA BLOSSOM

DEAD LEAVES, PINEAPPLE, PATCHOULI, AND VETIVER

DEAD LEAVES, LEMON VERBENA, AND CEDAR

DEAD LEAVES, BOURBON, BLACK CHERRY, AND AN ORANGE TWIST

DEAD LEAVES, BLACK PLUM, BITTER CLOVE, AND OUDH

DEAD LEAVES AND PINK PEPPERCORN

DEAD LEAVES, VIOLET CANDY, AND SUGAR CRYSTALS

DEAD LEAVES, COCONUT, AND CHAMPACA BLOSSOM

++ HALLOWEEN 2017: SINGLE NOTES

Black Phoenix’s cheeky interpretation of the iconic scents of the season. No actual single notes—or hags—were harmed during the creation of these blends.

BLOOD SQUIB

BOBBING FOR APPLES

GRAVEYARD DIRT

PAPIÉR-MÂCHE GHOST

PLASTIC PUMPKIN CANDY TUB

PUMPKIN SPICE EVERYTHING

UNSETTLING CLEAR PLASTIC MASK

++ HALLOWEEN 2017: PUMPKIN SPICE WHATEVER

We’re going to keep jumpin’ that pumpkin spice shark until there’s no pumpkins left to spice. Prime motivation: this is hella funny. Illustration by Drew Rausch!

PUMPKIN SPICE CATHEDRAL

Pumpkin spiced incense smoke!

PUMPKIN SPICE OPIUM POPPY

Pumpkin spiced euphoria!

PUMPKIN SPICE EMBALMING FLUID

Pumpkin spice that funeral home!

PUMPKIN SPICE SNAKE OIL

Pumpkin spice them carnies!

PUMPKIN SPICE SHOGGOTH

Bursting bubbles of self-luminous pumpkin spice!

PUMPKIN SPICE PERVERSION

You dirty bird.

PUMPKIN SPICE HARLOT

Pumpkin spice that brothel!

++ HALLOWEEN 2017: SAMHAINOPHOBIA

A celebration of the terrors of the season.

CHIROPTOPHOBIA

Fear of Bats

A flutter of leather becomes a swarm of buffeting musks, tangled with a white flash of sandalwood and near-inaudible shrieks of eucalyptus and elemi.

COIMETROPHOBIA

Fear of Cemeteries

Upturned earth, moss-damp and thick with creeping things. A shard of mahogany from a broken casket. Creaking marble doors pushing open under moonlit skies.

HEMOPHOBIA

Fear of Blood

Crimson splatter, pulsating with blackened vetiver.

NEBULAPHOBIA

Fear of Fog

Sinuous, suffocating tendrils of grey ambergris, white frankincense, and cade.

SAMHAINOPHOBIA

Fear of Halloween

Menacing vetiver, patchouli, and clove with a shock of bourbon geranium, grim oakmoss, and dread-inspiring balsams pierce the innocuous scent of autumn leaves.

++ THE TELL-TALE HEART

Story by Edgar Allan Poe, art by Drew Rausch, scents by Black Phoenix Alchemy Lab.

I HEARD MANY THINGS IN HELL

The disease had sharpened my senses -- not destroyed -- not dulled them. Above all was the sense of hearing acute. I heard all things in the heaven and in the earth. I heard many things in hell. How, then, am I mad? Hearken! and observe how healthily -- how calmly I can tell you the whole story.

Hearken and observe: black iris, French lavender, Roman chamomile, and frankincense.

THE EYE OF A VULTURE

It is impossible to say how first the idea entered my brain; but once conceived, it haunted me day and night. Object there was none. Passion there was none. I loved the old man. He had never wronged me. He had never given me insult. For his gold I had no desire. I think it was his eye! yes, it was this! He had the eye of a vulture -- a pale blue eye, with a film over it. Whenever it fell upon me, my blood ran cold; and so by degrees -- very gradually -- I made up my mind to take the life of the old man, and thus rid myself of the eye forever.

Milky white fluid obfuscating a pale, lilac-blue iris.

YOU FANCY ME MAD

Now this is the point. You fancy me mad. Madmen know nothing. But you should have seen me. You should have seen how wisely I proceeded -- with what caution -- with what foresight -- with what dissimulation I went to work! I was never kinder to the old man than during the whole week before I killed him.

Percolating with derangement: flashing spikes of orange blossom, neroli, lemon, and bitter clove in a bubbling mass of opoponax, patchouli, and thick, black vetiver.

GROAN OF MORTAL TERROR

Presently I heard a slight groan, and I knew it was the groan of mortal terror. It was not a groan of pain or of grief -- oh, no! -- it was the low stifled sound that arises from the bottom of the soul when overcharged with awe. I knew the sound well. Many a night, just at midnight, when all the world slept, it has welled up from my own bosom, deepening, with its dreadful echo, the terrors that distracted me. I say I knew it well.

Opaque grey amber and opoponax swelling up like thick smoke, pressed under the weight of baleful tobacco.

THE MOURNFUL INFLUENCE OF THE UNPERCEIVED SHADOW

I knew what the old man felt, and pitied him, although I chuckled at heart. I knew that he had been lying awake ever since the first slight noise, when he had turned in the bed. His fears had been ever since growing upon him. He had been trying to fancy them causeless, but could not. He had been saying to himself -- "It is nothing but the wind in the chimney -- it is only a mouse crossing the floor," or "It is merely a cricket which has made a single chirp." Yes, he had been trying to comfort himself with these suppositions: but he had found all in vain. All in vain; because Death, in approaching him had stalked with his black shadow before him, and enveloped the victim. And it was the mournful influence of the unperceived shadow that caused him to feel -- although he neither saw nor heard -- to feel the presence of my head within the room.

Unutterable dread: thick black patchouli, shadow musk, myrrh, and threads of hot saffron mired in sweet, viscous labdanum.

And now at the dead hour of the night, amid the dreadful silence of that old house, so strange a noise as this excited me to uncontrollable terror.

THE DEAD HOUR OF THE NIGHT

Mist-shrouded pine and moonflower creeping over flaccid opium poppies.

THE DREADFUL SILENCE OF THAT OLD HOUSE

Polished mahogany blanketed by myrrh.

STEALTHILY, STEALTHILY

When I had waited a long time, very patiently, without hearing him lie down, I resolved to open a little -- a very, very little crevice in the lantern. So I opened it -- you cannot imagine how stealthily, stealthily -- until, at length a simple dim ray, like the thread of the spider, shot from out the crevice and fell full upon the vulture eye.

It was open -- wide, wide open -- and I grew furious as I gazed upon it. I saw it with perfect distinctness -- all a dull blue, with a hideous veil over it that chilled the very marrow in my bones; but I could see nothing else of the old man's face or person: for I had directed the ray as if by instinct, precisely upon the damned spot.

A dim ray upon the vulture eye: smoked violets and bulbous orris, threads of crumbling lavender, and wet iris butter.

OVER-ACUTENESS OF THE SENSE

And have I not told you that what you mistake for madness is but over-acuteness of the sense? -- now, I say, there came to my ears a low, dull, quick sound, such as a watch makes when enveloped in cotton. I knew that sound well, too. It was the beating of the old man's heart. It increased my fury, as the beating of a drum stimulates the soldier into courage.

Hyper-aware, swirling with delusions: orange blossom, lemon balm, and clove.

THE HELLISH TATTOO OF THE HEART

But even yet I refrained and kept still. I scarcely breathed. I held the lantern motionless. I tried how steadily I could maintain the ray upon the eve. Meantime the hellish tattoo of the heart increased. It grew quicker and quicker, and louder and louder every instant. The old man's terror must have been extreme! It grew louder, I say, louder every moment! -- do you mark me well I have told you that I am nervous: so I am.

Blood musk and pulsating black pepper, a throb of bitter almond, and cracked pimento.

SUSPICION OF FOUL PLAY

If still you think me mad, you will think so no longer when I describe the wise precautions I took for the concealment of the body. The night waned, and I worked hastily, but in silence. First of all I dismembered the corpse. I cut off the head and the arms and the legs.

I then took up three planks from the flooring of the chamber, and deposited all between the scantlings. I then replaced the boards so cleverly, so cunningly, that no human eye -- not even his -- could have detected any thing wrong. There was nothing to wash out -- no stain of any kind -- no blood-spot whatever. I had been too wary for that. A tub had caught all -- ha! ha!

When I had made an end of these labors, it was four o'clock -- still dark as midnight. As the bell sounded the hour, there came a knocking at the street door. I went down to open it with a light heart, -- for what had I now to fear? There entered three men, who introduced themselves, with perfect suavity, as officers of the police. A shriek had been heard by a neighbour during the night; suspicion of foul play had been aroused; information had been lodged at the police office, and they (the officers) had been deputed to search the premises.

Clean wood floors, a clean tub, clean, clean, clean, with no stain of any kind, no blood-spot whatsoever.

THE WILD AUDACITY OF MY PERFECT TRIUMPH

I smiled, -- for what had I to fear? I bade the gentlemen welcome. The shriek, I said, was my own in a dream. The old man, I mentioned, was absent in the country. I took my visitors all over the house. I bade them search -- search well. I led them, at length, to his chamber. I showed them his treasures, secure, undisturbed. In the enthusiasm of my confidence, I brought chairs into the room, and desired them here to rest from their fatigues, while I myself, in the wild audacity of my perfect triumph, placed my own seat upon the very spot beneath which reposed the corpse of the victim.

A jubilant and deranged lime absinthe.

SINGULARLY AT EASE

The officers were satisfied. My manner had convinced them. I was singularly at ease. They sat, and while I answered cheerily, they chatted of familiar things. But, ere long, I felt myself getting pale and wished them gone. My head ached, and I fancied a ringing in my ears: but still they sat and still chatted.

Rum cakes and black tea, blueberry scones and biscuits.

VIOLENT GESTICULATIONS

No doubt I now grew very pale; -- but I talked more fluently, and with a heightened voice. Yet the sound increased -- and what could I do? It was a low, dull, quick sound -- much such a sound as a watch makes when enveloped in cotton. I gasped for breath --and yet the officers heard it not. I talked more quickly -- more vehemently; but the noise steadily increased. I arose and argued about trifles, in a high key and with violent gesticulations; but the noise steadily increased. Why would they not be gone?

An erratic pomegranate mint, high-pitched and flailing with eucalyptus, above a throbbing core of black musk.

#bpal #weenies #edgar allen poe #pumpkin #pumpkin spice #halloween #tell-tale heart

56 notes · View notes

nwbeerguide · 5 years

Text

Featuring nearly 25 breweries and 80 unique, Belgian-style, beers; Belgianfest returns Saturday, January 25th.

Press Release

The Washington Beer Commission is proud to announce the beer list for the 11th Annual Belgianfest beer tasting festival at Fisher Pavilion, Seattle Center. The event will feature 24 of the finest Washington Breweries pouring 80 unique, innovative and delicious Belgian style, Washington brewed beers.

Belgianfest will have two sessions on Saturday, January 25, beginning with a 1pm - 4:30pm session in the afternoon, and followed by 6:30pm - 10:00pm session on Saturday evening.

Tickets are available now at washingtonbeer.com. Tickets are $40 in advance or $45 at the door (per session). This afternoon session has nearly sold out the last nine years and advance ticket sales are happening now, so purchase your tickets today!

Belgian style beer is perhaps the most unique of all of the beer styles. As you look over the list of Washington Breweries and their Belgian style creations imagine flavors of cherry, rum, vanilla, pear, pomegranate, brown sugar, peppercorn, and biscuit, to name just a few. Check out the amazing flavor profiles in these one-of-a-kind brews in the beer list below.

Complete event information and ticket purchase is available at: washingtonbeer.com

2020 Belgianfest Beer List

Anacortes Brewery-Anacortes

1) Beers From the Wood Series - Barrel Aged Brett

Barrel aged 7 months with Brettanomyces, this ruby-colored Belgian ale exhibits complex and balanced aromas of sour cherry and fruit leather. Delicate hopping during the boil and months on wood produced jammy fruit flavors with a hint of Brett funk.

2) Bravetart (ABV 7%)

Our intrepid Broadsword aged in a bourbon barrel for a year and a day emerged with flavors of tart raspberries, crab apple, even cabernet sauvignon and aromas of over ripe fruit, subtle aged cheese and some barnyard funk. They may take our lagers, they may take our ales, but they'll never take our Bravetart!

3) Dubbel Vision (ABV 7.8% / IBU 25)

Our traditional Belgian-style Dubbel is malt forward and brewed with European Black Prinz malt, brown sugar and honey. Starting with aroma and flavor notes of clove and ripe banana from a Belgian monastic yeast, this dark beer finishes with a just a touch of warmth that hints at it's alcohol content.

4) Tripel Vision (ABV 8.9% / IBU 6)

Our Belgian Tripel adheres to traditional guidelines with its pale straw color from mostly pilsner malt and it's high alcohol content. This spicy Belgian will make your lips sing!

Black Raven Brewing-Redmond

1) La Petite Mort (ABV 8.5%)

La Petite Mort means a little death in French. What’s a little death if it comes in this form? Well worth it we think. This Belgian inspired strong abbey dark ale is brewed with a Belgian Ardennes yeast strain, and a generous four month cellar aging mellows and matures this fine ale. This additional time brings out flavors of dark fruit such as plums and raisins, deep caramel notes, and wonderful earthy tobacco tones.

2) 2018 Corvus Frambicus (ABV 5.7%)

Here it is folks, our raspberry sour with all the soul we could squeeze into it. This pours bright and red with strong raspberry and mature soured notes on the nose. It drinks crisp and dry with a slight raspberry hard candy note on the front. This soon gives way to a huge acid content which pushes the edge of comfort on the back of the palate. The finish is surprisingly clean and lingering.

Boundary Bay Brewery–Bellingham

1) It's A Sleeper (ABV 8.7% ABV / IBY 20)

COLLABORATION WITH NORTH FORK BREWERY

When North Fork and Boundary Bay brew together it’s likely to get a bit crazy! With the final gravity falling below the density of water, this experimental Belgian-style ale is no exception. Meld in aromas of stonefruit and light cherry, flavors of biscuity and light chocolate maltiness and an extraordinarily dry, brandy-like finish, and you’ve got yourself a taste of madness!

2) Wonderland (ABV 9.4% / IBU 25)

This Belgian Strong Golden's namesake is a fabled trail on Galbraith Mountain that was destroyed and reborn anew. Accessible to most riders, it also boasts a popular big drop for the more experienced rider. True to the trail and style, Wonderland Belgian is an approachable, powerful and intricate golden ale. Hidden behind the billowy lingering head, artfully balanced Body, and complex yeast character awaits a wondrous and deceptively strong treasure.

Burke Gilman Brewing-Seattle

1) Patersbier (ABV 5%)

A Belgian table beer.

2) Ty's Triple Tipple Tripel (ABV 9.3%)

A Belgian Tripel.

3) Boombastic (ABV 9.5%)

A Belgian Dark Strong, aged for 6 months in Red-Wine Barrels.

Camp Colvos Brewing-Vashon Island

1) Vie en Légèreté (ABV 5.2%)

“Life in Lightness” Belgian White, Aged with whisky-soaked white currents, crisp

2) Vie en Noir (ABV 6.8%)

“Life in Darkness” Black Saison, Aged on black currents, dried fruit, coffee, slightly tart

Diamond Knot Brewing-Mukilteo

1) Belgian Tripel (ABV 8.4% / IBU 20)

2) Oaked Belgian Tripel w/ rum soaked peppercorns (ABV 8.4% / IBU 20)

Elliott Bay Brewing-Burien

1) De Rode Duivels (Red Devils) (ABV 6.5%)

The house sour red blend for our Brother Barrel bar boasts aromas of red wine, cherries, raspberries, and vanilla with some malt flavor and vanilla sweetness for balance. 8 and 15 months in barrels

2) Brandy Barrel Tripel in Still Water (ABV 7.9%)

Slightly boozy sweet flavor and slight drying tannins from the barrel. Aroma of candied peaches and stone fruit from the Belgian yeast and charred oak barrel. 8 months in a barrel

3) Farmhouse Gold (ABV 5.5%)

Funky and tropical fruit aromas derived from Brettanomyces yeast. The Sauv Blanc barrel adds notes of crisp white wine, apricot, and honey. 10 months in barrels

4) Simple Ricks Belgian Single (ABV 4.6% / IBU 20)

Dry yet drinkable and flavorful straw-colored Belgian-style ale with notes of stone fruit and spice.

Elysian Brewing-Seattle

1) Brett Noel Barrel aged Belgian-style Dark Ale (ABV 12.8%)

Finished in red wine barrels with a house Brett culture. Emanating with chocolate and deep cherry notes, hints of smoke and roast, this luscious beer is perfect for those cold winter nights shared among friends.

2) Saison de Holdenberg

As unassuming, but nuanced, as our one and only Phil Holden. Copeland Pils and Caramel 15 from our friends at Skagit Valley Malting, a bit of Rolled oats for mouthfeel, hopped with Celeia for a floral and spicy finished. Fermented warm with one of our favorite Belgian yeasts for notes of fruity and perfumy esters.

Figurehead Brewing Company-Seattle

1) Barrel Aged Tripel Digits (ABV 9.2%)

For our 100th batch we brewed a traditional Abbey-style tripel and then ran a little bit into a 3rd use whiskey maple syrup barrel. The traditional Belgian aromas of clove and banana in the base beer have subsided to be replaced with huge oak notes of vanilla and a very subtle note of whiskey.

2) Tafelbier Dry-hopped Saison (ABV 4.5%)

We brewed this saison to be a tafelbier, or table beer in Flemmish. Spice from the saison yeast blends with spicy, herbal, and floral German hops making a great accompaniment to a wide range of dishes. The nose also lends notes of white wine, citrus, and subtle pine from a dry hop of Hallertau Blanc and Southern Cross hops. Tart, refreshing, and bursting with complexity, this beer can stand on its own yet won’t overpower whatever dish you pair it with.

3) C’est la Saison w/ Jamaican Peppercorns (ABV 5.9%)

A light malt bill and light hopping lets the spice notes in this winter saison take center stage. We fermented this beer warmer to enhance the spiciness from the yeast and then added additional spice in the form of allspice, also known as Jamaican peppercorns.

4) Session 1 Only - Belgian Ale w/ Brandy Soaked Cherries Cask (ABV 6.4%)

Dark amber ale fermented with abbey-style yeast and then cask conditioned with 1.5 pounds of pie cherries soaked in brandy. Sweetness and notes of fig/raisin from dark crystal malts combine with fruitiness from the brandy, while the tart cherries bring some balance.

5) Session 2 Only – Saison w/ Yuzu, Sweet Lime Zest, and Grains of Paradise Cask (ABV 6.4%)

This dark amber saison combines the spiciness from saison yeast with subtle peppery, floral, and citrus notes from grains of paradise. The rich maltiness of the beer is balanced by tart yuzu juice and citrusy sweet lime zest, making this beer surprisingly refreshing.

Flying Bike Cooperative Brewery-Seattle

1) Belgian-style Blonde Ale (ABV 5.5% / IBU 22)

Belgian malt and yeast and continental hops in a classic easy-drinking but scrumptious

Belgian-style blonde.

2) The Sinner (ABV 9.6%)

Barrel-aged Abbey-style Dark Strong Ale aged 8 months in bourbon barrels designed by co-op member Matt Fiess.

Flying Lion Brewing-Seattle

1) Belgian Quaddamnit (ABV 12% / IBU 49)

This once-per-year brew is strong and complex. The malt-heavy body is laced with intense notes of clove, banana, and dried fruit. In other words, superextrafruitytastesokindsofspicydoses!

2) Belgian Strong (ABV 9.0% / IBU 37)

The Belgian (Golden) Strong’s flavor is a complex blend of the fruity esters provided by the yeast with subtle additions of Coriander, Ginger, and Grains of Paradise. The high ABV is perfectly masked in this extraordinarily smooth beer!

3) Rom Pom Saison (ABV 4.0% / IBU 12)

Saison’s dramatic take on a seasonal, Winter Warmer. A pleasantly tart, low alcohol Saison blended with Pomegranates and just enough cinnamon and ginger to make your heart grow three sizes.

Fremont Brewing-Seattle

1) Farm Fractals (ABV 6.4% / IBU 38)

Collab with Almanac Brewing, this is our take on a Belgian Pale Ale. Fermented in oak puncheons and finished with Brett.

2) House Saison (ABV 6.3% / IBU 25)

Blend of French and Belgian Saison yeasts, this is a classic and clean Saison aged in oak puncheons.

3) Sound & Fury (ABV 6.8% / IBU 25)

Sound and Fury is a Brett IPA that was fermented and aged in one of our American oak foeders with a house brett culture. After a month of conditioning on oak, it was dry hopped in stainless with Mosaic and strata hops.

4) Horizon (ABV 5.0% / IBU 19)

A blend of house cultures fermented and aged in “Copper Patch” (our large oak foeder) for six months.

Ghostfish Brewing Company-Seattle

1) Field o’ Flowers (ABV 5% / IBU 55)

A co-fermented hoppy Belgian using two Belgian yeast strains, whole cone Eureka hops, and generous Eureka dry hop. This hazy golden brew brims with notes of grass, clover, honey, bit of citrus zest, and clove - leaving you revelling in a field o’ flowers...in January!

2) Shrouded Summit Belgian White (ABV 4.8% / IBU 20)

A hazy golden body capped with a snowy head. A wintry burst of juniper and citrus, on an updraft of Belgian-style aromatics. This beer was our “Everest”–a proper witbier, without wheat or barley! Through a feat of determination worthy of a mountaineer, we proved it was possible, and now we invite you to join us on the Summit. Busting with classic Belgian-style aromatics of banana, clove, and sweet orange, you won’t believe there’s no wheat!

3) 5th Anniversary Barrel-Aged Tart Saison (ABV 7% / IBU 19)

Early on, Ralph Waldo Emerson‘s famous quote inspired us to forge our own path. So many found our trail and have remained close to us along this incredible journey. Five years later we are forging ahead, pushing new boundaries. To celebrate our fifth anniversary, we wanted to do something unique. And so, we present our first packaged barrel aged beer. This tart saison style beer was aged five months in barrels that once housed a mix of Washington ground chardonnay, syrah, and cabernet varietals. The result of this labor of love is an exquisite array of bright fruit flavors (including pear, grape, and apple), balanced oak influence, and light spice. Thank you for believing in us! ~ The Ghostfish Team

Gig Harbor Brewing Company-Tacoma

1) White Whale Belgian Strong Ale (ABV 9% / IBU 20)

Medium body copper colored and unfiltered for full flavor. Slightly sweet allowing a subtle tartness to carry through. Fruity and earthy aromas increase with temperature rise. Mild alcohol impression with a balanced clean finish.

2) Goat Riders Belgian Pale Ale (ABV 5% / IBU 20)

Sweet biscuit flavor rounds to smooth toasted notes, sensation is light body, low hop presence. Aromas of a bread bakers pantry with hints of pepper, orange and spice. Deep golden hue. Unfiltered for full flavor.

Lantern Brewing-Seattle

1) Citranox (ABV 5.3%)

Barrel hopped bière des saisonniers, whole fresh Citra and Ekuanot hop flowers barreled for 4 months with our medium saison base for a delicious twist on a fresh hop ale.

2) Gyrophare (ABV 6.0%)

Barrel aged tart cherry sour, our light saison barrel base aged for more than a year in oak barrels with whole, fresh tart cherries.

3) Cabaret Sauvage 2019 (ABV 7.0%)

Our unique hybrid wine grape ale, mixed culture fermentation in oak on Cabernet Sauvignon and Cabernet Franc grapes grown in the Yakima Valley AVA.

4) Palatine (ABV 10.1%)

Classic abbey-style Tripel, a balanced pairing of malt and fermentation aroma and flavor, built from light hued but flavorful malts.

5) Sombre 2019 (ABV 11.2%)

Yearly release of our abbey-style Quadrupel, created from a broad spectrum of medium- and dark-kilned malts and lightly aged in oak (5 mo.)

Obec Brewing-Seattle

1) Red Rye Saison (ABV 8.6%)

Our fall/winter expression of the classic style, the red rye saison packs on the malt and spice with an abundance of rye. Classic saison earthy yeast tones give way to fruits and pepper, creating a very complex, yet surprisingly crisp and refreshing, ale.

2) 2019 Darkest Night Quad (ABV 11.2%)

This massive Belgian is complex yet surprisingly smooth, with a hint of the Italian plums that were added during secondary fermentation. Aromas of candied fruit, dates and a hint of raisin mingle with a sweet malt front end. Finishing clean with little warmth, this massive ale hides its alcohol content quite well.

Optimism Brewing Company-Seattle

1) Try (ABV 9.7%)

If a beer & champagne had a baby it’s a bit sweet and strong. Perfect for celebrations.

2) Bier Bier (ABV 6.5%)

A beer that is a tad sweet with dried dark fruit flavors, like drinking a beer Old Fashioned. A Belgian-style beer that is double the fun.

3) Forward (ABV 10.8%)

The fourth beer in our series of Belgians, this one is the boldest of them all with the rich, malty flavor of raisins and molasses.

Paradise Creek Brewery-Pullman

1) Huckleberry Pucker

Our flagship Huckleberry Pucker Berliner Weisse is kettle soured to make a clean tart base. The addition of just the right amount of Huckleberry makes it a crisp, refreshing and pucker-worthy beer. One try and you’ll be hooked for life!

2) Palouse Wit Belgian Style Witbier

We took the signature flavors we love to find in Witbiers and bumped them up a notch. Robust notes of orange peel, coriander and malted wheat shine through in this bright and flavorful Belgian Style ale.

3) Stocking Stuffer

It's a different beer every year, but the name stays the same! A classic Belgian Style Strong

Ale, this year's Stocking Stuffer is a true winter warmer. With it’s warming alcohol presence

balanced with a malty richness, you will first note the aroma of sweet banana sitting on top

of mild bready notes. True to many Belgian Style beers, this Strong Ale is cloudy, a touch

viscous, and slightly vicious! Enjoy sipping this beer by a nice warm fire!

Reuben's Brews-Seattle

1) Lilywhite Wit (ABV 5%)

Our belgian witbier is light, refreshing and bright citrus notes and coriander spice.

2) Belgian Crikey (ABV 6.8%)

This is a fun take on our Crikey IPA, that was fermented with a Belgian yeast strain just for Belgian Fest!

3) Pillars of Gold (ABV 6.9%)

Belgian Farmhouse Pale, brewed with Belgian yeast before secondary fermentation with brettanomyces. With aromas of fresh cut hay, pear, and lemon supported by a honey like malt character.

4) Windsor (ABV 6.4%)

Foeder aged rustic saison brettanomyces. We use rye, oats, and wheat to give a big, smooth body. The rye adds a spicy character that compliments the saison yeast.

5) Aeir (ABV 8.3%)

This spontaneously fermented beer is aged in oak for over a year before being blended to create a complex tartness and minerality.

6) Brettania Raspberry (ABV 6.3%)

Our Rustic Saison aged in oak with our house mixed culture and aged on raspberries. Effervescent, crisp with raspberry tartness

7) Brettania Guava (ABV 6.3%)

Our Rustic Saison aged in oak with our house mixed culture, aged on guava. Medium to light bodied, effervescent, with guava and a dry finish.

8) Farm to Oak Aprium (ABV 7.6%)

Our Blegian Blonde aged in oak with our house mixed culture and aged on fresh Apriums.

San Juan Island Brewing Company-San Juan Island

1) San Juan Dubbel (ABV 6.8% / IBU 20)

Copper-red, Rich, Warming

2) San Juan Tripel (ABV 9.5% / IBU 30)

Deep Gold, Sneaky, Dry Finish

Silver City Brewery-Bremerton

1) Charming Disarmer Wild Peach Sour Ale (ABV 5.4%)

2) Foxy Lady Flanders Cherry Sour (ABV 6.2%)

3) Plump Bastard Wine Barrel-Aged Sour Scotch Ale on Plums (ABV 9.9%)

4) Funky XOXO Sour Belgian Black Ale (ABV 6.7%)

5) French Kiss - Cherry Saison (ABV 5.6%)

6) Big Bad World Hazy Belgian IPA (ABV 9.2%)

Stoup Brewing–Seattle

1) Foeder Beer (ABV 6.8% / IBU 17)

The first beer to come out of our beautiful new foeder was brewed with locally grown barley, wheat and spelt malts, fermented with one of our favorite Belgian yeast strains and conditioned on Brett. The beer greets you with an aroma of pineapple and tropical fruit followed by subtle spiciness on the palate and balanced acidity.

2) Rustic Saison (ABV 7.0% / IBU 6)

This blend of 3 of our favorite oak aged beers exhibits a depth that can only come from extended time in barrels. Bracing acidity balances sweet cherry notes for a complex, delicious finish.

Triplehorn Brewing–Woodinville

1) Stupid Monk-e - Belgian Tripel Style Abbey Ale (ABV 9.5% / IBU 32)

Our highest awarded beer! Spicy, yet fruity with notes of clove, coriander, and orange peel. The malt character is supported by fresh clover honey.

2) Mystic - Belgian Dark Strong Ale (ABV 10% / IBU 27)

A dark, complex, substantial Belgian ale with a delicious blend of malty richness, dark fruit flavors, and spicy elements. Complex, rich and smooth.

3) Barrel Aged Mystic - Barrel Aged Belgian Dark Strong Ale (ABV 11% / IBU 27)

A dark, complex, substantial Belgian ale with a delicious blend of malty richness, dark fruit flavors, and spicy elements. Complex, rich and smooth. Rounded off with the deep character of whiskey barrels for a deeply satisfying brew.

Wander Brewing–Bellingham

1) Nelson Sauvignon Blanc: Wood Fermented Wine Ale (ABV 8.0%)

A wine-inspired brew in collab with Field House Brewing in Abbotsford, BC. Bursting mango and ripe apricot notes met with force by the unmistakable dankness of New Zealand hops. Ultra-dry, grape forward, and uniquely wine-like.

2) Sauraha Foeder-Aged Sour Blond Ale (ABV 7.2%)

A foeder-aged mixed fermentation Belgian-style blond ale pulsating with layers of bright complexity and unrestrained wood-derived funk and tartness.

3) Oud Bruin Flanders Brown Ale (ABV 6.7%)

A classic Belgian-styled offering aged for one year in one of our American oak Foeders.

4) Pomegranate Tart Shake Shake Shake IPA (ABV 6.0%)

Cross-country collaboration with Cinderlands Brew Co. in Pittsburgh, PA. An exploration of the critical balance between sweet and tart. Lactose sugar sweetness yinging alongside the yang of Lactobacillus-born acidity, pomegranate, and a healthy Ekuanot and Sabro dry hopping.

WABL Beer - For Members Only

Wander Brewing-Bellingham

Wild Warehouse Barrel-Aged Farmhouse Ale (ABV 6.8%)

Belgian-style saison aged nine months in Washington Chardonnay barrels. Gold - GABF 2015, Bronze - World Beer Cup 2016.

###

from Northwest Beer Guide - News - The Northwest Beer Guide http://bit.ly/2v3wz9q

#Beer #News #Brewery

0 notes

exquisitesip · 5 years

Text

Acorn Liqueur Recipe D.I.Y.

New Post has been published on https://www.buildthebottle.com/2019/12/17/acorn-liqueur-recipe/

Acorn Liqueur Recipe D.I.Y.

Hay Guys and Gals, are you Looking for an awesome Acorn Liqueur recipe? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Acorn Liqueur Recipe in the world.

Ingriedients

Step 1

6-7 Ounces of roasted acorns

Step 2

1 1/2 cups of sugar

1 2/3 cups of water

1/4 of a vanilla pod

Step 3

3 cups of vodka/Rum for a fuller taste

Utensils

Mason Jar

cheese cloth

knife

pot

Container (mason Jar)

Directions

Step 1

Remove the tannins from the acorn by To remove tannic acid, you must leach the acorns with water. Toss the nuts into a large pot, and cover them with plenty of water. Bring to a boil, then boil for about 15 minutes. The water will turn brown, the color of tea, as the tannic acid is extracted from the kernels. Throw out the water and replace it with fresh water.

To save time, have a second pot of water already boiling put into the second pot and boil for 15 keep on doing until the water stops turning brown.

Then roast your acorns in the oven for 15 at 400F or till its brown remember the darker and longer they are roasted the heavier taste they will give in comparison to a light to dark roast coffee.

Take out and let cool.

Grind your acorns into small pieces, don’t grind till a thin powder because that wont be strain able.

Step 2

Pour the water into the pot bring to a boil stir in the sugar then add the stick of vanilla, then add in the acorn grounds and let cool.

Step 3

Add the Vodka close and seal the container.

Bottling, Aging, Straining, filtering, and Drinking Your Acorn Liqueur Recipe

Fill some mason jars with this mix. Put them in the fridge for the perfect taste wait a minimum of 2 months.

After 2 months strain the liquid through a cheesecloth squeezing the pulp gently. (don’t do all at once make sure you like the taste when filtered)

It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the remaining liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Congratulations, You Have Completed Making this Awesome Acorn Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.

Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

Strawberry Moonshine

Coconut Licorice Bitters Liqueur Recipe D.I.Y.

Hawthorn Grappa Liqueur Recipe D.I.Y.

Coconut Liqueur Recipe D.I.Y.

Tobacco Bourbon Liqueur Recipe D.I.Y.

Prickly Pear Liqueur Recipe D.I.Y.

Medlar Gin Liqueur Recipe D.I.Y.

Achillea Clavennae Grappa Liqueur Recipe D.I.Y.

Strawberry Gin Liqueur Recipe D.I.Y

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by LoggaWiggler from Pixabay

#Acorn #Acorn Liqueur #Acorn Liqueur REcipe #D.I.Y.#D.I.Y. Recipes #Recipe #Recipes #Vodka #Vodka Liqueur #Vodka Liqueur REcipe #Vodka Liqueur Recipe D.I.Y.

0 notes

delfinamaggiousa · 5 years

Text

25 of the Best Scotch Whiskies for Every Budget

“Scotland is home to over 120 malt and grain distilleries, making it the greatest concentration of whisky production in the world,” according to the Scotch Whisky Association (SWA). The spirit’s 525-year history comprises an immensely complicated past, and, today, Scotch brands are divided by region, distiller, blend or no blend, and single malt or single grain.

Semantics aside, Scotch is actually an approachable spirit.

VinePair tasted more than 50 Scotch whiskies over three separate sittings to determine the best brands for every budget. From the Highlands to the Islands, and from the light and fruity Lowlands blends to the super-peaty single malts of Speyside, here are 25 of the best Scotch whiskies for every budget.

Table Of Contents

Best Scotch Under $25

Best Scotch Under $50

Best Scotch $50-$75

Best Scotch $75-$100

Best Scotch $100-$200

$25 and Under

3. Johnnie Walker Red Label

Pale amber, this Scotch has notes of toasted oak and subtle smoke on the palate, plus a somewhat oily texture and sandalwood finish. Average price: $22.

2. The Famous Grouse Ruby Cask

This auburn whisky marries sweet tobacco leaf, pear, and orange peel aromas with an earthy, herbal finish that one taster found “very gentle, lingering, and smooth.” The Famous Grouse Bourbon Cask ($25) and The Famous Grouse ($18) are also great values. Average price: $25.

1. Dewar’s Caribbean Smooth 8 Year

Oak and maple syrup comprise the nose of this pale amber Scotch aged a minimum of eight years and finished in rum casks. Tasters enjoyed its light body, minimal burn, and peppery finish. Average price: $22.

$50 and Under

8. Glenfiddich 12 Year

The botanical nose on this whisky reminded one panelist “almost of gin.” It’s light and spicy, “really drinkable,” with easy-drinking honey and pepper notes. Average price: $42.

7. Old Pulteney 12 Year

Brown sugar and Maraschino cherry aromas are followed by warm baking spice flavors and a kick of peppery heat on the finish. Average price: $43.

6. Chivas Regal 13 Year

A potpourri aroma, “like dried flowers, herbal tea leaves, and dried berries,” is followed by balanced notes of earth, grain, and fruit on the palate. Average price: $36.

5. Dewar’s 12 Year The Ancestor

Alluring aromas of honey, birch bark, and “blondie” accompany this amber whisky. Silky on the palate with a hint of smoky toasted finish, tasters found it “oddly refreshing, almost thirst quenching,” with a tannic note on the finish. Average price: $27.

4. anCnoc Highland Single Malt 12 Year

This Highland single malt is pale gold and bright and fruity on the palate, with a sweet orange note. One taster enjoyed “burnt butter cookie” on the nose, and a “silky, comforting and fresh finish.” For others, the finish had an acidic citric kick. Average price: $44.

3. Johnnie Walker Black Label 12 Year

Fresh and floral, with “green leaves” on the nose, this 12-year-old whisky from Johnnie Walker “segues into a savory note on the nose,” one taster said. It has a creamy texture with charred oak and pronounced vanilla bean on the finish. Average price: $35.

2. Glen Moray Elgin Classic

Tasters found this Speyside single malt “earthy” and “toasted” on the nose, with notes of “dried leaves” and “maple sap.” Savory toasted oak and grain flavors accompany “a nice body,” finishing with a “scorched barrel” note. “It lingers in the best way,” one taster said. Average price: $26.

1. Speyburn Arranta Casks

This U.S.A. exclusive has “delicious dessert aromas … molasses, honey, maple, brown sugar, pound cake, vanilla, and chocolate,” tasters said. It’s creamy on the palate, then “sneaks up with you with tingling heat” and a spicy finish. “Excellent balance,” one panelist added. Average price: $40.

$50 to $75

8. Buchanan’s Select 15 years

This whisky has an herbal nose, silky texture, and cooling sensation on the palate, “like lemongrass,” one panelist said, adding, “I feel invigorated!” Average price: $52.

7. Speyburn 15 Year

This 15-year-old Scotch is golden and a touch oily in texture, with coconut and raisin aromas. Tasters enjoyed its vanilla-extract-like finish. Average price: $66.

6. The Glenlivet 14 Cognac Cask Selection

Fruity and zesty, with citric acidity, this Cognac-finished Scotch whisky “has nuances to explore,” one panelist said. All enjoyed its peppery finish. Average price: $64.

5. Glenmorangie ‘The Quinta Ruban’ Port Cask Finish

This attractive, “red wine and amber” port-cask-finished Scotch is peaty and full-bodied, with apple and citrus flavors followed by a “hot chile” finish. Average price: $59.

4. Bowmore 12 Year

Peaty and sweet on the nose, “like a bonfire,” or “like chewing on a delicious twig,” according to VinePair’s panelists. Raisiny, fig-like flavors on the finish bring it home. Average price: $50.

3. Glenfiddich Bourbon Barrel Reserve 14 Years

Sweet and warm, with vanilla, chocolate, oak, and “freshly baked bread” aromas, this bourbon-barrel-aged Scotch was a crowd favorite. It has a creamy body and fruity, peppery finish, “like peppercorn and orange peel.” Glenfiddich 14 was also a favorite, with “Lipton-tea-like bitterness and acidity on the finish,” one taster said. Panelists found both whiskies approachable and easy to drink. Average price: $55.

2. The Balvenie DoubleWood 12 Year

Citrus and orange peel are pronounced on the nose of this Scotch, “like an Old Fashioned,” one taster said. It’s bright, acidic, and zesty on the palate, “light and smooth, with a short finish,” said another, adding, “I’m salivating.” Panelists also enjoyed Balvenie 14 Year Caribbean Cask ($72). Average price: $57.

1. The GlenDronach Original 12 Year

Panelists admired this whisky’s dark gold color “with a bit of red in it, almost burgundy,” said one taster. “This one smells nice, like a warm fireplace,” another added, while others likened it to “a crackling fireplace while someone’s baking in the other room.” Rich, fruity layers round out the palate, making it on the sweeter side while still being complex. Average price: $60.

Over $75 to $100

3. Laphroaig Càirdeas Triple Wood Original Cask Strength

“This would be better in a cocktail than neat,” one panelist mused, while others noticed cake, leather, and plasticky flavors. Thoughtful, and not for the faint of heart. Average price: $99.

2. Aberfeldy 16 Year

Light, approachable, and complex, this single malt finished in Madeira casks has a warm vanilla aroma. “The palate is completely different,” a panelist pointed out, adding, “It delays, then comes in with a little bit of smokiness at the end. Whoa.” One tasters also enjoyed a “cupcake frosting” note. Average price: $94.

1. Glen Moray Speyside Elgin Heritage 18 Year

Bright amber and “almost glistening,” this attractive dram reminded one taster of “a forest on a fall morning at dawn.” Crisp, crunchy leaves, new oak, and “a hint of hot toddy” float from the glass, while the palate is “creamy with a peppery twinge on the tip of the tongue,” one panelist said. “A great fall sipper for those looking to add a bit of quiet spice to their night — or day!,” one taster said. Average price: $94.

$100 – $200

4. Johnnie Walker Blue Label

This amber gem has a peaty aroma that reminded one panelist of “maple bacon,” and another of “crackers and brie.” A silky, honey-sweet texture gently ascends to a peppery kick, with tingling spice sticking to the cheeks and lips. “This is one to sit with and savor on a crisp night, hopefully with something to celebrate,” one panelist said. Average price: $185.

3. Glenmorangie 18 Year Extremely Rare

A savory umami note caught our panel’s attention, plus honey, syrup, and candied fruit flavors and a bubble gum finish. Average price: $112.

2. GlenDronach Parliament 21 Year

Dark “like a tobacco leaf,” this Scotch has nuanced aromas that excited our panel — brown sugar, molasses, cookie dough, and “almost roasty, like imperial stout,” one panelist said. Others tasted “marzipan” and “vanilla cake with homemade icing.” “It has a noticeable kick to it,” a panelist added. “I keep coming back for another sip,” they concluded. Average price: $178.

1. Aberfeldy 18 Year Double Cask

This double-cask single malt whisky is one of Aberfeldy’s Exceptional Cask Series released in October 2019. It’s finished nine years in an oloroso sherry cask, picking up sweet and spicy notes. “This is as good with dessert as it is for dessert,” one panelist said. A bitter chocolate flavor on the finish ties it up neatly and deliciously. Average price: $200.

The article 25 of the Best Scotch Whiskies for Every Budget appeared first on VinePair.

source https://vinepair.com/buy-this-booze/best-scotch-whisky-brands-2019/

source https://vinology1.wordpress.com/2019/10/23/25-of-the-best-scotch-whiskies-for-every-budget/

0 notes

damajority · 5 years

Photo

DaMajority Fresh Article https://www.damajority.com/spiribam-launches-admiral-rodney-rum-in-the-u-s/

SPIRIBAM Launches Admiral Rodney Rum In The U.S.

NEW YORK, June 4, 2019 — SPIRIBAM, Fine Rum Specialists, welcomes the arrival of Admiral Rodney to its American shores. As a rum brand long admired by the most enthusiastic rum professionals, Admiral Rodney has been redesigned and relaunched to showcase the treasures of aged rums hidden in the vaults of Saint Lucia Distillers and to celebrate the life and achievements of a great naval strategist. Three clever blends with smart packaging make up the initial Admiral Rodney releases, known individually by three prominent ship names in Admiral Rodney’s flotilla: HMS Princessa, HMS Royal Oak, and HMS Formidable. Admiral Rodney is the latest of several prestigious rums to enter the United States from Saint Lucia, making Saint Lucia the top new origin for luxurious world-class rums.

The Admiral Rodney signature flavor profile comes from the robust base rum extracted from lower plates on the Coffey still, where there is less alcohol but more natural flavor and true rum character. These rums are then patiently aged in oak casks and meticulously blended to create soft, rich sipping rums that tell stories long after your glass is empty.

Rum enthusiasts can expect a heavier body than is usually present in column still rums, complemented by a rich rum profile. These characteristics can be attributed to the technique of extracting pure rum from the lower plates of the rectifier column and extending periods of aging in oak casks.

Name

Still Type

Barrel Type

Age Statement

ABV

Notes

Admiral Rodney Princessa

Coffey

Bourbon and Port

5-9 years

40%

Intense brown sugar balanced by dry toasted oak. Price: $49.99

Admiral Rodney Royal Oak

Coffey

Ex-Bourbon

7-12 years

40%

Sweet sultana fruit, tobacco, and chocolate complimented by vanilla and a spicy finish. $79.99

Admiral Rodney Formidable

Coffey

Ex-Bourbon

9-12 years

40%

A complex palate of fried fruit balanced with toasted oak and a long finish. $129.99

The inspiration behind the development of this line originates from St. Lucia Distillers original Admiral Rodney blend that celebrated the famous English naval strategist Admiral George B Rodney who famously “broke the line” and vanquished the French fleet at the Battle of the Saints in 1782. A flagship in terms of age and complexity, the distillery chose to build upon their collection and expand Saint Lucia’s stake in the global premium rum universe. Already a multi-award-winning rum, Admiral Rodney has been labeled by several of the world’s most esteemed rum aficionados as the best pure rum made on a traditional twin column Coffey still.

ABOUT ADMIRAL RODNEY:

The Admiral Rodney series of award-winning rums commemorates the famous Battle of the Saints and toasts the courage and valor of British sailors who “broke the line” and defeated the French navy. With three distinct expressions, it is without a question that Admiral Rodney rum is a fine aged rum unparallel to any other.

Admiral Rodney Rum is now available in select U.S markets. Customers across the country (with the exception of AL, IL, KY, MI, MS, NH, SD, & UT) can order the product and have it conveniently shipped directly to their home. To order, simply visit www.spiribam.com or www.admiralrodneyrum.com and follow the “SHOP NOW” button.

#Admiral Rodney rum #Saint Lucia Distillers

0 notes

rumshopboy · 4 years

Text

Barbados

43% £54

Single Blended Rum: A blend of pot still and traditional column still from a single distillery.

ABV Hydrometer Test: 43% ABV @ 20° * B

Mount Gay are the oldest continuously operating rum distillery in the world having traced their history officially to 1703, hence “1703” often appears on Mount Gay products and marketing. In reality, rum was probably being distilled at Mount Gay before this date, but either way, Mount Gay’s heritage and pedigree is one of the finest in the world.

Mount Gay XO Triple Cask Blend, to give the rum its full title, recently launched in the UK (2020). It replaces Mount Gay XO, first launched in 1992, and sits around the £50 mark, a tad higher than its predecessor. This is a new blend of rums without an official age statement, which gives Mount Gay greater flexibility in their blending options from year-to-year. The rums are between five and 17 years old and aged entirely in Barbados. The “Triple Cask Blend” name appropriately comes from the rums being previously aged in casks that held American Whiskey, Bourbon and Cognac. New Master Blender Trudiann Branker has created this new blend from a combination of copper pot batch distillations and traditional continuous column still rums, making Mount Gay XO Triple Cask Blend a Single Blended Rum.

It is presented at 43%, the traditional ABV for a rum from Barbados.

Bottle/Presentation 2/3

Mount Gay XO Triple Cask Blend has an outer box with XO embossed in big bronze letters in the middle. Further down is useful info about the three cask types used, the “Round & Complex” style, tasting notes and the Master Blender’s signature. Opening the box reveals Mount Gay’s more recent bottle shape – a squat flask with an elongated neck. I say “more recent” as although XO’s bottle remains the same, the Eclipse and Black Barrel bottles have been revamped into the same shape. The label repeats the info from the box but also includes a bottle number (Mine is AP 08978). It looks and feels like a step up from the previous packaging.

Mount Gay XO Triple Cask Blend Box

Glass/Aroma 8/10

The rum presents itself as medium-amber in the glass but heading towards an orangey colour rather surprisingly. The rum’s legs are thick and slow to descend.

Aroma-wise…..caramel, tropical fruit, peppered spice, nutmeg, cinnamon, red cherries and a touch of menthol underneath everything. Further nosings reveal tobacco, green bananas and vanilla.

Taste, Initial-middle 37/40

On entry the rum glides very smoothly over your lips and tongue. It is buttery, creamy and delicate with hints of chocolate, oak and caramel. It is like an alcoholic, warm Häagen-Dazs Salted Caramel ice cream wrapped in Cadbury’s Dairy Milk. Scrumptious!

Multiple tastings reveal warming black peppery spice and a build up of dried oak.

In the mid-palate, the medium bodied rum develops a touch more peppery spice and is joined by dark fruits, almonds and refreshing citrus.

Mount Gay XO Triple Cask Blend Box Label

Taste, Middle/Throat 35/40

The mid-palate spice continues to develop and towards the rear of the mouth becomes a bit fiery. Presumably the Mount Gay pot still distillate starting to dominate over its lighter column still counterpart.

Sipping again and the rum develops more of an oak presence to complement the warming peppery spice notes. A dry astringency coats the inside of your mouth accompanied by some now bitter chocolate notes – more like a 100% cacao than a vegetable-fat, milk-led Cadbury’s offering that the entry felt like. There is even a hint of something pastry-esque lurking underneath, too.

Afterburn/Finish 6/7

A medium-long finish with peppery caramel and smoky oak building alongside a dry and restrained hint of fire in the back of the throat.

TOTAL 88/100

Mount Gay XO Triple Cask Blend Box and Bottle

Overall

A Barbadian modern classic, re-packaged with a new blend for 2020.

My first tasting was a very distinct meh, I preferred the previous XO. But spend some time with this little beauty and its powerful elegance woos you towards it and by the time you have had half a bottle, the previous XO is a distant memory of your rum-tasting infancy. Quite often when I am writing about rums I find that a couple of sips from a sample bottle in one evening is not enough, but spend a week or more with a whole bottle and you get a better impression about the rum.

So, what about putting Mount Gay XO Triple Cask Blend alongside the previous edition? Well, the most obvious thing of note is an increase in the level of pot still element in the blend. The new edition is more powerful and robust. The old XO seems sweeter and lighter by comparison, whereas the new XO has more fire and some rough edges that tend to come from pot still distillates. With that has come a price increase, too…..Around Christmas 2019, I could pick up a Mount Gay XO on Amazon for around £36, and that was often discounted to £30-33. A quick Google search shows it available at £33.49 (May 2020). Therefore, the new blend is a significant step up in price as well, but it is now more clearly placed well above the Black Barrel offering that was previously not too much less than XO price-wise. So, it seems that Mount Gay’s relaunch of two of its rums is not just a change of blend, but a different target audience – I think Black Barrel is mostly aimed at the cocktail sector, whereas the new XO is more to the sip and savour enthusiast.

It is interesting to see that Mount Gay includes “Barbados Rum” and “Est. 1703” wherever possible on its boxes and labels. Probably pre-empting the potential Barbadian Geographical Indication (GI) and the added value that brings by being called “Barbados Rum.” And naturally, they are very proud of their history and so they should be! There is no reference to the proposed Gargano reclassification of rums by calling it a Single Blended Rum though.

Mount Gay

I do like the re-branded bottles – Eclipse, Black Barrel and XO all have the same bottle shape, following on from the special editions, such as the Mount Gay Peat Smoke Expression Rum.

Suffice to say that as a rum drinker that always enjoys Mount Gay rums, I have really enjoyed the new XO Triple Cask Blend tremendously. One of my favourite rums of 2020 so far

Value: 5/10

This was a tough call as Mount Gay’s rums are usually pretty keen price/value-wise. But the new blend is 55-60% more expensive, which is quite a price-hike. The quality is not in doubt, but it loses some marks value-wise as a result, especially compared to Appleton’s keenly priced 12yo Rare Blend at around £35, with which this rum will be competing. Although with Appleton’s impending rebranding/relaunch, that price will go up, too.

Flavour Profile:

Chocolate

Caramel

Tobacco

Green Bananas

Oak Tannin

Black Pepper

Review No. 143

Mount Gay Twitter Tasting 2020 #MoreThanARum

* P Denotes the rum contains POT still distillate. C Denotes the rum contains traditional/Coffey COLUMN still distillate. B Denotes the rum contains a BLEND of POT and COLUMN still distillate. M Denotes the rum contains MULTI-COLUMN still distillate or is a MODERN rum. A Denotes the rum is an AGRICOLE i.e. from Cane Juice. S Denotes the rum is presented in a SWEETENED style.

Marking Guide: Bottle/Presentation Out of 3 Glass/Aroma Out of 10 Taste, Initial-middle Out of 40 Taste, Middle/Throat Out of 40 Afterburn/Finish Out of 7 TOTAL 100

Mount Gay XO (2020 Edition) Barbados 43% £54 Single Blended Rum: A blend of pot still and traditional column still from a single distillery.

#MoreThanARum #Barbados #Mount Gay #Rum #Single Blended Rum #XO

0 notes

chaalboutiqueankhsblog · 5 years

Text

Aroma Of Thoughts BY: Nefer Baka Neterus & Netert 15mL Traveling Refillable Spray

Our Designer Perfume Oils don't have any alcohol, Fillers and Chemical ingredients . Which means you will be getting more natural product smells and better long lasting scent . Perfumes are composed of about 90% alcohol and 10% oil. Oil is the fragrance, and alcohol is what is used to cut it down. The reason that perfumes and colognes are cut so much with alcohol is that it makes the wearing time shorter; hence you will run out of perfume faster and need to buy more. If you decide to buy a perfume the normal wearing time will last a few hours; however if you put on an oil you will still be able to smell the aroma 24 hours later. The fragrance is stronger which means you only have to wear a few drops for it to be effective. Oils are not only used for wearing, but also for burning. You can burn oils anywhere to create a new and different atmosphere and effect. Here is a list of things you can do with oils:

Nuba Blossom Essential plant, fruit oils . Our Concentrated fragrance is blended with saffron , Kukui Oil Patchouli , Vanilla as the top notes, Following Tobacco, thyme, olibanum, suede , woody notes , pineapple , bergamot , black currant and apple , rose , Moroccan jasmine musk, ambergris tonka bean .

Woody Leather & Cedar leaf is a perfectly blend of Cumin, Cedar leaf and Apple as the T op Notes . The middle notes are infused with Oregano , Anise and Cannabis oil . The Base Notes are followed up with Spice , Warm Leather and Smoke . The Mood wear is Earthy

African Royal Honey & Coffee Bourbon Scent : This is a blend of Orange Marmalade , Tamarind and Honey . The middle notes Bourbon , Coumarin , Clove . Finished with base Notes Brown sugar , Tobacco . The set Mood is Breezy and Relax

Nuba Cacao Coffee : Exclusive Blend of whipped organic coconut Butter , Middle Notes Creamy Caramel following base notes of Coffee, Cocao and Brown Sugar . The Mood is Decadent .

Diesel Bad : Begins with base notes of tobacco, cedar, tonka bean, ambroxan and patchouli. These woody aromas perfectly blend into middle notes of caviar, orris root and sage. A floral-citrus combination is evident in the top notes of bergamot, lavender, cardamom and violet leaf.

Creed Aventus : The scent is a blend of Italy and Africa with notes of Moroccan neroli, lemon, bergamot, petit grain, Persian galbanum, moss, birch leaf, pure musk, whit amber and vanilla from Madagascar.

Atlier Grand Neroli : The scent is a blend of Italy and Africa with notes of Moroccan neroli, lemon, bergamot, petit grain, Persian galbanum, moss, birch leaf, pure musk, whit amber and vanilla from Madagascar.

Bvlgari Aqua : Top notes of mandarin orange and petitgrain and heart notes of santolina and posidonia and base notes of amber and clary sage.

Kush : . It is a soothing blend of woods, spices and musk.

Tom Ford Noir : The top notes contain Italian bergamot, verbena, caraway, pink pepper, and violet flower. At its heart, the scent contains black pepper, nutmeg, Tuscan Iris resin, Egyptian geranium, Bulgarian rose, and clary sage. The fragrance closes with Opoponax, amber, Indonesian patchouli, vetiver, civet, and vanilla.

Tom Ford Leather Ombre : . Patchouli notes also create a woodsy notes .

Tom Ford Velvet Orchid : This intriguing perfume combines citrus, gourmand and woody accords with a litany of floral notes that revitalize the mind and body with every spritz. Top notes of sparkling bergamot, sweet mandarin orange, sweet smooth honey and sugary rum extract introduce the aroma with a burst of zesty goodness that winds down into the rich and sultry gourmand flavors. Meanwhile, middle notes of orange blossom, orchid, jasmine, black orchid, heliotrope, narcissus, hyacinth, magnolia and decadent rose oil infuse

Bleu De Chanel : Notes of potent ginger, cool mint, spicy nutmeg, pink pepper and various citrus accents Meanwhile, floral additions of labdanum, rich jasmine and heady patchouli bring an earthy quality to the mix, while exotic incense, vetiver, sandalwood and cedar combine to dry down the cologne for an altogether refreshing and masculine fragrance.

Angel By Thierry Muglar : The mouth-watering scent notes of decadent caramel, perfectly ripe red berries and dewberry, chocolate, honey, and Australian sandalwood mingled with oriental spices

Chanel Coco Noir : The top notes of this fragrance consist of grapefruit and Calabrian bergamot. The heart notes feature rose, narcissus, geranium leaf, and jasmine. Its base notes are vanilla, sandalwood, tonka bean, patchouli, white musk, and frankincense.

Dior Ambre Nuit : Made with fresh notes of grapefruit and sunny bergamot combined with Turkish rose, passionate pink pepper, and warm amber.

Dior Blooming Bouquet : Its top notes of Sicilian mandarin create a union with middle fragrances of peony, damask rose, apricot and peach. The fruity scents complement the floral tones, accentuating the silky fragrance.

Dior Sauvage : The scent begins with top notes of pepper and Calabrian bergamot followed by a menagerie of heart notes such as patchouli, geranium, vetiver, lavender, pink pepper, Sichuan pepper, and elemi. Its warm and woody base consists of cedar, labdanum, and ambroxan.

Gucci Bamboo: Its base consists of a powerful mixture of Tahitian vanilla, sandalwood and amber. Balancing out the base are the delightful citrus notes of bergamot, while the heart is filled with floral notes including orange blossom, ylang-ylang and Casablanca lily.

Louis Vuittion Apogee : The opening notes are citrusy with orange and tangerine. The heart contains an array of floral notes including jasmine, lily-of-the-valley, magnolia and rose. Scents of guaiac wood, sandalwood and white musk conclude the aroma in the base.

Thierry Muglar Alien : Its base notes consist of warm white amber, with woodsy middle notes and a top note of Indian jasmine.

0 notes

sherrygorugh · 6 years

Text

Revisiting the Andes: Coffees From Peru, Ecuador and Bolivia

The three coffee-growing countries that range along the Andes south of Colombia — Ecuador, Peru and Bolivia — have rich and storied coffee histories. When Coffee Review last dove in to this region, with reports in 2010 and 2013, we found many impressively solid, softly balanced coffees in the Latin-American tradition — all produced from classic tree varieties like Typica and Caturra and processed with care by the time-honored washed or wet method. Coffees that stood out did so because of the purity of their traditional preparation and their balanced structure, not because of unusual tree variety, processing method or particularly original cup profile.

Although this month’s survey did turn up several very impressive coffees in that traditional mode, consider the following signs of change and experimentation in this region. Tree variety: Submissions for this year’s report included six Geishas, an expensive and distinctive variety of Arabica just beginning to be widely grown outside Panama (its most famous producer) and Ethiopia (its ancestral home), plus several samples produced from the newish Sidra variety (a hybrid of Typica and Bourbon). Or take processing method: 16 of the 48 coffees we tested for this month’s report were processed by the dried-in-the-whole-fruit or natural method, rather than the traditional washed method once completely dominant in the region.

David Pittman, of Peach Coffee Roasters in Atlanta, Georgia, updating his roast log. Courtesy of Peach Coffee.

For drinkers of specialty coffee, this experimentation seems to be paying off. Two of the Geishas (one wet-processed, one natural) and one Sidra (natural-processed) rose to the top of this month’s scorecard, as did two naturals produced from traditional tree varieties. These coffees joined several superb coffees of the classic style to fill out the 11 coffees we review here, rated 93 to 91. And although this ratings range is narrow, the breadth of nuance in aroma, structure, body and flavor runs the whole sensory gamut.

The Fair-Trade/Organic Conundrum

Peru, in particular, has long been a go-to origin for organic and fair trade-certified coffees. For our 2013 report, more than 60% of the Andes coffees we tested were certified organic, and almost 50% were fair trade-certified. By comparison, for this month’s report only eight (about 17%) of the 48 coffees submitted were labeled fair trade and/or organic (FTO). Perhaps such certifications are less meaningful now to consumers than they were in previous years, or roasters no longer feel that offering certified organic and/or fair trade coffees is worth the effort and money involved. Keep in mind that, even if U.S. or Canadian roasters buy organic-certified green coffee, they cannot print “organic” on the label and use an organic seal unless their roasting facilities are also certified for handling organic coffees, a demanding and time-consuming process. Similarly, exhibiting a fair trade seal on a coffee requires a licensing partnership, which also involves money, time and oversight. (See our report on fair trade-certified coffees.)

Probably for these reasons roasters may buy a coffee certified fair trade/organic but may choose not to take the steps necessary to legally display the certification seal. Apparently, this was the case with more than 10 of the submissions we spot-checked among the 48 samples we received. In other words, even though a bag was not labeled as FTO, a quick search online of the importer’s site indicated that the green coffee was certified at origin. So, the farmer is still getting a certification premium at the farm level, but roasters are choosing not to take advantage of this ethical appeal in their marketing.

The Direct Trade Alternative

Several roasters I spoke with for this report speculated, off-the-record, that farmers now need to differentiate their coffees more by way of intrinsic cup quality and distinction than by certification. So, in some cases, the value added by certification has given way to the more personalized appeal of direct trade, a set of practices that are not formalized, but are increasing in popularity as a new way for farmers to add value to their coffees: roasters, often dealing directly with producers, pay more for small lots of very distinctive-tasting coffees. Farmers often can earn more for a direct trade coffee with distinctive cup character created in collaboration with a roaster than they can through producing a possibly less-distinctive certified coffee. Of course, the value-added in direct trade is fluid and negotiable (as is the premium paid for organic certification). Only fair trade stipulates a formula-determined minimum price.

Miguel Meza, of Paradise Coffee Roasters, on a coffee-buying trip in the Pichincha Province of North-central Ecuador. Courtesy of Miguel Meza.

We spoke with Melissa Wilson and Parker Townley of Fair Trade USA (whose global seal reads Fair Trade Certified) to try to understand some of the nuances of this complex situation. Townley points out that the fair trade premium paid to producers, which is a significant $.20 per pound, enables coffee communities to undertake important social projects involving such necessities as cancer screenings, nutrition initiatives, education, and food security. He says, “It also positions them to deal with crises like rust, by being able to direct the premium to renovation, without waiting for governments or international development agencies to get some help; or the coffee price crisis, by being able to pay part of the premium in cash and supplement farmer incomes. The premium also enables farmers to grow in capacity by investing in things like cupping labs, dry mills, and staff training.”

Wilson adds that, while many farms are organic by default — because farmers don’t have access to affordable agrochemicals — the Peruvian government (along with other countries like Mexico) — has supported large-scale organic certification to add value, and the combined fair trade/organic premium on these coffees is $.30 a pound. And she says, “Fair Trade is a base supporting a lot of different initiatives that help farming communities. It does not pretend to be a magic wand to solve all problems, but it gives producers a very important range of motion, and sets the stage for efforts to be built upon.”

The roasting room at Peach Coffee in Atlanta, Georgia. Courtesy of Peach Coffee.

David Pittman of Peach Coffee Roasters in Atlanta, Georgia, whose Natural Utcubamba we rated 91, says that, for better or worse, his customers don’t have FTO on their radar. “Currently, we are the only specialty coffee shop within a five-mile radius,” he says. “We are in the introductory phase of specialty coffee with our customers. For the most part, we have about 15-20 seconds to explain what sets our coffee apart from commodity. To try to explain FTO might be a bridge too far for us, right now.” He bought the wildly unusual natural-processed Utcubamba simply because he loved how it tasted. We read notes of caramelized banana, hibiscus, cedar, pipe tobacco and rum cordial — not a coffee you’d pin as a Peru in a blind-cupping. Even though this coffee isn’t labeled fair trade, its purchase supports farmers on the ground by way of the fair trade premium.

Similarly, Nathan Westwick of Wild Goose Coffee Roasters in Redlands, California submitted a lovely Peru Chirinois San Ignacio (92) that is certified organic at origin, but since the roastery isn’t also certified, he isn’t able to promote the coffee as such. Ideally, the consumer ought to know about the certification, too, but at least the farmers are being rewarded for producing coffees in ways that Wilson says are “better for the farmer and for the planet.”

Wild Goose’s Peru Chirinois. Courtesy of Wild Goose Coffee Roasters.

The Sensory Experience, From Classic to Experimental

Of the 11 coffees we review here, some were sensory rides as wild as the Peach Coffee Utcubamba. Bird Rock’s Finca Tasta Peru (93), a natural-processed Red Caturra, offered up blood orange zest, dried raspberry, ginger blossom, cocoa powder and sandalwood — again, not your classic Peru cup, which is typically balanced, soft in structure and understated in aromatics. Of this coffee, Maritza Suarez-Taylor of Bird Rock says, “[Farmer] Edith Meza started to experiment with honey and natural-process coffees in 2014, and after tasting a lot of samples, we offered the first coffees from this process in 2016 (at PT’s Coffee, a brand also owned by Suarez-Taylor and her husband, Jeff). Every year, Edith and her brother Ivan ask for our feedback on what they can do to improve the green coffee, which is a challenge for them due the lack of infrastructure and knowledge in coffee processing that deviates from the traditional washed process. For this coffee, we asked her to separate out the Red Caturra. Each year we continue to see improvements in quality and consistency.”

Sean Tung of Sucré Beans in Taipei.

Other experimental coffees we review include three produced from the Geisha variety: Taiwan-based Sucré Beans Bolivia Yungas Caranavi Alasitas Geisha Natural (93), whose spice-toned, delicately fruity profile wooed us; a second natural Geisha from the Caranavi region of Bolivia by Plat Coffee in Hong Kong (91), with a more reserved, cocoa-toned presentation; and a washed Blues Brew Geisha Pasco Oxapampa Peru (92), also roasted in Taiwan, alive with resonant floral and deep candied nut tones.

Blues Chen of Blues Brew in Taipei.

In the classic wet-processed camp, Minnesota’s Paradise Roasters Ecuador Pichincha Typica (93), a version of which made our list of the Top 30 Coffees of the Year in 2018, leads the way with its richly sweet-savory notes of cocoa nib, mango, lemon verbena and freesia. Kansas-based PT’s Coffee’s washed-process Sidra (the Typica-Bourbon hybrid) landed at 93 for its rich-toned, engaging complexity, more like a “classic” cup in Technicolor.

A Cajamarca Peru from Greater Goods Roasting in Austin, Texas and an Ecuador Finca La Papaya (92) from Willoughby’s Coffee & Tea in Branford, Connecticut, both conventionally wet-processed, each earned 93 points for their straight-ahead flying of the classic flag. The former is deeply rich and sweetly savory, while the latter is crisply tart, more citrus-driven.

The Ecuador Los Eucaliptos from Kickapoo Coffee (93) in Driftless, Wisconsin reads a bit like a clean but idiosyncratic natural-processed coffee with its notes of very ripe plum and root beer, but it turned out to be a washed coffee whose roast profile also showed off its pretty fruit and sweet herbaceousness.

The Current State of Andes Coffees

Many farmers in this region are recovering from one of the worst outbreaks in history of the devastating coffee fungus known as leaf rust. Several roasters I spoke with suggested anecdotally that the need for re-planting is one explanation for the experiments with varieties such as Geisha and Sidra, as these coffees command higher prices than Typica and Caturra. Experimental processing methods, on the other hand, are almost certainly driven by market demand for distinctive-tasting coffees. There is a growing desire, especially in Asia, the U.S. and Canadian markets, for the unusual, often fruit-driven character of natural-processed coffees. Sean Tung, of Plat Coffee in Hong Kong, says he thinks processing experiments are also going global by way of producers sharing information across continents.

Shihpan (James) Chuang, of Taipei-based importer Pebble Coffee, cautions that, with the pursuit of naturals in producing regions that don’t have traditions of this processing method, the proposition can be especially risky. But he agrees that producers can ask more for these coffees, given their potentially unique profiles and the additional labor and time required to produce them.

Amy Broderick, a trader with Olam Specialty Coffee, puts an even finer point on it: “The possibility of inconsistent results is higher than with washed coffees, and over-fermentation is common. The process can be piloted, but then once the farmer nails it in small batches and moves on to larger quantities it’s possible they run into factors they can’t control (too high temperatures, too much rain, etc.), and if something small turns into something big in the cup quality, they’ve risked it all for nothing.

“Beyond that,” Broderick continues, “not every farm can take on the risk of experimentation. With a market that fluctuates the way we’ve been seeing, just having the capital to invest in innovating products is often not an option, especially knowing that some of those experiments will not yield perfect results in the short term. It could take a few harvests to really pinpoint the perfect cup for that region and variety. If farmers don’t have partners on the ground who can cue them in to the information and feedback they need, then the risk could be considered too high.”

In fact, over-fermentation was the most common issue with the natural-processed coffees we cupped that did not score high enough to be included in this report.

While it’s impossible to know how the experimentation going on in this region will ultimately play out, our cupping of 48 coffees from Peru, Ecuador and Bolivia, with their exhilarating mix of profiles both classic and unorthodox, appears to bode well for the future.

The post Revisiting the Andes: Coffees From Peru, Ecuador and Bolivia appeared first on Coffee Review.

Revisiting the Andes: Coffees From Peru, Ecuador and Bolivia published first on https://linlincoffeeequipment.tumblr.com/

0 notes