Highball: Fall 2016

Highball S P I R I T S

Bourbon Country

should be on your bucket list twice S i m p l y Fa l l :

Simple syrups for a more flavorful season

Nothing is more fun than a barrel of Monkey Rum

M A G A Z I N E

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F A L L

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Highball is a quarterly publication of ABC Fine Wine & Spirits. Copyright

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2016 ABC Liquors, Inc. All rights reserved.

Not all products are

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HIGH WEST DISTILLERY

In honor of September’s

since 1870 is producing

Bourbon Heritage Month,

some damn good whiskey.

Rosemary recounts her

SIMPLY FALL

bucket list trip to the

Welcome fall with cocktails

Bluegrass State.

inspired by the weather

product you’re looking for

and made with seasonal

order it for you!

Meghan Guarino Editor meghang@abcfws.com

simple syrups.

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A BARREL OF MONKEY RUM

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SPIRIT TO SIP: WYBOROWA WODKA Sipping Wybo won’t exactly help you

Named for food show host

pronounce its Polish

Zane Lamprey’s travel

name, but it will

companion, Monkey Rum

make you want another

has taken the spirit world

glass of this double

by storm.

distilled rye vodka.

Allie Smallwood Contributing Editor allies@abcfws.com

Rosemary Rillo Contributing Writer Wine & Spirits Specialist

Congratulations to our fellow Florida friends at St. Pete Distillery!

Their Banyan Reserve Vodka was named Best in the South by Southern Living!

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BUCKET LISTS & BOURBON

Utah’s first legal distillery

available in all stores. If the

isn’t available, ask us to

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H I G H W E S T D I S T I L L E RY A L L I E S M A L LWO O D

Park City, Utah, is home to a lot of mountains, even

making something just for people to get drunk. So we

in wood and you wait. I was very lucky to meet a

more Mormons and surprisingly, some darn good

never had any problems, but we were just scared that

man named Jim Rutledge, he ran Four Roses and he

whiskey. But it’s not that the city itself has any excel-

they wouldn’t accept it.”

was one of my first advisors. As we were doing the

lent pre-requisites for yielding lip-smacking spirits.

It’s the team behind High West Distillery. “I guess since the team gets to live where they want to live maybe they have a little more passion, they’re happier in their jobs, so maybe they do a little bit better job.

It’s not that the whiskey is from Utah but it’s the team that is really very good at what they do,” David Perkins, owner and founder of High West, explained.

From his answer, you might get a grasp that his personality (and for that matter, business plan) is exactly what he wants for the whiskey from High West: “I think fun is probably one of the first words to describe our personality [as a company], but obviously we’re Western, [but we’re also] low-key, honest. A lot of us aren’t from Utah, but a lot of us are from the West. It’s a little more low-key here, we let our hair down, we don’t wear ties... casual but intense.”

Since High West was the first legally licensed distillery in Utah since 1870, the ball of standard was always in their court. David said that no one really knew what to expect, and he just kind of rode that wave. “I think the standard for us was, because we’re in a state where, you know, the [main] religion doesn’t drink, our standard was responsibility,” David said. “We felt an obligation to really take the high road and express that we’re making a quality product, we’re not

But the community did accept High West and for good reason: This whiskey is good stuff. In last fall’s Whiskey Advocate, High West stole three spots on a list of top 25 best whiskeys under $100. “And those three are blends we created from the same whis-

plan he asked, ‘Dave, while you’re waiting for your whiskey to age, how are you gonna make payroll?’

And I thought, ‘Wow, that’s a pretty good question,’ so that was the genesis for thinking about a restaurant.”

keys anyone else can buy and so it’s kind of neat to

Phenomenal food from a restaurant built right next to

be recognized for that. We’re proud of our quality,”

their distillery may not have been in the original plan,

David said. Because the whiskey is done so well, the

but Dave had an idea and it made sense. “It’s our bill-

distillery skyrocketed into recognition. But true to

board if you will, because we didn’t have any money

their laidback roots, David calmly talked about how

for marketing. So if we could attract people with good

they had a business plan (“you have to kind of say

food then we could tell them about our whiskey.”

where you’re going and how you’re gonna get there and how big you are”), but he didn’t predict how big they would get so quickly. They grew along the path (and budget) that they had.

And tell people about their whiskey they did. Today, they—High West, patrons of the restaurant and whiskey lovers alike—are still talking. Dave mentioned that they’re “hoping to grow more because we

But even the budget wasn’t something that would

just moved into our new plant about a year and a half

stress Dave out. Take their labels for example… artists

ago, and our new plant has the ability to grow into

around the nation drew them for a whiskey trade-off.

it where we could make a couple hundred thousand

“We didn’t have any money to hire a designer, so

cases.” Slow and steady is the plan and it’s working

we were lucky to know some artists. We said, ‘Hey,

well for him and the team.

we don’t have any money but would you be ok if we gave you a few 6-packs of whiskey and you’ll get the recognition from the label?’ So it was kind of a trade if you will.”

Their restaurant was another source of income. David

Currently available in select ABC Fine Wine & Spirits locations and online at www.abcfws.com are American Prairie Rye ($40), Bourye Whiskey ($80), Campfire Whiskey ($64), Double Rye Whiskey ($40) and Yippee Ki-Yay ($65).

truthfully admitted what we all know: “Whiskey is a hard business to get into, because you put stuff

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Simple Syrups M E G HA N G UA R I N O

A staple for mixologists nationwide and home bars everywhere is simple syrup. This deliciously sweet ingredient is as its name suggests: simple—a combination of equal parts sugar and water heated together until homogenous,

Cinnamon Simple Syrup

Baked Apple Simple Syrup

1 cup Sugar

1 cup Apple Peels, firmly packed

1 cup Water

1 cup Light Brown Sugar, firmly packed

4 Cinnamon Sticks, broken

1 cup Water

then cooled and stored until called for. Used in

Heat ingredients to a boil over medium heat.

Heat ingredients to a boil over medium heat.

cocktails like the classic Mint Julep, the Mai Tai,

Reduce heat and let simmer, stirring frequently,

Reduce heat and let simmer, stirring frequently,

any cocktail of the smash variety and more, the

until sugar is completely dissolved, about 10

until sugar is completely dissolved and thickens

role of simple syrup is to balance out any bitter,

minutes. Remove from heat and cool. Strain the

slightly, about 10 minutes. Remove from heat

acidic or boozy flavors introduced by other

syrup into a glass jar for storing.

and cool. Strain the syrup into a glass jar

ingredients. It’s a delicate kiss of sugar to settle a brawny drink.

And because fall is a season of flavor, up your simple syrup game with infusions that will tantalize your taste buds right on through winter. Flavored simple syrups are made with

3 Try this in a Pumpkin Pie Martini!

for storing.

3 Try this in a Spiked Bourbon Cider!

2 oz Vanilla Vodka

1 tbsp Canned Pumpkin Pie Mix

1 oz Bourbon

1/2 oz Cinnamon Simple Syrup

1 oz Baked Apple Simple Syrup

Nutmeg for garnish

½ oz Triple Sec

Ginger Ale

the original base, then fruit, herbs, spices and

Combine ingredients in a shaker filled with ice.

other ingredients are added during the heating

Shake and strain into a glass. Dust with nutmeg

Combine bourbon, simple syrup and triple

process to fully infuse the syrup. Below are

and serve.

sec in a shaker with ice. Shake to combine and

three fall-inspired syrups that are easy to make and delicious to mix with.

Pear Simple Syrup

1 ½ cup Sugar, plus 1 tbsp separated

1 ½ cup Water

1 cup Pear, chopped

1 Cinnamon Stick

Pinch Kosher Salt

Combine chopped pear and 1 tablespoon sugar in a pot and cook until tender. Add the remaining sugar, water, cinnamon and salt to the pot.

Bring to a boil over medium heat. Reduce heat and let simmer, stirring frequently, until sugar is completely dissolved, about 10 minutes.

Remove from heat and cool. Strain the syrup into a glass jar for storing.

3 Try ½ ounce mixed with chilled Prosecco!

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PRO TIP: Rim the glass with cinnamon sugar for an even bigger burst of flavor!

strain into a glass. Top with ginger ale and serve.

M O N K E Y

R U M

A L L I E S M A L LW O O D

Zane Lamprey has hosted reality show after reality

“When we were designing this product, we designed

show, traveling the world for the best food, bever-

it to be enjoyed straight, with a squeeze of lime,”

ages and events. But then someone asked him, “Hey

Ian said. They invest so much in tastings because

man, what’s your favorite drink?” and he decided

they believe in the small—but growing—category

that rum, capturing the spirit of all his adventures,

of sipping rum straight. “Our second most popular

would be yet another road of fun to traverse.

response is, “This is good enough to sip straight!”

His Monkey Rum co-owner, Ian Crystal, filled me in on the details leading up to the rum’s current stardom: “The name actually comes from his travel companion, a stuffed monkey. Every time someone saw the monkey, they would take a sip of their adult-beverage of choice.” Did you get that? This bottled rum came from a drinking game.

And so once people taste it their perception really changes. People are immediately won over by its unique profile,” he explained. “When the rum interacts with the wood in the barrel it becomes softer and smoother… We don’t have to add as much sugar to disguise the alcohol burn and we actually have half the sugar of our leading competitors.”

Artificial colors and flavors are not added to these

Aged in Trinidad in old Jack Daniel’s barrels and

rums, and you don’t get that syrupy, sticky,

bottled in New York (more energy-efficient and sus-

artificial aftertaste.

tainable), their Spiced Rum ($22) exhibits notes of cassia (cinnamon) and a buttery vanilla mid-palate that perfectly supports the spice; there is a hint of the same toasted coconut flavor from the clear rum.

Sip it straight or mix it up, Monkey Rum is an adventure in a bottle with a sustainable, eco-friendly core.

The Toasted Coconut Rum ($22) shows smoked hickory in addition to the aromatic coconut.

Ramos Gin Fizz

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The Bucket List & Bourbon ROSEMARY RILLO, WINE & SPIRIT S SPECIALIST – FERNANDINA BEACH

We scratched one from the bucket list. My bucket

the Black Label, along with a fair bit of heat,

Up next is the bottling line, where Knob Creek

list, anyway. My hubby Roger is a Scotch guy,

but a couple of drops of water mellow it nicely.

Single Barrel is going into its signature square

but I’m a bourbon girl. We had been in search

The Single Barrel has more aroma and more

bottle with black wax top. The bottle must be

of something special to do for our 40th wedding

complex flavor, adding butterscotch, a creamy

washed out before the bourbon goes in, and we’re

anniversary, and a trip to Kentucky was much

mouthfeel and a smooth finish. Elijah Craig

surprised to find out this is done with bourbon!

more affordable and logistically feasible than

adds a slight smokiness and a little maple to the

Water isn’t used so that the proof isn’t diluted.

one to Scotland, so we decided to strike out for

butterscotch/vanilla profile, with a smooth and

the fabled Bourbon Trail.

creamy finish.

The last stop before the gift shop is the tasting room. What do we find here but several wine

Founded in 1879, the Wild Turkey distillery

taps… well, bourbon taps, but they’re just like

is beautifully situated on the banks of the

the ones we use to sample wine at ABC stores!

Kentucky River. It is the first major distillery

We choose carefully from a broad assortment.

we visit, and we learn about the 52-foot single

I want to try things I haven’t had before, so I se-

copper still, the mashbill and the aging process

lect Devil’s Cut ($19) and Baker’s ($54). Roger

for several Wild Turkey brands. We view the

takes Basil Hayden’s ($48) and Knob Creek

still and the inside of a rickhouse and finish up

Single Barrel ($46). Devil’s Cut is made from

with a tasting. I sample Rare Breed ($44) and

the bourbon that has been absorbed by the bar-

Russell’s Reserve 10 Year ($33), while Roger

rel. They have somehow found a way to extract

tries Kentucky Spirit ($58) and a 6-year-old rye.

that and bottle it. Amazing, since it’s not terribly

Rare Breed is lovely and smooth; Roger likes

expensive. It is quite smooth with lots of caramel

the rye because it has a similar flavor profile to

flavor. The Baker’s has an elegant texture and

Highland single malt Scotch. We’d love to linger

soft, refined notes of vanilla, caramel and a little

over our souvenir glasses, but we have to hurry

spice—a very nice drink, especially with a small

to make our next tour at the Evan Williams

Next we hit the road to Jim Beam, another beau-

bourbon Experience in downtown Louisville.

tiful place laid out in rural countryside with a

We barely make it in time for the 4:20 tour, which is a very visually oriented series of video presentations and displays depicting the history of Evan Williams, citing him as Kentucky’s first commercial distiller, beginning in 1783. (Other folks may argue that point. People around here

railroad line conveniently nearby. A lovely white house sits in the center of the property and was once the Beam family home, but now serves as office space. In front of the house stands a statue of Booker Noe in a rocking chair holding a glass, with a small dog at his feet.

piece of ice to open it up.

Time to hit the road again, destination: Maker’s Mark. We learn that Maker’s Mark ($30) uses wheat and no rye in its mash bill. The goal of T. William “Bill” Samuels, Sr., when he founded Maker’s Mark in 1954 was to produce a “sweeter” flavor profile in his bourbon. He developed several mash bills but did not have time to

take their bourbon heritage seriously.) We

We go through the small batch distillery, where

produce and age each one. Instead, he had each

learned to properly smell and taste bourbon,

Knob Creek ($35) is being made. We view the

recipe made into loaves of bread, and decided

and a small pitcher of water is included with the

cooking mash, the stills and the fermentation

the one without any rye tasted best.

flight. A drop or two can “open up” the flavors

tanks. Then, we step outside, where our guide,

and smooth out the finish, we learn. We start

Travis, demonstrates barrel filling with a hose.

with a big seller, Evan Williams Black Label

From there we go to the “dumping dock.”

($12), then move on to Evan Williams Single

Two volunteers assist Travis in rolling a barrel

Barrel ($24) and finish up with Elijah Craig

perched on rails so that some of its contents are

12 Year ($30) and a dark chocolate-covered

poured into a glass for us to examine the color

bourbon ball candy. Notes of vanilla come with

and aroma. We can see chunks of the charring from the barrel floating in the glass.

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Also notable in the history of this brand is the influence of Marjorie (Margie) Samuels, wife of Bill Samuels. She was responsible for the brand name, having been impressed by the makers’ marks that English pewter smiths stamped into their products. She was also responsible for the bottle shape design, font and label designs, and

Copper stills at Maker’s Mark

A barrel sculpture outside of Heaven Hill

for the signature drippy red wax seal. She was the fifth woman inducted into the Kentucky Bourbon Hall of Fame.

Bill Samuels, Jr., took the company helm from his parents. It was his desire to make a mark of his own on the brand before retirement.

Maker’s 46 ($39) bears testament to his determination and the number of ideas discarded before hitting on a winner. To produce Maker’s 46, the barrel head is removed from a fully aged Maker’s Mark barrel and 10 seared French oak staves are inserted. The barrel is resealed and the bourbon is aged for another 6-8 weeks.

Rob Samuels has since taken the helm and is responsible for the introduction of fine art to the distillery. We saw some of this in the visitor center and in the tasting room, but the most spectacular expression of art is in the barrel room. It is the culmination of our tour, as we leave the tasting room and walk through to the gift shop. Gazing up, an ethereal backlit array of glass sculpture, designed by artist Dale Chihuly, glows enchantingly above our path. We are challenged to find four cherub figures among the shapes and swirls of color. They represent guardians of the “Angels’ Share.” Amber and red are dominant hues, symbolizing the colors of the bourbon and its emblematic wax seal.

While I only touched on a few of the distilleries we visited along the Bourbon Trail, there is so much more to do in Bourbon Country… I guess it’ll just have to go back on the bucket list!

Inside the Bourbon Heritage Center at Heaven Hill

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8989 South Orange Ave. Orlando, Florida 32824 th A RY NNIVERSA

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S PI RIT TO S IP:

F I N I SH :

C OL OR :

Clear and inviting O N

THE

NO S E:

LEMON ZEST, BLACK PEPPER AND SPICE O N

THE

Wyborowa Wodka

PA LAT E:

Creamy with soft spice and a touch of minerality, this rye vodka exudes flavors of fresh bread and even a touch of white chocolate B O D Y:

Double distilled for a smooth mouthfeel and creamy body that can be sipped straight

Persistent, warm and sweet with notes of cinnamon and licorice P R O O F :

80°

TASTING TIP:

This tasty vodka has quite the name—Wyborowa (vee-borova) is Polish for exquisite; call it Wybo (vee-bo) for short