BREAKING NEWS: Food & Drink, Diet & Nutrition

Hearty Root Vegetable + Meatball Soup

Thu, 23 Jan 2025 00:23:56 +0000

Hearty Root Vegetable + Meatball Soup

Cozy up with a hot and comforting bowl of our Root Vegetable Meatball Soup, packed with nutritious ingredients and bursting with flavors!

This hearty soup is a perfect blend of tender meatballs, roasted root vegetables, and aromatic spices, all simmered in a rich and nourishing bone broth. The addition of harrisa paste adds a very subtle kick, while the fresh parsley adds a bright and refreshing touch.

What makes this soup truly special is the use of root vegetables, which are not only delicious but also packed with nutrients. Carrots, parsnips, and potatoes provide a boost of fiber, vitamins, and minerals, while the celery and onions add a depth of flavor and antioxidants.

This recipe is also highly customizable, allowing you to choose your preferred type of meat for the meatballs and select from a variety of broths to suit your dietary needs. Whether you’re looking for a comforting meal to warm up on a chilly day or a nutritious and filling option for a weeknight dinner, this Root Vegetable Meatball Soup is sure to become a new favorite!

There’s just something ultra-satisfying, and extremely comforting about a big stockpot of homemade soup sitting on the stove:

Your kitchen smells delicious, soup is often more affordable, and it’s great because dinner is ready even if you’ll have a few stragglers who arrive home later after work or sports.

Soup helps to stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients that you carefully choose yourself.

I often double up soup recipes because it tastes even better the next few days, and also freezes very well. So, after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS & NUTRITIOUS Hearty Root Vegetable + Meatball Soup!

As with most soups – they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!

Stays great refrigerated for 4 days, or frozen for up to 2 months.

Firebrand Brewing Co has created two finisher beers for the Arc of Attrition by UTMB event being held in Cornwall at the end of this month.

Everyone who finishes the 100-, 50-, or 25-mile race will find a special edition Firebrand pale ale or alcohol-free lager waiting for them at the finish line.

“Running has been a transformative journey for me,” said Joe Thomson, co-owner and head brewer at Firebrand. “I started in 2022, looking to live a healthier lifestyle, and it quickly became a passion.

“Taking on the Arc 100 last year was an unforgettable experience, and I am honoured to partner with the Arc of Attrition by UTMB this year with two special beers for the race. We can’t wait to see runners cross the finish line and celebrate their incredible achievements with a well-earned beer.”

Firebrand’s special edition Arc beers are an alcohol-free lager that is gluten free, vegan friendly, and only 35 calories per can, and a pale ale created from Apollo and Mosaic hops, which has a sweet, malty base and smooth, clean bitterness.

The Arc 100, Arc 50, and Arc 25 are point-to-point challenging coastal races along the South West Coast Path. Held from 24th to 26th January 2025, the Arc of Attrition by UTMB sees competitors tackling some of Cornwall’s finest coastal paths.
The post Beer rewards for Arc of Attrition finishers first appeared on Beer Today.
The post Beer rewards for Arc of Attrition finishers appeared first on Beer Today.

Almond Cupcakes with Coconut Buttercream Frosting

Wed, 22 Jan 2025 15:07:25 +0000

These fluffy almond cupcakes with rich coconut frosting are the best flavor combination! The cupcakes are soft and moist, and the buttercream is sweet and creamy. They’re perfect for any occasion and one of the best cupcakes I’ve tasted!

Almonds and coconut are the sweet combo I never knew I needed. They work so well in my Italian cream cake recipe, and I knew these cupcakes would be a hit! If you love the tropical taste of coconut, try my banana cupcakes, too!

Continue reading Almond Cupcakes with Coconut Buttercream Frosting at Cookies and Cups.

Holy Goat gets 2025 under way with varied quartet

Wed, 22 Jan 2025 14:31:43 +0000

Dundee mixed-fermentation brewery Holy Goat has announced its first four new beers of 2025, as ever across a broad spectrum of styles.

Holy Goat is offering a barrel-aged Flanders red, a stout, a Scottish 180 shilling, and a red wine, sour beer hybrid.

Brewer’s notes

Crypt Witch (8% ABV)
A Flanders red with Frederiksdal cherries and forest honey, brewed in collaboration with Black Iris Brewery. It was brewed with 70% provision-strength ‘young’ stock beer, aged four months, blended with around 30% mature stock beer, aged in third-fill whisky casks for a year. The combination of old and young beers has produced a complex sweet and sour flavour profile with a subtle oak character.

1895 Shipwreck Stout (8% ABV)
Brewed in collaboration with Glasgow’s Epochal Brewery, this is a recreation of a beer found in bottles retrieved from the shipwrecked vessel Wallachia, which sank after a collision in the Clyde Estuary in 1895. The beer itself was a strong export stout from the McEwan’s brewery, in Glasgow, destined for the West Indies.

180 Shilling Ale (12% ABV)
Another Scottish collaboration, this time with Newbarns Brewery. It’s a take on a traditional Scottish ale (barley wine) using a double/reiterated mash. This 17th century brewing technique utilises the run-off wort from one mash as the liquor for a second, to get higher alcohol without needing to add sugar.

Rondo Vines (7.4% ABV)
A red wine, sour beer hybrid aged for three months on the pressed skins of British-grown Rondo grapes, provided by Renegade Urban Winery (based in Walthamstow, London). The skin contact from this maturation has produced a deep purple colour, and complex flavours of blackcurrant, sloes and cherries, with a funk-forward natural wine character.
The post Holy Goat gets 2025 under way with varied quartet first appeared on Beer Today.
The post Holy Goat gets 2025 under way with varied quartet appeared first on Beer Today.

Study: Coffee Extends Its Lead as Top US Caffeine Source

Wed, 22 Jan 2025 13:05:26 +0000

People in the United States are consuming more caffeine than they were a decade ago, with coffee extending its grasp as the dominant dietary source of stimulant, according to a...

Stray Cat Coffee Finds a Home in Baker City, Oregon

Wed, 22 Jan 2025 13:03:16 +0000

A new roasting company in Eastern Oregon’s Baker City called Stray Cat Coffee is scratching its way into homes and local businesses. Inside a purpose-built 300-square-foot home addition, Stray Cat...

Chicken A La King

Wed, 22 Jan 2025 13:00:00 +0000

Chicken à la king is a timeless recipe that’s perfect for cozy dinners! This classic dish features tender chicken and veggies in a rich, creamy gravy-like sauce loaded with savory flavor.

Reasons You’ll Love This Recipe

Easy to Make: You can make Chicken à la King with simple ingredients and easy steps, preparing it in just 10 minutes.

A Crowd-Pleasing Dish: Whether you’re enjoying it as a weeknight meal or serving it to guests, this dish delivers a cozy taste that everyone will love.

Comfort Food: Warm, creamy, and filling! This recipe checks all the boxes for a cozy dinner. Pair it with my crockpot green beans or a fresh green salad for a complete meal. It’s also wonderful served with biscuits.

Simple Yet Satisfying

If you are looking for a simple yet incredibly flavorful chicken recipe, look no further! Chicken à la King is hearty and satisfying when served with rice, pasta, or buttermilk biscuits. You can whip this meal up quickly on busy weeknights or save it for special occasions.

Ingredients Needed for Chicken à la King

How to Make Chicken à La King

This recipe can be on the dinner table in just 40 minutes. It’s perfect to make on busy weeknights. Serve it with my crockpot carrots and homemade crescent rolls. Let’s get started!

Cook the Chicken: Season the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side.

Dice the Chicken: Remove the chicken from the skillet and dice once it’s cool enough to handle. The chicken will finish cooking later.

Cook the Veggies: Add the butter, mushrooms, onion, and peas to the skillet and cook the vegetables until they are tender, about 4-5 minutes.

Start the Sauce: Add the garlic and cook for just a minute. Then, whisk the flour into the butter and vegetables to create a paste.

Continue Mixing the Sauce: Slowly whisk the chicken broth and half and half into the butter paste, then stir and cook until the sauce becomes creamy.

Add the Remaining Ingredients: Add in the chicken, vinegar, pimentos, and bullion. Reduce the heat to medium-low and simmer until the chicken is cooked through, stirring occasionally. Remove the skillet from heat and serve with rice, noodles, or dumplings. Then, season the chicken à la King with salt and pepper to taste!

Chicken à la King Tips and Variations

Here are my tips and suggestions for customizing this easy chicken recipe. Use your favorite vegetables and explore different serving options. Your family is sure to LOVE it!

Try Using Cooking Wine! You can use cooking wine in place of the white wine vinegar.

What can I serve it with? Chicken à la King is often served over egg noodles or rice but you can enjoy this dish on its own.

Don’t have pimentos? You can replace the pimentos with finely diced red bell pepper or leave them out altogether.

What mushrooms should I use? I used baby Bella mushrooms because that’s what was available, I mostly see people use cremini through.

How to Store Leftover Chicken à la King

If you’re lucky to have any leftovers, chicken à la king makes a delicious lunch the next day! Follow my tips for storing and reheating leftovers below.

In the Refrigerator: Store leftovers in the fridge in an airtight container for up to 3 days

In the Freezer: Store in the freezer for up to 2 months and reheat in the microwave or on the stove.

***Tip for Reheating: Cream-based sauces may break or separate when reheated but the dish is still good to eat.

More Easy Chicken Recipes

I’m always working on new ways to make chicken taste amazing! Here are some of our favorite recipes, similar to chicken à la King, that I’ve been making on repeat. You can also check out our full collection of chicken recipes for more ideas!

Dinner
Chicken Divan
50 mins
Dinner
Chicken and Noodles
3 hrs 5 mins
Dinner
Siren Craft Brew are bringing back one of their most popular imperial stouts, Origin Story, this month, but it’ll be joined by two new variants.

With speciality malts, three separate mashes, and three oak varieties, Origin Story, introduced in 2020, is one of Siren’s most complex creations ever.

It was brewed as a true ‘imperial grain stout’, showcasing the incredible variety of roasted barley available to the brewer and the depth of flavour it can bring, without often-seen adjuncts such as lactose, chocolate, or coffee.

This year it is being joined by Nitro Origin Story and Origin S’Morey imperial stout with vanilla and hazelnut, both 10% ABV.

The former shows how nitrogen can affect big stouts, while its companion offers notes of marshmallow, caramel, honey, nutty biscuit, chocolate, and subtle smokiness from those malts.

“Rich residual sugars balance with oak tannins to keep the beer drinkable, moreish, and spectacularly flavoursome,” says the brewer.
The post Siren imperial stout gets two new companions first appeared on Beer Today.
The post Siren imperial stout gets two new companions appeared first on Beer Today.

Best value Brunello di Montalcino 2020: 10 to buy

Wed, 22 Jan 2025 09:59:59 +0000

When it comes to a distinguished wine like Brunello di Montalcino, value is a relative concept. The challenge in 2020 is finding less expensive examples that deliver the structure and complexity the denomination implies.

As a reminder, value doesn’t simply mean the cheapest price. In this vintage, shelling out just a little bit more might result in a substantial increase in bang-for-your-buck.

Notes and scores for Michaela’s best value Brunello di Montalcino 2020 below

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The best value Brunello di Montalcino 2020

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Sharp’s and Bango Kitchen bring Silent Bistro to Redruth

Wed, 22 Jan 2025 08:30:17 +0000

Sharp’s Brewery and Penryn-based Bango Kitchen are collaborating on a Silent Bistro takeover of the Buttermarket courtyard space in Redruth.

Enjoying beer, food, and music at a previous Silent Bistro event

On 5th February, Howard Sellers and Nick Archer, the two chefs behind both Bango Kitchen and sister street food company The Shellfish Pig, will be crafting a four-course small-plate Asian street food inspired menu from their incredible repertoire.

Sharp’s, UK leaders in food and beer matching, will be providing a bespoke four-course beer and cider-matched menu which is likely to include a few favourites and a unique Sharp’s ‘hoptail’.

All will be enjoyed against the musical backdrop of funk and soul beats, brought by regular collaborator with all involved parties, DJ Atomic Dog.

The Silent Bistro follows the same principle as the silent disco, with the music heard via headphones.

“Both Howard and Nick have the same sort of unending passion for what they create and serve up as our talented, world-class brewers at Sharp’s,” said Sam Lyne, beer sommelier at the brewery.

“When you combine those two elements with a spirit of taste innovation in a four-course menu such as the one we’re all working on for the Buttermarket takeover, you can be sure our guests will be in for a most memorable culinary journey. We can’t wait to be the amongst the first to lead with a takeover at Cornwall’s new creative foodie location.”

Tickets for the Bango Kitchen and Sharp’s takeover at the Buttermarket are available for £25 per head for the four-course tasting menu and four beer matches here.
The post Sharp’s and Bango Kitchen bring Silent Bistro to Redruth first appeared on Beer Today.
The post Sharp’s and Bango Kitchen bring Silent Bistro to Redruth appeared first on Beer Today.

New brews among Arkell’s 2025 specials

Wed, 22 Jan 2025 08:08:00 +0000

Arkell’s have revealed their 2025 line-up of special and seasonal beers, to sit alongside their familiar core range brews.

Among the newer recipes is a beer designed by one of the brewing team, who is studying for his brewing qualifications this year. Jack’s Juicy IPA (4.5% ABV) is set to be a superb flavour bomb, with Jack selecting Krush hops to build aromas, a hop never used by Arkell’s before.

Another new beer, coming to the pubs in October and November, is a collaboration with maltsters French and Jupps. “This is the team who take barley from farmers and roast it in their beautiful traditional kilns to impart the caramel, chocolate, and nutty flavours we achieve in so many of our beers,” said a brewery spokesperson.

“Together, we are pooling our 500-plus years of experience to brew a beer that accentuates all these superb characteristics.”
The post New brews among Arkell’s 2025 specials first appeared on Beer Today.
The post New brews among Arkell’s 2025 specials appeared first on Beer Today.

Kentucky Distilleries and Precision Conservation Management Join Forces to Enhance Regenerative Corn Farming Practices throughout Commonwealth

Wed, 22 Jan 2025 08:05:03 +0000

Kentucky Distilleries and Precision Conservation Management Join Forces to Enhance Regenerative Corn Farming Practices throughout Commonwealth

FRANKFORT, KY.— Four leading spirits companies and the Kentucky Distillers’ Association (KDA) are joining forces with Precision Conservation Management (PCM) and the Kentucky Corn Growers Association (KCGA) to launch a five-year, $2.8 million initiative for Kentucky corn farmers. Together, Kentucky distillers are providing tools for corn farmers to successfully implement proven practices that will support the long-term resilience of the state’s historic agricultural community while providing economic and sustainable value to regenerative agriculture in Bourbon and distilling.

The collaborative Kentucky partnership, formed by Brown-Forman, Diageo North America, Heaven Hill Brands and Suntory Global Spirits, will support farmers by hiring additional conservation specialists to maximize management education beginning in 2025. PCM will work with farmers in the central Kentucky region to implement regenerative corn growing practices on more than one hundred thousand acres throughout five years. With these practices and new on-farm resources, the goal is to ease administrative burdens and identify economic and environmental benefits that can be scaled.

“Farmers are spread thin and are already making hundreds of management decisions each year. They want to do a good job, but face time constraints and decision fatigue when it comes to analyzing data and making changes,” said Greg Goodwin, Director of PCM. “Our specialists work hand-in-hand with farmers to identify opportunities to improve the health of their farmland and success of their operation. We are grateful for our partnership with the KDA and Kentucky distilleries as we make these great ideas a reality by supporting our farmers in effective, regenerative practices — a win-win for our industries.”

“Having worked closely with PCM since 2015, I have seen how helpful this program has been to my on-farm decision making. I routinely work with my conservation specialist to analyze data and confirm the economic benefits of decisions I have made to adopt new practices and innovate for the environment,” shared Joseph Sisk, Sisk Farms, Christian County. “PCM has also helped me better understand how our practices are closely tied to the supply chain and allows my markets and end-users to trust that our crops will support their sustainability objectives.”

Eric Gregory, KDA President, shared, “With much of our distillers’ corn being produced in Kentucky, we see the massive impact that Bourbon has on Kentucky’s ag climate. As these four distilleries unite to support regenerative corn growing practices, I look forward to seeing how new resources and incentives can further propel our local farmers without impacting our bottom line.”

The collaborative effort will also expand PCM’s efforts in Kentucky to benchmark individual farm financials against an anonymized, regional and statewide dataset in an annual Resource Analysis and Assessment Plan. This will be utilized by farmers to understand where they can profitably implement conservation practices. This service is free to farmers, and they will receive a sign-on incentive for their time. The participating KDA distillery partners will provide additional acre-based incentives to corn growers adopting reduced tillage, cover crops, and maximizing their nitrogen use efficiency to reduce the impact of corn production within the Bourbon supply chain.

Together, PCM and the KCGA aid farmers in making economically viable conservation decisions by providing a comprehensive range of data and personalized, expert consultations with PCM’s conservation specialists. To learn more about the program, please visit www.precisionconservation.org

Founded in 1880, the Kentucky Distillers’ Association is the Worldwide Voice of Bourbon.

About the Kentucky Distillers’ Association: Founded in 1880, the Kentucky Distillers’ Association is the legendary voice for Kentucky’s signature Bourbon and distilled spirits industry. Its diverse and growing membership produces the overwhelming majority of the world’s Bourbon, from historic, global brands to emerging micro distilleries that are fostering the next generation of the Commonwealth’s landmark economic engine and its thriving, timeless craft. Member benefits include media relations, international trade development, private sampling events, technical assistance, economic development support, networking, legal defense, marketing strategies, governmental and regulatory advocacy and innovative tourism experiences through the KDA’s world-famous Kentucky Bourbon Trail® and Kentucky Bourbon Trail Craft Tour® adventures. A 501(c)(6) nonprofit organization, the KDA maintains an open membership policy, champions a strong commitment to the responsible and moderate consumption of spirits, and fights to curb underage drinking and drunk driving. Learn more at www.kybourbon.com and www.kybourbontrail.com.

KENTUCKY BOURBON TRAIL®, KENTUCKY BOURBON TRAIL CRAFT TOUR®, KENTUCKY BOURBON AFFAIR, KBT®, BOURBON TRAIL and KENTUCKY BOURBON HALL OF FAME® are trademarks/service marks owned by the Kentucky Distillers’ Association. About Precision Conservation Management (PCM): Precision Conservation Management (PCM) is the premier conservation program of the IL Corn Growers Association, initiated through funding by the USDA Natural Resource Conservation Service – Regional Conservation Partnership Program. PCM provides data-driven conservation recommendations and on-the-ground support for farmers in Illinois, Nebraska and Kentucky. For further information regarding their work, visit their website www.precisionconservation.org.

About Brown-Forman Corporation: Brown-Forman Corporation has been building exceptional spirits brands for more than 150 years, responsibly upholding our founding promise of “Nothing Better in the Market.” Our portfolio of premium brands includes the Jack Daniel’s Family of Brands, Woodford Reserve, Herradura, el Jimador, Korbel, New Mix, Old Forester, The Glendronach, Glenglassaugh, Benriach, Diplomático Rum, Chambord, Gin Mare, Fords Gin, Slane, and Coopers’ Craft. With a team of approximately 5,700 employees worldwide, we proudly share our passion for premium beverages in more than 170 countries. Discover more about us at brown-forman.com and stay connected through LinkedIn, Instagram, and X.

About Diageo North America: Diageo is a global leader in beverage alcohol with an outstanding collection of brands including Johnnie Walker, Crown Royal, Bulleit and Buchanan’s whiskies, Smirnoff, Cîroc and Ketel One vodkas, Casamigos, DeLeon and Don Julio tequilas, Captain Morgan, Baileys, Tanqueray and Guinness. Diageo is listed on both the New York Stock Exchange (NYSE: DEO) and the London Stock Exchange (LSE: DGE) and their products are sold in more than 180 countries around the world.

For more information about Diageo, their people, brands, and performance, visit www.diageo.com. Visit Diageo’s global responsible drinking resource, www.DRINKiQ.com, for information, initiatives, and ways to share best practice. Follow at Twitter and Instagram for news and information about Diageo North America: @Diageo_NA

About Heaven Hill Brands: Founded in 1935, Bardstown, KY -based Heaven Hill Brands (www.heavenhill.com) is the nation’s largest independent, family-owned and led spirits producer and marketer, the world’s second-largest holder of Kentucky Bourbon, and a 2024 Best Managed Company as appointed by Deloitte Private and the Wall Street Journal. Heaven Hill’s diversified portfolio of brands includes Heaven Hill, Evan Williams, Elijah Craig, Larceny, Old Fitzgerald, and Henry McKenna Bourbons; Rittenhouse Rye Whisky; Deep Eddy Vodka; Admiral Nelson’s Rum; Black Velvet Canadian Whisky; Lunazul Tequila; HPNOTIQ Liqueur; Carolans Irish Cream Liqueur, plus the Samson & Surrey portfolio. Heaven Hill reminds everyone to “Think Wisely. Drink Wisely®.

About Suntory Global Spirits: As a world leader in premium spirits, Suntory Global Spirits inspires the brilliance of life, by creating rich experiences for people, in harmony with nature. Known for its craftsmanship of premium whiskies, including Jim Beam® and Maker’s Mark®; Japanese whiskies, including Yamazaki®, Hakushu®, Hibiki® and Toki; and leading Scotch brands including Laphroaig® and Bowmore®, Suntory Global Spirits also produces leading brands such as Tres Generaciones® and El Tesoro® tequila, Roku and Sipsmith® gin, and is a world leader in Ready-To-Drink cocktails, with brands like -196 (minus one-nine-six) and On The Rocks Premium Cocktails.

A global company with approximately 6,000 employees in nearly 30 countries, Suntory Global Spirits is driven by its core values of Growing for Good, Yatte Minahare and Giving Back to Society. The company’s Proof Positive sustainability strategy includes ambitious goals and investments to drive sustainable change and have a positive impact on the planet, consumers and communities. Headquartered in New York City, Suntory Global Spirits is a subsidiary of Suntory Holdings Limited of Japan. For more information, visit www.suntoryglobalspirits.com

New indie bottling: The Glenburgie – The Whisky Exchange News

Wed, 22 Jan 2025 08:03:39 +0000

NEW IN AND EXCLUSIVE:
GLENBURGIE 1996 28 YEAR OLD

Independent bottlings remain a gateway for whisky lovers into some of the world’s best whiskies, often including lesser-seen distilleries, in idiosyncratic styles, with long ageing and usually at superb value.

Gordon & MacPhail is one of Scotland’s oldest independent bottlers, starting out as a grocers in Elgin in 1895. With unrivalled stocks of whisky in its warehouses, Gordon & MacPhail is one of the biggest names in Scottish whisky, and has been bringing incredible single malts from both household names and under-the-radar distilleries to whisky drinkers around the world for well over a century.

We’re delighted to introduce this 28-year-old, 1996-vintage Glenburgie, been bottled exclusively for us by Gordon & MacPhail as part of the Connoisseurs Choice range. Glenburgie is seldom seen as a single malt, and long-aged examples are particularly unusual.

GLENBURGIE 1996 28 YEAR OLD

This single cask whisky shows off the distillery’s classically fruity character, amplified by years in a single refill bourbon barrel. Only 147 bottles are available, so we’d recommend acting fast to secure a bottle.

Scotch Malt Whisky Society Burns Night Bottle! – Scotch Whisky News

Wed, 22 Jan 2025 08:03:28 +0000

The final bottling in our Winter Series is here! Cask No. 88.31: Supper sipper is the ideal dram for celebrating your own Burns Supper. This 15-year-old Sweet, Fruity & Mellow whisky offers deep, dark sweetness and zesty maltiness. The bottle comes with a special ‘alternative’ Address to the Haggis by our very own ‘Whisky Bard’ Robin Laing – for those who don’t necessarily love Scotland’s national dish.

A deep, dark sweetness was reminiscent of a cup of assam tea. The scent resembled those typical aromas of maltiness, caramelised orange zest and treacle tart. On the palate we were served a slice of rocky road: milk and dark chocolate, desiccated coconut, marshmallows, roasted unsalted peanuts and glacé red cherries. After we added water we found ourselves in cocktail territory, sipping a cosmopolitan with cranberry juice, maple syrup, lime and triple sec. The taste, however, was more like a mango old fashioned, with rye whiskey, mango syrup and a dash of bitters, served with a maraschino cherry. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.

VIEW THE BOTTLE

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ

Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information

This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

Carsebridge (silent) Xtra Old Particular Single Cask #15619 Whisky 45 Year Old · 1976 Vintage – Hard To Find Whisky News

Wed, 22 Jan 2025 08:02:35 +0000

Carsebridge (silent)
Xtra Old Particular Single Cask #15619 Whisky
45 Year Old
1976 Vintage
70cl · 51.3% ABV

£447

Distilled at the now silent Carsebridge in 1976, this Single Grain delivers a tongue prickling mouth-feel with rich vanilla fudge and a bourbon twist.

Nose: Sugary and gently oaked, running to spiced Americana cereal.

Palate: Barley sugar, tongue-prickling style, with vanilla fudge and corn.

Finish: Vanilla richness and golden syrup

A Legend Returns: New Inspiration on an All-Timer Limited Edition Compass Box Exclusives – K&L Scotch Whisky News

Wed, 22 Jan 2025 08:01:04 +0000

A Legend Returns: New Inspiration on an All-Timer
Limited Edition Compass Box Exclusives
“One of the most complex, old school and delicious malts K&L has ever sold and the price is out of this world.” — David Othenin-Girard

A decade ago, we introduced one of the most celebrated spirits exclusives in our history—Compass Box “5th & Harrison,” celebrating our new San Francisco location. An instant best seller, it was one of those magical combinations of incredible aged whisky with gorgeous packaging from one of the world’s most prestigious bottlers. We knew when we opened Culver City that we needed a way to celebrate in style and immediately started a nearly year-long conversation with Compass Box.

The results are finally available today, with a limited run on pre-arrival of a bookend set—one celebrating the 10th anniversary of our 5th and Harrison store, matched with a SoCal inspired rendition for our new Culver City store. The real story, as always, is what’s in the bottle: a blend of 24-year-old Caol Ila, 23 year old Bowmore and 21 year old Glendullan in fresh sherry. All of this is available at our yesteryear release pricing, making it once again one of the best buys on the market, while it lasts.

Compass Box “5th & Harrison II” K&L Exclusive Limited Edition Scotch Malt Whisky (700ml) (Pre-Arrival) $179.99 View

Compass Box “Culver & Sepulveda” K&L Exclusive Limited Edition Scotch Malt Whisky (750ml) (Pre-Arrival) $179.99 View

*Pre-arrival: available for shipment or delivery in April 2025.

David Othenin-Girard
K&L Spirits Buyer
Review Date: January 16, 2025

The privilege of selecting a custom batch of Compass Box cannot be understated. Only a handful of venues have ever been invited to collaborate with the great modern bespoke whisky maker. The blending and bottling of a K&L Exclusive Compass Box, led by the illustrious John Glaser, is one of our crowning achievements in sheer quality. It took us almost five years from the moment we first approached the brand before they agreed to it. That whisky, 5th & Harrison, was a blend of old Caol Ila and sherried Glen Ord—a coupling for the ages. With a killer price and a mysterious label (that was definitely NOT a drawing of any former K&L Spirits buyer), it sold out in just days for $180. Now, the few bottles that remain fetch over $1000 at auction.

Since then, so much has changed. John Glaser has handed the reins over to a new generation of whisky makers, and a new era of collaboration has blossomed. K&L now has a new location in Southern California, and much more. Nearly 10 years to the day that we began the process of creating 5th & Harrison, we’re ready to release a second custom batch, bottled exclusively for K&L Wine Merchants by Compass Box.

The act of blending whisky is one of the most gratifying and complex tasks I’ve had the incredible luck to perform. Blending whisky is not a materialistic endeavor that can be solved by wit and measure. The simple truth of blending is that 1+2≠3, and creating a whisky of great distinction and character is not as simple as just smashing three really good malts together. So, guided by the deft hand of Whisky Making Director and all-around splendid chap James Saxon, I embarked upon a supreme journey.

We loved the original 5th & Harrison style and wanted to stay within that realm. James had an incredible array of wonderful old sherried and peated whiskies to choose from, but it was quickly narrowed down to a few lots. They had old Ardbeg, Highland Park, Caol Ila, Bowmore, and sherried Glendullan or Tormore. I wasn’t simply looking to recreate the flavor profile of the original. Instead, I felt we needed to focus on creating the same experience of unbridled value for your dollar. That immediately ruled out working with Ardbeg—despite the quality of the distillate, it’s not only difficult to integrate, but also VERY expensive after 20 years of age.

I had assumed the same fate would hold true for the other Islay options, but after running the numbers, we found we could use significant portions of Bowmore aged for almost 23 years in ex-bourbon barrels. That product alone would fetch hundreds of dollars in today’s market. We married this with a gorgeous first-fill sherry butt of Glendullan, at least 21 years old. This little-known distillery can offer serious character and complexity when aged in quality casks. So little of it sees high-quality sherry casks, it’s hard to generalize about its character, but this barrel was absolutely first-rate. It brought out the deep tropical fruit and wild, exotic side of the Bowmore.

This original blend was supple and delicious—a 5th & Harrison redux, if you will—but it didn’t quite show the maturity of these two wonderful old spirits. In fact, the whiskies seemed to bring out the hidden youthfulness in each other, a noble trait, though it somehow masked some deeper complexities they exhibited separately. At James’ suggestion, we explored the potential of adding a small amount of old rugged Caol Ila into the blend. This, too, I assumed would be cost-prohibitive, but we forged ahead anyway.

After nearly two and a half decades in refill American oak, the wild, jagged spirit of Caol Ila had smoldered into a dense singularity of salty ocean flavors. It was the feeling of boarding a weathered schooner—salt and tar-covered, with the captain’s pipe wafting as he steadied the wooden tiller. Whiffs of salted fish, sea spray, and diesel smoke completed the harbor scene. Ultimately, this final note brought the new batch together perfectly, retaining the wild freshness while pinpointing both a base and top note that brought forward the deeper elements of the first two malts.

The resulting blend is easily one of my favorite modern bottlings of Scotch in at least a decade. It exemplifies everything we are at K&L, providing a superior experience for an incredible price. I’ll attempt to do it justice here:

Color: A stunning hue of chestnut (1.2).

Nose: The finest and oldest things—old teak, cordovan, salt-encrusted rope, mango syrup, balsam, seaweed, bonfire, première eau, and marmalade.

Palate: Bowmore shines at first, offering salted tropical fruit, fried plantains in honey, grilled lemons. Then, our Glendullan adds wild nutty oxidized rancio, dense spices, and freshly chopped dark chocolate.

Finish: A heavy dose of lemon oil, old wood, baked orchard fruit, apricot jam, salted almonds, camphor, and smoldering tobacco.

It doesn’t need a drop of water—certainly not more than that, if you must. Bottled at extremely near cask strength (0.1-0.2%) and with no chill-filtration, coloring, or other additives whatsoever.

Today, to commemorate the expansion of K&L into new waters, we launch both 5th & Harrison II and Culver & Sepulveda. These two sister bottlings feature the exact same juice, but each label celebrates the two wonderful cities we call home. In some comedic twist of fate, we’re able to offer these wonders—an old blended malt Scotch whisky—at the exact same price as the previous K&L/Compass Box collaboration from over a decade ago. A true triumph.

Email: wine@klwines.com
Phone: (877) KL-WINES (Toll Free 877.559.4637)
K&L Wine Merchants 3005 El Camino Real Redwood City, CA 94061 USA
San Francisco, Redwood City, Hollywood CA

Whisky Wednesday Reviews Port Charlotte SYC01 – Scotch Whisky News

Wed, 22 Jan 2025 08:00:38 +0000

Port Charlotte SYC01, 54.4%

https://youtu.be/9LF9ba2qne8

Matured in ex-bourbon casks and finished in Syrah (shiraz) wine casks – here we have another addition to the Cask Exploration Series from Bruichladdich.

As good as all of this sounds – heavily peated, fun finish, cask strength, etc. I have a few issues with this bottle.

Starting with the positives, this liquid has such a lively and fresh nose to it. Even with the heavy peat that runs through the core of the product, the wine casks have added such a red fruit, summer berry, and raspberry sauce aroma to the nose. That is quite a remarkable thing to do with a liquid as powerful as Port Charlotte.

The palate is where we run into some of the first problems. There are some extremely vegetal notes that really dominate the overall feel of the whisky, for me anyway. The video goes into a little more detail as to what it actually reminds me of, but it isn’t complimentary. The finish is incredibly long and could actually give Apocalypse Now a challenge for run time, but it is full of those flavours that just don’t sit right with me.

My biggest issue with this bottle is the price. Now I was sent this by Remy Cointreau’s PR team, quite a treat. Thank you! At retail, you’ll be paying £110 a bottle for this…standard Port Charlotte is normally below £50 a bottle for something which is nearly the strength of this wine finish variation. Is the cask that expensive? I know previous releases have been around the same price, the MRC01 release, etc. But I’ve been in a room when people have tried that, and it split the room in half, but not because of the peated element, but because of the wine.

Overall, this is an expensive purchase if you end up going for it, but I believe standard Port Charlotte to be a significantly better bottle for more than half the price of this.

Average pub business rates set to head towards £10,000

Wed, 22 Jan 2025 07:30:37 +0000

Cutting business rates relief from 75% to 40% from April 1st will mean thousands of companies will see bills rise by 140% or more in the year ahead.

That’s the view of Colliers, who have calculated that the average pub will see its rates bill go up from £4,017 to £9,642 a year.

The Conservative government introduced the Retail, Hospitality, and Leisure Relief Scheme in November 2022 to cushion the sector from high rates bills that many could not afford.

The scheme provided eligible properties with 75% business rates relief up to a cash cap of £110,000 per business. However, the new Labour chancellor announced this would be reduced to 40% in the Autumn Statement last year.

Numbers of pubs are already at an all-time low following more than 400 closures in 2024 — that’s some 34 a month. According to analysis by insolvency specialists Price Bailey, more than one in ten British pubs are in imminent risk of closure this year.

“The government has said it will help the retail, hospitality, and leisure (RHL) sectors by introducing a lower multiplier for those who have up to now received reliefs,” said Colliers head of business rates, John Webber.

“However, we question how helpful this will be since this won’t be implemented until April 2026 and will coincide with the 2026 revaluation, where RHL rateable values are expected to rise in line with rental growth, resulting in rates higher bills. Meanwhile businesses still have the year ahead to face, in which the current reliefs will be slashed with no other cushion for businesses.”

He added: “The RHL sector has already been hit for six with the increases in employer National Insurance contributions, increases in the minimum wage, and increased inflation. Many businesses are now considering their options, and some won’t survive. For the government to add these extra business rates costs on top just now beggars belief.

Labour said if it came into power, it would ‘save the High Street’. This slashing of reliefs will sadly do just the opposite — as we’ll sadly see when the bills drop through the letterbox in the month ahead.”
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Mash Gang holds funeral and wake for ‘boring Januarys’

Wed, 22 Jan 2025 07:29:34 +0000

Alcohol-free beer brand Mash Gang laid rest to boring Januarys at the weekend with a one-of-a-kind event that proved fun doesn’t need booze to thrive.

Taking over Brighton’s Bison Beach Bar @ Sea Lanes, it was a day and night to remember, with a vibrant mix of macabre festivities.

The celebrations began when a mysterious graveyard appeared on Brighton Beach, capturing the attention of locals and sparking waves of speculation. Then, an eye-catching branded hearse, adorned with floral displays and a coffin full of Mash Gang beers, was spotted travelling through the streets of the city.

Mash Gang undertakers accompanied the hearse, handing out 1,500 cans of beer to lucky locals. Some said they “couldn’t believe it was non-alcoholic”. Once the hearse had been drunk dry, it then moved to the scene of the celebration.

An irreverent Grim Reaper entertained the crowd with playful questions like: “What would you say ‘Death to’ this January?” Suggestions ranged from “two-day hangovers” to “disposable vapes”, sparking laughter and lively conversations. Adding to the fun, the Reaper danced with guests, posed for photos, and gleefully handed out Mash Gang beers.

Mike Baggs delivers the eulogy

The evening reached its peak at the wake. Hundreds of guests came to pay their respects to the death of boring Januarys and were treated to live performances by up-and-coming rapper and Brighton resident Safe Nath, along with a buffet, and a eulogy delivered by Mash Gang founder Mike Baggs.

“We wanted to prove that January doesn’t have to be boring,” said Mike. “This event wasn’t just about surviving Dry January — it was about thriving.

“Ditching the booze doesn’t mean cutting back on fun, and we’re thrilled to have shown that to so many people… who will all remember it the next day!”
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London urban winery Renegade launches investment bid

Wed, 22 Jan 2025 07:21:23 +0000

Wines from Renegade urban winery in London.
Renegade founder Warwick Smith said he has been speaking to prospective investors and that some capital had already been committed, as part of a fresh funding drive to take the London urban winery ‘to the next level’.

Renegade, established more than eight years ago, built a new winery in 2021 after a previous investment round raised £500,000.

Smith said he was now looking to raise a further £800,000 to expand operations, under the UK government’s Enterprise Investment Scheme.

Plans include hiring senior staff members, as well as the creation of ‘a scalable, lower-priced sister brand’, he said.

Renegade has so far made a name for itself by crafting different styles of wines from ‘grape to glass’; refrigerated trucks bring fresh grapes to the winery in Walthamstow.

Michelin-starred restaurants have featured its wines on their lists, and Renegade also hosts regular supper clubs and tastings at its winery and at its wine bar in the Bethnal Green area.

Smith said he has only bought grapes from UK vineyards for the past two years, but may return to buying a portion of fruit from European vineyards this year.

He said costs and scale were among the biggest challenges facing urban winemakers like Renegade, and this impacts pricing. Most of its wines retail in the mid-£20s and upwards.

‘With our core brand, [we’re] really trying to make sure that we make wines that are worth the money, that are different and that add something of value to the wine industry,’ said Smith.

He cited innovations like ‘Bethnal Bubbles’, which he described as a dry-hopped English sparkling produced via a traditional-method secondary fermentation in the bottle. ‘We make a Herefordshire-grown English Cabernet Sauvignon rosé, barrel-fermented, and [grapes are] grown in polytunnels on the Welsh border,’ he added.

Smith said he didn’t want to divulge full details of his thinking for a new sister brand at this stage, but he intended to pitch it as more of an entry-level wine that would be more easily scalable and could retail for around £14.

He said the winery had a current capacity of up to 80,000 bottles and that Renegade’s revenue reached £1.2m in its last financial year spanning 2023-2024, up from £912,000 a year earlier.

Urban wineries have been identified as a growing trend in the US and UK in recent years. Another London-based winery, London Cru, was founded back in 2013, and acquired the Foxhole Vineyard in southern England in 2023.

Related articles

Los Angeles’ urban wineries

Urban wineries: the London scene (published 2020)

Roederer warns UK urban winery Renegade over ‘Crystal’ wine

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Powder Monkey Group acquires Goddards Brewery

Wed, 22 Jan 2025 07:19:30 +0000

Powder Monkey Group (PMG), of Priddy’s Hard, Gosport have announced the acquisition of Goddards Brewery, established on the Isle of Wight in 1993.

Andy Burdon (left), chief executive of Powder Monkey, with Goddards Brewery founder Anthony Goddard

Originally at Barnsley Farm near Ryde, the brewery moved to a bespoke brewing centre near Arreton in 2023. There is a brewery restaurant as well as The Deck Restaurant.

Powder Monkey, “The Home of Goddards”, will continue to brew and sell the Goddards range alongside its current portfolio.

“We opened our facilities in Priddy’s Hard, Gosport, in 2021,” said Andy Burdon, chief executive of Powder Monkey. “Since then, Powder Monkey beer has been flowing in the Tap House, at events, and our award-winning beers are available in can and keg from a wide range of stockists.

“We are delighted that Goddards is now part of the group. It adds cask and bottled beer to our portfolio, as well as the heritage associated with the brand.”

Anthony Goddard said: “We are delighted to join the family of coastal breweries in the Powder Monkey Group brand portfolio, where we join strong brands with equally strong heritage.

“Since our modest start, we have brewed about 13.5 million pints of Goddards beer over 32 years.”

The companies within the Powder Monkey Group Limited are:

Powder Monkey Brewery, Gosport

Powder Monkey Tap House, Gosport

Willie the Boatman (Australia)

Southern Highlands Brewing Co (Australia).

Further acquisitions are planned.

Mike McGeever, chairman PMG, said: “Absolutely delighted to welcome Anthony and the team at Goddards to the Powder Monkey Group.

“This acquisition complements the current UK offering and sufficiently enhances the group’s capacity and capability. Hampshire and the Isle of Wight very much aligned.”

Goddards Brewery is at Hale Common, Arreton, Sandown, Isle of Wight PO36 0LT. There are new extended opening hours for the bar and kitchen.

Monday-Thursday, 11am-8pm (food served 11am-6pm)

Friday and Saturday, 11am-10pm (food served 11am – 8pm)

Sunday, 11am–8pm (food served noon-6pm)

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José Mourinho launches red wine called ‘The Special One’

Wed, 22 Jan 2025 07:14:55 +0000

Mourinho famously described himself as ‘The Special One’ after he was appointed Chelsea manager in 2004.

The Portuguese coach had just led Porto to the Champions League title, and he vowed to bring success to his new club.

Mourinho lived up to his self-styled nickname, as the Blues won back-to-back Premier League titles. The moniker stuck, so it seemed an obvious choice when he decided to launch a wine brand.

‘The Special One’ is a blend of Touriga Nacional, Touriga Franca, Tinta Barroca and Sousão and is selling for €144 per bottle.

Mourinho said: ‘As someone who values precision, quality and excellence in every endeavour, I am proud to present my very own wine, “The Special One”.

‘Handpicked from one of my favourite regions in Portugal, this wine reflects the spirit of my homeland and my relentless desire to enjoy every moment in life.’

Rival manager Sir Alex Ferguson was scathing of Mourinho’s taste in wine after they had a post-match drink in 2004. ‘He was certainly full of it, calling me boss and big man,’ said Ferguson. ‘But it would help if his greetings were accompanied by a decent glass of wine. What he gave me was paint-stripper.’

Mourinho admitted he is not ‘one of the bottle’, but he brought a high-end Barca-Velha to their next meeting.

Chelsea eventually sacked Mourinho following a poor run of results, but he went on to enjoy great success at Inter Milan and Real Madrid.

He then won another Premier League title during a second stint at Chelsea, but his reputation has since been dented after disappointing spells at Manchester United, Tottenham Hotspur and Roma.

Mourinho is now at Fenerbahçe in Turkey, but he still refers to himself as ‘The Special One’, and he believes his wine is special too. ‘Whether you’re celebrating a victory or spending time with people you care about, this wine is meant to be shared with someone truly special,’ he said.

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The post José Mourinho launches red wine called ‘The Special One’ appeared first on Decanter.

Best Scotch whiskies for Burns Night: 10 to try

Wed, 22 Jan 2025 06:00:12 +0000

‘Freedom an’ whisky gang thegither / Tak aff your dram!’

Robert Burns is Scotland’s national bard, known the world over, centuries after his death, as a passionate ambassador of Scottish culture. And he loved writing about – and drinking – whisky.

Scotch is a golden thread running through Burns’ writing. It is mentioned in political poems – such as The Author’s Earnest Cry and Prayer, which is quoted above – as well as lighter celebrations of the joys of ‘John Barleycorn’ (his personification of whisky).

Burns died in 1796, but his name lives on thanks to Burns Night, the annual celebration held on 25 January, his birthday. What began as a low-key gathering of a few friends has mushroomed into a global extravaganza of bagpipes, haggis and – of course – whisky.

Choosing the ‘right’ dram for Burns Night depends on personal taste and purpose. If you’re looking for an accompaniment to haggis, neeps and tatties, you might want something powerful enough to stand up to all those rich flavours.

But Robert Burns was nothing if not a champion of free thinking – so the rules are definitely there to be broken. This selection of single malts and blends below will give you some inspiration, with drams to delight fans of Sherry, bourbon and Armagnac cask finishes.

Best Scotch whiskies for Burns Night

Bowmore 15 Year Old Sherry Oak Cask

Yet more evidence – if it were needed – that Bowmore’s judiciously peated, fruit-forward distillate is a beautiful match for the right kind of Sherry cask. Part of a cracking new collection from the Islay distillery, this gains notes of juicy cassis, roasted hazelnuts and a lick of black slate from maturation in first-fill oloroso Sherry casks, layered over subtle smoke and a prickle of anise. Alcohol 43%

Caisteal Chamuis Blended Malt

Fans of Skye’s Torabhaig distillery might find some echoes in the character of this youthful, heavily peated blended malt from the same stable, combining a number of unidentified island whiskies. Easy to be carried away on the tide of camphor, iodine and peatsmoke, but some impressive work with a finish in first-fill Bourbon casks brings a winning sweetness to soften and balance all those muscly phenols. Alc 46%

Craigellachie 13 Year Old Bas-Armagnac Cask

It takes a lot to tame Craigellachie’s square-jawed, fabulously funky spirit, but a year in ex-Bas-Armagnac casks just about pulls it off, without entirely subduing its unique distillery character. The latter comes through in the combination of juicy pineapple, baked pear and the merest sulphurous whiff, but the wood brings out a softer side of nutmeg, allspice, plus a drier, more grippy cereal note. Alc 46%

Glendronach Ode to the Embers

An example of the lesser-spotted peated Glendronach, and part of a trio of new expressions from the Highland distillery that make up the Master’s Anthology series. The smoke here evokes a drying, almost austere character, but maturation in oloroso and Pedro Ximénez ex-Sherry casks adds hedonistic layers of Christmas cake, dates in dark chocolate and a teasing note of roasted walnut. Alc 48.4%

Highland Park 18 Year Old 2024

Newly dressed in somewhat understated new packaging, this remains an all-time Orcadian classic that brings together distillate, age and cask to produce something close to single malt nirvana. It’s hard to pick a highlight, from the fruit (moving from light cherry to mandarin), to the honeyed caramel character and the fragrant, delicate edge of perfumed peat smoke. Alc 43%

Holyrood Ambir

Edinburgh’s Holyrood distillery has pursued a fearlessly experimental approach to whisky-making, trialling a dizzying array of cereal and yeast types to expand the horizons of flavour exploration. Ambir encompasses four malt varieties – chocolate, Vienna, crystal 240 and caramalt – to create an indulgently sweet, velvet-textured single malt, brimming with vanilla fudge and tablet flavours. Alc 49.8%

Isle of Raasay Single Malt

Packaged in an irresistibly tactile bottle, this signature offering from the tiny Hebridean island belies this distillery’s relative youth. A subtly peated, highly fruity spirit combines with an eclectic mix of cask types – red wine, rye whiskey, virgin Chinkapin oak – to create a whisky that builds and builds on the palate: stewed dark cherries, a seasoning of fragrant peat and sweet notes of light honey and fudge. Alc 46.4%

John Walker & Sons Celebratory Blend

It’s been a few years since Johnnie Walker celebrated its bicentenary, but you can still find this terrific blend online, and it’s well worth seeking out. Said to have been inspired by Walker’s original Old Highland Whisky, it’s a rich, complex combination of dried fruits, an array of spices – cinnamon, nutmeg, pink peppercorn – with that trademark Walker smoke wafting in the background. Alc 51%

Port Charlotte SYC:01 2013

Bruichladdich’s peated alter ego, Port Charlotte has become one of the most reliable Islay performers over the past decade or so. This new-ish expression spent four of its 10 years in ex-Syrah casks from the northern Rhône, resulting in a shapeshifting whisky that offers smoke from both peat and cask, alongside rich, sweet, dark fruits and a lift of cinnamon and star anise. Alc 54.4%

Tobermory 23 Year Old Oloroso Sherry Cask Finish

Maybe it’s Tobermory’s location on the Isle of Mull, but this is a single malt that seems to fly under the radar, despite the undoubted quality of this and other recent releases. The liquid here was originally earmarked for release as a 15-year-old, but extra time in oloroso Sherry casks from González Byass has created an intense, richly sweet whisky combining butterscotch, hazelnuts, toast slathered in honey, and darker molasses notes. Pure pleasure. Alc 46.3%

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The post Best Scotch whiskies for Burns Night: 10 to try appeared first on Decanter.

Portland Cider Co. Celebrates the New Year with Huckleberry Lemonade Cider

Wed, 22 Jan 2025 04:56:37 +0000

Portland Cider Company entered the new year with a brand-new seasonal cider, Huckleberry Lemonade. This new fruited cider is bursting with the juicy taste of sun-ripened huckleberries and zesty lemon, paired with Northwest apples. “Huckleberries are one of the treasures of our Northwest forests, but they can be tricky to harvest—and the bears love them […]

The post Portland Cider Co. Celebrates the New Year with Huckleberry Lemonade Cider first appeared on BREWPUBLIC.com.

Block 15 Brewing’s 17th Annual Bourbon Month Returns this February in Corvallis

Wed, 22 Jan 2025 00:38:17 +0000

CORVALLIS, OREGON—Block 15 Brewing is set to hold its 17th annual Bourbon Month with the release of its bourbon barrel-aged Super Nebula Imperial Stout Series. Beginning February 1st and running throughout the month, Block 15 will hold Bourbon Month events at its Downtown Pub and Southtown Tap Room, with unique offerings at its sister restaurant, Caves Corvallis. A complete […]

The post Block 15 Brewing’s 17th Annual Bourbon Month Returns this February in Corvallis first appeared on BREWPUBLIC.com.

Maui Brewing Co. Celebrates 20 Years in February 2025

Wed, 22 Jan 2025 00:29:56 +0000

Kihei, Hawaii (January 21, 2025) – Maui Brewing Company, Hawaii’s largest craft brewery, is celebrating its 20th anniversary this spring. MBC Kihei will host an anniversary party on Thursday, February 6th from 5:00-8:00pm in the beer garden featuring specialty draft beer, delicious food, live music, and fun for the whole family. Enjoy live music by the Collection of […]

The post Maui Brewing Co. Celebrates 20 Years in February 2025 first appeared on BREWPUBLIC.com.

Why McDonald’s Pokémon Happy Meals Are A Family Favorite In 2025

Wed, 22 Jan 2025 00:08:14 +0000
When McDonald’s brought back Pokemon Happy Meals for 2025, it wasn’t just kids rushing to collect trading cards and themed boxes.

Yakima Chief Hops and Indie Hops Introduce Strata HyperBoost

Tue, 21 Jan 2025 22:28:29 +0000

Two hop companies, one large and one small, joins forces on the latest way to add hops into the brewing process. Washington State based Yakima Chief Hops (YCH) has partnered with Oregon based Indie Hops to introduce a new offering to brewers: Strata® HyperBoost™. This is the first collaboration between the two hop suppliers, combining […]

The post Yakima Chief Hops and Indie Hops Introduce Strata HyperBoost first appeared on BREWPUBLIC.com.

Slow Cooker Bolognese

Tue, 21 Jan 2025 21:36:57 +0000
This slow cooker bolognese is a hearty, flavorful recipe that’s perfect for busy weekdays or cozy weekend dinners. We love it served over pasta, lasagna, or paired with roasted vegetables. Slow Cooker Bolognese Imagine coming home to the comforting aroma of rich, slow-cooked bolognese sauce. With this crockpot recipe, achieving that depth of flavor is […]

WhistlePig’s Rock ‘N’ Roll Reinvention Of Dry January

Tue, 21 Jan 2025 21:26:09 +0000
WhistlePig's Sex, Drug, Rock & Roll Old Fashioned, released in collaboration with Alice Cooper, proves that mocktails don't have to take a backstage to cocktails.

Treatment for children with obesity has lasting effect

Tue, 21 Jan 2025 17:56:24 +0000
When children with obesity undergo weight-loss treatment, the effects have repercussions later in life and the risk of serious health problems and premature death is lower as they reach young adulthood. However, this is not the case for depression and anxiety, a study reports.

Indiana’s Copper Moon Coffee Sues Cleveland Coffee Shop Following TikTok Moment

Tue, 21 Jan 2025 17:15:30 +0000

Lafayette, Indiana-based coffee roasting company Copper Moon Coffee is suing a Cleveland cafe by the name of The Copper Moon, saying a viral TikTok video caused confusion between the two businesses.

Thai Red Curry Potsticker Soup

Tue, 21 Jan 2025 17:12:54 +0000

This Thai red curry potsticker soup comes together easily in 30 minutes and is bursting with rich coconut curry flavors.

If you’re craving a simple soup that’s big on flavor, this Thai red curry potsticker soup is here for you! ♡

It’s a delicious new twist on my favorite potsticker soup, made with a Thai-inspired creamy coconut red curry broth that pairs beautifully with a bag of frozen dumplings and your choice of veggies. It’s a super-simple recipe that comes together easily in less than 30 minutes. And you can use just about whatever kind of dumplings that you prefer here — meat, seafood, vegetarian, gluten-free, you pick!

On a freezing day like today here in Kansas City (currently in denial that it’s is 3°F outside!), this cozy soup is the perfect way to warm up. So grab your favorite dumplings and some curry paste and let’s make a quick batch!

(more…)

Coffee Price Volatility Harms the Mental Health of Farmers

Tue, 21 Jan 2025 14:37:50 +0000

Coffee is a drink that punctuates many of our lives. Millions of us depend on this dark liquid to start the morning, or to break up the day. It has also become...

Matthew Algie and Solidaridad Launch Two-Year Decarbonization Pilot in Honduras

Tue, 21 Jan 2025 14:36:26 +0000

Through a partnership with the farmer-focused civil society organization Solidaridad Network, Scottish coffee roasting company Matthew Algie is launching a decarbonization pilot project focused on Honduras. The Glasgow-based coffee company...

Expand Your Sense Of Smell With This Beer Expert’s New Aroma Class

Tue, 21 Jan 2025 14:18:24 +0000
Jen Blair is one of the smartest people in the American beer landscape and her new class aims to help people expand their sense of smell.

Ricotta Pie

Tue, 21 Jan 2025 13:00:00 +0000

This creamy Ricotta Pie has a milky cinnamon flavor with a hint of lemon. The flavor is incredible, and it’s surprisingly light for a cheese-based custard and buttery shortbread crust.

Reasons You’ll Love This Recipe

Great Make-Ahead Dessert: This pie needs to chill overnight, making it a great dessert to prepare the night before. It’s easy to pull out for your party or just make your life easier!

Crowd-Pleaser: The texture and flavors in this pie make everyone happy! The smooth, creamy, and slightly sweet ricotta filling is satisfying without being heavy.

Family Tradition

You guys are going to love this creamy, delicious pie. I’m excited to make it for my Easter dinner this year. I found that this pie’s cultural roots are in Italian-American tradition. Families share this pie during the Easter holiday as a symbol of renewal. I’m going to serve it as a dessert with my apricot glazed ham, cheesy potatoes, and hot cross buns. Do you have Easter dinner traditions?

Ingredients For Ricotta Pie Crust and Filling

How do you make Ricotta Pie?

This Italian ricotta pie recipe is easy to make, and it tastes amazing with its creamy ricotta filling and buttery crust. It uses basic ingredients like ricotta cheese, as well as many pantry staples. Scroll to the bottom of the post for exact measurements.

Pasta Frolla (Crust)

Prep: Preheat the oven to 350 degrees Fahrenheit. Add the flour, powdered sugar, baking powder, and salt to a large bowl and whisk until combined.

Butter: Grate the cold butter on a box grater and then toss with the flour mixture.

Knead: Add the egg and stir until combined. Use your hands to gently knead the egg into the flour mixture until it forms a dough.

Roll: On a clean, lightly floured surface, use a rolling pin to roll out the dough until you have a large circle that is about 11 inches across.

Chill: Transfer it into a 9-inch pie dish, pressing it down into the bottom and crimping the edge as desired. Chill the crust in the freezer while you prepare the filling.

Ricotta Pie Filling

Mix: Whip the ricotta, sour cream, and sugar together for 2-3 minutes with a hand mixer.

Combine: Add the flour, lemon juice, lemon zest, vanilla and cinnamon.

Add: Beat the eggs into the ricotta mixture one at a time, then pour into your prepared pie plate.

Bake: Bake for 45-50 minutes, until the center of the pie only has a slight wobble to it if lightly shaken. Remove the pie from the oven and let it cool to room temperature before chilling overnight in the fridge. Dust with powdered sugar before serving.

Sicilian Ricotta Pie Tips and Variations

Here are some of my tips and variations to ensure your pie turns out just how you like it!

What can I do if my ricotta is too wet? If your ricotta is quite wet, line a fine mesh strainer with a few layers of cheesecloth. Then, drain the ricotta for a couple of hours before using it in this recipe.

Just keep kneading! When making the pasta frolla, the dough may seem too dry to come together. You will likely need to knead and press the dough together for a few minutes before it forms a cohesive dough.

Make the crust thick! The crust for this pie shouldn’t be rolled as thin as a traditional pie crust. It should be somewhere between ¼-½ inch thick.

Can I switch up the crust? Instead of making the pasta frolla crust, you can use a regular pie crust. Either store-bought or homemade. The traditional crust for a ricotta pie is more similar to a sweet shortcrust, which has a crisp, crumbly texture, rather than a flakey pie crust.

Do I have to use cinnamon? You can omit the cinnamon if you would like. This will give your pie a more prevalent lemon flavor.

Don’t overbake the pie! The filling should wobble in the center but stay set on the edges when it is done. It will continue to bake as it cools. Overbaking the pie will cause the filling to crack as it cools.

How to Store Leftover Ricotta Pie

Fridge: Ricotta pie can be stored in the fridge for up to 5 days. Cover it with plastic wrap or aluminum foil or in an airtight container.

Freezer: You can freeze ricotta pie for up to 3 months. Ricotta tends to change texture once frozen, so I wouldn’t recommend freezing it. If you do, wrap the pie or slices in 2-3 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil.

Ricotta Inspired Desserts

Cacio Et Pepe Biscuits Are Southern Biscuits With An Italian Accent

Tue, 21 Jan 2025 11:00:00 +0000
A cheese and black pepper biscuit with the popular flavors of the beloved Italian pasta dish, Cacio et Pepe, is cross between a southern biscuit and a cheese straw.

Charity festival returns to Warwick University

Tue, 21 Jan 2025 10:31:21 +0000

Warwick University Real Ale Society (WURAS) — the oldest in the country according to CAMRA — is preparing to host its 45th annual charity festival, from 13th-15th February.

The event, in The Copper Rooms of the university’s Students Union, will feature more than 70 beers and over 50 ciders, meads, and wines.

Every year, the society ensures that each of the event’s 2,500-plus attendees find something to their tastes. This includes:

exclusive collaborative brews with local breweries;

highly sought-after international beers;

and gluten-free and vegan beers to cater to all tastes and dietary requirements.

Food will include German-style bratwurst and schnitzel, as well as vegan and vegetarian options. And the stage will feature some of the greatest musical talent that Warwick University can offer.

This year’s flagship sponsor is Coventry-based Dhillon’s Brewery. Half of all profits will be donated to Myton Hospices and Evelina Children’s Hospital. The rest goes directly back into the society for future events.

“As the excitement starts to build for another festival, I can’t help but feel wonderfully grateful to be involved in an event so important to our local community and the history of Warwick University,” said Amelia Delves, president of WURAS.

“Working alongside fellow students and locals that volunteer such vast amounts of time and effort to our charity causes is so inspiring. We are bringing you the absolute best of our community, as well as some of the most acclaimed breweries in the world.”

Dal Dhillon, chief executive of Dhillon’s Brewery, added: “We’re so excited to be supporting WURAS as flagship sponsors on this year’s event. The student volunteers have a huge amount of passion for our industry — from the brewing process to the community around craft beer — and their commitment to supporting local breweries makes the society something truly special.

“Events like this are the perfect place to showcase our newest batches. You’ve got live music, a great venue, and almost every kind of beer you can think of — it’s a paradise for beer lovers of all stripes.”
The post Charity festival returns to Warwick University first appeared on Beer Today.
The post Charity festival returns to Warwick University appeared first on Beer Today.

Iron Brew joins Fierce’s range of Beer Coolers

Tue, 21 Jan 2025 10:05:57 +0000

Scotland’s Fierce Beer is adding a new flagship to its existing range of Beer Coolers. Fierce Iron Brew will launch on draught and in can this month.

A bright, vibrant orange, it has the unmistakeable flavour of Scotland’s favourite soft drink, says the brewer. It joins Fierce Iced Tea and Fierce Lemonade in the Beer Coolers series.

Best served ice cold, the original trio of Beer Coolers were inspired by global trends, moving towards more accessible beverages, with a target market spanning both craft beer and ‘ready to drink’ consumers.

“Launching Burns Night 2025, picking Scotland’s favourite soft drink as our new Beer Cooler flavour seemed like the obvious choice,” said Fierce Beer founder and managing director Dave Grant.

“We have been trial testing and the most recent batch of Iron Brew was very well received at the exclusive tasting session we held mid-month at our bars. That was when we knew we’d got it just right.”
The post Iron Brew joins Fierce’s range of Beer Coolers first appeared on Beer Today.
The post Iron Brew joins Fierce’s range of Beer Coolers appeared first on Beer Today.

From La Mancha to Washington: A fragile story of culture, clay and wine

Tue, 21 Jan 2025 09:11:57 +0000

Juan Padilla among his tinajas.
Modern winemaking, much like life at large, seems to exist at a crossroads.

As technological innovation pushes forward, it also seeks the wisdom rooted in ancient tradition, creating a paradox where ‘progress’ often depends on looking to the past.

In recent years, the revival of ancestral clay vessels – amphorae, qvevri, talhas, and tinajas – has gained significant popularity in cellars around the world, even as some have nearly disappeared from their places of origin.

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Champagne sales suffered a sharp decline in 2024

Tue, 21 Jan 2025 08:06:14 +0000

In the domestic market, sales declined by 7.2% to 118.2 million bottles. That represents the lowest sales rate since 1985.

Exports fared even worse, as they decreased by 10.8% to 153.2 million bottles. Demand for Champagne has not been this weak since 2002, when the world was reeling from the dot-com bubble crash and the 9/11 attacks.

Maxime Toubart, president of the Champagne Syndicat Général des Vignerons (SGV) and co-president of the Comité Champagne, said: ‘Champagne is a true barometer of consumer mood. This is no time for celebration, with inflation and global conflicts taking place, as well as economic and political uncertainty in some of Champagne’s largest markets, such as France and the US.’

Indeed, there was little cause for celebration in France last year, as the government lurched from one political crisis to another.

The turmoil began when President Emmanuel Macron’s party endured a dismal showing at the European Parliament elections. He responded by dissolving the National Assembly and calling snap parliamentary elections in June.

It was a major gamble, which may have been designed to halt the momentum that Marine Le Pen’s far-right National Rally had been building. However, it backfired, as the election did not produce a majority winner.

Instead, the parliamentary election created three rival political clusters. They are roughly equal in size, and each one is incapable of governing alone.

These rival factors have been unable to form a coalition, plunging France into political paralysis. France went through four prime ministers last year, and it is still grappling with the crisis.

The CAC 40, the benchmark French stock market index, fell by 3% last year amid falling demand for luxury goods in markets such as China.

That was a dismal performance when compared to its American counterpart, the S&P 500, which increased by 23%. Germany’s stock market also increased by 18.7%.

Meanwhile, Moody’s downgraded France’s credit rating, citing a ‘materially weaker’ economic outlook.

France can no longer rely on surging exports to make up the shortfall. On a global basis, wine consumption dropped to a 27-year low in 2024, according to the International Organisation of Vine and Wine (OIV).

The OIV blamed inflation, which has dented consumers’ purchasing power, but people are also drinking less for health reasons.

Yet some Champagne producers remain bullish. ‘Champagne is a solid, sustainable organisational model that has proved its value, even in the face of adversity, which reinforces its confidence in the future,’ said David Chatillon, president of the Union des Maison de Champagne and co-president of the Comité Champagne. ‘It’s in less favourable times that we need to prepare for the future, maintain our plans in terms of sustainable development, and attract new markets and new consumers.’

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The post Champagne sales suffered a sharp decline in 2024 appeared first on Decanter.

Toast the Bard with this multi-award-winning Scotch for under £40 – Scotch Whisky News

Tue, 21 Jan 2025 08:05:55 +0000

Toast the Bard with this multi-award-winning Scotch for under £40

As the world prepares to celebrate the life and work of Scottish poet, Robert Burns, on Saturday 25 January, Tomatin Distillery has recommended its Legacy single malt as the ideal dram to toast Scotland’s national bard this Burns Night.

Priced at only £36.50, it’s the perfect way to enjoy a drop of Scotland for less.

One of Scotland’s most recognisable historical figures, Burns’ legacy and influence can still be felt more than 200 years later. Holding a similar legacy in Scotch production, Tomatin Distillery has a proud heritage dating back to the 15th century. It has been a home for the whisky-making team’s dedicated craftsmen and their families since the current distillery was established in 1897.

Raise a glass of Tomatin Legacy this Burns Night – an exceptional single malt with history and heritage at its core.

Tomatin Legacy single malt whisky (70cl, 43% ABV, £36.50)

An exceptional single malt Scotch whisky which celebrates the legacy of Tomatin Distillery and the enduring spirit of its people.

Once established in 1897 in the heart of the idyllic yet isolated village of Tomatin, the distillery needed a workforce to manage production; the local inhabitants were scattered shepherds and cattle drovers. The company began a construction project to accommodate its workforce and since then, the distillery has been at the heart of the community. Today, Tomatin is one of the few remaining distilleries which provides homes on site for the dedicated craftspeople who distil its single malt whisky. Legacy is a nod to this story.

This unpeated single malt boasts aromas of vanilla bean, white chocolate and cinnamon. Time spent in bourbon barrels and virgin oak casks brings a light sweetness to Tomatin Legacy, with a palate of gentle waves of fresh fruit peppered with ginger leading into a light, clean finish.

Tomatin Legacy Tasting Notes

Nose – Opens with a burst of bourbon barrel sweetness – aromas of custard cream biscuits, white chocolate, vanilla bean, white sugar and golden syrup, before hints of sandalwood, desiccated coconut and cinnamon give a nod to the use of virgin American oak.

Palate – Waves of sweet vanilla and fresh fruit with a gentle touch of white pepper and ginger. The quality of the Tomatin spirit is on full display here, with Pink Lady apples, rhubarb, and candied orange peel.

Finish – Fruit and oak combine to create a clean yet intriguing finish.

Available at https://tomatin.com/shop and specialist whisky retailers.

Notes

Tomatin is located in the Scottish Highlands, 16 miles south of Inverness, and is famous for its portfolio of refined and elegant whiskies.  The distillery has a proud heritage stretching back to the 15th century when illicit production was likely to be taking place, but it wasn’t until 1897 that the first formal distillery was established by John MacDougall as the Tomatin Spey Distillery Company.

In 2022, Tomatin was awarded ‘Scotch Whisky Producer of the Year’ and ‘Outstanding Spirits Producer of the Year’ at the International Wine & Spirit Competition (IWSC). Later that year, it was recognised as ‘Sustainable Distillery of the Year’ at Whisky Magazine’s Icons of Whisky 2023, in recognition of its continued contribution to sustainably at the distillery.

In 2023, Tomatin’s success continued when the distillery’s ‘Legacy’ was awarded Gold at IWSC. That same year, Tomatin also took home seven awards at the San Francisco World Spirits Competition, while Cù Bòcan, took home three. Tomatin’s 36 Year Old was crowned the ultimate winner at SFWSC for malts, being named ‘Best in Show’, officially making it one of the best whiskies in the world.

Building upon this triumph, 2024 saw Tomatin’s 18 Year Old secured Double Gold for the third consecutive year at the SFWSC, elevating it to Platinum status. Meanwhile, both Tomatin’s 45 Year Old and 12 Year Old, alongside Cù Bòcan’s 15 Year Old took home Double Gold Awards, and Cù Bòcan’s 12 Year Old also secured a prestigious Gold Award.

‘To What Matters’ is the latest chapter in the brand’s evolution; it is a positive call to arms that represents the spiritual DNA of Tomatin – a belief in savouring what is truly important in life and time spent together.

Tomatin is owned by the Japanese company Takara Shuzo International: www.takara-intl.co.jp/en/

Compass Box “5th & Harrison II” and “Culver & Sepulveda” K&L Exclusive Dual Label Limited Edition Scotch Malt Whisky

Tue, 21 Jan 2025 08:04:55 +0000

Compass Box “5th & Harrison II” K&L Exclusive Dual Label Limited Edition Scotch Malt Whisky (700ml) (Pre-Arrival) $179.99 View

Compass Box “Culver & Sepulveda” K&L Exclusive Dual Label Limited Edition Scotch Malt Whisky (700ml) (Pre-Arrival) $179.99 View

David Othenin-Girard | K&L Buyer | Review Date: 01/2025

The privilege of selecting a custom batch of Compass Box cannot be understated. Only a handful of venues have ever been invited to participate in a collaboration with the great modern bespoke whisky maker. The blending and bottling of a K&L Exclusive Compass Box led by the illustrious John Glaser is one of our crowning achievements in terms of sheer quality. It took us almost 5 years from the moment we first approached the brand before they agreed to it.

That whisky, 5th & Harrison, was a blend of old Caol Ila and sherried Glen Ord, a coupling for the ages. With killer price and a mysterious label -that were definitely NOT a drawing of any former K&L Spirits buyer- it sold out in just days for $180. Now the few bottles that remain fetch over $1000 at auction. Since then, so much has changed. John Glaser has handed the reigns over to a new generation of whisky maker and a new era of collaboration has blossomed. K&L has a new location in Southern California and so much more. Nearly 10 years to the day that we began the process of creating 5th & Harrison, we’re ready to release a second custom batch bottled exclusively for K&L Wine Merchants by Compass Box.

The act of blending whisky is one of the most gratifying and complex tasks I’ve had the incredible luck to perform. Blending whisky is not a materialistic endeavor that might be solved by wit and measure. The simple truth of blending is that 1+2≠3 and creating a whisky of great distinction and character is not as simple as just smashing three really good malts together. So, guided as it were, by the deft hand of Whisky Making Director and all-around splendid chap James Saxon, I embarked upon a supreme journey. We loved the original 5th & Harrison style and wanted to stay within that realm. James had an incredible array of wonderful old sherried and peated whiskies to choose from, but it was quickly narrowed down to a few lots.

They had old Ardbeg, Highland Park, Caol Ila, Bowmore and sherried Glendullan or Tormore. I wasn’t simply looking to recreate the prowess of the original in of flavor terms. Instead, I felt we needed to focus on creating the same experience of unbridled value for your dollar. That immediately cut the potential of working with Ardbeg out of the question – despite the quality of the distillate, it’s not only difficult to integrate, but VERY expensive after 20 years of age. I’d assumed the same fate would hold true for the other Islay options, but after running the numbers, we found that we’d be able to use significant portions of Bowmore aged for almost 23 years in ex-bourbon. That product on its own would fetch many hundreds of dollars in today’s market. With it we married a gorgeous first fill sherry butt of Glendullan of at least 21 years of age. This little-known distillery can offer some serious character and complexity if aged in quality casks. So little of it see high value sherry it’s hard to generalize about the character, but this barrel was absolutely first rate. It brought out the deep tropical fruit and wild exotic side of the Bowmore.

This original blend was supple and delicious -a 5th & Harrison redux if you will, but it didn’t really show the maturity of these two wonderful old spirits. In fact, the whiskies seemed to bring out the hidden youthfulness in each other, a noble trait, though now somehow masking some deeper complexities that the two exhibited apart. At James’ suggestion we began to explore the potential of encouraging a small amount of old rugged Caol Ila into the blend. This I also assumed would be cost prohibitive, but we forged ahead anyway. After nearly two and half decades in refill American oak, the wild jagged spirit has smoldered into a dense singularity of salty ocean flavors. The feeling of boarding a weathered schooner, salt and tar covered, the captain’s pipe wafting as he steadies the wooden tiller. Whiffs of salted fish, sea spray and diesel smoke complete the harbor scene. Ultimately, this final note brought the new batch together perfectly by retaining the wild freshness but pinpointing both a base and top note that draws the deeper elements of the first two malts forward.

The resulting blend is easily one of my favorite modern bottlings of Scotch in at least a decade. It exemplifies everything we are at K&L, providing a superior experience for an incredible price. I’ll attempt to do it justice here.

The color is stunning hue of chestnut (1.2). The nose offers an incredible sense of the finest and oldest things -old teak, cordovan, salt encrusted rope, mango syrup, balsam, seaweed, bonfire, première eau and marmalade.

On the palate the Bowmore shines at first offering salted tropical fruit, fried plantains in honey, grilled lemons. Then our Glendullan adds wild nutty oxidized rancio, dense spices and freshly chopped dark chocolate.

The finish brings a heavy dose of lemon oil, old wood, baked orchard fruit, apricot jam, salted almonds, camphor and smoldering tobacco. It doesn’t need a drop of water and certainly not more than that if you must.

Bottled at extremely near cask strength 0.1-.2% to round out the labels and with no chillfiltration, coloring or other additives whatsoever.

Today, to commemorate the expansion of K&L into new waters, we launch both 5th & Harrison II & Culver & Sepulveda. These two sister bottlings include the exact same juice, but each label celebrates these two wonderful cities that we call home. IN some comedic twist of fate, we’re able to offer these wonders – an old blended malt scotch whisky at the exact same price as the previous K&L/Compass Box collaboration from over a decade ago, a true triumph.

Compass Box & K&L have always had a special relationship. Since the inception of this special brand 25 years ago, we’ve seen eye to eye on every aspect of this business. It wasn’t until 2011 that we were able to connect with legendary whisky maker John Glasser about the potential to do an exclusive for K&L. We had access to anything back then, but one trophy alluded K&L and exclusive Compass Box. That was until 2015 when John Glaser invited our spirits buying team to select an exclusive blend from their stocks, a now legendary blend of old peated malt and a sherry aged malt – 5th and Harrison was born. Now 10 years later, we were honored and surprised when James Saxon, Compass Box Master Blender, agreed to build a special batch just for us once again. We had a recipe that we loved, old peat and heavy sherry, but could they pull it off? Of course they did! The whisky is one of the most complex, old school and delicious malts K&L has ever sold and the price is out of this world. A blend of 24 year old Caol Ila, 23 year old Bowmore and 21 year old Glendullan in fresh sherry! Incredibly, we’re able to offer it at the same exact price we did a decade ago. It’s unbeliveable but true. This time, we’re offering two concurrent labels – one celebrating the “5th & Harrison” store, our SF homebase and the other designed to commorate the opening of our second SoCal location at the corner of Culver & Sepulveda. The labels connect and all collectors must have them both or many of each.

Email: wine@klwines.com
Phone: (877) KL-WINES (Toll Free 877.559.4637)
K&L Wine Merchants 3005 El Camino Real Redwood City, CA 94061 USA
San Francisco, Redwood City, Hollywood CA

Ben Nevis 28 Year Old 1996 Thompson Bros – Milroy’s of Soho Scotch Whisky News

Tue, 21 Jan 2025 08:03:53 +0000

Ben Nevis 28 Year Old 1996 Thompson Bros

£291.67

Thompson Bros

47.8% abv

70cl

One of our favourite Scotch whisky distilleries here – a Ben Nevis release from renowned independent bottlers, Thompson Bros. Distilled in 1996 and aged for 28 years in a refill sherry butt, it’s a vibrant, rich expression offering an array of pineapple, mango and citrus fruit notes. The cask yielded just 594 bottles. An essential dram for fellow Ben Nevis fans!

Port Dundas (silent) Signatory – Cask Strength Single Grain Whisky 28 Year Old – Hard To Find Whisky News

Tue, 21 Jan 2025 08:02:28 +0000

Port Dundas (silent) Signatory – Cask Strength Single Grain Whisky 28 Year Old

1995 Vintage 70cl · 59.7% ABV

£129.95

A single cask single grain release from the closed Port Dundas distillery, bottled by Signatory in their Cask Strength Collection range. Distilled on 26 June 1995, matured for 28 years in an ex-bourbon hogshead and bottled in December 2023. Only 215 bottles were produced, each individually numbered.

An Interview with Andy Glaser, the new CEO of Paulaner USA

Tue, 21 Jan 2025 06:09:28 +0000

To begin the year, Paulaner has hired Andy Glaser as Chief Executive Officer of Paulaner USA, the importer of Paulaner and a few other international beer brands. Glaser succeeds Steve Hauser, who is leaving the company after 10 successful years. In his new role, Glaser will tap into his extensive beverage industry experience, focusing on adapting […]

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