PSA: Stay Hydrated

What does Crown Royal have to do with hydration? Read on to find out.

I really enjoy writing about alcoholic beverages. I study it every day to make myself smarter and share information with you so you can make confident, informed buying choices. It's fun to explore a new wine or sample a classic cocktail. It is great to pick up the new release from your local craft brewery. When disposable income allows it, it's a joy to spend $100 on a bottle of fine Cognac or single malt Scotch and sip it at the end of a night.

However, a small but very important part of what I do involves responsibility. It is my duty be a good advocate of moderation and good health. Even though summer is winding down, the temperatures sure haven't given us a feeling that we will be heading into autumn (I'm not exactly feeling that malty, rich Oktoberfest brew just yet!). If there is any beverage that should be at the top of your list every day, it should be a significant dose of water.

Now don't get me wrong here. I love a refreshing white ale or some Tequila on these warm, muggy days, but in order to prevent the alcohol combining with the heat to serve me a whopping headache in the morning I am staying on top of hydration. Keep the water flowing all day. Drink a glass in between alcohol if you plan to have multiple beverages in one sitting.

For example, take this newly released campaign from Crown Royal, which is asking fans to have a Crown Royal Water Break. This is something I can appreciate: a large brand like Crown Royal (63 million liters sold worldwide) owned by a gigantic drinks company, Diageo, encouraging alcohol consumption in moderation while staying hydrated. Additionally, on the heels of the pro football season about to kick off tomorrow, you have former NFL greats such as Brian Westbrook (my final bit of love to Eagles fans before the 2018 season gets started) being spokespeople for the brand and the Water Break message.

Image credit: The Atlantic

And as we do head into legitimate fall weather, don't skip out on the water just because the temperatures feel cooler. You still need it. Water regulates your body temperature, takes nutrients to all parts of your body, and keeps you awake while you read my blog. So whatever you pick as your poison, stay hydrated. It's important.

We will return to regularly scheduled boozery next time.

The Waves Of Whisky Have Hit Me Hard

It amazes me how fast the switch flips from the slower-paced summer months to the breakneck speed of September. It's not just school year adjustments, but all the fall extracurricular activity quickly spikes up. Additionally, my life as a professional drinker means there is less time for actual drinking and more time spent running classes and promoting events. Along with that, just staying current with the world of adult beverages by reading up on certain topics or even meeting with folks in the industry can present a different set of challenges. Fortunately, the start of autumn led me to a whole lot of time spent studying, learning, presenting, and even tasting whisky.

What can I say...of all the beautiful spirits available, I can't help but profess my love of distilled grains. I have so many choices to get cozy with, and with so many options at our disposal, there is bound to be one you like...even if you claim to not like whisky. This theory could easily be put to the test based on my Mastering Single Malts series that I am leading at Divine Wine. Last Thursday night, we spent a session covering all of Scotland's regions of whisky production. In the class, we discussed the stylistic differences and how flavor and aroma are impact by techniques used in each of the region's distilleries. We also covered environmental differences, such as a distillery's proximity to the coastline, water and peat sources, and so much more. 

If you need a reminder, the term "single malt Scotch" refers to a single distillery's whisky produced from 100% malted barley and aged at least three years in old oak barrels. All aspects of production must take place in Scotland. To think that this is all you need to follow to call your product single malt Scotch, how do we end up with a gigantic range of selections with different styles, quality levels, and price points?

We had an interesting lesson, even some debate, as to whether it is a region or an individual distillery's character that dictates a style of single malt Scotch whisky. Typically, the regions have been lumped into certain "flavor camps" over the years, but honestly you can have a heavily peated Highland whisky or an unpeated Islay whisky. It all comes down to identifying a "house style," which is a flavor expectation each time you sip your dram. Along the same lines, a Champagne producer will have an identifyable style every time you taste its sparkling wine. The distilleries and Champagne houses are building unique brands.

Image credit: Ace Spirits

For your reference, here are the regions we are dealing with when it comes to Scotch, and what their whisky typically tastes like.

Speyside: the highest concentration of distilleries are located in this subsection of the Highlands. Lots of water sources and and variations in the landscape lead to a wide range of styles, but generally speaking Speyside Scotch can show up either fruity or malty. Southern Speyside tends to have softer, lighter flavors.

Lowlands: Gained a reputation for lighter, more delicate spirits as this was a center of grain/blended Scotch production. Single malts evolved this way, too, and the Lowlands should be given plenty of respect for its fragrant maltiness.

Highlands: A large physical geography with many variations. Coastal distilleries feel the salt air, particularly in the Western Highlands, leading to rich and briny whiskies. Southern Highlands show more "green" flavors with delicate aromas. Eastern Highland Scotch has a lot of flavor and structure, meaning they can stand up to long aging. The Northern Highlands are fruity and full-bodied. This is a region where possibly more than any it pays to get to know the individual distilleries when searching for a style you like.

Islay (EYE-lah): An ancient island where peat dominates thanks to it being a traditional fuel (as opposed to the mainland having access to coal). Scotch whisky is generally bold and fiery from here. This is Scotch for the IPA beer-lover thanks to its assertiveness.

Islands: Technically part of the Highlands, whiskies can be similar to Islay in style as peat is often used, but not all the time. Salty, seaweed flavors are noticeable, and peat (particular from the northern Islands of Orkney and Skye) is less aggressive, but smoky. Other islands, like Jura, or fragrant and piney without being peaty. There is no uniform style for an "island" whisky, but each island has distinct character. 

Campbeltown: Located on a peninsula, this town was once a major hub of malt whisky production before a high number of distilleries closed due to lack of demand for their heavy, oily, complex whiskies. Today, the few distilleries remaining have carved out a niche with an old-school, rich pre-Prohibition style.

That's what you are dealing with in a nutshell and is a great starting point for you when you explore the regions of Scotland. If you still need a starting point to work off of, here is what we tasted last week! These are all considered flagship products that are typical of each distillery's style. There is something for everyone in this range of products.

Here is the lineup from the regional session of the Scotch class! Details below...

Glenlivet 12 Year Old, Speyside: This is the top-selling single malt in the U.S., and I can understand why. It is gentle, soft, lightly fruity with green apple flavors, and it has a floral fragrance that makes this easy to enjoy. It's an easy one to keep in your bar.

Cragganmore 12 Year Old, Speyside: This hits the other end of the spectrum for Speyside malts, with rich, nutty flavors. Each time you stick your nose in the glass, you smell something new. Berries, pears, herbs, and walnuts all show up in this dram and has a long, lingering finish.

Auchentoshan 12 Year Old, Lowlands: Citrusy with breakfast cereal/baked oatmeal flavors. Vanilla, ginger, and nutmeg make this whisky taste like fall in a glass.

Dalmore 12 Year Old, Northern Highlands: Rich and full-bodied with dried fruit flavors (figs, dates) and candied oranges. With sherry casks involved, you can taste the nutty, saline flavors on the finish, but still wrapped up in the dried fruit flavor.

Springbank 10 Year Old, Campbeltown: Oily texture but intensely aromatic. It has a delicate texture with pears and apples, but also has a smoky maltiness on the palate. Finishes like apple pie after the smoke subsides. This is almost like drinking all of the regions in one glass.

Lagavulin 16 Year Old, Islay: Bold, fiery and intense, Lagavulin is a bonfire on the beach, with salty, almost bacony flavors. When you taste the whisky a second time, there is tropical fruit flavor underneath all the peat smoke. One to drink in front of a roaring fire.

Aquavit: The Drink That Stumped Me

During my WSET studies several years ago, The Greatest Wife In The World would frequently (and happily) help me get in tune with my tasting skills by showing up with random wines and spirits brown bagged to sample blindly. It was really a great way to keep my on my toes while exploring all the alcohol the world had to offer. On a day where I sent my kids back to school to get smarter and off each other's backs, I share with you one heck of an educational brown bag tasting session.

It was the WSET Spirits Unit that I was working on one spring day; while I had a great appreciation for whiskey already, getting to know and love many other spirits was very rewarding. I was doing very well, identifying different types of rum, different styles of vodka, and liqueurs of various quality levels. But there was one spirit that really messed with my head. It was clear as if I was holding a glass of water. When I stuck my nose in the glass, it was aromatically intense. It smelled like something that would come from Northern or Eastern Europe, but the nose was too forward to be vodka. On the other hand, the intensity would be the same strength of gin, but it was missing the distinct Christmas tree scent. It was not tropical and fruity like a high-proof white rum. On the palate, it felt like some sort of grain...like a really strong vodka. This spirit had something distinct about it that I just couldn't put my finger on, but it really felt like I was drinking a glass of liquid rye bread. What the hell is this?? I just blurted out that it was a rye-based vodka like Belvedere when I made my guess.

The item that tripped me up in my spirits studies...which I will never forget again.

It turns out, I was drinking something called aquavit (sometimes written as "akvavit"). This Scandinavian specialty is based on caraway seed, which is redistilled with a neutral grain spirit. Other botanicals, as with gin, can be blended in with the caraway spirit; some of these botanical choices often include coriander, cumin, fennel, and citrus. Aalborg, the producer's aquavit that I sampled that day, uses amber in its botanical recipe. The resulting spirit is a pungent, mouthwatering aperitif that will get your stomach ready for large quantities of food; this is what makes aquavit so popular for Scandinavian feasts. Conversely, I feel like aquavit can be a fantastic digestif after chowing down all day long thanks to the properties of caraway.

Additionally, an aquavit producer can age the spirit in casks. Oftentimes it is done in large neutral oak to mellow out some of the sharp flavors, but aquavit has been shown to age in Sherry cask, Port cask, or Madeira casks, giving more complex spiciness as well as traces of the flavor absorbed from the wine cask.

I will never forget the taste of aquavit ever again. It makes a mark on your senses the same way Gewürztraminer does for the first-time wine drinker as far as the distinct, wild, pungent flavors and aromas go. If you are looking for something different to stock in your bar, aquavit is the way to go. Here are three examples for you to try!

Aalborg Taffel Akvavit, Denmark ($28): The word "Taffel" simply refers to an unaged/clear aquavit. This is the one that tripped me up, and the strength of the caraway is complemented by turmeric and dill. Fresh and lively, it is a great way to prime the pump before chowing down on sausages or roast pork.

Lysholm's Linie Original Aquavit, Norway ($28): Linie might be the most popular aquavit on the market today; you can find this in Disney's Epcot Center World Showcase if you go to Norway. This spirit is based on a potato distillate, leading to a creamy, soft texture. The spirit is then aged in Oloroso Sherry casks, to impart vanilla and brine notes. A fine example of a cask-aged aquavit!

Lyshom's Linie Double Cask Madeira Finish, Norway ($40): Take Linie's Original recipe example from above then, rather than age the spirit in Oloroso Sherry casks, transfer to old Madeira casks for 12 months. This example is rich, savory, and earthy, with bright citrus notes acting as a foil to the weight of the spirit. A real treat to enjoy at the end of a big meal. 

Good Karma: Recapping Tequila Class

Last night, I put a bow on the Spirits 101 classroom series for the season at Divine Wine. It is certainly great to teach these courses, but now we start moving into more casual tastings out on the deck or more informal crash courses on a subject.

I was happy to close things out with Tequila 101. Nothing else on Earth smells or tastes like good quality Tequila. As you know, it is the base ingredient in the Margarita, which I have sung the praises of in the past. We had all styles on display. My favorite part of running this tasting is that we get to taste the standard range of products from one producer all together: Silver, Reposado, and Añejo Tequilas. Additionally, I like to feature a Resposado from two other regions of Tequila's permitted production zones. It gives the taster an idea of how the agave presents itself in different growing regions with a touch of aging to add extra layers of flavor.

Production zones of Mexican spirits. Image credit: Culinary Historians of New York

This year's Tequila 101 class also featured Mezcal, the spirit that can be made from various species of agave (as opposed to Tequila featuring the blue Weber agave). It seems like with each passing month, our distributors are adding more Mezcal to their portfolios. Mezcal's smokier, higher-proof aggressiveness is something that parallels young, peated whiskey as far as its intensity of flavors and aromas.

One really fun thing about these classes is removing any preconceived notions a student might have. For instance, some in the classroom (along with some of you, I imagine) may have had a rough experience with Tequila. Since Jose Cuervo was about the only Tequila available to many of us, if your experience was bad with it, you may believe that's what all Tequila will taste like (or do to you the next morning).

Karma Tequila was our brand chosen to represent our horizontal range of Silver, Reposado, and Añejo. Karma has its headquarters in California, but all of their production facilities (agave fields, distillation, aging warehouses, etc) are all located in the Jalisco Highlands of Mexico. Since all aspects of making Tequila take place here, it can legally be called Tequila. Karma simply took its name from the "cause and effect relationship between our choices and their consequences. Karma Tequila is about cultivating good karma: it is a commitment to live with energy, happiness, and kindness."

The result is a modern, full-bodied Tequila, where there is plenty of agave character in the spirit without being too pungent and overwhelming. The whole range tastes great, versatile enough to either mix with cocktails or drink neat. Karma, along with the others listed below made for a very entertaining class, capped off by a classic Margarita to thank my students for listening to me bloviate about Tequila for a couple of hours!

Here's what we tasted. All are absolutely worth seeking out.

Karma Silver Tequila ($42): Intense, but not pungent agave on the nose, with orange and lemon citrus, as well as a sea salt finish. This might taste good when chilled if you want to drink it straight, but a salt-rimmed classic Margarita is the way to go with this one.

Karma Resposado Tequila ($51): The agave is still noticeable after 364 days of resting in large wooden vats. Accompanying the citrus notes in the silver are toffee, baking spices, and black pepper. You can easily enjoy this on its own or use it in a more complex Margarita, such as one with blood oranges and cinnamon.

Karma Añejo Tequila ($63): Aged nearly three years in old Bourbon barrels, the agave character is understated, while caramel, vanilla, and woody notes come into play. If you are a whiskey lover, this is one for you to try!

Herradura Reposado Tequila ($45): Our Lowland example for the evening, Herradura's nose is not super-intense, but on the palate it's all agave, green bell pepper, black pepper, and a touch of cayenne. Very earthy and savory on the finish.

Chinaco Reposado Tequila ($50): Chinaco is situated in the outlier region of Tamaulipas near the Texas border. There is a distinct candied lime flavor that plays with the agave very well. This is one that I really enjoy drinking neat with a slight chill on it, maybe even with a squeeze of lime.

Yuu Baal Mezcal Espadin Blanco ($39): Espadin is an agave species that makes up about 90% of all Mezcal production, and it is very closely related to the blue agave used for Tequila. The Espadin is very smoky and fiery on the nose. On the palate, it's like drinking a peppery wood fire, something that the Islay Scotch drinkers out there who also like agave spirit will absolutely enjoy.

Anything Goes: Recapping Gin Class

You know it wasn't that long ago that I gave you an overview of what to look for with gin. I also shamelessly plugged a class that I led this past Friday, where we had a great night of education and fun. As we tasted through our lineup of gin, there seemed to be a common theme on display:

Anything goes.

That's right. Gin can show itself in a near-infinite number of ways. Sure, the foundation botanicals such as juniper will be present, but anything that grows in the ground can go into a gin. Aside botanical choices, there is an increasing number of barrel-aged gins that are on the market. Barrel choices (new, used, ones that held Sherry/Bourbon/wine, etc) further impact the flavor of your gin.

The funny thing about all of these permutations of gin is that they are generally categorized in two styles.

• London Dry Gin: All flavorings must be added through redistillation of a neutral grain spirit. If this process is followed in another part of the world outside of London, it will be noted as [insert location here] Dry Gin. Examples: Tanqueray London Dry Gin, Bluecoat American Dry Gin, Bruichladdich The Botanist Scottish Dry Gin.

• Distilled Gin: Flavorings may be added after the redistillation process. Examples include Hendrick's and Brockman's.

Let me share with you what we tasted on Friday. I have several here for you that are definitely worth seeking out. Sometimes the best way to get to know gin is to give them a shot. I have given you an idea of what to expect in each one.

Aviation Gin ($29): This Oregon brand works with a local spice company to source its botanical recipe. Aviation contains juniper, coriander, anise, sweet orange peel, lavender, and cardamom. With the price of Hendrick's Gin creeping up to $45, Aviation can step right in as a less expensive alternative. Even though the flavors are different from the cucumber and rose petal notes of Hendrick's, Aviation has the same softness on the palate and muted juniper flavor.

Edinburgh Seaside Gin ($39): A Scottish Dry Gin, the Seaside used to be a seasonal/specialty product. It became so popular that it ended up landing as a year-round offering in the core range of products. Aside from juniper, coriander, and cardamom, local vegetation found on the Scottish coastline is included. Scurvy grass (loaded with Vitamin C to prevent scurvy back in ye olden days), ground ivy, and bladderwrack (a seaweed that has a name that's just fun to say) are all in this gin, along with Grains of Paradise (an aromatic floral-peppercorn berry native to West Africa). Sea salt and grassiness are noticeable. Citric notes come through thanks to the scurvy grass and the coriander; Indian and Eastern European coriander can have varying levels of citrus aromas and flavors.

Berkshire Mountain Distillers Ethereal Gin Batch 13 ($35): I always like to include a local or regional spirit in my lineups. This gin comes from western Massachusetts; the Ethereal is a varying recipe, changing with each batch's release. Throwing something like this is always fun to do as it really tests your senses. Sage, rosemary, and citrus came through in this one for me. Others noted some black licorice. A great conversation starter that would be great to break out at a party full of gin geeks like us!

St. George Spirits Botanivore ($35): For those who are fans of the pungent Tanqueray or Bombay Sapphire, this is a fantastic American take on their products. Not only does St. George capture the strong juniper nose, but the earthy angelica roots and the anise comes through cleanly, too. In addition to these botanicals, there are another sixteen in the recipe, including bay leaf, cilantro, caraway, dill, and ginger just to name a few. St. George also has two other gins: The Terroir (with lavender and herbs, very approachable) and The Dry Rye (made from a spirit based on rye instead of wheat). All three are available in a gift pack that your friendly local retailer might be able to order for you!

St. George Spirits Dry Rye Reposado ($42): Our barrel-aged example for the night. Take the Dry Rye described above, where the botanicals are simple, but assertive (juniper, citrus peels, caraway, black peppercorns). Then age in French and American oak barrels that previously held Grenache and Syrah wines. The result is a complex array of flavor; the barrel imparts just a touch of apricot and strawberry jelly to go with the botanicals, the aromatic citrusy quality of the rye, and a noticeable (but not overwhelming) woodiness. This is a great entry point for you to try a barrel-aged gin.

The Best Advice I Ever Received

From a professional standpoint, getting where I am today has been a real adventure. To go from engineering, field sales, and support in the electronics industry to singing the praises of alcoholic beverages was a significant personal undertaking.

I knew I needed to just know more about booze. The only thing I knew back in the fall of 2008 is that I liked to drink the stuff and I liked to try different things. That was it. I took the time to see what I could do about taking courses to make me smarter about wine and spirits. I had all kinds of questions: How are the classes structured? Do I go in-person, or do I take them online? Am I going to need to find childcare to do this? After exploring my options and getting into a routine with Child #1, I made the commitment to education. We had just moved to New Jersey for The Greatest Wife In The World's new job and after getting out of the tech industry, I registered for the Wine & Spirits Education Trust's (WSET) Level 2 Intermediate Course at New York's International Wine Center.

The WSET is a London-based organization that "provides globally recognised education and qualifications in wines, spirits and sake, for professionals and enthusiasts." The International Wine Center is a WSET Approved Program Provider, meaning the school is allowed to teach various levels of the WSET curriculum. As I made education a part of my life, I moved through the Intermediate and Advanced sessions, worked some trade events pouring wines, and started working at a terrific retail shop. I enjoyed showing the colorful maps from my study materials to my then two-year old son, who got a real kick out of saying wine words like "Muscadet."

And even though I was well on my way to gaining credibility in the alcohol industry, I still craved more knowledge and challenges. Going to the next WSET level, The Diploma of Wine & Spirits, was a massive time commitment and honestly, it seemed scary. I thought I had learned so much at the Advanced level...what the hell was the six-unit Diploma program going to be like?

When I called the International Wine Center to talk about the Diploma program with the Development Coordinator, I felt good about jumping in. I asked a question that seemed like an innocuous throwaway at the time: "What advice do you have for me as I go through the Diploma program?"

His response: "Read...and taste."

Never a prouder professional moment for me to accept the Diploma of Wine & Spirits and a work-study opportunity in a 500-year old building in London.

A simple answer that today means so much. It was such a plain response that unlocked so many doors in my brain. I had to spend nearly three years (if I passed each unit on the first try) reading about and tasting as much wine and spirits as I possibly could. It meant that I couldn't just focus on well-known grapes like Merlot and Chardonnay, or familiar California and Italian wine regions. I needed to know more about places like Campania and Santa Ynez Valley. I needed to taste wines made from grapes called Refosco and Fernao Pires. When I read more about rum, it helped me get over a bad Captain Morgan experience in my youth and learn to approach rum in a different way. I carried the "read and taste" mantra throughout my studies and it made me successful as I captured the Diploma and won a work-study scholarship. Meeting the legendary wine writer, Jancis Robinson, was a major highlight; her books and wine references helped immensely and I was happy to tell her so.

Watching The Boss run his Wine 101 class. Do I know a lot of the information? Yes, but there might be something valuable I can still take away, whether it is a new way to approach the subject, or even a way to teach a course that resonates with a group.

"Read and taste" applies more than ever now, for me and for you. Education never stops, whether you do it on your own or seek out a school like the WSET program. When I teach spirits classes at Divine Wine, I am always researching and staying on top of my game. When a new product comes into the store, I am tasting it with an open mind. Yes, I am making a plug for my school today. If you want to just test the water or make a deep dive into wine and spirits, you can find a school just about anywhere in the country that offers the WSET curriculum. Just go here, search near your geography, and check out the individual school's web site. Call them and ask questions; you will be plunking down some hard-earned cash to take the classes, so you should have as much data as you can regarding how to make the classes work for you.

Read and taste...it's the best piece of advice I have ever received and now I pass it on to you. Get in touch with me if you have any questions on how to begin your own educational journey of grapes and grains. You never know what you are capable of until you give it a shot.