Joe Riley

Thor Cheston is a beer God. This place will be doing things right from day #1. Couldn't be more excited! I have reason to believe that they will have a very good relationship with Mockingbird Hill/Eat the Rich/Southern Efficiency given that they are such close neighbors and there's a ton of mutual respect between everyone involved on all sides.

This is a most interesting new gadget: http://www.coravin.com/ I was pleased to see that our friend, Andy Myers, over at CityZen is using one for their wine service: We're selling them here at Ace. They aren't inexpensive, but they are definitely more than a simple wine-opener, since they have the nitrous cartridges to replace the wine out of the bottle. (we have replacement cartridges, too.) All I can say is, once you experience this for yourself, it's hard not to think of how much you can save over time in wine that might otherwise go to waste by not being consumed before it turns. It allows you to try a glass from a precious bottle you've been saving, and decide if and when you want to open it later, too, which is a pretty slick feature of this product and its reason for being.

If memory serves, the reds from Sardinia (esp. Cannonau) (sp?) have the highest amounts of resveratrol of any other table wines sold in the world. That is the crux of the argument for the health benefits of drinking their wines.

Thanks, Don. Geez, I'm blushing over here... You're too kind.

Macgruder's doesn't have the 6-yr, 100-pf Very Old Barton, and that's the only one I'm interested in; they have other bottlings of VOB, though.

For Orange Liqueur, Combier has to be a part of the discussion. They are the original triple-sec, after all. I've tasted margaritas made side-by-side, one with Combier and one with Cointreau, and the Combier had the brighter orange fruit between the two. Jay Hepburn, in London, did a seriously extensive orange liqueur showdown several years ago, and his observations merit attention: http://ohgo.sh/category/cocktails/orange-liqueur-showdown/ (Note: the winner of his "showdown", the Giffard Premium Curaí§ao Triple Sec, is difficult to find in the United States; I, myself, relentlessly badgered a supplier who carried other Giffard products, to bring it in for us, but they never did, and now they're out of business, so... At the time, it was imported by Christophe Barcat Selections, Manhasset NY, if anyone wants to try and chase it down.) It should be noted (as Jay Hepburn did) that, while there are dozens, if not hundreds, of orange liqueurs, they're not all ideal for the same purposes. If you need just ONE all-rounder, it's really hard to beat Cointreau. I know of at least one top craft bartender here in D.C. who agrees with that statement. That doesn't mean, however, that other options don't merit exploring and experimenting with. The Pierre Ferrand Triple Sec of Curaí§ao is seriously fantastic stuff, and Jason Wilson did a nice column in the Washington Post about it in 2012.

I've tried it, but my memory for how it tasted isn't with me. I think I concluded at the time that, while it was interesting, it wasn't something that I *had* to carry. I'm also an economies-of-scale guy; I probably figured out what I'd have to retail it for, and determined that there were more compelling rums for the same money, or less. Cool looking bottle, though. The rum itself might lend interest to tiki drinks, rather than be a straight sipper.

A mystery calls for a "Mystery Machine", don't you think? http://www.donrockwell.com/index.php?/topic/25154-65-cases-195-bottles-of-pappy-van-winkle-20-year-bourbon-stolen-from-buffalo-trace-distillery/?p=243639

Yep, sure do

These are seriously interesting and fun to drink: http://www.albemarleciderworks.com/ It 'ain't Martinelli's, that's for darned sure, and I'd venture to say that these ciders are even *BETTER* than the great ciders I've had from Normandy, France, even from such notable French cider producers as Eric Bordelet. The sheer variety of what's available here is fantastic; seven different bottlings available right now. These folks are intent upon preserving heirloom apples and varietals that most of us have probably never heard of. One of these ciders has something like 30 different types of apples used in it! They all cost about $17 per 750ml. Here are the tasting notes from Albemarle CW: "We craft artisanal ciders that capture the unique qualities of Virginia's finest apples" 2011 Jupiter's Legacy Jupiter's Legacy has a bright acidity with notes of citrus. Made from a blend of Black Twig, Winesap, Albemarle Pippin, a mix of classic cider varieties and several crab varieties, this cider has a smooth tannin and a tart apple finish. Elegant with cream sauces or chicken dishes. 8.2% ABV 2012 GoldRush GoldRush, a newer apple, provides the juice for this single varietal. The strong grapefruit flavor is is pleasantly fin- ished with a note of honey. It would pair well with salads or fish dishes. 10% ABV 2011 ROYAL PIPPIN The Albemarle Pippin, besides being an exquisite dessert and culinary apple, makes a delightful varietal. Royal Pippin has notes of grape, with a well balanced acidity and a lush apple taste. It pairs splendidly with shelfish and pork. 8.5% ABV 2012 Old Virginia Winesap A single varietal, Old Virginia Winesap is made entirely of Winesap apples. With notes of baked apple and herbal lemon, this cider compliments roasted root vegetables and ham biscuits. 7.5% ABV 2011 Ragged Mountain With a touch of sweetness, Ragged Mountain is our most tra- ditional cider. It is an off-dry blend made from Albemarle Pippin, Goldrush, Pink Lady, and Stayman. With a simple, fruity nose, this cider has a Champagne feel and a short, crisp finish. Ragged Mountain pairs well with cheese plates, spicy ethnic dishes, or is easily enjoyed on its own. 8.2% ABV 2011 Pomme Mary This fruity cider is made from vintage American cider apples and is enhanced by a bit of sweetness. It sports mellow notes of tropical fruits. This cider is very palate friendly and is en- joyed with lighter spicy foods, fried chicken dinners or on its own. 8.5% ABV 2011 Red Hill Red Hill is a blend of traditional cider varieties melded with the juice of Winesap and Albemarle Pippin apples. It is a complex and earthy dry cider with a bright acidity and tart apple flavor. Red Hill's light tannin pairs well with lighter meats such as pork, chicken or turkey as well as with oys- ters, creamy blue cheeses, and veal scallopini. 8.1% ABV For what it's worth, the Pomme Mary is the (relatively) "sweetest" of the bunch, and the Red Hill seems like the ideal Thanksgiving cider, but each and every one of these is wonderful and being able to try all of them in one setting gave me a stronger appreciation for their unique characteristics.

Definitely keep all open vermouth bottles in the refridgerator; the cold will retard oxidation. Vermouth is wine-based, after all. If you feel like spltting a larger bottle into smaller ones, then yes, by all means, but still refridgerate. It takes a long time for vermouth to really go "bad", as in unpalatable. Mostly, it just begins to lose its aromatics and becomes much less compelling.

In Virginia, you don't drink Carpano; Carpano drinks YOU! (Whoops, sorry, I'm thinking of Stalin-era Russia, but really, Virginia ABC is pretty much the same thing )

In the "shameless self-promotion" deparment, for anyone who missed it, here's Jason Wilson's recent discussion of Navy-strength gins, which was interesting and informative: http://www.washingtonpost.com/lifestyle/food/2013/02/11/20d52136-716c-11e2-ac36-3d8d9dcaa2e2_story.html D.C. currently has four NSG's: Hayman's "Royal Dock of Detford", Plymouth, Perry's Tot, and Leopold Brothers. It would be fun to do a side-by-side comparisson to glean any differences between them.

Good news for Carpano lovers! It is now available in 375ml size

Not to disparage any particular brands, but for me, Mezcal begins with Del Maguey and Ilegal. I'm sure that there are many other nice ones (heck, Del Maguey is the SOURCE for some other labels...) but really, you can cover all bases and be completely agave-spirit-satisfied with these two brands. That doesn't mean that I'm not keen to try the others out there, but Del Maguey and Ilegal are so well-made that one doesn't really have to look any further to get their Mezcal jones tended to. The Del Maguey line runs from around $31 to over $200, with several in between. If you ever get to attend a comprehensive tasting of their entire lineup, it is a fascinating exploration into just how terroir and different agave strains affect the spirit. They are like fingers on the same hand; similar, yet different, but all useful

We're living in a time of great bounty where gentian liqueurs are concerned. Suze is once again available in the United States, and Salers is new to us this year. Avèze is due here very soon, too. Then, there are also the Gentian-Quinas, such as Bonal I know several craft bartenders who absolutely adore these products. What do you like about them, and how do you, personally, use them? I'm told that, traditionally, Suze is served neat, with tonic or with orange juice as well as a flavoring component in many cocktails. According to the manufacturers in Switzerland it's also enjoyed with Coca-Cola.

**UPDATE** Once again available in the Washington, D.C. market as of today, June 11th, 2012 Same sizes, 750ml and 330ml, both glass bottles.

I have had numerous phone calls and emails about this Bourbon ever since it was launched in October, 2010. There are many Bourbon consumers eagerly awaiting its arrival. Well, the wait is over - it arrived today! From Whisky Advocate Magazine publisher, John Hansell: There is going to be a brand kick-off at Jack Rose Dining Saloon, in Adams-Morgan, on Thursday, January 19th, and their master distiller, Lincoln Henderson, will be in attendance, signing bottles that attendees bring in themselves. More info about the Bourbon here: http://www.angelsenvy.com/index.php

The latest and greatest liqueur from Eric Seed and Haus Alpenz The New York Times wrote it up (a tad prematurely) last May, but it's a nice piece: How About a Nice Swedish Punsch?

The Corruption, The Public, and The Citizen are all available in cans now, but as of this moment, mostly at the brewery. We have The Public back, but The Citizen and The Corruption will be available at retail soon, from what I'm told. Hopefully, that means by the end of January Happy New Year to us!

Please forgive me if this has been answered repeatedly and in detail, but I'm trying to help out a friend in a hurry. If there's a dedicated thread that I cannot find about this, by all means, please refer me to it. Who likes which restaurant or bar, and why? The first one that comes to mind for me is Tallula but after that, I'm at a loss. Thanks in advance

I think for a place like Rogue 24, it's important to make your dining experience there the focal point of one's evening, rather than, "a nice place to grab a meal before (whatever)". If the focal point of your evening is an evening at the theater, a concert, a ballgame, or anything else, then I'd recommend NOT going to Rogue 24 first, unless your plans are much later in the evening. This is the sort of experience that oughtn't to be rushed; it ought to be enjoyed leisurely, with all diners relaxed and settled in for the ride. It certainly seems to me to be an experience to be savored, without having to constantly check one's timepiece to ensure that you aren't late for your next stop. Having said that, once small plates are available in the Salon, then sure, take your chances with space availability, but for the 16 or 24 course journey, I think any plans for post-dinner ought to be either non existent or at least very flexible. Why rush this kind of thing? Just my thoughts on approach.

Congratulations to 2011 Rickey Cocktail Contest Winner, PS7's Gina Chersevani and her Rapture of the Rickey! To recap, here are the winners to date: 2011: Gina Chersevani 2010: Alexandra Bookless 2009: Clinton Terry 2008: Justin Guthrie

Here's a new City Paper article which explains how D.C. Brau paved the way for growler sales in the District: D.C. Brau paves way for draft beer takeout