Great Concept Arrives in New England: Tuscan Market in Salem, NH Opens to the Public in Grand Style November 3rd, 2012 Hosted by Billy Costa with Book Signing by Mary Ann Esposito!

  Gelato, Espresso, Paninis...Oh My!

Watch the Introduction Video, here.

Tuscan Market in Salem, NH Opens to the Public in Grand Style November 3^rd, 2012 Hosted by Billy Costa with Book Signing by Mary Ann Esposito!

(Salem, NH) –November 3^rd, 2012, Italy has never seemed so close with the grand opening of Tuscan Market, one of the largest artisanal marketplaces in New England. Located next to Tuscan Kitchen in Salem, New Hampshire, this enormous indoor marketplace boasting over 10,000 square feet will encompass the authentic sights, sounds and tastes of Italy.

On Saturday November 3^rd, 2012 Tuscan Market will host a day of free sampling, a book signing by Mary Ann Esposito and much, much more all hosted by Billy Costa of KISS 108FM & NECN's TV Diner! The grand opening is free and open to the public and all items are available for purchase.

With over 25 years of experience in the food industry, owner and chief food taster, Joe Faro, has finally transformed his vision to create a Tuscan villa in Southern New Hampshire into a reality. When Faro first opened the award-winning Tuscan Kitchen in November 2010, his concept was simple, combine the freshest ingredients with time-honored preparation to create a truly incredible culinary experience. Applying this same concept to his latest project, Faro’s new Tuscan Market will offer an extensive array of imported products, a large selection of specialty prepared foods, a 65-seat café, and specialty cooking classes.

Set aside a cobblestone piazza, Tuscan Market’s impressive Italian-imported décor complete with a working fountain and pergola with classic columns will make guests feel as though they are walking through an authentic Italian marketplace. Inside, guests can select from the finest ingredients imported from various regions in Italy such as Tuscany, Sicily, Puglia and Emilia Romagna, all displayed at designated stations throughout the bustling market. A one-stop shop, guests will be able to choose from an extensive assortment of specialty oils and sauces including many producers of extra virgin olive oil and balsamic vinegar, fresh-sheeted pasta, imported cured meats and cheeses, Italian espresso and desserts.Just steps away, fresh, in-season produce will be available further reflecting Faro’s passion for the freshest ingredients. At the butcher, guests will find a wide selection of fresh cut meats and in true Italian fashion, guests can find the perfect wine to pair with their meal at the wine cellar which features over 3,000 bottles of the finest imported Italian wines, all available for purchase. 

While guests peruse the enormous selection of products and ingredients available for purchase, the tantalizing aromas of freshly prepared foods will be what really draws them in. From freshly baked breads and homemade pizzas and Panini, to handmade pastas and slow-cooked sauces, customers can bring home a truly authentic meal from start to finish.

Tuscan Market doesn’t end with the savory. Guests with a sweet tooth will have more than enough to select from with a dedicated dessert section boasting a wide assortment of Italian pastries and gelato being spun daily in the gelateria within the Tuscan Market café

Located within the Tuscan Market itself, visitors can take a break and relax at the Tuscan Market café, a large 65 seat café area surrounded by flat screen TV's, while enjoying coffee, espresso or grab a bite to eat. For something sweet, an authentic homemade gelato machine imported from Italy will feature over 24 different flavors of the creamiest gelato offered this side of Italy. To dine alfresco, the 50-seat patio will be open for lunch or a late afternoon snack.

Guests will be able to hone their own culinary skills at the Scuola Culinaria where Tuscan Brand’s Corporate Executive Chef Edward Payne will lead cooking demonstrations and classes. After learning some culinary tricks of the trade, students can take home all their cooking necessities from the fresh ingredients to the latest cookbooks from across the globe and featuring a section dedicated to New England’s best local chefs.

From finding the best culinary products and freshest ingredients, to an enormous prepared food section and café, there is something for everyone at the soon to open Tuscan Market.

Faro’s motto has never been truer, “you are guaranteed to experience true artisan Italian at Tuscan Market.”  Tuscan Market will be open seven days a week; Monday to Thursday 7:00AM to 7:00PM, Friday & Saturday 7:00AM to 9:00PM and Sunday 7:00AM to 5:00PM.

WHAT:      Tuscan Market Opening 

WHEN:      November 3^rd, 2012, 10:00Am – 5:00PM | Mary Ann Esposito 1:00pm to 3:00pm

WHERE:    Tuscan Market |67 Main Street, Salem, NH 03079

INFO:        http://www.tuscanbrands.com/

### 

Tuscan Market:

The new Tuscan Market is the largest artisanal marketplace in New England set to open early October 2012. Located in Salem, New Hampshire, next to Tuscan Kitchen restaurant, this enormous indoor marketplace of over 10,000 square feet will encompass the sights, sounds and tastes of Italy and will offer an array of artisanal products, cooking supplies, gourmet delicacies and much more! With over 25 years of food experience, owner and chief food taster Joe Faro’s original vision to create a Tuscan villa in Southern New Hampshire has finally transformed into a reality. When Joe first opened the award-winning Tuscan Kitchen in November 2010, the concept was to combine simplicity in the freshest ingredients with time-honored preparation to create a truly incredible culinary experience. Applying this same concept to his latest project, Faro’s Tuscan Market carries an extensive array of artisan products from multiple geographic regions, further reflecting his passion for diverse Italian cuisine and his dream of allowing others to experience it as well.

Tuscan Kitchen:

Tuscan Kitchen is an upscale restaurant offering handcrafted regional Italian cuisine located in Salem, New Hampshire. Owner/Entrepreneur Joe Faro opened Tuscan Kitchen with one simple vision: recreating a true Italian experience. Everything from the imported Italian limestone on the building’s exterior, to the 16,000 square foot interior featuring fireplaces, a wood-fired oven, custom-made Italian imported pasta-making equipment, ingredients and the menu reflects various regions of Italy. With 425 seats inside an expansive yet intimate dining room, three private dining rooms, two outdoor patios (upstairs terrace seats 24, downstairs patio seats 60), a wine bar and regular live entertainment, Tuscan Kitchen is the perfect place for enjoying a bottle of wine or cocktails, dining on all occasions, special chef and wine tastings, and holding special events and private parties alike. Tuscan Kitchen is located at 67 Main Street, Salem, NH, 03079. Hours of operation are as follows: Lunch: Monday- Saturday, 11:30AM to 3:00PM, Sunday dinner & Pranzo menu, 12:00PM to 4:00PM and Dinner: Monday & Tuesday: 3:00PM to 9:00PM, Wednesday-Saturday: 3:00PM to 10:00PM and Sunday 4:00PM to 9:00PM. For more information please call 603-952-4875.

*An Image Unlimited Media Release*

*Image Unlimited Communications is a public relations and marketing agency located in Boston and Philadelphia.
For more information: 
www.imageunlimitedcommunications.com

Beacon Hill Bistro & Hotel Braves the Storm: Sandy Has Nothing on this Cocktail!

Dark & Sandy Cocktail

Beacon Hill Hotel & Bistro Braves Storm Remaining Open for Customers and Offers Special Cocktail

WHAT:             The lights are on and everyone is right at home at the Beacon Hill Hotel & Bistro located at 25 Charles Street in Boston, MA. The restaurant will remain open this evening despite the impending threat of Hurricane Sandy. The bistro will be open for regular dinner service and will also be hosting their ongoing Wine & Dine Monday Night Dinner Series with this evenings feature being “Ciao from Northern Italy." The dinner will feature wines from the Piedmont, Veneto and Alto Adige regions perfectly paired with a full four-course dinner for $60.00 per person (tax and gratuity not included).

                        Guests that brave the storm will also be treated to special cocktail this evening the “Dark & Sandy” for $11.00. This augmented Dark & Story brings in the local color with the inclusion of a raindrop from the storm!

It’s the perfect night to experience the warmth and comradery that the Beacon Hill Hotel & Bistro is known for. For reservations please call: 617-723-7575. Walk-ins welcome.

Dark & Sandy Cocktail ($11)

4 oz. Ginger Beer

4 oz. Gosling’s Rum

1 Raindrop from Sandy (pasteurized of course)

Brown Sugar “Sandy Rim”

Garnished with Lime Wedge

WHERE:           The Beacon Hill Hotel & Bistro| 25 Charles Street, Boston, MA | 617-723-7575 | www.beaconhillhotel.com.

###

About the BHHB:

The Beacon Hill Hotel & Bistro is both an intimate and authentic boutique hotel, and an award-winning Bistro in Boston’s historic Beacon Hill. The Hotel consists of 12 guest rooms and one in-room suite; blending both modern convenience and historical character reflected in its thoughtful and distinctive design.

Wine ConneXtion "Trinity" Wine Pairing Dinner: A Special Preview of "The Big Three" Wine Tasting Series (Starting October 27, 2012)

The Wine ConneXtion is celebrating 3 years in the business with an upcoming series of tastings hosted by sibling-owners Tina and Sam Messina.  

Tina & Sam are warm and welcoming with great business minds between them. They believe in passing on great price points to their customers.

Sam has been active in the wine industry for 30 years and is skilled in wine and food pairing on many scales.  Tina has been in the industry for 20.  Beginning in the Messina family spirits business, Tina brings her knowledge of marketing and developing store concept to The Wine ConneXtion..  This team really knows their stuff!

Our grand hosts, Tina and Sam Messina!

The first thing to stand out upon touring the store was the incredible prices!  I perused the aisles checking out bottles I commonly purchase and the price differences were quite astonishing-so much so that I plan to head to North Andover, MA in the near future to stock up for sure!  You can also purchase wines by the case.

The store is designed to feature regions as well as varietals.  
There's also a tasting station, open every Saturday, where customers are encouraged to sample various products and learn about or expand upon their particular tastes. The Wine ConneXtion focuses on educating the customer whether they are a seasoned expert looking for something outside the box or a novice eager for a proper, yet non-intimidating introduction to wine.

The atmosphere was intimate and a lovely table was set near the tasting station.

A lovely charcuterie platter was served with Mumm's Napa Valley sparkling wine aperitif as invited guests mingled.

Each of the 3 represented food organization served a dish for 3 courses.  Each seasonally-focused dish was paired with a wine. Chef Lou from Smolak Farms (North Andover, MA), Irene from Mei Mei Street Kitchen (Boston, MA Truck), and Chef/Owner Antonio Bettencourt of 62 Restaurant & Wine Bar (Salem, MA) all served beautifully creative dishes as Sam presented the wine pairings.  All glasses were labeled.

Fresh, yummy bread from Tuscan Kitchen out of Salem, MA was served with olive oil.

The Brilliant Chefs! Chef Lou, Irene, and Chef Bettencourt

First Course:

Mei Mei Mobile Kitchen blew us away with apple cider ice cream, powdered brown butter, empire apples, lemon zest, and salmon roe.
Not only was this dish beautiful to the eye, the unusual flavor pairing was certainly a success.  The apples added a bitter element that played nicely with the salinity of the salmon eggs, and acidity and burst of freshness offered by the lemon zest.  The powdered brown butter and ice cream added levels of texture that highlighted the dish and were much appreciated.

Mei Mei's cider ice cream and salmon roe

Mei Mei's dish was smartly paired with Rodney Strong "Chalk Hill" Chardonnay 2010 (California).  It was well-balanced and rich while lacking the heavy buttery notes that typically turn me off.  This is one Chardonnay I'd definitely purchase and enjoy.

Chef Lou of Smolak Farms' pumpkin soup was spiced with nutmeg and garnished with toasted pumpkin seeds.  Though it could have used a bit of sweetness- brown sugar perhaps- it was fresh and smooth and the crunchy pumpkin seeds added a nice textural element.

Pumpkin Soup with toasted pumpkin seeds.

The pumpkin soup was paired with Chateau Ste Michelle "Indian Wells" Red 2010 (Washington), a blend of 7 varietals.  It was well-rounded with dark red berry notes.

Chef Bettencourt's cider-braised pork belly with soubise, pear, and white wine-cooked dried cranberry mostarda was brilliant!

Cider-braised pork belly

The pork belly was paired with Delas Cote du Rhone "Saint Esprit" 2009 (France).  The Cote du Rhone, Sam shared, was unique in that it is 90% Syrah, a higher than normal percentage. Its dark berry aromas complemented the cranberry component of the mostarda and the almost peppery (black) finish complemented the protein.  I can see this as a great companion for a nice steak as well.

Second course:

Each dish in the 2nd course was paired with a Meritage.

Chef Lou presented a delicious spin on a Quiche Lorraine sans the bacon.  The crust was light and moist.  I loved this colorful dish.  It was beautiful, fresh, and simply delicious!

Quiche with heirloom tomatoes, mushroom, caramelized onion, mozzarella, and cheddar cheese!

The quiche was paired with Hahn Meritage 2009 (California), whose smoky, deep boldness married well with the veggies in the dish.


There's nothing like good offal.  Mei Mei showed off slivers of John Crow Farm raised lamb heart with pickled sour cherries, pumpkin seed oil, a bright gastrique, and topped with a tarragon leaf.

Lamb heart.  Mei Mei supports humane raising of livestock and advocates nose-to-tail use!

Chef Bettencourt served sliced tender leg of lamb with wood-roasted eggplant, onion, preserved lemon and chickpea vinaigrette, finished with a tangy yogurt.  I found the pairing of lamb and lemon very unique. Lemon really brightens the protein.

Leg of lamb

The leg of lamb was paired with Beringer Meritage 2008 (California)- at 52% merlot- presented with deep, luscious plum aroma and accentuating the dish.

Third Course:

The 3rd course was paired with 90 points and above wines! 

Chef Bettencourt continues on a savory note, presenting a beautifully rich veal tartare with a black truffle and porcini mushroom vinaigrette topped with a light, crisp, parmesan frico. My not being a particularly big fan of truffle was quickly dismissed on the first bite into this masterpiece!  The truffle was more of an accent and supporting role versus the main character, as has been my experience with most truffled dishes.  I am always enthusiastic and hopeful when a skilled chef reintroduces me to a dish/ingredient which I've written off for so very long.  Good job!

Veal tartare

The veal tartare was paired with  Allegrini Palazzo Della Torre 2008 (Italy).

Mei Mei also culminated the meal on a sweet-savory.
A rich, smooth lamb liver pate  was served in a mini sugar ice cream cone topped with whipped cream and a pickled cherry. The presentation alone was attractive, followed by phenomenal flavor and layered, complex textures- crunch, smooth, silky, airy, and firm!  This was an ice cream cone worth chasing the truck for- especially is served along side the Hall Cabernet Sauvignon 2009 (Napa California)!

Lamb liver pate "ice cream" cone

Chef Lou finished the meal with a Napolean puff pastry layered with apples, toasted walnut caramel sauce and topped with fondant and creme drizzle.  The flaky dessert was a perfect sweet ending along with the d'Arenberg Sticky Chardonnay (Australia).

The Napolean puff pastry

More desserts (purple velvet cupcakes, pumpkin cupcakes, canollis and more) were served afterwards with coffee.  The desserts were created by Susan Lozier Robert of Frederick's Pastries (North Andover).

 

Close up of the Purple Velvet Cupcake!  So beautiful AND delicious!

I'd like to thanks Tina & Sam for the gracious hosting and Image Unlimited for the invitation to be a part of such a magnificent event.

Visiting The Wine Connextion and helping them celebrate their 3 year anniversary with their FREE "The Big Three" Grand Tasting Series is a must do!  The series kicks of this Saturday! 

The schedule is as follows:

The Big 3

The Wine ConneXtion Celebrates Third Anniversary with Three Big Tastings

WHAT:             They say good things come in three’s and at The Wine ConneXtion, located in North Andover, MA, this rule is no exception. 

Beginning Saturday, October 27^th, 2012, The Wine ConneXtion will celebrate its 3^rd Anniversary as it dedicates its days to pouring the finest wines at the lowest prices with the “Big Three” complimentary tasting series featuring the “Third Annual Fall Grand Tasting,” “Magnificent Meritages” and “90 Points and Above.”

On Saturday, October 27^th, 2012 from 12:00PM to 5:00PM, the Wine ConneXtion will kick-off the series with its “Third Annual Fall Grand Tasting.” Guests are invited to taste a wide selection of new wines while perusing more than 50 exclusive, hand-selected bottles from all over the world as they enjoy culinary treats from Chama Grill.

Guests are then invited on Saturday, November 3^rd, 2012 from 1:00PM to 5:00PM to expand their wine knowledge with a tasting dedicated to “Magnificent Meritages.” Guests will learn about the elusive category of exceptional American wines blended in the Bordeaux tradition. These wines go through a rigorous screening process just to be awarded the name Meritage and are a treat to taste.

Finally, on Saturday, November 10^th, 2012, from 1:00PM to 5:00PM guests are invited to a tasting worth the wait as they sip and sample some of the industry’s highest rated wines at “90 Points and Above.” Only a handful of wines ever earn the 90+ point distinction from the top wine raters including: Wine Enthusiast, Wine Spectator, Wine Advocate and Robert Parker, and this is the time to taste them!bet

Guests will not want to miss this chance to kick off the holiday season with wines fit for every occasion. All tasting are complimentary and open to the public. Must be 21+.

WHERE:  The Wine ConneXtion, 117 Main Street in North Andover, MA

WHEN:  Saturday, October 27^th, 2012; 12:00PM-5:00PM: Third Annual Fall Grand Tasting

                        Saturday, November 3^rd, 2012: 1:00PM-5:00PM: Magnificent Meritages

Saturday, November 10^th, 2012: 1:00PM-5:00PM: 90 Points and Above 
COST:   Tastings are complimentary, 21+ only

Disclosure - I attended as a member of the press/freelance food writer community member and thus did not pay to attend this event.

Pumpkin Craze!

I have been inspired by Boston.com and Bostinno.com to venture around Boston over the next few weeks to sample pumpkin dishes!

Let me know if you want to join in or if you have more recommendations.

Everyone loves pumpkin...even these cute little deer @Smolak Farms (N. Andover, MA)

"I've got mine, you better get yours!"

The Plan

Pumpkin Risotto:
Bravo's (MFA) braised lamb shank over pumpkin risotto

ArtBar's roasted butternut squash risotto, pumpkin seed brittle, spiced cinnamon mascarpone with pickled cranberry .* Read review here.

Pumpkin tempura:
Haru Sushi

Pumpkin soup:
Church's pumpkin soup with house made marshmallows and toasted papitas (Done 10/25/12, review coming soon)

Picco (who also does a nice pumpkin ravioli!)
Da Vinci Ristorante (made with Caribbean sweet potato and carrots, cinnamon, nutmeg, and pancetta!)
Towne Stove & Spirits (with lobster)
(Done 11/2/12, review coming soon)

Pumpkin taco:
Poe's Kitchen (quail taco with jalapeno & pumpkin salsa)

Sweet Pumpkin:
Post 390 pumpkin cake with fudge sauce and candied pumpkin seeds (Done 11/2/12, review coming soon)

Kicka** Cupcake's "cinna punk" cupcake (Done)
JP Lick's pumpkin custard


Pumpkin in Salad:
Tip Tap Room's Autumn salad- maple roasted pecans, roasted pumpkin, blue cheese crumbles, cranberry-sage vinaigrette.

Clover Food Truck's new salad, containing Roast Butternut Squash, White Beans, Sage, and Pumpkin Seeds. 
instagr.am/p/Q4bypNLHbI/

Pumpkin with Rabbit:
Bokx 109 bacon wrapped rabbit loin served with pumpkin and tarragon hash and whole-grain mustard jus

Help me add to the madness!  

Comment or email me your must try pumpkin treats this season! 

Women and Whisk(e)y @ Citizen's Public House & Oyster Bar: 1st Annual Boston Cocktail Summit

 "We had cocktail parties and I'd stay up until 5 in the morning." -Dorothy Malone

Days after the whirlwind of a weekend which was The Boston Cocktail Summit,  I was still reeling from over 72 hours of learning while imbibing!  

These lucky mixologist/bartenders/distillers/distributors/etc are members of a profession most closely related to the dapper Mad Men and women we watch on AMC- where sipping is a requirement- than the kid making rum and coke or slinging a bottle of beer your way...not that there's anything wrong with that...
This is serious work and these professionals are passionate about their craft!

There were a number of familiar faces and many other spirits industry luminaries with whom I was excited to have the opportunity to chat and socialize. 

 

The Annihilation of Whisk(e)y Intimidation! 

Ladies:

Do not be afraid to drink this beautiful nectar!  
I was introduced to scotch whisky almost a decade ago through a guy I was dating at the time.  Since then I’ve stood by a few staples, but I have been on a mission to broaden my palate over the past 8 months or so and boy did I attend the perfect course on the topic:

The Women & Whiskey presentation at Citizen Public House was hosted by Hollis Bulleit (Bulleit Bourbon), Joy Richard (Bar Mgr @Citizen Public House & Other Franklin Group establishments), and Brandy Rand (National spirits marketing and PR professional).

Hollis Bulleit and Joy Richard

 

Brandy Rand

A brief introduction to the women:

Joy Richard, who fell in love with the spirit back in 2007 and loves introducing whiskey to women, shared how, when opening Citizen, a number of distilleries were visited to create the whiskey list which has grown to nearly 200 options all with the help of Assistant Bar Manager Chad.

We started with a lovely punch served at the door.  Joy created the elixir at a LUPEC meeting in her home.  Made with bonded (100 Proof) whiskey, strawberry syrup, sparkling wine, lemon juice. 

Hollis Bulleit, the great, great, great grand-daughter of Augustus Bulleit, is 6th generation Bulleit Bourbon.  
She is also the only woman who travels and teaches in the company.

Hollis discussed the importance of taste and smell.

Spirits tasting should involve sight, smell, and taste.  We were reminded that women have a superior sense of smell, especially those of reproductive age.

We also learned not to be afraid of descriptive terms.  A well-educated bartender, like you'd find at Citizens and other great bars around the city, will be able to offer a whiskey appropriate for your palate.  Do you enjoy a smokey scotch, a malty bourbon perhaps?  Ask and you shall receive.

Another superpower we women posses is the ability to creatively and emotionally express how we feel about products.  We were encouraged by Brandy to evoke spice cabinet references.  We should consider both cooking and baking spices when tasting spirits and you'd be surprised what you come up with in your tasting notes. "Whiskey is a symphony of compounds",says Rand. 

Because taste buds are trainable, you can really train your palate in an effort to mature it.  Brandy considered a tip she learned once- go to the market and smell fruits, spices, herbs, etc. as a palate preparatory regime.
I also feel that my palate is continuously trained through experiencing foods and being adventurous, open, and aware when doing so.

Joy guided the group through nose notes.  She recommends sniffing the whiskeys with an open mouth to avoid taking in only the alcohol content and to inhale the aromas, but do not treat it like you would a wine.  Pulling lots of air over the palate after taking in a spirit can lead to choking and other untoward effects.
We were provided water not only to cleanse the palate, but to open up the spirit with a drop.  You can also add ice cubes for the same effect.  It's really the imbiber's choice.  

"Water is to whiskey what air is to wine", says Hollis.  Proofing down the whiskey, as it is called, really does open up the spirit to reveal more flavor than taking it in alone.  It decreased the alcohol and increased the bouquet.

You want to coat the tongue (all taste buds), soft & hard palate, and gums.  Hold the product in your mouth possibly using the following rule of thumb: For every year of age, hold it for 1 second.  Most American whiskeys you'd hold for 5 seconds, Scotch for ~10, etc.  Taking this literally can have the opposite effect.  10 seconds is likely good enough.  Swallow and then inhale.

The Tastings:

Michael Collins

We began with Michael Collins, an 80 proof Irish whiskey aged 4-12 years.  Michael Collins is double distilled vs. triple and was the darker of the 6 we tasted with a rich amber color.  It was light but smoky on the nose with some custard supported by flavors such as French vanilla, caramel, and even grass.  
Meghan of Booze Epoque even described alfalfa.  Other attendees describe tarragon and leather.  Joy and Chad also described orange Tic-Tac or chewable baby aspirin!

It's wise and more fun to elaborate on flavors you may pick up during a tasting.  

If you pick up apple notes, describe them as granny smith, or Macintosh, or pink lady apples. 

 Should you pick up tropical fruit, describe it further as guava, pineapple, etc.  

Taste spices?  Are they cinnamon, cardamon, clove? 

 How about pepper?  Is it white pepper? Black pepper? 
Use your imagination!  There are no wrong answers.

In general, blended Irish whiskeys are lighter when compared to Scotch, Bourbon, and Canadian whiskey. They are good for entry level partakers as it tends not to blow out the palate. 

An interesting marketing fact is that though Jameson is one of the most popular whiskeys, it's simply because of marketing scheme (earning a higher price point) more so than quality.  Collins is generally thought to be better. Same goes for Jack Daniels.

Dickel No. 12

What distinguishes Tennessee whiskeys (e.g. Jack Daniels and Dickel) from bourbon is the Lincoln County Process which requires charcoal filtering before barrel aging. Dickel also filters through virgin woolen blankets which can be purchased at their distillery!

Note: Most major Mash Bills (recipes) for Tennessee and other American whiskeys include 14% rye, high 70s corn, and the remainder barley malt.

Do not look at age or price for quality. 10 year olds age they at a slower rate which is not necessarily commensurate with quality.
 
Dickel No.12 presented on the nose as birthday cake batter and marshmallow.  The high corn content and likely the maple charcoal filtering both impart sweetness.  The mouth feel even provokes charred corn and s'mores on the palate with nice heat.  The viscosity of Dickel is highlighted and apparent, especially after the low viscosity of the Collins Irish.

The ladies suggested that Dickel No. 12 and the Barrel Select are best for cocktails, though Joy discourages adding citrus to any high end whiskey (with the exception of oil from a twist- the zest), so no Old Fashions here ladies.  Instead, vermouth or green chartreuse are both great options.

Bulleit Bourbon:

Hollis decided to go with the bourbon before the rye.  "The sweetness compliments the Dickel No. 12."

Bulleit bourbon expands the portforlio. It contains the highest rye content of bourbons, at 28%.  Most rye bourbons are 14%.  Because rye adds spice, you can imagine this increase creates a significantly unique product. Bulleit is also about 60% corn, adding more sweet notes.  They use a grade 4 out of 5 corn yielding a higher quality, cleaner bourbon.  Grad 4 means no mold and as you can imagine, mold does affect the taste.  

The Bourbon Laws:
It was very interesting to learn that being born and raised in Kentucky is not the end all for a product to be legally labeled "Bourbon".  

By law, the Mash Bill must contain 51% corn for bourbons and 51% for ryes.  Some distillers will not reveal their Mash Bill as they consider it proprietary.  They must be distilled to < 160 proof (80% ABV), barreled at < 125 proof (62.5% ABV), and bottled at 80 proof (40 ABV)-as are other whiskeys.

Bourbon must be matured in new charred white oak barrels (an Elijah Craig development) and can only be used once.  They are then routinely sold to Scotch whiskey and other spirits produces for aging.  Bourbon industry folks apparently love reminding other producers that they get the “sloppy seconds”.

Johnny Walker actually purchases a lot of Bulleit’s barrels, re-charring them and calling it a toast.  Maker's performs a 3 out of 5 toast on their barrels which, when exposed to the whiskey, adds color and flavor.  Whiskey produced in America, cannot be artificially colored.  Artificial color can, however, be legally added to Irish Whiskey.  

Bourbon is usually aged 2-4 years.  Bourbons labeled as 'straight' (e.g. Jack Daniels) are aged under 4 years.  The age must be printed on the bottle.  Blended products must label the bottle with the age of the youngest product included in the final product.

90% of bourbon is from Kentucky because of climate- with hot summers and cold winters the expansion and contraction of the barrels furnishes brilliant color and flavor.  

Scotch whiskys are aged longer because of the temperate weather in Scotland (e.g. Speyside).  It takes longer for the whisky to mature.  This is why one should not get caught up on age.  Regional differences have a lot to do with spirits. 

Consider a 5 year American whiskey to be equivalent to a 10 year Scotch whisky.  Single malts tend to be expensive due to age, but Americans can be younger and of better quality.

Bulleit nose notes: tobacco, clove, with smoky aroma. Vanilla, creme brulee flavors with a pepper and cardboard finish. 

Bulleit Rye:
Spicy black cherry, currant and white pepper notes.  It's a very fresh, rounded spirit.  Bulleit rye has a lighter pepper finish than Knob Creek (my longtime favorite) that I really enjoyed.

Dewar's White Label:
A 80 proof blended Scotch of undisclosed age from the Highlands region which I've longed ignored.  Smoky, bright, honey-laden notes drove the flavors which lingered with the viscosity.  I was surprised at the seaweed nose note.

1991 Glencadam:
Aged 20 years at 86 proof, this single malt scotch from the Highlands presented black tea and dried rock fruits on the nose with a bit of dried grains with a blood orange finish.

We also discussed Japanese and Indian whisky! I have tried Amrut (an Indian whisky) and I can't wait to learn more about Japanese whiskey!

Everyone in attendance certainly left more educated about whisk(e)y and less intimidated perhaps. 

If you're excited about trying whisk(e)ys, please stop by Citizen Public House (regularly)!  Join their Whiskey Club, where your tastings are tracked.  If you purchase and try all of the whiskeys on your list (over time) you received a rocks glass with your name engraved!!!  A Whiskey card is maintained to track your progress!

Thanks to Boston Cocktail Summit, Citizens Public House & Oyster Bar, and Bulleit Whiskey for creating such a marvelous day drinking and educational event!

More Boston Cocktail Summit event/seminar reviews posted soon!

Disclosure:  I received Press Passes for this event.