Highball S P I R I T S
Bourbon Country
should be on your bucket list twice S i m p l y Fa l l :
Simple syrups for a more flavorful season
Nothing is more fun than a barrel of Monkey Rum
M A G A Z I N E
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F A L L
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Highball is a quarterly publication of ABC Fine Wine & Spirits. Copyright
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2016 ABC Liquors, Inc. All rights reserved.
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HIGH WEST DISTILLERY
In honor of September’s
since 1870 is producing
Bourbon Heritage Month,
some damn good whiskey.
Rosemary recounts her
SIMPLY FALL
bucket list trip to the
Welcome fall with cocktails
Bluegrass State.
inspired by the weather
product you’re looking for
and made with seasonal
order it for you!
Meghan Guarino Editor meghang@abcfws.com
simple syrups.
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A BARREL OF MONKEY RUM
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SPIRIT TO SIP: WYBOROWA WODKA Sipping Wybo won’t exactly help you
Named for food show host
pronounce its Polish
Zane Lamprey’s travel
name, but it will
companion, Monkey Rum
make you want another
has taken the spirit world
glass of this double
by storm.
distilled rye vodka.
Allie Smallwood Contributing Editor allies@abcfws.com
Rosemary Rillo Contributing Writer Wine & Spirits Specialist
Congratulations to our fellow Florida friends at St. Pete Distillery! Their Banyan Reserve Vodka was named Best in the South by Southern Living!
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BUCKET LISTS & BOURBON
Utah’s first legal distillery
available in all stores. If the
isn’t available, ask us to
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H I G H W E S T D I S T I L L E RY A L L I E S M A L LWO O D
Park City, Utah, is home to a lot of mountains, even
making something just for people to get drunk. So we
in wood and you wait. I was very lucky to meet a
more Mormons and surprisingly, some darn good
never had any problems, but we were just scared that
man named Jim Rutledge, he ran Four Roses and he
whiskey. But it’s not that the city itself has any excel-
they wouldn’t accept it.”
was one of my first advisors. As we were doing the
lent pre-requisites for yielding lip-smacking spirits. It’s the team behind High West Distillery. “I guess since the team gets to live where they want to live maybe they have a little more passion, they’re happier in their jobs, so maybe they do a little bit better job. It’s not that the whiskey is from Utah but it’s the team that is really very good at what they do,” David Perkins, owner and founder of High West, explained. From his answer, you might get a grasp that his personality (and for that matter, business plan) is exactly what he wants for the whiskey from High West: “I think fun is probably one of the first words to describe our personality [as a company], but obviously we’re Western, [but we’re also] low-key, honest. A lot of us aren’t from Utah, but a lot of us are from the West. It’s a little more low-key here, we let our hair down, we don’t wear ties... casual but intense.” Since High West was the first legally licensed distillery in Utah since 1870, the ball of standard was always in their court. David said that no one really knew what to expect, and he just kind of rode that wave. “I think the standard for us was, because we’re in a state where, you know, the [main] religion doesn’t drink, our standard was responsibility,” David said. “We felt an obligation to really take the high road and express that we’re making a quality product, we’re not
But the community did accept High West and for good reason: This whiskey is good stuff. In last fall’s Whiskey Advocate, High West stole three spots on a list of top 25 best whiskeys under $100. “And those three are blends we created from the same whis-
plan he asked, ‘Dave, while you’re waiting for your whiskey to age, how are you gonna make payroll?’ And I thought, ‘Wow, that’s a pretty good question,’ so that was the genesis for thinking about a restaurant.”
keys anyone else can buy and so it’s kind of neat to
Phenomenal food from a restaurant built right next to
be recognized for that. We’re proud of our quality,”
their distillery may not have been in the original plan,
David said. Because the whiskey is done so well, the
but Dave had an idea and it made sense. “It’s our bill-
distillery skyrocketed into recognition. But true to
board if you will, because we didn’t have any money
their laidback roots, David calmly talked about how
for marketing. So if we could attract people with good
they had a business plan (“you have to kind of say
food then we could tell them about our whiskey.”
where you’re going and how you’re gonna get there and how big you are”), but he didn’t predict how big they would get so quickly. They grew along the path (and budget) that they had.
And tell people about their whiskey they did. Today, they—High West, patrons of the restaurant and whiskey lovers alike—are still talking. Dave mentioned that they’re “hoping to grow more because we
But even the budget wasn’t something that would
just moved into our new plant about a year and a half
stress Dave out. Take their labels for example… artists
ago, and our new plant has the ability to grow into
around the nation drew them for a whiskey trade-off.
it where we could make a couple hundred thousand
“We didn’t have any money to hire a designer, so
cases.” Slow and steady is the plan and it’s working
we were lucky to know some artists. We said, ‘Hey,
well for him and the team.
we don’t have any money but would you be ok if we gave you a few 6-packs of whiskey and you’ll get the recognition from the label?’ So it was kind of a trade if you will.” Their restaurant was another source of income. David
Currently available in select ABC Fine Wine & Spirits locations and online at www.abcfws.com are American Prairie Rye ($40), Bourye Whiskey ($80), Campfire Whiskey ($64), Double Rye Whiskey ($40) and Yippee Ki-Yay ($65).
truthfully admitted what we all know: “Whiskey is a hard business to get into, because you put stuff
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Simple Syrups M E G HA N G UA R I N O
A staple for mixologists nationwide and home bars everywhere is simple syrup. This deliciously sweet ingredient is as its name suggests: simple—a combination of equal parts sugar and water heated together until homogenous,
Cinnamon Simple Syrup
Baked Apple Simple Syrup
1 cup Sugar
1 cup Apple Peels, firmly packed
1 cup Water
1 cup Light Brown Sugar, firmly packed
4 Cinnamon Sticks, broken
1 cup Water
then cooled and stored until called for. Used in
Heat ingredients to a boil over medium heat.
Heat ingredients to a boil over medium heat.
cocktails like the classic Mint Julep, the Mai Tai,
Reduce heat and let simmer, stirring frequently,
Reduce heat and let simmer, stirring frequently,
any cocktail of the smash variety and more, the
until sugar is completely dissolved, about 10
until sugar is completely dissolved and thickens
role of simple syrup is to balance out any bitter,
minutes. Remove from heat and cool. Strain the
slightly, about 10 minutes. Remove from heat
acidic or boozy flavors introduced by other
syrup into a glass jar for storing.
and cool. Strain the syrup into a glass jar
ingredients. It’s a delicate kiss of sugar to settle a brawny drink. And because fall is a season of flavor, up your simple syrup game with infusions that will tantalize your taste buds right on through winter. Flavored simple syrups are made with
3 Try this in a Pumpkin Pie Martini!
for storing. 3 Try this in a Spiked Bourbon Cider!
2 oz Vanilla Vodka
1 tbsp Canned Pumpkin Pie Mix
1 oz Bourbon
1/2 oz Cinnamon Simple Syrup
1 oz Baked Apple Simple Syrup
Nutmeg for garnish
½ oz Triple Sec
Ginger Ale
the original base, then fruit, herbs, spices and
Combine ingredients in a shaker filled with ice.
other ingredients are added during the heating
Shake and strain into a glass. Dust with nutmeg
Combine bourbon, simple syrup and triple
process to fully infuse the syrup. Below are
and serve.
sec in a shaker with ice. Shake to combine and
three fall-inspired syrups that are easy to make and delicious to mix with.
Pear Simple Syrup
1 ½ cup Sugar, plus 1 tbsp separated
1 ½ cup Water
1 cup Pear, chopped
1 Cinnamon Stick
Pinch Kosher Salt
Combine chopped pear and 1 tablespoon sugar in a pot and cook until tender. Add the remaining sugar, water, cinnamon and salt to the pot. Bring to a boil over medium heat. Reduce heat and let simmer, stirring frequently, until sugar is completely dissolved, about 10 minutes. Remove from heat and cool. Strain the syrup into a glass jar for storing. 3 Try ½ ounce mixed with chilled Prosecco!
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PRO TIP: Rim the glass with cinnamon sugar for an even bigger burst of flavor!
strain into a glass. Top with ginger ale and serve.
M O N K E Y
R U M
A L L I E S M A L LW O O D
Zane Lamprey has hosted reality show after reality
“When we were designing this product, we designed
show, traveling the world for the best food, bever-
it to be enjoyed straight, with a squeeze of lime,”
ages and events. But then someone asked him, “Hey
Ian said. They invest so much in tastings because
man, what’s your favorite drink?” and he decided
they believe in the small—but growing—category
that rum, capturing the spirit of all his adventures,
of sipping rum straight. “Our second most popular
would be yet another road of fun to traverse.
response is, “This is good enough to sip straight!”
His Monkey Rum co-owner, Ian Crystal, filled me in on the details leading up to the rum’s current stardom: “The name actually comes from his travel companion, a stuffed monkey. Every time someone saw the monkey, they would take a sip of their adult-beverage of choice.” Did you get that? This bottled rum came from a drinking game.
And so once people taste it their perception really changes. People are immediately won over by its unique profile,” he explained. “When the rum interacts with the wood in the barrel it becomes softer and smoother… We don’t have to add as much sugar to disguise the alcohol burn and we actually have half the sugar of our leading competitors.” Artificial colors and flavors are not added to these
Aged in Trinidad in old Jack Daniel’s barrels and
rums, and you don’t get that syrupy, sticky,
bottled in New York (more energy-efficient and sus-
artificial aftertaste.
tainable), their Spiced Rum ($22) exhibits notes of cassia (cinnamon) and a buttery vanilla mid-palate that perfectly supports the spice; there is a hint of the same toasted coconut flavor from the clear rum.
Sip it straight or mix it up, Monkey Rum is an adventure in a bottle with a sustainable, eco-friendly core.
The Toasted Coconut Rum ($22) shows smoked hickory in addition to the aromatic coconut.
Ramos Gin Fizz
Highball 5
The Bucket List & Bourbon ROSEMARY RILLO, WINE & SPIRIT S SPECIALIST – FERNANDINA BEACH
We scratched one from the bucket list. My bucket
the Black Label, along with a fair bit of heat,
Up next is the bottling line, where Knob Creek
list, anyway. My hubby Roger is a Scotch guy,
but a couple of drops of water mellow it nicely.
Single Barrel is going into its signature square
but I’m a bourbon girl. We had been in search
The Single Barrel has more aroma and more
bottle with black wax top. The bottle must be
of something special to do for our 40th wedding
complex flavor, adding butterscotch, a creamy
washed out before the bourbon goes in, and we’re
anniversary, and a trip to Kentucky was much
mouthfeel and a smooth finish. Elijah Craig
surprised to find out this is done with bourbon!
more affordable and logistically feasible than
adds a slight smokiness and a little maple to the
Water isn’t used so that the proof isn’t diluted.
one to Scotland, so we decided to strike out for
butterscotch/vanilla profile, with a smooth and
the fabled Bourbon Trail.
creamy finish.
The last stop before the gift shop is the tasting room. What do we find here but several wine
Founded in 1879, the Wild Turkey distillery
taps… well, bourbon taps, but they’re just like
is beautifully situated on the banks of the
the ones we use to sample wine at ABC stores!
Kentucky River. It is the first major distillery
We choose carefully from a broad assortment.
we visit, and we learn about the 52-foot single
I want to try things I haven’t had before, so I se-
copper still, the mashbill and the aging process
lect Devil’s Cut ($19) and Baker’s ($54). Roger
for several Wild Turkey brands. We view the
takes Basil Hayden’s ($48) and Knob Creek
still and the inside of a rickhouse and finish up
Single Barrel ($46). Devil’s Cut is made from
with a tasting. I sample Rare Breed ($44) and
the bourbon that has been absorbed by the bar-
Russell’s Reserve 10 Year ($33), while Roger
rel. They have somehow found a way to extract
tries Kentucky Spirit ($58) and a 6-year-old rye.
that and bottle it. Amazing, since it’s not terribly
Rare Breed is lovely and smooth; Roger likes
expensive. It is quite smooth with lots of caramel
the rye because it has a similar flavor profile to
flavor. The Baker’s has an elegant texture and
Highland single malt Scotch. We’d love to linger
soft, refined notes of vanilla, caramel and a little
over our souvenir glasses, but we have to hurry
spice—a very nice drink, especially with a small
to make our next tour at the Evan Williams
Next we hit the road to Jim Beam, another beau-
bourbon Experience in downtown Louisville.
tiful place laid out in rural countryside with a
We barely make it in time for the 4:20 tour, which is a very visually oriented series of video presentations and displays depicting the history of Evan Williams, citing him as Kentucky’s first commercial distiller, beginning in 1783. (Other folks may argue that point. People around here
railroad line conveniently nearby. A lovely white house sits in the center of the property and was once the Beam family home, but now serves as office space. In front of the house stands a statue of Booker Noe in a rocking chair holding a glass, with a small dog at his feet.
piece of ice to open it up. Time to hit the road again, destination: Maker’s Mark. We learn that Maker’s Mark ($30) uses wheat and no rye in its mash bill. The goal of T. William “Bill” Samuels, Sr., when he founded Maker’s Mark in 1954 was to produce a “sweeter” flavor profile in his bourbon. He developed several mash bills but did not have time to
take their bourbon heritage seriously.) We
We go through the small batch distillery, where
produce and age each one. Instead, he had each
learned to properly smell and taste bourbon,
Knob Creek ($35) is being made. We view the
recipe made into loaves of bread, and decided
and a small pitcher of water is included with the
cooking mash, the stills and the fermentation
the one without any rye tasted best.
flight. A drop or two can “open up” the flavors
tanks. Then, we step outside, where our guide,
and smooth out the finish, we learn. We start
Travis, demonstrates barrel filling with a hose.
with a big seller, Evan Williams Black Label
From there we go to the “dumping dock.”
($12), then move on to Evan Williams Single
Two volunteers assist Travis in rolling a barrel
Barrel ($24) and finish up with Elijah Craig
perched on rails so that some of its contents are
12 Year ($30) and a dark chocolate-covered
poured into a glass for us to examine the color
bourbon ball candy. Notes of vanilla come with
and aroma. We can see chunks of the charring from the barrel floating in the glass.
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Also notable in the history of this brand is the influence of Marjorie (Margie) Samuels, wife of Bill Samuels. She was responsible for the brand name, having been impressed by the makers’ marks that English pewter smiths stamped into their products. She was also responsible for the bottle shape design, font and label designs, and
Copper stills at Maker’s Mark
A barrel sculpture outside of Heaven Hill
for the signature drippy red wax seal. She was the fifth woman inducted into the Kentucky Bourbon Hall of Fame. Bill Samuels, Jr., took the company helm from his parents. It was his desire to make a mark of his own on the brand before retirement. Maker’s 46 ($39) bears testament to his determination and the number of ideas discarded before hitting on a winner. To produce Maker’s 46, the barrel head is removed from a fully aged Maker’s Mark barrel and 10 seared French oak staves are inserted. The barrel is resealed and the bourbon is aged for another 6-8 weeks. Rob Samuels has since taken the helm and is responsible for the introduction of fine art to the distillery. We saw some of this in the visitor center and in the tasting room, but the most spectacular expression of art is in the barrel room. It is the culmination of our tour, as we leave the tasting room and walk through to the gift shop. Gazing up, an ethereal backlit array of glass sculpture, designed by artist Dale Chihuly, glows enchantingly above our path. We are challenged to find four cherub figures among the shapes and swirls of color. They represent guardians of the “Angels’ Share.” Amber and red are dominant hues, symbolizing the colors of the bourbon and its emblematic wax seal. While I only touched on a few of the distilleries we visited along the Bourbon Trail, there is so much more to do in Bourbon Country… I guess it’ll just have to go back on the bucket list!
Inside the Bourbon Heritage Center at Heaven Hill
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8989 South Orange Ave. Orlando, Florida 32824 th A RY NNIVERSA
Highball
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S PI RIT TO S IP:
F I N I SH :
C OL OR :
Clear and inviting O N
THE
NO S E:
LEMON ZEST, BLACK PEPPER AND SPICE O N
THE
Wyborowa Wodka
PA LAT E:
Creamy with soft spice and a touch of minerality, this rye vodka exudes flavors of fresh bread and even a touch of white chocolate B O D Y:
Double distilled for a smooth mouthfeel and creamy body that can be sipped straight
Persistent, warm and sweet with notes of cinnamon and licorice P R O O F :
80°
TASTING TIP:
This tasty vodka has quite the name—Wyborowa (vee-borova) is Polish for exquisite; call it Wybo (vee-bo) for short