Dine, Wine & Stein Winter 2019 - Virginia Spirits 400 Years of History

Virginia Distillery Company Wild Bill’s Favorite Cocktail Williamsburg Holiday Winter 2019-2020 Edition

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Chef Recipe Collection

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Hotel Madison in partnership with Harrisonburg Downtown Renaissance is excited to host the Second Annual Winter Wine Weekend.

The Grand Tasting will feature over 15 Virginia wineries and will provide an opportunity to taste and compare wines from distinct regions of Virginia. In addition to the Grand Tasting, there will be wine-paired dinners, wine workshops, wine inspired artisans, a champagne brunch and more!

This is the perfect event for wine lovers, anyone looking for a great weekend getaway, or someone who just enjoys a great glass of wine. For more information and to make reservations visit hotelmadison.com

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Volume 157

DW&S Fans love Virginia history. This edition is all about the Commonwealth’s four-hundred-year history of crafting spirits. From the settlers first distilling a corn mash to the new Virginia Spirits Trail, we explore the tradition.

Team DW&S traveled the trail, interviewed distillers, and tasted a lot of cocktails.

We hope you enjoy the stories and recipes.

If you are a bourbon lover, travel with us to the Kentucky Bourbon Trail.

We provide the tips and tell you about the Trail Magic we found on the backroads.

And this edition includes the Annual Chef Recipe Collection. It is our most popular segment of the year. This year, you can find the recipes in print and on our website. Oh, and we included an exclusive cocktail collection this year. We visited some of Virginia’s famous mixologist to bring you some of their secret recipes.

Be sure to check out the Holiday Gift Guide. There is something for every Food Lover. (Even some last-minute gift ideas that include shipping) Happy holidays from Team DW&S. We are excited to make 2020 a great craft food and beverage year!

--Kim

In this issue...

Virginia Distillery Company: Straight Up...

Courage and Conviction............................................... 6 Wild Bill’s Favorite Cocktail..................................... 10 Explore the Birthplace of American Spirits............ 14 Dida’s Distillery: Beyond your Grandfather’s Spirits........................... 15 On the Spirits Trail in Virginia’s Capital................ 16 KO Distilling................................................................. 18 Virginia Chef Recipe Collection................................ 20 Virginia Cocktail Collection...................................... 28 From The Cave: BOURBON BARREL WINES?......30 DW&S Adventures: A Vacation for Bourbon Lovers................................. 32 Trail Magic.....................................................................35 Holiday Gift Guide......................................................36 DW&S Guide.................................................................38 Colonial Williamsburg Holiday ...............................43 In The News: Your Coffee Break................................45

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Dine Wine & Stein

BlueMont Media Group P.O. Box 814 Nellysford, VA 22958 Phone: 757-630-3352 www.DineWineAndStein.com

Publisher Dave Renfro

Creative Director Jenny Shannon

Executive Editor Kim Chappell

Team DW&S Brent Eberly John Hagarty John Flood Marjolaine Marianella Paula Thomasson Jennifer Waldera Ashley Walker Victoria Zarbo

www.dinewineandstein.com Dine Wine & Stein is the source for Virginia local food and craft beverage enthusiasts. To advertise in the print publication, the website or through social media contact the DW&S Sales Team at sales@DineWineAndStein.com DW&S is a proud partner of the Virginia Wineries Association

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Dine, Wine & Stein is published six times per year and is available, free of charge, in Virginia and West Virginia. All creative material and text in this publication are the property of BlueMont Media Group and are intended for reference use only.

Reproduction without written permission of the publisher is forbidden. © 20192020, BlueMont Media Group

OPEN DAILY THIS WINTER

540-828-0099 4828 Spring Creek Road Bridgewater, VA bluestonevineyard.com

STRAIGHT UP‌ Courage and Conviction

by Kim Chappell

Photo Credit: Kim Chappell

Distilled spirits have a long history in the Commonwealth of Virginia. Colonial farmers could produce the alcoholic beverage with supplies found right on their land, including corn. Once produced, spirits appropriately stored can last decades. They are also easy to transport. In the harsh early-American environment, distilled spirits filled a need.

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enerations later, ample corn and grain crops, storage ease, and transportation led Virginia to a new era of leadership in distilled spirits. Historians often talk about George Thorpe, who first distilled spirits in Jamestown, or even George Washington and his stills at Mount

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Vernon. But, it was the families of the Blue Ridge Mountains that later brought Virginia into the national spirits spotlight.

During Prohibition (1920-1933), the wood smoke from illegal stills mixed with the blue mist of the mountains. Spirits made in the Blue

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Ridge Mountains were transported to urban areas across the country, including legendary speakeasies in Chicago and New York City. In recent years, the colorful mountain life of moonshiners vs. the law has been showcased in popular books and even a national movie.

The Whisky Experience at Virginia Distillery Company Spirits are enjoying a resurgence in Virginia. New cocktails are being crafted by mixologists, while many want to learn to make the perfect Old Fashioned. If you are just beginning your journey into the love of whisky, then you will want to spend an afternoon at the Virginia Whisky Experience.

Follow along as I visit Virginia Distillery Company and learn about Virginia’s finest single malt focused whisky distillery.

Kim: First, tell us about your Virginia Whisky Experience. It is far more than a visit to a Tasting Room or a collection of seasonal cocktails. Tell us about the decision to include a museum and a guided tour within the visitor’s experience.

Virginia Distillery Company: Our vision was to create an experience where visitors could learn about and fall in love with American Single Malt and the unique Virginian climate that is home to our whisky. Here in the United States, people have at least a relative amount of comfort with bourbons and ryes, but single malt whiskies are an up and coming category of American whisky that we are excited to be propelling to the surface. Single malts are distinct because, apart from being delicious, they showcase the unique sense of place where they are crafted.

Virginia Distillery Company is a family-owned business. Initially founded by the late Dr. George G. Moore, the distillery maintains his vision through family management and firm adherence to the mission. The distillery team is excited to release a new product line called Courage & Conviction, in honor of George.

Photo Credit: Kim Chappell

Old World Distilling Meets New Ideas In 2019, the Virginia Spirits Association launched the Virginia Spirits Trail. I followed the trail to the Blue Ridge Mountains and into the heart of Nelson County. The new Virginia Spirits Trail intersected the also new Nelson29 Craft Beverage Trail. I arrived at Virginia Distillery Company, where old world distilling meets new ideas.

I appreciate a great whisky. Over the years, my appreciation has grown with an understanding of the distilling process. To understand the process of distilling American Single Malt whisky, I traveled to Virginia Distillery Company in Lovingston, Virginia.

“Have the courage of your convictions,” was a saying George often repeated to friends and family. His credo became our core principle. “From the impeccable quality of the ingredients we source to the years spent perfecting our maturation process, we make whisky the right way – our way – never sacrificing the best for the easier, safer path.”

—www.VADistillery.com Kim: Tell us about George’s Irish history and how his love for all single malts led to the creation of Courage & Conviction.

Virginia Distillery Company: Our Founder, Dr. George G. Moore grew up in Ireland in very close proximity to several Irish distilleries. When he left Ireland to pursue his education at George Washington University, George quickly fell in love with his new home in Virginia.

George’s Irish connections included friendships with Irish whiskey makers and he expanded his love for whisky to

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Scottish single malts. His Old World roots had given him a deep love for these single malt whiskies, and that, combined with the resources and climate of his new home, inspired him to create Virginia Distillery Company.

Virginia Distillery Company: In addition to our rich history of whisky making here in Nelson County, we are in a location with a wonderful water supply, and a hugely impactful climate. The intense fluctuations between hot and cold days are far more extreme than what is seen is Scotland or Ireland.

Because of this, we see more interaction between the aging spirit and the barrel staves. This gives our whisky more color and depth of aroma and flavor more quickly than what our Old World counterparts might see. George was very proud of being a Virginian, and we feel like we are bringing his dream to life by uniting his love for single malts with his love for the beauty of Virginia.

Kim: The Virginia-made spirits market has gained fast popularity in recent years. For those that are just building a love for whisky or a collection, explain the term “single malt whisky.” What is the difference between a single malt and a blended whisky?

Virginia Distillery Company: The term single malt refers to a whisky made from one grain (malted barley) at one distillery. Blending can seem a confusing term because pretty much everyone blends or combines their barrels before bottling their whisky, but the term blended whisky specifically refers to whiskies comprised of grain whiskies made in column stills as well as one or more single malts, all blended together. Johnnie Walker or Famous Grouse are both great examples: they’re both comprised of multiple whiskies distilled at several different distilleries. Single malts are traditionally made in pot stills and reflect the character of the barley and the stills more than their blended counterparts.

Kim: Single malt whisky usually is not distilled in Virginia. The long history of single malt takes us to Ireland or Scotland. Tell us about the decision to produce a single malt product in Virginia. Virginia has a hotter climate than both Ireland and Scotland, how does that climate fit into the maturation process?

Virginia Distillery Company: From our founder’s passion for single malts to our history of whisky making in Virginia, we knew that there was an opportunity to showcase a surprisingly underdeveloped style of whisky here in the U.S. The hotter climate has been a gift – allowing us to adapt our whisky production to make the most of the intense temperature fluctuations and embrace all the flavor and richness this climate can contribute.

Kim: You just released your first Virginia distilled and aged whisky, Prelude: Courage & Conviction. Before this release, you brought over whisky that was distilled and aged in Scotland and then married it with whisky you distilled and aged in Virginia. The Virginia-Highland Whisky series products are then finished in barrels once used in the production of Virginia wine, cider, beer or even locally roasted coffee. What’s next?

What can we expect in 2020 from your new American Single Malt line?

Virginia Distillery Company: We are looking forward to our launch of the flagship release of Courage & Conviction in the spring of 2020 and have plans

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Photo Credit: Kim Chappell

Kim: Enthusiasts of distilled spirits know that often the location of the distillery is depicted in the taste of the product. What brought you to Nelson County? Was it the fresh mountain water, and humid summer days mixed with local ingredients? I feel as if I can taste the Blue Ridge Mountains.

to follow that release with line extensions showcasing the various barrel types we use in aging our Courage & Conviction American Single Malt. Those products will be releasing in the fall of 2020.

Kim: I want to thank you for including recipes for your seasonal cocktails on your website. I love to collect them.

Your cocktails often include local ingredients, they are fun, and they are easy for an at-home entertainer to make.

This edition of DW&S Magazine takes our readers through the holiday season, into the Winter and to Valentines Day. Is there a Virginia Distillery Company cocktail that can be used throughout this entire season?

Virginia Distillery Company: We love showcasing how well our whisky plays with other ingredients, particularly when those ingredients bring in local flavors. One of my favorite recipes for this time of year is our Cherry Walnut Old Fashioned. We use a toasted walnut and vanilla bean infused version of

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our Port Cask Finished Virginia-Highland Whisky as the foundation, with a brown sugar syrup, chocolate bitters and Luxardo cherries. Adding in a bit of Luxardo syrup turns this cocktail into a stunning ruby color that is perfect for holiday entertaining.

Kim: Thank you for the Cherry Walnut Old Fashioned recipe. When visiting your Visitors Center this Winter, what cocktails will be on your Tasting Flight?

Virginia Distillery Company: This winter we will be featuring the Mistletoe (a bright cranberry, sage, and whisky cocktail), Wassail, the Wintergreen Warmer (a decadent chocolate hazelnut cocktail), Whisky Noir (a take on a Black Manhattan) and a Sazerac. It’s the perfect way to celebrate the season with whisky.

Courage & Conviction. Not only the name of the first whisky in Virginia Distillery Company’s new American Single Malt line but the core value of the company. I know that DW&S Fans look forward to following this Virginia company into the future. n

Specializing in locally sourced ingredients hand-crafted to perfection Dine-in or purchase great ingredients to make at home for yourself

3107 Valley Ave. #106, Winchester, VA 22601

While visiting Virginia Distillery Company, I visited the museum, learned about the distilling process on a guided tour, and then tasted both the whisky and signature cocktails. If you are 21+ years old and would also like to enjoy the full Virginia Whisky Experience, you may book tickets for your visit at www.VADistillery.com. Enjoy, DW&S Fans! (Always enjoy responsibly with a designated driver)

WWW.VADISTILLERY.COM/COCKTAILS/MERRY-MAKER

The Merry Maker Makes one cocktail.

• 1½ ounces Port Cask Finished Virginia-Highland Whisky • 1½ ounces cinnamon, sage and cranberry simple syrup* • ½ ounce lemon juice • ½ ounce lime juice • ½ ounce orange juice • Fresh cranberries or sugarcoated cranberries** • Orange bitters

(540)662-2433

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Combine first 5 ingredients into shaker with ice. Shake vigorously until shaker is completely frosted. Pour into Rocks glass and top with 2 dashes of orange bitters. Garnish with your choice of 2-3 fresh cranberries or sugar-coated cranberries. *Cinnamon, Sage and Cranberry Simple Syrup: combine 1 cup fresh cranberries, 1 cup water, 1 cup sugar, 4 cinnamon sticks, and 10 sage leaves in a medium saucepan. Bring to a boil, then reduce to a simmer, and cook, stirring occasionally, until the cranberries burst open and can easily be stirred into a fairly smooth consistency (about 10 min). Remove from heat and strain, pressing solids with a spoon to release juice. Let cool, and refrigerate for up to 3 weeks. **Sugar-coated Cranberries: combine ½ cup of water in a medium saucepan with ½ cup of sugar. Reduce over medium heat. Let cool for about 15-20 min, and add package of fresh red cranberries, mixing so they’re thoroughly coated. Remove the cranberries from the simple syrup, and place them in a gallon-sized container. Pour 1 cup of sugar on top. Seal the container and shake to thoroughly coat cranberries with sugar. Spread onto baking sheet and place in refrigerator for 20-30 min to let the sugar harden and berries cool completely.

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Wild Bill introduction We are pleased to introduce you to Virginia Author, John Flood. John’s book Buffalo Bill in the Limelight Across Virginia will be released in Spring 2020. He let us know that Buffalo Bill often enjoyed a Whiskey Old Fashioned while visiting the Commonwealth. DW&S readers love Virginia history; so, of course, we had to include this fun story in this edition. While writing the story, John traced the steps of Buffalo Bill and enjoyed a few Old Fashioneds himself. You can follow the book release at www.Big-Legends.com or on FB @ Big Legends.

As a bonus, we asked the Virginia Distillery Company to share a favorite recipe for a Whiskey Old Fashioned.

Make a cocktail, sit back and enjoy the story….

Photos provided by Author John Flood

OLD FASHIONED, NEWFANGLED, AND

A SHOT FROM THE WILD WEST

Buffalo Bill Cody…

by John Flood A name recognized around the world for over a century and one that brings to mind images of colossal Wild West shows featuring cowboys and Indians, trick riders on horseback, herds of charging buffalo, and stagecoaches racing around the arena at breakneck speed. After growing up on the frontier, serving a stint for the Pony Express while still a boy, and years of scouting for the U.S. Army across the American West, William F. Cody launched his legendary entertainment exhibition in 1883. Going by a variety of names over the years, the show became simply referred to as Wild West. The name stands today. Cody toured with this enterprise in the U.S., building such great success that the show was even carried to England in 1887. Command performances were given before the Queen of England, the Prince of Wales, and a host of royalty and aristocracy across Europe. In the spring of 1888, the Wild West returned to America, hitting eastern cities such as New York, Philadelphia, and Baltimore. This two continent marathon tour wrapped up with a stop in Richmond, Va. in October of that year.

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ncluding this 1888 visit, Buffalo Bill’s Wild West put Virginia on its schedule a total of 10 times across a span of the next 28 years. In each

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town that was visited, the three trains needed to carry all the equipment, livestock, and crew would arrive in the early morning hours

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and quickly be unloaded. Everything would be carried to the showgrounds, and the open-air arena, with a canvas covering for the

spectators, would be erected. While the setup was going on, as well as in between the two daily performances, it was usual practice for Buffalo Bill to host visitors at his tent. Cody loved to talk to the children and the average Joes, but frequently entertained dignitaries as well.

One such occasion was the 1895 stop in Richmond.

Fitzhugh Lee, former governor of Virginia and future U.S. Army General in the Spanish-American War, was on hand for a visit. The scene was captured by Dexter Fellows.

Fellows was an associate who traveled with Cody for a number of years. On this day, he was escorting Lee. “Because of the need to entertain, Cody kept a stock of liquor in his private (train) car, but I never saw any in his tent on the show grounds. In fact, when General Fitzhugh Lee visited him in Richmond, Cody had to send a messenger to the car to provide the nephew of General Robert E. Lee with the drink of his choice.”

In this instance, before reaching Cody’s tent, Fellows and Lee walked through the arena. From the crowd already assembled, loud cheers were directed toward Lee, who, somewhat surprised, lifted his hat and waved kindly to the fans. Fellows then continued his account as they arrived at Buffalo Bill’s tent.

“The General greeted Cody warmly.

“Colonel,” he said, “Charles Manderson (Congressman Manderson of Nebraska) tells me you

make the best old-fashioned cocktail ever put together.”

“Would you like to have one, General?” asked Cody.

“Delighted,” replied Lee. When the messenger brought back the makings, Cody mixed the drink, pouring only a small one for himself.”

This account from long ago struck me as colorful and intriguing at the same time. How neat, that this largerthan-life scout and showman mixed this drink right here in the Old Dominion all those decades ago. It all prompted me to set out on several adventures across the state to find out just what is happening with the Old Fashioned right now in modern-day Virginia.

Winchester ~ The Half Note My first grand journey was truthfully a short one. With the thought of “there’s no place like home,” I visited the lively Half-Note lounge right in my own backyard in Winchester. This warm and welcoming, upscale bar is housed in the historic Prohibition-era George Washington Hotel, a stone’s throw from the B&O train station that Cody and his troupe unloaded on October 4, 1916, when the big show came to town. Entering the Half Note is like stepping into another world. The bar itself, situated right in the center of a grand space adjacent to the hotel’s lobby, has a semi-circle shaped design with dark wood trim and

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tall columns. The lowly lit room boasts a soaring ceiling, large-scale jazz-themed artwork, and 1920’s era photos. It was the perfect setting to enjoy this time-honored cocktail.

Though the Old Fashioned certainly evolved through the mid to late 1800s and creative variations are commonplace today, on this occasion, the bartender mixed what is now regarded by some to be a traditional recipe. A thin slice of orange and a cherry were tossed into a tumbler along with a couple of sugar cubes. Two dashes of bitters were added, and all of these ingredients were then muddled. The glass was filled with ice cubes and topped off with Maker’s Mark Kentucky Straight Bourbon Whisky.

Another angle used by some, considered even more traditional, is to leave the orange and cherry as a garnish while including a dash or two of water in the mixture. In this case, the slow melt from the ice would provide that ingredient, and all the flavors permeated the drink. The result was a decidedly pleasant Old Fashioned, which was unmistakably anchored by the bourbon while at the same time melded with the citrus, sugar, and bitters.

for roughly half a minute. It was brought to my perch at the bar with dancing trails of smoke still wafting from the top of the liquid.

Though visibly the smoke had cleared within a few moments, the aroma and taste remained throughout the entire imbibing experience. Subjecting the orange peel to the flame had opened up its oils, providing that essence in the background while the maple syrup smoothed and sweetened the edges of this Old Fashioned. Buffalo Bill would undoubtedly have smiled and heartily approved as he enjoyed one of these delights. Though he never shied from the spotlight and was many times thrust into a cosmopolitan setting, William F. Cody’s favorite place to be was around the campfire. He preferred to sit in the wilds of the American West with good friends such as Iron Tail, the Sioux (Oglala Lakota) Chief who toured with Cody for years. On this present-day occasion, the Smoky Campfire harkened back to scenes like those that Buffalo Bill and other frontiersmen had experienced. The Park Lane, with their talented Mixologists, knocked it out of the park with this creation, a fabulous 21st Century take on a 19th Century favorite.

Fredericksburg ~ Park Lane Tavern

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Photos provided by Author John Flood

Buffalo Bill Cody and his Wild West rolled into Fredericksburg in May of 1913. It would be the one and only time this colonial-era town tucked up close the Rappahannock River would ever see this Western legend. And if Cody could have sauntered up to the bar at the presentday, nearby Park Lane Tavern, he would have had a great chance to experience a creative modern twist on the famed Old Fashioned. It is likely he would have been sold on one particular drink by the title alone - The Park Lane has dubbed this offering the Smoky Campfire - but the name is merely a tantalizing lead-in to a memorably unique concoction.

However, since Cody could not be present on this occasion, I was more than happy to pinch-hit. The bartender had gone over my Old Fashioned options, and, hearing the descriptions, I immediately latched onto the Smoky Campfire. She went right to work combining 2 ounces of Tarnished Truth High Rye Straight Bourbon Whiskey, ¼ once maple syrup and 3 dashes of chocolate bitters in an Old Fashioned glass with an ice ball rather than ice cubes. Many traditional-leaning recipes, as mentioned, call for the orange wedge on the edge of the glass. In this case, the bartender caramelized the edges of an orange peel with an open flame and incorporated it directly into the mixture. I was already thinking to myself, “I can’t wait to try this,” but then came the power ball, the moonshot, the grand-slam. The whole unique invention was placed into a glass-encased chamber and completely shrouded in wood-fired smoke

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Lynchburg ~ Bootleggers Sitting high above the James River and the adjacent railroad tracks below, Bootleggers is a modern speakeasy and gathering spot clothed in legend, lore, and visuals paying tribute to the region’s infamous notoriety for being the center of the outlaw moonshine universe. On either side of this hip establishment, the steep city hillside is blanketed with former tobacco and other industrial buildings, many of them brick, which is being brought back to life as loft apartments, hotels, and unique eateries.

The setting is decidedly cutting-edge while at the same time fabulously historic.

From my seat at the bar looking through the expansive windows at Bootleggers as well as from the outdoor patio, it was not hard to imagine Buffalo Bill’s five visits to Lynchburg between 1897 and 1913. It is likely that Cody’s trains, typically carrying upwards of 700 performers and crew, came into town on the very tracks I could see from this lofty location.

Once I quit daydreaming, the bartender came over, and we got down to a spirited discussion of the Old Fashioned.

We talked about a few options, and I settled in once again on a more or less traditional type offering. Four Roses

Kentucky Straight Bourbon Whisky was the selected spirit in this case. My well-versed bartender detailed the evolution of the storied cocktail across the years. They mentioned the introduction of ice to the mixture, the problems that often caused because of the sugar not dissolving, and the switch by many to simple syrup to cure that problem. For the drink, I was about to enjoy, the simple syrup was indeed used, plus a slice of orange with the peel flamekissed was included with this somewhat smoother, sweeter bourbon.

With the blessing of perfect timing, I enjoyed my delightful Old Fashioned all by itself for a while before my other request arrived. Having noticed a special separate menu titled Bootleggers Hunting Season, I had ordered what turned out to be a to-die-for Elk burger with chipotle mayo, baby spinach, cheddar cheese, whisky vegetables, and BBQ sauce. Buffalo Bill Cody, renowned mixer of an Old Fashioned, found no greater enjoyment than hunting Western big game, particularly elk. I can only imagine, of course, but if Cody had joined me at the bar on this occasion, I think he would have pulled the bartender over, pointed at me, and said, “I’ll have what he’s having!” n

Cherry Walnut Old Fashioned Makes one cocktail.

• 1½ oz toasted walnut and vanilla bean infused Port Cask Finished Virginia-Highland Whisky* • 1/8 (¾ tsp) Nocino walnut liqueur • ½ tsp Luxardo cherry juice • ½ tsp brown sugar syrup** • 3 drops chocolate bitters Photo provided by Virginia Distillery Company

• Luxardo cherry to garnish

Combine ingredients in an Old Fashioned glass. Add ice and stir. Garnish with a Luxardo cherry. *Recipe for toasted walnut and vanilla bean infused Port Cask Finished Virginia-Highland Whisky: Pour 750 ml bottle of Port Cask Finished Virginia-Highland Whisky into a container with ½ cup lightly toasted walnuts (toast in a 350 degree oven for 10 minutes, flip halfway through). Add one split vanilla bean and let sit for at least four days. **Recipe for brown sugar syrup: Combine 2 cups water and 2 cups brown sugar over medium heat, stirring until brown sugar dissolves. Remove from heat and let cool. Store refrigerated for up to one week. Yields 2 ½ cups.

WWW.VADISTILLERY.COM/COCKTAILS/CHERRY-WALNUT-OLD-FASHIONED

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Spirits fans, did you know that Virginia is the birthplace of American Spirits? It is time to explore the fourhundred- year history of spirits in the Commonwealth. It is time to meet the new Virginia Spirits Trail.

THE YEARS OF 1620-2020

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e started our trail experience by visiting the Whisky Experience Museum at the Virginia Distillery Company in Nelson County, Virginia. Here are just a few things that we learned: “Uisce Beatha”…. Gaelic for “Water of Life”…

But the story of distilled spirits in Virginia pre-dates the arrival of the Scottish and Irish immigrants in the

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1700’s. English colonist George Thorpe distilled the first batch of corn whiskey in America in 1620.

George Washington owned and operated the country’s largest rye whiskey distillery at Mount Vernon in the 1790s. You can still taste Washington’s whiskey on today’s trail.

During Prohibition, Franklin County, Virginia became known as the “Moonshine Capital of the World.”

Today, you can explore the Virginia

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Spirits Trail and visit twenty-eight Virginia distilleries. This trail will take you from the Blue Ridge Mountains to Tidewater, to Richmond, and up to Northern Virginia. You will taste whiskey, vodka, rum, and specialty spirits. You will meet distillers and enjoy unique cocktails. n Team DW&S writers explored the Virginia Spirits Trail. Here are their stories.

THE VIRGINIA SPIRITS TRAIL

Beyond your Grandfather’s Spirits

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Photo Credit: C&I Studios www.c-istudios.com

DIDA’S DISTILLERY CRAFTING MEMORIES IN MEMORY

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by John Hagarty to producing award-winning spirits that taste beyond what you associate with these libations.

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For the full story on the delights being produced at Dida’s drop by its digital distillery at www.didasdistillery.com

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Delmare has two distilling goals: “Wine regions worldwide produce spirits made from grapes. Think Cognac in France, Grappa in Italy, Pisco in Peru, and more. Why isn’t the U.S. noted for such spirits given its vibrant wine industry? My goal is to change that situation.

“Secondly, forget what you know about brandy. This is not your grandfather’s brandy. It’s an incredible fine libation born in the U.S. that can rival the taste of the best bourbons.”

How so? Cognac is typically aged in toasted wine barrels. But if you age it in both charred and toasted barrels, you get a balanced bourbon-like palate effect. “Guests say they love our bourbon and but we quickly let them know its brandy produced and aged in a different style.”

The aging technique produces rich, deep, caramel, vanilla, butterscotch, toffee, and coffee notes. The surprises continue as guests sample the vapor distilled gins, flavored with a host of botanicals such as coriander, angelica, orange peel, lemon peel, rose hips, elderberry, orris root, cardamom and grains of paradise. The vodka is vacuum distilled with all-natural cinnamon sticks.

Delmare believes it’s an exciting time for Virginia to be introducing Americans to spirits like brandy that have largely been ignored by the consumer. “There’s an untapped potential for unique distilled spirits made from high-quality grapes and wine.” n

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ne needs to think out of the bottle when embracing such unique aromas and flavors. Dida’s Distillery---say “did-uhs”---is located in Huntly and presses grapes rather than mash barley and corn to produce its “water of life.”

“In 1906, our great-grandfather Paul Mariani immigrated to California from Croatia and began farming.

Through commitment and passion, it led to the creation of Mariani Fruit Packing Company, a firm still producing high-end dried fruits today. Dida means grandfather in Croatian, and the distillery honors his memory,” says distiller Alan Delmare.

The Delmare family knows from grapes having relocated from California in the late 1990s and opening Rappahannock Cellars as the 60th winery in the Old Dominion.

Today there are over 310 wineries statewide. The winery produces 15,000 cases of still and sparkling wines annually and oversees one of the largest wine clubs in the state.

Delmare is the son of winery proprietor John Delmare and the force behind the craft spirit side of the house. The “spirit factory” is named in honor of the beloved family member, but the pleasures flowing from its stills are not cast in your grandfather’s---or great grandfather’s---style.

These spirited lubricants go well beyond.

Delmare knows grape-based spirits are only as good as the raw material that goes into the still. “We make incredible wines at Rappahannock Cellars, so distilling those wines offers the opportunity to make world-class spirits.”

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“Pressed not mashed” may not immediately conjure up elegant craft brandy, vodka, and gin, but it’s a technique central

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by Paula Thomasson Craft spirits are emerging and thriving in Richmond. You’ve probably tried a few without even knowing while dining around town. I have even written about some cocktails in previous articles that boasted these gems. It’s definitely time to get to know them a little better.

Reservoir Distillery

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et’s start with Reservoir Distillery. This place is packed with charm in its Scott’s Addition home.

They’ve been part of the area for 11 years. For those of us who are natives of Richmond, that means Reservoir has seen Scott’s Addition transform into the thriving social evolution it’s become.

In a conversation, I asked what made them stand out and made Reservoir special?

“We’re one of the only distilleries that make single mash bill products. Everything we make at Reservoir is based on one or more of our Founding Bottles – 100% Wheat Whiskey, 100% Corn Bourbon, and 100% Rye Whiskey.

From there, we have a lot of fun with different finishes and collaborations. That’s where being small and where our neighborhood really has its advantages – we get to partner with great breweries like Ardent Craft Ales to use their barrels for finishing some of our most sought-after bottles like the Hollands series.”

Paula: What if someone is new to whiskey, can you tell us a little bit about your flavors?

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On the Spirits Trail in Virginia’s Capital

Reservoir: “Our wheat is the softest of our three Founding expressions. We call it our “Beginner Whiskey.” The aromas give off hints of port, oak, honey, and caramel. The flavor profile is slightly sweet with hints of orange peel.

Our 100% Corn Bourbon is the most traditional of our expressions. The aromas are vanilla, chalk, corn, and toast.

The flavor profile is medium to full body with hints of char, pencil shavings, coffee, and pecan. It has a wonderful sweet cherry finish. Our Reservoir Rye has a cult following. It smells of honey, crème brulee, rye spice, yeast, and orange.

The flavors are dark chocolate forward, anise, and spicy leaving with a dry finish of cola and molasses. I know we aren’t supposed to have a favorite child, but the Reservoir Rye is my personal favorite.”

Photo Credit: Paula Thomasson

Belle Isle Moonshine What about something completely different? Belle Isle Moonshine handcrafts a line of premium moonshine and has popped up in cocktails all over fourteen states. The possibilities are endless, and they now offer patrons hundreds of unique cocktail recipes on their website.

The moonshine varieties are being used all over Richmond restaurants as a staple liquor like gin, or vodka. I asked, did they have any idea they would be so widely used?

“We always dreamed that Belle Isle would be the catalyst for moonshine finding its rightful place on bars and in homes across the nation, right there next to vodka and gin. However, we never could have expected how creative bartenders would be with our product! We’ve

You can visit Reservoir on your own to try all the different varieties in their tasting room at 1800 Summit Avenue, or you can pick up a bottle for your personal enjoyment in ABC stores. Don’t forget to follow them on Instagram @reservoirdistillery for more.

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Hopefully, you will decide to try out all of these unique Richmond craft spirit distilleries. You will not be disappointed with what the city has to offer. n

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I can’t talk about Richmond’s distilleries without mentioning one of my favorites, Virago Spirits. I’ve talked about them a few times in the past, and I love their inviting tasting room, their fantastic staff, and their Four-Port Rum. They’ve recently come out with a Modern Gin with Oolong Tea. Their website describes it as “Lively, layered aromas of cracked peppercorn, freshly-cut grass and cinnamon offer a beguiling introduction to this captivating gin. Presenting a counterpoint to more citrusforward gins, the palate is suffused with piquant notes of Szechuan pepper balanced against the fragrant herbaceousness of Oolong tea, lemon, and grapefruit zest and sweet anise before fading into a long, savory finish.”

Do not miss visiting Virago Spirits, they are amazing.

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Virago Spirits

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We also need to mention another local, James River Distillery. Spirits lovers can visit them at 2700 Hardy St, Richmond, VA. Enjoy a tour and tasting six days a week.

They came into the scene with their first spirit, Commonwealth Gin, in late 2014. They then followed that with nine more spirits. The entire process takes place in the Richmond distillery. Their grain is Virginia grown, and they are committed to producing high-quality craft spirits.

“We have the widest range of locally made spirits.

Three gins, a potato vodka, five rums, and the only aquavit made in Virginia are distilled and bottled in our Richmond distillery. We really do have something for everyone. Each of our spirits has a unique aroma and flavor profile. Hops and cantaloupe in our Commonwealth Gin and oyster shells in our Oster Vit Aquavit are just some of the unique ingredients we use. The unique ingredients in each spirit lead to interesting and adventurous cocktails.”

I look forward to visiting again and seeing what they come up with for the holidays.

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Photo Credit: Kate Magee

James River Distillery

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Cuffing Season Ingredients: - 1 oz. Belle Isle Blood Orange - ½ oz. Laird’s Applejack - 1 oz. apple cider - ½ oz. lemon juice - 2 oz. sparkling wine

Photo Credit: Paula Thomasson

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seen Belle Isle used in about every cocktail imaginable, from margaritas and martinis to Tiki drinks and orange crushes. What we’ve learned is that when you work with a spirit that tastes great, the possibilities are endless.”

Just recently, they created Belle Isle Canned Cocktails, which can be found in restaurants and grocery stores across Virginia. They were made in response to the canned cocktail popularity, making cocktails easier and more acceptable. Each flavor is bubbly, full of real juices and all-natural flavors but light on the calories and sugars, big on the taste and still contains their premium moonshine. You won’t find any artificial colors, sweeteners, or flavors in their products. They strive to environmentally conscious and true to the flavors.

“We choose to use organic ingredients and source locally whenever possible. We source the honey used in our Honey Habanero and Cold Brew Coffee infusions from Waynesboro, VA. We use locally grown organic habanero peppers when they are in season. The coffee beans come from our partners at Blanchard’s Coffee Roasting Co., who source a Certified Fair Trade, Organic, Rainforest Allianceapproved bean blend from Honduras. We take a lot of pride in the ingredients we work with and do our best to recycle and reuse them. Local chefs reuse our habaneros to create hot sauces, and we donate the infused coffee beans as composting material to nearby farms.”

Belle Isle Distillery does not have a public tasting room, but you shouldn’t have any trouble finding their products everywhere! Here is a sample of one of their autumninspired cocktail recipes:

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Photo Credit: PC Revel Photo Company

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KO Distilling

by Jennifer Waldera With about six years under their belts, KO Distilling is thriving in Manassas with 13 gin and whiskey products available straight in their tasting room, and in their cocktails, as well as sold in 750 mL bottles.

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he local distillery is a small business that is majority-owned by former US Navy Reservists co-founders Bill Karlson (the “K”) and John O’Mara (the “O”). The former classmates at the U.S. Merchant Marine Academy are also both lifelong DC area residents.

Retired from government contracting and looking for another career, they researched the growing craft distillery industry, then visited several local distilleries. After attending the American Distilling Institute’s annual conference in Denver in 2013, they formed KO Distillery, which now produces Bare Knuckle Whiskeys and Battle Standard 142 Gins.

Using a 550-gallon Vendome copper pot/hybrid still to produce gin, and a 30-foot, 12-inch diameter Vendome copper continuous column still to distill whiskeys. With these stills, last year, KO produced an impressive amount of spirits. In the year, they produced 800 53-gallon barrels worth of bourbon, rye whiskey, and wheat whiskey, equating to approximately 20,000 cases of bottled spirits.

“Bare Knuckle is a play on KO for “knockout.” Battle Standard 142 is in honor of the 142 midshipmen from our alma mater who died serving their country in World War II,” Karlson explains.

To make their hand-crafted and small-batch whiskey, KO Distillery uses corn, wheat, rye, and/or malted barley harvested in Virginia. The grains come from a local farm on the Virginia Northern Neck peninsula.

“Annually, we use over 300 tons of locally sourced grains to make our whiskeys. KO’s whiskeys are true “grain-to-glass” spirits,” says Karlson.

To further the spirit of local partnership, KO donates its spent grain (or stillage) to local Virginia farmers. The farms use it as supplemental, protein-rich feed for their cattle and hogs. They also source over 300 tons of grain (corn, wheat, rye, and malted barley) per year from Bays Best Feed Farm

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in Heathsville. Their barley is malted by Copper Fox Distillery in Sperryville.

In addition, the distillery employs local architects, engineers, and construction companies for service needs.

Even when it comes to merchandise, the distillery looks to local makers. East to West Embroidery for apparel and hats, Element Shrub for mixers, Calico Jack’s Candles for candles in upcycled KO bottles, Shining Sol Candles for candles in rocks glasses, and Back Pocket Provisions for Bloody Mary mixes. They also partner with Conche Restaurant in Leesburg, Virginia, to provide KO whiskey flavored chocolates.

When visiting the Tasting Room, you will surely notice a painting by local artist Nathan Loda. Prints of the painting are also available for purchase. They sell the book, Bourbon and Bullets by John Tramazzo. The book features both KO and Nathan Loda’s painting.

With an eye toward future production, in 2020, KO Distilling will be bottling and selling some Bare Knuckle whiskey products in 700 mL bottles for export. Also, in 2020, KO Distilling will be releasing its first 4 year Bottled in Bond bourbon named after a famous Virginian.

To get a view of production, visitors can take a tour. The tour starts at the grain silo out back and then leads to the production area, the mill to the fermentation tanks, and two stills, then into the barrel room to learn about the barrel aging process. The informative tour culminates in the bottling area, where visitors learn how the spirits are bottled and labeled.

After completing the tour, you will make your way to the 2500 square foot Tasting Room. The cozy area is appointed with a bar, leather couches, and a warm fireplace. Visitors can now relax and enjoy the showcased collection of spirits. Take part in a tasting or enjoy a bestselling cocktail. You will meet great mixologists that are happy to craft a Manassas Mule (gin or whiskey), a whiskey cider, or a Summer cooler. n

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PAN SEARED PORK CHOP WITH APPLE CIDER DIJON SAUCE FROM MASSANUTTEN RESORT

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• 1 tbsp. Unsalted butter

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• 4 boneless pork chops • 1 red delicious apple (diced) • 1 shallot (diced) • 2 sprigs of thyme • 1/2 cup Apple cider • 1/2 cup chicken stock • 2 tbsp Dijon mustard • Salt and pepper to taste

Directions:

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Heat sauté pan on medium high with oil. Once cooked to preferred doneness remove from pan and add in butter. Once butter is melted add the shallots, apple, and thyme cooking until softened and beginning to brown.

Deglaze Pan with apple cider and let reduce by half. Add in remaining ingredients and allow to cook until slightly thickened. Season with salt and pepper.

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S’mores Martini from Campfire Grill at Massanutten Resort • ½ oz Pinnacle Whipped Vodka

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• .5 oz Godiva Chocolate Liqueur

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• .5 oz Dark Crème de Cacao • 2 oz marshmallow simple syrup • 2 oz heavy cream • ¾ oz chocolate syrup • Crushed graham crackers • 3 marshmallows (for garnish)

Directions: 1. R im the martini glass with chocolate syrup, then dip in crushed graham crackers.

2. Put ¾ oz of chocolate syrup in the bottom of the martini jar.

Learn to Ski or Ride, the Easy (and Fun) Way at the new and improved Easy Street, featuring Terrain-Based Learning.

Our in-house catering & events team, Shenandoah Provisions is ready to plan your next holiday party! Corporate, social, and casual events are welcome.

Practice your golf swing all year-round at Woodstone Meadows Golf Course!

Call 540.289.4919 to book your tee time.

Treat yourself to a day full of relaxation at The Spa at Massanutten. Winter specials are now available! MassResort.com/Relax

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4. D ry shake 2 oz heavy cream and 2 oz marshmallow simple syrup until it thickens into a whipped cream. Layer on tip of liquid layer.

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3. I n a shaker tin with ice, shake ½ oz Pinnacle Whipped Vodka, ½ oz Godiva Chocolate Liqueur, ½ oz Dark Crème de Cacao and a dash of marshmallow simple syrup. Strain over chocolate syrup layer.

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5. S kewer three marshmallows and torch them until toasty. Place on rim of martini glass.

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It’s always summer at the Massanutten Indoor WaterPark, open year-round and always heated to 84°F! Find hours & rates at MassanuttenWaterPark.com Only 10 miles from Harrisonburg, VA. Overnight and day trips are welcome!

MR_DineWineStein_Dec_2-3_Page-Ad_v2.indd 1 www.DineWineAndStein.com

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WildManDan Beercentric B&B www.wmdb3.com Secret Ingredient: Thin Mint Cookies Makes 8 Scones Prep Butter and Raspberries: 1/2c frozen butter, grated and spread out on a tray of parchment paper and placed back in the freezer 6-8 oz raspberries-fresh or frozen-spread out on trap of parchment paper and place in freezer Prep Liquid Ingredients in large measure cup, breaking up eggs with a fork/stir lightly: 1/2-3/4 c of Half and Half (110g-150g) 2 large eggs 1 tsp vanilla extract Prep Work Station and Pan Dust area for working with flour and have wooden rolling pin and dough scraper available. Prep baking sheet with parchment paper Dough/Directions Sift Together: 2 3/4 c (320g) Unbleached All-Purpose Flour (note* gluten-free flour mix can be used) 1/3 c Sugar (60g) 1/2-3/4 tsp Salt 1 Tb Baking Powder Pour into a food processor and add 5 thin mint cookies. Pulse until blended and then pour back into the bowl and add the prepared frozen butter.

Stir with a wooden utensil. Do not use hands, as your body heat with melt the butter.

Add the prepped liquid ingredients and incorporate until just comes together, the dough will be slightly sticky. Scrape the dough onto a floured work surface and dust with flour, lightly roll into a rectangle (think of a piece of paper-legal size and landscape format). Place raspberries down the center 1/3 of the dough.

Use the dough scraper to aid you in folding the bottom 1/3 of the dough up, over the raspberries and then the top 1/3 down over the first fold of dough. Lightly roll the length of the dough and pinch the ends to seal in the raspberries. Use the scraper to cut the dough in half, and then in 4ths. Cut each 4th section on the diagonal and place it on the prepared baking sheet. (Note-you can cut them smaller and create more than 8) Place prepared scones on a baking sheet in the freezer for 20 minutes (relaxes the gluten and chills the fat) At this point, you can keep frozen in a freezer bag for up to 30 days.

Preheat oven to 425 degrees and check that rack is in the upper area of the oven.

Prep Toppings: 2Tb Half and Half and a pastry brush to coat tops of scones prior to baking to aid in browning ½ c slivered almonds, pan toast over medium-high heat, pour onto parchment paper to cool and stop the cooking process.

Watch them, they can burn quickly.

Glaze: In a small bowl, place following 3 ingredients, stir.

1 cup powdered sugar 2 Tb Espresso 1 Tb Amaretto

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CHOCOLATE-MINT-RASPBERRY SCONE WITH TOASTED ALMONDS AND COFFEE AMARETTO GLAZE

Remove scones from the freezer, brush with half and half and place in oven. Cook 18-23 minutes. ( 12-20 min if you made smaller ones). They begin to brown on top and the ends should look dry. Cool.

Top with glaze and toasted almonds.

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BLU POINT TUNA POKE BLU Point Seafood Co.

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Yield 4 people

123 W. Beverley St. Staunton, VA 24401 www.BluPointSeafoodCo.com

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For the Poke: 2 cups #1 sushi grade yellowfin tuna cubed 1 cup diced cucumber 1 cup diced cucumber ½ cup diced red onion ½ cup diced bell pepper 6 tablespoons Kentuckyaki sauce (please see recipe below)

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BLU Point Seafood Co just opened in Staunton’s historic district in October and the tuna poke is already a fan favorite. The light, refreshing, high-quality tuna is the star of the show. The texture of the soft buttery taste of the tuna, complemented with the crunch of the cucumber and red onion and is rounded out with the umami flavor from the Kentuckyaki sauce makes the combination of ingredients shine. This poke is great on a thin cracker or over salad greens.

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Bring ingredients to boil. Add one tablespoon cornstarch mixed with 3 tablespoons of water to thicken.

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For the Kentuckyaki Sauce: 1 cup soy sauce 1 tablespoons sambal 1 cup brown sugar 1 teaspoon fish sauce 1 teaspoon sesame oil 2 teaspoon red wine vinegar ¼ cup water 2 teaspoon bourbon 1 tablespoon minced garlic

Photo Credit: Sera Petras Photography

Mix all ingredients together in a mixing bowl Plate in small bowl Garnish with benne seeds and scallions.

CHICKEN MARSALA

by Scotto’s Italian Restaurant www.Scottos.net

Instructions:

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Heat olive oil in medium frying pan. Pound chicken breast to approximate 1/2”. Dip chicken breast in flour and saute in the olive oil, 1 minute on each side. Drain excess oil from pan.

Return to heat and add fresh mushrooms and Marsala wine, reduce liquid down to 1/2. Add chicken stock and 1 tablespoon of butter, coated with flour. Add fresh parsley, salt & pepper. Allow to reduce again to about 1/2. Serve over your favorite pasta.

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6 Oz. Chicken breast 2 tablespoons extra virgin olive oil (When we make it I use the olive oil I purchased at Barboursville Vineyard) 2 oz. fresh mushrooms 1/4 lb. pasta of your choice 1 cup flour 1/2 cup chicken stock 1/4 cup Marsala wine 1 tablespoon butter freshly chopped parsley salt & pepper

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COMTÉ AND SHALLOT QUICHE Truckle Cheesemongers

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Lightly beat the eggs, heavy cream, milk, salt, pepper, cayenne, and mustard together. Don’t overbeat; just make sure the eggs are well blended.

1 c. shredded Comté (we prefer Marcel Petite) 1 shallot, diced 5 large eggs 3/4 c. heavy cream 3/4 c. milk 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. cayenne pepper 1/2 tsp. Colman’s dry mustard 1 deep dish pie shell Shred comté and spread on bottom of pie crust.

Spread diced shallots evenly on top of the cheese.

Pour the egg mixture over the cheese and shallots. To prevent spills in the oven, place a cookie sheet under the quiche.

Bake at 375 for about 45 minutes, or until a knife comes out clean.

SLOW COOKER APPLE PULLED PORK

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Photo Credit: Maggie Bradshaw

Ingredients: 1 x 3-4 lb. Pork Shoulder (Pork Butt) 14 oz Gnarled Orchard Virginia Apple Hard Cider 1 x Large Red Onion 4 x Granny Smith Apples 1 tsp. Lemon Juice 1/4 Cup Honey 1 tsp. Garlic Powder 1 tsp. Onion Powder 1 tsp. Paprika 1 tsp. Chili Powder 1/2 tsp. Red Pepper Flakes 1/2 tsp. Cayenne Pepper Freshly Ground Salt & Pepper (about 1 tsp. each)

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This recipe comes from Maggie Bradshaw, of Truckle Cheesemongers. Truckle is a dedicated cheese shop inside Blue Bee Cider in Richmond’s Scott’s Addition district. This quiche features Comté, a French cheese made from unpasteurized cow’s milk and similar to gruyere.

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1320 Summit Ave. Richmond, VA 23230 www.TruckleRVA.com

Featuring Gnarled Orchard Virginia Apple Hard Cider www.ValleyViewVa.com

Turn broiler on in oven. Deskin onion and quarter. Place under broiler for 8-10 minutes (cut side down) until a nice char appears.

crockpot, submerging ingredients yet keeping 1-2” of clearance from the top of the crockpot. Turn crockpot onto LOW heat for 8-10 hours.

Meanwhile, wash apples, then core and thinly slice. Toss apple slices in lemon juice to preserve color.

Remove pork from slow cooker and transfer to large heat-proof bowl to allow to rest for at least 20 minutes (cover bowl with plastic wrap or foil). Transfer pork to a board and use two forks to shred pork. Toss shredded pork with juices from slow cooker.

Serve on buns with your favorite slaw and BBQ sauce.

Next, combine all seasonings and rub all over pork shoulder.

Place pork shoulder in the crockpot, followed by charred red onion, Granny Smith apple slices, and 1/4 cup of honey. Pour around 14 oz of Gnarled Orchard Virginia Apple Hard Cider into

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ZYNODOA CUCUMBER SALAD Zynodoa

115 E Beverley St. Staunton, VA 24401 www.Zynodoa.com

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This dish is an incredibly light and refreshing appetizer using local ingredients from the Shenandoah Valley. Its versatile from the beginning to the end of summer as you can use any types of cucumbers or poles beans that you would like. Featured here is one of the 1st courses on the Chefs Tasting at Zynodoa.

Yield 6 people For the Salad: 2 cucumbers (Wayside Produce) 24 mexican gherkins (cucamelons) 24 huskcherries (ground cherries) 1 # Pole beans ¼ cup toasted almond slices 18 dill sprigs for garnish JQ Dickenson Finishing Salt for garnish

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Slice 1 Cucumber on a mandoline very thinly, but still crisp. (* you can continue to cut them into half moons or other shapes to fit your plate, Be Creative!!). Take the other cucumber and cut in half lengthwise, lay it flat, cut side down, and slice ¼” thick on a bias. Slice the Mexican gherkins in half. Clean your pole beans by taking a sharp knife or pair of scissors and cut off the stem end. Blanch the beans in highly salted water until tender, about 2-3 minutes. Shock in an ice bath.

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For the dressing: ½ cup crème fraiche ½ cup buttermilk 2 Tablespoons fresh lemon juice 1 Tablespoon chopped Dill 1 teaspoon salt

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Combine the crème fraiche, buttermilk, lemon juice, chopped dill and salt in a bowl and stir until it comes together. It is best to let this sit overnight and allow the flavors to meld.

For Assembly: Place your bias cut cucumbers in a bowl with the green beans and Mexican gherkins and drizzle the sauce over top and mix to combine the ingredients evenly.

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Using a spoon, place the salad in the center of your dish, layering as much as possible to build height. Begin to garnish the salad with slices of cucumber and husk cherries.

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Sprinkle the toasted almonds evenly atop the salads.

Finish by placing 3 sprigs of dill on each salad and a touch of finishing salt if using.

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BOOKBINDER’S APPLE CIDER GLAZE Bookbinder’s Seafood & Steakhouse

This is a simple, versatile sauce that is perfect over pork, chicken or even hearty vegetables like carrots and butternut squash. For those on a plant-based or reduced fat diet, butter can be replaced with a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water. based diners. The cider reduction can be made ahead of time, refrigerated and finished with butter before serving.

2 Cups Apple Cider (preferably fresh/unfiltered) 1 Cup Apple Cider Vinegar ½ Cup Brown Sugar 2 Whole Cloves 1 Cinnamon Stick 1 Tbsp Salted Butter

Bookbinders Chef Bio: Chris Booth brings over 20 years of experience and passion to his craft.

As executive chef at Bookbinder’s, he has led the restaurant to recognition as one of the most romantic restaurants in America by OpenTable. Working and training in kitchens including Buckhead’s, the Hard Shell, and Chez Max has allowed Chris to perfect the art of preparing timeless classics. Brought up in Prince George and inspired by moments cooking with his mother and grandmother, he understands the power of sharing a meal and connecting people through food. He continues to add his unique twist to steakhouse and seafood favorites at Bookbinder’s.

Combine all ingredients in a 2 quart sauce pan. Bring to a boil, then reduce to medium heat and simmer the mixture to half its volume, approximately 2 cups.

Remove from heat, and allow the mixture to cool before straining.

In a small saute’ pan add a ¼ cup of cider reduction, bring to a simmer and add cold butter, swirling slowly until thickened but careful as not to “break” the sauce by overheating.

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2306 E. Cary St. Richmond, VA 23223 www.BookbindersRichmond.com

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Prep 20 min Chill 4 hr or overnight Serves 8 Ingredients: 8 fluid ounces strong coffee 4 fluid ounces rum or brandy 3 egg yolks 2 egg whites 1/3 cup superfine sugar 2 x 8 ounce tubs mascarpone 20 – 25 savoiardi (ladyfingers) Cocoa powder

Directions:

Beat the yolks with the sugar until pale and creamy, then add the mascarpone and beat again. In another bowl, whisk the two whites until they form soft peaks, then fold them into the mascarpone mixture.

Dip half the sponge fingers one by one into the just-warm coffee/alcohol mix and then arrange in a single layer in the bottom of a Pyrex (or similar) dish. Pour over half the mascarpone mixture, even it out and dust the surface with cocoa.

Repeat the process making a second layer, pour over the remaining mascarpone cream and smooth the surface with a spatula. Cover with and chill for at least four hours – better still, overnight. Before serving, dust heavily with more cocoa.

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Make the coffee and allow to cool until

just-warm, then add the rum or brandy.

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Traditional

by Phyllis Hunter

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Tiramisu

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The Spice Diva

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BY SILVERBACK DISTILLERY

The Dude Abides

Shock the Monkey

www.ViragoSpirits.com

www.SBDistillery.com

3/4 oz.Virago Four-Port Rum 1/2 oz. Virago Coffee Liqueur 1/4 oz. Amaro 1/4 oz. Demerara Simple Syrup 1/2 oz. Heavy Cream Orange Peel

1.5 oz. Beringei Vodka 2 oz. Tragers Brothers Coffee 1 oz. chocolate milk 1 oz. cream Top with whipped cream and a cherry

WATERMELON MOJITO BOLD-ROCKTAIL

BLUESTONE VINEYARD MULLED WINE

www.BoldRock.com

www.BluestoneVineyard.com

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VIRAGO DECEMBER COCKTAIL

Yield 12 Cocktails

2 bottles of Crooked and Weedy 1 package of Raven’s original mulling spices

Ingredients: 1 Medium Watermelon 2 cups water 1 cup sugar 1 bunch of fresh mint 2 limes 12 Bold Rock Vat #1 (12oz Bottles)

Combine ingredients and warm. Can use coffee urn, stove, or crock pot.

In a medium saucer bring 2 cups of water to a boil, add 1 cup of pure cane sugar and stir until sugar dissolves creating a simple syrup.

Reduce to a simmer, add 1 bunch of mint and simmer for 10 minutes. Transfer to refrigerator to cool for at least 1 hour. After cooled, strain out mint.

Cut 1 medium sized watermelon into 1” chunks, purée in a blender, and strain to remove excess pulp and seeds. Cut 2 limes in half and squeeze 4 lime halves into strained watermelon juice.

Once cool, strain out mint from simple syrup and combine syrup and watermelon/lime juice.

In a large cocktail glass combine 4oz watermelon/mint/lime juice and 12oz of Bold Rock Vat #1.

Top with ice, a watermelon wedge, and some fresh mint leaves.

Enjoy!

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Featuring Gnarled Orchard Virginia Apple Dry Hard Cider www.ValleyViewVa.com Yield One 60 oz pitcher of Spiced Gnarled Orchard Beesting Ingredients:

NAMA’S SHENANDOAH SOUR COCKTAIL www.NamaRVA.com This cocktail by NAMA bar manager Gaelan Rose features local, Virginia whiskey with lemon and ginger to brighten flavors.

NAMA, in Richmond’s downtown arts district bar, features Indian street food and craft cocktails in an inspired atmosphere.

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Shenandoah Sour Cocktail:

Cocktail: 1.5oz Vitae Spirits Golden Rum 2 T Fig Syrup* 2 tsp Element Chai Pear Shrub (or substitute raw apple cider vinegar) 1 tsp Harlequin liqueur or other triple sec

Add basil and syrup to shaker and muddle lightly (very important not to muddle too hard as it will produce bitterness, use a light press and twist motion). Add the rest of ingredients to shaker, shake vigorously for 30 seconds and double strain into a pre-chilled coupe glass, garnished with apple slices and fresh basil (make sure to express for aromatics).

*Fig Syrup: 18 fresh figs, cut in half 1/2c water 1/2c brown sugar, packed 10 whole cloves 2 sticks cinnamon 2 star anise pods 6 T apple cider 6 T and 2 tsps lemon juice, divided 1 tsp lemon zest

Apple Ginger Syrup:

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Cocktail: Add rum, shrub, triple sec and fig syrup to a rocks glass. Add ice, stir, and garnish with orange peel and skewered figs and cherries.

Heat 2 cups of water over low heat, mix in 2 cups of sugar once heated. Once just below a boil, reduce heat and add in apple and ginger. Simmer ingredients for 30 minutes, turn off heat. Once cool, strain and refrigerate in an airtight container for up to three weeks.

I

Fig Syrup: Combine figs, water, brown sugar, spices, apple cider and 6T of lemon juice in a small saucepan and gently simmer for 15 minutes, stirring occasionally. When figs are soft, strain syrup through a mesh sieve, pressing on solids.

Add 2 tsps fresh lemon juice and 1 tsp zest to finished syrup.

Transfer to a jar and keep in the fridge for up to 2 weeks.

Photo Credit: Gaelan Rose

1 Tbsp. Granny Smith Apple, peeled and diced 1 Tbsp. Fresh Ginger, grated 2 Cups Sugar 2 Cups Water

VIRGINIA COCKTAIL COLLECTION

Orange Peel Fresh fig, quartered Amarena cherries

1 oz Virginia Distillery Co. Cider-Cask finished VA-Highland whiskey 1 oz Laird’s Applejack .75 oz apple ginger syrup .5 oz fresh lemon juice 2 dashes bittermen’s tiki bitters muddled basil

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Garnish:

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www.LockeStore.com

Lastly, add 12oz of Mead (Wildflower or unflavored honey meads work best) and 48oz of cold Gnarled Orchard Virginia Apple Dry Hard Cider to the pitcher.

Lightly stir and serve garnished with apple slices and cinnamon sticks.

VIRGINIA COCKTAIL COLLECTION

LOCKE STORE’S FEISTY FIG

Wash apples (any kind), then core and thinly slice.

Add apple slices to the pitcher, reserving some slices for garnishing.

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48oz Gnarled Orchard Virginia Apple Dry Hard Cider 12oz Mead (we like using Misty Mountain Meadworks Wildflower Mead) 2 x Apples, washed, cored, and sliced thinly 2 x Cinnamon Sticks 5 x Whole Allspice 5 x Whole Clove 5 x Star Anise 1 x Whole Nutmeg 1 x Small Ginger Root, skin peeled and sliced into 1" pieces

In a small pan, lightly toast all spices for 1-2 minutes over medium heat until aromatic. Place spices into the pitcher.

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SPICED GNARLED ORCHARD BEESTING

From The Cave BOURBON BARREL WINES? Is it a gimmick? Does it really make a difference in the taste of wine? Well, you, the consumer, will need to taste and decide. multiple second-market purposes such as beer and even maple syrup. Capitalizing on the huge boom in popularity has brought wine into this new space too.

Winemakers are combining traditional California winemaking with this unique aging process to offer consumers a bolder and more vibrant wine.

Only heaven knows if the marriage of wine and whiskey barrels will last. Still, a handful of these out of the ordinary wines are available right now.....at the Wine Mill. This idea could create skepticism in a wine purist, and I have to admit that it did cause me to raise a proverbial eyebrow. But being a don’t-knock-it-tilyou-try-it kinda girl, I decided to see what these whiskey barrel wines were all about. And I was pleasantly surprised!

A Bourbon-aged red sounds perfect for a cold Virginia night. Pair with smoked foods or a grilled steak.

Is a Bourbon-aged wine right for you?

Come on by the Wine Mill, and let us help you decide!

First, let’s take a look at the barrel that was once used to age Bourbon. By law, Bourbon barrels must be made from 100% American oak, and they must be heavily charred. That alone will add a deep, unique taste to any wine aged in the second-hand barrel. Plus, during the Bourbon aging process, some liquid is absorbed and left behind in the barrel. So, the wine will age with charred oak and the sweet taste of Bourbon.

Bourbon barrel aging is definitely on-trend right now. However, this type of aging is not new..... a few decades ago, winemakers were using Bourbon barrels for aging wine due to necessity. The difference is that a few decades ago, winemakers just weren’t talking about it.

And they were not using it as a marketing advantage.

Aging wine in new French oak barrels is costly and a big deal for winemakers just getting started. Bourbon is enjoying a surge in the United States. With that surge, you are seeing Bourbon barrels being used for

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DW&S ADVENTURES:

“ ”

by Kim Chappell

Bourbon Vacation

A VACATION FOR BOURBON LOVERS

Photo Credit: Kim Chappell

If you love Bourbon, as I do, then the Kentucky Bourbon Trail is probably on your Bucket List.

Of course, after reading this edition of DW&S, you know that Virginia boasts its own Spirits Trail too. But, if you want to experience Kentucky, then I have created a four-day guide for you.

T

he Kentucky Bourbon Trail is diverse. You will see urban distilleries in Louisville and traditional brands tucked into the Kentucky hill country. Visitors look for parking places on city streets and will see bluegrass views on backroads. This beverage trail will take you from Louisville to Bardstown and then over to Lexington, KY. First, a bit of advice. Plan your Bourbon Lovers Vacation in advance. To fully experience the distilleries, you will want to take a tasting tour at each. The Kentucky distilleries sell tours and tasting tickets in advance, and they do often sell out. Some tours are free, but most are at a small fee. Most include a tasting, and some even include free swag—such as a tasting glass at Four Roses Distillery.

Keep in mind that you will not want to visit this trail during the heat of Summer. The fermenting and distilling rooms are included on the tours. Distilling is a hot process, and adding Summer heat will make the tour

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almost unbearable. Not to mention, some distilleries pause tours during the Summer heat.

Please have a designated driver. You will be traversing a wide swath of Kentucky, and you will want to taste the Bourbon and enjoy a few crafted cocktails along the way.

During my visit to the trail, I had a designated driver. As I was offered a taste of a new release or a unique cocktail, I was able to accept without worry.

I spent ten days browsing the trail and adding to my personal Bourbon collection. The DW&S travel page is popular with readers. One reason is that our travel writers provide trip ideas, that can be enjoyed over a long weekend. While on this trail, I looked for a four-day solution. I talked with the teams at the distilleries, and I spoke with other Bourbon lovers that I met along the way.

If you do not have ten days to spend on the trail, keep reading for the best tip of all.

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Make Louisville the center-piece of your visit to the Kentucky Bourbon Trail. Either drive or fly to Louisville and start your four-day Bourbon vacation. If flying to the area, you may even be able to experience the trail, without a rental car.

Louisville is the home of the Kentucky Derby and the Urban Bourbon Trail. Combine this part of the trail with the vibrant local food scene, and you just may want to stay in the metro area for the long weekend. Here is a taste of the Bourbon that you will find within a short walk or ride of the city center: Angel’s Envy, Copper & Kings American Brand Distillery, Evan Williams Bourbon Experience, Jim Beam Urban Stillhouse, Kentucky Artisan Distillery, Kentucky Peerless Distillery, Michter’s Fort Nelson, Old Forester Distillery, Prohibition Craft Spirits, Rabbit Hole Distillery, and Stitzel-Weller Distillery. With that robust list, you can probably see why I think that you should use Louisville as your vacation epicenter.

While in Louisville, there is no doubt that you will discover the secondary market built around the local Bourbon industry. Bourbon themed restaurants such as Bourbon Raw and Bourbons Bistro dot the map. If you would like to purchase some Bourbon themed merchandise, stop by 5-0-Lou on Frankfort Avenue for a collection of Bourbon-themed art, apparel, and cocktail supplies.

Or stop by my favorite, A Taste of Kentucky, with three locations in Louisville.

In Kentucky, not all Bourbon is served in a glass.

I found my favorite, a piece of Bourbon Chocolate Pecan Pie. It is a meld of two iconic local favorites—Bourbon and pecans. You will want to find a piece. Also, find a signature Mint Julep and slather some Bourbon Honey Butter on a hot breakfast biscuit.

While visiting the trail, you will probably want to visit some of the nationally-known brands such as Woodford Reserve, Maker’s Mark, Wild Turkey, and Four Roses.

During my visit, I quickly learned a trail lesson. To visit Louisville and a selection of nationally-known distilleries, you will travel many miles while juggling your tour schedule. I learned this lesson during a few hectic trail days. There is a solution.

Stay in Louisville and book a curated tour. Imagine boarding a private, small tour bus in Louisville and being whisked away to distilleries along the trail. All of the tour providers allow guests to bring their own coolers of snacks and yes… cocktail mixers. Feel free to enjoy a cocktail while gazing out the bus window in the Kentucky countryside. The full-day tour also includes lunch at a popular restaurant. You will arrive at each distillery and be escorted to meet your guide. The schedule is expertly managed by your designated driver, and all fees are included in your booked tour.

Art displayed at Makers Mark. Photo by Kim Chappell

Escorted tours usually include two-to-four distillery stops. On my next visit to the Kentucky Bourbon Trail, I plan to stay in Louisville and book two days with a tour company. Each day is visiting different distilleries. The tour provider offers pick-up and a safe return to locations in Louisville.

Here are three of the top Louisville-based Bourbon Trail tour companies: Kentucky Bourbon Tours Mint Julep Experiences Kentucky Bourbon Boys My Top Trail Tip: Stay in the urban center of Louisville. Spend two days on a curated tour sandwiched between two days exploring Louisville. The tour company will ensure that you get to experience a tour of the busiest distilleries without stress. That leaves two days to explore Louisville at your leisure. That is how a Bourbon fan can see a large portion of the trail in only four days. n The DW&S editorial team enjoys providing four-day travel plans to well-known foodie and beverage regions.

Visit the DW&S website to read about locations such as Charleston, Savannah, the Adirondacks, Bar Harbor, and Florida. Check out the DW&S Travel Section: www.DineWineAndStein.com

www.DineWineAndStein.com

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Trail Magic As you travel the Kentucky Bourbon Trail, there is no doubt that you will bump into some magic. A new taste, decades-old history, or some Bourbon mystery.

Vintage Wild Turkey Bourbon I traveled to the trail with a photo of a ceramic Wild Turkey decanter that has been perched on a shelf in my family’s home place for decades.

It was not until I visited the Kentucky Bourbon Trail that I realized that the decanter is both a Bourbon icon and a marketing icon.

The brand Wild Turkey was created in New York City—not originally in the countryside of Kentucky. Austin Nichols & Co, a whole grocery seller in NYC, created the Wild Turkey brand to market their blended whiskey to hunters and those that enjoyed the rural life. The Wild Turkey brand was the result of a 1940 ad campaign for a whiskey blended from several distilleries.

In 1972, Austin Nichols purchased the Ripy Distillery in Lawrenceburg, Kentucky. From that day forward, the whiskey was distilled solely in that location.

Again, a unique ad campaign was used for marketing the brand.

This time, the distillery created a ceramic turkey decanter. The first of the series was produced and sold in the early 1970s. Brand fans were encouraged to collect each of the turkey decanters in the series. Our family’s “Turkey on the Shelf” is from the first series and from the primary campaign, most likely from 1972.

the magic at Three Boys Farm and Distillery.

This boutique distillery is located on Crab Orchard Road in Frankfort, KY. The distillery was founded in 2010, and it sits on 122 acres.

The magic is not just the scenery—it’s the taste of Bourbon, directly from the barrel.

John is an avid Bourbon tastemaker and collector. He and Sonya traveled the trail, looking for a unique experience. They found it at Three Boys. Many distilleries will age a personal barrel for you, providing a taste yearly. Some will even sell you a “share.” At Three Boys Farm and Distillery, you can schedule a tour that includes a taste from an aging barrel. The distillery team will pull a taste for you, and then you can even ask to purchase a bottle.

In the industry, this authentic “bourbon experience” is usually only for a few. Travel through the Kentucky countryside to the Three Brothers farm, and you can also enjoy some Bourbon Trail magic. Truly a craft encounter. n Thanks to @Itinerant Life for sharing their trail magic and for being DW&S Fans.

Share your travel experiences with us! info@DineWineAndStein.com Barrel Pull by DW&S Fan @Itinerant Life

Makers Mark Slam Dunk Is the “Slam Dunk” bottle real or a myth? What is it? If you love Makers Mark Bourbon, then there is no doubt that you know about the iconic red wax bottle seal. It is branding. Each bottle is hand-dipped, even though this tradition slows production time.

A “Slam Dunk” bottle is one where the red wax drips below the bottleneck and covers part of the hand-cut bottle label. Is a “Slam Dunk” bottle a staff mistake, or is it done on purpose? Your Makers Mark tour guide will not comment, but they will smile when you ask.

Bourbon collectors search the Internet and liquor stores for “Slam Dunk” bottles. Some say that every 100 or 1000 bottles are slam dunks. Others say that every time Makers Mark receives a new shipment of grain, a bottle is slam-dunked. Regardless of how it happens, the bottles are rare and valuable.

While visiting the Makers Mark retail shop, you can hand-dip your own purchased bottle—under supervision. Unfortunately, “Slam Dunks” are not allowed.

From the Barrel at Three Boys Farm and Distillery You never know where you will find the magic on a trail. DW&S Fans Sonya and John of @Itinerant Life followed the trail and found

www.DineWineAndStein.com

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Holiday Gift Guide We asked DW&S Fans for their holiday wish list. Then, we put together a list for Virginia food and beverage lovers. We can help you stuff stockings or give the perfect gift for the wine connoisseur. Some gifts can even be giftwrapped and delivered. All are perfect for any Winter holiday—even Valentines.

Virginians love Local Peanuts, and we found the place to to supply any taste.

From salted to sweet to spicy, The Virginia Shop at the Barracks Road Shopping Center in Charlottesville has the nuts. The shop carries both the Hubs brand as well as Virginia Diner Peanuts.

Need help stuffing stockings? The Virginia Shop ships. Visit their website, www.thevashop.net

For the friend that loves to cook, give a copy of the book Dishing Up Virginia. The book by Patrick Evans-Hylton - These 145 delectable recipes celebrate the authentic flavors of Virginia, from oysters and blue crabs to wine, peanuts, heirloom tomatoes and much more.

The recipes are organized

by Virginia regions, making the book a great resource for tourists as well as Virginia natives. Pick up a copy at Taste in VA Beach or order at www.taste.online

A beeswax candle makes the perfect gift for friends, co-workers or teachers. DW&S Fans found hand-crafted candles at Locke Store in Millwood, Virginia. The candles are made by Michael Turner in Front Royal, VA. You can add them to a custom gift basket with local wine and honey to create the perfect gift. Visit the website for ideas: www.lockestore.com

Richmond Cheese Lovers, we have the perfect gift.

And this gift is perfect for any celebration. Stop by the new Truckle Cheesemongers shop inside of Blue Bee Cider in Scott’s Addition.

Give the gift of a Cheese Share to a RVA friend.

Or buy some cheese to take as a Hostess Gift.

Follow on FaceBook: @Truckle Cheesemongers

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For the brunch lover, how about a Bloody Mary basket? Pair a Virginia Spirit with Bloody Mary mix from Back Pocket Provisions, a chili lime rim salt, dill pickles, pitted green olives and even some Smithfield bacon. Your friends can easily set up a savory Bloody Mary Bar for their next brunch.

Visit the website, www.backpocketprovisions.com

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Great Wines - Great Views - Great Venue - Open Daily 1501 Dave Berry Road | McGaheysville | Virginia 540-810-0566 brix.columns@gmail.com

Great Wines - Great Views - Great Venue - Open Daily 1501 Dave Berry Road | McGaheysville | Virginia 540-810-0566 brix.columns@gmail.com

www.DineWineAndStein.com

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B

A

C

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1

2

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LAN

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220

KEY BAKERY 3

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B AT H

CAFE

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39

WINE

42

GROCERY

RESTAURANT

BREWERY

ICE CREAM / CREAMERY

DISTILLERY

EVENTS

39

Covington

ROCKBR

Lexington B

220

311

BOTETOURT

81

5 GILES

4

100

BUCHANAN

19

460 DICKENSON

NO

RT

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80

Richlands

63

RUSSELL

58

71

WA

SH

Abingdon

ING

81

Marion

TO

A

Radford

16

TGO

MER

CA

F2 3

Greens and Grains Café ------------------------

F2 5

F2 F2 F2

7 8 9 9 19 10 11 20 12

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Y

Roanoke

Bedford

24

122

Smith Mountain Lake

FRANKLIN

40

221 57

D

BEDFORD

ROANOKE

FLOYD

LL RRO

PAT R I C K

1 Sugar & Salt G3 Shenandoah Joe Harrisonburg ------------------2 Wild Wolf Brewing Company F3 Nutts About Coffee -----------------------------3 Shenandoah Joe Harrisonburg F2 4 Spice Diva F3 Bluestone Vineyard ------------------------------5 Scotto's Italian Restaurant & Pizzeria F3 Brix Columns Vineyards ----------------------6 &The Green Leaf Grill F3

311

8

G R AY S O N

C

122

Salem Blacksburg

Galax

B

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Christiansburg

PULASKI

Wytheville WYTHE

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42

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38

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58

Big Stone Gap SCOT T

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BLAND

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2

40

220

57

Martinsville HENRY

41

PITTS VA N I

Dan

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13 Magnolia Vineyards Extreme Pizza F3 Smiley’s Ice Cream -------------------------------- F2 28 14 Locke Store Palladio Restaurant at Barboursville G3 Cracked Pillar Pub -------------------------------30 Fermenter 15F2Friendly Augustiner Hall and Garden F3 16 Cranberry's Grocer Cavalier Diner F3 White Oak Lavender Farm/Purple Wolf Vineyard -- F3 4 17 Aioli Mediterranean Virago Spirits H4 Regions 117 G1 Wild Wolf Brewing Company --------------------18F3Kathy's 2

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F

G

14 277

WA R R E N C

Harrisonburg 9 20

42

ALB

17

21

Waynesboro

EE

F LU VA N N A

501

130

Lynchburg

4

BUCKINGHAM

ST

Buckingham

26

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24

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460

Timberlake

60

45

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33 HL

Farmville

TOW

360 360

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47

15

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LUNENBURG 40

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Isle of Wight Portsmouth Franklin

Newport News Norfolk Virginia Beach

Suffolk

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258

F3 17 F3 21 G1 14 G1 31

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YO R K

64

sR

ISLE OF WIGHT 10

ON

NORTHAMPTON

GLOUCESTER

Chesapeake 165

168

CHESAPEAKE

H

19 Bluestone Vineyard G2 Aioli Mediterranean Tapas -----------------------20 Brix & Columns Vineyards G1 21 --------------------------Barren Ridge Vineyards F2 Ridge Vineyards Barren 22 Rockbridge Vineyard F3 TheF3Wine Mill ------------------------------------23 Dayton Tavern 24 El Paso Mexican Grille F3 Locke Store --------------------------------

Chesapeake Bay

ER

MIDDLESEX

5

58 35

ST

ACCOMACK

M AT H E W S

460

40

CA

198

JAMES CITY

DINWIDDIE 46

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Lancaster

14

30

NEW KENT

HENRICO

95

Dinwiddie

N

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F2 F2 F3 F3 F2 F2

13

200

17

Mechanicsville

Chester Petersburg

AY

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NORTHUMBERLAND 3 LA

M

CHESTERFIELD

153

John H Kerr Res

58

3

360

288

Powhatan

49

H A L I FA X

N

202

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KI KI

Glen Allen Tuckahoe 11

360 NOT

1

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40

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AMELIA

VIRGINIA

501

29

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6

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YLIA

TOX

s Riv

15

60 HER

GO

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17

301 R

Jame

3 2 E CAROLIN

95

LOUISA

VE

151

208

G3

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8

NO

F3

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Fredericksburg

S P OT S Y LVA N I A

HA

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KING GEORGE

3

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20

29

2

17

522

231

2

S TA F F O R D

CULPEPER

7

6

Culpeper

Charlottesville

15

Buena Vista

NE

Alexandria Dale City

234 PRINCE WILLIAM

28

15

20

EMA

123

Warrenton

211

ND

Staunton 18

340

GR

7

Manassas

229

LA

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29

4

267

Reston FA I R FA X Centreville Arlington 1

66

13

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81

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340

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15

9

Leesburg

31

12

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J

1

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522

55

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5

J

25 Ciro's Italian Eatery 26 Corgans' Publick House 27 Tours Mt Crawford Creamery Cork & Keg --------------------------------28 Smiley's Ice Cream Palladio 29 Restaurant at Barboursville ----------Yelping Dog Wine

Murphy Beverage Co-------------------------

Virago Spirits ---------------------------------------

www.DineWineAndStein.com

F2

G1 6 F2

F2 1 G2 F2

G3 F3 8 H4 11

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Beverage Guide

Shenandoah Joe Coffee Roasters & Espresso Bar is dedicated to the craft of roasting coffee by hand in their 25 lb “San Franciscan” batch roaster. Shenandoah Joe uses only the finest Arabica coffee from all over the world. Shenandoah Joe serves Charlottesville with three locations and now with their new location in Harrisonburg.

ShenandoahJoe.com | FaceBook.com/ShenJoe | FaceBook.com/CornerJoe

F2 Nutts About Coffee: Find Out How Nutts We Are About Coffee! Serving Snowing in Space Coffee on Draft (cold brew on nitrogen), traditional espresso drinks served hot or cold, coffee to go in cans, kombucha bottles, fresh baked goods & much more! Come see our movie memorabilia, signed autographs, read a comic book, play retro video games and of course enjoy a delicious beverage prepared by our “NUTTS” brew-istas! Part of the Village of the Valley Family of businesses across from Massanutten Resort in Elkton, Virginia. Veteran owned and operated.

NuttsAboutCoffee.us | 540-405-3077 11702 Spotswood Trail, Suite 3 Elkton, VA 22827

F2

Bluestone Vineyard is family owned and operated, and committed to crafting small-batch wines. The beautiful new event building, “The meeting House” is available for weddings, receptions, reunions, and much more.

BluestoneVineyard.com | 540-828-0099 4828 Spring Creek Road Bridgewater, VA 22812

F2 Surrounded by mountain views in every direction, we are the perfect location to enjoy a glass of award-winning wine from any one of our patios and covered porch. Our all-season venue is ideal for hosting you and your guests for any memorable event from your wedding ceremonies and receptions to rehearsal dinners or corporate events. Brix & Columns Vineyards is conveniently located near Massanutten, Harrisonburg, and Skyline Drive. Open 7 days a week, stop by to enjoy our great wines and great views.

BrixAndColumns.com | 540-810-0566 1501 Dave Berry Road, McGaheysville, VA 22840

F2

Smiley’s Ice Cream is where farm-fresh milk and cream, from Mt. Crawford Creamery, are turned into premium homemade ice cream. We pride our business on using local, fresh, and highest quality ingredients to make the best tasting, smoothest, ice cream possible. Our daily menu features 12 ice cream flavors and 4 sorbet flavors. We sell by the scoop, in bulk, as well as sundaes, milkshakes, splits, and floats.

SmileysIceCream.com | 540-271-2805 797 Old Bridgewater Road, Mt. Crawford, VA 22841

F2

Historic hometown hospitality never tasted so good. Located on Bridgewater’s main street in the famous Bridgewater Barbee House, The Cracked Pillar offers a fantastic menu of delectable pub food including their renowned “War Hammer Ruben Sandwich”. Combined with over 20 rotating taps, live music, and lots of Virginia wine, The Cracked Pillar is sure to be your pub of choice! Monday-Wednesday: 11am-10pm; Thursday-Sunday: 11am-12am.

TheCrackedPillar.com | 540-237-4563 403 North Main Street, Bridgewater VA 22812

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Food

Beverage Guide

Tucked away in the countryside mountainscape of the Shenandoah Valley, White Oak Lavender Farm & The Purple WOLF Vineyard is the perfect place to relax and enjoy family fun, a romantic getaway, or just a unique experience with a little something for everyone to enjoy. We are a family owned farm, wine tasting room, and lavender gift shop offering daily tours featuring our Discovery Area and farm animal family, Wine Tastings, and more! Open seven days a week.

WhiteOakLavender.com | 540-421-6345 2644 Cross Keys Road, Harrisonburg VA 22801

F2

Founded in the heart of the Shenandoah Valley, Greens & Grains loves using what we have around us to make our restaurant great! We source our bread, milk, eggs, and more - FRESH from local farms. Try our monthly HOUSE produced specials. Come taste the difference fresh makes at Greens & Grains Café.

GreensAndGrainsVa.com | 540-433-1702 865 Port Republic Road, Harrisonburg, VA 22801

F2 “Wild Wolf Brewing Company,” an award-winning brewery, now has two locations. Wild Wolf Nellysford is a made from scratch restaurant featuring house smoked meats, utilizing many local ingredients, with glutenfree options. Enjoy the beautiful mountain view’s, koi pond with waterfalls, delightful biergarten under 75-yearold elms, corn-hole, climate-controlled pavilion and big screen TVs. Wild Wolf CVille also features made from scratch food with many GF options, as well as 12 taps, southern inspired cuisine, unique exclusive beers from the on-site nano-brewery, spacious restaurant, five 70” TVs and a dog and family friendly outdoor biergarten.

2461 Rockfish Valley Highway Nellysford, VA 22958

313 2nd Street SE Charlottesville Va. 22902

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Located on the Higgs family’s former apple orchard, Barren Ridge Vineyards is now home to Augusta County’s premier winery. John and Shelby Higgs converted the 1890’s barn into a state-of-the-art winery, and offers 14 different varietals of wine, many of them award winning.

Open seven days a week.

BarrenRidgeVineyardsVA.com | 540-248-3300 984 Barren Ridge Road, Fisherville, VA 22939

F3 Aioli Mediterranean Tapas has been receiving consistently outstanding reviews since renowned European Chef, Said Rhafiri, opened the restaurant. The menu is a combination of inventive small plates, called Tapas, and an excellent selection of entrees, all artfully presented. The interior of the restaurant is tasteful and comfortable with a space in the back for private parties. Aioli is open for dinner Tuesday - Saturday. The Bella Inn, located on the second floor of Aioli offers two suites for overnight guest or extended stay. Both suites are large and fully equipped.

AioliStaunton.com | 540-885-1414 29 N. Augusta Street, Staunton, VA 24401

F3

Best wines, best price – without the pretentiousness. Enjoy the newest wine experience at the Wine Mill in Winchester. Free daily tastings with the best wines sourced at every price point.

And one of the nicest event spaces for your next tasting, event, or private gathering. Like us on Facebook and stay up to date on latest tastings, special events, and much more!

WineMillWinchester.com | 540-450-5881 135 Featherbed Lane, Winchester, VA 22601

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Food

Beverage Guide

The Murphy Beverage Company is the Northern Shenandoah Valley’s original craft beer and wine store. Offering a huge selection of craft beer, Virginia products, and boutique wines, Murphys’ gives you all the wine, the lowest prices and none of the attitude, Since 1997. Ask about their Platinum Wine Club!

Join for just 3 months (It’s a GREAT gift) or a full year, $30.00 or $60.00 a month, you choose! Murphy’s will open at 6am on Plaid Friday, 11/29 with 25% off from 6am-7am. Sommelier, Cicerone And WSET Level II on staff. Call for details, 540-723-9719. Open 7 days a week and online at murphybeverage.com.

MurphyBeverage.com | 540-723-9719 167 N. Loudoun Street, Winchester, VA 22601

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The Locke Store Nestled in the historic town of Millwood, Locke “Modern Country” Store is your onestop shop for great quality groceries, fine wine, craft beer, and seasonal deli and bakery offerings. We source from local farms and wineries whenever possible to showcase the best stock our region has to offer, as well as a carefully curated selection of wines and fine products from around the globe. With to-go options and pick-up catering, Locke Store is happy to help, whatever your needs may be! Stop by any weekend for our complimentary wine tasting and enjoy a house made lunch with the view of small-town life passing by.

LockeStore.com | 540-837-1275 2049 Millwood Road, Millwood, VA 22646

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Cork & Keg Tours creates a unique “daycation” for guests 21 and older in Loudoun County wine country and along the LoCo Ale Trail. Your luxurious journey in their decked-out Mercedes Sprinter is personalized from start to finish, and enhanced with full concierge services throughout the day. Tours are set within clusters and designed to maximize your time at each venue. Their knowledge about and relationships with the wineries, breweries, cideries and distilleries create exclusive experiences like no other. Find out more and book your tour today at corkandkegtours.com to Taste the Memories!

CorkandKegTours.com | 877-267-5534

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This restaurant’s name is no accident, given Andrea Palladio’s influence on the Jeffersonian mansion here, and the presence of his masterpieces throughout the Veneto, home to Gianni and Silvanna Zonin, founders of this vineyard estate. Northern Italian in inspiration, yet creatively indebted to the most seasonal and local resources of the earth and sea, Palladio offers the handsomest gastronomic redemption there can be of the promise only the finest food and wine can extend – recalling one, recurrently, to the beauty of this world.

BarboursvilleWine.net | 540-832-7848 17655 Winery Road, Barboursville, VA 22923

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Located in Richmond’s up and coming Scott’s Addition, Virago Spirits is a craft distillery specializing in classically inspired and creatively interpreted rums, gins, brandies, and herbal liqueurs. Virago operates one of few Charentais-style alembic stills in the United States, and when combined with a time-honored, traditional production technique and slow distilling process Virago produces some of the most excellent spirits in Virginia. Our products are currently available at select ABC stores, through Special Order at VA ABC and at our distillery store. Visit our website for seasonal tasting hours. www.viragospirits.com.

ViragoSpirits.com | 804-355-8746 11727 Rhoadmiller Street, Richmond, Virginia 23220

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Colonial Williamsburg Holiday

by Team DW&S Sometimes you just need a break from the season and a relaxing day of holiday cheer. Imagine a day of strolling the streets of Colonial Williamsburg as you enjoy warm gingerbread, hot cider, and historic Christmas decorations. Team DW&S has a few tips for enjoying the day.

D

id you know that you can walk around Colonial Williamsburg at no charge? The threehundred- acre interactive living history museum includes roads and paths that are all walkable. Browse all the paths, many gardens, and enjoy the holiday decorations at your leisure.

Or purchase a Colonial Williamsburg Pass. The pass allows you to fully become part of the story. You can visit the inside of homes, workshops and even the Royal Palace. Purchase your pass at the official Colonial Williamsburg Regional Visitor’s Center.

Park at the center, purchase the pass and ride a heated shuttle to the living museum site. To fully enjoy your day, this is a top DW&S tip. The center is open, daily 8:45-5PM, and is located at 101-A Visitor Center Drive, Williamsburg, Virginia.

At the regional visitor’s center, you can purchase tickets or redeem online tickets. You can also learn about daily events and special holiday events. If you are looking for a Williamsburg gift, you will want to visit the gift

shop. During our visit, we first went to the visitor’s center and used the shuttle to get to the historic district.

We ensured our return in time to shop at the end of the day.

Gifts that we found, both in the Colonial Williamsburg Regional Visitors Center and within the historic site. Gifts we found include books, recipe collections, candles, soaps, pewter pieces including jewelry, and favorite wool stockings and hats.

Once you enter the historic area of Colonial Williamsburg, you will surely notice the holiday decorations.

Millions of people visit each holiday season, just to see the decorations.

Doors and railings within the site are adorned with fresh fruits, dried flowers, nuts, and oyster shells. The streets flow with holiday cheer, but did you know that the custom does not necessarily date to the days of Colonial Williamsburg? Historians believe that Williamsburg would have been decorated in simple greenery. The tradition of decorating with natural adornments that are

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used today actually dates to the 1920s. Colonial Williamsburg first started decorating with natural resources in the 1930s. To us, it does not matter—we love the decorations.

If you want to replicate the decorations at home, you will find several books in shops in and near the site.

A Colonial Lunch One of our favorite stops was at King’s Arms Tavern. Visitors do not need a Colonial Williamsburg Pass to visit this famous tavern. Still, lunch at this spot adds to any day. King’s Arms Tavern is located in the heart of the historic district at 416 East Duke of Gloucester Street and is open Thursday through Monday, 11:30AM2:30PM for lunch. We suggest arriving early.

The King’s Arms Tavern was initially opened by Jane Vobe in 1772.

Today’s tavern is an authentic reproduction and serves 18th-century recipes with a modern twist.

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Continued from page 43

nial hot chocolate was blended with nutmeg, hot chilies, and cinnamon. The hot drink was mixed with full-fat milk for a more vibrant, intense, and creamy experience. The Colonial version was delicious, and we urge you to give it a try. If you like it, you can find it for sale in several shops within site. For those that love unique chocolate, this makes the perfect stocking stuffer.

Here is a list of Team DW&S favorites from the lunch menu: Peanut Soupe: This is a Southern favorite and is garnished with Virginia peanuts.

Norfolk Pottage Pye: Tender chicken and vegetables in a creamy stew, baked under a flaky pastry.

Southern Pecan Pie: A Southern favorite, topped with Bourbon laced whipped cream.

Have a Beer

Raleigh Tavern Bakery

If craft beer is a favorite, you may want to include a stop by Josiah Chowning’s Tavern while in the historic district. The tavern is in a 1766 reconstructed tavern and also has a Southern menu of pub fare. Our favorite was a Shepherd’s Pye with a craft beer or some Tavern Ale Potato & Cheddar Soup.

We have to admit that we ate and drank our way through the colonial site. We walked the streets while enjoying a hot chocolate and an old-fashioned peppermint stick. The legendary Peanut Soup did not disappoint. We warmed up our afternoon with some hot cider and gingerbread while purchasing cookies to give as gifts. And then we settled into Chowning’s Tavern for some soup and a beer before heading back to the visitor’s center. n

Stop by the Raleigh Tavern Bakery, also on Duke of Gloucester Street, and purchase a steaming hot cup of cider.

During the holiday season, the bakery also adds fresh-baked pies to their menu. Or pick up a gingerbread cookie to eat while strolling along. The bakery is open daily during the holiday season from 9AM-6PM. One of our favorite memories of the day was enjoying a hot cider, gingerbread, and holiday decorations along Duke of Gloucester Street.

Historic Hot Chocolate Historians at Colonial Williamsburg strive to ensure that the living museum depicts an accurate glimpse into period life. That includes the hot chocolate served and enjoyed during the holiday season. Colonial hot chocolate was not sweet; so, the chocolate served today is not. Colo-

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This was a day full of holiday cheer for history and food lovers.

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IN THE NEWS:

We source the best green coffee. We roast to bring out the best qualities.

We train to prepare the best coffee and espresso beverages.

SHENANDOAH JOE

Your Coffee Break

A Quick Cup of the Latest News…

Introducing Table Side ordering, right from your phone! We have found this new QR technology at locations on RT 151 in Nelson, Richmond and at ChefScape in NoVA. This technology from Bbot allows guests to view the menu, place an order, pay and enjoy table delivery. Look for the “Order Here” signs on tables across Virginia.

HARRISONBURG location now open!

64 South Mason

Charlottesville, Virginia 945 Preston Avenue 2214 Ivy Road - Townside Shopping Center UVA Corner - behind Corner Grocery

434.295.4563 • SHENANDOAHJOE.COM

Looking for a unique ride in Richmond? Check out the FaceBook page @rvatuktuk. At press time for this edition, visitors could go from Hardywood to Scott’s Addition to Devil’s Triangle and over to Robinson Street. Keep an eye on this unique addition to RVA! City Tap Loudoun opened in November with a wide food menu of Virginia favorites. Pair with a local beer, cider or wine from their large list for the perfect lunch or dinner.

This is the place to take a date or a group of friends. Find City Tap Loudoun at 20376 Exchange Street in Ashburn, VA. Orange Dot Baking Company expands across Virginia!

The company bakes delicious gluten free English Muffins and Biscuits in 10 different flavors that are power-packed with protein, have great organic ingredients, and have an unbelievably satisfying texture--all without xanthan gum.

The bread can now be found in many independent stores like Rebecca’s Natural Food Store in Charlottesville and Elwood Thompson’s in Richmond and also in Whole Foods in Cville, Richmond and Washington DC.

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Sponsors List: Aioli Mediterranean Tapas............ 37 Barboursville Vineyards.................. 2 Barren Ridge Vineyard................... 11 Bluestone Vineyard........................... 5 Brix & Columns Vineyards............ 37 The Butcher Station.......................... 9 Cracked Pillar Pub......................... 46 CrossKeys Vineyards.......................26 Green and Grains Cafe................... 25 Green Leaf Grill.............................. 34 Hotel Madison................................... 3 Narmada Winery/Granite Heights Winery/Magnolia Vineyards......... 31 Massanutten Resort........................21 Palladio Restaurant......................... 2 The freshest spices and organic teas, Rancho Gordo beans, local products, award-winning olive oils, cooking classes and professional knife-sharpening every month.

Sarek................................................. 44 Shenandoah Joe’s ............................ 45 Smiley’s Ice Cream......................... 34 Spice Diva........................................ 46 Virago Spirits................................... 19 Virginia Fly Fishing........................ 47 Virginia Wine Expo......................... 19 White Oak Lavender Farm & The Purple WOLF Vineyard.......... 27 Wild Wolf Brewing Co.................. 48 Wine Mill.......................................... 27

410 West Main Street Charlottesville, VA 22903 www.thespicediva.com 434-218-DIVA (3482) Rammelkamp Foto

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Find DW&S at over 450 of the finest wineries, breweries, cideries, distilleries and dining establishments.

Extensive Free & Paid Technique Classes • Fly Tyer’s Row Wine & Micro-Brewery Beer Tastings • Specialty Food Section Extensive Women’s and Children’s Classes Available 2 02 0 S P O N S O R S