42+ Magazine Winter 2023

TO SWEATER WEATHER Cheers

Q&A with an influencer

GENE AND HEATHER SIGEL own and operate Red Eagle Distillery and the Black Door Tavern in Geneva on the same 140-acre land as their South River Vineyard winery.

Visitors can stroll among the three properties and sample bourbon, wine, and other spirits while enjoying great food and cocktails. Red Eagle Distillery sells all its spirits only at the distillery. Gene talked with 42+ about his love for both the wine and spirits industries.

What brought you to Ohio’s Grand River Valley?

I grew up in Illinois and moved to the Grand River Valley in April 1994, as a newly hired vineyard manager at Debonné Vineyards. It’s a job I still hold after 29 years, and my full-time occupation is as a wine farmer and vineyard manager. I manage 160 acres of wine grapes for Debonné and two satellite wineries in the Valley, along with my own 140-acre farm, South River Vineyard.

After years of operating South River Vineyard, what led you to want to open a distillery on the same property?

My wife saw small distilleries opening on her travels with the kids and told me it would be a good use for the barn in 2010. We were one of the first 275 licensed micro distillers in the United States in 2011.

I hope your 2022 was wonderful and your 2023 is off to a great start. Here at OHLQ, we are planning some special opportunities for consumers including Ohio exclusives, bottle lotteries, and more. Be sure to follow us on social media and sign up for our emails to stay in the loop.

In this winter edition of 42+, we share some warm cocktail recipes that are sure to fire up your senses. Partaking in dry January? Learn more about a new trend in bars specializing in zero-proof cocktails. You will meet the founder of Porco Lounge & Tiki Room, which offers a wide variety of zeroproof cocktails.

We also feature the Black Door Tavern, a speakeasy-feel bar with a chef-driven menu. It’s run by Red Eagle Distillery that’s known for its vodka. We will also introduce you to Bruichladdich, a hardto-find Scotch now available in Ohio. It was a historic distillery that’s been refurbished and reopened and is now focused on sustainability.

Meet our recent Golden Barrel winner, too, and don’t miss your chance to join us on a barrel selection. That barrel is hidden somewhere within these pages.

— Jim Canepa, Superintendent Ohio Department of Commerce, Division of Liquor

How has your experience as a vintner helped you develop the spirits that Red Eagle distills? Wineries often lack authenticity by not growing their own grapes. We set out at Red Eagle Distillery to make spirits that include ingredients growing in our farm area.

What’s Red Eagle Distillery’s most popular spirit?

Bourbon is our best seller – it’s what we are most proud of.

You make a unique spirit, Red Maple, which is distilled maple syrup. Is it technically a rum?

The Alcohol and Tobacco Tax and Trade Bureau classifies a rum as a product made only from cane sugar or sorghum. Red Maple is a barrel-aged rum, in theory, but since maple syrup as a sugar source is “not allowed,” we label it as a distilled spirit specialty.

A BARREL OF FUN

THIS TIME

SIP A TRENDY COCKTAIL — BUT HOLD THE ALCOHOL 12 Zero-proof options are trending nationally.

SEED TO SIP 17 Harvest is a moment of truth for Ohio farmers.

BACK TO ITS BEGINNINGS 21

Black Door Tavern opens in former speakeasy spot.

A TASTE OF SCOTLAND 25

Bruichladdich Distillery creates palate-pleasing Scotch varieties.

ST.

PATRICKS’ DAY 30

What to eat and drink.

GOLDEN BARREL EXPERIENCE 32

Copyright 2023 by the Ohio Department of Commerce, Division of Liquor Control. No part of this publication may be reproduced by any means without permission of the Ohio Department of Commerce, Division of Liquor Control. All rights reserved. The Ohio Department of Commerce, Division of Liquor Control, and the publisher are not responsible for errors or omissions. All information is subject to change.

BRANDY THAT’S THE SPIRIT:

BY MICHAEL PRAMIK

Brandy is an inviting wintertime spirit, whether it’s employed in warm, spiked cider, a Hot Toddy, or even a classic, refreshing Sidecar.

While it’s produced in much the same way as bourbon, there’s a bit of mystery to brandy. In its essence, it’s a distilled spirit made from wine — usually grape wine, but also that of a wide variety of fruits.

Most Ohio brandies are made from apples, but other fruits often are chosen. West End Distillery in Athens has made elderberry brandy, Cincinnati’s Karrikin Spirits produces apricot brandy, and Tom’s Foolery in Northeast Ohio makes a peach and pear brandy, in addition to its betterknown applejack.

Apples are the fruit of choice for Central Ohio’s Watershed Distillery. Founder Greg Lehman said the inspiration to produce Watershed Apple Brandy came from apples his family had while he was growing up in Central Ohio.

“When you have a distillery, you look around and see what you grow, what’s produced here, and find something exciting we can do,” he said. “Apples are associated with Ohio.”

Watershed contracts with a business that supplies cider made from a variety of local apples. It distills some of the cider in a pot still and some in a column still. Each still produces distillate with unique flavor characteristics and, Lehman says, gives its apple brandy a tart, green apple nose, and a sweet, ripe finish.

In the tiny, Geauga County village of Burton, Tom’s Foolery distillery owner

Tom Herbruck has been making applejack — another name for apple brandy — since he established the business in 2008. It’s a boozy spirit, not sweet, and not too apple-forward, even though it’s made only with apples and water. No neutral-grain spirits are added.

“Apple brandy doesn’t taste a lot like apples, like cognac doesn’t taste like grapes,” Herbruck said. “And matter of fact, if it did it would be a bad thing.”

In Athens, West End makes a variety of brandies from grapes, apples, elderberries, and pawpaws. The business opened in 2011 as Dancing Tree Distillery when it was based in Meigs County. Over the years, it has changed names, but has stuck to its roots as a distiller making products from “near-at-hand grains, fruits, herbs, and roots imparting flavors and styles uniquely Appalachian.”

Owner Kelly Sauber says because West End makes a lot of wine, it has had the opportunity to experiment with various brandies. In addition to using whole fruits to produce wine, it also uses fruit pomace from other wineries to produce spirits, such as grappa.

“The fruit brandies such as pawpaw, elderberry, apple, and Cab Franc, are made from the first pressing of the original fruit,” Sauber said.

Regardless of how they are distilled, brandies can be enjoyed neat or on the rocks, or used in traditional brandy cocktails. Try them in a Sidecar, mixed with Cointreau and lemon juice (and a sugared rim), or substitute them for bourbon in a traditional Old Fashioned.

JACK’S ROSE

LITTLE JOHN

Winter WARM UP THIS

Heat up your winter with spicy and hot cocktails. Get more ideas on OHLQ.com.

BUCKEYE HOT CHOCOLATE

6 oz. whiskey

6 oz. peanut butter whiskey 72 oz. hot water

12 packets of hot chocolate mix

Whipped cream

PERFECT FOR A Party!

Combine hot chocolate mix, hot water, whiskey, and peanut butter whiskey and stir until ingredients are mixed well. Top with whipped cream. Makes 12–18 servings.

HOT BUTTERBEER

1 1/2 oz. dark rum

1/2 oz. butterscotch schnapps

1 cup milk

4 oz. cream soda

1/2 stick butter

1/2 cup brown sugar

Whipped cream

Melt the butter. Heat milk and butter on low to medium heat in a small pot until just beginning to steam. Add brown sugar and stir until dissolved. (Don’t allow the mixture to simmer; make sure it stays below 160 degrees.) Remove from stove and allow to cool slightly. Combine dark rum and butterscotch schnapps in a mug. Add warm mixture and top with cream soda. Top with whipped cream.

BRANDY APPLE NOG

1 1/2 oz. apple brandy

2 oz. apple cider (dry cider if available)

1/2 oz. rich simple syrup

2 dash pimento bitters

1 whole egg

Grated nutmeg

Add the apple brandy, apple cider, simple syrup, bitters, and egg to a cocktail shaker without ice and dry shake for 30 seconds to emulsify. Add ice for the wet shake, and shake until well chilled. Strain into a chilled glass. Garnish with freshly grated nutmeg.

TEQUILA ESCABECHE BLOODY MARIA

2 oz. tequila (blanco or reposado)

4 oz. tomato juice

1/2 oz. white vinegar

1/2 oz. lemon juice, freshly squeezed

1/4 oz. agave syrup

4 dashes Worcestershire sauce

2 dashes red chili hot sauce

2 dashes habanero hot sauce

1 pinch celery salt

1 pinch ground black pepper

Lime wedge

Pickled cucumber spear

Pickled sweet pepper slices

Pickled jalapeño pepper slices

Queso fresco

Combine the first 10 ingredients with ice in shaker. Pour mixture between two shakers slowly to combine/chill. Strain into glass with ice. Garnish with escabeche (pickled peppers and vegetables), lime wedge, and queso fresco.

WHISKEY CHAI TODDY

1 1/2 oz. whiskey

6 oz. chai tea (hot)

Star anise

Cinnamon sticks

Make a serving of hot chai tea. Temper your glass with hot water then discard the water. Pour whiskey into glass and mix in chai. Garnish with star anise or cinnamon sticks.

GOLDEN TURMERIC LATTE

2 1/2 cups almond milk

2 in. fresh turmeric root

1 in. sliced ginger root

1 pinch black pepper

1 Tbsp. honey

1 tsp. coconut oil

Dried rose petals

Powdered cinnamon

Combine almond milk, turmeric, ginger, black pepper, honey, and coconut oil in a pan. Bring to a simmer, reduce heat, and simmer for 5 minutes. Milk temperature should not exceed 160 degrees. Strain into mug. Garnish with dried rose petals or powdered cinnamon.

PECAN PIE SODA

1 oz. pecan syrup

7 oz. cream soda or sparkling water

1 whole candied pecan Mint sprig

Add pecan syrup to a tall glass with ice. Top with cream soda or sparkling water and give the mixture a gentle stir so as not to disrupt the bubbles while you combine the ingredients. Garnish with a candied pecan on the rim of your glass and a mint sprig.

THEY’RE Mocktails!

CORDIAL CINNAMON TOAST HORCHATA

2 oz. cinnamon cordial 4 oz. horchata Ground cinnamon Cinnamon stick

Add cinnamon cordial and horchata to a shaker with ice. Shake until chilled then strain into glass with ice. Garnish with ground cinnamon or cinnamon stick.

RUM HOLIDAY PUNCH

1 1/2 oz. light rum (optional)

1/2 oz. cranberry juice

1/4 oz. tart cherry juice

1/2 oz. rich simple syrup

1 dash allspice

1 dash grated fresh ginger

1 dash nutmeg, freshly grated

2 oz. ginger ale

Ground ginger Rosemary Orange, sliced Cranberries

Add light rum, cranberry juice, rich simple syrup, and the spices to shaker with ice. Shake until well chilled. Strain into tall glass over fresh ice. Top with ginger ale and gently stir to not disrupt the bubbles. Garnish with rosemary, an orange slice, and/or skewered cranberries.

Sip a trendy

COCKTAIL BUT HOLD THE ALCOHOL

Zero-proof options are trending nationally.

BY MATTHEW BIDDLE

At Porco Lounge & Tiki Room, a popular bar in Cleveland, patrons can enjoy a colorful Pink Flamingo, try the brillant green Shining Wizard, or chill out with a tropical frozen Painkiller. Almost all of the drinks are adorned with cocktail umbrellas, whimisical swizzle sticks, and sometimes even flamingo straws.

What could be missing is the alcohol. Nearly every drink on the menu can be made without alcohol. Across the country, “zeroproof cocktails” are popping up on more drink menus, as bars try to reach individuals who abstain from alcohol. Maybe they are the designated driver, expecting a baby, participating in Dry January,

living a sober lifestyle, or simply not in the mood — whatever the reason, they’d like to unwind with a mocktail made from highquality ingredients, and sober bars and traditional establishments alike are happy to provide one.

Whole Foods named “buzz-less spirits” one of last year’s top food trends, and today low- and no-alcohol products are a $3.3 billion market, according to NielsenIQ.

“At its core, hospitality is about the person on the other side of the bar and their experience,” said Stefan Was, owner of Porco Lounge, which has offered nonalcoholic options alongside its signature Polynesian cocktails since it opened in 2013.

“If we focus on the guest experience, we can have a little more fun with it and shift our attention away from the spirits.”

At Porco Lounge, the menu is deliberately vague when it comes to nonalcoholic options in an effort to encourage patrons to strike up a conversation with their bartender, who can create a bespoke mocktail that’s tailored to their specific tastes. Now, according to Was, these mixologists have more options behind the bar than ever, as brands rush in with alternatives that mimic the flavors of whiskey or rum — or create botanically infused, nonalcoholic spirits that are in a category all their own.

“The creativity is endless, when it comes to flavors,” Was said. “What I’m happy about is that the cocktail game is being elevated across the board.”

Porco Lounge’s most popular nonalcoholic drink is a take on the classic Painkiller cocktail, with fresh-squeezed orange and pineapple juices and house-made coconut cream. The alcoholic version contains rum, but with fresh ingredients and the party swirling around them, many patrons can’t tell the difference — and that’s the whole point.

“It’s that mindset of inclusion,” said Was, who personally lives a sober lifestyle. “We have our tiki mugs, and it doesn’t matter what’s in this glass. That’s the culture we want to instill. We want you to be able to have a good time here.”

PORCO LOUNGE & TIKI

ROOM: EDSEL LITTLE

Enjoy the fun atmosphere at Porco Lounge & Tiki Room.

Zero-proof cocktails can make celebrations accessible to everyone in your group.

What’s in Ohio

AMERICAN WHISKEY

BARDSTOWN BOURBON CHATEAU

DE LABAUDE COLLABORATION | 750 mL

BARDSTOWN BOURBON FOUNDERS KBS COLLABORATION | 750 mL

BARDSTOWN BOURBON PLANTATION RUM

COLLABORATION | 750 mL

BARDSTOWN BOURBON WV GREAT BARREL COLLABORATION | 750 mL

BEAR FIGHT SINGLE MALT WHISKEY | 750 mL

BENCHMARK BONDED LTO | 750 mL

BENCHMARK FULL PROOF LTO | 750 mL

BENCHMARK SINGLE BARREL LTO | 750 mL

BENCHMARK SMALL BATCH LTO | 750 mL

BENCHMARK TOP FLOOR LTO | 750 mL

BLACK BUFFALO PEACH WHISKEY | 750 mL

BOURBON BARREL AGED

MOONSHINE | 750 mL

BRAIN BREW DEXTER SMALL BATCH SINGLE MALT | 750 mL

BUZZARD’S ROOST PRIVATE

SINGLE BARREL BOURBON | 750 mL

BUZZARD’S ROOST PRIVATE

SINGLE BARREL RYE | 750 mL

CALUMET FARM 10 YEAR OLD

BOURBON | 750 mL

CASTLE & KEY RESTORATION RYE WHISKEY | 750 mL

CASTLE & KEY SMALL BATCH BOURBON | 750 mL

CHATTANOOGA WHISKEY LTO | 750 mL

CHICKEN COCK CHANTICLEER COGNAC

FINISH BOURBON LTO | 750 mL

CHICKEN COCK ISLAND ROOSTER RUM BARREL RYE LTO | 750 mL

CLYDE MAYS SPECIAL RESERVE BOURBON | 750 mL

COALITION KENTUCKY STRAIGHT RYE WHISKEY BARREL | 750 mL

COALITION KENTUCKY STRAIGHT RYE WHISKEY PAUILLAC | 750 mL

COALITION KENTUCKY STRAIGHT RYE WHISKEY SAUTERNES | 750 mL

COALITION STRAIGHT RYE WHISKEY MARGAUX BARRIQUES | 750 mL

DAVIESS COUNTY KSBW LIGHTLY TOASTED

FINISH | 750 mL

EVERWILD SEEKERS WHEATED

BOURBON | 750 mL

HARD TRUTH INDIANA

RYE WHISKEY | 750 mL

HARD TRUTH SWEET MASH RYE | 750 mL

HAYNER HOTEL VERSAILLES BOURBON | 50 mL

HAYNER HOTEL VERSAILLES BOURBON | 750 mL

HAYNER ORIGINAL 6 YEAR RYE | 1 L

HIGH BANK DISTILLERY PREMIUM

WHISKEY SAMPLE PACK | 600 mL

HIGH BANK WHISKEY WAR DOUBLE DOUBLE OAKED | 750 mL

JACK DANIELS AMERICAN SINGLE MALT | 700 mL

KENTUCKY OWL JAPANESE BLEND | 750 mL

KENTUCKY OWL MARDI GRAS BAYOU RUM CASK | 750 mL

KNOB CREEK 18 YEAR LTO | 750 mL

LEADSLINGERS 10 YEAR BOURBON LTO | 750 mL

LOWERTOWN BLACK | 750 mL

MAKER’S MARK WOOD FINISHING SERIES BRT-01 LTO | 750 mL

MAKER’S MARK WOOD FINISHING SERIES BRT-02 LTO | 750 mL

THE MANHATTAN PROJECT | 750 mL

MONK’S ROAD WHEATED BOURBON | 750 mL

NASHVILLE BARREL COMPANY CASK PROOF BOURBON LTO | 750 mL

NASHVILLE BARREL COMPANY CASK PROOF RYE LTO | 750 mL

NELSON BROTHERS CLASSIC BOURBON | 750 mL

NELSON BROTHERS RESERVE BOURBON | 750 mL

NULU RESERVE BOURBON | 750 mL

NULU TOASTED SMALL BATCH BOURBON | 750 mL

OAK & EDAN SPIRE SELECT BY THE BARREL | 750 mL

OAK & EDEN SP SEL WHEAT – AMBURANA 90 PROOF | 750 mL

OAK & EDEN SPIRE SELECT BARREL | 750 mL

OHIO DISTILLERS GUILD COLLABORATION

BLEND 03 | 750 mL

OLD EZRA BROOKS 7 YEAR RYE LTO | 750 mL

OLD HICKORY HERMITAGE RESERVE

BARREL PROOF LTO | 750 mL

OLE SMOKY COOKIE DOUGH WHISKEY | 750 mL

OLE SMOKY PEPPERMINT MOONSHINE | 750 mL

PEERLESS DOUBLE OAK BOURBON LTO | 750 mL

PENELOPE ARCHITECT PRIVATE BARREL | 750 mL

PENELOPE TOASTED PRIVATE

BARREL | 750 mL

PENELOPE VALENCIA | 750 mL

PIGEON RIVER TENNESSEE SOUR MASH WHISKEY | 750 mL

PINHOOK TRUE SMALL BATCH – OHLQ SELECT | 750 mL

RATTLE & SNAP 4 YEAR TENNESSEE WHISKEY | 750 mL

REDWOOD EMPIRE ROCKET TOP RYE BOTTLED IN BOND LTO | 750 mL

REDWOOD EMPIRE GRIZZLY BEAST BOURBON BOTTLED IN BOND LTO | 750 mL

REMUS GATSBY RESERVE LIMITED EDITION LTO | 750 mL

RUDDELL’S MILL KENTUCKY STRAIGHT BOURBON | 750 mL

RUDDELL’S MILL KENTUCKY STRAIGHT RYE WHISKEY | 750 mL

SOUTHERN STAR PARAGON BIB WHEATED STRAIGHT BOURBON | 750 mL

SOUTHERN TIER PEANUT BUTTER CUP WHISKEY | 750 mL

ST. ELMO OLD FASHIONED | 750 mL

TEMPLETON RYE STOUT CASK FINISH | 750 mL

THREE CHORD AMPLIFY RYE | 750 mL

TIGER THICCC BLENDED WHISKEY LTO | 750 mL

TOWN BRANCH MAPLE BARREL STOUT | 750 mL

TOWPATH RED WINE BARREL BOURBON | 750 mL

TRAVERSE CITY WHISKEY BARREL PROOF WHEAT SINGLE BARREL OHLQ | 750 mL

TRAVERSE CITY WHISKEY CO. BARREL PROOF RYE 6 YEAR OLD SINGLE BARREL OHLQ | 750 mL

TRAVERSE CITY WHISKEY CO. LAKESIDE PEACH BOURBON WHISKEY | 750 mL

TUCK AND RED CHARLIES CASK 61 RESERVE | 1 L

VERY OLD BARTON 80 PROOF BOURBON | 1.75 L

WATERSHED BLACK WALNUT OLD FASHIONED RTD | 750 mL

WATERSHED RYE WHISKEY – BARREL STRENGTH | 750 mL

WHISTLEPIG BOSS HOG IV SIREN’S SONG | 750 mL

WIDOW JANE 10 YEAR BOURBON | 375 mL

WIDOW JANE 10 YEAR BOURBON ANNIVERSARY EDITION LTO | 750 mL

WIDOW JANE DECADENCE BOURBON | 750 mL

WIDOW JANE LUCKY 13 SMALL BATCH BOURBON | 750 mL

WIDOW JANE THE VAULTS 15 YEAR 2022 RELEASE | 750 mL

WILD TURKEY MASTER’S KEEP UNFORGOTTEN | 750 mL

WILDERNESS TRAIL SMALL BATCH RYE BOTTLE IN BOND | 750 mL

WOODINVILLE MOSCATEL | 750 mL

BRANDY

COURVOISIER XO ROYAL LTO | 700 mL

HENNESSY XO GIFT VAP | 750 mL

MILL STREET APPLE JACK | 375 mL

MILL STREET PEACH BRADY | 375 mL

PAUL MASSON VS 10 PACK | 500 mL

SCHLADERER KIRSCHWASSER

CANADIAN WHISKEY

18 YEAR CARIBBEAN CASK RYE WHISKEY | 750 mL

20 YEAR OLOROSO SHERRY FINISHED RYE WHISKEY | 750 mL CROWN ROYAL SALTED CARAMEL | 750 mL

CORDIAL

CHARTREUSE GREEN VEP LTO | 1 L CHARTREUSE YELLOW VEP LTO | 1 L COCKTAILS BY HEUBLEIN 1792 MANHATTAN | 375 mL COCKTAILS BY HEUBLEIN 1792 OLD FASHIONED | 375 mL COCKTAILS BY HEUBLEIN WHEATLEY DIRTY MARTINI | 375 mL

DAYTON BARREL CO. OLD RELIABLE | 750 mL TEMPUS FUGIT CREME DE BANANE | 750 mL

GIN

HAYNER GIN | 750 mL REDSKY BARREL AGED GIN | 750 mL

IRISH WHISKEY

HIGH & WICKED AENEAS COFFEY IRISH WHISKEY | 750 mL

HIGH & WICKED SAINTS & SHOLARS

19 YEAR IRISH WHISKEY | 750 mL THE IRISHMAN HARVEST | 750 mL

MERCANTILE IRISH WHISKEY COGNAC

CASK FINISH | 750 mL

MIDLETON VERY RARE SILENT DISTILLERY

CHAPTER 3 | 700 mL

TEELING 32 | 700 mL

TEELING BLACKPITTS | 750 mL

TEELING SINGLE POT STILL LTO | 750 mL WEST CORK BLACK CASK IRISH WHISKEY | 750 mL

RUM

BACARDI 8 RYE CASK FINISH | 750 mL

DON Q LIMON RUM | 1 L

FOURSQUARE 2010 BARBADOS RUM | 750 mL

HAVANA CLUB ANEJO CLASICO | 750 mL

KING & DANE FARMHOUSE RUM – HARVEST RESERVE | 750 mL

KING & DANE NAVY STRENGTH CARIBBEAN RUM | 750 mL

NASHVILLE BARREL COMPANY SINGLE BARREL RUM LTO | 750 mL

RHUM JM WHITE | 700 mL

TOWPATH HOLIDAY SPICED RUM | 750 mL Gin Charleston Fizz

SCOTCH

AO SUNTORY WORLD WHISKY LTO | 700 mL

ARDBEG HYPERNOVA LTO | 750 mL

BALVENIE FRENCH OAK

16 YEAR OLD LTO | 750 mL

CAMERONBRIDGE 26 YEAR OLD LTO | 750 mL

CLYNELISH 12 YEAR LTO | 750 mL

CRAIGELLACHIE 13 ARMAGNAC CASK FINISH | 750 mL

THE DALMORE 14 YEAR | 750 mL

THE DALMORE 21 YEAR | 750 mL

DEWARS 8 FRENCH SMOOTH LTO | 750 mL

GLENMORANGIE GRAND VINTAGE 1998 | 750 mL

GLENMORANGIE TALE OF THE FOREST LTO | 750 mL

HIBIKI 21 YEAR | 700 mL

JOHNNIE WALKER BLUE LABEL YEAR OF THE RABBIT LTO | 750 mL

MACALLAN HARMONY

COLLECTION 2 | 750 mL

MACALLAN SIR PETER BLAKE – AN EST A COMM A DISTIL | 750 mL

ORPHAN BARREL MUCKETY MUCK

26 YEAR OLD | 750 mL

SINGLETON OF GLEN ORD 15 YEAR OLD LTO | 750 mL

TALISKER 11 YEAR OLD LTO | 750 mL

TEQUILA

400 CONEJOS | 750 mL

AMAN TEQUILA ROSA BLANCO LTO | 750 mL

CAMARENA SILVER | 1.75 L

CINCORO GOLD TEQUILA LTO | 750 mL CLASE AZUL 25TH ANNIVERSARY | 1 L

CODIGO 1530 TEQUILA REPOSADO | 1 L

CODIGO 1530 TEQUILA REPOSADO

THE DERBY | 750 mL

CODIGO 1530 TEQUILA ROSA MUIRFIELD | 750 mL

CORAZON EXPRESIONES EAGLE

RARE 17 ANEJO LTO | 750 mL

CORAZON EXPRESIONES THOMAS

H HANDY SAZERAC ANEJO LTO | 750 mL

CORAZON SINGLE BARREL SELECT REPOSADO | 750 mL

CORRALEJO EXTRA ANEJO | 750 mL

CORRALEJO ANEJO | 750 mL

ESPOLON CRISTALINO | 750 mL

FLECHA AZUL ANEJO | 750 mL

FLECHA AZUL BLANCO TEQUILA | 750 mL

FLECHA AZUL CRISTALINO | 750 mL

FLECHA AZUL EXTRA ANEJO | 750 mL

FLECHA AZUL REPOSADO TEQUILA | 750 mL

GRAN CENTENARIO CRISTALINO | 750 mL

MAESTRO DOBEL REPOSADO | 750 mL

REBELLION TEQUILA ANEJO | 750 mL

REBELLION TEQUILA REPOSADO | 750 mL

SIETE LEGUAS SIETE DECADAS | 700 mL

VODKA

BLACK BUFFALO | 750 mL

CATHEAD VODKA | 750 mL

DEEP EDDY STRAIGHT VODKA | 1 L DIXIE CITRUS VODKA | 750 mL HAYNER VODKA | 750 mL

HEART OF STONE VODKA PEACH AND APRICOT | 750 mL

SACRED SPRING VODKA | 750 mL

Blackberry Mint Julep Margarita

THREE OLIVES TRIPLE ESPRESSO | 750 mL WEST BRANCH MALTS GUAVA VODKA | 750 mL

to

BY ANDY VANCE PHOTOGRAPHY COURTESY OF OHIO LIQUOR

SEED THE MOMENT OF TRUTH. Sip

Will Rogers said a lot of things in his prolific career as a columnist and witticist, but one of the most profound was his observation on the nature of the American farmer: “The farmer has to be an optimist, or he wouldn’t still be a farmer.”

Consider the nature of farming, for a moment. The farmer plants a seed in the spring (or in the fall, in the case of the winter wheat that provides so many whiskeys with their signature flavor), with no idea what the weather might hold over the course of the next four or five months, nor any idea what the market for that grain might look like. The product itself is a living organism that needs an ideal set of conditions — light, heat, water, nutrients — to grow and yield grain worth harvesting.

Optimism is the name of the game, in other words. A hope that things will go mostly right, most of the time, and that come harvest time, the corn, wheat, barley, or rye will come out of the field at the right time, at the

right moisture, and that the market will offer a price that allows the farmer to earn a return on their considerable investment of time, talent, and treasure.

“It’s almost a moment of truth,” explained Sam Yarian, owner of Yarian Quality Malts in New Waterford, Ohio. “You can go out and do some scouting and things like that, but [the harvest] is just a moment of truth.”

When the combines start rolling, that “moment of truth” encompasses many things. Part of it is the overall yield: how many bushels of grain did the farmer actually produce? But in the case of growing barley for the distilling market, there is a lot more at stake than just volume of grain harvested.

“You take the combine in the field [wondering] what’s the yield, and what’s the quality like?” Yarian said. “That’s [what causes] the restless nights, there. When we get it in the silo and then I send a sample out to get the analysis back on it, what follows are the sleepless nights; if it’s going to make quality or not. Because the standards are so tight on that. We’ve always made standard, but there’s been years when we’ve been really close to not making standard and that can make and break your crop.”

“YOU CAN GO OUT AND DO SOME SCOUTING AND THINGS LIKE THAT, BUT [THE HARVEST] IS JUST A MOMENT OF TRUTH.”

Quality, in this case, means that the grain is of sufficient quality that it passes muster for the distillation process.

If the quality isn’t high enough, say, for example, due to a wet growing season leading to higher levels of fungus or mold present in the field, then the crop might not be suitable for distilling and might have to be used for livestock feed or a different market.

“If we get a lot of rain and stuff when we can’t get the combines in the field, I know the quality’s going to go down,” Yarian continued. “But if we have a nice, dry combine season, I feel the quality’s going to be pretty good.”

The harvest process, in fact, starts several weeks prior to the crop being mature and dry enough to harvest. Farmers spend a good amount of time servicing and preparing equipment, from the actual combine harvester to the many tractors, wagons, and trucks used to haul grain from the field to the grain bin for storage.

“I always like to start harvesting as soon as I can,” Yarian explained. “If the moisture is high on the grain, I’ll bring it into the bins and air dry it down. The sooner I can get it in there, the better I feel, because you never know what the weather’s going to do and how it can affect the crop.”

Yarian said this year he actually lost some yield in the field due to the vagaries of the weather.

“This year we actually kind of waited a little longer because we had a bit of a dry spell,” he recounted.

Those storms illustrate perfectly why when you ask a farmer like Sam Yarian what keeps them awake at night, nine times out of 10 they will simply answer, “the weather.”

“Yeah, that’s what it is; a lot of it depends on the weather,” Yarian said with a chuckle when asked that very question. “That’s one of the worst things that we have to deal with.”

Even so, the eternal optimism Will Rogers so aptly described more than a hundred years ago keeps the farmer coming back year after year, planting and harvesting in that eternal cycle of the seasons. And that grain, assuming it meets quality standards, makes its way to a distillery where it is turned into mash, fermented, distilled, aged, bottled, and eventually enjoyed as a sip of something tasty.

“When I got in this business, and the very first time we had a drink from our local distillery it was just … I was smiling,” Yarian recalled with a grin. “It was just a sense of accomplishment. Just really enjoyable.”

The next time you pour a glass of something from your favorite distillery, particularly this time of year when combines were just rolling all across Ohio, raise a toast to the farmers who planted, raised, and harvested the grain that made that drink possible.

Seed to Sip is a special OHLQ series tracing the journey of distilled spirits from Seed to Sip. Read more stories in the series on OHLQ.com and future issues of 42+

“We took [the barley] off a little late and we did lose some yield in the field. We had a couple of storms and we lost some grain in the field.”

BEHIND THE BAR

BACK TO ITS

Beginnings

BLACK DOOR TAVERN OPENS IN FORMER SPEAKEASY SPOT.

STORY BY MICHAEL PRAMIK PHOTOGRAPHY BY WENDY PRAMIK

It’s a commanding, Victorian-era brick home that offers a distant view of Lake Erie and sits near a homey barn that houses the distillery. Last year they gutted the stately house, which was built in 1895, retaining oak woodwork, leaded glass windows, and antique fireplaces.

It’s now the site of the Black Door Tavern, a centerpiece of the Sigels’ attractive property. Sigel expects the restaurant menu to be popular with visitors of Northeast Ohio’s wine country.

“The wine industry and the lake draw a large tourist group to the Valley year-round,” Sigel said. “I planted vineyards to supply the wineries, opened a winery myself, and then a distillery in the old barn. Always in the back of my mind I recognized the lack of fine dining in our area.”

The Sigels hired a Cleveland-based chef, Chris DiLisi, to create a tapas-themed food program. Visitors will discover eclectic dishes such as roasted bone marrow, mushroom tart, and crab and smoked branzino salad, in addition to a selection of cheese boards. Larger plates range from rustic meatloaf to duck Bolognese to pork belly lettuce wraps.

The tavern features signature cocktails, local wines, and what Sigel describes as a “deep bar of high-end liquors.” Along with a wide offering of other distillers, be sure to try one of Red Eagle Distillery’s spirits — like the vodka distilled from grapes or their six-year-old bourbon. Give drinks an unusual spin by subbing out the bourbon or rum with their Red Maple, a rich Ohio maple syrup aged two years in barrels.

“The real distinction of the tavern is its food and drink — not the building details I love,” he said.

Those building details include some interesting ownership notes. Sigel said his research indicates the home was built by a minister from Cleveland who sold phony gold stock, and that it had been a speakeasy and brothel in the 1920s. Eventually, it was acquired by Jule Pealer, a grape farmer Sigel befriended when he moved to the area in the mid-1900s.

Renovating the building was a challenge. It still had

Having already opened a successful winery and distillery in Northeast Ohio’s scenic Grand River Valley, the next logical enterprise on Gene Sigel’s list was a tavern. It turns out the perfect building to house a restaurant and bar was sitting right on his 140-acre property in Harpersfield, where Sigel and his wife, Heather, operate South River Vineyard and Red Eagle Distillery.

knob-and-tube wiring and gas lines used to light it. Sigel said he found several boards inscribed in pencil with the name “W.T.S. Culp.” He learned it was William Tecumseh Sherman Culp, the minister. History reveals he was a trustee for a Cleveland mining company that sold phony stock during the economic depression known as the “Panic of 1893.”

Later, the property was owned by John Whittene, a liquor distributor and saloon keeper, who records show was raided once or twice by local authorities during Prohibition.

It’s only natural that the Sigels designed the tavern with a speakeasy feel. “It’s what the house was,” Sigel said. “We’re returning it to its roots.”

CHERRY BUCKAROO

1 1/2 oz. Red Eagle Distillery’s Bourbon 1/2 oz. cherry liqueur 1/2 oz. Maraschino cherry juice  Cola to taste

Add ice to a highball glass and combine with bourbon, cherry liqueur, and Maraschino cherry juice. Top with a cola. Garnish with Maraschino cherries.

A TASTE OF

BY JASON BRILL PHOTOGRAPHY COURTESY OF BRUICHLADDICH DISTILLERY

The soils that grow the crops that go into your favorite drinks impart a certain something into each pour. Where something is made matters. That’s the idea behind Bruichladdich Distillery’s Scotch offerings.

“As soon as we re-opened the distillery in 2001, we placed the concept of terroir at the center of everything we did,” said Adam Hannett, head distiller at the Islay, Scotland-based distillery. ”Owner Simon Coughlin and Mark Reynier (an owner at the time) both came from a wine background, where the concept is widely understood, and applied this to our distilling philosophy in pursuit of flavor, provenance, and traceability.”

All the barley used in Bruichladdich’s Scotch comes from Scotland — 52 percent of it comes from Islay itself. The island has been home to the distillery since it was founded in 1881. After changing hands a few times, it was shuttered in 1994 before being bought by Coughlin and Reynier in 2000.

“For me, personally, the impact of the land has a profound effect on the drinking experience,” Hannett added.

Bruichladdich’s three single malt brands are now available in Ohio. The Classic Laddie, which comes in a fetching aqua bottle inspired by the seas around Islay, is an unpeated (not smoky), bright, and floral drink. On the other end of the spectrum, the Port Charlotte 10, which is aged for 10 years on Islay, is heavily peated, resulting in a smoky, oaky taste with hints of coconut, vanilla custard, lemon, and honey. Also on Ohio shelves are Octomore 13.1 and 13.2. Both are made from Scottish barley, but the 13.1 is aged in former American whiskey or American bourbon casks, while 13.2 has a European cask finish.

Location is everything when it comes to libations that inspire passionate followings. Craving that authentic taste of a specific place, bourbon buffs flock to brands made in Kentucky and wine lovers crave varietals from California’s Napa and Sonoma valleys.

All the barley used in Octomore is grown at a farm on Islay.

“Each of our single malts have their own distinct character, with Islay always at the center — with each single malt conceived, distilled, matured, and bottled on our island home,” said Hannett.

The ethos of keeping Islay at Bruichladdich’s center extends to the distillery’s focus on sustainability as well. The distillery is powered by 100 percent renewable energy and packaging materials are recyclable or reusable. The company also lets customers choose to ship bottles without the outer tins that many higher-end liquors are packaged in.

“With a holistic approach to sustainability — taking into consideration everything from how we farm our essential raw ingredient of barley, to how

we bottle and ship our single malts to reduce our carbon footprint — it’s our goal to leave a lasting, positive legacy on our island home and beyond,” Hannett said.

Each bottle of Bruichladdich is loaded with legacy. One of the key ingredients is time. Depending on the type, it can be aged anywhere from a few years to a couple decades. In fact, Bruichladdich still uses most of the Scotchmaking equipment installed there in 1881, including the original open top cast iron mash tun, one of only six remaining in Scotland, where water and grain are mixed.

“It’s an amazing thing to be able to tell people that every single bottle of Bruichladdich that has ever been created is all down to this one piece of equipment,” said Hannett, “and the fact that it is still used today is a monumental achievement.”

INBOX GOLD

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“FOR ME, PERSONALLY, THE IMPACT OF THE LAND HAS A PROFOUND EFFECT ON THE DRINKING EXPERIENCE.”

ST. PATRICK’S DAY WHAT TO EAT AND DRINK.

THE ORIGINS OF ST. PATRICK’S DAY

St. Patrick’s Day was originally a religious holiday, observed by Irish Catholics and Protestants alike, that honored the anniversary of the death of Patrick, patron saint of Ireland. In the 18th and 19th centuries, the day became one of celebration for Irish immigrants who missed the home country. Irish Americans, who now outnumber the citizens of Ireland 7 to 1, introduced many of the traditions still observed on St. Patrick’s Day around the world.

In 1766, even before America was an independent country, Irish settlers in New York City held the first St. Patrick’s Day parade. Over time, this tradition took hold across the United States, as well as in Canada, Australia, New Zealand, and South Africa — wherever there was a large Irish diaspora. It wasn’t until 1995 that Ireland held its first official St. Patrick’s Day, mostly in an effort to encourage tourism. The festival, however, has quickly caught on among the Irish.

IRISH DISHES

If you would like to explore some dishes that were created in Ireland and are still enjoyed in that country, try one of these traditional Irish creations.

In Ireland, St. Patrick’s Day was, until recently, a more subdued celebration than its raucous American cousin. Traditionally, it was a Catholic religious holiday celebrating the patron saint of Ireland, who spread Christianity across the Emerald Isle in the fifth century.

For devout Irish, St. Patrick’s Day was not a day to wear green clothes and drink green beer; families traditionally wore their Sunday finest and attended a special St. Patrick’s Day mass.

In Ireland, it has long been common to wear a shamrock on St. Patrick’s Day, and the church service often contained a blessing of shamrocks. After church, families would return home for a special St. Patrick’s Day dinner, usually consisting of roasted meat and boiled vegetables, along with mashed potatoes. Afterwards, families would gather around

the television to watch St. Patrick’s Day parades from all over the world.

Until the late 1970s, all pubs were closed on St. Patrick’s Day out of respect for the holiday’s religious origin. Though many devout Catholics still abstain from all alcohol on March 17, these days pubs are a central part of the celebration for most Irish. The traditions of Irish emigrants have come home to roost: today St. Patrick’s Day across Ireland is marked by parades, pub crawls, Irish music, and Céilí dances.

As the history of the St. Patrick’s parade shows us, there’s really no such thing as St. Patrick’s Day traditions that are “authentically Irish.” Instead, the holiday honors the heritage of Irish people around the world. In that spirit, we share these delicious meals and drinks from both Irish American and Irish cuisine.

Irish Whiskey Stew

A delicious Irish Whiskey Stew reflects the hearty flavors that have long been celebrated in Irish cuisine with its use of Guinness, Irish whiskey, potatoes, and lamb or mutton. Here in the U.S., beef is often substituted for lamb or mutton. This savory stew is easy to make and delightfully comforting in the brisk, early spring weather.

BY ALI HASSAN

Colcannon

Colcannon is a traditional Irish dish made with potatoes, kale, cabbage, scallions, and a very hearty dose of butter and cream. Given the potato’s strong association with Irish cuisine, it’s only fitting to try this classic dish for St. Patrick’s Day.

Porter Cake

This Irish cake is traditionally prepared for St. Patrick’s Day. Porter cake is a boiled fruit cake made with dried fruit, spices, and Irish Porter or Guinness. Like all fruit cakes, this rich treat only gets better with time.

IRISH AMERICAN DISHES

Irish Whiskey Glazed Corned Beef and Cabbage

For many Irish Americans, St. Patrick’s Day is unthinkable without corned beef and cabbage. But this dish is actually a proud product of the American melting pot. Irish immigrants in New York City, who were attempting to recreate the dish of bacon and cabbage from home, substituted traditional Irish bacon with the cheaper and more readily available corned beef sold by kosher butchers in their multiethnic immigrant neighborhoods. While whiskey isn’t a traditional ingredient in corned beef, it’s a great addition in this version, as it helps to season the meat, carry flavor, and enhance the aromas of this classic dish.

Irish Potato Candy

Contrary to its name, this recipe does not contain potato and originates not in Ireland, but in Philadelphia. This no-bake, coconut flavored candy is formed in the shape of a miniature potato and coated with cinnamon to mimic the dry brown skin of the tuber. Irish Potato Candy is a popular treat for St. Patrick’s Day. Making these can be a fun kid-friendly activity, or, if you’re serving only grown-ups, you can add a dash of Irish Cream for extra flavor.

Sláinte!

EASY IRISH RECIPES TO MAKE AT HOME.

IRISH COFFEE

This delicious cocktail is made with Irish whiskey, coffee, and sugar (usually brown sugar). The drink was created by airport chef Joseph Sheridan in 1942, in Foynes, Ireland, where transatlantic seaplane flights arrived during World War II. The passengers, mostly American and Canadian soldiers, were often cold from their transatlantic journeys. Sheridan had the idea of combining coffee and whiskey to give the soldiers a hot and invigorating drink. As the story goes, one soldier asked Sheridan if he was being served a Brazilian coffee. “It’s an Irish Coffee,” replied Sheridan, so giving the classic cocktail its name.

1 oz. Irish whiskey

1/3 oz. simple syrup or Demerara syrup

2 oz. hot coffee

1 oz. double cream or heavy cream

Grated nutmeg

Lightly warm and whip the cream. Whipping will make sure your cream floats on top of the drink. Add Irish whiskey, syrup, and hot coffee to a prewarmed mug. Give it a quick stir. Float the whipped cream on top by gently pouring it onto the drink over the back of a warmed spoon. Garnish with grated nutmeg.

WHISKEY IRISH BUCK

While green drinks are always a fun and festive way to celebrate St. Patrick’s Day, this elegant and refreshing cocktail will impress your guests. An Irish Buck is made with Irish whiskey, lime juice, and ginger ale. Lime and ginger might not be the first combination you’d think to try with whiskey, but they perfectly complement the subtle vanilla, fruit, and spice flavors found in Irish whiskey to create a refreshing and lightly effervescent cocktail.

1 1/2 oz. Irish whiskey

1/4 oz. lime juice

2 oz. ginger ale

Lime wheel

Add the whiskey and lime juice to a glass filled with ice (a tall glass such as a Collins or highball glass is traditional). Top with ginger ale, and stir gently to combine. Garnish with a lime wheel.

Experience GOLDEN BARREL

What did I learn?

I learned that my palate is not nearly as sophisticated as others! But really, it was really interesting to experience the individuality of each barrel and to examine what led to that specific taste (mash bill, yeast selection, even down to barrel storage location).

Additional thoughts?

Overall, it was an incredible and unforgettable experience to participate. Everyone in attendance was welcoming and wonderful, and the bourbon was top-notch. The thoughts and discussions about each selection have given me a new appreciation for the bourbons that I already loved. We did an excellent job in the selections we made, and I can’t wait for them to hit the stores! Big shoutout to those at OHLQ and at Four Roses, as they’re extremely talented at what they do.

WHEN TRADITIONS ARE KEPT, LEGACIES

ARE BORN

Every bottle of El Mayor® Tequila begins in the rocky lowlands of Jalisco, where our skilled jimadors hand-select only the finest blue agave. It is a process our family has refined over four generations. And while it offers no efficiencies of time or labor, it creates the remarkably smooth tequila that has become our legacy.