Category Archives: Spirits

The Rum Also Rises

Written by Brian Bianco

Like any good (yet slightly irresponsible) 16-21 year old, the apparent virtues of rum were well known to me. Girls love that shit, so it was common practice to make sure someone got a bottle of Malibu for the party or social gathering, and then maybe something better to be mixed with soda for everyone else. It’s not that there’s anything wrong with rum, but as an adult, I’ve mostly narrowed my sights on the brassiest IPAs, whiskeys and bourbons I can find, which means everything is straight, filling and/or easily mixable with soda. This is a narrow and terrible view – especially as there are now dozens of bartenders around Dallas who can easily show you the wonderful possibilities of vodka, gin and all the other “non-bro” spirits being poured today.

Still, when Susie asked me to taste a sample batch from Papa’s Pilar, my first instinct was to outsource this to the first friend I could find from Florida, but after my calls were not returned, I realized it was time to teach myself how to really taste this stuff and see what I could find out. The rum is named for Ernest Hemingway (bet you love that clever title up there now), so I figured if anyone could teach me to give rum a chance, it’s a man who survived multiple plane crashes and was an all around badass who just happened to be pretty damn eloquent.

After doing some quick research, I learned rum tasting works a lot like wine tasting. You check the legs, you use your sense of smell, you swirl and you let it breathe.  I decided I would do both straight tastings and quickly mix a Dark and Stormy to evaluate the two samples and I’ve recorded my notes below. To reset my rum pallet, I tasted a few sips of a third brand of rum to make sure I had a baseline for comparison, and then I dove in.

First, let’s take a moment to appreciate the really interesting packaging. From the wooden box to the ship style bottles, the presentation of even a simple sample was actually exciting to tear into. They provided background literature from their website that focused on their history, the distillery and the solera aging process they use for both types of rum. Even if you’re just a history nerd who plans to never drink a sip, it’s an interesting read. For more on how the rum is made, here’s one of the most direct summaries I found if you don’t feel like poking around the website.

Papa’s Pilar Three Year-Old Blonde Rum

Straight

This was very easy to drink, with a wash of fruit tastes on first sip (especially grapefruit), followed by a deeper vanilla flavor. White rum is usually not my thing, but this had just enough going on to make the sipping experience enjoyable – in fact, I ended up drinking double my planned amount after I made it through the tasting process.

Mixed

I didn’t do anything elaborate – just some Reed’s ginger beer to see how a simple recipe turned out. While I had only made a Dark and Stormy with darker rums in the past, this actually made a nice and refreshing summer drink I would happily revisit as soon as Texas decides to stop having random freezes in April.


Papa’s Pilar Twenty Four Year-Old Dark Rum

Straight

First, this rum took a double gold medal at the World Spirits competition in San Francisco (and the blonde also was recognized at the Rum Renaissance Festival in Miami), so my expectation to be blown away was high. As much as I tried to fight it, once I had the glass poured, my mind kept telling my mouth to get ready for bourbon. However, the first sip was excellent and I actually had that same rush I get from a good sip of the usual stuff, with complex flavors and a smooth finish. It was spicy, but not in an off-putting way and you could tell the impact of the solera-aging process (thanks, bourbon barrels) and the influence of the different casks.

Mixed

As good as this rum is neat, mixing it in a cocktail almost felt wasteful. I tried to only give it a few splashes of ginger beer, but even that was a waste. If you’re going to drink this one, neat or on the rocks is the way to go.

So, in summary, I enjoyed both of these rums immensely and recommend you start exploring cocktails with the blonde and keep the dark one on hand to be enjoyed by the secret rumelier hidden deep inside you.

To find a bottle in Dallas, just check out http://www.papaspilar.com/#/wheretobuy/store.

Papa’s Pilar Three Year-Old Blonde Rum – ~$30
Papa’s Pilar Twenty Four Year-Old Dark Rum – ~$40

2 Gingers Whiskey

 

My favorite people are those that are passionate about something and go after it.  I was pleased to sit down for a few drinks (ahem, a liquid lunch) at Barter with Kieran Folliard, creator of 2 Gingers Whiskey, on his way through Dallas on his US tour in a branded Airstream trailer.  His mother and aunt inspired the name, and the rest came naturally.

Growing up in West Ireland, Kieran worked in a bar where “there were only ever two ingredients in a drink, and one of them was a glass.”  He’s in Minnesota now and decided to get back to his roots by “flogging whiskey to the Yanks” at his own bar.  He then realized that the thing that would differentiate his bar from the others would be creating whiskey cocktails that were as quick as pouring a beer and not too much steeper in price.  (Challenge.)  He created a list of whiskey cocktails, trademarked them, and then decided that he wanted more consistency … and he’d ultimately get it by creating his own whiskey blend.

tumblr_inline_n409aoz2fC1qzfwapLest you think that Kieran is some rogue Minnesotan who tried his hand at some moonshine, note that 2 Gingers was acquired by Beam, Inc. in December 2012 and is currently the fastest growing whiskey brand on the market.  So there.

2 Gingers Whiskey is smooth and had a sweeter finishing note when enjoyed on its own (almost caramel-y).  In the drinks that Rocco (Barter’s bar manager) served, the 2 Gingers stood out without slapping you in the face (even though it’s a usually hefty 80 proof).  (I had to force myself to stop drinking the Skinny Ginger, Big Ginger, and others for fear I’d be unable to function for the remainder of the day if I didn’t.)  My go-to summer drink will be the Big Ginger (recipe below), no question. 2Gs is distilled only twice (instead of the usual three) so the flavor would really stand up in the cocktails, and is aged four years instead of the typical 2-3.  The finish has less burn to it thanks to this process.

The bottle itself is quite nice, and features the likenesses of Kieran’s mother and aunt.  The best part of the bottle, though, is the serving instructions: “drink with friends or with ice.”  Amen.

I plied the recipe for “the perfect Irish Coffee” out of him (which is really a thing in Ireland and not like French fries to the French), and he suggested the steps below:

  • Start with a warm glass (rinse it with warm water, then dry)
  • Pour in some 2 Gingers Whiskey (obvi) as its taste will stand out more since it’s distilled TWICE
  • brown sugar or a bit of simple syrup
  • a TINGE of Guinness
  • QUALITY strong coffee
  • homemade, thick hand-whipped cream made with quality cream

BIG GINGER
– Fill a Collins glass with ice
– Pour 2 parts 2 Gingers over ice
– Top up with ginger ale
– Serve with lemon and lime wedge
– Drink up.

2 Gingers is available in most local liquor stores, and ask for it at your local bar!  Other excellent cocktail recipes courtesy of 2 Gingers can be found on their website, 2gingerswhiskey.com.

Sláinte!

Quick facts:
2 Gingers Whiskey
Website | Facebook | Twitter | Instagram
80 proof
Suggested price: $19.99 for 750ml

Event Recap: Mount Gay Rum Dinner at Sissy’s Souther Kitchen & Bar


Not a big rum fan? I can understand where you come from… From my earlier drinking days in high school…er… college, rum has always seemed like this girly liquor that was infused with fruity flavors like pineapple then mixed with even sweeter mixers and topped off with a paper umbrella. (Really?!) I am here to help change this bad rep rum has received from said rum experiences we’ve all had.

Mount Gay Rum recently invited me in for an evening of gorgeous cocktails and delicious food at Sissy’s Southern Kitchen & Bar. Having gone to the event with an open mind about rum, I was more than enthused to be persuaded to join rum’s team. After receiving the first delicious cocktail from Sissy’s amazing bar staff using Mount Gay Black Barrel Rum, fresh herb-infused ice, veggies and juices (shown being made in the video above), I was sold! It was extremely refreshing to enjoy rum without the excess amount of sweet or sour flavors.

Throughout the evening, I was honored to try more cocktails of various styles paired with some amazing dishes. I was pleasantly surprised by how much I enjoyed Mount Gay Black Barrel Rum, so much so, Sissy’s offered to make an old fashioned-inspired cocktail using it! And yes, it was pretty amazing.

Next time you’re in the market for a new beverage, have your bartender whip something up using Mount Gay Black Barrel Rum. You have this bourbon-lover’s word that you won’t be sorry!

Partida Tequila: Product Review

I am Florida born and raised on vodka cocktails and rum punches, but when I moved to Texas four years ago, I found my true love for tequila was just undiscovered. Whether it’s swirled with hints of fruit in a margarita or straight up on the rock, I like it smooth with salt and lime. Naturally, Texans love Cinco de Mayo because it celebrates God’s gift of Mexican food and tequila. So, as my favorite holiday quickly approaches, I wanted to share my thoughts on one of my recent discoveries, Partida Tequila.

One of the many perks of working with Susie Drinks Dallas is getting to try different lines of liquor, spirits, and wines. Recently, Partida Tequila sent me samples of their Partida Blanco line.  From the production to packaging to blend of flavors, this tequila will have you feeling classy and sophisticated compared to the partiers throwing back shots at the bar. Disclaimer: I am not against tossing back shots, but that would just be a waste of the goodness that Partida has to offer.

All “tequila” must legally contain at least 51% blue agave, but the best contain 100%. Partida’s agave comes specifically from their estate, rather than multiple growers, which allows for consistency and control in the production process. After 7-10 years of cultivation, the agave is harvested by hand. (Talk about a labor of amor!) Most agaves are cooked “the old fashion way,” in stone ovens, which gives a bitter taste from soot that builds in the oven over time, but Partida uses state-of-the-art stainless steel ovens. The agave bakes over a period of 20 hours under precise temperature control and then the juices ferment slowly for 36-40 hours before distillation.

The unaged tequila is bottled as Partida Blanco and the rest is aged in one-pass Jack Daniels American oak barrels. (WHAT?! Did all my dreams just come true?) The barrel provides a rich, copper color with notes of cherry, almond, dried fruit, and allspice in addition to the peppery notes lent by the agave. One can sense hints of honey, chocolate, pear, and vanilla upon tasting. Reposado and Anejo are aged 50% more than required, which only enhances the flavor profile. None of the tequila contains additives or coloring agents.

Particularly, Partida Blanco makes me feel like I should be relaxing on the beaches of Cancun as the blend of blue agave, citrus, fresh herbs, and tropical fruit, are subtle and balanced. It lends a smooth taste that lets even those that swore against the powers of tequila to enjoy the flavors. It’s a great choice for cocktails and those looking to branch out from mediocre drinks. If you’re ever going to become a tequila sipper … this is the one to start with.

A Day with the Coppolas

I don’t like to play the “I got to do this and you didn’t” card, but I was recently invited to a couple events that were pretty incredible that I HAD to share with my readers.

I  was invited to spend an evening (along with about 100 of my closest friends) at Lakewood Theater with the one and only Francis Ford Coppola.  Even more amazingly, FFC Winery invited me to join Francis’ wife, Eleanor, for their “Women in Wine” lunch.

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I’ll just say this … the whole day was incredible.  At lunch, I was among some of the most illustrious women in the Dallas wine scene in the Red Slippers Suite at the Hotel Zaza.  The fashionable gaggle of ladies was greeted with a glass of the Coppola Winery’s sparkling wine, Sofia Blanc de Blanc, and headed up to the suite for our three-course lunch by Dragonfly.  We were asked to go around the table and toast the woman to our left and right, but were told that Francis’ superstition was that, if you didn’t maintain eye contact during a toast, you were guaranteed eight years of bad sex.  Just to be safe … we all followed the instructions!

Each course welcomed incredible conversation to go with the great food and the perfectly-paired wines.  The first course was a Bluepoint Oyster Spring Roll with Tobiko Caviar Creme Fraiche paired with another glass of their Sofia Blanc de Blanc.  While we enjoyed this, Eleanor asked each of us to share why we love wine.  Each woman’s answer was incredibly different, but intriguing.

Eleanor then told us a bit about her life with Francis.  Did you know that she’s an accomplished film and sculpture artist who has shown throughout the world, an author, a documentary filmmaker?  She is, no doubt, the strong woman that made the man.

Our second delicacy was a Baby Kale Salad with house-cured duck ham paired with the 2012 Gia Pinot Noir, named for and created by Francis’ grand-daughter and director/screenwriter of the soon-to-be-released “Palo Alto”.  This wine is not yet available to the public, but when it is, get your hands on it as it’ll be perfect for a summer dinner on the patio.

The third course was Roasted Prime NY Strip Steak with Shitake Mushrooms paired with Eleanor’s own wine, Eleanor.  Eleanor had a large part in creating the wine whose label bears her name and her very own art, and the wine was as complex as the woman herself.

Dessert … oh dessert … was a buffet of some of Dragonfly’s favorites with more Sophia.  Dessert was actually sad as it meant that the experience was coming to an end.

Before adjourning, we were all given permission to call our gracious and dynamic hostess “Ellie”.  I’ll probably stick with Eleanor, but knowing there’s the option is kind of … awesome.

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The evening held as many delights, including light bites and various Coppola wines poured generously throughout the event venue, the historic Lakewood Theater.  Francis spoke about his lifelong passion of filmmaking, his accidental yet fortuitous foray into the wine business, and most importantly, his family.  Hearing such an inimitable man speak about the small things in life that he enjoys, like writing songs for his grandchildren, was a real treat.

Overall, it was a really memorable day.  As much as I loved the Coppola wines, knowing the story behind some makes me love them even more!

Photo Credit: Lisa Stewart

Event Recap: La Marca Happy Hour at Times Ten Cellar

I am lucky to have some friends who can pinch hit when my day job heats up.  Thanks to Rachael Kohler for stepping in! (She’s also a legit sommelier, so her notes are going to be better than mine ever could be anyway!)  

written by Rachael Evans Kohler

Times Ten Cellar hosted the event, and was as rustic yet elegant as ever.

I was lucky enough to grab a minute with Carmen J. Castorina, Director of Communications for E&J Gallo Winery, and wine maker of La Marca, Fabrizio Gatto.  Both gentlemen were extremely charming and very enthusiastic on America’s perception of prosecco, and particularly the big interest from Texans!
I had the good luck to sit next to Meredith Steele, a food blogger/freelance food writer.  Her perception of the wine was interesting because she instantly commented on how friendly the wine was to the charcuterie we were enjoying. Not all wines are pleasant around cured meats, aged cheeses, and spiced sauces!
  • La Marca is now a DOC* and produces 35% of all prosecco in it’s designated region- biggest producer
  • They only produce this sparkling wine using the Charmat method, basically fermenting the juice in large tanks rather than inside the bottles as they do in Champagne.  This keeps it very light, fruity, and fresh.
  • They are not  trying to make a serious, intense, yeasty champagne-style wine, but rather a fan-pleasing style that goes with anyone, any food, and any time.
  • They’ve come a long way in the last 8 years, from two guys driving across the US trying to sell this unknown wine, to flying around the country to meet the demands of interested buyers.
  • The blue label and packaging are extremely close to “Tiffany Blue”- a point they swear is just coincidence … but one that works in their favor!
For the hour that I was there, I thoroughly enjoyed myself.  La Marca accomplished its intensions by opening up conversations, turning strangers into friends, and the demise of a delicious appetizer by everyone at the table.
*DOC means ”controlled designation of origin”.  Basically it is a classification of where a product came from. Read more.

Post Up Here (Wine Poste)

I have a confession: I’m lazy.  Like … really lazy —- don’t even like to make decisions lazy.  My boyfriend mistakes it for indifference or even for the inability to make decisions … but it’s really just laziness.  That said, my laziness often gets in the way of me trying new places or things.  (In my best Most Interesting Man in the World impression) I don’t always make an effort to visit “faraway*” places, but when I do, it’s to the Design District to visit Wine Poste.

This 4500sf space has retail, art installations, event spaces (three of them in varying sizes, in fact), and even offers wine tasting events along with wine & cheese pairing classes and celebrity chef private dinners.

Now for the completely unique thing about WP: they ship wine.  Anywhere in Texas, you can order wine and have it delivered to your door for a mere $5.  NOTE: This is extremely rare.

Stop in soon and they’ll help you pick out a great bottle of wine, or shop their retail site, where you can shop for wines by varietal, rating, price, or region, and even see staff picks.

*Anything outside of Uptown is far away to me.  I know … I’m terrible**.
**I’m really not terrible … again … I’m just lazy.

Sushi Zushi

Sushi Zushi, the home of the crazy scion delivery cars you see around, is a modern sushi joint over on Oak Lawn.  It has been around for a while but I’ve only ever been there for lunch (and not liqud ones).  I made it in for dinner and just missed happy hour, but our waiter still let my drinks slide as happy hour ones.

The drinks came snappily and gave us something to sip on while we poured over the menu … which is a novel.  S.Z. offers almost 200 different rolls along with other non-fishy options … both for vegetarians and meatatarians.

We got through a whole drink before we decided what we wanted —- but had maaaaany questions.  I am allergic to those silly, little orange fish eggs that are on some sushi rolls, so we made sure to ask which were OK for me.  The waiter gave us suggestions and somehow we got a roll that was COVERED in the eggs.  Not so well done, sir.  They handled it well and got us another without the orange mosters and didn’t charge us for the replacement.

The sushi was good – nothing mind-blowing, but good.  Make sure you pass on the fried skewer things … they weren’t worth the calories.

Now, back to the drinks.  They were strong enough if we weren’t eating, but since we ate and drank, they didn’t have any effect.  They offer a full bar, beer, wine, and sake.  Their specialty cocktail list includes a cucumber sakitini, yuzu basil sakitini, southern heat, and stawberry ginger martini.

S.Z.’s atmosphere is modern with “unst unst” music playing in the restaurant and bird noises in the bathrooms.  They have a large bar that looks prime for after-work drinks to rehash a rough meeting; but they don’t have TVs so don’t try to catch a game here.  The coolest part of S.Z. is the large, shaded patio with bamboo walls; even though it faces the sun when it sets, it’s not too bright.

I won’t push my friends to head back here; I’d rather go somewhere with a cheaper menu.

Drink strength: 3
Overall: 3.2

Sushi Zushi
www.sushizushi.com
3858 Oak Lawn | (214)522-7253

Specials:
Happy hour | Monday-Friday, 3-7 p.m.
$3 wells, drafts, and hot sake
$5 specialty cocktails and house wines
$7 other sakes