tag:blogger.com,1999:blog-29785667134375652732024-02-28T07:43:54.921-05:00Sisco Vanilla Serves and Drinks<center>Just the adventures <b>(or misadventures depending on your point of view(</b> of a not so curmudgeonly retired bartender who is still searching for the fabled bartending nirvana. Posts will be full of effervescent twists.
IG: @SiscoVanilla
#SiscoVanilla #SiscoVanillaHasABrewski #SiscoVanillaBeerChronicles </center>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.comBlogger415125tag:blogger.com,1999:blog-2978566713437565273.post-3230694908429902282022-08-01T08:00:00.003-04:002022-08-01T08:00:00.172-04:00What is the Biltmore Habanero Cocktail August 1, 2022<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTZ_BO28qt4BRQvBHDJDlLm_2zPN6TLY0U-XdbzoBjn3WIPmP-PKu4iSytwR5trCyzBJCVMyml4DujFgzTn5nPxpuxYbrWIG_KeicPKAzAxNOjOQykEa5aG9r0hPj2HHzj7L0PRxuluoh2PBuooqPb7mk9PlOSQzTMsumQYz32pJOfnyOjaNyjMot/s633/Biltmore%20Habanero%2005-16-1934.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="633" data-original-width="370" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTZ_BO28qt4BRQvBHDJDlLm_2zPN6TLY0U-XdbzoBjn3WIPmP-PKu4iSytwR5trCyzBJCVMyml4DujFgzTn5nPxpuxYbrWIG_KeicPKAzAxNOjOQykEa5aG9r0hPj2HHzj7L0PRxuluoh2PBuooqPb7mk9PlOSQzTMsumQYz32pJOfnyOjaNyjMot/w117-h200/Biltmore%20Habanero%2005-16-1934.png" width="117" /></a></div>I recently came across the following ad from the New York Times dated May 4, 1934 which advertised a cocktail known as the Biltmore Habanero Cocktail which was sponsored by Mexican Habanero. I wasn't quite sure what Mexican Habanero was. Was it an infused type of agave-based spirit like Tequila or Mezcal? And why at the Biltmore? As you can see, I wasn't quite familiar with both the cocktail and its location. I decided to jump down the New York City History rabbit hole for some more information. First, I wanted to do quick history on the Biltmore Hotel.<p>The New York Biltmore Hotel was built in 1913 across the street from the recently built Grand Central Terminal. Located at East 43rd Street and Madison Avenue, the Biltmore was a part of a grand complex of hotels and office buildings that would be built over the train rails and be interconnected with the Grand Central Terminal was known as the Terminal City Development. </p><p></p>According to the article Biltmore Hotel from the <a href="https://www.nypap.org/preservation-history/biltmore-hotel/" target="_blank">New York Preservation Archive Project</a> website:<p></p><blockquote><p><i><b>"The 26-story neo-classical hotel featured a “stone base with arched openings, a gray brick mid-section and terracotta loggia and projecting cornice.” Its H-plan allowed almost all of its rooms outside exposure and it was one of the first buildings in New York City to use air rights, making the hotel significantly taller than surrounding buildings at the time. Among its well-known interior features was a direct connection to Grand Central Terminal, one of the first indoor swimming pools and Turkish baths, rooftop gardens on the sixth floor setback, and a Palm Court with a golden timepiece made famous in popular culture by the saying, “Meet me under the clock.”"</b></i></p></blockquote><blockquote><p><i><b></b></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_I5WMrn8yi2JG0t3jgnr82qFXbHtjrQt5R3x6CuUy-kjzxCs5HvC2rf-KA1vUBaLQr60pWMKgWsJ1cJo7Wn7fZDdVoN0QpWOMVHD9PU9k7mb3aksCex1R2uYGN1QiWkJIRYQlPBrZDn0zpG1ORUd1B43AV0K0aa_1TJZL0h5oBsFk8c-GONGK9RG/s760/110927-GON041-11.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="486" data-original-width="760" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_I5WMrn8yi2JG0t3jgnr82qFXbHtjrQt5R3x6CuUy-kjzxCs5HvC2rf-KA1vUBaLQr60pWMKgWsJ1cJo7Wn7fZDdVoN0QpWOMVHD9PU9k7mb3aksCex1R2uYGN1QiWkJIRYQlPBrZDn0zpG1ORUd1B43AV0K0aa_1TJZL0h5oBsFk8c-GONGK9RG/s320/110927-GON041-11.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Biltmore Hotel is to the left of Grand Central</td></tr></tbody></table><p></p><p></p></blockquote><p>The hotel fell into disrepair and after failed attempts to designate the exterior as a landmark. On August 14,1981, work began to strip the building down and it was reconverted into an office building made of red granite and glass which is now known as 335 Madison Avenue. The famed clock and connecting tunnel to Grand Central still exist. The clock is in the building's lobby and the tunnel connects the building to GCT.</p><p>Now on to the Mexican Habanero.</p><p>I was doing a quick search online to find out more about what Mexican Habanero is. Nothing really concrete came up. I found many pages for the obvious habanero peppers, Mexican restaurants and other recipes that showcased habanero peppers. I decided to go to one of the main sources of cocktail and spirits history: David Wondrich. I picked up the book The Oxford Companion to Spirits and Cocktails which is edited by him with Noah Rothbaum. I wasn't disappointed. This is how Habanero is described on page 340 of the book:</p><p></p><blockquote><i><b>"Habanero is an aged aguardiente from the Mexican state of Tabasco that is blended with small amounts of sherry or other sweet wines to create what is essentially a cane-based version of Spanish brandy." </b></i></blockquote><p></p><p>The spirit's popularity was from the 1900s to the 1950s, especially during the Prohibition era in the United States from 1920-1933. It was during this time that tourists to Mexico picked up on this spirit. Once Prohibition was lifted, the producers of Habanero tried to make in-roads into the United States market. It wasn't very successful. According to Wondrich, Habanero is still made and sold locally in Tabasco but not exported. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0DDq4QCdTSgZgMbQG00tYfuQYwceJREKoBl_YMkKmSYxAa_PCXZ7Ar2AbJiMTVl7_ko_kPPfqoltaedqQIxr0bgG9CEfCRGUbA3c-WgeV3MrSwyrSm-zOqS1mY7dh9TpCIaYTkvkt5lPuYM477ztBLETVqvw7gnBbe96q7f961qleTgqVWfecdGD/s1080/s-l1600.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="766" data-original-width="1080" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0DDq4QCdTSgZgMbQG00tYfuQYwceJREKoBl_YMkKmSYxAa_PCXZ7Ar2AbJiMTVl7_ko_kPPfqoltaedqQIxr0bgG9CEfCRGUbA3c-WgeV3MrSwyrSm-zOqS1mY7dh9TpCIaYTkvkt5lPuYM477ztBLETVqvw7gnBbe96q7f961qleTgqVWfecdGD/w400-h284/s-l1600.jpg" width="400" /></a></div><p>Now on to the Biltmore Habanero Cocktail.</p><div style="text-align: left;">After a quick search, I came up with contemporary cocktails which have either muddled habanero peppers in the drink, habanero peppers as a garnish or habanero infused spirits. It wasn't quite what I was looking for. Luckily for me the ad had the recipe for the cocktail. It calls for the following:</div><p></p><blockquote><p style="text-align: center;"><b><span style="font-size: medium;">Biltmore Habanero Cocktail</span></b></p><div style="text-align: left;"><div style="text-align: center;">1/2 Mexican Habanero</div><div style="text-align: center;">1/4 Italian Vermouth</div><div style="text-align: center;">1/4 French Vermouth</div><div style="text-align: center;">Twist of a Lemon Peel</div><div style="text-align: center;">Almond on a toothpick. </div></div></blockquote><p>The dimensions of the cocktail resemble those of a Perfect Martini, though a Perfect Martini would have about 2oz to 3oz of the base spirit of either Gin or Vodka. Well, at least if I was making it. I'm not quite sure what the Biltmore Habanero Cocktail would taste like. Is the Mexican Habanero sherry forward in terms of flavor? </p><p>Please let me know if you have had any. Drop me your thoughts in the box below. </p><p>Until Then May You Have Some Happy, Safe and Responsible Drinking, </p><p>SiscoVanilla </p><div style="text-align: left;">#SiscoVanilla<br />#SiscoVanillaServesAndDrinks <br />#SiscoVanillaHasABrewski<br />#SiscoVanillaBeerChronicles<br />#SiscoVanillaAtTheMovies</div><div style="text-align: left;"></div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0335 Madison Ave, New York, NY 10017, USA40.7535575 -73.978136112.443323663821154 -109.1343861 69.063791336178838 -38.8218861tag:blogger.com,1999:blog-2978566713437565273.post-34760853239690700732022-07-18T08:00:00.012-04:002023-05-13T19:30:43.408-04:00Foster's Australian For Beer? July 18, 2022<p><span style="font-family: inherit; font-size: 16px;">What's up peeps. I like to live by the adage of "When in Rome..." For today's post, I'm at the Outback Steakhouse in Pelham Bay Mall and referring to the "When in Rome..." I'm ordering a big frosty mug of Foster's with a side of the Bloomin' Fried Shrimp. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpddGwwFlHgCv7caAEny8JvfIDxaw8pWVccOUEi7Kqzxzy3lqb-YQKSTS2zVYv2fOpPchjxSFepA0tYiDbxogJ-jtajNhX7Sbg3qDj_VkEKmy5GxktXIBN7GwFNv444I8ZBxIYrsoG9HUhv4w3EihIVPeR7jXOHmI-cPiNAXEC2ydFNJnB1y7EK2e/s4032/20220713_153228.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1960" data-original-width="4032" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpddGwwFlHgCv7caAEny8JvfIDxaw8pWVccOUEi7Kqzxzy3lqb-YQKSTS2zVYv2fOpPchjxSFepA0tYiDbxogJ-jtajNhX7Sbg3qDj_VkEKmy5GxktXIBN7GwFNv444I8ZBxIYrsoG9HUhv4w3EihIVPeR7jXOHmI-cPiNAXEC2ydFNJnB1y7EK2e/s320/20220713_153228.jpg" width="320" /></span></a></div><span style="font-family: inherit; font-size: 16px;"><p>Delish. But ordering the brew made me wonder...Is Foster's really Australian for beer? Well its a bit more complicated than that.</p></span><p></p><span style="font-family: inherit;"><span style="font-size: 16px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXCBIhI-BADGlB3lEZpVedoYFluzzTqmrw4Ui03cA-oJBibwrf75zrFFoCdKXe3eXd4osQbQkze_s1Jes8qp86TFSmke3VxTDga8mP9CwM9NdfNIAvDVGgRyJyAj93rVOFEhB16-Welb4hNxAGmROnkk774pZENAw5zzE1NkxbMLO_RNqSPvgaUan/s532/Fosters%20Can.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="532" data-original-width="292" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXCBIhI-BADGlB3lEZpVedoYFluzzTqmrw4Ui03cA-oJBibwrf75zrFFoCdKXe3eXd4osQbQkze_s1Jes8qp86TFSmke3VxTDga8mP9CwM9NdfNIAvDVGgRyJyAj93rVOFEhB16-Welb4hNxAGmROnkk774pZENAw5zzE1NkxbMLO_RNqSPvgaUan/w110-h200/Fosters%20Can.jpg" width="110" /></a></div>The origins of the beer that we know today as Foster's Pale Lager start in the Australian city of Melbourne. In 1889, a pair of Irish American brothers William and Ralph Foster's started brewing and selling a European style lager. By 1909, a series of mergers of breweries in Australia, the Brothers Foster's brewery was now under the Carlton & United Breweries (CUB) Umbrella. </span>
<br /><br /><span style="font-size: 16px;">By the 1970s Foster's was made available in both the UK and the US. Now here is where it gets complicated. In 1981, Foster's started being brewed in the UK. A series of mergers and purchases of the brand led to SABMiller (2011,) Anheuser-Busch INBev (2016,) and then Asahi Breweries (2020) owning the Foster's brand. The beer is predominantly brewed in the city of Manchester, UK but also brewed here in the U.S., Fort Worth, TX to be specific. Basically Fosters is an Australian brand not an Australin product. I know, that's one confusing origin story. 🤔🤷🏽♂️ </span>
<br /><br /><span style="font-size: 16px;">But you might be asking yourself...The commercial said "Foster's...Australian For Beer" and "How to speak Australian."</span></span><div><span style="font-family: inherit; font-size: 16px;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/Lw8J0rkAVs4" width="320" youtube-src-id="Lw8J0rkAVs4"></iframe></span></div><span style="font-family: inherit;"><span></span><br /><span style="font-size: 16px;">According to sources, the two main popular beer brands that are consumed in Australia are the Carlton Draught and Victoria Bitters beer brands. There was even <a href="New York man sues Foster's for not being brewed in Australia" target="_blank">a lawsuit in 2015</a> where a man from New York sued that he was deceived into thinking Foster's was an Australian beer though it was brewed in the aforementioned Fort Worth, TX brewery. in 2020, CUB announced that they would be reintroducing Foster's in Australia as Fosters Classic. </span></span></div><div><span style="font-family: inherit; font-size: 16px;"><br /></span></div><div><span style="font-family: inherit;"><span style="font-size: 16px;">While Foster's roots lay in Melbourne, it has more international reach and legacy in a number of countries. Now obviously I'm simplifying things for the sake of the post. There's more information on the whole Foster's brand saga depending on the market that each brewing conglomerate is located in. </span>
<br /><br /><span style="font-size: 16px;">For me it doesn't matter. I find that its hard to find Foster's Pale Lager on draft. But I know where I can find a nice frosty mug of it...Outback Steakhouse.</span></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">
Whatcha think about Fosters. Like it? Hate it? Don't really care about it? Let me know. Drop me a comment in the box below. See you around for the next post.</span></div><div><span style="font-family: inherit;">Until Then May You Have Some Happy, Safe and Responsible Drinking, </span></div><div><div><p><span style="font-family: inherit;">SiscoVanilla </span></p><div><span style="font-family: inherit;">#SiscoVanilla<br />#SiscoVanillaServesAndDrinks <br />#SiscoVanillaHasABrewski<br />#SiscoVanillaBeerChronicles<br />#SiscoVanillaAtTheMovies</span></div></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">For Further Reading: </span></div></div><div><ul style="text-align: left;"><li><a href="https://www.theguardian.com/business/2011/jun/21/fosters-lager-brewed-in-britain" target="_blank"><span style="font-family: inherit;">Foster's may be 'the Australian for lager' but it is brewed in Britain by Simon Bowers from the Guardian dated 21 June 2011</span></a></li><li><a href="https://www.theguardian.com/food/2020/dec/01/fosters-australian-for-beer-around-the-world-will-soon-be-introduced-to-australians" target="_blank"><span style="font-family: inherit;">Foster's: 'Australian for beer' around the world will soon be introduced to Australians by Aleksandra Bliszczyk from the Guardian dated 1 December 2020</span></a></li></ul></div><div><span style="font-family: inherit;"><!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_bodytext_220713_162015_144.sdocx--></span></div><span style="font-family: inherit;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><br />SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0270 Baychester Ave, The Bronx, NY 10475, USA40.8644058 -73.828345412.554171963821155 -108.9845954 69.174639636178853 -38.6720954tag:blogger.com,1999:blog-2978566713437565273.post-17050117490192253762022-06-30T14:53:00.003-04:002022-06-30T14:55:03.946-04:00What is Isinglass June 30, 2021<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITe_PSGTcfPXCFyoDVYtxykQkjhWTZuDE23TkOiUETMzqtcVfvKSDMQQDm0Zrmli2getumu-ng0anEd5fZq-9xWiPInbjcU8W73whqQFAd0VctGd9sVHn4JewSPB-4Q-KLGGtwMxP5-gNUuAwf5jrg8KuvMG8sCCmXLfaUmyd0h6daqO8QknhV5QG/s1690/20220629_105627.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1690" data-original-width="1379" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITe_PSGTcfPXCFyoDVYtxykQkjhWTZuDE23TkOiUETMzqtcVfvKSDMQQDm0Zrmli2getumu-ng0anEd5fZq-9xWiPInbjcU8W73whqQFAd0VctGd9sVHn4JewSPB-4Q-KLGGtwMxP5-gNUuAwf5jrg8KuvMG8sCCmXLfaUmyd0h6daqO8QknhV5QG/w108-h106/20220629_105627.jpg" width="108" /></a></div>What's up peeps. Hope everyone is enjoying the summer weather. I came across something that I found curious while playing the Elder Scrolls Online MMO. I've done a prior post based on something that I came across in the game: <a href="https://siscovanilla.blogspot.com/2021/09/what-is-oenophile.html" target="_blank">What is an Oenophile September 25, 2021</a> and this one is in the same vein.<p></p><p>The game has crafting missions ranging from making armor, jewelry, potions and for the sake of this post provisions (food and drink.) One such recipe is for a Clarified Syrah Wine:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGApaQ5v-V_RhKhQWGfDqMhB4jdHB3m5MpcsQqjrfVtf-P0TUid3ODWdzP7QKtjvdh6mSXmqF9RfAV5h4mLrrfrjs2ba4iYXR8wWP6zcxA0FP2JsQXnjaJ7yjYf5HK4-1HSdicgufWsPiwFT9eFqRhQF8NSvsQ1oX5qCDtWL2Zn9CTL_JqDBSlsZe/s4032/20220628_124957.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1960" data-original-width="4032" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglGApaQ5v-V_RhKhQWGfDqMhB4jdHB3m5MpcsQqjrfVtf-P0TUid3ODWdzP7QKtjvdh6mSXmqF9RfAV5h4mLrrfrjs2ba4iYXR8wWP6zcxA0FP2JsQXnjaJ7yjYf5HK4-1HSdicgufWsPiwFT9eFqRhQF8NSvsQ1oX5qCDtWL2Zn9CTL_JqDBSlsZe/s320/20220628_124957.jpg" width="320" /></a></div><p><span style="font-size: 15px;">Looking at the recipe ingredients I see that Isinglass is needed to make the in-game wine. Obviously the product making is simplified for the game but the listing for the ingredient Isinglass left me thinking: what is Isinglass and what is it used for. </span>
<br /><br /><span style="font-size: 15px;">I found a couple of sources concerning what Isinglass is, what its used for and the origin of its name. First the what. Known as <i>"fish glue"</i>, Isinglass is made from the membranes of swim bladders of such fish as sturgeon, cod and hake. Next is the what is it used for. </span>
<br /><br /><span style="font-size: 15px;">In brewing and vinification, Isinglass is used as a filter. According to the article </span><span style="font-size: 15px;"><a href="https://daily.jstor.org/isinglass-or-the-many-miracles-of-fish-glue/" target="_blank">Isinglass; or, The Many Miracles of Fish Glue</a> by Matthew Wills from the <a href="https://daily.jstor.org/" target="_blank">JStor Daily website</a> dated August 23, 2020 </span><br /><span style="font-size: 15px;"></span></p><blockquote><span style="font-size: 15px;"><b>"It has been used for centuries as a fining, or clarifying agent, in alcoholic beverages. Finings remove particles like the yeast used in fermentation. Today, there are other ways of doing this, but isinglass is still being used by some producers of beer, wine, and hard cider."</b></span></blockquote><span style="font-size: 15px;">In terms of its use with beer, the article </span><span style="font-size: 15px;"><a href="https://beerandbrewing.com/dictionary/228er9hfoV/" target="_blank">The Oxford Companion to Beer definition of finings</a> </span><br /><span style="font-size: 15px;">from the <a href="https://beerandbrewing.com/" target="_blank">Craft Beer and Brewing website</a> states:</span>
<br /><blockquote><b><span style="font-size: 15px;">"Finings are processing aids added to unfiltered beer to remove yeast and protein haze. During fermentation yeast cells and beer proteins largely derived from the malt form a colloidal suspension that appears as a haze. A colloidal suspension forms when very small, charged particles are suspended in a liquid. An electrostatic charge, known as a zeta potential, repels one particle from the next and serves to impede the settlement of the solid particles from the liquid phase</span><span style="font-size: 15px;">.</span>
<br /><br /><span style="font-size: 15px;">In unclarified beer, yeast cell walls carry a negative charge. Isinglass and gelatin solutions are proteins that carry a positive charge. When added to newly fermented beer, the charged finings interact with the yeast and neutralize the zeta potential present on the cell wall. This eliminates the repulsive forces and sticks the yeast cells together to form a larger particle called a floc. These larger particles settle considerably faster than they would otherwise, as dictated by Stokes’ law.</span><span style="font-size: 15px;">"</span></b></blockquote><span style="font-size: 15px;">Many times an Isinglass is used right before the filtration of a beer.</span>
<br /><br /><span style="font-size: 15px;">In terms of wine, I refer to the article </span><span style="font-size: 15px;"><a href="https://www.decanter.com/learn/advice/what-is-fining-51651/" target="_blank">What is fining in wine? Ask Decanter</a> by Chris Mercer from <a href="https://www.decanter.com" target="_blank">Decanter.com</a> dated May 31, 2019:</span><br /><span style="font-size: 15px;"></span><blockquote><b><span style="font-size: 15px;">"It is part of the clarification and stabilisation process and involves adding a substance to the wine that will flush out certain elements that may cause a wine to look hazy or affect its aroma, colour or bitterness.</span>
<br /><br /><span style="font-size: 15px;">Fining removes ‘colloids’, which are molecules that include tannins, phenolics and polysaccharides.</span>
<br /><br /><span style="font-size: 15px;">The fining agent binds to the unwanted particles in the wine, which means they become sizeable enough to be filtered out.</span><span style="font-size: 15px;">"</span></b></blockquote><span style="font-size: 15px;">Ok then. Vinters that produce natural wines do not use any kind of filtering agent made from fish or otherwise. Now on to the origins of the name.</span><br />
<span style="font-size: 15px;"> </span><br />
<span style="font-size: 15px;">According to both sources, the word Isinglass comes from the Dutch and German word </span><span style="font-size: 15px;">word </span><span style="font-size: 15px;"><i>huizenblaas</i></span><span style="font-size: 15px;">, which translates to sturgeon (huizen) bladder (blaas). The substance has been used throughout the centuries as not only a filter, but as a preservative, medicinal uses such as bandages, as a restorative agent in paintings and even in cement. </span>
<br /><br /><span style="font-size: 15px;">In today's climate of veganism and vegetarianism, Isinglass has been replaced by other methods to filter out beer and wine. Who would have thought that playing an MMORPG could be so informative? </span>
<br /><br /><span style="font-size: 15px;">Any thoughts on the use of Isinglass in beer and wine production? Drop me your thoughts in the comments box.</span>
<br /><br /><span style="font-size: 15px;">I'll keep grinding and crafting both in and out of the game. Hasta the next post.</span><br /><br />
<p></p><p>Until Then May You Have Some Happy, Safe and Responsible Drinking, </p><p>SiscoVanilla </p><div style="text-align: left;">#SiscoVanilla<br />#SiscoVanillaServesAndDrinks <br />#SiscoVanillaHasABrewski<br />#SiscoVanillaBeerChronicles<br />#SiscoVanillaAtTheMovies </div><p>For Further Reading:</p><p><span style="font-size: 15px;">- <a href="https://caviarstar.com/blog/isinglass-what-is-it-and-how-is-it-related-to-caviar/" target="_blank">What is Isinglass and how is it related to Caviar?</a> by Dana C. Leavitt from the <a href="https://caviarstar.com" target="_blank">Caviar Star website</a> dated </span><span style="font-size: 15px;">January 2, 2018 </span><span style="font-size: 15px;">https://caviarstar.com/blog/isinglass-what-is-it-and-how-is-it-related-to-caviar/</span><!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_bodytext_220629_135317_339.sdocx--></p>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0The Bronx, NY, USA40.8447819 -73.864826812.534548063821155 -109.0210768 69.155015736178854 -38.7085768tag:blogger.com,1999:blog-2978566713437565273.post-41261534338132860532022-06-20T08:00:00.014-04:002022-06-30T14:53:45.502-04:00Rums of Puerto Rico Ad from the June 18, 1953 New York Times June 20, 2022<p>I was recently going through the New York Times from June 18, 1953. While scrolling through the pages, I came across an ad for the <a href="https://rumcapital.pr.gov/" target="_blank">Rums of Puerto Rico</a>. </p><p>Unfamiliar with the organization The Rums of Puerto Rico? According to the article <a href="https://www.americanrumreport.com/blog/rums-of-puerto-rico" target="_blank">How the Rums of Puerto Rico Program Works: An Interview with Director Alexandra Salgado</a> by Will Hoekenga from the <a href="https://www.americanrumreport.com/" target="_blank">American Rum Report</a> website dated October 4, 2019: </p><p></p><blockquote><p><b><i>"...since the mid-20th century, Puerto Rico has had its own standards that rum must meet in order to call itself a “rum of Puerto Rico.” </i></b></p><p><b><i>It started in 1948, when a government-owned corporation called the Puerto Rico Industrial Development Company established the Rums of Puerto Rico program to promote the Puerto Rican rum industry and help it maintain certain production standards."</i></b> </p></blockquote><p></p><p>At the time of the ad, some of the rums that made up the group were Bacardi (1862 in Cuba/1936 in Puerto Rico), Don Q (1856), Ron del Barrilito (1880.) </p><p>Without further ado, here is the ad from the Rums of Puerto Rico June 18, 1953.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCVZZGKGhiegB6nllTZbmcLELapZfb_F0VLgSWoGuxNno2uMks7F6zDgTAH6KZGW_uVfdJxhNcjivBSEZBao5nYt35AoejZNxmKoaZa2vkdtbxgVZZAEJkDZkNQD0awBMqzCvuHLcz2rFwPG8sFDoFN_wMC7kcJgLWyGJ5v1gbLbmvJR8iZtuHA8R/s1232/RumsPR1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="741" data-original-width="1232" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCVZZGKGhiegB6nllTZbmcLELapZfb_F0VLgSWoGuxNno2uMks7F6zDgTAH6KZGW_uVfdJxhNcjivBSEZBao5nYt35AoejZNxmKoaZa2vkdtbxgVZZAEJkDZkNQD0awBMqzCvuHLcz2rFwPG8sFDoFN_wMC7kcJgLWyGJ5v1gbLbmvJR8iZtuHA8R/w400-h240/RumsPR1.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Qznq-pAIwwF8w78IP8y3fHJSjdM42N9B2xk9B8XuTESBzh4PwXXSbyhbXB5XEbxAuP4Z9LPK0zqiNmRcpfjM4nqU0aGPcV3yA3DoBb0NOj5U0_5NhmVFGV7hIW62FWBTrQhSqgto3OWTmT3eNE4STNBNyrnIQhO_7z6hszFuTi4HGDES7GRS4ktd/s1159/RumsPR2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="580" data-original-width="1159" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Qznq-pAIwwF8w78IP8y3fHJSjdM42N9B2xk9B8XuTESBzh4PwXXSbyhbXB5XEbxAuP4Z9LPK0zqiNmRcpfjM4nqU0aGPcV3yA3DoBb0NOj5U0_5NhmVFGV7hIW62FWBTrQhSqgto3OWTmT3eNE4STNBNyrnIQhO_7z6hszFuTi4HGDES7GRS4ktd/w400-h200/RumsPR2.png" width="400" /></a></div><p>Have any of you ever had a taste of the then named Cocktail X and Cocktail Y? Whatcha think of them. Yea? Nay? Meh? Let me know,</p><p>Until Then May You Have Some Happy, Safe and Responsible Drinking, </p><p>SiscoVanilla </p><div style="text-align: left;">#SiscoVanilla<br />#SiscoVanillaServesAndDrinks<br />#SiscoVanillaHasABrewski<br />#SiscoVanillaBeerChronicles<br />#SiscoVanillaAtTheMovies </div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0The Bronx, NY, USA40.8447819 -73.864826812.534548063821155 -109.0210768 69.155015736178854 -38.7085768tag:blogger.com,1999:blog-2978566713437565273.post-15961238987157252112022-06-07T09:00:00.007-04:002022-06-16T16:03:29.688-04:00Who Was Stella Artois June 7, 2022<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNx-mcMxlOodALtOoKXbqkIKa1LKG6r3jeHuXFh8xSIBNANXhUgW8dTMp2TEKTZ_LCwSr89pUTlgQADCXtzw4hHKakoQa8FDhaP5ZGGG8eZIgdPjxonBMXj7KnjRdkVi4GZzbz0qNVS1HPpU7zkbAmG_llLAmCNEBsLwdxodtNXwqqV7xD7gbTG_P/s2450/IMG_20220605_125702_404.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2450" data-original-width="1960" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNx-mcMxlOodALtOoKXbqkIKa1LKG6r3jeHuXFh8xSIBNANXhUgW8dTMp2TEKTZ_LCwSr89pUTlgQADCXtzw4hHKakoQa8FDhaP5ZGGG8eZIgdPjxonBMXj7KnjRdkVi4GZzbz0qNVS1HPpU7zkbAmG_llLAmCNEBsLwdxodtNXwqqV7xD7gbTG_P/w160-h200/IMG_20220605_125702_404.jpg" width="160" /></a></div>While at the Yankees game this past Sunday, I had a nice cold 25oz can of Stella Artois to combat the heat in section 430. Normally I would try to find a beer that I haven't had before. But the stadium was jammed packed, lines super long and the game was close. So to avoid any of the action, it was easier to get one from the beer vendor that was walking around in our section. Looking at the can got me to thinking about two things: Who was Stella Artois? And Is Stella Artois reallt from from 1366? <div><br /></div><div>First off, Stella Artois wasn't a real person. The name for the beer comes from a couple of sources. The beer that is Stella Artois was initially brewed in 1926 as a Christmas beer. The brewery decided to create this beer in honor of the town of Leuven, Belgium and their historical brewery The Den Hoorn Brewery that was founded in 1366. In Dutch, the term Den Hoorn translates to The Horn which explains why there is a horn on the can with the year "Anno 1366" across the top with a star in the middle. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICUZL2NoharV8KAPejEeWroZbwdJD1iGEIhSqciwUT3Vv70v7EcW4T-xJ5oe5bc1FUGjSWcLM14k0ZDlI_z3I_hThIZWYPbmlFxPRloZ9ZXsstK-_-LSF-MzPWnPhrRQgxBy0-Ag8k4jBnpKJJ3UyCys4rePt-VYt_M-YQtanFOpHzjGggBxqOwAt/s3170/20220606_195127.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1814" data-original-width="3170" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICUZL2NoharV8KAPejEeWroZbwdJD1iGEIhSqciwUT3Vv70v7EcW4T-xJ5oe5bc1FUGjSWcLM14k0ZDlI_z3I_hThIZWYPbmlFxPRloZ9ZXsstK-_-LSF-MzPWnPhrRQgxBy0-Ag8k4jBnpKJJ3UyCys4rePt-VYt_M-YQtanFOpHzjGggBxqOwAt/s320/20220606_195127.jpg" width="320" /></a></div><div><br /></div>Here comes the meaning behind the star.<div><br /></div><div>Anno 1366 is Latin for the year 1366. The name Stella comes from the Latin word for Star. Since the beer was a Christmas beer, Stella (and the star on the can) commemorate the reason for the brew...Christmas and the Star of Bethlehem aka the Christmas Star. And now for Artois.</div><div><br /></div><div>Artois brings the name full circle. In 1708 the Den Hoorn Brewery was purchased by their brew master for the Den Hoorn Brewery by the name of Sebastian Artois. To honor his legacy, the town of Leuven, the Den Hoorn Brewery and the occasion for the beer, it was named Stella Artois. And there you go. </div><div><br /></div><div>If you ever wondered who Stella Artois was, now you know.</div><div><br /></div><div>Feel free to let me know if you're curious of the origins of other beer brands. I'm game to dive down the proverbial rabbit hole to find out.</div><div><br /></div><div><div>Until Then May You Have Some Happy, Safe and Responsible Drinking, </div><div><br /></div><div>SiscoVanilla </div><div>#SiscoVanilla</div><div>#SiscoVanillaServesAndDrinks</div><div>#SiscoVanillaHasABrewski</div><div>#SiscoVanillaBeerChronicles</div><div>#SiscoVanillaAtTheMovies </div></div><div><br /></div><div>For Further Reading:</div><div><br /></div><div><a href="https://www.stellaartois.com/en_us/heritage/heritage/" target="_blank">- Over 600 Years of Brewing Heritage from the Stella Artois website</a></div><div><a href="https://www.thedrinksbusiness.com/2022/01/the-history-of-stella-artois/" target="_blank">- The history of Stella Artois by Eloise Feilden dated 04 January 2022 from the Drinks Business website</a> </div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com01 E 161 St, Bronx, NY 10451, USA40.8296426 -73.926174512.519408763821154 -109.0824245 69.139876436178838 -38.7699245tag:blogger.com,1999:blog-2978566713437565273.post-73213406638273922112022-04-21T08:00:00.002-04:002022-04-21T08:00:00.184-04:00Heineken Silver April 21, 2022<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFC2i1x76pZ_yGFZqNBuVAzEPP6TD98MpYp9RpcqAy0MRe147KEN08IQFykPMzj6ztWXMoD2lcGO6Anjw5cLMGaXwaN4yzHN-pckRhPyvHZ0SEQSaqoHuG6TtBNPRBPuhWiLsGHE3TnU7MRXovon2qiu7NaOAVwHZUUbBn8etVUKCHOPsQQ14ZckJV/s900/Heineken-Silver.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFC2i1x76pZ_yGFZqNBuVAzEPP6TD98MpYp9RpcqAy0MRe147KEN08IQFykPMzj6ztWXMoD2lcGO6Anjw5cLMGaXwaN4yzHN-pckRhPyvHZ0SEQSaqoHuG6TtBNPRBPuhWiLsGHE3TnU7MRXovon2qiu7NaOAVwHZUUbBn8etVUKCHOPsQQ14ZckJV/w200-h150/Heineken-Silver.png" width="200" /></a></div>What's up peeps. Today's post concerns an ad for a beer that I recently saw during the UEFA Champions League broadcast. On the ticker, I saw an advertisement for Heineken Silver. I had no idea what Heineken Silver is, so I decided to look it up. Here is what I found out. <br /><br /></div><div style="text-align: left;">Heineken Silver is their low abv entry into the beer market that is focusing on a larger beer drinking demographic. Here is how Heineken Silver is described on the <a href="https://www.heineken.com/gb/en/our-products/heineken-silver" target="_blank">website</a>. </div><p></p><blockquote><span style="color: #45818e;"><b><i>Heineken® Silver has a smooth and refreshing finish, with a fruity aroma and balanced, bitterness at 4% ABV. </i></b></span></blockquote><p></p><div style="text-align: left;">And how do they produce a lower ABV beer? </div><p></p><blockquote><b><i><span style="color: #45818e;">Heineken® Silver isn’t an extra-cold version of Heineken® Original; it’s a completely different proposition that aims to appeal to a broader range of consumer tastes. Brewed at -1°C, Heineken® Silver has a more accessible, easy-to-drink finish. Lager beers experience a cold storage period to allow a ‘cold haze’ to form, which can be filtered out to leave a crystal-clear beer. The lower the temperature, the more cold haze forms and the more can be filtered out. Because cold haze is made out of proteins and rough-tasting tannins, a beer lagered at a lower temperature results in a more accessible flavour profile. </span></i></b></blockquote><p></p><div style="text-align: left;">The website states that Heineken Silver is suitable for vegetarians and vegans. As of now it seems that Heineken Silver is available in 19 European markets. No word if this brew will make it to the U.S..</div><div style="text-align: left;"> <br />Any of my overseas peeps have a taste of the Heineken Silver yet? Yeah? Nay? Meh? Let me know. <br /><br /></div><div style="text-align: left;">Until Then May You Have Some Happy, Safe and Responsible Drinking, </div><div style="text-align: left;"><br /></div><div style="text-align: left;">SiscoVanilla </div><div style="text-align: left;"><br /></div><div style="text-align: left;">#SiscoVanilla<br />#SiscoVanillaServesAndDrinks<br />#SiscoVanillaHasABrewski<br />#SiscoVanillaBeerChronicles<br />#SiscoVanillaAtTheMovies </div><div><br /></div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0Bronx, NY, USA40.8447819 -73.864826812.534548063821155 -109.0210768 69.155015736178854 -38.7085768tag:blogger.com,1999:blog-2978566713437565273.post-37623647367551692812022-04-18T08:00:00.004-04:002022-04-18T09:19:57.105-04:00McKenzie Rye Whiskey from Finger Lakes Distillery April 18, 2022<div style="text-align: left;">Hey peeps, what's up. For today's post I'm staying in the New York Finger lakes region. In my last post I did a quick profile for the <a href="http://siscovanilla.blogspot.com/2022/04/hildick-applejack-from-may-16-1934-new.html?m=0" target="_blank">Hildick Applejack Brandy </a>brand. Now I'm focusing on one of the new school distilleries in the area that produces an interesting Rye Whiskey. </div><div style="text-align: left;"><br />McKenzie Rye Whiskey from the <a href="https://fingerlakesdistilling.com/" target="_blank">Finger Lakes Distillery</a> (4676 NYS Route 414 Burdett, New York [607-546-5510]). Finger Lakes Distillery is designated as a New York State Farm Distillery. What does that mean? According to the post <a href="https://sla.ny.gov/what-can-you-do-craft-beverage-manufacturer" target="_blank">What Can You Do as a Craft Beverage Manufacturer?</a> from the New York State Liquor Authority website: <br /></div><div style="text-align: left;"><blockquote><i><b><span style="color: #cc0000;">Farm Distilleries are required to use at least 75% New York grown or produced fruits, vegetables, grain and grain products, honey, maple sap or other agricultural products. Farm distillery licensees may only produce New York State labelled liquor. </span></b></i></blockquote></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoV7DxHVwYnC7qKvezsUhLlhEmjuem-NrJmbTi2CjPoCurWPvsJrdpy5qBryhl6am_p2Jgz-Vfy6Muq4kiEIGH4bQIR2RNFiTfaNkUiNLs5SHHidRQMoLKnZIWDI-h_Y42VzbmqMNqGQx2VQ-aLEmXsOmEc7rEN-nJiFIT949hf0h5cCTQzlnTgvI/s3281/McKenzie%20Rye.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3281" data-original-width="1411" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVoV7DxHVwYnC7qKvezsUhLlhEmjuem-NrJmbTi2CjPoCurWPvsJrdpy5qBryhl6am_p2Jgz-Vfy6Muq4kiEIGH4bQIR2RNFiTfaNkUiNLs5SHHidRQMoLKnZIWDI-h_Y42VzbmqMNqGQx2VQ-aLEmXsOmEc7rEN-nJiFIT949hf0h5cCTQzlnTgvI/s320/McKenzie%20Rye.jpg" width="138" /></a></div>So based on that, here is how <a href="https://fingerlakesdistilling.com/our-products/whiskey/" target="_blank">McKenzie Rye Whiskey</a> is described on their website:<br /></div><div style="text-align: left;"><blockquote><i><b><span style="color: #cc0000;">McKenzie Rye Whiskey is made from local rye grain and is distilled using old-time techniques. We age this whiskey in new charred oak casks and finish in sherry barrels from local wineries. The sherry balances the spiciness of the rye and also gives a nod to the wine region where this whiskey is produced. 750 ml | 91 proof </span></b></i></blockquote></div><div style="text-align: left;">The label also states that it is aged a minimum of 3 years in American Oak casks.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Now I'm very much not drinking any hard liquor these days. But for the sake of this post I poured my self a very teeny teeny amount of McKenzie Rye Whiskey to wet my palate. Its been a while since I've had any brand of rye whiskey but I have to say that I like what McKenzie brings to the table. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I found it to be sweet with a subtle spice on the back end. It isn't as spicy as other ryes that I've had and enjoyed. But it was just enough spice. It was also very aromatic to the nose. It also left me with a nice tingle on the lips that I have to admit that I've missed. <br /><br /></div><div style="text-align: left;">I highly recommend that you try some. We have it available at <a href="https://www.finnscornernyc.com/" target="_blank">Finns Corner</a> (660 Washington Ave, Brooklyn, NY 11238 [347-663-9316]) for your drinking pleasure. Roll on in. </div><div style="text-align: left;"><br />For my next post I'm focusing on Heineken's newest offering, a low ABV brew known as Heineken Silver. Keep your 👀 peeled for it. <br /><br /></div><div style="text-align: left;">Until Then May You Have Some Happy, Safe and Responsible Drinking, </div><div style="text-align: left;">SiscoVanilla </div><div style="text-align: left;"><br />#SiscoVanilla<br />#SiscoVanillaServesAndDrinks <br />#SiscoVanillaHasABrewski<br />#SiscoVanillaBeerChronicles<br />#SiscoVanillaAtTheMovies </div><div><br /></div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0660 Washington Ave, Brooklyn, NY 11238, USA40.678352 -73.96411499999999312.368118163821151 -109.12036499999999 68.988585836178842 -38.807864999999993tag:blogger.com,1999:blog-2978566713437565273.post-86901085071721841552022-04-11T08:00:00.007-04:002022-04-16T22:52:43.004-04:00Hildick Applejack From the May 16, 1934 New York Times April 11, 2022 <p></p>In today's liquor world <a href="https://siscovanilla.blogspot.com/2017/11/lairds-applejack-american-original.html?m=1" target="_blank">Laird's Applejack Brandy</a> is the king of applejack brandy here in the United States. Tracing their history to 1717 with the creation of the original distillery, Laird's has the distinction of being the oldest distillery in the United States. But at one time there were many distilleries producing applejack brandy. One such distillery was the Bashford Cider and Vinegar Works based in the Finger Lakes area of New York State. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSn_eozWmhrLO2_eFLmIXofZTkajWMEYZCsf3qivzDi1FUzpxOIHw6SLakXxrvyfLM1d5mS1rVMvmpuibh9D8sja4cHwSGZb1sJ5nRNbI40HPUHN48COIRC2A8ZSgcd34Vyk7XXgjQh6jgsFRz6tjQVg7g9uCBmhCsGYsm2yhgkYbOi6KqTxgwYyv0/s646/05-16-1934.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="558" data-original-width="646" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSn_eozWmhrLO2_eFLmIXofZTkajWMEYZCsf3qivzDi1FUzpxOIHw6SLakXxrvyfLM1d5mS1rVMvmpuibh9D8sja4cHwSGZb1sJ5nRNbI40HPUHN48COIRC2A8ZSgcd34Vyk7XXgjQh6jgsFRz6tjQVg7g9uCBmhCsGYsm2yhgkYbOi6KqTxgwYyv0/w200-h173/05-16-1934.png" width="200" /></a></div>I found the following ad for the Hildick Applejack from the New York Times dated May 16, 1934. The Bashford Cider and Vinegar Works was located in Lyons, N.Y. and their distiller was a man called Walter Hildick. They produced a 100 proof applejack brandy and the ad listed a number of cocktails that one could enjoy with their applejack brandy. So what happened to the Hildick brand of applejack brandy? According to the article <a href="http://fltimes.com/lifestyle/looking-back-new-museum-room-to-feature-wayne-businesses----then-and-now/article_c21f1e8d-a574-54f9-8c5d-7500ebf6ab7e.html" target="_blank">LOOKING BACK: New museum room to feature Wayne businesses -- then and now</a> from the <a href="https://www.fltimes.com/" target="_blank">Finger Lakes Times</a> website By Larry Ann Evans dated August 27, 2017 this is what happened to the distillery:<p></p><p></p><blockquote><i><b><span style="color: #b45f06;">James D. Bashford built several factories in Lyons, but the one that most remember is the cider and vinegar factory on Water Street. The brandy business was later sold to Jack Laird. The Lairds of Red Bank, N.J. are considered the oldest producer of applejack in the country. When the last barrels of applejack were made under Laird in Lyons, the factory was sold to the Speas Company of Kansas City, a national wholesale distributor. Under them a million gallons of cider was produced annually and apple brandy was manufactured each fall. In September 1968 the mill closed and on May 11,1976 it was destroyed by fire.</span></b></i></blockquote><p>I'm not sure when the Hildick line of applejack was discontinued. I wish I knew to give the Hildick portion of this post a proper ending. </p><p>Curious as to why this particular spirit is known as applejack? According to the article <a href="https://hvwinemag.com/hudson-valley-applejack/" target="_blank">Defining Moments in Hudson Valley Applejack</a> from the <a href="https://hvwinemag.com/" target="_blank">Hudson Wine Magazine</a> website dated January, 2020:</p><p></p><blockquote><p><b><i><span style="color: #b45f06;">During the early Colonial Era in America, apple seeds from Europe were planted extensively, and almost every farm in the New World soon had its own apple orchard. After a harvest, surplus apples were pressed into cider, which was plentiful and cheap. Early settlers quickly came to favor cider and cider brandy, or “applejack,” which was traditionally made by allowing “hard,” or fermented, apple cider to freeze outside during the winter months. The layers of ice were removed and the liquid allowed to re-freeze—sometimes three or four more times—to concentrate the alcohol.</span></i></b></p><p><b><i><span style="color: #b45f06;">The word “applejack” itself is said to have been derived from the term “jacking,” an early term for freeze distillation. The resulting unfrozen liquid, however, was a crude and powerful drink, whose effect, it’s been noted, was like “a crack on the head with a hammer.”</span></i></b></p></blockquote><p>What's the difference between applejack, apple brandy and blended applejack? The article <a href="https://hvciderguide.com/applejack/" target="_blank">Hudson Valley Applejack</a> from the <a href="https://hvciderguide.com/" target="_blank">Hudson Valley + Capital Region Ultimate Cider + Apple Spirits Guide</a> states:</p><p></p><blockquote><i><b><span style="color: #b45f06;">The terms applejack and apple brandy are still synonymous (i.e., distilled from 100% apples), but new federal regulations allow for a “blended applejack” with up to 80 percent neutral grain spirits – a relic from the post-war years when consumers lost their taste for fruit brandy, and companies looked for cheaper ways to produce it.</span></b></i></blockquote><p></p><p>Currently New York State is having a renaissance with the production of applejack and apple brandy. We'll see how the market for this American of spirits continues to grow in the next few years. With that in mind, let me take this post back to Hildick applejack brandy.</p><p>Hildick had a number of cool looking posters for their applejack brandy with cocktail recommendations on each one. Here are four that I came across online:</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PzB43c877hlNXRC2X_03cf-X284OvvnznNobR0KrV0k-NEisgsuetIbJ31CLnwNd3GsuGxfF5SK1zWvNU5c-4NumwfbPMxgYgeFxi8SpVKdabshuTdncBaqTFfEfcX9Ndf3kFae9_rjTfknofKK95bnIcOSQ5BdDrnx0ihS8o38nZ6NeHBKiV-p6/s742/Hildickr.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="742" data-original-width="556" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PzB43c877hlNXRC2X_03cf-X284OvvnznNobR0KrV0k-NEisgsuetIbJ31CLnwNd3GsuGxfF5SK1zWvNU5c-4NumwfbPMxgYgeFxi8SpVKdabshuTdncBaqTFfEfcX9Ndf3kFae9_rjTfknofKK95bnIcOSQ5BdDrnx0ihS8o38nZ6NeHBKiV-p6/s320/Hildickr.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYhncfMMJqgTeLq7i_z-Uqpca4WdZt7oyMrWfGATcv93dnlK4vU0AaGdNxVJIfAWwPUrEP0Tj4bTT4DGVFXx_OfMOnUdc7k81DEAKcI5Axf9nC8FLLoK73p4bNMTETNmurnXHPz9Da5n9yXk_CX4r7cNUu2CdnJDFSNx9qdZpPOeoxKTm8pmkaMGt/s810/Hilick%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="648" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYhncfMMJqgTeLq7i_z-Uqpca4WdZt7oyMrWfGATcv93dnlK4vU0AaGdNxVJIfAWwPUrEP0Tj4bTT4DGVFXx_OfMOnUdc7k81DEAKcI5Axf9nC8FLLoK73p4bNMTETNmurnXHPz9Da5n9yXk_CX4r7cNUu2CdnJDFSNx9qdZpPOeoxKTm8pmkaMGt/s320/Hilick%202.jpg" width="256" /></a></div></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUvJHYwNYuZrQH0EEOjhb2VRzpIigZRGKobJHoHNwAF27OyC3bogZeVGXmr9JhISLk_Gdf42cpubaoq_910eHgY54D6nPVoFiZNoIWKvdzQX8fdc72bTMdqPBi5ZamoppfOJ4vp-8bTdWw88PCvzF6rRtM-1n9ChhEBbQI1kzRCBC64OYM3HgTj9k/s500/s-l500.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="381" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUvJHYwNYuZrQH0EEOjhb2VRzpIigZRGKobJHoHNwAF27OyC3bogZeVGXmr9JhISLk_Gdf42cpubaoq_910eHgY54D6nPVoFiZNoIWKvdzQX8fdc72bTMdqPBi5ZamoppfOJ4vp-8bTdWw88PCvzF6rRtM-1n9ChhEBbQI1kzRCBC64OYM3HgTj9k/s320/s-l500.jpg" width="244" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoc8NlMp72X0QvRu-MK5wK1_cfFcoTvRLiPvCztaM686lr1hXAV3233sVjKaSEFcshjrO9K4LKxiuQjiT0kO6YBt4TvltA89e6APF-Q1AQ0pXyOTB6Bam_6hJAeisMMBx5ECOLqG9YKW12QAjOArJIDAWDlyjCmkNM26CX0GhagacE27Wbjg3RyWfS/s926/ca2ec94.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="926" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoc8NlMp72X0QvRu-MK5wK1_cfFcoTvRLiPvCztaM686lr1hXAV3233sVjKaSEFcshjrO9K4LKxiuQjiT0kO6YBt4TvltA89e6APF-Q1AQ0pXyOTB6Bam_6hJAeisMMBx5ECOLqG9YKW12QAjOArJIDAWDlyjCmkNM26CX0GhagacE27Wbjg3RyWfS/s320/ca2ec94.jpg" width="249" /></a></div><br /></div><br /></div>Have you had a taste of any of the newer applejack brandies on the market? Feel free to let me know what you think. <div><br /></div><div><div>Until Then May You Have Some Happy, Safe and Responsible Drinking,</div><div>SiscoVanilla</div><div><br /></div><div>#SiscoVanilla</div><div>#SiscoVanillaServesAndDrinks </div><div>#SiscoVanillaHasABrewski</div><div>#SiscoVanillaBeerChronicles</div><div>#SiscoVanillaAtTheMovies </div><p><br /></p><p></p><p></p></div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0tag:blogger.com,1999:blog-2978566713437565273.post-6351937811905615752022-04-07T15:57:00.004-04:002022-04-16T22:54:01.227-04:00Dubonnet Meets Vodka from the June 3, 1975 New York Times April 7, 2022<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFs7wPAn3KDcBMcdhDILr1cbUQHoFACdVdBkfbg4jmZl9Fh7LaBtGM-1XCoVUv51G85uzgR6lbUNYzaHwSCmTVxjwdS2cVb87LVjh2LS8SQ_KC0-k-hWLTsb8jacBBUh866QHxRJ7DfQ/s1600/Dubonet+Vodka.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefmwx5WHim_1ZdQ3dIXMqqo9J3HlUW0SpdQ-FDNUVUDlyRs-hpd0JcunU3O5p4IAlgkTIi79gsYpM4nm5CG8eRv27TH6vT-Ho-DJZZj09-yNbxfyUHdgWBvM-2SOJfg8bMF6CyU4DfHwiavwcafK3yrzL9IHJngPfSmTuNNlcU5bqknLGwjPctVXU/s689/Dubonet%20Vodka.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="689" data-original-width="288" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefmwx5WHim_1ZdQ3dIXMqqo9J3HlUW0SpdQ-FDNUVUDlyRs-hpd0JcunU3O5p4IAlgkTIi79gsYpM4nm5CG8eRv27TH6vT-Ho-DJZZj09-yNbxfyUHdgWBvM-2SOJfg8bMF6CyU4DfHwiavwcafK3yrzL9IHJngPfSmTuNNlcU5bqknLGwjPctVXU/s320/Dubonet%20Vodka.png" width="134" /></a></div>I went digging through the time machine known as the New York Times for liquor ads. Since it seems that I've been in the 1970s concerning cocktails as of late, I decided to check the New York Times for June 3, 1975. Tuesdays seem to be a good day to find a plethora of liquor ads in the old Gray Lady. I found six liquor ads in that day's newspaper, unfortunately for my research purposes they were all the same ad: <i><b>Dubonnet Meets Vodka</b></i>.<div><br /><div>
I last profiled Dubonnet in my March 11, 2014 post entitled <a href="http://siscovanilla.blogspot.com/2014/03/oss-117-le-caire-nid-despions-2006.html" target="_blank">OSS 117: Le Caire, nid d'espions (2006)</a> In that movie, the main character suggests a Dubonnet to his companion for the evening. If you don't know what Dubonnet is, here is a brief history lesson. </div>
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Dubonnet is a French aperitif whose origins lay with the French Foreign Legion. French chemist Joseph Dubonnet came up with his namesake as a way to make quinine easier to drink for the French soldiers fighting in North Africa during the 1840's. Dubonnet is known as an aromatized wine that is flavored with herbs, roots, flowers, barks, quinine and other botanicals. Dubonnet has a very low alcohol content of 19%. </div><div><br /></div><div>Now I have yet to taste Dubonnet. I refer you to the article <a href="https://winelovermagazine.com/blog/what-is-dubonnet-and-how-does-it-taste/" target="_blank">What Is Dubonnet and How Does It Taste? </a>by Oliver Hoss from the <a href="https://winelovermagazine.com/" target="_blank">Wine Lover Magazine</a> dated September 23, 2020:</div><div></div><blockquote><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9L8CNh1EGNTuRQ1Ev86IU1K7vPn75t9IFy7HSa4Urp1Kv-EyP2vbgz1mPw4uIHNW-tsZQpfbJVkIo7wc8RqxTvKcWmrBTdBFcq0w6tj5P0qpoD-bMia3pK7zJTA7Et12fSjCSc7HjyQjRV1Xl2jrZboBi4Tr2IlEmOfxFhoJZIjMp1Rb5QXIh39J/s598/dubonnet-rouge-grand-aperitif.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="598" data-original-width="245" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9L8CNh1EGNTuRQ1Ev86IU1K7vPn75t9IFy7HSa4Urp1Kv-EyP2vbgz1mPw4uIHNW-tsZQpfbJVkIo7wc8RqxTvKcWmrBTdBFcq0w6tj5P0qpoD-bMia3pK7zJTA7Et12fSjCSc7HjyQjRV1Xl2jrZboBi4Tr2IlEmOfxFhoJZIjMp1Rb5QXIh39J/s320/dubonnet-rouge-grand-aperitif.jpg" width="131" /></a></div><span style="color: #990000;"><b>The base for Dubonnet is a still wine made from different red grapes...The key to making Dubonnet is to stop the fermentation process early by adding neutral grape brandy. Vintners then mix the must with bark from the Cinchona tree, which is the basis for quinine. They also add cane sugar and several herbs to give the wine its typical spicy taste.</b></span></div><div></div></blockquote><div>So what does it taste like? I refer back to the abovementioned Oliver Hoss article:</div><div><blockquote><div><span style="color: #990000;"><b>Think of Dubonnet as a combination of fortified wine like Port or Sherry and a herbal liqueur. With an alcohol content of 15% and a thick, almost syrup-like texture, it’s a full-bodied and robust drink. It offers sweet as well as bitter flavors. The latter comes primarily from quinine, which still is a crucial ingredient.</b></span></div><div><span style="color: #990000;"><b><br /></b></span></div><div><span style="color: #990000;"><b>Other flavors you can sense include herbs and spices, such as thyme, rosemary, fennel, anise, orange zest, and nutmeg. You might also perceive notes of cacao, raisins, and lavender, as well as earthy or wooden aromas.</b></span></div><div></div></blockquote><div>In the 1930s, famed French artist Cassandre created the Dubonnet Man ads with the slogan <i>"Dubo, Dubon, Dubonnet"</i> which you can see below:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1c68JXAKG6_IHF2X3yG_VybpR_lRv40op2ZRFeW4jjNZhTfkV08f1tfhTC2giGkVhf-h3ODmXeBSv7wFwouNVnXYaBHaFzGyRrzTahs96Wb3Op02BJusDfQTNNt-ucFvNZ5Gonl0-buhWMKfACPXo8AR31RpZZfMVuvI8QjOT0Ah-awzn5GN1sAi/s1800/resociety_highres-63.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="1800" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1c68JXAKG6_IHF2X3yG_VybpR_lRv40op2ZRFeW4jjNZhTfkV08f1tfhTC2giGkVhf-h3ODmXeBSv7wFwouNVnXYaBHaFzGyRrzTahs96Wb3Op02BJusDfQTNNt-ucFvNZ5Gonl0-buhWMKfACPXo8AR31RpZZfMVuvI8QjOT0Ah-awzn5GN1sAi/w400-h211/resociety_highres-63.jpg" width="400" /></a></div><div><br /></div></div>
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The aperitif was favorite of the late Queen Elizabeth aka the Queen Mother and is favored by her daughter Queen Elizabeth II. Both Queens would get their Dubonnet in a cocktail with gin at a ratio of 70% Dubonnet to 30% Gin with ice and a slice of lemon. </div><div><br /></div><div>To read more about the drinking habits of the British Royal Family, check out the article <a href="https://www.telegraph.co.uk/food-and-drink/features/how-to-drink-like-the-royal-family/" target="_blank">How to drink like the Royal family</a> from the UK Telegraph.<span style="color: #222222; font-family: austin news deck semibold, georgia, times, serif;"><span style="font-size: 30px; letter-spacing: 0.6px;"> </span></span>The recipe in the ad calls for a cocktail of 2 parts Dubonnet and 1 part Vodka with a twist of lemon. </div><div><br /></div><div>What I find curious is why not try to capitalize on how popular Dubonnet and Gin was with the UK Royals at the time and show that combination in ads here in the United States rather than Dubonnet and Vodka. Was it due to Vodka becoming a more popular spirit here in the U.S. than Gin? Possibly. </div><div><br /></div><div>If you look at some of the more popular cocktails of the era such as the Harvey Wallbanger, the White Russian, the Greyhound/Salty Dog and the Moscow Mule to name a few are Vodka based cocktails. So maybe that's the reason for Vodka in the ad instead of Gin. </div><div><br /></div><div>Since 1976 Dubonnet owner Pernod Ricard has produced two variations to the classic Dubonnet Red: Dubonnet Blanc and Dubonnet Gold. </div><div><br /></div><div>So what do you think about Dubonnet. Like it? Hate it? Meh? Let me know. I'm curious to hear what you think of it. </div><div><br /></div><div>On a parting note, I'll leave you with a classic Dubonnet commercial from the early 1970's with a pre Charlie's Angels Farrah Fawcett and a pre Magnum P.I. Tom Selleck. </div><div><br /><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/rpqK6jpl-94" title="YouTube video player" width="560"></iframe></div><div><br /></div><div><div>Until Then May You Have Some Happy, Safe and Responsible Drinking,</div><div>SiscoVanilla</div><div><br /></div><div>#SiscoVanilla</div><div>#SiscoVanillaServesAndDrinks</div><div>#SiscoVanillaHasABrewski</div><div>#SiscoVanillaBeerChronicles</div><div>#SiscoVanillaAtTheMovies </div></div><div><br /></div><div><br /></div><div>For Further Reading:</div><div><ul style="text-align: left;"><li><a href="https://www.doyoudubonnet.com/about-us.php?page=heritage" target="_blank">Do You Dubonnet website</a></li><li><a href="https://www.diffordsguide.com/beer-wine-spirits/856/dubonnet-red" target="_blank">Dubonnet Red by the Difford's Guide website</a></li></ul></div>
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</div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0tag:blogger.com,1999:blog-2978566713437565273.post-67370471225492438102022-04-05T08:00:00.003-04:002022-04-16T22:54:26.775-04:00What is Light Whisky From the December 9, 1963 New York Times April 5, 2022Hey peeps, I recently reupped my subscription with the digital version of the New York Times thanks to a timely gift subscription (Thanks Deborah!!!) As I am prone to do, I like to go back in time via the New York Times Times Machine and look for old beer and booze ads. For today's non beer post I went back to December 9, 1963 and came across two related ads that piqued my interest. Here are the two ads:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHqkCdi3nQTkRrC69fa52jSxosBm6WD3frOaLEg4IIfGEuFhIc_VoJgGIk5AFcDe6ZaC1vEwu6W6mh5WZNU2p_FBA0s7tIv9ExewUKQELykC4yNBgNMQgKhyPNOtMJdJ0o6amx1NnvkQ/s1600/William+Lawsons.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="772" data-original-width="614" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHqkCdi3nQTkRrC69fa52jSxosBm6WD3frOaLEg4IIfGEuFhIc_VoJgGIk5AFcDe6ZaC1vEwu6W6mh5WZNU2p_FBA0s7tIv9ExewUKQELykC4yNBgNMQgKhyPNOtMJdJ0o6amx1NnvkQ/s320/William+Lawsons.png" width="254" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKI64iIVOadmZDuAie_A7EXB9XzC1Ye7Q9v3R30TfKQ5Y3UP3w0Z-mfKolkSN1iqnxkqD2UF_OcV_CJgZrh4djP2NdgyN-LuzpbFAloK5fehni9AI3LSWZ4R1-ICZiPtzVVqiPyaGrQEY/s1600/Kings+Ransom.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="384" data-original-width="261" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKI64iIVOadmZDuAie_A7EXB9XzC1Ye7Q9v3R30TfKQ5Y3UP3w0Z-mfKolkSN1iqnxkqD2UF_OcV_CJgZrh4djP2NdgyN-LuzpbFAloK5fehni9AI3LSWZ4R1-ICZiPtzVVqiPyaGrQEY/s320/Kings+Ransom.png" width="217" /></a></div>
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For more information on the <a href="https://scotchwhisky.com/whiskypedia/2554/william-lawson-s/" target="_blank">William Lawson's Light Scotch Whisky</a> and <a href="https://scotchwhisky.com/whiskypedia/2433/king-s-ransom/?__cf_chl_jschl_tk__=d4670df35eb4caf964425fceeccf5e5db9b45dbe-1575944447-0-Adln6uLWhbUuTqhJikHF9UrMV1-S9IMGWl4emBCuHThhpX2JtuL6-qUsqBl532H8nFbs2Y5e6taMjXl5MpgsFzFmdCRGpxXUd6wWblYzS6rGIAARVE0cRHuMIcF2VqTO7NxrBKRmq0Cg_iCydVwRbv7bcvAXJxcxjlnLCoEkTDKh8EDN1R13hmjtFPplZBkiKSWP0LSe5K1JIaCYAZY4H3U-5qkt9qZOu_ISjbX5MYhaLGZuZjP9q380KVRogkNS-979v_CxpU6iwFh17nNgm21QC8wTXi_Qefm9Hn6kOn-imIUrVcE11kSwV1-huN_uuw" target="_blank">King's Ransom</a> brands listings, you can check them out on the <a href="https://scotchwhisky.com/" target="_blank">ScotchWhisky</a> website.<br />
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What caught my eye was the term <b><i>"Light Scotch Whisky" </i></b>and I thought to myself <i><b>"What exactly is Light Scotch Whisky."</b></i> Down the rabbit hole I go.<br />
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Light whisky is a category of whisky born in the United States due to a couple of reasons. One was the rise in popularity of neutral grain spirits such as Vodka and Gin. Second was the fall in popularity of American whiskey and third was the inability of the American whiskey products being able to match cost and prestige with imported whiskys. Research showed that drinking patterns fell towards the lighter distilled spirits like Vodka and Gin and the lighter flavors of the imported scotch whiskys. So what was to be done about it? Government regulation.<br />
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According to the <a href="https://www.law.cornell.edu/cfr/text/27" target="_blank">CFR: Title 27. Alcohol, Tobacco Products and Firearms</a> § 5.22 - The standards of identity:<br />
<blockquote class="tr_bq">
<span style="color: #783f04;"><i><b>“Light whisky” is whisky produced in the <a class="colorbox-load definedterm" data-target="#myModal" data-toggle="modal" href="https://www.law.cornell.edu/cfr/text/27/5.22">United States</a> at more than 160° proof, on or after January 26, 1968, and stored in used or uncharred new oak containers; and also includes mixtures of such whiskies. If “light whisky” is mixed with less than 20 percent of straight whisky on a <a class="colorbox-load definedterm" data-target="#myModal" data-toggle="modal" href="https://www.law.cornell.edu/cfr/text/27/5.22">proof gallon</a> basis, the mixture shall be designated “blended light whisky” (light whisky - a blend). </b></i></span></blockquote>
So what did this mean for the end result which hit the market in 1972. According to the article <a href="https://punchdrink.com/articles/accidental-return-of-light-bourbon-whiskey/" target="_blank">The Accidental Return of Light Whiskey</a> by Aaron Goldfarb from Punch.com dated May 7, 2019:<br />
<blockquote class="tr_bq">
<span style="color: #660000;"><b><i>By definition, light whiskey had to be distilled to at least 160 proof, though it was typically distilled as high as 190 proof, stripping it of its flavor until it closely resembled grain neutral spirit (GNS). (Bourbon, by contrast, usually enters the barrel in the 100- to 125-proof range and legally can never be distilled higher than 160.) Light whiskey would then be briefly aged in used barrels, typically bourbon barrels, which, having gone through the ringer a few times, were largely lacking in char flavor. These factors resulted in a mildly flavored, almost vodka-like whiskey. It failed to catch on as a standalone spirit and, for the last three decades, has been used as the cheaper, more neutral component of lighter American and Canadian blends.</i></b></span></blockquote>
To be honest, I had never heard about Light Whiskey but it seems to be that they were basically trying to make a whisky flavored vodka. This is rather ironic since the early advertisements for American made Smirnoff Vodka tried to pass it off as <i>"white whiskey."</i> It would be the inclusion of Smirnoff Vodka in the 1950s cocktail invention The Moscow Mule that would catapult Vodka's popularity in the decades that followed and helped bring down the popularity of American whiskey. I shed more light on this my post <a href="http://siscovanilla.blogspot.com/2014/01/ian-flemings-dr-no-1962.html" target="_blank">Ian Fleming's Dr. No (1962) dated</a><a href="http://siscovanilla.blogspot.com/2014/01/ian-flemings-dr-no-1962.html" target="_blank"> January 16, 2014</a>. <br />
<br />
Not surprisingly the light whiskey category never really caught on and seemed to fade off into obscurity...until recently. High West Distillery of Utah has the<a href="https://www.highwest.com/products/14-year-light-whiskey-very-rare.php" target="_blank"> High West 14-year </a><a href="https://www.highwest.com/products/14-year-light-whiskey-very-rare.php" target="_blank">Light Whiskey</a>. Weaver’s Spirits of Colorado has their <a href="http://weaversspirits.com/libations" target="_blank">American Light Whiskey – Mount Massive Expression.</a><br />
Whether or not the Light Whiskey category can catch on today or fade once again into obscurity remains to be seen. To read a more in depth article on light whiskey, I recommend you read <a href="http://chuckcowdery.blogspot.com/" target="_blank">Chuck Cowdery's</a> article <a href="http://chuckcowdery.blogspot.com/2015/08/the-strange-story-of-how-light-whiskey.html" target="_blank">The Strange Story of How Light Whiskey Saved Bourbon</a> dated August 5, 2015.<br />
<br />
Ok, time to climb out of the rabbit hole. Any of you fine gals and guys try any version of the light whiskey on the market? Yay? Nay? Meh? What did you think? Drop me a line and let me know.<br />
<br /><div>Until Then May You Have Some Happy, Safe and Responsible Drinking,</div><div>SiscoVanilla</div>
<br />
#SiscoVanilla<div>#SiscoVanillaServesAndDrinks<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles</div><div>#SiscoVanillaAtTheMovies <br />
<br /></div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0tag:blogger.com,1999:blog-2978566713437565273.post-22354876340348760432022-04-03T17:09:00.004-04:002022-04-16T22:55:00.569-04:00Mandarin Ginger Gin Fizz with Four Pillars Rare Dry Gin April 3, 2022I recently came across Singapore based food blogger <a href="https://www.sarahhuangbenjamin.com/about-sarah" target="_blank">Sarah Huang Benjamin's</a> show <a href="https://www.google.com/search?q=must+try+asia+show&sxsrf=APq-WBuuo3U066D6S50EA4tAp-FWTGZDig%3A1649020363432&ei=yw1KYsz9GaW-ggfP_Yi4Bg&ved=2ahUKEwjox-_L5_j2AhXCdN8KHXznBJYQnZMFegQIPhAC&uact=5&oq=must+try+asia+show&gs_lcp=Cgdnd3Mtd2l6EAMyBwghEAoQoAEyBwghEAoQoAE6BwgAEEcQsAM6BggAEBYQHjoFCAAQhgM6BAgAEA06CAghEBYQHRAeSgQIQRgASgQIRhgAUOABWMsJYIkLaAFwAXgAgAGWAYgBzQOSAQM0LjGYAQCgAQHIAQjAAQE&sclient=gws-wiz&stick=H4sIAAAAAAAAAOMwe8RozC3w8sc9YSmtSWtOXmNU4WJ1TMovLRGS5mJzzSvJLKkUEpTi5-LVT9c3NEyqSDesLC834FnEKpRbWlyiUFJUqZBYnJmoUJyRXw4AddGfYk0AAAA&ictx=1" target="_blank">Must Try! Asia.</a> I found this show on the Discovery Plus app. Sarah has on her Instagram page a recipe for a delicious sounding cocktail for this past Chinese New Year called the <a href="https://www.instagram.com/p/CZeUF_OoIOA/" target="_blank">Mandarin Ginger Gin Fizz</a>. You can see the reel at the bottom of the post for the ingredient list and how to make the cocktail. <div><br /></div><div>What drew my curiosity was the brand of gin that she used for the cocktail. Sarah uses a brand of gin called Four Pillars Rare Dry Gin. I've never heard of the Four Pillars brand so I decided to do a little hunting. <div><br /></div><div><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB99UunifutFFKiSI9waZa2kXZpYZeXuTkpNj-7MTk48MMSKpLDHt7_hCwVvgssFF3uu6OTlx121OzO8PasypVtnePMG5yph_ywKbqHrO00GZ2XsyRZziaUbO8txIm4J2721Jay6OXc6A13InXQ_hfXSkP_zyG6X3NHGXMijbQH54PZAD685WtyAUr/s513/Four_Pillars_Gin_RDG_.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="513" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB99UunifutFFKiSI9waZa2kXZpYZeXuTkpNj-7MTk48MMSKpLDHt7_hCwVvgssFF3uu6OTlx121OzO8PasypVtnePMG5yph_ywKbqHrO00GZ2XsyRZziaUbO8txIm4J2721Jay6OXc6A13InXQ_hfXSkP_zyG6X3NHGXMijbQH54PZAD685WtyAUr/w139-h200/Four_Pillars_Gin_RDG_.jpg" width="139" /></a></div>Started in 2013, the <a href="https://www.fourpillarsgin.com/" target="_blank">Four Pillars Distillery</a> is a small distillery based in Australia that is known to make some real unique kinds of gin. on their homepage is a listing for their newest gin, the Fresh Yuzu Gin. Looking at their wares they have a Pink Dry Gin, Bloody Shiraz Gin (steeped with Shiraz grapes,) an Olive Leaf Gin, a Spiced Negroni Gin, a Spiced Trade Gin inspired by the spices of India and for the basis of this post the Rare Dry Gin.</div><div><br /></div><div>The <a href="https://www.fourpillarsgin.com/products/four-pillars-rare-dry-gin" target="_blank">Four Pillars Rare Dry Gin</a> is the first gin created by the Four Pillars distillery. This gin clocks in at 41.8 abv and has a flavor profile composed of orange, star anise, Tasmanian pepperberry and lemon myrtle among its botanicals.</div><div><br /></div><div>To read more about the Four Pillars Rare Dry Gin, I recommend you read the review for it by <a href="https://www.fromtheginshelf.com/" target="_blank">From The Gin Shelf </a>entitled <a href="https://www.fromtheginshelf.com/four-pillars-rare-dry-gin-review/" target="_blank">Four Pillars Rare Dry Gin Review</a> dated June 30, 2019. <a href="https://theginisin.com/" target="_blank">The Gin Is In</a> website also has a review of the <a href="https://theginisin.com/gin-reviews/four-pillars-rare-dry-gin/" target="_blank">Four Pillars Rare Dry Gin</a>.</div><div><br /></div><div>And here is the video for the Mandarin Ginger Gin Fizz. </div><br />
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font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div></div><div style="padding: 12.5% 0px;"></div> <div style="align-items: center; display: flex; flex-direction: row; margin-bottom: 14px;"><div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(0px) translateY(7px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12.5px; margin-left: 2px; margin-right: 14px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px;"></div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; transform: translateX(9px) translateY(-18px); width: 12.5px;"></div></div><div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"></div> <div style="border-bottom: 2px solid transparent; border-left: 6px solid rgb(244, 244, 244); border-top: 2px solid transparent; 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line-height: 17px; margin-bottom: 0px; margin-top: 8px; overflow: hidden; padding: 8px 0px 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a href="https://www.instagram.com/reel/CZeUF_OoIOA/?utm_source=ig_embed&utm_campaign=loading" style="color: #c9c8cd; font-family: Arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A post shared by Sarah Huang Benjamin 黄代元 (@sarahhuangbenjamin)</a></p></div></blockquote> <script async="" src="//www.instagram.com/embed.js"></script><div><br /></div>
Let me know what you think of it after you whip a couple of them up.
<div><br /></div><div><div>Until Then May You Have Some Happy, Safe and Responsible Drinking,</div><div>SiscoVanilla</div><div><br /></div><div>#SiscoVanilla</div><div>#SiscoVanillaServesAndDrinks </div><div>#SiscoVanillaHasABrewski</div><div>#SiscoVanillaBeerChronicles</div><div>#SiscoVanillaAtTheMovies</div></div></div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0tag:blogger.com,1999:blog-2978566713437565273.post-26053993578461727882021-09-25T15:33:00.000-04:002021-09-25T15:33:12.414-04:00What is an Oenophile September 25, 2021<span ;="">While I'm in the middle of crafting a new posts, I wanted to keep your appetite whetted with a quick and simple post. I was recently playing the Elder Scrolls Online MMO and the following came up with a conversation with an in-game character.</span><div><span ;=""><br></span></div><div><span ;=""><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArTXvVLkeRsahItlP36Eh1cosSEjFQ14TSwcR1styc5RWGTWJ1DNd8jVYilUa39tY4fCkg4SDjmy__nRCzbz_40SAmFsCpCMXlWZkQJgwGJ2bnxw8SyT-Ie7K2L8tJQ4GeVAk6WTdoUo/s1600/1632522311591257-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArTXvVLkeRsahItlP36Eh1cosSEjFQ14TSwcR1styc5RWGTWJ1DNd8jVYilUa39tY4fCkg4SDjmy__nRCzbz_40SAmFsCpCMXlWZkQJgwGJ2bnxw8SyT-Ie7K2L8tJQ4GeVAk6WTdoUo/s1600/1632522311591257-0.png" width="400">
</a>
</div> </span><!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_bodytext_210924_181907_161.sdocx--></div><div><span ;=""><span ;="">Oenophile? I don't think I've ever heard that word before. I decided to check the Merriam-Webster dictionary web page for a concise answer. What I found out is that an Oenophile is </span><span ;="">a lover or connoisseur of wine. Interesting. I would have thought the word describing a lover or connoisseur of wine would have the word wine within it. And I wasn't wrong. It just wasn't the word wine from the Latin that is describing it. </span>
<br><br><span ;="">Digging a bit deeper on the <a href="https://www.merriam-webster.com/">Merriam-Webster</a> website's listing for an <a href="https://www.merriam-webster.com/dictionary/oenophile">Oenophile</a>, I discovered the following:</span>
<br><br><b><i><span ;="">"The truth about the word </span><span ;="">wine</span><span ;=""> is that it goes back to Latin </span><span ;="">vinum</span><span ;="">, but it is also a distant relative of the Greek word for wine, which is </span><span ;="">oinos</span><span ;="">. Indeed, Latin borrowed from the Greek to create a combining form that means "wine," </span><span ;="">oeno-</span><span ;="">. Modern French speakers combined </span><span ;="">oeno-</span><span ;=""> with </span><span ;="">-phile</span><span ;=""> (Greek for "lover of") to create </span><span ;="">oenophile</span><span ;=""> before we adopted it from them in the mid-1800s."</span></i></b>
<br><br><span ;="">The study of the science of making wine is called either <a href="https://www.merriam-webster.com/dictionary/enology">Oenology or Enology</a> (more common today.) An expert in making wine is called an Oenogist or Enologist (also the common term used.)</span>
<br><br><span ;="">Wine knowledge is something that is missing from by bartending skill set. So its always a good thing to learn something new. Never let it be said that you can't learn something new from a video game 😉.</span><!--/data/user/0/com.samsung.android.app.notes/files/clipdata/clipdata_bodytext_210924_182104_258.sdocx--><br></span></div><div><p>Keep an eye out for my next post. Something new and original is on the way!!!!</p><p>Until Then May You Have Some Happy, Safe and Responsible Drinking,<br>SiscoVanilla<br><br>#SiscoVanilla<br>#SiscoVanillaHasABrewski<br>#SiscoVanillaBeerChronicles<br>#SiscoVanillaAtTheMovies</p><p>For Further Reading:</p><p>- <a href="https://www.vinotrip.com/en/oenology">Oenology from Vinotrip.com</a></p><p>- <a href="https://www.bodegasmontecillo.com/en/what-is-an-oenologist-and-how-do-you-become-one/">WHAT IS AN OENOLOGIST AND HOW DO YOU BECOME ONE? From Bodegas Montecillos.com</a></p></div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0tag:blogger.com,1999:blog-2978566713437565273.post-82394523329667810052021-09-22T09:00:00.002-04:002021-09-22T09:00:00.243-04:00Bacardi Lawsuit and Decision of 1937 September 22, 2021<div class="post-title entry-title" itemprop="name" style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgET9947aYMlA75oZLUDkZIsv6QaQ3kwFn_ti02322oQFZWhDbHaxYyDP0pipspN55pbsXfWtVSSey_6GZdqSppkxPDRsJ4NbpVEMyywwp7usKQHDi-1wUR_R5ux0gZ5BX4Kvye2RAXzvQ/s1682/Remember+Pal.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1242" data-original-width="1682" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgET9947aYMlA75oZLUDkZIsv6QaQ3kwFn_ti02322oQFZWhDbHaxYyDP0pipspN55pbsXfWtVSSey_6GZdqSppkxPDRsJ4NbpVEMyywwp7usKQHDi-1wUR_R5ux0gZ5BX4Kvye2RAXzvQ/w200-h148/Remember+Pal.png" width="200" /></a></div>I was recently talking to a customer and we were talking about Bacardi Rum. I asked them if they had heard about Bacardi's lawsuit in 1937 that established the precedent that any cocktail that was to be known as a Bacardi Cocktail such as a Bacardi and Coke has to be legally served with Bacardi Rum. The person had no clue what I was talking about. I had posted about it in my older NYCHistory blog entitled <a href="https://nychistory.blogspot.com/2012/05/cocktail-by-one-name-but-includes.html" target="_blank">A Cocktail By One Name But Includes Something Else</a> dated May 10, 2012. I've decided to reprint the post here with an update to the images of the print ads from the period that mention this lawsuit and decision in favor of Bacardi. I a number of future posts, I will highlight two other legal proceedings that established Goslings as the official rum in a Dark and Stormy and Pusser's in a Painkiller. Until then, here is the post from May 10, 2012: <br /></div><h3 class="post-title entry-title" itemprop="name"><i>"A Cocktail By One Name But Includes Something Else
</i></h3><i>
</i><div class="post-header">
</div><i>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJ0lNbeb6DyjAUjjFvYW4Yj0rvc50RwWgR5VnMzdK_XlXYLhyphenhyphenlevjZ-kzxH608P93zHOYkQ1VL77MEULGduClFydtMPBkwY35R40VF3xWa3lpkChSFE2pTVfcNJY0sw6fnNyRpHdy61s/s720/Appellate-Court-Sustains-Bacardi-Cocktail-Decision.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="412" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJ0lNbeb6DyjAUjjFvYW4Yj0rvc50RwWgR5VnMzdK_XlXYLhyphenhyphenlevjZ-kzxH608P93zHOYkQ1VL77MEULGduClFydtMPBkwY35R40VF3xWa3lpkChSFE2pTVfcNJY0sw6fnNyRpHdy61s/s320/Appellate-Court-Sustains-Bacardi-Cocktail-Decision.jpg" width="183" /></a></div>The custom of ordering a specific spirit in one's cocktail is something
we do as second nature. But a court case came up in the New York Supreme
Court in 1936 (and upheld in the New York Appellate Court in 1937) that shed light on a practice that set the standard for
how drinks are made. The case was brought upon by the Compañia Ron
Bacardi. In said suit, the Bacardi family sued a number of New York City
bars and restaurants of which the Barbizon-Plaza Hotel and Wivel
Restaurant <b>(on West 45th Street)</b> were the defendants on the basis
that customers ordering a Bacardi cocktail were not being served what
they ordered. In other words, the customer ordered lets say a Bacardi
and Coca Cola and were given another brand of rum and Coca Cola. The
suit was based on the idea that the Bacardi rum was the popular spirit
at the time post-Prohibition.<br />
<br />
To be honest, the whole thing sounds a bit odd. The case was littered
with weird testimonies as to how a chicken sandwich is made whether with
chicken or other poultry meat and how beef stew is actually made with
beef or beef trimmings. To add to the weirdness factor, the lawyers for
the Bacardi family called to the stand the bartender of the New York
Athletic Club and the Deal Golf Club, Andre Guex to testify on how he
served the presiding Judge, Justice John L. Welsh <b>(who was a member of both clubs)</b> his Bacardi cocktails. The Bartender stated that he served the judge a Bacardi cocktail with Bacardi and nothing else.<br />
<br />
After all was said and done, Justice John L. Walsh, ruled: <br />
</i><blockquote><i><span style="color: blue;">"Beyond a reasonable doubt subterfuge and
a fraud is subjected on the purchaser when BACARDI rum is left out of a
drink listed as a "BACARDI" cocktail."</span></i></blockquote><i>
The decision led to an injunction being filed against the defendants and
Bacardi drinkers getting their Bacardi in the Bacardi cocktails that
they order. What follows below are a series of print ads for Bacardi
after the case was decided.</i><p><i>So now when you order a Bacardi and coke, you expect Bacardi. Order a
Cuba Libre and you'll probably get well rum if you don't specify a
particular brand. Be specific and remember tip your server ;)<br /></i>
<i><br />
FH<br /></i>
<i><br />
For Further Reading<br /></i>
<i><a href="http://select.nytimes.com/gst/abstract.html?res=F40A10FD3E54147B93CAAB178FD85F428385F9">- Click Here to access the article Justice Examines His Club Bartender dated April 28, 1936 from the New York Times website</a><br /></i>
<i><a href="http://select.nytimes.com/gst/abstract.html?res=F00D1FFD3E54147B93CBAB178FD85F428385F9">- Click Here to access the article Cocktails Must Live Up to Name dated April 29, 1936 from the New York Times website</a>"</i></p><p>Here are a couple of the ads that were printed after the decision came out. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRT5Lc3V20dMNjLLetV9h2OWIfes99C4inGaYTOaeZeptfu4PQHH2OKHQCt_hyphenhyphenjshnGLtvYjt12c6YP5FVvGXhtbYr5mx2NHH8Z7gg0-EP9lmsAe3JUdCb6v01vy3ia0qtz2qabMcLREA/s2048/BacardiJustice.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1391" data-original-width="2048" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRT5Lc3V20dMNjLLetV9h2OWIfes99C4inGaYTOaeZeptfu4PQHH2OKHQCt_hyphenhyphenjshnGLtvYjt12c6YP5FVvGXhtbYr5mx2NHH8Z7gg0-EP9lmsAe3JUdCb6v01vy3ia0qtz2qabMcLREA/w640-h435/BacardiJustice.png" width="640" /></a></div><p>Keep an eye out for my next post. Something new and original is one the way!!!!</p><p><span>Until Then May You Have Some Happy, Safe and Responsible Drinking,<br />
SiscoVanilla<br />
<br />
#SiscoVanilla<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles<br />
#SiscoVanillaAtTheMovies</span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><i><br /><br /> <br /></i><p></p>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0tag:blogger.com,1999:blog-2978566713437565273.post-16344983215548790492021-09-17T09:00:00.021-04:002021-09-17T10:35:19.401-04:00Who Created La Piña Colada September 17, 2021<div>Tuesday proved to be a very interesting night at <span><a class="notranslate" href="https://www.finnscornernyc.com/" tabindex="0" target="_blank">Finns Corner Pub</a> (660 Washington Avenue, Brooklyn NY 11238 (347-663-9316))</span>. We had a nice vibe at the bar. People were happy and giving off good energy. </div><div><br /></div><div>I had a bartender at the bar that works at two of the top cocktail bars in Puerto Rico come in with a friend. It was nice to shake off some of the cocktail rust in talking shop with her. At the same time we had a couple sitting at the bar from Utah that was in earshot of the conversation and asked if they could join in. Hey, the more merrier I always say. </div><div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlH053jxHvOppdpnY8lkICZqc-LA5cQHlbc2JkvvbfgLh92emXmG7WK87-hSTdJllUClwXCsqzYoY3QNrcQ85Hw2fQZWSfNON0N6GKnBI7J7Wh7ek8LAkF9EMzIJsQCSJ5CgVBpzShxZ8/s300/pinacoladaclipart.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="300" data-original-width="300" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlH053jxHvOppdpnY8lkICZqc-LA5cQHlbc2JkvvbfgLh92emXmG7WK87-hSTdJllUClwXCsqzYoY3QNrcQ85Hw2fQZWSfNON0N6GKnBI7J7Wh7ek8LAkF9EMzIJsQCSJ5CgVBpzShxZ8/w165-h182/pinacoladaclipart.jpg" width="165" /></a></div><br />They actually had some great questions for us. One they asked was <i><b>"When is it a good time to ask the bartender for a recommended drink."</b></i> I answered that it depends on how the room is. A relatively slow and steady night is a good time to ask. A bar that is three deep is never a good time for questions and indecisiveness. Read the room folks. </div><div><br /></div><div>The one they posed to the bartender from PR was "What is the most popular cocktail at her bars in Puerto Rico." Without missing a beat she said <i><b>"La Piña Colada!!!"</b></i> </div><div><br /></div><div>Ah, La Piña Colada. The cocktail who took over the name of the Rupert Holmes song "Escape" and goes hand-in-hand with getting caught in the rain. Don't know it? Come on!!!! </div><div> </div><div>Even the kids know the song since it plays right after the scene where the Magic Mirror introduces us and a martini drinking Lord Farquhard to Princess Fiona in the first Shrek movie. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1HMKsyZDdXg8IC1LZoX1aLtMytGI_7zI6zch78H2KLdUh1r6GD7i23Sisr98kTBMDikBtgQVe6s9bvvRGfp2SW_Klz0dvLJ3S1L_r38DX0DLDR40SfPoO5baIYp7Ki067dLZIfkEdJI/s1516/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="471" data-original-width="1516" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1HMKsyZDdXg8IC1LZoX1aLtMytGI_7zI6zch78H2KLdUh1r6GD7i23Sisr98kTBMDikBtgQVe6s9bvvRGfp2SW_Klz0dvLJ3S1L_r38DX0DLDR40SfPoO5baIYp7Ki067dLZIfkEdJI/w400-h124/Untitled.png" width="400" /></a></div><br /><div></div><div>But the question made me wonder: Who created the Piña Colada? </div><div> </div><div>So as the story goes, once upon a time in the tropical paradise of Puerto Rico a bartender by the name of Ramon "Monchito" Marrero was slinging drinks at the Beachcomber Bar that was located in the <a href="https://www.caribehilton.com/" target="_blank">Caribe Hilton</a> luxury hotel. Why he put together rum, coconut cream, pineapple juice and heavy cream is beyond me. But the combination worked and the drink took off like wildfire. </div><div> </div><div>For 35-years Monchito served his signature drink while at the Beachcomber. The cocktail was so popular that in 1978, the Commonwealth of Puerto Rico made the Piña Colada the official cocktail of the island. Here is the official recipe for the Piña Colada from the Caribe Hilton website:</div><div class="copy"><br /><b><i>Original Piña Colada Recipe</i> <br /></b></div><div>
<p><i>2 ounces white rum<br />
1 ounce coconut cream<br />
1 ounce heavy cream<br />
6 ounces fresh pineapple juice<br />
½ cup of crushed ice</i></p><i>
</i><p><i><b></b></i></p><i>
</i><p><i>Add the rum, coconut cream, heavy cream and pineapple juice in a
blender. Add the ice and blend until smooth for about 15 seconds. Serve
in a 12-ounce glass. Garnish with a fresh pineapple wedge and a
maraschino cherry.</i></p><p>I highly recommend that you watch the <a href="https://youtu.be/HC13X362cqs">following video </a>that's a touching celebration of Monchito by many of the bartenders that worked with him throughout the years at the Caribe Hilton. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="345" src="https://www.youtube.com/embed/HC13X362cqs" width="480" youtube-src-id="HC13X362cqs"></iframe></div><br />But as with the history of many cocktails, there is a little controversy concerning its origin and creation. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy29lSiueAHXol07vr1lTnSkpSQGkf-q9o2q3ho8Ae5vyCSUY8EycBvaPQw_31UfnDMix58xhRZKhpDTt1i6KawSG0oLjm2X0p-ve2dcq8LaYYqNgSwFZxOdOG0gZIiPQ_bjjfAdpzzXE/s621/Monchito+y+Mingot.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="441" data-original-width="621" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy29lSiueAHXol07vr1lTnSkpSQGkf-q9o2q3ho8Ae5vyCSUY8EycBvaPQw_31UfnDMix58xhRZKhpDTt1i6KawSG0oLjm2X0p-ve2dcq8LaYYqNgSwFZxOdOG0gZIiPQ_bjjfAdpzzXE/w400-h284/Monchito+y+Mingot.png" width="400" /></a></div></div><p></p><p>The <a href="https://www.barrachina.com/">Barrachina Restaurant</a> in El Viejo San Juan lays claim to being the place with the Piña Colada was created. They state that the cocktail was created by Ramon Portas Mingot in 1963. The <a href="https://youtu.be/KZoaF4p_nXk">following video</a> from Cheap Caribbean interviews Barrachina bartender Jorge Ayala, who explains the origins of their Piña Colada. <br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="340" src="https://www.youtube.com/embed/KZoaF4p_nXk" width="476" youtube-src-id="KZoaF4p_nXk"></iframe> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;"><i><b>Barrachina Pina Colada Recipe</b> (<span style="font-weight: normal;"><a href="https://www.discoveringpuertorico.com/puerto-rico-pina-colada/" target="_blank">Discovering Puerto Rico website</a></span>)</i></div><div class="separator" style="clear: both; text-align: left;"> </div><i>48 oz Pineapple Juice – Cans<br />15 oz of Coconut Cream (Coco Lopez or Goya)<br />10 oz of Water (If you use ice and a blender, do not add the water)<br /><br />Barrachina recommends that you do not mix the blend with ice. Instead freeze the mix stirring occasionally until frozen. Then add rum (to your taste) into a glass and add the frozen mix. Decorate with a cherry and pinaeapple chunks.</i><br /><div class="copy"> </div><div class="copy">Have you had any of these famous Piña Coladas? If so, drop me a comment letting me know how you liked them. Finn's is still serving our Pina Colada as the weather remains warm. So swing on by and get yourself one. </div><div class="copy"><br /></div><div class="copy"><span>Until Then May You Have Some Happy, Safe and Responsible Drinking,<br />
SiscoVanilla<br />
<br />
#SiscoVanilla<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles<br />
#SiscoVanillaAtTheMovies</span></div></div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0tag:blogger.com,1999:blog-2978566713437565273.post-21617909925006603012021-09-16T20:11:00.000-04:002021-09-16T20:11:01.188-04:00North Star Brewery of St. Paul, MN September 16, 2021<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdOP2-b_DTUOPZHT6ekv5B5A20FDxMr1C62D1QZJv3T6fpe3k-3ryrXULBb89UfDUvXsLeGdxPvPR5qetHg8898gJaztIL9OeaHpNwiA4piCSpFIf0Zi7fu9D9dS5ZQ9SG1xTppt9U-Y/s1600/1631638071895652-0.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdOP2-b_DTUOPZHT6ekv5B5A20FDxMr1C62D1QZJv3T6fpe3k-3ryrXULBb89UfDUvXsLeGdxPvPR5qetHg8898gJaztIL9OeaHpNwiA4piCSpFIf0Zi7fu9D9dS5ZQ9SG1xTppt9U-Y/w245-h320/1631638071895652-0.png" width="245" />
</a></div><p><span>I was looking for a work shirt to wear for my shift this past Tuesday at <a class="notranslate" href="https://www.finnscornernyc.com/" tabindex="0" target="_blank">Finns Corner Pub</a> (660 Washington Avenue, Brooklyn NY 11238 (347-663-9316)) when I came across this beauty. I got this shirt courtesy of the fine people <a class="notranslate" href="https://www.instagram.com/vintagebeershirtclub/" tabindex="0" target="_blank">Vintage Beer Shirt Club</a> and to take a page from my alterego <a class="notranslate" href="https://www.instagram.com/historysisco/" tabindex="0" target="_blank">Historysisco</a> here's a quick history lesson on this particular brewski. <br /><br />North
Star Beer was originally brewed by the North Star Brewery which was
located in the Twin City of St. Paul, Minnesota. The brewery had the
distinction of being one of the only non-German breweries in a part of
the country that was predominantly made up of German immigrants. <br /><br />North Star was founded in 1855 by by Edward Drewry and George Scotten, who
were Scottish and English immigrants respectively. Originally the
brewery was simply known as 'Drewry & Scotten’ and later taking on
the name of North Star Brewery. The brewery was built over an area that
had natural caves that were used for aging and refrigeration in an era
where mechanical refrigeration was still a number years away. Drewry and
Scotten both deviated from the Germans by brewing Ales over Lagers.
Their time as heads of the brewery was short. The brewery was sold a
number of times before eventually becoming part of the Jacob Schmidt
Brewing Co. The original location of the North Star Brewery fell victim
to fire in 1900. <br /><br />And to quote Sean Connery as Malone from the Untouchables: "<i><b>Here endeth the lesson.</b></i>" <br /><br />Interested
in getting your hands on some vintage beer shirts? Well do I have a
deal for you. Sign up for the service at <a href="http://vintagebeershirtclub.com">vintagebeershirtclub.com</a> and
use referral code FHILA75561 and you'll get get $5 off your first order.
Sounds good? Damn right it does. Go get yourselves some cool beer
tees!!! </span></p><p><span></span></p><p><span>Until Then May You Have Some Happy, Safe and Responsible Drinking,<br />
SiscoVanilla<br />
<br />
#SiscoVanilla<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles<br />
#SiscoVanillaAtTheMovies <br /></span></p><p><span>For Further Reading</span></p><ul style="text-align: left;"><li><a href="https://saintpaulhistorical.com/items/show/6" target="_blank">A Toast to the Old North Star Brewery by Steve Trimble from the St. Paul Historical Society website</a></li><li><a href="https://substreet.org/schmidt-brewery/" target="_blank">Schmidt Brewery from the Substreet website</a></li><li><a href="https://vintagebeershirtclub.com/retiredshirts/north-star-beer/" target="_blank">North Star Beer from the Vintage Beer Shirt Club website<br /></a></li></ul><header id="story-header"> </header><p><span></span></p><div class="separator" style="clear: both; text-align: center;">
</div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0660 Washington Ave, Brooklyn, NY 11238, USA40.678364599999988 -73.964108712.368130763821142 -109.1203587 68.988598436178833 -38.8078587tag:blogger.com,1999:blog-2978566713437565273.post-24310114113860187912020-11-03T06:00:00.000-05:002020-11-03T06:00:03.584-05:00Election Day Vintage Beer Ad Novenber 3, 2020With today being Election Day, I wanted to highlight the day with three vintage beer ads highlighting the American day of Democratically electing our representatives in government.<br />
<br />
If only it was this cordial in this era of partisanship. People could
learn from the emblems of the Democrats and the Republicans. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVp02pTrOJB5vJoVWL_qvGY4M_pNmTvr8Bf_Txx1eIFflEeuh3swVxgCwel7C0BUnjZZr7D48yt-5tDAx_4Tl8BfSs6zGfYOdBtXHHCMwHbkaLi8NuhCy_s1XsAotgIlZQAlOOVQELWEc/s1600/02fb3d721303bdeba06ceb10a2dd4045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="800" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVp02pTrOJB5vJoVWL_qvGY4M_pNmTvr8Bf_Txx1eIFflEeuh3swVxgCwel7C0BUnjZZr7D48yt-5tDAx_4Tl8BfSs6zGfYOdBtXHHCMwHbkaLi8NuhCy_s1XsAotgIlZQAlOOVQELWEc/s400/02fb3d721303bdeba06ceb10a2dd4045.jpg" width="400" /></a></div>
<br />
This one below seems more like the way things are today. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZKgxu0_JhTLUDX6hnK_rQuQRIRhlyrPVp7DnZOUHC86J6LbgiQIDodVjaYxkfnwc4K2asHMuwHZgWUAh6WvAaGtf16vvze7cQ2soWlpZl5LaqxUZo8Bv8v3wcPkhDPOR_bYbfVF3gD8/s1600/Budweiser_1952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="514" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZKgxu0_JhTLUDX6hnK_rQuQRIRhlyrPVp7DnZOUHC86J6LbgiQIDodVjaYxkfnwc4K2asHMuwHZgWUAh6WvAaGtf16vvze7cQ2soWlpZl5LaqxUZo8Bv8v3wcPkhDPOR_bYbfVF3gD8/s400/Budweiser_1952.jpg" width="321" /></a></div>
<br />
Regardless where you stand politically, do your civic duty and GO VOTE!!!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EmvhEuR73bCrSxk-hS8l0GodYPWa9UFg6axaN840ZVbLq24xz87wQIzyV6KydY6YeWq3px_A-isEk8kVF-qwxlez4r8qCo9k7SY6pz1Fuw4XRMtaRbl0TMgDZ9DYgHnlRXLhHn-lQIg/s1600/51tpu1S3uZL._AC_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="376" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EmvhEuR73bCrSxk-hS8l0GodYPWa9UFg6axaN840ZVbLq24xz87wQIzyV6KydY6YeWq3px_A-isEk8kVF-qwxlez4r8qCo9k7SY6pz1Fuw4XRMtaRbl0TMgDZ9DYgHnlRXLhHn-lQIg/s400/51tpu1S3uZL._AC_.jpg" width="300" /></a></div>
<br />
Listen to Uncle Sam<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEFwR5xmt-9ecd47Y5baFJfmyd8VbAxASUs7VAbUaemotgI1FVlARFfActvYmv6HdLw1Qkq6SwunFenykqkXg1ZW7PpQmCcAzgXZf4QbcLTcSLViRqaM6NjMTTDKGc7mS54bnokkUQ6I/s1600/il_570xN.720853310_gyrl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="414" data-original-width="376" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEFwR5xmt-9ecd47Y5baFJfmyd8VbAxASUs7VAbUaemotgI1FVlARFfActvYmv6HdLw1Qkq6SwunFenykqkXg1ZW7PpQmCcAzgXZf4QbcLTcSLViRqaM6NjMTTDKGc7mS54bnokkUQ6I/s320/il_570xN.720853310_gyrl.jpg" width="290" /></a></div>
<br />
<br />
Have a great day!!!! See you all soon.<br />
<br />
Until Then May You Have Some Happy, Safe and Responsible Drinking,<br />
SiscoVanilla<br />
<br />
#SiscoVanilla<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles<br />
#SiscoVanillaAtTheMovies <br />
<br />SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0tag:blogger.com,1999:blog-2978566713437565273.post-20720255248637881182020-07-27T14:54:00.001-04:002020-07-27T19:45:08.917-04:00What is Clove Liqueur July 27, 2020Hey peeps. What's up. I hope everyone is safe and healthy. I was recently watching an episode of Chopped on Food Network and for those of you who aren't familiar with that show, chefs are given a basket with secret ingredients and they are to make a meal with the ingredients. In this episode, one of the ingredients was Clove Liqueur. <div><br /></div><div><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br /></div><div>What is Clove Liqueur? Great question. Aside from the obvious answer of a Liqueur made with Cloves, I have no idea. For me the thought of cloves invokes Christmas, winter and the allure of Hot Toddys. But Googling "Clove Liqueur" doesn't give an exact answer.</div><div><br /></div><div>One recipe entitled <a href="https://www.hallmarkchannel.com/home-and-family/recipes/diy-orange-and-clove-liqueur">DIY Orange and Clove Liqueur</a> from the Hallmark Channel website. The liqueur is made with brandy and sugar with a suspended orange poked with cloves. This method is similar to how Limoncello is made by having the oils from citrus naturally drip over time into the brandy and sugar mixture. Very interesting method of infusion. </div><div><br /></div><div>I also came across liqueur type generally known as Tentura which is a based on the kind of liqueur that is traditionally made in the Greek city of Patras. Cinnamon, cloves, citrus and nutmeg are some of the common spices used for infusion. As with the above recipe, Brandy is the common spirit used for infusing through if you were to make your own, any spirit of your choosing would do. I've infused rum with similar spices to make a spice rum and I've also infused an unfiltered apple cider with cloves and other spices. </div><div><br /></div><div>I'll keep looking out for Clove Liqueur in my travels. Anyone ever drink some? Let me know what you thought of it in the comment box.</div><div><br /></div><div><div>Until Then May You Have Some Happy, Safe and Responsible Drinking,</div><div>SiscoVanilla</div><div><br /></div><div>#SiscoVanilla</div><div>#SiscoVanillaHasABrewski</div><div>#SiscoVanillaBeerChronicles</div><div>#SiscoVanillaAtTheMovies</div></div><div><br /></div><div><br /></div>SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0The Bronx, NY, USA40.8447819 -73.864826812.534548063821155 -109.0210768 69.155015736178854 -38.7085768tag:blogger.com,1999:blog-2978566713437565273.post-43430879528376477572020-05-26T06:00:00.000-04:002020-05-26T06:00:00.440-04:00 Danger Diabolik (1968) Part II May 26, 2020Hey peeps, welcome back to the next edition of SiscoVanilla at the Movies. I hope everyone is healthy and safe. For today's post, I'm going back to the Italian heist film Danger Diabolik that was directed by <a href="https://www.imdb.com/name/nm0000878/?ref_=tt_ov_dr" target="_blank">Mario Bava</a> and starred <a href="https://www.imdb.com/name/nm0492342/?ref_=tt_ov_st_sm">John Phillip Law</a>, <a href="https://www.imdb.com/name/nm0577867/?ref_=tt_ov_st_sm">Marisa Mell</a>, <a href="https://www.imdb.com/name/nm0681566/?ref_=tt_ov_st_sm">Michel Piccoli</a> and <a href="https://www.imdb.com/name/nm0148041/?ref_=tt_cl_t4">Adolfo Celi</a>. <br />
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In this scene, the movie has progressed quite a bit in the plot to try to catch Diabolik (John Phillip Law) by gangster Valmont (Adolfo Celi.) The party is always on with Valmont with booze free flowing. Whether it be on his plane, at his apartment or at his pool, Valmont always has a cool cocktail within reach.<br />
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In addition, Valmont is accompanied by his gun moll Rose (<span class="itemprop">Annie Gorassini) who joins him drink in hand. </span><br />
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As with the last post <a href="https://siscovanilla.blogspot.com/2020/05/danger-diabolik-1968-part-i-may-1-2020.html">Danger Diabolik (1968) Part I May 1, 2020</a>, I find that these movies are a great time capsule of sorts, especially when it comes to popular booze. Take a look at the picture below:<br />
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Again, as with the last post, Valmont has a variety of spirits available at his disposal. One particular bottle stands out to me: the Noilly Prat Original Dry.<br />
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Noilly Prat Original Dry is a French Vermouth that was created in 1813 by Joseph Noilly in Lyon, France. The aperitif clocks in at 18% abv (36 proof) and is described as such on the <a href="https://www.noillyprat.com/original-dry-vermouth/" target="_blank">Noilly Prat</a> website:<br />
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<span style="color: #073763;"><b><i>20 different herbs and spices are sourced all around the world to make Noilly Prat Original Dry. Among them Chamomile, Coriander from Morocco, Bitter Oranges from Tunisia, Cardamom from India, or Elderflower. Noilly Prat Original Dry is ideal served as L’Apéritif and paired with seafood, such as oysters.</i></b></span></blockquote>
The website recommends that you enjoy their Noilly Prat Original Dry an a<a class="cocktail-card-link cocktail-card-description-title" href="https://www.noillyprat.com/drinks/laperitif-original-dry-on-ice/23194/"> L'Apéritif Original Dry on Ice</a><span class="cocktail-card-link cocktail-card-description-title">,</span><a class="cocktail-card-link cocktail-card-description-title" href="https://www.noillyprat.com/drinks/original-dry-le-sud/23198/"> Original Dry</a><a class="cocktail-card-link cocktail-card-description-title" href="https://www.noillyprat.com/drinks/original-dry-le-sud/23198/"> Le Sud</a> (with chilled Perrier) and in a<a class="cocktail-card-link cocktail-card-description-title" href="https://www.noillyprat.com/drinks/5050-martini-cocktail/23201/"> 50:50 Martini Cocktail</a><span class="cocktail-card-link cocktail-card-description-title">. Noilly Prat also makes an <a href="https://www.noillyprat.com/extra-dry-vermouth/" target="_blank">Extra Dry Bianco Vermouth</a>, an</span><span class="ambre-colored"> <a href="https://www.noillyprat.com/ambre-vermouth/" target="_blank">Ambré Vermouth</a> and a <a href="https://www.noillyprat.com/rouge-vermouth/" target="_blank">Rouge Vermouth</a>.</span><br />
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<span class="cocktail-card-link cocktail-card-description-title">Since I mentioned the pool earlier, I wanted to show you gals and guys how Valmont spends his time while in the pool. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3j4rVAVb4WDkLZ6ccZyKtwjs-1E6n3CFSdTGLMbLt280Po43zD534aeE-Kl_IpxybyAK4sBYDRAmQ_g0MxzV3c4jvhLDdH8Lg7EsHx8QWrjyFZEbyrX3c-KExNua-ntxWJwd9m1ngKQ/s1600/008.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3j4rVAVb4WDkLZ6ccZyKtwjs-1E6n3CFSdTGLMbLt280Po43zD534aeE-Kl_IpxybyAK4sBYDRAmQ_g0MxzV3c4jvhLDdH8Lg7EsHx8QWrjyFZEbyrX3c-KExNua-ntxWJwd9m1ngKQ/s400/008.png" width="400" /></a></div>
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This dude has a floating bar with his personal bartender at his beck and call !!! Let's take a closer look to see what spirits he has on the bar.<br />
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Aside from fruits, snacks and an ice bucket, I see that he has a bottle of Dewars "White Label" Scotch Whisky.<br />
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This brand is the rare spirit that worldwide is referred to by the color of its label instead of its company name. If someone orders a scotch and soda, a bartender might ask: <i>"You have a preference? </i>or<i> What Scotch would you like?</i>" But if you order said drink as a "White Label" and soda, then we know what it is that you want. The story starts with the birth of John Dewar in 1806 in Perthshire, Scotland.<br />
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As a young man, Dewar went to work for a relative in Perth, Scotland who was a wine and spirit merchant. Dewar showed his value to the company by moving up the ranks, becoming a partner in the company in 1837. By 1846, he left the company to start his own business. According to page 207 of the Schweppes Guide to Scotch by Philip Morrice:<br />
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<b><i>He began to blend and bottle his own whisky in a modest way and sought sales beyond Perth. Indeed, one of Dewar's many claims to fame is that they were the first to sell whisky in branded bottles.</i></b></blockquote>
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Dewar's son, John Alexander Dewar would become a partner in the firm in 1879 and younger son, Thomas, would become partner in 1885. John Alexander was the analytical of the two brothers while Tommy was a showman who would have probably been quite comfortable with product branding and sales in today's social media forward market.<br />
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One story has Tommy employing bagpipers at a trades how to drown out the other vendors and draw attention to his products. Tommy also went on a worldwide tour which he kept a journal about known as<a href="https://archive.org/details/arambleroundglo00dewagoog" target="_blank"> 'A Ramble Round the Globe' </a>to bring his whisky to new markets. You can read the book via the Internet Archive courtesy of Google Books: <a href="https://archive.org/details/arambleroundglo00dewagoog" target="_blank">'A Ramble Round the Globe.'</a> The article <a href="http://kingdom.golf/features/tommy-dewar-a-ramble-round-the-globe/" target="_blank">Tommy Dewar: A Ramble Round The Globe</a> from the Kingdom Golf website highlights the trip. This leads into another story. <br />
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This one has Tommy in New York City in 1892. He's at a bar and orders a tall glass of his company's whisky with soda and ice. This led to the creation of the Original Highball better known today as the scotch an soda. By 1902, Dewar's would trademark the term "High Ball." Not to be overshadowed by his younger brother, John Alexander would also make waves in his own ways.<br />
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In 1893, John Alexander was able to secure the <a href="https://www.royalwarrant.org/company/john-dewar-sons-ltd" target="_blank">Royal Warrant of Queen Victoria</a> for the John Dewar and Sons whisky brand. In doing so, this would be the first time that a blended Scotch whisky would earn such a designation. One that it still holds today. Both brothers were like two sides of the same coin: John Alexander had the seniority with Tommy as the face of the company. Both brothers helped to make the John Dewar and Sons LTD a worldwide recognized brand.<br />
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Another key addition to the John Dewar and Sons team was with the arrival of A.J. Cameron in 1890. Cameron would start as a desk clerk, working his way up to the position of Master Blender. What influence did Cameron have with the Dewar's White Label offering? According to the <a href="https://www.dewars.com/us/en/double-aged-whiskies/dewars-white-label-whisky/" target="_blank">Dewar's "White Label"</a> website: <br />
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<b><i>In 1899, a year after production commenced at Dewar’s new distillery, Aberfeldy, A.J. Cameron created the now-iconic Dewar’s White Label. Over the next 120 years our flagship blend established itself as one of the leading blended Scotch whiskies worldwide. </i></b> </blockquote>
Since 2006, all of Dewar's blended scotches are blended by Stephanie Macleod the first female Master Blender in Dewar's history and the seventh Master Blender. Macleod would join the company in 1998 and like Master Blender Cameron, Macleod would work her way up the ranks. She started in quality control eventually rising to the position of Master Blender.<br />
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John Dewar and Sons has scotch whisky blends from their flagship "White Label" to their Double Double 32-Year-Old. I personally liked the Dewars 12 (when I drank spirits.) My dad on the other hand used to drink the White Label along with Cutty Sark back in the day. Which one is your favorite? Drop me a line in the comment box and let me know. <br />
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Until Then May You Have Some Happy, Safe and Responsible Drinking,<br />
SiscoVanilla<br />
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#SiscoVanilla<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles<br />
#SiscoVanillaAtTheMoviesSiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0The Bronx, NY, USA40.8447819 -73.864826840.6526104 -74.1875503 41.0369534 -73.542103300000008tag:blogger.com,1999:blog-2978566713437565273.post-88471233826869158972020-05-22T06:00:00.000-04:002020-05-22T06:00:05.845-04:00Seagram's Extra Dry Gin Ads May 22, 2020What's up peeps!!! Hope everyone is doing well today. Just wanted to go back to the <a href="https://siscovanilla.blogspot.com/2020/05/vincent-price-and-angostura-bitters-may.html" target="_blank">Vincent Price and Angostura Bitters May 20, 2020</a> post. In said post, two of the ads highlighted the Gin 'n Bitters aka The Pink Gin. One of the ads showed a bottle of Seagram's Extra Dry Gin. I had stated that I would post a few ads that Seagram's had for this particular gin. So, here we go back down the internet rabbit hole.<br />
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For these ads, I chose ads from the 1960's when the Seagram's Extra Dry Gin hit the market to roughly the 1980's. Seagram's chose to present their gin as the gin that sophisticated, well to-do people drank:<br />
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By the 1970's, Seagram's would run ads for specific cocktails that could be made with their <i>"Perfect Martini"</i> gin:<br />
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The French Martini (with a couple drops of brandy replacing the vermouth):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBkB4J0cUKBYVT-_TsblgpBdGfRVqwGufR_fmgTg1U7O6eCFAL_i4KvB3PlcWwfdTU_NUyAr0vazDaevAeH54745ulwYOgC4OvDafWZrqFbdCyUTCuKK-55U37mxZ4U_i_JqCexj9Yak/s1600/03.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1107" data-original-width="1600" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBkB4J0cUKBYVT-_TsblgpBdGfRVqwGufR_fmgTg1U7O6eCFAL_i4KvB3PlcWwfdTU_NUyAr0vazDaevAeH54745ulwYOgC4OvDafWZrqFbdCyUTCuKK-55U37mxZ4U_i_JqCexj9Yak/s320/03.png" width="320" /></a></div>
Bloody Marys:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmeP6DwxXU4XzmtJyCWrO4HEDnuEOTNZrPhgpcyYhMK0PDcox7LxaoXW1r-9NfXx3A1c-VAjs8bjC4a0QXQ8qAQTQFdqquNxUEM7FH1xdVAV8Eu_uGb2rEheH879tvblesihnonRQqQ8/s1600/04.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmeP6DwxXU4XzmtJyCWrO4HEDnuEOTNZrPhgpcyYhMK0PDcox7LxaoXW1r-9NfXx3A1c-VAjs8bjC4a0QXQ8qAQTQFdqquNxUEM7FH1xdVAV8Eu_uGb2rEheH879tvblesihnonRQqQ8/s320/04.png" width="320" /></a></div>
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And the interesting Italian Martini (with anisette instead of vermouth) and the Red Baron (gin, orange juice, lime and grenadine):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMSw2sTA5rJEw_OrErWbspu8FurFgvphqQ1vXWNz9LcAvwLQ9pLvU3woHIyrhMPupx8zlumEU92mgih-OdbmUGM7lcScndQmkjVr9v1Jx4fIWv9HM0WQ5fS_WbJJi5FfVjH087Vx2cls/s1600/05.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1448" data-original-width="1600" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMSw2sTA5rJEw_OrErWbspu8FurFgvphqQ1vXWNz9LcAvwLQ9pLvU3woHIyrhMPupx8zlumEU92mgih-OdbmUGM7lcScndQmkjVr9v1Jx4fIWv9HM0WQ5fS_WbJJi5FfVjH087Vx2cls/s320/05.png" width="320" /></a></div>
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And let's not forget the classic Gin and Tonic, the Gin and Bitter Lemon, the Gin Rickey and the Lemon dipped in Vermouth Gin Cocktail:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69bc34w1TU2A0lTS7f5vLkWTadWXyuM-7Wi-JLzUT508v_cKBsYIQ7XUaIS-dfggr1Lc7nm63UL-TzwZwgN20FoYXi5LfXWYaTFQKwjZ6y3v8ZUxRBkyan1W2Gq7e5UkTkacWNd2r-bk/s1600/06.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1211" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69bc34w1TU2A0lTS7f5vLkWTadWXyuM-7Wi-JLzUT508v_cKBsYIQ7XUaIS-dfggr1Lc7nm63UL-TzwZwgN20FoYXi5LfXWYaTFQKwjZ6y3v8ZUxRBkyan1W2Gq7e5UkTkacWNd2r-bk/s320/06.png" width="242" /></a></div>
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Never let it be said that Seagram's was only targeting one audience: <br />
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Seagram's Extra Dry Gin could be enjoyed no matter the weather or time of year:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hSqWmOZ2m3zUotybrSjZLsIPN_ikTOr3PBdxXqPH3QDkhRMhBFNi1qvlmVyys1YRunIme8hFULVFzAB_zAhhFbfsv5kkoQbRuJBzrfFGw_pEwq8oRgWFDQMteVOHp5n-iFLgz03o9mg/s1600/08.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1361" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hSqWmOZ2m3zUotybrSjZLsIPN_ikTOr3PBdxXqPH3QDkhRMhBFNi1qvlmVyys1YRunIme8hFULVFzAB_zAhhFbfsv5kkoQbRuJBzrfFGw_pEwq8oRgWFDQMteVOHp5n-iFLgz03o9mg/s320/08.png" width="272" /></a></div>
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These 1980's ads might be the most visually appealing to me:<br />
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There are many other Seagram's Extra Dry Gin ads online. Check them out for a blast to the past in terms of liquor advertising. Any particular liquor brands you want me to profile here on my page? Drop me a line in the comment box and let me know what you want to see next. </div>
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Until Then May You Have Some Happy, Safe and Responsible Drinking,</div>
SiscoVanilla<br />
<br />
#SiscoVanilla<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles<br />
#SiscoVanillaAtTheMovies <br />
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<br />SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0The Bronx, NY, USA40.8447819 -73.864826840.6526104 -74.1875503 41.0369534 -73.542103300000008tag:blogger.com,1999:blog-2978566713437565273.post-35701525508195810752020-05-20T06:00:00.000-04:002020-05-20T06:00:03.600-04:00Vincent Price and Angostura Bitters May 20, 2020Hey peeps!!! How's everyone doing these days. If you gals and guys are anything like me, you are tired of being cooped up at home and even more tired of the news concerning COVID-19. All the misdirection, gossip and politics concerning the pandemic sure has me wanting to put my head though the wall. But that hurts too much. Instead I decide to go down the internet rabbit hole, specifically the New York TimesMachine. And here I came across a doozy (at least to me.) Check out this ad from the January 29, 1972 edition of the New York Times: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpUHZe1Y9VIVEzZzvb95mNB6cb72-h2uZYGyY9sCeG7lEuiIA40e3diFrKdIoapYeJ43yvn8T4gkCgPL54w-_0jDcB_EYhWPhWHV0jSbKyP34hyphenhyphenKewOTllkZi_AhGnMEgeqLHmAioV2s/s1600/01-29-1972+Ad.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="765" data-original-width="578" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpUHZe1Y9VIVEzZzvb95mNB6cb72-h2uZYGyY9sCeG7lEuiIA40e3diFrKdIoapYeJ43yvn8T4gkCgPL54w-_0jDcB_EYhWPhWHV0jSbKyP34hyphenhyphenKewOTllkZi_AhGnMEgeqLHmAioV2s/s400/01-29-1972+Ad.png" width="301" /></a></div>
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Vincent Price, the master of the macabre and Angostura Bitters. Talk about a union in culinary and cocktail heaven (or hell if you want to go the horror route.) With this as a jumping point, down the hole I go to see what else I can find.<br />
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Vincent Price was quite the party-smarty (the term foodie yet to become common place.) So much so that he had a couple of cookbooks published including a cookbook with his wife Mary. Here are two examples:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDZcasV8LCgDNHjk3tE9fFDs6gXfsqt_NkUBs_jNorl9Yheu2q5SQdI3UP3IRFSJZH__chQrUtnL2izFFwx2lkMFykCvDZFPSrpuebYs-_c4Z6aXLB9fgVsKdm62wESETz_Db3zmWOoo/s1600/Price+Cookbooks.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="833" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDZcasV8LCgDNHjk3tE9fFDs6gXfsqt_NkUBs_jNorl9Yheu2q5SQdI3UP3IRFSJZH__chQrUtnL2izFFwx2lkMFykCvDZFPSrpuebYs-_c4Z6aXLB9fgVsKdm62wESETz_Db3zmWOoo/s400/Price+Cookbooks.png" width="400" /></a></div>
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There was an ad campaign that had Price and Angostura Bitters offering a free cookbook via mail. The ads had Price highlighting a recipe along with a cocktail to enjoy with the meal. I was only able to find four of those ads. Two of them advertised the Gin and Bitters aka Pink Gin:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9gfP-wak9On6UfHqAg7DXO2JW4JIxVltUmUjqEAUXVb8zbKEHYfcKYWS5-Lt3XQqenmS3c5H1IezjqLxFy29fjIxnnzOm6QCKzcMJl0PZN7XyygpjA8ljKf58EpN-xT46QfvsNA3Dls/s1600/Pink.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="755" data-original-width="1027" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9gfP-wak9On6UfHqAg7DXO2JW4JIxVltUmUjqEAUXVb8zbKEHYfcKYWS5-Lt3XQqenmS3c5H1IezjqLxFy29fjIxnnzOm6QCKzcMJl0PZN7XyygpjA8ljKf58EpN-xT46QfvsNA3Dls/s400/Pink.png" width="400" /></a></div>
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<blockquote class="tr_bq">
<span style="color: #741b47;"><i><b>" To be blunt, most parties go wrong in the dreary sameness of the drinks," says party-smarty Vincent Price. "So, next time switch to tots of frosty gin 'n bitters (or, as the English say, Pink Gin). A generous dash of Angostura aromatic bitters and 1 1/2ounces of a fine dry gin over ice - that's all.</b></i><u><b><br />
</b></u></span></blockquote>
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The ad shows a bottle of <a href="https://www.seagramsgin.com/flavored-gins/extra-dry-gin/" target="_blank">Seagram's Extra Dry Gin</a> in between the cocktail and the bitters.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahAbKPbd7munSTX0tyhxFx-bK3fS6fV_d856HNGG1SkHXoQ5_26IwEeCEUeueFnA_qb7UaO63z3KwwQpiP_mkVi8wnzEAs0I299AwUwOTdHYzEXUGpYVeTkSRhZrjPBRhwM5W5VD1c-Y/s1600/seagrams-extra-dry-gin-1960-s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="443" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahAbKPbd7munSTX0tyhxFx-bK3fS6fV_d856HNGG1SkHXoQ5_26IwEeCEUeueFnA_qb7UaO63z3KwwQpiP_mkVi8wnzEAs0I299AwUwOTdHYzEXUGpYVeTkSRhZrjPBRhwM5W5VD1c-Y/s320/seagrams-extra-dry-gin-1960-s.jpg" width="141" /></a></div>
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Seagram's entered the gin market with their Seagram's Gin known as the "Ancient Bottle" in 1939. As the company grew, they branch out with their Extra Dry Gin which hit the market during the early 1960s. I haven't had the Seagram's Extra Dry Gin before. Here is how Seagram's describes it on their website:<br />
<blockquote class="tr_bq">
<span style="color: #660000;"><b><i><span class="s1">If you don’t have a go-to gin, now you do. Smooth and mellow since 1939, Seagram’s Extra Dry Gin is fit for all of your everyday occasions.<span class="Apple-converted-space"> The</span> award-winning recipe is versatile enough for your favorite mixers yet complex enough for the gin connoisseur.</span></i></b></span></blockquote>
Seagram's had a heavy advertising campaign for their Seagram's Extra Dry Gin that I will look at in a later post. The Price/Angostura ads also focused on two classic cocktails, one of which Price highlights a variation of in the second ad:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrJSPUs60ADlreF-foXADXi90haxxCx_5jmeJVLj6Lpu77GTSlmzh7MgWctEWGAN6kCE1pEYtx8QA6-rsc1VpjYDRCIENLGRW8i2Q8yTvKdFcdJqXm_TKYoO2IF4AZbP42cgytUvBPP8/s1600/Manhattan.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="761" data-original-width="1105" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrJSPUs60ADlreF-foXADXi90haxxCx_5jmeJVLj6Lpu77GTSlmzh7MgWctEWGAN6kCE1pEYtx8QA6-rsc1VpjYDRCIENLGRW8i2Q8yTvKdFcdJqXm_TKYoO2IF4AZbP42cgytUvBPP8/s400/Manhattan.png" width="400" /></a></div>
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The first ad has a recipe for a Manhattan:<br />
<blockquote class="tr_bq">
<b><i><span style="color: #660000;">Over ice, stir 2/3 any good whiskey, 1/3 sweet vermouth, two dashes of Angostura. </span></i></b></blockquote>
And as you can see in the picture, it was strained out into a coupe glass. Nicely done.<br />
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The second ad has the riff of an Old Fashioned called a New Fashioned: <br />
<blockquote class="tr_bq">
<span style="color: #660000;"><i><b>A lump of sugar dissolved with 3 dashes Angostura and a splash of club soda, plus two rocks, a twist, a cherry and 1 1/2 ounces light Canadian whiskey. That's what makes it a New Fashioned. </b></i></span></blockquote>
Thankfully the recipe doesn't call for muddling of the cherry. If you like that sort of cocktail, then rock on. But I like for my Old Fashioned cocktails to look nice and clear with the oils of the twist on the surface and a nice brandied cherry, if requested. Though back when I drank cocktails (over one year and counting,) I did prefer orange bitters in both my Manhattans and Old Fashioneds. But to each his own.<br />
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The last cocktail from the Vincent Price/Angostura ads that I came across was for Beef Wellington paired with a Bloody Mary. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cwOptZBy335EQIvkh21jtStau2OaJ8gkt0WwrQHj8UWHh8yacxjWco9kQok4Wign41XfYxkO-vrPgUsSJF6TeugEbxkdgeLItowpZi9RioQDhk5ZaMOqMepxBOu0woS_wE1D5-DMU7w/s1600/Bloody.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="486" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5cwOptZBy335EQIvkh21jtStau2OaJ8gkt0WwrQHj8UWHh8yacxjWco9kQok4Wign41XfYxkO-vrPgUsSJF6TeugEbxkdgeLItowpZi9RioQDhk5ZaMOqMepxBOu0woS_wE1D5-DMU7w/s400/Bloody.jpg" width="277" /></a></div>
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Those of you who love an extravagant Bloody Mary with all the garnishes will not like this recipe which simply calls for 3oz icy tomato juice, plus 1 jigger of vodka, 2 dashes of Angostura. Bloodies sure have changed since then.<br />
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Anyone have the mail in recipe book? Drop me a line in the comment box if you do. With that I will leave you with the following inspirational quote that is attributed to Vincent Price:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPxQbL4SdxU1yrYEPSbCcL-HHTTCf_tMFn8DGahlwP4tQKdoq5eSQhh_ePKQeuWDNC3k6rDXQLZgZvK6f78B8QkF32OR7EzrCBTbVxeBlZLW9y7Czy1NqJxWfbcJTij2EeWiV5u01RD4s/s1600/ddc45429661564d9efb79642a2c245b3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPxQbL4SdxU1yrYEPSbCcL-HHTTCf_tMFn8DGahlwP4tQKdoq5eSQhh_ePKQeuWDNC3k6rDXQLZgZvK6f78B8QkF32OR7EzrCBTbVxeBlZLW9y7Czy1NqJxWfbcJTij2EeWiV5u01RD4s/s320/ddc45429661564d9efb79642a2c245b3.jpg" width="320" /></a></div>
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Keep an eye out for the next post. Be safe and healthy out there. See you soon.<br />
<br />
Until Then May You Have Some Happy, Safe and Responsible Drinking,<br />
SiscoVanilla<br />
<br />
#SiscoVanilla<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles<br />
#SiscoVanillaAtTheMovies SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0The Bronx, NY, USA40.8447819 -73.864826840.6526104 -74.1875503 41.0369534 -73.542103300000008tag:blogger.com,1999:blog-2978566713437565273.post-88300691806291656902020-05-19T12:16:00.000-04:002020-05-23T20:09:21.152-04:00Kill Bill Vol. 2 (2004) Part II May 19, 2020What's up peeps. New post here to tie up some loose ends. Back on January 7, 2015 I put up the post <a href="https://siscovanilla.blogspot.com/2015/01/kill-bill-vol-2-2004-part-i.html" target="_blank">Kill Bill Vol. 2 (2004) Part I</a> hoping to do the second part soon thereafter. But as we know, things don't always go to plan. But here I am with Part II for your reading enjoyment.<br />
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Beatrix has moved past taking out Budd (<a href="https://www.imdb.com/name/nm0000514/?ref_=ttfc_fc_cl_t41">Michael Madsen)</a> and Ellie Driver (<a href="https://www.imdb.com/name/nm0000435/?ref_=ttfc_fc_cl_t42">Daryl Hannah)</a> and now is on the hunt for the titular Bill (<a href="http://David Carradine" target="_blank">David Carradine</a>.) She locates the one person who can direct her to Bill: Esteban Vihaio (<a href="https://www.imdb.com/name/nm0662981/?ref_=ttfc_fc_cl_t3">Michael Parks.)</a> We see some unusual product placement in the cantina in the form of Sol advertising on the chairs. I say unusual since Tarantino's movies (also Robert Rodriguez's movies) tend to use fake products such as the Red Apple Cigarettes or Chango beer in their scenes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFm9RNv5BLJcxsVSyXfxzDLyzSaraDdvR1gurNIXi4sDvdPdIVh1YY0ZscBsRB5uHuKwLuoQ6YS2cpfOr2WE87Eb96qwnEwN5-C2jwY5jvcnLDA72RK6s1-TmQQTK_ByDTp3vH4eQ0QA/s1600/01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="802" data-original-width="1061" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFm9RNv5BLJcxsVSyXfxzDLyzSaraDdvR1gurNIXi4sDvdPdIVh1YY0ZscBsRB5uHuKwLuoQ6YS2cpfOr2WE87Eb96qwnEwN5-C2jwY5jvcnLDA72RK6s1-TmQQTK_ByDTp3vH4eQ0QA/s320/01.png" width="320" /></a></div>
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<a href="https://www.sol.com/us/en/homepage" target="_blank">Sol</a> is a Mexican lager that has been produced since 1899. Clocking in at 4.5% ABV, I would put Cerveza Sol in the same category as Corona and Cerveza Pacifico among others. Vihaio is sitting at a table reading a book, smoking a cigarette with a snifter of something light brown for his drinking pleasure.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh406fHUKERL9zlpZoTeWNt5zvWZ9wBRKFDeCkSStDid8-_GNnIrFR27oJ_O0V-AyVNpA-x1A2yVrsERsVgXpTxUfx6F524w1g0YRBVD2mchsTpyzKwEUjaVoHbhIQc2fZgyFyRj6rqZtQ/s1600/20200502_235627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1256" data-original-width="1600" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh406fHUKERL9zlpZoTeWNt5zvWZ9wBRKFDeCkSStDid8-_GNnIrFR27oJ_O0V-AyVNpA-x1A2yVrsERsVgXpTxUfx6F524w1g0YRBVD2mchsTpyzKwEUjaVoHbhIQc2fZgyFyRj6rqZtQ/s320/20200502_235627.jpg" width="320" /></a></div>
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What that is I can't tell but it might be answered a bit later on in the scene. As they are discussing Bill and his whereabouts, Vihaio asks for Beatrix to have a drink with him and he orders <i>"dos a</i><span class="st"><i>ñejo."</i> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYhAhNkMBPwqc-FYY6C2buKFK34McwJIhORp4KXKuQGBbs_7lCUfSGQAARjFYXAHuMklbAi1hbs9EvEuoYSRDw8lQEzdXppn8SzhKUpBKEtvbqxq2DJZ_MEzOQOfIGXc0Zc9VFKyUVtA/s1600/03.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYhAhNkMBPwqc-FYY6C2buKFK34McwJIhORp4KXKuQGBbs_7lCUfSGQAARjFYXAHuMklbAi1hbs9EvEuoYSRDw8lQEzdXppn8SzhKUpBKEtvbqxq2DJZ_MEzOQOfIGXc0Zc9VFKyUVtA/s400/03.png" width="400" /></a></div>
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<span class="st">The scene moves on to Beatrix back on the road with the directions given to her by Vihaio. We don't see them having that drink of </span>los <i>"dos a</i><span class="st"><i>ñejo."</i> I'll touch on what an </span>a<span class="st">ñejo is in the next set of images. </span><br />
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<span class="st">Beatirx finds the suite where Bill is and sneaks her way in. As she lies in wait, I notice a number of bottles of booze along on the wall. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NakzZEdhOBSuDRNkgn6lUX7lNGMOdASuO9IrsDAkQ9eXE0DxOpt_yIt5VRN5z_ODlClLZs7W28ULoOspdh4uy21p_xXWpnMl_zDZ6wX_-Fw9XadIkni_0YHE6qILbycXybJN0jHjrm8/s1600/20200503_000839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="635" data-original-width="1139" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NakzZEdhOBSuDRNkgn6lUX7lNGMOdASuO9IrsDAkQ9eXE0DxOpt_yIt5VRN5z_ODlClLZs7W28ULoOspdh4uy21p_xXWpnMl_zDZ6wX_-Fw9XadIkni_0YHE6qILbycXybJN0jHjrm8/s320/20200503_000839.jpg" width="320" /></a></div>
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<span class="st">One is a bottle of Bacardi. Another is a bottle of Tuaca, which I reviewed in the post</span> <a href="https://siscovanilla.blogspot.com/2019/01/what-is-tuaca-january-31-2019.html" target="_blank">What is Tuaca January 31, 2019</a>. The third I'll touch on soon. The story progresses to the point where Beatrix finds out her daughter B.B. is alive and well. After a touching moment where she spends some alone time with B.B. and puts her to bed, the scene moves to Beatrix and Bill. Here we see Bill standing at the bar with the third bottle that I mention above.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-kPAeNaDWKAhpCUEgRzN1VnpnHtUZLYwYsRKLc9gd4a7Na8b2NL93GU6xI6Uhl1QDMquE7vf_9FA8rhs5JH6f7Ktokc-i_zUBLTGgzN_OOYZUX_JL5XwimvJ3m7gy9cU-lrNxwwXivI/s1600/20200503_001800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="656" data-original-width="854" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-kPAeNaDWKAhpCUEgRzN1VnpnHtUZLYwYsRKLc9gd4a7Na8b2NL93GU6xI6Uhl1QDMquE7vf_9FA8rhs5JH6f7Ktokc-i_zUBLTGgzN_OOYZUX_JL5XwimvJ3m7gy9cU-lrNxwwXivI/s320/20200503_001800.jpg" width="320" /></a></div>
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This particular bottle is a spirit that back in the early 2000's I used to enjoy with my friend Mike: Tres Generaciones Tequila A<span class="st">ñejo. Now allow me to touch on what a</span><span class="st"><span class="st">ñejo means in terms of tequila. </span></span><br />
<span class="st"><span class="st"><br /></span></span>
<span class="st"><span class="st">As I mention with my post</span></span> <a href="https://siscovanilla.blogspot.com/2020/05/casa-herradura-original-tequila.html" target="_blank">Casa Herradura Original Tequila Reposado May 14, 2020</a><br />
the designation of the types of tequila are regulated by el <a href="https://www.crt.org.mx/index.php/en/el-tequila-2/clasificacion" target="_blank">Consejo Regulador de Tequila</a> (TRC.) All tequila must be made of 100%<b> </b>Agave Tequilana Weber variety Azul better known as blue weber agave. The agave must be grown in, cultivated and processed within the Mexican state of Jalisco in order to be called tequila. <br />
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A tequila blanco is the tequila that comes straight out the copper still after the number of distillations set by the distiller. Tequila reposado is a tequila that is rested for a minimum of two months and a maximum of a year in oak barrels. Tequila <span class="st">a</span><span class="st"><span class="st">ñejo must be aged in barrels </span></span><span class="st"><span class="st">of no more than 600 liters for over a year. Very often bourbon and whiskey oak barrels are used for the aging, imparting different flavor notes and a darker color than found in a reposado tequila.</span></span><br />
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<span class="st"><span class="st">The roots for Tres Generaciones tequila go back to 1873 with Don </span></span><span class="st"><span class="st">Cenobio Sauza </span></span><span class="st"><span class="st"><span class="st">(October 30, 1842 – February 15, 1909)</span>. In that year, Don Cenobio </span></span><span class="st"><span class="st">who is often known as "The Father of Tequila" purchased “La Antigua Cruz” distillery and
renames it “La Perseverancia.” Don Cenobio would pass the knowledge of making tequila down to his son Don Eladio Sauza </span></span><span class="st"><span class="st">(June 16, 1883 – July 22, 1946) who would further expand operations under the Casa Sauza brand. </span></span><br />
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<span class="st"><span class="st">Don Eladio would in turn hand the reins of the company to his son Don Francisco Javier Suarez . </span></span><span class="st"><span class="st">Don Francisco Javier would work to make tequila a worldwide spirit and also helped to spearhead the efforts to make tequila a Mexican only product with the </span></span><span class="st"><span class="st"><span class="ILfuVd NA6bn"><span class="e24Kjd">Denominación de Origen (appellation of origin.) This helped to set up the state of Jalisco, specifically, the region of Tequila</span></span> as the only area in the world where tequila can be produced. If other places in the world, including other areas within Mexico that weren't in Jalisco made an agave based spirit, it would need to be called something other than tequila. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Photo Courtesy of TresGeneraciones.com</td></tr>
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<span class="st"><span class="st">The Tres Generaciones line of tequila, was named as such in honor of Don Cenobio, Don Eladio and Don Francisco Javier. According to the website:</span></span><br />
<blockquote>
<i><b><span class="st"><span class="st">One of the proudest accomplishments of the Sauza family, Tres
Generaciones® is the result of three generations of hard work, wisdom,
skill, passion and courage—a super premium tequila, triple distilled for
superior smoothness, to be enjoyed neat, on the rocks, or in a
selection of sophisticated cocktails.</span></span></b></i></blockquote>
<span class="st"><span class="st"> In terms of the</span></span><span class="firstCharacter"> <a href="https://www.tresgeneraciones.com/" target="_blank">Tres</a></span><a href="https://www.tresgeneraciones.com/" target="_blank"> <span class="firstCharacter">G</span>eneraciones A<span class="st"><span class="st">ñejo</span></span></a><span class="st"><span class="st">, the website states that:</span></span><br />
<blockquote class="tr_bq">
<b><i><span class="st"><span class="st">Our Añejo Tequila has a rich, 100% blue agave flavor enhanced by 12
months in toasted American oak barrels where it gains its delicate amber
hue, an array of subtle flavors, and its unique smooth, smoky finish.</span></span></i></b></blockquote>
<span class="st"><span class="st"> </span></span><br />
Bill seems to like this particular tequila since he partakes of it while giving his Superman soliloquy.<br />
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And he does so numerous times right before the climax of the movie.<br />
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You know what happens next if you've watched the film. If you haven't then go watch it. To finish the post I leave you with this beauty of a banter between Beatrix and Vihaio when he mentions the truck Beatrix was driving in the first film:<br />
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Have a great one folks and be safe. See you soon with a new post.<br />
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Until Then May You Have Some Happy, Safe and Responsible Drinking,<br />
SiscoVanilla<br />
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<br />SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0The Bronx, NY, USA40.8447819 -73.864826840.6526104 -74.1875503 41.0369534 -73.542103300000008tag:blogger.com,1999:blog-2978566713437565273.post-4361758549979940002020-05-15T14:05:00.000-04:002020-05-16T13:54:54.129-04:00Los Danzantes Mezcal May 15, 2020Hey peeps. What's up!!! I'm back watching the show <a href="https://watch.tastemade.com/this-is-mexico-1" target="_blank">This is México</a> that is shown on the <a href="https://www.tastemade.com/" target="_blank">Tastemade</a> network. The program is hosted by Mexican born chef Gerardo Lopez and focuses on traditional Mexican food, drink and culture. In the episode<b> </b><a href="https://watch.tastemade.com/this-is-mexico-1/season:1/videos/this-is-mexico-s1e4" target="_blank">Making Mezcal in Oaxaca</a> Lopez is in the town of Santiago Matat<span class="st">lá</span>n, Oaxaca, which is considered the "World Capital of Mezcal." They are profiling the <a href="http://www.losdanzantes.com/en/" target="_blank">Los Danzantes Destileria.</a><br />
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<tr><td class="tr-caption" style="text-align: center;">Image Courtesy of LosDanzantes.com</td></tr>
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As with tequila, Mexico has a designated area specified by la denominación de origen which was established in 1996 by the Mexican government. This means that only spirits made in this Mexican state can be called mezcal. Mezcal and tequila are very similar in that they are produced from the agave plant. Mezcal come from the maguey plant while tequila comes from the blue weber agave plant. Both are grown, and cultivated in similar ways. Where the process differs comes from the processing.<br />
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Where the agave <span lang="es">piña</span>s for tequila are cooked in ovens, mezcal producers such as the profiled <a href="http://www.losdanzantes.com/en/" target="_blank">Los Danzantes Distillery</a> hark back to the methods used by the natives to cook the maguey <span lang="es">piñas. The website for Los Danzantes describes the process:<span lang="es"> </span></span><br />
<blockquote class="tr_bq">
<b><i><span lang="es"><span lang="es">For six hours beginning at dawn, burning wood warms the river stones heating the inside of the oven. Then they are covered with a damp coating of maguey fibers, on top of which are placed the piñas (the heart of the maguey) in the shape of a pyramid. Finally, everything is covered with a layer of empty sacks and sealed in the underground oven for three days.</span></span></i></b></blockquote>
<span lang="es"><span lang="es">The smokiness and earthiness profile of the mezcal comes from this method of cooking. The word for Mezcal is actually a combination of two Nahuatl words: </span></span><br />
<blockquote class="tr_bq">
<b><i><span lang="es"><span lang="es">Mexcalli = Agave</span></span></i></b><br />
<b><i><span lang="es"><span lang="es">Ixcalli = Underground pit oven cooked</span></span></i></b></blockquote>
<span lang="es"><span lang="es">For those of you who don't know, the Nahuatl </span></span>are a member of a group of peoples native to southern Mexico and Central America, including the Aztecs. Oaxaca is the district in Mexico that had the highest percentage of natives. As was stated in the program, the natives fled into the mountains when the Spaniards arrived. In doing so, native culture and customs stayed intact and has survived the centuries to today.<br />
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Another distinctive feature of the method for producing Mezcal is extraction of the mezal. Unlike some distillers that use modern methods, Los Danzantes uses native methods for extraction. Pre-Columbian natives initially used a hammers to pound the liquid from the cooked <span lang="es">piña</span>s. After the arrival of the Spaniards with their horses, extraction was upgraded in the method used by Los Danzantes:<br />
<blockquote class="tr_bq">
<b><i>Once the maguey is removed from the warm interior of the earth and cooled, it is crushed in a stone mill, where Samson the horse pulls a quarry rock wheel. The action of the quarry rock wheel releases the sugars and juices that later become alcohol. </i></b></blockquote>
The juices and the pulp fibers of the plant go into fermentation tanks for six days while natural yeast converts it into a fermented liquid which is called tepache. This goes into the distillation still with the pulp for a double distillation. The first distillation separates the solids and impurities while the second distillation refines the process. What happens next comes from the Los Danzantes website:<br />
<blockquote class="tr_bq">
<b><i>During the second distillation, we refine the product, separating the ends, body, and tails, and extracting the aroma and flavors produced during fermentation. Then, a master mezcalero uses a technique called veneciar – with the help of a hollow cane and a calabash bowl – to measure the alcohol content. He does this by observing the shape, size and duration of ‘pearling’, a traditional technique used to measure alcohol content.</i></b></blockquote>
In this case, the master mezcalero is master mezcalera Karina Abad.<br />
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Los Dazantes Destileria has been making mezcal since purchasing a disused mezcal distillery in Santiago Matat<span class="st">lá</span>n in 1997. Their five year plan became a twenty year plan. Why? Well, as someone who has worked in the bar business since 1995, not only was mezcal not a popular spirit but it wasn't even known to many in the 1990s.<br />
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I would say that mezcal started to become a mainstream popular spirit within the last five to ten years. Prior to 2015 you had to go to a tequila bar such as the now closed <a href="https://mayahuelny.com/" target="_blank">Mayahuel</a> to find a selection of mezcals. Now you can walk into most bars and find at least one mezcal. Finn's Corner Pub where I bartend has two (<a href="https://distiller.com/spirits/mezcal-union-uno" target="_blank">Mezcal Unión Uno</a> and <a href="https://montelobos.com/" target="_blank">Mezcal Montelobos</a>.) Mezcal is much easier to come by these days. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpCSx6iIdjs6hFG-9UnqAY4gELFRNhfanP8CO3puDcQd2WTqIk6icXBf87NKsbtgwAR70x6A4E1wp9vMhDdlqxwueLtkQS-xejVT4zu-Ipt8SlbVpZUo3Ji0B4sFhyphenhyphenVP5yn_TjYlGx-Y/s1600/los-danzantes-nuestros-mezcales-new.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="990" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpCSx6iIdjs6hFG-9UnqAY4gELFRNhfanP8CO3puDcQd2WTqIk6icXBf87NKsbtgwAR70x6A4E1wp9vMhDdlqxwueLtkQS-xejVT4zu-Ipt8SlbVpZUo3Ji0B4sFhyphenhyphenVP5yn_TjYlGx-Y/s320/los-danzantes-nuestros-mezcales-new.png" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Courtesy of LosDanzantes.com</td></tr>
</tbody></table>
<br />
Los Danzantes has <a href="http://www.losdanzantes.com/en/mezcal-los-danzantes/" target="_blank">three core mezcals</a> that are made with 100% Maguey Espadín (<span style="font-style: italic;">Agave angustifolia</span> Haw): <br />
<ul>
<li>Joven/Blanco</li>
<li>Reposado (aged 9 months, 70% of the time in American white oak barrels and 30% of the time in French white oak barrels)</li>
<li>Anejo (aged for 16 months: 70% of the time in American white oak barrels and 30% of the time in French white oak barrels)</li>
</ul>
The barrels are only used by Los Danzantes and have never held any other spirit than their mezcal. They also have a couple of special mezcals that they make on a seasonal basis including a Joven made with the wild Tobalá maguey (<span style="font-style: italic;">Agave potatorum</span> Zucc.) and the Pechuga. Don't know what Pechuga is? If you know that the word pechuga in Spanish means breast, then you're mind must be wondering how a breast plays into making mezcal. I'll let them describe their mezcal Pechuga in their own words: <br />
<blockquote class="tr_bq">
<b><i>This artisanal mezcal is produced using 100% maguey Espadín (Agave angustifolia Haw.), from the Oaxaca Valley plains. Distilled three times, the last distillation involves a combination of seasonal fruit, spices and a creole hen. Finally, the elixir is dyed with Grana Cochinilla. This is a special offering to our gods and to everything that you kiss with your mouth. </i></b></blockquote>
And with that I will bid you farewell.Be safe and be healthy out there folks.<br />
<br />
Until Then May You Have Some Happy, Safe and Responsible Drinking,<br />
SiscoVanilla<br />
<br />
#SiscoVanilla<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles<br />
#SiscoVanillaAtTheMovies SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com3The Bronx, NY, USA40.8447819 -73.864826840.6526104 -74.1875503 41.0369534 -73.542103300000008tag:blogger.com,1999:blog-2978566713437565273.post-84009914645484646542020-05-14T06:00:00.000-04:002020-05-14T06:00:10.945-04:00Casa Herradura Original Tequila Reposado May 14, 2020Hey peeps, how we doing these days while in pause and staying in place. Hope you are all well, healthy and safe. Everyone is doing ok over here. Just waiting to resume our lives as normal as the new normal will be. Until then, I'm just trying my best to watch programming that I can learn from either by history, food, travel and culture programming.<br />
<br />
For today's post, I was watching the show <a href="https://watch.tastemade.com/this-is-mexico-1" target="_blank">This is México</a> that is shown on the <a href="https://www.tastemade.com/" target="_blank">Tastemade</a> network. The program is hosted by Mexican born chef Gerardo Lopez and focuses on traditional Mexican food, drink and culture. In the episode <a href="https://watch.tastemade.com/this-is-mexico-1/season:1/videos/this-is-mexico-s1e2" target="_blank">Tequila Tasting in Jalisco</a>, Lopez is taking a tour of La Casa de Herradura hacienda with Herradura Global Ambassador Ruben Aceves. <br />
<br />
Something that was said during the tour caught my attention. It was said that Herradura was the first distillery to produce a tequila reposado for sale in 1974. Before I go into Herradura's claim of it being the first distillery to produce a tequila reposado, I wanted to take a look at what a tequila reposado is compared to other tequilas.<br />
<br />
While the terms blanco (white or clear) and <span class="st">añejo (aged or vintage) are fairly well known to drinkers, t</span>he meaning of the word reposado might not be known to many. The word reposado translates to rested. According to the governing body of tequila in Mexico known as el <a href="https://www.crt.org.mx/index.php/en/el-tequila-2/clasificacion" target="_blank">Consejo Regulador de Tequila</a> (TRC):<br />
<blockquote class="tr_bq">
<span style="color: #660000;"><b><i>Tequila aging is understood as the product slow processing that
allowing acquiring additional sensory characteristics, gotten by
physicochemical processes that naturally occur during their stay in
French oak or white oak barrels. Rested Tequila must be aged in French oak or white oak barrels for at least two months.</i></b></span></blockquote>
On to Casa Herradura.<br />
<br />
Casa Herradura is one of the oldest tequila producers in the world
having been established in 1870. The Casa Herradura is located at the Hacienda San Jose del Refugio which is in the village of Amatitlán, Jalisco, México. Hacienda San Jose del Refugio is the last
tequila producing hacienda in the world. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMr3KFLWxv5SpJB2rEUjbB4uqlFmiA3SaG2kuNuga8_L6JHoEYlH_UK7uSwRyZp-XahGgBSlwmYP1UVbmTP10ofB26wJe7dTfMavJ-7W8tuy5rHN4gsgnzh2_qdzPwhoVEwFrjFpWIYJc/s1600/280-2803074_logo-tequila-casa-herradura-png-download-casa-herradura.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="972" data-original-width="860" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMr3KFLWxv5SpJB2rEUjbB4uqlFmiA3SaG2kuNuga8_L6JHoEYlH_UK7uSwRyZp-XahGgBSlwmYP1UVbmTP10ofB26wJe7dTfMavJ-7W8tuy5rHN4gsgnzh2_qdzPwhoVEwFrjFpWIYJc/s200/280-2803074_logo-tequila-casa-herradura-png-download-casa-herradura.png" width="176" /></a></div>
<br />
What is a hacienda? A hacienda is a large estate or plantation with a dwelling house. In terms of Casa Herradura, their small scale tequila production on the hacienda makes for a specialized product compared to other mass produced tequilas in large distilleries. <br />
<br />
What sets Herradura apart from the other tequila distillers is that their <a href="https://www.herradura.com/products/reposado" target="_blank">original tequila reposado</a> is aged for eleven months in charred American Oak barrels of fifty-five gallons rather than for just a minimum of two months. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nCMZTz5ngYruYb3k2S_80Anyx5gO2OCyTRohjhg_wZeJzkG0vaxg9V_cHi4Qj7QcDSiRDpOQ-SepSscU5b1T7OmeJz7TvLP4KdV3diXKen-BwjBPTuZEi9SP5caSOctC9cUCeaKzEcc/s1600/teqla_her2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nCMZTz5ngYruYb3k2S_80Anyx5gO2OCyTRohjhg_wZeJzkG0vaxg9V_cHi4Qj7QcDSiRDpOQ-SepSscU5b1T7OmeJz7TvLP4KdV3diXKen-BwjBPTuZEi9SP5caSOctC9cUCeaKzEcc/s320/teqla_her2.jpg" width="240" /></a></div>
The standard set by Herradura produces a tequila reposado that their website describes as having:<br />
<blockquote class="tr_bq">
<span style="color: #783f04;"><i><b>a rich amber color with notes of cooked agave, vanilla and
butter. This additional time spent resting in charred American White Oak
barrels creates a smooth, sweet finish with a slight taste of spice.</b></i></span></blockquote>
Herradura also produces a <a href="https://www.herradura.com/products/double-barrel-reposado" target="_blank">Double Barrel Reposado</a> which is made with a two-step process. The first step is the same as their original tequila reposado. Then the tequila is transferred to new charred American Oak barrels for another 30 days. This extra step: <br />
<blockquote class="tr_bq">
<span style="color: #7f6000;"><b><i>creates a rich, dark amber colored liquid and a smooth yet complex
flavor profile not found in any other Reposado, with hints of cooked
agave, vanilla, allspice, clove and oak.</i></b></span> </blockquote>
<br />
With the tequila reposado being a rested version of the tequila blanco that many people shudder when remembering their early 20's, this tequila is a sipper and an excellent tequila to use in your margarita. Speaking of the margarita, click the link for the signature Herradura margarita known as the <a href="https://www.herradura.com/recipes/horseshoe-margarita" target="_blank">Horseshoe Margarita</a>.<br />
<br />
Another claim to fame of Casa Herradura is to having the first female
master tequila distiller, Teresa Lara López who worked at Casa Herradura
for thirty years. <br />
<br />
Next in an upcoming post, I'm going to look at the fourth episode in the <a href="https://watch.tastemade.com/this-is-mexico-1" target="_blank">This is México</a><br />
program which had Gerardo Lopez having tequila's cousin Mezcal in Oaxaca. Keep an eye out for it.<br />
<br />
Until Then May You Have Some Happy, Safe and Responsible Drinking,<br />
SiscoVanilla<br />
<br />
#SiscoVanilla<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles<br />
#SiscoVanillaAtTheMovies <br />
<br />SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0The Bronx, NY, USA40.8447819 -73.864826840.6526104 -74.1875503 41.0369534 -73.542103300000008tag:blogger.com,1999:blog-2978566713437565273.post-46516041739839554632020-05-01T20:47:00.001-04:002020-05-01T20:58:50.988-04:00Danger Diabolik (1968) Part I May 1, 2020Today's SiscoVanilla at the Movies post focuses on the European heist film <a href="https://www.imdb.com/title/tt0062861/?ref_=nv_sr_srsg_0" target="_blank">Danger: Diabolik</a> from 1968.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6xWgMioSXI3yD0p4qg25ZOpYwvVnRI6W6w1N4oMkczm5KKEy3QxEi_9PEnNjKrEe2JHibdx_G7Ka4Ksgnk9FNGwIwyeqDhLE_phXkHV-drB8keE00V583gRomIpkGfJLPrt-URLptzs/s1600/d2296bcccd3dc8c2c654c7fe5899036c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="700" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6xWgMioSXI3yD0p4qg25ZOpYwvVnRI6W6w1N4oMkczm5KKEy3QxEi_9PEnNjKrEe2JHibdx_G7Ka4Ksgnk9FNGwIwyeqDhLE_phXkHV-drB8keE00V583gRomIpkGfJLPrt-URLptzs/s400/d2296bcccd3dc8c2c654c7fe5899036c.jpg" width="400" /></a></div>
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The film was directed by famed Italian director <a href="https://www.imdb.com/name/nm0000878/?ref_=tt_ov_dr" target="_blank">Mario Bava</a> and starred <a href="https://www.imdb.com/name/nm0492342/?ref_=tt_ov_st_sm">John Phillip Law</a>, <a href="https://www.imdb.com/name/nm0577867/?ref_=tt_ov_st_sm">Marisa Mell</a>, <a href="https://www.imdb.com/name/nm0681566/?ref_=tt_ov_st_sm">Michel Piccoli</a> and <a href="https://www.imdb.com/name/nm0148041/?ref_=tt_cl_t4">Adolfo Celi</a>. The movie is described as so by <a href="https://www.rottentomatoes.com/m/danger_diabolik" target="_blank">Rotten Tomatoes</a>: <br />
<blockquote class="tr_bq">
<b><i>Diabolik (John Phillip Law) is the criminal mastermind who has just pulled off a huge heist. He spends most of his free time with his girlfriend, Eva (Marisa Mell), in fond embrace. The police minister (Terry-Thomas) is approached by Valmont (Adolfo Celi), a master criminal who proposes to use his underworld connections to catch Diabolik for the police. In between their gratuitous lovemaking, he and the exotic Eva are chased by police and the mob in this plodding crime drama. </i></b></blockquote>
A non booze fact about the Danger: Diabolik movie that I came upon is very interesting. The source
material that movie it is based on comes from
the Italian comic book of the same name that was created by sisters <span id="yui_3_17_2_1_1588284326185_585"><span id="yui_3_17_2_1_1588284326185_584">Angela and Luciana Giussani. The comic was first published in November 1962. For more information, I recommend that you check out the <a href="https://www.diabolik.it/index.php" target="_blank">Diabolik</a> website. On to the movie. </span></span><br />
<br />
I love these 1960's films when it comes to booze and beer references. To me they are something of a time capsule in seeing what products were popular at the time. What was popular in the 1960's might have fallen out of style decades later and gotten back into style even later.<br />
<br />
<span id="yui_3_17_2_1_1588284326185_585"><span id="yui_3_17_2_1_1588284326185_584">
</span></span> <span id="yui_3_17_2_1_1588284326185_585"><span id="yui_3_17_2_1_1588284326185_584">It takes a while before we get down to some drinking. Mobster Valmont is holding a meeting of mob syndicate members on his yacht and it is here where some interesting liquor brands can be found.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5i5yZ415clW4ksZnGtsonoZQ4PYJaWfhCYUNEJk0EmgSm5bVsFBFxHustPKQyYxRvALz6TFdelAvz31KslprTP6fND2FZLKg6Pf_tjjdZQO9Tnp0700phaUtDmO9Ew1dd1wravchdaY/s1600/002.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5i5yZ415clW4ksZnGtsonoZQ4PYJaWfhCYUNEJk0EmgSm5bVsFBFxHustPKQyYxRvALz6TFdelAvz31KslprTP6fND2FZLKg6Pf_tjjdZQO9Tnp0700phaUtDmO9Ew1dd1wravchdaY/s400/002.png" width="400" /></a></div>
<br />
<span id="yui_3_17_2_1_1588284326185_585"><span id="yui_3_17_2_1_1588284326185_584">I zoom into the liquor bottles for a better view of the selection:</span></span><br />
<span id="yui_3_17_2_1_1588284326185_585"><span id="yui_3_17_2_1_1588284326185_584"><br />
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<span id="yui_3_17_2_1_1588284326185_585"><span id="yui_3_17_2_1_1588284326185_584"><br />
</span></span> <span id="yui_3_17_2_1_1588284326185_585"><span id="yui_3_17_2_1_1588284326185_584">From what I can tell Valmont provides a nice variety of spirits for his guests to enjoy. I see a Martell Three Star Cognac, Gordon's Gin, Tio Pepe Sherry, Jim Beam Bourbon, Punt e Mes Vermouth Rosso, Martini Vermouth Blanc and a bottle of Buchanan Black and White Scotch Whisky that Valmont is holding and drinking from. I'm going to focus on the following brands:</span></span><br />
<span id="yui_3_17_2_1_1588284326185_585"><span id="yui_3_17_2_1_1588284326185_584"><br />
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<span id="yui_3_17_2_1_1588284326185_585"><span id="yui_3_17_2_1_1588284326185_584"><br />
</span></span> <br />
<u><b>Martell Three Star Cognac</b></u><br />
<br />
<div>
The Martell distillery has been in operation since 1715 in Charente, in the Cognac region of France. Distilery founder Jean Martell <span class="st"> (1694-1753) </span>was from a family of merchants that were based on the isle of Jersey. Martell emigrated to France and set up a trading house and later a distillery that would become known as the House of Martell. </div>
<div>
<br /></div>
<div>
The Martell Three-Star Cognac (now known as the Martell V.S.) comes in at 80 proof/40% abv. As per the listing <a href="https://www.diffordsguide.com/beer-wine-spirits/1420/martell-vs" target="_blank">Martell V.S. Cognac</a> from the Difford's Guide website:</div>
<blockquote class="tr_bq">
<div>
<span style="color: #073763;"><b><i>Martell's 'Very Special' cognac was created in the middle of the 19th century and is one of the most recognizable bottles in the world. It is blended from eaux-de-vie, mainly from Fins Bois, a Cognac region noted for its quick maturation so giving this V.S. a fruity charter. Martel V.S. is blended from 20 to 30 eaux-de-vie which are typically matured for a little over two years. </i></b></span></div>
</blockquote>
<div>
Click on the link for the <a href="https://www.diffordsguide.com/beer-wine-spirits/1420/martell-vs" target="_blank">Martell V.S. Cognac</a> for a more in depth flavor review. To learn more about the house of Martell, I recommend that you read the article <a href="https://www.luxury-insider.com/features/2011/profile-the-house-of-martell" target="_blank">Profile: The House of Martell</a> from the <a href="https://www.luxury-insider.com/" target="_blank">Luxury Insider Magazine</a> website dated November 16, 2011. I also go into detail on the concept of Bon Bois and Fins Bois in my post <a href="https://siscovanilla.blogspot.com/2014/02/ian-flemings-goldfinger-1964-part-i.html" target="_blank">Ian Fleming's Goldfinger (1964) Part I</a> from February 3, 2014. </div>
<div>
</div>
<div>
<u><b>Tio Pepe Sherry</b></u></div>
<div>
<br />
<div>
Tio Pepe is the world's best selling sherry brand that is made from palomino fino grapes. The Jerez region of southern Spain has a special kind of chalky soil that the palomino fino grapes thrive in. Tio Pepe is best known for its best known for its fino style of dry sherry which is aged for a minimum of 5 years. It comes in at 30 proof/15% abv. The name for the brand comes from the founder of Tio Pepe's parent company <a href="https://gonzalezbyassuk.com/" target="_blank">González Byass</a>. </div>
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</div>
<div>
In 1841 Manuel Maria González Angel named his pale very dry white wine after his "Tio Pepe." Why? According to the article <a href="https://www.diariodejerez.es/jerez/anos-constancia_0_383962062.html" target="_blank">175 años de constancia</a> by Juan Pedro Simo from El Diario de Jerez dated July 4, 2010:</div>
<blockquote class="tr_bq">
<div>
<span style="color: #7f6000;"><b><i>EL TÍO PEPE ’. The winery is going from strength to strength. So much success without knowing anything about wines seemed like a miracle. There was a character behind: José Ángel de la Peña, Manuel María's uncle, who introduced him to wine and business. In compensation, MM gave his counselor a small cellar to grow a fine wine to his liking. José Ángel did what he asked and only demanded that he give him the keys to enter and leave as he pleased. Some time later Byass sent several batches to London as a sample and the results were excellent. So effective was his reception among consumers that MM himself approached one day to his uncle's little cellar to write on one of his boots: 'Solera Tío Pepe'. There is, therefore, a ‘Tío Pepe’ of flesh and blood. This was the little story of the birth of the most universal fine of González Byass (translated from Spanish.)</i></b></span></div>
</blockquote>
</div>
<div>
For a review of Tio Pepe Sherry, check out the post <a href="https://vinepair.com/good-wine-reviews/review-tio-pepe-fino-sherry/" target="_blank">Review: Tio Pepe Fino Sherry</a> by Adam Teeter from <a href="https://vinepair.com/" target="_blank">Vinepair</a> website.</div>
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<u><b>Carpano Punt e Mes </b></u></div>
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Punt e Mes is an Italian aromatized wine that is described by Punch in their post <a href="https://punchdrink.com/articles/bringing-it-back-bar-what-to-do-with-punt-e-mes-vermouth-cocktail-recipes/" target="_blank">Bringing it Back Bar: What to Do With Punt e Mes</a> as an aperitif that <i>"straddles the line between sweet Italian vermouth and amaro."</i> The name Punt e Mas comes from its origin story. According to the <a href="http://www.carpano.com/en/prodotto/punt-e-mes-2/" target="_blank">Carpano</a> website for Punt e Mes:</div>
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<span style="color: #660000;"><b><i>"The story goes that on 19 April 1870 , a stockbroker, caught up in a discussion with colleagues whilst in the Carpano wine shop about the increase in share prices on that day – one and a half points – ordered his usual Carpano vermouth but asked for the barman to add half a measure of bitter, using the regional expression “Punt e Mes”. The drink immediately became popular as an aperitif before lunch, as recalled by the barman of the time Maurizio Boeris."</i></b></span></div>
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The taste and texture of the Punt e Mes is described by <a href="http://www.carpano.com/en/prodotto/punt-e-mes-2/" target="_blank">Carpano</a> as follows:</div>
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<span style="color: #660000;"><i><b>"Punt e Mes has a golden orange color with topaz tones, herby aromas and dark red, black dahlia with vermilion shades. The initial taste is one of sweetness, characterised by an intriguing accent of orange. This is followed by the characteristically bitter taste of the quina and ends on a sweet note."</b></i></span></div>
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Punt e Mes clocks in at 32 proof/16% abv.<br />
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For my next post on Danger Diabolik (1968) Part II, I will take a look at one of the world's best known Scotch Whisky brands. This one brings back memories since it is a whisky that my dad would drink when I was a kid: Dewars White Label Scotch Whisky.<br />
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Until Then May You Have Some Happy, Safe and Responsible Drinking,<br />
SiscoVanilla<br />
<br />
#SiscoVanilla<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles<br />
#SiscoVanillaAtTheMovies </div>
</div>
SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0The Bronx, NY, USA40.8447819 -73.864826840.6526104 -74.1875503 41.0369534 -73.542103300000008tag:blogger.com,1999:blog-2978566713437565273.post-87845036403406861362020-04-29T06:00:00.000-04:002020-04-29T06:00:14.026-04:00Ian Fleming Booth's Gin and James Bond April 29, 2020I was recently watching the BBC documentary <a href="https://www.youtube.com/watch?v=r1u5sFBfBKc" target="_blank">Ian Fleming: Where Bond Began</a> and was piqued with a particular spirit reference. <br />
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The hostess of the documentary, British actress and former Bond Girl Joanna Lumley (the English girl from Her Majesty's Secret Service) is looking through a number of notebooks that belonged to James Bond creator Ian Fleming. She remarks that Ian Fleming could have been a copywriter for an advertising agency based with how he created little scenes/dialogue based around a particular gin: Booth's High and Dry Gin. Now I've heard about the Booth's brand in the past through some of the old ads I've seen online. Aside from that I really didn't have much knowledge about the brand. Let's take a trip across the pond.<br />
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From what I could find out, Booth's High and Dry Gin was produced by <a href="https://www.diffordsguide.com/producers/364/booths-distillers-ltd" target="_blank">Booth’s Distillers LTD</a>. This company was a family owned company that was distilling since the 1740's in England. The High and Dry was produced by Booth's Distillers and was produced after World War I. It differed from the flagship product in look. Where the High and Dry was crystal clear, the Booth's Finest London Dry Gin was actually yellow in color. <a href="https://www.diffordsguide.com/beer-wine-spirits/885/booths-high-and-dry-gin" target="_blank">Difford's Guide</a> states that the High and Dry was referred to as being the "World's Driest Gin." By 1937, Booth's joined the <a href="https://www.gracesguide.co.uk/Distillers_Co" target="_blank">Distiller's Company LTD</a>, which was a predecessor of what would become part of <a href="https://www.diageo.com/en/our-business/our-history/" target="_blank">Diageo</a>. <br />
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The UK version of the gin was 40% ABV, while other versions distilled in other places around the world varied in ABV. By 2018 the brand was sold by Diageo to Sazerac with the Booth's branded gin apparently still being available in the United States. Though I have seen conflicting information that states that Booth's is not being produced anywhere.<br />
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And about Booth's connection to Ian Fleming and James Bond? It is believed that the famous Bond drink of a martini is in part based on the martini recipe used by Fleming's friend William Stephenson. Stephenson was the head of the ‘British Security Co-ordination’ Office (BSC) which was basically an arm of British intelligence in the United States. According to page 118 of the book <a href="https://books.google.com/books?id=_QBwDwAAQBAJ&pg=PA118&lpg=PA118&dq=james+bond+booth%27s+gin&source=bl&ots=bopKF7meLa&sig=ACfU3U1p8aXATlTtoM7DSd1eMZksso1dMA&hl=en&sa=X&ved=2ahUKEwjFl9Hj0YzpAhUCmXIEHb-DDMc4ChDoATACegQICRAB#v=onepage&q=james%20bond%20booth's%20gin&f=false" target="_blank">Those Angry Days: Roosevelt, Lindbergh, and America's Fight Over World War II, 1939 - 1941</a><span class="subtitle"><span dir="ltr"> </span></span>by<span class="addmd"> Lynne Olson: </span><br />
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<span style="color: #990000;"><span class="addmd"><b><i>A suave and charming host, Stephenson was known for his potent martinis; another colleague, writer Ian Fleming called them "the most potent martinis in America." After a couple of them, the six-foot-seven Sherwood was once heard to say: "If I have another cocktail, I'll just call timber and fall on my face." Fleming, who would model his famous fictional character James Bond in part on Stephenson, noted that the BSC chief was the source of Bond's martini recipe: "Booth's gin, high and dry, easy on he vermouth, shaken not stirred."</i></b></span></span></blockquote>
In terms of the influence that Stephenson had on Fleming and his James Bond franchise, Page 70 of the book <a href="https://books.google.com/books?id=C_ZxurmAk4MC&pg=PA70&lpg=PA70&dq=fleming+stephenson+martini&source=bl&ots=fZ27Hqqii4&sig=ACfU3U2H-jvHZ-Yg_Dp5dAEX9ZIxdzcQWw&hl=en&sa=X&ved=2ahUKEwjdw-rc1YzpAhUalnIEHV4NA0oQ6AEwA3oECAgQAQ#v=onepage&q=fleming%20stephenson%20martini&f=false" target="_blank">The King of Madison Avenue: David Ogilvy and the Making of Modern Advertising</a><span class="addmd"> By Kenneth Roman delves into this a bit further:</span><br />
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<span style="color: #351c75;"><span class="addmd"><b><i>Fleming drew on Stephenson's intelligence operations for several Bond stories. The giant fish tank at the Hamilton Princess hotel in Bermuda, a BSC station, became the glass wall that separated Bond from Dr. No's sharks. A plan concocted by BSC to rob Martinique of gold, to keep it out of German hands after the Nazis conquered France, led to the novel Goldfinger. Bond earns his double-O classification by shooting a Japanese cipher agent in Rockefeller Center, where the BSC's code-breaking operations were based in New York. Stephenson was the source of Bond's martini recipe, according to British Special Operations secret agent Vera Atkins: "Billy mixed the deadliest martinis. Booth's gin, high and dry, easy on the vermouth, twist of lemon peel, shaken not stirred." Fleming respected Stephenson's martinis, served in quart glasses. </i></b></span></span></blockquote>
I'm glad I came across that documentary randomly on YouTube. Inspiration comes from the darndest places. Which is why I like to live by the statement: Learn something new everyday. See you all soon.<br />
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Until Then May You Have Some Happy, Safe and Responsible Drinking,<br />
SiscoVanilla<br />
<br />
#SiscoVanilla<br />
#SiscoVanillaHasABrewski<br />
#SiscoVanillaBeerChronicles<br />
#SiscoVanillaAtTheMovies
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For Further Reading:<br />
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<li><a href="https://lukehoney.typepad.com/the_greasy_spoon/2010/01/gin-and-tonic.html" target="_blank">Gin and Tonic from the Greasy Spoon blog<span itemprop="name"> </span></a></li>
<li><span itemprop="name"><a href="https://theginisin.com/gin-reviews/booths-high-and-dry-gin/" target="_blank">Booth’s High and Dry Gin (1960’s) from the Gin is n website</a></span> </li>
<li><a href="https://baybottles.com/2018/03/26/booths-distillery-london-england-high-dry-gin/" target="_blank">Booth’s Distillery, London England, High & Dry Gin from the Bay Bottles website</a></li>
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SiscoVanillahttp://www.blogger.com/profile/08507808927148747379noreply@blogger.com0The Bronx, NY, USA40.8447819 -73.864826840.6526104 -74.1875503 41.0369534 -73.542103300000008