tag:blogger.com,1999:blog-90587339052377632732024-03-12T17:58:27.868-07:00Charbay - THE #1 Artisan Distillery13 Generations of Handcrafted Wines and SpiritsJenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-9058733905237763273.post-52671322661833834872011-11-09T15:43:00.000-08:002011-11-09T15:46:27.348-08:00Miles & Marko Talk Whiskey (Video)Check out Miles and Marko on <a href="http://www.toutsuite.com/videos/meet-three-generations-karakasevics-domaine-charbay">Toutsuite</a> - great video (baby Miles makes his debut as well)Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-82859052387378402182011-10-07T22:00:00.000-07:002011-10-24T20:40:05.562-07:00Help us make change!<div id="change_BottomBar"><span id="change_Powered"><a href="http://www.change.org/" target="_blank">Change.org</a></span><a>|</a></div><div id="change_BottomBar"><span class="Apple-style-span" style="color: rgb(17, 17, 17); font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 19px; background-color: rgb(238, 238, 238); ">Allow Artisan Distillers to sell directly to customers in California.<br /><br />We are losing sales because we can't sell our artisan spirits directly to our customers. Sales are lost. Sales taxes are lost. When we distill small lots, it is difficult for distributors to bring in the inventory. The law shuts us out of our own market.<br /><br />Why this is Important<br />It’s time to allow artisan distillers to sell directly to customers the same as wineries sell to their customers in tasting rooms and wineries.<br />It would be so convenient for our customers if they could buy directly from us when they visit. Imagine you visit and we spend an hour sharing how we distill it, age our products for years in French oak barrels and then you turn to us and ask to buy it and we have to say: sorry, we’re not allowed to sell our artisan spirits directly to you, our customer!<br />By law, all CA distilleries must sell to a Distributor. The Distributor marks it up 30% and sells to a store or a restaurant.<br />Why?<br />It’s how our government has set up the laws. It’s how our elected politicians have agreed to run the business of California.<br />Unlike other states, in California we are not allowed to sell our artisan spirits directly to our customers. We have to find a store somewhat close to them and they have to drive the distance. Many would love to order on line and have the products delivered to their door.<br />Right now, if a store doesn't want to buy from our Distributor, the customer is out of luck.<br />This is treating customers like second class people - they should have the right to buy artisan spirits the same as buying quality wines, clothes or books or gourmet foods.<br />When we make small lots, we should be able to sell directly to accounts and our customers. This law shuts us out of our own market. The law is unfair. Cross into Oregon and artisan distillers can sell right at the distillery to their customers.<br />We are not trying to eliminate distributors – we need them! We are just trying to be able to sell directly to our customers, just like every other business out there…</span></div><script type="text/javascript" src="http://e.change.org:80/flash_petitions_widget.js?width=300&petition_id=70904&color=1A3563"></script>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-47513844210748942502011-06-20T17:58:00.000-07:002011-06-20T18:01:32.690-07:00Passion Fruit Martini Recipe<span class="Apple-style-span" >This sounds so great right now!<br /><br /><b>Passion Fruit Martini</b><br /><i>Austin Thompson/<a href="http://www.cuveenapa.com/">Cuvee</a>, Napa</i><br />• 2 oz. Charbay Green Tea Vodka<br />• 1 oz. <a href="http://www.perfectpuree.com/index.php/Our-Products/passion-fruit.html">Perfect Purée Passion Fruit Concentrate</a>, thawed<br />• Martini & Rossi Sweet Vermouth<br />Combine ingredients into a mixing glass with ice. Shake vigorously. Strain into a martini glass. Float Martini & Rossi on top. Serve.</span>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-53044472630877589952011-06-09T14:41:00.000-07:002011-06-09T15:03:00.862-07:00Event Bottoms Up! D.I.Y Cocktail Class Featuring Charbay Spirits: SFSaturday, June 18, 2011 from 2:00 PM - 4:00 PM (PT)<br />San Francisco, CA<br />The Center for Urban Education about Sustainable Agriculture (CUESA) and barman extraordinaire Scott Beattie are hosting a class celebrating the arrival of the summer cocktail season! Whether you need to cool-off or warm-up during the Bay Area summer, cocktails provide a delicious solution.<br /> <br />Northern California spirit maker Marko Karakasevic will bring many of the bottles found in his Charbay label portfolio to taste and experiment with, including several whiskeys, two rums, pastis, a port, aperitif wines, a tequila, and a black walnut liqueur. Scott will show how to mix unique cocktails with early season berries, stone fruits, and herbs from the Ferry Plaza Farmers Market.<br /> <br />Date and time: Saturday, June 18, 2011, 2:00-4:00 pm <br />Location: CUESA Kitchen at the Ferry Building <br />Cost: $50 (includes tasting, hands-on cocktail instruction, take-home booklet). Purchase tickets <a href="https://www.eventbrite.com/register?orderid=40344863573&client_token=noqueue&eid=1342783301">here</a> <br /><br />Scott Beattie is the bar manager of Healdsburg’s Spoonbar and author of Artisanal Cocktails (Ten Speed Press, 2008).<br /><br />Charbay Distillery owner Marko Karakasevic works with his father Miles to carry on the 13-generation Serbian family tradition of carefully and painstakingly turning fermented fruits into beautiful spirits. What began as a Brandy-making endeavor in the 1980s in the US has expanded far beyond to include an array of quality spirits. <br /><br />This class is part of a six-part series taught by Scott Beattie. All classes include a short “Cocktails 101” demo that will include proper shaking and stirring techniques (and the reasons why you would do either), precise measurement, ice, glassware selection, and several other helpful tips that will insure better home bartending. In addition to hearing from the guest speaker, all attendees will also receive excellent printed information about additional spirits. Classes sizes are small, limited to 40 students, and are mostly DIY. Get ready for lots of hands-on experience with the shakers and strainers! Time permitting, Scott will present and sign copies of his book “Artisanal Cocktails,” available for $28, (cash/check only). All classes are held on Saturdays and cost $50.Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-24465986655610621662011-05-24T16:43:00.000-07:002011-05-24T16:49:48.934-07:00Delicious Cocktail Recipe<p class="MsoNormal" align="center" style="text-align: left;"><span class="Apple-style-span" ><strong><span style="font-size:14.0pt;color:black">Honeymoon Sweet, </span></strong>Jen Akril/<a href="http://ryesf.com/">Rye</a>, San Francisco</span></p><p class="MsoNormal" align="center" style="text-align: left;"><span class="Apple-style-span" ></span><span class="Apple-style-span" style="font-family: 'trebuchet ms'; "><img src="http://e2ma.net/userdata/30060/images/e1306268082.jpg" border="0" id="_x0000_i1025" /></span></p><ul type="disc"><li class="MsoNormal"><span class="Apple-style-span" >2 oz. <a href="http://www.charbay.com/TAHITIAN-VANILLA-RUM.aspx">Charbay</a> Tahitian Vanilla Rum</span></li> <li class="MsoNormal"><span class="Apple-style-span" >½ oz. Licor 43</span></li> <li class="MsoNormal"><span class="Apple-style-span" >½ oz. <a href="http://www.perfectpuree.com/index.php/Products/yuzu-luxe-sour.html">Perfect Purée Beverage Artistry Yuzu Luxe Sour</a><a href="http://e2ma.net/go/9389795916/3669213/106314048/30060/goto:http:/www.perfectpuree.com/index.php/Products/yuzu-luxe-sour.html">,</a> thawed </span></li> <li class="MsoNormal"><span class="Apple-style-span" >½ oz. grapefruit juice</span></li> <li class="MsoNormal"><span class="Apple-style-span" >½ oz. egg white</span></li> <li class="MsoNormal"><span class="Apple-style-span" >Chinese 5 spice for garnish</span></li> </ul> <span style="font-size: 12pt; "><span class="Apple-style-span" >Combine all ingredients into a pint glass. Add ice and shake well with a Boston Shaker. Strain and pour into a glass filled with fresh ice. Garnish with Chinese 5 spice. Serve.</span></span><div><span class="Apple-style-span" ><br /></span></div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-75937413942393181252011-05-19T14:33:00.000-07:002011-05-19T14:35:19.558-07:00Root Down Cocktail Recipe<div>An amazing cocktail from our friend Rick Prichard of <a href="http://www.gothambarandgrill.com/">Gotham</a>, NYC:</div><div><br /></div><div>ROOT DOWN </div><div> 1.5 oz<span class="Apple-tab-span" style="white-space:pre"> </span>Charbay Blanco Tequila</div><div> 1 oz<span class="Apple-tab-span" style="white-space:pre"> </span>Celery juice/cucumber juice combo</div><div> .5 oz<span class="Apple-tab-span" style="white-space:pre"> </span>agave nectar</div><div> 3 ea<span class="Apple-tab-span" style="white-space:pre"> </span>kumquats</div><div>1 coin<span class="Apple-tab-span" style="white-space:pre"> </span>jalapeño </div><div>splash <span class="Apple-tab-span" style="white-space:pre"> </span>cocchi Americano</div><div>splash <span class="Apple-tab-span" style="white-space:pre"> </span>fresh grapefruit juice</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>celery bitters</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>fever tree bitter lemon soda</div><div> </div><div>Muddle kumquats with the agave nectar and celery bitters. Add the remaining ingredients and shake well. Strain ingredients into a highball glass filled with ice. Top with bitter lemon soda. Garnish with a kumquat. </div><div><br /></div><div>Sign me up!</div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-27322126480935580222011-05-18T12:29:00.000-07:002011-05-18T14:33:03.069-07:00Charbay-Perfect Puree Cocktail Competition Results & Recipes<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUDUxt4vGdCP3yXF7Ck2TC-BOj397yscIkqmUXiq4BhwdHCyvu17w92UFT1K8MROWbhFAM3lBtYQaLUBNa8jkSJhuvL5C44rqwi2xxefU8nItF2GbPlZ81FC3_T0KE7Q2B_GY2QfJ0wg/s1600/Collage.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUDUxt4vGdCP3yXF7Ck2TC-BOj397yscIkqmUXiq4BhwdHCyvu17w92UFT1K8MROWbhFAM3lBtYQaLUBNa8jkSJhuvL5C44rqwi2xxefU8nItF2GbPlZ81FC3_T0KE7Q2B_GY2QfJ0wg/s400/Collage.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5608151097267586946" /></a><div style="text-align: center; ">Thanks to all of you cocktail enthusiasts that came out in the rain to support our local bartenders! We had 15 amazing contenders, and let me tell you the scoring was close... What a beautiful array of creative cocktails... Thanks to the competitors for putting your best cocktail forward - we know these competitions are a lot of work and love that you take such pride in your craft. Solage - you were excellent hosts! Thanks for keeping us dry and hydrated and for all your hard work. Lastly, and certainly not least, thanks to our judges! Virginia Miller (<a href="http://www.sfbg.com/category/author/virginia-miller">SF Guardian</a>), Roberto Sequeira (<a href="http://glace-ice.com/">Glace Ice</a>), Ed Meagher, (<a href="http://tastingtable.com/entry_by_section/sf/drinks/ts">Tasting Table</a>) and Pierce Carson (<a href="http://napavalleyregister.com/lifestyles/">NV Register</a>), you waded blind into 15 cocktails in only 2 hours, not a small feat... We appreciate you taking the competition so seriously and taking the time to have a little fun with us :)</div><div><br /></div><div>Without further ado, here are the cocktail recipes... Feel free to comment on your favorite of the night! If you haven't yet been to some of these fine restaurants, you should certainly check them out -</div><div><p class="MsoNormal"><b><span class="Apple-style-span">1st</span><span class="Apple-style-span"> PLACE!</span></b> <span><br /></span><b>Michael Jack Pazdon, <a href="http://solbarnv.com/">SolBar</a></b><br /><i>La Caoba Club Cocktail</i><br />1 ½ oz Charbay Tequila<br />½ oz Culinary Traditions Carmelized Pineapple Concentrate<br />1 Tsp Culinary Traditions Ginger<br />½ oz 5 spice infused agave nectar syrup<br />.66 oz lime juice<br />.33 oz orange juice<br />½ oz egg white<br />2 drops toasted cardamom-cacao bitters<br />*Combine all ingredients in mixing glass. Dry shake, add ice, and shake again. Strain into a chilled martini glass and garnish with a few drops of the bitters and gel, along with a scattering of the orange dust. Garnish: Toasted cardamom-cacao bitters, vanilla coffee gel, orange dust.</p><p class="MsoNormal"><span class="Apple-style-span">2nd</span> <span class="Apple-style-span">PLACE!</span><br /><b>Tony DeMaria, <a href="http://www.jacksonsbarandoven.com/">Jackson’s Bar & Oven</a></b><br /><i>Thai Juan On</i><br />1 1/2 oz Charbay Tequila Blanco<br />1 lemon<br />2 to 3 leaves of fresh basil<br />1/2 oz Culinary Traditions Carmelized Pineapple Concentrate<br />1/2 oz Rhum Clement Shrubb Creole Liqueur<br />1/2 oz Habenero and thai chille infused honey<br />Splash of soda water<br />Served on the Rocks</p><p class="MsoNormal"><span class="Apple-style-span">3rd</span> <span class="Apple-style-span">PLACE!</span><br />Tomas Estes, <a href="http://www.bardessono.com/restaurant_bar/">Bardessono</a><br />Tokyo, Mexico<br />1 1/2 oz Charbay Tequila<br />1 1/2 oz Beverage Artistry Yuzu Luxe Sour<br />1/2 oz Green Chartreuse<br />1/4 oz Jasmine Syrup<br />2 inch sprig of fresh oregano<br />Lemon Verbena or lemon balm for garnish<br />*Line a cocktail glass with wet lemon balm or verbena leaves and then freeze the glass. Muddle oregano with yuzu mix, add ice and all other ingredients, shake vigorously and strain.</p><p class="MsoNormal"><b>Runners Up (in no particular order):</b></p><p class="MsoNormal"><b>Austin Thompson, <a href="http://www.cuveenapa.com/">Cuvee</a></b><br /><i>Mai Pina</i><br />2 oz Charbay Tahitian Vanilla Bean Rum<br />1 oz Culinary Traditions Carmelized Pineapple Concentrate<br />1 Tsp Culinary Traditions Ginger<br />1 1/2 oz coconut water<br />*Shaken & strained over ice. Topped with a float of caramel simple syrup. Garnish: Caramelized pineapple</p><p class="MsoNormal"><b>Jessica Backhus, <a href="http://www.zinsvalley.com/">Zins Valley Restaurant</a></b><br /><i>Calico Jack</i><br />2 oz Charbay Tahitian Vanilla Bean Rum<br />3/4 oz Culinary Traditions Carmelized Pineapple Concentrate<br />1/2 oz Culinary Traditions Ginger<br />1/2 oz Beverage Artistry Yuzu Luxe Sour<br />Build over ice, top with soda water.</p><p class="MsoNormal"><b>Scott Westerman, <a href="http://www.calistogaranch.com/dining.html">Calistoga Ranch</a></b><br /><i>Zàng Fǔ Very Much</i><br />2 oz Charbay Green Tea Vodka<br />1 oz Culinary Traditions Ginger<br />3 oz coconut juice<br />Splash lime juice to taste<br />Splash simple syrup to taste<br />*Served in a martini glass with ginger/sugared rim, garnished with hibiscus flower</p><p class="MsoNormal"><b>Eddie Ames, <a href="http://www.ristoranteallegria.com/">Allegria</a></b><br /><i>Yuzu Ma Rang</i><br />2 oz Charbay Meyer Lemon Vodka<br />T Spoon Beverage Artistry Yuzu Luxe Sour<br />1 oz fresh squeezed lemon juice<br />1 oz triple sec<br />splash of soda water<br />*Served on the rocks, garnished with crushed graham cracker on the rim; Float of fresh ma rang cream on top and lightly toasted with a bakers torch… Splash of Chambord at the bottom of glass.</p><p class="MsoNormal"><b>John Shaver, <a href="http://www.calistogainn.com/restaurant.html">Calistoga Inn</a></b><br /><i>Sol Bar-ry</i><br />1 1/2 oz Doubled & Twisted Light Whiskey<br />1 oz Culinary Traditions Carmelized Pineapple Concentrate<br />1 oz Culinary Traditions Mandarin Tangerine Concentrate<br />1/2 oz simple syrup<br />4 blackberries<br />2 strawberries<br />*Served in a martini glass; garnished with Nutella rim and Nutella dipped strawberry</p><p class="MsoNormal"><b>Dan Kaiser, <a href="http://jolerestaurant.com/">JoLe</a></b><br /><i>Pina Picante</i><br />2 oz Charbay Tequila Blanco<br />3/4 oz Culinary Traditions Carmelized Pineapple Concentrate<br />1/2 bar spoon Culinary Traditions Ginger<br />small bunch Cilantro<br />2 slices Jalapeño<br />1 egg white<br />*First I muddle the jalapeño, cilantro, lime juice, Carmelized Pineapple and Ginger Puree. Then add Tequila and egg white. Shake without ice vigorously. Then add ice and shake vigorously again. Then I strain it into a mason jar filled with ice and garnish with jalapeño and cilantro.</p><p class="MsoNormal"><b>Jason Withrow, <a href="http://www.reddnapavalley.com/">Redd</a></b><br /><i>Hot Lips</i><br />1 1/2 oz Charbay Tequila<br />1 oz Culinary Traditions Mandarin Tangerine Concentrate<br />1 oz Tequila Falernum<br />1/2 oz lime juice<br />2 slices jalapeño<br />*Shake. Add 1 oz of El Corazon Cordial to glass, add ice, pour shaker contents over ice and cordial, top with club soda. Garnished with a spicy El Corazon ice cube.</p><p class="MsoNormal">Falernum: 13 oz Tequila, zest of 5 limes and 6 tangerines, 30 cloves, 10 coriander, 10 cardamom, 10 allspice, 8 oz fresh Ginger root.<br />Infuse for 24 hrs, strain, add 20 oz agave syrup, 2 caps almond extract, 5 oz lime juice, 2 oz mandarin/ tangerine juice, and stir</p><p class="MsoNormal">El Corazon Cordial: 1 Cup El Corazon Puree, 1 Cup Water, 3/4 Cup Agave nectar, 1/2 Cup Lime/Tangerine juice. Bring to boil, cover, and let simmer for 25 minutes, cool to room temperature</p><p class="MsoNormal">El Corazon ice cube: 1 cup El Corazon Puree, 1 cup water, 2 tbsp candied ginger puree, 1 slice of jalapeno. Freeze. Use as mixing stick in drink</p><p class="MsoNormal"><b>Anthony Parks, <a href="http://www.angelerestaurant.com/">Angele</a></b><br /><i>Guilty Pleasure</i><br />2 oz Charbay Alambic Cane Rum<br />1 oz Culinary Traditions Carmelized Pineapple Concentrate<br />1/2 oz Beverage Artistry Yuzu Luxe Sour<br />1/4 oz fresh lime juice<br />barspoon Culinary Traditions Ginger<br />Chopped mint<br />Ginger Beer<br />*Tall Collins Glass</p><p class="MsoNormal"><b>Carlo Cavallo, <a href="http://www.sonomameritage.com/">Meritage Oyster Bar & Grille</a></b><br /><i>Mexican Geisha</i><br />2 oz Charbay Tequila<br />1 oz Beverage Artistry El Corazon<br />1 oz Beverage Artistry Yuzu Luxe Sour<br />1 Tsp Culinary Traditions Carmelized Pineapple Concentrate<br />1/2 fresh lime<br />*Shaken and served in a Collins glass with Blood Orange/Pineapple garnish</p><p class="MsoNormal"><b>Gerrard Stevens, <a href="http://www.sonomameritage.com/">Meritage Oyster Bar & Grille</a><br /></b><i>Hoochie Mama</i><br />1.5 oz Charbay Vodka<br />1 Tsp Culinary Traditions Ginger<br />1/2 oz Beverage Artistry Yuzu Luxe Sour<br />1/2 fresh lemon<br />1/4 oz St. Germaine Liqueur<br />Domaine Carneros Float<br />*Served Up</p><p class="MsoNormal"><b>Bill Kelley, <a href="http://hotellucanapa.com/cantinetta-piero">Cantinetta Piero</a></b><br /><i>Cantonese Sunrise Over Napa Valley</i><br />1 oz Meyer Lemon Vodka<br />¾ oz Lychee Liqueur<br />¾ oz Beverage Artistry Yuzu Luxe Sour<br />½ oz Canton Ginger Liqueur<br />½ lime<br />Splash soda<br />*Hawaiian Lava Sugar & Himalayan salt rim. Lemon grass stick with lychee and caramelized ginger</p><p class="MsoNormal"><b>James Kendall, <a href="http://www.bouchonbistro.com/">Bouchon</a></b><br /><i>High Tea</i><br />2 oz Doubled & Twisted Light Whiskey<br />1 oz Beverage Artistry Yuzu Luxe Sour<br />1/3 oz simple syrup<br />Muddled lemon verbena (toasted with a blow torch)<br />*Topped with iced tea, served over crushed ice</p><p class="MsoNormal">We are thinking about an "Iron Chef" style next time, what do you guys think?</p></div><div></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VK9rJBWKMlfb9hxCfvRYwpFFpU9HxNUWNp5sD7PxVBhiWtRTmEWz06RkWl14umIDdZdg1lXlvohY_oTWCu7C5XHdNnGqSzsBGbnVLy9dKWIee3LU833UsuFYZzl4ayOcbisRGw6m_kE/s400/CollageLogos.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 136px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5608152108360959058" /><div style="text-align: center; "><br /></div></div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-10097595395219502972011-01-12T15:47:00.001-08:002011-01-16T17:02:18.370-08:00Blood Orange & Meyer Lemon Harvest 2011A few days ago Marko drove down to Lemon Cove in Central CA to pick up tons of Blood Oranges & Meyer Lemons to make this year's batch of vodkas... I had the pleasure of being at the distillery while the fruit was being shredded - it smelled like citrus heaven and made for some great photos!<div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnV4nnpLUFhEF5s0CzmZqupLIw4k9PmNrJ7H-MokWHfIhq81TVB6s4yWh2lidw9Q_P3QSu2MFpXRKMwawrEK02S_roqs7Erbww58UDAePJ_kh-nPHQsPzmyFCDP8J2zA9zcWOEFjUvms/s320/Markobythestill.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5562951627365880114" /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IZetRdmlh4SP4H05Z_zAI_LK-r80KnF0NUxWBeK_bddOuTI366g0Rhv1LnLHCMkw-hmdXNXewLIRmN5Un5OtN5Pj49R5g1R5zT_2jkcDzg6Svjkn0_fbxMbSy_Y2PfhHEDokdPpQqPY/s320/BloodOrange-MeyerLemonHarvest2011+169.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5562950436371450914" /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9bm_xZ-rH-10tC9Rr1oBkfzVXQxmqbf4WlcD661__TY3YP4WJT6Wg_PKyeDicABjLRNv7EeUWHaxwndUYB5gLgUqxUjotFGOuZWAzKmcq82Y4aq57A4eMHnuzzI_BcaEHeeNnP5VcVY/s320/BloodOrange-MeyerLemonHarvest2011+181.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5562950438524989410" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-jFvXKOwyhDr2klZo5jv1cpWSW29xsGzX3hAXSmjbscAVLMOn3y1vVYvCsXp9cZcck9wjZz10Zlsv7Wse04stDuWAjIJlUE_FwMsM9HA-ZxbThKUta5fGk-RJ5tXNkVlvs02ajaIuto/s1600/BloodOrange-MeyerLemonHarvest2011+171.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-jFvXKOwyhDr2klZo5jv1cpWSW29xsGzX3hAXSmjbscAVLMOn3y1vVYvCsXp9cZcck9wjZz10Zlsv7Wse04stDuWAjIJlUE_FwMsM9HA-ZxbThKUta5fGk-RJ5tXNkVlvs02ajaIuto/s320/BloodOrange-MeyerLemonHarvest2011+171.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5562951632191243346" /></a><br /><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60LkX0jg3yhApu55v2ZHyWmOFEczE8NQGf6sAY8MVuRnLcixGMcmmmOmClyupzY9vexwDHozU1SQBQ9MQr0nIRSB_Ay7E152X69Etl2roHjii4W8Ygwsarw7WW5msrSI8UbA6MeTpE-U/s320/BloodOrange-MeyerLemonHarvest2011+189.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5562950444031934706" /></div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2yYhb1YcI7dvHI253_IAb9JmqlxnfpaBBWmWi8rUUwdVx0Ork7yfkPKACGKJanTbXlJTyKxnDYDXEbuyXg7KOTkI2WvsXol1BX96w7lA1QzV64d-utRzKKL2UE4C9QF9dDpWXDc2GQo/s320/BloodOrange-MeyerLemonHarvest2011+083.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5562949011302810322" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptr8ruVrOpmlw7S5LxReElRq03Kl9EPJ9PvKwTV7JEwrZkBxQEa2NNl0dBN9Y9qgWbUWz24HLZGdcj2qmg2vHf-q5IUbrfZRI5YSo0EgnDu17pQi3e4199gmAZ75rn2CHcLsdL9eejeQ/s320/BloodOrange-MeyerLemonHarvest2011+115.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5562949024294565842" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEH_tgS2uZeSJK-5-a0d3pFMRFpal3irYYgSiCw0x8hHO3A2wD8JJfqaueGr4lfqEW2MPDnJLgp_ymQ8zhnPwnKvLu_pO1dBqsSr2LBp1WYScDLTqIhqlEf9wS3DnQPa6ZdkU1wepnHdE/s320/BloodOrange-MeyerLemonHarvest2011+111.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5562949018707037938" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0G6xtCtpptrgjpKNPsoYgvfqIBqeKaPApcx_GS7CJMfk09KC8z7ROqG_DeEgD3tnD6kDDw8ld7LaBGck8WExjphy_lY6zSqcaPzDdh8pO6LQICMFUQBNSN7fWKFRkq_K6y5_I92P7OC4/s1600/BloodOrange-MeyerLemonHarvest2011+144.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0G6xtCtpptrgjpKNPsoYgvfqIBqeKaPApcx_GS7CJMfk09KC8z7ROqG_DeEgD3tnD6kDDw8ld7LaBGck8WExjphy_lY6zSqcaPzDdh8pO6LQICMFUQBNSN7fWKFRkq_K6y5_I92P7OC4/s320/BloodOrange-MeyerLemonHarvest2011+144.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5562950424359050162" /></a><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaby4mtPgE2Rm76FaG1esDDPtrLgtb4wSLZ2Xeujc3qC8XL0Y1AbPz8TECbQN4575L2NlIS1FQPwAYPfRcdQb2YRCwFfTbBGIGFpAOqWeiXRcbTUlnCVPzABljTnzP07adAbE0I7Hfwo/s320/BloodOrange-MeyerLemonHarvest2011+126.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5562949027870499554" /><div style="text-align: center;"><br /></div>Once shredded, it will take between three and six months to extract the flavor and color from the fruit; that extract will then be integrated into our Clear Vodka to make Meyer Lemon & Blood Orange Vodkas... Can't wait to try the new batch!<br /><br /><div><br /></div><div><br /></div></div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com4tag:blogger.com,1999:blog-9058733905237763273.post-77279776268163702802010-12-07T09:54:00.000-08:002010-12-07T09:57:43.477-08:00K & L Wines Best of 2010 Awards - Charbay TequilaWe are honored to share <a href="http://spiritsjournal.klwines.com/">this glowing review of Charbay Tequila</a> - thanks to K & L and David Driscoll for the continued support, we strive to keep you proud!<div><br /></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 20px; "><strong><span class="Apple-style-span" >"</span><span class="Apple-style-span" >David D Picks: <a href="http://www.klwines.com/detail.asp?sku=1049959" style="text-decoration: underline; ">Charbay Blanco Tequila</a> </span></strong><span class="Apple-style-span" >- There's a reason why every distillery I visit is most excited about pouring their eau de vie offerings - successful distillation is about purity of flavor. While reposado and añejo tequilas are more popular here in the U.S. with their smooth textures and vanilla flavors, only in blanco tequila can one truly taste the art of distilling. There is no wood to mask off-putting alcohols or soften the harsh heat. It's all there in the bottle and if it wasn't distilled with care, then it won't taste good. I find it both amazing and troubling that Charbay, located in St. Helena, was able to travel down to Mexico and make the best tequila of the year. Shouldn't it take time to figure agave distillation out? I don't know if it's a testimate to the craft of Markos and Miles, or a sign that Mexican distilleries are really behind the times, but the result speaks for itself. Clean, clear, vibrant flavors of citrus fruit, agave, baking spice, and a soft, delicate demeanor. Tasting the spirit along side other blancos just humiliates most other companies. It's about time that craft distilling came to tequila."</span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 14px; color: rgb(50, 50, 41); line-height: 20px; "><br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 14px; line-height: 20px;">Be sure to click on the above link to see what other special spirits made Dave's list!</span></span></div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com1tag:blogger.com,1999:blog-9058733905237763273.post-22433846077990782382010-11-18T13:49:00.000-08:002010-11-18T14:01:43.076-08:00Charbay News for November<p class="MsoNormal" style="line-height:15.75pt"><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium; "><span class="Apple-style-span" >Sit down, you won't believe this... </span></span></span></span></b><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >Well, it finally happened. </span></span></span></span></b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >The Charbay 1983 Brandy from rare Folle Blanche grapes... hand distilled in a Pruhlo Alambic Charentais Copper Pot Still... the brandy we've been talking about since we started... </span></span></span></span></b><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >It's ready. </span></span></span></span></b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Not a lot of it. Over the 27 years of aging, a great deal of it evaporated. But it's bottled, labeled, waxed & topped with the Charbay medallion ...and available here at the Still House. For You.</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Miles told Cigar Aficionado, back in 1995, that Charbay brandy would be "...thick and rich, aged so you'd have to eat it with a spoon...." and then the years drifted by... remember in 1997 when Miles & Marko started the artisan fresh fruit flavored Vodka whirlwind! (Life's never been the same). Then they went on to artisan Whiskey in 1999, then Rum, then they went down to Mexico and distilled Tequila... mix in a couple batches of Pastis (never enough)... and more grappa. Lara & Marko grew up with the Brandy barrels always in the background, waiting. </span></b></span></span></span></p><p class="MsoNormal" style="line-height:15.75pt"><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >In 1999 Marko became a Master Distiller.<br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >And now it's time for the real honor to be given to Miles: Grand Master Distiller. </span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >We don't know of any Distiller in the world who has personally distilled and released, under their own brand, all four categories of spirits: Brandy (fruit), Whiskey (grain), Rum (grass/sugar cane), Tequila (Agave).</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /><br /></span></b></span></span></span><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >Today - November 8 - the brandy is released. </span></span></span></span></b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >November 8 has always been an important day in our family.</span></b></span></span></span><b><i><u><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" > </span></span></span></span></u></i></b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >This year it celebrates all these landmarks:</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >- the day Miles landed in North America</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >- Miles' Saint's Day</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >- the official release date of Charbay Brandy N0.83</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >-the day Miles officially becomes a Grand Master Distiller. </span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Thanks for being part of the Charbay family... we hope you'll have a chance to taste and enjoy a bottle of </span></b></span></span></span><span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><a href="http://www.charbay.com/category.aspx?categoryID=745"><span class="Apple-style-span" >Charbay Brandy N0.83</span></a></b></span></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" > - a bottle of distilling history.</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><o:p></o:p></span></b></span></span></span></p> <div class="MsoNormal" align="center" style="text-align:center;line-height:15.75pt"><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" > </span></b></span></span><hr size="2" width="100%" align="center"> </span></div> <p class="MsoNormal" style="line-height:15.75pt"><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >CHARBAY BRANDY N0.83</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >Available only at the Still House, St. Helena.</span></span></span></span></b><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" ><br /></span></span></span></span></b><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >It's elegant, toasty with caramel, nutty vanilla flavors and a spicy finish ... and you don't actually need a spoon to enjoy it.</span></span></span></span></b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" > </span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >750 ML $350 </span></span></span></span></b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >375 ML $185 </span></span></span></span></b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><o:p></o:p></span></b></span></span></span></p> <div class="MsoNormal" align="center" style="text-align:center;line-height:15.75pt"><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" > </span></b></span></span><hr size="2" width="100%" align="center"> </span></div> <p class="MsoNormal" style="line-height:15.75pt"><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >We have a new road to Charbay - next time you drive up, watch for the new signs... it's before the mailboxes. </span></b></span></span></span></p><p class="MsoNormal" style="line-height:15.75pt"><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" ><b></b></span></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >Charbay Still Life Club is open, again - </span></span></span></span></b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Now that we've re-opened Club Membership, we are adjusting the name to reflect the artisan spirits we'll be weaving in with the wines. Charbay Still House Club will include the pre-release spirits that we are allowed to sell here. Exclusive and only for those who know Charbay personally.</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><o:p></o:p></span></b></span></span></span></p> <div class="MsoNormal" align="center" style="text-align:center;line-height:15.75pt"><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" > </span></b></span></span><hr size="2" width="100%" align="center"> </span></div> <table class="MsoNormalTable" border="0" cellspacing="0" cellpadding="0" width="356" style="width:267.0pt;mso-cellspacing:0in;mso-yfti-tbllook:1184;mso-padding-alt: 0in 0in 0in 0in"> <tbody><tr> <td style="padding:0in 0in 0in 0in"></td> </tr> </tbody></table> <b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >It's Spring Mountain Saffron season -</span></span></span></span></b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Miles, Jenni & I have all brought in a basket full. We separate the three stigma from each flower, allow them to dry and end up with a small bowl of Spring Mountain organic fresh saffron. The aroma fills our living room as it dries on the table. I'll send a photo of the package as soon as it's ready. </span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >We'll have enough this year to sell in the Still House.A good gift idea for someone who loves to cook. Club Members will be receiving a gift package as soon as it's dry. (Club Membership is a nice gift, too).</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" > </span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >Here come the holidays. </span></span></span></span></b><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Ready for you to send the best gifts of all - liquid treats. </span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Cigars & a bottle of Port? We can do it. Brandy with a gift note? We can do it. </span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Thanks for being part of the Charbay story.</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Warm wishes from our family to you,</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Susan & Miles, Marko & Jenni, Dana, Mark, John and Bryan</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><a href="http://cts.vresp.com/c/?CHARBAYWineryDistill/77ba0b0829/3334247bd4/3a386b825f" target="_blank"><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >charbay.com</span></b></span></span></span></a></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >707-963-9327</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >800-M-DISTILL(634-7845)</span></b></span></span></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><a href="mailto:visit@charbay.com"><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Orders & Questions: check with John</span></b></span></span></span></a></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" ><br /></span></b></span></span></span><span><a href="mailto:admin1@charbay.com"><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Questions: Shipping: Dana</span></b></span></span></span></a></span><span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium; "><b><span class="Apple-style-span" ><br /></span></b></span></span> <!--[if !supportLineBreakNewLine]--><br /><!--[endif]--></span>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-54258357573373288722010-10-26T10:33:00.000-07:002010-10-26T10:53:04.463-07:00Winning Cocktails from the Wine Country Cocktail Competition with Perfect Puree<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4PAsWnTSctBzvLbp4MNqihDCUmFY08ZfmAkZ2Ph0LCstntHoEFdQMvVn5NJ5dECuQ9Bxys3bXBGxBgwycZZfHz8jEh058W7VjaNC3Xw6BU7zn6yP4T0nKmAHn950TAPRcZhT2qeOSWE/s1600/PerfectPureeWinners.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 108px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4PAsWnTSctBzvLbp4MNqihDCUmFY08ZfmAkZ2Ph0LCstntHoEFdQMvVn5NJ5dECuQ9Bxys3bXBGxBgwycZZfHz8jEh058W7VjaNC3Xw6BU7zn6yP4T0nKmAHn950TAPRcZhT2qeOSWE/s400/PerfectPureeWinners.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5532411186069547010" /></a></div><p class="MsoNormal" align="center" style="text-align: center; "><span style="font-size: 16pt; "><span class="Apple-style-span" >Winning Cocktails from Wine Country Competition</span></span></p><p class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" >The rising bar stars for Napa and Sonoma Valleys were out in full force for the inaugural Wine Country Cocktail Competition, co-sponsored by The Perfect Purée and Charbay Distillery. The mix-off held at St. Helena's Farmstead Restaurant was lively. Each competitor created cocktails showcasing flavor, creativity, presentation, and use of at least one flavor from Charbay and The Perfect Purée. Bar Master Scott Beattie, The Press Democrat's Virginie Boone, and USBG North Bay Chairman John Shaver were on hand to judge. Here are the winning recipes from the night's festivities.</span></p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihizLFlqGjrCUiB0hwtUQWY43ic3I1r47KU4_qq0nn-A1JhO7suUsrxj2WhyphenhyphenvqNnT9_PHfUFPmeDvzGziR9c0XqdL_LQIEbmxHDebj29-mys_AJmT8SePouGW_jXMW9Jd2VpeiYs2-IWk/s320/BajaLuau.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5532411989440768674" /><p class="MsoNormal" align="center" style="text-align:center"><u><span style="font-size:14.0pt"><span class="Apple-style-span" >First Place Winner</span></span></u></p> <p class="MsoNormal" align="center" style="text-align:center"><o:p><span class="Apple-style-span" > </span></o:p><span style="color: black; "><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 14pt; "><b>Baja Luau </b><i>(</i></span></span></span></span><span class="Apple-style-span" style="font-family: 'lucida grande'; "><i>James Kendall, Bouchon/Yountville)<br /></i></span><span class="Apple-style-span" style="font-family: 'lucida grande'; ">2 oz. Charbay Tequila Blanco<br /></span><span class="Apple-style-span" style="font-family: 'lucida grande'; ">½ oz. Perfect Purée <a href="http://e2ma.net/go/8745033482/3186445/99770279/30060/goto:http:/perfectpuree.com/index.php/Products/carmelized-pineapple.html">Carmelized Pineapple</a>, thawed<br /></span><span class="Apple-style-span" style="font-family: 'lucida grande'; ">½ oz. Plymouth Sloe Gin</span><span class="Apple-style-span" style="font-family: 'lucida grande'; ">½ oz. fresh lime juice<br /></span><span class="Apple-style-span" style="font-family: 'lucida grande'; ">3 dashes Fee Brothers Rhubarb Bitters</span></p><span style="font-size: 12pt; "><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'lucida grande'; ">Shaken and strained, served in a cordial glass. Garnish with pineapple glazed bacon and bacon dust.</span></div></span><p class="MsoNormal" style="text-align: center;"><span style="font-size: 12pt; "><span class="Apple-style-span" ><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqoTnLp3nWAgiG3IDVOsPNC4SJtqvvmMm6p5Fh2eKf0t4WaCKNmUlAlBHTZ9ob_rwGrk2xTVv_YZXo6H96QZZQVpcduBbQGJdClORwz12Vvp406oOXScG7V-q-rtMxYPFcb6C2C8Admo/s320/SideCar'dammom.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5532412662885090642" /></span></span></p><p class="MsoNormal" align="center" style="text-align:center"><u><span style="font-size:14.0pt"><span class="Apple-style-span" >Second Place Winner</span></span></u></p> <p class="MsoNormal" align="center" style="text-align:center"><span style="font-size: 14pt; color: black; "><b><span class="Apple-style-span" >Side Car'damom </span></b><i><span class="Apple-style-span" >(</span></i></span><i><span class="Apple-style-span" >April Anderson, Blue Frog Brewery/Fairfield and Henry's/Napa)<br /></span></i><span class="Apple-style-span" >1 ½ oz. Charbay Double & Twisted Light Whiskey<br />¾ oz. Perfect Purée <a href="http://e2ma.net/go/8745033482/3186445/99770280/30060/goto:http:/perfectpuree.com/index.php/Products/blood-orange-concentrate.html">Blood Orange</a> Concentrate, thawed<br />½ oz. Perfect Purée <a href="http://e2ma.net/go/8745033482/3186445/99770281/30060/goto:http:/perfectpuree.com/index.php/Products/yuzu-luxe-sour.html">Yuzu Luxe Sour</a>, thawed</span></p> <p class="MsoNormal"><span class="Apple-style-span" >Shaken and strained into a martini glass, with a splash of Reeds Ginger Beer. Garnish with toasted cardamom sugared rim (equal parts blonde palm sugar and white granulated infused with vanilla bean) and a thin slice half of blood orange skewered on the side of the martini glass.</span></p><p class="MsoNormal"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqP0UZS9bsgTDXXk_s9QBFB_z0boatxzKyWcuKCDy8DjWTQxA5dezPFC1wHhoPMVQ_gTFAzLTo529Gx1wThfdxIhoqE0a4jwGdJ1Gtpvo_47M3hfTNQpk9_54qi6KXyVgV_MYMJtEYupg/s320/BloodOrangeHarvest.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5532413490166665970" /></p><p class="MsoNormal" align="center" style="text-align:center"><u><span style="font-size:14.0pt"><span class="Apple-style-span" >Third Place Winner</span></span></u></p> <p class="MsoNormal" align="center" style="text-align:center"><span class="Apple-style-span" > <span style="font-size: 14pt; color: black; "><b>Blood Orange Harvest </b><i>(</i></span><i><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 15px;">Eddie Ames, Ristorante Allegria/Napa)<br /></span></span></i>2 oz.<em> </em>Charbay Blood Orange Vodka<br /><span style="color:black">1 oz. Triple Sec</span><span style="color: black; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 8pt;"> </span><span class="Apple-style-span" style="font-size: 11px;"><br /></span></span></span>Splash of Perfect Purée <a href="http://e2ma.net/go/8745033482/3186445/99770282/30060/goto:http:/perfectpuree.com/index.php/Products/sweet-and-sour.html">Classic Sweet & Sour</a>, thawed<br />Juice of 1 lime<br />Juice of 1 lemon</span></p> <span style="font-size: 12pt; "><div style="text-align: center; "><span class="Apple-style-span" >Shaken and strained over frozen green grapes (instead of ice). Top with soda. Garnish with dry ice and a micro pepper stick.</span></div></span><p></p><p></p><p></p> <p class="MsoNormal" style="font-size: 13px; "><o:p> </o:p></p><p></p><p></p>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-35143468952438661722010-10-15T09:50:00.001-07:002010-10-15T13:14:06.216-07:00Review of the Charbay Spirited Dinner<div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><span class="Apple-style-span" >From Virginia Miller, of the </span><a href="http://www.sfbg.com/2010/10/12/appetite-whiskyfest-2010-highlights-part-one?page=0,2"><span class="Apple-style-span" >SF Guardian</span></a><span class="Apple-style-span" >:</span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 15px; color: rgb(34, 34, 34); "><p style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; line-height: 22px; "><strong><span class="Apple-style-span" >10/6 CHARBAY SPIRITED DINNER</span></strong><span class="Apple-style-span" > – With a magnificent sunset from atop the Marriott's </span><a href="http://www.marriott.com/hotels/hotel-information/restaurant/sfodt-san-francisco-marriott-marquis/" target="_blank" style="outline-style: none; outline-width: medium; text-decoration: none; "><span class="Apple-style-span" >View Lounge</span></a><span class="Apple-style-span" > as our backdrop, Marko and Jenni Karakasevic of </span><a href="http://www.charbay.com/" target="_blank" style="outline-style: none; outline-width: medium; text-decoration: none; "><span class="Apple-style-span" >Charbay</span></a><span class="Apple-style-span" > hold an intimate spirited dinner annually . With plenty of time to hang out with the Karakasevics and meet fervent food and drink</span></p><p style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; line-height: 22px; "><span class="Apple-style-span" > lovers at the two tables, the highlight was, of course, drinking Charbay's incomparable spirits. Starting off with refreshing Green Tea Aperitif paired with Kumamoto oysters on the half shell, we then moved to one of the stand-out white whiskeys in existence: </span><a href="http://www.charbay.com/category.aspx?categoryID=755" target="_blank" style="outline-style: none; outline-width: medium; text-decoration: none; "><span class="Apple-style-span" >Doubled & Twisted Light Whiskey</span></a><span class="Apple-style-span" >.</span></p><p style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; line-height: 22px; "><span class="Apple-style-span" >We moved on to what qualifies as one of the best things I ever tasted in my life (now, and every time I taste it): Release II of </span><a href="http://www.charbay.com/category.aspx?categoryID=645" target="_blank" style="outline-style: none; outline-width: medium; text-decoration: none; "><span class="Apple-style-span" >Charbay Whiskey</span></a><span class="Apple-style-span" >. This was the best food match of the night, paired with slow-smoked Berkshire Farms Pork Belly and a mini-tamale in Lagunitas chili mole. Surprise whiskey barrel tastings followed: the Release II, but aged 12 years instead of the 6 years of the </span></p><p style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; line-height: 22px; "><span class="Apple-style-span" >current release. At a higher proof, it's superb, complex, rich.</span></p><p style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; line-height: 22px; "><span class="Apple-style-span" >A Meyer Lemon Vodka ice intermezzo was a refreshing palate cleanser over basil ice, imbuing tart lemon with almost absinthe-like notes. Dessert was paired with their </span><a href="http://www.charbay.com/category.aspx?categoryID=649" target="_blank" style="outline-style: none; outline-width: medium; text-decoration: none; "><span class="Apple-style-span" >Black Walnut liqueur</span></a><span class="Apple-style-span" >. As with most Charbay spirits, it's a stunning standard-setter in its genre.</span></p><p style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; line-height: 22px; "><span class="Apple-style-span" >-</span><em><span class="Apple-style-span" >-Subscribe to Virgina's twice monthly newsletter, </span><a href="http://theperfectspotsf.com/"><span class="Apple-style-span" >The Perfect Spot</span></a></em></p><p style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; line-height: 22px; "><em><br /></em><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIl39xe4UfCfCanerTjv8iwM-3HzswIF03R-nhL91k_MoPL2sk0xSAZWlnPGG0ncGjUZABG0L5GTa0LWsEahFyeshOeI3n2LnDDV5ltT-rRritqaEKCr9y6igvAVqjzotVDqRo7-KDam8/s400/Table.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 328px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5528368411771657634" /></p><p style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; line-height: 22px; "><em><br /></em></p></span></div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-14589246009864680402010-10-04T14:59:00.000-07:002010-10-04T15:07:50.713-07:00Charbay Newsletter<div style="text-align: auto;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 15px; -webkit-border-vertical-spacing: 15px; font-size: medium;"><h3><em><span><span class="Apple-style-span" >Greetings from Charbay!</span></span></em><span><span class="Apple-style-span" > </span></span><span class="Apple-style-span" ><o:p></o:p></span></h3> <p><span><span class="Apple-style-span" >We hope that you had a wonderful summer - ours was a busy one. </span></span></p> <p><span><span class="Apple-style-span" >We are about to announce the new road to Charbay; a direct driveway right off Spring Mountain and through the vineyard. There are some great views for you to enjoy and no more wondering about who you'll meet on the single lane road... should be finished in time for the Barbecue -</span></span></p> <p><strong><span><span class="Apple-style-span" >Charbay Fall Pig Roast Barbecue!</span></span></strong><span class="Apple-style-span" ><br /></span><strong><span><span class="Apple-style-span" >Saturday, October 16, noon - 4pm</span></span></strong><span class="Apple-style-span" ><br /></span><span><span class="Apple-style-span" >Can you join us? It's our favorite time to relax with you and our extended Charbay family... and share our favorite foods: whole roasted pig, Gibonitza, Longosh (savory fried bread), cheeses from Sunshine Market, coffees roasted to order by Napa Valley Roasting Company, plenty of aperitif cocktails and wines - plus we'll introduce a new spirited sauce for the Charbay Bread Pudding</span></span><span><span class="Apple-style-span" >.</span></span><span><span class="Apple-style-span" > It's our favorite event of the year. Tickets are $40 for wine club members (key in code "club member") and $55 for non-members. Purchase tickets </span></span><span><a href="http://cts.vresp.com/c/?CHARBAYWineryDistill/3ebc39d21b/3a17185493/3ac4825b57"><span><span class="Apple-style-span" >here</span></span></a></span><span><span class="Apple-style-span" >. </span></span><span><a href="mailto:jenni@charbay.com?subject=Charbay%20Pig%20Roast%20Question"><span><span class="Apple-style-span" >Email Jenni</span></span></a></span><span><span class="Apple-style-span" > for more info.</span></span></p> <p><strong><span class="Apple-style-span" >10:45am:</span></strong><span class="Apple-style-span" > Arrive early to join our first ever </span><strong><span class="Apple-style-span" >Syrah & sausage tasting</span></strong><span class="Apple-style-span" ><br /></span><span><span class="Apple-style-span" >Marko will be pouring and serving up several different types of Sunshine Market sausages & mustards. Tickets include a bottle of Syrah for you to take home. $20 for wine club members (key in code "wine club member") and $35 for non members. Purchase tickets </span></span><span><a href="http://cts.vresp.com/c/?CHARBAYWineryDistill/3ebc39d21b/3a17185493/9b5c18f659"><span><span class="Apple-style-span" >here</span></span></a></span><span><span class="Apple-style-span" >. </span></span><span><a href="mailto:jenni@charbay.com?subject=Syrah%20%26%20Sausage%20Tasting%20Question"><span><span class="Apple-style-span" >Email Jenni</span></span></a></span><span><span class="Apple-style-span" > for more info</span></span><span class="Apple-style-span" > <o:p></o:p></span></p><p></p><p><strong><span style="font-size: 18pt; "><span class="Apple-style-span" >Upcoming Events</span></span></strong><strong><span><span class="Apple-style-span" >:</span></span></strong></p> <p><strong><span><span class="Apple-style-span" >Wednesday, October 6: Spirited Dinner above SF at the View Restaurant, SF</span></span></strong><span><span class="Apple-style-span" ><br />Five course meal paired with Charbay Whiskey, Doubled & Twisted, Nostalgie, and a surprise taste from Marko. Tickets are $95/person (including tax & gratuity), </span><a href="mailto:jenni@charbay.com?subject=Spirited%20Dinner%20Information"><span class="Apple-style-span" >email Jenni</span></a><span class="Apple-style-span" > to reserve tickets. Extremely limited.</span></span></p> <p><strong><span><span class="Apple-style-span" >Friday, October 8: Whiskey Fest SF</span></span></strong><span><span class="Apple-style-span" ><br />Marko and Jenni will be pouring Charbay Whiskey II and Doubled & Twisted Light Whiskey. We'll hope you'll stop by to say hello! Tickets can be purchased </span><a href="http://cts.vresp.com/c/?CHARBAYWineryDistill/3ebc39d21b/3a17185493/b0c692b429/action=displayPerformance&pageNumber=0&pageSize=10&cobrand=maltadvocate&searchType=venue&queryString=action%3dvenueSearch%26venue_id%3d6730%26cobrand%3dmaltadvocate%26searchType%3dvenue"><span class="Apple-style-span" >here</span></a><span class="Apple-style-span" >.</span></span></p> <p><strong><span><span class="Apple-style-span" >Saturday, October 16, noon - 4pm:</span></span></strong><b><span><span class="Apple-style-span" ><br /></span><strong><span class="Apple-style-span" >Charbay Fall Pig Roast!</span></strong></span></b><span><span class="Apple-style-span" ><br />(information above)</span></span></p> <strong><span style="font-size: 12pt; "><span class="Apple-style-span" >Monday, Oct 18, 7:30-10pm: Wine Country Bartender Competition at Farmstead Restaurant, St. Helena</span></span></strong><span style="font-size: 12pt; "><span class="Apple-style-span" ><br />Cheer for your favorite bartenders as they compete in Wine Valley's first bartender competition. They will be mixing it up using Charbay spirits and Perfect Puree mixers. Who are you rooting for? Free to the public. </span><a href="mailto:jenni@charbay.com?subject=RSVP%20Bartender%20Competition"><span class="Apple-style-span" >RSVP</span></a></span><p></p><p></p><p><strong><span style="font-size:18.0pt"><span class="Apple-style-span" >Local restaurant News</span></span></strong><span class="apple-style-span"><span style="font-size:18.0pt"><span class="Apple-style-span" >:</span></span></span></p> <p><strong><span class="Apple-style-span" >New! </span><a href="http://cts.vresp.com/c/?CHARBAYWineryDistill/3ebc39d21b/3a17185493/d51e9edf12"><span class="Apple-style-span" >Morimoto</span></a><span class="Apple-style-span" >, Napa:</span></strong><span class="Apple-style-span" > Aside from the fact that Morimoto is a legend (eat here and you'll see why), and while the restaurant is stunning, we love that Morimoto's has a fantastic cocktail menu to match the creative and gorgeous menu... Ask for the Charbay special of the night, and definitely try the "Green Tini"!</span></p> <strong><span style="font-size: 12pt; "><a href="http://cts.vresp.com/c/?CHARBAYWineryDistill/3ebc39d21b/3a17185493/4ae5c65831"><span class="Apple-style-span" >Bardessono</span></a><span class="Apple-style-span" >, Yountville:</span></span></strong><span style="font-size: 12pt; "><span class="Apple-style-span" > Special happy hour from 4-6pm Monday - Friday, featuring $6 Charbay Cocktails and complimentary bar snacks from Chef Sean O'Toole. We love this bar!</span></span><p></p><p><span class="Apple-style-span" ><span style="font-size: 12pt; "></span></span></p><p class="MsoNormal"><strong><i><span><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" >From John & the Still House tasting bar:</span></span></span></i></strong><span class="Apple-style-span" ><br /></span><span style="font-size: 13.5pt; "><span class="Apple-style-span" >Farewell to</span></span><span class="Apple-style-span" > </span><span style="font-size: 13.5pt; "><span class="Apple-style-span" >1983 Sauvignon Blanc...</span></span><span class="Apple-style-span" > <o:p></o:p></span></p> <p><span class="Apple-style-span" >I've been pouring the 1983 Sauvignon Blanc and watching visitors utter surprise and words of endearment as they taste a true flavor sensation. Flavors: apricot, honey, full botrytis flavors in a slightly sweet body with a balanced acidity that you have to taste to believe. In fact, that's why we only sell it here.</span></p> <p><span class="Apple-style-span" >We're down to the last 20 cases and even at $130 a bottle, it will probably be sold out by the holidays.</span></p> <p><span class="Apple-style-span" >You know Miles and Marko - it was delicious, we sold it, now on to the next thing. It's in our tasting flight this month.<o:p></o:p></span></p> <span class="apple-style-span"><span style="font-size: 12pt; "><a href="mailto:visit@charbay.com?subject=1983%20Sauvignon%20Blanc"><span class="Apple-style-span" >Send</span></a><a href="mailto:visit@charbay.com?subject=1983%20Sauvignon%20Blanc"><span class="Apple-style-span" > </span></a></span><span style="font-size: 12pt; "><a href="mailto:visit@charbay.com?subject=1983%20Sauvignon%20Blanc"><span class="Apple-style-span" >an email</span></a><span class="Apple-style-span" > if you'd like me to hold some bottles for you, I'm happy to help!</span></span><span style="font-size: 12pt; "><span class="Apple-style-span" > </span></span></span></span><p></p><p><span style="font-size: 12pt; "><span class="apple-style-span"><span class="Apple-style-span" ><span style="font-size: 12pt; "></span></span></span></span></p><p><strong><span style="font-size: 14pt; "><span class="Apple-style-span" >Cocktail of the month:</span></span></strong></p> <p><strong><u><span class="Apple-style-span" >Marko's "Full Moon in Manhattan"</span></u></strong></p> <p><span class="apple-style-span"><span class="Apple-style-span" >4 ounces Doubled & Twisted Light Whiskey</span></span><span class="Apple-style-span" ><br /></span><span class="apple-style-span"><span class="Apple-style-span" >1 ounce Carpano Antica Vermouth</span></span></p> <p><span class="apple-style-span"><span class="Apple-style-span" >Pour into shaker, add ice, stir briskly. Strain into a chilled martini glass; garnish with brandied cherries or Luxardo cherries</span></span></p> <span class="apple-style-span"><span style="font-size: 12pt; "><span class="Apple-style-span" >*Carpano is an original Italian Sweet Vermouth and can be found in specialty liquor stores</span></span></span><p></p><p><span style="font-size: 12pt; "><span class="apple-style-span"><span style="font-size: 12pt; "><span class="apple-style-span"><span class="Apple-style-span" ><span style="font-size: 12pt; "></span></span></span></span></span></span></p><p><span class="Apple-style-span" >Here's an oldie-but-goody recipe from Chris Pastena (Coda SF)</span></p> <p><strong><span class="Apple-style-span" >Meyer Lemon Strawberry Shortcake</span></strong></p> <p><span class="Apple-style-span" >Strawberries<br />2 pints strawberries<br />½ cup Domaine Charbay Meyer Lemon Vodka<br />½ cup granulated sugar<br />1 T lemon juice</span></p> <p><span class="Apple-style-span" >Whipped Cream<br />3 c. heavy cream<br />Zest of 1 lemon<br />1 T vanilla extract<br />1/2 c. powdered sugar</span></p> <p><span class="Apple-style-span" >Shortcake*<br />2 c. all-purpose flour<br />¼ c. sugar<br />1 ½ T baking powder<br />4 oz. butter<br />¾ c cream<br />2 hard cooked eggs mashed<br />2 T melted butter<br />2 T sugar</span></p> <p><span class="Apple-style-span" >Slice strawberries from bottom to top. Place in bowl and add the sugar, vodka and lemon juice. Reserve.</span></p> <p><span class="Apple-style-span" >Add all ingredients for the whipped cream to the kitchen aid and whip to medium peaks.</span></p> <p><span class="Apple-style-span" >For the shortcake, mix dry ingredients in a bowl, then cut butter in and mix thoroughly with hands. Add eggs, then add cream and mix. Lay out on a cutting board and roll to a ½ inch thick. Using 2 inch rounds, punch out 8 rounds and bake on a sprayed sheet tray for 25 mins at 375. </span></p> <p><span class="Apple-style-span" >Build & serve.</span></p> <p><span class="Apple-style-span" >*Jenni's note: if you are in a rush, store bought biscuits work just fine, just don't tell chef!</span></p><p><span class="Apple-style-span" >+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++</span></p> <p><span class="Apple-style-span" >The picnic tables are available and the cigars were just restocked so stop by for a time-out to enjoy a glass of port and a cigar!</span></p> <p><strong><span class="Apple-style-span" >Everyone sends warm wishes. </span></strong></p> <p><strong><span class="Apple-style-span" >Remember to take time to relax and enjoy family and friends.</span></strong></p> <p><span class="Apple-style-span" >See you soon,<br /><br />Susan and Miles, Jenni and Marko,<br />Dana, Mark and John. </span></p> <p><span class="Apple-style-span" >PS - We're planning a 'Tesla Day' - let us know if you'd like to join us.</span></p> <span style="font-size: 12pt; "><span class="Apple-style-span" >PSS - Mark Raymond has returned to 'cheffing' as he & his wife now have a food van in Napa called Mark's the Spot! Keep an eye out for him! We wish him tons of success!</span></span><p></p></div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-76397218984521323182010-09-28T18:52:00.000-07:002010-09-28T18:59:11.128-07:00Napa Creole, by H. Joseph Ehrmann<p class="MsoNormal" style="text-align: auto;margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="font-size: medium;"></span></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="mso-bidi-font-size:10.0pt;line-height:115%;mso-bidi-font-family:Calibri"></span></p><p class="MsoNormal" style="text-align: auto;margin-bottom: 0.0001pt; "><span class="Apple-style-span" style="line-height: normal;"></span></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="mso-bidi-font-size:10.0pt;line-height:115%;mso-bidi-font-family:Calibri"><span class="Apple-style-span" style="font-size: large;">Napa Creole</span> <i><a href="http://elixirsf.supertour.com/?#p=919125&y=142&pi=0">by H. Joseph Ehrmann</a></i></span></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="mso-bidi-font-size:10.0pt;line-height:115%;mso-bidi-font-family:Calibri">2 oz Doubled and Twisted IPA Light Whiskey<br /></span><span class="Apple-style-span" style="line-height: 18px; ">1 barspoon sugar, one sugar cube or .5 oz 1:1 simple syrup<br /></span><span class="Apple-style-span" style="line-height: 18px; ">2 dashes Peychaud’s Bitters<br /></span><span class="Apple-style-span" style="line-height: 18px; ">Herbsaint in a spray bottle/atomizer<br /></span><span class="Apple-style-span" style="line-height: 18px; ">Wide Lemon twist</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span class="Apple-style-span" style="line-height: 18px; ">Ice a Double Old Fashioned glass and set aside. In the bottom of a mixing glass glass, add the sugar you are using and the Peychauds (if using hard sugar, add a splash of water and muddle until diluted), add the whiskey and fill half way with ice. Agitate and stir with a bar spoon until cold, 10 seconds or so. Empty the chilled glass and spray the inside with Herbsaint to coat. Julep strain the drink into that glass and garnish with a twist, dropping and leaving the twist.</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><b style="mso-bidi-font-weight:normal"><span style="mso-bidi-font-size:10.0pt; line-height:115%;mso-bidi-font-family:Calibri">Mixologist’s note:</span></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="mso-bidi-font-size:10.0pt;line-height:115%;mso-bidi-font-family:Calibri">This twist on the Sazerac with an un-aged, IPA-based whiskey shows the diversity of the Sazerac formula and how it can play with the nuances of different whiskies. The absence of wood is pronounced and delicious. Marko Karakasevic debuted D&T, his first independently produced spirit, at Elixir and we were the first account in the country to carry it. <o:p></o:p></span></p><p></p><p></p><p></p>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-18938701501486167372010-07-27T12:56:00.000-07:002010-07-27T12:59:38.466-07:00Charbay Whiskey Tasting August 4th<span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-family:'lucida grande', tahoma, verdana, arial, sans-serif;font-size:11px;"><table class="dataTable mvm profileInfoTable" style="margin-top: 10px; margin-bottom: 10px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border- border-collapse: collapse; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; width: 522px; color:initial;"><tbody><tr><th class="label" style="padding-top: 3px; padding-right: 10px; padding-bottom: 1px; padding-left: 0px; text-align: left; vertical-align: top; color: rgb(153, 153, 153); font-weight: bold; width: 105px; "><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">Time</span></span></span></span></span></th><td class="data" style=" text-align: left; padding-top: 3px; padding-right: 0px; padding-bottom: 1px; padding-left: 0px; vertical-align: top; line-height: 16px; font-size:11px;"><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">August 4 · 1:00pm - 2:30pm</span></span></span></span></div></td></tr><tr class="spacer"><td colspan="2" style=" text-align: left; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; font-size:11px;"><hr style="background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(233, 233, 233); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; color: rgb(233, 233, 233); height: 1px; border-bottom-style: solid; border-bottom-color: initial; border-top-style: solid; border-right-style: solid; border-left-style: solid; background-position: initial initial; background-repeat: initial initial; "></td></tr></tbody><tbody><tr><th class="label" style="padding-top: 3px; padding-right: 10px; padding-bottom: 1px; padding-left: 0px; text-align: left; vertical-align: top; color: rgb(153, 153, 153); font-weight: bold; width: 105px; "><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">Location</span></span></span></span></span></th><td class="data" style=" text-align: left; padding-top: 3px; padding-right: 0px; padding-bottom: 1px; padding-left: 0px; vertical-align: top; line-height: 16px; font-size:11px;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Jack & Tony's Whiskey Bar</span></span></span></span><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">115 4th Street</span></span></span></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Santa Rosa, CA</span></span></span></span></div></td></tr><tr class="spacer"><td colspan="2" size="11px" style=" text-align: left; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; "><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size: small;"><br /><br /></span></span></span></td></tr></tbody><tbody></tbody><tbody><tr><th class="label" style="padding-top: 3px; padding-right: 10px; padding-bottom: 1px; padding-left: 0px; text-align: left; vertical-align: top; color: rgb(153, 153, 153); font-weight: bold; width: 105px; "><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">More Info</span></span></span></span></span></th><td class="data" style=" text-align: left; padding-top: 3px; padding-right: 0px; padding-bottom: 1px; padding-left: 0px; vertical-align: top; line-height: 16px; font-size:11px;"><div id="id_4c4f39d32533f28993ea9" class="text_exposed_root text_exposed" style="display: inline; "><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">This is a VERY limited event - only 25 people total can attend!<br /><br />Wed, August 4th - Charbay's 13th generation Master Distiller Marko Karakasevic will be walking you through the entire whiskey process, from start to finish. While learning & asking questions, you will be tasting Charbay Whiskey II ($350 retail), Doubled & Twisted Light Whiskey ($58 retail), and two other wild cards that he will pouring, straight from the barrel.<br /><br />Lunch</span></span></span></span><span class="text_exposed_show" style="display: inline; "><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"> presented in small bites.<br /><br />USBG members - free (only 15 seats available)<br />If you sign up for the USBG (restaurant professionals only) at the event - free<br />Whiskey enthusiasts - only $35 (only 10 seats available)<br /><br />RSVP ONLY, by Sunday August 1st<br />jenni@charbay.com<br />707-963-9327<br /><br />Can't wait to see you there!</span></span></span></span></span></div></td></tr></tbody></table></span>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-26949871818373663112010-07-26T12:09:00.000-07:002010-07-26T12:41:48.608-07:00Tales of the CocktailMarko and I just got back from <a href="http://www.talesofthecocktail.com/">Tales of the Cocktail</a> in New Orleans... It was my first time in that city and I am IN LOVE with it! We attended some fantastic seminars (history of Tiki Bars, Rum Running, history of extracts, etc) and hung out with some of our favorite industry people from all over the world. I'm happy to share the following winners of the Spirited Awards Winners!<div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style=" line-height: 17px; color: rgb(51, 51, 51); font-family:Droid, 'BBAlpha Sans', 'Prelude Medium', 'S60 Sans', Tahoma, Verdana, Arial, sans-serif;font-size:13px;"><h4 class="beTitle" id="subjcns!8BB342AB43B719D2!3381" style="line-height: 18px; font-weight: normal; margin-top: 0px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="color:#FFFFFF;">TOTC Spirited Awards Winners!<br /><br /></span></span></span></h4><div id="msgcns!8BB342AB43B719D2!3381" class="bvMsg" style="line-height: 17px; width: 820px; overflow-x: hidden; overflow-y: hidden; text-overflow: ellipsis; "><ul style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 1em; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 1em; list-style-type: disc; "><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-family:Droid, 'BBAlpha Sans', 'Prelude Medium', 'S60 Sans', Tahoma, Verdana, Arial, sans-serif;"><span style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#FFFFFF;">World's Best Cocktail Menu: Death & Co, NYC!!!!!</span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span></span></span></span></span></span></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-family:Droid, 'BBAlpha Sans', 'Prelude Medium', 'S60 Sans', Tahoma, Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-family:georgia;"></span></span></span><span class="Apple-style-span" style="color:#FFFFFF;">Helen David Lifetime Achievement Awards: Brian Rea</span></span></span></span></span></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">Best International Brand Ambassador: John Gakuru, Sagatiba</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span style="line-height: 17px; "><a rel="bookmark" href="http://twitter.com/totc/status/19512740979" style="line-height: 17px; font-weight: inherit; text-decoration: none; cursor: pointer; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span style="line-height: 17px; "></span></span></span></a></span></span></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">Best American Brand Ambassador: Charlotte Voisey, Hendrick's</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span style="line-height: 17px; "><a rel="bookmark" href="http://twitter.com/totc/status/19512711620" style="line-height: 17px; font-weight: inherit; text-decoration: none; cursor: pointer; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span style="line-height: 17px; "></span></span></span></a></span></span></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">Best Bar Mentor: Dale DeGroff</span></span></span></span></span></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">Best New Product: Celery Bitters, The Bitter Truth</span></span></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">Best Cocktail Writing: CLASS Magazine</span></span></span></span></span></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">Best New Cocktail/Bartending Book: Vintage Spirits and Forgotten Cocktails by Ted Haigh</span></span></span></span></span></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">International Bartender of the Year: Agostino Perrone, The Connaught Hotel, London</span></span></span></span></span></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">American Bartender of the Year: Murray Stenson, Zig Zag</span></span></span></span></span></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span style="line-height: 17px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">World's Best Hotel Bar: The Bar at The Connaught Hotel, London</span></span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span style="line-height: 17px; "></span></span></span></span><a title="favorite this tweet" style="line-height: 17px; font-weight: inherit; text-decoration: none; cursor: pointer; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></a></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">World's Best New Cocktail Bar: Mayahuel, NYC</span></span></li><li style="line-height: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">World's Best Cocktail Bar: The Cocktail Bar at The Merchant Hotel, Belfast</span></span></li></ul><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;">Thank you everyone for such a great time, we'll be there next year - hope to see you there!</span></span></div></div></span></div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-80251291502779001462010-07-15T11:42:00.000-07:002010-07-15T14:26:40.310-07:00Charbay Tequila featured in Men's Journal - August Edition - Page 38Pick up a copy of the August <a href="http://www.mensjournal.com/category/food-drink">Men's Journal</a> - Charbay is featured!<div><br /></div><div><div>The article is great - the author <a href="http://twitter.com/jasonlfine">Jason Fine</a> (he's also the Executive Editor for Rolling Stones Magazine) writes about his experience with Marko in Mexico, and differences between Lowlands Tequila and Highlands Tequila.</div></div><div><br /></div><div>Here's a tease from the article:</div><div>"As the sun sets over the Sierra Madre mountains, [Marko] Karakasevic draws a bottle of Charbay Blanco that’s been hiding under a sweatshirt in the console of his Dodge SUV, takes a pull, then passes it to me. The taste is smooth and earthy up front, sweet going down, with hints of fresh honey and chamomile — nothing like the gasoline-charged shots that gave you a three-day hangover in college. “Tequila’s gotten a bad rap,” he says. “The good stuff is magical.”"</div><div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b>"<a href="http://www.charbay.com/ProductInfo.aspx?productid=TEQUILA">CHARBAY</a>: </b>The first tequila made by these veteran California whiskey distillers is no typical</div><div style="text-align: center;">gringo export — it’s full of herbal fl avors from chamomile to cinnamon ($50)."</div></div><div><div style="text-align: center;">"Where to taste: Three terrific tequila bars in the U.S.:</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://losfeliznyc.com/">LOS FELIZ</a></div><div style="text-align: center;">109 Ludlow</div><div style="text-align: center;">Street, New York</div><div style="text-align: center;">212-228-8383</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.tommystequila.com/">TOMMY’S</a></div><div style="text-align: center;">5929 Geary</div><div style="text-align: center;">Boulevard,</div><div style="text-align: center;">San Francisco</div><div style="text-align: center;">415-387-4747</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://cantinamayahuel.com/">CANTINA</a></div><div style="text-align: center;"><a href="http://cantinamayahuel.com/">MAYAHUEL</a></div><div style="text-align: center;">2934 Adams</div><div style="text-align: center;">Avenue,</div><div style="text-align: center;">San Diego</div><div style="text-align: center;">619-283-6292</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-78775267578430925522010-07-13T17:15:00.000-07:002010-07-13T17:21:46.902-07:00Doubled & Twisted Review<span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px; font-size:-webkit-xxx-large;"><b><span class="Apple-style-span" style="font-weight: normal; color: rgb(51, 51, 51); font-size:11px;"><h3 style="clear: both; font-size: 1.1em; background-image: url(http://doctorbyday.com/wp-content/themes/artificialintelligence-11/images/h3bg.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); padding-top: 0px; padding-right: 14px; padding-bottom: 0px; padding-left: 14px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 50%; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" style="color:#FFFFFF;">This just in from </span><a href="http://doctorbyday.com/archives/88"><span class="Apple-style-span" style="color:#FFFFFF;">Dr. by Day :)</span></a></h3><p></p><p><span class="Apple-style-span" style="color:#FFFFFF;">Not that it’s been 2 months and moot by now or anything, but </span><a href="http://www.nbclosangeles.com/feast/Toma-Tequila-Competition-at-Ortega-120-92784599.html" style="background: inherit; "><span class="Apple-style-span" style="color:#FFFFFF;">I won</span></a><span class="Apple-style-span" style="color:#FFFFFF;">.</span></p><p><span class="Apple-style-span" style="color:#FFFFFF;">So now, as I sit here in Tucson, Arizona, where the sweltering heat has finally subsided to a mellow 93º, I find myself reflecting on the numerous new libations I’ve had a chance to taste over the past 2 months. Reminiscing over these - and weeding out those </span><strong><span class="Apple-style-span" style="color:#FFFFFF;">not</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> conjured up by heat-stroke - I realized that I had yet to report on a very exciting find I had made at this years Whiskey’s of the World Expo. And this find is from a familiar face…</span></p><p align="center"><a href="http://doctorbyday.com/wp-content/uploads/2010/07/untitled.jpg" title="Marko and Children" style="background: inherit; "><span class="Apple-style-span" style="color:#000000;"><img src="http://doctorbyday.com/wp-content/uploads/2010/07/untitled.thumbnail.jpg" alt="Marko and Children" /></span></a></p><p align="center"><em><span class="Apple-style-span" style="color:#000000;">:cD</span></em></p><p align="center"><span class="Apple-style-span" style="color:#000000;"> </span></p><p><span class="Apple-style-span" style="color:#FFFFFF;">After the release of their 2nd batch of Pilsner Whiskey that all but completely won my heart (I hold it in the same rung of excellency as A.H. Hirsh 16 year), I feel obligated to announce another (completely?) unrelated release from the epicurean wonderland that is Charbay Distillery.</span></p><p><span class="Apple-style-span" style="color:#FFFFFF;">Late last year, their head distiller - Marko Karakasevic - finished bottling what will be the first batch of his “dissertation” work to end his 26 year apprenticeship towards becoming a master distiller: a white IPA whiskey. Rested in steel drums for 4 years and aged for just one day in oak barrels, “</span><a href="http://www.charbay.com/category.aspx?categoryID=755" style="background: inherit; "><span class="Apple-style-span" style="color:#FFFFFF;">Doubled and Twisted</span></a><span class="Apple-style-span" style="color:#FFFFFF;">,” (an old term attributed to the distillates from copper pot stills which tend to ‘double and twist’ on themselves as they reach ~126 proof) was born of bottle-ready double IPA (which just so happens to be my favorite style of beer. …be still, my beating heart). I was lucky to try some before it was released and poured by Marko himself during the World of Whiskey Expo in San Francisco this past March, and was so taken with it (not to mention won over by the man behind the making; so fun!) that I had to find a bottle for myself the second it hit the shelves…even if that meant making a side-trip while visiting a friends up north.</span></p><p><span class="Apple-style-span" style="color:#FFFFFF;">Which I did.</span></p><p><span class="Apple-style-span" style="color:#FFFFFF;">Wow, I just realized that I haven’t actually reviewed a spirit in a long time!</span></p><p><span class="Apple-style-span" style="color:#FFFFFF;">Alright.</span></p><p><span class="Apple-style-span" style="color:#FFFFFF;">Let’s do this thing:</span></p><p><strong><span class="Apple-style-span" style="color:#FFFFFF;">Charbay’s Doubled and Twisted White Whiskey</span></strong></p><p><em><span class="Apple-style-span" style="color:#FFFFFF;">Taster glass: pours crystal clear; neat.</span></em></p><p><em><span class="Apple-style-span" style="color:#FFFFFF;">Thick, beautiful trails on the inside of the glass. The nose is unmistakeably hot, yet heavy with parsley, fresh celery and caramelized orange (with pith). Heat carries over to the palate where it fades away into an oily, malty sweetness leaving a hint of grapefruit rind that quickly evaporates, leaving a pleasant finish of freshly cut hay, basil and hot earth. Lovely.<br /></span></em></p><p><span class="Apple-style-span" style="color:#FFFFFF;">As is, this is such a young whiskey, I’d have easily classified it as an IPA Grappa. Excellent after meals on the rocks, I’d bet…but definitely in need of a little watering down (and oh man…selling at 1 liter, that should last you a while!). It’s a curious, beautiful lil’ bugger, and I’d be </span><strong><span class="Apple-style-span" style="color:#FFFFFF;">very</span></strong><span class="Apple-style-span" style="color:#FFFFFF;"> excited to see what it will mature into after a couple of years in the barrel. Hats of to you, Mr. (Master!) Karakasevic.</span></p><p><span class="Apple-style-span" style="color:#FFFFFF;">Naturally, I found myself on a quest to find a cocktail that will best accentuate it’s uncommon palate. So far, I’ve tried a Negroni, which failed miserably (maybe not miserably…but far too intense between the heat and bitterness ohmygoodness). Next step: tone it down with a new take on a Ramos gin fizz.</span></p><p><span class="Apple-style-span" style="color:#FFFFFF;">Bottoms up!</span></p><p><strong><span class="Apple-style-span" style="color:#FFFFFF;">D&T Whiskey. ~$58/1.0L</span></strong></p><p><strong><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></strong></p><p><strong><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://doctorbyday.com/archives/88">Written by: Dr. by Day :)</a></span></strong></p></span></b></span></span>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-60571818644814412732010-06-29T16:12:00.000-07:002010-06-29T17:36:00.308-07:00Whiskey & Cheese Pairing at Bourbon & Branch<span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">I recently had the pleasure of enjoying the amazing whiskey & cheese pairing hosted by Amy & Amanda of <a href="http://www.caskstore.com/catalogsearch/result/?q=charbay">Cask SF</a>, along with Justin the cheese expert, in the library at <a href="http://www.bourbonandbranch.com/?caseid=library">Bourbon & Branch</a>. What a cool idea! I was blown away, and thought I would share my notes with you… I highly suggest you gather up your favorite whiskey/bourbon/scotch bottles, purchase a few cheeses (vary their texture, origin and intensity), sit down with some friends and try for yourself – it’s really fun! If you are like me, and can’t possibly find the time to facilitate this kind of fun, leave it up to the experts at Cask. This event was super successful and I am sure they’ll be doing it again – keep your eyes open for the invite!</span><br /><span class="Apple-style-span" style="font-family:'trebuchet ms';"><p class="MsoNormal"><o:p></o:p></p></span><p></p> <p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">The cheeses were laid in the same order on each plate, and placed so everyone had the same </span></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">cheese at 12 O’clock, so we were all tasting the same cheese at the same time. Generous</span></p><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhy2flrGi_Tf9-ANd14dTYKmDvMMc8RHQCSYeGAT56TFpLZQhnhCQtmTjV06m1Us2vFtTjwetwGhIWDnngRBeB2vyOjd4SU9Orp2d-qVVTCc0RIMv3gurxYh69LDBEGpceYdXOs65e-X4/s320/CheesePlate.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 292px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5488345293496783474" /><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">portions were also placed in the middle of the table, for little piggy’s like me that wanted a bit more than a taste. </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Whiskeys were lined up in front of us, room temp, same line-up for everyone starting and </span></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">moving right. A refreshing glass of ice water was also supplied, whew, </span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">lifesaver.</span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Amy & Amanda printed out a lovely history piece on each whiskey & cheese, which was amazingly informative and appreciated by all – I’m not reproducing the text here for the sake of getting this out to you, but it was really fun to get background on both the cheeses and the whiskeys. I’ll recap below -<br /><br /></span></span></p> <p class="MsoNormal"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">#1 pairing</span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnTuLavdM56XOvO33XIniejmam177iazUsPti-6G4ZqCxfBEp9fJIMrbC_VZceO_yesYK_S5lBnOGhnXXvMOdkCi6rHV_gGjnfF_u3-ZyRmHKxt8gv2V1Bpj7FjY4JQqthfUoR_OrN_AA/s200/D&T.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 165px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5488346464942308930" /></span></span><b><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /><a href="http://www.facebook.com/doubledandtwisted">Doubled & Twisted Light Whiskey</a></span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';">: Produced by </span><a href="http://www.charbay.com/category.aspx?categoryID=678"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Marko Karakasevic</span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';">, 13</span><sup><span class="Apple-style-span" style="font-family:'trebuchet ms';">th</span></sup><span class="Apple-style-span" style="font-family:'trebuchet ms';"> generation Master Distiller of </span><a href="http://www.charbay.com/default.aspx"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Charbay</span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';">. Distilled in 2006 from bottle-ready IPA beer, rested in stainless for 4 years, aged one day in used oak and bottled at 99 proof. </span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Charbay is a small batch, family winery and distillery based in Napa Valley (that’s us!).<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">~~ paired with~~<br /></span><span class="Apple-style-span" style="font-family:'trebuchet ms';">Fenacho: produced by Tumalo Farms, </span><st1:place st="on"><st1:city st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Bend</span></st1:city><span class="Apple-style-span" style="font-family:'trebuchet ms';"> </span><st1:state st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">OR<br /></span></st1:state></st1:place><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Milk: Pasteurized goat’s, with fenugreek </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">seed<br /></span></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Age: Natural Rind, 2 to 3 months<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">My notes on texture: kind of like Manchego… with seeds in it<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">My notes: Brilliant! The fenugreek texture reminds me of small little barley seeds, and the cheese kind of smells like beer. I tasted the cheese, then sipped the whiskey. Tried it the other way around as well (we had split decision on which was supposed to come first; decided it didn’t matter too much, although I think I liked having the cheese already in my mouth when I tasted the whiskey).</span></p><p class="MsoNormal"><i><span class="Apple-style-span" style="font-family:'trebuchet ms';">I was a proud bride when this was announced a crowd favorite at the end of the night!<br /><br /></span></i></p> <p class="MsoNormal"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">#2 pairing<br /></span></b></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Scapa 16: Produced by Scapa<br /></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Classic Orkney, bright and zesty. Founded in 1885 on the Isle of Orkney, Scottland. Scapa has been mothballed since 1994, so every year the label is changed to show the new age.<br /></span></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">~~paired with~~<br /></span><span class="Apple-style-span" style="font-family:'trebuchet ms';">Crottin de Champcol: produced by Fromagerie Jacquin, La Vernelle, </span><st1:place st="on"><st1:city st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Loire Valley</span></st1:city><span class="Apple-style-span" style="font-family:'trebuchet ms';">, </span><st1:country-region st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">France</span></st1:country-region></st1:place><span class="Apple-style-span" style="font-family:'trebuchet ms';">Milk: Pasteurized goat’s milk<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Age: Natural rind, 2 weeks<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">My notes: Scapa smells salty, if that’s a smell, in a good way. 80 proof and very smoky. Smells awesome.<br /><br /></span></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">#3 Pairing<br /></span></b><span class="Apple-style-span" style="font-family:'trebuchet ms';">High West Rendezvous </span><st1:city st="on"><st1:place st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Rye</span></st1:place></st1:city><span class="Apple-style-span" style="font-family:'trebuchet ms';">: produced by High West Distillery<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJolyRO59PKRo9EYaXvqDpfAYfNotjeXKYaZsNe1g9f_BvIpP1qRAv1Ma4tGyOPu0JleMJhY8iUH1Yz37Ad4ztzgetdJQQuSw0J-AlNGwz1G4148O_erOhrTitA17Trt79f6289H01GY/s200/HighWest.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5488350052553430402" /></span><span class="Apple-style-span" style="font-family:'trebuchet ms';">. A marriage of two straight rye whiskies – one old and one young. </span><st1:place st="on"><st1:state st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Utah</span></st1:state></st1:place><span class="Apple-style-span" style="font-family:'trebuchet ms';">’s first distillery since the 1870’s. The whiskey was sourced from </span><st1:state st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Kentucky</span></st1:state><span class="Apple-style-span" style="font-family:'trebuchet ms';">, blended in </span><st1:place st="on"><st1:state st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Utah</span></st1:state></st1:place><span class="Apple-style-span" style="font-family:'trebuchet ms';">, and created to provide the distillery with income while their own whiskey ages.<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">~~paired with~~<br /></span><span class="Apple-style-span" style="font-family:'trebuchet ms';">Crescenza: produced by Bellwether Farms, </span><st1:place st="on"><st1:city st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Petaluma</span></st1:city><span class="Apple-style-span" style="font-family:'trebuchet ms';">, </span><st1:state st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">CA</span></st1:state></st1:place><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Milk: Pasteurized cow’s milk</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Age: No rind, fresh<br /></span></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">My notes on texture: soft and melt in your mouth<br /></span><span class="Apple-style-span" style="font-family:'trebuchet ms';">My notes: The cheese melts into the whiskey, cool! </span><st1:place st="on"><st1:city st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Rye</span></st1:city></st1:place><span class="Apple-style-span" style="font-family:'trebuchet ms';"> big in front, then drops off. Great </span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">pairing.<br /><br /></span></p> <p class="MsoNormal"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">Pairing #4<br /></span></b></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Parmigiano Reggiano: produced by Boni, </span></span><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><st1:place st="on"><st1:city st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Parma</span></st1:city><span class="Apple-style-span" style="font-family:'trebuchet ms';">, </span><st1:country-region st="on"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Italy</span></st1:country-region></st1:place></span>Suntory Yamazaki 18: produced by Suntory<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Aged in three types of oak (American, Spanish & Japanese), and </span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">produced very similarly to single malt scotch. 43% alc. By vol.<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">~~paired with~~<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Milk: Raw cow’s milk<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Age: Natural rind, 2 years<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">My notes: great nose – fruity. Smoky flavor, tobacco, farm animal (pleasant, if you know what</span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';"> I mean), charred wood. Yummy pairing, the cheese mellows out the smoke<br /><br /></span></p> <p class="MsoNormal"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">Pairing #5<br /></span></b></span><span class="Apple-style-span" style="font-family:'trebuchet ms';">Noah’s Mill Bourbon: Produced by Kentucky Bourbon Distillers and Willett Distilling Co.</span><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Bottled at 114.3 proof. Majority of the whiskey is 15 years old, with a bit of younger and a bit of older bourbon in there to round out the overall flavor profile. Great efforts to restore the </span></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">distillery to it’s original 1936 state have been ongoing for several years and are now in the final stages of completion.<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">~~paired with~~<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Roquefort: produced by Carles<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Milk: Raw sheep’s milk<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Age: Natural rind, 2 weeks<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">My notes: Had to put a little water in it (I know, I’m getting soft!). Stewed peaches, cherry and vanilla on the nose… starts powerful and then drops out. Very oak driven. Honey.<br /><br /></span></p> <p class="MsoNormal"><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-family:'trebuchet ms';">Pairing #6<br /></span></b></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Coal Ila 8 Year Murray McDavid: Produced by Coal Ila<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Young whiskey, quite unlike more traditional expressions from this distillery, which are grassier, with more brine, oil and flowers shining through the peat smoke. The name means “the sound of Islay” in Gaelic, and the distillery was founded in 1846 in a little cove near Port Askaig, on the northeastern corner of the island.<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">~~paired with~~<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Charmoix: produced by Cooperative Fermier de Mean, Ardennes Mountains, Belgium<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Milk: Raw cow’s milk<br /></span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Age: Washed rind, 2 months<br /></span><span class="Apple-style-span" style="font-family:'trebuchet ms';">My notes: smoky, earthy nose, smells “thick” (if that makes any sense). Fruity flavor, a tad sweet. 2</span><sup><span class="Apple-style-span" style="font-family:'trebuchet ms';">nd</span></sup><span class="Apple-style-span" style="font-family:'trebuchet ms';"> favorite pairing. Salty cheese and sweet whiskey.</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';">It was loads of fun, I look forward to doing it again!</span></p><p class="MsoNormal"><o:p></o:p></p>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-28945601436281731582010-06-10T22:04:00.000-07:002010-06-14T12:20:52.336-07:00Bartender Competition at Rye was FUN!Thanks to each and every one of you that attended the cocktail competition we sponsored, together with <a href="http://www.perfectpuree.com/index.php/Table/Beverage-Artistry-Home/">Beverage Artistry </a>and <a href="http://www.ryesf.com/">Rye SF </a>on Monday... Especially to those of you who stuck your neck out to compete - it was a great event! Hope you all had as much fun as we did :)<br /><br />Third Place: MacKenzie Spurlock -<br />All the way from <a href="http://maps.google.com/maps/place?rlz=1T4ADBF_enUS318US319&um=1&ie=UTF-8&q=minnie" fb="1&gl=us&hq=minnie's+lounge,&hnear=Modesto,+CA&cid=14807011994128650348"">Minnie's Lounge </a>in Modesto!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgqtozO1DYeY_CfOFPUpJyMsBZ-ydt6VFq7jC2PCki5MfaCVjp9EkkBNH9hXNzIx8yv0iUEmZXQAHrcUvCKzyzCzwBE5B8kHwQFJMM4yuIDmTHHzK4y7oLsrGpwV-lGVmzhTOj9w41F4/s1600/ThirdPlace2.jpg"><img id="BLOGGER_PHOTO_ID_5481379155383170434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 247px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkgqtozO1DYeY_CfOFPUpJyMsBZ-ydt6VFq7jC2PCki5MfaCVjp9EkkBNH9hXNzIx8yv0iUEmZXQAHrcUvCKzyzCzwBE5B8kHwQFJMM4yuIDmTHHzK4y7oLsrGpwV-lGVmzhTOj9w41F4/s320/ThirdPlace2.jpg" border="0" /></a>Second Place: Jason Withrow (one of my best friends since high school!) of <a href="http://www.reddnapavalley.com/">Redd</a> in Yountville<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-q35ncFDXG4DWkl97ZpJIBhWXOUAjej6ckX-mzugg0o6eOUOQwKrtrzsji-wTSR7cliR9vGEW98pgKVKziCZvLx0qXqwT9LK4K4DIaCG1l5C8YZY7X81LXLGo3oivEUL8hsNK7ZisNY/s1600/SecondPlace2.jpg"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-q35ncFDXG4DWkl97ZpJIBhWXOUAjej6ckX-mzugg0o6eOUOQwKrtrzsji-wTSR7cliR9vGEW98pgKVKziCZvLx0qXqwT9LK4K4DIaCG1l5C8YZY7X81LXLGo3oivEUL8hsNK7ZisNY/s1600/SecondPlace2.jpg"><img id="BLOGGER_PHOTO_ID_5481379273435780498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 275px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-q35ncFDXG4DWkl97ZpJIBhWXOUAjej6ckX-mzugg0o6eOUOQwKrtrzsji-wTSR7cliR9vGEW98pgKVKziCZvLx0qXqwT9LK4K4DIaCG1l5C8YZY7X81LXLGo3oivEUL8hsNK7ZisNY/s320/SecondPlace2.jpg" border="0" /></a><br />And First Place goes to: Jon Ojinaga of San<br />Francisco's own <a href="http://www.clifthotel.com/">Clift Hotel</a>!! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61i1ZW2j4qBeuq8vH5S3tC4JSpKqqVdKkYiu4K63SGJObd_OLyTpaQYAIENPvqvqMGcGS9XRZTVy5WyPwYLY7VUW7gV8uxASfPW3SbUdhFXjPC-ZwKAzBG_SfsLck54OFRMgue8nKAxE/s1600/FirstPlace2.jpg"><img id="BLOGGER_PHOTO_ID_5481379367312591250" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 310px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61i1ZW2j4qBeuq8vH5S3tC4JSpKqqVdKkYiu4K63SGJObd_OLyTpaQYAIENPvqvqMGcGS9XRZTVy5WyPwYLY7VUW7gV8uxASfPW3SbUdhFXjPC-ZwKAzBG_SfsLck54OFRMgue8nKAxE/s320/FirstPlace2.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hYKJFgSPz5dl5vXd5YAjqdS-8zMPA_xSGD3YeY7Vb41iT-y6rZ7UyJuMRp0GCQjmjrOpdZgXGmyrSnB8hsKWEyXAx0ybRBfohyzxoj2rdETeuObx-Cjwmz3vdtCMHTIdZy4FCL_rWNc/s1600/CheeseSpread.JPG"><img id="BLOGGER_PHOTO_ID_5481378890475920162" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 282px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hYKJFgSPz5dl5vXd5YAjqdS-8zMPA_xSGD3YeY7Vb41iT-y6rZ7UyJuMRp0GCQjmjrOpdZgXGmyrSnB8hsKWEyXAx0ybRBfohyzxoj2rdETeuObx-Cjwmz3vdtCMHTIdZy4FCL_rWNc/s320/CheeseSpread.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Thank you to the ladies at Beverage Artistry for the lovely cheese and charcuterie selection :)<br /><br /><p align="left">This is <a href="http://centannicocktails.net/">Victoria's </a><br />gorgeous cocktail,<br />the Summer Eclipse <img id="BLOGGER_PHOTO_ID_5481377830648165922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 236px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzwuR4o4CUyryVy3OSctLTBd2eDhOl163hRcajsRNNk34MSkijCVrBksmiT9NzLbu-z5HfmenAF5caiXMXNxeM3dKtY4boPw3RwLMdeWX8AVrjLxVnAM3AMMmwiM6WV6b-qdTvC6RTmU/s320/SummerEclipse(ColorBoost).jpg" border="0" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjergQsnjYyyOuUhodR4HBrFqRITLWP-p_0dIMtp2T69aBAHAYxXPWsXgu4JuhDnboSaZHoGSSk3peNPNKn2LPJoPuc_QGaVvZ5uULoqDJi8inKtHJQm_R8Mi75Kpg0qtrkuQ4kkKB9Q4A/s1600/MacKenzie2.JPG"><img id="BLOGGER_PHOTO_ID_5481384437092208882" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 278px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjergQsnjYyyOuUhodR4HBrFqRITLWP-p_0dIMtp2T69aBAHAYxXPWsXgu4JuhDnboSaZHoGSSk3peNPNKn2LPJoPuc_QGaVvZ5uULoqDJi8inKtHJQm_R8Mi75Kpg0qtrkuQ4kkKB9Q4A/s400/MacKenzie2.JPG" border="0" /></a></p><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLvhFK2lK8EmZQfbhIvjwEdfROqYHoB7igxyfFSiaIrAUTgbAZyV2X3sNzDPbRbVCTXzjARkutCtD6m2XhQ8yESTXru-8tkb3ck0zLkynAdcy4k63F9biWSCU9nEwjzVxlyakI0oNyi0/s1600/JoeParrilli.JPG"></a>Thanks to <a href="http://drinkpr.com/">Debbie Rizzo</a>, our fabulous judges, and the amazing team from Beverage Artistry! Coming soon: North Bay Cocktail Competition!!!<br /><br /><br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGNcJ1KeHi66_XEsbauL09ALOzpxM2SpTvXao9g7n5K9SG9XY-c1OHhMWMVh-gxNTkdTG4SjZWbr8jYhJbSQNVxyMi-2sMpVZYwGdV3JKNe3X91k_GZMjnATBuatlj3CQ8zw2j5KAuJY/s1600/JoeParrilli.JPG"><img id="BLOGGER_PHOTO_ID_5481385762080610434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 210px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGNcJ1KeHi66_XEsbauL09ALOzpxM2SpTvXao9g7n5K9SG9XY-c1OHhMWMVh-gxNTkdTG4SjZWbr8jYhJbSQNVxyMi-2sMpVZYwGdV3JKNe3X91k_GZMjnATBuatlj3CQ8zw2j5KAuJY/s320/JoeParrilli.JPG" border="0" /></a><img id="BLOGGER_PHOTO_ID_5481381906410447154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 166px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopFrGgEY-VOlvV0iPX7CpBQdfuByn1WIkkdHX4SmhIcA3iHlpp0H3txQNLTDUWys90YmWgT91jTS8TaDw6-V3XG4bKzGNz1RMTdLFr50ZLF26yGpLIpthmSceyPbEBD_F-sMQfVgGQno/s400/GroupShot3.jpg" border="0" /> </p><p></p><p>Here are the tasty cockrtails, and they were ALL yummy -</p><p>FIRST PLACE:<br /><strong>Naka, Jon Olinaga (</strong><a href="http://www.clifthotel.com/"><strong>Clift Hotel </strong></a><strong>– SF)<br /></strong>2 oz Charbay Green Tea Vodka<br />1 oz Nigori Sake<br />1 oz Beverage Artistry Yuzu Luxe Sour<br /><br />SECOND PLACE:<br /><strong>Samurai, Jason Withrow (</strong><a href="http://www.reddnapavalley.com/"><strong>Redd</strong></a><strong> – Napa Valley)<br /></strong>4 blackberries<br />3 oz Charbay Green Tea Vodka<br />1.5 oz Beverage Artistry Yuzu Luxe Sour<br />.5 oz lemon-ginger simple syrup<br />Shaken and double-strained over ice, topped with Fever Tree Ginger Beer<br />Shaken and strained, garnished with an orchid flower<br /><br />THIRD PLACE:<br /><strong>MF 5000, MacKenzie Spurlock (</strong><a href="http://maps.google.com/maps/place?rlz=1T4ADBF_enUS318US319&um=1&ie=UTF-8&q=minnie" fb="1&gl=us&hq=minnie's+lounge,&hnear=Modesto,+CA&cid=14807011994128650348""><strong>Minnie’s Lounge </strong></a><strong>– Modesto)<br /></strong>.75 oz lime juice<br />1/2 muddled jalapeño<br />.25 oz Beverage Artistry White Sangria<br />.5 oz Beverage Artistry Yuzu Luxe Sour<br />1.5 oz Charbay Meyer Lemon Vodka<br />Shaken and strained, garnished with cayenne pepper on the rim and a slice of jalapeño<br /><br /><strong>Honeymoon Suite (Sweet!), Jen Ackril (</strong><a href="http://www.ryesf.com/"><strong>Rye</strong></a><strong> SF)<br /></strong>2 oz Charbay Tahitian Vanilla Rum<br />.5 oz Licor 43<br />.5 oz grapefruit juice<br />.5 Beverage Artistry Yuzu Luxe Sour.5 oz egg white<br />Shaken and strained, sprinkled with Chinese 5 spice<br /><br /><strong>Lydia, Joe Parrilli (</strong><a href="http://www.tylerflorence.com/blog/?p=706"><strong>Wayfare Tavern </strong></a><strong>– SF)<br /></strong>1.5 oz Charbay Meyer Lemon Vodka<br />.5 oz Beverage Artistry Yuzu Luxe Sour<br />1 oz Applejack<br />.5 oz lemon juice<br />.5 oz lavender honey<br />.5 oz Salerno blood orange liqueur<br />Fever Tree Bitter Lemon<br />Served in a Collins glass, topped with cucumber foam<br /><br /><strong>Summer Eclipse, Victoria D’Amato (</strong><a href="http://centannicocktails.net/"><strong>Cent’Anni Cocktail Catering </strong></a><strong>– SF)<br /></strong>1.5 oz Charbay Ruby Red Grapefruit Vodka<br />.5 oz Beverage Artistry White Sangria<br />3 oz Beverage Artistry Passion Colada<br />.5 oz fresh lemon juice</p><p>Shaken and strained over crushed ice, drizzled with homemade strawberry & Beverage Artistry Red Sangria Syrup<br /><br /><strong>Gilligan’s Gossip, Michael Callahan (</strong><a href="http://www.gitanerestaurant.com/"><strong>Gitane</strong></a><strong> – SF)</strong><br />2 oz Charbay Tahitian Vanilla Rum<br />1.5 oz fresh orange juice<br />.75 oz Beverage Artistry Yuzu Luxe Sour<br />.25 oz allspice dram<br />Dollop of Beverage Artistry Passion Colada<br />Scoop of El Corazon faux caviar<br />1 Tahitian vanilla bean</p>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-74958629587998819592010-06-02T13:16:00.000-07:002010-06-02T13:35:06.628-07:00Calling all Bay Area Bartenders/Mixologists/Bar Chefs!<div align="center"><span style="font-size:180%;"></span> </div><div align="center"><span style="font-size:180%;">BARTENDING COMPETITION!!</span></div><br /><div align="center"><span style="font-size:130%;">RYE BAR HOSTS </span></div><div align="center"><span style="font-size:130%;">CHARBAY AND PERFECT PUREE BEVERAGE ARTISTRY BLENDS</span></div><div align="center"><span style="font-size:130%;"><strong>Mon 06/07/10</strong></span></div><div align="center"><span style="font-size:130%;"><strong>7:00 pm</strong></span></div><br /><div align="center"><span style="font-size:130%;"></span></div><div align="center">Choose from any of local Charbay’s vodkas or Tahitian Vanilla Rum </div><div align="center"><em>and</em> the following NEW Beverage Artistry Blends: </div><div align="center">RumRunner, El Corazon, Yuzu and Passion Colada</div><br /><div align="center"></div><div align="center">Open to the public</div><div align="center">Complimentary tastes</div><div align="center">Cash bar</div><br /><div align="center"></div><div align="center">Contact Debbie Rizzo to RSVP and/or request samples and more info: <a href="mailto:Debbie@drinkpr.com">Debbie@drinkpr.com</a></div><div align="center"></div><br /><div align="center">Great prizes include: <strong><span style="font-size:130%;">1st Place: $150</span></strong>, 2nd Place: $125, 3rd Place: $100</div><br /><div align="center"></div><div align="center">Judges include: Katie Sweeney (YUMsugar.com), Hooman (Host of Alice Radio),Virginia Miller (SF Guardian) and Kit Codik (Liquor.com) </div><br /><div align="center"></div><div align="center">688 Geary Street (at Leavenworth) San Francisco</div><div align="center"></div><div align="center"><!-- Add This Button BEGIN --><p></p><p class="MsoNormal"><span style="font-family:Memo;"><img id="BLOGGER_PHOTO_ID_5478276624190917634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 143px; CURSOR: hand; HEIGHT: 138px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MoY2toRxBgeF9X-y0QNcQhs4nemAlm8qCKmY0dnXbiJ1DFgxtPZaVMMNPgMwpTGPXr9meqAwLURs21zaV5w4uPPPiGgdJJ9C6RJVNxOe7tsZB0JV4VOqc2kMua7CapoMHpNQLweX400/s400/CocktailPhotoFromWeb.jpg" border="0" /><br /><script src="http://s7.addthis.com/js/250/addthis_widget.js?pub=xa-4a788ba40bc6d49f" type="text/javascript"></script><a onmouseover="return addthis_open(this, '', '[URL]', '[TITLE]')" onclick="return addthis_sendto()" onmouseout="addthis_close()" href="http://www.addthis.com/bookmark.php?v=250&pub=xa-4a788ba40bc6d49f"><img style="BORDER-RIGHT: 0pt; BORDER-TOP: 0pt; BORDER-LEFT: 0pt; BORDER-BOTTOM: 0pt" height="16" alt="Bookmark and Share" src="http://s7.addthis.com/static/btn/lg-share-en.gif" width="125" /></a><br /></span></p></div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-50592466486834652092010-05-24T14:26:00.000-07:002010-05-24T14:34:41.429-07:00Doubled & Twisted named "Best New American Whiskey's"<div align="center"><span style="font-size:180%;"><span style="font-family:arial;"><span style="color:#cc0000;">Food & Wine Magazine</span><br /></span></span><span style="color:#ffff99;">June Issue<br /></span><span style="color:#ffff99;"><strong>Best New American Whiskeys<br /></strong>F&W's Emily Kaiser highlights America's latest whiskey revolutionaries—all renegades in the spirit of whiskey patriarch George Washington.<br /></span></div><br /><div align="left"><span style="color:#ffff99;">By Emily Kaiser<br />Americans have been making whiskey for longer than the States have been United. But, spurred by changes in the laws, a passion for local ingredients and a love of history, craft distillers are now producing exceptional spirits. Whether making whiskey out of beer or bottling unaged white whiskey (a.k.a. moonshine), these are some of the most creative new talents. </span></div><br /><div align="left"><span style="color:#ffff99;"></span></div><br /><div align="left"><span style="color:#ffff99;"></span></div><br /><div align="left"><span style="color:#ffff99;"><em><span style="font-size:85%;color:#ffffff;">(She goes on to talk about fascinating moonshiners and local distillers, and then she talks about D & T - here's what she said)</span></em><br /><br />Beer Geeks<br />Some of the country's best new whiskeys come from former beer brewers. It stands to reason: All whiskey is distilled from a mash of fermented grains—essentially, beer.<br /><br />Charbay Winery & Distillery: St. Helena, California<br />Marko Karakasevic home-brewed beer in his youth before joining his father Miles's artisanal spirits company in St. Helena, California. His Charbay Whiskey Release II is the first in the U.S. to be distilled not from a still-made mash but from brewed pilsner beer. His new line, Doubled & Twisted (released in January), includes both aged and white whiskeys distilled from hop-rich California IPAs (India Pale Ales). "Doubled and twisted' is an old liquor term for the good stuff," Karakasevic explains. "When it reaches about 160 proof, the liquor coming off the still twists on itself like a chain." charbay.com. </span></div><br /><div align="left"><span style="color:#ffff99;"></span></div><br /><div align="left"><span style="color:#ffffff;">Thank you Emily!</span></div><br /><div align="left"><span style="color:#ffffff;"></span></div><br /><div align="left"><span style="color:#ffffff;">We are excited to ramp up our Light Whiskey program, what kind of beer would you like your whiskey to be distilled from? I know from personal experience.... Stout all the way, baby! </span></div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-78857915007610520362010-05-17T10:06:00.000-07:002010-05-17T19:02:53.935-07:00<div align="center"><span style="font-size:130%;"><strong>Reminder - Saturday May 22nd Charbay Barbecue, </strong></span></div><div align="center"><span style="font-size:130%;"><strong>Pig Roast & Flavor Seminar</strong></span><br />Add 'Be at Charbay' to your calendar - join us for a casual gathering outside with great food, wines and friends. Marko will be slow roasting a pig. I will bake Gibanitza.<br />Check your calendar - fly in, drive in... spend an afternoon with the Charbay extended family! RSVP ONLY - tickets available at 707-963-9327 or <a href="mailto:visit@charbay.com">visit@charbay.com</a><br />Call for local hotels that offer a 'Friend of Charbay' discount<br /><br />Greetings from Susan,<br />Marko & John are outside racking the barreled '07 wines and ports. Yesterday I overheard them as they went from barrel to barrel: "hmmm, taste this", "that's great fruit", "do you taste chocolate?" ... "look at the color..." "really nice". Over & over. It was the first time John had worked with Marko and I could see Marko was proud and John (my brother, Marko's Uncle who is an Enologist) was impressed. Later, Marko came up to the office with two glasses of port and made the rounds: "taste this glass, now taste this glass. You like this one more, right?"<br /><br />That's Marko. Sounds a bit like Miles but we won't tell him that. Tasting 'just barreled wines' is a glimpse into the future. 2007 Syrah and an aged port...mellow now. Stand by.<br />______________________________<br /><br />Just Released: 2007 Rose, Napa Valley<br />Another 'Charbay' style Charbay Rose. Packed with strawberry aromas and pinot style body; It's a wine that will pair well with pizza, pasta, grilled vegetables and meat.<br />Easy sipping and ready to enjoy now.<br />$24/bottle 1 case limit - only a 15 case release. Winery Only.<br />Enjoy a glass while you grill...<br /><br /><span style="font-size:130%;"><strong>Marko’s Famous Marinade</strong></span><br />5 lbs chicken legs & thighs<br />¼ C Pomegranate Molasses<br />¼ C Brown Mustard<br />15 big dashes of Tapatio hot sauce<br />3 Tbsp Smoked Paprika<br />1 Tbsp onion powder<br />1 lime, juiced<br />Salt & pepper to taste<br />Marinate overnight<br />BBQ over charcoal grill (we are fans of the “Big Green Egg”)<br />______________________________<br /><br /><em>Mark writes From the Still House</em><br />Farewell Pomegranate Aperitif<br />Charbay loves to make different, flavorful and unique wines. It is hard but we are bidding farewell to the Pomegranate Aperitif to make room for new wines, brandy and other spirits.<br />Those who enjoyed the Pomegranate Aperitif agreed that it makes a great easy summer drink. It was highlighted in last weeks newsletter as a perfect Mother’s day cocktail.<br />Now we find we're down to the last pallet. You know Miles and Marko - it was delicious, we sold it out, on to the next thing! Pomegranate "Wine Cocktails" are so refreshing and all year long!<br />Send an email if you'd like me to put you name on a case.<br />Mark's Newsletter special offer:<br />I'll add four Charbay logo rocks glasses with each ten bottle order of the Charbay Pomegranate Aperitif through the month of May.<br />Come by and enjoy a glass of the Aperitif while we pack the glasses & aperitifs for you.<br /><br /><em>- Mark Raymond<br /></em>_____________________________<br /><br />Cocktail of the month:<br /><span style="font-size:130%;"><strong>Grapefruit Gimlet -</strong></span> A twist on a classic as featured in Bon Appetit Magazine<br />1/4 cup Charbay Ruby Red Grapefruit Vodka<br />1/4 cup Charbay Clear Vodka<br />1/4 cup fresh lime juice<br />2 Tablespoons Simple Syrup (see below)<br />Ice cubes<br />2 lime slices<br />Place the first 4 ingredients in a cocktail shaker; fill with ice. Cover and shake quickly and vigorously for 8 seconds. Strain into 2 martini glasses. Garnish with lime wedges.<br />Simple syrup: Stir 2 Tablespoons sugar and 2 tablespoons water in a small saucepan over low hear until sugar dissolves. Bring to a boil; cool.<br />Serve with salted nuts, tapanade & toasted garlic bread, anchovy puffs or even spinach pie as an appetizer.<br />______________________________<br /><br />The picnic table is ready - let us know if you'd like to bring a picnic before or after your tasting. Or stop by to enjoy a glass of port and a cigar!<br />Everyone sends warm wishes.<br />Remember to take time to relax and enjoy family and friends.<br />See you Saturday -<br /><br />Susan and Miles, Jenni and Marko, Dana, Mark, John and Mark.<br />CHARBAY Winery & Distillery<br />4001 Spring Mountain Road<br />Saint Helena, California 94574 </div>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-32535060479763547552010-04-29T10:55:00.000-07:002010-04-29T11:11:37.839-07:00Fantastic Coffee Cocktails<div align="left">The sun is finally peaking out in CA, I'm thinking it's time for some nice cold coffee drinks, Charbay style! Check out these awesome creations from <a href="http://www.casacoctel.com/">LeNell Smothers - the one and only Whiskey Wench - and Demian Camacho Santa Ana<br /></a><br /><strong>Karakasevic Cafe'<br /></strong>1.5 ounces Charbay vodka</div><div align="left">1/2 ounce Charbay walnut</div><div align="left">1/4 ounce (barspoon) Charbay whiskey</div><div align="left">fresh single espresso. </div><div align="left">Shaken hard with ice and strain into chilled glass.<br /><br /><strong>Morning, Mamasita!</strong><br />1 ounce Charbay whiskey</div><div align="left">1 ounce nut liqueur (Charbay walnut (if you are deprived, amaretto or creme de noyaux))</div><div align="left">fresh single espresso</div><div align="left">Shaken hard with ice and strain into chilled glass.<br />If you must garnish, make a flower with 3 coffee beans on top of liquid in cocktail glass.<br />*Not overly sweet. The funky, earthy notes of the whiskey accentuate the bitter espresso. Drier, nutty drink pairs great with a chocolate brownie or sweeter coffee cake*<br /><br /><em>Created by <a href="http://www.casacoctel.com/">Casa Co'ctel</a>, LeNell Smothers and Demian Camacho Santa Ana</em> </div><div align="left"> </div><div align="left"> </div><br /><br /><!-- Add This Button BEGIN --><o:p></o:p></p> <p class="MsoNormal"><span style="font-family:Memo;"><a href="http://www.addthis.com/bookmark.php?v=250&pub=xa-4a788ba40bc6d49f" onmouseover="return addthis_open(this, '', '[URL]', '[TITLE]')" onmouseout="addthis_close()" onclick="return addthis_sendto()"><img src="http://s7.addthis.com/static/btn/lg-share-en.gif" alt="Bookmark and Share" style="border: 0pt none ;" height="16" width="125" /></a><script type="text/javascript" src="http://s7.addthis.com/js/250/addthis_widget.js?pub=xa-4a788ba40bc6d49f"></script><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Memo;"><!-- AddThis Button END --><o:p></o:p></span></p>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0tag:blogger.com,1999:blog-9058733905237763273.post-26859302035038772062010-04-26T16:46:00.001-07:002010-04-26T17:13:26.523-07:00Charbay is "Best New Tequila's"<div align="center"><span style="font-size:130%;"><a href="http://www.charbay.com/category.aspx?categoryID=722">Charbay Tequila</a></span> is one of four<br /><span style="font-size:180%;">"Best New Tequila's"</span> </div><div align="center">in May's issue of Food & Wine Magazine.... Wooo hooo!</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyElCuoELBE5Mwts5XazWo9k7Y6ndevuJHzUqZNDAqrYMEWgjgaTEbKdq_R1W0rpemu10LCZwvn6DbXELfsc-_O1ZjngQprMSeW7p0VK4NyaSa-UVRGaO097Lf7gUr_Rg-Eh902ygg0cE/s1600/Food+and+Wine+Charbay+TequilaJK4-10.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 309px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5464601985620202866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyElCuoELBE5Mwts5XazWo9k7Y6ndevuJHzUqZNDAqrYMEWgjgaTEbKdq_R1W0rpemu10LCZwvn6DbXELfsc-_O1ZjngQprMSeW7p0VK4NyaSa-UVRGaO097Lf7gUr_Rg-Eh902ygg0cE/s400/Food+and+Wine+Charbay+TequilaJK4-10.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9JQMnOBJSqAIiEKHFh0js9ubakOP6TBe3MCpNGZ2ttKrwl4Z3Ig1vi-8fdzK9TgP2yD249uGnU3hNItetd4nkc41NNquIfUF7mYqL58K1n0xYlzUlNDvSJhEGHst82vDGQuG2GxUZ_w/s1600/Food+and+Wine+Charbay+TequilaJK4-10.jpg"></a>Jenni Karakasevichttp://www.blogger.com/profile/04590507950899164143noreply@blogger.com0