EZdrinking

Spirit Reviews, Tasting Events and Consulting

Searching for the world's best drinks and what makes them extraordinary. EZdrinking is a drinks blog by Eric Zandona that focuses on distilled spirits, wine, craft beer and specialty coffee. Here you can find reviews of drinks, drink books, articles about current & historical trends, as well as how to make liqueurs, bitters, and other spirit based drinks at home.

Filtering by Category: Zeitgeist

Temperance in California

On September 5th, 1855 Californian's voted on whether or not they wanted to become a dry state.  While the majority of voters rejected the idea of statewide prohibition of alcohol, several newspapers took a lighthearted approach to the proposal.  Below are two humorous pieces I came across while researching California's temperance movement.

Temperance Lecture

Weekly Placer Herald (Auburn), September 22, 1855

"A Temperance Lecturer, descanting on the essential and purifying qualities of cold water, remarked, as a knock down argument, that “when the world became so corrupt that the Lord could do nothing else with it, he was obliged to give it a thorough sousing in cold water.” “Yes,” replied a wag, “but it killed every darned critter on the face of the airth." 

 

San Francisco Saloon around the time of the Gold Rush.

Weekly Placer Herald  (Auburn), June 15, 1855

The Charge of the “Tight Brigade” by Vennison Staik, Esq.

At the bar, at the bar, At the bar thundered, Thundered with fiercest din, Topers one hundred.

There stood those thirst men, Thirsty one hundred; Calling for drinks in vain, The bar-keeper slumbered; Hark! There’s a sound from one! List how the curses come From each and every one! Of that dry one hundred.

Into the bar they pitch, Noble old topers, For up comes an order, which Pleased these old soakers: “Forward the Tight Brigade! Take the bar” Muggins said: Into it undismayed, Pitched not each drunken blade— Pitched the one hundred.

“Forward the Tight Brigade!” Gods, What a charge the made! No one was there afraid, No Person blundered. Theirs but to drink their fill, Theirs but to have a swill, Theirs not to pay the bill; Ah, yes they knew it well! Knowing one hundred.

Bottles to right of them, Bottles to left of them, Bottles in front of them, Labeled and numbered; Nobly they fought and well, There many a hero fell. Covered with blood and beer; Beer that they loved so well, Gallant one hundred!

Raised now each nose in air, See what is under there, Mugs charged with lager bier— All the world wondered! Fiercer the revel grows, Redder each blazing nose, Faster the liquid flows, Under the table, goes Half of the hundred.

Bottles to right of them, Bottles to left of them, Bottles all around them, Emptied and sundered; Out from that dreadful room, Out from that dark saloon, Came fort a beery fume, Came forth a dismal moan, But none of the hundred.

When they woke again, O how their heads did pain! No person wondered. Honor the Tight Brigade! Honor the charge they made, Thirsty one hundred. 

 

Upcoming Yeast & Fermentation Workshop For Distillers

Image from White Labs

On October 4th and 5th I'm going to be in San Diego, attending White Labs' 4th annual Yeast and Fermentation Workshop and Webinar for Distillers.  The two day workshop will cover a broad range of topics related to yeast, such as, basic biology, how to select strains for specific distillates, and the sensory impact of yeast on distilled spirits. The first day of seminars will be at White Labs, and the second day's practicum will be held at  Ballast Point Spirits.

Lee Medoff of Bull Run Distillery in Portland took the class last year and I talked with him to get his impression of the class.  Lee has worked as a brewer, vintner and distiller for quite some time and told me he was interested in picking up some tips about low nutrient cane sugar fermentations for rum.  Lee said that he particularly liked the hands on yeast hydration and culturing lab.  And, in his opinion, one of the best parts of the workshop were the unstructured times he could talk one on one with the White Labs staff and the other distillers, trading tips and best practices.  Like with any two day workshop there were a couple of topics he wanted more of.  But, when he returned to Bull Run, Lee brought back some new yeast protocols that required some trial and error to get just right for his distillery.  However, he seems to feel that the workshop helped him improve his fermentations for rum.  Lee told me that since he has taken the class, he has recommended it to all of the members of the Oregon Distillers Guild. That sounds like a resounding recommended to me and I'm excited that I can attend.

For anyone interested in improving their yeast management and or learning about good fermentation practices particular to the needs of distillers, this sounds like the workshop for you.  To find out more details about the class call White Labs at 1-888-5-Yeast-5 or check out their website.

What Does it Mean to be Craft?

What does it mean to be a Craft brewery or a Craft Distillery?  Terms like “hand crafted,” “small-batch,” “artisan,” and “traditional” can be found on all sorts of beer and spirit labels.  These terms are meant to evoke visions of individual, hard working craftsmen who dedicate themselves to creating something unique and interesting. Yet these terms are often little more than corporate newspeak (a term coined in George Orwell's 1984). Newcastle Beer recently released an ad that pokes fun at the idea of big breweries calling their products handmade.  The ad cuts between black and white photos while the narrator tells how Newcastle was handcrafted beer, but handcrafted beer was hard work.  The ad then cuts to color photos of a mechanized bottling line while the narrator quips how now they handcraft their beer with big machines.  I like the ad for its humor, honesty and its confidence that their beer is good enough not to hide behind pretense. 

 

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Whiskey vs Whisky: Dictionaries & Definitions

When searching for information on the definition and spelling of a word the first, and most obvious place to look is in a dictionary.  Dictionaries are interesting things. while at first glance they appear static and unchanging, they serve as markers for the fluid shifts in language over time.  Because language is dynamic, dictionaries both set the standard for how words are used and lag behind how people use words in day to day speech and writing.  Whisk(e)y is an interesting example of the linguistic power and limitations of dictionaries and provides another layer of complexity to the story of why whisk(e)y has two spellings.

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My First Book & the ADI Spirits Conference

Life is good...so good in fact I haven't had a chance to post anything new for awhile. The first piece of exciting news is that the book I helped write A World Guide to Whisk(e)y Distilleries has been published by White Mule Press, the publishing arm of the American Distilling Institute (ADI). I came onto the project about a third of the way through and saw it to completion. The book attempts to list all the commercial whisk(e)y distilleries in the world, from Alaska to Zimbabwe and the products they make. So if you are an avid whisk(e)y enthusiast that likes to visit distilleries or you want to know where your favorite product is made you'll probably find this useful.

I'm excited that I have a couple more book projects lined up with White Mule Press but at present I have been busy editing two books for them, one on gin and a second on rum production. These projects have been particularly demanding of my time which is partially why I haven't posted anything recently.

The other piece of exciting news is that I attended the 10th Annual ADI Spirits Conference & Vender Expo, that this year was held in Denver. The conference brought together about 900 distillers, soon to be distillers, and the still, label, glass, barrel and branding vendors that service the craft distilling industry. It was a blast to meet both new and seasoned distillers who were passionate about their craft and committed to growing successful businesses. One of my highlights from the conference was sitting in on David Smith's gin tasting. David writes for a number of publications as well as his site Summer Fruit Cup. We tasted some stand out gins from the US, UK, and France. If you're a big fan of gin a couple to look out for are FEW Barrel Aged Gin and Warner Edwards Harrington Dry Gin.

During the gala dinner ADI announced the results from their 7th Annual Judging of Artisan American Spirits. The Best of Class winners were: Ballast Point Spirits, Devil's Share Malt Whiskey; Valentine Distilling Company, Liberator Gin; Balcones Distilling, Texas Rum; Ole Smoky Tennessee Moonshine, Apple Pie Moonshine; and Jepson Vineyards, Old Stock Mendocino Brandy. For the full list of winners check out ADI's website.​

Now that I'm back from Denver I hope to get back into my routine of posting once or twice a week.