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

Blind Whiskey Tasting $20 and Under

In June, David Driscoll of K&L Wines wrote a series of post called “Drinking to Drink.” While the series touched on a number of things, one of the themes was how whiskey drinkers often correlate price with enjoyment.  Driscoll argued that just because one whiskey is $80 doesn't mean that a drinker will enjoy it four times more than a $20 bottle.  In that same vein he suggested that there were a number of quality whiskeys that could be had for $20 and enjoyed more regularly without breaking the bank. After reading this series, I was inspired to organize a whiskey tasting of bottles that retailed around $20 or less.  I was curious to find out if there was a whiskey that I had overlooked simply because it lived on a lower shelf in the liquor aisle.

With some help from another post by Driscoll and my own mental list, I put together a list of six whiskies around $20 for the tasting.

  1. Buffalo Trace Bourbon
  2. Old Weller Antique Bourbon
  3. Jim Beam Black Label Bourbon
  4. Evan Williams Black Label Bourbon
  5. George Dickel No. 12 Tennessee Whisky
  6. Bank Note Blended Scotch Whisky

I know that Bulleit Bourbon can also be found on sale for under $20 but my friends and I are pretty familiar with it so I decided to leaving it out of the tasting.  I also decided to conduct the tasting blind. That there are a number of factors that can sway the perception of how good a beer, wine or spirit is based on external factors like, what shelf it's on in the store, label design, bottle shape and price.  I wanted to get an honest assessment of the contents of the bottles without being swayed by some of those external factors, so I had my wife wrap all the bottles in brown paper bags before the tasting.

The night of the tasting a friend of mine hosted the event and provided glasses, snacks and still water. We tasted the spirits in random order in glencairn glasses, neat, at room temperature.  We each took notes about what we tasted and gave each spirit a rating.  Once everyone had tasted all the whiskeys we revealed each whiskey from lowest to highest score.

 The undisputed favorite of the evening was Evan Williams Black Label, the least expensive whiskey, which retails at my local Safeway for $9.99.  I had tasted Evan Williams only once before a few months prior and I thought it would do well in the tasting but I didn't expect it to come out on top. Next came Buffalo Trace and Old Weller Antique.  I wasn't that surprised that these did well for the whole group but personally I was shocked that I had rated Old Weller above Buffalo Trace. This surprised me because I really like rye whiskeys and I have never been a fan of Maker's Mark. I assumed that this meant that I didn't like wheated bourbons and that I preferred bourbons with rye in their mash bill over wheat.  But even at 107 proof, I felt like Old Weller was more balanced and had more character compared to the 90 proof Buffalo Trace.

Dickel, Beam and Bank Note finished in the lower half.  Bank Note is a blended Scotch, and for the price I still think it is pretty good but I suspect that compared to all the bourbons it stood out like a sore thumb, and not it a good way.  The results that evening are exactly why I like to do blind tastings.  My assumptions about what I do and don't like were challenged and as a result I now have two new favorite whiskeys under $20: Evan Williams, and Old Weller.

Tennessee Whiskey Gets a Legal Definition

On May 13th 2013, Bill Haslam, governor of Tennessee (TN) signed House Bill 1084, which created the first state law to define what can be called Tennessee Whiskey.   The law defines TN whiskey as: a spirit manufactured in TN; filtered through maple charcoal prior to aging, also know as the Lincoln County Process; made from grain that consists of at least 51% corn; distilled to no more than 160 proof (80% abv); aged in new charred oak barrels; placed in the barrel at no more than 125 proof (62.5% abv); and, bottled at not less than 80 proof (40% abv). 

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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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