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Highland Park Adds Dark Origins to Its Range of Core Expressions

Highland Park Dark Origins

Inspired by its infamous founder, Highland Park has added a new whisky to its acclaimed range of core expressions. Dark Origins launched in the U.S. on Oct. 1, 2014 and will roll out internationally throughout the fall. This new permanent expression is a non-chill filtered single malt that’s bottled at an ABV of 46.8%. Highland Park touts the use of twice as many first fill sherry casks in Dark Origins as the Highland Park 12-year, for a “naturally darker, richer flavour.” As with the whiskies of the Highland Park Warrior Series – six single malts named for legendary Nordic figures, available exclusively in the travel retail sector – Dark Origins carries no age statement.

Dark Origins is an homage to Highland Park founder Magnus Eunson, a beadle (lay church official), butcher and smuggler in Orkney who, according to lore, also illegally distilled the whisky that would one day be known as Highland Park Single Malt Scotch. The breathless copy on the blacked-out Dark Origins packaging casts Eunson in the role of an Orcadian Batman, even if the stylized hooded figure looks more like the CW’s Arrow:

Establishing a secret bunker in the hills of High Park in Orkney, Magnus “Mansie” Eunson became a famed dark distiller back in the late 1700s, creating whisky for the people of Orkney to offer relief from the villainy of the tax collector. By day he worked tirelessly in his church providing spiritual guidance to the people of Orkney, but in the dead of night, he hand-crafted what was to ultimately become the best spirit in the world, warming hearts and uniting all who tasted it.

The Dark Origins bottle is the first Highland Park core expression with this black-and-silver design, which echoes the Orcadian Vintage Series and is starker than the Ragnvald and Thorfinn black bottles from the Warrior Series.

 

Last month, a group of writers was invited to sample Dark Origins at The Varnish in Downtown L.A. The event was hosted by Highland Park’s Brand Ambassador USA and Asia Pacific, Martin Daraz and Highland Park Brand Manager, Stephanie Ridgway. Guests were virtually transported to the Highland Park distillery in Kirkwall with an interactive presentation that included sherry cask shavings and Orcadian peat, which was lighted and then filled the Downtown speakeasy with a marvelous aroma.

In his remarks, Daraz wryly noted that Highland Park has been “officially” making whisky since 1798, but gave a nod to the company’s “dark origins” by acknowledging Eunson’s illicit activities. Daraz also compared Orkney to Texas – just as the Lone Star State has its own culture and is still part of America, Orcadians are Scottish and yet unique. Norwegian settlers arrived in the Orkney Islands in the late 8th and early 9th centuries – the Viking influence can still be seen in landmarks and the majority of Orcadian place names. In addition to the Warrior Series, Highland Park pays tribute to this heritage with the Valhalla Collection, an ongoing series of limited annual releases named for the Norse gods Thor, Loki and the goddess Freya.

As with all Highland Park whiskies, no caramel coloring is used in Dark Origins. The first fill sherry casks that give Dark Origins its dark amber color make themselves known immediately on the nose, along with milk and dark chocolates, dried fruit and a whisper of smoke. On the palate, there’s a surprising bit of heat that accompanies cherry, chocolate, Christmas spices and floral peat. The long finish is sweet and dry, offering chocolate, orange peel and gentle smoke. A few drops of water opens up Dark Origins to even more fruit and spice while rounding off the velvety mouthfeel. Simply put, it’s a superb whisky that will appeal to longtime Highland Park fans and newcomers alike.

Priced at $79.99, Dark Origins is a worthy permanent addition to the Highland Park range of core expressions. With its striking blackout design, Dark Origins will be a perfect gift bottle for that Caped Crusader, goth or L.A. Kings whisky fan in your life. For more information, visit highlandpark.co.uk.

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“Death & Co: Modern Classic Cocktails” Book Launch at Honeycut

"Death & Co: Modern Classic Cocktails"

In his introduction to Death & Co: Modern Classic Cocktails, David Kaplan, the founder and owner of Death & Company, describes a turning point in the history of the acclaimed craft cocktail bar located in New York’s East Village. The State Liquor Authority had unjustly revoked Death & Co’s liquor license, and Kaplan sued the SLA for denying a license without claim. “This was a crucial, gut-check moment for everyone at Death & Co: We were either going to give up the fight and find other jobs, or we were going to double-down on our bar and treat every shift like our last.”

The Death & Co family persevered, and a liquor license was finally issued in 2010, the same year that Death & Co was named Best American Cocktail Bar and World’s Best Cocktail Menu at the Tales of the Cocktail Spirited Awards.

Death & Co: Modern Classic Cocktails is the highly anticipated book written by Kaplan, Alex Day and Nick Fauchald, published by Ten Speed Press and releasing on Oct. 7, 2014. Fauchald, a Brooklyn-based writer, editor and publisher, first met Day through his previous bartending gigs. “[Alex] used to serve me cocktails in teacups at a place called The Back Room, then he was a wunderkind cocktail geek at a Soho bar called Tailor,” says Fauchald in an email. Day became a Death & Co bartender in 2008, then a co-owner, and is now Kaplan’s partner in the hospitality operations and design company, Proprietors LLC. “I’d be an early semi-regular at Death & Co and knew that if I was ever going to write a book about cocktails, I’d want to do it with them. This idea became a reality when Dave’s agent got in touch to let me know that they needed a writer; it wasn’t a tough sell for me.”

Fauchald sums up the Death & Co writing process: “I chased Dave, Alex and the rest of the D&C bartenders around for a year and took a lot of notes, then locked myself in a barn for a week and turned them into something that resembled a book. But I also tried to spend as much time as possible learning how to become a Death & Co-level bartender.” Intriguingly, in the book’s acknowledgments Fauchald notes that his “path to enlightenment” began with Day in a Chinese restaurant on St. Mark’s Place, with “a pair of chopsticks and an empty water glass.” (Perhaps a demo of stirring technique?) Fauchald continues, “Obviously I got nowhere near their level of expertise, but I found that the more time I spent mixing cocktails and doing other hands-on stuff at the bar – or at Dave and Alex’s L.A. office – the better I could understand and translate their many methods into words.”

Each chapter of Death & Co builds on the previous one, beginning with “A Night at Death & Co,” and continuing with “Building a Bar,” “Building a Drink,” “Creating New Classics,” and “The Specs.” The book includes more than 500 cocktail recipes, starting with Phil Ward’s iconic Oaxaca Old Fashioned. But in addition to the expected recipes, tools and techniques, Death & Co delves deeper into the life of the bar itself, from a breakdown of a “typical” day/night, to a glossary of D&C lingo, a menu tasting, and even a collection of Death & Co’s worst cocktail names (“Short Rib” anyone? Bueller?). The behind-the-scenes theme touches the recipes as well, such as the insight that the Daiquiri is akin to D&C’s “secret handshake,” and the pre-shift drink of choice – so much so, that GDT (Gangster Daiquiri Time) has become a nightly ritual, in which a designated bartender creates a round of Daiquiris or variations for the staff.

In the days leading up to the book’s release, Kaplan and Death & Co have been posting teasers of William Hereford’s photos, with recipes like the Joy Division: “One of my favorite cocktails, not surprisingly it was created by Phil Ward. Beautifully pearlescent due to the absinthe. Shot by @williamhereford for the #deathandcobook. Joy Division. 2 oz Beefeater Gin. 1 oz dry vermouth. 1/2 Cointreau. 3 dashes of absinthe. Discarded lemon twist.”

An illustration by Tim Tomkinson for "Death & Co: Modern Classic Cocktails"

An illustration by Tim Tomkinson, which accompanies Alex Day’s “Bartender’s Choice” flow chart. | Photo courtesy of Death & Co, via Facebook

Death & Co features the work of Tim Tomkinson and his wife Katherine, who illustrate and design the bar’s menus. The handsome, cloth-bound book was designed by Katherine and features over 100 of Tim’s illustrations. Tim’s Death & Co logo is prominently featured on the cover, and the red titles that he created for the cocktail menus are included throughout the book.

One of the book’s best and most unique features is “The Regulars,” a series of contributions from regular customers who share their D&C experiences and their favorite cocktails. A great anecdote comes from Anthony Sarnicola and Regina Connors, who recall the time Death & Co had engraved some of the regulars’ names on silver plaques on the backs of bar stools.

Regina: “Dave grabbed us and went around the bar with a lighter to show us our names.”
Anthony: “He held a lighter under people’s asses saying, ‘Excuse me, excuse me,’ until he found our stools.”

Another memorable story is told by Cocktail Kingdom co-founder Don Lee, who looks back at his one and only shift at Death & Co.

Kaplan titles his intro “The Story of An Underdog Bar,” and this throughline anchors the seven-year journey of Death & Co and its world-class team that’s been exhaustively documented by the authors. The final result is a book that takes its place in the pantheon of essential modern cocktail books. “I think the finished product is pretty close to what we set out to make: a cocktail book that explains the whys and hows behind making great drinks,” says Fauchald. “From our first meeting I told Dave that I didn’t want to work on yet another bar book, which tend to be little more than collections of recipes and anecdotes. Instead, we wanted to explain why one shaker is better than another, help readers choose the right bottles of booze for making drinks and show them – as best as we could on a piece of paper – how to mix and serve top-notch cocktails.”

Death & Co: Modern Classic Cocktails
By David Kaplan, Alex Day and Nick Fauchald
Photographs by William Hereford
Published by Ten Speed Press
Hardcover, $40, 320 pages
ISBN: 978-1607745259

Photo of “Death & Co: Modern Classic Cocktails” courtesy of Ten Speed Press.


“DEATH & CO” BOOK TOUR
To celebrate the book’s release, Death & Co is taking over the Bowery Hotel in the Lower East Side on Tuesday, Oct. 7. The $75 ticket includes bottomless cocktails and a copy of the book.

Following the New York launch, the Death & Co tour heads west to Los Angeles, where a book release party is taking place on Wednesday, Oct. 15 at Honeycut in Downtown L.A. For $55, guests will be admitted to the subterranean bar-discoteque to enjoy endless Death & Co cocktails mixed by the D&C crew, and then take home a copy of Death & Co. Tickets are on sale now at Eventbrite.

Additional stops on the tour include Portland, San Diego, Washington D.C., Boston, Miami, Houston, Austin, Dallas, Seattle, Chicago, San Francisco and Denver.

Death & Co Book Launch
Wednesday, Oct. 15, 2014
8-11pm
21 and over
$55 ticket includes:

  • Admission
  • Complimentary Death & Co. cocktails
  • Copy of Death & Co: Modern Classic Cocktails

www.eventbrite.com/e/death-co-book-launch-party-la-tickets-13298998663

Honeycut
819 S Flower St.
Los Angeles, CA, 90017
(213) 688-0888
honeycutla.com

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“The Bar Book: Elements of Cocktail Technique” by Jeffrey Morgenthaler

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Alcove Café 10-Year Anniversary & Big Bar Summer Menu

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