If your restaurant is located in the shadow of a $600 million hotel complex at the iconic intersection of Hollywood and Vine, no one will blame you if you have some “look-at-me” flash to catch the tourist crowd’s attention. From its location in the historic Taft Building, Wood & Vine has done the opposite, quietly building a loyal following that enjoys the moderately-priced shared plates, craft cocktails, and locally-sourced wines and beers.

Executive Chef Gavin Mills (former sous chef at Bastide) visits different farmers markets every morning to procure the freshest ingredients for a seasonally-driven menu that he changes daily. Bartender Jason McBeth, who worked with Mills at Bastide, features a focused list of classic and signature cocktails, divided into Clear Booze, Dark Booze, and seasonal libations. There’s also a nice Whiskey List, which shows a predilection for the brown stuff that Wood & Vine shares with guests at events like its Heaven Hill and Buffalo Trace distillery tastings. I stopped by Wood & Vine recently for a hosted sampling of the Fall Cocktail Menu, joined by Events Manager Kurt Rodeghiero.

Designed by Kenneth Brown, Wood & Vine takes its cues from Old Hollywood, incorporating Art Deco tile, vintage woods, reclaimed furniture and exposed brick into the lofty, double-height space. The result is a refined but welcoming atmosphere epitomized by the redwood-decked outdoor patio, with a communal table that surrounds a square-shaped fire pit. Rodeghiero noted that Wood & Vine always holds a few of the outdoor communal seats for walk-ins. It’s hard to believe the warm and inviting patio was once a parking lot.

Rodeghiero said that Wood & Vine’s local, sustainable and organic ethos is shared by everyone who works there, a philosophy that’s reflected in this list of purveyors on the restaurant’s website. Case in point is Paso Prime, which Rodeghiero said is known for having only two cattle grazing per acre at any time. Mills selected Paso Prime for Wood & Vine because the flavor reminds him of the beef he used to get back home in his native England.

Ask the Dust

Like yours truly, McBeth is a native Angeleno, so he’ll give a nod to Los Angeles in his drink names. For example, the Rodia’s Garden (from the Winter Menu) was named for Sabato “Simon” Rodia, who created the Watts Towers. McBeth will use literary references as well, as in the Ask the Dust, an Autumn Potable that gets its name from John Fante’s semi-autobiographical novel about life in Los Angeles during the Great Depression. Made with Rowan’s Creek bourbon, honey, lemon juice and cinnamon apple foam, the Ask the Dust is a quintessential fall cocktail. This was my first experience with the small batch Rowan’s Creek; McBeth compared its flavor profile to that of a confectionery. It’s definitely a bourbon I’m looking forward to encountering again.

Millennium

Next was the Millennium, a twist on the 20th Century Cocktail made with gin, Cocchi Americano, white crème de cacao and lemon juice. McBeth explained that he swapped the 20th Century’s Lillet Blanc for the Cocchi Americano because Lillet was originally more bitter and had stronger orange notes, while the current formula (with its reduced amount of quinine) dates to the mid-1980s.

12-Hour Sous Vide Veal

Rodeghiero suggested a couple of Shared Plates that showcased Mills’ farm-to-table cuisine. First was a superb 12-Hour Sous Vide Veal, served over a potato puree with roasted carrots and cauliflower. The veal was beyond fork-tender, practically dissolving in my mouth. The generous serving was enough to be a main for those with heartier appetites. This dish isn’t always on the menu, so follow Mills on Twitter for updates like this:

For tomorrow the return of the 12 hour sous vide veal. come see what we do with it.

October 20, 2011 5:26 pm via webReplyRetweetFavorite

@snout2tail

Gavin Mills

Hand-Rolled Potato Gnocchi with roasted squash, brown butter, crispy sage, pecorino.

Wood & Vine’s pastas are made fresh in-house, so the Hand-Rolled Potato Gnocchi are soft and pillowy, far better than the chewy, frozen ones that many diners are accustomed to.

I was told by pretty much everyone that I had to get the Fried Chicken and Waffles, which was recently named Best Waffle Dish in Los Angeles magazine’s annual Best of LA issue. Though I didn’t have it this time, the enticing aroma coming from other tables was more than enough to convince me to order the chicken and waffles on my next visit.

Rather than launching a seasonal menu all at once, McBeth will roll out new drinks as they come together. As this post goes live, keep an eye out for his Kilt Lifter, a Blood and Sand variation made with Famous Grouse Scotch Whisky, Carpano Antica, orange juice and FAIR.Goji Berry Liqueur (in place of Cherry Heering). McBeth finishes this cocktail with a cherry hibiscus bitters that’s not on the market.

Kentucky Cashmere

The Kentucky Cashmere had caught my eye earlier, but McBeth wanted to save it for later in the session rather than overwhelming my palate from the get-go. The Kentucky Cashmere is made with chai and vanilla-infused bourbon, R. Jelínek Fernet and Miracle Mile Chocolate-Chili Bitters. Though the name is actually a reference to Kashmir, McBeth felt it was better not to use the politically volatile region and instead chose the fabric as a play on the contrasts of hard-soft and masculine-feminine.

Butterscotch Pot de Crème with salted caramel ice cream.

I stepped away from the bar just long enough for McBeth to send out a Butterscotch Pot de Crème, which he said pairs really well with the Kentucky Cashmere. Served with caramel ice cream and topped with black sea salt, the pot de crème indeed made for a wonderful mix of flavors, from the bittersweet and spicy cocktail to the rich caramel and hit of salt at the finish from the dessert.

Andino Martinez, a variation on the classic made with Pisco, Carpano Antica and Maraschino Liqueur.

Pure Morning

The tasting finished with the Pure Morning, made with Novo Fogo Silver Cachaça, FAIR.Café Liqueur, house chocolate whipped cream, and Fee Bros. Aztec Chocolate Bitters. McBeth said the Pure Morning was a “thank you” to Novo Fogo founder Dragos Axinte, whose small batch, organic cachaças and company mission are well-attuned to the Wood & Vine mindset. McBeth was still tinkering with the whipped cream at the time of the tasting, so here’s hoping this wonderful sipper is ready to go as we head deeper into autumn.

Sunday Brunch
Beginning Sunday, October 23rd, Wood & Vine will be open for brunch service on Sundays from 10:30am to 6:30pm. Wood & Vine will offer new menu items, new brunch drinks, and a new soundtrack to accompany the daytime vibe. Here’s a sneak peek of a few of the Sunday Brunch dishes:

• Stone ground grits, jalapeno gravy, 62 degree egg, chorizo
• Potato & duck hash, confit duck, potatoes, peppers, fried egg
• French toast or Belgian waffle, mascapone cheese, fresh berries, maple syrup
• Wood & Vine Fried Chicken and Waffles (of course)

Wood & Vine
6280 Hollywood Blvd.
Los Angeles, CA 90028
323.334.3360
www.woodandvine.com
Facebook: Wood and Vine
Twitter: @woodandvine

Bar photo by Wood & Vine, via Facebook.

Wood & Vine | Photo: Wood & Vine

On Thursday, September 29th, K&L Wine Merchants presents a special tasting event, featuring the whiskies of the Buffalo Trace Distillery. The Buffalo Trace tasting will take place at Wood & Vine, located on Hollywood Blvd. in the historic Taft Building.

For an admission of $45, guests will sample selections that include the Buffalo Trace White Dog and Straight Bourbon, Elmer T. Lee Bourbon, Old Rip Van Winkle Bourbon, Blanton’s Single Barrel Bourbon, W.L. Weller 12-Year-Old Bourbon, and E.H. Taylor Bottled in Bond. Guests will also have a “last chance” to taste two expressions from the 2010 Antique Collection: the William Larue Weller Uncut & Unfiltered Kentucky Straight Bourbon and the Sazerac Rye 18-Year-Old.

For more information and to make reservations, please visit the K&L event page. Seating is extremely limited, so needless to say, don’t slack if you’re interested in attending!

Buffalo Trace Distillery Tasting
Thursday, September 29, 2011
7-8:30pm
$45 at the door

Wood & Vine
6280 Hollywood Blvd.
Los Angeles, CA 90028
(323) 334-3360
www.woodandvine.com

September is National Bourbon Heritage Month, an annual celebration of “America’s Native Spirit” that first took place in 2007, when the Senate unanimously passed a bill sponsored by Senator Jim Bunning (R-Kentucky) on August 2nd of that year. While the Kentucky Bourbon Trail and the annual Kentucky Bourbon Festival are on many a spirited bucket list, Angelenos can vicariously join in the festivities by enjoying Kentucky’s finest in cocktails all over town. Our round-up begins in Marina del Rey, heads east into downtown, and ends in Pasadena. Of course, you have all month to celebrate National Bourbon Heritage Month, and nearly all of the cocktails will be available after September, so please imbibe responsibly.

Delia's Elixir | Photo: Basement Tavern

Located inside The Victorian in Santa Monica, the Basement Tavern reportedly sells the largest volume of Buffalo Trace Bourbon west of the Mississippi, and a big reason is Delia’s Elixir: Buffalo Trace Bourbon, agave nectar, raspberries and lemon ($10). Stop by for Bluegrass Wednesdays, when the intimate space is transformed into a good ol’ Kentucky home.

The brand new SmithHouse in Century City features food by Top Chef alum Angelo Sosa, 120 beers on tap, and a cocktail menu created by the powerhouse trio of Jason Bran, Damian Windsor and Simon Ford. Arm yourself with a Black N’ Bulleit (Bulleit Bourbon, Cassis, Blackberries, and Orange, $12) and then reload with a classic, a Bulleit-based Old Fashioned.

In nearby Beverly Hills, Sosa’s fellow Top Chef All-Star Alex Reznik is in the kitchen at La Seine, which offers the Milley Lane: Knob Creek Bourbon, lemon, honey, egg white, and Aleppo pepper ($12).

Be sure to catch the Tim Burton exhibition at LACMA before it ends its five-month run on October 31st, then head to Stark Bar for the Secret Cocktail, made with bourbon, applejack, egg white, freshly squeezed lemon juice, and grenadine ($12).

The Hollywood Roosevelt Hotel offers plenty of options for the bourbon lover. In the Library Bar, the ever-inventive Matt Biancaniello can create a bespoke bourbon cocktail with the freshest seasonal ingredients, or ask for his Kentucky Bubble Bath, made with Bulleit Bourbon, housemade lavender syrup and a Cynar float. Also located on the lobby level is Public Kitchen and Bar, with The Bistro Sidecar: Basil Hayden Bourbon, lemon, and Cointreau ($9). Upstairs, The Spare Room features signature creations like the Kentucky Glove Box (Buffalo Trace Bourbon, Yellow Chartreuse and lemon) and the State Fair, made with butter-infused bourbon, cherry wine and smoked salt caramel syrup.

Located in the historic Taft Building, Wood & Vine offers two bourbon-based cocktails from its “Dark Booze” section: the Black Manhattan (Maker’s Mark, Averna Amaro, Luxardo cherries) and The Sophisticate (Kentucky Vintage bourbon, sweet vermouth, Campari, flaming orange), both priced at $12.

Just east of Paramount Studios, the recently renovated Osteria La Buca has a short and sweet cocktail list that includes the Bronx: Bourbon, Amaro Nonino, and Bitters ($12).

Baby’s First Bourbon was on the opening menu at Harvard & Stone, and it remains the bestselling cocktail at the Thai Town venue: Bulleit Bourbon, St. Vincent Orgeat, lemon juice and Angostura Bitters.

In Los Feliz, Big Bar does a version of the classic Los Angeles Cocktail: Buffalo Trace Bourbon, sweet vermouth, lemon juice and egg. Shaken into a rich, creamy texture and topped with freshly grated nutmeg, it’s a great drink to transition into the crisp evenings that lie ahead.

Downtown’s JW Marriott at L.A. LIVE is another hotel with a quality craft cocktail program, as featured in The Mixing Room and its Sweet Reserve: Woodford Reserve Bourbon, Grapefruit, and Honey ($13).

Earlier this year, Seven Grand debuted its first-ever seasonal menu, divided between classics and original creations like the Duck Hunter ($13): Limited Edition Seven Grand Eagle Rare 10 Year Old Bourbon, Carpano Antica Formula and Amaro Lucano.

And last but not least, the current bestseller of the 1886 Summer Cocktail Menu, the Bourbon Peach Smash: bourbon, peach, mint and lemon.

Photo: Cafe del Rey

Gingered Bourbon Lemonade
Recipe courtesy of Cafe del Rey
Ingredients:

• 1.25 oz citrus-infused Woodford Reserve Bourbon
• 1.5 oz freshly made Sour Mix
• .5 oz Housemade Simple Syrup
• .75 oz Cointreau
• 2 oz lemon-lime soda
• 3 lemon wheels (quarter-inch slices)
• Fresh ginger, cut into 20 matchsticks
• Candied ginger, skewered

Instructions:

• Muddle fresh ginger with simple syrup.
• Add bourbon, Cointreau, and Sour Mix.
• Add two slices of lemon and shake four times.
• Pour into footed pilsner glass, top off with additional ice if needed and lemon-lime soda.
• Garnish with candied ginger skewer and lemon slice.

“Artisan” and “handcrafted” are words that get tossed around a lot these days, but at Jacob Bromwell they’ve been part of the company tradition for over 190 years. Jacob Bromwell was founded in 1819 with a mission to manufacture authentic campfire, kitchen, and fireplace products for “explorers, adventurers, homemakers, and traditionalists everywhere.” All Jacob Bromwell products continue to be made in the USA and are backed by a Lifetime Guarantee.

Some factoids about this uniquely American specialty housewares company:

• 34th oldest continuously owned and operated company in the United States.
• Oldest manufacturer of tin and stainless steel products in the United States.
• Oldest housewares company in North America.
• Oldest manufacturer of campfire poppers and roasters in the world.
• Designs, manufacturing process, and materials remain unchanged since 1819.
• All products are non-electric and Made in the USA.

With its roots in Ohio, the company is now managed by a team of USC graduates with offices in Phoenix and Los Angeles. According to President Sean Bandawat, “Everything is authentic about this company. Our products are still made with American hands. Even our logo represents the man’s own mark, made with his own hand.” Eric Stanton, Vice President of Sales, agrees: “We’re all about letting our customers re-experience the simple and genuine American past as an antidote to our over-perfected modern lifestyle. We hope to evoke within our customers a sense of family, pride, and connection to our past.”

Of course, back in the day there weren’t any bars for you to stop into while you were out on the trail, and you certainly didn’t carry a glass in your pack to enjoy your whiskey around the campfire. No, what you used was an all-purpose tin cup. At Jacob Bromwell, the Classic Tin Cup ($25) is assembled by hand “with a little help from the original equipment.” Standard issue during the Civil War, the tin cup is a simple, pure way to enjoy your favorite whiskey, whether you’re camping in the mountains or reading a favorite book by a roaring fire. (remember books?) There are plenty of non-imbibing uses for the tin cup as well, just let your imagination flow.

“Take a sip from this historically-correct Classic Tin Cup, just as our forefathers did over the creation of our great nation. We’ve been handcrafting these tin cups for nearly 200 years, without welding or soldering, just like in the early 1800s when the American West was young.”

Tin Cup Giveaway (Contest Closed)
And now, you’ll have an opportunity to get into that pioneering spirit yourself, because the folks at Jacob Bromwell are giving away two Classic Tin Cups to Thirsty in LA readers! To enter the tin cup giveaway, all you have to do is “Like” the Jacob Bromwell Facebook page, then leave a comment in this post about how you’d use a Classic Tin Cup. Comments are closed at 12pm PST on Tuesday, July 19, 2011. Winners will be chosen at random and will be notified by email.

Update Tuesday 7/19: The Classic Tin Cup giveaway has ended.

Jacob Bromwell Coupon
Interested in other Jacob Bromwell products, like the bestselling Frontier Frying Pan or the Original Popcorn Popper? Take advantage of this exclusive coupon, good for a 15% discount on any purchase from the Jacob Bromwell online store: THIRSTYIN1819

For more information on Jacob Bromwell, visit www.jacobbromwell.com.

Dagny Taggart

Earlier this month, Seven Grand debuted its 2011 Spring-Summer cocktail menu, its first all-new seasonal drink list since the acclaimed whiskey bar opened in 2007. While seasonal cocktails have been offered at Seven Grand since its launch, many of the bar’s signature drinks have remained on the menu, until now. According to General Manager Angus McShane, Seven Grand serves over five hundred Old Fashioned cocktails every week, along with other classics like the Sazerac, Manhattan, Whiskey Sour and Mint Julep. All of these cocktails are such favorites they don’t need to be listed on a menu. “Given the awareness of the style of drinks we offer, we researched drinks from the same era, focusing on classic cocktails which were simple in their ingredients, but embodied a unique characteristic using whiskey as the base,” said McShane.

With that in mind, the Seven Grand crew looked at cocktail history from the mid-1800s to the present to develop its new Original and Vintage cocktail menus. The collaborative effort was led by McShane, a native of Australia who was previously the GM at The Edison, and was part of the opening team at Copa d’Oro. Perhaps McShane’s strongest influence on the new drinks is a global sensibility, a notable change from Seven Grand’s previous focus on featuring American bourbons and ryes in its cocktails.

Following is Seven Grand’s seasonal list of Original and Vintage cocktails.

ORIGINAL COCKTAILS

• Duck Hunter ($13) – Limited Edition Seven Grand Eagle Rare 10 Year Old Bourbon, Carpano Antica Formula, Amaro Lucano.
• Keihi Cocktail ($12) – Yamazaki 12 Year Old Japanese Single Malt Whisky, lemon and grapefruit juices, simple syrup, grated cinnamon.
• Dagny Taggart ($14) – Glenlivet 12 Year Old Single Malt Scotch, Aperol, Torani Amer, rinsed with Ardbeg 10-Year.
• Irish Vandal ($11) – Jameson Irish Whiskey, lemon and grapefruit juices, simple syrup, muddled raspberries.

VINTAGE COCKTAILS

• The Scofflaw ($11) – Old Overholt Rye, Dolin Dry Vermouth, lemon juice, grenadine, Regan’s Orange Bitters.
• Whiskey Crusta ($12) – Famous Grouse Blended Scotch, lemon juice, Luxardo Maraschino Liqueur, Angostura Bitters.
• The Boulevardier ($13) – Old Weller Antique 107, Carpano Antica Formula, Campari.
• New York Cocktail ($11) – Wild Turkey 101 Rye, lime juice, grenadine, brown sugar, absinthe rinse.

Kentucky River Fish Kill Punch

In addition to the cocktails, Seven Grand has also added two punches, each able to serve up to ten guests. The Original Cocktails list features the Kentucky River Fish Kill Punch ($85): Wild Turkey 101 Kentucky Straight Rye, Aperol, grapefruit juice, prosecco, grated nutmeg. The Vintage menu offers the Canadian Punch ($90), a Jerry Thomas classic from 1862 made with Rittenhouse 100, Smith & Cross Jamaica Rum, demerara sugar, pineapple, lemon, and Fever Tree soda.

New York Cocktail

The 2011 Spring-Summer cocktails will be offered for around six months, before they make way for an all-new Fall collection.

Seven Grand
515 W. 7th St.
2nd Floor
Los Angeles, CA 90014
(213) 614-0737
www.sevengrand.la

Photos by Anne Fishbein, courtesy of 213 Nightlife.

The Highland Park 18 Year Old is one of five inductees to the Spirit Journal Hall of Fame.

Since 1991, F. Paul Pacult’s Spirit Journal has published thousands of reviews in a snail mail, subscription-only newsletter spanning 90 editions. Founding Editor F. Paul Pacult and Managing Editor Sue Woodley describe the quarterly Spirit Journal as “a pander-free zone, free from the demands, implied and overt, of advertising dollars.” The Spirit Journal reviews and ratings have been collected in two books, Kindred Spirits (1997) and Kindred Spirits 2 (2008). By his own estimation, Pacult has formally reviewed over 21,000 spirits since 1989.

In recognition of spirits brands that have consistently exhibited “extraordinary quality” over the course of numerous reviews, Pacult and Woodley have established the Spirit Journal Hall of Fame. After induction into the Hall, benchmark spirits will be “retired” from the newsletter’s annual “Top Spirits” list of five-star distillates.

Following are the five Hall of Fame inductees in the inaugural class of 2011:

• Highland Park 18 Year Old Single Malt Scotch Whisky (Scotland)
• Cointreau Liqueur (France)
• Midleton Very Rare Blended Irish Whiskey (Ireland)
• Nonino Grappa Cru Monovitigno Picolit (Italy)
• Frapin Extra Grande Champagne Cognac (France)

“Among the scores of superlative spirits that have received five stars in the Spirit Journal, these five have come to represent distillation and production at their finest,” said Pacult. “These spirits are bona fide icons.”

2010 George T. Stagg

2011 Top Spirit in the World
Each June, the Spirit Journal features the Top Spirits in the World, a list of Pacult and Woodley’s favorite five-star (highest recommendation) spirits for the year, as reviewed recently or currently in the Spirit Journal. For 2011, a new number one spirit has been chosen from 140 five-star distillates: George T. Stagg Kentucky Straight Bourbon Whiskey, from the 2010 Buffalo Trace Antique Collection.

Pacult, on the newly-crowned Top Spirit: “The selection of a cask strength (71.5% ABV) whiskey from the American heartland may come as a shock to many spirits diehards who lean towards traditional European-style distillates. I understand that viewpoint but the time has come to recognize a new standard-bearer for innovation and unswerving overall quality, year after year. The experimental work being conducted by Mark Brown and his remarkable team at Buffalo Trace is expanding the horizons, not just of American distilling, but of global distilling at large. It is time to salute the fruits of those homegrown labors.”

In its press materials, Buffalo Trace describes the 2010 George T. Stagg: “The perennial favorite and last year’s winner of the ‘Bourbon of the Year’ award by Jim Murray in his Whisky Bible, the 2010 George T. Stagg was found in Warehouses H, I, K and L. This uncut, unfiltered bourbon was distilled back in the winter of 1993 and weighs in at 143 proof—some strong stuff! This whiskey tastes of dark chocolate, vanilla and coffee.”

The June 2011 edition of the Spirit Journal will be available to U.S. subscribers by May 28th, to international subscribers by June 3rd, and to non-subscribers by June 10th.

For more information, visit www.spiritjournal.com.

Parker's Heritage 27 Year Old Small Batch Bourbon

On Saturday, May 28th, K&L Wine Merchants presents a special tasting event, featuring the whiskies of Heaven Hill Distilleries. Andie Brokaw will lead guests through a tasting of legendary Master Distiller Parker Beam’s acclaimed whiskies, including the “outrageously rare and expensive” Parker’s Heritage 27 Year Old Small Batch Bourbon and the Rittenhouse Very Rare 25 Year Old Straight Rye Whiskey.

Trybox Series - Rye New Make

Brokaw will also be pouring tastes of the Trybox Series of New Make Whiskies. The first two unaged whiskies in the series (named for Heaven Hill’s copper and glass tasting station) are the New Make and the Rye New Make. If barrel aged, these “white dogs” would become a Straight Bourbon and the Rittenhouse 100, respectively.

The Heaven Hill tasting will take place at Wood & Vine, located on Hollywood Blvd. in the historic Taft Building.

For more information and to make reservations, visit the K&L Wine event page.

Heaven Hill Distilleries Tasting
Saturday, May 28, 2011
5pm-6:30pm
$40 cash or credit at the door

Wood & Vine
6280 Hollywood Blvd.
Los Angeles, CA 90028
(323) 334-3360
www.woodandvine.com

The following review is a guest post by Tim Brice of MixPourSip. Be sure to check out his site for great cocktail recipes, spirits tasting notes and bar reviews.

There is that one most special bottle you have (or would like to have) hidden at the back of your cabinet that only comes out for that handful of friends who would cherish it and only during those singular moments that require being frozen in time by a unique celebration. For me, that bottle is Jefferson’s Presidential Select 17 Year Old, 1991 expression. In short, this is a remarkable whiskey that will appeal to aficionados of quality bourbon but also to those who possess a love and knowledge of vintage single malts, particularly of Speyside single malts. This Jefferson comes from the now-closed Stitzel-Weller distillery and is borne of wheat and was distilled in the last year of the distillery’s operation.

On the nose, this Jefferson offers butterscotch and candy apple with hints of allspice and fresh thyme. The inviting aroma of Tarte Tatin mixed with old leather are very present and evocative. Adding a bit of clean water accentuates the thyme notes with the butter nose giving way to a more floral character.

In the dram, this is an exceedingly smooth bourbon that drinks like liquid velvet. Again, the Speyside comparison is highlighted by the vanilla and butter notes present at the tip and sides of the tongue. It comes in at a deceptive 94 proof which lays hidden until the finish where its presence becomes felt. The Jefferson’s Presidential Select also offers bits of rosemary, cedar and butterscotch taffy.

The aftertaste pleasantly lingers for a great while and, again, is very soft, warm and round.  There is not a bit of harshness in this offering. The finish is so pleasant that it encourages patience to fully savor each sip before even considering the next. This is also a great bourbon to enjoy a more peppery cigar with the great deal of time to stop and enjoy both.

I cannot recommend this bourbon any more and think the $110 or so a bottle is completely appropriate. That said, there is very little of it out there. Master of Malt has some at the time of this writing as do certain outlets in the United States. [Ed. note: the original article was posted on Apr. 14, 2011.] They are also selling it by the dram (about 1.5 ounces) for about $11, if you want to give it a try. Get this now while you can. It has already been on the market for about 18 months so finding it will be a bit of a trick. If you do find it, please let me know.

Cheers!

Founded in 1987 and first released in 1999, Bulleit Bourbon is the go-to bourbon for fans who enjoy its signature spicy profile, derived from a distinctive mash bill (grain mixture) with a rye content of 28%, among the highest of any bourbon on the market. Tom Bulleit based his modern bourbon on the 150 year old recipe developed by his great-great-grandfather Augustus Bulleit, who mysteriously disappeared in 1860 while transporting his bourbon from Kentucky to New Orleans.

A Bulleit rye whiskey had been in development for seven years, a logical step considering the bourbon’s high rye content. Noting industry and consumer demand for rye whiskey, Tom Bulleit decided the time was right to launch his company’s second release. Bulleit Rye Whiskey made its national debut earlier this month, and it looks poised to garner the same devotion and acclaim as its predecessor.

The Booze Fairy recently dropped off a sample bottle of the Bulleit Rye (aka Bulleit “95” Rye), but in the days before its arrival, online posts and reviews had my mouth watering, such as this Facebook comment from Gary Regan: “Had a fabulous Manhattan made with Bulleit Rye Last night. A new contender has been born, methinks.” Chuck Taggart’s blog post had the same effect on my palate, describing the Bulleit Rye as “big and complex and spicy and absolutely delicious.”

A few days later, Varnish GM Chris Bostick posted this pic and caption:

“Whipped up a proper Sazerac tonight for Fat Tuesday using the new Bulleit Rye. Kudos to Bulleit for a job well done.” | Photo: Chris Bostick

Spurred on by Bostick’s post, I stopped by The Varnish and asked Eric Alperin to make me something with the Bulleit Rye. He mixed a Manhattan variation called the Manhattan Transfer: Bulleit Rye, dry vermouth, Ramazzotti Amaro, and bitters. Needless to say, it was an excellent introduction to the new Bulleit. And as luck would have it, the Booze Fairy had already paid a visit and my 100ml sample was waiting for me at home.

The Bulleit Rye Whiskey clocks in at 90 proof (45% ABV) and has a mash bill of 95% rye and 5% malted barley, a mix well above the legal requirement of 51% rye for rye whiskey. According to the press materials, the grains are sourced from Germany, Sweden and Canada, while the water comes from “an ancient glacier aquifier that maintains an ideal temperature of 56 degrees.” The Bulleit Rye is aged a minimum of four years in new white oak barrels that are charred to level 4 (the highest level). As reported by Chuck Cowdery, Bulleit Rye is produced by Lawrenceburg Distillers Indiana (LDI), a name that should ring a bell for fans of Templeton Rye and Redemption Rye.

On the nose, the golden-amber Bulleit Rye begins with cherry, oak and spice, and develops with caramel, honey and white pepper notes. The palate is smoothly balanced and complex, with more of the cherry and oak, as well as sweeter notes of maple syrup and dried fruit. The expected rye spiciness is present, but considering the Bulleit’s mix, not overpowering. The velvety, spicy finish lingers with a subtle warmth that belies its 90-proof heat.

Mmm...Manhattan...

The Bulleit is wonderful sipped neat, so how does it perform in my beloved Manhattan? Two ounces of the Bulleit, stirred with an ounce of Dolin Rouge and a couple of dashes of Angostura, makes for an outstanding Manhattan. I’m definitely looking forward to picking up a bottle (or two) and taking the Bulleit Rye for many more spins around the cocktail block.

Speaking of which, as this post goes live the Bulleit Rye is in stock at K&L Hollywood ($21.99), Mel & Rose and Wally’s ($27.99), as well as Hi-Time ($18.99) for our friends in the OC.

Bulleit “95” Rye Whiskey

• 90 proof (45% ABV)
• Suggested retail price: $27.99 (750ml)

Photo: Buffalo Trace Distillery

This just in: 1933 Group (Bobby Green, Dimitri Komarov and Dmitry Liberman) has acquired an exclusive barrel of bourbon from Buffalo Trace, hand-selected during a visit to the famed distillery in Frankfort, Kentucky.

The selection process begins when Warehouse Supervisor Ronnie Eddins pulls several barrels that make up the Buffalo Trace taste profile. According to the Buffalo Trace website, barrel selection takes place in the legendary Warehouse H, which houses all of the Blanton’s Bourbon. Samples are taken directly from the barrel for tasting; first at barrel-strength, then again after cutting the bourbon to 60 proof. After sampling, the pulled barrels are narrowed down to just one.

Precious bottles of the private barrel bourbon will be allocated to both locations of Bigfoot Lodge (Los Feliz and West) and The Thirsty Crow. The bars will feature the barrel-select Buffalo Trace in classic and signature cocktails: the Old Fashioned, Sasquatch, and the Bourberry.

Needless to say, supplies of the private barrel Buffalo Trace are extremely limited; get your sips soon before it’s all gone.

The Bigfoot Lodge
3172 Los Feliz Blvd.
Los Angeles, CA 90039
(323) 662-9227

Bigfoot Lodge West
10939 Venice Blvd.
Los Angeles, CA 90034
(310) 287-2200
www.bigfootlodge.com

The Thirsty Crow
2939 W. Sunset Blvd.
Los Angeles, CA
(323) 661-6007
www.thirstycrowbar.com