DrinkUpNY at the 2012 Indy Spirits Expo

On Tuesday, May 15th, DrinkUpNY excitedly made the trek from our Brooklyn store to the 2012 Indy Spirits Expo, an annual event which highlights some of the great boutique spirits on the market. This year's expo took place at the Flatiron District's Crimson Nightclub - an elegant, multi-level venue located on the corner of Broadway and 21st Street. The space was surprisingly large compared to anything typically found in NYC, and was comfortably crowded with enthusiastic producers, eagerly pouring their spirits for thirsty patrons.

We met up with Dave Schmier, the organizer of the Indy Spirits Expo, to find out what inspired him to create such an event:

"As an Indy Spirits producer myself, I've experienced the hardship of taking your vision to a marketplace dominated by 800 pound gorillas on both the supplier and wholesaler sides of the business. The Indy Spirits Expo started as a way to get through the clutter and reach consumers and members of the trade directly. The event is purposely a low budget, grass roots affair designed to be affordable to even the smallest micro distillers, importers and brand owners.

I enjoy getting people together to taste great spirits and to see my fellow Indy Spirits producers share their ideas with the consumers, as well as each other. This year, it was great to see brands that are striving for recognition alongside brands like Tito's Vodka who have already achieved a great level of success."

We did our best to visit as many booths as possible, but unfortunately were not able to see everyone... which is not really a surprise when the guest list featured over fifty excellent producers:

80 Strong Bourbon, American Gin Company, Antica Sambuca, Avellino Spirits, Balls Vodka, Bimber Vodka, Breckenridge Distillery, Brinley Gold Rum, Breuckelen Distilling, Catoctin Creek Distilling Company, Caledonia Spirits, Catskill Distilling Company, Cockspur Rum, Cornstar Whiskey, Corsair Artisan Distillery, Craft Distillers, Darnley's View Gin, Death's Door Spirits, Depaz Rhum, Dragon Bleu Vodka, Dutch's Spirits, FEW Spirits, Fidencio Mezcal, Harvest Spirits, Iceberg Vodka, Jewel of Russia Vodka, Karlsson's Vodka, Koval Distillery, Luna Nueva Tequila, Macchu Pisco, Montanya Distillers, Orange V Vodka, Peach Street Distillers, Philadelphia Distilling, Prohibition Distillery, Pür Spirits, Q Tonic, Redemption Whiskey, Regatta Ginger Beer, Riverboat Rye, Scorpion Mezcal, Spicebox Whiskey, St. George Spirits, St. Lucia Distillers, Temptation Bourbon, Tito's Vodka, Tuthilltown Spirits, Vermont Spirits, Viaguara Vodka, Wahaka Mezcal, Warwick Valley, Wemyss Malts & ZU Vodka.

Our first stop was Colorado's Breckenridge Distillery, who cleverly set up their booth within feet of the check-in table. They were pouring their vodka and bourbon, but what really caught our eye was Breckenridge Bitters, a product not yet available for sale in New York. Created from a blend of carefully selected spices, herbs and roots, this bittersweet aperitif is delicious on its own, but will certainly make an impression when mixed.

We then wandered over to our friends at Prohibition Distillery, where they were pouring their Bootlegger 21 New York Vodka, followed by Breuckelen Distilling, where we sampled their gin, wheat whiskey and high rye whiskey. Next up was St. George Spirits, who were offering a taste of their absinthe, along with their gins and whiskies.

Drink in hand, we then visited the tables of Macchu Pisco and Pür Spirits, who were working together to serve an interesting cocktail combining Macchu Pisco, Pür Blood Orange Liqueur and soda. We then went on to visit a few producers that are new to New York, as well as a few whose products are not yet available - Catoctin Creek Distilling Company, FEW Spirits, Luna Nueva Tequila, Peach Street Distillers, Wahaka Mezcal and Caledonia Spirits.

By then our palates were begging for mercy, but we completely ignored them and went on to visit Karlsson's Vodka, Vermont Spirits, Tuthilltown Spirits, Warwick Valley Distillery, Koval Distillery, Harvest Spirits and Philadelphia Distilling, before winding down the evening with La Clandestine Absinthe. They were serving an excellent cocktail called The Clandestino:

Ingredients:
- 1.5 oz of La Clandestine Absinthe
- 3 Key limes
- 3-4 tablespoons of sugar
- crushed ice

Cut the limes into four parts each and remove the seeds. Use a muddler to crush the limes and sugar. Combine with absinthe and ice, shake, and pour.

On our way out, we again caught up with Dave Schmier who was pleased with the result: "The turnout was great, large enough to make a difference, but small enough so there was still a lot of good one-on-one conversation between the exhibitor and the guests."

Cheers from DrinkUpNY!

Leblon Cachaça & Cedilla Açai Liqueur

Cachaça, the national spirit of Brazil, is one of the fastest growing spirit trends in the US, and one of the most widely consumed spirits in the world. Since cachaça is created from sugarcane, it is often considered a rum, but the key difference between the two is the way the base ingredient is processed. Unlike rum, which is traditionally distilled from molasses, cachaça can only be distilled from fresh-pressed, unprocessed sugarcane juice, which lends a subtle sweetness and a distinctive vegetal note to the finished product. To further the distinction, Brazilian lawmakers signed a decree that established cachaça as the official and exclusive name for Brazilian cane alcohol, which they hope will eventually be recognized worldwide.

One of the most esteemed brands of cachaça is Leblon, winning five consecutive Gold Medals at the San Francisco World Spirits Awards (2005-2010) and being awarded the "Top Cachaça" Double Gold Medal in 2010. Leblon's exclusive microdistillery is located in the center of Minas Gerais, the premiere cane and cachaça region of Brazil. While many industrially-produced cachaças leave much to be desired, Leblon takes the time to create a truly exceptional spirit.
 
The sugar cane is harvested by hand from Maison Leblon's own cane fields and quickly pressed in less than three hours. The cane juice is then delicately fermented using proprietary yeasts and micro-distilled in artisanal copper alambique pot stills. The spirit is then rested in vintage XO Cognac casks for up to six months, and artfully blended by Master Distiller Gilles Merlet to maximize taste complexity and aroma. The result is a lively, distinctive cachaça with rich herbal aromas complemented by hints of coconut, pineapple, citrus fruit, baking spice and a hint of caramel. The palate is rounded and full-flavored, with complex notes of citrus, vanilla, pepper, butterscotch and spice layered over robust sugar cane character. Enjoy Leblon in a Caipirinha, the national cocktail of Brazil.
 
Leblon has also recently released Cedilla Açai, a delicious liqueur created by macerating organic Amazonian Açai berries for one month in Leblon Cachaça. The final step is to blend the resulting spirit with touches of native ginger root, Brazilian orange peel and a touch of natural cane sugar, creating a bold fruit-forward liqueur with complex berry, chocolate and spice notes.

Try the Açai Caipirinha, a delicious variation of the classic, using both Leblon Cachaça and Cedilla Açai Liqueur:

2 oz Leblon Cachaça
1 oz Cedilla Açai Liqueur
½ oz simple syrup
6 lime wedges

-In a mixing glass, muddle the limes and simple syrup.
-Add Cedilla and Leblon Cachaça.
-Fill with ice, shake well and pour contents into a rocks glass.
-Garnish with a lime wedge.

Cheers from DrinkUpNY!

Behind The Scenes: Industry City Distillery

A quirky blend of art, science and booze, Industry City Distillery is unlike any other. By deconstructing the traditional distillation process, they were able to build specialized, more efficient equipment that allows for complete control over the finished product, right down to the chemical components. The result is Industry City Distillery "No.2" Vodka, a clean, distinctive spirit created from beet sugar. We recently spoke with the folks over at ICD, so they could provide further insight to their unique product, and give us a behind-the-scenes look at their Brooklyn distillery:

DrinkUpNY: Industry City Distillery is the newest venture of research and design group, The City Foundry. Tell our readers what it's all about, and how this idea was formed.

Industry City Distillery: We're working to create a facility where we can integrate research, design, prototyping, manufacturing and marketing - of whatever any of us dream up. Rich, Dave and Zac all had separate workshops before this and by combining forces we have access to a wider array of resources than we ever could have individually. We also get access to the best resource of all - the skills, energy and ideas of the whole group. The distillery serves as a testbed for our collaboration as well as an eventual source of revenue for future Foundry projects.

DrinkUpNY: Why did you decide to build the distillery from scratch, rather than taking a more traditional route?

ICD: There are a number of reasons. The biggest is that traditional pot stills and commercially available column stills don't provide the level of precision we need for our product. It's a resolution problem. Traditional distillation allows for a rough separation of chemicals, four divisions (known as cuts) are typically made: foreshots, heads, hearts and tails. Of these four cuts, the hearts are what go into the bottle and for a vodka they are typically re-distilled several times to increase their purity. Our process relies on technology developed for the complete separation of chemicals in scientific laboratories. We distill only once and typically achieve somewhere between twenty and thirty distinct cuts. This process of complete separation and then selective re-incorporation allows us an unprecedented level of control over the flavor, texture and smell of our vodka.

We contacted a manufacturer of scientific stills during the planning stages of this project to see what a system like this might cost for our expected level of production; after we picked our jaws up off the floor, we set about building one. So, reason two: cost.

Finally, because we're such huge efficiency nerds (have you seen our real time power meter at thecityfoundry.com?) and electricity and water are expensive in New York, building things ourselves allows us to keep resource management a primary design consideration. We introduced a high-efficiency steam powered stripping still into our process to make more efficient use of our batch distillation system. We developed a fermentation system - the only element in our distillery that requires climate control - that could fit in a shipping crate and costs less than a dollar a day to keep cool. The CO2 collected from our fermenters is one day destined for a greenhouse on the roof. We'll never call ourselves green, because green is a color and we prefer orange, but we're pragmatists - anywhere we can do something more efficiently, we will.

DrinkUpNY: How is your production process different from that of other brands?

ICD: It's different at almost every step. Our fermentation process keeps as much yeast as possible out of our boiler, meaning cleaner flavors (and cleaner stills). We utilize a steam-powered stripping still to efficiently concentrate the alcohol, and then it heads into our finishing still. That finishing still is a glass and stainless steel fractionating reflux column still, and even though we only make one distilling run per batch, the fractionating process yields tremendous separation and a product that needs no filtration or redistilling. Almost every piece of equipment we use is made in-house, and that goes for our product too - we'll never use anyone else's base spirit. 

Honestly, the best way to explain everything is to come and see for yourself - we generally run tours Sundays at 4; call or e-mail for more information!

DrinkUpNY: Are there any other craft distillers who have inspired you along the way?

ICD: We make an effort to keep up with what's going on in the universe of craft distillation, but there are so many craft distillers coming out with neat stuff, it's dizzying. Lately we've been enjoying the spirits from Boyd & Blair and Dry Fly distilleries, and love how they're helping bring back the idea that vodka can have flavor in and of itself.

Also, a tip of the hat to Vermont Spirits for their use of a chemical-engineering inspired column still; we'd love to get up there and visit when we've got the time.

DrinkUpNY: What's your favorite way to enjoy ICD Vodka? Any cocktails you would recommend?

ICD: We drink it neat, at room temperature... it's not the traditional American way to enjoy vodka, but it's not a traditional vodka. We like to think of it as a Brooklyn sippin' vodka.

That said, it goes great in simple highballs like a vodka soda or Moscow Mule, or in something more refined, like a vesper, where you can flip the gin/vodka ratio. It doesn't need to be masked like many vodkas; it can hold its own in a cocktail like a subtle whiskey.

DrinkUpNY: What can we expect from Industry City Distillery in the future? Do you plan to create other spirits as well?

ICD: We're planning to launch our flagship vodka later this summer, after gathering and incorporating feedback from these smaller numbered batches. We're also planning to offer an overproof version of our vodka for those interested in creating their own tinctures or bitters, sold at the highest proof that the laws of physics (and the laws of New York State) will allow.

After that, we're hoping to see how we might apply our process to more robustly flavored spirits - we're not sure exactly what or when - but we'll keep you posted!

Get your bottle of Industry City Distillery "No.2" Vodka here!

Cheers from DrinkUpNY!

D'Aristi Xtabentún Liqueur - A Taste of Mayan Culture

Whether or not you believe in the Mayan Calendar doomsday prediction of 2012, one can't deny that their culture is certainly intriguing. The ancient Mayan civilization, centered in the tropical lowlands of what is now Guatemala, reached the peak of its power and influence around the sixth century A.D. They excelled at agriculture, hieroglyph writing, mathematics, pottery and more, and left behind an astonishing amount of impressive architecture and artwork, as well as scientific and mathematical discoveries. Although the Mayan Empire mysteriously collapsed, many of their present-day descendants continue to embrace the traditions, legends and beliefs of their ancestors.

Casa D'Aristi

Established in 1935 in Mexico's Yucatan Peninsula, Casa D'Aristi is dedicated to honoring the Mayan culture with their line of distinctive products, most notably, their delicious Xtabentún Liqueur.

Xtabentún is a regional drink whose origins can be traced to a ritual beverage produced by the ancient Mayans. This fermented drink, called balché, is a type of mead that was created by filling a trough or canoe with water and honey, then adding the bark and roots from the balché tree. This beverage was considered sacred, and because it had strong religious significance to the Mayan people, the Spaniards banned the drink in an attempt to convert them to Christianity. The ban was observed until a rebellious Mayan convinced the Spaniards that the balché actually had health benefits, and many of the Mayan people were dying as a result of the prohibition. They lifted the ban and the balché rituals resumed.
 
Over time the Spaniards developed their own version of the beverage by removing the tree bark and adding anise. This drink was named after the Xtabentún flowers that only grow in the Yucatan Peninsula. Casa D'Aristi has kept this tradition alive by releasing D'Aristi Xtabentún Liqueur, created with only honey, anise and cane sugar. Although often enjoyed straight, this refreshing liqueur is also delicious in coffee or mixed with tequila and lime juice.

Casa D'Aristi is also known for their other two products, Kalani Coconut Liqueur and Ron Caribe. Created from pure cane syrup and the pulp of ripe coconuts, Kalani is a sweet, full-bodied liqueur that is delicious on its own, paired with dessert, or mixed in your favorite tropical cocktail. Ron Caribe is a rum created from fresh sugar cane and matured for at least six months in oak barrels. Perfect for mixing, it will add distinctive flavor to a variety of rum-based cocktails.

Cheers from DrinkUpNY!

The Ramos Gin Fizz, or, the Perfect Cocktail for April

The Ramos Gin Fizz is an odd cocktail. For one, it's complicated: this drink goes well beyond the basic formula of base spirit + citrus + bitters. It's time consuming: preparation takes minutes, not seconds, and orange flower water is a pain to find. And it's decidedly not party friendly: you'd have to have an industrial equipment to make it in batches, and your arms will feel like you just lost a weightlifting competition if you try to make more than a few in one go. 

So, why is it still so darn popular? Why has such a seemingly antiquated drink persisted? Why do mixologists keep putting up with it? Well, in spite of all this complication, risk to your person, and the hermit-like lifestyle it seems to promote, this gorgeous drink just can't be matched. It's whipped texture from the egg and cream components is simply heavenly, like a delicious, lightly boozy meringue. The light carbonation keeps it surprisingly refreshing, while the lemon and lime juices add bright acidity. The orange flower water adds a delicate, lovely, and unmistakable note - the small amount the recipe calls for makes it beautifully reminiscent of Springtime. And, sure, while egg + alcohol might leave you thinking the eggnog of cold months past, the Ramos Gin Fizz's egg white component makes it just about the perfect drink for the adults to sip while the kids are off on a long Easter egg hunt - really, it's only fair if they're getting all that chocolate.

This drink was a Victorian-era invention, perhaps unsurprisingly originating in the cocktail mecca of New Orleans. Created by Henry Ramos, the recipe was a closely guarded secret for years, while his bar employed teams of men to man the shakers. But with the rise of Prohibition, the fizz-slingers lost their legitimate jobs, and rumor has it, Ramos was furious - so as a small act of rebellion, he got a lot more generous with that secret recipe in hopes of undermining the movement. In any case, this delicious drink survived those very dark days, and we can still enjoy them served by weary bartenders.

So while it might not be the most practical, or shareable, or efficient drink, in the modern day, it's a beautiful reminder to slow down, to stop and smell the orange flowers.

Ramos Gin Fizz

2 oz. Gin (We like Plymouth, but a good London Dry will do)
1 oz. Heavy Cream
1 Egg White
½ oz. Lemon Juice
½ oz. Lime Juice
2 tsp. Superfine Sugar
2 or 3 drops, Orange Flower Water

Add all of these ingredients with ice into a cocktail shaker. Now, get ready to rumble - this drink takes some serious dedication. Some insist it requires just two or three minutes of vigorous shaking, though some more hardcore folks - perhaps those looking for, well, a Shake Weight substitute - will keep those shakers going for much longer. Generally, you're looking for a particular, thickened texture, and if you've ever had a proper one made for you, you're likely to know it when you see it. Many describe the feeling within the shaker as "ropey". While that might seem a bit inscrutable for the uninitiated, you'll know it when you get there. Pour the whole deal into a Collins glass and top off with seltzer water.

Variations:
Chicago Fizz

1 oz. Dark Rum (We recommend Gosling's or Cruzan)
1 oz. Ruby Port
½ oz. Lemon Juice
½ oz. Superfine Sugar
1 Egg White

Shake all ingredients with ice until is reaches a proper fluffy consistency. Pour into a Collins glass and top off with seltzer water.

Elks Club Fizz

Same deal as a Chicago Fizz, but swap out rye whiskey for the rum. Delicious!

Cheers from DrinkUpNY!

A Q&A with Derek Grout of Harvest Spirits

Since we first met Harvest Spirits' Derek Grout, we've been impressed. Though he speaks calmly and deliberately, his passion for his products is apparent from word one. At the time, he was pounding the pavement to introduce CORE Vodka to New York City, and was still was experimenting with different balances of apple varieties for making this 100% Hudson Valley fruit-based spirit. This experimentation has paid off - the delicious, aromatic CORE has since (appropriately enough) won best in class for vodka at the 2009 New York Spirits Awards along with an array of other medals, and he hasn't stopped there. Since the release of this excellent spirit, his experimentation hasn't stopped - he's released aged apple spirits and mouthwatering pear brandy. Fiercely dedicated to working with other local growers, he's creating delicious products with a distinct sense of place. We contacted him recently to learn more.

DrinkUpNY: What got you started with distilling? How did you learn how to do it?

Derek Grout: My background is in graphic design and apple farming. I got started in distilling after taking a distilling seminar with Christian Carl GmbH [Germany's oldest distillery fabricator] in New Hampshire in 2005. It was there that I met the founders of Tuthilltown Distillers, Ralph and Brian, who were looking for apples to start making vodka. I formed Harvest Spirits in 2006 with a business partner, Thomas Crowell, who had a background in brewing. In 2007 we converted a cold storage room on my family's farm into New York's first "class D" Farm Distillery. We started selling our first product, Core Vodka, in 2008. The training in distilling largely came from Christian Carl.

DrinkUpNY: Are there any other distillers you look up to, or that you've learned a lot from?

Derek Grout: I am a great admirer of Chris Weld, at Berkshire Mountain Distillers. We have worked closely together since we've started and his guidance has lead to great improvements in our products over the years. His tireless dedication to the craft shows in the quality of his products. Also, Finger Lakes Distilling's Thomas McKenzie is an incredibly accomplished distiller. Everything he makes, especially his whiskey, is just great.

DrinkUpNY: Your company started out with a very strong sense of place through distilling local apples, and you work with other New York farmers to create other products like your Pear Brandy. Have you drawn any other inspiration from New York agriculture, or created anything else that is distinctly of New York?

Derek Grout: We just launched our Black Raspberry Core Vodka and later this year we're coming out with Peach Applejack. I think there are a lot of locally grown ingredients that could inspire new spirits, such as currants for cassis, cherries for kirsch, plums for slivovitz, hops for gin, honey and maple syrup for liqueurs, and of course local corn for bourbon.

Check back here for more Harvest Spirits releases - there are more incredible spirits on the New York horizon. But in the mean time, try some of these delicious cocktails developed by NYC mixologists:

CORE SWOON
Swoon Kitchen Bar, Hudson, NY
3 oz. Core Vodka, 1 oz. Campari, splash of lime. Shake with ice and strain in a chilled martini glass.

APPELONIA
Thom Pitts, Dumbo General Store, Brooklyn, NY
1 oz. Core Vodka, 1 oz. Bison Grass vodka, 2 oz. Martinelli's sparkling apple cider

WISE SAGE
James Frederic Rose, Temple Bar, New York, NY
Muddle 6 fresh sage leaves, 4 slices of fresh apple, 2 oz. lemon juice, and 3 tsp. of fine sugar. Add 4 oz. of Core Vodka. Shake with ice and strain in a chilled martini glass. Garnish with slice of apple.

Cheers from DrinkUpNY!

It's Still Cold Outside, Enjoy Something Warm

Spring officially starts on March 20th, but here in New York City, we're still experiencing some chilly weather. Though we've gone on sipping many of our go-to libations - ice and all - through this unseasonably warm winter, it's time to squeeze in a few more winter beverages before the season changes.

This boils down to one simple, delicious equation: base drink + heat + delicious wintriness = a drink you'll put up with hail, sleet, snow, and those puffy sleeping bag jackets just to get at. Yes, we've already covered the Hot Toddy, but this is just the tip of the (warm, melting) iceberg. Take this as a mixology homework list to complete before Spring has sprung. 

Hot Buttered Rum
This is one of the most gloriously unhealthy cocktails in the common mixology cannon we come back to again and again (no, we're not counting a glass of bacon grease with a shot of whiskey as a cocktail). "Buttered" isn’t figurative here - one of the primary ingredients is full-blown dairy fat that's melted, spiced, and served up piping hot. Enjoy alongside a slab of pork belly to show your arteries who's boss.

Recipe:
1 tsp. butter (we recommend salted, though some would argue otherwise. Go with your palate.)
2 tsp. brown sugar (you could probably substitute maple syrup here)
5 oz. boiling water
2 oz. rum (gold or dark being preferable)
Grated nutmeg

Put the butter and sugar into your mug. Add the hot water and stir. You're almost done! Add the rum, and put a little sprinkle of nutmeg on top. Sip happy.

Non-Holiday-Beholden Mulled Wine
Mulled wine, or Glühwein, might seem most suited to the weeks leading up to the holidays. But with pine needle injuries and seasonal family feuding now a distant memory, mulled wine is still absolutely delicious and totally seasonally appropriate. And while you're at it, get a little more mileage out of that decked-out reindeer sweatshirt - those beads, sequins and blinking LED lights will blind onlookers just as much now as back in December.

Glühwein roughly translates to Glow wine, which in our estimation, is roughly what you'll feel like after a cup of it.


Recipe:
3/4 cup water
3/4 cup white sugar
1 cinnamon stick
1 orange
10 whole cloves
1 bottle of red wine (750ml)

1. In a saucepan, combine the water, sugar and cinnamon stick. Bring to a boil, reduce heat and simmer.
2. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
3. Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)

Irish Coffee
This is a pretty straightforward one, but there are few things as surprisingly delicious as a nice cup of hot coffee with a splash of warming whiskey. Recommended: A medium-roast coffee like a nice Guatemalan Huehuetenango, ideally prepared in a French press. But, heck, in a pinch, grab a large from your local convenience store and go to town. 

Recipe:
1 cup of coffee
1.5 oz. Irish whiskey

In our estimation, optional:
Cream
1 tbsp. Brown sugar

A popular variation, of course, is Mexican coffee with tequila. Some less obvious, less recommended variations: Scandanavian coffee (with aquavit), Greek coffee (with ouzo), Belle Epoque Bohemian Coffee (with absinthe). Experiment at your own risk.

Safety tip: For all of the above recipes, make sure to pre-heat those mugs or glasses you’ll be serving in by running hot water over them first. Pouring a hot drink into a cold glass can result in a very unpleasant situation.

Happy mixing from DrinkUpNY!