Old Ox Brewery - "Deathspresso" imperial porter

So as the weather is a bit cooler today, I'm getting a start on some dark chocolaty coffee beers! I had a teeny sample of this at Old Ox's Middleburg location back in May, and wanted to investigate further, so here it is. This 9.10% ABV imperial porter is made with lactose, espresso beans from Winchester, VA's Lone Oak Coffee, and vanilla beans...the "Deathspresso." 

As you may know, lactose is now somewhat common in beers, making appearances in everything from sours to IPAs. Personally, I think lactose is most suited to darker beers as the flavors you usually find - roasted, malty, nutty, chocolaty. Plus, "dessert" flavors like vanilla, chocolate, marshmallow, and others benefit well from the creaminess. That's how a lot of beers that imitate stuff (like milkshakes or ice creams) achieve the desired effect. 

Cracks open and generates a thick, condensed, khaki head.

Yum! I'm liking that this beer is mild, mellow, and also a tad sweet. It's billed as an "affogato-inspired" porter, and I kinda get that. The lactose dilutes the roasted elements of the coffee and makes it creamier, almost as if you added a scoop of gelato. So mission accomplished there. It's medium-bodied and the vanilla makes an appearance (as does the coffee) but doesn't overpower, which is always a concern for me. There's a bit of lip-smacking sweetness on the back end, though, and be prepared for a mouth-coating aftertaste. 

This was a nice way to kick off dark beer season, and nicely priced at $17.99 for a 4pk of 16oz tallboys. 

Azores Wine Company - 2019 Branco Vulcanico

As you may have seen on this blog, wine is a worldwide commodity, produced in most corners of the globe. Wine can be made from grapes grown in a variety of climates, and sometimes in unexpected places. Today's wine is a white blend made in one such place, over a thousand miles in the Atlantic Ocean - the Azores. 

The Azores are are a volcanic archipelago first "settled" by European monks in the 15th century. Seems like a good place for a monastery, right? Well, as we know, monastics have long been the keepers of secrets when it comes to beer, wine, and spirits production, so it makes sense they'd make some wine out there to pass the time. 

Today's wine is from Azores Wine Company is and called "Branco Vulcanico", a blend of Arinto and Verdelho, the latter a common grape in Portuguese blends (like Nortico, a rose). With  less than 1000 cases made, today's wine ia limited run indeed. 

It's a deep golden color in the glass, quite handsome if I say so myself.

Nose is heather, dried flowers, and hay. Interesting.

OK, wow, very neat. The first thing I noticed is the texture - smooth and soft, like honey. The wine is full-bodied for a white, with a low acidity and a deep, unignorably-mellow palate. It's a touch...oily, if that makes sense, and secondary flavors are green apple skins, dried herbs, salinity, and some beach sand. Finish is pleasant and honeyed, with a little drying out but nothing resembling crisp or sharp. There's a soft warmth 

I think this wine might be a bit too much, actually, to pair with dinner - its complexity and silky texture seems to be closer to a dessert wine (although it isn't, to be clear.) I enjoyed having it on its own, and being able to focus on all the different things going on - the herbs, the hay, the fruit and apple skins, the coastline notes, and the smooth, soft texture. If I had to, I could see myself enjoying this with some stuffed dates, manchego, and stone-ground crackers.

This was certainly fun to try, and I believe AWC also makes a red blend, which would be interesting to investigate. Distributed by Salveto Imports, this wine retails between $32 and $40. 

Weekly Cocktail: "El Señor Rayón"

 In celebration of a recent birthday, here's a cocktail I put together in a snap. It combines delicious tequila, aged to perfection, with a locally-made cordial, a ton of fresh fruit, some cool garnish, and Casamigos riming salt for that south-of-the-border kick. To make this, you'll need:

• 2.5oz Tequila 123 "Numero Tres" añejo tequila
• 0.75oz McClintock Distilling Co. "Spiced Pear Cordial"
• 3 lime slices
• 3 lemon slices
• Star fruit (juicing and garnish)
• Dash of lemon seltzer
• Casamigos spicy chile rimming salt

First, muddle the fruit in the bottom of a cocktail shaker. Add tequila, juiced star fruit, cordial, and ice, and shake vigorously. Pour into a Tom Collins glass, top with club soda, and garnish with fresh lemon and star fruit. 

It's delicious! The tequila is mellow and the cordial / fruit really stands out. I love the spicy kick from the rimming salt. And before anyone says anything, yes, I know it's "añejo", and he's not old! ¡Feliz cumpleaños Héctor!

Les Costieres du Pomerol - 2020 Picpoul de Pinet

Warmer temps and lighter fare call for lighter wines, and over the last year or so I've become enamored with the Picpoul (or Piquepoul) grape. Sometimes known as the "Muscadet of the South", Picpoul is typically grown in clay and limestone soil in the Languedoc-Roussillon winemaking region of southern France. It has its own AOC, and is one of the only recognized wine regions in France to solely produce white grapes. 

You'll see this wine as Picpoul de Pinet, and is a the perfect wine for summer, in my humble opinion. Fans of vinho verde, and to an extent Sauvignon Blanc, will enjoy this as a nice alternative. For today's review, I chose Les Costieres du Pomerol's 2020 Picpoul, distributed by Kysela Per et Fils. 

Pale yellow in the glass, this wine's nose is fresh with a touch of honey and minerals. The palate is soft, light, citrusy, with just a touch of sweetness and a solid acidity that really stands out. It's not as sweet as Muscadet, nor is it super grassy or honeyed as some Sauvignon Blancs. I think the acidity really stands out here - and don't get me wrong, this wine isn't harsh by any stretch. Acidity in wine doesn't mean it's unpalatable, in fact, you want wine to be somewhat acidic to contribute to good structure. You want a clean, citrusy wine like this to have good acidity. 

You'll find Picpouls from $8.99 - $11.99 (I got this for $8.99 at Irving Wines and Spirits), so definitely a great value and and a perfect "everyday" wine, especially in the hot summer months. Pairs perfectly with oysters, clams, and other seafood. Why not throw one in the fridge?

Weekly Cocktail: "Johnny Gaucho"

Sometimes I decide to build a cocktail based on a spirit I purchased on a whim. Recently, I saw this neat corn/rye blend from Detroit's Two James Distillery, picked it up and enjoyed it. It's billed as an "East Meets West" kind of thing, an ode to the savory nature of Japanese ramen broth. It's tasty, and although the corn and rye really push through on the palate, it does have a bit of an unusual element. So like any spirit I purchase, I also wondered how it would be in a cocktail, therefore I whipped one up that showcases some of the umami, herbal elements of the base spirit. 

I chose a take on a Rob Roy / Manhattan, as the base spirit is the dominant ingredient. For the second part, I had this sample of Astobiza red vermouth from Pais Vasco in Spain, which is quite herbal and would go well. Rounding out the drink are some orange bitters, and instead of a garnish, I used Luxardo.

So here's "Johnny Gaucho" , and to make it you'll need:

• 2oz Two James "Johnny Smoking Gun" whiskey
• 1oz Astobiza red vermouth
• 3 dashes Regan's Orange Bitters
• 2 dashes Luxardo cherry liqueur

Add all ingredients into a large mixing glass, add a handful of ice, and stir for 40 seconds. Strain through a Hawthorne strainer into coupes. 

I omitted the garnish (typically a cherry) but added a tiny dash of Luxardo, which was cool. Overall the cocktail was a touch bitter, with the vermouth really bringing strong notes of cola and root herbs. Definitely great for fans of darker, more aromatic cocktails. 

Weekly Cocktail: "Contessa d'Estate"

Here's my latest mixology creation - a take on an Aperol spritz, and great for sipping during the golden hour. I'm calling it "Contessa d'Estate," or "Countess of Summer", owing to the bright, light, and refreshing core spirit. 

To make each drink, you'll need:

• 1.5oz vodka (I use VDKA 6100, made from whey)
• 1 ounce Aperol 
• 3/4oz St. Germain elderflower liqueur 
• 2 ounces grapefruit juice 
• Tonic water, to taste (I use Fever Tree)
• 2 dashes Crude "Sycophant" bitters (orange & fig)

Put ice in a Boston shaker, then add all ingredients except tonic. Shake vigorously, then strain into flutes with a couple of fresh ice cubes inside. Top with tonic to your taste.

The grapefruit balances out the sweetness of the St. Germain and the Aperol, and the tonic floated on top gives it a bitter tang. This could be served with a grapefruit wedge, for garnish, and can also be pre-batched if you want to make it for a group. 

Cottrell Brewing Co. - "Stonington Glory" pilsner

 Well, here I am in Stonington, CT, on the Long Island Sound and only a hop, skip, and a jump from the Rhode Island border. I'm on a bit of a vacation this week, ahead of starting my new job on August 2nd. (So, yes, I'm actually stepping away from managing the wine and spirits store to focus on my main interest, public policy education.) But of course I am still blogging and will pick it back up in earnest, starting today!

I'm at Breakwater restaurant in Stonington, and saw this on the taplist. It's a 4.70% ABV Czech-style pilsner, made with Aromatic malt and Sterling hops, and named for the 1814 Battle of Stonington, in which the victorious Connecticut militia turned away a vastly-superior fleet of British ships during the War of 1812. Between August 9 and 12, 1814, British frigates and ships-of-the-line bombarded the town but failed to secure a victory. 

I grabbed a half-pour while waiting for our dockside table. It was pretty hot out, even with the sea breeze, so I wanted a lighter beverage. And I chose wisely, but...one thing that strikes me about this is that it's actually on the heavier end of pilsners. I was surprised at how thick and full-bodied it was. It's off-dry, with a heavy dash of honey which is quite welcome and gives substantial body to an otherwise-light style. I enjoy the traditional flavors as well, and am picking up the flaked-wheat and dry, salty texture. This would be a nice pairing with some seafood (not that I can eat most seafood due to an allergy) or lighter chicken dishes. Or perfect for a day on the pier!