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Although chocolate ice cream and coffee ice cream are tied for first place, one of my favorite ice cream flavors of late is chocolate mint. So, I was thrilled to receive a sample of Mint Chocolate Chip Sippin’ Cream from Sugarlands Distillery.  Photo courtesy of Sugarlands Sugarlands Distilling Company, founded in 2014, is a craft distillery located in Gatlinburg, Tennessee. They produce craft moonshines and sippin’ creams that are available in a multitude of flavors. In addition, they produce straight rye whiskey. Their newest flavor of sippin’ cream, Mint Chocolate Chip, was introduced in August 2024. Master distiller Greg Eidam said, “Mint chocolate chip is one of the most popular ice cream flavors in the country and a flavor our fans have continuously asked for. Our distillery team worked tirelessly to create a drink with just the right combination of mint and chocolate to match the iconic ice cream flavors. We’re really excited for our fans to try this bold, fun Sippin’ Cream.” And I can attest that they have brilliantly captured the essence of the mint chocolate chip with an understated alcohol zing. It is creamy, smooth, and quite refreshing! 20% Alc/Vol 40 Proof SRP: $24.99/750 ml bottle The versatility of this cream liqueur is truly remarkable. Pour it into a pretty glass and drink it neat.  Photo credit: Penny Weiss Be daring, pour a little into your coffee, and top it off with whipped cream and semi-sweet chocolate morsels.  Photo credit: Penny Weiss Get creative and add this sippin’ cream to a cocktail. Here is a delicious cocktail recipe. MINT CHOCOLATE MARTINI INGREDIENTS 2 oz. Mint Chocolate Chip Sippin’ Cream 1.5 oz. Vodka 1 oz. Half & Half Mint sprig Ice INSTRUCTIONS Add ice to a shaker and combine Mint Chocolate Chip Sippin’ Cream, Vodka, and half & half. Shake well and strain into a martini glass. Garnish with a sprig of mint.  Photo credit: Penny Weiss One of my favorite ways to enjoy Mint Chocolate Chip Sippin’ Cream is to pour it into a dish and float vanilla bean gelato over it. Pure bliss!  Photo credit: Penny Weiss This cream liqueur is best consumed within six months of opening and should be refrigerated.
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Over the last few years, I have compiled an extensive list of dessert wines, after dinner sips and “cozy up to the fire” drinks.  With 2020 taking its final bow, I thought it might be fun to recap a few pours I’ve reviewed in addition to introducing the latest entry on my list, Boulard Calvados VSOP.  Photo credit: Penny Weiss Simply put, Calvados is a brandy made from distilled fermented apple (or sometimes pear) cider. It is then aged in oak casks for a determined period. Production methods vary and strict rules may apply depending on the appellation and classification. Calvados is exclusively made in Normandy, France where some of Europe’s best apple and pear orchards abound. There are three main production zones, each with its own unique characteristics: Calvados Domfrontais, Calvados and Calvados Pays d’Auge.  Pierre-August Boulard founded Maison Boulard in the late1820s and it is still owned by a fifth-generation descendant, Vincent Boulard. They have 150 acres of orchards and 35,000 apple trees in the Pays d’Auge, which is designated as the source for the finest apples in Normandy. Over 120 apple varieties from the 800 varieties grown in the Boulard orchards are selected for the production of Calvados Boulard. AOC Calvados Pays d’Auge maintains the highest quality source for fruit and production methods. Double-distillation is allowed in each region, but only Pays d’Auge is required to double-distill in a Charentais pot still (constructed from copper), the same type of still used for Cognac. Cider must be fermented a minimum of six weeks, and once distilled, aged a minimum of two years in oak casks. Boulard Calvados Pays d’Auge VSOP The cider for Boulard Calvados is double distilled in copper pot stills and then aged in seasoned oak casks for at least four years. Their VSOP is the culmination of blending different Calvados Pays d’Auge from four to ten years old. Once blended, this VSOP stays in casks for enough time to obtain a characteristic smoothness.  Photo credit: Penny Weiss The color is golden amber with heady aromas of tart apples, vanilla, spiced oak and slight astringency. Notes of cider, baked apples, vanilla, a touch of baking spice, nuts, and a hint of ginger lingers on the finish. This brandy is smooth and has a rich quality to it. Drink neat, over ice, or mix in a cocktail. Alcohol: 40%, 80 proof SRP: 200ml $14.99/750ml $45.99 Capezzana Vin Santo Riserva DOC 2011  Photo credit: Penny Weiss This is a blend of 90% Trebbiano and 10% San Colombano. The grapes are dried through natural methods on cane matting from harvest through to the following February and then vinified in traditional small chestnut, maple and cherry casks. The wine is aged for five years and in bottle for a minimum of 3 months. Heady aromas of perfume, almonds and candied fruit spill onto the palate with added notes of fig, spice and orange zest. This is a sweet and decadent wine that pairs well with desserts and aged cheeses. Alcohol: 14.5% SRP: $55 Donnafugata Ben Ryé 2015 Passito de Pantelleria DOC  Photo credit: Penny Weiss This is a naturally sweet wine made with 100% Zibibbo grapes sourced from vineyards on Pantelleria Island off the coast of Sicily. The color is intense amber with seductive aromas of apricots, figs, raisins, floral and honey. All the aromas segue onto the palate offering a beautifully balanced wine with mineral notes and a hint of herbs. The combination of gentle sweetness and savory is perfection! This wine drinks beautifully as an aperitif or pair with cheese and dessert! Alcohol: 14.5% SRP: $40 for a 375ml bottle Camus Borderies X0  Photo credit: Penny Weiss This is a single-estate Extra Old Cognac, aged in oak a minimum of 6.5 years. It is handcrafted from grape to bottle and produced in limited quantities. The grapes are harvested from the most prized vines in the Domaines Camus estate. This Cognac was first introduced in 2000. It is intensely aromatic with notes of violets, sherry and almonds that segue onto the palate. Hints of caramel, dried fruit and vanilla linger on the finish. The XO is rich, silky and truly decadent! When paired with dark chocolate, it is a sexy dance in the mouth! Cellar Master: Patrick Léger Alcohol: 40% SRP: $170 González Byass Nectar Dulce Pedro Ximénez DO Jerez Xérés  Photo credit: Penny Weiss Pedro Ximénez (PX) is an intensely sweet wine and is the sweetest of the sherry styles. The grapes are dried in the sun allowing the juices to concentrate before pressing. This is a rich wine that oozes raisins, nuts and fig. This sherry is 100% Pedro Ximénez. The wine is fortified to 15% alcohol and then enters the Nectar solera. It is followed by an average of eight years of aging in American oak casks. This dark brown colored sherry emanates intoxicating aromas of raisins, prune, fig and honey. The palate is rich and unctuous, with raisins, baking spice, and toasted notes of caramel, toffee and espresso. A long finish is accompanied by a hint of nuts. Enjoy it chilled as a dessert wine on its own or poured over ice cream or berries. Heavenly! Alcohol: 15% SRP: $25 Warre’s Otima 10  Photo credit: Penny Weiss This is a ten-year-old tawny Port. It is a blend of traditional Portuguese grape varieties from the Douro Valley. The wine is matured for ten years in seasoned oak casks. It is between a ruby and amber color with delicate aromas of caramel, dried fruit and wood. The palate offers a nice balance of fruit and almonds with toffee, honey, toast and spice notes. This Port is smooth, beautifully balanced and full-bodied. Alcohol: 20% SRP: $26 Bottega SpA Gianduia Chocolate Cream Liqueur  Photo credit: Penny Weiss Gianduia chocolate was created in Piedmont, Italy, in 1806 and is noted for its unique bouquet of cocoa and nuts. This liqueur is made with Bottega’s premium Alexander grappa from the Veneto region and Gianduia Chocolate. Grappa is mixed with milk cream (sourced from Alpine cows that only eat grass) that is homogenized and filtered to remove the fats. It is then mixed with sugar, chocolate and hazelnut paste. Delicious aromas of cocoa and nuts segue onto the palate for a creamy and most inviting experience. Rich hazelnut flavors and cocoa contribute to this decadent liqueur that is best served cold. Drink it neat or poured over ice. It is also divine served over ice cream, with fruit, in a cocktail, or in your coffee. Alcohol: 17% SRP: $24.99 Disaronno Velvet Cream Liqueur  Photo credit: Penny Weiss Disaronno is a liqueur made in Italy. It has a very distinct aroma and delicious flavors of almonds called Armelline (the seeds of apricot stone), sweet fruit, Madagascar vanilla and pure caramelized sugar. Disaronno Velvet has all the familiar flavors of the classic version, but it is also creamy and smooth with a touch of chocolate and vanilla.
Alcohol: 17% SRP: $29.99 One doesn’t need a holiday or special occasion to enjoy these delicious treats, nor does one have to wait to share them. With countless people “sheltering in place” again, alone time seems to be a given for many. So, indulge in a glass of Chateau D’Yquem (my all-time favorite) or a snifter of brandy. Add a touch of sweetness to the end of your day or in-between! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com The “new norm” for socializing and engaging with friends and family for the past seven months has mainly been conducted online. This is also true for meeting with winemakers, participating in virtual wine tastings and experiencing life abroad while sitting in my living room. Recently, I took part in a virtual wine tasting and food pairing hosted by Italian winemaker Sandro Bottega, co-owner of Bottega SpA headquartered in Bibano, Treviso in the Veneto region of northern Italy. The company produces Prosecco DOC and grappa here. In addition, they have another winery in Conegliano for the production of Prosecco DOCG. Bottega also manages wineries in Valpolicella and Montalcino.  Bottega Winery Headquarters Photo courtesy of Bottega. Sandro is third-generation of this family-owned company founded almost 40 years ago by his father, Aldo Bottega, a Master Distiller. What began with the family’s forefathers in the 17th century through the 1920s working and cultivating the vines as tenant farmers, landowners and wine traders, eventually evolved over time with Aldo Bottega following his passion for making grappa. In 1977, Aldo established his own distillery, Distilleria Bottega. After Aldo’s passing in 1983, his son Sandro became the company director and together with his siblings Barbara and Stefano, the company has grown to include the production of sparkling and still wines and liqueurs. In 1992, Bottega released its first sparkling wine. The company manages several different brands, among which are Bottega sparkling wines, Alexander Grappa and Accademia.  Sandro Bottega Photo courtesy of Bottega. Bottega’s motto is “Fatto A Mano”, which means ‘handmade’. Their mission is to work and achieve the highest levels of quality, design and sustainability. Our wine tasting for the afternoon included sparkling wines, a chocolate liqueur and gin. The food was provided by igourmet.com  Photo credit: Penny Weiss  Photo credit: Penny Weiss All of the bottles are beautifully designed and made of hand-blown Venetian glass in Bottega’s glass factory. I asked Sandro what his motivation was for using Venetian glass for his products. Sandro said, “It is important to make a completely original product from the wine or grappa to the packaging in an expression of our territory and of our culture. Another important reason I use this glass is that I like it! In my company, everything I do is not only because it is a business, but it has to be first and foremost because I like it.” Academia Prosecco Rainbow Collection is a brand that celebrates the art of Venetian glassmaking and the city’s festive carnival atmosphere. Each bottle of this collection contains Prosecco DOC. There are eight colors to choose from (black and white bottles not shown in photo) and can be combined to “create a rainbow of emotions”. Mix and match to celebrate specific holidays or events. They make great gifts for the upcoming holidays!  Photo courtesy of Bottega. Prosecco Spumante DOC Brut 100% Glera grapes are hand-harvested from manually maintained and sustainable vineyards in Treviso Plains. The wine is produced using the Martinotti (Charmat, tank) method. The color of this sparkling wine is pale lemon with lovely aromas of floral, apples and citrus. It is fresh and lively with flavors of apple, pear, pink grapefruit and a touch of floral. It has a creamy mouthfeel, fine bubbles and apples lingering on the finish. This wine was paired with a variety of cheeses, cold cuts, olives and pesto crackers. Alcohol: 11% SRP: $17.99 Il Vino dell’Amore Petalo Moscato Spumante Dolce 100% Moscato grapes are hand-harvested from vineyards in the Euganean Hills of Veneto. These hills contain volcanic soil, rich in potassium and alkaline soil that contributes good acidity, minerality and higher sugar content. The wine is produced using the Martinotti (Charmat, tank) method.  Photo credit: Penny Weiss The color is golden with a consistent and fine perlage. Classic aromas of apple, peach and rose mingle with fruity notes. On the palate, this refreshing sparkling wine offers honeysuckle, apricot, white stone fruit and a touch of minerality, balanced nicely with good acidity and sugar. It was paired with aged cheese, Gouda, pumpkin butter and water crackers. Simply divine! Alcohol: 6.5% SRP: $15.99 Gianduia Chocolate Cream Liqueur Gianduia chocolate was created in Piedmont in 1806 and has a unique bouquet of cocoa and nuts. Gianduia Bottega is a unique liqueur made with Bottega’s premium Alexander grappa from the Veneto region and Gianduia Chocolate. Grappa is mixed with milk cream (sourced from Alpine cows that only eat grass) that is homogenized and filtered to remove the fats. It is then mixed with sugar, chocolate and hazelnut paste.  Photo credit: Penny Weiss Heavenly aromas of cocoa and nuts segue onto the palate for a creamy and most inviting experience. Rich hazelnut flavors and cocoa contribute to this decadent liqueur and is best served cold. Sandro likes to drink this neat. However, it can be poured over ice, served over ice cream, with fruit, in a cocktail, or in your coffee. This liqueur was paired with a pumpkin spice truffle bar, dark chocolate bar and Biscotti. Alcohol: 17% SRP: $24.99 Bacur Gin This dry gin is certainly eye-catching with its unique metallic copper bottle.  Photo credit: Penny Weiss Italy is one of the largest producers of juniper, especially around Tuscany. And considering it is the main ingredient in gin, it was a simple leap for Bottega to produce gin. The other ingredients are pure grain, water from the Italian Alps, sage leaves from the Veneto countryside and Sicilian lemons.
This gin has aromas of sage, juniper and citrus notes that segue onto the palate mingling with a hint of perfume and lemon zest. It is smooth and delicate. I consider this a sipping gin, but I’m sure that it will spice things up when added to cocktails. Alcohol: 40% SRP: $39.00 If you would like to learn more about the grapes, regions, territories and production methods mentioned in this story, please click on the topic of interest to the right of this page. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com With the onset of summer, spending time outdoors is a must for me. In addition to swimming and hiking, I like to make the most of the warm weather preferring to dine outside when possible. The sunsets and cool evenings with wine or cocktail in hand are blissful. Having lived in Miami Beach for many years I literally sweated out the summer months. Being young and unsophisticated when it came to drinking wine and spirits, we would get quite creative with hot weather alcoholic drinks. One of my favorite concoctions back then was making homemade chocolate chip ice cream and then putting it in a blender with vodka, and pouring it into a well-chilled glass. Had I been more cognizant of sparkling wines and their versatility as an ingredient in cocktails, my drinks would have undoubtedly been much lighter, less fattening and lower in alcohol. I was young though and hadn’t begun to really explore the world of wine and spirits. Fortunately, since my Miami Beach days, I’ve moved on from ice cream and vodka to more interesting and tastier options to quench my summer thirst. A very popular and light alcoholic beverage is the Spritz, traditionally made with sparkling wine, an aperitif such as Aperol or Campari and a splash of soda water. The Spritz is refreshing and a great “warm weather” drink.  Enjoying a Spritz in Venice, Italy! Photo credit: Penny Weiss Another creative and delicious Spritz is one made with TrentoDOC and Disaronno. I received these bottles as samples, along with a cocktail recipe. It was easy to make and quite delicious, proving that one doesn’t have to stick to tradition. Think outside the box and have some fun!  Photo credit: Penny Weiss The Really Italian Spritz 2 oz Disaronno 1 oz Fresh Lemon Juice Top with TrentoDOC Pour ingredients in a chilled flute and gently stir  Photo credit: Penny Weiss Cantina d’Isera 1907 Brut Trentodoc is 100% Chardonnay with delicate aromas of soft stone fruit and bread dough. Fine bubbles, bright acidity and stone fruit continue onto the palate. Serve as an aperitif or make your favorite spritz with it. Disaronno is a liqueur made in Italy with a very distinct aroma and taste of almonds called Armelline (the seeds of apricot stone), sweet fruit, Madagascar vanilla and pure caramelized sugar. Disaronno takes the lead in any mixed drink. It is refreshing to serve over ice as well. In stories past, I’ve shared unusual and very tasty cocktail recipes that are great to serve year round but are especially nice in warm weather. Just in case you missed the stories, here are a few fun cocktail recipes to make. Dirty French Cognac cocktail (Courtesy of Camus Cognac)  Photo credit: Penny Weiss Alambre Burbalas (Courtesy of Aldea Restaurant and José Maria da Fonseca) 1.5oz Alambre Moscatel 1 round of orange 2 dashes Angostura bitters .5 bar spoon honey 2oz dry sparkling wine Combine Alambre, honey, orange and bitters in mixing vessel, muddle lightly to express the orange into the combination Add ice and stir to chill and combine flavors Strain into wine glass Add dry sparkling wine Garnish with Orange rind  Photo credit: Penny Weiss Tequila Sunrise  Supposedly, this cocktail was created by Gene Sulit in the 1930s or 1940s and was first served at the Arizona Biltmore Hotel. The original recipe contained tequila, crème de cassis, lime juice and soda water. In the 1970s Bobby Lazoff and Billy Rice of Sausalito, CA created a more modern version with tequila, orange juice and grenadine. It seems that Mick Jagger tried a Tequila Sunrise in 1972 during his American tour and liked it so much that he started ordering them all over America. Here is the recipe: 2.5 oz tequila 5 oz orange juice 1 tsp of grenadine Ice cubes Vodka Sunset This is my version of Tequila Sunrise because I enjoy drinking cocktails at sunset!  Photo credit: Penny Weiss The recipe is simple; mix vodka with fresh orange juice and pure pomegranate juice.
Serve over ice. The next time you’re craving a refreshing, and light cocktail, grab a bottle of sparkling wine and add a liqueur to it. Be adventurous, creative and enjoy! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Every now and then I rummage through my “spirits” cabinet for ideas when experimenting with a food recipe or cocktail. Yesterday, I discovered a beautiful Delft style bottle of Vandermint Liqueur that had been shoved all the way to the back of the cabinet.  It is a beautiful bottle made of milk glass with classic Delft images of sailboats and windmills. The lid is in the shape of a tulip.  Side of bottle  Front of bottle  Tulip shaped lid The seal is still intact and has probably been sitting on the shelf for at least two decades. Vandermint Liqueur was imported from Holland and made by Andros Distillery in Tilburg. However, try as I might, I found nothing on the Internet about the distillery or places that one could purchase the liqueur. In fact, I called two well-known wine and spirit stores in NYC. No one had ever heard of Vandermint! There were numerous sites on the Internet that were selling the bottle as a collector’s item.
Vandermint Liqueur was very popular in the 1970s and 1980s. Unfortunately, we’ll never know all of the ingredients that went into making the liqueur except for two; rich Dutch cocoa and fresh mint. I remember drizzling Vandermint over vanilla ice cream, adding it to coffee and dessert cocktails. It is 52 proof. So the question of the day is, do I open the bottle and enjoy its contents or do I sell it to a collector? Hmmm…. Have a great weekend! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com . A few days ago I was invited to attend a Holiday Booze Bazaar featuring a collection of classic and vintage artisanal spirits presented by Domaine Select Wine & Spirits. As bartenders poured exotic cocktails, I walked around the room tasting some noteworthy “booze”.  One of the eye openers for me was Mizu Shochu, handcrafted and single distilled by the Munemasa Shuzo Co. of Arita, Japan. I tasted both the traditional Japanese shochu made from two-rowed barley and black koji rice and the shochu made from rice and lemongrass. They are both single distilled and 70 proof.  Although one might think they are tasting a form of sake when drinking shochu, there are significant differences between the two. Shochu is distilled whereas sake is fermented. Sake is made exclusively from rice and shochu can be made with barley, sweet potato, rice and many other ingredients. It is also interesting to note that shochu is the national spirit of Japan and outsells sake! The traditional Mizu Shochu is made with 67% barley and 33% black koji rice. Aromas of sweet cut grass, floral and melon segue onto the palate with a smooth texture of grains, vanilla and a hint of pepper. Lemongrass Shochu is made with 95% rice and white koji and 5% fresh organic lemongrass. The nose offers hints of lemon and floral. The taste is silky with citrus, herbs and a hint of vanilla. SRP $35-$40 Shochu is a great alternative to vodka and just as versatile. Drink it with one ice cube as recommended or be creative and mix it in a cocktail. I’m definitely adding Mizu Shochu to my bar inventory! Another great discovery was Don Papa Rum. Oh my!  This is a premium-aged rum from Negros, Philippines. The best quality sugarcane is used, called noble cane. The juices are extracted in the old Negros sugar mills and then concentrated into molasses. The molasses is distilled and then the distillate is aged for a minimum of seven years. After that, the master blender creates his magic. This rum is very smooth and rich, with a soft amber color. Heady aromas of oranges, apricots and vanilla give way to coconut, marmalade, vanilla and caramel on the palate. This rum should be enjoyed “neat” and not wasted in a mixed drink. 80 proof Alcohol: 40% SRP: $38 I have included a close-up photo of the label. It is quite whimsical. Can you find all the hidden animals?  It was a fun and educational event for me. I always love tasting new wines and spirits! Here is a slideshow of a few more noteworthy discoveries. Until next time!
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com  It’s Saint Patrick’s Day and what better way to celebrate than with a shot of Irish Whisky!  Irish whiskey is made in Ireland. The word “whiskey” is Gaelic/Irish and means “water of life”. It is one of the earliest distilled spirits in Europe and probably the world, dating all the way back to the 12th century. Irish whiskey is noted for being smooth and sweet. Most Irish whiskey is distilled three times and rarely dried over burning peat, unlike most Scotch which is distilled twice and the malt is usually peated. Due to its smoothness, Irish whiskey is perfect for shots. It also lends great flavor to mixed cocktails and dessert drinks such as Irish coffee.  If you’d like to read some interesting facts about St. Patrick’s Day, please check out my post from last year at: Day 439 - The WineKnitter http://thewineknitter.com/1/post/2016/03/day-439.html  May the luck of the Irish be with you!
Cheers! Penina  While cleaning kitchen cabinets the other day, I uncovered a bottle of Teton Glacier Potato Vodka that had been shoved all the way to the back of the cabinet and out of sight. I couldn’t determine how old it was, but the bottle was a beautiful decanter style with an impressive glass stopper that gave it a vintage look.  Teton Glacier Potato Vodka is made in Rigby, Idaho, the heart of potato country. All ingredients are sourced from Idaho; the wellspring of high-mountain glacial water is blended with spirits distilled from volcanic soil-grown potatoes. As the label indicates, the vodka is “Crystal and Charcoal Filtered”. The bottle was sealed tight, but had been opened at some point in time. Not knowing the age of the bottle made it all the more difficult to determine if evaporation had taken place or if it was just that the vodka had been consumed. Eighty proof spirits contain a high alcohol content that helps to prevent the spirit from “turning” over time. Vodka is one of the more stable spirits that can be stored for a long time. However, once opened it will begin to very slowly evaporate and possibly start to lose flavor. Since this bottle was stored in a cool and dark place, light exposure was not a contributor to altering the flavor of the vodka.  We had difficulty removing the cork from the bottle because it was jammed in tight. It took patience and a strong hand, but we were rewarded for our efforts. In keeping with the vintage theme, I poured the vodka into antique cut crystal glasses. We drank it straight and at room temperature. It had a clean scent with sweet overtones and a hint of yeast. The palate offered a subtle sweetness and nutty bite to it with a combination of bitter and sweet on the finish. There was no “burn” to this vodka; on the contrary… it was rather smooth. Finding this vodka was a treat and I will have a decanter to use when the vodka is gone!
80 proof Alcohol: 40% http://tgvodka.com Have a great weekend! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com What a beautiful weekend filled with family, friends and celebrations! In between all the get togethers, I did some fall cleaning and made my first batch of pumpkin muffins. An appreciative audience gobbled up the muffins very quickly. I’ll definitely be making lots more!   The “much anticipated” Clinton/ Trump debate is airing this evening. A few friends said that they will need something much stronger than wine to sit through it. So, I’m lining up an arsenal of analgesics to carry us through the evening. What will you be drinking?  Have a great start to the week!
Cheers! Penina  With Labor Day Weekend fast approaching, everyone is scrambling to lap up the last days of summer. Whether it is traveling by car, plane or the rails, we’re all trying to savor and hold on to summer just a little bit longer.  I recently purchased a bottle of tequila to make margaritas for an “end of the summer” party. Prior to the festivities, I opened the bottle to have a little taste. My friend and I agreed that the tequila was so flavorful, that it might be a shame to mix it with anything else. Cabo Wabo Tequila Blanco uses 100% pure Weber Blue Agave to make their tequila. The agave is grown in the lowlands of Jalisco. They take the best of the piñas and chop them into very thick quarters which are then cooked in stainless steel autoclaves. A thicker cut of the distillate is taken giving the tequila a more intense agave flavor. Hence, the name “Cabo Wabo Thick Cut Tequila”. The tequila is double distilled and then immediately bottled in beautiful hand blown artisan bottles. The aromas of sweet fruit and flowers segued onto the palate mingled with an “earthiness”. Traces of vanilla and spice were present on the finish. We found the tequila to be quite smooth with a hint of oiliness. I have yet to try the tequila in a mixed drink, but I’ll be sure to let you know! Alcohol: 40% 80 proof Price: about $35 to $40 Mexican born Sammy Hager, legendary musician of Van Halen, founded Cabo in 1996. The company has since been sold, but Sammy’s name lingers on in association with Cabo. I will definitely have to try Cabo Wabo’s Reposado and Añejo tequila. http://www.cabowabo.com  Have a great Sunday!
Cheers! Penina |
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