Archive for the ‘Distilling & Cocktails’ Category

New England Cocktail Conference

Wednesday, May 4th, 2016

Tickets for the New England Cocktail Conference went on sale this morning. You can see the full program on the NECC website.

Ticketed events include:

F&W Cocktails: Andrew Volk

Thursday, April 21st, 2016

fwcocktails

The 2016 Food & Wine cocktail book includes a set of 3 recipes (Norseman, In Cold Blood and Mexican Tricycle) from Hunt & Alpine c-owner/bartender Andrew Volk.

Best Bars: Hunt & Alpine

Thursday, November 26th, 2015

Hunt & Alpine has landed on the Liquor.com list of the Best Bars in America.

Portland’s first craft-cocktail bar continues to shine with a deep cocktail list that spans from approachable to geeky. There’s a smoky spin on a Negroni made with Cynar, tequila, mezcal and Fernet Branca and the simple Green Eyes: a gin sour sharpened to a keen edge with a healthy splash of green Chartreuse.

Aguardiente de Agave

Thursday, November 19th, 2015

Squirrel Farts has posted an article about and tasting notes on Aguardiente de Agave, the newest spirit from Liquid Riot Bottling Co.

Aguardiente de Agave is Liquid Riot Bottling Company’s latest spirit offering, releasing this Friday, November 20th, 2015 at the brewery/distillery/restaurant on Commercial Street in Portland. Roughly translated as “Agave Firewater,” this is an 80 proof spirit made from 100% organic blue agave syrup. So, it’s pretty much tequila.
Except you can’t call it tequila.
I’ll explain.

Aguardiente de Agave is being released noon tomorrow.

Imbibe: The Maine Event

Saturday, October 17th, 2015

imbibe2015ndImbibe magazine has published a feature article on Portland in the November/December issue of the magazine. The article addresses Portland evolving cocktail scene, distilleries and breweries as well as touches on coffee roasters, retail shops and restaurants.

Mentioned in the article are: Allagash, Austin Street, Bissell Brothers, Bunker, Central Provisions, Cold River, Eventide, Foundation, Geary’s, Gritty McDuff’s, Hunt & Alpine, Liquid Riot, Maine Maine Craft Distilling, Mead Works, New England Distilling, Novare Res, Rising Tide, Shipyard, Sur Lie, Tandem Coffee, The Bearded Lady, Three Dollar Deweys, Urban Farm Fermentory and Vena’s Fizz House.

Vena’s Fizz House has a small stack of the new issue on sale at their Fore Street store.

Temperance Cocktails

Friday, August 7th, 2015

This week’s Phoenix includes a set of articles on non-alcoholic drinking options including a report on the “peaceful coexistence” of mocktails and cocktails in Portland.

Maine ♥ Allen’s Coffee Brandy

Sunday, March 1st, 2015

allensPunch has published an article about Allen’s Coffee Brandy.

To call the stuff a cultural phenomenon in Maine is an understatement. Statistically, one in eight bottles of alcohol purchased in Maine is Allen’s. The top-selling spirit in the state is the Allen’s 1.75-liter bottle, and its sales dwarf those of the number-two contender, Orloff Vodka. Overall, the coffee brandy occupies four out of the ten top-selling SKUs in the state, with popularity decreasing by the size of the bottle. On YouTube, you’ll find songs detailing nicknames for the product: The Champagne of Maine, Bitch Whiskey, the Trailer Park Toddy.

Maine’s Craft Distillers

Wednesday, February 25th, 2015

The March issue of Maine magazine includes a feature on the state’s growing craft spirits industry.

The forerunner of the temperance movement is now home to some of the most exciting names in craft distilling. With source ingredients from the humble potato to the wild blueberry, these forward-thinking companies are bringing locally grown products off the farm and into your flask.

Portland Spirits Society

Tuesday, February 10th, 2015

Maine Today has published an article about the Portland Spirits Society.

But with the formation of Portland Spirits Society (and the not-so-tough work of distillery visits and repeated sampling) McCarty aims to turn that ignorance into educated appreciation for herself and any other Portland-area women interested in learning more about their booze.

Judging by the early enthusiasm for Portland Spirits Society, there are a lot of women who are interested.

Women aren’t happy to just drink Stoli any more, she joked. Instead, women are saying, “I’d be interested to know how (liquor) is made and who’s making it,” just like so many locals already do with their food.

Whiskey and the Old Fashioned

Thursday, January 22nd, 2015

2015-01-22_6-27-22Andrew Volk, co-owner of the Hunt and Alpine Club, appeared on WCSH’s show 207 earlier this week along with Jim Britt from Eat Drink Lucky to demonstrate how to make an Old Fashioned and talk about the increasing popularity of whiskey.

New Spirits from MCD

Tuesday, January 20th, 2015

Sprigge-Tashtego-(600x800)Maine Craft Distilling has announced the upcoming launch of two new products:

  • Sprigge is a version of Alchemy gin aged in MCD’s whiskey and rum oak barrels. “The combination of used whiskey barrel and Alchemy Gin creates a hearty, full flavored spirit combining hints of juniper with the barrel richness of vanilla.”
  • Tashtego is a pot distilled white rum named for a harpooner in the Melville’s Moby Dick.

Both will available for sale starting this Saturday at Maine Craft Distilling’s tasting room on Fox Street and in Freeport.

NED Bourbon

Tuesday, January 13th, 2015

ned_bourbonNew England Distilling has produced their first batch of Bourbon. It’s now aging in American white oak barrels and will be on store shelves sometime in early 2016.

H+A Saffron Sour

Thursday, December 4th, 2014

Imbibe magazine has featured Hunt + Alpine owner Andrew Volk’s cocktail the Saffron Sour as part of their 25 Days of Holiday Drinks series.

Interviews with Jason Loring and Ned Wight

Monday, December 1st, 2014

Last week’s edition of the Portland Phoenix includes an interview with Ned Wight, co-owner of New England Distilling, about the craft spirits industry,

Why the giant push in the craft brewing industry, and a seemingly less robust one in distilling?
I don’t think it’s a less robust push, really. Breweries are growing on a larger base. There’s been more exposure in the market to what craft beer can be. I think it’s a difference in the number of people who are drinking spirits. In the last three or four years we’ve gone from around 100 distilleries nationally, to something like 600. Quieter growth, but a lot of it.

and as part of a new series, an interview with Nosh/Slab co-owner Jason Loring on his favorite dish at a local restaurant.

Describe the dish. Why is [Central Provisions’ Spicy Beef Salad] your favorite menu item?
It’s really the contrast of the spicy, the sweet and the salty. It has every element you want in a dish. Between the hot sauce, whatever they are using for sugar, the acid with the lime, and the peanuts, it’s perfect for me. It’s what I want all the time.

US Bartendenders Guild, Portland Chapter

Tuesday, November 25th, 2014

Local bartender, Paul Russellusbg_logo, is heading up an effort to establish a Portland chapter of the United States Bartender’s Guild. Russell and the local planning committee have achieved provisional status for the local chapter and will be holding a bar crawl on December 1st to reach out to and sign-up up local members.

According to the organizations website, the benefits of membership include meetings with fellow local bartenders, discounts on accreditation, networking, access to industry events run by the USBG and assistance signing-up for health insurance. The local chapter plans on running tastings, pop up competitions, educational events and presentations by vendors.