Imbibe magazine has featured Hunt + Alpine owner Andrew Volk’s cocktail the Saffron Sour as part of their 25 Days of Holiday Drinks series.
Category: Distilling & Cocktails
Interviews with Jason Loring and Ned Wight
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
Local bartender, Paul Russell, 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.
The Maine Craft Distilling Industry
The Maine Sunday Telegram has published an article on the Maine craft distilling industry.
Close on the heels of Maine’s micro-brewing boom, and reflecting the interest in all things artisanal, craft distilling is on the rise. Just five years ago, there were three small-batch distilleries in the state; now there are eight, with a ninth under way in a former mill in Biddeford. Including Maine Craft Distilling, five of those now in operation are making whiskey. The others are New England Distilling and In’finiti Fermentation & Distillation in Portland, Sweetgrass Farm Winery and Distillery in Union and Wiggly Bridge Distilling in York Beach.
Food & Wine: Best New Bars
The Hunt & Alpine Club has been selected by Food & Wine magazine as a contender in their People’s Best New Bars readership poll.
In a city that’s only starting to show off its cocktail chops, PHAC features original craft cocktails such as White Noise, made with Cocchi Americano, elderflower liqueur and grapefruit zest, from bartender Andrew Volk.
Visit the F&W website to cast your vote Hunt & Alpine.
In’finiti Oat Whiskey
In’finiti has announced they’ll be launching an oat-based whiskey next week.
For those of you keeping track, this will make the 4th craft whiskey from Maine. The other three are:
- Gunpowder Rye from New England Distilling
- Fifty Stone from Maine Craft Distilling
- Baby Bourbon from Wiggly Bridge
50 Stone Single Malt Whiskey
Maine Craft Distilling will be releasing their latest spirit, 50 Stone single malt whiskey, this Saturday.
Gunpowder Rye: Exceptional
New England Distilling has earned a rating of 90 (exceptional) for their Gunpowder Rye from the Beverage Testing Institute. The BTI describes Gunpowder Rye as,
Burnished amber color. Attractive aromas of honeyed dried sour cherries, toffee, suede, and sandalwood with a satiny, dry-yet-fruity medium body and a well balanced cinnamon rye toast, creamy milk chocolate, peppery spice, and mineral accented finish. Very tasty and versatile.
Maine Apple Brandy
The Wall Street Journal has recognized the apple brandies from Bartlett and Sweetgrass in an article on the spirits resurgence.
Cocktail Books and Archives
Rabelais and The Root collaborated on a two part series on classic cocktail books and the archive of an early 20th century company as they dealt with the impact Prohibition had on the liquor import business.