liqueur

Il faut désormais compter un nouveau produit phare dans le monde des spiritueux au Québec. Produit par un petit nombre de distillerie depuis 2017, l’Acérum est en fait une eau-de-vie faite de la distillation et de la fermentation du réduit d’eau d’érable. Pour en parler, y goûter et apprendre une foule de choses, les Méchants Raisins reçoivent Corinne Cluis de la distillerie Fove. Et aussi, on vous fait nos suggestions de la semaine! 

En dégustation:  

Fove, Acerum Blanc, Eau-de-vie d'érable, Québec 
46,75 $ - Code SAQ 14999038 (500 ml) 

Fove, Acerum Ambré, Eau-de-vie d'érable, Québec 
52,75 $ Code SAQ 15116621 (500 ml) 

Suggestions 

Nadia 

Cru Barréjats, Sauternes 2002, France 
61,75 $ - Code SAQ 15114828 (500 ml) 

Domaine L’Espiègle (quatre cuvées de 2021)  
Mise en vente en ligne dans les prochaines semaines. Pour s'inscrire à l’infolettre du domaine: https://lespiegle.ca/French 

Patrick 

Champalou, Vouvray Brut, France 

29,40 $ - Code SAQ 13031973 – 13 % 

Gulfi, Nero Maccàrj 2017, Sicile, Italie 

51,75 $ - Code SAQ 15086599 – 14,5 % - Bio 

Mathieu 

Brandini Le Coccinelle Langhe 2020, Piémont, Italie 

29,35$ - Code SAQ15077457 – 13% 

Domaine de la Borie Blanche Minervois la Livinière Terroirs d'Altitude 2019 

22,35$ - Code SAQ14453191 – 14% 

Pour de l’information concernant l’utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

You may not think that liquids can tell stories, but when you look at Laure like Sorel, which has basically traveled from West Africa through the Caribbean, into Harlem, and then across the river to Red Hook, you can bet that there are some stories to tell. 

There are stories of commerce both through the slave and spice trade. 

There are stories of tradition as displaced peoples kept the original sorrow liquid alive, and there are stories of migration as many went to New York seeking a better life. 

Additionally, there are stories of family as recipes got passed down from one generation to the next. 

There are stories of creation as the non-alcoholic Sorrel is transformed into a liqueur. 

And there are stories of determination as the brand starts on its mission to re-establish itself and communicate everything that has come before. 

To hear some of these stories, we talk to self-proclaimed custodian of the brand. Jackie Summers about flavour, identity, and the origin of the red drink. 

If you’re a fan of yogurt, sauerkraut, kombucha, wine or beer, this episode is for you! This week, Katy and Laura enter the stinky, yet satisfying, world of fermentation. Originally used as a way to preserve foods, people throughout history have harnessed that power for culinary good—and created some delectable food and drink with the outcome. 

One thing’s for sure: You’ll want to come hungry to this episode. Don’t forget your eatin’ pants!

In this episode, we found ourselves shaking things up at the 13th Annual San Diego Spirits Festival which recently relocated to the newly-renovated Museum of Contempoary Arts in La Jolla.

If you have any questions or if you’d like to chat, you can reach me at my contact info below. The purpose of this podcast is to share ideas, inspire action, and build a stronger small business community here in Pittsburgh. So please say hello, tell me what you think, and let me know how I’m doing. It means a ton!

YOU CAN REACH ME AT:

Website: https://www.proprietorsofpittsburgh.com

Instagram: https://www.instagram.com/proprietorsofpittsburghpodcast

Facebook: https://www.facebook.com/proprietorsofpittsburghpodcast

LinkedIn: https://www.linkedin.com/in/darinvilano

Phone: 412-336-8247

YOU CAN REACH CHRISTIAN KAHLE AND MATT BRUDNOK AT:

Website: https://www.luckysignspirits.com

Instagram: https://www.instagram.com/luckysignspirits

Facebook: https://www.facebook.com/luckysignspirits

The history of cocktails in America is heavily skewed toward the male’s tale when, in fact, that is only half of story of the cocktail’s rise to social prominence. Women are largely absent from the tales of the cocktail until the late 20th century, but they were making, serving, and writing about the scene and its art long before Jerry Thomas’s famed bartender’s guide. Dr. Nicola Nice recognized the history gap while working in market research advising liquor companies. Now, along with her entrepreneurial gin liqueur business and website, she has extended her research to historical liquor literature in which she strives to fill that gap of the missing women. 

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In this episode we explore what makes some coffee liqueur better than others and why you might want to use them for different reasons.

In this episode we take a deeper look at what the best options are for your orange liqueur needs.

Kim Crawford Iluminate Sauvignon Blanc:  https://www.kimcrawfordwines.com/our-wines/illuminate-sauvignon-blanc

Four Roses Bourbon: https://fourrosesbourbon.com/bourbon/four-roses-bourbon/

Chartreuse Liqueur: https://www.chartreuse.fr/en/produits/green-chartreuse/

This week on Inside Julia’s Kitchen Todd Schulkin talks to distiller and writer Jackie Summers about creating an award-winning liqueur and 'distilling while Black.' As always, Jackie shares his Julia Moment.  

Image courtesy of Jackie Summers.

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This week we chat with Dan Szucs from Bell's Brewery in Kalamazoo, Michigan. 

Make sure to check us out on social media!
 

Facebook - www.facebook.com/citywideliquors

Instagram - @citywideliquorsmishawaka

Twitter - @citywideliquors

YouTube - https://youtube.com/channel/UCBfUv46MnpDTjyLCgiHEQHg
 

We are a Verified Venue on Untappd so check us out there for new beer releases and updates!

This week we dig into the different types of Orange Liqueur, and we teach you how to make a Sidecar!

Make sure to check us out on social media!

Facebook - www.facebook.com/citywideliquors

Instagram - @citywideliquorsmishawaka

Twitter - @citywideliquors

YouTube - https://youtube.com/channel/UCBfUv46MnpDTjyLCgiHEQHg

We are a Verified Venue on Untappd so check us out there for new beer releases and updates!

Patrick Miller of Faccia Brutto sits down with Greg and Sother to talk about tasting, experimenting, and what it takes to move your bitters-making operation out of your kitchen.

Don’t forget to click SUBSCRIBE and RATE the show if you can. 

🔥🔥Join us each week as industry leaders, Damon Boelte and Sother Teague, sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. 

FOLLOW US ON INSTAGRAM:

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Speakeasy Podcast @SpeakeasyPodcast

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SpeakeasyRadio @SpeakeasyRadio

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Well, Hoes, they've made it to the finale of the Pumpkin Pilgrimage and are closing it out with a smorgas-gourd of Trader Joe's pumpkin products. They're talking everything from liqueur to dog treats, all while struggling with sheet masks, pronunciations, and why Pumpkin Spice never made it into the Spice Girls. 

In the cart: 

• Pumpkin Spice Biocellulose Face Mask
• Howling Gourds Pumpkin Ale
• Pumpkin Cranberry Crisps
• Cranberry Chèvre
• Creamy Toscano Cheese Dusted With Cinnamon
• Pumpkin Pie Spiced Ginger Brew Sparkling Beverage
• Pumpkin Tortilla Chips
• Pumpkin Spice Cream Liqueur
• Pumpkin Body Butter

This week, Damon and Sother sit down with Alfred Cointreau, the sixth generation scion of – you guessed it – the Cointreau family, which has been making the French orange-flavored liqueur brand of the same name for over 150 years.

Also joining them are Kayla Mata and Emily Arseneau of Collectif 1806.

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Damon and Sother are joined in studio by Matteo Luxardo and mixologist and brand ambassador G. Franklin of Luxardo, a family-owned company founded in Zara, a port city on the Dalmatian coast of what is now Croatia. Girolamo Luxardo, a Genovese businessman, and his wife, Maria Canevari, moved to Zara in 1817. It was Maria who began perfecting "rosolio maraschino," a liqueur produced in Dalmatian convents since medieval times from special maraschino cherries. Canevari's liqueur was of such high quality that it gained the attention of connoisseurs, and her husband founded the Luxardo Distillery in 1821 to produce her original Maraschino. Not long afterwards, the Emperor of Austria awarded the Luxardo liqueur the highest honor "Privilegiata Fabbrica Maraschino Excelsior." The distillery remained under the family's control and prospered by exporting the liqueur to aficionados around the world. The Maraschino liqueur became an essential cocktail ingredient internationally, and is found in classics such as the Last Word, Martinez and Hemingway cocktails of the late 19th and early 20th century. The distillery also expanded to create other fruit-based and herbal liqueurs such as Bitter, Limoncello and Amaro Abano.

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