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Rare bourbon for a cause – Pappy Van Winkle and 1980 O.F.C.

Rare bourbon for a cause – Pappy Van Winkle and 1980 O.F.C.

In a second, I’m going to tell you about a chance to acquire the full lineup of Pappy Van Winkle bourbons and one of the mere 100 bottles of 1980 O.F.C. bourbon in existence, plus the chance to support a wonderful non-profit. But first, I have a question…

Do you – A) love drinking rare bourbon, B) love supporting a good cause, and C) love using the thousands of dollars of wealth you have accumulated in order to enable your love of drinking rare bourbon and supporting a good cause?

  • If you said YES to all three, congratulations! You are an awesome person and should read on.
  • If you didn’t say YES to all three, you may still be an awesome person… I don’t know, we haven’t met, but I’ll give you the benefit of the doubt. You still might want to read on.
  • If you didn’t say YES to ANY of those three, then you are likely NOT an awesome person, but maybe you have recently declared a new year’s resolution to either drink more bourbon or support more charitable causes, in which case, you may well indeed be on the path to becoming an awesome person. I hope so. Please read on. Maybe it will help you on your way.

So back to the bourbon and the charity. The Giving Kitchen is one of my favorite non-profits. They do tremendous work in the Atlanta restaurant community to aid those in need. I’ve volunteered and worked with them, and even gave them a bottle of Pappy 15 a while ago since I was so enamored with their work. On January 29th, they are holding their annual Team Hidi fundraiser event, which includes a ridiculously good live auction. This year, they happen to have the full lineup of Van Winkle bourbons in one lot (10, 12, 15, 20, 23 year old), and the ultra-rare 1980 O.F.C. bourbon in another lot. And, for the first time, they are allowing bids from outside the room (the event is already sold out).

I don’t need to tell you about the Pappy. We all know how hard it is to come by, especially the chance to get the entire Van Winkle bourbon lineup in one fell swoop.

The O.F.C. you might not be familiar with, but is really interesting for bourbon geeks. Buffalo Trace Distillery has, over the years, been pulling barrels from back vintages – before it even was the Buffalo Trace Distillery. Their new O.F.C. limited releases are vintage-dated, but have not actually been in barrel ever since that initial vintage. The 1980 that the Giving Kitchen will be auctioning off, for example, is not actually a “36 year old” bourbon – it has no age statement. A Buffalo Trace representative tells me, “these bourbons were distilled over 30 years ago, but did not age for three decades.  These bourbons were tasted and removed from the wood as they peaked in flavor over the years.” In any case, they offer a chance to taste something from a different time in the bourbon industry. A time many look back to as the golden age of the craft. (Please read Sean Brock’s thoughts on the matter.)

Maybe the coolest thing about this O.F.C. release is that all of the bottles – 100 from 1980, 50 from 1982, 50 from 1983 – were doled out to charities (no charge) to help raise funds to support their missions. Good bourbon, good cause. I love it.

So, for those of you interested in bidding on either the Pappy or the O.F.C., here are the details, pulled from the Giving Kitchen’s press release. And note that, while they are allowing bids from anyone, the charity’s supporters who are in-person at the event will have the ability to outbid the highest outside bid. In other words, if you actually want to win these lots, you better go big:

The Giving Kitchen, the non-profit that serves Atlanta restaurant workers facing unexpected hardship, will be auctioning off several rare bourbons at its annual Team Hidi event on January 29 and, for the first time, will be taking bids in advance on select lots for those who can’t make it to the sold-out event. Bids on the two lots below will be accepted via email (whiskeygalATL@gmail.com) between Monday, January 23 at 9AM EST and Friday, January 27th at 5PM EST. While these bids allow a wider audience to participate in the auctions, they will serve as the opening bid for each lot, giving supporters in the room the opportunity to bid higher if they so choose.

The first lot of interest to bourbon enthusiasts is a bottle of 1980 vintage O.F.C. Kentucky straight bourbon whiskey, one of only 100 bottles produced by Buffalo Trace, exclusively offered to non-profit organizations at no charge to raise money for their causes. The hand-cut crystal bottle containing this precious whiskey is a replica of an O.F.C. decanter from the early 1900s found in the Buffalo Trace Distillery archives. It comes in a luxurious dark wood display box embossed in copper. According to Buffalo Trace, bottles of this rare collectible are expected to bring in upwards of $10,000 each for the charities they support. For the Team Hidi auction, the Giving Kitchen is pairing the rare 1980 O.F.C. with a multi-course whiskey-themed dinner for 12 people at Atlanta’s Empire State South, one of chef Hugh Acheson’s many lauded restaurants. More information on the O.F.C. limited release can be found at www.ofcvintages.com.

The second lot that will draw heavy interest from bourbon fans is titled, “Who’s Your Pappy,” and includes the entire range of Kentucky straight bourbon whiskey from the Old Rip Van Winkle Distillery – one bottle each of the 10 year Old Rip Van Winkle, 12 year old Van Winkle Special Reserve, 15 year Pappy Van Winkle’s Family Reserve, 20 year Pappy Van Winkle’s Family Reserve, and 23 year Pappy Van Winkle’s Family Reserve. The opportunity to find the full Van Winkle bourbon line-up in one place is incredibly rare. For the Team Hidi auction, the Giving Kitchen is also including a private whiskey tasting and dinner for 20 prepared by the chefs of Atlanta’s Sweet Auburn BBQ at the home of the winning bidder (if in the Atlanta area).

While these are the only two auction lots that are open to outside bidders, the Team Hidi event will also include more than a dozen other impossible-to-replicate auction lots that celebrate Atlanta and the city’s thriving restaurant community.

THE WHEN & HOW:

The sold out Team Hidi event, featuring the live auction and tastes from more than 50 of Atlanta’s top restaurants and bars will take place Sunday, January 29, 2017, from 5-9PM. Bids for the two lots discussed will be accepted via email (whiskeygalATL@gmail.com) between Monday, January 23 at 9AM EST and Friday, January 27th at 5PM EST. All emails should include the specific lot the individual is bidding on, the single bid they are placing on that lot, and the bidder’s home address. At 5pm EST on January 27th, the Team Hidi auction staff will compile and review the submitted bids on the two lots. The highest submitted bidders on each lot will be contacted to ensure that their bid is legitimate, then their bid will serve as the opening bid for that lot in the live auction – so may or may not end up as the winning bid. The opening bidders will be notified immediately after the auction as to the results.

 

Drink Local: ASW Distillery Fiddler Bourbon

Drink Local: ASW Distillery Fiddler Bourbon

ASW Distillery Fiddler Bourbon

If you’re in Atlanta and enjoy a fine drink, you need to be watching our local distilleries, who are all up to some very cool things. This week in Creative Loafing, I shared the goods on the new Fiddler Bourbon from ASW Distillery. My take? This is a must try for local whiskey enthusiasts, thanks to a  reasonable price, a unique mash bill (45% wheat), and the fact that ASW is very open about this being a foraged spirit that they are fiddling with in the aging process. And it’s delicious. So grab a bottle quick if you are interested – there’s not much to go around.

Here’s the news from Creative Loafing:

The facts: The new Fiddler bourbon whiskey comes from a line of “foraged” spirits to complement ASW’s house-distilled products — meaning ASW bought the stuff from another distillery but have fiddled with it in some way, mainly through aging in different types of casks and blending. This particular release came out Nov. 1 and amounts to a mere 450 bottles, or roughly two barrels. It is a high-wheat bourbon, meaning that wheat makes up a good percentage of the mash bill — 45 percent for this particular whiskey. Other notable wheated bourbons on the market are Maker’s Mark and Pappy Van Winkle, both of which have a much smaller wheat component than ASW’s. This Fiddler release is relatively young — “aged at least 18 months,” according to ASW, in full size new American oak barrels followed by quarter casks. Suggested retail price is around $35.

How it tastes: At 86 proof, Fiddler makes for a smooth and balanced sipper… READ THE REST AT CREATIVE LOAFING.

 

 

Should I go to Manuel’s Tavern?

Should I go to Manuel’s Tavern?

When Atlanta’s beloved Manuel’s Tavern announced last year that they were shutting down for renovations, it seemed like half the city had a fear-induced conniption fit. Would the layers of historic bric-a-brac accumulated over 60 years be lost? Could a shiny and new Manuel’s Tavern ever keep the insider-political aura of the place intact? Teeth gnashed in anguish. Brows furrowed in distress. The AJC wrote an entire series of articles (at least eight by my count!) about Manuel’s, alternating between hearty nostalgia and uncertain hope. And then Atlanta waited. And waited some more.

Finally, Manuel’s re-opened in August 2016, and the overwhelming vibe from the first visitors was… relief. It was still Manuel’s Tavern.

To help you answer the most critical question – should I go to the newly renovated Manuel’s Tavern??? – Thirsty South uncovered a decision tree of unknown provenance that provides everything you’d need to know. Have at it.

And please check in with Manuel’s before you head over – their hours and menu are still ramping up as they settle in to the refurbished space. You’ll find $2.50 Miller Lite on draft, and a solid selection of craft beers to boot (including Creature Comforts Tropicalia for all you hip beer geeks). The only disappointment on my recent visit? They were out of the $2.50 PBR on draft. The regulars must be coming back in force.

Manuels Tavern

Drinking the 2016 Atlanta Food and Wine Festival

Drinking the 2016 Atlanta Food and Wine Festival

FOMO-OSAD was in full effect this past weekend at the AFWF. That would be “fear of missing out -on some amazing drinks” at the “Atlanta Food and Wine Festival.” For those not familiar with the event, the highlights usually come in the numerous learning seminars on Friday and Saturday, where industry savants share wisdom on all manner of topics related to food and drink. The cool thing is, they don’t limit the topics purely to the American South – so things like sotol and raicilla and West Indies rhum agricole easily find their way in to the sessions.

I did my best to hop around in order to squeeze in as much goodness as possible, but I also know I missed quite a bit. That said, here are the 10 most excellent spirits I tasted during the event – spanning Mexico, Kentucky, and South Carolina, with a touch of Alabama thrown in for good measure:

Clayton Szczech mezcal sotol

I first met Clayton Szczech (that’s Spanish for “educated gringo,” I think) of Experience Tequila during judging for the IWSC Spirits of the Americas competition. To say he knows his stuff is putting it very mildly, and I’m always eager to see what rarities he might have in his bag. This time, it was a trio of artisanal spirits from Mexico – a bacanora, a sotol, and a raicilla, all of which are variations on mezcal, and all of which will play havoc with your spellcheck. Sotol Clande, Marques de Sonora Bacanora, and Don Chalio Raicilla are not likely to be found in the states at all, but they are a good reminder that exploring lesser known Mexican agave spirits is a worthy endeavor. Clayton was nice enough to provide details on each on his tasting mats (below), and I just love all the detail on the Sotol Clande bottle seen above (Grinding………. Axe; Oven………Underground Conical). Without fail, these were nuanced, far-too-drinkable spirits – the Clande sotol being earthy and green, reminiscent of desert brush; the bacanora being incredibly complex, with hints of caramel and white pepper; the raicilla full of intricate spice notes. Love it.

Mezcal

The awesome folks at High Wire Distilling hosted a party in conjunction with BevCon Charleston, at which Atlanta bartender extraordinaire Jerry Slater was pouring a drink including High Wire’s wonderful Southern Amaro. The cocktail was great (of course), but I must admit to enjoying sipping the amaro all by itself even more. Made with regional ingredients like Charleston black tea, foraged yaupon holly, Dancy tangerine, and mint, this amaro is spicy and deep, yet still bright.

High Wire Amaro

I ponied up $100 to attend the “master class” led by chef Sean Brock and featuring Drew Kulsveen of Willett Whiskey fame and Preston Van Winkle of, well, Van Winkle fame. The topic was rare bourbon and rare country ham, so you know it was going to be good – and the $100 entry fee ended up being a bargain. The bourbon lineup included Willett’s new four year old bourbon – bottle 223 of 235 bottles from 4 year old Willett Family Estate Barrel 651, 111 proof –  and one of the rare 23 year old bourbons they’ve been safeguarding for the past eight years. This was bottle 80 of a mere 81 bottles filled from Willett Family Estate “Barrel B60” – that means this 23 year old bourbon had yielded about 70% of its nectar to the angels over the years, since a new bourbon barrel holds about 266 bottles worth. Yes, it was heavenly stuff, especially at the 132 proof barrel strength. And Willett seekers beware, Drew said there are only TEN barrels left of this ultra-aged stock they purchased eight years ago. As for the four year old, this is Willett-distilled, and our bottle came from just the eighth barrel released thus far (all only sold at Willett’s gift shop in Kentucky). It’s impressive for a younger spirit, with a cherry cola profile and a cinnamon-amaro finish.

Willet Single Barrel Bourbon

If you know anything about Sean Brock, you know he loves Pappy Van Winkle and the Stitzel-Weller lineage. Preston Van Winkle poured us the 10 year old Old Rip Van Winkle, the 12 year old Van Winkle Special Reserve Lot B, and the 15 year old Pappy Van Winkle Family Reserve. These are all wonderful bourbons, and having them all side by side was a good reminder that the seldom seen Lot B remains a knockout bourbon that doesn’t command quite the same stratospheric fanaticism of its older brethren. It’s exactly what a bourbon should be, without the fireworks of its older brothers. The 15 year old? Still one of my favorite bourbons of all time.

Old Rip Van Winkle Pappy

Number 10 on my list? Another one you’re not going to find in a store – which is really the great thing about a festival like the Atlanta Food and Wine Festival. This was a “Ham Fat Whisky” from chef David Bancroft of restaurant Acre in Auburn, Alabama. I’m pretty sure it was plain old Maker’s Mark with some 2 year old ham fat thrown in, from that 2 year old Alabama prosciutto in the background, but really it was the combination of 2 year old ham, ham fat whisky, and the remarkable Poirier’s pure cane syrup that proved to be one of the best bites/sips of the festival. Awesome stuff – sweet, salty, fatty, powerful stuff.

Pork Fat Whiskey

There was plenty more – especially all the wonderful cocktails from Nick Detrich of Cane & Table, Paul Calvert of Ticonderoga Club, Todd Thrasher of Restaurant Eve, Kellie Thorn of Empire State South, Miles Macquarrie of Kimball House, and the gentlemen from Cure in New Orleans. Plus too much to even remember in the festival’s tasting tents. And I just know that I missed out on just as much amazing stuff – like David Wondrich making Chatham Artillery Punch. Dang. Anyway, in case you’re hungry, here are two more of my favorite pork porn photos from Sean Brock’s session, with a lagniappe of pork cracklin from New Orleans chef Isaac Toups thrown in for good measure:

IMG_0391

Sean Brock Ham

Cracklins

 

Drink Local: Atlanta Distilleries

Drink Local: Atlanta Distilleries

This week, I wrote a roundup for Creative Loafing of the four Atlanta distilleries now operating. Between Old Fourth Distillery, ASW Distillery, Independent Distilling Company in Decatur, and Lazy Guy Distilling up in Kennesaw, you can now stock a bar with Atlanta-made bourbon, vodka, gin, rum, corn whiskey, and more. Pretty amazing considering we had exactly NONE of that just a couple years ago. DRINK LOCAL, y’all!

I’d encourage fans of spirits and cocktails to visit all four of these distilleries, as all are up to interesting things, and their stills are all absolutely gorgeous (and all different). Below are some of my favorite outtakes, to give you a feel for the beauty in the stills. Also, be sure to check out Thirsty South’s full list of Georgia distilleries (not just Atlanta) and what they are producing.

Do check out the Creative Loafing roundup for more info, or comment below with any questions.

Old Fourth Distillery:
Old Fourth Distillery
Old Fourth Distillery


ASW Distillery:
ASW DistilleryASW Distillery


Independent Distilling Company:
Independent Distilling Decatur
Independent Distilling Decatur Independent Distilling Decatur
Independent Distilling Decatur


Lazy Guy Distilling:
Lazy Guy Distilling
Lazy Guy Distilling
Lazy Guy Distilling