I came across a Facebook post recently:
“I’ve been dabbling with aging my own rum. I put a couple liters of the overproof unaged Wray & Nephew into a two-liter oak cask. Anyone have an idea how long it should sit before it mimics the 17-year Wray & Nephew used in the original 1944 Mai Tai?”
After removing my palm from my forehead, I realized it was time to fire up Ye Olde Reality Generator and shed some light on this all-too-common question.
Continue reading “Why You’re Not Making Wray & Nephew 17 at Home”
The screech of wood meeting an industrial planer blade pierces the air. One by one, rectangular boards a meter in length meet their fate, emerging from the machinery just a bit more trim and shapely. A few meters away around a corner, huge balls of fire burst to life and subside, leaving behind the evocative smell of charred wood. The background accompaniment to the theatrics is the constant, arrhythmic clanking of metal hitting metal, hammers striking bands of steel. The scene is worlds away from the calm serenity that wine and spirits markets strive to convey in promoting their products.
Outside, it’s a sunny, blue-sky February morning in Jerez de la Frontera, Spain. Federico Sanchez-Pece Salmerón, the director of Communications for Grupo Caballero, has brought us to the Antonio Páez Lobato cooperage, one of several that supply sherry producer Lustau with newly made casks for their sherry wines. The casks being constructed mere inches from us will soon hold sherry, but won’t reside in a place of honor within a sherry solera. Rather, their final destination is far away from Andalucia, where they were born here in the southwest of Spain. But we’ll come back to that later.
Continue reading “Birth of a Sherry Cask”
While 2016 was a year many would have gladly skipped, here in the Cocktail Wonk corner of the boozy blogosphere, it’s been gangbusters for great experiences and stories. As I wrote my 2015 roundup post a year ago, I wasn’t altogether convinced that 2016 would be able to top it. Boy, was I wrong!
Over the past twelve months, I’ve written fewer straight-up spirit reviews and cocktail recipes and more long form essays. It’s taken a while to get to that level. The opportunities for unknown stories and fresh takes on topics are there to be found, but it requires waiting for the right contacts and opportunities to fall into place, as they did this year.
What follows is my take on the most important topics I covered this year. It’s an entirely subjective ranking on my part, without regard to actual page visit statistics. Some entries represent a single post that particularly resonated with readers, while others are a collection of posts. Hyperlinks to the original posts are interspersed in the descriptions below.
Continue reading “The Cocktail Wonk Top Ten Stories of 2016”
A friend recently asked me for a recommendation for a decent quality Islay whisky. Hitting an online site to see what’s available locally, I came up with Laphroaig 10, Bowmore 12, and Ardbeg 10–all good candidates and priced within a few dollars of each other. Sending him the list, I braced for the inevitable question: “All things being equal, why wouldn’t I get the twelve year? It’s better than a ten year, right?”
While it’s true that the time a spirit spends aging has a huge impact on the resulting flavor, an attempt to reduce the complicated factors and interactions that go on inside a barrel to a single number is a hopeless oversimplification that confuses consumers. Spirit production and the resulting flavor is complicated and messy, and not readily quantifiable in every dimension. Sure, you can compare the alcohol by volume (ABV) content across two whiskies, but ten years of aging from Producer X may be vastly different than ten years of aging done by Producer Y. Unfortunately, this fixation on aging as reduced to digits leads some producers to play a numbers game, putting big numbers on their label to draw the eye of an unsuspecting consumer.
Continue reading “Age Statements: Not Always Worth the Paper They’re Printed On?”
Hogo. Funk. The smell of overripe banana. Jamaican rum is uniquely beloved in the spirits world for its powerful, easily identifiable pungent fruitiness. Connoisseurs of Jamaican funk utter phrases like “high ester count” and “long fermentation.” But nothing gets the rum nerd more enthused than talk of “dunder,” the mysterious ingredient that allegedly makes Jamaican rum extra funky.
Exactly what comprises dunder is shrouded in mystery, but dig around a bit and you’ll find references to goat heads, dead bats, and worse, churning in a lethal, volatile mass of evil death stored in an earthen pit, presumably somewhere near the distillery for easy access. Heck, even I’m guilty of spreading these tales. Throw a few scoops of this black death into the molasses wash, and voila! Instant hogo. Or so many people think. The reality is far less simple—and way more interesting.
As part of an ACR tour of Rum Industry influencers, including Martin Cate, Camper English, Peter Holland, and Wayne Curtis, I received an intense, behind the scenes look at Hampden Estate, ground zero of high-hogo rums. Standing in the hot, dimly lit fermentation area with distillery manager Vivian Wisdom, we grilled him for nearly an hour on every aspect of how the wash that goes into Hampden’s stills is created. No detail was spared: Fermentation times, pH levels, quantities, we wanted to know all.
Continue reading “Days of Dunder: Setting the Record Straight on Jamaican Rum’s Mystery Ingredient”
Driving through Silicon Valley on U.S. 101, you’d be forgiven if you didn’t notice the southernmost town of Morgan Hill, a dusty bedroom community of 40,000 residents, two freeway exits, a Walmart, and some small vineyards. Mrs. Wonk and I are driving from San Francisco to Los Angeles, with a pit stop tonight in Pismo Beach, and have stopped here for a quick bite before our late-morning meeting. Driving through the town, it’s not quite the kind of place you’d expect a revolution in the distilled spirits industry to originate. However, that’s exactly why we’re here: Today’s agenda is visiting the new Lost Spirits facility, where Bryan Davis and Joanne Haruta are building the first batch of hyper-speed aging reactors that will create the equivalent of twenty years of barrel aging in a week’s time. (Yes, a week.) They’re about to start shipping reactors to distilleries around the U.S., and Joanne and Bryan have graciously allowed us a sneak peek.
Continue reading “Unveiling the THEA One Aging Reactor from Lost Spirits”