Friday Sept 15th
4 p.m. – 7 p.m.
Join us this Friday evening for our “little bit of everything good” tasting with one of our favorite beer companies, some great liquors, and some delicious local wines. To kick off, we’ll be sampling beers from LAGUNITAS BREWING CO. out of California who’ll be bringing these beers for you to taste:
WILCO TANGO FOXTROT – earning a 95 score on RateBeer, this big ol’ hoppy Imperial Brown Ale is rich, smooth, dangerous, and chocolatey — and 8.1% ABV.
LITTLE SUMPIN’ EXTRA – earning a 99 score on RateBeer(!), it’s 50% malted barley and 50% wheatly-esque-ish-ness giving it a curious malt complexity that leaves it light in color, but huge in flavor and satisfaction.
IPA – With a score of 92 on RateBeer. this well-rounded, highly drinkable IPA has a bit of Caramel Malt barley that provides a richness which mellows out the twang of the hops.
12th OF NEVER – earning a 95 score on RateBeer, this is a blend of Old and New School hops that play bright citrus, rich coconut, and papaya-esque flavors, all on a solid stage of English puffed wheat. Tropically hoppy. Light, yet full-bodied. Bright and citrusy.
For the liquors, our great rep from A. Bommarito will be bringing these three for you to sample:
ROUGH RIDER BOURBON – The whisky is a mash bill of 60% corn, 35% rye and 5% malted barley. After initial aging in new charred oak, It is finished in merlot and chardonnay casks from local wineries. The wine casks themselves are washed in local brandy before the bourbon goes in for final aging.
PINCKNEY BEND HAND-CRAFTED HIBISCUS GIN – From the New Haven, Missouri-based company, this contemporary floral-forward flower approach, with echoes of both citrus and berry flavors, beautifully showcases the foundational elements of gin.
ZAMIR VODKA, a Russian-style vodka created in collaboration with Zamir, Anthony Bourdain’s Russian traveling companion on several episodes of CNN’s Anthony Bourdain: Parts Unknown and Travel Channel’s No Reservations. The Russian-style Zamir vodka is based on a hard-to-find soft white winter wheat that is difficult to grow but takes well to distilling. Another key component is the water, which has added minerals. The end result is a sweeter flavor that Zamir describes as being like freshly baked bread.
AZTECA AZUL SILVER TEQUILA – made from 100% estate grown Blue Agave from the Arandas Highlands of Jalisco, baked in traditional brick ovens for over 48 hours, the flavor starts off with sweet earthy agave and artichoke joined by bright citrus flavor that fades into bitter grapefruit rind and mineral taste and finishes semi-dry and oily with charcoal flavor and a warm peppery sting..
And for the wines, we’ll be hosting the Overland Park, KS based AUBREY WINES who are bringing these Springtime favorites:
VIDAL BLANC – fermented cold in order to capture all of its enticing aromas. Floral and fruity aromas are complimented by bright, long lingering citrus flavors. This semi-dry wine has just enough sweetness to perfectly balance its crisp and refreshing acidity.
CATAWBA – This light red could almost be a rosé. Catawba is one of America’s most famous grapes, and the Aubrey version has enough juicy acidity to balance its sugar. Think of gourmet strawberry preserves.
CHAMBOURCIN – This elegant dry red wine exhibits complex spicy, smoky and earthy aromas and flavors complimented by layers of black cherry and wild berries. Its silky, velvety texture and light to medium body resemble the finest burgundies.