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Tullamore D.E.W. Irish Whiskey toasts the opening of the Tullamore Distillery

September 18, 2014

$50 million investment sees production return home after 60 years

September 17th, 2014: Tullamore D.E.W., the world’s second largest Irish whiskey today celebrated the opening of its new $50 million distillery in its hometown of Tullamore in the Irish midlands.  As the first spirit flowed from the stills, to the cheers of hundreds of invited guests, the milestone marked the return of whiskey production to the town, 60 years after the original distillery closed its doors. 

 

“This is a true ‘Parting Glass’ moment for Tullamore D.E.W., as we raise a glass to celebrate the beginning of an exciting new chapter in our 185 year history,” said Tullamore D.E.W. Senior Brand Manager Cindy Wang.  “Irish whiskey is the fastest growing spirits category in the world right now and our new distillery will enable us to meet our production needs over the coming decades.” 

 

The new distillery marks a particularly exciting moment for the U.S. market as Irish whiskey continues to be the fastest growing spirit domestically with over 18% growth in the past three years. Under the guidance of the independent family-owned distiller William Grant & Sons, Tullamore D.E.W. grew over 20.6% in 2013 alone. Stateside, the brand will be celebrating the opening with a commemorative event in New York City, complete with a barrel signing led by Patrick Williams, great-grandson of Tullamore D.E.W. founder, Daniel E. Williams. The adorned barrel will be shipped back to Tullamore where it will then be filled and laid to rest to age in the new distillery alongside a similar barrel signed at the Tullamore celebration. 

 

“This new distillery brings Tullamore D.E.W. back to its origins. We are incredibly proud of the Tullamore Distillery and know that its opening has been awaited with great anticipation.  We look forward to building on our success to date and helping new fans all around the world discover the magic of Tullamore D.E.W.” said Tim Herlihy, Tullamore D.E.W. National Brand Ambassador.

 

To commemorate the rising of the distillery, Tullamore D.E.W. unveiled the very limited release of 2014 bottles of Tullamore D.E.W. Celebratory Phoenix Single Batch, an exclusive expression of the Tullamore D.E.W. Phoenix range.  The Phoenix is a highly appropriate symbol for the town of Tullamore and Tullamore D.E.W. It is featured on the town’s coat of arms honoring the courageous rebuilding after it was largely destroyed by fire following a devastating hot air balloon accident in 1785 and is a symbol of resilience, optimism and progress; attributes that have led to the opening of Tullamore Distillery.

 

The Tullamore Distillery features four hand crafted copper stills, designed to resemble the original stills from the old distillery; six brew house fermenters each with a 34,000 liter capacity; and warehouse storage for 100,000 casks.  Tullamore Distillery draws the finest natural Irish water from the nearby Slieve Bloom Mountains and will be capable of producing the equivalent of 1.5 million cases of Tullamore D.E.W. annually.

 

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About Tullamore D.E.W.

Tullamore D.E.W. is the second largest Irish whiskey in the world in the fastest growing category. It has been widely acclaimed by whiskey connoisseurs, most recently winning a Gold Medal at the 2014 International Spirits Challenge for Tullamore D.E.W. Original. AdditionallyTullamore D.E.W. 10 Year Single Malt won the Chairman’s Trophy (highest award) for best Single Malt Irish Whiskey at the 2013 Ultimate Spirits Competition and Tullamore D.E.W. 12 Year Old Special Reserve won the Double Gold Medal at the 2013 San Francisco World Spirits Competition.

 

With an intriguing smooth yet complex character, Tullamore D.E.W. is triple distilled, but is also a unique blend of all three types of Irish whiskeys; the pot still, malt and grain whiskeys. As a result, Tullamore D.E.W. is three times smoother with an added gentle complexity. Tullamore D.E.W. was the first and remains one of the few international Irish whiskey to pioneer this blend of three.

 

Created in 1829, the brand’s strong heritage started in Tullamore, a town in the heart of Ireland, and was fostered by the vision of an early founder Daniel E. Williams, whose initials live on the bottle to this day. True to its heritage, a new distillery is now being built in the town of Tullamore to bringing Tullamore D.E.W. back to its roots.

 

Tullamore D.E.W. is best enjoyed to taste, but we recommend neat, on the rocks or served long with ginger beer, fresh lime juice and a dash of bitters in a Tullamore Irish Mule.

 

About William Grant & Sons

William Grant & Sons, Ltd. is an independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1887. Today, the luxury spirits company is run by the fifth generation of his family and distills some of the world’s leading brands of Scotch whisky, including the world’s most awarded single malt Glenfiddich®, The Balvenie® range of handcrafted single malts and the world’s third largest blended Scotch Grant’s® along with iconic premium spirits brands Hendrick’s® Gin, Sailor Jerry® Rum, Tullamore D.E.W. Irish Whiskey and Milagro® Tequila.

 

William Grant & Sons has been honored as “Distiller of the Year” by the prestigious International Wine & Spirit Competition and International Spirits Challenge eleven times over the past 15 years, and most recently by the IWSC in 2013.

 

Founded in 1964, William Grant & Sons USA is a wholly-owned subsidiary of William Grant & Sons, Ltd. and features one of the fastest growing spirits portfolios in the USA with brands including Glenfiddich, The Balvenie, Hendrick’s Gin, Sailor Jerry Rum, Tullamore D.E.W. Irish Whiskey, Milagro Tequila, Grant’s, Hudson Whiskey, Gibson’s Finest, Monkey Shoulder, Clan MacGregor, Reyka Vodka, Solerno Blood Orange Liqueur, Montelobos Mezcal, Ancho Reyes Chile Liqueur,  Lillet, Art In The Age, The Knot, and Raynal French Brandy. For more information on the company and its brands, please visit www.grantusa.com.

The Hunt for Apple Cider

September 17, 2014

Autumn is rapidly approaching and it is time  for my annual search for a local unfiltered Apple Cider.  Apples grow in abundance in Northern New Mexico believe it or not.  For half a century there was even an orchard here near Cochiti Pueblo called Dixon Apple  that was the creator of the Champagne Apple variety (sad if you never had one as the orchard burned during Wildfires in 2011).

I love cider drinks in the cool months.  Mulled Ciders, Shanties, Dry Cider, Hard Cider, Soft Cider: you name it I am on it.  My son loves to help when doing mulled ciders at home and sitting by the fire at our house or beside the smoker outside as we slow smoke some big dead animal

So,what should you look for when searching for apple cider?  That’s a great question as  with so many things, definitions and regulation vary.  But here are a couple things to know….

Apple Cider vs. Apple Juice

The Food Police haven;t gotten a hold of this one yet (guess they are too worried about aging cheese on wood). But the general understanding is that “cider”  is cloudy and unfiltered whereas “juice” is clear.  Juice starts as cider (picked, washed, pressed) then basically filtered and dehydrated into “concentrate” for mass production and reconstituted either by the bottler or at home from a little packet.

Filtered Vs Unfiltered

You knew it was next!   Pretty simple though sediment or not.

Pasteurized vs Unpasteurized

We all know what pasteurization is: heated a product about 165 degrees for 10 seconds to kill off any and all bad stuff.  When buying Apple cider at a market most of what you will find is pasteurized cider with the rare occasion it is not pasteurized.  Buying direct from the orchard or at the local Farmer’s Market you most likely to get unpasteurized liquid love.  But here is where it gets tricky and you have to become a bit of a detective yourself.  Ask questions about the orchard, the process especially washing and sanitation.  A couple years ago unpasteurized cider was found to the the culprit in an E coli outbreak.  How? animals grazing in the field, or apple picked up off the ground can contribute to this. So don’t be shy about asking your apple grower what is happening at their orchard.

Cold Pressed

This simply means heat was not used to extract the juice from the pulp

Hard vs Soft (sweet)

Not entirely meaning to go down the porn path here but there is just no avoiding it.. Hard cider = alcoholic, Soft or sweet cider = nonalcoholic.  Leave soft cider in a open container for a couple days and guess what….natural yeast pop in start doing their thing with the natural sugars in the cider, it ferments and becomes hard. Told you it was unavoidable. Don;t want the kids to get into the hard stuff.

Shelf Life

Unfiltered, unpasteurized cider is good refrigerated for about a week.  If it is pasteurized, you can double or triple that time. Do also keep in mind if you hear the cider for drinks, you pasteurized it yourself and if you added booze to it while cooking it for say a Mulled Cider, alcohol is a natural preservative and you extended the shelf life again.

Want to make your own?  Its really not hard to do, but can be expensive.  Here is what you need.

  • 11-13 pounds of ripe juicy apple (the variety or combination of varieties is up to you, but don;t forget to make notes)
  • Food mill or Food processor
  • Cheese cloth
  • Strainer
  • Wide mouth food grade container
  • Clean sanitized bottles

11-13 pounds of apples will yield about a gallon of juice (kinda not very cost effective but hey its fun to DIY).  Chop the apples up: there is no need peel them as you’ll want to flavor in your end result.  It’s really no even necessary to core the apple but that is up to you.  Place apple you the machine and run until the apples are pulverized.  Put your cheese cloth in the strainer.  put in the contents of your food processor into the cheese cloth and let strain.(if using a foo mill you’ll of course have to do this over the wide mouth container). There ya go!

What to do with your fresh pressed cider?  My favorite is the aforementioned Mulled (spiced) Cider.

  • 24 ounces Apple Cider
  • 8 oz “dark” spirit”
  • 1 orange
  • 15 cloves
  • 2 cinnamon sticks (make sure it’s ceylon cinnamon not cassia bark)
  • Crock Pot
  • Optional Saucepan

Crock Pot method.  Cut up orange into slices, place cloves into the slices.  Place all ingredients in the crock pot and set to high.  Wait, wait wait wait (it’s a Crock Pot!!)

Stove Top Method: Same as above but add to a medium save pan and heat of medium heat just to a boil, the reduce heat.  let simmer for 10-15 minutes. Then remove from heat and pour into the Crock Pot.

when ready to serve, ladle you cider into your favorite mug, and curl up on the couch or your deck in the cool evening air

Happy Autumn All!!!

Balanced Life: Lessons from a Cocktail Glass

September 15, 2014

Let’s face facts here.  No matter how good your upbringing, no matter how genuine your intentions, no matter how decent your action and no matter how you surround yourself and in turn express Love…….shit happens.  Not just to you but to everyone at some point or another (in some cases the several moments at the same time).

So it goes. But we all learn to move on and move through with our high proof inner strength.

With the exception of a few random posts, and working at Secreto Lounge, I have done very little work.  My boss would probably say I have barely even shown up for work!  Why is this? I needed to re-balance.

Between teaching classes, doing private events, responding to an average of 74 emails a day, making public appearances, and daily shaking behind the bar, I began to allow my world to become consumed by all-things-work with little or no focus on the guy that is trying to make all that happen. Not to mention trying to be a dad.  Living, working and playing booze all day turns life into not a well balanced drink something more like a Pickle Back Shot.

070514P_679One of the ways I decided to break this vicious cycle? Whitewater Rafting! And not just rafting , but training as a Raft Guide. Each weekend this past summer I was riding the Rio Grande River away from my phone, away from my computer, and away from the bar finding a sanctuary in the Rio Grande Gorge learning to navigate boats on Class III and IV rapids.

When I first moved to Santa Fe, I didn’t work in the bar biz: I was a Ropes Course Facilitator at  a summer camp and part of my excitement in being a guide was using those team building skills again taking a group of strangers, or a family, or a bunch of friends down the river creating fun, and making memories.

And I learned some things about myself as well.  I learned that great ingredients in life are necessary and that every ingredient is great in and of itself.  That some things are good together, and others are not and the only way to find out if they do is to try.  Focus on the moment with precision and pay attention to exactly what you are putting into your life’s mixing glass. There is reason for the gentleness of stirring and the vigor of shaking.  Over pouring can be overpowering and putting too much or too little in will not achieve balance.

“Craft”y Marketing

July 30, 2014

There is a buzz on social media right now as some people have “blown the whistle” on the fact that many “craft” products are made at a couple mass producing distilleries. I have needless to say seen and commented on these post to a point where I am compelled to say a couple things here.

1. There is little that regulates how a marketing team or PR company, a Brand ambassador or even a sales rep push a product. This is what they are paid to do. They are taught buzz words to catch industry attention. NAd they cater this to each one of their buyers. They do not sell a product to a cocktail bar as they do to a dive bar.

2. Each of these groups are there for the sale. PERIOD! They work on commission just like you and me (we call our commission a tip)

3. Many big distilleries are contracted by smaller companies to make a particular juice for that smaller company as it is simpler and cheaper for production and in turn keep the ottle cost coming to the bar down. Who wouldn’t appreciate that??

4. The word “craft” is a marketing ploy:not a level of quality. Again a buzz word. It has nothing to do with quality of production.

5. Dig past what the sales people tell you. Talk to the experts. I’ll give you an example. Recently I was concerned that a particular tequila I carry did not sport the “Certified USDA Organic” logo, so I started to investigate and bit the level of BS I found was an eye opener. I started with asking a general question to experts and aficionados finding that production had moved twice, the product not certified any longer AND the “hand crafted” claim was being done by a bull dozier!

6. Do not confuse your tastes with what sells. Yes, some of the stuff I like to consume is stocked in the bar I work in. Some are not. Why? Because they do sell!!! My job as a bartender is to make the house money. IfI am not doing that, I don’t have a job. The rest of what I do is part of selling those products and drinks. But if something on the back bar isn’t moving and taking up space, I will drop it no matter how much I enjoy it. It is not about what I like. It, like the marketers, the Brand Ambassadors, The Brand mangers, and the Sales reps, is about what I can sell.

Those of you who went to Tales this year and attended the Spirited Awards may recall this video introducing Best New Spirit…..just saying it is what we all sound like

[View:https://www.youtube.com/watch?v=vGZKTfwjoR0:550:0%5D

Spiking Up Snow Cones

July 2, 2014

Recently I moved (again) and during the move I found a cheap little snow cone maker that I had bought a couple years ago. My son was especially excited and and we filled the ice molds in hopes of a fun snack to cool off in the desert heat. And doing fun things like this is a treat in itself. I have never been happy with the pre-made syrups for snow cones (big surprise) so my son and I set out on an adventure of creating our own syrups . We started brainstorming what flavors we wanted (I do miss the days when I’d ask him what flavor he wanted and he would say “BLUE!”).

We started playing with the different ideas and started making syrups and as we did this, my bartender mind set in and I began to wonder how I could spike these summer treats up to add to the grown up fun. But we will get to that in a second. The easiest way to make your own snow cone syrup is to take any fruit juice, drink mix etc and make a 1:1 simple syrup. But why stop there? Why be 1 dimensional? The first big idea we came up with was Pina Colada. We took 2 oz of pineapple juice and combined it with 4 oz coconut water then added 6 oz of sugar and voila!! Pina Colada Snow Cone. Its pretty easy to do just adjust the sugar level to your liking but 1:1 seems to keep the kids happy. Personally these syrups are a little too sweet for my taste but I wasn’t making this for me and honestly he loved it.

Pina Colada “grown up” style was pretty easy as well as was Daiquiri. But I wanted something a little more daring. Being Tennessee born there is one drink that always refreshes the Southern side of me……I decided to make a Mint Julep Snow Cone. Here’s what you do….

Mint Julep Snow Cone Syrup

4 oz Bourbon

2 oz Sugar

12-15 mint leaves

In a small sauce pot over medium heat bring this mixture (sans the mint) to a boil. Be careful because it is easy to ignite the bourbon and burn your eyebrows off. Once boiling reduce heat and stir in the mint leaves. Stir briefly, remove from heat and let steep until room temp (couple hours). Strain off the mint and refrigerate. Tasty

Then I wondered if I could make something equally classic but not really a summer cool-down kinda drink. MANHATTAN!!!!! This came out fantastic and was a great summer cool down

4 oz Rye

2 oz Sweet Vermouth

4 dashes bitters

3 oz Sugar.

The procedure is the same as above.

So have fun in the sun this summer with your own Spike Up Snow Cones

 

Master Distiller Bill Scott Joins Ocean Vodka as Brand Expands

June 25, 2014

A little while back I reviewed Ocean Vodka with resounding praise.  Here is an update on what is going on with them.  Notice please that Bill Scott has pioneered many organic spirits and I am glad to see him now with Ocean

(Maui, Hawaii) June 24, 2014 – Hawaii Sea Spirit’s CEO Shay Smith is thrilled to announce that Bill Scott has joined the company as Master Distiller in charge of production.

“Bill Scott has mentored me for the past ten years as we took Ocean Vodka from concept to market,” says Mr. Smith.  “He has been a huge part of the success of Ocean Vodka, with an award-winning recipe that continues to garner great reviews and interest.”  Ocean Vodka recently went into three additional states and one province in Canada, bringing the total to 35 U.S. states.

Bill Scott is widely regarded as one of the top spirits industry leaders in the arena of white spirits production (fermentation and distillation), spirits flavoring systems, and innovative product development.  During his eighteen-year spirits career, Scott developed award-winning flavoring systems for over 20 premium and ultra-premium distilled spirits brands.  Accolades from domestic and international distilled spirits rating organizations include many best-of-the-best ratings.  Scott formulated and was influential in the success of vodka brands Blue Ice Vodka, American Harvest Organic Spirit, Square One, and 44 Degrees North.  

More info: OceanVodka.com

About Ocean Vodka

Ocean Vodka is 100% certified USDA Organic, gluten-free, and the only vodka in the world made from organic sugar cane and deep ocean mineral water, sourced from a depth of 3,000 feet off the Kona Coast of the Island of Hawaii.  The Ocean Vodka Organic Farm and Distillery in Kula, Maui highlights the company’s commitment to socially and environmentally conscious business practices.  Ocean Vodka has been the exclusive vodka on Hawaiian Airlines since 2007, and is the number one selling spirit made in Hawaii.  Ocean Vodka is sold in 35 states, Washington, DC, and Canada and is sold at $32.99/750ml.  Produced by Hawai‘i Sea Spirits, Kula, Maui, Hawai‘i 40% ALC/VOL (80 Proof).

 

Gloves Off!

April 29, 2014

I started in the restaurant industry while I was in high school bussing tables at a now closed (sadly) pizza place in Atlanta, Georgia.  About a year or so into the job I became a cook.  This was back in the 80’s mind you and there were many things we could do then : some of which are good things to be gone like smoking in the kitchen.  I do remember though that this was when many food service places were beginning to use latex or plastic gloves and I remember telling my coworkers in a rant (big surprise) that i would never….. NEVER work in a place that required gloves.

Well times change as they do, and I have worked in kitchens since that did require them. And I did wear them.  But I don;t like them, and do still stand by my feelings about them when it comes t food service.

Simply put gloves give the customer the illusion of sanitation.  Simple fact.

I have spoken with many chefs and cooks over the years and they all agree.  Gloves are frequently required by state r local health code.  But are they cleaner than using your hands?  More Sanitary?  Not so much.

The use of gloves is an illusion as I said.  I can tell when my hands are dirty and I will wash them instantly but I cannot tell when a glove feels dirty.  See where I’m going here?

Any germs that may be on my bare hands will be killed in the cooking process. Using gloves only makes me think not to wash my hands unless I leave the line.  Another question is how often are the gloves being changed?  For me I would wear them until they haad holes in them and any times I would have a cotton cutting glove on as an insulator for hot pans and never notice the gloves having holes until I looked at my hands.  What I would see is black dirt on the fingers of the cutting glove and wonder how long I had been wearing them like that.

But working with bare hands whether on the line or behind the bar I can feel when they are dirty.  I can feel when They are sticky from sugar or citrus and rightfully so I wash my hands frequently because of this.  Wearing gloves prevents me from doing that as all I feel is latex.

So, just a thought to those who want this kind of regulation for bartenders as they now require in California.  Gloves are an illusion to cleanliness.

 

 

 

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