rygr’s Post

Several interesting points in this interview w/ Melkon Khosrovian (Thanks for taking the time Melkon!) 🛋️🍹 Relaxation positioning "It really brings up the question, what is the purpose of a cocktail? We settled on the cocktail occasion being to transition people from work mode to relax mode... that’s why we tell our retail partners that they should be in the same section as alcohol, because they do the same thing as liquor and they are used in the same way." 💲🔍 Justification for NA pricing "...with non-alc cocktails, customers have to really enjoy the taste in order to drink them, which means we make them with high-quality ingredients and that costs more...I think they’re (retailers are) seeing that these products garner a higher price-point because the clients that are looking for this stuff are more sophisticated." 💡🏭 The need for smaller organizations to innovate "As a little company, you have to deliver more than you charge. We have to out-deliver on quality and value, so we do it through innovation in terms of production and flavor development." Author: Ferron Salniker Source: BevNET.com, Inc. #nonalcoholic #nonalcoholicdrinks #nonalcoholiccocktails #nonalcoholicspirits https://lnkd.in/g_qZaCSj

Today I wanted to talk briefly about Mortlach. Sometimes referred to as 'The Beast of Dufftown' it is a Speyside whisky which very much marches to the beat of its own drum. Its has a cult following within the whisky community and has been showcased and celebrated by independent bottlings long before the establishment of its own distillery core range. Unlike many Speyside whiskies that are known for their fruity, floral and approachable styles, Mortlach is rich and robust, with a distinct savoury meatiness a defining characteristic. Mortlach owes its unique character to a couple of factors. The first is its continued use of worm tub condensers. This traditional method for condensing vapour back into spirit results in less copper contact than modern shell and tube condensers, leaving a more sulphurous spirit behind. The second factor is Mortlach's 2.81 distillation regime. I have had this explained to me several times and will probably need it explained several more to fully grasp it. If I understand correctly, the majority of the spirit is double distilled, whilst the remainder is triple distilled using the smallest of their 6 stills, affectionately dubbed 'Wee Witchie'. Mortlach's 2.81 distillation process was pioneered by Alexander Cowie around 200 years ago, and remains to this day. Internally it is referred to as "The Way". With that in mind, I am surprised the below collaboration has yet to be organised. A future Diageo special release perhaps? ------------------------------------------------------------------------------------ Diageo and Disney, be kind! This is for entertainment purposes only, I do not own the images or copyrights. I do, however, expect a credit if you do go down this path! This is the way.

A new wine in the Y Series range, this Lighter Pinot Grigio comes in at 7% alc compared to the 12% of the "normal" release. With the no and low alcohol movement gaining momentum, this is a pleasing addition to the range. https://buff.ly/3RkY4BN

Triple-Distilled Elegance: Unlocking the Secrets of Irish Pot Still Whiskey! Whisky can be produced using either column or pot stills. While the triple-distillation process is commonly associated with Irish whiskey, it is not exclusive to Ireland. Distilleries in Scotland, the U.S., England, Sweden, and Australia also embrace the triple-distillation method. How It Works: Triple-distilled whisky undergoes three rounds of distillation, usually in copper pot stills. This process concentrates alcohol and creates lighter, fruity flavours. Each run through the still refines the spirit. Have you experienced the elegance of triple-distilled whiskey?

I get to taste lots of new Whisky, which is nice. Because of new technology and a deep understanding of how it's made, most (if not all) of the Scotch coming out of Scotland is pretty good. You get the odd 'expert' who'll tell you about Sulphur notes and other 'notes', which render it not as good, in their pretentious tasting 'notes'. I've never noticed this. As you might see, I'm not a fan of being told what I'm tasting. If I'm told I'm 'getting' cough sweets or other such preposterous pointers, it's usually a pointer that it's probably going to be a wee bit too serious a tasting for me. When I first tasted Lindores, it was pretty clear it was rather good, for all sorts of reasons. That's why you know that this special finish will ALSO be rather good, for all sorts of reasons. I fully understand that some people might not like it. Just like I'm not a huge fan of heavily peated Octomore. It doesn't mean I'd review it as bad. MOST Scotch Whisky is 'flavoured', whether that's with Peat smoke, Sherry, Bourbon, or in this case, Wine. You need to find one you like, THAT is the purpose of Tastings. Finding one you like, not being sniffy about one you don't. #ScotchWhiskyTruths

Would you buy a rye whisky with a blue label? The iconic green label choice for rye whiskey makes it stand out in any store. You see green, you buy it! Simple. Take a deep dive into the evolution of the green label with VinePair, and learn what goes into making green so synonymous with rye! #OnTheJobAtEpson #EpsonLabels #DigitalLabels #DigitalPress #DigitalPrinting #surepress #TLMI

The latest OIV - Die internationale Organisation für Rebe und Wein Focus 2023 looks back across the last 20 years and finds a dramatic shift in style from red to white and pink. Do we see the conversion of a product that many still see as closely associated with #terroir, #vintages and food matching into a #beverage like any other? https://lnkd.in/ddT2ptc6 #winestyle #wineconsumption #winemarketing #wineindustry #winebusiness Robert Joseph

Distillation is a crucial process in alcohol production. Column and Pot Stills are two different types that contribute to the complexity and taste of premium spirits like Single Malt Whisky, Vodka, and Gin. Pot Stills, with their distinctive shape, follow a traditional batch-by-batch approach, resulting in complex flavors. Spirits like Single Malt Scotch Whisky, Irish Pot Still Whiskey, Cognac, and Craft Gin are produced in Pot Stills. Column Stills have a tall design and are designed for uninterrupted operation as they continuously process liquid and efficiently separate alcohol from impurities to produce pure and light spirits. Types of spirits produced in a Column Still include Vodka, Light Rum, Grain Neutral Spirits, and Light Whiskey. Learn more about the differences between each type of production in our latest blog https://bit.ly/3wJC90E #DistillationProcess #CraftSpirits #PotVsColumn

What It Means When Whiskey Is Triple Distilled Read More: https://lnkd.in/dmvbGaUv https://lnkd.in/dmvbGaUv

Is there a more classic gift than a bottle of wine? What about a questionable pickle vodka for a white elephant gift? Over on the blog, we are talking about ways to promote holiday spending at your liquor store. https://lnkd.in/g4mK9ug6