Podcasts about haus alpenz

Episode 118 features St. Elizabeth Allspice Dram. Bottled in 750ml at 22.5% ABV, or 45 proof and it retails for about $30.Enjoy this episode with a tiki cocktail using "Pimento Dram" if you like.St. Elizabeth doesn't have standalone brand website, but here's the producer's website: https://alpenz.com/product-allspice.html Brief Historical Timeline:1850s - Pimento Dram is thought to have been invented.1862 - First written reference to Pimento Dram as a commercial product.1900s - Pimento Dram is fairly common, and finds use in Tiki cocktails.1980s - Pimento Dram leaves the US market.2008 - Haus Alpenz creates St. Elizabeth Allspice Dram, bringing Pimento Dram back to the US.Key Cocktails:St. Elizabeth Allspice Dram works in many tiki cocktails, but try this British concoction from 1937, the Lion's Tail.Ingredients:2 oz. Bourbon0.5 oz. of St. Elizabeth Allspice Dram0.5 oz. fresh squeezed lime juice1 teaspoon simple syrup2 dashes Angostura bittersOrange twist Combine ingredients in a shaker with ice, shake until well-chilled, then strain into a coupe or cocktail glass. Express oil from the orange twist over the top of the drink and discard (the twist, not the drink!). References:Book: Vintage Spirits & Forgotten Cocktails by Ted Haigh, copyright 2009 revised edition.Wikipedia Article on AllspiceWikipedia Article on Saint Elizabeth ParishWhat is Pimento Dram by The Spruce Eats2008 Article from the San Francisco Chronicle discussing the launch of St. Elizabeth Allspice Dram2015 New York Times ArticleCocktail Society Article on Allspice DramLiquor.com Article on the Lions Tale CocktailContact Information:Official show website is: www.liquorandliqueurconnoisseur.comJoin my mailing list: http://eepurl.com/hfyhHfFacebook: https://www.facebook.com/liquorandliqueurconnoisseurInstagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/

Episode 113 features John D. Taylor's Velvet Falernum. Bottled in 750ml at 11% ABV, or 22 proof and it retails for about $22.Enjoy this episode with a pour of John D. Taylor's Velvet Falernum mixed in a tiki cocktail if you like.John D. Taylor's Velvet Falernum doesn't have a website I can find, so here's the US Importer's website: https://alpenz.com/product-falernum.htmlBrief Historical Timeline:Pre-1800s - Falernum is likely being made in Barbados on sugar estates alongside rum1821 - The first printed reference to Falernum is found1890 - John D. Taylor is said to have refined the Falernum recipe into this award-winning liqueur1934 - Falernum is used in tiki cocktails by Donn Beach at Don's Beachcomber1970s - Falernum is gone from the US market and global sales decline along with tiki1993 - R. L. Seale & Co. Ltd. purchases blender Alleyne Arthur who had previously purchased John D. Taylor, bring this version of Velvet Falernum under R. L. Seale & Co. Ltd.'s ownership2009 - Haus Alpenz begins importing John D. Taylor's Velvet Falernum into the USKey Cocktails:Try the Corn 'N Oil listed on the back label.Corn 'N Oil ½ oz. John D. Taylor's Velvet Falernum2 oz. Aged Barbados RumStir in an old-fashioned glass filled with ice. Garnish with a lime slice.References:Presentation by Richard Seal of R. L. Seale & Co. Ltd. on the history of FalernumWikipedia Article on FalernumDifford's Guide listing for John D. Taylor's Velvet FalernumJohn D. Taylor's Velvet Falernum Instagram AccountTeakwood Tavern Article on John D. Taylor's Velvet FalernumPunch Article on Rediscovering John D. Taylor's Velvet FalernumContact Information:Official show website is: www.liquorandliqueurconnoisseur.comJoin my mailing list: http://eepurl.com/hfyhHfFacebook: https://www.facebook.com/liquorandliqueurconnoisseurInstagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/Twitter: @LLConnoisseur

In this episode we chat with Jake Parrott, Portfolio Manager, Spirits and Aromatized Wines, at Haus Alpenz, and then we enlist the help of Kyle Strategier, beverage manager of Soul at the Joseph, to learn all about one of our favorite floral liqueurs — Crème de Violette.

Pat is constantly extolling the virtues of aromatized wines. Finally, we have a guest who will actually agree with him and won't just make fun of him. Jake Parrott is a friend of the pod and the Whiskey Hotline and is also the national sales director of Haus Alpenz. What Jake sells, and Pat loves, is woefully esoteric. But Binny's customers, and Barrel to Bottle listeners, are enthusiasts. If you have a question for the Barrel to Bottle Crew, email us at comments@binnys.com, or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you'll get a $20 Binny's Gift Card! If you like our podcast, subscribe wherever you download podcasts. Rate and review us on Apple Podcasts.

The May/June 2021 issue of Imbibe features a look at the flavorful world of liqueurs. For this episode, we’re joined by Jake Parrott, the national sales manager for Haus Alpenz—which imports some of the more fascinating (and delicious) liqueurs in the category—as he discusses how such liqueurs are produced and how to properly taste and appreciate liqueurs in cocktails, and guides us through a tasting of several liqueurs in the Haus Alpenz portfolio.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.

Our friend Lee Edwards is well-known in the Little Rock area for his bar management experience at some of the top bars around town, but he left us several years ago to sell for Haus Alpenz in Atlanta. In this episode, Lee shared three spirits from his line-up and taught us how to make a different spritz with each of them. We started with the Aperitivo Cappelletti and soda, then had Bonal Gentiane-Quina with a sparkling apple cider, and finished with the Byrrh Grand Quinquina and tonic. We loved learning about the origins of the spirits and getting to expand our palettes. Thank you, Lee! Cheers! Follow Lee on Instagram: https://www.instagram.com/ledbeverages/ Follow the podcast on Instagram: https://www.instagram.com/convoscocktailsconnections/Follow Amy on Instagram: https://www.instagram.com/redbeautylounge/Follow Emily on Instagram: https://www.instagram.com/emilyreeves/

In this really informative chat with Jake Parrott, National Sales Representative for spirits importer Haus Alpenz, some of the topics we cover include: How Jake took a hobbyist interest in spirits and turned it into a profession - in essence, the sort of story that a lot of our listeners might find inspiring. How Haus Alpenz grew to become one of the foremost champions of spirits and fortified wines that don’t often make it to the US. The story of Dolin Vermouth and how it changed the face of the mixed drinks scene at a key moment in the cocktail renaissance. Then, we conduct a two-bottle tasting of Haus Alpenz spirits, including Pasubio Vino Amaro and Dolin Genepy. We also cover a lot of the ins and outs of the spirits importation and distribution game - including how bottles make their way to the US from abroad and how various regulatory and logistical hurdles are cleared. We also talk about the fascinating oxidized and rancio wines from Spain and the south of France, what indispensable tool Jake carries on him at all times when doing demos, and much, much more.

Episode 6 features a bottle of Amaro Sfumato Rabarbaro. It's 20% alcohol by volume, 40 proof. A smokey digestif. Imported from Italy to the USA. Made in the Trento region of northern Italy by Antica Erboristeria Cappalletti. Enjoy this episode with a glass of Sfumato! Sfumato doesn't have a stand alone brand website, but here's the distiller's official website: https://www.cappellettinovasalus.it/eng/PRODUCTS/AMARI/Amaro-sfumato-Rabarbaro (https://www.cappellettinovasalus.it) The US importer, Haus Alpenz has a nice listing with details in English: https://alpenz.com/product-sfumato.html (https://alpenz.com/product-sfumato.html) Brief Historical Timeline: 1906 - Cappelletti is founded 2017 - Sfumato is imported into the USA Key Cocktails: As an amaro, Sfumato is perfectly served neat, but it does add a great smokiness to cocktails. Campfire Sour: 1.5 oz. Sfumato 1.5 oz. Bourbon (90-prof recommended) .5 oz. Lemon juice Shake with ice. Strain into a double rocks glass over ice and garnish with a lemon wheel. Many more recipes can be found here: https://alpenz.com/productrecipes-sfumato.html (Recipes) References: BooK: https://www.amazon.com/Amaro-Spirited-Bittersweet-Liqueurs-Cocktails-ebook/dp/B01AQO16Z2/ref=sr_1_1 (Amaro - The Spirited World of Bittersweet, Herbal Liqueurs) by Brad Thomas Parsons https://www.chicagotribune.com/dining/drink/ct-rabarbaro-drink-this-food-0215-20170210-story.html (Chicago Tribune Story on Sfumato) https://punchdrink.com/articles/how-to-use-cappelletti-amaro-sfumato-cocktail-recipes/ (Brief Punch article on Sfumato) http://pdxfireside.com/ (The Fireside) where I first tried Sfumato Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

While many of us in the industry have loads of knowledge in regards to cocktails and spirits, not many of us know the ins & outs of the vermouth & aromatized wine. To help us navigate the mysteries of this important cocktail ingredient, we decided to nerd out with vermouth specialist, Jake Parrott of Haus Alpenz. So, tune in this week & learn all about what makes aromatized wines so unique.   LEARN MORE:   Haus Alpenz https://alpenz.com     ==============================   Join us every Monday as star bartender, Erick Castro, hangs out with some of the top bartenders from around the world while drinking a little bit of whiskey. The truth about bartending comes to the surface, since nothing is off limits and topics range on everything from sleeping with customers to the first time you got drunk.   FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge   FOLLOW US ON TWITTER:   Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge      

Jake Parrott from Haus Alpenz returns to talk about Maderia – what it is, how it’s made, and what makes it so unique. Per usual, Jake gets a little geeky...

Vermouth, Amaro, and Haus Alpenz or: How I Learned To Stop Worrying and Tell Jake to Shut The F*ck Up If there are two confusing categories of alcohol, vermouth and...

Golden Moon Amer dit PiconJamie Boudreau on Amer PiconBrooklyn cocktail on WikipediaMoleskine address book (Jake's cocktail recipe book)Cocktailpunk BittersHaus AlpenzAlcohol Professor on the Haus Alpenz line upElisir Novasalus compared to Malort by ChicagoistUnderbergSuppenkuche in San FranciscoPTC taste test on AmazonSuper taster test kit on AmazonAmaro CioCiaro on Difford's GuideBittermens Amère NouvelleTorani Amer at BevMoDIY Amer PiconPicon Bière on PunchNirvana cocktailPicon recipes on Savoy StompHaus Alpenz portfolioServing absintheIcelandic licorice treatsVisit IcelandIcelanders park their babies outsideIcelanders believe in elvesOAK at Fourteenth in BoulderKronan Swedish PunschWhite Chapel in San Francisco