wunbe
Buckeye
This week I had my first encounter with a 'micro distillery' and its products
By way of background, late in life I have become a non-drinker after years of enjoyment -- and the occasional over enjoyment. No religious turn just an awareness that it was no longer doing me any good at my age and it was time to stop. No AA, no pulpiting, just stopping more or less cold. Doing so gave me lots of play money left over for other passions and no regrets in the AMs.
Anyway, a buddy wanted to try this new startup in our area and I 'went with' as the kids say.
The place is brand spanking new with a comfortable bar/tasting area nicely appointed and a view of the works behind huge glass windows. Everything gleaming and shining SS on the shop floor. You would think you were in a high end watering hole rather than a small plant.
The part owner/rep, a genial guy and clearly an expert in love with his hobby turned family profession, does an informative stand up, half hour, briefing on how they make their whiskies with virtually everything from barrel prep -- flaming -- to bottling done in house. With an attention to detail, drive to excel, and still evident learning by doing attitude that takes the work out of work. The details of the process flow freely -- so much so, it is a bit overwhelming.
Then the tasting. Small drams of their product in maybe a dozen different forms with gins and vodka at one end and traditional darker whiskeys at the other. I abstain from the mid section offerings of fruity infusions aimed at the fern bar set and brilliant but misguided experiments -- Barbecue Whiskey!. The tastes of the clear standard runs are clean and pleasant but not up my alley. At the far end of the gauntlet ,however, are the dusky offerings. And, the last gasp, if you will, is a stunningly good Virginia Brown Whiskey -- it can't be called Bourbon til it ages five years in the keg and they have only been in business a few years.
The name is "Brutality" and the first taste straight justifies it. Aggressive, hard, jolts of good flavors literally assault you -- a WTF moment. Then the guy behind the bar takes an eyedropper -- yes -- and puts just a few drops of tap water and later a sliver of ice in the glass. Swirled and sipped it goes all gentle on you with distinct layers of flavor that hang on and thoroughly discourage any idea of rushing beyond a sip at a time. Over time God knows how good it will get but it is way better than any I have had to date.
I am protected from backsliding on my life choices because it is made in limited runs with a high price tag. But two bottles walked out with me. One for family dos and one for the Black Dog days waiting out there.
wunbe
By way of background, late in life I have become a non-drinker after years of enjoyment -- and the occasional over enjoyment. No religious turn just an awareness that it was no longer doing me any good at my age and it was time to stop. No AA, no pulpiting, just stopping more or less cold. Doing so gave me lots of play money left over for other passions and no regrets in the AMs.
Anyway, a buddy wanted to try this new startup in our area and I 'went with' as the kids say.
The place is brand spanking new with a comfortable bar/tasting area nicely appointed and a view of the works behind huge glass windows. Everything gleaming and shining SS on the shop floor. You would think you were in a high end watering hole rather than a small plant.
The part owner/rep, a genial guy and clearly an expert in love with his hobby turned family profession, does an informative stand up, half hour, briefing on how they make their whiskies with virtually everything from barrel prep -- flaming -- to bottling done in house. With an attention to detail, drive to excel, and still evident learning by doing attitude that takes the work out of work. The details of the process flow freely -- so much so, it is a bit overwhelming.
Then the tasting. Small drams of their product in maybe a dozen different forms with gins and vodka at one end and traditional darker whiskeys at the other. I abstain from the mid section offerings of fruity infusions aimed at the fern bar set and brilliant but misguided experiments -- Barbecue Whiskey!. The tastes of the clear standard runs are clean and pleasant but not up my alley. At the far end of the gauntlet ,however, are the dusky offerings. And, the last gasp, if you will, is a stunningly good Virginia Brown Whiskey -- it can't be called Bourbon til it ages five years in the keg and they have only been in business a few years.
The name is "Brutality" and the first taste straight justifies it. Aggressive, hard, jolts of good flavors literally assault you -- a WTF moment. Then the guy behind the bar takes an eyedropper -- yes -- and puts just a few drops of tap water and later a sliver of ice in the glass. Swirled and sipped it goes all gentle on you with distinct layers of flavor that hang on and thoroughly discourage any idea of rushing beyond a sip at a time. Over time God knows how good it will get but it is way better than any I have had to date.
I am protected from backsliding on my life choices because it is made in limited runs with a high price tag. But two bottles walked out with me. One for family dos and one for the Black Dog days waiting out there.
wunbe
