Monthly Archives: March 2015

Dry Fly Washington Bourbon Whiskey 101 Review

bourbonDry Fly has always walked to the beat of its own drum, and that’s a good thing. Dry Fly’s Vodka, Gin, and Washington Wheat Whiskey all stand out in their categories as examples of unique offerings with distinct and unconventional flavor profiles. The one common theme that has run through all of Dry Fly’s products is quality. Dry Fly is fairly unyielding when…….READ MORE

ALLAGASH BREWING COMPANY SAISON

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Allagash Saison is our interpretation of a classic Belgian farmhouse style. It’s golden hued, brewed with a 2-Row blend, malted rye, oats, and dark Belgian candi sugar and hopped with Tettnang, Bravo, and Cascade hops. Fermented with a traditional saison yeast strain, Saison exhibits notes of spice and tropical fruit in the aroma. Citrus….READ MORE

Dogfish Head Festina Peche

hod-beer-blogPumpkin beer may be creeping onto store shelves, but there’s one more summer beer I’d be remiss in not reviewing before Labor Day.

Dogfish Head Festina Peche is one of my favorite beers to enjoy on a hot day. I used to hate the beer. I took home a four-pack of this several years ago expecting something sweet. Peach beer? How could that be bad? Thinking the beer would taste something…READ MORE

Sierra Nevada Ruthless Rye IPA

ruthlesswebI love getting new releases, especially Sierra Nevada’s, as you can always count on a well made, thoroughly vetted take on a style. This one even came from the future – the neck label states boldly that it’s from 2012. SN’s newest offering, Ruthless Rye IPA, is scheduled to take over the seasonal beer release slot once held by Glissade golden bock (a beer that has now been discontinued). Now Sierra is dipping its toes into the increasingly popular rye beer waters, following fellow northern California brewer Bear Republic’s long-standing Hop Rod Rye. Ruthless Rye is……READ MORE

Dogfish Head Aprilhop Review

dogfish-head-aprihopOur fruit beer for hopheads! Aprihop is an American IPA brewed with Pilsner and Crystal malts. It’s massively hopped — in the continuous fashion, of course! — and the flavor is complemented by the addition of apricots. After fermentation, the beer is dry hopped with irresponsible amounts of Amarillo hops. The beer has a hoppy aroma, with the apricots playing a supporting role. The flavor is rich with late hop flavors, and its bitterness is tempered by just the right amount of malt sweetness and fruity undertones from the apricots. This is one of our most popular seasonal beers…..READ MORE

Angel’s Envy Bourbon Review

angelblogWe are impressed with this new Bourbon as it had an incomparable smoothness and unique character.
This expression is distilled three times and aged a minimum of four years in a new, charred white oak barrel and then finished with an advanced maturation process using two different types of port cherry casks (Vintage and Ruby)
As one of the original pioneers of the premium bourbon and whiskey category in the U.S., Lincoln came out of retirement to create this incredible new bourbon taking into account 200+ years of Bourbon heritage and mingling it with more than 400 years of Port…..READ MORE

Old Grand-Dad Review

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Old Grand-Dad was a distiller named Basil Hayden who made his name by distilling a bourbon whiskey made with a higher percentage of rye giving it a more robust and spicy flavor. The distillery he started (along with his recipe) was handed down from generation to generation and it was his grandson, a 3rd generation distiller who ended up naming the whiskey after his grandpa Old Grand-Dad. During prohibition the company who owned Old Grand-Dad made the whiskey as a “medicinal whiskey” that could be purchased with…..READ MORE

Oola Distillery unveils its first bourbon

OOLA-WHISKEYFor years now, the chemists inside Oola Distillery’s Union Street lair have been concocting the brand’s first whiskey. Unlike vodka and gin, for which Oola has already established a positive reputation, whiskey requires some serious patience, and owner Kirby Kallas-Lewis has been waiting calmly as his first batch of the stuff whiled away the better part of the past three years in oak barrels. The time has finally come to break it out…..READ MORE