Thursday, October 22, 2009

New O'Fallon?

Not sure about the story, but trying to find out. A new one from O'Fallon here in Missouri just got registered. Not sure about distribution yet. Proceeds are being donated to helping preserve endangered species according to the label.

Rare Bourbons...

We just received at Forsyth
A limited amount of
George T. Stagg Kentucky Straight Bourbon
109 hand picked barrels made aged 16 years and 7 months
Eagle Rare 17 year Old Bourbon
39 hand picked barrels aged 17 years and 4 months
Sazerac 18 year Old Rye Whiskey
28 hand picked barrels made

Wednesday, October 21, 2009

Amazing mixologist.....

Traditional Drinks with a Contemporary Twist
With Ted Kilgore

November 17, 2009
$25 / person
The Wine and Cheese Place
7435 Forsyth Blvd
Clayton, MO 63105

We our proud to have nationally awarded and recognized drink mixologist, Ted Kilgore, to lead you through this amazing class. There is no doubt that Ted is "the" cocktail expert in St. Louis. He is working on 8 great drink choices to present in this class and tasting. He plans on using some of the new and very high quality products starting to arrive at The Wine and Cheese Place. His drinks will include Fee Brothers Bitters, Q-Tonic, Creme de Violette Liqueur, Dolin Vermouths, Aperol and so much more. Have you always wondered how to use these ingredients and how to make great drinks on your own? Ted Kilgore will lead you through this amazing class.

We are now taking reservations.

Sign up online now -- click here

More info about the master mixologist....
Ted Kilgore was named...
"The Beverage Network’s 10 Trendsetting Mixologists" of 2008 in the Country!
Ted Kilgore
won the Bombay Sapphire ‘Most Inspired’ mixology competition in July

"The Last Word is anchored by the continued drive and obsession of Ted Kilgore, spirits and mixology professional. In the 12+ years that Ted has been in the business of drinks, Ted has become one of the most recognized mixologists in the Midwest.

In his thirst for knowledge, Ted has studied under such industry leaders as Paul Pacult, David Wondrich, Dale DeGroff, Steve Olson, Doug Frost, and Gary Regan. In May of 2007, he attended the B.A.R. (Beverage Alcohol Resource) in Manhattan and earned the prestigious B.A.R. Ready Certification. Attending Tales of the Cocktail, Grand Marnier Mixology Summits, and research and development travel have helped keep Ted apprised of the national and international cocktail and spirits scene.

Ted can currently be found mixing drinks at Niche Taste Bar in the beautiful Benton Park area of St. Louis, MO." -- The Last Word Cocktails

Tuesday, October 20, 2009

German mead....

First time in the U.S.

Schraml Met Mead....$23.99 / 750ml
Bottled in 2009

Original honey from Bavaria, a very long fermentation, and French Limousin Oak Casks used to mature plum brandy for over 20 years (the plums were Stanley Plums from Germany) provide soft notes of oak, fresh plums and woody/dry tartness.

15.5% ABV
Only 90 cases were imported

Rare and new from Italy...

Brand new from Teo Musso of Baladin....

2006 Xyauyu X Fume....$43.99 / pint

"X Fume 2006 Riserva Teo Musso was brewed in 2006 and bottled in 2008. This begins as Xyauyu, with the added 18-day infusion of smoked Lapsang Suochong Tea and the convection of pure oxygen for a year. Boozy and bready, it possesses the character of satiny smoke and port wine with 14% ABV." — Carolyn-Smagalski, Beer Connoisseur Online

Also in stock now....
Baladin - Italy

Teo Musso
2005 Xyauyu Copper Riserva.....$43.99 / pint
2006 Xyauyu Silver Riserva .........$43.99 / pint
2006 Xyauyu Gold Riserva..........$43.99 / pint

"We are entering now a world of magic, surprises, rhythm where the “sin of gluttony” can be committed without remorse. Here, Teo has made the “drawing room beers” or “dreaming beers” brewed with an oxidation process called Solera, coming to an exceptional result. These beers (XYAUYU’) are marked with the three most important metals of gastronomy: gold, silver and copper. It is advisable to sip and enjoy them on a comfortable sofa, relaxing and daydreaming. The bottle when is opened remains unaltered and can be even drunk and appreciated within a long time. Teo Musso produces three versions Gold, Silver & Copper label which differ from each other in terms of degree of oxidation allowed and fruity perfumery aromas created. Brewing process: Primary fermentation for 25 days The maturation/aging follows the Method Solera ["adjusted by Teo"], wich was developed centuries ago by the Spanish and Portuguese to perfect the aging of their sherry and port.

Teo's Method Solera:
Teo’s objective is to allow Xyauyu to perfectly oxidize during the aging proces of 2.5 years {oxidation plays a critical role in aging port, sherry, as well as our vintage beers - too much oxidation will ruin the liquid - too little will not optimize the change in flavor / aroma during the aging process} .

Here’s how Teo's system works:
Xyauyu is transfered to a steel vessel with transparent membrane and a "oxygen hat". After several tastings during the 2.5 year aging process Teo decides when it's time to bottle (it all depends upon the oxidation velocity). XYAUYU’" -- importer

2005 Xyauyu Copper Riserva "Etichetta Rame"
Copper label
This fine beer can be likened to an excellent Vin Santo.

2006 Xyauyu Silver Riserva "Etichetta Argento"
Silver label
It can be accurately compared to a drawing-room sherry.

2006 Xyauyu Gold Riserva "Etichetta Oro"
Golden label
This golden beer reminds of an enjoyable Madera or an intriguing Chateau Chalon of the French Jura.