BT posted the Recipe

Sangarita de Berrio, a la Pourhouse

http://www.btvancouver.ca/extras/recipes/more.jsp?content=20090814_105302_6900

Pretty darn refreshing especially with some Pico de Gallo or ceviche!

Victoria Gin introduces Travel Size! Soon...bitters?

Our Newsletter Issue 3

Victoria Gin Shook Down!

Yesterday afternoon, Boneta Restaurant shook with Gin Fever as 16 competitors vyed for top spot and to be the creator of the official Victoria Gin cocktail. It was intense.

JT from Market threw flames, Kerran and JS sabered in true Bearfoot style, Cin Cin's Colin planted an urban garden, and with names like "Clearly the Heir" (David Wolowydnik), the "Buckingham Cocktail" (Shaun Layton) and the "Victoria of Eden" the Commonwealth spirit was certainly present.

Wendy McGuinness (Chambar) will find her name and cocktail all over BC as she won the Shake Down and will be featured on the necks of all the Vic Gin bottles leaving the distillery in November. Her combination of Vic Gin and Oloroso sherry was a great segway into autumn. Lauren Mote (The Refinery) and David Wolowydnik (West) tied for 2nd place.

Congratulations to everyone!

Will post pictures, videos, recipes and the stories of inspiration later today.

The Ultimate Mexican Showdown

Tequila vs. Mexcal

So what's the difference between Tequila and Mezcal? No, it's not the worm in the bottle, and no, it's not that Mezcal is Tequila's brute of a cousin. The two are more different than you think, and Mezcal can be just as refined as it's more well-known counterpart.
Mezcal must be made from 100% agave - the pineapple-like plant that is actually closely related to the Lily. This is the main difference between Mezcal and Tequila, as the latter need only consist of 51% Blue Agave, and the rest of the juice can easily be a refined sugar syrup. This combination accounts for a lot of the value brand Tequilas on the market today and doesn't necessarily ensure a quality product.

The Blue Agave is only one species of the Agave plant, of which there are over 400! Mezcal makes use of between 6 and 12 different species of Agave, mixing and matching to play with the characteristics of the plants – or using 100% single species. 8-10 years after planting, the agave are harvested; the "hearts" are collected and then roasted in underground pits which impart a smoky taste to the fruit. The roasted hearts are then pulverized by a massive rock-wheel system pulled by mules (or people if they aren't so lucky) to facilitate the fermentation. Quality Mezcal ferments over 30 days with only the help of wild yeasts wafting around the room. From here it is double distilled and charcoal filtered.

Mezcal most notably comes from the Oaxaca region of Mexico (which also produces incredible cheese), but other certified Denominacions de Origen include Guanajuato and Jalisco that overlap the Tequila regions. It is in these areas where quality Mezcal abounds, and one finds themselves wooed by the smokey flavour and ultra-smooth character of the spirit.

Sangarita's for Breakfast

Sangria's may be a widely accepted brunch cocktail, but this morning on Breakfast Television, we were mixing up something a little stronger. Sangarita is a classic Mexican drink, and the version Lindsay was shaking up on TV today was created by Vancouver's very own Jay Jones, bartender extraordinaire. Jay has been very busy putting together the Pourhouse in Gastown, as many await for its yet-to-be-announced Grand Opening, but he was still able to put together the recipe for us on such short notice before Lindsay's television debut.

"Sangarita de Berrio"

2 oz Jaral de Berrio Mezcal
1 1/2 oz Tomato Juice (canned is fine)
1 oz Fresh-squeezed Orange Juice
1/2 oz Fresh-squeezed Lime Juice
2 dashes Tabasco
4 dashes Lea & Perrins

-Combine all ingredients with lots of ice, and pour back-and-forth repeatedly between the 2 halves of a Boston shaker - do NOT shake
-Strain the liquid into a large rocks glass (approx 10 oz capacity)
-Add ice cubes after to fill (No garnish, no straw - otherwise you don't experience the texture)
-Present with a small porcelain ramekin (or other tiny vessel) with a small portion of Maldon large flake Sea Salt in it
Take the salt in your fingertips and drop it in your mouth - then take a good sip of the cocktail. The salt livens the palate for the flavours to come.

More on Mezcal

In the SPIRIT of the Mezcal Events later this week (Saturday being the Public tasting day at Roundhouse in Yaletown) why not brush up on what's cooking? Follow this link to a short video how Mezcal is made -http://elsenorio.com/production_en.html

Where in the World....

From Lindsay
"I am at City Beer in San Francisco trying some craft brews after being sent down here from True Sake. Tomorrow, The Society of wine educators sherry seminar at Gitane restaurant."

The Refinery's Grand "Opening"

Last week was the "opening" for The Refinery on Granville Street (we say this in quotations because they have been open for a while now, but have only just had their celebratory "opening"....not that we are complaining, it's never to late to throw a party, right?). Our Lindsay was there and reported that it was a fantastic evening. The food was great and the drinks were outstanding. Mia from Victoria Gin was there too, all set up and pouring for those who wanted to try (and who wouldn't want to sip a taster of premium local gin?)

Sake Cocktail Recipes

As seen on the Fanny Kiefer
Studio 4 show

Sakétini
2 oz. Momokawa Organic
1 oz. Victoria Gin
Shake with ice, add a lemon twist.

Saké Latté
3 oz. Momokawa Pearl
3 oz. Coffee Liquer
Serve on the rocks.

Orange Creamsicle
3 oz. Momokawa Pearl
1 oz. Cream
muddle 2 sugar cubes with fresh Orange juice
Shake with ice, and strain into martini glass.
Garnish with orange slice.

Umé Royale
0.75 oz. Nakano Umé
0.25 oz. Vanilla Syrup
Top up a bubbly flute with Blason de Bourgogne Cremant



Give them a go at a sizzling summer soirée

Patrick on Fanny

Once again Patrick will be on the Fanny Kiefer Studio 4 show this Thursdsay! Gracing the television screens yet again this summer. Discover some fabulous drinks to try during these warm evenings as he explores saké cocktails.
If you miss the first live 9am showing, don't fret, it will be on again at 1pm, 4pm and 9pm and watch for reruns all through these hot summer days!

Channel 4

The bottom line on Bubbles

Read on and become that champagne expert you just realized you always wanted to be!







Article from American Scientist Volume 97 Number 4 July-August 2009 Issue.

DASSAI is now being served in First Class
for the summer months on Japan Airlines.
Taking a JAL flight? Sit back, relax,
and enjoy the (saké) flight!

A Visit from Royalty

No, not the Emperor.
Although he is visiting Canada right now.
Last week, we had the pleasure of hosting Koji Kawakami-san from Niigata, Japan.
He is the 19th-generation President of Yoshi no Gawa Saké.
During his short visit in Vancouver, we kept him very busy hosting dinner's around the city, including Hapa Izakaya and ShuRaku, both great successes. As well, we put him up to trying Miki's miso soup, which he seemed to like. Really, how good an actor can one be!

Thanks for the visit Koji and have a safe trip back home!
(same goes to the Emperor and Empress)

Our First! July 2009 Newsletter: Volume: I Issue: I

A Newsletter!

For all those who cannot get enough of us from our blog, website, or Twitter, we are forming a Newsletter to keep all of you
informed on Saké and Spirits!
This will be an informative newsletter on processes
and interesting facets of both worlds.
Look for special drinks of the month, brought to you by
local bartenders, as well as highlights of some of our favorite spots around Vancouver. Both educational and entertaining, stay in the loop with our featured Newsletter! Every month we will alternate between Saké and SpiritsTo sign up for either, (or both!) email us at bnwsinc@gmail.com and let us know
which one (or both!) you are interested in receiving
and we will send them your way.

Check Out Elixir on Bastille Day

....for some great pairings with Outstanding Wines

Starting at 7pm, join the fine folks at Elixir French Bistro
in Yaletown for a festive evening of fantastic food and wine,
featuring Buzet, La Buxynoise, La Chablisienne and
Duval-Leroy Champagne.
make a reservation at http://www.elixirvancouver.ca/

YOSHI NO GAWA Saké Dinner - July 2nd

19th Generation Saké Company Yoshi no Gawa will have a feature dinner at Shuraku Restaurant hosted by the President Koji Kawakami. The evening will be a casual, informative evening on saké, paired with the fine cuisine at Shuraku. Tickets are only $60 per person (including taxes and gratuity) while there is over $75 worth of saké alone! Come enjoy a delicious evening Tickets at http://www.shuraku.net/

New Face (well, label) of Blason de Bourgogne

A brand new National ad campaign has begun at 'The Crest of Burgundy' (BdB).
New label, new website.
It's a cozy approach; the website is now soft blue and grey with constant inclusions of "We" and "Our". It's personable and sure to create the loyal following base that they are hoping for. Information about the appraised co-op is now included on the website and labels, while extensive information on the Appelation, their wines, and their history can be found on their website www.blason.com
New wines are also coming in this year, including the Crémant de Bourgogne Extra Brut, just in time for summer.
Hopefully this will up-the-ante in France, since the wine consumption has started dropping - blamed on the current state of the economy.

But really, in tough times like these,
would it not give way to a higher consumption level?

Lindsay is visiting the Sunshine Coast and just emailed this beautiful photo from the Rockwater secret cove resort and spa, right before a lunch meeting with the wine director!

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