We think that all bourbon is great. However, some are better than others and it is this difference we’re talking about today. Our current selections were distilled several years ago and only this past winter did we select the best barrels we thought were worthy of offering to customers. This process is unique in that no two barrels are alike. The differences arise from the oak staves that are singular to each barrel. The exact location of the barrel in the rickhouse also plays a huge role. In the hot Kentucky summer, the top of the rickhouse can be about 20 degrees warmer than the first floor, making those whiskeys age faster.

We tasted through dozens of samples to find a selection that at once typifies the usual style of the product and also has the step up in quality we expect to find in only but a few single barrels. Of all the samples we taste, we’re lucky to find 10% that meet our rigorous standards. We look forward to our release of these single barrel selections, as it allows us to offer the highest quality at the same cost as the traditional bottlings.

Each in the series have been selected from a large batch of samples. What we learned when we tasted through all the samples is that no two barrels are the same. The differences between two barrels that have the same juice inside and have aged right next to each other for the same amount of time is remarkable. This discovery led us to expand our single barrel bourbon selections, and after a few years of doing so, we have become home to largest selection of hand selected single barrel bourbon in the state of Wisconsin thanks to all of your enthusiasm. New this time are single barrel offerings from Bernheim and Henry McKenna.

This particular batch of single barrels is special because they all come from the same distillery, Heaven Hill, but are produced in a myriad of different ways. So here’s what can you expect.  You’ll experience familiar flavors and aromas as compared to the typical small batch bottlings, and will also have the singular experience of tasting a whiskey that is wholly unique.  We only select complete whiskey’s that offer balance in their expression of fruit, spice, oak and heat. And they are now available at Sendik’s, just in time for Father’s Day. Cheers!

After a short ride to Chicago with a good friend I arrived at the unassuming building that houses Koval Distillery. Due to a lucky mis-communication I wasn’t expected for another 2 days and Richard was in the middle of distilling his pear eau-de-vie (not currently distributed in WI), although he had his hands full he took some time to show me around. Using techniques he learned from his father, who produced eau-du-vie in Austria, Richard employs a column still for his distillates. Without going into too much detail here Richard does most work by hand including making his own mash and meticulously checking the product as it is being distilled only using the best of his output (I know you have seen that in print before but I mean the VERY best).

The flavor profile of Koval’s whiskeys mirror the approach Richard takes in the distillery, one of precision and purity (they remind me of quality vodka, only WAY more complex and MUCH better). Koval’s product line of whiskeys are oak-free, organic, and kosher, in an effort to explore the different profiles of various grains they do not blend multiple grains in the mash bill so they are 100% “varietal”. There are five whiskeys produced; oat (not currently distributed in WI), spelt, millet, wheat and rye. Koval also makes some of the most interesting liquors I’ve had in some time; rose hip, chrysanthemum honey, jasmine, ginger and a beer based liqueur named Beirbrand. My favorites are the millet whiskey and the rose hip liqueur but I encourage tasting through the entire portfolio becase finding your drink or cocktail of choice should be no trouble at all.

If you’d like to order any of these or would like more information please email Dwight Brown at dwight.brown@sendiksmarket.com

Pricing for the whiskeys are 39.99/750mL on Sale for 34.99/750mL

Liquors are 24.99/375mL on Sale for 22.99/375mL

White Shark Wheat is a traditional Belgian styled Witbier spiced with coriander, orange peel, and candied ginger; A true Craft Beer that is distinct in its unique flavors and yet crisp and easy to drink. If you think coriander and orange peel might be a bit much for you, don’t worry, we worked hard to incorporate nuance and balance. An original that we think is everything you’ve ever wanted in a crisp, easy drinking, and refreshing beer.

Working with Milwaukee Brewing Co has been a great experience. Their efforts are focused on making real craft product and using the highest quality ingredients to make the best products they can. We had to be patient and understanding as they’ve grown and expanded into their new facility on south 2nd street. Soon tours will be available for you to witness what is a one time home brewers dream come true.

We hope to see you soon and can’t wait for your feedback.

Cheers!

This time of year we are often asked, “what wines should I pair with chili?” That depends on what kind of chili. If it’s a chicken or turkey base, we’d recommend an off-dry Riesling or Chenin Blanc. If the off-dry Riesling appeals to you, check out the Pacific Rim Organic Riesling: medium dry- a sweet fruit salad medley of flavors that lead to a long clean finish. It’s great… and it’s #3 on Wine Enthusiasts Top 100 Values of 2009! If you not up for the sweetness of these whites, a classic opulent Chardonnay has great potential. Try Los Alisos, a Jess Jackson project from Santa Barbara. Rich with balanced high notes that can clean your palate and creamy enough to keep you from breaking a sweat if you go overboard with the spices.

If it’s Chili con Carne, there are a variety of Reds that both pair wonderfully and are priced right.

1. Cru Beaujolais- The New York Times keeps writing these up as some of the best values in wine today. If you’re still snubbing Beaujolais for being thin, weedy and unsubstantial, try a Cru bottling. You’ll find more substance, but it maintains that just-right balance of juicy floral red fruits and tangy youthful freshness. Yeah, the Cru’s will take you over the $10 mark, but many can be found for under $20.
2. Zinfandel- The All American Red- You can’t beat Cline’s Zinfandel at an everyday low price of $9.99. Jammy and spiced just right… you’ll find this red perfect for both cooking and drinking. At this price, it’s ideal for entertaining a crowd.
3. Grenache- The most planted variety in Spain and widely seen throughout the south of France. Try Jean Marc Lafage’s “Cote Grenache” from the French Catalan. Bursting with warm raspberry fruit flavors as if just picked under a warm summer sun, the finish is clean and savory, showing a mineral depth rarely seen in a wine priced under $30. Now just $12.99.

Last, but certainly not least, are the hundreds of wines we can hand select for you and your personal taste. Stop in and we’ll find the perfect pairing for you and your Chili.

In anticipation of all the partying we see you doing over the next few weeks we’ve put together a mother of all sales for you to stock up and save BIG on all your Wine & Spirits needs. This sale will run from Thursday December 10th – Sunday December 13th. We can’t promise you’ll see these prices again this year so don’t hesitate to stock up and save on some of the best deals all year. Hope to see you soon and have a safe and festive Holiday Season.

Here are a few fun facts of what I learned about the event and its history.

• Sorry Summerfest, Oktoberfest is the larget public festival in the world.  There is no entrance fee.
• The only brewers at the fest are Spaten, Paulaner, Hofbrau, Lowenbrau and Augustiner.  These breweries are located within the city limits of Munich.
• There are 14 BIG tents that can accommodate some 48,000 inside their tents each day.
• The tents are constructed and deconstructed each year for the fest.
• Over 6 million people attend yearly with over 6 million liters of beer consumed
• For some reason the most popular song is “Country Roads” by John Denver, I think I heard it played 10 times.
• Next year is the 200th Anniversary- If you like beer, you should start planning now.
• Until then we have a wide selection of Oktoberfest beers available at our stores for you to try.

What I’ve learned so far is that this country is very narrow and fertile.  Yeah it looks narrow on a map, but driving between the Andes and the coastal range put a whole new spin on narrow.   We have palm trees right out my window and snow covered mountains surounding us.   The valleys between the mountains are filled with farms; fruit trees, grape vines, and produce.  Farms flow as far as the valley goes until it runs into another mountain.  It’s winter and the vegetation still grows.  Saying its fertile is an understatement.

A couple of days into my trip now we’ve been forced (HA!) to drink Pisco Sours daily.  Pisco is a Peruvian or Chilean Liq made from the Pias, or Mission grape.  Essentially it is a grappa or un-aged brandy.  The Pisco sour is pisco mixed with egg whites and lemon juice, shaken until it froths and best topped with a spash of bitters.  Sort of a Chilean Margarita, YUM!

The food has ranged from so so to WONDERFUL. The best dishes being Ceviche from Corvina (I think this is Chilean Sea Bass, but have yet to confirm so).  And the most unique and wonderful was an appetizer of tender Octopus dressed in black olive slurry, yes the purple color was unnerving but once we tasted it… it was gone!

The vineyards have been beautiful with gorgeous backdrops of rolls hills to the Andes Mountains.  Much like what I knew of the wines this trip has confirmed.  The wines are fresh and snappy always crisp, both reds and whites alike, rarely overpowering, or over alcoholic.  In my opinion the Sauvignon Blanc grape is where this county’s future lies.  It is great at $7 to $15 dollars and really the best the world can offer in the under $10 range.   The least expensive offer an excellent varietal correct nuance of herb with abundant citrus flavors, and make for a great cocktail wine.  As they get more expensive the herbal notes become better integrated and the balance of texture and citrus harmonize.  Yesterday we barrel sampled a reserve (unfiltered) Sauvignon Blanc that was so great that is unfortunate to write we will never see back home.  We will see it in it’s finished form but as a group we concluded an unfiltered wine is best.  The difficulty in stabilizing an unfiltered wine at an affordable price point is one of the reasons it isn’t finished yet and the other is the winery didn’t feel like gambling on what our customers with think of a cloudy Sauvignon Blanc?  Any opinions?  Unfiltered the wine had tremdous texture and really give perfect balance to the zesty citrus in Sauvignon Blanc.