Weekly Challenge Flashcards
Ardberg 10 Year
A burst of intense smoky fruit escapes into the atmosphere – peat infused with zesty lemon and lime, wrapped in waxy dark chocolate.
Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. As you dip your nose in further, savor the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice.
Taste:
An explosion of crackling peat sets off millions of flavor explosions on the tongue: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. This is followed by a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils.
Auchentoshan
To The Nose
Crème brulee, a burst of citrus and the signature nuttiness and green leafiness of Auchentoshan.
To The Tongue
Smooth and sweet with hints of tangerine and lime.
To The End
Gingery and slightly drying, with a pleasant lingering nuttiness.
Dalwhinnie 15 Year
To The Nose
Crème brulee, a burst of citrus and the signature nuttiness and green leafiness of Auchentoshan.
To The Tongue
Smooth and sweet with hints of tangerine and lime.
To The End
Gingery and slightly drying, with a pleasant lingering nuttiness.
Blade Gin
Award winning California Gin inspired by California culture, surfing, citrus groves, light and refreshing lifestyle. 88% Wheat Vodka, 12% California Grape Eau De Vie. 750ml. 47% ABV
BTI Tasting Notes:Aromas of candied orange peel, chili pepper, and cardamom follow through on a round, silky entry to a dry-yet-fruity medium-full body with sharp waves of buttercream, cayenne pepper, candied ginger, and piney juniper on the fiery, wintergreen and lemon verbena accented finish.
Single Barrel “Rusty Blade™ Gin
Blade Gin specially aged in French Oak with a touch of magic. Unique release unlike anything you’ve had before. Bound to rival any single malt whiskey or cognac brandy.
“ The juniper and citrus notes already present in the Blade gin became aromas of baking spice and cloves, with hints of vanilla and a rounded mouthfeel - flavors of the holiday season, and just in time! The result is so good we’re not sure if we want to sip it or mix it, or both simultaneously”.
Goldrun Rye
Goldrun Rye is our flagship rye whiskey from 100% Organic White North Dakota Rye. Unlike other industrial rye whiskeys, Goldrun Rye is produced like an Eau De Vie: mashed, fermented and distilled twice in small batches in a unique way that enables us to retain rich yet floral aromas of the rye grain. The process is expensive, complex and painstakingly slow. We age the Rye in new charred white Minnesota oak barrels half the size of traditional barrels. This is a Rye unlike any other Rye you ever had – and we were told it is a benchmark for what true American Ryes ought to be. Every release is a single barrel release.
La Fin Du Monde
Nose
Floral bouquet, aromas of honey, spice, coriander, malt, and alcohol
Flavor
Mildly yeasty with a complex palate of malt, fruit and spice notes followed by a smooth, dry finish IBU 19 Body Medium Aftertaste Pleasantly lingers on with a warm finish
Nose
Floral bouquet, aromas of honey, spice, coriander, malt, and alcohol
Flavor
Mildly yeasty with a complex palate of malt, fruit and spice notes followed by a smooth, dry finish IBU 19 Body Medium Aftertaste Pleasantly lingers on with a warm finish
Van Winkle Special Reserve is the perfect combination of age and proof. This sweet, full bodied whiskey has been described by some as NECTAR. We agree! The 12 years of aging and medium proof of 90.4 seem to be just right in creating a very pleasant drink of whiskey. This fine whiskey can compete with any excellent cognac as an after dinner drink. The overall impression is rich and deep.
Springbank 10 year Scotch
The original Springbank whisky has been distilled legally on the site of the present distillery since 1828, and probably illicitly since well before then!
Known and loved amongst whisky enthusiasts the world over, Springbank is produced using lightly-peated barley and a unique two-and-a-half-times distillation.
This gives the whisky a character all of its own, making it stand out as a must-have dram on anyone’s shelf.
Produced using the most traditional of production techniques, from floor malting all the way through to the bottling stage, Springbank can best be described as a “hand-made” single malt.
The classic Springbank complex, rich character can be found throughout the various bottlings available: the 10 year old is matured mostly in bourbon casks, emphasizing the distillery’s character; the 100 proof 10 year old is considered by many to be Springbank in its purest form with its salty, briny flavor;
Boulevardier
1 oz makers mark 1 oz sweet vermouth 1 oz campari Stirred & served up in martini glass Garnish with an orange peel
Braised Oxtail Terrine
- Oxtail is just what it sounds like; the tail of the cow. It is rich and delicious and loaded with sticky gelatin. The tails are marinated in olive oil, garlic, orange zest and big herbs. They are roasted and then braised in red wine. The resulting liquid is strained over the picked meat with more herbs and is poured into a terrine mold. A slice of this will take you into a tail spin.
Bresaola
- Air dried beef is made from the eye of round. A lean and perfectly shaped tube of beef. We pack it in salt and spices like allspice and black pepper for 6 days – 10 days. Then it is marinated in a red wine concoction. Now it it tied and air dried for 30 days. The resulting thin slice is aromatic, rich with red wine and pungent with herbs and slices. The red wine stains the outer portion of the round to make a beautiful purple coating around a rosey red interior.
Chorizo
- A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It’s widely used in both Mexican and Spanish cookery. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork. The CASING should be removed and the sausage crumbled before cooking.
Country Pâté
– This divine Country meat loaf will be explained daily on the line up sheet. It will vary but will typically be a course grind of Pork, Lamb, Chicken, duck and sometimes the entrails of birds like duck Gizzards and hearts. It will commonly contain some live from either poultry or pork and will be loaded with herbs and interesting spices. Sometimes it will be wrapped in bacon and sometimes en croute - in pastry – [ahn-KROOT].
Duck Prosciutto
- [proh-SHOO-toh] The rather large breast of the fatted foie gras [FWAH-GRAH] duck is packed in a salt mixture that is flavored with orange zest and Rosemary is first cured in the salt for 1 week and then hung to dry for up 2 60 days. On occasions that we will inform you of the breast is sometimes smoked. The thin slices result in a ruby red flesh and a white dried skin layer.
Salami
- large aged sausage is salted and flavored with Fennel seed. The rich concentrated flavor shows best when sliced thin.
House made Bacon
– The uncured pork belly is brined for 3 days in Sugar, salt water and spices. After it has dried for a few days it is smoked in our wood oven with hickory
Hog Head Cheese
- Before the onset of “commodity meat” every part of an animal was considered precious. As is common in traditional pork eating cultures (France, Italy, China, and Korea) and as was once common in this country, we respect the work of the rancher and the pig by wasting nothing. The head is braised with pork shoulder to provide a meaty texture. After they are braised with Garlic, bay, Thyme, mustard seed, Peppercorns and some off dry Riesling to name a few, the braising liquid is reduced, flavored full of herbs and a touch of our homemade Creole grain mustard and to create a natural flavorful gelatin that holds the diced meat together. Slices of this delicious dish are a sublime treat. While the name may put some people off, it is noteworthy that this is the progenitor of the modern cold cut.
Lamb Prosciutto
– The hind leg of lamb is rubbed with a salt mixture flavored with Rosemary and Thyme. It is re-rubbed weekly for 2-3 weeks. The leg is then hung to dry for up to 4 months.
