Distilled Beverages

A Place to Start, Taos, NM

Posted on by sophicpursuits

high road to TaosWant a great way to begin exploring craft brews, new distilled products, great wines, and participate in local activities?  Then this New Mexico loop is just for you!  This loop can be started in Angel Fire, Santa Fe or Taos and can be done in a day or over a weekend.  While here, you can experience a number of restaurants, shops, art galleries, music, great scenery, and maybe a festival or two. In addition, there are lots of great wines, beers, and a distiller to experience as well. Here are some highlights:

The Food

New Mexico is known for its cuisine.  Taos and Santa Fe have lots of different restaurants and types of fare – from the burgers and pizza to global cuisine fit for heads of state.  For those that want a great evening try Sabroso.  It is located in little town outside of Taos, Arroyo Seco.  It is nestled in a grove of fruit trees and vines.  (The fruit when in season is featured as part of the menu.)  You can dine inside or out.  Our visit to this restaurant was memorable and the reviews of others have indicated that this is one of the best in the area.

The Beers

Taos features three brewers – Eske’s, Taos Ale House, and Taos Mesa Brewing.  In addition to the locals, many of the restaurants and eateries feature beers from other parts of New Mexico.  Eske’s is located near the Plaza in Taos and is located in a 100-year-old adobe home.  Their signature beer is made with green chiles, but while we were there they had a Scotch Ale, an IPA and a Red Rye on Tap.

Taos Mesa Brewing is just outside of the city located on the way to the Rio Grande Bridge on US 64.  It is set up for larger events.  They have a variety of beers including: the “Fall Down Brown”, “Lunch Pale Ale”, “Kolsch 45”, and “Superstitious Stout.”  There are a number of different IPAs and seasonal brews.

Eske’s and Taos Mesa Brewing feature live music, so be sure and check their websites for the current music offerings.

The WinesWines

Along this loop, you can visit the tasting rooms in Taos for Black Mesa and La Chiripada or visit their wineries down the road a bit.  The area also features Vivac and Estrella Del Norte (and Santa Fe).  As New Mexico is known for the reds – these are must try.  La Chiripada has a nice cabernet and merlot.  Estrella Del Norte is generally known for their Pinot Noir.  However, a New Mexico Pinot Noir is a bit different than what you may be used to from Oregon or California and it does vary a bit from year to year.

While New Mexico may be known for its reds – the whites are very enjoyable as well.  Blue Heron Brewery (which features some great Ales and a nice root beer) also had a lovely white that can be enjoyed on the porch.  The Primavera from La Chiripada is a lovely white that can be enjoyed on a summer evening.  Estrella Del Norte has a great pinot grigio.

The Distillery

bourbonDon Quixote Distillery and Winery is located in Pojoaque just a bit outside of Santa Fe.  They are the oldest distillery in New Mexico.  They have a blue corn bourbon and vodka.  They also feature a number of wines and ports.  They have a sherry as well.  While the wines are unique, it is clear that they are really headed to the ports and sherry.  These are very nice.  The bourbon is delightful.

When planning your trip be sure to do a bit of research before you go to learn about the galleries, and activities that are going on in the area.  Even if there is nothing “special” happening, the views along the “high road to Taos” and the Rio Grande Bridge are spectacular.  And if that doesn’t excite – in the winter there is skiing and in the summer you can take a rafting tour on the Rio Grande.  The key is to get out and explore.Coyote Loop

It is about the Mash

Posted on by sophicpursuits

For those who enjoy bourbon, whiskey (or the alternate spelling whisky) or rye (or even scotch), it is all about understanding the regulations, the mash, and how it is aged.  These are types of distilled beverages derived from a grain mash.  The grain mash is made from milling a combination of grains (malted or unmalted) such as corn, rye, wheat, and barley. The combination of the grains used for the mash is called the grain or mash bill.  The milled grains are combined with water, heated, and allowed to ferment to produce the alcohol.  The mash, and ultimately the beverage, is a product of the exact grain bill; how the mash is “cooked”; and how the ultimate liquor is aged.

Scotch and bourbon are unique types.  These are regulated by law and the use of the name is regulated much like that of an appellation for wine or cheese.  Scotch whisky and bourbon are both derived from mashes and must meet specific criteria as to the ingredients used, how the mash is made, and how it is aged (in what types of barrels and how the barrels are prepared).  By law, a bourbon (contrary to what some Kentuckians believe) must be produced in the United States, made from a grain mix of at least 51% corn, distilled at less than 160 proof (80% ABV), have no additives (except water to reduce the alcohol content), and is aged for a minimum of 2 years in new, charred white oak barrels.  Thus, bourbon is a well-defined whiskey.

While bourbon comes from a mash that is 51% corn; to be a rye, it most come from a mash that is 51% rye.  The mash bill becomes the first step in naming and labeling the distilled product.  Then, there is the location – you can have “Canadian Whiskey”, “Tennessee Bourbon”, “Kentucky Bourbon”, and the list goes on.  You can’t call a bourbon a Kentucky Bourbon unless it was distilled in Kentucky.  Finally, there is the style – you can have a Pennsylvania style or Virginia style.  This comes from both the mash bill as well as how the mash is fermented, and the liquor aged.  All of these go into making a distinctly flavored alcoholic beverage that can be described using a host of adjectives.

It takes a while to learn (some say a couple of lifetimes or you may never get a handle on it all); the various subtleties between the styles.  To begin your tasting adventure, I would recommend finding a colleague or establishment that has a variety to sample.  The more knowledgeable they are about the mash bill and the source of the “sample” the more educated your pallet becomes.  But, remember everyone has different likes and dislikes of flavors, and many of these “grow” on you as you try a variety.

Tasting at the Argyll Whisky Beer
Tasting at the Argyll Whisky Beer

One place to start (I will be highlighting others in future blogs), if you are lucky enough to be in the Denver, CO area; I would recommend starting at Argyll Whisky Beer (http://argylldenver.com/).  They have over two hundred different items to taste.  The staff is extremely knowledgeable about the mash bills, styles, and the typical descriptors for the varieties.  (The food and atmosphere is also a plus!)  It is more fun to go with a couple of friends (then you can all have a sip or two of something different).

Welcome! And I hope you enjoy the adventure!

Posted on by sophicpursuits

As a lifelong traveler, I have always been enjoyed taking the road less traveled, the backroads, and those that provide a unique experience.  Because my background had me traveling across the United States before I was out of first grade (I went to 13 different schools between Kindergarten and 12th Grade), I have had my share of interesting encounters, adventure stories, and have made stops at places most people pass by.

My family taught reading via historical markers, and my children have learned that way as well.  We have seen the geographic center of the United States, the 50 States, and North America.  We have tried hot chocolate in France and Spain.  We have made the detour to see the world’s largest ball of twine; as well as Fred Smith’s Concrete Park.  As part of these adventures, I have been on the hunt for unique wines, craft beers, and now the new craft distilled products.

2014-05-15 14.11.13
Photo from Fred Smith’s Concrete Park while looking for Craft Beers.

Back in the 80’s there were some niche’ locations, Napa, New Mexico, some in Pennsylvania, and some in Virginia.  Craft beers were very limited (and if you go to the National Brewery Museum in Potosi, WI you will find that there was a drop and now a steady resurgence of the local Brewer.)  And, even your distilled products such as bourbon, and whiskey had limited sourcing.

Today, you can go to many locations and learn the history of the specific industry, for example, there are Arkansas Vintners that have been in business prior to Prohibition (they made sacramental wine to get them through).  Some locations are new such as Oklahoma.  Similar trends can be found with beers and now the custom distillers are beginning to appear in some unusual locations – Moore, OK, and Wyoming.

So, join me in exploring the wide variety of spirits that can be found across the United States as well as learning about some wonderful places to visit when you are on that adventure!