Category Archives: Spirits

The historic brown spirit, Whiskey…and, Whisky.

1792 Small Batch Bourbon

$25.98

Barton 1792 Distillery was established in 1879 and continues today as the  oldest fully-operating Distillery in Bardstown, Kentucky. They have 196 acres, the with 29 barrel aging warehouses, 22 other buildings including an impressive still house, and the legendary Tom Moore Spring. Barton’s is now owned by Sazerac.

Profile: 1792 is sophisticated and complex. A distinctly different bourbon with precise craftsmanship. Made from their signature “high-rye” recipe. Unmistakable spice mingles with sweet caramel and vanilla to create a bourbon that is incomparably brash and bold, yet smooth and balanced. 

Kevin’s Notes:  We’re constantly searching for whiskies of value, whiskies that taste above their price point for under $40.  My sales rep for Sazerac brought me a sample of the 1792 (the year Kentucky was welcomed into the Union) and said, “I think you’re going to like this”, and I loved it!  I can’t believe it took me 4 years to finally taste it.

 Rowan’s Creek Bourbon

$46.99

Rowan’s Creek is made and bottled by hand, in small lots, one batch at a time. This Bourbon takes its namesake from the creek that runs through the distillery, named after John Rowan who first settled around Bardstown in the late 1700s. The creek still bears his name carrying the best limestone spring water for making Bourbon.

This distillery is owned by Kentucky Bourbon Distillers Inc., or “KDB” which is located on the outskirts of Bardstown, Kentucky on a site that began as a farm owned by the Willett family. Operating primarily as a relatively large independent bottling company, KBD has been called “the big daddy of bourbon and rye bottling”. The company has remained under family ownership and operation at the same location since it was created in 1935 as the Willett Distilling Company. The company started doing business as KBD in the mid-1980s, but, in 2012, it began promoting the Willett name again, as its primary business name. 

In addition to this offering, KBD/Willett makes Noah’s Mill, Willett Pot Still Reserve Bourbon and Willett Rye, Johnny Drum, Kentucky Vintage, Pure Kentucky XO, and the Old Bardstown bourbons.

Profile:  Amber, with a dark golden cast. Reminiscent of pear, lemon, honey, and flowers. Smooth texture. Quite elegant and attractive on the palate. Stunning, velvety mouth feel of delicate fruit and spice elements.

Kavalan

Kavalan is Taiwan’s first whisky distillery. The King Car Group, founded by Mr. TT Lee in 1956, has decades of experience in food and beverage, but producing whisky has always been the founder’s dream. In 2002, Taiwan joined the World Trade Organization, which allowed the establishment of a privately owned distillery in Taiwan for the first time in modern history.

Construction on the distillery began in early 2005 and was completed in only nine months. The vision for the whisky was overseen by Master Blender Ian Chang in collaboration with world-renowned whisky consultant Dr. Jim Swan. The distillery is comprised of Scottish style copper pot stills from Scotland made by the Forsyths Company, as well as Holstein stills. Fermentation takes place in temperature-controlled stainless steel tanks to protect it from the sub-tropical climate of Taiwan. To combat the high heat and humidity of Taiwan, the spirit vapors are cooled using both tube condensers and sub-coolers. The five-story warehouse houses 30,000 casks tied together because of the high risk of earthquakes in the region. The top floors of this warehouse can reach up to 108 degrees Fahrenheit, causing an “angel’s share” of no less than 15% annually! This is more than TWICE the evaporation seen in Scotland. What’s aged 18 years in Scotland, will only take 7-9 years at Kavalan. 

Kavalan, which means “flatland people,” is named after the Taiwanese aboriginal ethnic group that originally inhabited modern-day Yilan County, where the distillery is located. Yilan was chosen for its proximity to the cold spring water of Snow Mountain and the salty Pacific Ocean air. The subtropical heat and high humidity of Yilan cause an accelerated maturation, ensuring a rich, complex whisky in just a few years.

Kavalan Classic Whisky

$84.99

This Kavalan Single Malt consists of mainly refill barrels, ex-bourbon barrels, and a small percentage of sherry barrels.

NOSE: Clean, elegant, floral (pleasant and refreshing fragrance of the butterfly orchid), fruity. Hints of honey, tropical fruits (mango in particular), pear drop, vanilla, coconut and suggestions of chocolate.

PALATE: A hint of sweet mango juice with spicy complexity and gentle warmth on a medium, oily and citrus finish.

Kavalan King Car Conductor

– $124.99

A vatted single malt of refill barrels, ex-bourbon barrels, sherry barrels and other specially selected barrels named for the King Car conglomerate. It is similar to the Classic in terms of flavor and aroma, but has a higher content of sherry casks.

NOSE: Excellently clean and freshly fruity single malt. A touch of papaya, banana and green apple.

PALATE: Sweet, rich, vanilla, banana, coconut, a slight pleasant bitterness balancing the sweetness.

It’s Tequila Time, Baby!!!

 Tequila Epifania Azul Anejo

Epifania Azul 2 Year Old Añejo 100% Blue Agave Tequila. Made in the same distillery as one of our favorites, “Dos Artes Amor Mio Afamado Mandala”. This place knows what it’s doing. This beauty is handcrafted and handmade, inside and outside of the bottle.

Kevin’s Notes:  On occasion customers have asked, “Are you paying for the tequila or the bottle”? This is a very fair question, for which my answer is both.  This is a stunning Anejo tequila. It is aged two years in oak when the minimum is 1 year and 1 day, so if they were in such a hurry to make money on just the bottle, why would they age it so long?  

Each bottle is an original as it is hand made, and hand painted. It takes roughly 72 hours to make each bottle and it is kiln-fired three times!!!

Finally, for the naysayers, we are proud to invest in two bottles for our tasting.  Once the tasting is completed on Saturday, we will have a drawing for each empty bottle!  We only have 22 bottles to sell.  Price $129.99

Patron Reposado & Anejo

History: The original Patron Tequila was produced by Tequila Siete Leguas, and brand rights were sold to St. Maarten Spirits, owners John Paul DeJoria (Paul Mitchell Hair Products) and Martin Crowley in 1989. As the brand grew, Tequila Siete Leguas was no longer able to keep up with production, and Patron built a new distillery and moved all production in 2002.  

Once the Blue Agave plants are harvested, the pinas are slowly steamed for 79 hours.  The steamed agave pina is sweet and rich, and is torn and shredded, once softened.  The shredded agave is placed in a shallow traditional stone pit, where it is macerated with large, natural stone milling wheels.  The juice of the agave is placed in wooden fermentation tanks for 72 hours and then distilled twice. The first distillation produces a sweet low alcohol brew. The second is less sweet and produces much higher alcohol content. The water source is a spring-fed deep well on the property.  Each bottle is handmade and rinsed in tequila before bottling.  

Most of you may know Patron based on its reputation, but they were just too expensive to pull the trigger, but not now!

Who says a really nice smaller downtown store has to be more expensive?

We beat Applejacks, Cosco, and Liquor Barn!!! We are the least expensive in the valley!

Reposado – SALE PRICE $37.98  Regular Price $54.99  Save $17.00

Anejo – SALE PRICE $37.98  Regular Price $59.99  Save $22.00

Tequila Corazón, Single Estate Blanco Tequila

Tequila Corazón is distilled twice before being infused with oxygen and bottled. Corazón believes this process helps to lift the delicate aromas and flavors from the 6-8 year old agave plants that have been estate-grown and harvested in the Los Altos region of Mexico since 1886. Unaged and crystal clear, this spirit has enticing aromas of sweet cooked agave, and fruity and floral notes. Perfect for sipping or in Margaritas and other cocktails, it won a Double Gold medal at the 2011 San Francisco World Spirits Competition.

Corazón de Agave Blanco Tequila embodies the true essence of the heart of the agave…clean, clear, crisp and smooth to the finish.

Casa San Matias is one of the few family-owned agave estates in Jalisco, Mexico. Corazón de Agave Tequila is estate cultivated, distilled and hand bottled. The entire Corazón de Agave Tequila process comes straight from the heart of its producers.

This is another great sale price!  Regular $26.99, Sale Price $19.98

We’ve gone outside the box for this one!

1. Château La Mascaronne, Quat Saisons Rose 2018

Château La Mascaronne is owned by Tom Bove.  He was born and raised in Indiana. The 72-year-old American engineer and businessman–turned–wine producer continues to buy and restore neglected Provence wine estates such as this Chateau.

Bove has a rare touch. In 1993, he convinced his family to buy Provence’s historic Château Miraval, and the majestic 18th-century manor, and converted it to organic farming and winemaking. In 2012, he sold the 1,000-acre package for $60M to Brad Pitt and Angelina Jolie.  With the money, he turned his attention to the acquisition and revival of Chateau La Mascaronne.

This rose is a blend of Cinsault and Grenache grapes.

Education:  What is Cinsault?  Cinsaut (often spelled Cinsault) is a dark-skinned grape variety traditionally used as a blending partner for Grenache, Syrah and Mourvedre as part of the classic Southern Rhone blend. In rosé it provides aromatics, acidity and bright fruit flavors.  It’s simply a great rosé grape! Cooper’s Price $22.99

2. Walter Scott 2017 Freedom Hill Vineyard Chardonnay, Willamette Valley

Freedom Hill Vineyard is tucked into the coast range on a gentle southeast slope. Protected from the Van Duzer coastal winds, this vineyard has a warmer climate than the rest of the Eola-Amity Hills. The soils here are a sedimentary, uplifted seabed and are thought to be among the oldest in the region. This soil, combined with the microclimate and meticulous farming, consistently produces very structured wines.

Tasting Notes:  The 2017 Freedom Hill Chardonnay has delicate aromas of fennel, yellow flowers and mixed citrus; there is an emphasis on Meyer lemon with a hint of smoke lingering on the finish. The palate is a balance of density and elegance, with juicy acidity and a stony mineral finish.   

Kevin’s Notes:  This is BIG NEWS, we only have two cases of this amazing wine, but depending on our sales this weekend, but we may get more.  Trust me, there isn’t wine shop in the country tasting this wine. This is first vintage of this Chardonnay from this amazing vineyard.  Only 200 cases were produced! Cooper’s Price $49.99

Wild Roots All Natural Infused Vodkas

Wild Roots Distillery Infused Vodka offers all-naturally infused spirits. Utilizing the flavorful and abundant fruit from Oregon’s Willamette Valley, Wild Roots Distillery’s Apple and Cinnamon, Raspberry, Marionberry, Pear, and the NEW Huckleberry infused vodkas taste as fresh and ripe as nature intended. 

Starting with a 5x distilled, and 5x filtered, grain-based vodka, each bottle of Wild Roots is infused with over a pound of all-natural Northwest-grown fruit. The flavors are bold, rich, and native to this idyllic region.  

Pear Basil Martini:  PEAR-BASIL MARTINI                                   

1.5 oz Wild Roots Pear Vodka

.5 elderflower liqueur

1 oz lemon juice

1 oz simple syrup

2 basil leaves

In a shaker with ice, muddle basil and a wedge of lemon. 

Add remaining ingredients and shake until icy and strain into a martini glass with pear wedge garnishes.

HUCKLEBERRY LEMONADE

2 oz. Wild Roots Huckleberry Vodka

Fresh Squeezed Lemonade

Serve over ice with lemon slices

Happy Cinco de Mayo!

Tasting Notes May 3rd, 2019

Education:  

  • Tequila vs Mezcal. One thing to remember, all Tequila is Mezcal, but not all Mezcal is Tequila. 
  • Mezcal is a term that applies to any spirit distilled from agave. 
  • “Tequila” is a reference to a specific town within the Mexican state of Jalisco. Production within this region is regulated by a governing body, much like wine in France or Italy, or whiskey in Scotland. It must be produced within the state of Jalisco (and a few municipalities in the nearby states of Guanajuato, Michoacán, Nayarit, and Tamaulipas).
  • Tequila is (by law) the product of just one agave varietal—Blue Weber, while Mezcal can be made from upwards of 30 varietals of agave—though the majority is made with agave Espadin.
  • Mezcal was, until recently, considered a poor man’s beverage. It wasn’t until 1994, when the government decided to regulate production of mezcal, limiting the area where it could be produced to regions in the states of Oaxaca, Guerrero, Durango, San Luis Potosí and Zacatecas. 
  • In Mezcal production, the agave hears are roasted and smoked in earthen pits before pressing, and distillation, giving it the characteristic smokey flavor.
  • Mezcal and tequila age designations: Joven/Blanco/Plata/Silver (0-2 months); Reposado or “rested” (2 months-1 year); Añejo or “old” (1-3 years); Extra Añejo (newer category, 3+ years)

Tequila Ocho Plata – Cooper’s Price $44.98

Currently the only single estate distillery to produce vintage-designated tequila. What does that mean? It means every bottle is designated with its vintage year and the specific agave field harvested. Each vintage produces tequila with aroma, flavor and character unique to that year and agave field. Tequila Ocho is sustainably managed and produced using long standing, respected production methods.

Profile:  Classic tequila aroma is evident as soon as the bottle is opened. There is sweet grass, creamy vanilla, and fresh roundness on the nose. There is very little burn to this tequila. Definite warmth and good, weighty mouthfeel. The flavor is light on the tongue with vanilla creaminess in the background. Very flavorful. 

Milagro Reposado – Cooper’s Price $19.98

Milagro “Miracle” uses agave that are an average of eight to twelve years old for their Tequila (others use agave as young as three years old). A more mature agave develops a better flavor and terroir, due to the longer growing period according to a number of experts. Milagro also uses a number of more traditional steps than many others – again, slower, more expensive processes, but they pay off in the long run.

Profile: Citrus, savory herbs, brine/alkali with a nice mineral feel, and grassy notes. Woody oak and pepper are nicely present with hints of vanilla as well. Finish is medium-long, with lingering dry herbs, minerality, and a touch of citrus. 

Dos Artes Extra Anejo, Limited Edition Sugar Skull – Cooper’s Price $179.99

Dos Artes literally translates to “two arts”; the first being the Tequila itself, and the second, obviously being the handmade bottles. These gorgeous bottles each take around 72 hours to complete. Starting with forming and baking the clay bottle, then hand-painting and back into the oven, then glazing and one last firing in the oven. This specific bottle is a limited edition of their Extra Añejo offering. The 

Profile:  Strong toasted oak, cooked agave, and grilled banana. Dark fruit, and marzipan, with a slight salinity, and huge notes of rich caramel sauce and vanilla bean from the extensive barrel aging. This is a truly special blend of 2-5 year old tequilas!

Mezcal Amarás Espadín – Cooper’s Price $44.99

The brand, which translates to “you will love,” was founded by Jorge Rodríguez-Cano and Santiago Suárez Cordova. It’s a collaboration between 5 mezcaleros in the village of San Juan del Río in Oaxaca. It’s made from 100% Espadín grown in the surrounding hills near the distillery that is roasted for 5 days in conical ovens over Holm Oak logs. It’s made the traditional way with horse-drawn mills for grinding, open pine containers for fermenting and copper pot distilling. Both the agave and the logs used to roast, are used sustainably, with more being replanted for every one taken.

Profile:  This is an approachable, and a particularly fruity mezcal that has some interesting mushroomy and pinecone notes in the background. Hot cinnamon spice warms the path to backwoods campfire smoke. Finishes smooth, with a little bit of sweetness to round it out.

Winter Whiskey Tasting!


Redbreast 12yr Irish Whiskey – Old Midleton Distillery stands on the banks of the Dungourney  River in Midleton, East Cork. Set on 15 green acres, the distillery is home to all of the world’s supply of Single Pot Still Irish Whiskey. Redbreast is made in the classic Irish Single Pot Still style. This means it is produced using a mash bill consisting of both malted and unmalted barley which is triple distilled in copper pot stills. The 12 year is aged only in Oloroso Sherry casks. 

A healthy dose of orange marmalade presents itself along with toast and coconut. Dried red fruit, cloves, and honey round out the palate and leads to a creamy and lengthy finish. All in all, a balanced and satisfying whiskey. Cooper’s Price $49.98 

Laws ‘Bottled in Bond’ Four Grain Straight Bourbon – Laws Whiskey House is a historically minded distillery. “Quality before quantity” is their self-proclaimed mantra, and they’ve proven it with each of their releases. The 1897 Bottled-In-Bond Act is a little-known piece of legislation that cleaned up whiskey when it hit an all-time low. In the late 1800s whiskey was unregulated, and customers were paying the price. Gunpowder, tobacco and turpentine are just a few of the unsavory additives that distillers were using to color and flavor cheap whiskeys. Supporters of the act were so desperate to protect the sanctity of their spirits that they enlisted help from an unlikely ally— The Women’s Christian Temperance Union— an organization that would eventually be instrumental in prohibition legislation. This whiskey, made to adhere to these standards of the Bottled in Bond act, must be aged for a minimum of 4 years, made in a single distilling season, using the grains of a single season, made by one distiller at one distillery and aged in a federal government-bonded distillery. So, in laymen’s terms, a “bonded” whiskey is cleaner, stronger and more difficult to make. Golden amber in color. Notes of honey, caramel, bread pudding, and gentle rye spice come first on the nose. Flavors of dark chocolate, nutmeg, oak, and cinnamon are evident on the palate. Cooper’s Price $69.98 

Kilchoman Machir Bay Islay Single Malt – Established in 2005, Kilchoman was the first new distillery to be built on Islay in over 124 years. Kilchoman founder Anthony Wills, set out to revive the lost art of farm distilling once widespread before the commercialisation of the distilleries in the late 1800s. Over a decade into his journey, Kilchoman’s 100% Islay range remains the only Islay single malt produced completely on site, from barley to bottle. The parish of Kilchoman is home to some of Islay’s most fertile ground.  It is here, in the fields surrounding the distillery, where they grow 200 tons of barley each year. Planting in Spring once Islay’s 50,000 geese have migrated, the farm team care for the barley over the summer months before harvesting in early September. Harvest time represents the start of the whisky-making process which sees the Kilchoman-grown barley malted, distilled, matured and bottled here at the distillery, eventually becoming Islay’s only Single Farm Single Malt Scotch Whisky over 1130 days later. 

Machir Bay is clearly an Islay malt, but it has a style all its own. Aged in 80% bourbon barrels and 20% Oloroso sherry casks. All the familiar saline and smoke notes are evident on the nose, but they’re ushered in on an unlikely rush of peppermint. Eccentric. That mint aroma manifests as a cooling sensation on the palate. Against that backdrop, hits of lemon rind and chocolate roastiness pop through. But those pops are short-lived and they leave without a trace. You’re left with a saline tang that reminds you exactly where this malt comes from. Cooper’s Price: $59.98 

Five Farms Irish Cream Liqueur – The dairy farming industry in Ireland dates back thousands of years. The importance of dairy farming to the Irish and their livelihood is mentioned even in Early Irish Law or “Brehon Laws,” which valued milk cows as the highest form of currency. The dairy farmers of Five Farms are members of a local dairy Co-op of over 500 farms. The Co-op helps guarantee that all farms within the group get a fair price for their output and provides a supportive community for the farmers. 

Five Farms is a true farm-to-table product, crafted from single batches of fresh cream that are combined with premium Irish Whiskey within 48 hours of collection to become authentic Irish Cream Liqueur. The cream is sourced entirely from five family-owned farms in County Cork, run by families that have a deep connection to the land and a passion for their craft.

An inviting nose of butterscotch, caramel fondue, and vanilla bean jumps from the glass. The lush palate coats the mouth with flavors of coffee with fresh cream, dulce de leche, coconut, maple, and Belgian waffles. An intensely satisfying after dinner sipper in place of dessert. Cooper’s Price $32.99

Scotchy Scotch Scotch…Mmm Mmm Mmm!

 

Loch Lomond Original Single malt –  The distillery was built by Littlemill Distillery Company Ltd, a joint venture part-owned by the American distillers Barton Brands Ltd, in 1965 on the site of a former calico dyeworks and Britain’s oldest car factory, the Argyll Motor Company. Barton took over complete ownership a few years later in 1971, but the distillery fell on hard times during the 1980s and was forced to close in 1984. Production resumed in 1987 under the new ownership of the Glen Catrine Bonded Warehouse company, an independent bottler seeking to control supplies of malt whisky for their own-label blends. They operate on two traditional potstills, and one Coffey still for grain whisky production, making Loch Lomond the only distillery in Scotland to produce both malt and grain whisky on the same site. 

First impressions of dark, warm leather that builds into a more Highland heathery character. These darker notes gradually give way to a sweeter, malty presence. All of this aromatic richness concludes with lighter and more subtle wood notes becoming evident at the close. A pronounced burst of malt on the tongue with appetizing sweet cereal notes building over time to give an almost creamy texture to the palate, with a pronounced nuttiness, the texture and flavor of brazil nuts. Finally, a slightly astringent citrus note appears fleetingly in the background. The citrus on the palate subsides and the finish becomes more conventionally sweet. Hints of dark molasses develop into a darker sweeter conclusion with faint hints of citrus peel offsetting the general rich and sweet notes. Cooper’s price $24.98

 

Nikka Coffey Malt Whisky – Coffey Malt is made from 100% malted barley. However it is not categorized as “malt whisky” but as “grain whisky” since it is not distilled in a pot still. This unique production method results in extraordinary flavors and texture. The Coffey Still is the world’s first patented continuous still invented by Mr. Aeneas Coffey in 1830. Masataka Taketsuru valued the feature of this type of still, which retains the flavors of ingredients and also creates a distinctive texture. Coffey Grain and Coffey Malt are Nikka’s signature grain whiskies, from their Miyagikyo Distillery, which show the beauty of the Coffey Stills. 

The aroma is lively and tart. Fresh and citrusy all the way through. An ode to lemon, with sweet pear barely managing to temper. Fine pepper notes and a hint of balsamic blend together, with softer vanilla scents finding their way in. On the palate, its vivacity is sustained by citrus aromatics (clementine, orange) which challenge more enticing notes of coffee, praline, and vanilla cream. Surprisingly, prune, mirabelle and greengage plum aromas develop, leaving one with the impression of an eau-de-vie. The finish extends, without batting an eye, on prune and mirabelle notes. Licorice makes a brief appearance before the fruit takes center stage.  Cooper’s Price $74.99 

Glen Scotia Double Cask Single Malt – Campbeltown, a tiny region on Scotland’s west coast, was once a hotbed of whisky-making, but today there are just three companies with active stills. Springbank is by far the best known. Glengyle/Kilkerran is largely unheard of in the U.S. The third is Glen Scotia, which was built in 1832 but has changed hands and gone through so many owners that few have kept count. The current owner is Loch Lomond, which produces whisky under its own name as well.

Glen Scotia Double Cask, is a non-age statement single malt whisky finished in first-fill bourbon casks followed by time in Pedro Ximenez sherry casks. In the glass, it offers aromas of coffee, Madeira wine, dried fruits, and roasted nuts. The palate is more well-rounded, with caramel and vanilla sweetness quickly leading to a heavy baking spice character, particularly focused on cloves and cardamom. There are some simple granary notes here, indicative of youth, but they’re well masked behind all the spice, wine, nuts, and fruit. Those winey notes find a reprise on the finish, where they are showcased well along with a bit of salt spray and overtones of spiced nuts. Cooper’s Price $49.98

 

Kaiyo Mizunara Oak Whisky – Kaiyo is a negotiant bottler started by a drinks group led by former Asahi employee Mr. Watanabe. He was able to purchase “teaspooned” malt whisky barrels from an unnamed Japanese whisky supplier via his connections in the industry (“teaspooning” is when a distiller adds a teaspoon of another whisky into the barrel before selling it, thus preventing the purchaser from claiming it as a single malt from that distillery). The whiskies are purchased as teaspooned new make (unaged distillates) and then put into Japanese Mizunara oak barrels from Ariake, considered one of the best manufacturers in the world (each new Mizunara barrel costs between $6500 – $7500). For those unfamiliar with the legend of Japanese Mizunara oak, it’s become heralded in the whisky world both for the exotic flavors of incense, sandalwood, and coconut it passes along to the spirit as well as its expense. Difficult to cooper and notoriously inefficient as a vessel, editions of Yamazaki and Bowmore aged in Mizunara wood have sold at four figure prices, making the Kaiyo whiskies in comparison seem like a steal. You get an exotic note of tea and faint orange peel on the nose of the standard Kaiyo edition, but the soft and rather delicate palate brings more of the vanilla and oak character. The spices come out on the finish with lots of pepper and oolong. It’s very Japanese in its restraint, graceful from front to back without any serious peaks or valleys.
Cooper’s Price $69.99

Last Tequila tasting of the year!

 

Suerte Tequila

Suerteis the brainchild of Co-Founders Laurence Spiewak and Lance Sokol.  Lance from Mexico City and Laurence from Philadelphia first met one another in Boulder, CO and quickly realized they shared the same passion for great tequila.  They often discussed the idea of creating their own tequila house, but this did not happen until Lance met and tasted the tequilas from Master Distiller Perdro Hernandez.

Pedro is from highlands of Jalisco.  He was an attorney until he decide to make tequila from blue Weber agave grown on his family’s property.  He spent six years making tequila in the traditional manner by slow roasting the pinas and crushing it with a Tahona (a large wheel constructed of stone).  

In 2010, Suerte – the Lucky Rabbit – began distillation and two years later it was released to the market.  After many years, Lance and Laurence completed their goal:  produce a traditional tequila with the purest essence of Blue Weber agave with a clean, modern package that will be affordable to many!

How Suerte Tequila is Made

  1. The Harvest – The Blue Weber agave plants are harvested after 8 years of growing slowly to the size of 200 pounds with a leaf and heart span of up to 16 ft!!!
  1. The Oven Roasting – “We welcome piñas by the truckload into our distillery and begin the process of splitting and stacking them in our brick oven. We slow roast the piñas for 52 hours, four times longer than the industry standard, to bring out the fullest agave expression.”
  1. The Crushing  – “It’s the way we roll that sets our tequila apart. Being 100% Tahona means every piña from the oven gets crushed under a two-ton stone, slowly and repetitively, for 16 hours to release all the juices. Others use shredders to process the piñas.”
  1. The Fermentation – “The juice from the crushed piñas is mixed with pure spring water creating “Mosto”. Along with the Agave, the other most important natural ingredient that imparts amazing taste is the pure spring waters of Atotonilco El Alto. Legendary in their purity and healing properties, these waters give life to the surrounding agave fields and our tequila.To get the most of our Mosto, it goes directly into a fermentation tank where a proprietary yeast is added. Then we’re back to going slow – letting the yeast do its work for a few days and getting our fermentation on. Hello alcohol.”
  1. The Distillation – “From there, the liquid is ready to be double-distilled by passing through a stainless and then copper still for finishing. Our distillation is a 17-hour process and the industry standard is 3.5 hours. Hello Tequila.”
  1. The Aging – “Now we have our tequila, the final steps determine what expression it will become. 

For Blanco, it’s off to the stainless steel tanks for 2 months before bottling. 

For Reposado and the Añejo, its gravity poured into charred American white oak whiskey barrels and rested from 7 months to 7 years.”

Dos Artes Tequila Tasting with Owners Miguel & Josephina~6/15&16~5-7pm

FRIDAY~Meet the passionate owners of Dos Artes Tequila!  Learn how these beautiful tequilas are created; how the hand-painted bottles and made…and just how amazing tequila can be!

SATURDAY~If you miss Friday; don’t dispair!  We’re STILL tasting Dos Artes on Saturday night.

ALWAYS FREE…ALWAYS FUN…ALWAYS INFORMATIVE

See YOU this weekend..and Happy Fathers’ Day!

 

CASAMIGOS Cinco de Mayo Tasting 5/4-5 5-7pm

 

 

 

 

 

 

Casamigos Blanco Tequila- Blanco is crisp and clean with hints of citrus, vanilla and sweet agave with a long smooth finish.   Mellowed for 2 months in stainless steel tanks.   Sooo clean!

Casamigos Reposado Tequila – The Reposado is soft, slightly oaky with hints of caramel and cocoa and has a silky texture with a medium to long smooth finish.  “Rested” for 7 months in  reconditioned whiskey barrels.  Sooo smooth!

Casamigos Mezcal – Agaves are smoked in underground pits for 4-6 days before being crushed the traditional way, using a horse-drawn “tahona” (large-stone wheel) this mezcal is made from 100% espadín from Santiago Matatlán, Oaxaca. The agaves are split and placed in an earthen pit lined with volcanic rocks heated by oak wood fire where they cook for 4-6 days.  Smokey!

 

We’re serving a suprise Mezcal cocktail  for a special treat!! 

 

 

 

 

#houseoffriends

Join us for Award-Winning Whiskey!! This Friday & Sat 5-7pm

AWARD WINNING WHISKEY TASTING!

Join us as we taste:

Bushmill’s Red Bush  

Among the first of the Irish whiskeys to be imported to the US, American drinkers fond of whiskey and other brown spirits have enjoyed the range of characterful smooth spirits from Bushmills since the 1800s.  Red Bush is a smooth blend of triple distilled Irish single malt and fine Irish grain whiskey.  On the nose, the amber spirit offers intense aromas of toasted oak and vanilla.  The palate is medium bodied with hints of caramel and nutty flavors.  

Cooper’s Price $19.98

Old Forester 86 Proof

Created in 1870, Old Forester is the only bourbon continuously distilled and marketed by the founding family before, during and after Prohibition.  At 86 proof, this Old Forester delivers a genuine bourbon experience, with rich, full flavor and a smooth character that is ideal for sipping neat, on the rocks, with a splash of water or in a classic cocktail.  The aroma is sharp and sweet, with a strong floral character that swirls with hints of mint, rich tobacco leaf and vanilla.  On the palate, it’s sharp at first, but softens quickly, with hints of oak, sweet corn and rye character.  Spicy, with soft vanilla and light orange notes.

Cooper’s Price $26.99

Calumet Farm Single Rack Black 10yr  

Calumet Farm Bourbon Whiskey is Kentucky-aged to perfection for over 10 years bottled from hand selected barrels on a single rack (19 barrels) in the rick house.  Calumet has a customary mash bill of corn, rye and malted barley that offers a sweet, flawless finish, glowing with butterscotch and vanilla.  A harmonious perfection of wood and time, this whiskey brims with citrus and toasty aromas followed by apple skin and baking spice.  That palate shows complex flavors of soft toasted oak, brown sugar and a touch of spice.  Each bottle boasts a hand-written, custom label with the specific rack location and number of barrels in that bottling.

Cooper’s Special Price $49.98

 291 Colorado Rye Single Barrel

Kevin’s Notes:  I first met Michael Myers, Owner and Distiller, a short time after we opened our store.  His whiskies had just reached the ages of 2-3 years old and he was very enthusiastic to share them.  We related to one another quickly as his passion for making the best possible whiskey was very evident and the spirit was certainly in the bottle.  Since our first encounter and more recently, Michael’s whiskies have earned numerous competitive awards from internationally recognized whiskey festivals, including most recently, “best rye in show” at the 2018 World Whiskey Awards! (2nd time for this prestigious honor)

Cooper’s Price $69.98

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