BOOZE NEWS: beer arriving this week!! a -z continues with X for ... (Pedro) Ximinez! Little glasses of delicious fortified substances to be consumed thusly:
Plus our regular cocktail tales of cocktails... this week: The William Wallace
please read on...
WHITE HAG // son of the sea + cauldron of plenty
<<<<<<<<FANTOME>>>>>>>> BEEP BEEP IT'S TIME FOR SOME MORE FANTOME!!
// brick for didier // ete // pissenlit // dark forest ghost
TWO NEW (to us) GERMAN BREWERIES!
Mahrs Brau and Nikl-Brau
plus some more stouts because it's cold.
THAT'S RIGHT, it's nearly time for our WINTER WINE EXTRAVAGANZA! With oodles of wine from our range to explore! Tickets only from the shop on sale NOW!!!
THIS WEEKS NEWSLETTER IS BROUGHT TO YOU BY THE LETTER X. AND WHAT COULD WE DO BUT.... PEDRO XIMENEZ! WOOHOO!
It is said that, with some debate, that the grape variety Pedro Ximenez (Or Jimenez, or Ximinez... you choose) arrived in the Spanish region of Andalusia via a Dutchman called Pieter Siemens. Today it is predominantly grown in the D.O. of Montilla-Moriles.
Here the grape is either picked very ripe or actually dried in the sun, concentrating all those lovely sugars and flavonoids. The high sugar, low acid wine that ferments form this concentrated juice is used to make table wines, or for blending. But what we're interested in is the big, rich, sweet, luscious fortified sherry-style wines that are produced and aged from this wonderful grape.
ON OUR SHELVES NOW!
Above from left to right:
Mons Urium Pedro Ximenez: rich dark oak colour, with a complex nose of dried fruits, cocoa and coffee. Subtle acidity and balanced sweetness leads that to a beautifully long finish.
Cardinal Cisneros Pedro Ximenez: full aromas of raisins and sultanas with a subtle nutty hint leads to a velvety mouthfeel of coffee and chocolate with a rich sweetness that is perfectly offset by the acidity.
El Candado Pedro Ximenez: subtle oak with plenty of fresh figs and quince jelly lead to toffee notes, honey and guava. The finish is lengthy and turns to dark notes of coffee and caramel.
Dandelion Vineyards Pedro Ximinez: this Barossa Valley vineyard has been producing fortified wines since 1944. Displaying a gorgeous nose of creme brulee and citrus peel with a vibrant mouthfeel of candied fruits. The clean acidity shows more in this wine than the Spanish classics but does not detract from the quality of this bottle.
Of course, the grape variety, Pedro Ximenez can be turned into a beautiful table wine. And this 2016 'Exceptional Harvest' really is great. So, let's get a bit geeky:
Over ripened on the vine for 21 days past the normal harvest date, acquiring a high degree of natural sweetness, and never producing more than 25,000 bottles a vintage. This wine undergoes a temperature-controlled fermentation to retain residual sugars and is aged for 4 months on its lees in old American oak. Boom!
An intense, clean, bright golden colour with dense viscosity, with a full nose of figs, plums, and rich pastry from the lees ageing. All leading to a perfect balance of sweetness and acidity with ripe, fleshy fruits and a long finish that the oak seasons but does not disturb. Stunning!
We know how wonderful sherry cask aging can be in a good single malt and Pedro Ximenez is no different lending a rich, smooth mouthfeel, deep colour, and full-bodied fruity flavours.
The Glen Scotia Double Cask bursts into the nose with vibrant fruit, vanilla fudge, a classic Campbeltown hint of salinity and a subtle assortment of oak and char. The palate has a surprisingly sweet start with more savoury, herbaceous characteristics following and that rich sherry oak plowing through to a solid finish. Great stuff!
\\\TALES of COCKTAILS///
\\\ The William Wallace ///
45 ml Douglas Laing Timorous Beastie Blended Whiskey 15 ml Urium Pedro Ximenez Sherry 15 ml Antica Formula Vermouth Big Dash of Orange Bitters Garnish: Maraschino Cherry and a Nice Big Twist of Orange
Coming into winter and we're on a classic with a twist this week. The William Wallace is based on The Rob Roy, which in turn is originally based on The Manhattan, which in and of itself, enjoys a multitude of historical variations. But, as we've said before, all the classics are basically about balancing a spirit base with a bittering and a sweetening component. Everything else is just seasoning and style. So, go on and have a play..... coming up with the name is the best bit!
This is a stirred drink because it doesn't have a fresh fruit component (#sweepinggeneralisations). All the liquids into your favourite mixing vessel. Stir it down, with loads of ice, to your preferred temperature and dilution. Most won't, but I still like to double strain with a stirred drink. And into a coupe glass, or a martini glass will do at a push. Garnish with a Maraschino Cherry into the glass and the orange twist, sliced and slid onto the rim of the glass. Lovely! Go find a fireplace to relax by in a comfy chair.
(See below for an orange twist design idea)