Weekly Whiskey- WhistlePig The Boss Hog 2014

The Boss Hog 2014 is an ultra premium 100% mash bill rye whiskey. Aged 13 years, and sits at 118 proof, respectively. This hot stuff boasts to be the finest rye in the world, also dubs this release as the "Spirit of Mortimer" after their late porcine companion. The pewter pig with wings that sits atop each bottle is a monument to their departed friend. 

According to Whistle Pig's Website: 

The 2014 Boss Hog was been selected from among our oldest and most unique barrels – Bond 77. Bond 77 entered wood on April 5, 2001. As part of a quadruple barrel aging process, the Spirit of Mortimer spent nearly 14 years in a combination of new American oak, and early use bourbon barrels. Bottled at cask-strength, the Spirit of Mortimer represents our purest, most powerful, and most primordial expression of the world’s finest rye.

I highly recommend checking out their Rye vs Bourbon page if you've ever wondered what the difference is between the two. Their notes on processes are also quite extensive. 

Although I don't agree with the founder's politics, I do appreciate this whiskey. For the price tag it is not the best value out there, but if you see it on a shelf, I recommend you get it while you can.

 



 

Weekly Whiskey - Eagle Rare Bourbon

Eagle Rare, brought to you by Buffalo Trace Distillery, is a 90 proof bourbon priced in the $30 range. It is extremely approachable both in price point and tasting profile. In 2016 alone, it has acquired at least 6 gold medals, with dozens of other awards from national and international spirits competitions. In addition to accolades galore, it also earned 94 points from the Beverage Testing Institute and 92 points in the Los Angeles International Spirits Competition.

Eagle Rare also supports charitable causes, by accepting nominations of people that lead a "Rare Life". Categories include: Courage, Leadership, Survival, Devotion, Character and Heroism. Per the "Lead a Rare Life" site, the winner will select a charity to receive a $50,000 donation: 

"Some nominees are heroic. Some inspirational. Some just make an impact in their corner of the world. But all have one thing in common. They lead rare lives. Read their stories, vote on the ones that inspire you, and share them with friends."

Bar Institute Portland

The day to day of being in the bar industry is hard work. Long hours on your feet, constant pressure to be social and peppy, and making the same drinks over and over again. Bar Institute provided a three day oasis, surrounded by extremely passionate people, to restore your lust for liquids. Balancing classes, events, and logistics can't be easy for the production team, I wanna take a minute to thank them for putting on such a marvelous event!

This year's Bar Institute, formerly Portland Cocktail Week, was produced by Lush Life Productions, whose founder and CEO Lindsey Johnson was recently featured in Wine Enthusiast's TOP 40 UNDER 40 Tastemakers. The most involved educators I experienced were Proprietors LLC of Death & Co. Alex Day, David Kaplan, and Devon Tarby.

Here is a chronological order of events as I experienced them, I didn't attend every event, but definitely enjoyed every bit of what I experienced! The best part of it all was running into industry friends from PDX, San Francisco, and Seattle. I also got to make so many new friends!

DAY 1 - House Spirits + The Bon Vivants Swig & Swine (Pig and Punch)

Registration for B.I. started at House Spirits Distillery, where attendees were met with the cutest bottled Southside cocktails featuring Aviation Gin. Tasty sliders and malted chips were enjoyed and tours of the distillery were circulating through the facility. Hopped on a limo bus to the next event- The Bon Vivants Swig & Swine fundraiser benefiting a local Charter school. Barrels full of Goonies-themed cocktails lined up in the shade, while some of Portland's top chefs delivered excellent porcine fare. Some memorable nibbles: Thinly sliced lardo, luxardo spiked gelato, pulled pork on wonder bread, and juicy brisket.

ANGELS ENVY DINNER + WOODFORD RESERVE TASTING + MASHUPS

After the swig and swine event, I ubered over to Tournant for the pop-up farm-to-table dinner event. Each course was expertly presented to contrast how raw and cooked versions of the same vegetable change in flavor profiles. Also with each course, guests were served with a "base" cocktail" that was modified using the mise en place on the tables. Saline drops, lemon and orange peels, as well as amaro and vermouth, were dashed and splashed to customize the cocktails as we pleased, taking notes of the building of flavors with each variation.

Party bus arrives to Tournant to whisk us away to the Woodford Reserve tasting, which had food and whiskey stations. Woodford paired with salmon tartare, Woodford Double Oaked paired with chocolate, and the ping pong table was a really fun addition to the event!

Transportation was provided to the mash-ups, which included Multnomah Whiskey Library, Kask, Hamlet, and Clyde Common.



DAY 2 - LEARNING BEGINS + CASA HERRADURA + JAGERMEISTER DINNER

For those who survived the mash-ups, classes began at 10am Monday (which is early by bartender standards). Between classes, there were Americanized tacos, cinnamon churros, Red Bull, and liquor to keep everyone fueled for the day.

Following classes, Herradura Tequila hosted an event at Leftbank Annex, where we used headphones for a tasting of 3 types of Herradura. Giant metallic agave plants adorned the room, which reminded me of the Walking Dead security spikes. Don't trip and fall, or you might impale yourself. Ha.

Late night we made our way to Bithouse Saloon for the Jagermeister Dinner. Each room had a different course paired with a cocktail. My favorite plates: Ceviche, fried chicken with molasses, and pork belly blinis. The tastiest cocktail for me was the frozen mocha cocktail served from a slushy machine which felt like a dessert. 

DAY 3 - CLASSES BY DAY + MEZCAL VAGO + AUCHENTOSHAN BY NIGHT

By day 3 a lot of people were worn out! I saw people sleeping in class, bags under the eyes forming, but go big or go home! Day 3 included one of my favorite classes of the week, Cocktail Development, and Progressive Bar Business Models. In the Cocktail Development Workshop (which coincidentally couldn't have alcohol in the room because of good ole OLCC regulations) we tasted the differences between lemon juice and citric acid in grapefruit, and talked about the balance of drinks with proof. So useful!

For dinner, we were shuttled to Taqueria Nueve for tacos and Elote (corn) and mezcal.... so much mezcal! 

Finally at the Museum of Contemporary Art, Auchentoshan Single Malt Scotch hosted an interactive event with Postcard making and silk-screening. What fun to have DIY made souvenirs and swag. We also got to taste an array of products and cocktails using Auchentoshan. Blue Star donuts paired with scotch ain't half bad!

I missed out on the Patron Karaoke contest afterwards, but as you could imagine after 3 days of eating and drinking, my bed sounded pretty damn good.