Hunting the White Whale: Pappy Van Winkle

Every hobby has that one elusive thing that everyone is on the look out for. In the spirits world the White Whale is anything from the Pappy Van Winkle bourbon offering. A bourbon (supposedly) like no other that is in limited supply is the pot of gold at the end of the imbibers rainbow. If you are into whiskey you know exactly what I am talking about. If not, Google "Where to buy Pappy Van Winkle" or ask your local liquor store if they can get you a bottle. Let me know how that goes.

The myth and legend of Pappy is documented all over the Internet. I won't go into detail here but for a complete history check out THIS site. Now offered by the Buffalo Trace distillery, Pappy is impossible to get a hold of. There are stories of people getting on waiting lists 10 years ago who still haven't made it to the top. Most stores get maybe one bottle of each vintage and most owners hang onto it or sell it their employees. Many stores sell it for the going market value which can be up to $3,000 or more for a bottle of the 23 year old reserve. Like I said, White Whale.

On Super Bowl Sunday I had a taste for a Bloody Mary and sent Luis off to the liquor store. He came back with what I needed but also with this:

Found for true retail cost this is a real treasure. Now do we drink it or do we sell it? I say bottoms up. Happy hunting

Review: Reserve Jean de Lillet

Anyone who knows me knows what a fan I am of Lillet Blanc. I love it on a big rock with an orange peel, sometimes with a splash of soda, sometimes without. I love it in cocktails such as the ever popular Corpse Reviver Number 2. So when Luis called from Astor Wines to say they had the Reserve Lillet in stock I was dying to try it.

He brought it home in mid December but we didn't actually crack it open until this past weekend. Why? I don't know. I have a tendency to hoard and covet things I feel are special.

This bottle comes in at more than twice the cost of Lillet Blanc (and Rose and Rouge for that matter) so it was a pricier endeavor. I find that Lillet is best enjoyed fresh as it tends to lose a bit of its flavor as the days wear on. So I wanted to be ready to imbibe the Reserve over a few days and put it off until that moment presented itself.

From the Lillet site:

"This Premium Reserve is named after the family ancestor who settled in Podensac back in 1680. Produced using traditional regional methods dating back over a hundred years, in Réserve Jean de Lillet, carefully selected AOC wines, all of the same year and from the same winery, are blended with natural fruit liqueurs. It improves with age and can be kept for 15 to 20 years."

You can see why this is a special wine. I had Luis open it with my vintage French Zig Zag cork puller. This thing is hard to use but it seemed appropriate.

The smell is divine. Like the Blanc but richer. The color is more rich in the glass as well. We decided to be purists and just try it on its own with no added ice or garnish. It is sweet and a bit syrupy, almost like a dessert wine but still maintaining that bit of mineral quality that makes it taste more like a liqueur. A bite, if you will.

The first sip was my favorite. After that it was a bit much for me. I tend toward a dry pallet so the sweet was overwhelming. I still enjoyed it but feel that it makes for a better cordial. Luis was in agreement. It reminded me a bit of a Marsala but not as earthy.

All in all, a good experience. As it is still fairly fresh I plan to try it on a rock with citrus. However this will not be replacing my beloved Lillet Blanc.

Learn more about Lillet at www.lillet.com.

Decking the halls . . .

Happy Holidays! After many (many) trials, I have finally settled on my perfect Negroni. I've tried several gins and many bitters. There is no vermouth like Carpano so that was a given.

My Ideal Negroni

1.25 oz. Imperial Barrel Aged Gin

1 oz. Carpano Antica

1 oz. Campari

orange peel

Add all liquids to stirring glass. Add ice block and stir. Strain into chilled double rocks glass over a rock. Garnish with orange peel. (Swiping the peel around the edge of the glass and doing a pinch of the oil into the drink is a tasty bonus.)

Sip, enjoy, repeat.