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Kickstarter Spotlight: Standard Spoon


Standard Bar Spoon

Here at Mutineer HQ, we are all about cheering on beverage entrepreneurs and their efforts to bring something new to the table. Kickstarter is a great resource for people to bring their ideas to life. The latest project to capture our attention is from Standard Spoon out of San Diego, CA.

A spoon? Like, a bar spoon? Aren’t there already a million of those and haven’t they been around for centuries? Well, yes, they have. The Standard Spoon, however, is different. If you’ve properly stirred a Negroni, Manhattan, or a Martini, you’ll realize that the process of spinning the long-handlded spoon between your fingers isn’t particularly challenging, but it’s something that can be made more efficient … and that’s exactly what the Standard Spoon does. It achieves this by allowing the handle of the spoon and the body of the spoon to spin freely from each other, making stirring a cocktail as effortless as can be.

The spoons are beautifully designed and made of stainless steel, and best of yet, feature a no-questions-asked replacement policy, which will make it attractive to working bartenders.

With 15 days left to go in their Kickstarter campaign, they are currently at 49% of their $15,000 goal. Looking for a new bar spoon? Back their project and help bring their vision to life.

Comments Off on Kickstarter Spotlight: Standard Spoon 02.06.2014 |

Patron Releases First Extra Añejo Tequila: Gran Patrón Piedra


Gran Patron Piedra 1

Patrón has recently announced the launch of their first extra añejo tequila, Gran Patrón Piedra.

For Gran Patrón Piedra, it all starts with 100% Weber Blue agave grown in the Highlands of Jalisco, Mexico, of which only the best are selected for this, Gran Patrón Platinum and Gran Patrón Burdeos. The agave is slowly steam-cooked before being crushed with a two-ton Tahona. The Tahona is a traditional method that utilizes a two-ton volcanic stone wheel to extract the sugary juice from the agave, which is then fermented, distilled, and aged in barrels. Piedra, which means “stone” in Spanish, is created entirely from the traditional Tahona process – a process that few tequilas are made with anymore.

After distillation, the tequila is then aged for three years in new American and French oak barrels before being bottled at 80 proof.

“We created Gran Patrón Piedra to offer spirits aficionados a uniquely high-quality extra aged tequila,” said Ed Brown, President and CEO of Patrón Spirits International. “Its complex flavor profile, distinct oak taste, and remarkably smooth finish truly sets Gran Patrón Piedra apart in the ultra-premium tequila category.”

Gran Patrón Piedra will be sold in hand-numbered 750ml bottles. Suggested retail price for Gran Patrón Piedra is $399.

3 comments 01.31.2014 |

Kickstarter Spotlight: Workhorse Rye Whiskey


Workhorse Rye

Here at Mutineer HQ, we are all about cheering on beverage entrepreneurs and their efforts to bring something new to the table. Kickstarter is a great resource for people to bring their ideas to life. The latest project to capture our attention is from Workhorse Rye out of San Francisco, CA.

Founded by Rob Easter and David Gordon in 2011, they are considered a gypsy distillery, meaning they don’t own their own distillery. Instead, they create the recipe and produce the product themselves, but on the equipment of other facilities that have the time and space to allow them to do so. The result? Workhorse Rye and its two expressions–Darkhorse and Palehorse, both with malted rye comprising 70% of their mash bills.

Darkhorse is aged in used French Oak red wine barrels from a number of wineries inside the city of San Francisco and in Napa. Each release of Darkhorse will have a hand-written notation of which winery the barrels came from. This type of batch-to-batch distinction lends a sort of fleeting nature to each release, and we think that makes each barrel rather special.

Palehorse is aged in used whiskey barrels (like Scotch and Tequila are aged) which in the end makes a Frankenstein whiskey of sorts. A Frankenstein whiskey in that the recipe is very American (rye) but the aging style lands somewhere in between Scotch and Japanese whisky (used American oak barrels).

Coffee Rye Bitters? Yeah, they’re making those too.

With 31 days left to go, they are nearly at the half way mark for funds needing to be raised. Want to help them out? Check out their Kickstarter project here.

Comments Off on Kickstarter Spotlight: Workhorse Rye Whiskey 01.30.2014 |

Diageo Unveils Orphan Barrel Whiskey Distilling Company


Barterhouse Bottle Shot_Hi-ResOld Blowhard Bottle Shot_Hi-Res

Diageo announced their latest project today, the Orphan Barrel Whiskey Distilling Company. According to the press release, the “new project [is] determined to locate lost and forgotten barrels of whiskey from around the world and share them with discerning adult fans.” These particular bottles were found at the iconic Stitzel-Weller distillery, but we’re told they were distilled by Stitzel-Weller. Whisky Advocate reports that both are believed to be distilled by Bernheim distillery, both their newer facility and a facility of theirs that is no longer in operation.

The first two bottlings released are Barterhouse Whiskey and Old Blowhard Whiskey.

Barterhouse label

Barterhouse Whiskey (SRP: $75) stocks were discovered in old warehouses at the famed Stitzel-Weller facility in Louisville, Ky. Rumor has it warehouse workers have already begun lining up for the first taste of this beautiful whiskey with a soft nose reminiscent of warm spice, biscuit and buttercream. The whiskey’s mellow taste includes notes of roasted grain, charred oak and a brown sugar finish. It was aged for 20 years.

The mash bill for Barterhouse Whiskey is 86% corn, 8% barley and 6% rye. Bottled at 90.2 proof, 45.1% (ABV).

Old Blowhard label

Old Blowhard Whiskey (SRP: $150) was also found at Stitzel-Weller. At 26-years-old, the whiskey contains exuberant, rich flavors with undertones of smoke and honey followed by a gentle finish – dry and spicy with a hint of orange peel. Old Blowhard Whiskey is meant to be sipped slowly and best enjoyed among gregarious friends and unyielding debates.

The mash bill for Old Blowhard Whiskey is 86% corn, 8% barley and 6% rye and was barreled in 1987. Bottled at 90.7 proof, 45.35% (ABV).

Both whiskeys are hand-bottled in Tullahoma, Tenn., and are expected to begin appearing at select accounts throughout the U.S. in March 2014 under strict allocation due to limited supply.

Comments Off on Diageo Unveils Orphan Barrel Whiskey Distilling Company 01.29.2014 |

Change.org Petition Created for California Bartenders

Beverage News

AB 1252

Bartenders in California and around the country have been a buzz on social media talking about newly enacted legislation that affects bartenders. The new law, AB 1252, requires that there be no bare hand contact with “ready-to-eat” foods. From the bartenders I have spoken with, this can be difficult and incredibly wasteful for a handful of reasons and it just isn’t practical. In an effort to amend the law, a petition has been created on Change.org. The petition currently has 8,633 supporters and needs 1,367 more.

Below is the text of the petition:

We are in the midst of our country’s second cocktail renaissance, and bartenders up and down the state of California are creating amazing experiences for their guests. A big part of that experience is the use of fresh ingredients, both those that are mixed into the drink and the garnishes that grace the glass. These bartenders take great care to create the perfect drink, using only the freshest fruits and herbs, handling them with their skilled and freshly washed hands.

Another element of bartending is the visual experience: today’s bartenders deftly pour, stir, shake, and strain their drinks with precision, style and grace. Forcing them to wear disposable gloves will completely ruin the show.

Bartenders wash their hands continually throughout their shifts–shake hands with one and you’ll know. By forcing them to wear disposable gloves, we will be creating a mountain of waste, and potentially fostering more germ transfer because wearers of gloves are less likely to change them after making drinks and handling money–activities that would normally prompt a hand washing among the un-gloved.

While I’m sure the state legislature had our best interests in mind when they created this law, I am equally sure they were not attempting to protect us from bartenders smacking a sprig of mint with their bare hands or expressing the oil of an orange twist above a cocktail.

Please join me in asking that California State Assemblyman and Committee on Health Chairman Dr. David Pan swiftly create a legal pathway to exempt bartenders from this law and its ridiculous unintended consequences.


Josh Miller

Want to support this petition? Just visit it and sign it here.

1 comment 01.27.2014 |

Jelly Belly Candy Company Releases Draft Beer Flavored Jelly Beans


Draft Beer Jelly Belly

The jelly bean company known for introducing unique flavors like buttered popcorn, cantaloupe, and even dog canned food, made headlines this week as they introduced a jelly bean inspired after draft beer. Of course, marketing candy that kids love that is inspired by booze can be a bit tricky and naturally some parents were outraged, but this isn’t the first alcoholic themed jelly bean they’ve introduced. Jelly Belly also sells Margarita, Piña Colada, Mojito, and Strawberry Daiquiri, among others. For other beverage themed jelly beans, they sell A&W Cream Soda, A&W Root Beer, Cappuccino, Dr Pepper, Island Punch, Mixed Berry Smoothie, and Sunkist Lemon (and Lime, Orange, and Pink Grapefruit), and quite a few more.

A beer flavored Jelly Belly, according to the company, has been on the to-do list for quite some time and the development of the flavor took three years. The jelly bean, inspired by the Hefeweizen style of beer, has an “effervescent and crisp flavor” and “Beer connoisseurs will find the flavor profile to be clean with notes of wheat and a touch of sweetness. The aroma is mildly bready”

The jelly bean company, which is famous for creating “recipes” which instruct customers to eat a certain combination of jelly beans to create a certain flavor, has created the same for these. Their recipes include combinations for Beer Sangria, Apple Cider Shandy, and a Michelada, which uses a Tabasco flavored Jelly Belly to complete the combination.

Jelly Belly Draft Beer Combinations

Comments Off on Jelly Belly Candy Company Releases Draft Beer Flavored Jelly Beans 01.24.2014 |

Six Liter Bottle of The Macallan M Sells for Record $628,000


The Macallan 6 litre Decanter

The Macallan M broke records recently when a rare 6 liter version of the Scotch whisky sold for US $628,000 at Sotheby’s in Hong Kong. The auction commemorated the global launch of M. Four 6 liter decanters were created by LALIQUE, the largest they’ve ever made. Each decanter required the work of 17 craftsmen, including two with the prestigious title, “Meilleur Ouvrier de France”, with each taking over 50 hours to complete.

Of the four, two will be archived by The Macallan and one has been committed to a private collector in Asia. The fourth, Constantine (named, as are the other three, after Roman emperors), uniquely features the engraved autographs of the three principal creators – LALIQUE/Silvio Denz, Fabien Baron and Bob Dalgarno. This highly collectable creation was made available as part of the Finest and Rarest Wines and The Macallan auction by Sotheby’s in Hong Kong on Saturday, 18 January 2014.

The previous record was set in New York in 2010, also by The Macallan, with The Macallan 64 years old in LALIQUE Cire Perdue which sold for US$460,000.

Thankfully, the net proceeds of the auction were donated to local Hong Kong charities.

Comments Off on Six Liter Bottle of The Macallan M Sells for Record $628,000 01.23.2014 |

Joyride Coffee Serves Up Cold Brew Coffee by the Keg

Other Beverage

Joyride Coffee

There’s a new “water cooler” hitting offices in New York, and they’re not full of water. They are also not a water cooler, but a keg … full of cold brew coffee. Yes, you heard that right: kegged cold brew coffee in the workplace.

Started in 2011 by The Belanich brothers—David, Adam & Noah—Joyride Coffee saw an underserved section of the coffee market where cafe-quality coffee was missing from the workplace and seized the opportunity to fill the void. Serving premium coffee from roasters such as Stumptown, Joe, Intelligentsia, and Blue Bottle, Joyride provides client offices with weekly or bi-weekly deliveries of the same coffee workers wait in line for at their favorite cafes.

Joyride Coffee starts with 100% freshly roasted single origin coffees from their roaster partners that undergoes a 12 hour cold brew cycle. It’s then put into kegs before being pressurized with nitrogen. Nitrogen serves to both preserve the coffee all while creating the pressure necessary to push out the coffee from the tap. In a refrigerated kegerator, the coffee lasts well over a month.

How easy is it? Grab a cup, fill with ice, fill halfway with water or milk, and top with cold brew coffee with the click of a tap handle. Sit, enjoy, and watch productivity soar.

1 comment 01.21.2014 |

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