• Slide 2
  • Slide 4

Evan Williams to Release Cinnamon Reserve Flavored Bourbon


Evan Williams Cinnamon ReserveHeaven Hill Distilleries, Inc., the country’s largest independent family-owned and operated spirits producer and marketer, announces the release of Evan Williams Cinnamon Reserve Kentucky Liqueur, a new product that marries extra-aged Evan Williams Bourbon with natural hot cinnamon flavor. Bottled at 70 proof and available in both a 750ml and 50ml size, Evan Williams Cinnamon Reserve will be shipping nationally in February at a suggested retail price of $14.99 for the 750ml bottle.

The launch of Evan Williams Cinnamon Reserve follows closely on the heels of the hugely successful introduction of Evan Williams Honey Reserve, which launched in the Fall of 2009, and Evan Williams Cherry Reserve, which debuted in 2010. Since that time, both have enjoyed great sales success and critical acclaim, including winning a Silver Medal at the San Francisco World Spirits Competition and being named a “Hot Prospect” brand. Evan Williams Cherry and Honey Reserves, and now Cinnamon Reserve, take advantage of established trends in the distilled spirits industry in general and the American straight whiskey category in particular. Among these is the ongoing success and growth of flavored spirits, as well as the continued popularity of Bourbon, especially Evan Williams, which showed the greatest sales percentage increases among high volume brands since 2008, according to A.C. Neilsen. Heaven Hill fully anticipates that infusing Evan Williams extra-aged Bourbon, the second largest selling Bourbon brand in the United States and the world and a “Best Buy Whiskey of the Year” winner, with natural hot cinnamon flavor will yield similar success as that achieved with Evan Williams Honey and Cherry Reserves.

Like the Honey and Cherry Reserves, Evan Williams Cinnamon Reserve is packaged in the highly-recognizable square Evan Williams bottle, with a clear label carrying the Evan Williams logo and a stylized rendition of cinnamon sticks bursting through flames. With a black and orange capsule closure, the packaging draws on the equity of the Evan Williams brand franchise, but with a contemporary flair. Bottled at an approachable 70 proof, and infused with natural hot cinnamon taste that complements the easy-to-drink Bourbon flavor, Evan Williams Cinnamon Reserve lives up to its tagline of “Intensely cinnamon. Incredibly smooth.”

“The launch of Evan Williams Honey and Cherry Reserve has exceeded our expectations,” stated Assistant Brand Manager Hannah Venhoff. “Given the strength of the Evan Williams brand franchise and the proven success of the flavored Bourbon sub-category, we believe it is the perfect time in which to launch Evan Williams Cinnamon Reserve. And with a very approachable price point and a full range of retail and on-premise marketing materials available, we are expecting this brand launch to be red-hot!”

3 comments 01.26.2012 |

Craft Beer Radar: Notable Upcoming Beer Releases


Full Sail Top Sail Bourbon Barrel Aged Imperial Porter

Full Sail Top Sail Bourbon Barrel Aged Imperial Porter
The newest batch of Full Sail’s very limited bourbon barrel-aged beer is set for release on February 1st. Top Sail Bourbon Barrel Aged Imperial Porter has been aging in oak bourbon barrels deep in the brewery’s cellar for an entire year.

Elysian Idiot Sauvin

Elysian Idiot Sauvin
Elysian Brewing Company is planning to make brewing life a little more challenging by kicking off its IPA Specialty Series in February of 2012 with Idiot Sauvin, an IPA both fiercely fruity and floral, made with New Zealand Nelson Sauvin hops. The beer has appeared before only at Elysian’s pubs, and will be issued in both 22 oz bottles and draft.

Karl Strauss 23rd Anniversary Old Ale

Karl Strauss 23rd Anniversary Old Ale
The 23rd Anniversary Old Ale was aged for 12 months in American oak barrels and is the first Karl Strauss barrel-aged beer to be offered unblended. It’s loaded with complex layers of toffee, molasses, dried figs, and toasted oak. A pronounced warming bourbon flavor contributes to the beer’s 12.2% alcohol content—making this strong ale an ideal after dinner sipper or accompaniment to desserts like bread pudding.

Weyerbacher Riserva

Weyerbacher Riserva 2011
This year’s batch is perfectly carbonated, more full-bodied than any in the past and nicely tart as a sour beer should be! Riserva is an 11.7% abv amber ale, fermented with wild yeast and red raspberries.

3 comments 01.25.2012 |

A Look At LA’s SmithHouse Tap & Grill


SmithHouse Tap & Grill

Sometimes you want to go where everybody knows your name…

And other times, you want to go to a smart gastropub with a crowd of well-dressed peers and a massive selection of really good beer.

SmithHouse Tap & Grill opened in August 2011, by Curtis NySmith and Top Chef all-star Angelo Sosa. With the exposed brick and low, swooping arches, this place could easily be something far more lofty and less approachable. But in this case, the elegant interior comes across as comfortable and warm – the perfect setting for happy hours and get-togethers with good friends to…

wait for it…

wait for it…

Pour your own beer, tableside, from one of the restaurant’s five built-in taps.

Yes, LA is in the middle of an explosive beer Renaissance, and you can’t swing a wilty hop without hitting a new gastropub or beer bar. But SmithHouse stands out not only for its hefty 120 beer offering, but also in their dedication to serving these beers the way they were meant to be served. They boast six different temperature lines and different pressurizations, so each draft comes the way God or, (more likely), some monk, somewhere, intended.

SmithHouse Tap & Grill

And what is a gastropub without the grub? SmithHouse’s food is solid, if mostly dressed-up bar food. Their tuna pastrami is fresh with good spice, the onion rings are very onion ringy. They have the requisite chicken fingers, chili, wings, dips. There are a few Asian dishes, including a dumpling appetizer, banh mi and a few rice bowls. You won’t go wrong ordering any of the burgers – the cheddar crunch burger actually tastes like Fritos! – Their proprietary cheddar disc is almost exactly like a perfectly round hard tortilla shell. Kinda nifty. I didn’t bother trying a salad, because anyone who orders a dinner salad at a bar is a d-bag…

But the real winner and must-try is the beer fondue. I like to think of myself as a pretty classy dame, but I had to fight the urge to run my fingers along the inside of the bowl and lick each digit clean. It’s this creamy/salty concoction, with a kick of spiciness at the end. It’s served with a side of three soft pretzels (but, based on empirical research, tastes good on almost everything – especially french fries). On the menu, they say the fondue is infused with Harp’s Pale Ale to “bring out the salty/sweet flavor of the cheese;” I felt the beer actually brought out a savory, nutty quality, and dialed the cheese’s lactic sweetness down a notch or two. I invite you to try it and see for yourself…

SmithHouse – come for the beer, stay for the beer fondue. Or come for the beer fondue and stay for the beer… Either way, come: Your tableside tap is waiting.

21st Amendment Fireside Chat Cinnamon Roll


21st Amendment Fireside Chat Cinnamon Roll

Every year I make cinnamon rolls for Christmas morning. This year on a lark I decided to use 21st Amendment Fireside Chat in the recipe with delicious results. I tweeted a rather ugly photo of my yummy breakfast (it looked like Jabba the Hut) and the next thing I knew 21st Amendment, at 110F (do this in the microwave at 15 second increments) was tweeting me back asking me to post the recipe. I had been thinking about saving it for something else, but who am I to keep this to myself, so here it is.

The idea to make one giant cinnamon roll was born out of my obsession not only to create a seriously gooey roll, but out of my love for cinnamon roll French toast which is something seriously lacking on California breakfast menus. Although I didn’t have the restraint to turn this into cinnamon roll French toast, I am positive that this giant roll would work fabulously in that application. I digress.

I really love the Fireside Chat in this. It is a really delightful winter brew nuanced and rich with spices, brown sugar and cacao that really adds an interesting element to the cinnamon roll. Since it is a seasonal brew, it will probably be out of stores soon, but you still might be able to find it. If you can’t find it try using another dark ale with undertones of caramel, cocoa and winter spice.

On another note, I just started tweeting about food and beverage under the name @hungrymutineer. It would be awesome if you joined the conversation.

Giant Fireside Chat Cinnamon Roll

  • 1 cup Fireside Chat by 21st Amendment, at 110F (do this in the microwave at 15 second increments)
  • 1 tsp. yeast
  • 5 TBS. brown sugar
  • 8 TBS. butter, melted and cooled + 8 TBS. more for the filling
  • 1 large egg, at room temperature
  • 1 tsp. fine sea salt
  • 4 c. flour + a bit more for the board during kneading

Measure out all of your ingredients. Take the warm Fireside Chat (or some other equally delicious dark brew) and add in the yeast and 1 TBS. of the brown sugar and proof the yeast in a medium bowl. The beer will foam up a bit at first, so be sure to use a bowl that can accommodate it. Allow this to sit at room temperature while you assemble the other ingredients.

In the bowl of a stand mixer, combine the brown sugar and butter mixing until they are well combined before adding in the egg and yeast mixture. Slowly mix in the flour, using dough hooks if necessary. Turn out the dough on a floured surface and knead for 10 minutes adding flour as needed. Put the dough in a greased bowl, cover and raise in a warm part of the kitchen for 90 minutes.

At this time, prepare the filling (listed below).

Thoroughly grease an 8 or 9 inch baking pan.

Turn the dough out onto your floured cutting board and punch down. Form the dough into a smallish square and slice the dough into 3 even pieces. Set 2 aside and roll out the first piece to be around 5 inches wide and two feet long. Spread some filling on this strip, roll it up and place it in the baking pan. Roll out the other two and spread with the filling in the same fashion, then wrap them around the first roll, thus creating one giant cinnamon roll to rule them all.

If you are making this the day before, stop, cover the dish with plastic wrap and place in the refrigerator. Remove the pan from the fridge two hours ahead to bring it to room temperature before proceeding.

Raise the dough in a warm place for about 30 minutes or so.

Bake the giant cinnamon roll at 325F for 45 minutes or until the roll is golden. Top with Fireside Chat glaze, slice and serve.


  • 1/4 c. cinnamon
  • 3/4 c. brown sugar
  • 8 TBS. butter

Warm the butter in the microwave, remove and stir in the brown sugar and cinnamon. Set aside until needed.


  • 1/2 c. Fireside Chat
  • 1/4 c. water
  • 3/4 c. brown sugar
  • pinch sea salt
  • 1 tsp vanilla extract
  • 1/8 tsp. freshly ground nutmeg

Combine your ingredients in a small saucepan and bring to a low boil. Cook the glaze down about a third of the way and cool partially before pouring over the cinnamon roll. Be careful with this stuff, when hot it can really hurt.

Shit Bartenders Say


I don’t think much needs to be said about this, but it’s great.

The Passenger in DC took it a step further and crafted a few cocktails in its honor.

The Passenger DC

Photo courtesy of Derek Brown

$1 off if you bring your own ice.

1 comment 01.20.2012 |

Craft Beer Dinner in Napa, CA – Kitchen Door + Lockdown Brewing Co. Jan 23


Kitchen Door Craft Beer Dinner

Napa’s Kitchen Door has teamed up with Folsom’s Lockdown Brewing Co. for a celebration of Northern California craft beer and great food. Kitchen Door, recently honored as a Michelin Guide Recommended Restaurant as well as one of Bon Appetit’s 7 Best Restaurants on Napa Valley, will be pairing three delicious courses with three great beers from Lockdown Brewing Co. on January 23rd including their Emma’s Blonde Ale, Sutter Street Common and Stony Bar Scotch Ale.

Tickets are very limited for this intimate dinner and are $65 each, tax and gratuity included.

Mutineer will be on hand at the event and we hope to see you there.

Call or email Tim Seberson ASAP if interested in attending.
707-226-1560 // tim@kitchendoornapa.com

Comments Off on Craft Beer Dinner in Napa, CA – Kitchen Door + Lockdown Brewing Co. Jan 23 01.19.2012 |

Fine Beverage Photo Blog: Imagery Estate Winery Petite Sirah


Imagery Estate Winery Petite Sirah

This photo comes to us from Mutineer Photography Henchman Phil Jimcosky and features 2008 Imagery Estate Winery Petite Sirah. This wine was recently awarded a gold medal in the San Francisco Chronicle wine competition and comes from the Paso Robles appellation.

To view more of Phil’s photography that features food, beverage and beyond, visit his blog Food Aperture.

Do you have a photo you’d like considered for the Fine Beverage Photo Blog? Email us at brian@mutineermagazine.com!

Comments Off on Fine Beverage Photo Blog: Imagery Estate Winery Petite Sirah 01.18.2012 |

Mutineer Magazine Partnering with Second Glass on 2012 Wine Riot National Tour


Second Glass

After a roaring 2011, Mutineer Magazine and Second Glass have partnered on their 2012 US Tour, and it should be known that I’m very excited about this. In terms of fine beverage cultural badassery, Wine Riot ranks near the top for us due to it’s inspired nature and ambitious vision. Especially in the confused culture that is wine, Second Glass is a ray of light showcasing what the millennial generation of drinkers is all about, and we sense even bigger things to come for these fine folks in 2012.

Here is the 2012 schedule, which includes an additional stop in San Francisco:

Boston: April 20-21
DC: May 4-5
Chicago: June 1-2
San Francisco: August 3-4
New York City: September 21-22
Los Angeles: November 10

If you are a enthusiastic wino in one of these cities, you should do yourself a favor and attend. If you work at at winery that is hoping to tap into the millennial wine drinking scene, do yourself an even bigger favor and pour at one this year to experience it for yourself.

2 comments 01.17.2012 |

Page 65 of 237« First...102030...6364656667...708090...Last »

Copyright Wine Mutineer, LLC © 2015