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THANK YOU Mutineer Clean Water Crusaders & Other Water Relief Supporters

Other Beverage

Mutineer Alan Kropf in Nepal - Clean Water Crusader

A brilliantly colorful swarm of enthusiastic students at Padmodaya School in Kathmandu, Nepal, which is enjoying clean drinking and hand washing water through the efforts of Mutineer Magazine and A Child’s Right. Forget water, this has all the makings of a kool-aid party of the highest order.

I first became interested in the topic of water relief in late 2009 and was introduced to Eric Stowe, Executive Director of A Child’s Right. After spending years chasing the dragon that is fine beverage culture, it had never dawned on me that water relief was such an important part of the story we were trying to tell. Access to water is fine beverage in its most basic form and the foundation of every living thing on this planet; it blows my mind every time I try and fully grasp the concept.

After feeling this overwhelming connection, Mutineer made the commitment to work with A Child’s Right to educate others about water relief, which began with a feature story in the May 2009 issue, followed by our 2nd Annual Red Carpet Tasting. Mutineer readers respond- ed with interest, so we created a water relief column with Eric Stowe and we began fundraising by developing a beer with New Holland Brewing Co. to premiere at the Great American Beer Festival and benefit A Child’s Right.

Our interest in water relief evolved into a passion for water relief, and with the support of the beverage industry we set out to raise funds to install five water filtration systems for children in urban areas in Kathmandu, Nepal.

The Clean Water Crusader campaign was launched, and throughout the glorious new issue of Mutineer Magazine we recognize those who stepped up and rallied around this thirsty cause with Clean Water Crusader “tags” throughout the issue. One individual in particular, John Jordan of Jordan Vineyard & Winery, stepped up to support us in spectacular fashion, setting the stage for the Mutineer Comedy Festival and Blue Carpet Dinner, and as such the Jordan Clean Water Crusader tag is leading the charge.

We are happy to report that all five systems have been installed, and would like to recognize the many companies, organizations and individuals that have supported and continue to support Mutineer Magazine’s water relief efforts. Clean water crusader tags will be Twittered and Facebooked over the next few days, be on the lookout and pass it along!

Mutineer Clean Water Crusaders:
Jordan Vineyard & Winery
Luxardo
St. Supery Vineyards & Winery
Banfi
No.3 London Dry Gin
The King’s Ginger
Don Roberto Tequila
Jacuzzi Family Vineyards
Rosa d’Oro Vineyards
Charles Smith Wines
Firestone Walker Brewing Co.
Sierra Nevada Brewing Co.
Bonny Doon Vineyard
Frog’s Leap Winery
Bard’s Tale Beer Co.
Media-ANT
Hornsby’s Hard Cider
Falling Rock Taphouse
New Holland Brewing Co.
Cellar Angels
King Estate
Wente Vineyards
Flasq Wines
New York International Spirits Competition
Pink Out
Celebrity Wine Review TV
Wine Biz Radio
Naked Winery
Six Sigma Ranch
Hip Tastes Events
WineChannelTV
Lagunitas Brewing Co.

THANK YOU to everyone that partied with us at the Mutineer Blue Carpet Carpet Dinner for Water Relief at Jordan Vineyard & Winery.
THANK YOU to everyone that laughed with us at the Mutineer Magazine Holiday Comedy Festival for Water Relief at Jacuzzi Family Vineyards.
THANK YOU to John Jordan for Bruce Wayne-ing the hell out of this project
THANK YOU to the entire Jordan Vineyard & Winery staff, you are all so ridiculously talented it’s scary: Lisa, Laura, Nitsa, Todd, Pete and the rest of the crew.
THANK YOU to the comedians who performed at the festival: Ben Morrison,
THANK YOU to Ben Morrison for helping us dream up the festival over too much tequila.
THANK YOU to the Official Bloggers of the festival for helping us get the word out: Brookston Beer Bulletin, Swirl Smell Slurp, Vinopanion, Vintuba, WineBlog.org, W. R. Tish, Suburban Wino
THANK YOU Fred and Nancy Cline for opening up your estate and throwing one mean after-party.
THANK YOU Chris Merino for being such an awesome collaborator.
THANK YOU Mike Freidrich for your relentless support and enthusiasm.
THANK YOU Henry Preiss for sending us the good stuff for our rare spirits charity auction.
THANK YOU Rebekah Polster for being awesome.
THANK YOU to the Hall Family at Longmeadow Ranch for housing the Mutineer Team during the fundraiser events.
THANK YOU to the food trucks that fed the hungry attendees at the comedy festival.
THANK YOU Anderson Group Public Relations for not being afraid of getting your hands dirty helping out with our water projects.
THANK YOU Laugh Factory Hollywood for hosting our charity show.
THANK YOU Wolf for sidekick support and the glowing M in the sky.
THANK YOU CellarPass for steadfast support though all of our water relief endeavors.
THANK YOU Charles Smith for making the trip down to party with us in the name of water relief.
THANK YOU Matt Hughes for attending like a stud.
THANK YOU Amarula Cream for being the presenting sponsor at last year’s Red Carpet Party, which in a lot of ways is where this journey began.
THANK YOU Zane Lamprey for bringing exposure and beautiful women to our fundraisers.
THANK YOU Barrie Lynn & the Cheesettes for the awesome pairings.
THANK YOU Dogfish Head, Firestone Walker and Brewer’s Association for buying some fundraiser tickets so some lucky, cash-strapped Mutineer readers could attend.
THANK YOU to all of our event volunteers, of which there are far too many to name, for helping bring our fundraiser projects to life.
THANK YOU Martin Cody for creating an entirely new way to raise money for water relief.
THANK YOU New Holland Brewing Co., Brian Kropf and Ashley Routson for creating such an awesome beer to benefit the cause.
THANK YOU Courtney Cochran for your visions of blue carpet.
THANK YOU JJ Bagley for your hard work.
THANK YOU Ashley Nicole Teplin for bringing your ninja skills.
THANK YOU Hunter Lea for adding a soundtrack to our water relief awareness building.
THANK YOU Classic Party Rentals Napa and ATL Lighting for making us look good.
THANK YOU Dry Soda & BLK Water for keeping our event guests hydrated.
THANK YOU David King & Rusti Porter for setting the stage for a grand finale to this project.
THANK YOU Sasha Kadey for inspiring me through action.
THANK YOU Lesley Russel & Emma Swain for joining the cause.
THANK YOU Julie Dalrymple for having us.
THANK YOU Rachael Poer for helping us bring the grand finale.
THANK YOU Red Bulls Girls that drove the Red Bull Car to our Hollywood fundraiser. You made Jeff’s year.

THANK YOU to everyone at A Child’s Right. Keep fighting the good fight: Bill Brockhaus, Peter Drury, Michael Harris, Stephen Jones, Amelia Lyons, Wei Baojun, Kith Rathamony, Million Biyaylign, Norea Hoeft, Boone Sommerfeld, Leslie Hardy, Rebecca Field, Vijay Talwar, Ryan Gledhill and Karen Nilson. Special thanks to Prakash Sharma for being in the Nepal know, Aaron Walling for representing, and Eric Stowe for not only opening up my eyes to the world of water relief, but giving Mutineer and myself the opportunity to help.

BIG THANK YOU to the entire Mutineer Team for staying the course and being ambitious about helping others. You all impress the hell out of me: Jeff Dorenbush, Brian Kropf, Julie Hadjinian, Chris D’amico, Ian Andreae, Phil Jimcosky, with extra thanks to Erin Jimcosky for being an outstanding field general leading the Mutineer troops through the holiday comedy fundraiser projects.



Mutineer Magazine Issue 20 Preview

Miscellaneous

Mutineer Magazine Issue 20

From the Issue 20 Letter from the Editor:
“Gulp, gulp, gulp. You know what that is? It’s the sound of thousands of children in Kathmandu, Nepal drinking clean, delicous water thanks to the many companies, organizations and individuals that contributed to the Mutineer Magazine Clean Water Crusader campaign. YES”

In this issue, we celebrate the success of our efforts to bring clean water to thirsty children in Kathmandu and put a dent in the global water crisis. We, and all that have helped, have made an incredible impact and we’re just getting started. In this issue, we recognize all those who helped and you will find a recurring theme of water, life’s most basic and important beverage, throughout the issue.

The November/December 2011 Special Water Issue of Mutineer Magazine brings you:

Veterans in Beverage and Mutineer Ambassadors in Afghanistan

Mutineer salutes our men and women in uniform with a special Veterans Day featuring highlighting veterans now serving in the beverage industry. Plus, see how the Soldiers of the 24th Brigade Support Battalion (170th BCT) deployed at COP Whitehorse in Afghanistan unwind with Mutineer.

Mutineer Interview: Genesis

Mutineer looks back at some of the conversations we’ve had over the years with beverage industry leaders.

Holiday Spectacular

The halls are decked with fine food and beverage just in time for the holidays. Inside you’ll find a mutinous gift guide, moonshine infusions, how to cook Christmas breakfast with Atlantico Rum, holiday cocktails and mocktails and more.

Thirsty Children: A Clean Water Expedition to Kathmandu

Clean water is the pinnacle of fine beverage. We are proud to bring you an in-depth look at the people and organizations involved in bringing it to the world.

The King’s Ginger Holiday Cocktail Competition Preview

Take a look at the Napa Valley competitors of The King’s Ginger Holiday Cocktail Competition and their recipe submissions.

The November/December issue also includes:
Dan Dunn’s Civilization and Its Discontents: On Having the Usual
Wine Steals: Argentina Malbec
No.3 Gin’s Inspired Beverage Voices Napa Valley with Laura Levesque Page, Toutsuite Social Club and Christope Smith.
Beer Styles: Brewing Water
Classic Cocktails: The Trident
Soda Jerk: Wine Soda, Flavored Cheese, Drink Night Cocktails, and much, much, more…



Napa Valley Register Weighs in on Napa Cocktail Scene

Spirits

RCP_8021

There was a great article by Emily Setsuko Shartin published in the Napa Valley Register today that does a nice job summing up the state of the Napa Valley cocktail scene.

Napa Valley has long been known for its wine culture, but with Mutineer now based in this legendary vino region, we couldn’t help but be amazed by the killer cocktail culture that has evolved through the valley’s restaurants and bars, hence The King’s Ginger Holiday Cocktail Competition last week featuring some of the best local mixologists.

From the Napa Valley Register article:

Cocktail culture continues to see a renaissance across the country, and if local bartenders have anything to say about it, the Napa Valley is not being left behind. With its wealth of local ingredients and access to high-quality spirits, not to mention an epicurean clientele, the region has become fertile ground for creative bartenders who want to push the limits.
It was unmistakable earlier this week at a holiday cocktail competition and party hosted by Mutineer Magazine at the Napa Valley Opera House, where several local bartenders showcased their skills. The event was sponsored in part by Anchor Distilling Company of San Francisco, whose President David King said the company wanted to be involved in an event outside the city, and liked the up-and-coming nature of Napa’s cocktail scene.

To read this article in its entirety, click here.


3 comments 11.15.2011 |

The Great Aussie Wine Mutiny: Margaret River 2

Wine

Video by Alan Kropf, Mutineer Magazine

We’re back with another installment of The Great Aussie Wine Mutiny. In the last TGAWM, we took a broad look at Margaret River in southwest Australia near Perth. The wines burst with character that is the reflection of the cool climate terroir, and the local shiraz takes on a very different personality from the bombastic shiraz of Barossa Valley. Now, as a God-fearing wine writer I will drink bombastic Barossa Valley shiraz with great enthusiasm, but these Margaret River shiraz wines are layered and complex works of elegance with an identity all their own.

“The styles that we’re trying to produce here, and certainly at Xanadu, are a lot finer, more elegant, and in my opinion, a little bit more food friendly,” says Glenn Goodall, winemaker at Xanadu Wines. “Margaret River is probably most well recognized by its cabernet, its chardonnay and its sauvignon blanc/semillon blends. Shiraz, historically over the last few years, has probably played second fiddle to those other varieties.”

Video courtesy of Xanadu Wines

Cabernet sauvignon is the flagship red of the region, with the region’s top producers making cabs that can hang with the best in the world. Moss Wood, Cullen, Cape Mentelle and Leeuwin Estate all come to mind.

Beyond the brilliant cabernet sauvignon monologues, Bordeaux-style meritage blends are also pretty damn amazing, and the inspired use of petit verdot and malbec by winemaker Virginia Willcock in Vasse Velix’s Heytesbury red resulted in something of a fine beverage religious experience for me. I’m talking about a wide-eyed and giggly symphony of complex aromas that are all familiar to me from the countless meritage blends I’ve consumed in my days, yet expressed in a very spectacular way.

As crucial as the petit verdot and malbec are to this blend, for Willcock they are really supporting actors to the lead that is cabernet sauvignon:

“Cabernet [sauvignon] is king in Margaret River and all I want to do is find something that is going to bring cabernet to wonderful heights, and I think petit verdot and malbec can do it. Petit verdot brings violets, orange peel, acid structure and incredibly intense tannins. Malbec spice, voluptuousness and beauty.”

Video by Alan Kropf, Mutineer Magazine



Let’s Help Iowa Raise the Bar and Correct Iowa Code § 123.49(2)

Spirits

Limoncello Infusion

Photo Credit: Ventura Limoncello Company, Ventura, CA

Iowa needs our help. As we recently saw in California as Governor Jerry Brown signed a bill into law repealing the ban of infusing and altering of spirits, Iowa is feeling the effects of a similar law that prohibits Iowa bartenders from creating their own bitters, fresh infusions and other staples from craft cocktail bars.

At time of this blog, Raise the Bar! has just 202 out of 1000 signatures on their petition to change this archaic law. Let’s help them get a little closer to their goal. From their petition:

Why This Is Important

It’s time to liberate Iowa’s talented mixologists from restrictive laws that inhibit nothing but their creativity. Iowa’s bartenders are currently barred from infusing their own spirits, or making bitters or barrel-aged cocktails. Iowa Code § 123.49(2) should be corrected. In a letter I received from the Iowa ABD from Karen Freund, Deputy Administrator for Regulation and Compliance, in response to my request for permission to produce infused spirits and bitters, Ms. Freund stated:

“In the email, you describe a process of adding botanical flavors to spirits to create a bitter, which is added, by drop, to cocktails. The information you provided involves a process of adulterating alcoholic liquor, otherwise known as infusing liquor. To be compliant with Iowa law, this process shall not:

1) Involve keeping alcoholic liquor in any container except the original package
purchased from the division (Iowa Code § 123.49(2)(d)) and

2) Adulterate the contents or remaining contents of an original package of an
alcoholic liquor or wine by the addition of any substance or knowingly possess
any original package which has been reused or adulterated (Iowa Code
§ 123.49(2)(e)).”

It is an arcane and intrusive law that restricts the creativity of Iowa’s many talented mixologists. Infused spirits, bitters, and barrel-aged cocktails do not increase alcohol abuse, in fact they temper it by getting drinkers to concentrate on the true savor of their cocktails as opposed to looking at them as mere alcohol delivery systems. Iowa’s bars, especially those that have restaurants, are perfectly capable of serving these libations safely, “Raising the Bar” for everyone.

Visit their petition on Change.org and lend a hand.

The Mutiny is everywhere.


1 comment 11.14.2011 |

Napa Valley Film Festival TasteLive / CellarPass Streaming Broadcast Schedule Hosted by Mutineer Magazine’s Alan Kropf

Wine

Napa Valley Film Festival

TasteLive!, Napa Valley Film Festival, CellarPass, Mutineer Magazine

CellarPass and TasteLive have announced its live streaming broadcast schedule for the 2011 Napa Valley Film Festival. Hosted by Editor-in-Chief Alan Kropf of Mutineer magazine, the one-hour daily broadcasts from marquee Napa Valley Film Festival events will take place on November 10th, 11th and 12th and feature a who’s who in regional winemaking, the culinary arts and special guests. Wine bloggers from around the U.S. will join the shows virtually to taste wines, post comments, and ask questions of guests.

“We’ll be producing five shows in three days,” said Kropf, “so we’ll be running the gauntlet of tight timelines and pushing the threshold of live-stream broadcasting. Along with our scheduled line up, we’ll be inviting talent off the red carpet for spontaneous interviews, and responding to questions posted by our blogger panelists. It’s going to be a bit of a thrill ride that should deliver some sweet surprises.”

Guests wishing to join the conversation can create an account in advance at TasteLive. Visitors traveling to the Napa Valley Film Festival are encouraged to use CellarPass’ industry-leading winery reservation system to book movie-inspired wine tasting itineraries and experiences and enter its sweepstakes to win an exclusive VIP trip to Napa Valley.

Napa Valley Film Festival TasteLive / CellarPass Streaming Broadcast Schedule

THURSDAY, NOVEMBER 10th 2011

OPENING NIGHT GALA
Robert Mondavi Winery, Oakville
8:00pm to 9:00pm
Go to TasteLive Event Page

Featured Winery & Wines
Robert Mondavi Winery
2009 Fume Blanc Reserve – $40
2008 Cabernet Sauvignon Reserve – $135

Blogger Panelists
Bean Fairbanks, @WineBeerWA
Beau Carufel, @ucbeau
Dennis Atick, @decaturwinedude
Dezel Quillen, @myvinespot
Grace Hoffman, @cellarmistress
Lain Bradford, @winereview
Matthew Horbund, @mmwine
Megan Kenney, @sonadora
Thea Dwelle, @winebratsf
See the full post »



Washington State Forced Out of the Liquor Business

Spirits

Yes on 1183NO-1183

After a tireless campaign by both the FOR and AGAINST Washington’s Initiative 1183, Washington voters ultimately decided the fate of state run liquor stores with about 60% of them voting in favor to giving them the boot. Starting June 1, Costco and other stores will begin liquor sales as Washington State liquor stores transition out of the business, a business they have held a monopoly on and which laws have been relatively untouched since 1969, and before that, in 1934.

The initiative, largely backed by Washington-based Costco, will allow private retailers to sell spirits and in the coming months the state Liquor Control Board will start to sell its inventory and the Seattle distribution center and state-run liquor stores will be auctioned off.

This isn’t the first time Washingtonians have reached for privatization of liquor sales. In 1972, voters barely defeated Initiative 261 which would have privatized liquor sales and closed state-run outlets. In 2010, Initiatives 1100 and 1105, which both called for privatization, were both defeated at the polls.

For some good FOR and AGAINST opinions, check these blogs.



Winners of The King’s Ginger Holiday Cocktail Competition Announced

Spirits

The 3rd Annual Mutineer Magazine Red Carpet Party came to a dramatic close on Sunday night as the winner of The King’s Ginger Holiday Cocktail Competition was named. After a fierce competition with an array of cocktail submissions from one end of the spectrum to the other and with an absolutely world class panel of judges, Michael Jack Pazdon of SolBar at the Solage Resort in Calistoga was named the champion. Find his cocktail submission below.

Michael Jack Pazdon

The King’s Waes Hail
by Michael Jack Pazdon, SolBar

1 oz. Christian Drouin VSOP Calvados
3/4 oz. The King’s Ginger Liqueur
3/4 oz. lemon juice
1/2 oz. Carpano Antica Formula
1/2 oz. egg white
dash house-made grenadine*
dash Maraschino Orginale Luxardo
5 drops gingersnap spice tincture**
5 drops Genevieve Genever-style Gin

Combine all ingredients, aside from the genever, in a mixing glass, dry shake for 10 seconds, add ice, shake hard and double strain into a chilled coupe. Float dehydrated apple chip, fresh grated nutmeg, rosemary flowers, 5 drops gingerbread spice tincture and 5 drops Genevieve on top of foam.

*Bring 1 part fresh pomegranate juice to just below a simmer then add 1.2 parts granulated sugar, stir until dissolved. Let cool then add rose water to taste. Bottle and refrigerate.

**Grind 2 tsp. cloves, 2 cinnamon sticks, 9 black peppercorns. Grate 2 whole nutmegs. Toast gently in a pan, remove and combine with 1 oz. grated ginger and 1 c. over-proof rum in an airtight container. Steep for 2 weeks, shaking daily. Strain and bottle in a medicine dropper.

In second place, Jason Withrow of Yountville’s REDD with his cocktail “Rosey Cheeks”.

In third place, Matt Jerome of Napa’s Angèle with his cocktail “Fallen Apple”.

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Michael Jack Pazdon announced as first place winner for The King’s Ginger Holiday Cocktail Competition.

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Competitors of The King’s Ginger Holiday Cocktail Competition pose on the red carpet with Anchor Distilling’s President David King.



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