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Bid to Win Batch 1, Barrel 1, Bottle 1 of Dry Fly Bourbon


Dry Fly Distilling Bourbon

The highly anticipated release of Dry Fly Distilling Bourbon Whiskey has come and gone but for about 2 and a half more hours, you have the opportunity to purchase batch 1, barrel 1, bottle one of the 101 proof Washington bourbon. The bottle, which is being sold to benefit the Ronald McDonald House Charities Spokane and Casting 4 A Cure is currently at $2,225.

From the auction:

BATCH ONE, BARREL ONE, BOTTLE ONE … benefits Ronald McDonald House Charites Spokane

You are bidding for a guaranteed reservation. Bottle pickup and delivery will be handled through Ronald McDonald House Charities Spokane.

This is batch one, barrel one, bottle one, complete with a Certificate of Authenticity, signed by the Master Distillers and highly collectable. The bottle is in mint unopened condition and is full with original contents intact, with the original label. Dry Fly Bourbon Whiskey is made entirely from scratch, with 100 percent Washington ingredients.

Dry Fly Bourbon Whiskey is destined to be the cornerstone of the distillery’s product line. Its bourbon distillery is unique in a number of ways. “The ingredients for our bourbon are quite a bit more expensive than what we use for our wheat whisky, vodka and gin,” Kent Fleishman, Master Distiller said. “And we’re aging the bourbon in 53-gallon full kegs. “ A lot of small distilleries take a short cut to profits by using a smaller barrel for aging. They use quarter kegs—about 12-13 gallons. Kent said that with the smaller barrels, less liquid on more surface area results in faster maturation.

The Master Distillers set out to establish strong relationships with their suppliers from the beginning. “We know every one of our farmers,” Kent said. “There aren’t just brokers on the phone selling us wheat or corn. We go meet them personally and they come to visit us at the distillery.”

Dry Fly Bourbon Whiskey Master Distillers decided to do it at 101 proof. Typical bourbons are 80 proof. At 101 proof there’s 20 percent more alcohol and you get less out of a barrel and Dry Fly is very selective about what goes in those barrels.

For more information on this auction or to bid, click here. Time is running out!

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Newcastle Brown Ale: Shadow Art Billboard


Using only a single light source and thousands of real-life Newcastle Brown Ale bottle caps, two well-known New York shadow artists have partnered with Newcastle to bring to life a 128 square foot shadow sculpture. Check out the video above to see how the shadow art was created.

A very cool ad by Newcastle Brown Ale, nicely done.

1 comment 08.16.2011 |

The Search is on for the Oldest Bottle of Charles Krug Wine


Charles Krug Winery 150th Anniversary

How deep is your cellar? If it’s deep enough, you might have exactly what Charles Krug Winery is looking for, the oldest bottle of their wine. Empty or full, dating either from pre-Prohibition or the Peter Mondavi Family era which began with the 1944 vintage, they want it. As the winery nears their 150th anniversary, they want to put the bottles on display as part of a history exhibit for first winery of Napa Valley. More information from the winery can be found below:

In time for the 150th anniversary of Napa Valley’s first winery, the Peter Mondavi Sr. Family announces a search for the oldest Charles Krug Winery bottle in existence. Founded in 1861, Charles Krug Winery is the birthplace of the Napa Valley wine industry and has been in the Peter Mondavi Family for nearly 70 of its 150 years.

Peter Mondavi Jr. puts his family winery’s history in perspective: “Charles Krug was founded the year President Lincoln was inaugurated, and the year the Civil War began.” At the time, Napa Valley was essentially the Wild West. Charles Krug first planted Mission grapes on his St. Helena estate but he soon replanted to European varietals which he felt would make better wine. Wines made at the time would have likely included claret, sherry, Madeira, sweet tokay and riesling, the latter hugely popular with many of the German immigrant-winemakers in Napa Valley in the late 1800’s.

Readers are encouraged to scour their wine cabinets, cellars, closets and caves for Charles Krug wine bottles, empty or full, dating either from pre-Prohibition or the Peter Mondavi Family era which began with the 1944 vintage. Bottles deemed contenders will be authenticated by experts in the wine department of Sotheby’s auction house in New York. The Peter Mondavi Family may purchase the winning bottle for display at the winery.

Plans are for an exhibit of historic artifacts from Charles Krug Winery, which will include a towering 9000-gallon vintage redwood fermentation tank and Charles Krug’s original basket press, which he used to crush the first harvest at his fledgling winery. The estate’s Redwood Cellar will house the exhibit. The huge structure with its many-gabled roof and impressive belvedere was built by Charles Krug in 1873 after his original cellar burned to the ground. On the National Register of Historic Places and a California Historic Landmark, the Redwood Cellar was restored recently to hold the Peter Mondavi Family’s reserve barrel aging room. The Cellar will eventually house the winery’s new tasting room and visitor’s center.

If you think you have what they’re looking for, go to their Facebook and tell them about your bottles and post a photo. Don’t have Facebook? Email them at oldestbottle@charleskrug.com. Submissions must be in by December 31, 2011.

2 comments 08.15.2011 |

The Cocktail Spirit with Robert Hess: Tom Collins


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Tom Collins cocktail. According to Robert Hess, “The recipe for the Tom Collins first appeared in the 1876 edition of Jerry Thomas’ “The Bartender’s Guide”. Apparently named after a little practical joke popular around 1874 in which one person would tell someone on the street that Tom Collins is in a local bar and is talking about them. The now agitated person would hurry off to confront this Tom Collins and soon enough a forward thinking bartender created the drink.”

Tom Collins

  • 2 oz Beefeater 24 Gin
  • 1 oz Lemon Juice
  • 1 tsp simple syrup


  • shake with ice
  • strain into an ice filled collins glass and top with soda
  • garnish with cherry and orange wedge

Comments Off on The Cocktail Spirit with Robert Hess: Tom Collins 08.12.2011 |

Issue #11 Mutineer Interview: Dos Equis’ The Most Interesting Man in the World


Jonathan Goldsmith

It could be argued that Dos Equis’ “The Most Interesting Man in the World” campaign has produced the most iconic beverage personality of the modern era. The campaign’s central character has become the alpha male of a generation through his anecdotes of gentleman’s wisdom and timeless stories of chivalry and adventure, transcending beverage culture and earning a well-deserved place within the mainstream popular culture of the United States and beyond.

In this latest and most glorious edition of the Mutineer Interview, we go behind the scenes and set sail on the mighty Pacific with actor Jonathan Goldsmith on his live-aboard sailboat on a mission to understand exactly how one goes about playing The Most Interesting Man In The World.

Mutineer Magazine: Was the role of “The Most Interesting Man in the World” designed specifically for you?
Jonathan Goldsmith: No. I don’t think they knew who it was written for, but they had a concept. I got a call about this character that they had in mind and they didn’t know exactly what they were looking for, but it was going to be done on an improvisational basis, and the end line was, “And that’s how I arm-wrestled Fidel Castro.”

So I went to the audition and there were 300 people whom I thought looked more right for the character then I did. I thought my agent sent me on a wild goose chase and that I didn’t have a chance in the world. But I put on an accent and improvised and they let me go on for a little while. Afterwards, I called my agent up and said, “Thanks, but this is ridiculous. They’re not looking for me.” A month went by, I was called back, and now there were only 100 in the room. Another month passed and I had totally forgotten about it. My agent told me that they were looking around the country and they hadn’t found who they wanted. We got another call, and this time there were only three of us. They did a full screen-test and I got it. I was the lucky guy.

But now I have a chance to make people laugh, to perhaps make some social comments and to affect people to the point where they remember more of the lines than I do.

What is your previous experience as an actor?
I’ve had a very good acting career in television. I’ve guest starred in over 350 shows and I did a lot of great television. I was on “Knots Landing” for half of a season, as well as Dallas and Dynasty, and I did some very good pilots with great writers. Again, it goes back to having good luck. I starred in a TV pilot for Sidney Furie, who did marvelous pictures like “Lady Sings the Blues”.

Over my entire career what I wanted to do most was comedy. However, I was the bad guy, always killing somebody or being killed…actually, one time I did have a chance at comedy in a TV pilot. And despite the fact that the director said, “My God, we’ve found the comedy discovery of the year!” the pilot didn’t sell and I went back to playing bad guys. But now I have a chance to make people laugh, to perhaps make some social comments and to affect people to the point where they remember more of the lines than I do.

In a way it’s kind of bittersweet. Though I always thought I was a good actor, the proverbial brass ring had eluded me…until now.

Can you talk about the experiences filming “The Most Interesting Man In The World” campaign?
It’s like a movie set. There is a huge crew and the people are the best. I’ve never worked with a finer group in my life, each of whom shares in the success of this campaign.

At first, it just felt like a great job and I had no idea that it would ever go past the first three or four days of shooting. I was delighted when they called me back again. I could see that there were other dimensions to this character, that he wasn’t just a one-liner. He has a past life that is continuously revealing itself through the creative process.

I’ve tried to find nuances within this character where I can merge some of my own life experiences with his. It is nice to be able to make some social comments and pass on a legacy of sorts that brings a smile to people’s faces.

To continue reading this Mutineer Interview, click here.

The Bruery Black Tuesday 2011 Release Information


Black Tuesday

Since 2009, The Bruery’s Black Tuesday has been one of the most talked about beers each year. This year, the monster 19-22% abv barrel aged imperial stout is back and it appears to be in much larger quantities as well, with The Bruery Reserve Society members being able to purchase 6 bottles in addition to the one bottle included with their membership, compared to the three you were allowed to buy in 2009 and in 2010.

See below for full detail of the 2011 release of The Bruery Black Tuesday:

It’s time again for another Reserve Society allocation. The following beer will be available for order between August 12th and September 2nd at society.thebruery.com

Black Tuesday:
Our infamous Black Tuesday is an imperial stout aged in bourbon barrels for over a year. Rich caramel, toasted malt, vanilla, burnt wood and anise are just a few of the many flavors in this rich, decadent imperial stout.

Learn more about Black Tuesday at here.

• As a Reserve Society member, one (1) bottle of Black Tuesday has already been allocated to you as part of your initial membership fee. You may purchase a maximum of six (6) more bottle allocations for yourself. Each allocation is $30 before your 15% discount. Bottles will be released on or around Tuesday, October 25th. Official release details will be made known closer to the date.

• We will be holding a small release party on October 25th. Information and tickets for the party will be released in September.

• Remaining bottles of Black Tuesday will be sold to the general public through an online sale on October 25th. Bottles will be limited and we can not guarantee that you will be able to purchase a bottle during the general release sale.”

3 comments 08.10.2011 |

The Whatamelon Cocktail

Other BeverageSpirits

Whatamelon Cocktail

With National Watermelon Day just passing by and the summer slowly coming to an end, what better way to celebrate than with a delicious watermelon cocktail. Below is a refreshing watermelon cocktail by H. Joseph Ehrmann of Elixir. Try making it for yourself. In the San Francisco area, stop in at Elixir and have one made by the man himself.

The Whatamelon
by H. Joseph Ehrmann, Elixir

1.5oz Square One Cucumber Organic Vodka

1oz St. Germain Elderflower liqueur
2oz watermelon juice or 5 1” watermelon cubes
6 mint leaves
.5oz lime juice
.5oz agave nectar

In a mixing glass, add watermelon cubes or juice and 5 mint leaves, muddle and top with remaining ingredients. Fill with ice, shake well for 10 seconds and strain over fresh ice.

Looking for a watermelon mocktail? Just increase the amount of watermelon, lime juice and agave nectar and leave out the booze.

The Whatamelon Mocktail
by H. Joseph Ehrmann, Elixir

3.5oz watermelon juice or 10 1” watermelon cubes

6 mint leaves
1oz lime juice
1oz agave nectar

In a mixing glass, add watermelon cubes or juice and 5 mint leaves, muddle and top with remaining ingredients. Fill with ice, shake well for 10 seconds and strain over fresh ice.

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Dark Mild Dubbed Champion Beer of Britain


Great British Beer Festival

With the Great British Beer Festival having just been wrapped up a few days ago in Earls Court, London, only one beer could stand above the rest as GBBF’s Champion Beer of Britain. This year, it was Mighty Oak’s Oscar Wilde of Maldon, Essex. Oscar Wilde, which has an ABV of 3.7%, is described in CAMRA’s (Campaign for Real Ale) Good Beer Guide 2011 as a “roasty dark mild with suggestions of forest fruits and dark chocolate. A sweet taste yields to a more bitter finish.”

The Maldon brewed real ale was crowned the Supreme Champion over a host of other finalists in 7 different beer categories (Bitters, Best Bitters, Strong Bitters, Golden Ales, Milds, Winter Beers, and the Speciality class), including beers from both small microbrewers and large regional brewers.

The Final judging panel’s Roger Protz was pleased with the results of the competition, saying “Oscar Wilde was a stand out winner, universally praised by the judges for its overall quality. Once again a dark beer has triumphed over paler beers!” He continued, “it’s a beer with great depth of character, and for the style has a lot of hop bitterness as well. It proves that a dark beer can be refreshing even in very hot weather.”

In the overall category, second place went to Marble brewery’s Chocolate, and the Bronze award went to Salopian brewery’s Shropshire Gold.

The Americans, not to be outdone, competed in the GBBF’s Michael Jackson American Cask Ale competition. This year, the prestigious award went to Green Flash Brewery’s Palate Wrecker Double IPA from San Diego, California. Second place was awarded to Sierra Nevada’s Torpedo Extra IPA and third place to Brewers Union 180 Wotcha (a la Chinook) Best Bitter.

Ian Garrett from CAMRA, organizer of the competition said of the American entries, “the judging process has been particularly difficult this year due to the huge range of beer on offer. The USA Cask Ale bar had over 100 different beers and the standard was very high.”

Dave Sanders the manager of the bar and the head brewer at Kirkstall Brewery in Leeds, UK commented on the winning beer. “Palate Wrecker can truly be described as an awesome beer. A huge depth of flavour and bursting with fresh hops. The technique used to brew this particular beer appears to be quite revolutionary.”

Good showing, America!

Comments Off on Dark Mild Dubbed Champion Beer of Britain 08.09.2011 |

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