By Micah Hanks

Around this time each year, I begin to see an awful lot of Halloween-themed drinks (many of them are quite silly, and just down-right fun). Among these I always tend to see a lot of variations on the Bloody Mary, since its name alone tends to evoke a slightly creepy tinge of murder and despair, in addition to conjuring images of ghosts that appear in mirrors. However, there is one not-so-popular variation worthy of mention that, if anything, is as delicious and wholesome as a regular BM, and yet has that slightly seasick vibe you want for an ideal Halloween “shocker.”

The general idea here is to use green tomatoes in your Mary instead of your average tomato juice, resulting in what I would affectionately call a “Mary’s Green Goblin.” As much as I’d love to be able to claim first rights to creation of this cocktail, people have probably been doing various renditions of the Bloody Mary with pre-ripened tomatoes for as long as green tomatoes have been fried and served with relish (mmm mmm)! One particularly delicious looking recipe I’ve found at the Viceroy’s Sizzling Cameo Bar in Santa Monica calls for Absolut Vodka, Green Tomatoes (pureed), Cucumber, Tomatillos, Garlic, Cilantro, Parsley, Green Onion, Jalapenos, Salt. No doubt, this blend of ingredients would bring your drink to life with such voracity that it may very well just wink at you after the first sip!

(more…)

By Micah Hanks

Imagine if one could somehow travel back in time to the idealistic purity you’d hope to find in the Garden of Eden, capture the most luscious combination of flavors and fragrances available, and then bottle and distill them into an organic neutral spirit. Recently Culture of Spirits was treated to yet another offering in the fine (and pleasant to say, growing) world of organic and  botanical spirits, and I’m glad to tell you that, yes, you can expect “Eden in a bottle” from the wonderful spirits being created by Square One Organic Spirits.

Having sampled three varieties of the delicious spirits these folks provide, I can tell you that not only do their neutral spirits offer a unique bit of color that is often missed with more expensive (typically flavorless) vodkas, but they also manage to do so without creating syrupy, colored liquids that look more appropriate lining the shelves of a coffee shop, rather than a classy bar. Indeed, the Square One spirits are subtle in color, and even mild in taste, offering simple, flavorful beverages without completely forsaking the neutrality one would hope for from a typical vodka. As Jordan Mackay of San Francisco’s Buzzed blog says, Square One Organics are “a spirit of character and not just a flavorless, odorless additive.”

Of all the spirits Square One provided us with (which included the pleasingly simple Square One Organic Original and Square One Cucumber, I must give my very highest endorsement to the lovely Square One Botanical, a rye-distilled spirit flavored with eight different botanical fruits, spices and herbs used for added character. “I mean, what does ‘Botanical’ taste like?” founder Allison Evanow says. “It doesn’t mix like a flavored vodka, nor is it a gin or an aquavit… it’s basically a new twist on what we think will be a new wave of spirits to come.”Indeed, although considered primarily a vodka, when paired alongside rums, gins, and other neutral spirits of similar value on the market, Square One has gone above and beyond, succeeding at providing something truly unique.

(more…)

By Micah Hanks

Recently, Culture of Spirits contributor Chris McCollum gave us a shake down on the best black shooters available among premium vodkas for this Halloween season. Chiefly, the English Blavod is one of the more popular varieties made available here in parts of the states, although according to McCollum this particular brand is becoming a bit more difficult to obtain. There are a few others however, ranging from dark berry and licorice-infused liqueurs, to those like Blavod which use a blend of herbs and spices (or sometimes just food coloring) to draw their otherwise neutral spirits to the dark side.

Halloween is right around the corner, and many people are looking for specialty drinks they can use to drain the light out of Halloween night. Thus, in addition to having a look at the original article Chris contributed, below are a few more varieties and links to sites where they can be purchased.

(more…)

By Micah Hanks

If you’re a recent visitor to the southernmost states through which the Blue Ridge Parkway runs, you will have noticed that the rough majority of the trees here in the Appalachian Mountains are taking their most golden hue. Nonetheless, the oak trees—a strange bunch in their own right—are just beginning to reach the brink of change, having held their summer green longer than most other species. It is within these oak trees that one of fall’s finest quarries, the gray squirrel, makes its home. Not only do squirrels live in oak trees, but the rich food source they provide also attracts deer, as well as a variety of other wild animals seeking food as the weather grows cold.

In addition to feeding season for many wild animals, in many parts of the country, the mid-to-late fall marks a special time of year for “foodies”; the time that wild game begins to become available at dinner parties that, unlike other times of the year, call for a special pairing of beverages to meet the unique meats being served.

(more…)

By Christopher McCollum

Culture of Spirits is not a political blog, but we do occasionally cover aspects of the political spectrum that spill over into our main focus, especially when it comes to things such as prohibition. A very hot topic over the past few years has been Net Neutrality, which depending on the way you look at it, is either a very good thing, or a very bad thing. I will try to not get overtly political in this article, and stay on subject, which is the direct or indirect way that our spirited sub-culture may be affected by this topic.

(more…)

By Micah Hanks

A chief of police in Ohio’s Whitehouse area has resigned, one month after accusations were made of having an open container of alcohol in her patrol vehicle. Chief Kathleen Hartle oversaw a school’s anti-drug program in the area. Her resignation was accepted by Waterville Township trustees on Wednesday.

Having served seven years with Anthony Wayne school, Hartle was a D.A.R.E. officer. An incident that occurred on Aug. 26 spurred the allegations, where Hartle was asked to leave a routine township meeting. According to Trustee Les Disher, Hartle “had trouble speaking.”

Indeed, it is sometimes difficult to live by example. However, the tragic irony of this circumstance is difficult to overlook. Since ancient times, the adage that “we become the things we hate” seems to have governed a strange pre-destination of sorts in the collective mind of humanity. In this case, perhaps the lesson learned is that repression of our hidden desires is never the right angle to solving a problem, nor is living a lie.

(more…)

By Christopher McCollum

Two evenings ago, Culture of Spirits writer Micah Hanks and I were tromping about around the Linville Gorge area, being recorded by a rather popular broadcasting network. This may end up being talked about more in the future, but for now, let’s just say that it was pretty fun. On the way up to the Gorge, we made a stop at the local liquor store in preparation for what would surely be an enjoyable evening. First things first, we made our way to the Bourbon section and spent several minutes pondering between Woodford Reserve, Jim Beam Black, Bulleit, Knob Creek, and Maker’s Mark.

In my opinion, Woodford tastes the finest, but that comes at a much steeper cost. So as the minutes ticked by, we debated cost versus enjoyment. Considering we were going to be spending our time at a hotel and obviously away from our personal bars, we would not be able to fully enjoy the cocktail experience. We were lacking bitters, garnishes, liqueurs, and even glasses. We knew were going to have to rely upon complimentary plastic cups and hotel ice. That meant we were going to be drinking it straight, unless we were able to grab a bottle of some rough mixer out of a vending machine.

We eventually settled upon the wax sealed bottle of Maker’s, and made our way to the register. My eye was caught by a promotional display at the end of the Liqueur aisle, and I immediately halted. I called Micah over, and showed him my wondrous discovery.

(more…)

It is often espoused at this website that many of the fine alcoholic beverages available today are so great-tasting due to the quality ingredients used in their creation. Thanks to new trends that involve the use of organic ingredients, “green” processing methods and incorporation of naturally grown herbs and botanicals into many modern spirits, these fine beverages not only taste great, but also promote overall health in many ways.

Recently Jovial King, founder and formulator of the Vermont-based company Urban Moonshine, was kind of enough to send Culture of Spirits a unique sampling of several fine organic bitters his family-owned company offers. Having tasted each of the varieties he sent us, it is my pleasure to give you an idea of what to expect from these masterfully-blended specialties.

(more…)

North Carolina authorities are reporting the discovery of 929 gallons of moonshine, buried in the backyard of a man following his arrest on suspicions of selling and distributing the spirit illegally.

63-year-old Roger Lee Nance of Wilkesboro was arrested Wednesday on charges of possession and intent to sell non-tax-paid liquor. According to John Ledford, new director of the N.C. Division of Alcohol Law Enforcement (ALE), “it’s one of the biggest mountain busts I can remember.” News of Nance’s arrest broke only one week after Ledford was sworn into office in Madison County, where he served as sheriff for the last 10 years.

Nance was storing the moonshine he made in various containers of different sizes and shapes beneath a shed in his backyard. He was arrested following a two-month investigation.

Having only recently taken office, Ledford is already seeing his share of controversy as well. Apparently during his election campaign, funds were accepted from a Weaverville, NC man who supports legalizing video poker and other gambling games. However, the ALE is also the state agency charged with busting illegal video poker. Ledford, who worked as an ALE agent for five years in the 1990s before resigning to become sheriff, says this would not affect his new position, and told the Raleigh News and Observer “I’ll do what I’ve always done as a law enforcement officer — I’m going to carry out the duties of my office fairly and impartially.”

Controversy has involved the state agency prior to Ledford’s election, as he replaces Bill Chandler, who retired abruptly in September following reports in The News & Observer and The Charlotte Observer about ALE’s implication in two missing assault rifles and other concerns involving use of firearms.

At recent cocktail get-together, my friend Chris Hayes and I were discussing a favorite subject of ours: how not to make an Old Fashioned. Chris (who surprised me a while back with his knowledge of the proper way to make this beverage) admitted that he once visited a chain restaurant in the area that served him bourbon and muddled orange juice over ice, topped off with tonic water in a draft glass. Sounds like I’d give that drink a different name altogether: “The Bourbon Hiding Behind Too Much Citrus Disappointment.”

The Old Fashioned is by no means the only drink that can be easily fumbled by improper proportions of spirits used, or more importantly, the over-use of any secondary mixing agents. The Martini, with too-much Vermouth, might become a winey “Martouth.” Similarly, a Jack Rose with too much lemon might wilt Jack’s rose altogether and create a “Sour Jack.” Indeed, these fine little things are among the most important aspects of properly mixing cocktails.

Hence, the prolific “Beachbum Berry,” a mixologist who specializes in tropical drinks (or even just straight, good rum if he’s feeling too lazy to have to shake up one of his famous classics) was kind enough to bestow upon bum-kind his own very special “Hundred Dollar Mai Tai” Recipe.

(more…)