By Micah Hanks

Recently, I had a chance to catch up with my good friend Lesley Groetsch, owner of one of the nicest new bars to hit Asheville North Carolina in recent years: The Asheville Sazerac.

As stated at their website, much of the location’s inspiration is drawn from old New Orleans, though the Sazerac “is a uniquely Asheville restaurant and cocktail lounge.” Asheville may be “Beer City East,” but there is no doubt still quite a cocktail culture here as well; The Asheville Sazerac helps affirm this in the minds of Southern cocktailians everywhere.

“Classic and contemporary cocktails, a full menu of sumptuous small plates, lounge seating and rooftop dining have all made Sazerac an instant favorite. Whether you are a seasoned local or a sophisticated tourist, put Sazerac on your must-visit list today.” Indeed, to draw so well from the spicy flavors and culture of the Big Easy, The Asheville Sazerac speaks to the heart of its hometown. In future posts here at the site, we’ll be sure and get more information from Lesley about her fine new venture she and her husband, Jack, have brought to the table. In the meantime, if you’re planning on visiting Asheville soon (or better yet, you’re already a local), you can learn more about the Sazerac by following the link below:

The Asheville Sazerac

By Micah Hanks

It has been long lamented that overseas in countries like Germany you can order a beer with your Big Mac at McDonalds. However, soon one of the restaurant’s leading competitors, Burger King, will be making this a reality to US diners as well.

Investors.com reported today that the franchise plans to open a 24-hour “Whopper Bar South Beach,” that serves alcohol along with the chain’s popular burgers. This, in an effort to make certain Burger King locations appeal to the “sit down” crowd, will mark the first instance where alcohol has been sold in one of its US locations.

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By Christopher McCollum

Two evenings ago, Micah Hanks and myself were spending the evening interviewing brewers, and tasting beer. The following morning, there were 6 inches of snow on the ground. While we had seen the forecast that called for several inches of snow, we figured that, like usual with mountain weather reports, it was grossly over-exaggerated. Little did we know, we would receive what would become known within hours as the worst winter storm of the decade in this part of the country, and we would receive some 11 to 17 inches of snow in Asheville, within a 20 hour period.

As the afternoon went by at my house, one tree came crashing down in the backyard, missing the house by no more than 4 or 5 feet.

This led to a frantic next couple hours, with my roommate and I doing our best to knock snow off the lower branches of trees, trying to keep them from snapping and causing potential damage to the house. These frantic efforts relieved the stress on the trees and they rose back up to the sky, with hundreds of pounds of snow dropping to the ground, down our sleeves, and down the open collars of our coats. But fortunately, our power stayed on, even though thousands around the city were already flickering out.

We stayed inside, ate ham sandwiches and drank some beer, until 11:15pm. Right after the basketball game we were watching ended, the power finally flickered once and died, for the rest of the night. After gathering all the flashlights together, lighting some well placed candles, and watching the eerie scene out the window, of a bright snowscape that breathed beauty.

At around midnight, we finally decided that since we weren’t going to be going to sleep that early, we might as well make some cocktails. So we did it in the style of Culture of Spirits, with cutting boards, oranges, limes, lemons, tequila, bourbon, and vodka.

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Dr. Gonzo imbibes at the bar, as played by Micah A. Hanks

By Micah Hanks

It sounds like the beginning of a bad joke: a journalist, a Bluegrass singer, and a Presbyterian minister walk into a bar; but sadly, there’s no punch line to this strange set of circumstances.

It was in the summer of 2006 while visiting the great state of Montana that I was taken to one of the strangest Tiki bars I’ve ever visited. Nestled in the mountain town of Great Falls at an altitude of about 5,000 feet, my comrade Tom Godleski and I were taken by our guide, Pastor Tim, to The Sip-N-Dip Lounge.

Few bars have any real claim to fame; the Sip-N-Dip, on the other hand, has several. With an illuminated swim tank visible through reinforced glass windows behind the bar, beautiful gals dressed as mermaids swim around and interact with the bartenders on weekends. In fact, after her success appearing alongside Tom Hanks in Ron Howard’s 1984 flick Splash, Darryl Hannah even donned a mermaid costume and swam around in the tank during a visit to the famous watering hole.

Keep in mind that when I say famous, I mean famous. In its April 2003 issue, GQ Magazine voted the Sip-N-Dip Lounge as the “Number One Bar on Earth.” ‘Nuff said!

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By Micah Hanks

Andre Terrail, third-generation owner of the famous La Tour d'Argent

The La Tour d’Argent restaurant in Paris plans to auction 18,000 bottles of its finest vintage wines, featuring Cognac, Champagne, Burgundy and Bordeaux, and a variety of other treats to be gathered up by collectors and enthusiasts.

The BBC reported today that close to 1m euros is expected to be raised by the sale, which La Tour d’Argent hopes will help “renew the cellar’s contents and ensure the restaurant keeps its multiple Michelin stars.” Upholding a rigorous claim to their quality and class, the restaurant’s website shares the following about the operation:

Every “Tower” has its legend and, as you can imagine, ours is no exception. Throughout all the vicissitudes of history, for close on a century the Tour d’Argent has maintained its almost sacred attachment to tradition and honor. Indeed, the venerable age of the building and the authentic anecdotes surrounding it count much less than the extraordinary enthusiasm of André Terrail, after him, his son Claude and now, again, André. Time and people may pass and fashions may change, but the table is always set at the Tour d’Argent.

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By Micah Hanks

“I personally think they must have been left there by mistake, because it’s hard to believe two crates would have been left under the hut without drinking them,” remarks Al Fastier. Program Manager of the Antarctic Heritage Trust, Fastier oversees the organization, which is responsible for the care of the expedition bases associated with the first explorers of the Ross Sea region of Antarctica. Among these explorers–and perhaps most famous among his peers–was Sir Ernest Shackleton. Now, ninety years after one of the huts occupied by Shackleton was abandoned, a long forgotten gift he left behind is being unearthed: two crates of a now-extinct blend of McKinlay scotch whisky.

Three wooden huts still stand along the desolate and rocky terrain of Cape Evans on the west side of Ross Island, forming the north side of the entrance to Erebus Bay. It was here that Shackleton and his men would warm themselves by fires fed with blubber of seals they killed, and many of their belongings, tools, and even boxes of their food remain on the walls as they had been when they left. Outside Shackleton’s hut lay a dog’s remains, left where it had been shot as the men evacuated the area with haste in 1917.

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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.

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Something that is particularly enjoyable for me about the arrival of cool weather and the colorful change in seasons is getting to visit beer tastings here in USA’s Beer City (East) that feature one of my favorite seasonals: the pumpkin ale.

After a fairly slow rise in popularity, there are now a good variety of these available on the market, ranging from those offered by smaller crafters across the country, to more mainstream companies like Blue Moon, who offers their own Harvest Moon pumpkin ale for purveyors of the pulpy punkin pour.

Recently, Culture of Spirits writer Christopher McCollum joined my girlfriend, my younger brother, and I in attending a generous sampling of different pumpkin beers at our neighborhood brew supply shop Hops and Vines. Among the beers Alex, Chris, and the gang supplied us with, we tried an 8.0% ABV imperial pumpkin ale made by Weyerbacher, cited as “the mother of all pumpkin ales.” Indeed, Weyerbacher’s brew is spicier, more caramelly, and offers a bit more pronounced pumpkin flavor than many of the others. “We have added lots of pumpkin along with Cinnamon, Nutmeg and a touch of cardamom and clove giving this beer a spicy, full-bodied flavor,” the company’s website states. “This truly is an Imperial Pumpkin Ale.” Indeed, this was one of the most interesting pumpkin beers I’ve tried to-date, but there were a variety of others that presented spicier, more fruit-filled (or rather, vegetable-filled, since pumpkins are in the squash family) surprises.

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It’s late summer, and in spite of the tropical environment here on the Isle of Palms in sunny South Carolina, Daiquiris have begun to finally lose a bit of their zest. I’ve spent the last several days indulging in the semi-sweet citrus concoctions, mixed with a healthy diet of jogging twice a day on the Atlantic shoreline, swimming during the hotter parts of the day. Leading such an unaffected lifestyle, cool cocktails comprise the later portions of most weekdays; thus, in a mild state of desperation, I decided to try and spice-up my beverages before fall arrived (and without having to resort to purchasing spiced rum). An attempt to do so led me to an almost forgotten aspect of mixology in my own extensive repertoire, resulting in both a tasty–and semi-historically accurate–mixed drink capable of ending most any business day with a light (sweet) kick: the Cuba Libre.

According to fairly recent legend, “¡Por Cuba Libre!” was the battle cry of the Cuba Liberation Army during the war of independence, which ended in 1878. An infamous collision involving the United States and Spain, the Spanish-American War, upon ending, provided a window by which Teddy Roosevelt and his “Rough Riders” could land for a brief excursion in Cuba. Most proponents of Daiquiri and Rum-and Cokes cite that one hot afternoon, a group of off-duty soldiers from the U.S. Signal Corps met in a bar in Old Havana. A young messenger by the name of Fausto Rodriguez would later recall how a captain came in and ordered Bacardi Gold blended with Coca-Cola (keep in mind, this soft drink wasn’t introduced to Cuba until 1900) on ice with a wedge of lime. The captain was said to have “drank the concoction with such pleasure that it sparked the interest of the soldiers around him.” Thus, the onlookers urged the bartender to mix a round of the captain’s new-found pleasure for them, too. “The Bacardi rum and Coke was an instant hit,” states the Bacardi website, and in honor of their recent battle cry, “¡Por Cuba Libre!”, the beverage was named thusly.

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Last night while visiting a friend out in the boonies of Etowah, North Carolina, COS writer Christopher McCollum and I managed to catch up with our good friend Bob from the Netherlands. In addition to sharing many of our favorite vices of the alcoholic variety, Bob brought with him a variety of delicious Gouda cheeses, sausages, and candies, which provided the perfect victuals to enjoy along with the spirits we were sharing.

While Chris and I enjoyed our bourbon neat (reveling in the honey brown sweetness of the aged Kentucky whiskey), Bob sliced up a delicious cold Fijre Cervelaat sausage. It was a bit fatty, but in small quantities makes for a delightful treat, and complimented the bourbon very well. Before we had time to finish the delicious meats, Bob had brought out of the refrigerator two varieties of Gouda cheese: a Holland extra-belegen, as well as a variety infused with Kaas seeds, which provided a unique herby-flavor unlike much anything western audiences are used to. As the conversation drifted from our recent penchant for Campari here at Culture of Spirits, we began to discuss yet another clandestine European liqueur: Benedictine.

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