Tag: Bourbon review

Wine Shortage? Bourbon Shortage?

Reviews of the Deccolio Prosecco and Jim Beam White Label Kentucky Straight Bourbon Whiskey.
In our age of sheer abundance and seemingly endless variety, it is difficult to wrap one’s head around something like a possible wine shortage.

Hip, Hop and Wine

Reviews of the Bartenura Moscato and Jefferson’s Ocean, Aged at Sea, Kentucky Straight Bourbon Whiskey, Very Small Batch.
Ever since the modern kosher wine industry began the shift from sweet, syrupy kiddush wine to table wine, producers and importers have been desperately trying to break free of the ethnic market into truly mainstream wine sales.

Fungus Among Us Produces A Distinctive Dessert Wine

Reviews of the Château Guiraud Sauternes 2001 and 2 whiskies from Maker's Mark.
It has been said that the first person to eat a tomato was the bravest person in culinary history. We’ve heard similar comments about the first person to milk a cow and the first to consume raw fish. While we will never

Port Helps Beat Winter Blahs

A look at Port including a review of Shiloh Fort Dessert Wine along with a review of Booker’s Small Batch Kentucky Straight Bourbon Whiskey.
Port is an ideal way to offset the winter doldrums. Now authentic Port comes only from Portugal. It is made from various varieties of very foreign-sounding grapes grown in the

Meshugas From Maker’s

Review of the Yikvei Zion Armon Reserve 2007 and a look at the flip-flop over Maker's Mark Bourbon Whisky.
Israel's first "modern" winery was established over 150 years ago. Originally located in the Old City of Jerusalem near the Kotel, the Zion Winery - now in Mishor Adumim, the industrial estate near Maale Adumim, east

Inhospitable Locations, Better Wine

A review of Bazelet Hagolan Cabernet Sauvignon 2009 and Jim Beam's Devil's Cut 90 Proof Kentucky Straight Bourbon Whiskey.
Although it seems somewhat counter-intuitive, the best grapes for wine frequently grow in the most inhospitable locations. This is a bit of a simplification, but basically the more stress the vines experience, the more flavorful are