What to Drink

Chris Simmons, National Agave Spirits Specialist for Mezcal Vago, joins us today to tell us how to pair Mezcal Vago with pretty much anything -- but especially a Charred Corn Avocado Salad with Pickled Onions! Snag our recipe here: https://littlespicejar.com/charred-corn-avocado-salad/ The Pairing: We're going complementary flavors here -- corn with corn! Vago Mezcal uses charred corn in the second distillation and those flavors will marry perfectly with several elements of our salad. Do not sleep on pairing foods with agave-based spirits! Chris claims Italian food and Mezcal work beautifully. What Makes Mezcal Vago Special: American best friends Judah and Dylan traveled to Oaxaca and decided to open a beachside bar. One day, Judah had an ear infection, and ended up falling in love with his nurse, Valentina. Valentina's father Aquilino grew agave for Mezcal as a hobby. They decided to sell his wares to fellow surfers on the coast, and it became wildly popular. Mezcal Vago was born. Mezcal Vago has four bottlings from four different palenques (distilleries) in Southern & South-Central Oaxaca, with 4 different 'Terroirs' and village styles. Elote was the first they produced. Vago in Spanish means a "Lazy bum," but also a term of endearment. Think: your grandmother yelling you to come inside after dark. "Time to come in, Vago!" Corn adds a roundness and slight sweetness to this Mezcal Elote Differences between Mezcal and Tequila: Types of Agave: Tequila and Mezcal are both agave spirits, but Tequila must all come from Blue Weber Agave, while Mezcal uses upwards of 3 dozen different agaves Production Method: Mezcal is a more ancient style of production, while Tequila uses more modern methods. All agave needs to be cooked or steamed to convert the starches to fermentable sugars. In Tequila we use steam in an autoclave, while Mezcal we often cook agave in underground pits heated by firewood Aging: Tequila is more likely to be aged versus Mezcal. Barrels were not traditionally found in most Mezcal-producing areas Learn more here: https://mezcalvago.com/ Mezcal Vago on Instagram: https://www.instagram.com/mezcalvago/

Chris Montana, Co-Founder of Du Nord Social Spirits, joins us today to tell us how to make the easiest Espresso Martini out there! The Pairing: It’s the cocktail hour, but you need a little pep in your step. If you are like our host, your mixology skills are extremely limited. You need a straightforward cocktail.. who can beat a 1:1?! The cold-pressed coffee and chicory from the Du Nord Frieda Liqueur will sing in your Martini! How to Make a Du Nord Espresso Martini: • 1 oz Cafe Frieda Coffee Liqueur • 1 oz Foundation Vodka • Small pinch of kosher salt (optional) • 3 coffee beans Directions: Shake all ingredients with ice for 15-20 seconds. Strain into a martini glass and garnish. Garnish with 3 coffee beans. What Makes Du Nord Special: • A Black-Owned brand with a diverse team working to elevate the Spirits industry as well as their community through the Du Nord Foundation. This foundation invests in economic opportunities for businesses that have been historically excluded. • Two philosophies Chris espouses for his spirits: "If you can't drink it straight, it's not actually good," and, "If it's in a cocktail, you should know about it." All Du Nord Spirits are delicious on their own but will also stand out in a cocktail • Du Nord means 'The North' in French and a nod to their northern roots in Minneapolis, Minnesota Learn more here: https://dunordsocialspirits.com/ Du Nord on Instagram: https://www.instagram.com/dunordspirits/

Alex Lacroix, CEO & Co-Founder of Siempre Tequila, joins us today to tell us how to make his famous Mundo Paloma cocktail! The Pairing: You're opening an expensive, aged Tequila, but you want to lose the pretense of it all. It's time to take the stuffiness down a notch by making a Mundo Paloma! How to Make a Mundo Paloma: 3 ounces Siempre Rebel Cask Tequila (or any Siempre) Squirt Soda Sea salt Grapefruit for garnish Directions: Pour Siempre into rocks glass. Top with Squirt soda and grind the salt into the glass. Garnish with grapefruit! What Makes Siempre Special: Female founder, Monica Sanita and Co-Founder Alex Lacroix grew Siempre into a successful International brand from $9000 and a credit card. They put it all on the line to build a brand around Monica’s grandmother’s lifelong agricultural experience and creating agave spirits in Mexico. During Prohibition, Banditos used to smuggle Tequila into Texas, but their clientele wanted something closer to Whiskey, so Tequileros started oak aging their spirits for that unique time and called it "Mexican Whiskey." Rebel Cask is a nod to that special era The 100% Tahona crushed, wild-fermented, agave fibers in the tank, rested in "whatever crazy barrels we can get our hands on." <--This one happens to be Bardstown Bourbon barrels! Learn more here: https://www.siempretequila.com/ Watch Alex's Bottle-Rolling Video on Instagram: https://www.instagram.com/reel/C793M6LvwHZ/?igsh=bHd6MXU5cDBjaTM=

Larry Stone, Founder of Lingua Franca Wines, joins us today to tell us why his AVNI Chardonnay is the perfect pairing for salads, Thai, and more! Paint the Pairing: You've just returned from the farmer's market with the makings of a beautiful salad: heirloom tomatoes, cucumbers, mozzarella, olives, red onions, and more! The acidity of salad dressing can be tough to pair with, though.. what's a guy to do?? Simply open a Lingua Franca AVNI Chardonnay - a wine bright enough with incredible acidity to hang with higher acid foods! What Makes this Chardonnay Special: One of the most versatile food pairing wines in the New World! This Chardonnay is bright, moderate alcohol, & not too fruity. It's got enough acid to pair with acidic foods (like a salad with vinaigrette). You could even have it with foods with capsaicin heat, like chiles and peppers. Lingua Franca means a 'universal tongue,' or language, and Larry believes that wine is that universal language that anyone can understand, without studying. This language of wine "brings people together respectfully to enjoy the diversity of life and love & respect one another." Larry Stone found Winemaker Thomas Savre, one of the highest skilled winemakers in the world, training at the world-famous Domaine Romanee-Conti in Burgundy. He worked under the tutelage of Lingua Franca's famed Dominique Lafon. Learn more here: https://www.linguafranca.wine/ Instagram: https://www.instagram.com/linguafrancawines/

Jeffrey Baker, Founder, Hillrock Estate Distillery, joins us today to tell us why his Solera Bourbon is the perfect whiskey for reflecting on life's big questions in a rocking chair! Paint the Pairing: It’s a beautiful evening, and it’s time to get pensive, and time for reflection! You want a layered Bourbon that you could reflect on equally as long. The Solera aging has this Bourbon mingling with all sorts of flavors. Think about your day/week/year/LIFE while you think about this complex whiskey. What Makes this Whiskey Special: This whiskey not just "Grain to Glass," it's "Field to Glass!" The grain used in Hillrock Estate whiskeys are grown on the property! Not only do they grow their own grain, they also do their own floor malting and turn it into liquid gold. No one does this! To top it off, this whiskey is aged in a Solera system, which is a process for aging spirits by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. Listen for more details! These blends were also developed by the late, great, Master Distiller, Dave Pickerell

Ford's Gin Founder Simon Ford and Master Distiller Charles Maxwell join us today to to tell us why their Gin is the perfect pairing for your next themed competition party: The SPRITZ-OFF! The Pairing: You've invited your favorite people to a party with a twist -- or should we say, a spritz? You're hosting a Spritz-Off, which is a party that doubles as a cocktail competition. Your party guests will create Spritz cocktails and submit them to a judge you've chosen. The judge will declare a winner and honorable mention! For this party, you'll want to provide general spritz ingredients, should any of your guests come unprepared. You'll want an array of sparkling sodas, tonics, and liqueurs, and you'll also need Gin. Luckily, Ford's is the most versatile Gin in the market and will compliment any spritz perfectly. It's the Gin of all Trades! What Makes This Gin Special: Built for Cocktails. Simon and Charles reverse-engineered this Gin, starting with the most popular Gin Cocktails and working backwards to find the perfect compliment to each. Simon consulted with hundreds of bartenders and designed the bottle to be a bartender's tool. Indicators on the side of the bottle make easy work of batching cocktails, and the bottle is designed for stability and grip for all hand sizes 11th generation Master Distiller Charles Maxwell incorporates 9 Botanicals into this gin to compliment the most popular gin cocktails in the world. The countries of origin are openly shared and show how the Fords Gin flavor profile comes together. Learn more here - one of the best Spirits websites we've encountered: https://www.fordsgin.com/ Instagram: https://www.instagram.com/fordsgin/

Erik Kramer, head winemaker for Oregon's Willakenzie Estate, joins us today to tell us why his Estate Pinot Noir is the perfect pairing for a outdoor farm dinner! The Pairing: You've returned from the farmer's market with an incredible haul! Fresh carrots, tomatoes, local chicken, pork, salmon, & cheeses, and you've decided you want to have a "Farm Dinner" in your backyard. You need a wine that is versatile enough to hang with a myriad of foods. Enter Willakenzie Estate Pinot Noir. The acid, red fruits, and relatively low tannin count of this wine will pair beautifully with everything on your gigantic wooden table! What Makes This Wine Special: Family-owned, estate driven winery named after the dominant soil type, Willakenzie The winery coined the moniker “Place Matters,” emphasizing their Burgundian (or.. Oreg-undian?) emphasis on terroir and soil Geologist-turned-winemaker Erik Kramer’s mission is to deliver Pinot Noir and Chardonnays that represent the clarity and distinction of the estate Learn more here: https://www.willakenzie.com/ Instagram: https://www.instagram.com/willakenzie/

Drew Schneider, Global Ambassador for The Prisoner Wine Co., joins us today to tell us why The Prisoner Red Blend is the perfect pairing for a Chicken dish featuring Mexican mole sauce! The Pairing: You’re making mole sauce for the first time ever. Your sauce has lots of tantalizing flavors, like cinnamon, cloves, chilis, raisins, and chocolate! You want a wine that is bold enough to hang with these intense flavors, but supple enough to not overpower it. Cue The Prisoner Red Blend’s list of ingredients: Zinfandel, Cabernet, Petit Sirah, Syrah, & Charbono. Bright, ripe red fruits add an extra layer of flavor to your complex sauce! What Makes This Wine Special: The Prisoner Wine Co. became a cult winery by championing some of the lesser-known grapes that the first Italian immigrants grew in the Napa Valley, like Charbono. They have long-standing contracts with over 100 small growers that ensure these grape varieties will thrive for the foreseeable future The brand name and flagship label were inspired by an etching titled Le Petit Prisonnier by 19th century Spanish artist Francisco Goya. Its subtitle translates to “the custody is as barbaric as the crime.” Prisoner Wine Co. releases a series called "Corrections" each year that benefit non-profits that support individuals who are formerly incarcerated or currently navigating the complexities of the prison system. A Family of Wines: Be sure to check out The Prisoner Wine Co.'s other labels: Saldo, Unshackled, Blindfold, & Corrections. Recipe for Chicken Mole: https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-mole-recipe-1972934 Learn more here: https://theprisonerwinecompany.com/ Instagram: https://www.instagram.com/prisonerwineco/

Melissa Rift, Master Taster for Old Forester, joins us today to tell us why Old Forester is the *best* Bourbon for your home bar. What is a 'Master Taster?' Melissa trained under legendary distillers Chris Morris and Elizabeth McCall of Old Forester & Woodford Reserve and handles much of the quality control for Old Forester whiskies. Melissa also works on innovative projects, like their new 117 series. Why the Pairing Works:  Old Forester is the best bang for your buck on your back bar, but Melissa has also given us a 4-course meal with the "Whiskey Row" series Melissa's 4-Course Pairing Last Supper: Old Forester 1870. The fruits & florals of this whiskey pair perfectly with something citrusy like an arugula salad with parmesan cheese Old Forester 1897 Bottled- n-Bond . The woodsy, spicy, and earthy notes of this Bourbon will pair perfectly with a fatty cheese course, like burrata, and good crusty bread. The black pepper backbone will go perfectly with any fat, including charcuterie. Old Forester 1920 with prime rib! Going a little out of turn here, but it's time for a protein. This higher proof (115) cask strength whiskey has notes of salted dark chocolate and will pair well with the complexity of rare meat. Old Forester 1910 & banana bread pudding. This double barrel expression goes splendidly with any dessert, but the underlying banana tones of the 1910 will complement each other perfectly! What Makes These "Whiskey Row" Bourbons Special: Each of these whiskies mark a "First:" 1870 - The first whiskey released in a glass bottle 1897 - Old Forester's first Bottled-in-Bond 1910 - The first recorded double barrel expression, due to a major fire 1920 - the Prohibition bottle, 120 Proof. Learn more here: https://www.oldforester.com/ Instagram: https://www.instagram.com/oldforester/

Diva Moretti Polegato, Export Area Manager & 4th generation Villa Sandi family member, joins us today to tell us why Prosecco Rosé is the perfect beverage to have with your Boo before date night! The Pairing: It's date night! You're getting ready to hit the town with your hot date. Maybe you're cooking for your partner. You put out a small plates of cheeses, meats, and finger foods.. but what could pair with all of these? The Answer: Prosecco Rosé! Why the Pairing Works:  Bubbles bubbles bubbles! Bubbles cleanse the palate and invite you to take another bite. The mouth-watering acidity of this Rosé is the perfect complement to any fare. What Makes This Wine Special: After harvest, Villa Sandi freezes the Must (un-fermented grape juice) and keeps it frozen until they need to produce wine for the market. They are the only Prosecco producer to utilize this "on-demand" method of creating the absolute freshest sparkling wine possible Wines made in the Champagne Method (bottle fermentation) often contain biscuity and toasty notes from lees aging. Prosecco is made using the Charmat, or "Tank Method," and the dead yeast cells are filtered out. This creates a sparkling wine that emphasizes freshness and fruitiness The relatively new category of Prosecco Rosé includes a minimum 15% Pinot Nero (Pinot Noir) which adds body, acidity, and delicious red fruits like strawberries, cherries, and raspberries. The Villa Sandi Prosecco Rosé is 'Brut' and drier than most styles, making it even easier to pair. Delicious! Diva's Last Supper: Al Dente Spaghetti with homemade red sauce, an entire wheel of Parmesan cheese, and Villa Sandi "Cartizze" Prosecco Learn more here: https://www.villasandi.it/it_en/ Instagram: https://www.instagram.com/villasandi/