Sagamore Spirit’s Post

Diversity through variety... Allowing varietal character to be expressed, not subdued to an, often false, idea of what is a Provence-style rosé can create gorgeous diversity. let those varieties sing in all their glory - even if it means a touch more colour, tannin, sugar... https://lnkd.in/dkng6Cmd

Hi LinkedIn friends! Our campaign is already over 60% funded in just two days! We are so grateful to everyone who has joined our journey. We wanted to take a moment to share a bit about the history of mezcal. The name Mezcal originates from the Nahuatl words 'metl' and 'ixcalli', which combine to mean "oven-cooked agave" because people have been cooking the piña, or the heart of the sacred agave and fermenting its juice for millennia. Historical evidence shows agave alcohols being made in Mexico as far back as 200 AD with the ancient Aztecs. It is said that the original mezcal came when a lightning bolt struck an agave plant, both opening and cooking it, releasing its juice. This is why the liquid is called the “elixir of the gods.” We pride ourselves on serving authenticity and culture in every sip. #investinmexico #womenfounders #sustainableagriculture #investmentopportunity #seedrs

Nascetta is considered a semi-aromatic grape. When young, it shares some similarities with Sauvignon Blanc in terms of fruitiness but with more minerality. What's unique after aging is that it can develop petrol notes reminiscent of Riesling. I believe that if someone blind tasted Cogno's 2016 Anas-Cetta, they would likely guess it to be Riesling, especially if they're somewhat experienced but not overly skilled tasters (like myself 😅). Besides the petrol notes and the honeyed finish, the wine's full-bodied richness might even give you the illusion of residual sugar. Langhe Nascetta and Nascetta del Comune di Novello are not quite the same. The former can be blended, while the latter requires 100% Nascetta. #nascetta #piemonte

In central Wisconsin, a village called Denmark is home to Denmark Distilling. It distills, among other things, Noble Synergy #Bourbon and Sorghum #Whiskey. My latest review tells you all about those. Cheers! #DrinkCurious https://lnkd.in/g_K_mtxm

In the Coffea genus, there are AT LEAST 129 varieties 🌿 Coffea arabica makes up approximately 70% of the world's coffee production and is the only species we source at Counter Culture Coffee. But to say we simply buy arabica coffee is not specific enough. It would be similar to us saying we buy apples, but not distinguishing between the many types out there. Learn all about coffee varieties👉https://buff.ly/493CnxL

Check out my latest article on the current custom crush landscape in the August issue of WineBusiness Monthly! 🍇

the Art of OUZO Production: How are best-seller is made Since 1978, we've perfected the art of OUZO-making, intertwining local culture and tradition to create a spirit unlike any other. 1️⃣ Preparation of the Base Alcohol: Our journey begins with the finest grains, meticulously fermented to craft a high-proof spirit, laying the foundation for OUZO RODOS. 2️⃣ Flavoring with Botanicals:flavors as aniseed, fennel, and a medley of herbs and spices are mixed to create our signature mild anise flavor. 3️⃣ Distillation: Through traditional copper pot stills, we distill our spirit to perfection, capturing the essence of Greece in every drop. 4️⃣ Dilution: our spirit meets pure water, resulting in a delicate balance of strength and smoothness, with 38% alcoholic degrees. 5️⃣ Resting: Time is our ally as OUZO RODOS rests, allowing flavors to harmonize and unfold 6️⃣ Bottling: From our hands to yours, each bottle is a testament to our commitment to quality and tradition, ensuring every sip is a journey through Greek culture. 7️⃣ Quality Control: Guided by Greek law and European standards, OUZO RODOS undergoes rigorous quality checks, guaranteeing a spirit that embodies the essence of Greece. *Drink responsibly #aigaiondistillery #distillery #bestsellerproduct #greekexporter #foodindustry

It’s #soupseason folks! Try cooking one of my favourite #international #soups made with #oliveoil and the the simplest of #goodforyou ingredients. Developed for The Culinary Institute of America. Let me know what you think! #foodservice #foodserviceindustry #recipe #recipeoftheday #recipedevelopment #consulting #chef #culinaryexcellence #soup #delicious

🍺 🔍 Talking about beer - but from an institutional research perspective: Johannes Glückler and Yannick Eckhardt presented their work on illicit innovation in the Bavarian beer brewing landscape at the "Geographisches Kolloquium" on Hops, Malt and Water at the Katholische Universität Eichstätt-Ingolstadt. Legally, in Bavaria only the traditional purity-brewing is allowed. However, in the face of the attention on more creative means of brewing (for example when it comes to craft beers), brewers increasingly found themselves restricted by the traditional purity law. In their research, Johannes Glückler and Yannick Eckhardt found that as a consequence, brewers successfully legitimized the counter-institution of naturalness brewing by folding their new norm over the established one in order to prevail with new brewing practices. Thank you for inviting us to the colloquium and for the interesting discussion and exchange, especially to Dr. Frank Zirkel, Dr. Frank Braun, Alfred Greiner, and Robert Scholz. 📄 If you want to read more on illicit innovation and institutional change in the Bavarian brewing landscape, here's the link to the research paper behind the talk: 👉 https://lnkd.in/dPq5r8kn #beer #beerbrewing #institutionalresearch #leisuregeographies #geography #reinheitsgebot

No Moonshine In Tennessee? Really? It's hard to think about Tennessee distilling and not think about moonshiners. But would it surprise you to learn that there wasn't a moonshine culture in Tennessee before 1865. Surprised? Any guesses why? When we think of moonshiners, we mostly think about mountain folk in Appalachia making white lightning with a makeshift pot still, worm, and barrel...but moonshine culture was all over the state of Tennessee. In fact, Lincoln County was one of the most dangerous areas in the state for what they called "wildcatters" back in the 19th century. Some of the richest stories in my upcoming book The Lost History of Tennessee Whiskey come from the battles between revenuers and wildcatters. And then there were the 20th century moonshiners and bootleggers. These were a different breed. I'll show how the culture devolved into something the old-wildcatters just couldn't embrace. Note: This isn't a glorified marketing book about Tennessee whiskey - this is a down in the dirt, real life historical visit into Tennessee's distilling past. I spent months living in 19th century and early 20th century newspapers and books to find these stories. Then, I labored to bring them to you in stories that entertain, educate, and bring you back into that time period with me. On Saturday, new legends will be born and old myths will die away. Available then on Amazon. Photo from Library of Congress https://lnkd.in/gfWaF4GW