If you’re looking for something fun and totally different this New Years Eve, you might think about trying sparkling mead. Yes, you heard me correctly, mead. Possibly the oldest alcoholic drink in history, this ancient libation is making a fashionable comeback. It is a drink that was enjoyed by almost every ancient culture from the Greeks, Romans, Vikings, Mayans and Ethiopians. But drinking mead today? It isn’t in our modern conscience. Until recently.
Read MoreBack in March of 2018, we ran a small piece detailing the full cycle of the K&L Spirits single barrel program. Our spirits buyers, after tasting through dozens of samples/barrels at the source, hand select the best single casks from Bourbon country to be bottled up and sold a few times a year. Occasionally, we end up with the empty barrels which we hand deliver to local breweries. This program really gained steam in late 2014 when David OG from K&L hooked up his childhood friend Jacob McKean of Modern Times. Don’t miss this thrilling new release!
Read MoreA long grain of rice is about a third of an inch long. To make what is arguably the finest grade of premium sake, daiginjo, you must polish away half of that grain, removing the protein and fats from its outer layer until its starchy core is left. That’s one-sixth of an inch of material left to work with per grain. Needless to say, you need a lot of rice. According to some estimates, it takes about 3.5 pounds to make one liter of sake. This varies wildly, as there are different types of rice and different styles of sake, but at the heart of this Japanese beverage is rice and the act of polishing it. It’s a beverage focused on process.
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