Admittedly, I’ve only enjoyed tequila within the past couple of years. When I thought of the spirit, I was yanked back to memories of cheap bottles and nights bowing down at the porcelain temple. But thanks to a visit to the Jose Cuervo distillery in Tequila, Mexico, I was able to get tequila woke and learned just how delicious it can be. To be specific, all it took was a bottle of Jose Cuervo’s Reserva de la Familia to change my outlook on tequila.
Reserva de la Familia is the Jose Cuervo family’s private stash, bottling the finest of their tequila, originally offered to friends and family and made public back in 1995. To celebrate the 25th anniversary of this introduction, Jose Cuervo has now made available Reposado and Platino expressions of their Reserva de la Familia tequila.
Characteristics of the Reposado are a unique barrel aging process that employs three different types of wood and barrel toasting styles. Heavily toasted American oak contributes intense notes of baking spices while whole, lightly-toasted American and French oaks bring forward mellow flavors of toffee and vanilla. As for the Platino, it is an unaged tequila, and due to a natural fermentation process, the notes of agave keep their original essence and come through profoundly in aroma and flavor.
This is the perfect holiday gift for friends, family, and even yourself because you deserve it after making through to 2020, amiright?
Sake has to be one of the most versatile alcoholic beverages in the world. With all of the different types and flavors available, the options in your grasp when it comes to picking a sake are almost endless.
One thing they all have in common, however, is their synergy with seafood when it comes to umami. Research has shown that sake is much better at enhancing the sensation of umami in our mouths when compared to other alcoholic beverages like white wine.
This is because sake contains an umami compound called glutamic acid that can interact with the umami compound in seafood, called inosinic acid. The two react on our taste buds to boost the effects of umami, and sake plays a large part in supplying the glutamic acid for that burst of flavor.
Foodbeast and Instagrammer George LaBoda @atlasandmason got to try this out firsthand while visiting Hermanito, a restaurant in Los Angeles, California. There, he met up with sake sommelier Bryan West to sample three different sakes with Hermanito’s Hamachi and Uni Agua Chili Sunomo. Each of the sakes had different properties that affected LaBoda’s perception of umami.
One of the properties discussed was the ability to blend sakes, which was the case for the bottle of Hyaku Moku Alt. 3 from Kiku-Masamune Sake Brewing they started with. This blend of Junmai Daiginjo and Junmai Ginjo has a collection of fruity aromas to it. LaBoda also noted that the sake and seafood together opened up flavors he couldn’t perceive with just the dish on its own.
Another property of sake the pair dove into dealt with the polishing of rice. A higher degree of rice polishing doesn’t necessarily translate to a higher quality of sake. Instead, it refers to the amount of protein left, which means that something less polished has more protein available to create a unique range of umami flavors.
None of the above necessarily has to be the “ideal” or “correct” pairing for a dish. If anything, the different qualities of the sakes show that each can provide a unique experience to the meal. However, the one commonality they do have is that synergy when it comes to umami.
Hermanito’s Hamachi and Uni Agua Chili Sunomo will be available, with the Hyaku Moku Alt. 3 sake to pair with, through the month of December as part of the Unlock Your Palate campaign by JFOODO.
You can learn more about the relationship between sake and seafood, as well as other restaurants featuring it, through JFOODO’s website, or by following the hashtags #UnlockYourPalate and #SeafoodAndSake.
Guinness is releasing two new beers that are sure to brighten the mood on an expectedly bleak holiday season for anyone who lives and breathes stouts.
The new Imperial Gingerbread Spiced Stout takes the warm flavors of gingerbread and bakes them straight into your beer. Brewed with allspice, ginger, cinnamon, and nutmeg, the stout boasts an 11% ABV. Holiday pairing suggestions for the gingerbread stout include roasted pork with fig, vanilla pan cotta, or creme brûlée.
I might just have it with some Little Ceasars this holiday if we’re being honest.
Also joining shelves will be Guinness’ barrel-aged Imperial StoutAged In Bourbon Barrels, which features notes of chocolate, bourbon, coconut, and vanilla. At 10.5% ABV, the Imperial Stout boasts an oaky finish.
You can find these two new Guinness stouts at retailers nationwide for a limited time. Not gonna lie. That gingerbread stout sounds delightful.
Last year, Cheez-It launched a limited-edition Original Cheddar and House Wine Red Wine box that will let you snack on the iconic crackers while pairing it with some box wine. The collaboration sold out in minutes and fans were left eating crackers, and drinking wine in separate containers like veritable chumps.
Those fans need not worry, as the annual pairing is back with a White Cheddar twist.
This year, Cheez-It is launching a White Cheddar & House Wine Rosé box that you can order through Original House Wine. Pairing White Cheddar Cheez-Its (arguably the superior Cheez-It) with House Wine Rosé.
The limited-edition Cheez-It White Cheddar & House Wine Rosé will be available online for $29.99 at OriginalHouseWine.com, starting at 2 p.m. EST on July 23 and will be available while supplies last.
Pabst Blue Ribbon has just launched a new Hard Tea to help get all of us through this pretty miserable summer.
The new alcoholic beverage, a 4% ABV, is dubbed PBR Hard Tea and is brewed using real tea leaves recreating comforting flavors of summertime Peach Tea and packing it into a can.
This new addition to the Pabst line joins last year’s “Hard Coffee” release, which boasted a similar 5% ABV. The coffee, which was only available in select locations, received a nationwide launch earlier this year.
Pabst new Hard Tea is available now in 26 states including:
Anyone curious about trying the new Hard Tea can order cans through Drizly.
Jack Daniel’s is kicking off summer by launching a new line of canned cocktails in markets across the entire country.
Earlier this month, Jack Daniel’s announced the release of these new cocktails, but has since updated their announcement to say the new mixed beverages are now available in stores.
There are three varieties of the new Canned Cocktails lineup, each with about the same alcoholic strength as a light beer (5-7% ABV). The drinks cater to classic flavors like Whiskey & Cola, Whiskey & Seltzer, and Whisky, Honey, & Lemonade. Super bummed there’s not an Old Fashioned variety, but these sound refreshing too.
For those looking for a low-carb option for canned drinks, the Whiskey & Seltzer variety has 0 grams of carbohydrates and checks in at 97 calories per can.
Jack Daniel’s just announced that the cans have hit select stores in many markets in the US, including California, Colorado, Connecticut, Delaware, Florida, Georgia, Illinois, Maryland, Minnesota, Nevada, New Hampshire, New York, Pennsylvania, Tennessee, Texas, and Wisconsin.
Those looking for an easy option for pre-made cocktails that include whisky should find these easy to cool and then whip out any time they want to kick back.
Other markets and stores will continue to receive the mixed drinks as they roll out across the country throughout the summer. As they do, you best believe that a six-pack of that lemonade variety is going to end up in my fridge.
It looks like White Claw Pizza is now a thing, and while my eyes are rolling, the lover of all things pizza within in me has to admit my curiosity is piqued.
Love it or hate it, the popular alcoholic selzter is getting its very own limited-time pizza for one day only.
Blaze Pizza will offer an exclusive pizza with a crust made with Mango White Claw in place of filtered water at more than 40 of their locations across the United States.
Since Blaze is known best for their build your own pizza model, Blaze executive chef Brad Kent recommends a few toppings to pair with the White Claw Crust. This includes the signature red sauce, shredded mozzarella, pepperoni, roasted red pepper, jalapeno, pineapple, and a fresh arugula finish after its done baking.
You can find this pizza only on Thursday, June 18 at participating Blaze pizza locations and will only be offered as a dine-in or takeout experience. You will not be able to order them through delivery apps.
When thinking about Old Bay, two things that quickly come to mind is some fresh seafood and a glass of ice-cold beer.
I just learned that you can now enjoy two of those elements in a single sip. Yup, turns out Old Bay Beer is a very real thing.
Old Bay partnered up with Flying Dog, Maryland’s largest brewery, to release a beer called Dead Rise five years ago. Because of its exclusivity, Flying Dog is the only brewery in existence to use Old Bay seasoning in their product. The name Dead Rise pay homage to the Chesapeake fishing boats that gather shellfish year-round.
Originally a blonde ale, the beer is now brewed as a gose boasting a lemony tartness with little bitterness and 5.7% ABV.
For those interested in checking it out, you can locate a bottle through their beer finder. Man, now I’m craving seafood.