How Sound And Music Influence What We Taste.
Just as music has the power to transport us and touch our innermost emotions, the right drink, at the right time, in the right company, and in the right environment has the power to create unique experiences. Now, when music and the right drink come together, something magical happens that is known as cross-modal correspondence.
According to a study of Multisensory Product Experience by Hendrik N.J. Schifferstein and Charles Spence, "we can use the term 'cross-modal correspondence' to refer to the connections that most people make between different sensory attributes in different modalities," such as color, shape, texture, taste, and sound.
Note: not to be confused with synesthesia, which is unique to certain individuals; instead, cross-modal correspondence applies to most people collectively.
Last February, I was invited to curate and conduct a tasting of Scotch and Japanese Whisky specifically paired with classical music pieces played by incredibly skilled musicians with some of the most sought after violins in the world. "Bring Your Own Strings" took place at The Braeburn Vault and was hosted by Braeburn Whisky, After Arts and Joanthan Solars Fine Violins, Inc.
This was the perfect opportunity to explore the cross-modal correspondence between music, sound, and taste. Each violin had its own identity, as did each whikey and classical piece.
The reality is that we all experience the influence of sound and music in what we taste. Think about the last time you went out, whether it was to a restaurant, bar, coffee shop, or even if you stayed home, where you decided to play your favorite tune while you ate dinner. Think about the music that was playing and what you were eating or drinking. How do you think the taste was affected by the sound?
Commercially, every business has a strategy to make sure that music and food and drink go hand in hand. If you are in an Italian restaurant, chances are Andrea Bocelli is playing in the background, not La Vie En Rose, which creates an atmosphere that makes you crave pasta, not foie gras. If you are at a speakeasy, jazz or soul music may be the tune to sit and sip in a well crafted cocktail or unique spirit and if at a dive bar there may be some rock blasting in the back making sure you have to shout so much to have a conversation that you will end up drinking without even thinking.
It is important to stop and try to associate what we hear with what we taste. It has been scientifically proven that
Higher pitched sounds are associated with sweet and sour tastes;
Lower pitched and dissonant sounds are associated with bitterness;
Staccato sounds are associated with crunchiness;
Soft, legato sounds with creaminess.
This allows for the creation of music tracks designed to enhance specific flavors in food and drink.
"Bring Your Own Strings was a unique experience and, as far as we know, the first time such an event was held in the US. We were able to talk about the importance of oak, time, craftsmanship and uniqueness that violins and whisky have in common and how beautiful art and experiences can be created!
“Bring Your Own Strings”
We were also honored to taste the following exceptional pairings:
Ichiro's Malt and Grain - an "All-World Whisky", aged up to 20 years as we listened to the fantastic J. S. Bach: Violin Sonata No. 3 in C Major BWV 1005 - Largo and J. S. Bach: Violin Sonata No. 1 in G Minor BWV 1001 - Fugue, played by Sein An with a unique Jean Baptiste Vuillaume violin (Paris c. 1866), which enhanced its elegance, balance and brightness.
Glendronach 18 Years Old - a Highland Single Malt Scotch matured in an Oloroso Sherry Cask was paired with the mighty Wolfgang Amadeus Mozart: Duo for Violin and Viola in G Major K. 423 - Rondo played by Jenna Shin on violin and Johanna Carmona on viola with an incredible and one of the very few in the world Antonio Stradivari violin (Cremona, 1686) bringing richness, complexity, structure, fullness and longevity.
The 3rd and final tasting was the Ardbeg 19 Years Old - Traigh Bhan - Batch 5 - This Islay Single Malt is a rare small batch matured for 19 years in a combination of Oloroso Sherry Cask and Ex-Bourbon, we paired it with my fellow Argentinian Astor Piazzolla and his fantastic and well known Oblivion and Libertango played by Jenna Shin, violin and Johanna Carmona, viola with an exclusive Pietro Guarneri II violin, (Venice - c.1750-55). ), which offered a chewy sensation with smoky notes and sweet highlights, finishing round and big.
Without a doubt, a wonderful treat that I encourage you to experience.
Whisky line up.
Contact us to curate your next unique experience and bring something new, out of the box, but unforgettable to your next event.
Cheers!!
Irish Whiskey for Saint Patrick’s Day!
Saint Patrick is the patron saint of Ireland and its national apostle.
He was born in Roman Britain during the fifth century and was kidnapped at the age of 16, taken to Ireland as a slave. After escaping, he returned to Ireland and is credited with introducing Christianity to the Irish people.
In Armagh, Northern Ireland, where St. Patrick's legacy is still alive today, one can celebrate the life of the Irish patron saint every March 17th at the Home of St. Patrick Festival, as well as in many other countries around the world with a large Irish community.
Whiskey is believed to have originated between Ireland and Scotland, and of course Irish Whiskey is an essential part of any St. Patrick's celebration. But what exactly is Irish whiskey? Irish Whiskey is simply whiskey made in Ireland, however with a few differences from the rest of the world.
First, Irish whiskey has its own spelling, it is spelled with an e, unlike Scottish whisky for example.
Second, there are four main categories of Irish Whiskey: Malt, Grain, Blended and Pot Still.
Malt is made from 100% malted barley and is distilled in a copper pot still.
Grain is made from a maximum of 30% malted barley and unmalted grains such as corn, wheat, or barley, and must be distilled in a column still.
Pot Still must contain malted and unmalted barley and may also contain other unmalted grains, and must be distilled in a copper pot still.
Blended is currently the most popular style of Irish Whiskey. It is a mixture of two or more different styles of Irish whiskies, which can be distilled in pot stills or columns.
Any other whiskey made in Ireland that does not fall into this category is simply an Irish Whiskey.
Third, Irish Whiskey is well-known for its triple distillation process, in addition to column and double distillation.
How are you celebrating St. Patrick's Day?
The Sexton is a great example of a triple-distilled, 100% Irish malted barley single malt aged between 4 and 5 years in oloroso sherry casks. It is rich and well-balanced, with delicious notes of dried fruits and oak. It pairs perfectly with your favorite Guinness!
Sláinte! 🍀
How Tasting Wine Differs From Tasting Spirits - Part 2.
As previously explained, it is important to understand the main difference between wine and spirits. While wines are made from fermented fruit and usually aged in oak barrels for a short period of time, spirits are made from various fermented organic materials rich in sugar, distilled, and often aged for decades.
Wines typically have an alcohol content of 11% to about 14% abv, which is considered high. If they are fortified wines, then it could go a little over 18% abv, while most countries require spirits to be bottled at a minimum of 40% abv. This alone has a significant impact on how we taste wine and spirits.
To fully experience the flavors and aromas of high ABV spirits, it is recommended to add a few drops of room temperature spring water. This helps to lower the alcohol content and release the aromas and flavors. I would recommend using water when tasting spirits of 50 abv or higher, or very young spirits that need to open up. Avoid using ice, as it dilutes the spirit and numbs your palate, trapping the flavors and aromas.
Wine does not require water, but depending on the type of wine, it is recommended to decant or let it breathe before tasting or drinking. It is fascinating to watch the evolution of these beverages as they sit in the glass and open up.
On this occasion, we will focus on what to look for when tasting spirits.
Spirits experts recommend taking a systematic approach to identify the spirit’s characteristics and determine its quality.
This starts by examining the appearance, as the intensity and color can provide valuable information.
Unlike wine, the color and intensity of a spirit can reveal more about the type of cask used than its age. The type of cask and the environment in which the spirit is aged play a large role in the resulting color.
For instance, if we compare Kavalan sherry cask, a single malt from Taiwan aged for an average of 8 years, with a single malt Scotch aged in sherry cask for 18 to 21 years, they may appear very similar at first glance. The intense heat in Taiwan accelerates the extraction of color and flavor from the oak, which speeds up the aging process. This is why a young whiskey from Taiwan can be easily compared to an older whiskey that has been aged in a cooler and damper environment, even though the vitality and character of the young whiskey is quite present in it's palate.
Color can be deceiving when it comes to spirits. Another example is Ron Flor de Caña 4 Years or Tequila Casa Dragones Joven, these two spirits have been aged for at least 4 and 7 years respectively, enough time in oak to have a nice amber to golden color, instead they both look clear like water after being filtered through activated carbon.
Note: Legs or tears in spirits are a sign of strength and character.
An important characteristic to look for in spirits is haze. Haze indicates unchill filtration, meaning the spirit has not been chilled to remove fatty acid esters and other chemical compounds. Haze can also be present if the water used to proof down the spirit before bottling was high in minerals, or if we want to get really technical, very often during distillation, if the temperature is higher than it should be, the still will "puke" into the collection vessel, producing a hazy spirit.
Nosing is one of, if not the most important step in spirit tasting, as between 80 and 95 percent of what we taste comes from our sense of smell.
To smell, roll the glass horizontally to allow the spirit to coat all the walls of the glass. With the glass upright, which is how the alcohol evaporates, bring the glass to your nose without rushing until you feel comfortable, open your mouth to allow the air to circulate and smell.
When nosing, try to identify the condition as clean or not, the intensity and the specific raw material such as malt, agave, etc. Also, important notes from the process of making the spirit such as peat from malting or banana and pineapple from the fermentation process. From the oak we can get notes of vanilla and coconut, and leather and tobacco that comes with age.
Let's taste it! Take a small sip and hold it for a few seconds to allow the spirit to coat the entire palate, then swallow. Does the taste match the aroma? Confirm the smells. Identify the intensity, from neutral to pronounced. How is the texture? rough or round, creamy, warm.
Look for the raw material, the characteristics of the process, as with the nose. What does the age tell you? Do you get rancio, meaty, fruit cake?
Finally, we must analyze the quality of the spirit, looking at the balance, finish and complexity to determine if the spirit is poor, acceptable, good, very good or outstanding.
Be sure to take notes and ultimately enjoy the experience!
How Tasting Wine Differs From Tasting Spirits - Part 1.
Understanding the main difference between wine and spirits is crucial. Wines are made from fermented fruits and are usually aged in oak for a short period. Spirits, however, are made from various fermented organic materials rich in sugar, distilled, and often aged for decades.
Wines typically have an alcohol content ranging from 11% to about 14% abv, which is considered high. If they are fortified wines, then it could go a little over 18% abv. Most countries require spirits to be bottled at a minimum of 40% abv. This alone has a significant impact on how we taste wine and spirits.
To fully experience the flavors and aromas of high abv spirits, it is recommended to add a few drops of room temperature spring water. This helps to lower the alcohol content and release the aromas and flavors. I would recommend using water when tasting spirits of 50 abv or higher, or very young spirits that need to open up. Avoid using ice, as it dilutes the spirit and numbs your palate, encapsulating the flavor and aromas.
Wine does not require water, but depending on the type of wine, it is recommended to decant or let it breathe before tasting or drinking. It is fascinating to observe the evolution of these beverages as they sit in the glass and open up.
On this occasion, we will focus on what to look for when tasting wine.
Wine experts recommend taking a systematic approach to identify the wine's characteristics and determine its quality.
This starts by examining the appearance, as the intensity and color can provide valuable information. White wines get darker as they age, while reds get lighter and more garnet, which means more time in oak or more interaction with oxygen, causing the color to change.
Note: Legs in wine are a sign of its alcohol content.
Next, nosing is the most important step in wine tasting, as between 80 and 95 percent of what we taste comes from our sense of smell.
Give your wine a swirl to help it open up, then smell, looking for any faults to make sure it is not corked. Look for at least three fruit characteristics, such as citrus, tropical fruits, or stone fruits, and identify their specific qualities. For example, is the citrus aroma from the peel or zest? Are the stone fruits baked or ripe? Then, identify non-fruit characteristics such as flowers, herbs, stones, and soil. Finally, look for characteristics that result from oak treatment, such as butter, smoke, and coconut.
Third, let's taste it! Does the palate match the aroma? Confirm the smells. Identify the structure with low, medium and high or full, at least you are measuring the sweetness. Look for acidity, such as the sour or bright note found in lemon or vinegar. Pay attention to the alcohol content. Does it burn or goes down easily. When discussing body, consider milk types: whole, 2%, and skim. How does it feel in the palate? Is it rich, medium or light? Next, let's consider the tannin structure. Tannins come from the stems, skin, and seeds of the grapes, and they determine how dry your palate feels. Additionally, it's important to note that most wines are dry and have no sugar, but sometimes we confuse fruity flavors with sweetness.
Finally, we must analyze the quality of the wine, looking at the balance, finish and complexity to determine if the wine is poor, acceptable, good, very good or outstanding.
Make sure to take notes and ultimately enjoy the experience!
What Do You Smell?
Smell, our oldest sense, evolved in prehistoric times to understand the vast array of flora compounds that kept our ancestors away from poisonous plants.
Today, we make tons of everyday decisions based on what we smell, from making sure a certain food is safe to cook or eat, to buying flowers, a fragrance, entering a restaurant, moving from one train car to another ha! or calling the fire department for a gas leak... our sense of smell can basically save our lives!
About 80% to 95% of everything we taste comes from our olfactory sense. All that we taste is sent to our brain by our olfactory system and taste buds. Our sense of smell is linked to our memories and past experiences, allowing us to recall specific smells and flavors.
Training our nose is an essential component of learning how to taste and appreciate spirits better. Continuous training will help you create more olfactory memories and will build the ability to differentiate and pick up certain aromas much more easily and accurately.
How can we do this? Simply by being aware of your surroundings and smelling every flower, every spice, every blade of grass on a rainy day and on a sunny day...I think you get the idea, and of course the spirits!
When training your nose, explore different brands, styles, grains, ages and barrel types...add some room temperature spring water to help open up the spirit. Compare the neat to the watered. Ask your bartender to surprise you with a blind tasting. Bonus Tip: When you are hungry, your taste buds are relaxed and awake for a more effective tasting experience.
There are many resources and tools available to help you navigate this experience. For example, flavor wheels are easy to use and provide vocabulary to better describe what we may be smelling or tasting. Some are simple, while others are more complex. They all operate similarly, moving from the center to the outer edges. Below are some good examples.
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The Scotch Whisky Flavour Wheel, developed in 1979 by The Scotch Whisky Research Institute, is the industry standard for sensory analysis of Scotch whisky.
Other flavor wheels, such as The Whisky Magazine Whiskey Tasting Wheel, have been created over the years to facilitate the process of identifying and associating smells and flavors more accurately. You can find these types of wheels for different spirits as well!
And of course, don't forget to take notes of all the spirits you smell and taste. After a while, go back to that whiskey or particular spirit and retaste it. You will surely notice a great progress in your tasting skills.
Cheers!
Naturally, it's always better to taste with friends and fellow whiskey enthusiasts. That is why we are here to create the best experience for you and your loved ones. Book a tasting with us today for a fun learning experience!
Let’s Talk About ABV and Proof.
Alcohol By Volume is the term used to define the amount of pure alcohol or ethanol in a spirit or alcoholic beverage.
The alcohol percentage of a given alcoholic beverage is always followed by ABV, which means that in a 750 ml bottle of whiskey, for example, 40% of that 750 ml is pure alcohol (40% ABV).
Over the centuries, various methods have been used to determine the alcohol content of a spirit. From rubbing the spirit between the hands to see if it would evaporate or not, to lighting a piece of spirit-soaked cloth with gunpowder and trying to set it on fire to prove the alcohol content. In the past, the British government would tax extra based on the spirit’s alcohol content, this is why the term 'proof' was used to indicate the actual amount of alcohol present in it.
Today, the alcohol content is measured using a hydrometer, and there are three standardized proofing systems used worldwide. The ever confusing British specific gravity system, standardized in 1952. The American approach, which simply doubles the ABV of a beverage to determine its proof. For instance, a 40% ABV beverage is 80 proof. And the very simple and easy Joseph Louis Gay-Lussac or GL system, where the French scientist states the abv equals to the proof, 40%abv or 40GL equals 40 proof.
Whiskey and Whisky, What is the Difference?
The word originates from the Irish Gaelic uisce beathe (whiskey) or the Scottish Gaelic uisge baugh (whisky), which translates to "water of life".
Whiskey or whisky is a spirit distilled from fermented grains and aged in wooden barrels. The only difference between the two is the spelling.
Whisk(e)y originated in Ireland and Scotland, and later spread to Canada and Japan. Although the early distilleries in colonial America were mostly of central European origin (British settlers primarily made rum), they had a similar grain-based distilling tradition and adopted barrel aging as early as the Scots and Irish. Whiskey has been distilled in the U.S. since at least the late 1700s, with the arrival of Irish and Scottish immigrants. In the early days, both spellings of whiskey were accepted. An early ration agreement written by Alexander Hamilton spelled the spirit 'whisky.'
It is generally speculated that Irish distillers began using the "e" as a way to distinguish their whiskeys from Scottish whisky. Due to the arrival of Irish immigrants to America in the 1800s, "whiskey" became the more common spelling. As a result, a variety of American-style whiskeys, such as corn-based bourbon, rye whiskey, charcoal-filtered Tennessee whiskey, and American single malt, all spell "whiskey" with an "e." However, there are exceptions.
Nowadays, we see that American and Irish spell whiskey with an 'e', while Scotland, Canada, and Japan, among others, spell it whisky.
Each of these countries produces many different types of whiskies or whiskeys, but we will get to that later.
For now, remember that whisky or whiskey is a spirit distilled from fermented grains and aged in wooden barrels. The only difference between the two is the spelling!
Cheers! 🥃
January 25th is Burns Night!
Happy Burns Night!
January 25th is considered Scotland's second national holiday, dedicated to remembering Robert Burns' legacy of poetry and nationalism. Robert Burns, also known as Rabbie Burns, was a Scottish poet and one of the forefathers of the Romantic movement, and a pioneer of literature in the 18th century.
Burns Night is celebrated on his birthday, January 25th, and is a way to honor his life and legacy. The tradition began a few years after the poet's death in 1796. His friends gathered every year on the day of his death (July 21) to honor his career.
The gathering starts with a few words from the host, followed by everyone sitting and reciting the Selkirk Grace. The meal begins with the starter, followed by the piping in of the haggis. The chieftain haggis is traditionally presented with great ceremony. It is piped in on a silver plate carried by the cook to a standing, slow clap. The host then recites the famous Burns Night haggis poem, Address to a Haggis, everyone toasts the haggis and finally, the main course is presented, which is always followed by dessert.
Haggis is Scotland's national dish, a kind of pudding made from the liver, heart, and lungs of a sheep (or other animal), chopped and mixed with beef or lamb fat and oatmeal, and seasoned with cayenne pepper, onion, and other spices. The concoction is stuffed into a sheep's stomach and boiled.
Unfortunately, those in the U.S. who would like to try the recipe are out of luck - assuming they want to try a haggis made with the traditional ingredients. Importing the dish from Scotland was illegal for a long time, and since 1971, Americans have been prohibited by law from cooking meals that include sheep's lungs.
Today in Edinburgh, hundreds of dancers will be performing traditional Scottish dances such as the Strip the Willow, the Gay Gordons, and the Dashing White Sergeant. Haggis will also be in abundance, with local food vendors putting their spin on haggis pizzas, haggis bonbons, and a haggis burger.
If you are planning to celebrate Burns Night, make sure to choose the right Scotch to go with it!
How are you celebrating Burns Night?
Sláinte! 🥃
90 Years Since the Repeal of Prohibition!!
On December 5, 1933 at 5:32 PM, Prohibition was finally repealed, putting an end to most temperance activism in the U.S. and soon revitalizing the country's economy.
Over the centuries there have been organized efforts in the U.S. to stop or restrict alcohol consumption. In the 18th century, one of the most notable personalities in the temperance movement was Dr. Benjamin Rush, a physician and America's first surgeon general.
Rush spoke of the important effects of "ardent spirits" on the newly independent nation. He argued that alcohol consumption was the cause of crime, stomach and liver disease, and nerves leading to insanity and even death. His numerous writings called for a distinction between distilled spirits and any other form of alcohol, which Rush agreed could be consumed in moderation. On the other hand, he supported the taxation of distilled spirits and the regulation of taverns in the post-Revolutionary period.
Alcohol was a mainstay of America, and in 1810 it was estimated that 21 million gallons of alcohol were consumed annually, about 7 gallons per capita. Alcoholism was out of control, as men spent all their time and money in taverns. Domestic violence and abuse were at an all-time high; change was urgently needed.
The temperance movement seized the moment and began to mobilize and form new associations to promote their cause of total abstinence from alcohol. Citizens signed pledges of total abstinence, while others only stopped drinking spirits.
The Woman's Christian Temperance Union began to become increasingly involved in politics, advocating not only for Prohibition, but also for women's suffrage, reforms, child labor and public health laws, among others, which gave them visibility and authority and, after some 50 years of advocacy, the 18th Amendment was ratified.
In January 1920, the Prohibition Act went into effect, prohibiting the manufacture, sale and transportation of alcoholic beverages, but not their consumption. The fight was against the alcohol industry, not against consumers, as they thought they would stop drinking for the sake of the World War I effort. But this "noble experiment" was a complete failure, and the same people who initially called for Prohibition were now calling for its repeal. Crime, public drunkenness and deaths from alcoholism were again at an all-time high, as was the urgency to protect children from alcohol, as there were no age limits or regulations around consumption.
The stock market crash and the ensuing Depression was another important reason for ending Prohibition, the revitalization of the alcohol industry allowed for more alcohol tax revenue as well as great employment opportunities from distilleries and breweries to barrels, label makers, bottle makers, cork makers, distribution, and all aspects of the industry.
On December 5, 1933 at 5:32 pm Prohibition was repealed establishing regulations on alcohol sales, legal drinking age, taxation, and drunk driving laws. Although temperance activism ended with the repeal of Prohibition, its ideology awakened an awareness of alcohol abuse as a medical and therapeutic problem that led to the founding of Alcoholics Anonymous in 1935.
Fun fact: there is a belief that cocktails were created during Prohibition, when the quality of alcohol was so bad that the only way to drink it was mixed with juices or soft drinks.
Today there is a shift in the way people drink alcohol in the United States and around the world. People are drinking more quality than quantity, at least most people. There is an appreciation of alcohol; whether it's spirits, wine, beer or cocktails. The consumer wants to understand what they're tasting, how it's made, where it comes from? It's a positive mindset towards health and thoughtfulness around alcohol consumption, to the point where the whole market for non-alcoholic beverages is growing exponentially.
But today is about celebrating the 90th anniversary of the repeal of Prohibition and, why not, celebrating the laws that were put in place to bring order and raise awareness about the importance of learning to enjoy alcohol in a healthy way. After all, we've come a long way. Cheers to that!!
What are you toasting with today?
Rum and Agave Spirits at the Thanksgiving Table!
Happy Thanksgiving!
Thanksgiving is a great time to cultivate gratitude and reflect on the things we appreciate in life. And what better way to do that than over a great meal, paired with the right drink.
Today, in our final "Thanksgiving Pairing" newsletter, we will explore pairing this traditional meal with rum and agave spirits.
When it comes to pairing rum and agave spirits with your Thanksgiving meal, there are a few things to keep in mind. The style of rum, whether a rich and complex molasses-based rum or a crisper, cleaner whiskey like agricole style. For agave spirits, age is very important because the oak influence changes the spirit's profile quickly and in specific ways. If you choose Mezcal, the type of agave and level of smokiness will be important factors to consider.
🍗 1. Double Rum Smoked Turkey: This dish is a variation of the famous Double Whiskey Smoked Turkey recipe. It brings a well balanced array of baked spices, brown sugar and smoke. Pair this turkey with a dark rum.
🥃El Dorado 21 years, a classic rum from Guyana made in some of the oldest stills in the world is balanced and complex with hints of tropical fruit, spice, honey, and brown sugar, reminiscent of cognac-like notes on the nose. The full-bodied palate is driven by oak, with a smooth, velvety finish accented by notes of nuts and smoke. It amplifies everything this dish offers.
For an agave spirit, we recommend Rey Sol tequila. This Extra Añejo is aged for 6 years in a combination of American and French oak. One of the tequilas with more molasses notes I have ever tasted, the balance of sweetness, oak and spice complement this dish very well.
If you are more of a cocktail person, a Dark and Stormy will work splendidly.
🐟 2. Salmon Wellington: is a clever twist on the traditional Beef Wellington. First, wrap a salmon loin in cabbage leaves and then layer it with shrimp, nori, and puff pastry before baking it. Perfect for a bright and rounded spirit.
🥃 Rhum Homére Clement pairs very well with this dish, it's biscuit and almond butter flavors complement the fat of the fish and the lightness of the pastry. This is an agricole rhum from Martinique, made from sugar cane juice instead of molasses and aged between 7 and 15 years.
For tequila, El Tesoro Mundial Collection: Knob Creek. A special release of El Tesoro Añejo aged in an ex-Knob Creek barrel for 12 months. Is rounded, creamy, very well balanced with the perfect amount of sweetness and spice and the agave shining all over, a perfect pair for this dish.
For a cocktail, a dry Margarita will bring the right amount of acidity to go with the fish.
🥣 3. Pumpkin Soup: Creamy with hints of spice and nuttiness, calls for a touch of balanced sweetness.
🥃 Mount Gay XO, this classic Barbados rum is aged in ex-American whiskey, bourbon and cognac barrels, bringing great notes of caramel, chocolate, figs, spices along with a round mouthfeel that complements this soup beautifully.
For the agave spirit, mezcal Del Maguey Chichicapa brings a clean palate that allows the agave to be the protagonist due to the absence of oak influence. Full of flavor, sweetness, citrus and depth, with a gentle touch of smokiness. Perfect for warming up with this dish.
A Winter Honey Old Fashioned, where the ice is replaced by hot water, almost a Grog style, will be the perfect match.
🥔 4. Potato Gratin: another classic dish full of cream, cheese and baked spice notes.
🥃 The famous Nicaraguan rum, Flor de Caña 12 year old, is one of the most popular rums in the world for a reason. It has depth, balance, pleasant notes of baked apples, vanilla and spices to complement the rich and spicy notes of these potatoes.
Mezcal de Leyenda Durango Cenizo, will bring buttered popcorn notes with a round and silky mouthfeel to go well with this dish.
For a cocktail, try a simple Cinnamon Butter Rum.
🍫 5. Anything Chocolate: always goes well with spirits.
🥃 Zacapa 23 is perfect with any chocolate or chocolate dessert due to its richness and balanced sweetness.
Los Amantes Mezcal Añejo, aged 24 months in French oak, brings an interesting combination of light smoke with chocolate, honey and spices.
Accompanying this dessert with a Mezcal Mexican Hot Chocolate is all you need!
**If you like to smoke cigars, chocolate and rum are a fantastic pairing to go with it.
🥧6. Pumpkin Pie: For the classic Thanksgiving dessert, warm spices like cinnamon and nutmeg can complement the flavors of pumpkin pie.
🥃 Santa Teresa, Venezuelan Rum, Solera System aged is a marriage of nuts, leather, vanilla, cinnamon, dark chocolate, prunes, hints of honey and pepper with fruity aromas to match the deliciousness and creaminess of pumpkin pie.
Tequila Milagro Select Reposado, aged in a combination of American and French oak, brings cinnamon, caramel, light oak tones and vanilla, creating a great pairing with this pie.
For a cocktail I will take a spin on the French Connection and instead of cognac use Santa Teresa, or any aged rum with a similar flavor profile, add amaretto and enjoy!
🍎 7. Apple Cobbler: The warmth of the baked spices with the apples and the pastry with the vanilla ice cream pair well with some Jamaican depth.
🥃 Appleton 8 year old has notes of spiced fruit, honey, vanilla and orange peel to pair well with this cobbler.
Don Julio 1942 offers a balance of rich caramel, vanilla and roasted agave for a flavorful twist.
For a cocktail, make a Hot Apple Cider using the rum as the spirit base.
I hope these pairing ideas will help you create the best experience for you and your loved ones....Pick the ones you like and let me know how they worked out for you! (info@giseladezillioevents.com)
Enjoy your Thanksgiving feast!🍂🍗🍠🥧🍁
This November 30th at 6:30pm you are invited to The Scottish Malt Trail.
Join us for a whisky-filled evening at The Braeburn Whisky Vault tasting room in New York City!
Come and learn from our spirits specialist, Gisela Dezillio, with over 17 years of experience, as you sip a selection of six different Scottish Malts reflecting the identity of Scotland's different whisky regions.
For more follow us on IG @gdespirits & @giseladezillioevents or visit us at www.gdespirittastings.com & www.giseladezillioevents.com #mydramcometrue info@giseladezillioevents.com
Brandy at the Thanksgiving Table!
We are just two days away from coming together to celebrate all that we are thankful for. As previously mentioned, deciding what to drink with this special meal is no small task. Therefore, today we will talk about brandy and how to pair this timeless spirit with our Thanksgiving menu.
But, what is brandy? Brandy is a spirit distilled from fruits. The word brandy comes from the Dutch word brandewijn, which means "burnt (distilled) wine". Grapes, apples, and pears are among the fruits commonly used to make brandy.
🍇 Today, we'll give you some ideas for pairing Thanksgiving dishes with brandy and brandy cocktails.
When pairing brandy with your Thanksgiving meal, consider the type of fruit used and whether or not oak has been used to age the brandy. Many brandies are not aged, but rather rested in glass or stainless steel containers, such as traditional eau de vie. These brandies are clean and their fruit jumps all over the place in a very raw but elegant way. When it comes to aged brandies, we have the influence of oak, creating delicious notes of caramel, tobacco, figs, dates, cocoa, leather, among others, always depending on the age and type of oak, of course. Be aware that brandy is one of the spirits, if not the spirit, with a higher level of acidity.
With all this in mind, let's pair these beauties.
🧀 1. Cheese Board or Fondue: What could be better than a good cognac and cheese to start a celebration? Cognac, the most popular brandy in the world and the most produced in France, is distilled from white grapes in the Charentais region, just above Bordeaux. When pairing cheese and cognac, think of hard cheeses and oak, delicate cheeses and less oak and more acidity and stone fruits, and if you like spicy cheeses, try a sweeter cognac with them.
🍇 Manchego cheese paired with Martell Cordon Bleu cognac creates a delightful explosion of flavors on the palate. Brie cheese and a classic sidecar cocktail provide a harmonious balance of creaminess and delicate flavors with the acidity and fruitiness of the drink.
🍗 2. Good Eats Roast Turkey: This turkey has flavors of apple, ginger, and cinnamon and is tender and juicy.
🍇 You can enjoy it with a nice Pisco or Singani. These southamerican brandies are made from grapes and are clean with strong floral and herbaceous aromas. For a cocktail option, try a French 75 using one of these brandies as the base, the lemon's acidity and champagne will add a fresh touch to your meal.
🍖 3.Glazed Ham: A traditional Spanish brandy is an excellent accompaniment to this dish. Like most wine regions, Spain produces a good amount of brandy, with Brandy de Jerez being their best known. This brandy is made from grapes, and has its own appellation and regulations as well.
🍇 Lepanto PX adds raisins, figs, and well-balanced oak flavors. Swap simple syrup for PX Sherry in a Spanish Old Fashioned to increase sweetness and nicely complement the glazed ham.
🫛4.Green Beans Casserole: To complement this dish, use less oaky brandies and opt for more acidic options. You can also consider an Eau de Vie or young pear brandy.
🍐Clear Creek distillery in Oregon produces a superb pear brandy Eau de Vie style, with fresh pear and peppery hints that pair perfectly with the green beans and mushroom cream. For a cocktail, try the Saisonnière, which balances acidity and pear notes that are ideal for this dish.
🍠 5. Candied Yams: Opt for a brandy with rich caramel, spice and toffee notes to complement the sweetness of yams, brown sugar and marshmallows.
🍎 Adrien Camut 18-year-old is a fantastic Calvados, full and creamy on the palate with very present notes of baked spices, cinnamon and, of course, apple, which really matches this dish. Calvados is a type of brandy made from apples and sometimes apples and pears, in Normandy, north of France. When making a cocktail, I would choose a younger calvados like Domain de Montreuil Selection for a hot cider with a touch of butter and cinnamon.
🥧 6. Pumpkin Pie: Will pair perfectly with a mid-aged armagnac. Armagnac is one of the top three classic French brandies, with strict regulations and official appellation. Armagnac is the oldest brandy among the three, produced from white grapes and made in Gascony, located in the southwest of France.
🍇 The Château de Pellehaut 1990, aged for 22 years, has the perfect balance of French oak with hints of brioche, spices, and dryness, making it the perfect complement to this classic pie. For a delicious armagnac cocktail, I suggest trying the well-known Musketeer. The blend of muddled honeyed figs with Armagnac and lemon juice pairs well with the creaminess and baked spices of the pie, adding a sweetness and warmth perfect for this time of year.
🍫 7. Chocolate: For dark chocolate, truffles, or any dessert made with dark chocolate, try an XO cognac or a brandy that has aged for at least 10-15 years to bring out the flavors of spice, toffee, vanilla, and cocoa. For milk chocolate, choose a younger, fruitier, and sweeter brandy. If you're enjoying salty chocolate, opt for a brandy with a heavier oak influence.
🍇 California brandy Germain-Robin Single Barrel Viognier goes well with dark chocolate or any dark chocolate dessert. Camus Cognac XO Borderies Single Estate is just like drinking dessert, it is velvety, fruity, floral with the perfect balance of pastry notes, vanilla and spices. This cognac pairs well with anything chocolate. For a cocktail, use a VS cognac to make a classic Brandy Alexander, and you can even make it hot.
I hope these pairing ideas will help you create the best experience for you and your loved ones....Pick the ones you like and let me know how they worked out for you! (info@giseladezillioevents.com)
Enjoy your Thanksgiving feast!🍂🍗🍠🥧🍁
This November 30th at 6:30pm you are invited to The Scottish Malt Trail.
Join us for a whisky-filled evening at The Braeburn Whisky Vault tasting room in New York City!
Come and learn from our spirits specialist, Gisela Dezillio, with over 17 years of experience, as you sip a selection of six different Scottish Malts reflecting the identity of Scotland's different whisky regions.
For more follow us on IG @gdespirits & @giseladezillioevents or visit us at www.gdespirittastings.com & www.giseladezillioevents.com #mydramcometrue info@giseladezillioevents.com
Whiskey at the Thanksgiving Table!
Thanksgiving is approaching, a special time to gather together and create a warm atmosphere by expressing gratitude to our loved ones through cooking, sharing and giving back.
When preparing for Thanksgiving, we know that the meal is the star, but it's not complete without the ideal drink pairing, then why not consider brown spirits?
🥃 This week we'll share ideas for pairing Thanksgiving dishes with spirits. Today, whiskey is our spirit of choice.
When it comes to pairing whiskey with your Thanksgiving meal, there are a few considerations to keep in mind.
The rich and complex flavors of whiskey can complement various dishes. Here are a few suggestions:
🍗 1. Roasted Turkey: A smooth and slightly sweet bourbon can pair well with the savory flavors of roasted turkey. Look for bourbons with caramel and vanilla notes.
🥃Buffalo Trace is a great choice for enjoying subtle caramel flavors with the perfect roundness to sip with your roasted turkey. If you prefer a bourbon with notes of maple, plums and vanilla, along with a touch of dry spice and a touch more of alcohol content, then Four Roses Single Barrel is the way to go.
🍖 2. Glazed Ham: A smoky or peaty whisky can balance the sweetness of glazed ham. Consider a single malt with a hint of peat smoke.
🥃 Westland American Single Malt is perfect for adding a light peat flavor to your glazed ham. This malt is made from a mash bill containing six different malts, including one that is heavily peated, offering a great balance between peat and toasted marshmallow. If you'd like to enhance the peat presence, Balvenie 14 years old, Week of Peat, is a great option. It has notes of butterscotch and a perfect Speyside peat that is more floral and less medicinal than the Islay peat.
🍒 3. Cranberry Sauce: For the tartness of cranberry sauce, a rye whiskey can be a great match. The spiciness of rye can enhance the flavors of cranberry.
🥃 When it comes to Rye, Pikesville is one of my all-time favorites, so perfectly balanced and full flavored. With a slightly high ABV, 110 proof, it creates the perfect complexity to contrast the acidity of the cranberry with the honey and baked spices of this rye. If you're looking for more layers of spice, caramel and even a hint of mint, the 100% rye Whistle Pig 10 Years Old is the perfect choice.
🍠 4. Sweet Potatoes: Opt for a bourbon with rich caramel and toffee notes to complement the sweetness of sweet potatoes. The smoothness of bourbon can be a delightful addition.
🥃 The sweetness of the wheated recipe plus the spice and structure from the French oak in Maker's Mark 46 will harmonize with this traditional dish. Garrison Brothers in Texas uses pretty much the same mash bill as Maker's Mark (corn, soft red winter wheat and barley), but in different proportions, leaving us with another excellent choice of a big, complex, sweet bourbon with citrus notes and a wonderful long finish.
🥔5. Mashed Potatoes: A lighter and more delicate whisky can work well with the creamy texture of mashed potatoes. Look for one with subtle flavors like vanilla or citrus.
🥃To enhance the flavor of this dish, Hibiki Harmony, a blended Japanese whisky, offers delicate notes of citrus, white chocolate and white roses with a hint of rosemary. For a mellow and creamy taste with citrus undertones, Glenmorangie 10-year-old single malt scotch is the perfect choice.
🥧6. Pumpkin Pie: For the classic Thanksgiving dessert, warm spices like cinnamon and nutmeg can complement the flavors of the pumpkin pie. Consider a whiskey with a bit of sweetness to enhance the overall.
🥃Crown Royal Maple finished is a Canadian blend that perfectly combines sweetness, warmth and roundness to add the finishing touch to this traditional dessert. For enhanced complexity and candy-like notes mixed with hints of mint, try Angel's Envy Rye, finished in Caribbean Rum Cask.
🥧 7. Pecan Pie: A rich and full-bodied whiskey with notes of vanilla and honey can be a wonderful partner for the nutty flavors of pecan pie.
🥃 This pie is one of my favorites, and to complement it, Woodinville Bourbon, finished in a Port cask, brings out strong flavors of cherries, berries, honey and chocolate, with a great viscous mouthfeel. For a cleaner and honeyed approach, Tyrconell 16 Year Old Bourbon Cask, a well-rounded double distilled Irish single malt, delivers creamy and bright notes with a blend of oak, green fruits, honey and vanilla.
I hope these pairing ideas will help you create the best experience for you and your loved ones....Pick the ones you like and let me know how they worked out for you! (info@giseladezillioevents.com)
Enjoy your Thanksgiving feast!🍂🍗🍠🥧🍁
This November 30th at 6:30pm you are invited to The Scottish Malt Trail.
Join us for a whisky-filled evening at The Braeburn Whisky Vault tasting room in New York City!
Come and learn from our spirits specialist, Gisela Dezillio, with over 17 years of experience, as you sip a selection of six different Scottish Malts reflecting the identity of Scotland's different whisky regions.
Click Here to Lean More & Buy Tickets
For more follow us on IG @gdespirits & @giseladezillioevents or visit us at www.gdespirittastings.com & www.giseladezillioevents.com #mydramcometrue info@giseladezillioevents.com
The Scottish Malt Trail
The Scottish Malt Trail
Join us for a whisky-filled evening at The Braeburn Whisky Vault tasting room in New York City!
This November 30th at 6:30pm, discover the rich and diverse world of Scottish malt whisky, right in the heart of the Big Apple. Immerse yourself in the captivating history and craftsmanship behind this iconic spirit. From the smooth and elegant Highland drams to the peaty and smoky Islay malts, this event is a must for all whisky enthusiasts.
Come and learn from our spirits specialist, Gisela Dezillio, with over 17 years of experience, as you sip a selection of six different Scottish Malts reflecting the identity of Scotland's different whisky regions.
We will start with an opening whisky cocktail and finish with a surprise special pour from our friends at Braeburn as we learn about their mission in the Scottish Whisky world. Don't miss out on this unique opportunity to experience the Scottish Malt Trail!
For more follow us on IG @gdespirits & @giseladezillioevents or visit us at www.gdespirittastings.com & www.giseladezillioevents.com #mydramcometrue info@giseladezillioevents.com
The Benefits of Corporate Events
There are several types of corporate events with different aims and objectives, and when executed correctly, they can bring countless benefits to the entire company. Corporate events are vital for the wellbeing of a business and its personnel.
Corporate events can boost employee morale, strengthen their bond and improve teamwork, relationships and communication among employees when held away from the office. This provides an opportunity to relax and share personal experiences while getting to know each other on a more personal level. Managers and executives also become more accessible, resulting in a better atmosphere and communication to develop new projects and goals together as a team.
Different corporate events and objectives that shape a company's culture:
To show appreciation: milestone dinners, award ceremonies, company picnics, team appreciation days, retirement parties
To build community and socialize: holiday parties, after-hours gatherings, wellness workshops, wine and spirits tastings, day trips, and community events, among others.
To educate: retreats, seminars, conferences, classes.
To inform and make decisions: board meetings, shareholder meetings, roundtable discussions.
Alcohol adds value to any event. Often considered a celebratory symbol, it pairs perfectly with any meal. Furthermore, moderate consumption can help ease inhibitions during business gatherings, promoting open and relaxed interactions. Additionally, incorporating an educational component can elevate the overall experience to new heights.
Therefore, no matter what corporate event you have in mind, we can provide either a class style tasting where everyone can be seated and tasting and learning about different types of spirits in a more formal setup. For an after-hour gathering, cocktail party, or networking event, we can set up a spirits booth where your guests can stop by for a few minutes to try a great spirit, learn about it, and continue to mingle with the rest of the guests. Dinner pairing is also a great option, and why not spice things up with a blind tasting?
***Wine tastings available
Send us an email to info@giseladezillioevents.com and let's talk about some great ideas for your next corporate event.
For more follow us on IG @gdespirits & @giseladezillioevents or visit us at www.gdespirittastings.com & www.giseladezillioevents.com#mydramcometrue info@giseladezillioevents.com
The Highball…Over Two Hundred Years of History.
This might be our last chance to catch a glimpse of those warm, sunny days of “summer like fall” before the temperatures start to drop without return...at least for a while. And I though, what can be better that a refreshing highball to say goodbye to the “heat” and welcome the lower temperatures where we finally can sit by a fireplace and enjoy some great brown spirits….oh yeah, that sounds great in theory, but believe me…it get’s way too hot…more reasons then to have this ace up your sleeve.
What is a highball you may ask… yes, it is a tall glass but it’s also a drink. It’s a simple combination of 2oz of spirits and 2oz to 3oz of chilled soda water or any carbonated beverage of your choice over an ice filled highball glass, and citrus peel of course.
Historically, a highball was made with white wine and soda water, known as the Austrian Spritzer. In 1819, Lord Byron made it popular in his satirical poem Don Juan where he wrote about the qualities of, “hock [German white wine] and soda-water” as a remedy for hangovers.
As per the origin of the name, nobody really knows, but I like the 1892 version of being a bartender's slang for above four fingers. It sounds about right to me.
Over time, the British replaced wine with brandy to add more strength to the mix, creating one of the most popular drinks of the mid-19th century, the Brandy and Soda. The Oxford Companion To Spirits & Cocktails explains that it became popular "as a morning drink and as something for gentlemen to sip at their clubs."
The drink's evolution crossed time and continents, reaching New York in the mid-1840s. It was then given its own twist with coolers and rickeys. Irish and Scottish whiskies were soon added to the mix, which became especially successful when brandy wasn't as available due to the terrible effects of phylloxera.
In the 1910s, sophisticated young men at Fifth Avenue clubs in NYC enjoyed drinking Scotch Highballs. Variations included Rye, bourbon, and ginger ale. Over time, this drink inspired other popular versions such as the Cuba Libre, the 7 & 7, the Gin and Tonic, and the very popular Japanese Highball among others.
What I love about highballs is that, far from masking the spirits, they actually allow them to shine, which is not always the case when you mix too many ingredients in a cocktail.
Here are some of my favorite highballs that you might want to try:
Horse’s Neck
According to the legend, this drink originated as a non-alcoholic beverage made with ginger ale, lemon peel, and ice. Today, it's typically made with brandy or American whiskey (either Rye or Bourbon). It's a popular drink at horse races, of course!
My preferred version:
Ice
2oz of a young Armagnac (not too oaky) ie: Chateau De Pellehaut Selection
3oz of ginger ale. Fever Tree like, nothing too sweet.
Very long and wide lemon peel wrapped around the "neck" , the inside, of the glass.
“Toki” Highball
This highball is for those looking for something refreshing, not too sweet and lighter in alcohol. Toki is a blended whisky from Suntory, they use the same blend as Hibiki, their two single malts Yamazaki and Hakushu and Chita, their grain whisky; but in different proportions.
The Toki Highball, according to the House of Suntory:
Ice
1.5oz of chilled Toki
5 - 6oz chilled soda water
Grapefruit or lemon twist.
Tequila and Tonic
The notes of agave blend perfectly with the bitter and citrus flavor of the tonic water. It's unlike anything you have tasted before.
Ice
2oz of blanco tequila. El Tesoro goes great with it.
3oz of Tonic Water. Choose brands with less sugar and more citrus flavor.
A lime peel or wedge.
Hope this weekend is all about highballs - they're refreshing and fun, and the best part is you can make them at home.
What highball will you be enjoying?
Salud!
For more follow us on IG @gdespirits & @giseladezillioevents or visit us at www.gdespirittastings.com & www.giseladezillioevents.com #mydramcometrue info@giseladezillioevents.com
What Is a Spirit?
A spirit, or distilled spirit, is the result of a fermented liquid made from numerous fermentable raw materials such as cereals, fruits and plants among others.
Copper Pot Still used for batch distillation. The word "distill" finds its origin in Latin, derived from the verb "destillare”, meaning "to trickle down”. This term describes the small drops of liquid that condense during the process of distillation.
During the distillation process, this fermented liquid is exposed to heat, bringing the beer, wine, etc. to a boiling point where water and alcohol are separated. This process purifies the spirit and increases the alcohol content, which contains tons of aromatic and flavor compounds, congeners, created during fermentation. These vapors are cooled and end up resting in a stainless steel still tank or aging in a barrel.
The English word alcohol comes from the Arabic al-ko'hl. It is believed that the earlier eighth-century meaning of al-ko'hl is "spirit”, as in ghost or ethereal body.
Otherwise it can be read as "essence”, pointing to the separation and purification achieved by distillation.
What’s the difference between brown and clear spirits?
Many may say "contact with oak" and yes, we know that ALL spirits are clear when they come out of the still and that ALL the color comes from the oak, or at least it should.
However, a brown spirit signifies time spent in oak, which not only adds to its taste, but also its color.
On the other hand, a clear spirit can be one that was never exposed to oak, or was in the cask for only a brief period of time, such as a blanco tequila, which by law can't be in the barrel for more than two months. Then again, it could also be a spirit that has been aged for many years, but the color has been removed by filtration. For instance, Flor de Caña 4 Extra Seco, Casa Dragones Joven or Bacardí Superior.
For more follow us on IG @gdespirits & @giseladezillioevents or visit us at www.gdespirittastings.com & www.giseladezillioevents.com
#mydramcometrue info@giseladezillioevents.com
Are you Choosing the Right Spirits?
Are you Choosing the Right Spirits?
How to pick the right spirits for your tasting if you don't know what your guests like?
One of the first things to consider when planning a tasting is "what are the right spirits for this particular event?" and the first thing we should look at is who our audience is. But how can we decide for guests we don't fully know? Here are some simple tips:
🥃 Pick a theme: It's best to have 4 to 6 bottles to avoid exhausting their palate. Pick a style, age, flavor profile. If you like peat, go for different level of it and different regions.
For example: In the pictures we see "world whiskies", nothing too old or extremely opposite in taste to each other, as it would be a heavily peated whisky for example. This way, guests can compare different styles, regions, oak influence, etc.
🥃 Go with the classics: Always have a well-known name in the mix, guests tend to feel more comfortable if they know at least one of the labels, and it gives them a point of comparison with the ones they don't.
🥃 Be mindful of the ABV: Nowadays it's easy to come across spirits with high and extremely high ABV's, and even though they are delicious is not everyone's cup of "tea". If you can't resist to pick one of those bottles make sure to have a water dropper to offer to "open up" your guest's spirit.
🥃 Last but not least: make sure you let us know about your tasting so we can assist you 😏
For more follow us on IG @gdespirits & @giseladezillioevents or visit us at www.gdespirittastings.com & www.giseladezillioevents.com
#tastings #brownspirits #holidays #nyc #whiskey #scotch #bourbon #brandy #mezcal #tequila #winetasting #whiskeytasting #mydramcometrue #teambuilding #businessdinners #privateevents #corporateevents
How to pick the right spirits for your tasting if you don't know what your guests like?
One of the main aspects to consider when planning a tasting is "what are the right spirits for this particular event?", and the first thing we should look at is who our audience is. But, how can we decide for guests we don't fully know? Here are some simple tips:
🥃 Pick a theme: It's best to have 4 to 6 bottles to avoid exhausting their palate. Pick a style, age, flavor profile. If you like peat, go for different level of it and different regions.
For example: In the pictures we see "world whiskies", nothing too old or extremely opposite in taste to each other, as it would be a heavily peated whisky for example. This way, guests can compare different styles, regions, oak influence, etc.
🥃 Go with the classics: Always have a well-known name in the mix, guests tend to feel more comfortable if they know at least one of the labels, and it gives them a point of comparison with the ones they don't.
🥃 Be mindful of the ABV: Nowadays it's easy to come across spirits with high and extremely high ABV's, and even though they are delicious is not everyone's cup of "tea". If you can't resist to pick one of those bottles make sure to have a water dropper to offer to "open up" your guest's spirit.
🥃 Last but not least: make sure you let us know about your tasting so we can assist you 😏
For more follow us on IG @gdespirits & @giseladezillioevents or visit us at www.gdespirittastings.com & www.giseladezillioevents.com