by Michael Cervin | Jan 24, 2023 | Mezcal
Produced in San Baltazar Guelavila, Oaxaca, and using angustifolia agave and espadin maguey, this mezcal is a little more mild and less smoky than many mezcals. It does offer some campfire smoke, but it also offers noticeable agave, resin, a... 
by Michael Cervin | Jan 24, 2023 | Bourbon Whiskey
The term “bib and tucker” originally referred to your best attire, Sunday meeting clothes, for example. That this sourced bourbon’s labeling alludes to it being the finest is not exactly accurate. It’s a solid bourbon, but on a crowded shelf, there are better,... 
by Michael Cervin | Jan 9, 2023 | Brandy
Overlooking Puget Sound, Öömrang is both a winery and distillery with a farming history dating back to the late 1800s in Washington State. They farm what’s known as the Saturn peach, AKA the donut peach, which is smaller, and more squat than regular peaches.... 
by Michael Cervin | Jan 9, 2023 | Bourbon Whiskey
Blue Note Crossroads is itself at a sort of crossroads – it’s bourbon, therefore a little sweet, but it’s not as aggressive as many other bourbons. It’s a little lighter in style, with less obvious oak influence. This is due to its less than four year aging... 
by Michael Cervin | Jan 9, 2023 | Scotch
It is perhaps peculiar to name your whisky after something that doesn’t qualify as pleasant. A sheep dip in Scotland, and Australia, is a well-known term for something rank – it’s a chemical bath for sheep to be precise. So if it’s food, drink or otherwise and it’s...
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