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Posted: 2025-12-08 09:44
A Thanksgiving trip to the Tampa area and the return home allowed me to visit six distilleries which focus on rum and sourcing local molasses, crystals, or cane juice.  Nestled in the heart of Dunedin’s vibrant "beer-muda triangle", Cotherman Distilling Co. has carved out a niche by producing hand-crafted spirits with a focus on quality and local ingredients. Their signature offerings include the 727 Vodka, a unique single-malt vodka distilled from 100% malted barley, and the Half-Mine Gin. They also produce a range of unique whiskies using different beer and rye mashes. But rum was our focus and their One Eyed Jack is supreme. This superior rum is aged in a chardonnay barrel that were used by neighboring Cueni Brewing Co. to rest a Belgium Tripel. Cotherman then obtained this barrel and aged their Dark Rum in the barrel for five years. Excellent. They also offer several other rums aged in various second use or different barrel sizes. For value, go for the Crockett's Reserve.  Located in historic Ybor City, Gasparilla Distillery & Cocktail Bar is celebrated as Tampa’s first rum distillery, blending local heritage with a playful nod to the legendary pirate José Gaspar. Since opening in 2018, the distillery has produced a wide range of small-batch spirits, including Gasparilla Silver Rum, Spiced Rum, Coconut Rum, and seasonal flavors like Pumpkin or Apple Spiced Rum -- and the eye-opening Banana Bread Rum. This as well as their Key Lime Pie Rum were our favorites. Not as sippers, but as ingredients to cocktails in which the creative bartenders described in detail during our visit. The rums are created by fermenting top-grade molasses from Okeelanta Sugar Mills in South Florida over seven days. The juice is then distilled using a 1,000 gallon copper pot still with rectifying columns.  Founded by Drum Circle Distilling, Siesta Key Rum also sources the finest Florida molasses and only real ingredients like ground spices, honey, coffee, and coconut to produce their lineup of usually eight rums. This portfolio includes Toasted Coconut Rum, Coffee Rum, Spiced Rum, various aged rums, as well as beer barrel series -- all distilled using copper pot stills. Tastings are free with cocktails available at the tropical-inspired “Infinity Room” tiki bar. The aged rums are worth exploring. The Siesta Key Distiller's Reserve Aged Spiced Rum is crafted using a solara system and is fantastic. Their Siesta Key Maple Syrup Barrel Aged Spiced Rum was aged in barrels that started as bourbon barrels, then were used to age maple syrup. After that, the maple soaked barrels make their way to the distillery and filled with the Siesta Key Spiced Rum. The batches are blends of barrels that have aged up to 7 years.  Opened in 2019, Loaded Cannon Distillery is Bradenton’s first and only liquor distillery, proudly producing spirits “grain and cane to glass”. The corn, molasses, rye, sugar, rice, and lemons are sourced directly in the Sunshine state. Their lineup includes bourbon, rum, vodka, gin, and specialty flavored spirits such as the popular Jalapeño Vodka, Limoncello, and the Pyracy Rum, crafted with dark sugar and molasses. We loved the Port Barrel Finished Rum and Maple Pecan Rum, but were more attracted to other offerings. Starting with the four grain Straight Bourbon Whiskey -- complex and easy sipping. Grab a Neat glass for this one. Their fabulous Limoncello is made with the lemons hanging in little cheesecloth hammocks, suspended above the high proof spirit, rather than peeling the lemons and immersing said peels in the spirit. This old Sicilian technique provides more zesty flavors. And we now know why the Jalapeño Vodka is very popular. Bloody Mary material.  Driving through tall green sugar cane stalks swaying in a gentle breeze, you find a hidden distillery, a one of kind operation. Sugar Sand Distillery is the country's only estate-grown sugar cane farm distillery where the sugar cane is grown, processed, distilled, and sold at the same location. In this case, Lake Placid in south central Florida. Founder Don Davies grows four acres of cane on a former 10 acre citrus grove. The cane stalks are fed by a hydroponic system that delivers water and nutrients directly to the base of each plant; a by-product of Don’s decades of experience in the fertilizer industry. The distillery opened in April 2018 and offers numerous spirits based on proprietary cane juice and corn mash recipes. These include small-batch rum, whiskey, vodka, limoncello and moonshine. See A Visit to Sugar Sand Distillery - America's Only Estate-grown Sugar Cane Farm Distillery for a fuller picture of their operation and spirits. St. Augustine Distillery is located in the America's first city and in the historic FP&L Ice Plant (the first commercial enterprise to produce block ice in Florida over 100 years ago). The distillery is a business collaborative of 28 local entrepreneurs who utilize local sugar cane, wheat, corn, and citrus to produce whiskey, rum, vodka, and gin. They provide one of the most insightful free walking tours of a distillery. Each station includes a free cocktail sample and the museum provides a history of block ice production as well as a legality neutral history of distilling in The Sunshine State. Their Pot Distilled Rum is produced from Grade A US Fancy sugarcane syrup and molasses and aged in used St. Augustine bourbon barrels. One of very few rums that are aged in barrels that previously held bourbon from the same distillery. The spirit is straw-colored with a surprising coconut and very light baking spices profile.
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Posted: 2025-12-05 10:32
 Driving through tall green sugar cane stalks swaying in a gentle breeze, you find a hidden distillery, a one of kind operation. Sugar Sand Distillery is the country's only estate-grown sugar cane farm distillery where the sugar cane is grown, processed, distilled, and sold at the same location. In this case, Lake Placid in south central Florida. Founder Don Davies grows four acres of cane on a former 10 acre citrus grove. The cane stalks are fed by a hydroponic system that delivers water and nutrients directly to the base of each plant; a by-product of Don’s decades of experience in the fertilizer industry. The distillery opened in April 2018 and offers numerous spirits based on proprietary cane juice and corn mash recipes. These include small-batch rum, whiskey, vodka, limoncello and moonshine.  Their rum is extremely rare for a U.S. made rum as it is made from sugar cane juice in the French Rhum Agricole method - and not molasses, cane syrup, or sugar crystals. And if you are interested in regenerative farming you have to respect a micro distillery that grows and processes its produce onsite.  The Rhum Agricole process begins with harvesting the sugarcane and crushing it quickly to prevent oxidation and spoilage. Traditionally the cane is crushed using a roller mill but Sugar Sand uses a special device that peels the cane before crushing that leads to a cleaner juice. This juice or "vesou," is filtered and quickly prepared for fermentation. A common anecdote explains that sugar cane and its juice has a "shelf life of soft serve ice cream". At Sugar Sand, this fermentation takes place in open, stainless steel tanks and typically lasts 24 to 72 hours. The fermented juice, or "vin," is then distilled using a wood-encased copper pot still.  During my visit I sampled a healthy range of their offerings. These are available to purchase at their tasting room or at The 301 brewstillery and eatery located in nearby Sebring. Lake Placid Rum (White Rum): Taste the true spirit of rum. Expect sweet grassy and herbaceous aromas with textured core and a slightly smoky finish. Lake Placid Rum (Aged Rum): This is the White Rum aged four to five years in new American oak barrels freshly sourced from Kentucky. This oak treatment mellows the and rounds out the spirit providing a little more smoke and some caramel. But no baking spices - still spirit driven and not oak driven, Lake Placid Spiced Rum: This spirit is made starting with their White Rum augmented with spices and caramel colorings. It's slightly sweeter than the White Rum with a kaleidoscope of spices. 12 Hour Shine (White Shine): This is a combination corn and cane moonshine that is slightly sweeter than the White Rum. Unbelievably easy to drink with a sweet texture and easy finish. 12 Hour Shine (Aged, Midnight Shine): Like the Aged Rum, this spirit takes the White Shine and is aged in new American oak barrels. Here you will get slight baking spices, more body and a rounded finish. Excellent. Crane Vodka (Lemon): This is a limoncello-like vodka with distinct lemon flavors and an oily texture. will love our lemon-flavored Crane Vodka. Made from infusing the skins of locally grown lemons. Hammock Gin: This is a juniper thin gin using six botanicals and sipping rather easily.
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Posted: 2025-12-01 07:00
Lechinţa DOC is a small appellation in Transylvania comprised of several villages located between the Someșul Mare and Mureș rivers at the foothills of the Carpathian Mountains. Viticulture has been a feature of the area for years but like everywhere else in Romania the wine scene has seen decades of stagnation. Only recently has viticulture returned to Transylvania beginning to rebuild its reputation and Lechinţa is an emerging appellation. The geography of Transylvania is favorable to grape-growing as it spans the 47th parallel, very similar to southern Alsace and northern Burgundy. It has a temperate-continental climate providing hot, dry summers; warm autumns; and cold, harsh winters -- with regular snowfalls. The Lechinţa DOC is dominated by brown and clay-iluvial soils, rich in calcium and iron. Vineyards are typically planted at 300-500 meters (1,000-1,600 feet) high. White wine grapes such as the indigenous Fetească Albă and Fetească Regală dominate but there are significant plantings of Fetească Neagra. Fetească Neagra is a dark-skinned red wine grape variety native to the Republic of Moldova and Romania, whose name means "black maiden". It is an attractive grape to winegrowers because it is resistant to both cold temperatures and drought conditions. The grape ripens late and has thick skins, leading to wines with an excellent concentration of anthocyanins which provide more pigment to the wines. Fetească Neagra wines are typically spicy, with smoky fruit characters and good tannin structure. Valea Ascunsă (Hidden Valley Winery) is a new winery located in Teaca that farms at least 20 hectares in the Lechinţa DOC. From these vines they produce the Roșu de Teaca (Red from Teaca), a wine my family brought home this summer after visiting Romania. The wine is medium bodied with jammy red fruit, slightly spicy, and subtle chocolate. No smokiness, but plenty of acidity.
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Posted: 2025-11-24 07:00
The Regent Diamond is a 140.64-carat (28.128 g) diamond, classified as D color with a slight bluish tinge, cut into a cushion brilliant shape and internally flawless, making it one of the most historically significant and valuable diamonds in the world. Discovered in India and cut in London, the diamond has adorned numerous French royal regalia - plus Napoleon - throughout history. Today it is hopefully secure at the Louvre and estimated to be worth US$60,000,000. With this background in mind, grape breeders at the Geilweilerhof Institute for Grape Breeding in Germany named a new hybrid after the diamond - the Regent grape. Big expectations. The grape was bred in 1967 by Professor Gerhardt Alleweldt with the intent to create a high-quality grape that could survive in cold climates. He eventually crossed Diana (Silvaner × Müller-Thurgau) and Chambourcin - thus blending European vitus vinifera and French-hybrid genetics. After years of experimental plantings, the grape was officially released in 1996. In general, Regent produces solid yields and is highly resistant to mildew diseases; the variety also has thick dark skins and an abundance of tannins. Chambourcin provides the resistance component whereas the Diana adds vinifera class. Unusually, Regent's flesh is stained red – a condition known as teinturier, and another indication that it is genetically geared toward producing powerful reds. Regent has become a symbol of sustainable viticulture, reducing reliance on chemical sprays thanks to its natural resistance. This is what attracted Drew Baker, co-founder of Burnt Hill Farm, to organically farm grape on the their estate. This fits into the regenerative farming philosophy espoused by Baker which we will highlight in more detail in a future post. In the meanwhile take a stroll through Regenerative Farming: Why the Fuss? which includes a video of Burnt Hill Farm. In general, they treat the farm as its own ecosystem and raise longwool sheep, woodland hogs, honey bees, log-grown mushrooms, heritage grains, and a small orchard. They even harvested dying ash trees to create foeders to ferment and age their wine. The 2021 Single Barrel Selection RE - 01 Barrel 5 spent three years in one of these foeders before being bottled and released as a single barrel selection. Drew is very enthusiastic about this release and the future of Regent at Burnt Hill Farm. This medium-full bodied wine reminded me of a partnership between Petite Sirah and Chambourcin. It appeared to have dark red fruit, more black pepper than spice, and more tannic structure than a typical Chambourcin. Plus an abundant supply of aromatics. Looks very promising.
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Posted: 2025-11-21 06:00
German pilsners are typically crisper, drier, and more bitter than their Czech counterparts, often using German noble hops like Hallertau or Tettnanger, and may feature harder water chemistry to enhance sharpness. They are generally lighter in color and less malty than Czech pilsners, which are known for their fuller body, slightly sweet malt character, and the use of distinctive Czech Saaz hops that contribute floral and spicy notes. In contrast, Italian pilsners are defined by dry-hopping, which imparts a pronounced floral and aromatic hop character not commonly found in traditional German pilsners, where dry-hopping is rare.
Pilsner Urquell was my entry into European beers and when I happened upon Budvar, I was hooked on Czech Pilsner. Pleasantly malted with a unique spicy finish. Eventually I started exploring Warsteiner, Bitburger, and locally Victory Prima Pils, Brau Pils, and the Hardywood Pils where German Pilsners became my thing. I think it's the maltiness and hard water bitterness that is so attractive. As for the Italian angle, I was never a great fan of that style since it seems that the dry-hopping overwhelms the mid-palate. In any case here's a breakdown of the three pilsner styles.
Czech Pilsner (Pilsner Urquell and the Original Style)The Czech Pilsner, also known as Bohemian Pilsner, was born in Plzeň (Pilsen) in 1842 with the creation of Pilsner Urquell—the world’s first pale lager.
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Appearance & Mouthfeel: Deep golden color with dense white foam. Medium body and soft carbonation.
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Flavor Profile: Malty sweetness from Czech pilsner malt, balanced by the floral and slightly spicy notes of Saaz hops. The beer finishes smooth, with a gentle bitterness that never overwhelms.
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Water Profile: The soft water of Plzeň is crucial, allowing the malt and hops to shine without harshness.
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Overall Impression: A rounded, malt-forward lager with elegance and balance. The Czech Pilsner is a celebration of craftsmanship and restraint.
German Pilsner (Refined, Crisp, and Assertive)As the Pilsner style spread beyond Bohemia, German brewers adapted it to their own preferences and resources. The result was the German Pilsner (Pils)—a drier, crisper, and more hop-forward evolution.
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Appearance & Mouthfeel: Pale straw color, brilliant clarity, and lively carbonation. Light to medium-light body.
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Flavor Profile: Herbal and spicy bitterness from German noble hops such as Hallertau, Tettnang, or Spalt. The malt character is subtle, often described as “cracker-like” or “bready.”
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Water Profile: Harder water contributes to a sharper bitterness and cleaner finish.
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Overall Impression: Bright, snappy, and refreshing. The German Pilsner leans toward precision and refreshment—perfect for those who prefer a dry, crisp beer with assertive hop character.
Italian Pilsner (A Modern Twist with Style and Flair)The Italian Pilsner is the newest of the trio—born not from geography, but from creativity. It emerged in the 1990s when brewer Agostino Arioli of Birrificio Italiano created Tipopils, a dry-hopped homage to the German style.
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Appearance & Mouthfeel: Similar to a German Pils—pale, clear, and effervescent.
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Flavor Profile: Clean malt base with a bright, aromatic hop bouquet. The defining twist is dry-hopping, which imparts a fragrant floral and herbal aroma uncommon in traditional Pilsners.
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Water Profile: Depends on the brewery, but Italian brewers often focus on balance and drinkability rather than sharpness.
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Overall Impression: The Italian Pilsner brings elegance and modern flair—retaining the crispness of a German Pils while layering in expressive hop aromas reminiscent of contemporary craft brewing.
At a Glance: Key Differences| Feature | Czech Pilsner | German Pilsner | Italian Pilsner |
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| Origin | Plzeň, Czech Republic (1842) | Germany (late 19th century) | Italy (1990s) | | Malt Profile | Malty, slightly sweet | Light, crisp, dry | Light and clean | | Hop Character | Floral, spicy (Saaz) | Herbal, bitter (Noble hops) | Aromatic, floral, dry-hopped | | Water Profile | Soft | Hard | Varies | | Body & Finish | Medium body, smooth finish | Light body, sharp finish | Light body, aromatic finish | | Example Beer | Pilsner Urquell | Bitburger, Jever | Birrificio Italiano Tipopils |
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