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  • How to Pack Liquor in your Luggage

    I travel an awful lot and most of the time I'm bringing packing at least one bottle of liquor with me. (My record was 7 full bottles.) You can read about how much liquor you can pack in your luggage here, which differs per airline. 

    I've never had a bottle of wine or spirits break in my luggage, and I'll chalk that up partially to good luck and partially to good packing. 

    How to Pack Wine or Spirits Bottles in your Luggage

    Mini-bottles go in your shoes. Most people probably don't carry as many mini-bottles and flask-sized samples as I do, but if that's the case there is all that space inside your shoes just waiting to be filled. 

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    Wrap your bottles in a plastic bag. I usually travel with extra-large Ziplock bags – they don't take up any space in your luggage. Even if I forget, I always carry several plastic grocery bags that I use to hold my dirty clothes and I'll use one of those. Or finally if I don't have one handy (or my clothes are so incredibly stinky that I won't let them roll around in my suitcase), I'll use the hotel's garbage bag or laundry bag hanging in the closet. 

    There are two reasons to use a plastic bag and to wrap the bottle tight. Bottle breaks are the obvious one, but a more common problem is leaks. Bottles with corks and even screwcaps quite often leak a little bit or a lot- especially when they go into the low-pressure cargo hold in an airplane.

    One friend who frequently transports open bottles recommends using plumber's tape on all the caps to seal them. 

     

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    Pack Your Suitcase Mostly Full. I am a proud over-packer so my suitcase is nearly always full. Even if you're not, you don't want bottles rolling around, shifting, or banging into each other. Don't pack it burstingly full, of course, because you need room for the bottles.

    Suitcase not full? Then fill the extra space with bubble wrap that you'll use around your bottles on the way home. 

    Pad the Suitcase. If your bottles are right up against the side of your suitcase, they're more likely to break when it gets tossed around by luggage handlers up against hard and soft surfaces.

    My suitcase has space in the top flap for hanging shirts (a built-in suit bag) so that side has built-in coverage. On the bottom of my suitcase right in the middle I'll put any books or magazines I've picked up or finished on the trip, followed by a layer of something soft if I have it. If I have a ton of paper literature I put the rest of it in the outside flap of the suitcase – it not only forms more padding there, but if my luggage is overweight I can throw out or carry-on those papers/books.

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    Wrap the bottles in pants or sweaters. I have always assumed that when bottles break in luggage it is at the neck, but a survey of my other booze-hauling friends suggests that it's usually the sides that break instead. Regardless, wrap your bottles in heavy material. I typically use jeans, start by wrapping one leg around the neck, then keep wrapping around the bottle. If I don't have any pants available I'll wrap the bottles in t-shirts instead. Or if I have plenty of clean stuff I'll do a t-shirt then a pair of jeans. 

     

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    Put a barrier between bottles. You don't want them knocking into each other. Flip-flops are great if you have them since they're foam. 

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    Pack around the sides. Fill in the rest of the space with your remaining items, making sure to put something at the top and bottom of the bottles. Most often I'll have my dirty clothes bag(s) on one side and shoes on the other. Then a lot of little stuff, toiletries, etc in all the corners. 

     

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    Other considerations:

    Room for More. When I'm not sure if I'll run out of space in my luggage for bottles I'll find at my destination, I put a zipper-closed canvas bag in my luggage. That way if I bring home a ton of booze, I can put the extra dirty clothes and toiletries into the zipper bag and check it on the way home. 

    Consider the weight. A full 750 ml bottle of liquor weighs a little under 3 pounds (1400 grams). The weight limit on most checked luggage is 50 pounds. 

    Duty-Free Liquor. If you plan on buying your booze in duty-free, you may have to pack it into your luggage anyway. For example if you're flying into the US and transferring planes, you'll have to check the duty-free items into your luggage at the transfer airport.  That can be a real hassle if you don't plan for it. 

    I prefer to buy my liquor at a store while I'm traveling instead of duty free just for this reason, and more often that not the sale price at duty-free isn't that good anyway. That said, you can get some cool collectors bottles not available anywhere else in duty-free.

    So the best thing to do if you plan to shop duty-free and know you'll have to repack it is to pack your luggage as above with a big hole in the middle where you'll put your bottles. Fill that hole with bubble wrap and bags so they're easy to access when you have to repack your suitcase on the floor of the airport.

    Bottle Transport Bags and Tools

    Some commercial products are meant to take care of the padding and bagging part of this. Most have bubble wrap interior, though some have absorbent material like diaper material. Then most have an outer bag that seals so that even if the bottle leaks or breaks it will all be captured inside. One friend said he used a boating dry bag.

    I have not tried the below brands/products, but a few brands available are:

     If this post was useful, you might also want to read:

     

      

  • SF Bar Write-Ups: Mikkeller Bar, Brass Tacks, The Cavalier

    For the website WorldsBestBars.com I write up new (good) bars opening in San Francisco. For November I covered:

    • The Cavalier, a fancy hotel bar/restaurant downtown
    • Brass Tacks, the Hayes Valley bar in the former Marlena's
    • Mikkeller Bar, a downtown beer bar where the staff are actually nice

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    Check out the write-ups here.

     

  • Syrups are the New Bitters on Details.com

    Have you looked through your December magazines yet? In just about every one that I get (and I get a lot of them), there is a recommendation for a specialty cocktail syrup of one flavor or another as a suggestion for gifting. 

    By the time I noticed this, I'd already written my latest story for Details.com, which we ended up calling Syrups are the New Bitters. It's not to say that you no longer need bitters now that there are more syrups on the market, but rather where once there was a lack of variety of bitters on the market and bartenders turned into entrepreneurs to develop their own brands, now syrups are at that same place. 

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    I mentioned many brands specializing in syrups dedicated to particular cocktails, seasonal syrups, and a whole section on tonic syrups. 

    Check it out on Details.com

     

  • Jim Beam’s Newish Distillery Tour

    I've been to the Beam distillery three times now. I wrote about my first visit in 2008 here, with an additional post about the bottling line. Then I stopped by for another brief visit in 2012 where I got a preview of some of the outdoor displays as part of the new visitors' center. 

    In early 2013, I revisited the Jim Beam distillery during my visit for the Bourbon Classic, held in Louisville. In 2014 the Bourbon Classic will be held on January 31 and February 1. 

    Jim Beam Distillery visitors center

    This time, the new visitors' center, called the Jim Beam American Stillhouse, was fully operational and we went on a really cool tour. I'm not sure if this is the same tour offered to everyone or not, but it quite likely was. 

    As I learned on previous visits, the actual distillery is quite industrial and not super pretty, so they built a new microdistillery where they do small batch versions of bourbon. It makes 1 barrel batches at a time. 

    Jim Beam Distillery experimental still

    They took us through a room where we'd put a scoop of grains into the cooker and saw the small column still, so we were able to see the whole production process though not the actual equipment used to produce Beam for the most part. 

    Jim Beam Distillery sample room2

    But anyway, here are some things I learned:

    • The mash is 6% ABV after fermentation
    • They use 41% sour mash. Other distilleries I visited used roughly 33%. I do not know what the difference that makes in the flavor of the final bourbon.
    • The cooked mash goes through over a mile of pipes before fermentation to chill it without using tons of electricity.
    • The fermentation process takes 3 days.
    • Their fermenters are closed-top rather than open
    • The big column still has 23 plates. It is 5 feet wide and 5 storeys tall.
    • They distill to 125 proof in the column still, then to 135 proof in the doubler
    • They fill 300,000 barrels every year and have 1.8 million barrels in storage.
    • They give their barrels a #4 char
    • The whiskey goes into barrels at 125 proof, which is the maximum
    • There are 72 warehouses where they age whiskey, 28 of them are on-site at the distillery

    While this post focuses on production, between the microdistillery, outdoor displays, visitors' center, and new restaurant on site, the Jim Beam distillery has gone from an industrial distillery to a great tourist attraction. 

      Jim Beam Distillery rickhouse

  • Four Roses Bourbon Distillery: A Second Visit

    In 2008 I first learned about Four Roses Bourbon and its history. Then in 2010 I had the chance to visit the distillery and wrote it up here.

    In early 2013 on a trip to the Bourbon Classic event in Louisville I had a chance to visit a second time. These are some notes from that visit. 

    Four Roses Distillery barrels2

    Four Roses fills 280 barrels per day, a drop in the bucket compared with other bourbon brands. 

    Their corn currently comes from Indiana and rye from Denmark. The grains are smashed up with a hammer mill before cooking. In the cooking process first they add corn and cook it, then cool it and add rye, then cool it more and add malted barley.

    They have 23 fermentation vats and ferment for 75-90 hours depending on the season. About 25 to 30 percent of the fermenting mash is "backset" aka "sour mash" – the solids that come out of the still of the previous batch. 

    The water they use comes from the local river, and they have to stop production if the river water gets too low or too hot in the summer.

    Four Roses Distillery fermenters

    They distill it to 132 proof in the column still, then up to 137-140 proof in the doubler (which is like a continuous pot still – see this post for more info).  Unlike other bourbon distilleries I've seen, the doubler at Four Roses looks like a traditional pot still with a lyne arm rather than just an oval container with no swan's neck at all. 

    Four Roses Distillery doubler

    The whiskey is then diluted to 120 proof before aging in the barrel. 125 proof is the legal limit for this. 

    Four Roses Distillery column

    So hopefully with this post, plus the previous ones on blending and brand history, a fuller picture of Four Roses comes to be. 

  • Distillery Visit: Town Branch Distillery in Lexington, Kentucky

    In early 2013 I visited the Town Branch Distillery in Lexington, Kentucky. At the time it was the newest addition to the Kentucky Bourbon Trail.

    My visit was part of the Bourbon Classic, a great event that is taking place in 2014 on Jan 31 and Feb 1. 

    The distillery goes by a lot of names, so let me try to clarify as best as I understand it. The Town Branch Distillery is owned by the Lexington Brewing & Distilling Company, which is a division of Alltech.

    Alltech is a huge international company dealing with yeast and I believe that yeast is primarily used in animal feed supplements. The company was created by Dr. Pearse Lyons, who studied brewing at Guinness and Harp in his early days. So the yeast connection all makes sense.

    Before the distillery part of the operation was created, they began making beer here. The flagship brand is Kentucky Bourbon Barrel Ale, which is aged for six weeks in ex-bourbon barrels. It's only available in a handful of states, and I recommend trying it if you can get your hands on some. 

    Alltech Distillery Town Branch

    Model display of brewery/distillery

    Distilling

    The distillery was added on to the small brewery and is the stills are housed in a glass-walled room with gleaming copper pots.

    With the exception of Woodford Reserve, all the major bourbons in the US are made in continuous column stills.  At Woodford, they distill three times in copper stills. The first distillation primarily separates the solids in the fermented mash from the liquids (alcohol and water), then the second and third distillation separate most of the water and impurities from the alcohol.

    Alltech Distillery Town Branch still room2

    At Town Branch, there are just two pot stills. The reason they don't need a third distillation is that the mash (beer) doesn't contain solids. (Note that in Scotland they also distill twice, but they have a step where they remove the solids from the beer that they don't usually do in the US.) Town Branch uses something called 'gelatinized corn' as a raw ingredient that they don't have to grind up and cook, unlike most distilleries. 

    The Town Branch Bourbon uses a grain recipe of 72% corn, 15% malted barley, and 13% rye. In the fermentation process they use enzymes and after this is done there are almost no solids left in the mash. 

    The Pearse Lyons Reserve in a single malt, so it uses all malted barley. 

    The beer, which is fermented to around 8% alcohol, is distilled to 28-30% on the first distillation and up to 67-68% on second distillation. 

    After distillation, the Pearse Lyons Reserve ages in new barrels, used barrels, and wine barrels. The cool thing about the used barrels is that they were the ones used for the beer, so in fact they were used once for bourbon, then once for beer, then again for the single-malt.

    The Pearse Lyons Reserve single-malt is aged for nearly 4 years, and the Town Branch is aged for 3.5 years at minimum. They also make a coffee-infused bourbon called Bluegrass Sundown. They use this in a version of the Irish Coffee at the on-site tasting room by adding boiling water and cream on top.

    This visit was a great chance to see a small-batch distillery making American whiskey a different way along the Kentucky Bourbon Trail.

      Alltech Distillery Town Branch display

  • Drink Books Published in 2013 in Consideration for Gifting or Reading

    I have a to-read backlog of more than 40 cocktails and spirits books in my house, and that's just the print ones.  So while I haven't read the majority of these books released in 2013 yet, I want to list them all together in case you want to buy something for yourself or a liquor fan by the end of the year.

    Notable Cocktail and Spirits Books Published in 2013:

    • 6a00e553b3da2088340192aa8dcf0b970d.jpgThe Drunken Botanist: The Plants That Create the World's Great Drinks [link] [Alcademics review]
    • The Art of the Shim: Low-Alcohol Cocktails to Keep You Level [link]

    • American Whiskey, Bourbon & Rye: A Guide to the Nation’s Favorite Spirit [link]
    • Under the Table: A Dorothy Parker Cocktail Guide [link]

    • Shake: A New Perspective On Cocktails [link]

    • Reasons Mommy Drinks [link]

    • diffordsguide Cocktails: The Bartender's Bible, 11th Edition [link]

    • Architecture of the Cocktail: Building the Perfect Cocktail from the Bottom Up [link]
    • Handcrafted Cocktails: The Mixologist's Guide to Classic Drinks for Morning, Noon & Night [link]

    • Tequila Mockingbird: Cocktails with a Literary Twist [link]

    • Cocktails for a Crowd: More than 40 Recipes for Making Popular Drinks in Party-Pleasing Batches [link]

    • Cocktail Culture: Recipes & Techniques from Behind the Bar [link]

    • The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes [link]

    • Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks [link]

    • Whiskey: Instant Expert [link]

    • Drink More Whiskey!: Everything You Need to Know About Your New Favorite Drink [link]

    • Aphrodisiacs with a Twist [link]

    • Shake 'Em Up!: A Practical Handbook of Polite Drinking [link]

    • Drinking with Men: A Memoir [link]

    • The Wet and the Dry: A Drinker's Journey [link]

    • Apothecary Cocktails: Restorative Drinks from Yesterday and Today [link]
    • True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home [link]

    • Happy Hour at Home: Libations and Small Plates for Easy Get-Togethers [link]

    • The Curious Bartender: The Artistry and Alchemy of Creating the Perfect Cocktail [link]

    • Sherry, Manzanilla, and Montilla [link]

    • Kentucky Bourbon Whiskey: An American Heritage [link]

    • World's Best Ciders: Taste, Tradition, and Terroir [link]

    • The Deans of Drink [link]

    • Down the Hatch: One Man's One Year Odyssey Through Classic Cocktail Recipes and Lore [ebook] [link]

    • Professor Cocktail's Zombie Horde: Recipes for the World's Most Lethal Drink [ebook] [link]
    • Raise the Bar: An Action-Based Method for Maximum Customer Reactions [link]

    • Adult Milkshakes [link]

    • Planet of the Grapes Vol 3: Wine Cocktails (ebook) [link]
    • Beachbum Berry's Potions of the Caribbean [link]

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    If you know of any I missed or want to promote your own, please do put them in the comments! 

     

  • High-Tech Bar Equipment on PopSci.com

    In a slideshow for Popular Science, I wrote about ten pieces of bar equipment you not know about as they're hidden behind the scenes. 

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    The story includes equipment used by some of the world's most innovate bartenders and includes equipment including rotovaps, machine-engraved ice, sous-vide cooking, and many others. 

    Check it out on PopSci.com!

  • Liquid Gift Guide on Details.com

    Hey, I wrote up a gift guide of spirits for Details.com. 

    Details gift guide

    It includes rum, tequila, gin, vodka, scotch and other whiskies, brandy, and a liqueur. Go get it

  • Breakfast Cereal in Cocktails is as Pretty Big Thing

    In my latest post for Details.com, I took a look at the multitude of ways that people are using breakfast cereal in cocktails. 

    Initially I thought I'd only find it in a few places but I think there are more than a dozen mentioned in the story and they're located everwhere from London to Bordeaux to Miami to San Diego. Some folks are serving them up in bowls with a spoon, while others are infusing cereal into milk or directly into liquor. 

    Cereal details

    Check it out over at Details.com

    Loopy Fruits Cereal Shooter Photo

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