Category: trips

  • Buffalo Trace: A Second Visit to the Distillery

    On my last visit to the Buffalo Trace distillery in Kentucky, I took a very cool tour of the property that you can read about at that link.

    On a visit this past February as part of the Bourbon Classic event in Louisville, I had another tour that was completely different and I learned all new stuff. I never mind going to distilleries multiple times as there is always something new to pick up. 

    Buffalo Trace Distillery window view2

    Below are just some miscellaneous facts I picked up, rather than the whole picture. 

    As it has been operating since 1787, Buffalo Trace is the oldest continually operating distillery in the US. They have 100 buildings on a property that stretches 130 acres, with 320,000 barrels aging on-site.

    Buffalo Trace Distillery outside

    Buffalo Trace makes 17 bourbons at the distillery (plus a few other products), distilling five days a week. Despite this, they use just one strain of yeast for all their products. 

    Buffalo Trace Distillery lineup

    In the fermentation process, 2/3 of the mash is 'sweet mash' that has just been fermented, while the remaining third is 'sour mash' that comes as the waste solids of the first distillation. 

    Buffalo Trace Distillery fermenter

    They use four water sources: spring water, reservoir water, river water, and municipal water. The first waters are filtered through sand and used in fermentation. The river water is also used in cooling after distillation (I'm guessing unfiltered). The municipal water is reverse-osmosis filtered to bring spirits down to bottle strength, as is the norm. 

    Buffalo Trace Distillery column still

    There's always more to learn on future visits…

  • 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. 

    IMG_7745

    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. 

     

    • IMG_7751
    • IMG_7757
    • IMG_7753
    IMG_7753

     

    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.

    IMG_7765

    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. 

     

    • IMG_7768
    • IMG_7767
    • IMG_7761
    IMG_7761

     

    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. 

    IMG_7770

    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. 

     

    • IMG_7771
    • IMG_7773
    IMG_7773

     

    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:

     

      

  • 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

  • A Doubled Jameson – A Return Visit to the Midleton Distillery in Ireland

    A couple of months ago I returned to the Midleton distillery in Cork, Ireland, for a party they were throwing to celebrate the newly-expanded facility. 

    Jameson tasting panelI wrote a one-page story about it for November's issue of Tasting Panel magazine, which you can read here (digital magazine, go to page 149), but I have more to say than just that. 

     I last visited the Midleton distillery in early 2011 (as well a a stop into the former distillery and current visitor's experience in Dublin). A write-up on that visit is here on Alcademics

    The Midleton Distillery looks like it did a few years ago with the exception of gleaming new column stills and the new Garden Stillhouse. These are the new column stills:

     

     (On all pictures on this post, click the thumbnails on top for a larger picture below)

    • JamesonMidletonDistillery colunm stills2
    • JamesonMidletonDistillery Column Stills
    JamesonMidletonDistillery Column Stills

     

     

    The existing stillhouse (where the pot stills are based) holds four pot stills, which are used to make all the triple-distilled pot still products, as well as the pot still part of the Jameson blended whiskies. 

    The brand new Garden Stillhouse, enclosed in glass, holds three new pot stills so that they can nearly double capacity- and it has room for three more to be installed within a few years. (That's how fast Jameson is growing, folks.) 

     

     

    • JamesonMidletonDistillery Garden Stillhouse1
    • JamesonMidletonDistillery Garden Stillhouse4
    • JamesonMidletonDistillery Garden Stillhouse11
    • JamesonMidletonDistillery Garden Stillhouse5
    JamesonMidletonDistillery Garden Stillhouse5

     

     

    Each of the copper pot stills holds 80,000 liters. As you should be able to tell from the pictures, they're pretty huge. The stills are used for the same thing each time: there is a Wash still, a Feints still, and a Spirit still for the first, second, and third distillation.

    I was curious as to how they're all the same size, since they're cutting heads and tails during each distillation. It turns out that they collect the result of each distillation in holding tanks before moving it to the next still, so they could add the results of 1.5 runs from the first still into the second distillation, for example.

    In addition to the distillery expansion, they added an archives and a Whiskey Academy. We didn't get a chance to do an in-depth training but the Academy was really cool – there are a wall of mini-stills so students can actually distill whiskey there. 

     

    • Midleton Whiskey Academy1
    • Midleton Whiskey Academy2
    • Midleton Whiskey Academy3
    • Midleton Whiskey Academy4
    • Midleton Whiskey Academy5
    Midleton Whiskey Academy5

     

    A second major reason for the celebration was that it was Master Distiller Barry Crockett's last official function. After 32 years with the company, he was retiring and handing the reigns to Brian Nation. Crockett was instrumental in moving the distillery operations from Dublin to Cork in the 1970s, as well as developing the Single Pot Still range that includes Redbreast, Green/Yellow Spot, Midleton Very Rare, and others. 

    To honor his career, they renamed the older stillhouse the Barry Crockett Stillhouse. 

    Barry Crockett Stillhouse
    During the day of the celebration, they had guided whiskey tastings, food carts by local purveyors, inspirational talks by the likes of David Wondrich and Nick Strangeway. At night, they threw a hell of a party inside a barrel warehouse with food and music including The Chieftans. 

     

     

    • JamesonMidletonDistilleryHousewarming
    • JamesonMidletonDistillery4
    • JamesonMidletonDistillery Housewarming crowd
    • Barrelmans Feast Chieftans
    • Barrelmans Feast1
    • Barrelhouse3
    Barrelhouse3

     

    So yeah, that was one heck of a party and a great return trip to the Midleton distillery. In a future post, I'll write a little more about the process of making Irish whiskey. 

     

     

  • Making Absolut Vodka: A Trip to Ahus, Sweden

    Absolut vodka is made in southern Sweden, in the town of Ahus in the Skane region. I took a trip there this winter to learn how the vodka is made. The distillery can produce 650,000 bottles of vodka per day and I had about that many questions for the producers. 

    Ahus Map

    I think it's best to break the process of making the vodka down into its components. 

    Wheat

    Absolut purchases 20 percent of the wheat grown in the large Skane region of Sweden; about 125,000 tons of it annually.

    It is winter wheat, planted in September and harvested in August, nearly a year later. The wheat grown in the southernmost part of Sweden near the distillery is best for producing vodka, while much northern wheat is better for use in making bread. 

    Wheat best for making bread is high in protein and gluten, and is heavy. It also has a low yield per hectare. Wheat for vodka is lower in protein but of course high in starch as that is what is turned into fermentable sugars.

    Wheat crops are rotated with sugar beets, barley, and/or rapeseed.

    Because Absolut is such a huge operation, grain is delivered to the distillery every two hours as they don't have space to store months' worth on-site. 

    Once the wheat reaches the distillery, it is ground into a flour and checked in a sizing machine to make sure that every bit of it is ground to less than 1.5mm in size. 

    Absolut trip farmhouse6

    Fermentation

    The region is set upon a natural aquifer from which they pull water 146 meters below ground. For the fermentation process, they only filter the water through sand. (For dilution to bottle proof, they use reverse osmosis filtration.)

    They then heat up water with flour but instead of making paper mache with it, they add enzymes to break down the wheat into fermentable sugars. They actually use two types: a "liquification enzyme" that turns the wheat into long-chain polysaccharides, and a "sacrification enzyme" that turns these polysaccharides into fermentable sugar. 

    Then it's ready to be fermented in one of ten of their 600,000 liter fermentation tanks. They use a dried yeast culture that is first hydrated for 8 hours, and then added to the tanks where fermentation takes between 50 and 55 hours. 

    Heat and carbon dioxide are captured from this process and recycled or sold.

    Legal Break!

    According to European Union law, vodka must be distilled to above 95 percent pure alcohol and bottled at a minimum of 37.5 percent ABV. It can be made from anything but if it is not made from grain or potatoes (as in the case of vodka made from sugar beets or molasses or grapes) it must specify that on the label.

    Absolut Vodka Distillery3

    Distillation 

    No surprise, the column stills at Absolut are very big. Here's how they break them down:

    • The first column is the mash column – where the yeasty, grainy, sugary beer goes in and is separated from the water and alcohol.
    • The second column is the raw spirit column that helps remove some sulphurous compounds. The spirit has been distilled up to 85% alcohol after this point.
    • The next column is the extraction column. The spirit is diluted with water then redistilled to remove aldehydes.
    • The main rectification columnn (actually divided into two columns to keep the height down) further refines the spirit and brings it up to 96.4% alcohol.
    • The last column for making vodka is the methanol column, which removes methanol. Unlike most columns, in a methanol column the spirit comes out the bottom of the column, while the vapors to be discarded – the more volatile methanol- comes off the top. 
    • There is a final column called the recovery column. Some of the stuff that goes through it is pulled off and redistilled into vodka, while other is sold to make cleaning products and such. 

    For a larger write-up of multi-column distillation, see this post on how multi-column distillation works on Alcademics.

    Absolut Vodka Distillery4

    Filtration and Dilution

    The water used to dilute the vodka to bottle strength comes from the local aquifer,  filtered with reverse osmosis. They say that their water still affects the mouthfeel of the product. One representative said, "The cleaner the water source in the fist place the less you have to clean it. It doesn't affect the taste of the vodka but it does the texture. It contributes a greater mouthfeel to the final product."

    Unlike many vodkas, Absolut does not undergo "active filtration," also known as carbon filtration. Nor, they say, do they use any 'rounding' agents (like sugar or glycerin) in the unflavored vodka. 

    Bottling 

    We visited one of the bottling facilities, which are usually pretty boring. But at the one we saw, three weeks' worth of vodka were stored in this massive warehouse. One room looked to be about 8 storeys tall with racks to hold palettes of vodka from floor to ceiling. In the tiny aisles in between the racks, computer-controlled forklift things would whip around in three-dimensions lifting cases and placing them on shelves or retrieving them to fill an order.  It looked a lot like the things that hold the doors in Monsters, Inc. 

    From the bottling facility, the majority of the vodka is shipped over water to Germany, where it is distributed to the rest of the world. 

     

  • A Visual Guide to Herbs Used to Make Vermouth

    This summer I visited Turin and Pessione Italy with Martini vermouth. The distillery hosts the Martini visitors' center and museum, and in this post you can read about how Martini vermouths are made

    On one particularly lovely day, our group piled into cars and drove around the countryside to see the local herbs used to make the vermouth. 

     

    • Turin Countryside5 (2)_tn
    • Turin Countryside4_tn
    • Turin Countryside_tn
    • Martni Porsche Trip3_tn
    Martni Porsche Trip3_tn

    We turned off into one field where we saw many local herbs growing: a few varieties of wormwood, chamomille, cilantro, and the very aromatic local peppermint. 

    • Martni Porsche Trip wormwood3_tn
    • Martni Porsche Trip Calamus (2)_tn
    • Martni Porsche Trip Calamus (2)_tn
    • Martni Porsche Trip wormwood2_tn
    Martni Porsche Trip wormwood2_tn

    Then we stopped into a farm cooperative where Martini sources many of the botanicals for the vermouth.  Helpfully they set out fresh and dried herbs that go into the vermouth, so I snapped shots. In the case where I found both the dry and the fresh version of the herb, I've put them together in the image- click the thumbnail to expand. 

     

     Artemisia Absinthim: They grow three types of wormwood locally.

    • Artemisia Absinthim fresh
    • Artemisia absinthium dired
    Artemisia absinthium dired

     

     

    Artemisia Pontica (Roman wormwood):

    • Artemisia Pontica Fresh
    • Artemisia pontica dried
    Artemisia pontica dried

    Artemisia Valesiaca:

    Artemisia Valesiaca fresh

    Artemisia Volgare (Mugwort):
     
    Artemisia Volgare fresh

     Roman Chamomille:

    • Camomilla Romana fresh
    • Chamomille dried
    Chamomille dried

     


    Gentian Root, Gentian Flowers:

     

     

    Iperico (St. John's Wort):



    Iperico fresh
    Hyssop:
     
    Issopo fresh

     

     Melissa (Lemon Balm)

    • Melissa fresh
    • Melissa dried
    Melissa dried

    Menta Piperita. This is the highly-aromatic local peppermint. 

    • Menta piperita fresh
    • Menta piperita dried
    Menta piperita dried

     

    Santoreggia (Savory):

    • Santoreggia fresh
    • Santoreggia dried
    Santoreggia dried

     

     Tarassaco (Dandelion):

    • Tarassaco fresh
    • Tarassaco dried
    Tarassaco dried

     Salvia Sclarea (Clary)

    Sapvia scparea fresh
    Hopefully that will be a useful guide to some herbs used in vermouth and other drinkables. 

     

  • How Martini Vermouth is Made: A Trip to Pessione, Italy

    This summer I took a trip to Pessione, Italy, the home of Martini vermouth. Pessione is a small town just outside of the city of Turin, in the northwestern part of Italy. 


    PessioneMap
    The distillery site was chosen as it is close the the railroad, though it is also close to both wine-growing and herb-growing regions. At the distillery, they produce not just vermouths, but also a range of sparkling wines. 

    Martini all products
    They also produce more than that: 17 wine-based products and 12 spirits are made at the distillery altogether. But we were there to talk about vermouth. 

    Luckily, a series of signs made it easy to understand and explain.

    Martini vermouths are a combination of wine, fortifying alcohol, herbs in the form of extracts and distillates, sugar, and coloring caramel for certain products. Then the vermouth is cold filtered. 

    Martini Vermouth Tour vermouth production
    The secret, of course, is in the combination of herbs, spices, flowers, roots, and bark that go into each type of vermouth.

    These get into the vermouth either in the form of distillates (they are added to alcohol and distilled), or extracts (they are infused into alcohol).

    Seventy percent of the botanicals used for the vermouths come from a local cooperative that we visited. 

    Martini Vermouth Tour distillate production

     

    They have a lot of funky looking stills in the distillery. Click on the thumbnails below to see a few different ones.  

     

    • Martini Vermouth Tour still_tn
    • Martini Vermouth Tour still3_tn
    • Martini Vermouth Tour still4_tn
    Martini Vermouth Tour still4_tn

     

     

    To make extracts, they use rotary extractors. As you'll see in the chart below, some extracts are aged afterward. 

    Martini Vermouth Tour extracts production
    In the new Gran Lusso vermouth, one of the extracts was aged for 8 years. 

    The extracts, distillates, wine, sugar, and caramel coloring (if used) are combined in gargantuan stainless steel tanks to blend. They are added in a certain order so that materials won't precipitate out of solution.

    These resting rooms hold 5.6 million liters of vermouth on-site.

    Martini Vermouth Tour huge tanks2_tn
    After blending, it's a 20 day process until bottling. They let the blend rest so that some stuff does precipitate out, then cold filter it, then bottle. 

    (Filtration nerd bonus: They use both .65 micron cellulose filters and diatomaceous earth to filter the wine).

    Every day they make 400,000 liters of Martini vermouth in this facility. 

    In the next post, we'll look at some of the locally-grown herbs used to make Martini. 

     

     

  • (Re)Introducing Noilly Prat Extra Dry Vermouth

    Three types of Noilly Prat Marseillan France (2)_tnLast year I had the pleasure of visiting the Noilly Prat vermoutherie in Marseillan, France, where I learned about how it is made.

    Shortly after the visit, I wrote a blog post about the differences between Noilly Prat Dry (aka Original Dry), Noilly Prat Ambre, and Noilly Prat Rouge.

    It took a year, but they are finally releasing Noilly Prat Extra Dry on the US Market nationally, so now I'll explain the difference and Extra Dry and Original Dry.  

    From 1979 until 2009, the dry vermouth from Noilly Prat sold on the US market was called "French Dry Vermouth". It was different than the version sold in the rest of the world.

    In 2009 they replaced this bottling with Original Dry, which was the version of Noilly Prat sold in the rest of the world.

    Starting this summer, the former US version "French Dry Vermouth" will be called "Extra-Dry" and the Original Dry will also still be sold.  So:

    Original Dry = International Version

    Extra Dry = US Version that was sold until 2009 and is now back on the market.

    Dry versus extra dry Noilly Prat Marseillan France3_tn

    There are four production differences between Original Dry and Extra-Dry. In order to best understand them, it might be helpful to read about how Noilly Prat is made in general. Then read the below. 

    Differences between Noilly Prat Original Dry and Extra-Dry

    • Extra-Dry uses only clairette wine while Original Dry uses a combintation of clairette and picpoul. This is because clairette oxidizes less. 
    • Extra-Dry uses less of the sweet mistelle wine, so it is, in fact, drier.
    • Both Original Dry and Extra-Dry use the same 20 herbs and spices, but in different ratios. 
    • The wine for both Original Dry and Extra Dry is aged outdoors for one year, but after infusing that wine with herbs and spices, the Original Dry is aged an additional 6 weeks to 3 months. Extra Dry is bottled without this extra aging step. 

    Extra Dry tastes fruitier than the dry, and less woody. It is also clear as opposed to lightly yellow, and clearly intended for use as a mixer in Martinis and other cocktails. Original Dry can be mixed into cocktails or consumed on its own as an aperitif. 

    Hopefully soon both Original and Extra Dry will on store shelves again so you can compare the two side-by-side.

    Noilly Prat Rouge is still on the market, and Noilly Prat Ambre will soon be available in major US cities.

    Below are a few pictures from my visit.

     

     

    • Logo Noilly Prat Marseillan France_tn
    • Camper at Noilly Prat Marseillan France2_tn
    • Vineyard Noilly Prat Marseillan France4_tn
    • Mistelle room Noilly Prat Marseillan France_tn
    • Still Noilly Prat Marseillan France_tn
    • LEnclose barrels Noilly Prat Marseillan France8_tn
    • La Salle Des Secrets Noilly Prat Marseillan France (2)_tn
    • Herbs used in Noilly Prat Marseillan France_tn
    Herbs used in Noilly Prat Marseillan France_tn