FOUR OF A KIND, UNIQUELY DIFFERENT.

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2 FOUR OF A KIND, UNIQUELY DIFFERENT. Introducing the full line of Pendleton Whisky products. From the uncommonly smooth taste and rich, complex flavor of our original Pendleton Whisky, to the new ultra-premium Directors Reserve, a whisky aged for 20-years in American oak barrels, the 90-proof Pendleton Midnight, with notes of leather and warm spices and the rich notes of tobacco, charred oak and butterscotch with a spicy rye kick offered by Pendleton 1910, we re sure to have a whisky that suits your taste. To learn more about our products, visit us at PendletonWhisky.com Hood River Distillers, Inc., Hood River, OR USA Stay in control. Pendleton, Pendleton Directors Reserve, Pendleton Midnight Blended Canadian Whisky and Pendleton 1910 Canadian Rye Whisky, 40% 45% ALC./VOL. The Bucking Horse Logo and Let er Buck are registered trademarks of the Pendleton Round Up Association Round Association. PENDLETON is a registered trademark of Pendleton Woolen Mills.

3 Times Bold IDAHO STATE LIQUOR DIVISION Contents Idaho State Liquor Division 1349 E. Beechcraft Ct. Boise, ID Phone: (208) Toll Free: (877) Fax: (208) Any questions pertaining to licensee permits/sales or to report underage drinking, please call Alcohol Beverage Control (ABC) at or Toll Free at Director Jeffrey R. Anderson Deputy Directors Tony Faraca, Deputy Director for Finance and Human Resources, Chief Deputy Howard Wasserstein, Deputy Director for Procurement, Distribution and Retail Operations Jon Spence, Deputy Director for Information Technology and Security Web Design Specialist/Good Spirits Editor Taylor Barnes ISLD urges all those who choose to drink: Mix, Blend, Enjoy Responsibly. Good Spirits is produced and printed by an independent publishing company at no cost to the Idaho State Liquor Division (ISLD). The pub lication is supported by supplier advertisements. Prices are subject to change at the discretion of ISLD without prior notice. LEISURE MEDIA36 ENGAGING CONTENT INTEGRATED CONNECTIONS LEISUREMEDIA Brambleton Ave. P.O. Box Roanoke, VA (540) Fax: (540) Publisher & CEO... Richard Wells President... Steve Beyer Vice President client services...denise Koff Editor-in-Chief...Kurt Rheinheimer Project Manager...Katie Larrington Digital Editor...Jeffrey K. Wood Art Director...Jake Saunders Art Director... Caroline McKean GRAPHIC DESIGNER... Julianne Rainone Production Director... Patty Jackson Sales Representative... Becca Hudson 03 Director s Welcome Jeffrey Anderson introduces the stories in this issue of Good Spirits. 08 Cocktails On A Plate Here s a collection of great recipes for the grill and the glass. 18 Distilled Resources This Idaho company, which goes by the nickname DRinc, is making a nationwide impact. 24 Industry Innovations Premium products are elevating the spirits business. 28 Tasty Trends The lures of the traditional and local are reaching our cocktails. 32 Healthy Children Fetal Alcohol Spectrum Disorder is no laughing matter. by Margaret Barchine Produced in cooperation with the Idaho State Liquor Division 2017 Good Spirits. All rights reserved. This publication may not be reproduced in whole or part in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system known or hereafter invented, without written permission from the publisher. Publisher is not responsible for errors or omissions. The listings and advertisements in this publication do not imply any endorsement by the publisher or ISLD. Printed by Cenveo Publishers Services, Richmond, VA. Printed in USA SPRING SUMMER

4 enjoy good spirits Jeffrey R. Anderson, Director of the Idaho State Liquor Division, talks about locally produced products, great recipes and responsibility. It s been said, The race for quality has no finish line. The distilled spirits industry is relentlessly and responsibly innovating for the benefit of you, our customers. It s clear in what we see coming to market every month from local, regional, national and international distillers that there is, indeed, no finish line. Quality products for every palate abound. In this issue of Good Spirits you ll find an amazing story about my friend, Gray Ottley, and the success he and his family have had as the oldest distiller in Idaho and one that is the largest distiller west of the Mississippi. Gray s company, Distilled Resources Inc. (DRinc) in Rigby Idaho is known for the high-quality products produced there with locally sourced ingredients including organic wheat. Also in this issue, there are great recipes for food pairings with spirits and wine; new products now available in Idaho s Liquor Stores; and as usual, novel cocktail recipes from the best mixologists. Enjoying good spirits always means doing so responsibly. Responsible service and encouraging responsible serving are essential components of the Idaho State Liquor Division s mission. It s obvious that over-serving ourselves or others results in harmful health effects. It can turn tragic when one gets behind the wheel of a car or truck. There are instances, though, when abstinence is in order. In this issue of Good Spirits we share information on a growing and troubling trend. Check out Healthy Children Make for Happy Children and Families. Enjoy Good Spirits. Be safe. Cheers! Jeffrey R. Anderson Director, Idaho State Liquor Division 4 Mix, Blend, Enjoy Responsibly

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6 ISLD New Product Listings Newest Additions for 2017 VODKA New Amsterdam 100 Proof Vodka - E & J Gallo Skyy Infusions Barlett Pear - Campari America Ciroc Mango - Diageo North America, Inc. New Amsterdam Apple Vodka - E & J Gallo Skyy Infusions-California Apricot - Campari America Absolut Lime - Pernod Ricard Mezcal Creyente Mezcal - Proximo Spirits, Inc. Whiskey Cascadia Rye Whiskey - Cadee Distillery Bird Dog Ruby Red Grapefruit Whiskey - Western Spirits Beverage Co. Templeton 6yr Rye Whiskey - Infinium Spirits Clyde May's Conecuh Ridge Whiskey - MHW LTD/Conecuh Ridge Old Camp Spicy Peach Pecan Whiskey - Proximo Spirits, Inc. Tequila Vodquila - Vodquila, LLC Maestro Dobel Humito - Proximo Spirits, Inc. Liqueur Willies Coffee Cream Liqueur - Willies Distillery Kinky Red Liqueur - U.S.D.P Gin HOOD RIVER DISTILLERS BOURBON BARRELED BIG GIN A lovely interplay between gin and wood. There are elements of wood sap, beeswax and resinous juniper, followed by some intense spiciness such as a complex green cardamom, which moves on to a more mellow spice with vanilla and a light cinnamon, as well as some hints of wood. Haymans Royal Dock Navy Strength Gin - Vinum Wine Importers Beehive Jack Rabbit Gin - Jackson Hole Distillery, LLC Beehive Barrel Reserve Gin - Jackson Hole Distillery, LLC Great Grey Gin - Jackson Hole Distillery, LLC Big Gin Bourbon Barreled - Hood River Distillers Big Gin London Dry Gin - Hood River Distillers Rum Havana Club Blanco Rum - Stoli Group Havana Club Clasico Rum - Stoli Group Bayou Silver Rum - Stoli Group Bayou Satsuma Rum Liqueur - Stoli Group Scotch McCarthe Single Malt - Hood River Distillers Kerrygold Irish Cream Liqueur - Infinium Spirits Bourbon Burnside Oregon Oaked Bourbon - Eastside Distilling Inc. Deceptivus Bourbon Whiskey - Cadee Distillery Cylde May's Straight Bourbon Whiskey - MHW LTD/Conecuh Hirsh Small Batch Bourbon - Anchor Distilling Co. Jim Beam Double Oak Bourbon Whiskey - Beam Suntory 6 Mix, Blend, Enjoy Responsibly

7 New Product Listings ISLD Among the enjoyable challenges of creating new and spirited drinks and cocktails is the ability to explore novel combinations of flavors, spices and colorful touches. Add to that the ongoing and expanding array of new products at your Idaho Liquor Store, and you have the perfect combination to share new experiences of Mix, Blend, Enjoy Responsibly. SPRING SUMMER

8 Cocktails on a plate The key to cooking and pairing with spirits and wine is to consider how things complement each other; or how to create combinations that can provide a sharp and delightful contrast upon the palate. 8 Mix, Blend, Enjoy Responsibly

9 RECIPES Bourbon-Kissed Cedar Salmon 4 servings ¼ cup bourbon 2 tablespoons brown sugar 1 tablespoon lime juice 3 tablespoons soy sauce 2 tablespoons dark honey 2 cloves garlic, crushed 1 tablespoon fresh grated ginger ¾ teaspoon black pepper 4 individual salmon filets (about 3 pounds) Scallions or sesame seeds Mix first eight ingredients in a flat dish or plastic zip bag. Add the salmon and marinate for 30 minutes, turning once. To grill: Set the grill for indirect grilling and heat to medium-high. Lay the salmon skin-side down on a soaked cedar plank, brushing with the marinade. Place the plank on the grill, away from direct heat. Cover the grill and cook for about 20 to 30 minutes. In the oven: Place the salmon skin-side down on the soaked cedar plank, brushing with the marinade, in a preheated 325-degree oven. Bake for minutes, or till desired doneness. The best humor typically flirts with the truth, so the words of W.C. Fields ring true for many, including his oft-quoted culinary gem: I cook with wine, sometimes I even add it to the food. Besides their value as liquid bliss, wine, spirits and beer can serve as tasty additions to food. Even in simple recipes, they can enhance the flavor of meats, seafood and sides as well as a variety of desserts. In the spirit of W.C. Fields, though, meal preparation and service also involve the proper beverage on the side. And when a food recipe involves heat- PAIRING: Pull out the flavor affinities of the salmon and soy sauce in drinks of medium intensity, including ginger and citrus. A basic Old Fashioned pairs well, or add ginger as in the Canton Ginger Joy. Canton Ginger Joy 1½ ounces Domaine de Canton ginger liqueur 1 ounce bourbon ½ ounce fresh lime juice Pour ingredients over ice in a cocktail shaker. Shake vigorously. Pour into chilled glass and garnish with lime wheel. SPRING SUMMER

10 ing, the alcohol burns off, leaving behind the essential flavors while allowing for more generous pairing with the spirits in a glass. Basic principles of pairing suggest two options: complementary or contrasting matches. Pairing a dish made with wine, liquor or beer with that very same drink pulls out that flavor in a complementary pairing. For example, envision a roast braised in a full-bodied red wine paired with that same red, or salmon marinated in bourbon matched with an Old Fashioned with a twist of orange. The principle also applies to other flavors: orange-glazed trout with a citrusy cocktail or herb-encrusted chicken with a Gin Fizz. On the other hand, a well-chosen contrasting pairing that plays the two ingredients together can introduce a whole new element to your palate. Ponder biting into 10 Mix, Blend, Enjoy Responsibly

11 Rum Cake 12 servings 18-ounce box yellow cake mix 3½ ounce pkg. vanilla instant pudding mix 4 eggs ½ cup cold water ½ cup vegetable oil ½ cup dark rum 1 cup chopped pecans or walnuts Combine all ingredients except nuts, mixing as directed on the cake mix box. Put nuts in the bottom of a tube or flute pan and top with batter. Bake in 325 degree oven for 1 hour. Glaze ½ cup or 6 tablespoons butter ¼ cup water 1 cup sugar ½ cup dark rum Put butter, water and sugar into a saucepan. Bring to a boil over medium heat, and boil for 5 minutes, stirring constantly. Remove from heat and add rum. Poke holes in the cake and drizzle the glaze on the cake. Allow cake to absorb glaze, then repeat as needed. a rum cake while sipping on an amaretto-kissed Mai Tai, or into chocolate liqueur fudge pie with a Grasshopper in your glass. A helpful tip in creating personalized pairings: Consider other flavor affinities that work with a food, then carry that flavor into the drink: Mexican dishes that appreciate a squeeze of lime pair with citrusy cocktails, and Asian dishes using soy sauce (which has a PAIRING: Find affinities for the nuts, dark rum and sweetness of the cake. Remi Courcenet, food and beverage manager at The Modern Hotel and Bar in Boise, offers a suggestion from their cocktail list: Short Trip is a play on an Old Fashioned, slightly rounder with coffee tones to it, that would pair well with a rum cake with pecans or walnuts. The bourbon has some caramel and vanilla notes that pair well with the nutty characteristic of the dessert and the rum with its brown spice, smoky wood and fruit flavors, and the coffee tones complement the rum cake as well. Story continues on page 14. Please see additional recipes on pages SPRING SUMMER

12 Mai Thai Drunken Noodle From Mai Thai Restaurant and Bar, Boise 2 servings Drunken noodle is a traditional Thai dish, so named because the added Thai chili and white pepper makes it so spicy that the diner drinks more alcohol to ease the burn, possibly resulting in unexpected inebriation. The Mai Thai version uses a healthy dose of sake to deglaze the wok as well. Short Trip Remi Courcenet, food and beverage manager at The Modern Hotel and Bar, Boise 1 teaspoon demerara syrup (a richer simple syrup using demerara sugar instead of white sugar see recipe below) ½ ounce Hamilton 151 Rum 10 coffee beans (espresso beans) 2 ounces Maker s Mark Bourbon 1 easy dash Angostura bitters Demerara syrup recipe: Combine 2 parts demerara sugar, 1 part water and a pinch of salt. Blend in a blender to dissolve the sugar or cook in a saucepan, bringing it to a boil and stirring until sugar has dissolved. Flame the beans in the rum for 10 seconds to extract the coffee flavor (the rum is 151 proof, so it will catch on fire right away). Transfer to a chilled mixing glass. Add the demerara syrup, bourbon and bitters and stir for 40 seconds. Strain over a large cube of ice using a julep strainer so the coffee beans don t go in the final drink. Use a double old fashioned glass. 2 eggs (we use farm fresh from Idaho bounty) 12 ounces fresh or dried thick rice noodle blanched in boiling water to soften 1 red bell pepper (julienned) 1 green bell pepper (julienned) 6 button mushrooms (quartered) 1 white onion (cut into chunks) 5-6 ounces of your protein of choice (chicken, pork, beef, tofu, etc.) 4-5 cloves of garlic (roughly chopped) 2-3 Thai chilis, depending on your heat tolerance (roughly chopped with the garlic) 2-3 ounces black soy 2-3 ounces sake 2-3 ounces stir fry sauce 3 tablespoons of Canola oil 4-5 Thai or holy basil leaves White pepper and fried basil leaves for garnish In a wok or large sauté pan heat about 3 tablespoons canola oil until smoking. Add eggs and scramble in the pan. Add vegetables, meat and chili-garlic blend, then stir fry for about a minute just to soften the veggies and cook the protein. Add the noodles and a little more oil if necessary to prevent sticking. Fry for 2-3 minutes to get a nice wok char on the noodles. Deglaze the pan with sake and add black soy sauce to season and color; add stir fry sauce. Turn off the heat and add the basil just to wilt. Serve in large bowls topped with white pepper and fried basil and enjoy with a nice cocktail. PAIRING: The Cucumber Mule pairs with the Drunken Noodle in the spirit of the dish as well as in flavor affinity. The cucumber helps cool the heat from the Drunken Noodle and the vodka based drink is deceptively intoxicating, says Mai Thai general manager Tate Kline. 12 Mix, Blend, Enjoy Responsibly

13 A portion of every bottle sold goes to helping returning veterans get back to work. Irish Cream Chocolate Mousse 6 servings 1¼ cups cold milk ¼ cup Irish Cream liqueur 3.9 ounce box of chocolate instant pudding 2 cups thawed Cool Whip, divided ½ cup fresh raspberries Put milk and liqueur in a bowl. Add pudding mix and whisk 2 minutes. Stir in 1½ cups Cool Whip. Spoon into dessert dishes. Refrigerate until ready to serve. Top with remaining ½ cup Cool Whip and raspberries just before serving. PAIRING: Serve with raspberry liqueur or a red dessert wine. Cucumber Mule Tate Kline, Mai Thai general manager, Boise 2 slices of fresh cucumber, ¼ inch thick 2 ounces premium vodka 1 ounce fresh lime juice ¼ ounce simple syrup Ginger beer Cucumber slice and lime wedge for garnish In a cocktail glass (preferably a copper mule mug) muddle the two slices of fresh cucumber. Add vodka, followed by fresh squeezed lime juice and simple syrup. Fill the glass or mule mug with ice (preferably crushed). Top with your favorite brand of ginger beer. Garnish with a cucumber slice and lime wedge. Please enjoy responsibly. SPRING SUMMER

14 Continued from page 11. natural flavor affinity for ginger) could play nicely with a ginger-beer-based Moscow Mule. Another essential pairing principle involves matching intensity: Mild foods play best with mild drinks, intense foods with intense drinks. You wouldn t want your drink to overpower a delicate dish mild white fish would get lost beside a Cabernet Sauvignon and chicken with a delicate white wine cream sauce would fade beside a flavorful Kahlua Sour. On the other hand, a grilled steak with bourbon caramelized onions practically begs to sit at the table with a full-bodied drink perhaps a Scotch on the rocks (a peaty Scotch such as Laphroaig if you dare), smoky Mezcal or a hearty red wine. By knowing a few worthwhile alcohol-enhanced food recipes, you can build a greater appreciation for those bottles in your cabinet. As W.C. Fields said, Everybody s got to believe in something. I believe I ll have another beer. Or wine, or cocktail. 14 Mix, Blend, Enjoy Responsibly

15 Bourbon Praline Ham 16 servings 6-8 pound ham 1 cup pure maple syrup ½ cup brown sugar ½ cup finely chopped pecans ½ cup pecan halves 1½ cups bourbon 2 tablespoons butter Score the skin and fat of the ham and rub liberally with bourbon. Place in small baking pan and pour remaining bourbon over the top. Marinate 2-3 hours, basting every 30 minutes. Pour off excess bourbon and reserve, storing in the refrigerator. Bake the ham, skin side up, in a 325 degree oven as directed on the label. Melt butter in saucepan. Stir in the reserved bourbon, maple syrup, brown sugar and ground pecans. Bring to a boil and boil for 5 minutes, stirring occasionally. Brush glaze over ham several times during baking. Decorate with pecan halves and bake 15 minutes longer. PAIRING: Pick up the natural affinity flavors of pineapple, maple and nuts. In wine, go for a touch of sweetness, as in a Riesling, Chenin Blanc, Rosé, Lambrusco or Zinfandel. In cocktails, rum can cut through the fat and saltiness without overpowering the flavors. Try a tropical drink that sings the praises of summer, like the pineapple-splashed Wild Bikini. Wild Bikini 1½ ounces She s Wild Vodka ½ to 1 ounce coconut rum, to taste 4 ounces pineapple juice Grenadine Pineapple wedge The Idaho State Liquor Division thanks the sponsors of Good Spirits. Search for products at Pour vodka, rum and pineapple juice over ice in a cocktail shaker. Shake vigorously. Pour into a chilled glass, drizzle with grenadine and garnish with a pineapple wedge. SPRING SUMMER

16 CUBA S GOLDEN AGE: IF ONLY SOMEONE HAD BOTTLED IT But of course HAVANA CLUB has done just that. In two great offerings. HAVANA CLUB Anejo Blanco, long a favorite rum of connoisseurs across the nation, has been joined by HAVANA CLUB Anejo Clasico, in a celebration of Cuba s Golden Age and cultural renaissance. These oak-aged premium rums have their geneses in recipes from the Arechabala family in Cuba in 1934, and careful adherence to that tradition has resulted in legacy products with a legendary past and an even brighter future. HAVANA CLUB Anejo Clasico is aged twice, resulting in a smooth golden-hued rum with robust sweet-fruit notes as well as hints of almond and vanilla. HAVANA CLUB Anejo Blanco, created with the finest sugarcane molasses is also double-aged, and the silver liquid offers sweet notes of tropical fruits. Ready to taste? Rum Mule 1 PART HAVANA CLUB AÑEJO CLÁSICO 2 PARTS CHILLED GINGER BEER 2 LIME WEDGES 2 DASHES AROMATIC BITTERS Squeeze lime wedges into a highball glass filled with ice. Add Havana Club Añejo Clasico, and ginger beer. Complete by adding 2 dashes of aromatic bitters, and stir gently. Canchanchara 2 PARTS HAVANA CLUB AÑEJO BLANCO 1 PART FRESH LEMON JUICE 1 PART HONEY SYRUP Combine ingredients in a cocktail shaker with ice. Shake, and strain over a rocks glass filled with ice. Garnish with a lemon wedge.

17 DRINK RESPONSIBLY HAVANA CLUB IS A TRADEMARK. HAVANA CLUB U.S.A., CORAL GABLES, FL. PUERTO RICAN RUM 40% ALC. BY VOL.

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19 Distilled Resources, INc. Ever wonder where the largest beverage alcohol distiller west of the Mississippi might be located? One that can go from potato to bottle in six days and produces over 750,000 gallons of alcohol in a year? Look no further than eastern Idaho, where DRinc is DRiving the Idaho liquor industry, and spreading its products across the world. The industrial plant that fueled Idaho s modern craft liquor story initially had nothing to do with liquor. The facility just outside of Rigby in eastern Idaho was built in 1980 on a well-intentioned but failed proposal: to use the state s potatoes to create environmentally friendly fuel. Turns out, potatoes are an inefficient source of fuel alcohol. Knowing that potatoes can make great vodka, the founders of Distilled Resources Inc. (DRinc say, drink ) purchased the ethanol plant in 1988 and reengineered the equipment. Lest you think that making vodka from potatoes is a no-brainer, realize that most vodkas marketed in the U.S. are made instead from grains, including Grey Goose, Stolichnaya, Absolut, Pinnacle, Ketel One, Belvedere and Smirnoff. Though new craft distilleries are using spuds for vodka, DRinc lays claim to being America s longest-running producer of potato vodka. The founding families of Distilled Resources, the Ottleys and Kennedys, weren t inspired by a fondness for vodka but by the business opportunity. SPRING SUMMER

20 I have a love for Idaho and for manufacturing, says Gray Ottley, (but) no one in our business came from the liquor industry. Starting with a clean slate, however, brought them into the game with innovative, fresh minds. DRinc s first vodka flowed from the stills in 1992, making it Idaho s first legal distillery since Prohibition. (Well, perhaps the second their federal Distilled Spirits Plant (DSP) number is 2, indicating that someone else was DSP-ID-1, but that distillery story remains a mystery.) The innovative, fresh minds at DRinc steered the company towards another paradigm shift. Knowing that building a consumer brand involves branding and marketing in addition to distilling, the leadership decided to go a different direction. As founder Gray Ottley describes their thinking, Let s focus on making alcohol what we ve learned and invested in and work with others in starting a brand. The Distilled Resources business model focuses on building long-term relationships with external partners to develop new cutting-edge, high-end spirits brands. As a farm-to-bottle distiller, blender and bottler, DRinc manages the production end entirely. The DRinc team uses its acquired industry knowledge and experience to support new spirit brands, and it partners with IGNITE Beverage Branding to drive each product efficiently through regulatory hurdles and through packaging, labeling and marketing. Thus, you won t find the DRinc label on liquor store shelves, but you ll find plenty of the liquid that was born in its stills, from Idaho and beyond, just with different labels. The oldest and best-selling brand partner is Blue Ice potato vodka. Another, 44 North, represents Idaho s top-selling flavored potato vodkas, turning out huckleberry, nectarine and cherry. 20 Mix, Blend, Enjoy Responsibly

21 Drink Recipes ISLd One Smooth Ride 2 oz She s Wild Vodka 1 oz Coconut Rum 1 oz Amaretto 4 oz Cranberry or Pink Grapefruit Juice 3 oz Pineapple Juice Combine all and shake with ice. Midnight Old Fashioned 2 oz. Pendleton Midnight Whisky 1 tsp. Simple Syrup 2 Dashes Angostura Bitters 2 Dashes Orange Bitters Stir ingredients well with ice in a mixing glass, then strain over ice into a rocks glass and garnish with an orange peel. Canadian Bulldog Rancher s Manhattan 2 oz. Willie s Coffee Cream Liqueur 1 oz. Willie s Canadian Whisky Coca Cola 11/2 oz. Willie s Canadian Whisky 3/4 oz. Sweet Vermouth 1 Dash of Bitters 1 Maraschino Cherry Serve over ice. Garnish with an orange peel twist. SPRING SUMMER

22 Above: The innovative and fresh minds at DRinc are exemplified by John Scott, Master Distiller. The scale of operations at DRinc has helped the company win awards from the likes of Beverage Testing Institute, the San Francisco Spirits Competition and the Micro Spirits Award. We can go from potato to bottle in six days and produce over 750,000 gallons of alcohol in a year We consumed and processed over nine million pounds of whole Idaho-grown russet potatoes in the last 12 months. Souped-Up Spirits Gray Ottley calls DRinc s four-column, 110-plate, single-distillation distillery a Ferrari of the industry. The company boasts a quality vodka that plays smooth and slightly sweet on the palate, without the tingling, stinging burn of lesser products. The neutral spirit uses pure water from beneath the alluvial Snake River plain as well as 9½ pounds of locally grown potatoes (Russet Burbank as well as Katahdin, Kennebeck and Norkoda) in each 750 ml bottle of 80-proof vodka. The distillery s location also provides easy access to Idaho wheat and certified organic grains. In addition to potato vodka, the stills now crank out wheat, corn and rye spirits. Wheat vodka from She s Wild, for example, uses wheat from Idaho while it captures the spirit of the American West. The company became a pioneer in producing organic spirits in 1999 as the first distiller in America to be awarded certification. It took a year and a half to get certified, Ottley recalls. Today, it only takes about a month. Organic neutral spirits from Distilled Spirits don t merely contain organic ingredients; the entire production process adheres to organic guidelines, which 22 Mix, Blend, Enjoy Responsibly

23 DRinc Founder Gray Ottley: I have a love for Idaho and for manufacturing, resulting in a unique organic-spirits producer. also enables EU, JAS and Kosher certifications. A Distilled Resources organic brand, Square One, markets organic rye vodkas that complement the spicy, nutty hint of rye with botanicals and fruits. In addition to straight rye vodka, Square One offers creative flavors such as Bergamot with citrus, herbs, ginger, coriander and juniper. In fact, Oprah Winfrey picked Square One for her Oprah s Favorite Things list in Other product accolades include five-star ratings and gold, double gold and triple gold awards from the Beverage Testing Institute, the San Francisco Spirits Competition and the Micro Spirits Awards. Pit Crew Performance As measured by its growth, DRinc s business model has worked, perhaps in part by enabling many diverse businesses to build brands that multiply exponentially. Since its inception, Distilled Resources has increased production, product lines and business partnerships. The company currently supplies 52 brands some small, some big, some having expanded into Canada, Europe and South America. It continues to offer a full range of services, including processing the raw materials into high-end spirits to bottling; producing unique custom products and marketing plans for each client; and promising to maintain objectivity towards all of it partners: No brand owns any part of Distilled Resources; Distilled Resources owns no part of any brand. We re the largest beverage alcohol distiller west of the Mississippi and the oldest distiller in Idaho, says Ottley. We can go from potato to bottle in six days and produce over 750,000 gallons of alcohol in a year We consumed and processed over nine million pounds of whole Idaho-grown russet potatoes in the last 12 months. Distilled Spirits embraces environmentally friendly practices, too, inspired in part by its roots in ethanol fuel. The company is a Visionary Member of Rocky Mountain Power s Blue Skies wind-power generation program. The farm to bottle concept of using local ingredients lessens transportation impact. And the production facility recycles, re-uses or sells the byproducts that don t become liquor. First out of the gate and still at the front of the field, DRinc continues to gain speed, drafting Idaho crops and multiple brands as it goes. SPRING SUMMER

24 Industry Innovations In an industry known for its tradition, excellence and precision, it can be a surprise to find innovation and experimentation. But the longing for premium products especially has sent the spirits industry into exploring new standards for perfection. Even to the point of a DIY cocktail machine. 24 Mix, Blend, Enjoy Responsibly

25 est in artisanal goods; consumer fascination with stories behind the brands; growth of craft distilleries, which builds interest across the spirits sector; and the booming of the cocktail culture. Of the innovations in the industry, perhaps a few might tease you away at least for a time from your go-to drink. As you sit and sip your favorite spirit, you may question the very premise of innovations in the liquor industry. How can perfection be improved? you may inquire. But the human spirit is restless, and master distillers creative spirits in their own right are no exception. In the past few years, changes in the distilling industry have indeed improved upon the selections on your local liquor shelves. In 2015, liquor saw steady growth in the U.S. Every whiskey category grew, including luxury bourbon, Scotch and Canadian and Irish whiskeys. Tequila and cognac also outperformed the average. The Distilled Spirits Council of the United States attributes the growth to several factors, including the Millennial generation s interest in innovation and premium products; increasing consumer inter- Familiar products with a twist Forbes lifestyle writer Milly Stilinovic calls premiumization 2016 s most prominent retail trend, and sales of premium spirits reflect that movement. When liquor lovers can, they treat themselves to something extra special, perhaps a better version of their favorite drink. As Mae West reputedly said, If a little is great, and a lot is better, then way too much is just about right. Besides luring loyal fans with premium spirits that are cross-your-eyes awesome, established distillers shake up the product line with out-of-the-box one-offs. As the world s number-one bourbon, Jim Beam certainly has no need to improve, but innovation can be driven by desire as well as by need. In 2016, the distillery released the Jim Beam Double Oak, aged in a freshly charred American oak barrel for four years, then transferred to another barrel another new, charred American oak barrel and then aged to taste. This latest Jim Beam innovation delivers a complex flavor of distinctive spiced oakiness, plus intense caramel and toffee, and an aroma of caramel and vanilla with hints of the barrels toasted wood. Craft beer fans are well acquainted with beers aged in spirit barrels; and now distillers are returning the love. For example, the Irish distillery Jameson has created the Caskmates series, partnering with brewers to age Jameson Irish Whiskey in oak barrels that have previously aged beer. In the recent stout edition, an undertone of rich chocolate malts sweeps the back of the palate and complements the smooth whiskey essence. Smaller craft distilleries also explore creative options. Hillrock Estate Solera Aged Bourbon, from master distiller Dave Pickerell, utilizes a technique more often used by grape-based beverages, including port, brandy and sherry. The solera process uses fractional blending: removing part of the aging liquid from the barrel while leaving some and then adding fresh. Hillrock s bourbon is aged further in Oloroso sherry casks, for even greater complexity. Some distilleries, especially micro-distilleries, are experimenting with aging their product in smaller barrels, which ages the spirit more quickly SPRING SUMMER

26 In 2016, venerable Jim Beam introduced Jim Beam Double Oak, which goes through two separate barrel-aging processes. due to greater proportional whiskey-to-wood surface area. Though this product arguably doesn t equal a longer-aging traditional whiskey, it may have its own distinct advantages. Japanese distillers are also creating worthwhile whiskies. Japanese production isn t new, but attention is growing especially since Yamazaki Single Malt Sherry Cask 2013 from Suntory (Japan s oldest whisky distillery) was granted number-one status by whiskey expert Jim Murray in his 2015 Whisky Bible. He called the spirit rich and fruity, with exquisite boldness and a light, teasing spice finish. Flavor explosions Flavored vodkas have been around for decades, but creative new flavors are hitting the shelves like a mouthful of pop rocks. Neutral spirits, such as vodka and moonshine, are adding flavors to their portfolio and even presenting barrel-aged versions. Whiskey and rum brands are adding flavors to their product lists, too. Not only do these flavored spirits present a new experience, they can easily expand the home bar cocktail menu. Seasonal flavors take your palate on a trip through the calendar: gingerbread, caramel, maple, strawberry, honey, huckleberry, marshmallow, apple and pumpkin. Crazy variations like s mores, root beer float, strawberry shortcake, jalapeño and smoked salmon can make some tasty cocktails and unique shots. Browse the shelves upon each liquor store visit to see what surprising flavors have come to Idaho. Organic spirits As with foods, cleaning products and even clothing, consumers increasingly value organic liquor. Idaho s Distilled Resources Inc. became a pioneer in producing organic spirits in 1999, the first distiller in America to be awarded certification. Organic is growing quite a bit, says DRinc founder Gray Ottley. As costs come down, it will spread. Single grain spirits Another new product popping up on liquor store shelves is the single grain spirit, distilled at a single distillery (not necessarily from a single grain). These lighter-bodied grain whiskies are typically made with malted barley and at least one other cereal grain (wheat, unmalted barley or corn). A DIY cocktail machine Consumer interest in creating quality beverages 26 Mix, Blend, Enjoy Responsibly

27 Bartesian has introduced the Keurig for cocktails, a single-serve cocktail machine that uses four alcohol reservoirs along with flavor capsules. at home without investing too much time or effort is apparent in the many gadgets that create at-home espressos and lattes, sodas, beer and other tasty beverages. Cocktails have entered the field in the form of the Bartesian, like a Keurig for cocktails. This single-serve cocktail machine uses four alcohol reservoirs (vodka, rum, gin and tequila) and Bartesian capsules filled with real juices, bitters and liqueurs (not powders). Pop in a capsule, choose your drink strength from mocktail to triple shot, and the machine does the rest. The compact size of the machine makes it perfect for home or even for travel. The Bartesian business has received support from Beam Suntory distributor as its exclusive spirits partner, and the cocktail ingredients capsules will feature numerous Beam Suntory brands. So sit and sip your favorite spirit. But know that there are more tastes for you to explore. Who knows, you might just discover a new standard for perfection. AMERICA S ORIGINAL CRAFT VODKA SPRING SUMMER

28 tasty trends Not only is there a bounty of new taste experiences arriving from the liquor industry, there is also a delightful old-is-new-again trend. We take a look at these and other new and delightful developments. The 21st century is marked by change, by attention to what s new and improved. The spirits and cocktail industry is no exception. From start-up businesses to a revival of yesteryear s drinks, industry players have ushered in trends that are sure to please even the most discerning of liquor lovers. The go-local movement The larger cultural movement of supporting local products has seeped into the liquor industry. In purchasing products made by local vendors using local ingredients, consumers recognize that they can mitigate the environmental impact of long-distance shipping while supporting neighboring businesses and economies. Idaho has been the beneficiary of this movement, with distilleries, wineries and breweries popping up throughout the state, using local potatoes, grains, grapes and workers. To differentiate themselves from the Goliaths in the industry, craft distilleries have garnished their 28 Mix, Blend, Enjoy Responsibly

29 products with creative twists: experimental techniques, local sources, unusual ingredients, unexpected barrels for aging and more. In Idaho, for example, Koenig Distillery and Winery uses Sunnyslope fruit to make brandy; 44 North creates potato and wheat vodkas as well as flavored vodkas such as Mountain Huckleberry and Sunny Slope Nectarine; 8 Feathers produces outside-of-the-box products such as teff whiskey and vanilla bean whiskey; and Warfield Distillery and Brewery combines spirits, beer, restaurant fare and renewal of a Ketchum legend. Mixologists as industry leaders Though a few talented bartenders have received recognition for their contributions, many who have nurtured the craft cocktail revolution have gone unrecognized, despite long, late-night hours behind the bar. They ve mixed drinks that gave their patrons pause, halting the conversation momentarily as the drinkers stopped to appreciate the complex flavors that embraced their palates. But, aside from a tip (hopefully a generous one), most of these mixologists received few second glances. Nonetheless, their work has helped to change American palates, changing many tastes from mere satisfaction with sugary cocktail mixes and rail liquors to appreciation for use of fresh ingredients and premium spirits. Besides setting a higher bar for their customers tastes, many of these bartenders have mastered the art of creating their own signature cocktails. In fact, many have honed their skills in offering dealer s choice give them an idea of what you re in the mood for and they ll create something tailored for you. Bringing back the old Contemporary mixologists have also inspired the comeback of cocktails and spirits that had faded into history. Adult consumers have been gravitating toward the timeless drinks of their grandparents, such as the gin martini, says Kelley McDonough of the Distilled Spirits Council of the United States. The biggest difference is that mixologists are adding their own special flair to these classic recipes, giving their customers a new experience. While adding their own twists and using premium spirits, bartenders have brought back classic drinks such as the Negroni, Old Fashioned, Sazerac and Moscow Mule. One spirit that mixologists have helped revive is rye whiskey. Based on easy-to-grow rye grain, rye whiskey knew its heyday before Prohibition. However, because of rye s big, bold, spicy taste, post-prohibition drinkers preferred more basic spirits. After all, their palates had become accustomed to sodas and other mild beverages. SPRING SUMMER

30 Fortunately for today s drinkers, the widening appreciation for culinary complexity has helped contribute to rye whiskey s rebirth. I credit bartenders more than anybody with the resurgence of rye whiskey, said master distiller Dave Pickerell in a 2016 interview with Imbibe Magazine, because they started looking through old cocktail books and discovered that the first Manhattan, Old Fashioned, Julep (and on and on) all originally used rye whiskey. The renaissance Pickerell recalls began in Two years later, he left his post at Maker s Mark to produce his own rye whiskey. Today, he creates the renowned Whistle Pig rye whiskey. Moonshine has also seen a resurgence. Born of the dark ages of United States liquor lore, the corn whiskey rose to quiet prominence in the 20th century, most notably in the mountains and valleys of Virginia, Tennessee and other southeastern states. Souped-up cars outran the revenuers, those government officials tasked with enforcing Prohibition, thus spawning NASCAR. Since the corn whiskey is now made legally and distributed in the light of day, some question whether it can be called moonshine. Nonetheless, distillers use ingredients and methods much like the moonshiners who came before them, and they claim the moniker proudly. The light of day brings with it a renewed attention to safety in processes, so you can rest assured that the moonshine you pluck from the shelves will not make you go blind as bootlegged spirits could. Gin has been reborn, too. Early predecessors of the botanical-laced neutral spirit have regained favor. Compared with the ubiquitous London dry gin, the malted grain-based genever, the original 16th century juniper-kissed spirit, presents a maltier flavor; and the next branch on the gin family 30 Mix, Blend, Enjoy Responsibly

31 tree, Old Tom, is sweeter. New gins are gaining in popularity, too. Distillers of today s gins feel free to color outside the lines and are winning converts even among many who swore it would never pass their lips again after an unpleasant first sip. Called New World or American gins, these creative flavors are more reminiscent of a nature walk than of gnawing on pine needles. Legally, all gin must contain those piney juniper berries, but other flavors may predominate: apple blossoms, anise, citrus, spice, almond, lemongrass and many other botanicals. Warfield Distillery in Ketchum creates No Return Gin using botanicals native to the nearby wilderness, for a true taste of Idaho s terroir. Other regional gins available on shelves include St. George, Aviation, Beehive and Crater Lake. Beer cocktails Another trend blends two blossoming industries beer and spirits. Beer cocktails take the best of both for flavor sensations that would be impossible separately. Picture swirling a touch of Absinthe around a tulip glass, adding 1½ ounces of a quality gin and topping it off with a spicy Belgian pale ale the anise flavor and gin botanicals playfully engage the Belgian yeast and continental hops for a mind-blowing flavor explosion. Or try an ounce of a fruity liqueur, such as orange or raspberry, with a rich stout. With beer cocktails, you needn t wait for a brewery to combine your favorite tastes. You can do it yourself. Upping the at-home bar Rather than negating the desire to cook at home, fine dining restaurants can inspire the desire to create one s own quality repast. The same can be said for today s craft cocktail bars. Home bar equipment, liquors, ingredients and books resources abound. In fact, a recent mixology principle of cocktail creation can easily be adapted for home use. Per the Mr. Potato Head method, take a classic cocktail recipe and substitute one or two similar ingredients to create your own drink. As you may recall from childhood, not every Potato Head creation is equally appealing, but part of the fun is in the play. While 21st century society and technology may seem to change so rapidly that it s hard to keep up, the liquor and cocktail industry soothes us with a pleasing combination of old favorites and welcome trends. Restore, renew and relax with your favorite spirit. Drink Recipes ISLd The Local Legend 1 1/2 oz. of Born and Bred Vodka 1/2 oz. of Amaro we recommend Cynar 1/2 oz. of Sweet Vermouth we recommend Punt e Mes 1/4 oz. of Benedictine 3 dashes of Angostura Bitters Stir in fancy mixing glass with ice. Strain into rocks glass with one large rock. Garnish with flamed orange peel. The Gimlet 2 oz Jack Rabbit Gin 3/4 oz fresh lime juice 3/4 oz simple syrup Lime Peel Fill a cocktail shaker with ice and pour in the gin, lime juice and simple syrup. Stir vigorously with a long cocktail spoon until very cold. Strain into a chilled coupe glass. Garnish with the lime peel and serve immediately. SPRING SUMMER

32 32 Mix, Blend, Enjoy Responsibly

33 healthy happy children, families The Idaho State Liquor Division is dedicated to increasing knowledge and awareness of Fetal Alcohol Spectrum, with the goal of helping those who are pregnant avoiding alcohol and thus giving birth to children free of brain damage. by Margaret Barchine, APR The headline says it clearly; healthy children make for happy children and families. These words ring especially true if alcohol is in the mix of any desire to start a family. Consider FASD which stands for Fetal Alcohol Spectrum Disorder. It is a group of conditions that can occur in a developing fetus that has been exposed to alcohol. These conditions can include physical, behavioral and learning problems, and the Centers for Disease Control (CDC) notes that most often, a person with FASD has a mix of them. Awareness about FASD and how to prevent it is important. Having a child with this condition creates a stressful environment that can affect not only the child, but also the parents, guardians and siblings, who must then learn strategies to help the child succeed in school and at home. According to the CDC website (cdc.gov/ncbddd/fasd/facts.html), there is no known safe amount of alcohol to consume during pregnancy or when trying to become SPRING SUMMER

34 pregnant, nor is there any safe time to drink during pregnancy. Alcohol can cause problems for a developing baby throughout pregnancy, including before a woman knows she s pregnant. All types of alcohol are equally harmful, including all wines and beer. It is for these reasons that the Idaho State Liquor Division (ISLD) wants to let its customers know about FASD. Hopefully, greater awareness of FASD will help those who are pregnant to know they should avoid drinking alcohol, says Jeff Anderson, Director, Idaho State Liquor Division. They can, of course, buy it for someone else, but they are encouraged to abstain as healthy babies are happy babies and happy babies make for happy parents and families. Statistics show that in the United States, nearly half of the pregnancies are unplanned. As a result, a woman may not know she is pregnant for up to four to six weeks, so moderate alcohol consumption is important during child-bearing years. According to the CDC, If a woman is drinking alcohol during pregnancy, it is never too late to stop drinking. Because brain growth takes place throughout pregnancy, the sooner a woman stops drinking the safer it will be for her and her baby. The National Organization on Fetal Alcohol Syndrome (NOFAS) is a national organization whose mission is to prevent alcohol use during pregnancy and support individuals, families, and communities living with Fetal Alcohol Spectrum Disorders. They have research demonstrating that alcohol can cause severe and permanent brain damage as early as the third week of human gestation, when the developing human embryo is only 0.5 mm in diameter. It is small enough to fit inside the zero on a penny, when many women remain unaware of their pregnancy. They are either unaware about the true dangers of alcohol use during pregnancy, some have been advised by doctors that it is safe to drink during pregnancy, and some women suffer with the disease of alcoholism and cannot stop drinking without help. The research is clear. Alcohol is a neuro-toxin and can damage the developing baby s brain. It s just not worth the risk. Symptoms of FASD may not be recognizable at birth and often many of the issues are not apparent until the child is of school age or older. The CDC s website lists the conditions which may range from mild to severe. Some of the physical traits may include facial characteristics such as a smooth ridge between the nose and upper lip (this ridge is called the philtrum), and a smaller head size, weight or height (or both) lower than the 10th percentile at any one point in the person s life. They may also have sleep and sucking problems as a baby, vision or hearing problems, and defects of the heart, kidneys or bones. Some of the neurodevelopmental issues include poor coordination, attention deficits, poor memory, learning disabilities, difficulties with abstract reasoning (math), speech and language delays, low IQ and poor judgment. Awareness about FASD was first described in medical literature in France in Mitchell notes researchers in the United States also published a report describing the characteristics of birth defects in children born to alcoholic women (Smith and Jones) in Alcohol can cause severe and permanent brain damage when the human embryo is still small enough to fit inside of the zero on a penny s date. Kathleen Mitchell, MHS, LCADC, the vice president and spokesperson of NOFAS says, Women are not intentionally harming their own children. FASD is preventable if a woman does not drink alcohol during pregnancy. Mitchell offers the following tips for preventing FASD: Don t drink alcohol if you are pregnant or intend to become pregnant. Encourage friends and family who are pregnant to stop drinking. In addition to the CDC s website, information about FASD can be found at nofas.org. 34 Mix, Blend, Enjoy Responsibly

35 Drink Recipes ISLd Pineapple Upside Down Cake Canchanchara 2 oz BSB Brown Sugar Bourbon 2 oz Pineapple Juice 2 oz Lemonade Maraschino Cherry 2 parts Havana Club Añejo Blanco 1 part fresh lemon juice 1 part honey syrup Combine all ingredients in a shaker with ice. Shake and strain over fresh ice and garnish with Maraschino cherry. Cheers! Combine ingredients in a cocktail shaker with ice. Shake, and strain over a rocks glass filled with ice. Garnish with a lemon wedge. SPRING SUMMER

36 WE DIDN T INVENT THE MARGARITA WE JUST PERFECTED IT. JOIN THE CONVERSATION AT MargaritaOfTheYear.com #PERFECTMARGARITA Build Your Own Perfect Patrón Margarita 1 Choose 1.5 oz of your favorite Patrón Tequila (Silver, Reposado, Añejo) 3 Combine both with.75 oz fresh lime juice and.25 oz simple syrup in a cocktail 4 Repeat steps 1 thru 3 shaker and shake with ice 2 Choose 1 oz of your favorite Patrón Citrónge to chill. Strain into a saltrimmed martini or rocks glass. flavor (Orange, Lime, Garnish with a lime wheel. Mango) Drink, relax and enjoy! The perfect way to enjoy Patrón is responsibly Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV % abv.