|
|
 |
Captain Morgan Lime Bite |
 |
|
|
Introducing Captain Morgan Lime Bite, a silver lime-spiked
spiced rum from Captain Morgan. Captain Morgan Lime Bite was
specially formulated to taste great with beer or lemon-lime soda.
Captain Morgan Lime Bite also tastes great with juice, cola or
energy drinks. "Bite Your Drink!" with new Captain Morgan Lime
Bite!
|
|
Get info on our newest liquor here!
|
|
|
|
|
 |
|
 |
|
Get your Halloween Spirits at Whigville today! |
|
|
|
|
|
|
|
|
|
ALL NEW DJARUM |
|
|
|
Ban on flavored cigarettes! Clove cigarettes are no longer
available in the United States.
Whigville Still has clove flavor in a cigarette sized package
but they are now Djarum Clove Cigarillos. These filtered
cigarillos have the same great clove taste as before Using cigar
tobacco instead of cigarette tobacco. They are now 12 Clove
Cigarillos in a pack. Currently these are the only available
flavors. The New Djarums ARE NOT CIGARETTES!
|
|
|
|
News on Tobacco Products
|
|
|
|
|
|
|
|
|
Whats New? |
|
|
|
 |
Atwater Cherry Stout:
Cherry Stout is a blend of 6 malts combined with Montmorency
Cherry concentrate from our home state of Michigan. A stout to be
cherished. Open It!
Alc. 6.5% by Vol
|
 |
Atwater Dirty Blond:
ale
Made with unmalted wheat, coriander and orange peel to help you
live smart and enjoy everyday!
4.5% ABV
|
 |
Atwater Vanilla Java Porter:
A robust porter made with chocolate malt. We blend it with
Vanilla and Java beans, and balance it with U.S. Golding Hops.
6.0% ABV
|
 |
Huma-Lupa-Licious IPA:
A complex malt and hop theme park in your mouth Named after the
hop flower Humulus Lupulus, this best selling India pale ale style
beer has enormous amounts of hops which really seems like a punch
in the face. Hop flowers from the numerous strains used in this
recipe render a delicious bitter taste and enticing citrus aroma.
Flavors from a hearty malt bill meld with the hops to balance this
ale and provide a ridiculous urge to sample more.
|
 |
Lucky Kat:
Purrs as he pours with a grin on his mangy face and a grin in his
searching eye. He sits on the fence he calls home, dividing up
from down. Is he an imperial beast or a pale soul from the east?
Only he knows and we know only this: if you reach out to pet him
he'll bite back with a big, hoppy kiss.
|
|
News On Brews
|
|
|
|
|
|
|
|
|
Native Spirits of Mexico |
|
|
|
By Rick Lyke
You Can't waste away in Margaritaville without the help of
some tequila, but if your exploration of Mexican spirits starts
and finishs with brands from the state of Jalisco you are missing
out.
|
Unfortunately, most Americans get introduced to tequila in the
same way they get acquainted with Mexico. Food defined by lunch
at Taco Bell. Culture courtesy of a cross border visit to Tijuana.
Spirits from a bottle with a worm in the bottom. Reality is a
richer and much more rewarding experience.
The image problem for tequila is compounded by the fact that
most Americans only consume it as part of a frozen citrus-based
cocktail in a glass rimmed with salt. Imagine if a whiskey sour
was the sole exposure you to whiskey. Both the Margarita and the
Whiskey Sour have proven to be classic cocktails that transcend
generational boundaries, but neither does very much to promote
the base alcohol as to be savored.
My Recommendation when it comes to tequila: It is time to put
away the blender and break out the snifter.
Mexico's spirit heritage goes back hundreds of years. In 1519,
when Spanish Conquistadors arrived in what is now Mexico they
found the Aztecs gathering agave to make pulque, a fermented
beverage used for ceremonies. Pulque also called octli had been a
part of a native culture for more than a thousand years and
several legends explain how it was discovered. Pulque, which is
made from juice taken from the maguey agave shots, is still
produced in Mexico today. Canned versions are even available on a
limited basis in the United States.
It was not long before the Spaniards started distilling liquor
from the agave juice. Keep in mind this was all taking place
just a generation or two after the first Scotch Whiskey was made
and about a century before New England colonists started making
Brandy and Rum. It would be about 250 years before America's
native spirit-bourbon-was born in Kentucky.
It is important to realize that there is a range of types and
quality grades of
|
tequila. To be tequila it must at least contain 51 percent blue
agave the rest can be fermented corn, other grains or sugar. Many
quality brands are made with 100 percent agave and say on the
label. When it comes to aging tequila, bottles labeled as blanco,
silver or gold usually go straight from the still to the bottle.
Some may spend less than two months aging an oak. The color in
gold tequilas is introduced via caramel or corn syrup. Tequila
takes on an entirely new personality with a little aging. A
reposado has been aged between two months and a year in oak,
while an anejo is aged between one and three years in oak. A new
category on the market, extra anejo, has been established to
designate tequila that has spent more than three years in oak.
Tequila makers use a variety of sources for barrels, many of
which have been used and have a light level of toasting.
Mexico also produces a range of agave-based spirits that go
beyond tequila. Tequila and Mezcal are both made from the blue
agave's pina, a 75 to 200 pound pineapple-like heart of the plant
that is harvested, baked and crushed to produce a juice that is
then fermented. To qualify as tequila this process must take
place in the state of Jalisco around the town of tequila,
northwest of Guadalajara. Mezcal does not have the same
geographic restrictions or pedigree. But just like tequila,
Mezcal in the hands of a skilled distiller can take on an amazing
level of depth. Sotol and Bacanora are close cousins of Tequila
and Mezcal. Sotol is made using the Dasylirion wild agave, while
Bacanora, made in Sonora, uses the agave Yequiana, also called
the Pacifica agave.
No matter your past relationship with Mexican liquors, you owe it
to yourself to approach these spirits with an open mind.
Distillers are working on new aging techniques and some even
infusing flavors, so there truly some new things under the hot
Mexican sun, even after all of these centuries.
Rick Lyke is a drinks journalist based in Charlotte, NC.
|
|
|
Get info on our newest liquor here!
|
|
|
|
|
|
|
|
|
|
