477 – Creating Viral Bourbon Content with TJ Gamble of Brewzle

In the past two years if you’ve found yourself scrolling on TikTok or YouTube Shorts, then I’m almost certain you’ve seen a […]

The post 477 – Creating Viral Bourbon Content with TJ Gamble of Brewzle appeared first on BOURBON PURSUIT.



In the past two years if you’ve found yourself scrolling on TikTok or YouTube Shorts, then I’m almost certain you’ve seen a video by the man that goes by Brewzle. TJ Gamble is the man that goes by Brewzle and he’s been a media powerhouse. He’s grown his following from just a few thousand subscribers to over a million across all his social channels. He takes a different approach to his videos where it’s more about entertainment rather than full blown education. TJ happened to be in Louisville picking some Pursuit United barrels so I invited him to sit down and have a chat about his content and what cheat codes he used to grow a following at such a rapid pace. We discuss how he got into whiskey and the types of content that work well for his fans and how he transitioned from short-form videos to doing more full-length content and trying to start a lawn mower with weller full proof.

Show Notes:

  • Above the Char with Fred Minnick (@fredminnick) talks about
  • Where did the name Brewzle originate?
  • What piqued your interest in bourbon?
  • Can you explain the idea of the lawn mower with Weller?
  • How did you decide to approach and build your content?
  • Have you seen more success with a certain type of video?
  • Do people feel like your hunting videos are staged?
  • Is your audience looking for hidden gems or stuff from the big 6?
  • What is your cheat code to amassing your audience?
  • What’s the long term strategy to growing further?
  • Do you feel Kentucky bourbon has become boring?
  • Is there a certain price point that people find attractive in your content?
  • Support this podcast on Patreon

The post 477 – Creating Viral Bourbon Content with TJ Gamble of Brewzle appeared first on BOURBON PURSUIT.

Suavecito Anejo Tequila Review

Suavecito was created for tequila-curious drinkers who want spirits that are “smooth” and without “the burn.”

Suavecito Anejo Tequila Review

BOTTLE DETAILS


  • DISTILLER: Destiladora de Agave Azul, S.A. de C.V. (NOM 1424)
  • MASH BILL: 100% Blue Webber agave
  • AGE: 2 years in ex-bourbon barrels
  • YEAR: 2024
  • PROOF: 70 (35% ABV) ... Read to learn why this low proof is acceptable.
  • MSRP: $59.99
  • BUY ONLINE: Suavecito store locator

STEVE'S NOTES


SHARE WITH: Friends who like aged tequila, particularly one paired with dessert, and newcomers to the spirit.

WORTH THE PRICE: Yes

BOTTLE, BAR OR BUST: Bottle

OVERALL: Suavecito was created for tequila-curious drinkers who want spirits that are "smooth" and without "the burn." Fairly or not, people often credit tequila with burning their throats when swallowed. Sometimes, such comments are deserved since poorly made tequila is coarse. But not surprisingly, others forget to blame the way they consume tequila: by the shot. Gulping down almost any spiritous beverage can burn if 1. it's poorly made, 2. the drinker isn't used to consuming spirits neat, or 3. consuming tequila on the heels of certain spicy foods. That's asking for trouble. Bottom line: Drink better tequila and reassess all that you've thought about the spirit.

As I wrote, Suavecito aims to cut such complaints off at the pass in name (soft is essentially the definition of Suavecito) and product. It achieves that softness two ways. Firstly, it adds up to 2 percent of mieles dulces (sweet, unfermented agave nectar collected during roasting) to the spirit. In addition to sweetening and softening it, it adds pleasant mouthfeel and, particularly in this aged expression, weight on the palate.

Secondly, it's bottled at 70 proof (35% ABV), 10 proof below the minimum allowable 80 proof for tequila shipped to the U.S. This is permissible because the unfermented agave nectar is a natural byproduct of the process, and not what Mexican authorities consider an aboconate, a legal but fabricated sweetener such as aspartame. So, the TTB classifies it as a Distilled Specialty Product and a flavored tequila.  

What you get in the case of Suavecito is a pretty good spirit that's free of any rough edges. Add on two years aging in ex-bourbon barrels and you get genuinely good aromas and flavors. The nose, for example signals its rich character centered on deeply caramelized agave and black pepper. If you want to know what a tequila distillery smells like without ever visiting one, this is about as close as it gets. Aromas of spiced sugar/spiced nuts, eucalyptus and toasted oak also weigh in nicely.

The cooked agave and black pepper translate vividly to the palate followed by a little flat Sprite, cotton candy, honey, golden raisin and a dessert-like character born of the mieles dulces added to the spirit. The finish is predictably creamy and nicely reflective of its long aging. Granted, it's a sweet finish, but that's easily offset in a margarita or with some savory snacks. If you're looking for tequila that's sweeter yet additive free, this is a great option.

BRAND NOTES


TASTING NOTES:

  • Aroma: Sweet agave mixed with wood oak, topped with a cherry twist
  • Color: Deep amber/burnished gold
  • Flavor: Crisp mint balances oak-infused chocolate indulgence
  • Finish: Smooth with a mellow harmony of bold complexity


Disclaimer: Bourbon & Banter received a sample of this product from the brand for review. We appreciate their willingness to allow us to review their products with no strings attached. Thank you.


Indri Single Malt Truimphs Again With Multiple Awards

Indri

Indri Single Malt Indian Whisky was awarded ‘Whisky of The Year’ at the USA Spirit Rating Awards 2024. This win establishes a standard of excellence for the Indian whisky industry and places India atop the global whisky landscape. This surpasses both international and domestic rivals. Indian Single Malt Whisky achieved triumph with five medals at […]

The post Indri Single Malt Truimphs Again With Multiple Awards first appeared on Whisky Critic – Whisky Reviews & Articles – Style. Attitude. Whisky..

Indri

Indri Single Malt Indian Whisky was awarded ‘Whisky of The Year’ at the USA Spirit Rating Awards 2024. This win establishes a standard of excellence for the Indian whisky industry and places India atop the global whisky landscape. This surpasses both international and domestic rivals.

Indian Single Malt Whisky achieved triumph with five medals at the USA Spirit Rating Awards 2024, an achievement unmatched by any other Indian single malt whisky in the world.

  1.  Whisky of The Year – Indri Dru Indian Whisky
  2.  Single Malt Whisky of The Year – Indri Dru
  3. Best Spirit of The Year by Country Category – Indri Dru
  4. Gold Medal – Indri Dru, 95 points
  5. Gold Medal – Indri Trini, 90 points

Indri Single Malt Whisky Shines Across the Global Spirit Space

indri

During the USA Spirit Rating Awards, Indri Dru did exceptionally well, earning five awards and a gold medal, scoring 95 points. Indri Trini rounded out the group with a gold medal, scoring 90 points. Indri’s success is a defining moment in Piccadily Distilleries’ history.

Indian whisky has proven, through Indri, to be as good as its international counterparts. This achievement demonstrates India’s ability to produce world-class whiskies.

The only Indian whisky to be ranked among the ‘Top 15 Whiskies of The Year’ was Dri Founder’s Reserve 11 YO Wine Cask with 95.09 points. It is ranked 8th in the world for best whiskies.

  • Top 15 Whiskies of the Year – Indri Founder’s Reserve 11YO Wine Cask
  • 1st place – ‘Best Indian Whisky’
  • 1st Place – ‘Best Single Malt Indian Whisky’

Indri Dru was awarded a ‘Gold Medal’ at the Meininger’s International Spirit Award in Germany, a ‘Gold Medal’ at the Tokyo Whisky and Spirits Competition, and a ‘Gold Medal’ at the San Francisco World Spirits Competition this year.

As an Indian spirits manufacturer with over 35 global accolades, Piccadily Distilleries strives to constantly elevate the quality and innovation of its Indri product.

The post Indri Single Malt Truimphs Again With Multiple Awards first appeared on Whisky Critic - Whisky Reviews & Articles - Style. Attitude. Whisky..

Bernheim Original Barrel Proof Wheat Whiskey, B924

I’d like to thank Heaven Hill for providing this review sample with no strings attached.

I’d like to thank Heaven Hill for providing this review sample with no strings attached.

Here we are with the first post of the new schedule. I’m not going to lie; it felt really weird not writing for y'all last night. Instead, I did things like hang out with my wife and read a book. It was nice—strange, but nice.

If you’ve been around here for a while, you’ve probably heard me gush about my love of science fiction. Whether it’s TV, movies, or books, I’ve been a fan for a very long time. One of the early greats of the genre is Isaac Asimov. I just finished watching the second season of Foundation on Apple TV+, and it put me in the mood to read that series of books again. So I started last night—dug out my 40-year-old copy of The Complete Robot and read a few short stories.

It’s something I do every couple of decades or so. I think the first time I read them was in middle school in the mid-to-late '80s. I did a more complete read-through as a young adult in the early 2000s. And then? There they sat on my bookshelf, almost forgotten, until now. There are certain books that I will just never gt rid of, and the Robot/Empire/Foundation series is among them. Even though some of the parts of it were written almost 75 years ago. It’s fun to read stories about how “the FUTURE” would look from well before the future started—well, at least what I considered the future when I was young. Though I’m not going to lie, the story I read last night could have been written today. In today’s verbiage, it was basically about a group of Google Waymo cars gone, not so much bad, but certainly dealing out righteous justice.

Sometimes, I like going back to old favorites and revisiting them—kinda like I do a couple of times per year with tonight’s whiskey. I’ve never seen it in the wild, but they are kind enough to send me a taste when it comes out so I can tell you about it and hope that if you see it in the wild, you’ll be intrigued enough to buy it.

Bernheim Barrel Proof is a barrel-proof version of the Bernheim wheat whiskey put out by Heaven Hill. It is made from a mash bill of 51% wheat, 37% corn, and 12% malted barley. The whiskeys in this batch range from seven to nine years old. It has been bottled at 122.6° proof.

Let’s see how it tastes, shall we?

Bernheim Original Barrel Proof Wheat Whiskey, B924

Purchase Info: This sample was provided at no cost for review purposes. The suggested retail price is $67.

Price per Drink: $4.47

Nose: Caramel, wintergreen, and toasted grains.

Mouth: Bready, sweet, and spicy with notes of caramel, cinnamon, and oak.

Finish: Medium in length and warmth. Notes of toasted grains, cinnamon, and wintergreen.

Thoughts: This is very tasty. Sweet in the mouth but more dry on the finish. The toasted grain notes read as bready on the mouth, which I'm really enjoying. This is perfectly drinkable neat, even at over 120° proof. All in all, I really like it.

Comparison to last batch: The last batch is much sweeter on the nose and mouth. This batch shows more mint. Last batch is spicier, but the new batch has more layers of flavor. They are both very good, but if forced to choose, I'd go with this current batch because of the depth of flavor.


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Review | The Hearach

The Hearach is the first single malt to be released by the Isle of Harris Distillers Ltd. It is released in small batches with each batch showing a natural and subtle difference in colour, aroma and flavour. At the time of writing the latest release i…



The Hearach is the first single malt to be released by the Isle of Harris Distillers Ltd. It is released in small batches with each batch showing a natural and subtle difference in colour, aroma and flavour. At the time of writing the latest release is Batch #16. The inaugural batch was bottled and released in September 2023. The first whisky was distilled in December 2015 and the decision was taken to make a lightly peated style of single malt. The name refers to a person from the Isle of Harris – Na Hearadh in Gaelic.

The Harris distillery was founded in 2015 by Anderson Bakewell. He joined forces with Simon Erlanger, a former Marketing Director of Glenmorangie, and the first spirit - the multi award-winning Harris gin - flowed from the stills in September that year. The distillery is located in the small town of Tarbert on the island of Harris in Scotland's Outer Hebrides. Despite its remote location, the distillery and visitor centre attract almost 70,000 visitors each year. The annual production capacity is 390,000 litres, although they are currently operating around the 200,000 litre mark.

The Hearach is always bottled at 46% ABV and each batch is non-chill filtered and of natural colour. It can be purchased in selected specialist whisky retailers in the UK and USA, from the distillery visitor centre in Tarbert and via www.harrisdistillery.com. A bottle will cost £65.

* Please note | our sample does not indicate which batch it is taken from. 

 


Our Tasting Notes

The colour is pale gold and the nose has an immediate freshness and vibrancy about it. Aromas of fresh green apple and peach lead the way but are quickly joined by further aromas of vanilla toffee and bonfire ash or embers. Some heather honey and a hint of gingerbread sit in the background.

On the palate this whisky is much more ashy and peppery than the nose suggests. The bonfire ember-like notes dominate the early part and add a charcoal dryness. The hit of white pepper gives heat with a hint of fiery green chilli also. As the smoke and heat soften, other characteristics are allowed to shine - a lovely sweetness leads the way with notes of vanilla fudge and butterscotch combining with some poached pear and fairground toffee apple. The savoury smoke is never far away and eventually balances well with the sweeter elements. Some golden syrup and heather honey notes come through nicely, as does a distinct maltiness and something reminiscent of hazelnut praline.

The finish is of decent length and the smokiness draws it out well. Once the sweet honeyed and fruity notes fade, the ashy peat really comes to the fore. This creates an earthy and woody dryness that comes with a mouthwatering peppery heat.

What's The Verdict?

This is a bright and lively whisky that shows plenty of promise. It is always interesting to sample the first release from a distillery and see what direction they are trying to go in. Some are better than other, naturally, but the Isle of Harris Distillers have done a great job here. The Hearach has plenty of character and it will also be interesting to see how the spirit, and particularly that peppery ashy peat smoke, develops with extra time in cask. But this is a lovely start.


Little Book Announces Inaugural Series: The Infinite

Little Book ‘The Infinite: Edition 1’ will serve as the foundation of the line extension utilizing liquid from generations of the Noe Family through every future release.

Little Book’s ’The Infinite: Edition 1’ is the First-Ever Brand Extension Featuring Whiskey Laid Down by Three Generations of Noe Family Master Distillers

Little Book Announces Inaugural Series: The Infinite

The James B. Beam Distilling Co. and Freddie Noe, 8th Generation Master Distiller, are proud to announce the first line extension and inaugural Little Book series, Little Book ‘The Infinite: Edition 1’ Kentucky Straight Bourbon Whiskey. The newest release honors more than two hundred years of rich Beam and Noe family history through a blend of whiskeys laid down by three trailblazing American Whiskey distillers: 6th Generation Master Distiller, Booker Noe, 7th Generation Master Distiller Fred Noe, and 8th Generation Master Distiller, Freddie Noe. Little Book ‘The Infinite: Edition 1’ will serve as the foundation of the line extension utilizing liquid from generations of the Noe Family through every future release.

In the Fred B. Noe distillery at the James B. Beam Distilling Co.’s Clermont campus, Freddie Noe was experimenting with blending varying aged whiskeys, when he sought to blend barrels his father, Fred Noe, and grandfather, Booker Noe, laid down, resulting in a perfectly balanced profile forming ‘The Infinite’. Each year, new whiskey will be added to the blend, delivering an ever-evolving confluence of artistry for a unique experience while pushing the boundaries of flavor and tradition. It’s this initial, proprietary blend that sets the series apart from other Little Book chapters.

“My father and I are lucky enough to work together, side by side as Master Distillers, and I know he always dreamed of that with his own father, my Grandaddy Booker,” shared Freddie Noe, 8th Generation Master Distiller. “This new series pays tribute to that dream and inspired the first Edition of Little Book ‘The Infinite’, a multigenerational liquid that will form the foundation of all future releases. Once a year, I’ll bottle some up for the world to try. So, savor this whiskey today, and come back in a year for its next evolution.”

Little Book Announces Inaugural Series: The Infinite

Little Book ‘The Infinite: Edition 1’ includes the following liquids:

  • Booker Noe’s Component: Kentucky Straight Bourbon Whiskey, Aged 20 years
  • Fred Noe’s Component: Kentucky Straight Bourbon Whiskey, Aged 14 years
  • Freddie Noe’s Component: Kentucky Straight Bourbon Whiskey, Aged 7 years
  • Shared Family Component: Kentucky Straight Bourbon Whiskey, Aged 8 Years

Little Book started in 2012 when Fred asked Freddie if he wanted to join the family business. Without hesitation, Freddie said yes, embarking on a journey through distillery operations and discovering a fascination with blending different aged spirits. This passion for tinkering and innovation led to the creation of Little Book®, a nickname given to Freddie growing up by Booker.

Little Book ‘The Infinite: Edition 1’ will be available in limited quantities nationwide across the U.S., in-store and consumers can go tolittlebookwhiskey.com for more retail locations.

LITTLE BOOK THE INFINITE, EDITION I | 59.65% ABV | SRP: $199.99

Edition I: The bourbon distilled by Booker Noe lays the groundwork with notes of oak, char, and smoke. Fred Noe’s bourbon brings in rich flavors of dark fruit, cherry, and brown sweets. And it’s all rounded out with bourbon Freddie Noe made where caramel, vanilla, and spice notes really shine through. Perfectly balanced yet unlike anything made before.

  • Color: Burnt umber with auburn hues
  • Aroma: Dark stone fruit, charred oak
  • Taste:  Deep brown sweets with notes of caramel & vanilla, hint of smoke
  • Finish: Full-bodied with lingering notes of smoke & baking spice

The Single Cask Company

The Single Cask Company was founded in 2010 by Ben Curtis, His love of Single Cask Whisky bottled at cask strength with natural colour.  Jan Damen  General Manager (2024) says. “We...
thanks for reading Whisky Boys Whisky Blog

The Single Cask Company was founded in 2010 by Ben Curtis, His love of Single Cask Whisky bottled at cask strength with natural colour.  Jan Damen  General Manager (2024) says. “We...

thanks for reading Whisky Boys Whisky Blog

The Edgar Kane Scandal — Booze and Bigamy in Brooklyn

While reporting on a lawsuit involving the estate of Edward Kane, a well known New York liquor dealer, the Brooklyn Daily Eagle of February 19, 1909,  made this observation:  “Fiction has produced few stranger stories….”  While that may have been an exaggeration, the newspaper revealed a situation so bizarre that it might well have come from a novel.

Edward was not born “Kane,” generally considered of British or Irish origin. His birth surname was “Kohn” and he had been born in Germany about 1826.  He told the 1880 census taker his birthplace was “prison.”  Kane’s childhood days are lost in the mists of history but much of his extraordinary life upon arriving in the United States can be documented, including a surrounding cast of characters, several bearing the name Kane.


By the time Edward Kane arrived on these shores in 1865, he was 39 years old and  married.  His wife was Julia Bertha Kane.  Their only recorded child, a boy, was born in the U.S. in 1854.  He was Henry E. Kane, a son who figures in this story.  Granted citizenship in August, 1873, the Kanes settled in Brooklyn.  For unknown reasons, possibly related to her husband’s conduct, Julia left him in the mid-1870s and returned to Germany. She did not return to America until after Kane’s death.  There was no indication of a formal divorce.



Meanwhile Edward Kane was making his mark as a “whiskey man.”  From his main headquarters at 24 Union Street in Brooklyn, he rapidly expanded his outlets.  “From one liquor store to another and another, and finally he had a chain of them in Brooklyn and Manhattan.”   Kane advertised extensively by issuing trade cards featuring youngsters, often with their pets, with an advertisement on the reverse as a “Importer, Rectifier [blender], Wine and Liquor Merchant,”  Early cards, shown below listed two stores in Brooklyn, and one each in New York City, Jersey City, and Tompkinsville, Staten Island, a total of five.



Several years later the number of Kane’s liquor outlets had grown significantly as detailed on the reverse of the trade cards below,  Now there were eight liquor stores, four in Brooklyn, and one each in Manhattan, Jersey City and Staten Island, and a distant location in Stoney Brook, Long Island.  As before, Kane chose to advertise his stores through depictions of winsome youngsters on trade cards.



The Stoney Brook Grist Mill, founded about 1751 some 60 miles from Brooklyn, marked a new departure for Kane, although once again he chose child images on trade cards to advertise.  The rear of the two cards below describes the entrepreneur’s plan for the property designed to provide flour — “purer, sweeter, and more healthful than patent process can ever be” — and “delivery of all kinds of Grain and Feed in the market.”



In this way, Kane introduced his purchase of Stoney Brook Grist Mill, shown below as it looks today as a heritage site, adding:  “Having recently purchased the Stoney Brook Mill property and added new and improved machinery to do first class work and meet the requirements of the public, and being aware that success depends on the quality of the project as well as honest and just treatment, I extend a special invitation to the public to give me a trial, feeling assured of giving full satisfaction in price, quality, and business management.”  The opening of this mill may have been the high water mark of Edward Kane’s entrepreneurship.



As he entered middle-age, Kane’s attention increasingly seemed to focus on his personal life.  He had become enamored with a young woman named Annie Rose Gilzinger, born 1863 in Kingston, New York, the daughter of Margaret and Lewis Gilzinger. a wagon maker.  Annie Rose was about 37 years younger than her lover but they became a devoted couple, living together, despite Kane’s seeming lack of a divorce from Julia Bertha.  They had at least one child together, a girl, whom they named “Mamie.”  Legally adopted by Edward, she took his name and would play a part in the long roll-out of the family scandal.


With many stores to manage and now the distraction of his unusual family life, Kane recognized that he needed help.  Enter Henry D. Schwab, shown here, who first went to work as a bookkeeper at L. Kane & Company.  Proving to be a highly able employee, Schwab eventially was raised by Kane to a full partnership in the liquor empire he had created, sharing the complicated management burden.


Moreover, with advancing age Kane’s health began to falter.  While Annie Rose continued to care for him in his infirmities, their conjugal relationship ended after several years, as reported in her obituary, an article that openly recounted the liaison with the liquor dealer.  That account also reveals that while still caring for Kane, Annie Rose married another man.  His name was Simon Strauss, listed in Annie Rose’s obituary as the father of her next four children, namely Samuel, Carol, Edward, and Frances.  The official birth record for Samuel, however, lists Edward Kane as his father.  


When, after a long decline, Kane died on December 11, 1897, newspaper reports suggested suicide.  The Brooklyn Eagle said:  “…There was a possibility he died of carbolic acid poisoning. Self-administered.”  The prospect that Kane took his own life also was suggested when he registered his will just a week before his death.


Kane left his estate solely to his daughter Mamie and named her mother, now Annie Strauss, as the administrator.  In Annie’s petition filed with the court, Kane’s wealth, mostly real estate, was valued at $60,000, equivalent to more than $2 million today.  Indicating a severe decline of Kane’s fortunes near the end of his life, most of that value was “encumbered by mortgage, taxes, and other liens, which amount, in the aggregate, [is] about the value of the…real property.”  The net value of the liquor baron’s bequest to Annie and family was about $10,000.


Edward’s son,  Henry E. Kane, on behalf of himself and his mother,  Bertha,  still married to Kane, initally made an effort to contest the will.  The effort drew Bertha back to the United States after decades in Germany.  For several  years Henry had played an important but subordinate role in the operation of the Kane liquor empire, apparently responsible for managing several liquor stores.  The whiskey jug shown here bears his name.  Henry at some point seemingly disappointed his father who turned to Henry Schwab as his partner.  Together they bought out Henry’s interests.  Although Kane’s son and wife initially challenged his will, the many encumbrances to be dealt with and relatively small remaining bequest may have discouraged their efforts and the pair ultimately withdrew their suit.


Henry Schwab came to the fore.  With Annie as the administratrix of the estate, Schwab quickly was able to reach a settlement and bought the deceased Kane’s share of the business.  The former bookkeeper pointed to his personally having paid off $50,000 in company debts earlier as Kane’s health had faltered.  After his death Schwab assumed all liabilities, freeing up the estate from financial claims and greatly increased the financial benefit to Mamie and Annie. When Simon Strauss died a year after Kane, Annie married again and bore her second husband three more children.


None of the details of Edward Kane’s conjugal adventures might have come to light had it not been for Mamie.  After almost a decade had passed, now as Mrs. Mamie M. Ague, she cast an envious eye on Henry Schwab who had pulled the Kane company out of debt and apparently was prospering.  She claimed that her father’s former business partner, had experienced an altogether too rapid rise in wealth after her father’s death and challenged the earlier settlement of Kane’s estate.  Mamie demanded an new accounting, her expectation apparently further payout from Schwab.  Her petition provided steamy details of her father’s love life previously unknown by the public, including his bigamous relationship with her mother, Annie. The story raised eyebrows all over New York that a well known wealthy businessman had put a former mistress in charge of his estate.  The Brooklyn Daily Eagle speculated:  “Many of the facts alleged by the plaintiff are found in the papers and indicate that the trial will be a mighty interesting one.” 


As it turned out, despite the scandalous details, the trial turned out to be a rather

humdrum affair.  Schwab argued that Mamie’s suit was an unwarranted attack on his reputation.  With his own funds he had freed the bequest from outside claims, thus making more of Kane’s money available to Mamie, her siblings, and her mother.  Instead of gratitude, he now faced legal action. Clearly unimpressed with the case presented by Mamie’s lawyers, the judge ruled in favor of the liquor dealer.  Mrs. Ague got nothing and paid court costs.



Schwab subsequently made his own reputation in Brooklyn business circles. To the company list of offerings, he added and copyrighted his own brand of bitters, called “Dr. K’s Stomach Bitters.”  With the growing threat of National Prohibition, however, the bookkeeper cum proprietor eventually shut the doors on E. Kane & Company after more than a half century of operation.


Today visitors to Stony Brook, New York, can arrange for a tour of the restored Kane Grist Mill given by the local heritage organization.  The tour also includes the viewing of Long Island’s very first vineyard and a docent’s recitation of “the scandalous story of Edward Kane.” But, of course, that is a story you already know.


Note:  This post has been crafted from a range of sources.  Important among them were news stories from the Brooklyn Daily Eagle of April 7, 1908 and February 18, 1909, and  the obituary of Annie Rose Gilzinger reprinted on ancestry.com.  I have been unable to find a photo of Kane or identify his burial site.  Am hopeful that an alert reader will help fill in those details.

While reporting on a lawsuit involving the estate of Edward Kane, a well known New York liquor dealer, the Brooklyn Daily Eagle of February 19, 1909,  made this observation:  “Fiction has produced few stranger stories….”  While that may have been an exaggeration, the newspaper revealed a situation so bizarre that it might well have come from a novel.

Edward was not born “Kane,” generally considered of British or Irish origin. His birth surname was “Kohn” and he had been born in Germany about 1826.  He told the 1880 census taker his birthplace was “prison.”  Kane’s childhood days are lost in the mists of history but much of his extraordinary life upon arriving in the United States can be documented, including a surrounding cast of characters, several bearing the name Kane.


By the time Edward Kane arrived on these shores in 1865, he was 39 years old and  married.  His wife was Julia Bertha Kane.  Their only recorded child, a boy, was born in the U.S. in 1854.  He was Henry E. Kane, a son who figures in this story.  Granted citizenship in August, 1873, the Kanes settled in Brooklyn.  For unknown reasons, possibly related to her husband’s conduct, Julia left him in the mid-1870s and returned to Germany. She did not return to America until after Kane’s death.  There was no indication of a formal divorce.



Meanwhile Edward Kane was making his mark as a “whiskey man.”  From his main headquarters at 24 Union Street in Brooklyn, he rapidly expanded his outlets.  “From one liquor store to another and another, and finally he had a chain of them in Brooklyn and Manhattan.”   Kane advertised extensively by issuing trade cards featuring youngsters, often with their pets, with an advertisement on the reverse as a “Importer, Rectifier [blender], Wine and Liquor Merchant,”  Early cards, shown below listed two stores in Brooklyn, and one each in New York City, Jersey City, and Tompkinsville, Staten Island, a total of five.



Several years later the number of Kane’s liquor outlets had grown significantly as detailed on the reverse of the trade cards below,  Now there were eight liquor stores, four in Brooklyn, and one each in Manhattan, Jersey City and Staten Island, and a distant location in Stoney Brook, Long Island.  As before, Kane chose to advertise his stores through depictions of winsome youngsters on trade cards.



The Stoney Brook Grist Mill, founded about 1751 some 60 miles from Brooklyn, marked a new departure for Kane, although once again he chose child images on trade cards to advertise.  The rear of the two cards below describes the entrepreneur’s plan for the property designed to provide flour — “purer, sweeter, and more healthful than patent process can ever be” — and “delivery of all kinds of Grain and Feed in the market.”



In this way, Kane introduced his purchase of Stoney Brook Grist Mill, shown below as it looks today as a heritage site, adding:  “Having recently purchased the Stoney Brook Mill property and added new and improved machinery to do first class work and meet the requirements of the public, and being aware that success depends on the quality of the project as well as honest and just treatment, I extend a special invitation to the public to give me a trial, feeling assured of giving full satisfaction in price, quality, and business management.”  The opening of this mill may have been the high water mark of Edward Kane’s entrepreneurship.



As he entered middle-age, Kane’s attention increasingly seemed to focus on his personal life.  He had become enamored with a young woman named Annie Rose Gilzinger, born 1863 in Kingston, New York, the daughter of Margaret and Lewis Gilzinger. a wagon maker.  Annie Rose was about 37 years younger than her lover but they became a devoted couple, living together, despite Kane’s seeming lack of a divorce from Julia Bertha.  They had at least one child together, a girl, whom they named “Mamie.”  Legally adopted by Edward, she took his name and would play a part in the long roll-out of the family scandal.


With many stores to manage and now the distraction of his unusual family life, Kane recognized that he needed help.  Enter Henry D. Schwab, shown here, who first went to work as a bookkeeper at L. Kane & Company.  Proving to be a highly able employee, Schwab eventially was raised by Kane to a full partnership in the liquor empire he had created, sharing the complicated management burden.


Moreover, with advancing age Kane’s health began to falter.  While Annie Rose continued to care for him in his infirmities, their conjugal relationship ended after several years, as reported in her obituary, an article that openly recounted the liaison with the liquor dealer.  That account also reveals that while still caring for Kane, Annie Rose married another man.  His name was Simon Strauss, listed in Annie Rose’s obituary as the father of her next four children, namely Samuel, Carol, Edward, and Frances.  The official birth record for Samuel, however, lists Edward Kane as his father.  


When, after a long decline, Kane died on December 11, 1897, newspaper reports suggested suicide.  The Brooklyn Eagle said:  “…There was a possibility he died of carbolic acid poisoning. Self-administered.”  The prospect that Kane took his own life also was suggested when he registered his will just a week before his death.


Kane left his estate solely to his daughter Mamie and named her mother, now Annie Strauss, as the administrator.  In Annie’s petition filed with the court, Kane’s wealth, mostly real estate, was valued at $60,000, equivalent to more than $2 million today.  Indicating a severe decline of Kane’s fortunes near the end of his life, most of that value was “encumbered by mortgage, taxes, and other liens, which amount, in the aggregate, [is] about the value of the…real property.”  The net value of the liquor baron’s bequest to Annie and family was about $10,000.


Edward’s son,  Henry E. Kane, on behalf of himself and his mother,  Bertha,  still married to Kane, initally made an effort to contest the will.  The effort drew Bertha back to the United States after decades in Germany.  For several  years Henry had played an important but subordinate role in the operation of the Kane liquor empire, apparently responsible for managing several liquor stores.  The whiskey jug shown here bears his name.  Henry at some point seemingly disappointed his father who turned to Henry Schwab as his partner.  Together they bought out Henry’s interests.  Although Kane’s son and wife initially challenged his will, the many encumbrances to be dealt with and relatively small remaining bequest may have discouraged their efforts and the pair ultimately withdrew their suit.


Henry Schwab came to the fore.  With Annie as the administratrix of the estate, Schwab quickly was able to reach a settlement and bought the deceased Kane’s share of the business.  The former bookkeeper pointed to his personally having paid off $50,000 in company debts earlier as Kane’s health had faltered.  After his death Schwab assumed all liabilities, freeing up the estate from financial claims and greatly increased the financial benefit to Mamie and Annie. When Simon Strauss died a year after Kane, Annie married again and bore her second husband three more children.


None of the details of Edward Kane’s conjugal adventures might have come to light had it not been for Mamie.  After almost a decade had passed, now as Mrs. Mamie M. Ague, she cast an envious eye on Henry Schwab who had pulled the Kane company out of debt and apparently was prospering.  She claimed that her father’s former business partner, had experienced an altogether too rapid rise in wealth after her father’s death and challenged the earlier settlement of Kane’s estate.  Mamie demanded an new accounting, her expectation apparently further payout from Schwab.  Her petition provided steamy details of her father’s love life previously unknown by the public, including his bigamous relationship with her mother, Annie. The story raised eyebrows all over New York that a well known wealthy businessman had put a former mistress in charge of his estate.  The Brooklyn Daily Eagle speculated:  “Many of the facts alleged by the plaintiff are found in the papers and indicate that the trial will be a mighty interesting one.” 


As it turned out, despite the scandalous details, the trial turned out to be a rather

humdrum affair.  Schwab argued that Mamie’s suit was an unwarranted attack on his reputation.  With his own funds he had freed the bequest from outside claims, thus making more of Kane’s money available to Mamie, her siblings, and her mother.  Instead of gratitude, he now faced legal action. Clearly unimpressed with the case presented by Mamie’s lawyers, the judge ruled in favor of the liquor dealer.  Mrs. Ague got nothing and paid court costs.



Schwab subsequently made his own reputation in Brooklyn business circles. To the company list of offerings, he added and copyrighted his own brand of bitters, called “Dr. K’s Stomach Bitters.”  With the growing threat of National Prohibition, however, the bookkeeper cum proprietor eventually shut the doors on E. Kane & Company after more than a half century of operation.


Today visitors to Stony Brook, New York, can arrange for a tour of the restored Kane Grist Mill given by the local heritage organization.  The tour also includes the viewing of Long Island’s very first vineyard and a docent’s recitation of “the scandalous story of Edward Kane.” But, of course, that is a story you already know.


Note:  This post has been crafted from a range of sources.  Important among them were news stories from the Brooklyn Daily Eagle of April 7, 1908 and February 18, 1909, and  the obituary of Annie Rose Gilzinger reprinted on ancestry.com.  I have been unable to find a photo of Kane or identify his burial site.  Am hopeful that an alert reader will help fill in those details.































































































Kentucky Peerless Cognac Barrel Finished Bourbon Whiskey

Kentucky Peerless Distilling Co. introduces a limited Cognac Barrel Finished Bourbon, blending their small batch bourbon with complex layers of dried fruit, warm spices, and the elegant depth of French cognac. This exclusive new release will be available only in Kentucky, starting September 7, 2024, including at their Louisville distillery.

The post Kentucky Peerless Cognac Barrel Finished Bourbon Whiskey first appeared on BourbonBlog.

Kentucky Peerless CognacBarrel Finish
Kentucky Peerless Distilling Co. tells BourbonBlog.com that they are releasing a new and limited Kentucky Peerless Cognac Barrel Finished Bourbon Whiskey.

The new expression is coming to the Peerless Distillery in Louisville, Kentucky on September 7, 2024. Due to the nature of the barrels, the latest expression will be extremely limited and released in Kentucky only.

About the Barrel Finish Process

Cognac Barrel Finished Bourbon consists of Peerless Small Batch Bourbon that undergoes an additional aging process in barrels that previously held a premium Cognac from France. Peerless says the finishing process imparts unique flavors to the bourbon, blending the rich, sweet, and spicy characteristics of bourbon with the fruity, floral, and nutty notes from the cognac-soaked barrels.

The Peerless team says they strategically select bourbon barrels that will create the perfect blend, highlighting the traits received from the Cognac barrel.

“We have taken our barrel finishing program to the next level with a Cognac barrel finished bourbon. This expression has been in the works, and the barrels, for many years and has truly exceeded our expectations. I am
extremely proud of our team for balancing our bourbon with the Cognac barrel properties in the way that they have. It was perfectly executed,” Fifth Generation and President, Carson Taylor tells BourbonBlog.com.

Be the first to learn about more new whiskey releases like this one by subscribing to our Bourbon Newsletter.

Kentucky Peerless Co Cognac Bourbon

Kentucky Peerless Cognac Barrel Finished Bourbon Whiskey Tasting Notes

“The additional aging in Cognac barrels leads to a smooth, silky mouthfeel that offers a rich and rounded finish,” John Wadell, Head Taster tells us.

Peerless says that the bourbon’s flavor profile with an added layer of complexity, introduces flavors of dried fruit, raisins, figs, citrus, honey, and subtle oakiness. The bourbon’s inherent vanilla, caramel, and spice are
complemented by the delicate sweetness and floral notes of the cognac barrel. They say the bourbon takes on a beautifully dark hue, with a golden amber tint.

Kentucky Peerless continues with the following tasting notes:

Nose: Fresh raisins, sweet herbs, and spices, toffee pudding, sweet rich tobacco, caramel apple, plums, fruit market,
toasted honey, vanilla bean, and maple syrup
Palate: Cranberry raisin bread, muscadine grapes, port wine, chocolate, leather, freshly baked apricot, and crisp
lingering pear.

Kentucky Peerless Cognac Barrel Finish BourbonThe post Kentucky Peerless Cognac Barrel Finished Bourbon Whiskey first appeared on BourbonBlog.

Four Riffs On Whiskey Cocktails Using Alternate Spirits

By Richard Thomas I can’t say how the hottest year on record is treating you, but late summer in my parts of the Bluegrass have soared to 97+ degrees Fahrenheit with roughly 60% humidity. So very hot and not actually steamy, but just sticky is bad enough when the mercury soars that high. It’s definitely …

By Richard Thomas

I can’t say how the hottest year on record is treating you, but late summer in my parts of the Bluegrass have soared to 97+ degrees Fahrenheit with roughly 60% humidity. So very hot and not actually steamy, but just sticky is bad enough when the mercury soars that high. It’s definitely time to set aside even whiskey on the rocks and go for chilled cocktails. To make a whiskey fan’s late summer more interesting, make those cocktails riffs on the whiskey cocktail classics by using not-whiskey as the main spirit. Here are some ideas:

(Credit: Wikimedia Commons CC by SA 2.0; Star 5512

The Botanist Islay Cask Aged Gin Manhattan

The essence of this riff I came to after earlier experiments with The Botanist’s Rested Gin is to exploit the longer barrel aging of this version for the rye whiskey one should use in a rosemary-smoked Manhattan. The botanicals and Islay peaty smoke enhancement make for a solid substitute-cum-riff here. Given the desired play for the herbal and smoke elements, it’s necessary to dial back the vermouth component to half what would be used in a classic Manhattan.

Ingredients:

  • Fresh rosemary sprigs
  • 2 oz The Botanist Islay Cask Aged Gin
  • 2 dash’s of Angostura aromatic bitters
  • 1 oz sweet vermouth

Torch the rosemary and cap it with a mixer, to capture the smoke. In a separate mixing glass, mix all the other ingredients. Pour that into the smoked glass, then cap and roll to mix the smoke in. Add some ice to chill the mixture, then strain and pour into a rocks glass/tumbler with a single large ice cub. Garnish with a leftover sprig of rosemary.

Aged Rum Vieux Carre
There was a time in the history of New Orleans when its drinks would have undoubtedly been more associated with rum coming from the Caribbean than the whiskeys coming down the Mississippi River. That is the inspiration for this particular riff, and it doubles down on that French colonial connection by reaching for some cognac too.

Ingredients:

  • Absinthe
  • 1.5 oz of aged rum
  • 1 oz of cognac
  • 0.5 oz simple syrup
  • 3 dashes Angostura bitters
  • 3 dashes lavender bitters
  • Lemon peel

Start by rinsing the inside of a chilled cocktail glass with the absinthe. Stir the remaining ingredients together with ice in a mixer, then strain into the cocktail glass. Twist with the lemon peel over the glass to express the citrus oils over the drink, then discard the peel.

Storywood Anejo Tequila Old Fashioned
This is a solid riff on a whiskey cocktail using an alternate spirit, as suited to Cinco de Mayo as it is to occasions that might have called for a mint julep. The tequila is aged not in an old bourbon barrel, but for 14 months in an old Scotch cask, giving a quite different direction for the base spirit.

Make this one the same way as you would for a classic Old Fashioned, but in place of the orange peel and cherry, use a couple of nectarine slices instead.

The Grapefruit Julep
Given it’s Kentucky, bourbonized association, most folks don’t know that the earliest references to the Julep don’t actually call for it to be made with bourbon. According to David Wondrich, the original spirit of choice for a Julep was cognac. Keeping that on mind–and I say this as a born and bred Kentuck–the Julep cries out for riffing. I’ve reached for this particular spin ever since the first time I tried it, especially since I always seem to have a bottle of the requisite vodka on hand for reasons unknown.

Ingredients:

  • 1.5 oz vodka
  • 1 lime quarter
  • 0.75 oz freshly squeezed pink grapefruit juice
  • 0.5 oz honey
  • At least two sprigs of fresh pepper or spearmint.

Combine all ingredients except the honey into a mixer, and only then add the honey and stir. Add crushed ice and shake. Strain into the julep cup. Add a sprig of mint as a garnish.