Month: November 2021

Bourbon vs Whiskey

Good morning friend!

Frequently I am asked what is the difference between whiskey and bourbon, so today I thought I would talk about the differences with you. So pour yourself a nice old fashioned and lets chat.

First lets start with the basics…. ALL bourbon is whiskey, not all whiskey is bourbon.

Whiskey is a spirit that is made with fermented grains (rye, corn, wheat, and barley). Bourbon is one of the types of whiskey, however there are some more rules when it comesto the process of making the bourbon that allow it to be classified as that. To be a bourbon the whiskey must be made from at least 51% corn, be at least 80 proof, be made in the US, and be aged in a NEW charred American whiteoak barrel. Bourbons are generally smoother then whiskey, and the majority of the time tends to be a bit sweeter then whiskey due to the high amount of corn used to make it.

Straight Bourbon is a style of bourbon that has even stricter standards that must be followed. A straight bourbon has to be aged for at least two years, and if itisless then four years the bottle must say so.

FUN FACT: Since the US requires the standard of new American white oak barrels for our bourbon barrels. They can only be used once, so many distilleries will sell their used barrels overseas to other countries that will then use the barrels for their spirits.

Fall Weather

Fall hit us hard here in PA over the past few days. Our warm weather disappeared practically overnight and the chilly temps have hit! For us that means warm hot ciders on the porch, campfires, and cozy blankets! We love sharing a boozy cider with our friends, and in todays case we are using Doc Windle Bourbon to give our ciders some pizazz!

Boozy Doc Cider:

11/2 oz Doc Windle Bourbon ( or pour with your heart, we dont judge here)

2 tsp local honey

1/2 cup hot apple cider

cinnamon stick

The details:

Heat your cider on the stove, I like to do it in a pot. Add your honey, and stir! When everything is mixed and warmed up pour that cider into your mug! Top with Doc Windle bourbon, and stir with a cinnamon stick! Drop the cinnamon stick in your mug, itll soak up all the boozy goodness and flavor your cider! Enjoy!

Let’s talk glassware!

Hey there friend!

Have you ever seen someone bring their own glassware to a bar, or tasting? I’m sure if you have one of your first thoughts may have been something along the lines of what a snot! Trust me I was there once too, I would have absolutely thought they were being a little rediculous. However, there is actually science behind the glassware you use and how your spirits taste!

Let’s dive in shall we?!

Essentially the different types of glassware that we have available now, have evolved to make our spirits and cocktails taste better. The glassware is desiged to accentuate the aroma, colors, flavors, and hold the temperature of the cocktail. Many times they also assist the bartender in proper serving sizes.

For example, the well known martini glass. Because martinis typically do not contain ice, these glasses provide a long stem so the warmth of your hand doesnt warm the cocktail.

You may have also noticed that bars almost always serve their cocktails in glass and not plastic, this is important as well! The alcohol can act as a solvent on the plastic, especially when left to sit for a period of time or if it has a high alcohol conent. It then creates a “plasticy” flavor to the drink changing the overall taste, which needless to say is not the goal.

Ok, we’ve gone over drinking from different glassware, now let’s talk about washing it! Did you know that when washing a scotch (american single malt) glass you do not want to use soap or a brush to clean the glass? The best way to clean it is warm water and gently rubbing your fingers around the inside of the glass, before any residue has been left behind and dried. There is a chance, although small, that when washing a glass with soap that some of the soap residue will stay in the glass. The next time scotch is poured into that glass the soap will bind to the scotch’s aroma and alter both the smell and flavor. Not a risk I suggest taking.

I’ve created a little cheat sheet about some of the more common glassware you may see below.

Wine glass– There are two basic types of wine glasses, the red and the white. While both glasses will most likely have  astem the red wine glass with have a more round bowl shape to better aerate the wine while the white wine glass willhave a smaller opening so that the wine doesnt over aerate and oxidize to fast.

Flutes– These glasses are tall and thin to help keep those bubbles going for ya. Less surface area helps them to last longer.

Highball– These are your typical bar glass, they are nice and tall to make that drink look large! They are mostly used for drinks that do not contain as much alcohol as mixers.

Old Fashioned– These glasses are more likely to be used in a cocktail with more alcohol content. They also are frequently used if you are muddling, or just ordering a neat or on the rocks.

Glencairn– These are a favorite for me. These nosing glasses are perfectly made for tasting whiskey, and have been created to get the most flavor possible out of every sip.

Snifter- Cradle this baby in your hand as you swirl your spirit. The large bowl shape allows for a perfect gentle swirl and the wide top allows for the aroma to really escape the glass so you get a larger wiff of the flavor profile as you sip.

Now of course there are alot more options out there for you, we chose to share some of the more common glassware that you will see.

Reintroducing Ourselves

Hey there friend!

Nice to see you again! It’s been awhile since we’ve had a moment to chat, so we thought this would be the perfect oppurtunity to say hi, see how everyone is doing, and let you know what’s been going on in our world! You may already know that we have been busy creating a variety of new products. It has been wonderful to see how much everyone is loving them! We have definetly expanded our brand quite a bit, and in the process we have been making some in house changes too! We are so excited to let you know that we are offering private tastings at two locations now! We have introduced bourbon, rum, and vodka to the Spring House family, and there are even more things on the way!

Let’s take a minute to chat about some of these new products!

Filmore Rides Select- Our select is a five year aged whiskey that is smooth as butter! The sweet molasses taste will have your tastebuds watering and wanting more! It is the perfect on the rocks whiskey, smooth and well rounded with a wonderful rich flavor.

Doc Windle Bourbon- Our bourbon is amazing if I do say so myself, and I know that you may think I’m biast. Sure, maybe a tad, but this bourbon can hold its own! With its deep cherrywood flavors and subtle hints of vanilla this bourbon is truly one of a kind.

St Malachi Rum- Be sure to read the bio of our rum before purchasing, because there is a great story behind it! We’ll give you the summery here. We have partnered with a local church, yup you guessed it St. Malachi, to creat a rum that really honors their history. With their love and support we will be donating a portion of the proceeds from each rum bottle bak to the church!

17 Hands Vodka- Meet our newest addition to the Spring House family! This vodka is smooth, earthy, and perfectly well rounded. Blending perfectly into a wide variety of cocktails, or standing out on its own, 17 hands is a showstopper! We like to think of it as having a martini without having to mix a thing!

This is just the start of our new family members! There will be more additions throughout the end of the year, and early next year as well! Please comment and let us know what you would be interested in seeing next!

Sip Notes: By Jennifer Litwin

The word whiskey translates to ” water of life.” In many ways, our home believes that statement to be true. On its own whiskey has the power to create these incredible memories, however, if you can learn how to enhance its pure essence you can craft beautiful moments that may last a lifetime. I learned to respect whiskey early on and have loved it ever since. My first sip with my grandfather on the back of his boat while fishing in the summer heat, with a simple whiskey and coke is something I’ll never forget. The smell of that drink even now years later brings me back to the simplicity of that day. Since then I’ve learned to treasure all of the details that whiskey has to offer, and I’ve crafted recipes both for the beginner as well as the expert and everyone in between.

In this book you will find

  • The basic tools to help you craft your own cocktails
  • Popular classic whiskey cocktails
  • Exclusive cocktails handcrafted for this book
  • The history and stories behind the drinks

Find the book on Amazon for $9.99! All drinks are made to work with our spirits specifically!

The Irish Oir: By Memories on Main

This Drink Is Designed By Our Partner Memories on Main! Go Check Out Their Website At
www.makingmemoriesonmain.com
Or Stop In To Try The Mix Yourself!

The Muse: By Memories on Main

This drink is designed by our partner Memories on Main! Go check out their website at
www.makingmemoriesonmain.com

Or go stop in to try the mix your self!

The Manhattan Cocktail

One of the finest and oldest cocktails, the Manhattan is truly a classic cocktail. A very simple, but enjoyable, recipe that only requires a few ingredients. This recipe is also variable to each persons taste. But, none the less lets dive into it!

For this drink you will need the following:

  • 2 ounces Filmoore Rides Whiskey
  • 1 ounce sweet vermouth
  • 2 to 3 dashes aromatic bitters
  • Cherry, for garnish

First step will be to pour the whiskey, sweet vermouth, and bitters into a mixing glass with ice cubes.

Next, just stir your mixture, strain into a chilled cocktail glass, garnish with the cherry and enjoy!

Recipe Variations:

The Manhattan has inspired countless cocktails over the years. You may also notice that many share only the whiskey in common with the original recipe. Just as the name “martini” is popular with fancy vodka and gin cocktails, and “margarita” is a common choice for tequila cocktails, “Manhattan” has become synonymous with nearly any whiskey cocktail that’s served “up.”

  • Dry Manhattan: Use a dash of dry vermouth and garnish with a lemon twist.
  • Perfect Manhattan: Use equal parts sweet and dry vermouth and garnish with a lemon twist.
  • Bourbon and Blood: Blood orange liqueur is paired with bourbon and vermouth for a bourbon and blood, and a hint of tarragon adds a truly interesting twist.
  • Manhattan 101: Fresh ginger and mint shine in this fascinating Manhattan, and the powdered sugar is certainly a unique spin.
  • Mile High Manhattan: Skip the vermouth and pour a vanilla liqueur along with orange liqueur for a mile high. It gets really intriguing when you add a little anise to the mix.
  • The Rustic Manhattan: Apple whiskey and raspberry vermouth put an unusual twist on the original recipe. It is fantastic for autumn nights.

The Whiskey to Vermouth Ratio

The Manhattan is much like the martini in that it requires a base spirit (whiskey or gin) with vermouth. The martini uses dry vermouth while the Manhattan uses sweet vermouth. This sweeter fortified wine works best with the majority of whiskeys. Yet, if you find the right whiskey, dry vermouth can be used to make a great drink as well.

Like the martini, each drinker will have their preferred ratio of whiskey to vermouth. The 2:1 in the recipe above is a good starting point and the most common mix for the Manhattan. Many drinkers also prefer a 4:1 mix with just 1/2 ounce of sweet vermouth for 2 ounces of whiskey. Play around with this ratio to find your personal idea of the perfect Manhattan. It’s also likely that this will change depending on the particular whiskey you’re pouring.

The story of the Sazerac cocktail began in 1838 when Antoine Amedie Peychaud, a New Orleans apothecary, mixed cognac with his proprietary Peychaud’s Bitters. In the 1850s, this “toddy” (not a hot toddy, but an early name for a cocktail) was the signature drink of the Sazerac Coffee House in New Orleans. That’s where it received its name and became the first “branded” cocktail. In 1869, bartender Thomas H. Handy purchased the bar from Sewell Taylor. A few years later, he added Peychaud’s Bitters to the portfolio of his growing liquor business, which would become the Sazerac Company. By the 1890s, rye whiskey took over for the brandy, and Handy was selling bottled Sazeracs. In the 1940s, Herbsaint became the anise liqueur of choice, primarily due to the longtime ban of absinthe in the U.S. (it was lifted in 2007).

The Classic Whiskey Old Fashioned

A sugar cube soaked in bitters, a shot of whiskey, and an orange peel; creating an old-fashioned cocktail from scratch really is that easy. This classic drink has been served since the mid-1800s and is as popular today as it was back then.

The old-fashioned is one of the best ways to dress up your favorite whiskey without significantly altering the taste.

There are many ways to adjust this recipe, too. Follow an original, simplified approach, incorporate one of the modern twists, or personalize it to your taste or the whiskey you’re pouring at the moment. Muddle or stir, add soda, use syrup, or ramp up the fruit… The point is that you enjoy the drink, so have fun exploring all of the options!

Now, here’s what you need to make this:

  • 1 sugar cube, or 1/2 teaspoon sugar
  • 3 dashes bitters
  • 2 ounces ​Filmoore Rides whiskey
  • Orange peel, for garnish
  • Maraschino Cherry, for garnish

Start by placing a sugar cube or sugar in an old fashioned glass and saturate it with bitters. Muddle or stir to mix.

Next, add our whiskey, fill the glass with ice, and stir well.

Finally, express the orange peel over the drink before dropping it into the glass: Twist up the peel and give it a good squeeze (directed toward the glass, not your eyes) and bits of citrus oil will spray into the drink. Add a cherry if you like.

It’s common for drinks to morph and evolve over the years. That’s especially true when it’s one of the very first cocktails, and today there are many variations on the old fashioned.

The intent of the old-fashioned is to avoid adding too much to it, which allows the whiskey to shine. The best old-fashioned drinks are simple mixes, and it’s essential to pay close attention to the quality of each ingredient. From there, it’s all a matter of personal choice.

Recipe Variations:

  • For much of the 20th century, the old-fashioned was muddled with an orange slice and topped with a splash of club soda and a maraschino cherry. It’s a nice drink but many bartenders have reverted to the simpler version.
  • When using granulated sugar (rather than a cube), it’s common to add 1 teaspoon of water, then stir until the sugar dissolves.
  • Alternatively, use a splash (barely 1 teaspoon) of simple syrup instead of granulated sugar, mixing it with the bitters before adding ice and whiskey.
  • Adding an orange slice or peel to the muddle is a modern twist. The earliest old-fashioneds barely used the fruit as a garnish. Some bartenders pair a lemon peel with certain whiskeys and some use both orange and lemon peels.
  • Angostura aromatic bitters are the classic choice, though today’s market includes a great variety of bitters. Orange bitters are nice, and any whiskey barrel-aged bitters are a natural accent for the drink. Some whiskeys can even handle unusual flavors such as chocolate, peach, or rhubarb.

Why Is It Called an Old-Fashioned? Modern drinkers can relate to the story of the old-fashioned. This cocktail sparked the same type of “old versus new” debates in the late 19th-century bar that modern “martinis” menu’s produce today. In truth, the old-fashioned was considered “old-fashioned” over a hundred years ago. Around the 1880s, the American cocktail scene really started to boom. Bartenders were creating new drinks with curaçao, absinthe, syrups, and fruit juices, and they were a hit. There were, of course, the holdouts, those nostalgic drinkers who wanted a simple drink with a kick like they got in the “old days.” To them, all of the fancy stuff was a waste of time. After countless newspaper editorials and bar debates, the old-fashioned got its official name. It was first published under the name in Theodore Proulx’s (of Chicago’s famous Chapin & Gore saloon) 1888 “The Bartenders Manual.”

The Pendennis Club Myth

For decades, the creation of the old-fashioned was attributed to the Pendennis Club in Louisville, Kentucky. David Wondrich points out in his book “Imbibe!” that this is false: The club opened in 1881, but a year before that, “old-fashioned cocktails” were mentioned in the Chicago Tribune. There was even an “ambiguous newspaper squib” that mentioned old-fashioned drinks as early as 1869.

In truth, the old-fashioned formula dates back to the 1850s, if not earlier. It was made with whiskey, brandy, or gin (Old Tom or “Holland,” better known today as genever). It was quite simply liquor, sugar (not syrup), and ice. Add bitters, and you have the original definition of a cocktail.