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Highball is a quarterly publication of ABC Fine Wine & Spirits, Florida's largest family-owned wine and spirits retailer.
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S P I R I T S M A G A Z I N E • S U M M E R 2 0 1 4
Hi ghballSMALL-BATCH SPIRITS?
Tampa-based distillery
WHAT ARE
F R E S H E N U P Y O U R
S K I L L S
CANE VODKA:
mixologist
Welcome to the first ever issue of our spirits-focused magazine, Highball. A “highball” is a type of mixed drink, usually a liquor base combined with a mixer, that’s served in a tall, or “high,” glass.
Mixology, a little lesson in spirits, gift ideas and then some—summer is in full swing and we want to give you the tools to make it through.
DID YOU KNOW FLORIDA HAS ONE VODKA TASTING ROOM?
Hannah talked with Pat O’Brien, founder of Tampa’s own Cane Vodka
THERE ARE SPECIALTY BEERS, AND THEN THERE ARE SPECIALTY SPIRITS
Meghan discusses what makes a spirit “craft” or “small-batch”
A HOT SUMMER FOR FLORIDA MEANS LIGHT, REFRESHING COCKTAILS FOR US
Nate concocts an original mixed drink using only the freshest ingredients
DON DRAPER ISN’T THE ONLY ONE DRINKING SCOTCH
Daniel gives a lesson in Scotch 101, and how to choose one for someone other than yourself
CREATE YOUR OWN COCKTAIL USING A SMALL-BATCH GIN
Uncle Val’s Botanical Gin is smooth and zesty—just right for a day by the pool
3 5 8
4 6
Cane tasting room
Highball is a quarterly
publication of ABC Fine
Wine & Spirits. Copyright
2014 ABC Liquors, Inc.
All rights reserved.
Not all products are
available in all stores. If
the product you’re looking
for isn’t available, ask us
to order it for you!
Hannah Grantz
Editor
Meghan Guarino
Contributing Editor
Lorena Streeter
Contributing Editor
In this issue:
Articles from two of our
in-store specialists, Nate
Palm (Oviedo) and Daniel
Eddy (Gainesville).
Are you an at-home
mixologist? Find
us on Instagram
(abcfinewinespirits)
and tag your crafty
concoctions using
#abcmixologist!
Follow us on Twitter
@abcwinecountry.
We’re also blogging
daily at
blog.abcfws.com.
Highball 2
Highball 3
Cigars, nightlife, beaches, the Rays and…vodka?
That’s right; Tampa is home to Florida’s only vodka
tasting room at The Florida Distillery, where you
can try their full lineup of Cane Vodka flavors. Not
near Tampa? That’s ok, too—because you can pick
up their Miami Mango, Orlando Orange, Key
West Lemon & Lime, and Premium vodka selec-
tions at your local ABC Fine Wine & Spirits.
The Florida Distillery kicked off in 2012, after
founder Pat O’Brien says that he “always drank
Ketel One, because up until a few years ago
when Tito’s came along, there weren’t options for
American made vodkas.” And that’s the basis of
this company—all American. Pat went on to say,
“We wanted to start our production process with
sugar cane, skipping the first step of using potatoes,
grains, etc., like most other vodka distillers, and
make this vodka of basically sugar, yeast and water.”
Local, local, local…
In addition to being sugar cane based, Cane Vodka
is also made almost entirely of Florida-produced
ingredients. From the fruits and sugar cane to the
bottle labels—this vodka is as local for Floridians as
it gets. We’re talking strawberries from Plant City,
oranges from Seminole, blueberries from
Hernando and grapes from Polk County…
just to name a few.
The only thing about these vodkas that isn’t
Florida-native would be the high flint bottles.
Those are made in Missouri, though, so Cane
Vodkas are 100% American made products. And
you won’t find any marshmallow or whipped
cream flavors in Cane’s lineup—they’re all fruit
flavored so the team at The Florida Distillery
can keep sourcing directly from Florida.
Supporting local is great—but local vodka that
tastes amazing…well, that’s about as good as it
gets. During our visit to The Florida Distillery we
tried Orlando Orange—and wow, that’s fresh. It
tastes just like biting into a ripe, juicy, just peeled
orange—but with a little kick. I’d love to try this
one mixed with orange and pineapple juices, or
for a little extra flavor in a mimosa.
Want to visit Florida’s
only vodka tasting room?
You can. And here’s even better news: it’s free.
If you’re in or around the Tampa area, sign up
on The Florida Distillery’s website (cane-vodka.
com/) to make a reservation for you and your
friends to stop in for a tasting. All tastings include
3 flavors (rotating seasonally) plus a sample of
their Premium, non-flavored vodka. A member
of the team will also give a little education in how
their products are distilled and filtered, as well as
a lesson in “how to taste” vodka. Remember, these
tastings are available by reservation only and just
on the weekends. But, if you want to get a small
group together for a private tasting, Pat tells us
that’s always an option.
The Florida Distillery’s Cane Vodka
H A N N A H G R A N T Z
LOCAL VODKA with local flavor
So many flavors,
so little time…
Premium— Cane Premium
Vodka is made from Florida
natural sugar cane and is drip
filtered to give it a smooth and
sweet finish. Bronze Medal
winner in the 2013 World
Spirits Competition.
–Distillery Notes
Orlando Orange— We use
a unique process where we
take Florida Hamlin Oranges
and flash distill them with the
rinds so the oils come through
the distillation process and
give it a distinct taste you must
try for yourself.
–Distillery Notes
Miami Mango— Miami
Mango Vodka is a tribute to
the tropical fruit that flourishes
in South Florida. This fruit
blended perfectly with our
vodka and can be enjoyed neat
or mixed with your favorite
citrus beverage.
–Distillery Notes
Key West Lemon
& Lime— Key West Lemon
& Lime is made from Florida
Key limes and lemons. This
sweet and flavorful vodka
makes a great mojito.
–Distillery Notes
Not all products are available in all stores. If the product you’re looking for isn’t available, ask us to order it for you!
Highball 4
We’ve arrived at a time when nothing seems
too far away—you can buy American brews
and Napa wines in almost every country. But
while technology spans the globe bringing
our clinking glasses closer together, a sense
of pride bubbles each time a drink from your
hometown is ordered, even more so when it
is praised. You’ve seen this in craft beer and
in local wines, and the idea is spreading to the
world of spirits.
Gone are the days of simple cocktail orders.
We live in an era when homemade syrups are
ubiquitous and barrel-aged libations are
common. A standard Jack and Coke is no
longer the standard. Instead, bartenders are
creating their own sodas and using locally
distilled spirits.
Craft spirits are beginning to gain traction in
bars and restaurants, and now retail stores.
These spirits are often considered high quality
and sometimes experimental. But here’s the
thing: There is a difference between a craft
spirit and a small-batch spirit.
A craft spirit is made by a small, independent
company. These distilleries are similar to the
craft breweries of the beer world. While they
technically produce smaller quantities, the
distinction lies in the size of their distillery, not
in the quality of their spirits or the knowledge
and passion behind their product.
In the case of Texas-based Balcone’s Distillery,
the founders transformed an old welding shop
into their own distillery. In the five years since
Balcone’s opened, they have been awarded 40
international and national awards, including
the distinction as the 2014 Icons of Whisky
America Craft Distiller of the Year. Balcone’s
Baby Blue Whiskey, Brimstone, Rumble Spirit
and True Blue Whiskey are available through
special order at ABC Fine Wine & Spirits.
On the other hand, a small-batch spirit is made
from distillery giants who produce national
(and sometimes international) brands. The
term is regularly used to describe experimental
batches or high-end products—ever heard of
Knob Creek Bourbon Whiskey? It’s made by
Jim Beam. So are Booker’s, Basil Hayden’s
and Baker’s.
Because there are no written rules or regula-
tions regarding the size of a small-batch spirit,
the number of barrels produced depends
entirely on the regular production of the
distillery. For example, if a distillery usually
generates 5,000 barrels of bourbon, technically
they could produce 1,000 barrels of a different
recipe and call it small-batch. The definition at
this point is rather fluid.
Until the fine lines are drawn on what defines
a small-batch spirit and how large a craft
distillery can be (Tito’s Vodka produces over
150,000 cases each year and is considered a craft
distillery), we’re left to rely on the terms used to
describe the spirits by the distillers themselves.
M E G H A N G U A R I N O
Small Batch, Big Flavor
Basil Hayden’s Bourbon - Artfully
aged to taste, this golden amber
Kentucky straight bourbon whiskey
has aromas of spice, tea and a hint
of peppermint. Spicy and peppery
on the palate with a touch of honey
in its light body. A gentle bite leads
to a dry, clean, brief finish.
– Distillery Notes
13th Colony Southern Corn
Whiskey - A traditional Southern
recipe, aged in old oak barrels, it
has a smooth and complex taste
with hints of oak, spice, butter and
sweet corn. Not for the faint of
heart, this dangerously drinkable
whiskey is bottled at 95 proof.
– Distillery Notes
Hangar 1 Straight Vodka - Vodka
from grapes—it’s a little strange.
We blend a Viognier eau de vie
with spirit made from Midwestern
wheat to make a perfectly balanced,
fruity, “straight” vodka.
– Distillery Notes
Grays Peak Vodka - Distilled from
American grain and charcoal fil-
tered, this vodka has a faint vanilla
scent and a subtle sweetness, with
a faint gingery twang on the finish.
90 points.
– Wine Enthusiast
Casamigos Reposado Tequila -
George Clooney, Rande Gerber and
Mike Meldman bring you Casa-
migos, a small batch, ultra-premi-
um tequila made from the finest,
hand-selected 100% Blue Weber
agaves, grown in the rich red clay
soil and cool climate of the High-
lands of Jalisco Mexico. Our refined
process ensures a smooth mouth
feel with no unnecessary additives
and is gluten-free.
– Distillery Notes
SMALL- BATCH
May Not Be Craft
Waking up to see the sun shining with a nice
breeze passing through the trees, the overwhelming
need to go outside grabs hold. Last Saturday was
one of those kinds of days. On Saturdays, there is
a nice little farmer’s market in Oviedo that I have
never had a chance to go to. I’ve been trying to
come up with a new, fresher, healthier, seasonal
drink and going to a farmers market was a perfect
place to find inspiration.
Using fresh, local ingredients to make a cocktail
helps in more ways than just providing a delight-
fully fresh flavor. For example, one of the ingredi-
ents I decided to use for my Fresh Strawberry Fizz
was a wild flower honey from Honey Bee Mine.
Using a fresh, local, seasonal honey not only adds
the sweetness I was looking for, but helps in fight-
ing off seasonal allergies. The honey is made with
some of the same pollen that is causing allergies
to flare up, immunizing you in a way.
The other ingredient I found that really called out
to me was a strawberry jam from Orange City Jam.
The jam is made of fresh strawberries, sugar, and
lemon juice, making it a perfect “mixer” for the
libation that had been forming in my head.
Using local ingredients when making a seasonal
drink is always a great way to grasp the flavor
that is surrounding you. If I was living in another
region there is a very good chance that these ingre-
dients would change, but for where I am, the honey
and strawberry jam flavors grasp the area perfectly.
Since my flavors are fresh, I wanted to try and
keep with the trend in my choice of spirit. I decided
to go with Grays Peak Small Batch Vodka as my
base. Grays Peak uses small batches of spring water
that go through reverse osmosis before being
distilled five times. This gives the vodka a very
clean, pure taste. A perfect balance to my already
fresh ingredients.
Flavors aren’t the only thing that makes a drink
perfect for the season—it’s also how it makes you
feel, and this one needs a little more refreshment.
Upon adding some fresh squeezed lemonade and
tonic water, I got what I was looking for. Now to
put it together so all of you can take a step towards
becoming your own at-home mixologist:
Fresh Strawberry Fizz
• 1 teaspoon wildflower honey
• 1 tablespoon strawberry jam
• 2 ounces Grays Peak Small Batch Vodka
• 2 ounces fresh squeezed lemonade
• 2 ounces tonic water
Directions:
1. Mix all ingredients (except tonic water)
together in a cocktail shaker
2. Shake with ice until all ingredients are
completely blended
3. Pour into glass over ice
4. Top with tonic water and give a light stir
5. Enjoy!
So the next time you see the sun shining and the
breeze blowing, take a moment, sit back, and
indulge in a Fresh Strawberry Fizz.
Have fun. Stay safe. And enjoy.
N A T E P A L M , O V I E D O A B C F I N E W I N E & S P I R I T S
At-home MixologyFRESH STRAWBERRY FIZZ
D A N I E L E D D Y, G A I N E S V I L L E A B C F I N E W I N E & S P I R I T S
Highball 6
Everything You Need to Know to Give the
Because of the complex and even intense flavors,
Scotch is a spirit to sip and savor, not binge
consume— so it leads us to a comfortable place
of moderation. “Scotch and water,” “Scotch on the
rocks” and “Scotch neat” (or “Scotch straight”) are
the most popular ways to imbibe Scotch. Notice
that in all three there is very little mixing, letting
the special flavors of Scotch come forward.
Though we can’t help but think of Scotch in a
classical, Mad Men kinda way—as a businessman’s
drink—more and more women drink Scotch today
because there are so many styles. Yes, it’s still the
archetype for a Father’s Day gift, but I know many
mothers who love a good Highland Single Malt,
with its subtler flavors of caramel and spice. Not
to be reductive, or sexist, but it seems that more
of my male guests love the smoky peatiness of
an Islay. A few years ago, there was a line of new
Scotches (which already sounds like an oxymoron,
since Scotch is so steeped in history) that called
themselves by their style. They were blended single
malts, but closer in style to a single malt than to
a true blend, and used names like “The Smokey
Peaty One” and the “Rich and Spicy One.” Though
they were excellent products, they went against the
classical nomenclature of terroir and didn’t seem as
historically classy, so are no longer on the market.
Scotch drinkers like that they are drinking history,
and that you have to do a little work to find the
right Scotch.
“Whisky” comes from old Gaelic for “Water of
Life” (like “Eau de Vie” in French), seeing distilled
spirits as a more pure source of life, and Scotch
whisky goes back to the 15th century. There
are currently five recognized Scotch-producing
regions: Highland, Lowland, Speyside, Islay and
Campbeltown. Speyside, which was an offshoot of
Highland, has the largest number of distilleries.
Another sub-region of the Highlands is called
the Islands, and includes all the Scotch-produc-
ing Islands except Islay, so includes Arran, Jura,
Mull, Orkney and Skye. Lowland has the fewest
distilleries, with just Auchentoshan, Bladnoch and
Glenkinchie. Campbeltown was one of the original
four (with The Highlands, Lowland and Islay) and
was removed as a region a few years ago, though it
was recently reinstated as a recognized production
region and includes Glen Scotia, Glengyle and
Springbank as distilleries. Already you can see
some of the complexity in Scotch whisky, and
each region has very noticeable flavor profiles
and distinct characteristics.
Blended Scotch is exactly that, taking single malts
from different regions and blending them for a
smoother, perhaps more homogenized flavor,
though different blends are distinct. Most Scotch
drinkers start with the more affordable blends and
then graduate to the singles. If your father likes a
Dewar’s or Johnnie Walker Red, then I’d try him
on a Highland or Speyside this Father’s Day. If he
prefers Johnnie Walker Black or Black Grouse, then
I’d give him an Islay or Lowland. More and more
blends are being produced in more varied styles
like the Black Grouse, which is an Islay-heavy
blend from well known blended Scotch producer
Famous Grouse, which is more of a Highland style.
As you can see, finding the right Scotch as a gift
can be a little tricky, so it’s good to know what they
like before—though a Speyside or a Highland are
always pretty safe bets. I only go to Islay if I know
they like a smoky style. The geography defines
much of the single malt style and with Islay (and
other Islands to a slightly lesser degree) the use of
peat (much more readily available than wood) to
stoke the distiller’s fires brings that peaty character
to the whisky. My favorite Islay is from Bunna-
habhain, and they use water from a fast-flowing
river, rather than an artisanal well below a peat
bog, so it’s the most elegant of the Islays. If you like
a little more smoke, then try Ledaig from The Isle
of Mull, which, like true Islays, Ardbeg, Bowmore
and Laphroaig, really tastes like you are sipping
the essence of a peat bog. The Spey River, Scot-
land’s second longest and fastest flowing river (and
known for its salmon), helps give Speyside a softer
flavor with a hint of sea air. Speyside has almost
half of all Scotch distilleries, including Aberlour,
Cragganmore, Glenfiddich, The Glenlivet and
The Macallan. The Highlands includes my
personal favorite, Dalwhinnie with its softer
and more elegant flavors, as well as Dalmore,
Glenmorangie and Oban.
As you can imagine, it can be nice to talk to an
expert when you are selecting a Scotch gift—and
most of ABC’s wine consultants moonlight as
Scotch consultants, so feel free to go to your local
ABC and ask lots of questions. If you are new to
Scotch, then hosting a Scotch tasting can be a great
way to try many different styles, as well as different
ages. How long the Scotch ages impacts the flavor
GIFT OF SCOTCH
Highball 7
as well as in what kind of barrel, two more criteria
that can drastically impact the flavor of your single
malt. Age brings complexity and subtlety and
the barrel choice can bring a whole new range of
flavors, whether using old Porto casks, or Sherry
or Sauterne or even American Bourbon barrels.
Recently, I tried the Balvenie 14 year in Caribbean
rum casks, which brought a tropical sweetness to
this Speyside that shocked me, and it’s become
one of our most popular styles. So not only do you
have to look at the region, but the barrel-aging and
the number of years to hone in on the right style
for you. Remember, the older the Scotch the more
expensive it will be.
There are lots of foods that can pair with Scotch,
but for a basic tasting, think about a range of palate
cleansers, or palate enhancers, depending on the
food. Consider the inherent flavors within the
varying Scotches, and looking to Scotland’s own
specialty foods can give us some insight. Let’s bag
the haggis (Scotland’s offal specialty) and look to
other quick and easy pairings. Both cheese and
chocolate can work very well, since they also have a
diversity of flavors and origins. Look to harder and
saltier cheeses rather than creamy ones. I prefer
darker chocolates with Scotch rather than milk
chocolates, and try geographically sourced choco-
lates with geographically distinct Scotches. Smoky
whisky needs a smoky chocolate, like those from
Java, Indonesia and Sao Tome. Highland and Spey-
side would go with more elegant Belgian choc-
olates, sourced from the Ivory Coast or Ghana.
Remember a selection of nuts or even coated nuts;
I love a Highland Scotch with peanut brickle or
fiddlefaddle (not very pretentious at all). Assorted
dried fruit (figs and apricots work best) are always
a good standby at a Scotch tasting.
Here are some items I paired with distinct regional
Scotches: smoked asiago on sourdough French
bread with Islay; Scottish smoked salmon on
pumpernickel points with dill and crème fraiche
with Speyside; smoked almonds stuffed in
dates wrapped in prosciutto with Lowland; and
Scottish-style lemon bars with a shortbread base
with Highland. Of course, there are many options
available online but these four recipes worked
particularly well with these four distinct locales.
Here are the Scotches I paired: Bunnahabhain 12
year Islay with its elegant smokiness and a hint of
malty nuttiness; Glen Moray 12 year Speyside with
its toffee, ginger marmalade and subtle saltiness;
Auchentoshan Classic Lowland with honeysuckle
and vanilla, saltwater taffy and rich nutty flavors;
and Deanston Virgin Oak Highland with softer
caramel and charcoal notes, and hints of apple and
nutmeg. These are all under $50 per bottle, with
the 12 year Bunnahabhain as the most expensive,
while the other three are all around $30 per bottle.
You can upgrade this by choosing the Deanston
12 year or the Glen Moray 16 year (a GREAT gift
for dad this year since it’s a only $60 per bottle, and
in a neat historical canister), but a Scotch tasting
doesn’t have to break the bank to be a whole lot of
fun! There is always more to learn about Scotch;
this is just the beginning.
Uncle Val’s is a small-batch botanical gin inspired
by Zio Valerio’s (Valerio Cecchetti, an uncle of
August Sebastiani) love of gardening and native
Tuscan cuisine. The botanicals are not only Uncle
Val’s favorite cooking ingredients, but also happen
to make an exceptionally unique and smoothly
delicious gin.
The botanicals
JUNIPER: The prototypical gin ingredient, juniper
is what gives gin its piney flavor.
CUCUMBER: Adds a cooling effect to the taste,
along with subtle freshness cues. In Uncle Val’s,
it softens the lavender.
LEMON: The citrus zing provides balance amongst
the botanicals, along with the added benefit of
crispness. It’s the first flavor you get in Uncle Val’s.
SAGE: Sage has been held in high regard through-
out history both for its culinary and medicinal
properties. With the juniper, it’s the first scent
you’ll notice (breathe deep!).
LAVENDER: Historically used for its calming
effect, lavender provides the finishing note.
Lava
Uncle Val’s is filtered using carbon and lava rock or
pumice, which has a porous density that’s perfect
for gin, removing impurities that might otherwise
mar the flavor.
Full immersion
Immersion bags (think big tea bags) which steep
in the liquid for several hours. Some botanicals
stay in longer than others to impart a heavier
flavor and aroma.
The taste (from the website)
Uncle Val’s presents a complex and subtly pleasing
sensation of flavors. Raise your glass and you’ll
notice crisp aromas of sage and juniper. Your first
sip will bring out a bright lemon taste, which gives
way to a warm, spicy, lavender finish, softened by
the coolness of cucumber. Each sip bolsters the
botanical flavors, along with a continuous
presence of piney juniper.
The perfect recipe:
Uncle Val’s Botanical
Gin Fizz – 2 oz Uncle Val’s
Botanical Gin, juice of
½ lemon, ½ oz Chambord,
1 egg white, ½ oz
simple syrup.
Pour all ingredients into a
cocktail shaker filled with
ice. Shake vigorously, and
strain into a chilled
martini glass.
Perfectly simple syrup
Simple syrup is, well, simple! Combine equal
parts sugar and water (say, 1 cup sugar to 1 cup
water); bring to a boil in a saucepan, and boil,
stirring, until sugar is completely dissolved. Cool.
Use in cocktail recipes when called for.
L O R E N A S T R E E T E R
BOTANICAL GIN
8989 South Orange Ave.Orlando, Florida 32824
UNCLE VAL’S
Highball 8
Not all products are available in all stores. If the product you’re looking for isn’t available, ask us to order it for you!
