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Small Batch, Big Spirits: Pacific Distillery

Posted on 16th December, by DrinkGal in Insider. No Comments


Tucked into a small industrial park lies Pacific Distillery, the makers of Pacifique Absinthe and Voyager Single-Batch Gin. Woodinville, Washington, is known for its many wineries and tasting rooms, but with the fluctuation in the distilling laws, we aren’t surprised to see distilling in the mix. With just one 500-liter alembic still used for creating both the absinthe and gin, the operation and production at Pacific may appear small. But with two great products being produced and word catching on quickly, it won’t remain small for long.

Why do we like it? First, both the gin and absinthe are 100% organic. Marc Bernhard, owner of this family-run distillery, even grows some of the herbs himself, which includes wormwood, hyssop and lemon balm. Second, his recipes follow old tradition. The alembic still he uses was custom built for him by a company …

Trick or Treat? Wine Style!

Posted on 5th December, by DrinkGal in Ken's Wine Picks. No Comments


Ever stop and think: “This deal is too good to be true?” or “What’s the catch?” Even more wine specific: “Why is this so significantly reduced in price?” or “What’s wrong with it?” These are very valid and real questions that come into play when trying to pick out a great bottle of wine. I get asked these questions all the time from customers ranging from the super aficionados to the weekend wine drinkers. Are these deals tricks? Are they treats? With Halloween at the end of the month, I thought it would be a fun time to help you discern tricks from treats, dispel some rumors and give some industry insight in the process.

First of all, it is important to understand that all wholesale pricing must be posted to the state by the respective distributors, agents, or wineries. Generally, …

Great Balls of Ice?

Posted on 5th December, by DrinkGal in Insider. No Comments


At upscale bars in Japan, bartenders have been carving their own ice for a while. While ice has always been of interest to those of the craft, the use of a round shape was unknown to us. We weren’t even aware of it until we were sent a You Tube video of a bartender carving away at a chunk of ice until it looks, well, about like a baseball minus the stitches.

Why all the fuss? At first it seems to be a lot of work for something that doesn’t seem to be a big deal… it’s just ice, right?

Maybe not. Upon closer inspection and a little more research, the theory is that one spherical chunk of ice has less surface area than a bunch of cubes and therefore doesn’t dilute your drink as much while still cooling down whatever you …