white whisky siting...

Check it out! The new rooftop restaurant/bar at the modern wing of the Art Institute of Chicago has Death's Door White Whisky front and center. They didn't yet have a cocktail on the menu with it, but it is coming. this was further expalined by their beverage director that our distributor didn't have the product in time to make the cut for the first printing of the menu, but that it would certainly be on the second printing. Funny thing, when the white whisky came into Wirtz Beverage Illinois, they filed it under "white whisky" for which no one looked it up under when they were trying to order the product. The guys at the warehouse say the product was labelled whisky, but because it was clear, they filed it under vodka. So, needless to say, it took some time to sort it out, but we are all good now. So, go to Terzo Piano at the Modern Wing and demand a white whisky cocktail!

Thinking about New Orleans...

Spent a considerable amount of time today trying to decide what seminars i was going to attend ina few weeks at Tales of the Cocktail. I made my selections and then received a nice error message, so i have to go back and do it all again. In the meantime, check out this video of how to make a Ramos Gin Fizz- one of the favorites around the office here in the summer time.

One of the Ten Best? Gosh...

I have fallen behind in many things, including checking up on web sites that have posted things about Death's Door, I and I found this myspeedrail.com has listed little ol' Death's Door Gin as one of the best gins in America! Check out the list, there are some really good gins on there. I was happy to see our friends Derek and Sonja of North Shore also made the list. They are great people and make really great stuff.
Today I have to get more bottles ordered- we are running out faster than we anticpated. I also have to get another shipment of wheat from up north. Got to get moving...

Opportunities to sip some DDS this week...

Just back from a tasting last night at the Fizz Bar on Lincoln Ave in Chicago. Had a fun time with Dan, Chelsea and crew sampling out the lovely liquids and talking up classic cocktails. If you haven't been to Fizz before, its worth checking out, as they have good food, a great beer selection and a nice cocktail menu that includes lots of classic renditions- BeesKees, Aviation Cocktail, Remember the Maine, etc. I have to admit walking in there it feels a bit like they are trying to be all things to all people a little too much- TVs, pizza, pasta, salad, comfort food dinner, long bar, video jukebox, etc but I had to remind myself that this is what a great neighborhood bar is all about- not just a concept bar that only serves to one clientele.
After the event was done and good-byes were shared all around I scooted over with Jim Javenkoski, "The Professor", to the new Wit Hotel downtown to check out their beer selection and what they are doing with cocktails. Happy to see Death's Door represented in two cocktails down at the hotel bar (StateLake) and one cocktail up on the Roof Bar. Downstairs it was two classic riffs- a BeeKnees with the gin and local honey and a Boilermaker with the White Whisky, Maple Syrup and a beer back. This led to a lengthy discussion of the term "beer back" and why some drinks- Boilermaker and Bloody Mary to name a couple- come with beer. I found this on the web, but it really isn't an explanation.

Liquid Motivation

pretty cool. I went in to buy a new car today and the sales guy and i were deadlocked in negotiation over the price. I suggested that if we would lower his price, i would throw in a 6 pack of Death's Door Vodka and wham-o, just like that, the deal was done.
Now I get to drive my new car to Chicago tomorrow and he gets to go home and celebrate the good deal he made. i told him after the deal was set, "Now I didn't do this to just get you some cheap vodka, I expect you to be an ardent supporter."
He agreed. Win-win.

Just another day...livin' the dream

So, our car broke down, so i have had to spend a good portion of the day trying to figure out what to buy. i am totally torn because i want to buy from an American owned company, but can't find something that matches up with what i am looking for, plus, lets admit it, the US automakers don't exactly rule to roost when it comes to quality and reliability. I think the weakest argument to date I have heard has been, "Well, sure, if you compare them to the Japanese automakers, they don't make as good as cars, but the cars are still better than what they used to make!"
If that's the case, the side-by-side comparison of the Chevy Traverse and the Oxen drawn cart are stunning...
but, enough about my personal car crisis...
We are getting slammed with orders as of late! Wirtz Beverage Wisconsin pulled up to the distillery door today and asked to take as much as we have available. We gave them 10 white whisky, 25 vodka and 25 gin- hoping that will hold them over for at least a couple of weeks so we can get back to finalizing our order to Domaine Select in New York. We've been having to hide white whisky cases for them just so we can fill the order.

Travelling around

So, since the last time I blogged, we've switched distributors in Wisconsin, Illinois and Minnesota. Also have added the states of Iowa, New York, New Jersey and California to the mix. It's "work with" season, meaning I'm spending lots of time on the road, working with the various distributor sales reps. Minnesota one week, Indiana the next, then up to Northern Wisconsin. We've had lots of good response to the products- it feels like we've turned a corner on recognition of who we are and what we are trying to do. Its ironic that some of the hardest sales have been in Door County, where the wheat for our product is grown. J.J., of the illustrious JJ's and Waterfront, was practically out and out hostile towards the brand. "Why do I care if the grain is grown on Washington Island?" He asked, "So big deal, it helps two farmers. Have they ever come into my restaurant to eat?"
I told him I wasn't sure, but I was certain that no one from Grey Goose has ever eaten in his restaurant either.