Napa Valley Distillery If it’s hard to imagine by Stacy Scales The INK | p. 3 a time when Napa life calls for something other than wine, it may be time to expand your horizons: Napa Valley Distillery, the first distillery in the city of Napa since Prohibition, is the perfect place to start. Arguably best known for their Napa Vodka, the locallyowned and operated distillery also boasts roughly a dozen other hand-crafted spirits. With a tasting salon located in the bustling Oxbow Public Market, Napa Valley Distillery is accessible to locals and tourists alike. And what better complement to the food issue than tailor-made tasting notes, complete with suggested pairings? First up, the much-acclaimed Napa Vodka: named one of the Top 50 Spirits in the World by Wine Enthusiast, it also earned a rare Double 10 rating from Chris Carlson of Spirits Review. Created in small batches, with each bottle hand-numbered, Napa Vodka is the first in the world to be crafted from a single vintage (100% Sauvignon Blanc grapes, in this case). Proprietor Arthur Hartunian suggests pairing his exquisite, flavorful vodka with cheeses, fruit (grapes or berries, specifically), charcuterie or chocolate. Libations for Every Occasion Another gem in the distillery’s collection is the Old Hollywood Ginn, purposely misspelled to differentiate it from other gins made with overpowering juniper essences. Crafted by Hartunian himself, the ginn is oak-aged in an attempt to replicate the feel of an old Hollywood movie set, including the scent of perfumes and cigarette smoke. While two of the botanicals are “super secret” and only known to Hartunian and wife Lulu, the ginn is complex and heady, boasting bergamot, coriander, cardamom, fir, cinnamon, and blood orange in addition to gin’s signature element, juniper. Its pairing suggestions closely mirror those of the vodka, though it would be excellent with orange peel or slices. One of the rarest spirits the distillery offers is a Plum Brandy, barrel-aged for fifteen years. A collaborative effort between Hartunian and Lance Winters (of St. George Spirits), the plum brandy was made to celebrating the passing of a bill into law that made spirits tastings legal. Of four barrels made, Hartunian got just one, so when it’s gone, it’s gone. Made from 100% Santa Rosa plums, it pairs nicely with sharp cheeses, though it might be best as an after-dinner drink on its own or with a lemony dessert, though nothing too sweet or chocolate-driven that could overpower the delicate notes. The Mint Julep Cocktail is also barrel-aged, though like most of the distillery’s spirits, it differs from its peers in that it’s made with brandy rather than bourbon. Using local produce from Big Ranch Farms, the Mint Julep combines flavors of three-yearold chocolate, pineapple, and mints; it shouldn’t be paired with a big meal, but would be fantastic over brunch fare like omelets or poached eggs. The barrel-aged Manhattan Cocktail is made with blood orange bitters, sweet vermouth, and brandy, rather than the more traditional rye whiskey and Abbott’s Bitters. A lighter version of the traditional Manhattan, this cocktail works especially well as a before-dinner drink, particularly if you’ll be drinking wine with your dinner, as Hartunian says he would. The Meyer Lemon Liqueur, which won the platinum medal at the World Spirits competition, is made like most limoncellos, using Meyer lemon peel, sugar, and alcohol. Five years ago, it was the first spirit that the distillery made, using organic Meyer lemons in a meticulous process to avoid getting any bitter pith in the taste. Great as an after-dinner sipper, the liqueur pairs perfectly with cheeses or a great fruit bowl (think strawberries, mangoes, and pineapple). Hartunian notes that it would also work well in cooking and marinades. The East India Cocktail is barrel-aged like most of its peers, using brandy, curacao, blackberry syrup, and blood orange bitters. Best served shaken in a coupe glass (an old-style champagne glass), it lends itself best to rich pairings like berries and chocolate. As Hartunian says, “Chocolate and brandy are like peanut butter and jelly: they shouldn’t go together, but they do.” This summer, look for Napa Valley Distillery to offer a Brandy Cordial, an Old Hollywood Cocktail (made with ginn, vermouth, and pineapple syrup), apple and pear brandies, a Negroni Cocktail, a Sidecar Cocktail, and a Cherry Eau de Vie. Cheers!
NVLife_SeptOct_2014
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