What to Drink

What to Drink with Charred Corn Avocado Salad: Mezcal Vago Elote

Chris Simmons, National Agave Spirits Specialist for Mezcal Vago, joins us today to tell us how to pair Mezcal Vago with pretty much anything -- but especially a Charred Corn Avocado Salad with Pickled Onions! Snag our recipe here: https://littlespicejar.com/charred-corn-avocado-salad/ The Pairing: We're going complementary flavors here -- corn with corn! Vago Mezcal uses charred corn in the second distillation and those flavors will marry perfectly with several elements of our salad. Do not sleep on pairing foods with agave-based spirits! Chris claims Italian food and Mezcal work beautifully. What Makes Mezcal Vago Special: * American best friends Judah and Dylan traveled to Oaxaca and decided to open a beachside bar. One day, Judah had an ear infection, and ended up falling in love with his nurse, Valentina. Valentina's father Aquilino grew agave for Mezcal as a hobby. They decided to sell his wares to fellow surfers on the coast, and it became wildly popular. Mezcal Vago was born. * Mezcal Vago has four bottlings from four different palenques (distilleries) in Southern & South-Central Oaxaca, with 4 different 'Terroirs' and village styles. Elote was the first they produced. * Vago in Spanish means a "Lazy bum," but also a term of endearment. Think: your grandmother yelling you to come inside after dark. "Time to come in, Vago!" * Corn adds a roundness and slight sweetness to this Mezcal Elote Differences between Mezcal and Tequila: * Types of Agave: Tequila and Mezcal are both agave spirits, but Tequila must all come from Blue Weber Agave, while Mezcal uses upwards of 3 dozen different agaves * Production Method: Mezcal is a more ancient style of production, while Tequila uses more modern methods. All agave needs to be cooked or steamed to convert the starches to fermentable sugars. In Tequila we use steam in an autoclave, while Mezcal we often cook agave in underground pits heated by firewood * Aging: Tequila is more likely to be aged versus Mezcal. Barrels were not traditionally found in most Mezcal-producing areas Learn more here: https://mezcalvago.com/ Mezcal Vago on Instagram: https://www.instagram.com/mezcalvago/

What to Drink in an Espresso Martini Du Nord Vodka & Frieda Coffee Liqueur

Chris Montana, Co-Founder of Du Nord Social Spirits, joins us today to tell us how to make the easiest Espresso Martini out there! The Pairing: It’s the cocktail hour, but you need a little pep in your step. If you are like our host, your mixology skills are extremely limited. You need a straightforward cocktail.. who can beat a 1:1?! The cold-pressed coffee and chicory from the Du Nord Frieda Liqueur will sing in your Martini! How to Make a Du Nord Espresso Martini: • 1 oz Cafe Frieda Coffee Liqueur • 1 oz Foundation Vodka • Small pinch of kosher salt (optional) • 3 coffee beans Directions: Shake all ingredients with ice for 15-20 seconds. Strain into a martini glass and garnish. Garnish with 3 coffee beans. What Makes Du Nord Special: • A Black-Owned brand with a diverse team working to elevate the Spirits industry as well as their community through the Du Nord Foundation. This foundation invests in economic opportunities for businesses that have been historically excluded. • Two philosophies Chris espouses for his spirits: "If you can't drink it straight, it's not actually good," and, "If it's in a cocktail, you should know about it." All Du Nord Spirits are delicious on their own but will also stand out in a cocktail • Du Nord means 'The North' in French and a nod to their northern roots in Minneapolis, Minnesota Learn more here: https://dunordsocialspirits.com/ Du Nord on Instagram: https://www.instagram.com/dunordspirits/

What to Drink in a Mundo Paloma: Siempre Rebel Cask Reposado Tequila

Alex Lacroix, CEO & Co-Founder of Siempre Tequila, joins us today to tell us how to make his famous Mundo Paloma cocktail! The Pairing: You're opening an expensive, aged Tequila, but you want to lose the pretense of it all. It's time to take the stuffiness down a notch by making a Mundo Paloma! How to Make a Mundo Paloma: * 3 ounces Siempre Rebel Cask Tequila (or any Siempre) * Squirt Soda * Sea salt * Grapefruit for garnish Directions: Pour Siempre into rocks glass. Top with Squirt soda and grind the salt into the glass. Garnish with grapefruit! What Makes Siempre Special: * Female founder, Monica Sanita and Co-Founder Alex Lacroix grew Siempre into a successful International brand from $9000 and a credit card. They put it all on the line to build a brand around Monica’s grandmother’s lifelong agricultural experience and creating agave spirits in Mexico. * During Prohibition, Banditos used to smuggle Tequila into Texas, but their clientele wanted something closer to Whiskey, so Tequileros started oak aging their spirits for that unique time and called it "Mexican Whiskey." Rebel Cask is a nod to that special era * The 100% Tahona crushed, wild-fermented, agave fibers in the tank, rested in "whatever crazy barrels we can get our hands on." <--This one happens to be Bardstown Bourbon barrels! Learn more here: https://www.siempretequila.com/ [https://www.siempretequila.com/] Watch Alex's Bottle-Rolling Video on Instagram: https://www.instagram.com/reel/C793M6LvwHZ/?igsh=bHd6MXU5cDBjaTM= [https://www.instagram.com/reel/C793M6LvwHZ/?igsh=bHd6MXU5cDBjaTM=]

What to Drink with a Farmer's Market Salad: Lingua Franca AVNI Chardonnay

Larry Stone, Founder of Lingua Franca Wines, joins us today to tell us why his AVNI Chardonnay is the perfect pairing for salads, Thai, and more! Paint the Pairing: You've just returned from the farmer's market with the makings of a beautiful salad: heirloom tomatoes, cucumbers, mozzarella, olives, red onions, and more! The acidity of salad dressing can be tough to pair with, though.. what's a guy to do?? Simply open a Lingua Franca AVNI Chardonnay - a wine bright enough with incredible acidity to hang with higher acid foods! What Makes this Chardonnay Special: * One of the most versatile food pairing wines in the New World! This Chardonnay is bright, moderate alcohol, & not too fruity. It's got enough acid to pair with acidic foods (like a salad with vinaigrette). You could even have it with foods with capsaicin heat, like chiles and peppers. * Lingua Franca means a 'universal tongue,' or language, and Larry believes that wine is that universal language that anyone can understand, without studying. This language of wine "brings people together respectfully to enjoy the diversity of life and love & respect one another." * Larry Stone found Winemaker Thomas Savre, one of the highest skilled winemakers in the world, training at the world-famous Domaine Romanee-Conti in Burgundy. He worked under the tutelage of Lingua Franca's famed Dominique Lafon. Learn more here: https://www.linguafranca.wine/ Instagram: https://www.instagram.com/linguafrancawines/

What to Drink in a Rocking Chair: Hillrock Estate Solera Bourbon

Jeffrey Baker, Founder, Hillrock Estate Distillery, joins us today to tell us why his Solera Bourbon is the perfect whiskey for reflecting on life's big questions in a rocking chair! Paint the Pairing: It’s a beautiful evening, and it’s time to get pensive, and time for reflection! You want a layered Bourbon that you could reflect on equally as long. The Solera aging has this Bourbon mingling with all sorts of flavors. Think about your day/week/year/LIFE while you think about this complex whiskey. What Makes this Whiskey Special: * This whiskey not just "Grain to Glass," it's "Field to Glass!" The grain used in Hillrock Estate whiskeys are grown on the property! * Not only do they grow their own grain, they also do their own floor malting and turn it into liquid gold. No one does this! * To top it off, this whiskey is aged in a Solera system, which is a process for aging spirits by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. Listen for more details! * These blends were also developed by the late, great, Master Distiller, Dave Pickerell