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Editor’s Toast: Here’s to New Adventures

Welcome to the debut issue of Spirited magazine. The idea for this publication came from the simple observation that, in recent years, the beer, spirits, cider and wine industries have blended. There’s crossover and interest between all these sectors — and, often, beverage producers are the most curious consumers. We want to share stories, techniques, trends and research in a way that entertains and informs, advancing the conversation and giving those in the adult beverage community a way to connect and learn from one another. Today, it’s about collaboration, not competition. Spirited is based in Sonoma County, Calif., a place well known for its contributions to the wine industry. What may be less apparent is its role in the burgeoning craft beer, hard cider and distilled spirits arenas. Check our destination piece, “The Crawl: Sonoma County,” to find out where to go next time you’re here for fabulous artisan cocktails, craft beer and cider, and elegant, thoughtful wine lists. Going forward, we’ll spotlight “Maker Districts” and beverage hotspots across the county, issue-by-issue. Our stories this time focus on production. We have information about tracking software and microbiome DNA mapping for vineyards and wineries, but we don’t stop there. Whether it’s hearing from a family of bourbon still makers, uncovering what the inspiration is to barrel age beer or learning what goes into becoming a master distiller, I hope you’ll...

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Last Call: Duke’s Spirited Cocktails

Last Call: Duke’s Spirited Cocktails At Duke’s Spirited Cocktails in Healdsburg, Calif., the term “craft cocktails” is taken literally. Doors opened in June 2016 and the place was an instant hit. When you enter, the first thing you’ll likely notice is the amazing selection of pretty much every kind of spirit you can imagine, with a heavy influence of local producers. The menu includes “Tap Roots” (six different carbonated cocktails on tap), “Annuals” (seasonally influenced gifts from the cocktail masters), “Perennials” (year-round favorite mixes) and a wonderful selection of almost entirely local wine, beer and cider. The bar also makes its own sodas including root beer, ginger brew, tonic, seltzer, grapefruit and lemon-lime. Most ingredients are grown locally and organically. There’s also a chalkboard menu featuring a “daily inspiration” cocktail, which changes every two to five days, and a rotating selection of “Spritz,” “Punch” and sangria options. One of the most popular tapped drinks is “Fool’s Paradise,” a sassy and refreshing blend of Frida Khalo tequila, clarified passionfruit, Dolin Blanc vermouth and bay laurel. From the annuals list, The Siren (Vida Mezcal, cucumber, lime, lemongrass, jalapeño, bergamot and rao ram) is a smoky, scintillating choice. We spoke with co-founder Tara Heffernon, who partnered with Laura Sanfilippo, Steven Maduro and Cappy Sorentino to make things happen. The four had all previously worked at nearby Spoonbar. The partners designed the interior...

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