Sacramento's Best Irish Coffee

The Best Irish Coffee by de Vere's Pub

 The Best Irish Coffee?

We believe that de Vere's Irish Pub has the best Irish Coffee around. Press play to see what all the buzz is about!

The Irish Coffee Challenge

The best Irish CoffeeThe Irish Coffee Challenge is not just for anyone–it’s for those who take coffee, whiskey, and road trips seriously. de Vere’s Irish Pub challenges you to compare their Almost Famous Irish Coffees to the world famous Irish Coffees at The Buena Vista Cafe in San Francisco–and tell us which one you like best!

Why? Our regulars often comment on how incredible our Irish Coffees are and almost always reference the Buena Vista’s in the same sentence.  So we created this experience to allow people to vote on their favorite Irish coffee.  The challenge is simple, and requires a small journey, but will lead to the discovery of the best Irish Coffee.

You’ll need to order Irish Coffees at both establishments, take pictures of your challenge experience, and secure a sober driver. Are you up for the challenge?

Take our Irish Coffee Challenge!

The Irish Coffee Challenge!

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The Irish Coffee Challenge

The Irish Coffee Challenge is not just for anyone–it’s for those who take coffee, whiskey, and road trips seriously. de Vere’s Irish Pub challenges you to compare their Almost Famous Irish Coffees to the world famous Irish Coffees at The Buena Vista Cafe in San Francisco–and tell us which one you like best!

Why? Our regulars often comment on how incredible our Irish Coffees are and almost always reference the Buena Vista’s in the same sentence.  So we created this experience to allow people to vote on their favorite Irish coffee.  The challenge is simple, and requires a small journey, but will lead to the discovery of the best Irish Coffee.

You’ll need to order Irish Coffees at both establishments, take pictures of your challenge experience, and secure a sober driver. Are you up for the challenge?

Take the Irish Coffee Challenge!

Go to irishcoffeechallenge.com to see how YOU can be a part of the quest for the best Irish Coffee!

 

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Eagle Rare Vs. Eagle Rare 17 yr

Eagle Rare Eagle Rare is 10 years old, and the Bourbon equivalent of a single cask Scotch malt whisky. Soft and delicate on the nose, with honey, leather, vanilla and mild oak. Sweet corn and stewed fruits on the palate, with spices, vanilla and developing rye notes. The finish is long and quite sweet, with a hint of ginger. 45.0% ABV,

Eagle Rare 17yr

The Eagle Rare brand was introduced in 1975 by Canadian distilling giant Joseph E Seagram & Sons Inc, and in 1989 it was acquired by the Sazerac company of New Orleans. In its present incarnation, Eagle Rare is part of Sazerac’s Buffalo Trace Antique Collection, which is updated annually. The latest variant of Eagle Rare, launched last autumn, comprises barrels that were distilled in the spring of 1991. Big and bold on the nose, with vanilla, wood adhesive and almonds, plus a whiff of leather. Very smooth on the palate, full-bodied and fruity, with rye and a hint of mint. The finish comprises vanilla fudge and a final kick of spice. *** 45.0%

A note from de Vere’s Irish Pub:

Our management staff at de Vere’s Pub is dedicated to building Sacramento’s largest whiskey list. We add whiskeys to our list as often as possible, in order to offer our guests the best and most comprehensive assortment in Northern California. To further educate our patrons (and ourselves), we like to post reviews of these whiskeys on our blog. This lets our guests read up on the whiskeys we offer before coming to visit our whiskey bar—which we know you’ll fall in love with upon your first visit.

The whiskey bar is located in the back room of our Irish Pub in downtown Sacramento, which is owned and operated by an Irish family. We understand that you have a lot of choices in the bars and restaurants that you frequent in the Sacramento area, and we hope that we can earn your patronage by providing you with a one-of-a-kind experience. Our goal is to provide you with the best place in town to eat, drink, and socialize with your family and friends. So, grab a friend and come down for an incredible whiskey and dining experience!

 

You can try this Whiskey at  de Vere's Pub in downtown Sacramento.

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The History of Bourbon

"Bourbon is an American whiskey, a type of distilled spirit, made primarily from corn and named for Bourbon County, Kentucky. It has been produced since the 18th century. While it may be made anywhere in the United States, it is strongly associated with the Commonwealth of Kentucky.

On 4 May 1964, the United States Congress recognized Bourbon Whiskey as a "distinctive product of the United States." The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5.22) state that bourbon must meet these requirements:

  • Bourbon must be made of a grain mixture that is at least 51% corn.
  • Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
  • Neither coloring nor flavoring may be added.
  • Bourbon must be aged in new, charred oak barrels.
  • Bourbon must be entered into the barrel at no more than 125 proof (62.5% alcohol by volume).
  • Bourbon, like other whiskeys, may not be bottled at less than 80 proof (40% alcohol by volume.)
  • Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.
  • Straight Bourbon aged for a period less than four years must be labeled with the duration of its aging.
  • If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.

In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as "straight bourbon"—with or without the "straight bourbon" label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-mixed cocktails made with straight bourbon aged the minimum two years. However, a few small distilleries market bourbons aged for as little as three months.

Production process:

The typical grain mixture for bourbon, known as the mash bill, is 70% corn with the remainder being wheat and/or rye, and malted barley. The grain is ground, dissolved in water, and usually, though not always, mash from a previous distillation is added to ensure a consistent pH across batches. Finally, yeast is added and the mash is fermented. The fermented mash is then distilled to (typically) between 65% and 80% alcohol.

This clear spirit is placed in charred oak barrels for aging, during which it gains color and flavor from the wood. Changes to the spirit also occur due to evaporation and chemical processes such as oxidation. Bourbons gain more color and flavor the longer they age. Maturity, not a particular age, is the goal. Bourbon can age too long and become woody and unbalanced.

After aging, bourbon is withdrawn from the barrel, usually diluted with water and bottled to at least 80 US proof (40% abv). Most bourbon whiskey is sold at 80 US proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 151 proof have been sold. Some higher proof bottlings are "barrel proof," meaning that they have not been diluted after removal from the barrels.

Bourbon whiskey may be sold at less than 80 proof but must be labeled as "diluted bourbon."

Geographic origin:

Bourbon may be produced anywhere in the United States where it is legal to distill spirits. Currently most brands are produced in Kentucky, where bourbon has a strong association. Estimates are that 95% of the world's bourbon is distilled and aged in Kentucky. Bourbon has also been made in Colorado, Kansas, Illinois, Indiana, Missouri, New Jersey, New York, Ohio, Pennsylvania, Tennessee, and Virginia.

Bardstown, Kentucky, is called the Bourbon Capital of the World and is home to the annual Bourbon Festival in September.

The Kentucky Bourbon Trail is the name of a tourism promotion intended to attract visitors to eight well-known distilleries: Buffalo Trace (Frankfort), Four Roses (Lawrenceburg), Heaven Hill (Bardstown), Jim Beam (Clermont), Maker's Mark (Loretto), Tom Moore (Bardstown, added to the trail on August 27, 2008), Wild Turkey (Lawrenceburg), and Woodford Reserve (Versailles).

History:

Oak casks, shown stacked in ricks, used to store and age bourbon. Bourbon, or rather whiskey in general, that escapes naturally from the wooden casks, as seen by the stains along the sides of the barrels, is known to distillers as the "angel's share".

The origin of bourbon is not well documented. Instead, there are many conflicting legends and claims, some more credible than others. For example, the invention of bourbon is often attributed to a pioneering Baptist minister and distiller named Elijah Craig. Rev. Craig (credited with many Kentucky firsts, e.g., fulling mill, paper mill, ropewalk, etc.) is said to also be the first to age the distillation in charred oak casks, "a process that gives the bourbon its reddish color and unique taste."[7] Across the county line in Bourbon County, an early distiller named Jacob Spears is credited with being the first to label his product "Bourbon whiskey." Spears' home, Stone Castle, warehouse and spring house survive; one can drive by the Spears home on Clay-Kaiser Road.

It should be noted that Berkley Plantation in Virginia lays claim to the first bourbon whiskey produced in 1621, by George Thorpe, an Episcopal priest, although they did not call it "bourbon" at the time.

Although still popular and often repeated, the Craig legend has little actual credibility. Similarly, the Spears story is a local favorite, rarely repeated outside the county. There likely was no single "inventor" of bourbon, which developed into its present form only in the late 19th century.[8]

Distilling probably arrived in what would later become known as Kentucky when Scottish, Scots-Irish, and other settlers (including, English, Irish, German, and French) began to farm the area in earnest in the late 18th century. The spirit they made evolved and gained a name in the early 19th century.

When American pioneers pushed west of the Allegheny Mountains following the American Revolution, the first counties they founded covered vast regions. One of these original, huge counties was Bourbon, established in 1785 and named after the French royal family. While this vast county was being carved into many smaller ones, early in the 19th century, many people continued to call the region Old Bourbon. Located within Old Bourbon was the principal Ohio River port from which whiskey and other products were shipped. "Old Bourbon" was stencilled on the barrels to indicate their port of origin. Old Bourbon whiskey was different because it was the first corn whiskey most people had ever tasted. In time, bourbon became the name for any corn-based whiskey.[9]

A refinement variously credited to either James C. Crow or Jason S. Amburgey[10] was the sour mash process, by which each new fermentation is conditioned with some amount of spent mash (previously fermented mash that has been separated from its alcohol). Spent mash is also known as spent beer, distillers' spent grain, stillage, and slop or feed mash, so named because it is used as animal feed. The acid introduced by using the sour mash controls the growth of bacteria that could taint the whiskey and creates a proper pH balance for the yeast to work.

As of 2005[update], all straight bourbons use a sour mash process. Crow or Amburgey developed this refinement while working at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky. As of today, there are no running distilleries within the current boundaries of Bourbon County due to new counties being formed from Bourbon County over time.

A resolution of the U.S. Congress in 1964 declared bourbon to be a "distinctive product of the United States." That resolution asked "the appropriate agencies of the United States Government... [to] take appropriate action to prohibit importation into the United States of whiskey designated as 'Bourbon Whiskey.'"Federal regulation now defines "bourbon whiskey" to only include "bourbon" produced in the United States.

National Bourbon Heritage Month:

On August 2, 2007, the U.S. Senate passed a resolution sponsored by Senator Jim Bunning (R-KY) officially declaring September 2007 "National Bourbon Heritage Month," marking the history of bourbon whiskey.  Notably, the resolution claims that Congress declared bourbon to be "America's Native Spirit" in its 1964 resolution.  The 1964 resolution, however, does not contain such a statement per se; it only declares that bourbon is a distinctive product identifiable with the United States in the same way that Scotch is identifiable with Scotland.  The resolution has been passed each year since.

Present day:

Since 2003, high-end bourbons have seen revenue grow from $450 million to over $500 million (£231 million to over £257 million or €308 million to over €343 million), some 2.2 million cases, in the United States. High-end bourbon sales accounted for eight percent of total spirits growth in 2006. Most high-end bourbons are aged for six years or longer.[15]

In 2007, United States spirits exports, virtually all of which are American whiskey, exceeded $1 billion for the first time. This represents a 15 percent increase over 2006. American whiskey is now sold in more than 100 countries. The leading markets are the United Kingdom, Canada, Germany, Australia, and Japan. Key emerging markets for American whiskey are China, Vietnam, Brazil, Chile, Romania, and Bulgaria.

You can try a lot of the  Whiskey's in this post  at  de Vere's Pub in downtown Sacramento.

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Bulleit

Bulleit Bulleit Bourbon is made by following the small-batch technique inspired by Augustus Bulleit over 150 years ago. Only the highest quality ingredients are used. Bulleit Bourbon’s subtlety and complexity stem from its unique blend of rye, corn and barley malt, along with special strains of yeast. Because Bulleit Bourbon is especially high in rye content, it has a bold and spicy character with a distinctively smooth, clean finish.

The hints of oak and spice, the russet color, the crisp, clean flavor that feels smooth in the throat, the notes of vanilla and honey – all add up to a bourbon that has a distinct and individual character. The complex taste of Bulleit Bourbon is something that can only be appreciated once tried.

Bulleit Bourbon is an American brand of straight bourbon whiskey characterized by its high rye content at approximately 30%, the absence of phenol and aging of at least six years.[1] The design of the flask is reminiscent of an old-fashioned brown medicine flask with raised lettering and a cork stopper. The bourbon is 45% alcohol by volume, or 90 proof in most countries, in 2008 however, in Australia, Bulleit Bourbon is now imported at 40% and bottled in the UK, rather than in the US. This change has also been marked by the label on the bottle no longer being applied diagonally, but horizontally, as pictured, and also a change in the manufacture of the actual glass bottle. The new bottle design is screw top as opposed to plastic mounted cork, and the bottle lettering is raised higher and its bottle manufacture is generally lower quality, but will only be seen in the UK bottling (40%) export markets. Bulleit sold on the UK market, presently (after this change in bottling location) is presumably also 40% alcohol by volume, not 45%.

History:

According to company lore, the first batch of Bulleit was first made in the 1800s by Augustus Bulleit, but discontinued after his death. In 1987, the great-great-grandson of the original creator, Tom Bulleit created the first modern-day batch, which was introduced to US markets in 1999, and Australia, UK and Germany in 2000.[2][3] In 1997 Bulleit was bought by Seagram, and is now distilled in Lawrenceburg, Kentucky.[4] Following an acquisition of Seagram, the Bulleit brand is now owned by Diageo.

You can try this Whiskey at  de Vere's Pub in downtown Sacramento.

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A toast of whiskey

A toast of whiskey

Author: Chris Macias
Published: March 16th, 2011 02:09 PM

"A pint of Guinness sounds good for St. Patrick's Day, but this year we're ready to give a little Irish whiskey a spin. In the world of spirits, Irish whiskey's known for being exceptionally smooth compared to its counterparts around the world.

In Ireland, the majority of whiskeys are distilled three times during production, making for a clean and delicately sweet drink that goes down easy before yelling "Erin go bragh."

Whiskey's been produced in Ireland for centuries, and the country was home at one point to more than 1,000 distilleries. That number has been reduced to just a handful in Ireland today, but they still produce a range of whiskey styles from such brands as Bushmills, Jameson and Redbreast.

To get a head start on St. Patrick's Day, we're here at de Vere's Irish Pub, where the TVs broadcast a Champions League soccer match with Barcelona vs. Arsenal.

De Vere's carries 32 different Irish whiskeys, from smoky peat whiskeys to a bottle of Tyrconnell that's been aged in sherry casks. De Vere's even hosts its own whiskey society to introduce enthusiasts to the diversity found in this spirit.

"We get a lot of people who started as wine drinkers and then found something new they liked learning about," said co-owner Simon de Vere White.

"In an Irish whiskey, you'll be looking for something that's well-balanced with a little heat and some spice. It'll have less of the caramel and vanilla flavors that you'll find in American whiskey and bourbon."

So where to start with Irish whiskey? Well, make your first decision one that could save your life. If drinking away from home, designate a driver or keep a taxi service's number on hand.

St. Patrick's Day ranks as one of the most dangerous days on the road due to alcohol consumption. According to the CHP, a total of five people were killed and 142 people injured in 240 alcohol-involved collisions statewide on St. Patrick's Day in 2009 and 2010.

After you've checked this off your list, Liquid Assets recommends you check out these three Irish whiskeys on St. Patrick's Day and beyond:

Slane Castle Irish Whiskey (roughly $30 for 750 ml bottle, $7-$10 per shot at bars): De Vere White likes to start newcomers with this smooth and cask-y spirit that's been aged in American bourbon barrels. This whiskey definitely carries a little kick and a spicy finish, but paired with a smooth and balanced mouthfeel, just like a proper Irish whiskey should.

Connemara Peated Single Malt Irish Whiskey (about $40 for a 750 ml bottle in stores, $7-$10 per shot at bars): Here's a tasty example of a peated whiskey, which uses grains that have been roasted over a peat fire. The result is a smoky and earthy drink that's something like the whiskey equivalent of a fine cigar. Look for an exceptionally long finish with a bit of sweetness and spice mixed in with that smoky character.

Redbreast 12-year-old Pure Pot Still Irish Whiskey (roughly $40 per 750 ml bottle in stores, $9 to $11 per shot at bars): Take a sip of this full-bodied yet impeccably balanced whiskey and you'll see why it was named "Whiskey of the Year" by "Whisky Bible" author Jim Murray.

Full of complexity, with flavors of sweet caramel, spice and a touch of sherry, this whiskey is one to sip and savor."

Click here to find out more!

Original Article