Sacramento's Best Pub

A de Vere’s Pub Drinking Guide: What and When to Drink When You’re Here!

If you’re a newbie to the various libations de Vere’s has to offer, we’d like to provide a primer in order to maximize your pub experience.  Whether you are a beer fan, budget drinker, or supremely fond of oaky whiskies, de Vere’s has something perfect for you! Here's a de Vere's Pub drinking guide for your viewing pleasure!

Happy Hour

Join us Monday through Friday from 3:30 to 6:30 and take advantage of our discounted happy hour drink and food specials.  Our favorite combo?  Some of our ever-popular pub chips, washed down with a refreshing Wee Ginger (Jameson & Gingerale with barrel-aged bitters)—both $ 4 each!










Beer, Beer, Beer!

Of course you’ve heard about our perfectly poured pints of Guinness, and our extensive selection of draught and bottled beers, but did you know we offer a rotating array of specialty craft beers?  To boot, we are always listening to and encouraging suggestions from our guests!










Whiskey Obsessed

If you love this complex spirit, we’d like to welcome you to the club…literally! For a one-time fee of $50, you can have access to the various perks that come with being a member of our Whiskey Society.  Benefits include discounted whiskey tasting flights, “You Call It” whiskey nights, and the chance to participate in one of our not-to-be-missed Whiskey Dinners!







Specialty Cocktails

Sure we are especially fond of Guinness, but that doesn’t mean we can’t make a mean cocktail as well.  For a classic, try our de Vere’s Manhattan.  If you’re looking to change it up a little, we suggest the Buster Brown: Buffalo Trace bourbon, fresh lemon juice, simple syrup, and Regan’s orange bitters, shaken and served over ice. 

 

 

Join us for our 2nd Annual Kids Costume Brunch!

Sunday, October 30th9am-2pm de Vere's Irish Pub 1521 L Street Sacramento, CA

Get your kids in costume and come enjoy brunch with the family. (We'll be dressed up, too!) This special event will include: -Games for the kids to play while you wait for brunch -Treat bags for the family to decorate and fill with candy before leaving -An area for your kids to take photos and show off their costumes

We will also have: -A hostess to help get you a table as quickly as possible -Extra high chairs, but we recommend you bring your own as well (If you have a small portable chair), as there will be a lot of kids running around!

We're looking forward to another fun family event--and can't wait to see everyone's costumes! Last year's costumes blew us away...check them out below!

Videos: How to Shuck & Eat an Oyster

Two things you need to know for Sacramento's Oyster Festival this Saturday. Watch and learn!

 

How to shuck an oyster:
httpv://www.youtube.com/watch?v=ZFFplJOfyqg

How to eat oysters, according to Gary Busey:
httpv://www.youtube.com/watch?v=HweUEFBMgII

10 Fun Facts About de Vere's Irish Pub

1. We have lemon-lime Gatorade...on tap.2. All of our bar tops were "blessed" with a good rubdown of whiskey. 3. We give state employees 15% off lunch food Monday through Friday (and have since the day we opened)! 4. We have the biggest selection of whiskey in Sacramento. Check it out. 5. 20 of our staffers have at least one child. 6. The only food that's not made 100% in-house is the ranch dressing. 7. Our bar has an Irish penny built in it for good luck. 8. Our staff is stacked! One of our servers is a 3rd-degree black belt, another is a lawyer, one of our door hosts in an EMT, one of our managers is an ex go-go dancer, and one of our bartenders in a qualified corrections officers. 9. All of the photos on our walls are of our family. 10. Parlez-vous francais? Talk to Karli, she's fluent!

Forget Bottomless Mimosas...We Serve Bottomless Bottles!

Why order mimosas a la carte when you can keep refilling your glass yourself--with as much bubbly as you want? If you haven't noticed (or already abused) our bottomless bottle service, let us tell you: It's the best brunch-drinking deal in town. For just $10, you get unlimited bottles of champagne, plus carafes of OJ and cranberry juice. When you run out, just request another! It's perfect for groups, and pairs perfectly with both sweet and savory brunch foods. Come in, order your bottomless bottle service, and stay a while!

 

Trivia Teaser Answers

Last Friday, we posted the pub quiz questions from that week. To help inspire you to join us tonight (and EVERY Monday night), we're now posting the answers. How many did you know? See you tonight! 1. Who wrote the book entitles "The Adventures of Huckleberry Finn?" MARK TWAIN

2. Bonus: Yesterday (Sunday 7/10), the U.S. women's soccer team won their match against the team from which nation in the Women's World Cup. For a bonus point, in which nation is this tournament being held? BRAZIL, GERMANY

3. What continent, on average, experiences the most tornadoes annually than any other? NORTH AMERICA

4. What famous actor won a Best Director Oscar for directing the 1982 film "Reds"? WARREN BEATTY

5. Made by the Annabelle candy company, what is the name of the white taffy candy bar with the peanut butter center that is packaged in a black and yellow checkerboard wrapper? YABBA ZABBA

6. What is the name of the NHL team that plays their home games in Carolina? HURRICANES

7. In "Monty Python and the Holy Grail," the Knights who say "Ni" demanded that King Arthur use a specific type of fish to cut down the mightiest tree in the forest. What type of fish? HERRING

8. The star Belegeuse gets its name from the Arabic for "the giant's shoulder" and can be found in which constellation? ORION

9. Who is the author of the story known as the "The Strange Case of Dr. Jekyll and Mr. Hyde?" ROBERT LOUIS STEVENSON

10. In the first Gulf War, the U.S. put patriot missiles to the test against what 4-letter, Iraqi ballistic missiles? SCUD

11. What is the capital city of Uruguay? MONTEVIDEO

12.  Xylem or phloem: which is concerned with upwards water transportation through a plant, moving water and nutrients from the roots to the leaves? XYLEM

13. After a 20-year hiatus, which hugely popular CBS TV series, that ran for 13 full seasons, is set to return to the airwaves this fall, this time on TNT and with 3 of its most popular original cast members? DALLAS

14. Bonus: The word LASER is an acronym. What do the S and the R stand for in the acronym LASER? STIMULATED, RADIATION

15. Anagram: What specific professional job title can be made by unscrambling the phrase "Doogie is practical dirt?" Clues: 2 words, medical field. PEDIATRIC CARDIOLOGIST

16. Who was the scientist that is most often credited for being the first to propose the theory of a sun-centered universe? COPERNICUS

17. Bonus: On the classic TV sitcom, "The Munsters," who played Lily and who played Merman? YVONNE DE CARLO AND FRED GWYNN

18. Speaking of Lilies, the character Lily on which current TV show is going to be replaced by another actress for next season? MODERN FAMILY

19. Similar to how a UPC symbol works, these types of matrix bar codes found on signs and objects allow people with smartphones to take pictures of them to download information. What is the two-letter term for these types of barcodes? QR CODE

20. Anagram: The name of what city, followed by its state, can be made by unscrambling the phrase "Own creamy pig?" CASPER, WYOMING

21. Before adopting the Euro, what was the unit of currency of the Netherlands? GUILDER

22. Which U. S. president had the most children, 15 of them?! (Legitimate) JOHN TYLER

23. With regards to cholesterol, what do the letters in the acronym LDL stand for? LOW DENSITY LIPOPROTEIN

24. What controversial science-fiction and self-help writer with the first name of Lafayette, dies in 1986? L. RON HUBBARD

25. What nation has as its only two land neighbors India and Myanmar? BANGLADESH

26. What make and model of car was the General Lee on the classic TV show "The Dukes of Hazard"? DODGE CHARGER

27. In which U.S. city will you find the Arthur Ashe Tennis Stadium? NEW YORK CITY (FLUSHING, QUEENS)

28. Which Canadian province or territory is bordered by Alberta to its east? BRITISH COLUMBIA

29. Ireland: Ardrahan, Corleggy, Durrus and Cooleeny are all what type of Irish foodstuff? CHEESE

30: Bonus: Who are the managers of the American League and National League teams in this year's All-Star Game? BRUCE BOCHY, RON WASHINGTON

Tiebreaker: In what year was the first Subway sandwich shop opened in Bridgeport, CT? 1965

Our First-Ever Trivia Teaser

Every Monday night is trivia night here at the pub. For the first time, we're posting questions from this week's pub quiz. How many do YOU know? Leave your answers in the comments...we'll post the full set on answers on Monday to get you ready for another round that night! Happy weekend, all! 1. Who wrote the book entitled "The Adventures of Huckleberry Finn?"

2. Bonus: Yesterday (Sunday 7/10), the U.S. women's soccer team won their match against the team from which nation in the Women's World Cup. For a bonus point, in which nation is this tournament being held?

3. What continent, on average, experiences the most tornadoes annually than any other?

4. What famous actor won a Best Director Oscar for directing the 1982 film "Reds"?

5. Made by the Annabelle candy company, what is the name of the white taffy candy bar with the peanut butter center that is packaged in a black and yellow checkerboard wrapper?

6. What is the name of the NHL team that plays their home games in Carolina?

7. In "Monty Python and the Holy Grail," the Knights who say "Ni" demanded that King Arthur use a specific type of fish to cut down the mightiest tree in the forest. What type of fish?

8. The star Belegeuse gets its name from the Arabic for "the giant's shoulder" and can be found in which constellation?

9. Who is the author of the story known as the "The Strange Case of Dr. Jekyll and Mr. Hyde?"

10. In the first Gulf War, the U.S. put patriot missiles to the test against what 4-letter, Iraqi ballistic missiles?

11. What is the capital city of Uruguay?

12. Xylem or phloem: which is concerned with upwards water transportation through a plant, moving water and nutrients from the roots to the leaves?

13. After a 20-year hiatus, which hugely popular CBS TV series, that ran for 13 full seasons, is set to return to the airwaves this fall, this time on TNT and with 3 of its most popular original cast members?

14. Bonus: The word LASER is an acronym. What do the S and the R stand for in the acronym LASER?

15. Anagram: What specific professional job title can be made by unscrambling the phrase "Doogie is practical dirt?" Clues: 2 words, medical field.

16. Who was the scientist that is most often credited for being the first to propose the theory of a sun-centered universe?

17. Bonus: On the classic TV sitcom, "The Munsters," who played Lily and who played Merman?

18. Speaking of Lilies, the character Lily on which current TV show is going to be replaced by another actress for next season?

19. Similar to how a UPC symbol works, these types of matrix bar codes found on signs and objects allow people with smartphones to take pictures of them to download information. What is the two-letter term for these types of barcodes?

20. Anagram: The name of what city, followed by its state, can be made by unscrambling the phrase "Own creamy pig?"

21. Before adopting the Euro, what was the unit of currency of the Netherlands?

22. Which U. S. president had the most children, 15 of them?! (Legitimate)

23. With regards to cholesterol, what do the letters in the acronym LDL stand for?

24. What controversial science-fiction and self-help writer with the first name of Lafayette, dies in 1986?

25. What nation has as its only two land neighbors India and Myanmar?

26. What make and model of car was the General Lee on the classic TV show "The Dukes of Hazard"?

27. In which U.S. city will you find the Arthur Ashe Tennis Stadium?

28. Which Canadian province or territory is bordered by Alberta to its east?

29. Ireland: Ardrahan, Corleggy, Durrus and Cooleeny are all what type of Irish foodstuff?

30: Bonus: Who are the managers of the American League and National League teams in this year's All-Star Game?

Tiebreaker: In what year was the first Subway sandwich shop opened in Bridgeport, CT?

 

Don't forget to show your smarts! Leave answers in the comments!

It's Here: July's Lighter Side of Ireland Menu

Last month, we kicked off our first-ever "Lighter Side of Ireland" food series with the refreshing Seaside Menu. This month, we're getting rustic with a Farmhouse Menu, which debuted this week. Flavorful cuts of meat...crisp vegetables...fresh-picked, juicy fruits. Are you hungry yet? Even more mouthwatering is the fact that our prolific chefs (it's unreal how many unique dishes they dream up every month) have sourced the most satisfying ingredients from local growers.

Speaking of local, don't forget you can get a bottle of  wine at half price when you order two entrees, Monday through Thursday.  For more information check out our Weekday Wine & Dine promotion.

Check out the Farmhouse Menu below for the most updated lineup.

Booker’s Whiskey Notes

Booker’s "Booker'sBottled By: James B. Beam Distilling Co. Clermont,KY

TypeKentucky Straight Bourbon Whiskey

Alcohol content125.6 Proof

Availability US: Available Japan: Available Duty Free: Unknown Europe: Available

History: In 1988, Booker Noe introduced his own signature bourbon, Booker's True Barrel Bourbon. Inspired by a 200-year-old tradition, Booker's is the only bourbon bottled straight-from-the-barrel, uncut and unfiltered. First created as a holiday gift for his special friends, Booker's whiskey was so well-received that he decided to make it available to bourbon lovers worldwide; much to the joy of spirit connoisseurs everywhere. Booker's is the rarest, absolute best bourbon available.

Distinctions:

Booker’s Bourbon is the only uncut, unfiltered, straight-from-the-barrel, connoisseur’s sipping bourbon available today. It’s bottled at its natural proof of between 121 and 127, and aged between six and eight years. Booker Noe, Jim Beam’s grandson and master distiller emeritus, hand selects each barrel that will become Booker’s Bourbon. Each barrel that will become Booker’s bourbon is aged in the very center of the rackhouse where the temperature and humidity combines in the perfect proportion for the finest bourbon. This is truly the absolute best bourbon available. Tasting Notes Age: 6 to 8 years Proof: 121 to 127 Color: Deep, rich, smoky amber Aroma: Big oak, vanilla, smoky charcoal Taste: Intense, fruit, tannin, tobacco Finish: Clean, long, intense Award: Gold Medal Bourbon - Wine Enthusiast Comments: “A tasting of Small Batch Bourbons left me in awe of Booker’s.” – The Chicago Tribune”

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.

GET MORE PUB UPDATES HERE:

Find us on Facebook Follow us on Twitter View our videos on YouTube Visit our blog View our profile on LinkedIn

 

 

Paddy & Rebreast Irish whiskey

Paddy

Nose: Very linseedy, flowery and appetizing. Palate: Smooth, perfumy. Finish: Mustard. Comment: A classic Irish, though less full in flavour than Jameson.

Nose: Grainy from the off, but just a little more pot still sturdiness than of yore. A touch fruity but overall quite uninspiring. Palate: Much more toffee-vanilla than in recent years; enormously soft and completely lacking richness.

Finish: Dries as the oak takes over; becomes even bitter. Comment:  An unwieldy blend which disappoints thanks to its refusal to offer anything but a grainy, almost metallic hardness against an uncomplex softness.

RedBreast 12yr

There was a time when all Irish whiskeys were ‘pure pot still,’ made with a mixture of malted and unmalted barley, but today Redbreast is a rare survivor of the genre. As such it would be something to cherish even if it were not as excellent as it is. Redbreast dates back to the early 20th century, when the bonding company Gilbey’s of Ireland used the name for Jameson spirit which they matured and bottled, but since the 1990s the brand has been owned by Jameson’s parent company, Irish Distillers Ltd. Redbreast 12-year-old is distilled in Irish Distillers’ vast Midleton complex in County Cork, and maturation takes place principally in former Sherry casks, along with a percentage of ex-Bourbon wood. The result is a robust and deliciously individualistic whiskey, which offers a nose of linseed oil, mixed fruit, Sherry and vanilla. Big and voluptuous in the mouth, with characteristic Irish oiliness, cooked fruits, ginger and a developing nuttiness as it dries gently in a lengthy and well-mannered finish. A classic. 40.0% ABV

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.

Join our Whiskey Society to learn more about Whiskey's at a discount!

GET MORE PUB UPDATES HERE:

Find us on Facebook Follow us on Twitter View our videos on YouTube Visit our blog View our profile on LinkedIn

 

 

Kilbeggan & Knappogue Irish Whiskeys

Kilbeggan

Nose: Lemon-grass. Lime. Palate: Medium. Smooth. Sweetish, very toasty, malt character. Well-balanced. Finish: Nice balancing dryness. Leafy. Comment: Light but firm and satisfying. A welcome newcomer for everyday drinking.

Nose: No shyness to the firm, extra-clean grain, but the malt does balance things out beautifully. The fruit has receded in recent years but there are still hints of apple and grape. Palate: Fabulously lush, honeyed and delicately malted. The grain adds complexity. Finish: Still lush, moderately sweet, slightly grapey. The early spices vanish and leave some oak and a grainy firmness. Comment: A satisfying, finely balanced dram which again shows Cooley’s decent grain to good effect.

Knappogue Castle

Nose: Gently fruity, perfumy, smoky. Palate: Light on the tongue. Flowery. Oat-like flavours. Some maltiness. Vanilla sweetness. Finish: Light. A touch of spiciness. Comment: The vinho verde colour suggests a very light whiskey, and this certainly is, in both body and flavour. This bottling seems markedly thinner than the last vintage I tasted.

Nose: Attractive, obviously young but not immature. Grassy with a touch of muesli, sweet almonds and juicy malt. Sauvignon Blanc/green rhubarb ferment notes. Palate: Sweet and fresh all the way through: peaches, blossom and clover. Light nutty malt mid-palate with that winery/grapey note at the back. Finish: Peaches in syrup (en regalia?) then dry cereal. Comment: Hugely drinkable. Young but sweetly vibrant.

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.

Join our Whiskey Society to learn more about Whiskey's at a discount!

GET MORE PUB UPDATES HERE:

Find us on Facebook Follow us on Twitter View our videos on YouTube Visit our blog View our profile on LinkedIn

 

Sacramento's Largest Whiskey List

We have built our whiskey list over the past two years and are adding whiskey's every week.  We will create links between this list and our reviews of each whiskey as we post them to our blog.  We hope you will enjoy our whiskey bar in the heart of downtown Sacramento.  The whiskey bar is located in the back room of our Irish Pub.  Grab a friend and come down for an incredible experience!

Bourbon

Bourbon is an American whiskey, like Bulliet or Maker’s Mark, made from at least 51% corn and aged at least two years in new charred oak barrels.   Bourbon that meets the above requirements, has been aged for a minimum of two years, and has no added coloring, flavoring, or other spirit may be called Straight bourbon.

Basil Hayden’s 8yr

Booker’s

Bulleit

Buffalo Trace

Eagle Rare

Eagle Rare 17yr

Four Roses

George T. Stagg

Jim Beam

Jim Beam Black

Johnny Drum 101pr

Kentucky Vintage 17yr

Kentucky Vintage 21yr

Kentucky Vintage 25yr

Knob Creek

Maker’s Mark

Maker’s 46

Michter’s US 1

Noah’s Mill

Old Bardstown Estate

Old Forester

Old Forester Birthday

Pappy Van Winkle 12yr

Pappy Van Winkle 15yr

Pappy Van Winkle 20yr

Pappy Van Winkle 23yr

Pure Kentucky XO

Rip Van Winkle 10yr 90pr

Rip Van Winkle 12yr 107pr

Rowan’s Creek 12yr

Wild Turkey 101pr

Willett Reserve

Willett Family Estate 6yr

Willett Family Estate 13yr

William Larue Weller

Woodford Reserve

Rye Whiskey

Rye whiskey is made from a mash of at least 51% rye. Other ingredients are usually corn and malted barley. It must be aged in charred, new oak barrels. Rye whiskey that has been aged for at least 2 years may be further designated as "straight".

High West Silver

High West Bourye

High West Rendezvous

High West 16yr

High West 21yr

Michter’s US 1

Michter’s 10yr

Rip Van Winkle 13yr

Sazerac 6yr

Sazarac –Thomas Handy

Whiskey

Uisce beatha is Gaelic for “water of life”. Whiskey is a distilled spirit made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat and corn.

Crown Royal

Crown Royal Reserve

Crown Cask No. 16

Leopold’s Peach

Pendleton

Pendryn

Seagram’s 7

Tennessee Whiskey

Tennessee whiskey is different from bourbon by one key exception - it’s charcoal filtered before aging in barrels, and it has to be distilled in Tennessee.

George Dickel

Jack Daniel’s

Jack Daniel’s SB

Gentleman Jack

Irish Whiskey

Irish whiskey must be distilled and aged in the republic of Ireland or in Northern Ireland. It must be aged for at least three years in wooden casks. If the spirits comprise a blend of two or more distillates, the product is referred to as a “Blended” Irish whiskey.

Bushmills

Bushmills Black

Bushmills 10yr

Bushmills 16yr

Bushmills 21yr

Connemara

Connemara Cask

Finian’s

Jameson

Jameson 12yr

Jameson Gold

Jameson 18yr

Jameson 21yr

Jameson Vintage

John Powers

John Powers 12yr

Kilbeggan

Knappogue Castle

Michael Collins

Michael Collins SM

Midleton Rare

Paddy

Red Breast 12yr

Red Breast 15yr

Slane Castle

Tyrconnell

Tyrconnell Madera

Tyrconnell Port

Tyrconnell Sherry

Tullamore Dew

Tullamore Dew 10yr

Tullamore Dew 12yr

Scotch

Scottish whisky is aged in oak casks for at least three years. In Scotland, however, it’s just called whisky. Depending on the region, the Scotch may have different flavors - those from Islay, pronounced “eye-la,” for example, tend to have a smoky, peaty flavor. While those from Speyside, like Macallan, are known for their smooth caramel flavors.

Islay

Ardbeg 10yr

Bowmore 12yr

Bruichladdich 12yr

Bruichladdich 14yr

Caol Ila 12yr

Lagavulin 12yr

Lagavulin 16yr

Lagavulin 1993

Laphroaig 10yr

Peat Monster

Speyside

Balvenie 12yr

Balvenie 15yr

Balvenie 21yr

Craigellachie 16yr

Dewar’s White

Dewar’s 12yr

Dewar’s 18yr

Dewar’s Signature

Glenfiddich 12yr

Glenfiddich 15yr

Glenfiddich 18yr

Glenfiddich 21yr

Glenfiddich DE 102pr

Glenlivet 12yr

Glenlivet 15yr

Gelnlivet 16 Nadura

Glenlivet 18yr

Glenrothes Select Rsv.

Glenrothes 1991

Macallan 12yr

Macallan 14yr

Macallan 18yr

Macallan 21yr

Singleton 12yr

Speyburn 10yr

Island

Highland Park 12yr

Inchmurrin 12yr

Scapa 1993

Talisker 10yr

 

Lowland

Glenkinchie 12yr

J.W. Black 12yr

J.W. Blue

J.W. Gold 18yr

J.W. Green 15yr

J.W. Red

Highland

Chivas Regal 12yr

Clynelish 14yr

Dalwhinnie 15yr

Deanston 12yr

Glen Garioch 8yr

Glenmorangie 10yr

Glenmorangie 18yr

Oban 14yr

Oban 1993 DE

Stronachie 12yr

Stronachie 17yr

Campbeltown

Cadenhead’s

Springbank CV

Springbank 10yr

Springbank 15yr

Grain

Milford 10yr

Pig’s Nose 5yr

Sheeps Dip

Sheeps Dip 1990

Yamazaki 12yr

Yamazaki 18y

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 all of these Whiskeys at  de Vere’s Pub in downtown Sacramento.

Join our Whiskey Society to learn more about Whiskey's at a discount!

GET MORE PUB UPDATES HERE:

Find us on Facebook Follow us on Twitter View our videos on YouTube Visit our blog View our profile on LinkedIn

 

Knob Creek Bourbon Review

 

Knob Creek

Knob Creek is the Kentucky town where Abraham Lincoln’s father, Thomas, owned a farm and worked at the local distillery. This nine-year-old Bourbon is made with the same high-rye formula as Basil Hayden’s. It has a nutty nose of sweet, tangy fruit and rye, with malt, spice and nuts on the palate, drying in the finish with notes of vanilla. 50.0% ABV

 

 

 

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.

If you haven't joined our Whiskey Society you should sign up today!

GET MORE PUB UPDATES HERE:

Find us on Facebook Follow us on Twitter View our videos on YouTube Visit our blog View our profile on LinkedIn

 

 

Sacramento Burger Month at de Vere's Pub

Stadium Burger at de Vere’s Irish Pub –

Week 3 #sacburgermonth

Stadium Burger at de Vere's Irish Pub

Week 3: Sunday May 15 – Saturday May 21

Share this burger with your friends!

Local sports fans, this one is for you! This double ground beef patty is stuffed with 1.5 ounces of sharp cheddar cheese, coated with whole grain mustard, and smothered with a house made relish containing delicious peppadews. The chef’s searched far and wide for the perfect soft pretzel bun to compliment this beautiful burger creation.

Henry personally selected an organic wheat beer that goes perfectly with the pickled peppered flavors that top this burger. Mothership Wit from New Belgium Brewery is brewed with wheat and barley malt, as well as coriander and orange peel spicing resulting in a balance of citrus and sour flavors held in suspension by a bright burst of carbonation.

This premium burger/beer pairing is available for a limited time for $15 only at de Vere’s Irish Pub in Sacramento! Ask your server for the Sac Burger Month special!

This Burger has also been nominated in The ESPN "Fanwich" Contest and we need your votes! To Vote click here!

View Larger Map

Tags: 

About Rodney

Rodney is a long time Sacramento area resident that has been a cheeseburger lover for as long as he can remember. You can find his beautiful burger photography and tasty burger reviews at BurgerJunkies.com or drop him a line@burgerjunkies on Twitter to say Hi!

 

May is National Hamburger Month

May is National Hamburger Month

Original Article from Foodspotting.com
"Editor's Note: With nearly 500 foodspottings and numerous burgers under his belt, Super SpotterRodney Blackwell is clearly the perfect person to talk to about National Hamburger Month. Check out the contest he's running for burger junkies in Sacramento and be sure to follow his epic Foodspotting hamburger guide.

 

May is National Hamburger Month! As the creator of California-based burger review blog Burger Junkies, I jumped at the chance to share my love for burgers by teaming up with de Vere's Irish Pubin Sacramento to create #sacburgermonth. For each week in May, de Vere's chefs created a Featured Burger with beer pairings. You can check out those burgers in our #sacburgermonth guide.

It may be mid-May, but it’s never too late to join in the burger fun! To celebrate National Burger Month, add a burger that you’ve enjoyed to the new National Hamburger Month Foodspotting guide. It’s an open guide, so hopefully together we can create one of the best visual burger resources in the world!

Rodney Blackwell runs T-ShirtForums.com and when he’s not thinking about t-shirts, he’s out fueling his Foodspotting addiction. You can follow his burger adventures at BurgerJunkies.com or on@burgerjunkies.

 

Sacramento Burger Month's Week 1 Burger: The Tostada Burger

Week 1: Sunday May 1 – Saturday May 7

The Tostada Burger

Tostada Burger at de Vere's Irish Pub
Tostada Burger at de Vere's Irish Pub

 

Served on a lightly toasted, locally baked bun from The Grateful Bread, this freshly double ground beef burger is topped with a crispy tostada and corn pico de gallo salsa con queso. The burger itself sits on another layer of the house made salsa, a nice red tomato slice and another tostada layer to give it a great crunch. For an added kick, the buns are lightly spread with a made-from-scratch Serrano chili mayonnaise.

This burger is paired with a classic Corona beer during Cinco de Mayo week where de Vere’s will be celebrating the Batallón de San Patricio (aka Drinko de Mayo)

To Vote for this burger click here

To Learn what's Next click here

To Vote for the 4th week burger click here

 

All About Sacramento Burger Month at de Vere's Pub! (Part One)

Sac Burger Month (or  hashtag #sacburgermonth on Twitter) is a joint effort between de Vere’s Irish Pub in Since May is officially National Hamburger Month, we thought it would be great to promote burger awareness here in our beautiful city of Sacramento.

Each week in May, the fine chefs at de Vere’s Irish Pub will be showcasing a unique featured burger masterpiece that will only be available for that week only.

Here’s the Burger Breakdown:

Week 1: Sunday May 1 – Saturday May 7

The Tostada Burger

Tostada Burger at de Vere's Irish Pub
Tostada Burger at de Vere's Irish Pub

 

Served on a lightly toasted, locally baked bun from The Grateful Bread, this freshly double ground beef burger is topped with a crispy tostada and corn pico de gallo salsa con queso. The burger itself sits on another layer of the house made salsa, a nice red tomato slice and another tostada layer to give it a great crunch. For an added kick, the buns are lightly spread with a made-from-scratch Serrano chili mayonnaise.

This burger is paired with a classic Corona beer during Cinco de Mayo week where de Vere’s will be celebrating the Batallón de San Patricio (aka Drinko de Mayo)

 

Week 2: Sunday May 8 – Saturday May 14

The Firestone Burger

Firestone Burger at de Vere's Irish Pub
Firestone Burger at de Vere's Irish Pub

 

This juicy cheeseburger is cooked in a red wine, shallots, and balsamic vinegar based sauce that gives it a powerful sweet and tangy flavor.  The double ground smoked beef patty is infused with smoked pork and topped with bacon, smoked cheddar goat cheese and fried onions. This flavorful burger is served on a lightly toasted, locally sourced, freshly baked bun.

We paired this burger with an Abbey ale from New Belgium Brewery out of Colorado. The chocolatey undertones allow this beer to hold its own with the smokiness of the Firestone Burger.

 

Week 3: Sunday May 15 – Saturday May 21

The Stadium Burger

Stadium Burger at de Vere's Irish Pub
Stadium Burger at de Vere's Irish Pub

 

Local sports fans, this one is for you! This double ground beef patty is stuffed with 1.5 ounces of sharp cheddar cheese, coated with whole grain mustard, and smothered with a house made relish containing delicious peppadews. The chef’s searched far and wide for the perfect soft pretzel bun to compliment this beautiful burger creation.

Henry personally selected an organic wheat beer that goes perfectly with the pickled peppered flavors that top this burger. Mothership Wit from New Belgium Brewery is brewed with wheat and barley malt, as well as coriander and orange peel spicing resulting in a balance of citrus and sour flavors held in suspension by a bright burst of carbonation.

 

Week 4: Sunday May 22- Saturday May 28

YOU DECIDE!

Vote for our last Weekly Featured Burger
Vote for our last Weekly Featured Burger 

We haven’t picked the burger for Week 4 yet.

Your votes for the 4th Week #sacburgermonth burger will decide which one gets featured on the menu!

The de Vere’s chefs have dreamed up 2 crazy burger creations for #sacburgermonth Week 4, but only 1 can be on the menu.

Help us choose the Week 4 Featured Burger by taking our 5 second survey and be entered into a chance to win a t-shirt and free $25 Gift Card from de Vere’s Irish Pub!

Will it be:

A Prime Rib Burger with carmalized onions manchango cheese, Horse radish mayo and Au Jus

Or will it be:

A Philly Burger Pepercorned crusted all beef patty with house made Pastrami , house made sour kraut, and swiss cheese with a roasted red pepper mayo.

Cast Your Vote

Sacramento and BurgerJunkies.com (a burger review blog).

Sac Burger Month (or  hashtag #sacburgermonth on Twitter) is a joint effort between de Vere’s Irish Pub in

Ms. Munchie Dines at De Vere's

Saturday, April 30, 2011

 

de Vere's - Pub Fare & Burger Bonanza

Follow the author's Blog

or on her Twitter! @ms_munchie

A few months ago I had started a Twitter exchange with Henry de Vere of de Vere’s Pub before I had ever met him. He invited me to come into the pub and I explained I rarely entered pubs and bars because I don’t drink. “But we have great pub food”, he replied.
Shortly after, I finally met him and he repeated his invitation. Come on in and he’ll set up a tasting for me with his chef. As my readers know, I never turn up an offer for free food. It took several weeks, but I finally made it in. That said, you can consider this review biased, if you wish, since I did not go in there blindly, but for a formal tasting.
I ventured over after work on a Thursday. Henry greeted me warmly and told me what he had arranged. He thought I might like to see the chef make some blood sausage in the kitchen before trying some food.
 

mixing the blood sausage ingredients
I was introduced to Chef Wes Nilssen. He’s had quite a few positions around town, including some of the Paragary’s restaurants. He asked me if I liked blood sausage. Now my mother, being Filipina, loved all that sort of stuff. Me, not so much. I would have tasted it, but actually got off the evening not having too.  He had all the ingredients all prepped. There was barley, oats, onion, milk soaked bread crumbs, bits of pig fat, spices, and pig’s blood from John Bledsoe. He started with the barley, poured in the blood, and mixed it thoroughly before adding the next ingredient. He carefully blended each ingredient in before moving to the next. In actuality, the sausage is mostly the filler.  Everything was a bright crimson. 

The sausage maker was brought out and loaded and then the intestinal casings were slid onto the extruder. One of the kitchen assistants cranked down the press as Chef handled the sausage as it was extruded. I noted that he wasn’t making links. Instead, they make a giant coil, boil it, and then they cut portions from it after it’s cooled.

We got two coils from today’s batch and Chef said it would last them about three weeks. They make their other sausages as well. Their plan is to get licensed to do their own charcuterie. Thoughts of salami and smoked goods swim in my head. Yum.
I went back out to the bar and sat down with Henry with a cheese platter. On it were two types of salami, four cheese, some peppadews, olives, and a housemade marmalade. There were also slices of the Irish brown bread they bake themselves twice a day. Since it is so heavy and has very little moisture to it, they bake it twice a day to keep the freshest available throughout the day.
Henry talked about our British/Irish backgrounds. My dad is from Ipswich in ’58 and his parents came from the Dublin area in the late 70’s. In fact, Henry, the youngest, is the only one of his siblings to be born in the U.S.
Henry explained that they wanted to make the best Irish bread like his grandmother made. But we all know our grandparents used to just throw ingredients together and never measured. So he and his aunt set about making 20 different versions of bread, writing down the measurements, and having grandma taste them. They narrowed it down over and over until they finally came to the final one that was like grandma’s. That’s the recipe they use in the pub now.
We discussed pub food and the type of food from the British Isles. I grew up knowing a little about bangers and mash and shepherd’s pie. Henry explained that they wanted to add some lighter pub fare to the menu as we start going into the summer months. My next item was one of their ideas. They took the well-known combo of smoked salmon, capers, and onions and wrapped inside a boxty. Boxty is a potato pancake. I really liked it. The warm, soft pancake with the crunch of onion, smoky salmon, and salty capers with a bit of crème worked well as a nice little package.
They asked me what else I would like to taste and so I asked for the Irish stew and shepherd’s pie. The pie came out first with the mashed potatoes decoratively piped on top and then put under the broiler for a quick toast of the peaks. Sprinkled on top was some parsley. Henry explained that his mom always put the garnish on everyone’s plate because it made a simple meal more special, especially when feeding a large family on a budget.
mini version of their shepherd's pie
I later read through some of the Yelp reviews and noted that people were irked by the ratio of mashed potatoes to meat mixture.  I can agree with that. Yes, it could use more filling and less potato. But at least the filling was good. In fact, I was impressed that the vegetables weren’t overcooked and soft, but still had that slight crispness to them. And since I wasn’t paying for anything, I wasn’t paying attention to prices. So if I was having to pay for it, I probably would also be a bit irritated by too much potato.
Our conversation continued about the traditional pub dishes. Everyone who grew up eating shepherd’s pie or Irish stew has a very subjective idea of how the dish should be. Everyone’s recipe and childhood memory is different. Both of these dishes can be done with beef or lamb. Henry explained that they serve dishes closest to the de Vere’s family recipes and how HE grew up with them. He often has customers say that a dish needs to be different – “you need to add this” or “it’s supposed to have __”. But you can’t satisfy everyone.
Next came the Irish stew, with beef. (As I had just told him I made my St. Pat’s stew with lamb.) It arrived with the family garnish of a sprinkling of chives. There was plenty of meat and chunky vegetables. I noted the full bodied flavor of the gravy and Chef explained that they cook the stew with veal bones.
Being into desserts, I asked them what they had. Their best dessert is their bread pudding. They slice it, coat it in panko crumbs, deep fry it, and then serve it with vanilla ice cream and caramel sauce. Now I’m not a fan of bread pudding, but I couldn’t stop eating this. Henry said it had become so popular that they could never take it off the menu. A signature dish. When people order it he know that, again, they might be thinking of a bread pudding that they grew up with and he has to explain to them that it’s going to be deep fried so that they aren’t shocked when it arrives.
By this time I was stuffed and reluctantly had to push the rest of the pudding away. I’d learned a lot about Henry and his family, his bar and his vision. That vision includes a second pub being fitted in Davis. Like the midtown location, the Davis one will have all the interior shipped over from Ireland. When I asked why the expense of importing versus just making replicas, he explained that it just doesn’t look and feel the same as the workmanship and pieces he brings over. As we gazed around the bar area he pointed out all the pictures of his relations. He explained that his family has pubs back for many generations and he’s just continuing the legacy here in the U.S.
Another Day, Another Tasting
A couple days later I get a tweet. Do I want to come for a burger tasting? Rodney, known on Twitter as @burgerjunkies, is partnering with de Vere’s for burger month. It turns out that May is National Burger Month. Henry and Rodney have a plan for a different burger for each week of May and we now get to taste them.
Week 1 contains Cinco de Mayo and so we start with a TostadaBurger. You get bun, crisp tostada, tomato, corn pico de gallo con queso, burger, another crispy tostada, more corn pico, and Serrano mayo and bun. LOVED this burger. It has a nice spicy kick to it flavor-wise. But this is mostly a texture burger. You get a fabulous crunch from the tostadas and then a veggie crunch from the corn.
Week 2 is going to be the Firestone Burger, since de Vere’s is in the Firestone district where the old Firestone building used to be. This one is all about flavor. Inside the bun there is arugula tossed in a little oil and salt and pepper, a burger made with beef and some smoked pork mixed in, smoked goat cheddar cheese, a pile of fried onions, and topped with a red wine/balsamic shallot sauce that has been cooked down to thick, caramel jam. What I really liked with this burger was that even though it was full of lots of bold flavors, you could still distinguish each ingredient and savor the blend. The goat cheese is noticeable, but not overpowering. You can taste the bit of smokiness and yet still taste the vibrant shallot sauce as well. Everything worked really well off of each other.
Week 3 is the Stadium Burger. Served on a pretzel bun shipped all the way from Chicago, it has a patty with an ounce and a half of cheddar stuffed inside. Both sides of the bun are spread with whole grain mustard and the burger is topped with a housemade relish of cucumbers and those lovely peppadews I had on my cheese platter the week before. As we split the burgers the cheddar oozed from the center. I liked this burger, but found it awkward to eat. I also told Henry that the relish needed more of the peppadews and less cucumber.
The final week of May will probably be decided by a poll of de Vere’s fans. One option being considered is a burger topped with prime rib and served with au jus for dunking. Another possibility is one topped with short rib.
Oh, and they’ve paired each burger with a specific beer. I don’t drink, so I didn’t pay attention to their beer tasting.
Out of the three I liked the Tostada and Firestone equally. The Tostada for texture and spice and the Firestone for bold flavors that play well together. I loved the stuffed cheese burger of the Stadium, but found the pretzel roll to be awkward. All three are worth trying for a burger filled month.
I know that Rodney had prizes in mind for Burger Month, so check out his site for more details. Then plan to go to de Vere’s each week to try these fabulous burgers. They are special for May, so grab them while you can.

DERBY DAY AT DE VERE'S IRISH PUB

Each year, in Louisville, Kentucky, a two week long festival culminates in an epic thoroughbred horse race that is watched the world over. The Kentucky Derby, a Grade I stakes race, is ten furlongs or one and a quarter miles in length, and involves the fastest, top competing colts, geldings and fillies in the United States. Also touted the “Run for the Roses” since the winner is draped in a rosy blanket, this competition garners more spectators and bets than any other stakes race of its kind. This year, watch the “fastest two minutes in sports” at de Vere's Irish Pub, which will be hosting an unprecedented Derby Day event this year on Saturday, May 7th beginning at noon. The pre-race festivities will include specials on Mint Juleps and Pimms Cups, which will start at only $5, as well as a big hat contest for the ladies!

You may have seen photographs of the old days when high society attended horse races as a matter of course, and all the well-to-do women would don extravagant lids, hoop skirts, and frilly dresses. So, classy gals, wear your hat that takes up the most real estate possible, and contend for to-be-announced prizes and glory! Don't have a big hat already? Try Sacramento City Dry Goods or the Village Hat Shop in Old Sacramento in an effort to support local businesses, something that de Vere's endeavors to do as well at every possible turn!

Mint Juleps proffered will be made with Woodford or Pure Kentucky bourbon, and our bartenders have been gearing up to make the best ones you've ever tasted. For more on the making of these drinks, check out these youtube.com

videos:

Mint Julep: http://www.youtube.com/watch?v=-lP2VQ9eiUo&feature=related

Pimms Cup: http://www.youtube.com/watch?v=GjXuBbs3wlk&feature=fvwrel

The race itself will commence at 3pm and suspense will fill the pub as our patrons gather to witness history in the making. All will be on the edge of their bar stools, and from under the rim of their big hats, as they sip a well-constructed cocktail and cheer for their favorite thoroughbred, a new contender will strive ahead to become the new victor of the Kentucky Derby. De Vere's extends an invite to you, your friends and family to enjoy this annual race within the warmth of our family's pub.

For more information or to RSVP to this event, please visit the event page at: http://www.facebook.com/event.php?eid=154826847910731

 

Buffalo Trace Great Every Day Bourbon

 

 

Buffalo Trace

An aroma of gum, vanilla, mint, and molasses. Sweet, fruity and notably spicy on the palate, with emerging brown sugar and oak. Water releases intensive, fruity notes. The finish is long, spicy and comparatively dry, with developing vanilla. 45.0% ABV

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.

GET MORE PUB UPDATES HERE:

Find us on Facebook Follow us on Twitter View our videos on YouTube Visit our blog View our profile on LinkedIn