Sacramento Bars

Sazerac & old Rip Van Winkle

Rip Van Winkle 13yr Deep tawny copper. Powerful caramel, spice, sweet tobacco, and estery aromas jump from the glass. A smooth, broad entry leads to a medium-to full-bodied palate with sweet toffee, roasted nut, and leather notes. Finishes with a wave of white pepper, spice, and long-lingering dried fruit flavors. A profoundly rich and oaky rye whiskey.

Sazerac 6yr

Buffalo Trace’s Sazerac is big and spicy on the nose, with molasses, sultanas, vanilla and lanolin. Mouth – and glass! – coating, intense and oily rye, with dry spices and a hint of liquorice. Becoming sweeter, with developing ripe bananas. The finish is long, with a sprinkling of pepper, lightly oaky and determinedly dry. A lovely, complex and confident example of America’s true Classic whiskey style. Good to see rye undergoing a modest revival, and spirit as good as this can only help the cause 90.0% ABV

Sazarac –Thomas Handy

Thomas H. Handy Sazerac is the newest addition to the Buffalo Trace Antique Collection. It is an uncut and unfiltered straight rye whiskey, named after the New Orleans bartender who first used rye whiskey to make the Sazerac Cocktail. According to the distillers, “The barrels were aged six years and five months on the fifth floor of Warehouse M. It’s very flavourful and will remind drinkers of Christmas cake.” Summer fruits and pepper notes on the nose. The palate is a lovely blend of soft vanilla and peppery rye, while the finish is long and comforting with oily, spicy oak. 63.8% ABV,

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:

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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.

A Review of Tyrconnell Irish Whiskey

 

In 1876 the Watt family entered a horse, a Chestnut Colt, appropriately named "The Tyrconnell" in the Irish Classic horse race "The National Produce Stakes". Incredibly it won at 100 to 1. This spectacular achievement inspired the Watt Distillery to celebrate the occasion with a special commemorative Tyrconnell label, which remains to this day.

 

Andrew A. Watt's distillery dates back to the glory whiskey days in Co. Derry in the North of Ireland. Derry’s suitability for whiskey production on a major scale due to copious supplies of good clean water, excellent supplies of local barely and the Derry mills to grind malt left it put her in an advantageous position. Originally from Ramelton in Co. Donegal the Watt family first settled in Derry in 1762.

The Watt influence in Derry became substantial in 1839 when wine and spirit merchant Andrew A Watt bought the Waterside Distillery located in the Abbey Street area. One of the most significant decisions taken was to install the Coffey still, which was personally installed under Aeneas Coffey’s supervision. It proved to be a shrewd move as before long Abbey Street was the largest distillery on the island, capable of producing 2,000,000 gallons of whiskey a year. The firm focus on three main brands with Tyrconnell being their flagship brand.

The Tyrconnell was, before prohibition, on of the biggest selling whiskey brands in the US. Pre-prohibition photos of Yankee stadium in New York show Tyrconnell billboards in positions of prominence at the venue. Tyrconnell and Andrew A Watts enjoyed great success in the export sector. Sales in England, Canada, Australia, Nigeria, The West Indies and the US put Derry on the commercial map of the world. By the turn of the century Watt amalgamated his interest with two other Belfast distilleries to form United Distillers Company. Things worked perfectly leveraging on their economies of scale until conflict arose between UDC and Scottish giants DCL based in Edinburgh. This was the beginning of the end for the huge Derry operation and Andrew Watt was forced to close the doors in 1925. The brands remained dormant till 1988 when Cooley Distillery acquired this old brand and went on its way to bringing this historical Irish whiskey brand back to life.

Tryconnell

Nose: Very scented, apple-skin dryness. Oily, cereal-grain. Palate: Light, oily, grassy. Lightly malty and cookie-like. Some vanilla sweetness. Finish: Crisp, clean. Hint of charcoal. Comment: A pleasant, light-tasting malt.

Nose: Fresh, malty, and amazingly fruity. Loads of citrus and traces of apple. There is just a very faint touch of ammonia to this vatting, which is not normally the case. Palate: Intense malt with a distinctive, coppery richness. Spicy, with a fine sweet/dry balance. But the oak does start making a point. Finish: Dry and lacking true depth.

Comment: Perhaps the most inconsistent brand from Cooley. Not the finest expression of its normally impressive single malt; usually there is greater clarity and depth.

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

 

July's Farmhouse Menu at de Vere's Pub

Ireland is in the middle of a culinary revolution! Irish cooking is a clear example of cooking local while creating flavorful and exciting dishes. Irish cuisine is much more than heavy potatoes and thick gravys. De Vere’s Irish Pub is dedicating our entire summer to showcasing the Irish cuisine movement while providing our guests with lighter fare during the hot summer months. This journey through Irish cooking will involve a new theme each month with weekly changing specials for you to try. We hope you will join us for this culinary adventure and enjoy tasting foods from the ocean, the farm, and modern day Ireland.

JUNE: “Seaside Menu” JULY: “Farmhouse Menu” August: “Urban Menu”

* Buy Two entrées and Get 1/2 off a bottle of wine  ( M-Th)!

Join de Vere's for "Cocktails for a Cause"!

Cocktails for a Cause,

the entire month of July!

“Cocktails for a Cause” generates funds for Big Brothers Big Sisters with 11 of Sacramento's finest restaurants contributing proceeds from a special cocktail throughout the entire month of July

Big Brothers Big Sisters has partnered with eleven celebrated Sacramento restaurants for “Cocktails for a Cause” in July. These eateries are lending their best mixologists to create refreshing, innovative cocktails to generate funds for Big Brothers Big Sisters of Greater Sacramento throughout the entire month of July.

Beginning Friday, July 1st and continuing throughout the entire month, DeVere’s Irish Pub, District 30, Dive Bar, Ella Dining Room and Bar, Grange, L Wine Lounge, Lounge on 20, Mulvaney’s, Pizza Rock, Red Lotus and Zocalo will be serving a delicious cocktail, aptly named the "Big Brother/Big Sister" or something similar. Every one of these elevenSacramento hot spots will contribute proceeds from the cocktails to Big Brothers Big Sisters of Greater Sacramento.

Look out for the Grange’s fresh “Big Brother/Big Sister” - Stolichnaya vodka, blueberry lemon verbena syrup, lemon, and soda, served tall with lemon verbena and blue berries on top. Or, try Red Lotus’s rejuvenating “Big Brother Big Sister” - Absolut wild tea vodka, lavender spiced bitters, muddled blue berries, fresh lemon juice, rosemary simple syrup and topped with sparkling wine.  Maybe Ella’s “Big Sister” will quench your thirst – Dolin dry vermouth, simple syrup, lemon juice, Gvori vodka, cranberry juice, creme de cassis and proseco!

This exciting full month promotion of charity cocktails - "Cocktails for a Cause"- will generate awareness for Big Brothers Big Sisters, and celebrate the spirit of giving that these eleven restaurants have embraced. This is the second installment of the Big Brothers Big Sisters partnership with area eateries. Eat and drink up!

Participatiing Restaurants:

DeVere's Irish Pub

District 30

Dive Bar

Ella Dining Room and Bar

Grange

L Wine Lounge

Loung on 20

Mulvaney's

Pizza Rock

Red Lotus

Zocalo

CONTACT:
Rhonda Staley-Brooks or Lia Benvenuti
Big Brothers Big Sisters

 

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

 

Outdoor Dining – Downtown Sacramento SCVNGR Trek

 

Summer is finally in full swing and that means the return of one of our favorite ways to past a balmy Sacramento evening: dining al fresco. If you’re anything like us, you love taking advantage of many fantastic outdoor patios that are so abundant in our fair city, but have a hard time remembering all of the great restaurants that have fabulous outside areas. Or maybe your stuck in a rut and just need help discovering new places to feel the breeze while you have a tasty bite.

We thought we’d both help you solve this summer delima, while also upping the fun factor, with our Outdoor Dining SCVNGR Trek. SCVNGR is a new free smartphone application available for both iPhone and Android. It combines the fun of Foursquare and Facebook with a traditional Scavenger Hunt.

 

HERE’S HOW IT WORKS:

  • Go to your app store and download SCVNGR. (You can read more about it at their website: SCVNGR.com)
  • To play, simply go to “Treks” and find the “Outdoor Dining Downtown” trek. Select it.
  • You will see a list of seven places to eat that offer a variety of different outdoor dining options and specials.
  • At each location, there are several different tasks, questions or activities you can do to earn points! For instance, at Ten 22 if you take a picture of your appetizer in front of their fire pit, you earn 4 points!
  • Visit as many places as you can, and complete tasks at each location to try to get more points than anyone else.

Participants have until 8am July 11th to get as many points as possible! At that point the Top 7 people with the highest scores will win gift certificates to one of the participating locations.

 

HINTS AND TIPS:

  • Read through all the places and tasks before you start to work out the best strategy.
  • Some places and some tasks are worth more points than others. Get as many of the high point tasks completed as possible for a leg up.
  • Play with your friends, spouse or family. Compete against each other or cross tasks off together to up the fun factor.
  • Pay attention to the time of day. de Vere’s offers great Brunch tasks, while 3 Fires Lounge is great for happy hour or lunchtime tasks. Firehouse, which can be pricy for dinner, also encourages an afternoon happy hour with their tasks, so don’t be discouraged! There’s something for every price range, and note, NO purchase is necessary to complete the tasks and play to win!

Have a great time exploring some of Sacramento’s best, underrated, or oft-overlooked outdoor dining spots! Good luck!

Original Article by the Sacramento Downtown Partnership

A Review of Bushmills Whiskey's

Bushmills

Rich and concentrated, the first impression is of the sweetness. There are hints of honey, spice and chocolate, so greater complexity is revealed under the initial, very slightly cloying, first layer. It’s more intense than the signature Bushmills but a family resemblance can be clearly detected. Again, the initial impact on the palate is smooth sweetness, as this rich whiskey rolls around the mouth. There are toffee and dark caramel notes here, mingling with spicy hints that open up with a dash of water. Hints of fruit also appear after a while. The toffee develops to a dark chocolate on a lingering finish that holds together well. I've rated this 3.5 stars, but if you’re a fan of Bushmills it's worth 4, because you’ll probably love this! 46.0% ABV,

Bushmills Black

Bushmills distillery in County Antrim is currently celebrating the 400 anniversary of a licence being granted to distil in the area, so it is fitting that July’s Whisky of the Month is Black Bush. Bushmills is owned by Diageo and triple distils malt whiskey, which is mixed with grain spirit from Midleton distillery in County Cork to create the Bushmills family of blended Irish whiskeys. Black Bush contains a significantly higher proportion of malt than the popular ‘Original’ brand, and also benefits from the fact that the malt component is matured for between eight and ten years in ex-Oloroso Sherry casks prior to blending. Rich and enticing on the nose, with sweet Sherry, characteristic Irish whiskey oiliness, honey and blackcurrants. The palate is a complex blend of sweet and more austere, slightly metallic, notes; Sherry, Fry’s Turkish Delight, autumn berries and restrained cinnamon spice. Water teases out more Irish oil. The finish offers an initial fudge note that dries slowly and elegantly through treacle toffee to pleasing oak. Undoubtedly one of the world’s great blended whiskeys. 40.0% ABV

Bushmills 10yr

Nose: Distinctly almondy. Some soft, perfumy, winey spiciness. Palate: Toasted almonds, raisins, slightly burnt toffee. Finish: Delicate, elusive, flavours. Long, soft, soothing. Comment: All the woods are influential, especially the port in the finish. A very dexterous balancing act, but is the house character eventually overwhelmed

Nose: Intense malt with a unmistakable sherry richness. Quite firm, fruity and clean. Palate:Sweet, quite lush start: malt, sherry and soft spice. Finish: Lashings of toffee with bigger sherry than of old. Dark fudge sweetness gives way to much drier cocoa notes. Comment: A bigger whisky than of a year or two back with the sherry making a much bigger impression. Quite fruity and full where once it was slightly powdery and over-dependent on the malt character alone.

 

Bushmills 16yr

Nose: Distinctly nutty, but also with those linseedy Irish flavours. some soft, perfumy, spiciness. Palate: Toasted almonds, raisin, slightly burnt toffee. Finish: Delicate, elusive, flavours. Long, soft, soothing. Comment: All the woods are influential, especially the port in the finish. A dextrous balancing act.

Nose: Beautifully scented with honey, sweet apples, pears, bananas and sherry. Palate: Delicious, malt roundedness, rich fruit and nuttiness peep through the sherry and port structure. Finish: Lingering sweet fruit salad character and the lightest trace of peat. Comment: Absolutely charming Bushmills. Expertly composed.

 

Bushmills 21yr

Nose: Pronounced Madeira ' toffee' character. Palate: Smooth, sweet, succulent. Marzipan. Glazed almonds. Finish: Dusting of ginger. Comment: A delicious whisky. The sweetness and nuttiness of Bushmills whiskey and of Madeira are an enjoyable double-act. The whiskey has to work hard to avoid being upstaged

Nose: A lifted, perfumed fruit-filled nose, soft and pulpy, apricot yoghurt and crannachan (raspberry oats sugar and cream). Palate: Starts sweet, soft and juicy starting with apricot ending up with redcurrant and cherry. Finish: A very light smokiness. Comment: Lovely balance. A whisky for those who like things on the fruity side.

 

 

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

 

Presenting “The Lighter Side of Ireland” Summer Menus

Crisp-fried fish. Savory cream sauce. Thick sizzling bacon.

While these traditional Irish food staples will always make your mouth water, they might not be what you always want to order—especially during the hot Sacramento summer months. Luckily, we have special, less-heavy menus options for you to indulge in while the mercury rises. For the first time ever, we're presenting a "Lighter Side of Ireland" dining experience—all summer long!

Starting this month, the progressive 3-phase menu gives you an opportunity to try less traditional, more refreshing fare (proving that Irish cuisine is much more than filling potatoes and gravy). It's our nod to the current food movement happening in Ireland right now.

Here's what we're serving: June’s Seaside Menu will offer fresh seafood specials. (Check it out here.) July’s Farm House Menu will feature a variety of savory meats and vegetables. Finally, August’s Urban Menu will highlight the modern side of Irish food. What's even more impressive is that options will change weekly. Our chefs Wes and Ricky have been busy—and extra creative!

If you come in Monday through Thursday, we'll be offering an incredible wine special.  Buy any two entrées from the special menus and get half off any  bottle of wine!

We hope everyone comes to join us for this culinary adventure and enjoy tasting

food from the ocean, the farm, and modern-day Ireland.

 

Albie Puttin' Pub & Putt Crawl!

 

Go Girl Energy Drink is proud to sponsor the second annual Albie Puttin' PUB PUTT CRAWL with a golf theme. Time to take out your plaid and wear it with a smile! 9 of your favorite Downtown Sacramento bars will create fun and creative putting holes. There will be drink specials & costume contests! 100% of the proceeds will be donated to the Albie Carson Breast Cancer Foundation.

Breast Cancer Funraiser - Supporting Albie Aware

Sign up at www.eventbrite.com, search ALBIE PUTTIN or GO GIRL.

$20 or $25 for walk ups. Ages 21+

more information at www.gogirlenergy.com

Sacramento let's rally together for this great cause and have a blast while we do it!

de Vere's Irish pub is calling all bloggers, tweeters, and social media savvy people to help promote this event!

#Albieputtin

A Review of the Jameson Whiskey Family Line Up

Jameson

Nose: Very aromatic. Waxy orange skins. Linseed oil. Leather. Palate: Big, oily, creamy, sociable. Finish: Delicate. Peppery. More-ish. Comment: A superb Irish for everyday drinking. I love this, though not quite as much as the Gold.

Nose: A meeting of oloroso and crisp pot still character. Malty, too. Lovely fruitcake richness, though not as sweet as in recent years. Palate: Very firm, oily, intense and mouthfilling. Finish: A hint of spice counters an increasing oaky bitterness though the barley and sherry last to the very end. Comment: Five or six years back I panned this whiskey: it was lacking in pot still character. Not any more. Now genuinely impressive, charming and characterfull

 

Jameson 12yr

Nose: Leather handbags, new car smell. Seville oranges and dusk in Valencia. Palate: I have died and gone to heaven. Warm oily spice, cardamom, cinnamon and some damn fine sherry notes. Finish: Rumbles on for ages. Tickling pepper and milk chocolate. Comment: For the money, this is the best damn blend you will ever, ever taste.

Nose: Lush and rich. Some oily pot still notes. Ripe fruit, melon, spices, oak notes, charcoal, some raisin/sultana. With water: cocoa butter, tea cake. Palate: Clean and slightly malty start. Stretches across the palate. Semi-dried peach softness, crisp cereal/oak. Balanced, honeyed and soft.

Finish: Herbal. Comment: Much more like it. Has the rich velvety juicy fruitiness of good Irish.

Jameson Gold

Nose: Light. Fresh wood. Vanilla. Distinctly buttery. Palate: Creamy. Vanilla. Fresh apple. Honey. Finish: Lightly toasty. Fresh-cut cedar. Comment: There is some virgin oak in this one, along with bourbon casks. Bonus points for trying something new, but would have expected more interesting results. I find it a bit light tasting. Try it with fresh brown bread and Dublin Bay prawns.

Nose: Layered elements of soft honey and subtle oak criss-crossing the crisp pot-still. Palate: Truly magnificent honey-barley notes. Finish: Silky and subtle, an essay in bittersweet balance with the final, drier bitter notes reminding you of some decent age. Comment: No two vattings are ever the same. However, astonishingly high quality every time. The most complex Irish of them all; a blenders triumph.

Jameson 18yr

Nose: Fresh, clean linen. Alder. Bath oil. Palate: Firm. Oiled wood. Out of the sauna to a cup of tea. Quite strong flavours. Aromatic and refreshing. Finish: Gunpowder tea. A minor explosion. Comment: Robustly sexy. I always enjoy Jameson, but I really relished coming to grips with this one.

Nose: Soft, rich, juicy: apricot, dried fruits, orange, butterscotch, hazelnut butter. Water brings out sherry, becoming chocolate and bourbon biscuit. Palate: A luscious, oily sweetness with a crisp solidity on the palate, then a burst of dried fruits, spices and citrus fruits. Finish: Rich, soft honeyed. Comment: I could drink this all day. A classic Irish whiskey.

 

Jameson 21yr

Eye: Amber, dark

Nose:  Citrus, overripe autumn fruit, honey, fudge and mildly spicy, and it must be said that they all comes together rather beautifully.

Taste: Very smooth indeed, with hints of leather, vanilla fudge, nuts – and there is no hiding that it has spent some time in a sherry cask; overall very well balanced with a nice, rounded, sweet aftertaste that lingers pleasantly in your mouth.

Jameson Vintage

The Pernod Ricard-owned Jameson brand is the world’s best-selling Irish whiskey, and is produced in the company’s extremely versatile distillery at Midleton in County Cork, which dates from 1974. There an array of pot and column stills produce spirit that is blended together in bewildering and classified combinations and proportions for the various expressions that make up the Jameson range, and many other brands besides. The latest addition to Jameson’s line up of ‘Reserve’ whiskeys, Vintage Reserve, takes to the shelves alongside Jameson 12 Year Old Special, Jameson Gold and Jameson 18 Year Old Limited Reserve. The four Reserve expressions are all matured in a mixture of ex-Bourbon and ex-Oloroso Sherry casks, and combine triple-distilled pot and column still spirit. Vintage Reserve contains some of the rarest whiskeys available from Midleton, and one of the component pot stills whiskeys has been matured in port pipes. The oldest element of Vintage Reserve is the grain, some of which is up to 25 years old, and all of the Bourbon casks used are second-fill. Light, floral honey notes from the aged grain component are present on the early nose, along with fleshy peaches and melons. The port casks contribute rich, fruity characteristics, which are sufficiently subtle not to dominate. Barley lingers in the nostrils. The sweet, mellow palate offers bananas and plums, along with developing cinnamon, toasted oak and dairy fudge notes. The finish is long, with sweet fruits, port, spice and a hint of barley. By no means cheap, but this is a confident, sophisticated and beautifully integrated whiskey that has all the makings of an Irish classic. 46.0% 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 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

 

Irish Whiskey an Overview

Irish Whiskey

 Irish whiskey:

(Irish: Fuisce or Uisce beatha) is a whiskey made in Ireland. There are several types of whiskey common to Ireland: Single Malt, Single Grain, Pure Pot Still and Blended Whiskey.

The word whiskey is an Anglicisation of the ancient Gaelic term "uisce beatha" which translates as "water of life". (The Craythur is a modern Irish term for whiskey.

Most Irish whiskey is distilled three times while Scotch, apart from Auchentoshan, is distilled twice. Peat is rarely used in the malting process, so that Irish Whiskey has a smoother finish as opposed to the smokey, earthy overtones common to some Scotches. There are notable exceptions to these "rules" in both countries; an example is Connemara Peated Irish Malt (double distilled) whiskey from the independent Cooley Distillery in Co. Louth.

Although Scotland sustains approximately 90 distilleries, Ireland has only four (although each produces a number of different whiskeys): economic difficulties in the last few centuries have led to a great number of mergers and closures. Currently those distilleries operating in Ireland are: New Midleton Distillery (Jamesons, Powers, Paddy, Midleton, Redbreast, and others, plus the independently sold rarity Green Spot), Old Bushmills Distillery (all Old Bushmills, Black Bush, 1608, Bushmills 10-, 12- and 16- and 21-year-old single malts), Cooley Distillery (Connemara, some Knappogues, (the '94 was by Bushmills) Michael Collins, Tyrconnell, and others) and the recently reopened Kilbeggan distillery, which began distilling again in 2007 and released samples of its still maturing spirit at 1 month, 1 year, and 2 years worth of aging in 2009 as "The Spirit of Kilbeggan." Only Cooley and Kilbeggan (owned by Cooley) are completely Irish-owned. Irish Distillers' Midleton distillery has been part of the Pernod-Ricard conglomerate since 1988. Bushmills was part of the Irish Distillers group from 1972 until 2005 when it was sold to Diageo.

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

 

Makers Mark Review

Maker’s Mark

Maker’s Mark is produced at Loretto in Kentucky, where distilling has been taking place on the Star Hill Farm site since to 1805. The present brand was developed by Bill Samuels Snr, who bought Star Hill in 1953, and the Scottish spelling of ‘whisky’ has been employed since the outset in recognition of Samuels’ Scottish ancestry. Since 2005 maker’s Mark has been owned by Fortune Brands, who are also responsible for Jim Beam. Samuels chose to create a Bourbon using a proportion of red winter wheat instead of the more common rye, in order to reduce the ‘burn’ left by many Bourbons of the time. The result is a comparatively soft and gentle spirit, which becomes very mellow as it matures. A subtle, complex, clean nose, with vanilla and spice, a delicate floral note of roses, plus lime and cocoa beans. Medium in body, Maker’s Mark offers a palate of fresh fruit, spices, eucalyptus and ginger cake. The finish features more spices, fresh oak with a hint of smoke, and a final flash of peach cheesecake. A delicate and circumspect Bourbon compared to some of its more redneck cousins. Very drinkable. 45.0% ABV

Maker’s Mark 46

Maker’s 46 has an unmistakable spice on the nose, yet not strong. This next generation bourbon is smooth and forward tasting on the palate yet retains a pleasant bite. On the backend, like the original Maker’s Mark, there is none of harness sometimes associated with Rye, but nice honey finish. Other notes present include vanilla, caramel, cinnamon, nutmeg and other sweet spices. Being a bourbon man myself, I liked it! Marker’s 46 is a fine sipping bourbon and has the potential to become a potent ingredient in the bar arsenal. I will report back once I whip up an Old Fashioned or Manhattan with the 46.

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 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

 

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!

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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!

 

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

 

Irish pub to replace Soga's

"Brothers Simon and Henry de Vere White are co-owners of the popular de Vere's Irish Pub in Sacramento and will be branching out to Davis by September 2011. The de Vere Whites hail from Ireland and plan to bring an Irish flair to the Downtown Davis dining experience.

"We're an Irish pub, we cater to a wide variety of people, from families with kids to the business community," said Simon. "We're very food focused here, so I think what helps us be successful is being family owned and operated."

De Vere's Irish Pub signed a 10-year lease at 217 E St., a 4,800 square foot location formerly occupied by Soga's. The new location is 1,000 square feet larger than the Sacramento location.

De Vere's will take over the building formerly occupied by Soga's, an Italian and American food restaurant that permanently closed on Nov. 21 2010, after filing for bankruptcy.

"We liked the look of the building, we wanted to be downtown," said Simon. "We thought that downtown Davis had a great feel to it, and it seems that that's where the focus of the food industry is."

De Vere's will provide a hearty menu filled with traditional Irish food, as well as the familiar cheeseburger and sandwich for the more timid restaurant-goers.

Most of the food served will be made fresh in-house, including curing their own bacon, butchering their own meat and making their own pudding.

"We like to say we make everything here, except for Ranch," said Simon.

Despite Soga's recent bankruptcy, the de Vere Whites were not discouraged from branching out into Davis with a second pub after two successful years in Sacramento.

"We were always very intrigued with Davis. Great community and culture there. Family-oriented town, family business," said Simon. "We thought that going into a place that has a university system was very compelling and thought we would be a good fit for Davis."

For those looking for an authentic Irish pub experience, de Vere's is the place to go. De Vere's Irish Pub provides both authentic Irish cuisine and authentic Irish interior design complete with family pictures, paintings and Irish antiques.

"In Ireland, kids are at the pubs. You're born in the pub, grow up in the pub, get married in the pub," said Simon. "Every Sunday is family Sunday, we discount the kids menu. We definitely try to attract the family aspect."

De Vere's, winner of Sacramento Magazine's Best Pub Food award of 2010, prides itself on its hospitality, food and cozy atmosphere.

The opening of de Vere's is good news for the alcohol savvy as well, offering an extensive alcohol menu with 89 varieties of whiskey and 66 varieties of scotch."

 

DYLAN AARON can be reached at city@theaggie.org.

 

ST. BALDRICK'S DAY TO DRUM UP SMILES AND CHILDHOOD CANCER RESEARCH FUNDING

Each year, 160,000 children are diagnosed with cancer, which is the leading cause of death for youngsters in the US and Canada. At 5pm on March 14, 2011 at deVere's Irish Pub, teams of brave and caring souls will bare their domes in an annual head-shaving, fund raising, philanthropic event that, since its advent, has generated over 56 million dollars to help kids fight and prevent cancer.