“I didn’t want to be that guy who thought that just because I’m good at winemaking, I’m also a distiller,” says Dave Phinney of the ori-gins of his Bourbon brand. But Phinney has plenty of inspiration outside of wine, and his approach includes unique sources for materials, a vintner’s touch to barrel finishing, and avant-garde packaging.
The idea for his distillery came from the decommissioned U.S. Naval base Mare Island and its red brick buildings near the waterfront. The distillery's name, Savage & Cooke, refers to two men who once worked at the shipyard's electrical building, though Phinney doesn't know anything more about them. He kept a historical, industrial feel to the distillery, leaving exposed concrete or brick walls and prominent black iron girders. A three-story copper still is located at the heart of the operation.
Phinney started thinking about spirits in terms of one of the key ingredients: water. He had purchased a 300-acre property in Alexander Valley with the thought of developing a vineyard there. But there was something more remarkable at this location: A natural spring bubbling up water with a high mineral content.
We did a blind water tasting, and it's the only time I've done a tasting of anything where it was 10 out of 10 people who all picked the same winner, and it was our water, explains Phinney.
هذه القصة مأخوذة من طبعة June 30, 2022 من Wine Spectator.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة June 30, 2022 من Wine Spectator.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
New Zealand's Success Story - From small beginnings, the country's wines have ascended to global prominence
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Wine Is Healthiest Choice for Drinkers - Decades of research has linked light to moderate drinking, especially of wine, to a range of health benefits.
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“Dough is always the hardest challenge for any home chef,” explains chef and restaurateur Tony Gemignani. “But it’s the foundation of any great pizza.”
SEAVEY VINEYARD
In Napa’s Conn Valley, a family-run winery marches to its own drum
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A young couple in shorts and festival shirts sped into the ballroom of the New Orleans Marriott on a mission.
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Plenty of small winery owners are cashing out, either because they’re looking to retire or they see selling as the best way to keep their label growing
Restaurant Awards- Lazy Bear- Lazy Bear bills itself as a modern American dinner party. But it's so much more.
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