“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.
Bu hikaye Wine Spectator dergisinin June 30, 2022 sayısından alınmıştır.
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Bu hikaye Wine Spectator dergisinin June 30, 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Shipwrecked Champagne Hoard Discovered Near Sweden
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Three Napa wineries filed a joint lawsuit in federal court in September alleging that Napa County officials violated their constitutional rights.
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Kistler's DARKER SIDE
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THE SPLENDOR OF CHAMPAGNE
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Before Food Network, Top Chef or Yelp ... before the term “foodie\" ... before tomatoes were heirloom and sushi was fast food... back when fancy restaurants were always French... Michael Batterberry and his wife, Ariane, were working to celebrate and elevate the status of American chefs and international cuisine. Julie Mautner, Food Arts' former executive editor, looks at the life and legacy of her late mentor, affectionately known as The Bat.
