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Vault & Vator to release limited edition double aged cocktails this Friday 4/7/17

  This Friday at Vault & Vator, award winning mixologist Kirk Ingram will debut two new limited edition aged cocktails: An aged Negroni and an aged Manhattan.The basic body of each cocktail may seem familiar—equal parts Carpano Antica sweet vermouth, Campari and Beefeater gin for the Negroni, and two parts Rittenhouse rye, one part Carpano Antica sweet vermouth and Angostura bitters for the Manhattan.But the over the top lavishness of the cocktail aging process sets these drinks apart. In the same way barrel aging a harsh, burning raw distillate can turn the liquid into the smooth delicious bourbon America loves, barrel...

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The Evening Respite aged cocktail by Kristian Niemi of Bourbon Columbia

  Kristian Niemi, the owner of Bourbon Columbia, and the host of the Great American Whiskey fest put together this amazing cocktail using the Cherry Bottle Aging Stave.  The first step is to use a Cherry Bottle Aging stave in a bottle of Larceny Bourbon for 2-3 months.  After that, feel free to enjoy the Larceny on its own, and follow the directions below to create this amazing cocktail! 2oz Cherry Wood-infused Larceny 3/4oz Nux Alpina Walnut Liqueur (from Haus Alpenz) 1/2oz Tempus Fuget Creme de Cacao 2 shakes Fee Brothers Barrel-Aged Bitters Build in glass over large cube and...

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Negroni Week Recap -- Greenville, SC

What is Negroni Week?  Negroni week is an annual charity event where bars and restaurants feature an Italian cocktail known as the negroni.  A portion of each negroni purchased will go to the charity of choice for each restaurant.   History of the Negroni The Negroni is a very old cocktail that dates all the way back to 1919 in Florence Italy.  Count Camillo Negroni concocted it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon...

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Going Green

After a recent dinner conversation in Charleston, I realized that using staves to age alcohol had another distinct advantage over barrels.  Depending on the size of barrel you are comparing a stave to, staves use roughly 4-20 times less wood than a barrel does to age a given amount of liquid.  More specifically, a 53 gallon barrel uses 4x the wood as staves to achieve the same wood surface area to liquid volume ratio, and a smaller 1 liter barrel uses nearly 20 times as much wood as a stave for the same liquid volume.  These figures do not even...

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Bigger is better (...barrels)

There has been alot of talk over the years in the whiskey community about the differences between small barrels vs large barrels.  I have a few good links below for you to read through from well respected experts, so you can get more in depth information if you wish.   Long story short, smaller barrels produce inferior whiskey.  The main reason is that they have an un-ideal ratio of wood surface area to liquid volume.  The smaller the barrel is, the more charred wood surface area there is in contact with any given volume of liquid inside of the barrel....

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