With St. Patrick’s Day this weekend we figured it was a great time to highlight a whiskey that we are loving as well as a few other libations. Not only are these products delicious, but they are also sustainable and/or organic!
First up is the Glendalough Irish Whiskey. This whiskey is new to Connecticut and we’re excited to be carrying it. The Double Barrel is aged twice in barrels from far sides of the world. American oak Bourbon barrels bring sweet honey and smooth vanilla notes and the Spanish oak ‘Oloroso’ barrels layer on dried fruit, and nutty flavors. It’s rich color and smooth taste make this a true, delicious Irish Whiskey.
The Glendalough Distillery was set up by a group of friends from Wicklow and Dublin with a passion for reviving the heritage of craft distilling in Ireland. It also belongs to an organization called Origin Green, which is Ireland’s food and drink sustainability program.
“The overall ambition of the Origin Green programme is that farms and food manufacturing businesses throughout Ireland sign up to the sustainability agenda, making measurable commitments to producing in a sustainable manner, with progress independently assessed and verified.” -Origin Green
If whiskey isn’t your poison, maybe you’d enjoy a nice glass of wine. Domaine de la Pepiere Muscadet 2017 from the Loire Valley in France is a fabulous white that is perfect to welcome spring with. The Muscadet region is best known for simple, inexpensive, easy to drink white wines. Pepiere is without a doubt the exception. At the winery they harvest 100% by hand and the fermentation is completely done with native yeast strains and the farming is certified by Ecocert Organic Certification. The wine represents what can be achieved with the humble Melon de Bourgogne grape: crisp, clean and highly aromatic.
Another favorite wine is the 2015 Honig Napa Valley Cabernet. Founded in 1980 as a tribute to the owner and patriarch of the Honig family has been sustainable for many years. Honig is German for the word honey so the family thought it would best fit them to take up beekeeping in addition to making wine. “One of the many benefits from our sustainable farming practices is the profusion of bees, butterflies and other beneficial insects. Healthy bees are also a sign of a thriving eco-system.”
While the use of solar power is more common now, Honig has had panels in place for almost 20 years. With Napa Valley seeing sunshine for about 260 days a year, they thought this was the obvious choice to help balance the amount of electricity it cost to make the wine and to run the business.
Not only are we saving thousands of dollars a year in electric bills, we are eliminating more than 500,000 pounds of carbon dioxide emissions annually -- the equivalent of planting more than 70 acres of carbon dioxide-absorbing trees. We also feed any excess energy we produce back into the grid, for others to use. -Honig Winery
This vintage is a unique and delicious wine. In 2015 they had a record number of days above 100 degrees. Normally, a season in Napa could contain 10-15 days where the temperature is above 100 degrees. However, 2015 saw 26 days in the triple digits! This made for a smaller crop of grapes, but in turn produced a much more concentrated bottle of finished Cabernet. This wine is full of plum, current and black fruit aromas. The tannis are haunting, but elegant at the same time.
We love being able to support producers who have a passion for what they do and a respect for the earth. We feel that companies like this put a little extra heart and soul into each bottle. Join us this week and be sure to ask for a glass of wine or whiskey neat!