Max Downtown Adds Two Limited Production Whisk(e)y

This week at Max Downtown, two new Whisk(e)y were added to the library offering of specialty spirits.   I say Whisk(e)y with the (e) because one of these products comes from the USA – High West Distillery from Park City, Utah, and the other comes from Scotland – the Glenmorangie Distillery in Tain, Ross-shire, Scotland.  The practice for spelling whiskey without an “e” is common in Scotland and some of the Commonwealth regions, so we must adhere to this.  It just helps to tell them apart a bit easier.

The first product from High West is the fourth whiskey we have from this unique and quite frankly compelling producer in Utah.   This product is the American Prairie Reserve Whiskey, which is a blend of two whiskies; the first of which is aged about six years and is composed of about 75% corn, 20% rye and 5% malted barley, while the other portion is from ten year old whiskey, which is composed of 60% corn, 35% rye and 5% malted barley.  You will not see an age statement on the label of this whiskey, as it is illegal to do so when there are blended ages such as this, but you will find a truly balanced and deeply flavored whisky that hits the palate with rich flavors of sweet oak and grains, with a smoky and soft finish.  Really one of the finest that we have tasted from this distillery to date.  Available for a limited time. basically while supplies last, which is usually not very long as aged whiskies are becoming more and more of a challenge to acquire.

The second whisky that was acquired by Max Downtown this week is the Glenmorangie Ealanta.  This Scotch is a beautiful whisky that is part of a very limited production range called the Private Edition.   It isa 19 year aged whiskey that has spent its time in virginAmerican oak casks sourced primarily from Missouri.  The affect of this style with so much age is an ultra-smooth, richly flavored whisky with deep flavors of orange peel, brown sugar and roasted almonds.  The expression is almost unique in the world of Scotch, or whiskies in general.  Extremely limited production, this whisky will go quickly and be gone forever.

 

 

Follow-Up to 2 x Italian Winemaker Dinner at Max Amore

Last night at Max Amore Ristorante in Glastonbury, over 30 guests were treated to a fabulous dinner and the wines of two of Italy’s favorite winemakers.  Chef Ted Burnett was on his game with a menu that touched on both traditional Italian cuisine as well as influences with a modern twist (see the menu below).

Primo Franco, Mark Conley, Diego Cusumano @MaxAmore

Guests were also treated to wine coming from both the north of Italy as well as the far south.  Starting and finishing with the Prosecco from Primo Franco, a third generation winemaker from the heart of the Prosecco region and his family estate called Nino Franco Winery.  Delicious wines that, as Primo pointed out, “are a way of life and can be great anytime of the day or night as they are light and refreshing”.

In between guests were treated to the deliciously fruit driven wines of Diego Cusumano from Sicily.  From the youthful and value priced Nero d’Avola (a wine featured on the Max Amore wine list) to the fabulous blend of Nero d’Avola and Syrah called Benuara, to the final wine, a 100% Nero d’Avola called Segana, which is sourced from the best vineyards at Cusumano Winery, these wines were as good as it gets.

Next up at Max Amore, Chef Burnett teams up with Max Restaurant Group Beverage Director Brian Mitchell to present a Max Wine & Food School Seminar, theme: Regional Italian Wines and Cheeses.  Feb 11th.  See the Max Restaurant Group website Calendar for full details.

Primo Franco
head of the famed Prosecco house in Venuto, Italy
NINO FRANCO &

Diego Cusumano
of the respected Sicilian winery
CUSUMANO WINERY

Wednesday, January 23, 2013 – 6:30pm
menu created by Executive Chef Ted Burnett

RECEPTION
Prosecco ~ Rustico Nino Franco

COURSE I
Scallop Crudo
Frescobaldi extra virgin olive oil | sea salt
Cusumano ~ Insolio Sicilia, 2010

COURSE II
Berkshire Black Sopressata
grana padano | rustic crostini
Cusumano ~ Nero D’Avola, 2011

COURSE III
Calamari alla Sicily
kalamata olives | capers | melted anchovies | basil |
San Marzano | toasted polenta cake
Cusumano Benuara ~ Nero D’Avola, Syrah, 2010

COURSE IV
Five Hour Roasted Duck
sweet fennel Italian sausage | duck fat with house made linguine | ricotta salata
Cusumano Sagana ~ Nero D’Avola, 2008

DOLCE
Cannoli
sicilian impastata ricotta | candied oranges
Prosecco ~ Nino Franco Valdobbiadene, 2009

Winery Direct Series with 2010 Fess Parker Pinot Noir Santa Rita Hills

Max Restaurant Group is First in the Nation with New Wine from Fess Parker Winery

Winery Direct Series Brings Fess Parker Pinot Noir Sta. Rita Hills, 2010, to market

Most people will remember Fess Parker for his acting roles as Daniel Boone and Davy Crockett in the 1950s and 60s.  He passed away in 2010, but did you know that he and now his family have owned a 715 acres winery and vineyard estate in Santa Barbara for the past 30 years?  That his wines have won countless awards? And that this region grows some of the best Pinot Noir in the country?

The Max Restaurant Group is very pleased to announce that we will be offering the newest wine from the Fess Parker Winery; the Fess Parker Pinot Noir Sta. Rita Hills, 2010.  In fact Max Group will be the very first location in the country to offer this wine for sale.  We have made special arrangements to list this wine directly from the winery before it becomes available for wider distribution later next year.

As part of this promotion, the $18 glass price will be available for $13 and the customary $66 bottle price will be reduced to $48.  Supplies at these prices are limited and will only last through February.

Stop into any Max location to try this fabulous wine from a great wine region.

 

A little about the Sta. Rita Hills AVA…

First created in 2001, the Sta. Rita Hills viticultural appellation is uniquely situated to receive maritime influences that create the ideal climate for growing exceptional wine-grapes. Inspired by the incredible potential offered within this wine region, a diverse group of talented growers and winemakers are producing some of California’s most exciting Pinot Noirs, Chardonnays and other varietals. As with any new region, the winegrowers and winemakers have developed a camaraderie stemming from their love of this region and the excitement of the achievements made thus far.

Sta. Rita Hills is a relatively small appellation of approximately 100 square miles. Intersected by the Santa Ynez River, the cool climate appellation is located between the towns of Buellton and Lompoc in Santa Barbara County, California.

Cool weather, fog, wind and the soils limit vine vigor, crop yield and intensify the flavors of the wines. Distinct geology and geography combine to form an absolutely unique maritime corridor. Two east-west oriented valleys represent some of the most incredible dirt and unique climatic influence in the Pinot Noir world.

Other great growers and producers from this fabulous region include: Brewer-Clifton, Clos Pepe, Foley Estates, Foxen, Pali, Sea Smoke, Siduri, Sanford, and many others.