Taste of Kutztown set to deliver Delicious Day for Good Cause on June 11
Taste of Kutztown is set to deliver a delicious day for a good cause on June 11 at Kutztown Community Park.
The 2022 Taste of Kutztown Wine & Beer Festival is happening on Saturday, June 11, 2022 at 11:30AM EDT at Kutztown Community Park with tickets starting at $25.00
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The fundraiser is presented by Kutztown Rotary and runs from 11:30am-5:30pm.
Kutztown Community Park will play host to the Taste of Kutztown Festival, presented by The Kutztown Rotary Club.
Attendees can stroll through grass pathways and enjoy the shade while sampling and purchasing tasty foods. They can also shop for products from a wonderful cast of vineyards and artisans, sipping on wine, beer, mead and cider.
Related: Acclaimed Allentown Xplorer Spirits Set to Pour at Taste of Kutztown June 11
As in past years, wine tastings will play a major part in the event, featuring over 25 regional wineries, distilleries, mead & cider vendors & 5 local craft brewers.
Unlimited boozy samples & complimentary wine check for purchases (2 bottles or more) Food trucks, artisan vendors and live music create the vibe!
Related: Sustainably Crafted Flor de Caña Rum launches #TogetherForAGreenerFuture to
Participating Wine/Beer Vendors
Xplorer Spirits
Xplorer offers 10 different spirits and in the last few years, they’ve won several awards including Platinum for Wheat Vodka from The Sip Awards, Triple Gold for Apple Pie Moonshine from Micro Liquor Spirit Awards and Gold for Bourbon Whiskey from Great American International Spirits Competition and Double Gold for their American Gin in 2021 at the World Spirit Trophy Competition in Germany.
Xplorer strives to celebrate Pennsylvania’s rich agricultural heritage in each bottle, sourcing local ingredients whenever possible and using Kishor’s decades of science expertise to carefully craft the finest small-batch spirits.
Blue Mountain Vineyards and Cellars
They have been making wine for over 30 years and are still going strong. Their signature dry red wines are “Old World Style” making them soft and Earthy with a slight hint of Spice. Every dry red is aged a minimum of 9 months in a French Oak Barrel. Dark berry notes are prevalent.
Their dry white wines are crisp and refreshing with a slight mineral note. Soft hints of fruit will please your senses. Their sweet wines will fulfill the fun loving side of your taste buds. Our Rottie Wines are a special tribute to our two winery dogs and our recent addition of REGGIE and all of the dog lovers out there.
Saucony Creek Brewing Co and Gastropub
Founded by Kutztown, Pennsylvania native Matt Lindenmuth in 2013, Saucony Creek Brewing Company is a small, local craft brewery specializing in authentic, small batch creations with an adventurous/rebellious spirit with a world of passion and experience dripping from each Saucony Creek sip.
The gastropub opened in early 2016, offering beer tastings, flights, pints, brewery tours and a crafty, farm-totable food menu utilizing ingredients from local farms and creameries.
Sandcastle Winery
Sand Castle Winery was founded in 1974 combining European and American tradition to create world class, premium wine. All Sand Castle wines are made exclusively from grapes grown on the property, earning the esteemed label of estate grown.
and more!
On June 11, they will all be pouring as a part of Taste of Kutztown.
Taste of Kutztown takes place June 11 at Kutztown Park. 439 E Main St Kutztown, PA
For more information: https://www.unation.com/event/7684877
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Lehigh Stunned by Sweet Innovation From America’s #1 Cookie Brand
Biggest Cookie Innovation Ever, Chips Ahoy Big Chewy Cookies! From America’s #1 Cookie Brand
The cookie experts at Chips Ahoy! are at it again – this time showing up bigger than ever before.
Chips Ahoy! Big Chewy Cookie
Introducing the Chips Ahoy! Big Chewy Cookie – an entirely new product line from America’s #1 chocolate chip cookie brand.
As the brand that is “Here for Happy,” this innovation from Chips Ahoy! brings cookie lovers an offering that is over three times the size of Chips Ahoy! Regular Chewy in an individually wrapped pack, making it the ideal go-to snack for splitting with a friend.
These new Chips Ahoy Big Chewy Cookies will up the ante in snack aisles and convenience stores across the country. Designed with Gen-Z Chips Ahoy! lovers in mind – this oversized treat is perfect for on-the-go snacking during their busy lives or to split with a friend.
Boasting chocolatey chips over four times larger than the iconic Chips Ahoy! Chewy cookie for a bigger, more chocolatey bite, the cookie itself clocks in with a diameter over three times the size, and will be available in three delicious flavors:
- Chips Ahoy! Big Chewy Cookie: Delivering classic Chips Ahoy! Chewy flavor now bigger and with the just the right amount of chocolatey chips to compliment the larger cookie and its soft-baked texture.
- Chips Ahoy! Big Chewy Cookie, Chocolatey Brownie: A decadent brownie-flavored base takes indulgence up a notch and delivers an extra chocolatey bite for even the biggest sweet-tooth.
- Chips Ahoy! Big Chewy Cookie, Chocolatey Caramel: Delicious caramel-flavored chips blend with the iconic sweetness of the Chips Ahoy! chocolatey chips to create a delicious mash-up of caramel and chocolatey flavors to deliver a big, indulgent bite.
“From our original cookies to our newest innovations, Chips Ahoy! fans have long enjoyed our iconic brand and mouthwatering flavors,” said Jen Levin, Senior Brand Manager for Chips Ahoy! US. “For over 60 years, Chips Ahoy! cookies have been the go-to cookie for chocolate chip cookie lovers of all ages. Now, with the launch of Chips Ahoy! Big Chewy Cookies, we’re excited to be their on-the-go cookie choice as well, offering indulgence and happiness in each big, delicious bite. And perhaps the best part of all? Their bigger size means you have enough Chips Ahoy! deliciousness to share with a friend!”
Chips Ahoy! Big Chewy Cookie will begin rolling out to retailers nationwide starting in October. Each 2.5 oz pack will be available for an SRP $2.29 at convenience stores. For more information on Chips Ahoy! Big Chewy Cookie, follow @chipsahoy on Instagram and @theofficialchipsahoy on TikTok to follow the latest Big Chewy Cookie news.
Lehigh Invaded with Scary-good whiskies this Halloween: J. Mattingly 1845 Welcomes Fall with New Whiskey Offerings
Scary-good whiskies this Halloween: J. Mattingly 1845 Welcomes Fall with New Whiskey Offerings
J. Mattingly 1845 Distillery is debuting scary-good whiskies this fall, with its first fall spiced Bourbon 31 Blended Bourbon and the ability to customize your own whiskey for your Halloween festivities through its J. Mattingly 1845 craft your bottle program.
Bourbon 31 Blended Bourbon is a play on the brand’s Bourbon 30 Bourbon brand and this limited-edition release was created for the Halloween season.
Bourbon 31 is a blend of three whiskies which have all undergone J. Mattingly 1845’s Double Staving™ process and the blend consists of 51 percent Bourbon, 29 percent Light Whiskey and 20 percent Rye Whiskey. Double Staving is a proprietary process used by J. Mattingly 1845 Distillery that gives the whiskey inside the barrels additional surface exposure to charred barrel staves to impart more flavor and color.
The Double Staved Classic Bourbon used in this blend has just scored a 96 from famed Whiskey Bible author Jim Murray.
The Bourbon 31 Blended Bourbon was created by J. Mattingly 1845’s team of expert blenders to reflect the flavors typically associated with fall. “When we blended these three whiskies, we were looking for a flavor profile that reflects flavors typically associated with fall, such as pumpkin and cinnamon while matching the light-hearted fun we’re having by changing the brand name from Bourbon 30 to Bourbon 31 to celebrate the Halloween season,” said Harry Richart, president, J. Mattingly 1845 Distillery.
Tasting notes for this bourbon describe it as having a nose of nutmeg, cinnamon, vanilla and walnut, with the flavors of brown sugar, cinnamon, and fall baking spices on the palate. On the finish, pumpkin bread, baker’s chocolate and seasoned oak are prevalent.
Bourbon 31 is available online and at the J. Mattingly 1845 Distillery in Frankfort, KY. Suggested retail pricing is $60 for a 750 mL and it is 98 proof.
J. Mattingly 1845 Custom Whiskey Program is the “Choose Your Own Adventure” of the whiskey world by allowing the buyer to choose between double staved™ bourbon, light whiskey or rye whiskey recipes, select their bottle shape, customize their own label, and even choose their own wax color from every color of the rainbow! This program is available online and in person at the Distillery and can result in some frighteningly fun labels and Halloween-themed wax colors. Imagine expressing your innermost devilish (or angelic) thoughts on the bourbon bottle you give your favorite boo.
Pricing for the custom bottles start at $120 for a 750 mL bottle and shipping is available to 46 states.
About J. Mattingly 1845 Distillery
The Mattingly family has been synonymous with distilling in Kentucky for more than two centuries, having a hand in the development of at least nine separate distilleries in the Commonwealth.
It all started in 1845, with John Graves Mattingly’s first distillery in Marion County, Kentucky, Registered Distillery #2.
In 2010 Jeff Mattingly took up the family mantle and started his own craft bourbon business. Today, Jeff’s son Cameron has joined the team as Vice President of Production, continuing the legacy into the latest generation for J. Mattingly Distillery 1845 in Frankfort, Kentucky. Together father and son offer their proprietary double staving process as well as a custom bourbon blending experience unparalleled in the spirits industry, available on-site in Frankfort or online at https://jmattingly1845.com/build-a-bottle/
Basketball legend Brings Lehigh ‘Hennessy Limited Edition by LeBron James’, available September 30
Basketball legend Introduces Hennessy Limited Edition by LeBron James
Hennessy, the world’s leading cognac, and basketball legend LeBron James are proud to unveil ‘Hennessy Limited Edition by LeBron James’ – a V.S bottle collaboration available globally starting on September 30, 2024.
This first-time collaboration between Hennessy and LeBron James unites two giants in their respective fields and brings an unexpected twist to fans and the industry alike. Their mutual respect, shared drive for excellence and commitment to pushing boundaries makes this partnership a celebration of greatness and serves as a reminder that Hennessy is made for more.
“As an admirer of Hennessy and its iconic brand, I’ve always appreciated its commitment to basketball and how it celebrates the sport’s influence on and off the court,”
lebron James
“I was fortunate enough to visit the Maison in Cognac a while back, and seeing the care and craftsmanship that go into creating each bottle was pretty incredible. This collaboration represents a shared sense of dedication and discovery coming to life for everyone to enjoy.”
The limited-edition bottle features fresh, vibrant and distinctive designs which nod to James’ impact on and off the court. Both the bottle and gift box showcase an illustrative portrait of James in purple and orange. The iconic Hennessy Bras Armé is reimagined, sporting a sleeve as a tribute to James and intertwined with his trademark crown. The blend will remain the same and continue to deliver on the bold, yet smooth character that has made Hennessy V.S one of the most popular cognacs in the world.
“We are elated to officially welcome LeBron James to the Hennessy family after many years of mutual admiration and friendship,” said Antoine Varlet, Senior Vice President, Hennessy U.S. “LeBron is not just a basketball star, but someone who redefines boundaries in sport, style, culture and beyond. This partnership is more than just a collaboration, it’s a statement about what’s possible when two cultural icons come together.”
To highlight the cognac’s versatility, James put a fresh twist on the Hennessy Margarita cocktail featuring Hennessy V.S, lime juice, orange liqueur, orange juice and agave syrup. The addition of orange juice comes directly from James, inspired by a recent tasting experience in Cognac where he experienced the different possibilities of the spirit and discovered that Hennessy is enjoyed more than just neat, complementing a wide range of serves. This follows the release of Hennessy’s “Made for more” campaign, which shows how any drink or occasion can be made ‘more’ when you add Hennessy. Find the full recipe on hennessy.com.
The ‘Hennessy Limited Edition by LeBron James’ V.S will be available for purchase starting September 30, 2024.
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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Grace Potter at Penn’s Peak Sunday September 24
Penn’s Peak is proud to announce Grace Potter, Sunday, September 24, 2023 at 7:30pm.
Back in summer 2021, Grace Potter took off on a solo cross-country road trip that would soon bring a life-saving reconnection with her most unbridled self.
Heading out on Route 66 from her home in Topanga Canyon, the Vermont-born artist spent the coming weeks crashing in roadside motels and taking time each night to deliriously transcribe the song ideas she’d dreamed up behind the wheel, often scrawling those notes onto the backs of postcards and motel notepads.
After completing two more trips across the U.S. on her own—and partly navigating her way with the help of hand-drawn maps from self-styled historians of Route 66—Potter flew to Nashville for a series of recording sessions that quickly gave way to her most magnificently unfettered collection of songs to date.
Equal parts fearlessly raw memoir and carnivalesque fable, the result is a body of work that goes far beyond the typical album experience to deliver something much more all-enveloping: the original motion picture soundtrack to a profoundly transformative moment in Potter’s life, a fantastically twisted odyssey populated by the hitchhikers and outlaws and other lifelong wanderers who roam through the wonderland of her psyche.
The follow-up to Daylight—a 2019 release that earned GRAMMY nominations for Best Rock Album, and Best Rock Performance—Mother Road marks the start of a thrilling new era of a career that’s included turning out seven acclaimed albums, sharing the stage with the likes of The Rolling Stones, Robert Plant, and the Allman Brothers Band, and playing nearly every major music festival (in addition to launching her own festival, Burlington’s Grand Point North).
Over the course of its 10 larger-than-life tracks, the album fuses elements of soul, blues, country, and timeless rock-and-roll with masterful abandon, thanks to the vibrant musicianship of Potter and her collaborators:
legendary keyboardist Benmont Tench, keyboardist Benmont Tench (Cage The Elephant), bassist Tim Deaux (The Whigs, Kings Of Leon), pedal-steel guitarist Dan Kalisher (Fitz And The Tantrums, Noah Cyrus), Potter’s longtime drummer Matt Musty, and her husband Eric Valentine (a multi-instrumentalist who plays everything from African lute to synth bass on Mother Road).
Produced by Valentine (who’s also worked with Queens of the Stone Age, Slash, and Weezer) and recorded at RCA’s famed Studio A, Mother Road fully echoes the ecstatic catharsis of its recording sessions, a process that Potter alternately likens to a tantrum and a haunting.
“I didn’t have any real intention of making a record; I just thought I’d get into a room with some friends and mess around with these unfinished ideas I’d been gathering,”
she says.
“But then an entire album fell out of me, including all the lyrics—the blanks had been filled in, like my subconscious had created finished sentences spoken distinctly from the perspective of all these characters that were living inside me.”
As she reveals, that explosion of creative energy followed a period of emotional crisis for Potter, a turn of events partly triggered by moving back to her hometown with her husband and young son a year into the pandemic. “There was a big piece of my heart that wasn’t ready to go back to Vermont—it all happened about 10 years earlier than I’d expected,” she says. “California had always felt like a new beginning, a place where I was able to step into a community of like-minded weirdos, and through that first winter I started to feel trapped.”
After suffering a miscarriage (a particularly brutal medical experience compounded by the fact that she’d unknowingly been carrying twins), Potter began treatment for clinical depression and soon decided to seek the solace and release she’d always found on the road. “I used the rental-car shortage as an excuse to go get our car in Topanga, but the truth is I was going to probably have a full mental breakdown if I didn’t step away from the pressure cooker of judgment, I’d placed on myself and my environment,” she says.
“At first, I thought of what I was doing as escapism, and I felt ashamed of that.
But eventually I realized I was giving myself permission to do what needed to be done for me to get better.”
Within days of that first road trip, Potter was overcome by memories of past adventures and began piecing together stories set in parallel realities and alternate timelines, each rooted in the unvarnished truth of her emotional experience. “Mother Road is a reframing of my understanding of my history,” she says. “It’s an important and powerful perspective I’d never had until this record, and the heart of it is my journey to self-reliance and a sense of worthiness.”
Named for a line from The Grapes of Wrath—in which John Steinbeck refers to Route 66 the “the mother of all roads…the road of flight”—Mother Road opens on the soulful swagger of its sublimely rowdy title track.
“That song is my way of saying I’m not okay, and I’m hoping that the road will at least be my partner-in-crime on this journey, if not a healer,” says Potter, whose powerhouse voice lends the track a certain incandescent grit.
A world-weary plea for redemption (from the chorus: “Wherever I’m headed/Mama, don’t let it be down”), “Mother Road” also makes for a prime introduction to the album’s ingenious use of background vocals.
“All of those vocals are me, but each voice is a different character I was manifesting in the album,” Potter explains. Mother Road’s motley cast of characters includes the ghost of Waylon Jennings and an enigmatic road warrior named Lady Vagabond.
On “Good Time,” meanwhile, Potter inhabits the role of a hellraiser called Brigitte as she serves up a groove-heavy sizzle reel of her real life’s wildest moments (e.g., “I breastfed a stranger once at an In-N-Out Burger/Stripped down to my skivvies and danced across the boulevard”). “Writing that song, I was thinking about all the times when there were no boundaries between me and the world at large,” says Potter. “As you get older there’s this expectation that you need to fall in line, that you can’t keep living in a fantasy your whole life. But I don’t know about that. Maybe we can.”
At the heart of Mother Road lies two back-to-back tracks that together speak to the transcendent power of bending reality and creating our own myths. Co-written by Potter and the Highwomen’s Natalie Hemby (a Grammy-winning songwriter whose credits include tracks by Kacey Musgraves and Maren Morris), “Little Hitchhiker” brings Potter’s delicate piano melodies, luminous acoustic-guitar work, and gorgeously longing vocals to a tender reflection on her experience as a nine-year-old runaway.
Next, “Lady Vagabond” unfolds with spaghetti-western bravado as Potter immortalizes the lawless superhero within. “To me she represents complete self-reliance and strength, and the permission to be as mischievous or as benevolent as you want to be,” says Potter. “She may not have a great grasp on everything else in the world—she may not even have the greatest grasp on herself—but that’s okay.”
For the closing track on Mother Road, Potter offers up an epic piece of cabaret-pop touched with both theatrical flamboyance and devil-may-care attitude. A bit of coming-of-age autobiography in song form, the piano-led “Masterpiece” paints a picture of her libertine young adulthood in irreverent and dazzling detail (“I was the long-lost daughter of disco/Dancing thru my jock-strap dreams/In my funky little Fiat/Chasing down my Masterpiece”). “One of the silver linings of going back home was driving by my high school every day and having all those memories come rushing back,” says Potter. “The kids I’d grown up with were there with a million stories about me, and every story got weirder and wilder than the last. But I love that that’s how they remembered me, and I love that I’m still living those stories out through my songs.”
Even in Mother Road’s most outrageous moments, Potter infuses her songwriting with essential insight into the endless nuances of life and love and belonging. True to the cinematic nature of Mother Road’s storytelling, she’s also immersed herself in creating the album’s elaborate visual components, an undertaking that’s involved expanding her talents as a filmmaker and multimedia artist. “I know now that there’s more depth to my expression, and I feel ready to bring everything into focus under a much larger circus tent than I have in the past,” she notes. And after thousands of miles on the road, countless nights at seedy motels, and a heartrending return home, Potter has made her way to the kind of creative freedom that leaves both artist and audience indelibly altered—a freedom that’s undeniably led to her masterpiece.
Tickets on sale Friday, June 23rd at 10:00AM at all Ticketmaster outlets, the Penn’s Peak Box Office and Roadies Restaurant and Bar. Penn’s Peak Box Office and Roadies Restaurant ticket sales are walk-up only, no phone orders.
General Admission
Advance: $30
Day of Show: $35
About Penn’s Peak
Penn’s Peak, a beautiful mountaintop entertainment venue located in Jim Thorpe, Pennsylvania, can comfortably host 1,800 concertgoers. Enjoy a spacious dance floor, lofty ceilings, concert bar/concession area and a full service restaurant and bar aptly named Roadie’s. Complete with a broad open-air deck for summertime revelry, Penn’s Peak patrons enjoy a breathtaking overlook of nearby Beltzville Lake, plus a commanding, picturesque 50-mile panoramic view of northeastern Pennsylvania’s Appalachian Mountains. Choose Penn’s Peak for your next wedding, banquet or special event and treat your guests to an event truly “Above the Rest”.
Geographically convenient to residents of major population zones in Hazleton, Scranton, Wilkes-Barre, Stroudsburg, the Lehigh Valley, Philadelphia and New York City, Penn’s Peak is an ideal location for any event. It is located only four miles from Exit 74 of the northeast extension of the Pennsylvania Turnpike.
For more information on Penn’s Peak, go to www.pennspeak.com or call 866-605-7325.
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Little Feat: Boogie Your Spring Away Tour w/ Special Guest Miko Marks at Penn’s Peak April 23
Penn’s Peak is proud to announce Little Feat- Boogie Your Spring Away Tour w/ Special Guest Miko Marks , Sunday, April 23
Little Feat is the classic example of a fusion of many styles and musical genres made into something utterly distinctive.
Their brilliant musicianship transcends boundaries, uniting California rock, funk, folk, jazz, country, rockabilly, and New Orleans swamp boogie into a rich gumbo, that has been leading people in joyful dance ever since.
Little Feat’s Lowell George connected with Bill Payne
It began in 1969 when Frank Zappa was smart enough to fire Lowell George from the Mothers of Invention and tell him to go start a band of his own. Soon after, Lowell connected with Bill Payne, which stirred up sparks. They then found drummer Richie Hayward.
They were quickly signed by Warner Bros. and began working on the first of twelve albums with that venerable company.
Little Feat’s first album featured the instant-classic tune Willin’
The first album, Little Feat, featured the instant-classic tune “Willin’,” and the follow-up Sailin’ Shoes added “Easy to Slip,” “Trouble,” “Tripe Face Boogie,” “Cold Cold Cold” and the title track to their repertoire.
Paul Barrére, Kenny Gradney (bass), and Sam Clayton (percussion), joined up, and the latter two remain rock-solid members of Little Feat’s rhythm section.
1973’s Dixie Chicken gave them the title track and “Fat Man in the Bathtub,” as good a blues as any rock band has ever written. Their career to that point was summed up with the live Waiting for Columbus, truly one of the best live albums rock has ever heard.
Fifty years on the road cost them Lowell George, then Richie Hayward and Paul Barrére, but the music has carried them forward. When you spend your life on the road you can get eaten up by the stresses, or you can hold on to your music and your friends and the joy of the people out front and keep the priorities straight the way the Featsters have.
Little Feat in 2021 is…
Little Feat in 2021 is: Bill Payne, Keyboards and Vocals; Sam Clayton, Percussion and Vocals; Fred Tackett, Guitars and Vocals, Kenny Gradney, Bass; Scott Sharrard, Guitars and Vocals; and Tony Leone, drums.
Fifty years on, they’ve been up and they’ve been down and they know where they belong—standing or sitting behind their instruments, playing for you. And anything’s possible, because the end is not in sight.
For more information and a listing of ALL tour dates, please visit: https://www.littlefeat.net/tour
Tickets on sale Friday, November 18th at 12:00PM at all Ticketmaster outlets, the Penn’s Peak Box Office and Roadies Restaurant and Bar. Penn’s Peak Box Office and Roadies Restaurant ticket sales are walk-up only, no phone orders.
General Admission
Advance: $42.50
Day of Show: $47.50
About Penn’s Peak
Penn’s Peak, a beautiful mountaintop entertainment venue located in Jim Thorpe, Pennsylvania, can comfortably host 1,800 concertgoers. Enjoy a spacious dance floor, lofty ceilings, concert bar/concession area and a full service restaurant and bar aptly named Roadie’s. Complete with a broad open-air deck for summertime revelry, Penn’s Peak patrons enjoy a breathtaking overlook of nearby Beltzville Lake, plus a commanding, picturesque 50-mile panoramic view of northeastern Pennsylvania’s Appalachian Mountains. Choose Penn’s Peak for your next wedding, banquet or special event and treat your guests to an event truly “Above the Rest”.
Geographically convenient to residents of major population zones in Hazleton, Scranton, Wilkes-Barre, Stroudsburg, the Lehigh Valley, Philadelphia and New York City, Penn’s Peak is an ideal location for any event. It is located only four miles from Exit 74 of the northeast extension of the Pennsylvania Turnpike. For more information on Penn’s Peak, go to www.pennspeak.com or call 866-605-7325.
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Lehigh Valley weekend trip Love Tasting Bourbons? This Fredericksburg Virginia Bed & Breakfast Ironclad inn Might Be Your Dream Visit, Owen King from Ironclad Distillery shares Delicious Details
Love Tasting Bourbons? This Fredericksburg Virginia Bed & Breakfast Ironclad inn Might Be Your Dream Visit, Owen King from Ironclad Distillery shares Delicious Details
Ironclad Inn is the first B & B & B – Bed & Breakfast & Bourbon Tasting Room.
Today’s conversation with Distiller Owen King from Ironclad Distillery has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
A lot of really cool things are happening right now. I want to jump into your tasting room, the distillery, we’ll get into bourbon tastings in a few minutes.
But first and foremost, what’s the most important thing with Ironclad right now for you?
Owen King:
The most important thing about Ironclad for me right now is the same thing it’s always been, trying to make the best bourbon we can.
The other thing is spreading the word about our bed and breakfast; and bourbon. It’s a bed and breakfast in Fredericksburg that when you’re there, you can drink bourbon.
We make a lot of old fashions there and we always have all these leftover oranges. Now the perfect thing is in the morning you have fresh squeezed orange juice from our [leftover] old fashions.
It’s really working double duty now.
Besides that I just love the fact that we can now expand our distillery up to Fredericksburg. So we can have more people try our bourbon and enjoy our bourbon, which is the goal.
Joe Winger:
Getting to know you before you jump into Ironclad, I want to use the word “were”, you were a football player and cooking changed your life.
Tell us more about your cooking. Was there a special dish that enhanced your life?
Owen King:
I’m Italian. So obviously with the Italian genes, we share our love through food. Growing up I cooked a lot.
When I went to college [I cooked] for my teammates. I’d make dinner for everyone. So when we decided to open the bourbon distillery, I figured, I know how to cook. I think I could probably figure out how to make bourbon.
I know flavors. I know how things go well together. I think I have a pretty decent palette.
So putting all those things together to make a great bourbon was the goal.
Food is one of those things where you never stop improving. I feel the same about bourbon.
Joe Winger:
Is there a favorite dish?
Owen King:
Breaded chicken cutlets and spaghetti.
That is how it started. Then I was like “I really like cheese.” Maybe I could put cheese in with the breadcrumbs and then do that. Then I started expanding. Chicken Parm. Making my own sauce. Thinking I could add something here to make that better.
It’s the same way I look at bourbon.
Thinking, “I like what this person’s doing. Let me see what they’re doing. I can build off that to make it work on my own.”
Creating my own recipes, going from there, just continually tweaking little things here and there.
We’ll make a 5% difference, maybe a 10% difference.
Joe Winger:
Ironclad Distillery is in Newport News, Virginia. The bed and breakfast Ironclad Inn is in Fredericksburg, Virginia.
For most people when we think of bourbon, we don’t always think of Virginia as the first choice. What would surprise us most about coming down to Virginia for a bourbon tasting and staying the night?
Owen King:
If you’re coming down to Virginia, you have to remember Virginia is the birthplace of American spirits. The first place spirits were made in the new colonies, in the new world, was here in Virginia.
The first corn liquor which would eventually become bourbon, was made in Virginia.
You can also talk about Elijah Craig, who was from Fairfax County, Virginia, before he moved out to Kentucky.
On top of that, Kentucky wasn’t a state until 1793. Evan Williams was doing distillation in 1783, and at that point Kentucky was still Virginia.
The birthplace of bourbon is right here in Virginia.
I’ve been to Kentucky a lot. They talk about the birthplace of bourbon being there in Kentucky.
Maybe the territory it’s in was Kentucky, but it was still Virginia at the time.
Whenever someone comes by, I can tell them the history of actual bourbon, where you’re gonna get the whole story, not just the fantasized story that you get in Kentucky.
Joe Winger:
I’m incredibly glad you just shared that.
Let’s talk about The Ironclad Bed and Breakfast now. The bourbon tasting room, the event space.
Owen King:
We wanted to spread our bourbon out around the state. We’ve always really liked Fredericksburg. It’s a beautiful town. It’s got a ton of history to it.
Nothing goes better with bourbon than a good story.
So we can always tell our history while drinking. So with our bed and breakfast, we looked at what the bigger guys were doing. A lot of them were starting to have these places where you could stay [the night] and get an experience to go along with it.
We really wanted to spread our Ironclad experience.
We have a tasting room. It’s beautifully decorated by my sister. We’ve got a bottle shop where you can pick up pretty much every one of our bourbons that are available. We’ve got a bar so you can try it from our seasonal cocktail menus where we change it five times a year.
We have a winter, a fall, a spring, summer [menu].Then a holiday menu as well.
No matter what time of year you’re there, you’re trying something that’s going to go well seasonally.
Everyone likes seasonal drinks. You don’t want to drink in the fall, what you’d drink in the summer.
We always have an old fashioned and it’s a damn good old fashioned.
Then we also have an event space. We have weddings. We’ve had 50th birthday parties.
We’ve had any event that you want to tie into with our bourbon or just if you want a beautiful event space in a building that was built in 1793 we have that as a great option.
It’s a really cool spot that you can go and see and experience.
It’s something we want to share, our love for bourbon with everyone.
Whether you’re here in Newport News or in Fredericksburg, you’ll get a King family member there to tell you our story and tell you all about our bourbon and show you around.
Joe Winger:
Outstanding. Let’s get to the tasty part now. You have several amazing bottles. When someone comes to your tasting room this weekend, what should they be looking forward to?
Owen King:
We do a few bottle releases that are once a year for us. One of my favorites.
A five year, three barrel blend of three 30 gallon barrels. Bottle of Bond.
The history alone is one of my favorite things to talk about. In 1897 the federal government stepped in because there was people dying from drinking bad whiskey.
They stepped in to “certify” everything in there.
“If you bottle it at four years old and at 100 proof, we will claim that this is a bottle and bond bourbon certified” by the federal government that it is safe to drink.
That story alone is one of my favorites of bourbon lore.
We just want to make sure that we do that every year that we can.
It’s absolutely one of my favorite bourbons. It’s our four grain mash bill. 70% corn 10% wheat, 10% rye, 10% malted barley.
So with the corn and the wheat, it adds a nice sweetness to it. But then the rye is there to kind of balance that whole thing out. Before it gets [to be] a very sweet bourbon, it balances out, a little baking spice, maybe even some clove, maybe a little black pepper.
It balances it out to be a nice, rounded bourbon.
Joe Winger:
Let’s move on to your Maple Syrup Cask.
Owen King:
Absolutely delicious. But this is a cast finish, not a flavored bourbon. So we’re not adding maple syrup to it. People who drink it might think it’s going to be super sweet and not going to like it. Because they don’t like maple syrup.
This is my version of drinking maple syrup responsibly and not getting diabetes.
After we empty our barrels, we give them to a maple syrup producer in upstate New York. He’ll age his maple syrup using our bourbon barrels.
By doing that through transference, there’s about a gallon of bourbon stuck in the staves of the wood. So when he puts a new liquid in there, that maple syrup is going to absorb into the wood and that bourbon is going to come back out.
Now his maple syrup is picking up that beautiful bourbon flavor and we are picking up all that maple syrup flavor into the wood.
When he brings those barrels back down to us, we put our aged bourbon back in there and we let him finish in there for about three to six months.
After we take the bourbon out, it’s now got this beautiful, mild sweetness, but it’s got that hint of maple syrup at the end.
I always say, I don’t want it to be maple syrup with a hint of bourbon. I want it to be bourbon with a hint of maple syrup, which I think it absolutely is.
Joe Winger:
The maple syrup is so subtle, almost a tertiary flavor to it.
Moving on to the Missouri Toasted Oak Cask.
Owen King:
This is a double oak bourbon. With double oaking, what you’re going to do is exactly how it sounds.
You’re going to go from one new charred oak barrel. But instead of a second new charred oak barrel, we’re going to go to a lightly toasted barrel.
So my analogy for this is you’re sitting at a campfire and you’ve got a marshmallow. You’re roasting your marshmallow over the flame and it gets burnt. It catches on fire. So now you’ve got that roasted marshmallow where you’re still gonna eat it because it’s a roasted marshmallow.
So you eat it and it’s still sweet. But it’s got that sort of maybe a bitter acrid note just cause you burnt those sugars. You haven’t toasted them.
Now you take another marshmallow. You’re a little more patient this time. You’re going to stick it down in the coals and you’ll slowly rotate it until you’ve got that perfectly golden brown marshmallow.
When you taste it, it’s now twice as sweet because you just caramelize those sugars as opposed to burning them.
It’s the same with a charred oak barrel to a toasted oak barrel. With that charring of those oaks, you’re gonna you’re still gonna have that sweetness. We’re amplifying that sweetness with the toasting of the oak.
With this one you get those softer vanilla flavors like toasted marshmallow. You get a cookie dough flavor, maybe it’s raw cookie dough without the chocolate chips.
Joe Winger:
That’s amazing. mmIs there an extra bottle when I come down there, I’m in the tasting room, another good bottle we should ask for?
Owen King:
Another one that we have right now that is a very limited run. Very small release is our blueberry mead cask finish.
We give our barrels to a meadery in Williamsburg, Virginia and they make this blueberry honey mead. So now they have this bourbon barrel aged blueberry mead. And when they’re done with them, they give them back to us.
You’re not necessarily overwhelmed with [a] heavy blueberry flavor but it opens up to this really nice fruitiness and then like a fermented honey flavor on the front end.
It’s so unique, but it’s great neat on the rocks.
Joe Winger:
If we come down for the weekend, we visit the distillery in Newport News. What’s a tour like?
Owen King:
If people aren’t the biggest bourbon drinker, I want you to walk away saying, “Okay, I found something that is made with bourbon that I like.”
We are a distillery that only makes bourbon.
I want to make sure that everyone who comes here has something they can enjoy. This isn’t an uppity bourbon bar.
I want someone to come and be able to say, I’m not the biggest bourbon fan. What kind of cocktails do you have?” We always have a cocktail on every single menu that’s open for everyone.
Everyone’s going to love it and whether you’re a big bourbon fan or not. We just really want to be accommodating. We want to be a fun place for everyone to hang out.
We want to tell our story, the history of the Ironclad ships. Go through our distillery tour, we’ll show you that. If you want to know the history of Fredericksburg, or the history of What the bed and breakfast is we’ll tell you that.
Nothing pairs better with bourbon than a good story. And we really care about spreading that word.
Joe Winger:
Whether it’s a romantic getaway, a weekend getaway, why choose your bed and breakfast instead of a hotel?
Owen King:
While we’ve only had it a short time. But we’ve been adding things here and there. You’re going to get a fresh orange juice in the morning, made with the oranges that we used for our old fashions [last night].
We have our barrel aged maple syrup for your pancakes. So you’re going to have that maple syrup with a hint of bourbon.
We really drive home that it’s a bed breakfast and bourbon experience. Get immersed in the bourbon culture. That’s our goal.
Joe Winger:
Any favorite bourbon and food pairings?
Owen King:
Bourbon’s wonderful for food pairings.
We’ve gone from pasta pairings to pizza pairings. Anything that’s fatty is a perfect pairing. Pork belly with a cherry reduction over top of it with one of our bourbons straight
We have this bourbon cream, Buzz’s Bourbon Cream, where it’s made with our small batch bourbon that’s infused with coffee beans, cacao nibs, and vanilla beans. That one over vanilla ice cream is perfection.
You’re adding a little booze, some coffee, a little bit of chocolate.
You take a bite and all of a sudden you had three scoops and it’s gone 30 seconds later.
Joe Winger:
What’s the best way to learn more about Ironclad Distillery and Ironclad Inn?
Owen King:
We have our website at ironcladdistillery.com. All of our social media Facebook and Instagram.
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