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7 MÓN COCKTAIL TẠI NHÀ VỚI VODKA HÀ NỘI | 79-80-81-82-83-84-85 OF 365 | Jack In Bartender – copper horse hot vodka, details of this topic
COCKTAIL TẠI NHÀ VỚI VODKA HÀ NỘI | 79-80-81-82-83-84-85 OF 365 | Jack In Bartender | 365 ngày pha chế cùng Jack | Cocktail tại nhà | Bartender At Home
PHA CHẾ KHÔNG RANH GIỚI
7 MÓN COCKTAIL TỪ VODKA HÀ NỘI
Khoảng tháng trước, mình nhận được tin nhắn của một bạn hay xem kênh Jack In Channel:
“Anh ơi, em thích mấy video của anh làm lắm, video nào em cũng xem hết. Em mê pha chế lắm. Nhưng em là sinh viên không có nhiều tiền, chỉ đủ để mua Vodka Hà Nội thôi, không biết có món nào pha được Vodka Hà Nội không anh ơi?”
Câu hỏi của em làm mình suy nghĩ rất nhiều. Mình luôn mong muốn mang tinh thần pha chế rượu và ai cũng có thể pha chế đến với tất cả mọi người, nhưng lại không đi từ những cái gần gũi nhất.
Mọi người thường nghĩ rượu và pha chế rượu hay cocktail dành cho những người có tiền. Vì chỉ có tiền mới mua được những chai rượu ngoại, mà rượu ngoại thì mới ngon. Nhưng với mình, pha chế rượu cũng như nấu ăn, không phân biệt giàu nghèo, gia cấp hay địa vị xã hội, chỉ cần bạn yêu thích và sẵn sàng thưởng thức nó như một văn hoá thì nó đều là điều đáng được trân trọng. Ai cũng có quyền thưởng thức mà đúng không?
Và video ngày hôm nay – 7 MÓN COCKTAIL TỪ VODKA HÀ NỘI, mình muốn dành cho tất cả những bạn đang tự ti rằng mình không có nhiều tiền nên không có quyền nghiên cứu về pha chế rượu. Mỗi người với những trải nghiệm khác nhau, vốn sống và tư duy khác nhau, chắc chắn sẽ làm ra được những món đồ uống thật tuyệt vời. Ai cũng có thể, hãy thử từ những thứ gần gũi nhất quanh mình mấy bạn nhé!
VODKA EASTSIDE 1:20
Món đầu tiên sẽ là Vodka Eastside, được tạo ra dựa trên món Eastside của George Delgado tạo ra vào năm 2004 ở New York. Thay vì dùng Gin, chúng ta sẽ dùng Vodka
22.5ml Lime Juice
15ml Sugar Syrup
3 lát dưa leo
8-10 lá mint
BITTER BEE 7:08
Bitter Bee là một món cocktail được tạo ra ở Milk \u0026 Honey Bar. Một trong những quán bar nổi tiếng trên thế giới, nơi đã tạo ra những món cocktail rất rất nổi tiếng
22.5ml Lime Juice
15ml Sugar Syrup
8-10 lá mint
Float 4 dashes of Angostura on top
MOSCOW BUCK 11:07
Món này mình dựa trên món Moscow Mule mà mình đã làm video trước đó. Mule thì Vodka pha với bia gừng, còn Buck thì sử dụng Ginger Syrup, nước chanh và Soda
22.5ml Ginger Syrup
15ml Lime Juice
Top up with Soda
SALTY DOG 14:42
Món này được bắt nguồn từ một món mang tên là GreyHound, GreyHound là tên của một giống chó có chân dài và tốc độ chạy rất nhanh, và rất thường được dùng trong các cuộc đua chó. Và những hãng xe đường dài cũng hay đặt tên là GreyHound.
45 – 60ml Vodka
Top up with Grapefruit Juice
Viền miệng ly bằng muối
Trang trí với Rosemary
45ml Apple Juice
15ml Lime Juice
7.5 – 10ml Honey Water
Món này rất dễ làm và nguyên liệu dễ tìm kiếm. Món này được tạo ra ở một quán bar ở Kenya – một đất nước ở Đông Phi. Nó có nghĩa là “Medicine” – Thuốc trị bệnh
4 miếng chanh
7.5ml Honey Water
CHI CHI COCKTAIL 23:13
Món này được tạo ra bởi Don the Beachcomber, người có công rất lớn trong việc phát triển văn hóa tiki và cocktail tiki trên thế giới. Tên gốc của món này là Macadamia Nut Chi Chi, vì món này khi tạo ra nó có Macadamia Nut Liqueur nữa, nhưng về sau khi phát triển do loại rượu mùi này không phổ biến nên nó đã không còn được sử dụng cho món này.
30ml Coconut Cream
120ml Pineapple Juice
10-15ml Sugar Syrup
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Vodka Copper Horse 0.5 / 12 40% (RF, glass, 0.5)
Thông tin review, đánh giá Vodka Copper Horse 0.5 / 12 40% (RF, glass, 0.5) Giá: 0 đ của Akcionernoe obshhestvo “Arkhangel’skijj likero-vodochnyjj zavod” …
Date Published: 9/18/2022
COPPER HORSE DISTILLING – 23 Photos & 13 Reviews – Yelp
13 reviews of Copper Horse Distilling “My wife and I came to Copper Horse for a Yelp … I’m not a huge vodka drinker, but the drinks he made were spectacular.
Date Published: 6/14/2022
Copper Horse Distilling – Breakthru Beverage Group
Copper Horse Distilling tells Breakthru Beverage South Carolina … and the Ghost Pepper— our Hot Vodka is meant to be the hottest cocktail …
Date Published: 9/14/2021
Vodka – Buddelhuus Spirits Online Shop
Vodka, the crystal-clear ‘little water’ without added flavourings, is one of the world’s most popular spirits with at least 37.5 … Beluga Copper Horse.
Date Published: 6/22/2022
Local Spirits – Columbia Metropolitan Magazine
Richard has also crafted a pepper-infused vodka with a bite called Hot, which goes well … Next on the shelves, Copper Horse is working on a new vodka, …
Date Published: 11/24/2022
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- Author: JACK IN CHANNEL
- Views: 5,819 views
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- Date Published: Premiered Dec 5, 2021
- Video Url link: https://www.youtube.com/watch?v=i09hElnp0fk
Where to buy Copper Horse Distilling ‘Ghost Reaper’ Hot Pepper Vodka, South Carolina
South Carolina is a state in the southeast corner of the US, bordered by North Carolina and Georgia to the north and south respectively. The humid, sub-tropical climate of the state makes…
Copper Horse vodka is completely made in special copper distillation columns. Copper is highly chemically active, far better than stainless steel. Copper catalyzes complex chemical compounds during distillation, improving the quality and taste of the final product.
100% natural wheat farmed in the middle of Russia forms the basis of harmonious taste and aroma of Copper Horse vodka.
Before bottling, vodka is rested for 3 days in copper still pots. Copper brings the liquid to the ideal state, creating the taste of a true craft vodka.
This unique “copper cycle” of production forms the basis for the remarkably smooth taste of our vodka.
Copper Horse Distilling
“The grains in the vodka come from an old family mill that you can literally see from the distillery itself.” in 6 reviews
Celebrating 5 Years as Columbia’s First Micro-Distillery: Copper Horse Distilling
Celebrating 5 Years as Columbia’s First Micro-Distillery: Copper Horse Distilling
In 2012, Richard Baker served Columbia, South Carolina a special treat they hadn’t enjoyed in ages.
At least not legally.
Baker’s big idea was a micro-distillery, and it would be the first of its kind in Columbia. After accumulating a wealth of industry knowledge working in various distilleries across Washington, Illinois and Kentucky, Baker was ready to launch his own line of spirits.
The only thing he needed was a name, and that’s when Baker stumbled upon a fond childhood memory for inspiration.
“I grew up riding horses on my uncle’s farm in South Carolina, and one day, the horse bucked me off and I suffered a compound fracture in my arm,” Baker said. “My grandmamma yelled out that I had gotten ‘thrown off that ole’ Copper Horse.’”
Five years after Copper Horse Distilling burst out of the gates with a single bottle of vodka sitting firmly in the saddle, the brand boasts five spirits, all galloping to the forefront in their respective categories. We were thrilled to be able to catch up with Baker so we could learn about the latest Copper Horse news, as well as what consumers can look forward to from the brand that isn’t pulling back on the reigns.
This year marks your 5th anniversary. Tell us about where the brand is now vs. 5 years ago.
Richard Baker: We have broadened our portfolio to four unique craft spirits, as well as our artisan cream liqueurs. Copper Horse is now distributed in multiple states and our production has continued to grow with our success. One of the most noticeable changes has been within the craft spirits movement. Now you can’t cross the street without running into a new distillery. The great part about this though is the general consumer’s newfound appreciation for quality.
Walk us through your lineup of spirits and tell us about the unique aspects of each one.
Old Mill Vodka is distilled twice and non-charcoal filtered. The sweetness of the corn and soft flavors of wheat make our spirit a great choice for any cocktail.
Bulle Rock Gin is juniper forward and packed with tons of citrus and floral notes. After we distill our spirit through its botanical basket, we rest our product in once-used bourbon barrels. Besides the beautiful golden color, the barrel also gives us soft notes of vanilla and caramel from deep within the wood.
Bold Rum bridges the gap of gold and dark rums, while maintaining the best flavors of both worlds. Distilled from a molasses base and carefully handcrafted, our Bold Rum carries more depth and flavor than a rum twice its age.
Hot! If you are a heat-seeker, this is definitely the vodka for you! Infused with the two hottest peppers in the world — the Carolina Reaper and the Ghost Pepper— our Hot Vodka is meant to be the hottest cocktail experience of your life. Perfect for a Bloody Mary.
Copper Cream Liqueur is a southern alternative to classic creams. Styled after old family recipes of our head distiller, our Pecan Praline and Salted Chocolate Truffle taste just as good as they sound.
Tell us about your production process. Where do you source your ingredients?
We use grain exclusively from the Adluh Mill for all of our grain-based spirits. The Adluh Mill has been here in Columbia since 1900 and been owned and operated by the Allen Brothers Milling Company for four generations. It is certainly a staple of quality for the city of Columbia, the state of South Carolina, and the South as a whole.
Our production process at Copper Horse is craft in the truest sense of the word. There is no aspect of the mash, fermentation, distillation, bottling, labeling, and packaging that we do not have our hands on. Our grain to bottle process allows us to maintain our high level of quality control and completely embody the art of creating craft spirits.
What has been the biggest innovation for Copper Horse?
Copper Horse continues to create products based off of feedback from consumers and trends within the market. Our product line is not stagnant but reflects the changes we see and hear within the market.
You’ve been in the news lately with your liquor-infused coffee. What can you tell us about that product, and how has the market responded to it thus far?
The coffee is a really cool idea we have been working on with the local roasters Indah Coffee. The green coffee bean is very impressionable to whatever environment it is exposed to. Then when the guys down at Indah roast the beans, the alcohol vaporizes but the flavor of our craft spirits is retained. This leaves you with the deep, rich flavor of our spirits infused with premium coffee. The coffee is offered in three distinct flavors: bourbon barrel-aged, rum-infused and gin-infused.
Word is your bourbon should be ready soon. What’s the latest with your bourbon batch?
One of the most popular questions we get is, “When is the bourbon going to be ready?” We love how excited everyone is for our bourbon, and believe me, we are just as ready for it to be out as everyone else. Our bourbon will be released when the product is mature and ready for the market. There is enough young bourbon out there already and we do not want to be in that category. We hope to put out our bourbon this year.
What’s your take on the continued popularity of flavored spirits? Why do bold flavors appeal to today’s consumers – especially millennials?
People like new and exciting things, especially when they taste great. There is also a market of people out there that do not drink spirits straight. In order for this market to be reached, you need products that make great cocktails as well as stand on their own. Bold flavors will never go out of style.
(Photos courtesy of http://www.copperhorsedistilling.com/)
Vodka, the crystal-clear ‘little water’ without added flavourings, is one of the world’s most popular spirits with at least 37.5 percent by volume. The high-proof spirit from the Slavic region is now distilled worldwide and surprises with a wide range of varieties. Served ice cold, flavoured or as a base for cocktails, good vodka with its soft, almost neutral taste is a special treat.
Slavic ‘water’ with centuries of tradition
The history of vodka goes back to the 15th century. To this day, it is not definitively clear whether the first vodka was distilled in Russia or in Poland. What is certain is that the invention of the spirit can be traced back to a huge surplus of grain in both regions. While large quantities of wheat had to be processed in Russia, a lot of rye was available in Poland. The first written mention of Polish vodka was in 1405 in Sandomierz in the Kingdom of Poland.
Until the 19th century, grain remained the only raw material for distilling vodka. After that, the potato, imported from South America, gained importance in Eastern Europe as the basis for vodka. From Poland and Russia, the high-proof spirit began its triumphal march to the Ukraine, Finland and Sweden. The grain distilled in northern Germany can hardly hide its kinship to vodka.
The Russian communists’ ban on vodka led to many vodka producers emigrating between 1917 and 1925 and popularising the art of making the Slavic national spirit in Western Europe and North America. In the 1950s, vodka became a cult drink worldwide as an indispensable ingredient in cocktails.
Rye, potatoes or grapes: raw materials for vodka production
The basic ingredients for the production of vodka are grain, potatoes or molasses. While rye and potatoes are mainly used in the Slavic region, Finnish vodka producers like to use wheat. Vodka made from rye is mild and mellow with a slightly sweet note. Vodka made from potatoes, on the other hand, is heavier and tart. It also has a sweetish nuance in the finish.
In South Africa, Brazil and the United States, molasses, a by-product of sugar production, is used as a low-cost raw material for vodka production. Molasses makes the spirit recognisably sweet.
In recent years, French vodka distilled from selected Chardonnay grapes has made a name for itself. In Asia, vodka is distilled from soy, rice and corn. These spirits may only bear the name vodka if they have been distilled using traditional vodka methods. The raw materials must be named on the label.
It’s all in the water: The basics of vodka production
Since vodka consists of 60 per cent water, its quality is of particular importance. Vodka producers prefer very soft water, which often comes from their own wells and springs. The rule is: the softer the water, the faster and more thoroughly the raw materials are boiled down. Minerals and salts hinder this process.
In recent years, water for vodka production has been extracted from glaciers off the coast of Newfoundland, among other places. This is precipitation water that is thousands of years old and has never come into contact with fertilisers.
As far as the raw materials are concerned, vodka and whisky are related. The main difference lies in the production process. Vodka lives from the quality of the water used for distillation. The special character of whisky comes from the maturation in the barrel.
To distil vodka, the crushed raw materials are mixed with water and heated. At temperatures between 150 and 160 degrees Celsius, the starch contained in the basic ingredients is converted into sugar. This produces the so-called wort, which is viscous and sweet. It is fermented using yeast for three to five days at a temperature between 25 and 30 degrees Celsius. The result is a thick mash with an alcohol content of six to ten percent by volume.
The actual vodka distillation is still carried out using a traditional method from the 19th century, in distillation apparatus according to Dorn and Pistorius. A horizontal column divided into two segments, the analyser and the rectifier, is used for this purpose. The analyser is fed with hot steam from below and the mash from above. The mash heats up in the downward movement and the alcohol it contains evaporates. It is fed into the rectifier, which is also heated, and purified.
A final filtration with charcoal granulate from beech, oak or birch removes unwanted aroma substances and achieves a very high degree of purity. Per litre of vodka, 30 milligrams of foreign substances are permitted; for cognac or whisky, the figure is 2,600 milligrams.
Blending dilutes the vodka to enjoyment strength, which is traditionally an alcohol content of 40 percent by volume.
The European Vodka Dispute
In 2007, a bitter dispute broke out in the European Union over the high-proof ‘little water’. Slavic and Scandinavian countries insisted that the name vodka could only be used for spirits made from grain or potatoes and demanded a purity law for the drink.
The dispute was settled by an EU regulation of January 2008, which imposes the following requirements on spirits called vodka:
– produced from ethyl alcohol of agricultural origin
– obtained by fermentation with yeast
– Minimum alcohol content of 37.5 percent by volume
– Flavouring only permitted with natural flavouring substances originally contained in the raw materials
– Vodka distilled from raw materials other than grain or potatoes shall be marked accordingly on the label
Vodka, deliciously flavoured & the diversity of its distilleries and varieties
Flavoured vodka has a long tradition in Poland and Russia. In addition to wild berries, spices, herbs and fruits, grasses are also used for flavouring. Polish Zubrowka, distilled from strong rye, is famous for its strong, distinctive character. It has been delighting connoisseurs for 600 years. Zubrowka is refined with typical bison grass and other herbs.
Premium Vodka is characterised by particularly high quality. It is primarily intended for pure enjoyment. The French label Grey Goose has recently made a name for itself with particularly fine drops. The brand’s vodka is distilled from the best grains and limestone-filtered spring water from the Cognac region. Its elegant wheat note is rounded off by a sweet note reminiscent of almond biscuits.
The triple-distilled EIKO Vodka from the Japanese island of Hokkaido impresses with liquorice and sugar aromas and long-lasting freshness.
The exquisitely smooth Chiroc Vodka is distilled five times on the basis of noble grapes from the French Galliac region.
The Ukrainian luxury vodka from the traditional Lvivska distillery in the Precarpathian Mountains is distilled from rye and wheat. The noble drop falls many times below the prescribed maximum limit for foreign substances.
Beluga Vodka combines the clear, ice-cold purity of the Siberian expanses. The small Siberian distillery Mariinsky distils the best wheat with particularly soft water from the region. Much of the work is done by hand to ensure the exclusive quality of the vodka.
The top Polish brand Belvedere is said to have fascinated James Bond alias 007. It is one of the best-sounding names in the field of premium vodka.
American Skyy Vodka has a good dose of Russian fire. It is distilled from high-quality American wheat varieties and quadruple distilled with crystal-clear spring water. Triple filtration rids the drink of all particles that can cause headaches or the dreaded ‘hangover’.
Russian vodka from the Smirnoff dynasty is one of the most popular spirits in the world. In the meantime, the production of vodka of this brand is no longer reserved for the Russians alone. Smirnoff is also distilled in Great Britain and the United States.
The almost tasteless spirit is suitable both for pure enjoyment and for making cocktails and mixed drinks. In addition to traditional vodka, the brand also offers flavoured variants. Smirnoff Ice is a mixed drink with a citrus flavour and reduced alcohol content.
It is recommended to store vodka bottles upright. Unlike wine, prolonged contact of the drink with the bottle cap should be avoided. The alcohol could attack the materials of the cap and make the bottle leak.
During storage, the bottle should always be tightly closed to preserve the flavour of the spirit.
By the way: Did you know that the most expensive vodka bottle is worth 1.3 million euros? It is made of white and yellow gold. Its closure is decorated with the double eagle of the Russian tsars. The bottle fell victim to theft and was recovered without its contents.
Columbia Metropolitan Magazine
The micro-distilling scene in the Midlands continues to grow as a handful of locally-owned businesses are producing spirits to satisfy the market of patrons looking for hand-crafted moonshine, vodkas, rums and bourbons. The owners of Copper Horse Distilling, JAKAL Distillery, Hollow Creek Distillery and Crouch Distilling all take pride in using local ingredients to create their products, and each small company’s owners have their hands all over their products from beginning to end.
Craft distilleries in South Carolina became much more popular in 2009 when the General Assembly adopted less restrictive legislations lowering state licensing fees by almost 90 percent from $50,200 every two years to $5,200. Slicing the costs so much made liquor micro-distilleries a feasible financial undertaking for local entrepreneurs who wanted to turn their products or hobbies into a business.
There are certainly challenges, and producing locally-owned spirits still isn’t very business-friendly. The three-tier system requires each company to have a distributor, which must sell the product to the liquor stores, which then can sell to consumers. The micro-distilleries in the Midlands are doing more than surviving — they’re growing and thriving.
Columbia’s First Micro-Distillery Stays on the Cutting Edge
Sometimes the first to do something will remain set in their ways and not evolve with the times. That’s not the case for Richard Baker, owner of Columbia’s oldest micro-distillery, Copper Horse Distilling. Richard freely admits he didn’t start off with a huge portfolio of products in mind, but he’s adapted as the wants of the customers have changed.
Richard began his career working in distilleries in Washington, Illinois and Kentucky. When he first got into the business, there were no more than 300 micro-distilleries in the country, but the market is now booming with brands popping up left and right.
“There’s been an exponential growth of people getting into this business,” Richard says. “There wasn’t a lot of competition early on. We were the first in this area, and now there are about six or seven places, and the expectation is that it continues to grow. There are a lot of brands out there, and larger distillery companies are making small brands because they want to capitalize on this market.”
Richard’s products are created using only local ingredients, including grains from Adluh Flour Mill just up the road from his location on Huger Street.
Copper Horse proudly bottles vodkas, rums and gin, but they’ve also gotten into the cream whiskey market, a perfect product for the winter months. Richard has also crafted a pepper-infused vodka with a bite called Hot, which goes well with rum or in a Bloody Mary.
“We spend a lot of time on quality control,” Richard says. “We want our product to be a quality product before it goes out the door. The hand-crafted and local aspect only gets you so far. We spend a lot of effort to ensure that people will enjoy our products.”
Next on the shelves, Copper Horse is working on a new vodka, called Sizzle, which will be unique to Copper Horse. They’re also developing rum liquors in different flavors, which will be a great summertime drink.
“Sizzle is going to be bacon-infused with our Hot,” Richard says. “Dialing back the heat a little bit and getting a bacon flavor in there should be a mouthwatering experience.”
Richard doesn’t want to lose control of his product though, and excellence is of utmost importance.
“We want people to be happy,” Richard says. “We want them to come in and take a tour, which is very in depth. We go through and explain the process, offer samples and have a lot fun.”
The Name is Family
Josh Lindler tasted more than a handful of less-than-legal moonshines and knew he could do it better, so he invested almost every dollar he had into creating JAKAL Distillery. It took a year to perfect his first product, and Josh says he’s been doing what he calls a “decent product” for five years. He has poured all of his earnings into his business, and his business represents his family.
“I wanted something that didn’t taste scolded, burnt with corn or just didn’t have a taste,” Josh says. “I wanted good quality, clean taste, no after bite.”
Each letter in JAKAL is the first initial of a family member’s name: his wife, Jessica; his oldest daughter Allysen, who is 9 years old; his only son, Konrad, 3; and Adalyn, who is 6. Lindler, of course, is his last name as the last letter of JAKAL. The family is in the logo as well. Each family member has their favorite animal hidden somewhere on the sign, so when swinging by the store, look for a dog, frog, horse, bumble bee and donkey.
“It’s a family thing for us,” Josh says. “When people ask us what makes us special, it’s family. Everyone who comes through the doors is treated like family because they are —they’re supporting us.”
Josh’s three children occasionally assist at the distillery, located just off of Highway 1 in Lexington, by helping bottle and label the products. They sticker two different moonshines and four rum products, which are for sale at their storefront and at a handful of distributors in the state.
“The kids are always wanting to lend a hand and help do things. It’s good to feel that support.”
Josh wants to keep the family touch on his product and stay, as he says, true to the way moonshining is done in the backwoods. Getting too big would keep him from having his fingerprints on each bottle, but there’s a long way to grow before JAKAL can reach a status that’s too big.
“We want to stay somewhat small, because that’s who we are and that’s how we started,” Josh says. “If you get bigger than you can handle, your product changes, and it’s not worth it anymore. If it’s not fun, there’s no point in doing it.”
The plan is to build a new distillery and include retail side with apparel to accompany the products in the next five years. It’s ambitious, but Josh has his family beside him and their fingerprints are all over the JAKAL brand.
Relationships and Partnerships
Relationships have always been important to Jessica and Phil Crouch, owners of Crouch Distilling, and they display that in their company every single day. They’re the new kids on the block starting their company in 2014 after Phil, a miller of corn and flour, took a liking to crafting beer then distilling whiskey.
Along with using local products, quality ingredients and supporting other local businesses are as important as relationships to the Crouches, and it can be seen — even tasted — in their products.
“Our community in Columbia wants to see local do well, and they’re very quick to jump on board,” Jessica says. “People are looking for more ethically-sourced products, and they’re trying to connect with the makers.”
Most of the ingredients are bought within the state, to make their whiskeys and bourbons. While spirits are their passion, they take the spent grains, which is left over after the mashing process, and feed it to the heritage hogs they raise. Those hogs are processed at an Animal Welfare Approved and USDA Certified processor, and then cuts of pork are sold on site.
“We approach things a little bit differently as an agricultural pursuit using quality grains that most people aren’t using,” Jessica says. “Making these whiskeys retain the flavor of these grains — that’s part of the story. Then the grains have a second life with the pigs.”
The Crouches also use spent grain from Hunter-Gatherer and Conquest Brewing to feed the pigs, which are eventually processed for sale as pork chops, sausage and bacon.
Crouch Distilling then pays it forward by sending their used barrels to Turtle Creek Coffee Roasters, which is based in Columbia. Their coffee beans are aged in the barrels for bourbon- and rye barrel-aged coffee.
“People like the sense of community we’re fostering and that we are creating these products that are hyper local and also high-quality that they can then share with their friends,” Jessica says.
In addition to the various products that can be bought out of the storefront, which is located just down the road from Williams-Brice Stadium, Crouch Distilling’s spirits can be found at various restaurants and shops locally. Motor Supply Co. Bistro, The Whig and Terra Restaurant are just a few of the places that have supported Crouch Distilling during their short time on the scene, and there will certainly be more as the Crouches build relationships and support others in the community.
Embraced by the Leesville Community
Take a short ride to Leesville down Rocky Ridge Road, and “The Barn” where Hollow Creek Distillery sits can be found tucked behind old oak trees overlooking the waters of Lake Murray. It’s a beautiful setting.
Their tag line, “More experience than the law allows,” brings people to The Barn looking for hand-crafted Southern moonshine in one of their seven different flavors. Apple Pie and Honey moonshines are the top sellers, but currently they can only be bought storefront as Hollow Creek is still working on obtaining a distributor, and that’s only if the locals haven’t bought all of the product — the hot items go quickly. The community has embraced HCD, and HCD has embraced the community. They use local products to make their moonshine and are involved in every aspect, from the ingredients to the planted seed to the seal of the bottle. There is local support, and Hollow Creek always offers their thanks.
“We’re from the area, it’s a family run business and we believe in it. We believe in local and want good things to happen for our community,” says Meredith Amick, HCD marketing director. “Our family has really been a part of that growing community, and we want to continue that. We want to see nothing but great things for the community.”
The community is invited to The Barn three days a week for tours and samplings. But there are more than just tastings, HCD also holds community events. A Fall Kickoff in September was a huge success bringing out local country band The Blue Pickups, and patrons were served hamburgers and hot dogs off the grill. They are working to set up family-friendly events that will be held every few months.
More community events are planned, but so are more products that the customers request. Pumpkin moonshine debuted in October, and there are a few more flavors in the pipeline that may be released in early 2017.
“We are absolutely pleased with the reception in the community,” Meredith says. “We’re continuing to grow our name and grow our brand so that we can get into liquor stores, but local is very important to us.”
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