Monday, July 6, 2015

Spirit Flights

Spirit Flights

Our tasting flights each feature three 1oz. pours. All spirits are also available individually.

All spirits are available for retail purchase in our Wine Bar.

Kentucky Kitchen Sink                                                                                         

Three Whiskey’s in three different styles.
♠  Larceny 92 Proof 
     Bourbon – Kentucky 
♠  Old Forester, “Signature” 100 Proof                                              
    Bourbon – Kentucky
♠  Sazerac 6yr. 90 Proof
     Rye – Kentucky

Bourbon Bonanza                                                                                                   

These three producers just know how to do it right.
♠  Jefferson’s, “Reserve” 90.2 Proof
      Bourbon – Kentucky 
♠  Ezra B, “Single Barrel,” 12yr. 99 Proof                                    
    Bourbon – Kentucky 
♠  Rowan’s Creek 100.1 Proof
     Bourbon – Kentucky

Shots Heard ‘Round the World                                                                              

A Scot an Irishman and a Canadian walk into a bar…
♠  Glenrothes, 1995, 18yr. 92 Proof                                                              
     Single Malt – Speyside
♠  Redbreast, 15yr. 92 Proof                                                                                 
    Whisky – Ireland
♠  Forty Creek, “Double Barrel Reserve” 80 Proof
    Whiskey – Canada

Orphan Barrel Series                                                                                               

This is a once in a lifetime opportunity!
♠  Forged Oak, 15 yr. 90.5 proof  
    Bourbon – Kentucky
♠  Rhetoric, 20 yr. 90 proof                                                           
    Bourbon – Kentucky
♠  Lost Prophet, 22 yr. 90.1 Proof          
    Bourbon – Kentucky

Bounty Hunter Collection                                                                                         

Single barrels and custom blends crafted by team Bounty Hunter.
♠  Blanton’s, “BH Barrel Selection” 90 proof
    Bourbon – Kentucky  
♠  Angel’s Envy, “BH Blend” 86.6 Proof                                           
    Bourbon – Kentucky  
♠  Bounty Hunter, “Batch 329,” 94 Proof                                    
    Bourbon – Kentucky

Monday, June 29, 2015

Wine Notes - Lost in Translation

Sometimes something gets lost in translation – that’s why we opt to use the term in the native tongue when we write about wine. It’s less about pretense and more about being accurate. But sometimes we all need a little cheat-sheet to get on the same page. Here are a few French terms that could use a bit of expansion.

Appellation d’Origine Contrôlée (AOC): Indicates the official place-name of where the grapes were grown.
Château: A wine estate.
Cru: A vineyard, a village, or perhaps a wine estate.
Cuvée: A blended wine.
Domaine: A wine estate, often smaller than a château.
Millésime: Vintage.
Mis en Bouteille au Château: Estate-bottled.
A votre santé!: To your good health (cheers!)

Monday, June 22, 2015

Don Wetherell – Triple Threat

New life has been breathed into our operation with the addition of Don Wetherell as our new Vice President of Restaurant Operations.

A New England native, Don is a triple threat – classically trained in restaurant and hospitality management, and seasoned by years of experience in both small and large restaurant establishments alike. Most recently, Don spent several years at Redd Wood in Yountville, and before that, nearly two decades with the Hillstone Group (that runs the iconic Napa dining spot on Highway 29 in the heart of the Napa Valley, the Rutherford Grill).
A Penn State grad, Don didn’t set out to be in hospitality. His sights were on a degree in Exercise Physiology, but after taking a leap year in Vail, Colorado, where he worked in the restaurant industry, Don returned and enrolled in Penn’s Hotel and Restaurant Program.

Don jokes that in his formative years, “I did time at Canyon Ranch in the Berkshires” (the super luxurious spa resort in western Massachusetts), where he worked as an outdoor guide. But his real inspiration comes from his mother, who had the opportunity to purchase a restaurant when Don was just a tyke. “She’s celebrating 40 years in business this October,” he says proudly.

Don’s been on the job almost six months now, and is currently helping to run the restaurant, work the floor, learn the culture, facilitate the management team and generally “tighten up service.” The best part of his new role is the “life/work balance” it affords him. Don not only tackles the day-to-day race of running our Wine Bar & Smokin’ BBQ, he’s a dedicated husband to a lovely wife and father to his toddler son, both of whom eagerly command his free time.

Back to shop talk, Don tells us he’s excited about “this block” referring to Bounty Hunter’s new building site at the corner of First and Main Streets in downtown Napa. It’s a blank slate, and it will be our mother-ship property. “I can’t wait to grow into our new digs,” he says, “I think of all the things we can do when we have the luxuries of a full kitchen, a sauté station and more real estate in general.” Being the detail-oriented type that he is, Don doesn’t see the devil in the details but rather the opportunity for improvement. Some might think it daunting, but Don just smiles….

Thursday, June 18, 2015

It's Mystery Case time!

As Norman Bates said in Psycho, "Everybody goes a little crazy sometimes." Well call the sanitarium and start booking us rooms, because after this offer drops, we're gonna be escorted out of the building in straightjackets. It's Mystery Case time!

Here's the deal. There are three categories that you may request: $299.99, $599.99, or $999.99. The cases will include 10 bottles of red and 2 bottles of white, and the contents in each case are GUARANTEED to be of higher retail value (25% or more) than what you are paying. Each case INCLUDES GROUND SHIPPING in the price, and provenance is guaranteed. It's our way of saying "thank you" for supporting us over the years.

Now here's where it gets really interesting. After 20 years in business, we've acquired some pretty special bottles that have found their way into our inventory. What if we told you that 36 lucky cases are going to end up with one of these "JACKPOT" bottles? Whether it's the 100-Point 2012 J. Daniel Cuvée from Lail, 2013 Raphet "Clos Vougeot" Grand Cru, 2010 Château Lafite-Rothschild , 2011 Remoissenet "Le Montrachet" or a few other special gems from our stash, each one of these JACKPOT bottles is a cellar treasure of the highest order. You will know if you receive a "JACKPOT" bottle as they will be wrapped in gold tissue paper. We ask that the JACKPOT bottle recipients post a photo with their JACKPOT bottle to our Instagram account so we can see you with your prize.

Wednesday, June 17, 2015

Mad Fritz Tap Takeover

Bounty Hunter Wine Bar and Smokin’ BBQ is thrilled to announce a “Tap Takeover” by Mad Fritz Brewing Company on Saturday, June 27th, from 11:00am until the kegs are gone. As one of only a handful of places to offer Mad Fritz's creations, and the only spot in downtown Napa—it’s hard not to be excited.

If you haven’t had a chance to experience any of Mad Fritz Brewing’s concoctions, they are certainly turning the beer world on its ear with a revolutionary approach to the entire process.  Born from years of winemaking, and more importantly a deep love for frothy, cold beer—Mad Fritz brews beers featuring specially sourced water from ultra-premium aquifers, springs, and wells.  In addition, they utilize estate grains and hops as well as custom malting to their exact specifications.  The result is a truly remarkable beer of unparalleled craftsmanship from start to finish.

Our featured beer and the highlight of this event is a special edition of Mad Fritz’ “The Kite, Frog and Mouse” Rye Ale using well water from Calistoga. The beer was then aged in some of our own bourbon barrels that were used for our custom spirits program.  

We will also be pouring “The Wind and Sun” Golden Ale.  Mad Fritz’ rendition of a Belgian Strong Ale with saison yeast aged in third use French oak Chardonnay barrels. Water sourcing for this delightful offering comes from St. Helena. For the mash bill, we see Copeland barley sourced from Fallon, Nevada. For a bittering and balancing element, Glacier Hops were chosen from Clearlake, CA.

Finally, “The Old Man and Death” Imperial Rye Stout is the darker offering for our valued guests. This beer uses a 2 row barley called “Full Pint” bred by Pat Hayes at Oregon State University. This special barley was grown in Brownsville Oregon, and micro-malted in Colorado.  The final component to the recipe is rye grown in Fallon, Nevada and micro malted at Rebel Malting in Reno, Nevada. Ivanhoe hops from Clearlake are used to balance the hefty malt bill.

We are truly honored to have the chance to showcase the immense talents of Nile Zacherle and his up-and-coming craft brewery or as they call it “Ultra Craft.” Once we open the taps, we won’t stop pouring throughout the weekend until the beer is gone, so come on down and get your hands on them before the well runs dry.

Tuesday, June 16, 2015

Dinner with a Whiskey Legend

It’s not every day one gets to have dinner with a legend. Master distiller Dave Pickerell, of WhistlePig Rye, hosted a dinner last Friday for which we were lucky enough to snag a ticket.

Dave was the distiller at the helm of Maker’s Mark when the company (pardon the pun) made their mark on the whiskey world. He drove the brand from craft distiller to production behemoth – over 1.3 million cases at the time of his departure. Known for its consistency and approachability, it is still one of the top brands in the bourbon category. After leaving Maker’s Mark in 2008 he worked as a consultant for a variety of small craft distilleries.

By 2009 he and Raj P. Bhakta (owner of the WhistlePig farm) developed a plan to return Rye Whiskey to prominence in the USA. The highly anticipated “Old World Finishes” series is one of the ventures WhistlePig is using to do so. The whiskies are 12 year old rye finished for 3-4 weeks in barrels used for different old world fortified and dessert wines. The series releases are each finished barrels formerly holding Sauternes, Port, and Madeira. The final release is a marriage of the three. The proof is in the glass, these whiskies are worthy of some serious recognition.

Throughout the meal Dave answered questions from the diners and talked about the approach he took with the “Old World Finishes” series. After hatching this plan he proceeded to source two shipping containers full of different barrels from Europe. Once the rye was aged he put them in front of  his contemporaries – a series of focus groups, predominantly made up of bartenders from around the country, helped shape the program into what it is.

Dave relied heavily on this input regarding the final products. He likened the final bottling of the project to an orchestra with each type representing a different part of the symphony. The Port finish, with its rye spice, Christmas fruits and a dark chocolate finish is the base of the orchestra. The Madeira finish has loads of peppery spice, cinnamon, nutmeg and other baking spices are abundant and this is the most powerful of the three and represents the woodwinds, which drive the orchestra. The Sauternes finish is the softest in many ways, showing apricots and other stone fruits, hints of rye spice and a delicate feel on the palate, accenting the other two much the way the string section does. The marriage bottling is the orchestra as a whole and tastes as such, you get those delicate hints from the strings, the power of the woodwinds and the foundation of the bass instruments as represented in all 3 whiskies individually. Each whiskey stood out from the pack of what is on the market today for the rye. Each also paired quite well with the dishes presented. The most complete pairing being the amuse course of foie gras torchon with the Port finish.

A thoroughly enjoyable meal with great conversation and a learning experience about WhistlePig that is unparalleled, this will not soon be forgotten. And keep an eye out for any release from this distillery, they really are bringing Rye to the fore. The “Old World Finishes” are available only in restaurants and bars. You can find your shot at the Bounty Hunter Smokin’ BBQ and Wine Bar in downtown Napa, CA.

Friday, June 12, 2015

Rosé Wines – Pretty in Pink

In the heat of summer is there anything more perfect than a glass of rosé? Rosés are made in most wine regions around the world where red grapes are grown, for the simple reason that not every occasion (or season) calls for a red wine. Sometimes we just need to lighten things up a bit, or make room for something a bit more refreshing than a bold red.
Rosés can come in a variety of colors depending on the grape variety and method of production. Also coming into play is the original color of the skin of the grape and how long the juice was allowed to stay in contact with the skins before being pressed off. As an example, Blanc de Noirs sparkling wine is a white wine made from red grapes but the juice just didn’t spend enough time on the skins to take up the color.
Not all rosé wines are saccharine-sweet either. Some are austere and bone-dry, others have the perception of sweetness, and still others are decidedly viscous and make for a decadent dessert on their own. The level of sweetness is both a function of winemaking decisions (a winemaker can halt fermentation to purposefully retain some sweetness) and geography. Areas such as Chablis, Champagne, and some parts of New Zealand might be too cool to ripen red grapes with as much sugar as California’s Central Valley. The cooler the climate, the less easily grapes will achieve optimal ripeness/sugars for fermentation. 

France: In Provence, rosés range from salmon-hued to pale pink. Common descriptors for these wines are in the red berry range; strawberry, raspberry and bright acid, with citrus notes. Loire is home to one of our favorite pink wines, Sancerre, steely, bright, mineral-laced and endlessly pleasing. Champagne: Made from Pinot Noir (and perhaps Pinot Meunier), blushing Champagne is a real chameleon that pairs well with all sorts of cuisine.
Sonoma: Close to the Pacific Ocean’s cooling influence, pinks from here range widely in style, from austere to fruit-kissed.
Napa: Of course we’re partial to our own back yard. Some of our favorite local producers of rosé are Monticello Vineyards and Robert Sinskey Vineyards.  Next time you're in Napa, check them out and you can continue your, ahem, research.… Happy learning!