Cannador CEO Zane Witzel is producing a mini docu-series that showcases cultivators and culture in recreationally legal states across America called Growing Wild. The first episode focuses on the Portland weed scene and features several notable cannabis industry professionals.
Here’s a private link to Growing Wild Episode 01: Growing Wild
Around much of Pan America, rum offers a taste of place and a mini-history lesson in every sip. As U.S.-based rum expert and judge Warren Bobrow says, “There is a rum for every island, for every meal, and every dish. Rum is incredibly versatile: it speaks to Cognac and brandy lovers.” There’s infinitely more to explore than “the captain.” Here are some of the must-tries, should you be so lucky!
READ MORE @ Rum; Worldly Delights!
Happy International Talk Like a Pirate Day! To celebrate we’ve got a special interview with author and “Cocktail Whisperer” Warren Bobrow all about rum!
1. How did you get involved with the world of cocktails and spirits?
Originally I trained to be a chef- This was back in the mid-1980’S- before recorded time really. I owned and founded a fresh pasta biz down In Charleston, SC- I lost it in Hurricane Hugo in 1989. I had bartended a few times while working as a cook- And it seemed like a good job for someone like myself who has the ‘Gift of Gab’… Fast forward past a 20-year career in banking- Back to my 50th birthday- when I went over to the Ryland Inn, located in NJ- and asked for a job as a bartender. Chris James, the Bar Manager told me he didn’t need a bartender, but he did need a bar back (not a glamorous job) and I was hired. But I had been writing about spirits, wine and food for a couple years- but I really had no idea just how hard it was! Physical Labor! Long Hours! Not Pretty! I held on for a year- and built my chops. How many cocktail writers do you know who worked as a bartender? Very few- and fewer still started at the bottom and worked their way up.
I’ve always admired the craft spirits entrepreneur. The person who does something with his or her hands that doesn’t involve pushing a pencil across a desk for their entire career. Distilling is one of those fine arts. It’s possible to be a great distiller but to lose focus on the art of business. A micro-distiller must be more than just a distiller- they must be focused on sales, marketing, science, art, customer service and of course, just putting the time in doing what they love.
Jersey Spirits Distilling Company, located in typically “Jersey-style” commercial office park set just a few miles from thundering routes 46 and 80. They are hand distilling tasty, award winning spirits one drop at a time. Founded in 2005 by a tight group of passionate Jersey residents, this Jersey-centric distillery may not be on everybody’s radar just yet. But don’t let that stop you from discovering something that is quite delicious and surprisingly well made. From the gleaming tasting room with a little history of distilling in New Jersey on the walls to the tenaciously designed distillery, this is an extremely impressive operation. They are a distillery mind you, their license says that no food is prepared here aside from some Pepperidge Farm Goldfish crackers-a cheese driven compliment to their communicative spirits.
It’s Iowa and Corn Means Craft — Cedar Ridge Distilling: Whiskey
It takes more than great ingredients to make craft whiskey. It takes patience and time, that is for certain. But most importantly, after all the bills are paid- whiskey takes great passion. You cannot make quality whiskey in mere hours, although some manipulators of spirits say that they can. I unequivocally disagree and believe that craft spirits take on their own unique personalities according to the particular desire of the distiller. The production of craft spirits takes years to develop their own deeply textured flavors.
There is that little thing that they call the Angel’s Share. That’s the stuff that you cannot sell, because it has evaporated. Not generally a fine place to be if you are in the business of bottling expensive craft whiskey- or any craft spirit for that matter. Each drop costs something and it’s a shame when it evaporates to only be enjoyed by the: ‘Angels!’ Depending on many variables, this Angel’s Share can be pretty expensive or just about right.
Farm to Table Cannabis
Episode 4 with Tyrone Jones Medicated BBQ Sauce,
Warren Bobrow The Cocktail Whisperer
Watch on Vimeo:
A Successful Tale
We’re back from Tales of the Cocktail and we wanted to share with you photos from the event. Enjoy!
‘Meet the Distillers Happy Hour’ With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.
All in all, the event was a great success!
“Meet the Distillers Happy Hour”
With Warren Bobrow mixing up the drinks, and our very own Draga Culic, helping pour — the guests were in for a treat this year.
On Thursday, July 20th at the Sheraton Hotel in New Orleans, the event circulated over 300 thirsty guests including mixologists, trade, media and distributors. We served three simple, but delicious cocktails. Our star cocktail of the evening, Pink Grazz, with Ramazzotti Apertivo Rosato with fruitations pink grapefruit, a splash of seltzer, topped with a grapefruit slice. The second cocktail, a Ramule, with Ramazzotti Amaro, ginger beer, topped with an orange slice. Lastly, our Mexicotti City, with Ramazzotti Sambuca and Mexican coke.
All in all, the event was a great success!
We went beyond pot brownies with two leaders in the world of culinary cannabis — Warren Bobrow, author of “Cannabis Cocktails” and Jennifer Shelbo, former pastry chef turned expert in cannabis farming and sustainability.
THIS WEEK ON RECOMMENDED READING:
Today on Recommended Reading with Food Book Fair we explore the world of culinary cannabis with two leaders in the field — Warren Bobrow, author of Cannabis Cocktails and Jennifer Shelbo, former pastry chef turned expert in cannabis farming and sustainability.
California Weed Farms and Wineries Pair Up
Picture this: You’re enjoying one of Northern California’s famed wine tours — travelling to sunny vineyards, sampling the finest pinot noir, dining on farm-to-table meals. But this jaunt entails a few extra stops: sanctioned visits to local cannabis farms, where you’re welcome to tour the fragrant marijuana plants and sample the latest Mendocino Kush in the on-site tasting rooms.
Excursions like this could be the result of the first-ever Wine and Weed Symposium, a business conference being held on August 3 in Santa Rosa, California. The symposium itself isn’t that remarkable; these days you can find every sort of cannabis-themed event, from marijuana business expos to job fairs to cannabis religious services. What is noteworthy is that this conference is being organized by the Wine Industry Network, a wine marketing and events company, and organizers say three-quarters of the sold-out event’s 400 registrants are from the wine industry, a business not necessarily known for its counterculture leanings. Wine Industry Network CEO George Christie says the marijuana industry is similarly excited about the endeavor. “When we talked to cannabis people, they were like, ‘I love wine. What can we do to help?’” says Christie. “I think the wine industry is going to find a very willing partner in the cannabis business.”