Home

R2 Wine Luncheon Take 3

March 12, 2018

There are rumored to be more wine luncheons than those that we can attend, but rumor is just rumor unless there is photographic evidence. The latest incarnation that can be shown to exist happened in LA on March 9th. The target was Little Sister.

As you can see, nobody enjoyed themselves, least of all Donnie.

Also there was not enough wine.

The weather was terrible. Cold and snowy.

Obviously, we drove the waitress completely insane.

The food was delicious, a fusion of Asian and American (kind of like that helicopter sound that immediately brings to mind Vietnam).

Many courses, only one of which included shakey beef.

There was little wine.

Pinot noir from the wine club.

There was big wine.

Pinot noir from the cellar.

There was plenty of wine.

The selection

Then all of a sudden we were on a quest. First to the Athletic Club of LA. Very old school, but willing to learn how to make a Corpse Reviver #2.

Then to Miro (under an Italian eatery), which was very suave but still willing to make a great Sazarac with Willet Family Reserve 12 year old rye. Perfection.

Sazarac (with only ywo dashes of Peychauds)

Then to dinner, where the political state of Virginia became a problem for some of us with an overly sized buzz. No GOP weenie has been elected to state wide office since 2009 in Virginia DAMN IT! And that was before the sheer idiocy of fake president Twump.

Dinner was somewhere near these very tall buildings

Then to Cafe D’oro in Santa Monica to hang with Vincenzo and drink whatever the dealer dealt.

Dealer’s choice (mezcal)

By 1am we were back at the Georgian Hotel, a good thing since our departure was slated at 5am sharp.

Would we do it again? Of course.

The group we host on an annual basis is getting big (well over 200 now) and that means finding an appropriate venue is getting harder. Fortunately the Omni Montelucia was a great choice for this year’s conference. Gorgeous setting. Updated property. Top notch food and drinks. Well trained and attentive staff. Awesome!

About the only wrinkle with the Omni Montelucia is getting there from the east coast. Flying to/from Pheonix is not the best or the most efficient, but that can be a plus too if you want to get a bunch of very busy people “off the grid” for a couple of days of concentrated work. (BTW, American Air just sucks. My favorite thing was a twitter suggestion from American customer service to remove stuff from the seat ahead for more room. Fuck right on off!)

The conference organizers lined up suite 129 for NPS. It was “pretty not bad” as our friend Sammy says. In fact, it was just as nice as any suite we’ve ever had.

Suite 129

Greeted with a cocktail and a personal note. Very nice. Thanks! (Oh and sparkly water too.)

The bathroom was spectacular with a NPS approved glass shower also incorporating stone and multiple showerheads.

Wait for it

This shower is perfect

Are we spoiled? Should we not be spoiled?

All showers like this always come with an unused side of bathtub

But by far the best part of 129 was the large porch. Each night we entertained on the porch with candles and Liberals (Amer Picon brought from home).

129 porch

View of the porch

View from the porch

View from the porch

One minor quibble about the porch. The weather was so perfect that NPS wanted to keep the huge sliding glass triple door open all night. Sadly the resort musak also played all night in the courtyard of the restaurant. So the doors had to close at 3am.

The bar was also prepped by advance troops (in the form of Noelie) who informed them that they would need more absinthe STAT for CR#2s. That was a very good call. The barkeeps were all greatly accommodating and eager to learn.

And the resort food for 200? Very very well done. Could not really ask for improvement there.

After the conference, we left in an afternoon for play. A hike in the desert. A dip in the pool. And one of the best meals of my life at Sel in Scottsdale.

Camelback Mountain

Five showerheads and nothing to add. Heck six showerheads for the Omni Monelucia. Wishing for a quick return on any other airline than American.

Leopold Bros Distillery

November 12, 2015

Those of you who read NPS regularly know that in our studied opinion, Leopold Bros makes the best gin in the world (the small batch gin). We always have some on hand at the home bar. Part of the secret behind the gin is separate distillation of the aromatics which are then combined with the base alcohol. It’s magical stuff which has come to be known as the Leopold process.

So we already loved Leopold’s by default, but then we visited. Now we can’t say enough good things about the distillery, its products, and most importantly its people. Wow, what an operation!

Leopold Bros Distillery

Leopold Bros Distillery

We were given a tour by Alec Ropes, one of the seven Leopold Brothers employees. Yes, they work hard and they work passionately at Leopold’s! Alec was just great, spending three hours with us in intense conversation. We were geeking out on alcohol production, and boy was it fun.

The genius behind Leopold Bros distilling-wise is Todd Leopold, one of the two brothers. Todd is a practicing intellectual with a master craftsman sensibility backed by many years of experience and vast quantities of absorbed knowledge. We were incredibly pleased to get to spend a few minutes chatting with Todd even while a vodka run was heading into the tails.

Todd Leopold and his new old still

Todd Leopold and his new old still

Todd and his brother Scott have built a distilling factory that is not only ultra-modern, it’s also environmentally sustainable. For example, a closed loop water system keeps water lossage (a huge deal for most alcohol production) way down. Natural light suffuses the floor, and a ceiling fan keeps the yeast aromas circulating with fresh air from the garden outside.

There are three types of still on line at Leopolds now.

German stills

German stills

Alembic stills

Alembic stills

The new three layer still

The new three layer still

Todd explained the new still’s operation to us. The four chambers all have different jobs to do during a twenty minute run, and the mash moves its way down the column between runs. The resulting process suffuces the water with as much flavor as the alcohol. (Looks like the new still goes along with the malting floor, the malt kiln, and the sherry barrels in the rickhouse. Hmm, what could they be up to?)

Tower still for vodka production

Tower still for vodka production

Special steam punk magic thingy

Special steam punk magic thingy

We paused for some pictures with Todd. What a great guy! Knowledgeable, funny, smart as a whip, and kind. Todd had some hilarious stories about the Denver health department people, physical phase transitions, and alcohol as a decontamination solution.

Antti flew in from Helsinki

Antti flew in from Helsinki

Of course all distilling starts with beer (which is how Leopolds got its start in Ann Arbor years ago). Several different mashes are in use now at the distillery. I was surprised how viscous the rye mash is. Slippery goopy.

Open mash tanks made of cypress and pine

Open mash tanks made of cypress and pine

Eventually, alcohol is blended (Leopold Bros makes 22 products currently with some awesome new ones coming on line any month now) and put into barrels. There is lots of “three char” white American oak in the house.

Floor rick

Floor rick

Rickhouse with 2 or 3 barrel ricks

Rickhouse with 2 or 3 barrel ricks

Alec with the product line

Alec with the product line

Of course we had to do some sampling. I already own 7 Leopold Bros products in my supply and was happy to add two more: Cherry Liqueur (to sub in for Heering) and a Digestif called something crazy due to American labeling laws. The Digestif is in the Benedictine/Chartruese range.

A mysterious new building at Leopold Bros

A mysterious new building at Leopold Bros

Anyway, thanks to Todd and Alec taking time out of their busy jobs to show around a couple of newby geeks. We loved it!

By the time we took off for dinner, the sun had set

By the time we took off for dinner, the sun had set

When we arrived at the fantastic Colt and Grey for dinner, the first thing we did was call for some Leopold Bros cocktails.

Here’s to passion, science, craftsmanship, and kindness. Leopold Bros you have my loyalty all sown up for this lifetime!

Make yourself a cocktail with Leopold’s Gin today:
Blue Moon
Corpse Reviver #2

The Corpse Reviver #2 is one of my all time favorite drinks. Like the Liberal, this drink is simple, but the ingredients combine in a way that is hard to describe.

Make sure you call for a Corpse Reviver #2 when you ask for this drink. Corpse Reviver #1 sucks by comparison. Clueless bars will serve you one of those if you’re not careful.

Most any gin will work for this drink, and will have an impact on the final product. I like a gin at the “aromatics forward” side of the gin range. That is, anything from Hendricks on over to Leopolds. A strong gin like Plymouth can overpower the other ingredients.

Though the ingredients come in equal parts, it is important to measure for this drink carefully, especially the absinthe. Too much absinthe or lemon juice can ruin everything. 3 drops will do it.

Corpse Reviver #2
1 oz gin (in this case Bluecoat)
1 oz cointreau
1 oz lillet blanc
1 oz lemon juice (measure)
3 drops absinthe
shake. strain. serve up with a real Marasca cherry (Luxardo) in a classic cocktail glass.