Drink Matron

Category: Reviews

  • Review: Conjure Cognac

    Recently, the folks over at Conjure Cognac sent us a sample of their product to review.  Conjure is a cognac devised by rap artist Chris “Ludacris” Bridges and master blender Phillipe B. Tiffon.  It is a blend of 30 to 40 different eaux-de-vie (an unaged, colorless brandy) and aged in oak barrels.

    I’m not a big fan of brandies, so that, coupled with the choice by the company to market it as a club drink (since I’m not a “club guy”), left me on the skeptical side going into this tasting.  I have to say that I was pleasantly surprised by this cognac, though.  It is, by far, the best tasting cognac I’ve ever had.

    It brings an aged aroma to your nose, filled with the scent of raisins and dried apricots.  There was also a caramel-like smoothness that played lightly in between the other notes.  That smoothness carried over into the flavor, lending a strong honey flavor to the drink.  It had a bit of spiciness and a vegetal flavor that reminds me of leaf tobacco.  It finishes with a lingering sweetness and spiciness that goes on for minutes.

  • Review: Bloody Swan from the Black Swan Pub & Restaurant

    Since we moved back to New York, I’ve been avoiding a lot of the restaurants in our neighborhood because I really didn’t know what I’d be walking into. But alas, last weekend, we were jonesing for some brunch and didn’t want to go very far.  Enter the Black Swan on Bedford Ave. It’s only about 3 blocks from our apartment, has amazing reviews on Yelp, and a great looking beer menu. Plus they have this unreal looking Bloody called the Bloody Swan, that’s garnished with everything but the kitchen sink.

    The bar itself was quite wonderful. The dark wood paneling and high ceilings give it a lived in atmosphere that I really like in bars. When you walk in, you’re greeted by a nice sized bar with more stools than I’ve ever seen, and several TVs that, from what I understand, play European football all day long.

    A long hallway separates the bar from the restaurant area, which is populated with wood crafted tables, chairs, and booths. Above the seating is an extremely high ceiling with a massive skylight, giving patrons a peak at some local foliage.

    The waitresses were very friendly, and their service was fantastic. We order our drinks right away, both of us deciding to get the Bloody Swan.

    We received our Swans and were a bit wowed by everything included. Of course there was your standard lemon, olive, and pickle, but also a square of white cheddar cheese, a cocktail onion, some shrimp, and (hells yes) a strip of crispy bacon.  Of all the garnishes, the bacon was the best, follow by the olive and the cheese, but really the rest were nothing to write home about.

    The glass was rimmed with a thick coat of pepper, which I thought was a bit much, but could forgive. The perfectly crimson liquid was sparced with a mixture of what I’m convinced was pickle juice and small amounts of horse radish.

    Initially the drink was perfect.  Slightly peppery, the perfect amount of heat, not too salty, nice, and subtle. Being a Wisconsin girl, I’m used to a little glass of beer on the side, and believe me, this could have used it. A nice wash to cut some of that nice heat.

    As the drink went on; however, the peppery taste got a little bit overwhelming. The drink became less about enjoying it and more about getting through it.  I’m usually a two Bloodys kinda girl, but not that day.

    That being said, I’m pretty sure I’d have it again next time I go to the Black Swan. I’m hoping that day the bartender was just a little heavy handed with the pepper.

    As for the food, it was unbelievable. Both of cleared our plates in about five minutes.  Definitely worth the trip.

    Check out the Black Swan yourself!

    Black Swan Pub & Restaurant
    1048 Bedford Avenue, Brooklyn, NY 11205
    (718)783-4744
    http://www.blackswannyc.com/
     
     

  • Guest Post: Erik Nabler of Liquor Locusts reviews Hornsby’s “Crisp” Apple Cider

    In the Spring a young man’s fancy lightly turns to thoughts of love. As Tennyson, or somebody, so wisely said. However, in the fall, it turns to thoughts of drink. For, as the days get shorter, moods get darker, what is there to console us but the sweet kiss of C2H5OH. In other words, drink sustains us through the dark of winter.

    And to hold on to what we can of the summer and the fall, what better to drink than Apple Cider. Not the zero proof alcohol of our youth (although I am reminded of the best apple cider ever during my childhood where it had, unbeknownst to Mom, fermented-dang I was a happy kid for a bit) but the hard cider of our bitter, older years.

    So, when the Drink Matron kindly allowed me to put up a review of hard cider, I had to think hard about what to review. I thought at first of Blackthorn Dry, my favorite widely available cider. Then, as I was driving home, I realized that I did not have a bottle of it in the house, I did not want to stop at too many stores on the way home, so I am reviewing Hornsby’s Crisp Apple Cider. Sometimes you review what is there.

    So, what we find with Hornsby’s first off, is that it is priced right. On sale, in California, you can often find it for $6.99 per sixer, sometimes less. Good price for cider. The cider itself is decent. It is sweet, with a pronounced apple flavor, and simple. There is no complexity here, nor is it dry, which I tend to like. It is good in hot weather, and decent in cold. It has just a bit of “snap” to it, which can justify the “crisp” title as opposed to the Hornsby Amber. This is a cider that would go very well with cheddar cheese, or could be superb with a Peanut Butter and Jelly Sandwich, if that is how you roll.

    As my better half so rightly put it – This is a really good juice box with kick.

    To summarize, this is very drinkable for the price. If you want a different experience, get the dry Blackthorn, but that is for another review, perhaps tomorrow.

    Erik Nabler is a blogger who writes about booze at Liquorlocusts.com. As noted, he dispenses “Cynicism, bitterness, and drink. ” Self medication has become a way of life for him and his 52 cats. Please visit the site any time and make pity comments. Erik loves pith.

  • Anchor Steam Beer

    Steam beer is an interesting style of beer and, as far as I know, Anchor is the only company that still makes it.  This beer has a nice hazy, amber color that makes you think this beer is going to be a medium to full bodied beer.  But that’s the trick, it’s actually incredibly light bodied.  It has almost an airy quality to the taste that is surprisingly dry.  The taste also drops off very quickly leaving almost no finish at all.

    If you want a beer with a load of flavor, this is not the beer for you.  If you’re looking for a crisp, refreshing beer to quench your thirst on a hot summer day, this is definitely the beer for you.

    On a 100-point scale, I give this beer 90 points.  I like the beer, but having no finish is kind of off putting to me.  I can see why people might rate this higher than me, I just like fuller bodied beers more than the lighter beers.

  • Sierra Nevada Tumbler Autumn Brown Ale

    The coming Autumn time is a signal for us beer drinkers that it’s time to start stocking up on the darker beers that seem to go oh-so-well with the colder weather.  This year, Sierra Nevada brewery has supplanted their usual fall seasonal beer with Tumbler Autumn Brown Ale.  The label design screams Fall Beer with its vibrant oranges and yellows.  It’s almost as if the bottles are whispering “Pick me!  Take me home with you!” from the beer cooler.  They’re very compelling.

    I drank my first bottle of it directly from the fridge, which in hind sight was a mistake.  I was disappointed in how remarkably average this beer was.  No aroma, very little stuck out in the taste, finish was unremarkable.  But then I thought “Hey!  It’s a fall beer, why not drink it at room temperature?”  So I left a bottle sitting in the pantry until it had reached room temperature and cracked it open.

    The aroma coming from the beer was still really faint.  I must have looked like a crazy person, sticking my nose in my glass and huffing beer for 5 minutes trying to glean any kind of distinct smells.  There was the faintest hint of apples that was gone almost before it presented itself.  There was a nutty kind of aroma with a syrupy, almost caramel, sweetness that wafted in.

    When I finally drank it, I could definitely taste a malty, toasty flavor.  I was very surprised at how smooth this beer was.  It just slides down your gullet like it’s going for a nice leisurely stroll.  There was a very subtle sweet taste – like caramel.  Again, I got the distinct impression that I tasted apples, but it was so subtle that I’m not sure I wasn’t making it up.  After a couple sips I got the visualization of eating a biscuit with a slice of McIntosh apple drizzled with warm caramel.  The aftertaste was a little buttery and nutty, but it wasn’t a long finish.

    Tumbler has a thick presence on the mouth for a medium bodied beer, and an impressively short finish.

    All in all, I felt this beer was okay, but I don’t think I’ll buy it again.  On a 100-point scale, I’d give it 84 points.

  • Beer Review: Schlafly Pumpkin Ale

    “I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion.” — Henry David Thoreau

    Reinheitsgebot be damned!  One of the beer styles that has been picking up steam over the last few years has been Pumpkin Ale.  This autumn is the first time I’ve ever sampled a commercial pumpkin ale and it was actually under the recommendation of a friend of mine.  The beer in question is Schlafly (+1 internets if you can teach me how that’s actually pronounced) Pumpkin Ale.  The first thing I noticed about this beer was that they actually use pumpkin in the beer.  A disappointing realization I came to earlier this year was that most “pumpkin” beer doesn’t actually contain any pumpkin, just the spices that make you think of pumpkin.

    After the beer is in the glass, you can just tell it’s a pumpkin ale.  It has this luscious, orange-hued brown color that makes me think I see the toothy grin of a jack-o-lantern in the glass.

    I was a little wary after I smelled this beer, the smell of pumpkin, cinnamon, and nutmeg cut through the beer and was almost overwhelming.  I was afraid that the flavor would be cloyingly sweet and taste more like a soda than a beer.

    I’m relieved to say I was wrong.  Initially it’s sweet, and you can definitely taste the pumpkin and spices, but it doesn’t last.  It’s a full bodied, viscuous beer but without feeling too heavy.  The finish is dry enough to balance out the initial sweetness, making for a well rounded beer.

    Overall, I really like this beer.  I’ll happily pick up a six-pack if I see it, though this stuff sells like hotcakes so it’s pretty rare to find one in the wild.  This is a complex enough beer that I can only drink 1 or 2 before I need to change it up, but still a very delicious drink.  On a 100-point scale, I give it 98 points.

  • Boxed Wine: Tasty Treat or Just Plain Gross?

    I know what you’re thinking: Boxed wine sucks.  It’s poor quality, it tastes cheap and a little off, and plus it’s boxed wine.  Sadly, most of you that have been exposed to boxed wine have only experienced Franzia – The King of Boxed Wine.

    Franzia has been on the market since 1906 and after the process for producing box wine in 1965, Franzia was likely quick to follow this new trend.  Franzia is cheap and it tastes cheap.  It tastes like most mass produced, profit-driven wines taste.  But what if you could take the cheapness of Franzia and mix it with the quality of another brand of wine?  You can!  The trouble is that Franzia has pretty much ruined the market for anything in a box and so any store willing to stock boxed wine will opt for the safe bet.  Don’t blame them!  Boxed wine generally has a shorter shelf life than bottled wine so it is an ideal packaging for a wine you plan on drinking after you buy it instead of shelving it for a special occasion.  Unfortunately, this means you are going to be hard-pressed to find a boxed wine other than Franzia.

    I’ll admit, being wine-snobbish, I wasn’t really into venturing into boxed wine.  Since most boxed wine costs at least $5-10 more than a box of Franzia, I didn’t want to risk getting 3L of wine that I wasn’t going to enjoy drinking.  At the endorsement of Gary Vaynerchuk (or whoever was on the @dailygrape account at the time), I decided to swing by my local liquor store and give some boxed wine a whirl.  As I said before, it’s slim pickins when it comes to boxed wine.  You’ll be lucky if a store has anything other than Franzia.  Fortunately, my guy at the liquor store is a big fan of good boxed wine so they had one brand (four varieties) stocked: Bota Box.  I picked up a box of the Cabernet Sauvignon (the safest of safe bets) and took it home to ponder.  I’ll tell you, it was surprisingly good.  I was expecting mediocre wine in cheap packaging, but it was actually better than the everyday wine I typically drink, and it only cost me a few dollars more than the equivalent amount of that wine.  I’ve since tried other boxed wines from different companies and I have to say that I’m thoroughly impressed with the quality of these products.

    So, I am impressed with the quality of the wine that’s put into the Bota Box, but there has to be a downside.  What is it about boxed wine that makes it so unappealing to the masses?  The only tangible downside to boxed wine is that the plastic bladder the wine is stored in is not actually hermetically sealed, meaning that the wine will eventually oxidize and spoil, giving it a shelf-life of roughly one year (give or take, depending on the manufacturer).  The manufacturer’s put a “Best By” date on the packaging and, from what I hear, you should abide by that date.

    Sadly, the majority of the popular distaste for boxed wine comes from our group perception of the product, which is incited by:

    • Our preconceived dislike of Franzia (I still equate Franzia with college drinking)
    • The advertising campaigns of bottled wine manufacturers, trying to get everyone to dislike boxed wine (they have actually made public statements saying that boxed wine gives cheap access to alcohol to alcoholics, subtly planting the idea that the only people that drink boxed wine are alcoholics).

    I stand by my statement before in that boxed wine is a fantastic and inexpensive alternative to your everyday wine.  If you’re like me and you like to have a glass of wine or two in the evening, then I suggest trying a boxed wine.  You’ll thank me.

    Side Note: As quality boxed wine grows in popularity, so do the varieties of styles and sizes.  You can actually purchase “single-serving” sizes of box wine.  I’ve seen these “juice boxes” ranging from 200mL to 500mL and they seem ideal for a nice little lunch by yourself, away from the office* or a small picnic.

    *I’m not condoning showing up to your place of employment bombed from the 4 wine juice-boxes you had at lunch.  250mL is a perfectly acceptable amount of wine to have with a meal (it’s like 2 glasses of wine).  If you get fired from your job for taking a nip during working hours DON’T BLAME ME!

  • Drink Matron Reviews Sink the Bismarck for Daily Beer Review

    If you follow Drink Matron on twitter, you will have seen the news yesterday that Jessica volunteered to review a beer for Drinker Rob at Daily Beer Review because he’s lazy (we forgive you Rob, you’re on vacation!).  So without further ado, here’s the review written by Jessica for Daily Beer Review.

  • Big Beer Review: TACTICAL NUCLEAR PENGUIN

    With all the chatter on beer blogs lately about Sam Adams Utopias, which is ridiculously expensive and has an abv of over 25%, I thought I’d share a much more unique tasting experience with an even stronger beer.

    If you’ve been following Drink Matron since the beginning, you’ll know that I have kind of an unhealthy obsession with the Scottish brewery, BrewDog. I’m particularly drawn to them because their repertoire includes the first and third strongest beers in the world, which they’ve held onto through a combination of determination, humor and extreme competitiveness.

    Well, if you all know that, Adrian knows that times about 50. I think he finds my obsession adorable and weird. But he also finds it awesome. So, for Christmas, my fantastic, wonderful partner in crime decided to order me one bottle each of both Tactical Nuclear Penguin (#3) and Sink the Bismarck (#1) all the way from the Scottish countryside.

    So of course, we have to taste them, right? Right. But these are special beers, beers we can’t just sit down and slug one random night. First off, they’re expensive to buy and ship here. Second, they’re higher in alcohol than any beer I’ve ever had, so they must be drunk slowly, and with all the care in the world. And they most definitely cannot be tasted in the same night. Why? I dunno. Cuz we didn’t.

    And so, we begin with Tactical Nuclear Penguin.

    Tactical Nuclear Penguin (TNP)

    Made from a 10% abv imperial stout aged 8 months in an Isle of Arran whisky cask and 8 months in an Islay cask, and then processed for 21 days through freeze distillation, Tactical Nuclear Penguin was, for a short time, the world’s strongest beer at 32% abv. According to BrewDog, “This is an extremely strong beer, it should be enjoyed in small servings and with an air of aristocratic nonchalance. In exactly the same manner that you would enjoy a fine whisky, a Frank Zappa album or a visit from a friendly yet anxious ghost.” I trust their judgement, so that’s exactly what we did.

    For some reason, I thought using snifters would be an excellent idea. I’ll get back to why it was not, later.

    So, after a long prep period of me essentially laying tribute to the bottle and taking countless pictures, I finally opened it and poured about three ounces in each glass.

    There was very little head, which we expected, and the color of the beer was a dark reddish brown that Adrian described as looking a lot like cola. The legs were quite strong , giving us the impression that the beer was quite thick.

    Off the nose I smelled cocoa beans and dirt. It made me think of creme de cocoa liqueur. It’s quite potent and burns the nose like a strong whiskey, but despite the extreme stench I almost like how sweet and creamy it smells.

    Adrian didn’t find it very aromatic, said it reminded him of a permanent marker or rotting vegetation. He said, “You can tell it’s going to be strong. Since most of taste is based on smell and I clearly don’t like the way it smells, I’m a bit scared to drink this.”

    But he did. And so did I.

    My immediate reaction was that the taste was so sour and overwhelming that I couldn’t determine the flavor.

    Adrian felt similar, saying that the sharp sour taste makes you want to spit it out when you start drinking it. He also mentioned that there was something off about the taste, almost like over-ripe fruit.

    Once we made it through the initial taste, however, we both found the aftertaste to be quite pleasing, leaving a bit of a coffee candy taste in our mouths.

    The problem; however, is that despite that aftertaste, you have to start again the next time. Every drink is as shocking as the first, making it impossible to get used to. Using snifters was a terrible idea, because the strong scents kept overcrowding our senses. We thought that might be why we were finding the taste so off-putting, so we switched glasses. Unfortunately, while we finally had relief for the nose, it offered little relief in taste.

    What it really was about TNP is that despite it being a beer, it tastes and smells nothing like one. It is much more similar to whiskey, and thus should be treated so. It’s meant to be sipped, and by sipped I mean it took us at least an hour each to finish our three ounces, and not by choice. If you drink fast, this beer will teach you how to drink slowly. I promise. On an up note, if you like sipping strong whiskey, this is definitely the beer for you.

    Overall, I could not drink TNP on a regular basis, or really ever again. I like to enjoy my beer, not suffer through it, and that’s exactly what happened here. I kept praying for the end.

    That being said, it was quite an experience. Not many people in the U.S. have had the opportunity to try TNP, and it was worth every second of that horrible horrible hour.

  • Our Favorite Craft Beers

    Everybody has a favorite drink, and craft beer drinkers are no different. Some like a brewery in general, and others, just a specific brew. My beer drinking friends have some of the most eclectic tastes of anyone I know, and being that it’s American Craft Beer Week, I thought you’d like to know just exactly what it is we’re drinking.

    Adrian’s & My Favorite

    Bell’s Brewery, Inc, Kalamazoo, Mich.

    While Adrian and I both like Bell’s, he likes the taste and range of their beers. If he was going to pick the one he likes the most, he says Two Hearted Ale comes to mind. The reason? “I like hoppy beers, and Two Hearted has a piney, fruity flavor that is just ideal.”

    As for me, I enjoy one Bell’s beer in particular, Oberon Ale. I love Oberon not only because of its fantastic flavor, but because it’s the beer that got me started with craft brews. Since taking my first sip of Oberon about four years ago, I’ve given up the domestic brews that once dominated my early 20’s.

    Andi’s Picks

    Andi’s favorites are two fold because she enjoys them at different times of the year. In summer, Leinenkugel’s Summer Shandy fills her fridge, and in winter, she warms up with Sam Adams Cherry Wheat.

    Leinenkugel’s Summer Shandy, Jacob Leinenkugel Brewing Co., Chippewa Falls, Wisc.

    Andi says she enjoys Leinenkugel’s Summer Shandy because “it tastes like refreshment in a bottle. It feels like you could run a marathon and drink it to replenish yourself.”

    Sam Adams Cherry Wheat, The Boston Beer Co, Boston, Mass.

    Sam Adams Cherry Wheat shows up on Andi’s list because “it’s a warm beer, even though it’s served cold, and it’s flavorful enough that it warms your tummy, and thick enough to take the chill off.”

    James’ Favorite

    Left Hand Brewing Milk Stout, Left Hand Brewing Co., Longmont, Col.

    James loves this dark brew “because it has an amazing flavor without being overpowering. Stouts are my favorite style of beer, but some can be a little potent. I enjoy a lot of flavor in my beer, but some seem like they try too hard. Milk Stout seems to have perfected the balance.”

    Erica’s Pick

    Goose Island Beer Co., Chicago, Ill.

    Erica “knew it’d be something from Goose Island” because “it was my first taste of a beer outside of the Big 3. It’s what made me realize beer wasn’t ‘gross.’ My go to is 312, but my favorite is Sofie.”

    Danger’s Favorite

    Shine On, Central Waters Brewing Co., Amherst, Wisc.

    Danger enjoys this red ale because it “is a darker beer that I can drink without feeling like I had a meal in a bottle.”

    Rob & Ryder’s Pick

    Widow Maker Black Ale, Keweenaw Brewing Co., Houghton, Mich.

    Rob likes Widow Maker because “it reminds me a lot of Stroh’s Dark, which was always a favorite. It has a good flavor but isn’t real heavy or filling like some dark beers can be.”

    Ryder isn’t much for craft beers, but if he’s going to drink one, it’s going to be Widow Maker.

    Other Picks

    My friend Keith loves beer from Horny Goat Brewing Co. in Madison, Wisc., and Sprecher Amber from Sprecher Brewing Co. in Milwaukee, Wisc.

    Melissa thinks the Cream Ale from Sun King Brewing Co., in Indianapolis, Ind. is “super yummy.”

    Donna likes Red Sky Ale, from Frankenmuth Brewery in Frankmuth, Mich., “because it goes so well with molten chocolate cake.”

    Pyro says “If you’re going to twist my arm I’ll say Surly Furious (Surly Brewing Co, Brooklyn Center, Minn.). It’s a delicious hop heavy IPA.”