GSN Alert: Cocktail & Spirits Book Preview – Summer 2022

Time for our quarterly round up of the best new books about all things alcoholic (and then some!). Be on the lookout for these upcoming titles over the next three months! Happy summer everyone!

Dicktales or Thankyous and Sluggings by Dick Bradsell (Author), Anistatia R Miller (Editor), Jared M Brown (Editor) Jared Brown (June 30, 2022) THIS IS THE LONG-AWAITED BOOK written by Mr. Dick Bradsell. AKA Soho Cocktail Legend, Father of the London Cocktail revival, The Bartenders’ Bartender, Cocktail King, Creative Genius, are some of the titles attributed to him-though he would have introduced himself as Dick or perhaps Rosie Smudge or Cassandra the Wizard or Dungeon Master or…. This is not a cocktail book or a bar manual. Dick believed that others were better at writing those than him. Although incomplete and missing his final signature of approval, this book of thoughts, soundbites and (many) cocktails is part of his legacy. Compiled and carefully reconstructed from his own writings, his words (and his opinions) from his incalculable notebooks, personal letters, and scraps of paper span almost four decades are reproduced in the raw so all the feeling and emotion of his thoughts are left in their finest unedited, unpolished form. Photos from private collections and his own artwork are sprinkled throughout as playful as they appeared in his notebooks. A tribute to his family and many friends who shaped his tread in life and supported him for better and for worse, in mind, spirit, and body. Ultimately, it is a celebration of the life and work of a proud British bartender, named Richard Arthur Bradsell.

Kokuteeru by Yonekichi Maeda (Author), Kagumi Otani (Translator), Eiji Arakawa (Introduction) Jared Brown (June 30, 2022) Finding and translating Kokuteeru (1924) was a year long journey that helps to answer the question “who wrote the first Japanese cocktail book?” Whilst this honour goes to Tokuzo Akiyama’s book Cocktails: How To Mix Drinks, Yonekichi Maeda’s Kokuteeru is considered to be the more systematic and practical text which was published a month later. Western style spirits and bartending made their way into Japanese culture as early as 1872. And by the early 1900s Japanese bartenders ran their own Western style establishments. Kokuteeru gives us a fascinating glimpse as to how 1920s Japanese bartenders began to define themselves and their profession. The entirety of the net profits-100%- from the publication of this English translation of Kokuteeru will fund the Yonekichi Maeda Scholarship: an internship program that will send Australian bartenders to Japan to learn about Japanese bartending. This scholarship will allow the next generation of Australian bartenders to learn the art of Japanese cocktail bartending and will promote a return of the ‘journeyman bartender’ to the education scheme of the bartending profession.

Vodka Made Me Do It: 60 Vibrant and Versatile Cocktails by Colleen Graham (Author), Ruby Taylor (Illustrator) Andrews McMeel Publishing (July 12, 2022) As one of the most versatile liquors on the market, vodka presents endless opportunities for crowd-pleasing punches, fruity shots, and refreshing cocktails. This seventh addition to the stunning Made Me Do It series, Vodka Made Me Do It is jam-packed with 60 innovative cocktail recipes and brimming with infusions, syrups, and gorgeous illustrations from beloved cocktail illustrator Ruby Taylor. Recipes include classics like the Espresso Martini and Moscow Mule, as well as unique creations like a Jalapeño Vodkarita and a Kiwi Martini. Whether you prefer sipping White Russians in a bowling alley, instructing shaken but not stirred, or rocking Carrie Bradshaw’s stilettos and an iconic Cosmo, vodka is, and will forever be, the quintessential party starter.

Distilled: A Natural History of Spirits by Rob DeSalle (Author), Ian Tattersall (Author), Patricia J. Wynne (Illustrator) Yale University Press (July 12, 2022) In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history. This volume considers highly alcoholic spirits in the context of evolution, ecology, history, primatology, molecular biology, physiology, neurobiology, chemistry, and even astrophysics. With the help of illustrator Patricia Wynne, DeSalle and Tattersall address historical and cultural aspects and ingredients, the distillation process, and spirits and their effects. They also call on an international group of colleagues to contribute chapters on brandy, vodka, tequila, whiskies, gin, rum, eaux-de-vie, schnapps, baiju, grappa, ouzo, and cachaça. Covering beverages from across the globe and including descriptions of the experience of tasting each drink, this book offers an accessible and comprehensive exploration of the scientific dimensions of spirits.

Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails by Camper English Penguin Books (July 19, 2022) Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we’re familiar with today began to take form. In turn, scientists studied fermentation and formed the germ theory of disease, and developed an understanding of elemental gases and anesthetics. Modern cocktails like the Old-Fashioned, Gimlet, and Gin and Tonic were born as delicious remedies for diseases and discomforts. In Doctors and Distillers, cocktails and spirits expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.

The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing (Arts and Traditions of the Table: Perspectives on Culinary History) by Giuseppe Caruso (Author), Kosmos SRL (Translator), Marika Josephson (Foreword) Columbia University Press (July 26, 2022) From mass-produced lagers to craft-brewery IPAs, from beers made in Trappist monasteries according to traditional techniques to those created by innovative local brewers seeking to capture regional terroir, the world of beer boasts endless varieties. The diversity of beer does not only reflect the differences among the people and cultures who brew this beverage. It also testifies to the vast range of plants that help give different styles of beer their distinguishing flavor profiles. This book is a comprehensive and beautifully illustrated compendium of the characteristics and properties of the plants used in making beer around the world. The botanical expert Giuseppe Caruso presents scientifically rigorous descriptions, accompanied by his own hand-drawn ink images, of more than 500 species. For each one, he gives the scientific classification, common names, and information about morphology, geographical distribution and habitat, and cultivation range. Caruso provides detailed information about each plant’s applications in beer making, including which of its parts are employed, as well as its chemical composition, its potential toxicity, and examples of beers and styles in which it is typically used. The book also considers historical uses, aiding brewers who seek to rediscover ancient and early modern concoctions. This book will appeal to a wide audience, from beer aficionados to botany enthusiasts, providing valuable information for homebrewers and professional beer makers alike. It reveals how botanical knowledge can open new possibilities for today’s and tomorrow’s brewers.

Seattle Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Emerald City by Neil Ratliff Cider Mill Press (August 9, 2022) Discover the unique Seattle vibe with delicious recipes from some of the city’s top mixologists and bartenders. Explore the best places to drink in the city with chapters divided by neighborhood and remake your favorite local beverages at home. Enjoy recipes from Emerald city bars that take full advantage of local flair and flavor, with stunning photographs that capture the heart of this colorful port city. Find tips and techniques of the trade in interviews with prominent bartenders. From dive bars to craft cocktail bars, Seattle has it all, and you can bring it home with you. Whether you save these recipes for a rainy day or enjoy them in the sunshine, these cocktails will make you feel like you’re at the top of the Space Needle.

Drink Like a Local New York: A Field Guide to New York’s Best Bars by Amanda Schuster (Author), David Wondrich (Foreword) Cider Mill Press (August 9, 2022) Whether you live in New York or are visiting, drinks expert Amanda Schuster’s ode to the bars that mean the most to her is sure to delight. Uncorking history, personalities, interior design quirks, and signature cocktails, Drink Like a Local: New York features 75 bars that help pump the heartbeat of the city. From the infamous to the unknown, Schuster’s tour through the five boroughs captures the details and qualities that keep locals returning to these establishments, and makes the case for why you should become a local too.

Celebrating Kansas Breweries: People, Places & Stories (American Palate) by Michael J. Travis The History Press (August 15, 2022) Breweries in the state of Kansas are opening at a fast pace, in communities from Council Grove to Olathe. As the industry grows, the opportunities for craft beer fans to enjoy the communities and beer abound. Check out Ryan Triggs and Nick Feightner at Tall Trellis Brew Co. where you can enjoy a pint while sitting next to hop bines. Visit Fields & Ivy Brewery, the only brewery in the state with an active grain silo. Author Michael Travis traveled for a year and visited every brewery, capturing the heartbeat and story behind the owners and head brewers who make the magic happen.

Cocktails, A Still Life: 60 Spirited Paintings & Recipes by Christine Sismondo and James Waller with Todd M. Casey (Illustrator) Running Press Adult (August 16, 2022) Fine art meets mixology in this sophisticated cocktail book that pairs drink recipes and beverage history with stunning still-life oil paintings, perfect for taking the “art” of drinking to the next level. As they say, “We drink first with our eyes.” If you believe there is an art to drinking well, then pairing cocktail recipes with still-life oil paintings is a natural next step. Still-life artist Todd M. Casey, journalist Christine Sismondo, and author James Waller are the all-star team behind Cocktails, A Still Life. Bringing together 60 of Casey’s contemporary hand-painted images paired with dozens of delicious cocktail recipes, the three-author team offers a satisfying deep-dive into each drink complete with a great classic cocktail recipe and a painted representation. Each drink tells a story, making this a truly unique cocktail-making guide attracting the eye, mind, and palate, and focused squarely on the art.

Tropical Cocktails Made Simple by Prairie Rose Rockridge Press (August 16, 2022) Enjoy your favorite tropical cocktails without leaving home. Evoke sandy white beaches, deep blue water, and a sense of freedom with homemade tropical cocktails. With a mix of classic cocktails, modern twists, and some exciting originals, this cocktail book is filled with recipes for boozy libations that keep the vacation vibes going year-round! Get the stories behind your favorite drinks with an introduction to the history and evolution of tropical cocktails. Learn about the varieties and brands of rum, and how to choose the perfect one. Make extravagant cocktails in a range of styles using accessible ingredients. Bring home the flavors of paradise with this cocktail recipe book of exotic tropical drinks.

Drink Like a Local Miami: The Insider’s Guide to South Beach and the Magic City by Gabriel Urrutia Cider Mill Press (August 30, 2022) Featuring 50 bar profiles highlighting bartenders, memorabilia, and slice-of-life history about the Miami bar scene, you’ll find yourself right at home with Drink Like a Local Miami. While anyone can find a high-profile bar in Miami, it takes an expert to discover the hidden drinking gems in the city. Featuring 50 bar profiles highlighting bartenders, memorabilia, and slice-of-life history about the Miami bar scene, you’ll find yourself right at home with Drink Like a Local Miami. With recipes from timeless locations and profiles on some of the best bartenders you’ve never heard of, you’ll never find yourself at a loss for your next drink with this book at your side. Beautifully illustrated pages showcase the heart of each location. You’ll feel like you’re really there long before you order your first drink. This is the definitive gift for Miami natives and lovers alike.

World Cocktail Adventures: 40 Destination-Inspired Drinks by Loni Carr and Brett Gramse Hardie Grant (September 6, 2022) World Cocktail Adventures is a virtual cocktail tour in book form by creative duo Loni Carr and Brett Gramse of The Whiskey Ginger. With a total of 40 unique cocktail recipes featured, each recipe includes easy-to-access ingredients and a variety of spirits. What’s the travel twist, you ask? Well, each recipe is inspired by a different destination around the world. You’ll get a taste of the place’s history and tourist attractions with a vintage-style travel poster to match. Then you’ll get the real goods with a fun cocktail recipe, tips on glassware and bartending, and an illustration of the final cocktail. This is a book for cocktail lovers and travel dreamers. You could be enjoying a Desert Road tequila cocktail and imagine yourself in Amarillo, Texas, or sipping on a Fire and Ice whiskey cocktail inspired by Reykjavik, Iceland. We’re asking you to come on an adventure … a cocktail world adventure! World Cocktail Adventures mixes travelling and drinking, muddles fantasy with non-fiction, and retells tales never told. Just remember, this book is meant to be used. It’s not your mum’s white couch. Write in it. Spill a drink on it. Pass it around. Love was poured into the making of it, and you can honor the creators by truly enjoying it.

The Cocktail Cabinet: The art, science and pleasure of mixing the perfect drink by Zoe Burgess Mitchell Beazley (September 6, 2022) With a vast scope of information on all things cocktail, drinks researcher and developer Zoe Burgess introduces a comprehensive and detailed guide to creating professional cocktails. Throughout seven chapters she breaks each cocktail down into their five basic tastes and considers the flavor profiles of the key spirits included, analysing why certain pairings work so you can fully understand the building blocks of this delectable art. The Cocktail Cabinet is a reliable and accessible companion to cocktail-making, no matter your knowledge, skill or budget. It identifies the basic equipment to invest in, provides practical tips on set up, explores techniques used and advises on the most versatile, readily available ingredients to purchase for both alcoholic and non-alcoholic cocktails – so no one misses out. With accompanying illustrations, the structure, method, flavor profile and finished results can be visualized with ease. Understanding these elements will set you up for creating, developing and executing your dream cocktail, ensuring cocktail-making at home is an effortless and enjoyable experience.

The Tea Cyclopedia: All You Ever Wanted to Know about the World’s Favorite Drink by Dr. Keith Souter Skyhorse (September 6, 2022) Tea drinking has become a way of life. To put it frankly, it is a love, an addiction, and some would even go as far as to say a philosophy. Dr. Keith Souter examines the perpetual impact that this adored beverage has bestowed upon the world for centuries, from its mystical origins in the East to its inevitable influence on the West. The Tea Cyclopedia is an indispensable reference for anyone interested in all things tea. Commencing each chapter with insightful quotes, it not only captures the historical beginnings of this beloved drink, but also explores tea’s involvement in politics, health, the economy, and even fortune-telling. This unprecedented beverage has united people in times of adversity; it has also divided nations, causing volatile revolutions, such as the Sri Lankan Civil War and the Boston Tea Party. But today you will most likely find that various cultures have developed their own unique style of enjoying tea, and the ritual of tea drinking itself is not only intriguing, but also highly rewarding. In this meticulously detailed guide, readers will rediscover tea, its cultivation, and all of its richness and intricacy as a worldwide beverage. The Tea Cyclopedia is an enthralling tribute to the illustrious, invigorating, and elusive leaf that has vehemently continued to inspire people for more than two thousand years.

Cocktail Botanica: 60+ Drinks Inspired by Nature by Elouise Anders Smith Street Books (September 6, 2022) Cocktail Botanica is a celebration of all things floral, herbaceous, fruity, and boozy. Featuring cocktails, punches, and botanical-infused spirits, this book uses herbs, fruits, flowers, and all things botanical that you can buy, forage, or grow. Full of botanical twists on classics, like a peachy old-fashioned, rose martini, or thyme salty dog, this book will delight your guests and put your garden to good use when you’re entertaining. With beautiful botanical illustrations by Annabelle Lambie and easy-to-follow recipes, this book is a must-have for anyone who wants drinks that bloom on the palate.

American Whiskey (Second Edition): Over 300 Whiskeys and 110 Distillers Tell the Story of the Nation’s Spirit by Richard Thomas (Author), Robin Robinson (Foreword) Cider Mill Press; 2nd edition (September 13, 2022) Internationally recognized whiskey expert Richard Thomas brings you this expanded and updated edition of American Whiskey. This book not only delivers a thorough history of this national spirit, but provides a snapshot of the industry today. With an emphasis on new expressions of whiskey and rising stars in the game, this expanded edition brings more exposure to the whiskey world than ever. Thomas highlights the major players and whiskey hubs across the U.S., from industry giants to smaller craft distilleries that bring quality to your glass. Chapters are dedicated by region, covering the Northeast, Southeast, Midwest, Southwest, and the West. With a special focus on the recent emergence of the third whiskey state, Texas, this is an opportunity to dive deeper into the industry today.

The Art & Craft of Coffee Cocktails: Over 75 recipes for mixing coffee and liquor by Jason Clark Ryland Peters & Small (September 13, 2022) Enjoy two of life’s greatest pleasures – coffee and alcohol – with this comprehensive guide to mixing perfect coffee cocktails. World-class mixologist Jason Clark will inspire, excite and educate you by taking you behind the bar for a masterclass in creating coffee-based cocktails. First take a journey into the history and craft of coffee, the world’s most popular beverage, from crop to cup. Next follow his expert mixing tips aimed at everyone from keen beginners to bartenders working in the world’s best bars. More than 75 recipes follow, covering all styles of cocktails from stirred and shaken through to blended and blazed. Learn how to perfect simple classics such as Espresso Martini and Irish coffee or try your hand at technical modern marvels Cinnamon Toast Crunch White Russian and Whiskey Pour Over. With The Art and Craft of Coffee Cocktails in hand your daily grind will never be the same!

Cider Planet: Exploring the Producers, Practices, and Unique Traditions of Craft Cider and Perry from Around the World by Claude Jolicoeur Chelsea Green Publishing (September 23, 2022) From internationally-acclaimed author and fermented beverage expert Claude Jolicoeur comes a globe-trotting, full-color cultural history and guide celebrating the methods, terroir, and traditions of world-class cider. In Cider Planet, Claude Jolicoeur―a longtime, passionate cider maker and author of the international bestseller New Cider Maker’s Handbook―takes readers with him to the world’s greatest cider regions, providing an expertly guided tour laced with his deep understanding and appreciation for how this “Prince of Beverages” is made. Cider, long perceived as a European country drink, is now truly a worldwide culinary delight. Jolicoeur talks about new and emergent regions that have contributed to this growing appreciation, and how they are building upon the old traditions while creating their own new ones. He explores, for example, the most revered areas for making perry, a delightful but little-known drink that, like cider, is starting to gain fans young and old. And he even transports readers to Kazakhstan in central Asia, famous as the “birthplace of the domestic apple.”

The World of Natural Wine: What It Is, Who Makes It, and Why It Matters by Aaron Ayscough Artisan (September 27, 2022) Natural wine has nothing to hide. Made from grapes alone—organically farmed, then harvested, fermented, aged, and bottled without additives—it’s wine that seeks to express, in every sip, its traditional and crucial link to nature. The World of Natural Wine is the book wine lovers need to navigate this movement—because it’s about so much more than labels and vintages. Meet the obsessive, often outspoken, winemakers; learn about the regions of France where natural wine culture first appeared and continues to flourish today; and explore natural wine in Spain, Italy, Georgia, and beyond. And just as important: find out what must be “unlearned” to discover the eye-opening pleasures of drinking naturally.

All Belgian Whiskies by Patrick Ludwich and Karel Puype Stichting Kunstboak (September 29, 2022) Belgium has all the assets to become a true whisky country. The knowledge required to make whisky is readily available, thanks in part to our centuries-old culture of beer and jenever. A number of Belgian jenever distilleries and breweries have been experimenting with whisky for quite some time, but the concept of ‘Belgian whisky’ only really took off in the recent past. Every year new initiatives arise and time after time the announced releases are sold out in no time. Belgian whisky is appreciated, has become a sought-after collector’s item and regularly wins gold and silver at international competitions. For the first time, an overview of Belgian whiskies and whisky houses is published in book form. An indispensable reference work for collectors and whisky lovers alike. Text in English, Dutch and French.

GSN Alert: A Virtual Tasting – Exploring 2011 Wines with Inglenook, Corison & Ridge Vineyards

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Francis Ford Coppola | Cathy Corison | Paul Draper
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Eric Asimov | Elaine Chukan Brown

A Virtual Tasting:
Exploring 2011 Wines with Inglenook, Corison & Ridge Vineyards

Francis Ford Coppola, Cathy Corison, Paul Draper, Eric Asimov and 
Elaine Chukan Brown discuss the memorable 2011 vintage
and taste wines from a distinctive NorCal growing season

WHAT: As the 2011 vintage approaches its 10th anniversary, Inglenook is pleased to host an exploration of wines from that notable year. The vintage was known as a challenging one, in which Northern California experienced unusually cool weather throughout the growing season. Francis Ford Coppola, proprietor of Inglenook, is excited to gather with friends and colleagues to reflect on that memorable vintage, discuss critical farming and harvest decisions that were made that year, and explore how the wines have aged over the past ten years. This virtual tasting is open to the public.

Some of the 2011 wines that will be tasted include Inglenook’s Rubicon and Cabernet Sauvignon; Corison St. Helena, Napa Valley Kronos Vineyard Cabernet Sauvignon and Corison St. Helena, Napa Valley Cabernet Sauvignon; and Ridge Vineyards’ Monte Bello and Estate Cabernet Sauvignon.

PANELISTS: 
Moderator Elaine Chukan Brown, Journalist & IWSC Wine Communicator of the Year
Francis Ford Coppola, Proprietor, Inglenook
Cathy Corison, Winemaker & Founding Partner, Corison
Paul Draper, Chairman, Ridge Vineyards
Eric Asimov, Wine Critic, New York Times

WHEN: January 19, 2021 at 3 p.m. Pacific Time

REGISTER:  https://us02web.zoom.us/webinar/register/WN_1nClUi5wTH-oXFSK9-qC1g

ABOUT INGLENOOK:

Founded in 1879 by Gustave Niebaum as Napa’s first estate winery, Inglenook boasts an illustrious heritage, a renowned legacy of innovation and an outstanding portfolio of award-winning wines that have defined and established Napa as a world-class wine region. From Gustave Niebaum to John Daniel, Jr. to Francis Ford Coppola, Inglenook’s three principal stewards have shared a strong sense of vision and an unwavering passion to create a wine estate that hearkens back to the European tradition, producing original, distinctly Napa wines that rival the best in Europe. Certified organic for more than 25 years, Inglenook remains the largest contiguous estate on the famed Rutherford Bench, Napa Valley’s finest area for producing spectacular Cabernet Sauvignon. 

GSN Review: Optiwine Pocket Decanter

optiwine pocket DecanterMade in France, Optiwine® uses what they term “nano-aeration technology” to improve the flavor of virtually any wine in only 10 minutes. Visually appealing, elegant and quite portable, the Optiwine Pocket Decanter is made out of clear and sturdy materials with the same texture and transparency as crystal glass, without its fragility. 

There are three versions available singly or as a set.  Each is specific to a type of wine and age.

optiwine pocket Decanter

– Optiwiner 4: For red wine from 0 to 4 years old.

– Optiwiner 6 : For red wine from 4 to 10 years old as well as white and rosé wine from 0 to 2 years old.

– Optiwiner 8 : For red wine over 10 years old as well as White and rosé wine over 2 years old.

We tried the various decanters using three bottles of the same brand of wine for each of the three Optiwine decanters by tasting:

1) the wine unaerated directly from the bottle

2) aerated with the Optiwine

3) and finally with our office Vinturi aerator

Both the Optiwine and the Vinturi smoothed out the rough edges of the wines (which were in the 415-$30 per bottle range).  The Vinturi seemed to work best, and certainly quicker than the Optiwine.  But, the Optiwine also brought out some of the subtleties which had been lost by the noisy aeration of the Vinturi.  One definite improvement in aeration that the Optiwine provides is silence.  You just sit back for ten minutes and it does its magic on the wine before it ever leaves the bottle.

If nothing else, it makes for an interesting conversation piece for your next wine party and they are easy carried in a pocket if you are going out to a fine restaurant.

GSN Rating: B+

Optiwine® is a company located in Cadaujac, in the Gironde, created by Michael Paetzold – a winemaker, vineyard owner and specialist in winemaking techniques with 25 years’ experience – and Olivier Caste, a wine lover and enthusiast.

For more information go to: Optiwine

 

GSN Alert: James Beard 2015 Bar & Wine Program; Wine, Beer, or Spirits Professional Semi-Finalists

JBF_AWARDS_MEDALLION-BLOG2015 Outstanding Bar Program

Anvil Bar & Refuge, Houston
Arnaud’s French 75 Bar, New Orleans
Bar Agricole, San Francisco
Barmini, Washington, D.C.
Butcher and the Rye, Pittsburgh
Cane & Table, New Orleans
Canon, Seattle
Clyde Common, Portland, OR
The Dead Rabbit, NYC
The Franklin Mortgage & Investment Co., Philadelphia
The Hawthorne, Boston
Kimball House, Decatur, GA
Maison Premiere, Brooklyn, NY
The Other Room, Lincoln, NE
The Patterson House, Nashville
Portland Hunt + Alpine Club, Portland, ME
Tørst, Brooklyn, NY
Trick Dog, San Francisco
The Varnish, Los Angeles
The Violet Hour, Chicago

2015 Outstanding Wine Program

A16, San Francisco
Addison at the Grand Del Mar, San Diego
Annie Gunn’s, Chesterfield, MO
A.O.C., Los Angeles
Bern’s Steak House, Tampa, FL
Casanova, Carmel, CA
Charleston, Baltimore
FIG, Charleston, SC
Hugo’s, Houston
Jory Restaurant at the Allison Inn & Spa, Newberg, OR
McCrady’s, Charleston, SC
Miller Union, Atlanta
Momofuku Ko, NYC
Press, St. Helena, CA
Sepia, Chicago
Spago, Beverly Hills, CA
La Toque, Napa, CA
Troquet, Boston
Wild Ginger, Seattle
Yono’s Restaurant, Albany, NY

2015 Outstanding Wine, Beer, or Spirits Professional

Derek Brown, Mockingbird Hill, Washington, D.C.
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing, Munster, IN
Diane Flynt, Foggy Ridge Cider, Dugspur, VA
Jon Gasparini and Greg Lindgren, Rye on the Road, San Francisco
Steven Grubbs, Empire State South, Atlanta
Charles Joly, Crafthouse, Chicago
Jim Koch, The Boston Beer Company, Boston
Manfred Krankl, Sine Qua Non, Oak View, CA
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve Matthiasson, Matthiasson Wines, Napa, CA
Rajat Parr, Mina Group, San Francisco
Tom Peters, Monk’s Café, Philadelphia
Eric Seed, Haus Alpenz, Edina, MN
Aldo Sohm, Zalto Glass, NYC
James Tidwell, Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
Rob Tod, Allagash Brewing Company, Portland, ME
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
Steve Wildy, Vetri Family, Philadelphia