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Mar 24, 2018
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A Seat At the Bar
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A Seat at the Bar: Four experts tell us what to sip, stir and shake in May 2017
By Glenn Bardgett, Katie Herrera and Ted and Jamie Kilgore
Posted On: 05/01/2017   

Most Japanese whiskies have a distinct flavor profile similar to a light scotch, but the newly available Iwai Japanese Whisky has a bourbon quality along with scotch-like maltiness. Primarily made from corn and aged in used bourbon barrels, itís also more available and affordable than other fine Japanese whiskies. A simple blend of Iwai and club soda is the perfect complement to light seafood dishes or your favorite sushi. $29. The Wine and Cheese Place, various locations, wineandcheeseplace.com - Ted and Jamie Kilgore, USBG, B.A.R. Ready, BarSmart and co-owners/bartenders at Planterís House

Developed in France but perfected in Missouri, chambourcin makes a world-class, local dry red. The Augusta Estate Bottled Chambourcin 2014 has a great acidity that makes food taste better. It made a stunning pair with steak tartare at a recent Dierbergs School of Cooking class. Youíll think youíre in the south of France for just $8.50 a bottle. Dierbergs, 1080 Lindemann Road, Des Peres, 314.238.0400, dierbergs.com - Glenn Bardgett, Member of the Missouri Wine and Grape Board and wine director at Annie Gunnís

I love fresh hops in the spring, and Firestone Walker is killing the game with two ever-changing, hop-focused series: Luponic Distortion and the new Leo v. Ursus. Currently between releases, the former uses the same base beer but plays around with the hops for a unique taste every 90 days. Leo v. Ursus trends toward unfiltered, Imperial IPAs like the Fortem, out now. Remember: drink fresh! $15. Starrs, 1135 S. Big Bend Blvd., Richmond Heights, 314.781.2345, starrs1.com - Katie Herrera, Co-founder of Femme Ferment and manager at The Side Project Cellar

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