Archive for the ‘Uncategorized’ Category


Whiskey Energy Plant Success!

April 25, 2013

Helius Energy awards contracts for 7.5 MW biomass plant

Investigative reporter for the Nobler, Joe Anzalone, sent me another amazing article last night proving that the world of alcohol and the world of science are linked in more ways than you might imagine.

This project has been years in the making, “being undertaken by Helius Corde, the joint venture of biomass energy development company Helius Energy and The Combination of Rothes Distillers.” As we have heard from a lot of the new up and coming distilleries, waste removal is a major challenge in the production of spirits. Whether it be corn, wheat, rye, or any other input, the leftover mash from the distillation process is pretty much useless when it comes to traditional notions of agriculture waste utilization. With all of the essentials gone, the waste is not ideal for fertilization, composting, animal feed, or any of the other typical options.

But biomass to power production has been an increasingly hot area of research and the efficiencies are finally reaching implementable levels. Cutting the ribbon on this Scottish Biomass Power Plant is a wonderful achievement in closing the loop for one of the most famous international production processes. Using the local distilleries waste to produce clean energy for 9,000 homes in the area is an amazing example of innovation and worthy of a glass raising from the Noblers!



How to Live to 101

April 8, 2013

Dear Nancy Lamperti, You rule.

Now if I might make a few small suggestions. Switch from SoCo to bourbon, Budweiser to Cow Thieves, and promise to host the next Nobler Gathering!

The Orchard

October 4, 2012

I have a tumultuous past with Apple Juice. I think as a young kid I really loved the stuff but then there was this one incident involving a not so well timed juice box, and an in hockey game throw up, and let’s just say, I haven’t been a huge fan since. (It really is amazing how strong the brain holds on to traumatic memories.) Yet, over the past few years, I’ve started enjoying the greatness that is cider, particularly for cocktail making. In fact, one of my original posts highlighted the great combination of bourbon and cider. But last night, with a handful of apples in tow, it seemed like the perfect opportunity to re-visit my past with apple juice, by making it myself…

I still haven’t purchased a juicer, which makes my juice making a bit more challenging, but I’ve learned a good food processor and a strainer isn’t too bad of a proxy. By blending the apples with a little lemon, water, and honey, the natural sweetness and appleness is preserved but a much more mixable blend can be created. In all honesty, the second I poured this guy in to the martini glass (who do I think I am?) I was a bit conflicted. The combination of the juice with the bourbon makes for an amazingly drinkable cocktail. But then I saw the word “appletini” pop into my  brain and I wanted to pour this over my head. Next time, I’m more likely to skip the martini glass and drink this sucker over ice or in a whiskey glass, but nevertheless, the recipe is spot on. Enjoy it, just don’t call it a damn “appletini”.

The Orchard

2 1/2 oz Bourbon

2 1/2 oz Fresh Apple Juice (recipe below) – please do not use Motts!

Mix the two ingredients in a cocktail shaker with ice and strain into your glass. Garnish with lemon and a cinnamon stick if you’fancy!

Fresh Apple Juice:

3 Apples (I used golden delicious for the color)

Juice of 1 Lemon

2 tbsp honey

1 1/3 cup of water

In a food processor, blend all of the ingredients until smooth. Strain through a fine mesh strainer and store chilled for later use.


To Smell or Not to Smell

September 27, 2012

I may often paint my fellow Noblers as booze-fiending, loyal followers of the experiment but…Well that’s true. However, some of them can write…

Why do we smell wine?  It’s a question so many people have, yet are often too embarrassed to ask.  It’s amazing that no other beverage releases as much anxiety around its enjoyment as wine does, and the reality is that the practices we go through, like smelling the wine, just help us enjoy it more, not make us better or worse than those who don’t smell a particular “scent”. Seriously, if someone actually judges you because you say you smell a certain something in the wine that they think is incorrect, take their glass out of their hand and dump it on their head.  Wine should not be pretentious, and if people must revert to childlike actions such as making others feel inferior, they are clearly not mature enough to be drinking in the first place. The fact of the matter is, you will only smell what you know, and each person has their own repertoire of “smell memories” to pull from, so naturally each person’s experience with smell will vary. 

When wine is first poured into your glass, the first thing you should do is swirl the liquid around a bit.  Swirling the liquid allows the wine to come in contact with oxygen and “opens it up,” therefore allowing many of the aromas to be released.  After you swirl the wine, stick your nose into that glass. Just close your eyes and sniff.  When you smell, think about what you are smelling: Do you smell tropical fruits, dark plums, cherries and strawberries or do you notice smells that would be more at home in a barnyard?  What you smell offers your brain a preview of what you’re about to taste, and actually helps you enjoy the wine more. For additional proof, take a sip of the wine while plugging your nose, and then take a sip of the wine normally.  Notice how different the experience is?

So, while smelling a wine can look snobby, it’s actually an integral part of your overall wine experience.

– Adam


And the winner is…

August 28, 2012

Mark Alu!

In what seems like one of the most controversial decisions since the infamous 2009 Lights Resolve victory over the Canon Logic, it is true, one of the founding Noblers has indeed won the Cow Thieves Saison prize pack.  But no matter how many of you claim foul, there are two things I know for sure: (1) You can’t argue with the validity of Microsoft Excel’s “randbetween” function” and (2) Mark is one lucky dude. Cause this beer is delicious.

So let this be motivation for you all for the next giveaway. Because they are only getting better from here!


A Blended Scotch, A Welcome Surprise

July 23, 2012

Sometimes it takes a trip across the world to find what you’ve missing…

Okay, so in this case, it was a trip to the Chicago suburbs, and what I was missing was a bottle of Scotch. But sometimes I worry if I don’t play up the dramatics, you guys will stop reading. That being said, I really was pretty pumped when I saw the bottle of Monkey Shoulder at this hotel bar. Because since a few of the Noblers and I made our way through my Christmas present bottle, I haven’t seen the stuff anywhere. And it’s really a damn good blended scotch, in a great looking bottle, with a pretty stellar name.

The name monkey shoulder comes from the term describing the common injury the malt men of years past would frequently suffer from as they went through the arduous process of turning the barley constantly during the malting process. As with other popular blended scotches, the monkey shoulder team selects their final make-up from a finite number of casks guaranteeing they have complete control to develop the character they desire. 27 casks in all from 3 Speyside malt’s make their way into this bottle and after maturing in bourbon casks, the final product is a balanced cross between Scotland tradition and new world whiskey flavor. It really is the perfect scotch for a bourbon drinker!

After a little research it sounds like Monkey Shoulder made its first US appearance earlier this year in the Chicago area (makes sense now). I’m glad it made it’s here but now let’s hope we start to see it back in NYC.


Breakfast, Lunch, and Dinner

May 16, 2012

(Picture from Macheesmo)

For some reason people still argue with me when I tell them, Bourbon is my favorite food. Who say’s a glass or two of bourbon can’t be a nutritious meal? But at least for now, I’m willing to compromise and say that, Bourbon at the very least is a fantastic addition to some of your favorite recipes!

I came across this article on my morning commute and it got me thinking about some of the great summer dishes that booze can be a delicious part of. Another one of my favorite blogs, Macheesmo, has had me intrigued to try this bourbon cured salmon for some time. I keep forgetting to give it a go, but I think this warm weather is the perfect excuse. Sunday Brunch anybody?

What are your favorite booze infused foods?

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