Booze News: Tough Broads and More

Goose dinners, maple syrup whiskeys and limited releases.
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Tough Broad: A collaboration of Yards Brewing and Philadelphia Distilling

In our never ceasing coverage of the always expanding local distilling scene we drop the following booze news. From limited releases to cocktail tasting dinners featuring goose.

Yards Brewing and Philadelphia Distilling have collaborated to make a whiskey. It’s name is Tough Broad, named for Broad Street as well as an homage to “the strong talented women of this great city.” The whiskey started with a distillate made by Yards and similar to Thomas Jefferson Tavern Ale. From there, Philadelphia Distilling ran it through its stills a couple of times and aged it in a highly charred American oak barrel. The result is a whiskey with hints of malt.

The whiskey is an extremely limited run (just 300 bottles available) and they are taking pre-orders. And that order will come with a pickup and sneak peek at Philly Distilling’s new Fishtown distillery at 25 East Allen Street in the Fillmore complex. The 375ml bottles are going to be available for $45. Contact Pete at 215-671-0346 x:13 or pete@philadelphiadistilling.com.

 

Haven’t had enough whole birds for dinner? Then head to Conshohocken’s rustic Spring Mill Cafe on Thursday, December 1 where a special goose dinner paired with cocktails featuring Boardroom Spirits.

Goose Dinner at Spring Mill Cafe:

Goose and lentil soup paired with dill-licious cocktail

Goose liver pate with toast points paired with classic vodka martini

Winter kale salad Lyonnaise with goose lardons parked with basil drop cocktail

Goose and squash bread pudding with honey glaze paired with pear eau de vie

Goose confit with root vegetable puree paired with beet-tini cocktail

Plum and brandy clafoutis paired with cranberry candy cocktail

Dinner is $95 per person and includes six courses and cocktail pairings.

In Bristol, Dad’s Hat Rye is releasing a limited run of a Maple Syrup Barrel-Aged Rye. In quite the recycling story, Dad’s Hat sends used whiskey barrels to Grinarmls Maple Syrup Company in Somerset, PA. Their maple syrup is then aged in the Dad’s Hat Rye barrels, and then returned with maple syrup coating the wood. The gentlemen at Dad’s Hat then filled the barrel back up with rye whiskey and aged it for the more than four months to produce a 90-proof maple syrup barrel-aged whiskey. The bottles are available at the distillery for $50 per bottle while supplies last.

Manatawny Still Works is up to number 12 in its Small Batch Whiskey Series. The limited run will be released at the Pottstown distillery on Saturday, December 3rd at 3 p.m. This particular whiskey is aged in used barrels that held earlier batches of the series. That means less color and less oak flavor, but allows the grains and other subtle flavors to stand out.

On Sunday, December 4th head to Five Saints Distillery for a uniquely Norristown experience. The distillery is offering Bloody Marys all day at happy hour prices and free Corropolese tomato pie. If that’s not enough, there will be jazz as well.