Philaelphia Magazine’s Whiskey Fest is coming up — but this blowout isn’t just about delicious brown liquor.
Cake Life Bake Shop wants to help make your summer a sweeter — and boozier — with a weekly dessert and beverage pairing series at their shop at 1306 Frankford Avenue.
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.
There are just two days left of the first ever Philly Craft Spirits Week and there have been and will be fun and sometimes silly events. But it’s OK if you actually learn something. Especially something as fun as a few new cocktail recipes. Tonight, The Twisted Tail is hosting an exclusive cocktail class with three local distilleries: Dad’s Hat Pennsylvania Rye Whiskey, Manatawny Still Works and Red Brick Brewing.
We have done a LOT of Open Stove nights at COOK. The official count is 46, but that number seems low to me. But even if we accept that figure, that means four years of Open Stove. 184 cooks in our Thunderdome. 92 winners and 92 losers and 368 courses and countless numbers of shots.
In all that time, we have had some great dishes. We have had some terrible dishes, too, but most of them have been better than they had any right to be, considering we were making the chefs work with Swedish Fish, Fruity Pebbles, with their hands tied behind their backs, or blindfolded. We have screwed with our contestants mercilessly because I firmly believe that chefs possess some of the greatest, most creative minds on earth, but that their unique version of greatness and creativity is only brought out under stress. The greater the stress, the greater the genius. And these past four years of Open Stove have been like our own private laboratory in which we prove that every month.
Last night’s contest? In a way, it was no different than 45 that have come before. Four rounds, multiple courses, tricks, booze, shenanigans–it had all the requisite pieces. In one way, it was very different: We had bartenders competing instead of chefs. And in one way, it was the most surprising ever because last night’s Open Stove came about as close as I think we’re ever going to get to the perfect contest.
So far we’ve talked about different events that have showcased local spirits during Philly Craft Spirits Week. And they continue tonight with several events, including one that will have you drinking a tiki drink directly from a pineapple.
But today we want to talk about some nightly specials showing off local spirits.
Philadelphia’s inaugural Craft Spirits Week hit the ground running during last night’s WhiskeyFest. The local craft spirits “corral” was packed all night as attendees were excited to try the local products. Several of the local distilleries used the opportunity to show off some new products. And in the case of whiskey, that usually means something old. Dad’s Hat was showing off its Straight Rye Whiskey, aged 36 to 45 months at its bar. Manatawny Still Works pouring its latest, almost scotch like Small Batch Whiskey #11. And Philadelphia Distilling surprised many by showing off “Tough Broad,” their aged whiskey collaboration with Yards Brewing. The whiskey starts with George Washington Porter being run through the still and then aged for over a year.
Philly Craft Spirits Week kicks off this Thursday at Philadelphia magazine’s Whiskey and Fine Spirits Festival. The fest will feature a local spirits sectin with tables and bars representing the 11 participating distilleries in Philly Craft Spirits Week.
Beyond Whiskey Fest, each participating distillery is setting up a bevy of exciting events where you may tipple between Thursday, October 27 and Friday, October 4.
Among the Highlights:
Philadelphia magazine’s Whiskey Fest is of course about whiskey but that isn’t all. As you may have noticed, the exact branding is Whiskey and Fine Spirits Fest, which means all sorts of booze will be available for sampling, including from 12 spirit lounges. The event is also serving as the kickoff to the inaugural Philly Craft Spirits Week and 11 local distilleries will be set up to show you what’s happening in Philadelphia’s booming craft scene.
And since you can’t live by whiskey alone, there are also tons of excellent food options to choose from; including Village Whiskey, Zeppoli and Double Knot in the Infiniti Lounge, where there will be hand-rolled sushi and Japanese whiskey.