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Posted: 2026-01-14 09:23
Pennsylvania rye whiskey carries a legacy that’s as bold and distinctive as the spirit itself. Long before bourbon became America’s favorite, rye was the country’s original whiskey, and Pennsylvania --particularly the region around Pittsburgh -- was its beating heart. Early settlers in the 1700s found rye grain far easier to grow in the rocky Mid‑Atlantic soil than corn, and distilling it into whiskey quickly became both a practical necessity and a profitable craft. In fact, the origins of American grain distilling can be traced back to 1753 when Shenk's Distillery (later Bomberger’s Distillery, then Michter’s Distillery) opened as the nation’s first grain distillery - transforming distilling from an agricultural enterprise to a large-scale industry. By the late 18th century, Pennsylvania rye had become so economically important that it fermented the Whiskey Rebellion, George Washington's first presidential crisis. The character of Pennsylvania rye has always been shaped by the grain itself. Traditional mash bills leaned heavily on rye—often 80% or more—producing a whiskey known for its dry, spicy, and earthy profile. Farmers used several rye varieties, including heirloom strains like Rosen rye, which was prized for its intense aroma and robust flavor. Modern distillers have revived interest in these heritage grains, recognizing that the specific rye variety can dramatically influence the whiskey’s personality, from peppery and sharp to floral and subtly sweet. Geographically, Pennsylvania’s rye distilling industry once stretched across the state, but two hubs stood out. In western Pennsylvania, the Monongahela River Valley became synonymous with a rich, full‑bodied style of rye that carried the region’s name: Monongahela rye. Towns like Brownsville, West Brownsville, and Connellsville were dotted with distilleries, warehouses, and river ports that shipped whiskey across the country. Eastern Pennsylvania had its own pockets of production, but it was the Monongahela region that defined the state’s reputation, producing some of the most sought‑after rye in the 19th and early 20th centuries. Prohibition dealt a devastating blow, and by the mid‑20th century, Pennsylvania rye had nearly vanished. Yet the story continued. A modern revival -- fueled by craft distillers, whiskey historians, and grain researchers -- has brought the style roaring back. In 2015, Laura Fields of the Delaware Valley Fields Foundation and Greg Roth of Penn State’s Agricultural Extension reintroduced Rosen rye by planting a test plot using seed from the USDA. In 2019, Master Distiller Dick Stoll of Stoll and Wolfe Distillery (Lititz, PA) became the first person to distill Rosen Rye Whiskey in nearly 50 years. The reunion was fitting as Dick Stoll was also the last distiller to run Rosen during his time at the historic Michter’s Distillery. Other distilleries quickly joined the movement with Dad’s Hat (Mountain Laurel Spirits) in Bristol leading the charge with traditional Pennsylvania-style rye made from locally sourced grain. Wigle Whiskey in Pittsburgh has embraced the region’s heritage with organic rye expressions and historical recreations. New Liberty Distillery in Philadelphia has resurrected the famed Kinsey brand, while smaller producers across the state experiment with heirloom rye varieties and old‑world techniques. Even outside Pennsylvania, distillers such as Leopold Bros. in Colorado have collaborated with agricultural researchers to revive Rosen rye, reconnecting modern whiskey drinkers with flavors once thought lost. The resurgence of Pennsylvania rye isn’t just a nod to nostalgia -- it’s a rediscovery of a uniquely American spirit shaped by place, grain, and generations of craftsmanship. As more distillers return to the roots of rye whiskey, Pennsylvania’s influence continues to grow, reminding us that some traditions are too good to fade away.
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Posted: 2026-01-08 06:00
The protected designation of origin "Val di Mazara" is reserved for extra virgin olive oil that meets specific requirements and conditions. The olives are produced, processed and packaged throughout the province of Palermo and in some towns of the province of Agrigento. Established in 2002, our Consortium for the Protection of Extra Virgin Olive Oil DOP “Val di Mazara" guarantees the quality of the product in all stages of cultivation, production and distribution. -- Dop Val di Mazara  Sicily’s olive oil culture is as old as its sun‑baked hills, and few regions express that heritage as vividly as the Val di Mazara DOP. This protected designation of origin represents one of the island’s most historic olive‑growing districts, a landscape shaped by centuries of cultivation and a climate that seems designed for olive trees. The DOP covers the entire province of Palermo and several municipalities in Agrigento, forming a broad swath of western Sicily where coastal breezes, limestone soils, and rolling hills create ideal conditions for producing exceptional extra virgin olive oil. At the core of Val di Mazara’s identity are its native olive varieties. The DOP requires that at least 90% of the olives come from Biancolilla, Nocellara del Belice, and Cerasuola, either individually or in combination. These cultivars are the soul of Sicilian olive oil: Biancolilla brings delicate floral notes, Nocellara del Belice contributes structure and tomato‑leaf aromatics, and Cerasuola adds grassy intensity and a characteristic bitterness. The remaining 10% may include Ogliarola Messinese, Giarraffa, or Santagatese, varieties that complement the primary trio without overshadowing their distinctive profiles. The result is an oil typically golden yellow with deep green hues, medium fruitiness, and aromas that evoke fresh herbs, green tomato, and the Mediterranean countryside. Although olive cultivation in this region stretches back millennia, the modern DOP was formally established in 2002, when the Consortium for the Protection of Extra Virgin Olive Oil DOP Val di Mazara was created to safeguard the authenticity and quality of the oil. The consortium’s mission is rooted in strict traceability, ensuring that every bottle reflects the land, traditions, and craftsmanship that define this historic territory. This commitment to transparency and excellence has helped elevate Val di Mazara to international recognition, reinforcing Sicily’s reputation as a powerhouse of premium olive oil. The regulations governing Val di Mazara DOP are rigorous, designed to preserve both quality and terroir. Harvesting must take place between the first signs of ripening and December 30 each year, using either manual or mechanical methods. Once picked, the olives must be stored in rigid, ventilated crates in cool, controlled conditions to prevent fermentation or spoilage. Milling must occur within forty‑eight hours of harvest, and all extraction processes must take place within the DOP territory to maintain full traceability and protect the oil’s sensory characteristics. These rules ensure that the final product captures the freshness, aroma, and complexity that define the region’s oils. This Premium Sicilian Extra Virgin DOP "Val di Mazara" olive oil is bottled exclusively for Aldi and shows off a pale green color, an earthy-onion palate, and a black pepper finish.
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Posted: 2026-01-05 06:00
I've gravitated towards Amaro as I have aged and I wanted to start 2026 with a sip of one of my favorites: the Amaro Nonino Quintessentia®. Expect just a touch of sweetness and a profile dominated by Seville Oranges on the nose and the citrus continuing to the finish alongside fennel, cinnamon, Werther’s caramel, and mountain herbs. Love the unique roundness. The Grappa Nonino Distillery was founded in 1897 by Orazio Nonino in the Friuli region of Italy and has run through six generations as Benito and Giannola passed control over to their three daughters Cristina, Antonella, and Elisabetta (the 5th generation). And the 6th generation has already made an impact with Cristina's daughter Francesca taking a major role in the family operations. In 1933, Antonio Nonino (the third generation) started producing Nonino liqueurs like the Amaro Carnia, an infusion of herbs from the mountains of Friuli, using grappa as the base. After Antonio died n 1940, his wife Silvia became the first woman to manage a distillery in Italy and her knowledge of botanicals lead her to create the Aperitivo Bianco Nonino. Silvia became the first in a long series of Nonino woman distillers. During her tenure, Silvia also revised the recipe of the Amaro Carnia, and by adding selected botanicals, created a more complex amaro: Amaro del Friuli. In 1973, Benito (4th generation) and Giannola Nonino started a worldwide distilling trend by introducing the very first single varietal grappa -- Nonino Monovitigno, made from Picolit - an indigenous grape from the Nonino distillery's home region of Friuli Venezia Giulia. The concept was revolutionary because suppliers traditionally combined the pomace (the post-pressed pulpy matter of grape skins, flesh, seeds, and stems) for all grape varieties into the same bins. The combined pomace was usually then fermented and distilled into grappa. And most winemakers were reluctant to change this process until Giannola recruited the wives to separate the varieties in exchange for higher payments. In 1992, the distillery replaced grappa in the recipe of the family amaro with ÙE® Grape distillate aged for a minimum of 12 months in barriques and small casks. This grape distillate was created by Giannola and Benito in 1984 using a discontinuous distillation* process in copper steam stills. This amaro was also rebranded as Amaro Nonino Quintessentia®. The ancient family recipe still uses herbs from the mountains of Friuli and the grape distillate is usually a blend of Ribolla Gialla, Moscato, and Malvasia grape pomace. The Quintessentia® is aged five years and barrel before it is packaged in an old pharmacy bottle at 70 proof.
* Discontinuous distillation means that at the end of each "batch", or distillation cycle, the distilled grape pomace is unloaded from the cauldrons and replaced with other fresh grape pomace ready to be distilled. Therefore, between each cycle of distillation, it is necessary to stop the process to allow loading and unloading. The "discontinuous" method represents the historic and artisan system to produce Grappa and is not to be confused with the industrial "continuous" method.
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Posted: 2025-12-31 09:37
Vin Santo del Chianti is a traditional Italian dessert wine produced in the Chianti region of Tuscany, recognized with a Denominazione di Origine Controllata (DOC) status in 1997. It is made using the "passito" method, where white grapes—primarily Trebbiano and Malvasia—are hand-harvested and dried for several months to concentrate their sugars before being pressed and fermented. The wine is aged for a minimum of three years in small wooden barrels, traditionally made of chestnut or oak, known as "caratelli", which range from 50 to 300 liters in size. We first experienced a Vin Santo del Chianti during a visit to Fattoria Poggio Alloro, a farm winery overlooking San Gimignano. The farm specializes in Vernaccia di San Gimignano, Grappa, Chianti DOCG, and Vin Santo del Chianti. The name Poggio Alloro means Bay Leaf Hill, and it refers to the bay laurel bushes that grow everywhere on their property. This is a destination providing spectacular views of San Gimignano and the surrounding rolling hills as well as organically growing a multitude of agricultural commodities from grapes; olives; fruits; vegetables; and grains: barley, oats, corn, sunflowers, durum, wheat, and farro to produce the delicious durum, semolina and farro pasta. Their Vin Santo del Chianti is made in the traditional method described above using Trebbiano Toscano, Malvasia, and Colombana Nera grapes. DNA analysis confirms that Colombana Nera is a natural cross between Sciaccarello (Mammolo) and an unknown parent variety. Despite its thick skin, it produces a light-colored wine - so used prevalently in blends. After fermentation, the wine is aged minimum five years in caratelli casks. The color is golden amber, with a toasted fruit aroma, with a slightly sweet fig and apricot flavor. Serve with biscotti.
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Posted: 2025-12-29 06:00
It was fortuitous that our Christmas Eve dinner at Ambar included a bottle of the Milosavljevic Winery Tamjanika Vila Vina. Tamjanika is an autochthonous Serbian variety where the grape’s etymology translates to incense and in old Slavic, Frankincense. The grape is thought to be a local clone of Muscat Blanc à Petits Grains -- the oldest member of the Muscat family and one of the oldest grape varieties in the world. The variety is named for its small berries and seeds (petits grains) which leads to a range of citrus, floral and spice aromas, with a full, dry palate. Tamjanika shares the intensely pronounced muscat aroma and flavor. On the nose, it is richly floral and fruity; in addition to jasmine, strawberries, peaches, and honey, it is sometimes accompanied by notes of citrus and tropical fruit. On the palate, it is refreshing with a long and pleasant finish. And that is the case with this Tamjanika Vila Vina. It is straw yellow in color and exudes that favorably muscat aroma followed by a pleasant herbaceousness, stone fruit, and spicy palate. The grapes for this wine were grown in the village of Bucje, Serbia, on the right bank of the Zapadna Morava River, where vine cultivation dates back to Roman times. The Tamjanika vines were planted about 1200 feet above sea level and are farmed as sustainably as possible including the use of grass and beneficial flora between rows to support ecological balance. The Milosavljevic Winery is a family-owned winery that was founded in 1978 by Branisav Milosavljević as a brandy producer, then added wine to the portfolio in 1980. This laid the foundation for the current winery which was re-incorporated in 2006 by Milomir Milosavljević as a family winery and introducing the Vila Vina brand. Milomir had spent 35 years in Switzerland, "learning from the best and adopting modern methods of viticulture and viticulture that included the precision of German winemakers and the sophistication of French winemakers". Today the winery is run by a triumvirate of Milomir, his son Dragan, and Milomir's grandson Branko.
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