Archive for Drinks

Why Whiskey?

Short answer: Why not?

Thirst in Amber

The long answer: It turns out, in addition to my other food allergies, I’m allergic to barley. All those times I had heartburn after drinking a few beers with friends? That was the allergy kicking me in the guts. I can do ciders, wheat beer, or even sorghum beer, but no more standard barley beers for me.

The good news is, though, if you distill the stuff, it’s harmless. For years I’d only dabbled with some of the well whiskeys and bourbons if people bought me a shot, but then a friend turned me on to Jameson Irish Whiskey, and another friend turned me on to Woodford Reserve, and pretty soon I realized there was a whole new world out there to explore. Add cocktails to the mix and that world becomes even bigger.

I’ve enjoyed reading up on regional blends and flavors, and learning the differences in their histories and what makes a bourbon a bourbon and a Scotch a Scotch. I’m sure I’ll flirt with a few other liquors as well (I’ve had some really good tequilas), but for the moment I’ve barely put a dent in the bourbon selection.

Favorites right now include Four Roses Small Batch, Woodford Reserve, and, from right here in East Peoria, Illinois, J.K.’s Straight Bourbon. The bar where I enjoy my cigars has Knob Creek, which I like okay, but they’ve jacked up the price on it, which sucks.

It’s also given me a good excuse to do the Booze and a Book thing. Look for another entry next week.

About Mike Oliveri

Mike Oliveri is a writer, martial artist, cigar aficionado, motorcyclist, and family man, but not necessarily in that order. He is currently hard at work on the werewolf noir series The Pack for Evileye Books.

Booze and a Book: Cocktail and Comics

The Booze: An Old Fashioned cocktail

I mixed this one up with Redemption bourbon, simple syrup, and spiced orange bitters from Beehive Bitters. The Old Fashioned has quickly become my go-to cocktail because it softens even the harshest of bourbons without completely killing the flavor. It’s also a great way to enhance a a low-grade bourbon and make it more enjoyable.

I rather like the Redemption bourbon straight or in a cocktail. It has a 21% rye mash, so it has just a bit of a spicy kick to make it stand out from some other bourbons.

A traditional Old Fashioned calls for Angostura bitters, but I won a small bottle of the Beehive Bitters through an online offer and it’s a much better flavor. I’ve been nursing the bottle along, and I’m sure I’ll buy one or two of their other flavors when this bottle is done.

The Book: Mage: The Hero Discovered by Matt Wagner

I first read Mage back in high school when two clerks at my local comic shop told me how much they loved it. It was already done and collected in three volumes by then, so I purchased the first one. Before the end of the week, I’d returned for the second two.

I’ve loved this book since. It’s a modern retelling of the Arthurian legend, and it’s just a very clever, beautiful book. It’s been ages since I’ve read it myself, so I’m long overdue for a reread. My sons have both read it, and if you look carefully you can see some of the pages have fallen out because they even re-read it a time or two. I may have to order a new volume.

The second series, Mage: The Hero Defined, is boxed up in single issues somewhere in my longbox collection. I kind of expected the boys to go looking for it, but they never did. I may have to pick up a collected edition of that, too.

The main reason I chose this book this week, though, is because it’s finally been announced that the final series, Mage: The Hero Denied, will be published at last. It’s hard to believe it’s been 18 years since Defined was published. I can’t wait!

About Mike Oliveri

Mike Oliveri is a writer, martial artist, cigar aficionado, motorcyclist, and family man, but not necessarily in that order. He is currently hard at work on the werewolf noir series The Pack for Evileye Books.

Booze and a Book: Karate & Rye

The Booze: Templeton Rye (4 year)

I dig bourbon, but I’ve started to flirt with ryes and rye blends and Templeton makes some good stuff. It’s sweet, with notes of caramel and just a bit of a burn when it goes down neat. I’ve tried the six year as well, and my only regret is not trying them side by side.

This is also the first time I brought out one of the Glencairn whiskey glasses I got for Christmas. They claim the shape of the glass concentrates the aroma, and they weren’t wrong. Would I use them every time? Probably not, but I’ll definitely run a few more drinks through them to get a better sense of their nose.

The Book: Dynamic Karate by Masatoshi Nakayama

One of my students was a Shotokan practitioner twenty years or so back, and he loaned me this book. I have a shorter, sort of companion book by the same author, Best Karate Volume 1: Comprehensive. Both books deal with basics and fundamentals, and another student asked why I’d need to read it if I already knew most of what’s in them. The rest, he felt, would probably be specific to Shotokan or at least be handled differently in our style.

I told him that’s not exactly true. Sure, the basic techniques—the punches, kicks, blocks, and stances—are effectively identical, but fundamentals are always important and I’ve already picked up a few differences in language and a few nuances that might help explain techniques to students having trouble picking things up.

In short, even if it doesn’t enhance my own training or karate knowledge, it will at least help my instruction, and that alone makes it a worthwhile read.

I tell my students, “The day you stop learning is the day you stop living.” Practice is important, but studying is also important, especially for advanced students. It applies to more than just the martial arts, too. Writers, for example, should be studying their craft and learning from others. I have friends in their 30s and 40s going back to school and taking new career paths.

It’s never too late.

About Mike Oliveri

Mike Oliveri is a writer, martial artist, cigar aficionado, motorcyclist, and family man, but not necessarily in that order. He is currently hard at work on the werewolf noir series The Pack for Evileye Books.

Dig: Local Bourbon

Ever since I tried their Young Buck Bourbon, I’ve been wanting to visit the JK Williams distillery, a craft distiller out of nearby East Peoria, Illinois. Schedule conflicts and inclement weather made it tough, and the JK Williams line continued to grow. Finally, the Rugrats were out of town this past Sunday, and the Wife and I were looking for something to do.

Perfect time for a visit. We called another couple and the four of us made the trip.

The distillery is a small place, easy to miss on a frontage road in a row of small businesses and offices. They offer hourly tours on weekends, and though it was 3pm on a Sunday afternoon, their lobby (and bar counter) was fairly crowded with a group who just finished a tour and another group waiting to take one.

Kassi Williams started our tour with a history lesson of both the company and the whiskey business in Peoria. I knew Peoria was once the whiskey capital of the world prior to Prohibition, but the JK Williams crew, particularly the ladies, put together a nice timeline of historic photos and filled in some details I wasn’t aware of.

Then it was on to the still. I knew they were a small operation, but I didn’t realize they only had the one still. We got to see where they cooked up their mash, we smelled the results of the distillation process every step of the way, and Kassi explained the different mixes and mashes that make up their various products.

Something I really respect about them as a craft distiller is they source as much as they can locally. Their corn is local, and the fruit they use in their fruited liquors are picked by adults with special needs who work with the Tazewell County Resource Center. Way cool.

Then we got to see the aging room.

This room and the barrels were a lot smaller than I expected, too, but their output is still quite high for a four-person operation with only one full-time employee.

JK Williams called their first bourbon Young Buck because it was too young to be legally called a bourbon (bourbon must be aged at least two years). One of the owners, Jon, told me at a tasting that they used special barrels to “age the bourbon faster,” and we got to see one of those barrels: they simply drill several holes on the inside of the barrel staves to increase the surface area the whiskey is exposed to. I liked the Young Buck, but I remember finding it a bit strong to drink neat.

After seeing the aging room, we returned to the lobby bar and were invited to try a quarter ounce of up to four different products, free of charge. (Score! Cocktails were available for purchase, too.) I was eager to finally try their fully-matured bourbon and rye. Unfortunately their High Rye wasn’t available just yet; it’s due this Fall.

The ladies went straight for the fruit drinks: the Peach Whiskey, the Blackberry Whiskey, Smitty’s Apple Pie, and the new Pineapple Whiskey. A bottle of the Pineapple Whiskey came home with my wife.

I went for two of their unaged products, JK’s Corn Whiskey and JK’s Naked Rye, the Straight bourbon, and one I wasn’t aware of, JK’s Select Bourbon.

The Corn Whiskey was sweet as promised, and the Naked Rye had a spicy burn. Jesse and Kassi served up the drinks and advised mixers for both, but I’m kinda dumb and wanted to see what the whiskeys were like solo. It doesn’t make a lot of business sense to have barrels and barrels of product sitting in a warehouse doing nothing, so these products, as well as the Young Buck, give them something to market while the rest of the line matures.

The Bourbon Select, if I understood correctly, comes from a barrel chosen by the distiller, Jesse, and this one was aged 17 months. The Straight had a full two years in the barrel. I rather liked both, though it was hard to get a full sense of the flavors with just a quarter ounce sip. Just the same, I found them both pleasant, with a bit more of a burn on the Select’s finish.

In the end I opted for a bottle of JK’s Straight Bourbon and a shiny new JK Williams whiskey glass (about time I added one of those to my collection). When I got home later that night, I didn’t waste time getting it onto some ice and then mixing up an Old Fashioned.

Let me tell you, this is good stuff. I found it smooth and sweet on ice, with those wonderful, subtle hints of caramel and vanilla. Maybe I finally nailed my Old Fashioned recipe, but I was very pleased with that, too. I’m hoping to set up a tasting for myself soon to compare it to the Woodford Reserve and Four Roses Small Batch that I have on hand.

JK’s stock is appearing in several local stores, and the Young Buck is in Costco. It’s probably worth talking to your liquor store to see if they can get their hands on it. Myself, I’ll just stop on back to the distillery for another tour when the High Rye is released.

Looking for something to do in Peoria? Passing through on I-74, or willing to take a small side trip from I-39? Drop on in and check it out. The tours are open on the weekend and they’re free. If you’re at all interested in whiskey, it’s well worth the trip.

About Mike Oliveri

Mike Oliveri is a writer, martial artist, cigar aficionado, motorcyclist, and family man, but not necessarily in that order. He is currently hard at work on the werewolf noir series The Pack for Evileye Books.