WHAT’S DAVE DRINKING?

While I am the first to admit that the conglomeration of brands into huge distilling corporations hasn’t been as disastrous as some people say, I still love when an independent distiller makes a name for itself in the middle of a traditional distilling hub that has all been bought out. For example, Town Branch Bourbon from the folks at Kentucky Ales in Lexington, KY. They’re the only independent distillery on the famous Kentucky Bourbon Trail & their Bourbon is classically fantastic without being painfully expensive. A very neat trick to pull off in an era when whiskey is going extreme...
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It’s only day 3 of my new job and I’ve already got to sample some very fun spirits. Today’s tasting featuring the Leatherbee Distillers line was a nice highlight. Especially their Malort: a craft version of Chicago’s infamously challenging dive bar cheap shot of choice. It’s spicy, herbal and generally odd good fun. I’d drink it as a digestivo but I could see folks trying it in a bunch of cocktails. And it will definitely be thrown down in shots at some of the decidedly non-divey bars which can their hands on some bottles.
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I’ve accepted a position with Mouth.com to work in the spirits and wine division and the brick-and-mortar store they are opening. This is an amazing and exciting opportunity to help build something new while working with some really talented and passionate people. The bad news is this means I will not be able to take any new consulting work. However I will likely continue to teach the classes I have already booked at ICE and 92Y, and there might be more classes coming up as part of my work with Mouth. As always, I will post up-to-date information here and...
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Just about everyone knows about cellaring wine. Storing certain wines which will improve with age & knowing when to open them to get the best flavor is a well established practice. But despite there being some traditions similar with certain old-world beers, it’s only recently become part of the current beer boom. Last night while sampling some selections from Brooklyn Brewery’s cache generously poured by brewmaster Garrett Oliver & his team of brewers it was easy to taste the difference in a few years of age on their Black Chocolate Stout. And all the while I was regaled of tales...
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Winter is prime time for drinking all the richer & bolder beers that traditionally come out around the holidays. Some of the most fun are the line of Bad Elf beers made by Ridgeway Brewing in the UK. There’s Bad Elf, Very Bad Elf, Seriously Bad Elf, Criminally Bad Elf & Insanely Bad Elf. Each beer is a different style & as the elf gets badder, the beer gets stronger. It’s undoubtedly a little kitschy, but they are all very well-made beers & I try to drink one of each every winter.
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My classes for the upcoming season at The Institute of Culinary Education are now available for sale through their website. You can find links to them on the Events page. It’s super exciting to be part of their team & I can’t wait for the sessions to start. I hope to see you there!
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Thanksgiving inspires more people to ask me questions about pairing than any other holiday. The classic dinner demands a drink that’s bold but versatile to stand up to the rich dishes with their seasonal spectrum of flavors, and it seems like it’s the one meal of the year for which people who normally wouldn’t think twice suddenly want the right drink rather than their standard choice. Old-school wine experts have traditionally recommended old Cabernet. A great choice if you have a serious cellar, but not so easy (or affordable) for most people. I’m a big fan of a sparkling drink...
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Whenever I travel anywhere, I always try to sample some local booze. Whether it’s beer, wine or spirits, I want to check out what’s going on nearby. So imagine my thrill this past weekend when I arrived at my friend’s house in the Berkshires to find a bottle of Berkshire Bourbon in his kitchen. It’s a fairly light and dry bourbon that I got familiar with while tending bar at Fette Sau, and it’s made with corn grown 2 miles from the distillery so it’s more local than most. It’s a great sipper to warm you up while you sit...
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I’m very excited to announce that I’ll be teaching a range of beer classes at ICE in early 2014 as well as running a beer dinner & a whiskey dinner there with my friend & very talented chef/instructor Brendan McDermott. I’m doing a couple of introductory classes, a local beer & cheese pairing, beer for couples (sexy beer!) & a winter seasonal beer tasting. I’ll be updating the events page with dates, times & links to tickets once we hammer out the schedule. I’m super excited to have the opportunity to regularly teach there & I hope some of you...
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Dave Herman is a Certified Specialist of Spirits with close to two decades of experience in the food and beverage industry. His classes and tastings have been featured at The Institute of Culinary Education and 92nd Street Y. He has been a key contributor in bars, restaurants, retail, importers, distributors, events & worked every position from bartender to sales, & from management to ownership.

Site Credits
Design – Antonio Alexander Romero
Illustration – Phil Padwe
Photography – Michael Harlan Turkell