I don’t often write about Whiskey. Not sure why, possibly because it is something I have not developed an appreciation for. I do however write about travel so when I had the opportunity with the American Distilled Spirits Council to learn more about American Whiskey and visit the places where it is made…How could I say no!
The new hot travel trend right now is Distillery Travel …Wineries have long been hot travel destinations, but with the rise of the cocktail culture people are flocking to see where there favorite spirits and beers are made. Just ask Forbes who posted this great article on “The top 10 American Whiskey Distilleries to Tour Now…”
Over time this distillery fell into disrepair and was closed. That is until 2005, with a two year rebuild. Including an archaeological dig to uncover actual artifacts and the historic placement of the distillery back in 1797, it once again open it’s doors in 2007. Walking through the buildings and the grounds you would think this place has been standing and untouched since 1797. The rebuild is AMAZING and the fact they still make the whiskey the same way they did in 1797 is more so.
I even got to mash up some mash myself, not an easy job.
Mount Vernon’s master miller, Steve Bashore, describes the 18th century milling process used by Washington in his gristmill on his plantation.
There is something very different about doing a spirits tasting when you are in the place where they make it. All your senses are alert, you now know the process, the ingredients, the history. It is unlike any other tasting you will experience guaranteed.
Every few months Mount Vernon produces a small batch of whiskey from this historic one of a kind distillery. Needless to say it is in very high demand. So much so they have created a “Whiskey Notification List”…So if you are interested in tasting some of that history you need to sign up!
You can read 10 fun facts about this amazing distillery here.
If you have made your way to George Washington’s distillery you are absolutely not aloud to leave until you visit Mount Vernon itself and it’s incredible grounds.
I learned so much about the history of this amazing space and the amazing women who saved it.
I have never been a history buff, hell I am not even American. However, there is always something very special special going on at this place that is sure to fascinate anyone no matter your interest. Not to mention the killer views off the back lawn.
When your tours are done and your head is about to explode with all the amazing sights and learning it is time to EAT!
Mount Vernon Inn Restaurant is the perfect end to the perfect day. The menu us vast, well priced and appointed and offers everything from braised lamb, roast duck to shrimp and grits.
And my favorite part…I got to wash it all down with Mount Vernon’s own beer!
The only thing wrong with this visit to Mount Vernon, was that I wanted more time to explore it! I can not wait to plan a Washing trip with my family and go back and spend more time in this amazing space.
To find out more about Mount Vernon and George Washington’s Distillery be sure to check out their website. It is full of amazing history, videos, trip planners and of course beautiful pictures. From amazing wine festivals one of a kind artifacts to being able to trick or treat at the mansion on Halloween. There is something for everyone.
If you are a spirits enthusiast like me, shake on over to the Distilled Spirits Council of Americas website and check the amazing things they are doing to preserve the history of spirit making in the United States and the American Whiskey trail.
When planning your next vacation be sure to do some research and see what is made in the area you are visiting. You will me amazed and the unique tours you will find. It is always a good thing to think outside the bottle.
Cheers happy travels.
On a Whiskey side note. After all that is the main reason I was there. I happen to find a whiskey I really enjoyed during our tastings.
Wigle Craft Whiskey is an American whiskey that was born in Pittsburgh, Pennsylvania. However it has a great Canadian connection as the idea for it came about during a family visit to the Shaw festival in Niagara on the Lake back in 2010.
This grain to bottle distillery produces amazing flavored whiskeys using organic grains and also a selection of deevine organic bitters perfect for any cocktail. They also get my vote for the prettiest labels.
Be sure to check them out and read their story here…
Here is my Fave Whiskey recipe from the Wigle Whiskey recipe page…
Cheers and Party Safe…
Over the past 8 years I have had the pleasure of working on some amazingly cool and fun projects. I have worked with incredible brands, celebrities and in many different places all over the world…As many people tell me… I have a pretty cool gig…
This past spring I received a call from an unlikely source. A couple of engineers from the University of Waterloo wanted to talk to me.
Ummm…do they know that I don’t do MATH?
Turns out this odd voicemail has turned into one of the funnest (it’s a word)…Most creative projects I have every had the opportunity to work on.
Co- Founders Bryan and Jason were a world away in China with an idea, an ugly prototype and the dream of creating a single serve cocktail machine… There was only one problem…
They had no idea how to create a delicious cocktail…
I don’t do Math and they didn’t do Cocktails…
After many 4 am texting, email and skype sessions…At this time we had never actually met and they were a ‘day away’ in China with sketchy internet so it made for some fun brainstorming sessions…..Along with the lovely Nadia our flavor development guru…we have created something FABOOSH and unique.
Combining the world of technology (the ‘Math’ doers) with the world of Mixology we created Bartesian… The Ultimate Cocktail Machine…
Bartesian is a single serve cocktail machine that makes a fresh, FABOOSH tasting cocktail every time…
For the record..I did A LOT of MATH…
Nadia and myself worked in the Lab for weeks, measuring, mixing, tasting, tweaking, perfecting the flavor profiles for these cocktails…
It was a tough job but somebody had to do it. Let’s just say that we were very popular with her co-workers …It was not hard to find tasting volunteers…
In the end…We created 6 FABOOSH Bartesian cocktails…all of which I am proud to put my name on and would serve to any of my guests. If you know anything about me or what I do…If they tasted like ASS..I would have no part of it.
It was really important that each cocktail tasted fresh and “REAL” every time. We used all fresh juices, the capsules are NOT powder. We sourced all natural flavors and premium bitters. Don’t believe me? Come on over and we can do a blind taste test…We may have to do it several times to make sure we get it right and it’s always more accurate with Disco music playing in the background…
Just ask Amy one of our many taste testers…
If you want to know more about this FABOOSH new project I am a part of..feel free to email me or comment below. Check out Bartesian on Kickstarter !! You will find all the information there along with some more really cool videos and how to become a backer…
HUGE CONGRATS to the amazing Bartesian Team… Everyone , math doers and cocktail doers alike are so very excited and proud of everyone for all their hard work..
When it comes to eating out, who makes the decisions in your family?
In my family, it is all me…the less choices my husband has to make the better he likes it.
It is very rare now days that I eat at a chain restaurant, for many different reasons. I managed one for way too long, so many times all their food tastes the same and they always lack originality.
However, every now and then, out of desperation and convenience, I dine at a “Big Box” restaurant. Another rarity is getting to have a meal alone with my husband, so I wasn’t about to be picky. We headed to Moxie’s Bar and Grill. It was not my first time at a Moxie’s, however the last time I visited one there was nothing that made me want to rush back. On my first visit I had sat in the lounge and was served by a highly over exposed cocktail server. You could of parked a bike in the amount of cleavage she was showing and her mini skirt (which for the record I thought was just a wide belt). Forced her to transform from cocktail server to Cirque du Soleil performer when she dropped my menu and had to contort herself in such a way to pick it up. Gives a whole new meaning to “Big Box” restaurant.
Now to be fair the lounge is 18+, no kids are allowed in there. I am also not a prude and have worn my share of flesh money outfits when I bartended at nightclubs back in the day. I am going somewhere with this …
This time my husband and I sat in the restaurant portion of Moxie’s. Where we were served by a lovely young girl with long flowing hair, cute pants and a lovely blouse. At first glance, a lovely ensemble, I even commented on her pretty necklace. As the lunch went on I started to really look around the restaurant, and then it hit me…Every woman working here is wearing HEELS…HIGH HEELS..the servers, the hostesses, the cocktail servers from the lounge. WHO by the way, run food to the dining room with their bicycle cleavage and wide belts…So even though there is a kids menu available, I think I will keep mine away from the “Big Box” restaurant. The only people on the floor NOT wearing high heels where the male servers…With their snappy black chinos they were gliding comfortably across the floor in plain black loafers. That seems hardly fair.
So…because I am me and just HAVE to know…I ask our server..
Me- “Do they MAKE you wear those shoes?”
Her- “Yes, we all have to wear heels, 2 1/2 inches or higher.”
…………………………………………(insert the sound of my jaw hitting the table)…………………………………..
Her- “Yes, their dress code policy is super strict here. All the girls have to wear their hair, down, heels, a necklace and a watch.”
………………………….(again Gobsmaked silence)……………………….
Ok..let’s just take a health and safety break here..
ALL GIRLS HAVE TO WEAR THEIR HAIR DOWN……….
Now that I am passed the ICK factor..
The lovely server can see the look of “Are you F%$#ing kidding me?” that is not so well hidden on my face and quickly tries to back peddle.
Her- ” Oh it was painful the first few weeks but now I don’t even notice the heels or the uniform policy. Can I get you another beer?”
Nice trying to distract me with booze…cus it normally works…that and shiny objects. But my experience is now totally ruined. By this time my husband was called away and my meal was about as interesting as math class…I have now Googled Moxie’s Uniform Policy…and to my lunch time delight I found this little gem of an article from the Toronto Sun…I know I know, using the Toronto Sun as a reference point is like fact checking on TMZ..but it is worth the read none the less.
I think I have lost my point and turned this into a hap hearted restaurant review slash What do you think?
Are restaurants STILL getting away with sexism, ageism, racism? Doubt Moxie’s would hire you if you could not show your long flowing hair…
Do you pay attention to this when choosing a restaurant for you and your family?
For the record I have not dined at a Boston Pizza in years because the “Family Restaurant” has girls my daughters age working in what I would call “Wide Belts”. The last time we were there my then 4 year old daughter commented…
“Mom I saw that worker girls underwear and these crayons are crappy…”
The Boston Pizza uniform is not surprising when you see the way the owner Jim Treliving ogles and drools when women come on the Dragon’s Den.
So concludes my rant…Was it a rant? I have no clue… What I do know is that I have added yet another sad “Big Box” restaurant to my list of places NOT to eat…