We haven’t been this excited about milk since we discovered Frosted Flakes in 1982. 100 years ago the Shatto family started raising cattle. In 2003 they decided to start making their own milk and then cheese, then, butter, cookies, ice cream and now juice. They also decided to brand everything with an irreverent and slightly off utter humor. They developed a list of core values for their brandd and then punned the hell out of them. Lines like, “No hormones. Yes Whey.” and “Udder to store. Under 24.” We love everything about the Shatto Milk Company but mainly their milk. It’s a testament to a pure and best-in-class, raw ingredient being the cornerstone of so many other products. In the case of the Shatto family, that means their OWN products. Ohh right, and they brought back the milkman too. OMG. Yes. My Frosted Flakes will never be the same. Now, if I only lived in Kansas City.
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Full disclosure on this holiday gift reco. We’re tight with the Barking Irons guys. Help you move. Treat you to dinner. Bail you out of jail kind of tight. Disclosure aside, let’s talk delicious unique Americana history. With Barking Irons Applejack at the root of this story, we guarantee happiness under the tree. Or under those gold multi-candle holders. We digress, this spirit is the OG. Meaning, the British and Spanish sailed over to America. They couldn’t find the usual things to make booze from. They found a crap load of apples. “Jacking”, A freeze distillation process to increase the alcohol content, became a thing. They aptly named it Applejack. Boom, the first indigenous American liquor was born. Quick side note, we are by no means stepping over Haren A Pitahaya, the Apache and Maricopa saguaro cactus wine but Applejack was the first “modern” American spirit. Since then, most of us have forgotten about this story and the product it produced. The guys at Phear Creative thankfully have not. They put into production the first new Applejack option since Laird’s in 1780. What does all this mean? You can gift (yourself if you are so bold) not only a unique addition to ones home bar BUT a historical reference and story to go along with all the fabled Santa Claus tales.
There’s no doubt we live in a rosé world right now. If you have no idea what that means you’re either blinded by the latest micro, small batch, Queens brewery release OR you’ve been in more 12 step meetings than IG rabbit holes (Which we highly applaud). The reality is we’ve gone pink crazy thanks to some brilliant marketing by Yes Way Rosé, the White Girl boys, Pinknic, Summer Water and now Forty Ounce Wines. No doubt the ‘share-ability” appeal breaks the FOMO meter but does any of this tinted hooch actually taste good? Enter Patrick Cappiello, Food + Wine’s sommelier of the year and his idea to make young peeps more excited about wine by putting it into a 40oz bottle. Add in a St. Ides-Classic Muscadet mashup design by Carolyn Frisch and you have your next viral IG double like. Patrick, as we discovered, does back his bottle with flavor as one would expect from a dude who’s wine knowledge is his bread and butter. Although, this isn’t his first maverick wine move. He also hosts this crazy supperclub style dinner at Rebelle Restaurant that uses the wine focus of the night to create the menu. Sometimes it’s a region that leads the dinner, sometimes a grape and sometimes a specific vinyard. Either way, they are as renegade as their namesake and let’s just say, you’re not driving home. Back to the palatability of this Billy Dee Williams throwback with deep french roots, the wine maker Patrick and his partner, Chris Desor, worked with was actually responsible for the whole thing. Had the two not been on a wine trip visiting Julien Braud, a classic producer in Muscadet, and discovered he used 40oz style bottles to store his grape juice, there wouldn’t be a Forty Ounce Wines. (Full interview here.) Which is to say this fruity vino tastes as good as it #hashtags. Backed by some big restaurants and their somms, Patrick’s goal of making wine more accessibly was deemed a success when the first run sold out immediately. You can grab a bottle in person at these spots or, if in NYC, word is Marc Forgione, in the village, is pouring by the glass. If stocking up for a rosé draught is your game, smash the link below for online delivery.
As cocktail trends get oakier and smokier mixologists are always looking for new tricks to enhance the taste and the theater of their work. Gone are the oohs and lick lipping ahhs of Tom Cruise flipping bottles. On a recent trip to Milan I had a bartender smoke infuse my Old Fashioned right in front of me. The guys at Oak Bottle are bringing some of that mixology magic to your dinner party or, just your daily post work unwinder sips. The idea was born from the technic of using smaller barrels to “age” wine faster. Taking that a step farther, Oak Bottle aims to age whatever you’d like to put in it. Consider it super small batch.
My first brush with this was in a small, craft spirits shop near my house. My father has a penchant for ginger and rum so I thought gifting him a bottle would be thoughtful. The following weekend a text storm from my mother was requesting a case. Some for them. Some for the friends they had over for dinner. Apparently, after decoding iMessage, the four of them were really enjoying the Ready-to-Drink part of Gingeroo. My father later expressed to me, in a way only he can, that every adjective on the bottle was completely true to the product. He emphatically recited those adjectives using his self declared third rule of learning, repetition. Last week we got a little closer to the root of the Gingeroo when we were perusing the New Orleans Whole Foods. The Celebration Distillation, located on Frenchmen Street in New Orleans, is the oldest premium rum distillery in the United States and the nice peeps at Gingeroo welcome pop-ins. With descriptors like refreshing, spicy and delicious, if the folks that make this nectar are as true to the words on their bottle, it’s worth a stop and a sip.