Published Date

November 20, 2019

We've partnered with celebrity Irish chef, restaurateur, authour and lifestyle expert, Clodagh McKenna this Yuletide season to develop original winter Guinness recipes to help put a unique twist on your holiday entertaining menu.


Chef Clodagh McKenna has designed an outstanding menu for any holiday celebration, which includes festive dishes like Guinness Pork and Roast Garlic Sausage Rolls, Guinness Holiday Beef Pastry Wreath, and Guinness Black Velvet Chocolate Pots.

Published Date

November 19, 2019

Dessa’s Hand Shadow Rye Whiskeyis a collaboration between RockFilter Distillery and the musician and writer Dessa. Bottles will be on shelves starting Tuesday, November 19, to celebrate the release of Dessa’s new album Sound the Bells, recorded live in collaboration with the Grammy-winning Minnesota Orchestra. 



Dessa is a touring musician, a writer, and a proud member of the Doomtree collective. In the past few years, she recorded a song for The Hamilton Mixtape; contributed to the New York Times and National Geographic Traveler; published My Own Devices, her memoir-in-essays; toured the US, Europe, China, and South Africa; and delivered a TED talk that’s been viewed over a million times. 



Based in Spring Grove, Minnesota, RockFilter Distillery is guided by a deep commitment to healthy land, honest business, and bottled excellence. It’s farmer-owned and farmer operated, which means one small, dedicated team plants, harvests, distills, bottles, and labels each rye and bourbon by hand. It’s a proudly independent operation, from seed to sip. 



Dessa’s Hand Shadow Rye Whiskey is a blend of rye, triticale and corn, aged in 15-gallon white oak barrels and finished in ruby port casks. All the grain was organically grown in Minnesota (same with Dessa and RockFilter). The name was drawn from one of Dessa’s lyrics in the title song of the new album, “Sound the Bells:” 


Looks like our writing on the wall

is lorem ipsum after all

A higher tide will wash it all--

wash it all away.

The lighthouse keeper's last relay:

hand shadows and a final wave

Now's the time to rouse yourself

spend the strength you've saved.

This is a limited-edition rye, with only a few hundred bottles for sale. It will be available at select liquor stores in Minnesota, from the RockFilter cocktail room, and by mail order when allowed by purchaser’s state law. It is also the second collaboration between Dessa & Rockfilter, the first being a bourbon called "Time & Distance" which was released to celebrate the release of her book, ‘My Own Devices.’ That bourbon was limited edition as well, and sold out quickly.



To learn more about RockFilter Distillery (including their recent awards and the enticements of their cocktail room), visit or follow on Facebook and Instagram at @rockfilterdistillery. 

Published Date

NEW YORK, November 19, 2019 –With eight awards for Best Sparkling Winemaker of the Year from the International Wine Challenge to his name, it shouldn’t be a surprise that Régis Camus has achieved more critical acclaim – this time for HEAVENSAKE, which he created in collaboration with Japan’s most respected sake breweries. Competing against 45 other sakes, HEAVENSAKE Junmai Daiginjo was named “Best Sake” with a 96 point score, and earned two Double Gold Awards – from this year’s San Francisco International Wine Competition (SFIWC) and from the Pr%f Awards. In addition, HEAVENSAKE Junmai 12 and Junmai Ginjo each took home Gold Awards from Pr%f and Silver Awards from SFIWC.


HEAVENSAKE is the first Franco-Japanese sake made by a chef de caves from the Champagne region. While sakes are traditionally made in batches, Camus brings the art of blending to the sake world. Working in tandem with the Tojis (sake brewmasters), he created three expressions that meet the highest standards of balance, purity, and refinement to reflect the meaning of Junmai, which translates to pure


Designed for the western palate and cuisine, HEAVENSAKE’s unique blends are all natural, created with no distilled alcohol or added sugar, sulphite-, gluten-, and additive-free, and are three times less acidic than wine. HEAVENSAKE Junmai Daiginjo is produced in collaboration with Dassai brewery; HEAVENSAKE Junmai Ginjo is produced in collaboration with Urakasumi brewery; and HEAVENSAKE Junmai 12, which launched in June 2019, is produced in collaboration with Konishi Brewery.



Dassai Brewery (founded in 1990; Yamaguchi prefecture)

16% ABV; 720ml; $95 SRP

Begins with delicate floral, grape, apple and lush tropical fruit on the nose. The palate is vibrant, rich and aromatic with flavors of early summer pears, wild red berries and muscat grapes. Recommended pairings: uni, lobster, Pata Negia Iberico ham, Parmigiano Reggiano, ingredients with strong umami, tiramisu, chocolate fondant, crème brûlée.

  • “Daiginjo is like walking int a lovely Japanese palace with a large goblet of flowers, surrounded by elegance, refinement, and the floral aromas.” – Régis Camus



Urakasumi Brewery (founded in 1724; Miyagi prefecture)

15% ABV; 720ml; $45 SRP

On the nose are notes of lemon peel, cocoa and crème brûlée, accompanied by a crisp, light and refreshing palate with honeycomb, nougat and white raisin. Recommended pairings: ceviche, raw oysters, tuna tartare, arctic char, sashimi, sushi, green salads, tempura vegetables, lightly spicy food, chicken.

  • “To me, Ginjo is like the first day of Spring with its warm rays of sunshine.” – Régis Camus



Konishi Brewery (founded in 1550; Hyogo prefecture)

12% ABV; 720ml; $28 SRP

The nose offers rich notes of salted caramel, cacao, kumquat and almond, followed by a round palate, dry to off dry and pleasing pastry notes with a bright, fresh finish. Recommended pairings: ceviche, raw oysters, tuna tartare, poached fish, shrimp cocktails, sashimi, margherita pizza, burgers, New York strip steaks.

  • “Junmai 12 is inspired by the rosés of Provence and the lightness of champagne – elegant and easy on the palate.” – Régis Camus


<p class="m4465385710865284004default">“HEAVENSAKE reflects champagne and sake’s shared dedication to details, precision, and craftsmanship,” says HEAVENSAKE Managing Director, Nes Rueda. “It offers an opportunity to explore how sake harmoniously complements a world of foods, and we couldn’t be more proud of the recognition it has received for its superior quality.”


HEAVENSAKE is available in New York, South Florida, Nevada, Illinois, and California, and at Michelin-starred restaurants Sushi Nakazawa and NODA, in addition to TAO, CATCH, Kappo Masa, LURE Fishbar, Hakkasan and the Lobster Club, among many others, and available for purchase fine retailers, such as Bowery and Vine, K&L, Wally’s, Empire State of Wine, to name a few. For more information on HEAVENSAKE, visit and follow the brand on Instagram @heavensake.

Published Date

November 19, 2019

We are excited to kick off the holiday season with our fourth and final Booker’s Batch of the year- Booker’s Bourbon Batch 2019-04 “Beaten Biscuits.” 


This release is named after the small, cracker-like biscuits Booker Noe loved to make. He learned how to make them from his grandmother and was meticulous about getting them just right, just like he was with his bourbon. Once baked, he would enjoy them with one of his also legendary, country hams. Take a note from Booker this holiday season and enjoy this batch alongside your own family traditions.

Download this file (Bookers_BeatenBiscuits_FactSheet.pdf)Bookers_BeatenBiscuits_FactSheet.pdf[ ]647 kB
Published Date

November 18, 2019

The 2nd Maritime Homebrew Challenge presented by Gahan House presented over $5,000 in prizes this past Saturday at their annual awards ceremony. The largest prize up for grabs for the second year in a row was the opportunity to brew and package a homebrew for a limited edition release.
On November 9th, 2019 home brewers gathered at the Gahan House on Sydney Street in Charlottetown to hear who would be crowned the 2019 Maritime Home Brew Grand Champion. Lady Scotia Brewing’s Tingles Sichuan Stout took home first place. Chelsea Meisner of Charlottetown, PEI was thrilled about her placing. “One year ago when I was in Dublin, Ireland I was inspired by a beer I had a Guinness Open Gate Brewery. I had one taste and immediately knew I had to make my interpretation of it the second I got home. The result was Tingles Sichuan Stout. I wanted to make a full and rich bodied stout because I knew it would contrast but also compliment the unique flavour of the Sichuan Peppercorns. This is the perfect brew for the coming winter months. As you enjoy a glass of it, it begins to tingle and warm you from the inside out! 
I am beyond excited and honored to take home the Grand Champion Award! Homebrewing has always been a part of my life. My parents have been homebrewing for over 40 years and are the brewmasters that sparked my interest in brewing. It brings a very big smile to my face that the judges enjoyed Tingles and can't wait to brew at Gahan so everyone else can get a chance to enjoy what is one of my favourite beers I have brewed.” 

The 1st annual Maritime Homebrew Challenge produced D Rock’s Dunkel, homebrew from Derek Wood of Truro Nova Scotia. His brew was on shelves in PEI Brewing Company locations in early summer, 2019. Sponsors and supporters of the event were Murphy Hospitality Group, DME Process Systems, and East Coast Hoppers.
All 2019 winners:
Mixed/ Fermented Sours
5th – Berry Brett – Jean Marc Landry
4th – Wild Shenanigans – Jean Marc Landry & Julien Belliveau
3rd – Cherry & Pinot Noir – Geoff Walker
2nd – Sour Swagger – Pierre Gagnon
1st – Armadillo – Green Willy Collective (Jonathan Green, William Panting, Clayton Harding, Tyler Gallant)

5th – Hop Grenade – Derek Wood
4th – Shiloh Session – James MacEachern
3rd – Brett Rambo – Greg Rogers & Richard Cormier
2nd – Stunner Jones – Jean Marc Landry & Julien Belliveau
1st – Alien Barbarian – Eric Gautier
5th – Moka Moka Moka – Jeremy Slaunwhite
4th – All Day Breakfast Stout – Justin Clarke
3rd – Blackout – Mark McKay
2nd – Chocolate Eruption Sweet Stout – Aaron Boudreau
1st – Tingles Sichuan Stout – Lady Scotia Brewing (Chelsea Meisner)


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