Over the past few decades single-malt Scotch whisky has become one of the most popular alcoholic beverages in Orthodox and ultra-Orthodox Jewish circles, a fact not lost on whisky producers. According to David Blackmore, the global brand manager for the Glenmorangie and Ardbeg distilleries, “It’s no great secret that the Jewish community in America really loves their single malts.”
When 2010 drew to a close, it ended what had been a remarkable decade for the kosher wine industry. In the past 10 years the quality and quantity of kosher wines around the world has expanded at a far more rapid pace than anyone would have predicted.
Got the deep-freeze, wintertime blues as New Year’s approaches? Sun lamps can help you beat back the feeling. So can a weekend trip to a tropical locale. But personally, when the snow and ice has me feeling a bit glum, I find that a nice glass of Champagne always hits the spot.
Not too long ago I found myself sitting on an overheated, crowded train heading to a winery. Whenever possible I like to use public transportation when I visit wineries, to avoid driving after tasting. But what made this ride unusual was that it was on a No. 1 train headed to a winery located in Manhattan’s most perennially hip neighborhood, Soho.
After a warmer than usual September, autumn has started in earnest —making this just the right time of year indulge in a warming glass of fortified wine.
Fortified wines are wines to which distilled alcohol, usually brandy, is added during the wine-making process. Not only is the wine’s alcohol content increased, but the process can have profound effects on the wine’s flavor and mouth feel. Indeed, fortified wines often seem to combine the flavors and heft of wine, with the warming sensations of distilled spirits.