Home Stretch: The Vesper Martini

By Dave Pezza

The name is Pezza...Dave Pezza, and I’m here to bring you the latest installment of Writer’s Bone’s Home Stretch. Here you’ll find the smoothest cocktails paired with the classiest tunes to help you swoon the mid-week machinations of work and life. This week, we’ve donned our finest Italian suit, acquired the freshest ingredients, and crafted the most iconic music associated with one of the classiest, sexiest franchises in fiction: Ian Fleming’s James Bond.

Friday’s #NovelClass will feature Fleming’s groundbreaking, seminal Bond novel, Casino Royale. In anticipation for that pod, I present to you the most James Bond cocktail of all time and a specially curated playlist of some of the Bond film franchise’s most famous tracks. Unclasp those cufflinks, let down that fancy up-do, it’s time to drink some classy booze!

Yes, we’re featuring a martini, Bond’s ever-famous, go-to cocktail while wooing some devilishly attractive female. Even the delivery is famous, “Vodka martini. Shaken. Not stirred.” But James Bond, more accurately in Ian Fleming’s novel, did not create the vodka martini. He is responsible for the Vesper Martini, this week’s featured beverage. In the aforementioned Casino Royale, Bond sits at a fancy hotel bar with American CIA agent and soon-to-be best friend Felix Leiter. Bond first orders a Haig-and-Haig on the rocks, a popular Scotch whiskey of the time. But before the barman has time to retrieve the order, Bond looks him square in the face and says, “martini, dry...One. In a deep champagne goblet.” And before the barman can retrieve that order, Bond stops him again. He says, “Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon-peel. Got it?” And just like that the Vesper Martini was born!

What you’ll need:

• 3 oz. Gordon’s London dry gin
• 1 oz. vodka (take your pick)
• ½ oz. Kina Lillet
• Cocktail shaker
• Ice
• Full lemon

To pair with Bond’s take on the gin martini, I’ve put together a playlist of my favorite licks from the long and sometimes illustrious Bond film franchise. I hope you enjoy the picks and this potent beverage.

3 oz. Gordon’s London dry gin/“The James Bond...James Bond” by David Arnold

Before you read any further, start up the playlist. The opening track is David Arnold’s take on the original “The James Bond Theme Song” created in 1962 for the first James Bond film “Dr. No,” starring the one and only Sean Connery. I’ve included the original at the playlist’s end, but I fell in love with Arnold’s version the minute I heard it at the end of 2006 Bond film “Casino Royale,” the first film in the series to star the current Bond actor Daniel Craig. That movie rebooted the series and sought to rescue the franchise from over-the-top action, absurd gadgets, and corny humor of the later Pierce Brosnan films. The theme song and the reboot reestablished the franchise and the character of James Bond as a gritty British spy brimming with bravado, wit, and just a pinch of panache. To capture this rebirth, Arnold (also responsible for the scores for “Independence Day” and the BBC series “Sherlock”) redid the famous theme song, giving it a crisp grandeur that builds to a powerful and refined finish.

Gordon’s London dry gin is a classic English gin originally created in 1769. As a company, Gordon’s lasted through the centuries and eventually merged with Tanqueray in 1898. So we are talking the epitome of English gin here. Most liquor stores carry some iteration of Gordon’s. I’d suggest picking up a bottle if only to say you’ve tried Gordon’s. Add some ice to the cocktail shaker and add three ounces of Gordon’s.

1 oz. Vodka/“Goldfinger” by Sirely Bassey

Bond doesn’t specify vodka and neither will I. The vodka and the Kina Lillet add some nuance to what would otherwise be a pretty standard gin martini. In that vein, I’d suggest a more muted vodka, something between expensive/smooth and cheap/overly flavorful. Add only one ounce of vodka to your concoction.

“Goldfinger,” the theme song from arguably the best Bond film, captures some of the Bond theme but also incorporates a heavy 1960s influence of horns, bluesy female vocals, and big band sound. You’ll be belting out “GOLLLLLLLDDDDDD-FINGA!” for days, I assure you.

½ oz. Kina Lillet/“Writing’s On The Wall” by Sam Smith

I’m not a big Sam Smith fan, but this song that he wrote for the 2015 Bond film “Spectre” is a monster. The first Bond theme song to place Number 1 on the U.K. charts, “Writing’s on the Wall” managed to capture a softer, often overlooked tone in the Bond franchise. Borrowing much in feel from Adele’s 2012 Bond theme for “Skyfall,” Sam Smith juxtaposes strong and delicate vocals over an orchestral accompaniment that expertly magnifies the bold and subdued dichotomy of his voice.

We’ve used Kina Lillet before in this series, (Corpse Reviver #2). If you still have some from that recipe in the fridge, break it out. If not, it’s definitely time for a new bottle. Kina Lillet has a distinct sweet but not overpowering flavor that will help smooth the edges of some of the gin flavors. Add only half an ounce of Kina Lillet to the shaker.

Lemon peel/“Live and Let Die” by Paul McCartney, Wings

Close the lid on the shaker, and shake it up. Once the contents are good and cold, take the lemon and use a vegetable peeler to peel off a thin, long piece of the lemon rind, spinning the lemon as you carve out a spiral from top to bottom. Place that peel into a cocktail glass and pour out the shaker.

I couldn’t pass up talking about Paul McCartney’s incomparable Bond theme song. The most famous of the Bond themes, the former Beatle managed to throw a whole lot of sounds into this tune. You’ve got the signature piano, strings, and horns that scream James Bond, and a whole manner of wind instruments. I’m pretty sure there is a xylophone in there as well. A fun, quietly menacing arrangement that matched quite perfectly with the awkward seriousness that would become Roger Moore’s Bond.

Cheers!

Tune into #NovelClass on Friday for Dave Pezza and Sean Tuohy’s discussion of Ian Fleming’s Casino Royale.

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Home Stretch: Mint Julep and ‘I Feel Alright’ by Steve Earle

By Dave Pezza

Welcome back to Home Stretch, assuaging those Wednesday blues with tunes and booze. This week's edition features two southern classics that set the mood for fast-approaching summer nights: mint juleps and Steve Earle’s 1996 country-rock album “I Feel Alright.”

I’ve been looking for the right album to pair with mint juleps ever since finally making one on my own during the most recent Kentucky Derby. Mint juleps have always struck me as fancy, high-maintenance cocktails, similar to mojitos. Perhaps this stigma comes from its unmistakable association with that famous Louisville–based race. But it is surprisingly easy to make, and impressively refreshing on a hot and muggy evening.

This week’s album, “I Feel Alright” by Steve Earle, is just as refreshing, not to mention relaxing. Its laid-back, ‘90s-style country rock calls to mind Tom Petty’s “Wallflowers,” and is damn near perfect for dropping the needle, kicking off your shoes, and sipping a sweet and minty bourbon-based cocktail.

What you’ll need:

• 2 oz. Kentucky straight bourbon whiskey 
• 1 oz. simple syrup
  • 1 cup of sugar
  • 1 cup of water
• Six to eight fresh mint leaves
• Crushed or shaved ice
• Pewter cup or highball glass

Promoted at Churchill Downs during the Kentucky Derby since 1938, the mint julep is a southern mainstay. The cocktail is essentially a way to sweeten and chill bourbon with a little bit of flair. Even if you’re not a big bourbon fan, you’ll find mint juleps sweet and mild.

The same goes for Earle’s sixth album. He possesses a suave veneer that protects a vulnerable storyteller whose style is steeped in equal parts blues, folk, and country. This combo should put a smile on your face and ease you through the week’s final pitfalls.

1 oz. of simple syrup/”I Feel Alright”

You can buy pre-made simple syrup at many liquor stores, but it’s easy to make, and it’ll last a month or so in the fridge, saving you a step in the near future. Grab a cup of sugar and a cup of water and throw them in a medium saucepan. Set heat to medium.

While the syrup is heating up, I suggest starting with the album's title track, “I Feel Alright.” What a jam! If you are a fan of “The Wire,” you might remember this song from the Season 2 finale. A quintessential Steve Earle hit, “I Feel Alright" is smooth, a little ballsy, and shoots bravado through you like a stiff shot.

Bring the sugar and water to a boil, then simmer for three minutes or until the sugar is fully dissolved. Let that cool while you prepare the rest of the cocktail.

Six to eight fresh mint leaves/”Hard-Core Troubadour”

Flying high from track one? Prepare for a one-two punch with “Hard-Core Troubadour.” It’s a head-bobbing, Latin-tinged rock song that keeps the easy-going feeling from the album’s opener. Take the pewter cup or highball glass and add about four or five mint leaves. Lightly bruise the leaves with a muddler or spoon. Try not to mash; the idea here is to only bruise them, allowing the mint flavor to slowly seep into the bourbon.

You should be able to find fresh mint at the local supermarket, but may I suggest growing some your own. A number of terrific summer drinks are made with mint, and it grows easily in your garden or even in a small pot on the windowsill.

Crush or shaved ice/”Poor Boy”

Ice is important in this drink. It needs to be crushed or shaved so that it melts quicker than cubes would. This slowly waters down the bourbon, sweetening the cocktail the more you drink it. If you have a blender, put in two handfuls of ice and blend until crushed. Even better, but not super convenient, pick or shave ice off of an ice cube if you have one ready in your freezer.

“Poor Boy” is the album's middle track, and it alters the album’s tempo to an upbeat, rockabilly tempo. The album’s best ballads follow this tune, and “Poor Boy” attempts to ease you into the heavier mood. Disclaimer: listening to this song has been known to bring about fits of swaying, finger snapping, and unstoppable foot tapping.

Bourbon/”Billy and Bonnie”

I’ve saved the album’s most folk/country song for the bourbon. Earle tells the story of an unlikely couple that keeps the thrill of their love alive by breaking bad. Bourbon shares a similar story with anyone who has ever imbibed that sweet, sweet brown liquid.

While shaking your ass to “Billy and Bonnie,” grab the Kentucky straight bourbon whiskey. Please don’t use your top-notch bourbon here! Jim Beam White Label, Wild Turkey 81, Four Roses, or even Old Grand-Dad (if you’re feeling squirrely), are all acceptable mixing bourbons. Maker’s Mark is usually considered the end of the line when mixing bourbon. Any higher quality bourbons should be consumed straight.

Add 1 oz. of the now cooled simple syrup to the cup/glass, the shaved ice, 2 oz. of bourbon, and the remaining mint leaves for garnish. Mix with a spoon and take her easy. The album will play out with some bluesy tunes as the ice melts, mixing with the whiskey, mint, and sugar into a refreshing and potent remedy for your Wednesday night blues.

Cheers!

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Shaken or Stirred? A Cocktail Menu of Writing Styles

Editor’s note: Every Friday deserves a fun, boozy question. I asked the Writer’s Bone crew to choose a cocktail that best describes their writing style. I couldn’t be happier with the results (which included a segue involving roosters). Trust me, this is group you’d want to drink and write with! Imbibe and keep writing!—Daniel Ford

Alex Tzelnic: Sex on the Beach because... Okay, fine. I'm going to go with rye, neat because I'm wry and neat.

Rachel Tyner: Wine, because I avoid it like the plague.

Sara Silvestri: A Dark and Stormy because I don't write much anymore, but when I did it was always something emotional.

Daniel Ford: I'd choose a Boilermaker (Budweiser with a shot of Jim Beam) because at the moment writing feels like writing in a coal mine. Nothing makes you forget your black lung like a Boilermaker.

Stephanie Schaefer: Sangria. I tend to keep my writing light and refreshing with hints of sass throughout. Naturally, there's a time and place for more serious work, but overall I'd say I favor light-hearted conversational pieces.

Matt DiVenere: Long Island Iced Tea. I've written about nearly anything and everything you can imagine; from the number of roosters legally allowed in a residents yard in Vermont to a murder-kidnap on the police beat to "How to Get the Taylor Swift" look for a Midwestern fashion and jewelry company. Oh, and sports.

Alex: So what is the number of roosters?

Matt: If I remember correctly, in Essex, you can have two in a fenced in yard. But it was being revisited when I left. #vermontproblems

Lindsey Wojcik: If I'm going to drink and write, my favorite writing buddy is a bottle of red. Something about the tannins of a red eases any insecurity I have staring at that blank page, and they really get the creative juices flowing. Really? No. I just love a delicious, moderately priced red wine, usually Malbec or Merlot, soothing music, and the ambiance of a lit candle on the side of my blinking curser. Drinking and writing, for me, comes with a warning label though: I must drink in moderation. Otherwise, after two paragraphs, I'm drunk and dancing to whatever music accompanied me in the background. 

Jenna Casey (graphic designer and Writer’s Bone newbie): Second Circle (port, bourbon, and maple syrup). Dark, (slightly) dramatic, a little cynical, but in a funny way. Maybe not a funny “ha, ha” way. But it’ll make you laugh. Or cringe.

Jesse Ackerman (also a graphic designer and Writer’s Bone newbie): Water because if I drink with my current creative situation all hell will break lose and I like my freedom.

Robert Masiello: My writing style would definitely be a tequila shot. I don't do much pre-writing planning or organization, and I'm a huge procrastinator. I just sit down and force it all out of me at once, the same way you just gotta force back a shot in one motion.

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Scotch, Cocktails, and Beer: Your Drinking Guide to the 2015 Best Picture Oscar Nominees

Michael Keaton in "Birdman"

Oscar night should find you dressed in white tie and tails, drinking a fine alcoholic beverage, and enjoying anything other than the Academy Awards broadcast.

In order to add a little extra buzz to your weekend movie-watching, the Writer’s Bone crew put their heads together and came up with the perfect spirits to pair with this year’s Best Picture nominees.

Cheers!

“American Sniper”

Daniel Ford: A six-pack of Budweiser…but keep it away from the fake baby!

“Birdman”

Sean Tuohy: Scotch…a lot of scotch. But you have to start with bad scotch, like the worst kind you can find, and then move onto top-tier stuff. Just like the characters in the movie, you start at the bottom and work to the top....only to throw yourself out a window because you realize you are drinking by yourself on a Friday night and you are not Batman.

DF: Ah, Riggan Thomson (played by Michael Keaton) would drink Jameson right before eviscerating a New York City theater critic. I’m sure it also helped Riggan deal with pain caused by Ed Norton’s character Mike taking a dump on his reason for becoming an actor. Also, if you’re going to drink this while watching the movie, you must do it in one take.  

Lindsey Wojcik: Drink gin alongside Mike as he goes method for his Broadway role. Gin could be the ideal elixir for navigating the ambiguity of the film.

“Boyhood”

Stephanie Schaefer: Anything you can steal from your parent’s liquor cabinet.

DF: Handle of rotgut vodka. Just don't be like Mason’s first stepfather and hide your jug in the laundry room (also don’t send your kid in to cash your bogus check at the package store). Have some class and add a splash of OJ at the very least.   

“The Imitation Game”

DF: A gin and tonic goes well with brilliant English mathematicians besting Nazis, right?   

ST: Pimm’s. The most English drink on the planet.

“The Grand Budapest Hotel”

DF: Sherry.  However, to borrow Amy Poehler’s line from the Golden Globes, you must drink it out of old tuba parts.

ST: Hmm…Château Margaux? Yeah, like the movie and Wes Anderson, that should be pompous enough to get you through the movie.

“The Theory of Everything”

ST: A Four Horsemen, or any other cocktail concoction that leads to enough bad decisions you end up a cripple.  

“Selma”

ST: A big glass of tolerance!

DF: I could have went the classy route and picked one of Martin Luther King Jr.’s favorite drinks, but why do that when I can celebrate one of the biggest a-holes of the 20th Century. According to the staff at Lyndon Johnson’s Presidential Library, Cutty Sark was his favorite scotch. You don’t get to be a bastard by drinking the good stuff, I suppose. This was a man that used to hold meetings while he was on the can. I hope for the sake of his staff these meetings weren’t held after he downed Mexican food and this shitty whisky in equal measure.

“Whiplash”

DF: Despite my recent infatuation with bourbon and single-malt scotch, Johnnie Walker Blue remains a perfect choice no matter the occasion. Since “Whiplash” deals with the relentless, and, at times, bloody, pursuit of greatness, the film needs an equally accomplished cocktail. Pour Johnnie Walker Blue into a glass with a heavy bottom (no ice, you heathens) and enjoy Miles Teller wailing on a drum set. As an added bonus, you can hide in the box Johnnie Walker Blue comes in when J.K. Simmons starts calling you a pussy.

ST: It has to be something weak and disappointing, but that everyone likes for some reason. Bud Light, perhaps?

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Friday Happy Hour: Mikkeller 1,000 IPA Beer Review

By Danny DeGennaro

After discovering the glut of excellent beers at Shep's in St. Pete, I was inspired to check out some hop bombs from across the pond. I haven't looked this up, but my guess is that it's 1,000 theoretical IBUs? Mikkeller doesn't do anything halfway, especially when it comes to failure.

The pour is an esoteric shade of dirty amber, more Dubbel than DIPA. Tons of sediment (Mikkeller's yard stick when it comes to bang for your buck-ness). The head and the lacing are both outstanding, though.

I brought the beer outside and honestly it smells like a malty wreck. Truly the wreck of the S.S. GiMALTer (sorry). Lots of toasted caramel and off-putting sugary notes, but with some pungent resin on the back end.

The taste is intense, and dispels any doubt that this is or isn't a fresh DIPA. There isn't actually a ton to report on here; this is bitter as fuck. My hoppy adjective bank is overdrawn—this is simply a stupidly hoppy beer. From the outset it's blow after blow of nearly characterless bitterness. There's some herbaceousness I guess, but only as a formality. It took everything the malt had to be present in the nose, 'cause it doesn't even make a cursory appearance in the taste.

The arms race to be the hoppiest brewer is long over in my opinion; it's trivial to unveil a triple IPA, or a Mean Manalishi, or Hopsickle clone. Single hop varieties are where it's at, preferably without the volume cranked to 11.

This isn't a bad beer, but it lacks balance and defining character. In the wake of all of Mikkeller's smaller, single hop beers, this seems anachronistic—a gauntlet throw down to challengers who aren't even playing the same game. Worth a try if you're feeling a little masochistic or need an alpha acid fix, but don't expect divinity, or even tact for that matter.

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Friday Happy Hour: 3 Bottles of Scotch You'll Fall in Love With

By Daniel Ford

“I bet I can drink more whiskey than you,” said a former co-worker at a holiday party.

I was already one whiskey in and primed to drink much, much more. I was surrounded by free booze, I had a free hotel room to go back to, and my future girlfriend was across the room wearing a red dress I couldn’t take my eyes off. I accepted the challenge cheerfully.

I won handily.

My co-worker gave a good showing, but ended up falling asleep at an all night diner while I devoured my victory eggs with ease (I even ended up convincing Stephanie Schaefer to go on a date with me a couple months later, which completely changed my life for the better. I have that red dress to thank.).

I didn't even see it coming... 

I’ve been a whiskey aficionado since my college roommates gave me a bottle of Johnnie Walker Black for my 21st birthday. While that remains my favorite “every day” scotch, I’ve also discovered plenty of others that should be in every whiskey lovers’ collection.

Here are three of my favorites:

Johnnie Walker Blue

I had only one answer when my friend and former St. John’s right-handed pitcher Rob Delaney asked me what I wanted as a senior gift from the team.

Johnnie Walker Blue.

The team wanted to get me something they considered “cooler,” but my answer never changed. They got it for me and it was magnificent. It also came in its own “coffin,” which I’d like to be buried in some day.

I’ve written about this scene from “The West Wing” before, but it’s the best way to explain the magic that’s in each sip of Johnnie Walker Blue (as well as the crippling alcoholism that can result in overuse).

I need a cigar just thinking about it. Let’s move on.

Talisker

My former managing editor Melissa Bernardo got me a bottle of Talisker for Christmas one year. It did not last long. I usually like to savor bottles people have given me, but this scotch was so smooth and so delicious, I think I finished it within a month. Admittedly, I had some help during work Happy Hours, but still.

If you’ve yet to dabble in single malts, start here.

Oban

Oban. Neat. Heavy glass. Repeat.

Also, Oban is the perfect drink to pair with the New York skyline and championship rings.

Besides, Charlie Skinner on “The Newsroom” drinks Oban, so you should too.

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Happy Hour Friday: 3 Movie-Themed Drinking Games to Enjoy With Your Drunkest Friends

By Sean Tuohy

What is better than sitting around with your friends and drinking some beer and watching a movie? Maybe having a real life, but since none of us on the Internet can do that let's play some drinking games! The games below are our favorite movie-themed drinking games. All you need is booze, a DVD, and some friends who don't mind when you throw up on their shoes.

Feel free to share your own drinking game in the comments section or tweet us @WritersBone.

Cheers!

"Die Hard"

Watching this classic action thriller in your boxers is more fun when you're blasted.

Booze needed: Beer, whiskey, Jägermeister

Rules:

• Drink beer any time "Christmas" is said
• Take a shot of whiskey whenever Bruce Willis kills a terrorist
• Take a shot of Jägermeister whenever the German terrorist kills someone
• Drink beer whenever something blows up
• Chug a beer when you hear the catch phrase "Yippee Kay Yay"

"The Notebook"

Most men need copious amounts of alcohol to get through "The Notebook."

Booze needed: Wine coolers, fruit-flavored vodka

Rules:

• Drink a wine cooler any time the two main characters kiss
• Down a shot of vodka when they kiss in the rain
• Chug a wine cooler whenever the old woman gets lost
• Take three shots of vodka during the "sex scene"

"Super Troopers"

First off,  I made this game up with my friends when we were still high school. This cop comedy is great, but its even better with a lot of barley and hops.

Booze needed:  Beer. A lot of beer.

Rules:

• Drink any time "cup the balls" is said
• Drink any time "meow" is said
• Drink whenever you see a naked body
• Drink when you hear the word "enhance"

Happy Hour Archive

Friday Happy Hour With Lexington Brewing & Distilling Co.

Majestic and smooth...Kentucky Bourbon Ale

By Daniel Ford

Not long ago, Sean and I had a brainstorming session at Hugh O’Neills, our favorite watering hole in Malden, Mass., following an afternoon of marathon podcast recording.

I was struggling to choose a beer, but my eyes kept coming back to one brewed by the Lexington Brewing & Distilling Co.

“How’s the Kentucky Bourbon Ale?” I asked our waitress, as one does during moments of boozy indecision.

“A lot of people order it,” she said. “It’s good.”

Well, with that hard sell how could I not try it?

I wasn’t disappointed. The beer came to me ice cold and it poured nicely into the handsome pint glass I was given. It was refreshingly sweet and smooth, with an oaky finish usually accompanied by hard, brown liquor in a heavy glass.

By the time I finished my second bottle, a new idea for Writer’s Bone was born. We couldn’t be more pleased to start our Friday Happy Hour series with the brewers of Kentucky Bourbon Ale.

Nathan Canavera, the brand manager for Lexington Brewing & Distilling Co. , answered some of my questions recently and made me very, very thirsty.

Cheers!

Daniel Ford: Your company has a lengthy and colorful history. Give us a little background on that history and how you started brewing and distilling.

Nathan Canavera: Much too much to list, check out this video.

Daniel Ford: Kentucky is known for bourbon. What kind of relationship do you have with the community and how have they reacted to what your brewery has to offer?

NC: When we began brewing our beers after we bought the brewery in 1999, it was a much different landscape than craft beer is today. Craft beer and brew pubs were not on every corner. We had a very grassroots approach to pouring beer at every event that would let us in the door. At that time, and for years after, the yellow fizzy water was the choice of brew for central Kentucky. We built a craft following locally with sponsoring what events we could afford and Lexington was very supportive. Years later, we came upon what is now our flagship, Kentucky Bourbon Barrel Ale, and like you said, Kentucky is known for bourbon and it has taken off like wildfire for us!

DF: How did the idea for your Kentucky Bourbon Ale come about?

NC: The video goes over that a bit, but with Dr. Pearse Lyons history of both whiskey and coopers, as well as his background with Jameson in Ireland, he had a connection with the use of barrels. Fast forward to the brewery where we have barrels on display and we are tripping over barrels here in Kentucky, where there are more barrels with bourbon aging than people. Seems like a no brainer!

Brewmaster Dr. Pearse Lyons 

DF: All of your products have won multiple awards. Which award are you most proud of?

NC: I think the Silver Medal at the World Beer Cup in 2010. This came at a point where we were really beginning to see our growth take off and had opened into Ohio. This award put our brands on the map nationally and it was a huge honor to receive amongst our brothers and sisters in the craft community.

DF: You’re on Facebook and Twitter, and also manage a blog on your website. What’s your social media strategy and how has it helped build your brand?

NC: Funny enough I started our Facebook and Twitter pages years ago before they were seen as business pages. It was a way to engage customers and get feedback at little to no cost. Now, as you mention, it requires strategy, full-time upkeep, as well as individuals with writing skills far surpassing that of a simple beer guy. That being said, we still view social media as our direct line to the consumer—an open arena for good, bad, fun, silly, and serious discussions about our brands, our industry, and our competitors. Our goal is to keep our friends and followers as up to date as possible on everything in our world as well as answer any and all questions or concerns they may have. We know how much work went to getting to where we are today and how important our loyal supporters are to our success.

DF: If you were in Prohibition times, do you think you’d be bootleggers?

NC: Much like the Lexington Brewing Co. did in Prohibition, I feel like we would have been just like they were: brewing low/non-alcohol beers, but still brewing beer on the side. They were later busted and on one sad day the streets of Lexington were flooded with beer.

Beer filling the streets during Prohibition

DF: If you were stuck on a deserted island with just one case of one of your spirits, which one would it be and why?

NC: Our new Rye, Town Branch Rye would be it for me!! The spicy notes of this whiskey, as well as its higher proof (100 would last longer on the island), would make this easy to enjoy while deserted…hopefully I wouldn’t have to share!

DF: What’s next for Lexington Brewing and Distilling Co.? What does the future look like?

NC: Hopefully we can continue to see the growth we’ve experienced over the last 14 years, we look for continued expansion into new territories while still back filling the territories we currently distribute within and filling in the gaps in our footprint. Our spirits are slowly following in the footsteps of the distribution of the beers that had a good six-plus years head start. As always, we need more pots and pans to continue to grow and these are all great problems to have!

DF: Name one random fact about your company.

NC: Dr. Lyons, our owner and original brewmaster, was the first Irishman to gain a formal degree in brewing.

To learn more about the Lexington Brewing & Distilling Co., visit its official website, like its Facebook page, or follow the brewery on Twitter @KentuckyAle.

Happy Hour Archive