Shawn Jackson

Even though George Thorogood is Yankee born, we’d likely accept him as an honorary Southerner due to two songs that speak to our Southern culture. When George growls out “one bourbon, one Scotch, one beer,” or croons about staying home with “just me and my pal Johnny Walker and his brothers Black and Red,” he almost sounds Southern. He’s also waxing poetic about the alcoholic beverages that are most closely aligned with our Southern heritage. In particular, whiskey, and, more specifically, bourbon. Beer is certainly beloved, but bourbon (and its Tennessee offshoot) is to the South what coffee (and cocaine) is to Columbia. As for Scotch, well, it’s essentially the direct ascendant of bourbon, and thus holds a distinguished, yet amorphous, position within the South’s drinking heritage annals. To put this another way, them that don’t favor bourbon tend to savor Scotch.

No matter what your whiskey of choice—bourbon, Scotch, Irish, Canadian, Tennessee—they all share something in common. That is, the bulk of their existence entails curing in a wooden barrel to help each attain the unique characteristics and flavors that will make it your whiskey of choice.

If your choice is Jim Beam Original, it spent four years in a new charred-oak barrel prior to bottling. If your choice is a bit more highfalutin, with perhaps a taste for Pappy Van Winkle (no relation to “Rip”), then your liquid gold spent 15, 20 or 23 years in a barrel before you shelled out big bucks for that fifth of a gallon bottle. If you’re into fine Scotch and perhaps favor Lagavulin, the distillery offers varieties that have been barrel aged anywhere from eight to 37 years.

Bottom line is that you probably give little thought to the long life your favorite whiskey enjoyed before you and your buddies settle into a bottle during poker night or some other good times with good friends event. Of course, we here at the Southern Drinking Club like to educate and entertain our fans, so please read on to learn more about how important barreling is to your favorite whiskey. Heck, you might never look at the humble barrel the same way again.

A Little Historical Perspective  

Even absent barreling, whiskey proved to be a hit with consumers back when its precursor was first distilled by European Christian churches sometime in the Dark Age years of 500-1000 AD. While initially distilled as, ahem, “medicine,” its intoxicating popularity had spurred huge demand throughout Europe by the onset of the Renaissance. In fact, the name “whiskey” evolved from the Celtic “usquebaugh” and Gaelic “usige beatha,” which were translations of the Latin “aqua vitae,” which literally means “water of life.” Whiskey’s first appearance in written history comes to us from the 1405 “Irish Annals of Clonmacnoise,” which included reference to a clan head dying from excessive consumption of aqua vitae while celebrating Christmas—any sense of irony apparently lost in the translation. 

While distillation methods on the European continent utilized fermented grapes (AKA “wine”), Scottish and Irish monasteries lacked vineyards and so turned to the distillation of fermenting grain mash. Good thing, because they started producing and perfecting the spirits that we refer to as whiskey today. Whiskey production in Scotland and Ireland got a further boost when King Henry VIII dissolved the kingdom’s monasteries in the late 1530s, which moved whiskey distillation into the public sphere. This created more competition, which spurred efforts by distillers to improve its taste, and, at some point, a distiller discovered that letting the potion age in a wooden cask dramatically did just that.

Barrel Aging of Whiskey as a Standard

Thus, barrel aging became the final touch in giving every whiskey its distinct flavor, with curing time dictating the final product’s chemical composition and taste. During the aging process the whiskey extracts flavors and coloration from the wood. The flavoring is also influenced by other organic chemical reactions relating to evaporation and oxidation. For an added taste sensation, some distillers age their whiskey in barrels that had originally been used to age other spirits, such as sherry, brandy or wine.

Barrel aging is such an important component of whiskey making that governments have long regulated it. According to their respective country production laws, Scotch, Irish, and Canadian (Rye) whiskies all must be aged in barrels for a minimum of three years. U.S. laws mandate that bourbon must to be aged in “new, charred oak barrels,” though there is no mandated duration of the aging period. That said, labeling requirements and foreign laws influence barrel aging of bourbon. “Straight” bourbon must age for a minimum of two years and display the age if under four years. Additionally, bourbon that ages for less than three years cannot be legally referred to or labeled as “whiskey” in Europe. Corn whiskey, a bourbon offshoot typically modelled on moonshine concoctions, is the only whiskey that is often sold without any barrel aging at all.  

Know that the aging process ends with bottling and, unlike with many wines, the whiskey’s taste will not improve or mature over the ensuing years and decades. In short, that 12-year-old bourbon or Scotch will always be a 12-year-old whiskey no matter how many years or decades you store the bottle.

Barrel Making’s Long History

Also known as cooperage, barrel making has been an important business since at least ancient Egyptian times, with a tomb wall painting dating to 2600 BC showing a wooden barrel-like tub being used to measure wheat. Another ancient Egyptian tomb painting shows a similar barrel-like container being used to hold grapes.

Roman historian Pliny the Elder provided some of the first written descriptions of barrel making by reporting that European cooperage originated in Alpine Gaul. His descriptions identified three different kinds of Gallic cooperage, and subsequent historians have determined that the art was heartily adopted by the Romans, as well as most other civilizations that followed. These early wooden barrels were constructed in similar fashion to today’s wooden barrels, with perhaps the biggest difference being that the barrel staves were girded with wooden hoops and/or rope rather than metal hoops. Metal hoop girders, which are much stronger and take up less space, came into widespread use starting in the 1800s. 

As a storage container, barrels have been historically used to hold and transport a wide variety of goods, from food and beverage items to gunpowder to nails and other fittings. They were even used to transport bodies, with British Admiral Lord Horatio Nelson being among the most famous people to be so transported—preserved in a barrel of brandy for shipment home after falling during the Battle of Trafalgar. While for more ignoble purposes today, similar storage and transport is practiced by Mexican drug cartels, though they tend to use plastic or steel barrels for such use.

Beverage Maturing Naturally Came of Age

Given a wooden barrel’s utility in transporting and storing liquids, it was only a matter of time before people discovered that such storage could affect the taste of beverages. Not only does the wood impart compounds such as tannins and vanillin into beverages, but it also stimulates chemical reactions that further influence flavor. Winemakers discovered that some grapes could be fermented in barrels and that different flavors could be created depending upon the type of wooden barrels used for storage, as well as duration of storage periods.

Naturally, other spirit makers experimented with different wood types and storage times, which turned barrel aging of spirits into an art of sorts. Today, barrel aging is a crucial component in the production of:

•         Whiskey
•         Sherry
•         Brandy
•         Balsamic vinegar
•         Tabasco sauce
•         Wine
•         Some beer (stouts, in particular)
•         Some tequilas

Without this modern day barrel aging, cooperage as we know it would likely no longer exist and wooden barrels would be a relic from the past.

Barrel Making Numbers

Due to international production and a lack of any centralized cooperage information portal, figuring out how many whiskey barrels are produced every year is a tall order. But we do know that the state of Kentucky, which produces more than 90 percent of the world’s bourbon, fills just over two million barrels per year and has about nine million filled barrels currently in storage for aging.  Keep in mind that each one of those barrels produces about 250 bottles of whiskey.

With between 52 and 53 gallons per barrel that comes out to a production rate of about 106 million gallons of Kentucky bourbon per year and almost a half billion gallons currently in the maturation stage. Somehow, that just doesn’t seem like it would be enough to meet worldwide, let alone Southern, demand. Then again it does add up to about 530 million fifth bottles per year, of which we only need a few dozen per year to sate our local collective tastes.   

After bottling, many of these used Kentucky bourbon barrels will be shipped around the world for future barrel aging of other spirits such as Scotch or more recently Rum.  Some of these barrels even find a 3rd home being used to age a beer like a stout.  The real lucky barrels end up in the workshop of Southern Drinking Club where we turn them into some fantastic Drinking Gear such as Whiskey Flight Trays or Cigar and Whiskey Glass Holders.  However, this used-barrel market does not satisfy the need for additional barrel making worldwide, due to volumes and the need for barrel wood type variations to produce different flavors. Thus, there are likely more than 100 other barrel making operations around the world producing millions of other barrels to ensure that all our favorite beverages are perfectly aged.

For example, there are more than 40 cooperages in California that specifically handle that state’s wine production, and likely similar numbers in other major wine-making regions around the world. There are at least a dozen cooperages in Scotland and Ireland, with four major Scotch distilleries having their own on-site barrel-making operations. And India, which is one of the world leaders in whiskey production (who knew?), must have a robust cooperage industry. That said, India reportedly lacks any significant production regulations, and some of what passes for whiskey in that country might not pass the smell test in the rest of the world. Thus, a portion of their non-export “whiskey” may not even undergo aging.

How Barrels are Made

 Whether for whiskey, wine or some other beverage, barrel making entails the same process and delivers similar barrels, though sometimes differentiated by size. The 53-gallon charred white oak barrel is standard for bourbon producers, a size that has become the standard with other whiskey producers worldwide. That said, whiskey barrels can be found in sizes ranging from 50 to 60 gallons and, as previously noted, some whiskies are aged in barrels previously use for other spirits or wine. Oak is typically the wood of choice, though its treatment with regard to drying, cutting, sanding, and charring, can differ in relation to specific flavorings sought. This is most noticeable when comparing a wine barrel with a whiskey barrel, as wine barrels are typically given a much smoother finish inside and out.

Barrels are made out of staves, hoops, and heads (each end of barrel). After appropriate treatment, short planks of oak are dowelled together into squares, which are then cut into perfect circles with rounded edges. Longer planks are cut and planed to create a trapezoid cross section to account for the inside barrel circumference being smaller than the outside. The staves are also cut with a convex curve in the middle section to account for the barrel’s expanding midsection circumference. Between 31 to 33 staves are placed into a temporary steel ring that holds them in place. The managing cooper makes sure that staves are evenly distributed and then applies steam to the wood to make it more pliable, while a machine bends the staves at the other end to create its unique shape. After further treatment, such as charring, is conducted, the nascent barrel is allowed to cool before the heads are inserted into the ends and the temporary rings are replaced by the steel hoops, which are then riveted into place. After a bunghole is drilled, the barrel is tested for leaks and, upon passing inspection, ready to begin working its magic on whiskey curing.          

How’d You Like to Be in a Barrel?

Climbing into one of today’s standard-size whiskey barrels would prove quite uncomfortable, if not impossible for some of us. A hundred or so years ago, though, when larger-size whiskey barrels were more common, a few folks decided that taking a ride down river in a barrel might be fun. And not just any river, but the Niagara River, which culminates with its plunge down Niagara Falls into Lake Ontario.

Retired school teacher Annie Edson Taylor took the first-known barrel-ride down Niagara falls in 1901, though apparently more in a bid for retirement money than it was for the joy ride. Lord knows, you’d think a 63-year-old schoolteacher could find a smarter way to make money, but she was a Yankee (New Yorker, no less) and, as such, probably a touch light in receipt of hereditary common sense genes. To give her credit, stuffed in that barrel with an improvised mattress and her lucky, heart-shaped pillow, she survived the plunge with just a gash on the head. As a money making scheme, though, the stunt was a flop, as her memoir failed to spur interest from publishers and the little money she earned from a speaking tour was used to hire private detectives to chase down her wayward manager who had absconded with her famous barrel.

Nineteen years later, the second person to make the attempt in a wooden barrel became the first Niagara thrill seeker to die. Rather than mattress material and a lucky pillow, Englishman Charles Stephens brought along an anvil to provide ballast. Attached to his leg, the anvil burst through the bottom of the barrel during the plunge and took poor Charles with him, leaving only an arm left in the remains of the barrel’s safety harness.    

We’ll close by saying that this just serves up more proof that a barrel is best used for whiskey and other libations. The thought of one containing the equivalent of 265 fifths of Maker’s Mark is far more appealing than considering what a human body—dead or alive—might look like in one. 

If you love good whiskey as much as I do some simple pleasures are hard to beat.  

 - Sitting down with a whiskey flight tray of your favorite drams to share with your friends.

- Finding a bottle of Weller's 12 or Blanton's priced at the Distillers MSRP.

- Going to your mailbox to find a pair of free Bourbon Socks with a nice note from one of your favorite distillers...

Yup, that's right a pair of free bourbon socks!  Maker's Mark bourbon socks to be exact. So why would such a popular distiller be handing out free socks?  Well, I signed up as an Ambassador #639069 in 2010 and this past Holiday Season I walked out to my mailbox to be greeted by my annual gift from the fine folks from Loretto, Kentucky. And Maker’s Mark is just one of many distilleries with whom you can have this arrangement.

I recently reached out to High West Distillery about why create such a whiskey club and  Associate Marketing Manager, Mark Erickson, had this to say: 

“Our goal and objective with High West Whiskey Club is to give our members another chance to connect with High West. We are fortunate to have a passionate group of customers who are eager not only to learn more about our approach to making whiskey but also to continue their whiskey education in general. We’ve always believed that education leads to appreciation and the High West Whiskey Club is one extension of that idea. “

These programs do not ask much for you to join.  You do not have to slice your hand to make a blood pact or to forsake all other brands. While some require a modest introductory fee, most simply ask that you be at least 21 years old, and provide them with an email address.

While not all memberships come with an annual gift, at the very least joining a brand’s club will get you insider information. Some clubs like Wild Turkey’s Rare Breed Society do not include physical gifts, they instead give their members access to exclusive, new product announcements and special offers.

Sometimes being a member pays double if you visit them in person. Always check to see if a distillery has an ambassador program before touring as, a lot of times you can get a free tour, special access to a special area (like Glenlivet’s Guardian library), or even some free whiskey swag. I’ve gone to the trouble of compiling many of these whiskey clubs so you can simply join and reap the benefits. If you know of more, make sure you drop them in the comments! 

Whiskey Clubs

Maker’s Mark - Maker’s Mark Ambassador    

This is probably the most popular and well known of all Whiskey Clubs and Ambassador programs.  Started in 2001, they welcome thousands upon thousands of new Ambassadors every year to spread the good word about their line of bourbons.  Every fan of Maker’s Mark that has been smart enough to sign up eagerly awaits their yearly Christmas gift such as a scarf or sweater for their bottle. In addition to the coveted swag, ambassadors also get advanced notice of product releases, and their name placed on an actual bourbon barrel! 

My barrel #800849

Join Here - https://www.makersmark.com/ambassadors

High West Distillery - High West Whiskey Club

Not just anyone can join High West’s Whiskey Club.  First, you need to be able to pass a 9 question multiple-choice test!  Trust me though you shouldn’t have much trouble (and remember that a Jackalope is just a jackrabbit and antelope combined into one fierce beast). 

Some of the swag I have received includes a fantastic pocket-sized Field Notes notebook, stickers, and best of all a really cool campfire coffee mug (which holds coffee and whiskey equally well).  Not to mention I am very excited about skiing into their whiskey saloon/distillery in Park City, Utah someday.

Whiskey Mail!

 Join Here -

https://www.highwest.com/club.php

Four Roses - Mellow Moments Club

I’ve never been lucky enough to join but Joe was Mellow Enough

Unlike the first two whiskey clubs that are always open to membership, the Four Roses Mellow Moments Club has limited capacity.  Those that are “Mellow Enough” receive their membership card and a sweet lapel pin. Other gifts have been barware such as coasters, a jigger, and a muddler for making a Four Roses Old Fashion. While you’re waiting, you can still sign up for exclusive communication and updates from them! 

Join Here - or at least attempt to. 

https://mellowmomentsclub.com/

Jefferson's Ambassador Club - The Alchemist

Jefferson’s always done things a bit different, such as sending their bourbon on ocean cruises around the world.  They are no different with their The Alchemist ambassador club.  Instead of going through their website, they have a private Facebook group you can join.  Just like their page, leave a review, be engaged, and you are in for benefits such as early news on new releases, contests, release dates, and some member swag.  Also, like a lot of other programs you get free distillery tours.

Join Here - 

https://www.facebook.com/groups/JeffersonsAlchemists

  “At Johnnie Walker, we believe that the big moments in life are never really just about one moment. We’re offering you a complimentary pen so you can mark all of life’s special moments on your bottle.  Whether it’s when you say, “I do” to the one you love, the first day at a dream job, or finding out that you’re going to be a parent, we’ll help you celebrate these Blue Moments along the way. How it works - Pour a glass and mark your Blue Moment on the bottle. “

 That’s the brand intro to one of the more unique whisky clubs you can join. By giving Johnnie Walker permission to contact you about promotions, updates, and product releases, you can get a limited edition gold marker that can be used to mark what the drams from a bottle were used to celebrate. 

In addition to that, you can order a customized label through their website to affix to a bottle of JW that you intend to celebrate with or use as a gift.

  https://www.johnniewalker.com/en-us/give-johnnie-walker/order-my-pen/

 https://www.johnniewalker.com/en-us/give-johnnie-walker/personalized-labels/

 Woodford Reserve - Personalized Labels

Another distillery that offers personalized labels is Woodford Reserve. If a personalized bottle of Woodford is a gift that you’d enjoy giving, then the updates and promotions that come with requesting the label are just icing on the cake!

https://www.woodfordreserve.com/distillery/labels/

 Elijah Craig Small Batch Bottle Label

Elijah Craig offers personalized labels during special times of the year.  The best way to know when to get yours is to sign up for their newsletter.  Also you will get the scoop on all things Heaven Hill and Elijah Craig, including some great history and insight on their production. 

https://heavenhilldistillery.com/fathers-day-label.php 

   Glenlivet - Label Maker 

What’s unique about the labels that you can create through Glenlivet is that they are designed to be placed over the label that’s currently on the bottle, rather than simply placed somewhere inconspicuous. The website is super-easy to use; you just let them know what bottle you plan on gifting, and they guide you through a step-by-step process to create the label that will then get shipped to you. 

https://www.theglenlivet.com/en-ca/label-maker

Whiskey Experiences

I can hear you now, “Alright, Jeremy - I get it. Here’s the thing, though - my bar is already fully stocked and I’m really more about the experiences that being a member of these distilleries might afford me. Where else can I get treated like a rockstar?” Well in addition to all of the distilleries above offering special perks at their tours for members, I’ve found some great, one-of-a-kind experiences that can only be accessed by members of various distilleries around the world! 

Laphroaig - Friends of Laphroaig

The most novel and interesting whisky giveaway includes becoming a “whisky landlord” on a 1 ft square plot of peat in Scotland. If you are a fan of Laphroaig, why not take your relationship to the next level and become a “Friend of Laphroaig”? Joining this club does require a proof-of-purchase from the little booklet hanging around the neck of a bottle you’ve enjoyed, but membership includes opportunities to buy special bottles or attend special events (if you find yourself overseas), discounts in their online shop and - here’s the kicker - a 1 square foot plot of land in their peat fields! If Laphroaig tickles your palette, that’s like owning one of Hershey’s cocoa plants!

Purchase a Bottle to Find Instructions to Join

Glenlivet - Guardian of Glenlivet 

 Now, this is the kind of library where I can see myself spending a whole day.

Becoming a ‘Guardian’ at Glenlivet gets you the standard early access to events, updates, and promotions, but also allows you to purchase rare bottles (if you can pick them up across the pond). In addition to this though, there is a special room at their distillery reserved only for their most loyal fans and supporters. So after you sign up, and after your tour, make sure you ask for the Guardian’s Library so that you can finally say, “spending that afternoon in the library was just what I needed” and mean it. 

 Join Here - 

https://www.theglenlivet.com/en-EN/the-guardians/become-a-guardian

The links above are some of the more unique distillery offerings, but most distilleries have opportunities for you to be more “in the know,” and some of these come with different levels of perks either online or in person. This could be anything from free tours, to discounted swag, or special access to products and on-sight events. If you’ve never visited the website of your favorite distillery because you think you know everything there is to know - it might be time for a visit! 

Whiskey Beer 2020

Ok ok, so this may not be a whiskey club per se, but who wouldn't want to join the party of Whiskey and Beer!  

Did I miss your Favorite Whiskey Club?

Is there a brand that you are a big fan of that you think we should share?  Do you represent a brand that as a club and an interesting story behind it?   Please let me know by contacting us here. 

So go join a few of these clubs that speak to you.  I do ask not to go and join everyone you find just for free stuff.  That is not cool and how something like this gets ruined for the rest of us.  Meanwhile, enjoy your favorite pour and toast to the hard-working distillers that make life just a bit sweeter for us!

Cheers,

Jeremy

Southern Drinking Club Member #1

Along with celebrating life’s best moments with drinks and friends, we here at the Southern Drinking Club thoroughly enjoy learning about history, especially when it focuses on the South and/or drinking. When one considers the history of drinking in the U.S., however, nothing captures the public’s imagination more than America’s failed 1920-1933 effort to ban it—that is, Prohibition.

While Prohibition represents a broad-based story, with components touching upon just about every aspect of American life at that time, the first thoughts that come to most people’s minds when the word is mentioned today are Chicago gangsters, bootleggers, rumrunners, and speakeasies. In short, Prohibition tends to be billed primarily as a northern history, with scant participation from, or impact on, the South. Part of this is undoubtedly due to the fact that much of the South was already “dry” when Prohibition was enacted, though it’s also likely due in some part to Yankee propensity to co-opt history.

 Moonshine still in Knox County, Tennessee, photographed by TVA in 1936

And sure, Yankee big-city gangsters of that time, along with border-crossing bootleggers and rumrunners, make for exciting history. But the South’s Prohibition history was equally exciting, and perhaps more relevant in its impact on America’s overall historical evolution. Not only did many big Southern cities have their own bootlegging gangsters—plenty of gangster-style shootouts and the like in New Orleans, Houston, Mobile, Tampa, and Tallahassee during Prohibition—but Southern moonshiners and bootleggers had been battling state and local government agents for years prior to the enactment of national Prohibition.

We Southerners just don’t like being told what to do, and long resorted to moonshining in the face of local, state, and then national efforts to stop us from enjoying a drink. And while rumrunning is historically associated with running it down from Canada, rumrunning from the Caribbean into Southern ports had been turning Southern entrepreneurs into millionaires for decades before that form of smuggling was needed up north.

In short, while more and more cities, towns, counties and states in the South went dry in the decades before Prohibition, that level of aridness was dry in name only. The only thing national Prohibition did was enhance the Southern moonshine business and number of Southern entrepreneurs engaged in it. Oh, and it also brought about the rise of the great Southern sport of stock car racing,  which is now watched by millions around the world under the banner of NASCAR.

With national Prohibition leading to such an increase in business, Southern moonshiners had to spend more and more time on the road getting their fine product to market. And while they had long had to contend with local and state efforts to stop them, this only intensified with the addition of the Feds. Southern moonshiners got a big edge in the cat and mouse game with Ford Motor Company’s introduction of the V-8 engine. which provided moonshiners with the “perfect moonshine deliver vehicle.” As noted by Neal Thompson, author of “Driving with the Devil: Moonshine, Detroit Wheels, and the Birth of NASCAR, a V-8-mounted Ford “was fast enough to stay one step ahead of the law, rugged enough for the mountain roads, and had a big enough trunk and back seat to squeeze in the moonshine.”

Sweet pic from Flicker user Yahya S

That Ford V-8 may have been an innovative Yankee invention, but Southern boys love to tinker and moonshiners across the South put their ingenuity into V-8 modifications that would give them even more speed to elude Johnny Law during deliveries. These deliveries undoubtedly became easier with the end of national prohibition in 1933, though they were still needed as many state and local governments opted to remain arid with regard to booze.  

Southerners also liked to compete, and at some point in the mid-1930s moonshiners started racing their delivery vehicles against each other at local fairgrounds and improvised tracks. These early stock car races drew in the crowds, which led local entrepreneurs to start planning races with paid attendance and cash purses for the winners. By 1938, stock car racing was pretty much established across the South, with numerous dedicated racing tracks that drew in crowds by the thousands.

Not only had many of these pre-NASCAR drivers trained by running moonshine, but “a large percentage of the early mechanics, car owners, promotors, and track owners had deep ties to the illegal alcohol business,” say Daniel S. Pierce, in his book, “Real NASCAR: White Lightening, Red Clay and Big Bill France.” In fact, Raymond Parks, the first person to establish a professional stock car racing team, had made a fortune in running moonshine in Georgia and  his investment in a professional team was likely used in part to launder some of his ill-gotten gains. His racing team drivers were some of the top moonshine runners in North Georgia, and his primary mechanic was known as “the bootleggers’ mechanic.”

The intersection of moonshine running and stock car racing is perhaps best evidenced by a stock car race held at Atlanta’s Lakewood Speedway in September 1945, when police intervened to ban five drivers from racing due to their prior moonshine running convictions. The 30,000 fans did not take kindly to this police action, and in the face of what was about to be an ugly riot, the police relented and a top moonshine runner won the race.

Bill France, the founder of what was to become NASCAR in 1947, did not have a background in moonshining, though he was an avid recruiter of moonshine runners during his initial efforts to standardize stock car racing. In fact, many of the teams involved in the first official NASCAR races in the late 1940s had deep ties to moonshining. According to the aforementioned Neal Thompson, moonshine money was instrumental in sustaining NASCAR through its early years.

In the early 1950s, though, France made a concerted effort to bury NASCAR’s moonshine connections as part of an ultimately successful effort to make NASCAR more family friendly. Any connection between NASCAR and booze was pretty much then lost until 1972, when Canadian-based Carling Brewery sponsored a rookie driver with its Black Label brand. And, since then, NASCAR’s association with alcohol has primarily revolved around beer, but now you know that NASCAR was initially fuelled by moonshine and driven by Prohibition.    

In honor of the South’s Prohibition-related heritage that led to the rise of NASCAR, we suppose we should offer a NASCAR-themed cocktail recipe . . . .

Easy! Grab a beer and bottom’s up. OK, but for those of you with more refined tastes, we offer the following:

The Green Flag

Fill a tall glass with ice and add:

• 2 Oz premium vodka
• 1/4th Oz melon liqueur (or any green-tined liqueur, really)
• 1 Oz white cranberry juice
• 1 Oz Sprite
• 1//2 Oz lime juice

Garnish with lime and enjoy!

The Red Flag

Half fill a cocktail shaker with ice and add:

1 Oz premium vodka

1 Oz white rum

1/2 Oz Red Bull

1/2 cup of cranberry juice

Mix for 30 seconds, pour into a chilled Martini glass, and savor!        

Though it might not feel like it today, Spring Break is definitely on its way. As the temperatures start to rise, and flights begin to be booked,  one topic on almost every spring breaker’s mind is alcohol. How do I pack it?, and if I can pack it how do I travel with it? How do I procure it during my layover? Can I travel with my koozies and tumblers?

The last question is an easy one. Yes, you can travel with your cool drinking gear, but we’d pack it in your checked bags versus your carry on(except for our koozie, keep that in your back pocket.)  As far as the other alcohol related queries, let’s break it down. According to the TSA website, you can travel with liquor several ways on your flight.

 Bringing Liquor on the Plane



International Travel Survival Kit - Passport, iPad, Bag of Whiskey

If you want to carry liquor on board the flight, in your carry on bag, you may--as long as you are of the legal drinking age. There is no limit on the number of bottles you can bring but there are restrictions. Any liquid brough on the flight cannot be more than 3.4 oz  and it must be sealed. Furthermore,  it must also fit in a quart-sized, clear plastic ziploc bag, and the ziploc bag must not be over-packed, meaning the bag will seal without busting at the seams.  Good news though, the mini-bottles of liquor are only 1.7 oz.  I guess there is a reason they are also called Airplane Liquor Bottles.

Once you are through security, you may purchase and bring on board any alcohol you wish. Just keep in mind those prices are usually a lot higher than just stopping at the liquor store(exception on duty free shops for international flights) once you land.

What about Duty-Free Alcohol?

Perhaps your get away is going international and taking you to the sandy beaches of the Carribean.  In that case you can purchase liquor at the Duty-Free store before your flight.  Typcially you can find some great prices in here because they are not subject to the heafty taxes on alcohol.  However to buy anything in these shops you have to show your international ticket and then they will packages your bottles in secured clear plastic bags and give them to you once you board the plane.  On the return trip stopping at the duty shop for a bottle of local rum can be a great way to remeber your Carribean getway(besides the sunburn.)  Just keep in mind you are limited to bringing back 2 liters of booze into the US and if you have any connecting flights you will have to take it with you through security which can be a pain. 

  How about Liquids in Checked Baggage?

The TSA get their Party on with Improperly packed Liquor - @TSA Instagram

 

If you want to carry liquor via your checked suitcases, that's fine too. It’s best to keep your alcohol in its original packaging and sealed. Alcohol with more than 140 proof cannot be packed in your luggage(or carried on.) There’s also a restriction on how much can be packed---no more than five liters total.

Flying Private

Lucky enough to be flying private? Have no worries. As long as you are 21 or older, bring your sealed bottles to the runway and pass them off to your flight staff. The FAA states that alcohol on board must be served by  the certificate holder operating the aircraft.  Every private flight company has different rules, so just double check their alcohol policy. A word of advice though, most private jet companies don’t allow red wine, as it can cause severe damage to the jet’s interior.

 Southern Drinking Club Rule #1 -

Use Common Sense

Remember that guy that got his ass beat by the airlines???

Speaking of policies, remember whether you are flying commercial or private, it’s best to not sneak alcohol onto a plane that hasn’t been “approved”. Our SDC Flasks are really awesome, and we’d hate to see them confiscated. It’s also not smart to get entirely plastered before or during the flight. That tends to not end well, either.

If you are traveling this spring break, by car or by plane, just remember to imbibe responsibly and make smart decisions. Have a great trip!

Four Hundred. I was inventorying my home brewing equipment, and realized I had at least 400 bottles stored in my basement. I was always envious of home brewers that were able to keg their beer. No more bottles to clean and sanitize, monotonously filling them, rinse, repeat (literally!). Upon the realization I needed to reduce the storage in my basement, I was able to convince my wife that building a kegerator “keezer” would solve the problems of endless cases of beer bottles, and spilling beer all over the kitchen while I was bottling.

For those unaware of the term, Keezer is a chest freezer that has been converted into a kegerator. There were several Pros and Cons when deciding to build a keezer vs. a kegerator.

Kegerator

• Readily available premade
• May be able to use without an additional temperature controller
• Easier to load kegs in and out

Keezer

• Potentially more storage capacity
• More energy efficient?
• No physical changes to freezer necessary
• Potential to be more aesthetically pleasing (at least compared to commercial kegerators)

I decided to go this route as it had the potential to be more aesthetically pleasing (this was important if I was allowed to keep it in a public area of our house).

Sizing Your Chest Freezer

When choosing the freezer that will become the new focal point of your home, you’ll need to make sure it can hold the amount of corny kegs you want to serve (and possibly more for carbonating).   The best example I’ve seen is creating cardboard templates to test fit everything. You may want to include templates for kegs, carboys, buckets, co2 tanks, etc.

 (images from http://www.homebrewtalk.com/f35/sizing-your-chest-freezer-corny-kegs-75449/)

Temperature Control

You’ll then need a way to properly control the temperature, so you don’t end up with frozen beer. There are many options / vendors.

Common manufacturers:
Johnson, Ranco, Love, Ink-bird

Digital vs Analog

• Digital
  • Generally more Expensive
  • More precise temperature control
• Analog
  • Cheaper
  • Precision may not be necessary for serving temperatures

Common terminology you’ll see with digital controllers:

• SP (Set Point)
  • Temperature you want
  • Chest freezer will continue to cool even after compressor has shutoff as the coolant finishes cycling through the lines
• dIF (Differential)
  • Allowable temperature window before compressor will kick on/off
• Asd (Anti-Short Cycle Delay)
  • Time delay before compressor can turn on again
  • I chose the largest number, less stress on the compressor

I will also recommend insulating the controller’s temperature probe (foam or bubble wrap), so it less susceptible to temperature swings.

Serving Your Beer

How are you going to get all that delicious beer into your glass? There are several options for dispensing the beer, and luckily there is an option for every budget and skill level.   The simplest and cheapest option is to use picnic taps. Just make sure the height of your freezer allows all the kegs to fit. The example below shows many kegs utilizing picnic taps, with no physical changes needed on the freezer.

(image from: http://www.flickr.com/photos/marubozo/4933816022/)

The next simplest option is using a tap tower. It only requires you to drill a hole within the lid of the freezer. Luckily chest freezers do not have any coolant lines on the top, unlike many small refrigerators. These are readily available at most homebrew supply stores.

The most complicated and labor intensive is building what is known as a Coffin. I’ll just show a picture of a nice example.  In essence it is a wooden box you build out to run the tap lines through.  The beer faucet comes through the front of the box with your tap handles attached.

(image from http://www.homebrewtalk.com/f51/new-kegerator-diy-build-219546/index3.html)

Building a Collar

What I chose to do is build a Collar. This is simply a wooden rectangle that sits on top of the freezer. There are a few ways to attach the collar, using the existing lid’s hinges:

• Hinges between freezer/collar
  • Original freezer lid is permanently attached to collar
• Hinges between lid/collar
  • Collar permanently attached to freezer
• Hinges between both lid/collar & collar/freezer
  • You can generally order more hinges from the freezer manufacturer

Example of original lid attached to the top of the color.

(Image from http://www.homebrewtalk.com/f51/my-7-2-cu-ft-keezer-build-249617/)

Building a Collar

I decided to build my collar without using the original lid at all, instead I used a piece of wood nailed down to the top of the collar. I used 1”x8” red oak for the sides; I didn't miter the corners - just made sure that the front board covered end to end for a one piece look (no butt ends showing). Most big box stores will cut this for free if you don’t have the tools to do it yourself.

Use brackets and Liquid Nails to hold pieces together (pocket screws would work too). I then used silicon caulk to seal all internal gaps. This will make sure there is no air leaking. I drilled 7/8” holes for the tap shanks.

To make it more energy efficient, I chose to add additional insulation to the collar. I used foam board insulation, and cut it to size using a box cutter blade. Make sure to use foam board glue, as some other glues will actually eat away at the foam. You may need to account for the additional thickness the foam adds when calculating the height clearance of your kegs.

I wanted this to look more like other furniture in the house. So, back to the hardware store to look at trim pieces. I found a couple of patterns, and simply glued those to the collar using Liquid Nails. I also covered the top with 1” tiles:

A nice set of Wood Tap Handles help set it off.

While at the store I purchased adhesive weather stripping, and placed it on the bottom of the collar for a good seal. One tip to make sure you have everything sealed properly is put a light source in the keezer I (I used a flashlight), and look for any light escaping.

Rolling Base

I through and put together a simple base with casters to set the chest freezer onto. When selecting wheels, make sure they are appropriately rated for the weight of the keezer full of beer. I also put decorative trim around it for a finished look:

Top view of base

Side view of base

Trim pieces nailed to base

Kegging Equipment

You can obviously purchase the equipment at almost any homebrew store. For simplicity, I ordered a complete kit from kegconnection.com. I would strongly recommend upgrading to forward-sealing faucets if your budget allows it. The rear-sealing faucets have a tendency to stick if not used heavily.  

The Finished Keezer

And here is the finished project! In the background you may notice a chalkboard I use to list which beers are on tap, along with more information about the beers.  Time to drink up!

Possible Upgrades:

Here are a couple of upgrades you may want to look into after you finish your keezer. They may not be necessary for your situation, but I did find the useful.

Temperature stratification

The cool air in your chest freezer will settle in layers, forming temperature stratification. A user online reported he placed 1 cup of water on the bottom, 1 cup on the hump, and one at tap level and let sit for 24 hours. The reported temperature differences were 34, 42, and 51 respectively! The warmer temperatures at the tap level can cause foaming issues. One solution is using a small computer fan to circulate air.

(image from http://billybrew.com/keezer-updates)

Tap Handles

Any tap handle will work as long as it has a 3/8th" threaded insert.  However why go with something plain and mass produced like the small black tap handles when you can pick out tap handles custom made from exotic woods.  These have a Tap Sign chalkboard on them so you can see whats on draft.

Moisture Control

Chest freezers running above freezing temperatures may have excessive moisture. I use the Eva-Dry dehumidifier, as it is a stand-alone unit that can be placed anywhere inside (No batteries or cords required). When the indicator crystals turn pink it is time to "re-new" the unit. Simply remove it from the keezer and plug it into a power outlet. There is a built-in heater that will warm the crystals allowing them to expand and release the moisture as water vapor into the outside air. It takes about 12-14 hours to completely re-new the unit. When it is completely renewed the indicator crystals will change back to blue.

Carbonation Chart

This a great chart to show you what PSI and temperature settings to use to get the carbonation levels you want.

Resources

Lastly, here are some resources you may find helpful when building your own keezer!

Sizing your chest freezer: http://www.homebrewtalk.com/f35/sizing-your-chest-freezer-corny-kegs-75449/

Carbonation Chart: http://www.kegerators.com/carbonation-table.php

100’s examples of kegerators and keezers: http://www.homebrewtalk.com/f35/show-us-your-kegerator-29053/

Custom Wood Tap Handles: www.halfyankeeworkshop.com

Kegging Supplies: http://www.kegconnection.com/

Eva-dry dehumidifier: http://www.amazon.com/Eva-dry-E-500-Renewable-Wireless-Dehumidifer/dp/B000H0XFD2

Cheap stainless steel 19” drip tray: http://www.barproducts.com/index.php

Caleb Schickedanz has been a homebrewer for over six years, and president of the Kansas City Bier Meisters the past two years. He resides near Kansas City, KS, and has actively been involved in the homebrewing and beer community in the area.  He holds a National rank in the BJCP, and hopefully soon will be a certified mead judge. Caleb's brew system includes both a typical three-tier gravity setup, as well as an electric brew-in-a-bag system.  He enjoys brewing (and drinking) almost all beer styles when he is not busy working as an IT manager.

 

Brewing with the Schick

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There's not much us Southerns love more than our BBQ and Whiskey.  That's why I think the converted gas station to BBQ and Whiskey joint in the small Texas town of Lake Jackson is heaven.  When I first found the Fill Station and sat down for a whiskey and a chopped beef sandwich I was blown away.  

There are plenty of places with great BBQ or a great whiskey selection but rarely do you find a gem like this that has both.  All this in a relaxing setting that feels part Ice House and part back yard patio.  Brothers Kyle and Kent Devine both have their passion and its on full display.  Kent handles the BBQ using family recipes while Kyle runs the whiskey business. 

  Not only do they stock plenty of rare and hard to find bottles of whiskey,bourbon and scotch, Kyle will give you the run down on each one.  Also each week on their instagram @thefillstation(be sure to follow them) he will select a bottle to highlight and give you the run down on the distillers history or maybe some unique our obscure fact about the drink along with some tasting notes.  This is where Whiskey Wisdom from the Fill Station comes from.  So sit back, pour a dram and enjoy these Whiskey reviews.

So if you can't make it to Lake Jackson to grab some grub and a glass, join us here, where we will share their pictures along with their featured whiskeys and bourbons.  Please note that all the photos are by Kent, and Kyle drops the Whiskey Wisdom.

Whiskey of the Week List

Little Book

George T. Stagg

Suntory

Four Roses

Triple Smoke

Buffalo Trace

Rock & Rye

Balcones - Baby Blue

Family Estate Bottle Rye

Weller 12yr and Weller Special Reserve

Whistle Pig - Old World Cask 

Sazerac Rye Whiskey

Buffalo Trace - Eagle Rare 10 Yr

Beam - Baker’s 7 yr Kentucky Straight Bourbon Whiskey

Willet's Distillery - Rowan Creek Bourbon

Louisville Distilling Company(Bacardi) - Angel's Envy

Buffalo Trace Distillery - Colonel E. Taylor Small Batch

Diageo - Crown Royal Noble Collection

Heaven Hill Distilleries - Elijah Craig Barrel Proof 12 Year Old

Wild Turkey Distilling Company - Longbranch

Barton 1792 Distillery - 1792 Bourbon

Heaven Hill Distillery - Evan Williams

High West Distillery - Yippee Ki-Yay

Tullamore Dew XO Caribbean Cask

Wild Turkey 101

Four Roses Small Batch

Old Grand Dad

Mitchers Small Batch

Little Book - Beam

Join us as we begin our Whiskey of the Week series with a very special new addition from the Beam Family. Don’t be fooled by the name, Little Book “The Easy” is an uncut, unfiltered beast of a blend weighing in at a whopping 128.2 proof. The first release by Freddie Noe, eighth generation distiller, son of Fred and grandson of the late Booker Noe, goes to show that American blended whiskey should never be tarnished by neutral spirits.

It’s composed of all straight whiskeys: 4 year old bourbon, 6 year old malt whiskey, 6 year old rye whiskey, and 13 year old corn whiskey. All together they make a beautiful symphony with a range of notes. 

George T. Stagg

George T. Stagg built the most dominant American distillery of the 19th century, during a time known as the Gilded Age of Bourbon. For most bourbon geeks, Stagg is the pinnacle of all greatness, the unicorn, the Mecca. However, due to this rarity, many will never have the chance to experience Stagg in its full glory.

So the good folks at Buffalo Trace have given us closest to kin, call it an offspring of Stagg, aptly named Junior. But don’t be fooled, there is nothing small about this guy. Straight from the barrel, uncut and unfiltered, this robust bourbon whiskey ages for nearly a decade and boasts the bold character that is reminiscent of the man himself. Notes of brown sugar, black cherry, and clove are balanced by smoky, peppery rye spice. Come by this week and have a full pour at half price. At nearly 130 proof, open it up with a few drops of water, sit back and ponder the greatness of America. 

Suntory

While many whiskey drinkers are still unfamiliar with the wonders of Japan, Suntory is soon coming up on its 100 Year anniversary. Inspired by traditional Scotch, in 1923 Shinjiro Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland.

Hibiki is a blended whiskey containing a harmony of over 30 grain and malt whiskies from three distilleries aged up to 30 years in a variety of casks including Japanese oak and plum wine barrels. Together this blend offers aromas of rose, lychee, and sandalwood with flavors of honey, orange peel, and white chocolate.

Four Roses

Four Roses Bourbon has one of the most interesting histories of all the distilleries in the United States. Some might believe it reached it’s pinnacle as the top selling bourbon from the 1930s thru the 1950s, when Seagrams, the owner at that time, decided to transition the brand into a blended whiskey. During this time it was made mostly of neutral grain spirit and became known as “rotgut” whiskey. Unavailable for over forty years as a straight bourbon, the brand changed hands in 2002 and was reintroduced to the US.

Now composed of 10 distinct bourbons made using two mash bills and five proprietary yeast strains, artfully blended to revive the Bourbon of the past. Sweet aromas of honeyed apples are balanced with gentle baking spices. This week come enjoy a full pour at half price as we celebrate the comeback of a King.

Triple Smoke - Corsair

Corsair is the embodiment of craft distilling. With two distilleries, one in Bowling Green and the other in Nashville, Corsair pushes the envelope by offering a plethora of spirits using a variety of grains, smokes, spices and botanicals. We are excited to share this Whiskey of the Week rightfully titled Triple Smoke.

By smoking malted barley with three different fuels - cherry wood, peat, and beechwood - they create a whiskey of no comparison. Aged in new charred oak barrels, Triple Smoke offers the sweet woody notes of an American whiskey, the rich texture and smoke of a single malt, only further enhanced by notes of cherry and beech. This week we honor the little guys in their fight for creativity and passion.

Buffalo Trace

Located in Franklin County, Kentucky, Buffalo Trace Distillery is a truly historical site with buildings dating back to 1792. While the distillery produces many styles of whiskey, including the famed George T. Stagg and Pappy Van Winkle, Buffalo Trace Straight Bourbon is the distillery's largest production and is blended in batches of 25 barrels.

Distilled mostly from corn grown in Kentucky with rye and malted barley, the bottles range from six to eight years. With sweet aromas of vanilla, honey and brown sugar Buffalo Trace is an everyday tipple.

Rock & Rye

The original American cure-all, Rock & Rye has been served in saloons and pharmacies since the 1800's. Its history can be traced back to the first American saloons, where barkeeps with lavish mustaches would pour a shot of rye whiskey and top it with a stick of rock candy. The candy would soften and sweeten the harshness of the the spirit, and with the addition of bitters, essentially become something not unlike the granddaddy of all cocktails: the Old Fashioned.

The effects of this concoction were so immediate and powerful that it migrated its way to the pharmacy where it was used to treat coughs, colds, sore throats, asthma, pneumonia, sniffles, chills, and disease of the throat, chest, and lungs. Celebrated in popular culture‚ rock and rye was mentioned by none other than Sheriff Pat Garrett as the libation of choice for his pals as they chased Billy The Kid across the rugged Western landscape.

Most recently, craft distillers are creating a resurgence of something historical and unique to America. Hochstadter's Slow & Low Rock & Rye is made with a base of rye whiskey infused with honey from Pennsylvania, navel oranges from Florida, aromatic bitters, and a pinch of rock candy. Enjoy it as an easy shot with friends, on the rocks, or with a dash of bitters to make a tasty old fashioned.

Balcones - Baby Blue

Balcones began with a couple of home brewers in 2008 in a tiny old welding shop under a bridge in Waco, Texas. With a beer background, a focus on the best ingredients, specially tailored yeast strains, handmade copper pot stills, customized barrels, and a unique Texas climate, Balcones has come to the forefront of this incredible craft distilling movement as a true catalyst.

Baby Blue represents the first Texas whiskey on the market since Prohibition and is distilled from roasted heirloom blue corn. After experimenting with a variety of maize, Balcones found that the rich, oily blue corn added a level of complexity while retaining the key flavors of American whiskey. Aged only a short time in a combination of toasted and used barrels, the whiskey touches on all the familiar woody notes while preserving the rich nutty, caramel corn overtones of the distillate. Bursting with aromas of bananas foster, vanilla, and sweet spiced butter, Baby Blue is a tasty treat for both novices and connoisseurs alike.

Willet Distillery - Family Estate Bottle Rye  

With over two centuries of history in the whiskey biz and 80+ years of barreling their own whiskey, the Willett Family is no new kid on the block. Also know as Kentucky Bourbon Distillers, their lineup extends to Johnny Drum, Old Bardstown, Noah's Mill, and Rowan's Creek to name a few. After a short hiatus of about 20 years, the family is back in full production after re-opening the distillery in 2012. During that time they continued to bottle whiskey from the existing warehouses, as well as sourcing from Heaven Hill.

Our favorite spirit that Willett produces is the Family Estate Bottled Rye Whiskey first introduced in 2008. Although once sourced, as of 2015 the Family Estate Rye is now distilled at the original distillery in their copper pot still. This whiskey has come to epitomize what rye grain is. Aromas of chocolate, baking spices, cinnamon and spearmint are balanced by sweet undertones of vanilla, orange zest, and cherry pie. The palate offers the same balance with spicy and piney herbal mintiness followed by honey and cloves

Weller 12 Year & Weller Special Reserve

Although most whiskey drinkers are familiar with Weller Bourbon, not everyone is aware of the history. W.L. Weller & Sons originally operated as a liquor wholesaler which was sold in 1908 to Julian "Pappy" Van Winkle Sr., a longtime salesman for the company. Two years later they acquired A. Ph. Stitzel Distillery and began producing a number of bourbons including Cabin Still, Rebel Yell, Old Fitzgerald, and not to mention the most highly sought after whiskey in the world, Pappy Van Winkle.

  What makes these bourbons so unique is that as opposed to using rye in their mashbill, rye is substituted for wheat, a softer, more mellow grain which lends more to the sweetness of the corn. Today both Weller and Pappy Van Winkle are produced at Buffalo Trace Distillery from the same exact mashbill, and essentially the only difference being barrel selection. This week we are offering a special treat with a double header Whiskey of the Week. Come by and try both Weller Special Reserve and Weller 12 Year side by side. Although the same whiskey at heart, it's fun to see what a few extra years in the barrel will do to a whiskey. 

Whistle Pig - Old World Cask

From the former Master Distiller of Makers Mark, Dave Pickerell, comes an incredibly layered Rye whiskey. An homage to the Old World style of Scotch whiskies, this rye is aged in a variety of European wine casks to add to it's depth and complexity. Beginning as a 12 year old 95% rye whiskey distilled in Lawrenceburg, Indiana aged in new American Oak and later transferred to barrels that previously held Madeira, Sauternes, and Port Wine.

Old World is the first rye whiskey to ever be aged in Madeira casks, a fortified Portuguese wine with flavors of roasted nuts, stewed fruit, caramel, and toffee. Sauternes is a sweet white wine produced in Bordeaux with nutty notes of peach, apricot, and honey. Port, another fortified Portuguese wine, is similar to brandy, with rich, sweet and robust flavors of dark berries, plums, figs and more oxidative nutty aromas.

When all parts are combined the sum is a beautiful masterpiece with hints of dark chocolate, blackberries, baking spices and salty taffy. Join us this week for a full pour at half price. Oh yeah. And those meaty nuggets of goodness are our Wednesday Special... Pork Belly Burnt Ends. Getcha some.

Sazerac Rye Whiskey

Named after the Sazerac Coffee House in New Orleans, the birthplace of America's first branded cocktail, Sazerac Rye Whiskey has been the key ingredient in the namesake cocktail since before 1900. With the strong French connection the cocktail was originally made using Cognac until the late 1800s when phylloxera virus wiped out most of the grapes and put a halt on the brandy supply.

The Coffee House, owned by Thomas H Handy, quickly switched gears and looked up river to their whiskey-making brethren and began substituting rye whiskey for the brandy. The barrels were stamped "Sazerac" to mark their destination and quickly assumed the name. Crafted from rye whiskey, a dash sugar, Peychaud's bitters and an absinthe rinse, the Sazerac cocktail has aromas of anise, ginger, and peppery allspice balanced by candied orange peel and vanilla.

Today it is produced at Buffalo Trace Distillery with a high corn mashbill lending it to be a softer, sweeter and more mellow rye whiskey. 

Buffalo Trace Distillery - Eagle Rare 10 yr

Another special treat from our friends at Buffalo Trace Distillery, Eagle Rare 10 Year Old Single Barrel is crafted from Mash Bill #1, their low rye recipe, which is the same juice used to make Buffalo Trace, E.H. Taylor, and George T. Stagg. What is truly special about Eagle Rare is it remains one of the only whiskies regularly available with a true age statement.

While many other whiskies have been forced to remove age statements to meet the growing demand of bourbons, Buffalo Trace has continued to age Eagle Rare to perfection, selecting single barrels to bottle with a minimum of 10 Years resting in new charred American Oak barrels. We can only hope that these time honored traditions hold constant.

With sweet aromas of toffee, orange peel, and honey offset by hints of leather and oak, Eagle Rare is one of the most complex bourbons available on the market. 

Beam - Baker’s 7 yr Kentucky Straight Bourbon Whiskey

Not long after the American Revolution, Johannes (Jim) "Reginald" Beam emigrated from Germany to the US, eventually settling in Kentucky County. At this time, in effort to encourage westward expansion, the government began granting 60 acres "corn writs" to pioneers agreeing to move west and farm corn.

Taking past traditions and turning them into present, Beam began distilling excess grains from harvest into a sweeter than normal whiskey. Baker's Bourbon, a part of the Jim Beam Small Batch Collection, is named after Baker Beam, grandnephew of Jim Beam, cousin of Booker Noe, and former distiller at Beam's Clermont plant. Baker grew up working every job from night guard to grounds labor and ultimately distiller.

Proofed at 107 and aged for 7 years, it is another rare find that still holds an age statement. Staying consistent over decades by using a special strain of jug yeast that results in a velvety texture with big oaky notes of toasted nuts, cherries and vanilla. Cheers to another great!

Willet's Distillery - Rowan Creek Bourbon

Rowan's Creek Bourbon is another gem from Kentucky Bourbon Distillers, the family behind Willett and many of our other favorites. The younger, more approachable brother to Noah's Mill, Rowan's is aged in new, charred American oak barrels for approximately 12 years then blended in small batches and proofed at 100.1% for a little extra strength that goes a long way.

Enjoy with an ice cube or a splash of water and take in the transformation as it opens up from sweet notes of caramel, toffee and burnt brown sugar to more herbaceous, spice driven aromas of mint, cinnamon, and peppery oak. Let her breath and she develops more floral and fruit undertones with hints of pears, baking spices, and vanilla. Bask in the American glory.

Louisville Distilling Company(Bacardi) - Angel's Envy

While some purists may knock Angel's Envy for tampering with what they consider a "true" Bourbon whiskey, but in reality Lincoln Henderson changed the game when he created his first and only independent project. A lifelong craftsman with a healthy respect for tradition, Lincoln also possessed a restless instinct for constant improvement. During his time as master distiller for Brown-Forman, Lincoln created a number of notable brands including Woodford Reserve and Gentleman Jack.

After retiring Lincoln had a desire to establish something new and unique with his son and began experimenting with finishing bourbons in port wine casks. Blended in small batches of 8 to 12 barrels and aged up to 6 years before finishing in ruby port casks for three to six months.

Sweet notes of vanilla, raisins, maple syrup and dark berries are balanced by bitter chocolate and toasted nuts all created by the unique aging process. Cheers to innovation and trying something new.

Buffalo Trace Distillery - Colonel E. Taylor Small Batch

A founding father of Bourbon whiskey,Colonel Edmund Haynes Taylor, Jr. was responsible for a revolution that began at the close of the Civil War when he purchased O.F.C. Distillery, the site which became Buffalo Trace nearly 100 years later. Throughout his career he started and owned seven different distilleries and is most recognized for his contribution to the Bottled-in-Bond Act of 1897, a law that gave whiskey producers a tax break and a government certification of quality.

To be Bottled-in-Bond requires the bourbon to be made by one distiller at one distillery in one distilling season, aged a minimum of four years at a federally bonded warehouse and bottled at 100 proof. These whiskies cannot be touched without the supervision of a government official present on site! Hand-crafted and aged inside the same century old warehouses constructed by E.H. Taylor, Jr. himself, this bourbon has sweet notes of caramel corn, butterscotch and anise balanced by soft peppery spice and an undertone of earthy, fresh cut tobacco.

In the 1940's Old Taylor was marketed with the slogan, "Sign of a good host." The saying still stands true. 

Diageo - Crown Royal Noble Collection

This Whiskey of the Week post is a little late due to the lack of information available on our newest addition to the bar. We have scoured the interwebs to all ends and not even a mention of the product on the Crown Royal Website! Regardless, we are excited to have scored a few bottles of this limited release from the Crown Royal Noble Collection. 

Labeled as a 13 Year Old Bourbon Mash Canadian Whiskey, to our knowledge the only thing keeping this whiskey from being labeled as a bourbon, (besides TTB), is the fact that it is from Canada! Given blindly to an experienced whiskey drinker, most will always assume by sight, smell and taste that is undoubtedly a bourbon. From the sweet corn aromas, big oaky, buttery notes and bold rye spice, this whiskey has everything you can expect from a bourbon.

Get it while you can, knowing the TTB and the protection of the term bourbon, it is unlikely that this product will be labeled as a bourbon in the near future. 

Heaven Hill Distilleries - Elijah Craig Barrel Proof 12 Year Old

The Heaven Hill Elijah Craig lineup ranges from the entry-level Small Batch to the 23 Year Old Bourbon. All begin with the same base distillate and the key is barrel selection, as each barrel is unique and ranges in it's time and influence on the whiskey. Over-aging can easily be achieved in a large warehouse and the opportune moment can be lost leaving whiskey makers with a chewy, over-oaked whiskey.

The Elijah Craig Barrel Proof 12 Year Old B517 is a perfect representation of Bourbon at it's fullest maturity. Named Whisky Advocate's #1 whiskey of 2017, they described it as "bourbon at its apex, so dangerously close to going over the crest of the hill, yet delivering a massive mouthful of incredibly robust flavors that drape leathery oak over a gooey caramel core, sprinkled with baking spice, while candied nuts and tobacco leaf notes appear on a drying finish dusted with cocoa."

Wild Turkey Distilling Company - Longbranch

Released to the market last month, one of the most recent additions to our bar and to the Wild Turkey portfolio is a collaboration between native Texan Matthew McConaughey and Master Distiller Eddie Russell. Inspired by McConaughey’s Texas and Kentucky roots, this rare small-batch Kentucky bourbon is refined with Texas Mesquite and oak charcoals – a unique method that deepens the flavor and complexity of the whiskey.

This launch marks the first time Wild Turkey has unveiled a product that bears a signature of someone other than the Master Distillers Jimmy and Eddie Russell. The name is inspired by the friends that form the longest branches of our family trees. McConaughey said, “Longbranch, in its simplest form, is an extended hand, inviting a friend into your family. So the branch that was extended to me from the Russells was a long one, one that reached from Kentucky to Texas and back again. I offered the Mesquite from my great state to add to their legendary Kentucky whiskey and together we made Longbranch.” Beginning with an eight-year-old base which is unmistakably Wild Turkey, the bourbon shows classic aromas of vanilla, oak, sweet spices, and a hint of mesquite smoke. Flavors of caramel, honeyed pears, and hints of orange citrus round out the palate. The subtle, smoky finish is buttery smooth, with notes of gentle pepper and toasted oak, reminiscent of sweet mesquite barbecue.

Truly a great introductory bourbon with a lower proof and a touch of sweetness, Longbranch makes a great complement to the Wild Turkey lineup and can be enjoyed by all whiskey drinkers. 

Barton 1792 Distillery - 1792 Bourbon

This past Friday morning, thousands of barrels of whiskey came crashing down at the Barton 1792 Distillery in Bardstown, Kentucky. While repairing a wall, something gave at Warehouse #30, originally built in the 1940s, and led to the collapse of more than 9,000 of the 20,000 barrels each holding 53 gallons of bourbon.

In honor of this loss, we have decided to make 1792 Bourbon our Whiskey of the Week. Established in 1879, Barton 1792 continues today as the oldest fully operating Distillery in Bardstown, Kentucky. Made with a high-rye mashbill, bold baking spices are complemented by sweet flavors of vanilla and caramel. Raise a glass to perseverance. 

Heaven Hill Distillery - Evan Williams

Evan Williams started a distillery along the Ohio River in 1783 after emigrating from Wales, establishing the first commercial distillery in Kentucky and being one of the first distillers to use corn. Immediately following prohibition, a group of investors, including Joseph L. Beam, founded Heaven Hill Distillery in 1935, the current distiller of Evan Williams.

First released in 1983 and hand-selected by Parker Beam, the Single Barrel series are vintage dated with the date it first entered the barrel, along with the year it was bottled, and the serial number which references the barrel from which it came. Named Whiskey of the Year five consecutive years, it's almost like each vintage keeps getting better. Aged 7-8 years and bottled at 43%, each barrel will have it's unique characteristics, but overall display notes of tropical fruit, vanilla, caramel, and peanuts. Join us this week as we celebrate the birth of America and her Spirit!

Balcones - Texas Rye

Despite the fact that Bourbon is King right now, it has an older brother that's returning to the spotlight. Historically, rye whiskey was actually the first whiskey produced in the US before the whiskey tax was imposed, pushing settlers from the North East over the Appalachian Mountains into abundant corn fields, leading to the production of Bourbon.

If you are unfamiliar with rye, it's easy to compare bourbon (corn based) with cornbread and rye to the familiar, pungent spice of rye bread. There are a number of reasons that Bourbon took precedence, but one of the primary reasons is the difficulty it takes to distill rye grain. Ask any home brewer, and rye mash is a sticky, gummy mess. Add heat to that equation and you can easily end up with a mucked up still and a long cleaning sesh. This is why the majority of rye whiskeys are produced out of an Indiana distillery that sells to independent bottlers, who then slap a label on it and call it their own.

We are incredibly excited to share the newest release from the first Texas whiskey distillery, Balcones Distilling, out of Waco. Typically the more rye, the more muck, but that didn't stop these guys from going balls to the wall and making a rye whiskey with a 100% rye mash. Using predominantly Elbon Rye from NW Texas, accompanied by crystal, chocolate and roasted rye, the result is sweet aromas of cinnamon spiced chocolate cherries.

Truly a beautiful expression with flavors of creamy, buttery toffee, peppery spice and hints of coffee and peanut butter. Balcones head distiller, Jared Himstedt, said: “We are so proud to finally be releasing our first ever Texas Rye expression this year to celebrate our first decade as a Distillery.” Come celebrate Texas Craft Whiskey.

Lousiville Distilling(Bacardi) - Angel's Envy Rum Cask

One of my favorite Single Malt Scotches is @thebalvenie Caribbean Cask finish. The Scottish have mastered an incredible art of maturing their whiskies in secondhand barrels to produce some of the most complex and layered drams in the world. Don't get me wrong, I LOVE what new American oak does to a whiskey, but I still have a deep appreciation for the Scotch. Not everyone shares this mentality and believes double maturation of American whiskey in various barrels is sacrilegious.

Which brings us to the current Whiskey of the Week: Angel's Envy Rye. In the past we featured Angel's Envy Bourbon, finished in Port casks, and talked about how Lincoln Henderson revolutionized American Whiskey... the Rye takes it one step further.

Beginning with a base of raw, spicy, and earthy rye aged in new American oak and showing big notes of black pepper and clove, the whiskey is then matured 18 months in Caribbean Rum Casks. The rum casks mellow the rye spice while complementing it with sweeter notes of coffee, maple, pecan and baking spices. Honestly, a match made in heaven. The rye whiskey tends to be a little harder to find than the bourbon, but we got our hands on a few bottles and are excited to share it with all of you!

Beam - Basil Hayden's Two by Two

If you stare long enough at the rye field, I swear unicorns keep popping out. Coming off the very rare Angel's Envy Rye, we happened upon a handful of bottles from Basil Hayden's limited release Two By Two Rye. If you are not familiar with Beam's Small Batch Series, it includes Knob Creek, Booker's, Baker's, and Basil Hayden. Basil Hayden is a high rye bourbon, with almost twice the rye found in a normal bourbon giving it a nice pungent spice.

Drawing inspiration from this, Beam decided to double down and blend two ryes with two bourbons. A mix of 5 year rye, 7 year “high rye” rye, 13 year bourbon and 6 year bourbon in a ratio of 80% rye and 20% bourbon. Beam says they wanted to bring together whiskies from their large variety of aging stock and create a whole greater than than the sum of its parts, something “incredibly balanced that embodies the best that both types of whiskey have to offer the sweetness of bourbon and the spiciness of rye.” I love that even as one of the largest whiskey producers, with deep roots in tradition, Beam is still open to trying new things.

This has to be one of the most artfully blended whiskies we've tasted in a long time. Caramel, brown sugar and honey notes from the bourbon are beautifully complemented by the woody rye spice undertones of pepper and baking spices.

High West Distiller - Yippee Ki-Yay

Of all the rye whiskies we have offered as Whiskey of the Week, this is hands down the most rare. This is not a marketing ploy. I promise. If you read this post and still don't get it, maybe you never will. We took a shot in the dark last week and put this on our order list. Somehow, by the grace of God, it magically showed up. The first case to ever come into this county, and we got the whole shebang! It only makes sense to let everyone share this experience. High West is a blender of whiskies. While they distill a handful of their own spirits in Park City, Utah, most of their whiskies are sourced and blended to create something greater

. What's most important is the transparency that High West chooses to have. Where most merchant bottlers will purchase juice, bottle, slap a label and put something kitschy like "made in Texas" all to make a sale, High West prefers to arm consumers with information. Next time you grab a bottle of your favorite "Texas whiskey," turn it over and look for where it was distilled. You'll likely find "bottled at" or "produced at," but rarely the place where it was distilled and originated from. Flip over any bottle of High West and it tells an accurate account of the whiskies blended in each bottle, detailing their age, mashbill and sometimes source. This is a class act in a world full of smoke and mirrors.

This particular whiskey is a blend of three distinct Rye whiskies: 2 year old (95% Rye) from MGP, Indiana; 16 Year Old (53% Rye, 37% Corn) from Barton; and High West distillate of 80% Rye, 20% malted rye. Some of you know this blend as the High West Double Rye that normally sits on our shelf. You would not be wrong, however this girl put on her finest dress. By taking the Double Rye and introducing it into used French Oak Barrels which previously held California Syrah and vermouth, High West came up with something totally unique. With big notes of cinnamon, cedar wood, and a little spearmint, it definitely has a strong rye backbone. As it opens up, aromas of dark chocolate, cherry cobbler, and red berry jam nuances develop from the time spent in the old wine barrels.

This particular post has become quite lengthy, as excitement screams through my fingertips. For any of you that have made it this far and still are not salivating at the thought of this dram, it might not be for you. As far as the rest of ya... Yippee Ki-Yay ****** ******... Come getcha some. 

Tullamore Dew - XO Caribbean Rum Cask

As our summertime starts to dwindle, we wanted to squeeze something fun in the mix and introduce Tullamore Dew XO Caribbean Rum Cask Finish. The latest release is inspired by the brand's new global campaign, The Beauty of the Blend.

Through experimenting with a variety of barrels, Tullamore Dew found their first release of the campaign, one that beautifully balances Irish heart and Caribbean soul. Beginning with the original triple distilled triple blend of pot still, malt and grain Irish whiskey, it is then finished in first-fill XO Carribean rum casks previously used to age Demerara rum. Demerara rum is made in Guyana, a sugar producing country since the 17th Century who originally supplied rum to the British Navy. Comparable in style to Jamaican rum, Demerara rum is characterized by a smoky, burnt sugar funk with underlying tones of over-ripened tropical fruits.

By aging Tullamore Dew in the Demerara casks, the whiskey becomes accented with all those beautiful aromas including vanilla, citrus, soft spice, rich caramel and sweet exotic fruits like bananas, dates, and raisins. In the words of great George Clinton, "We gotta have that funk."

Wild Turkey - 101

Wild Turkey in it’s natural habitat.
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Nicknamed the "Buddha of Bourbon" and "The Master Distiller's Master Distiller," for more than 60 years Jimmy Russell has been the artist behind Wild Turkey, making him the longest-tenured active master distiller in the world. Their flagship brand, Wild Turkey 101, has been in production since 1941 when most bourbons were being bottled in bond (100 proof).

The story goes, in order set themselves apart, Wild Turkey began bottling at 101 proof. By using a high rye content and the deepest charred barrels, 101 explodes with flavor. On top of this, Wild Turkey is distilled at a lower proof in order to retain more flavor. This means it comes out of the barrel around 109 proof and essentially requires less dilution.

So while not "barrel proof" this is about as close as you can get. What's more is that Wild Turkey 101 still holds an age statement of 6-8 years. Although not heavily marketed or boasted on the front, flip the bottle over and you find a wealth of information. Notes of toasted oak, blue bell ice cream, and butterscotch are balanced by peppery cigar box aromas. Cheers to an American Standard. This one's for you.

Four Roses - Small Batch

By using 2 different mashbills and 5 yeast strains, Four Roses produces 10 bourbon recipes each with its own unique character, spiciness, and rich fruity flavors. Four of these recipes are married to create Four Roses Small Batch Bourbon, including OBSK, OESK, OBSO, and OESO.

The first letter is always O and represents the production facility, Four Roses Distillery.

The second letter refers to one of the two mashbills: E (75% corn, 20% rye, 5% malted barley) or B (60% corn, 35% rye, 5% malted barley), the latter being the fuller-bodied, spicier mash of the two.

The third letter is always S and refers to the whiskey distillation, straight whiskey.

The final letter, and possibly the one that carries the most significance is the yeast strain, with each one offering subtle nuances to the respective bourbon: V (delicate fruit), K (slight spice), O (rich fruit), Q (floral essence), or F (herbal notes).

The Small Batch is blended in batches of roughly 250 barrel dumps, each barrel aged 6-8 years. By artfully blending these recipes, Four Roses Small Batch lends notes of mellow spice, rich fruit, and hints of sweet oak and caramel. If you love geekin out over whiskey and yeast strains, come and see us this week for a half price pour.  

Beam - Old Grand Dad

Old Grand Dad was named after the distiller Basil Hayden who set himself apart by distilling his bourbon with a higher rye percentage. His art of distilling was passed on to his son and then, in turn, his grandson. It was his grandson that then honored Hayden by naming his famed whiskey "Old Grand Dad."

First bottled in 1882, OGD has a mashbill of 63/27/10 Corn/Rye/Barley, for a lighter, spicier flavor. During Prohibition, OGD was produced by a pharmaceutical company, and was one of the few distilled spirits permitted to be prescribed as medicine. It was at this time that Bottled-In-Bond was introduced, meaning that it had it was all distilled in a single distilling season, aged at least 4 years under government supervision, and bottled at 50%ABV.

Lastly, the bottle's label must also list the distillery and bottle location (if different). Maybe one day this transparency will carry over into other non-bonded whiskies, taking away all the smoke and mirrors that merchant bottlers hide behind. OGD is hands down one of the best value whiskies and sits in our well. Big notes of caramel, oak, spice, and vanilla. 

Mitcher's Distillery - Small Batch

There is a lot of confusion in the industry on what classifies as "small batch." Problem is there are no clear criteria on what defines "small batch," leaving it up to the whiskey producer. This could translate to 5 barrels or 5,000. Michter's regulates this by batching in a holding tank sized to fit no more than twenty full barrels, leaving no room to "blend out" imperfections.

Additionally, Michter's takes the extra step of toasting their barrels before charring, helping to make the wood’s sugars more accessible. These sugars caramelize and concentrate to form the "red line" in the barrel stave cross-sections due to the heat, ultimately adding more flavor and color to the whiskey as it seeps through the char to the caramel red line.

To start the aging process, Michter's enters the barrel at 103 proof (as opposed to the industry norm of 125 proof). Historically regarded as the gold standard of Kentucky, the lower entry proof allows for the concentrated sugars in the toasted and charred wood to dissolve more readily into the distillate as it cycles in and out of the barrel. Michter's is nuanced, mellow and earthy with rich caramel and balanced vanilla, stone fruit notes, smoky depth, and an oaky finish.

  Imagine the freedom of drinking and roaming the streets with an ice-cold beer in your hand, instead of being shackled to the property limits of a bar because you were not allowed to take your drink outside. Sometimes, you just want to see where the night takes you, and the night will not always wait for you to finish your drink before moving on. The magic question is: can you drink beer in public? Can you drink in public in general?

  The answer is yes, but don’t start pulling your beer out of its paper bag quite yet. You’d be surprised by the number of places in the US that you can drink in public, but it is safe to know for sure beforehand, so you don’t have any unfortunate encounters with local authorities.

  There is some drinking gear that is made to help you low key drink in public, such as a paper bag to conceal your drink (classic, but risky) and the beer belly/beer rack (an innovative gadget designed to conceal beer within your clothing).

  Instead of trying to conceal your drinking within a clever but slightly inconvenient drinking gear, consider visiting an area where public drinking is legal. A common drinking in public rule is to keep your drink in a plastic cup, and this is a much-needed rule for safety reasons. Without further ado, here are 13 places, in no particular order, where drinking in public is allowed:

1.     Savannah, Georgia

Despite being one of the classiest southern cities in the country, there are no open container laws at all here. The limitless elegance offered by the Historic District of Savannah only gets better with the open drinking. Locals often enjoy relaxing in Johnson Square Park with their beloved beverage of choice.
The rules are:
-       Your drink needs to be in a plastic cup
-       Your drink cannot exceed 16 ounces

**Drinking Establishment to Visit**

 Distillery Ale House - Craft Beer bar resurrected to honor the buildings former speakeasy.  Now that is a proper way to honor the drinking culture of the South!

2.     Huntsville, Alabama

-       Keep your drink in the to go cups
-       You can’t re-enter the bar or restaurant with your drink after you leave with your to go cup

**Drinking Establishment to Visit**

3.     Butte, Montana

There are pretty lax drinking laws in the city of Butte, Montana. This city revels in its Wild West feel and open drinking is allowed any time except from 2am to 8am, giving you 18 hours of beautiful drinking freedom.

Silver Dollar Saloon - Warm up next to wood burning stove with a cheap drink while listening to live music.  Always a good time said by locals and tourists alike.  

4.     Erie, Pennsylvania

Photo Credit Charanjit Chana

Have you ever noticed that when you meet a Yankee who obviously has little to no knowledge about the South, he’ll try to ingratiate himself with you by mentioning some things he loves or knows about the South? Generally these things tend to be our weather, our accents, noteworthy Southern bands, a sports team or two, and a particular Southern alcoholic beverage that makes most normal folks’ stomachs turn.

Is Southern Comfort Any Good?

Cheers,

M.J. Moye

Club Member #25

 

 

 

 

 

 

 

 

 

Looking for a shot of something else?  Try our article on:

 

 

 

Oh my I can't remember last time it was this cold in the South!  People in Texas actually got to wear their favorite sweater and scarf because they needed it, not just for fun.  Sadly this kind of weather also brings all sorts of cold's and sniffles.  However don't worry, we have the remedy for you, the Hot Toddy.

Easy and quick to make, it feels great on a sour throat and tastes great.  This drink has been around centuries and has gone through several transitions.  The one that we prefer is thought to have originated from Scottland.

When it comes time to grab the bourbon, no need to reach up to the top shelf and grab your bottle of pappy.  Pretty much any old bourbon(or whiskey) will work. Of course there is a Hot Toddy glass, but feel free to use your favorite coffee mug.

Grolsch Tree

Here is a sweet tree made from those iconic Grolsch flip top bottles.  Even the color is perfect for a tree.  You know that those bottle are very popular among the home brew crowd, so they won't be going to waste after the fat man visits.

Jack Daniels

You have any idea how much whiskey that was?  Well each barrel is roughly 265 bottles of Old Number 7.  How many bottles do you think came out of this tree? 

Christmas in Australia

This Aussie definitely got into the Christmas Spirit making this tree. Wonder why it's made out of Victoria Bitter and not Fosters?  Well that's because no one from the land down under drinks that crap!  Wearing flip flops during Christmas just like in Texas, someone get this man his honorary Southern Drinking Club Membership Card!

Vino Tree

Here is the ultimate wine lovers tree!  I have no idea how many bottles of wine were used.  What do you bet they did something cool with all of those corks too?

Whiskey Bent for Christmas

You know the person that made this tree will also put some bad ass gifts under it.  Maybe a bottle of Pappy?  Who know's but I wish they drew my name for the secret Santa.  The lights were a nice touch!

Garrisons Brothers

This one really has a special place in my heart seeing as I have visited the Garrisons Brothers  Distillery.  If you are ever in the hill country of Texas west of Austin and North of San Antonio you will find this place tucked away.  In fact after parking at the main gate you have to take a "hay ride" out to the farmhouses where the magic happens!

As we often like to point out, some of life’s best moments involve drinks and friends. Some of these best moments also include games. In fact, some games seem to be specifically designed for enjoying some drinks while enhancing camaraderie with some friendly competition.

Think about it…. Can you imagine shooting pool without a fine ale or lager in hand? Ever been to a pool hall that doesn’t serve drinks?

Or, how about darts? It’s certainly a popular game in America, where it’s generally played in accompaniment with drinks, but for Great Britain and commonwealth countries it’s almost considered a national pastime, and one distinctly tied to drinking. In fact, you’d be hard pressed to find a pub or tavern in Great Britain that doesn’t have a dart board.

Horseshoes? Yeah, we’ve never pitched a round of horseshoes absent a few drinks.

Chess…? Well, not really; though a heated game might call for a tumbler of single malt.

Foosball and beer? Check! Shuffleboard…? Check!

And there’s cornhole, which is perfectly suited for playing while drinking with friends. In fact, cornhole has emerged as tremendously popular game to play while tailgating or during backyard BBQs. And both of these pastimes are certainly conducive to sharing good times with good friends, along with some fine spirits and hearty beer.

And that’s why the Southern Drinking Club will soon be selling custom-made cornhole boards —“Good people, having good times” while enjoying some drinks and fostering camaraderie with some friendly competition.

 And at this juncture, we realize that we’d better explain exactly what cornhole is, as some folks may not be familiar with the game. Especially those folks who live up in the far north where the warm season only lasts about about five weeks, you know, those yankee states of Maine, New Hampshire,Vermont and the like.

We’d like to claim that cornhole is a Southern invention, but must confess that it appears to have evolved out of the game of quoits, which was reportedly first played by the ancient Greeks. “Parlor quoits” became quite popular in Europe during the 1800s, and the game was patented in 1883. The original patent holder sold the rights to a U.S. toy manufacturer who marketed a variation of the game called “Faba Baga.” That official game never really took off, but Americans had likely been playing similar games all along, what with historical accounts of various bean bag-style games being played over the decades.

The origin of cornhole that we know emerged in Cincinnati, Ohio at the start of this decade, and quickly became a regional fad, which then spread across the country. As there were no standardized rules of play, Cincinnati resident Ryan Whetstone established the Cornhole Game Association (now known as the American Cornhole Association) and developed official rules based on responses he received from an online survey.

Similar to horseshoes, cornhole involves pitching items at a target some 30 feet away. But rather than getting a ringer, participants score points by pitching a corn-filled bean bag near or through a six-inch hole on an angled two-foot by four foot board. A bag through the hole nets the player three points, while a bag that successfully lands on the board is worth one point. The game is organized by innings, and players or teams throw four bags per inning, and the winner is generally the first player or team to reach 21. Despite official rules, there are variations on scoring and the number of points needed to win a match.

Naturally there are fouls, such as crossing the “foul line” or dropping the bag, but given its connection to drinking, the addition of drinking-related fouls and penalties is fairly common. And, as with many games, players have developed their own cornhole lingo to describe play and the cornhole culture. Some of our favorites include:

• Cowpie—a bag that lands on the board for a

• Drano—a bag that falls through the hole for three

• Grasshopper—a bag that bounces of the ground to land on the board for a

• Screaming Eagle—a bag that goes beyond the board without touching it.

• Sally—a weakly tossed bag that lands in front of the

• Hooker—a bag that hits the boards and hooks around a blocking bag to go into the

• Cornucopia (aka “Cornholio”)—when a player scores four in-the-holes in one inning.

• Shotgun— throwing all of the bags at

• Cornfusion—When players or teams can’t agree on the inning’s

So now that we’ve peaked your interest and you known what cornhole is, get out there and play. Practice those Dranos, and you’ll be scoring a cornholio in no time. And, keep an eye on our website for the introduction of our customized cornhole sets. No doubt that you’ll want one to entertain your friends at BBQs and during tailgate season.

Here is a drink that will never go out of style!  The Old Fashion is what I use to measure a good bartender.  Also a fantastic go to drink to order when the bar keep asks what ya having and you haven't got time to think about it.  It's a simple and straightforward whiskey drink that looks good in your hand and tastes even better.

Ingredients

Sugar Cube

Angostura Orange Bitters

Club Soda

Rye Whiskey

Directions

Place a sugar cube in glass

Add 2-3 Dashes of Bitters

Splash of Soda

Muddle the sugar

Pour in the 2 ounces whiskey

Garnish with an orange peel

Toast to Good Times with Good Friends and enjoy!

First off I want to thank the first responders of Texas that leave their family and head out into danger to help those in need!  Thank God my family and I are safe and dry.

  So after a sleepless night in the hardest rain I have ever seen,  I was curious as to what it looked liked by my house.   Grabbed my jacket for the light rain that was coming down a down and walked east on North St to the I45 over pass.  Here is what I found.  Remember this is a 12 lane road!

I45 North Bound

South Bound I45 about 1 mile from Downtown

Wonder what's in the Cup?

After seeing that I walked south of my house to see what the White Bayou was "up" to.  Would of been surprised if I just hadn't seen the new river running through Houston. 

Woodland Park on Houston Ave

This is approximately 1/2 Mile north of White Oak Bayou St on Houston

 So it doesn't look like I am headed anywhere anytime soon.  Everyone that has ordered some drinking gear or shirts will be getting an email with updated shipping times, but I can guarantee you it will be delayed!  Now it's time to get back to my Hurricane Party!

Cheers,

Jeremy

Johnny Walker Upstaged

Being that we here at the Southern Drinking Club try to keep abreast of all news related to alcohol and its consumption, we were shocked to recently learn that a Chinese firm has overtaken the maker of Johnnie Walker as the “world’s most valuable liquor maker.”

Better get to Walking

But then again, being that we are American—and perhaps more importantly, Southern—I don’t tend to spend a lot of time worrying about news from far-out-of-the-way places such as China, Myanmar, California, Point Nemo and the like.

Nevertheless, it was a bit disconcerting to learn that as of early April, Kweichow Moutai became the largest liquor company in the world, with a value of $71.5 billion.

$71.5 billion—now that’s a lot of shots worth!

But what exactly is Kweichow Moutai? And, perhaps more to the point, how’s your favorite bartender going to react when you belly up to the bar and ask for three Pinot Grigios for the ladies, three Live Oak Hefeweizen’s for the menfolk, and an accompanying round of Kweichow Moutai for the table?

Chances are that your bartender is not going to know WTF you are on about, but Kweichow Moutai was actually first introduced (conceptually, anyhow) to America in 1972, when the Chinese feted President Richard Nixon with their national drink during his famous official State Visit (during which aides reportedly worked overtime trying to limit the presidential intake).

Despite that early introduction—and perhaps because CBS News Anchor at the time, Dan Rather, described it “like liquid razor blades,”— Kweichow Moutai has never really taken off in the states, or anywhere but China, for that matter.

Well, I screwed it up real good, didn't I? Richard M. Nixon

Its current success as the world’s leading liquor brand has more to do with demographics than anything else. While the American and European markets continue to favor Johnnie Walker by a wide margin over Kweichow Moutai, the overall potential market from both combined is less than the 1.4 billion population potential market in China. As it stands now, 95 percent of Kweichow Moutai sales are generated from within China, with less than 5 percent coming from the U.S. and Europe. Johnnie Walker, meanwhile, generates most of its sales from Europe and the U.S., though at a lower price point and smaller potential market.

You can find Kweichow Moutai, and other Chinese variants throughout America, but at an average price topping $200 per bottle, it has not proven to be an in-demand product. But you can help change that by asking your favorite bartender to carry it.

Ray calls it the "herpes of liquor"

Do us a favor though, and let us know what your bartender tells you. Oh, and please fully describe the flavor of liquid razor blades.     

Cheers,

M.J. Moye

Club Member #25

   It’s that time of year for us in the Southern Gulf Coast, hurricane season.  Weathermen with records worse than the Cleveland Browns predict storms and show us maps of wiggly lines that always lead to our door step.  There are dire warnings to always keep a full tank of gas, two weeks of rations and to charge your cell phones.     

Not all bad advice

   After the storm you are instructed to stay put in your home, unless there is structural damage.  Make sure to beware of hazards like downed power lines, weakened tree limbs and poisonous snakes. 

"Don't drink the water, fish screw in that stuff!"

  Also you are warned to not drink the possibly contaminated water, just like the patron saint of beer Saint Arnold used to preach!

   All Solid advice but we fill they are lacking in some important advice.  So here is where we come in to help, and party! 

The Southern Drinking Club’s Hurricane Drinking Guide

 In our experience when not evacuating it is best for friends to come together to ride out the storm as a group and have a Hurricane Party!  Pick the friend’s house that is best suited for entertaining and surviving.  Now load up coolers of frozen meat, everything from your fishing trips to the time at the hunting camp.  Power is going to go out so might as well bring it all.  Also your favorite board games(especially ones you kick ass at), first aid supplies and most importantly your stash of booze.  Yes bring all of your top shelf liquor, beer and wine, there is always a chance your house won’t be there when you get back! 

 "Hurricane Party?  Lemme grab my beer and I'll be right over!"

  During the Storm

  As the hurricane arrives the first instinct will be to take your bottle of Jack outside, take a swig, then to hurl the bottle into eye of the storm.  Yes, it would be a cool story, but most likely you will end up getting smacked by flying debris and even worse, down a bottle of valuable liquor.   More importantly you will need every drop of that sweet Tennessee nectar.  All likelihood you will be stuck indoors passing the time in close quarters with the same people for who knows how long, so you can see why having proper social lubrication will be important. 
  

  That no power thing makes your fridge about as worthless as a set of tits on a bull.  So that is why I suggest popping open any and all bottles of champagne you have.  Why not toast with you and your friends for riding out the storm of the century.  No one drinks warm champagne, and unless you drink it all, that is exactly what you are going have in the next few days. While you are at it, why not juice some lemons and shake them with the remaining ice, then add an ounce of gin to make it a French 75!  Sure flood waters may surrounding the house, but that’s no reason to not show a little class.

  Day 1

First day after the storm it is guaranteed that a little day drinking is going to happen.  So when it comes time to grab a beer, I highly suggest filling your favorite koozie with an IPA or Pale Ale while they are still chilled.  Light beers can go down while warm and beers like stouts and Belgian ales are even recommended to be served at higher temperatures.  Besides, any brewer will tell you that IPA’s are best drank at their freshest!  However if you don’t have IPA’s, follow the rule of thumb that low alcohol beer tastes better cold while full high alcohol brews are better warmer.

  Now if you are not a beer swilling southern and prefer the vino, we have a plan for you too.  Just like any other Sunday brunch, pull a cork on your favorite bottle of white wine.  While a proper Southern Drinking Club member will always have the appropriate glassware for each varietal of wine, we suggest you leave them in the cabinet.  Water will be in short supply, so let’s not go wasting it washing glasses, especially when wine comes in a perfectly capable drinking vessel.  So take the bottle in handle and wonder out to survey the damage.  No one will judge you; it’s a hurricane party, so do it up!

  First Night after the storm is perfect time to for the Mother of all BBQ’s!  Remember all those coolers of meat everyone brought, well they are not getting any fresher so this is the time to light the grill.  Cooking on wood or charcoal is a debate for another time, just light up whatever you have at hand.  After that it’s time to toss on anything and everything that walked, swam, or flew onto the grill.  Piles upon piles of tasty meat are stacked high and you might notice the lack of veggies.  When you can only grab a few things before you evacuate your home, lettuce just doesn’t make the list. 

Not a veggie in sight!

So while you are taking down a plate of steaks, snapper, turkey, and tamales (they were in the fridge too,) it’s time to reach for the red wine.  Cabernet, Pinot Noir, Merlot, Zinfandel or Malbec, doesn’t matter, it’s time to crush the red grapes.  Bonus imaginary internet points if you have Port.  No need to drink anything else, the meat coma that is coming will put you down for the night. 

   Day 2

You should have an idea how long this party is going to last by now.  Depending on this, it’s most likely time to break into the hard stuff.  Yes we have been holding off on our friends Jack, Jose, and Jim, but it’s time to call them from the bullpen.  See you have been around your friends longer than normal, and there is a good chance they are starting to wear on you!  Don’t worry this is normal, especially when you combine the close quarters, high temperatures, lack of proper hygiene and mosquito’s.

   So let the spirits flow and pass around some bottles like you are in a rock band.  Hope you like them served “neat”, because that is the style of drink that is going to be popular without ice and mixers!  Being drunk enough to not notice your buddy is stealing from the bank in Monopoly is a fantastic idea.

Let's hope it has not come to this

  Day 3 +

  The End has hopefully come at this point.  Should it be safe enough the party will be winding down and everyone can part ways and go back to normal.  Congratulations you have not only survived this hurricane party but rocked it, well like a hurricane!

 Just in case you do need some non drinking advice on Hurricanes Preparedness please visit here.

  Also why not get yourself a bad ass Drinking T Shirt!

Ingredients
1.5 oz Tito's Vodka 
.5 oz of Lime Juice
1/2 cup Ginger Beer
Lime Wedge
Ice

Directions
Crush Ice in Copper Mug
Add Tito's and Lime Juice
Pour in Ginger Beer
Garnish with Lime

 

I was recently enjoying the pleasant weather by downing some beer on my back porch with a couple of friends when talk turned to ABV (alcohol by volume) levels. While I had been trying to get my friends to focus on ideas for new Southern Drinking Club-related gear and apparel, they were more interested in what beer I’d served up and how strong it was. When I told them it was Saint Arnold’s Bishop’s Barrel #13, one of them noted that at 12% ABV, Bishop’s Barrel #13 was like drinking two-and-a-half beers in one, and wondered how many he could down in one sitting without any noticeable repercussions.  

 Turns out we are not the only ones that enjoyed this beer, photo credit to Hank Lewis-HankOnFood.com 

My other buddy noted that 1) Bishop’s Barrel #13 was “sipping beer;” 2) that it was a weeknight; and, 3) therefore certainly not a good night for any alcohol-induced repercussions. He then said that if we lived in Tennessee we wouldn’t be having this conversation because the legal ABV there was only only 8%.  

I had to correct him on that score, because, as a Southern Drinking Club Member and know-it-all with regard to most things related to drinking, I knew that Tennessee does not regulate beer by ABV, but by ABW, which is “alcohol by weight.” I also knew that Tennessee’s 8% ABW translated into about 10.1% ABV, which, while among the lowest in the South, was better than that state’s pre-2015 ABW of 5%, or roughly 6.2% ABV.  

Anyhow, so much for brainstorming about new Southern Drinking Club Tumbler colors or new drinking shirt designs. Nope, we spent the next two hours pretty much talking about state ABV limits in beer and other weird state laws relating to alcohol. Naturally we don’t always agree, but that’s where an iPad and Google come into play. And because I now know all about state ABV levels, and about weird state laws relating to beer and other libations, I’m going to share some of this knowledge with you. 

Weird Liquor Laws

Let’s start by what my friends and I agreed has to be the most absurd beer-related law in the country. This bit of absurdity was recently enacted in the State of California which would undoubtedly regulate their citizens’ underwear color choices if given half the chance. Anyhow, California, which leads the nation in microbreweries—more than 100 in San Diego alone—and wineries, also leads the nation in number of college-level classes and degree programs that help support the burgeoning industry. After all, college educated brew masters and vintners are sure to excel at making the best beers and producing the finest wines.  

That is unless the underage budding brew master and/or vintner are allowed to sample the wares during their education. 

   The innovative geniuses who run the state found a work-around though, with the aptly nicknamed “Sip and Spit” law, which allows underage college students to “participate in sensory analysis” of their chosen field of study, but without swallowing. The key tenets of this 2015 law are that: 

• “qualified” students may “taste” but not swallow the beer or wine 

• “taste” means draw an alcoholic beverage into the mouth, but does not include swallowing or other forms of consumption (I think this was pretty much already made clear) 

• “qualified” means 18 years or older and enrolled in a degree program for enology (study of wines) or brewing 

• an authorized instructor above the age of 21 must be in control of the alcoholic beverage (guess that means the instructor will hold the actual mug or glass)  

• “tasting” is not allowed in any location beyond where the “sensory” course takes place 

• the law does not allow students under age 21 to taste wine or beer outside of an educational setting (yeah, they already made that clear…dummies).

That's a whole lot of spittin

 To give the State of California a bit of leeway, I’ve got to admit that we learned that other key wine- and brew-making states have similar laws on the books. The absurdity comes from the fact that California was the last of them to figure out that a brewmaster or winemaker might need to taste their wares.  

A close runner-up in weird ABV levels/laws comes from within our Southern homeland via our right-next-door neighbor Oklahoma, which has decreed that beer over the 4% ABV (3.2% ABW) limits can only be sold at room temperature. 

This was an eye-opener because I had long wondered how I found myself sitting on a curb in Norman, OK many years ago drinking piss-warm beer after watching my Texas A&M Aggies football team get slaughtered 77-0 by the Oklahoma Sooners. My dejected self sitting on a curb had always made sense, but that warm beer—not so much.   

Moving on… 

…and moving to the northwest, Utah is especially archaic with regard to its ABV/ABW, because beer sold in grocery stores is limited to a 4% ABV (3.2% ABW), while pretty much anything goes with beer sold by most bars and restaurants. That is as long it’s served in a bottle, and with a side plate of food. Draft beer is another doggy-downer with that same 4% ABV limit found with grocery store beer sales. 

Brigham Young looking rather smug after signing a law pretty much banning good beer being sold from refrigerated grocery stores

Colorado is another state that restricts ABV limits for beer sold in grocery stores. You can find all the high ABV brew you want in dedicated alcohol retail stores, but anything sold from a grocery store has to be 3.2% ABV or less. We would guess that grocery stores there don’t look to beer sales to boost their margins.    

For some real idiocy with regard to beer sales we’ll look to the north, where the states of Pennsylvania and Michigan prohibit the sale of “non-alcoholic beer” to those under 21. No comment about “idiocy” or “absurdity” needed here, as these laws go well beyond both.  

Also up north, the state of Maine has an interesting beer law on the books that allows bars and restaurants to serve beer and alcohol starting at 6 am on particular Sundays. That is, those few particular Sundays in a given decade that might happen to fall on the same day as St. Patrick’s Day. While that probably makes for a few early risers up in Maine on those rare occasions, folks out in Arizona who enjoy an early morning beer probably don’t worry about setting the alarm because beers sales there start at 6 am every day.   

 Not sure a Bud is worth crawling out of bed that early

Here in my state of Texas there are all kinds of blue laws regulating the purchase, possession, and consumption of alcohol. Of course, given that there are 254 counties, and that each county can set its own laws regulating beer and alcohol, and well, you’ve got yourself a potential schizophrenic mishmash of regulations. But really, it’s pretty much a case of what you can drink where, as some counties only allow beer, while others allow all spirits but only in restaurants, and only a select few prohibit all drinking outright. Chances are, if you want to find a beer (or three) you’re not going to have any trouble. But if you do find yourself in a buzz-kill dry county, just drive an hour or so in any direction and you’ll undoubtedly soon find some beer (or other alcoholic beverage). 

There’s also a law in Texas that makes it illegal to take more than three sips of beer at a time while standing.  

Really? Well, the guys at Brash Brewing get around this one with ease with their 5 o’clock shotgun, which only takes one sip to drink each beer.   

Oh, and Texas bonus if you’re underage and with a parent or spouse who’s of drinking age. Texas is one of only ten states that allows parents to buy a drink for their accompanied minor child, and of-age spouses can legally buy drinks for their underage partners. 

During our debate and study about the weirdest beer laws, my friends and I determined that the world’s strongest beer, at 67.5% ABV, is “Snake Venom,” brewed by Scottish Brewery Brewmeister. The strongest beer actually brewed in America appears to be “Dave,” by Portland, Oregon’s Hair of the Dog brewery. However, from what we gather a bottle will likely set one back $2,000 or so, which definitely puts it out of our price range. After that comes Boston Brewing Company’s “Utopia,” with a price of about $200 for a recently reported ABV of 29% (a 2% rise from its 2013 ABV). 

Club Member Darren had to at least ask his lovely bride....who quickly told him he was out of his f'n mind.

ABV Legal Limits for Beer

This raised the question as to where exactly one could find such high-potency brews, so we tried to figure out which of our Southern states would allow the purchase of either “Snake Venom” or “Utopia” and came up with the following determination as to what beer ABV limits have been set for each Southern state:   

• Alabama—13.9%, so no way to get either Snake Venom or Utupia. 

• Arkansas—None, so both should be legal.  

• Florida—None, so go for it! 

• Georgia—14%—So forget it! 

• Kentucky—Unclear, but 20 of the state’s 120 counties are completely dry (Yipe!). 

• Louisiana—None. 

• Maryland—Unclear as controlled at the local level, but it’s a toss-up as to whether Maryland even counts as “Southern.” 

• Mississippi—10%, though must be below 6.3% when sold in grocery stores. 

• North Carolina—15%, but there is apparently movement afoot to get this raised.  

• South Carolina—17.5%. 

• Oklahoma—Anything above 4% must be sold at room temperature. 

• Tennessee—Above 8% must be sold in state approved liquor stores. 

• Texas—Sales of any alcohol above 15.5% requires an additional license, and 11 counties are completely dry.  

• Virginia—None. 

• West Virgina - 12% ABV Cap on Beer

Weird Booze Laws

And by this point in our analysis we were feeling the affects of the 12% Bishop’s Barrel and turned our analytical attention beyond ABV limits and learned a bit about weird laws regulating other booze.   

Among the odd drinking-related laws is one in Washington, DC that nullifies penalties for underage drinking if the minor is discovered consuming alcohol through a medical emergency.  

 I know, right!—just think of all those emergencies you had back in school that could have been solved by consuming a lot of beer.  

Up there in Alabama wine sellers better watch their labels, ‘cause it’s illegal to sell any bottles with immodest or sensuous imagery.  

Absolutely Scandalous!

Guess those God-fearing ‘Bama legislators were worried about what sort of immoral and licentious imagery might cross state lines from those godless countries of France, Italy and California.     

Apparently it’s illegal to give alcohol to fish in the state of Ohio. Not sure why this became the law of the land up there, but it kind of hinders the meaning of “drink like a fish.”  

The state of Alaska has a similar measure that makes it illegal to serve beer to moose. Whether because moose like beer, or Alaskans are just so bored that that’s what they do for fun, we don’t know; however, little doubt that a drunken moose could cause havoc.  

You ever been moose-hump-a-buffalo-statue drunk?

In Colorado it’s illegal to drink while on horseback. Well, this makes sense as those wannabe cowboys can barely ride a horse when sober. 

In what marks typical bureaucratic idiocy, in the state of Utah you can order two drinks at the same time for yourself, but can’t order a double. Remind me, do they have a similar law for spouse numbers?    

In Massachusetts “happy hours” and any sort of drink specials are strictly prohibited. Of course, given the state’s “Taxachusetts” nickname, this makes sense as reduced prices means a reduction in sales tax receipts.  

We talked about some other odd state drinking laws, but I think I covered the silliest of them here. Mind you, by this point in our evening the Bishop’s Barrel was making us feel a mite bit silly. Silly enough that we discussed driving up to Ohio so we could break the law by getting a fish soused, and considered what an encounter with a drunken moose might be like.  

Enjoyed this article?  Then check guide to throwing a proper southern Hurricane Party or Find Out Who Invented the Bottle Cap

  This one comes to us from Club Member Jessica.  With a lounge chair on the deck calling her name, she knew she needed something special.  This sweet and spicy drink was the perfect on for a sunny Texas day on the beach.  Make an easy cocktail with everyone's favorite red, the strawberry.

Welcome to the Buzz

Welcome to the Buzz, the official Southern Drinking ～ Club (SDC) online information portal that will highlight club culture while also serving to entertain, educate and inform. This is where you will find the latest southern-focused drinking-related news, interesting Southern-based drinking history and trivia, cool event announcements, unique drink recipes, and information relating to Southern Drinking Club gear and apparel.

Being Southern, we love a good story, so this online information portal—Right. It’s just a blog—will also serve as an outlet where club members can relate their most noteworthy drinking-related adventures. Think about it. Among all those numerous fond memories you might have about just hanging out enjoying a drink or three with friends, every once in a while those two or three drinks turned into more, which then inevitably led to one adventure or another—you know, like a junior (or perhaps not-so junior) version of The Hangover.

And it’s not like such stories have to be super crazy, or crazy at all, for that matter. They just have to amuse, entertain or serve to highlight Southern drinking culture. Being Southern, though, we are gentlemen (and ladies), and therefore will not accept any stories that disparage or otherwise insult marginalized folks. Or to put it another way, we don’t want to see any stories that are downright mean spirited. Good natured ribbing and/or insults for the sake of humor are fine provided the “target(s)” can laugh about it, too. You know, like that Yankee friend of yours who woke up duct taped to the Alpha Phi sorority front porch floor after a hard night’s drinking with you and your buddies.        

Speaking of Yankees—not to mention those folks out West—the Southern Drinking ～ Club does not discriminate with regard to national origin (or anything else). All are welcome, and we just assume that those non-native Southern members have an affinity for the South and its drinking culture. Hell, we haven’t met a Yankee yet who’s visited our fair land and not fallen in love with it.

On a related note, there are some folks and organizations who will undoubtedly take issue with our apparent glorification of alcoholic beverages. We do not purposely set out to antagonize them—like SDC Affiliate Member #12* did back in college when he would occasionally sport his DAMM (Drunks Against Madd Mothers) T-shirt—but we will call them out if they do anything especially moronic, as can happen when activists get a bit too earnest about their particular cause.     

But we digress, all of the above to say that if you’re going to share a drinking story with us, please make sure that it contains at least some element or flavor of the South and/or its culture. To give you just one idea for what we might be looking for in a potential SDC story please turn to our [insert date here] blog Sign, Sign Everywhere a Sign…., by SDC Affiliate Member #11.

To share a story, just click the Contact Us button and copy and paste it into the “Message” box. Make sure that you include your contact details as we may have a question or two about the story. Oh, and Southern Drinking ～ Club reserves the right to edit (not to mention “reject”) any such submissions for reasons of clarity, brevity or just plain old common sense.   

Cheers,

M.J. Moye

Member #25