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He can also be reached at
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Stranahan's Colorado Whiskey to be Featured on The History Channel

Modern Marvels "Whiskey" Program

DENVER Stranahan's Colorado Whiskey, based in LODO (Lower Downtown), will be featured on The History Channel's Modern Marvels program entitled "Whiskey" on March 17 at 8 p.m. Mountain Standard Time.
On St. Patrick's Day, The History Channel's new Modern Marvels program entitled "Whiskey" will take viewers on a tour around the world revealing techniques and idiosyncrasies of distilleries in Ireland, Scotland, Kentucky, Japan and Colorado - via Stranahan's Colorado Whiskey, cultivated in Colorado's first ever micro-distillery. The program promises to provide insight into production methods, storage conditions, and the personalities of the distillers themselves.
"We're excited to spread the word about our distinctive, small-batch straight Rocky Mountain whiskey that sets a new classification for whiskey," said Jess Graber, founder and majority owner.
Stranahan's Colorado Whiskey embraces the true pioneering spirit of the West using unique distilling techniques (patent pending) that blend the processes used to make both Scotch and Bourbon whiskeys. The result is a spirit with a traditionally Bourbon amber-red color, but with a lighter, smoother taste than other whiskeys on the market.
Stranahan's Colorado Whiskey is the collaboration of whiskey enthusiast Jess Graber and liquor connoisseur George Stranahan. Because the whiskey is entirely handcrafted, production is limited, with Stranahan's producing in a year what some distillers make in a day.
Bottles are currently on sale in select markets and are also available at the distillery. A 750 mL bottle retails for $54.99. For more information, visit
www.stranahans.com
or call 303-296-7440.

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Jameson Rarest Vintage Reserve pot still whiskey was aged in port casks. At $250 a bottles (only 1,000 bottles) this whiskey is a showpiece of Irish whiskey connoisseurs. For more info go to: slewis@ttc-pr.com
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Modern Spirits Launches First Organic American Wheat Vodka
LOS ANGELES, March 4, 2008-Southern California-based Modern Spirits today announced the launch of TRU, the first line of certified organic vodkas made from American wheat. To keep a light ecological footprint, the vodkas come in 100% recycled, recyclable or biodegradable packaging. In an effort to improve the environment and connect every customer to the company's ecological approach to business, Modern Spirits will plant a tree for every bottle sold.
"Our work with local farmers over the last three years on our Artisan Vodka line opened our eyes to the need for sustainable farming and ecological stewardship," notes company co-founder and TRU maker Melkon Khosrovian. "With TRU, we want to do our part to keep farmland, groundwater and our customers free of harmful chemicals and genetically modified organisms."
The TRU portfolio consists of three handcrafted vodkas-Straight, Lemon and Vanilla-all made with the best certified organic ingredients (American wheat, fresh California lemon zest and whole Bourbon vanilla beans). Tasting notes:
Straight-clean, smooth and well-rounded with a neutral finish. Best served chilled, over ice, in a wide selection of cocktails or for fresh, seasonal infusions.
Lemon-crisp, vivid and true to the flavor of ripe citrus. Best served as the base for sour cocktails and as a balance for sweet or bitter drinks.
Vanilla-sweet, floral aroma with hazelnut tones and lingering finish. Best served as the base for sweet cocktails and as a balance for sour drinks

TRU will be available April 1 in six states (Arizona, California, Florida, Massachusetts, New Jersey and New York), with additional markets to follow in the spring and summer. Suggested retail price is $34.99 for 750ml. More information, including seasonal organic cocktail recipes, is available at TRUvodka.com.
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THE DISTILLED SPIRITS COUNCIL OF THE UNITED STATES PREDICTS 2008 TO BE A YEAR OF CLASSIC COCKTAIL INNOVATION
FIVE COCKTAIL TRENDS AS SEEN IN BARS AND NIGHTCLUBS
According to The Distilled Spirits Council, as spirits consumers continue to be more and more cocktail-savvy, bartenders are pushing the boundaries of the classics to present fresh twists on traditional flavors. These new trends reflect the increasing sophistication of cocktail consumers and their demand for innovation, technique, taste and novelty.

Super-Premium
The Distilled Spirits Council states that for the past 5 years, the escalating interest in super-premium spirits has grown by 92%. "The knowledgeable consumer is increasingly passionate about super-premium spirits such as high-end Vodkas, limited edition Scotch Whiskies, extra anejo Tequilas and aged Rums to name a few," says Ana Jovancicevic, Distilled Spirits Council Director of Public Relations. "Today, these pricey bottles are purchased for more than just sipping," she adds. "These super-premium spirits are now increasingly regarded as the essential ingredients to creating stellar cocktails in exclusive hot spots across the nation." She also notes that the soft economy has not affected many people's tastes for these super-premium cocktails- people continue to be willing to spend more for a little bit of luxury.

Innovative Infusions
Moving beyond the fruit infused vodkas of recent years, bartenders are focusing on flavor by experimenting with innovative, new infusion ideas. Traditional botanicals like violet, lavender, cardamom and teas are lending an old-world and elegant twist to classic cocktail recipes. And while fresh ingredients are still key, pioneering bartenders and mixologists are pushing the envelope by creating novelty infusions that amuse and entertain patrons. "Many of my contemporaries are using eccentric flavors and ingredients you would normally find in cooking such as chili peppers, smoke, wood and pork," says Jim Meehan, a bartender from hot spot PDT in New York City. Flavors such as these are setting the tone for unconventional cocktail menus nationwide. "Infusions are catching on within all spirit categories," says Jovancicevic. "We are seeing that consumers are now most interested in discovering new flavors that capture the senses as well as the imagination."

Technique
Today, the question of when "to shake" or "to stir" evokes a passionate answer from most cocktail connoisseurs. The same goes for when "to muddle." As bartenders embrace tradition, technique is becoming another key to creating quality classic cocktails. In many cases, it is the method that defines the drink and makes it authentic. Not only are bartenders and mixologists focused on these skills, the customer is becoming as interested in the technique as they are in the ingredients. "In cocktail bars, patrons are captivated by the behind-the-scenes details of mixology," says Jovancicevic. "They are asking more questions. I credit the mixology movement for shedding so much light on the importance of classic cocktail techniques."

Fresh, Seasonal Ingredients - Homemade Mixers
The concept of cooking "in season" is the inspiration behind the cocktail trend of using fresh ingredients to create homemade mixers, sodas and bitters. The art of making sodas and bitters in-house is also a way to re-create flavors once found in classic-era cocktails. "Because some of the traditional brands of bitters such as Stoughton's and Boker's are no longer sold, bartenders are re-creating their own versions of these essential mixers from historic recipe archives," says Jovancicevic. "Leading bartenders and mixologists are now determined to serve the highest quality cocktails and avoid using pre-made ingredients whenever possible."

Forgotten, Treasured Ingredients Make a Comeback
Old-fashioned liqueurs and cordials like Chartreuse, Curacao and Crème de Violette are being resurrected in today's classic cocktails, while hard-to-find and unusual ingredients like Orgeat syrup and Falernum are being re-created. Raw eggs, once avoided because of salmonella fears, are now commonly included in high-end cocktails to replicate classic recipes.* The recently launched book, "Imbibe!" by David Wondrich, chronicles the life of bartending pioneer Jerry Thomas, and it includes many recipes calling for the use of these types of forgotten ingredients. "In Jerry Thomas' capable hands, mixology was an exacting science, one that scorned to work with second-rate materials and tolerated no short cuts," says Wondrich. It is this sentiment that is prompting the modern mixologist to explore traditional methods and revisit classic ingredients.
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From Kris Berglund, Michigan State University. MSU and LTU (Luleå University of Technology). have a new website- Artisan Distilling.

The Scotland whiskey tour will be May 6-10th. 2008.
--To request a schedule of the event e-mail Bill@distilling.com
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To read back issues of DISTILLER newsletter?
Go to:
http://distilling.com/backissues.html
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The link to DSP permits is: http://ttb.gov/foia/fri.shtml
Over 300 DSP licenses with 127 being craft distilleries. The rest are industrial distilleries and importers. Check their websites to see if they really distill.
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--To obtain a distilled spirits permit go to:
">http://www.ttb.gov/spirits/index.shtml

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--To obtain TTB list of DSPs go to: http://www.ttb.gov/foia//err.shtml

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--To obtain TTB statistics on distilling go to: www.ttb.gov then scroll down to "spirits" and then the "year".
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--To obtain Distilled Spirits Laws and Regulations go to: http://www.ttb.gov/spirits/spirits_regs.shtml

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--To obtain label regulations go to: http://www.ttb.gov/spirits/bam.shtml distilled spirits manual circular.
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