by Sean Ludford | Apr 30, 2016 | Uncategorized
Santo Pura Mezquila 100% Agave Spirit Brilliant, crystal clear. The aromatics are quite complex and alluring with tropical-like fruits that signal baked agave with notes of citrus, smoke, soursop, and subtle earth and sea salt accents. The palate echoes the nose delivering a vibrant, agave fruit core with waves of spice, smoke, citrus, and baked root vegetable notes with a peppery smoke finish. Medium...
by Sean Ludford | Apr 27, 2016 | Spirits, Travel
Recently I made a visit to Driftless Glen Distillery, a relatively new craft distillery, located in Baraboo, WI. Craft distilleries have become a national phenomenon and have also become so ubiquitous that it’s worth giving them a critical look. It’s no longer good enough to be “local” as most bars, restaurants, and even retailers can attest. In the recent past being the local distiller...
by Sean Ludford | Apr 13, 2016 | Wine
Many people’s immediate association of Thomas Jefferson and wine is the bottle of 1787 Chateau Lafite engraved with Jefferson’s initials that sold at auction (1985) for 105,000 pound Sterling. Of course later the authenticity of the bottle(s) came into question in an extended investigation but the images of the old, dusty bottles remain. Thomas Jefferson was America’s first wine connoisseur. Jefferson approached wine as...
by Sean Ludford | Apr 10, 2016 | Food & Eating
Mushrooms are incredibly versatile, delicious, and super nutritious. They are a great source of fiber, potassium, antioxidants, vitamin D and B while being very low in calories. Mushrooms can add flavor and complexity to everything from pizza to salads. Mushrooms are very easy to find and in your better groceries you can find a great variety of mushrooms as well. They are easy to...
by Sean Ludford | Apr 5, 2016 | Sean’s Rant
Where has hospitality gone? When I started out working in the front of the house customer service was job one. I miss those days. Nowhere has hospitality taken such a steep decline than behind the bar. The bartender was the beating heart of the bar and restaurant. They most often earned their spot behind the bar for their ability to handle pressure with a...
