Trent’s Holiday Picks
Old Sam Rum
Produced in the tropical paradise of Guyana for over 300 years. The Old Sam Demerara process begins with fermentation where dark Caribbean molasses is mixed with yeast, then the fermented mixture is run through the wooden continuous coffee still which is the last of its kind still in use in the world. Steam is injected allowing the alcohol vapors to rise to the top and condense into rum. Aging takes place in 45 gallon barrels.
Goes great with eggnog, cola or in a cocktail like a Chocolate Sam.
No Boats on Sunday Cranberry Rose
Fresh clean ripe apple and cranberry aromas mingle with notes of floral and delicate hops. The refreshing ripe mouth feel begins with a hint of sweetness from freshly pressed apples, then tangy cranberries awaken the senses with sharp acidity.
A fabulous sipper or enjoy with pork and ham dishes, gourmet pizza, and salty appetizers. The fresh pallet cleansing acidity in this cider makes it an wonderful beverage for Yule Tide feasts and seasonal food events.
Rossignol Cassis is a sweet, dark red liqueur made from black currants. Several cocktails are made with cassis, such as the popular French cocktail “Kir”.
The perfect holiday food pairing for Rossignol Cassis would be desserts, chocolate, or custards. Rossignol Cassis is often consumed as an aperitif before a meal or snack.
Trent’s favorite way to enjoy this product is in a Kir or Kir Royale:
- Kir: In a wine glass pour in ½ ounce of Rossignol Cassis. Slowly add 4 – 5 ounces of a dry white wine.
- Kir Royale: substitute Champagne or dry Sparkling wine for the white wine.
- Kir Norman: substitute dry cider for the white wine.
Stemmari Pinot Noir
Produced in Sambuca of Sicily, Stemmari Pinot Noir is made from 100% Pinot Noir. This dry red wine displays a simple and medium nose featuring woody and fruity aromas. On the palate, its refreshing acidity and broad texture precede a medium finish. Pairs will with pasta with meat sauce, medium spiced roasts and semi mature cheeses.