This boutique winery and distillery northeast of Portland sources all of their fruit locally. Added to this sweet bouquet are all manners of esoteric herbs and spices. Gentian root, Coriander, Cardamom and Allspice are noteworthy components in their Bitter Blueberry and Bitter Cranberry–both clocking in at 35% alcohol by volume.

The agressive fresh vegetation in this part of the country is evidenced in their Backwater Gin, offering an olfactory assault of juniper and a bounty of assorted botanicals. I used this slightly-spiced spirit as a foundation for a Black Martini–3 parts gin with one part of berry liqueur (I prefer the Elderberry Cordial from Caledonia Spirits). After shaking with ice, I added just one dash of the Bitter Blueberry and sipped ever so slightly. The cocktail is defined by a delicate, oily mouthfeel and a shrub-forward stroke of herbs that gave way to something far gentler; ester-like, in fact.

Smoother still was the Mud Season–a distillery-recommended recipe incorporating equal parts rum (go with the subtle sweetness of Old Sugar’s Cane & Abe), sweet vermouth, and dry vermouth. Mix them together and mingle in a dollop of Bitter Blueberry. You’ll discover an enticing elixir with a curious, astringent quality.

As the bottle notes, the Maine experience is all about bitters; “bitter drinks, bitter humor, and bitter cold.” Yet there is something unmistakably heart-warming and undeniably nectarous about the products coming out of Sweetgrass.

The winery is open daily in -season from 11-5PM. Check out their website for more details.

Although Bob seems like a fairly restrained fella in person, it takes a certain degree of audacity to work with wild yeasts. The issue isn’t with quality as much as it is with consistency. When using open fermenters, as Sylvester does, the natural yeasts prevalent in the air go to work on the wort, breeding booze and burping out carbon dioxide. The resulting liquid goes straight into the bottle unfiltered where it is then re-fermented. You end up with a beer defined by gentle, vinegary tartness and a good deal of fizz. It’s a joy to drink, but impossible to fully recreate; another batch with the exact same malt bill will taste ever so slightly different.

Sylvester’s technique harkens back to the tradition of old-world brewers who’ve made their beer in this fashion for centuries–a true craft, not a science. Preserving this lineage, the brewmaster uses only Belgian malt and wheat, imparting the gentle esters and honey hues that define the style.

I wandered into their small facility in Tarpon Springs, Florida on an especially busy Tuesday afternoon. This was bottling day and in order to get the beer properly packaged– corked and caged–Sylvester relies on a number of local ‘volunteers.’ The laborers spend the better part of a day maintaining a hand-driven assembly line in exchange for a nice meal and a few bottles of brew to bring home. Not a bad trade. And the friendly folks feel fortunate to take part in the process.

Depending on the time of year, Saint Somewhere will produce between 3-9 offerings. On the day of my visit I was treated to the Athene and the Lectio Divina–both astounding saisons.  The Lectio is a complex, slightly sour, slightly tart melding of malt and yeast. It’s best enjoyed slowly out of a snifter to allow its funky nose a proper platform.

Sylvester, working virtually on his own, with very limited space produces some 400 barrels a year of Florida’s most widely-distributed beer. It’s also one of the oldest craft breweries in the state. Check out their website for information on tours and volunteering. Since the yeast in the air is changing with the seasons, if you visit in the summertime you might be surprised to experience an exceptionally funkified ale that would never come out of the fermenters come winter. As Sylvester likes to point out, “we’re consistently, inconsistent.” One thing remains constant, though: pop open a bottle of Saint Somewhere and you’ll experience some of the best Belgian flavors this side of the Atlantic.

Down in Long Beach the sun is shining and the weather is sweet. That’s nothing new. But the recent addition of The Federal Bar (102 Pine Ave) in the heart of downtown promises to make things even sweeter. The second outpost of the North Hollywood-based gastropub is a massive structure where business meets pleasure.

Housed in a former bank, the restaurant features an in-tact vault which will soon provide access to a basement speakeasy. The extensive assortment of local craft on tap, paired with a food-friendly happy hour insures that this new neighborhood hangout will be a popular place to loosen up the tie after a hard day’s work. Don’t miss out on the bacon-laced Brussels sprouts–garlicky greatness with a superb roasted crispness–paired alongside the Mischief, a Belgian Strong Ale from the nearby Bruery in Fullerton. Their Salted Caramel Cheesecake is served in a large goblet and won’t last long when served next to North Coast’s creamy Old Rasputin Imperial Stout.

Just down the street, Simmzy’s (5271 E 2nd St) continues to be an indispensable destination for craft connoisseurs. Long an admirer of their original Manhattan Beach location, I recently made my way to their year-old Long Beach incarnation to try the famed Tacos and Tallboys. This weekly special, elevates the stature of Taco Tuesday with three expertly-executed carnitas crunchers paired with a top-notch canned brew. This week it was Stiegl, an Austrian Pilsener with a distinct crispness which cuts right thru the savory, spiced tacos.

The burgers here are as good as any in Los Angeles County and are the perfect accompaniment to just about any of the two dozen craft selections on tap. Beer geeks will love the kegs on full display thru glass directly behind the bar. Not only are they cool to look it, they also show that the lines to the tap are minimal in length, guaranteeing maximum freshness.

Back in Los Angeles proper, Tender Greens (6290 W Sunset Blvd) is set to kick off their Beer Garden and Whole Animal Roast Series. For the rest of the Summer, mark down the 4th Sunday of every month in your calendar. Starting at 5pm on the 26th, you can enjoy a whole roasted pig served outdoors amidst a cornucopia of craft from Anaheim’s Noble Ale Works. Tickets are still on sale–an insane value at $45 per person. Here’s a preview of the full series:

• May – Pig from ReRide Ranch / Noble Ale Works
• June – Goat / Cismontane
• July – Lamb / El Segundo Brewery
• August – Boar / Bootleggers Brewery
• September – Game Birds (wild turkey, goose) / Eagle Rock Brewing
• October – Oktoberfest theme with pig / Smog City Brewing

Finally, over in Culver City, beer geeks will get to enjoy two new arrivals at City Tavern (9739 Culver Blvd). The Bay Area’s critically-acclaimed Almanac Beer Company  just released the newest bottles in their Farmer’s Reserve Series: No. 3 and No. 4. The former is aged in white wine barrels with strawberries and nectarines for a wild, touch of tartness. No 4. is aged with citrus, resulting in a fragrant zest best enjoyed with grilled fish. City Tavern is one of the only locations in Southern California to showcase these small batch sensations. Don’t miss out.

Boston Beer Company – Longshot Strawberry Lager (5.5% ABV)

Nothing subtle about the strawberries here. The aroma of fresh garden fruit pops right out of the bottle. The body is a surprising golden-hue. When pouring into a pint glass, the nose had me fully expecting a reddish color. There is a front-loaded tart in the flavor ceding to strains of maltiness before finally arriving at a pronounced sweetness in the finish. A crisp, refreshing, strawberry-infused sensation stays with you at the end and will leave you wanting more.

Abita Brewing – Strawberry Harvest Lager (4.2% ABV)

This wheat beer is brewed using actual, late-harvest Louisiana strawberries, when they are the freshest. It pours fairly clear for a wheat, with a small layer of white foam bubbling in the head. The most remarkable aspect of the Strawberry Harvest is an initial profile of hops, making their presence known before fading away to let the strawberry work its magic. If you’re looking for the essence of strawberry without an overwhelming sweetness, this is the lager for you.

Samuel Smith Old Brewery – Organic Strawberry Fruit Beer (5.2% ABV)

This is unabashed strawberry, folks. From a hazy pour with its reddish head, the fruit-forward sweetness, to the tart finish–there’s no question about the hallmark ingredient of this product. It almost smells like jam and the flavor is no less agressive. If strawberries are what you live for, this beer will leave you with a profound sense of purpose. Namely, to drink much more of it.

Chicago’s award-winning Koval Distillery takes the term ‘craft‘ quite seriously. A label thrown around so often in this day and age it’s almost become hollow, Robert Birnecker and his wife Sonat are working to restore meaning to the phrase. Witness their line of luscious liqueurs–whole, organic ingredients, macerated on-site and brimming with flavor. The Ginger Liqueur requires 60 pounds of the medicinal root per 10 gallon batch. You can taste the healing properties of this exotic elixir with each mouthful. At 40 proof, it was born to be a digestif, easing your belly after the most menacing of Windy City gorge-fests.

Their delicate mash marinates for 4 days, soaking in all that spicy saturation before undergoing a 3 week long fermentation process. The resulting liqueur can be sipped at room temperature or even topped with just a splash of Fever Tree ginger beer for an added element of effervescence.

The only other product I’ve tasted to even approach the depth of flavor in Koval’s Ginger Liqueur is from New Deal Distillery out of Portland, Oregon. Theirs is slightly spicier and works best when mixed into other spirits. The distiller recommends a jigger of Bourbon for a more potent take on a whiskey ginger. My favorite mixture has been alongside dark, spiced rum. A shot of it mingled with 2 oz. of Siesta Key Spiced Rum, topped with a splash of soda water produces the most alluring, life-affirming Dark and Stormy known to man.

Ginger liqueur is an unexpected enhancement to many a fine libation. But it’s gotta be done right. Artificially-flavored neutral spirits aren’t going to cut it. Stick with these guys and they’ll soon become mainstays of your completed cocktail cabinet.

From the 17th until the 21st of May, the island boasts a cavalcade of tastings, pairings, demos, and informative presentations. What makes MCC so unique is its equal appeal within the industry as well as to the general population. Sure, there’s all sorts of networking going on all around you, but there’s also a bunch of revelers from all over the world enjoying the versatility of quality, craft spirits.

If you’re in the city this afternoon, you can pick yourself up from last night’s festivities by enjoying Coffee and Cocktails. Elad Zbi of The Broken Shaker in Miami has created some custom creations to go along with cold brewed coffees. The event takes place at the SAVEUR Editorial Test Kitchen (15 East 32nd Street).

On Sunday another noteworthy pairing: An Afternoon of Chocolate and Cocktails–a two hour walk-around tasting built around Valrhona Chocolate. It’s a unique opportunity to see how some of Manhattan’s elite mixologist incorporate decadent, sweeter flavors into their concoctions. Head over to the Astor Center (399 Lafayette Street) at 3PM to get a taste of the action. Tickets are still available for purchase here.

The classic comes to a close on Tuesday with the NY Indie Spirits Expo. The Penn Club (30 West 44th Street) in Midtown is the setting for a showcase of some of the world’s craftiest spirit purveyors. Shake hands with distillers and sample an assortment of awesomeness. It’s not often that all these names come together under one roof. So make sure to savor every sip. There are two sessions. The first is from 5-7PM, the second from 7-9PM.

Tonight the Illinois Craft Brewers Guild kicks off Chicago Craft Beer Week in style with their annual event, Beer Under Glass. Held at the Garfield Park Conservatory, the springtime saurez features some of the Chicagolands most beloved brews. If you’re attending, be on the lookout for Solemn Oath Brewery and their floral, funky Whisper Kisses Saison. Another city-based sensation, Atlas Brewing Company will be pouring some of their small batch brews–Obfuscation Imperial Stout is bold and worthy of your time. Attendees will also be treated to great grub from a laundry list of the 312′s classiest cuisine.

Throughout the weekend there’ll be beer festivals–like Half Acre’s 5th Anniversary celebration on Friday night, beer brunches–a Saturday morning Tyranena pairing at the Farmhouse Tavern (228 West Chicago Ave) is a standout, and ‘dinners’–don’t miss the Brewmaster Dinner at Fireside (5739 N. Ravenswood Ave) with the owner of Tighthead Brewing. You’ve got all your meals covered in craft. Then, to top it all off, Beer Week gets into full swing on Sunday with the Goose Island Tap Takeover at Wrigley’s Skybox on Sheffield (3627 N. Sheffield).

But if you need a break from all these sensational suds, don’t forget that Chicago is also home to several noteworthy distilleries. I’m a big fan of Koval, the first boutique producer in this part of the country. Their organic spirits, like the single-grain Lion’s Pride Whiskey should be enjoyed (on the rocks) continually throughout any self-respecting stay in Chicago. Get to the heart of the beast by arranging a tour. They’re offered every Wednesday, Saturday and Sunday. To bring things full circle, don’t forget to try their unique, specialty Bierbrand. It’s a beer schnapps steeped in heavenly-hopped aromas. That’s my kinda drink.

Getting right down to business, we positioned ourselves in a spacious booth next to the bar. The interior of Cochon evokes bygone industry–this is the Warehouse District, after all. Yet somehow it maintains a cozy and inviting feel. Faded brick facades have a way of doing that. Without hesitation, Stephen ordered The Swinekiller–an appropriate choice considering his restaurant is French for ‘piglet.’ It’s a variation on a gin rickey with an infusion of rhubarb bitters. I’m drawn in by The Honeysuckle Rose–Prosecco, honeysuckle vodka, mixed with grapefruit and homemade peach bitters. How exactly does one turn down homemade peach bitters?

The slightly sweet, country tartness of my cocktail acted as an unexpected counterpoint to  the deep, peppery tones of my wood-fired oysters. Armed with liquid courage, I was ready to venture deeper into the culinary Bayou: fried alligator with garlic aioli and boudin–deep fried croquettes of sausage and rice. Savory pairs with spice and so I called upon the Hey, Jack–tequila immersed in jalapeño puree, with taragon, lime juice and ginger beer in tow. I was proud of my evolving cocktail cavalcade until I looked up and noticed that Stephen was staying true to the Swinekiller.

It felt like as good a time as any to confess my deep-seated penchant for all things pig. Chef responded with a recommendation for the oyster & bacon sandwich. Far from a traditional New Orleans Po’ Boy, this comforting creation is delivered in between toasted white bread. Essentially an upscale BLT with fried oysters added into the fray, I needed a similarly straight-forward libation to match, pound-for-pound. The Orange Whiskey Cocktail was willing and able. Buffalo Trace bourbon–a personal favorite–enhanced with Peychaud’s and a splash of OJ. Some sweet, some starch, a touch of brine and many fine laughs. A recipe beyond food and drink, morphing into transcendent revelry.

Back on planet Earth, Cochon features a noteworthy list of bourbons. Blanton’s and Willett Pot Still Reserve are both well worth the $12 pour, pairing well with any Creole-influenced entreé. Beer drinkers will have no reservations when faced with a diverse list of local craft.

After the dining was done, Stryjewski led me down the street to his brand new Peche (800 Magazine Street), opened with co-chef/impresario/culinary wizard Donald Link. It’s going to do for fish what Cochon does for meat. Namely: blow your frickin’ mind. I hope your sitting down.

Upon first sip, the most provocative tasting note from this buttery-bodied white is complexity. If you’re in the mood for a sweeter, one-dimensional Chardonnay, look elsewhere. The Alexander Chardonnay has a sharp, mineral backbone that carries through into the finish. All along the way you’ll experience apples, pears, orchard fruits rush forward before slowing dissipating. But the tinge of acidity will trudge heroically past all of those short-lived esters.

Serve this wine slightly chilled, on a warm summer’s day. Pair it with lighter meats. Roasted chicken, white-bodied seafood, like a crisp, Dover sole. A fresh garden salad with a lemon vinaigrette. These are the profiles that will dance around this delicate delight.

Personally, I’m much more of a red man. I was persuaded to bring this bottle to a friends house. She preferred Chardonnay to a bold Cabernet. I took a small pour in order to be polite, fully anticipating a lackluster reaction with my palate. How surprised I was to discover that there is something pronouncedly unctuous about this Chardonnay. It stays with you. I was delighted to take another pour and even discovered some flavors that weren’t immediately apparent in the first glass. They must be something in the water up there in Alexander Valley.

Research into the particular vintage reveals that 2011 was a particularly cool growing season, producing some of the stronger flavors that I detected in this bottle. At $18, it’s well worth the price of admission.

You can purchase the 2011 Estate Chardonnay along with other Alexander Valley wines from their website.

Photo Credit: Miquel Solorzano

Marvin Allen has seen it all. As head bartender at one of the premiere bars in the French Quarter, can you imagine the stories he has to tell? If you want elaboration, you’ll have to make your way to the Carousel Bar (214 Royal St) in New Orleans’ historic Hotel Monteleone. As for now, I’ll just tell you about the cocktails.

Frequently regarded as one of the elite mixologists in a town known for its booze, Marvin does not mess around. He has to assemble intricate drinks for a circus  of customers literally rotating around him while he remains stationary at the center. The 25 seat carousel that gives the bar its name rests on 2000 steel rollers. It’s over 60 years old and takes roughly 15 minutes to make one revolution –or as Marvin points out: about a cocktail’s length of time.

If that seems like a long time to ‘nurse‘ a cocktail, consider the meticulous care and quality ingredients going into each drink. Order the Pierre’s Sazerac and you get a high octane variation on the New Orleans classic, doctored up with absinthe and champagne cognac. Its a curious melding of flavors that deserves careful contemplation. And Marvin is happy to feed you some added food for thought, sharing the sordid history of absinthe as you sip.

The Vieux Carré is one of the city’s signature cocktails. It was invented right here in 1938 by Walter Bergeron. Today, Marvin guards that provincial pedigree by whipping up the best in town. The floral essence of Benedectine pops from the nose, fading into the background as you encounter the slightly sweet, subtly herbaceous notes of rye, cognac and Peychaud’s. As Marvin explains, the drink was invented as an embodiment of the diverse cultures colliding in the Crescent City: Italian vermouth, Caribbean bitters, French cognac, Dixieland Rye.

It’s not many places where you get to enjoy history while drinking it. Belly up to the Carousel Bar and Marvin Allen will school you so well your head will spin. Or is that just the bar?