Vodka

DRINK PINK & SUPPORT BREAST CANCER

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Choosing pink & fighting Breast Cancer  is also  in the mind of the notable Spirits Companies.

Here are a few that will donate to fighting #BreastCancer

CLASE AZUL TEQUILA SPECIAL EDITION PINK BOTTLE SUPPORTING BREAST CANCER

Choose Pink and join the fight against breast cancer…1 Liter Special Edition Clase Azul Spirits joins the fight against breast cancer by making three thousand Special Edition PINK bottles, whose main purpose is giving life.

Proceeds from the limited edition run of 3000 bottles will support breast cancer awareness and research.

Clase Azul is an ultra premium, 100% Weber Blue Agave, Reposado Tequila. Clase Azul tequila is the perfect marriage between the finest Tequila and a beautiful handcrafted, hand-painted Talavera carafe.

ONLY 3000 PINK BOTTLES. A SPECIAL EDITION CONTAINING 1L OF CLASE AZUL REPOSADO WHOLE SOLE PURPOSE IS TO GIVE LIFE AND FIGHT AGAINST BREAST CANCER. $10 DONATED FOR EVERY BOTTLE SOLD.clasa_azul_pink

PURCHASE CLASE AZUL REPO PINK TEQUILA

Chopin Vodka’s Pink Ribbon Bottle Supports Breast Cancer Awareness

Think Pink this October and support breast cancer awareness with the gift of a bottle of Chopin Potato Vodka.  Chopin, the leading artisanal craft distiller from Poland, has released a special bottle dedicated to breast cancer awareness. Over the last three years, Chopin has donated over $44,000 to support breast cancer research with the proceeds from the Pink Ribbon bottle, with another $15,000 donation planned for 2014.  The limited-edition bottle is a stylish way to give back to a great cause, while enjoying a beautifully crafted spirit from Poland’s leading family distillery.

Chopin Potato, a Gold Medal winner at the 2014 Los Angeles International Spirits Competition, has notes of vanilla with a rich, creamy mouthfeel.

Chopin Vodka is distilled from natural ingredients grown locally in Podlasie, Poland northeast of Warsaw. Every part of the Chopin process is done by hand – from picking, cooking and mashing, to fermentation, distilling and bottling.  Water is also harvested locally from a 300-foot Artesian well on the Chopin property. Each bottle contains only three ingredients – the highest-quality, naturally grown potato, yeast, and purified artesian well water.

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PURCHASE CHOPIN PINK

 

 

 

 

 

 

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SQUARE ONE ORGANIC SPIRITS COLLECTION

 

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This holiday season is off to a very merry start here at Mel and Rose as we are once again featured in O, The Oprah Magazine as the place to find this year’s spirit choice for Oprah’s Favorite Things. This is the fourth year in a row that the magazine has directed their fans to Mel and Rose to find Oprah’s favorite spirits.

Oprah turned her attention to American made vodka this year and Square One Organic Sprits, a boutique organic spirits maker, known for its sophisticated, multi-botanical approach to vodka based spirits, is an Oprah favorite. Made from 100% organic American rye, Oprah says: “…this is the vodka I use when mixing cocktails at home.”

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And she couldn’t pick just one from the Square One portfolio, she loved them all. That’s why she asked Square One to create this beautiful gift box with all five Square One Organic Spirits along with delicious culinary-inspired cocktail recipes. It’s a perfect gift for the foodie or aspiring mixologist in your life. This entire package, decorated with whimsical illustrations of the botanicals that infuse the spirits, has a personal touch for corporate gift-giving as well. We have the entire Square One Organic Spirits Collection gift pack, or you can pick a few of your favorites and purchase the bottles individually.

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OCEAN VODKA ORGANIC FROM HAWAII

OCEAN ORGANIC VODKA

OCEAN ORGANIC VODKA

We have to start with an Aloha as Ocean Vodka has been created in the beautiful island of Maui in Hawaiian Islands. This family owned operated distillery has released a new bottling featuring the best handcrafted vodka in the world for the environment.   The crisp, natural, clean taste great to enjoy in cocktails or straight on ice

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Highest rated White Spirit – elit “Andean Edition” Vodka

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   elite limited edition vodka from Chilean Andes

The release of elit™ pristine water series: Andean edition. The uncorrupted, unique balance of minerals found in waters from Lake Colicio in the Chilean Andes give this vodka exceptional taste and character.elit™ by Stolichnaya® is produced from a single source of grain. For the highest rated white spirit in the world, it is harvested from a land so rich and fertile it requires no fertilizer, producing a robust, flavorful grain that becomes the foundation of this remarkable vodka.

Absolut Warhol Limited Edition

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Original Absolut Vodka in a Limited Edition Andy Warhol Bottle

 Absolut is proud to present its iconic bottle in its most renowned form to date. The Andy Warhol Edition transforms Andy Warhol’s original Absolut painting onto the shape of the bottle, allowing you to bring home your very own Warhol. By ordering a bottle now through this exclusive Pre-Sale, you will be among the select customers who are guaranteed a bottle.
Bottle Size: 750ml

CAVIAR PETROSSIAN PARIS @ MEL & ROSE

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My eyes always widened with excitement when there is a cause to celebrate with a fare of  exceptional caviar.  Petrossian Caviar is our official caviar because of it’s quality and world of knowledge that comes along it. But you don’t need to become a caviar connoisseur to to understand the basic knowledge of etiquette, many different varieties and special utensils required to serve with caviar. Below is a guide to everything a wife should know before ordering caviar at your next lunch or serving it at your next dinner party .  

Strictly speaking, the correct and proper definition of caviar is limited to eggs harvested from different species of sturgeon, traditionally Beluga, Osetra and Sevruga sturgeon from the Caspian Sea in Russia and Iran. However, the rising popularity of other types of fish roe in modern cuisine has caused the definition of “caviar” to broaden. Nowadays, basically any fish egg is referred to as caviar.

The tradition of preparing caviar has remained the same for thousands of years, and is one of the many reasons why caviar prices are so expensive. The harvesting, preparation and manufacture, of caviar is incredibly arduous, and follows strict traditional methods. Click “Continue Reading” to learn more.

A Brief History  of Caviar:

 The first known record of caviar dates back to the Greek scholar Aristotle. In the 4th Century B.C. Aristotle described this delicacy as the eggs of the sturgeon, heralded into banquets amongst trumpets and flowers. But it was Russia and the Russian Tsars that catapulted caviar into the world of utter luxury. The golden roe of the Sterlet sturgeon – now over fished to the point of near extinction- produced what would become the “imperial” caviar, the most delicate and coveted type of caviar available.
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Types of Caviar:

Beluga Caviar:  The best, rarest – and definitely the most expensive- of caviar’s is the Beluga Caviar, traditionally harvested in the Caspian Sea fisheries in Russia and Iran, from the white beluga sturgeon. Beluga roe is superb- large eggs, soft in texture, heavy and ripe, ranging from pale silver to black in color. By far the highest quality caviar you can get, with the most superior flavor. Soft, buttery taste, with a delicate and sweet flavor.

Sterlet: The small golden strerlet caviar which is rare and was once reserved for Russian, Iranian and Austrian royalty. Female Sterlet mature after five to seven years and produce a small-grain caviar. Sterlet caviar is light to dark gray in color and has a distinctively strong and intense flavor. It is most similar to Sevruga with regard to size and over all appearance offering an assertive styled caviar with a clean finish. Sterlet caviar makes for a perfect addition to caviar tastings or food pairings offering another worthy Caspian selection.

Osetra: The next-best-thing to Beluga Caviar, Osetra is of medium-size, and comes from the osetra sturgeon, harvested mainly in Russian and Iran. You’ll find caviar fans that will swear by this caviar, preferring it over beluga. To rest the case, osetra is a fantastic product all the way around, and in the world of gourmet caviar, it is definitely not a runner-up. It is intensely nutty, and has an oilier, silkier texture that just melts in your mouth. It is more recognizable due to its golden yellow/brownish color. Golden Ossetra or Golden Imperial caviar is highly sought-after by connoisseurs, and is very expensive. It is light to dark brown with golden highlights, Delectably fresh and fruity, Osetra has a firm, juicy grain with a distinctive nutty taste.

Sevruga: Here’s an option for those with a budget in mind: Sevruga caviar. You get the high quality and taste of a sturgeon roe, but from a far more common species of fish, therefore making it more available, and thus less expensive. The sevruga sturgeon is small, and reproduces faster that the other species, so this caviar is cheaper and easier to find. Taste-wise, it is strong, but the eggs are on the smallish side (slightly greenish or gray) and crunchier than the other sturgeon varieties. It is light to dark grey with brown highlights, The smaller beads of Sevruga allow for an intense, robust flavor of sea, green nuts, bitter orange, and cashew.

Salmon Roe: This is the cheaper alternative to caviar having been developed from the roe of whitefish and the North Atlantic salmon.

Accouterments to Serve with Caviar:

For serving accompaniments, always present caviar with blini’s (A small Russian pancake), toast points or unsalted crackers with crème fraiche. These are very subtle flavors made specifically to let caviar’s full flavor shine through.

Save the following garnishes for inferior grades of caviar:

  • Lemon Wedges
  • Finely Chopped Onion
  • Capers
  • Chopped Hard Boiled Egg

What to Drink with Caviar:

ChampagneAny excellent chilled brut or extra brut champagne will usually do. The savory saltiness of caviar finds another perfect counterpoint in the clean, crisp flavor of Champagne, preferably a dry, yeasty one with undertones of citrus flavor. And when serving these great epicurean pleasures, by all means invest in a set of fine glass flutes and a wine bucket to keep the bottle chilled.

VodkaA venerable Russian tradition, the pairing of vodka and caviar is customary throughout the world of gastronomy. Like wine and cheese, they are the ideal complements to one another. Served ice cold, vodka has a subtle flavor that allows the distinctive taste of caviar to prevail.

Choose a high-quality traditional brand and make sure it is well chilled, at least four hours or as long as overnight. (Vodka can be stored indefinitely in the freezer; it will not freeze but does become syrupy.) Serve vodka straight, in chilled tumblers or vodka glasses, or over ice, if desired.

Wine:  Chilled dry white wine as a substitute for Champagne. Good choices include a crisp white Burgundy, such as Chablis, Pouilly-Fuissé or an austere New World Chardonnay. Any rich, oaky wine would only mask the delicate flavor of caviar.

Storing Caviar:

Caviar is always packaged in small containers and meant to be consumed in one serving the same day. Unopened, its quality can be maintained for up to four weeks. After purchasing it should be kept in the coolest part of your refrigerator (28 – 32 degrees) and kept unopened and refrigerated until ready to serve. Don’t save leftovers as the caviar will change in taste and spoil quickly.

Serving Caviar:

You can estimate 1 oz. of caviar for every 2 people. Caviar should always be served chilled and NEVER at room temperature. If you’re keeping it out to serve, maintain chilled caviar by  keeping it in the original jar or tin over a bed of crushed or shaved ice.

Utensils for Caviar:

Caviar should ALWAYS be served with a non metallic spoon, like mother of pearl, glass or plastic. Metal and stainless steel plates and or utensils change the taste of the caviar and make it taste bitter or metallic.

Eating Caviar:

It is traditional etiquette to eat caviar in small bites, and if you’re just learning to eat it, small bites will help you experience the flavor more completely without becoming overwhelmed by the flavor or texture. A good rule of thumb is: Help yourself to amounts as small as a teaspoon. So as not to break the eggs, caviar should be spooned carefully with mother of pearl spoons onto lightly toasted bread or directly in the mouth.

What’s in your glass has to do with economics?

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 How does your finance change your taste in wine & spirits? or even better question is What do wine & spirits have to do with finance?

Well- One of the major family’s operating our beverage world know as the Rothchilds turn out at least one kind of alcohol in a bit of an economic bellwether.

Shawn Banayan, the CEO of Mel and Rose, says champagne purchases has and will change with economic high and lows. Champagne is not just one of the trends in this summer heat but rosé wines are catching on as well. Our clients have gotten more interested in Provençale rosés which are lighter in style, more flexible with food.

Another major trends are in tequila. We are not talking about the traditional brands such as Jose Cuervo or Don Julio that you do shots of, but the high end sipping tequila retailing for $250-500 a bottle such as Casa Dragones & Gran Patron Burdeos. Ofcourse there are high end single malt, bourbon & vodka that are hand crafted with a nice price tag.

If you are trying to find out what has brought this trend of higher end taste, it’s because we are more foodies and like to know where and how the product is made. This global trend is moving accorss the country like a storm.

Now you can enjoy your next hot summer drink!