How to Design a Zero-Waste Kitchen
By Caleb Leonard
As we witness the impacts of plastics and other waste on our planet, more and more people are looking to reduce, reuse, and recycle. Creating a zero-waste kitchen involves adopting a mindful and sustainable approach to reduce waste at every stage of your buying, cooking, and eating routines, and it is an impactful way to minimize your carbon footprint.
Here’s a step-by-step guide to help you get started:
Plan Ahead to Leave Less Behind
Look through your pantry and kitchen to see what you have on hand. Assess areas where waste is generated and rethink your shopping list.
Food waste can be prevented by effectively using your ingredients. Make creative use of leftovers. Freeze excess food for future meals. Don’t over-purchase perishable items. Make a shopping list and stick to it to avoid impulse purchases.
Buy in Bulk and Refill
Stock up on staples like grains, pasta, nuts, and spices in bulk. If you are heading to a store with bulk bins, bring your containers to avoid excess packaging.
Another way to reduce plastic packaging waste is by shopping at stores where you can refill cleaning and personal care products.
Choose products with minimal or sustainable packaging. Opt for glass, metal, or cardboard packaging over plastic whenever possible. These items can be repurposed or recycled.
Avoid individually packaged items and single-use packaging.
Shop Your Local Farmers Market
Farmers markets facilitate zero-waste kitchens.
Here’s how:
Reduced food packaging: Farmers markets offer fewer packaged and processed foods than grocery stores. Buying fewer single-use plastics keeps packaging waste out of landfills.
Local and seasonal produce: Farmers markets prioritize regionally grown and seasonal produce. By buying from local farmers, you support sustainable agriculture practices while minimizing the environmental impact of long-distance food transportation.
Bulk purchases: Many farmers markets offer the option to buy produce in bulk, allowing you to choose the quantity you need without redundant packaging.
BYOB (bring your own bag)
Those flimsy plastic bags from the grocery store are no match for a reusable tote. Reusable bags made from canvas or recycled plastics are larger and more durable than single-use bags. Plus, more states are implementing fees to curb the use of plastic bags.
Go Green with Reusable Kitchenware
Most people know about reusable water bottles, but there are tons more reusable items on the market (many are dishwasher-safe too). From reusable K-cups for your morning cup of joe to stainless steel straws, there are lots of eco-friendly ways to eliminate kitchen waste.
Here are a few examples:
- Reusable food wraps (plastic wrap alternative)
- Washable cloths (paper towel/napkin substitute)
- Fiberglass chopsticks
- Compostable sponges
- Silicone storage/freezer bags (Ziplock alternative)
- Silicone muffin liners
Reusable products not only cut down on the production and consumption of new products, but they also save you money.
Consider Eco-Friendly Upgrades
With all the money you’ll save by going green, consider upgrading your appliances. New technologies use less water and electricity. The money you spend on energy-efficient appliances will be recuperated over time.
Freeze as You Please
A high-performance freezer is a powerful tool for keeping your food fresh. Food waste often comes from leftovers. Rather than throwing away leftovers, you can freeze them. These frozen meals can be quick and convenient options on busy days, especially when stored as pre-packaged meals.
Freezing foods can significantly extend their shelf life; this way, you can buy in bulk and take advantage of sales without worrying about ingredients spoiling.
If you have produce nearing its expiration date, freeze it before it turns. Freeze fruits, vegetables, and other perishables. Sauces can be frozen too.
Your freezer can also store dry goods. Freeze bulk items like nuts, grains, and flour for later use.
Reimagine Your Food Scraps
Almost all organic material has multiple uses. For example, banana peels make great hair and skin masks, banana tea is a powerful sleep aid, and plants love the potassium-enriched water of peels soaked overnight.
Orange peels can be boiled as a room deodorizer or baked and ground into a vitamin-packed powder.
Bones can be made into bone broth, and new plants can be grown from viable produce seeds, while herbs can be propagated for an endless supply of seasonings.
Before you toss it in the compost bin, perform a quick search and scope out any additional uses.
Compost is King
Composting is the backbone of the zero-waste kitchen. Once you have re-used your food in every imaginable way, it’s time to give it back to the earth. Create a compost pile in your yard; use a tumbling bin or a countertop composter.
Benefits of composting:
Reduced landfill waste: Food scraps account for a large chunk of landfill waste. When these materials decompose in landfills; they release methane, a potent greenhouse gas. Composting diverts these materials away from landfills, reducing their environmental impact.
Enriched soil: Compost improves soil structure, water retention, and nutrient availability. By composting, you’ll foster healthy plant growth, reducing the need for excessive watering and fertilizers.
Minimized odor and pests: Properly composting food scraps and yard waste reduces the likelihood of attracting pests and generating foul odors in trash bins.
A zero-waste kitchen is one way to live a greener, more eco-friendly lifestyle. Once you hit your stride in the kitchen, you’ll likely find other areas to cut waste. Small changes add up, and you’ll make a big difference.
Caleb Leonard is a freelance writer and marketing professional. A graduate of the University of North Texas, his interests include gardening, podcasts, and studying Spanish.
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This Halloween in LA: Scary-good whiskies: J. Mattingly 1845 Welcomes Fall with New Whiskey Offerings
Scary-good whiskies this Halloween: J. Mattingly 1845 Welcomes Fall with New Whiskey Offerings
J. Mattingly 1845 Distillery is debuting scary-good whiskies this fall, with its first fall spiced Bourbon 31 Blended Bourbon and the ability to customize your own whiskey for your Halloween festivities through its J. Mattingly 1845 craft your bottle program.
Bourbon 31 Blended Bourbon is a play on the brand’s Bourbon 30 Bourbon brand and this limited-edition release was created for the Halloween season.
Bourbon 31 is a blend of three whiskies which have all undergone J. Mattingly 1845’s Double Staving™ process and the blend consists of 51 percent Bourbon, 29 percent Light Whiskey and 20 percent Rye Whiskey. Double Staving is a proprietary process used by J. Mattingly 1845 Distillery that gives the whiskey inside the barrels additional surface exposure to charred barrel staves to impart more flavor and color.
The Double Staved Classic Bourbon used in this blend has just scored a 96 from famed Whiskey Bible author Jim Murray.
The Bourbon 31 Blended Bourbon was created by J. Mattingly 1845’s team of expert blenders to reflect the flavors typically associated with fall. “When we blended these three whiskies, we were looking for a flavor profile that reflects flavors typically associated with fall, such as pumpkin and cinnamon while matching the light-hearted fun we’re having by changing the brand name from Bourbon 30 to Bourbon 31 to celebrate the Halloween season,” said Harry Richart, president, J. Mattingly 1845 Distillery.
Tasting notes for this bourbon describe it as having a nose of nutmeg, cinnamon, vanilla and walnut, with the flavors of brown sugar, cinnamon, and fall baking spices on the palate. On the finish, pumpkin bread, baker’s chocolate and seasoned oak are prevalent.
Bourbon 31 is available online and at the J. Mattingly 1845 Distillery in Frankfort, KY. Suggested retail pricing is $60 for a 750 mL and it is 98 proof.
J. Mattingly 1845 Custom Whiskey Program is the “Choose Your Own Adventure” of the whiskey world by allowing the buyer to choose between double staved™ bourbon, light whiskey or rye whiskey recipes, select their bottle shape, customize their own label, and even choose their own wax color from every color of the rainbow! This program is available online and in person at the Distillery and can result in some frighteningly fun labels and Halloween-themed wax colors. Imagine expressing your innermost devilish (or angelic) thoughts on the bourbon bottle you give your favorite boo.
Pricing for the custom bottles start at $120 for a 750 mL bottle and shipping is available to 46 states.
About J. Mattingly 1845 Distillery
The Mattingly family has been synonymous with distilling in Kentucky for more than two centuries, having a hand in the development of at least nine separate distilleries in the Commonwealth.
It all started in 1845, with John Graves Mattingly’s first distillery in Marion County, Kentucky, Registered Distillery #2.
In 2010 Jeff Mattingly took up the family mantle and started his own craft bourbon business. Today, Jeff’s son Cameron has joined the team as Vice President of Production, continuing the legacy into the latest generation for J. Mattingly Distillery 1845 in Frankfort, Kentucky. Together father and son offer their proprietary double staving process as well as a custom bourbon blending experience unparalleled in the spirits industry, available on-site in Frankfort or online at https://jmattingly1845.com/build-a-bottle/
LA wants “Indulgence without compromise” Dairy-free, plant-based: OATRAGEOUS Oat Milk Liqueur
Dairy-free, plant-based: OATRAGEOUS Oat Milk Liqueur from the Makers of Misunderstood Whiskey Co.
OATRAGEOUS Oat Milk Liqueur proudly announces the launch of its innovative, dairy-free cream liqueur line, setting a new standard in the cream liqueur category. Crafted with the highest quality ingredients, OATRAGEOUS offers a plant-based alternative that is free from dairy, gluten, lactose, high fructose corn syrup, artificial sweeteners, and seed oils.
OATRAGEOUS is proudly the first portfolio of Oat Milk Liqueurs to hit shelves in the United States.
“We couldn’t be more excited to share OATRAGEOUS with the world,”
JD Recobs
Co-Founder of OATRAGEOUS.
“There are a lot of consumers out there who want to enjoy cream inspired products but are limited by dietary restrictions, lifestyle choices, or simple taste preferences.”
OATRAGEOUS will debut three core SKUs this fall: Coconut, Espresso, and the world’s first Dairy-Free Bourbon Cream (14% ABV).
OATRAGEOUS Oat Milk Liqueur is designed for those who seek indulgence without compromise. OATRAGEOUS delivers a light, smooth, and creamy experience while boasting less sugar and fewer calories versus traditional cream liqueurs. The expressions are crafted with 100% sustainably sourced, non-GMO oats, smooth bourbon whiskey and real ingredients.
“We are thrilled to be able to open doors for consumers by giving them delicious, dairy-free options that are produced transparently and made with significantly less sugar compared to what is currently available on the market,” added Co-Founder Chris Buglisi.
While OATRAGEOUS is best enjoyed simply chilled or over ice, the products are a great base for dairy-free alternative cocktails such as the Dairy-Free Espresso Martinis (or EspressOAT Martinis) and Dairy-Free Pina Coladas!
“We aspire to create exceptional products that prioritize both people and the planet,” said Emily Recobs, Co-Founder of OATRAGEOUS. “With a commitment to sustainability, we carefully craft every bottle using clean, high-quality ingredients, keeping the environment in mind every step of the way.”
Key Features:
- Bourbon Based Cream Liqueur: Made with premium bourbon whiskey; distilled at the historic old Seagrams distillery by Ross & Squibb Distillery (MGP) in Lawrenceburg, Indiana.
- Dairy-Free and Gluten-Free: Perfect for those with lactose intolerance, choosing a dairy-free lifestyle and with gluten sensitivities.
- Plant-Based & Vegan-Friendly: A delightful option for those following plant-based diets.
- Made With Clean Ingredients: No seed oils, high fructose corn syrup or artificial sweeteners. Kosher.
- Less Sugar & Calories: OATRAGEOUS contains 30% less sugar & calories than the leading cream liqueur brands. Proudly only 100 calories per 1.5 oz serving.
- Sustainably Sourced: Committed to environmental responsibility, using non-GMO oats.
- Transparently Produced: The company proudly discloses nutrition facts on their website.
Core SKUs:
- Coconut (14% ABV) – A tropical delight with the smooth, creamy taste of real coconut.
- Espresso (14% ABV) – A rich, bold flavor infused with the essence of Arabica espresso.
- Bourbon Cream (14% ABV) – A classic, luxurious blend of small batch bourbon whiskey and dairy free oat milk cream.
Availability and Pricing:
OATRAGEOUS will retail at $27.99 and be available for sale nationally online (www.drinkoatrageous.com) and in liquor stores in select markets including: FL, MA, NJ, NY, and TX.
About OATRAGEOUS Oat Milk Liqueurs
OATRAGEOUS Oat Milk Liqueur was created to bring fun, innovative dairy-free cream liqueurs to the world with a focus on quality and sustainability. OATRAGEOUS is a brand of Buglisi Recobs Group, also owner of Misunderstood Whiskey Company, a NJ based innovative whiskey brand delivering approachable spirits to its customer base which includes its Ginger Spiced Whiskey and America’s Original Dairy Free Oat Nog seasonal release.
Lakers Fans: Basketball legend Introduces ‘Hennessy Limited Edition by LeBron James’, available September 30
Lakers Fans: Basketball legend Introduces ‘Hennessy Limited Edition by LeBron James’, available September 30
Hennessy, the world’s leading cognac, and basketball legend LeBron James are proud to unveil ‘Hennessy Limited Edition by LeBron James’ – a V.S bottle collaboration available globally starting on September 30, 2024.
This first-time collaboration between Hennessy and LeBron James unites two giants in their respective fields and brings an unexpected twist to fans and the industry alike. Their mutual respect, shared drive for excellence and commitment to pushing boundaries makes this partnership a celebration of greatness and serves as a reminder that Hennessy is made for more.
“As an admirer of Hennessy and its iconic brand, I’ve always appreciated its commitment to basketball and how it celebrates the sport’s influence on and off the court,”
lebron James
“I was fortunate enough to visit the Maison in Cognac a while back, and seeing the care and craftsmanship that go into creating each bottle was pretty incredible. This collaboration represents a shared sense of dedication and discovery coming to life for everyone to enjoy.”
The limited-edition bottle features fresh, vibrant and distinctive designs which nod to James’ impact on and off the court. Both the bottle and gift box showcase an illustrative portrait of James in purple and orange. The iconic Hennessy Bras Armé is reimagined, sporting a sleeve as a tribute to James and intertwined with his trademark crown. The blend will remain the same and continue to deliver on the bold, yet smooth character that has made Hennessy V.S one of the most popular cognacs in the world.
“We are elated to officially welcome LeBron James to the Hennessy family after many years of mutual admiration and friendship,” said Antoine Varlet, Senior Vice President, Hennessy U.S. “LeBron is not just a basketball star, but someone who redefines boundaries in sport, style, culture and beyond. This partnership is more than just a collaboration, it’s a statement about what’s possible when two cultural icons come together.”
To highlight the cognac’s versatility, James put a fresh twist on the Hennessy Margarita cocktail featuring Hennessy V.S, lime juice, orange liqueur, orange juice and agave syrup. The addition of orange juice comes directly from James, inspired by a recent tasting experience in Cognac where he experienced the different possibilities of the spirit and discovered that Hennessy is enjoyed more than just neat, complementing a wide range of serves. This follows the release of Hennessy’s “Made for more” campaign, which shows how any drink or occasion can be made ‘more’ when you add Hennessy. Find the full recipe on hennessy.com.
The ‘Hennessy Limited Edition by LeBron James’ V.S will be available for purchase starting September 30, 2024.
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Fritz Coleman’s Show Extended: “UnAssisted Living” on live at NoHo’s El Portal thru May, on TubiTV
Fritz Coleman’s Show Extended: “UnAssisted Living” on live at NoHo’s El Portal thru May, on TubiTV
LA Legendary newscaster Fritz Coleman extends his show “Unassisted Living” at North Hollywood’s El Portal Theater. Today we talk with Fritz about comedy during “cancel culture”, performing clean and his comedy special playing on TubiTV.com
Below is edited for length and clarity. To see the full conversation, visit FlavRReport YouTube Channel.
Today we have a returning guest. Fritz Coleman, thank you so much for coming back again
Fritz Coleman: I am honored to be back. It’s so rare to be invited back anywhere and you’re a gentleman.
Joe Winger: Last time it was very diverse. Because I’m a comedy geek, and I love live comedy. I really want to dive deep with you this time.
So the show is called Unassisted Living. It’s taped live at the El Puerto Theater, shown on TubiTV.com.
Fritz Coleman: Tubi is a free streaming service. It’s like Hulu. It’s an advertiser supported streaming service. There are very few ads at beginning and in the end, but I’m just happy to have it there.
We appealed to Tubi by saying that there are a lot of Netflix and Amazon prime comedy specials, but very few geared to the demographic that I talk to, which is, as I say, old people and their parents.
We thought that it would be fun for boomers and above just talking about the common experiences of aging and having grandchildren and how do we survive the pandemic and all that. We seem to have found an audience for this. We’re just having a blast. I love that.
What’s Live Comedy like after the Pandemic?
Joe Winger: You’ve mentioned a few times in public about how it’s funny to go back to a regular comedy routine after the pandemic. What’s changed the most?
Fritz Coleman: That’s a great question. I would say a couple of things have changed. Some good, some bad. I think, and I don’t know that this has anything to do with a pandemic. It has to do with a cultural divide in America. The difference in opinions and how prickly and protective people are about their own opinions.
Things have gotten very politically correct. Now I don’t do political humor. I don’t even do current events humor, really. And there’s a selfish reason for that.
First of all, the shelf life of current events material is very short and second of all nobody’s going to do it better than Bill Maher or Stephen Colbert or Jimmy Kimmel.
Third of all, it’s just a time where people are so hypersensitive about everything you don’t even have to do a punchline about Donald Trump or anything related to that.
You can just say the word in the setup and be booed. You get it from the audience. So I want to avoid that.
The good aspect of what has changed in comedy
Truthfully now the good aspect of what has changed is I don’t think there’s been a time in recent history when comedy has been more important because there’s a kind of a malaise.
There’s a sort of a mild national depression again, it’s the cultural divide. It might be a post pandemic PTSD kind of thing, people just want to be taken out of their heads. So what I do is get up there and talk about the common experience of getting old and just the common experience of American life for people my age.
If you connect with them and they recognize what you’re talking about and they laugh, it’s very cathartic for them.
For that one hour and 15 minutes, you’ve taken them out of their heads. You’ve made them forget that things are not perfect in the world. And I think it’s very therapeutic. So from that respect it’s a good time right now for standup, but it’s also a time when it’s fraught with landmines.
Joe Winger: I want to go a little more into detail on TubiTV, what it’s like to shoot a show. Obviously in the 1980s and 1990s, HBO and Comedy Central did a lot of live comedy. I should say live to tape, it’s not actually live. Now Netflix has become so incredibly popular.
Tell us how to access and see the show. So what’s it like both starring in the show, producing the show, and what does it actually take to make the show happen?
Fritz Coleman: I have a favorite theater in Southern California called the El Portal Theater in North Hollywood. I have a residency there through May now.
We’ve just been extended for the second time. Once a month, I do a show there. And within the El Portal, it’s a very iconic Southern California performing venue, hey have a smaller theater called the Marilyn Monroe Forum. It’s a 100 seat theater. It’s a semi-circular. It’s a half theater in the round.
I chose this venue for a couple of reasons. First of all, I like the intimacy of it. I like to walk up and look into people’s eyes and see their reaction.
It becomes more of a conversation than a performance. I saw this venue on Hacks, which is a great show about stand up starring Jean Smart. I don’t like shows about stand-up mainly, I’m too
They did one of their episodes where they wanted to shoot her in a more cocktail table environment. They shot an episode in this theater where they had six or seven cocktail tables in front. Overhead cameras and lighting, beautiful lighting.
I thought that’s where I want to do my show. That’s exactly how I want it to look. It’s not a big, broad performance where you’re strutting the stage like Chappelle or any of those guys.
So I taped it there and it felt really good.
When you [produce the show] yourself. You hire a producer and a director and I did that and trusted that they would bring my vision to light. We had a great show, we took one Sunday afternoon to tape two shows, 3pm and 7pm and then we cut the best of the two together and presented the final product to all the streamers.
We had some interest from First World Digital which is the digital content arm of A24. Then got interest from Tubi.
So we had to find a streamer that thought it was important for us to appeal to boomers and adults.
It works so well that I got a residency at this theater, meaning once a month I do a show there and we just got extended for the second time.
We will be there once a month through May and It’s fantastic. I’m at a stage in my life where I’m not looking to have national fame. I just love the work. I love to do local theaters and clubs and whoever will have me now. And it’s been a blast.
Joe Winger: You seem so incredibly comfortable on camera. You’ve mentioned in the press, the daily grind that was your day job. What I’m wondering about is what’s your process like building up your show?
Fritz Coleman: It’s your daily job. There are two guys that had a spectacular work ethic in our business. One was George Carlin, who wrote for hours every day, and Jerry Seinfeld, who would discipline himself to write for a couple hours every day.
Even if you don’t have anything ruminating in your mind, you have to write every day. You have to discipline yourself to sit in front of that page and write. Something will happen. And you have to do it, and it’s a grind. And all writing can be lonely and laborious and not productive, but you have to do it.
And then you have to try it. But I think one out of ten concepts or jokes or bits that you come up with, ultimately make it into your long act
Larry Miller, one of the great stand ups, a great friend of Seinfeld said, “Building a stand up act is like operating a moonshine still. You get one drip at a time and it takes forever.”
And it really does. The beauty of not having my job and I had the fortune of having an astonishingly wonderful job at NBC Los Angeles for 40 years. I was their main weekday weather guy.
But I did 12 hours a day there. Then I would write, then I would do shows between the early and late news and come back. But now that I’m retired from that job, I can discipline myself to write every morning. I can concentrate on the quality of my shows. I have this Residency, which allows me to do new blocks of material every time.
So more than any other time in my career, my set is expanding more quickly. It requires discipline and it just requires sticking to it.
Joe Winger: Jerry Seinfeld is famously not blue. But other names, George Carlin, Richard Pryor, Robert Klein are certainly more aggressive
In your own words, you’re famously “squeaky clean”. Is that a deliberate choice on your part? What are the advantages, disadvantages to that?
Fritz Coleman: There are both advantages and disadvantages. I’m clean for two reasons. When I first started in comedy, when I came out here in 1980 to Los Angeles to do stand up, and you were auditioning to go on the talk shows, Carson, Merv Griffin, Dinah Shore, whoever’s talk shows you were doing, you had to be clean.
And when you were working in the [comedy club] rooms, you had to be clean, even if you weren’t auditioning for the talent coordinators on their shows, because if they were in the room watching somebody else and saw you be blue or really edgy on stage, it would be impossible to get their attention because they were afraid for their own job.
So you had to work clean.
So I just disciplined myself into that. The second reason why clean is important is because you will get more very lucrative corporate work, if you’re clean. If IBM has a conference in Las Vegas and they’re looking for somebody to entertain their 10, 000 person mid-level-management convention, you have to be squeaky clean.
You can’t even do double entendres and many times they’ll want to parse your act before you even do it. It’s better business to work clean.
Third of all, I’m in my seventies and people my age appreciate a cleaner act.
That was another thing we pitched to Tubi. I’m Dave Chappelle’s biggest fan, Chris Rock’s biggest fan, but there are people my age that just wince at some of the language and stuff.
I don’t want them to be uncomfortable. I’m not here like Richard Pryor was or George Carlin was to challenge the First Amendment. I’m not there to push the boundaries. Honest to God, I just want to make people laugh and smile and have a good time and feel better for one hour.
Joe Winger: When you’re out and about at these shows, you meet younger comics who might be asking you for advice. Is there any common advice you give to young performers or performers newer to the industry?
Fritz Coleman: Yeah, be true to yourself. Find who you are.
You’ll always start out copying somebody else. When I started out, I was copying, and sometimes you do it subconsciously. I was copying Robert Klein and his beautiful stage presentation, and George Carlin and his writing skills.
Then after a while, you’ll find out what makes you unique and you’ll write to that and find yourself. Stick to that and don’t quit.
It can be a ruthless business to try to get a foothold in, but don’t quit. The longer you go and discipline yourself to, to writing and being true to your character, people can sense phoniness from a mile away.
Just be true to yourself. And that’s what people resonate with.
Fritz Coleman’s comedy show “Unassisted Living” has been extended at North Hollywood’s El Portal through May 2024. Find tix and schedule here.
Find Fritz Coleman’s comedy special “Unassisted Living” on TubiTv.
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Love a Quality Martini? Whiskey Old Fashioned? Knox & Dobson RTD Superiors Cocktails are your answer
Love a Quality Martini? Whiskey Old Fashioned? Knox & Dobson Introduces Superior Ready-To-Drink Bottled Cocktails
Knox & Dobson toasts to their new collection of premium ready-to-drink bottled cocktails that are expertly designed to be shared with friends, so simply…
Open, Pour, and Enjoy!
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Knox & Dobson’s new bottled cocktail collection was meticulously curated with an uncompromising commitment to excellence in quality, craftsmanship, and taste by Knox & Dobson President Rob Levy and Creative Director Peter Lloyd Jones (The Raymond 1886, Everson Royce Bar) who heads Knox & Dobson’s formulation and product development.
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Featuring a gin Martini, classic Old Fashioned, Improved Whiskey Cocktail with Maraska Maraschino Liqueur, and Rye Manhattan, Knox & Dobson uses the highest quality ingredients including hand-selected barrel aged whiskey, distilled gin, natural cane sugar, and authentic Angostura Bitters.
From the award-winning design of the bottle, these superior bottled cocktails were solely created so expertly handcrafted cocktails could be shared and effortlessly enjoyed anywhere.
“Our mission was to create a collection of cocktails that were equal in taste and quality to those freshly crafted by a skilled bartender. Peter Lloyd Jones was the best choice, and I can’t imagine working with anyone better, “
says Levy.
“Pete was Head Barman at 1886 Bar at The Raymond and he was also behind the stick at Everson Royce Bar for several years, so his experience is invaluable, and his passion and creativity make him the perfect partner at Knox & Dobson.”
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Levy’s upbringing in Skokie, Illinois, at Knox Avenue and Dobson Street is where Levy spent most of his adolescence in the ‘60s and 70’s hanging out “on the corner” with neighborhood kids who remain lifelong friends.
Knox & Dobson is as much an elevated on-the-go craft beverage experience as it is a distillation of hometown pride and a love of bringing people together.
Each Knox & Dobson bottled cocktail is 200 milliliters and features two servings. Whether you are a classic Martini drinker (34% ABV), this is a take on the classic combining gin with dry vermouth to create a flavor profile of an aromatic gin martini that is slightly earthy and refreshing to drink. Lloyd Jones recommends serving this cocktail up or over ice, garnished with olives.
Old Fashioned aficionados (38% ABV) can savor this cocktail which consists of straight aged bourbon, natural cane sugar, orange oil and Angostura Bitters with tastes of aged bourbon with bright citrus flavors, bitters, raw cinnamon, clove, and American oak.
The Improved Whiskey Cocktail (35.42% ABV) – made with straight aged rye whiskey, Maraska Maraschino Liqueur and Angostura bitters – has a spiced flavor profile combined with American oak, citrus, along with bright and deep cherry notes.
This is a whiskey cocktail that is meant to be sipped and savored.
Finally, the Rye Manhattan (36% ABV) is made with straight aged rye whiskey, sweet vermouth, and Angostura bitters. The tantalizing pairing of the aged whiskey combined with the aromatic Italian-style vermouth creates a spice, citrus and charred oakwood profile that will have anyone asking for another round.
Who’s ready for happy hour? And, if your go-to cocktail isn’t on the menu just yet, don’t worry. The Knox & Dobson bar cart will be rolling this Summer with more cocktails on the way and no shortage of inspiration.
Knox & Dobson’s new collection of superior bottled cocktails are best served chilled or over ice and each cocktail features two servings, perfect for sharing, so simply chill, Open, Pour, and Enjoy!
Knox & Dobson is available for delivery anywhere Nationwide, so visit www.KnoxandDobson to order your new favorite bottled cocktails today. Knox & Dobson is now available at 15 Total Wine & More California stores – Brea, Daly City, Long Beach, Northridge, Pasadena, Rancho Cucamonga, Redondo Beach, Roseville, San Diego, San Jose, San Mateo, San Ramon, Temecula, Thousand Oaks, Tustin and soon to be in all 28 Total Wine & More California stores; Bristol Farms South Pasadena and soon to be in all 14 Bristol Farms California stores; Bar Keeper Los Angeles; Cypress Liquor Los Angeles; Everson Royce Bar Pasadena; Gerlach’s Pasadena; Highland Park Wine; K&L Wine Merchants in Los Angeles and San Francisco; and The Ace Hotel in Downtown Los Angeles. To see the full list of locations, please visit Knox & Dobson’s Find a Stockist.
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Vino Nobile di Montepulciano Guided Tasting led by Antonio Gallon with Marina Nordic of IEEM USA – Wine Review
Vino Nobile di Montepulciano Master Class & Guided Tasting “The History Teller” led by Antonio Galloni, hosted by the Consorzio and Marina Nordic of IEEM USA.
Vino Nobile di Montepulciano has a long history and tradition of producing memorable bottles, so today should be a phenomenal event..
As expected, the room was crowded with curious and distinguished palettes. Sommeliers, wine educators, wine critics, wine journalists, importers.
Vino Nobile di Montepulciano Region
The event featured Andrea Rossi, President of the Consorzio del Vino Nobile di Montepulcino and Antonio Galloni, Wine Critic & Founder of Vinous, who led the tasting.
Rossi spoke about the Consorzio and Montepulciano while Galloni explained the Vino Noble di Montepulciano region with intrigue and excitement
The Vino Nobile production zone is positioned between Val di Chiana and Val d’Orcia at altitudes from 820 and 1900 feet.
The climate is influenced by nearby Trasimeno Lake, its soils composed of marine fossils, sandstone, salt rich clay and precious silt deposits.
The Sangiovese grape is locally called Prugnolo Gentile. Within their local Producer community, it’s name is mostly interchangeable.
Montepulciano in Tuscany is the center for Vino Nobile’s vinification efforts where both vinification and aging takes place and are supervised in the municipal area.
Vino Nobile is aged for a minimum of two years, including one year in oak barrels; and three years total in order to earn the title Riserva.
Vino Nobile di Montepulciano Tasting
There were 11 wines tasted in total.
“Alboreto” Vino Nobile di Montepulciano 2020
From Fattoria della Talosa made from 100% Sangiovese.
The vineyard is at 350-400 meters above sea level. After a careful selection of grapes, from the last week of September to the first week of October, the fermentation time is about 15-20 days.
Then malolactic fermentation is in stainless steel. The maturation is for 2 years in big barrels and stainless steel for another 2 months. The finished wine continues to be aged in bottle before release. An easy drinking win, hints of plum, blackberries, a kiss of strawberry and pepper. An excellent start to the day.
Vino Nobile di Montepulciano 2020 docg from Dei
Made from 90% Sangiovese and 10% Canaiolo.
The soil is mostly clay with sand (tuff) and the vineyard is at 300 meters above sea level. Soft pressing of the grapes followed by spontaneous fermentation with the use of indigenous yeasts in stainless steel tanks at a controlled temperature. Maturation on the skins for 15 – 25 days with pump over’s. Aging for at least 24 months of which a minimum of 18 months is in wood. The wine remains in-bottle for some time before release.
On the nose, hints of cherry, plum and violets with a hint of coffee and a touch of vanilla. Pair it with braised beef cheek with mashed potatoes.
“Asinone” Vino Nobile di Montepulciano Selezione 2020
Made from 100% Sangiovese.
The vineyard is at 380 – 400 meters. The soil is clay and silt with embedded fossils. Fermentation is in stainless steel vats for 20 to 25 days with cultured yeasts from the vineyard. Malolactic fermentation in 6,000 to 8,000 French oak vats.
A vibrant wine with hints of red currant, cherry, strawberry, plum, violet. Pair it with ribeye
“La Braccesca” Vino Nobile di Montepulciano 2020
Made from 90% Sangiovese and 10% Merlot.
The vineyard is at 290 meters. The soil is sandy loam. Each grape variety was harvested separately, de-stemmed and delicately crushed. Then transferred into stainless steel vats where alcoholic fermentation took place at a controlled temperature to preserve the fruit’s aromatic profile. Maceration on the skins for 10 days. Malolactic fermentation. Then the following spring, the bottles were aged approximately 12 months. Then bottled in spring 2020 and aged for one additional year in the bottle.
Red currant, strawberries, cherries and a subtle hint of spice and vanilla.
“Vigna d’Alfiero” Vino Nobile di Montepulciano docg Selezione 2020 from Tenuta Valdipiatta
Made from 100% Sangiovese.
Vinification is in steel tanks at controlled temperatures. Maceration on the skins for 20-25 days. Daily pump over and délestage at the beginning and in the middle of fermentation. Spontaneous malolactic fermentation. Fermentation in stainless steel tanks for 20 days. Malolactic fermentation in stainless steel. The wine is aged in French barrels at 20% new oak for 18 months, then aged in bottle before release.
A delicious and complex flavor. Black cherry, dark chocolate, balsamic notes and a touch of vanilla Pair this with duck, roasted and grilled meats.
Vino Nobile di Montepulciano docg 2020 Boscarelli
Made from 85% Sangiovese and 15% Canaiolo.
Alluvial and sandy lime soil with silt, clay and stony structure. The grapes are picked manually. After de-stemming and soft pressing, they are fermented in oak vats. Indigenous yeast is used in the fermentation process that lasts about a week. Aged in Slavonian oak casks, where malolactic fermentation occurs. Maturation takes from 18 to 24 months, then aged in the bottle for several more months before the release.
Strawberry, blueberry and sage notes. Medium body, medium tannin. Suggested pairing: grilled, roasted or braised meat and manchego or other seasoned cheese.
Vino Nobile di Montepulciano docg 2019 Avignonesi
100% Sangiovese.
This bottle is even more special, as it employs Pied de Cuve, a process used by winemakers wanting to use wild yeast from the vineyard to ferment their wines. The process aims to build a population of viable (alive yeast) and vital (strong) in the wild yeast culture in a small volume of wine.
20-25 days of maceration. Pied de cuve used for the first bath of grapes in advance, select yeasts which are naturally present on the skins. Then these grapes become the basic yeast used for the fermentation. At least 18 months in Slavonian oak barrels and then at least 6 months aged in bottle.
On the nose, strawberry and red currant with subtle vanilla and spices. Well-balanced, medium body, ripe cherries and plum. Elegant tannin that creates a nice balance against the flavor and mouthfeel. Surprisingly long finish.
Would pair well with traditional Italian dishes, prosciutto, pecorino.
“Tenuta Calimaia” Vino Nobile di Montepulciano docg 2020 Marchesi Frescobaldi
90% Sangiovese (Prugnolo Gentile) and 10% red grape varieties.
Maturation in oak barrels for 24 months. Bottle aged for 4 additional months.
Intense ruby red in the glass. Nose is vibrant with cherry, sage, cardamom. Dark chocolate. Body is bold and velvety. Heavy tannin. Long dry finish.
“Silineo” Vino Nobile di Montepulciano docg 2020 from Tenute del Cerro
Fermentation and maceration at controlled temperature with daily pump overs.
Goes through malolactic conversion then 18 months of aging.
Cherry and red currant on the nose. Earthy, cedar, vegetal.
Pairs well with roasted chicken, and sharp cheddar.
“Messaggero” Vino Nobile de Montepulciano docg 2018
95% Sangiovese and 5% Canaiolo Nero.
The grapes are handpicked, fermented in small containers to facilitate extraction of the skins. Fermentation is made with natural yeast, in full respect of the area, when the wine is still in contact with the skin, for 18-20 days. Then transferred to Slovenian oak casks for 18 months, then 6 more months in oak. During this period, they decant to make the wine clear and prepare for bottling.
The nose is pronounced with black currant, blackberry, blueberries, spice and leather. Full body, medium tannin, long finish.
Would pair well with aged pecorino, ribeye and game
Vino Nobile di Montepulciano docg 2018 from Villa S. Anna
85% Sangiovese, Mammolo Canaiolo, 8% Colorino, 7% Merlot.
Fermented with a 20 day maceration. Then 24 months in Slavonian oak barrels, French Oak, barriques. After bottling, kept in bottle for another year.
Ruby in the glass, Dark cherry on the nose with tobacco and licorice. Light body, medium tannin, dried cherry, raspberry, crushed herb, medium finish.
Pairs well with game meats, venison, seasoned cheese.
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