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Marco Galatro

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Skurnik Los Angeles Grand Portfolio Tasting set up 💪

#skurnikwines #anticatorino #anticatorino2016 #anticatorinovermouth #losangeles #grandportfoliotasting #vermouth #vermouthditorino #goodvibes #skurnikgrandportfoliotasting

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Always a pleasure to visit our neighbors across the river! 🍶 & 🥃

@brooklynkura & @fort.hamilton.distillery

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A New Riff on an Old Tradition: New Riff’s 6 Year Malted Rye [whiskey emoji]

From New Riff – ‘Malted rye is a rye grain that has undergone the process of malting, a controlled germination and drying process. When you malt a grain, you alter, and arguably, improve, and refine its flavor. That’s exactly what’s happened here, as the typically spicy flavor of rye becomes polished, refined, subtle, and even elegant.’

From Us - Everyone should enjoy this incredible, award-winning rye this season!

Learn more through the 🔗 in bio

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Since our last Spirits Tour in 2019 both the team and the portfolio have grown quite a bit 📈🍸

Which means now is the perfect time for this Dream Team to taste you through our most ambitious spirits showcase to date, featuring producers from across the globe and bottlings, both practical and precious, for every space in the well, backbar, shelf, and front window.

Coming to a city near you – the 2023 Skurnik Spirits Tour!

New York City – 9/26
Indianapolis – 9/27
D.C. – 9/28 w/ Prestige Ledroit
Atlanta – 9/29 w/ Prime Wine & Spirits
San Francisco – 10/2
Los Angeles – 10/3
San Diego – 10/4

And catch us in PHILADELPHIA tomorrow 9/20 for a walk around spirits tasting featuring new favorites and enduring classics.

RSVP for all events with your local Skurnik Rep

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Three cocktailing pillars from one distillery 🍹🥃🍸

Operating out of the restored and modernized former Old Taylor Distillery in Frankfort, Kentucky, Castle & Key Distillery aims to reimagine how Kentucky spirits are presented to the world with a full range of small batch spirits anchored by a core trio of essential cocktail components.

Sharing a mash bill of 63% rye, 17% yellow corn, and 20% malted barley, both Restoration Rye Whiskey and Roots of Ruin Gin pay homage to the restoration of the distillery while Sacred Spring Vodka—produced with the same 73% white corn, 10% rye, and 17% malted barley mash bill as the distillery’s small batch straight bourbon—is named for the limestone-rich water found in the distillery’s Springhouse.

These three spirits form the foundation for hundreds of classic and contemporary cocktails—from classic Old Fashioneds and Manhattans to Espresso Martinis and Negronis!

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Spirits was shaking things up at our last Skurnik Happy Hour!

Treat yourself to a PeterColada this summer. Our Spirit Specialist Pete Stanton’s (right) own take on this classic crowd-pleaser. 🥳

🍹 1.5 oz Probitas White Rum
🍹 .5 oz Patrick St. Surin Clairin
🍹 .5 oz Giffard Vanille de Madagascar
🍹 1.25 oz Sweet Coconut Purée
🍹 .75 oz Pineapple Juice
🍹 .5 oz Lime Juice

Combine ingredients in a mixing tin and whip shake with 2 cubes of ice. Strain into a highball over crushed ice; top with angostura bitters.

Check out our story for two more cocktails we’re going to be sipping all summer long! 🏖

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A few snapshots from our Spirits Team’s recent trip to Kentucky to visit Starlight Distillery, Castle & Key, Barrell Craft Spirits, and New Riff!

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Arnaud Fressonnet stopped by the office to tell us all about his new line of Mexican eau-de-vie, Edénico! 🥭⁠
⁠
All fruits are harvested by hand within a 50 km radius of their Sierra Norte distillery. Seeds and skins are removed from the fruits which are then mashed & mixed with spring water and Champagne yeast to ferment in closed-top, stainless steel vats for 10–12 days.⁠
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The volume required to make a batch varies by fruit, but most productions clock in around 10 kilos per liter. The spirits are distilled twice in small copper alembic pot stills, then rested for a full year in glass demijohns before they are bottled at 42% ABV.⁠
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And the results are absolutely incredible! Read more at the link in bio.⁠
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📦️ Available via Skurnik in NY, NJ, CT, PA, KY, IN, & CA

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Vermouth is a slightly misunderstood category. By definition, it is an aromatized and fortified wine, which simply means it is a wine with added botanicals for flavoring and a bit of spirit to raise its ABV.

Bitter, herbaceous, fruity, and even confectionary, vermouth is a staple of aperitivo and apéritif culture, enjoyed equally on its own or as an essential cocktail ingredient.

This Japanese Bermutto from Oka Kura is a drier leaner take on the category that highlights four distinctly Japanese botanicals, including yuzu and yomogi (Japanese mugwort).

Bermutto, a phonetic spelling of vermouth, is actually made with sake rather than wine, and while not technically a vermouth, it functions as such (with particular delicacy) in cocktails, especially the Martini.

Check out our deep dive into vermouth and the Martini through the 🔗 in our bio!

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Hey, Bartender, where’s my Vermouth? 🍸

This is not another romanticized, flowery piece about the greatness of the Martini and its cultural relevance, nor is it a deep dive into its murky history.

Today on #skurnikunfiltered, we’re sharing a decidedly—perplexingly less popular—take, or rather a desperate *plea* to please put the vermouth back in the Martini.

Not a few dashes, not a rinse, not a bar spoon. No, dear bartender (professional or enthusiast) we beg of you to pick up your jigger and fill it with vermouth. Because a Martini without vermouth is just a glass of gin, and in 2023, we deserve better.

🔗 in bio!

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No, this isn’t the train to Hogwarts as much as I would like it to be. OR the Willy Wonka chocolate factory. ITS BETTER!

This trolly takes you to an underground cave where #shochu is stored and aged, and made. It was an old gold mine that only shut down 40 years ago.

Coming to the US shortly is the 5th most popular shochu (NOT SOJU) in Japan. #daiyameshochu. I had mine on the rocks with sparkling water and I downed it in 2 minutes. There is a strong lychee component backed by grapefruit and peaches.

Shochu for newcomers tastes best on the rocks with something like #lecroix . It’s a distilled low ABV spirit from sweet potato, rice, or barley. It could also make a great salty dog, martini, or regular G&T. With the lower alcohol it’s a good brunch drink or aperitif. @highroadspirits

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A day of welcome slurprises 🍜🥃🥟 • #day4 #kagoshima #japantravel #japanesewhisky

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