Audio By Carbonatix
a distributor of small batch, artisan spirits that’s just moved into
South Florida. Christine’s chefs Bill Bruening and Tom Repetti will be
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throwing down a spread of passed hors d’oeuvres that with flavors
complimentary to the exotic blends. The event starts at 6:30 p.m. and
is completely free!
Some of the liquors on hand: Montesierpe
Pisco, a small batch, typical Peruvian liquor made from grapes;
Artemisia Superior Absinthe Verte, a 100% US made absinthe; and El
Conde Azul Tequilas, a 100% Blue Agave imbibe that’s shipped in
hand-blown Italian glass. It’s all very hyper-specialized stuff – see
the full selection of Artisan Brands items here.
Why
is Artisan liquor important? Well, the National Restaurant
Association revealed a survey of more than 1600 chefs this year that
found micro-distilled and artisan liquors will be among the top 10 food
trends in 2009. Chefs ranked these specialty liquors, including organic
wine, number 9 – behind small plates, superfruits, organic produce, and
– number one – locally grown produce. This basically means you should
expect a lot more “signature cocktails” at restaurants, possibly paired
with a dish and most certainly commanding a higher cost than typical
alcoholic beverages. As if we weren’t paying enough for our ultra-chic,
indigenously made drinks anyway.
— John Linn
