WHISKEY signing: Virginia Distillery Company

VIRGINIA DISTILLERY COMPANY
June 4, 2016
noon-2 pm

299 Eades Ln
Lovingston, Virginia 22949

What better way to gear up for the launch of our whisky tours than to have Michael Dietsch, author and spirits writer for Serious Eats on site June 4th from 12PM to 2PM for a special reading and book signing of his new book, “Whiskey: A Spirited Story with 75 Classic and Original Cocktails”. “Whiskey” covers the history as well as the differences of various brown spirits– specifically bourbon and Scottish single malt. The book also details a variety of delicious cocktail applications for that spirit we all know and love. We’ll be doing a special cocktail demo so you can learn from the best! Join us in our Visitors Center to learn more about whisky, see craft cocktail making in action, and pick up a signed copy of Michael’s book.
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2 thoughts on “WHISKEY signing: Virginia Distillery Company

  1. Hi Michael! I got into shrubs a few months ago and inevitably found your blog and your book. I recently made the Lemon Lime shrub recipe from the book and using the turbinado sugar as suggested resulted in a shrub with a very distinct brown whiskey color as opposed to the bright, cheerful, lemon-lime color in the book’s photo. Was this a typo and the sugar used, normal, white sugar instead?

    I’m sure the shrub will still be delicious, if not a bit heavier tasting, but I have to admit, the color isn’t nearly as beautiful!

    I’ve loved experimenting so far, and your wonderful book is a godsend for a jumping off point! Thank you.

    -Chris

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  2. Hi Michael,

    I got into shrubs a few months ago and naturally I found your blog and your book, which I am enjoying immensely. Today I made the Lemon Lime shrub recipe from the book. I’m sure the taste will be wonderful, but I can’t help but notice that after using the turbinado sugar as suggested to make the oleo-saccharum, that the resulting shrub has a very distinctive whiskey-brown color, as opposed to the lovely, cheerful green that the shrub in your photos has. Was this shrub intended to be made with white sugar instead?

    Either way, I’m sure the taste will be wonderful, and I can’t wait to keep working through your book and experimenting with the recipes!

    Thanks again,

    Chris

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