Scottish Tequila? Tequila with a Twist

Everyone knows Tequila is made in Mexico, right? How about Scotland? Well, not exactly, but here’s an industry first: The small batch craft tequila company UWA Tequila is made in Mexico but solely ages its super premium triple distilled Reposado and Platinum Blanco tequilas in Speyside Single Malt Scotch whisky casks. The company started its production in large part to its owners’ love for whisky as well as tequila, so decided to marry the two. Both are tequila in its purest form, made from 100% blue weber agave. The result is an expression of honey and vanilla along with earthiness derived from the lowland agave. Whisky and tequila lovers take note: You can now enjoy notes of both in one glass. UWA not only uses Scotch casks, but also wine and sherry casks from all over the world, making it quite a unique Tequila company. The company disparages the stereotypical images of shooting tequila with lime and salt as its products are way too refined not to savor and sip or mix its goodness.

Urban Turban Butter Royale Premium Sauce 

Indian restaurant Urban Turban’s owner Bhushan Arolkar has made the jump into the retail industry and is now selling his Butter Royale Premium Sauce that can be used in a variety of dishes from curry to pizza and pasta. Since moving to Las Vegas in 2013 to open Urban Turban, this sauce line has been his “American dream” that he has been working to perfect. It’s currently being sold online for $5.99 a jar, but he’s expanding the line and is actively pursuing grocery stores. After tasting it I can verify that it’s delicious by itself, but will lend itself to upgrading just about any dish that could use a bit of help or a touch of the ingredients, which happen to include butter, tomato puree, cream, cashew, ginger, garlic and fenugreek leaves. One suggested use is to add one jar with a cup of water with chicken, vegetables, tofu and legumes (or combination of any or all) and serve over rice, pasta or naan bread. 

Alltech Lexington Brewing & Distilling Co. Introduces
Pearse Irish Whiskey to the US Market

Dublin’s new boutique Irish whiskey maker, Pearse Lyons Distillery at St. James, was founded by Deirdre and Pearse Lyons in 2013, and is a distillery with history in the remaking. Dr. Pearse Lyons hails from five generations of coopers, who supplied barrels to many of Dublin’s distilleries and the Pearse Lyons Distillery has been putting whiskey away at full capacity, and is now ready to share its spirits with the rest of the world. Imported by Alltech’s US operations, the distillery has introduced four expressions of Pearse Irish Whiskey: The Original (blended Irish Whiskey aged 3-5 years in bourbon barrels), Distiller’s Choice (3 to 9-year-old blend of 7 Irish whiskies predominantly aged in bourbon barrels with a small amount of sherry barrel aged whiskey in the mix), Founder’s Choice (12-year-old single malt Irish Whiskey) and Cooper’s Select (malt Irish Whiskey aged in bourbon cask and finished in first-fill sherry barrels). All four varieties register at 84 proof, or 42 percent ABV.  

Alive & Well Olives

We’ve all heard about the benefits of the Mediterranean diet, thanks in large part to its reliance on antioxidant foods such as those rich in quality fats such as olive oil. To the forefront comes Alive & Well heirloom olives, produced by small, family farms and village co-ops in key regions in Greece that specialize in their respective varietals, following the same traditional agricultural methods used in the region for thousands of years, and harvested from trees, some of which are over 1,000 years old. 

Each batch of the raw, heirloom olives are sustainably grown and naturally fermented to preserve superior taste and live, active cultures, which are similar to those found in naturally cultured yogurt, cheese, and sauerkraut, delivering naturally occurring probiotics and essential nutrients. Furthermore, the olives go well as a snack, or in salads, charcuterie plates, cocktails, appetizers or entrées; are naturally gluten-free; and are rich in live, active cultures, with 3.6 million CFUs (colony forming units) and 55 million CFUs per jar. Varieties include Kalamata, Greek Mix (Kalamata, Chalkidiki, Atlanti and Green) and Green Rovies olives.