Four Roses Esquin Single Barrel – OESK
ABV: 54.8% Store: Esquin
Age: 10 yrs 1 mo Barrel No:214
$89.99 until February 28th / reg $97.99 btl – save $8
We are beyond honored to have procured our very own barrel of Bourbon form one of Kentucky’s oldest distillery – Four Roses. We only have a dozen cases of this batch, unlike any other, and we want to share with you!
Esquin’s Four Roses Single Barrel OESK
Nose: Woody and spicy with nice notes of char, fruit and dark sweets.
Palate: Delicate, woody, fruity, fresh, creamy, caramel, vanilla, and toffee reminiscent of Fiddle Faddle.
Finish: Wood, spice, vanilla and grains that fade out sweetly
Overall: This is smack you in the face solid bourbon! Complex, Rich and Warm. Enjoy a glass of this any time.
What are we going to do with the empty barrel? Make some beer, of course, stay tuned for details…
The name of the place is Esquin Wine Merchants, but we do love (and sell) some good beer as well. I recently attended a beer-themed lunch (can’t tell you how much I enjoyed typing “beer-themed lunch”) at Quinn’s that recharged my passion for beer and, delightfully, introduced to some unexpectedly excellent beer and food pairings.
As a wine guy, my brain has been programmed to think Muscadet whenever mussels are involved. It’s not a bad thought–especially when Pepiere is involved–but I was really surprised by how well one of the beers paired with mussels. I figured it would be the lightest-style beer (the lager or the Hefeweisen) but the mussels turned out to be sensational with the Orval Trappist Ale.
Another great pairing was the Samuel Smith Organic Cider with the Duck Terrine. The sweetness and acidity of the cider was a nice counterpoint to the richness of the terrine; duck is a meat that really lends itself to having a fruit component added. In this case, in liquid form.
This veal was served with a trio of beers (Samuel Smith Nut Brown Ale, their Oatmeal Stout, and the Ayinger Celebrator Bock) that were all complimentary with the dish. Definitely a heartier beer was in store for this very rich meat; I’d have to say the Stout and Bock were better by a hair.
Finally desert: an apricot and apple tart. It was served with the Lindemans Framboise, which I have to admit I find too sweet. But the tartness of the fruit seemed to tame the sweetness a bit and bring out the acidity of the Lindemans.
I left Quinn’s very full, and full of respect for how well beer can pair with great food. Am I giving up my Muscadet anytime soon? Um, no. Never! (In fact, I’ve got a bottle in my fridge right now.) But I was reminded that the world of beer has many of the qualities that make wine so compelling. There’s a rich history, full of great stories. And it’s delicious.
Full disclosure: Lunch was provided by the distributor and importer.