Fortaleza Tequila Distiller Guillermo Sauza at Davis St. Bistro, 7/7 1:30pm

Tequila Fortaleza (known as "Los Abuelos" in Mexico) is a legendary tequila amongst aficionados. It is the most traditionally-made tequila money can buy, generally unavailable outside of Jalisco, Mexico and only 4,000 cases a year are produced. It has a flavor so deliciously distinct you will remember and recognize it months and years later.

Fortaleza owner and distiller Guillermo Erickson Sauza is a direct  fifth-generation descendant of the pioneering Sauza family. In the 1990s, he began producing a tequila as it was made by his great-great grandfather in the 1860s. Guillermo is charming, entertaining and a bit larger than life. Not only can he talk about any and all details of the production of his tequila, his life story is tequila history itself and you're not likely to hear anyone else speak in the first-person about the Sauzas and Cuervos (relatives, neighbors and rivals)!

Davis Street Tavern will be hosting Fortleza on Wed. July 7th at 1:30-3:30pm.  This event is FREE and snacks and tasters will be provided.  Davis St. Tavern is located at 500 NW Davis Street in Portland.

This is a rare and unique opportunity to rub elbows with a craft tequila maker.  Hope to see you there.

Also, Save the Date!!!
Sunday August 8th from 7-10pm, Makers Mark 46 will be hosting a release party at Beaker and Flask.  The event will be catered featuring the flavors of Makers Mark.  This is a DO NOT MISS EVENT with a Live DJ and everything.

Sunday August 1st. Booze, Beer, Food and Music to benefit the Gulf Coast Oil Spill Fund.

"I'm going to be a Jackass".

Right before last call last night, a group comes in and sits down.  They were already well lubed up.  One gentleman proclaims, "I'm going to be a Jackass!!  You got a problem with that?"  Neither Ansel (clyde wingman) and I say anything, we've seen this before.  We serve them one, and as the "Jackass" settles in, he gets, louder...and louder...and more and more vulgar.  He began yelling obscenities across the bar.  Ansel makes a hand motion for him to keep his voice down because...in fact...he was not the only person at the bar, and was making the rest of the patrons uncomfortable.  "Jackass" takes the opportunity to start berating Ansel.  At which time Ansel makes the correct move...by saying "It's time to go."  We were in fact past last call, and yes, they had, had enough.  After a quick stop in the restroom "Jackass" and companion give Ansel the flyby finger....nice.

Fast forward to after the shift.  One of our line cooks is friends with "Jackass".  And "Jackass" is drunk tweeting about how out of line the Clyde bartenders are, and how he unjustifiably got "86'd".  

Moral of the story...if you proclaim you are going to be a "Jackass", you have no ground to complain about the consequences of such actions.  I've never seen a grown man act so juvenile.  I was tempted to put him in time out, like I do when my own kids bring out their personal "Jackass".

Imbue Cellars Update.

Imbue Cellars is rapidly approaching production.  We have dialed in our recipe, and with some luck will begin full production next week.  We have brandy aging in oak and we have organic herbs and organic sugar, ready to take the plunge into Oregon Organic Pinot Gris.  We have taken some very conscientious steps along the way to be responsible in our crafting of Oregon's first Vermouth.

We are still dialing in our label, and as soon as we know what our brand will definitely look like, we will be thrilled to share it with you.

Until then, we are taking the proper steps to make sure this first batch of vermouth is balanced, and tasty. 

We dialed our recipe down to what we labeled as a "Bittersweet" vermouth.  It carries a weighty fruity mouth feel.  The mid-palate is spicy and herbaceous, with the finish providing just a hint of bitter.  We have found that it mixes nicely with gin and an olive.  And we have also found that is adds a rich creamy bright texture to vodka.  Yes, the vodka martini may have finally found a partner to re-introduce the 1/2 and 1/2 martini back into the general public.

We have been over whelmed by the excitement and support from the Oregon Community, and we are truly excited to bring this product to them.