![]() ![]() Sazerac then added the McAfee name, and crafted a new story to go with it. Back in the day, their slogan was: “Measure your bourbon against it.” That would imply that the brand was named after a different definition of benchmark, specifically: “a standard or point of reference against which things may be compared or assessed.” Sazerac (the parent company of Buffalo Trace) purchased the brand in either 1989 or 1992, depending on who you read. It seems that Seagram’s originally created the brand in the late 1960’s and produced it at the Four Roses Distillery. Or Maybe It Wasn’tĮxcept, maybe it doesn’t. It is from these marks where they say Benchmark Bourbon gets its name. The surveyor marks left behind are known as benchmarks. Back in the late 1700’s, the brothers explored and surveyed the land that would become Kentucky, and specifically the land that would eventually be the site of the Buffalo Trace Distillery. ![]() Buffalo Trace states that the brand is named after the McAfee Brothers. There is very little information available about these bourbons, other than what is on their labels. However, at the time, this new set of bourbons intrigued me, so I drove to Indiana to get them! Benchmark Bourbon Was Named After The McAfee Brothers Since then, their distribution has become much more widespread. I’m not sure of the rationale behind that, but Buffalo Trace/ Sazerac generally knows what they are doing. Beginning in late 2020, these bourbons became available, but only in Indiana. But here they are, the McAfee Brothers Benchmark Bourbon Collection 5 new bourbons all released at the same time. How often do we see a brand go from one “bottom shelf” bourbon to a whole new line of bourbons all at once? Not very often. The McAfee Brothers Benchmark Bourbon collection consisting of 5 bourbons was first released by Buffalo Trace Distillery in late 2020, in Indiana only. The restaurant’s warm lobster roll, lobster spaghetti and moules frites have their own appeal, but with a martini or a shochu-gin-cucumber cocktail at the bar, tins could constitute the whole meal.Full Proof, Top Floor, Bonded, Single Barrel & Small Batchĭistilled, Aged & Bottled at the Buffalo Trace Distillery Couple it with a more distinctly flavored contrast: smoked oysters, Norwegian mussels marinated in dill and fennel, hake in salsa verde, white anchovies in roasted garlic or umami-packed brined razor clams. ![]() Choose a straightforward benchmark like sardines in olive oil or silvery needlefish they taste ideal slightly mashed into buttered bread with a sprinkle of salt and maybe a dollop of piquillo pepper relish, all of which are part of the presentation. It’s overwhelming in the best sense, with the per-tin prices stretching from the teens to more than $60 for a splurge on delicate grilled branzino. Its tinned seafood menu presents more than 100 options divided into 17 categories of fish and shellfish. The West Hollywood location of Saltie Girl - which is a spinoff of the original restaurant in Boston, with a third outpost in London - charged into the local conservas arena late in 2022. emerged, shifting our assumptions around tinned fish with colorful, eye-catching cans stuffed with responsibly sourced seafood like smoked geoduck with black pepper and rainbow trout tenderloin. New, women-led brands like Fishwife and Tiny Fish Co. “It changed the paradigm of how we think about tinned fish.” “Over the pandemic, it became one of those foods that you could have in your pantry that was kind of a luxury,” said Kathy Sidell, owner of Saltie Girl, a seafood-focused restaurant with locations in London, Boston and West Hollywood that flaunts one of the longest tinned fish lists in the United States. Conservas, as they’re called in the Iberian Peninsula, preserve fish in oils and sauces that bring out its natural textures and flavors, and are considered a delicacy. Affordable and utilitarian, canning quickly caught on across Europe, especially in the seafood-rich regions of Portugal and Spain. The tinned fish of today goes far beyond Chicken of the Sea.Ĭanned seafood traces back to early 19th century France, when Nicola Alpert, known as the “father of canning,” introduced the concept as a way of preserving large amounts of food during the Napoleonic Wars. Smoked sardines with heather and chamomile.
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