Ask the butcher for assistance if you don’t see a cut with good marbling in the display case..
Triple Eight has been distilling The Notch since 2000 and now releases 8-, 12-, and 15-year expressions in limited quantities.The distillery ages its stock in a variety of barrels, including ex-bourbon, sherry, Cognac, and wine casks.
Some of their whiskies are occasionally double-barreled prior to blending..When it started operations, Triple Eight was one of the few American distilleries producing single malt whiskey.Today, it boasts some of the most mature stocks in the country.
Its bottlings have racked up numerous awards at some of the world’s leading competitions, but due to the facility’s remote location and limited supply, relatively few people have had the opportunity to try their whiskeys, even among spirits enthusiasts.Bottles are typically available only at Triple Eight and through a select few specialty retailers on the mainland.
The Notch 12 Year is bottled at 48% ABV, with an MSRP of around $350..
According to Triple Eight, The Notch’s unique flavor profile is a blend of ingredients (100% Maris Otter malt), distillation technique (twice through an Arnold Holstein hybrid pot still), and the island aging environment.Masienda buys the surplus at two to five times the price of commodity corn, giving the farmers an incentive to grow the lesser-known, regional varieties.. Masienda's first clients were Mexican restaurant chefs in the U.S. Now, the company has expanded its reach to home cooks.
Masienda sells its own heirloom corn tortillas in a handful of supermarkets across the country, as well as small bags of whole kernels and tortilla presses on its website.. "Masa is our purpose.And around that, everything that makes that masa possible, beginning with the farmers," Gaviria says.
"We're a masa-focused mission."Ashtin Berry has worked in hospitality for more than half her life.At the age of 15, she started working in restaurants, where she quickly discovered a truth that is foundational to the work she does now: Black people have always been the backbone of the hospitality industry.. READ MORE:.