Reward Is The Key

logan.jpeg

I have been a huge horror fan for as long as I can remember, as I can’t recall a time in my life when I wasn’t obsessed with zombies. When the video for Michael Jackson’s Thriller came out in the early eighties, I was four years old and I made my parents rent the VHS tape over, and over, and over again from our local video store. As a budding horror fanatic, I was just as obsessed with the documentary afterward about John Landis and Rick Baker, as I was with the video itself.

Zombie culture has ebbed and flowed since George Romero’s Night of the Living Dead, never more popular than over the last decade with AMC’s The Walking Dead, but perhaps waning once again due to over-saturation. However, with COVID dominating our lives over the last year and a half, no film has ever been more relevant to my world view right now than the third film in Romero’s zombie canon: the 1985 release of Day of the Dead.

You’ve got a global pandemic, increasing friction between the scientific community and the militaristic right wing over best practices, and a silent majority who just wants to run away and drink somewhere quiet to forget about all the drama. Sound familiar?

When I was in my late-teens/early twenties, I was convinced that Dawn of the Dead was by far the best of Romero’s films. But as an adult living in modern times, there’s no doubt in my mind that Day of the Dead is the most profound, and timeless masterpiece of the series. Especially listening to Dr. Logan, the head scientist of the remaining human camp, talk about what will be necessary to overcome the zombie hoards: reward.

The human brain is conditioned to understand reward. Heck, even lab rats will do what you want them to if there’s a treat involved at the end. Reward is the only thing that has kept me disciplined since COVID started. I get up, exercise, go to work, knowing full well that when I get home there’s going to be some profound liquid in my glass that makes the day worth doing. In Day of the Dead, Dr. Logan believes a similar formula needs to be discovered with the zombies themselves—some reward that keeps them from wanting to eat humans.

Throughout the recent pandemic, many of us have splurged on our home bars and wine cellars, allowing ourselves to indulge given that restaurants and bars were no longer an option. If we’re going to be stuck at home all day, we might as well have a little reward for the inconvenience, right?

At times, however, there’s a part of my mindset that becomes somewhat fatalistic, given that half of California is on fire, the entire Pacific Northwest is roasting, and ideological divisions have never been deeper between my fellow Americans. That’s the part of my brain that says: “The world is going to end anyway, why not just smoke a ton of cigars, drink a bunch of whiskey, and have a good time before we all go up in flames?”

That mindset is also represented in Day of the Dead, as John and McDermott try to persuade Sarah that finding a solution is a waste of time. They might as well go to an island, get drunk, and spend the rest of their days “soaking up some sunshine.”

As Lori Cardille, the lead actress from Day of the Dead, tweeted out this past April, the film was never really appreciated upon its release. But given the times we’re living in, the film is being revisited and heralded for its vision and its stunning accuracy surrounding the nature of humanity under duress.

If you want to reward yourself this weekend, get a bottle of something special and watch this film. Reward is the key. You’ll thank me later.

-David Driscoll

Bordeaux Value That Delivers Year After Year

Ever since I’ve been in the wine business, I’ve made a habit of buying subsequent vintages of Château Potensac, keeping a library of the wines on hand to fit any available occasion.

Why load up on a small producer from Bordeaux’s northern Médoc that falls outside the geographical borders of the most prestigious communes?

Because Château Potensac delivers the goods, year in and year out, for a price that’s always in line with my budget—that’s why.

Part of the Domaines Delon portfolio that includes powerhouses Léovilles Las Cases and Clos du Marquis, Potensac’s vineyards extend mainly over hilly mounds with a limestone subsoil covered with clay and gravel outcrops containing a high proportion of gravel. Those limestone soils are very similar to those found in the Saint-Estèphe appellation, giving the wine a similar quality level and style. 

The hamlet of Potensac was even cited in the first edition of Cocks & Féret—the ultimate Bordeaux reference—for its terroir, its unique quality, and the longevity of its wines. In fact, many of the Cabernet Sauvignon and Cabernet Franc vines planted over 80 years ago still produce perfectly ripe, healthy grapes. 

I have Potensac in my wine collection that goes back to 2001, and I never get tired of drinking it. With a steak, there’s nothing better to sink my teeth into. The richness of the fruit, coupled with the fineness of the tannins and the mineral notes on the finish never cease to thrill me. 

But don’t just take my word for it: read the professional reviews on our product site and see what you think.

You don’t need to spend $100 on Bordeaux to live the high life. You just need to know where to look.

-David Driscoll

Ahead of the Curve

image-asset.jpeg

As you probably already know, a lot of folks have been beefing up their home bar selection since the beginning of the pandemic.

What you may not know, but can probably surmise, is that international transit routes and logistical pipelines for imported wines and spirits have continued to worsen since as the pandemic has progressed. 

When you combine a spike in demand with a shortage in labor and logistical fulfillment services, you get shortages. Long ones. Devastatingly long shortages. 

Not only did I see this coming more than a year ago, I prepared Mission accordingly from the moment I walked in the door last November, purchasing HUGE supplies of small production spirits to ensure I would have the supply I needed when I needed it, then storing it away for a rainy day. 

Example? 

Back vintages of Armagnac from one of the best value-to-quality producers in France. If you’re a Bourbon drinker and you’ve never tried Château Pellehaut, you’re truly missing out on one of the great experiences in all of spirits. With their big, sweet, woody character and high ABVs, there’s no spirit that brings this much age and satisfaction for this type of price anywhere.

Since Mission is now one of the only retailers in America with any inventory on these old vintages, I figured now was the time to tell you about them before we sell out. 

Over the weekend, we sold more than $2000 of Pellehaut with zero marketing, which means customers from all over are realizing we have the only supply available.

2001 Château Pellehaut 19 Year Old Folle Blanche Armagnac $79.99 - The 2001 is made from 100% Folle Blanche and was bottled in 2020 at 49.3% ABV with a 19 year old age statement. Pellehaut's younger brandies (a la the 2001) have less of that raisined fruit note, showcasing more of the bold spice from the oak; the Folle Blanche distillates in particular. The 2001 is a Bourbon lover's dream, brimming with vanilla and baking spices, before diving deeper into dark chocolate notes and an herbaceous finish.

1994 Château Pellehaut 26 Year Old Folle Blanche Armagnac $99.99 - The 1994 is made from 100% Folle Blanche and was bottled in 2020 at 48% ABV with a 26 year old age statement. The spiciness from the Folle Blanche has completely integrated with the richness of almost three decades in oak, and the brandy shares a number of similarities with an older Bourbon. Lots of vanilla, spice, char, and rich oak flavors coat the palate from start to finish.

1988 Château Pellehaut 32 Year Old Ugni Blanc Armagnac $109.99 - The 1988 is made from 100% Ugni Blanc and was bottled in 2020 at 50% ABV with a 32 year old age statement. Imagine drinking an ancient Cognac, aged for more than 30 years in oak, but bottled at full proof and with more new oak influence. That's what the 1988 Pellehaut offers for the bargain price of $109.99, with loads of power and gobs of richness.

1987 Château Pellehaut 33 Year Old Ugni Blanc Armagnac $109.99 - One of my all time favorite vintages of Pellehaut! This was also one of the first I ever bought for K&L back in 2011. The 1987 is made from 100% Ugni Blanc and was bottled in 2020 at 48.6% ABV with a 33 year old age statement. Like a Cognac (also distilled from Ugni Blanc), there's a lot of ripe, round fruit on the mouthfeel, but like a Bourbon there's a ton of new oak, baking spices, and bold richness. It's the best of both worlds.

1983 Château Pellehaut 37 Year Old Ugni Blanc Armagnac $114.99 - The 1983 is made from 100% Ugni Blanc and was bottled in 2020 at 47% ABV with a 37 year old age statement. Being that it's made from the same grape as Cognac, the 83 Pellehaut is very much like an older Cognac, aged in new oak, and bottled at full proof. There's a lot of rum raisin on the palate, completely coated in burnt oak and bold spices.

morearm2hijgj12345678900.jpeg

So how do you drink Armagnac? Pretty easy. Pour it in a glass.

How do you do it right, however?

You drink three bottles of wine, have an incredibly heavy dinner full of duck fat and bread, then you guzzle huge snifters of it until late into the evening.

At least that’s what I did between 2011 and 2018 when I was traveling to France multiple times a year for K&L. Remind me to tell you about the time I didn’t go to the bathroom for almost four days.

I completely understand there are guys out there who like Bourbon, and only want Bourbon, and that’s fine. But I’m not that guy, and I know many of you are hungry for a new adventure as well. 

I’m not turned on by rare whiskey. I’m turned on by guys like Ernest Hemingway, who spent years drinking his way through Paris, having experiences that forever changed the way he lived.

Experience is what life is about. For me personally, Armagnac is one of the last experiences out there for budding spirits enthusiasts that’s still ridiculously accessible and within reach of the common man.

I’m hoping more people take advantage of it while it lasts.

-David Driscoll

Discovering More of the Central Coast

I was all over the place this past weekend.

I drove east into the mountains to visit Lake Arrowhead on Saturday. Then I drove west towards the coast to see a few vineyards on Sunday. The great thing about living in Los Angeles is that you’re only an hour or so away from a number of wildly different nature experiences: beaches, rolling hills, extreme deserts, alpine lakes at 6,000 feet!

And wine country, of course.

Most people think of Napa when they imagine California wine country, but I’ve said this before and I’ll say it again: the most exciting wines in CA right now are coming out of the Central Coast, particularly around Santa Barbara and the Santa Rita Hills AVA.

I drank a lot of wine over the weekend as well, and the one bottle that has me coming back time and time again is The Hilt Estate Chardonnay, a wine that marries fruit from multiple vineyards, but from one in particular called Radian that has really captured my imagination. This sea breeze-battered site produces fruit with electricity, and of a wild, unbridled character. The Pinot Noir is brambly and savage. The Chardonnay almost like vibrant Chablis.

Check out The Hilt website for fantastic videos like the one above that go deep into the soil and topography, giving you a better insight into why the wines are so fantastic. Personally, I’ll be doing a deeper dive this week into the Jonata wines as well, as I’m really catching the bug once again.

-David Driscoll

Dead Weight

There’s always so much frustration, disillusion, and utter despair when it comes to the pricing and availability of rare whiskies, primarily Bourbon because wholesale costs have remained incredibly low relative to demand.

A Bourbon that may only cost the retailer $40 per bottle can end up selling for $400 or more, which makes bottle hunters furious.

The problem for retailers, however, is that the $40 cost of the bottle often comes with a $10,000 minimum purchase for other products from the distributor.

For those of you who hate bundles, and don’t want to purchase the regular Elijah Craig Bourbon and rye whiskey just to get a bottle of Barrel Proof, I have four words for you: welcome to the club.

As a retailer, that’s what we’re forced to do. Bundle. Every single day. Either buy the rest of the book, or kiss your allocations goodbye.

There is no allocated whiskey purchase without a minimum commitment to carrying other items from that supplier. Normally that’s not an issue, so long as customers keep buying those other core products. Yet, as of late, there’s been a tremendous slowdown in basic Bourbon consumption because more and more customers are narrowing their focus to the latest rare allocation.

As much as I try to explain the nature of this relationship to customers, there are always those guys who complain. “But mature, cask strength Bourbon is what I really like! I don’t want to have to buy a bunch of other stuff that I don’t want!!”

Wouldn’t that be nice? I’d like to drink DRC Burgundy all day long, but unfortunately that’s not an option anymore either. We’re in a new era. If you’re not pulling your weight across the portfolio (both as a retailer and a customer), then you’re dead weight.

I was speaking to a friend in the business earlier this week who’s in charge of wine allocations for a supplier. Every now and again, you find a small boutique wine shop that only carries fancy wine, and doesn’t bother with the everyday stuff.

He was telling me that one particular store was asking for an allocation of his rarest wines, but didn’t want to purchase anything else from that particular producer. My friend responded by saying: “I can’t give you an allocation unless you support these other brands.”

The store buyer laughed and said: “But we only sell high-end wine! We don’t sell $20 bottles in our shop.”

To which my friend replied: “Well then I guess you won’t be getting an allocation.”

When you’re a retailer used to getting your way without putting in the effort, I can imagine it’s a bit shocking to be told something like that by a vendor.

But, like I said, this is a new era. I can imagine customers feel the same way.

-David Driscoll

The Best RTD Cocktail Can On The Market — By Far

large-ranch-rider-variety-pack1.jpeg

Since getting back into retail, I’ve not only tasted endless variations of cocktails in a can, I’ve been forced to market countless new brands that seem to be multiplying faster than rabbits on ecstasy.

The RTD (ready to drink) segment of the spirits market has been one of the fastest growing sectors of our business during the pandemic, but it’s also the most saturated and bloated, in my opinion. There are too many brands, taking too much marketshare, marking it impossible for customers to focus on any one thing.

Granted, I’m also not the ideal RTD customer. I make drinks at home, I’m not partying on a boat or in the park, and I’m not sneaking booze into the movie theater while the Delta variant is still around. That being said, I have finally found what I think is the perfect canned cocktail, and I’ve been drinking the shit out of it for the last two weeks: the Ranch Rider variety pack.

Out of Austin, Texas, this group has managed to create the perfect highball in a can. The Ranch Water is just Tequila, lime, soda water, and sea salt—nothing else. The Chilton is simply vodka, lemon, soda water, and sea salt—nothing else. The Paloma is just the Ranch Water with grapefruit and orange added. They only have 119 calories per can, so you can drink three of them and still watch your figure. And because I’m not ingesting much sugar, I can still hit the treadmill in the morning without a hitch.

Plus, they taste really, really good.

I don’t feel like I’m sacrificing one bit. I took an entire cooler full of Ranch Rider to Modesto this past weekend and had a family BBQ in my parents’ backyard by the pool. Everyone was getting in on the Ranch Rider action, and everyone was loving it.

More importantly, Ranch Rider is serving a purpose: it’s giving people like me an alternative to hard seltzer that’s actually exciting. I look forward to drinking Ranch Rider. I don’t see it as a boring alternative or diet drink, whatsoever.

Rock on!

-David Driscoll

New Aguas Del Sol

IMG_0972.jpg

Berta Vasquez was born into a mezcal family, but she was not raised to be a mezcalera. Her grandparents made mezcal, as did her parents, as did her late husband and late son. But when Berta’s husband tragically passed away, and she was left alone with four kids, she had to take matters into her own hands. Working with her then-sixteen year old son, she was thrust into the world of distillation, forced to take everything she had observed over her life and put it into practice.

Berta’s story is legendary in the agave world, as is her mezcal. Now in her mid-sixties, she continues to distill in San Balthazar Chichicapam at the palenque she started with her son Torito. Having tasted more than a handful of her spirits, from a variety of different labels, I’m at the point where I specifically seek out her distillates and treasure every sip. Hence, when Bad Hombre Imports told me they had a new batch of tobalá from Berta under the Agua del Sol label, I took everything they had on hand.

The best part? They now have it in 750ml and 200ml bottles, so those of you who don’t yet want to spend $100+ on a bottle of mezcal can try Berta’s elixir for a less intimidating fee of entry. This one is sweetly-spiced, borderline Tequila-esque, with no rough edges and minimal to no smoke. It’s elegant and stunning from front to back.

IMG_0973.jpg

Also in 200ml is the simply magical bicuishe from Mucario Rios Altamirano from Miahuatlán. The aromas that come off of this are absolutely unreal, gobs of tropical fruit and spicy pepper, with a unique balance of weight and punch across the palate.

It’s nice to have such unique spirits in a more snackable format.

-David Driscoll

The Michael Scott Paper Company

Logo_Michael_Scott.svg.png

During the fifth season of The Office, (spoiler alert) Steve Carell’s character Michael Scott decides to quit as regional manager of Dunder-Mifflin’s Scranton branch, and starts his own rival paper company, called simply: the Michael Scott Paper Company.

To keep things short and simple for those of you who have never seen the show, all Michael really does is purchase paper from the same suppliers as Dunder-Mifflin, then sell directly to his old Dunder-Mifflin customers for a lower price. The problem is there’s no profit margin in his model. He’s able to steal the business, but not enough of it to sustain the costs of running his new company.

Over time, however, the dent Michael is able to make in Dunder-Mifflin’s business is substantial enough for them to offer a buyout. By absorbing the Michael Scott Paper Company into Dunder-Mifflin, they get their old customers back and eliminate the competition (plus, Michael gets his old job back). In summary, Michael created nothing new with the Michael Scott Paper Company, but he created enough chaos to be annoying to larger competitors.

This same business model has become ubiquitous in the booze business, where small spirits companies have little chance of a long-term play, but can do enough damage in the short term to throw up a Hail Mary and pray for a buyout. With so many micro-brands entering the market with such short bursts of energy, it’s like a sky full of supernovas—each exploding quickly, then fizzling out before the next one explodes minutes later.

It’s an interesting time. I’m just wondering: who’s actually going to be in business two years from now?

-David Driscoll