AU REVOIR, FAREWELL TO COLIN
FIELD,
THE WORLD'S GREATEST BARMAN
By John Mariani NEW YORK CORNER
LOKOMAN
By John Mariani
GOING AFTER HARRY LIME
CHAPTER TWENTY-FOUR
By John Mariani
SPIRITS LOCKER
NEW SPIRITS NOT JUST FOR FATHER'S DAY By John Mariani
❖❖❖
On this week's episode of my WVOX
Radio Show "Almost Golden," on Wed. June
14 at 11AM EDT,I will be
interviewing
Krystyn Silver about the Hudson Valley's
LYNDHURST MANSION. Go to: WVOX.com.
The episode will also be archived at: almostgolden.
❖❖❖
Au Revoir,
Farewell toColin Field, The World’s Greatest
Barman
By John
Mariani
THE HEMINGWAY BAR, THE RITZ PARIS
No,
no, Colin Field hasn’t gone to heaven’s gate.
At 62, he is alive, well and eager to get on
with his life after 29 years as barman extraordinaire
at The Hemingway Bar at the Ritz Hotel in
Paris. I
readily agree with my colleagues at Forbes
that Field is the best barman in the world, as
has Travel
& Leisure, and the London
Times dubbed him “legendary.” Why he has
accrued such accolades is evident in his own
words from his book The Ritz Paris:
Mixing Drinks, A Simple Story (2010), which is as
much history and lore as it is a guide to making
perfect cocktails. “While cocktail bartenders of the past
used to only speak when spoken to, today’s
bartender must be both a showman and a host. He
must create the moment and keep the show
running, just like the host at the Oscars,”
Field wrote. “He must be generous with himself
and his own life and offer a divertissement to
his clients through his personal experiences,
stimulating conversation and interaction. They
can thus voluntarily forget their own problems
and jump inside a ‘second life’ for the time
that they are with him.” All
credit is due Warwickshire-born Field for being
the prime mover (and shaker) behind the creation
of The Hemingway Bar,
which didn’t exist until August 25,
1994—coinciding with the 50th anniversary of the
liberation of Paris, when war correspondent
Ernest Hemingway and French Resistance fighters
“liberated the Bar at the Ritz” from German
soldiers. After
the war, the space was called Le Petit Bar,
whose clientele included Marlene Dietrich,
Ingrid Bergman, JFK, Noël Coward and Truman
Capote. But the bar was closed in the 1970s, and
an attempt by the hotel’s new owner, Mohamed Al
Fayed (below), to re-launch it as the
Hemingway Bar in 1979 foundered because it
seemed gimmicky and needed an on-premises
personality to give it a real vitality. Enter Colin Field, whose
interest in bartending dated back to when he was
a teenager in awe of the sophistication of Paris
upon a schoolboy’s trip to the city.He
even then applied for a barman’s position at The
Ritz, which cordially told him he’d need a good
deal more experience in life and service. Field
set out to gain all that, working at several
bars in the city before applying again for a job
at The Ritz. He was at the right place at the
right time, when Al Fayed re-launched the bar,
and it was Field’s experience as well as his
knowledge of Hemingway and literary Paris that
got him the job, Field, who soon became so popular that he
was working until 2 a.m., also collected
Hemingway memorabilia, like one of the author's
typewriters, for the small room, and he began
perfecting the kinds of
classic cocktails, including the Hemingway
daiquiri, that garnered hm a reputation for
professional excellence. (He was the first
bartender to be included in France’s Who’s Who
in 2011. ) After a while everyone who was anyone,
and just about everyone else, made a bee-line to
the little bar at the rear of The Ritz, and
Field himself had become like a character in one
of Hemingway’s novels. In the days before cell
phones the bar operated as a place people could
make and receive phone calls, and some left mail
for friends, knowing that sooner or later they’d
be in for a drink. Even though the hotel was closed from
2012 to 2016 for total refurbishment (Field
traveled around the world as a bibulous
ambassador of The Ritz) and during Covid, the
Hemingway Bar re-opened and Field arrived at
work in his white jacket and black bow tie, set
out the tools of his trade, polished the bar and
was as ready as ever to serve a regular
clientele who appeared in droves. That clientele
included several James Bond actors, and model
Kate Moss donated vintage typewriters to the
décor. I am one of those for whom a
trip to Paris without heading for The Hemingway
Bar is unthinkable, and on one occasion, when I
found Colin was not working that night, I was
crestfallen and turned on my heels to head over
to nearby Harry’s New York Bar on the Rue Danou
for its signature bloody Mary. (For years Colin
and I have argued over the origins of the drink,
which I insist originated at Harry’s during
Prohibition). I always used to precede my
entering the Hemingway Bar by having a friend go
first to hand Colin my card, on which is printed
my daiquiri recipe, as Palladin used to do on
“Have Gun Will Travel.” I asked Colin this week about his plans,
and he told me, “Actually, this was my
way of getting out of the Ritz to start doing
things that are creative and fun. I always
dreamed of working at Maxim’s, so I did that ten
days ago. Tomorrow, I have a fashion event at
the Palais Galliera, and I am in talks for a
week on a Monaco yacht week and then at Formula
1. So I’m really enjoying myself. Oh, and I’ll
be working in November in the new boutique hotel
in the Marais called Maison Proust.” Eventually,
he plans to open a guesthouse outside of Paris. Now I’m not sure what I’ll do when next
in town. I will, of course, be interested to see
if the newly appointed bar woman, Anne-Sophie
Prestail (right), Field’s deputy, can
bring the special savoir-faire needed for the
job, for one cannot
overestimate the wry British wit that
Colin brought so effortlessly to the job. It
won’t be easy for Madame Prestail, for The
Hemingway Bar was never about the drinks or even
the memorabilia. Field was totemic, in the way
that Harry’s Bar in Venice (unassociated with
the Harry’s in Paris) is when Arrigo Cipriani is
there. The Ritz without Field is like a Jason
Bourne movie without Matt Damon. Fans may
forever debate which actor was the best 007, but
there’s no doubt that Colin Field embodied a
place whose woodwork seems ingrained with his
spirit. So, his fans and I are not really saying
goodbye to Colin Field. Indeed, I am reminded of
the lyrics every Brit has taken to heart since
World War II, when Vera Lynn sang, “We’ll meet again,
Don’t know where, don’t know when, But I know
we’ll meet again, Some sunny day.”
NEW YORK CORNER
KOLOMAN
16 West 29th Street
212-790-8970
By John Mariani
Austrian
restaurants have never had a large
presence in New York, and a few have
come and gone. I
am, therefore, delighted that the
latest iteration comes via a superb
Austrian chef named Markus Glocker,
previously at Bâtard, who refines
traditional dishes in elegant ways
that only Kurt Gutenbrunner has
achieved over twenty-three years at
his Wallsé in the West Village.Glocker
has a command of technique that
invests every traditional
dish, from asparagus soup to
Wienerschnitzel, and the restaurant’s
design and décor evokes the Vienna
Secession art movement, one of whose
leaders was Koloman Moser, who opened
the Wiener Werkstätte workshop; that's
his self-portrait at left. The premises were most recently
The Breslin, which had an English tavern
cast. Now, with two floors, gas lamps,
geometric-patterned wallpaper and a huge
clock, Koloman has the handsome ambience
of a Viennese café on the Ringstrasse. The
difference is that the crowd here
insists on being twice as loud as in a
similar venue in Vienna, so try to get
one of the booths towards the rear, near
the kitchen. The menu is of sensible size,
with twelve appetizers and ten entrees.
At a time when many restaurants are now
charging for bread and butter, Koloman
does not, instead sending out freshly
baked breads of poppy seed rolls and
sourdough bâtard with cultured butter,
all of which mate splendidly with the
rest of the food here. But by all means get the puffy gougères
laced with bergkäse
(mountain cheese) and red wine shallots
($15) that are as sumptuous as anything
on the menu, not least when paired with
the luscious duck liver
parfait with sweet kracher wine gelée
($25), even though it comes with its
own toasty brioche bread. Boeuf
tartare studded with oxtail and
tongue($26)
is
a pleasant alternate to one made
entirely of beef, and the chilled
asparagus soup withmussels
escabeche and a savory sable ($24)
is as good an introduction to summer as
anything you could eat this month.
Correction on that: At the moment—though
only while they last—Marchfeld Spargel
white asparagus from the Marchfield
Valley near the Danube River come with a
ramp sabayon, red endive, and
sourdough bread ($36). Do I sense
a return to restaurants of the cheese
soufflé? If Glocker’s marvelous version
is any indication, it really should be
on other’s menus, made with Pleasant
Ridge Reserve (an American Alpine-style
cheese), aged cheddar and a mushroom jam
to be spooned into the center ($29). At
this price, however, it is not a very
large portion, more a titillation than
wholly satisfying. A more ample agnolotti
packed with rutabaga and springtime
morels come in a lovely
mahogany-colored, intense broth ($29). And so we come to the
butter-fried Schnitzel
“Viennoise” ($38), which on its own
is as good as any I’ve had in Vienna,
but enhanced with creamy potato salad,
cucumber, lingonberries, and sea
buckthorn. Poached halibut is a
nice light dish ($48) with spring
garlic, cannellini beans and charred
broccoli that gives it a pleasing
smokiness. You might expect that “salmon en
croûte” would come wrapped in a coat of
pastry, but at Koloman it comes as a
dainty looking cake of pastrysheets
and thickly sliced salmon with green
parsley-scallop mousse, with pickled
cucumber, a little red roe, sunchoke and
a gorgeous beetroot-beurre
rouge ($51). I don’t know why
Glocker flies his salmon in all the way
from Australia, but it does havebetter flavor
than most farm-raised brands. Well-cut
slabs of rose-colored, crisp skinned
roasted duck breast enjoy the sweet
tang of oranges, braised celtuce and
crispy einkorn grain ($49). Austria’s
desserts had enormous influence on
European pastry-making, and it becomes
clear why when you taste Emiko
Chisholm’s
updated classics ($15) that include an
apple-rich, not-too-sweet apple strüdel
dotted with rum raisins
and
toasted hazelnuts and a dollop of
frozen buttermilk.Duck
eggs add to the usual richness of
crème brûlée, with the added appeal of
caramelized pineapple and mint, while
the epitome of Austro-Hungarian
goodness is evident in her rendering
of the Esterhaźy Torte (named after
Austrian Prince Paul
III Anton Esterházy de Galántha) with an
almond andhazelnut
sponge cake and lemon verbena
sherbet. My
favorite of all is simply called on the
menu “Soufflé for two,” but its more
evocative name is Salzburger
Nockerl, which is that charming
city’s version of our baked Alaska. With
some lingonberry jam and rum-laced
vanilla ice cream, this is a guilty
pleasure, mostly meringue fluff but a
dessert to make everyone smile. Beverage Director Katja Schnargl,
last seen at Le Bernardin, together with
three sommeliers, has put together a
balanced wine list with a proud number
of the best Austrian bottlings of
varietals like Grüner-Veltliner
Blaufränkisch and Furmint. There is an
admirable number of half-bottles, too. Reading my
descriptions you can tell that Glocker
and Chisolm are always adding little
extras to each dish, something
surprising but always providing more
flavor and texture. As noted, Austrian
cuisine is hardly ubiquitous in New
York, and Austrian cuisine of this high
order is not found anywhere in the city
except at Koloman.
Since
Koloman is adjacent to a hotel, it
serves breakfast, lunch and dinner
daily.
❖❖❖
GOING AFTER
HARRY LIME
By John
Mariani
CHAPTER TWENTY-FOUR
To read previous
chapters of GOING AFTER HARRY LIME go
to thearchive
“I don't care
a damn about men who are loyal to the people
who pay them, to organizations ... I don't
think even my country means all that much.
There are many countries in our blood, aren't
there, but only one person. Would the world be
in the mess it is if we were loyal to love and
not to countries?” ― Graham Greene, Our Man in
Havana
The Americans parted with Rufina
Philby, thanking her for the tea and for
helping to set up the meeting. She retained
the same slightly sour look on her face as
when they’d first met. She looked worn down
and resigned, rather than overly concerned
about what would happen to her when her
husband died. “I wish you two luck finding your Harry
Lime,” she said. “It is time to put to rest that
ghost in my husband’s life before he himself
goes to the grave.My husband was many things, both good and
not very good, but he was not the kind of man
Harry Lime was. And, if this man Neame is
anything like Lime, then I hope you can bring
him to justice.” Katie and David exited the apartment
building and began walking towards the Metro.
The air was much colder now. At the end of the block they took a right
and were confronted by the same two students
they’d asked directions from two days before. Katie and David expressed wary surprise
to see them again, and thanked them for their
help. One of the students asked, “Did you see
the person you came to see?” “As a matter of fact we did,” said Katie.
“It went pretty well.” Both men nodded, then the one who spoke
English said, “Yes, well, I am afraid you will
have to come with us to answer some questions,”
opening his coat and showing some kind of
official’s badge. David braced himself and said, “And who
the hell are you?” “We are with Moscow security. We have
orders to bring you to our office.” Katie looked at David, frightened; he put
his hand on her arm. “You’re charging us with some crime?” he
asked, eyeing the two men up and down to see if
they might be carrying guns. He couldn’t tell
under their heavy coats. “No, no,” said the young man. “We were
just asked to bring you to our superiors for a
few questions. It should not take very long.” David said to Katie that they should
cooperate, then to the men, “I’d like to contact
the American Embassy first.” “I’m sure that can be arranged when we
get to our office,” using his gloved hand to
show the way. “It is ten minutes from here.” Katie suddenly recalled how, two days
before, the same man had said he was going to
the “University of New York” rather than New
York University and realized that mistake should
have tipped her off that something was amiss. A black unmarked Mercedes was at the end
of the block. Katie and David were put in the
rear seats. There was no divider between the
rear and the front and no driver.David
quietly tried to open the windows to no avail,
locked from the driver’s side, and indicated to
Katie she should not say anything. The doors
were locked too. “I think you should know I am a retired
New York City police detective,” said David,
eliciting no response. The two Russians stayed
silent, one in the driver’s seat, the other to
his side. A very light snow began falling and the
sky was quickly turning dark, causing the street
lights to come on.The car turned out of the neighborhood’s
quiet, narrow streets onto Tryveskaya Boulevard. They drove several
blocks, past the Pushkin Theater before turning right,
going past the Bolshoi Theater (right), then left to Lubyanska Square. The car stopped
outside a large, block-long building five
stories high on which the sign read “Федеральная
служба безопасности Российской Федерации.” This
was the headquarters of the Federal Security
Service of the Russian Federation (below),which under the
Soviets had been called the KGB. Two uniformed guards opened the car’s
doors, helped Katie and David from the back seat
and followed the party of four to a side door of
the huge building.Katie tried to look calm but was slightly
shaking.David
had his arm around her shoulder and patted it,
saying, “Don’t worry. We’re American citizens
who haven’t broken any laws. Let me do the
talking.” Katie whispered, “I thought the Cold War
was over.” “That’s
why we’re going to be all right,” said David.
“These guys are not Soviets. They got rid of the
thumbscrews a long time ago.” Katie looked at David, hoping he was
joking, and he smiled and said, “Trust me. They
just want to know what we were doing talking to
a dead man.” They were led through a
barren yellowish hallway with a high ceiling and
buzzing fluorescent lighting. Their footsteps
echoed. At about the sixth office on the left
the men who brought them there opened the door
to reveal a small outer room with two identical
desks with two middle-aged women at computers.
The Russians announced themselves and the
Americans’ names.One of the women stood up and asked Katie
for her handbag, saying, “Is your passport in
your bag, Madame?” Katie said yes and handed it
over.“I
shall give it back to you when you are finished
here.” A door to a larger room opened, wherein
they were greeted by four other men, one of them
standing behind a desk, dressed in an olive
green military uniform with at least a dozen
medals on his chest; the other three were in
badly fitting dark suits and ties. The room had
little else but four chairs, a file cabinet,
some official documents hanging on the walls,
and the white, blue and red flag of the Russian
Federation in the corner. The man behind the desk was well over six
feet, stocky and overweight, with wiry white
hair. No one spoke
until he did, then he dismissed the men who
brought the Americans in. “Welcome,” he said, without a hint of a
smile. His accent was thick but his English
wholly understandable. “Miss Cavuto? Mr. Greco?
Please sit down.I am Colonel Nikolai Kovalyov, director
of internal security (right). I hope this
will not be too unpleasant for you.It
should not take very long.” David wanted to show a strong
front, saying, “I think I’d prefer to stand. I’d
like to know why we were brought here against
our will. And I’d like to speak with the
American Embassy before we speak to you.” “Mr. Greco—or should I address you as
Detective Greco, out of respect?”—clearly the
Russian knew exactly who the two Americans were.
“You have not been arrested, you are not being
accused of a crime, so please let us just have a
little talk and you can go home. Okay?” David said nothing, noting that Katie
seemed a little calmer now. Kovalyov again asked the Americans to
please sit down, which they now did, and
proceeded to ask what they had been doing
visiting an apartment in that particular
neighborhood. Did they have friends who lived
there? David was well aware that Kovalyov knew
very well why he and Katie had been there and
said so straightaway. “I’m
pretty sure you know who we went to see,
Colonel.” “Yes, of course we do. You were trying to
see someone you believed was Kim Philby, the
British double agent who betrayed his country.And
you did see him?” David nodded. “And what was the reason you were so
interested in this man?” Katie glanced at David for permission to
speak and said, “I’m a journalist for an
American magazine named McLure’s”—Kovalyov
nodded once, showing he knew that, too—“and I
have been researching a story about the British
author Graham Greene.” “Who wrote The Third
Man,” said the Russian official
matter-of-factly. “And you came to Moscow to
find out if Kim Philby was the inspiration for
the character of Harry Lime.” Katie said they did. Kovalyov seemed to
sigh at the thought. He sounded almost bored by
the idea. “It’s an interesting question,” he said.
“I have seen the movie, but it takes place in
Vienna after the war.Why
would you think Mr. Philby had anything to do
with that character?” Realizing that Kovalyov was probably not
interested in her research on the subject, Katie
said that she was not the first person over the
past fifty years to link Harry Lime with Kim
Philby and that, as a journalist, she was simply
following leads. “But, of course, you are aware that Kim
Philby died several years ago and is buried here
in Moscow.” Katie said she’d received information
that that wasn’t true and that he was still
living in the same apartment he had for many
years. “And who was your source for that
information?” asked the Russian. Katie suddenly had a vision of those
thumbscrews David had joked about. David
interjected, “Two things, Colonel: First, you
know that as an American journalist she cannot
reveal secret sources, and, second, let me
remind you again that we are American citizens
and don’t have to speak to you at all.You
already said we are not under arrest.” Kovalyov breathed deeply and shook his
head, then said, “What if I told you I am just
trying to spare you time, money and
embarrassment?For you see, the man you spoke with at
the flat is not Kim Philby.And
that woman who lives there is not his wife.” Katie and David’s minds were racing, with
flashes of the Philbys’ faces, the look of the
apartment, the books on the shelves.How
could it not have been the Philbys?How
could an imposter know all the things he’d told
them? “I’m afraid your information was
incorrect,” said Kovalyov.“And
it was given to you on purpose.And I
believe the name Leonid Lentov may mean
something to you?Oh, I know, I know you cannot tell me
that, but it is a good guess on my part, no?”
Katie and David remained silent. The Russian went on to say that Leonid
Lentov was well known to his office as a double
agent who had worked for the British a very long
time ago. “He is a pitiful man,” said Kovalyov,
“and he is a man desperate to seem in some
way—what is the word, aktual’nost’?”His
assistant answered: “Relevant.” “Yes, relevant. All these old spies and
double agents want their story told—Philby told
his, you know, before he died. To do so during
the Cold War was very dangerous. But now we are
all friends and no one cares about what happened
so many years ago. Now everybody just believes
in James Bond, who stopped spying on us Russians
in his last few movies, eh?And to
think that an old cat like Lentov would try to
in some way capitalize on a dead man’s famous
name! It’s. . . zhalkly.”The
assistant said, “Pathetic.” David wanted to give nothing away and
didn’t believe Kovalyov, trying to figure out
why he would deny the existence of Philby as the
man in the apartment. “Well, if that’s true, Colonel,” asked
David, “then who is the
couple in that apartment?” “Would it offend you if I told you that
you were not the first journalists who have come
to Moscow over the last five years after
‘finding’ Kim Philby?The
people who took over that flat when Philby died
are actors who saw they could make a little
money by fooling people like yourselves, and
people like Lentov knows them and makes a little
money, too.” “We didn’t offer them any money,” said
Katie, “Many others do,” said the Russian,
tapping a manila file on his desk. “But we haven’t seen any stories
published like that,” said David. Kovalyov put his hands to his cheeks and
said, “No, and that is because we have persuaded
them not to publish them.We say
they have been fooled, most of them leave, with
a little less money in their pockets than when
they came to Moscow.” Katie asked, “Then why don’t you arrest
these people living in Philby’s apartment?” “Why bother? They are harmless, just
actors doing a good job of acting.The
one who plays Philby is actually British, I
believe.He
married the woman, who is Russian, and lived
here ever since.” Kovalyov rose from his chair to his full,
looming height, and said, “Well, then, I hope I
have been of some service to you both, and I am
glad you did not give any money to the fake
Philbys.And
we have arranged for you to be driven to the
airport tomorrow for your flight back to—I
believe it is London on the ten o’clock flight?” Katie said, “Thank you, but we actually
are not due to leave Moscow for another three
days on our visa. We hoped to see more of the
city, perhaps go to an opera or a ballet at the
. . .” Still smiling, Kovalyov interrupted her
and spoke slowly. “Yes, well, we have arranged
for you to leave tomorrow. Your business visa is
no longer valid now that you have finished your
work here. If you were to stay three more days
without a visa, then you would
be committing a crime and you could be arrested.
But, I thank you for coming in, and I wish you a
good flight home.” Kovalyov did not extend his hand to say
goodbye. The door opened and in came the two
young men who had brought the Americans to theoffice.They
were escorted back to the car and driven back to
their hotel in silence.The
snow was coming down harder now. As Katie exited
the car she snapped, “Hope you enjoy your
studies at the University of New York.”The
man did not look at her but just drove away. Katie and David wanted to get back to
their room before discussing anything, but when
they asked for their keys, the man at the front
desk said, “I see you will be checking out early
tomorrow instead of staying for the next three
days?And
that your transportation to the airport has been
arranged already to leave our hotel at seven
a.m. Is there anything else you will need this
evening?” Katie and David said no and
took their keys.
NEW
SPIRITS NOT JUST
FOR FATHER'S DAY
By John Mariani
According to spirits authority Fred
Minnick, about 37% of whiskey drinkers (Scotch,
Irish, bourbon, rye, etc.) are women, double the
number than in the 1990s. So a “What to Give Dad
for Father’s Day” story is little more than a hook
to do a round-up of so-called “brown goods.”
Still, the market is now so flooded with premium
booze, it takes more than an annual look-see to do
justice to what’s out there right now. Here are
some I’ve found of particular interest. (There are
now so many new bourbons on the shelves, I’ll
treat that liquor in another article.)
ROYAL SALUTE 21-YEAR-OLD JODHPUR POLO
EDITION ($160)— Royal Salute got its name
in 1953 when Queen Elizabeth II was crowned— she
received a 21-gun salute—and it was made in her
honor by Scotland’s oldest distillery in Strathsia.
This is the fifth release
in its Polo Collection, celebrating the whiskey’s
longstanding affinity with the “Sport of Kings,”
this one named after the Blue City of Jodhpur,
India, birthplace of modern polo. Crafted by
master blender Sandy Hyslop, with whiskies at
least 21 years old, it has appropriate spiciness
(through added spices), fully finished in virgin
oak casks.
GLENGOYNE 15-YEAR-OLD
HIGHLAND SINGLE MALT SCOTCH ($130)—Glengoyne, which
dates back to 1820 at Burnfoot Farm, proudly says it
is “Scotland’s slowest distilled single malt
whisky,” and this new iteration is matured in
bourbon and sherry casks that help bring out the
sweetness and oaky edge. It is a smooth Scotch, but
has a lingering finish that it not too biting, at
43% alcohol. Up until Father’s Day, you can even get
your bottle engraved.
HARLEM STANDARD STRAIGHT
WHISKEY($39)—This blended whiskey was “born in Harlem [NY] and
blended in Kentucky,” although it’s actually
distilled in Lawrenceville, Indiana, before
blending and bottling in Bardstown, Kentucky.
Inspired by the Harlem Renaissance during
Prohibition, Harlem Standard donates a portion of
proceeds to the Jazz Foundation of America’s
COVID-19 Musicians’ Emergency Fund. It is a blend
of 45% alcohol light whiskey from 60% corn, 36%
rye and 4% barley malt and rye bourbon, aged three
years. It is currently available only in New York
stores and top restaurants like Marea and Benoit.
LA MARIELITA 18-YEAR-OLD RUM ($60)—As
the story is told, Cuban-born Janet
Diaz-Bonilla, an award-winning screenwriter and
director, wrote a screenplay titled La Marielita,
which “stimulated
her entrepreneurial spirit” to undertake creating
a rumby
the same name. In Panama she met renowned Cuban Maestro
Ronero (rum maker) Francisco José “Don
Pancho” Fernández Pérez and they collaborated. The
labels are always colorful paintings by Humberto
Benitez (right). It is distilled in Las
Cabras de Pesé, Panamá. Its alcohol is 40%,
yet it is a full-bodied rum made for sipping
straight or on the rocks.
TEELING IRISH WONDERS OF WOOD($100)—This
is Teeling’s second release in the Wonders of Wood series of
Single Pot Still Irish whiskey, triple distilled
in Dublin, then matured in virgin Portuguese oak
barrels. The name comes from Jack Teeling’s
commitment that each bottle purchased will aid the
Tree Council of Ireland in the reforestation of a
designated area of woodland with exclusively
native Irish trees. The first edition of the
series won 2022 World Whiskies Awards as the
World's Best Single Pot Still. Its 50% alcohol
packs a punch, but it also has a characteristic
Irish whiskey softness on the palate.
NIKKA
YOICHI SINGLE MALT 10-YEAR-OLD ($175)—No one any
longer debates the high quality of Japanese whiskies
made along the lines of Scotch and other spirits,
and Nikka has achieved the distinction of being
named in 2022 one of Japan's "Important Cultural
Properties.” The Yoichi Single Malt 10-Year-Old
comes from the Yoichi Distillery founded in 1934 by
Masataka Taketsuru near Hokkaido’s coastline, whose
salty air lends a fine briny character to it. Having
previously removed age statements from its bottles,
this is a return to competition with its rival
Suntory, and it is already soaring in price well
above SRP. Bottled at 45% alcohol.
REDWOOD EMPIRE WHISKEY—This California
limited-edition, straight-from-the-barrel
cask-strength, uncut bottling was a big hit when
it debuted last October, and fans have been
awaiting its release for this year. Offerings have
been highly praised by both the press and
consumers. Redwood Empire Whiskies include three
offerings: Pipe Dream Bourbon, Emerald Giant Rye,
and Lost Monarch, a whiskey blend of Bourbon and
Rye. Established only in 2015, the distillery’s stocks were first placed in
glass barrels, but they now own the largest rick
house (stacking facility) of oak barrels in the
state. All of its grains are from California, and
its water comes out of the Russian River. Prices in
the company’s website are oddly all over the place,
with a bottle of Lost Monarch Blend offered for
between “$29.99 - $50.59” (on-line stores sell it
for about $35) and availability is iffy.
PAPA’S PILAR RYE-FINISHED RUM ($50). Based in Key
West and inspired by the intrepid Ernest Hemingway’s
life, Pilar’s distillery has a range of rums from
different countries. Their newest is Master
Distiller Ron Call’s blend of its dark rum together
with others from Barbados, Dominican Republic,
Panama, Venezuela and Florida, bottled at 43%
alcohol. It has a richness and depth, with a
discernible caramel flavor favored by those who like
dark rums withbittersweet.
OLD POTRERO STRAIGHTRYE
($90)—Only 6,400 bottles have been released in
the U.S., which means the price might spike
higher for this 100%
Straight Rye Sherry Cask Finish, selected by
Master Distiller Bruce Joseph. The bottle is
currently available at select retailers in
California, Massachusetts, New Jersey, Georgia,
Texas, Kentucky, Tennessee, and Minnesota. Old
Potrero, founded by Fritz Maytag, who owns
Anchor Brewing, is credited as being the first
American Craft Whiskey to hit the market since
Prohibition, and it was re-launched last year
with three limited expressions. Aged eight years
and three months, the Straight Ryeis
64.95% alcohol. The Old Potrero Port Cask Finish
($90) is aged in extra fine grain American oak
and finished in French Oak Port casks. The mash
of 100% malted rye is fermented for four days
and then double distilled in traditional copper
pot whiskey stills.
❖❖❖
NO, THIS IS
NOT A MONTY PYTHON SKETCH
A funeral
parlor named Go As You Please Funerals in
Edinburgh, Scotland, is offering its customers
coffins with designs of a Greggs sausage roll, a
pint of Tennent’s lager or a can of Irn-Bru.
“We’re absolutely not making fun of death,” he said.
“This is something that each and every one of us are
going to face, which is why we try to get people to
talk more about it. We don’t laugh at death — it’s
sad, people are grieving. But we also believe that there
can still be things to laugh and smile about."
❖❖❖
Any of John Mariani's
books below may be ordered from amazon.com.
The Hound in Heaven
(21st Century Lion Books) is a novella, and
for anyone who loves dogs, Christmas, romance,
inspiration, even the supernatural, I hope you'll find
this to be a treasured favorite. The story
concerns how, after a New England teacher, his wife and
their two daughters adopt a stray puppy found in their
barn in northern Maine, their lives seem full of promise.
But when tragedy strikes, their wonderful dog Lazarus and
the spirit of Christmas are the only things that may bring
his master back from the edge of despair.
“What a huge surprise turn this story took! I was
completely stunned! I truly enjoyed this book and its
message.” – Actress Ali MacGraw
“He had me at Page One. The amount of heart, human insight,
soul searching, and deft literary strength that John Mariani
pours into this airtight novella is vertigo-inducing.
Perhaps ‘wow’ would be the best comment.” – James
Dalessandro, author of Bohemian
Heart and 1906.
“John Mariani’s Hound in
Heaven starts with a well-painted portrayal of an
American family, along with the requisite dog. A surprise
event flips the action of the novel and captures us for a
voyage leading to a hopeful and heart-warming message. A
page turning, one sitting read, it’s the perfect antidote
for the winter and promotion of holiday celebration.” – Ann
Pearlman, author of The
Christmas Cookie Club and A Gift for my Sister.
“John Mariani’s concise, achingly beautiful novella pulls a
literary rabbit out of a hat – a mash-up of the cosmic and
the intimate, the tragic and the heart-warming – a Christmas
tale for all ages, and all faiths. Read it to your children,
read it to yourself… but read it. Early and often. Highly
recommended.” – Jay Bonansinga, New York Times bestselling
author of Pinkerton’s War,
The Sinking of The Eastland, and The Walking Dead: The Road To
Woodbury.
“Amazing things happen when you open your heart to an
animal. The Hound in
Heaven delivers a powerful story of healing that
is forged in the spiritual relationship between a man and
his best friend. The book brings a message of hope that can
enrich our images of family, love, and loss.” – Dr. Barbara
Royal, author of The
Royal Treatment.
Modesty forbids me to praise my own new book, but
let me proudly say that it is an extensive
revision of the 4th edition that appeared more
than a decade ago, before locavores, molecular
cuisine, modernist cuisine, the Food Network and
so much more, now included. Word origins have been
completely updated, as have per capita consumption
and production stats. Most important, for the
first time since publication in the 1980s, the
book includes more than 100 biographies of
Americans who have changed the way we cook, eat
and drink -- from Fannie Farmer and Julia Child to
Robert Mondavi and Thomas Keller.
"This book is amazing! It has entries for
everything from `abalone' to `zwieback,' plus more
than 500 recipes for classic American dishes and
drinks."--Devra First, The Boston Globe.
"Much needed in any kitchen library."--Bon Appetit.
Now in Paperback,
too--How Italian Food Conquered the
World (Palgrave Macmillan) has won top prize from the
Gourmand
World Cookbook Awards. It is
a rollicking history of the food culture of
Italy and its ravenous embrace in the 21st
century by the entire world. From ancient Rome
to la dolce
vita of post-war Italy, from Italian
immigrant cooks to celebrity chefs, from
pizzerias to high-class ristoranti,
this chronicle of a culinary diaspora is as
much about the world's changing tastes,
prejudices, and dietary fads as about
our obsessions with culinary fashion and
style.--John Mariani
"Eating Italian will
never be the same after reading
John Mariani's entertaining and
savory gastronomical history of
the cuisine of Italy and how it
won over appetites worldwide. . .
. This book is such a tasteful
narrative that it will literally
make you hungry for Italian food
and arouse your appetite for
gastronomical history."--Don
Oldenburg, USA Today.
"Italian
restaurants--some good, some glitzy--far
outnumber their French rivals. Many of
these establishments are zestfully described
in How Italian Food Conquered the World, an
entertaining and fact-filled chronicle by
food-and-wine correspondent John F.
Mariani."--Aram Bakshian Jr., Wall Street
Journal.
"Mariani
admirably dishes out the story of
Italy’s remarkable global ascent
to virtual culinary
hegemony....Like a chef gladly
divulging a cherished family
recipe, Mariani’s book reveals the
secret sauce about how Italy’s
cuisine put gusto in gusto!"--David
Lincoln Ross,
thedailybeast.com
"Equal parts
history, sociology, gastronomy, and just
plain fun, How Italian Food Conquered the
World tells the captivating and delicious
story of the (let's face it) everybody's
favorite cuisine with clarity, verve and
more than one surprise."--Colman Andrews,
editorial director of The Daily
Meal.com.
"A fantastic and fascinating
read, covering everything from the influence
of Venice's spice trade to the impact of
Italian immigrants in America and the
evolution of alta cucina. This book will
serve as a terrific resource to anyone
interested in the real story of Italian
food."--Mary Ann Esposito, host of PBS-TV's
Ciao
Italia.
"John Mariani has written the
definitive history of how Italians won their
way into our hearts, minds, and
stomachs. It's a story of pleasure over
pomp and taste over technique."--Danny Meyer,
owner of NYC restaurants Union Square
Cafe, The Modern, and Maialino.
MARIANI'S VIRTUAL GOURMET
NEWSLETTER is published weekly. Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher
Mariani, Misha Mariani, John A. Curtas, Gerry Dawes, Geoff Kalish.
Contributing
Photographer: Galina Dargery. Technical
Advisor: Gerry
McLoughlin.