Cask and Kettle Hot Cocktails

The advent of the Keurig coffee system changed the way we think of convenience in coffee.  It used to be no problem to load up a filter for Mr. Coffee and brew a pot, but now… c'mon, man, we don’t have that kind of time!

Just as the K-cup boiled down coffee making to the flip of a wrist, it is now providing boozy hot drinks in the same simple manner.

Cask & Kettle is billed as the only hard coffee cocktail on the market.  Everything needed for the cocktail is in the K-cup, including the alcohol.  All you have to do is pop a single serve cup into your brewing system.  You can also open up the K-cup and add hot water, but … c'mon, man, we don't have that kind of time!  The product is decaf, gluten-free and fully recyclable.

Flavors include Irish Coffee, Mint Patty, Mexican Coffee, Hot Blonde Coffee and Spiked Dry Cider.  They are hot cocktails, perfect for cooler months, but they can also work as iced coffee drinks for warmer weather.

The publicity team tells me that Cask & Kettle - based in Temperance, Michigan - is owned and operated by women, and is certified by the Women's Business Enterprise.

Irish Coffee 

This smells awesome while it is making. No coffee needed, no booze - it's all in the K-cup, all except the whipped cream.  Tastes just like the Irish coffees I used to have at Tom Bergin's on Fairfax.  Cooling it off for a drink that's enjoyable in the summer is a workable idea, too.  I added some of my wife's refrigerated coffee creamer to mine.  The pod is 38% abv.

Mexican Coffee

Tequila, vodka and dark coffee notes join with a hint of Mexican chocolate to provide a sweet drink with a south-of-the-border flair.  The pod is 30% abv. 

Hot Blonde Coffee

The vodka is barely noticeable behind the coffee and vanilla.  There is a great mocha note as well.  The pod is 37% abv.

Mint Patty Coffee

This one is vodka-based, too.  It tastes like a boozy thin mint laced with dark chocolate.  Put some whipped cream on this one.  The pod is 37% abv.

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Wine And Whiskey, Not So Risky

From Modesto, California - the home of big-batch wines - comes a small-batch, limited release red blend that is aged in charred, white oak whiskey barrels for 60 days. The barrels were home to whiskey for years before having their way with Inferno, and the effect is dramatic. The press blurb says that "Apothic Inferno blends the red and dark fruit flavors of its wine with layers of maple and spice, giving way to a long, clean finish." Winemaker Debbie Juergenson says Inferno has attitude. "It may not have whiskey in it," she says, "but it's wine with a whiskey soul."

The marketing department talks about "defying convention" and a "rebellious attitude." They even remark that the label art has a "fiery style," which is like pointing to an open flame and mouthing the word "hot." The alcohol hits high, at 15.9% abv, but the price isn't bad at all - just $17 retail.

Speaking of marketing, I sent an email to Apothic, asking what grape varieties were used in the wine. It's a question I have asked hundreds of winemakers without being rebuffed. There is, however, a first time for everything. Their reply was cheery, if uninformative. "Due to strict company policy we are unable to provide you with the processes or ingredients used in our products as this is considered proprietary information -- our secret recipe. We hope you understand." Not really, but if you're that afraid that some other company will steal your idea of using red wine grapes to make a red wine, I suppose it's alright.

Apothic Inferno 2014 appears as a dark ruby vision in the glass and waves at the beholder with a nose born in whiskey and campfire smoke. The palate is also soaked in that boozy barrel, with the flavor of liquor coming through without the heat. The plum and raspberry notes have to fight for notice, and they barely get a signal through, although it does come, with an added hint of rosemary. Tannins are quite firm and will serve a ribeye steak quite well, especially one that's fresh off the grill.

As a wine, I'd have to say the wood has far too much influence, but that is by design. As a beverage, it's a wild delight, bringing together the best aspects of table wine, port and liquor.


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