FWT Magazine Issue Three
by FWT Magazine
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In this issue you will sample (judiciously, we hope) Chilean pisco; wine in its many forms, including sparkling and rosé; Kentucky bourbon whiskey; artisan sake; premium and craft gins; rum; and brandy (if you think brandy is just a way to make Coca-Cola taste better, think again). By the way, we also sample chocolate and coffee on this journey. And, if “still on your feet,” you will travel on this quest to Costa Rica, South Africa, Australia (has some of the oldest grapevines in the world) and its island state of Tasmania; in France: Champagne, Bordeaux, and Provence; to Austria, Switzerland, Nova Scotia, Sardinia, and Chile. And, in the USA: Louisiana, Breckenridge (not to ski this time), San Francisco, Central Coast of California, and Temecula. Enjoy the journey. I hope you like this issue, and please let us know what you think of our magazine.
Hahn Family Wines: Discovering the Secrets of the Santa Lucia Highlands
by Cori Solomon
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Travel writer Cori Solomon discovers the Central Coast and Santa Lucia Highlands wineries now play an important role in the production of U.S. wine.
An Interview with North American Whiskey Ambassador Douglas Kragel
North American whiskey ambassador, Douglas Kragel, explains the importance of honoring the Stitzel-Weller tradition while providing premium bourbon whiskey for modern palates; his passion for Kentucky whiskey; and how enthusiasts can best enjoy Blade and Bow Kentucky Straight Bourbon Whiskey.
Viva la Grischa!: Swiss Spirits and a little Romansch
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Travel writer Linda Fasteson travels to Switzerland, a country about twice the size of the state of Massachusetts, to learn about its little known fourth national language — Romansch. How did it come about and survive to this day?
The Complex, Versatile Wines of Ticino, Switzerland
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Just what should one expect when trying Swiss wine? Travel writer Anita Breland finds the wine of Ticino, Switzerland are both complex and versatile.
Sparkling Nova Scotia
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Nova Scotia, on the East Coast of Canada, is rising as a high-quality wine producer, especially when it comes to bubbles.
Château de Boursault: A Wonderful Discovery in Champagne
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Travel writer Tonya Jennings takes the Route Touristique du Champagne and makes a wonderful discovery at Château de Boursault.
The Spirit of Louisiana: Rum from the Bayou
by Adam Bell
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“Yo-ho-ho, and a bottle of rum!” When Robert Louis Stevenson wrote Treasure Island he was thinking of the Caribbean islands but today, you can get a bottle of rum traveling down the bayou instead of the ocean. Louisiana Spirits in Lacassine, Louisiana produces Bayou Rum which they call “The Spirit of Louisiana.”
“Cin-Cin,” Under the Sea – The Drink’s in the Drink
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The northwest of Sardinia, the second largest island off the coast of Italy, is well-known to Italians who frequent its white sand beaches and clear blue waters, but not so well-known to the rest of the world. Its food, produced according to traditional techniques, and the quality wine made in the region are also known primarily
“No Pisco, No Disco.”
by Jim DeLillo
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Pisco is a brandy made from grape wine distilled into a high-proof spirit, considered the national drink of Chile.