japhy wrote: ↑Fri Nov 01, 2024 8:39 amShirley wrote: ↑Fri Nov 01, 2024 7:01 am Interesting article, and, I learned a new word: (BTW, the Empire sounds elitist.)
...Denver-based distillery The Family Jones — no relation to Jones Farms Organics — believes that the San Luis Valley’s climate “lends a unique terroir* to the whiskey,” said Lead Distiller Jamie Burns....
*Terroir (pronounced ter-wahr) is a French term that originally described the unique conditions of a specific region – the soil, climate, and topography – that give wine its distinctive character. However, it's not just about wine anymore. Terroir has become a buzzword in the global artisan food and beverage industry.
I see that word used most often with regards to wines. But it is true of the potatoes as well. I was gifted 50 pounds of fresh taters on my last trip out by the Guatemalan gangs who guard my piles of gold bitcoin, standing at the front door like sentries, with their tater hoes. Them taters make the best mashed taters ever. Must be the terroir, or maybe I was just a little high.
You're know where to go to fuck around and find out. June 20-21, 2025.
1. I have a friend who was a sommelier for a little wine bar in East Village called 'Terroir' - that's how I learned that term. He's since moved to the Napa Valley region to do his own thing.
2. I promised I'd be there so I will do all I can to fulfill that promise.