December 7, 1941. It's 7:55 a.m. in tranquil, beautiful Hawaii when a Japanese dive bomber bearing the red symbol of the Rising Sun of Japan on its wings barrels out of the clouds over of Oahu. 360 Japanese warplanes swarm right behind and descend on the U.S. naval base at Pearl Harbor in a bloody assault. Thousands of people were killed, the American Fleet in Hawaii crippled andthe United States was drawn into World War II. President Roosevelt declared December 7th "a date that will live in infamy."
SATURDAY, DECEMBER 6TH AT 6:30 PM
Bully Boy Distillers is owned and operated by brothers Will and Dave Willis, who were inspired by their childhood home and fourth-generation working family farm. During prohibition the farm was home to an enviable collection of local artisan spirits, which were stored in a vault in the farmhouse basement (see picture). With names like “Medford Rum” and “Cow Whiskey,” these precursors to today’s craft spirits were harsh and remarkably undrinkable, but they had character. Roughly 70 years after Prohibition was abolished the vault was rediscovered. Though covered in dust and cobwebs, it was inspiring, and the idea for a distillery that continues the legacy of artisan distilling in Massachusetts was hatched. Paying particular attention to the caliber of ingredients used in its products, Bully Boy hand-produces premium spirits in small batches, emphasizing quality over quantity. As homage to the farm, the distillery is named after Bully Boy, a favorite farm workhorse. Will a
The maritime climate on the east coast of Ireland provides perfect aging conditions for this single malt Irish whiskey. After spending a long time getting to know some first fill bourbon casks, a small number of these casks are carefully selected which best represent the full, rounded and smooth flavour of an Irish single malt. It is then cut with Wicklow spring water to 46% and used non chill filtration to maintain all the taste and character that is synonymous with our whiskey.
JavaHead's recipe is based on Troeg's original Oatmeal Stout. After the boil, the hot wort passes through their hopback vessel on its way to fermentation. Packed full of whole leaf hops and a bed of ground coffee beans, the hopback vessel is similar to using a huge French press, intensifying the coffee nose and releasing subtle hints of coffee flavor. The result is a lush, smooth mouthfeel balanced with cocoa, roast, and subtle coffee flavors