The only constant in the universe is change, and as time progresses, we consistently find new and innovative ways to put new twists on old traditions that are tried and true. This renders a nearly endless landscape of options for the way that we currently consume food and beverages. Although the discovery of barrel-aged spirits and wine is nothing new in the world of alcohol, barrel-aged cocktails are finding their way into most major cities with respectable cocktail culture, and San Diego is no exception. Because the oak staves used to make wooden barrels have a natural tendency to lend flavors of vanilla, caramel and butterscotch when interacting with alcohol in any form, barrels have been used for softening adult beverages for hundreds of years. Mixologists all over the country are now using this same philosophy to put a new twist on spirit-forward cocktails. Navigating one’s future starts with having a strong mastery of the past, and the first mixologist in San Diego to bring this trend to our fine city was Jeff Josenhans. Jeff teamed up with the first legal distillery in Utah since prohibition, better known as the High West Distillery. Marking the 100th anniversary of the US Grant (where Jeff is a sommelier and director of outlets), the Manhattan he created is comprised of High West Rye, Dolin red vermouth and Fee Brothers Old Fashioned bitters and aged for 100 days before being bottled and sold. In addition to being the first in the city, this program was actually one of the first in the world. Talking about cocktail culture in San Diego without mentioning the names Tim Stevens and Levi Walker is like talking about Christmas with no Santa Claus or presents. Their approach to barrel-aging cocktails is to simply add a component that would be missing traditionally. Teaming up with owner of Hamilton’s, Small Bar, Eleven and the newest addition to the east end of downtown, Monkey Paw, the duo behind the bar at Prohibition made their own contributions to the barrel-aged movement. The bitter-tasting Knox cocktail comprised of rye whiskey, bourbon, Campari, Cio Ciaro Amaro and maraschino liqueur has a new sweeter and softer presence on the palate, thanks to the flavors the oak added. At Vin de Syrah, The Blind Tiger Cocktail Co. has curated a play on a Vieux Carre, but swapping out rye whiskey with Fortaleza Anejo tequila and adding a house-made truffle honey bitters. This has now become one of the top-selling cocktails on the beverage list — due largely to the visual presence of a small oak barrel behind the bar. Don’t think for a second that craft cocktail bars are the only ones joining this new trend. At local beer bar The Knotty Barrel, a barrel-aged Manhattan program that revolves around changing base spirits, vermouths and flavored bitters is giving customers a new way to look at their old habits of opting for a beer and shot. This cocktail innovation is giving a new take on the favorite drinks of bar goers, so be sure to ask if there is anything being served out of a barrel at your favorite watering hole. — Adam Stemmler is a sommelier and mixologist at Vin de Syrah downtown. He is the winner of numerous awards, including the U.S. Bartenders Guild regional competition. Up next month: Downtown’s other Drink Shrink, Jeff Josenhans, gives his two cents on San Diego’s cocktail culture.
