CRAFTPACK, VOL. 4

Links that make you go Hmmm.

Well, well, well! Here's a fun, boozy little project to do this week: apple and quince-infused brandy. 

“A large part of tequila comes from God-knows-where.” The plight of Mexico's iconic spirit is fascinating.

Tiki Tuesday at Cardinal Spirits. Have you been? Have you been lately? Tiki masters Chris Resnick and Baylee Pruitt's cocktails are nothing less than works of art: this, this and this. (Can you guess what matching tattoo Chris and Baylee have?) 

The next time you're sitting around a fire on one of these beautiful fall nights, drinking spiked cider and looking up at the starry sky, here's some heavy stuff about the universe to think about that will induce either awe or an existential meltdown. 

Hey, what's your favorite apple cider?

MORE CRAFTPACK:

VOL. 1  |  VOL. 2  |  VOL. 3

Communication Breakdown

We talk a lot about what we do and how we do it. The thoughts ahead are more about the "why." This is the rambling of a tired man in the middle of his distillery's first year. There is a monster at the end of this blog.

Hemingway said you should write drunk and edit sober. He knew that alcohol has a way of loosening up the mind (and tongue, and pen, and keyboard). The booze gets into us and all the sudden we don’t think twice before saying what's on our minds. The unseen weight of society telling us not to speak up is lifted. We lose our fear of embarrassment. This has some significant benefits, both to the drinker and to society at large. It's one reason we do what we do here at Cardinal Spirits.

For a young, drunk Hemingway, it means you can share your deep personal insights freely and unload any mental and emotional weight you’ve been lugging around. It is a temporary freedom, a furlough from the sobering daily grind of life as a worker bee in the hive of the American economy. It means sharing things that need to be shared, but have been kept inside for too long, hardening layers of plaque around what once was a grain of sand, and finally spitting out a pearl of wisdom in a drunken belch from your shell. It’s a release.

For the rest of us, the drinker is a fountain of potential. Many of the best ideas in history have bubbled up from booze-fueled conversations between actual geniuses and mortals experiencing moments of temporary clarity. Clarity is not a common association with spirits, but they break down the walls of mental defense so readily that it's not uncommon.

Unfortunately, there are forces at work that seem to be trying to prevent the sharing of ideas. Communication amongst the younger generations has devolved into vague hieroglyphics, reducing complex ideas and emotions into single-syllable words or even symbols. You can like something, or smiley-face something. What if you are slightly confused yet kind of turned on by something? No emoji for that yet. But the world will never be black and white, and we already have language to describe grey areas. We should add more words to the dictionary instead of condensing the ones we have.

At a higher level, our schools are teaching students that consuming information is more important than creating new ideas. Standardized tests contain multiple sections on reading and comprehension, but zero on writing and creativity. This means that when my cousin, a high school teacher in Indianapolis, gives a writing assignment to her English class, the resulting papers are nearly unreadable. Their ideas are simple, yet disorganized. Their vocabulary is small. Our government has forced schools to improve standardized test scores under threat of withdrawing funding, which means schools only teach what is on the standardized tests. Writing and creativity are devalued systematically. Does the government want consumers rather than communicators? I don’t know if there is a conspiracy at play or not, but we are surely losing something by not teaching the next generation how to properly express their ideas.

One of the big reasons we started Cardinal Spirits was that we were tired of consuming rather than creating. We wanted to hold something in our hands and say, "I made this, and I'm proud of it." That goes for communication as well. We spend the bulk of our marketing dollars and energy on creating things - blog posts, videos, recipes - that people actually enjoy and want. We want to create value and share ideas.

Communication should be a two-way street. Regardless of what our culture seems to be shouting, there is real value in talking to each other.

One of the greatest joys in life is sitting down across from another human being, toasting your health, and sharing ideas.

Homework assignment: Invite someone you barely know to have a drink at your favorite bar. Ask them what they have been thinking about recently. What things in the news, outside the headlines, have caught their attention? What is the biggest problem in their life? And what are they going to do about it? Flip to a random page in a book and discuss how the 3rd paragraph makes you both feel. If all goes well, order another drink. 

Drink Local

What do we mean when we say "drink local"?

At the most basic level, when you drink local more money stays in the community. When you choose a locally-made beer, wine, or spirit over  a big national brand, more money stays here in Indiana. Some smart finance people named this the "local economic multiplier effect." 

The multiplier has three elements — the direct, indirect, and induced impacts. 

"Direct Impact" is spending done by a business in the local economy to operate the business. Direct impact spending includes inventory, utilities, equipment and pay to employees. Let's say you buy a local craft spirit at the liquor store instead of a bottle of Grey Goose or Tito's. It's around the same price - our bottles are usually around 25 bucks - but the purchase impact is much greater. The money spent on a bottle of Cardinal Spirits goes directly into growing our local economy. We use some of that money to buy grain from farmers in Columbus, Lebanon, and all over the state. We use some of it to buy boxes from Columbus Container. Most importantly, we use the majority of it to pay a living wage to the twenty-odd Hoosiers on our payroll. 

"Indirect Impact" happens as dollars the local business spent at other area businesses re-circulate. The money we spend on the corn from Glick in Columbus is in turn spent by them to pay for local services. The money we spend to buy coffee from Hopscotch is in turn spent by them to expand their coffee shop. They hire local designers, contractors, and carpenters.

"Induced Impact" is when employees and business owners reuse their income in the local economy. Our employees use their wages to buy food at the Bloomington farmers market. That, in turn, pays for seeds and farm labor. We go out to dinner at local restaurants, which starts the cycle all over again

All the money from that sale stays in Indiana, and multiplies over and over and over again. Drinking Local is a virtuous cycle, and continually improves the community. The alternative, buying a product made somewhere far away, means that dollar is just a dollar.

Even if you don't care about the economic multiplier, there are many more tangible reasons:

Support non-profits: Small businesses contribute 250% more to local non-profits than large businesses.

Keep your city unique: Where we shop, where we eat and have fun -- it all makes our community home. Our one-of-a-kind businesses are an integral part of the distinctive character of this place. Our tourism businesses also benefit.  “When people go on vacation they generally seek out destinations that offer them the sense of being someplace, not just anyplace.” ~ Richard Moe, President, National Historic Preservation Trust

Reduce environmental impact: Locally owned businesses can make more local purchases, requiring less transportation. They generally set up shop in town or city centers as opposed to developing on the fringe. This generally means contributing less to sprawl, congestion, habitat loss and pollution.

Create more good jobs: Small local businesses are the largest employer nationally and in Indiana. We provide the most jobs to Hoosiers.

We stick around: Local businesses are owned by people who live in this community, are less likely to leave, and are more invested in the community’s future.

Less tax burden: Local businesses in town centers require comparatively little infrastructure investment and make more efficient use of public services as compared to nationally owned stores entering the community.

Better selection: A marketplace of thousands of small businesses is the best way to ensure innovation and low prices over the long-term.  A multitude of small businesses, each selecting products based not on a corporate national sales plan, but on their own interests and the needs of their local customers, guarantees a much broader range of product choices.

Drinking local means you recirculate a far greater amount of money locally compared to the mass-produced spirits, beer, and wine. Drinking local creates more local wealth and jobs right where you live. When you buy from an independent local distiller or brewer, more of your money stays in the community.

Drink local, drink craft.

If any of these resonate with you, and you want to support you community by drinking local, visit our distillery for a tour, buy a bottle, or find our spirits at a location near you.

Sources: 
http://www.amiba.net/resources/multiplier-effect/
https://sustainableconnections.org/thinklocal/why
https://ilsr.org/why-support-locally-owned-businesses/

MEET OUR CREW: Alyvia Cain

We've got a spectacular crew here at Cardinal Spirits, and we'd like to introduce you to everybody one by one. First up is Alyvia: a server and the artist behind all of the chalking you see on our walls.
Here, she answers some Cardinal Qs.

ALYVIA CAIN

WHERE ARE YOU FROM?
Cincinnati

HOW LONG HAVE YOU LIVED IN BLOOMINGTON?
7 years

BEST PART ABOUT LIVING HERE?
All the antique stores! I can find some great clothes and furniture here in town. Also, Limestone Festival! I love how small the town is, and it still brings in a lot of big names. Hosting the event this year was so much fun!

FAVORITE DRINK
Bubbles! I love a good glass of champagne!

GO-TO DRINK AT CARDINAL
The Sling. All day.

TELL US ABOUT SOMETHING INTERESTING THAT HAS HAPPENED TO YOU.
In high school, my best friend signed me up to go on a trip to Germany with her because she was in German class...and I wasn't. And I got picked to go?!? It was very fun, but embarrassed myself when a teacher IN Germany asked, "Can you all speak Deutch?" I shouted out, "Nobody speaks Dutch!" And...yeah! I did that!

FIRST JOB?
I worked at a children's store with my mom! I got to call her by her first name, 
which was awesome!

WHAT DO YOU LIKE TO READ?
My favorite book so far has been The Hotel New Hampshire by John Irving.

MAKE A PREDICTION ABOUT THE FUTURE.
Freaks and Geeks will probably end up being the next Netflix original series remakes.

FAVORITE CEREAL
Golden Grahams

Photos by Anna Powell Teeter

CRAFTPACK, VOL. 3

Links that make you go Hmmm.

Apple cider two ways. It's that time.

Have you heard about this new bar in town?

Where do you see the connection between science and art? It's something we think about a lot. 

How to drink like an Italian: 5 bitter drinks that should be a bigger deal here in the U.S.

If you're throwing a Halloween party, you're going to need to know how to make a smoking punch bowl. Duh.

MORE CRAFTPACK:
VOL. 1  |  VOL. 2

"Are you making whiskey yet?"

Barrels are stored right on site at Cardinal.

"Are you making whiskey yet?" It's a question that we field every day. We've already made White Oak Whiskey, an un-aged single-malt from 100 percent Indiana-malted barley. But, of course, we know what you're getting after: Where's the aged stuff? We hear you. We're anxious, too!

Here are the answers to questions we get asked most about our whiskey. Have more? Just ask next time you're in. 

Jason and Doug filling whiskey barrels at the distillery.

Q: Are you making whiskey yet?
A: Yes. We have both bourbon and single-malt barley whiskey aging in barrels. 

Q: When will it be ready?
A: We hope to release some of it in time for the holidays. 

Q: Where are the barrels aging?
A: Right here at the distillery. We'll show you when you take a tour.

Q: What are you aging it in?
A: We're aging the bourbon in charred, new American oak barrels. The single-malt barley whiskey is in toasted oak barrels.

That's Cardinal co-founder Jeff Wuslich checking on the contents of the barrels using a whiskey thief, a tool that pulls out a small sample.

Q: Where do you get your grain? What's the grain bill?
A: We source from independently-owned providers in Indiana including Glick Seed of Columbus and Sugar Creek Malt Company in Lebanon. The bourbon is 60 percent corn, 20 percent malted barley, 10 percent rye and 10 percent wheat. And it smells incredible. The single-malt is a blend of 2- and 6-row barley.

Q: How much is a bottle going to cost?
A: The price hasn't been set, but it's going to be competitive. What would you guys pay?

Q: What's it going to taste like?
A: Whiskey! 

COCKTAILS 101 CLASS

COCKTAILS 101

Monday, Sept. 28
6-8 pm
At Cardinal Spirits
Cost: $50; must be 21+
register here

At this hands-on class, you'll shake, stir and taste at least 5 cocktails (don't worry, we'll have snacks) — including a negroni, old fashioned, gimlet and more. We'll talk technique, history and ingredients. And, you'll learn all those tricks to making cocktails at home taste just as delicious as the ones you get at a bar. 

The class is led by Chris Resnick, cocktail creator, tiki master, and bartender here at Cardinal Spirits in Bloomington. We can't wait for you to spend some quality time with Chris. He will give you the solid foundation you need to make well-balanced cocktails. Together, we’ll talk about cocktails the way chefs talk about food, exploring how their individual ingredients relate to one another.

You'll leave a more confident drink-maker, a superb cocktail conversationalist and a better person (probably). Register here. 

CRAFTPACK, VOL. 2

Links that make you go Hmmm.

"Flavors are made up of chemicals though we hate to call them chemicals because it sounds like dry cleaning fluid." This, and more real talk from the guy behind Flavorman, the Louisville company that flavors a bunch of beverages we all drink.

This Beach Scene cocktail by Cardinal bartender Jake Cifuentes tastes like a warm, sunny day. Summer is not over. We repeat, summer is not over. 

A great nugget about productivity to consider at the beginning of a new week: "People who work as much as 70 hours or more per week actually get the same amount done as people who work 55 hours." So, clock out and have a cocktail already.

Margaritas, boozy Baja Blasts and other alcoholic drinks are coming to Taco Bell. Good idea, bad idea or harrrrible idea?

HONEY VANILLA VODKA IS HERE

It's all the buzzzz.... Honey Vanilla Vodka debuts on Saturday.
Come to the distillery to buy it by the bottle, and try it in tasty new cocktails.

Our newest spirit is made with the most amazing raw honey — all from the same hive, selected for it's deep color and flavor. Cardinal co-founder Adam Quirk has beekeepers in his family, and the honey came from those hives.

You might remember back in June when we hoisted a beehive of our own onto the roof of the distillery. This week, the first bit of honey was harvested from our hive. It was just a pint or so, but nonetheless, it went into our first batch of Honey Vanilla Vodka.

How did the honey make it from hive to bottle? Let's go to the roof!

Meet these masked beekeepers, Dan and Walt:

Dan Schroeder, left, is co-founder Adam Quirk's father-in-law, and Walt Schroeder, right, is Adam's uncle-in-law. Dan and Walt have an apiary — a collection of beehives — in the Fort Wayne area. They harvested roughly 100 gallons of honey from their hives this year.

Back in June, the Schroeder brothers loaded a hive on the back of a truck, drove it down to Cardinal and placed it on our roof. Home sweet home for 40,000 bees.

The hive is made up of boxes, called supers — think of them as stories of a building. Inside each super are trays of honeycombs, where bees store honey. Walt pulled out the trays and inspected them for honey. He handed the honey-laden ones over to Dan, who gently brushed the bees away.

You might be wondering if anyone got stung during all of this. Nope. Dan says we have a gentle hive. Walt wasn't even wearing gloves, see?

The frames were uncapped, then slid into a barrel-shaped contraption called an extractor. Walt cranked the handle to whirl the trays around like crazy, sending the honey flying to the inside wall of the barrel. The honey slid to the bottom and was collected. 

Walt and Dan use this exact same process to harvest honey from their own hives, and they typically get gallons at a time. Harvest is done for the year. Until then, we've got Honey Vanilla Vodka to sip on.

A HOPS HARVEST WITH QUAFF ON BREWING

We love a great story behind a craft beverage.
So when Quaff On Brewing in Nashville, Ind., invites you to
harvest hops for a special-edition beer, you say yes.
Here's how to go about your hoppy adventure.

Story and photos by Jonna Mary Schwarz

First, head out to Brown County, and turn down a dusty dirt road to Waltz Valley Farms. Awe in amazement at the raw beauty of the inherited family farm that began two generations ago.

Be greeted by the farm's co-owner, Sue Waltz, and her colorful dress with matching apron. She doesn't know you, but as soon as she realizes her husband invited you, you are best buds. Find out that her husband, Mike Waltz, is part of the group who was integral to partnering with Quaff On Brewing, and who made initial connections to utilize the hops for the special-edition brew. It is the only crop on the farm, so it's the flagship. 

Meander around, grab a beer from the Quaff On keg selection. Check out the hop vines growing straight up into the blue sky. A hundred Cascade hop plants from the first season, 2014, and 100 more for 2015 along with 100 Columbus hop plants also planted in 2015.

Sue Waltz, left, and more of the farm family.

Follow a herd of family and friends of the Waltz's to the ready-to-pick vines. Cheer as they cut the first vine, and smile as they pose for photographs of the family, two sisters and their brother, along with their spouses, gathered and content with the collaboration developed over the past two years with their local brewery.

Help haul hops on a flatbed pickup to a red tent with a picnic table beneath. Begin to pick hops. You know the hop is ready because it crinkles like tissue paper and snaps in the middle when bent. Pluck each bud from the vine and plop it in a tin bucket. Measure the hops frequently on a small silver scale, and add them to a black barrel nearby. Wave at the woman making hop wreaths off to the side of the table with the depleted vines.

Talk with Quaff On's brewer, David, who will be utilizing all types of hops you just picked to make Aquaffalypse, the brewery's special twist on an IPA made annually for Quafftoberfest, a four-day celebration coming up this weekend.

Note that the beer similar to Hare Trigger has already been brewed to get that alpha acid bitterness, and will be dry-hopped for one week with the Waltz  hops to gather all the flavor of the local crop and create about 15 barrels of beer labeled with art designed by Quaff On owner Jeff McCabe's daughter. Have Jeff show you the sweet new art. 

On your way to grab a second beer from Quaff On's stand, pop in to the gazebo where a local home-brewer from Indianapolis is explaining the process of fermentation. Ask him about this year's hops and split a brownie with his 5-year-old.

When you hear Sue Waltz at the microphone on the stage at the center of the gathering, stop to listen. Feel excited when she tells Kenan Rainwater of the Indiana Boys that he will have to pause his Americana bluegrass tunes for the announcement of Quaff On's tapping of their pumpkin ale. Name: Stick a Fork In It.

If you decide not to camp with the rest of the group, walk to your car parked to the side of the hop garden. Look up at the empty ropes strewn between poles, pass a hand along your stinging arms and fingers, and notice the taste on the buds of your tongue, the first hints of Aquaffalypse. 

Try Aquaffalypse at Quaff On's Quafftoberfest gathering, this Saturday afternoon at its Bloomington location. The party will feature live music and brews.