Profile: AndersonSieb

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Coruba Jamaica Rum is proud to be 100% natural and 100%
The original Coruba Dark Rum, inspired by the dark Planter’s style
rums for which Jamaica is known, is a blend of pot and column still rums that has been aged for at least
two years in American oak barrels. The result is an authentic
rum that’s dark by nature but light in spirit, offering
an approachability ideal for a traditional Planter’s Punch or any cocktail
worthy of a dark rum float. Joining the original Dark
Rum, are Coruba Spiced Rum and Coruba Coconut Rum, both made with 100% natural flavors and crafted
with sunset cocktails in mind.

This is a nice, California-styled wine, made with Cabernet
Sauvignon and Barbera. This is an American version of a Super-Tuscan. Next was
the estate grown Syrah 2009. This was a lovely wine with lots of big berries, nice acidity,
and medium-to-low tannins. A nice soft finish.
A lovely version of the varietal every bit as good
as wine from Santa Barbara. The Sangiovese 2009
was incredible with bright red Bing cherry done in a Chianti style.

The notes were wonderful with exotic spices and hints of vanilla.
But that was not the end of he show. Mark, ever excited, decided to take a
small group of us over for a small barrel tasting.

As always, with Silver Decoy, the promise of what’s in the
barrel is always something special. We started with
the estate Merlot 2010. Big whiffs of dark cherry and dark raspberry.

Nice touches of vanilla on the nose. The cherry and raspberry come through on this incredible wine, as well as
a little hint of plum. The Cabernet Franc 2010 was even better.
It was big, and dark, and rich. It was very lush in the mouth
with a big damsom
flavor and a hint of cassis. No pencil shavings or hint of grassiness on this wine.

All three of these wines are what I am talking about with 2010.
2010 will be the best vintage on the east coast in 20 years.

The 2007s were nice.

Spiced rum is the pariah of rum enthusiasts and the joy of
casual Rum and Coke drinkers. It’s easy to understand why.
The big, spice-enhanced flavors characteristic of the style can overpower the natural characteristics of good rum.
At the same time, those bold notes enliven otherwise simple highballs.
Even spiced rum haters
can find a bottle they like if they look hard enough —
and if they use the rum right. Big allspice and vanilla easily blend into simple cocktails, and some spice can be nice on the rocks in the right situations.
When talking to rum experts and fans about spiced rum, the
near-universal response was to find a better rum. Here are top bottles
you should try and how to use them, even (and especially) if you don’t consider yourself a fan of the category.

Produced on St. Lucia, Chairman’s Reserve is a world-class rum infused with local spices
and fruit. Coconut, allspice, clove, and vanilla are readily apparent,
as are lemon and orange. A Caribbean bark called Richeria Grandis is thrown in as well to add an extra kick.
Chairman’s Reserve is aged in used Kentucky bourbon barrels, setting it
apart from many of its contemporaries. This three-year-old Puerto Rican rum has big vanilla flavors up
front and a lingering, clean, and true rum
taste at the finish. The alcohol is an apparent back note at 45 percent alcohol by volume, but this is still a spiced
rum that you can be perfectly content sipping over a large ice cube.

While Don Q’s unaged and dark rums get most of the attention, its Oak Barrel Spiced bottle is an excellent category option. Sugar Island stays true to its name.

Expected notes of vanilla and cinnamon are present, as is
a slight powdered
sugar sweetness. It’s a mixing rum perfect for a Highball
with a spicy ginger soda to balance it out. If there’s such thing as a classic spiced rum, it’s Sailor
Jerry. It’s named after the well-known Hawaiian tattoo artist Norman "Sailor Jerry" Collins, who designed
the now iconic ukulele-playing Sailor Jerry logo.

It has a subtle bubblegum sweetness at first
sniff, followed by vanilla notes. A savory, barrel-aged quality rounds
it out. Sailor Jerry is a standby option for cola or anything black-cherry-flavored.
Bayou Spiced Rum is an American rum produced in Louisiana
with state-grown sugarcane. Mellowed-out vanilla, allspice, and cinnamon keep the rum lively.
Barrel notes keep the sweetness from becoming overpowering.
The spices are inspired by Creole baking, making it a nice mixing rum for when you want something different from your typical Rum and Coke.

This was so easy to prepare as I got it ready the day before tequila based prepared cocktails," but Examining Attorney Tamara Hudson refused registration under Section 2(d), deeming the mark likely to cause confusion with the registered mark KOKOMO for wine. Applicant contended that its mark suggests coconuts, while the cited mark references Kokomo, Indiana. As to the goods, applicant pointed out that registrant is a winery, and that wineries produce only wine. How do you think this came out? The Board found the marks similar in appearance and pronunciation, the latter factor being particularly important because the goods may be requested verbally without prior reference to a menu. As to the goods, the Board acknowledged that not even an unsophisticated purchaser would mistakenly buy wine expecting tequila, or vice versa.

But the issue is not whether consumers would confuse the goods, but whether they would be confused as to the source of the goods. The Board presumed that the involved goods would be sold in all normal channels and to all normal classes of purchasers for such goods. The trade channels for both would include liquor stores, bars and restaurants, and the alcoholic beverages sections of retail outlets. Thus the channels of trade are the same, and the customers include unsophisticated purchasers. This evidence corroborated the Board's finding that wine and tequila are related. The Board therefore found confusion likely and it affirmed the refusal to register. TTABlog note: It seems likely that every alcoholic beverage would be found related to every other one, because they can be purchased in the same stores, etc., appear together in some third-party registrations, and may be mixed together. In other words, there is a de facto per se rule that all alcoholic beverages are related.

What an eventful day! My uncle and cousin were doing a Midwest road trip and decided to come for a visit last night and stayed for breakfast and church before they went off to visit some other relatives in central Indiana. After they left, I decided to go to the outlet mall and then up to Lake Michigan for the afternoon, mainly to restock my olive oil and aged balsamic from the Olive Cart in South Haven, Michigan. Which brings me to the wine I've decided to open tonight, the non-vintage Cogdal Vineyards "Little Man Winery" Big Lake Red Wine, after seeing the big lake this afternoon, how could I not open a Big Lake Red? So let's see how this one tastes! The wine is somewhat lighter in color, a bit of a cross between Pinot Noir and a Merlot, with nice clarity. The nose presents aromas of green grass, mint and a hint of pipe tobacco. The taste is quite nice, with a rush of ripe black fruit up front, blackberry, black cherry and kirsch that transition to some warm spice notes midpalate. The finish is somewhat subdued, with mild acidity and mellow tannins supporting a smooth dry finish. My view of the big lake in Saint Joseph, Michigan!
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