Well, it's that time of year again when we get the new vintage of Beaujolais Nouveau. Often it is celebrated as the first wine of the new vintage, which with a few exceptions it is. This should be the first wine of 2009 from the Northern Hemisphere that anyone drinks. I've been having a few questions from people about Beaujolais this last week and I thought that I would clear the air a bit.

First Fact-

The grape used to make Beaujolais is gamay. The area of Beaujolais is South of Burgundy and technically part of Burgundy, however the grapes and the soils are different. In the Southern Area of Beaujolais, where the Nouveau is made, is flatter and less hilly with sandstone and clay soils. While the Northern End of Beaujolais is schist and Granite and full of rolling hills. It's in the Northern end that you find Cru Beaujolais. That is, villages where they attach their names to the label such as: Brouilly and Fleurie.

Second Fact-

What many Americans know as "Gamay Beaujolais" is neither Gamay or Beajolais. In the early 30's Paul Masson (of the jug wine fame) brought several clones of grapes back from Burgundy with him. Masson assumed one of these clones was Gamay and propagated it as such. Differences were noted and in the 60's researchers from UC Davis determined that it was a clonal selection of Pinot Noir. Turns out thought, that is Valdiguie grape from Languedoc-Roussillon. Currently I believe that only one winery, J Lohr is still producing this wine. In 2007 the BATF forbid the use of "Gamay Beaujolais" on any bottle of wine in America.

Third Fact-

Beaujolais Nouveau is made in a method call Carbonic Maceration. That means that the grapes are put in a sealed tank and filled with C02. The result that each individual grape gets fermented and the resulting wine is free of tannins and extremely fruity. Will this wine last if you don't drink it within a year? Probably not so enjoy while young, but they tend to be the best a month after their release (the third Thursday in November) to recover from Bottle Shock.

Questions can be emailed to Brendan@liquorama.net

The cold days and nights of January will offer us the opportunity for ski trips, mountain outings and fireside chats. These events often call for refreshment that will warm the soul. This also calls for a drink to compliment these unique experiences. For me a nice dram of premium single malt scotch fits the bill nicely. Each distillery provides the opportunity for the consumer to taste a variety of complex flavors that can not be duplicated by another product. This type of uniqueness is created by the distillery location, the type of wood used in ageing and the length of ageing. While you may have a particular single malt you currently prefer, variety is the spice of life. I hope these reviews will give you the opportunity to spice things up. Cheers!

Glenmorangie The Quinta Ruban Port Cask $49.99
Ruban is the Gaelic word for Ruby. Deep amber color comes from finishing the maturation process in Ruby Port barrels straight from the Douro Valley of Portugal. Aromatic notes of baker’s cocoa and mint are exposed upon pouring. Chocolate and spiced fruit flavors reveal themselves in the mouth. Absolutely delicious with a piece of flourless chocolate cake or fine full bodied cigar.

Lagavulin 16 Year old Single Islay Malt Whisky $79.99
This fine scotch comes from one of Scotland’s oldest distilleries, having been established in 1816.  Light tawny in color with predominate aromas of salty ocean air and smoke. Located on the Southern side of the Isle of Islay this scotch imparts flavors of peat, sea salt and charred oak. Long intense finish. Serve with an assortment of chocolates or your favorite cigar.

Glennfiddich 15 Year Old $29.99
Amber-orange color with dried fruit and spice aromas. Aged in sherry, bourbon and new oak casks for a rich multi-layered taste profile. Notes of orange zest, cloves and spiced fruit marry nicely in the mouth. Exceptional value at this price. Serve with a full-bodied cigar or just enjoy neat.

Glenmorangie The Nectar D’or $79.99
Aged primarily in Bourbon cask and then finished off in Sauterne wine barrels from some of the most respected vineyards in France. This 12 year old scotch offers aromas of citrus and honey. In the mouth you taste decadent flavors of vanilla, dried stone fruits, and honeycomb. The finish is extended with nuances of toasted oak. Perfect with an assortment of cheese or a mild cigar.

Dalmore 12 Year old Highland $31.99
Deep tawny color with sweet vanilla and spice aromas. On the palate flavors of orange zest, toffee and dried fruit come together for a very pleasing experience. Long sweet finish. Serve neat, on the rocks or with a with a splash of soda water

Balvenie 17 Year old Rum Cask $129.99
Golden Amber color is created by first aging the scotch in traditional whisk cask and then transferring them to Jamaican rum barrels. The result is silky scotch offering notes of Honey, vanilla, delicate fresh fruit and subtle spice notes. Enjoy after a fine meal or with a medium bodied cigar.

•ABSOLUT BOSTON is third in a series of limited-edition, premium vodkas inspired by the most distinguished US cities.

•Featuring a collectors quality bottle that honors Boston's famous left-field wall, its unique, delicious flavor comes from a revolutionary blend of black tea and elderflower.

•ABSOLUT BOSTON is available now in Boston and across the US.

•Also, be sure to try the signature ABSOLUT BOSTON drinks featured in the photos section.

•Mission: To give back to the city it celebrates, a portion of profits from ABSOLUT BOSTON will go to the Charles River Conservancy - a nonprofit dedicated to the renewal and stewardship of the Charles River Parklands.