ROSÉ: The beginnings of a love conquest

I vividly remember one of the early dates I had with my now wife. I was on a mission to impress the family and knew her dad was a big fan of wine so, I felt like if I could impress her with wine, I would definitely find myself in their good graces.

I decided to invite her to a pool party at my apartment complex and I would provide her with the wildly popular Beringer White Zinfandel! Lucky for me she has always been a woman who would have taken wine out of a paper cup so this “rosé” was not insulting to her and we had a great time.

Flash forward to 5 years later I came to find out the truth about wine zinfandel. The truth was that it was a mistake to begin with from the winery of Sutter Home. Bob Trinchero was a descendant from the first generation of the Trinchero Winery.  In 1947 the long standing Italian wine family decided to purchase abandoned Sutter Home Estates. In the years to come they tried to evolve their wine making skill to focus on single varietal style wines instead of Jug wines. With a passion to make a killer Amador County Zinfandel he tried to make it more robust, so he took some of the juice and to experiment gave it some skin contact and low and behold became the White Zinfandel.

I can’t necessarily say that back in the day my classy White Zin move had this meaning behind it but it seems to have sealed the deal 7 years later. Things have evolved since then and we now enjoy dry pink wines from places like Provence.

Whether you are starting with sweet pink or jumping right into dry Rosé, come to your neighborhood Twin Liquors and we will set you up for a fantastic wine night to remember.

Pink is the Color of Spring

The nights are getting longer. The temperature is warming. The grass is growing and will need a mowing. There’s nothing better than working in the yard and relaxing on the patio afterwards. How about a baseball game on the radio, a cooler and a grill? It doesn’t get much better than that if you ask me. Fill that cooler with a few crisp Pilsner’s for the beer. Or, if you reach for wine, you’ll need some light bodied Rieslings. If there’s a little chill in the air, throw a bottle of Beaujolais in there for a light bodied red wine. Can’t decide between red and white? Try a pink wine.

            Rosé is a pink wine served chilled. It is made by limiting the amount of time a wine has contact with the skins during production. Skins are what give red wines their color, so if you reduce that time, you get pink. You can find rosé wines from the traditional south of France, or as close to home as Texas. There are plenty of options to choose from and all are quite affordable. So start at one end and try them all. If you need a suggestion or two, swing by the shop anytime, we’d be happy to help!

            Now, it’s time to fire up that grill. It’s like tailgating in your own backyard! That’s right, it’s a Sunday night in Austin, Texas and the gang is all here. We’ve got bratwurst with all the fixins, a casserole or two, and of course those great beverages. Bring whatever you’d like, the grill will be going. This is how most of my spring time gatherings go. We are all excited to see the sun up a little later and the weather is perfect for shorts and t-shirt.

            Is there a recipe you like to make when the spring time hits? Or, maybe you look forward to a particular seasonal beer release. We would love to chat with you about all of this next time you swing by!


Cale Thibaudeau

Lunch with Woodford Reserve

IMG_1164Austin has a reputation for being a gastronomic hot spot. Yet, no restaurant review could prepare someone for the decadence and immense hospitality of a bourbon-themed, private lunch hosted by master distiller Chris Morris of Woodford Reserve and prepared by the Driskill’s head chef, Troy Knapp and his team. A four course meal, each course paired with a unique Woodford whiskey, is a food and spirit experience that will forever remain unrivaled.

Walking into the Driskill hotel whisks you back in time, until you are met by the very present and intoxicating aroma of exceptionally crafted bourbon. Sweet and oaky, your mouth begins to water. Placed before you are four glasses of tempting whiskey, each one unique in its own right. Mr. Morris artfully describes his recipe and methodology in crafting these fine spirits. He deliberately uses only the finest, all natural resources to ensure a farm-to-bottle creation. From fresh well-sprung water from Pepper Springs, to a specifically bred distiller’s yeast, the new information only heightens your anticipation.

1stCourseThis first course includes a whiskey cured and cigar-smoked salmon with house made rye crackers. One bite of the salmon and you know what they mean by cigar-smoked; it exudes a robust, smoky, and lightly fruity flavor that pairs delightfully with both the crunchy rye crackers and Woodford Reserve Rye. Similar to straight bourbon which must be at least 51% corn, a straight rye whiskey must be made from a minimum 51% rye grains. But unlike some of the newfangled 95 to 100% rye whiskeys, Mr. Morris uses a traditional recipe that includes 53% rye, 33% corn, and a sizable 14% malted barley. This classic recipe is not to be mixed into cocktails such as a Manhattan; it was designed to be consumed neat. The rye has notes of black pepper and almonds which finish in a lengthy marzipan savor. As the spirit leaves its rich nutty character lingering on your tongue, you take that last bite of smoked salmon and await the next course.

IMG_1176The chefs present a brunch course, an epicurean take on bacon and eggs paired with Woodford’s signature bourbon, the Distiller’s Select. Not your average crispy bacon strip, this course contains a hardy hunk of Berkshire pork belly laid next to a striking poached egg. Accompanied by an orange-honey glaze, this dish embodies the chef’s vision of a fat-washed whiskey flip. And now for a sip of the bourbon; the Distiller’s Select is remarkably balanced bourbon intended to appease every palate. Sweet and nutty, fruity and smoldering, it is steeped with passion and pride.

Course number three arrives in three oval shaped ramekins. Local red cabbage on the left, a mint and bourbon lamb shank pie in the center, and oh-so-buttery hand-crushed corn grits on the right. Your fork dives straight through the puffy crust of the pie releasing the burly smell of warm lamb. You scoop the luxurious grits in right after. The soft, elegant textures meld in your mouth and call for a refreshing drink. This time it is Woodford Reserve Double-Oaked. Double Oaked is made by taking the IMG_1177finished Distiller’s Reserve product and aging it even longer in another unique barrel. This second American white oak barrel is given four times the regular amount of toasting, is charred for a brief five seconds, and holds the whiskey for an average of ten months. Every barrel results in a distinct whiskey, leaving Mr. Morris the difficult task of blending different barrels to create a consistent product. The ultra-premium straight bourbon you lift to your lips emanates flavors of butterscotch, maple, honeycomb, and more. Its scent is sweet and enticing. One taste isn’t enough. You daydream about having a glass after dinner tonight. Another bite of creamy grits layered with the syrupy whiskey makes you think of a whiskey filled Sunday brunch. You look back down and all four vessels are empty.

IMG_1178Dessert comes in the form of spiced cheesecake delicately crafted into the shape of a sphere and a scoop of sweet potato gelato. Your spoon glides effortlessly through both; the gelato is sweet and tangy, the cheesecake is the texture of softened cream cheese and saturated with fresh vanilla bean flavor. As you reach for the last taste of whiskey you start to feel a sense of loss, for two reasons. One, lunch is almost over. And two, Mr. Morris explains that production of this whiskey has already ended. The Woodford Reserve Double Oaked Single Barrel chosen for Twin Liquors, the last whiskey of the day, has all been produced. This product is bottled directly from a single barrel chosen by Mr. Morris. Rather than being blended for consistency, as the previous tasting saw, this whiskey comes from a particular barrel that aged brilliantly all by its self. The Twin Liquors Single Barrel starts with more pronounced fruit flavors; notes of cherry and mild berries arrive first, quickly followed by fresh honeycomb and toasted nuts.

Twin Liquors extends many humble thanks to Brown-Forman, Woodford Reserve, and Mr. Chris Morris for their selection and naming of our Single Barrel and for their hospitality in organizing such a remarkable event! We would like to extend special thanks to the Driskill and the efforts of their immeasurably talented chefs! We would also like to invite customers to come and purchase all four of these phenomenal whiskeys, and particularly our Single Barrel while supplies last!

James Boone Pilkington, Twin Liquors Retail Associate


Perfect Valentine’s Pairings

My fiancée and I have enjoyed cooking many memorable meals together. This is one of the things that drew us together. We both appreciate taking the time to cook for the ones you love. And, marking those meals with a bottle of wine that you can recall years after you had the meal makes it that much more special. I can remember one of the first meals we had together.

Elizabeth prepared a slow cooked lamb shoulder seasoned with black pepper and rosemary. It was cooked perfectly. She paired it with a Northern Rhone Syrah and it went together naturally. Since then, we have had lamb cooked in many different ways. Don’t be afraid to cook something unknown to you. After the first time, you get more confident and it can be a real enjoyment to experiment and try new things. You could even try a duck breast with smoked tea!

I remember this meal well. We cooked two duck breasts seasoned with Lapsang Souchong smoked tea. We put the tea in a spice grinder along with some white rice and turned it into a powder so that it would adhere to the duck more easily. We enjoyed this with a bottle of Russian River Valley Pinot Noir that was not over ripe and had good acidity. I had never cooked duck before this meal. Again, the first step in cooking is always the most intimidating. I bounce a lot of ideas for meals and wine pairings off of friends to get feedback and more perspective.

This last pairing I think might be my favorite. Seared scallops with an orange ginger glaze with mangos and pumpkin seeds on a bed of lettuce. A simple dish prepared quite quickly. Searing the scallops is the only cooking involved, once you get that you could substitute any number of ingredients and keep the scallop as the main focus. With our preparation we had a white wine from Santa Barbara County that uses the varieties typical in white Bordeaux, Semillon and Sauvignon Blanc. Truly a dish I will not forget.

All of these recipes were borrowed from cookbooks, chefs, friends of mine or searching the endless reading you can find on the internet. Over the last five or six years we have gotten better and better at pairing wine with food for that special occasion. Just remember, this is supposed to be fun! So don’t feel intimidated, instead look at it as a fun and enjoyable way to spend time with that special someone.


Cale Thibaudeau
Store Manager
Twin Liquors in the Hill Country Galleria


Black Eyed Peas, Champagne, Prime Rib & Resolutions. Some of these traditions I know about. Some I know less about. All are good. Some I visit more regularly than others.

The first, a Texas tradition, enjoyed on New Year’s Day, is to bring you luck. This is something rather new to me. I have never prepared it, but am always excited to join in on the tradition. Since living in Texas, my brother’s wife, who is from Texas, has made it each year. My parents are typically in town and we relax around the house filling our bellies with just the right amount of luck. I don’t have a wine pairing for this afternoon snack; so let me know if you can think of any!

Champagne, a world-wide tradition, has a long history associated with the celebration of New Year’s Eve! I feel happy enough that I plan on getting a great bottle of champagne to enjoy with my fiancée and some close friends to ring in the New Year, reflect on all we have accomplished and look forward to all that is ahead.

The third tradition is a family one…I think my brother started doing Prime Rib annually around the holidays about four years ago.  He always does a great job. It is a great chance to pull a special bottle or two, as the dinner is usually rather small. Amarone is a re-occurring pick for the wine or maybe some California Zinfandel. We adjust the flavor or cooking method each year slightly, because, why not! The wine changes, so must the food.

In January, when I take a deep breath…the fast paced holiday season is over. I may be drinking less wine but I will always crave new flavors. With the thought of resolution, I will go to the grocery store seeking out fruits with which I’m not familiar, trying to widen my horizons of flavor in a healthier way. What I am getting at is, there are so many different types of meals, styles of wine, experiences to have… Why not make your New Year’s Resolution to try something new! After all, at the Hill Country Galleria location, we carry around four thousand different wines. Come on by!

Cale Thibaudeau
Store Manager
Twin Liquors in the Hill Country Galleria

San Antonio Cocktail Conference 2016 Wall Calendar!

SACCCocktailCalendarThe San Antonio Cocktail Conference, benefiting the Houston Street Charities, has put together one of the coolest locally made gifts around! A 2016 Wall Calendar featuring 12 cocktails from San Antonio restaurants and bars!


There are classic cocktails like the Negroni (Bohanan’s) and the French 75 (Luke) plus are new creations like the El Charro by Mezcaleria Mixtli featuring Montelobos Mezcal!


You can purchase the calendar online for $25 and give the gift of cocktail that gives back to the community! Click here to purchase!

Champagne & Sparkling Guide





Champagne –

Sparkling wine produced from grapes grown in the Champagne region of France. Grapes are generally Pinot Noir, Pinot Meunier and Chardonnay.

Cava –

Sparkling wine produced in the traditional champagne method from grapes grown mostly in Spain’s Catalonia region. Cava can be white or rosé and is made primarily of Macabeu, Parellada and Xarel-lo.

Prosecco –

Sparkling Italian white wine produced in Northern Italy, made from the grape Glera (aka Prosecco!).

Brut –

Sparkling wine that will have less than 12 grams of sugar per liter with generally a dry finish.

Extra Dry –

Sparkling wine that will have 12-17 grams of sugar per liter with a sweeter finish than Brut.

Demi Sec –

Sparkling wine that will have 30-50 grams of sugar per liter with a very sweet finish.

Feast of Seven Fishes

Silence is the first thing you hear waking up to a freshly fallen snow. These are my earliest memories of the winter season. I can remember clearly, playing hockey on the creek as a child. As a young adult, I worked in the apple orchards on snowshoes. Both of these scenes may be the most serene I have ever experienced. Now, each winter season as an adult I can easily access these memories just by closing my eyes.

Let’s fast forward to my present life in the Texas winter. Naturally, the world has become smaller over the years. I have experienced many new things and met many new people from a variety of backgrounds. Good friends of mine with ancestors from the Campania region of Italy celebrate the Feast of Seven Fishes, a popular American-Italian Christmas celebration. My fiancée and I are more than excited to be a part of this meal. This gives us the opportunity to drink wine and eat food that has been designed to go together over many generations. Greco di Tufo and Fiano di Avellino for the whites, both mineral driven wines with some stone fruit qualities. Aliganico for the red, a versatile grape, I reach for the lighter bodied versions for a meal with such a wide variety of dishes. These pairings are natural, no need to complicate things. With this food, and this wine, we can experience history all while enjoying ourselves around a table. And, what Italian-American celebration would be complete without the music of Louis Prima!

One of the main reasons I started studying wine is that I was attracted to the thought that something could connect so many different disciplines. Wine speaks of region, cuisine, geography, science and history just to name a few. It connects us to the past, makes the world smaller. It has the ability to take you from Campania Italy, to Cedarburg, Wisconsin all while living in Austin, Texas.  Don’t forget, at the end of the day, wine is about enjoyment! So gather around the table with friends and family and experience more than just a bottle of wine, taste the history.


Cale Thibaudeau
Store Manager
Twin Liquors in the Hill Country Galleria

Thanksgiving Traditions

CaleThibadeauxHeadshot_2015_smThanksgiving morning, 8am. Start the fires and brew the coffee. The brined turkeys are ready to go. In the past, we have gone from duck smoked over Tibetan black tea to oranges and everywhere in between. This year a very natural turkey flavor with nothing exotic smoked most likely with oak.

This tradition of waking up early and smoking turkeys goes back 9 years for my group of friends. Each year we get a little more relaxed and at the same time, a little more adventurous in preparations as well as wine pairings. Just last year, we began bringing oysters into the Thanksgiving menu with roughly 200 for 20 people. This is our all day snacking. I will be bringing Chablis and Champagne as well as some low alcohol cocktails of white vermouth and sparkling water with a twist. The oysters will be enjoyed both fresh and roasted on the grill with a couple different compound butters and bread crumbs. You could substitute any white wine you’d like here, as long as it is crisp and refreshing and not too rich and full bodied.

Not many people make soups for the meal, so I can always be sure I’m not bringing the fourth serving of cranberry sauce. Austria’s main white grape variety, Gruner Veltliner, has worked incredibly well with roasted butternut squash soup topped with walnuts, blue cheese and a drizzle of honey.

In addition to our staples of crawfish dressing, mac and cheese and green bean casserole, last year my fiancée made a pear and rosemary pie with a cheddar crust, which was delicious. So bring a variety of wine to see what unexpectedly pairs well with these dishes. You never know what will work!

Thanksgiving is not about outdoing anyone or serving the most expensive wine. It’s about enjoying time with friends and family. I don’t typically bring that one special bottle I’ve been saving because it would distract me from enjoying the moment and relaxing. Save that one for a more intimate setting. Cheers to everyone having a great holiday!

-Cheers, Cale Thibaudeau Manager of Twin Liquors Marketplace Galleria

Mercier Champagne, Welcome to the Party

The Eiffel Tower. Today it is seen as the symbol of Paris, a city sparkling with luxury, history, and romance. When the tower’s construction was finished in 1889, Paris hosted the Universal Exposition, a celebration of achievements from all over the world. Naturally the Eiffel Tower won First Prize, but what came in second will impress you as well.

MercierBrutSecond place went to the world’s largest wine cask, pulled by 24 oxen, and filled with over 200,000 bottles worth of the finest champagne available, Champagne Mercier! Historians may argue about whether or not it was the champagne or the cask itself that won the prize, but anyone who has tasted Mercier knows it was the champagne.

The moment you hear that mouth-watering POP! your mind wanders to the streets of Paris and an evening in your lover’s arms under the glow of the Eiffel Tower. The aroma of Mercier Brut is a balanced mixture of white flower petals and freshly baked baguette. The first sip’s fine bubbles wash over your tongue in a wave of ripe apples and pears. When your glass is empty (which, believe me, doesn’t take long) you are left with the delicious taste of white peaches lingering on your tongue.

Eugene Mercier, the creator of this extraordinary champagne, was a spontaneous and inventive man. He wanted to create a product that was as lavish and luxurious as the French Emperor’s lifestyle, but affordable enough to be enjoyed by the everyday citizen. At Twin Liquors, we are proud to share Mr. Mercier’s philosophy and are extremely excited to announce that for the first time in the United States, Champagne Mercier is available at your neighborhood Twin Liquors!!

So the next time you have a celebration, need a bubbly gift, or just because it’s Tuesday, be sure to stop by your local Twin’s and ask for a bottle of Champagne Mercier!

MercierBooneJames Boone Pilkington

Certified Sommelier

Old is New Again

Of all the world’s wine producing regions, one that has seen some of the most excitement and innovation in recent years is Languedoc-Rousillon in the south of France. The single largest wine-producing region in the world, it stretches along the Mediterranean coast from the Spanish border to Provence. Vineyards were planted in the area by Greek settlers as far back as the fifth century BC. Known for high-quality wines for most of its history, in the late 19th century the region became a source for cheap, mass-produced wines. However, Languedoc-Rousillon has recently seen a return to the greatness it formerly enjoyed.

                The grapes featured in the wines of this region are much the same as those in another famous region of southern France, the Cotes du Rhone. Grenache, carignan, syrah, and mourvedre are the primary reds, while viognier, chardonnay, roussane, marsanne, and picpoul are some of the most common whites. Chenin blanc and mauzac are also used (along with chardonnay) in the sparkling wines. In face the production of sparkling wines here predates that of its famous cousin Champagne.

                Here are a few wines to look for: the 2011 Abbaye Sylva Plana ($25.99) from Faugeres features a medium body with flavors of sweet berries, pepper, and bay leaf. From the Cotes du Rousillon, the 2009 Les Dentelles by Thunevin-Calvet ($39.99) has notes of licorice, plum, chocolate, and violets. Another great value from the Cotes du Rousillon is the 2011 George by Domaine Puig-Parahy ($19.99) with flavors of black tea, blueberry, and a pronounced mineral character. Another favorite is the 2011 L’Equilibre from Villa Symposia ($19.99). This wine has a great savory quality with sage, juniper, dark cherry, and black raspberry.

                And, now is the perfect time to stock up on your favorite French wines and try some new ones as well. For the month of October, all French wines are 20% off when you mix or match six or more bottles. See you soon!

Tequila Troubles

Like many Texans, I am a big fan of tequila. Whether in cocktails or sipped neat, the complexity of this noble spirit embodies the flavors of the Southwest. However, there are a number of factors that have made the production of high-quality tequila problematic in the last couple of decades.

                Part of this problem lies in the nature of the agave plant itself. The agave plant takes from six to ten years or more to reach maturity. This means that tequila producers must gauge how much agave they need years in advance. Plant too few agave plants and there is a shortage. However, plant too much and there is a glut of agave on the market. Too much agave, and it can cost more to harvest the plant than can be recouped by making tequila. This is especially problematic for small producers.

                Another issue caused by the mass planting of agave is one that is seen in other mass-produced crops: the problem of large-scale monoculture. Since real tequila can by law only be produced from 100% blue agave, entire agave plantations are often planted with clones of the same plant. This leaves them dangerously susceptible to disease and infestation.

                Also problematic part of the equation is economic. Traditionally, agave is harvested by highly skilled workers known as jimadors. This is a tradition passed down from generation to generation. Economic factors have caused many of these jimadors to migrate north looking for more profitable endeavors. Their traditions are slowly being lost. This may be the saddest problem of all.

                So, what can we a consumers do to combat these issues? This is definitely a thorny question. Above all, insist on pure agave tequila and avoid mixto tequilas that can be produced from other agricultural products. It’s up to all of us to preserve this classic spirit for the generations to come!

Tiki Time!

These days in Texas, the margarita is the cocktail that rules the summer. But there is another spirit that epitomizes summertime and beach culture dating back to the 1930s and 1940s. Pioneered by the restaurant concepts of Donn “The Beachcomber” Beach in Hollywood and “Trader” Vic Bergeron in Oakland, the Tiki concept really took off when servicemen came home from the Pacific after World War II. Beach and Bergeron’s restaurants featured Polynesian food and décor along with rum and juice cocktails that appealed to the Hollywood crowd and spawned countless imitators.

                If any cocktail epitomizes Tiki, it is the Mai Tai. Both Beach and Bergeron have laid claim to this beverage, but there is no doubt that it is delicious! Over the years, this classic has grown to include more and more ingredients but sticking to a simple recipe yields the best results. Start with 1.5oz aged rum. Add ½ oz overproof white rum, 1/2oz orange curacao, ½ oz orgeat syrup (an almond syrup that is essential), and ½ oz lime juice (there is no substitute for fresh squeezed). Shake and strain into a tiki mug (or Collins glass) filled with crushed ice. Then, float a healthy pour of blackstrap rum. Garnish with mint sprig, lime wedge, and sugar cane stick for the real deal.

                So this summer, consider going Caribbean/Hawaiian style and reach for the rum shelf. Compared to other spirits, high quality rums represent great value. Enjoy on the rocks or blend into Tiki drinks to perfect your next poolside or lakeside party! For more TIKI, visit us at Twin Liquors the first week of August for our Tiki Week featuring Tiki 101, Recipes and More!!

Off the Beaten (Wine) Path

It’s summer. It’s Texas. It’s hot. You need something cold. You need something crisp and refreshing. You need a glass of white wine! But instead of reaching for that same old sauvignon blanc or chardonnay (as delicious as they are), try picking up something fresh and new to you.

There is a whole world of wine choices out there, so where to begin? How about a Picpoul de Pinet from the South of France? Hailing from the Languedoc region along the Mediterranean coast, the picpoul grape produces crisp, clean, citrusy wines that are the perfect pairing for oysters or other light seafood. Try the Domaine St. Anne Picpoul de Pinet ($12.99).

Moving west across Spain along the northern border of Portugal, we come to Monterrei. One of the indigenous grapes of the region which has recently seen a revival is godello. A bit richer than sauvignon blanc but lighter than chardonnay, the godello grape produces wines which are a great fit with grilled chicken or pork chops (perhaps with a mild chimichurri. Look for Atalaya Do Mar, which is aged for 2 months sur lie and features flavors of melon and slate with spicy notes ($12.99)

Feeling a little more exotic? Pick up a chenin blanc from South Africa. Chenin blanc can be made in styles ranging from dessert-sweet to bone-dry. For summertime, I like something dry but with lots of ripe fruit. The Riebeek Cellars Chenin Blanc ($11.99) from the Swartland region is packed with tropical flavors, but is balanced by a crisp, vibrant acidity. Enjoy with grilled mahi-mahi with a mango salsa.

So for your next picnic, dinner on the patio, or just an afternoon by the pool, get away from the same old-same old and go exploring! There’s more great wine out there than there’s ever been before.

The Wines of summer

The wines of summer, clean crisp and bright, just like summer in Texas. And… it’s hot, very hot so we need something that is cold and refreshing. I turn to warmer climates in Europe for the summer wines that cool us off so well. Vinho Verde from Portugal, slightly effervescent clean, un-oaked and so very nice served ice cold. The white wines of Italy, Pinot Grigio is great, but so are the other whites of Italy don’t shy away from Verdicchio, Gavi, Orvieto and Trebbiano to name a few. Spain’s Albarino is a terrific pair for lighter summer cuisine, and seafood. White Rioja is an often overlooked summer wine.

Other options from around the globe, Torrontes from Argentina, The crisp Chenin Blancs of South Africa, and New Zealand’s aromatic and refreshing Sauvignon Blancs. We keep our cold box stuffed here at Twin Liquors so you’ll always find a nice cold wine to beat the summer heat.

Cheers, Y’all
Rich Doherty

Thank You for supporting Central Texas

IMG_7975Twin Liquors wants to say a huge thank you to our customers who donated over $10,000 which along with Twin Liquors’ matched contributions of $10,000+ resulted in $21,000 donated to the American Red Cross of central Texas, specifically for the May 2015 flood relief. We could not be more proud to be part of an amazing central Texas community. Thank you again!


Texas Whiskey Time

If you are a fan of locally produced whiskies, then you are living at the perfect time. In the last few years Texas distillers have made their mark on the world stage by producing excellent spirits of all kinds. From the Red River to the Rio Grande, our state has become a whiskey lover’s paradise!

                The man who deserves a lot of the credit for the Texas spirits revolution is Dan Garrison of Garrison Brothers Bourbon. From the start, Garrison has championed the “grain-to-glass” concept. They use Texas-grown corn, distilled in Hye, TX, and age the whiskey for two years in oak barrels. It makes for a rich, full-bodied whiskey with flavors of nutmeg, butterscotch, and vanilla with a long, smooth, buttery finish. This is definitely a whiskey to drink straight or on the rocks.

                Herman Marshall is another fantastic distillery operating out of Garland, TX. Like Garrison Brothers, Herman Marshall makes their whiskey from scratch. They produce a bourbon, a rye, and recently introduced a single-malt expression. In 2013, their bourbon garnered a silver medal and 93 point rating from the American Distilling Institute. It features warm, creamy vanilla and dried fruits with nutty components and a long finish.

                And right here in Dripping Springs Swift Single Malt Whiskey is rapidly becoming a Texas favorite. Nick and Amanda Swift spent a lot of time in Scotland in order to bring that nation’s whiskey-making tradition back to their native Texas. Starting with 100% Scottish two-row malted barley, they double-distill in copper pot stills before aging in Kentucky bourbon barrels and Spanish oloroso sherry casks. The nose is sweet and malty with notes of peach and apple. This is a young whiskey, but Swift has barrels in reserve and they will release older whiskey when ready. Another exciting project they have in store is a whiskey finished in French Sauternes barrels.

                It’s an exciting time for Texas whiskies so be sure to pick up a bottle the next time you come see us!

Whiskey, Whisky, Whiskee

I have always had a passion for wine, but as I try more spirits I have found a new area of interest, Whiskey! Between Canada, Scotland, Ireland, America, and even Japan the diversity of whiskey rivals wine like no other spirit.

The smooth easy Canadian style is a great introduction to whisky. America’s own Bourbon whiskey, which can only be made in the USA, is a more mature and complex style, but still friendly and approachable. The Irish make whiskey in a slightly drier style. The Japanese are now the world’s whisky champions having recently claimed many top awards in international competitions. Lastly the Scotch whisky, the most unique of whiskies due to their use of peat to dry the malted barley lends a distinct smokiness the strength of which can vary tremendously across the many varied production areas of that country. Want to go further? Come see us for Whiskey Mash Up and Whiskey 101 events in our classroom!!

And, when you see me, don’t forget to ask me why I have spelled whiskey differently so many times.

Helping Central Texas Flood Victims

When you visit one of our stores over the next few days, consider adding a donation to the Red Cross of Central Texas as part of your transaction.

100% of all donations will go to the American Red Cross of Central Texas to help our neighbors.

Twin Liquors will match donations up to the sum of $10,000.


Memorial Weekend Cocktails

cocktailMemorial weekend comes so fast after the spring event season and I don’t know about you, but while I am so ready to relax, I don’t have the creative energy to spend a whole afternoon creating special cocktails. I just want to kick back and sip!

These are some fun ideas that will get your party going with VERY little effort and BIG flavor. Plus most of these cocktails are refreshing and are not super boozy.

mixersMy go to…Start with your favorite bottle of mineral water—I use Topo Chico—and swig out about 2 ounces, then pour in a shot of a good reposado tequila. Top with lime and, boom, you’ve got a portable, dry refreshing cocktail, clocking in at about 100 calories! It’s also 12oz of water, so you’ll stay hydrated!! Topo also comes inplastic screwcap bottles, so you can do the same if you are pool-side or onaboat!

If you are not as worried about calories as I am, and you need some caffeine, the Cuba Libre is a fantastic summer sipper! Use Mexican Coca Cola, good rum and a lime (250 calories). You can get creative and use spiced or berry flavored rums if you like that sort of thing.

limesThen there is the Gin & Tonic. It’s having a resurgence, so says the blog-o-sphere. Regardless, I LOVE a good G&T, but I usually only drink one, maybe two… tonic gets to be a little too sweet for me. The thing about the G&T today is that, with all the different gin profiles out there now, you can experience so many different flavors. The ingredient to which I hold strict is that I use really good tonic, like Fever Tree (90 calories) or the Liber & Co Spiced Tonic Concentrate. This ensures that no matter what gin I use, the sweet component of the tonic is of good quality and therefore eases the opportunity for a sun-drenched-alcohol-aided headache! Nobody wants those!

And lastly, for those of you who want to get a little creative, try a Cointreau Rickey (190 calories). Cointreau is an orange flavored, 80 proof spirit, made from the zest of sweet and bitter oranges. That’s what gives it balance! You don’t need to measure the Rickey too closely, so you will almost never mess this up. 2 oz of Cointreau, 1 oz Lime Juice and 4 oz Club Soda is an easy combo. And if you like fruit, add some muddled berries, cucumber slices and mint leaves. Think of it like an alternative to Sangria. In fact, this would be a great cocktail to make in pitchers if you have a crowd.


Thirsty yet? I am. See you at the pool…Cheers!

Pink Gold

In the world of  wine, the arrival of spring means the arrival of a fresh vintage of rosés. From all over France, Italy, Spain, the US, and  just about every other wine-producing nation the various shades of pink come rolling in just in time to pair with your favorite warm-weather treats. But these aren’t the sweet mass-produced corner-store wines you may be familiar with. Instead, these are drier-style wines from the world’s greatest wine-producing regions and artisanal winemakers.

While the classical regions of Europe supply many fantastic rosés, the world’s newer winemaking regions are doing their best to join the party. While South Africa has a long history of wine, but the Mulderbosch Rosé from the Coastal Region may be new to many consumers. One thing that makes this one unique is that it is made from 100% cabernet sauvignon grapes, yielding a fuller bodied wine. Grapes are harvested on the early side to preserve acidity levels. Flavors are of strawberry and grapefruit with a touch of minerality. The wine is a great partner for grilled salmon or tuna. At $12.99, it represents fantastic value.

The history of wine in Lebanon goes back even further, for several thousand years. But thoroughly modern in style, Ixsir Altitudes rosé ($13.99) is reminiscent of the rosés of Provence. A blend of syrah and caladoc (a cross of grenache and malbec), the wine is full of fresh floral aromas. With bright berry flavors, the wine pairs nicely with lighter cheeses, salads, and BBQ pork.

A New World region that is producing world-class rosé is Oregon. Justifiably famous for its red pinot noirs, some of this juice goes into production of rosé wines. Elk Cove Vineyards ($16.99) makes a delicious example. 2014 was a stellar vintage in Oregon, one of those rare years when quality and quantity were both excellent. With a beautiful dusky color, the wine is bursting with tangerine, cherries, and spice. Try this one with poached salmon, roasted chicken, or sushi.

Whether firing up the grill or reaching for something refreshing before dinner, rosé wines provide a tasty warm weather treat. Be sure and ask for some on your next visit!


Think Pink

The first time I tried Rosé, I fell in love.  What’s Rosé, you ask.

Rosé is a pink wine made by leaving the red grape skins in contact with their juice for a short amount of time. The color is extracted from the skins. After a few days the winemaker checks the color. When the winemaker feels it is the right shade of pink the skins are removed. The wine is then left to finish fermentation. A Rosé’s color runs from light coppery pink to almost fully red. The original, and in my opinion the best, come from the Riviera region in the south of France.

However, all Rosé is perfect for our hot dry Texas summers, especially for the red wine drinkers out there.  I think of Rosé as a less saturated red wine.

And, just a little bit of history for you… Dry Rosé was made intentionally, while it’s sweeter cousin, White Zinfandel was created by accident, when in an experiment of drawing off red juice to create a white wine, fermentation stopped with 2% residual sugar. The tasting room consumer loved the sweeter profile and boom, White Zin was born. Call it a happy accident that created wine lovers across the US who eventually moved over to drinking drier wines.

Please visit your Local Twin Liquors and, as always, we’ll strive to help you find the perfect wines regardless of its sweetness or color.

Happy Mother’s Day,

Rich Doherty

Twin Liquors’ Dollar Sale will include some BEER

beer_saleimageFor the first time, Twin Liquors’ Dollar Sale will include some BEER!

We will be taking 750ml, 500ml, and 22oz beers, dropping the price to rock bottom, and adding a buck! For three days, Thursday through Saturday Aug 27-29, it’s Beer Bomber Mania at Twin Liquors! Domestics, Imports, Rarities, the beers you love and the beers you’ve always wanted to try; they’re going to be on sale at Twin Liquors for three days only! Build up your cellar! Stock up for Labor Day! Invest in IBUs!


*Some exclusions apply. No further discount. No rain checks. Please drink responsibly.


My father was stationed at Aviano Air Force Base in Italy when I was a small child.  It was then that I got my first taste of Italian wine. A weekend evening at the local Trattoria with the neighbors was a common event. The Italians served children a mix of mineral water with a splash of red wine, which I apparently fell in love with.  And the love has continued.

There are 3,000 plus grape varieties and Italy makes wine from almost all of them. Let’s touch on a few classics.  The Sangiovese grape of Chianti has a natural affinity for tomatoes.  Pair this wine with   Pizza, Tomato Sauce, and Bruschetta. Prosecco from the Veneto region, where we lived, is a clean refreshing sparkling wine value that is unbeatable.  The intense Nebbiolo Wines from Piedmont are easily among the finest wines on the planet. For dessert we have the amazing Moscato Di Asti. It’s like drinking a fresh apple soaked in honeysuckle blossoms.

I could write forever on the complexities of Italian wines, so come see our amazing selection of Italian wines at your nearest Twin Liquors, and we will help you find a great wine.


Ciao Y’all


Italian Spring

Perhaps no other European nation has a long a history of cultivating vines for wine production than Italy. Archeological evidence points to viticulture as far back as the 8th century BC. When colonizing Greeks arrived they dubbed the land Oenotria, the land of wine. With over 300 DOCs (delimited wine producing areas) and nearly a thousand different varieties of wine grapes, one could literally spend a lifetime exploring the wines of Italy.

With Spring upon us and Easter approaching, the season for sparkling wines is certainly here. While Prosecco is certainly Italy’s best known sparkler, there are several others that certainly deserve attention. Produced in the northern region of Lombardy, Franciacorta may be Italy’s greatest sparkling wine. Made in the same traditional method as Champagne (secondary fermentation in the bottle), it tends to have a little rounder profile due to the warmer climate the grapes are grown in and dosage is usually unnecessary. Produced from Chardonnay, Pinot Blanc, and Pinot Noir, Franciacorta also undergoes a similar aging regimen as Champagne: it may not be released until at least 25 months after harvest and 18 of those months must be spent in contact with the lees in the bottle. Bellavista is a label to look for.

Near Franciacorta in the north is another sparkling wine hotbed: the Trento DOC of Trentino. One favorite is the 100% Chardonnay version produced by Ferrari. It displays beautiful apple and stone fruit aromas with toasty, bready notes. It represents a great value in the world of sparkling wine.

One of my absolute favorite wines to enjoy with all kinds of food is the lightly carbonated red wine Lambrusco. Not so long ago, most Lambrusco sold in the US was very sweet and was more like a fizzy alcoholic kool-aid. In the last few years, that has changed. Versions are now available that are dry or slightly off-dry that possess a bright, fruity character along with a slightly bitter note. Vecchio Modena from Cleto Chiarli is a delicious example. There is an array of distinctive, affordable Italian wines out there the likes of which has never been seen. Don’t be afraid to go off the beaten path and find your new favorite!

San Antonio Woman, Cover Woman, Margaret Jabour!

Margaret JabourIt’s midmorning on a sunny January day, and I have come to the Twin Liquors Marketplace store on 281 near Bitters [in San Antonio] to meet with the company’s co-owner, Margaret Jabour. No sooner have I approached the sales counter to announce myself than I hear a friendly voice from behind calling my name. We start our visit by looking around the attractively laid-out store. “We like our stores to have a department-store feel, to be female friendly,” she explains as we pass appealingly arranged island displays in the front, a cafe-like tasting bar area, impressive displays of wines from different regions of the world, and finally stop to peek inside the Fine Wine Room…

Read More

Texas has its first brandy, and it was America’s highest rated.

Founders-distillers Boyan Kalusevic and Chris Mobley never hopped out of bed thinking, “What Texas needs is a brandy!” But instead it was a commitment to carrying on their family tradition that led them to creating Texas’ first brandy.

Chris and Boyan are behind Dorćol, “an urban boutique craft distillery” opened in San Antonio in 2013. The duo met in 2003 at The University of Texas, and each went separate directions upon graduation. But they retained a bond, and a hankering, that eventually led them to carrying on the family’s rakia tradition.

“Everybody makes a wine or a rakia in Serbia, and everywhere you go they are offering it to you—it’s a part of life.” Kalusevic adds, “Prohibition killed anything like that here.” Kalusevic’s 94-year-old grandfather is a winemaker and distiller, and it was enough to plant a seed in his grandson. “We realized we had [access to] expertise that could be traced back at least three generations on the farm—likely more,” says Kalusevic. An idea was born. In 2010, the pair started formulating a business plan.

Today, the copper still made for them by a traditional coppersmith in Serbia gleams, and the spirit itself, an apricot rakia baptized Kinsman, dazzles. The spirit was the highest rated American brandy at the 2014 World Sprits Championships in Chicago where it was awarded a Gold medal.

As for the future, “We are looking at some upcoming seasonal expressions,” says Kalusevic.

Paula’s Texas Story

Once upon a time a south Texas farm girl grew up and traveled the world. She came back to Texas more worldly, more sophisticated, and really into limoncello. Thus, Paula Angerstein became the first woman and second person to be licensed to distill in Texas.

For the last ten years, Paula’s Texas Orange and Lemon Liqueurs have made margaritas, iced tea, and just about everything else a little more delicious.

Stricken by wanderlust in 2013, Paula let Gary and Dee Kelleher in on the deal. Veterans of the bar and restaurant business and founders of Dripping Springs Vodka, the Kellehers fit right in. They joined chef and distiller Chris Roberts, and brought on Bill Graham, another chef with over a decade of experience in the liquor business.

Joining the mix this spring is Paula’s Texas Grapefruit Liqueur. Like Paula’s other liqueurs, it’s made by hand with fresh fruit and cane sugar. It’s all natural, gluten free, and damn tasty.


Ciderkin: Based on nostalgic profiles of ciders everyone first experienced, Argus Ferementables Ciderkin delivers a straightforward apple palate, yet finishes dry and tannic; suited more for a session cider. Traditional Ciderkin is made from reconstituted apple pomace that is pressed and fermented wild to produce a low ABV—dry cider style. Expounding on that tradition, we have employed a yeast blend that finishes dry, yet still preserves a prominent stone fruit nose and apple palate.

Tasting Notes: Apple, Cherry, Caramel , and Citric Nose. Round apple palate with a dry, tannic quick finish. No candy-linger, and exceptional with food.

Ginger Perry: Inspired by our affinity toward spicy ginger beers/ales, Ginger Perry is Argus’s first unpasteurized fermentation utilizing only the pear. Distinctly dry as characteristic of the Argus portfolio, development of this product placed the upmost importance on delivering a balance of ginger, stone fruit, and citrus flavors without palate fatigue after just one. Residual sugar is present, but don’t expect anything too sweet. Great served chilled as a session sipper, yet versatile enough to be mixed.

Tasting Notes: Floral Ginger Nose, light stone fruit. Finishes spicy and dry with a tannic pucker.

Tepache Especial: Wild sparkling pineapple wine with light bubbles, a light spice from a house blend of French oak and a nice tropical finish. This demi-sec fermentable is a derivative of traditional tepache, a beverage based on utilization of the whole pineapple with yeast and spices. The pineapple used for Especial is a 100% organic Cayenne Varietal.

Crafted dry, we recommend serving over ice, as a base for cocktails or sweetened to your liking over ice. We personally prefer simply mixing in agave nectar as we find it a true flavor complement.

Pepe Zevada


After 35 years travelling the world as an executive in the spirits industry, Pepe Zevada retired to Austin, Texas. However, it did not take him long to get back in the game and he quickly launched Z Tequila. His Blanco, Reposado, and Añejo tequilas have received awards and critical acclaim and are well-loved throughout Texas.

Now, Pepe is rounding out his portfolio with the release of an Extra Añejo tequila. Extra Añejo is a relatively new category of tequila, introduced in 2006. In order to qualify for the title, tequila must be aged for a minimum of three years. The Zevada Family Gran Reserva Extra Añejo is aged for four. It is made from 100% mature lowland agave that is cooked and distilled using traditional old-world methods. The tequila then rests in new American White Oak barrels, which are lightly toasted, not charred. The result is an exquisite and distinctive spirit with a maple nose, flavor notes of caramel and toasted nuts followed by agave, and a smooth, bourbon-like finish.

Retailing at right around $70, the value is as remarkable as the quality, because Pepe believes that luxury shouldn’t be so hard to come by.

What’s the best way to enjoy Gran Reserva? Pepe recommends sipping it from a snifter, or in a rocks glass with a little ice and an orange twist. He also suggests buying a bottle right away, as only 500 cases have been produced.

A Blog Post From The Future

…//TEXBEERNET – DISPATCH – FOR IMMEDIATE RELEASE //  Monday, October 3, 2022 //…

Byline: CE


                Once again, the Texas beer scene broke all previous records at the 2022 Great American Beer Festival  — and for the first time ever, the Lone Star State went home as the bride instead of the bridesmaid.

                After finishing second in total medal count in 2020 and 2021, Texas finally took the championship this past weekend, finishing with 49 total medals to recent rival California’s 47. While several recent newcomers to the Texas brewing scene contributed to the medal count, it was the familiar names that tipped the balance in the final reckoning. Medals went to classic Texas breweries like St Arnold’s Brewing (in business since 1994), Real Ale Brewing (1996), and Texas legend Spoetzl Brewing, makers of Shiner Bock (1909). These small breweries paved the way for some of the later winners like Austin Beerworks, Oasis Brewing, Grapevine Brewing, Hops & Grain, 5 Stones Brewing, and Thirsty Planet – all of whom added to the medal count this weekend.

                “It’s a long way from 2014, when Texas breweries took 16 medals,” said Duke Egbert, head of the beer department for 118-store Twin Liquors, based out of Austin. “I thought then that Texas had potential to be the next Colorado or Oregon, and I think the results this weekend really show that. For those who discovered Texas beer back then – or even earlier – it’s been one Lone-Star-sized good time.”


                Hyperbole? Perhaps. But the Texas craft beer scene is growing by leaps and bounds, and it seems every month brings us something new and wonderful to try. I’ve personally had over 250 Texas beers, and I can honestly say I can only recall a handful that didn’t make the grade. You owe it to yourself to try Texas beers, ciders, and meads – and there is no better time than now, during Texas Fest, at your local Twin Liquors!


Texas Tea conjures images, to some, of their Texas roots, but today, in our industry, it is synonymous with Sweet Tea Vodkas! Oh, how the landscape changes… the current growth of wineries, craft breweries, and distilleries in Texas is astounding.

20 years ago there were a handful of Texas wineries.  Today, there are now more than 300 wineries in Texas. We are the 2nd most popular wine tourism destination in the USA.

As for beers, Shiner, Pearl and Lone Star paved the way. But, today, I can’t even count the number of Austin local breweries, let alone others from Houston, Dallas, and San Antonio. We’re brewing a river of great beer in the Lone Star State.  Austin’s own Jester King was able get a Texas State law changed so craft beers could be more accurately labeled and sold.

Distilled Spirits are the king of the industry though. Tito’s was the first and most successful spirit brand to start in Texas.  Numerous other have joined in.  Contrary to the highly individualistic Spirit of Texas, these distillers share their knowledge and experience with each other to promote a growing industry.  Vodka, rum, gin, bourbon, and whiskey are being made in the State of the Yellow Rose. The only spirit off limits for distilling in Texas is Tequila, which must be made in Mexico by Mexican Law and Regulation.

Austin’s own Twin Liquors proudly supports the local producers.  Come see us and we will show you our favorites!

All Good in the ‘Hood

It may surprise you (or it may not), but in the last couple of year Dripping Springs has become a focal point for Texas distilling. Following the trail blazed by Tito’s Vodka in Austin, more and more distillers have decided to move out to the Gateway to the Hill Country.

The first to set up shop here was San Luis Spirits in 2007. They are best known for their Dripping Springs vodka. Distilled from corn in small 50-gallon batches using copper pot stills and artesian spring water from the Hill Country, it is lush and balanced with a very smooth finish. They also produce an orange vodka made with hand-zested Texas oranges. One of my favorite ways to enjoy their vodka is in a Moscow Mule. Start with a tall glass, fill with ice and add 1.5oz of vodka. Top with ginger beer (I recommend Fever Tree), add a squeeze of lime and it’s refreshment time! They have also recently introduced a gin. The gin is juniper forward without tasting like a Christmas tree. It has soft floral notes and uses citrus from the Rio Grande Valley. It makes a fantastic Martini.

Recently making a big splash was the opening of a beautiful new facility by Deep Eddy Vodka. Over 3000 square feet, the distillery features a tasting room and covered patio with a fantastic view of the Hill Country. In addition to their original vodka, Deep Eddy produces cranberry, ruby red grapefruit, sweet tea, and lemon flavored vodka. The lemon vodka, their newest flavor, is great mixed with club soda or Topo Chico and is sure to quench your thirst as the mercury starts to rise. One of my favorites it the sweet tea vodka mixed with fresh lemonade.

Coming soon to the neighborhood is Treaty Oak Distilling. Producers of their eponymous rum (also available in a barrel-aged reserve version), Starlite Vodka, Graham’s Texas Tea (a sweet tea vodka), Red Handed Bourbon, and Waterloo Gin (also available in a fantastic Antique barrel-aged version), Treaty Oak is sure to have a spirit that will tickle your fancy.

Here in Texas, there is really no excuse not to drink local!

Introducing Dripping Springs Artisan Gin

Small-CMYK_DrippingSprings_After years spent perfecting handcrafted vodkas, San Luis Spirits has released another spirit with the same passion and small-batch quality that put it on the map years ago. Dripping Springs Artisan Gin is a reinvention of a traditional juniper forward London dry gin, with soft floral notes, a hint of spice and fresh citrus from the Rio Grande Valley. The product was released in late 2014.

Dripping Springs Artisan Gin is the distillery’s first foray into non-vodka spirits. “Gary and I have worked on a gin recipe and process for years,” said Co-founder Kevin Kelleher. “If we were going to use the Dripping Springs trade name, we wanted to make sure it was a world-class product. The challenge was to capture and balance the essence of nine unique botanicals, but finish it off with the soft mouth feel and minerality present in Dripping Springs Vodka.”

Most vodkas and gins are made in stainless steel column stills that produce thousands of gallons a day. Dripping Springs Artisan Gin is different. The Dripping Springs process takes three days to produce a final 55 percent cut from a single 40-gallon batch.

“It’s kind of an old fashioned concept, but first and foremost it really is about quality. If you make a quality product and price it fairly, it will find a home with a group of discerning consumers,” Kelleher said.

Customers can taste the gin at the Twin Liquors Grand Tastings during Texas Fest, or at the Dripping Springs Distillery. The distillery offers tours and tastings Tuesdays, Wednesdays and Thursdays at 3pm. Tickets can be purchased at

Women of Whiskey Tour 2015

The Beam-Suntory company put together the Women of Whiskey Tour which kicked off at Arizona Cocktail Week last weekend and landed in Austin today. We had a great time  tasting Whiskey from all over the world and learning how these women have excelled in this male dominated field.

Victoria Macrae-Samuels was a chemist from the Pacific Coast, who made her way to Kentucky following a series of spontaneous decisions, which lead her to a job with the Booker Noe and ultimately to Maker’s Mark. She is the first woman distillery manager in Bourbon country.

Tish Harcus has been with Canadian Club for over 20 years. While working with a law firm, she drove by the CC distillery every day, where the aroma wafting in the air lured her in. She has an infectious passion for whiskey and its place in bringing people together.

Stella Lacken grew up with an Irish grandmother who believed that Irish Whiskey could cure anything. And so, a bottle was always near by in their household. It was just a way of life. She enjoys being a brand ambassador of Kilbeggan Irish and traveling the country educating people on the Irish Whiskey way of life.

Vicky Stevens’ first distillery tour was on a school field trip at 8 years old. Over the many years after, while she grew up the Speyside area, she was exposed to all things Scotch. She found her way to Isla with Laphroaig, as the first employee hired to expand their “guest experience” from private appointments, to a full fledged operation. She now has an entire team. She is funny, charming and travels with her own block of peat!


Margaret Jabour, Victoria Macrae-Samuels, Stella Lacken, Vicky Stevens, Tish Harcus, Sandra Spalding


Firing up the PEAT!


Cocktails by Drink.Well.

WOWBeamSSMJ WOWBeamBar   WOWBeamTish WOWBeamVSamuelsMakers


Margaret is a WOW Woman!

Her story will make you go WOW!

Margaret Jabour is the owner of Twin Liquors, a company headquartered in Austin, TX. With over 70 retail locations, the family business has quickly grown and adapted to many Austin neighborhoods. Her business practices don’t only involve the day-to-day activities that one would expect – she also manages to cater to the local community on a regular basis. From managing employees, raising two sons as a single mother, and being an active philanthropist….Margaret Jabour is involved in all aspects of her personal and professional life. She is strong in her faith and believes we meet people for a reason and therefore, must not take relationships for granted. Read more…

Wines and Romance

Wine evokes emotions like no other beverage. It appeals to all of the senses in the same way that a true love appeals to all of your being. Sight, smell, touch and taste are all important factors in the appreciation of wine.

To help set a romantic and appreciative tone for your Valentine’s celebration. Select food, and wine that you are passionate about, that has high quality, and is worthy of the loves in your life. Any of our highly trained Wine Authorities are always available to help you select the perfect wine.

As only the best will do, here are some wines that are often considered the best in their class. French Champagne, Argentine Malbec, New Zealand Sauvignon Blanc, Oregon Pinot Noir, German Riesling, and California Zinfandel.
Finish the meal with sweets, and a dessert wine. Moscato Di Asti, Port, and Sauternes are three that are versatile and great picks to satisfy the sweet tooth in all of us.

To life love and peace, Cheers,
Rich Doherty

To A Healthy New Year…

tl_15865_HeartHealthyAfter the long season of celebrations, the New Year often finds us considering ways to live a healthier lifestyle. And while it may seem counter-intuitive, wine and other alcoholic beverages can be part of a healthy diet. The main thing to remember is moderation.

                Much of the debate regarding the health benefits of moderate wine consumption dates back to a study by a French scientist in 1991 that was reported on the TV show 60 Minutes. This study addressed the so called “French Paradox”: the apparent disconnect between French patterns of high saturated fat consumption and low rates of cardiovascular disease. The study concluded that a diet based on southwestern Mediterranean cuisine (high in omega-3 oils, antioxidants and moderate consumption of red wine) created lower rates of cancer, myocardial infarction and cardiovascular disease. It must be noted, however, that this study has been hotly debated in subsequent years.

                While the “French Paradox” study is still debated, it cannot be denied that many studies over the past few years have touted the benefits of moderate consumption. One chemical compound often cited in these studies is resveratrol. This red-wine compound (also found in grapes, nuts and berries) has been found to reduce the accumulation of fat in the liver, reduce blood clots, prevent damage to blood vessels and reduce LDL cholesterol (“bad” cholesterol). It should be pointed out that most of this research has been carried out on animals, not people. Want to try red wines high in resveratrol? Studies indicate that tannat, pinot noir, sangiovese and grapes grown in cooler regions tend toward higher concentrations of this compound.

                Other studies suggest moderate consumption of any alcohol has health benefits. The Mayo Clinic suggests that alcohol increases “good” cholesterol, decreases “bad” cholesterol, and reduces blood pressure and blood clots. What is moderate consumption? For healthy adults, this means one drink a day for men over 65 and women of all ages or two drinks per day for men under 65. One drink is defined as 12 ounces of beer, 5 ounces of wine or 1.5 ounces of distilled spirits. While the science is still far from settled, it seems safe to assume that smart consumption of alcohol is not only good for the disposition but for the body as well. Cheers!


Extra Dry Champagne is Sweeter?

It’s true! Bubbles labeled as “Extra Dry” are actually sweeter than Brut. Here is a quick breakdown on Sparkling and Champagne to help you choose the perfect popper for your Holiday gathering!

Champagne & Sparkling Guide

CHAMPAGNE: Sparkling wine produced from grapes grown in the Champagne region of France. Grapes are generally Pinot Noir, Pinot Meunier and Chardonnay.

Sparkling ROSE: “Pink” Sparkling produced either by leaving the clear juice of red grapes to briefly macerate on their skins or by adding a small amount of still Pinot Noir to the sparkling wine cuvée.

CAVA: Sparkling wine produced in the traditional champagne method from grapes grown mostly in Spain’s Catalonia region. Cava can be white or rose and is made primarily of Macabeu, Parellada and Xarel·lo.

PROSECCO: Sparkling Italian white wine produced in Northern Italy, made from the grape Glera (aka Prosecco!)

Levels of Sweetness

A Dosage (sugar + wine) is added to Sparkling which determines its sweetness level…

EXTRA BRUT: Sparkling wine which will have less than 6 grams of sugar per liter with a bone dry finish.

BRUT: The most common style, this Sparkling wine will have less than 12 grams of sugar per liter with generally a dry finish.

EXTRA DRY: Sparkling wine which will have 12-17 grams of sugar per liter with a sweeter finish than Brut.

DEMISEC: Sparkling wine which will have 30-50 grams of sugar per liter with a very sweet finish.

DOUX: Very sweet sparkling with 50+ grams of sugar per liter.