Flavorful World’s Friday Fourplay offers up a bite-sized tidbit of info on each of the four food- and drink-related things we found most interesting each week.
Hone Your Wine Skills
The makers of the Le Nez Du Vin Kit want you to know your wines. Designed to help tasters better detect and express their impressions of the flavors and aromatics of various vintages, the kit features 54 sample aroma vials classified into categories like “fruit,” “floral,” the intriguing “grilled,” and more. Already demonstrating its appeal to master sommeliers and amateur oenophiles alike, it seems like a good item to keep in mind, what with holiday gift-giving season not as far off as we think it is. It’s available at MakeScentsOfWine.com
Via Food Republic
Custom Tonics For Your Gin
Don’t throw that next cocktail party until you’ve read this, because no matter what you think, your bar setup is sorely lacking. Chronic Tonics at The Gin Joint in New Heights is sympathetic to your needs. That’s why you can visit this watering hole and purchase bottled tonics flavored by in-house mixmistress Nicole. Taste combinations like Basil/Pink Peppercorn or Lemongrass/Coriander promise your guests a unique drinking experience. If you offer up sufficient prior notice, you can request a flavor concoction of your own design. You get to let your inner mad scientist out to play. Your drinks get to feel and taste a little groovier. Win-win.
Via UrbanDaddy DC
In late 2011, a Soyuz rocket was sent to the International Space Station carrying vials of micro-organic compounds from Ardbeg Distillery. Launched from Kazakhstan, the rocket’s payload will remain there for up to two years as part of an experiment believed to be unprecedented. Its purpose? For man to study the effects of near-zero gravity on the maturation process as the compounds, known as “terpenes,” interact with samples of charred oak. As if that weren’t sufficiently cooler than anything you or I have done today, a limited edition tribute whisky has been created to mark the occasion, despite any findings of the experiment being over a year away. Ardbeg Galileo is a 12-year-old single malt, an earthbound tribute to a heavenly pursuit. And I want some.
Via BBC News
I’m unlikely to ever grow as fond of natto as I am of other signature Japanese dishes. I wouldn’t go so far as to declare my hatred of the fermented soybeans, their slimy texture, or their aroma, a smell best described as “distinctively memorable” (owing to my wife’s being Japanese-American and greatly enjoying natto, it is a household staple, thus I can detect it from a country mile’s distance.) I’ve eaten it on occasion and enjoyed it, never finding its aroma to be as repellant as many people do. Those who simply cannot bear it may be pleased to know that microscopic organisms found in Chinese “yellow fog” dust clouds are now being used to reduce natto’s odor. First sold at Kanazawa University, and produced with bacteria nearly identical to the organisms found in the dust clouds, Sky Natto, as it’s been dubbed, is not only less pungent, but offers greater nutritional value than the standard product because it contains higher levels of calcium and magnesium. Whether that will succeed as a persuasive selling point to the world at large remains to be seen. But to many, it is doubtless a welcome beginning.
Via Japan Today