CRUSH bin #085 - April 2010
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GOING GUERRILLA WITH BRUCE PATCH
By John Gilchrist
[Excerpt] "What do you do when you’ve spent your whole life in the record business and the entire industry implodes around you? Move to wine country of course! That’s what Wine Guerrilla owner, Bruce Patch did in 1997. Having spent decades from Boston to L.A. in promotion, artist management, publishing and production, he and his longtime girlfriend packed it up and moved to Sonoma. Once settled in, Bruce befriended several winemakers and decided to use his promotion and management skills to broker their wine. Wine Guerrilla was formed, and Bruce spent a year selling wine throughout California for 12 to 15 wineries. The next six years were spent focused on national sales for Deerfield Ranch Winery in Kenwood, Sonoma. While there and with their blessing, Bruce made the decision to turn Wine Guerrilla into his own label."
BACK TO THE BASIK'S
By Laurie Gilchrist
[Excerpt] "Back to the Basik’s is a Ft. Myers based company that began a couple of years ago with a chef named Heidi Basik who had the clever idea of wrapping her own homemade spice blends in Chinese take out boxes to give as gifts to her family and friends. One of those friends, Anne Shomberg thought the idea was so clever and the spice blends so fantastic that it deserved to be marketed. Heidi, happy with her life as a chef, was not sold on the idea at first, but after Anne offered to market the spices herself, she complied. Fast forward to only a year and a half later, and the spices were such a hit and business so good that Anne and her husband bought Heidi’s half of the company so that she could return to being a chef, her first love."
CACHACA
By Laurie Gilchrist
[Excerpt] "Cachaca (Ka-SHA-sah), the national spirit of Brazil, is often compared to rum, since both are made from sugarcane, however, this is where their similarities end. While rum is made from molasses, a byproduct of sugar refineries that boil cane juice to extract sugar crystals, cachaca is distilled from pure sugarcane juice. Cachaca is considered a “white” liquor but it is actually a little cloudy and has a thick consistency at room temperature. It smells like raw sugarcane and, while relatively mild at first has a kick on the finish that will set the throat ablaze in the most delightful way."
ALSO IN THIS ISSUE
- Retail Wine Selections
- Yummy, Nummy Recipes
- The Cigar Bar's Cigar of the Month: Don Pepin Garcia Cigars
- Big Game Sports Leagues
- Bell's Beers
- Calendar of Events