In honor of our long time innkeeper, Robert Jones. Makers Mark, ammaratto disarranno, golden lamb Maple syrup, peychaud bitters, luxardo cherry

The Quiet Professional

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Layered with suggestion of blackberry, vanilla, and warm spice with notes reminiscent of Bourbon: caramel, butterscotch, and charred oak.

Combine the fresh blackberries, granulated sugar, and water in a small saucepan over medium heat. Gently crush the berries with a spoon or muddler, bring just to a simmer and cook for 3–4 minutes until the sugar dissolves and the mixture is syrupy. Remove from heat and let cool 8–10 minutes.

Make quick blackberry syrup

Strain the syrup through a fine mesh sieve into a small bowl, pressing on solids to extract as much liquid as possible. Discard solids. This yields a concentrated blackberry syrup to accentuate the wine's fruit notes.

If using a vanilla bean, split and scrape 1/4 teaspoon of the seeds into the caramel syrup (or combine 1/4 tsp vanilla extract with caramel syrup). Stir to combine. If you want a very faint bourbon note without adding alcohol to the glass, omit the bourbon and add just the vanilla–caramel mixture.

For guests who would like a bourbon-forward suggestion reminiscent of the tasting note, measure 1/2 oz bourbon per glass to either rinse the glass with or add directly (see Serving).

Lightly toast the whole clove and star anise in a dry skillet over low heat for 20–30 seconds until fragrant—do not burn. This unlocks warm spice aromatic oils. Set aside to cool.

Express the orange peel by holding it over the glass and giving it a quick twist to release the oils. Rub the peel around the rim if desired and reserve the strip for garnish.

Optional glass rinse: Pour 1/2 oz bourbon into the wine glass, swirl to coat the interior, then discard excess. This leaves a subtle bourbon aroma and caramel/charred note without significantly increasing alcohol.

Place 1 large ice sphere or cube into a large red-wine glass only if you prefer the wine slightly chilled and to mute alcohol heat. Classic serving is at cellar/room temperature for full aromatics.

Add 1/2 tsp of the blackberry syrup into the bottom of the glass (adjust to taste). Add 1/4 tsp of the vanilla–caramel mixture. These small additions will layer blackberry, vanilla, and butterscotch notes without sweetening excessively.

Pour 5 oz (about 150 ml) of Gnarly Head 1924 Cabernet Sauvignon into the glass. Swirl gently 3–4 times to integrate the added accent components.

Garnish with the toasted clove and star anise perched on the rim or floated, add the expressed orange peel strip and (optional) rosemary sprig for aromatic lift. Allow the glass to sit 30–60 seconds to let the aromatics bloom, then serve.

Taste the wine after the additions. If you want more pronounced blackberry, add another 1/4–1/2 tsp blackberry syrup. For stronger vanilla/butterscotch, add up to another 1/4 tsp caramel–vanilla. Avoid over-sweetening; additions are intended to accent the wine's natural profile.

For a non-alcoholic bourbon aroma, omit the bourbon rinse and briefly warm a small spoonful of vanilla–caramel syrup and inhale the steam before serving, or torch (very briefly and carefully) the orange peel oils over the glass to add charred citrus notes.

Gnarly Head 1924 Cabernet Sauvignon (or similar full-bodied cabernet)

Fresh blackberries

Granulated sugar

Water

Bourbon (for finishing rinse or 1/2 oz addition per glass)

Vanilla bean (or pure vanilla extract)

Caramel syrup (or butterscotch syrup)

Whole cloves

Star anise

Orange peel (thin strip, no pith)

Large ice sphere or 1 large ice cube (for a slightly chilled glass)

Sprig of fresh rosemary (for aroma, optional)

Gnarly Head 1924 / Cabernet

Yuengling Traditional Lager

Hot Tea/ Coffee

Grilled chicken breast topped with spinach, roasted peppers, provolone, and pesto. Served on toasted sourdough.

Chicken Pesto Panini

Sam Adams Seasonal

Smithwick's

Blue Moon

Make Gnarly Head 1924 / Cabernet Recipe in just 25m. Layered with suggestion of blackberry, vanilla, and warm spice with notes reminiscent of Bourbon: caramel, butterscotch, and charred oak.

Gnarly Head 1924 / Cabernet Recipe

Descriptors

Tasting Notes

Food Pairings

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