April & May 2019
April & May 2019 Color Issue
April & May 2019
Color Issue
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Nauti Spirits Distillery won a<br />
gold medal for their vodka at<br />
the San Francisco World Spirits<br />
Competition.<br />
ouflaged Ocean View warehouse that was<br />
once home to Tuckahoe Brewing, Ludlam<br />
Island offers several styles, including several<br />
IPAs and a Kolsh, but I suggest you ask<br />
for Harry’s Coffee Pale Ale. Combining their<br />
Foundation Rye Pale Ale and coffee from<br />
Harry and Beans next door, the crew at Ludlam<br />
resisted the usual math of coffee-plusbeer-equals<br />
porter and provided a unique<br />
and delicious surprise. Rye beers seem to<br />
be a growing trend, and their 5.2 percent<br />
version works fine on its own, but the coffee<br />
adds a nice, buzzy foreground.<br />
Bucket Brigade Brewery<br />
205 North Main Street, Cape <strong>May</strong><br />
Court House<br />
What to Drink: Pike Pole Pilsner<br />
The Bucket Brigade Brewery on Route 9 in<br />
Cape <strong>May</strong> Court House has red ales, Belgian<br />
beers, an IPA and black ale, but brewery<br />
President Karl Hughes recommends starting<br />
with the pilsner. “It’s light and easy drinking<br />
and what most people are used to.” He<br />
and Kurt Hughes – his identical twin and<br />
the main brewer – were homebrewers and<br />
firemen who wanted to take things to the<br />
next level, joining with lifelong friend Mark<br />
McPherson to form the brewing company<br />
in 2016. They bought the old H.B Christman<br />
and Sons building and began their extensive<br />
renovations, opening the doors last year.<br />
Distilleries<br />
Nauti Spirits<br />
916 Shunpike Road, Cold Spring<br />
What to Drink: Rum Daiquiri<br />
“I would get a daiquiri,” suggests Brendan<br />
Wheatley, the vice president and head distiller<br />
at Nauti Spirits, just north of the Cape<br />
<strong>May</strong> canal. He suggested that more people<br />
drinking daiquiris would clearly bring summer<br />
faster. It stands to reason, right? The<br />
drink includes Nauti Spirits rum, fresh lime<br />
juice and sugar. The distillery has been open<br />
just over a year, serving locally made vodka,<br />
gin and rum, with bourbon on the way. That<br />
one needs more time to mature. The distillery<br />
uses locally grown herbs and produce in<br />
its line of cocktails and grows its own sweet<br />
potatoes that becomes the base for their distilled<br />
spirits.<br />
The company took a long-fallow field,<br />
one Wheatley said needed some love, and<br />
grew 27,000 pounds of sweet potatoes last<br />
year. “It’s a little bit of tilting at windmills,<br />
but it’s the right thing to do,” he said, helping<br />
keep sustainable farming in the area. The<br />
exit zero 121 april-may<br />
locally distilled liquors have been collecting<br />
awards at competitions, including at the San<br />
Francisco World Spirits Competition, and<br />
Wheatley plans to begin a line of liqueurs for<br />
inclusion in their cocktails.<br />
Cape <strong>May</strong> Distillery<br />
371 Route 47, Cape <strong>May</strong> Court House<br />
What to Drink: Double Barrel Honey<br />
On a lonely stretch of Route 47, in the far<br />
corner of Middle Township, sits Cape <strong>May</strong><br />
Distillery. It’s been open for four years. It<br />
was the first distillery in Cape <strong>May</strong> County<br />
and the second in the state. It’s meant to<br />
resemble a Victorian speakeasy. Customers<br />
enter through a vestibule that looks like an<br />
old-fashioned phone booth leading to a cozy<br />
bar. On offer are several rums, including<br />
blueberry rums and coconut rum, gin, bourbon<br />
and the Double Barrel Honey, distilled<br />
from the handiwork of local bees. In the glass<br />
and on the tongue, it resembles a whiskey,<br />
with the honey flavor standing quietly in the<br />
background until the after taste. It weighs<br />
in at 80 proof, which is 40 percent alcohol,<br />
and the owners said it mixes well, but sipped<br />
neat, the liquor gets a chance to open up in<br />
the mouth, unveiling each flavor in turn.