Anchor Distilling Introduces Blue Hanger 7th Limited Release Whisky

Arriving in America for the first time, Anchor Distilling introduces Blue Hanger 7th Limited Release, a United States exclusive from Berry Bros. & Rudd Spirits. Limited to only 3,088 bottles, this new variant of Blue Hanger is comprised of the following whiskies; one hogshead of Bruichladdich 1992, one butt of Bunnahabhain 1990, four hogsheads of Miltonduff 1997, and two hogsheads of Bunnahabhain Moine (peated) 2006.

This blended malt whisky is named after William “Blue” Hanger, the Third Lord Coleraine, a loyal customer of Berry Bros. at the end of the 18th century. Considered one of the best-dressed men of his day, his nickname came from his preferred clothing color. Blue Hanger was originally a blended Scotch whisky intended for the diplomatic export market in 1934, but disappeared for a period of time until 2003 when Doug McIvor, spirits manager, began his experiments in vatting malts. His objective from the beginning has been to create the best blended malt possible from existing stock.

The initial release in the U.K. of Blue Hanger in November 2003 ran to a mere 700 bottles and was a vatting of only two single malts: Glen Grant and Glenlivet. The first commercially available blended malt assembled by McIvor, Blue Hanger immediately secured a devoted following, which has led to each subsequent release being eagerly anticipated by whisky enthusiasts around the world.

“This exceptional and very limited blended malt turned out as impeccably as its namesake William ‘Blue’ Hanger,” says Doug McIvor. “Bewitching aromas of orange peel, melon skin, vanilla and peat-smoke tangle with hints of sandalwood, leather and moist pipe tobacco augmenting the experience. The smokiness is firm but not dominant, allowing the fruit notes to frolic. The palate is luscious and complex, building with sweet fruity intensity and finishing with lingering peat-smoke and a spicy edge.”

As with every expression of Blue Hanger, the strength is 45.6%, in recognition of the original Berry Bros. blend, which was bottled at 20 below proof. Blue Hanger 7 is only available in the United States at SRP $99.99.

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Jeffrey Dale Starr is a whisky enthusiast, oil painter, and owner of mobile software company Purple Falcon.

Chef Michel Richard Creates Garden Café Français at the National Gallery of Art in Honor of Charles Marville: Photographer of Paris

Washington, DC — Inspired by Charles Marville: Photographer of Paris, award-winning Chef Michel Richard is transforming the menu of the Gallery's Garden Café with classic French dishes. Chef Richard is chef and owner of Central Michel Richard in Washington, DC. The exhibition is on view in the West Building through January 5, 2014.

The new Garden Café Français menu, available October 21, is presented in partnership with Restaurant Associates and Executive Chef Pierre Cummings at the National Gallery of Art.

Garden Café Français

Chef Richard’s buffet ($20.75) incorporates a variety of traditional French dishes featuring hearty seasonal ingredients, including rustic baguette; a salad with Lola Rosa greens, toasted almonds, garlic croutons, and champagne vinaigrette; tomato quiche; duck confit with red beet potato puree; bouillabaisse; carrot ribbon salad; and rich chocolate mousse for dessert. Recipe cards for selected dishes are offered to guests free of charge.

White, red, and sparkling wines from French vineyards, as well as beer from France, complement the menu. Non-alcoholic beverage offerings include juice, soda, bottled water, coffee, espresso, and tea.

Garden Café Français is open Monday through Saturday, 11:30 a.m. to 3:00 p.m., and Sunday, noon to 4:00 p.m. A preconcert menu of light fare, desserts, and beverages is offered from 4:00 to 6:00 p.m. on Sundays to accommodate visitors who attend the free Sunday evening concerts in the West Garden Court. One of the most distinctive dining spots in the nation's capital, the Garden Café features a delightful 19th-century French marble sculpture after Jacopo Sansovino, Bacchus and a Faun, and a fountain with Herbert Adams' bronze Girl with Water Lilies (model 1928).

The Garden Café is located in the West Building near the entrance at 6th Street and Constitution Avenue NW. To make reservations for groups of eight or more, please contact the café manager at (202) 712-7454. For more information about the Gallery and its restaurants, visit www.nga.gov/dining.

History of Themed Garden Cafés at the National Gallery of Art

Themed Garden Cafés in the West Building began in 2004 during the early planning for the 2006 exhibition Cézanne in Provence, when the Gallery was approached by staff from The Chamber of Commerce of Marseilles, who offered to bring eight chefs to Washington, DC, as part of a larger effort to cross-promote the exhibition and the region of Provence that Paul Cézanne loved and celebrated in his art. In recent years, the dining scene in the nation’s capital has risen to such heights that the Gallery is able to invite local chefs with international reputations who have familiarity with the Gallery to transform the Garden Café menu thematically with selected major exhibitions.

Charles Marville: Photographer of Paris

National Gallery of Art, West Building

September 29, 2013–January 5, 2014

Best known for his photographs of Paris made during the city’s extensive transformations in the 1860s, the renowned French photographer Charles Marville worked in many genres, including portraiture, landscape, and architectural studies. This first retrospective exhibition in the United States dedicated to Marville features some 100 photographs covering the arc of his career, from romantic portraits and landscapes to compelling photographs of streets slated for imminent demolition and studies chronicling the emergence of modern Paris as the City of Light. The exhibition is accompanied by the first scholarly catalogue devoted to Marville.

The exhibition is organized by the National Gallery of Art, Washington, in association with The Metropolitan Museum of Art, New York.

The exhibition in Washington is made possible through the generous support of Leonard and Elaine Silverstein. Additional support is provided by The Exhibition Circle of the National Gallery of Art.

General Information

The National Gallery of Art and its Sculpture Garden are at all times free to the public. They are located on the National Mall between 3rd and 9th Streets at Constitution Avenue NW, and are open Monday through Saturday from 10:00 a.m. to 5:00 p.m. and Sunday from 11:00 a.m. to 6:00 p.m. The Gallery is closed on December 25 and January 1. With the exception of the atrium and library, the galleries in the East Building will be closing gradually beginning in July 2013 and will remain closed for approximately three years for Master Facilities Plan and renovations. For specific updates on gallery closings, visit www.nga.gov/renovation.

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Jeffrey Dale Starr is a world traveler, oil painter, and owner of mobile software company Purple Falcon.

Matt Bellamy of Muse and Kate Hudson Offer Eponymous Wine

As reported in Life & Style magazine, Matt Bellamy of Muse and Kate Hudson were so happy with their 2010 HudsonBellamy rosé wine that they will now begin selling it in restaurants and bars.

This strategy by Hudson and Bellamy is the latest in a long line of celebrities including actress Drew Barrymore, Black Eyed Peas singer Fergie and film director Francis Ford Coppola, who has restored California’s historic Inglenook brand and recently won 26 medals from the International Wine & Spirits Competition 2013.

Bellamy and Hudson are said to have offered friends and family the chance to purchase cases before it goes on sale to the public, describing the wine as “crisp, bright and perfect for upcoming summer.”

Another high profile couple who seem keen to be taken seriously within the industry are Angelina Jolie and Brad Pitt. Their Château Miraval rosé project with Beaucastel’s Perrin family is now on sale in the UK through Berry Brothers & Rudd.

A more detailed look at celebrity wine success stories and failures, from Motörhead’s bag-in-box Shiraz to fashion designer Roberto Cavalli’s leopard print take on Chianti, appeared in May’s issue of the drinks business.

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Jeffrey Dale Starr is a wine enthusiast, oil painter, and owner of mobile software company Purple Falcon.

U.S. Beer Consumption Increases - Rising Demand for Higher-Priced Offerings

The beer industry saw gains in both dollar and volume in 2012 after a three-year downturn. Well-marketed new products and slight improvements in the unemployment rate contributed to the beer industry's overall growth. Although the second half of the year didn't fare as well from an economic standpoint, the industry was still able to see an increase of 0.8% to 2.9 billion 2.25-gallon cases, according to the recently released Beverage Information Group's 2013 Beer Handbook.

Super-premium, Craft, Imported and Flavored Malt Beverages out-performed the industry overall, as there is increasing demand for higher-priced beer. Super-premium and Premium increased 1.6%, and Craft increased 13.7% to reach 185.2 million 2.25-gallon cases. This is the largest increase for Craft beer in more than a decade.

Imported beer also increased for a third year, even though major brands such as Bass, Beck's and Red Stripe were removed from the category because they are now domestically brewed. This 1% increase is largely due to consumer demand for a wider selection of products.

Innovations in the Light Beer category, such as the launch of Bud Light Platinum, were not enough to turn things around for the category. Light beer declined for the fourth year in a row. Popular and Malt Liquor also lost volume.

Although the beer industry saw positive changes in 2012, challenges still remain. According to the Beer Handbook, the beer industry will still see increases in the higher-priced categories such as Super-premium, Craft and Imported beer. It remains to be seen if these gains will help the beer industry maintain 2012's positive direction.

"Today's consumer no longer sees beer as their only drink option," says Adam Rogers, senior research analyst, Beverage Information Group, Norwalk, Conn. "Spirits and wine marketers have been savvy in targeting consumers with flavored vodkas, rums and whiskies, as well as sweeter wines which have continued to take share away from the beer industry."

The cost of the 2013 Beer Handbook is $790; handbook with companion CD is $990. Shipping and handling is $15 for U.S. orders; $25 for all other orders. The handbook and CD can be purchased at www.bevinfostore.com or by calling Cynthia Porter at (630) 762-8709.

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Jeffrey Dale Starr is a beer enthusiast, oil painter, and owner of mobile software company Purple Falcon.

Dulce Vida Continues Its Run as the Most Awarded Tequila with Recent Accolades from the San Francisco World Spirits Competition and Tequila.net

Dulce Vida, the world’s only certified USDA organic, 100 Proof tequila, continues to be recognized within the spirits industry, thanks to recent accolades received from the San Francisco World Spirits Competition and Tequila.net.

At the 2013 San Francisco Spirits Competition, Dulce Vida’s small-batch, organic tequila received a Gold medal for Blanco and a Silver medal for Anejo, along with two highly regarded packaging awards. From Tequila.net, two “Best of the Best” awards were also received for the brand’s Reposado and Anejo expressions.

As an artisan distiller of handcrafted tequilas, Dulce Vida is pleased with the recognition that they continue to gain from many elite competitions.They have been fortunate in their short, four-year tenure to have gained over 40 top honors for both packaging and taste profile. Of the awards received, Dulce Vida has earned 27 Gold medals for flavor profile along with eight packaging awards, taking top awards in categories as broad as all of Wine & Spirits.

Dulce Vida offers a boutique line of the finest tequila, truly authentic and unique from other brands on the market. Not only is Dulce Vida 100 Proof and Organic, excellent brand distinctions in their own right, but particular care is a constant priority throughout the fermentation and distillation processes. While raising costs and reducing overall yields with this approach, the Dulce Vida small-batch tequila goes through a second fermentation that improves the aromatics and flavor attributes of the product. This extra effort helps Dulce Vida to stand out amongst an extremely competitive field of tequila.

About Dulce Vida Spirits:

Dulce Vida, translated as “sweet life” in Spanish, uses only 100% organic agave from the Los Altos region of Jalisco, Mexico. Due to the unique climatic characteristics and the distinctive air & soil, this area is well known for producing larger, fruitier agave, ideal for tequila. This organic agave ensures Dulce Vida produces their product the way tequila has always tasted best: pure and powerful, free of any additives.

Dulce Vida’s products are 100 Proof to capture the absolute purest form of tequila with minimal dilution. The result is a decidedly flavorful and authentic tequila, distinct and smooth.

Dulce Vida’s tequilas are distilled under the supervision of founder and master distiller Carlos Jurado. Dulce Vida has established relationships with local organic growers – securing harvest rights to agave fields and acting as a community partner, playing a role in the well being of the region through utilization of sustainable practices.

Dulce Vida Spirits is headquartered in Austin, Texas, with distilling operations near Guadalajara, Jalisco.

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Jeffrey Dale Starr is a tequila enthusiast, oil painter, and owner of mobile software company Purple Falcon.

DQ Vodka Named Luxury Brand of the Year in Poland

DQ Vodka has in the past few years distinguished itself as the upcoming Swedish super premium vodka, renowned for its spectacular taste as well as its groundbreaking packaging and design. And it has done this in fierce competition.

In only a few years vodka has made an amazing transition – from a drink among many others to a luxurious lifestyle product.

"In this vodka revolution, DQ Vodka combines taste and design into one splendid experience. We are therefore immensely proud to receive this award" says Henrik Sjölund, Marketing Executive at DQ Vodka.

DQ Vodka stands for Distilled Quality. This Swedish super premium vodka is truly one of a kind. The bottle’s nine parts are assembled by hand in Sweden. The aluminum rod, placed in the middle of the bottle, is made in the same UK factory that produces Bentley’s coolers – and keeps the vodka cool when you take it out of the freezer. Spring water and winter wheat

The Vodka itself is made from Swedish spring water from Malmköping, combined with the finest winter wheat from local farmers. The taste is smooth and rich, and its aftertaste lingers on the palate.

Today, DQ Vodka is a premier choice among discerning customers in markets such as Russia, Australia, Hong Kong, Singapore, and throughout Eastern Europe.

This year, DQ Vodka has seen its sales skyrocket by more than 700 percent, and next year will be every bit as exciting. In 2014 DQ Vodka makes its way into the super premium segment in select African and Central American markets, starting with a much-anticipated launch in Mexico, says Henrik Sjölund.

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Jeffrey Dale Starr is a vodka enthusiast, oil painter, and owner of mobile software company Purple Falcon.

Elliott Erwitt's Great Scottish Adventure: The World's Most Influential Living Photographer Puts the Focus on the Heartland of The Macallan

For the fourth edition of its award-winning Masters of Photography series, The Macallan – the world's most precious single malt whisky – has commissioned the most influential living photographer, Elliott Erwitt to capture the spirit of its heartland in his 'Great Scottish Adventure'. The Masters of Photography: Elliott Erwitt Edition sees Erwitt interpret the unique richness and depth of Scottish character through his shrewd observational skill and subtle humorous style. The Macallan Masters of Photography: Elliott Erwitt Edition featuring a handmade glass flask with never before released Single Cask Single Malt whisky from The Macallan, ‘Great Scottish Adventure’ photo-archival book, and signed Elliott Erwitt print – 320 Available in the US

The Masters of Photography: Elliott Erwitt Edition is The Macallan's most extensive, and ambitious, to date with 58 unique single cask whiskies being paired with a different signed 11" x 14" Elliott Erwitt print captured during his Scottish adventure. Only 35 of each of the exclusive pairings are available, making a complete global release of 2,030 packs. 320 of these are allocated for the US market. The Elliott Erwitt Edition comprises a bespoke photo-archival book featuring a total of 158 images, shot by Elliott during his trip, with a 375ml handmade glass flask containing a never before released single cask malt whisky concealed within its pages.

Erwitt's rarefied ability to instinctively visualize and capture an insightful image has resulted in some of the most iconic and powerful photographs of our time, including the incredibly poignant portrait of Jackie Kennedy at her husband's funeral, and intimate shots of Marilyn Monroe on the set of The Misfits.

Renowned for his mastery of the 'decisive moment' – that creative instant when subjects appear before the camera in surprising and illuminating ways – Elliott Erwitt, has now turned his lens on Scotland. Shot against dramatically different backdrops in the Highlands and Islands, Glasgow and Edinburgh, Erwitt captures the beauty of the perfect moment. His collection showcases the traditions and eccentricities of the Scottish people, as well as, his most loved subjects – dogs.

"Photography is an art of observation – it's about creating something extraordinary out of the ordinary. You choose a frame and then wait until the right time for something magical to come along and fill it. I realized while working on this project that this is exactly the way Bob, the Whisky Maker, works when creating The Macallan. He envisages how he wants a particular whisky to taste, selects the perfect cask to create it, and then he waits! Timing is everything," comments Elliott Erwitt.

This collection is completely unique in terms of its scale and breadth of single cask malt Scotch whiskies, each of which has been personally selected by Whisky Maker Bob Dalgarno to interpret the essence of its corresponding photograph.

"The incredible richness and depth of character found in every Macallan whisky lends itself perfectly to this year's Masters of Photography offering. Selecting 58 individual single cask malt whiskies to bring to life Elliott's 58 favorite images of his Great Scottish Adventure was wonderfully challenging – tasting the image through the whisky and the whisky through the image on such an unprecedented scale was inspiring," remarks Bob Dalgarno, Whisky Maker, The Macallan.

Ken Grier, Director of Malts, The Edrington Group, says: "The creative excellence showcased by Masters of Photography has become synonymous with The Macallan. Working with Elliott Erwitt, the world's most influential living photographer has been both an honor and personal highlight. Elliott is legendary in the world of photography and is one of my all-time favorite photographers. With his signature playfulness and witty juxtapositions, we couldn't think of anyone better to capture the quirkiness of Scottish character and heartland of The Macallan."

The collaboration will be celebrated this week as the new bottles and images are released at a launch event in Los Angeles where Erwitt will be in attendance.

The Masters of Photography: Elliott Erwitt Edition is available worldwide starting from October 2013, priced at $1,500.

www.themastersofphotography.com

ABOUT THE MACALLAN

Founded in 1824 in the heart of Speyside, The Macallan was one of the first distilleries in Scotland to be legally licensed. Since then it has built a reputation as one of the world's leading single malt whiskies. The creation of The Macallan draws on the vital contributing influences of Spain, North America and Scotland, and of their respective natural raw materials, combined with traditional methods and craftsmanship. From its founding, through the subsequent owners of The Macallan distillery in the nineteenth and twentieth centuries and into the present century, The Macallan has been recognized for its outstanding quality above all else.

THE MASTERS OF PHOTOGRAPHY

The Elliott Erwitt Edition is the fourth in the award-winning The Macallan Masters of Photography series. The previous three editions were authored by Rankin, Albert Watson and Annie Leibovitz. These unique limited edition collections perfectly conjoin the art of whisky making with the artists interpretation of the world of The Macallan as seen through their photographers eye.

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Jeffrey Dale Starr is a whisky enthusiast, oil painter, and owner of mobile software company Purple Falcon.

The 10 Best Quotes from The Simpsons

	Ralph Wiggum: Me fail English? That's unpossible.
	Lionel Hutz: Now don't you worry, Mrs. Simpson, I... uh-oh. We've drawn Judge Snyder. Marge: Is that bad? Lionel Hutz: Well, he's had it in for me ever since I kinda ran over his dog. Marge: You did? Lionel Hutz: Well, replace the word "kinda" with the word "repeatedly," and the word "dog" with "son."
	Homer: Maybe, just once, someone will call me 'Sir' without adding, 'You're making a scene.'
	Hans Moleman: We Germans are not a warlike people.
	Marge: Whatever happened to good old fashioned town pride? Lisa: It's been going downhill ever since the lake caught fire.
	Abe: You see, back in those days, rich men would ride around in zeppelins, dropping coins on people, and one day I seen J.D. Rockefeller flying by. So I run out of the house with a big washtub and... hey! Where are you going? Anyway, about my washtub. I'd just used it that morning to wash my turkey, which in those days was known as a walking-bird. We'd always have walking-bird on Thanksgiving, with all the trimmings: cranberries, injun eyes, yams stuffed with gunpowder. Then we'd all watch football, which in those days was called baseball...
	Homer: Here’s to alcohol: the cause of, and solution to, all of life’s problems.
	Smithers: People see you as somewhat of an ogre. Burns: Why I ought to club them and eat their bones!
	Mulder: Mr. Simpson, we want you to recreate your every move the night you saw the alien. Homer: The evening began at the gentlemen's club, where we were discussing Wittgenstein over a game of backgammon. Scully: Mr. Simpson, it's a felony to lie to the FBI. Homer: We were sitting in Barney's car eating packets of mustard. Happy?
	Troy McClure: Hi! I’m Troy McClure, you may remember me from such self-help videos as “Smoke Yourself Thin” and “Get Some Confidence, Stupid!”

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Jeffrey Dale Starr is a world traveler, oil painter, and owner of mobile software company Purple Falcon.

2013 Provence Grape Harvest Wraps Up after Late Start

The grape harvest in the Provence region of France began on Sept. 2 in early-ripening areas – two weeks later than last year’s start date – and in early October in later areas. By the end of September, about half of the harvest had reached local cellars. Wine producers in this sun-soaked region, known for its gold standard rosé wines, are reporting a healthy crop and beautiful berries.

“Grape maturation this year was slow and smooth, which should foster a beautiful aromatic richness and a nice balance of freshness,” said Gilles Masson, director of the Center for Rosé Research in Provence.

Review of weather conditions
Provence experienced a long, cold, wet winter in 2012-2013, followed by a cool, wet spring. Since late June, however, the weather has been typical for the region: hot and sunny in the summer, with the first signs of autumn coming in September.

The summer heat was accompanied by the kind of thunderstorms that regularly cross Provence. Episodes of hail hit the central Var department in June and in western Provence in July and August. Localized damage was reported, particularly in the Sainte-Victoire Mountain area, but total harvest volumes for the region were not affected. In a pattern that’s normal for Provence, September brought beneficial rains that alternated with hot, windy weather.

Review of vine conditions
Vine growth in the spring began 15 days later than normal but was very strong early in the season. Flowering took place quickly under high daytime and low nighttime temperatures. In general, water stress was low, creating favorable conditions for high-quality rosés.

Mildew, which is promoted by humidity and intense heat, was present on the leaves but rarely on the grapes. It was kept in check by the cleansing mistral winds, which were prevalent near the end of the summer season. August and September saw a clear contrast between high daytime temperatures and low nighttime temperatures, a situation favorable to flavor development in the grapes. [View a video on how Provence rosé producers know when grapes are ready for harvest.]

Early harvest estimates
At the time of this release, it is too early to know total harvest volumes, but estimates from oenologists and technicians indicate normal levels. “After a poor harvest in 2012 due to climatic events, the quantity of grapes harvested this year should be close to the average of the past few years, creating a typical supply for our markets,” said Jean-Jacques Bréban, president of the CIVP/Provence Wine Council. Estimates will be refined in late October, after all domaines have completed the harvest.

Juice volumes yielded during pressing also appear to be average, and the aromatic potential is very good. According to Masson of Center for Rosé Research, “The maturation of the grapes took place with moderate water stress and without excess of heat. With the slow, steady maturation we observed on the vine, we expect the harvest to yield balanced and beautiful wines.”

The Conseil Interprofessionnel des Vins de Provence (CIVP), known in the United States as the Provence Wine Council, is an organization representing more than 600 wine producers and 40 trade companies from the Provence region of France. Its mission is to promote and advance the wines of the region’s principal appellations. The organization’s members together produce 96 percent of Provence’s Appellation d’Origine Protégée (AOP) wines. More information can be found online at
www.winesofprovence.com or
www.facebook.com/winesofprovence or
http://twitter.com/winesofprovence.

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Jeffrey Dale Starr is a wine enthusiast, oil painter, and owner of mobile software company Purple Falcon.

Grist Brewing Company plans Grand Opening November 2nd in Highlands Ranch Colorado

Highlands Ranch, CO – Grist Brewing Company, located at 9150 Commerce Center Circle, just south of C-470 off Santa Fe, will be hosting its grand opening Saturday, November 2nd. Doors open at 12pm. Grist is the first craft brewery to open in Highlands Ranch and aims to be a favored destination for beer enthusiasts all over the Front Range.

Grist Brewing Company will have 8 beers available on tap. We will be serving our Kolsch, India Pale Ale, Hefeweizen, Brown, Stout, and Belgian Strong Ales. Taster sizes (4oz), half pints (8oz), pints (16oz), and growlers (32oz) will be available for purchase as well as Grist Brewing Company’s branded merchandise.

We are thrilled to be joined at our grand opening by El Toro the Tot, a fantastic Denver-based food truck. They will be on-site at 12pm serving lunch and early dinner, so come hungry. There are also multiple dining options within a block of the brewery.

The primary focus at Grist is to make ales and lagers that are of the highest quality, approachable, and true to style. We are also striving to create a comfortable atmosphere for our guests. Our tasting room has great views of the brewing area, fermentation vessels, and three 50” televisions provide additional entertainment. The bar is constructed of beetle kill wood sourced from our home state of Colorado.

Our goal is to make exceptional beer while being equally committed to becoming an integral part of the Highlands Ranch community. Like us on Facebook, follow us on Twitter, and come down and join us in celebrating our big day!

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Jeffrey Dale Starr is a beer enthusiast, oil painter, and owner of mobile software company Purple Falcon.

Robot Poet Creates Dreadful Poetry for Your iPhone

Dallas, Texas - Dig the daring of ee cummings? Love the lyricism of Lord Byron? Want the wisdom of Walt Whitman? Then this isn't the app for you! Purple Falcon today announces Robo-Poet 1.2, its new entertainment app for iOS. Robo-Poet randomizes and matches endless phrases to hilarious effect. He's been programmed to be a poet. But due to bugs in his software, he mixes everything up and outputs dreadful poetry. The resulting nonsense recalls the inspired idiocy of Monty Python and writings of Woody Allen. His frightening verse is sure to entertain, annoy and irritate even the most serious-minded individuals.

Features:
* Tap on the "Another!" button to generate a new bit of rhyming nonsense.
* Tap the share button to send the horrific poetry to your friends via text, email, Twitter, and Facebook

Standing apart from the vast sea of sameness in mobile apps, Purple Falcon's "Robo" series of applications offer a welcome and refreshing change. Aside from Poet, the software company also offers Robo-Philosopher and Robo-Doctor.

Device Requirements:
* iPhone, iPad, and iPod touch
* Requires iOS 6.0 or later
* Optimized for iPhone 5
* 0.7 MB Hard Drive space

Pricing and Availability:
Robo-Poet 1.2 is only $0.99 USD (or equivalent amount in other currencies) and available worldwide exclusively through the App Store in the Entertainment category.

Located in Dallas, Texas/USA, Purple Falcon Software was founded in 2003 by Jeffrey Dale Starr. After starting out as an enterprise web application and database company, in recent years the company has shifted its focus to mobile applications, particularly targeting iPhone and iPad. Purple Falcon's main areas of app development pertain to Humor, Educational Apps for Children, Games, and Mobile Journals. All Material and Software (C) 2003-2013 Purple Falcon Software / All Rights Reserved. Apple, the Apple logo, iPhone, iPod and iPad are registered trademarks of Apple Inc. in the U.S. and/or other countries. Other trademarks and registered trademarks may be the property of their respective owners.

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Jeffrey Dale Starr is a tequila enthusiast, oil painter, and owner of mobile software company Purple Falcon.

Festival Sayulita 2014 - Film, Tequila, Music and Surf on the Riviera Nayarit

The first annual Festival Sayulita, presented by SayulitaBeach.com, is a unique gathering for all lovers of Mexico, film, tequila, food, music and surf to be held Jan 16-19th in the idyllic coastal town of Sayulita, Nayarit. Sayulita provides a scenic, bohemian background perfect for this international festival. Creative and provocative films will be shown in various venues throughout the town. Additional events include tequila and food pairings, master tequila tastings, beach-front film venues, private screenings and live music.

Once known only for its fishing business and scenic beaches, Sayulita now boasts a thriving community of local, Mexican restaurants and craftsman alongside trendsetting establishments. Surfing, paddle boarding, yoga, mountain biking and other outdoor activities helps make Sayulita an irresistible destination.

Festival Sayulita will highlight these many assets while spicing up the town with new and never-been-seen international films in the genres of action, short feature, documentary and animation. Tequila vendors will be offering tastings of locally made specialty spirits and sharing some of their knowledge on growing and processing methods.

Sayulitas La Casa de la Cultura will be the heart of the Mexican culture scene during the Festival and will feature a special installation of art and photos about the local culture. El Andalon, directed by Consuelo Alba and John Speyer, will clearly be one of the documentary highlights. This intriguing film drew the directors to Chiapas and to the man who, for 45 years, listens to indigenous people, heals them and preserves their culture in a small museum in his home. While his words are simple, his emotion and the visits that he makes to village members are compelling. The directors of this incredible film will be attending the Festival after conducting a visit to their protagonist in Chiapas and will give a live presentation about their new discoveries. Hugo Prado offers another take on Latin heritage in El Abuelo de Macondo. This short follows Virgilio Alvarez, a Cuban gentleman who is about to turn 105. Every day, he rises up to walk around the whole town of Baracoa and he says that he “still got a long path to live”. Through his routines and his powerful spirit, one is able to see into the soul of another generation. A feature length film not to miss is Leonora Carrington: El Juego Surrealista, directed by Javier Martin-Dominguez. The film is a biographical account of the last living member of the surrealist group and follows her stories, and those of others, into nearly a century of art and creativity. Ms. Carrington died in 2011 at the age of 94. She spent the majority of her inspired life in Mexico City and is now recognized as one of the leading female artists of the 20th century.

Ticket sales are moving fast for Festival Sayulita. New film announcements are happening every week and there are some incredible surprises in store including locally made films, a local children’s project and films from indigenous groups here in Mexico. This is an event not to miss. For complete details of the Festival, go to festivalsayulita.com. Sayulita is a one of a kind place which deserves a one of a kind site, please visit SayulitaBeach.com for an inspired view of Sayulita on the web.

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Jeffrey Dale Starr is a tequila enthusiast, oil painter, and owner of mobile software company Purple Falcon.

Island Club Brands Introduces General Beauregard Dixie Vodka

Island Club Brands (ICB) today announced the introduction of General Beauregard Dixie Vodka, an all-American handcrafted spirit produced in Charleston, S.C. by Chicken Cock Distillers, a business unit of ICB. Six times distilled from 100 percent American corn and gluten-free, General Dixie’s heritage-driven branding and masculine, whiskey-like corked bottle are specially designed to appeal to Southern male consumers.

General Beauregard Dixie Vodka is making its debut in the heart of the South, launching in Alabama this month before expanding to select bars and restaurants in Tennessee, Georgia and South Carolina by year’s end, with broader regional distribution slated for early 2014. Encouraging consumers to “Stand With The General,” ICB has created another industry-forward, authentic craft spirit with a distinctive Southern character. Proudly proclaiming its “Handcrafted for Southerners, by Southerners” heritage, General Dixie has its sights set on commanding the Southern vodka market.

According to ICB CEO Matti Anttila, his inspiration for General Dixie can be traced to a hunting trip near the Georgia-Florida line. “We were all enjoying some whiskey after the hunt, except for one of my buddies who was drinking vodka,” Anttila said. “After we talked about which brands he identified with, I realized there was a clear opportunity for a craft vodka produced in the south that could authentically connect with Southern males.”

General Dixie is available as straight vodka and also in two flavors: Black Pepper and Mint. To achieve a clean, superior tasting vodka the distiller utilized the award-winning, patented TerrePURE(®) technology. TerrePURE(®) is a natural process which uses ultrasonic energy and oxygenation to enhance drinkability by reducing impurities in the distillate, a critically important benefit for unaged spirits like vodka.

“The General’s brand platform and unique packaging, combined with a top-shelf flavor profile, resonates strongly with the Southern male demographic, a market where we are already having considerable success, while at the same time connecting with females as well,” said Anttila. The Florida-based brand accelerator currently is quickly gaining market share nationwide with Chicken Cock Whiskey, a 157-year-old Kentucky bourbon label it reintroduced earlier this year with a line of flavored American whiskey.

On-premise programs designed to drive awareness and stimulate consumer trial for General Dixie will feature signature drink recipes such as the Mint Julep Martini and Bloody Dixie (version of Bloody Mary), created by leading Charleston mixologists. The brand will only be available in the South and has a suggested retail price of $21.99/750ml.

About General Beauregard Dixie Vodka

Developed and marketed by brand accelerator Island Club Brands, General Beauregard Dixie Vodka is a craft vodka six times distilled from 100 percent American corn for superior taste and purity. General Beauregard Dixie Vodka, available in Black Pepper, Mint and straight varieties, is produced in Charleston, S.C. by Chicken Cock Distillers, makers of Chicken Cock Whiskey.

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Jeffrey Dale Starr is a vodka enthusiast, oil painter, and owner of mobile software company Purple Falcon.

Award-Winning T-X Blended Whiskey Expands into Louisiana

Firestone & Robertson Distilling Co., North Texas’ first artisanal whiskey distillery, is pleased to announce that T-X Blended Whiskey will be distributed throughout Louisiana effective immediately. Launched in June 2012, T-X Blended Whiskey is a rapidly growing whiskey brand that has been quickly embraced by consumers, retailers and mixologists throughout Texas. The handcrafted whiskey was named “Best American Craft Whiskey” in addition to earning a Double Gold Medal at the 2013 San Francisco World Spirits Competition, one of the world’s most highly regarded spirits competitions. Louisiana is the first territory outside of Texas to sell this highly acclaimed whiskey.

“The response to our whiskey has been truly remarkable. T-X, vanished off the shelves when we launched and forced liquor stores to start waiting lists in order for customers to get their hands on a bottle,” said Troy Robertson, co-owner of Firestone & Robertson Distilling Co. “We take a local approach and put a handcrafted touch on our product and believe its appeal will be far-reaching.”

T-X Blended Whiskey is a premium pour with notes of vanilla, caramel, and honey butter. Firestone & Robertson Distilling Co. is also crafting a straight bourbon whiskey produced with indigenous Texas ingredients and resources, which is currently in the aging process.

“Sharing our whiskey with our neighbors in Louisiana is a natural next step. It took us over two years to develop T-X, and we really enjoyed the artistic demands of creating something we think turned out to be pretty special,” said Leonard Firestone, co-owner of Firestone & Robertson Distilling Co. “We certainly hope that folks in Louisiana will come to enjoy T-X’s unique flavor and smooth profile. It’s fantastic neat, on the rocks, or in a cocktail.”

Leonard Firestone and Troy Robertson built the distillery in 2010, and the operation has now become an attractive tourist destination. Located just south of downtown Fort Worth, visitors learn about the whiskey distilling and aging process, and how the company’s team restored a prohibition-era building that showcases numerous unique architectural features. Guests witness first hand how the company builds its signature bottle tops, which includes a piece of cowboy boot leather procured from local boot makers. Tours are held on Saturday afternoons and include product sampling. As of September 1, 2013, guests to the distillery are permitted to purchase a limited amount of whiskey produced at the distillery.

T-X Blended Whiskey, which retails for around $35, is available in a growing number of liquor stores and on-premise locations throughout Louisiana. Glazer’s, one of the country’s largest beverage distributors, is their exclusive distributor.

Established in 2010, Firestone & Robertson Distilling Co. is a premiere artisanal whiskey distillery in North Texas. Owners, Leonard Firestone and Troy Robertson, have come together with a passion to create one-of-a-kind whiskeys of exceptional quality. The first — named T-X Blended Whiskey — is a premium product that is artistically crafted with select whiskeys sourced for their complexity and range of character. Firestone & Robertson’s yet to be released second product, a straight bourbon whiskey, is produced with locally grown corn and wheat, and a proprietary yeast strain isolated from a North Texas pecan nut. The distillery is located in a prohibition-era industrial warehouse in Fort Worth, Texas.

For more information, please visit www.frdistilling.com.

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Jeffrey Dale Starr is a whisky enthusiast, oil painter, and owner of mobile software company Purple Falcon.

Mobil Five Star San Francisco Restaurant One of Nation's Elite for Six Years

The award-winning restaurant GARY DANKO is moving into its seventh year with a flourish. The restaurant has received its sixth Five Star rating from Mobil as well as a Relais & Chateau designation, and reviews continue to extol its delights. At this point, most chefs would relax and count their blessings, but not the unstinting Danko.

"We may be three thousand miles and twelve blocks off Broadway, but what we do here is definitely theatre," explains Danko. "We work hard to ensure that each evening's 'performance' is seamless and magical."

The well-trained staff has been chosen from the city's most dedicated and professional servers. Their elegant suits complement the restaurant's décor, a mélange of relaxed California modern and Upper East Side chic. This mix is also reflected in the restaurant's style of service, a graceful blend of polished professionalism and straightforward friendliness.

Danko has created an enveloping, intimate space. The two adjoining rooms are elegant without being stiff, and the banquette seating provides both luxury and comfort. Taupe-toned walls are the perfect backdrops for museum-quality modern paintings from artists Hunt Slonem, Erin Parish, and Angelina Nasso. Dramatic pin-spot lighting sets the stage for the multi-act meals. "I spent endless hours in high school building and painting stage sets," explains Danko, "and I love the drama of New York restaurants. This is the only restaurant I've ever wanted, and I am constantly adjusting it to match my vision of the perfect room and the perfect meal."

"You don't just open a great restaurant," confides the hard-working Danko. "It's a constant work-in-progress." He continues to hone the experience at GARY DANKO with some striking changes. A handsome cheese case now allows diners to view the restaurant's carefully aged cheese selection. This case is just a slice of the restaurant's expansive cheese service. With a global selection of artisanal cheeses and ongoing classes and tastings for the staff, Danko's cheese service is one of the best in the country. Here, attractive granite cheese carts arrive tableside with an array that includes favorites such as Brillat-Savarin and Reblochon, as well as limited-production "handmades" from Vermont's Willow Hill, Sally Jackson in Washington State, and California's Laura Chenel and Cypress Grove creameries.

Danko's cooking centers on lively, seasonal dishes prepared with a careful eye toward classical technique. "My cooking is not cutting edge," insists Danko. "I won't serve guinea pig food. We do not experiment on the guests!" Signature dishes of roast lobster, foie gras, and lamb loin are served year round, and accompaniments reflect the changes in season. For example, seared foie gras, paired with Bing cherries in late spring, appears with roast figs in early fall. The prix-fixe menu offers three-, four-, or five-course meals, and wines can also be paired with each course for a set price. The ever-expanding cellar now holds over 1,500 wines and includes an exceptional selection of grand vintages as well as coveted wines from small producers.

A meal at GARY DANKO now includes a tea service with teas from the exclusive Rishi Tea Company. The premium quality leaves are carefully brewed at precise temperatures and exact times, and teas (which include rare Ti Quan Yin and beautifully scented Jasmine Pearls) are served in the traditional Asian style. The skillful staff presents these aromatic beverages with the same care that is given to Danko's vaunted wines.

The GARY DANKO experience now reaches beyond the confines of San Francisco. Danko has recently acquired property in the Napa Valley town of Yountville. This property will be developed as a small farm to grow produce and herbs for the restaurant. "We're constantly burnishing and upgrading here. This will ensure us greater control over the ingredients we use," allows Danko. "We're organic in the true sense of the word," he laughs. "This restaurant is a living, growing thing."

GARY DANKO is located at 800 North Point at Hyde Street in San Francisco and serves dinner nightly from 5:30 PM. The restaurant also includes an eleven-seat bar, offers valet parking, and is wheelchair accessible. Major credit cards are accepted and reservations are recommended. Visit GARY DANKO on the Web at www.garydanko.com. For more information or to make a reservation, call (415) 749-2060.

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Jeffrey Dale Starr is a world traveler, oil painter, and owner of mobile software company Purple Falcon.

Winter Wine and Food Tours: South America and South Africa with BKWine

The wine and food tour specialist BKWine has launched the coming winter’s wine and gourmet tours. There are two tours to New World wine countries: Chile and Argentina in South America in February, and South Africa in March. Both tours extend over a bit more than ten days. They include several winery visits, gastronomic meal, and also other sights and experiences on these two long-range tours. The full programs are available on BKWineTours.com.

The first winter wine tour goes to the two main wine countries in South America: Chile and Argentina, 1-16 February 2014.

The tour starts on the Pampas. From the airport one goes directly to a comfortable estancia to recover from the long flight and to forget quickly the northern winter. This is followed by a few days visits to Buenos Aires, including tango, before it is time to head for the Mendoza wine region. In this Argentina’s biggest and most famous wine region the vineyard visits are mixed with Argentinean asados, the typical barbecue feasts, and with views of the magnificent landscape. From Mendoza the tour continues spectacularly on road across the Andes, reaching more than 10 000 feet, with Aconcagua, the highest peak, not far away.

Having arrived in Chile the winery visits and tastings, as well as the gastronomic meals, continue. There is also a unique opportunity to be winemaker for a day: a wine blending workshop in a winery to blend one’s own wine. Santiago, Santa Cruz and Valparaiso are also on the program.

Britt Karlsson, co-founder of BKWine, says: “This is a ‘full-bodied’ program where we have put together all of the best of what Chile and Argentina can offer in terms of wine, food and sights. I have been to South America several times and I have picked the gems. A very special program.”

The second wine and food tour of the winter is to South Africa, 28 February – 10 March 2014.

South Africa has quickly advanced to become one of the top wine producers in the New World. On this wine tour there will be visits to the classic regions like Stellenbosch and Franschhoek. But the program also includes the “newcomer” Swartland. Some consider this to be the very best wine region in South Africa. The tour starts and ends in Cape Town and will also include the famous Table Mountain and the Cape of Good Hope. There is a possibility to add two days of very luxurious wildlife safari.

The tour also contributes to the development of the South African society. It sponsors a South African school as well as volunteer work at a Red Cross children’s hospital.

Per Karlsson, the other co-founder of BKWine, comments: “South Africa sometimes has a reputation for entry level wines. Forget that! On this tour we will meet personally with some of South Africa’s greatest and most famous winemakers. Since we at BKWine are also internationally recognised wine writers we have unique contacts in the wine world. There will also be some lazy afternoons and luxurious gourmet meals. Not to forget the landscape and the wildlife that will also be part of the tour.”

BKWine is a tour operator specialised in top quality wine tours and gourmet tours. BKWine tours have been named “world’s top wine tours” by Travel + Leisure Magazine. Each year BKWine organises around 30 wine tours, both custom designed and on schedule.

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Jeffrey Dale Starr is a wine enthusiast, oil painter, and owner of mobile software company Purple Falcon.

PicoBrew Zymatic To Ship With Award-Winning Beer Recipes

PicoBrew LLC announced today a collaboration with Annie Johnson to bring her award-winning recipes to the PicoBrew Zymatic™ automatic beer brewing appliance. Johnson, AHA's Homebrewer of the Year 2013 has won awards in competitions for her recipes across all major styles of beer, and plans to tailor her favorites for use on PicoBrew's products. PicoBrew LLC launched the Zymatic™, their flagship product, on the crowd-funding site KickStarter on September 30th and has taken over $570K in pre-orders. PicoBrew's Kickstarter campaign ends Wednesday morning, October 30th.

"We wanted to make sure PicoBrewers get off to a great start," said PicoBrew CEO Dr. Bill Mitchell, "so we've partnered with Annie to bring the best recipes in homebrewing to the Zymatic™." Well-known on the competitive circuit and active in beer judging and craft beer education, Johnson contacted PicoBrew when she heard about the Zymatic™. After brewing on the machine herself and tasting sample beers, she decided to collaborate with PicoBrew. "This machine can make award-winning beer," she pronounced. "We already have over two dozen proven recipes across the BJCP styles in the PicoBrew recipebank," said PicoBrew CEO Dr. Bill Mitchell, "and several of these have already won or placed in competition. With the addition of Annie's recipes PicoBrewers everywhere will have a great set of choices to get them started brewing really top-flight beer from day one." The PicoBrew community will also be able to craft new recipes, modify existing recipes to suit their unique tastes, and share these recipes with other PicoBrewers.

The PicoBrew Zymatic™ may be pre-ordered on Kickstarter now through 7:00am Oct 30th for $1599. The PicoBrew Zymatic™ automatic beer brewing appliance is capable of brewing 2.5 gallons of high quality finished beer across the range of craft beer styles from light lagers through IPAs, stouts and smoked ales. Hundreds of test batches were brewed during the product development process on prototype machines. PicoBrew's recipe creation software can accurately predict brewing outcomes based on recipe ingredients and process steps (e.g. mash time/temp) allowing precise, repeatable outcomes. Cleanup as well is greatly simplified: empty the step filter contents into a yard waste or trash receptacle, run a water rinse cycle on the Zymatic™, and place the step filter in the dishwasher.

Pre-orders of PicoBrew Zymatic™ units on Kickstarter help finance final production steps for the product. As the Zymatic™ creates an entirely new market for home brewing appliances, releasing the product to early adopters on Kickstarter at introductory prices that are a steep discount to final MSRP has been a campaign tenet. Since Sept 30 PicoBrew has raised over $570K.

See www.picobrew.com for more information.

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Jeffrey Dale Starr is a beer enthusiast, oil painter, and owner of mobile software company Purple Falcon.

Bubbles and Tequila Now Available in Texas

Bubbles & Tequila are now available in Texas! TeQava Sparkling Tequila Cocktail, the first premium sparkling tequila cocktail imported from Guadalajara, Mexico is proud to announce that it has signed an exclusive distribution deal with Glazers in Dallas, Texas.

“We are very excited about working with Glazers. With distribution in 13 other states, Texas is a great starting point for TeQava. In addition, Glazers has the same family values that are important to the founders of TeQava,” says Gustavo David, Marketing Director.

TeQava Sparkling Tequila Cocktail is a mix of premium tequila, natural flavors and carbonation. TeQava is a refreshing and best in class ready to serve tequila cocktail. TeQava is best served chilled to 3-5 Celcius or 37-41 degrees Fahrenheit in a champagne flute or cordial glass. Turbo charge your Margarita by topping it off with some TeQava Sparkling Tequila Cocktail. There’s no mistake you are drinking something remarkable!

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Jeffrey Dale Starr is a tequila enthusiast, oil painter, and owner of mobile software company Purple Falcon.

Five Lakes Vodka Now Available To the Canadian Marketplace

Western Shore Trading Ltd. has agreed to represent Omskvinprom Ltd. as their agent in the Canadian marketplace to import and promote Five Lakes Vodka. In 2012, Five Lakes became the No. 1 brand of vodka in Russia. Currently selling in 26 countries worldwide, Five Lakes Vodka has established itself as a highly-respected and awarded vodka internationally. New to the Canadian marketplace, Five Lakes Vodka is poised to capture the hearts and taste buds of British Columbians throughout the province.

Although there are many brands of vodka available to the Canadian public, Five Lakes Vodka has some very desirable qualities to offer; it is an authentic Russian vodka with a unique, ultra smooth taste at an affordable price. There are many Russian types of vodka available, to be sure, but Five Lakes has a special place in the hearts of most Russians, making Five Lakes the No.1 vodka in that country in 2012. The taste and quality of this intriguing vodka has not escaped the international community as well, winning awards worldwide. Five Lakes vodka was awarded as "United Vodka" and took Gold medal in Cannes, France, receiving 97,60 points out of 100. The jury of international experts pointed out that Five Lakes vodka's taste is one of the best in the world. Some of the many accolades include:

- Gold medal at the 2012 Canes, France "United Vodka"
- Gold medal at the 2012 Moscow "PRODEXPO"
- Gold medal at the 2012 Moscow "The Best Vodka of 2012"
- Gold medal at the 2010 Chicago "International Review of Spirits"
- Silver medal at the 2010 Brussels "United Vodka Tasting Competition"
- Gold medal at the 2008 London "International Exhibition Vodka Challenge"
- Gold medal at the 2007 New York "International Exhibition of Fancy Foods Show"

Five Lakes brand's successful sales prove that millions of people all over the world have confidence in this traditional vodka. Selling 6.3 million cases in 2011 demonstrates that confidence. It has no taste boosters or flavor enhancers. It is classic vodka. Five Lakes Vodka is a welcome addition to the Canadian marketplace.

Several of the world's leading and respected media outlets agree on the quality and potential of this outstanding vodka. According to Millionaires Supplement annual rating issued by well-known British industry paper Drinks International, " Five Lakes is in the TOP-10 among world's leading vodka brands in terms of sales volume". Forbes Magazine states, "Five Lakes vodka is the most dynamic brand at Russia's alcoholic beverages market" and from The Spirits Business magazine, "Five Lakes Vodka is on the 5th place among world's vodka brands".

The popularity of this outstanding vodka must be attributed to the attention to detail and quality of its ingredients. Five Lakes vodka is made at only one location in Siberia, at Omskvinprom distillery. The spirit that is used in the making of Five Lakes Vodka is made from 100% grain, which is comprised of wheat and rye. This is very traditional in the making of Russian vodka; the results of which speaks for itself, quality vodka accepted the world over.

The water that is used in this process is equally important. Only pure water from the pristine taiga lakes finds its way into Five Lakes Vodka. The unique waters come from the Five Lakes of Siberia: Linevo, Danilovo, Urmannoe, Shaitan, and Potaennoe. The waters are very pure and contain silver. It is said that these waters have curative properties. The people call it "the life giving waters". To maintain the natural composition of this water it undergoes a mild purification before being mixed precisely to the purest "Luxe" alcohol.

Omskvinprom controls every step of the manufacture of the vodka. They produce their own spirits, produce their own water, and do their own bottling. This increases the quality control in producing the best vodkas. They use advanced technologies of water and spirit production. These self-made ingredients go through many different stages to become unique, smooth-tasting vodka. It goes through 7 stages of filtration and 8 stages of distillation. The vodka is then chilled for 48 hrs before a final filtering and then it is bottled. It is now ready for the world marketplace, including the new Canadian market.

Established in 2012, Western Shore Trading Ltd. is a Canadian import company specializing in the import of quality Siberian vodkas. They currently service the British Columbia beverage and hospitality sectors, with plans for future expansion into the neighboring provinces.

www.westernshoretrading.com

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Jeffrey Dale Starr is a vodka enthusiast, oil painter, and owner of mobile software company Purple Falcon.