Georgia Magazine - November 2010 - (Page 26)

COURTESY 13TH COLONY Co-founder Dr. Gil Klemann, vice-president and director of product development for Thirteenth Colony, checks out a bottle of the distillery’s Plantation Vodka. COURTESY 13TH COLONY Southern Corn Whiskey, packaged in a short, decanter-style bottle, is handlabeled, -signed and -numbered. corn, barley and rye are also used in the process, which is carried out in a custom-designed, 250-gallon still. Albany-based wildlife artist David Lanier’s artwork adorns the packaging. The first product, launched in 2009, was Plantation Vodka, one of two vodkas produced. Aromatic and supremely silky in texture, it is the vodka of choice for savoring chilled and neat, in the Russian manner, perhaps with caviar, such as Walter’s Caviar from Darien, for a total Georgia products treat. The company’s Southern Vodka is more assertively flavored, therefore perhaps better suited to mixing with tonic or soda water. Thirteenth Colony describes it as a “contemporary Southern taste,” and certainly Plantation Vodka is a more traditional style by comparison. Thirteenth Colony’s Southern Gin, aromatic with the slightly piney scent of juniper berries, is excellent with tonic water and lime on the rocks. And new out of the shoot is Southern Corn Whiskey, packaged in a short, decanter-style bottle, says Marketing Specialist Lindsey Cotton. Each bottle is hand-labeled, -signed and -numbered. “It’s a limited-release whiskey,” says Cotton, with just 400 cases produced. Plantation Vodka is distributed through Savannah Distributing, while the Southern Vodka and Southern Gin are distributed through Empire Distributors, which also will distribute the Southern Corn Whiskey. A bourbon now is in the barrel for future release. (229) 924-3310; www.13colony.net. will leave enough space for the consumer to add beer, a necessary ingredient. “It changes the flavor depending on which one you use,” says Keyser. The rub has many uses. Sprinkle it on corn, sautéed vegetables and in dips. Fans use it many ways, including in an egg wash before breading chicken-fried steaks, or in scrambled eggs, and even on slices of pineapple that are then grilled and topped with vanilla ice cream. (770) 442-5850; www.weingeorgia.com. Cathy Cunningham Hays, daughter of founder Geraldine Cunningham, shows off the company’s products, including Geraldine’s Bodacious Cheese Straws and other snacks. Rib rubbings Don Keyser began producing the 3 Beer BBQ Rub when he couldn’t find one that wasn’t, in his view, too salty. Friends begged for it, and some test marketing showed it would be an instant hit, so he got proper packaging and licensing and began a company. He called it “We In Georgia,” taking the phrase from something a family member always used to say. Now passing muster with Whole Foods, 3 Beer BBQ Rub has inspired Keyser and his associate Bud Nelson to produce a barbecue sauce whose container 26 Cheesy treats Geraldine’s Bodacious Cheese Straws started off in Dunwoody, with a basic cheddar cheese flavor. But then founders Geraldine Cunningham and her daughter Cathy Hays attended a cooking class in Tuscany, Italy, where they made the straws, incorporating rosemary into the mix. Another star was born. Or so the story goes. However the straws were developed, they’re delicious beyond belief, and very Southern in their fundamentals. The company has moved from Dunwoody to GEORGIA MAGAZINE More online at www.georgiamagazine.org COURTESY OF GERALDINE’S BODACIOUS CHEESE STRAWS JIMMY HAMMOND At the 2010 Yellow Daisy Festival in Stone Mountain Park, Don Keyser’s son Jeremy shows off the We In Georgia 3 Beer BBQ Rub, which comes in a variety of sizes and offers a seasoning treatment for a variety of foods, from barbecue to corn on the cob. http://www.weingeorgia.com http://www.13colony.net http://www.georgiamagazine.org http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - November 2010

Georgia Magazine - November 2010
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
A Tour of Honor
Making it Pay in Georgia
Around Georgia
My Georgia
Georgia Cooks
Snapshot

Georgia Magazine - November 2010