My First Beer--T&A Brewing Company

            On July 29, 2016, Andrew Wright had his first beer.

            No, he didn’t just turn 21. 

            No, he didn’t suddenly decide to drink.

            He literally had his first beer. 

            It was a process that started almost two years before.  Andrew and his wife Tea, high school sweethearts and parents of two teenage girls, opened T&A Brewing, a tap room with the motto “No crap on tap!”  This might not seem like a big deal, but Tea and Andrew spent the first year convincing patrons to drink beer other than Bud Light. 

            Andrew had been home brewing as a hobby for about four years.  Then he got sent out of town to work for eight weeks.  This job did not just send him to the community down the road, but all the way to Arizona, with no options to come home on weekends.  This was just too much for a family man like him.  It was the final straw that pushed him and Tea toward brewing on a larger scale and owning their own business. 

            The couple purchased a historic building on Main Street of their home town, Newcastle.  Though the Wrights have heard this structure was originally a hardware store, most locals referred to it as the Bronco Bar, the business it held for decades.  They then gutted the space from front to back, exposing original stucco and brickwork and making room for the brewery. 

 

 

            As Andrew and Tea jumped through the numerous federal, state, and local hoops to receive all the required licenses, time quickly passed.  Financial hurdles also acted as obstacles to the brewing timeline, but each time a complication occurred, Andrew found a solution.  Though Tea and Andrew did not have any business partners or financial backers, they did have a lot of friends and family supporting them at every one of these twists and turns.

            This leads back to Andrew’s first beer:  T&A’s 747 Amber—the first in a series of beers Andrew is going to name after those who helped him and Tea make this dream a reality.  The beer’s namesake has a long history with Andrew.  Garrett Borton and Andrew go back a long time…way back.  Andrew and Garrett moved in together as seventeen-year-old seniors, both longing for their own freedom and space away from home. 

            Fast forward nearly fifteen years, and Garrett was one who helped gut the historic building.  He spent hours sandblasting the stucco and brick walls.  He loaned tools, vehicles, and trailers for the moving of the brew equipment.  He may even be a valued customer at T&A now and again…wink, wink.  This helpful energy Garrett has given to Andrew and Tea’s business is shown in Garrett’s time of birth—7:47—proving Garrett’s high-octane, jet-fueled personality, a personality reflected in the amber ale.

            Andrew chose an amber—Garrett’s favorite style—as the inaugural brew because it fits many palates.  It is more serious than a light beer, yet can still be good for non-craft beer drinkers.  Keeping with the high-octane motif that Garrett’s character provides, the ale is nearly seven and a half percent alcohol…yes, basically 7.47 percent. The 747 is “light on the palate for a dark beer with light caramel maltiness and a clean finish.”

            Need any more proof that this initial brew is truly something exceptional?  Keep in mind the entire brew process took nearly six weeks—four weeks in the fermentation tank, one week in the brite tank, and one week in the kegs (carbonating).  That is six weeks of work to create a quality product...that sold out in just half that time. 

 

 

 

Yes, in a mere three weeks after the release, the 747 was gone.  Sold out.  Done.  Drank.  Enjoyed by Black Hills beer enthusiasts.   Enthusiasts that just can’t wait for Andrew’s second beer.

 

 

Get Well Soon—Sick and Twisted Brewery, Hill City

Like many good stories…this one started with wine.

The story began when Rob and Kim Livingston had an idea—they wanted to bring a winery tasting room to the Black Hills.  They searched for business partners and found an Oregon winery looking to expand.  In 2011, the initial Naked Winery Tasting Room was opened in Custer, and the Hill City location soon followed.  (Read one of my very early blogs about Naked Winery's opening here.)  

            

Rob and Kim jumped into the world of wine head first.  They expanded their tasting room in Hill City while expanding their clientele.  They brought in additional wines and blended their own. 

             

But this is not the end of the story.  Quite far from it.  It is actually the beginning of another story.

            

Not long after Naked Wines became a success in the Black Hills, Rob and Kim knew they wanted to diversify.  Rob had long been a beer lover, especially of beer heavy on hops that add the strong, biting flavor.  It was a match made in heaven between the wines already at the tasting room and the beer Rob wanted to produce, so he again expanded, and Sick and Twisted Brewing was born.

Sick and Twisted stays in the same vein as Naked’s wines—a little bit of naughty and a whole lot of fun.  If you blush easily, some of the names might make you uncomfortable, but if you take your beer more seriously than you do yourself, this is the place for you.

            

On any given day, Sick and Twisted has 18 beers on tap, but that doesn’t include numerous other batches that might be brewing in back.  Rob and Kim both love to cook, and this love is where many of the beer ideas originate.  Rob creates all the recipes, and always makes sure to have a variety of styles on the menu.  For instance, there is always an ale, a stout, and an IPA from which to choose.

Though these are the “usual” suspects most expect to see, there are many very unusual options here as well.  Yes, a blonde ale is common.  But what about a watermelon blond ale?  An IPA is also common.  But what about a Black Hills spruce tip IPA?  Other unique features include Juicy Ginger and Sour Puss—both fun, citrusy options.  Then there is the Sexy Senorita, a chocolate, coffee, chili stout. 

As Rob comments, he is “having a gas” making these beers.  The twinkle in his eye is visible when he talks about his creations.  One especially has him grinning.  At the Great American Beer Fest in 2012, he saw a peanut butter beer.  He came home determined to make his own.  He took his Nut Hugger, an already earthy and nutty beer, and added peanut butter.  Each time he makes it, he changes the jelly flavoring.  However, also each time he makes it, it is a huge success.  The last time Rob poured this at a tasting event with the public, the first keg tapped out in an hour and twelve minutes; the second was gone in an hour and fifteen minutes. 

Sick and Twisted’s story continues with Rob’s newest project, the exclusive contract for producing Rushmore beers.  The names and labels will not only reflect the four presidents on Mount Rushmore, but they will also be unique brews.  The first is Honest Abe, a red ale for President Lincoln.  The Never Lie Porter represents George Washington, and Thomas Jefferson is on the label of Declaration of Independence IPA.  Perhaps the most unique Rushmore beer is the Big Stick Lemongrass for President Roosevelt, a lemongrass and mint beer inspired by a mint julep. 

            

Sick and Twisted cans several beers and fills growlers too, so these unique Black Hills beers can be enjoyed no matter where home is.  Food options consist of pizzas, sandwiches, soft pretzels, and cheese plates.  Fun events, including comedians and costume parties, are a continued example of the fun vibe Kim and Rob try to encourage here. 

The story of Sick and Twisted all started with a love of wine.  However, the appreciation of beer soon followed to continue to thicken the plot for Rob and Kim Livingston.  They are having a ton of fun taking the “pecksniffery” out of both quality wine and craft beer.  They take customers on quite an entertaining trip, all via a pint of beer.  Luckily, their story is not finished yet. 

Don’t Miss Sick and Twisted Beers

Easy Amber—This is the beer for beginners and Bud Light lovers.  Just 4% alcohol and only 1.5 IBU (international bitterness units), this is a light-bodied beer any drinker will love.

Naughty Red Head—The imperial red ale is a beer for all year.  The more serious beer aficionado will enjoy this one due to its slightly heavier alcohol and much heavier IBU (43.1) than the Easy Amber. 

Peanut Butter and Jelly—So unique and so popular, this is a medium-bodied, nutty, earthy beer.  Mix this with the smoothness of peanut butter and the sweetness of jelly, and the PB&J is a hit.

4^th Anniversary Hop on Top—“Hop heads” will unite behind this fourth generation IPA. This is Rob’s personal favorite; he loves the citrus and grapefruit with the hop finish.  At 102.7 IBU, this beer packs quite a punch.

Summer Sippin'--Summer Drink Recipes

Ahhh…summer time! 

When you live in a climate where the first snow of the season often comes in October and the last sometimes comes in May, choosing summer drinks is an extra-special treat.  These drinks signal it is finally time for barbequing outdoors and sitting on the patio; this requires sipping lighter beverages.  I love red wines, but once June hits, I want something else.  Something more refreshing.  Something cold.  Something fun.  I have friends who turn to beer at this time of the year.  However, my wine roots run too deep. Instead of turning my back on my friend wine because the temps are heating up, I am more likely to drink a rose or a sparkling.  (Look for a blog on some of my favorite roses…coming soon!)  But there are times when even a rose or sparkling isn’t summery enough for me.  Here are three of my favorite summer, summer, summertime drinks:  sangria, Moscow mules, and margarita popsicles.

Summer Sangria

1 bottle red wine (your choice; I would not use my best, most expensive)
1/4 cup Triple Sec
1 can pineapple tidbits; drain juice
1 can light peaches or pears; drain juice
1 cup strawberries; diced
1 lemon; juiced
1/2 cup sugar or honey

Mix wine, Triple Sec, pineapple juice, peach/pear juice, lemon juice, and sugar/honey.  Mix until sugar is dissolved.  (You can adjust the amount of sugar/honey if you want the sangria less sweet.) Set aside and chill for 24 hours.  At the same time, chill the pineapple, peaches/pears, and strawberries in a separate container. One hour before serving, put fruit and wine mixture together in a decorative pitcher.  Serve chilled. 

Summer Sangria

Moscow Mule

2 shots vodka (I used Wyoming’s Backwards Distilling Ringleader Vodka)
1 lime; juiced
1 can ginger beer (the better quality beer, the better the mule)

Fill a copper mug almost full with ice cubes.  Add two shots of vodka (one if this seems too much for you) and the juice of one entire lime.  Fill the mug with ginger beer.  Garnish with lime slice.

Moscow Mule

Margarita Popsicles

1/2 cup sugar
1 cup water
1 cup fresh squeezed lime juice (8-12 limes)
1/4 cup tequila
1/4 cup Triple Sec
12 disposable paper cups--3 ounce size (I used Dixie)
12 wooden popsicle sticks or small wooden ice cream spoons

Heat water and sugar in a small pan until sugar is completely dissolved and water is just about boiling.  Let cool; you have just made simple syrup!
In a pitcher, combine lime juice, tequila, and Triple Sec.
Add cooled simple syrup (water/sugar mixture) to the juice/tequila mixture.  Stir.

(Drink now by pouring into salt-rimmed glasses with ice if you are just not a patient person.  If you are a patient person, keep reading.  This recipe happens to make a wonderful regular margarita!)

Pour about 2 1/2 ounces into each paper cup--about 3/4 of the way full.
Place cups in deep baking dish and put all into freezer.
After about two hours of freezing, put the popsicle sticks in the cups; they should be frozen enough for sticks to stand up now. 
Let freeze overnight until completely frozen; will not freeze extremely hard due to alcohol but will freeze solid.
To serve, peel the paper cup away.

Margarita Popsicles

No matter how long your winter lasts, it is now June—it is time to drink like it’s summer!  It’s okay to keep your wine roots, but break free every once in a while with a different beverage.  These drinks are fun and refreshing; they taste like summer feels!  Enjoy your extra special treat of summer…I know I will.

Ssshhhhhh...Blind Lion Speakeasy

Around the corner we looked, hoping not to be noticed.  We slipped into the back alley.  Luckily, no one was there.  My companions and I saw the door we needed.  We quickly slunk inside.  Down the long stairway we walked, a bit apprehensive about what we might find along the way.  Then we saw it:  the door.  It looked just like a safe, but we knew the “treasures” hidden behind were more than money.  After entering the code, the heavy door budged.  On the other side, the dark room invited us in further; however, first we had to pass yet another test with a secret phrase. 

Super secret entrance to the Blind Lion...shhhhhh!

Down the long stairway...

to find the door to the "safe."

The year was 1923, and prohibition was in full swing.  Because alcohol for commercial ventures was illegal, people like my group of the evening had to sneak around just to enjoy a cocktail.  Speakeasies were not uncommon, just difficult to find and dangerous to be caught frequenting.  We were on edge.

Wait!  The year was actually 2015, and my friend, her husband, my husband, and I had just passed through all the obstacles to get inside Rapid City’s Blind Lion, the only speakeasy in the Black Hills. 

The rules of the Blind Lion help you go back in time.

Though the reservation was made through text only and the entrance codes were sent this way as well, the confusion of the year can easily be explained after this initial modern interaction.  The rest of the event truly felt like being transported back in time.  The instant we stepped into the Blind Lion, we indeed could have been in 1923.  The servers were all dressed in period clothing.  The furniture was authentic.  Even the room, located in the basement of an old brick building (Murphy’s), was sound proof from the floors above.  We couldn’t hear the outside world, and the outside world could not hear us!

Everything felt like it was 1923!

Hidden away in the Blind Lion.

 Once seated, our group was offered “The Axe.”  Not to be worried; this was nothing scary.  It was what the Blind Lion called its cheese and charcuterie board.  There was also a limited but lovely looking menu for those interested in food, desserts included.  Our main interest, however, was the unique cocktail menu. 

Filled with distinctive options, the cocktails were the main reason to sneak around to this establishment.  Premium liquors, house-made ingredients, and hand-chipped ice were the basis for these drinks.  Though beer and wine options were available, as our server told us, the cocktails here should not be missed.

The drink I enjoyed was the Lavender Star:  vodka, fresh lime juice, lavender simple syrup, and Champagne.  Of course, I had to do the sparkling wine cocktail on the menu.  It only seemed right.  Light, refreshing, and flavorful, this was a great way to mix wine and liquor.  

The Lavender Star--Champagne cocktail.

My friend Amy ordered the Pear Side Car:  pear brandy, orange sour, and brown sugar syrup with a rock brown sugar rim.  Beautifully served in a martini glass, this was a drink worth trying.

The Pear Sidecar--pear brandy and rock brown sugar rim.

Amy’s other half Bryce ordered the Burnt Apple.  This absinthe-based cocktail packed a kick as it was mixed with apple whiskey, Licor 43, Peychaud’s Bitters, and cinnamon.  Though this was a very tasty concoction, the art of creating this drink made it even more special.  Behind the bar, the inside of the glass was coated with liquor and then set afire.  This fire was put out when the mixed drink from the shaker was poured into the martini glass and then topped with a round apple slice.

The Burnt Apple--work of art in the form of a cocktail.

Brian, my other half, ordered the most unique drink on the menu—the Smoking Barrel.  A special machine was used to smoke the customer’s choice of tobacco.  The smoke was pumped into a small carafe with the liquor of choice—in Brian’s case Pendelton Whiskey—then swirled with the smoke to infuse the alcohol.  This infused whiskey was then poured over a large ice ball in a cognac-style glass, which held the smoke on top of the liquor.  This was beautiful!

Making the Smoking Barrel.

Our cocktails were sipped in pure indulgence as we enjoyed the exclusive environment of the speakeasy (including a dress code that requests patrons to at least be in business casual attire).  Many other wonderful options of cocktails were on the menu.  We just couldn’t try them all in one night…and still make it up the stairs!  This just means that another visit to the Blind Lion must be in our near future.

We felt as if we needed to hide even as we sneaked out of the hidden bar to end the evening.  It wasn’t until we hit Main Street Rapid City to view modern vehicles and numerous people taking selfies on cell phones that we realized we had been transported back to the modern era.  Whether prohibition was really a simpler time—or it just felt that way to us that night—I’m sure could be argued.  However, the Blind Lion is a hidden gem.  People who enjoy a special ambiance and artful cocktails instead of a dirty bar and cheap beer will rave about this clandestine experience.   Don’t be apprehensive to feel as if you are breaking the law.  Sneak a peek soon!

Leading the Way--Backwards Distilling Company

            Step right up, folks!  Come see the newest attraction under the big top:  Backwards Distilling in Casper, Wyoming!  Definitely not a sideshow act, Wyoming’s first clear spirits distillery deserves the attention of the center ring.  Two and a half years ago, the Pollock family started its own “circus” when the four conceived the idea of making spirits in the center of big, wonderful Wyoming.

Backwards Distilling Company--cool logo and even cooler spirits.

            The name Backwards comes from the four members of the Pollock family:  dad Bill, daughter Amber, son Chad, and mom Kathy—BACK.  They began looking for words that had the root of BACK, and when they saw backwards, they knew it was perfect.  The route the family has taken to get the spirits produced has been a bit backward.   Instead of having the background, knowledge, and experience in distilling and then getting the idea to go commercial, the Pollocks decided to go commercial first, and then get the background, knowledge, and experience in distilling. 

The family that distills together--Chad, Kathy, Amber, and Bill.

            Chad is the head distiller.  He spent a year and a half traveling around the United States and Europe getting hands-on education while sampling vodkas, bourbons, and rums to decide what type he wanted to make.  Experts such as former Maker’s Mark’s distiller, Dave Pickerell, were invaluable to Chad’s learning curve.  Also central to Chad’s spirit production was his time spent in the EU.  Chad knew he wanted to create a vodka in a similar style to Russian vodka, but since travel to Russia wasn’t meant to be, he learned much on a trip to Belgium, where he was able to visit a bar with over 400 vodkas on the menu.

Chad enjoying a taste of his Ringleader Vodka.

           Amber is the head of, and in charge of, the tasting room.  Her most important job is crafting the cocktail menu, which uses Backwards Distilling Ringleader Vodka exclusively.  With no background training, Amber educated herself to make drinks using all house-made and fresh ingredients.  For instance, the Backwards Mule uses ginger beer made on-site and fresh lime juice mixed with the Ringleader Vodka.  This ever-changing menu will change to include other Backwards spirits once those are ready.  Amber also maintains the website and social media outlets.  She has even created an event schedule for the upcoming months that will include everything from infusion classes to yoga sessions. 

Amber behind the bar crafting one of her signature cocktails.

Though Chad and Amber may be the heart of production and tasting, Mom and Dad, Kathy and Bill, are the head, arms, legs, hands, feet, and veins of the business.  Bill is the maintenance head, distiller rat, cellar worker, compliance agent, and overall right-hand man of the operation.  He cleans the facility, supervises the still, helps with bottling, labels the product, etc.—and by etc. I mean a little bit of everything else that happens at Backwards.  Bill also works with the TTB on all government reporting.  Kathy could be considered the efficiency agent; she keeps everything organized and on schedule, or as Amber claims, “tells everyone what to do” (as moms should!).  Kathy also did all the decorating of the tasting room, which created an ambiance lightly based on the circus theme of the business but also heavily based on the theme of super, super cool place to hang out!  A small supporting cast helps the Pollocks with accounting and tasting room hours.

Super cool tasting room area designed by Kathy.

The initial mission of the family and Backwards Distilling is to make excellent spirits in their home state.  All four—mom, dad, and both kids—graduated from Natrona County High School in Casper.  Bill and Kathy attended the University of Wyoming at Casper College, Amber graduated from UW, and Chad graduated from Wyotech.  The business plan these Wyomingites created had the Ringleader Vodka as the first release; this was in early November of 2014.  The reason Ringleader was first so income could be generated as early as possible for the business since vodka doesn’t require any aging.  Also, vodka is the “king of spirits” and the best-selling spirit in most markets.  Future plans include a Sword Swallower Rum, a Contortionist Gin, and a Strongman Gin.  Another line of spirits called Milk Can Moonshine is also in the works.  The rum and future bourbons are already aging in barrel and will stay there up to four years.  Chad recently tasted the gins to evaluate their progress; they aren’t ready just yet.  However, this spring a new product will be launched.

Vodka doesn't barrel age, but Backwards has bourbons already in barrel. 

This truly Wyoming endeavor then expanded that mission to also educate residents of rural areas like ours about spirits and the cocktail culture.  This is no easy feat in the most sparsely-populated state in the nation, where most drink cheap beer instead of high quality cocktails.  Amber’s events are primarily to promote the knowledge of this cocktail culture.  She wants people to know that worthy cocktails should taste good and be enjoyed slowly as she helps elevate palates of Wyoming residents.  Her upcoming infusions class will teach not only to infuse Ringleader Vodka with different flavors, but also to make balanced cocktails that are delicious.  Other future classes will also work to support this second goal.

At the tasting bar, ready to promote cocktail culture. 

Yet a third goal is to construct a place for people to hang out and enjoy these great spirits created into wonderful cocktails, to build a source of entertainment for the Casper area.  The tasting room is open Wednesday through Friday from 3:00 p.m. to 9:00 p.m., Saturday from noon to 9:00 p.m., and Sunday from noon to 5:00 p.m.  In-depth tours of the production and barrel area are given free on Saturday and Sunday.  Bottling parties are also available so consumers can get even closer to the process—to see, smell, and touch the products. 

Tour the barrel and production area.

The Pollocks have definitely met their first goal of creating quality spirits in their home state.  The Ringleader Vodka just recently won silver at the American Craft Spirits Association 2015 meeting.  A part of Chad feels as if he is “not happy unless it’s gold.”  He plans to keep working on the quality of his product, but the tasting notes from American Craft Spirits claimed Ringleader wasn’t “neutral enough,” and Chad wants a product that has some character.  Even though vodka is supposed to be colorless and flavorless, when one compares four vodkas in a side-by-side blind tasting, differences are obvious.  Chad wants his vodka to be a blank canvas for drinks but also have a flavor all its own.  He sees Ringleader as part of the renaissance of high-quality vodkas that have some character, a step up from the “cheap” and mass produced clear spirits out there. 

Ringleader is a great vodka!  Even people like myself—who once had a bad experience with vodka and tend to shy away from it—can enjoy this.  Though it isn’t how this spirit is meant to be enjoyed, a straight tasting of the vodka (in an adorable tasting glass) shows it has a very-slight sweetness followed by a warm, not hot, finish as it goes down. In a cocktail, the Ringleader is even better.  We tried the Backwards Mule, a wonderfully refreshing take on the Moscow Mule made with Ringleader, fresh lime juice, and house-made ginger beer on ice, served in the cutest Backwards Distilling copper mug.  Backwards’ entire cocktail list is very impressive.  The Punch of the Week is another option, served in an actual punch bowl with crystal mugs.  Still more choices include the coffee-based 24 Hour Man and the spicy Three Man High drink, Backwards’ take on the Bloody Mary. 

Backwards Mule--made with all fresh ingredients, including house-made ginger beer.

Not only does the product taste great and make great cocktails, the bottle is the coolest—and I mean the coolest—bottle I have ever seen!  Designed by Ignite Advertising in Portland, the embossed writing on the front label has the Backward Distilling logo (which is also super trendy in and of itself).  Turn the bottle to the back, and there he is—the ringleader peeking through the curtains with his whip.  Seriously awesome!

The ringleader peeking out of the back of the Ringleader Vodka bottle.

To buy Backwards Distilling Ringleader Vodka, the best choice would be to stop at the tasting room and production facility in Casper—actually in Mills—Wyoming at 158 Progress Circle.  The ability to see the stylish tasting room is unmatched.  However, also plan to go on a weekend tour to see the gin pot still made by Vin Dome from Kentucky, the gorgeous still made by Kothe all the way in Germany, and the barrels for aging made by Kelvin, also of Kentucky.  If a trip to the actual tasting room isn’t feasible, the spirit is available already in up to twenty liquor stores in Wyoming.  If your local store in Wyoming doesn’t carry Ringleader yet, it can be requested from the state liquor division and arrive quickly.  Plans for distribution outside of the state are in the making but are still quite far in the future.   

Being the first clear spirits producer in Wyoming might seem like a circus side show act, but the Pollocks have turned their plan into a performance worthy of center-ring billing.  The ringleaders of a craft spirit and cocktail movement in their home state, Bill, Amber, Chad, and Kathy turned a family dinner conversation into a high-quality product made in a facility all should visit.  Though they may have gone about their business venture in a backward way, they are definitely on a forward trajectory to build cocktail culture in big, wonderful Wyoming!

                                              Vodka for Dummies

             I asked Chad to give me the "how to make vodka for dummies" lesson. This is a truly over-simplified description of the production process; however, I’m the dummy who needed an easy lesson.

1. Water is brought to a boil in the mash tank. Grain is added. The boiling water breaks down the starches in the grain.

Grain and boiling water in the mash tank.

2. Enzyme or barley is added; this turns the broken-down starches into simple sugars.
3. Mash tank is cooled to ready for fermentation.
4. Yeasts are added to start fermentation.
5. Fermentation takes place for up to seven days in the fermentation tanks.

Fermentation tanks. 

6. The first pass through the columns of the still takes place; this boils off the liquid to concentrate the alcohol. First pass usually gets the alcohol to about 85%. This can take about eight hours.

Column still distills the spirit.

7. The low run drips spirit out of still.
8. Back to the still for the second run to concentrate alcohol. This second run takes substantially longer than the first—up to fifty hours!
9. After second run spirit should be 190 proof to be a legal vodka.

Vodka dripping from still.

10.  Light carbon filter to take out impurities.
11. Cool to proof slowly.
12. A second and different filter process takes place from the chill filtration—takes out more impurities and makes vodka clear.

Cold filtration tank.

13. Once down to 80 proof, goes straight to bottle.
14. Now is ready for consumption and sale.

Like Oil and...Vita Sana Olive Oil Company

Everyone’s heard the saying of two substances not going together, you know, like oil and water.  Well, I’ll tell you what oil does go with—good olive oil, anyway—and that is EVERYTHING!  Olive oil use is booming in the United States, not only for cooking, but for infusing, dipping, and dressing as well.  This boom has spawned a growing (what I call) designer olive oil industry.  In other words, specialty shops are popping up all over selling high quality and unique olive oils and balsamic vinegars.  I love this trend.  Love. It!  So I was in a bit of olive oil heaven when I visited Vita Sana Olive Oil Company on St. Joe Street in Rapid.

Olive oils and vinegars lining the modern store.

Vita Sana is in Rapid City, South Dakota, but don't miss its parent shop in Casper, Wyoming!

Vita Sana was open and inviting from the moment we stepped in the door.  Its walls were lined with high quality olive oils on one side and delicious balsamic vinegars on the other side.   Tasting was encouraged of all products—my favorite part.  Tasting cups were provided, and a small bit of oil or vinegar was put in each cup.  My comrades and I were instructed to rub the cups with oil on the palms of our hands to warm them a bit, then smell and swallow just like wine.  The balsamics didn’t need warmed up, but I found myself swirling them before smelling as well.

Store manager Rhonda showing us how this tasting is done.



I have infused my own olive oils in the past, and the “plain” olive oils here would be great for use alone or for infusing.  However, my favorite part of the experience was looking at the different options of already-infused oils for sale.  Some of these flavors I would never have thought to put together; many were old standbys, but all were so tasty.  Take blood orange for example.  I would never have thought to infuse oil with this fruit, but it was one of my favorites!  Of course, other flavors like Herbs de Provence and White Truffle were oils I loved and wanted to begin using right away.  On the other hand, I must not get so caught up in flavored options that I forget about the quality of the oils themselves.  During this time of year, the oils for sale originated in the southern hemisphere, from countries like Peru and Chile.  This is because of the harvest seasons there.  After the northern hemisphere harvested this fall, oils from Europe and Texas will be in the store by summer, making sure that the freshest oils are always available for customers.  There are many different styles and even organic options from which to choose, no matter what time of year it may be. 

Tasting the oils and vinegars...they mix WELL!

My comrade showing proper olive oil tasting technique.

As interested as I was in the oils, the balsamics had me even more enthralled!  I have long loved a well-aged balsamic, and these did not disappoint.   There was even a twenty-year aged traditional vinegar.  The infusion flavors were also impressive for the dark vinegars:  black cherry, jalapeño, and dark espresso were just a few.  But again, you know me, I love what’s even more unique and unusual, so I was drawn to the white balsamics like the cranberry pear and other fruity essences. 

Though oil and water may not mix, a pairing not to be missed is oil and vinegar…and I mean good olive oils and good balsamic vinegars!  The increase in popularity of both of these products has made it easier for consumers everywhere to get the best of both.  It’s a trend I hope stays and becomes common place.  Vita Sana Olive Oil Company in Rapid City (with its parent store in Casper, Wyoming) has embraced this movement and offers the best in both oils and vinegars for dipping, dressing, and infusing.  Stop in to do a tasting today.  Mix oil with your vinegar soon!



Though olive oils and vinegars are the star of Vita Sana's show...

The designer cheese case is also a supporting cast member that shouldn't be missed.

How to use your oils and vinegars:

Red, Orange, and Blue Salad

Hearts of romaine lettuce—3 cups
Blue cheese crumbles—1/4 cup
Golden raisins—1/4 cup
Honey roasted almond slices—2 tbsp.
Grilled or roasted chicken breast—2 oz.

Dressing: 
Blood orange olive oil—2 tsp.
Cranberry orange white balsamic—3 tsp.