The City of North Branch (10,104) is seeking applications for an Assistant Liquor Store Manager.  

The position reports directly to the Liquor Store Manager and assists with the management and administration of the operations of the municipal liquor store.  

The position is responsible for assisting the manager with employee supervision, marketing, purchasing, proper money handling, utilization for point of sale system for inventory management, layout and display of merchandise, accurate record keeping and assisting customers.  

Applicant must have a High School Diploma, or G.E.D. and two years of retail experience, preferably in the liquor industry with wine, beer and spirits knowledge; or, an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.

The candidate must be 21 years old.

The starting salary for this position is $39,216.

A complete job description and application is available at City Hall, 6408 Elm Street, North Branch.  

An application can also be found at: http://www.ci.north-branch.mn.us/employment.html

Application deadline is 4:00 p.m. on March 7, 2014.  

Completed application, cover letter, and resume should be submitted to Bridgitte Konrad, City Administrator, City of North Branch, P.O. Box 910, North Branch, Minnesota 55056.  Phone: (651)674 8113.  

EEO/AA

The Florida Times 

By Dan Macdonald

 

Scotch whisky (without the "e") is a singular spirit  made from the simplest ingredients but has a complex flavor. It differs greatly from its Yankee cousins, the Kentucky bourbon and the Tennessee sour mash whiskeys.

 

Scotch can be smoky as a cigar or smooth as fresh spring water.  

 

Like wine, it ranges in quality and price. A blended whisky can be relatively inexpensive when compared to single malt Scotch, such as Glenlivet and Glenfiddich, that has seasoned in toasted wooden barrels for upwards of 18 to 20 years.

 

Let's start this primer with the basics:

 

Scotch whisky can only be made in Scotland. While distilleries are popping up in North America and even Japan, these spirits are Scotch in name only.

 

Scotch is made with two ingredients - malted barley and water. Single malt whisky is produced by one specific distillery and has not been mixed with whisky from any other distilleries.

 

Flavor comes from a variety of sources. Barley seeds are soaked in water until they germinate and then are spread out on a flat surface to dry. When the germination has stopped, the seeds are toasted in a kiln. Traditionally the kilns were fired by peat.

 

Peat comes from decomposing plant life near water. It takes thousands of years for it to form. It is cut in strips and piled in a pyramid to dry. When set afire, it burns hot and quick.  

 

Because it is hardly a replenishable resource, peat is used to produce smoke when drying the barley rather than to fire the kilns themselves.  

 

The peat smoke instills flavor. The region it comes from, the amount used and the length of time the barley is exposed to the smoke create the backbone of a Scotch's flavor.

 

The dried barley is now malt and is cooked in hot water to create the mash. The mash is stirred to release the natural sugars. When this step is completed, the liquid is called the wort and the remaining solids are the draft, which is traditionally fed to livestock.

 

Natural yeast ferments the wort over two to four days. When finished, in essence, this product is beer.

 

The mash is then poured into long-necked stills. The length of the neck, some as long as a giraffe's, as well as the shape of the still's bottom is proprietary to each distillery. This is another factor that makes one distillery's whisky different from another's.

 

Once distilled, the first portion is poured off and not used. The middle part is placed in previously used American whiskey barrels or wine barrels. New ones can also be used and the inside is toasted to the distiller's specifications. The last portion of the liquid can be used in a variety of ways.

 

By law, a Scotch must remain in the barrel for at least three years. During that time, the liquid seeps in and out of the wooded staves, grasping flavor from the wood. Each year, about 2 percent is lost to evaporation. This is known as "the angels' share."  

 

One of the reasons older Scotches are more prized and expensive is that so much of the original liquid is lost over time. A 12-year-old Scotch could lose as much as 25 percent of its original alcohol by volume.

 

Most Scotch in the barrel is 60 percent alcohol by volume. Distillers again make their Scotch their own by adding varying amounts of water to cut the harsh alcohol flavor. If no water is added, this is known as "cask strength" and will proudly say so on the label.

 

Blended whisky is made a couple of ways. Blended Malt Scotch combines the finished product of different distilleries or years. Blended Grain Scotch combines different barley on the front end of the process. Popular blended whiskies include Dewar's, Johnny Walker, J&B and Cutty Sark.

 

The Region Matters

 

There are five distinct regions where Scotch is distilled. The peat and the water give whisky from a region some general characteristics.

 

Lowland Scotch has only three distilleries and is usually a more tame drink that is lighter in color and grassy in flavor. It is a good choice for those wanting to sample Scotch for the first time.

 

The Highlands is the largest Scotch-making region and offers a variety of flavor components because of the many different barleys that are used from distillery to distillery. It's a matter of trial and error to find the particular Highland Scotch that best suits your palate.

 

Speyside is actually a subsection of the Highlands. These are known for a sweeter drink with fruit notes.

 

Islay is small island, and its Scotch is smoky due to the peat. The bouquet is manly and aggressive.

 

Campbeltown is lesser known in the states. It combines a lighter peat presence with a salty taste.

 

A Proper Dram

 

A dram is about 1/13 of a pint. In Gaelic is translates into "drink" and need not apply only to Scotch.

 

When attending a whisky tasting, you'll most likely be given a small glass with a rounded bottom that flutes upward like a flower. Sometimes the snifter comes with a glass top to trap the aroma after the Scotch is poured.

 

Other experienced tasters will place the palm of their hand over the top of the glass. You'll also have access to a pitcher of water.

 

When served, place your hands around the bottom of the glass to warm the drink. Then sniff the whisky by placing the tip of the glass to your top lip. No need to slam your nose into the glass.  

 

Alcohol shouldn't be the dominant aroma. Seek out the peat and the hints of fruit. Swirl the Scotch to release the variety of components. Hold it to the light to see if it is a light yellow or if it is dark and ruby in color.

 

Take a small sip before adding water. Swirl it in your mouth. Let it splash all over your tongue, the roof of your mouth and the sides.

 

Now add a bit of water. How much water is your call. Some say the taste should be 50 percent Scotch and 50 percent water. To each his own. I try to portion the ratio to how I would enjoy the Scotch as if I were having a full pour.

 

With the water added, again sniff the Scotch to see if you notice any changes in aroma. Taste again exploring the flavors once the water has tamed the alcohol burn.

 

It's said that Scotch is an acquired taste. When you're ready to break away from rum and colas, syrupy sweet vodka concoctions or the latest slam-it-back, energy drink and alcohol shooter, give a blended Scotch a try.

 

Many blends are served at happy hour prices. It's a perfect drink to sip at a cocktail party. Try one a week and by the end of the month you'll know if Scotch suits your taste.

 2014 MMBA / MLBA Legislative Day

 

March 10

Kelly Inn, St. Paul  

 

2014 MMBA Annual Conference

 

May 17 - 20

Arrowwood Resort 

 Contact Bob Leslie at:

 

320-766-3871

 

763-428-0164

E-Mail Gary