Eat Drink Evolve

Ted Huber has been distilling a long time. While many of today’s craft distillers were running around in diapers, Ted was running spirit through the imported German still at his family’s farm in Boden, southern Indiana. The Huber family have been farming this land since 1843, when Simon Huber emigrated from Baden-Baden in Germany, bringing with him his extensive knowledge of farming and winemaking. Ted Huber cut his teeth in fruit production and winemaking and later decided that he should begin distilling the fruits of his labor into brandies, carrying on the practice as his ancestors did in Germany. It was 2001 when Ted fired up his still for the first time, and since then his brandies have won critical acclaim. Producing a world-class spirit on a small scale takes a lot of skill and perseverance, but it’s the attention to detail that Ted, Jason Heiligenberg (Master Distiller at Huber) and his closely knit team have put into their work that really shines through. Read More

Damian and Brendan are on the hunt to find some great wines for the store and have been doing a terrific job seeking out well-made and well-priced vino from lesser-known producers; meanwhile Jordan and I have been attempting to do the same for our French brandy section. It was while I was flipping through a small French wine importer’s catalog a few weeks ago that I came across a reference to Château de Lacquy Armagnac. Read More