Friday, August 22, 2014


BoHenry's well gin is Gordon's

In the 1935 Hollywood horror, The Bride of Frankenstein, Boris Karloff’s monster meets a fey old necromancer called Dr Pretorius. “Do you like gin?” asks this extraordinary figure, nostrils flaring. “It is my only weakness.”
Among all the spirits, gin still signifies louche transgression and terminal seediness. And yet it has also had the smartest fans. 
The Queen Mother was punctilious about her pre-lunch gin and Dubonnet. Byron assiduously glugged gin and water. T S Eliot once told someone at a party that his inspiration came from “gin and drugs”.
This highly entertaining journey through the drink’s Jekyll and Hyde nature – sometimes jolly and Bohemian, sometimes the anaesthesia for desperate poverty – switches back and forth, from decade to decade.

Thursday, August 21, 2014


For most of us, knowing to simply say that we like a wine when we taste it is about as far as we go in using words to describe wine. 

But for a ton of wine professionals out there, there is a whole vocabulary of terms available of which they’re intimately familiar. And here is where the disconnect between average wine drinkers and wine professionals occurs. 

Wine drinkers ask said professional about a wine, and the words used to describe it are so foreign, it is as if they’re in a language the customer doesn’t speak. 

With that in mind, here is a list of 20 words the majority of wine drinkers have no experience with, and what they mean.


Like tequila and vodka? 

Vodquila is the brainchild of Chander Arora and his daughter Nina. 

When mixing cocktails at their home in Birmingham, Alabama, the duo were surprised at the pleasant pairing of vodka and tequila. 


We also serve 209 (distilled in the USA)

Cutler's (distilled in Santa Barbara)

And Hendrick's, Plymouth, Bombay white label & Bombay Sapphire


The growth of Bourbonism throughout Kentucky is providing economic benefits.
1. A record 571,701 people visited the Kentucky Bourbon Trail tour of eight distilleries last year — a 12 percent increase from 2012. An additional 61,698 traveled to the Kentucky Bourbon Trail Craft Tour in its first full year of existence, for a total of 633,399 distillery guests statewide.
2. Louisville's Bourbon & Food Work Group Report said the bourbon industry in the city represents 4,200 jobs, $263 million in payroll, $32 million in tax revenue and $50 million in capital projects in 2012.
3. Bourbon and Tennessee whiskey exports were a record $1.06 billion last year, more than double their total a decade earlier.
4. The 5,294,988 bourbon barrels aging in Kentucky warehouses at the end of last year were the most since 1977. That's more than one barrel per person for the nearly 4.4 million estimated people of Kentucky.
5. Kentucky producers filled more than 1.2 million barrels of bourbon last year, the most since 1970. Production increased 20 percent from 2012 to 2013. Last year's production is more than double the 485,020 barrels in 1999.


Of course it’s really the amount of liquor you’re consuming that gives you a hangover, not the type, but some drinks may be more to blame for the worst kind of hangover than others.

Higher-quality vodkas get distilled more than lower-quality ones. Belvedere, for example, gets distilled four times, Grey Goose claims they only distill once but in five distinct stages, and Tito’s distills six times.

Each time the spirit goes through the distilling process, impurities get removed. 

But what’s an impurity, in this instance?

Everything inside the vodka that isn’t pure alcohol — bits of potato or grape or wheat (whatever the vodka is being made from), as well as dirt, insects, or the burlap sack the potatoes were transported in.

These impurities lend the vodka is flavor and character, but may also contribute to headaches the morning after

Always specify what brand of vodka, gin, whisky, rum or tequila you want.

Never order just the generic well.

Except at BoHenry's.  

We run a high-quality well.

Wednesday, August 20, 2014


Your Plan B is a lot like your Plan A, except with more liquor.

The NSA is pretty sure you own that liquor store.

Day bartenders are certain you’re a day drinker and night bartenders are positive you’re a night drinker.

You thought you said, “Give me another shot of whiskey,” but the bartender heard, “Ithaca New York Taco Johns.”

The amount of time spent waiting in line for a drink is inversely proportional to length of time it will take you to chug it.

Bars call the bar you’re drinking in, wondering when you’re coming home.

Your last drink of today is your first drink of tomorrow.

Your hangover has a hangover.


It’s involved in more homicides than pretty much every other substance, combined. 

Alcohol’s relative importance has grown over the last fifteen years, as aging populations of cocaine users account for a declining proportion of violent crime.

Aside from its role among perpetrators of violence, alcohol use is widespread among victims, too. 

If alcohol makes you more likely to be a perpetrator of violence, almost by definition it makes you more likely to be a victim in the same incident.

Downing some liquid courage may impair your judgment, which makes you a little less wary or a little more vulnerable in obvious ways.

It may narrow your options and thus create other risks, too. 

You’re less likely to leave that cutting remark unanswered.

If you’re unfit to drive, you’re more willing to accept that ride home from a helpful stranger.

Tuesday, August 19, 2014

Robin Williams on Alcoholics


Caribbean sugar farmers of the 17th century had a serious industrial waste problem. 
As Wayne Curtis recounts in his enjoyable history And a Bottle of Rum, these planters produced sugar by crushing sugar cane, boiling the resulting juices, and then leaving the boiled syrup to cure in clay pots. 
A viscous liquid would seep out of the pots, and sugar would be left behind.
That liquid was molasses. 
Today we know molasses as a delicious enabler of gingerbread and shoofly pies, but as Curtis notes, in the 17th century, planters couldn’t give away the cloying liquid. 
Slaves and livestock ate some of the molasses, but for the most part, it was an annoying bit of industrial waste. Production of two pounds of sugar yielded a pound of molasses, so colonial planters were swimming in the sticky trash. 
With no export market or practical use for it at home, planters resorted to dumping unwanted molasses into the ocean.
Luckily for the planters, someone eventually figured out a use for this molasses. By mixing it with the liquid skimmed off of cane juice during its initial boiling and fermenting it, one created a serviceable starting point for distillation. 
And although the exact etymology is still murky, the liquor this process yielded became known as rum.


A new trend is hitting the bar scene across the U.S., including overseas, as more Americans have begun to trade their vodka, Scotch, and other alcoholic drinks for this native spirit: bourbon.
Production in Kentucky bourbon has surged, reaching its highest point since the 1970s, with distilleries filling 1.2 million barrels last year, and inventory topping five million barrels, according to the Kentucky Distillers’ Association
The liquor, which was once considered a Southern gentleman’s drink, has now become a “worldwide drink,” as distillers are putting new twists on recipes and flavors, attracting millenials.
The rise in America’s reacquired taste of bourbon may be due to the industry putting a new spin on old brands that were once on “autopilot,” and also due to the rise in a more “health conscious” culture. Rather than choosing vodka or Scotch, Americans may soon ask their bartender for a "whiskey neat," for the sake of their health. When drunk responsibly, 2 to 3 ounces of whiskey a day can help give your body a health boost in three ways, from aiding in weight loss to regulating diabetes.  

1. Weight Loss Aid

A glass of whiskey may help dieters achieve weight loss while drinking in moderation. A 1991 study published in The American Journal of Clinical Nutritionfound alcohol increased total energy and decreased carbohydrate intake in men and women. Whiskey is an ideal choice of liquor, since it contains simple sugars that can quickly be broken down to be converted into energy for the body.

2. Cancer Prevention

Whiskey contains high levels of ellagic acid — an antioxidant compound that helps neutralize free radicals — the harmful by-products of cellular metabolism that cause diseases such as cancer and heart disease. The high levels of ellagic acid in whiskey could serve as an effective measure in preventing cancer. A 1998study published in the European Journal of Clinical Nutrition found consumption of phenolic-containing alcoholic beverages, such as whiskey and wine, raised plasma total phenol content, and enhanced the antioxidant capacity of plasma. Moderate alcohol consumption and an increase in antioxidant intake can decrease the risk of coronary heart disease.

3. Regulate Diabetes


Whiskey has been shown to reduce the chances of diabetes by as much as 30 to 40 percent. A 2010 study published in Nutrition, Metabolism and Cardiovascular Diseases found alcohol consumption reduces the incidence of type 2 diabetes by improving the body’s ability to regulate insulin and glucose levels. However, binge drinking can actually increase the incidence.

Monday, August 18, 2014


Researchers found the liquid, originally thought to be mineral water, was actually over-aged booze

Earlier this summer, researchers discovered a 200-year-old bottle of liquid while excavating a shipwreck off the coast of Poland. Based on the mark on the neck of the bottle, the archaeologists assumed that the stoneware bottle was full of mineral water from Seltsers, Germany. 

But preliminary test results have shown that the bottle actually contains alcohol—probably a form of vodka or the gin-like jenever. 

Saturday, August 16, 2014


Never offer priests or ministers alcohol unless you're determined to get them discharged or excommunicated.
New research reveals that people with higher levels of spirituality and religiosity are significantly more likely than their less religious counterparts to become aggressive and violent when inebriated. 
Study authors found that the stronger the individual's views about religion and spirituality were, the higher the hostility and aggression they exhibited while drinking.


In a study from the University of Missouri, researchers looked at how alcohol affects someone's awareness of their mistakes. It found alcohol doesn't necessarily cause those mistakes, but people care much less about making them.
The researchers gave three groups of people either a soft drink, a placebo or an alcoholic beverage. Those individuals were then given a series of computer tests designed to purposely cause mistakes. The researchers say everyone was aware of those mistakes, even those who drank alcohol.


According to addiction psychologist Stanton Peele, studies show that alcohol offers all sorts of health benefits, including increased heart health advantages. 

In fact, Peele argues, abstaining from alcohol is bad for your heart—he points to several studies that correlate moderate alcohol consumption with a lower risk of cardiovascular disease, increased cognitive function and longevity. 

In fact, Peele argues that the "U.S. public health establishment" has been hiding all these booze benefits from us, thanks to what it perceives as a "major health problem of alcoholism" countrywide

Friday, August 1, 2014

Sloppy Job - live at Bo Henry's July 26th, 2014


We ran out of our last drop of Russian vodka weeks and weeks ago.

We will never, ever serve Russian vodka again.

Who needs it when you have…

Grey Goose, Ketel One, Absolut…

and amazing vodkas distilled in the USA:

Tito's, Skyy, and Cutler's

Wednesday, June 25, 2014


Got in, 4:33.

Discovered the time had changed, Mountain Time:  5:33.

So time for a cocktail!

Ordered Beefeater, up, martini, twist.  

(No 209, no Hendrick's, no Bombay Sapphire.)

Barkeep serves me an ounce of Beefeater in a shot glass:  $4.