Is it very difficult to get a liquor license in DC?

RE: the sous vide technique, a few thoughts. First of all, just because the alcohol isn’t evaporating does not mean that it isn’t undergoing any changes. Moreover, pure alcohol boils at 172 degrees Fahrenheit. Why can’t you just put the infusion in a pot and heat it to 125, leave it there a few minutes, then strain?

And why 125? Why not 170?

Vacuum-sealing is often used to infuse foods with a marinade, because the vacuum-sealing can draw out a lot of the air in a food, leaving gaps which are then filled with the marinade. In addition, the compression created by the sealing process can break down some of the structures of the food, allowing better penetration (and other physical changes to the product). But all of that is inapplicable to an infusion of a liquid.

It seems like the best thing about the sous vide infusions might be the fact that the loose bag as a container leads to the sediment in the infusion being constantly agitated. That might provide the only advantages over just pot-infusing–an advantage that disappears if you simply stir your infusion in a pot.

Also, his end product comes out quite muddy. That’s fine, but there are ways he could clarify it without heating.

So yeah, I’m poo-poo-ing that whole thing for now, although I still applaud the effort. And I’m not saying sous vide has no place at the bar. I’d like to see bars selling, for instance, alcohol-infused fruits. The old vodka watermelon trick, for instance, would be a nice garnish for the right cocktail, and the vacuum-sealing would improve the vodka penetration, as well as giving the watermelon an interested texture. And a vacuum-sealer might be an invaluable bar tool when working with garnishes that oxidize, like apples, pears, etc. You can make your garnishes during the day’s prep, vacuum-sealing small batches of them to prevent oxidation, then just open the bags as needed.

As for the project shutting down. I believe one of the three owners has already posted on DCist that the speakeasy is shutting down temporarily because he is a law student and is very busy with midterms. So before you start playing journalism professor, maybe you should get your facts straight?

To quote from the DCist post:

“My apologies to any and all conspiracy theorists, as the General Manager of Bourbon and one of the guys behind Hummingbird I would love to let you in on a little secret. The reason we are shutting down for awhile is because I am also a second year law student and I have to study for my midterms. Sorry it’s not an exciting reason I know but it’s all I’ve got.”

RE: the sous vide technique, a few thoughts. First of all, just because the alcohol isn’t evaporating does not mean that it isn’t undergoing any changes. Moreover, pure alcohol boils at 172 degrees Fahrenheit. Why can’t you just put the infusion in a pot and heat it to 125, leave it there a few minutes, then strain?

And why 125? Why not 170?

Vacuum-sealing is often used to infuse food

Rumors analogy is also pretty spot on. And I would go as far to say it is unethical to report on a closed door fundraiser as well, but sometimes you can make a case for the public well-being to break information from inside a political event.

I like to think of it as violation of contract and personal property. The proprietors of HtM specifically outline acceptable behavior in their establishment. Wilson knowingly went against at least two of their rules.