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922 South Morton Street
Bloomington, IN, 47403
United States

812-202-6789

Cardinal Spirits is a craft distillery in Bloomington, Indiana that specializes in producing extraordinary spirits from local ingredients.  

The Drop

The Drop is your source for all things craft. 

MEET OUR CREW: Alyvia Cain

Erica Sagon

We've got a spectacular crew here at Cardinal Spirits, and we'd like to introduce you to everybody one by one. First up is Alyvia: a server and the artist behind all of the chalking you see on our walls.
Here, she answers some Cardinal Qs.

                                                                      &nbs…
 

ALYVIA CAIN

 

WHERE ARE YOU FROM?
Cincinnati

HOW LONG HAVE YOU LIVED IN BLOOMINGTON?
7 years

BEST PART ABOUT LIVING HERE?
All the antique stores! I can find some great clothes and furniture here in town. Also, Limestone Festival! I love how small the town is, and it still brings in a lot of big names. Hosting the event this year was so much fun!

FAVORITE DRINK
Bubbles! I love a good glass of champagne!

GO-TO DRINK AT CARDINAL
The Sling. All day.

TELL US ABOUT SOMETHING INTERESTING THAT HAS HAPPENED TO YOU.
In high school, my best friend signed me up to go on a trip to Germany with her because she was in German class...and I wasn't. And I got picked to go?!? It was very fun, but embarrassed myself when a teacher IN Germany asked, "Can you all speak Deutch?" I shouted out, "Nobody speaks Dutch!" And...yeah! I did that!

FIRST JOB?
I worked at a children's store with my mom! I got to call her by her first name, 
which was awesome!

WHAT DO YOU LIKE TO READ?
My favorite book so far has been The Hotel New Hampshire by John Irving.

MAKE A PREDICTION ABOUT THE FUTURE.
Freaks and Geeks will probably end up being the next Netflix original series remakes.

FAVORITE CEREAL
Golden Grahams

 

Photos by Anna Powell Teeter



CRAFTPACK, VOL. 3

Erica Sagon

Links that make you go Hmmm.

Apple cider two ways. It's that time.

Have you heard about this new bar in town?

Where do you see the connection between science and art? It's something we think about a lot. 

How to drink like an Italian: 5 bitter drinks that should be a bigger deal here in the U.S.

If you're throwing a Halloween party, you're going to need to know how to make a smoking punch bowl. Duh.

MORE CRAFTPACK:
VOL. 1  |  VOL. 2



"Are you making whiskey yet?"

Erica Sagon

Barrels are stored right on site at Cardinal.

Barrels are stored right on site at Cardinal.

"Are you making whiskey yet?" It's a question that we field every day. We've already made White Oak Whiskey, an un-aged single-malt from 100 percent Indiana-malted barley. But, of course, we know what you're getting after: Where's the aged stuff? We hear you. We're anxious, too!

Here are the answers to questions we get asked most about our whiskey. Have more? Just ask next time you're in. 

Jason and Doug filling whiskey barrels at the distillery.

Jason and Doug filling whiskey barrels at the distillery.

Q: Are you making whiskey yet?
A: Yes. We have both bourbon and single-malt barley whiskey aging in barrels. 

Q: When will it be ready?
A: We hope to release some of it in time for the holidays. 

Q: Where are the barrels aging?
A: Right here at the distillery. We'll show you when you take a tour.

Q: What are you aging it in?
A: We're aging the bourbon in charred, new American oak barrels. The single-malt barley whiskey is in toasted oak barrels.

That's Cardinal co-founder Jeff Wuslich checking on the contents of the barrels using a whiskey thief, a tool that pulls out a small sample.

That's Cardinal co-founder Jeff Wuslich checking on the contents of the barrels using a whiskey thief, a tool that pulls out a small sample.

Q: Where do you get your grain? What's the grain bill?
A: We source from independently-owned providers in Indiana including Glick Seed of Columbus and Sugar Creek Malt Company in Lebanon. The bourbon is 60 percent corn, 20 percent malted barley, 10 percent rye and 10 percent wheat. And it smells incredible. The single-malt is a blend of 2- and 6-row barley.

Q: How much is a bottle going to cost?
A: The price hasn't been set, but it's going to be competitive. What would you guys pay?

Q: What's it going to taste like?
A: Whiskey! 



COCKTAILS 101 CLASS

Erica Sagon

COCKTAILS 101

Monday, Sept. 28
6-8 pm
At Cardinal Spirits
Cost: $50; must be 21+
register here

At this hands-on class, you'll shake, stir and taste at least 5 cocktails (don't worry, we'll have snacks) — including a negroni, old fashioned, gimlet and more. We'll talk technique, history and ingredients. And, you'll learn all those tricks to making cocktails at home taste just as delicious as the ones you get at a bar. 

The class is led by Chris Resnick, cocktail creator, tiki master, and bartender here at Cardinal Spirits in Bloomington. We can't wait for you to spend some quality time with Chris. He will give you the solid foundation you need to make well-balanced cocktails. Together, we’ll talk about cocktails the way chefs talk about food, exploring how their individual ingredients relate to one another.

You'll leave a more confident drink-maker, a superb cocktail conversationalist and a better person (probably). Register here



CRAFTPACK, VOL. 2

Erica Sagon

Links that make you go Hmmm.

"Flavors are made up of chemicals though we hate to call them chemicals because it sounds like dry cleaning fluid." This, and more real talk from the guy behind Flavorman, the Louisville company that flavors a bunch of beverages we all drink.

This Beach Scene cocktail by Cardinal bartender Jake Cifuentes tastes like a warm, sunny day. Summer is not over. We repeat, summer is not over. 

A great nugget about productivity to consider at the beginning of a new week: "People who work as much as 70 hours or more per week actually get the same amount done as people who work 55 hours." So, clock out and have a cocktail already.

Margaritas, boozy Baja Blasts and other alcoholic drinks are coming to Taco Bell. Good idea, bad idea or harrrrible idea?



HONEY VANILLA VODKA IS HERE

Erica Sagon

It's all the buzzzz.... Honey Vanilla Vodka debuts on Saturday.
Come to the distillery to buy it by the bottle, and try it in tasty new cocktails.

Our newest spirit is made with the most amazing raw honey — all from the same hive, selected for it's deep color and flavor. Cardinal co-founder Adam Quirk has beekeepers in his family, and the honey came from those hives.

You might remember back in June when we hoisted a beehive of our own onto the roof of the distillery. This week, the first bit of honey was harvested from our hive. It was just a pint or so, but nonetheless, it went into our first batch of Honey Vanilla Vodka.

How did the honey make it from hive to bottle? Let's go to the roof!

Meet these masked beekeepers, Dan and Walt:

Dan Schroeder, left, is co-founder Adam Quirk's father-in-law, and Walt Schroeder, right, is Adam's uncle-in-law. Dan and Walt have an apiary — a collection of beehives — in the Fort Wayne area. They harvested roughly 100 gallons of honey from their hives this year.

Back in June, the Schroeder brothers loaded a hive on the back of a truck, drove it down to Cardinal and placed it on our roof. Home sweet home for 40,000 bees.

The hive is made up of boxes, called supers — think of them as stories of a building. Inside each super are trays of honeycombs, where bees store honey. Walt pulled out the trays and inspected them for honey. He handed the honey-laden ones over to Dan, who gently brushed the bees away.

You might be wondering if anyone got stung during all of this. Nope. Dan says we have a gentle hive. Walt wasn't even wearing gloves, see?

The frames were uncapped, then slid into a barrel-shaped contraption called an extractor. Walt cranked the handle to whirl the trays around like crazy, sending the honey flying to the inside wall of the barrel. The honey slid to the bottom and was collected. 

Walt and Dan use this exact same process to harvest honey from their own hives, and they typically get gallons at a time. Harvest is done for the year. Until then, we've got Honey Vanilla Vodka to sip on.



A HOPS HARVEST WITH QUAFF ON BREWING

Jonna Mary Yost

We love a great story behind a craft beverage.
So when Quaff On Brewing in Nashville, Ind., invites you to
harvest hops
for a special-edition beer, you say yes.
Here's how to go about your hoppy adventure.

Story and photos by Jonna Mary Schwarz

First, head out to Brown County, and turn down a dusty dirt road to Waltz Valley Farms. Awe in amazement at the raw beauty of the inherited family farm that began two generations ago.

Be greeted by the farm's co-owner, Sue Waltz, and her colorful dress with matching apron. She doesn't know you, but as soon as she realizes her husband invited you, you are best buds. Find out that her husband, Mike Waltz, is part of the group who was integral to partnering with Quaff On Brewing, and who made initial connections to utilize the hops for the special-edition brew. It is the only crop on the farm, so it's the flagship. 

Meander around, grab a beer from the Quaff On keg selection. Check out the hop vines growing straight up into the blue sky. A hundred Cascade hop plants from the first season, 2014, and 100 more for 2015 along with 100 Columbus hop plants also planted in 2015.

 

Sue Waltz, left, and more of the farm family.

Sue Waltz, left, and more of the farm family.

Follow a herd of family and friends of the Waltz's to the ready-to-pick vines. Cheer as they cut the first vine, and smile as they pose for photographs of the family, two sisters and their brother, along with their spouses, gathered and content with the collaboration developed over the past two years with their local brewery.

Help haul hops on a flatbed pickup to a red tent with a picnic table beneath. Begin to pick hops. You know the hop is ready because it crinkles like tissue paper and snaps in the middle when bent. Pluck each bud from the vine and plop it in a tin bucket. Measure the hops frequently on a small silver scale, and add them to a black barrel nearby. Wave at the woman making hop wreaths off to the side of the table with the depleted vines.

Talk with Quaff On's brewer, David, who will be utilizing all types of hops you just picked to make Aquaffalypse, the brewery's special twist on an IPA made annually for Quafftoberfest, a four-day celebration coming up this weekend.

Note that the beer similar to Hare Trigger has already been brewed to get that alpha acid bitterness, and will be dry-hopped for one week with the Waltz  hops to gather all the flavor of the local crop and create about 15 barrels of beer labeled with art designed by Quaff On owner Jeff McCabe's daughter. Have Jeff show you the sweet new art. 

On your way to grab a second beer from Quaff On's stand, pop in to the gazebo where a local home-brewer from Indianapolis is explaining the process of fermentation. Ask him about this year's hops and split a brownie with his 5-year-old.

When you hear Sue Waltz at the microphone on the stage at the center of the gathering, stop to listen. Feel excited when she tells Kenan Rainwater of the Indiana Boys that he will have to pause his Americana bluegrass tunes for the announcement of Quaff On's tapping of their pumpkin ale. Name: Stick a Fork In It.

If you decide not to camp with the rest of the group, walk to your car parked to the side of the hop garden. Look up at the empty ropes strewn between poles, pass a hand along your stinging arms and fingers, and notice the taste on the buds of your tongue, the first hints of Aquaffalypse. 

Try Aquaffalypse at Quaff On's Quafftoberfest gathering, this Saturday afternoon at its Bloomington location. The party will feature live music and brews. 



CRAFTPACK, VOL. 1

Erica Sagon

Links that make you go Hmmm.


Should good vodka taste like nothing, or taste like something

Soda is the latest drink to go craft in a big way. (Our Bloomington favorites are Bea Fizzy's mobile soda fountain and the homemade Italian sodas from Piccoli Dolci at the Saturday farmers' market.)

A more palatable way to down that daily shot of apple cider vinegar.

What do you think of this new club that rewards you for visiting Indiana breweries?

Sending good vibes to the crew that wants to open Bloomington's first cat cafe



O.M.G., FLORA MACARONS

Erica Sagon

So, there we were, thumbing through Instagram, when we came across this:

Those pretty little French macarons are flavored with our Songbird Flora, a lovely liqueur that we make with fresh raspberries, elderflower, jasmine, and hibiscus. We knew that Flora made delicious cocktails, but we hadn't thought to use it in a dessert, let alone macarons. 

Holy moly, best idea ever. We had to know more from @ashleyem. So we got in touch. How did the Flora macarons taste? And would she share her recipe?

 

From Ashley:

We were having friends over for a dinner party, and I wanted to end the meal with something extra special. Since they are also huge fans of Flora, I knew they'd love these!

These macarons really showcase the flavors of Flora. They have a nice, light floral flavor to them. Using the Flora, I think, adds some fun dimensions to the naturally sugary macaron cookie — the floral notes from the sweet elderflower and tangy hibiscus work really nicely with the sweet raspberry.

This macaron recipe is modified from Brave Tart’s recipe (which is accompanied by very useful tips and detailed instructions!). I flavored the macaron cookies with Flora, and then I filled them with a buttercream featuring Flora alongside rhubarb bitters. It’s best to prepare these cookies in advance so they have a day to sit in the fridge.

Cardinal Flora Macarons

Recipe by Ashley Palmer; macaron recipe adapted from Brave Tart

FOR THE MACARONS:
5 ounces egg whites  
2 ½ ounces sugar
1 vanilla bean (split and scraped; you can save the pod for another project)
¼ teaspoon salt
4 ounces almond flour (I use Bob’s Red Mill)
8 ounces powdered sugar
1 tablespoon Cardinal Spirits Flora liqueur
pink food coloring

FOR THE BUTTERCREAM:
1 stick salted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk  
2 tablespoons Cardinal Spirits Flora liqueur
1 tablespoon rhubarb bitters (I use Fee Brothers)
pink food coloring

BAKING SUPPLIES:
2-3 cookie sheets (depending on size)
Parchment paper
Pencil
Circle cookie cutter for tracing (1 ½-inch diameter)
2 large pastry bags (18-inch) with a wide, round tip (I use Wilton’s #12 tip)
Stand mixer with both whisk and paddle attachments
Kitchen scale (for measuring macaron ingredients)
Spatula (for mixing macaron batter)

DIRECTIONS

PART 1: PREP

These are all things you can do a day or so before you start baking, if desired. 

1. Draw (1 ½-inch) circles onto parchment paper, and place pencil-side down on cookie sheets. You can draw circles on 1 sheet and, using it as a template, tuck it underneath new sheets of parchment paper to pipe your cookies. This way you can save it and reuse it for future projects.

2. Fit a large (18-inch) pastry bag with a tip.

 

PART 2: BAKING THE MACARONS

1. Preheat the oven to 300 degrees.

2. Combine the almond flour and the powdered sugar; whisk together. 

3. Put the egg whites in a stand mixer with a whisk attachment. Begin mixing on medium speed (4 on a Kitchen-Aid). As they begin to froth, add the sugar, salt, and vanilla bean. After 3 minutes on medium speed, raise the speed to medium-high (7 on a Kitchen-Aid) for 3 minutes and then a little higher (8 on a Kitchen-Aid) for 3 more minutes. 

4. At this point, your meringue should be almost ready. Add the Flora and pink food coloring (for a light pink tint). Then, whip on the very high speed  (9 or 10 on a Kitchen-Aid) for a final minute. The goal here is to build a fluffy meringue that you will then incorporate into the dry ingredients in the next step. 

5. Pour half of the almond flour/sugar mixture into the meringue. Gently fold it into the meringue with your spatula, making a light circular motion around the bowl. You don’t want to deflate or over-handle your meringue just yet—the goal here is to incorporate the dry ingredients into the meringue before adding more. 

6. Add the remainder of the almond flour/sugar mixture. Fold in using the same gentle circles you used in the previous step until mostly incorporated. Then, begin pressing the mixture against the side of the bowl as you fold (if you think of the mixing bowl as a clock, press the spatula against the bowl when you get to the 3-6 range). This step will largely determine the shape your macarons make when they bake (whether they rise a bit and get feet or stay too tall, etc.). You want to be sure not to over- or under-mix the batter. After about 15 strokes, lift the spatula out of the batter and watch it drizzle back into the bowl: you want it to achieve a lava-like texture where it drips like a ribbon back into the bowl and reincorporates into the batter within a few seconds. Some people compare the desired consistency at this step as lava-like. If it doesn’t drip off the spatula, the batter is still too thick and will not form nice flat cookies (it needs more folding/pressing); if it drips off the spatula like liquid, it will be over-mixed and not form nice cookies when you pipe. If you’re nervous about this step, Brave Tart has great directions about how to successfully do this!

7. Once your batter is ready, pour it into the mixing bag. 

8. Pipe your batter onto the parchment-lined cookie sheets. Try to stay within the lines you’ve drawn, as the batter will spread a bit once it sits. If you do notice points at the top of your piped macs, you can lightly dip your finger in water and press down. Rap your cookie sheets on the counter once or twice to eliminate air bubbles.

9. Allow macarons to sit on the counter for the tops to form little shells. When they dry out enough that you can touch the tops without getting batter on your fingers, place the first sheet in the oven. Depending on the humidity that day, drying times may vary.

10. Bake macarons for 16-18 minutes at 300 degrees, turning once halfway through. The macarons are definitely ready when you can gently lift one off the parchment. Allow to cool on cookie racks. As they cool, you can prepare the buttercream.

 

PART 3: MAKING THE BUTTERCREAM

1. If you’re using a Kitchen-Aid mixer, switch to the paddle attachment for the frosting. Put the butter, vanilla, milk, Flora, and rhubarb bitters in the mixing bowl. Add 2 cups of the sugar, and beat until light and fluffy. Slowly, add the remaining sugar, continuing to beat until icing is the desired texture. Add food coloring to achieve desired hue.

2. Place in the second pastry bag to fill the cooled macarons.

 

PART 4: ASSEMBLING THE MACARONS

1. If your piping skills are anything like mine, you may need to arrange your individual macaron cookies by size. Wait until they have cooled, and then pair like-sized macarons together. Designate the prettier macaron to be the top and use any less-perfect macs for the bottom of the sandwich. If I have any macarons that have cracked or otherwise disappointed, I like to pair them together and use them for sampling! 

2. Pipe a dollop of buttercream onto the bottom cookies. Place the top cookie over the buttercream and press down a bit. You might want to try a sample one before filling them all to gauge the right amount of frosting for your taste.

3. Place macarons in a tupperware. You can stack them between layers of parchment. Refrigerate overnight. The flavors and textures will be at their best after congealing in the fridge overnight-- these are great next-day desserts. 

4. Enjoy with a Flora Spritzer! (Pour 2 ounces of Cardinal Spirits Flora into a tall glass with ice. Top with club soda, then squeeze in juice from a big lemon wedge.) 



CITY SCOUT: KNOXVILLE

Jonna Mary Yost

You love to explore cities through their drinking culture, craft breweries and craft distilleries? Great! Us too. Let's go.

IMG_0290.JPG

Whether you're searching for moonshine or an IPA, Knoxville, Tenn., and nearby Gatlinburg offer plenty of top-notch spots to imbibe. Like a good, local friend, we'll show you around.

You'll undoubtably need a pick-me-up, and thankfully, we'll point out where to stop for an espresso, too.

Here's where to go and what to drink while you're in the area:

Ole Smoky Tennessee Moonshine

903 Parkway, Gatlinburg |  olesmoky.com

A trip to Knoxville isn't complete without spending time in the Smoky Mountains. And, after a few miles of climbing for stunning vistas, the only post-hike activity anyone in the south should concern themselves with is moonshine tasting. Keep your spirits up at the Ole Smoky distillery in Gatlinburg, just north of Smoky Mountain National Park, and about an hour southeast of Knoxville. Famous for its mason jars of moonshine, Ole Smoky offers a variety of flavored white lightning for your tastebuds and bluegrass bands for your ears.

Order: Ole Smoky Tennessee Moonshine traditional hooch, or let your taste buds wander into fall with the apple cinnamon flavor. 


THE CASUAL PINT

Multiple locations in Knoxville  |   thecasualpint.com

Known as a craft beer market, the Casual Pint is similar in idea to Bloomington’s The Tap, but with an even more regional feel, as most of the beers are from Tennessee and the surrounding area. Keep your choice local with a Sugar Bear Stout from Bluetick Brewery out of Maryville, Tenn., or knock neighboring North Carolina's door for a Carolina Flagship IPA from Chapel Hill. Incredible outdoor seating and Island Grill cuisine every night from Chef Deuce's food truck make this setting ideal for a summer night.

Order: Sample a few beers, then pick your favorite. Be sure to pair your ale with the deviled eggs topped with maple bacon, for the table — or all to yourself. 


THREE BEARS COFFEE COMPANY

Market Square Farmers' Market  |  threebearscoffee.com

Summer weather offers a coffee predicament with all the heat and humidity, especially while wandering through the Market Square Farmers' Market in downtown Knoxville. Three Bears offers a variety of styles for the caffeine-fiend on Wednesdays and Saturdays at the market out of its cheery teal truck.

Order: Cold brew. It's the perfect blend between expressive, bean-forward flavor and a smooth chicory finish. Simple as that. 


CAFE 4

4 Market Square  |  4marketsquare.com

Knoxville's Saturday market is the place to be, whether you are grocery shopping for organic goods or searching for weekend entertainment. Bordering the entire scene is Café 4. With tables on the sideline of the market, the best spot for fresh comfort food and some hair of the dog is at this café for brunch.

Order: The bloody mary, for a spicy, well-balanced morning tradition.  


Old City Java

109 S. Central St.  |  oldcityjava.com

For espresso snobs, those who just love a cup of joe, and everyone in between, Old City Java satisfies the crowd. The space is clean and bright, simple and creative. The robust flavor of its Direct Trade coffee needs absolutely no additions of cream or sugar, and begs patrons to return for a second dose of caffeine later in the day.

Order: An Americano. Pair it with a house-baked cranberry-pecan scone. 


Smoky Mountain Brewery

1004 Parkway, Gatlinburg |  smoky-mtn-brewery.com

Even if the beer was no good, the atmosphere would compensate. The A-frame structure and weathered D-logs frame huge windows that lead to views of the Smoky Mountains, or indoors to the brewing equipment. As it turns out, the beer is indeed tasty, and the staff is more than happy to let you sample generously before deciding on a pint.

Order: Black Bear Ale in true spirit of the lodge-esque surroundings. Amber in color, the flavor hints at the end of summer with its slightly malty, Scottish-style profile. 

MORE CITY SCOUT GUIDES:

Fort Wayne  |  Louisville