A.B.C. Beverage Tastings

February 7, 2019
5:00 pm - 9:00 pm

A.B.C. Beverage Tastings
January – June 2019
Atlas Oyster House is proud to present the next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on local breweries and distilleries, discovering what is going on in the beverage world right here in our backyard. In addition to the beverage tastings, we will feature small plates paired with each beverage, as prepared by Sous Chef Chad Gorey and Pastry Chef David Williams.
A.B.C. will be held outside, on the Deck Bar, the first Thursday of the month (January through June) and will feature a presenter discussing the highlighted beverages. Classes will consist of four tastings of beverages with four mini appetizers to complement each tasting. Classes will cover the basics as well as specific information regarding the history of the brewery/distillery and their beers or spirits.
There are two classes every month, each an hour and a half long. The first class begins promptly at 5:00 p.m. with the second class beginning at 7:00 p.m. Class cost is $20 per person (plus tax and gratuity), per class, which gets each participant one tasting of each of the featured beverages. In addition, throughout the class, participants should be prepared for “pop quizzes,” when we will be giving away T-shirts, beer glassware, gift certificates and more. Seating is limited so reservations are required, so be sure to make yours by emailing or calling 850-217-2347. The featured themes for each class are as follows:


February 7: Perdido Vineyard (Perdido, AL)
Jim Eddins: Owner/Operator
In the late 1800s, German and Italian immigrants established vineyards and wineries in Alabama and world-class wines were produced up until Prohibition, when they were wiped out. Perdido Vineyards, 50 acres of muscadine grapes, was established in 1972 by Jim and his wife, Marianne Eddins. Eddins is president of Perdido Vineyards, a place that claims the title of “Alabama’s first farm winery since Prohibition.” He grows scuppernongs and muscadines on land he has farmed since the early 1970s, turning fruit into table wines and port and brandy, into award-winning gourmet wine vinegars, and assorted other products. Before Alabama licensed its first winery, Eddins and his wife, Marianne, sold their muscadines to a man in Pensacola, Florida, who turned them into wine. When that Pensacola man died, Eddins had to take matters into his own hands. He marched into the ABC offices in Alabama and fought to turn his own crop into wine, and was licensed Nov. 1, 1979. Later, he was fought by Baptists on religious grounds, bad weather, and lawsuits by big distributors, who pushed him into financial ruin by wiping out his crop. Eddins then turned to making award-winning vinegars. Shortly after, a county health department official tried to shut him down because vinegar started out as alcohol. But Eddins kept the faith and stated, “They need to stop preaching and help Alabama succeed,” he said. “People who object for religious reasons need to get over it,” Eddins said. “Alabama imports seven million gallons of wine, 100 million gallons of beer, $40 million worth of spirits a year. Jesus turned water into wine, after all. I just want to see if we’re going to get struck by lightning,” he said. Today, they have a 90,000-gallon winery with cold fermentation and temperature-controlled storage.Sweet Muscadine was the founder’s first vintage of 1979. Sweet Muscadine is also on exhibit at the California Wine Museum representing Alabama.
Ecor Rouge paired with mini meatloaf with spicy balsamic ketchup glaze
Marengo paired with hickory-smoked pulled pork with a Carolina Gold BBQ, buttermilk jalapeño cornbread
White Muscadine paired with blue crab beignets with a spicy bacon jam
Queen of Carnival paired with crema catalana with crispy orange tortas
(Note – featured breweries/distilleries may be subject to change)
For a full list of upcoming classes, follow the link: