Until April, you’ll find me burrowed under blankets with my winter tonic in hand. That could mean a Big Sexy Red – preferably at least 14 percent alcohol – but more often I reach for a more bracing drink: bourbon, rye, a nice sipping rum, brandy or grappa. Something distilled, please.
Scientists say I’m not alone, but they don’t agree on the reason we change drinks with the seasons. Some claim seasonal drinking is triggered by changes in temperature and precipitation, others believe it’s a social curiosity.
Researchers at the Centers for Disease Control (CDC) report an early-winter pattern of over-indulging during the holiday season, then a pause when we make our New Year’s resolutions to cut back on the booze. They even have a name for it: the “January effect.” (The spirits industry probably doesn’t mind; they earn more than 25 percent of their profits between Thanksgiving and New Year’s Day.)
Another study found people with Seasonal Affective Disorder (SAD) sometimes drink more in winter as treatment for their sunshine deficiency, resulting in an alcohol-induced depression. One more possibility: there could be a genetic link between drinking and seasonality.
But you can’t broad-brush these findings. For instance, college students’ breath alcohol levels are reportedly higher in spring and winter – so why do they drink less in the fall, when you’d expect they would be kicking up their heels?
Apparently, location matters, too, but results still are puzzling. A study funded by the Swiss National Science Foundation found that Swiss men drink more and cause more alcohol-related accidents on summer weekdays, but not on weekends. In Australia, drinkers cut back on beer in winter and drink more red and fortified wines. In fact, their red wine sales spike more than 33 percent between July and September when it’s winter in the southern hemisphere. I would expect a small increase in red-wine sales, but 33 percent?
If your “January effect” is about spirits, this also is flu season, and fans of the hard stuff know that one of the most soothing remedies is a simple hot toddy. Just steep two tea bags in a cup and a half of boiling water (about 5 minutes), then add lemon and honey. Pour two ounces of bourbon in a mug and pour the tea over it. You’ll feel better, just a little, in an hour.
Wine Lingo: Solera system (used in producing the rums reviewed, below) = a fractional blending process that involves stacking casks of wine or spirits with the youngest at the top. Periodically, some of the newest wine is poured into the row of casks below it, while some of the wine from that cask is transferred to the next row down, and so on. Only wine from the oldest/bottom batch is bottled, and fresh wine replenishes the wine in the top batch so every bottle is a blend of old and new. The solera system traditionally is used in producing sherry and Madeira, but often with other wines and spirits as well.
Vino ‘View: If I didn’t tell you that Papa’s Pilar (86 proof; Dark $39.99, Blonde $29.99) was rum, you’d think you were sipping quality brandy. Sourced from various locations across the Caribbean and Central America, these rums are solera-blended and aged in sherry and Port casks. The dark version is full and smooth, tasting of plums, pecans, unsweetened chocolate and allspice, with a bit of dry sherry on the finish. The blonde is a tropical surprise; grapefruit competes with orange peel, cantaloupe mixes with lemon bar, and it’s another super-smooth number. I wouldn’t mix these rums even with a splash of water; the alcohol level isn’t so high that you’d need to dilute them. Add an ice cube and relish the refined taste.
[Papa’s Pilar Rums were sent to BigSexyReds for review.]