Rieger Hotel Grill & Exchange

[mean]

In that big ass brick building across the street from the old brewery fire depot?

[KC Sporting Life]

Yep. We've got about 15,000 square feet that's currently under construction. Some equipment has already arrived, and the rest should be delivered in the coming weeks. Most of the details are in the article, and are mostly accurate. We will have a couple other products that weren't mentioned coming soon as well.

[IraGlacialis]

^^^East Bottoms. We'll be located right next to Local Pig, across the tracks from Knuckleheads.

Ah dammit! Reading comprehension fail.

Anyways I'm really excited. Ever since that ad went right back up on the side of the building, I thought it'd be cool for the drink itself to make a comeback.
I really wish the best for this.

[PumpkinStalker]

"The biggest curveball so far has been that Missouri regulations preclude overlap between the beverage alcohol industry’s three tiers: production, wholesale distribution and retail sale."

Read more here: http://www.kansascity.com/living/food-d ... rylink=cpy


KC Sporting - what do you know about the overlap mentioned in regards to McCormick? They have that retail store and tasting room in downtown Weston. Is it owned separately and a distributor is involved to move product a couple blocks from distillery to retail?

If laws don't change in time, is it possible to follow McCormick's arrangement and open the retail store in the old Heim firehouse? I thought I heard once that John McDonald may own that as well?

[smh]

"The biggest curveball so far has been that Missouri regulations preclude overlap between the beverage alcohol industry’s three tiers: production, wholesale distribution and retail sale."

Read more here: http://www.kansascity.com/living/food-d ... rylink=cpy


KC Sporting - what do you know about the overlap mentioned in regards to McCormick? They have that retail store and tasting room in downtown Weston. Is it owned separately and a distributor is involved to move product a couple blocks from distillery to retail?

If laws don't change in time, is it possible to follow McCormick's arrangement and open the retail store in the old Heim firehouse? I thought I heard once that John McDonald may own that as well?

Also, KCS, the article makes it sound like you expect the regs may be changing on this. Is there actual movement on this? Or was the article being optimistic? I've always thought the strict separation is silly and keeps people (like Boulevard, perhaps) from opening great bars.

[chrizow]

need to give a shout-out to the rieger, we have had some great food there recently. beef tartare (very classic); "vegetable salad" (which is a deceptively bland description - it was awesome); pasta with rabbit offal (rich and delicious); and more. glad to see the rieger constantly changing things up and not just resting on laurels - it's nice to know that you can go regularly and try new things.

[bobbyhawks]

So excited to try out these spirits. I've nevery really been won over by Dark Horse, but I like that there are local peple that are making an effort. When I was fortunate enough to receive some Letherbee gin (from Chicago) for Christmas, I began to see how good a local upstart distillery can be (in my opinion). This venture will certainly be a boon to the KC food/beverage culture. I don't think you can have much in the way of a better quote than the David Wondrich quote.

If he puts his name on it, it's going to be good.

[chingon]

need to give a shout-out to the rieger, we have had some great food there recently. beef tartare (very classic); "vegetable salad" (which is a deceptively bland description - it was awesome); pasta with rabbit offal (rich and delicious); and more. glad to see the rieger constantly changing things up and not just resting on laurels - it's nice to know that you can go regularly and try new things.

Thought you swore off eating there for some reason...

[KC Sporting Life]

need to give a shout-out to the rieger, we have had some great food there recently. beef tartare (very classic); "vegetable salad" (which is a deceptively bland description - it was awesome); pasta with rabbit offal (rich and delicious); and more. glad to see the rieger constantly changing things up and not just resting on laurels - it's nice to know that you can go regularly and try new things.

Thought you swore off eating there for some reason...

Chriz - I saw you in here the other night; thanks so much for the support and kind words! Howard has done an incredible job of keeping the quality of the food high while always being able to work up new dishes, new techniques, and new presentations. It keeps the kitchen staff and wait staff inspired and on their toes.

"The biggest curveball so far has been that Missouri regulations preclude overlap between the beverage alcohol industry’s three tiers: production, wholesale distribution and retail sale."

Read more here: http://www.kansascity.com/living/food-d ... rylink=cpy


KC Sporting - what do you know about the overlap mentioned in regards to McCormick? They have that retail store and tasting room in downtown Weston. Is it owned separately and a distributor is involved to move product a couple blocks from distillery to retail?

If laws don't change in time, is it possible to follow McCormick's arrangement and open the retail store in the old Heim firehouse? I thought I heard once that John McDonald may own that as well?

Also, KCS, the article makes it sound like you expect the regs may be changing on this. Is there actual movement on this? Or was the article being optimistic? I've always thought the strict separation is silly and keeps people (like Boulevard, perhaps) from opening great bars.

It's a very complex issue, and an outdated and antiquated law. The truth is there are ways around it, but I'm not familiar with the specifics of the arrangement with McCormick's. There are plenty of other examples of MO wineries that have tasting rooms along I-70. The way the navigate the law is by designating each outpost its own "manufacturing" facility, and they produce a small amount of wine on site. The law allows for you to have a "manufacturing license" as well as a retail license as long as they're in the same building and meet other requirements. This is why you have tasting rooms at breweries, wineries, and distilleries. We will have a tasting room at the distillery. My issue in particular has much more to do with the licensing and ownership of The Rieger Hotel and Manifesto.

But - We are working to get the regulations changed. We have a couple MO senators on board, and we've put a lot of time and energy into understanding the law. We want to do this the right way. Around this time last year, we were given the green light by the state of MO and it appeared everything was going to get approved. We got stonewalled at the last second, after we had already invested a lot of money and signed the lease on John's building. But we're not letting it slow us down. I guarantee this isn't the last you've heard on this subject.

As for the Heim Firehouse - John already has plans for it.

In an unrelated note - Local Pig got denied it's application for a liquor license. Not due to any fault of their own; just more red tape with the city. The East Bottoms needs a bit more density before we can get some of these things approved.

[taxi]

It's a very complex issue, and an outdated and antiquated law. The truth is there are ways around it, but I'm not familiar with the specifics of the arrangement with McCormick's. There are plenty of other examples of MO wineries that have tasting rooms along I-70. The way the navigate the law is by designating each outpost its own "manufacturing" facility, and they produce a small amount of wine on site. The law allows for you to have a "manufacturing license" as well as a retail license as long as they're in the same building and meet other requirements. This is why you have tasting rooms at breweries, wineries, and distilleries. We will have a tasting room at the distillery. My issue in particular has much more to do with the licensing and ownership of The Rieger Hotel and Manifesto.

But - We are working to get the regulations changed. We have a couple MO senators on board, and we've put a lot of time and energy into understanding the law. We want to do this the right way. Around this time last year, we were given the green light by the state of MO and it appeared everything was going to get approved. We got stonewalled at the last second, after we had already invested a lot of money and signed the lease on John's building. But we're not letting it slow us down. I guarantee this isn't the last you've heard on this subject.

As for the Heim Firehouse - John already has plans for it.

In an unrelated note - Local Pig got denied it's application for a liquor license. Not due to any fault of their own; just more red tape with the city. The East Bottoms needs a bit more density before we can get some of these things approved.

Good for you! The MO liquor laws are antiquated and it takes pioneers and activists to change it. Many people will benefit from your efforts. Good luck and let us know if there's something we can do to help.

[KC Sporting Life]

The website for J. Rieger & Co. is live! Be sure to scroll through the "Our Story" section. It's a photo gallery showing the timeline of the brand from 1887 to today!

http://jriegerco.com/

[grovester]

You guys are the best, I will buy all your whiskey and eat all your food.

[taxi]

That is a great website. Congrats, I can't wait to drink it.

[mean]

Very cool website. I'm unnaturally happy to see the resurrection of J. Rieger & Co.

[PumpkinStalker]

After checking out the website I decided to go back and click "No" if I was legal drinking age just to see where it took me. It directed me to Capri Sun. Ha!

I hope the recipe section gets beefier with a heavy dose of old, forgotten cocktails. I love "old" Old Fashioneds (would the be Olde?) and Horsefeathers...but how about the Rock and Rye?

[WSPanic]

Anyone have any idea if the original Rieger Monogram was any good? They somehow distilled 150 spirits - including many whiskeys that could have been repackaged Monogram. I'm sure the new one will be good - I just don't know much about pre-prohibition liquor.

Or, if any current whiskeys employ the method of adding Spanish sherry? Just curious.

Agreed BTW - great job on the website for the new Rieger.

[droopy]

Anyone have any idea if the original Rieger Monogram was any good? They somehow distilled 150 spirits - including many whiskeys that could have been repackaged Monogram. I'm sure the new one will be good - I just don't know much about pre-prohibition liquor.

Are you asking if Reiger was the McCormicks of the pre-prohibition era? I was wondering that myself...

[KC Sporting Life]

We will definitely be adding more recipes for cocktails soon.

As for the original Monogram - I have a small 50ml bottle that's sealed, and haven't tried it. I have tried an old bottling of their Rye, and it was really nice considering that it was over 100 years old. But the truth is, it's nearly impossible to find the stuff.

As for adding Sherry to modern whiskey, it's almost unheard of. You'll see it occasionally in Canadian Whiskies, but it's usually only for color, and they're not using a high quality wine. We're bringing in a 15 year old Oloroso that is gorgeous on its own, and really adds something to the whiskey, even in such a small amount.

[bobbyhawks]

FYI - As I have read on the Twitters, J. Rieger and Co. whiskey will make its public debut tonight at the Rieger Hotel Grill & Exchange @9PM. I believe it will be available through the remainder of the weekend before being available statewide.

[bobbyhawks]

Seeing as how I have yet to have a Rieger KC Whiskey at the Rieger Hotel, I will have to stop in soon to do just that. Congrats on the recurring Beard nominations.