It's Whiskey Time!

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The Five-Course Whiskey Pairing Dinner at M’tucci’s Bar Roma features two distinct brands, Jefferson’s and Rabbit Hole. Both distilleries and their distillers respect tradition, but both have a modern take on what bourbon and rye can be.

Founded in 1997, Jefferson’s is the brainchild of Trey Zoeller and his father Chet, a famed bourbon historian. They were continuing a family whiskey tradition that goes back to Trey’s 8th generation grandmother who was arrested in 1799 for the “production and sales of spirituous liquors.” His curious and experimental mindset has allowed him to push the boundaries of bourbon whiskey. Upholding tradition, yet always discovering new possibilities.

Rabbit Hole was founded in 2012 by Kaveh Zamanian. His true calling was set into motion when he met and fell in love with his wife Heather, a native of Louisville. It was then that Kaveh’s passion for America’s native spirit took hold, leading him to ultimately step away from a successful career as a clinical psychologist and psychoanalyst to start his own spirits company. Kaveh and his family moved to Kentucky, where Rabbit Hole came to life. Driven by the desire to put Rabbit Hole at the forefront of the American spirits category, he put everything on the line to start a spirit brand that would do just that.

At the opening of the tasting center in 2018, Zamanian told Distillery Trail Magazine: “We’re opening Kentucky’s newest whiskey distillery. Out of nothing… on a place that was a run-down warehouse and a vacant lot, there is now a building that raises the bar in the science of distillation and the art of hospitality. In the heart of Louisville, a place where midwestern grit and southern hospitality come together, a modernist cathedral is built around the process of making whiskey. At Rabbit Hole, transparency is physically manifested in the building, as windows to every step of the operation is honored and in proud view. We look forward to welcoming enthusiasts and aficionados of bourbon and American whiskey to our home.”

The Third Course is paired with one of Jefferson’s bourbons that is unique in the American whiskey distilling scene.

Jefferson’s Ocean: Aged at Sea ® Bourbon – A boat is a singularly uncommon place to age bourbon whiskey. But when inspiration struck Trey Zoeller on the deck of his friend Chris Fischer’s research ship, he couldn’t help but imagine the possibilities. While watching Jefferson’s Reserve bourbon rock gently in its bottle, Trey and Chris wondered what would happen to bourbon aged on the bow of a ship. How would the constant agitation of the sea affect the aging process of Jefferson’s bourbon whiskey? Three years later, they got their answer: the constant agitation and changing climate imparted a sweet, caramelized flavor reminiscent of dark rum, while the salty ocean air and sea spray gave the bourbon the savory, briny character of an Islay Scotch whiskey.

Don’t miss the chance to taste these special Bourbons paired with a menu created by our chefs. Space is limited for the May 16th dinner, so click the button below the menu and reserve your table now. Our chefs and the Jefferson’s/Rabbit Hole Whiskey Ambassador will be on hand to describe each pairing.

Mother’s Day at M’tucci’s

There are only a few openings for reservations for Sunday (hint: Treat Mom on Saturday!)

Dessert for mom! Mixed Berry Chantilly Cake, Mango coulis, raspberry tuile

ABQ Journal People’s Choice Awards

Voting is open until May 15. Click here to Vote for Us

Best Italian - Best Business Lunch - Best Pizza - Best Upscale Dining - Best Cocktails

Best Seafood - Best Happy Hour - Best Chef: Shawn Cronin

Manhattan Project Winner

Your votes were counted and we have a winner!! Rome at M’tucci’s Bar Roma is the winner of the Manhattan Project and will be visiting Kentucky Bourbon country soon. Ask him for his winning Manhattan during your next visit.

Rome's Manhattan

Woodford Reserve Rye, Antica Carpano Vermouth, Luxardo Liqueur,Angostura & Plum Bitters, Luxardo Cherry Juice, Lemon Twist

Weekend Specials

Mother’s Day Specials Served all Weekend

M’tucci’s Italian - Weekend Cocktail

Sweet Like Mama - Hendrix Gin, Coconut Milk, Fresh Lemon Juice, Blueberry Lavender Syrup, Muddled Fresh Blueberries & Mint


M’tucci’s Modern - Weekend Cocktail

Flowers for Your Mom Spritz - Los Poblanos Lavender Gin, Ramazotti Rosatto, Lavender Bitters, Hibiscus Syrup, Fresh Lemon Juice, Splash of Soda, Sparkling Wine Float

Mama Mia! - Absolut Peach, St. George Pear, Prickly Pear Syrup, Fresh Lemon Juice, Hellfire Bitters, M’tucci’s Rosso Float

M’tucci’s Twenty-Five - Weekend Cocktail

Mom’s A Peach - Absolut Raspberry Vodka, Peach Alchemist, Fresh Lemon Juice, Honey Simple

Berry Passionate - Absolut Vanilla Vodka, Passion Fruit Alchemist, Fresh Lemon Juice, Simple Syrup, Muddled Blackberries

M’tucci’s Bar Roma - Weekend Cocktail

Tutti Netarre (Everyone’s Nectar) - Creator’s Cut Bourbon Whiskey, Amaro Montenegro, Peppercorn Bay Leaf Simple Syrup, Orange Bitters, Lemon Juice

Live Music for May

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

5/14 Gilbert Uribe

5/17 Justin Nuñez 

5/21 Shane Wallin

5/24 RJ Perez 

5/28 Lani Nash

5/31 Shane Wallin 

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

5/12 RJ Perez 

5/18 Oscar Butler 

5/19 Lani Nash

5/25 Shane Wallin 

5/26 Alex Long 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

5/12 Justin Nuñez 

5/18 Javier Ortega

5/19 Melissa Rios

5/25 Matt Jones

5/26 Marissa Lynch

Teddy Roe’s Bar on Mondays

15th - Scott Hooker

18th Tracey Whitney

22nd Dave Grimm

Thanks for reading. See you next Friday. Ciao!

We Love Whiskey

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As with many foods and beverages that we love, the earliest record of distillation of alcohol was in Italy in the 13th century, where the product was used in monasteries for medicinal purposes. The art of distillation spread to Europe, Ireland and Scotland in the 15th century.

George Washington had a distillery at Mount Vernon and whiskey was used as currency during the Revolutionary War. The term “moonshine” was coined in 18th century Scotland when an excise tax on Scotch whisky forced distillers to work at night to avoid the tax man.

In the U.S., bourbon must be distilled from no less than 51% corn and rye whiskey must be at least 51% rye. Tennessee whiskey must be filtered through sugar maple charcoal before aging. Aging only occurs in wooden casks - not in the bottle. Bourbon must be aged in new charred barrels. There is no aging requirement, however bourbon and rye aged more than two years will have “Straight” on the label.

Elijah Craig, a Kentucky Baptist minister and distiller, is credited with inventing bourbon and being the first to age it in charred wooden barrels. Read on to see the Elijah Craig specials for the week at M’tucci’s Italian.

This leads to the Whiskey Pairing Dinner at M’tucci’s Moderno on Thursday, October 20. The menu is below. In order to create a Five-Course dinner with unique dishes and cocktails, our talented chefs, Cory Gray, Shawn Cronin and Jorge Monterossa sat down with GM Robin Dibble for an intense tasting and planning session.

Some of the labels for the Whiskey Pairing Dinner at M’tucci’s Moderno on October 20.

“It's no secret that we are all whiskey enthusiasts, so this is a dinner we have been wanting to do for a while. Cocktail dinners are always fun because it takes a lot more collaboration within our team to create a drink (possibly try a sip) and fine tune it and the food to work together,” said Shawn Cronin, Partner/Company Chef.

“We started by tasting the cocktails before creating the menu. Robin, Shawn, Jorge and myself collaborated on the dishes. We tossed around ideas and fed off of each other to create each dish. We are incorporating a lot of menu ideas and concepts into this menu from the Pulpo dish to the Seared Lamb and the Amaro-Glazed Guanciale. Jorge is really growing as a chef - in monumental strides,” said Chef/Partner Cory Gray

“This is the first time we’re technically doing an Amuse at the beginning of the dinner. A “bonus course” if you will, which is meant to get the appetite excited and give your tastebuds a ‘heads up’,” said Robin Dibble, General Manager/Operating Partner at M’tucci’s Moderno.

”The first cocktail, the Tree Fort, is not meant to punch you in the face. Honestly, none of these drinks are meant to do this, but some are much more robust than others. The Tree Fort isn’t glamorous, but it’s familiar and is meant to be refreshing and easy to drink. Think of a unique twist on a whiskey and coke, Bourbon takes a supporting role alongside the citrus oil and smooth round cola notes. Fernet is also added to bring some bitter herbal notes to balance the sweetness and calm the stomach.

The flatbread on the first course is also intended to get the digestive juices flowing. The Amuse has some very familiar/appetite-inducing flavors. Bacon, onion jam, sourdough - ‘delicious’.

As the menu moves through each course, the focus is rooted in the excitement for the holiday season ahead. As we count down the last 3 months of the year, we all start to get a little sentimental. For this reason we chose to use some unique, yet sentimental, ingredients to prepare comfort food inspired dishes. We want to enjoy some familiar, yet elevated dishes. For example, Lamb is often traditionally saved for holidays and special occasions. “Pulpo” is also a specialty near and dear to us at M’tucci’s. Octopus is a protein which is often prepared for celebratory meals, and deserves the upmost respect and appreciation during its preparation.

Every cocktail we have prepared for this dinner includes barrel-aged spirits as a main ingredient. Bourbon, Scotch, and Rye, are all utilized for their rich and warm flavor profiles. While most of these spirits are generally very big and bold on their own, our goal was to temper and support those big flavors and use them to then support and enhance each dish. Bourbon and Rye can be fairly intense. The have the ability to “take over” a palate. Our goal is to celebrate bourbon and barrel aging while also acknowledging each spirits ability to play a supporting role, rather than be the loud and dominant star of the show.

This dinner is going to be delicious and a lot of fun! We’re all very excited to get the holidays started a little early ,” he said.

Two New Whiskey Specials at M’tucci’s Italian

Every week, a Whiskey flight featuring three different spirits, will be available. There will also be three unique Old Fashioned cocktails from which to choose. The whiskey flights will change each Thursday. This week we are featuring the Small Batch Kentucky Straight Bourbon Whiskey, the Toasted Barrel Kentucky Straight Bourbon and the new Straight Rye Whiskey from Elijah Craig.

Old Fashioned

Smooth Ambler with Old Forrester 1920 - $10

Diplomatico Rum Old Fashioned - $11

Michters American Old Fashioned - $12

Weekend Specials

M’tucci’s Italian

Ravioli - Roasted Olives & Ricotta filling, Spicy Capicola, Butternut Squash, Caramelized Onions, Sun-Dried Tomatoes, Spinach, Gorgonzola Thyme Cream Sauce, Pecorino, Micro Greens $25

14 oz Rib Eye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Mahi Mahi - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $27

Braise - Pomegranate Red Wine Lamb over Red Beet Risotto, Brussel Sprouts, Mint, Pomegranate $27

Weekend Cocktail

Old Fashioned Choice -Choose one: Old Forrester 1920, Diplomatico Rum, Michters American Bourbon


M’tucci’s Moderno

14 oz. Ribeye - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan-Seared Ruby Trout - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Sackett Farms Pork Picatta - Arugula, Tomatoes, Capers, Feta Cheese, Spaghetti, Leon Butter Sauce $21

Weekend Cocktail

Whiskey Sour - Minor Case Rye, Lemon Juice Simple Syrup, Egg White


M’tucci’s Twenty-Five

Veal Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $36

Pan-Seared Ruby Trout - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $27

Lobster Linguine - Butter-Poached Lobster, Roasted Fennel, Grape TomatoesSugar Snap Peas, Lobster Cream Sauce $32

Weekend Cocktail

Black Cauldron- Jefferson’s Reserve Bourbon, Giffard Cassis Noir, Walnut Liqueur, Simple Syrup, Walnut Bitters & Smoke


M’tucci’s Bar Roma

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $27

Pasta D’Anatra - Confit Duck Thigh, Caramelized Onions, Fresh Herbs, Smoked Citrus & Mint Cream Sauce with House Made Spinach Pappardelle, topped with a Fried Egg, Fried Parsley and Maldon Sea Salt $26

Weekend Cocktail

Spice Spice Baby - St. George, Kahlúa, Simple Syrup, Half & Half, Cinnamon

Live Music for October & November

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm


10/16 Nathan Fox

10/19 Cali Shaw

10/23 Rob Martinez

10/26 Shane Wallin

10/30 Shane Wallin

11/2 Lani Nash

11/6 Nathan Fox

11/9 Rj Perez

11/13 Oscar Butler

11/16 Shane Wallin

11/20 John Martinez

11/23 Ron Martinez

11/27 Shane Wallin

11/30 Oscar Butler

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

10/14 Lani Nash

10/20 Oscar Butler

10/21 Alex Long

10/27 Matt Jones

10/28 TBD

11/3 Amy Faithe

11/4 Jason Seel

11/10 John Martinez

11/11 Lani Nash

11/17 Rj Perez

11/18 Matt Jones

11/25 Rob Martinez

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

10/14 Matt Jones

10/20 Gilbert Uribe

10/21 Oscar Butler

10/27 Lani Nash

10/28 Rj Perez

11/3 Cali Shaw

11/4 John Martinez

11/10 Rob Martinez

11/11 Rj Perez

11/17 Matt Jones

11/18 Lani Nash

11/25 Alex Long

Thanks for reading. See you next Friday. Ciao!

M'tucci's Cocktail Culture

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There have been so many food-related stories at M’tucci’s in the past few months, we have neglected to talk about our cocktail & beverage program, which complements our chef-driven kitchens and completes the culture that is M’tucci’s.

That culture was created by Partner Austin Leard when M’tucci’s Italian first opened eight years ago. Austin brought a commitment to quality, a dedication to consistency and the talent to innovate. Qualities that are as important to M’tucci’s identity as is our exceptional food. In addition, he has recruited and trained a group of bartenders who are given the freedom to create weekly cocktail specials, which often become permanent fixtures on the menus at all three locations. Let’s look at a few of the mainstays of our program: M’tucci’s Shrubs, M’tucci’s Private Label Wines, M’tucci’s Private Select Maker’s Mark, and our dedication to Italian aperitivi and digestivi.

But, first, a gallery of some of the creative cocktails created by our team at all three locations during the past few months:

M’tucci’s Twenty-Five

M’tucci’s Moderno

M’tucci’s Italian

Soon after joining M’tucci’s, Austin started one of our most successful projects: M’tucci’s Shrubs. Our guests are big fans of the cocktails made with M’tucci’s Shrubs. Shrubs are a sharp, tangy infusion of fruit, vinegar and sugar. They can be traced back to American colonial days, though regions across the globe, from the Middle East to Asia, have offered their own unique interpretations. The American version of the shrub dates back to 17th century England where vinegar was used as an alternative to citrus juices to preserve berries and other fruits.

M’tucci’s Private Select Makers Mark

In the summer of 2019, M’tucci’s partners Chris O’Sickey and Austin traveled to Kentucky to create M’tucci’s own special profile bourbon. At Maker’s Mark a 53-gallon barrel was filled with cask strength Maker’s Mark and select staves of different types of oak. It then aged for another 9 weeks in a cold limestone cave. After the aging was completed, our bourbon was  bottled in unique Private Select bottles. M’tucci’s Private Select Maker’s Mark is the signature spirit for our unique Old Fashioned cocktail.

Great spirits and ingredients are important, but the people behind the bar are most important. Today, meet two of them.

Arcy Law, Bar Manager at M’tucci’s Italian

Arcy got his start in bartending right after turning 21. It was at M'tucci's Moderno where, “I found the passion for bartending thanks to Austin Leard,” he said.

“I think our cocktail program is one of the best in the city because we focus on balance and execution. We aren't here to sling drinks, instead we provide a mesmerizing experience that keeps our guests coming back.”

“It's very hard for me to narrow down what my favorite spirit is, but I drink more whisky than anything else. However, I'm always switching to new cocktails each month. If I had to put my finger on the one cocktail I love to make, it would be one we create, bringing new flavors that surprise our guests. One of those examples is the Sangria we are featuring this weekend. It is based on a recipe that a good friend of mine brought back from France that dates back to the early 1900's. We create a base by mixing citrus peels, white wine, fruit, honey, and other spices and marinate them overnight. The cocktail is made fresh to order by adding other spirits and red wine. It is truly a unique cocktail.”

Matt McMillian, Bar Manager at M’tucci’s Moderno

Matt has worked in restaurants since he was 16. He got excited about bartending/cocktail culture at a restaurant that is no longer open.

He said, “M’tucci’s cocktail program is successful because it’s guest focused. We’re here so our guests have the best experience possible. The freedom to create something special for the guest is pretty cool and keeps our jobs interesting.”

When he is not working, he loves bourbon, and tiki cocktails. “You just can’t beat a well made Mojito, Caipirinha or Mai Tai - perfect for a summer afternoon.”

Weekend Specials

M’tucci’s Italian

16 oz Hand-Cut NY Strip: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $32

Pan-Seared Swordfish - Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce $29

Pesto Ricotta Ravioli: M’tucci’s Cotto Ham, Spring Peas, Caramelized Onion, Sun-Dried Tomato, Lemon Cream Sauce $23

Pasta Della Forma

House Made Spaghettini & Piave Vecchio Cheese, Minimum of two orders, Prepared Table side - $38, Chef’s Condiments Add $3

Appetizers

Beer-Battered Herbed Ricotta-Stuffed Squash Blossoms: Capers, Aioli Pickled Zucchini $10

Clam Toasts & Pancetta with Fennel, Sun-Dried Tomato, White Wine Butter Broth $12

Weekend Cocktail

Aperol Bergamot Spritz: Mionetto Prosecco, Aperol, Italicus Rosolio di Bergamotto Liqueur

Sunday Only

Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

M’tucci’s Moderno

10 oz. Hand-Cut NY Strip: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $32

Pan-Seared Alaskan Halibut: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $34

Sackett Farm Pork Piccata: Arugula, Tomatoes, Caper Lemon Butter Sauce $19

Weekend Cocktail

Aperol Bergamot Spritz: Mionetto Prosecco, Aperol, Italicus Rosolio di Bergamotto Liqueur


M’tucci’s Twenty-Five

12 oz. Hand-Cut NY Strip: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $26

Pan-Seared California Halibut: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $23

Black Mussels, Spicy Nduja White Wine Brodo, M’tucci’s Bacon, Gigante Beans, Marinated Tomato, Roasted Red Onions, Garlic and Green Olive Tapenade $27

Gelato: Chocolate Hazelnut

Sorbetto: Blood Orange

Weekend Cocktail

Aperol Bergamot Spritz: Mionetto Prosecco, Aperol, Italicus Rosolio di Bergamotto Liqueur

IT’S HERE!!

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Now in Albertsons Markets in Albuquerque, Santa Fe and Taos. Old World Artisanal Italian Sausage from M’tucci’s. It’s made with spices and red wine, and is sourced from a single family farm. ONLY $5.49 per pound. Better quality for a lower price than the large mass-produced brands.

Live Music at M’tucci’s

M’tucci’s Moderno and M’tucci’s Twenty-Five will resume live music on Thursday, June 17 with your favorite local musicians. See the Events listing on our Facebook pages. Thursday performances are 7:00-9:00 and Friday performances are 8:00 - 10:00.

M’tucci’s Moderno

6/25 Kirk Matthews

7/1 Kirk Matthews

7/2Lani Nash

7/8 Melissa Rios

7/9 RJ Perez


M’tucci’s Twenty Five

7/1Lani Nash

7/8 Kirk Matthews

Thanks for reading. See you next Friday. Ciao!

M'tucci's Private Select Bourbon

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M’tucci’s has an amazing cocktail program that includes hand-crafted Shrubs, staff-created cocktails, and our own riffs on some of the classic cocktails. Our selection of bourbon and rye are among our most popular. So, to increase our commitment to craft cocktails, we sent two of our managing partners (Chris O’Sickey and Austin Leard) and our bar manager (Trey Godwin) to Bourbon country, primarily around Louisville, Kentucky.  

When they arrived, they were asked why they were visiting, and the three responded in unison, “We’re here for the whiskey.” They were promptly corrected, “You mean bourbon.”

Their goal was to soak up the culture of bourbon and bring it back. However, they did a little more than just sip bourbon and soak up the culture.

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“Since we sell a lot of whiskey, our goal was to find a program that was unique and would allow us to buy our own one-of-a-kind barrel. After some research, we discovered that Maker’s Mark had a program that would be unique for us,” said Austin Leard.

Maker’s Mark started distilling in 1953 and is still owned by the same family today. Their attention to detail, their passion for quality ingredients, and the slow, exact aging they demand, are what make this bourbon special. You can read about their story here.

In 2010 they released Maker’s Mark 46, which was their first new product since they distilled the original Maker’s Mark Bourbon. The son of the founder created the Maker’s Mark 46 barrel select bourbon by adding a combination of seared French Oak staves to their barrel-aged bourbon for an additional 9 weeks (on top of the 5 3/4 to 7 years of aging). The flavor profile of the 46 has a higher level of caramel and vanilla. The success of this process led to the Private Select program, which led us to Kentucky.

In the tasting room, there are five different styles of wood staves which have been added to five different barrels of fully matured Maker’s Mark at cask strength for an additional 9 weeks. After tasting the five flavor profiles, our guys started blending flavors to find the perfect blend that that would be uniquely for M’tucci’s. Maker’s Mark claims that there are more than 1,000 possible combinations.

Chris, Trey and Austin mixed and blended and created four different flavor combinations and they ended up choosing #4 - one was too spicy, the second one didn’t have enough spice and one didn’t have enough full mouth-feel. After creating the combination that they felt was right, they went to the barrel room and uncapped a barrel and removed the top rings. Ten selected seared French oak staves were added and the barrel was reassembled. Then the 53-gallon barrel is filled with cask strength Maker’s Mark, where it will age for another 9 weeks in a cold limestone cave. After the aging is complete, our bourbon will be bottled in unique Private Select bottles. M’tucci’s Private Select Maker’s Mark will be just under 108 proof.

Trey, Chris and Austin each initialed our unique Private Select labels, which are printed on an old 1935 hand cranked printing press, then they signed our barrel, which we will display in our restaurants. 

Look for M’tucci’s Private Select Maker’s Mark Bourbon to arrive in 12 weeks or so, depending on delivery times.

Austin filling the 53 gallon barrel with what will become M’tucci’s Private Select Maker’s Mark Bourbon.

Austin filling the 53 gallon barrel with what will become M’tucci’s Private Select Maker’s Mark Bourbon.

In addition to the Maker’s Mark experience, our three M’tucci’s guys visited the Jim Beam Still House where they saw Jim Beam White Label being made. They sampled  Knob Creek, Basil Hayden, Bookers, and Bakers and visited Angel’s Envy. One day, they took a break from bourbon and went to Copper and Kings, a distillery that specializes in brandy. Their aging program features a selection of brandies aged in a variety of barrels that have held rum, tequila and even port.

While they toured some Maker’s Mark rack houses, they learned about the unique look of the rack houses that stems from the days of prohibition. As the whiskey ages in barrels, the evaporation (the Angel’s Share) would produce a black mold on the exterior of the buildings. This was a telling a sign for federal agents looking for illegal bourbon production during the dark days of prohibition. Now all of the rack houses are painted black.

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When M’tucci’s Private Select arrives, you can look for three things:

M’tucci’s Private Select will become the main bourbon in our Old Fashioned (now Stranahan’s).

We’ll create a Signature Cocktail (maybe two).

We will expand our private select program beyond bourbon.

Chris said that the passion for bourbon in Kentucky permeates every aspect of their lives. Bourbon is as important in the toniest hotel lounge as it is in the dark, basement dive bar. 

“I’m excited to bring our Private Select Bourbon to M’tucci’s and share it with everyone else,” he said. 

Won’t that be a fantastic Christmas present??

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M’tucci’s Private Select Maker’s Mark Bourbon barrel is resting here right now!

M’tucci’s Private Select Maker’s Mark Bourbon barrel is resting here right now!

NEWS FROM M’TUCCI’S

LABOR DAY: All of our restaurants will be open normal hours on Labor Day, so if you’re around, we are too!

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR

Happy hour is back and better than ever. Lucky 7 Happy Hour features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints.

M’tucci’s Moderno

Weekend Specials

Squid Ink Rissotto - Baby Scallops, Calamari, Mushrooms & Marinated Tomatoes

Tomaresca, Chardonnay, Abruzzo, Italy: Balanced acidity, lite fruity aftertaste, slightly dry

Icelandic Cod Buttery to medium texture

Bottega Vinaia, Pinot Grigio, Italy: Delicate floral notes, fruity aromas from pear and peach, a little dry with balanced acidity

Cut of the Day: 24 oz Porterhouse

Sassarogale, Sangiovese, Italy: Notes of wild berries, cherries and a moderate spiciness

Gelato - Stracciatela
Sorbet - Peach Champagne

Lemonade - Peach Ginger

8:30 Friday 8/30: Lani Nash Live in the bar

7:00 Thursday, 9/5: Oscar Butler Live in the bar

M’tucci’s Italian

Weekend Specials

Pan-Seared Seafood- Robalo, Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula with Lemon Beurre Blanc & Capers

Ravioli - Fennel Roasted Duroc Pork & Goat Cheese Ravioli, Artichoke Roasted Summer Squash & Red Bell Pepper, White Wine Butter Sauce, Arugula, Shaved Parmesan

Rotisserie - Garam Masala Roasted Duck Legs, Garlic Mashed Potatoes, Grilled Asparagus, Cherry Balsamic Reduction

Cut of the Day - 24 oz T-bone, Croquets Grilled Asparagus, Balsamic Reduction

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M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market continues to offer amazing pastries in our display case every day. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

Fresh Mozzarella and Burrata, plus Aged Balsamico for Caprese Salad. All you need is tomatoes.

M’tucci’s Catering

Recently, we catered the New Mexico Make A Wish foundation fundraiser. We provideda full bar and the buffet included Charcuterie Boards, Shrimp Boards, Chianina Meatballs and Arancini. Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!