NotCouture has had so much wearable goodness as we ease into fall/winter… feeling the darker side of things today, so here’s a roundup of some dark, edgier pieces that caught my eye lately… enjoy! Click the images to find out more!
Remember the Frietag Reference Collection i obsessed about when they pre launched in silver with 10 Corso Como and gold with Colette? (I gave in to the 10 corso como laptop sleeve) Well the full collection has now launched ~ and it’s stunning! Freitag Reference collection - microsite they even explain - “Since 1993 FREITAG has been manufacturing bags inspired by messengers riding on wheels. Now we turn to those messengers writing on paper. Messenger comes from message; and today, the media are the horse that carries him.” Luckily, in addition to the paper these messengers are writing on, lots of the bags have great laptop sleeves built in too! BUT - beyond this series of 14 stunning bags (a combination of their classic truck tarp bags taken further with sleeker designs and linen lining), there is the daily paper and pop up shop! ” REFERENCE is also a newspaper. Printed at the REFERENCE editoral space on a lead press from 1840, inspired by cut-outs from other newspapers commented on by the Bros., guests and you. Currently, all THE DAILY REFERENCES are reunited and will be published as THE REFERENCE soon. The REFERENCE editorial space is a shop and reading room at Grüngasse 21 in Zurich, where coffee and the new product line are compiled for your enjoyment.” Check out more on the line, as well as close ups of the one i lust for the most… on the next page!
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*NOTCOT in food+drink
- 09.30.10 -
Don’t laugh. But on unexpected product reviews of sorts ~ while running around The Macallan estate and distillery, one of the most coveted tools we ran into was this Swiss made Socorex Pistol Grip Syringe… for everything from pulling samples when mixing our own whisky to using it to squirt just the perfect 10ml of water to dilute our drinks… and it’s SO fun… and as you can see, i had a bit too much fun taking pics of it in the dark while we were watching the trippiest animated/stop motion Macallan video from the 90’s (watch the insanity of “Journey to the Center of the Malt” here on facebook). But, back to the syringes, they are awesome! The spring pulls back for you to load it up perfectly. It would make for some really fun, precise water wars… but imagine how fun they would be as a conversation piece on your bar when it comes time to dilute your scotch every so perfectly? See the pics on the next page!
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Yum! Here’s a roundup of some of the delicious inspiration we’ve found over at Tasteologie this week! Yes, that is some panda sushi… and yes that says “pound of butter”… also, lots of delectable sweets! Click the images to explore and find out more!
*NOTCOT in food+drink
- 09.29.10 -
This morning, we attempted to create our ideal whisky from (amongst others) the samples we collected from 12 year old casks of The Macallan. Bob Dalgarno, The Macallan Whisky Maker, taught us so much about the art of whisky making, and the complicated challenge of smelling, tasting, and seeing how to make the perfect bottles of The Macallan, to that perfect smell/taste/color we’ve come to know and love. As he explained the difficulty of making something so consistent from so many varying casks of whisky, and even deciding which casks are decided to be set aside to age longer and such ~ the most creative aspect to emerge was his challenge to us to smell the differences between an array of samples to attune our palates… only to ask us to create in our minds… our ideal whisky. What does it smell like? What does it taste like? What does it make you think of?
And from that, The Macallan NOTCOT Edition was born… can it ever be recreated? Probably not. But i have one little bottle of it! I apparently like my scotch smooth with a deliciously dark maple flavor amidst the spicy woody spanish sherry oak… (Macallan 18 is my everyday favorite ~ but the upcoming Masters of Photography series, omg, deliciousness)… in my head i imagined a cozy comforting log cabin, and since it was early, on not too much sleep, and after a light breakfast… i was loving the maple aromas, i think i had pancakes on my mind…
Anyhow, it is unbelievably hard trying to decipher the aromas, figuring out which samples to mix, finding the right notes to layer for that drinkable delicious whisky with a nice long finish… but we tried. And bonus points to Evan from Cool Hunting who was definitely the whisky maker with the most potential in our group! His smelled divine! And delicious too! Don’t get me wrong, NOTCOT edition is yummy as well ~ my bottle of that is coming home with me! It was incredibly fun and fascinating to play with the awesome syringes to mix samples in our bottles, measure the percentage of alcohol, taste test, and more ~ while i’m no master whisky maker in the making, i definitely have a new appreciation for exactly how much work is going into even just mixing the right casks to make the bottles that show up on the shelf! But, that’s enough rambling for now ~ you really must see how incredible The Macallan lab/Bob’s office is! And the process we went through making our own Macallan whisky ~ all on the next page!
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SO! As you probably know by now, The Macallan has me out in scotland, exploring and learning and playing with all things scotch. In fact, they’ve kept me so excitedly busy, it’s been hard to find enough time to process and post! Or even figure out where to start… so here’s how its going to go, i’ll share the most unique bits as i can! And one of the most exciting places to start is ~ SAMPLING!
With so many thousands of casks in so many warehouses with all these slight variations in wood, in atmosphere, in unexplained magical natural occurrences that may make even casks from the same batch differ in flavor, colors, and more, the only way to find and create the perfect single malt is through sampling, tasting, and keeping an eye on each cask as the whisky within matures over time (so anywhere from 5 years to decades?)… on amazingly awesome experiences, we got to go along with the Macallan boys (Thanks, Jim and Gary, and apologies for the times i accidentally squirted whisky on you!) and actually get our hands dirty and help do the sampling! From drilling holes, pumping out samples, filling vials, (maybe sneaking a taste here and there) and plugging the hole! See the process we experienced in the warehouse on the next page!
The picture above? Can you believe that is the Macallan 1964 that is filling the Lalique Cire Perdue - This 1946 cask became 64 years old in January 2010!
i can’t even begin to tell you how incredible these warehouses smell.
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*NOTCOT in nature
- 09.28.10 -
Update! Hi. So here’s the deal ~ its 2:30am in scotland ~ i’m with The Macallan exploring their distillery and estate for a few days, and there’s SO much incredible stuff i took pics of and got super excited about today ~ but i’m supposed to be up in a few mere hours for another full day! SO, not being able to quite organize a proper post on any of that yet ~ you can keep up on some of the craziness via twitter and also see pics coming in from my phone over at Life.NOTCOT.com…
… and for tonight? I just wanted to leave you with one of my latest happy inspiration obsessions. Highland Cows! On the next page you can see some of my various run ins with them over the last week and a half. Brown ones, white ones, black ones, light brown ones… big ones and little ones, HUGE ones on bridges in the dark, and close ups with The Macallan herd as well… they just have the most adorably shaggy coats (which keeping them warm, means they have super lean meat)… the emo-est moppy hair that flops over their eyes… and apparently they are quite docile and are some of the smartest bovines! Anyhow, i’m off to sleep, but check out the pics on the next page!
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Here’s the forth post in our Inspiration series! Sponsored by Veer.com ~ we get to have some fun and go image researching across the internet around random themes inspiring us at the moment.. and share what we find! This time fascination with food textures close up has lead to this album being made on Veer!!! And leo helped round up some amazing close up looks at food close up that’s been inspiring us across the web ~ perhaps its Tasteologie that has food on the mind lately ~ but the intersection of food and design is so beautifully inspiring! See it all on the next page!
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Another stunning week means another stunning roundup of design goodness from NOTCOT.org. To find out more about each post, click its individual image.
*NOTCOT in food+drink
- 09.26.10 -
Yes, lemon seeds sometimes sprout INSIDE the humongous lemons on my lemon tree back in LA. Just got these pics from Linhchi over there of the THIRD lemon we’ve found this happen in. (Remember the first one?) This time it is even sprouting some serious roots… so i had to share the pics as i stare in amazement. We’re debating whether to plant it in the ground, or try to stick it back in the lemon to see how much further it will go… see more pics on the next page!
Update - it’s incredible! She found 3 more in the next 5 she cut ~ and they have multiple sprouts going! She is the sproutmaster.
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Took a little walk down to the British School of Falconry at Gleneagles today (ok, so, i crossed the maze of hedges - seriously, like a maze for kids to play in - and the tennis courts, and was at the falconry school!) ~ and it was absolutely mesmerizing watching the birds that were out in the viewing cages! So gorgeous… there’s something incredibly inspiring about these stunning birds of prey… also, i realized they almost always look sad/angry, but do make some impressively stern expressions… and i took a ton of pics. There are Steppe Eagles, Golden Eagles, Peregrine Falcons, and Harris Hawks. Go take a peek on the next page for some falconry fun!
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Apparently IKEA has released what may be the coolest styled ingredients cookbook ~ “Hembakat är Bäst” (Homemade is Best). Filled with 30 recipes for baked goodies broken down by ingredient… i’d love to see this in person! Rumor has it that it’s free in swedish IKEAs? (Anyone have one? or an extra?) The photos by Carl Kleiner are absolutely amazing! Don’t laugh, but its been quite the mystery guessing from the precise geometrically laid out ingredients what these pictures might MAKE! So much google image searching as i guess and see! (Don’t worry, i’ve put the google image search links in for you, so you can play along at home as well!) See the images i found at Carl Kleiner’s site on the next page ~ and if you have a copy, or can help me find a copy, do drop me a comment? Thanks!!!
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*NOTCOT in design
- 09.25.10 -
Paul Budnitz’s I Am Plastic, Too is like a who’s who of toys. Everyone’s in there And the photographs are so beautiful, for all the collectibles/art pieces you may have missed, or didn’t have room on the shelf for, you can admire them for eternity in his second book. It’s no surprise that the founder of Kidrobot has issued what looks like the ultimate glossy toy yearbook… so many NOTCOT friends and favorites are included from the Rocketworld guys to Andy Bell to Amanda Visell to Joe Ledbetter to…. really there are too many to name, and too many gorgeous pages in the book… so i tried to take pics of things that excited me as i flipped through it! In addition to rounding up some of the best toys of the year, there are also interviews scattered throughout the book with various artists. And as such a lovely coffee table book, definitely adding this one to the gift list for any toy art lover! Take a browse through the book with me on the next page!
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FoodParc just opened in NYC at 6th Ave and 29th Street ~ it’s like a high tech foodcourt of sorts, and Anna and Sean of Sub-Studio popped by to take a look for us! Of course they also tasted a bunch of food for us too.. and it sounds like quite the unique bacon-fest! From Bacon Snack and Hash browns with bacon and cheddar and onions inside to Benton’s Smoked Bacon Egg Rolls and Steamed Shrimp, Bacon & Watercress Dumplings… luckily there were also beautiful juices and flatbread sandwiches to even it out as well! “FoodParc is a serious, yet fun, accessible culinary destination. It has 4 distinctly different food and beverage concepts and a full-service bar that includes: The Press, RedFarm Stand, Fornetti, and 3Bs (Burgers, Bacon, and Beer)” The Press is you go to cafe, RedFarm Stand is an asian concept with a twist by Joe Ng of Chinatown Brasserie, Fornetti has italian salads, sandwiches, pastas and more, and 3Bs is exactly as it sounds! All housed in a 20,000 square foot indoor/outdoor, modern space ~ futurist and conceptual designer, Syd Mead (of Blade Runner, Aliens, and TRON) created the environment… and it’s no surprise that in addition to old school ordering, you can also order from all 4 restaurants at once at the self serve monitors! Take a peek at it all on the next page…
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