COMPLIMENTARY SHIPPING & RETURNS ON ALL ORDERS.

×

  • Wish List
  • My Cart 0
loading media, please wait...

PEWTER FLASK No. 220

Product Code: ZZSPA220

* Required Fields

Product Features

  • olds 8 ounces
    • 5" x 3.25"

Product Tags

Use spaces to separate tags. Use single quotes (') for phrases.

Product Description

The Pewter Flask No. 220 discreetly holds your favorite spirits with subtle charm and a heritage inspired aesthetic. A luxurious departure from the drink carriers of your university days, this leather flask is handcrafted and individually detailed to produce a promise of unparalleled quality and undeniable style.

Product Specifications

  • olds 8 ounces
    • 5" x 3.25"

Stories

Found on the Sound: The Barteca Restaurants

With a manufacturing home-base in southeastern Connecticut for the past 40 years, you can imagine that we've become quite familiar with the culinary scene in Fairfield county. While not the foodie paradise of the metropolis to our south, we've been quite content with the classic New England seafood stalwarts and old-world Italian establishments that have dominated the Constitution State's east coast for as long as anyone can remember. That was until Barteca Restaurant Group's Sasa Mahr-Batuz and Andy Pforzheimer entered the game. The celebrated chefs, world travelers, and bon vivants knew there was an appetite for something more daring along the affluent Metro North Ne...
read full story
With a manufacturing home-base in southeastern Connecticut for the past 40 years, you can imagine that we've become quite familiar with the culinary scene in Fairfield county. While not the foodie paradise of the metropolis to our south, we've been quite content with the classic New England seafood stalwarts and old-world Italian establishments that have dominated the Constitution State's east coast for as long as anyone can remember. That was until Barteca Restaurant Group's Sasa Mahr-Batuz and Andy Pforzheimer entered the game. The celebrated chefs, world travelers, and bon vivants knew there was an appetite for something more daring along the affluent Metro North New Haven corridor. If you've poked around the area at all, you may have taken note. That sexy Malibu-meets-Tulum “taco villa” on the water in Westport? Theirs. The raucous James Beard-winning tapas spot with the open kitchen and a $15,000 Berkel Jamon Serrano slicer? Also theirs. With a handy assist from Culinary Director Adam Halberg, the duo has served up some of the most exciting dining experiences to hit the tri-state area in the past five years. Let's start with Barcelona, the group's flagship enterprise an unassuming, award-winning Spanish and Mediterranean eatery offering the finest small plates of fresh seafood, grilled meats, and Mangialica and Patanegra varieties on the market. Cut on the world class Berkel slicer, the experience of ordering up a plate is one to be savored. On a recent visit to the Greenwich location, Executive Chef and Le Cirque and Joel Robuchon veteran Michael Lucente schooled us on the process. While the kitchen delivers straight culinary prowess, the bar and wait staff is another force to be reckoned with. The wine list, developed by Wine & Spirits Director Gretchen Thomas (and expertly poured by the fearless Brandon at the bar) features the largest selections of Spanish, Portuguese, and South American wines in America. www.distcalc.info And the service team's knowledge of Galician dining is unparalleled. This is no accident. Batuz and Pforzheimer make it a point to take all staff members from chefs to servers to managers on six-day culinary tours of the menu's motherland; wine tasting in Valencia, tapas sampling in Madrid and Cuenca, and produce education on the farms of the Spanish countryside. These epic tasting journeys not only familiarize the team with the region, the landscape, and the ingredients, but reinforce the customs of Mediterranean hospitality: the art of casual repasts, unhurried meals, the feeling that you're dining with family. The goal is to deliver an authentic experience for patrons back home. These adventurous restaurateurs want to do away with what General Manager Mike Gleason calls the “technical aspects of fine dining that infect staff in the US.” Amazing? There is more. The team behind Barcelona recently launched a new concept with their Bartaco collection of restaurants: a cheerful, surf lodge inspired taco eatery that doubles as the best bar scene on the Long Island Sound. The four-outpost collection delivers to Connecticut the best of many worlds delicious, freshly prepared, and reasonably priced small dishes, and a beautiful environment filled with beautiful people. What more can you ask for in the middle of a trying New England winter than some surfboards and a killer Michelada? We may not have Baja, but we have Bartaco. BARCELONA LOCATIONS Fairfield, CT Greenwich, CT New Haven, CT South Norwalk, CT Stamford, CT West Hartford, CT Atlanta, GA Brookline, MA Washington, DC BARTACO CT LOCATIONS Westport, CT Stamford, CT West Hartford, CT Port Chester, NY Very special thanks to Ria Rueda on the Barteca team for her help with this article. Ria, that was an evening we won't soon forget! In this story: No. 169 Office
read less

Burger Kings: Ghurka Visits Louis Lunch

  One day in the year 1900 a man dashed into a small New Haven luncheonette and asked for a quick meal that he could eat on the run. Louis Lassen, the establishment’s owner, hurriedly sandwiched a broiled beef patty between two slices of bread and sent the customer on his way, so the story goes, with America's first Hamburger.” This is the story shared with us by Jeff Lassen, fourth-generation owner of Louis Lunch, the legendary eatery made famous by the incident above. Over a Birch Beer, and with the charming salt-of-the-earth spirit only a true New Englander could tell a story, Lassen shared the landmark’s humble beginn...
read full story
  One day in the year 1900 a man dashed into a small New Haven luncheonette and asked for a quick meal that he could eat on the run. Louis Lassen, the establishment’s owner, hurriedly sandwiched a broiled beef patty between two slices of bread and sent the customer on his way, so the story goes, with America's first Hamburger.” This is the story shared with us by Jeff Lassen, fourth-generation owner of Louis Lunch, the legendary eatery made famous by the incident above. Over a Birch Beer, and with the charming salt-of-the-earth spirit only a true New Englander could tell a story, Lassen shared the landmark’s humble beginnings as a horse-drawn lunch wagon in 1895. Twenty years later, the cart selling steak and potatoes found a permanent home on the corner of George and Temple Streets, in the shade of the Yale University campus. There, nestled in a tiny former tannery the size of most people's carports, sat what Lassen calls a little bite of history. Nestled, that was, until New Haven's urban renewal movement of the 1960’s and 70’s threatened Louis Lunch with the development of a high rise in its location. As fate would have it, the story of the impending tear-down was published by the Tampa Times. Upon reading this, a Florida woman contacted the Lassens and offered up a small parcel of land she owned at Crown and College Streets as an alternative location. One week before the demolition was scheduled to take place, Louis’ Lunch had found a new home. With community support the edifice was lifted off its foundation and relocated to its current site. Lassen’s father Ken successfully petitioned for landmark status in 1965 and added a small extension to the building using bricks that had been collected from all the demolished mom-and-pop establishments that hadn’t been so lucky. Today these bricks, and others that have been donated from all over the world, make up the walls of the dining area, the newest of which was received from Benjamin Franklin’s gravesite. Now about the food. In classic Connecticut style, Louis’ Lunch keeps it simple and straightforward. Burgers tomatoes, cheese, or onions only on toasted white bread, no condiments, period. But trust us, this is all you need. One bite of Lassen’s burger confirmed this. The proprietary blend of five meats, ground daily on site, and cooked in original century-old cast iron grills (only 9 at a time) is the only secret the purist Lassen claims to keep. “It’s all about the meat.” New Haveners would agree; it’s not unusual to see a crowd waiting up to an hour for one of the deftly grilled patties, though the average is 5-15 minutes. Potato salads and pies are made by Jeff’s mom and wife, and the employees are all friends and family, shared “Paul”, a Louis' Lunch vet of twenty years. When asked about the lack of Coca Cola, Lassed explains matter-of-factly that during the Great Depression his great grandfather called Coke for a refill and was priced out (it was selling on the black market for exorbitant prices) so he moved to Pepsi products. Currently you can get Foxcon Park sodas, Snapple teas, and Pepsi. “How do you know when the burger is ready?” was our last question to the ever-patient Jeff. “Practice,” he says.,  Well, the Lassens certainly have had enough of that. Visit Louis' Lunch and explore the Yale campus like a native with the, Blazer Backpack. Louis Lunch 261-263 Crown Street New Haven, CT 06510 (203) 562-5507 www.louislunch.com      
read less

Off With Their Heads: The Art of Sabrage

By the time this is posted it will be New Years Eve, so if you’re reading this blog regularly then a) you have fantastic taste, and b) you’re probably going to be doing some celebrating tonight. And like all great celebrations, it’s likely going to involve Champagne. Copious amounts of it. Which is why there’s no better time than tonight than to exhibit your mastery of sabrage, the act of opening of a champagne bottle with a sword. There are a number of skills that every true gentleman should have included amongst his arsenal. Some are purely practical- how to change a tire, or grill a perfect steak. Others are a mix of function and style- tying your own bow tie, banking a shot in pool. But sabrage is a skill that should be posse...
read full story
By the time this is posted it will be New Years Eve, so if you’re reading this blog regularly then a) you have fantastic taste, and b) you’re probably going to be doing some celebrating tonight. And like all great celebrations, it’s likely going to involve Champagne. Copious amounts of it. Which is why there’s no better time than tonight than to exhibit your mastery of sabrage, the act of opening of a champagne bottle with a sword. There are a number of skills that every true gentleman should have included amongst his arsenal. Some are purely practical- how to change a tire, or grill a perfect steak. Others are a mix of function and style- tying your own bow tie, banking a shot in pool. But sabrage is a skill that should be possessed for one reason and one reason alone- because it looks awesome. The first step to successful sabrage is gathering the proper tools. The first is your blade. While an actual sword wins for style points (we’re fans of using a kukri, the traditional knives of Gurkha warriors for reasons we shouldn’t need elaborate) it isn’t a necessity. A traditional dinner knife or even a metal ruler will do- sharpness isn’t a factor, as it’s the dull side of the blade that’s used in the act. Secondly you’ll need a sealed bottle of Champagne or sparkling wine. Preferably French and of the vintage variety, not because it makes sabrage easier, but because it tastes better. This is a special occasion, and no one wants to be known as the guy who cheaped out on the bubbly. It’s a delicacy after all, and delicacies are supposed to be expensive. Due to the carbonation within, an unopened bottle of champagne naturally contains a great amount of pressure, and you are going to use this pressure to your advantage. Remove the foil from the neck completely, as well as the cage surrounding the cork. This cork, or more specifically the rim of glass around it, is now your target. And as with most successful battles, you want to strike your enemy where it is weakest. Luckily for you the spot where a bottle is quite literally the weakest is easy to find. All bottles will have a seam where the two sides were fused together. Most you will be able to find by sight alone, some will involve running your thumb around the bottle until you feel a slightly protruding ridge. Follow that ridge up the bottle until you find the place where it meets the lip of the neck. This is the exact point where you will be separating, in one fell swoop, that glass lip, cork included, from the rest of the bottle. Hold the bottle straight out from you, pointed slightly higher than parallel to the ground. Point it too low and your prized liquid will dump all over the floor, point it too high and you’ll lose precious momentum. Position the bottle so that the seam is running directly down the center. Bend your slicing elbow at a ninety degree angle, and place your blade, dull side down, firmly at the base of that seam. Then, pressing the blade strongly along the seam the entire way, extend that bent arm fully and powerfully. If done correctly, the blade will crack the bottle right where the seam meets the lip, and the internal pressure will take over from there, jettisoning the cork, rim, and a small spurt of champagne several feet into the air in one glorious fluid motion. Once you’ve completed your sabrage immediately lift the bottle upright to decrease spillage and then distribute the champagne to your admiring onlookers, you modern day swashbuckler you. And definitely resist the urge to sip directly from your newly decapitated vessel, for as heroic as that last action may have been, that’s still broken glass, and it doesn’t belong in your mouth. Now that you know the tricks, the next step is to practice self control. Don’t go lopping the top off of every bottle you see, as there’s a fine line between slick and showing off, and the novelty loses its value. Yet for everything there is a time and place, and for the great art of sabrage there’s no better place than your New Years fete, and no better time than the stroke of midnight. Cheers to a magnificent 2014.
read less

Do You Have A Story?

We would love to hear about the adventures you have had with your Ghurka accessories.  Easily upload photos and stories by clicking below.

Share Your Story

Ghurka Features

  • Our Leather

    Ghurka leather is never pretreated to remove any flaws, we must begin by using the most naturally flawless hides available. While we utilize a variety of leather types based on which is best suited to a particular product, the majority of our goods are made from French calfskin. Calfskin has a finer grain and softer feel than traditional cowhide as the younger age of the animal brings less exposure to the harsh elements, the main cause of imperfection. French calfskin in particular is considered the finest in the world due to the fact that farms in France do not use barbed wire, one of the leading causes of mars and scratches. As no two skins are completely alike, each and every handcrafted leather Ghurka product will have an individual character that adds to its unique patina as it ages.

  • The Stitching

    We use an extra-thick spun nylon that should never snap or fray, and all of our craftsmen ensure that each and every piece is stitched to our exacting standards. A careful review of any two parts of a Ghurka leather luggage piece will reveal exactly the same number of stitches per inch, a requirement for anything that leaves our workshop. The placement of these stitches is equally exact, precisely laid out to the millimeter to ensure that every bit of leather is assembled to last a lifetime.

  • The Brass

    Brass is the only metal we've found that offers the strength, durability, and reliability that have become our hallmark. Every single piece of our hardware - from zippers, buckles, and hooks to the smallest of snaps and rivets are made solely from this rugged and beautiful material. A great deal of time and expense has been invested in perfecting our brass zippers. Every single tooth is individually machined and polished to ensure flawless operation after years of continuous use. And since all of our leather briefcase and leather travel bag hardware is solid brass and never plated, it too will develop a unique character and patina as it ages alongside our famous leather.

  • The Process

    Since our founding, Ghurka has set out to manufacture the highest handcrafted leather goods available in the U.S. This has always begun with using only the finest hides in the world. While there are endless varieties of leather available, only a handful pass the rigorous selection process required to bear the Ghurka medallion. Likewise, our signature solid brass hardware and trademark stitching process ensure that our bags deliver an unparalleled owner experience and lifetime of use.

  • Our Leather

    learn more

    show less

    Our Leather

    Ghurka leather is never pretreated to remove any flaws, we must begin by using the most naturally flawless hides available. While we utilize a variety of leather types based on which is best suited to a particular product, the majority of our goods are made from French calfskin. Calfskin has a finer grain and softer feel than traditional cowhide as the younger age of the animal brings less exposure to the harsh elements, the main cause of imperfection. French calfskin in particular is considered the finest in the world due to the fact that farms in France do not use barbed wire, one of the leading causes of mars and scratches. As no two skins are completely alike, each and every handcrafted leather Ghurka product will have an individual character that adds to its unique patina as it ages.

  • The Stitching

    learn more

    show less

    The Stitching

    We use an extra-thick spun nylon that should never snap or fray, and all of our craftsmen ensure that each and every piece is stitched to our exacting standards. A careful review of any two parts of a Ghurka leather luggage piece will reveal exactly the same number of stitches per inch, a requirement for anything that leaves our workshop. The placement of these stitches is equally exact, precisely laid out to the millimeter to ensure that every bit of leather is assembled to last a lifetime.

  • The Brass

    learn more

    show less

    The Brass

    Brass is the only metal we've found that offers the strength, durability, and reliability that have become our hallmark. Every single piece of our hardware - from zippers, buckles, and hooks to the smallest of snaps and rivets are made solely from this rugged and beautiful material. A great deal of time and expense has been invested in perfecting our brass zippers. Every single tooth is individually machined and polished to ensure flawless operation after years of continuous use. And since all of our leather briefcase and leather travel bag hardware is solid brass and never plated, it too will develop a unique character and patina as it ages alongside our famous leather.

  • The Process

    learn more

    show less

    The Process

    Since our founding, Ghurka has set out to manufacture the highest handcrafted leather goods available in the U.S. This has always begun with using only the finest hides in the world. While there are endless varieties of leather available, only a handful pass the rigorous selection process required to bear the Ghurka medallion. Likewise, our signature solid brass hardware and trademark stitching process ensure that our bags deliver an unparalleled owner experience and lifetime of use.