On the occasion of my tenth anniversary at Bauman Rare Books (how did that happen?), I decided to open a bottle of champagne with a sword. I first attempted sabrage with one of my work sabers, but I found it too light. Cavalrymen insist on a heavy sword when opening champagne, so I switched to one of my cutlasses, which had the needed heft. Check out the video!

Hilbert’s Second / First Camera: Patrick McCuen
Still Photography: Theresa Mercadante
Safety Staff: Margaret Tolland and Ann Drourr
Editing: Paul Fleming

Champagne: Mumm Napa, Brut Prestige, Napa Valley
Music: Peter Tchaikovsky, “1812 Overture,” finale

“Sabrage is a technique for opening a Champagne bottle with a sabre, used for ceremonial occasions. The sabre is slid along the body of the bottle to break the entire neck away from the bottle, leaving only the base of the bottle open and ready to pour. The force of the backside of the blade hitting the lip breaks the glass to separate the collar from the neck of the bottle. Note that one does not use the ‘sharp’ side of the blade, but instead, turns it around. The cork and collar remain together after separating from the neck.”

Hilbert draws his saber, which ultimately proved unequal to the task.

For some reason we have a bear head, dubbed Bad News Bear. The least I can do is offer him some champagne.

Patrick gets video of Hilbert on the terrace at 1608 Walnut Street.

E-Verse designer Jennifer enjoys some of Bruce Dickinson’s “Trooper” ale.

E-Verse bartender Tommy was celebrating his tenth year as well.