Pécharmant – The Best Alternative to Bordeaux Wine

In a challenging year for the distilled spirits industry, sales have taken a downturn, declining by 2.2% to approximately $36.4 billion in 2025. The industry faced significant challenges that led to the closure of some distilleries and a surge in bankruptcy filings. Despite this backdrop, leaders in the sector expressed optimism, citing a continued consumer interest in innovative spirits, such as ready-to-drink cocktails.

Amidst these changes, The Alton Distillery, known for its whiskey and vodka, has filed for Chapter 11 bankruptcy protection. This marks the second bankruptcy filing for the parent company, SVG 26 LLC. The initial filing in September 2025 was dismissed, and a subsequent request for reconsideration was denied in April 2026. The most recent petition was submitted on April 15, 2026, in the U.S. Bankruptcy Court for the Eastern District of New York, where SVG 26 aims to restructure its debts and continue operations.

The first Chapter 11 filing had raised concerns due to a lack of legal representation, resulting in an order to dismiss the case in February 2026. SVG 26 initially reported assets and liabilities ranging from $1 million to $10 million.

The Alton Distillery, which has been operational since 2010, produces a variety of spirits, including its Peace Vodka and various whiskeys. The distillery has garnered several prestigious awards, including a gold medal for its 5-year-old New York Straight Bourbon Whiskey and accolades for its rye whiskey and vodka.

Despite the difficulties, The Alton Distillery remains a notable player with a reputation for quality, as demonstrated by its award-winning products.

For more information:

• The Alton Distillery
• Chapter 11 Bankruptcy
• Distilled Spirits Council

On a Friday night in Manhattan, celebrity chef Marc Murphy hosted a sold-out "Wyoming Night," showcasing Jackson Beef and Wyoming Whiskey to an eager audience. The dinner, priced at $295 per plate, featured a variety of Wyoming delicacies, including ribeye and hanger steak sourced from Mead Ranch in Jackson. Diners, some donning cowboy boots, reveled in the experience that brought a taste of the Cowboy State to New York City.

Murphy, who has a history of organizing beefsteak dinners—a tradition dating back to the 19th century—infused his events with a modern twist, offering a welcoming atmosphere for all, complete with utensils. “It’s always a blast,” he remarked on the gatherings, emphasizing their gluttonous nature filled with good food, drink, and socializing.

The idea for this Wyoming-themed feast was sparked by Fatima Asis, the brand manager for Wyoming Whiskey. During a conversation with Murphy, she proposed the event coincide with an annual Professional Bull Riders competition at Madison Square Garden. This led to a unique collaboration, enabling guests to enjoy premium beef flown in from Wyoming, signifying a strong connection between the state’s rich cattle ranching heritage and New York’s storied steakhouse reputation.

David DeFazio, co-founder of Wyoming Whiskey, highlighted the importance of showcasing Wyoming’s offerings. He was present at the event, embodying the spirit of Wyoming hospitality among the New Yorkers curious about the event. “It was a really fun and very social evening where we featured Wyoming in every way possible,” he shared.

As the evening unfolded, many guests who initially had limited awareness of Wyoming began to appreciate its culinary gems, further bolstering Wyoming Whiskey’s recognition across the nation. DeFazio noted that it’s invigorating to see the brand available in bars and restaurants throughout the country.

As the evening drew to a close, Murphy anticipated the impact of the event in terms of winning over the discerning palates of New Yorkers. “If it’s good they’re going to change their minds,” he said, noting that the whiskey received positive feedback throughout the night, demonstrating that the allure of the Cowboy State has a universal appeal, even in one of the world’s most iconic cities.

Connecticut is witnessing an exciting development in the world of spirits: the rise of American single malt whiskey. After receiving federal recognition at the end of 2024, this whiskey category draws inspiration from the single malt scotches of Scotland, and it is catching on across the state.

Several distilleries in Connecticut are now crafting their unique versions of single malt whiskey, following strict production guidelines. To qualify as American single malt, the whiskey must be:

• Made, aged, and distilled at a single distillery
• Composed of 100% malted barley
• Distilled to a proof of 160 or less
• Aged in oak barrels no larger than 700 liters
• Free from added coloring, flavoring, or blending materials

Within this framework, a variety of flavor profiles emerge, ranging from floral and bright to dark and rich. One notable contender is Litchfield Distillery’s American Single Malt, which became a staple in their offerings in 2023. This whiskey is crafted using 100% Connecticut malted barley sourced from Thrall Family Farm in Windsor. It stands out for its clean and bright profile, making it a great choice for newcomers to the single malt scene.

Two Roads Distilling, known for its innovative brewing techniques, recently launched Coolship American Single Malt Whiskey. This spirit evolved from a beer fermented in a coolship and showcases unique flavors derived from American-grown malts, including maple-smoked barley.

Looking ahead, Veritable Distillery in Stonington is gearing up to release its own single malt whiskey by 2027, while Tenmile Distillery, located just across the New York border, has developed some of the most pleasant single malts in the country. These products are worth a visit for enthusiasts seeking to explore the evolving landscape of American single malts.

For further exploration of this new whiskey category, consider visiting these distilleries: Litchfield Distillery, Two Roads Distilling, Veritable Distillery, and Tenmile Distillery.

Why settle for a single dessert when you can enjoy a delightful combination? The Rum Crumb Cake merges the rich flavors of rum cake with a coffee cake-inspired crumb topping and a simple rum glaze. This cake offers a complex flavor profile thanks to the incorporation of dark rum, making it an indulgent choice for weekend brunch, a sumptuous afternoon snack alongside coffee, or even a late-night treat.

For those who prefer a non-alcoholic option, you can replace the rum in the glaze with milk, adding a hint of vanilla for extra flavor.

If there are any leftovers, simply store the crumb cake in an airtight container at room temperature for up to three days.

Ingredients

Crumb Topping

• Cooking spray
• 1/2 cup (110 g) packed light brown sugar
• 1/2 cup (60 g) all-purpose flour
• 1 tsp ground cinnamon
• 4 tbsp cold unsalted butter, cut into 1" pieces
• 1/2 cup chopped raw walnuts

Batter

• 2 cups (240 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1 cup (200 g) granulated sugar
• 1 3/4 cups (1 1/2 sticks) unsalted butter, softened
• 3/4 cup (160 g) packed light brown sugar, divided
• 2 large eggs
• 1 tbsp dark rum
• 3/4 cup sour cream
• 1/2 cup chopped raw walnuts
• 2 tsp ground cinnamon

Rum Glaze

• 1/2 cup (60 g) confectioners’ sugar
• 1 tbsp dark rum or milk

Directions

Crumb Topping

1. Preheat the oven to 350°F and grease a 9" round baking pan with cooking spray.
2. In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Add the butter and mix with your hands until the mixture holds together. Stir in the walnuts and put the mixture in the refrigerator until you’re ready to use it.

Batter

1. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
2. In a large bowl, use a handheld mixer to beat the granulated sugar, butter, and 1/2 cup of brown sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the rum.
3. Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Then, fold in the sour cream.
4. In a small bowl, combine the walnuts, cinnamon, and remaining 1/4 cup of brown sugar.
5. Spread half of the batter in the prepared pan, sprinkle with the walnut mixture, add the remaining batter on top, and then finish with the crumb topping.
6. Bake for 50 to 55 minutes, covering with foil if the crumb topping browns too quickly. Allow the cake to cool.

Rum Glaze

1. In a small bowl, mix the confectioners’ sugar with the rum, adding 1 tsp of water at a time until the mixture achieves a smooth consistency suitable for drizzling.
2. Transfer the cooled cake to a platter and drizzle the glaze over the top.

Enjoy this unique and delicious treat!

The best-selling vodka brand in America is Tito’s Handmade Vodka, which has surpassed Smirnoff to claim the top position in the U.S. vodka market. In 2024, Tito’s sold an impressive 12 million cases, while Smirnoff followed with 7.9 million cases. New Amsterdam, Svedka, and Absolut also ranked, but at significantly lower sales.

Tito’s beginning originated from Bert "Tito" Beveridge’s small-scale distillation efforts in Austin, Texas. In 1997, after dealing with regulatory hurdles, he launched his brand, focusing on corn as the base ingredient due to its cost-effectiveness and gluten-free nature. Despite the claims of the vodka being "handmade," it has faced legal scrutiny over the accuracy of that label, as Tito’s mass production renders the term somewhat misleading.

Nevertheless, the brand has thrived largely due to its perceived affordable quality, typically priced a little over $25 for a liter bottle. This combination of marketing as "handmade" and offering a good value has solidified Tito’s status as a leader in the U.S. vodka market.

For more details, visit Market Watch and Slate.