Pécharmant – The Best Alternative to Bordeaux Wine

For the first time in 15 years, Bulleit is introducing a new core whiskey to its lineup, named Bulleit ’87. This whiskey is a unique blend of bourbon and rye, marking a significant milestone for the Diageo-owned brand. The launch took place at the Tales of the Cocktail conference in New Orleans and is set to hit select retailers across the nation in September at a price of $29.99.

The name ’87 doesn’t represent an age; instead, it honors the year Bulleit was founded. It reflects the brand’s rich history in rye whiskey, seen in its high-rye bourbon and the Bulleit 95 Rye.

To craft Bulleit ’87, the bourbon is distilled, barreled, and aged at its Shelbyville, Kentucky facility, while the rye is produced and aged in Indiana. Each whiskey is matured separately for at least four years and then finished in their original barrels with toasted American and French oak staves for an additional four to six weeks before being blended at 45% ABV.

In terms of flavor, the whiskey offers notes of caramel and brown sugar, with a finish that combines sweetness and rye spice, making it ideal for sipping either neat or over ice.

Phil Gelineau, Bulleit’s whiskey R&D manager, likened the blending process to making a cake, where the bourbon acts as the sponge, rye serves as the chocolate shavings, and the staves act as the buttercream that brings the flavors together.

Bulleit ’87 represents the brand’s effort to innovate while staying true to its roots. Bulleit’s connection to rye dates back to its inception, where Tom Bulleit was inspired by a family recipe rooted in high-rye whiskey.

Notably, Bulleit hasn’t introduced a new whiskey to its permanent range since the launch of Bulleit Rye in 2011. Although they have experimented with limited releases and higher-end whiskeys in recent years, the release of ’87 offers fans a new year-round option alongside its original bourbon and rye.

Supporting the launch will be a 15-city sampling tour, showcasing the whiskey paired with local foods. In addition, the bottle itself has a new design featuring a blue label, setting it apart visually from other Bulleit products.

In summary, Bulleit ’87 combines the best of the brand’s bourbon and rye heritage into one compelling bottle, aiming to capture the heart of its whiskey philosophy.

Some countries have food and drinks intrinsically tied to their national identity, and for Russia, vodka holds this iconic status. Despite not being the largest producer globally, vodka has been an integral part of Russian culture and celebrations for centuries. While in the United States, it’s often seen simply as a party drink or cocktail ingredient, Russians approach vodka with a distinct ritual.

Traditionally, vodka in Russia is served chilled and consumed in one swift gulp from a shot glass, often accompanied by various snack foods known as zakuski. These may include pickles, cured herring, and dark bread, helping to soften the spirit’s bite. A common misconception is that Russian vodka is predominantly made from potatoes, but it’s actually derived from grains like wheat or rye. The grains undergo fermentation and multiple distillations to achieve a highly purified spirit, which is then blended with pure water for bottling. Many premium brands even use glacial water in their production, and filtering through activated charcoal adds to the vodka’s clean taste.

To truly enjoy vodka comme un Russe, it’s best to gather friends, reflecting a custom that dates back to the Soviet era, where people often pooled resources to buy a bottle together—a practice called soobrazitnatroikh, or "think for three." Accompanying this ritual with food is essential; after each shot, sipping on zakuski can help ease the intensity of the spirit. Moreover, it’s recommended to chill the vodka in the fridge, but avoid freezing it.

Vodka’s role in Russian culture has deep historical roots. It arrived in Russia in the late 14th century via ambassadors from Genoa, bringing with it a grape-based spirit initially valued for its medicinal qualities. Russians soon adapted this method using local grains, evolving what would eventually become vodka. Russian innovations, such as charcoal filtration introduced by scientist Theodore Lowitz in 1780, refined vodka’s texture and flavor. The industry saw significant standardization under Tsar Alexander III in 1894, who established vodka should be 40% alcohol by volume (ABV)—a standard still upheld today.

The tumult of World War I and the subsequent prohibition that lasted into the early Soviet era affected vodka consumption significantly. It wasn’t until the prohibition was lifted under Joseph Stalin in 1924 that traditional vodka consumption resumed. Many Russians emigrated during this period, spreading their vodka traditions globally. The rise of the Smirnoff brand and the popularization of drinks like the Moscow mule in the U.S. solidified vodka’s association with Russia in popular culture.

For those looking to appreciate vodka the Russian way, it’s not just about drinking; it’s about the experience—sharing the moment with friends, enjoying the food, and savoring every sip.

After a 15-year hiatus, Bulleit has introduced a new whiskey to its permanent lineup. Bulleit ’87 is a unique blend of bourbon and rye whiskey, marking a first for the brand. Launched at the Tales of the Cocktail conference in New Orleans, this 90-proof whiskey will be available nationwide in September for approximately $29.99.

The name "87" is not an age statement but a nod to the year Bulleit was founded, as well as the brand’s roots in rye whiskey. This new creation combines components from both the bourbon and rye, with the bourbon distilled and aged at Bulleit’s Kentucky distillery, while the rye is processed in Indiana. Each whiskey ages for a minimum of four years before they are blended, incorporating toasted American and French oak staves in their original barrels for additional maturation.

Celebrated whiskey R&D manager Phil Gelineau describes the blend as akin to a cake, where bourbon acts as the sponge, rye offers a chocolate-like touch, and the oak staves add a rich buttery quality. With tasting notes of caramel, baking spices, and a rye spice finish, Bulleit ’87 is designed primarily as a sipping whiskey, either neat or on the rocks.

While ’87 marks a significant addition to Bulleit’s offerings since the release of Bulleit Rye in 2011, the brand has engaged in various limited and premium whiskey releases during this period. Most notably, Bulleit recently showcased a 20-year-old rye whiskey, priced at $299, marking a noticeable contrast to the more accessible Bulleit ’87.

The launch of Bulleit ’87 will be backed by a 15-city sampling tour, emphasizing its versatility and the blending of unique flavor profiles. It will also feature a distinct blue label, differentiating it from Bulleit’s traditional offerings.

For further details, you can read more about the whiskey here.

When it comes to summer cocktails, milk isn’t typically the first ingredient that comes to mind. However, the Strawberry Milk Punch offers a delicious and refreshing twist that should change that perception. This drink highlights the classic combination of strawberries and cream, transforming it into a sophisticated cocktail that utilizes a technique known as milk clarification.

In milk punches, the acidity in the cocktail reacts with milk to form curds, which can be filtered out, leaving a stunningly clear and smooth drink. This process not only enhances the visual appeal but also contributes to a silky texture that adds depth to the flavor profile of the cocktail.

The Strawberry Milk Punch recipe expertly balances fresh strawberries with vodka, gin, and complementary liqueurs, including Licor 43 for vanilla sweetness and Aperol for a hint of orange and rhubarb. The clarified milk combination of whole milk and buttermilk brings a pleasant tartness that makes this cocktail perfect for hot weather.

Recipe for Strawberry Milk Punch

Ingredients for a Single Drink:

• 1 oz. vodka
• 0.5 oz. gin
• 0.25 oz. Licor 43
• 0.125 oz. Aperol
• 0.5 oz. lemon juice
• 0.5 oz. simple syrup
• 1 oz. strawberries
• 1 tsp. cracked coriander seeds
• 0.33 oz. buttermilk
• 0.66 oz. whole milk

Instructions:

1. Prepare Strawberries: Smash the strawberries and combine them with vodka and gin. Allow to infuse for at least 24 hours for optimal flavor, though shorter infusions still work.

2. Mix Ingredients: Add Licor 43, Aperol, lemon juice, and simple syrup to the strawberry mixture and stir well.

3. Combine Milks: In a different container, mix buttermilk and whole milk. Gradually add the cocktail mixture into this milk mixture, gently stirring to initiate the clarification process.

4. Strain the Punch: After 2 to 10 minutes, carefully strain the mixture through a coffee filter or layers of cheesecloth. This may take time, but patience is key to achieving clarity.

5. Infuse Flavor: Add cracked coriander seeds to the filtered cocktail and let it infuse for 15 to 30 minutes before straining out the solids.

6. Serve: Pour 3 to 3.5 oz. over ice in a rocks glass, stir for a few seconds, and garnish with a twist of lemon peel.

This Strawberry Milk Punch is not just visually stunning but also embodies a refreshing summer flavor combined with the unexpected richness of milk, making it an ideal cocktail for gatherings or simply enjoying on a hot day.

It’s important to recognize the influence that temperature and oxidation have on the taste of whiskey. Just as wine should not be stored atop a refrigerator due to heat, whiskey is also sensitive to these factors. The best way to preserve whiskey’s flavor is to keep it unopened. If for some reason that isn’t feasible, it’s crucial to leave it in its original bottle to avoid oxidation’s detrimental effects.

Experts, such as Matt Klette from Proximo Spirits, caution against transferring whiskey into other containers, like decanters. Unless a decanter is completely airtight, it won’t provide any advantage over the original bottle. Moreover, the original packaging of many premium whiskeys often reflects the craftsmanship that goes into their creation, making it worth displaying rather than hiding away.

Regarding whiskey’s longevity, Klette explains that whiskey doesn’t spoil, even when opened. As long as it’s stored in a cool, dry place away from sunlight, it remains drinkable. While oxidation may cause flavors to become less pronounced over time—especially after ten years—it does not render the drink bad. The change is subtle and mainly evident to those who are discerning when it comes to tasting fine whiskeys.

Interestingly, Klette reassures that whiskey does not age or improve in the bottle in the manner that wine does. Therefore, there’s no need to hesitate to enjoy an unopened bottle; it will taste just as good now as it will in the future.

For further insights on whiskey and its storage, you can read more here.