October 2023 277

Rumble Inc (NASDAQ: RUM) has experienced significant fluctuations in its stock price in recent weeks. Over the past seven days, RUM stock has seen a decline of -1.17%, with even larger declines of -27.67% over the past month and -38.92% over the past quarter. These numbers indicate a high level of volatility in the market.

Analysts have provided varying opinions on the stock, with one analyst rating it as a “buy,” one as a “hold,” and none as “overweight” or “sell.” The average price suggested by analysts for RUM is $10.00, which is significantly higher than the current market price. This suggests that analysts believe there is potential for the stock to rebound in the future.

RUM has a 36-month beta value of 0.82, indicating that the stock is less volatile than the overall market. This may make it an attractive option for investors seeking stability in their portfolios.

One factor that may be contributing to the decline in RUM stock is the company’s focus on free speech. While this platform has gained attention for its commitment to allowing users to freely express their opinions, it has struggled to attract content creators who often turn to Rumble as a last resort or when they are well compensated. This lack of organic growth may be impacting the company’s financial performance.

Despite the recent decline in stock price, RUM is trading at a relatively low valuation compared to its projected sales growth for 2024. This may present an opportunity for investors who believe in the company’s long-term potential.

It’s worth noting that RUM has seen a significant loss of -62.58% over the past 52 weeks and a decline of -14.79% over the past year. These numbers indicate that the company has struggled to rebound from its low point.

In terms of profitability, Rumble Inc currently has a net margin of -28.96%. This indicates that the company is operating at a loss. The total capital return value is set at -11.21%, while the invested capital returns are at -3.72%. The equity return is currently at -20.88%, and the asset returns are at -18.44%.

Rumble Inc’s capital structure shows a debt-to-equity ratio of 0.42, indicating that the company has a moderate level of debt. The long-term debt to equity ratio is 0.25, suggesting that the company has a relatively low amount of long-term debt.

When considering the company’s liquidity, the ratio stands at 22.09, indicating that Rumble Inc has a relatively high level of liquidity. This may be reassuring for investors concerned about the company’s ability to meet its short-term obligations.

In conclusion, Rumble Inc has experienced a decline in its stock price in recent weeks, with mixed opinions among analysts. The company’s focus on free speech has not resulted in significant organic growth, and it is currently trading at a significant distance from its 50-day moving average and 52-week high. However, some analysts believe that the stock presents a buying opportunity, and it is trading at a relatively low valuation compared to projected sales growth. Investors should carefully consider these factors before making any investment decisions.

When you’re on vacation, it’s easy to indulge in a frozen, super sweet daiquiri. But let’s pause for a minute and appreciate the classic, simple daiquiri. We’re talking about the unfrozen kind, no strawberries or bananas involved. Just three ingredients: white rum (although some bartenders will get creative with dark or flavored rum), fresh lime juice, and simple syrup. Simple, yet delicious.

Now, imagine a scenario where Papa likes his daiquiri a little stronger. Who can blame him? The simplicity of this cocktail allows all the flavors to shine. You can taste the molasses, caramel, and vanilla sweetness from the rum, the refreshing citrus flavor from the lime juice, and the perfect touch of sweetness from the sugar. It’s no wonder why the daiquiri is one of the most popular cocktails of all time.

But here’s the thing, choosing the right rum is crucial for a great daiquiri. So, we asked some of our favorite bartenders to share their go-to rum for a classic daiquiri. These experts know their stuff, so listen up!

Federico Doldi, food & beverage director at Gansevoort Meatpacking in New York City, recommends the Bacardi Reserve Ocho Rye Cask Finish. This rum not only delivers the classic aged rum profile you want in a daiquiri but also brings some smokiness to the mix, making it perfect for cold winter daiquiris.

Petr Balcarovsky, lead bartender of The Apparatus Room in Detroit, suggests the Detroit City Summer Rum. This rum adds a crisp and refreshing twist to the daiquiri, thanks to its beautiful production and composition. With notes of Jamaican funk, ripe banana, pineapple, and clove, this rum takes your daiquiri to the next level.

Benjamin Brinton, general manager at Merriman’s Waimea in Hawaii, loves using Appleton Estate Jamaican White Rum in his daiquiris. Jamaican rums always pack a ton of character and flavor, and this one is no exception. It’s light-bodied with hints of vanilla, toffee, tropical fruits, and gentle spices.

Tsuru Goto, food & beverage manager at Society Cafe in New York City, prefers using Santa Teresa 1796 for a more sophisticated and nuanced daiquiri. This complex aged rum brings fruity, sweet notes of chocolate fudge, caramelized bananas, candied nuts, and butterscotch to the cocktail.

Amber Milner, director of beverage at Diplomat Beach Resort in Hollywood, Florida, opts for an aged rum like Ron Zacapa 23. This solera-aged rum, aged between six and twenty-three years, offers complex flavors of dried fruit and baking spice, which pairs beautifully with the simple syrup and lime in a classic daiquiri.

Aleksander Simic, bartender at Hutong in Miami, believes that a great rum for a classic daiquiri is often a matter of personal taste. He suggests trying different options and finding the one that suits your palate. Experimentation is key!

So, there you have it. The experts have spoken. Whether you go for the Bacardi Reserve Ocho Rye Cask Finish, Detroit City Summer Rum, Appleton Estate Jamaican White Rum, Santa Teresa 1796, Ron Zacapa 23, or any other rum that tickles your fancy, just remember to savor the simplicity and elegance of a classic daiquiri. Cheers!

The Daiquiri, a classic and refreshing cocktail loved by many. It’s a simple drink, consisting of just three ingredients – rum, lime juice, and simple syrup. While traditionally made with light or white rum, there are actually many different rums that can be used to create a delicious daiquiri. In this blog post, we will explore some alternative rum options and hear from some experts in the industry on their preferred choice for this beloved cocktail.

First up, we have Clay Crocker, beverage director at Branja in Miami, who recommends Bacardi Superior as his go-to rum for a daiquiri. He believes that its clean and neutral flavor profile allows the lime juice and simple syrup to shine, creating a perfectly balanced cocktail. With an ABV of 43% and an average price of $25, Bacardi Superior delivers a smooth canvas for the flavors of the daiquiri to be highlighted.

Next, we have Mike Herchuck, director of operations at American Social Bar & Kitchen in Miami, who opts for Rhum Barbancourt 5 Star. This Haitian rum offers both quality and depth of flavor, making it an excellent choice for a classic daiquiri. Mike notes that the cinnamon notes from this rum come out beautifully when shaken up, adding a unique twist to the drink. Despite the purists’ preference for white rum, Mike stands by his choice unapologetically.

Moving on to Dennis Baby, head bartender at Kagi Maldives Resort & Spa in the Maldives, he recommends Privateer New England White Rum from Massachusetts as a base for a classic daiquiri. This rum is light enough to be used in a daiquiri but has bold characteristics that make it stand out against other light rums. Dennis describes the rum as complex with hints of funk, passion fruit, and vanilla, making for an intriguing flavor profile.

For those looking for a more affordable option, Kevin Beary, beverage director at Three Dots and a Dash in Chicago, suggests Flor de Caña 4 Extra Seco white rum. This rum is matured for four years before being charcoal filtered to remove its color and impurities. Known for its crisp, dry, and complex flavor profile, it pairs well with any fruit you want to include in your flavored daiquiri.

Lastly, Vincent Bolognini, head bartender at Due West in New York City, prefers J.M. Rhum Blanc 100 Proof. He appreciates the beauty of the daiquiri being a one-spirit drink and believes that using an Agricole rum with a higher proof and depth of flavor enhances the overall experience. With notes of mango, papaya, and overripe bananas, this rum truly makes the daiquiri shine.

In conclusion, while light or white rum like Bacardi Superior may be the traditional choice for a daiquiri, there are plenty of other rums that can be used to create a unique and delicious cocktail. Whether you prefer the clean and neutral flavor of Bacardi Superior, the cinnamon notes of Rhum Barbancourt 5 Star, the complex flavors of Privateer New England White Rum, the affordability of Flor de Caña 4 Extra Seco, or the nuances of J.M. Rhum Blanc 100 Proof, there is a rum out there for everyone’s taste. So next time you’re craving a daiquiri, don’t be afraid to experiment and try something new – you may just discover your new favorite combination. Cheers!

When it comes to enjoying a daiquiri, there are endless possibilities. From frozen concoctions to fruity variations, there is no shortage of options to satisfy your taste buds. But sometimes, simplicity is key. The classic daiquiri, made with just three ingredients, is a timeless drink that allows the flavors to shine through. No frills, just pure enjoyment.

Forget the frozen daiquiris with their overly sweet flavors and artificial ingredients. We’re talking about the un-frozen kind, the one that takes you back to the roots of this iconic cocktail. Made with white rum, fresh lime juice, and simple syrup, this drink is a testament to the beauty of simplicity.

The key to a great daiquiri lies in the rum. While some may opt for dark or flavored rum, the true essence of this drink lies in the classic white rum. The molasses, caramel, and vanilla sweetness of the rum blend perfectly with the fresh citrus flavor from the lime juice and the sweetness from the sugar. It’s a match made in cocktail heaven.

To ensure you’re getting the best daiquiri experience, it’s important to choose the right rum. We asked some of our favorite bartenders for their recommendations, and here’s what they had to say:

– Federico Doldi, food & beverage director at Gansevoort Meatpacking in New York City, suggests Bacardi Reserve Ocho Rye Cask Finish. This rum offers the classic aged rum profile you want in a daiquiri, with a hint of smokiness that adds depth to the drink.

– Petr Balcarovsky, lead bartender of The Apparatus Room in Detroit, recommends Detroit City Summer Rum. This rum is crisp, refreshing, and filled with bright flavors, making it the perfect choice for a wholesome daiquiri.

– Benjamin Brinton, general manager at Merriman’s Waimea in Waimea, Hawaii, loves Appleton Estate Jamaican White Rum. With its notes of vanilla, toffee, and tropical fruits, this rum adds character and flavor to any rum cocktail.

– Tsuru Goto, food & beverage manager at Society Cafe in New York City, suggests Santa Teresa 1796. This rum brings a more complex and nuanced version of the classic daiquiri, with fruity and sweet notes that elevate the drink.

– Amber Milner, director of beverage at Diplomat Beach Resort in Hollywood, Florida, prefers Ron Zacapa 23. This aged rum, with its complex dried fruit and baking spice flavors, adds a twist to the classic daiquiri while still staying true to its roots.

– Aleksander Simic, bartender at Hutong in Miami, believes that the best rum to mix into a classic daiquiri is often a mystery. Sometimes, it’s the unexpected choice that surprises and delights the palate.

So, the next time you’re in the mood for a daiquiri, consider going back to the basics. Embrace the simplicity of this iconic cocktail and let the flavors of the rum, lime juice, and simple syrup take center stage. With the right rum in hand, you’re guaranteed to have a memorable and delicious daiquiri experience. Cheers!

Different Blog Post Title: “Discovering the Perfect Rum for a Classic Daiquiri”

Introduction:

The daiquiri is a beloved classic cocktail that combines the refreshing flavors of lime and simple syrup with the rich, smooth taste of rum. While many enthusiasts recommend using light or white rum, there are variations that can elevate this cocktail to new heights. In this blog post, we explore the perspectives of five renowned bartenders who have each found their favorite rum to create the perfect daiquiri.

1. Clay Crocker’s Choice: Rhum Barbancourt 5 Star

Clay Crocker, beverage director at Branja in Miami, opts for Rhum Barbancourt 5 Star for his daiquiri. This choice may deviate from the traditional white rum, but it offers a unique depth of flavor that complements the lime perfectly. The cinnamon notes derived from this Haitian Rum provide a beautiful twist to the classic cocktail.

2. Mike Herchuck’s Recommendation: Privateer New England White Rum

Director of operations at American Social Bar & Kitchen in Miami, Mike Herchuck, believes that the Privateer New England White Rum stands out among other light rums due to its bold characteristics. With complex flavors that include passion fruit and vanilla, this rum adds an intriguing layer to the daiquiri, allowing it to hold its own against the lime.

3. Dennis Baby’s Favorite: Flor de Caña 4 Extra Seco

Dennis Baby, head bartender at Kagi Maldives Resort & Spa, swears by Flor de Caña 4 Extra Seco white rum for any daiquiri recipe. This rum is matured for four years and undergoes a charcoal filtering process to maintain its crisp and complex flavor profile. The sweet almond and vanilla aromas complement any fruit additions for those who enjoy flavored daiquiris.

4. Kevin Beary’s Unique Blend: Unaged High-Ester Jamaican Rum and More

Beverage director at Three Dots and a Dash in Chicago, Kevin Beary, prefers a blend of unaged high-ester Jamaican rum, such as Rum-Bar Overproof, for his daiquiri. While this may deviate further from the traditional white rum, the fruity funk aroma and flavors create a truly distinct drinking experience. Blending multiple rums adds body and complexity to the cocktail.

5. Vincent Bolognini’s Agricole Twist: J.M. Rhum Blanc 100 Proof

Head bartender at Due West in New York City, Vincent Bolognini, argues that an Agricole rum, such as J.M. Rhum Blanc 100 Proof, can take the daiquiri to new heights. The notes of mango, papaya, and overripe bananas, combined with the higher proof and depth of flavor, create a truly captivating and unique drinking experience.

Conclusion:

While the traditional daiquiri calls for light or white rum, exploring different rum options can add a new dimension to this classic cocktail. Each bartender interviewed here showcases their unique choice, highlighting the versatility within the daiquiri. Whether you prefer a lighter, cleaner option or a rum with bolder characteristics, there is a perfect rum out there for everyone. Cheers to discovering your favorite daiquiri rum and elevating your cocktail experience!

Introducing Joe Z. Henry, the master blender extraordinaire. With over a decade of hard work and eight years of apprenticeship under his belt, Joe has achieved a rare and prestigious title in the American whiskey industry. At just 31 years old, he has been promoted to master blender at J. Henry & Sons Bourbon, a Wisconsin whiskey maker where he has been the head blender for the past two years.

Joe’s journey to becoming a master blender began when he apprenticed under Nancy Fraley, his mentor and the previous master blender at J. Henry. Nancy, a fourth-generation seed corn farmer, grows her own heirloom grains to craft her whiskey. She recognized Joe’s aptitude and nose for whiskey blending and chose to take him on as an apprentice, but not without putting him through the proper European-style apprenticeship training.

According to Nancy, becoming a master blender is not a title that is given lightly. It must be earned through hard work and dedication. Joe studied diligently until he was ready, proving his knowledge and intuition about the aging process of their whiskeys. Nancy knew he was ready to become a master in his own right when they reached a point of unspoken understanding about the barrels they worked with.

In a formal ceremony at the farm, Nancy bestowed the title of master blender upon Joe and gifted him with a personally engraved prouvette, a tool used to sample spirits from barrels. Joe humbly accepted the promotion, although he still feels a sense of surrealism about it. However, he trusts Nancy’s judgment and believes that she knows him better than he knows himself.

As master blender, Joe’s goal is to make the best whiskey possible while differentiating J. Henry & Sons Bourbon from larger brands. He seeks to put Wisconsin on the map for its unique and high-quality whiskey. Joe emphasizes that whiskey making is an exquisite blend of science and art, combining chemistry with artistry.

His first release as a master blender will be a new rye whiskey that he and Nancy have been working on for several years. This rye whiskey stands out with its four-grain mash, consisting of heirloom rye, heirloom wheat, heirloom red corn, and malted barley. It has been aged for over four years and will be available next month.

Joe is also exploring the integration of calvados barrels from France and wine barrels from Spain to age some of his special blends. He is excited to see what unique creations they can produce and hopes to bring joy to people through his whiskies.

Joe Z. Henry is a testament to the dedication and craftsmanship required to become a master blender. With his promotion, he is set to continue the legacy of J. Henry & Sons Bourbon while putting his own mark on the whiskey industry. Cheers to Joe and his pursuit of creating exceptional spirits!

Revolutionizing the American Whiskey Market: The Whiskey House of Kentucky

There’s a new player in town that is set to shake up the American whiskey market. The founders of Bardstown Bourbon Company have been quietly working on a groundbreaking project called Whiskey House in Elizabethtown, Kentucky. Located just an hour drive south of Louisville, this distillery is unlike any other, as it is solely focused on producing highly customizable contract whiskey orders without creating its own brand.

To truly understand the impact of Whiskey House, we need to take a step back and delve into the history of sourced whiskey and its role in American whiskey production. I had the pleasure of speaking with Heather Greene, a whiskey expert and CEO of Milam & Greene Whiskey, to gain some valuable insights. Despite the criticism often thrown at “sourced” whiskey by bourbon enthusiasts on Twitter, Greene highlights that it has always been an integral part of American whiskey history.

“It’s part of history in this country to have barrels flowing and moving back and forth,” Greene explains. She goes on to mention that even the highly sought-after Pappy Van Winkle whiskey is sourced from Buffalo Trace distillery. So, it’s safe to say that sourcing whiskey has always been a part of the fabric of American whiskey production.

However, the way in which whiskey has been sourced has evolved over the years. In the 1980s, as vodka sales surged and demand for whiskey dipped, larger companies like Jim Beam, Heaven Hill, and Sazerac started contract distilling for smaller brands. But as cocktail culture experienced a resurgence in the 2000s, brands realized the need to have their own production facilities to meet the demand for their unique products. This shift put an end to external contracts with distilleries.

This is where companies like MGP in Indiana and Bardstown Bourbon Company stepped in to fill the void. They started offering contract distilling services, providing custom mash bills and producing whiskey to meet the specific requirements of individual brands. As the popularity of American whiskey soared in the following years, a new trend emerged. Third-party investors, ranging from individuals to large funds, began buying barrels of whiskey with the intention of selling them later for a significant profit.

This surge in demand and the emergence of third-party investors led to a sharp increase in whiskey prices. Heather Greene explains that the general rule of thumb now is that for each year someone holds a barrel, the price increases by $1,000. Craft brands that rely on sourced whiskey for blending have felt the brunt of this price inflation, resulting in higher costs for consumers.

David Mandell, co-founder and CEO of Whiskey House, recognized this unsustainable trend and decided to take a different approach. Unlike traditional distilleries or contract distillers, Whiskey House does not produce or hold investor barrels. Instead, they only work with producers who have a clear path to utilize the whiskey in their own brands. This not only helps keep prices in check but also ensures that capacity is available for brands that genuinely need it.

Mandell emphasizes that Whiskey House aims to build long-term relationships with its customers, allowing for the creation of truly differentiated and custom liquid that stands out in the market. The focus is on quality and storytelling, rather than simply catering to investor demands. To achieve this, Whiskey House offers extensive customization options for mash bills, grains, and even barrel toast and char levels. The possibilities are limitless.

But Whiskey House isn’t just revolutionizing the way contract whiskey is produced; they are also reimagining the distillery layout. Drawing from John Hargrove’s experience in food manufacturing, the team has designed a unique facility where raw goods enter one end and the semi-finished product exits the other, ready to be transferred to on-site warehouses. This layout not only optimizes efficiency but also allows for real-time quality control and optimization.

With its visionary approach and commitment to quality, Whiskey House is poised to reshape the American whiskey market. By offering limitless customization options and focusing on building long-term relationships, Whiskey House is setting a new standard for contract distillers. It is no longer just about meeting demand; it’s about providing unparalleled quality and a unique story that captures the spirit of whiskey enthusiasts everywhere.

What’s the Buzz about Whiskey House?

Whiskey House, a new player in the spirits industry, is making waves with its innovative approach to manufacturing and distillation. Thanks to a Microsoft for Startups Founder’s Hub Grant, the company is set to revolutionize their production process by incorporating AI technology. This exciting development has caught the attention of industry experts and major players alike.

Scheduled to commence operations in July 2024, Whiskey House aims to have an annual capacity of over 7 million proof gallons (112,000 barrels). By 2027, they plan to expand to more than 14 million proof gallons (224,000 barrels). While the specifics of their clients remain undisclosed, Whiskey House has revealed their collaborations with non-distilling craft brands, brands seeking supplemental supply, and major spirits players looking to enter emerging international markets.

Monica Wolf, a prominent figure in the industry, has expressed great interest in Whiskey House. As the founder of The Spirits Group, a spirits consulting firm, Wolf brings a wealth of knowledge and experience to the table. With her background as a senior financial analyst and her father’s expertise in the industry, she understands the importance of a steady and guaranteed source of product. Wolf’s clients, including Lucky Seven and EJ Curley, are also excited about the prospect of partnering with Whiskey House.

Amidst the hype surrounding new investments in the spirits industry, Wolf acknowledges the complexities that arise. She highlights the issue of inventory owners holding onto their stock to increase its value, which ultimately affects the profitability of brands. Recognizing this problem, Wolf sees Whiskey House as a solution. With a dedicated focus on brands and a commitment to the long-term health of the industry, Whiskey House provides a refreshing alternative to investment-centric approaches.

Marci Palatella, another industry veteran, is equally impressed with Whiskey House’s unique proposition. Having witnessed smaller companies struggle with the lack of supply due to industry changes and the prioritization of personal brands, Palatella sees Whiskey House as a reliable partner. By exclusively working with non-investor barrels and not producing their own brands, Whiskey House prioritizes the needs of their clients and allows brands to concentrate on what sets them apart.

Whiskey House’s distinctive approach is appealing to dedicated brands that may not have the resources or interest in distilling. By positioning themselves as experts in customization and relying on their partners for distillation, Whiskey House offers a state-of-the-art solution for serious brands.

As Whiskey House gears up to transform the spirits industry, their integration of AI technologies, focus on client needs, and dedication to long-term success prove that they are not just another distillery — they are leaders in innovation and collaboration. The buzz surrounding this new venture is well-deserved, and we eagerly anticipate the impact they will make in the industry.

You know what comes around each glorious October? That’s right, folks – a chance to indulge in an obscene amount of candy and, of course, the highly anticipated release from Harridan Vodka. This year, they’re taking things up a spine-chilling notch with their Paranormal Reserve: Haunted Hotel Edition.

Picture this: 350 bottles of vodka, each with a story to tell. 175 of them were given a haunting experience at the historic 1886 Crescent Hotel in Eureka Springs, Arkansas. Known as “America’s most haunted hotel,” this place exudes an eerie vibe that’s perfect for a limited-edition spirit. The bottles were left to rest for a solid 30 days in none other than Norman Baker’s chilling morgue. Can you feel the shivers yet?

But let’s not stop there. The other 175 bottles found themselves at the Anderson Hotel in Lawrenceburg, Kentucky. This place has a dark history, with a staggering 13 recorded deaths. Now imagine those bottles spending a month in some of the most hair-raising rooms – a closet that witnessed a guest’s tragic hanging and a room where a blood-soaked mattress still resides. Spooky, right?

What makes these bottles even more special is the painstaking detail put into their packaging. Each one is hand-numbered and comes snugly tucked inside a beautifully carved wood box crafted by a local New York woodworker. And that’s not all; you’ll also find accessories from the hotel where it rested – a keychain, hotel pad, and pen – adding a touch of authenticity. Oh, and let’s not forget the gloves. Yes, you read that right – gloves for safe handling. Because when it comes to this vodka, things are about to get real.

Now, if you’re starting to get a sense of déjà vu, it’s because Harridan has a knack for delivering spine-tingling experiences. Last year, they outdid themselves by releasing 666 bottles that had spent 30 days at the Occult Museum in Monroe, Connecticut. You know, the place that houses the notorious Annabelle doll. And the year before that? They partnered with some of America’s most haunted locations – the Villisca Axe Murder House, the Trans-Allegheny Lunatic Asylum, and the Farm on Round Top Road, which inspired the bone-chilling movie, The Conjuring. They’re really committed to this eerie theme, aren’t they?

Now, mark your calendars, my brave souls, because the new Haunted Hotel Edition will be going live on the morning of October 13. And what’s more fitting than releasing it on Friday the 13th? So, take a swig if you dare. Or, if you need a little liquid courage for your next Dirty Martini, this is the perfect spooky companion. Harridan Vodka has once again managed to capture the essence of Halloween with their bone-chilling releases. Cheers to a hauntingly good time!