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Woman Ejected from TUI Flight for ‘Self-Medicating’ Anxiety with Vodka
A woman kicked off a plane to Santorini for being drunk has avoided jail after claiming she downed four double vodkas to soothe her ‘flight anxiety’.
Jessica Chance, 37, had been staring at the possibility of a two-year prison term after she was arrested for lashing out at police officers who hauled her off the TUI flight.
She had to be handcuffed to stop her legging it back across the tarmac at Manchester Airport and called one a ‘Nazi’ as she was placed in the back of a van on September 15 last year.
But Chance told the city’s crown court she had been ‘self-medicating’ with alcohol because she could not get any tablets from Boots which might calm her nerves.
She said she had previously been prescribed medication ‘on the basis flying created in her a heightened sense of fear and anxiety’ but was told the prescription was no longer available.
Chance, from Crofton, Wakefield, pleaded guilty to being drunk on an aircraft.
She was sentenced to four weeks in prison, suspended for 12 months, after the judge agreed ‘mental health issues’ were a factor in her behaviour.
The incident occurred on September 15 last year after Chance had booked a trip to the Greek island of Santorini with her sister.
Police were summoned to Terminal 2 following a woman’s disruptive attempt to board her TUI flight to Rhodes, from which she was ejected due to her intoxicated and disorderly behavior.
Prosecutor Tobias Collins reported: ‘An incident was observed by the police at the bottom of the airstairs, where the defendant was seen struggling with the staff while trying to board the plane.
The staff corroborated that the defendant was previously asked to deplane, yet she persistently endeavored to reboard following this.
Upon being taken to the police van, she verbally abused the officers, even going as far as to address one as a Nazi. She was subsequently arrested and remained silent following her caution.’
The court heard Chance had since lost her job following the incident.
Defending, Ian Metcalfe said: ‘Ms Chance is entirely ashamed of herself for what went on on September 15 of last year.
‘She was flying out to Greece with her sister and had never actually been to Greece before.
‘When she had flown in the past, the defendant says she would be prescribed medication from her doctor on the basis that flying created in her a heightened sense of fear and anxiety. But on this occasion the GP indicated that he no longer issued prescriptions for that particular cause.
‘Ms Chance therefore assumed that she would be able to pick something up that would pacify her at the airport at Boots, but nothing was available so she resorted to self-medicating by drinking too much, too much vodka in fact.
‘It is important to emphasise that there was no immediate safety risk caused or created by her conduct. If she had broken free and ran across the runway that would have created a difficulty – but that didn’t happen.
‘We are also not dealing with the case of behaviour when the plane was in flight and we are not dealing with the sort of case which required the rerouting of the aircraft.’
He said Chance had shown ‘genuine remorse’ for her conduct.
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Chance was also ordered to complete 120 hours of unpaid work and pay £510 in costs.
Sentencing her, the judge Ms Recorder Jennifer Cleeve told her: ‘For passengers to reach a point that they have to complain about your behaviour, it shows that it must have caused some concern.
‘You had drunk four double vodkas and some lager to assist with your anxiety. You drank an obscene amount of alcohol, this was not an attempt to “take the edge off”.
‘In mitigation, you are remorseful and embarrassed about your behaviour and you have lost your own job as a result of having committed this offence which is punishment in itself.
‘Usually, you are medicated for fear of flying. You sought medication on this occasion but you were unsuccessful. To a small extent, mental health factors may have contributed to your behaviour.
‘You do not pose a danger to the public.’
Get in touch with our news team by emailing us at webnews@metro.co.uk.
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Commentary: Argentina’s Premium Wines Rival the World’s Finest
Previously, we shared our experiences of sampling some budget-friendly red and white wines from Argentina, typically found at local stores. It’s worth mentioning that Argentina also boasts a range of high-end premium wines capable of vying with the world’s finest.
The sequence of wine-producing regions in Argentina extends in an extraordinary length, covering more than 1,200 miles from Salta in the north all the way to Patagonia in the southern tip. These regions, nestled against the Andes Mountains, in their eroded peak soils, export exceptional wines. Contributing to the reach of their grape cultivation are significant diurnal temperature fluctuations and an arid climate which helps stave off pests and diseases.
In recent times, we had the opportunity to sample a range of high-ranking red and white wines. We were quite taken with them. Here’s what we thought.
Trapiche Gran Medalla Chardonnay Mendoza 2020 ($35-40). This chardonnay was very pleasing, offering notes of citrus and apple, finished with a touch of creaminess.
Vina Cobos Vinculum Chardonnay Mendoza 2019 ($55). This Chardonnay originates from the project of Paul Hobbs. The influence of California is notable in its beautiful tropical fruit notes, a hint of light toasty oak, and a splash of lemon, making it our favorite white wine.
Otronia No. 3 & No. 6 Chardonnay Patagonia 2019 ($90). This Chardonnay, grown in the cool climate of Patagonia, is characterized by mineral-driven apple and citrus notes.
Achaval Ferrer Quimera Mendoza 2019 ($40). This wine stood out, especially considering its price. It’s an excellent blend of 59% malbec combined with the four other classic red Bordeaux varietals. Its production process remained unfined and unfiltered. Yields for this wine were remarkably low — just 1.3 tons per acre, resulting in a hefty, intense wine that features mature plum and blackberry notes encased in soft tannins. This was our favorite from the red wine selection.
Alta Vista Single Vineyard Albaneve Campo De Los Andes Valle De Uco Malbec 2018 ($50). This pleasing wine, crafted with 100% Malbec grapes and aged in French oak, boasts dominant flavors of plum and cherry with a hint of vanilla.
Fabre Montmayou Grandvin Partida Limitada Red Wine Luhan De Cuyo 2019 ($54). Primarily featuring malbec with hints of cabernet sauvignon and merlot, this red wine has been aged in French oak and offers a smooth experience with notes of plum and vanilla. It is exceptionally easy to drink.
Otronia No. 1 Pinot Noir Patagonia 2019 ($90). This wine is cultivated in the cool-climate Patagonia region in southern Argentina. Estate bottled with organic grapes, this pinot noir leaves a strong impression on the palate, characterized by both ripe and sour cherries.
Susana Balbo Nosotros Single Vineyard Nomade Malbec Valle De Uco Mendoza 2018 ($125). Although the price may be daunting, this was our favorite of the reds. With the ability to rival some of the best that Napa Valley has to offer, this superior wine offers aromas and flavors of plum, cherry, and cedar that work together to create an incredibly enjoyable experience. The wine is aged in primarily new French oak for over a year, further contributing to its extraordinary quality.
When conversing about sparkling wines, most wine enthusiasts can list off a number of varieties such as champagne, cava, prosecco, and a selection of domestic offerings. However, the mention of Trentodoc is likely to be met with confusion.
Despite the limited availability in the U.S., a sparkling wine producer in the northeastern part of Italy has become known for its obscurity. This mountainous region was once under the Austro-Hungarian Empire before the First World War. Following the war, it came under the control of Italy.
The only types of sparkling wine produced here are white and rosé. Produced from the same grapes used in French champagne and utilizing the same production methods.
The result is a truly exceptional sparkling wine that in some cases can even be compared with its French counterpart. Trentodoc, which only has around 2,800 acres of grape-producing land for their sparkling wine, is consumed mostly in Italy, representing 80% of the total consumption.
In order to better understand this sparkling wine, we tasted three rosés from the region. We wished to determine whether this wine, which is difficult to source, should be sought after by consumers.
Our top picks were the 2016 Rotari Trentodoc Rosé ($25), a blend of 75% Pinot Noir and 15% Chardonnay. This sparkling wine featured a yeasty, bready aroma complemented by notes of strawberry and cherry. It’s a refreshingly vibrant and full-bodied wine.
Another favorite was the Ferrari Trentodoc Brut Rosé N/V ($35-40), comprised of 60% Pinot Noir and 40% Chardonnay. Again, the enticing yeasty aroma was present, this time paired with creamy berry notes. A delightful sparkling wine that is a pleasure to drink.
We were also fond of the True Myth San Luis Obispo Coast Pinot Noir 2022 ($28). The Central Coast region recently became an AVA. This affordable and enjoyable wine delivers classic flavors of juicy strawberry and cherry with a touch of spice.
The San Salvatore Elea 2008 Campania 2018 ($20) also stood out. The majority of this Italian wine from Campania is stainless-steel fermented to maintain the freshness of the Greco grape. With the advantage of Mediterranean maritime influences, it conveys notes of stone fruit and olive interlaced with minerality.
Bodegas Alto Moncayo Garnacha 2020 ($50). From Campo de Borja, Spain, this all garnacha, derived from old vine grapes, astounded us with its depth. It boasts jam-packed strawberry and black cherry flavors, with plenty of spice and pepper adding thrill to the mix.
Cormorant Dry Creek Valley Sauvignon Blanc 2021 ($24). After a 12-year tenure at Fetzer, Charlie Gilmore launched his solo label in 2018. With organically grown grapes, he’s designed a balanced sauvignon blanc that’s high in purity and intensity, minus the mouth-constricting grassy and grapefruit tones. Notes of white peach, citrus, and ginger make this wine not only exclusive but tantalizing as well.
Chalmers Felicitas 2019 ($42). With fresh wines hitting the American market, Australia’s Victoria region is gradually becoming prominent. This sparkling wine, solely composed of the fiano grape, is incredibly extraordinary. The fresh and tasty concoction we found was unexpected, coming from a grape variety native to Italy. It features nice acidity and apple notes.
Tom Marquardt and Patrick Darr have been regularly sharing their wine knowledge through a syndicated column since 1985. Visit their blog at moreaboutwine.com. They can be contacted at marq1948@gmail.com.
‘Woke-free’ Beer Venture Receives F Rating from Better Business Bureau
JOHNS CREEK, Ga. – Any entrepreneur will attest that coming up with an innovative idea is often the easier piece of the puzzle. The real challenge lies in the execution of promises made.
This fact is exemplified by a beer company in Georgia. This company has chosen a specific target audience for their products.
Ultra Right Beer was created nine months prior, capitalizing on the conservative criticism of Bud Light’s trans marketing campaign.
The spearhead of the initiative, Seth Weathers, aged 39, has positioned Ultra Right as a “100% Woke Free American Beer”. Initially, he had partnered with a brewery situated in Lawrenceville. Currently, he utilizes the services of a larger brewery in Lakeland, Florida.
He also sells calendars, hats and t-shirts on his website promoting his conservative values.
But more than 100 would-be customers have instead headed to a different website, the Better Business Bureau,
filing complaints that they paid Weathers for beer that never arrived.
The company currently has an F Rating at the BBB.
“I don’t care what product or ideology you’re doing,” Tony Leuci of Tampa, Florida, told the FOX 5 I-Team.
“This is horrible customer service.”
Leuci’s spouse submitted a request in September for a unique version of Conservative Dad’s Revenge six-pack featuring Donald Trump’s photo.
After four months, the order still hadn’t arrived. The only communication Leuci received from the organization was a non-specific email proposing reimbursements, delivered after the FOX 5 I-Team began probing.
“It’s unbearably annoying that there’s no one to respond to your concerns when they claim to be a business.” Leuci vented. “That is not a real business operation.”
Walker Means who resides in Edinboro, Pennsylvania has been anticipating his beer since November. The company’s website had assured him of delivery within one month.
“I placed an order for two reasons,” he explained. “One to obviously give a pretty nice gift but also to support the kind of company I thought was kind of spearheading the movement of not shoving things down our throats all the time.”
And now?
“Absolutely not,” Means said. “They’ve just chosen not to communicate. And that’s a shame.”
Weathers explained to the FOX 5 I-Team his four-person company was overwhelmed with orders, and no one bothered to pay attention to the BBB complaints.
“If someone doesn’t want the beer at this time, we’ll offer them a refund,” he said. “We’re doing the best we can to put it in the cans and get it out as fast as we can.”
Criticism of a socially-conscious company’s shoddy customer service isn’t unique.
Two years ago, the FOX 5 I-Team investigated identical complaints about Support Black Colleges, created to raise awareness of Historically Black Colleges and Universities or HBCUs.
That company also scored an F with the BBB. Customers were furious that their hoodies and shirts had yet to arrive, and no one from Support Black Colleges seemed to care.
The proprietors assured the public that they would take steps to change the current scenario, even as their business maintains an F-rating.
Weathers remained true to his commitment of channeling part of the proceeds from beer sales towards conservative causes. $50,000 from the sales of the Trump mugshot beer was donated to the GA GOP by Ultra Right Beer. Additionally, an equal amount has been pledged to aid David Shafer’s defense fund, who is one of the alleged fake electors charged in Fulton County.
Various others such as the 1776 Project PAC, Let Them Live, and Red Renaissance have also received donations from Weathers’ company.
According to Weathers, he is fond of his customers and extends his sentiments even to those irked by the present delay.
Dawn Young of Orange Park, Florida, at last received her beer following lodging a complaint, personally to Weathers on X. Furthermore, she was refunded.
“I sincerely hope it’s genuine and provides help to the conservative movement,” she expressed.
Massive New Distillery in Kentucky Targets the Thirst of Whiskey Aficionados
Garrard County Distilling Co. in Kentucky with the birthplace of Prohibition pioneer Carrie Nation off to the side.
One of the most ambitious new projects to emerge in Kentucky bourbon in years has the potential to make big waves in the whiskey world. The massive Garrard County Distilling Co. just outside Lexington, Kentucky, began filling its first barrels on January 2. Those barrels will soon be joined by many, many, more, the facility can produce 8.5 million gallons or 150,000 barrels of whiskey per year.
Owned by Atlanta-based Staghorn, the $250+ million independent distillery project in Lancaster, KY, will support the company’s brands and provide much-needed liquid for a bevy of other startup and established brands looking for whiskey.
“We are living in the greatest era ever for whiskey; there has been an explosion of interest worldwide,” says Ray Franklin, the founder and president of Staghorn. “Our goal from day one has been to craft the finest whiskeys in the world, and with our new facility, we can fuel the growth of our brands and help others too, plus bring some much-needed jobs to a region looking for them.”
Ray Franklin, the founder and president of Staghorn.
Construction of the facility began during the pandemic, allowing the project to fly under the radar of most whiskey fans. Situated on a 210-acre site, the large distillery has dual towering column stills from Vendome Copper and Brass Works and two rickhouses capable of holding numerous barrels each. Plans are underway to expand the number of rickhouses to a substantial number by 2030, meaning a vast amount of barrels of spirits can be aged onsite.
If Staghorn hasn’t crossed your radar yet, that’s not surprising. The brand was conceived in 2018 by industry expert Franklin and introduced its first product, All Nations Whiskey, in 2020. This was made with whiskey sourced from reputable Kentucky distilleries. Resisting the urge to expand too quickly, All Nations Whiskey was introduced gradually, initially only being released in a certain part of Kentucky and Atlanta as its new premises was under construction.
All Nations bourbons, named in honor of early Prohibition pioneer Carrie Nation, a Kentucky native, vary from premium to super premium quality. Over the past few years, they have been the recipients of multiple Double Gold medals at the esteemed San Francisco World Wine and Spirit competitions.
All Nations Whiskey, the initial brand launched by Staghorn.
In its drive to boost its presence, Staghorn is set to roll out several other fresh brands and offerings in 2024 while concurrently enlarging All Nations with a perspective for nationwide distribution. They boast of 17,000 procured barrels currently aging in their rickhouses as a reserve for this movement. These are expected to bridge the gap until their in-house whiskies ripen in approximately four years. Garrard County Distilling plans on an announcement for a chief distiller at the beginning of February.
The modern facility is likely to pull visitors to the celebrated Bourbon Trail in Kentucky. In order to leverage this influx, Garrard County recently revoked its dry status, a rule dating back to the era of Mrs. Nation, a notable resident. To underscore the significance of Carrie Nation to their brand, Staghorn sponsored the relocation of her actual birth house situated nearby onsite. This stone house will be integrated into a visitor center that will comprise a separate tasting room and a restaurant, scheduled to open by the end of the year.
“The first distillery from Staghorn, Garrard County Distilling Co. showcases their immense devotion and the ambitious scale at which they are venturing into this category. This reflects the global allure of bourbon originating from our wonderful commonwealth,” stated Kentucky Governor Andy Beshear. “The investment by Staghorn is a pleasant supplement for the Lancaster and Garrard County communities, as well as for tourism in Kentucky. I express gratitude to the company’s leadership for their vision to progress within the commonwealth, thereby endorsing Kentucky’s status as the world’s bourbon hub.”
WES Brands and Aspen Distillers Collaborate to Revolutionise the Luxury Vodka Landscape in the U.S.
WES Brands will release Aspen Vodka, a locally sourced, sustainably produced super-premium vodka
ASPEN, Colo., January 30, 2024–(BUSINESS WIRE)–Spirits incubator WES Brands, known for brand acceleration and innovation, is joining forces with Colorado-based Aspen Distillers to develop Aspen Vodka, an exciting offer in the vodka spirits category. Aspen Vodka celebrates its natural credentials and clear point of difference – locally sourced, non-GMO ingredients distilled sustainably into vodka of taste and character. This category-disruptor intersects modernity and tradition, targeting a new generation of discerning spirit drinkers.
“It has been our priority to bring a super-premium vodka into the WES portfolio, but we needed one we believed could carve out space in the category. Aspen Vodka is what we were searching for – a domestic vodka of exceptional taste and quality, rooted in sustainability,” said Shawn Thurman, CEO of WES Brands. “We are thrilled to incorporate Aspen Vodka into our portfolio, with a strategic focus on reshaping the vodka category, still the largest spirits category by volume. As our portfolio grows, we have continued to expand our team of industry leaders to reinforce our commitment to building a world-class spirits portfolio.”
“We’ve worked tirelessly to craft a spirit that authentically reflects the terroir and provenance of Aspen, CO, and I am confident that Aspen Vodka embodies this commitment,” said Matthew Patel, Founder of Aspen Vodka. “The strategic partnership with WES Brands is a pivotal step in our journey, providing an invaluable opportunity to extend the reach of our super-premium vodka to new markets on a national scale.”
WES Brands is delighted to announce the expansion of its leadership team and commercial organisation. Todd May, previously the Senior Director of Sales at Constellation Brands, has joined us as the new Senior Vice President of Sales. He will support the nationwide expansion of Aspen Vodka as well as its rapidly growing portfolio, including Flecha Azul Tequila, BSB Flavored Whiskey, and Fraser & Thompson. Todd carries 20 years of industry experience and started his career in various sales-driven roles at RNDC before spending five years with Constellation Brands. Joel Castillo has been appointed as the Senior Brand Director of Aspen Vodka and Flecha Azul Tequila. Joel, an innovative leader with a decade of experience has had been part of several value-driven and culture-shifting companies like Moet Hennessy USA & Pernod Ricard.
Always drink responsibly.
ABOUT ASPEN VODKA
Aspen Vodka is a symbol of sustainability and luxury, carefully crafted in one of the leading global carbon-negative distilleries. Born from the pure waters of the Roaring Fork River and Colorado Red Winter Wheat, our super-premium vodka is a testament to superior quality and commitment to the environment. Embedded deeply into the rich heritage of Aspen, Colorado, Aspen Vodka signifies environmental mindfulness and delivers a crisp, clean taste exhibiting top-tier craftsmanship. At Aspen Vodka, we merge tradition with innovation to provide an unmatched drinking experience. To get acquainted with Aspen Vodka’s journey and to discover your perfect pour, visit www.WESBrandsLLC.com. Follow us @AspenVodka on Facebook and Instagram for exclusive updates and cocktail ideas.
ABOUT WES BRANDS
Founded in 2021, WES Brands develops, markets, and sells innovative brands in the beverage alcohol category. The entrepreneurial and employee-owned company pairs high-potential brands in expanding categories with brand partners to drive awareness. The portfolio currently includes Aspen Vodka, Flecha Azul Tequila, Fraser & Thompson Whiskey and BSB Flavored Whiskey, with new innovations to come. Do you think you have what it takes to join the team? Learn more at www.WESBrandsLLC.com.
View source version on businesswire.com: https://www.businesswire.com/news/home/20240130364046/en/
Contacts
Aspen Vodka: Margarita Hernandez, AspenVodka@LaForce.nyc
WES Brands: Lucy Gille, WESbrands@klgpr.com
Sammy Hagar on His Love for Rum, Fast Cars, and His Unstoppable Passion for Rock: ‘I’m an Artist. I Can’t Help Myself’
Sammy Hagar was clearly in his element at Barrett-Jackson recently, surrounded by all sorts of motor vehicles you know the man cannot drive 55.
He said as much after crashing the stage with Michael Anthony (the Van Halen bassist Hagar introduced as his “partner in crime”) to join Red Voodoo (a band whose name was taken from a Hagar solo album) on a raucous set of songs associated with the singer, from Van Halen’s “Finish What Ya Started” to “I Can’t Drive 55” on Friday, Jan. 26.
“For me, this is like (expletive) heaven,” a beaming Hagar told the fans. “I would rather be here than at a (expletive) Rolling Stones concert. All these cars?!”
Hagar was in town to introduce the Arizona market to his award-winning Sammy’s Beach Bar Cocktail Co. sparkling rum canned cocktails at WestWorld of Scottsdale.
Not long before hopping on stage, he sat with The Arizona Republic for a candid conversation whose topics ranged from how his favorite Creamsicle inspired a sparkling rum cocktail to why he pulled his LaFerrari off the auction block and what fans can expect when he and Anthony head out on tour this summer with Joe Satriani and Jason Bonham.
Here’s what he had to say.
Thank you, Sammy, for taking the time to talk. Is there a story behind how you decided to do a sparkling rum canned cocktail?
Oh yes, there’s a story. During COVID, my daughters and my sons were hanging around a lot, and every now and then, they’d bring somebody over and I’d let them sit outside and drink by the pool or they’d go down and walk on the beach. And they had these other… the first couple brands that were out.
There were a couple of them laying around. And I’d say, ‘What are these things?’ They said, ‘Oh man. Dad. These are really good.’ So I popped one and tasted it. I said, ‘God, this is terrible’ And they said, ‘Oh yeah, right. What, you can make something better?’ I said, ‘Yeah, I can.’
So it’s COVID time. I’ve got nothing else to do. I’ve got rum. So I say, ‘I’m gonna make a sparkling rum cocktail.’ I called my friends that bottle my products and make my products and said, ‘Hey, can we make a sparkling drink?’ ‘Yeah.’ ‘Can we make it out of real rum?’ ‘Well, it’s gonna be expensive.’
I don’t care how much it costs. For me, it’s just about the passion of doing something you want to do. Long story short, I made these sparkling rum cocktails. Back then, everything was sugar-based or beer-based. They weren’t using spirits yet because spirits have a higher tax and they’re more expensive to make. So they just use generic booze.
I worked on them for about a year and they were fantastic. Then after COVID, when I decided to release them, everybody was making them by then. Now there’s hundreds and hundreds and hundreds. So it’s a crazy competitive business. But I only do things that I think I can do a better job than what’s on the market.
I’m a wine enthusiast, completely dedicated to fine wine. I boast of a collection of 15,000 wine bottles, accumulated since the ’70s. It’s quite the substantial cellar. People often inquire, ‘If you have such a passion for wine, why not produce your own?’ My response always remains the same, ‘Because I’m doubtful that I can create wine that surpasses the quality of those I consume.’ What should I do instead? Produce mediocre wine? That’s not what I aspire to do.
Nevertheless, when I came across the tequila I used to consume while I was developing Cabo Wabo tequila, I thought, ‘I can definitely create tequila better than this.’ So, I took a trip down to Tequila, a town in Mexico, to taste different varieties, and then asked, ‘Hey, what process should I follow?’ After understanding it and forming a contract, I began manufacturing my own tequila, a practice I maintain with Santo.
If I can’t rival the quality, I prefer not to engage at all. This principle extends to my singing career as well. The moment I can’t keep up with other singers in the industry, I’ll willingly retire. However, as of now, I’m confident about my competitive ability.
I did see you at Alice Cooper’s Christmas Pudding event. You are definitely capable of staying in the competition.
(Laughs) That’s the way I feel about it. If you can do something as good as everybody else, then go ahead and stay in the game, you know? Or get in the game.
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Do you have a favorite flavor of the cocktails?
I think the first one I really wanted to make was the Tangerine Dream. I really wanted to make a Creamsicle. When I was little, I could eat 100 of those Popsicles with ice cream in the middle and my favorite one was orange. So I thought, ‘How can I make that orange Creamsicle?’ And then, I thought, well, even better, let’s kick it up, more elegant, and make it tangerine. That was my first one. And I was so in love with it that I just said, ‘Oh, this is great.’
Then I had the urge to prepare Hawaiian Punch. Remember, that iconic punch from our high school period when someone would host a party at their parents’ house, and their mother would arrange this punch bowl while someone else would bring a bottle of vodka to spike it? (laughs). I had the thought, ‘I wish to prepare the spiked version of Hawaiian Punch.’ So, it was a result of that. I’m passionate about the flavors that I prefer.
Then, the combination of pineapple and jalapeño was the latest one that I tried. And, I absolutely love that. With tacos, or in Mexican cuisine? You’ll quit having beer forever. That’s the drink to go for.
Interesting. Can you draw a connection between the rock ‘n’ roll lifestyle and this aspect of what you do?
Absolutely. It’s all about creativity. When you have an idea or a tune in your head, you strive to compose it. The taste which you perceive in your mouth that you wish to eat or drink, you bring that recipe to life. It’s purely about creating something out of nothing.
Art is my calling. I am an artist and have a constant urge to create. Even devoid of resources, I find myself propelled to create something. It keeps me elated and occupied – it’s just the way I am wired. Additionally, I am a fantastic cook and a cocktail mixer. My culinary skills, complemented by my exceptional taste buds, bring out an extraordinary magic.
This is something my fellow mixologists and connoisseur of wine also vouches for. They place great faith in my discerning palate. My response to their compliment is always, ‘Indeed, I am blessed with a keen nose and stomach too.’ Playing around with creativity brings me immense satisfaction.
You initially planned to auction a car at Barrett-Jackson last weekend. But now, it has been postponed to the Barrett-Jackson Fall Auction, which is scheduled for October in Scottsdale. Could you shed some light on what transpired?
Yes, we ran into a roadblock with the car battery. I sighed in relief when it started causing issues. All of a sudden, the indicator lights started flashing. Our immediate thought was the battery was probably running out of charge. Despite multiple attempts, we couldn’t recharge it. We isolated the battery from the car and discovered it was deteriorating. I decided against selling the car given the high investment that a buyer would have to make.
When I purchased the car, the dealership was still prepping it for showcase. It was indeed a lengthy process – even required a trip to Italy. However, when they notified me about its arrival, I was at the dealership in no time. Ignoring all the formalities, I just wanted the keys to my new possession.
Imagine being asked to wait another 16 weeks for a new battery after that long wait! Fortunately, the battery issue surfaced when it did. This scenario could have easily turned into a nightmare had someone paid a small fortune for this car only to discover its battery problem later.
On a brighter note, the car is now even better than before with a brand-new battery. It’s quite a rarity to get a Ferrari battery, but the company offered to fix it for me. Although shipping the car back for a year wasn’t a feasible option, they were eager to ship the battery and have it installed here.
You’re coming through here on the Best of All Worlds Tour. That’s a great group of musicians that you put together. What can you tell me about what fans can expect from that tour?
Well, Michael Anthony and I, you know, we’ve been doing this (Sammy Hagar and the) Circle thing. We play about an hour of Van Halen and we play about 45 minutes to an hour of my stuff, Montrose and everything.
We’re gonna kind of just really go heavy on Van Halen. Play four or five of Sammy’s greatest hits. You know, ‘One Way to Rock,’ ‘Heavy Metal,’ ‘I Can’t Drive 55,’ ‘Mas Tequila,’ songs you’ve gotta play. One Montrose, a Chickenfoot and a whole lot of Van Halen, the whole catalog.
I mean, we’re gonna go back into the early years for three or four songs, sprinkle ’em in there, because I’m calling it not just the Best of All Worlds Tour, I’m calling it the Thank You Tour. For me it’s thank you. Thank you, Eddie. Thank you to the fans. Thank you for this wonderful life, being able to do this, because I don’t know how much longer I can do it.
Twenty years ago, Mike and I had a reunion. Now, another twenty years later, I find myself not wanting to wait another twenty years for Alex Van Halen, who’s the only one left. It seems he prefers not playing without his brother, which I can understand and respect.
In response, I’ve decided to team up with Joe Satriani, Michael Anthony, and Jason Bonham, whose father was an idol for Alex. Jason plays just like his father, so I believe the music will be upheld to an exceptional standard.
That’s fantastic. We really appreciate you taking the time to chat with us.
Always happy to. I could discuss these matters all evening.
I bet you could.
Well, it’s in my heart, man.
Reach the reporter at ed.masley@arizonarepublic.com or 602-444-4495. Follow him on X @EdMasley.
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This article originally appeared on Arizona Republic: Sammy Hagar talks rum, LaFerraris and life after Eddie Van Halen
Innovative Oregon Winery Transforms Smoke-Tainted Wine into Whiskey
Wildfires that ravaged the Pacific Northwest in 2020 left winemakers in a dire situation, facing grape harvests marred by soot and acrid smoke. Responding with creativity, Patricia Green Cellars in Oregon transformed the damaged wine into brandy and innovatively blended the distilled product to create a new pair of whiskeys.
Patricia Green Cellars, renowned for its Pinor Noir and Sauvignon Blanc wines, teamed up with Oregon distiller Lynsee Sardell of Big Wild Spirits. Sardell, whose products include Witch’s Gin and The Wolf’s Whiskey, collaborated with lead winemaker Jim Anderson and associate winemaker Matt Russell to birth the unique spirits under the Patty Green Distillers label. Their aim was not only to repurpose the affected grapes and wine but to utilize locally grown heritage grain varietals to emphasize a unique sense of place, or ‘terroir’. “Said Sardell, “Whiskey, especially those derived from barley, are just as expressive of Oregon’s exceptional landscape as wine or any other cultivated plant we have here. Collaborating with winemakers is tremendously exciting—their skill, quality, and sense of place are infused into these one-of-a-kind whiskeys that distinctively represent the Pacific Northwest.”
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There were approximately 12,000 gallons of Pinot Noir that the winery considered undrinkable due to smoke taint. Fortunately, Sardell was able to distill it into a brandy that the winemaking team adored. The first pair of releases are blends of both whiskey and brandy. Multifarious, the first release, features a base distillate made from a medley of three distinct malted barley types: Lightning Malt, Purple Karma, and Full Pint. Overall, there were five barrels—two created from a tree harvested from the Yamhill-Carlton AVA and charred to levels No. 2 and No. 3, and the remaining ones which were previously used for aging Pinot Noir. For the latter barrels, the intention was not for a cask finish. Instead, these barrels were sanded, toasted, and charred to effectively eliminate any residue of the wine. The final blend is composed of 80 percent malted barley distillate and 20 percent brandy, resulting in a product with a proof of 98 that carries the flavors of dried fruits, earthen spices, molasses, tea, oak, and ginger snaps.
The second offering, Purple Karma Pinnacle, is substantially more exclusive and pricey. It owes its name to the barley grain type used in the whiskey mashbill, an antiquated Himalayan variant that, as per the winemaking team, possibly has never been utilized in whiskey production. Aged for 2.5 years in precisely two ex-Pinot Noir barrels (which were repurposed to eradicate wine traces), this expression also has a blend makeup of 80 percent whiskey and 20 percent brandy. Packed at a cask strength of 112 proof, it boasts fruity, tobacco, spice, and oak-infused sweet notes.
You can purchase both whiskeys—Multifarious ($80) and Purple Karma Pinnacle ($200)—directly from the Patricia Green Cellars website. If you want to try the brandy on its own, you can find that available for purchase as well. And if you’re in the mood for some wine that is absolutely not smoke-tainted, you can find the Pinot Noir available from websites like Wine.com.
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Exploring Flavors: Top 3 Delicious Chilean Carmenere Wines
Chilean wines are often overshadowed by wines from their next-door neighbor, Argentina.
And for those who have tried wines from Chile, most people have probably only had cabernet sauvignons from this South American country.
But Chile makes many other great wines with a wide range of grapes. And one of those grapes remains relatively unknown and which can pretty much only be found nowadays in Chile.
So what is this mysterious Chilean grape?
Carmenere.
And if you love subtle, smooth red wines, you will likely love carmenere wines from Chile.
In general, carmenere wines combine the complexity and the subtlety of wines made with other understated, red wine grapes like merlot or cabernet franc. But wines made with carmenere grapes can also be slightly intense and earthy at times as well.
This week, you can learn more about these wines, the history of carmenere grapes, as well as tasting notes for three Chilean carmenere wines.
Let me add that you can often find many great Chilean carmenere wines for under $20 a bottle. The three wines recommended this week cost a bit more but really illustrate just how great carmenere wines can taste.
Hope you enjoy.
HISTORY OF CARMENERE
Carmenere grapes are a cross between cabernet franc and a less well-known grape called gros cabernet, according to “Wine Grapes” by Jancis Robinson, Julia Harding and Jose Vouillamoz. Carmenere grapes were first grown in the Bergerac region in Southwest France as well as in the Medoc region in France’s Bordeaux region starting in the late 1700s. However, in the 1870s, the famous phylloxera blight wiped out most of the carmenere grapevines in France. Nowadays, the most likely place where you will find carmenere vines is Chile, where the grapes were first planted there in the mid 1800s.
CARMENERE WINE REGIONS
Carmenere remains king in Chile. There are roughly 25,000 acres of carmenere vines planted throughout Chile. In addition, you can still find a small number of wine producers in France’s Bordeaux region who still make wines with carmenere grapes. Other places that produce carmenere wines around the world include Italy, California and China.
WINE TASTING NOTES
2020 Primus Carmenere ($21 Suggested Retail Price)
Region: Colchagua Valley, Chile
Tasting notes: Dark, inky-colored wine with intense flavors straight out of the bottle, including hints of roasted cherry, blackberry and pomegranate. After a few minutes, these flavors smooth out nicely and become lighter and softer and more delicate.
2020 Terranoble Carmenere Costa ($36 SRP)
Region: Colchagua Valley, Chile
Tasting notes: Flinty, lively, earthy flavors at first (especially soft blackberry notes) take on a lighter, fruitier complexity in the glass after just a few minutes without sacrificing the wine’s bright, lively taste and aroma.
2020 Montes Wings Carmenere ($55 SRP)
Region: Colchagua Valley, Chile
Tasting notes: My favorite wine of the three discussed this week, this particular Chilean carmenere has dense, intense, full-bodied flavors and aromas, including powerful waves of blackberry and roasted cherry that last at least half a minute after each taste. Truly wonderful.
UPCOMING WINE EVENTS
Napa Valley Wine: Table & Vine will host a wine tasting class focusing on wine from California’s Napa Valley. The wine tasting will be held Thursday, Feb., 29 from 6 pm to 8 pm at Table & Vine, 1119 Riverdale Street, West Springfield. Tickets are $30 each and can be purchased at Table & Vine’s website.
Boston Wine Expo: The Boston Wine Expo will be held March 2 and 3 at the Hilton Boston Park Plaza Hotel, 50 Park Plaza, Boston. Wine tastings will be held each day, along with specialized wine tasting seminars at different times throughout the weekend. For tickets and more information, visit the Boston Wine Expo’s website.
Cheers!
Wine Press by Ken Ross appears on Masslive.com every Monday and in The Republican’s Weekend section every Thursday.
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The Decline of the Craft Beer Boom: How Bars and Breweries are Adapting
After the boom comes the bust—which the world of craft beer is now learning.
While small breweries in the United States experimented with dozens or even hundreds of brews over the past decade or so, it’s just no longer Americans’ drink of choice, The New York Times reported recently. In response, those producers—and the bars and stores selling their beers—are paring back, creating and offering fewer options, sometimes even just one or two at a time.
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“It’s not how many beers we can make,” Mike Fava, a founder and the director of operations at Sacred Profane Brewing in Biddeford, Maine, told the Times. “It’s how many things we can do with the beers.”
Sacred Profane, for example, brews just two beers at a time: a pale lager and a dark lager. That gives Brienne Allan, the brewmaster and president, the ability to really home in and perfect the recipes. As for the guests, although their alcoholic options may be limited, they can choose how much foam they want and whether they want their beers blended or mixed with lemonade. Suppliers, meanwhile, appreciate the small selection, Fava said.
Sales of craft beer have been steadily declining, as drinkers increasingly opt for spirits or canned cocktails—or cut out alcohol completely. As of November, store sales had dropped 5.3 percent by volume from a year earlier, The New York Times noted. At restaurants and bars, people bought 6.7 percent less craft beer. Even major supermarkets like Whole Foods are stocking less of the stuff: The chain started cutting back about six years ago to make more space for drinks like hard seltzer. And while it’s no longer limiting options, it is asking more of the brands it sells, Mary Guiver, Whole Foods’s principal category merchant for beer, told the newspaper.
The decrease in options hasn’t bothered beer drinkers or brewers, as they become more loyal to a few specific beers rather than playing the field. Colin McFadden, who was head brewer for over a decade at Tired Hands Brewing in Ardmore, Penn., used to make hundreds of limited-edition pours. Now, as the owner of the bar and restaurant Meetinghouse in Philadelphia, he offers only five beers.
“Some choice felt necessary, but too much choice felt problematic,” he told the Times. “I’ve had very few people be like, ‘Why are there so few beers?’”
Per the saying, if the quality is up to snuff, the quantity doesn’t much matter.
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Famed Caribbean Rum Undergoes Renaming Following Controversy Over Slavery Connections
A well-known Caribbean rum has undergone a rebrand due to concerns related to its “hurtful” connections to slavery.
Maison Ferrand, a spirits manufacturer, altered the name of its rum from Plantation to Planteray. This month, bottles displaying the updated name will be distributed internationally.
The organization initially committed to renaming the beverage in response to the Black Lives Matter movement, which flared up following the killing of George Floyd in 2020.
Global demonstrations triggered broad-ranging debates on systemic racism and the ramifications of colonial history, leading to a slew of brands being scrutinized for potentially offensive affiliations.
But delays were caused by trademarking the new name in 120 countries, the company said.
Alexandre Gabriel, the rum’s creator and master blender, said at the time: “We understand the hurtful connotation the word ‘plantation’ can evoke to some people, especially in its association with much graver images and dark realities of the past.
“We look to grow in our understanding of these difficult issues and while we don’t currently have all the details of what our brand name evolution will involve, we want to let everyone know that we are working to make fitting changes.”
The new name comes from the word “plant” to reference the sugar cane origin of the rum and “ray” to refer to “the sun, being open to people, the heritage and savoir-faire of rum”, according to a post on the brand’s Instagram account.
It was revealed by the business proprietor in a media gathering at the West Indies Rum Distillery in Barbados this month.
“Starting today, the transformation from Plantation to Planteray gets underway,” expressed founder Gabriel.
“Trademarking a name that embodies our brand philosophy in 120 countries was a drawn-out progression. Rest assured, our rum, which we’ve been creating with pride for over 25 years, remains unchanged. It will continue to be made with an equal level of proficiency, dedication, and attention, just under a new name – Planteray Rum.
“We sustain our firm commitment to producing the same notable rum from Barbados and the finest rum terroirs across the globe.”