February 2024 126
Terrifying Account of a ‘Dangerous’ Rapist Exploiting Intoxicated Teen During House Party Attack
Kenton Quinn bought vodka and gave it to the schoolgirl in ‘large quantities’ before he raped her
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A predator plied a young girl with alcohol before committing a rape at a house party.
Kenton Quinn, a convicted rapist, executed the attack on a girl of secondary school age in Teesside. Teesside Crown Court was told that both were present at the same event and Quinn provided her with vodka.
The prosecutor, Shaun Dodds, stated that the 21-year-old deceived her about his age claiming himself to be 16 and started supplying her with alcohol. However, the minor fell sick as Quinn performed the sexual assault.
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Mr Dodds said: “She felt like she was losing control and struggled to walk as she was dizzy. At one point the defendant pulled her onto his knee.”
The court heard the victim went to the bathroom as she felt sick but was followed by Quinn who then attacked her. Mr Dodds said despite the girl telling him to stop he “ignored” her. The teenager was left with lacerations following the attack and Quinn left. The court heard the victim also left the party and immediately reported the rape.
Mr Dodds said the Stockton man was arrested the following day and denied any sexual activity. However, Quinn was later snared by forensic evidence. He later pleaded guilty to two counts of rape and sex assault. The brave teenager and her family attended court on Wednesday and her victim impact statement was read out by her father.
The girl stated, “I am unable to stop reminiscing about the night it transpired. I feel contaminated, humiliated, and terrified. Constantly feeling as if someone is about to attack me, I am continuously anxious, particularly when outside. Thoughts of suicide cross my mind daily. I have trouble sleeping, and when I do, I am haunted by dreadful flashbacks. I feel disconnected, as if I’m living life through a television screen or another person’s perspective. It seems as if no one comprehends what I am enduring.”
Quinn is a convicted perpetrator of rape, and in September the previous year, he was given an extended jail sentence for assaulting and raping another woman. Teesside Live previously reported that he confessed to rape just moments before his trial was set to begin. He also confessed to committing actual bodily harm against the victim.
The defendant was sentenced to 13 years in a reformatory for young offenders. He was informed that he will serve nine years in prison and spend four years on parole in the community. Expected to attend court via video link for his most recent offenses, Quinn did not appear from his prison cell, with the excuse given to Judge Howard Crowson being that he was indisposed.
Tom Bennett, representing Quinn in court, requested a reduction for the defendant’s admissions of guilt and argued that the defendant had not “deliberately purchased alcohol to intoxicate the complainant with the intent to exploit her.” However, Judge Crowson rejected this argument.
Sentencing, he said: “His target was not used to drinking and it would have been obvious to everyone she was unwell. Someone in that condition requires care not exploitation but Kenton Quinn took advantage. It was his intention that she should be incapacitated which is why he bought vodka and gave it to her in such large quantities.”
The judge added that Quinn’s crimes caused “physical harm and very long-term emotional and psychological harm”. The court heard that a further extended sentence is required as “the danger that he poses is greater than the danger that was assessed”. Quinn, previously of Bridge Road, Stockton, was handed a further seven year prison sentence with a further two-year extension.
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The Ultimate Guide to Pairing Whiskey with Food
Texas Cowboy Tan Hat, Boots, Cow Skull, Lasso on Dark Background
Wine often gets all the attention in terms of its food synergies. While it is a favorite go-to for many of us, there is something to be said about how great cocktails can go with many dishes: particularly when the ingredient mix and garnishes are right.
I recently attended a Texas whiskey and wine pairing dinner at San Francisco’s classic Epic Steak, which featured the whiskeys of Texas producer Balcones Distilling, which is now owned by Diageo. My favorite was the fresh and crisp Lone Star Zest, made with Balcones Baby Blue, Grapefruit, Orange Oleo Saccharum and a of splash ginger beer.
I also had chance to sit down with Alex Elrod, brand experience manager at Balcones, about how the whiskeys taste and pair with food. All answers have been edited and condensed for clarity.
Alex Elrod shares his insights on whiskey and food pairing.
Epic Steakhouse has a beautiful view of the SF Bay.
Liza B. Zimmerman (L.B.Z.): How does whiskey pair differently than wine with food?
Alex Elrod (A.E.): Whiskey has a robust and concentrated flavor profile compared to wine. Its rich, diverse notes can complement or contrast with various food elements. Unlike wine, which often works through matching flavors, whiskeys’ higher alcohol content and distinct taste can create complementary or contrasting experiences.
Wine can be much more complementary to a dining experience, whereas whisky tends to be its own star in the show: because of the high proof.
L.B.Z.: What about Balcones in particular makes it food friendly?
A.E.: Our whiskeys are often robust and something to chew on, which is a nice juxtaposition alongside food. You can experience waves of flavor from the food to the drink: a contrast not easily achieved with softer, more homogenous drinks.
When looking at Cataleja Texas Single Malt, the limited-edition release for our 15th Anniversary, it possesses a versatile flavor profile due to its maturation process involving various casks. The interplay between the malt character and Sherry wood impact offers layers of flavors, making it adaptable to diverse food pairings. Its richness, texture and diverse notes make it an excellent companion to a wide array of dishes.
Toasting the whiskey.
L.B.Z.: How do different versions of it (and their age statements) work differently with different foods, garnishes and sauces?
A.E.: The different expressions of Balcones whiskies, varying in age and flavor complexity, can offer unique experiences when paired with different foods. My favorite pairing with Cataleja is steak and mushrooms!
For Balcones Lineage Texas Single Malt: I absolutely recommend this neat, in a soda water whiskey highball and some type of herb garnish to carry its unique herbal quality.
Balcones Rye Bottled in Bond: is the newest to our line and pairs so well with chocolate, coffee, and herbs or in any classic cocktail calling for a rye whiskey.
The steak pairing course.
L.B.Z.: Are there any hard and fast rules for whisky pairing: such as flavor bridges with wine: if a dish has flavors of strawberries then a wine with similar flavors will pair well?
A.E.: While there are no strict rules, certain principles can guide whisky pairing. Similar to wine, balancing or contrasting flavors between the dish and whisky can work wonders. Exploring complementary flavors like smoked meats with a smoky whisky or contrasting flavors like a spicy dish with a lower ABV and more fruit-forward whisky can often create delightful pairings. However, personal preference and experimentation play a significant role in finding the perfect match.
Orange twist isolated on a white background. Orange peel close-up. Orange citron.
(L.B.Z.): If you do create a cocktail, what are some mixers and garnishes that can complement the spirit’s flavor and how it works with food?
A.E.: When crafting cocktails with whiskeys, consider mixers like vermouth, bitters, or citrus elements that can complement the whisky’s complex profile without overpowering it. Garnishes such as orange or lemon zest, or even a sprig of herbs like thyme or rosemary, can enhance the drink’s aromatic qualities and potentially pair well with certain foods.
New Craft Brewery Promising ‘West Coast Feel’ to Open in North Fort Worth, Texas
Three Wide Brewing company is preparing to open a crafthouse and restaurant at 16230 Three Wide Dr., featuring 20 options of brews on tap and a selection of casual dining dishes. The Martin Brothers will be providing entertainment on the opening day, March 2.
Located in a northern Fort Worth warehouse, the restaurant and brewery will operate from 11 a.m. to 11 p.m.
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The new tap room is, “not like anything most people have seen in a brewery tap room around here before. It’s got more of a West Coast feel to it, but the beer is decidedly Texan,” said beer master and brew evangelist Matt Morriss.
Their chef, Roger Evaristo, is from Brazil and has prepared a menu of burgers, pizzas and sandwiches and pairing items with a craft brew. A standard lunch at Three Wide shapes up to be around $15.
The expansive tap house is geared for beer lovers. The location has a large communal indoor seating space as well as an outdoor patio because “beer tastes better outside,” according to the brewery’s website
Three Wide is not new to the world of beer. The company already has four beers known in the Fort Worth area. The company distributes four IPAs to various Fort Worth bars and restaurants.
“We want to make beer that makes you want another one,” its website says.
A post shared by Three Wide Brewing Co. (@3widebrewingtx)
“What’s a brewery without a few killer IPAs? We’re making them, and trust us — they’re good,” the company says.. Here’s a few to try:
“Everyday pills,” a bohemian pilsner
“High Groove,” a rye IPA
“Outer Groove,” a hazy IPA
“Dark Narrative,” a seasonal imperial stout
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Morriss, hailing from Fort Worth, transitioned from engineering to brewing and now boasts a 10-year industry experience. Before Three Wide came into being, Morriss launched Rabbit Hole Brewery in Justin in 2013. However, the brewery shut its doors in 2019, which in turn paved the way for the Three Wide project.
“We intended to initiate the project much quicker than we actually did. But such is the challenge of starting a significant brewery amidst a pandemic… Our progress was majorly delayed because of supply chain issues and various other factors,” stated Morriss.
Morriss is eagerly looking forward to extending his business boundary further south up to Roanoke.
Experience A World of Flavors: The Wine Festival Returns to the Atrium with Hundreds of Wines for Tasting
The Jersey City Wine Fest returns to the Atrium at Harborside in Downtown Jersey City on Saturday, March 2, with over 100 wines to sample as well as food from local restaurants. (Richard J. McCormack | For The Jersey Journal) Journal File Photo
Over 100 styles of wine will be available to sample when the Jersey City Wine Festival returns to the Harborside Atrium on Saturday, March 2, with two sessions from 1 to 4:30 p.m. and 6 to 9:30 p.m.
Each ticket includes entry to the event; samples of wine from around the world, a souvenir tasting glass, live music and access to food, vendors and merchandise.
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Review: Bernheim Barrel Proof Wheat Whiskey (Batch A224)
The Bernheim Wheat Whiskey has always been a relatively overlooked option within the Heaven Hill whiskey collection, with other rye bourbons, wheated bourbons or rye whiskeys typically taking the limelight. When a new barrel proof version of Bernheim was introduced last year, it sparked interest, but unfortunately, it does not seem to have garnered as much attention as expected. However, it’s the quality that really matters and the initial release was quite impressive.
Since then, most of the focus has shifted to Elijah Craig Barrel Proof, following the announcement that its previous 12-year age claim would now be variable. Questions have also been raised about whether the launch of Larceny Barrel Proof and Bernheim Barrel Proof may be indicative of the eventual introduction of a cask strength rye whiskey from Heaven Hill.
Undeterred by these queries, Bernheim Barrel Proof has released its first batch of 2024, identified as Batch A224. According to the naming structure typically used by Elijah Craig, the ‘A’ indicates the first release of the year, the first ‘2’ signifies February, and the ’24’ denotes the year. This release boasts the highest strength in the series so far at 62.6% ABV (125.2 proof), which is a noticeable increase from the first release at 118.8 proof. It comes with the same term of “7-9 years” old and is roughly priced at $65.
With this information, it’s time to explore this new barrel-aged wheat whiskey from Heaven Hill.
Batch A224 unfurls remarkable notes of intense toffee sweetness complemented by hues of sticky, ripe dark fruit. It also hints at traces of roasted oak, charred smoke, and cocoa with a subtle whisper of cinnamon bun thanks to the buttery tone. It strikes as rather peculiar that, despite its strength, the ethanol does not overpower the flavors, making it easy to deeply appreciate this mid-120 proof range whiskey.
Upon tasting, this batch immediately presents a wave of rich caramel with strong spice notes—particularly potent hints of spicy oak mixed with cinnamon and cardamom. The oak also introduces some mild tannic dryness. The fruit undertones manifest themselves as both dried fruit pieces and fresh, jam-like black cherry syrup. The mouthfeel impresses with its silky texture, a notable attribute of prior Bernheim Barrel Proof releases. However, what keeps drawing me back is the lingering spice that remains on the palate for a tantalizingly long time, subduing the moderately residual sweetness and making the dram seem increasingly dry. Unlike the previous batch of Bernheim Barrel Proof, this one boasts a remarkable onslaught of baking spice. But it’s not an unwelcome surprise. Just like with the aroma, the ethanol blends seamlessly into the taste profile, making this drink enjoyable even at 125.2 proof.
In summary, this addition to the series is a triumph. From the onset, it feels distinctly more consistent than its counterpart, Larceny Barrel Proof. For those who haven’t yet discovered Bernheim Barrel Proof, and particularly if this batch’s spice-filled trajectory resonates with them, this batch emerges as a notable contender. It’s worth investing the effort to seek out this reasonably priced bottle.
Distillery: Heaven Hill
City: Bardstown, KY
Style: Straight wheat whiskey
ABV: 62.6% (125.2 proof)
Availability: Limited, 750 ml bottles, $65 MSRP
Jim Vorel is a Paste staff writer and resident beer and liquor geek. You can follow him on Twitter for more drink writing.
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Exploring the Global Branded Spirits Market: Insights and Forecasts for 2019-2029
DUBLIN, Feb. 27, 2024 /PRNewswire/ — The “Global Branded Spirits Market (2024 Edition): Analysis By Value and Volume, Category (Whisky, Vodka, Tequila, Rum, Others), Price Point, By Distribution Channel, By Region, By Country: Market Insights and Forecast” report has been added to ResearchAndMarkets.com’s offering.
The Global Branded Spirits Market is expected to generate USD 592.3 Billion by the end of 2029, up from USD 409.3 Billion in 2022.
The research report covers a detailed analysis of the global market, the regions (North America, Europe, Asia Pacific, and Rest of the World) and 10 countries (United States, Canada, United Kingdom, Germany, France, Italy, China, India, Japan, South Korea).
Rapid urbanization is expected to enhance disposable income, which is favourable for the growth of the industry. With more and more people travelling abroad, rising aspirations, a favourable environment for imported liquor and higher disposable income, consumers are upgrading towards premium segments across the globe.
The rise in premiumization is evident in the increased focus of the big players on semi-premium and premium categories with an increase in launches and increased marketing of these categories. Another trend, which is gaining traction in the industry, is the growing popularity of grain-based liquor as against traditionally popular molasses-based liquor.
As geopolitical and economic turbulence impacts the market, alcohol drinkers are shifting their consumption behaviours. The key trends that have underpinned the industry, such as premiumisation, will evolve as consumers respond to the increased cost-of-living crisis.
The industry is set to offer key growth opportunities. Fundamental factors supporting future growth include increasing wealth, interest in spirits as an investment from consumers, retailers, and brand owners, emerging audiences, and digital engagement which is predicted to further speed up market growth in the forthcoming years.
In addition to this, the presented research report shares data regarding market size, annual growth and potential analysis, a competitive study of market players, investment possibilities, and demand projection. The research report also evaluates growth indicators, restraints, supply and demand risk, and other significant statistics, as well as a thorough analysis of current and future market trends that pertain to the market development.
Global Branded Spirits Market: Historical and Projected (2019-2029)
Effect Analysis of Broad Economic Factors on Branded Spirits Market
GDP Per Person, By Nation (2022)
Share of People Living in the Urban Areas Across the Globe
Internet Users, By Country
Cellphone Users, By Country and Top 50 Countries With the Largest Percentage of Older Adults
Global Branded Spirits Market: Dashboard
Global Branded Spirits Market: Market Size and CAGR, 2019-2029 (USD Billion & CAGR) and (Million Litres & CAGR)
Degree of Impact of COVID-19 on Branded Spirits Market
Global Branded Spirits Market Segmentation: By Category
Global Branded Spirits Market, By Category Overview
Global Branded Spirits Market Size, By Whisky, By Value, 2019H-2029F (USD Billion & CAGR)
Global Branded Spirits Market Size, By Vodka, By Value, 2019H-2029F (USD Billion & CAGR)
Global Branded Spirits Market Size, By Tequila, By Value, 2019H-2029F (USD Billion & CAGR)
Global Branded Spirits Market Size, By Rum, By Value, 2019H-2029F (USD Billion & CAGR)
Global Branded Spirits Market Size, By Others, By Value, 2019H-2029F (USD Billion & CAGR)
Global Branded Spirits Market Segmentation: By Distribution Channel
Global Branded Spirits Market, By Distribution Channel Overview
Global Branded Spirits Market Size, By On-Trade, By Value, 2019H-2029F (USD Billion & CAGR)
Global Branded Spirits Market Size, By Off-Trade, By Value, 2019H-2029F (USD Billion & CAGR)
Global Branded Spirits Market Segmentation: By Price-Point
Global Branded Spirits Market, By Price-Point Overview
Global Branded Spirits Market Size, By Ultra, By Value, 2019H-2029F (USD Billion & CAGR)
Global Branded Spirits Market Size, By Premium, By Value, 2019H-2029F (USD Billion & CAGR)
Global Branded Spirits Market Size, By Others, By Value, 2019H-2029F (USD Billion & CAGR)
Company Profiles
Diageo PLC
Pernod Ricard
Coca-Cola Hellenic Bottling Company
LVMH Moet Hennessy Louis Vuitton
Constellation Brands
Brown Forman
Beam Suntory
Bacardi Ltd.
Sazerac Company Inc.
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For more information about this report visit https://www.researchandmarkets.com/r/dk9j5y
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Unveiling the Italian Roots of Rum Raisin Ice Cream: A Historical Journey
Perhaps you associate raisins with your grandparents, but it’s not unusual to spot tightly packed rum raisin ice cream in an old-fashioned ice cream parlor even now. This flavor is as classy and nostalgic as it is contentious. Despite this, if you scratch rum raisin off as another casualty of the 1980s, understand that people have relished this flavor far beyond that period (and they can’t all be erroneous).
The idea of blending boozy raisins with dessert originated from dessert-lovers in the Italian region of Sicily who used to soak Málaga raisins in rum and mixed them with vanilla gelato. Rather than rum raisin, the delight was initially named “Málaga gelato”. With a high concentration of natural sugar, these raisins are used in making the sweet wines that Málaga, Spain is globally renowned for. As a matter of fact, when the Sicilians first soaked their Málaga raisins, they used Marsala wine instead of rum. This wine has a similar flavor profile like rum. Indeed, Málaga raisins have been traded as a prized luxurious food stuff in Europe from as early as the 1700s, and the authentic Málaga muscatel raisins (pasas de Málaga) are typically marked by an official DOP seal.
Explore more: 25 Best Ice Cream Brands Ranked
It’s not definitely known when this boozy dessert officially made its entry into the U.S. An advertisement in the Daily Ardmoreite newspaper from Oklahoma in 1932 read, “Extra Special. Rum Raisin Ice Cream. Entirely New.” Certainly, Americans replaced gelato with vanilla ice cream, and the combination of the profound cinnamon, dark rum, and vanilla made this old-style classic an enduring delight. Some recipes suggest a vanilla ice cream base that’s swirled with cinnamon or brown sugar. It all fits well. The essential part is the chilled, booze-soaked raisins, which burst in the mouth providing an intriguing texture.
Its everlasting impact is often credited to Häagen-Dazs, which first introduced this flavor in their pint in the early 80s. Fast forward about half a century later and rum raisin remains a vital part of the ice cream company’s continual palette. And it is not just the ice cream that deserves your attention the next time you make a trip to the frozen section; the previously mentioned Málaga raisins are worthy of a second glance as well. Yet, not every rum raisin ice cream made nowadays is made solely (or even partially) from real Málaga raisins. Oftentimes, regular dark or golden raisins are used. However, back in the 1930s, these rum-infused gems were the centerpiece of the performance, which reserved a permanent spot for rum raisin ice cream in the unofficial hall of fame of flavors.
Check out the original article on Tasting Table.
Decoding the Meaning behind the Reserve Label on Your Wine Bottle
While attempting to score wine deals at Costco, you may have come across the term “reserve” on certain wine labels. This essentially implies that the wine has undergone unique aging methods before being made available for purchase. Traditionally, wine makers would hold back some of their best wine to let it mature for a longer period before releasing it. This practice of keeping a reserve of particular wine batches is what led to the term “reserve” we see on modern wine bottles today.
Although “reserve” might hint towards a high-quality wine, it doesn’t necessarily guarantee it. In some parts of wine-producing nations like Italy and Spain, the usage of this term is legally controlled, allowing only wines that meet specific growing, aging, and storing standards to be labelled as such. On the other hand, in many parts of the world, including the United States, the term “reserve” has no legal definition and can be used to label any wine, irrespective of the aging criteria.
Read More: 10 Of The Healthiest Beers You Can Drink
In Italy, for a wine to be labeled “reserve” or “riserva”, it must abide by specific aging and storage regulations specific to that region. For instance, a Chianti can only be labelled and sold as a “riserva” if it has undergone at least 24 months of aging, with a mandatory 3 months’ bottle fining. This information can be attributed to an Italian vineyard called Carus.
The process of maturation starts from January 1, after the harvest season. Similar to this, strict regulations are also applied for assessing all kinds of Italian wines which aim for the ‘riserva’ label. After fulfilling the minimum criteria, the wine has to exhibit certain attributes, be it color or acidity. These particular rules ensure that the region exports a high-standard product to the rest of the globe.
Comparable systems are also found in Spain and Portugal, where the specialized wine is labeled as ‘reserva’ (not to be confused with Italy’s ‘riserva’). Similar to Italy, these nations too have split their wine-growing areas into regions with precise requirements governing which wines can legally take up the ‘reserva’ label. Along with storage and aging requirements, Portugal also sets the level of alcohol percentage for its ‘reserva’ bottles. As per an article by renowned wine experts Mike DeSimone and Jeff Jenssen in the Robb Report, Portugal ‘reserva’ wines need to contain 0.5% to 1% more alcohol per bottle compared to their nationally sanctioned regional minimums.
Outside of these regulated regions, the term ‘reserve’ doesn’t have a clear definition and can imply various things, or sometimes, nothing at all. In the United States, the Alcohol and Tobacco Tax and Trade Bureau (TBB) regulates the wine, but it presently doesn’t have a definition for ‘reserve’. In 2010, the TBB proposed a legal definition for several winemaking terms. However, the proposed rules were never enacted, and so, the term ‘reserve’ continues to be used without a concrete legal definition.
In the absence of any guiding principles from the federal government, some regions have taken the responsibility of setting quality standards into their own hands. In the onset of the century, winemakers in Washington established the Washington Wine Quality Alliance, which defined its own standards for the ‘reserve’ labels. According to an old report by Wine Spectator, members of the alliance decided to limit their ‘reserve’ batches to 10% or less of the total production. Vineyards outside Washington, in the United States, still market certain bottles with the ‘reserve’ label. However, as there is no standard agreement dictating what exactly makes a ‘reserve’ bottle, it is often used as more of a marketing strategy without any legal repercussions.
Read the original article on Daily Meal.
Finding Out the Freezing Point: At What Temperature Does Beer Freeze?
Regrettably, it’s a common misfortune amongst beer aficionados to discover that their favored grain-based beverage can actually freeze. This unfortunate discovery is often made when forgotten bottles, left in the freezer for rapid cooling, are found the next day, frozen solid. On the flip side, you may have opened a can in frigid conditions and observed the beer remain a liquid. Which leads us to wonder, what is the precise temperature at which beer freezes? The answer, it seems, hinges on the alcohol content.
Pure ethanol, also known as the form of alcohol in our alcoholic drinks, boasts a freezing point of approximately -173 F whilst water solidifies at 32 F. Since beers comprise a blend of alcohol and water, the freezing point is dictated by the relative quantities of these two components. Consequently, less alcoholic beverages like beer, freeze around higher temperatures compared to spirits such as vodka and whiskey. The average beer freezes near 28 F, suggesting that a domestic refrigerator provides a safe storage environment – unlike the freezer.
More details: 10 Of The Healthiest Beers You Can Drink
Typically, beers possess a 4% to 6% alcohol by volume (ABV) range, although double IPAs and craft versions might surge past 10% ABV. As the alcoholic content rises, the freezing point descends. Despite a regular beer freezing around 28 F, a beer with double-digit ABV will freeze notably lower. Based on data from CERN, a mixture of ethanol and water freezes at 21.2 F when the ethanol content touches 10%. This temperature is calculated assuming that the beer only has water and ethanol in its composition. In reality, minor adjustments in the freezing point might occur due to sugars and additives in the beer, but these variations will be negligible.
Most home refrigerators maintain a temperature below 40 F but above freezing, which keeps beer in a perfectly chilled state without freezing it. However, moving your beers to the freezer changes this. Home freezers are typically maintained at 0 F, which is far below the freezing point of even high AVB beers and can freeze the beer in bottles or cans rapidly. Along with freezing, the water inside expands which could result in popped tabs and cracked glass bottles – creating a slushy beer mess in your freezer. Even if the container does not rupture, it’s probably best to avoid drinking beer that has thawed after freezing. The thawing process causes the beer to oxidize, resulting in a strong and stale flavor. More on this topic here.
Many might have noticed that bottles of vodka and other similar alcohols don’t freeze in the same way. These spirits do eventually freeze, but at extremely low temperatures. Most distilled spirits – including vodka, whiskey, tequila, and rum – are usually sold at 80 proof, which is twice the AVB. This means a bottle of 80-proof vodka contains 40% alcohol by volume. Based on the freezing point chart by CERN, mixtures with 40% ethanol freeze at -13.9 F. Stronger 100-proof liquors won’t freeze until they reach -28.3 F. More on this topic here.
Under typical circumstances, home freezers are incapable of reaching such low temperatures, which means it’s generally safe to store bottles of liquor in the freezer. However, liqueurs, which are spirits that contain sugars and additives and are usually of a lesser proof like Campari and Kahlua, are another matter. These cocktail prerequisites are usually between 30-proof and 60-proof, which means their alcohol content is low enough for the bottles to freeze in a conventional home freezer.
You can read the original article on Daily Meal.
Incorporating a Vanilla Twist in Your Next Vodka and Soda Cocktail
Depending on the type of bar that you’re at, your drink order can change. There’s also the question of what mood you’re in and what type of night you’re planning on having, which can influence what spirit you go for. But, as far as drink orders go, nothing is more unanimous than a vodka soda. It’s the go-to when you simply can’t be bothered to think about it — or when all you’re looking for is a quick buzz to get you out the dance floor. But, after one too many vodka soda-fueled nights, it’d be understandable if you’ve grown sick of them. Luckily, you can switch it up by adding a little vanilla.
Rather than your usual soda water and plain vodka, asking for a vanilla-flavored vodka and your choice of vanilla soda will give your drink order new life. Vanilla Coke, vanilla Diet Pepsi, or a vanilla cream soda are sure to be behind the bar. There’s also a chance of them having a bottle of vanilla simple syrup, which could compensate in the off chance they don’t stock any vanilla vodka or soda. But if you’re drinking vodka sodas to avoid the sugar, it doesn’t hurt to ask if they carry a vanilla-flavored seltzer or sparkling water.
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
With the right ingredients at your disposal, a vanilla vodka soda is easy to prepare at home. All you need is a pack of your chosen vodka-flavored soda and a handle of vanilla vodka. The brand of vodka is up to you, although you may as well go with Reyka, the one Tasting Table ranked the best. Where you can really have fun, however, is what you mix it with.
You can keep things simple and mix your vanilla vodka with a Vanilla Coke or Diet Pepsi. But your options expand significantly when you’re stocking your bar for yourself. As mentioned before, you can go the healthier route and pick yourself up some vanilla sparkling waters. But why not be experimental and grab some cream soda Olipops? You could also get fancy and add in a dash of vanilla extract. Then, you can play around with adding a garnish — perhaps a vanilla bean.
There aren’t any rules here, and one of the glories of being an at-home bartender is that you can make your drink as strong as you want. But the usual rule of thumb is 4 oz of soda to 1 oz of vodka.
Read the original article on Tasting Table.