March 2024 132
Expert Advice: The Top 4 Non-Negotiables for Brewing Beer at Home
Since the Neolithic revolution, when the implementation of agriculture paved the way for human civilization, society has been inextricably linked to the art of brewing beer. Little has changed over the ensuing millennia, as creating new brews and experimenting with recipes remains a popular business (and hobby) in the 21st century — some people have even turned Lucky Charms into beer, for example.
Because beer is made through a biochemical process called ethanol fermentation, in which yeast converts sugar into alcohol and carbon dioxide, a successful batch requires specific conditions. Failure to maintain these conditions can result in the beer becoming contaminated with mold or bacteria. In an exclusive interview with Mashed, co-owner and head brewer of Spice Trade Brewery + Kitchen Jeff Tyler helped hobbyists avoid the biggest mistakes people make when brewing beer by explaining four non-negotiables: cleaning, sanitization, healthy yeast, and temperature control.
When unwanted bacteria find their way into your fermentation vessel, your beer can become infected. As such, a good batch always begins with clean tools. “Make sure you spend the time to ensure every piece of your equipment is clean,” Tyler told Mashed. Only after removing debris and buildup should you use a sanitizing chemical to kill any unseen organisms that may linger on your brewing equipment. “[This] will ensure that your yeast is the only organism in your beer and help prevent contamination, off flavors, and bad batches,” he explained.
Read more: Popular Vodka Brands Ranked From Worst To Best
Once your brewing equipment is clean, your attention should turn to your yeast. Jeff Tyler, a brewing expert, spoke to Mashed about this important ingredient. Instead of dry, store-bought yeast, Tyler recommends fresh yeast or a damp block of yeast cells that need refrigeration. Aside from the quality of yeast, Tyler emphasises that the number of yeast cells is crucial to the brewing process. Typically, 1 million yeast cells per millilitre of wort should be used, but the desired ratio can differ depending on the type of beer you’re making.
Keeping temperature under control during fermentation is also critical. Generally, yeast creates the tastiest beer between 66 and 72 degrees Fahrenheit. Because fermentation generates heat, it can be difficult to prevent the liquid’s temperature from exceeding this range. “If you can’t regulate the temperature of your batch, store your beer in a cool, dark location,” suggests Tyler. He also recommends kveik yeast, a variety which can handle higher temperatures. Your brewing could improve by following Tyler’s advice, possibly earning a place among the ranks of history’s great brewers.
Exploring Australia’s Wine Sector: A Comprehensive Briefing
Wine barrels at a winery in the Yarra Valley, Victoria.
Australian wine companies and lawmakers said China proposed lifting punitive tariffs on the nation’s wine, signaling the end is near to a three-year trade dispute as both countries seek to strengthen ties. Treasury Wine Estates referenced China’s plan in an exchange filing yesterday, adding that the final decision will be made in the “coming weeks.”
An ugly dispute has broken out between Tesla and Australia’s Federal Chamber of Automotive Industries, or FCAI, over local vehicle-emissions laws. It’s a brawl that encapsulates the challenge of decarbonizing a market that remains stubbornly in love with gas-guzzling pickups.
Triple Jam Vodka: Blake’s Hard Cider Latest Collaboration with Gypsy Spirits Announced
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Triple Jam Vodka (Photo: Blake’s)
(FOX 2) – Enjoy a new twist on Blake’s popular Triple Jam hard cider.
The Macomb County-based cider maker has teamed up with the up north distillery Gypsy Spirits for a Triple Jam Vodka, a berry vodka described as having flavors of strawberry, blackberry, raspberry, and a touch of apple – just like the cider.
“It was crucial that the berry aroma and color remained the same, those elements are such a big part of the brand, and the three-berry blend needed to be captured in the vodka too,” Blake’s founder Andrew Blake said. “Triple Jam has been such a smashing success because of its real fruit profile — you don’t get this off-flavor of cough syrup or candy like with many fruited hard beverages.”
Triple Jam Vodka (Photo: Blake’s)
He said the biggest difference between the beloved cider and vodka is the lack of carbonation and a higher alcohol content; the cider is around 6% ABV, while the vodka is 30% ABV.
“It’s all about us staying true to our roots, while offering a more diverse line of beverages, a little something for everyone. We listen, our customers tell us what they want and what we are missing, and then we roll up our sleeves and get to work,” Blake said.
Triple Jam Vodka retails for $24.95 a bottle, and is available at the Blake’s Tasting Room, as well as stores in its distribution area all year long.
Blake’s previously collaborated with Gypsy for a cider-vodka collaboration. Apple Pie Vodka was widely released last year. That vodka sold out in days, something Blake said he didn’t anticipate.
After that success, Blake’s and Gypsy decided Triple Jam would be the next release.
“Blake’s is known for its beverage innovation, and with the massive success of Triple Jam nationally, we knew it had the runway to be the next craft spirit release,” Blake said. “The blend of berries and Gypsy’s Vodka create something so pleasant, that we believe this product will become a staple offering.”
And you can expect more of that beverage innovation later this year, Blake said.
“We want to explore styles outside of vodka, like whiskey and gin,” he said. “We have plans to craft a third collaboration this fall, but you’ll have to stay tuned!”
On April 13, check out the Berry Bash House Party, for a commemorative glass, tunes from a live DJ, house party games and retro video games beginning at 6:30 pm at Blake’s Event Tent and Tasting Room in Armada. Tickets are available now for $10 at blakeshardcider.com.
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Exploring the Shelf Life of Whiskey in a Decanter
A whiskey decanter is a great way to bring class to your home bar or bourbon collection. Rather than simply grabbing bottles straight from the liquor store, a decanter allows you to house your whiskey in a quality crystal vessel designed to highlight the deep amber and golden hues of your preferred drink. However, there are a few additional storage considerations that come with owning a decanter – chiefly maintaining an awareness of how long your whiskey has been stored.
Fortunately, storing whiskey in a decanter isn’t drastically different from storing it in a bottle. It’s important in either situation to consider how much the liquid is exposed to the air. The quantity of whiskey remaining in the bottle is crucial as the less whiskey you have, the more air infiltrates the bottle. Excess air accelerates the rate of oxidation, which is why your whiskey may spoil.
However, there is a significant distinction between a bottle and a decanter, specifically regarding the initial filling process. As you transfer whiskey from the bottle into an empty decanter, it swirls around, increasing the interaction between the whiskey and the air and thus kickstarting the oxidation process. Consequently, whiskey only lasts for approximately three months in a decanter.
To learn more, check out: The 27 Best Bourbon Brands, Ranked
If you’re mindful of filling your decanter, seldom open it, and leave it nearly full, the typical usage duration of three months can extend up to three years. However, do not count on it lasting for an exact three years. If your whiskey is to be stored for an extended period, it would be best to leave it in its original bottle. Decanters are generally more appropriate for a whiskey you drink regularly and are certain to finish within three months. After three months, understand that its flavor will begin to decline, but there’s no necessity to dispose of the whiskey.
An important point to remember is that whiskey decanters are distinct from wine decanters. Though named the same, their similarities end there. Wine decanters are created to aerate the wine swiftly, accelerating the oxidation process to allow the wine to breathe before you drink it. The way we consume whiskey is different from how we drink wine. A wine decanter can conveniently contain about five glasses of wine, which can easily be consumed in one sitting with a group. In contrast, a whiskey decanter accommodates approximately 25 fluid ounces, yielding around 16 servings, considering a traditional serving size of 1.5 ounces. You’ll need to choose the whiskey you want to store in your decanter accordingly.
Take a look at the original article on Tasting Table.
A Paradox of Excellence: The 2023 Nuits-Saint-Georges Burgundy Wine Review
Wine expert and consultant Aymeric de Clouet
At the Hospices de Nuits-Saint-Georges wine auction in the Burgundy region of France this past weekend, wine expert and consultant Aymeric de Clouet provided technical information to bidders who tasted wines. An article about the auction is here.
When we spoke together, De Clouet explained what factors contributed to the overall quality of this 2023 vintage of Pinot Noir. His words highlight how chaos and enigma can sometimes produce alluringly seductive wines.
“The weather was extremely complicated in 2023. It began very cold, which lasted very late.”
May’s warmth sped up vine growth, however, the cold and lack of sunlight between July and August resulted in delayed maturation. The heat experienced between August 17th and 20th was a boon for winemakers.
The rise in temperature was beneficial. The timing couldn’t have been more perfect. It brought great joy to everyone. There was a spell of extreme heat for three to four days in September which led to the grilling of a few grapes. These had to be removed during sorting. This experience resulted in good maturity, but caution was required to prevent overripe conditions.
The grape yield in 2023 was so abundant that Jean-Marc Moron, the Estate Manager of the Hospices de Nuits-Saint-Georges vineyards, had to take an atypical approach.
Jean-Marc Moron, the Estate Manager of Hospices Nuits-Saint-Georges vineyards
“He believed that there were an excessive amount of grapes,” De Clouet elaborated. “Hence, he executed what we term a green harvest in July, followed by another in August.”
Green harvesting encompasses the diminution of vine leaves for improved aeration of vines, as well as plucking and disregarding specific grape bunches to instil a heightened concentration of flavors in the remaining grapes. To execute two green harvests in a single vintage is quite atypical.
“He conducted two rounds in the vineyard. This scenario is somewhat unusual. Consequently, the Domaine de Hospices de Nuits produced less wine than the previous year, while the 2023 vintage was significantly more prolific than that of 2022 in several other domaines [wine estates].”
De Clouet provided a description of the vintage 2023 wines derived from Nuits-Saint-Georges.
“Concentration, flavor, complexity and individuality of each parcel. On top of that—balance, which is the big surprise of 2023, because we didn’t expect that.”
The paradox of the 2023 vintage is that laboratory results of Nuits-Saint-Georges juices include a characteristic that seems contradictory with tastings.
“The analysis indicates that acidity is extremely low, but it doesn’t taste like that. It tastes very balanced. There is something very special in this vintage—especially in that balance which doesn’t appear in the analysis.”
This leads to a strong, simple, and refreshing conclusion.
“It’s good to know that we don’t know everything. The analysis is not sufficient; the taste is just as important as the analysis. It’s more important, I would say from my point of view.”
Again with Burgundy wines, mysteries can enhance their magic.
Cellar with Nuits-Saint-Georges wines that will be auctioned
Tasting notes are below. Note these are personal and subjective.
Nuits-Saint-Georges. Premier Cru Le Terres Blanches. Cuvée Pierre de Pême. 2023. 93–94 points.
A white wine created from Chardonnay. It gives off opulent, floral, and slightly nutty aromas that are quite generous. On tasting, it is a crunchy and textured delight with prevalent tropical flavors.
Gevrey-Chambertin. Les Champs-Chenys. Cuvée Irène Noblet. 2023.
Exhibiting aromas of red fruit, including raspberries and strawberries. It’s a succulent and plush wine, displaying a linear quality in its youth.
Nuits-Saint-Georges. Les Maladieres. Les Brûlées. Cuvée Grangier. 2023.
Open, floral, opulent aromas. A slightly spicy and textured wine with suave acidity.
Nuits-Saint-Georges. Les Lavieres. Les Bas de Combe Cuvée Guillaume Labye. 2023.
Red fruit aromas, with some tropical fruits and spices. In the mouth this wine is deft, delicate and opulent. Finesse in tannins. Bright acidity.
Nuits-Saint-Georges. Les Fleurieres—Les Plantes au Baron Cuvèe des Soeurs Hospitaliéres. 2023.
It has bright and floral aromas with hints of raspberries and red cherries.
Nuits-Saint-Georges. Les Saint-Julien – Les Plateux. Cuvée Poyen. 2023.
The aroma is perky with hints of light red fruit. It has bright flavors inclusive of black cherries combined with a shining acidity. It may not yet be complex, but it’s undeniably delicious.
Nuits-Saint-Georges. Premier Cru Les Vignerondes. Cuvée Bernarde Deleschlache. 2023. 92–93 points.
Quiet aromas that include flint, minerality, red cherries and black cherries. Flavors include raspberries. Bright acidity.
Nuits-Saint-Georges. Premier Cru Les Terres Blanches. Cuvée Pierre de Pême. 2023. 96 points.
Supple herbaceous aromas that include red fruit, green grass, black cherries. Complex, robust, engaging flavors that include blackberries and slight menthol. Distinct and brilliant.
Hospices de Nuits auction within Clos de Vougeot
Nuits-Saint-Georges. Premier Cru Les Rues de Chaux. Cuvée Guillaume Labye. 2023. 93 points.
Bright and light red fruit aromas that include raspberries and tropicals as well as florals such as roses. Stout, firm, taut but gentle tannins. Generous and full flavored.
Nuits-Saint-Georges. Premier Cru Les Porrets-St-George. Cuvée Antide Midan. 2023. 95 points.
Exquisite aromas of red fruit, like raspberries and black cherries, exude from this wine. Its taste is a perfect balance of richness and lightness, making it a delightful, vibrant, and quintessential red Burgundy. With powerful dark fruit flavors lingering on your palate, it provides a commanding and mature assembly of acid and tannin.
Presenting Nuits-Saint-Georges. The Premier Cru Les Boudots. Known as the Cuvée Mesny de Boisseaux, estimated for the year 2023, and rated 95 points.
Experience the bright and crisp aromas of young light red fruits, including raspberries. This wine embodies a subtle acidity that shines brilliantly. It’s a complex creation that leaves one in awe. Its broad shoulders command attention even as it provides soft tannins, characteristic of a classic red Burgundy. The flavors are generous, making this an elegant, supple, and seductive wine.
Nuits-Saint-Georges. Premier Cur Les Murgers. Known as the Cuvée Guyard de Changey, set for 2023, earning an outstanding rating of 96 points
Quiet aromas that include some granite and red plums. Supple, rich, balanced red fruit flavors with light acidity. A quintessential 2023 red Burgundy howling deft tannins, elegance and supple young red fruit. Commanding and crisp light acidity.
Nuits-Saint-Georges. Premier Cru Les Corvees Pagets. Cuvée Saint-Laurent. 2023. 94 points.
Billowing, wafting, commanding, sparkling and lively Nuits-Saint-Georges aromas that include those of black cherries, dark plums and raspberries. Rich and delightful flavors that need time to develop complexity. Remarkable integration of red fruit with acidity and tannins.
Nuits-Saint-Georges grapevines
Nuits-Saint-Georges. Premier Cru Les Didiers. Cuvée Cabet. 2023. 94—95 points.
Soft and unassuming aromas that include delicate florals, red plums, prunes and a fern glen. Crisp acidity. Soft, intense, beautiful dark red fruit flavors well integrated with supple tannins.
Nuits-Saint-Georges. Premier Cru Les Didiers. Cuvée Jacques Duret. 95 points.
Simple, young, full aromas that include raspberries. In the mouth this is a succulent and delicious and easy drinking wine with confident firm tannins and juicy acidity, Delightful.
Nuits-Saint-Georges. Premier Cru Les Didiers. Cuvée Fagon. 2023. 96 points.
Harmonious, balanced, generous and succulent aromas that include red plums, strawberries, red currants and blackberries. A delightfully easy drinking river of balanced and rich soft red fruit with a sliver of chocolate cake. Complex flavors, well integrated tannins. Delightful!
Nuits-Saint-Georges town hall, Burgundy, France
Nuits-Saint-Georges. Premier Cru Les Saint Georges. Cuvée des Sires de Vergy. 2023. 96 points.
Red strawberries, black and red cherries, fern glen, and black berries usher in the first wave of aromas. These vibrant notes are followed by firm, commanding and succulent flavors of red fruit, figs, and a hint of molasses. The complexity is brought to life by a bright yet fitting acidity. Simply put, it is an undeniably beautiful wine.
Nuits-Saint-Georges. Premier Cru Les Saint-Georges. Cuvée Georges Faiveley. 2023. 97+ points.
The aroma’s first impression is bright and crisp, quickly followed by a softer undertone. Skillfully blended, the red fruit and acidity deliver an integrated and balanced profile. With each taste, one experiences the crackling fresh red fruit and the beautifully reposed tannins. It is a wine that just begs you to pour another glass.
Nuits-Saint-Georges. Premier Cru Les Saint-Georges. Vielles Vignes. Cuvée Hugues Perdrizet. 97+ points.
Dark aromas include molasses, tar and a fern glen. Elegant and shining beauty of a wine with light flavors of succulent red fruit and supple tannins in this lively, balanced and shouldered burgundy.
Behind the Scenes at the Dancing on Ice Wrap Party: Holly Willoughby’s Indulgences in Greggs and Rum Cocktails
DANCING On Ice queen Holly Willoughby let her hair down for some rinky business at the series wrap party.
She was the life and soul of the official bash, held in a marquee at Bovingdon Studios in Hertfordshire after Ryan Thomas was crowned winner.
But she was without her TV partner Stephen Mulhern, who had to get home early as his mum forgot to leave him a key under the mat.
Holly said in a funny speech: “I can do a two-hour live show and I’m absolutely fine.
“But then I stand in front of you all now and it’s utterly petrifying.
“Stephen had to go, basically.
“He’s actually staying at his mum’s house tonight and she hadn’t left the key out, which is kind of hilarious.”
The gang drank cocktails with fun names including Dancing on Rum and Skating on Ice.
They then munched on grub from Greggs. Spicy veg, Mexican chicken and classic steak slices, plus pizza was laid on.
I always knew Holly was a girl after my own heart.
KATHERINE KELLY and Eve Myles will go head to head in new psychological thriller The Crow Girl for Paramount+.
Ex-Corrie actress Katherine plays psychotherapist Sophia Craven, while Hijack star Eve portrays DCI Jeanette Kirkland in the dramatisation of the novel trilogy that also features Dougray Scott as DI Lou Stanley.
The duo commits to pursuing a serial murderer, despite the antagonism they face from their commanding officers within the police department.
Immersed deep into the series of ill-events revealing police misdoings and negligence, they find themselves in the midst of a growing number of fatalities, and unexpectedly, in a passionate liaison. The shooting for the show began in Bristol just some weeks ago.
In the words of Katherine: “The original book is nerve-racking and the adaptation scripts have superceded it. I am keen on deconstructing Sophia as the storyline progressively unveils.”
The crime drama Shetland by BBC One has been confirmed for an additional two seasons.
The ninth and tenth episodes of the crime thriller series, as inspired by the books written by Ann Cleeves and featuring Ashley Jensen and Alison O’Donnell as police detectives Ruth and Tosh, are scheduled to start production soon.
Certain participants in the new series of Loaded In Paradise who enjoy a good party, found themselves worse off financially after competing in the reality challenge.
Teams vie for the Gold Card which provides them with unlimited spending power.
Participants who do not secure the Gold Card are obliged to adhere to a budgeted lifestyle.
The series returns to ITV2 this month.
Chelise, who stars with best friend Faith, said: “I left thinking I still had the Gold Card in my purse, so I am spending more money now than I did before the show.”
Lewis, who competes with brother Gio, added: “I flew out to Dubai after the show and it’s been quite detrimental to my bank account. I’m in debt.”
EMILY In Paris fans can breath a sigh of relief – Lucien Laviscount will be in the new series.
The actor, who portrays the character Alfie in the Netflix series, was last noticed bidding farewell to Emily (Lily Collins) at the conclusion of the third season in 2022.
At the previous year’s Oscars, Lucien expressed uncertainty about his future in the series.
However, at the 2024 awards ceremony on Sunday, he announced his return with joy. He mentioned, “I’m back, and I’m thrilled. We are about halfway done filming the fourth season, and it’s going to be fantastic.
“Now that audiences have become more familiar with the characters, we have the opportunity to delve deeper into their personas.
“There’s a lot more truthfulness to it, it’s definitely a little more romantic, daring and out there than the other seasons, so it’s going to be a fun season.”
Emily In Paris returns to Netflix later this year.
TREVOR EVE, Daniel Rigby and Zoe Tapper are part of the cast for Alibi’s new dark comedy drama I, Jack Wright.
Also joining John Simm, Nikki Amuka-Bird and Gemma Jones are Sex Education star Rakhee Thakrar and The Vicar Of Dibley’s James Fleet.
Beer Nut: Exploring Two Classic Irish Stouts Beyond Guinness
Columnist George Lenker shares some classic Irish stouts ahead of the St. Patrick’s Day weekend. George Lenker
With St. Patrick’s Day just around the bend, Guinness is probably on some readers’ minds.
Although I drink mostly Irish craft beer on my visits to the Emerald Isle, I’m sure no one will be surprised to learn that I also indulge in plenty of The Black Stuff. Although it’s true that even most of the older traditional pubs now feature at least a few craft offerings, Guinness is always a welcome choice when I want to keep the alcohol level on the lower side.
Of course there are any number of good craft stouts in Ireland, including Carlow Brewing’s excellent O’Hara’s Stout and Wicklow Brewing’s Black 16, but you can’t always find them everywhere (although O’Hara’s is pretty ubiquitous). However, if you want an standard alternative to Guinness that is fairly available in most municipalities, there are two that you should try: Murphy’s and Beamish.
Let me start with this caveat: Only one of those options is available here in America as of this writing. So I’m also writing this with the idea that some of you will be visiting Ireland and can seek all sorts of stouts out when you’re there. I’m also hoping they’ll all be available again at some point. But let’s start with the one that you can get here in the United States .
Murphy’s Irish Stout originally hails from Co. Cork, which was the only place you could get it until 1983, when Heineken acquired the rights to the brand. Whitbread got the rights to brew and distribute it in the U.K. in 1988, and Whitbread was acquired by a subsidiary of the multinational group Anheuser-Busch InBev in 2000.
Since I never had it before the big boys took it over, I can’t say if it’s changed over the years, but I’m always worried that good products often do – but not always. I have had it plenty of times since 2000, including my most recent trip to Ireland in January. And I have to say it’s pretty tasty stuff. It has a more pronounced toffee note than Guinness and seemed to have a lighter body. There is also a noticeable coffee element to it.
So, if you like those aspects, you’ll probably like it. I enjoy it, but I would prefer Guinness most of the time. It’s even lower and alcohol, then goodness, sitting right at 4% ABV.
Beamish Genuine Irish Stout originates from Cork as well. Its first brew was made by Beamish & Crawford, who established their brewery in 1792. The firm went through several ownership changes over the years and is currently non-operational due to its acquisition by Heineken International in 2008. Despite this, the beer is still produced in Cork, at the Heineken facility residing there.
Regrettably, Heineken made the decision to halt its sales in the United States over a decade ago, for reasons unknown. I consider this a loss, as it poses a wonderful alternative to Guinness and Murphy’s. It has a slight hint of chocolate, blending perfectly with the roasted nut flavor. It’s a smooth drink and with a 4.1% ABV, it’s excellent as a session beer. While I hope it makes its way back to the US, I’m not particularly optimistic.
In the spirit of the holiday, happy St. Patrick’s Day. Enjoy the stout beer you prefer most, and cheers!
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Exploring the Latest Beverage Additions: From Vodka Soda to Sports Drinks
11-Mar-2024 – Last updated on
11-Mar-2024 at 10:22 GMT
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Kylie Jenner has launched Sprinter, a vodka soda made with premium vodka, sparkling water and real fruit juice. This light and refreshing beverage was created in collaboration with Chandra Richter, a female beverage development expert with over 20 years of experience and a PhD in molecular biology. Richter served as the Head of Product Development and Supply Chain. After over a year of taste testing, they ultimately achieved the perfect balance of flavours, resulting in Sprinter. This canned vodka soda contains just 100 calories per serving, has a 4.5% alcohol by volume (ABV) content, and is made with real fruit juice without added sugar.
Sprinter is available in four variations: black cherry, peach, grapefruit and lime.
It will be launched across the US on the 21st of March, and will be obtainable in 8-can variety packs for a suggested retail price of $19.99.
The first ever unflavored water from Gatorade, referred to as Gatorade Water, has been introduced in the US.
Gatorade Water is an alkaline drink with a pH level of 7.5 or above, is infused with electrolytes which gives a refreshing and sharp taste, and the bottles are constructed from 100% recycleable plastic.
Gatorade has introduced premium water aimed at active individuals seeking continuous hydration, according to Anuj Bhasin, the chief brand officer at Gatorade.
He explained that current athletes are more focused on wellness than ever and look forward to Gatorade meeting their hydration requirements round the clock, regardless of who they are or their physical activities. As per his discussion, Gatorade Water provides this all-day hydration.
Gatorade Water is now accessible across the nation in different retail stores. It can be purchased in 1L bottles for continuous hydration with a suggested retail price ranging from $2.39 to $2.99. It also comes in a 700ml size featuring a sport cap with a suggested retail price between $1.99 and $2.69.
In other news, Catalyst Spirits from Florida is venturing into the increasing RTD market, presenting Howler Head, a premium banana-flavored bourbon whiskey mixed with cola.
Howler Head & Cola has recently been launched in Australia, with plans to expand to other markets.
The drink is portrayed as a delightful, bubbly beverage with notes of roasted caramel and coffee, enriched by a creamy, full-bodied, natural banana flavour. It concludes with an oak and banana aroma that leaves a smooth, satisfying aftertaste.
For the suggested price of AU$29, you can find Howler Head & Cola at varieties of retailers all over Australia, available in 4-pack sets of 330ml cans. A 10-pack option is set to be introduced later in the year. The alcohol content of each can is 6%.
The brand has also secured a partnership with UFC Australia, becoming the official flavoured whiskey ready-to-drink (RTD) of the organisation. To coincide with this launch, former Australian UFC middleweight champion Robert Whittaker has been announced as the newest ambassador for the brand.
With the successful inception of RumChata Coconut Cream in the Spring of 2023, the esteemed brand is excitedly paving the way for a new entrant, RumChata Pineapple Cream.
This dual hit of tropical freshness carries an ABV of 13.75% and is a delight to savor both stand-alone or in a Piña Colada inspired cocktail christened the RumChata Colada, which is a perfect blend of RumChata Pineapple Cream and Coconut Rum.
Moving to another refreshment avenue, California-based Guayakí Yerba Mate brings forth its newest flavor blend – Berry Lemonade. This tasty fusion is ready to join the ranks of the brand’s popular High Energy Cans, which are set to hit shelves across the United States within the month.
The intriguing Guayakí Yerba Mate is brewed from naturally caffeinated leaves of the holly tree species, uniquely known as Ilex paraguariensis. This tree species can be found flourishing in the heart of the Atlantic Forest of South America.
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Each can of Berry Lemonade contains 150mg of caffeine. The
summer beverage is a balanced blend of tart lemon and sweet strawberry flavors, derived from
real fruit juice, creating a low calorie drink with 20 calories and 2g of sugar.
Janal Cruz, Guayakí’s VP of Operations at Guayakí, said,
“Berry Lemonade reflects Guayakí’s commitment to positive energy and exceptional flavors,
using certified organic and fair-trade ingredients. This new offering
represents our dedication to taste, health, and responsible sourcing.”
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Topo Chico has launched a new collection of elevated non-alcoholic mixers
in the US: Ginger Beer,
Tonic Water and
The drinks are described as ‘an elevated non-alcoholic mixer with
premium ingredients, a light essence of flavors, crisp bubbles, filtered water and added minerals for taste’.
“`
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“`html
Each can of Berry Lemonade contains 150mg of caffeine. The
summer beverage is a balanced blend of tart lemon and sweet strawberry flavors, derived from
real fruit juice, creating a low calorie drink with 20 calories and 2g of sugar.
Janal Cruz, Guayakí’s VP of Operations at Guayakí, said,
“Berry Lemonade reflects Guayakí’s commitment to positive energy and exceptional flavors,
using certified organic and fair-trade ingredients. This new offering
represents our dedication to taste, health, and responsible sourcing.”
Topo Chico has launched a new collection of elevated non-alcoholic mixers
in the US: Ginger Beer,
Tonic Water and
The drinks are described as ‘an elevated non-alcoholic mixer with
premium ingredients, a light essence of flavors, crisp bubbles, filtered water and added minerals for taste’.
“`
Topo Chico Mixers are now available nationwide in numerous retailers, liquor shops, and pharmacies. The product, available in 7.1oz glass bottles, is sold in single flavor packs of four with a suggested retail price of $6.79. You can find them in the mixer section.
KAHOL, a London-based non-alcoholic spirits brand, is introducing its complete range of 0% spirits. This move comes after a year of test marketing some of the range’s select expressions with key target groups.
The collection consists of both clear and dark spirits, along with a limited edition aperitivo. All of these are designed to directly substitute their alcoholic equivalents in everything but ABV.
The production process of KAHOL integrates traditional alcohol production techniques with unique technology. It starts with full-strength spirits, the alcohol content is enzymatically modified, followed by extensive barrel aging and botanical infusion to structure the flavors and mouthfeel.
The distilled spirits can be used in mixers, cocktails, or simply drunk neat.
The initial range features Malt Abbey, an alternative to whisky that mirrors Speyside scotch, accompanied by Maggie Bailey, a non-alcoholic bourbon variant of the Kentucky straight genre. The line also extends to a non-alcoholic version of Plata tequila, dark spiced rum, and London dry gin.
The latest addition to London’s Rude Health array of dairy-free beverages is the Organic Oat Barista.
The Organic Oat Barista was perfected over four years and is marketed as the ideal complement for coffee lovers, whether their choice is pods, espresso, or filter coffee. The drink blends four ingredients, namely Spring Water and Organic Oats.
Organic Cold-Pressed Sunflower Oil and Sea Salt, along with a high oat content of 14%, contribute to an ideal creamy foam and a natural sweetness that complements the coffee’s taste.
According to Camilla Barnard, the co-founder of Rude Health, there is still a lot of room for expansion in the Barista category even with its foundations already laid. She believes that Barista, Oat and Organic are all key growth factors. The shelves are currently filled with products containing long ingredients lists that include emulsifiers, stabilisers, and acidity regulators. Consumers, however, are increasingly seeking out products that not only deliver exceptional functionality and superb taste, but also contain organic, clean-deck ingredients. Using their years of dairy-free drink expertise, Rude Health crafted what they believe is the ultimate trade-up.
The Organic Oat Barista can be obtained through wholesalers such as Suma, Essential, Infinity, CLF, Greencity, Queenswood, and Auguste Noel. It’s also available on Ocado and Amazon with a suggested retail price of £2.40 for a 1-liter package.
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Understanding the True Meaning of Single Estate Whiskey
It seems that there’s an ever-growing vocabulary you need to know to properly understand whiskey, and its many different variations, if for no other reason than to know just what exactly you’re getting in that particular bottle. Even more frustrating are those terms that sound confusingly similar, such as single malt whiskey and single barrel whiskey, along with single grain whiskey. Well, add another “single” whiskey descriptor to that list, and it’s one that has been appearing more and more frequently in recent years: single estate whiskey. So, what exactly does single estate whiskey mean?
The answer to that question is not very straightforward. Since there is no clear legal definition for what “single estate” actually means when it comes to whiskey (or any other spirit for that matter), whiskey distilleries and marketers are free to use the term however they want. At a minimum, single estate whiskey means that the grain (such as barley, corn, or rye) for that whiskey was grown in one location, and ideally, on that estate. At the other extreme, it means that the entire whiskey production process took place in one location, on the estate, and under the control of the distillery.
Read more: The 27 Best Bourbon Brands, Ranked
Single estate whiskey seems like it should be a fairly straightforward term — whiskey that comes from a single estate. However, the confusion stems from what that actually entails. Is it enough that the grain is grown at or around that estate? Does the yeast also need to come from that estate? What about the water, since we already know that the water source does make a difference in the taste of bourbon? And what about the rest of the whiskey production process, including the malting, distillation, and maturation? Does the distillery have to actually own the estate and do they have to control each step of the whiskey production process themselves?
According to the Cambridge English Dictionary, “single-estate” is “used to refer to food or drink where the majority of the ingredients or the main ingredient comes from one area of land.” However, some people in the whiskey industry argue that unless the distillery controls the entire process, it can’t really call itself a single estate distillery nor can they call the whiskey they make single estate whiskey.
In particular, they take issue with the fact that many of the so-called single estate distilleries out there currently do not malt their own grain. Of the three main single estate distilleries producing single estate Scotch whisky in Scotland — Ballindalloch Distillery, Arbikie Highland Estate Distillery, and Lochlea Distillery — none of them malt their own barley on-site, though, truth be told, only a handful of Scotch distilleries in total do actually malt their own barley due to space constraints.
Then there is the question of whether it makes any difference if a whiskey is single estate, particularly if you are simply referring to the grains all coming from one estate. There is one belief that the single estate designation has virtually no effect on the actual flavor of the whiskey since the production process potentially removes any significant difference that may arise from the grain being grown in a particular area — it’s an extension of belief that terroir doesn’t have any real impact when it comes to whiskey, unlike wine. However, two recent studies seem to indicate otherwise.
In a 2021 study published in Foods, researchers compared two different types of barley both grown in two different locations in Ireland, while a 2019 study published in PLOS ONE compared three different varieties of corn all grown at different farm locations in Texas. In both studies, researchers found that the location and environment where the grain grew did make a difference in flavor of the spirit, even more so than the variety of the grain itself. If that’s the case, then the single estate whiskey designation may actually mean something more than just a marketing ploy — it may actually make a difference in the taste of the whiskey. And that’s something consumers may want to look out for in the near future.
Read the original article on Tasting Table.
Exploring the Importance of Wine Weight for Perfect Dish Pairing – Insights from Top Sommeliers
Pairing wine with food can be intimidating, but it doesn’t need to be. When you break a wine down to its basic features, it becomes a lot easier to figure out what kinds of wine go with what types of food. You probably know that flavor profiles are important when it comes to pairing wine and food, but the weight of your wine may be something you’ve overlooked in the past. To help us understand more about how weight plays a role in wine pairings, we reached out to Doreen Winkler, natural wine sommelier, orange wine expert, and founder of Orange Glou, the world’s first orange wine subscription service and wine store, in New York City. When we talk about weight, we aren’t asking you to place the wine on a scale.
“Weight has to do with the body of the wine,” Winkler told us. While you could describe a wine as being lean or heavy and some people might understand what you’re saying, it’s not the usual way to talk about a wine’s weight. “We look at wine as a range from light to medium to full-bodied,” she explained. So, when you hear someone describe their Cabernet Sauvignon as being big-bodied or full-bodied, now you know that they’re talking about the wine’s weight. Weight and body refer to how the wine feels in your mouth. A light-bodied wine is thinner, more acidic, and tends to have a lower alcohol content. A full-bodied wine has more tannins, less acidity, a higher alcohol content, and an overall denser mouthfeel.
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Doreen Winkler described weight as being “one of the most important considerations when pairing wine,” adding, “When it comes to orange wine, a lighter-bodied macerated Sauvignon Blanc from Austria will pair well with fresh seafood due to its crisp, minerally flavor profile.” Fresh seafood has a bright saltiness to it and doesn’t weigh heavily in your stomach after you’ve eaten it. Because the food can be characterized as light and refreshing, we would do well to pair it with a refreshing, light-bodied wine.
“Fuller-bodied Georgian wines, such as a Rkatsiteli aged in amphora, are more tannic and earthy,” Winkler went on. “Which makes a great wine pairing for aged cheese and other richer foods.” Foods that are dense, bold, or hearty could be described as being heavy, so we want to pair that heaviness with a full-bodied wine that can compete with those flavors.
If your wine is too light for the dish, you won’t be able to taste it. The big, bold flavors of the food are going to drown out what makes that wine special. The opposite is also true. If you pair a full-bodied wine with a light dish, then that wine is going to outplay the food’s flavors, leaving you with the impression that the food is somehow lacking when it really isn’t. This is why medium-bodied wines are so versatile in food pairings because they occupy an easy middle ground.
Read the original article on Tasting Table.