November 2024 118
Introducing Doc Holliday 15-Year-Old Kentucky Straight Bourbon: A New Release from the World Whiskey Society
The World Whiskey Society is proud to announce the release of their latest offering, Doc Holliday 15-Year-Old Kentucky Straight Bourbon. This bourbon is named after the notorious figure John Henry Holliday, more famously known as Doc Holliday, who is often remembered as a gunslinger from the O.K. Corral.
This exceptional bourbon is crafted with a mash bill consisting of 75% corn, 13% rye, and 12% malted barley. After maturing for fifteen years in new, charred American oak barrels, it is bottled at a striking 61.5% ABV without any filtration.
According to the World Whiskey Society, tasting this bourbon reveals a rich and intricate profile. The aroma is complex, featuring notes of caramelized apples, maraschino cherries, clove, nutmeg, and roasted pecans. The taste is equally captivating, combining these elements with additional hints of vanilla beans, candied nuts, and a smooth, buttery finish. The experience culminates in a long, warm finish marked by caramel apples and subtle winter spices.
If you are interested in trying this unique whiskey for yourself, a 750ml bottle is available for purchase on the World Whiskey Society’s website for $399. Enjoy a glass while watching ‘Tombstone’ for a perfect pairing of this mellow, sipping bourbon with classic Western cinema.
Reviving History: 145-Year-Old Shipwreck Rye Seeds Set to Create Historic Whiskey
In a remarkable discovery, scientists have managed to recover 145-year-old rye seeds from a shipwreck in Lake Huron, with plans to use them to create whiskey. This endeavor aims to revive a historical crop and link Michigan’s agricultural heritage to its modern agricultural landscape.
The schooner James R. Bentley sank in 1878 while transporting rye destined for Chicago. Although the shipwreck was found in 1984, the rye remained submerged until recent efforts revealed the seeds. A team of scientists utilized specialized metal tubes to extract the seeds from the wreck on September 17, 2024. However, safeguarding the viability of these seeds, which had spent more than a century underwater, proved challenging.
Upon extraction, the seeds, which have been named "Bentley rye," were rushed to Michigan State University for analysis. Associate Professor Eric Olson expressed cautious hope for their ability to germinate. "It was thrilling to think we might revive this variety and reconnect with our agricultural past," he stated, although he highlighted the challenges posed by the seeds’ long submersion.
Initial attempts to germinate the seeds were unsuccessful, even with the application of gibberellic acid—a hormone that stimulates seed growth. Despite their appearance, the seeds seemed to have lost the necessary viable components for germination. Olson elaborated that while the seeds looked intact, they lacked the vital mitochondria for sprouting.
The research team then devised an alternative strategy, aiming to extract genetic material from the ancient seeds. Olson explained, "We can recover the genes within these seeds and use modern genetic techniques to reconstruct parts of the genome. Essentially, we can sequence the chromosomes of this rye and transfer segments into a contemporary rye variety, thereby reviving a piece of our history."
Plans are underway to merge the genetic material of Bentley rye with another historic variety known as Rosen rye. This hybridization could facilitate the development of a new crop that could be significant in producing whiskey, linking Michigan’s historical farming practices with present-day agricultural opportunities.
Chad Munger, CEO of Mammoth Distilling and Consolidated Rye and Whiskey, foresees the project enhancing agrotourism and creating markets for locally grown rye. “Our goal is to recreate the agricultural economy that thrived around rye production over a century ago,” Munger emphasized. “We aim to generate a market for Michigan rye that extends far beyond the state, leveraging this connection to history.”
For more details, you can follow the story on Interesting Engineering.
Revolutionizing Sustainability: How Singapore’s ‘Sewage’ Beer at UN Climate Talks Spotlighted Water Scarcity Solutions
At the United Nations climate talks in Baku, Azerbaijan, attendees were intrigued by a surprising offering at the Singapore pavilion: free beer called NEWBrew, made from treated wastewater. This unique beverage, which some jokingly referred to as "sewage beer," aims to raise awareness about water scarcity issues.
Among those sampling the drink was Ignace Urchil Lokouako Mbouamboua, a student from Congo, who expressed delight upon learning about its ingredients. He even suggested producing more such beers, noting that it was his third consecutive day enjoying a can.
NEWBrew is crafted using NEWater—a term used in Singapore for its treated wastewater—part of a national initiative to conserve water in this water-scarce region. Singapore has adopted innovative methods to manage its water supply, as it lacks natural freshwater sources. The country relies on water imports from Malaysia and emphasizes water recycling, desalination, and catchment.
The presence of NEWBrew at the climate talks not only exemplifies Singapore’s commitment to sustainable water practices but also highlights the broader issue of providing clean drinking water as climate change intensifies. Leaders in water management often prefer to refer to "wastewater" as "used water" to shift perspectives on recycled water.
The Public Utilities Board of Singapore developed NEWBrew in collaboration with a local brewery. This initiative intends to normalize the concept of using recycled water, a topic that has received mixed reactions from the public. Previous campaigns have included high-profile moments, such as when former Prime Minister Goh Chok Tong was photographed drinking NEWater in 2002, aimed at demonstrating its acceptance.
Participants at the conference, including Peter Rummel from Bentley Systems, commended the beer’s light and pleasant flavor. NEWBrew’s production reflects a growing acceptance of treated water, and the brewery reported producing around 15,000 cans annually. The brewery has crafted different flavors to promote acceptance, seeing a notable shift in perceptions among Singaporeans when treated water is incorporated into enjoyable products like beer.
As global water scarcity issues continue to escalate, experts like Saroj Kumar Jha from the World Bank stress the importance of promoting treated wastewater as part of sustainable water management strategies. During the discussions, he and fellow panelists raised NEWBrews to celebrate.
The presence of NEWBrew at the climate talks serves not only as a novel refreshment but also as a powerful reminder of the innovative approaches being adopted to tackle one of the most pressing challenges of our time: ensuring access to safe drinking water for all.
Miss Manners’ Best Advice: Handling Your Husband’s Rude Wine-Spilling Friend
DEAR MISS MANNERS: My husband and I are in our 50s, and he has a friend that I can’t stand. She often disguises her insults with humor and lacks basic manners.
On one occasion while visiting, she asked for wine, which she then splashed everywhere, ruining our living room walls and area rug. She didn’t even offer to replace it. This isn’t an isolated incident, just one example of her behavior.
How can I distance myself from this friendship while still allowing my husband to maintain it?
GENTLE READER: Do you have a backyard? A porch? A basement?
Miss Manners suggests that those areas might be suitable for your husband to entertain his friend, particularly if he wishes to avoid the continuous cycle of repainting and replacing rugs.
Sip into the Season: 4 Easy Holiday Cocktails to Enjoy All Winter Long
After a tightly contested election, Vice President Kamala Harris faces a pivotal moment as she navigates her final days in office before Donald Trump’s anticipated return as president. Fresh from a significant defeat in the elections, Harris is reportedly preparing to head to Capitol Hill to confront Trump in what may be her last major legislative effort.
In this fraught political climate, Trump’s administration is expressedly critical of Biden’s decisions to provide Ukraine with long-range missiles, suggesting it could escalate hostilities dangerously. This ongoing conflict in Ukraine is compounded by rising tensions in other geopolitical areas.
Adding to the political storm, there are debates surrounding the recent policy shifts in the U.S., notably impacting issues such as bathroom access for transgender individuals, a historical perspective on controversial figures like Susan Smith and Charles Manson, and public pushback against Biden to fulfill certain campaign promises.
Political analysts are keeping an eye on how these various threads will weave into the larger narrative heading into the next term, as Harris appears poised to make her presence felt even amidst a tumultuous backdrop.
There will likely be heightened scrutiny as the coming days unfold, especially surrounding Trump’s response to legislative actions taken by Harris in the nearing end of her vice presidency. This situation continues to evolve, suggesting a deeply charged atmosphere in American politics as both parties prepare for what lies ahead.
For more details, keep an eye on the latest updates on these unfolding events.
Important links:
Reviving History: 145-Year-Old Shipwreck Rye Seeds to Fuel Historic Whiskey Production
In a remarkable initiative, scientists have recovered 145-year-old rye seeds from a shipwreck in Lake Huron, aiming to transform these ancient grains into whiskey. This endeavor not only seeks to resurrect a lost crop but also to forge a link between Michigan’s agricultural history and its future.
The ship in question, the James R. Bentley, sank in 1878 while transporting a rye shipment intended for Chicago. The crew survived the incident, but the rye seeds remained submerged until the wreck was discovered in 1984.
Recently, on September 17, 2024, a dedicated team of researchers descended towards the wreck to extract the rye seeds using specially designed metal tubes. While they managed to retrieve a significant quantity, preserving the seeds was a challenge due to their long exposure to underwater conditions, which could have affected their viability.
Upon recovery, the seeds—now referred to as "Bentley rye"—were promptly transported to Michigan State University (MSU) for evaluation. Eric Olson, an associate professor specializing in wheat breeding and genetics, expressed hopeful apprehension regarding their potential to germinate, stating, “The idea of the seeds germinating is so exciting, but the odds are stacked against us.”
Despite their seemingly intact condition, the seeds initially failed to germinate, even with the application of gibberellic acid, a stimulant for dormant seeds. Olson noted a lack of viable mitochondria in the seeds that would typically support the germination process.
Nevertheless, the research team proposed an alternative route by extracting genetic material from the seeds. This approach aims to recreate the historic rye traits using modern genome sequencing techniques. Olson elaborated, “We can revive the genes that were carried in the seeds and use them to create a hybrid by transferring the chromosome segments into a contemporary rye variety."
The hybridization with another historic seed variety, Rosen rye, aims to cultivate a new type of crop, which could be used to produce whiskey, linking Michigan’s farming heritage with its present economic landscape. MSU alumnus Chad Munger, now CEO of Mammoth Distilling and Consolidated Rye and Whiskey, emphasized the project’s potential to boost agrotourism and establish markets for locally grown rye.
In summary, this project not only seeks to reclaim a forgotten agricultural variety but also envisions a thriving future for Michigan’s rye production, fostering connections to the state’s rich agricultural past.
For more information, refer to the analysis at MSU Today.
17th Annual International Wine, Beer & Food Festival Returns to Grand Rapids!
An exciting event is set to take place in Grand Rapids, Michigan, as the International Wine, Beer, and Food Festival returns for its 17th year. Scheduled for November 21-23 at DeVos Place, the festival has become a noteworthy attraction in the Midwest, drawing large crowds eager to explore a wide variety of tastes and experiences.
Festival-goers can look forward to an extensive lineup of vendors showcasing their finest wines and craft beers. The event serves not only as a platform for wine and beer enthusiasts but also as an opportunity for food lovers to indulge in specialty dishes prepared by local restaurants and chefs.
This year’s festival promises to deliver a memorable experience filled with unique flavors and opportunities to connect with fellow food and drink aficionados. As it continues to grow, the International Wine, Beer, and Food Festival remains a celebration of culinary diversity and tastes that attendees can’t afford to miss.
For more information about the festival and its offerings, visit the International Wine, Beer, and Food Festival.
Cheers to the Holidays: The Ultimate Guide to Toasting with Tequila, Whiskey, Wine, and More!
Thanksgiving offers a wonderful opportunity to explore drink pairings that can elevate your holiday gatherings. Whether you’re hosting or just celebrating with friends, it’s the perfect time to enjoy old favorites or discover something new.
Wednesday, 5:01 PM – Tequila Two Ways
Kick off your Thanksgiving festivities early with tequila. For enthusiasts, a bottle of Herradura Añejo ($50) is a stellar choice, showcasing bold cooked agave flavors thanks to its extended aging process. If tequila isn’t your favorite, mix a refreshing ranch water: combine 2.5 parts Cantera Negra Silver Tequila ($50) with 1.5 parts fresh lime juice and top it with soda water—perfect for those who are typically not fans of tequila.
Thursday, Afternoon – A Wine for Every Flavor
If you’re hosting on Thanksgiving, stock up on a variety of wines. To accompany your cheese plates and hearty dishes, consider these options:
- Hahn Founder’s 2022 Monterey County Pinot Noir ($14): Light yet flavorful.
- Tenuta Regaleali’s Lamùri Nero d’Avola Sicilia DOC 2020 ($20): A fruity wine with a touch of oak, reminiscent of Sicily.
- Trapiche Tesoro Malbec 2022 ($14): Robust enough to pair with rich Thanksgiving foods.
- William Hill Estate Winery’s 2021 California Cabernet Sauvignon ($16): A solid choice for its quality and value.
Thursday, 7:00 PM – Italian Amaro
After dinner, transition to digestifs like Italian amaros. Consider Savoia American Rosso ($25), an artisanal herbal liqueur with a complex flavor profile. It can be enjoyed neat, chilled, or as a cocktail base—a delightful accompaniment post-meal.
Friday, 4:59 PM – Whiskey
End the holiday weekend on a high note with whiskey. Choose between:
- Woodford Reserve 2024 Holiday Bottle ($53): A classic Kentucky straight bourbon that’s versatile for sipping or cocktails.
- Chicken Cock Straight Rye Whiskey ($45): Offers deep, dense flavors of spice and oak, ideal for mixing a balanced Manhattan.
These drink suggestions aim to enhance your Thanksgiving experience, allowing you to toast to traditions while possibly starting new ones. Cheers!
Toast to the Season: The 10 Best Nonalcoholic Holiday Cocktails
When planning holiday gatherings, providing an array of beverage options is crucial—especially for those who prefer to celebrate without alcohol. The rise of nonalcoholic options from diverse sectors means it’s easier to cater to these preferences. The appeal of crafting your own festive beverage is unparalleled, combining fun, flavor, and enjoyment without the buzz.
Here are ten delightful nonalcoholic cocktails that promise to keep the holiday cheer alive:
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Non-Alcoholic Negroni
This variation of the classic Negroni employs a gin alternative and a non-alcoholic aperitif, offering a complex blend of herbal and citrus notes that capture the essence of the original drink. -
Sharab Rose Raspberry Shrub Cocktail
Inspired by a Lebanese drink, this tart cocktail features a vibrant combination of raspberry and rose water, making for an elegant and floral choice. -
Safran Şerbeti (Saffron Cordial)
A bright and floral Turkish cordial, this drink combines saffron, sugar, and lemon for a refreshing option that dates back to Ottoman times. -
Nonalcoholic Champagne Spritz
Crafted with sparkling nonalcoholic rosé and a strawberry-based nonalcoholic aperitif, this spritz offers fruity notes and effervescence — perfect for festive toasts. -
Coffee Cooler
A refreshing drink featuring freshly brewed coffee and floral notes from cardamom and orange juice, this cooler is ideal for energizing your guests. -
Ghia Sour
Utilizing Ghia’s signature nonalcoholic aperitif, this sour combines fruity and bitter elements with citrus for a colorful and festive drink. -
Pumpkin Shrub
This fall-inspired shrub incorporates pumpkin puree and apple cider vinegar for a flavorful syrup that can elevate sodas or coffee. -
Nonalcoholic Cranberry-Pomegranate Punch
A holiday staple, this punch marries cranberry, pomegranate, and spices with a nonalcoholic sparkling wine for a zesty kick. -
Ginger-Lemon Tonic
This simple and refreshing tonic combines ginger syrup, lemon juice, and tonic water for a fizzy drink with nostalgic roots. -
Vegan “Eggnog”
A delightful egg-free variation of the classic treat that relies on creamy basmati rice and warm spices to deliver a rich, satisfying experience.
With these enticing options, you’ll ensure all guests feel included in the festivities, regardless of their drink preferences.
Sierra Nevada Brewing Launches Exclusive Limited Release Beer to the Public
Sierra Nevada Brewing Company is gearing up for the much-anticipated release of Celly Drippins, a special version of their celebrated Celebration IPA. This secretive offering, previously only available in limited quantities at the brewery’s Mills River, North Carolina taproom, will be officially released on November 22, 2024, at 3 p.m.
Celly Drippins is crafted from the dried hop bags used during the brewing of Celebration IPA. These bags contain concentrated hop flavor, resulting in a uniquely intense version of the well-loved beer. Scott Jennings, Technical Brewmaster at Sierra Nevada, describes the production process: after fermentation, a small amount of beer drips from the hops, and these accumulations are combined to create Celly Drippins.
The annual release of Celebration IPA is a hallmark of the holiday season, favored for its fresh hop profile and robust 6.8% ABV, marking it as a standout winter seasonal beer. Doug Veliky, CMO of Revolution Brewing, has called Celebration the "GOAT" of winter seasonal beers, noting its popularity and seasonal significance.
Celly Drippins was initially not intended for public distribution; it was reserved as a treat for staff. However, as word spread, the demand increased significantly, leading Sierra Nevada to publicly announce the release for the first time this year. Typically, only a mere five to seven barrels of Celly Drippins are produced annually due to the limited yield from Celebration IPA brewing.
The upcoming release promises to be a special occasion, bringing together employees and beer lovers to celebrate the onset of the holiday season. Celly Drippins will be available for a very short time, often selling out within days. More details about the release can be found on Sierra Nevada’s website.