Vodka is a familiar, versatile choice for cocktails, but it isn’t the world’s top-selling spirit. That title belongs to baijiu, a traditional Chinese spirit whose popularity in China drives its enormous global sales.

Baijiu is made from grains such as sorghum, rice, wheat, corn, and millet. Its ingredients and production methods vary by region, creating a range of styles commonly described as strong aroma, light aroma, and sauce aroma—the last named for savory notes reminiscent of soy sauce. An estimated 10 billion liters are consumed each year, and baijiu production exceeds that of vodka and whiskey combined.

Traditionally, baijiu is served at room temperature and drunk neat, often in small shots shared after a toast. But bartenders are increasingly mixing it into cocktails. Milder versions can stand in for vodka, while more aromatic varieties bring a distinctive flavor to drinks such as an orange crush, lemon drop, Michelada, or Long Island iced tea.

Baijiu is made using solid-state fermentation: steamed grains ferment in a relatively dry mixture with a yeast-and-mold starter, then are steam-distilled. This differs from vodka production, which generally ferments ingredients in a liquid mash. Baijiu is matured and blended before bottling.

The spirit is becoming easier to find in the United States, with some national liquor retailers, Chinese grocery stores, and Asian specialty shops carrying it. Well-known producers include Moutai, Wuliangye, and Yanghe. If vodka cocktails are starting to feel repetitive, baijiu offers a distinctly different option—and an authentic taste of a spirit that leads the world in sales.

Read more about baijiu’s growing presence in the U.S.

Appleton Estate’s latest Hearts Collection release is a 26-year-old Jamaican rum distilled in 1999—and a standout for both rum enthusiasts and whiskey drinkers exploring aged spirits.

The Hearts Collection debuted in 2020, with vintages selected by master blender Joy Spence and rum expert Luca Gargano. This release revisits the 1999 vintage, extending its aging by five years. It spent 26 years in ten ex-bourbon casks, was distilled on a Forsyth pot still, and bottled at 63% ABV.

A long tropical aging period intensifies the interaction between rum and oak. The result is a complex profile featuring caramel, banana, grilled pineapple, licorice, cinnamon, apple pie, brown sugar, and molasses. Despite its high proof, the rum’s warmth is described as controlled rather than overpowering. Its Jamaican “hogo”—the distinctive funky, savory character often associated with pot-still rum—may particularly appeal to longtime Jamaican rum fans.

Only 1,406 bottles are available worldwide, with a suggested price of $500. The limited release can be found at specialty retailers, though its price may rise on the secondary market.

Read more about Appleton Estate’s Hearts Collection 1999.

Uncle Nearest Premium Whiskey is bringing Tennessee whiskey and autumn cocktails to Newfields’ annual Harvest Nights celebration in Indianapolis.

At the event, Uncle Nearest’s director of emerging markets, Andrew Stein, and Newfields’ associate director of culinary arts, Lindsay Jo “LJ” Whirley, shared the brand’s history and demonstrated two seasonal drinks.

The whiskey honors Nearest Green, recognized as the first known African American master distiller in the United States. Since launching in 2017, the brand has grown nationally while highlighting Green’s legacy and contributions to Tennessee whiskey.

A partnership between Uncle Nearest and Newfields began with sponsorship of the venue’s Garden Party and later expanded to Harvest Nights. Stein, an Indiana native who lives in Fishers, said his local ties helped bring the collaboration together.

One popular offering is the Uncle Nearest Apple Jack, made with Nearest Green Tennessee Whiskey, apple cider and Autumn Tide beer from Ash and Elm Cider Co. About 1,500 were served during the event season by the time of the segment. Whirley said it’s simple to make at home and well suited to fall gatherings.

Stein also demonstrated a seasonal old-fashioned with Uncle Nearest 1884 Small Batch Whiskey. The recipe calls for 2 ounces of whiskey, ½ ounce of demerara syrup and a couple of dashes of black walnut bitters. Stir and strain into a glass, then garnish with a maraschino cherry and orange peel.

Harvest Nights allows Newfields to feature local and regional brands alongside seasonal food and drinks. The event draws tens of thousands of visitors throughout the season. Guests can find the Apple Jack in the beer garden near the large, light-decorated purple tree.

Harvest Nights runs through Nov. 1 at Newfields. Tickets are available through Newfields; members receive a 20% discount, and children under 5 are admitted free.

Ja Rule and his Amber & Opal co-founders are holding off on a potential 238-store rollout while they build the team and resources needed to support the whiskey brand.

In an interview with Inc., Ja Rule said the brand could expand into those stores now. But the four founders decided to concentrate on seven markets where they can personally visit retailers and help drive sales.

Co-founder Herb Rice said a nationwide launch could spread the team too thin. Store tastings and bar visits require time, and retailers may stop carrying bottles that do not sell. Ja Rule described the workload as “17 hats” that the founders are trying to divide among themselves.

The business began in 2021, when Ja Rule and Rice invested in barrels of whiskey they planned to sell after the liquor aged. As other members of their investment group began bottling whiskey for themselves, the pair saw an opportunity to create a brand. They later partnered with Rice, Sandy Sandiford and Kelvin Barton to launch Amber & Opal.

The whiskey from their original investment was not used in the brand’s blend. After consulting distillers, the founders chose Maryland rye for the recipe instead. The blend was developed to suit both Ja Rule, who was new to whiskey, and his more experienced partners, who paid close attention to details such as its smoky finish.

The team experimented with honey, spices and tea before settling on a blend featuring orange blossom honey, fig, ginger, cinnamon and lapsang souchong black tea.

Ja Rule has also promoted the whiskey in person. In early 2025, he visited a Miami Beach store to sign bottles, take photos and offer tastings. He said these appearances gave him a chance to connect with fans beyond his music.

The founders are seeking $5 million to $7 million in funding, which Ja Rule said would help them hire staff and expand into more markets over the next year or so.