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‘Str8 Vybz Rum’ Makes a Splash in Local Markets: What You Need to Know!
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BRYDENS Guyana recently held a press conference to introduce “Str8 Vybz Rum,” a new brand that is both inspired and endorsed by the renowned Jamaican Dancehall artist Vybz Kartel. The rum is produced by Angostura Limited and has been developed under Kartel’s supervision, reflecting his unique style.
During the launch, Natasha Das, CEO of Brydens Guyana, shared that the initial stock sold out within just two days, prompting plans for a second shipment. The company aims to make this rum a significant part of Guyana’s rum culture, ensuring its presence in bars, restaurants, supermarkets, and local shops. Brydens also plans to host events featuring local DJs and Dancehall artists to promote the brand.
Das emphasized that the launch was more than just about a new beverage; it was a tribute to Vybz Kartel’s incredible influence on the music genre and culture in Guyana. She noted that Kartel’s music has been a strong part of cultural celebrations and gatherings.
Angostura’s Executive Director Rahim Mohammed highlighted the transcendent impact of Kartel’s music and creativity, indicating that it is reflected in every bottle of Str8 Vybz Rum. The new rum line includes four varieties: Ramping Shop, an enhanced rum; Electric, a white rum; and Fever and Unstoppable, both dark rums.
The collaboration with Brydens was applauded for bringing this vision to life. Vybz Kartel, who joined the press conference, mentioned the employment opportunities created by this venture and noted that the rums are named after some of his popular songs.
Additionally, during the event, it was announced that Vybz Kartel would be performing at the upcoming Genesis weekend organized by Hits and Jams Entertainment, set to take place on May 24, 2025. This concert is anticipated to be a significant event in Guyana, with expectations of a record number of attendees. The excitement building up to the event is palpable across various media platforms.
For more information on the rum and upcoming events, visit Brydens Guyana or Hits and Jams Entertainment.
Cheers to Winterfest: Kennett Square’s Celebration for Beer Lovers!
Last weekend, Kennett Square welcomed approximately 2,000 beer enthusiasts for the 13th annual Winterfest, an event organized by the nonprofit Kennett Collaborative. The festival saw participants adorned in colorful costumes and sporting pretzel necklaces, enjoying a diverse selection of artisan and handcrafted beers.
Among the attendees was Matt Jenkins from Kirkwood, who expressed enthusiasm about the event, noting the great beer and lively atmosphere. The celebration emphasized community togetherness, with cheers echoing through the borough as people savored the various brew offerings.
For more details on the festival, visit Winterfest in Kennett Square.
Brewing Success: How Beer, Real Estate, and Japanese Language Skills Propel a Hawaiʻi Executive
Steve Sombrero, a notable figure in Hawaii’s business landscape, has carved out a unique niche by combining his passions for real estate and beer. As the president and CEO of Cushman & Wakefield ChaneyBrooks, his entrepreneurial journey began in Guam, where he explored various industries, including tourism and chicken farming, before moving to Hawaii in the early 1990s.
After earning an MBA from the University of Hawaii, Sombrero shifted his focus to commercial real estate, eventually acquiring his current firm. His fluency in Japanese has played a pivotal role in his success, stemming from his upbringing with a Japanese mother and his professional experiences with Japanese executives in previous decades.
Over the years, Sombrero has established strong relationships with Japanese clients, facilitating major transactions in coveted areas like Waikīkī and Honolulu. One of his most significant achievements was brokering the sale of luxury homes in Kāhala from Japanese billionaire Genshiro Kawamoto to Alexander & Baldwin for $135 million, a deal that expanded to include additional properties in Waimānalo and Maui.
Sombrero’s blend of diverse business interests and language skills has not only defined his career but has also earned him recognition from the University of Hawaii’s Shidler College of Business. His innovative approach exemplifies the fusion of different industries can lead to substantial success.
Beer of the Week: Discovering the Bold Flavors of Saint X Rauchhaus Smoked Amber Lager
Maryland’s largest provider for Medicaid enrollees has had its accreditation suspended by the National Committee for Quality Assurance (NCQA). The suspension was initiated following several identified issues concerning the provider’s quality of care, including failures in service delivery.
In response to the accreditation suspension, officials emphasize their commitment to resolving these issues promptly to restore accreditation status. The impact of this suspension is significant as it affects a substantial number of Medicaid enrollees who rely on this provider for their healthcare services.
For further details, visit the full article here.
When Happy Hour in America Meant Cheap Beer and Free Caviar: A Look Back at Timeless Traditions
The caviar culture in America has taken a fascinating turn from its historical roots as a humble bar snack to the luxurious delicacy it is perceived as today. In the 19th century, caviar was treated with little ceremony in American bars, often given away for free alongside drinks to enhance thirst, similar to the practice of serving peanuts. Interestingly, this casual attitude contrasted sharply with the high status caviar held in Europe at the time.
The tale begins in the 1860s with the emergence of a forgotten boomtown along the Delaware River known as Caviar. Founded by German immigrant Bendix Blohm, who initially sought to sell pickled sturgeon back to Germany, the town quickly transformed into a center for caviar production due to the river’s abundant sturgeon population. By the 1880s, Caviar was shipping vast quantities of sturgeon roe—15 train cars worth daily—to New York, where it was then sent to eager European buyers.
As demand surged, the infrastructure necessary for effective preservation and transportation developed, including the use of ice houses and rail lines. This allowed for caviar to travel quickly, ensuring its freshness upon arrival in Europe. However, while Caviar thrived, American bartenders struggled with the sheer volume of sturgeon available, leading to the perception of caviar as a common bar snack rather than a luxury item.
Over time, perspectives shifted. By the late 1800s, as caviar became recognized as a luxury good in Europe, its price soared, emphasizing the disparity between American and European views. Despite its popularity in bars, the ecological strain from overfishing soon became evident, leading to the decline of sturgeon populations and the eventual demise of Caviar as a thriving hub.
Today, the remnants of Caviar exist only as marshland, its once-bustling docks and rail lines forgotten. Yet, in recent years, caviar is experiencing a resurrection, largely due to social media platforms like TikTok, where new ways of consuming this luxury item are being shared. Creators challenge traditional norms surrounding caviar, making it more accessible to a broader audience and encouraging modern consumers to explore new pairings and methods of enjoyment.
In contrast to the original Caviar Rush—marked by depletion and environmental consequences—today’s caviar market emphasizes sustainable practices. Modern producers have shifted towards aquaculture, aiming to replenish wild stocks while offering ethically sourced products. As caviar’s cultural significance continues to evolve, it appears poised to reclaim a meaningful place in American dining, reflecting both its rich past and a conscientious future.
Sip, Run, and Win: Enter to Win a Rare Irish Whiskey at the Shamrock Beer Run/Walk!
The Nikolas Ritschel Foundation is hosting its annual 5K Shamrock Beer Run/Walk on March 15, 2025. This year’s event will feature five participating breweries along with 30 bars. An auction will take place, offering exciting items including a trip to Ireland, a trip to Florida, various collectibles, beer, and a rare Irish Whiskey that is exclusive to Ireland. The auction will be open from March 5 to March 15. Interested participants can secure their spot for the Shamrock Beer Run/Walk by visiting here.
The Best Irish Whiskey of 2025: Highlights from the World Whiskies Awards
The 2025 World Whiskies Awards highlighted a diverse selection of Irish whiskeys, showcasing both renowned and lesser-known brands. Here’s a summary of the standout whiskeys along with their tasting notes.
Fercullen Falls Blended Whiskey, 40% ABV
Produced by the Powerscourt Distillery, Fercullen Falls earned accolades as the top Irish blended whiskey. This expression features a unique blend that includes a high proportion of malt whiskey, setting it apart from typical Irish blends.
Tasting Notes: Light and fruity with flavors of honey, vanilla, and malt. There’s a subtle oakiness and floral notes on the nose. On the palate, it offers malted barley, apple, and spices, finishing sweet with lingering fruity and oak notes.
Powers Irish Rye, 46% ABV
The Best Irish Rye Whiskey award went to Powers Irish Rye from Midleton Distillery. This whiskey embodies a revival of rye in Irish whiskey, characterized by a full-bodied style.
Tasting Notes: Spicy aromas of black pepper and cinnamon lead the nose, balanced with honey and caramel. The palate showcases toasted nuts, vanilla, and maltiness, with a long, sweet finish marked by spice and oak.
Redbreast 27 YO, Pot Still Irish Whiskey, 46% ABV
A top-rated Irish Pot Still Whiskey, Redbreast 27 YO is known for its luxurious flavor profile, enriched by aging in Ruby Port casks.
Tasting Notes: Aromas of dried fruits, deep honey, and vanilla greet the nose, while flavors of stewed fruits, toffee, and nuts are prominent on the palate. It finishes long, sweet, and fruity with dark chocolate notes.
Dunville’s, Cigar Malt 13 YO, Irish Single Malt, 46.1% ABV
Dunville’s Cigar Malt, produced at Echlinville Distillery, was honored as the top Small Batch Single Malt, recognized for its complex and smoky character.
Tasting Notes: The nose features tobacco and dark fruits, while the palate is rich with a blend of smoke, tobacco, and oak. The finish is warm with lingering notes of dried fruit and leather.
Teeling Whiskey, Notre Dame Edition, Riversaltes 24 YO, 46% ABV
Celebrating a historical milestone for Notre Dame University, the Teeling Notre Dame Edition was selected as the top Irish Single Malt Whiskey.
Tasting Notes: Offers rich aromas of dark chocolate and dried fruits, while the palate presents toffee, figs, and a touch of smokiness. The finish is long and sweet, with spices and oak notes lingering.
Each of these award-winning whiskeys highlights the artistry and tradition of Irish whiskey-making, showcasing a variety of flavors influenced by different ingredients and aging processes.
Chattanooga Whiskey Unveils Exciting New Single Barrel Rye Series
The Chattanooga Whiskey Experimental Distillery has announced a new addition to its whiskey lineup: the Rye Single Barrel Series. Since its establishment in 2015, the distillery has developed a reputation for innovative and creative whiskey expressions.
The Rye Single Barrel Series aims to highlight the unique qualities of Tennessee Rye Malt through various barrel types. Its creation is inspired by earlier experimental batches featuring a malt-forward, uncut, and unfiltered whiskey. The mash bill includes a special blend of pale, caramel, and chocolate malted rye, making up over 60% of the content.
Grant McCracken, Chief Product Officer, explained that each whiskey in the series is crafted to explore different facets of craftsmanship. While their classic 99 Rye uses a blend of two barrel types, this new series seeks to separate those elements and showcase the distinct flavor profiles that emerge from different cask treatments, such as toasted and charred barrels.
This sought-after Rye Single Barrel Series will be available at select retailers across multiple states including Florida, Georgia, Illinois, and more for a suggested retail price of $64.99 per 750ml bottle. Limited quantities can also be bought online at Seelbachs.com.
For more information, visit the Chattanooga Whiskey website.
Oregon and Washington’s Chocolate Whiskey Crowned Best in the U.S.
A distillery from the Pacific Northwest, Heritage Distilling, has gained acclaim with its Cocoa Bomb chocolate whiskey, which was awarded the title of best flavored whiskey in the U.S. during the 2025 regional World Whiskies Awards held in Louisville, Kentucky, on February 14.
Cocoa Bomb, boasting a 75-proof chocolate flavor, is crafted at Heritage Distilling’s facilities located in Tumwater, Washington, and Eugene, Oregon. Following this victory, the whiskey will advance to compete on a global level later this winter. Justin Stiefel, CEO and co-founder of Heritage Distilling, expressed excitement over the achievement, noting that this is the third time the company has won in this category— a unique feat among brands.
Heritage Distilling has previously captured the title of “Best Flavored Whiskey in the World” twice with its Brown Sugar Bourbon, which has since been acquired by actor Jamie Foxx and rebranded as Brown Sugar Blend.
Stiefel highlighted that flavored whiskey is rapidly growing in popularity, especially among younger consumers, with women representing one of the fastest expanding demographics in the whiskey market. He noted that flavored options often serve as a gateway for newcomers to the whiskey world.
Cocoa Bomb’s recipe features a high corn-based bourbon enriched with dark and semi-sweet chocolate and cane sugar, offering a taste reminiscent of rich cocoa and dark chocolate with marshmallow undertones. Stiefel remarked that sipping Cocoa Bomb could make one forget they were drinking whiskey, as it tastes more like delectable dark chocolate.
Founded in 2012, Heritage Distilling opened its Eugene distillery in 2016, with production evenly split between the two locations. Visitors can enjoy tastings at two sites in Eugene, while the distillery is also collaborating with the Coquille Indian Tribe to build Oregon’s first tribally-owned distillery next to The Mill Casino Hotel & RV Park in North Bend. This future establishment will feature both Heritage products and a new line called Ko-Kwel Spirits, named after a traditional version of the tribe’s name. In addition, Heritage recently acquired Thinking Tree Distillery in Eugene and plans to open a new tasting room there in April.
For more details on Heritage Distilling and their products, visit Heritage Distilling.
Vodka Matures: Must-Try Labels for the Seasoned Palate
For many who came of age in the late 90s to the early 2010s, vodka symbolizes a significant moment in drinking culture. The spirit lacked the complex flavor profiles of gin or whisky, often being the straightforward choice for cocktails or quick shots among younger drinkers. Regrettably, this reputation turned vodka into the quintessential party drink, leading many to associate it with cheap options available at grocery stores instead of savoring its taste.
In recent years, however, this narrative has shifted, exemplified by the approach of Alex Christou, founder of Eight Lands at Glenrinnes Distillery in Speyside. By focusing on crafting quality vodka, he aims to redefine consumers’ expectations, especially in an era where cocktail culture increasingly mirrors fine dining. Christou emphasizes that today’s drinkers are more interested in understanding their beverages, and characterful vodkas – such as Eight Lands’ cask-aged variety – are designed to engage their palates with flavors reminiscent of dark fruits and caramel.
The unique process at Eight Lands uses an organic beer wash of malted barley and wheat combined with distilled spirit and spring water sourced from nearby estates. This method results in a notably smooth, biscuity taste that transcends traditional vodka profiles, making it more akin to whisky in complexity.
Intriguingly, Christou describes how creating cask-aged vodkas initially began as an experiment suggested by a colleague, which surprisingly proved successful. This innovation has caught the attention of visitors along the Speyside whisky trail, some of whom have vowed to avoid vodka in the past but found themselves enjoying this aged product.
Other distilleries have also embraced this transformation in vodka production. Steve Dustow from Colwith Farm Distillery in Cornwall has found success with his potato vodka, the first cask-aged vodka to win a platinum medal at the San Francisco World Spirits Competition in 2022. He sees a burgeoning market for craft vodkas with distinct character and authenticity, something that was absent for two decades.
Similarly, The Lakes Distillery, known for its whiskies and gins, applies the same meticulous attention to detail in its vodka production, utilizing high-grade ingredients and allowing ample time during the distillation process to enhance flavor and quality.
Across the industry, there’s a recognized movement toward "less but better," with consumers preferring high-quality spirits over volume, and vodka is finally reclaiming its position in this conversation.
For those looking to explore this new world of vodka, expert recommendations can guide you to some of the best grown-up options available today.
Six of the Best Grown-Up Vodkas to Try:
- Boatyard Vodka
- (Additional recommendations were not provided in the original text.)
This shift marks a renaissance for vodka, as distilleries endeavor to create spirits that reflect craftsmanship and complexity, proving that even this often-maligned drink can evolve into something sophisticated and worth savoring.