Warning: Attempt to read property "taxonomy" on bool in /home/icoholco/public_html/wp-content/themes/Grimag/archive.php on line 187
Mastering the Art of Sipping Whiskey Neat: A Beginner’s Guide
Let’s get one thing clear right off the bat: When learning how to drink whiskey and enjoy its nuances, there’s no right or wrong way. Don’t let anyone tell you otherwise. I’ve been told to swirl my glass, nose it in a circle like a clock, not add water, definitely add water, and even spit my first sip on the floor. The reality is the best whiskey should be enjoyed any way you please and, fortunately, there are plenty of brands, distilleries, and varieties (e.g. Japanese whisky, rye whiskey, Scotch, and bourbon) to sample. The one thing we will recommend is trying whiskey neat.
If whiskey cocktails are your gateway to enjoying whiskey neat, totally OK.
“Drinking whiskey should satisfy one’s personal whims and delights,” says Chris Sweeney, proprietor of Spaghetti Western Imports. “As a general rule, though, it’s useful to drink whiskey neat in its unadulterated state. How else will you know where to arrive if you don’t know where you’ve begun?”
Related: Best Cheap Whiskey of 2024 for a Great Bottle on a Budget
First things first: What is a neat whiskey? Ordering whiskey neat simply means you enjoy it as-is—straight from the bottle in a glass with no ice, water, or mixers. Anyone who’s seen a classic Hollywood film noir or a 1940s Western probably has the romanticized image of someone sidling up to a bar and ordering whiskey neat. The bartender bangs down a glass, pours a couple ounces, and the patron slams it back. Sure, that’s one way to do it, but sipping whiskey neat is much more enjoyable than throwing a shot down your throat.
Now that we’ve covered whiskey neat meaning, let’s move on to “on the rocks.”
That means you’re adding ice to your whiskey. This can be a handful of smaller cubes or one large ice block or sphere. Many whiskey drinkers prefer the latter because the larger surface area means the ice melts slowly and the dilution doesn’t happen as fast.
Some people prefer to add a few drops of water to whiskey instead to open up the palate (many Scotch whisky distillers advise this), and it’s also a way of deliberately and precisely proofing down a whiskey to your preferred level.
“I always say that water opens a whiskey up and ice shuts it down,” says Mike Vacheresse, owner of Travel Bar Brooklyn, where you’ll find one of the very best collections in New York City. “This is not to say that I never have whiskey on the rocks, but only after I know the whiskey and when I’m hanging out socially with friends, not sitting down to taste.”
Rather than ordering whiskey with water, which can leave you with too much or too little, ask for a “water back.” The bartender will give you a separate glass of water so you can add a few drops to the glass yourself.
If you find yourself at a local bar and opt for a whiskey “up” instead of neat, no worries—it’s an easy mix-up. Here’s how they differ. Ordering a drink “up” means it has been shaken or stirred over ice first, which chills and dilutes it, and then it’s served in a glass without any ice. Classic examples include a martini, Manhattan, or Last Word—all typically served “up.”
So, keep in mind: “neat” refers to a straight pour of whiskey, while “up” describes a cocktail containing whiskey that isn’t intended to be watered down by ice.
Related: We’ve Tried Thousands of Whiskeys. These 18 Bottles Are Great for Gifting
The ideal time to enjoy whiskey is whenever you feel like it! However, typically, you should choose to drink your whiskey neat if you’re eager to truly experience a specific brand, bottle, or distillery. As explained, neat means the whiskey is served plain, without any additions. If you come across a whiskey at the bar that you’ve been curious about, feel free to order it neat. And remember, it’s perfectly acceptable to request a bit of water or some ice on the side if you find the taste too strong at first.
This all comes down to personal preference.
“Every whiskey I taste, I first taste neat,” says Vacheresse. “Yes, I’ve tasted whiskeys that are over 150 proof neat—this is part of learning about the spirit.” Of course, you don’t have to start with a whiskey that strong, because there are plenty of good options that fall between the minimum 80 proof and 90 or 100 proof.
Sweeney says if you’re tasting a whiskey below 100 proof, you can take what he calls a more hands-off approach. “In these instances, the proof is sitting where the bottler/producer thinks it should be,” he says.
A lower proof whiskey might be an easier experience to sip neat, but a barrel-proof banger of a bourbon neat might open up a whole new world of whiskey fandom for you. I can speak from personal experience. I had the pleasure (if that’s the right word) of sipping a 168-proof (translation: 84 percent ABV!) whisky neat at a distillery warehouse in Canada, and it was…actually pretty good. Okay, it was way too strong, but the chance to try it neat in its purest, most face-melting form was worth it.
As far as whiskey categories, they can and should all be tried neat. There are a few exceptions, of course, but generally speaking whiskey is distilled and aged with the intention that you should be able to sip it neat. Whether or not you choose to do so is up to you, but it’s definitely worth at least starting your whiskey journey with a neat sip or two—or go ahead and finish the glass if you want. “Trust your tongue and leave some room for trial and error,” says Sweeney. “After all, de gustibus non est disputandum—there’s no accounting for taste. Enjoy whiskey on your terms.”
Is Non-Alcoholic Beer Safe for Kids? Exploring the Concerns and Risks
(CNN) — They may not be intoxicating, but some authorities argue that non-alcoholic beers and mocktails should not be accessible to minors, advocating for regulations to limit sales to this age group.
The demand for nonalcoholic beverages is on the rise as particularly young adults aim to decrease their alcohol consumption. To qualify as nonalcoholic, these beverages must have an alcohol content of under 0.5% alcohol by volume.
The sober-curious movement has led to the production of packaged nonalcoholic drinks that often mimic the appearance of alcoholic beverages. Examples include Budweiser Zero and a nonalcoholic Corona beer, which is presented in the brand’s distinctive longneck bottle.
“This allows inclusion for many people using these products in social situations,” commented Dr. Molly Bowdring, an instructor at the Stanford Prevention Research Center.
But the products may offer an entry point into drinking culture that some experts are worried could foster unhealthy habits.
Actress Kristen Bell ruffled some feathers last year when she said on a talk show that she lets her daughters — now ages 9 and 11 — drink their dad’s nonalcoholic beer at home.
“They’re unlikely to lead to intoxication, but they contain many of the same cues as alcohol – flavor, look, smell,” said Bowdring, who recently published a commentary on the issue in the journal JAMA Pediatrics.
She says there’s emerging evidence that nonalcoholic beverages may prime kids to switch to the real thing.
The research that’s raising eyebrows comes from Japan, Taiwan and Australia.
Surveys of elementary, middle and high school students in Japan, where the legal drinking age is 20, found that 20% to 30% said they were drinking nonalcoholic beverages. Additional studies in Japan found that elementary school students who said they drank nonalcoholic drinks were more interested in drinking alcohol than those who said they didn’t have these kinds of beverages.
Nonalcoholic beverage use in junior high and high school was linked to the likelihood that a person had had alcohol in the previous 30 days.
In Taiwan, where the legal drinking age is 18, high schoolers who said they drank nonalcoholic beverages were more likely than those who didn’t to express an intention to drink alcohol.
In Australia, where the legal drinking age is 18, researchers conducted focus groups and surveyed teens ages 15 to 17 about the use of what they called zero-alcohol beverages. They found that more than a third had tried zero-alcohol drinks, and more than 1 in 5 were drinking them at least monthly. In the survey, teens who said they had tried zero-alcohol drinks were 2.5 times more likely to have also drunk alcohol compared with those who’d never had them.
Dr. Leon Booth, a research policy fellow at the George Institute for Global Health in New South Wales, Australia, said teens appear to be drinking these for a mix of reasons. Some were just curious about new products and tried them but didn’t drink them frequently. Others, though, said they had used zero-alcohol drinks to fit in with older friends who were drinking.
“They are effectively role-playing drinking when they choose a zero-alcohol version of an alcoholic product, instead of a regular soft drink or something else obviously not alcoholic,” Booth wrote in an email.
“In the focus group discussions, a few teens mentioned they had gotten used to the taste of beer by drinking zero alcohol versions, which suggests that zero alcohol beverages can acclimatise young people to the taste of alcoholic beer,” he added.
The Distilled Spirits Council, representing alcohol manufacturers, insists that nonalcoholic drinks resembling alcoholic beverages should not be used by children and teenagers.
“Non-alcoholic drinks that replicate alcohol branding are intended for adults, and many alcohol producers have committed to voluntarily indicate age restrictions on such products,” stated Lisa Hawkins, spokesperson for the council, via email. The council has not adopted a stance regarding government-required age limits.
Bowdring mentioned that there is minimal research on the prevalence of these nonalcoholic drinks among American youth, but she is currently conducting a survey. She reached out to officials across all 50 states and the District of Columbia to inquire about regulations concerning the sale of nonalcoholic drinks, finding that most states, including California, have no regulations.
According to Bowdring, twelve states mildly restrict sales of nonalcoholic beverages to minors, though these rules seem to be more accidental than deliberate.
“My read of the situation, having talked to a lot of folks, is that there weren’t specific laws or policies written in for nonalcoholic beverages, but rather their definition of alcohol simply encompassed nonalcoholic beverages,” she said.
The-CNN-Wire™ & © 2024 Cable News Network, Inc., a Warner Bros. Discovery Company. All rights reserved.
Exploring the Latest Happenings: South Pinellas News Updates
Employees of Doc Ford’s Rum Bar & Grille’s St. Petersburg Pier restaurant recently volunteered at the Society for the Prevention of Cruelty to Animals Tampa Bay’s shelter.
Employees volunteer at SPCA
ST. PETERSBURG — Employees of Doc Ford’s Rum Bar & Grille’s St. Petersburg location volunteered their time at the local Society for the Prevention of Cruelty to Animals Tampa Bay shelter.
During their visit, they assisted the nonprofit organization by organizing the kennels, cleaning the litter pans, along with the food and water dishes, and also bathed several dogs.
“Our employees really thrive on serving their local communities,” said Joe Harrity, a partner with HM Restaurant Group, the parent company of Doc Ford’s Rum Bar & Grille. “Team members also recently served meals at the Ronald McDonald House in St. Pete and will be returning soon.”
Doc Ford’s locations in Southwest Florida have volunteered at a local food pantry, installed Halloween decorations and built a miniature replica of the Fort Myers Beach Doc Ford’s for the train village at Lakes Park in Fort Myers, demonstrating the restaurant’s commitment to community.
HM Restaurant Group has donated to a number of charitable causes in the communities it serves. Its Hospital Drinks program, which allocates $1 from select cocktails, has raised more than $123,000 for All Children’s Hospital in St. Petersburg and Golisano Children’s Hospital of Southwest Florida in Fort Myers.
Shopapalooza raises $4,500
ST. PETERSBURG — LocalShops1, the coordinator of the Shopapalooza Festival, provided an option for festival vendors to contribute $150 to Live Love St. Pete, a nonprofit dedicated to helping local school children, for the benefit of an earlier festival check-in.
The collective contributions to this initiative amounted to $4,500, which were donated directly to Live Love St. Pete.
Live Love St. Pete was established by Melody Proud, a resident of St. Petersburg.
The donors include various local businesses such as 15 Olives, Beach Blossom Studio, Bodacious Pens, Casey’s Collections, Dr. BBQ, FnP Accessories, featuring Crushable Seagrass Hats and BigSkinny Wallets, For the Bay Clothing Co., Foutaz, Gatherings by Angel, Gifts, Decor and More, Gnome Sweet Gnome, Great Scott Designs, Irish Ann, Jerky Man Dan’s, Just Cause Chocolates, Love, Liz Xo Designs, Luxenberry, Magni’s Munchies and More, Mama Mel’s Pet Food, MnM Makings, My Backyard Babies, Petals and Glow, Sew Fun Threads, ShapeShifter Fish and Friends, Silked, Sunny South Love, The Jagged Oyster, The Salty Shell Shop, Two Chubby Seacows, Walking Dog Toys, and ZPlantMagic.
LocalShop’s Shopapalooza is a free community festival scheduled for Saturday, Nov. 30, and Sunday, Dec. 1 from 10 a.m. to 5 p.m. It will feature over 350 local artisans, small businesses, and entertainers.
We enjoy keeping up with community news. Please feel free to share your stories with us!
We welcome a variety of announcements. Feel free to submit your information by following the link below.
Discovering Exceptional Value: Top Overperforming Wine Vintages from a Renowned Tuscan Red Wine Producer
The esteemed winery from Tuscany, Grattamacco, recently presented a vertical tasting of their Super Tuscan red wines, highlighting some lesser-known vintages that distinguished themselves with their sophistication.
The lighthouse on Elba Island, near the Maremma coast where Bolgheri is situated, shines light on the rich beauty of the Maremma area.
The 2008 growing season in Bolgheri, a renowned region in Tuscany, Italy, brought immense satisfaction to the head winemaker, Luca Marrone, marking a stark contrast to his challenging first experience in 2003 at Grattamacco, a trailblazer in Super Tuscan wines. The scorching temperatures of 2003, unusual for European vintners at the time, provided a tough start for him. However, this challenge equipped him well for future uncertainties in winemaking. The year 2013, with its moderate climate, offered another boon for Luca, as the wines from this period displayed an exceptional purity and vibrancy, maturing beautifully, with the 2008 vintage impressing significantly 16 years later.
In Luca’s view, both the 2008 and 2013 vintages did not initially receive the acclaim they deserved, but tasting them now confirms their exceptional qualities.
Chef winemaker Luca Marrone
Luca Marrone, who was trained by Giulio Gambelli—an expert of the Sangiovese grape with a profound understanding applicable across other varieties—learned the importance of subtlety in winemaking. Gambelli taught that the true quality of a wine shouldn’t be overshadowed by raw power, but should strive for a clarity that suggested it had nothing to conceal.
“In nature, you always have the answer,” Gambelli would often say to Luca, especially when a wine seemed lacking.
Particularly, the 2008 and 2013 vintages represented the type of pure expressions Gambelli admired, where even without aggressive ripeness or strong structure, they remained underrated due to their lack of immediate impact upon release, which often generates much excitement and discussion.
Punching down the grape skins in the Grattamacco winery
In the case of 2013, Luca thought there was too little structure, and despite being overtly enthusiastic about the remarkable purity of fruit, for balance, he needed to give the wines a small amount of tannic structure. Now, there are a few ways a winemaker can add tannins to the wines, but when it came to Luca’s choice, he first thought about what Gambelli said about looking to nature when a winemaker is trying to balance the wine. And so, Luca used a method based on how the Ripasso wines are made in the prestigious Italian wine area of Valpolicella, which is in the Veneto region.
The Ripasso wines use a double fermentation technique where the first fermentation turns the grapes into wine. Then, that wine is placed through a second fermentation process that is activated by adding skins from previous wine production. But instead of using previously fermented skins, Luca sacrificed some of his top-quality grapes to add a multifaceted structure to his 2013 wines, and the finished product is outstanding.
White clay in Grattamacco vineyards
Grattamacco is celebrated for its vineyards situated atop the 330-foot Grattamacco Hill, characterized by heavily clay-laden soil. This clay is particularly advantageous in hot vintages due to its capacity to retain moisture, additionally imparting a unique character to Grattamacco wines. This distinctiveness was highlighted in a three-year research study at U.C. Davis, which demonstrated that grapes from Grattamacco exhibited marked differences when contrasted with those from other leading producers in Bolgheri.
Enhancing their extraordinary terroir, Grattamacco acquired an additional plot named Casa Vecchia, situated 325 feet above Grattamacco Hill, featuring its own microclimate. Planted in 1998, this 25-acre vineyard is bordered by forests and was among the initial undertakings in this location, known for yielding grapes of balanced quality, exceptional freshness, and aromatic complexity. While other top winemakers in Bolgheri have also started planting in this region, space is now at a premium, with Grattamacco having planted the majority of vines in this secluded area.
Grattamacco vineyards claim some of the loftiest elevations in Bolgheri.
As the vines of Casa Vecchia have matured, they have increasingly contributed to their premier red wine, the Bolgheri Rosso Superiore, enhancing its quality.
Luca discussed the unique traits of Claudio Tipa, the owner of Grattamacco, as a visionary leader who ventures to forge new paths and aim for greater excellence in quality. He honors the principles set by the estate’s original owner, Piermario Meletti Cavallari, ensuring his values remain intact. When Piermario approached retirement with no direct heir for Grattamacco, he opted to lease it to Claudio for ten years in 2002, due to his profound interest in the vineyard. Piermario, observing Claudio’s zeal and the remarkable wines produced under his stewardship, decided to sell the estate to him five years early, confident that Claudio was the perfect custodian for his legacy.
Claudio Tipa’s commitment involves practicing organic and biodynamic viticulture, selecting exceptional sites, and prioritizing quality over quantity to enhance good vintages. He ensures the wines remain fresh and elegant, even when market trends favor robust, overripe variants. Under his guidance, Luca is empowered to fulfill the founding owner’s vision. It’s notably exceptional for Claudio to passionately maintain someone else’s legacy, recognizing that Grattamacco’s value surpasses individual achievements. This perspective highlights Claudio’s understanding of the importance of an estate that consistently produces distinguished vintages, irrespective of their initial reception.
Grattamacco vertical
1991 Grattamacco, Vino da Tavola di Castagneto, Bolgheri, Tuscany: Since the Bolgheri Rosso Superiore designation was not established until 1994, the 1991 vintage was categorized as Vino da Tavola di Castagneto. Comprising 50% Cabernet Sauvignon and 50% Sangiovese, the 1991 vintage has been resilient over 33 years, displaying remarkable freshness and complexity. It offers a nuanced array of earthy, herbal, and leather notes, alongside vibrant red cherry flavors and a saline edge. An underrated vintage that exceeds expectations.
1995 Grattamacco, Bolgheri Rosso Superiore, Bolgheri, Tuscany: Composed of 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. This vintage counts among the best three of the 1990s, showcasing a significant allure with its aromatic presence characterized by dried flowers and a hint of incense, complemented by a richer body that delivers flavors of red cherry pie and blackberry jam. Though not surpassing the 1991, it presents a distinct character.
2008 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Made up of 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. This cooler, steady vintage is often overlooked, yet it impresses with its vibrant notes of blackcurrant leaf and freshly harvested raspberries, underpinned by a subtle stony mineral quality. An underrated year that exceeds expectations.
2009 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Constituted by 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. The year was marked by a hot, dry summer, but the vineyards’ white clay, retaining adequate water from prior rainfall, aided in maintaining vine health. It offers dark, intense fruit layers intertwined with licorice and lavender sea salt, presenting a dense palate with succulent blueberry tart notes.
2012 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Blending 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. Despite the heat of the season, the vineyard’s commitment to organic and biodynamic practices ensured that the wines retained their freshness and vitality, as pointed out by Luca. The flavors burst with opulent mulberry compote and blackberry scones, enriched by fresh tarragon, offering a luxurious texture balanced by invigorating acidity.
2013 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Blend of 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. This cooler vintage, often compared to 2008 for its understated excellence, exhibits a refined elegance and vibrancy with notes of red raspberries and a hint of spice along with rose oil. It features finely detailed tannins, resulting in a prolonged finish that showcases tremendous finesse. An underrated vintage that surpasses expectations.
2016 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Composed of 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. Characterized by its very warm conditions, this vintage produced robust, intense wines. Despite these conditions, this wine maintains the distinctive freshness and precision of Grattamacco. It offers luxuriant flavors of black cherry cobbler and baking spices, perfectly complemented by intricate notes of asphalt and graphite alongside wild Mediterranean herbs. The texture is exceptionally smooth, and the flavor persists impressively.
2021 Grattamacco, Bolgheri Superiore, Bolgheri, Tuscany: Contains 65% Cabernet Sauvignon, 20% Merlot, and 15% Sangiovese. According to Wine Spectator, the 2021 vintage may rank as one of the finest in Tuscany’s recent history. This wine already displays exceptional quality with its enrapturing scents of smoldering earth and forest floor. This is further enriched by the sweet floral aroma of candied violets and the luxurious taste of cherries jubilee and blackberry syrup atop spice cake. The silky texture and ultra-fine tannins create a lasting finish.
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
Fiyori: Revolutionizing the Vodka Scene with the Launch of the First Organic Hemp-Infused Spirit
September 20, 2024
Fiyori Vodka is rewriting the rules of the spirits industry with its unique blend of luxury and wellness.
Founded by Clarence Darkwa and COO Jay Black, Fiyori is the world’s first organic hemp-infused vodka. It offers a smooth, refined drinking experience coupled with the health benefits of organic hemp seeds. As Black entrepreneurs in a predominantly white industry, Clarence and Jay have overcome challenges and broken barriers and crafted a product that sets itself apart and leads a new wave of wellness-conscious spirits.
BLACK ENTERPRISE sat down with the founders to explore their journey, the innovation behind their brand, and how Fiyori is poised to disrupt the market.
BE: What led to the creation of Fiyori, and what was the thought process behind an organic hemp-infused vodka?
Clarence & Jay: The inception of Fiyori was driven by our aim to develop a superior-quality vodka that was not only great-tasting but also beneficial for health. Recognizing the nutritional advantages of hemp seeds, which are loaded with essential fatty acids, proteins, and antioxidants, we chose them as our primary ingredient. We aimed to blend luxury with well-being, which catalyzed the creation of an organic hemp-infused vodka. Fiyori emerged as an innovative product that marries the finesse of top-tier vodka with the health benefits of organic hemp seeds, all while delivering a refined, elegant flavor.
Could you describe the development process of the first-ever organic hemp-infused vodka and any obstacles you encountered?
The development of the first-ever organic hemp-infused vodka was a thrilling endeavor. It started with the selection of top-notch, organic hemp seeds that adhered to our strict criteria for environmental sustainability and purity. Trial and error were essential in our infusion technique to ensure the optimal blend of taste while preserving the vodka’s silky smoothness. One significant challenge involved overcoming regulatory barriers and clarifying the distinctions between hemp and cannabis for consumers. In spite of these difficulties, our dedication to producing a distinctive beverage that leverages the wholesome benefits of hemp seeds remained unshaken.
Why was it important for you to ensure that Fiyori’s vodka was not just hemp-infused but also organic? How do these choices reflect your brand’s values?
From the outset, our goal was to produce a vodka that embodies principles of quality, sustainability, and health consciousness. Opting for organic ingredients reflects our commitment to offering our consumers a product free from detrimental substances. Utilizing hemp seeds, recognized for their health advantages, we ensured these benefits could be maintained in an organic manner. This approach is a testament to Fiyori’s commitment to delivering superior, health-oriented vodka, while promoting eco-friendly agricultural methods.
How do you think the infusion of hemp sets your vodka apart from others on the market, and what has been the consumer response so far?
The distinctive characteristic of our hemp-infused vodka makes it unique in the market by introducing a mild nutty taste along with health-enhancing properties, like improving cardiovascular health, lowering inflammation, and safeguarding the nervous system. Our customers have enthusiastically welcomed a vodka that not only offers a smooth savor but also health benefits. The reactions have been extraordinarily favorable, emphasizing the vodka’s smoothness and appreciated health benefits.
In an industry where tradition often reigns supreme, how has Fiyori embraced innovation while still honoring the craft of vodka making?
While we respect traditional vodka-making techniques, we’ve embraced innovation through our hemp seed infusion and focus on organic ingredients. By using state-of-the-art equipment and sustainable practices, we’ve created a product that’s both modern and respectful of the craft. Our goal is to enhance the vodka-making process without overshadowing its roots, blending tradition with new trends in wellness and sustainability.
Looking at the current trends in the spirits industry, where do you see Fiyori fitting in, and what do you believe the future holds for hemp-infused spirits?
Fiyori fits perfectly into the growing trend of health-conscious and organic spirits. As more people recognize the benefits of hemp and as regulations continue to evolve, we believe hemp-infused spirits will become more popular. We’re proud to be at the forefront of this movement, leading efforts to educate consumers and push boundaries in the premium spirits industry.
What advice would you give aspiring Black entrepreneurs looking to break into the spirits industry or any other highly competitive market?
Our advice to aspiring Black entrepreneurs is to stay true to your unique vision. Your personal experiences and perspective can set you apart. Build strong networks, prioritize quality and innovation, and stay persistent in the face of challenges. The journey won’t be easy, but with hard work, community support, and a clear mission, success is within reach.
To learn more about Fiyori, visit: www.fiyorivodka.com.
Savor the Season: Fall Cocktail Recipes from Great Lakes Distillery
MILWAUKEE – As the seasons change, so does the palette.
Brendan Cleary from Great Lakes Distillery joined FOX6 WakeUp with some fall cocktails.
Great Lakes Distillery is also hosting a Harvest Fest Block Party tonight at 6 p.m.
Fiyori: Revolutionizing the Vodka Industry with the Launch of the First-Ever Organic Hemp-Infused Spirit
September 20, 2024
Fiyori Vodka is rewriting the rules of the spirits industry with its unique blend of luxury and wellness.
Founded by Clarence Darkwa and COO Jay Black, Fiyori is the world’s first organic hemp-infused vodka. It offers a smooth, refined drinking experience coupled with the health benefits of organic hemp seeds. As Black entrepreneurs in a predominantly white industry, Clarence and Jay have overcome challenges and broken barriers and crafted a product that sets itself apart and leads a new wave of wellness-conscious spirits.
BLACK ENTERPRISE sat down with the founders to explore their journey, the innovation behind their brand, and how Fiyori is poised to disrupt the market.
BE: What inspired you to create Fiyori, and how did the idea of an organic hemp-infused vodka come about?
Clarence & Jay: The concept for Fiyori stemmed from our ambition to produce a superior vodka that delivered not just superior taste but also health advantages. Opting for hemp seeds, renowned for their comprehensive nutritional value — abundant in vital fatty acids, proteins, and antioxidants — seemed an obvious choice. Our goal was to blend wellness with pleasure, giving rise to the organic hemp-infused vodka initiative. Fiyori symbolizes the integration of premium vodka excellence and the virtues of organic hemp seeds, all while maintaining a refined, smooth flavor.
Could you describe the development process of the world’s first organic hemp-infused vodka? What obstacles did you encounter along this path?
The creation of the world’s inaugural organic hemp-infused vodka posed an exhilarating challenge. It started with the selection of top-tier, organic hemp seeds adhering to strict criteria of sustainability and cleanliness. The infusion technique was fine-tuned to ensure the flavor was precisely balanced, thus preserving the vodka’s inherent smoothness. A major challenge involved overcoming regulatory barriers and correcting misconceptions regarding hemp versus cannabis among the public. Despite these hurdles, our dedication never wavered in producing a distinct vodka that exemplified the natural advantages of hemp seeds.
Why was it important for you to ensure that Fiyori’s vodka was not just hemp-infused but also organic? How do these choices reflect your brand’s values?
Fiyori was built on the principles of quality, sustainability, and promoting wellness. Choosing organic ingredients was crucial for us to provide a product that is both pure and free from undesirable chemicals. Hemp seeds themselves offer various health benefits, which we aim to maintain by adopting an organic approach. Our commitment to these values is evident in our attempts to deliver a high-quality vodka that supports both the wellbeing of our consumers and sustainable agriculture.
How do you think the infusion of hemp sets your vodka apart from others on the market, and what has been the consumer response so far?
Featuring hemp in our vodka distinctively positions Fiyori in the marketplace, introducing a unique nutty flavor profile while embracing the health advantages associated with hemp, such as improved heart health, reduced inflammation, and enhanced neurological functions. The reaction from consumers has been exceptionally favorable. Many appreciate the smooth taste and are excited about the health benefits. The overall response has very much been a testament to our product’s unique qualities and appeal.
In an industry where tradition often reigns supreme, how has Fiyori embraced innovation while still honoring the craft of vodka making?
While honoring the age-old traditions of vodka production, Fiyori has incorporated innovation by infusing hemp seeds and prioritizing organic components. Utilizing advanced technology and eco-friendly practices, we have crafted a vodka that is both contemporary and respectful of its heritage. Our aim is to refine the art of vodka production while integrating elements of modern wellness and environmental consciousness.
Looking at the current trends in the spirits industry, where do you see Fiyori fitting in, and what do you believe the future holds for hemp-infused spirits?
Fiyori aligns seamlessly with the rising demand for health-oriented and organic alcoholic beverages. As the appreciation for hemp’s benefits grows and regulations adapt, we foresee a surge in the popularity of hemp-infused spirits. We are excited to lead this change, focusing on consumer education and innovation within the high-end spirits market.
What advice would you give aspiring Black entrepreneurs looking to break into the spirits industry or any other highly competitive market?
Our advice to aspiring Black entrepreneurs is to stay true to your unique vision. Your personal experiences and perspective can set you apart. Build strong networks, prioritize quality and innovation, and stay persistent in the face of challenges. The journey won’t be easy, but with hard work, community support, and a clear mission, success is within reach.
To learn more about Fiyori, visit: www.fiyorivodka.com.
Your Ultimate Weekend Guide: Dive into Latin Music and Dance, Enjoy a Pops Concert, and Celebrate Rum Week
By Jordyn Jagolinzer
September 20, 2024 / 4:30 AM EDT / CBS Boston
BOSTON – This weekend, Massachusetts continues its celebration of Hispanic Heritage Month, along with a Pops concert and Rum Week in Boston!
Head to East Boston Memorial Park for a day filled with live performances and cultural music, dance and local restaurants serving the best Latin American food and drinks. There will be festivities for the whole family! The free event happens Saturday from 1 p.m. to 7:30 p.m.
When: Saturday, Sept. 21 from 1 p.m. to 7:30 p.m.
Where: East Boston Memorial Park, 143 Porter St., Boston
Cost: Free
Click here for more information
Enjoy a Pops concert on the Common Saturday night in Quincy. Take in the music from the Quincy Choral Society and Symphony Orchestra while watching live painting from the Quincy Art Association. With delicious food trucks, it’s a night for the whole family. Don’t forget the lawn chair!
When: Saturday, Sept. 21 from 4 p.m. to 6 p.m.
Where: Hancock-Adams Common, Quincy
Cost: Items available for purchase
Click here for more information
Boston Rum Week is currently happening across the city. Various local businesses are engaging in celebratory events throughout the weekend. This is a great opportunity to join friends and learn about rum crafting from skilled mixologists in Greater Boston.
When: Events last until Sunday, Sept. 22
Where: Various locations across Greater Boston
Cost: Tickets need to be purchased
Click here for the schedule of events
Jordyn Jagolinzer works as a reporter for WBZ-TV, having joined the team in 2022 after a 5-year tenure as an anchor-reporter at WGGB/WSHM in Springfield.
© 2024 CBS Broadcasting Inc. All Rights Reserved.
Unveiling the Mystery: Why Cocktails and Mocktails Cost the Same
Recently, while scrolling Twitter, I stumbled upon a tweet that sparked my curiosity about the cost of mocktails.
Also why are mocktails the same price as cocktails????
— A Thick Legend 🇺🇸 (@IAmShannonAli) August 20, 2024
A lot of folks seemed to agree — they weren’t sure why a cocktail without alcohol should cost the same as one that contains alcohol.
Now this is what should be talked about! https://t.co/olv2ZlpVL1
— Clarine (@BIGPIKLIZ) August 20, 2024
Some people felt the alcohol, which is typically the most expensive part of a cocktail, should dictate the price.
Let’s talk about this!!! Why the hell do I have to pay the same price when the alcohol, the pricy thing in the mix, is not IN IT!!!!!! 😡
— Just (@Just__JuJu) August 21, 2024
Many were really interested in understanding the pricing structure.
A discussion I’m very interested in having
— A✨ (@A_Djalo) August 21, 2024
And some felt like choosing a mocktail meant they weren’t getting enough bang for their buck.
I want to be sober sometimes but why would I pay $13 for juice when I can get a cocktail for the same price?
— ɴɪñᴀ ᴩʀᴏʙʟᴇᴍᴀᴛɪᴄᴀ™️ 15🏆 (@ni_problematica) August 21, 2024
The topic was hotly debated, which piqued my interest. To get more information about cocktail vs. mocktail pricing, I spoke with Abby Ehmann, owner of and Lucky in New York City.
Hekate is a sober bar that serves only alcohol-free cocktails.
First, Ehmann told BuzzFeed that “referring to NA [non-alcoholic] cocktails as a ‘mocktail’ or ‘virgin’ is somewhat frowned upon in the ‘NA space’ due to the association with drinks for children, such as the Shirley Temple. So we call them alcohol-free cocktails, which is more accurate.”
When asked why cocktails and alcohol-free cocktails are priced similarly, Ehmann said that it is “because the cost of NA spirits is closer to that of ‘call’ liquor. When you go to a regular bar and don’t request a specific brand name or ‘call’ liquor, you are getting ‘well’ booze, which is comparatively inexpensive.”
Ehmann mentioned that non-alcoholic spirits are priced similarly to middle-to-high-end alcoholic beverages. Currently, there aren’t any budget-friendly options for non-alcoholic spirits on the market.
In response to Ehmann’s observation, I decided to investigate the cost of cocktails at various bars throughout the USA, comparing prices of regular alcoholic drinks to their non-alcoholic counterparts.
The drink menu at , a New York City cocktail bar, shows that their alcoholic drinks are priced between $17 and $19, whereas their non-alcoholic cocktails are equivalently priced at $17.
These non-alcoholic offerings include a variety of non-alcoholic spirits.
This is a section of the menu of Arbella, a cocktail bar in Chicago. Cocktails here range in price from $17 to $30, while alcohol-free cocktails are all $15.
Some of their alcohol-free cocktails contain non-alcoholic liquor, but not all of them.
And this pricing is from the menu of The Rendition Room, a cocktail bar in Los Angeles. Their non-alcoholic cocktails are priced at $12, while their regular cocktails range from $16 to $18.
Their alcohol-free cocktails do not contain any non-alcoholic liquor.
Ehmann also added that she felt the pricing of alcohol-free cocktails isn’t “a problem for people who choose to avoid alcohol, but it certainly does seem to irk those who drink booze.”
“They are quick to ridicule us (and other sober bars) as ‘juice bars’…they seem particularly bent out of shape over what they believe to be too-high prices of alcohol-free cocktails.”
Finally, since Hekate is a sober bar, I was curious to learn if their best-sellers included alcohol-free versions of classic cocktails.
Ehmann said, “Our most popular cocktail, The Healer, is not an alcohol-free version of a familiar drink. It is a whole new concoction. But I believe it’s popular because it looks great on Instagram. Our other best-sellers are The Draper, which approximates a Manhattan; The Amalfi Spritz, which tastes exactly like an Aperol Spritz; and our assortment of margaritas. I do think it is easier for people to understand an alcoholic beverage equivalent, but for some, that may be a trigger, so a preference for something completely different is understandable.”
So now, next time you check out the alcohol-free cocktails on a bar menu, you’ll know exactly why those prices are so similar!
Bulleit Frontier Whiskey Unveils New 10-Year-Old Premium Rye: A Toast to Tradition and Innovation
Bulleit Rye 10-Year-Old.
Bulleit Frontier Whiskey is debuting its new Bulleit Rye 10-Year-Old, an addition to its permanent portfolio. This marks the brand’s latest age-statement whiskey, expanding its offerings alongside the Bulleit Bourbon 10-Year-Old.
Jenika Newsum, senior brand manager at Bulleit Frontier Whiskey, says that patience and long-term planning were crucial to the success of this release.
“Creating an aged rye requires a significant investment of time and resources, especially when the product must mature for a full decade,” Newsum tells Forbes. “We had to anticipate the demand for a premium, aged rye years in advance and commit to laying down the liquid long before the market would see it. Overcoming this challenge required a firm belief in the evolving tastes of whiskey lovers.”
Launching the Bulleit Rye 10-Year-Old coincides with growing consumer interest in premium and aged whiskeys—even as the general whiskey market sees a decline, still performing better than most other spirits. Even craft spirits, which large whiskey firms often view as a safe haven, are experiencing a downturn, according to a recent report from the American Craft Spirits Association.
U.S. spirits reached a record peak last year—largely driven by American whiskey. American whiskeys (including rye, bourbon, etc.) constituted 63% of all U.S. spirits exports—a 9% increase from 2022, achieving a record $1.4 billion, according to a report earlier this year by the Distilled Spirits Council of the United States. Thus, the debut of Bulleit Rye 10-Year-Old is likely aimed at leveraging this continuous demand for premium American whiskeys, enhancing the brand’s standing in a competitive arena.
“We’re not merely reacting to market trends. We’re actively influencing them,” Newsum states. “This new permanent addition underscores our dedication to providing robust, well-crafted rye that captures the essence and character that enthusiasts desire.”
Reflecting on the new whiskey’s role within the broader range, Newsum notes that this release complements the Bulleit Bourbon 10-Year-Old, creating a unique collection of age-statement whiskies.
"It’s quite unique to have both a rye and a bourbon of this age available side-by-side," Newsum says.
Aged for a minimum of ten years in new charred American white oak barrels, the Rye 10-Year-Old maintains the company’s signature 95% rye and 5% malted barley mash bill. Bottled at 91.2 proof, Newsum notes that the flavors come specifically from the careful aging process, enhancing a bold, spicy character while adding notes of caramel, vanilla and toffee.
"It’s designed for those who appreciate the nuanced flavor profiles that come with age-statement whiskeys and are eager to explore beyond the ordinary," Newsum says. "It caters to both seasoned rye connoisseurs and curious explorers looking to deepen their whiskey journey with a smooth, yet distinctly spiced, rye experience."
Bulleit Rye 10-Year-Old has already garnered recognition, receiving a Gold Medal at the 2024 San Francisco World Spirits Competition and scoring 98 out of 100 at the 2024 International Wine & Spirits Competition.
The Bulleit Rye 10-Year-Old is now available nationwide, with a suggested retail price of $49.99.
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if it appears to include:
User accounts will be blocked if it is noticed or believed that users are participating in:
So, how can you become a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.