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Mom Unravels Mystery: Teen Daughter Uses Stolen Vodka for Homemade Pasta Sauce
A mother has shared an amusing anecdote about her 14-year-old daughter covertly using vodka from the family’s pantry.
Stacey, who goes by @StaceyCKS on X, previously known as Twitter, posted about her experience when she noticed a decline in her vodka stash. She initially suspected her older children, aged 23 and 17.
“Noticed my vodka supply was dwindling,” she wrote on her account. “Confronted the 23 and 17-year-olds, who blamed the 14-year-old. She confessed to using it to make penne alla vodka ‘several times’ in the past month. I doubted her until I saw her prepare it perfectly. Is this a TikTok trend?”
The mother of three also mentioned tasting the pasta dish prepared by her daughter and being pleasantly surprised by its quality. “It’s really good, too. She nailed it,” she commented in her post.
However, with the post receiving over 16.9 million views, the mother then revealed that her daughter wanted to clarify one piece of information.
“She wants it known that she didn’t ‘guiltily confess’ to anything. ‘I just answered the question,’” another follow-up post read. “Sorrrrrry. My bad.”
Noticed that my vodka supply was dwindling. Confronted 23 and 17, who pointed the finger at 14, who guiltily confessed to making penne allá vodka “several times” over the last month. Didn’t believe her, watched her execute it flawlessly. I guess it’s a TikTok thing?
— StaceyCKS (@StaceyCKs1) August 25, 2024
Stacey humorously noted that her daughter chose a more “luxurious” brand of vodka for her cooking, opting for Grey Goose over a less expensive Smirnoff that was also on hand. “She went for the Grey Goose, not the Smirnoff that someone had left, because ‘that one was already open.’ Sure, because it’s the GOOD stuff,” she commented.
The social media post sparked curiosity among followers, leading them to inquire how no one spotted her youngest preparing a pasta dish with alcohol. “Hold on? Your 14-year-old made a pasta meal and nobody realized? Was she cooking on a portable stove outside or does your house have a separate kitchen area?” questioned one user.
“I have three kids, and she’s the youngest,” Stacey responded. “They frequently prep snacks after school while I’m in my office. There’s always some cooking happening, and I only intervene if the smoke alarm rings.”
Another user expressed surprise asking, “Aren’t you amazed at how quickly the pasta ingredients disappeared?”
The mother explained that they use an app for grocery shopping, allowing her children to choose their necessities independently.
“We shop groceries online, and my kids pick what they require on the app. I typically just glance over the cart to ensure everything seems reasonable. Items like cream, cheese, or pasta wouldn’t catch my eye,” she noted.
Other users humorously speculated that the child might have used the bottles for other purposes, yet agreed it was a harmless situation. “This is the best possible outcome for this scenario,” a commenter remarked.
“She thought I would be upset about using all the San Marzano tomatoes,” the mother shared, “and she was right. I had other plans for those.”
Unveiling the World’s Best Pumpkin Beer: A Deep Dive into the World Beer Cup Winner
The world’s best pumpkin beer is brewed in Texas according to the World Beer Cup.
Pumpkin beer. Few pairs of words are quite as divisive in the craft beer movement—and arguably craft beverages at large. For haters, pumpkin beer is the pumpkin-spiced latte of the beverage world—a symbol of fall more terrifying than any skeleton decoration. These critics see pumpkin ales as basic beers designed for the masses rather than connoisseurs. On the other hand, fans—and there are still many among us—look forward to the style that lets brewers explore ingredients and that, when done well, creates a well-balanced fall-forward brewing option.
A decade or so ago, it seemed like almost every brewery was unveiling a pumpkin beer around this time of year, and sales from pumpkin beer and other fall seasonals peaked in 2015 at $1.2 billion. After that, the style was in decline for a few years but remained a big market force overall. However, according to some beer industry observers, pumpkin beers are starting to make a comeback.
I tend to fall somewhere in between the pumpkin beer haters and the lovers. Every year, I really enjoy one (or maybe two) pumpkin beers a lot. This beer or two gives me a fun taste of fall and unusual beer ingredients. If I drink any more than that, even if it’s a great pumpkin beer, it is too much for me.
Even so, I’m always interested in award-winning beers in any style. That’s why I took notice earlier this year when the judges at the World Beer Cup, one of the world’s most prestigious beer competitions, blind taste-tested dozens of pumpkin beers and crowned three as the world’s best for 2024. The winner’s podium included beers from Texas, Washington, and Denver, but the competition is open to beers from around the world and receives many international entries. You can be assured that these pumpkin beers are not the overly sweet, unbalanced variety but instead represent everything a pumpkin beer can and should be.
Here’s a closer look at these award-winning pumpkin beers.
To brew this gold medal-winning pumpkin beer, the team at Karbach Brewing Co. combines Munich and caramel malts with real pumpkin and pie spices including pumpkin pureé and pumpkin pie spice (made with cinnamon, allspice, ginger, nutmeg, cloves, and mace.) This lager mix is then aged in the brewery’s cellar for 4 weeks. The process is designed to create a seasonal beer that delivers all the flavors of pumpkin pie. Whether you want to take a “bite” probably depends on your preexisting feelings toward pumpkin beer.
I love a good pun-inspired beer name, and this one sure delivers on that front. But it’s more than a clever name. Per the brewery’s tasting notes, Ryes of the Pumpkin King is an oatmeal brown ale “brewed with pumpkin puree and rye malt and then cold steeped on cinnamon, ginger, nutmeg, and allspice.” The result is meant to be smooth and complex, welcoming the fall season.
A pumpkin twist on the River North Brewery’s barleywine, this beer means business. Its 11.4% ABV is hefty by any standard, and particularly striking for a pumpkin beer, which generally features lower alcohol content. While I haven’t tasted this beer myself, the combination of pumpkin and barleywine seems intriguing and distinct from the typical pumpkin beers available.
Tito’s Vodka Switches Distributor to Fifth Generation in South Korea
US distillery Fifth Generation has partnered with South Korean corporation HiteJinro to distribute its Tito’s Handmade Vodka in the Asian markets.
Previously, Tito’s Handmade Vodka was distributed in South Korea by the local company Fundrink Co.
“HiteJinro has broader direct account management, deeper market penetration, and greater exposure across all distribution channels,” stated John McDonnell, the international managing director for Tito’s Handmade Vodka.
While McDonnell did not reveal the specific details of the agreement with HiteJinro, he did share some strategies for the vodka brand’s future under this new partnership.
“We’re particularly focusing on bars and restaurants that are more cocktail-driven, specifically those that are frequented by Westerners and US military,” he told Just Drinks. “Our initial focus is on Seoul and Busan.”
HiteJinro’s presence in South Korea means the soju distiller is contracted to distribute for a number of international beverage-alcohol businesses in the country.
The company’s deals include tie-ups with Carlsberg for Kronenbourg beer, with La Martiniquaise-Bardinet for Cutty Sark whisky and Casa Komos Brands Group for its Tequila brand Komos.
According to the HiteJinro website, the group also distributes La Martiniquaise-Bardinet’s Poliakov vodka brand in South Korea.
McDonnell refrained from stating a specific price for Tito’s Handmade Vodka in South Korea, but mentioned it is “perfect for premium cocktails” in that region. He highlighted a trend where Gen Z consumers are increasingly favoring cocktails.
According to the Texas distiller, the corn-based vodka is distributed in over 150 markets internationally, with a presence in Asian markets such as Indonesia and Thailand. McDonnell expressed optimism about South Korea potentially becoming their top market in Asia if their expansion plans succeed.
The article titled “Fifth Generation switches South Korea distributor for vodka brand Tito’s” was initially authored and released by Just Drinks, owned by GlobalData.
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How Adding Coffee Creamer Can Elevate Your Cocktail Game
As the warmer months recede, our palates shift towards delightful cocktails infused with the essence of autumn and winter—becoming even more delectable when enhanced by a creamy, velvety texture. This appealing consistency can be effortlessly introduced with coffee creamer. Not only can you create concoctions centered around the creamer, but a simple dash can also transform any cocktail with a smooth richness, or even substitute heavy cream in certain recipes, provided the creamer is dairy to maintain the desired thickness.
The allure of using coffee creamers in mixed drinks lies in the variety of flavors available. We recently tested Coffee Mate’s seasonal flavors, discovering how Kit Kat creamer could innovate a chocolate martini, or how Caramel Apple Crisp could morph a cinnamon whiskey coffee into a rendition of apple pie, and Zero-Sugar White Chocolate Peppermint could add a festive spin to a grasshopper. Essentially, any preferred creamer flavor can inspire your mixology creativity once you master the basics of incorporating creamers into your concoctions.
Begin by selecting the best coffee creamer brand for your taste, noting that while non-dairy versions are an option, they may slightly differ in texture compared to traditional heavy cream. It’s important to consider proportions as well—most cocktails benefit from about 1 to 2 ounces of creamer to achieve optimal creaminess without overpowering other elements. Lastly, shaking these beverages is recommended to thoroughly mix and aerate them.
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
An easy place to start is the classics. Take that retro grasshopper cocktail, made with white crème de cacao, crème de menthe, and heavy cream. Instead of 1 ounce of heavy cream, use Zero-Sugar White Chocolate Peppermint creamer, or a peppermint mocha creamer. Finish it off by garnishing with a candy cane or a rim of crushed peppermints. Or, there’s the white Russian, a blank canvas for assorted creamer flavors. To complement its Kahlua coffee kick, swap out the ounce of heavy cream for mocha or hazelnut creamers, or go seasonal with pumpkin spice and top the drink with whipped cream and pumpkin pie spice. While there’s no cream in an espresso martini recipe, ½ of an ounce of creamer in your shaker would make the frothy head even creamier, and you can add any flavor from International Delight’s Cinnabon offering to Coffee Mate’s Himalayan Salted Caramel.
On the martini note, you can build any desserty martini around a creamer flavor. Make a chocolatini with International Delight’s Hershey’s Chocolate Caramel creamer, vodka, and chocolate liqueur; a pecan pie martini with French vanilla creamer, bourbon, amaretto, Frangelico, and brown sugar; or a sugar cookie martini with sugar cookie creamer, vodka, and amaretto. Rum fans will love a boozy root beer float, with root beer, spiced rum, and vanilla creamer. You can even take a non-creamy cocktail and transform it: Make a creamy coconut mojito by adding coconut crème coffee creamer to lime, mint, soda water, and white rum.
Read the original article on Tasting Table.
Tasting Notes: A Review of Beyoncé’s Newly Launched Whiskey, SirDavis
Giddy up!
Beyoncé made headlines last month when she announced her plans to launch a whiskey brand named SirDavis in collaboration with the large corporation Moët Hennessy.
Here’s what you can expect in those elegantly ribbed bottles:
The whiskey blend was crafted by Dr. Bill Lumsden, a celebrated figure in the whisky industry known for his role as the lead distiller for well-known brands Glenmorangie and Ardbeg. He has been honored as the Master Distiller of the Year by the International Whisky Competition five times. The creation of SirDavis whiskey was also assisted by whisky blender and SirDavis Global Head of Brand Advocacy, Cameron George. The final product was, of course, tasted and approved by Beyoncé herself.
We’ve eagerly awaited the release of this product since news of its development emerged. Given Beyoncé’s well-known penchant for whisky and the credibility of those involved in its creation, this offering appears poised to break away from the typical mundane celebrity-led products. But will it be a success, or is SirDavis destined to be another fleeting memory in a sea of celebrity-endorsed alcoholic brands?
It is now time for our SirDavis Whisky review, so let’s get into the details!
ABV: 44%
Average Price: $90
SirDavis features a distinctive blend of American whiskey, crafted from a grain mixture of 51% rye and 49% malted barley, classifying it formally as a rye whiskey. Selected personally by Dr. Bill Lumsden, this whiskey was matured to perfection before undergoing a secondary aging phase in Texas. In this stage, it was transferred to Pedro Ximénez sherry casks, which added a ruby coloration, enhanced its creamy texture, and endowed it with a richer, more berry-like flavor profile.
Tasting Notes:
Nose: The aroma is rich with cherries and rye spices at the forefront, intertwined with a hint of orange rind, reminiscent of an Old Fashioned cocktail. Upon swirling the drink, you’ll detect honeyed wheat toast, oregano, and black tea emerging.
Palate: Upon first taste, flavors of fresh mint, vanilla, and nutmeg welcome the palate. As these initial tastes settle, honey and ripe cherries unveil. The resurgence of nutmeg and black pepper intensifies toward the end of the sip, accompanied by a hint of sherry which imparts a subtle nutty and sweet dessert wine character.
Finish: The sherry becomes prominent again in the finish, accompanied by notes of fresh hazelnuts and oak, a testament to its aging process, and a dash of black pepper. The flavors taper off quickly, leaving a smooth impression and a drying sensation in the mouth, prompting further tasting to rediscover the initial flavors.
Bottom Line:
This whisky is well-suited for cocktails and boasts lush, even flavors, making it a tempting choice for those who prefer their spirits unadulterated. Its unique production process, from the composition of its grains to its additional aging in the Texan heat, provides sufficient fascination for ardent whisky aficionados, while its sweet, sherry-like palatability appeals to beginners.
Essentially, SirDavis makes a compelling introduction that is sure to appeal to enthusiasts of whisky-based cocktails. It stands out as more than just another celebrity-endorsed spirit.
Unveiling the Shelf Life of Red Wine Vinegar: Does It Ever Spoil?
Red wine vinegar, known for its unique tart aroma and taste, serves as an invaluable addition in the culinary world, enhancing flavors in sandwiches, salads, and even homemade salad dressings, as well as your Thanksgiving turkey. Encountering an old bottle in the depths of your pantry might raise questions about its safety for use.
Fortunately, red wine vinegar is known for its longevity, due to its fermentation process and high acidity, allowing it to remain safe to consume long after its opening. With a pH of 3, it stands as one of the more acidic products available, which not only staves off spoilage but also inhibits bacterial growth, thus remaining potent even when exposed to oxygen.
Learn more about food rankings: Peanut Butter, Ranked From Worst To Best
While the shelf life of red wine vinegar extends almost indefinitely, its quality may diminish over time if not stored correctly. It does not require refrigeration but should be kept in a cool place away from significant temperature swings, such as not near a stove, and should ideally be stored in a dark cupboard to maintain its quality.
It is recommended to keep the liquid in its original bottle, but if necessary, transferring it to a glass airtight container, such as a mason jar, is preferable. This minimizes oxidation since oxygen can permeate through plastic and degrade the quality of the vinegar. Each time the vinegar is exposed to air when the lid is opened, it oxidizes slightly. Always ensure to close the lid tightly after use.
Although red wine vinegar does not spoil or become unsafe, its flavor can deteriorate to a degree that it negatively impacts the taste of the dishes in which it is used. An indication of aging vinegar is a color change from vibrant ruby to a murky rust color or even a lighter shade. Additionally, sediment at the bottle’s bottom is normal as the vinegar ages, yet it suggests a reduction in quality and flavor. Sometimes, a gelatinous mass known as a mother, consisting of bacteria and yeast, may form. This mother can be used to make your own red wine vinegar at home; however, if undesirable, it can be discarded for a fresh bottle.
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Read the original article on The Takeout.
Your Money: The Unexpected Consequences of Buying a Priest a Beer
Traditionally, September 9 has become known as international buy a priest a beer day, tracing its origins back to the fabled St. Hopswald of Aleyard, who is reputed to have first treated his priest to a beer on this date.
While the idea of expressing gratitude to clergy through gifts is commendable, Bob Lafaro from Lafaro Insurance Agency joins us to explain why, from an insurance viewpoint, providing alcohol may not be the best form of appreciation.
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Revolutionizing Beer Runs: How QR Codes and Real-Time Payments are Changing the Game
Carlos Netto is Co-founder and CEO of Matera, a software company he founded over 30 years ago in Brazil.
The sun beat down on the cobblestone streets of Monte Verde, Brazil, as I wandered, parched and dreaming of a cold beer. Rounding a corner, I stumbled upon an unexpected oasis: a vibrant, unattended beer booth standing proudly on the sidewalk.
This wasn’t your average kiosk. There was no bored vendor and no cash register—just a row of gleaming taps, each adorned with a unique QR code. A playful sign invited me to “Scan, Pay, Pour.”
Intrigued, I pulled out my phone, opened my banking app and scanned the code for a local lager. With a satisfying “beep,” my payment went through, and the tap unlocked. Moments later, I was sipping a crisp, refreshing brew, marveling at the sheer simplicity of it all.
This clever beer vendor didn’t waste time or resources on hiring staff to handle payments or on acquiring costly terminals for transactions at their booth. Instead, they concentrated on brewing excellent beer and providing it to people who needed it most—on sweltering days during a vacation.
As Jeff Bezos aptly put it when pitching Amazon Web Services (AWS) in 2008, breweries should prioritize enhancing their beer’s flavor rather than spending resources on generating their own power, a common practice in the early 1900s. Overtime, breweries shifted their focus to improve their beer while relying on external sources for energy.
In a similar vein, companies in Brazil are now less obsessed with handling payments. Thanks to instant payments and QR codes, there’s no need for them to invest in expensive payment terminals that comply with extensive security standards. QR codes can be displayed on any screen or simply printed on paper, eliminating the need for a specialized terminal.
The ease and simplicity I experienced at that beer booth are reflective of the innovative culture fostered by Brazil’s Pix payment network. Although the successful implementation of Pix might be attributed to mandates from the Central Bank, the truth is that entrepreneurs and developers have utilized these tools to create payment solutions that significantly enhance user experiences.
The integration of QR codes with the instant payment system, Pix, has revolutionized the way transactions are conducted, providing businesses with a cost-effective and uncomplicated payment method. This transformation has not only streamlined financial interactions but has also expanded the reach of products and services to a wider audience of consumers and enterprises.
The United States stands in a prime position to mirror this technological advancement. With instant payment frameworks like FedNow and RTP already established, the infrastructure is prepared for the adoption of QR code payments on a large scale. American consumers, who are accustomed to using QR codes for accessing information and menus, will likely find using QR codes for payments an intuitive extension.
It is important to note that payment QR codes are distinct from the more commonly used URL QR codes in the U.S., which primarily serve for information dissemination.
Payment QR codes contain all necessary details to facilitate a transaction. Banks that have reliable and secure QR code payment systems can create QR codes for vendors, verify them upon scanning to ensure their integrity, and deactivate the QR codes once the payment is made to prevent duplicate transactions.
Once a standardized QR code payment system is established in the U.S. by ASC X9, QR codes issued by any financial entity will be compatible across the board.
This adoption will allow banks, credit unions, and merchants throughout the U.S. to provide a smoother and more straightforward payment method. The infrastructure for creating and interpreting QR codes already exists and is reliable, removing the necessity for each business to create individual solutions.
Reflecting on my experiences in Brazil, the evolution of payment modes can be as easy, secure, and delightful as scanning a QR and enjoying a drink. Integrating QR code payments with prompt transaction options, businesses can simplify processes, boost security, and improve customer service.
Here’s to embracing QR codes, immediate transactions, inventive businesses, and the pleasure of a chilled beer on a bright day. Cheers!
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Understanding French Wine Labels: A Comprehensive Guide to Decoding What’s in Your Bottle
Wine labels can unlock more secrets than you’d expect.
Decoding a French wine label can feel like unraveling a mystery, especially for those new to the world of wine. Unlike many New World wines that prominently display grape varieties and easy-to-understand information, French labels often offer a more subtle, nuanced approach.
But behind this complexity lies a tradition and a wealth of information that, once understood, can enhance your appreciation of the wine in your glass.
Florent Latour, CEO at Maison Louis Latour, a family-owned wine merchant in Burgundy, France, recently shared more with Forbes about the key elements of a French wine label and how to decipher its meaning, understand its origins, and select the perfect bottle for any occasion.
The primary distinction in labeling between French wines and those from newer wine regions like the New World lies in the French emphasis on the wine’s region rather than its grape variety. French wine labels typically prioritize the appellation and producer, underscoring the significance of terroir and localized wine-making traditions.
Appellation: The appellation on a French wine label specifies where the grapes were cultivated. It is usually featured prominently on the label and includes names like “Chablis” or “Puligny-Montrachet.” The French appellation system, known as AOC or AOP, is fundamental in certifying the wine’s geographic authenticity and conformity to specific regional standards.
Producer: The label also includes the name of the producer or winery, for example, “Louis Latour,” to indicate the origin of the wine.
Vintage: This refers to the harvest year of the grapes, which influences the taste and aging capacity of the wine.
Classification: In some areas, terms like “Grand Cru” or “Premier Cru” signify the level of quality and the renown of the vineyard. The idea of terroir is integral, meaning the quality is based more on the exact location than on who produces the wine.
Wine labels contain deeper information than what initially appears.
When checking a French wine’s label, look for the appellation name to identify the wine’s region and sub-region. This usually appears right below the name of the producer and provides insight into the grape variety used. Some well-known regions on French wine labels are Burgundy, Bordeaux, Champagne, Rhône Valley, and Alsace. Each region is celebrated for distinctive wine styles and terroirs.
Beneath the appellation, the sub-region is listed, highlighting the specific village where the grapes originate. For instance, a wine marked “Louis Latour Chassagne-Montrachet” comes from the village of Chassagne-Montrachet in Côte de Beaune. Knowing these regional names aids in understanding the expected flavor profile and quality of the wine, as each Burgundy sub-region provides unique attributes to the wines shaped by distinct terroirs.
To discern the varieties of grapes in French wines, begin by looking at the appellation and geographical origin. Knowing what grapes are typically grown in each region aids in informed speculations.
For instance, wines from Burgundy are usually made from pinot noir or chardonnay grapes, while those from the Rhône are typically blends of grenache, syrah, and mourvèdre. The style and taste of the wine also give hints; lively red fruit tastes may indicate pinot noir or gamay, while hearty, dark fruit tastes suggest cabernet sauvignon or syrah.
Moreover, winemaker websites and tasting notes can often confirm the specific grape varieties used, providing additional insights. Utilizing wine reference books is beneficial too, as they list prevalent grape varieties across different appellations, offering valuable guidance to those new to French wines.
The vintage date on French wine labels points to the harvest year, important for assessing the wine’s quality and distinct characteristics. Since annual climate variations affect the growing conditions, the vintage can play a significant role in the resulting flavor profile and cellar potential of the wine.
For example, a vintage known for favorable weather conditions might produce a wine with excellent balance and complexity. In contrast, a less favorable year might produce a lighter or less developed wine.
In French wine classifications, terms like Premier Cru and Grand Cru indicate levels of quality and specific vineyard designations, while “Appellation d’Origine Contrôlée” (AOC) ensures adherence to strict regional standards.
Grand Cru: This is the highest classification in the French wine hierarchy. For regions like Burgundy, Grand Cru refers to the most prestigious vineyards known for producing exceptional-quality wines with unique characteristics reflective of their terroir. These wines are often limited in production and have significant aging potential. Maison Louis Latour proudly boasts the largest collection of Grand Cru vineyards in Côte d’Or. Only 2% of the wines produced in Burgundy are Grand Cru. These wines are hugely the most coveted and expensive in the region.
Premier Cru: Below Grand Cru, Premier Cru designates high-quality vineyards but not at the pinnacle of the Grand Cru. These vineyards produce excellent wines that are highly regarded but are generally more accessible and affordable than Grand Cru wines. In Burgundy, they are usually located on mid- to higher slopes and are limited. We can compare these in some ways to Single Vineyards designated.
Appellation d’Origine Contrôlée (AOC): This designation indicates that the wine originates from a designated region and complies with strict production standards. The AOC label assures consumers that the wine adheres to specific rules concerning grape types, vineyard management, and winemaking processes, confirming its authenticity and quality. For instance, a wine marked as “Chablis AOC” must be produced in the Chablis area and follow precise production regulations that mirror the unique characteristics of that region.
Some critical factors can help differentiate high-quality French wine from more common varieties. Look for acclaimed categories such as Grand Cru or Premier Cru, which signal superior quality, particularly in areas like Burgundy.
Examine the appellation villages for distinguished names like Chassagne-Montrachet, Pommard, Nuit St Georges, or Meursaut. These names usually denote premium quality in comparison with broader appellations such as “Bourgogne” (which refers to Burgundy in a wider sense). The vintage of the wine can also serve as an indicator, where older or notable years typically denote wines of greater complexity and quality. As you delve into the world of wines, understanding which years were favorable becomes essential.
Furthermore, detailed labels that include specific vineyard names or designations often point to a higher-grade wine, while simpler labels might suggest more economical options. Although the price may broadly reflect the quality, assessing it alongside other factors offers a more definitive insight.
The label on a wine not only shows the winemaker but signals the quality as well. A main responsibility of a winery is to ensure consistent quality across various vintages and types, thus choosing a bottle from a reputable producer is a good way to assure quality.
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Exploring the Legacy of “Rum, Sodomy, and the Lash”: An Iconic Album Revisited
9.5
Genre:
Rock
Label:
MCA
Reviewed:
September 8, 2024
When Shane MacGowan died last year, it felt like the passing of a head of state. In a sense it was: The Irish president attended the funeral; a pre-recorded Bono read from St. Paul’s Letter to the Corinthians; Nick Cave sang a moving “Rainy Night in Soho.” And by the time the assembly was laying into an unexpurgated reading of “Fairytale of New York”—a white-bearded Glen Hansard leading the congregation, with neo-trad ambassador Lisa O’Neill singing Kirsty MacColl’s parts, Spider Stacey and other Pogues accompanying them on instruments as MacGowan’s widow and others waltzed near the altar—it’s a fair bet many of those present, not to mention those watching the livestream, were blinking back tears. (I certainly was.) Even the pious outcries that followed this unconventional mass felt perfect—one imagined MacGowan’s jagged grin shining down from heaven.
Why such reverence? For one thing, MacGowan and the Pogues elevated Irish roots music to trendy status. Indeed, aficionados respected the 1970s Irish folk revival bands like Planxty and Clannad, the latter having briefly collaborated with cosmic music pioneer Conny Plank and kickstarting the career of sibling Enya before achieving their own mainstream success. Some American country artists noted the Irish influence on their own genres. Furthermore, Bob Dylan covered several Irish-rooted songs, including a remarkable rendition of “The Auld Triangle” discovered among the Basement Tapes.
In New York City, as punk emerged in venues like CBGB and Max’s within the Irish expatriate community, one could still detect the folk revival tunes of 1960s favorites the Clancy Brothers and the Dubliners in numerous Irish pubs. Yet these places were more popular with retirees and off-duty officers than as live music venues. By the early 1980s, prior to Riverdance and Van Morrison’s collaboration with the Chieftains, Irish traditional music was mainly reserved for family events, rolled out alongside green beer and public revelry on St. Patrick’s Day.
Yet, the Pogues transcended mere revivalism. They forged a musical legacy of their own, largely from the creative and dramatically distinct vocals of MacGowan, their lead vocalist and principal songwriter. His talent was evident from their debut album, Red Roses for Me. Featuring a mix of classics, including “The Auld Triangle,” the album also showcased MacGowan’s original “Boys From the County Hell,” a fierce, myth-promoting anthem filled with poetic flair:
The boys and me are drunk and looking for you
We’ll eat your frigging entrails and we won’t give a damn
Me daddy was a blue shirt and my mother a madam
My brother earned his medals at My Lai in Vietnam
The heavy drinking, shared gang-like bonds, sardonic wit, and the complex, violent past involving occupation and emigration are crucial elements in the succinct storytelling style, accompanied by rousing tunes fitting for lively dances. The Pogues emerged from the early British punk scene, with MacGowan becoming a notable figure by chance. His rise began with him being caught in a photograph at a Clash concert with a bloodied ear, followed by creating a one-off magazine named Bondage. Despite their British origin, which added complexity, the goal wasn’t merely to be accepted into the realm of Irish traditional music. Instead, their music delved deeper, drawing on the deep-seated cultural heritage of the Irish diaspora—a testament to the band’s inherent “Britishness.”
This blend of influences culminated in the album Rum Sodomy & the Lash, produced by Elvis Costello, a notable figure in the British punk-pop scene with some Irish lineage. Costello joined the project after he had the Pogues open for his Goodbye Cruel World tour, partly influenced by his interest in their bassist Cait O’Riordan, who he later dated. In the studio, Costello contributed with acoustic guitar and mandolin, and suggested musical adjustments. Session musicians, such as Irish folk piper Tommy Keane—a renowned musician, and American fiddler Henry Benagh, were also brought in. Costello focused on capturing the raw energy of the band with minimal interference, aiming to preserve their rugged charm.
The album encapsulates the raucous atmosphere of a bar in full swing, blending acoustic and electric instruments, alongside robust vocal performances. In tracks like “I’m a Man You Don’t Meet Every Day” sung by O’Riordan and “Jesse James” performed by tin whistle player Spider Stacy, the album embraces a diverse music style, mixing traditional narratives with energetic delivery.
Central to the album is MacGowan, as songs like “The Sick Bed of Cuchulainn” exemplify. His compelling presence and raw vocal expressions transport the listener to the heart of tumultuous scenes, filled with uproarious behavior and rowdy revelry. MacGowan’s performances invoke vivid images of chaotic life experiences, marked by fighting, excessive drinking, and outrageous antics, culminating in triumphant, spirited outbursts, perfectly aligned with the band’s vibrant musical accompaniment.
MacGowan was notably well-read from an early age, delving into the works of Dostoyevsky and Joyce, and had a reputation for his literary prowess even before his expulsion from London’s prestigious Westminster School for drug-related offenses. His admiration for literary songwriters like Lou Reed was evident, a connection perhaps deepened by their shared experiences of spending time in mental hospitals during their teen years. MacGowan’s own stint was referenced in the Pogues’ debut single, “Dark Streets of London,” and he later contributed to the 1997 BBC charity single, a cover of Reed’s “Perfect Day.” His song “The Old Main Drag” presents a vivid piece of Reed-esque realism, portraying the gritty life of a teenage rent boy in London.
As for his songwriting, MacGowan’s ballads are considered his crowning achievement, similar to Reed’s. His song “A Pair of Brown Eyes” stands out as an early masterpiece, layered with stories and sub melodies, drawing from the traditional “Wild Mountain Thyme.” The narrative weaves through a pub where the protagonist listens to iconic tunes like Johnny Cash’s “A Thing Called Love” and Philomena Begley & Ray Lynam’s “My Elusive Dreams.” The impactful nature of MacGowan’s storytelling was so striking that it moved his bandmates profoundly.
Other notable works include “Sally MacLennane” and his rendition of Phil Gaston’s “Navigator,” an anthem reflecting on the life and toils of laborers. However, his interpretations of “Dirty Old Town,” originally by Ewan MacColl, and “And the Band Played Waltzing Matilda,” by Eric Bogle, are defining pieces of his album. Though other versions, like June Tabor’s 1976 recording exist, MacGowan’s renditions bring a unique, poignant touch that aligns with his artistic identity.
The album Rum Sodomy & the Lash made the Pogues stars on the international stage, embodied by its dada-classical cover and the boldness of its content. Following this success, they produced other acclaimed works like Poguetry in Motion and If I Should Fall From Grace With God. However, the brightness of these years dimmed by 1991, marked by MacGowan’s exit from the band, primarily due to his struggles with substance abuse. Despite this downturn, the band persisted albeit less notably than before.
MacGowan continues to be celebrated as a master among songwriters. The esteemed David Berman once listed Rum Sodomy & the Lash among the top 10 albums essential for his ideal, imaginary bar jukebox on Pitchfork. Cat Power transformed “A Pair of Brown Eyes” into a reverential cover, available for viewing on YouTube, while Titus Andronicus reinterpreted it as a vibrant punk rock anthem reminiscent of the early days of The Clash, also on YouTube. In the expanded 2005 edition of Rum Sodomy & the Lash, which also featured the notable Poguetry in Motion EP and various single B-sides, Tom Waits penned a poetic tribute to the band:
Rapscallion, angry, weeping
Passed out songs, songs
That seem to be born
Effortlessly, or
Not born but found
On top of an old wood stove
Waits remarked these were “songs that we all should carry,” a sentiment echoed in the communal experiences of music lovers, whether in pubs, vehicles, or gatherings like an impromptu choir under the summer stars, around a roaring campfire on Cape Cod’s shores, illuminated by shared melodies and the ocean’s gentle call. Notably, “A Pair of Brown Eyes” always stirs the most fervent participation, its timeless sorrow resonating with every note.
Correction: The initial review erroneously credited Shane MacGowan with the creation of “Navigator.” It was actually penned by Phil Gaston.