Warning: Attempt to read property "taxonomy" on bool in /home/icoholco/public_html/wp-content/themes/Grimag/archive.php on line 187
Why Watermelon Paloma Cocktails Are Perfect Year-Round
Once you have your chips and salsa ready, you might typically glance at the margarita menu. While the classic margarita is a favorite, there are more unique beverage choices at Mexican restaurants that could enhance your experience. Consider the paloma, a traditional yet underappreciated cocktail, blending tequila with lime and grapefruit-flavored soda or grapefruit juice and club soda. Served chilled, this drink offers a sour yet slightly sweet flavor profile without the overwhelming sweetness of some pre-mixed margaritas. Moreover, the paloma is adaptable, much like its popular counterpart.
Enhancing a paloma with watermelon juice elevates this already delightful concoction, creating a perfect balance between the mellow sweetness of watermelon and the zesty bite of lime, rounded off by the smoothness of tequila. If you have watermelon available, you can simply juice it to add a fresh and fruity layer to your cocktail, complementing the existing flavors beautifully.
Discover more: Strawberry Hacks You’ll Wish You Knew Sooner
Preparing a paloma is straightforward—mix the ingredients together. Adding watermelon juice is effortless and enriches the drink with a delightful sweetness and an attractive pink color, perfect for a poolside photo. Start with your preferred version of a paloma, whether it’s with grapefruit soda or a blend of grapefruit juice and soda water. Incorporate a healthy pour of fresh watermelon juice for an enhanced taste. Utilize the juice collected at the bottom of the container when chopping watermelon as an additional flavor enhancer. If you’re out of grapefruit juice, substituting it with watermelon juice can transform your paloma beautifully.
If you own a juicer, you might find it tempting to juice an entire watermelon for your guests. This can be made into a delightful, large-scale tequila mixer. Just combine ample amounts of watermelon juice with tequila, lime juice, and soda for a tantalizing beverage that’s bound to please your guests. Adding a touch of salt either directly into the drink or around the glass rim enhances the flavor, as salt tends to amplify the taste of watermelon. Consider rimming your glass with Tajin and garnish with slices of watermelon or lime. For an extra creative touch, present your paloma in a carved out watermelon, ensuring a spectacular display.
Read the full article on Chowhound.
Elevate Your Pumpkin Spice Espresso Martini with a Darker Liquor Swap
Espresso martinis are currently enjoying a resurgence in popularity since their debut in the 1980s. For those who love the seasonal twist of pumpkin spice lattes and pumpkin cold brews, consider venturing into the realm of pumpkin spice espresso martinis. You can enhance your espresso martini with a coffee creamer infused with pumpkin spice or simply add a dash of pumpkin spice syrup. But don’t just settle there. While vodka suits a standard espresso martini, incorporating a darker liquor can enrich your pumpkin spice version, elevating the flavors without overshadowing the espresso’s core essence.
Darker liquors, traditionally paired with coffee in beverages like Irish coffee, Caribbean coffee, and carajillo, are a logical addition to espresso martinis. Deviations from traditional martini components, which typically include gin and vermouth, are not uncommon, with vodka martinis gaining acceptance. Thus, choosing a darker liquor over vodka is not out of place in an espresso martini. The choice of dark liquor can vary, and we offer some insights and suggestions for your selection.
Discover more: 18 Unusual Craft Cocktail Ingredients You Should Try At Least Once
Newcomers to spirit tasting might be surprised to learn that all spirits begin as clear liquids. The deep brown hues are achieved through aging in barrels, a process that not only alters the appearance but also enhances the flavor profile of the spirit. Similar to barrel-aged wines or high-quality vinegar, the aging process can introduce nuances of caramel, smoke, vanilla, clove, and fruit, greatly influenced by the type of wood used and the barrel’s history, such as previous contents of wine or beer.
The delightful complexity of flavors found in dark spirits such as bourbon, spiced rum, and brandy are well-suited to enhance the traditional components of pumpkin pie spice, a mix that typically includes cinnamon, ginger, allspice, cloves, and nutmeg. When these barrel-aged liquors are incorporated into a pumpkin spice espresso martini, alongside the standard ingredients of coffee liqueur and espresso, they elevate the warm, spiced nuances of the beverage in a manner that vodka cannot achieve.
If the idea of using a darker liquor in your pumpkin spice espresso martini appeals to you, rest assured that options like bourbon, spiced rum, and brandy will each add a unique and delightful twist. Among these, bourbon is particularly noteworthy for its sweeter profile and subtle vanilla hints, which originate from its aging process in charred American oak barrels. Alternatively, if you prefer rum, consider a spiced rum to intensify the drink’s flavor, offering molasses-like sweetness and a spice blend that resonates with pumpkin spice, including cinnamon, clove, and nutmeg.
For those seeking a cocktail that has both a fruity and sweet essence while retaining complexity, brandy is an excellent choice. As a distilled spirit made from various fruits and aged similarly to bourbon and dark rum in wooden barrels, it contributes rich, vanilla-like flavors and a spice palette that perfectly complements the pumpkin spice theme of the drink.
Want more food knowledge? Sign up to our free newsletter where we’re helping thousands of foodies, like you, become culinary masters, one email at a time.
Read the original article on Food Republic.
1933: The Year Legal Beer Made a Historic Splash in Oklahoma
Former Tulsa World Publisher Eugene Lorton and Mayor Herman Newblock are shown in a historical photo in front of the first officially legal beer delivery in eastern Oklahoma. This significant event took place in July 1933 at the Tulsa World Building, as Lorton had advocated for the legalization of beer sales in Oklahoma.
Oklahomans had a strong desire for beer.
This was particularly true in Tulsa, where there had never previously been legal beer sales. The populace eagerly voted in favor of the legalization of 3.2% alcohol beer on July 11, 1933.
In Tulsa County, this proposal received overwhelming support, passing by more than a four-to-one margin. Similarly, in Oklahoma County, the initiative was approved at nearly a three-to-one rate.
Across the state, the proposition was passed by a two-thirds majority, although it was surmised that more individuals might have voted in favor had the temperature not been excessively high.
The weather on Election Day soared to 105 degrees, marking the 15th day in a row of temperatures exceeding 100 degrees.
Despite the overwhelming support, the implementation was not immediate.
Governor William H. “Alfalfa Bill” Murray announced that the commencement of beer sales would only occur following an official proclamation. He also deployed the Oklahoma National Guard to secure the 50 rail carriages filled with beer at the Oklahoma City railway yard, preventing them from being accessed prematurely.
Though Attorney General J. Berry King declared that the beer sales were legalized following the election, dealers chose to wait until the governor sanctioned the sales. The Frisco Railroad was allowed by Governor Murray to transport 43 freight cars filled with beer into Tulsa, with the stipulation that they remain unloaded until his approval was granted.
Out of these, 27 freight cars were designated for Tulsa.
In anticipation of the governor’s nod, beer companies and vendors secured prominent advertisements in the Tulsa World newspaper on that day.
The following day, Governor Murray officially authorized the sales, marking this event with the delivery of the first legally sold case of beer in eastern Oklahoma to Eugene Lorton, the Publisher of Tulsa World. This historic delivery occurred in front of the World Building at 315 S. Boulder Ave., and was notably made using a wagon drawn by the renowned six-horse team of Anheuser-Busch.
A large number of people from Tulsa congregated in front of the newspaper office to observe the event, with notable attendees including Mayor Herman Newblock and World Editor N.G. Henthorne, who participated in both the state and Tulsa County committees of the Beer for Oklahoma League.
Lorton was a pioneer in campaigning for the legalization of beer sales in Oklahoma.
Within two days, a price competition arose, with numerous beer vendors reducing their prices to 15 cents per bottle, down from 20 cents. Previously, beer distributors and vendors had reached a consensus that beer would be maintained at 20 cents per bottle in hotels, coffee shops, and restaurants, and sold at two bottles for 35 cents in grocery stores.
According to a survey, only a handful of drugstores were still charging the 20-cent price. Those sticking to the agreed price indicated they might have to lower their prices to stay competitive.
Like this column? Read all the columns in the Only in Oklahoma series from the Tulsa World Archive.
Only in Oklahoma is a series from the Tulsa World Archive that was written by former Tulsa World Managing Editor Gene Curtis during the Oklahoma Centennial in 2007. The columns told interesting stories from the history of the country’s 46th state. The Tulsa World Archive is home to more than 2.3 million stories, 1.5 million photographs and 55,000 videos. Tulsa World subscribers have full access to all the content in the archive. Not a subscriber? We have a digital subscription special offer of $1 for three months for a limited time at tulsaworld.com/subscribe.
The Tulsa World newsroom is committed to covering this community with curiosity, tenacity and depth. Our passion for telling the story of Tulsa remains unwavering. Because your story is our story. Thank you to our subscribers who support local journalism. Join them with limited-time offers at tulsaworld.com/story.
Get local news delivered to your inbox!
“I wouldn’t have minded it so much if a man had shot me,” Starr reportedly said after being wounded.
It was the second explosion since the factory opened in 1973.
Three people were killed and 18 were injured when a fun day of celebrating the Fourth of July ended in tragedy in 1912.
When a guided missile frigate ship was named in his honor in 1980, Navy historian Samuel Morrison described the admiral as “part Cherokee, par…
When the Tulsa World introduced one of its most beloved columns in 1935, the writer kept it a secret from her husband until he discovered it by reading her first publication.
The Rise of Small Malthouses: Transforming Beer, Whiskey, and Agriculture
Malt produced at small-scale malthouses is typically hand-crafted, including the manual stirring of malt to avoid clumping as the barley germinates.
Since its establishment in 2013, the Craft Maltsters Guild began with just eight member malthouses. Presently, it proudly includes 110 member malthouses spread mainly across North America and internationally. Although exact figures are unknown, the Guild recognizes the presence of additional small malthouses not registered with them.
It is clear that over the past ten years, craft malt has evolved into a significant industry.
“Craft malt has gained significant traction primarily due to the rise of craft breweries and distilleries,” stated Steve Kurowski, the executive director of the Guild, during a phone interview. “These establishments are small businesses that often choose not to engage with larger malt companies. They have grown by encouraging their patrons to support local enterprises, hence they prefer to reciprocate that support by partnering with local maltsters who are attentive and responsive to their needs.”
The rise of small-scale maltsters who purchase grains like barley, wheat, rye, and others directly from local farmers has multiple advantages that extend to the broader context of local brewing and distillation. These smaller malt producers operate on a scale much smaller than large industrial malthouses, allowing them to buy grains from local small-scale farmers. This practice helps avoid the pitfalls of monocropping, promotes diverse crop rotation, and contributes to the overall health of the soil, which benefits a variety of crops, not just those used for brewing.
Contrary to large malthouses that require uniform and high quantities of grains, and typically source only a few varieties from specific regions like the Midwest, small maltsters have the flexibility to source grains from a broader geographic area, ranging from New York to California. This geographical diversity is necessary because certain grain varieties thriving in the Midwest may not perform as well elsewhere. Farmers outside the Midwest, therefore, grow varieties that are adapted to their specific regional soil and climate conditions. This variation and diversity are beneficial for agriculture, helping prevent the spread of diseases and fungi.
Additionally, the presence of small maltsters encourages more farmers to integrate malting barley into their crop rotation. This can potentially increase their income in an industry where, as noted by the U.S. Department of Agriculture, profitability is often elusive. By promoting the cultivation of higher-value crops, craft maltsters are making a significant impact on the economic viability of farms.
Through their collaborations with local farmers, small maltsters help foster agricultural practices that are less reliant on monoculture. This shift supports more sustainable farming methods and strengthens connections with the local community. Integrating a broader variety of crops into the rotation is widely recognized to improve soil health, as different crops both contribute to and deplete different soil nutrients.
Craft Malt Month, an initiative of the Craft Maltsters Guild, runs from September 1 to 30.
September is Craft Malt Month, an initiative of the Craft Maltsters Guild to promote the work of the Guild and bring attention to the work of small malthouses and small farmers.
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.
Exploring the Differences: Singapore Sling vs. Gin Sling Cocktails
Choosing between cocktail options at a bar can often be confusing, particularly when the choices are similar or belong to the same category. This is frequently the case with the gin sling and the Singapore sling.
Though both cocktails use gin as their primary spirit and follow a basic recipe structure, they diverge significantly in their mixtures. A typical sling formula combines a base spirit such as gin, brandy, whiskey, or rum with fresh lemon juice and simple syrup or sugar, shaken together and topped with soda water, exemplified by the traditional gin sling.
The Singapore Sling opts for a fruitier blend, incorporating cherry brandy, pineapple, and lime juice, along with other liqueurs like Cointreau and Benedictine. It is the only one of the two to include aromatic bitters and has a notably sweeter taste due to other components like grenadine syrup, giving it a distinct pink color, unlike the clear appearance of a perfect gin and tonic. Additionally, the garnishing differs; the gin sling usually garnished simply with a lemon or lime, whereas the Singapore Sling might be adorned with a variety of fruits, sometimes including pineapple and cherry.
Read more: 26 Popular Vodka Brands, Ranked By Their Versatility
This basic understanding may help you decide on your order, but you might still encounter some variations within the same drink, especially with the Singapore Sling. This cocktail is believed to have evolved from the gin sling, created in the early 20th century in Singapore at the Raffles Hotel. Like many cocktail histories, the details of its invention and changes are debated, particularly its ingredients and proportions. In his 1948 cocktail book “The Fine Art of Mixing Drinks,” author David A. Embury stated, “Of all the recipes published for this drink, I have never seen any two that were alike.”
While many variations are subtle (often, the differences are in the ratio or the quantity of a particular ingredient from one bar to another), some are more distinct. For example, the well-known San Francisco bar Smuggler’s Cove takes a unique approach by leaving out the pineapple juice and Cointreau, instead opting for orange bitters. Meanwhile, some versions simplify the Singapore Sling considerably, using just gin, Benedictine, cherry liqueur, and soda water, resulting in a drier beverage. With this in mind, if you decide to make slings at home, you’ll be part of a crowd customizing drinks to their taste.
Making your own sling includes you in a centuries-old tradition, dating back to the 1700s when they were made with a spicy edge, often from nutmeg. The term derives not from a bartender quickly mixing drinks but from the German word schlingen, meaning “to swallow,” likely due to its easy drinkability. Slings can be served hot, similar to a classic hot toddy, and there’s even a specific sling glass, which is tall and footed.
Today, you can freely and easily craft slings; they are straightforward to adapt, given their basic formula. With the classic gin sling, you might use an infused syrup or a flavored spirit, replace the soda water with ginger ale or a flavorful seltzer (or add a hard seltzer), swap lemon juice for grapefruit or another citrus, and add herbs like basil or mint for aroma, flavor, and visual appeal. For those looking to put a personal twist on a Singapore Sling, consider using extra imaginative elements like substituting grenadine for Thai basil syrup, or pineapple for lychee or rhubarb. Whichever direction you go, these drinks remain iconic in their deliciousness.
Read the original article on The Daily Meal.
Step-by-Step Guide: The Art of Making Blueberry Wine
We’ve all heard of grape wine, but that’s not the only fruit that helps make the decadent nectar. Grapes may be the most popular fruit to ferment into wine, but the same can be done with blueberries, and done well. There are a lot of intricacies to winemaking that completely alter the taste, like the fermentation temperature and the time it spends aging, but the general process remains the same for any fruit. Blueberries are fermented just as grapes are when making the common batch of wine, but they produce a more tart, unique taste.
The fermentation process is what turns sugar into alcohol (with the help of yeast) and with the naturally low sugar content of blueberries, it typically produces a more mellow sipping wine than its sweeter alternative of red grapes, which most red wines come from. On top of that, blueberries are packed with antioxidants so happy hour can be both fun and nutritious.
The idea of blueberry wine may seem revolutionary, and it was -– about 500 years ago. Back then, blueberry wine was often referred to as “sun wine” in its birthplace of Sweden. In the 16th century, the process was pretty hands-off and only involved the tasty fruit, sugar water, a bottle, and months of sunshine. Natural fermentation did the trick just fine, but over the years we’ve moved onto more efficient ways of winemaking. The core ingredients haven’t differed, but modern winemakers now know that smashing blueberries introduces much more flavor than keeping them whole, as does multiple rounds of fermentation.
Read more: The 27 Best Bourbon Brands, Ranked
Producing the perfect blueberry wine all starts with the fruit. Harvesting the juiciest, freshest blueberries is what will give the wine that potent fruity flavor. The berries are then crushed just enough to extract their juices while keeping the seeds intact to avoid any bitterness. Following the same method as grape wine, crushed berries –- skins, seeds, stems, and all –- are then tossed into a vat with sugar and hot water to create a sugary fruit juice known as a must. Many producers will add extra sugar to not only sweeten the wine but also bump the ABV up, along with some other additions to build complexity like citric acid and tannins, the latter of which plays a key part in winemaking.
After about a week or so of consistently mixing the fermenting must, the thick, fragrant mixture is strained into a large glass or plastic airtight container, also referred to as a carboy. Next comes secondary fermentation, which takes place in said airtight container for up to a few months depending on the desired taste. The last step to blueberry wine is the racking and aging phase, which varies from batch to batch. During secondary fermentation, sediment builds up on the bottom of the container and racking is the technique of extracting the sediment from the wine to produce a perfectly smooth sip. Aging can take anywhere from a few months to a year, but the longer it ages, the smoother and more refined it becomes. The aging process can continue after bottling the wine for an even more complex glass. Blueberry wine can be served chilled like a Lambrusco, or at room temperature like a traditional red.
Read the original article on Tasting Table.
The Secret Timing: Why Adding Vodka to Your Pasta Sauce Later Enhances Flavor
Penne alla Vodka is a classic Italian American pasta recipe that combines zest and creaminess in a dish that’s incredibly satisfying and simple to prepare. This dish can make its way from the stove to your table in under 15 minutes. However, even though the recipe is straightforward, it’s crucial to not skip the vodka, even if it’s tempting to do so when it’s missing from your pantry. Without vodka, the recipe loses its complexity, turning into a standard marinara instead of something extraordinary. For optimal results, it’s key to add vodka towards the end of your cooking process. This timing allows the vodka to enhance the flavors without overpowering the sauce or lending any bitterness.
Vodka is a natural aroma enhancer and emulsifier, enriching the sauce with a smooth texture and vibrant taste. The alcohol in the vodka accentuates the tomato’s fruitiness and the garlic’s sharpness while also marrying the richness of the cream seamlessly into the sauce. It’s an effective way to maintain a balanced, rich sauce.
Read more: 26 Types Of Pasta Sauce Explained
To achieve the finest vodka sauce, introduce the vodka around a minute before integrating the pasta. Continue cooking the sauce for a few extra minutes to ensure the ingredients fully combine and the sauce clings to the pasta properly. Follow the recipe’s suggested amount of vodka for a subtle effect or add an extra splash just before serving for a stronger flavor. While vodka inherently doesn’t possess its own taste, choosing a high-quality vodka, free from additives and artificial ingredients, is important. Penne, with its ridges and hollow center, is traditionally chosen for this dish as it excellently traps and holds the sauce, but any pasta shape you prefer or have available will work well.
If you want to add another flavor to the sauce, you can choose a different spirit depending on the profile of your dish. You can try tequila or whiskey for a woodsy, earthy flavor; gin for extra herbal characteristics, mezcal if you want it a bit smoky, or wine to enhance the fruity acidity of the tomato, such as in this lobster spaghetti with white wine-tomato sauce. Remember that most of the alcohol will evaporate, but not before doing its job of intensifying the flavor and adding a silky creaminess to your pasta sauce.
Read the original article on Tasting Table.
Reviving Heritage: How a Family-Owned Distillery Is Resurrecting Puerto Rican Sugarcane Tradition
A visit to the picturesque island of Puerto Rico often features a stop at the renowned Bacardi distillery, located just across the bay from the historic Old San Juan.
Given that this location is known for creating over 70% of the rum consumed in the U.S., it’s understandable that Bacardi, the world’s largest rum distillery, comes to mind first.
Besides large-scale producers like Bacardi or Don Q, which is made in Ponce in Puerto Rico’s south, there has been a revival of smaller, craft rum brands.
With a little additional planning, travelers can explore off the standard tourist routes and discover distinctive rum and distillery experiences.
About 22 miles west of San Juan in Vega Alta is San Juan Artisan Distillers, the first and only Puerto Rican distillery growing its own sugarcane and producing its own rum.
After the Great Recession, founder and president José “Pepe” Álvarez, originally in the agriculture industry, thought it was time to try something different.
His son and head distiller, José Roberto Álvarez, explained: “There had been a long history in Puerto Rico of sugarcane planting. We exported sugar all over the world.”
Though the sugarcane industry collapsed by the 2000s, Puerto Rico “used to be covered in sugarcane farms.”
“There even was a train that went around the island, picking up sugarcane from the farms and taking it to the sugar mills. So, it’s a very nostalgic and cultural aspect of our heritage that completely disappeared,” Álvarez said.
Their goal was to create a higher-quality product by sourcing it from sugarcane juice, a French style of making rum.
As operations took in 2017, tragedy struck when Hurricane Maria demolished 50 to 70 acres of their sugarcane farm.
With that setback, in the interim, they launched their Tres Clavos brand – originally using sourced rum from the Dominican Republic following Maria, but using locally sourced fruit – which is inspired by chichaíto (Puerto Rican moonshine).
Once back on their feet, the Tres Clavos brand became a Caribbean blended rum as they started using half of their own rum and half from the Dominican Republic.
When the sugarcane farms recovered, they were able to launch their Ron Pepón brand, made completely from their own sugarcane juice, which has a grassy, fruity and “more funky” flavor profile than rum that is widely traditional on the island.
Álvarez says American culture is also much more familiar with rum made from molasses or sugar, which highlights more caramel and vanilla notes.
Disposing of the waste after making rum from molasses or sugar is also more difficult, costly and harmful to the environment than disposing of used sugarcane juice.
Tour guide Alejandra Torres Zayas explained that historically, producers would dispose of the waste into the ocean, not realizing the environmental hazard. Now, there are government-approved ways to dispose of it, but because of SJAD’s method, they are able to put it back in the land and use it as fertilizer.
Their efforts have been paying off. SJAD’s Ron Agrícole earned a gold medal at the Fifty Best White Rums 2021 and double gold in 2022.
Those who do make the visit outside of San Juan to the distillery see firsthand the “family vibe” and “personal attention,” Álvarez believes.
“People really like to see the whole picture, the farm, the milling, the distillery, the manufacturing,” Álvarez said.
People always “arrive happy and leave happier.”
The Key Points at the top of this article were created with the assistance of Artificial Intelligence (AI) and reviewed by a journalist before publication. No other parts of the article were generated using AI. Learn more.
Old Elk Whiskey’s Latest Twist: A Refined Wheated Bourbon Recipe
Old Elk Wheated Bourbon
Old Elk Bourbon Whiskey is gaining recognition for its innovative approach to its wheated bourbon formulation. The distillery based in Colorado has recently launched its Cognac Cask Finish Straight Wheat Whiskey just in time for Bourbon Heritage Month in September.
Melinda Maddox, the master blender at Old Elk, supports the change in the wheated bourbon formula, notably with the adoption of French limousine cognac barrels for finishing. This particular bourbon blend comprises 51% corn, 45% wheat, and 4% malted barley.
“The complex flavor profiles of cognacs initially inspired us,” Maddox has explained to Forbes. “The intricate contrast and complement of flavors—featuring both fresh and ripe rich fruit—play a crucial role in enhancing the spice and personality of our wheat whiskey.”
Wheated bourbon is a type of bourbon whiskey where wheat is used as the secondary grain instead of the more common rye. This substitution gives wheated bourbon a softer, smoother, and slightly sweeter flavor profile compared to traditional bourbon, which typically has a spicier and more robust taste due to the presence of rye.
After years of continued and seemingly unstoppable growth, bourbon whiskey sales numbers have been mixed over the last year. Still, the global bourbon market is expected to grow at an annual rate of 11.44% from 2023 to 2029, according to business intelligence firm Market Reports World. By 2029, the bourbon industry is projected to be worth $10.76 billion. But to sustain that growth, it’s arguable that bourbon makers will need to respond to shifting consumer preferences and innovate upon traditional products.
At Old Elk, this shift in the wheated bourbon recipe is part of the company’s broader strategy to enhance and diversify its offerings. The Cognac Cask Finish marks a significant departure from previous releases, showcasing the distillery’s refined approach to cask finishing. Maddox emphasizes the importance of experience in crafting this new expression.
“Our cognac cask finished wheat really benefited from having established ourselves in the cask finishing series,” she explains. “By this, I mean we were able to take all the knowledge and time we have spent developing our cask series and really fine tune our approach to aging this series. Because of what we have learned, I knew I wanted to blend barrels that had aged for varying spans of time, and I wanted to proof this batch to showcase the lighter flavors.”
The modification also included a precise change in the whiskey’s alcohol content, reducing it to 95 proof to better match the characteristics typical of cognac. This change not only enhances the new finishing but also introduces a unique variation to the classic wheated bourbon flavor.
“I aimed for the whiskey to have a proof point similar to that of a cognac,” Maddox explains. “Quality is always a challenge with cask aging. We have put significant effort into ensuring the casks we use are sourced from reliable partners, guaranteeing they reach us in top condition.”
Looking to the future, Old Elk is set to continue its pioneering work in its Cask Finish Series, with plans to launch a Ruby Port Cask Finish soon. Maddox shares his thoughts on the expected impact of this forthcoming release.
“The ruby port-finished rye will be unexpected for many,” Maddox remarks. “I believe it will appeal to whiskey enthusiasts who usually do not prefer rye.”
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.
The Rise of Small Malthouses: Revolutionizing Beer, Whiskey, and Sustainable Agriculture
Malt produced at small malthouses is typically handcrafted, including the manual raking of malt to ensure it does not clump as the barley germinates.
When the Craft Maltsters Guild was established in 2013, it started with just eight member malthouses. As of now, the Guild includes 110 member malthouses located predominantly in North America, with additional members worldwide. There are also numerous other small malthouses not yet affiliated with the Guild.
Over the past decade since its inception, the craft malt industry has notably evolved into a significant sector.
“The surge in craft malt popularity directly correlates with the expansion of craft breweries and craft distilleries,” stated Steve Kurowski, the executive director of the Guild, during a phone interview. “These small-scale breweries and distilleries often prefer not to engage with larger malt suppliers. They have grown by encouraging their patrons to support local enterprises, and they, in turn, choose to support neighborhood businesses. This includes partnering with craft maltsters who are attentive and adaptive to their client’s needs.”
The rise of small maltsters, purchasing raw grains such as barley, wheat, rye, corn, and other varieties from nearby farmers, extends its benefits beyond just the local beer and spirits production. These smaller maltsters produce malt in much smaller batches compared to large-scale malthouses, enabling them to buy grains from small-scale, local farmers. This practice diminishes the reliance on monocropping and enhances diverse crop rotations, which are crucial for maintaining healthy soil across all types of crops, not only those used for brewing.
Contrastingly, large malthouses demand vast amounts of raw grains that need to be as uniform as possible, sourcing only a few varieties from limited American regions. For instance, barley typically comes from Midwest states, focusing on two or three specific varieties. On the other hand, small malthouses have the flexibility to source grains from other regions stretching from New York to California, adapting to local soil conditions and climates which differ from the Midwest. This regional and varietal diversity in agriculture helps safeguard against diseases and pests, contributing to the overall health and sustainability of the industry.
Moreover, the proliferation of small maltsters encourages more farmers to incorporate malting barley into their crop rotations, thus potentially boosting their incomes. According to the U.S. Department of Agriculture reports that most farms are not profitable, allowing farmers to produce higher-value crops may represent a financial remedy. Promoting relationships with local farms, as noted by Kurowski, small maltsters not only reduce monoculture but also foster sustainable farming practices and a stronger community connection. Diversifying crop rotations is broadly recognized as beneficial for the soil since different crops have varied nutrient impacts.
Craft Malt Month, an initiative of the Craft Maltsters Guild, runs from September 1 to 30.
September is Craft Malt Month, an initiative of the Craft Maltsters Guild to promote the work of the Guild and bring attention to the work of small malthouses and small farmers.
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.