Warning: Attempt to read property "taxonomy" on bool in /home/icoholco/public_html/wp-content/themes/Grimag/archive.php on line 187
Renowned Winemaker Behind Famous Brands Launches His Own Pinot Noir Collection
Coastlands Vineyard
She epitomized resilience, liberty, and effortless charm, as the sunlight caught the nuances of her hair when she worked the soil planting various selections of the obscure Pinot Noir clones. Unlike its robust counterpart, the Cabernet Sauvignon, Pinot Noir crafted more delicate wines and was lesser-known during that era. Nevertheless, she was not one to walk the well-trodden path. Her adventures were many: from designing surfboards for Hobie in the 1950s to piloting aircraft for swordfish spotting, and serving as the art director for Practical Vineyard and Winery magazine for 25 years. She and her husband chose to carve their unique path on their property along the Sonoma Coast in California, situated just three miles from the Pacific Ocean.
In 1989, they embarked on a new adventure, planting a vineyard of Pinot Noir alongside her marine biologist husband, preempting the Pinot Noir trend which later captivated premium wine enthusiasts with its delicate structure and captivating aroma. They nestled their vineyard amid a bay laurel grove, crowned by an ancient oak which bore the inscription ‘1906’, likely a tribute to the monumental San Francisco earthquake of the same year.
Their son Ross also contributed to the vineyard during his college years to support his expenses, despite dreaming of a career in music. He played in a band while studying agroecology at the University of Santa Cruz, emphasizing soil science, with no initial aspirations of winemaking or inheriting the vineyard. This small acreage held approximately one and a half acres of meticulously chosen Pinot Noir clones that grew on their own roots, symbolizing a true labor of love.
At a pivotal moment in his life, Ross chose the path of not only working in vineyards but also delving deep into the art of winemaking. His journey led him to collaborate with distinguished wine producers across Sonoma, ranging from expansive to modest operations, which enriched his experience with diverse styles and varietals. His passion eventually focused on crafting small-batch, site-specific Pinot Noir under his own brand, Cobb Wines.
Ross Cobb also harbors a deep appreciation for music, boasting a collection of approximately 8,000 vinyl records—though he’s stopped counting. These records are kept in no particular order, allowing Ross the pleasure of choosing randomly, which mirrors different periods of his musical taste. Some are cherished gifts from individuals needing to off-load their collection, representing his belief that everything has value if one remains open to it.
Similarly, Ross’s approach to wine was initially characterized by a thirst for diverse experiences. His inaugural venture in the wine industry was setting up the first soil lab at Ferrari-Carano in 1994, an enlightening experience in crafting high-end wine at a significant scale. His quest for varied experiences took him to Bonny Doon Vineyard in Santa Cruz, where he worked under Randall Grahm—a pioneer of Rhône grape varietals in California. Working in these contrasting environments, from the large-scale Ferrari-Carano to the smaller scale Bonny Doon, immensely broadened his knowledge and understanding of winemaking.
He started his career with notable Pinot Noir producers in Sonoma Coast, first at Williams Selyem as a viticulturist and enologist, then moving on to become associate winemaker at Flowers Winery under the guidance of Hugh Chappelle. After some time, Ross became the head winemaker before transitioning to Hirsch Vineyards, where he played a key role in launching their own label, thanks to his established connection with the vineyard’s owner, David Hirsch. He remained the head winemaker until his transition was succeeded by Jasmine Hirsch.
Budbreak at Doc’s Vineyard which is next to Cobbs’ Coastland Vineyard
Simultaneously, Ross’s journey was paralleled by his parents who began to market a special block of Pinot Noir grapes to Burt Williams, co-founder of Williams Selyem, planted in 1989. On visiting the family’s small vineyard to sample different Pinot Noir clones, the clone Jackson 16, purportedly identified in California during the late 1800s, was chosen by Burt Williams for its superior taste, leading to an expansion in their vineyard to include more of the Jackson 16 clone. This expansion added another 12.5 acres, totaling 14 acres dedicated to cultivating this particular clone, hence fortifying their status as suppliers of high-quality Sonoma Pinot Noir.
Remarkably, the vines originally planted in 1989 are still thriving without the need for irrigation for about 25 years.
Burgundy vineyards
Ross has always had an eclectic taste in music, drawn to anything that resonates with him. However, his approach to wine is more discerning. Having formerly juggled winemaking with a day job, he produced small quantities of wine from his family’s land. When he transitioned to full-time winemaking under his family’s brand, he immersed himself in the intricacies of each small section of their vineyards. Inspired by elite Burgundy vintners, who skillfully conveyed a “sense of place” in their wines, Ross found himself frequently visiting Burgundy. Despite strained finances, he traveled, armed only with a backpack, to meet with renowned wine producers, trading insights on superb California Pinot Noir in exchange for their centuries-spanning wisdom.
Ross visited Burgundy 14 times, despite suggestions to explore other regions, captivated by the nuanced expression of tiny vineyard segments in Burgundy’s wines. Eager to mirror this precise portrayal of locality using his family’s vineyards and leveraging Pinot Noir’s natural proclivity for expressing terroir, he also began sourcing from additional vineyard locations.
Coastlands Vineyard
Ross’s family owns Coastlands Vineyard where a unique bottling is done using grapes from his mother’s initial plantings. They experiment with the Pinot Noir clone, Jackson 16, which was praised by his parents and the renowned Burt Williams for its aromatic and flavor profiles and its potential resistance to phylloxera. This pest once wreaked havoc in Europe’s vineyards, and Ross maintains that grafting European vines onto American rootstock is typically the best defense. Unlike others, their vineyard’s Pinot Noir is planted on its native roots, adding to its uniqueness.
Ross takes specific precautions against phylloxera, benefiting from the vineyard’s isolated location, surrounded by only two other vineyards, none of which are affected by the pest. Should the Jackson 16 clone prove resistant, Ross contemplates transitioning all his vineyards to own-rooted vines, a project potentially for his daughter, now 15, to continue, possibly leading to a major viticultural breakthrough.
Reflecting on his youth, Ross recalls the impactful moments of watching his adventurous mother plant vines with his father. At the time, as a college student uncertain about his future, he didn’t fully appreciate those moments. As life progresses, such memories gain significance, outlasting more temporary concerns. Despite a possibly safer career path in winemaking, Ross chose to deeper explore and innovate in crafting exceptional Pinot Noir, inspired by the renowned wines of Burgundy.
During the peak of the 2006 harvest season, Ross’s mother, Diane Cobb, sadly passed away. In her honor, Ross and his father chose to dedicate a special wine from the original block of vines she had personally planted and named it after her. On days when the sun casts a warm golden light over the nearby Pacific Ocean, Ross fondly remembers his mother as one of the most courageous people he’s ever known. His mother’s bold spirit deeply influenced him during his early years, encouraging him to embrace risks and make significant life decisions. This led him to stop selling the grapes from his mother’s unique vine plot to other wineries, despite the financial security it provided. He chose instead to produce his own wine from this cherished Pinot Noir plot, naming it in memory of his mother, a tribute to her formidable character that forever changed his outlook on life.
2021 Cobb, Coastlands Vineyard, Pinot Noir, Sonoma Coast, California: This wine features 100% Pinot Noir, boasting tantalizing flavors of mulberry coulis and a hint of cinnamon along with raspberry cobbler, combined with rich notes of fragmented earth and an invigorating overall freshness.
2021 Cobb, “Diane Cobb,” Coastlands Vineyard, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. The aromas are simply scintillating on this beauty with an intense minerality and oyster shell notes fleshed out by deep red fruit flavors of cherry sauce balanced by higher-tone notes of cranberries with a long, expressive finish.
2021 Cobb, Doc’s Ranch Vineyard “Joann’s Block” Chardonnay
2021 Cobb, Doc’s Ranch Vineyard “Joann’s Block,” Chardonnay, Sonoma Coast, California: 100% Chardonnay. A dazzling nose of golden apples, lemon curd, and a hint of hazelnut with crisp acidity highlighted by notes of stony minerality. It offers a nimble body with a touch of richness. Doc’s Ranch Vineyard honors Ross Cobb’s neighbor and friend, Joann, who adored Chardonnay wine. She had the privilege of tasting the inaugural vintage of this wine shortly before her demise.
2021 Cobb, Doc’s Ranch Vineyard, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. An exuberant nose with baking spices, black raspberry scones, and candied violets, accompanied by a grounding note of tree bark and a touch of fleshy fruit on the palate, imparting an overall sprightly quality.
2021 Cobb, Doc’s Ranch Vineyard – Swan & Calera Selection, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. A wine that precisely expresses pretty notes of lavender, fresh sage and rose oil with pristine red fruit on the delicately structured palate that expresses so much finesse.
2021 Cobb, Wendling Vineyard, Pinot Noir, Anderson Valley, California: 100% Pinot Noir. A dark, brooding nose that is very intriguing with layers of black and blue fruit layered with wild herbs and sweet tobacco leaf with a broad body and crisp acidity. This vineyard is owned by fourth-generation grower Paul Ardzrooni, who runs the vineyard management company that Ross Cobb uses for all the vineyards where he sources fruit.
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 Harsh Reality of Rotgut Whiskey: What It Is and Why It’s Best Avoided
Fans of Irish or Tennessee whiskey, high-rye bourbon, and white dog whiskey enthusiasts understand that the caliber of your drink is crucial. Whether it’s your regular order at a neighborhood bar or a special treat, avoiding low-quality spirits, often called “rotgut,” is essential for any budding whisky aficionado.
The term “Rotgut” refers to extremely poor-quality alcohol that could severely damage your dental enamel and deteriorate your stomach lining. This term has historical roots dating back to 1632 and was popularized in texts by English playwright Peter Hausted.
In American history, particularly during the “Wild West” era from 1865-1900, rotgut whiskey was prevalent. Settlers consumed high-proof neutral grain spirits, which were often diluted and misrepresented as whiskey. These makeshift whiskeys sometimes included additives like burnt sugar, sulfuric acid, and even rattlesnake heads to mimic the taste and appearance of real whiskey. One notable example was a faux “bourbon” made using molasses and tobacco for coloring, as it was originally unaged and clear.
Simultaneously, in Pennsylvania, farmers began producing moonshine, a homemade, corn-based whiskey. Known for its clear appearance and sometimes harsh flavor, moonshine also bore the stigma of being considered rotgut, despite its revival today. Historical challenges like the heavy federal alcohol taxes led to the famous 1794 Whiskey Rebellion and encouraged the illicit distillation of moonshine.
Read more: 18 Unusual Craft Cocktail Ingredients You Should Try At Least Once
Historical legislation such as the 1897 Bottled-in-Bond Act and the 1906 Pure Food and Drug Act were enacted to address questionable distilling behaviors and enhance the safety and quality of spirits. Despite these efforts, the proliferation of inferior quality spirits, commonly referred to as rotgut, persisted into the Prohibition era of the 1920s, driven by consumer desperation for alcoholic beverages. This situation turned perilous as moonshine producers sometimes created products contaminated with lead or containing dangerous levels of methanol. Methanol is similar to ethanol—the alcohol type in safely produced drinks—but it metabolizes very differently, potentially causing blindness or fatal outcomes.
The methanol disaster dates back to the 18th century when distillers produced “wood alcohol” using sawdust; however, this issue escalated during Prohibition. Liquor intended for industrial uses was frequently misrepresented as drinkable spirits, leading to widespread poisoning, which fueled a significant argument for ending Prohibition. Advocates argued that legalizing safe, regulated liquor could curb the fatal attraction to hazardous alternatives.
Today, encountering genuine rotgut is less common due to better regulations and advancements in distillation techniques. Although it might still be possible to come across an inexpensive whiskey exhibiting the harsh taste and intense alcoholic odor characteristic of inferior distillates, avoiding makeshift distilling operations usually ensures safety.
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.
Unveiling the Science: Why Grenadine Sinks in Certain Cocktails
Grenadine is a highly adaptable, non-alcoholic syrup that can transform simple drinks into tantalizing cocktails, such as the Queen Mary, which combines light beer with grenadine. Additionally, it contributes its deep, pomegranate and orange flavors to various non-alcoholic mixes, like the Grown-Up Shirley Temple Mocktail.
When you’re out for brunch, you may have noticed the striking red and orange layers of the famous tequila sunrise cocktail. The sequence in which you introduce the ingredients is crucial. Start with orange juice and tequila, followed by a slow drizzle of grenadine, often poured over a bar spoon to help it cascade into the glass. Although added last, grenadine sinks to the bottom swiftly, creating the iconic “sunrise” effect. But why does this happen?
The reason lies in the scientific properties of grenadine: it is an extremely dense syrup, primarily owing to its high sugar and low water content, which makes it sink and creates that beautiful layering in drinks.
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
The density of a liquid is evaluated based on its specific gravity, which is described by Merriam-Webster as the proportion of the density of a substance to that of a reference substance (like pure water) when both are measured in air. This means the comparison of a liquid’s heaviness to that of water. A liquid that is lighter than water possesses a lower specific gravity. Water holds a specific gravity of 1.0; thus, any liquid with a higher specific gravity will submerge in pure water. For instance, Grenadine typically has a specific gravity of 1.18, though this might vary across different brands.
Sugar significantly influences a liquid’s density. For instance, high-proof, low-sugar liqueurs such as triple sec will rise above high-sugar, low-proof liqueurs like Butterscotch Schnapps. Pure spirits like whiskey, tequila, and vodka, known for their high-proof and low specific gravity compared to water, will float atop most ingredients in a layered cocktail, often delivering a potent taste of alcohol when the drink is sipped from the top. Grenadine, densely packed with sugar and minimal water, is heavier than most other mixers used in drinks.
For further details, read the article on Tasting Table.
Non-Alcoholic Beer Steals the Spotlight at the 2024 U.S. Open
Heineken L0VE.L0VE at the U.S. Open
Liquor brands frequently appear at sports events, and the most renowned and valuable among them are often prominent at significant competitions, including this week’s U.S. Open in New York City.
Non-alcoholic options such as beer, wine, and spirits are gaining popularity among mainstream consumers, and their presence at these events is increasingly seen as acceptable and normal.
Heineken recently launched its special “L0VE.L0VE” cans, a new look for its non-alcoholic beverage, Heineken 0.0, coinciding with the tournament. This effort is clearly a marketing strategy, yet it reflects the larger shift towards moderation and the presence of non-alcoholic choices at prominent sporting events.
In 2023, the sales of non-alcoholic beer, wine, and spirits exceeded $565 million, marking a 35% increase from the previous year—according to Nielsen. Non-alcoholic beer notably commands 86.1% of this market segment. Heineken, the renowned Dutch brewery, recorded an 11.2% increase in non-alcoholic beer sales year-over-year, totaling nearly $80 million in 2023. In contrast, dollar sales by 11.2% year-over-year, regular beer sales dipped for Heineken, although the company still amassed approximately $2.4 billion in net profits for the year.
“For us, it’s crucial to show that moderation is cool,” stated Jonnie Cahill, Heineken USA’s chief marketing officer, in remarks to Forbes. “We want to make sure that we’re meeting our customers where they are in their lives and supporting whatever journey they choose.”
The L0VE.L0VE cans symbolize this philosophy, merging Heineken’s longstanding association with sports (including tennis) with its commitment to promoting responsible drinking.
“We chose this metaphor for the appeal of non-alcoholic beer because, like a 0-0 score, it leaves everything open and full of possibilities,” Cahill explained, noting that the product launch aims to appeal broadly, from fervent tennis fans to those just beginning to show interest in the sport.
Heineken’s initiative to introduce L0VE.L0VE at the U.S. Open cleverly plays on the tennis term for a 0-0 score, “love,” while strategically engaging with the increasing trend of zero-proof beverages.
“We’re always looking to bring unique and premium experiences to our consumers,” Cahill explained. “Tennis continues to influence pop culture—whether through blockbuster movies, streaming reality shows, or the emerging ‘tenniscore‘ fashion trend.”
In addition to the L0VE.L0VE cans, Heineken Silver, which is a low-calorie and low-carb light beer, will also be made available for the first time on tap at the tennis event.
The inclusion of non-alcoholic and low-alcohol options at more sporting events, such as the U.S. Open, signifies a significant trend in the industry. The rising popularity and acceptance of these beverages demonstrate a shift towards moderation, while still allowing for enjoyment.
“Events like Coachella, the U.S. Open and the Formula 1 Miami Grand Prix are ideal platforms to showcase Heineken Silver, our low-carb, low-calorie and sessionable beer,” Cahill says. “Drinkers always have a choice in how they are part of the social occasion.”
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 involved 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.
Copart CEO Joins the Fray as Latest Bidder in Vintage Wine Estates Bankruptcy Auction
The CEO of a prominent car salvage empire, which started in North Bay, made a substantial offer of $35 million on Friday for two renowned wineries in Napa Valley. These wineries, part of the assets of Vintage Wine Estates, are due for sale in a Bankruptcy Court next month.
Jayson “Jay” Adair, from Dallas and CEO of Adair Winery Inc., placed the multi-million dollar bid for the Clos Pegase and Girard wineries, as per a court filing. His company was one of three leading new bidders targeting assets, including brands and production facilities, of the Santa Rosa-based portfolio that declared Chapter 11 bankruptcy on July 24.
The following are other preliminary bidders from the same day:
— A company from South Carolina, Vino.com LLC, operating under the name Total Beverage Solution, offered $6.03 million for the wine brands Layer Cake, Tamarack, and Cartlidge & Browne.
Total Beverage Solution is planning to acquire 168,764 cases of Layer Cake, Cartlidge & Browne and Tamarack bottled wine, with a value of $6.03 million.
Bartow Ethanol of Florida LLC, a contract distiller, has offered $6.25 million to purchase Meier’s Wine Cellars Inc., a historic and leading winery based in Cincinnati, Ohio.
These proposals come after the court approved two other bids on Tuesday for six additional assets: Ace Cider, Sonoma Coast Vineyards, Cosentino, Swanson, Bar Dog, and Cherry Pie.
A Bankruptcy Court hearing concerning the new offers is scheduled for August 29.
There’s a Sept. 6 deadline for qualified bids to be submitted ahead of a Sept. 17 auction and Sept. 24 hearing to consider the winning bids.
Jeff Quackenbush covers wine, construction and real estate. Reach him at jquackenbush@busjrnl.com or 707-521-4256.
Unveiling the Mastery: How Beluga Crafts Its World-Class Vodka
The range of Beluga vodkas available in the US
Beluga Vodka is a distinguished vodka label owned by Noblewood Group, a private entity headquartered in Montenegro. Esteemed for its luxury and precision in craftsmanship, the brand was established in 2002, quickly earning acclaim for its superior vodka that blends traditional Russian techniques with advanced technology.
Initially produced at the Mariinsk Distillery in Siberia, Russia, the rights to Beluga Vodka, excluding Russia, were bought by Noblewood for $75 million in October 2022. The production now involves sourcing the raw spirit from a distillery in Latvia owned by Noblewood, with the rectification and bottling done in Montenegro.
The manufacturing of Beluga Vodka involves a mash of 100% Scandinavian organic wheat. This undergoes a detailed process of fermentation and distillation in a column still equipped with six rectifying columns. Post-distillation, the spirit is filtered through quartz sand and birch charcoal. The vodka is then matured for a duration of 30 to 90 days, depending on the specific variant, to augment its taste and smoothness.
Although all the vodkas produced by Beluga are made from the same ingredients and follow the same distillation process, there were traditionally small variations achieved by adding tiny amounts of flavoring substances and using various filtering materials. This method ensures that each vodka in the Beluga collection has a distinct scent and taste profile, yet maintains the spirit’s neutral essence.
TTB regulations allow the inclusion of limited quantities of flavoring agents as long as they do not substantially change the neutral nature of the vodka.
Beluga Noble Vodka
Beluga Noble Vodka, 40% ABV, 750 ml
Initially, the combination of water and malt spirit undergoes filtration through quartz sand, which is followed by a second five-time filtration through the same medium, and then a three-time filtration through a column of birch charcoal that is 10.5 meters long and imbued with silver.
The vodka also receives subtle additions of sugar, honey, oatmeal extract, milk thistle, and vanillin. Following its enrichment with these components, the spirit is left to mature for a period of 30 days prior to being bottled.
This vodka presents a crystal clear appearance, and upon olfactory examination, it reveals gentle scents of citrus peel and white pepper, complemented by delicate notes of honey and vanilla. Its texture is smooth and creamy, showcasing a mild sweetness that is characteristic of wheat-based vodkas, along with flavors of oatmeal, honey, and a hint of vanilla. The presence of malted barley enhances its rich, full-bodied feel.
Concluding with a clean and sharp finish, it leaves behind a subtle aftertaste of white pepper paired with a slight sweetness.
Beluga, Transatlantic Racing Vodka
Beluga Transatlantic Racing, 40% ABV, 750 ml
The vodka follows the same initial filtration process as Beluga Noble Vodka, but it is filtered six times through quartz sand.
It is also enhanced with small amounts of sugar syrup, malted barley extract, and wild strawberry extract. After these additions, the vodka rests for 45 days before it is bottled.
The vodka appears completely transparent. It presents a fresh and faintly floral aroma complemented by citrus zest and a hint of mint. The texture on the tongue is smooth and slightly thick, providing a silky, viscous feel. It carries a light sweetness, with nuanced flavors of lime and white flowers, alongside a gentle minerality.
The aftertaste is lengthy and clean, characterized by soft floral notes and a subtle citrus undertone, ending with a crisp and light finish.
Beluga Allure Vodka
Beluga Allure Vodka, 40% ABV, 750 ml
The Beluga Allure vodka endures five filtrations over quartz sand and another three through a column filled with silver-enhanced birch charcoal.
Post-filtration, tiny amounts of fig extract and maple syrup are introduced to the vodka. This mixture is then allowed to rest for a period of 60 days.
The vodka presents a pristine clear appearance. The aroma is gentle and sophisticated, featuring undertones of vanilla and fresh cream, plus nuances of sweet honey and cooked grain. There are also layers of almond and dried fruits that increase its complexity.
The taste is smooth, sweet, and rich, creating a luxurious sensation in the mouth with significant weight. It unfolds with refined flavors of creamy vanilla and honey, recalling a dessert-like crème brûlée. Accents of almond and a trace of caramel add further depths of complexity.
The finish is long, creamy, and smooth, with lingering notes of vanilla, almond, and honey.
Beluga Gold Line Vodka
Beluga Gold Line, 40% ABV, 750 ml
The Beluga Gold Line vodka undergoes six filtrations through quartz sand and three through the silver-impregnated birch charcoal column, followed by a final filtration through quartz sand again.
The vodka is enhanced with small amounts of sugar syrup, lactose, rice infusion, and extracts of Rhodiola rosea, also known as golden root. It undergoes a resting period of 90 days before it is prepared for distribution.
It boasts a crystal-clear appearance. The aroma is rich and complex, with subtle hints of vanilla, white chocolate, and almond.
Tasting reveals a luxuriously smooth and creamy texture, with overtones of vanilla and honey and slight almond flavor. Its texture is rich and viscous, offering a noticeable weight in the mouth and a mild sweetness.
The finish lingers, smooth and subtly sweet, with enduring flavors of vanilla and a trace of spice.
Beluga Vodka represents the epitome of premium vodka production, showcasing expert craftsmanship and a dedication to quality. Each variety of Beluga Vodka provides a distinct taste profile, renowned for its smoothness, rich texture, and subtle flavors. Whether served in cocktails or enjoyed neat, it is an excellent choice for an aperitif served on the rocks.
Cheers
One Community. Many Voices. Create a free account to express your opinions.
Our community focuses on fostering connections through open and thoughtful dialogues. We encourage our readers to engage by sharing their perspectives and participating in meaningful exchanges in a respectful environment.
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.
Introducing a Buzz Without a Bottle: This New THC ‘Spirits’ Brand Unveils a Range of Cannabis-Infused Cocktails
The market for Ready-to-Drink (RTD) cocktails continues to experience significant growth, with reports showing an increase of over 100 percent in the last two years and an expected valuation of $40 billion by 2027. Although smaller, the THC beverage sector is expanding as well, particularly as cannabis legalization spreads across more states. A prominent THC drink brand, Nowadays, recently introduced a canned cocktail aiming to mirror the success of the RTD market, even though it contains no alcohol. The inspiration clearly comes from the burgeoning spirit-based canned beverage market.
Established last year, Nowadays initially drew inspiration from the non-alcoholic (NA) spirits category. The first offerings were 750-milliliter bottles of THC “spirits” available in high-dose (10 mg per serving), low-dose (5 mg per serving), and now a 2 mg micro-dose. These products are designed to be enjoyed as part of your favorite NA cocktail, enjoyed neat, or over ice. The formulation of these spirits, which includes cannabis extract, water, sugar, citric acid, and preservatives, is notably neutral, making them ideal for use in mixed drinks.
More from Robb Report
WhistlePig Released a Booze-Free Old Fashioned Just in Time for Dry January
Why the French Laundry Sent This Cannabis Company a Cease-and-Desist Letter
NYC’s First Luxury Cannabis Store Is Now Open
The new Nowadays THC Canned Cocktails, however, are literally “ready to drink,” with four new recipes available to consumers: Original, Spicy Lime, Citrus, and Berry. “Expanding into canned cocktails was a natural next step for us,” said Nowadays CEO and cofounder Justin Tidwell in a statement. “Our bottled spirits have been incredibly successful, and we wanted to build on that by taking everything consumers love about Nowadays and creating a canned version for an elevated ready-to-drink experience. With this innovation, we can reach even more people and continue growing the brand.”
The initial launch of these canned cocktails are considered to be low-dose, with just five milligrams of THC per drink. Everyone reacts differently to THC, so one might start by consuming half a can at first if unsure about the effects, which are said to surface in about 15 minutes. Typically, five milligrams of THC is seen as a fairly small dose. The ingredients for these drinks are similar to the bottled spirits but include the term “natural flavors”—presumably what provides the berry, citrus, or spicy lime tastes. Additionally, each can contains only 25 calories and roughly four grams of sugar, ensuring these beverages are not overly sweet, which seems to be beneficial.
There are various THC-infused canned beverages on the market. Some, like Wynk, mirror the hard seltzer trend with flavors such as black cherry and mango. Others, like Cann, label themselves as “social tonics” and offer flavors like blood orange and cardamom. A different approach is taken by Nowadays, which gets its influence from non-alcoholic spirits, setting it apart. The mixed flavor six-pack from Nowadays is available on their website for $32, with single-flavor packs coming soon. They are also available from online retailers such as . As with alcohol, buyers must be over 21 to purchase these drinks.
Best of Robb Report
Why a Heritage Turkey Is the Best Thanksgiving Bird—and How to Get One
9 Stellar West Coast Pinot Noirs to Drink Right Now
The 10 Best Wines to Pair With Steak, From Cabernet to Malbec
Sign up for Robb Report’s Newsletter. For the latest news, follow us on Facebook, Twitter, and Instagram.
Blending Bourbon and Rye: Exploring the Delicious Results of the Latest Whiskey Trend
Two of my favorite pours over the Summer, Wyoming Whiskey’s Outryder Whiskey and Knob Creek’s Bourbon x Rye blend, reflects a changing trend among knowledgeable whiskey producers nationwide. The reason, largely linked to state regulations, has historically meant that the bourbon and rye sectors maintain strict standards for their production processes.
For a distillate to qualify as bourbon, its mash bill must contain at least 51% corn, with the remainder made up of wheat, barley, or rye. The rules stipulate it must be aged in charred oak barrels, begin aging at no more than 125 proof, be crafted in the USA, contain no additives, be bottled at 80-proof or more, and not exceed 160-proof. Rye whiskey shares similar standards, notably requiring at least 51% rye in its mash bill.
Yet, the other 49% of the mash bill presents limitless possibilities. The duration of aging, the influence of the oak barrel, and the origin and quality of the corn, wheat, barley, and rye shape the final product over time. Despite this complex process, the end result is typically classified simply as bourbon or rye, which is fantastic, yet not the sole expression possible.
Two of my top picks for this summer’s drinks have been interesting blends of Bourbon and Rye. Specifically, I’m not just talking about mixing these spirits from separate bottles at home, which is something I’ve tried, but rather professionally crafted combinations like those from Wyoming Whiskey’s Outryder and Knob Creek’s Bourbon x Rye Blends. These creators have expertly mixed two different mashbills to forge a singular and unique category of whiskey.
It might sound trivial, but a major sign that I’ve really enjoyed a new whiskey is when I catch myself purchasing it repeatedly. For both the Outryder and Knob Creek blends mentioned, I found them so compelling that I had to buy another bottle of each.
For a number of years, Wyoming Whiskey has been producing the Outryder Whiskey. The latest version, their 100-proof 2021 release, was met with high praise from industry insiders. Though I was a bit late to discover this gem, I am certainly glad to be getting acquainted with it now.
The 2024 Outryder Whiskey is a robust 100 proof American Straight Whiskey concocted from a duo of mash bills: one bourbon and one rye. It features a captivating copper-mahogany hue and exudes aromas of honey, cherry, and orange blossom. The tasting journey reveals flavors of biscuits and brown butter with a touch of pumpernickel bread, thanks to the rye. The finish lingers, warm with hints of maple syrup.
Is this whiskey a bourbon? No. Is it purely a rye? No. But does it masterfully merge the two, showcasing the finest traits of each? Absolutely.
For more details on availability, visit Wyoming Whiskey’s website.
I’ve always been a fan of Knob Creek’s offerings, especially their matured bourbons (like the 15-year-old variety), and I find their 10-year Pre-Prohibition Style Rye outstanding. My interest naturally escalated when I heard about their new Bourbon x Rye blend.
This particular blend from Knob Creek mixes their 9 Year Old Bourbon with their 7 Year Old Rye Whiskey. Similar to Wyoming Whiskey, the blend harmonizes the distinctive qualities of each, creating a product that is superior to its components alone.
I have a particular fondness for the rye spice, yet the vanilla and honey notes from an aged Knob Creek bourbon are irresistible to me. This blend captures the best elements of both.
At 113 proof, this blend offers an aroma rich with maple sugar and vanilla, complemented by the noticeable, yet subdued, baking spice of the rye. It’s an ideal choice for those curious about rye spirits but not ready to dive in completely.
There’s black pepper and sweet caramel across the tongue followed by a finish of sweet heat. And at $44.99/bottle, this is a very affordable bourbon x rye blend that is bursting with flavor. It is a limited edition release so you will need to check out the Knob Creek website (or Google) to find it!
Exploring Wadi Rum: Experiencing a Martian Landscape on Earth
Wadi Rum, also known as the Valley of the Moon, offers a landscape so unique that it’s often compared to Mars. Located in southern Jordan, this desert wilderness is renowned for its towering sandstone mountains, narrow canyons, and vast sandy plains. Its natural beauty and serene atmosphere make it a must-visit for adventurers and nature lovers alike.
Exploring Wadi Rum’s expansive terrain is best done by a four-by-four jeep safari. These tours allow visitors to cover large areas of the desert, including popular sites like the Seven Pillars of Wisdom and ancient petroglyphs carved into rock faces. The experience provides not just an adventure but also a glimpse into the history and geology of this mesmerizing landscape.
For those seeking an immersive experience, spending a night in one of Wadi Rum’s Bedouin camps is unforgettable. As night falls, the desert sky reveals countless stars, offering one of the clearest night skies in the world. The traditional tents equipped with modern comforts ensure a comfortable stay while allowing you to connect with nature in an extraordinary setting.
Jebel Um Ad Dami, Wadi Rum’s highest peak, offers hikers breathtaking panoramic views. On clear days, one can see the desert below and even Saudi Arabia in the distance. The hike to the summit is moderately challenging but provides unparalleled vistas. Undertaking this hike rewards adventurers with a deep sense of accomplishment alongside the stunning scenery they witness from the top.
Wadi Rum is more than landscapes; it’s steeped in history.
Its ancient rock art and inscriptions narrate the lives of civilizations long gone.
Visiting these sites offers a glimpse into life thousands of years ago, adding depth to this timeless place.
With jeep rides, starry nights, peak hikes, and historical art exploration, Wadi Rum promises diverse adventures for every traveler.
4 Refreshing Margarita-Inspired Cocktails to Mix Up This Summer
“What’s in a name? That which we call a rose by any other name would smell as sweet,” famously questioned William Shakespeare. Yet, does the taste remain unaltered as well?
Examining contemporary cocktail menus, one can observe that numerous modern concoctions are reminiscent of traditional cocktails in their naming. Though akin, the contents such as in a Manhattan or an Old Fashioned can differ vastly. Yes, your Manhattan may include whiskey, sweet vermouth, and bitters – but the specifics like which type of whiskey, which vermouth, and which bitters can vary significantly. Can a Manhattan that involves apple-infused bourbon, blanco vermouth, and cherry bitters retain its classic title? Possibly.
The confusion amplifies when delving into the classical margarita. “Margarita” translates to “daisy” in Spanish, and historically, a Daisy cocktail consists of a spirit, fruit syrup, and citrus juice – aligning with the traditional margarita concoction of tequila, triple sec, and lime juice if one considers triple sec as an orange-flavored alcoholic syrup.
However, a distinctive feature of a margarita is its salted rim, which introduces another layer to its classification. It toes the line with the crusta cocktail category, which typically entails a spirit, citrus juice, and often a fruit syrup like maraschino liqueur or triple sec, served in a glass rimmed with sugar or salt – akin to what’s observed in a brandy crusta, or more commonly known, a Sidecar.
Then there’s the Tommy’s margarita: tequila, lime juice, and agave syrup, which might be considered a Daisy if you treat agave syrup as fruit, but it isn’t truly a margarita. Instead, it’s more akin to a tequila gimlet featuring agave. And consider a skinny margarita? That’s tequila, lime juice, and soda water. Some might call it Ranch Water, though it is essentially a tequila collins minus the sugar. And ponder a spicy skinny margarita with mezcal?
No matter the conclusion, one thing is certain: It is summertime, and it is hot. August, with its bounty of blackberries, fresh watermelon, and lime, might just be the ideal month for whatever these concoctions are named.
In pursuit of enjoyment, I have compiled four distinct variations. Refer to them as you wish. Just remember that the name on Shakespeare’s baptismal document was, interestingly, Gulielmus Shakspere — food for thought.
Creamy Coconut Margarita
INGREDIENTS
1½ ounces Tapatio blanco tequila
¾ ounce Cointreau (or another premium triple sec)
¾ ounce fresh-squeezed lime juice
¼ ounce agave syrup
¾ ounce coconut cream (not sweetened)
Tajin seasoning
DIRECTIONS
Combine the initial five ingredients in a cocktail shaker with ice. Shake well and then pour the mixture through a strainer into a glass full of ice. Top with a sprinkle of Tajin.
Spicy Smoky Skinny Crusta Collins
INGREDIENTS
1 ½ ounces Santo Spirits Mezquila
1 ounce fresh-squeezed lime juice
1 ounce sparkling water
5 nickel-sized slices of fresh jalapeno pepper
King Floyd’s Black Lava Salt
1 dried chile de árbol
DIRECTIONS
Start by applying lime juice to the edge of your serving glass, then dip it into salt to coat, leaving one area free of salt. Add ice into the glass and keep it ready. In a separate mixing glass, combine mezquila, lime juice, and jalapeno slices with ice, then shake them together. Be careful to shake just enough to mix without breaking the jalapenos. Strain this mixture into your prepared glass. Finish by topping with soda and give it a gentle stir. Use a dried chile as garnish on the drink.
Watermelon Margarita
INGREDIENTS
1½ ounces Santo Spirits blanco tequila
¾ ounce Cointreau (or another premium triple sec)
¾ ounce fresh-squeezed lime juice
¾ ounce fresh watermelon juice (see note below)
½ ounce aquafaba
3 watermelon seeds
DIRECTIONS
Combine the initial five components in a shaker with ice. Vigorously shake them together and then strain the mixture into a glass filled with ice, ensuring to form a layer of foam at the top. Add the trio of seeds to rest on the foam.
Note: To prepare watermelon juice, chop a peeled, seedless watermelon into pieces and blend until smooth. Always shake or stir the juice prior to each use. Even seedless watermelons may contain a few seeds, which can be used for garnish.
Nonalcoholic Blackberry Daisy
INGREDIENTS
2 ounces Free Spirits the Spirit of Tequila
1 ounce fresh-squeezed Meyer lemon juice
1 teaspoon good-quality blackberry jam
2 dashes King Floyd’s Orange Bitters
3 large fresh blackberries
DIRECTIONS
Combine the first four ingredients in a shaker glass with ice. Place two blackberries on top. Shake until combined and the blackberries begin to fall apart. Pour the entire contents into a serving glass. Garnish with the leftover blackberry.
Jeff Burkhart is the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender, Vol. I and II” and the host of the Barfly Podcast. Follow him at jeffburkhart.net and contact him at jeffbarflyIJ@outlook.com.