Oftentimes we think of wine or beer as something to drink during a meal, while saving the spirits for pre- or postprandial consumption. But cocktail nibbles also pair well with the hard stuff. Just as Russians have their zakuski (finger foods that are meant to accompany vodka) and Koreans their anju (bar foods that help soak up the soju), so, too, should you consider setting out some snacks to accompany your whiskey. Whether you’re hosting a large-scale gathering to show off your collection or have been hoarding your best bottles for a private tasting consisting of you and yourself, whiskey connoisseur Robyn Smith has a few suggestions to make for appropriate party fare.

Smith, who shares her advice on all things alcohol on her websites rum et al and NEAT, tells The Takeout, “I love snacks with whiskey.” She maintains that a variety of foods pair quite nicely with the spirit, ranging from savory canapés to contrast the bold character of many whiskeys, to sugary candies that play well with the flavor of other, sweeter versions of the spirit. That way, you can offer a selection to suit just about every whiskey you’ll be tasting. As Smith says, “It’s fun to see how these differing flavors can complement a whiskey’s flavor profile.”

Read more: We Tried TikTok’s Tequila Apple Juice Cocktail And It Didn’t Go As Planned

Smith recommends both nuts and cheese as perfect partners for whiskey, explaining that their “salty and savory notes … contrast a whiskey’s flavors.” You’ll still need to put some thought into the selection of both items, however. Sharper, well-aged cheeses are better suited for stronger, smokier whiskeys, as are funky cheeses like Roquefort — try the latter with a peaty Islay single malt. A sweeter bourbon, on the other hand, might be best suited to gouda or a mild cheddar, while a smooth sipping whiskey with no harsh notes can be teamed with a creamy, rich brie. As for the nuts, try roasted almonds, pecans, and pistachios with more strongly-flavored whiskeys, while walnuts work better with more mild varieties.

Whiskey can also stand up to a meatier snack such as carpaccio, beef tartare, or charcuterie board. You can go for a high-low pairing by serving your Pappy Van Winkle with proper Midwestern pub mix, popcorn, or potato chips. When it comes to chips, plain ones are best suited to blended whiskeys on the rocks, while spicy chips go with bourbon and rye, and sweet potato chips have an earthiness that plays nicely with the peaty tones of a single malt Scotch.

Whiskey works well with sweeter snacks, too. As Smith points out, “Chocolate, [candied] nuts, and fruit have a lot of complementary flavors that can match the flavors in whiskeys.” Once again, though, try to mindfully match the snacks to the sips. If your whiskey is slightly reminiscent of iodine, a York peppermint patty (or higher-end chocolate mint candy) will help offset the medicinal notes. If the whiskey’s on the peaty side, the bitterness of a high-cacao dark chocolate could make for an enjoyably complex combination. More of a milk chocolate fan? Try it with rye or bourbon. The latter type of whiskey, in particular, tends to be sweet, while some well-aged bourbons can even develop notes of cocoa.

Candied nuts are so perfect with bourbon that some recipes even call for the liquor (try adding a splash to our homemade sweet and spicy pecans). For a snack where the sugar comes from a more natural source, you can’t go wrong with fruit. The sweetness of dried fruits like dates, figs, and raisins complements bourbon quite nicely, while strawberries’ tartness suits something light-bodied like a blended Scotch. Sliced apples and pears occupy a space between sweet and savory, making them suited for accompanying just about any kind of whiskey.

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It turns out you don’t need to leave Pensacola to experience an island-style luau.

Whiskey Joes, a Caribbean-inspired restaurant that joined the Pensacola Beach Boardwalk in 2022, is pulling out the roasted pigs and fire throwers for a big beach party like no other from noon to 4 p.m. on Aug. 3.

While the afternoon is intended to be full of fun in the sun, including tropical Mai Tais topped with tiny umbrellas and the sounds of live music floating across the waterline, it goes toward a much more serious mission of supporting veterans through Defenders of Freedom’s Florida chapter.

The organization is a 501(c)3 non-profit focused on providing traumatic brain injury (TBI) and post-traumatic stress treatment to post Sept. 11, 2001, veterans, per the organization’s website.

Ticket are $25 per adult and $10 per child, with 20% of ticket revenues going to the organization, along with 100% of proceeds from the silent auction. One of the hot items on the auction list up for grabs is a Blue Angels flight jacket.

The volleyball courts will be up and running for the luau, along with entertainment from hula dancers, fire performers, cornhole and other outdoor beach games. Each luau ticket purchased comes with access to small bites passed around, the roasted pig carving stations and one drink ticket good for a beer or glass of wine.

Jamie Wells, the CEO and executive director of Defenders of Freedom Florida, said that the organization supports the needs of veterans physically and emotionally. He hopes to use the Veterans Luau proceeds to send another veteran to get TBI treatment, a two-week process with a price tag of $15,000.

“Most people couldn’t afford $15,000 even if it could change their life,” Wells said.

However, the event itself fills a different need – an opportunity for veterans to engage themselves in civilian life, which can feel isolating after losing the fellowship and structure of serving, he said.

“It brings community and veterans together,” Jimmie Marshall, marketing manager for Whiskey Joe’s, said of the Veterans Luau.

Previously: Whiskey Joe’s opens first phase to public Friday, including outdoor seating and tiki bar

Marshall’s family ties to the military span over 40 years and several generations. After speaking with Wells at the Veterans Luau’s conception, she knows Whiskey Joe’s can be a space for cultivating community amongst veterans.

“I want this to be the place where everyone hangs out,” Marshall said.

Wells said he hopes the event inspires other Pensacola area businesses to get behind their mission of supporting veterans.

“We want folks in the area to come out and have a good time and see what we’re doing,” he said.

Whiskey Joes is located at 400 Quietwater Beach Road, Suite 13.

To purchase tickets, visit eventbrite.com, contact Whiskey Joe’s or send a message to the Defenders of Freedom Florida Facebook page.

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This article originally appeared on Pensacola News Journal: Whiskey Joe’s Pensacola Beach to host Veterans Luau next month

Rum can be produced through the fermentation and distillation of either molasses or sugarcane juice.

While Puerto Rico is renowned for its ultra-flavorful cuisine spanning from mofongo to arroz con gandules, it’s not just the food that keeps tourists coming to the island time and time again. Over the years, Puerto Rico has also established itself as one of the Caribbean’s most notable rum producers, with both world-renowned and small-scale operations found all across the island. Whether you’re a fan of boozy cocktails or prefer your spirits neat, the perfect Puerto Rican rum is just a flight away, with no shortage of surf, sand and sun to enjoy along the way.

Ron del Barrilito is produced in Bayamón, a municipality located west of San Juan.

Puerto Rico’s legacy of rum-making dates back centuries, and for those in search of a prestigious distillery that blends old-school sophistication with modern charm, there’s no beating Ron del Barrilito. This storied company serves as the oldest rum brand on the island, with the original recipe and aging method going unchanged since 1880—and today, rum aficionados are welcome to book a trip to the Ron del Barrilito visitor center for a glimpse into the spirit’s legacy. Opened in 2019, this facility provides an opportunity for guests to marvel at the preserved estate home, enroll in a mixology class, and—of course—sample Ron del Barrilito straight from the source. While the sherry barrel-aged 3 Stars is a particularly popular sipping rum thanks to its bold notes of chocolate and nougat, those hoping to craft the perfect piña colada should be sure to snag a bottle of 2 Stars, with the product’s vanilla-reminiscent flavor profile pairing perfectly with the sweet notes of tropical fruit.

For visitors that don’t want to stray too far from Viejo San Juan, Scryer Rum offers an idyllic escape in the form of their open-air rooftop patio—and to sweeten the deal, the venue also excels at the art of cocktails. While drinks range from banana-infused Spanish Harlems to classic Paper Planes, each one comes loaded with Scryer’s very own pot-distilled rum, with each pour offering complex notes imbued from the sherry and port barrel aging process. After a day spent exploring Viejo San Juan, ambitious visitors can make their way roughly ninety minutes southwest to discover Ponce, the home of the iconic Don Q. The best-selling rum on the island, this spirit made its official debut in 1934, and currently boasts flavors ranging from pineapple to coconut to key lime—all of which can be experienced firsthand during a rum tour at the dazzling Museo Castillo Serrallés.

Viejo San Juan was designated a U.S. National Historic Landmark District in 1972.

After exploring the island’s most beloved distilleries, you may want to discover how Puerto Rican rum performs in a cocktail—and fortunately, Viejo San Juan is brimming with top-tier bars all within walking distance from each other. To kick off the visit, Antiguo 26 is a particularly sophisticated space that’s brimming with high-end craft cocktails, with options spanning from the Monchito 2020—a refreshing blend of citrus, rum and clarified pineapple punch—to the tropical fruit-loaded Not So Mai Tai. Further south, La Casita de Rones is certain to wow guests with its flower-clad waterfront patio, offering the perfect opportunity to snag a signature Coffee Old Fashioned and enjoy the breeze. And of course, no cocktail lover’s trip to Puerto Rico is complete with paying a visit to La Factoría. Equipped with six separate bars in one historic space, this vibrant venue has made regular appearances on the World’s 50 Best Bars list thanks to its exceptional craft cocktails, many of which come loaded with high-end rum.

Of course, there’s a wealth of can’t-miss cocktail bars to explore outside of Viejo San Juan limits as well. In the city’s Miramar district, Machete has earned abundant local acclaim for its laid-back atmosphere and flavorful cocktails, with rum-heavy options ranging from passion fruit-infused daiquiris to the Jibaro All-Star, a rich concoction that’s brimming with notes of mavi. Beyond city limits, those willing to venture into Bayamón will be richly rewarded with CaféStudio—a downtown venue that crafts top-tier coffee and cocktails—while those in need of one last drink before heading to the airport can make their way to Patio de las Flores, a colorful venue in the district of Parque Isla Verde. Upon arrival, guests can admire its dazzling murals before grabbing a craft cocktail from the bar, with the tropical fruit-forward C.R.E.A.M being a particularly suitable option for rum lovers.

The name “piña colada” translates to “strained pineapple” in English.

While there’s no shortage of flavorful cocktails to sample across the island, few can match the worldwide recognition enjoyed by the piña colada. This sugary blend of rum, cream of coconut, and pineapple juice first made its debut on San Juan soil, with most sources pointing to two venues in particular as its birthplace—and fortunately, both can still be visited today. On Viejo San Juan’s scenic Calle de la Fortaleza, Barrachina comes equipped with hearty seafood dishes and a plaque claiming to have first crafted the drink in 1963, while those in search of a second contender can make their way east to the Caribe Hilton hotel. First opened in 1949, this landmark venue claims to have crafted the first piña colada in 1954—and today, the on-property Caribar is perfect for sampling the cocktail after a day spent lounging by the hotel’s massive outdoor pool complex.

Puerto Rico’s year-round balmy climate makes the piña colada a perfect drink no matter what the season, but for December visitors in particular, no trip is complete without enjoying a glass of coquito. Often referred to as “Puerto Rican eggnog,” this decadent beverage is a rich blend of cream of coconut, condensed milk, rum, and a variety of winter spices, with each ingredient coming together to form a beloved Christmastime tradition in liquid form. Aforementioned venues like La Factoría and the Ron del Barrilito visitor center offer an opportunity to sample the drink, but for best results, you’ll need to befriend a local. Rather than purchase the drink from a store, many residents prefer to reach out to a friend or colleague that’s well-versed in the art of crafting coquito, with each individual producer adding their own unique blend of spices to the mix.

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The Mistake is a whiskey that was accidentally created.

The folks at Natterjack Irish Whiskey made a mistake, but they decided to roll with it. They also decided that, since it was made in error, to call it The Mistake.

A serendipitous production mishap, the new whiskey is the result of taking their regular whiskey, which marries both Irish and American aging techniques, and accidentally leaving it in 46 of the producer’s Virgin American oak casks for an additional year.

Natterjack traditionally finishes its Irish Whiskey for just one year. Featured in three different bottle label designs, The Mistake will be available at select Total Wine & More stores and other fine wine & spirit retailers. A limited number will also be available for purchase online at shop.natterjack.com. The Mistake has 46 percent alcohol by volume, and the suggested retail price is $58.99. Like other Natterjack whiskeys, The Mistake is distributed in 14 states including New York, Florida, Illinois, Texas, California and more.

“This was a very happy accident,” said Aidan Mehigan, founder and CEO of Natterjack Irish Whiskey. “After discovering the barrels, we opened one of them and there was this burst of hickory barbecue and toasted walnut aromas.”

“At first taste, we could tell right away there was double the flavor and extract, and powerful oak,” he says. “That’s when we knew we had something special.”

The Mistake is aged first in former bourbon barrels for three and a half years. The liquid is then finished in a Virgin American oak cask for two years using a char level of 4.

Mehigan’s whiskeys marry both Irish and American whiskey making heritage. “I absolutely love bourbon so to me the thought of producing a whiskey using both Irish and American techniques just made sense,” Mehigan says, explaining that his whiskeys are aged first in barrels were used to make bourbon before being finished in virgin American oak casks.

On the nose, The Mistake releases those aromas of hickory barbecue and toasted walnut, followed by singed cinnamon and seared orange zest. Sweet almond then gives way to leather and grain, or saddle and feed. Upon the first sip, there is vanilla bean on the front palate giving way to a blast of anise or licorice. Notes of powerful oak come with warm molasses, toffee and a touch of Granny Smith apple, with a long hug of a finish.

The three different labels for it all feature a special toad, the natterjack, which is the only toad found in Ireland. Mehigan suggests enjoying The Mistake in booze-forward cocktails like the Old Fashioned, the Manhattan, or the Mint Julep. Two recipes featured for The Mistake are the Natterjack Irish Coffee Martini, which is made with 1.4 ounces The Mistake, 1 oz. coffee liqueur, 1 ounce espresso and one quarter ounce simple syrup, and One for the Toad, which is made with equal parts The Mistake and pineapple juice.

The Mistake is Mehigan’s third release. Natterjack debuted with Natterjack Irish Whiskey, which retails for $39.99 and has a 40 percent ABV, and Natterjack Cask Strength, which retails for $89.99 and has a 63 percent ABV.

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Appleton Estate has announced the launch of Hearts Collection 1998, the latest release from the… [+] prestigious annual series.

A luxurious 25-year-old rum is being rolled out next month by the oldest, continuously operated rum distillery in Jamaica.

Appleton Estate is releasing the next installation in its Hearts Collection, the Hearts Collection 1998. This is the fourth release in the series, says Dr. Joy Spence, master blender, who collaborated with noted rum collector Luca Gargano to select the barrels.

“We decided on the name Heart Collection because the rum is aged in the heart of Jamaica, the pot still is the heart of all our rums, and it combines the hearts of two persons who are passionate about rum,” Spence says. “We selected 19 casks of this 1998 rum, and we created 2,700 bottles.”

The first Hearts Collection vintages were released in 2020, and the collection vintages tend to sell out in a matter of minutes at several locations around the world. The latest release, Hearts Collection 1998, will start rolling out in select, premium United States spirits retailers at the end of August, with a suggested retail price of $650 and an ABV of 63 percent.

“This rum has a very special place for me, as it was the heart of the Appleton Estate Joy Anniversary blend, which celebrated my tenure at the estate,” says Spence, who began working at Appleton Estate 43 years ago as the chief chemist before she became the master blender.

“Hearts Collection 1998 closely replicates one of the rare marques used in the Appleton Estate Joy Anniversary Blend,” she says. “Its striking vanilla notes and silky finish make this an ideal rum for sipping and savoring.”

Each bottle also boasts a drawing of a heart, which is a replica of the hearts that Spence draw on bottles that she signs. The bottle also lists the exact numbers of each of the casks used to create this rum.

“When we did the 1994, the 1995, and the 1999, it sold out within five minutes,” she says. “Since then, everyone has been clamoring ‘When is the next one going to be released, when is the next one going to be released?’ And here we are with the 1998.”

The first sniff, Spence says, will reveal the top note of the rum, which is very herbal, fruity note. “That is very distinctive of our pot stills,” she says. Then, comes the sweetness from the molasses.

Spence recommends opening up the spirit with a little bit of water in a tasting glass, as that will better assist in the opening of the rum because of its 63 percent ABV. “Release that surface tension, and swirl the glass,” she says. “Now, we’re releasing ginger, smoked coffee, warm vanilla and subtle oak. The finish has nice fruity molasses, with that coffee and vanilla. Although it is at 63 percent, this complex rum doesn’t have that bite of alcohol that people would expect.”

This special rum, Spence says, is part of Appleton Estate’s “aggressive, innovation strategy.” “Every year, we are releasing new, limited time offerings to entice the tastebuds and elevate the Appleton Estate image,” she says. “We are well positioned to become a Jamaican leader in the premium aged category.”

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