ASHEVILLE – Enter a realm of creativity and eco-conscious wood-crafted whiskey production at a modest distillery nestled within Fletcher’s industrial zone.

Two Trees Distilling Co. showcases an advanced distilling method that crafts top-tier bourbon whiskeys utilizing wood chips rather than the conventional barrel aging approach.

Rebecca Murphy, the operations manager, mentioned that they primarily use in-house toasted and treated wood chips baked in a large-scale oven. According to her, this innovative process accelerates the extraction of flavors and colors that would normally take years to mature.

“Our approach with this revolutionary technology — the whiskey time machine — is to reverse the traditional concept; instead of aging the whiskey in the barrel, we infuse the barrel into the whiskey,” Murphy explained.

Two Trees, located at 17 Continuum Drive, invites adults over the age of 21 to explore its tasting room with a picturesque view into the production area. Visitors can discover the unique barrel-less ageing process and taste various spirits.

The distillery’s offerings include six classic whiskeys and bourbons alongside 15 flavored varieties such as the popular Carolina Peach, all crafted with real sugar and natural flavors.

Additionally, Two Trees produces both a standard and a top-tier 712 Spirits vodka.

Murphy suggests using Carolina Peach with lemonade for a refreshing cocktail or soaking peaches in it overnight for a delectable peach cobbler.

“We wanted this to be like you’re biting into a fresh, juicy, ripe peach and then whiskey on the back end,” Murphy said.

The spring/summer seasonal lineup includes Michigan Cherry, Golden Honey, Candy Apple — a crisp apple and sea salted caramel blend — and Scorched Brown Sugar whiskeys.

The Folklore series features selections like the Wampus Cat, a single malt whiskey finished with sherry-infused wood chips.

Sea Salted Caramel is a fall/winter favorite. Pumpkin Spice and Peppermint are on the horizon for later this year.

The ready-to-drink Old Fashioned that is perfect when served over ice is suitable for all seasons.

Free tastings are available every day, where guests can try six quarter-ounce samples ― five chosen by the distiller and one chosen by the guest.

Cocktails can be bought on site.

Murphy explained that Two Trees’ distillation practices allow them to offer their rye, single malt, bourbon, and flavored whiskeys at affordable prices ― generally $19.95 for a 750-mL bottle. The premium American single-malt, Wampus Cat, is priced at $49.95.

Murphy, an employee at Two Trees for almost three years, mentioned that the distillery was established by childhood friends Keith Mort and Chad Slagle from Black Mountain. The duo started building their business about ten years ago.

According to Murphy, the partners created a new technology capable of distilling whiskey in significantly less time using 90% less wood. Despite their innovation, established distilleries rejected the technology, preferring to maintain traditional methods.

“They decided to launch their own brand to demonstrate the technology’s viability,” explained Murphy.

Murphy added that the company gained momentum when Joe Ford, previously with Asheville Brewing, came on board as the production manager, and the company relocated to a new facility in Fletcher five years ago.

Tim Smith, recognized from the Discovery Channel’s “Moonshiners: Master Distiller,” collaborated to create his wood-fired whiskeys, marking the first commercial offerings from the Fletcher distillery.

The brands Climax and Southern Reserve, encompassing both moonshine and whiskey, continue to be produced at Two Trees.

Two Trees has earned accolades for its distilled spirits, securing platinum and gold Sip Awards in 2022 for its Carolina Peach, Sea Salted Caramel, and Old Fashioned ready-to-drink whiskeys.

In 2023, the Asheville Media Group awarded Two Trees with the Best of Asheville Award for Best Distillery.

Two Trees’ whiskey is crafted from premium grains and water from the Appalachian Mountains, alongside a selection of charred, toasted woods to enhance its smoky and rich taste.

Murphy explained that by using wood chips, Two Trees is able to produce its whiskey in just one week, a significant reduction from the traditional four-year aging process required for six barrels of bourbon.

The company asserts that its innovative, eco-friendly maturation method reduces wood use by 90% and only requires less than 10% of the wood typically needed for conventional barrel aging.

Murphy noted that utilizing wood chips addresses the worldwide shortage of barrels and also cuts down on the space required for aging spirits over lengthy periods.

“This method comes at a much lower price tag. Barrels are expensive,” Murphy said. “There’s not as many folks, especially here in the United States, who are making barrels.”

She mentioned that foregoing barrels decreases the likelihood of facing issues with the whiskey fungus known as Baudoinia compniacensis, which thrives on the sugars from alcohol and arises from barrels during the maturation process. Avoiding barrels also lessens the environmental impact by reducing CO2 emissions.

Used wood chips are repackaged and sold in the tasting room for customers to use in their grilling and smoking endeavors.</(&$gt;

Bottles can be acquired at the distillery or through North Carolina ABC Stores. Two Trees products are available in several states including Florida, Georgia, Tennessee, New York, Michigan, and Wisconsin.

Two Trees offers personalized bottle engraving for Two Trees and Tim Smith spirits.

Where: 17 Continuum Drive, Fletcher.

Hours: 10 a.m.-8 p.m. Monday-Saturday; noon-4 p.m. Sunday.

Info: For more details, visit twotreesdistilling.com and follow facebook.com/twotreesdistilling/ and @twotreesdistilling on Instagram.

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Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at tkennell@citizentimes.com or follow her on Instagram @PrincessOfPage. Please support this type of journalism with a subscription to the Citizen Times.

This article originally appeared on Asheville Citizen Times: Two Trees Distilling nixes barrel-aging with ‘whiskey time machine’

Reader in Ecology, University of Central Lancashire

Kevin Richard Butt does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.

University of Central Lancashire provides funding as a member of The Conversation UK.

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Renowned for a thriving and intricately studied population of around 900 red deer, the Isle of Rum, part of Scotland’s Inner Hebrides, is often considered an outdoor laboratory for scientific research. The earthworms on Rum, however, are equally remarkable. These creatures act as “ecosystem engineers,” actively molding the landscape, often in areas previously impacted by human activity on this secluded island.

Over the past 30 years, my research has revealed the impact of human activities on the current fragmented and uneven distribution, diversity, and abundance of earthworms at this national nature reserve.

During geography field trips with my students to Rum in the mid-1990s, the opportunity for research on earthworm ecology became apparent. A PhD student of mine, studying soil development on the island, was quick to notice variations in the number of earthworms beneath different tree species planted back in the late 1950s. Significantly more worms were found under birch and oak trees compared to pine trees or the unplanted moorland, prompting further investigation.

The history of human presence on Rum spans 9,000 years. Early inhabitants mined the island for bloodstone, a flint-like mineral used in fabricating arrowheads and other tools. Early deforestation and the island’s wet climate, with over 2 meters of rain annually, caused nutrient leaching from the soil. The resultant nutrient-poor acidic soil fostered moorland plants and supported only a few species of earthworms.

If nothing else had occurred, Rum would have been a dull site for researching earthworms.

However, past human interventions have significantly improved the soil, allowing for agricultural subsistence by tenant farmers in coastal areas. These farmers utilized kelp seaweeds to enhance the soil. Approximately 200 years ago, these settlers were expelled during the “Highland clearances”.

In places like Harris, Dibidil, and Kilmory on Rum, remnants of “lazybeds” can still be seen. These are distinctive ridges and furrows formed by manual labor for potato and crop cultivation, with furrows providing necessary drainage. Even two centuries after their last use, these soils are richer and support a larger population of earthworms compared to adjacent areas.

In the isolated former settlement of Papadil, under a canopy of century-old trees, a brown forest soil has emerged. Within these forests, my colleagues and I discovered substantial earthworm burrows approximately 1cm in diameter. Despite the absence of badgers and moles on the island, the abundant leaf litter and minimal human disruption have allowed the discovery of the UK’s largest Lumbricus terrestris ever reported in the wild.

At over 13g, some three times the normal weight for this species, these earthworms may have been up to ten years old. This was truly an intriguing discovery. After studying them, we returned the worms to the soil – hoping they continue to thrive.

The affluent owners of Rum regarded the island as a hunting and fishing retreat for over a century, effectively keeping visitors off what was dubbed the “Forbidden Isle” from the late 1800s to the early 1900s.

Constructed by George Bullough, a magnate in the textile industry, in 1897, Kinloch Castle was a testament to wealth. His wife, Lady Monica, wished to cultivate roses in the gardens. To support this endeavor and enhance the scenery overall, Bullough had 250,000 tonnes of high-grade Ayrshire soil transported to their estate. They resided in their castle for only six weeks per year, yet this act of human luxury markedly altered the subterranean life forms.

The introduced soil brought along earthworms, which prospered in the landscaped areas around the castle at Kinloch. Currently, there are 12 species of earthworms demonstrating a high population density (200 worms per square metre), which prefer soils with a neutral pH. Together with colleagues, I sampled at 50m intervals in elevation from the seashore up to the summit of the rugged peak known as Hallival. Our studies indicated that the rich diversity and numbers of earthworms sharply decline at the boundary of the area where the soil was imported, marked by the wall surrounding the estate.

As well as human influences, natural processes can affect soil properties. On the slopes of Rum’s peaks, many patches of bright s green vegetation can be found among the rocks at elevations from 500-800m. These so-called “shearwater greens” are the result of nesting Manx shearwaters.

Pairs of these black and white seabirds burrow into the hillside to raise one chick each year, before beginning their long-distance migration towards South America. The verdant shearwater greens are fertilised from above by the faeces of the adult birds before they fly off to forage for small fish such as herring and sprat to feed their chicks.

More nutrient-rich faeces from the digested fish are also produced by the chicks in the burrow below ground, so soil enrichment is from a marine source. This supports grass growth and more earthworms – the same three species found on the moorland, but in much greater numbers.

On low-lying moorland, fenced plots keep deer away from trees that were planted in the 1950s and 1960s, just after Rum became a national nature reserve. Now, these protected trees provide roosts for songbirds, and the soil beneath them is rich with earthworms as the tree leaf litter adds nutrients to the soil. These plots have triggered a small-scale reafforestation project which could change this island landscape, its soils and its many earthworms.

Rum has been the site of significant earthworm discoveries, frequently associated with human interventions or active natural events. These earthworms, as ecosystem architects, contribute to soil transformations as they incorporate organic materials. Continuous observation in Rum may provide deeper insights into the evolution of landscapes and the condition of soils both locally and beyond.

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Shannon Beador’s drinking has garnered attention after her September 2023 arrest for driving under the influence and hit-and-run.

In a recent trailer released by Bravo for “The Real Housewives of Orange County” Season 18, set to premiere in July, Beador is seen in a restaurant requesting a vodka-based drink.

“Belvedere and soda with a lemon,” she requests from a server during a dinner with friends, causing Tamra Judge to react visibly.

The two engage in a heated exchange that prompts Beador, 60, to rise from her seat and exclaim, “You need to stop!”

Judge, 56, retorts, “I need to stop what? Exposing your lies?”

After the meal, it appears the women convene to discuss their issues privately.

“You chose to drive your car into a house while intoxicated,” Judge reprimands Beador, who remains quiet.

Judge then tells someone off camera that her former friend is “not taking accountability for what she did.”

In another scene, the tearful Real for Real founder is seen telling two of her three daughters, “I’m so sorry that I disappointed you.”

The trailer also shows Beador blowing into a breathalyzer while sitting in the driver’s seat of her car. “Go, go, go!” Gina Kirschenheiter encourages from the passenger’s seat.

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Beador’s co-stars have expressed concern with her drinking habits in the past, but their worry grew exponentially amid her on-again, off-again relationship with John Janssen, who is now dating returning orange-holder Alexis Bellino.

While navigating their breakup after nearly four years together, Beador was arrested for drunkenly crashing her vehicle at a high rate of speed into a house in Newport Beach before fleeing the scene.

The Bravolebrity then parked her car in the middle of the street and pretended to walk her Golden Retriever, Archie, who was in the vehicle.

Beador — whose blood alcohol content was three times the legal limit — was “injured” in the accident, as she was seen with an apparent bruise on her face and a sling on her left arm days later.

Archie, however, was OK.

Beador was later charged with DUI and hit-and-run, for which she was sentenced to three years of probation, 40 hours of community service, and a nine-month alcohol program.

She appeared to maintain sobriety while attending BravoCon 2023 in November, during which she mentioned that she had spent time at “a behavioral wellness place with an alcohol component in it.”

Just two months before her arrest, Page Six exclusively reported that a “intoxicated” Beador was “ejected” from a bar in Costa Mesa after a confrontation with Janssen’s daughter escalated.

At the time, Beador and Janssen were attempting to stay friends; however, that relationship appears to have completely deteriorated.

Wait a Bit Distillers

Located in Wait a Bit, Trelawny

Headed by Lincoln Nicholson

Follow on Instagram: @waitabitdistillers

Email: hi@waitabitvodka.com

Telephone: (876) 429-5803

1. Wait a Bit Vodka is crafted in Jamaica, spotlighting premium, small-batch production. It begins with specially selected yellow yams, cultivated by local farmers on the small mountainsides near our distillery in the quaint town of Wait a Bit, Trelawny. The process is completed with the pure, local spring water sourced from the Cockpit Country. This vodka is not only gluten-free but also stands as the freshest on the market. From yam to glass, our vodka not only promises top-tier quality but also supports local agricultural efforts in Jamaica.

2. About the Distillery

Founded with the ambition of crafting top-quality spirits infused with the unique taste of Jamaica, Wait a Bit Distillers aims to introduce these flavors to a global audience.

3. Where the ingredients are sourced

Our ingredients come from Jamaica, primarily sourced within a 10-mile radius of our distillery in Wait a Bit, Trelawny.

4. Availability of the Products

Wait a Bit Vodka will become available by late June 2024.

5. Inspiration Behind the Product Packaging

Our vodka is meticulously created in limited quantities, with every aspect done manually, including the packaging.

6. Our breakthrough occurred

The initial significant breakthrough for our vodka occurred during a tasting session with a prestigious spirits company, where they were impressed by the distinct quality of our vodka.

7. Our Vodka

Will be available at select retailers soon.

8. The reaction to the product has been

The feedback has been overwhelmingly positive. We are creating the freshest vodka using local raw materials sourced from small-scale farmers.

9. Our business growth objectives

We aim to develop Wait a Bit Vodka into a globally recognized brand celebrated for the superior quality of our Jamaican yellow yams.

10. The major challenge is

In the initial stages, there were significant challenges related to engineering works and the rural location in Jamaica. However, we managed by adopting the ‘Wait-a-Bit’ approach.

11. Jamaicans should support the product because…

Wait a Bit Vodka is crafted from our indigenous yellow yam, carefully cultivated and harvested by dedicated Jamaican farmers. This vodka stands out as the freshest available, focusing on premium quality due to our smaller scale. The continued support is highly valued and much appreciated.

Try ginger three ways in this simple whiskey cocktail.

Linda Xiao / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

The combination of whiskey and ginger ale is a dive bar classic, but can often fall flat for those seeking a drink with a bit more flavor. Ginger and whiskey are a great match, but store-bought ginger ale is often too subtle to properly stand up to the caramel, spice, and vanilla notes of whiskey after being mixed.

Consider the Spicy Whiskey Ginger an ode to the original. By combining fresh muddled ginger with spicy-sweet ginger syrup and piquant ginger beer, this drink has enough heat and flavor to contrast, and not just complement, full-flavored whiskey.

A whiskey ginger is a classic well drink (also known as a rail drink) made from whiskey and ginger ale. It’s sometimes made with ginger beer, though ginger ale is the most classic.

There are many excellent whiskeys available, and since the category includes bourbon, rye, and American single malt, it can be challenging to choose. When selecting a whiskey for mixing, opt for something that is enjoyable neat but isn’t so high-end that you hesitate to mix it. Woodford Reserve’s Distiller’s Select is a favored choice due to its reasonable price and its sweet toffee and toast notes.

Our testers preferred making this cocktail with bourbon over other types of whiskey like rye. Bourbon, a predominantly corn-based whiskey, combines sweeter notes that blend well with the other ingredients and balance the ginger’s heat. The peppery aspects of rye whiskey might not complement the natural spice of ginger as well.

1 1/2 ounces whiskey

1/2 ounce ginger syrup

4 ounces ginger beer (such as Reed’s Strongest)

Muddle ginger slices in a rocks glass until crushed, about 30 seconds.

Add whiskey, ginger syrup, and large ice cube.

Top with ginger beer, and stir to combine. Serve immediately.

On June 4, 2024, Robert Arsov, a Director at Rumble Inc (NASDAQ:RUM), completed a significant transaction by selling 60,000 shares of the company. This event was officially recorded through an SEC Filing. Post-transaction, Arsov retains ownership of 15,113,902 shares in Rumble Inc.

Warning! GuruFocus has detected 3 Warning Signs with RUM.

Rumble Inc, known for its video-sharing platform, offers content creators a venue to publish and monetize their videos. It stands out as a favored option for creators looking for alternatives to traditional platforms with stringent content regulations.

The shares were traded at a rate of $6.05 per share, making the total value of the transaction approximately $363,000. While this sale significantly alters the insider’s holding, a considerable amount remains under his ownership.

Over the past year, Robert Arsov has sold a total of 350,012 shares and has not made any purchases of the company’s stock. This latest transaction continues a trend of sales by insiders at Rumble Inc, with a total of 11 insider sales and no insider buys reported over the same period.

The current market cap of Rumble Inc stands at approximately $1.67 billion. The stock’s valuation metrics, including the price-earnings ratio, price-sales ratio, price-book ratio, and price-to-free cash flow, are accessible for further details on the company’s financial health and market position.

This insider sale might be of interest to investors tracking insider behaviors or those analyzing the financial stability and future prospects of Rumble Inc.

This article, generated by GuruFocus, is designed to provide general insights and is not tailored financial advice. Our commentary is rooted in historical data and analyst projections, utilizing an impartial methodology, and is not intended to serve as specific investment guidance. It does not formulate a recommendation to purchase or divest any stock and does not consider individual investment objectives or financial circumstances. Our objective is to deliver long-term, fundamental data-driven analysis. Be aware that our analysis might not incorporate the most recent, price-sensitive company announcements or qualitative information. GuruFocus holds no position in the stocks mentioned herein.

This article first appeared on GuruFocus.