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Three Arrested After Discovery of 25 Vodka Bottles, Cash, and Gun in Vehicle
FORT DEFIANCE, Ariz. — A call about three people who were passed out in a car near a convenience store on the Navajo Nation led to their arrests after officers found 25 bottles of vodka and a loaded gun in the car, according to the Navajo Police Department.
The department said they received the call about the trio being passed out in a car near a Speedway convenience store in Fort Defiance on Saturday at about 9:20 a.m.
Officers approached the car, a red Pontiac Vibe, and saw a bottle of Importers vodka in the cupholder in the front seat.
The officers then took a 24-year-old man, a 34-year-old woman and a 31-year-old woman into custody and searched the car, where they found 24 more bottles of the vodka, a “large amount of cash” and a loaded gun.
The man was charged with delivery of alcohol and unlawful carrying of a deadly weapon, while the two women faced charges of public intoxication. They were taken to a nearby Navajo Department of Corrections facility.
The red Pontiac Vibe was towed.
The Navajo Police Department expressed gratitude to the individual who reported the incident to the NPD Window Rock District in a post on Facebook.
“Our communities are our eyes and ears,” the post stated. “If you see something, say something, and report it to your local NPD District.”
The three people who were arrested were not identified.
FORT DEFIANCE, Ariz. – On Saturday, June 22, at approximately 9:20 a.m., the Navajo Police Department Window Rock…
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New Wine Bar and Restaurant Set to Open at Birkdale Village
Nearly two years after detailing plans for a location in Huntersville’s Birkdale Village, Foxcroft Wine Co. is finally closing in on its debut there.
The restaurant and retail shop is set to open June 26 at 16915 Birkdale Commons Parkway, according to Foxcroft’s website.
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It’s in a 4,000-square-foot space next to Bad Daddy’s Burger Bar. Its patio overlooks the main lawn and event stage in Birkdale Village.
In addition to an expansive wine list — it boasts 40 wines available by the glass and a representation of more 400 grape varieties by the bottle — Foxcroft dishes up a menu of small plates, salads, and entrees.
Read more here.
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Taste Test Triumph: This Irish Whiskey’s Unique Aging Process Exceeds Expectations
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For decades, the Irish whiskey category was basically dominated by two distilleries: Midleton, where bands like Jameson and Redbreast are made, and Bushmills in Northern Ireland. Those days are long gone, and the country now has about 50 distilleries either making or sourcing whiskey. One of those is Teeling, which when it opened in 2015 was the first to operate in the city of Dublin in 125 years. Nearly a decade later, the distillery continues to release some very impressive whiskey, including this new single-pot-still expression aged entirely in virgin Swedish oak barrels.
Teeling, now owned by Bacardi, continues to source some of its whiskey from Great Northern, the distillery run by Teeling founders Jack and Stephen Teeling’s father, John. But the team in Dublin, led by master distiller Alex Chasko (an American), also produces its own whiskey, with a particular focus on single pot still. This intrinsically Irish style is made on a pot still at one distillery from a mashbill of malted and unmalted barley and sometimes another cereal grain, although at Teeling it’s a 50-50 blend of the two types of barley. The whiskey is triple distilled and matured in a combination of casks: virgin American Oak, bourbon, and sherry. The core single pot still whiskey, however, could not be more different from the new Wonders of Wood expression, the third in this series.
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The first Wonders of Wood release was aged in virgin chinkapin oak, the second in virgin Portuguese oak, and this new whiskey in virgin Swedish oak—not a finish, mind you, but full maturation. According to a Teeling rep, the idea to use this type of oak arose after a conversation with an employee at the distillery who was originally from Sweden. Chasko was interested in finding out how it might affect the whiskey’s flavor, which is the whole point of the Wonders of Wood series, and decided to source some barrels. Teeling is not the first distillery to use Swedish oak to mature a spirit, of course, as it has been used by Swedish brands (sparse as they are) for some time. But Swedish oak is certainly not as widely used as American, Japanese mizunara, or (I hesitate to even bring it up), Brazilian amburana wood.
Speaking of which, those of you who have read this column before might recall that I really don’t care for whiskey finished in amburana barrels. That’s being too nice—99 percent of the time, with a very rare exception, I think it’s terrible. But when I tasted this new Teeling whiskey, it kind of made me think of how I wish amburana-finished whiskey would taste, edging up to the brink of being overly spiced but pulling back just in time. Let me explain. There are notes of balsa wood, cinnamon, grape, apple, leather, and sweet tobacco on the palate. There’s a whiff of potpourri, some dry tannic notes, raisin, honey, brown sugar, and just a little barbecue smoke providing a welcome savory hint. All of this comes together to create an intriguing whiskey, with the fruity, spicy character of the pot still at its core utterly transformed but not lost in the mix.
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There’s no shortage of Irish whiskey to try these days, especially from the much better known brands I mentioned at the start of this review. Some of these are just fine, while others are truly excellent. But this new expression from Teeling stands out as being uniquely purposeful in its mission to highlight a specific type of wood, and most importantly it’s really tasty. Try this whiskey in an Old Fashioned (I did and it was great), but definitely sip it neat first to find out what it’s all about. And if you get a chance to sample it alongside the other expressions in the Wonders of Wood lineup, you’ll see just how impactful each barrel is on the whiskey’s flavor.
100 Worth trading your first born for
95 – 99 In the Pantheon: A trophy for the cabinet
90 – 94 Great: An excited nod from friends when you pour them a dram
85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market
80 – 84 Good: More of your everyday drinker, solid and reliable
Below 80 It’s alright: Honestly, we probably won’t waste your time and ours with this
Every week Jonah Flicker tastes the most buzzworthy and interesting whiskeys in the world. Check back each Friday for his latest review.
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Ingenious Beer-Pouring Hack Revealed: Perfect Pours Every Time, No Foam!
A TikTok user has revealed a potential beer hack for pouring the perfect pint as he tips the glass upside down instead of holding it at an angle, but comments were less than impressed.
A man has revealed a way to pour the perfect beer – and says it works every time with little to no froth.
User creativeexplained on TikTok warned users not to pour the carbonated drink directly into the cup and instead suggested an angle which removes the froth and fizz which can lead to spillages. Members of the public who were tilting their glass on an angle or slowing the pour of their drink were told to stop and follow this hack instead.
The TikTok has amassed thousands of likes since it was posted two days ago (June 15), as users are left stunned to see the simple yet effective hack works.
Creativeexplained said: “When you pour a beer or a soda into a glass, don’t do this… or this.” He then demonstrated pouring the beverage into a glass not on a tilt, followed by pouring a beer into a glass on a 45 degree angle. Neither worked, according to the TikTok creator who instead says putting the glass on top of the can is the best way to use it.
“Just put the glass over the can and flip it upside down. Then slowly pull up the can. Boom. Done.” The TikTok user later showcased the hack with two other beers and claimed there was “no spill” and “no loss of bubbles” with his method. But some TikTok users say the pouring technique is a germ nightmare and that the froth is part of the beer.
One wrote: “Uhm no. The germs from that can everyone put their fingers on… no.” Another wrote: “And with it all the dirt and bacteria from the outside of the can. HORRIBLE suggestion.” A third user was horrified, adding: “Let’s not even think about mentioning pesticides that may have been used around these products as well. that stick to surfaces very well.”
One comment suggested the foam was needed, otherwise it would cause bloating and add to a sickly feeling. It read: “Actually no, you WANT the beer to foam in the glass, otherwise it will foam inside your stomach and you’ll feel sick.”
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Kansas Mother Pleads Guilty After Drinking Vodka and Driving Before Fatal Crash That Killed Her 4-Year-Old Daughter
A south-central Kansas mother has pleaded guilty to one count each of involuntary manslaughter while driving under the influence of alcohol and aggravated battery in connection with a fiery rollover traffic crash that killed her 4-year-old daughter and injured her then 2-year-old son last year.
Britne Lee Costello, 33, of Wichita, “pled guilty as charged,” said Dan Dillon, a spokesman for the Sedgwick County District Attorney’s Office. She is scheduled for sentencing on July 25, court records show. Her lawyer did not immediately respond to a message Friday.
Emma Rae Lee Fox died on Feb. 19, 2023, two days before what would have been her fifth birthday, her obituary says.
Authorities have said the girl’s mother, Costello, tried to pass another vehicle as she was driving west on MacArthur when she overcorrected and left the roadway, causing her Ford Explorer to roll and catch fire. A probable cause affidavit released in the case says the Explorer traveled in a ditch for more than 300 feet and over three culverts before “going airborne” and rolling multiple times.
The crash occurred around 5:15 p.m. west of Schulte.
A Sedgwick County Sheriff’s Office deputy, along with several citizens, rescued Costello and her children from the burning vehicle. However, Emma was unresponsive and succumbed to multiple blunt force injuries after the family was taken to Wesley Medical Center for treatment, the affidavit states. Her younger brother sustained a broken collarbone and other survivable injuries, while Costello had a cut on her neck and a possible broken ankle, according to the document.
The affidavit notes that a deputy who applied gauze to Costello’s neck at the crash site “could smell the odor of alcohol coming from” her and inside the ambulance that transported her to the hospital. Emma’s father later informed the deputy that he and Costello “had previously consumed vodka straight from the bottle while he was” at Costello’s home “dropping his children off and assisting with tasks around the house,” the affidavit reveals.
Blood tests showed Costello had a blood-alcohol content of .112 less than two hours after the crash, the affidavit indicates — exceeding the legal limit of .08 to drive in Kansas.
Prosecutors charged Costello in May. She previously pleaded not guilty. At the time of the crash, she lived in Douglass, authorities have said.
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Exploring the Rich History of Japanese Wine: Why It Deserves Your Attention
Ask most wine aficionados about wines from France or Italy, and they’ll wax poetic about the differences between the two. Ask about Japanese wine, and you’ll likely get a blank look, or even, “Do you mean sake?”
Japan has taken on many Western drinking traditions. Beer is Japan’s go-to drink; Japanese bartenders craft cocktails with the precision of tea ceremonies. The best Japanese whiskys are now nearly as renowned as its Scottish inspiration. Wine, however, has yet to catch on.
Wine makes up just 4% of Japan’s alcoholic beverage sector — a tiny margin compared to 16% in the United States. Most wine consumed in Japan is imported, and of the wine produced in Japan, 80% is made from imported grape concentrate. In Japan, these wines are labeled “domestic wines;” only wines made with Japanese grapes are classified as “Japanese wine.” Authentic Japanese wines only make up 4.8% of the Japanese market, and they’re virtually impossible to find outside of Japan. But, thanks to a new generation of Japanese experts and winemakers, that’s starting to change.
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The history of Japanese wine is murky. Some sources claim that Japanese wine only dates back 150 years — but the full history of Japanese wine goes back much further.
While the first private, western-style winery didn’t open until 1877, the Japanese have been fermenting grapes for centuries. According to legend, the history of Japanese grape cultivation begins with an eighth-century monk named Gyoki. One night, the Buddha of medicine came to Gyoki in a dream holding a bunch of grapes in one hand and a bottle of medicine in the other. The dream inspired Gyoki to found the Daizenji temple in Koshu Valley, where he grew grapes and other plants for medicinal purposes. Soon, farmers were growing grapes throughout the Valley. Damaged grapes were fermented into wine, often heavily sweetened to mask the taste of the low-quality fruit. In Japan, this wine is called budoshu, or grape alcohol. Some Japanese wine drinkers consider it distinct from Western wine, but the similarities are undeniable.
Traditionally, budoshu played a smaller role in Japanese culture than shochu or sake. The people who drank it were often grape farmers, who would make the drink to serve on special occasions like weddings or funerals. In the early 20th century, the government cracked down on home brewing. But farmers still fermented the drink in secret, hiding the crocks from authorities. Now, though, Koshu Valley grape farmers make budoshu under a special license — continuing an age-old tradition.
The Japanese first encountered European wines when Portuguese missionaries introduced the drink in the 16th century. Nobles began drinking imported Portuguese wines, and some even tried to make their own. However, when Japan shut itself off to foreign influence, European practices — like drinking wine — went underground or disappeared entirely.
Almost 300 years later, Japan reopened. The country quickly started to adopt Western culture and had its first European-style winery by 1877. The winery sent researchers to Europe to study winemaking, but the endeavor was literally — and figuratively — fruitless. Western grape varieties failed, and early Japanese winemakers had a flawed understanding of the process. They approached winemaking like making sake, focusing on technique and technology instead of the grape quality. But sake isn’t like wine, and the wine they produced wasn’t very good. The Japanese public showed little interest, but the wine industry continued to grow. Suntory, the famed Japanese beverage brand, launched a heavily-sweetened wine as its first product in 1907. In the 1920s, a man named Zenbei Kawakami set out to develop a wine grape that could survive Japan’s climate. His efforts produced Muscat Bailey A grapes, now one of Japan’s most popular grapes.
The industry continued to grow after World War II. The 1964 Tokyo Olympics brought a cosmopolitan crowd to the country — and a fresh interest in wine. Popularity boomed in the 80s, and wine developed a reputation as a status symbol. By the ’90s, Japanese winemakers were gaining recognition.
Perhaps the biggest barrier to Japan’s burgeoning wine industry is the country’s climate. Despite Japan’s long history of cultivating grapes, the weather is too cold and damp for most popular varieties of wine grapes. Koshu grapes, the variety traditionally grown in the Koshu Valley, are well adapted to Japan’s climate. However, the celebrated pink-skinned grapes aren’t considered true wine grapes. Wine made from Koshu grapes can be bitter and acidic; traditionally, Japanese winemakers added sugar to compensate.
Some modern Japanese wineries have been able to make the grapes work, though. The most successful Koshu wines eliminate the traditional added sugar. Without sugar, Koshu wine is very dry with a low alcohol content. It has a clean, crisp, and refreshing taste, often with a strong mineral note. Japanese winemakers also use Muscat Bailey A grapes, which are more in line with traditional wine grapes.
Researchers are still trying to develop wine grapes that thrive in Japan’s climate. Japanese farmers now grow varieties of Chardonnay, Riesling, and Merlot grapes; grapes from Alpine regions of Europe show promise in the country’s chilly, mountainous Hokkaido region. But some aficionados think that Japan’s best wines are the ones made from local grape varieties. Instead of poor imitations of European wines made from subpar grapes, these wines are special in their own right, something different and unique. Winemakers just have to learn to adapt, using techniques like removing bitter skins.
Climate aside, Japanese wines have another hurdle to overcome: the Japanese public. Not only is wine relatively unpopular in Japan, but Japanese wines specifically struggle to find a fanbase. When Japanese people drink wine, they typically favor bottles from Europe. Chilean wines are popular, too, thanks to trade agreements with Japan.
However, Japanese wine — and wine in general — is slowly catching on. Younger generations, who approach with curiosity, are more willing to try local wines. And there’s clear potential for wine to make its mark on Japanese culture: the Japanese public does have an apparent interest in the drink. In the early 2000s, “The Drops of God”, an ode to wine in manga form, became a bestseller; the series helped readers develop a more complex understanding of wine. Japan boasts more sommeliers than any other country, too. The majority of wine sold in Japan is served at restaurants, where sommeliers help diners pair wine with their food. It mirrors the Japanese practice of Omakase, where the chef picks your food for you.
Today, there are over 200 wineries in Japan. Koshu Valley, which has long been the center of Japan’s grape production, is making a name for itself as an underrated wine region, and many vineyards offer tours. If you’re planning a visit to Japan, consider adding one to your itinerary. It’s a fun way to support Japan’s burgeoning wine industry — and a rare chance to taste something unlike any other wine in the world.
Read the original article on Tasting Table.
Cheers to Change: How Whiskey Decanters Reframe Masculinity at Philly’s Museum of the American Revolution
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John Wind’s kitschy send-up of Revolutionary War heroes pokes holes in the masculine image at the Museum of the American Revolution.
John Y. Wind made a sculpture out of a decanter shaped like Baron von Steuben, a Prussian officer who played a role in the American Revolution. The historical record suggests von Steuben lived openly gay.
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John Wind’s sculpture, “Whiskey Rebellion,” now on view at the Museum of the American Revolution, is triple-aged.
The first rebellion — the one in American history books — happened in 1794 after the newly minted U.S. federal government imposed its first domestic tax on whiskey. It didn’t go over well. A violent insurrection arose in Western Pennsylvania, which quickly diminished.
The second rebellion was in the mid-20th century when distillers like Jim Beam sought to avoid taxes by packaging bourbon in novelty decanters.
Distillers could defer taxes by aging bourbon in bonded warehouses for up to eight years. In the 1950s, the whiskey industry was losing market share to vodka and found itself with a surplus of unsellable product. Facing the inevitable evaporation of whiskey idling in warehouses — the so-called “angel’s share” — coupled with the looming eight-year tax burden, Jim Beam needed to unload lots of bourbon quickly.
Packaging the drink in decorative decanters advertised as collector items worked like a charm. Over the following decades, Jim Beam and other distillers developed thousands of unique designs across a dizzying range of subjects, including Revolutionary War heroes.
“That was the second Whiskey Rebellion,” Wind said. “My Whiskey Rebellion is putting my 21st century self into dialogue with these historical figures, challenging their heroism.”
“Were they heroes based on my own values and what I think is important today?” he asked.
“Whiskey Rebellion” is on view at the museum through June. On Saturday, June 22, Wind will speak to visitors and show off his method of transforming vintage decanters into contemporary art pieces. As a Pride Month event, he will be joined by the Philadelphia Freedom Band marching ensemble, an orchestra of gay and lesbian musicians.
Wind gained access to an extensive collection of vintage novelty whiskey decanters through his fiancé, who leveraged a personal connection to an estate collection of about 300. He uses a hodge-podge of keychains, lapel pins, jewelry charms, stacked books and CD jewel cases to make statements not originally intended by the decanters.
The bourbon industry targeted the decanters to the male demographic and their mid-century man caves: cars, soldiers, hunting. Wind, a jewelry designer, accessorized those male figures to complicate their meanings. The Revolutionary War decanters on view proclaim messages of abolition, gay pride, feminism, self-care, and environmentalism.
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The centerpiece is a figure of Baron von Steuben, a Prussian officer known for turning the Continental Army into the superior fighting force that won the Revolutionary War. Seated on horseback, Steuben holds a rainbow-colored gay pride flag and wears an AIDS activist pin, “Silence=Death.”
The historical record suggests Steuben, a war hero, was indeed gay and lived somewhat openly.
“Doing this kind of work, reclaiming my place in the American story, relating to history and personalizing it has been a really cathartic experience,” Wind said. “My hope was, by making it lighthearted and having that sense of humor throughout, other people can also find a way into what’s otherwise very forbidding.”
Museum president and CEO Scott Stephenson concurs that history museums can seem off-putting to some. Giving artists permission — and even encouragement — to take creative liberties with the way history is traditionally presented opens the door to more visitors.
“Not everything has to be grounded in authenticity, as long as you’re clear with your visitors about what you’re seeing,” Stephenson said. “This is the response of a contemporary person who is reflecting back on history and using it in a very clever and thoughtful way,” Stephenson said.
“I was 10 years old when the Bicentennial began, and I remember these decanters around. My dad had a couple of them. You remember them in the gentlemen’s rooms in your neighbor’s houses,” he said.
Baron von Steuben likely did not flaunt his sexuality, support gun control or proclaim “I Believe Her,” as Wind suggests in his assemblage. But the Museum put together a nearby display about Steuben’s relationships with prominent men in Europe and his aide-de-camps on the ground in the Revolutionary War, then poses the serious question: “Was Baron von Steuben Gay?”
“We are interested in presenting history through questions and evidence,” Stephenson said. “We offer the evidence and ask you: What do you think based on the evidence that we present?”
Wind used to be partial to vodka, which was the marketing problem Jim Beam tried to solve 70 years ago. But after a few years of working on his whiskey decanters, he finds himself leaning toward bourbon.
“Now I’m part of the solution,” he laughed.
The fifteen adorned decanters of “Whiskey Rebellion” will be on view until June 30.
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Wine 101: Uncorking the Reasons Behind Top-Scoring Wines’ Popularity
At last weekend’s North Coast Wine & Food Challenge in Santa Rosa, Allison Weakley of Burlingame plotted her path with a map of the 102 wineries pouring. She was determined to try a range of wines in the double digits.
The wines poured at the festival earned a gold medal or higher in The Press Democrat’s North Coast Wine Challenge in April.
For Weakley, and those like-minded, vetted wines with impressive scores are a big draw. They give curious palates a good place to start their tasting quest.
Weakley said she was taking notes on the most impressive wines at the festival so she could come back to the North Bay, visit their tasting rooms and potentially become a wine club member at some of those wineries. Her strategy is spot on.
In addition to the North Coast Wine Challenge, The Press Democrat also has weekly blind tastings and these wines can earn up to five stars.
While there are quite a few factors that come into play in these weekly tastings, balance and complexity are key. These two factors are typically the most influential in choosing which wines rise to the top.
Balance is the rounding out of these elements: sweetness, alcohol, acid, and tannin. Many are familiar with alcohol levels and sweetness in wine, but they may not know as much about acid and tannin.
Here’s a quick explanation: A wine with high acid tastes crisp and even a little tart. A wine that’s “tannic” can taste markedly astringent. Balance keeps all these elements in check, so no one element dominates, and the wine’s aromas and flavors are well integrated.
Complexity, on the other hand, is what gives a wine its intrigue because with each sip, you discover another flavor. When a wine has layered flavors, it’s considered complex.
What follows are 10 wines that have been vetted in recent Press Democrat blind tastings. These impressive wines, snagging 3.5 stars and up, won’t disappoint curious palates.
St. Supery, 2023 Napa Valley Sauvignon Blanc, 13.5%, $28, 4.5 stars. Refreshing with crisp acidity, this Sauvignon Blanc has notes of grapefruit, lime and a hint of jalapeño. It’s striking.
Cormorant Cellars, 2021 Zabala Vineyard, Arroyo Secco, Monterey County Chardonnay, 13.4%, $27, 4.5 stars. Aromas of melon and citrus follow through to the palate. Buoyed by crisp acidity, this Chardonnay has pitch perfect balance. It’s striking and delivers for the price.
Valette, 2022 Sonoma Coast Rosé of Pinot Noir, 13.5%, $37, 4.5 stars. Aromas of strawberry, cherry and crème brûlée follow through to the palate. Pitch perfect balance. Nice length. Well crafted.
Roederer Estate, NV Anderson Valley Brut Rosé Sparkling Wine, 12.5%, $39, 4.5 stars. Aromas and flavors of watermelon and strawberry follow through to the palate. Flavors of citrus and brioche are also in the mix. Nice mousse.
Coil, 2022 Petaluma Gap, Sonoma Coast Chardonnay, 14.3%, $45, 4 stars. A complex Chardonnay with layered notes of honey, pear and hazelnut. Well crafted.
Pedroncelli, 2021 Sonoma Classico, Dry Creek Valley Red Blend, 14.4%, $22, 4 stars. Aromas of black raspberry, black cherry and cracked black pepper follow through to the palate. Lovely.
Honig, 2023 Napa/Lake Sauvignon Blanc, 13.5%, $24, 4 stars. A tasty Sauvignon Blanc with notes of grapefruit, pear and jasmine. Citrusy finish. Top rate.
Graziano Family of Wines, 2020 Mendocino County Petite Sirah, 15%, $23, 3.5 stars. An edgy Petite Sirah with concentrated notes of blackberry, red plum and toast. Feisty.
Wither Hills, 2023 Marlborough Sauvignon Blanc, 13%, $15, 3.5 stars. An edgy Sauvignon Blanc with great minerality. Very aromatic with notes of grapefruit, lime and a hint of peach.
Splurge-worthy: Shafer, 2021 TD-9 Napa Valley Cabernet Sauvignon, 15.3%, $75, 4 stars. A supple Cabernet with aromas and flavors of black currant, thyme and cocoa. Great bones — structure. Pretty.
You can reach wine writer Peg Melnik at 707-521-5310 or peg.melnik@pressdemocrat.com. On Twitter @pegmelnik.
Out-of-This-World Spirits: The Vodka Infused with a Meteorite
Vodkas come in all types, distilled with everything from grains and potatoes to grapes and olives.
From there, some are flavored. At the more conventional end of the spectrum, we’ve got citrus and berries, and at the wackier end of the spectrum, we’ve got things like whipped cream and bacon.
Well, that spectrum has shifted a bit. Because now there’s a vodka infused with a meteorite.
Shooting Star Vodka is an “ultra-premium vodka enriched with minerals” from a meteorite. That’s a lot to unpack. But the basics are that it comes from Pegasus Distillerie, a spirits brand founded in France’s Burgundy region. Pegasus makes a variety of spirits, including non-meteorite vodka, gin and a citrus liqueur, and each product finds inspiration from nature and the cosmos. But Shooting Star enlists an actual meteorite to make every bottle.
The celestial object in question was discovered in Nebraska in 1977 but may have landed on earth well before that. Once Pegasus acquired the space rock, they put it to work in their vodka.
The spirit is distilled from French wheat and blended with limestone-rich spring water sourced from 150 meters below the distillery. It then goes into an amphora, a porous clay vessel, to age for a minimum of one year. Suspended at the center of the amphora is the meteorite, which the brand says imparts taste and structure to the vodka resulting from chondrite, a mineral unique to meteorites.
Unless you’ve licked a meteorite, it may be difficult to know exactly how it impacts the 84-proof vodka, but Shooting Star has an inherent sweetness to it. You can use this like any other vodka, by mixing it into cocktails or throwing it over ice. Though the $200 price tag may warrant sipping it straight, so you can taste every ounce of that rock.
And then impress your friends by saying things like, “mm, yes, I’m getting hints of chondrite.”
The Great New Mexico Beer Festival to be Held at Balloon Fiesta Park
ALBUQUERQUE, N.M. (KRQE) – Blue River Productions are bringing together breweries from around the state for The Great New Mexico Beer Festival on Saturday, June 22 at Balloon Fiesta Park.
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The event runs from 12 – 6 p.m. and is for ages 21 and over only. The event will features beer from all over the state for guests to sample and purchase. Attendees can participate in brewing classes and check out the variety of local artisans and exhibitors that will be on site. There will be live music, mini golf, lawn games and an outdoor movie theater for people to enjoy. To help guests keep cool during the event there will be 12,000 square feet of shaded seating, free water stations and misting stations.
Tickets can be purchased online or at the event. For more information and to purchase tickets, click here.
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