The East End in Providence has a lot of the elements you’d expect to find in a whiskey bar: moody lighting, leather chairs, dark wood, and sets of deep blue velvet curtains tied off by golden ropes. The bar has lots of little cubbies, and every inch of the shelves is full of bottles of dark-hued liquor.

The bartenders need to climb onto a ladder or onto the bar itself to reach parts of the restaurant’s collection of more than 400 types of whiskey. The East End was opened seven years ago by Gil MacLean (who also owns Bottles, the popular East Side liquor store), and is getting another wave of investment, including doubling down on their late-night and spirit programs, which boasts far more whiskey varieties than many other watering holes around the city. They underwent a three-week renovation in late 2023, and hired Josh Davis as the tavern’s new executive chef. Davis, who previously worked in kitchens in Boston and Portland, Maine, and most notably served as the chef de cuisine for Portland’s Duckfat, is focused on keeping the bar’s approachable menu in tune with customer demands.

The East End will soon be launching a newsletter for new whiskey drops, and will restart product launch events and whiskey tastings that were more prevalent prior to the pandemic, said Hannah Weaver, a long-time bartender who was promoted to East End’s general manager.

“We’ll hold onto some limited editions for a while, and then release them at the restaurant. It’ll feel like you’re getting a final taste,” said Weaver, who said they have a collection of bottles from the early 2010s that haven’t yet been touched.

As old-as-time cocktails — like the Sazerac, Highball, Manhattan, and Whiskey Sour — surged in popularity in the late 2000s and early 2010s, whiskey bars also made a resurgence.

For a time, it felt like nearly every other bar was part of the craft cocktail renaissance, and “mixologists” were attempting to create their own versions of Prohibition Era offerings. Owners advertised their establishments as “speakeasies,” handlebar mustaches became “in” again, and suspenders became a standard part of the uniform. But many of these places had one thing in common: Much of their identity was built on the 21st century whiskey wave. Those on the outskirts of the mainstream who were working with mezcal or rum were still trying to recreate that whiskey taste — smoky and defined.

Changing tastes, market pressures, and the COVID-19 pandemic pushed whiskey into a downward spiral by 2020, but the decline in sales did not last long. Sales for bourbon, Tennessee whiskey, and rye whiskey rose by nearly 7 percent in 2021 to $4.6 billion that year, according to the Distilled Spirits Council of the United States.

“Whiskey never goes out of style,” said Weaver.

Weaver — who previously worked in bars and restaurants in Seattle, New York, and Detroit — thinks of The East End’s massive whiskey collection the same way the kitchen thinks about its food. “We want everything to be approachable,” said Weaver. “But with our whiskey, we want it to be educational for the pros, and for those who have never really tasted whiskey before.”

Collectors’ editions of whiskey can run into the thousands of dollars. But Weaver said the bar will build a whiskey tasting flight for any budget — starting at $20. “Understanding and appreciating whiskey doesn’t have to be unaffordable,” she told me.

Advertisement

“At the end of the day, we’re a neighborhood bar,” Weaver added.

This story first appeared in The Food Club, a free weekly email newsletter about Rhode Island food and dining. Already a member of the club? Check your inbox for more news, recipes, and features in the latest newsletter. Not a member yet? If you’d like to receive it via e-mail each Thursday, you can sign up here. Have an idea for a dining guide in Rhode Island? Email RhodeIslandFoodClub@globe.com.

Alexa Gagosz can be reached at alexa.gagosz@globe.com. Follow her @alexagagosz and on Instagram @AlexaGagosz.

Puerto Rico’s Department of Economic Development and Commerce, abbreviated as DDEC, rewarded the University of Puerto Rico, Mayagüez Campus, popularly referred to as RUM, with a sum of $1 million. This substantial sum serves as an incentive that seeks to invigorate creative tasks, fundamental and applied studies via the Center for Agro-industrial Innovation and Technology, otherwise known as CITAI. This funding is specifically dedicated to catering to the needs of the local and international agricultural biomes and the value-added food production chain.

This financial incentive promotes collaborations designed to enhance training, bolster technical support provision, foster the development of innovative products, and incubate burgeoning enterprises. Furthermore, it aims to revolutionize CITAI’s governance framework, ensuring its future self-sustainability.

Additionally, part of the grant will be dedicated to procuring modern apparatus and machines, expanding current facilities, and formulating robust contingency plans, as per the institution’s officials.

In a statement, DDEC Secretary Manuel Cidre affirmed the island government’s dedication to continuously formulating and implementing innovative initiatives in the research and development sector. This initiative aims to cement Puerto Rico’s reputation as the Caribbean hub for the agricultural and agro-industrial sectors.

“This is part of its diversified economic development plan that includes the modernization of agriculture and achieving food sustainability,” he noted.

Cidre emphasized that research and development, knowledge creation, commercialization and intellectual property protection are crucial to supporting and maintaining a healthy innovation ecosystem.

“This agreement with CITAI is consistent with our interest in achieving the transfer of discoveries from the laboratory to the market, a key element on the path to innovation and economic vitality. We share the mission of promoting a world-class agribusiness through associations and research that lead to commercialization and contribute to the growth and socioeconomic well-being of Puerto Rico,” Cidre added.

RUM Rector Agustín Rullán-Toro noted that CITAI provides the food and beverage industry in Puerto Rico with the “necessary knowledge, resources and technology to strengthen its position and be more competitive within Puerto Rico, but also to prepare it for exporting, which is one of the activities that seeks to promote an economy that develops the agro-industrial workforce and promotes economic development on the island.”

“This relationship between the RUM and the DDEC can be likened to a seed and fertilizer needed for growth. It is paramount that there’s mutual cooperation among government bodies, academic institutions and industries. This is key to advancing the welfare of all, while also promoting top-tier research in fields that matter to the growth, sustainance and overall development of CITAI,” mentioned Rullán-Toro.

“This collaboration would provide the necessary support for scientists, engineers, and tech professionals to bring their innovative projects to life, which would in turn bolster our economy and society through knowledge exchange, learning and effective implementation,” he further elaborated. “Recent disaster situations have underlined the necessity of local production of food items and the creation of superior infrastructure that can respond quickly to any challenges that pop up, including those of an emergency nature.”

The agreement also highlights the importance of transforming agricultural resources into products with added value, thereby generating more income and job opportunities, along with propelling science, quality standards, and technology.

The focus areas of implementation would include corporate structure, governance and management, facility and equipment provision, marketing and business growth, and programs that boost economic development.

The work plan includes establishing the roles and responsibilities of the talent to be hired, identifying projects and investment, and evaluating initiatives to modernize and optimize infrastructure, thereby increasing the competitiveness of the agro-industrial sector.

The premium whiskey market is, to be honest, a bit ridiculous at the moment.

It’s been like this for some time. For instance, Blanton’s was a fine bourbon easy to come by at roughly $48 per bottle just ten years ago. Currently, it’s mostly limited to resale markets with pricing that does not accurately represent its respectable, not outstanding, quality.

Without question, this craving for excellent whiskey that doesn’t have to be top-tier has instigated a surge of fresh competitors in an already congested lane. On the one side, they’re escalating the median bottle cost, causing an inflation of prices that don’t consistently match the liquor you’re buying. Conversely, if they can fill this gap while maintaining affordability of brands like Four Roses or Rare Breed, and consumers don’t mind shelling out over $100 for a bottle, then more power to them.

This is where Blue Run enters the narrative.

Introduced with a price tag of $175, the 13-year old Bourbon offering sets the stage. Is there a history justifying the cost? Does each cask hold a story that Bourbon enthusiasts keenly narrate at gatherings? Surprisingly, the individuality rests only in its costliness.

The venture embarked with the union of an experienced Whiskey craftsman, Jim Rutledge, and a promising enthusiast, Shaylyn Gammon. Their synergy aims at blending Bourbons from varied distilleries. The key catalysts behind this initiative are the ones who enthusiastically foresee the potency of conceiving high-end Whiskey via SNKRS-like drops and limited series.

Despite the lack of conventional lineage that other luxury spirits boast, Blue Run aspires to carve a niche for itself as an exclusive Bourbon, or at the least, motivate enthusiasts to splurge three figures on a fifth of the brew.

Understandably, this seems exasperating, but it holds no significance if the taste lives up to its promise. Today, we take a look at its second batch of the High Rye Whiskey and assess whether it justifies its $100 price point.

Truth be told, the beverage Blue Run, a moniker merely a stroke away from being labeled as “the wine so deplorable it landed in the headlines“, gives the impression of a first-class spirit. Its container is certainly enticing, adorned with a lustrous butterfly situated front and center. At a forceful 111 proof, it portends richness at cask strength and a deep mahogany tint that denotes ample time spent reflecting in oak barrels.

The scent wafting from the bottle is undeniably alcoholic but intricate. Underneath the grainy aroma, you can sense an abundance of hidden fruits and a touch of spice. Could it be nutmeg? Perhaps cinnamon? There’s an alluring warmth to it.

The bite of the drink cannot be ignored, which is to be expected at 55.5 percent alcohol content. Yet it’s not overwhelmingly potent and you can identify a myriad of refined flavors beneath it. Sweet stone fruits make an appearance, accompanied by a hint of spice and a dash of dry sugar finishing it off. There’s a faint insinuation of cinnamon toast present, hard to pinpoint, but I assure you it’s there.

It’s a decent bourbon. Maybe not worth $100, but that’s the reality of our times. I think I’ll drop in an ice cube for my enjoyment. Feel free to deride me for it.

The ice softens the profile without diminishing the deeply imbued flavors, making a potent spirit more drinkable. However, it doesn’t mimic the same profile and strength of the untouched pour. I appreciate it almost the same amount as the original pour. Although some intriguing elements get lost, it’s a smoother, more digestible sip with good repeat appeal, as long as you are ready to spare at least $85 (depending on your local liquor shop) for the next bottle.

The query is not regarding Blue Run’s quality. A group of affluent executives collaborated to guarantee that it would be, at a minimum, above average. The real question is whether it deserves premium sneaker prices and the anticipation of being the next big sensation in bourbon.

After sampling a similarly new and expensive bottle from Kentucky Owl, I am uncertain. It’s an appropriate sip that holds its own against ryes at half its price. If you’re asking whether I’d purchase this for $100 over a Limousin Rye for $35 to $45, I’d choose the Limousin each time.

This is a pass/fail mechanism where I contrast what I’m drinking to my standard cheap beer, the standby from the land of sky-blue waters, Hamm’s. Consequently, the question to resolve is: would I choose a Blue Run High Rye over a chilled can of Hamm’s on a usual day?

Oh, absolutely. But I could get 200 cans of Hamm’s for the starting price of a Blue Run bottle, so this feels… unfair.

Sign up for our newsletter to get updates to your inbox, and also receive offers from us, our affiliates and partners. By signing up you agree to our Privacy Policy

Police are searching for a 68-year-old woman last seen walking on the Isle of Rum.

Mary Molloy was walking in the area between Trollabhal and Bealach an Ehuarain at around 2.30pm on Saturday.

She was then in contact with family at around 6.30pm but it is unknown where she was at the time.

It is understood Ms Molloy was trying to make her way back to the Dibidil area and may have become disorientated.

Mary Molloy was last seen wearing a turquoise waterproof jacket, red trousers, brown walking boots, a blue hat and red gloves. (Image: Police Scotland)

Officers are becoming increasingly concerned for her welfare and are appealing for information from the public to help trace her.

She is described as around 5ft 8in tall, of average build with long grey hair.

Ms Molloy was last seen wearing a turquoise waterproof jacket, red trousers, brown walking boots, a blue hat and red gloves.

She was carrying a grey rucksack.

READ MORE: Bodies of two men killed in Highland crash lay undiscovered for hours overnight

Inspector Graham Brown said: “Mary is a keen hillwalker but from what we’ve been told she may have become disorientated and failed to follow her planned route.

“We have specialist resources, including mountain rescue teams, helicopter and search dogs, in the area but we also need the public’s help with information.

“I’d appeal to anyone who was on Rum yesterday and thinks they may have seen someone matching her description to come forward. Also, anyone who may have known Mary’s intended route or areas she was keen to visit is urged to get in contact with us.”

Anyone with information should contact Police Scotland on 101 quoting reference 3149 of May 25.

It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse. 

heraldscotland.com is tackling this problem by allowing only subscribers to comment.

We are undertaking these changes to enhance the experience for our dedicated readers. This will hopefully reduce the chance for unwelcome disruptors, who sometimes intrude our site, to cause distress to our journalists and readers. We anticipate that this will foster the comment section’s potential as a component of Scotland’s discourse with itself.

We are privileged at The Herald. Our readers are knowledgeable and enlightened individuals who can enrich our stories with their understanding and perspectives.

This is invaluable.

We are transitioning to a ‘subscribers-only’ model to support our cherished readers, who express their distaste for irrelevant comments, false information, and offenses cluttering the site.

In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com

Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.

Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.

Camille Ranjitsingh, known on stage as “Ranji Baby”, is a celebrated chutney artist.

Indian Arrival Day carries deep significance to Ranjitsingh. It is a day that brings together cultural traditions and chutney music, shaping her into the person she is today. If the name “Ranji Baby” is unfamiliar, you are invited to learn more about this talented performer.

At a young age of 29, Ranjitsingh has graced the title of Rani 2024 on chutneymusic.com, being the elite artist to secure the platform’s Chutney Queen crown for three years in a row.

Her voice, often likened to that of Drupatee Ramgoonai, is captivatingly melodious. The consequential messages she delivers through her music distinguish her as a standout performer in the industry.

Her recent chutney tune “Walkaway”, which she launched last month, motivates individuals to distance themselves from those or circumstances that fail to impact them positively. The invigorating beats in her track “Sweet and Thick” have the potential to make anyone dance, but it does not represent what many might anticipate from a standard chutney song. On the contrary, “Sweet and Thick” is filled with body positivity messages.

In the lines: “You should embrace yourself and take pride in your skin” and “Regardless of whether you’re dark-skinned or plump, every female has the right to feel special”, Ranji Baby specifically calls out women and girls. Furthermore, she endorses unity among all ethnic groups in the song.

“Both chutney and other music genres can either positively or negatively affect people. Therefore, it matters to me to insert affirmative messages in the songs I create,” Ranji Baby confided to Her magazine.

“Communities tend to scorn women who have dark skin and a certain body size, but I desire my music to remind individuals that we should never regret our identity, as we are God’s creations, and we should take pride in our own skin.”

Ranji Baby hails from eastern Trinidad, an upbringing that permeates her identity as she proudly asserts her roots right back to Curepe. While not born into an overtly musical family, she was surrounded by a consistent musical influence. This led her onto the stage where she initially sang with the Bissessar Persad Naya Zamana Orchestra.

While her love of song and aspiration to become a successful singer was never in question, self-doubt remained her constant companion. Nevertheless, she was spurred on by the faith other industry insiders – including the likes of Rishi Gayadeen and Amit Sagram – placed in her, encouraging her to explore her passion further and record her own music. This culminated in the successful release of the Bollywood remix “Ek Pyar Ka Nagma Hai”, which featured Sagram, in 2021. Positive reception was swift, leading her to adopt her stage name “Ranji Baby”. Under this new moniker, she continued to create a varied discography, with notable songs such as “A Sister’s Love”, “Chamkay”, “Meh Dulaha”, “Christmas Wedding”, “Christmas Pressure” and notably, “Sweet and Thick”.

Chutneymusic.com crowned her Best New Artist in 2021, an accolade she subsequently supplemented with three ‘Rani’ (Queen) titles. While they did not carry any monetary prizes, Ranji Baby was undeterred, placing more value on the invaluable support and recognition she received from Chutneymusic.com.

Ranji Baby notes the struggle for women to make their mark in the local music scene, given the industry’s proclivity to judge female artists based on their looks. However, she is grateful for the support she got from Chutneymusic.com, highlighting the positive feedback and consequential boost in her self-confidence as real game-changers.

In 2023, she engaged in the Protective Arms Monarch Competition, achieving victory in the chutney category and securing the fourth position overall. She once again triumphed in the chutney category this year. Having reached the Chutney Soca Monarch semi finals on two occasions, she is steadfast in her musical pursuit.

Despite her passion for engaging audiences, performing chutney provides a pleasant diversion for Ranji Baby from her rigorous role in law enforcement. She views it as a platform to be an optimistic role model and counter misconceptions related to this music genre. Her song “Sweet and Thick” epitomizes her belief by glorifying partying from dusk to dawn without needing any liquor.

“During my younger years, I was the heartbeat of every party. I relished dancing amidst crowds with a water bottle as my only companion. It’s about time people realize that enjoyment doesn’t necessarily intertwine with alcohol consumption,” she asserts.

While Ranji Baby recognizes the gradual nature of her desired journey, she firmly believes that her faith in God, coupled with the encouragement of her family and fans, will guide her to her goal.

Rizaan Ali has charm literally oozing out of his name.

The fashionable, smooth-talking, sugar-voiced two-time Chutney Soca Monarch finalist aptly goes by the sobriquet Riz. It’s a pet name he’s had all his life, and one that serendipitously fits the social media slang Rizz—which is short for romantic charisma and refers to one’s ability to charm and woo a person.

Leaving behind a cultural imprint for the next generation to follow has become the life mission of chutney singer/dancer Nari Raghubir.

The Kitcharee found the man recently affectionately dubbed D HeartBreak Kid (HBK) by fans of the genre, to be anything but callous with the love he shares for East Indian culture and its followers on the islands.

AS a haematologist oncologist and the head of the haematology and oncology department at the…

INDIAN Arrival Day holds a special place in Camille Ranjitsingh’s heart for many reasons; it…

The Tobago leg of the Special Olympics T&T (SOTT) National Games 2024 was held on May 16 at the Dwight Yorke Stadium. Teams from four special schools – Tobago School for the Deaf, Speech and Language Impaired, Happy Haven School, Tobago Technical Vocational School and Lady Hochoy School, Gasparillo – competed in athletics, bocce and football throughout the day.

That sweet, aspirational refrain from Trinibad/soca artiste Trinidad Killa (TK) is exactly the positive messa­ging the islands need in the face of escalating gang violence.

TK, real name Kern Joseph, teased the soca-fuelled, positive, patriotic gem on social media earlier this week. Set for full release next month, the track declares Trinidad and Tobago as already being what most nationals desire: a peaceful, loving, thriving society.

Instagram