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Auction Alert: 49-Year-Old Exclusive Whiskey Paired with Zaha Hadid Architects Art Piece Up for Bidding
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Acclaimed whiskey brand, The Dalmore, is headed to Sotheby’s with a one-of-a-kind release that marries the worlds of spirits, art, and design.
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This 70-Year-Old Single Malt Whisky Is Going Up for Auction to Pay Tribute to the Queen
“The Rare” is a 49-year-old Highland Single Malt Whiskey preserved in a unique amber glass sculpture, designed by Melodie Leung, a director at Zaha Hadid Architects. Initially unveiled in March as a part of The Dalmore’s Luminary Series, the “Luminary No.2 The Rare” is predicted to fetch six figures at auction, with The Dalmore donating all proceeds to V&A Dundee.
This collaboration is a collector’s piece for both whiskey lovers and art enthusiasts alike. It presents one of The Dalmore’s finest spirits — a 49-year-old single malt matured in American white oak ex-Bourbon casks, then finished in an assemblage, which includes a unique Port Colheita Pipe 1963, a 30-year-old Apostoles Sherry Cask, and hand-selected bourbon barrels. The liquor is finished in a 1951 virgin oak cask and further “bespoke toasted” by The Dalmore’s master maker Gregg Glass himself.
Bottled at 40.6% ABV, anticipate the taste notes of vanilla, dark berries, and roasted chestnuts with elements of sugared almonds, plums, and wood cacao.
The accompanying sculpture is composed of a seamless piece of glass that swirls and loops around the bottle without a clear start or finish point. As Leung clarified in a launch event to celebrate the alliance in Los Angeles last month, the sculpture draws inspiration from the interaction of flavor and form, and the sense of unity and gathering that stems from the ritual of sharing a drink.
“The sculpture we created for The Rare was inspired by our fascinating discussions around the interaction and flow of flavor notes in the whisky-making process, including the unique silhouettes of the copper stills,” Leung says, in a release. “It mirrors the multiple layers of aging and blending that went into creating this whisky, which is the exquisite product of nature channelled over time.”
Indeed, Leung’s piece took more than three months to produce, with handmade moulds created for the glass to shape its unique curves and sloping silhouette. The glass was heated in a specially-sourced kiln and then cooled — one degree at a time — over a 12-week period. The resulting piece weighs a whopping 80 kg.
The Sotheby’s auction runs from May 14-31 in London, presented as part of the auction house’s “Luxury Edit.” Only three decanter bottles and two sculptures were created. After the first set is auctioned off, a second set will be displayed at The Dalmore distillery in the Highlands, with a third bottle held for release at a later date.
While “The Rare” is a strictly one-off release (for now), fans of The Dalmore can spring for a bottle of “The Collectible,” a 16-year-old single malt that draws inspiration from both “The Rare” whiskey and sculpture. Limited to just 20,000 bottles worldwide, “The Collectible” is part of The Dalmore Luminary Series 2024 and .
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New Orleans Rum Distillery Set to Close, Aims to Aid Employees Transition Smoothly
Food and Dining Reporter
Happy Raptor
A New Orleans distillery that opened just before the start of the COVID-19 pandemic will close its doors for good this week after four years in business and is hoping to help their employees find new jobs.
Happy Raptor Distilling is leaving the Crescent City Friday with a farewell toast and party to celebrate the end of their chapter.
Happy Raptor launched in February 2020, producing 504Rum and 504Syrups using Louisiana molasses.
The distillery is also committed to contributing back to society. It has given over $100,000 in direct funds, goods, services back to the New Orleans community, partnering with over 100 local nonprofits.
“Saying goodbye to this amazing company and incredible team is heartbreaking,” stated co-founder Meagen Moreland-Taliancich. “We built a support corner during some of the most challenging years our community has ever faced, and we had the resources to help and act for others when everything seemed grim.”
Any established plans involving their brand will be respected by the distillery after its closure. Furthermore, the owners are eager to assist nonprofit leaders in need of office supplies, plastic cups, toiletries, or other resources the distillery can offer.
The company said on its website that it couldn’t finacially stay open any longer. All workers have been compensated, and management is making an effort to help them find new employment.
“From the our first day in business, we’ve been barely avoiding losses. It seemed like we were always just this close to achieving success, but then another catastrophe would hit. We’ve come to understand that no one is coming to rescue us,” said co-founder Mark Taliancich.
The company is inviting their supporters to drop by in the next few days to purchase their favorite spirits and syrups before they’re all gone.
Keep up with Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats community on Facebook at Where NOLA Eats Facebook group, or sign up for the free biweekly Where NOLA Eats newsletter.
Email Chelsea Shannon at cshannon@theadvocate.com.
The daily work of the Made in New Orleans Foundation is about building racial equity in the local hospitality sector. Once again in November, …
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Exploring How Beer Yeast Can Aid in Recycling Metals from Electronic Waste
May 14, 2024
2 min read
After Brewing Beer, Yeast Can Help Recycle Metals from E-waste
This beer-making by-product could offer a sustainable way to isolate metals for recycling electronic waste
Microscopic view of brewer’s yeast.
Science Photo Library/Steve Gschmeissner/Getty Images
When brewer’s yeast left over from beer making is mixed with the right seasonings, it makes a bitter, earthy paste called Marmite that is especially popular in the U.K. Smeared on toast, it’s a snack that can be an acquired taste. But a study published recently in Frontiers in Bioengineering and Biotechnology found that residual yeast sludge can also be used to bind to electronic-waste metals—a capability the research suggests could help recycle the world’s growing mountains of discarded gadgets.
When the study authors introduced brewer’s yeast, a single-cell fungus, to a liquid mix of various metals, they found that the yeast could select and absorb particular metals and could be used repeatedly at least five times without its binding capacity being diminished. This method, according to the team, provides a greener alternative to conventional extraction methods such as pyrometallurgy, a high energy-consuming smelting process that may emit harmful gases. Even though brewer’s yeast may be appealing to some, much of it still ends up wasted, and it is exceptionally abundant and inexpensive.
“In Austria, we manufacture a significant amount of beer resulting in plenty of leftover brewer’s yeast,” states the study’s primary author, Anna Sieber, a postgraduate student at the University of Natural Resources and Life Sciences in Vienna. Considering the yeast’s ability to bind to metals and its potential for reuse, she believes, “this method could indeed assist in reducing both the yeast and electronic waste.”
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The scientists washed, froze, dried, and pulverized 20 liters of residue with inactive yeast from a brewery. They then poured some of the yeast into a concoction containing a lab-generated blend of aluminum, copper, nickel, and zinc, and introduced some to solutions with identical metals derived directly from discarded circuit boards. They modified the mixtures’ acidity and temperature to manipulate the sugar molecules’ charge on the yeast organisms’ surfaces. Certain metals are attracted to particular charges on the sugars, allowing this process to direct which metals the yeast attracted and bound. Following each experiment, the scientists extracted the yeast, immersed it in an acid solution to remove the metals, rendering the yeast ready for reuse.
The four tested metals are relatively inexpensive, and most e-waste recyclers currently prioritize recovering more valuable ones such as gold, silver and platinum. But the study’s metals are still beneficial and widely used—which “justifies the recycling process,” says Treavor Boyer, an environmental engineer at Arizona State University. Kerry Bloom, a biologist at the University of North Carolina at Chapel Hill, adds that the yeast’s low price and sheer abundance could make the technique relatively feasible at a large scale if e-waste recycling facilities prove willing to invest in something new. “There are huge vats of yeast that often have nowhere to go once brewers are done with them,” he says. “So this is a fantastic source for it. It’s the master recycler.”
Riis Williams is a New York City–based science journalist who specializes in climate, health and wildlife reporting. She currently serves as Scientific American’s news intern.
Introducing New Vodka in Muenster: A Challenge to Wineries
May 14—Weber Ranch 1902 Vodka has found its place in Cooke County.
Round 2 Spirits, LLC is creating the new vodka from the agave plant, typically linked with tequila. The agave is cultivated in Jalisco, Mexico and later distilled in Muenster.
“In our quest to find the perfect distilling location for Weber Ranch, we carried out a detailed search throughout the nation,” shared Lee Applbaum, the President and COO of Round 2 Spirits. “Upon reaching Muenster, we instantaneously felt this was the place we desired to call home.”
A significant factor that led to Weber Ranch establishing in Muenster was the welcoming community.
“Muenster … along with Gainesville and the broader community is amazing, from local officials all the way to other business people and community residents,” expressed Applbaum. “The gratitude I feel towards the people, be it from Gainesville, Muenster or anywhere in the area is immense. The curiosity displayed, the questions asked, the excitement shown, the offers of assistance we received, were not merely trades for potential businesses; they were genuine offers driven by excitement at our bringing something new to the community.”
Round 2 Spirits aspires to be a part of the community and reciprocate the warmth that they have received.
“We understand that we need to earn our place in the community. Having a splendid distillery and doing business there doesn’t entitle us to anything, so we’re keeping that in mind,” conveyed Applbaum. “This isn’t like a big city where you have the option to disappear into the crowd; you need to be transparent, honest and follow through on the promises made.”
With the naming of Weber Ranch Vodka, Round 2 Spirits aimed to evoke a sense of Americana and rural communities.
“Leaving the big city, going out to some of these amazing communities across America where there’s just good, honest, hard-working men and women; as we thought about our brand name, how that brand name would come to life at the the distillery location was important,” said Applbaum. “Texas, more broadly, and then Muenster more specifically has all of that character, that charm, that history, the honesty and sensibility about it that really resonates with the brand.”
The distillery in Muenster also made an ideal location for Weber Ranch due to the quality of water and the physical distillery.
“Trinity aquifer produces beautiful water that had the right balance for creating Weber Ranch,” said Applbaum. “The building is very large, which allows us to be able to scale and grow, and the copper stills that are there are amazing and make a beautiful Weber Ranch vodka.”
Agave
The group behind Round 2 Spirits previously worked together to create and build Patrón Tequila, equipping them with great experience in agave and the distillery industry. This familiarity inspired the making of Weber Ranch Vodka, an exciting deviation that introduces the classically tequila-associated ingredient to the vodka distilling process.
“Blue Weber Agave is a truly unique plant that results in a remarkable spirit, not relegated to just tequila,” says Antonio Rodriguez in a press release. Rodriguez, Weber Ranch’s master distiller and former production director at Patrón Tequila in Jalisco, Mexico continues stating, “While Weber Ranch Vodka is indeed a vodka, our use of agave allows us to formulate subtle, smooth flavor notes of tropical fruit and citrus. This unique blend not only enhances classic vodka cocktails but lends itself perfectly to traditional agave-based drinks such as a ranch water or paloma. The immense versatility of this spirit is what makes it extraordinary.’
“We were fully aware of what Blue Weber Agave could produce in tequila. If you apply a different process to it, the result can be a truly exceptional vodka that’s fresh, bright, and clean,” relayed Applbaum. “Although difficult to craft due to the nearly seven-year growth period of agave … it requires a lot of patience, time, and commitment, it’s more costly, but you definitely reap the benefits of your investment.. It’s a completely unique experience.”
Weber Ranch Vodka is gluten-free, carb-free and additive-free. It’s distilled with just agave and water. For more information about the vodka. visit weberranch.com, and for more information about the company behind the vodka, visit round2spirits.com.
Introducing Michael Flatley’s Debut Signature Irish Whiskey
Noted Irish dancer Michael Flatley has introduced Flatley Whiskey: The Dreamer – his inaugural signature Irish whiskey from a series of unique blends.
The Irish whiskey is developed in collaboration with master blender Noel Sweeney and distilled at the Great Northern Distillery.
Flatley expressed, “Irish whiskey, similar to Irish dance, encapsulates the core of Ireland— its past, its spirit, and its potential to unite people in festivity.
“With ‘The Dreamer’, we’re capturing the essence of Irish custom, the dreams that energize us and the individuals that inspire us.”
Flatley Whiskey has signed a distribution deal in Ireland with premium spirits distributor Dalcassian Wines & Spirits who are stocking bars, hotels, and independent stores across Ireland.
Irish grocery retailer SuperValu is also offering the whiskey in over 175 stores across the country.
Conor O’Flynn, SuperValu whiskey buyer, stated, “We champion all Irish producers and we’re proud to stock some of Ireland’s newest and most exclusive Irish whiskey brands. This is a truly appealing whiskey blended in conjunction with one of the best master-blenders, Noel Sweeney.
“It offers exquisite taste and premium quality, and excellent value. We are confident that our customers will really value this addition to our spirits selection.”
The whiskey is expected to hit the international market soon, starting with a premiere release in the United States during the upcoming summer.
Committed to perfection, Michael Flatley involved himself in every step, from blending to designing the bottle that houses Flatley Irish Whiskey.
Flatley, a noted collector of the Irish Whiskey, conceptualized the idea of this drink during the renovation of his residence, Castlehyde, located in Cork.
The owned Sweeney made a comment stating, “This exquisite five-year-old triple-cask blend is a fusion of grain whiskey and a twice-distilled malt, matured in former casks of bourbon, port, and Pedro Ximenez sherry. The result is a perfect representation of the traditional Irish Whiskey, having smooth complexity.”
Each whiskey bottle adorns the Flatley family crest, honouring his father, who continues to be his greatest hero.
“Irish Whiskey was a favourite of my father’s. It was through his passion that I came to appreciate its complex flavours. So, it’s a very proud moment to launch Flatley Irish Whiskey, as I know he will be smiling down on me,” Flatley added.
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By Diebold Nixdorf
By KNAPP
By Lobster Council of Canada
Beer Nut: The Ultimate Starting Lineup of Beers to Try
Baseball season is in full swing, and America’s favorite pastime has always gone hand-in-hand with beer.
But what if beer actually played baseball?
Before you call someone to have me committed, hear me out: Beer styles have various aspects which make them suitable for different purposes – just like ball players. So I thought it would be fun to imagine which styles would play various positions on the diamond.
While I had to limit the number of styles to a starting nine, I tried to choose a wide breadth of styles, just like a good baseball team would have a lineup that showcased an array of talents needed to win.
So let’s start with the catcher position: I think a stout would be the perfect fit for the backstop position. Stouts are one of the most classic styles in beer history, and there’s a certain solidity to them that often makes for slower drinking. And just like some catchers have some pop in their bats, stouts (the imperial kind) can sometimes be power hitters.
Porters are my choice for first base. Just as some catchers move to first base later in their careers, porters are historically linked to stouts. But in this thought experiment, I switched the order, because stouts grew out of the porter style. But just as a catcher and first baseman both have to be good with their gloves, both stouts and porters have to have good roasted malt backbones, which keep them sturdy and well-grounded. And these days, some porters can be as powerful as stouts.
Second base belongs to a wheat beer. There are different types of wheat beers, but I think they all fit at second base. They’re mostly light-hitting and sweet and usually not in the spotlight. But no team is complete without one.
Pilsners get my nod for shortstop. It’s a crucial position and a great one can make all the difference in the world. You’re not looking for a lot power from the slot, but it needs to be sleek and smooth (either in fielding or flavor).
Third base is represented by an Oktoberfest. This position secures one end of the infield, much like how Oktoberfest beers secure the autumn season in the beer calendar. This style is another type of fall classic.
In the left field, we find a barleywine. With plenty of heft in its swing (or swig), it doesn’t need to be particularly agile or defensive. Besides, after you’ve had a few barleywines, you’d probably find yourself moving a bit slower and feeling less inclined to defend yourself, either physically or mentally.
The center field is definitely the place for a saison. It’s light, highly carbonated, and often adds a hint of spice to the mix. Saisons are great for kick-starting the lineup, especially when they’re infused with some zest (either orange or lemon). They are also generally quite appealing to look at, much like an impressive catch by the star center fielder.
A bock beer has dibs on the right field. Both right fielders and bocks come in various types, but both generally need a good dose of strength. Right fielders can have strong arms and/or big bats, while bocks can pack a punch in terms of both taste and alcohol level.
On the mound, of course, is our pitcher, the IPA. Along with its battery-mate the stout, the IPA is the most important position (at least these days when looking at popularity) on the diamond. And IPAs have an arsenal of pitches, just like an ace: fastballs (double IPAs), change-ups (session IPAs), curve balls (black IPAs), and knuckleballs (New England IPAs).
Which beers make your starting lineup?
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Koloa Rum Company Launches Exclusive ‘Rum Rusher Cocktail’ in Honor of Partnership with the Las Vegas Raiders
KALAHEO KAUAI, Hawaii, May 13, 2024 /PRNewswire/ — Known as “The Spirit of Aloha” and The Ultra Premium Rum of the Las Vegas Raiders, Koloa Rum Company is delighted to announce the launch of its new Rum Rusher Hawaiian Rum Cocktail in collaboration with the Las Vegas Raiders. This exciting partnership marks the continuation of a thrilling union between the two iconic brands, allowing fans to experience the fusion of Hawaii culture and Raiders spirit.
Packaged in a convenient four-pack, Raider Nation can purchase the Rum Rusher at multiple liquor stores throughout Nevada and Utah. In addition, individual Rum Rusher cans will be available for purchase at the Koloa Rum Company Store in Lihue, HI.
The Rum Rusher Cocktail is a result of a dynamic ongoing partnership between Koloa Rum and world-renowned mixologist Tony Abou-Ganim. As one of the leading bar professionals and industry pioneers, Abou-Ganim’s expertise has been instrumental in crafting this unique and flavorful cocktail.
Boasting 15% ALC/VOL, the Rum Rusher is a harmonious blend of Koloa White Hawaiian Rum, natural flavors such as orange, pineapple, and lime juice, as well as organic agave syrup. It will be available in sets of four 12 fl. oz. cans (355 ml).
“The Rum Rusher Cocktail is a testament to our commitment to creativity and innovation, and embodies the essence of Koloa Rum and the Raiders,” said Bob Gunter, president and CEO of Koloa Rum Company.
Koloa Rum invites fans to taste the bartender version of the Rum Rusher at the Twitch Lounge and concourse bars inside Allegiant Stadium.
Koloa Rum encourages fans to drink responsibly. To find the Rum Rusher near you, visit KoloaRum.com.
See HERE for high-res image. Courtesy of Koloa Rum Company.
About Koloa Rum Company
Established in 2009, Koloa Rum Company produces artisanal, single-batch Hawaiian rum and ready-to-drink cocktails at its distillery in Kalaheo, Kauai and operates the island’s first and only distilled spirits Tasting Room and Company Store. The company’s award-winning portfolio includes its premium Kauai White, Gold, Dark, Spice, Coconut, Cacao and Coffee rums in addition to ready-to-drink cocktails. Products are available for purchase online, at select retailers nationwide, and in Western Canada, Italy, Germany, Austria, Czech Republic, France, the UK, Ukraine and Japan. For more information, visit https://koloarum.com/.
MEDIA CONTACTS:
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SOURCE Koloa Rum Company
Pebble Beach Food and Wine Festival to Return in 2024: Rediscovering its “Roots
Pebble Beach Food & Wine took place April 4-7, 2024
After a long break that was palpable to gastronomes and vinophiles, the proclamation that Pebble Beach Food and Wine was making a spectacular comeback in 2024 sparked mixed reactions for me. On one side, it was one of the leading food and wine festivals in the U.S., recognized for a level of grandeur and star attraction that is only challenged by Aspen Food and Wine. As someone that covers food and wine, it should have been an obvious choice to participate. However, my identity as a BIPOC gave me a moment to reflect. I’ve been to Pebble Beach Food and Wine before the break and under the previous management. To say the least, the most color I’ve seen in these gatherings is in the wine glasses, not represented by the people holding them. As mentioned before, my apprehension wasn’t about the culinary arts; the names of Maneet Chauhan and Stephanie Izard had me sold. It wasn’t about the wine; with brands like Bouchaine, Laurent-Perrier, Kosta Browne among the list. It also wasn’t about The Inn at Spanish Bay at Pebble Beach. The issue was a disregard for diversity and inclusion. How would the festival’s new leadership tackle this? Upon knowing about a couple of key partnerships, it was clear that they had addressed this in a significant way!
Even before the official reveal of talent, brands, and seminars, two things stood out to me and ultimately determined my attendance, after my initial reservations. The first was the participation of A21, a marketing production company founded by CEO Brett Friedman. Friedman’s company has a history of managing festivals of this size with annual events such as Atlanta Food & Wine, South Beach Food & Wine, and Whiskies of the World Tour. I have attended several of A21 events, so I understand the level at which his team conducts these events. A21 events always have a variety of activities and, more importantly, a diversity of attendees. Perhaps it’s the demographics of the A21 staff, including the leadership. Or maybe it’s the locations of the events. Talking to Friedman, it became clear that it’s his overall strategy. While all businesses appreciate money, do they value diversity at the same time? A21 has shown that they indeed do!
This brings me to the second reason, The Roots Fund. Led by Ikimi Dubose-Woodson and Carlton McCoy, their mission is to “nourish and enrich the lives of communities of color in the wine industry.” Although the mission is simple to describe, figuring out how to cooperate and incorporate BIPOC is a bit more complicated. More often than not, we see symbolic gestures used as a checkbox. A personal “favorite” is hiring a Chief Diversity Officer quickly, almost as if that would solve all diversity issues in an instant. But then a decade later, the same company shows minimal improvement in diversity, especially at the executive level. This is not what Dubose-Woodson and McCoy stand for. Knowing them and their work intimately, I can confidently say that they do not associate with those who make empty gestures but instead with those who perform. Meaning, they provide real opportunities for BIPOC communities to show what we are capable of and to be rewarded for it (They appreciate the green too!).
“Pebble Beach Food & Wine has been a staple in food and beverage for years. Looking at the list of chefs, brands, and partners, inclusivity is being paired with luxury. The Roots Fund is representative of an inclusive beverage space, so to be involved as the wine direction team shows the industry changing before our eyes. Pebble Beach Food & Wine is a changemaker in hospitality.” – Ikimi Dubose-Woodson, CEO of The Roots Fund
Dubose-Woodson, McCoy, and her team were involved in almost every facet of the festival which is the true partnership communities of color have been ready for.
Pebble Food and Wine brought back many of festival goers’ favorite activities and seminars. Patrons who purchased a Diamond Package (three package types: Diamond, Platinum, and Gold) had the opportunity to play on the legendary #1 public golf course for 18 holes. Later that evening the festival kicked off with Coast to Coast with The James Beard Foundation: Opening Night. All ticket holders had the opportunity to sample cuisine from James Beard Award winners and nominees like Justin Sutherland of Northern Soul, Brandon Jew of Mister Jew’s, Reem’s Assil of Reem’s California, and several more.
Keith Corbin of Alta Adams at James Beard Opening Night Event
The first night was highlighted by a seminar titled “Nick Gislason on Flavor,” which was hosted by FINE+RARE. Those who are wine lovers may recognize the name Nick Gislason. He holds the role of Director of Winemaking at Screaming Eagle and the Technical Director of Lopez Island Community Fireworks. Additionally, he is the co-founder of Hanabi Lager, a brewery in Napa, CA. The name Hanabi originates from the Japanese word for firework. Despite his technical training in winemaking, Gislason shared that his approach is more flavor-based, heavily relying on taste, sight, and smell, which he believes are the most acute instruments for winemaking and brewing.
Next was “Wines Views” at the Pebble Beach Golf Course located at The Lodge at Pebble Beach.
Friday was a busy day filled with events at The Inn at Spanish Bay and the sister property, The Lodge at Pebble Beach. Shuttles were available for transportation between the properties. However, due to the need to be in multiple places at the same time, I relied on the official automotive partner, Volvo. They provided courtesy rides in their hybrid or fully electric SUVs, which ensured timely arrival and maximized the experience.
The morning began with an Introduction to Tempos Vega Sicilia and Tempranillo, where various Spanish wines were showcased:
Oremus Mandolas 2020, Furmint
Bodegas Benjamin de Rothschild & Vega Sicilia, Macán 2018, Rioja 100% Tempranillo
Bodegas Pintia, Pintia 2018, Toro 100% Tempranillo
Bodegas Alion, Alion 2019, Ribera Del Duero 100% Tempranillo
Bodegas Vega Sicilia, Valbuena 2017, Ribera del Duero, is composed of 96% Tempranillo and 4% Merlot.
Bodegas Vega Sicilia, Unico 2013, Ribera del Duero, is a blend of 95% Tempranillo and 5% Cabernet Sauvignon.
Oremus Aszú, 5 Puttonyos 2016, varieties include Furmint, Harsevelu, Zeta.
The next event, the diSHEd Lunch, was a celebration and conversation of food, wine, and women which saw the participation of some of my she-roes in the field of food and wine. Esteemed chefs such as Lindsay Autry, Maneet Chauhan, Valerie Chang, and Elizabeth Falkner graced the event, offering more than just the meals on their plates. They shared their personal experiences in their culinary journeys as women and responded to inquiries from an appreciative audience.
Following a much-deserved rest, I made my way to The Beach & Tennis Club at the Lodge at Pebble Beach for the California Coastal Pacific Feast, hosted by James Beard Award recipient Jeremiah Tower. The event, a walk-around tasting, felt like a personal episode of “Noël – this is your own California Life.” I had the pleasure of seeing some of my favourite chefs and friends such as Dustin Vallete from The Matheson, Michael Chang from the Foray, Matt Horn from Horn Barbecue, and Michael Rotondo from Coastal Kitchen.
The spirit brands present were all exceptional, but the one that stood out for me was The Art and Legacy of Tequila with Casa Obsidiana, scheduled for 10am. Jean-Charles Boisset, a legend renowned for his esteemed JCB Collection of wines and co-founder of Obsidiana, a premium tequila, had made an appearance. I hadn’t seen him for a few months, so I took the opportunity to jokingly tell him that “only you can get me to drink tequila at this time of the morning.” Francisco Quijano, one of just ten certified Master Tequileros globally, guided us through a taste testing of Casa Obsidiana’s three distinct tequilas: Blanco, Reposado, and Añejo. To sustain myself through the day, I had to consume about three bottles of Icelandic Glacial Water. Maybe next time we should create bespoke “Tequila at Ten” tees for anyone who comes along.
Tasting Pavilion at Pebble Beach Food and Wine
I’ve expressed this opinion before – imagine a food and wine festival without a Grand Tasting? The Tasting Pavilion embodies the essence of the Pebble Beach Food & Wine event. For two days (Saturday and Sunday), it gathers all festival attendees and workers under one roof. Elite chefs, genius winemakers, craft spirits, special event features, and music converge into a single spot for the indulgence of connoisseurs. If you aren’t able to attend the other events during the four-day celebration, this event provides a literal and figurative taste. I participated for about 90 minutes, which included some time spent developing my summer tan in the VIP Cabanas before I went back home.
The Happy Hour event, ‘Burgers, Bourbon, and Bordeaux’ was held at the fire pit on the back patio of The Inn at Spanish Bay. Culinary creations were provided by John Tesar, David Rose, Alvin Cailan, Leonard Botello IV, and Anna Marie Bayonito, making it challenging not to eat too much before the main dinner. But then I saw Keith Corbin of Alta Adams, grinning widely as he served brisket. I can’t deny I had my fair share. The presence of both bourbon and Bordeaux required I sample his dish with both separately.
After a small respite, I made my way to dinner. Being a big fan of Barbuto in NYC, I opted for the Quality Italian Dinner: A Feast with Culinary Masters hosted by Jonathan Waxman. Mixologist Jason Asher, along with chefs Giorgio Rapicavoli, Angela Tamura, and James Trees served up a five-course meal that had guests feeling like they were dining in Italy. Special kudos must go to Hue Society Sommelier of the Year Cassandra Felix and Beverage Director Molly Brooks, as the whole evening ran with clockwork precision.
My night concluded at the official After Hours: An Exclusive Late Night Event presented by Southern Glazer’s Wine & Spirits. Savoring cocktails, spirits, and wines from the ‘Southern G’ family while reflecting on the day with friends and colleagues was the perfect end-of-day pairing.
Sunday Jazz Brunch at Pebble Beach Food and Wine
Last day before heading home up the coast. It ended with a Michelin-starred chef at the Lodge at Pebble Beach’s Fairway 1 Complex, Rogelio Garcia of Auro in Napa Valley. Garcia was hosting To the South, With Love: A Southern Jazz Brunch. Patrons enjoyed crafted dishes by Peter Armellino, Rogelio Garcia, Angela Herrera, Jeffrey Jake, Barb Batiste, and Michael Chang, while grooving to live jazz music by Steve Lucky Trio.
Reflecting on this year’s Pebble Beach Food and Wine, the diversity observed did not merely enhance the event—it redefined it. It elevated a prestigious affair into a cultural celebration, showcasing the profound impact of inclusion. The flavors became more vivid, the conversations deeper, and the overall experience significantly more enriching. Diversity proved to be the secret ingredient that rendered this year’s gathering truly outstanding. Here’s to hoping that this formula continues to be embraced in the years ahead.
Pebble Beach Food and Wine returns April 10-13, 2025.
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Koloa Rum Company Launches Exclusive “Rum Rusher Cocktail” in Honor of Partnership with Las Vegas Raiders
KALAHEO KAUAI, Hawaii, May 13, 2024 /PRNewswire/ — Referred to as “The Spirit of Aloha” and the Ultra Premium Rum of the Las Vegas Raiders, Koloa Rum Company is thrilled to publicize the introduction of its new Rum Rusher Hawaiian Rum Cocktail in alliance with the Las Vegas Raiders. This exhilarating association signals the perseverance of a thrilling harmony between the double iconic trademarks, enabling enthusiasts to undergo the merger of Hawaii culture and Raiders spirit.
Enclosed in a handy four-pack, Raider Nation can secure the Rum Rusher at several liquor outlets throughout Nevada and Utah. Furthermore, single Rum Rusher cans will be on hand for acquisition at the Koloa Rum Company Store in Lihue, HI.
The Rum Rusher Cocktail is a by-product of a vibrant ongoing accord between Koloa Rum and globally recognized mixologist Tony Abou-Ganim. Being one of the mainline bar pros and field trailblazers, Abou-Ganim’s proficiency has been pivotal in devising this distinctive and tasty cocktail.
Claiming 15% ALC/VOL, the Rum Rusher is a harmonious mix of Koloa White Hawaiian Rum, natural flavorings like orange, pineapple, and lime juice, plus organic agave syrup. It will be obtainable in sets of four 12 fl. oz. cans (355 ml).
“The Rum Rusher Cocktail is a testament to our commitment to creativity and innovation, and embodies the essence of Koloa Rum and the Raiders,” said Bob Gunter, president and CEO of Koloa Rum Company.
Koloa Rum invites fans to taste the bartender version of the Rum Rusher at the Twitch Lounge and concourse bars inside Allegiant Stadium.
Koloa Rum encourages fans to drink responsibly. To find the Rum Rusher near you, visit KoloaRum.com.
See HERE for a high-res image. Courtesy of Koloa Rum Company.
About Koloa Rum Company
Established in 2009, Koloa Rum Company produces artisanal, single-batch Hawaiian rum and ready-to-drink cocktails at its distillery in Kalaheo, Kauai and operates the island’s first and only distilled spirits Tasting Room and Company Store. The company’s award-winning portfolio includes its premium Kauai White, Gold, Dark, Spice, Coconut, Cacao and Coffee rums in addition to ready-to-drink cocktails. Products are available for purchase online, at select retailers nationwide, and in Western Canada, Italy, Germany, Austria, Czech Republic, France, the UK, Ukraine and Japan. For more information, visit https://koloarum.com/.
MEDIA CONTACTS:
Jenerate PR
Jennifer Polito
Dianne Mercado
jennifer@jeneratepr.com
dianne@jeneratepr.com
(808) 281-2088
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SOURCE Koloa Rum Company
Michael Flatley Unveils New Irish Whiskey Brand
Former Riverdance and Lord of the Dance star Michael Flatley has launched a new Irish whiskey.
The five-year-old spirit, which is called “Flatley Irish whiskey” and is branded “The Dreamer”, has been created in partnership with master blender Noel Sweeney. It is distilled at the Great Northern Distillery in Co Louth, which is owned by the Teeling family.
Mr Flatley is a long-time collector of Irish whiskey, and his family crest adorns each bottle in a nod to his late father.
It is expected the whiskey will be launched in the United States later this summer, with a worldwide launch in 2025.
“Irish whiskey was a favourite of my father’s,” said Mr Flatley. “It was through his passion that I came to appreciate its complex flavours. So, it’s a very proud moment to launch Flatley Irish whiskey, as I know he will be smiling down on me.”
“I brought in the very best team led by CEO Jim Clerkin, renowned in the international drinks industry, master blender Noel Sweeney and Pierrick Bouquet, who was the genius behind some of the most successful wine and spirits brands internationally.”
Mr Sweeney, formerly of Cooley Distillery and Powerscourt Distillery, said: “This five-year-old triple-cask blend combines grain whiskey and double-distilled malt matured in former bourbon, port and Pedro Ximenez sherry casks.”
Flatley Whiskey has signed a distribution deal here with Dalcassian Wines and Spirits, which is stocking bars, hotels and independent stores throughout Ireland.
SuperValu, a grocery retailer, is stocking the whiskey in over 175 stores nationwide. The recommended retail price is €45.