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Raise Your Glasses: Five Holiday Brews to Usher in the Festive Season
Last week, for the first time in my life, I bought a whole pomegranate.
My face must have showed immense pride. I wanted to share this moment with the grocer as they input the code — 3440. Unfortunately, I was using the self-checkout.
The decision to buy a pomegranate was part of a personal quest to eat more fruits in season. Until late November, it had all been about the apples. Now, I’ve diversified to pomegranates and satsuma mandarins.
Before delving further, let’s clarify that this is not an article about nutritious nibbles; it’s a piece about yuletide beverages, specifically festive brews.
During the Christmas period, you witness a wide variety of options ranging from the robust, ageless, comforting beers to the most gimmicky combinations of peppermint, eggnog, and hot chocolate, yet they remain endearing despite their gimmicks.
We consume seasonal fruits since they’re at their peak freshness. Festive beers are novel in a distinct way: they symbolize a brewer’s creativity, encapsulating the tastes and sentiments of the season and reviving familiar images, flavors, and aromas that are called forth only around this time by tradition and nostalgia.
Unlike wine, I don’t intend these brews to accompany specific dishes, although some might complement your Christmas feast quite well. I prefer to savor them based on the memories they conjure up in my mind, even ones dating back to times prior to my legal drinking age.
This roundup has to start with an American classic, a celebration of the hops that helped launch this craft beer thing, and an IPA that, with its ruby red label depicting a cozy, snow-covered log cabin, rings in the holidays.
For 42 years, the pioneering California brewery Sierra Nevada has put out the fresh-hopped “Celebration,” originally named in 1981 not for the holiday season but the September harvest season. The beer stands as the earliest, if not longest-running example of the American-style IPA. No orange juice haze. No mango or melon. Pure pine and caramel malt.
Sierra Nevada uses minimally processed hops — Cascade, Centennial and Chinook — keeping the whole-cone for the brew rather than having them chopped or pelletized.
“The whole-cone hop version is not only a nod to traditional beer brewing techniques, but it’s believed that whole-cone hops retain extra intensity and flavor and therefore impart more genuine hop character to the final beer,” communications director Ashlee Mooneyhan told me.
In September, the Sierra Nevada brewing team traverse the Pacific Northwest collecting hops for the Celebration beer, rushing to get them back to the brewery to retain all their fresh flavors.
“Upon arrival of the hops at the brewery, the diligent team jumps into action, preparing the unique equipment needed for dry-hopping this particular beer”, said Mooneyhan. “Despite being one of the most labor-intensive brews Sierra Nevada creates, it’s also one of the most awaited and talked-about beers annually.”
About three Thanksgivings ago, Christian McMahan, the co-founder of Double Down, realized his love for peppermint, given it was accompanied by chocolate. Someone brought peppermint bark to his home, a treat that completely captivated him.
“I promptly researched it, diving into its historic creation by Williams-Sonoma and its immense popularity in the US,” said McMahan about the delicacy. “The following Monday started with a conversation with our Head Brewer Brian Wells, where we concluded ‘we need to figure this out’.”
The “it” that McMahan and Wells finally cracked was the secret to creating the perfect peppermint-chocolate beer. They discovered that by brewing a stout with consecutive layers of dark chocolate, and bouncing it off with a fresh peppermint note for balance.
When you request “Peppermint Bark” at the Double Down’s Worcester taproom, which is connected to Peppercorn’s Grille & Tavern on Park Avenue, what you receive is a glass with a chocolate-enriched rim rolled in finely crushed peppermint candies.
Greg Carlson, the chief brewer at Redemption Rock, prefers beers that are strong and have a pronounced malt taste, especially around the holiday season.
Carlson was on a mission to find a lager to include in Redemption Rock’s December lineup. He found his muse in Biere de Noel, or Christmas beer, which is alternatively an ale. In keeping with tradition, brewers would announce the release of these special beers ahead of the holidays, as a token of celebration. These beers would often have a distinctive taste – either being quite rich or having a spicy note to them. Despite this, most of these special brews tend to be ales.
Carlson crafted Biere de Fete using the distinctive features of a Christmas ale, resulting in a tantalizing, malt-rich lager.
“Its aroma is distinctively spicy, complemented by full-bodied flavors of dark fruit and toffee. It provides just the right amount of sweetness and power to delight you during the festive season, without becoming overpowering, as that’s not our brewing style,” he mentioned.
The spice mix for Biere de Fete is locally sourced from Worcester’s SpiceNectar. They operate from the Worcester Food Hub, preparing a unique, hand-roasted combination of four spices: Ceylon cinnamon, cardamom, clove, and black pepper.
Dark, spiced Winter Warmer ales can invoke a yearning for a snowstorm, giving you an excuse to stay indoors – maybe perched on a wooden bench in a Barre barn — observing the snowfall, cherishing the tranquility.
Stone Cow has acknowledged the historic English tradition of wassail. This beverage, traditionally made from hot mulled cider, wine, or ale and sprinkled with spices, was shared from one household to another. Giving a wassail to your neighbor, Stone Cow co-founder Sean DuBois said, signified an omen for a bountiful harvest—an act the farm brewery highly values.
The Winter Wassail, attractively bottled, is brewed with distinct flavors of cinnamon, ginger, and cloves, and then aged for a year nestled in American oak whiskey barrels accompanied by orange peel, cranberry, and honey.
The conclusion of my write-up occurs where I usually initiate the festive season with a bottle of Tröegs blend of cherry, honey and spice ale poured into an ornate chalice that I slowly sip while garnishing the Christmas tree.
Perhaps I joined the Mad Elf fan club a bit late, or perhaps my timing was perfect. In any case, this beer is meant to be enjoyed in the spirit of celebrations, brushing aside any worries or qualms.
The Pennsylvania brewer made the first batch of Mad Elf in 2002, and it proved mischievous from the outset.
Founders Chris and John Trogner retired for the night after adding the cherry and honey to the mix, according to Jeff Herb, Tröegs’ marketing and communications coordinator. When they returned, they found about half the batch spilling down a drain, with the fermentation cellar covered in a foamy mess.
“That didn’t deter them, though,” shared Herb. “They bottled it, and the rest is history. The Mad Elf is one of the beers that really helped put Tröegs on the map.”
The early recipe for Mad Elf called for 300 pounds of honey. Today, the recipe requires a whopping 25,000 pounds, harvested from the same beekeeper in Carlisle, Penn., and combined with five varieties of tree-ripened cherries.
The honey and cherries are paired with chocolate malt and a spicy Belgian yeast for the cheeriest beer — and at 11% ABV it will leave you cheery — you’ll find.
This article originally appeared on Telegram & Gazette: Beyond Beer: Five festive beers to help raise your holiday spirits
Revolutionizing the Wine Industry: How Your Business Can Benefit from the AI Sommelier
A service robot serves wine (3d rendering)
The wine industry is experiencing a significant shift with the integration of Artificial Intelligence (AI). This change reflects a movement away from traditional viticulture and enology practices towards a more technologically advanced approach. AI is not just being used in one area, but across multiple stages of wine production: from vineyard management to making the wine itself. These applications of AI have far-reaching consequences for the quality, efficiency, and sustainability of wine production.
One of the companies at the forefront of AI technology in the wine industry is Tule Technologies. Tule has developed a technology called ‘Tule Vision’, which uses AI to monitor the water stress levels in plants. This AI technology allows growers to take a short video of their plants; the AI then analyses these videos and provides them with information about the midday leaf water potential, which is an indicator of how thirsty the plants are. This information is crucial to growers, as it helps them to make informed decisions about the health of their vineyard and the quality of their grapes.
Bouchaine Vineyard in Napa Valley is another example of how AI is being used within the wine industry. They utilize sensors from Cisco Systems to collect data on environmental factors such as temperature, light intensity, and humidity – all of which are critical factors in grape cultivation. This wealth of information is then processed by AI algorithms, which provide insights that are invaluable when it comes to maintaining the soil, detecting diseases, controlling pests, and irrigating the vineyard appropriately. Beyond this, the ability of AI to process large data sets means it is now being used to provide weather forecasts. AI’s predictive analysis allows vineyard managers to prepare for various weather conditions, protecting their harvest from threats such as drought or excessive rainfall.
Have you heard about the new favourite of the vineyards, Wall-Ye? Increasingly, vineyards are adopting AI robots to support the grape harvesting process. These machines are capable of monitoring plant health, recognizing the right time to pick grapes, pruning, and de-sucker (removal of shoots from grapevines). As we witness advancements in AI horticultural technology, the industry harbours high hopes for precision harvesting. This includes observing each individual grape and determining the ideal time to harvest each one.
The scanning of a grape bunch helps to assess crop quality and suitable cultivation parameters using artificial intelligence to further produce top-quality wine.
AI is gradually integrating into the winemaking process, primarily during the significant stage of fermentation. AI-operated systems can monitor and alter fermentation conditions in real-time, assuring uniformity and superior quality across wine batches. In particular, the application of AI in the fermentation process has led to a more regulated and consistent production process. By minimizing the chance of fermentation errors, wine producers have enhanced their ability to consistently produce high-quality wine. This technology also contributes to time savings and reduced waste in the winemaking process and enables winemakers to experiment with new flavors and wine styles with increased precision and confidence. This is beneficial for improving environmental, social, and corporate governance (ESG) practices and testing a broader array of wine palettes.
AI is also reforming the consumer aspect of the wine industry. Wine apps such as Vivino and Hello Vino are utilizing AI algorithms to help wine connoisseurs select an ideal bottle. The apps provide recommendations based on images, text, and flavor profiles. A recent project named “WineSensed” demonstrated the potential of using human inputs in AI, especially in understanding tastes. This project involves a substantial multimodal wine dataset that includes images of wine labels and reviews from the Vivino platform. It resulted in the development of a low-dimensional concept embedding algorithm that blends human experience with automatic machine similarity kernels, thus improving the comprehension of flavor perception and wine selection. Additionally, AI-powered chatbots are being employed for customer support, offering instantaneous responses and wine-related information, including tasting notes and pairing suggestions. This technology allows wineries to create personalized experiences for customers, thereby boosting engagement and satisfaction.
Stacked barrels of wine at a wine distillery
Effective management of inventory is key within the wine industry. AI is a vital component in both the management of inventory as well as in optimising the supply chain within the wine sector. Analyzing data in real-time, such as trends within consumers and the dynamics of the market, AI algorithms predict demand, manage stock levels and enhance the supply chain. Not only does this decrease costs and mitigate risk of spoilage, it also makes certain that products reach consumers in a timely manner. Furthermore, the quality control process in the production of wine is also being revolutionized by AI. Cameras and sensors powered by AI can observe each and every production stage, starting from sorting of grapes to the process of fermentation, catching details that may be overlooked by human inspection. Such AI equipment can predict outcomes of fermentation and fine-tune elements such as temperature and acidity, in order to enrich flavors and fragrances.
The human-like cyborg is seen enjoying a glass of wine. An inebriated cyborg quoting, “Cheers!..”
The wine industry is set for further integration of AI technologies which will supply critical agricultural knowledge derived from imagery and data analysis. One clear sign of this is the application of AI in online wine tasting sessions, showing a shift towards a more analytical, data-focused method to understand and classify wines. This not only stands to improve the quality and regularity of wine production, but could also stimulate the development of fresh wine varieties and tastes, informed by data and consumer analysis. Therefore, the incorporation of AI in wine tasting and selection is changing the way both consumers and wine manufacturers approach wine. AI algorithms, using data evaluation and machine learning, are enabling a more thorough understanding of consumer preferences, hence aiding in the development of wines that match these preferences. Moreover, these advancements pave the way for creating more delicate and varied wine profiles, catering to a wider range of tastes.
Nonetheless, the introduction of AI in the wine industry doesn’t come without its obstacles. Winemakers are cautiously negotiating the balance between preserving the traditional craftsmanship of wine production and incorporating sophisticated technology to remain competitive and satisfy changing consumer demands. In particular, many wineries, specifically smaller ones, may not have the necessary resources or knowledge to employ AI solutions. However, as the industry continues to progress, the role of AI in improving processes, boosting product quality, and enhancing customer experiences is anticipated to increase, indicating a new stage of innovation in the wine industry.
In conclusion, AI’s role in the wine industry represents a fusion of traditional winemaking artistry with contemporary technology, opening the way for more exploratory and personalized wine experiences. As AI continues to advance, its uses in wine palette experimentation and optimization are set to become more common, presenting exciting opportunities for both wine manufacturers and wine lovers. Regardless, AI is quickly transforming the wine industry, providing new potential for boosting the quality and productivity of wine production. From vineyard management to customer engagement, AI technologies are equipping wineries with the necessary tools to invent and acclimatize in an increasingly competitive market. The future of wine production, under the deepening influence of AI, promises to be both thrilling and revolutionary.
Understanding the Distinction: White Rum Vs. Dark Rum
Before you make your next Daiquiri, make sure you’re using the right rum.
Courtesy of Copalli Rum
One morning last month, in the rainforest of southern Belize, I started my day by harvesting two different types of organic sugar cane with a machete — not my usual way to start a Tuesday, but a seriously enlightening one.
At first glance, they were difficult to distinguish from one another. Both were taller than me, and had woody appearances somewhat reminiscent of bamboo. But once we hacked into them, sliced off a six-inch piece and began chewing, their differences became abundantly clear: The black cane had a sweeter, more caramel-like character with hints of blackberries and plums. The red cane, on the other hand, was less intense but had a slightly longer finish, with suggestions of honeydew. It was a visceral lesson in just how complex the world of rum is at all stages of its production.
Related: Love a Daiquiri? Here are 15 Rum Drinks To Try Next
I was in Belize to learn more about Copalli Rum, a relatively young brand that is growing its footprint in the United States, and has had a tremendously positive impact on Southern Belize already. They’ve preserved more than 13,000 acres of rainforest there, grow their cane organically, operate a zero-impact distillery for their agricole-style rums, and invest heavily in programs for the local community. What surprised me was just how bright a light my time there threw not just on the raw materials that go into top-quality rum, but also on how barrel aging affects the finished product.
Later that day, I sat down with the Copalli team to taste not just their excellent white rum, but also a selection of barrel-aged samples of various ages, in order to explore how wood impacts the final liquid. It was a fascinating experience, and embodied so much of what sets white rum and dark rum apart…as well as why that sort of either-or language is often inadequate to fully describe the impact that aging has on the spirit.
“Aging adds amazing complexity to rum, but timing is everything,” explained master distiller Eligio Rivas Fromherz. “As with other spirits, there is seasonality and artistry to aging. Aging adds and enhances rum’s natural flavor notes, taking on characteristics of the wood: The oakiness, caramels, vanillas, and of course color. Over time, the wood has less impact, and the rum starts developing an enhanced sweetness of its own.”
Related: Black Manhattan
But rum (like whiskey) doesn’t age in a smooth, predictable progression. “Often, you’ll find peaks and valleys in the aging process where the balance imparted by the aging hits your palate right or, quite frankly, takes on an unpleasant sharpness,” Rivas Fromherz continued. “More important than the age of the rum is the timing the master distiller uses in the process, the timing and technique of moving rum from the barrels in the precise moment where the balance between the base rum, barrel flavors, and a soft sweetness peak.”
I found this out for myself during the tasting that afternoon: The differences between the white rum and the two-, three-, four-, and five-year samples were significant, and the interplay between the spirit and the wood didn’t appear to be happening at a constant rate. Deciding when to end the barrel aging requires a deft hand and constant tasting on the part of the master distiller. It also highlighted the external factors that affect aging rum.
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Read the original article on Food & Wine.
Revealing the World’s Top Vodka as Per the 2023 New York World Wine and Spirits Competition
Stumbras Premium Organic Vodka wins the top prize at this year’s New York World Spirits Competition.
Early this year, a group of expert judges gathered in an unassuming hotel convention hall in Brooklyn to judge the different spirits category. This was part of the annual New York World Wine & Spirits Competition, which has already become one of the city’s premier tasting events in just a few iterations.
A lot of our time has been spent on covering the top-rated whiskies from that competition. The competition included several surprises that are all worth exploring—if you’re into aged spirits. Now we’re going to explore the realm of vodka. But we need to address an important question: how do you define greatness in a category that is supposedly flavorless by design?
However, vodka isn’t exactly flavorless. It’s often confused with neutral grain spirit, but this is a gross simplification. An outdated one, to say the least. Vodka doesn’t have to be made from grain. It can be distilled from veggies, fruit, honey, starches—we’ve seen compelling examples from all kinds of base ingredients. And it does not need to be neutral in taste or smell. If you harbor any doubts, you should consider tasting the very expression that New York Wine & Spirits Competition heralded as the best of 2023: Stumbras Premium Organic Vodka.
The first organic vodka to ever emerge from Lithuania is made following stringent production guidelines. Its inception is as wheat grown on an organic farm in the heart of the Baltic state. After being distilled, the liquid is filtered through a unique linen-based system. It is believed that this process provides the vodka with its remarkable smoothness and gentle viscosity.
Whether there’s a bit of a gimmick involved can be debated. However, it is undeniable that the wheat at its heart lends a delightful sweetness to the taste. This persists into the aftertaste, leaving you to mull over the enduring subtlety of this characteristic. Indeed, flavour—in vodka.
Make no mistake, this isn’t about flavored vodka. Interestingly, Stumbras also excels in crafting one of those, specifically a cranberry version, which was also lauded by the judges in New York for its extraordinary bitter notes. Having been in this business for over 115 years, the company has finely honed its craft.
Their award-winning organic expression is easily available on American shelves, and is priced roughly at $20 per bottle. The mentioned nuances of its tasting profile make it ideal for pairing with tonic or soda, served over ice. Particularly when you’re adding lemon or lime, as the sour and bitter components of the citrus counterbalance the sweetness of the wheat in the vodka.
Or do the unthinkable: try the 80-proof spirit neat. Maybe you’ll be able to call out some of the same grassy aromatics in the liquid that won over those contest judges back in Brooklyn. Perhaps you, too, will call it one of the more interesting vodka on shelves today. But what you won’t be able to do is call it flavorless.
LITHUANIA – NOVEMBER 25: Mill, Open air ethnographic museum, Rumsiskes, Dzukija, Lithuania. (Photo by DeAgostini/Getty Images)
EU Puts Whiskey Tariffs on Hold until 2025: A Celebration for Virginia Distillers
Virginia’s whiskey distillers are raising a glass tonight after welcome news from Europe. Although it may be too little, too late for some.
Here’s the backstory: in 2018, the Trump administration imposed tariffs on European steel and aluminum. Then, the E.U. hit back, levying taxes on several American products, including a 25 percent tariff on whiskey.
That tariff was ultimately suspended in 2022. However, it was set to come back – and double, to 50 percent – at the beginning of 2024.
Lawmakers like Virginia senator Tim Kaine urged the Biden Administration to act, and just this week, the E.U. announced they were extending the suspension of tariffs at least until March 2025.
“Why not good news about whiskey at year end?,” Kaine asked on Wednesday.
However, some aren’t finding the good news as comforting.
“We lost all of our European business due to tariffs,” Scott Harris shared, co-founder of Catoctin Creek Distillery in Purcellville with his wife, Becky.
Before the introduction of tariffs, 11 percent of their business was in Europe and they had plans to extend it to 25 percent. But, the tariffs essentially made their European business disappear.
“A bottle of our stuff for 75 euros went to 100 euros, and so people would simply shop for something else,” Scott said.
“We’re just collateral damage,” added Becky.
Nevertheless, the Harris’ said they’re happy about the recent news and are now hoping for a permanent solution.
“The problem with trade wars is they introduce uncertainty,” Scott said, “and they make our products uncompetitive overseas.”
(Note: No changes were made as the supplied text was already in compliance with the guidelines provided)
‘Anti-Woke’ Brewers Support Women’s Sports through Riley Gaines Calendar Fundraiser
Founder of 1776 Project PAC, Ryan Girdusky, along with the CEO of Conservative Dad’s Ultra Right Beer, Seth Weathers, deliberated on their ongoing fundraising efforts aimed at eradicating extreme viewpoints from school boards. This discussion took place on ‘The Bottom Line’.
The beer company, Conservative Dad’s Ultra Right Beer, describes itself as “anti-woke”. It gained prominence after Bud Light promoted transgender influencer Dylan Mulvaney. The beer company launched a recent campaign which has so far raised a significant amount of money for the Riley Gaines Center, committed to safeguarding women’s sports.
Conservative Dad’s Ultra Right Beer collaborated with Riley Gaines, a women’s sports activist, to produce the “Real Women of America” 2024 Calendar. This project, as mentioned to FOX Business, is the first-of-its-kind calendar featuring prominent conservative women from America.
In line with this campaign, 10% of revenue from calendar sales has been pledged to the Riley Gaines Center. This donation strives to fortify women’s sports against radical leftist notions aimed at disrupting women’s athletics.
Gaines informed FOX Business that the campaign has been triumphant and managed to gather $20,000 for her group.
University swimmer Riley Gaines and actor Peyton Drew feature in Conservative Dad’s Ultra Right Beer Advertisement Campaign. (Referenced: Conservative Dads Ultra Right Beer / Fox News)
“I am elated to announce that this calendar has already accomplished the feat of raising $20,000 for our association that stands against the perilous woke ideology, thereby protecting women’s sports,” asserted Gaines.
“We need more companies like Conservative Dad’s Ultra Right Beer who are unafraid to boldly support conservative causes like ours!” she added.
According to the Riley Gaines Center’s website, the group “identifies and recruits those targeted by the left” and “trains them to fearlessly, relentlessly, and eloquently defend America’s founding principles and become powerhouse leaders who work in positions of influence to keep America true to those principles.”
Dana Loesch, a conservative radio host also featured in the calendar, told FOX Business that she’s “proud” to help an organization “that uplifts and celebrates actual women as they deserve.”
BUD LIGHT SUFFERS BLOODBATH AS LONGTIME AND LOYAL CONSUMERS REVOLT AGAINST TRANSGENDER CAMPAIGN
Conservative Dad’s ‘Real Women of America’ 2024 calendar. (Conservative Dad’s Ultra Right Beer)
Conservative Dad’s Ultra Right Beer announced the release of its limited-edition pinup calendar on Dec. 6. The calendar features several celebrated conservative women, including Gaines, Loesch, Kim Klacik, Sara Gonzales, Ashley St. Clair, and Peyton Drew, among others. The calendar also includes contributions from Gaines, an OutKick team member.
At the calendar’s launch, Seth Weathers, CEO of Conservative Dad’s Ultra Right Beer, expressed his perspective on current issues. “We’ve reached incredibly absurd times where saying men can’t be women is considered ‘controversial’,” said Weathers. “We hope this calendar serves as a reminder that men can’t replace the beautiful, real women of America.”
Weathers further added, “Beer companies used to symbolize excellent beer, American patriotism, enjoyment, fast cars, and real, beautiful women. We aim to revive these values, but make them even better.”
Ultra Right was launched subsequent to Weathers posting a popular video on Twitter in retaliation against Bud Light’s contentious campaign that featured transgender activist Mulvaney. The heavily promoted beer, containing just four ingredients, is branded as being “100% woke-free.”
CLICK HERE TO READ MORE ON FOX BUSINESS
Weathers’ video gained in excess of 46 million views and stirred up some hostility. The conservative entrepreneur formerly informed FOX Business he remains unphased as resistance from the left is “part of the job.”
The report has contributions from FOX Business’s Aubrie Spady, Kyle Morris and Matteo Cina.
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Tragic Loss: 4 Wisconsin Siblings Killed in Alleged Drunk Driving Accident Involving Open Vodka Bottle
Police reported that the driver, Scott Farmer, holds four previous convictions for operating a vehicle under the influence of alcohol.
Go Fund Me
Just a few days before Christmas, a family from Wisconsin has been devastated after an alleged drunk driver crashed directly into their car, resulting in the death of four siblings, as reported by the authorities.
The victims were identified by the Waupaca County Sheriff’s Office as 25-year-old Daniel Gonzalez, the driver, his 23-year-old brother, Fabian Gonzalez, and their younger sisters Lilian Gonzalez, 14, and Daniela Gonzalez, 9.
Lilian was in her first year of high school and aspired to be a teacher in the future, whereas nine-year-old Daniela aimed to be a cheerleader. Their mother, Paulina, shared these details with local WLUK. Daniel and Fabian, both whom had a shared interest in music, worked under the same shift regime. They spent a significant chunk of their day together, Paulina added.
Waupaca County Jail
According to a criminal complaint issued by the sheriff’s office, they asserted that Scott Farmer, aged 47, was driving his pick-up truck in the wrong direction on Highway 10 in Waupaca County. The incident occurred close to 9 p.m. last Saturday night, and resulted in a head-on collision with an SUV carrying four siblings.
The Gonzalez family conveyed to WLUK that when the accident happened, the siblings were just about three miles away from their home, after having spent the evening together.
Waupaca County’s first responding officer, Capt. Todd G. Rasmussen, noted in the crimianl complaint inspected by PEOPLE, “All were beyond lifesaving measures and were pronounced dead at the scene.”
Shelby Strahl, a driver who stopped along the road immediately after the crash, told WLUK that it was “heart wrenching” when she found out all the victims were siblings.
“We just wanted to hug everybody and offer our condolences and let them know that we were there holding their hands whether they were helped or not,” Strahl told the outlet, choking up.
Farmer faces four charges of homicide by intoxicated use of a motor vehicle and has remained in custody since early Sunday morning, according to the latest Waupaca County jail records. It’s not immediately clear if he has entered a plea or retained an attorney.
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Farmer had four previous charges for driving under the influence, as stated in the criminal complaint document. According to Capt. Rasmussen, he discovered an unsealed bottle of vodka close to Farmer after inspecting the scene of the accident. The Captain revealed that Farmer allegedly expressed to officers that he thought he had merely skidded and hadn’t collided with anyone.
In his account, Capt. Rasmussen claimed that Farmer’s speech was often unclear and his sentences would ramble, making them hard to comprehend. He added that Farmer refused to adhere to his instructions and even attempted to crawl to the truck’s passenger side at one point. The criminal complaint went on to state that Farmer showed signs of agitation and reportedly threatened to physically engage with firefighters who were trying to extract him from his truck.
Upon calming down and responding to the officers’ inquiry, Farmer allegedly thought it was February 12 when asked about the date. He also confessed he had consumed a substantial amount of alcohol prior to the accident, according to the complaint.
Despite prosecutor Veronica Isherwood’s suggestion for the bail to be set at $4 million—an equivalent of $1 million for each of the deceased Gonzalez family members in the accident—a judge decided on a bail amount of $750,000. This was reported byLocal Fox 6 on Tuesday.
“$750,000 after claiming four innocent lives, our children. How is that justice?” questioned the stepfather of the victims, Kurt Schilling, in an interview with WLUK.
Luis Gonzalez-Quizhpe, a cousin of the four siblings, expressed his disappointment over an unfairly low bond amount in a GoFundMe post. He decried the bond amount as a gross disrespect to the invaluable lives of his cousins, stating that no sum could ever equate the value they held in their family and community.
In a bid to cover funeral costs, several GoFundMe pages have been created in support of the stricken Gonzalez family. Upwards of $132,000 has been raised to date. Gonzalez-Quizhpe mentioned that the family has plans to hold a funeral in Wisconsin, followed by burials in their mother Paulina’s home country, Ecuador.
The siblings’ stepfather, Schilling, expressed to WLUK the ineffable significance his stepchildren held in his life. Addressing those with substance abuse issues, he pleaded for responsibility and consideration for others, underlining the devastating effect their actions had had on his family.
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Unveiling the Top Ten Wines of 2023: A Wine Writer’s Perspective
Wines being poured for a tasting in Napa Valley
When musing over the attributes that categorize a wine as “the best”, it’s the bottles that delivered joy, astonishment, or pleasure that come to my mind—points and ratings rarely make an impact. However, I admit, the vindication felt when a wine I enjoy also boasts a high score or rating is undeniable. To keep things uncomplicated, I like to channel Ernest Hemingway’s perspective, who encapsulated the essence of wine perfectly in A Moveable Feast: we considered wine as wholesome and common as food, also a magnificent provider of joy, health, and satisfaction. Drinking wine neither symbolized snobbery, sophistication, nor a cult; it was as commonplace as eating and just as crucial to me.
Featured in this year’s list is a new Champagne from Moet & Chandon, a wine that could potentially be its last kind ever bottled, an unexpectedly gentle Syrah from Napa, and a long shot from Armenia. Why not buy a bottle or three, revisit your Hemingway novel, and toast to yet another remarkable year of wine drinking?
Nicolas – Jay Own Rooted Pinot Noir, OR, 2021: Oregon still harbors a few pre-phylloxera ungrafted vineyards, and one of them is owned by the Nicolas-Jay Winery. It’s inevitable that the destructive phylloxera pest will ravage the vines—until then, each bottling is a cherished relic. Post-phylloxera’s intrusion into Europe’s vineyards, leading all to be replanted with grafted vines, the world has very few remaining wines made from original rootstock. This particular bottling was so outstanding that winemaker Jean-Nicolas Méo slipped a bottle into a blind tasting arranged by prominent Burgundy collectors—a tasting that included Grand and Premier Cru Burgundies, and Nicolas-Jay’s Oregon contender. It earned the #2 spot – and none of the collectors could believe that it was an Oregon product (they all, of course, desired a bottle). Given its rapid sale rate (and the looming threat of phylloxera) anyone desiring to sample the luscious cherry fruit, silky tannins, and mesmerizingly complex character of this wine should act promptly.
Moet & Chandon Collection Impériale Création No. 1, FR: This is an exciting new bubbly from a legendary Champagne producer that honors the purest expression of Champagne with a zero dosage finish—I found it to be intellectual and serious but also decadent and joyful. This first-ever release took almost 23 years from conception to bottling—it’s a harmonious blend of seven different vintages, each one aged through a different maturation process and then blended to achieve harmony. Cellar Master Benoit Gouez describes it as “the ultimate expression of Moet & Chandon. To enjoy this you need time, the luxury of time, if you have only five seconds for this wine then it is not for you. We crafted it for the luxury of time.” Take a breath, buy a bottle and savor it with special friends.
Il Conte Villa Prandone IX Prandone, IT, 2022: Made of 100% merlot aged for 15 months in barrel and 15 months in concrete, this richly textured expression comes from Italy’s less well-known Marche region—one that is full of gems to discover such as this one. The nose is ripe with morello cherry and red fruit notes, and on the palate you’ll get warm spices, cassis and a savory note that keeps the wine interesting. Best to open and let breathe in a decanter, or a wine glass, for an hour or so to get the best expression. It is polished and powerful—indeed, the winery notes that it can age up to 50 years. Buy one to sip and one to store. $80
Penfolds Bin 389 Cabernet Shiraz, AU, 2021: The winemaking at Penfolds specializes in composition—putting together the best parcels of grapes to make a near-perfect, artfully balanced wine. This cabernet-shiraz blend brings in fruit from several wine districts which then see aging American oak. The nose alone has a perfume so wickedly seductive you’ll swoon. The first sip reveals layers upon layers of plush fruit tempered by a finish is almost architectural—brilliant structure with polished tannins and remarkable balance. The wine’s nickname “Baby Grange” is for good reason—for $80 this wine delivers a world-class blend of taste and refinement.
Spottswoode Lyndenhurst Cabernet Sauvignon, CA 2020: Spottswoode remains one of the few family-owned wineries still left in Napa, where the Novak family has been working the estate for over 50 years. Today, Spottswood is a solar-powered B-Corp dedicated to organic and biodynamic viticulture. This attentiveness to the land shines through in the wines. The Lyndenhurst is a world-class deal, delivering concentrated flavor in an elegant and polished structure. Slightly dusty tannins, ripe notes of black cherry and cocoa and a finish of currant and spice make this a wine to enjoy today or cellar for 5 -7 years. $89
Sea Smoke Grand Pinot Noir, 2016: Another new wine makes the list this year—this one a rich expression of estate pinot noir hand-harvested and blended from the most exquisite lots of the 2016 growing season. A wine that bottles the ultimate expression of the Sea Smoke Estate Vineyard—blending the best of the best for the purest expression of character, complexity, and age-worthiness. Aged 16 months in barrel and cellared for an additional five years in bottle, the final wine opens with silky, elegant fruit tempered with old world notes of dried herb, black tea –all of which is integrated into a ripe, lush palate of black cherry and strawberry notes. $400
Haynes Vineyard Syrah, Forgeron, Coombsville, Napa Valley, 2021: There are few surprises left in Napa as the region has so firmly rooted itself as the land of Bordeaux varietals, with Cabernet Sauvignon at the top. But this silky, seductive Syrah from the cooler Coombsville appellation totally surprised me with its delicacy, freshness and concentration. The blue-black fruit is succulent, and the tannins have a nice polish but the core of the wine is earthy and nicely structured. Even bigger surprise, the fact that Coombsville sits on the vestiges of a collapsed caldera of an ancient volcano. $149.95
Monteabellon Finca-Matambres Ribera del Duero, 2017: The numerous gold medals awarded to this wine are testament to its overall quality, but it still must taste good and this spicy, soulful expression of Tempranillo from Spain’s Ribera del Duero region delivers on flavor, richness and complexity. I love it’s dark morello cherry richness and the earthy core accented with notes of cedar and cassis. This is a wine you can be serious with, or sip with family by the fire, but what you’ll love most about this wine is the price—avg. $29.99 online—now that is a wine that truly surprises and delights in the best way.
Keush Extremis Sparkling Wine, Armenia, 2018: Established in 2013, this winery produces is the first method champenoise sparkling wine made with indigenous Armenian varietals. Crafted from high-elevation 120 year-old bush vines that have never been grafted, this delicate bubbly brings notes of peach raspberry with biscuity notes and a whiff of lemon cream. Made 100% Areni grapes are sourced from various growers in Khachik. $39.99
EU Agrees to Halt Tariffs on American Whiskey Until 2025
American whiskey distilleries have something to celebrate this holiday season with the announcement that the suspension of European Union tariffs on their spirits will be extended through 2025. Who knows what the political landscape will look like a year and a half from now, but in the short term this means that U.S. spirits exports will continue to make their way into the European market with less of a financial toll on the producers who distill and age them.
This all started back in 2018 when the Trump administration imposed a tariff on steel and aluminum imports from the E.U. and other nations. In response, the E.U. instituted a 25 percent tariff on American whiskey. This was a very impactful, if not disastrous, blow to the American whiskey industry, and according to the Distilled Spirits Council exports to the E.U. (the biggest American whiskey market) fell by 20 percent in the period from 2018 to 2021, a loss of about $112 million.
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Under the Biden administration, however, that tariff was suspended for two years beginning in January of 2022. That pause was set to expire at the end of this year with the tariff then increasing to 50 percent, so this extension is a welcome reprieve. And the numbers don’t lie: Exports of American whiskey to the E.U. have surpassed pre-tariff levels over the past two years, and were up 64 percent from 2022 to 2023. With the recent news that American whiskey sales are being outpaced by agave spirits here in the U.S., key export markets are more important than ever, and the E.U. seems to be thirsty for bourbon and rye whiskey (American single malt still has a long way to go).
“We greatly appreciate the efforts of the Biden administration to secure an extended suspension of the E.U.’s retaliatory tariffs on American whiskeys,” said Distilled Spirits Council president & CEO Chris Swonger in a statement this week. “This agreement is welcome news for U.S. distillers across the country who were facing the reimposition and doubling of the E.U. tariff to 50 percent in the new year.” He went on to urge the Biden administration to permanently end the imposition of tariffs that arise from disputes unrelated to spirits, with the hope that this situation won’t come up again when the new extension ends in March of 2025. There is so much uncertainty about how the next two years will play out, but American distilleries are hopeful that whiskey won’t be a political casualty.
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Unveiling the Differences Between White and Dark Rum
Before you make your next Daiquiri, make sure you’re using the right rum.
One morning last month, in the rainforest of southern Belize, I started my day by harvesting two different types of organic sugar cane with a machete — not my typical start to a Tuesday, but a truly revealing one.
Initially, they were difficult to tell apart. Both were taller than me and had woody exteriors that reminded me of bamboo. But once we hacked into them, cut off a six-inch piece, and started chewing, their differences became stunningly evident: The black cane had a sweeter, more caramel-like personality with traces of blackberries and plums. The red cane, conversely, was less potent but had a marginally longer finish, with hints of honeydew. It was a stark lesson in the complexity of the world of rum at every phase of its production.
Related: Love a Daiquiri? Here are 15 Rum Drinks To Try Next
I was in Belize to learn more about Copalli Rum, a relatively young brand that is growing its footprint in the United States, and has had a tremendously positive impact on Southern Belize already. They’ve preserved more than 13,000 acres of rainforest there, grow their cane organically, operate a zero-impact distillery for their agricole-style rums, and invest heavily in programs for the local community. What surprised me was just how bright a light my time there threw not just on the raw materials that go into top-quality rum, but also on how barrel aging affects the finished product.
Later that day, I sat down with the Copalli team to taste not just their excellent white rum, but also a selection of barrel-aged samples of various ages, to explore how wood impacts the final liquid. It was a fascinating experience, and embodied much of what sets white rum and dark rum apart…as well as why that sort of either-or language is often inadequate to fully describe the impact that aging has on the spirit.
“Aging adds amazing complexity to rum, but timing is everything,” explained master distiller Eligio Rivas Fromherz. “As with other spirits, there is seasonality and artistry to aging. Aging adds and enhances rum’s natural flavor notes, taking on characteristics of the wood: The oakiness, caramels, vanillas, and of course color. Over time, the wood has less impact, and the rum starts developing an enhanced sweetness of its own.”
Related: Black Manhattan
But rum, similar to whiskey, doesn’t age in a predictable progression. As Rivas Fromherz explained, often you’ll encounter high points and low points in the aging process where the balance exerted by the aging either fits your taste perfectly or, in contrary, presents an unpleasant sharpness. What’s more crucial than the age of the rum is the timing the master distiller uses in the process. Considering the timing and technique of moving rum from the barrels at the exact instance where the balance between the base rum, barrel flavors, and a gentle sweetness hits peak is integral.
Through a tasting that I personally experienced, I found out the substantial differences that lie between the white rum and the two-, three-, four-, and five-year samples. I observed, the interaction between the spirit and the wood didn’t seem to be taking place at a uniform pace. Deciding when to put an end to the barrel aging involves a skilled hand and continuous tasting from the master distiller, this also accentuates the external conditions that impact aging rum.
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