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Top 20 Vodka-Exporting Nations Worldwide
In this article, we will discuss the 20 countries that export the most vodka. You can skip our detailed analysis of the global vodka market, the most popular vodka brand in the world, the impact of the Russia-Ukraine war on the vodka market, and recent acquisitions in the vodka sector and go straight to 5 Countries that Export the Most Vodka.
One of the reasons vodka is so popular is its versatility. It can be mixed with almost anything to create cocktails and is very easy to infuse with different flavors. Moreover, as vodka does not require aging, it’s possible to produce large quantities of this highly sought-after spirit quite quickly. Both Poland and Russia claim to be the birthplace of vodka, but historians generally agree that it was first produced around 1400 AD in Northeastern Europe.
Vodka is one of the Most Consumed Alcohols in the World. As we discussed in our article – Top 20 Best Selling Vodka Brands in the World – the global vodka market was worth $25.98 billion in 2022 and it is predicted to rise to $40.25 billion by 2030, growing at a compound annual growth rate (CAGR) of 5.6%. This forecast is based on a report from Research and Markets.
Vodka-based ready-to-drink (RTD) beverages are seeing a surge in new product developments, which are expected to drive market growth. The all-natural flavored segment is predicted to experience the fastest growth rate, driven by an increase in demand for premium flavored vodka, particularly among millennials.
Smirnoff, the Best-Selling Vodka Brand in the World, sold an impressive 28.1 million 9-liter cases in 2022. The brand, founded in 1864, was the pioneer in using charcoal filtration in the distillation process.
In 1987, Smirnoff was bought by International Distillers and Vintners, and subsequently came under the ownership of Diageo plc (DEO). Despite its roots being in Moscow, Smirnoff is now manufactured in various countries such as the U.S., Canada, Italy, and more.
Diageo plc, which is also the owner of renowned vodka brands like Cîroc and Ketel One, is one of the Largest Alcohol Companies in the World in 2023.
The landscape of vodka consumption changed last year as the Russia’s invasion of Ukraine pushed vodka into the international spotlight. This has predictably resulted in Western consumers, retailers, and governments opting to ban and boycott Russian vodkas.
Western vodka brands with Russian-like names, such as the top-selling Smirnoff, have been quick to clarify that they do not actually originate from Russia. Instead, Smirnoff is owned by the colossal alcohol company, Diageo plc (NYSE:DEO).
The enduring conflict has also negatively impacted sales of several Ukrainian vodka brands, possibly due to the power cuts and bombardments. A large number of these brands have seen a double-digit reduction in sales in 2022. Nonetheless, with Russian vodkas largely absent from global shelves, a number of erstwhile lesser-known Ukrainian brands are stepping up to fill their place.
Nemiroff, a well-liked Ukrainian vodka brand, had to cease operations at its primary distillery for a month due to the Russian invasion and experienced a remarkable 57.4% dip in sales in 2022. Despite this, the brand has shown resilience and is now seeing a revival this year, including a doubling of sales in the U.K.
In June, it was revealed that the Brown-Forman Corporation (NYSE:BF-B) finalized a deal to sell its Finlandia vodka brand to Coca-Cola HBC AG for $220 million, with the sale officially closing in November. With around 2.6 million 9L cases sold in 2022, Finlandia was one of the best-selling brands in the portfolio of the Jack Daniel’s maker.
The popular vodka brand was acquired by Brown-Forman Corporation (NYSE:BF-B) from Altia Corp. in multiple phases, obtaining full ownership in 2004. Its sale was described as another step in the company’s long-term strategic ambition to premiumise its portfolio through brand innovation, acquisition, and divestiture.
The Brown-Forman Corporation (NYSE:BF-B) is placed among the Best Alcohol Stocks to Own According to Hedge Funds.
With that said, here are the Top Exporters of Vodka in 2023.
To collect data for this article, we have referred to the UN Comtrade Database, looking for the Highest Exporters of Vodka in the World. The following countries have been ranked by the total value of their vodka exports (HS Code 220860) in 2022.
Total Vodka Exports in 2022: $9.51 million
Vodka has been produced in Estonia since the late 1700’s and represents an important part of the local culture. This cultural orientation of the liquor changed to commerce with the introduction of a ferry service between Helsinki and Tallinn in 1968, and the so-called ‘vodka tourism’ began to appear. Today, approximately 15% of the total alcohol consumed in Finland is purchased in Tallinn area stores.
Viru Valge Vodka is the most popular vodka brand in Estonia and is known worldwide for its taste and excellent quality.
Total Vodka Exports in 2022: $11.85 million
Vodka in Australia is also following a trend seen in other markets around the world. Younger consumers aren’t interested in what their parents and grandparents drink, they’re moving away from dark spirits and opting instead for liquors that lend themselves to lighter, fresher cocktails.
Though The Land Down Under does not produce many big-name vodka products, its craft range is growing in popularity at home and abroad.
Total Vodka Exports in 2022: $14.91 million
Austria offers all the raw materials needed for the production of vodka, since potatoes and grain are available in abundance in the country, as well as pure spring water from the Austrian mountains.
More than 30 distilleries produce vodka in Austria and some of the popular brands include Edelweiss, NEFT, and OVAL etc.
Austria ranks among the Top Vodka Drinking Countries in the World.
Total Vodka Exports in 2022: $20.36 million
Vodka was the most consumed spirit in Canada in 2021 and 61.1% of drinking-age Canadians indicated having had the beverage during the year. Created entirely from the water drawn from the icebergs in Newfoundland, the Iceberg Vodka brand holds considerable popularity within the country.
The United States serves as the largest market for Canadian vodka, being responsible for more than 80% of the total vodka exports from the country.
Total Vodka Exports in 2022: $20.92 million
Recent years have witnessed an extraordinary transformation in the UAE, which has morphed into a major international hub for trade, travel, and entertainment. With a cosmopolitan population and a flourishing tourism sector, the demand for premium spirits, particularly vodka, has shown significant growth.
The UAE exports most of its vodka to India, Sri Lanka, and Kenya.
Total Vodka Exports in 2022: $21.54 million
Lithuania’s best known alcoholic product is its vodka, which is understandable considering the country was once a part of the Russian Empire and then the Soviet Union. There is a healthy domestic market for the popular spirit in the Baltic state, and a small number of brands are also exported. Lithuanian Vodka is a popular brand from the country.
Lithuania is counted among the Top Alcohol Drinking Countries in the World.
Total Vodka Exports in 2022: $24.52 million
Spain is better known for its fine wines, but some high-quality vodkas are also now being produced in the sunny Southwestern European country. Although the Spanish offerings do not have a deep-rooted tradition like vodka from other countries, several brands have begun to experiment with flavors and innovative production techniques to differentiate themselves in a competitive market. Handcrafted from unique Spanish tempranillo grapes, cereals, and pure water, R.I.P. is a pure, handcrafted 100% unfiltered vodka that fully captures the essence and unique taste of local raw materials.
Total Vodka Exports in 2022: $26.43 million
The port of Singapore is the second-busiest in the world, and considered the hub of entrepôt trade and a gateway to other Asian markets. The country imports a large amount of wine and spirits, which are then re-exported mainly to Japan, Hong Kong, Australia, China, Thailand, and Malaysia.
Singapore is the Country that Exports the Most Vodka in Asia.
Total Vodka Exports in 2022: $30.4 million
Belgium is known for its rich beer culture but the country has also developed into a top market for vodka, with the average Belgian consuming about 0.94 shots of the spirit every month.
OBEY is a premium vodka brand in the Western European country.
Belgium sits among Countries that Sell the Most Vodka.
Total Vodka Exports in 2022: $43.49 million
When Russia invaded Ukraine last year its vodkas were quickly removed from shelves around the world, giving an opportunity to rival Ukrainian brands to take their place. Changing their vodka-purchasing habits has been a popular way for Westerners to side with Ukraine in the ongoing war.
Total Vodka Exports in 2022: $68.47 million
Vodka is perhaps Finland’s national drink, with Finlandia being the best-known brand. The popular vodka is distributed in 135 countries worldwide and is widely associated with Finland on the international market.
The Nordic country exports most of its vodka to Moldova, India, and Russia.
Total Vodka Exports in 2022: $74.7 million
Although the UK is popular for its alluring whiskies, it has also emerged as one of the Top Vodka Exporting Countries recently.
Vodka has long been a staple in the UK’s drinking culture, with its versatile and clean taste making it a go-to choice for cocktails and mixed drinks. Britain was the world’s leading importer of Russian vodka in 2020, but the war is forcing the Brits to change their habits. The Treasury described that its 35% tariff on the spirit is aimed to ‘cause maximum harm to Putin’s war machine’.
With over $9.5 billion of spirits exports last year, the UK ranks among the Top 10 Leading Countries in Exports of Hard Liquor.
Total Vodka Exports in 2022: $88.88 million
German vodka embodies the precision and care characteristic of German craftsmanship and is a burgeoning segment of the spirits market, gaining recognition for its quality and unique attributes.
Kleiner Feigling is a top vodka brand from the European nation.
Total Vodka Exports in 2022: $98.12 million
Latvia is home to one of the Highest Quality Vodka Brands in the World. Due to the geopolitical tensions following Russia’s invasion of Ukraine, Stolichnaya Vodka has officially changed its name to ‘Stoli’ outside of Russia. Stoli is produced in Latvia by the Luxembourg-based Stoli Group, controlled by the exiled Russian billionaire Yuri Shefler.
Altogether, more than 35 million bottles of Stoli are sold worldwide every year, with the biggest markets being the U.S., Canada, Chile, Austria, Greece, Israel, and Lebanon.
Total Vodka Exports in 2022: $121.87 million
Italy is among the countries where the best-selling vodka brand, Smirnoff, is produced and then distributed to 130 markets worldwide. Several locally produced vodka brands have also emerged in the Bel Paese recently, including Roberto Cavalli and VOGA.
Italy is among the Countries that Export the Most Vodka in Europe.
Click to continue reading and see the 5 Countries that Export the Most Vodka.
Suggested Articles:
US Alcohol Exports by Country: Top 15
16 Best Vodka Brands Under $30
Top 20 Wine Exporting Countries in the World
Disclosure: None. 20 Countries that Export the Most Vodka is originally published on Insider Monkey.
What We Can Learn From The New York City Wine Storage Lockout: Protecting Your Wine Collection
Plus, everything to know to avoid this happening to you
How you store wine matters — especially when that wine costs more than the average home in the United States.
As any avid collector will tell you, the last thing you want is to entrust a facility to keep your prized wines fresh, only to have them ghost you in the middle of the night, which is precisely what happened to clients of the New York City-based Chelsea Wine Storage.
Chelsea Wine Storage is currently being investigated by the New York State Liquor Authority following accusations of mismanagement of clients’ wine collections. The accusations include theft and unauthorized sales of bottles, including a set of highly valued Burgundy wines worth approximately $300,000 according to a report by The Post. Chelsea Wine Storage, which had been situated in New York’s Meatpacking district for over two decades, relocated its facility to the basement of a former T.G.I Fridays in Times Square in the year 2022. Following this relocation and a subsequent change in leadership, the company experienced a year filled with customer grievances which has escalated in recent weeks due to clients being unable to access their wine collections.
Related: How to Tell the Difference Between a $20 and $200 Bottle of Wine
Chelsea Wine Storage has traditionally offered open storage options, charging $10 a case per month for storage in a warehouse, and a more expensive closed locker storage service providing a self-service locker in the storage unit which was constantly accessible to the client. Currently, clients are unable to access their wine collections. In light of several weeks of unreturned calls and emails inquiring about their wine, clients have even attempted to gain access to the storage facility themselves according to The Post.
The owners, Amelia and Michael Gancarz, attribute the issue to staff shortage and problems with their landlord, Delshah Capital. They faced a lawsuit from the landlord in November due to failure in timely payment of rent for the storage facilities, wine store and basement lounge. Additionally, they were brought to court by the wine broker company, Grand Cru, following a case filed on November 14. This action was taken when the couple reportedly sold Burgundy bottles worth $350,000 to Grand Cru, but the latter never received the wine. Grand Cru sued the Gancarz’s and received $165,000 from them. The couple is making efforts to repay the remaining amount including the interest.
Related: Wine Pros Share How They Store Their Favorite Bottles at Home
The Post reported that Chelsea Wine Storage assured its worried clients during the weekend that their wine was secure but provided limited details. One client was able to get his wine with assistance from his new storage company, Domaine Storage. Chelsea Wine Storage failed to respond to multiple comments sought by F&W.
The situation at Chelsea Wine Storage is a unique case. Still, it calls for introspection on the methods of wine storage. You can go ahead and read more if you are interested in learning about storage of valuable wines.
“Wine has become a legitimate alternative investment given the growth of its worldwide popularity over the past twenty years boasting an 8% compound rate of return, according to various estimates,” says Caleb Silver, editor-in-chief of Investopedia. “But, for individual collectors and investors, it’s important to note that only the most highly rated wines that have been properly stored with established provenance and pristine documentation meaningfully appreciate over time.”
When it comes to buying and selling wines at auction, quality control is vital. Wine bottles exposed to high temperatures can literally cook, damaging the flavors and ageability. Additionally, there’s rampant concern over potentially counterfeit branding thanks to wines with improper labeling, so be sure to do your homework before submitting a bid.
Your wine stored miles away might not always be top of mind. However, it’s key to at least check your investments, like you would your 401k, every now and then. For example, if you find out your wine storage company has new management or a new facility, check in on your collection to ensure the quality control remains the same, and get any changes in writing.
“If you rent storage space from a company and the company changed ownership, you probably want to make sure the storage conditions haven’t declined or become problematic,” warns F&W executive wine editor Ray Isle, who stores his wine just outside New York City.
Like many prized possessions, the safest place to store them is within sight. If you are a collector with extra special bottles, invest the money you’d spend in an off-site facility to equip your own home with bottle aging and storing space. Store wine in a temperature-controlled wine fridge (emphasis here on wine. Your traditional refrigerator is far too cold), purchase stone wine storage tiles that naturally keep your wine chilled, or get a sturdy wine rack for your basement or closet.
Finally, perhaps it’s a good idea to reframe your thinking of what it means to invest in wine. “For most collectors and enthusiasts,” Silver says, “the best returns they will earn will be from drinking and sharing it.”
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Read the original article on Food & Wine.
Unveiling Holiday Gift Preferences: What Men Really Want if Not Whiskey Stones
By Emma Specter
With Hanukkah already here and Christmas just around the corner, it’s time to truly buckle down and start making our lists, checking them twice, et cetera. As a holiday person, nothing brings me more joy than trying to find the perfect gifts for my loved ones. But there is one group (or rather, gender) that’s always stumped me in my present-picking: men.
I abhor gender essentialism as much as the next normal person, but unfortunately, it really has been my experience that men are hard to shop for (and of course, women be shopping). Somehow 99% of the women and nonbinary people in my life are a delight to purchase gifts for, while the men—cis and trans alike—remain a cipher. As a queer woman, I’m not used to spending much of my time trying to figure out what men want—and yet, every Chrismukkah I find myself pondering the same question: How do I captivate the whimsy of the men in my life without going bankrupt?
I was thrilled when I discovered whiskey stones, which seemed like the obvious solution. For years, every men’s magazine and website seemed to tout them as the ne plus ultra of gifts for men—modern and innovative yet macho-retro enough to make them feel like Hemingway. Imagine my disappointment then, when I learned that men don’t actually want whiskey stones. Actually, it’s possible that nobody does, regardless of their gender, as New Yorker writer Helen Rosner demonstrated in her 2019 gift guide: “I took a sip, frowned, waited five minutes, and sipped again. The tequila remained room temperature. I recalled the laws of thermodynamics, and realized the truth about whiskey stones: Despite their striking geometry, they are entirely pointless. I frowned again, and drank my glass of room-temperature tequila, which had rocks in it.”
Perplexed, I sought advice from the trusted men in my life – among them were my father, my partner (who wished to be known as a “transmasculine king”), and several friends who entertained my frantic “What do you want for Christmas?” queries – to tell me whether they even desired whiskey stones and if not, the gifts they truly coveted for Christmas. Here are their responses:
“What on earth is a whiskey stone?”
Actual wished gift: “I don’t want anything.”
“My favorite drink is a martini, though I do savor a whiskey with a well-chosen ice cube occasionally. However, I think I would misplace the whiskey stones somewhere in my home.”
Actually desired gift: Prada loafers
“I get the idea of whiskey stones, so as not to dilute the taste of what I’m drinking, but the name alone makes me think more of passing stones than using them to marginally improve my enjoyment of brown liquor. So no, I don’t need them.”
Actually desired gift: Those Instagram-friendly tennis candles
“Admittedly not a big whiskey guy, but I have to say this would disappoint me as a gift. Whiskey stones have always felt like a comically gendered ‘safe’ thing.”
Preferred gift option: “A spa day or a massage would be far more appealing than items that amplify my sophisticated drinking habits.”
“Purchasing these would most likely result in me causing some damage with them, and then consuming whiskey with an absence of the stones to assuage my remorse.”
Preferred gift option: Tickets for a Kylie Minogue concert in Vegas
Consequently, it appears the decision is unanimous: Men are not fond of whiskey stones, for various legitimate reasons. What will I find out next? That women don’t actually desire luxurious hand creams in their Christmas stockings? (Well, too bad, because I have acquired a surplus of high-quality hand cream and I intend to persistently recommend it to everyone, regardless of their gender. Happy holidays!)
Beer Nut: Unique Gift Ideas for Beer Enthusiasts, Part 1
We’re well into the holiday season, so as is my usual practice, I will spend today’s and next week’s columns providing gift ideas for the beer lover among your friends and family.
Some of these ideas (or some iteration thereof) might have been mentioned in past columns, but most are new. Let’s get started.
First up are a few different gifts from , which had a decent number of decent gift suggestions. One I found very interesting was the Ultimate At-Home Beer Pint Maker. This kit ($58-$239) gives beer aficionados a way to simply brew 10 pints of beer fairly quickly and easily. The kit includes both the brewing gear and ingredients in fresh-press packs.
According to the ad, users simply need to combine the prepackaged ingredients in the brewer, let it ferment, refrigerate, and tap in a few days. Also included are two more packages of ingredients. Further packs for more brewing are available for purchase.
I can’t vouch for how good the beer will be, but I think it’s worth taking a shot.
also offers a stocking-stuffer type of gift that I, being a huge fan of dogs, just love: the Go Fetch Magnetic Bottle Opener. Made from beechwood and stainless steel, this unique bottle opener has a dog’s head for the prying apparatus, allowing this pooch to use his mighty jaws to open your next brew. The device goes for $15.
Next up is a tried-and-true gift that can’t fail to please your beloved beer fan: a subscription to . This provides your beer buddy with a 12-pack of four different types of microbrews once a month. You can choose to make your gift for two, three, four, six or 12 months. The cost runs between $52.95 and $55.95 per month.
Membership also includes a Beer Expeditions monthly newsletter subscription that provides all the information on that month’s selection of beers and breweries, from fun facts to tips and tricks.
Last but not least for this week’s suggestions is a very classy idea: Spiegelau Craft Beer Tasting Kit Glasses. Beer aficionados are renowned for their appreciation of using the right kind of glass for various beers. This gorgeous set of four glasses includes – depending on which set you order – some combination of a tall pilsner glass, a lager glass, an IPA glass, a Hefeweizen glass, a stemmed Belgian beer glass and a tulip-shaped glass.
A set of four costs between $38-$43.
If none of these grab you enough, stay tuned. Next week I’ll be providing more ideas across an even wider price range. Cheers!
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Debunking the Rum Cake Alcohol Myth: What You Should Know
A rum cake is a delightful, easy addition to any festive table. The sponge, spiked with rum, is baked in a Bundt pan and drizzled then brushed with a syrup also containing rum. This results in a cake so moist and rich that it requires neither glaze nor frosting. Enjoy it with a cup of coffee or as a perfect end to a celebration day. However, if you’re avoiding alcohol, ignore claims that all alcohol evaporates during the baking process. Spoiler — it doesn’t.
Alcohol usually acts as a carrier for the flavor a certain recipe requires, be it a delicious rum cake or a red wine sauce for steak. It also enhances the taste of other ingredients, like in a penne alla vodka, where vodka brings out the flavor of the tomatoes and tenderizes the meat. Alcohol is such a versatile ingredient with plenty of applications, but keep in mind, although a large portion of the alcohol does cook off, it’s never 100% gone.
Read more: 10 Of The Healthiest Beers You Can Drink
When cooking with booze, it’s impossible to fully evaporate all the alcohol from a dish or dessert. The remaining alcohol in the final product depends on several factors, primarily temperature and cooking duration, as well as your cooking dish’s surface area. Alcohol evaporates quicker at high temperatures, and more cooks off the longer the dish bakes. However, alcohol molecules will always bond with other molecules in the dish and stay put. Studies have shown even after prolonged cooking, a little alcohol will always remain in the dish.
It’s crucial to take into account the size of your cooking vessel when preparing rum cake. A larger pan or skillet provides greater surface area, thereby facilitating more oxygen contact, which leads to faster alcohol evaporation. You should consider the kind of ingredients used and what specific dish you are preparing. For instance, a rum syrup drizzle used to garnish a rum cake probably hasn’t been cooked long enough, or at the right temperatures, to evaporate significant alcohol amounts. On the contrary, the cake itself usually contains between half to a full cup of rum, which results in a cake that has roughly 5% alcohol content- equivalent to a bottle of beer!
While not all dishes may contain as much alcohol as rum cake, there could be several reasons for omitting alcohol from your dishes, including health, recovery, or religious reasons. But this doesn’t mean you should feel excluded from scrumptious boozy bakes. There exists plenty of ways to replace alcohol in a recipe that demands it, with the focus being on the flavor, rather than the alcohol. Endless options of achieving similar flavors without using alcohol abound, such as using various types of vinegars, herbs, spices, and syrups. Cooking and baking ingredient swaps can be an excellent way to achieve this.
To create a rum cake, consider using rum extracts and rum-flavored syrups or a blend of ingredients like white grape juice, molasses, and almond extract. Another option is seeking out non-alcoholic rum. You can find an array of non-alcoholic spirits that can replace their alcoholic equivalents. So go ahead, make your next rum cake alcohol-free, and don’t worry about the alcohol content in your future bakes.
For more, check out the original article on Daily Meal.
Navigating the Complexities of Wine Writing
Writing with wine
“In wine, there’s truth,” wrote Pliny the Elder of Greece in the first century CE. He also wrote that “The only certainty is that nothing is certain.” Both his conciseness and ambiguity are reflected in much of today’s writing about wine.
The Wine & Spirit Education Trust (WSET), a United Kingdom based charitable trust established more than two decades ago, includes an essay on their website titled, “How to become a wine writer.” In it they mention two ‘fundamental elements’ of wine writing— “…the general ability to write in a meaningful and engaging manner and a specialist’s knowledge and understanding of the subject at hand.”
Key words here are ‘engaging’ and ‘knowledge,’ because sometimes knowledge is not engaging.
Discussing wine can take two different routes – it can be based on undeniable facts (‘the wine was aged in new French oak barrels for a period of 12 months’), or it can be a product of personal perception (‘the scent of butter; pairs delightfully with salmon’). Wine analysis often integrates a mixture of concrete data and individual viewpoints.
Evaluation of red wine by a sommelier
Writing about irrefutable truths is usually a safe bet. Such details are often discovered on the official website of a wine manufacturer and should be comprehensible to anyone with a basic proficiency in viticulture. Nevertheless, merely enumerating facts may not always result in engaging prose.
Personal interpretations, on the other hand, can be a bit complex. The success or failure of the writing often hinges on these subjective components. The ultimate aim of a writer is to transmit their own sensory interpretations and emotional connections to the readers while they relish a glass of, say, Malbec.
Wine writing thoughtfully blends the objective truths and the subjective impressions, much like a film adaptation of true events that allows certain variations for the sake of captivation. The challenge lies in maintaining an engaging texture to the content without bogging the reader down with raw facts or perplexing them with over-the-top colorful depictions.
Writing with wine about wine
For instance, a recently published online review of a deep-bodied Italian red wine from Campania mentioned its appropriateness to pair with a steak. The description is plain and comprehensible—the wine lacks subtlety but makes up for it by delighting drinkers with its ability to stimulate salivation and thus, crave for wholesome food.
In another online review, a Chilean Cabernet Sauvignon was described with terms like ‘lyrical’ and ‘silky’. The term ‘silky’ signifies something easy-to-drink as well as smooth and soft in texture. On the other hand, ‘lyrical’ is a more abstract term, suggestive of rhythm, possibly indicative of a harmony amongst elements like alcohol, acid, tannin, and fruit. This description, while being more poetic than literal, creates a certain allure, at the same time demands an active imagination on the part of the reader to fully grasp the concept.
A group of wine writers from the UK, US, and Ireland recently gathered in the Saint-Émilion region of Bordeaux, at Château de Ferrand, to engage in a discussion about their craft. This location was chosen due to its owners, Philippe Chandon-Moët and Pauline Bich (of BIC ballpoint pens), who have close ties with both the world of wine and the instrument widely used for writing globally.
Château de Ferrand, Saint-Émilion, Bordeaux, France
The main points from the discussion on wine writing are summarized below.
Topic:
Unique terms that only industry insiders in the wine business comprehend.
Chris Wilson, winemaker for Gutter & Stars winery based in Cambridge, U.K., also a contributor to Decanter and Harpers Wine & Spirits, mentioned, “Industry jargon—we get it. But it may intimidate the general audience; for instance, terms like èlevage. Realizing your audience is crucial—who are you writing for?”
Subject:
Ambiguous terms that may baffle the readers, yet could also weave a layer of enigma that keeps the audience captivated.
Examples of unclear descriptors were provided by workshop attendees. Tiffany Vernon, a copywriter for Corney & Barrow, brought up the term ‘backbone,’ while Lisse Garnett, who contributes to Wine Anorak and The Spectator, pointed out ‘minerality.’
Charles Geoghegan, a senior copywriter from Berry Bros and Rudd, highlighted the issue with vague descriptors like ‘masculine’. He voiced, “Such terms prove to be unhelpful. If someone uses terminology that others can’t comprehend, it’s pointless.” However, he acknowledged that functionality isn’t everything in writing, stating, “Creating something personal is possible, but the aim should be to engage the readers.”
Tiffany Vernon’s counterargument was: “Yet, you cannot make it overly personal when you are creating content for a business.”
The Chateau de Ferrand’s landscape, located in Saint-Emilion, Bordeaux, France
Hannah Crosbie, author of the upcoming book Corker, shared an important warning: “Utilizing personal experience can either attract an individual or completely isolate them.”
Adam Lechmere, co-organizer of the meeting and a travel writer who contributes to various wine publications, further mentioned that “Employing the term ‘masculine’ demonstrates lazy writing. It’s disrespectful to both the reader and the gender.”
Subject:
Long writing compared to short writing.
One participant expressed their frustration with ‘long indulgent writing’, stating that “In modern times, asserting your ideas in a concise manner is a must. Authors like Hugh Johnson exemplify this straightforward writing style.”
A contributor to myriad renowned magazines and newspapers stated, “Much of the long-form writing is overly detailed and self-satisfying. I advise my students to follow this simple rule – If you wouldn’t say it out loud, don’t write it. I tend to overwrite, then heavily edit and reduce.”
Lisse Garnett pointed out a plain reality that many authors won’t hesitate to write longer articles if they’re paid by the word.
A classic typewriter next to a glass of wine.
Topic:
Navigating the delicate balance of subjective inputs.
A participant in our discussion voiced, “We must remember that we’re part of the entertainment industry, operating in a somewhat eccentric field. So why not give it our all?” Another contributor suggested that writing about wine “is not serious in the first place, so why not derive pleasure from it?” while another expressed their belief that writing should “Preserve the enchantment – somewhat akin to the institution of monarchy.”
Lechmere pointed out that “The enjoyment of reading a wine tasting note isn’t confined to wine enthusiasts. It’s all about the pleasure derived from reading. When we utilize just the most basic words, the narrative becomes monotonous.” He further added that “Although writing necessitates substantial effort, it’s important to not let that effort become apparent.”
Writing holds the power to illuminate the minds of readers while simultaneously educating the writer. Gerald Asher, in his 2012 publication titled A Carafe of Red, illustrated this concept:
“I experienced the profound import of wine as a binding factor for virtually everything, when I commenced my journey of writing about it. My understanding deepened with my readings, travels, and inquisitive inquiries, dragging me into the extensive dimensions of history, economics, politics, literature, food, community, and all other elements dictating our lifestyles. Wine, I realized, permeates through everything and guides us everywhere.”
Beer of the Week: Shiner – The Perfect Blend of Palatable, Affordable and Accessible
Welcome back to FTW’s Beverage of the Week series. In this space, we mainly discuss and review a variety of beers, but we don’t limit ourselves, any drink that pairs well with sports is welcome. Indeed, even cookie dough whiskey.
Shiner Bock occupies a unique position in the realm of smaller beers that have achieved widespread popularity. It’s a beer that is mass produced but it still maintains a strong connection to its local origin.
Just as Sam Adams is intrinsically linked with the city of Boston, Shiner is unquestionably Texan. Although the iconic Massachusetts brewer is known for being a trailblazer in the craft beer sector, Shiner has a more universally appealing vibe. It seems more accessible. It lacks pretentious airs.
A lot of this down-to-earth appeal stems from Shiner Bock, the company’s centerpiece beer, which is just refreshingly simple to drink. It’s basic, unpretentious, malty goodness that’s a notch above the generic golden lagers found in most supermarkets or bottle shops. And you can often get it for just a tiny bit more than what you’d pay for a Miller High Life or a Coors Banquet beer.
Shiner is known for more than its Bock. Do the other beers produced by the company meet the expectations set by its well-regarded headliner? The arrival of cooler weather, although still mild by Texas standards, has introduced a collection of new seasonal beers from the brewery. It’s time to try these new options.
The first taste confirms this. Its roasted malt leans toward caramel instead of chocolate, but overall its taste mirrors its aroma: rich and full-bodied. A subtle note of hoppiness emerges towards the end, adding a touch of bitterness.
The roasted malt hints at a bit of coffee. Despite its lack of complexity, it’s a high-quality beer that’s readily available at most liquor stores at reasonable prices for a six-pack. It’s easy to enjoy, and not one that would become tiresome after two or three drinks. Whilst the chilly weather sets in, this beer may not exactly be a warmer, but it’s a good choice to sip by a fire, or more likely, while enjoying a lineup of bowl games from the comfort of your couch.
The beer is a rosy golden yellow shade when poured, topped with about half an inch of frothy white foam. The aroma reveals a touch of juicy citrus – perhaps tangerine or pineapple – along with some light hops.
Enriched with fruity flavors yet having a dry finish that imparts a subtle bitter hop taste. Far from overwhelming, it gives you gentle reminder of its pale ale roots, veiled under a vibrant pour and tangy aroma. The dry inclusion keeps the juice from dominating the brew and encourages repeat tasting.
However, the flavorful quotient could have been enhanced a notch. It stands in the good range, missing out on greatness. That said, having in mind the $7 cost per six-pack, it presents good value and is conveniently available everywhere.
This beer has less than 100 calories, comes with a large frothy head that fades away quickly indicating that the carbonation’s main role here is to make a less memorable taste linger on your taste buds only briefly. The aroma is refreshing and slightly like soap, this quality diminishing when you pour it out of the can.
Overall, the beer experience can be summed up as a smooth, carbonated journey devoid of any robust flavor. You’ll get some corn and light beer traits but mostly, it’s an unremarkable 99 calorie beverage. Still it’s alright. Perhaps it trumps a Miller or Coors light, but remember, taste preferrences can differ.
Releasing the seal on the can brings out a potent blend of citrusy sweetness with a hint of floral nuances. It offers a two-inch froth that promptly fizzles out. Everything indicates this would be an ideal beer to gulp down during hot weather conditions.
However, the balance seems a bit off. It’s sort of halfway between fructose sweetness and being a lager, without fully gratifying either aspect. The aroma is delightful but tastes slightly lacking, like an Abita Purple Haze that gave up midway between brewing and bottling. It’s a perfect choice on a scorching day, but there’s not much to it. It’s a disappointing start in a can, but not entirely off-putting.
The pour is consistent with Shiner’s other beers; showcasing a sizeable head that scurries away before you can whinge about the froth. It gives off a malty fragrance with a hint of fruitiness. It reminds one of grainy malts and carbonation, in the most wonderful manner. It’s an easy-to-drink beer that tastes distinctly like beer, a touch that works exceptionally well at a tailgate, a gathering, or a formal dinner.
Shiner Bock is like a chameleon, a budget-friendly beer that surpasses its expected taste and exudes an elegant look uncharacteristic of a Southeastern Texas origin. It’s an ideal choice for those shopping at Target, being more reasonably priced than the overhyped craft beers that a bulk retailer with minor interest in beer tends to promote, and outshines the other typical beers lined up beside it. Although options better than Shiner Bock are available, but in terms of accessibility and cost, the Spoetzl Brewery’s has got your covered.
Shiner exists on the same plane as Hamm’s for me. Inexpensive and utterly drinkable. I don’t quite hold it in the same reverence as Hamm’s — seriously, Hamm’s is great, dirt cheap beer — but I’ll never turn one down. Except maybe the Prickly Pear. That was a little disappointing.
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Debunking the Myth: The Truth About Alcohol in Rum Cake
A rum cake is an easy, festive addition to any holiday table. The rum-spiked sponge is baked in a Bundt pan, and drizzled and brushed with a rum syrup. The result is a cake that’s so moist and rich that it doesn’t need a glaze or frosting. It goes perfectly with a cup of coffee, or to top off a day of celebrations. However, if you’re abstaining from alcohol, don’t believe people when they tell you all the alcohol bakes off during the cooking process. Spoiler alert — it doesn’t.
Typically, alcohol is merely a carrier for the flavor a particular recipe calls for, whether it’s a scrumptious rum cake or a red wine sauce for your steak. Alcohol also enhances the flavors of other ingredients, like in a penne alla vodka where the vodka makes the tomato stand out and tenderizes meat. It’s a versatile ingredient, and there are plenty of reasons to use it, but you should remember that while a significant amount of the alcohol does cook off, it’s never 100% gone.
Read more: 10 Of The Healthiest Beers You Can Drink
When cooking with booze, it’s impossible to cook or bake all the alcohol out of a dish or dessert, but how much remains in the final presentation depends on a few things, namely temperature and length of time spent cooking, as well as the surface area of your cooking dish. Alcohol evaporates faster at higher temperatures, and more alcohol cooks off the longer something bakes. No matter what, though, alcohol molecules will stick to molecules of other things in the dish and stay put. It has been shown that even cooking dishes for hours still leaves a small percentage of alcohol remaining in the dish.
Furthermore, it’s valuable to take into account your cooking vessel’s size when creating rum cake. The bigger the surface area, the more interaction with oxygen the dish gets, this makes the alcohol evaporate quicker in a larger pan or skillet. It’s also necessary to think about the ingredients you’re using and the dish you’re preparing. A rum syrup drizzle that tops off your rum cake probably won’t have cooked enough (or at the right temperature) to evaporate much alcohol. The cake itself, however, usually contains anywhere from a half to a full cup of rum, yielding a baked cake with around 5% alcohol (equivalent to a beer!).
Even though other dishes may not be as alcohol-rich as rum cake, there could be several reasons why you might want to substitute the alcohol in any dish you prepare. It could be due to health concerns, recovery, or religious beliefs, but you shouldn’t feel excluded from the world of alcohol-infused bakes. Many methods are available to substitute the alcohol in rum cake and other dishes that require alcohol, because it is the flavor that matters – the alcohol merely serves as the carrier. A variety of cooking and baking ingredient swaps provide similar flavors without the use of alcohol. These substitutes include different kinds of vinegars, herbs, spices, and syrups.
You can create a rum cake with rum extracts or rum-flavored syrups, or by using a mix of ingredients such as white grape juice, molasses, and almond extract. Alternatively, you can find non-alcoholic rum. A host of non-alcoholic spirits can replace their alcoholic equivalents so, make your next rum cake alcohol-free, and stop worrying about the alcohol content in your next baked product.
Read the original article on Daily Meal.
The Rising Trend of American Single Malt Whiskey: Here’s Why You’ll See More of It
You may have seen the news about Frey Ranch Distillery’s debut American Single Malt Smoked Whiskey. Single malt whiskey is something of a novelty in the American whiskey scene and we were curious about why the distillery chose that route. To find out more, we talked to Colby Frey, Whiskey Farmer and co-founder of Frey Ranch Distillery.
“Kentucky Bourbon has been the darling of the American Whiskey category for years,” Frey told us. “And rightfully so, but distillers are experimenting more than ever and the grains they distill are central to that conversation and what’s pushing the category in new and exciting directions. Additionally, the American palate is expanding — and with greater access to more international whiskies — it makes sense that American distillers are looking to capitalize on those trends.” One particularly popular international version is Scottish whisky, which is known for using a single malt mash bill.
But it isn’t just marketing and hype. The craft whiskey boom is fueling a lot of experimentation with new and higher-quality products. As Frey put it, “I think people are pushing the envelope and experimenting with other types of grain to differentiate themselves in a crowded category. Craft distilleries, in particular, are willing to push the envelope vs. the traditional large distilleries who are more married to their traditional processes… The flavor profiles you can create with malted grains really opens up a world of options — and gets consumers excited.”
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
Although we can’t know for certain what the American take on single malts will look like, we can take some educated guesses. The first thing to keep in mind is that the idea of single malt is closely connected to Scottish whisky. Traditionally, a good portion of scotch was smoked with peat. Peat is a dense layer of organic material that sits in the upper layer of marshes and bogs. It’s a nonrenewable resource since it takes thousands of years to build up, meaning it will one day run out. Scotland has plans to eventually end the sale of peat to reduce the environmental impact and cut down on pollution, which will undoubtedly impact how scotch is made. America doesn’t have quite the same abundance of peat, but that didn’t stop Frey Ranch from smoking their single malt. Frey Ranch MacGyvered an old silo into a DIY smoker and used the organic debris from their farm to make a peat alternative. That’s American ingenuity for you.
Another difference that may seem inconsequential but which will have a huge impact on the product is climate. Scotland is cold and humid, while much of the United States is dry and hot (relatively speaking). When scotch is aged in the barrel, the humidity causes the alcohol to evaporate faster than the water, resulting in a lower-proof whiskey. With Americans’ love for high-proof whiskeys, American single malts may evolve to become a high-proof alternative to low-proof scotch.
Read the original article on Tasting Table.
Revamping Classic Pizza: Making Vodka Sauce the Main Attraction
Rich, warming, and comforting, digging into a bowl of classic penne alla vodka is an especially cozy dinner option during the colder months. Aside from the booze in question, vodka sauce is essentially a pink sauce, meaning it contains both tomatoes and cream. But what separates this type from other pasta dishes is — of course — the alcohol, which intensifies the flavor of the other ingredients, creates a delicious aroma, and helps the tomatoes and cream blend together.
So with all these delicious qualities, why limit your vodka sauce usage to noodles? Another dish that will benefit just as much from this tasty topping is arguably the next-most popular meal where tomato sauce is used: pizza. Sure, pies with traditional tomato sauce are delicious, but this upgraded version will bring a cozy layer of creaminess. Plus, all the other ingredients in vodka sauce will give your pizza some additional flavor: diced onion, garlic, salt, pepper, and red pepper flakes. By making this sauce the star of the show, you won’t need many other ingredients to turn your pie into a tasty, next-level comfort food.
Read more: 44 Types Of Pasta And When You Should Be Using Them
Like we mentioned, pizza alla vodka doesn’t need much dressing up, so feel free to keep your toppings simple here. Mozzarella and basil are surefire winners, but stay away from covering the entire surface of the pizza with shredded cheese. Because this sauce is richer and creamier than most from the included cream and butter, smothering it with mozzarella may result in an overly greasy pie. Instead, dot your pizza with pieces of a ripped-apart mozzarella ball that have been patted dry with a paper towel, which will allow the sauce to shine through and remain the star of the show. In the same vein, you’ll want to use a little less sauce than you would with marinara to avoid an overly wet pizza — and to prevent excess liquid even more, strain your crushed tomatoes before you cook them with your vodka.
However, feel free to sprinkle on some parmesan once your dish emerges from the oven. And if you do want a little more substance on your pizza, sprinkle on sliced mushrooms, olives, or pepperoni, keeping in mind that the latter will add some extra oil. You can even add cooked penne noodles right into your vodka sauce before spooning the whole thing on your pie, if you want the best of both worlds. But whether you go light or heavy with your toppings, pizza alla vodka will give your classic pie a deliciously rich twist.
Read the original article on Tasting Table.