Brown-Forman had the kind of year where it could really use a stiff drink.

The parent company of Jack Daniel’s reported that Old No. 7’s sales fell 1 percent in the first half of its fiscal year, as reported by CNN this week, a steep decline when compared with a 9 percent increase during the same time period last year. And overall whiskey sales at Brown-Forman, which makes many different spirits, dropped 2 percent year over year.

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Weakened demand “continues to reflect a normalization back to our more historical trends,” Lawson Whiting, the CEO of Brown-Forman, said during an earnings call. He’s seen “slowdown in consumer spending similar to the trends we’re seeing across total distilled spirits and other consumer packaged goods.”

Jack Daniel’s, one of the most well-known American whiskey brands, isn’t the only one faring poorly: Sales of Woodford Reserve dropped 3 percent and Old Forester plummeted 5 percent. In comparison, those premium brands saw a whopping 39 percent bump in last year’s earnings report, CNN noted. If there is any positive news here, it may be that Jack Daniel’s Tennessee Apple saw an eye-popping 50 percent increase in sales, demonstrating Americans’ interest in flavored whiskeys.

Brown-Forman has revised its net sales forecast for 2024 downwards due to the persistently declining trend. The firm, in an earnings release, has attributed this to ever-changing global macroeconomic conditions, which are fostering a tough operational environment that dampens the company’s outlook. Rising inflation and cost of living have precipitated a propensity among consumers to spend less on spirits. The price of Brown-Forman’s range of products has been increased due to the surge in raw materials cost, but customers may not continue to bear these higher prices.

Besides, a tariff due to commence next year will impose a 50 percent tax on American whiskey destined for the European Union. This is a punitive response to US tariffs on European steel and aluminum, causing apprehension among many in the industry regarding potential repercussions on their businesses.

Brown-Forman, as mentioned by Whiting during the conference, maintains active engagement with authorities on both sides of the Atlantic. The aim is to advocate a resolution that ensures long-term stability in the trade relationship between the US and the EU.

Yet, even in the absence of such tariff pressure, the American whiskey sector appears to be underperforming this year.

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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.

Additionally, it’s important to consider the size of your cooking vessel when making rum cake. The larger the surface area, the more contact with oxygen the dish has, so the alcohol will evaporate more quickly in a larger pan or skillet. It’s important to also keep in mind what ingredients you use and what you’re making. A rum syrup drizzle to top your rum cake with, for example, will likely not have cooked nearly long enough (or at the appropriate temperature) to evaporate much alcohol. The cake itself, on the other hand, typically incorporates anywhere from a half to a full cup of rum, resulting in a baked cake with around 5% alcohol (the equivalent of a beer!).

While other dishes might not turn out as boozy as rum cake, there might be any number of reasons to substitute the alcohol in anything you cook. Whether it’s health-related, recovery, or religious, you don’t need to feel left out of the world of boozy bakes. There are many ways to replace the alcohol in rum cake and other recipes that call for alcohol because what you want to focus on is the flavor — the alcohol is just the carrier. There are myriad ways to get similar flavors without alcohol using

cooking and baking ingredient swaps

such as using various vinegars, herbs, spices, and syrups.

A rum cake can be made with rum extracts and rum-flavored syrups, or a combination of ingredients like white grape juice, molasses, and almond extract. Conversely, you can also hunt down non-alcoholic rum. There are plenty of

non-alcoholic spirits

that can take the place of their boozy counterparts, so make your next rum cake a booze-free one, and don’t fret about the alcohol content in your next bake.

Read the

original article on Daily Meal.

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.

What makes a great whiskey bar? The selection of brown stuff behind the bar, certainly. But there’s a bit more to it than just that. Any whiskey lover will tell you how important it is to truly appreciate what you’re drinking—and everyone has their own drinking rituals. Whether you sip single malt Scotch neat or prefer bourbon or rye shaken up in an ice-cold cocktail, each whiskey needs to be taken on its own terms, and treated with care. A great whiskey bar isn’t defined by how many rare bottles it stocks, but by how expertly it makes its particular whiskeys shine.

These bars vary widely in terms of their atmosphere and specialties. Some are refined cocktail dens, others punk-blaring dives. There are classic bourbon-swilling spots, as well as one exceptional, of-the-moment Japanese whisky-focused establishment, and everything in between. In other words, there’s something for every type of whiskey fan, whatever their budget and wherever they happen to be located across the U.S. (There’s even an option for those who demand delicious pizza with their booze.) The one common ingredient here is that they all share an intense passion for showcasing just how great whiskey can taste.

Related: 20 Best Bourbons for an Old Fashioned, Tasted and Reviewed

With the help of whiskey experts, from bartenders to cocktail historians, we’ve selected the best whiskey bars in the country right now, below. But one stands out as the very best of the bunch: Jack Rose Dining Saloon in Washington, DC, which should be on every whiskey drinker’s must-visit bucket list.

I’ve been writing about and editing coverage of spirits, cocktails, and drinking culture for over a decade. I’ve visited beloved bars, both high-end and hardcore dive, from New York City to Miami to Chicago to Portland, Oregon.

To assemble this list of the best whiskey bars, I consulted numerous experts from deep in the world of whiskey, including top bartenders, brand ambassadors, and historians. I researched bars, and relied on my own experiences in some venues to reach my judgments. Variety is the key here. There’s a mix of brand-new bars, long-running joints, places with food (and places for drinking and only drinking), and every major region is represented.

While selecting our top whiskey bars, we (myself and the Men’s Journal editors) and our experts first and foremost judged each bar by how fabulous a straight-up tipple of whiskey can be there. A certain ineffable appreciation for the whiskey being handled is also crucial. That means an astutely curated menu of available whiskeys, if not always a vast one—though a few have that. We also looked for top-notch service from meticulous and caring staff, creativity and execution in cocktails, smart design, and of course, all-important vibes.

If these are cocktail bars, they should be able to brilliantly execute both classic drinks (old fashioned, Manhattan, Sazerac) and devise their own ingenious creations. But whatever the genre, the best whiskey bars must be all about whiskey—tasting it, mixing it, learning about it—and what makes us enjoy it so much.

Jack Rose Dining Saloon/Greg Powers

When discussing their favorite American whiskey spots, it’s not uncommon for aficionados to mention

Jack Rose Dining Saloon. This establishment is often spoken of with high regard, as it won the World’s Best Spirits Selection at

Tales of the Cocktail’s 2022 Spirited Awards. Located in the nation’s capital, Jack Rose Restaurants boasts a spectacular whiskey selection, with their website currently showing an impressive 2,687 bottles.

The expansive venue located in Dupont Circle neighborhood was established in 2011 by owner Bill Thomas. The main dining saloon features a concise, southern-inspired

food menu that complements their whiskey offerings. The diverse spaces in the restaurant like the open-air terrace, the balcony room, the cellar, and even a tiki bar caters to any mood. So whether you’re cozying up in the saloon by the extensive bottle display or opting for the rotating Only at Jack Rose three-whiskey flight, you’re ensured an unforgettable experience.

Courtesy Bourbons Bistro

Any conversation about the premier bourbon bar inevitably begins and concludes within the confines of Kentucky. Louisville, situated a stone’s throw away from Bourbon County, is home to countless excellent bourbon-focused establishments, notable among them is Bourbons Bistro, founded in 2005 alongside the resurgence of America’s modern appreciation for whiskey, is uniquely appealing. This distinguished winner of the 2023 Whisky Magazine Awards boasts a comprehensive list of bottles, ranging from the readily available Evan Williams Black Label to the highly sought-after Pappy Van Winkle 20-year, served alongside superior Southern cuisine like sumptuously spicy fried oysters with Parmesan grits.

For those who desire the combination of indulging in their choice whiskey with the convenience of carrying a bottle to enjoy later, Neat is the place to be. Having made its debut in 2021, Neat presents a sophisticated, modern take on the traditional bourbon bar. The cozy, warmly illuminated establishment features classic red leather stools, wooden-paneled walls, and a pressed-tin ceiling invoking a sense of nostalgia. Their collection of bourbons focuses on the unique and elusive, including offerings from out-of-operation distilleries. Enjoy a coveted pour of the National Distillers 1972 Old Grand Dad Swing, and then swing by the shop to secure a bottle of the Wild Turkey 12 Year for personal consumption or as a keepsake.

John Grondorf, owner of Los Angeles’s buzzy Tiny’s Hi-Dive, calls Johnny’s Saloon in nearby Orange County “a twisted Cheers with hundreds of bottles of whiskey and awesome pizza in a punk-rock-haunted-house environment.” Score a Michter’s Small Batch bourbon, along with the I Wanna Be Sedated pie (pepperoni, sausage, bell pepper, ricotta and pecorino romano cheese, garlic dust), and you will also find bliss.

There’s no shortage of Guinness-pouring taverns dotting the U.S., but if you’re after Ireland’s prime whiskeys, it doesn’t get more tantalizing than Traghaven, nestled in the quiet Hudson Valley town of Tivoli. The unassuming but lively pub happens to have the largest Irish whiskey selection stateside. Choose a pour from the 150-odd bottles, then dig into a “killer cottage pie,” says Cody Goldstein, founder of Muddling Memories, a hospitality group based in Brooklyn. “If that wasn’t enough to entice you to go, they do a live hootenanny on Fridays.”

Japanese whisky is currently in high demand due to its innovative, complex, and exciting flavors. Opened in 2022, Shinji’s is a cozy 26-seat bar adjacent to the Michelin-starred sushi restaurant Noda located in New York’s Flatiron district. If getting a reservation proves tricky, this bar offers the perfect opportunity to sample the city’s largest Japanese whisky selection while savoring a snack from the renowned kitchen. Options include tableside hand roll service, chips with Royal Osetra caviar, or a “sando” consisting of Wagyu beef sandwiched between decadent milk bread slices.

As Gardner Dunn, Suntory’s brand ambassador, notes, “Their commitment to omotenashi, a Japanese concept embodying anticipatory, high level hospitality, is one of the best in the country.” Dunn enjoys savoring the new seasonal offerings and recommends the Jackie Treehorn, a cocktail made with Hibiki Harmony.

The rock ‘n’ roll bar, Delilah’s, has been a beloved mainstay in Chicago since its establishment in 1993, well before whisky arrived on the connoisseurs’ radar. It remains the city’s most cheerfully unassuming location for tasting the prized Highland Park 18-year Scotch. The whiskey menu boasts over 1,000 bottles, and the jukebox often plays tracks from the Clash and the Replacements, perfect to enjoy while playing a game of Godzilla pinball.

The 2018 winner of the James Beard Award for Outstanding Bar Program, CURE has done a lot to put today’s leading-edge New Orleans cocktail scene on the map. This is the place to order an unexpectedly head-spinning contemporary concoction (put yourself in the hands of the next-level bartenders) or an elegant riff on a comforting classic like the Fancy Sazerac (Wild Turkey Rare Breed Rye, Peychaud’s bitters, Nouvelle Orleans absinthe, lemon peel) in the handsome, minimalist space.

It doesn’t get much cooler than Canon, the heavily awarded self-described “whiskey and bitter emporium,” which boasts America’s largest spirit collection at 4,000-plus in a tiny, gorgeously appointed space in the Capitol Hill area. You’d do well to honor its design, equal parts colonial and contemporary, with something old and extraordinary like William Heavenhill Small Batch neat (nurse it ever so slowly) or thoughtfully remixed, like one of the house old fashioned riffs (sans ice, as originally intended). Definitely check out the adventurous food menu (e.g. tea-smoked duck breast, confit rabbit taquito) to round out the indulgence.

There’s pretty much no wrong way to enjoy whiskey (except, say, mixed with warm Sprite—please don’t do that). Most whiskey aficionados and bartenders will tell you to taste a whiskey neat in order to get its full flavor profile and complexity, and that’s a good way to start. After sniffing the whiskey in your glass, then taking a sip (a Glencairn glass is preferred but not necessary), you can always add a drop of water or a few cubes as you like. No judgment here.

Related: The Best Cheap Whiskey of 2023 for a Great Time on a Budget

Ordering an old fashioned will reliably test a bar’s cocktail-making abilities. A bad one is terrible, but an excellent one is sublime, revealing the nuances of the whiskey in it. From there, any amount of experimentation is fair game—this is drinking, after all, not heart surgery—as long as the results do the booze justice.

Noel Distillery owners Natalie Noel and her father Chip Noel look over a vat of sugar cane mash and yeast as it starts the fermenting process on Friday, Dec. 1, 2023, in Donaldsonville, Louisiana.

Step inside the Noel Distillery in Donaldsonville and you’ll smell the sweet, funky scent of cane juice fermenting and see Natalie Noel, her father Frank, sister, and aunt hard at work checking temperatures on the still, bottling rum and attaching labels.

This is a small but growing family operation, and one of only a handful of rum distilleries in Louisiana.

“We live in one of the largest sugar cane producing areas of the world. Why are we not making more rum?” said 68-year-old Frank “Chip” Noel.

Frank, a retired pilot who developed a passion for cigars and rum during his frequent trips to the Caribbean, eventually took up distilling as a post-retirement hobby.

According to Natalie Noel, Frank’s daughter and business partner, her father’s whole life has revolved around new hobbies. She mentioned taxidermy, woodworking, and golf as some of his special interests. True to form, he didn’t just stop at enjoying rum, he wanted to take it a step further.

Natalie had a well-rounded education; she played basketball at the University of Louisiana at Lafayette where she obtained a degree in marketing. She later pursued her MBA at LSU. When she saw her father’s growing interest in rum, she believed it held potential for a more serious business venture.

Frank constructed his own still while Natalie and the rest of the family carried out the necessary paperwork to incorporate a business; this was their Christmas gift to him. It’s six years later now, and the Noel Distillery is officially open for business.

Natalie expresses her passion for creating a space where people can enjoy a fine cocktail. In establishing the distillery, she saw an opportunity to create a legacy for her children while working closely with her father. They enjoy a close friendship besides their business partnership.

In spite of Louisiana being one of the world’s leading sugar cane producers, only a few local distilleries produce rum. The initial costs for setting up a distillery are burdensome. Expensive fermenters and bottling machinery are necessary for operation, and the Noels have moved up from their handmade still. Besides, a substantial amount of regulatory paperwork is needed.

The Noel Distillery’s still was pictured on Friday, December 1, 2023, situated in Donaldsonville, Louisiana.

According to Natalie Noel, the hurdles preventing entry into this industry are extremely high.

While Louisiana boasts a strong affinity for daiquiris, rum doesn’t necessarily take the top spot as the spirit of choice for most people. Instead, Vodka enjoys the title of the most sought-after spirit in the U.S, with tequila marginally closing this gap in the recent past, reports the Distilled Spirits Council of the U.S.

The Noels intend to overturn this preference. The prevalent perception of rum among Americans is that of a sweet or spiced beverage. This is because a large percentage of rum sales in the U.S. involves rum produced using molasses or those that are mixed into sweet beverages.

However, “rhum agricole”, a French phrase referring to rum directly crafted from sugar cane juice, evokes a grassy, and herbal palate. Furthermore, aged rum, a variant that the Noels are currently crafting, can deliver an experience akin to drinking whiskey.

“We want to be synonymous with flavor and fun,” declared Natalie Noel. “Louisiana is brimming with spirit, culture, diversity, and flair. Tito’s has cemented its place across all festivals in Louisiana, but I want to highlight that local offerings can stand out and be exceptional,” she exclaimed.

Gas bubbles subtly appear in a container filled with sugar cane pulp and yeast, signalling the commencement of the fermentation process at the Noel Distillery, observed on Friday, Dec. 1, 2023, located in Donaldsonville, Louisiana.

The Noels are diligently crafting an agricole rum that they optimistically plan to launch in the summer of 2024. With deep-seated roots in farming, Frank was raised on a sugar cane farm and his cousin stands as one of the largest sugar cane producers within the state, establishing a solid connection with the mill that is the source for their juice.

“The entire process of fermenting this muddy juice is quite involved,” he discloses.

In producing first-rate rum, sweet, fresh juice proves integral. Being a raw element, sugar cane juice commences fermentation without delay. Frank Noel employs a method of ensuring it remains cool for a slower fermentation, which he believes is vital for drawing out the ultimate flavor.

That, along with his unique mixture of yeast.

After the fermentation process, the liquid is shifted into a distillation apparatus and reduced down to an alcoholic content of 45%. Ten gallons of the initial juice yields roughly 75 to 80 rum bottles.

The next step could either be its direct consumption or aging. The Noels are currently producing a rum variant which is aged for three years, apart from their regular agricole rum.

As there was a delay in the production of rum from Louisiana cane, the distillery this year is marketing a version produced from Central American molasses. It is given a final touch in barrels that previously stored tequila, infusing it with a distinctive agave flavor. Natalie Noel suggests it tastes excellent in mixed drinks containing banana, mint, and other tropical elements.

Noel Distillery also has a vodka made from corn twice distilled, a pickle vodka, and a tequila.

Several different spirits from the Noel Distillery line a shelve on Friday, Dec. 1, 2023, in Donaldsonville, Louisiana.

The tequila recently won a gold medal at the New York International Spirits Competition.

The hardest part of the business so far, Natalie Noel said, has been trying to change human drinking behavior.

“To escape the bustling marketplace and proclaim ‘we are here!’” she stated. “Individuals are often reluctant to experiment with new things or doubt the goodness of quality.”

Karen Kliebert affixes the seal to a bottle of Noel Distillery vodka on the very Friday, 1st of December, 2023, in the charming town of Donaldsonville, Louisiana. Kliebert takes pride as one of the Noel family matriarchs, with the Donaldsonville distillery being a family endeavour.

As for the present time, the spirits can be purchased at Calandro’s, Hocus Pocus, and various other retailers, alongside Bengal Tap, Mother’s, Uncle Earl’s and a handful of other Baton Rouge bars. The Noels have recently entered into a contract with the substantial Southern Glazer’s Wine and Spirits, a widespread distribution firm they hold hopes for in terms of broadcasting their Louisiana rum.

Those who are intrigued and considering a journey to Donaldsonville have the option to explore the distillery from the morning hours of 9 a.m. to the afternoon of 3 p.m. from Monday to Friday, embark on a tour with a fee of $12 and try out all the four spirits at the cost of $8. Tours can be organised on Saturdays upon request, and the distillery is also available for hosting Christmas bashes and other festive events.

Email Rebecca Holland at rebecca.holland@theadvocate.com or follow her on Twitter, @_rebeccaholland.

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If you put wine or beer in a freezer, it will be frozen solid in just a few hours.

But if you put vodka in your home freezer, it won’t freeze, even after weeks — or months.

So whether you’re blending vodka with fruit juices to create favorites like a screwdriver, crafting a vodka martini or mixing up a trendy Moscow Mule, having the beverage ice-cold — but not frozen — elevates the taste of the cocktail for sure.

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It’s very common to store vodka in the freezer so that you have chilled vodka ready at a moment’s notice. 

Still, you may have pondered why vodka never freezes in your home freezer. 

Whether you’re blending vodka with fruit juices to create favorites like a screwdriver or crafting a vodka martini, having ice-cold vodka elevates the taste of the cocktail. But ever wonder why this spirit doesn’t freeze in a home freezer? 

A specialist in science has shared the plain truth regarding the reason this alcoholic beverage doesn’t freeze in an ordinary household freezer.

The alcohol present in a spirit drink is ethanol.

“The proof of vodka is typically around 80, which indicates it has about 40% ethanol by volume,” stated Tara S. Carpenter, PhD, a primary teacher in the field of chemistry and biochemistry at the University of Maryland Baltimore County in Baltimore.

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“The other 60% is mostly water, although there can be added flavorings, sugar or dissolved impurities,” she said.

The freezing point of alcohol is much lower than the widely known freezing point for liquids such as water.

The freezing point of water is 0°C or 32°F, she said, while the freezing point of ethanol is -114.1°C or -173.5°F.

Since the freezing point of alcohol is much lower than the widely known freezing point for liquids such as water — vodka won’t freeze in an everyday home freezer.

Bottles of assorted alcoholic beverages. While putting vodka “in the freezer will affect it somewhat, it won’t freeze solid in your traditional freezer.” (iStock)

“At around 40% alcohol (80-proof), vodka has a freezing point that hovers at around -16 degrees Fahrenheit. And while putting it in the freezer will affect it somewhat, it won’t freeze solid in your traditional freezer,” noted Reader’s Digest.

It’s a nifty science lesson, for sure.

“When we mix ethanol and water together, the mixture has its own unique freezing point that is lower than that of water, due to something called freezing point depression,” said Carpenter.

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That being said, if you are the type who likes your vodka unmixed and served over ice, or if vodka shots are your preferred choice of drink, keeping it in your freezer is a wise idea.

According to VinePair.com, for most vodka brands, freezer storage is recommended and it most certainly makes the shot much more tolerable.

A lot of Americans have a bottle or two kept in their freezer at home, but is that really the optimal spot to keep it?

A variety of Smirnoff vodka liquors. Don’t fret about not storing vodka in your freezer — as that leaves more room for frozen pizza and ice cream. (Rick Kern/Getty Images)

If your vodka of choice is top-tier, skip the freezer, Grey Goose vodka creator Francois Thibault told Business Insider. 

If you prefer a more budget-friendly vodka, he said it’s not a bad idea to keep it in the freezer, since cold temperatures may mask the vodka’s notes or properties, which could be “aggressive” and “burning,” according to Thibault. 

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So, deciding to store vodka in your home freezer is a personal decision. 

Cold temperatures may mask a vodka’s notes or properties.

It won’t freeze, but the quality of vodka could impact your decision about whether to store it in your fridge or your freezer. 

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Still, if you choose not to store vodka in the freezer, don’t fret — as that leaves more room for frozen pizza and ice cream.

For more Lifestyle articles, visit www.foxnews.com/lifestyle.

Erica Lamberg is a contributing reporter for Fox News Digital.

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