PITTSBURGH — Each week, Michael Foglia and his team of distillers at Wigle Whiskey in the city’s Strip District spend their days creating some of the finest craft whiskeys in the nation. Following the distillation process, those spirits find themselves barreled in 53-gallon casks and stored at a location in Pittsburgh, spending the next 1,460-plus days — at least four years — gaining color and flavor.

Whiskey distilled and barreled four years ago is just now reaching maturity when it comes to taste and color. The finest of the lot at Wigle are now being bottled into a new line — Wigle Reserve. Foglia said this top-shelf sampling of spirits showcases his team’s love, attention, and passion for craft whiskey.

“In creating Wigle Reserve, our focus was to really lean into the exceptional craftsmanship of our distillers and present that work in a way that’s recognizable and easy to see,” said Foglia, Wigle’s senior director of production. “It’s easy to be distracted right now by all the different products that are available. But we’re whiskey people — we’re really serious whiskey people — and we wanted to reflect on that expertise in this offering to our customers. Wigle Reserve is an elevated product line that reflects all of the decisions that we make — the grains we use, the soil those grains come from, the region’s farmers that we work with — to showcase an exceptional level of craftsmanship and taste.”

Wigle has long been heralded in the craft distilling industry for getting it right. The new Wigle Reserve line will only further those accolades.

“We opted for our most solemn core whiskeys to initiate Wigle Reserve. This includes four-year bourbon, four-year rye, single-barrel renditions and cask-strength versions,” uttered Foglia. “Serious whiskey connoisseurs will really connect with these offerings.”

The distillation procedure

So, how does one concoct a whiskey that aligns with the criteria of the Wigle Reserve collection? According to Foglia, it’s all about meticulousness and comprehension that every bottle on display has endured at least a four-year journey from initial distillation to market placement.

This expedition plays a substantial part in Foglia’s mission and his crew’s — a role that overshadows merely the time taken for the whiskey to develop its rich brown hue and flavour. Upon popping open a fresh barrel and prepping the ingredients for bottling, Foglia often keeps tabs on some occurrences of the day when the whiskey was barrelled — perhaps glancing at a photo on his phone taken that day or browsing that day’s newspaper headlines. It’s a method to maintain modesty in the pursuit of producing something truly unique, while also not losing sight that the accomplishments of each day are components of a grander scheme.

During a tour of Wigle’s production facility on Smallman Street in Pittsburgh, Foglia explained the production process of Wigle’s whiskey and the meticulous attention his team gives to maintain the company’s standards. The process begins with the procurement of grains from local farmers.

Whiskey, according to Foglia, is mainly an agricultural product. “The grains we use here, like malted barley, is in virtually every Whiskey we make. We emphasize the grains that go into our whiskey. Our grains are sourced from areas within a 200-mile radius of our distillery. This not only makes it an agricultural product but also reflects our region, something that we are immensely proud of.

Every time we create a batch, we have the chance to convert a local product into something that is delightful, enjoyable, and exceptional. We cherish the opportunity to collaborate with our region’s farmers, transforming their grains into something we can take pride in, something our patrons cherish. That forms a critical part of our identity.”

The warehouse is stocked with bags of rye, malted barley, dried corn, and wheat. A mix of these ingredients is utilized to create each batch of new product, whether it’s bourbon or rye. The distillery’s journey to turn these ingredients, with the help of water and heat, into something unique begins with a visit to the hopper.

At this point, the grains are carefully weighed – for a typical bourbon, this might be 400 pounds of malt, 300 pounds of wheat, and over 1,000 pounds of corn. These are poured into a hopper where they are sent onwards to meet their destiny at the hammer mill. This machine grinds the mixture into a very fine flour, known as grist. The grist is sent into a mash tun and, after the mash is made, it proceeds to a fermenting vessel. Here, water and steam work in unison to transform the starches into simple sugars. Once the mixture has cooled, yeast is added and it is left to ferment for a period of three to five days. The mixture is then transferred to another tank where the distillation process commences.

According to Foglia, it is at this particular stage that he and his team enter what he refers to as the ‘artful’ aspect of the distillation process.

“This is the point at which we begin making decisions and determining what is going to proceed forward in our process” he explained.

The Quest for the Perfect Flavor

Embarking on a journey that spans a minimum of 208 weeks, ending with a bottle of whiskey, involves much deliberation and intensive labor. The fermented concoction is now accommodated in a fresh tank where water and steam are mixed in. The process gets going as it reaches 200 degrees when the whiskey starts vaporizing. This vapor is drawn into a pipeline springing from the tank leading into a condenser. The vapors are compressed back into a liquid, and then it undergoes several processes before emerging as the beginning of a more finished product.

The distinction lies in what is allowed into the tank. Intensive scrutiny from the entire production team who spend hours in evaluation and assessment to ensure the process is proceeding as expected is of utmost importance.

However, it’s crucial to bear in mind this is only the commencement of the process. This process spans across four years, and there’s plenty of transformation yet to happen.

Foglia states that each batch, starting from whole grain and ending as a finished spirit ready for barreling, takes around a week. The barreling process over this quadrennial period is what imparts each batch its unique flavor.

Wigle’s barrels are sourced from Louisville, Kentucky, and come in Char 3 or Char 4 varieties. The whiskey gains color once barreled and the flavors mature, with the alcohol metabolizing certain aspects of the wood into the final product. This process lends to the whiskey’s unique journey, making working at a craft distillery like Wigle a fascinating experience, according to Foglia.

“We can’t claim to have complete control over the flavors. We attempt to guide it somewhat, but it takes its own path for at least four years,” Foglia explains.

The evaluation phase for the whiskey starts roughly three and a half years after being barreled. The whiskey is assessed based on various aspects. It may be used as a blending whiskey, or it might impress with its smoothness and uniqueness in such a way that it, as Foglia described, “stops you in your tracks”. This remarkable quality could be found in an entire batch or just one singular barrel that shines amongst the rest.

“If it’s a single barrel, it needs to have experienced its journey in a way that all the flavors are harmoniously intertwined and the whiskey on its own offers a comprehensive and extraordinary experience. You begin tracking that barrel and decide, ‘Alright, this barrel was a knockout at three and a half years. Let’s see how it fares at four and a quarter years.’ Remarkable changes can occur over those nine months. Each barrel takes its own journey,” says Foglia.

“When we discover an outstanding barrel, we might decide to harvest it right away after four years and present it to our customers. Alternatively, we might opt to age it for an additional four or even eight years. This is a process that began at least four years ago. It offers a unique perspective on life.

“Whenever we uncask a barrel, I tend to reflect on the date it was barreled and think about what was going on during that time. I’ll browse through my photos, consult newspaper archives. What could be the reason behind its unique taste? Was there a drought that year? In case of a drought, the sugar levels might be different, different flavors might be dominant. It’s fascinating to be part of a team that not only produces quality whiskey, but also comprehends and acknowledges the various factors that enabled that to happen.”

Composing Wigle Reserve

Foglia remarks that at Wigle, they are completely devoted to whiskey — and not just any whiskey, but superior, extraordinary whiskey. That’s why the creation of Wigle Reserve, the epitome of top-tier whiskies, has been such an enjoyable process.

This is an opportunity for his team to shine by demonstrating their expertise through a product that is bottled in bond and ready to please the most discerning drinkers.

“For us, Wigle Reserve is fundamentally about showcasing our top-tier efforts in the realm of whiskey and crafting products that genuinely resonate with consumers,” Foglia expressed. “More than just a moniker, Wigle Reserve signifies our ongoing commitment to maintaining the highest standards in American craft distilling. This line has been painstakingly developed to highlight the passion and knowledge that shapes each bottle, from the selection of locally-sourced ingredients to the meticulous aging process.”

The feedback from the team has been straightforward: Wigle Reserve is “impressive.”

“Wigle Reserve illuminates our true operations, our genuine legacy. Over a decade, we have learned many lessons — and we believe we are improving. We strive towards this goal daily, and we hope Wigle Reserve reflects our dedication to producing truly distinctive whiskey,” said Foglia.

Wigle Reserve lines include:

Wigle Reserve Pennsylvania Straight Rye

Wigle Reserve Pennsylvania Straight Bourbon

Wigle Reserve Cask Strength Rye

Wigle Reserve Cask Strength Bourbon

Wigle Reserve Single Barrel Rye

Wigle Reserve Single Barrel Bourbon

“The Wigle legacy is deeply rooted in rich American history and tradition,” said Alex Moser, Wigle’s COO. “Wigle Reserve is not just a whiskey; it’s a celebration of the craft, the history, and the unwavering commitment to excellence that defines us.”

Western Pennsylvania is the birthplace of commercial whiskey production and Wigle Whiskey’s identity is deeply-rooted in American Whiskey history, celebrating the historic actions of Philip Wigle and his fight for freedom and opportunity. As the first whiskey distillery in Pittsburgh since prohibition, Wigle Whiskey has rekindled the craft distilling tradition within the region.

All alcohol is crafted through the mechanism of fermentation, which involves feeding yeast with sugar. Wine is made from the sugar in grapes, mead utilizes honey, and whiskey deploys sugar from grains like barley, corn. Cesachaça and rum essentially use sugar cane. Depending on who you ask, rum and cachaça might belong to the same spirits category, however, many strongly insist on them being unique.

mead

mead

The reality might be a bit of a mixture. It would be more accurate to consider rum and cachaça as variants of the same theme, much like bourbon and scotch are both forms of whiskey. Although, that’s far from being the official understanding. There’s also a third type of beverage made from sugar cane that could potentially fit into this hypothetical rum family which is known as rhum agricole, but we’ll save that story for another day.

whiskeys

rhum agricole

The histories of both rum and cachaça intertwine at certain points before separately diverging and uniting later on. As the preferred beverage for tourists and pirates alike, it’s undeniable that rum is more widely recognized between the two spirits. Despite the fact that cachaça predates rum and is occasionally referred to as the Mother of Rum, without a doubt, cachaça has the distinction of being the first distilled spirit to have ever existed in South America.

Read more: 13 Liquors Your Home Bar Should Have

Somewhat surprisingly, cachaça (pronounced kah-shah-sah) is the third-most consumed spirit in the entire world, though most of us aren’t aware since 99% of consumption happens in Brazil. Made from fermented fresh sugar cane juice, cachaça is a hidden gem that’s quickly becoming Brazil’s best worst-kept secret. If you’ve heard of cachaça already, you’ve probably heard of the cocktail it’s most associated with – Brazil’s national drink, the Caipirinha. A Caipirinha is made by muddling lime wedges and some sugar with cachaça and topping it off with ice. For being so simple, the drink has no business tasting so good.

The origin of cachaça is a little less laissez-faire, given that it’s a direct outcome of the Portuguese sugar cane plantations that cropped up in the 1500s. There are a few variations on the origin story but it was either the slaves running the plantations who made the first cachaça from the excess foam that gathers when processing sugar cane into sugar or it was the Portuguese plantation owners who used their knowledge of Arabic distilling methods to make the spirit from their produce.

Either way, cachaça spent the first years of its life being a cheap alcohol favored by Brazilian slaves before becoming a popular drink enjoyed by all social classes by the 1700s. This dichotomy has continued to this day. In modern Brazil, there are plenty of cheap, mass-produced cachaças that counterbalance the expensive craft cachaças that only the wealthy can afford.

Similar to cachaça, rum was born out of colonial sugar plantations scattered throughout the Caribbean islands. The first written record of rum dates back to 1650, a full 100 years after cachaça had gotten its start further south. It would go on to play a pivotal role in American history, where it was enjoyed as a cheap alternative to more expensive luxuries like brandy and port. Whiskey overtook rum as the drink of choice only after Britain taxed molasses into obscurity in an effort to regain control over the American economy.

The original plan may have backfired, but the idea of a rum-infused America presents a fascinating alternative history. Presently, rum is categorized into distinct types. For instance, dark rum, the original and thickest variety, is a specialty of Jamaica and Barbados. The trend of producing light, golden, or clear rum came about in the 19th century, a style particularly notable in Cuban and Puerto Rican rums. More about rum types.

While it’s uncommon to find people enjoying rum on the rocks outside of the Caribbean, there exists a number of premium rums that are certainly worthy of the honor. More often than not, rum is mixed with another ingredient, demonstrated in cocktails like Rum & Coke or a Daiquiri. Rum however, truly shines in the sphere of tiki drinks, arguably the most impressive category of cocktails. In these delightful combos, dark and light rums often come together, giving rise to legendary mixed drinks like Donn Beach’s Zombie.

Despite rum and cachaça both chiefly comprising sugar cane, their manufacturing processes differ in usage. In order to appreciate this disparity, we must first comprehend the method by which sugar is created. Once harvested, sugar cane stalks are crushed to extract the juice, which is then boiled and spun to separate sugar crystals from contaminants, the latter known as molasses. Sugar producers repeat this process thrice, each time attaining increasingly dark molasses, until they are left with blackstrap molasses.

The production of Cachaça involves the fermentation of fresh sugar cane juice, with yeast added into the mix. Once fermentation is complete and the liquid is distilled, cachaça is obtained. The making of rum is more complex, due to fewer strict regulations in its production. Typically, rum is derived by fermenting and distilling molasses, though it can technically be made from fresh sugar cane juice as well, albeit atypical.

Using fresh sugar cane juice is a major reason why cachaça has such a bright, vegetal flavor profile whereas rum will often have the familiar thick sweetness of rich molasses. Lighter rums use a variety of tactics to lighten the palate (including filtration), but as a general overview, it’s useful to remember where these drinks come from.

Another major factor in the flavor differences is how these drinks are aged. A good chunk of the cachaça produced is unaged, essentially going straight from the still to the bottle. Cheaper cachaças, in particular, will take advantage of this. Some cachaça will be left to rest in stainless steel vats for about a year before being bottled which is said to soften the harsher edges. But what’s really unique about aged cachaça is that there are no restrictions on what kind of wood it can be aged in.

Most other spirits have specific types of wood they can use, such as new oak barrels for whiskey. Cachaça can be aged in oak, but many distilleries will use Brazil nut, araúva, amburana, jequitibá, balm, and many other locally sourced wood for barrels – each of which offers its own unique flavor profile to the mix. The choice of wood and how long the cachaça is aged will affect its color as well.

The vast majority of gold and dark rums are aged in used oak barrels, specifically old bourbon barrels. A requirement for making bourbon is that the barrels they age in must be new every time. Once the bourbon is finished, rum producers will buy the barrels and use them to age their products. It’s a common practice shared by other aged spirits, as well. Light rums don’t want the added color that used bourbon barrels impart so they’ll often be aged in stainless steel vats before being filtered.

Rum can be found all over the world, though its production naturally congregates around the tropical and subtropical regions where sugar cane grows. Caribbean islands like Jamaica, Haiti, and Cuba are some of the first to come to mind, but you can find excellent rums coming out of India, the Philippines, and Australia, as well. The global presence of rum helps explain why more people are familiar with it as a liquor category. Cachaça, on the other hand, is not a global phenomenon.

Much like other regionally-designated alcohols such as Champagne and Cognac, cachaça cannot be legally produced anywhere except Brazil. There are thousands of cachaça distilleries throughout the country, but only a handful are investing in the global distribution of their product, which explains why this spirit is not as well-known. Over the past few decades, this has begun to change. Cachaça distilleries with the means to tackle the problem are seeing a large, untapped market in the global economy and are beginning to turn their focus outside of Brazilian borders.

When cachaça first began selling in the United States, it was labeled as Brazilian rum – either out of convenience or through ignorance. It didn’t take long for Brazil to correct the mistake, but it could help explain the confusion surrounding these two spirits. These days, you’ll be hard-pressed to find a cocktail bar worth their salt that doesn’t have some cachaça on the shelf and we are already seeing innovative new cocktails based around the recently added spirit.

Read the original article on Tasting Table

X MUSE, pronounced ‘tenth muse’, is the first blended barley vodka inspired by the spirit making traditions of Scotland.

Considering the anticipated consumption of a massive 2.2 billion litres of vodka worldwide in 2024, vodka is undoubtedly a well-liked beverage. It is even considered to be the fourth most popular spirit in the world, following whiskey, China’s widely loved Baijiu, and an array of ever-popular liqueurs commonly found in local stores.

Within a market brimming with various drinks brands, it can be challenging to distinguish oneself. However, one company, based in Edinburgh, managing to do so is X MUSE. X MUSE is meticulous in crafting vodka and takes its blending to unprecedented peaks. Drawing inspiration from ancient traditions and elements from the art world, X MUSE produces an exquisite Scottish barley vodka, using only the finest ingredients.

Pronounced ‘tenth muse’, this is the first blended barley vodka that takes inspiration from Scotland’s spirit-making traditions. This rich history and knowledge base is utilized, in addition to employing new techniques to blend heritage barley and the purest water, to yield a vodka possessing the most profound character and qualities.

X MUSE is celebrated as the pioneer in shaping vodka blended from barley, carrying an air of symbolism and significance. The distinct taste originates from heritage varieties of barley cultivated within the UK, each distilled separately. Unlike common barley, these are venerated for their flavor as opposed to their yield. This unique blend makes the X MUSE an outstanding choice for straight-up sipping, or as a key component in cocktails and martinis.

X MUSE’s co-founder and artistic director, Vadim Grigoryan, shares his vision behind the brand. Exploring his 15-year career at Pernod Ricard, he dreamt of conceiving a brand that culturally enriches and respects its ingredients. He proposed to Robert Wilson, the brand’s co-founder and CEO, that focusing on the water – which comprises roughly 60% of most spirits – could significantly amplify the taste and overall perception of the spirit. Especially when the water originates from a pure, naturally exquisite source.

“Our team at Heriot-Watt University spent three years working closely with specialists to handpick two heritage varieties of barley, Plumage Archer and Maris Otter. These are appreciated specifically for their taste. After independent distillation, they are amalgamated in specific ratios to develop the smooth and complex flavour characteristic of X MUSE. Commitment to utilize only the finest British ingredients ensures each batch of X MUSE maintains consistent quality, though subtle flavour differences present a nod to the whimsical variation nature afford.” says Grigoryan.

The brand has extensively examined the roots and traditions of spirit-making, drawing inspiration from its alchemical roots yet remains future-oriented. Science and technology are adopted seamlessly when fulfilling their purpose. Though traditional vodka-making techniques create an inspirational backdrop for X MUSE, it doesn’t serve as an instruction manual. The company has critically evaluated these traditions and endeavored to be innovative, creative while incorporating cutting-edge distillation technologies.

Vadim notes: “We adopt a quiet innovation approach and reject the universally accepted conventions about our vodka production. We refuse to accept that vodka should be, by nature, colourless and odourless, essentially devoid of sensory experience. In our mind, it ought to be a spirit with a complex nose and taste.

“Realising this objective is not easy. Developing a vodka worthy of being sipped and savoured is the ultimate challenge for any spirit-maker. It can’t rely on botanical elements or be matured in oak barrels. The defining trait would be its standalone merits. Such is the character of X MUSE.”

Robert Wilson states: “X Muse’s inception is intrinsically linked to the very place that sparked off the inspiration – Jupiter Artland. This distinctive, special location, a haven for artistic initiative and peaceful reflection, where Art and Nature exist in symbiotic harmony, Jupiter Artland dictates the purpose and origin of the X MUSE brand.”

Situated at the crux of Jupiter Artland in Edinburgh is the ancient aquifer of Scotland’s Bonnington Estate. Enclosed by the sculptural earthworks and barrows of the land artist Charles Jencks, and dotted with numerous immaculate lakes, it is a place where the significance of water is revered and it serves as a tangible symbol of gratitude.

Visitors are invited to experience the unique magic of vodka tasting tours at the spiritual home of X MUSE, the X MUSE Temple. This immersive space, designed by Formafantasma, offers an intriguing exploration into how X MUSE Vodka is made, the roots of the brand, tastings and food pairings, inspiring cocktail recipes, and a shop for the award-winning vodka and its accessories.

Peter Smith, the brand ambassador for X MUSE Vodka, shares, “The very ethos and philosophy of X Muse are deeply rooted in the world of art. Combined with the spirit making traditions of Scotland, we blend two heritage barleys together to offer a flavor unlike any vodka you’ve ever tasted.

“At X Muse, we believe our vodka should look as good as it tastes. That’s why we focus on the smallest details, from the specific barley that we chosen after three years of research, to the feel of our bottle in your hand and the story on the back of our label. In line with our motto ‘Plura latent quam patent’, translating to ‘more is hidden than is spoken’, we strive to hide beauty and perfection in plain sight.”

xmusevodka.com

All imagery credit: X MUSE

Today commemorates the 75th anniversary of Newfoundland’s incorporation into Confederation, and a renowned traditional Newfoundland and Labrador band has debuted a new song in celebration of this milestone.

This past Saturday evening, Opera on the Avalon unveiled their most recent project, dubbed “75×75” in homage to the 75 years since the province became part of Canada.

The launch was highlighted by the release of a song named “1949”, penned by Amelia Curran and performed by Rum Ragged.

Rum Ragged’s Mark Manning shares that this has been a project in the making for several years.

He mentions that it was in 2021 when Curran shared the song. The opportunity with Opera on the Avalon arose, presenting the ideal chance to create a video that highlights the anniversary and its significance to inhabitants of Newfoundland, Labrador, and Canada.

Manning elaborates that the song is a narrative of the province’s past.

The leader of Rum Ragged expresses that it was a distinct honor to contribute to the narration of the 75 years of Confederation’s history.

He mentions that the opportunity to sing about the events that have transpired from that time to the present, events that persist daily, is something they are proud of achieving.

“Obviously no added sugar.” That phrase, printed on the box for Kylie Jenner’s new brand of canned vodka sodas, Sprinter, perplexed me. Obviously no added sugar? First of all, Ms. Jenner, do not assume you know what I am thinking. Being spoken to as if I am a child makes me irate; I worked hard for these forehead lines and dark circles! Sure, I may have a stunning, youthful glow despite them, but that doesn’t mean I deserve to be scolded for a conclusion I haven’t even made in the first place. I picked up this crate of eight canned vodka sodas two seconds ago, and already I’m getting a playful slap on the wrist? If it weren’t my job to taste these things, the box would’ve gone back on the shelf.

Alright, that’s a lie. I have been dying to get my hands on some Sprinters since Jenner announced the brand earlier this month. If there is one thing I’ve always admired about the Kardashian-Jenner oligarchs, it’s their keen eyes for branding. Whether the products they make are good is of…some concern to me, of course—look at the article you’re reading!—but I’m far more fascinated by how those things will be marketed. Take, for instance, Kim Kardashian’s SKIMS shapewear and undergarment brand: I don’t wear shapewear, but if I did, I’d be inclined to buy it from the woman who made a cheeky, irreverent ad about some of her bras having visibly protruding nipples.

I love the textured glass bottles of Kourtney Kardashian’s line of supplements and vitamins. I adore the fact that Khloé Kardashian had to incorporate her denim line (that is definitely not a money laundering front) into an ad she did for migraine pills. I worship the ghastly label of Kendall Jenner’s equally frightful tequila, simply because the design is so memorable. Whether the Kardashians and Jenners could be considered “artists” in the traditional sense is up for heavy debate, but they are certainly sculptors of their own relevancy. Fame is an art form, just like painting, music, or, well, I suppose even writing. I’ll have to delicately caress my reflection in a mirror to process that, but I’ll do it later.

J.Lo’s New High-End Cocktail Line Has Changed Me Forever

Sprinter is an excellent example of the Kardashian-Jenner knack for branding. Despite the apparent absence of added sugar, its appeal remains strong. This time, the appeal generated by the stunningly crafted Sprinter packaging is equally matched by the exquisite taste and texture of the cocktail itself, down to the very feel of the can. Contrary to 818 Tequila, Charter Harrison penned in an article for The Daily Beast’s Obsessed, a hyper sweet drink, Sprinter strikes a nice balance and is a pleasure to drink. Kendall, watch out, for your younger sister’s liquor might be hot on your heels. correctly noted

The top feature of Sprinter has nothing to do with its taste or look. The most ingenious approach by the team was to launch this drink promptly and extensively, ensuring availability to anyone eager to try upon its official release on March 21. This is not something that can be said for a certain pop star, whose delicious spritzes only recently arrived in New York, nearly nine months after their initial launch! A few taps on the official site’s store locator led me to a liquor store seven subway stops away. Little did they know how determined I was just to get a taste of Sprinter. delicious spritzes store locator

In store, it’s clear that the main distinction between sprinter and other canned cocktails is not its ingredients, boasting real fruit juice, premium vodka, sparkling water, and no added sugar, but its design. The packaging is sleek and vibrant, yet admirably straightforward. Each can has a set of pastel colors corresponding to its respective fruit flavor, complemented by bold, darker text from the same color family for easy identification, even from afar. It virtually glows in the dark! The “I” in “Sprinter” is punctuated by a shooting star, giving the product a unique symbol to distinguish it from the competition.

The branding, once again, is outstanding. I’d much prefer this to any White Claw variant, which I find distasteful. It’s just a matter of personal taste! While I appreciate visual aspects, I am also drawn to quality construction.

An eight-pack of Sprinter doesn’t run cheap.

Speaking of the Big Claw, which still keeps its satanic grip over twentysomethings all over the world, let’s compare the two brands on a base level before we get into taste. Your average eight-pack of White Claws, either vodka sodas or the standard spiked seltzers (which, here’s a flash, are basically the same thing), will run you somewhere between $15 and $20, depending on where you live. Sprinter is priced about the same, but the eight-pack I bought cost me about $25 before tax. That’s not exactly cheap, but there’s no accounting for taste, and you will look 16 times hotter holding a Sprinter than you will gripping a White Claw. Both the White Claw vodka sodas and the Sprinters are 100 calories each and 4.5% alcohol by volume, so you might as well choose the one that will make other people feel bad about themselves while you sip mysteriously in the corner of a party, making them say, “Who’s that girl/boy/really stylish Weimaraner?”

As for the taste, Sprinter has the Claws beat there too. The brand’s first wave of flavors includes black cherry, lime, peach, and grapefruit—pretty standard stuff in the realm of canned cocktails. I tried the peach first, and was immediately shot back in time and had my spine cracked against a concrete wall, recalling the dark ages spent consuming Bud Lite Peach-A-Ritas at the age of 20. The scent profile is nearly identical, but the taste of the Sprinter is, expectedly, far more subtle than the malt liquor sludge that shaved a few years off my life. The drink is peachy, but not insistently so. It’s hard to make a decent flavored beverage out of any stone fruits, so to drink this without retching is already a point in Jenner’s favor.

Next up were the lime and the grapefruit. The lime is one of the best of the bunch, just acidic enough to avoid becoming cloying. Lime is, excuse my pun, low-hanging fruit when it comes to beverages: It’s one of the easiest flavors to get right. But unlike a White Claw, you can really taste the real lime juice in the Sprinter. My best palate comparison for this brand would be to Spindrift sparkling waters, which are also made with real juice and obviously no added sugar. I was, however, not so taken with the grapefruit Sprinter. Grapefruit is one of my very favorite foods—I love things that are so sour and acidic that they feel punishing—so I’m highly critical. But the juice-to-vodka-to-water ratio is slightly off, leaving it with a basic, forgettable flavor.

Seth Rogen’s Coffee Brand Got Me High (on Caffeine), but the Price Is a Major Crash

Finally, there’s the black cherry Sprinter, which I just brewed this morning at 11 a.m. after realizing I had neglected it the previous night. Don’t be alarmed: I had a single sip and stored the remainder in my refrigerator! Black cherry is the primary White Claw flavor, and Sprinter seems to have outshone their competition. This version is tangy, mildly sweet, and features a clear cherry flavor that doesn’t cling to your palate like artificial cherry additives, reminding of a cough syrup. Compared to the much loved, famous White Claw variety, which I find artificial and dull, Sprinter undoubtedly triumphs.

Despite my fondness for Sprinter, I am even more captivated by its packaging. The phrase ‘sprint to the good times’ is printed on the rear of the can, which feels somewhat unsuitable for an alcoholic beverage—even a low-alcohol one! Yet, I can overlook this due to the engaging description below it. “Meet Sprinter: a spirited and fruity combination of real fruit juice, high-grade vodka, and carbonated water,” as mentioned on the can. It seems that Kylie Jenner and the Sprinter team need not follow AP style conventions, hence the lower case “A” following the colon. “Your new main squeeze. The perfect company for your fun moments. Your go-to drink for every occasion.”

Our beloved Coleman with his selection of Sprinter cans.

Maybe I’m an easy mark, and perhaps the Kardashian-Jenner family is wickedly good at keeping their talons stuck in my spleen, but I find that utterly delightful. It’s saucy and brash! Suddenly, “obviously no added sugar” makes a little more sense. It’s a playful rib, not a harsh chide. Sprinter is silly and unserious; it sort of has to be as a Kylie Jenner passion project. At least she knows exactly what people want from America’s royal family, which is to be in on the joke. Crafting a tasty drink is nice, but doing it with a little self-awareness will shoot you into the stratosphere, and Jenner has crafted her shooting star-branded beverage for the ride.

Read more at The Daily Beast.

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Whiskey

Virginia’s oldest distillery, A. Smith Bowman, is releasing a new whiskey next month and if you want to try it you’ll need to sign up for the distillery’s lottery.

This week the distillery launched the Abraham Bowman Oak Series, a new set of experimental whiskeys that are joining the Abraham Bowman Limited Edition Collection.

The Abraham Bowman collection of experimental limited-edition whiskies began in 2010 with the launch of Abraham Bowman Rye Whiskey. Since then, the distillery has released 22 different experimental whiskies. This particular series explores cask maturation in different oak varietals from around the world as well as the effect charring within the barrel has on the flavor of a whiskey.

The series is kicking off with a whiskey aged in French Oak. The distillery says that the whiskey is made from an award-winning mash bill and blends together liquid that was aged in French Oak barrels both with and without char.

Abraham Bowman Oak Series: French Oak

“These barrels sat for an extended period of time to maximize the differences among them,” said Head Distiller David Bock. “Once blended together, the vanilla from the no-char barrels helps balance out the pepper notes from the charred barrels, creating a dynamic and delicious blend. We are very pleased with the final result.”

The whiskey is bottled at 100 proof and has a nose of cherry and caramel, with sweet vanilla and spice on the palate from the barrel. The whiskey finishes with flavors of cinnamon and apple.

“French Oak is teaching us that experimenting with wood can bring some exciting nuances to the flavor profile of a distillate,” said Bock. “As the upcoming Oak Series releases continue to age, we are excited to explore what will come next in the Abraham Bowman collection.”

If you’re interested in giving the whiskey a try for yourself, you’ll need to enter a lottery. A. Smith Bowman will be holding a lottery for bottles starting April 4 that runs until April 11th. Anyone nationwide is welcome to enter the lottery; however, if you win you’ll need to visit the distillery in person to make the purchase within three weeks.

Winners will be selected at random on April 15, 2024, and notified via email. Each 750ml bottle will be sold for $99.99, excluding state taxes and fees.