Welcome back to FTW’s Beverage of the Week series. Here, we primarily focus on documenting and reviewing various beers, although we also include any beverage that pairs well with sports. Indeed, even cookie dough whiskey.

Hence, a notable stratification exists within hard seltzers and canned cocktails. There isn’t a real low-class option, save for Twisted Tea, which has a less than favorable taste! Nonetheless, there is a tier beyond the likes of White Claws and High Noons. This includes something slightly more luxurious, resonating particularly with audiences who desire more than the typical ‘no laws when you’re drinking Claws’ options.

For Vosa, the unique selling point is a higher-end variety of canned cocktail. It’s a crafted beverage that offers ‘the finer things,’ which happens to be the brand’s genuine slogan. However, given the stiff competition, especially from brands like Melograno and Spirited Hive, I feel that this is a rather crowded marketplace. This is evident when you consider Melograno’s stunningly designed cans which appeal more to the sophisticated drinkers than any wording on Vosa’s label possibly could.

Consequently, Vosa will need to differentiate itself by offering a taste that surpasses your average vodka-based beverage. Let’s find out if there’s something particularly refreshing about it.

The light effervescence bubbles to the surface as you pour, allowing for a scent that somewhat represents the advertised pineapple, yet predominantly reveals the vodka constituting the seven percent ABV. The pineapple flavor plays a more notable role upon initial tasting.

The flavor profile leans towards sweet rather than tart, fully embodying those elements that establish pineapple as an excellent, yet sometimes overlooked mixer. Essentially, it’s a juice that seemingly diminishes the presence of the alcohol within, particularly if the spirit is a neutral one like vodka. That’s exactly what we observe here; the effervescence lightly breaks up the sweetness, and no alcoholic heat accompanies the IPA-level of alcohol.

This results in a beverage that’s extremely palatable, leaving behind just a slight burp after a few gulps. You’ll detect a bit more of the vodka if you’re sipping directly from the can, but when poured into a glass, it tastes more akin to a flavorful, potent, yet sweet hard seltzer rather than a craft cocktail. This is meant as a praise. For a drink with a high ABV line, Vosa’s High Line Pineapple is remarkably easy to drink.

The scent is more invigorating than that of pineapple. It’s akin to a fresh, clean citrus that resembles a pleasant cleaning solution. Which, even though it may sound like mild commendation, I assure you is quite the positive.

The robustness of the pineapple High Line cocktail, in my opinion, can be attributed to the wonderful way pineapple melds with vodka. The lemon variant is equally impressive, imparting a citrusy sweet and sour taste that beautifully complements a strong alcoholic mix, only subtly hinting at the underlying spirit. While the vodka presence is noticeable, it never overwhelms, promoting a delightful drinking experience.

I hesitate to use ‘crushable’ as it implies certain notions; however, I must assert that these are among the most palatable high-alcohol-content canned cocktails I’ve come across. Although heavier on calorie count at 190 per drink compared to 110 caloric vodka waters, the tradeoff for the taste and experience is absolutely worth it.

Opening the can releases a veritable burst of refreshing fruitiness. The liquid flows out resembling tinted water with nary a bubble insight.

Despite the enticing pineapple aroma, the initial sip is surprisingly heavier on the spirit. The vodka taste hits you first before being balanced out by the acidic sweetness of the pineapple. Although enjoyable, it’s slightly disappointing considering the flavor richness of the other high-alcohol High Line variants.

If you’re partial to vodka, this product will suit your tastes. If you’re not, you might still find it drinkable. It boasts the appeal of a low-calorie slim can, with a flavor portrait that aligns more closely with the milder taste of a White Claw, but doesn’t quite match the superior offerings from the Vosa range.

On this occasion, the lemon component seems to blend more harmoniously with the vodka. It’s a little unexpected, especially considering the success of other pineapple-vodka mixtures – but it works.

As a cocktail, it’s acceptable yet unexciting. There’s a slight citrus note and the tartness of the lemon cleanses the palate, possibly too well, as it unfortunately reminds me a bit of a cleaning product. Notwithstanding, it’s drinkable.

For reference, I usually liken whatever I’m drinking to a standard cheap beer – in this case, Hamm’s, a reliable option from the land of sky-blue waters. The pertinent question is: would I choose to drink Vosa instead of a cold can of Hamm’s on a typical day?

The High Line, indeed. It conveys a stronger and more robust flavor, positioning it as a superior choice and igniting my regret for not sampling the cherry and peach variants.

At the end of the day, Vosa’s canned cocktails are agreeable but not uniquely different from other products on the market. A decade ago, it may have been considered groundbreaking. Now, it’s simply another addition to an extensive lineup of quality beverages that can provide mild inebriation with a dash of taste.

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As the whiskey industry in Ireland continues to grow and diversify, so too does the interest in its potential culinary applications. With over 40 distilleries currently experimenting with different methods of distillation, blending, and cask styles, whiskey’s role in food pairing has become even more intriguing. The American market is also seeing a surge in demand for high-quality sipping whiskies, aside from the ever-popular Jameson’s. It has been said that the triple distillation process used in many of Ireland’s whiskies produces a smooth, easily palatable style that lends itself well to the culinary arts. Below are the insights and anecdotal experiences of some of the country’s leading chefs and distillers on this topic.

Damien Grey, who is the head chef at The Liath in Dublin, says

Grey and the team at the two-Michelin-starred The Liath have fully embraced the potential of Irish whiskey, viewing it not just an important aspect of Ireland’s history, but also as a crucial ingredient in what Grey calls “a new expression of Irish cuisine.” This new cuisine showcases unique ingredients sourced from all over Ireland. At The Liath, the dining experience often starts with their own spin on a whiskey sour, which is served as part of a dish called Tuś. In Gaelic, Tuś means “beginning” or “start,” and the dish aims to introduce diners to the five key taste characteristics: bitter, sour, salty, umami, and sweet. It’s not your typical whiskey sour, though. “We use a 10-year-old cask-strength Irish whiskey from Egan’s, which has been aged in American oak. The whiskey is then served as a jello shot,” explains Grey.

Grey, who spent his early years in Australia, insists that when incorporating Irish whiskey into dishes, it’s important to pay more attention to the secondary and tertiary flavors instead of the primary ones. Using this approach, various subtle flavors can be captured and paired. For instance, Grey finds that peated whiskey pairs well with chocolate, cheese, and cured meats; while lighter whiskey styles tend to go well with fish and white meats dishes. One of his favorite combinations is L’Etivaz cheese with smoked beer onions, kale, olive oil, dried leeks, paired with a 23-year-old single malt that has been aged in a Brunello di Montalcino 2014 barrel. “This pairing is truly special. To fully appreciate it, one must first understand the intricacies of the whiskey. But once that bond is made, the resulting experience is nothing short of breathtaking,” Grey affirms.

One of the delightful offerings at The Liath, which underwent a transformation during the Covid lockdown, sealing a contemporary look and winning a second star in 2022, is an authentic pairing of a peaty Irish whiskey with chocolate. “We conclude the menu with five confections profiled into the five basic tastes. The Umami taste is embodied by chocolate truffles, for which we use the Egan’s Endeavour, a triple distilled single malt of cask strength.” This whiskey seized Double Gold at the 2023 San Francisco Wine and Spirits Awards and is employed to enrich the dessert with the stark and earthy savoury tones; capturing the real essence of Ireland and its modern cuisine that is deeply rooted in its history.

Pattrick Guilbaud

Over the last 40 years at the helm of Restaurant Patrick Guilbaud, Patrick Guilbaud has witnessed a significant evolution in Ireland’s dining scene. He brought the classic French culinary art to Dublin in 1981, earned a star in 1989, and another in 1996. He recalls the initial struggle when many couldn’t comprehend their unique approach, but over the years, through changing gastronomic trends, the restaurant persists in upholding its two stars in its majestic Georgian townhouse adjacent to the five-star Merrion Hotel.

Today, the restaurant takes pride in its product-led approach, celebrating local ingredients, including whiskey. As a Frenchman, Patrick has a special liking for farmyard cheeses and considers them as an integral part of the escalating whiskey choices. Patrick recommends, ‘a delicious way to conclude your meal could be a flavorful pairing of a creamy blue cheese like Cashel Blue or Young Buck, with a gentle whiskey finished in a sherry cask, such as Yellow Spot 12 Year Old or Bushmills 10 Year Old.’

Another Guilbaud favourite is richly flavoured barbecue alongside rich sauces. For this, a lightly pleated Connamaragh whiskey ticks the boxes. “Its full flavours enhance the smoky aspects of the savoury, barbecued meats”. Deserts provide a strong opportunity to play with a whiskey pairing (you’ll note the recurring theme throughout) and he “loves pairing the restaurant’s contemporary dark chocolate tart with bourbon vanilla ice cream and a Teeling Brabazon whiskey, “which really accentuates the chocolate with nice oaky notes.”

John Kelly of the Lady Helen Restaurant at Mount Juliet Estate

The Mount Juliet Estate houses John Kelly at the Lady Helen where he has served outstanding modern Irish cuisine in a 260-year-old country manor since he joined in 2011. Kelly was raised in Kilkenny, and went on to train under Patrick Gilbaud in Dublin, before returning to his origins and earning a Michelin star in 2013.

He draws his inspiration for the menus from seasonality and the availability of quality local produce, preferring to focus on a small number of ingredients. “We source high end products and we add one or two items to the plate, and that’s it. If you use more than that you dilute the ingredient, and also create confusion for the chef and customer.” Kelly believes the essence and taste will be lost in over complication. “Our motto at the Lady Helen is ‘keep it simple and do it well’”. As such, he’s more cautious on the involvement of whiskey in his menus, but is happy to experiment and push the boundaries when it makes sense.

Despite the whiskey industry’s interest in experimenting with food pairings, Kelly shares that whiskey isn’t typically seen as a pairing beverage due to its nature. Nonetheless, whiskey’s unique flavor spectrum and aroma notes can result in strongly-flavored whiskeys that finely complement meat and game dishes. While whiskey traditionally acts as a digestif, Kelly suggests that the diversity and adaptability of Irish whiskey can be utilized to curate unique culinary creations.

With a focus on harmony and pureness in his creations, Kelly places immense importance on every ingredient chosen. A recent dish suggestion incorporated the delicate tones of Waterford Whiskey Sheestown Kilkenny Single Farm Edition, innovating a usual St. Patrick’s Day menu item. He shared, “Substituting the conventional lamb with Irish venison in a traditional Irish Stew and bolstering it with a rich berry like the blackcurrant creates an amazing match with the whiskey, adding depth and a subtle sweetness.”

Renowned Chef and Terre Founder Vincent Crepel,

Originating from the Pyrenees, Vincent Crepel moved to Spain’s Basque region, where he started his career as a chef de partie at the three-Michelin star Arzak in San Sebastián. He gained additional culinary expertise in Singapore under the guidance of André Chiang. His experiences abroad influenced his cooking style, and today, he is celebrated for his fusion of contemporary French cuisine with Asian influences in Ireland.

Crepel earned his inaugural Michelin star mere months post launching Terre, aligning his approach as ingredient-centric. Nestled within the Manor House of the Castlemartyr resort, the restaurant’s menu is deeply influenced by Crepel’s profound appreciation for locally sourced produce. “The emerald fields of Ireland and its majestic coastline captivated me from the outset, solidifying a bond with this land and its occupants.” Indeed, establishing in Cork almost necessitates the endorsement of Irish Whiskey, especially given its proximity to Middleton distillery, a world-renowned name.

He imparts a smoky undertone to the caviar with Red Breast Barrels handpicked from Midleton, amalgamating the strong, smoky essence of the barrel with the rich, unique notes of Kristal caviar, raising the taste to unprecedented peaks. “Caviar, owing to its supreme quality, is difficult to enhance. Consequently, instead of smoking it directly, which might impact its fine texture, we envelop our caviar in kelp that has previously been smoked in Red Breast whiskey barrels, imparting an additional flavour layer to the caviar, transforming it into an exclusive and extraordinary dish for us.”

Mickael Viljanen

Landing in Ireland in 2000, Mickael Viljanen first worked at the Tannery prior to a five-year tenure at Gregan’s Castle. Following his move to the Greenhouse in 2012, he bagged his maiden Michelin star in 2015, adding another star to his portfolio in 2019. His dream to venture on his own became a reality in the shape of a business collaboration with Ross Lewis, the veteran owner of Chapter One, who has since then withdrawn from culinary responsibilities, welcoming Viljanen to take his place.

The restaurant, situated on the northern bank of the River Liffey, features a private dining area known as the Middletown Room, paying homage to Jameson’s premier offering. This room contains the only collection in the world of every Midleton vintage for glass sampling. Fittingly, the restaurant, Chapter One, is in the former home of a Jameson’s distiller, imbuing it with a rich whiskey heritage.

While the tasting menu doesn’t emphasize pairings, Chef Viljanen acknowledges the frequent use of whiskey in their dishes. “Whiskey often features in our sweets and small pastries, particularly in various forms with strong caramel notes, often complemented with chocolate,” says Viljanen. The main dishes are no exception, with whiskey often paired with seasonal game, used in marinades and sauces, especially with hare and grouse. A notable whiskey moment at Chapter One is the arrival of the coffee cart. “The presentation of our Irish coffee trolley, where we flambe the drinks tableside using Jamesons, is a special highlight.

Sommelier Scott White, known for his work at Michelin-starred D’Olier Street, honed his skills at the respected Aimsir in County Kildare. According to White, Irish whiskey traditionally features delightful notes of orchard fruits, caramelized apple, and quince, topped off with the spice notes from American oak, which lends hints of toasty hay and toffee. His preferred pairing is Middleton Very Rare 2023 served with aged beef tartare, garnished with raw button mushrooms, sweet pickled onions, beef fat potato crisps, cep powder, and truffle. This combination enhances the earthy tones of both the food and the whiskey. “The pairing enhances and mellows the oak and the rich orchard fruits, matching the richness of the beef and potato,” shares White.

When discussing McConnell’s 5 year sherry finish, Barry Mageean from McConnell’s Distillery Operations in Belfast describes the whiskey as being filled with festive fruit flavors and a notably distinct vanilla musk. He suggests that it is the perfect drink for the colder months as it is both enjoyable and satisfying. He also enjoys combining this whiskey with desert and whiskey soaked pear on crushed meringue, stating that macerating pears in the sherry cask finish enhances the winter fruit notes in the whiskey, making the pair complementary, vibrant, and comforting.

Mark Newton, head of brand at the Waterford Distillery, suggests a classic chessboard paired with ‘The Cuvée’ as their favorite menu pairing. This drink is a blend of 25 Waterford single malts, with each originating from a separate farm, enhancing its complexity. This combination works incredibly well due to the whiskey’s barley-forward profile, the enticing aromas of an artisan bakery, and its exquisite mouthfeel. The distillery also recommends their organic whiskey, ‘Gaia’, which pairs nicely with smoked Gubbean from County Cork. This pairing is favorable as the whiskey offers delicious notes of roasted hazelnut that contrasts perfectly with the smoked cheese.

If you’ve been experimenting with mixed drinks at your personal bar, it’s worth considering adding a classic frothy whiskey sour to your cocktail list. Dating back to at least 1862, this is one of the earliest cocktail recipes still in circulation. The whiskey sour, with its many variations, offers a fantastic baseline for those wanting to further their bartending skills or impress friends at the next mixer.

You can make whiskey sours by first shaking the required ingredients without ice in a cocktail shaker. Following this, you add ice, shake it again, then strain the mixture into your serving glass. This technique not only merges the ingredients but also builds a foaminess intrinsic to the whiskey sour. The shaking process creates the trademark ultra-smooth texture of this cocktail. Ice is a welcome addition to the shaker for texture but avoid over dilution by stray ice bits in the final cocktail. Drinks like whiskey sours are typically strained twice for this very reason, ensuring fruit pieces or errant ice are excluded.

Read More: 13 Essential Liquors for Your Home Bar

Even beginners will find it challenging to mess up a whiskey sour, but mastering the basics will surely delight you and your friends. Try your hand at the fundamental recipe before adventuring into special variations like the orange liqueur-infused fancy sour, or the New York sour crowned with a float of red wine. Some whiskey sour recipes even incorporate egg whites for an added lush consistency. Whatever recipe you opt for, always remember to double-strain your cocktail. Excess ice can gradually alter the taste the longer it sits in a glass. Here’s to enjoying consistent flavor from the first refreshing sip to the finishing swallow.

Keep in mind that the double-straining technique doesn’t apply only to whiskey sour recipes. Pieces of muddled fruit and freshly squeezed citrus are excellent flavor enhancers for many drinks made at home, but added ingredients can result in unwanted floaters that end up in your cocktail glass, a less-than-ideal aesthetic for the smoothest cocktails. Take the extra effort and double-strain your concoctions, and your drink-mixing game will be instantly up-leveled.

Read the original article on Tasting Table

by: Sarah Szilagy

Posted: Mar 29, 2024 / 06:30 AM EDT

Updated: Mar 28, 2024 / 10:03 PM EDT

COLUMBUS, Ohio (WCMH) – A Columbus-area distillery has been accused of diluting Ohio State University’s brand with its Buckeyes-themed vodka.

Ohio State is contesting the trademark application of Noble Cut Distillery for its VOHIO vodka. The university claims the vodka’s use of “VOHIO” and colors associated with Ohio State misleadingly suggest a connection between the vodka and the university. The opposition filed by the university with the U.S. Patent and Trademark Office, points out the distillery’s social media posts and the vodka label’s colors that “unmistakably point to Ohio State.”

Noble Cut Distillery, established in 2014 in Gahanna, has been selling VOHIO vodka since at least September 2021, according to their trademark application. In response to this application, Ohio State asserted on March 11 that its own “Ohio State” trademark, granted in 1981 and in use since 1878, carries precedence.

The university also maintains the priority of licensed uses of its marks by approved third-party sellers. These marks include “Buckeyes,” “OSU,” “Ohio Stadium,” and expressions popular with fans such as “OH-IO,” “O-HI-O,” and “O-H-I-O.” The university insists that the “V” in VOHIO does not adequately differentiate the vodka from Ohio State.

According to the opposition filing, “The element most likely to be remembered by consumers in such mark is the well-known and identifiable term ‘OHIO.'”

Noble Cut Distillery declined to provide comment.

Given the extensive diversity and categories of products featuring licensed Ohio State trademarks, like beer koozies and shot glasses displaying the Buckeyes logo, the university argues that any logical consumer would assume that VOHIO vodka is likewise affiliated with Ohio State. The university also contends that Noble Cut Distillery’s marketing for the vodka indirectly suggests such an association.

In various Instagram posts, Noble Cut displays VOHIO vodka next to officially licensed Ohio State merchandise, including Ohio State-emblazoned plastic cups and an Ohio State cooler. They also link the vodka to Ohio State football matches. Several captions on the posts make reference to Ohio State game day, encouraging fans to enjoy VOHIO vodka at pre-game tailgates.

In an Instagram post made in September 2023, which was included in Ohio State’s objection filing, Noble Cut exhibits a banner from a football tailgate event. The banner includes an image of its VOHIO vodka placed next to a football and a Buckeyes necklace. It displays the words, “Tailgate Vodka Made in Ohio.”

The design of the VOHIO label is criticized by Ohio State due to its similarities with the Buckeyes football uniform’s signature athletic stripe pattern.

Ohio State spokesperson Chris Booker has stated that each year, the university’s trademark and licensing program generates around $17 million. Hence, protecting the brand and trademarks is critical.

Booker further stated that these assets are of great value and contribute to their fundamental academic mission which includes teaching and research.

Noble Cut has had success in getting similar vodka marks trademarked using the same “V” theme. In November 2023, they received trademarks for “VOPENN” and “VOTENN”, using them to market vodka bottles coloured like Penn State University and the University of Tennessee respectively. There was no opposition to these trademark applications from either university.

Noble Cut originally had until April 20 to respond to Ohio State’s opposition, but on Thursday, it requested a 60-day pause in court proceedings because it has entered into settlement negotiations with the university. Proceedings will resume May 28.

Copyright 2024 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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Sofia Deleon has launched her own rum, Tenango, after being inspired by her great-grandmother.

A Philadelphia entrepreneur has taken her great-grandmother’s legacy of making moonshine and created her own rum company.

Sofia Deleon, of El Merkury restaurants, just launched Tenango Rum earlier this year. Born and raised in Guatamala City before coming to the United States in 2012, Deleon always heard stories about her great-grandmother in the 1920s. “My tatarabuela used to make cusha, which is a Guatamalan version of moonshine that’s made with corn and sugarcane,” Deleon says. “I thought it was very inspiring, and it led me to follow in her footsteps.”

So Deleon says she decided that for her next entrepreneurial venture, she decided to investigate rum. “Growing up in Guatamala, I saw a disconnect between how Americans see rum and how the rest of the world sees rum,” Deleon says. “Most Americans associate with super sweet, hangover-prone tiki drinks that come with an umbrella that they’re most likely drinking on vacation.”

But rum, she says, can be so much, much more. “I want to reshape that perception of rum,” Deleon says.

Tenango is a 100 percent, single source rum, and it is crafted at a Guatamalan distillery. Made with grade A molasses on a column still using a traditional, Spanish method, it is aged in American white oak barrels.

The depth of the flavor, she says, distinguishes it from other rums, but its packaging is also distinctive.

“When I went back home and embarked on this rum journey, I wanted my product to extend beyond a great liquid,” Deleon says. “My larger goal was to give back and represent Guatemala in the best way.”

“To me, nothing says Guatemala more than the colorful weavings found all over the country so I thought ‘How can I best incorporate them in my bottle?’” she adds.

Driven by this thought, Deleon mobilized a cooperative of Mayan ladies, who manually make each cover for every bottle. “Observing a label that says ‘handmade,’ is one thing but to actually see it being weaved on a foot loom is truly enchanting,” she states. “The first time I saw the process first-hand, I was determined to keep this art form alive through my product.”

Deleon’s connection to one of these women transpired through her father, a resident of Guatemala. “He succeeded in establishing the needed trust for this project to flourish,” she narrates.

Subsequently, Deleon collaborated with a local designer renowned for his work with conventional tejidos or Guatemalan fabric. “We certainly went through numerous iterations prior to achieving the perfect fit for the bottle,” she gives voice to her experience.

Deleon expresses her fondness for enjoying Tenango pure, especially during her post-work relaxation, but also loves it in cocktails. “At a restaurant, I’m particularly excited to taste the various spirit-forward recipes crafted by bartenders,” she shares. “The Carajillo happens to be one of my favorites for dessert as the coffee tones beautifully complement those of the rum.”

Currently being distributed in Pennsylvania and New Jersey, Tenango, priced at $49.99 per bottle, has future expansion plans as per Deleon. “My intention behind creating Tenango was similar to El Merkury. I wanted a superior representation of Guatemala, an exceptional place with abundant offerings, which is often negatively portrayed in the media,” she conveys.