Warning: Attempt to read property "taxonomy" on bool in /home/icoholco/public_html/wp-content/themes/Grimag/archive.php on line 187
Celebrating the Michigan Beer that Earned Its Own State Holiday
Bell’s Oberon
There are a few things that can signify that we’re finally headed into Spring: flowers blooming, pollen covering everything, and if you’re in Michigan, Bell’s Oberon Day.
Bell’s Oberon Day is officially Monday, March 25th. An official holiday in Michigan (seriously, governor Gretchen Whitmer declared Oberon Day an official holiday in the state in 2022), the day marks the unofficial start of Spring, but the official day that Bell’s wheat ale, Oberon, is available. At a time of the year when Michigan can still be quite cold and dreary, the day is an opportunity to celebrate the warm weather and sunny days ahead.
While the best place to celebrate the big day is arguably Bell’s Eccentric Cafe in Kalamazoo, Oberon Day events are happening around the United States from Washington State to North Carolina. You can check out a full list of the events Bell’s knows about here to find one near you.
Drinkers celebrating Oberon Day
“What I love so much about Oberon is it has such an intense and deep meaning for many people,” says Bell’s Executive Vice President Carrie Yunker. “People have tattoos of this brand. That’s how beloved it is.”
That Oberon Day distinction came in 2022 as part of the beer’s 30th anniversary, although the brew wasn’t always called Oberon.
Bell’s brewery founder Larry Bell, on a quest to create the perfect summer beer, originally named the beer Solsun. The name is a nod of sorts to the word saison, which the beer was modeled after. The beer uses Belgian male and German hops, but American yeast.
Back in 1992 when Solsun officially made its debut, the beer offered something that wasn’t really available in the American market, and it was a hit, especially locally.
Bell’s Oberon on the bottling line
The beer officially changed its name to Oberon in 1996. As legend has it, a local sorority had used the logo on a rush T-shirt, prompting Bell to trademark the name. When he filed the paperwork, another brewery with a beer called El Sol opposed its name, claiming it was too close to theirs. Rather than fight it out in court, he instead changed its name to Oberon, a nod to the character in William Shakespeare’s Midsummer Night’s Dream.
And the rest, as they say, is history.
Now the beer comes in more than just its standard version. This year Bell’s plans to release Oberon Sunshine, a new shandy version that will be released in 12 packs that include three different flavors: Cherry Limeade Shandy, Lemonade Shandy, and Tropical Shandy.
On tap at the brand’s official party, where thousands are expected, will also be a number of variants of the classic beer including a Strawberry & Cream Oberon, Yuzu Oberon, Peach Jalapeño Oberon, and an Orange Vanilla Oberon. Rumor has it they’ll also be Oberon slushies available.
Oberon Day Celebrators
And they’re also bound to go through a ton of Oberon. Last year the Eccentric Cafe reportedly went through an astounding 91 kegs of the beer on Oberon day alone, equating to over 11,000 pints.
Oberon will be available from March until September except for in Florida and Arizona where it is available year round.
Lynyrd Skynyrd’s Whiskey Signing Event Draws Huge Crowds
Next up in 5
Example video title will go here for this video
Next up in 5
Example video title will go here for this video
MACON, Ga. — Individuals gathered in Macon to receive a whiskey bottle signed by Lynyrd Skynyrd’s members on Sunday.
The signing event occurred from 12 p.m. to 2 p.m. at the Macon Beverage Outlet located on Arkwright Road.
Band members Johnny Van Zant and Rickey Medlocke were present to sign bottles of the group’s official whiskey, known as Hell House American Whiskey.
The band launched this whiskey in 2023, coinciding with the commemoration of their debut album’s 50th anniversary.
Hell House Whiskey pays homage to the famous cabin where they crafted countless legendary songs, Hell House Cabin.
‘This meticulously crafted whiskey invites enthusiasts from all walks of life to savor a distinctive blend of flavors and a smooth, rich finish, reminiscent of Lynyrd Skynyrd’s signature sound,” a press release about the whiskey said.
You can also find the whiskey on Hell House’s website.
“It’s about the legacy of Lynyrd Skynyrd and what it stands for, what the fans are all about. There’s nothing like getting out there, playing a great show with Skynyrd, seeing people love this music, and now being able to raise a glass of our very own Hell House Whiskey together. It’s a toast to the timeless spirit of rock and roll,” Van Zant said in the release.
There were approximately 50 attendees at the signing event.
The duo explained their choice of name, believing it would hold a cool vibe when someone orders their whiskey at the bar.
There is a scheduled performance by the band at the Atrium Health Amphitheater on the upcoming Sunday.
During the signing event, band members revealed they haven’t yet seen the amphitheater, but they’re eager for their upcoming performance in Macon.
Professional Tips to Enhance the Quality of Your Cheap Vodka
Not all vodka is created equal. There are plenty of brands that fall short on quality compared to their more esteemed counterparts. With this in mind, we consulted Molly Horn, the cocktail strategy and spirits education manager at Total Wine & More. Drawing on her vast knowledge, Horn has some tips for improving a subpar bottle of vodka, starting with how to store it.
According to Horn, keeping the vodka in the freezer can “enhance the texture” of it. Freezing vodka changes its consistency, making it thicker and therefore improving the richness that signifies a good vodka. Horn’s next suggestion is to incorporate the subpar vodka into a flavorful cocktail. “Mixing it into Bloody Marys, Screwdrivers, Greyhounds can counterbalance it,” she advises. Note that an ideal Bloody Mary recipe includes robust ingredients like Worcestershire sauce, kosher salt, and black pepper. These flavors can potentially disguise and soften the harsh qualities typically found in cheaper vodka, making it more palatable.
Read more: 10 Of The Healthiest Beers You Can Drink
Lastly, for those vodka brands that are exceptionally harsh on the palate, these do pose quite a challenge. However, Horn suggests employing the freezer-storage method and mixing the vodka with strong flavors. For example, when making a Bloody Mary, infusing the vodka with bold ingredients such as black pepper, jalapenos or even habaneros, is recommended. The strong, spicy flavors can overpower and divert attention from the low-quality vodka, leading to a much more pleasurable drinking experience.
If these ingredients strike you as too outlandish to include in an alcoholic beverage, remember that Bloody Marys can be garnished with cold pizza, as well as pepperoncini, shrimp, and beef sticks. If that seems like a bridge too far, stick with the spicier ingredients. Hot peppers and other forms of spice can obscure flavors, which might be a good thing if you’re struggling with an aggressively bad bottle of vodka. Of course, being selective about the vodka you buy is the best course of action.
With so many great vodka brands to choose from, finding the right bottle is often challenging. To this end, Molly Horn offers some helpful pointers on how to identify a subpar vodka to avoid buying it. She recommends checking out “what the base material is or where the water is sourced from” when trying to determine quality. For instance, some brands use sugar beets instead of potatoes or corn, which can lead to quality issues. However, Horn encourages vodka enthusiasts to sample brands whenever possible.
When sampling a vodka, pay close attention to the texture. Molly horn explained, “If the texture on the palate is harsh and leaves your mouth feeling like it was stripped, it’s likely not the highest quality vodka.” Conversely, good vodka has a smooth texture and may even impart a minor sweetness, as opposed to that notorious stinging sensation that accompanies lower quality brands of booze. With Horn’s advice, you’ll never suffer through a harsh bottle of vodka again.
Read the original article on Daily Meal.
Humorous Blind Date Experience: Hiding Rum Slushies-induced Brain Freeze
Jordy (left), 29, a graphic designer, meets Luke, 30, a design consultant
What were you hoping for?
To meet someone who’s up for a laugh.
First impressions?
Good. He was chatty, had interesting opinions and suggested sharing food.
What did you talk about?
Our jobs in design. Family. The Velvet Rage. Gays. Luke being a film extra. Beyoncé. Living abroad. Languages (Luke speaks Spanish so he carried us through the food ordering). Exes. Turning 30.
Most awkward moment?
We both thought we’d already ordered when the waiter came, because we’d revised the menu so heavily with each other. Also, when the lights came on at the last bar.
Good table manners?
Very good – he topped up my wine. There was a spillage later on, but we were both a bit drunk by that point.
Best thing about Luke?
He’s up for a good time and very open to different points of view.
Would you introduce Luke to your friends?
I would. He’s easy to get on with and they’d have a lot in common. It sounds like we go to the same kind of clubs.
Blind date operates as the dating column for every Saturday, pairing two strangers for an evening of drinks and dinner. After their encounter, they share their experiences by answering a series of questions. Each week, both daters are photographed prior to their date. The feature, along with the picture, is published in the Saturday magazine and online every Saturday. Dating column has been running since 2009 – to find out how it all comes together, you can read all about it here.
What questions will I be asked?
We aim to learn about your age, location, job, hobbies, interests and what kind of individual you hope to meet. If you believe there are more things we need to know about you, please feel free to share.
Can I choose who I match with?
No. Remember, it’s a blind date! However, we do take into account the information you provide regarding your preferences and interests – the more details you give us, the likely it is that we can make a good match.
Can I pick the photograph?
No, although, rest assured, we always select the most flattering pictures.
What personal details will appear?
Only your first name, your job, and your age will be made public.
How should I answer?
Honestly
but respectfully. Be aware of how it will appear to your date, and the fact
that Blind date has a wide readership, both in print and online.
Will I see the other person’s responses?
No. There may be edits made to both your responses and theirs for various reasons, including length, and more details may be requested from you.
Will you help me find The One?
We’ll give it our best shot! Marriage! Babies!
Can I participate in my home town?
Yes, if it’s in the UK. While many of our applicants are from London, we’re always open to hearing from individuals residing elsewhere.
How to apply
Email blind.date@theguardian.com
Describe Luke in three words
Intelligent, friendly, fun.
What do you think Luke made of you?
Knows nothing about wine.
Did you go on somewhere?
Yes, a queer place and then a bar. We went back to mine for a drink after that.
And … did you kiss?
We did.
If you could change one thing about the evening, what would it be?
That it was a Tuesday – and the hangover the next day.
Marks out of 10?
9.
Would you meet again?
I would. We swapped numbers, so let’s see.
What were you hoping for?
A hot date with someone who shares my ambition to feature in the Guardian’s “most viewed” section.
First impression?
Handsome, smiley, pretty eyes.
What did you talk about?
The horrors and struggles of being gay. The joys and thrills of being gay.
Most awkward moment?We both got brain freeze from the rum slushies but tried to hide it. And I spilled mine all over the table.
Good table manners?
We shared everything. It was like that scene from Lady and the Tramp.
Best thing about Jordy?
He is easy to chat to and he’s up for a good time. I love that he can navigate situations and varying depths of conversation so easily. Also (checks notes) he’s handsome, smiley and has pretty eyes.
Would you introduce him to your friends?
I would. They’d like him.
Describe Jordy in three words
Attractive inside’n’out.
What do you think Jordy made of you?
Someone that can speak Spanish (I seriously cannot).
Did you go on somewhere?
We went to a new queer space, then to a bar where we got the aforementioned slushies, before a final drink back at Jordy’s.
And … did you kiss?
We did.
If you could change one thing about the evening, what would it be?
I wouldn’t have spilled my slushie.
Marks out of 10?
10.
Would you meet again?
Yes. I think we said we’d see each other at a gay club night.
Luke and Jordy ate at Parrillan Borough Yards, London SE1. Fancy a blind date? Email blind.date@theguardian.com
Seaswept Wine Blend: The New Favorite for Gen Z Drinkers
Seaswept is a new Sauvignon Blanc and Pinot Grigio wine blend that boasts an 11.5 percent ABV.
Sauvignon Blanc and Pinot Grigio seem like two varietals that should have always hooked up and gotten together.
And now, they have, in Seaswept, an exciting new wine blend from Josh Cellars.
“We felt there was an opportunity to refresh the rules of wine by creating a crisp and easy-sipping wine,” says Wayne Donaldson, global head of production, Deutsch Family Wine & Spirits, which owns Josh Cellars. “That’s why we decided to utilize California’s lightest white varietals, Sauvignon Blanc and Pinot Grigio.”
The two wine varietals complement each other beautifully, according to Donaldson. The Sauvignon Blanc contributes a crisp minerality and vibrant citrus aromatics, while the Pinot Grigio adds a softer, even cooling sensation. When blended together, they produce a light-bodied, refreshing wine that’s an ideal accompaniment to a summer daytime gathering with friends.”
The laid-back vibe is precisely what Josh Cellars aims to achieve with Seaswept. “This wine could sit well with other lively beverages that have gained popularity among the younger generation,” Donaldson explains. “We saw a chance to rewrite the wine rules by creating a crisp, smooth-sipping wine that can match other high-energy, social drinks that are currently in vogue.”
The grapes are all procured from the cooler regions of the Sacramento delta. “The cool nights and afternoon breezes provided perfect growing conditions, paired with access to varying soil types such as sand, clay, loam, granite, volcanic ash, seabed soil, and river-run gravel,” Donaldson elaborates.
Seaswept is particularly targeted at the younger demographic, adds Dan Kleinman, Chief Brand Officer at Deutsch Family Wine & Spirits.
Josh Cellars carried out an exclusive Occasions Framework Study, involving over 25,000 participants, reveals an interesting revelation about the drinking preferences of the younger generation. The study suggests a stark difference in the energy and mood associated with their drinking activities.
Addressing this, Kleiman states, “If we plan on capturing the attention of Gen Z drinkers, particularly during their ‘hanging out’ moments, we must present alternatives that are both lively and enjoyable.” On the contrary, wine has always been considered formal and not at all reflecting these attributes, in the perspective of these young consumers.
Seems like Josh Cellars has a strategic plan to combat this perception. Kleiman informs that by banking on their approachable nature and innovative spirit, they aim to bring forth an experience through Seaswept that mirrors the simplicity and joy of beach day. This positions their new low-alcohol wine as an outdoor beverage of choice during warm seasons, closely aligning it with the likes of seltzer, RTD, or beer.
Kleiman expects this venture to broaden their customer base with younger wine aficionados, primarily since this wine actually resonates with the high-energy events typical of this generation.
“For example, Seaswept is presented in a way that resonates more with other beverage alcohol categories that emphasize refreshment, like spending the day at the beach or hanging out with friends in the afternoon,” says Kleiman.
Because Seaswept is “the ideal festival drink,” Josh Cellars is launching an extensive experiential tour at popular music festivals across the country. “This will keep pace and engage our target audience at their comfort zones,” says Kleiman.
Centennial Wine Producer Crafts Rioja Wine From Ancient Vines
Old grape vine in Rioja, Spain
The tiny, precious hands of the little girl were shaking as she clung to the trunk of a young Tempranillo grape vine. Her grandmother guided the dirt into the hole, securing the new vine’s place in their family’s lineage. The process, a time-honored tradition shared from grandmother to granddaughter, was both a journey through the past and an investment in the future. The girl appreciated the strength and gentleness in her grandmother’s weathered hands, a testament to years of laboring in the vineyard and nurturing her family. She aspired to inherit these superhero-like attributes, epitomized by her amazing grandmother.
Old vine in black and white
In 1882, the wine region of Rioja, Spain, witnessed a sudden rise in wine sales due to an unfortunate circumstance. The vineyards in France were severely affected by a crop pest, phylloxera, which led the French producers to turn to the Spanish wines of Rioja. Taking advantage of this situation, the families of Rioja increased the production of their beloved native Tempranillo red grape variety. The grandmother narrated these exciting times to her little granddaughter, sharing stories of their ancestors’ hard work finally gaining recognition. She also instilled hope of a brighter, prosperous future that wouldn’t be just a mere dream, but her granddaughter’s reality.
By the year 1893, the pest phylloxera had reached Rioja, attacking and feeding on the roots of the cherished Tempranillo grape vines. This had a dire impact, stunting the growth and killing some of the vines. With this devastating event, the hope for the region nosedived. A young lady of 18 years was left to herself as the lone guardian of their small vineyard following the death of her grandmother from immense stress. Faced with the likelihood of having the vineyard replaced with grain plantations by her parents, she pleaded to no avail for the preservation of a cherished vine she’d planted with her grandmother, her only vivid memory of time spent with her. A local young man, who’d shown interest in her for years, stepped in during this crisis to console her, eventually asking her to marry him and move to Madrid for a shot at better opportunities. Overcome by grief and disappointment, she accepted his proposal and went to Madrid, dousing the hope of ever returning home.
In the meantime, a man by the name of Ramón Bilbao from Etxebarri, a small town located around 60 miles north of Haro, the major town in Rioja, made the move to Haro to set up his own business. Risky as it was owing to the previous devastation from phylloxera, he decided to open a grain warehouse as well planting vines in the year 1914.
Entry into Ramón Bilbao estate
Following the death of Ramón in 1929, five years after the establishment of the winery Bodega Ramón Bilbao, his ambition was fulfilled by Enrique, his son. Enrique successfully continued his father’s legacy, turning Bodega Ramón Bilbao into a successful wine producer in Rioja which celebrated its 100th anniversary. The winery not only owned its vineyards, but also worked hand in hand with multiple-generation grape cultivators in the area to broaden their grape source base to a wide range of small plots. Notable among these are their 80 to over 90 year old Tempranillo grape vine plots. Their wine, Mirto, stands as the perfect showcase of this beautiful collaboration.
Harvesting the grape bunches by hand
The first vintage of Mirto was in 1999, when the technical and general director, Rodolfo Bastida, joined Bodega Ramón Bilbao. He had been walking through the vineyards with a local grower in the sub-region of Rioja Alta, discussing the 1999 vintage, and the grower said to him, “Año de mirto año de vino,” which translates into English, “year of myrtle, year of wine.” Then he pointed to all the myrtle plants growing on the edge of the plot. It is a local expression that means thriving myrtle plants are an excellent sign for the vines and when the myrtle is great, the wine will be great. So Rodolfo decided to make a 100% Tempranillo wine sourced from multiple old vine plots and call it Mirto and the 1999 Mirto was a lovely wine out of the gates and after many years of cellaring, still impresses.
Mirto is just one of the projects that Rodolfo is spearheading as Ramón Bilbao founded a winery in 2019 called Lalomba (translating to hill), which is devoted to the exploration of a single vineyard estate called Lalinde which is located on a hill in the most eastern sub-region named Rioja Oriental. A section of the vineyard makes an ultra-premium rosé wine that is a field blend of the local red Garnacha grape and the white Viura grape made from vines that are almost half a century old. It makes a concentrated rosé wine with lots of freshness and minerality that improves with age.
Rodolfo Bastida
Rodolfo, a Rioja native, stands as the third generation in his family to follow the path of winemaking. He feels a sense of completion in spending the greater part of his time in the vineyards, reminiscent of the 1800s when local winemakers resided amongst their vineyards. With the advent of professional wineries, a shift occurred. His grandfather, who like many others, spent his days in labs, wearing a white coat, rigorously testing samples to ensure the marketability of the wines. His father split his time between the lab and the vineyards, marking a resurgence of appreciation for winemaking as a symbiosis between tradition and technology.
The narrative shifts back a century, to a young woman who parted with her roots in Rioja during the late 1800s in pursuit of her destiny. By 1938, she was already a grandmother, a widow amidst the throes of the Spanish Civil War, left alone to fend for her daughter and granddaughter. In a desperate plea for help and connection, she seeks to journey back to her roots, sending word to her estranged parents through a friend headed to Rioja.
Returning to her childhood home, she is greeted by her parents who have revived their connection with the land, replanting their vineyards. Their actions speak volumes, as they take her through their emotions and day-to-day lives without exchanging a single word. The poignant moment arrives when the mother invites her daughter and granddaughter to plant grapevine saplings with her, welcoming them back into the cradle of family tradition without a word of reproach. On this day, forgiveness goes unsought.
The connective threads of these narratives weave through the vineyards that Rodolfo Bastida treads daily, shaping the wines he crafts for Bodega Ramón Bilbao. They are tales that commemorate the generations who came before him while driving his mission to honor their stories.
Lineup of Ramón Bilbao Mirto wines
Lalomba by Ramón Bilbao
2017 Lalomba rosé wine by Ramón Bilbao
2017 Lalomba, Finca Lalinde, Monte Yerga, Rioja Oriental, Rioja, Spain: A blend of 90% Garnacha and 10% Viura from the single vineyard estate named Lalinde. A stunning rosé with a pale pink color with highlights of copper with grapefruit and lemon zest aromas with creamy lemon meringue and candied violet flavors on the palate with bright acidity and intense minerality.
2022 Lalomba, Finca Lalinde, Monte Yerga, Rioja Oriental, Rioja, Spain: This unique rosé is a blend of 90% Garnacha and 10% Viura. It hails from Lalinde, a vineyard estate perched on the slopes of Yerga mountain range. The wine dazzles with its smoky minerality, an aromatic bouquet reminiscent of wildflowers, and delicious flavors of mixed berries and juicy, white peaches. It leaves a refreshing aftertaste, hinting at the sensation of wet river stones.
Mirto by Ramón Bilbao
1999 Ramón Bilbao ‘Mirto’ Villalba, Rioja Alta, Rioja, Spain: This complex wine is made entirely of Tempranillo. It is sourced from vineyards around the village of Villalba, near the town of Haro. These vines are approximately 70 years old. The nose is multi-layered, featuring smoldering cigar, fresh tobacco leaf, a touch of bacon fat, and broken earth. Your palate is greeted with rich blackberry flavors entwined with exotic spice, all smoothed out by very fine tannins.
2006 Ramón Bilbao ‘Mirto’ Villalba, Rioja Alta, Rioja, Spain: This variant also 100% Tempranillo and drawn from the same vineyards around Villalba village, only this time, the vines are closer to 80 years of age. The nose is delighted by beautiful fruit aromas tinged with hints of licorice and fresh herbs. The palate succumbs to the fleshy flavors of black cherry fruit coupled with a broad body.
2010 Ramón Bilbao ‘Mirto’ Ábalos, Rioja Alta, Rioja, Spain: 100% Tempranillo. It comes from plots in the village of Ábalos near the town of Haro with old vines around 80 years old. Wafting notes of espresso and cocoa nibs entice with its delicious aromas, plush texture, generous fruit flavors, and complex cigar boxes and tar notes.
2016 Ramón Bilbao ‘Mirto’ Cuzcurrita, Rioja Alta, Rioja, Spain: 100% Tempranillo. From plots in the village of Cuzcurrita near the town of Haro with old vines over 90 years old. An enchanting bouquet of violets on the nose with delectable blueberry tart flavors on the palate with very silky tannins that are finely sculpted and has a long, flavorful finish.
The Reign of Colorado: One of the Best Beer Cities in the US
DENVER (KDVR) — A new survey rated the best beer cities in the nation, including one city outside of Denver that produces 70% of Colorado’s craft beer.
USA Today used an expert panel and readers’ votes to determine the nation’s top beer cities, including up-and-coming breweries, age-old establishments, beer bars and pubs, beer festivals and homebrewing communities.
Local legend: How a farmer’s mistake made Sloans Lake
Among these hoppy cities is Fort Collins, which made the top of the list at No. 4 for the best beer city in the nation.
The city is home to 20 award-winning craft breweries and one of the best-known large breweries in the world, Anheuser-Busch, according to Visit Fort Collins. Not to mention, Fort Collins produces 70% of Colorado’s craft beer and 7% of the United States’ beer.
If you couldn’t tell, the city takes its beer seriously.
The mayor of Fort Collins, Jeni Arndt, even bet the Boulder mayor for locally brewed beer on the 2023 Rocky Mountain Showdown football game between the No. 18 University of Colorado Buffaloes and the Colorado State University Rams.
Boulder, Fort Collins mayors bet beer on CU vs. CSU game
USA Today specifically praises the city’s nationally recognized heavyweight New Belgium, in addition to smaller, award-winning breweries like Odell, Funkwerks, and Equinox.
While Fort Collins is awash with pints and yeast, there are other cities in the U.S. that love brews just as much.
Here’s the complete list:
Grand Rapids, Michigan
Milwaukee, Wisconsin
Columbus, Ohio
Fort Collins, Colorado
Richmond, Virginia
Jacksonville, Florida
Indianapolis, Indiana
Asheville, North Carolina
Philadelphia, Pennsylvania
Santa Rosa, California
Only surpassed by several prominent beer cities such as Grand Rapids which boasts an official “Beer City Ale Trail” showcasing more than 80 breweries in its vicinity and a local calendar ripe with brewing events, Fort Collins secures a high rank.
While it does not secure a position in the top three, Fort Collins couldn’t stand up to Milwaukee, a city with a baseball team aptly named the Brewers.
For those in search of a place where craft beer flourishes in Colorado, Fort Collins invites you with its cityscape dotted with craft beer breweries.
For the latest news, weather, sports, and streaming video, head to FOX31 Denver.
Extensive Wildfire Burns 225 Acres Near Rum River State Forest in Mille Lacs County
MILACA, Minn. — A wildfire that raged in east central Minnesota for much of Tuesday is finally under control, fire officials told KARE 11 early Wednesday morning.
Crews are still working the large fire near Rum River State Forest just north of Milaca.
According to the Minnesota Incident Command System, the fire grew to about 225 acres before crews were able to surround and contain the blaze.
The Mille Lacs County Sheriff’s Office were urging people to avoid the area near 230th Street, just east of Highway 169 as the fire spread throughout the day Tuesday.
According to the Fire, Weather and Avalanche Center, the fire started around 8:30 a.m. Tuesday. Officials have not confirmed the source or when the fire was contained or extinguished.
The Minnesota Department of Natural Resources recently issued burning restrictions for several counties due to the warm winter temperatures and “exceptionally” dry conditions this year. Officials are currently only allowing agency-approved permits in Mille Lacs County.
*This is a developing story and will be updated as more information in made available.
Watch the latest local news from the Twin Cities and across Minnesota in our YouTube playlist:
Download the free KARE 11+ app for Roku, Fire TV, Apple TV and other smart TV platforms to watch more from KARE 11 anytime! The KARE 11+ app includes live streams of all of KARE 11’s newscasts. You’ll also find on-demand replays of newscasts; the latest from KARE 11 Investigates, Breaking the News and the Land of 10,000 Stories; exclusive programs like Verify and HeartThreads; and Minnesota sports talk from our partners at Locked On Minnesota.
Top Insights from SXSW’s Whiskey-Centric ‘The Spirit of Women’ Panel
I’ve been reporting on SXSW for nearly a decade, and each year is as exciting as the last. It’s a place where you could have spotted a budding Kendrick Lamar in 2011 and received inspiration in 2016 from then-President Barack Obama during his impactful keynote dialogue with Evan Smith, The Texas Tribune’s ex-CEO and editor-in-chief.
SXSW, which began as a modest music festival in 1987, has evolved into the colossal event it is presently. But “South By”, as it’s commonly known to Austinites, is more than just about attending band shows and watching film premiers. Presently, you can join in on topical cultural dialogues and explore emerging cultural trends. Nearly a decade ago, Gabby attended to interview bands and enjoy free drinks. While I continue to enjoy live music and complimentary cocktails, I’ve been fortunate enough to share the stage with influential figures in sustainability (2023), and this year, I facilitated a discussion among three prominent women in whiskey.
On March 8, 2024, the opening day of SXSW, I presided over a panel aptly titled The Spirit of Women. This was in sync with a film of the same name produced by the panelists and director Leigha Kingsley. We were joined by award-winning Master Distiller and Co-Owner of Forbidden Bourbon Marianne Eaves and fellow multi-award-winner Victoria Eady Butler of Uncle Nearest Premium Whiskey. The purpose of the panel was to shine light on women in whiskey who are dispelling stereotypes and creating opportunities for other women seeking careers in the industry.
If you didn’t get a chance to join our discussion, here are the top three takeaways from The Spirit of Women panel.
Eaves has gone down in history as Kentucky’s inaugural woman master distiller. Further, Butler made her mark as the first known Black woman master blender in whiskey, a distinction that resulted in her becoming the first woman rewarded with the Master Blender of the Year title at the 2021 American Icons of Whisky Awards by Whisky Magazine. She also took home this award in 2022.
Discussing her accolades, Butler shared: “I’m not one to brag, however, these achievements hold weight. Therefore, we shouldn’t shy away from celebrating our awards, praise, expertise, and power. It’s crucial that we stand resilient and proud.”
Carving a niche in a sector traditionally dominated by white males isn’t a walk in the park, to put it mildly. However, Butler persistently emphasized that the real leveler is authentic success.
“Your competence and expertise will always shine through and cannot be unnoticed,” she expressed. “We, at Uncle Nearest, with the industry’s first all-woman executive team, have demonstrated that women certainly deserve a dignified position in the liquor industry.
Speaking of the Uncle Nearest brand, she added: “We’re the fastest-growing American spirit in history, and that did not happen by accident. I was a bit reluctant in the beginning because I was so new, but I know what I’m doing, and our record proves that I know what I’m doing.”
Bottom line:
Stand in your truth and be proud.
Eaves, who has a chemical engineering degree and has been working in whiskey for over a decade, initially went through a master taster training program through one of the world’s largest spirits and wine companies, Brown-Forman. Describing her start in the industry, she shared a couple of jaw-dropping experiences of feeling marginalized that date back as recently as 2015.
Firstly, she shared an experience that occurred at a new product release event with Woodford Reserve’s Master Distiller Emeritus Chris Morris. A man approached them, acknowledging Morris with a robust handshake, before turning to Eaves and referring to her as the “taster girl”. Morris promptly and proudly corrected him, asserting, “No, she’s the master taster.”
Eaves reflected on that moment: “I felt like Morris was rectifying a misunderstanding, not just with the stranger, but also with me. It reminded me, as Victoria pointed out, that we should not minimize our achievements and the respect we’ve earned.”
She also shared a more public encounter which happened when she moved from Brown-Forman to the former Old Taylor Distillery, now known as Castle & Key. Here, she was assuming the master distiller role.
Her transition was met with skepticism. “Some people questioned my eligibility for the role. They perceived the bourbon industry as a male-dominated space. Even the most reputable distillers’ organization in Kentucky contacted the distillery’s founders and questioned her title, implying she wasn’t really a master distiller.”
After regaining my composure from the shock of that narrative, I found solace knowing another respected figure in the whiskey world defended her. The person? Celebrated writer, reporter, and podcaster Fred Minnick.
“Fred came forward for me and continues to do so,” expressed Eaves. “I am immensely thankful that he has supported me since the start of my journey—even when I was a master taster at Brown-Forman. There was a panel similar to this one, filled with master distillers, all older white men on the stage, and Fred publicly introduced the new master distiller. Her name is Marianne, and she has just assumed charge at the Old Taylor Distillery.”
Eaves mentioned that their distillery team had not even announced the new identity or her designation. Also, Minnick didn’t let Eaves know in advance that he intended to make that declaration.
“I don’t believe I had finalized with my partners that I was going to accept the role,” she shared with the audience at SXSW. “But it reminded me of the moment with Chris Morris. I thought, ‘Now, I get to choose.’ If I deny and say, ‘No, he was mistaken. I’m only a distillery manager,’ then all the progress I’ve made, the hard work I’ve put into the industry, the products I’ve developed, and all the tasks I’ve completed would have less value. And I didn’t want to let that happen.”
Concluding thoughts:
You shouldn’t be hesitant to acknowledge your achievements and glory, especially when influential people are more than ready to enhance it. Give them a chance!
In the year 2022, the movie titled The Spirit of Women made it to the “Top 20” list of projects from over 55 countries that were submitted to Breaking Through the Lens, an initiative promoting female directors, in association with the Cannes Film Festival. This film, approximately 85% of which has been completed, narrates the tales of women such as Eaves and Butler, and also Peggy Noe Stevens (recognized as the first ever female Master Bourbon Taster and one of the very few women, nine to be exact, who got inducted into the Kentucky Bourbon Hall of Fame), and the late Margie Samuels, rememberd for setting the pathway for what is now known as Maker’s Mark.
While striving to not give away a lot of juicy detail, it can be assured that this film is set to bring to screen a variety of intriguing stories of women engaged in the whiskey world, starting from distillers and tasters to Diversity, Equity, and Inclusion consultants and many more. Needless to say, I have high hopes for it.
Kingsley, although hailing from Kentucky — known for its rich bourbon heritage — didn’t realize women’s integral role in whiskey’s past and present until seeing the cover of the June 2021 issue of American Whiskey Magazine.
“I was standing in the middle of Whole Foods and saw American Whiskey Magazine featuring Fawn Weaver and the entire female executive team of Uncle Nearest on the cover,” she says. “I had never seen four women on the cover of a whiskey magazine — and I grew up in Kentucky surrounded by bourbon and whiskey! I was like, ‘How do I not know about this?’”
The magazine cover compelled Kingsley to take a deep dive into the history of women in whiskey and subsequently birthed the idea of The Spirit of Women documentary — initially a step outside her comfort zone.
“I don’t come from the documentary film world,” she says. “I come from film and television in the narrative world, but I was inspired when I learned how vital women’s roles have been in whiskey and bourbon — which hadn’t been spotlighted in mainstream media. In fact, this is the very first documentary ever made dedicated solely to women in the world of whiskey and bourbon. It really moved me.”
Filmmakers behind documentaries must be incredibly passionate about the story they’re presenting, especially since it’s often difficult to raise capital. Added to the funding hurdle is getting people on board with your film’s concept. Kingsley told the audience about the amount of “Are you kidding?” feedback she got when telling people about the goal of making a documentary about women in whiskey. Yet, she’s getting the last laugh — The Spirit of Women is slated for release this fall. She stated, “This film taught me that women can literally do anything. They can make the impossible possible — and I get really emotional about it — but making the impossible possible is what these women have done. And it’s incredibly rewarding to see that happen and be able to tell this story.”
Bottom line:
Always bet on yourself. Simple as that. (Also, check out the magazines when you’re at the grocer, you never know when inspiration will strike!)
We ended the discussion with a whole lot of appreciation.
“There was a minute when I wasn’t really feeling doing women-only panels,” Butler said. “But this is empowerment. I get to share the stage with three powerhouses. You get to share a tiny bit of yourself with other women, and some handsome fellas too.”
I, too, usually resist the “women-only” discussions as they feel a bit dated and counterproductive (less chat, more action). However, this panel felt different as audience members, regardless of gender, took the platform to ask great concluding questions and praise the panelists.
No male bashing, no complaining – just uplifting stories and lessons learned and shared, along with Eaves’ high-proof closing statement that resulted in a collective cheer: “Don’t make assumptions about people, about women in particular, that we want the softer, sweeter, weaker product. We want the high strength. We want something spicy. So, that’s something that I would encourage y’all to walk out of this room with.”
Amen (and I’ll drink) to that.
Click here to listen to the full audio recording of “The Spirit of Women” panel.
Texas Dinner Party Season 2, Episode 5: Creating a Stunning Rum-Glazed Ice Cream Dessert
Pineapples, bananas, and coconut caramel—oh my! A classic banana split gets a tropical glow-up.
You’re invited to another round of Texas Dinner Party. Your host is Texas Monthly staffer Melissa Reese (read: not a professional cook). She loves a good old-fashioned dinner party just as much as anyone, and has scoured the TM recipe archive to put her hosting skills to the test, making the rookie mistakes so you don’t have to. She put together a springtime Southern Gulf–inspired menu, where dark aged rum starts and ends the meal. This dessert has several steps, but can mostly be prepared hours or a full day in advance—perfect for entertaining. Want to try for yourself at home? Head to the full recipe.
Recipes, recommendations, and reviews of Texas restaurants, flavors, and libations.
In Lubbock, Linda Mason turned a sweets craving into a full-time business, where her bold recipes provide a sweet connection to her sons.
A fifth-generation New Orleans native, Sharon Richardson never imagined leaving Louisiana for Texas, but when Mother Nature strikes with a hurricane, plans change. After evacuating to Austin, with her life turned completely upside down, Sharon said she just did what she knew how to do: cook. Her business started with homemade
The best secret in Mineola can be found at the back of a downtown mercantile where Shelia Parker serves hot, homemade fried pies.
Glen Andrews describes a glassblowing process as equally informed by philosophy and meditation as it is by craftsmanship.
The secret ingredient in Flores Tortillas is all too familiar to Texas pitmasters.
By TM BBQ Club
How much do you know about our state? We asked born-and-bred Texans and newbies to play some Lone Star trivia at the Austin City Limits music festival.
In the new series BBQ Bites, Texas Monthly food experts take us behind the scenes of the Top 50 tasting process.
By TM BBQ Club
Donny Crain teaches classes at Sea Rim State Park, sharing his love of Gulf Coast fishing with anyone who crosses his path.
By Paula Forbes