A 30-YEAR-old bottle of whiskey is now the world’s most expensive after it sold for £2.2million.

The Emerald Isle triple-distilled single malt is said to be the rarest in existence.

It beat the previous record holder, a Macallan 1926 sold in November, by £79,000.

US collector Mike Daley, who bought it from The Craft Irish Whiskey Co, said: “Luxury scotch, to me, is already a crowded type of market.”

“But we’re only just starting to see luxury Irish make a name for itself.

In the years to come, it will get to where scotch is today.”

Emerald Isle’s walnut case includes a ­single decanter, a Fabergé egg containing an emerald gem, a custom timepiece, and a pair of Cohiba cigars.

Critics say this explains its high value.

But the Craft Irish Whiskey Co said: “This falls flat given The Macallan 1926 was one of only 12 bottles covered with a label designed by Italian painter Valerio Adami, adding considerable value to its price.”

Distillery founder, Jay Bradley, added: “This is a monumental achievement for my business.”

“There’s a lot more to come.”

While vodka ranks as one of the most popular spirits, its neutral taste and aroma cause some to consider it a boring choice compared to more complex liquors like whiskey or tequila. Yet vodka’s clean, crisp flavor and natural simplicity make it the ideal blank canvas for creative mixology and endless possibilities.

Although it may seem a straightforward spirit, there’s still much you may not know about the flavor of vodka. All it takes is a taste test between some of the best vodka brands to notice subtle differences in their taste, quality, and source ingredients.

From basic techniques that can improve your vodka experience to DIY-flavored vodkas full of fruity and herby flavors, vodka can quickly become an elevated staple for the home bar. Even if you only have a cheap bottle of vodka, there are many ways to get the most out of it — and enjoy it too. This article guides you through how to upgrade your vodka and gain a newfound appreciation for the classic spirit.

Read more: 13 Liquors Your Home Bar Should Have

There’s a reason why vodka is often served cold, and it’s not just to make it refreshing to drink, whether you prefer it neat or as part of your favorite cocktail. In fact, chilled vodka can actually taste better than it does at room temperature.

Although vodka has a neutral taste, which is why it lends itself well as a base for a wide range of beverages, it can also be slightly sharp on the palate. Chilling vodka will help it feel smoother and more mellow, especially lower-quality varieties. Better-quality vodkas may require less chill time, as they’re more likely already smooth and don’t tend to cause such a burning sensation on the way down your throat.

While many find that chilling vodka improves the overall drinking experience, it’s a matter of personal preference. But if you want to try it cold, the best place to store your vodka and keep it chilled is in the fridge, not the freezer. You shouldn’t store vodka in the freezer, particularly quality vodka, because it will mask all its flavors — both the good and the bad.

Upgrade your vodka experience by alternating sips with a chaser. Typically, a chaser is something non-alcoholic. This is particularly useful if drinking your vodka neat or as a shot, when you may feel the vodka burn as it travels down your throat. A chaser masks the burn and also lets you enjoy a refreshing contrast.

The beauty of using a chaser with vodka lies in its simplicity. No need for cocktail concoctions, just select a liquid of your choice. Enjoying vodka while socializing with friends? Everyone can choose their preferred chaser. Additionally, chasers can ensure everyone remains hydrated amidst the vodka sips.

You probably already have a few perfect chaser options at home. Water is the most straightforward option, making it ideal for washing the palate. Tonic or sparkling water are also excellent options, often used alongside vodka in beverages. For a more creative route, use a chaser to excite your taste buds in new ways. Consider pickle brine for a salty kick or lemon juice for a sweet and sour alternative.

Given vodka’s neutral taste, it’s challenging to find a mixer that doesn’t blend well with it. The best vodkas mix well with a variety of drinks, which can be a personal preference and might vary based on the vodka’s quality. Similar to chasers, mixers can mute certain aspects of vodka, like its harshness, or accentuate a specific distillery’s tasting notes.

There’s no need to splurge on expensive, store-bought mixers to enjoy with your vodka since some of the most effective mixers are rather simple. Fruit juices, like orange and cranberry, are among the top options when mixed with vodka. These combinations yield refreshingly sweet and fruity beverages, thereby diminishing the alcohol taste. If this sounds appealing, consider trying pineapple or grapefruit juice as your mixer. Pineapple juice results in a sweeter, tropical beverage, while grapefruit juice brings a more sour note.

The martini is a timeless cocktail that could be your single choice if you could only have one vodka-based drink. As a minimalist drink primarily consisting of vodka and dry vermouth, the martini presents an opportunity for the quality of the vodka to truly stand out. Despite its simplicity, a martini exudes an air of elegance and never seems to lose its appeal.

A martini relies heavily on vodka, therefore it’s critical to select a good quality spirit. Choosing the right vodka for your martini doesn’t have to be an extravagant expenditure. Select a vodka that complements the occasion, whether it’s a notable celebration or just a casual homebound evening. Tito’s or Ketel One are reliable and cost-effective choices. Consider factors like the garnish and the vodka’s base ingredients that can add distinctive flavors to your martini.

Vodka can be elevated not just by mixers or cocktails, but also by food. The food served alongside vodka can steer it in various delightful ways. Although several factors influence the choice of menu to pair with vodka, its neutral characteristic leaves little room for food combinations to go wrong.

First, consider if you want to pair the vodka with fresh and crisp flavors or go for contrasting tastes using vodka as a refreshing palate cleanser. Light salads, oysters, shrimp cocktails, sushi, and caviar are great options for simple and fresh-tasting foods. Alternatively, vodka can balance the heat of Thai dishes, the tang of pickled vegetables, or the punch of robust cheeses. The occasion and whether you’re serving appetizers or a main course also influence your choice. Similarly, the cocktails or mixers you pair with the vodka can shape the taste and direction of the food you decide to serve.

The trick of running vodka through a domestic water filter is a topic of long-standing debate. It is argued that running low-cost vodka through a common water filtration system, like a Brita filter, can enhance the flavor, eliminate impurities, and uplift it a few notches. The argument is conceivable as filtration is a critical process in vodka production. However, not everyone is convinced about the efficiency of this home-based vodka improvement method.

As per America’s Test Kitchen, a budget vodka that was filtered four times through a domestic water filter stood its ground against a high-tier vodka during a blindfolded taste test. Despite this, it is recommended to use this purified vodka in cooking, baking, or cocktail blending rather than for solo consumption. But McGill University suggests that the contrast is minimal and relies on multiple variables from the specific vodka brand to the water filter’s age.

Regardless, if you have a water filter and affordable vodka at your disposal, attempting this upgrade seems worthy.

Although adding vodka to creamy cocktails might not seem like the most straightforward approach to amplifying this spirit, one cannot disregard the classic – the White Russian.

The White Russian is a classic cocktail made with vodka, coffee liqueur, and heavy cream. It’s perfect for those who enjoy creamy, boozy, indulgent libations. Vodka works particularly well in a White Russian because it creates a strong alcoholic base while its neutral profile allows for the flavor of the coffee and cream to stand out. It’s easy to make a classic White Russian cocktail at home, as it takes just three ingredients and a quick shake.

Additionally, creamy vodka cocktails can help to offset spicy meals. Both alcohol and dairy have properties proven to cut the power of capsaicin, the chili pepper extract that causes the intense feeling of heat you experience when you bite into something spicy. Together, the vodka and cream create an extra-powerful antidote to the heat.

Limoncello is an Italian lemon-flavored liqueur typically produced in southern Italy, which boasts an ample supply of fresh, beautiful citrus fruit. It’s made by steeping the zest of lemons in a neutral-tasting, high-proof alcohol. Vodka provides a perfect base for classic limoncello, and you don’t need to live in southern Italy to whip up your own version at home.

Leave lemon peels steeped in vodka for several weeks. After straining out the peels, combine the lemon-flavored vodka with a simple syrup of equal parts water and sugar. Serve your limoncello chilled and enjoy it as the Italians do by slowly sipping it from small glasses as an after-dinner drink. It can also be used in various sweet and savory dishes where you want to add a burst of lemon flavor. If you prefer oranges over lemons, you can just as easily make orangecello liqueur at home employing the same method but with oranges rather than lemons.

Herb-infused vodka combines the pure and sharp taste of vodka with the scented, earthy essence of a variety of fresh herbs. The outcome is both stimulating and adaptable, providing depth and unexpected tastes to your preferred cocktails.

In order to produce herb-infused vodkas, immerse fresh herbs in vodka for a number of weeks. As time goes by, the alcohol will extract the flavor and scent of the herbs. Naturally, the longer you allow the herbs to steep, the more flavor will be drawn out. After a couple of weeks, sample the vodka; if the flavor isn’t strong enough, continue the steeping and tasting process until you reach your desired level. Slightly crushing the herbs before inserting them into the vodka can help to release their natural oils and speed up the flavoring process.

Herbs such as basil, rosemary, sage, mint, and thyme are ideal for infusions. This herb-infused spirit could be used to create drinks like martinis and Bloody Marys. It could also be used in your marinades or dressings.

If you enjoy vodka cranberry or a Cape Cod cocktail, you should try making homemade cranberry-infused vodka. It only requires some chopped fresh cranberries, orange peel, a handful of spices, and a week’s worth of patience for all the ingredients to fully infuse, then you’ll be left with a delicious cranberry vodka.

Relishing this delicious vodka blend either straight from the freezer or incorporated into a cocktail – be it a cosmopolitan, a martini, or a glass of sangria, is a delightful experience. The striking red hue and comforting aroma of the spices introduce a festive mood, perfectly matching the holiday and winter seasons. Whether decorated with a rosemary sprig or pine needle, it makes a delightful presentation. As a gift during the festive season, a jar of cranberry vodka is a thoughtful gesture.

One thing to bear in mind is that fresh cranberries might be a scarce commodity outside the festive season. Hence, preparing a substantial amount in advance could ensure its availability year-round. The good news is that cranberry vodka, once strained, has an indefinite shelf life, making it a versatile inclusion in your liquor collection, suitable for any season.

If you have ever incorporated vanilla extract into your baking recipes, then you have already used an alcohol-infused vanilla. To make your version at home, vodka is an excellent choice due to its clean and neutral flavor profile, which allows the flavor of the steeped vanilla beans to shine through. All that you need to do is split a few vanilla beans, exposing the seeds inside, drop them into a bottle, and let them steep in vodka.

But is this concoction vanilla extract or vanilla vodka? It might come as a surprise, but there’s not much difference between the two. The difference essentially boils down to the concentration: vanilla extract typically uses a larger quantity of vanilla beans steeped for an extended period, creating a stronger flavor distinctive enough to hold its own when incorporated in a food recipe.

Vanilla vodka doesn’t require the same intensity. A few beans and weeks are sufficient to create a unique taste for your drinks. Vanilla vodka is excellent for warming up winter beverages and creating alcoholic coffee drinks.

A jalapeño-infused vodka can put a fiery and inventive spin on your home cocktails, leaving your guests impressed. Begin by slicing fresh jalapeños. You may retain the seeds for extra heat or extract them for a gentler flavor. Position the sliced jalapeños in a sterile container and douse it in vodka. By following this homemade jalapeño vodka recipe, you could add simple syrup to your jalapeno vodka. Alternatively, if you prefer to sweeten your drink and not the mixture, you can exclude it.

After infusing for several days, strain the peppers and begin to use your spicy vodka. The outcome is a fantastic addition to your favorite Bloody Mary recipe, but it would also fit well in a margarita or to balance the sweetness and add some flair to fruit-based cocktails.

If you can’t have enough coffee, consider a homemade coffee liqueur made with vodka? Of course, you can purchase coffee liqueurs like Kahlua, still, some people perceive store-bought options to be overly sweet and synthetic in flavor. You can choose your favorite coffee roast and beans while also managing any additives, just like making a cup of coffee how you prefer it.

A clever way to make coffee liqueur is to cold brew the coffee directly in your vodka. This will produce a stronger and smoother liqueur that isn’t watered down. Consider adding flavorings such as vanilla beans, cinnamon sticks, or crushed cardamom pods. If you crave a bit of sweetness, stir a simple syrup into the mix. Then, use your coffee liqueur to fashion delicious espresso martinis and after-dinner drinks, or maybe even as a component of desserts such as tiramisu.

Read the original article on Tasting Table.

When it comes to Irish whiskey, two names stand out above the rest: Redbreast and Jameson. These brands have a rich history and are beloved not just for their heritage but also for their distinct whiskey offerings. Redbreast is renowned for its 12-year-old single pot still whiskey, known for its intricate and mature taste. This makes it a favorite among deep-pocketed whiskey enthusiasts. On the other hand, Jameson is probably the second most famous alcohol in Ireland, just after Guinness. It’s affordable and goes down smoothly, making it great for newcomers to Irish whiskey. You’ll also be hard-pressed to find a pub without it stocked in the back.

But, here’s something interesting: Redbreast and Jameson actually share a history. To set the scene, let’s start from the beginning, around the 1870s. Before the name “Redbreast” emerged in the early 1900s, this whiskey was simply an Irish liquor produced by a company called W&A Gilbey, which originally imported and distilled wine. Per Caskers, during that era, it was typical for wine sellers — often referred to as “bonders” — to acquire new whiskey from local distilleries. They would then take charge of aging, bottling, and selling it under their own brand. This arrangement was possible because bonders had something distilleries lacked in abundance: empty casks, which are extremely great vessels for aging whiskey. And, guess which distillery W&A Gilbey selected as their supplier? You guessed it: John Jameson & Son!

Read more: 13 Liquors Your Home Bar Should Have

W&A Gilbey began aging and repackaging John Jameson & Son’s whiskey in 1887 under the name Castle Grand Whiskey. This whiskey was aged in Gilbey’s used sherry casks and matured for over six years in their warehouses on Harcourt Street in Dublin before being bottled. By the end of the 1800s, the company had amassed a stock of over 700,000 gallons of Jameson’s whiskey in their warehouses in huge barrels, according to the official Redbreast website.

It wasn’t until around 1903 that what would later become known as Redbreast came into existence. Gilbey’s, which had been renamed from W&A Gilbey, introduced a new whiskey labeled John Jameson & Son’s Castle “JJ Liqueur” Whiskey 12 Year Old, according to VinePair. Historians have noted that the bottle’s shape and labeling bore a striking resemblance to Redbreast, so it’s often considered the precursor to the now-famous Redbreast brand. The liquor used in this bottling was sourced from the same place where Jameson whiskey was formerly produced: the famous Bow Street Distillery in Smithfield, Dublin, per Master of Malt.

The first mention of the name “Redbreast” occurred in 1912 when Gilbey’s released the “Redbreast J.J. Liqueur Whiskey 12 Year Old.” The name was inspired by the Robin Redbreast bird and was suggested by Gilbey’s chairman, who happened to be an amateur birdwatcher. This bird has since become the symbol of the brand!

The Redbreast whiskey available today isn’t the same as the one produced a century ago. In 1985, Gilbey’s stopped making Redbreast whiskey, and in 1986, they sold the brand to Irish Distillers, a subsidiary of the French company Pernod Ricard. It wasn’t until 1991 that the brand made a comeback with a single 12-year-old version, which has since become its most famous and popular whiskey. As the brand gained popularity, it expanded its portfolio to include older whiskeys, ranging from 15 to 21 years old. Interestingly, Irish Distillers, the company that owns Redbreast, also owns the Jameson brand. So, when you choose either bottle, you’re buying from the same company!

However, despite this shared ownership, each brand maintains its unique identity and recipe, which you can taste in the distinct flavors. Redbreast is no longer just a re-packaged Jameson’s whiskey — it has become its own drink. The hallmark of Redbreast whiskey is that it’s crafted exclusively from pot-still whiskey. There are only a few single pot-still whiskey brands remaining, which is why Redbreast holds such a high price and prestigious reputation. In contrast, Jameson is a more conventional blend of both pot and column-distilled whiskey.

Despite their distinctly different production methods and flavor profiles, both of these whiskies have risen to prominence, not only within Ireland but also internationally as representatives of Irish whiskeys. Who would have thought that these two whiskies would share such an intriguing past?

Read the original article on Tasting Table.

Prosperous Vodka from Cape Verde, Africa wins big at the 2023 International Wine and Spirits Competition…

Each year in London, some of the most seasoned palates in the alcohol industry come together to sample through thousands of liquid entries from across the globe. The event is called the International Wine and Spirits Competition and the annual results, when published, can make or break a brand.

We’ve continually reported on IWSC winners across the various subcategories of whisky: scotch, Irish, bourbon, rye. But now it’s time to look at what those judges had to say of the vodka space. Because there’s one release in particular that was quite unexpected.

The bottle in question is Prosperous Vodka, crafted by the Kriol Distillery. What makes it so noteworthy? Well, for starters it earned an incredible score of 99 out of 100. That’s enough to set it apart as not only the highest rated vodka at the competition, but also one of the highest rated spirits across all categories. No entry received a perfect 100, and only 10 expressions in total matched it at 99 points.

Significantly, the point of origin of Prosperous makes it unique. It is a product by Kriol Distillery, located just on the outskirts of Praia – the capital of Cabo Verde. Those familiar with geography would recognize this as a small island country situated approximately 350 miles from the west coast of Africa. But it’s rare to find those who associate this region with premium vodka.

It’s about time we altered that perception. The judges at IWSC vouch for the extraordinary spirits produced in this part of the world. Consider the lavish acclaim showered upon Prosperous:

“The aroma of bread is quite attractive. The palate enjoys a hint of heat from the spice, balanced nicely with a satisfactory grain foundation. It has a pleasant texture and is quite a delight to drink.”

Undoubtedly, these detailed tasting notes challenge the general consensus that labels this style of spirit as “flavorless”. What sets Prosperous apart is that it is distilled from a unique type of wheat, imparting a certain soft creaminess and the captivating aroma of bread. In contrast, renowned American vodka brands like Smirnoff and Tito’s are all made from corn derivatives.

From a legal perspective, vodka can be produced from virtually any component. It’s crucial to bear this in mind when browsing your local liquor store’s shelves. It is not necessary that exceptional instances originate from traditionally recognized regions like Eastern Europe, where climates are colder.

Surprisingly, world-class vodka can be found in bottles from all corners of the world—ranging from Japan to Southern Argentina. And indeed, from unlikely tropical destinations such as Cabo Verde.

Finding Prosperous in the US isn’t particularly cumbersome. It has a fairly vast distribution here. It can be easily identified on shelves with its representation of the mountainous landscape of its home country, depicted in blue. It retails for approximately $35, making it an excellent base for a vodka martini.

Keep an eye out for more winners from the annual IWSC competition, which will be announcing its 2024 rankings later this spring.

Ruins of the Cidade Velha, a fortified Portugese citadel on the island of Santiago, where Portugese …[+] colonists docked in 1460. The city was called Ribeira Grande (the Big Valley). Former capital and origin of Cape Verdian history, the town lies 12 km from Praia, in an oasis protected by the Saint Filipe fortress. (Photo by michel Setboun/Corbis via Getty Images)

Not to be confused with ginger beer, ginger ale is a classic element for a whiskey mixed drink. Ginger ale is commonly sweeter and more subtle than ginger beer, although it retains that noticeable ginger kick we appreciate. Creating mixed drinks is straightforward – you only combine the spirit and mixer. But with just these two elements, the quality of what you use is important. A lot of bars, particularly dive bars, will opt for ginger ale as the drink mixer when you request a whiskey ginger but note that cocktail bars often produce their own ginger mixer on-premises, which contains a stronger, spicier flavor profile. It’s always a good idea to ask your bartender what they utilize.

Ginger ale’s robust flavor can easily mask a low-grade whiskey, which is why well whiskey is a favored choice in bars. However, if you’re creating a drink at home or aiming to indulge in something slightly superior, you should consider which facet of the whiskey ginger you enjoy the most. If you prefer the strong spice and sharp ginger bite, opt for a rye whiskey. Conversely, if you’re not a fan of powerful flavors and appreciate when the ginger zest remains subtle, it would be wise to accentuate the softer notes of the drink with a bourbon. This advice comes from an experienced bartender who’s tasted numerous whiskey gingers and assisted countless bar-goers to discover their ideal blend.

Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients

Before we discuss specific whiskey brands, it’s necessary to clarify that a low to mid-range whiskey will suffice for a whiskey ginger. It’s your finances, and you can spend them as you wish, but if you’re investing in an expensive, high-quality whiskey only to mix it with ginger ale, you may not be making the best use of your resources. For those seeking to fully harness the intricate flavors of a whiskey ginger, a rye whiskey is an excellent choice — but don’t just settle for any rye whiskey.

Two rye whiskeys instantly spring to mind. High West Double Rye! is a beautiful creation hailing from Park City, Utah. It masterfully strikes a balance of strong spice without the sensation of pouring a pepper grinder onto your palate. Redemption Rye serves as a tribute to the pre-Prohibition era before bourbon became the reigning whiskey type in America. It shines distinctly yet is tempered enough that it blends extremely well in cocktails.

Bourbon enthusiasts, your choice should not make you feel as if you’re consuming syrup, but it should hold its own charm. Four Roses Straight Bourbon offers a complex finish that introduces notes of toffee and vanilla for a satisfying balance. A notch above is Michter’s Bourbon, revealing a slightly nutty flavor while maintaining the vanilla undertone. With either choice, you are veering away from the assertiveness of ginger and rye into a concoction that smoothly caresses the taste buds.

Check out the original article on Tasting Table.