This week in Springfield-area restaurant and food news: Big Whiskey’s announces plans for new locations, a favorite buffet closes, Gettin’ Basted branches out in Branson and a Chinese food restaurant closes.

Big Whiskey’s announced last week that two new Ozarks locations would be opening in 2024, according to a press release.

Stores in Neosho and Lebanon are slated to open in early summer 2024.

“Neosho and Lebanon are growing and developing communities. We love being in cities like this where we get to be a part of all of the celebrated moments of life, whether it is catching the big game or celebrating a little league win; we aim to be the place where life happens,” said Paul Sundy, Big Whiskey’s co-owner, in the press release.

Golden Corral, 2734 N. Kansas Expressway, closed without warning earlier this week. The Kansas Expressway location is listed as permanently closed on the Golden Corral website.

A sign on the door thanked patrons for 18 years at the location.

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Owners of Gettin’ Basted have opened a sandwich shop in Branson: Mythical ‘Wich at 113 E. Main St.

The store launched in the later part of December 2023 and offers breakfast all day, sandwiches, and a variety of soups and salads. Mythical ‘Wich is operational from 9 in the morning to 6 in the evening on all days.

CreAsian, located at 501 W. Chestnut Expressway, has unfortunately shut its doors. As per a notice on its main entrance, the establishment ceased operations on Dec. 25th, 2023.

Any attempts to reach out to the provided email address on CreAsian’s Facebook page were futile as it bounced back, undelivered. The website, too, remains unreachable.

CreAsian first opened its doors in Springfield in 2011, as per the original business license issued by the City of Springfield.

Susan Szuch reports on health and food for the Springfield News-Leader. Follow her on X, formerly known as Twitter, at @szuchsm. Story idea? Email her at sszuch@gannett.com.

This article originally appeared on Springfield News-Leader: Ozarks to get 2 more Big Whiskey’s; 2 Springfield restaurants close

After a lengthy period of contemplation and public feedback, Maison Ferrand has finally decided to change the name of their Plantation Rum brand. The brand will now be known as Planteray Rum, an announcement that was made by Maison Ferrand owner Alexandre Gabriel at the West Indies Rum Distillery in Barbados. The first product to carry the new name will be Cut & Dry Coconut Rum, with follow-up brands to be released as soon as the existing supply of bespoke bottles run out.

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In a recently held press conference, Gabriel explained that the new name is a tribute to the sugarcane plant and the sunbeams necessary for its growth and maturity. Despite this explanation, the new name has received mixed feelings from the public with some people interpreting it as ‘planetary’. However, it’s clear the idea behind the new name was to retain some visual similarities with the word ‘Plantation’, while distancing itself from the old name’s controversial and racially charged history.

The selection of the name ‘Plantation’ was widely criticised due to its historical connection to slavery, particularly during the Black Lives Matter protests in 2020. Before these protests, the brand stated that the name ‘Plantation’ was simply related to the French term for ‘farm’. However, in light of recent events and public sentiment, the brand acknowledged the hurtful associations the word ‘Plantation’ might evoke, especially considering its association with the horrific realities of the past.

Consequently, Maison Ferrand, who also owns Citadelle Gin and Ferrand Cognac, set out to find a new name for their rum brand. The search for a new name took more time than anticipated, which upset many activists who accused the company of intentionally delaying the process. However, Alexandre Gabriel in a 2022 interview, refuted these claims by arguing that international business and trademark laws significantly slowed down the process. He described the process as ‘daunting and lengthy’ and stated that the final name had to be globally marketable in more than 100 countries where the company has its distribution network.

It would seem that Planteray Rum is that name, odd though it may sound at first blush. Regardless, it could be quite a while longer before the name starts showing up on familiar Plantation Rum brands in the U.S., as the company works through a sizeable supply of custom glass embossed with “Plantation.” Eventually, however, the new name will appear front and center on all the company’s products, with the rest of the labels remaining unchanged. Here’s hoping that “Planteray” doesn’t turn out to be insensitive in some other manner, when all it said and done.

Jim Vorel is a Paste staff writer and resident liquor geek. You can follow him on Twitter for more drink writing.

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A tech start-up aims to cut the beverage industry’s carbon emissions in half by utilizing atmospheric carbon dioxide to produce a vodka-like spirit. This innovative product could potentially hit UK shelves in a mere three years.

Cheers to saving the earth! Alcohol company Aircohol claims to have discovered an eco-friendly method of creating spirits, specifically a vodka-like concoction, solely from the climate-heating gas, carbon dioxide. Coincidentally, Brits who enjoy a tipple might see this product available for purchase in their country in as little as three years.

The company’s founder, Simo Hämäläinen, shared that the early taste trials of the spirit have resulted in tasting notes of “grass, earth, and sweetness” – an unusual but positively received combination.

Despite the unique taste profile, the selling point for Aircohol remains its potential impact on the climate as it has the capacity to substantially decrease the beverage industry’s carbon emissions.

Emission research indicates that annual alcohol production produces the equivalent amount of greenhouse gasses as all of America’s personal cars combined – that’s approximately 276 million vehicles. Simo expressed optimism about Aircohol’s potential, stating, “We could be seeing Aircohol in the UK within the next two or three years. It’s one of our target markets. We also plan to unveil a product within Finland this year.”

Aircohol’s groundbreaking technology is a bioreactor that transforms carbon dioxide into alcohol via a swift, two-day fermentation process that doesn’t produce any greenhouse gases. This alcohol is then distilled, much like vodka, into a potent liquor that can reach up to 60%, making it ready for consumption. Beers can also be created, although they necessitate additional ingredients such as malts.

The company Aircohol, established in 2022, asserts that their procedure reduces carbon emissions and conserves raw resources such as wheat and barley, which are commonly used in alcohol production.

In the previous year, the company formed a collaboration with Brukett, a brewery based in Finland, which manufactures beverages such as Magners cider. Aircohol, which employs six people, recently secured an investment of €2.4m (£2m), and is reportedly in discussion with top alcohol companies globally.

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When it comes to American whiskey, Michter’s dominates the U.S. and world stage. The heritage brand — reinvented by the Magliocco family via Chatham Imports in the 1990s — helped preserve American rye whiskey as a style and bring it back alongside “sour mash” whiskeys and amazing bourbons. Like their whiskey or not, you cannot deny that the rebirth of Michter’s was instrumental (in part) to the resurgence of American whiskey after some very hard decades. The biggest reason for that is that the whiskey was great and remains so.

Since we are talking about truly excellent whiskey, I figured it was time to rank all their expressions. There are actually a lot. Moreover, Michter’s releases new batches on a fairly regular basis.

Let’s get a little background before we dive in:

The core line of Michter’s is their Small Batch Bourbon, Single Barrel Rye, Unblended American Whiskey, and Sour Mash. These bottles should be available on pretty much every shelf in the U.S. for a fairly good price in the mid-$40 range. The next level of Michter’s is their limited edition yearly releases. This section covers their toasted barrel finishes, 10-year single barrel rye and bourbon, barrel strength whiskeys, Bomberger’s, and Shenk’s. To be clear though, these whiskeys are generally released every year. Sometimes, a year is missed here and there.

Lastly, there’s the super rare stuff. This is the 20-year age statement whiskey and above and the Celebration Sour Mash. These rarities are often seen every three to five years but can be spaced even further apart.

Let’s address the elephant in the room of any highly allocated whiskey in the U.S. — Michter’s limited edition bottles tend to be very allocated. That means that a select few restaurants, bars, and retailers get bottles when released. This is due to such a small quantity produced. Michter’s has always been about quality over producing massive numbers of cases. That means that the MSRP of the limited edition bottles is rarely what we as consumers get to pay. Some bottles are going to cost you anywhere from two to 100 times more than their listed price. It just depends on vintage, retailers, and what’s out there.

So what makes Michter’s so beloved? Well, it comes down to the people. There’s the Magliocco family at the top. They deeply care about the heritage of Kentucky whiskey and preserving something for future generations. They believe in making whiskeys that parents pass down to children and grandchildren. Yes, they want to sell whiskey to the masses — that’s what the core line is for — but they want to last beyond any trend.

Master Distiller Dan McKee and Master of Maturation Andrea Wilson are legends in the whiskey industry. They strive to source, distill, and age whiskey that’s just right for Michter’s. For McKee and Wilson, building a whiskey expression is never about a commodity. It’s about the love of the game, creating something exceptional, and offering us humble whiskey drinkers something beautiful to enjoy every day, on special occasions, and with our loved ones.

That’s exactly why Michter’s enjoys such popularity and prosperity. Let’s rank some now!

ABV: 41.7%

Average Price: $47

Typically, a whiskey marked as “blended whiskey” or merely “bourbon” (as opposed to “straight bourbon”) indicates a mix of whiskey with neutral grain spirits, a practice aimed at reducing expenses and boosting profits. This version is designated as “Unblended”. The reason is that it is solely comprised of whiskey (no added grain spirits). The whiskey in these bottles underwent maturation in barrels previously soaked in whiskey. The product is then blended and small-batch bottled once the whiskey reaches the perfect state.

Tasting Notes:

Nose: Orchard fruits, butterscotch candies, and vanilla cake greet you on the nose with a hint of wooden spice.

Palate: That fruit becomes more dried and almost salted on the palate while bourbon vanilla and mild caramel sweetness mingle with cinnamon and nutmeg.

Finish: The finish is pretty short and sweet with a red berry vibe next to some thin apple cider.

Bottom Line:

This is a great mixer. Protip: Keep this whiskey in the freezer for mixing highballs or cocktails — or shooting with a cold beer on a hot day.

ABV: 45.7%

Average Price: $43

The term “small batch” really means a lot to Michter’s. The tank used to blend their chosen eight-year-old bourbons only accommodates 20 barrels, indicating that’s the quantity used for each small-batch bottling. The mix is thereafter tested using Kentucky’s famous soft limestone water before packaging.

Flavor Profile:

Aroma: Its aroma is predominantly fruity, featuring a blend of soft peach, red berries resembling cream soda to some extent, and Applewood. This is accompanied by a serving of waffles crowned with brown butter and generous maple syrup, ending on a minor note of cotton candy.

Taste: On the tongue, the sweetness slightly fades as the flavor of vanilla frosting emerges, transitioning into grilled peaches with a touch of black pepper, aligned with charred marshmallows.

Finish: The end is plummy and full of rich toffee next to a dash of cedar bark and vanilla tobacco.

Bottom Line:

This is an essential cocktail bourbon to have on hand. It makes a great old fashioned or whiskey sour. I’d also argue that you can easily pour this over some ice and sip it as an everyday table whiskey too. It’s good stuff.

ABV: 43%

Average Price: $42

The “Whiskey of the Year” award by The Whiskey Exchange in the U.K. was first bestowed onto an American-made whiskey in 2019. This distinction went to a “sour mash” whiskey which earned its name because its mash bill doesn’t primarily consist of corn or rye. The whiskey is stored in heavy charred new white oak barrels.

Tasting Notes:

Nose: Initial fragrant notes include smoked plums, crunchy rye crust, slight caraway, followed by deep caramel with a hint of salt alongside vanilla and apple/pear cider.

Palate: The sip embraces the smoky dark fruit with hints of vanilla and cherry popping up next to winter spices and a touch of green savory herbs.

Finish: The whiskey carries that smoky plumminess through to the end with a nice nod to an oaky and bourbon-y vanilla underbelly.

Bottom Line:

This is another fine cocktail base — it works in bold seasonal cocktails so don’t be afraid of adding big flavors.

ABV: 43%

Average Price: $99

The process for making this Michter’s specialty involves their renowned Kentucky Sour Mash, which lacks the sufficient corn or rye content to qualify as either bourbon or rye whiskey. The mash is then matured in barrels that have been air-dried for 18 months prior to a light toasting. Once filled with the mixture, the barrels are left to condition until the whiskey is ready to be blended and bottled, with a touch of pure Kentucky water added for good measure.

Tasting Notes:

Nose: There’s a gentle presence of a stack of firewood cut from an aged fruit orchard beside dark chocolate oranges with a garnish of salt and a touch of honey complemented by a whiff of vanilla cake adorned with apple cinnamon butter icing.

Palate: The palate has a faintly smoked cherry undertone combined with clove and allspice. This is accompanied by a rich and creamy eggnog flavor and vanilla-cherry tobacco wrapped in a slightly resinous pine box.

Finish: The conclusion amplifies the cherry tobacco flavor with a layer of mild chili spice and additional softer and sweeter orchard firewood.

Conclusion:

This whiskey is perhaps the most prominent “acquired taste” on our list, with the wood flavor making a distinct statement. Savoring it over a single ice cube offers a profound, dry firewood sentiment. When mixed in a cocktail, the woody notes transition between cedar and orchard bark overlayed with a slight charred essence – an experience not everyone will appreciate. If you are seeking such an encounter, however, this whiskey is sure to deliver.

ABV: 45.7%

Average Price: $448

Michter’s first introduced this whiskey in 2014 and it has since become a regular in their release roster. The whiskey is a standard bourbon which is subsequently finished in a toasted barrel from the renowned Kelvin Cooperage in Louisville. These barrels are handcrafted from 18-month air-dried white oak, lightly toasted on the inside before the aged whiskey is poured in.

Tasting Notes:

Nose: This opens with a pecan pie vibe that’s nutty, dry, and full of dark Caro syrup sweetness with a hint of candied orange peels with a touch of cinnamon and dry cedar bark.

Palate: The palate holds onto the sweetness as it leans towards a campfire roasted marshmallow, a touch of saffron and clove-stewed pears, a pile of sappy firewood, and creamy nuances of vanilla pudding all meander through your senses.

Finish: The end has a light savory nature that leads back to the pear, vanilla, and marshmallow on a very slow fade towards a pile of fresh firewood piled high on soft black soil.

Bottom Line:

The balance between the sweetness of the Kentucky bourbon and the woodiness from the toasted barrel finish is exceptional in this drink. It is primarily recommended for cocktails with a touch of woody flavor but fares best with a rock. The addition of water and ice can transform the dryness of the wood into a creamy texture, bringing forth flavors of roasted marshmallows with a hint of cherry chocolate cake.

ABV: 55.3%

Average Price: $109

Michter’s fills their barrels with 103-proof hot juice off the stills. After a handful of years spent aging, that proof inches upwards as the angels take their share. Usually, the whiskey is cut with that soft Kentucky limestone water before bottling but not in this case. This is pulled from single honey barrels that were just too good to cut and bottled at the Fort Nelson Distillery right on Louisville’s Whiskey Row.

Tasting Notes:

Nose: The nose draws you deep into the classic bourbon ecosystem of rich buttery toffees beside salted dark chocolate-covered cherries, a dab of smoked stone fruits, and a minor note of spicy tobacco leaf.

Palate: The palate delivers on those notes as the tobacco spice intensifies before being mellowed out by rich and creamy vanilla, salted caramel, and dried apricot pith.

Finish: That dryness drives the mid-palate towards the finish with a pecan shell vibe next to slightly bitter singed cedar bark.

Bottom Line:

This is a great workhorse whiskey. It shines in cocktails if you’re looking for a little extra punch. It also works wonders as a slow sipper over a single large ice cube. You can’t lose pouring this one, especially if you’re looking for classic Kentucky bourbon.

ABV: 54.6%

Average Price: $104

This unusual Michter’s variant is derived from individual barrels that were much too exceptional to blend or dilute. The barrels are chosen based on their precise flavor profile, after which each barrel is subjected to Michter’s proprietary filtering system before being bottled straight from the barrel.

Tasting Notes:

Nose: Remarkable scents of dark cherry and butterscotch candies rise into the air, accompanied by sour red wine blended with spiced mulled wine — abundant in cinnamon, clove, and star anise — beside tart apple skins, tree apple bark, with a faint nuance of singed marshmallow flanked by mildly burnt Graham Crackers.

Palate: On tasting, the mouth basks in exceptional flavors of spices. Nutmeg and eggnog impressions intertwine with the richness of vanilla ice cream and smoked cherries. A touch of fresh pipe tobacco and slightly charred cedar bark only adds to the overall experience.

Finish: As it concludes, the whiskey incorporates hints of dried red chili and sharp cinnamon along with the tobacco presence. Notes of freshly milled black pepper combine with the refreshing undertones of a fruit salad predominantly featuring red berries.

Summary:

Signifying a bold Kentucky rye whiskey, this exudes an amalgamation of sweet and grassy characteristics that are quintessentially Kentucky. A bourbon-enthusiast’s delight, this rye whiskey is outstanding not only as a standalone glass but also makes for a remarkable base in a Manhattan cocktail.

ABV: 42.4%

Average Price: $43

Michter’s well-crafted juice is warehoused until the deeply charred new white oak barrels hit just the right moment in both texture and taste. Those barrels are then hand-selected and bottled one at a time with a touch of Kentucky water.

Tasting Notes:

Nose: The aroma opens with peppery rye and a hint of citrus. This leads to the scent of deep fatty nuttiness, dry espresso beans, and soft dark chocolate sauce, all intermingled with a sharp twist of spearmint.

Palate: The taste brings to mind distant toffee candies covered in roasted almonds. Imagining a brioche spread with Nutella and plunged into a fresh cup of espresso isn’t too far off. There are also mild notes of white pepper, ground chili powder, and perhaps a subtle hint of honey.

Finish: The finish recalls the woody spices of winter – cinnamon, clove, and allspice, specifically. There’s a sensation of whole red peppercorns drenched in molasses, accompanied by a murmur of walnut cake, and a faint taste of toasted marshmallows dipped in dark chocolate.

Final Thoughts:

Michter’s core line is impressive, especially for its price point, offering exceptional value. Not only does this spirit make an excellent cocktail ingredient, but it also serves as a luxurious daily beverage, particularly when enjoyed over ice.

ABV: 45.6%

Average Price: $109

The creation of this whiskey involves a significant percentage of rye whiskey, augmented by a small portion of bourbon made in the classic sour mash style. The 2023 release saw the introduction of malted rye to the mash bill, contributing an additional dimension of malty depth. Aging was carried out in special French oak barrels that had been toasted and left to season in France for 24 months before being re-made with barrels that had been left to air-dry in Kentucky for 18 months. Finally, they were combined and bottled with a hint of Kentucky limestone water.

Tasting Notes:

Nose: Gentle boot leather, dried and candied orange, spiced Christmas cake, fresh vanilla beans, sultanas, and a hint of fresh firewood complete the nose with a trace of almost sweet oak char and simmering molasses cut with almond touched with dark citrus oils.

Palate: The palate exhibits a pleasing sweet spiciness akin to a box of Red Hots situated alongside allspice, clove, and orange with rummy raisins, nutmeg-focused eggnog, and a murmur of oily espresso bean appearing late before a bold but controlled winter spice bark sharpness makes its entrance.

Finish: The conclusion unifies the orange oils with soft cedar notes with a wooden spiciness juxtaposed with soft notes of sweet cinnamon, stewed plums, minced meat pies, and brandied cherries layered with chewy tobacco leaves over a lush and creamy finish.

Bottom Line:

Shenk’s is just good whiskey. It’s highly sippable, deeply hewn, and will leave you feeling satisfied. It’s also spicy enough to make a hell of a winter cocktail.

ABV: 54.45%

Average Price:

$334

This whiskey is Michter’s standard rye, finished in a second toasted barrel. In this case, those barrels are air-dried for 24 long months before being lightly toasted and loaded with the rye. The whiskey then goes into the bottle at barrel strength.

Tasting Notes:

Nose: This has a spicy and sweet nose that’s just like a buttery, candied, and dried fruit, and nut-filled holiday cake that’s been drenched in good whiskey and left to sit for a month to amp up those flavors while a flutter of dry cedar kindling dipped in dark chocolate sneaks in.

Palate: The taste has a clear sense of black-tea-soaked dates, creamed vanilla honey, black walnuts, wet brown sugar, and a touch of salted dark chocolate with a whisper of bitterness that feels like vanilla pods still on the branch and old smoking hickory just kissed with brisket fat.

Finish: The mid-palate dries out towards that pitchy yet dry woodpile with an echo of dirt from the bottom of that woodpile on the finish before the roasting herbs and soft dark berries arrive with a whisper of dark chocolate tobacco and leather.

Bottom Line:

This is essential Kentucky rye. Again, it perfectly balances sweet almost bourbon vibes with a deep grassiness of a good rye without going into harder botanicals or herbs. It’s amazing sippable with a great finish that’ll have you coming back for more.

ABV: 47.2%

Average Price: $475

The whiskey barrels utilized for this single-barrel expression are typically aged for at least 10 years, although there are rumors that some may be closer to 15 years old, depending on the quality of the barrel, of course. Regardless of the age, each barrel of whiskey undergoes Michter’s unique filtration process. Following this, they add a bit of Kentucky’s famous soft limestone water, reducing the bourbon’s proof to an easy-drinking 94.4.

Tasting Notes:

Nose: A spicy blend of cedar bark and burnt orange is present, accompanied by salted caramel and sharp red berries. There’s a lingering scent of damp, spicy sticky toffee pudding and brandy butter.

Palate: The palate combines notes of vanilla tobacco, salted dark chocolate marzipan, espresso cream, new porch wicker, and black peppercorns.

Finish: The whiskey’s finish leaves an impression of pecan waffle, chocolate chips, maple syrup, blackberry jam, minced meat pies, aged tobacco, cedar, and a faint note of roasted marshmallow.

Conclusion:

This whiskey holds its own, being reasonably accessible and highly anticipated. It should be readily available in most reputable whiskey bars. Don’t hesitate to purchase a pour! Alternatively, you can elevate your experience by having it mixed into a top-notch Old Fashioned cocktail.

Not to be cliched, but this is truly quintessential Kentucky bourbon.

ABV: 46.4%

Average Price: $399

2023’s Michter’s 10-Year Rye release was an instant classic. The whiskey is made from a corn-rich rye whiskey mash bill with a good dose of barley in there. The absolute best barrels are chosen — with some up to 15 years old — for this release. Then each of those barrels is individually bottled as-is with a hint of proofing water.

Tasting Notes:

Nose: Rich and lush toffee unites with delicate marzipan on the sensory impression, complemented by a hint of freshly ground black pepper leading to the aroma of cinnamon-infused apple cider and cherry-immersed cedar bark.

Palate: The taste sensation combines the fiery zest of Red Hot with the tangy sweetness of orange marmalade, a cream-like delicacy of vanilla pudding, the spicy undertones of dried chili peppers with a touch of smoked wood. There’s a slight and momentary suggestion of celery salt too.

Finish: The finale winds down the almond intensity with a vanilla cream-infused tobacco, soft and sugary cedar, and a citrus-infused dark chocolate ambiance all harmonized to flawless perfection.

Bottom Line:

This is my home special, the one I mostly use for after-work sessions over a large iced stone or in my Manhattans. Honestly, there’s not a whiskey that is better than this when it comes to Manhattans. It just takes the drink to another level.

ABV: 58.65%

Average Price: $25,000

The single-barrel rye release from Michter’s is distinctive by the remarkable barrels from which it is sourced. Notoriously, it’s a marvel that a 25-year-old whiskey aged in new oak can encompass such complexity in flavor, which in this context, is a testament to the brilliance of Michter’s and their meticulous bottling process.

Tasting Notes:

Scent: The aroma decking this whiskey paints an earthy image; analogous to dried white moss situated on a moist forest bed. It carries little bursts of bitterness from oily espresso beans, alongside the extravagant aroma of vanilla, hints of gold-wrapped oranges, and a dampened, almost wet black pepper note.

Flavor: The tasting journey commences with golden sultanas that captivate your senses, smoothly paving the way for a distinct touch of clove tilting slightly towards anise (maybe black licorice). Despite the evolving flavors, the vanilla retains its dry character. Meanwhile, the orange oils transition into a charred essence, and a far-reaching note of salted cacao powder, nearing its burnt character, underlines the finish.

Finish: The finish variously leans into a classic Tellicherry cracked black pepper but remains dry and features the perfect balance of dried fruit sweetness.

Main Point:

Indeed, this is extraordinarily pricey. The reason is that it hasn’t seen a re-release in quite some time. Also, it’s insanely tasty. It’s likely the #1 expression elite whiskey enthusiasts will be eagerly anticipating a new version of in 2024 or 2025. It’s that top-notch.

ABV: 56.4%

Average Price: $19,999

The most recent Michter’s Celebration release, which is fourth in line and came after a gap since 2019, was introduced in the early 2023. Unexpected delays pushed the release to February 2023. This US whiskey came into being by the collaborative efforts of Michter’s Master Distiller, Dan McKee, and Master of Maturation, Andrea Wilson. They meticulously selected seven whiskeys, their ages ranging between twelve to over thirty years. These barrels were mixed and directly bottled without any dilution with water, generating only a limited number of 328 bottles globally.

Tasting Notes:

Nose: Initial subtle hints of dark chocolate mixed with brown butter, Saigon cinnamon bark, and a light touch of crème brûlée stirred with a spot of cognac.

Palate: A boozy vanilla kick starts the luxurious flavour journey with a winter spice mix – clove, anise, nutmeg. It continues with the sweet taste of stewed peaches and burnt orange combined with a hint of roasted marshmallows. Touches of old, smoky hickory and an autumnal apple orchard add earthiness. The entire experience is rounded off with a whisper of creamy black cherry and candied pecans.

Finish: The candied pecans then blend with a woody maple syrup flavour, followed by more cinnamon bark, cloves spiked oranges. The experience concludes with the feeling of an old wooden basket full of mixed orchard fruits, nuts, and dried fruits, bound together with thick twine and leather. The final surprise is a spiced chocolate cherry tobacco leaf tucked in the middle of this flavourful basket.

Final Thoughts:

You will find a bottle of this whiskey at good bars across the country. Give it a try! It brilliantly showcases how whiskey can delight the palate without necessarily being categorized as “bourbon” or “rye”.

ABV: 58.1%

Average Price: $10,002

The whiskey in the bottle was distilled in or before 1998 at an undisclosed Kentucky distillery from a unique mash bill. That whiskey went into new American white oak barrels and was basically left alone until they were moved over to the Shively, Kentucky campus where they were monitored for excellence. When the barrels hit the right mark — that’s where the Michter’s team’s prowess comes in — they were batched for this very small limited release and bottled 100% as-is.

Tasting Notes:

Nose: The olfactory experience begins with the profound aroma of aged molasses that have enveloped prunes, dates, and raisins. This is complemented by a sensation of winter spice barks, berries, and buds alongside the scent of brown buttered holiday sugar cookies immersed in dark chocolate and sprinkled with crushed vanilla pods. The nose journey culminates in a faint scent of burnt walnut shells and fire-blistered chestnuts.

Palate: The flavor palette starts with the molasses element evolving into a thick hot chocolate with a dash of red chili. This is followed by the profound taste of candied almonds that gradually progresses to a rich and moist salted toffee pudding infused with the tang of fresh orange zest and a hint of vanilla buttercream.

Finish: The finale leans into the flavors of dried sweetgrass and withered autumn leaves in an apple grove. It further includes a hint of a pear-brandy-infused marzipan enveloped in dark chocolate with a mix of wooden brown winter spices. All of this is encased in old tobacco leaves and kept in a vintage whiskey barrel situated in a damp old brick storehouse during a chilly autumn day.

Verdict:

This rare bourbon whiskey has recently been reintroduced to the market, but be prepared to pay a premium for this collector’s piece. Not only does it make a statement, but it’s also a truly exceptional find, rivalling only a handful of others in taste.

Alcohol Volume: 54%

Typical Retail Price: $119

Its roots can be traced back to Michter’s illustrious history in the 19th century, even before it was formally known as “Michter’s.” The original Bomberger’s Distillery in Pennsylvania is the birthplace of this brand (in 1753 to be exact). Each bottle holds a carefully curated selection of bourbons that have been matured in Chinquapin oak. The barrels used are prepared meticulously, with the staves air-dried for three years prior to charring and filling. These meticulously crafted Kentucky bourbons are then bottled in very small quantities, producing around just 2,000 bottles each year.

Tasting Notes:

Nose: The aroma delivers a sweetness reminiscent of grains mashed with butter and molasses, which one might liken to a bowl of Cream of Wheat. These tones are complemented with the smell of sticky toffee pudding, old saddle leather and aged wooden beams found in cellars. One can also detect notes of sweet cinnamon with a hint of candied orange and dark chocolate, and a pleasant undertone of rich eggnog finished with a sprinkle of salt.

Palate: Upon tasting, the palate is treated to a super creamy texture that could recall crème brûlée. This is closely followed by soft winter spices, dry cedar, and orange-infused chocolates. There are also subtle hints of marzipan that has been soaked in pear brandy.

Finish: The finish rewards with a creamed honey vibe and the taste of figs and prunes soaked in brandy and rum respectively. This culminates with the sensation of fresh chewing tobacco and salted dark chocolate, rounding off the taste experience with suggestively smoldering orchard bark and old cellar flooring.

Bottom Line:

This bourbon is likely the most approachable one for anyone looking to step up their bourbon game. It doesn’t just pass as a classic, it has gone ahead to define ‘quintessential’ owing to its superior and extraordinary profile. Essentially, it’s a great whiskey, bourbon indeed.

ABV: 57.1%

Average Price: $4,889

These barrels, minimum 20 years old, are hand-picked from the Michter’s rickhouses by Master Distiller Dan McKee, based on a defined criteria we might best sum up as “exceptional quality”. The bourbon is poured directly from these chosen barrels into the bottles.

Tasting Notes:

Scent: Imagine a rich aroma of dark cherries merged with deep molasses reminiscent of rum, fragranced rose petals, aged almond shells, and cedar bark. The mixture is enhanced by the fragrance of fresh pipe tobacco leaf lightly touched with apple and pear scents, with a whiff of vanilla oils and spices usually found in aged wines.

Flavour: The taste offers a deeper dive into smoky vanilla pods, reminiscent of old oak staves from a long-forgotten cellar. Add to it the sweetness of cinnamon and cherry chasing the flavours of dried sage and sharp spearmint. A base syrup of clove accompanied by a hint of toasted marshmallow sweetness completes this distinctive taste.

The end is full of dark cherry and woody spice with moist marzipan, burnt orange oils, and chewy fresh tobacco wrapped up in old leather and cedar bark with a hint more of that old cellar sneaking in.

This is arguably the best of the best right now. It’s an amazingly deep and balanced sipper that goes beyond the average and becomes something transcendent. This is the bourbon pour we all dream of, especially on these cold winter nights. It’s that special.

A well-liked Caribbean rum underwent a name change due to associations with slavery.

Formerly known as Maison Ferrand’s Plantation Rum, it will now carry the moniker of Planteray Rum.

This change was disclosed by Alexandre Gabriel, the proprietor of Maison Ferrand, during a press meet held at the West Indies Rum Distillery in Barbados.

“The transition from Plantation to Planteray commences from this day,” declared Gabriel.

Gabriel asserts that the fresh name commemorates sugarcane, the source of rum, and the sun’s rays, which are vital for the maturing and growth of sugarcane.

The brand’s name received severe condemnation due to its association with slavery and was underscored during the Black Lives Matter movement in 2020, as revealed in an essay penned by Rachelle Ferron in the Guardian in 2022.

The alteration of name was pledged in June 2020, but the process of trademarking the new name in various countries resulted in the delay, as per the information from various reports.

The brand’s fresh name Planteray will first be seen on the bottles of Cut & Dry Coconut Rum, marking its first availability for purchase outside Barbados.

As remaining stocks of custom bottles run out, the names of certain brands under this company are set to change.

Gabriel, the creator and master blender of the rum, acknowledged the painful implications that the word ‘plantation’ might imply to some individuals, particularly due to its association with the harsh images and realities of history.

He stated, “As we continue to grow our comprehension of such complicated issues, we want to assure everyone that we are actively making appropriate changes, though we may not currently have all the specifics of what our brand name evolution will entail.”

The brand also reassured its customers that the process of producing its rum will remain the same.

Products bearing the Planteray Rum branding will commence worldwide distribution starting this month.

Mammoth Distilling staff said they have obtained 200 kiwi plants from a Michigan State alumni turned kiwi grower in Washington. Mammoth Distilling

CENTRAL LAKE, MI – A Michigan spirit maker is going the extra mile to create a unique product in the future.

Mammoth Distilling announced it is in the process of planting a kiwi orchard with the long-term goal of creating a kiwi liqueur and kiwi-infused vodka for the market by 2025.

The company launched in the Northern Michigan community of Central Lake in 2016 and now has six locations in the state, including a tasting room in Grand Rapids that opened in late 2023. Mammoth also has locations in Traverse City, Bellaire, Bay Harbor and Adrian.

“Not all kiwi is from the tropics,” a news release said. “Like us, you are probably surprised to learn that kiwi could be grown in Michigan at all. Turns out that there is a unique and hardy variety called “Michigan State kiwi” which have adapted to survive in harsher climates than the tropical fuzzy variety we are all more familiar with.”

The kiwis are smaller and less dense, a little juicier and have no fuzz. Mammoth staff said they have obtained 200 of the kiwi plants from a Michigan State alumni turned kiwi grower in Washington.

Mammoth staff said they plan to use his vines to start a small orchard in Central Lake.

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