Foursquare Distillery’s Equidem 14-Year-Old rum has achieved remarkable recognition by winning the 2025 IWSC Rum Spirit Trophy, distinguishing it as the best rum in the world. This impressive accolade was awarded by the International Wine & Spirits Competition (IWSC), which is known for its rigorous evaluation process where numerous spirits from around the globe are subjected to blind tasting by expert panels.

Founded in 1969, the IWSC rigorously judges thousands of entries, ultimately recognizing only the most innovative and technically outstanding spirits. This year, Foursquare Rum Distillery, based in Barbados, showcased its reputation for excellence and craftsmanship with the Equidem 14-Year-Old, which achieved an impressive 98 points.

The Equidem 14-Year-Old is part of Foursquare’s Exceptional Cask Selection series, boasting a unique maturation process that includes five years in ex-bourbon casks followed by another nine in rare ex-Black Muscat wine casks. As a result, the rum exhibits extraordinary complexity and richness.

Foursquare Rum Distillery, established in 1996 by the Seale family, has grown to be a leader in rum production, reflecting the family’s commitment to quality and transparency. The current leader, Richard Seale, emphasizes innovation through various cask experiments, pushing the boundaries of rum expression with each release from their Exceptional Cask Selections.

The tasting notes of the Equidem 14-Year-Old reveal pronounced aromas of dried fruits, such as raisins and prunes, complemented by hints of citrus, marzipan, and seasoned oak. The flavor profile is described as rich and layered, with notes of brown butter, honey, salted caramel, dark chocolate, and a complex finish that showcases a blend of tropical fruit, wood, and spice.

The IWSC judging panel highlighted the rum’s vibrant aromas and smooth palate, noting its long, sweet finish. Recognized not only for its flavor but for its remarkable craftsmanship, Equidem 14-Year-Old exemplifies the potential of meticulously aged rum and is a standout choice for both connoisseurs and collectors looking for an exceptional spirit.

Foursquare, Equidem 14-Year-Old Rum, 61% ABV, 750 ml. – 98 Points, Price: $159.

Investors in the Irish whiskey industry are experiencing significant anxiety as a worldwide downturn in alcohol sales adversely impacts the market. Recently, some of the most promising distilleries have ceased operations, leading many backers to worry about the viability of their investments. Despite the current distress, distillery owners maintain an optimistic outlook, believing that the sector will rebound, especially if it can negotiate a zero-for-zero tariff deal with the United States.

In recent years, this growing sector has attracted millions in investment from both domestic and foreign funds, fueled by the belief that Irish whiskey was a secure asset, largely due to increasing demand in the U.S. Traditionally viewed as "liquid gold," many investors now fear they may have overextended themselves as the bubble seems to be bursting.

However, the optimism among distillers suggests potential opportunities for recovery and growth in the industry, provided they can navigate the challenges posed by the slowing global demand.

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Michter’s Distillery is set to release its US*1 Toasted Barrel Finish Sour Mash Whiskey this September. This whiskey adds to the distillery’s acclaimed line of toasted barrel finishes, a series known for pushing the boundaries of American whiskey.

The idea of toasted barrel finishes began in 2014 with the Michter’s Toasted Barrel Finish Bourbon, a product that did not char the second barrel used. Michter’s President Joseph J. Magliocco recalls that they did not realize they were pioneering a new category at that time. The 2025 release of the Toasted Barrel Finish Sour Mash Whiskey is deemed particularly special by the distillery.

The new Sour Mash whiskey, like its predecessors, undergoes an extra aging process in a toasted but uncharred barrel. Michter’s Master of Maturation, Andrea Wilson, noted that this technique enhances the core flavors while introducing new elements. “The second toasted-only barrel really complements the flavors,” she said, adding that it brings out notes of honey, burnt sugar, and citrus spice, paired with a smoky vanilla reminiscent of a campfire.

Notably, the original Michter’s US*1 Sour Mash garnered significant acclaim, being named Whisky of the Year in 2019 by The Whisky Exchange—making it the first American whiskey to achieve this recognition. Master Distiller Dan McKee described the whiskey as having qualities of excellent bourbon while finishing in the manner of rye, stating it’s well-suited for the toasted barrel treatment.

The Michter’s US*1 Toasted Barrel Finish Sour Mash Whiskey will be available nationwide starting September 2025. Bottled at 86 proof (43% ABV), its suggested retail price is $110 for a 750ml bottle. Given Michter’s reputation for limited releases, the new whiskey is expected to attract considerable interest from collectors and connoisseurs.

For more details, visit Michter’s official website.

The world of American whiskey is intricate and diverse, consisting of six major types, each with its unique production process outlined by the United States Code of Federal Regulations. The regulations focus largely on the types of grains used, the proof, and the aging periods. Within these categories, many subcategories, like bonded whiskey, emerge, showcasing the complexity of whiskey-making.

American whiskey offers a range of flavor profiles, from smoky to sweet, making it a perfect companion for desserts. To explore the best pairings, we consulted Ariana Ruiz, the Mexican brand ambassador for Brown Forman, known for brands like Jack Daniels and Woodford Reserve, along with being a dessert enthusiast. Here are her top sweet treats paired with various American whiskeys and bourbons.

1. Pecan or Pumpkin Pie with Straight Bourbon: Straight bourbon has sweet notes of caramel and vanilla that complement the syrupy, nutty flavors of pecan pie and the spice of pumpkin pie, perfect for festive occasions.

2. Cannoli and Malt Whiskey: The rich flavors of traditional ricotta-filled cannoli pair beautifully with malt whiskey, which brings out the notes of toasted grain, dried fruit, and spices.

3. Dark Chocolate Cake and Bonded Whiskey: Bonded whiskey, known for its robust character, is ideally suited to accompany a dark chocolate cake, enhancing its rich, earthy flavors.

4. Key Lime Pie and Flavored Whiskey: Ruiz recommends pairing a slice of key lime pie with honey or cinnamon-flavored whiskey, as the dessert’s acidity balances the sweetness of the whiskey.

5. Apple Galette and Wheat-Based Whiskey: The floral notes of wheat whiskey harmonize well with an apple galette, a delicious dessert rich in autumnal flavors.

6. Berry Cobbler and Sour Mash: Sour mash whiskey, characterized by its smoked fruit notes, pairs excellently with a sweet summer berry cobbler.

7. Quince Paste with Cheese and Blended Whiskey: The sweet-and-savory contrast of quince paste and cheese is enhanced with a blended whiskey, which itself features complex notes.

8. S’mores and Rye: The spicy kick and dry finish of rye whiskey create a delightful contrast to the sweetness of s’mores, marking a nostalgic and satisfying pairing.

9. Chocolate Chip Cookies and Double Oak Whiskey: The buttery flavors of chocolate chip cookies complement the depth and complexity of double oak whiskey.

10. Banana Pudding and Tennessee Whiskey: Tennessee whiskey, known for its balanced flavor, pairs beautifully with banana pudding, combining sweetness with creaminess for a comforting dessert experience.

These pairings highlight the versatility of American whiskeys and demonstrate how they can enhance the enjoyment of desserts, creating a delightful experience for whiskey lovers and dessert fans alike.

In a delightful twist on a classic dish, Mateo Zielonka shares a family-friendly recipe for rigatoni with a "no-vodka sauce." This rendition retains the rich and velvety flavors of the traditional vodka sauce, making it suitable for all ages.

Ingredients (serves 4)

• 360g dried rigatoni
• 30ml/2 tbsp olive oil
• 2 garlic cloves, crushed
• 80g tomato purée
• 1⁄2-1 tsp chili flakes (adjust for spiciness)
• 250ml double cream
• 1⁄2 bunch of basil leaves (about 15g)
• Grated parmesan or pecorino cheese (vegetarian if needed)
• Salt and pepper to taste

Method

1. Heat olive oil in a large saucepan, then add the crushed garlic. Sauté for one minute before incorporating the tomato purée and chili flakes. Cook for 5-7 minutes until the mixture darkens and begins to stick slightly to the pan.

2. Lower the heat and pour in the cream, mixing well (a balloon whisk can be helpful). Add the basil leaves, stir again, and season with salt and pepper. Set aside while cooking the pasta.

3. In a separate large pot, bring water to a boil, adding salt. Cook the rigatoni according to package instructions until al dente.

4. Drain the pasta but reserve a ladle of the cooking water. Combine the drained rigatoni with the sauce, tossing to coat, and add some reserved cooking water if the sauce is too thick.

5. Season to taste, serve with a generous sprinkle of grated cheese, and consider pairing it with green beans drizzled with lemon.

For a vegan alternative, substitute the double cream with oat cream and finish with nutritional yeast or crispy toasted breadcrumbs.

This recipe comes from "Pasta Pronto: Simple, Speedy Recipes to Make Again and Again" by Mateo Zielonka, providing a quick and delicious way to enjoy a classic Italian dish without the alcohol.