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10 Must-Try Rum Cocktails to Celebrate National Rum Day Before Summer Ends in Cleveland
August 16 is National Rum Day, so it’s a great excuse to make these 10 rum cocktail recipes.
CLEVELAND, Ohio — Summer might be winding down, but there’s still plenty of time to soak up as much as possible. Warm weather, outdoor dining and tropical cocktails are just a few aspects of the season worth savoring.
August 16 is National Rum Day, and the holiday is even more of a reason to enjoy tropical rum-based cocktails before Labor Day weekend rolls around.
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Cheers to Summer: 10 Must-Try Rum Cocktails for Cleveland’s National Rum Day Celebration
August 16 is National Rum Day, so it’s a great excuse to make these 10 rum cocktail recipes.
CLEVELAND, Ohio — Summer might be winding down, but there’s still plenty of time to soak up as much as possible. Warm weather, outdoor dining and tropical cocktails are just a few aspects of the season worth savoring.
August 16 is National Rum Day, and the holiday is even more of a reason to enjoy tropical rum-based cocktails before Labor Day weekend rolls around.
If you purchase a product or register for an account through a link on our site, we may receive compensation. By using this site, you consent to our User Agreement and agree that your clicks, interactions, and personal information may be collected, recorded, and/or stored by us and social media and other third-party partners in accordance with our Privacy Policy.
Tito’s Handmade Vodka Expands Its Reach: Launching in Duty-Free Markets Across Turkey
By DFNI Staff Writer in Brand News, Liquor & Wines – August 15, 2024 0
The new listings are at Istanbul Airport with Unifree Duty Free and additional airports in Turkey with ATU Duty Free
Tito’s Handmade Vodka has announced an expansion into duty free in Istanbul Airport with Unifree Duty Free, and additional airports in Turkey (Ankara, Bodrum, and Izmir), North Macedonia (Skopje), Georgia (Tbilisi), and Kazakhstan (Almaty) with ATU Duty Free.
In addition to these new listings, Tito’s is available in travel retail locations in major airports, cruise and ferry lines, land border stores worldwide, and almost 150 global domestic markets.
Tito’s Handmade Vodka Managing Director, International, John McDonnell stated: “As more spirits drinkers globally continue to explore and savor Tito’s Handmade Vodka, our objective is to make sure that they can locate their preferred vodka anywhere they go. These seven new listings – with additional ones forthcoming – with our partners at Unifree Duty Free and ATU Duty Free aid in introducing Tito’s to new customers who reside in and journey through these significant markets.”
Celebrating 20 Years of ‘Sideways’: Searchlight and Hitching Post Toast with Anniversary Wine Dinners and Exclusive Bottle Releases
It’s already been two decades since “Sideways” pals Miles and Jack toured the Santa Inez Valley north of Santa Barbara and Miles, played by Paul Giamatti, declared, “I am not drinking any fucking merlot!”
But what did Miles and Jack, played by Thomas Haden Church, drink instead of merlot, which was deemed too mundane for their elevated tastes? Pinot noir, and lots of it! In Searchlight’s 2004 comedy, which is set to stream on Hulu this fall, the wine-obsessed duo sip and dine at the Hitching Post 2 restaurant in Buellton. Now, the Hitching Post is getting ready for the 20 year anniversary by hosting three Hitching Post + Sideways winemaker dinners and releasing a special edition pinot noir.
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Hitching Post 2 chef and winemaker Frank Ostini and winemaker Gray Hartley of Hitching Post Wines are hosting anniversary events along with Santa Barbara’s La Paloma Cafe, Taste of the Santa Ynez Valley, CIA at Copia and L.A.’s Jar restaurant.
Hitching Post’s Highliner Pinot Noir, which was featured in the movie, will get a special label for the 2021 vintage to commemorate the anniversary. The special bottles will be available at the restaurant, the Hitching Post tasting room and at select retailers. For the true “Sideways” aficionados, a three-bottle “As Seen in Sideways” set includes the 2001 Hitching Post Pinot Noir Bien Nacido, 2001 Hitching Post Pinot Noir Highliner and 2021 Hitching Post Pinot Noir Highliner for $650.
Details on the winemaker dinners and other events are as follows:
Sunday, Sept. 15
Hitching Post + Sideways Winemaker Dinner at the Hitching Post 2
Frank Ostini and Gray Hartley host a 20th Anniversary Sideways dinner with a signature menu from the Hitching Post 2 paired with special edition Pinot Noir vintages celebrating the film.
$150 per person
Reserve with OpenTable Experience
Tuesday, Sept. 24
Hitching Post + Sideways Winemaker Dinner at La Paloma Cafe
Executive Chef Jeremy Tummel hosts Frank Ostini and Gray Hartley for a 20th Anniversary Sideways dinner with a menu inspired by the Hitching Post 2 paired with special edition Pinot Noir vintages celebrating the film.
La Paloma Cafe
702 Anacapa St, Santa Barbara
$110
Reserve with RESY
Sunday, Sept. 29
Taste of the Santa Ynez Valley – “Sideways” 20th Anniversary Festival
One of the highlights of the four-day festival in the Santa Ynez Valley is the celebration of the 20th anniversary of the award-winning film “Sideways.” There will be bites from Hitching Post 2 and other Buellton restaurants, along with Sta. Rita Hills and Buellton wine, beer, and live music. Look for an appearance by Virginia Madsen.
Tickets include the “Sideways” screening at Solvang Festival Theater.
$150
Saturday, Oct. 12
Copia at Culinary Institute of America, Napa
Screening of “Sideways” followed by a Q&A panel with director Alexander Payne and actor Virginia Madsen. Frank Ostini is special guest.
Tuesday, Oct. 29
Hitching Post + “Sideways” Winemaker Dinner at Jar
Chef/Owner Suzanne Tracht hosts Hitching Post Wines’ Frank Ostini and Gray Hartley for a 20th Anniversary Sideways dinner with a menu inspired by the Hitching Post 2 paired with special edition Pinot Noir vintages celebrating the film.
Jar, 8225 Beverly Blvd, Los Angeles
$200 inclusive of menu & wines plus tax & gratuity
Reserve with OpenTable Experience
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Redefining Craft: Is the Term “Craft Beer” Still Relevant in Today’s Brewing Industry?
The discussion that the terms “craft beer” and “craft brewer” are no longer beneficial or clear has been around for some time now. Nearly ten years ago, those who once advocated for these terms began to notice their dilution due to external influences, making it difficult to classify breweries or companies as small, noble businesses opposing giant corporations. We saw major corporations like AB InBev exploit their vast networks to cloud consumer choices, a tactic that proved very effective. What we did not anticipate was the decline of the broader “better beer” movement, prompting these corporations to step back from their craft beer ventures. Now, with companies like AB InBev and Molson Coors divesting from these ventures, one has to wonder about the relevance of these terms in 2024. Are they outdated, or do they still hold value?
This question often lingers in my mind as I sit in a local brewery taproom, contemplating the significance of such labels to the patrons. Do these consumers care about their brewer being “independent”? While they might like the notion of supporting a small, independent entity, it’s uncertain if they would verify such credentials. Are these ideals significant enough to warrant effort from consumers?
Moreover, when the Canadian cannabis giant Tilray recently acquired four U.S. breweries from Molson Coors, does it alter how consumers perceive those brands? Fans of these breweries – Terrapin Beer Co., Hop Valley Brewing Co., Revolver Brewing, and Atwater Brewery – does it matter to you that these brands might now be labeled “craft” by the Brewers Association, though they weren’t under Molson Coors? Is it believable that a large cannabis company would better manage these brands than a large brewing company? I am skeptical of that notion.
I question if consumers who care deeply about these distinctions still exist, considering the complexity involved in understanding corporate ownership and ethics today. This issue has evolved so much it mirrors a plot from The Good Place, complicating decisions for well-informed consumers. It’s become so challenging that many might simply choose not to worry about it. In reaction, I’ve shifted to purchasing only local beers from my own city, leaving the other concerns aside.
Consider the recent trend of breweries consolidating under large corporations that hardly fit the traditional mold of “small” or “independent.” Tilray Brands Inc., a multinational cannabis and pharmaceutical company, entered the beer market by acquiring Atlanta-based SweetWater Brewing Co. in 2020. Initially, this seemed like a unique venture, aligning with the cannabis culture often associated with SweetWater. However, Tilray subsequently embarked on a spree of acquisitions, taking over various brands from the AB InBev lineup and others, including Shock Top and several former independent craft breweries such as Breckenridge Brewery and Blue Point Brewing Company. The company further expanded by acquiring West Coast favorites like Green Flash Brewing and Alpine Beer Co., and later adding notable names from Molson Coors like Terrapin Beer Co. and Hop Valley Brewing Co. All these brands, including competitors like SweetWater and Terrapin, are now unified under Tilray’s extensive corporate umbrella. Last year, Tilray reported revenues of $627 million, reflecting a shift away from what many would consider genuine “craft beer.”
According to the official Craft Brewer definition by the Brewers Association, the inclusion of breweries like Terrapin and Atwater in Tilray’s portfolio paradoxically reels them back into the craft beer category. Tilray’s acquisitions allow these breweries to reclaim the “craft” designation, as Tilray, not primarily a beer producer, falls outside the threshold of the large brewery (producing over 6 million barrels per year). This classification might seem somewhat absurd. Despite changing ownership, these breweries continue their operations, shifting back into the craft beer statistics after being excluded the previous year. While Molson Coors struggled with these brands’ direction, it’s uncertain if Tilray will manage any better in revitalizing these shrinking legacy brands during a challenging time for the industry. Moreover, it remains to be seen whether consumers will return to brands like Terrapin, now labeled as craft under the Brewers Association’s criteria.
The definition of “craft brewer” has historically evolved, often aligning with the interests of the largest members within the industry. Previously, terms like “small” and “traditional” have been redefined, allowing larger producers like Yuengling to qualify under this category. At one point, a “craft brewer” had to focus primarily on beer, a criterion that lapsed around the same time Boston Beer Co.’s non-beer products outpaced their beer output. Today, with less than 20% of Boston Beer Co.’s production being actual beer, one wonders if definitions like these still hold any significance for the average consumer, who may find these distinctions too intricate to relate to. It’s ironic that AB InBev, once a major player in craft beer, now plays a minimal role, having possibly outmaneuvered itself by creating a market too complex for many consumers, pushing them towards locally-made, simpler options. Whether these local breweries qualify as “craft” or whether what they brew qualifies as “craft beer” seems increasingly irrelevant when survival is the primary concern for many in the industry.
I’ll let you know the next time I meet one, but you probably wouldn’t want to hold your breath waiting for it to happen.
Jim Vorel is a Paste staff writer and resident beer and liquor geek. You can follow him on Twitter for more drink writing.
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GREY GOOSE® Vodka Elevates TIFF® With Signature Cocktail Creations
GREY GOOSE® Vodka is collaborating with top Toronto fashion outlets to prepare locals for festival season.
TORONTO, August 14, 2024–(BUSINESS WIRE)–As an official sponsor of TIFF®, GREY GOOSE® Vodka is enhancing fashion, specifically cocktail attire, just in time for the prestigious Toronto International Film Festival®. In partnership with renowned Toronto fashion stores, The Fitzroy and Gotstyle, GREY GOOSE® has helped curate capsule collections available till September 7, 2024, with a 20% discount using the code VIVELESTYLE. These collections allow guests to shine on the red carpet, embodying the joie de vivre that the GREY GOOSE® brand epitomizes.
The capsule collections, offering a mix of glamorous and sophisticated dresses and suits, can be explored both in-store and online. While shopping, guests can enjoy handpicked outfits inspired by the elemental themes of GREY GOOSE® Vodka and taste the season’s trendiest accessory – a signature GREY GOOSE® cocktail, available in Classic or Espresso Martini, or the MelonAce cocktail.
Enjoy signature cocktails while shopping on these exclusive dates:
August 24-25, 2024 from 2:30 – 4:00 PM
August 31-September 1, 2024 from 2:30 – 4:00 PM
The ‘sip and shops’ are available at both The Fitzroy (213 Sterling Rd Unit 111, Toronto, ON, M6R 2B2) and Gotstyle (The Well: 486 Front St W Suite UG26, Toronto, ON, M5V 0V2).
“The GREY GOOSE collaborations with our style retailers are a unique way to offer Torontonians a reason to dress up,” said Kate Watson, Senior Brand Manager at GREY GOOSE Vodka. “Our brand, alongside both The Fitzroy and Gotstyle, share a commitment to style at our core, while offering touches of refinement and elegancy every step of the way. We cannot wait to see Canadians dressed in their glamorously chic looks at TIFF!”
Once ready in their finest attire, guests can partake in GREY GOOSE® Vodka presents LE ‘TINI BAR, an exclusive event full of sensory delights with a French influence. The gathering will take place in Toronto at Second Floor Events from September 5-7, 2024, where attendees will be taken through a tour of three mini bars, each inspired by a core element of GREY GOOSE® – wheat, water, and sky.
At each station, a unique petit martini awaits, featuring the sophisticated French Martini, the traditional Classic Dry Martini, and the beloved Espresso Martini. Additionally, mixology experts will be on hand to impart their finest martini crafting secrets and tips.
Following the exploration, guests are invited to unwind in the lounge area with peers. This space offers the chance to buy extra drinks, including a set of the three highlighted petit martinis, elegantly displayed for memorable photo opportunities. This is an ideal moment to enjoy a stylish drink and celebrate the season’s finest films.
This festival time, delve into the refined blend of cocktail elegance and fashionable attire brought to you by GREY GOOSE® Vodka. Elevate your festival experience by dressing impressively for the sip and shop events and continue celebrating at one of the season’s most anticipated events – GREY GOOSE® Vodka presents LE ‘TINI BAR.
Tickets are priced at $25 each and include an exclusive three-part, one-hour sensory experience and GREY GOOSE® Vodka tasting with expert mixologists; three custom petits GREY GOOSE® Vodka martini cocktails, each accompanied by an amuse-bouche, and admission to the Martini Cocktail Lounge, where additional cocktails can be purchased while dancing the night away in style!
For more event information and for ticket availability, please visit https://greygooseletinibar.ca.
19+ ONLY. MUST BE LEGAL DRINKING AGE. SIP RESPONSIBLY. ©2024. GREY GOOSE, ITS TRADE DRESS & THE GEESE DEVICE ARE TRADEMARKS. VODKA – 40% ALC./VOL. DISTILLED FROM FRENCH WHEAT.
About GREY GOOSE® Vodka
Produced with unyielding quality, GREY GOOSE® Vodka utilizes the finest French ingredients and boasts a production process that’s fully traceable from start to finish. The focus of GREY GOOSE® is to deliver a superior vodka with every single bottle distilled and bottled in France. Their classic recipe uses only two natural elements: single-origin Picardie soft winter wheat and spring water from a natural limestone well in Gensac-la-Pallue, within the famed Cognac region. This precise combination undergoes a unique distillation process designed to enhance the natural characteristics of the ingredients.
Under the guidance of Cellar Master François Thibault, GREY GOOSE® achieves an exceptional level of smoothness and distinctive taste. The full range of GREY GOOSE® includes the original GREY GOOSE® Vodka and its flavored variants: GREY GOOSE® La Poire, GREY GOOSE® L’Orange, and GREY GOOSE® Le Citron.
As a key entity within the BACARDÍ Limited portfolio, GREY GOOSE® Vodka is part of a prestigious collection managed by BACARDÍ Limited, whose headquarters are situated in Hamilton, Bermuda, encompassing the wider BACARDÍ group of companies including BACARDÍ International Limited.
About The Fitzroy
The Fitzroy is Canada’s premier dress rental service. Established in Toronto in 2016, The Fitzroy offers a sophisticated and selectively curated range of the latest designer dresses, jumpsuits, and handbags sourced globally, available for rent for any special occasion. The mission of The Fitzroy is to alleviate the stress of dressing up, ensuring customers look and feel their best at their next event without the need to purchase a dress they’ll wear only once. The Toronto showroom provides a warm, inclusive, and judgement-free environment where customers can try on outfits with the assistance of skilled stylists at their convenience and either book on the spot or for a later date. Additionally, dresses can be reserved online with convenient two-way shipping throughout Canada. Visit us at fitzroyrentals.com.
About Gotstyle
Founded in 2005, Gotstyle is at the forefront of men’s lifestyle fashion, presenting a dynamic range of both North American and European designers and labels. Gotstyle has emerged as a comprehensive shop for men’s attire under four categories: casual, social, business, and formal. Spearheaded by Melissa Austria, Gotstyle has flourished over the past 19 years, expanding to include several physical stores, a bespoke tailoring service, a women’s line, an online store, and a vibrant social media outreach. This success can be attributed to the loyal community of over 20,000 customers fostered through exclusive events, personalized shopping experiences, and distinctive customer service. Gotstyle remains a pioneer in exceeding customer expectations. Visit us at gotstyle.com
View source version on businesswire.com.
Contacts
Danielle Sippley
Phone: 647-922-6116
Email: danielle@meatandproduce.agency
The Revolutionary Journey of Brother Justus in American Single Malt Peated Whiskey
The Brother Justus Range of American Single Malt Whiskey
Established in 2014 by Phil Steger, Brother Justus Distillery is located in Minneapolis, Minnesota. Named in honor of a local Benedictine monk famed for his clandestine whiskey distillation during Prohibition, Brother Justus dedicates itself to preserving the artistry and innovation of its namesake through its high-quality American single malt whiskeys. The distillery is distinguished for its innovative peating process and the use of regional ingredients which give their whiskey distinct tastes. Here’s a breakdown of the flavor notes for various Brother Justus whiskey offerings.
Situated in northeast Minneapolis, Minnesota, Brother Justus takes pride in producing, aging, and bottling its whiskey at the local facility. The distillery practices exclusive use of malted barley from the Upper Midwest and matures the spirit in specially crafted barrels made from Minnesota oak. The regional wood not only contributes unique flavors but also showcases the influence of the local climate on the aging process.
The distinct flavors arising from Minnesota’s cold-climate oaks are notably different from those derived from warm-climate oaks, such as those found in Missouri. These differences are attributable to the oaks’ varied growth rates, their specific chemical compositions, and their individual interactions with the whiskey during the maturation process.
Cold-climate oak is distinguished by a tight grain structure, higher concentrations of lignin, and fewer vanillin and tannins compared to oak from warmer climates. This tighter grain structure decelerates the interaction between the spirit and the wood, resulting in a slower flavor extraction process. Cold-climate oak introduces a complexity of spice that includes notes of clove, nutmeg, and cinnamon, helping to cultivate a more balanced and refined flavor profile over time.
In contrast, warm-climate oak features a looser grain structure which facilitates quicker interactions between the wood and the spirit, leading to rapid flavor extraction and a bolder, more pronounced flavor profile. Elevated levels of vanillin in warm-climate oak deliver stronger and more intense flavors, with distinct coconut notes and a sweeter overall taste. Additionally, the increased tannins present in warm-climate oak contribute to a firmer structure and greater astringency in the spirit.
The Brother Justus Distillery is located in Minneapolis, Minnesota.
Brother Justus American Single Malt Whiskey, 43% ABV, 750 ml
The whiskey presents scents of honey, vanilla, and toasted malt/cooked cereal, accented by dried fruit and a slight spiciness.
On the palate, it is smooth and well-balanced, offering tastes of caramel, honey, and cooked cereal, complemented by vanilla, dried apricot, and a sprinkle of cinnamon.
The concluding taste is of medium duration, retaining elements of honey, oak, and a subtle spice.
Brother Justus American Single, Silver Whiskey, 43% ABV, 750 ml
Silver whiskey, also referred to as “newmake” whiskey, is whiskey that has not undergone aging. Personally, I prefer aged whiskey as it generally offers deeper flavors. However, newmake whiskey can serve as an intriguing base for cocktails when used by a skilled mixologist. In several countries, whiskey must be aged for a certain period before it can be legally labeled as such. The United States, however, has no such regulations, allowing any distilled spirit from cereal mash to be identified as whiskey, regardless of age.
The aroma of the spirit is predominantly fresh and clean, characterized by scents of green apple and pear, alongside nuances of boiled cereal and an anise or licorice scent.
On tasting, it presents a light, fruity profile with a vibrant eau de vie essence, infused with flavors of green apple, pear, and hints of honey. This unaged whiskey illustrates the raw purity of malt, accompanied by a mild sweetness and a light citrus undertone.
The finish of the whiskey is brief but sweet, featuring continuing flavors of green apple and a subtle taste of cooked cereal.
Brother Justus American Single Malt, Cold Peated Whiskey, 43% ABV, 750 ml
Traditionally, the process of “peating” whiskey involved exposing malted barley to the smoke from a peat fire. This smoke contains phenolic and other organic compounds that adhere to the sugars in the barley and persist through both fermentation and distillation. The specific characteristics of the peat smoke flavor depend on the peat’s origin.
For instance, peat sourced from moist, seaside areas often imparts a medicinal quality, whereas peat from drier, inland regions like eastern Scotland is known for its brushy, forest floor, and earthy notes.
In Scotland, it was common for the water used in mashing to absorb minor amounts of phenolic compounds as it flowed over peat bogs. However, these phenolic levels, generally around 2 or 3 parts per million (ppm), were too minimal to affect the flavor of the whiskey significantly.
Brother Justus has pioneered a unique method termed “cold peating” to instill a smoky/peaty flavor in its whiskey without the actual burning of peat.
Rather than igniting peat, Brother Justus derives the essential oils and phenolic components from it. These compounds are known for providing smoky, medicinal/disinfectant, and earthy aromas to traditionally peated whiskies. The process involves cold-infusing these extracted peat elements into the whiskey by introducing the peat oils into the spirit under controlled temperatures, thus preserving the peaty traits without the need for heat or fire.
This technique of cold peating gives Brother Justus meticulous control over the smokiness, earthiness, and phenolic content in the whiskey. By tweaking the quantity and concentration of the peat extracts used, they can engineer varied smoky nuances, ranging from mild to strong.
The whiskey exudes a delicate, earthy peat smoke on the nose, complemented by notes of honey, vanilla, and cooked cereal, alongside fruity undertones of citrus and green apple.
The whiskey is smooth on the palate, featuring a gentle peat smoke that meshes nicely with honey, vanilla, and cooked cereal flavors. The mid-palate reveals notes of citrus, green apple, and a touch of spice.
This peating differs significantly from the heavily smoked phenolic peat bomb whiskeys often found on Islay. It also lacks the floral/potpourri character typical of Orkney and some Highland peated whiskies. It’s more akin to some of the peated whiskies from Speyside or the single malt American peated whiskeys that use peat from the Pacific Northwest. Rather than being medicinal or phenolic, the smoke has an earthy quality that is more reminiscent of mushroom compost or the forest floor after a rainstorm.
The finish is medium length, with a lingering smokiness and notes of honey, oak, and a subtle spice.
Brother Justus Founder’s Reserve, American Single Malt Whiskey, 58.5% ABV, 750 ml, Lot No. FR-1
The whiskey presents a rich aroma, filled with a complex array of scents. It starts with strong notes of cooked cereal and honey, leading into a burst of vanilla and caramel. Dried fruits, including apricots and figs, mix subtly with a light smoky character, suggesting some form of cold peating during its creation. Further sniffing reveals the spices of cinnamon and nutmeg, accompanied by a faint hint of oak.
Brother Justus Founders Reserve shows a smooth and full-bodied profile when tasted, marked by a notable feeling in the mouth. The dominant flavors include sweet cooked cereal and butterscotch, alongside rich dark chocolate, dried cherries, and roasted coffee nuances. The integrating smokiness adds dimension, enhancing the taste without overwhelming. Flavors of toasted nuts, orange zest, and spices like cinnamon, nutmeg, clove, and slight pepperiness emerge in the middle of the palate.
The finish is protracted and fruity, carrying persistent flavors of honey, cooked cereal, and mild smokiness, with undercurrents of subtle oak and dark dried fruits.
Brother Justus Distillery is known for producing high-quality American single malts that pay homage to the legacy of their namesake using distinct Minnesota ingredients. They offer a range of expressions from the smooth and balanced American Single Malt to the deeply complex Minnesota Oak Single Malt. Suitable for both seasoned enthusiasts and those new to American single malts, Brother Justus whiskeys offer a captivating exploration into the realm of premium craft spirits.
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Decline in Beer Sales Leads to Reduced Hop Harvest in Oregon for Another Year
For at least the second consecutive year, Oregon farmers are harvesting fewer hops to match the decline in beer sales. Read online: https://www.koin.com/news/business/oregon-farmers-harvest-fewer-hops-for-another-year-due-to-declining-beer-sales/
Cheers to Summer: The Top 8 Cocktails Dominating August
You’ll want to make these refreshing drinks before summer ends.
Food & Wine / Photo by Christopher Testani / Food Styling by Emily Nabors Hall / Prop styling by Christina Daley
Even though August is the beginning of the end of summer, we’re still reaching for refreshing spritzes and frozen cocktails to beat the heat. Whether you’re hosting a backyard barbecue and want to make a Dirty Martini Spritz to bring Martini lovers into the fold, or simply want to take it easy with a three-ingredient Ginger-Lemon Tonic, these are the month’s most popular cocktail recipes to end the season in style.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Claire Spollen
The so-called spritz of the summer, the Hugo Spritz was first made by bartender Roland Gruber in the Northern Italian town of Naturno, near the Austrian border.
The extra bubbles from the combined Prosecco and sparkling water enhance the floral aspects of this spritz.
Legend has it that this simple drink was named after elderly Italian gentlemen who found themselves swerving on their bicycles to get home after enjoying one too many drinks.
Not sure what wine to use? We suggest trying a dry Italian Pinot Grigio or Sauvignon Blanc.
This combination of spicy ginger and tart lemon was inspired by a drink F&W Assistant Editor Lucy Simon’s grandmother would make to soothe an upset stomach or sore throat.
Complex and refreshing, this three-ingredient tart and fizzy drink is a satisfying nonalcoholic alternative to a Gin & Tonic.
With the invigorating essence of shiso leaves, this vibrant dark purple spritz is an excellent option for utilizing excess red wine.
Adding red wine vinegar introduces a desirable boost of acidity to the concoction. Optionally, you may replace it with red verjus for a more fruit-forward taste.
One of Cuba’s greatest gifts to the cocktail world, the Hemingway Daiquiri boasts a rich backstory. Developed in the 1930s at the famed El Floridita, it is said to have been either a preferred choice of the legendary author Ernest Hemingway or crafted in his tribute.
In contrast to a typical Daiquiri that uses cane sugar or simple syrup, the Hemingway Daiquiri primarily uses maraschino liqueur for sweetness.
For crafting this classic cocktail, opt for a light-bodied, dry style of Port, which is a fortified wine originating from the white grapes of Portugal’s Douro Valley.
Low in alcohol but full of flavor, the White Port and Tonic is a great example of a highball, which combines an alcoholic base with a carbonated mixer to extend the drink.
Food & Wine / Photo by Christopher Testani / Food Styling by Emily Nabors Hall / Prop styling by Christina Daley
You’ve probably had a Dirty Martini, but when was the last time you tried a Dirty Martini Spritz? Playful and briny, this cocktail is an enjoyable way for Martini and spritz enthusiasts to find common ground.
Prefer a sweeter cocktail? Simply replace dry vermouth with Italian vermouth bianco (also known as vermouth blanc).
Simple rosé syrup is all you’ll need to transform your French 75 from classic to beach-ready.
If you have leftover syrup, try drizzling it over ice cream or cakes, or mix it with club soda for a low-ABV highball.
Napa Valley Winery Unveils Extraordinary Wine Collection Inspired by Owner’s Japanese Heritage
Yamabuki, 2023 Oak Knoll District, Napa Valley Albariño, 14.2%, $38, 4.5 stars. A fresh and vibrant Albariño featuring a blend of citrus and tropical flavors. Highlights include pineapple, orange zest, and mineral elements. Remarkable.
Chappellet, 2023 Signature, Napa Valley Chenin Blanc, 14.1%, $75, 4 stars. This Chenin Blanc presents layers of Meyer lemon, quince, and nectarine. It maintains a balanced profile with a crisp finish. Charming.
Cormorant, 2023 Fenaughty Vineyard, El Dorado County Vermentino, 12.4%, $28, 4 stars. This Vermentino offers delightful aromas of white peach, lime, and grapefruit. Ends with a crisp finish. Attractive.
Longboard Vineyards, 2023 Elieo Vineyard, Russian River Valley Albarino, 13.1%, $36, 4 stars. This Albariño is bursting with lively citrus, stone fruit, and mineral notes, supported by a crisp acidity, making it exceptionally well-made.
The esteemed Shozaburo Dogura, a pioneering entrepreneur and initially among Japan’s conservationists, would undoubtedly appreciate the dedication shown by his great granddaughter, Miki Cunat, through her role in developing a collection of wines at Napa’s Materra Cunat Family Vineyards honoring his legacy.
One highlight from this collection is the Albariño titled Yamabuki, 2023 Oak Knoll District, Napa Valley, priced at $38. This Wine of the Week recipient, crafted by Director of Winemaking Chelsea Barrett, showcases a vibrant and refreshing profile with flavors of pineapple, orange zest, and mineral undertones.
The name Yamabuki originates from a bright yellow flower in the rose family that blossoms from April to May in Japan. In Hanakotoba, the Japanese language of flowers, Yamabuki symbolizes “elegance” and “luck with money,” aptly reflecting Dogura’s prosperous life.
Besides his environmental initiatives, Dogura contributed significantly to infrastructure development including road construction in Japan and railroad projects in Taiwan. He also supported several newspapers and played a role in founding significant educational institutions such as Nihon Joshi Daigaku, Japan’s inaugural women’s university, and Doshisha University.
Albariño, a white grape from Galicia in northwest Spain, is seldom found in California vineyards.
“Albariño is quite unique for our area, providing an exotic flavor for many patrons,” said Barrett. “It’s a wonderful wine that pairs splendidly with various dishes, including seafood, dishes with tomato bases, and notably, paella.”
In 2020, the Napa winery started cultivating Albariño vines, with the first batch of these vines being bottled in 2023.
“Cultivating young vines requires attention to develop strong roots and canopy systems,” Barrett noted. “We have excellent conditions on our land and 2023 has been a particularly favorable year for growth.”
Barrett, originally from Calistoga, completed her viticulture and enology studies at UC Davis in 2010. Following her graduation, she worked at Opus One in Oakville and then at Joel Gott Wines, in Napa and St. Helena. She later joined forces with Heidi Barrett, her mother, on various labels including Amuse Bouche, Au Sommet, and Aviatrix in Calistoga, before managing winemaking operations at Materra starting in 2019.
Materra, established by Brian and Miki Cunat in 2007, produces under 10,000 cases of wine annually. The vineyard’s production includes varieties such as Albariño, Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Petite Sirah, and Syrah.
In June, a newly constructed 10,000-square-foot tasting and event facility was unveiled at the winery. The venue, designed with both indoor and outdoor tasting areas, boasts 25-foot high ceilings, dormer windows, and a covered patio.
The grand gallery room regularly updates its exhibits, showcasing a collection of the Cunat family’s valued possessions ranging from Japanese artifacts to classic automobiles. The facility also features a private event space and a catering kitchen.
The vision is to have a full-time chef, who will pair traditional Japanese dishes with the winery’s Japanese series of wines.
“We’re extremely excited to welcome guests for a sneak peek of our newly opened tasting room,” said Barrett, adding that the Yamabuki Albariño is one of the most intriguing in the lineup.
“It’s wonderful, because our property is very conducive to growing phenomenal Albariño,” she said.
You can reach wine writer Peg Melnik at 707-521-5310 or peg.melnik@pressdemocrat.com. On X (Twitter) @pegmelnik.
Yamabuki, 2023 Oak Knoll District, Napa Valley Albariño, 14.2%, $38, 4.5 stars. Delicately flavored with a blend of citrus and tropical fruits, this Albariño showcases hints of pineapple, orange zest, and mineral elements in a fresh and appealing style.
Chappellet, 2023 Signature, Napa Valley Chenin Blanc, 14.1%, $75, 4 stars. Featuring aromatic layers of Meyer lemon, quince, and nectarine, this Chenin Blanc offers a balanced and crisp finish, exuding charm with every sip.
Cormorant, 2023 Fenaughty Vineyard, El Dorado County Vermentino, 12.4%, $28, 4 stars. This Vermentino presents delightful aromas of white peach, lime, and grapefruit, culminating in a crisp finish that enhances its elegance.
Longboard Vineyards, 2023 Elieo Vineyard, Russian River Valley Albarino, 13.1%, $36, 4 stars. Exhibiting a vibrant mix of citrus, stone fruit, and mineral notes, this Albariño is crafted expertly with a zesty acidity, making it exceptionally refined.