The London Spirits Competition declared Root Shoot American Single Malt as the top whiskey of 2026, scoring an impressive 97 points. This 4-year aged, $42 whiskey from Loveland, Colorado, surprisingly outperformed renowned competitors from traditional whiskey-producing regions, including Scotland, Bourbon, and Irish whiskey.

The London Spirits Competition, known for evaluating spirits based on quality, value, and marketability, judged Root Shoot on its impressive nuances and market potential, which contributed significantly to elevating the standing of American Single Malt whiskey internationally. This category has only recently gained formal recognition in the U.S. as of 2025.

Root Shoot American Single Malt is characterized by its rich, semi-sweet flavor profile, described by tasters as featuring flavors of buckwheat honey, spiced pear, granola, and cacao nibs, finishing with hints of clove and cardamom. This complexity is attributed to the distillery’s close connection to its ingredients, as it sources its grains from a family farm just miles away from its production site, ensuring a high degree of control over flavor quality.

This recognition of Root Shoot Spirits not only showcases its craftsmanship but serves as a reminder for whiskey enthusiasts to explore and enjoy this relatively new yet exceptional addition to the American whiskey landscape before it becomes less accessible.

Have you ever wondered about the impact of rum on Canadian history? This question is explored in Allan Greer’s new non-fiction book, Canada in the Age of Rum, where he delves into the often overlooked but significant role rum played in pre-Confederation Canada.

Greer, a professor emeritus at McGill University, examines rum’s journey from the fishery in Newfoundland during the 1670s to its influence on the fur trade in Western Canada by the 1830s. He discusses how the early colonies were “awash in a sea of rum” and highlights its role in commerce, politics, and social structures.

One of the most compelling aspects of Greer’s analysis is the complex relationship among the fur trade, Indigenous communities, and companies like the Hudson’s Bay Company and the North West Company. He emphasizes the ceremonial significance of rum in trade protocols between Indigenous leaders and company representatives.

While Greer acknowledges the business aspects of rum, he does not shy away from addressing its detrimental effects, from those in Newfoundland’s fishing ports to the fur traders in Upper Canada and beyond. He argues that the recognition of rum’s harmful impacts contributed to its decline by the 1830s.

Greer supports his narrative with charts and graphs illustrating rum’s usage and consumption, but it is his storytelling style—evoking parallels to Ken Burns—that truly engages readers. His writing style introduces a “mystery” element regarding how rum lost its powerful status over time, piquing curiosity and encouraging readers to delve deeper into the narrative.

Canada in the Age of Rum serves as an engaging summer read, offering insights that will change how one views the rum section of their local Liquor Mart.

For those interested in exploring this topic further, the book is available for purchase at major retailers.

Did you know that the renowned whiskey maker Jack Daniel’s employs a unique method involving massive bonfires to enhance its whiskey quality? This technique, called the "Lincoln County Process," is a critical part of the craft at the distillery located in Lynchburg, Tennessee. The process involves stacking and soaking wooden pallets made of hard sugar maple in whiskey before igniting them. This may sound unconventional, but it plays a significant role in transforming raw, unaged whiskey into the finished Tennessee whiskey that many enjoy.

The roots of this process can be traced back to 1864 when Jack Daniel, the brand’s namesake, learned the method from Nathan "Nearest" Green, an enslaved Black man who was instrumental in Daniel’s early distilling career. This practice eventually became the standard for any spirit labeled as "Tennessee Whiskey."

Here’s how it works: once the bonfire is extinguished and the sugar maple embers cool down, they are placed in large containers. The bourbon is then poured over these coals, which act as a filter, allowing the whiskey to pass through 10 feet of charcoal. This essential step removes impurities and enhances flavor over several days before the whiskey is stored in oak barrels for aging—usually taking four to six years, though some varieties can age up to 14 years.

The filtration process is vital for creating a smooth and sweet flavor profile in the whiskey, as noted by former master distiller Jeff Arnett. The unique ability of charcoal to capture impurities—such as sulfur compounds and aldehydes—while allowing the alcohol to pass through makes it an effective natural filter. Furthermore, the distillery’s focus on sustainable practices ensures that they plant and protect sugar maple trees to maintain the necessary resources for their craft.

For more insights into the intriguing world of Jack Daniel’s whiskey and its crafting techniques, you can read detailed whiskey facts here.

When making cocktails, especially whiskey sours, it can be daunting for beginners due to the multitude of ingredients involved. However, many classic cocktails can be simplified with easy-to-remember formulas. One such method is the 3-2-1 ratio, which refers to using three parts strong (alcohol), two parts sour, and one part sweet.

For a whiskey sour, this translates to using three components: whiskey, lemon juice as the sour element, and simple syrup as the sweet component. To apply the 3-2-1 method effectively, bartenders often use a jigger for measuring. The large side of the jigger can be used for whiskey and lemon juice, while the smaller side is reserved for the simple syrup. For instance, you would pour 2 ounces of whiskey, add 1 ounce of lemon juice, and finish with ½ ounce of simple syrup, shaking them with ice and straining into a glass.

The versatility of the 3-2-1 ratio extends beyond whiskey sours. Margaritas, gimlets, and greyhounds also follow this structure. The key elements, alcohol, sour, and sweet, work collectively to define the cocktail’s flavor profile, balancing the sharpness of the sour with the sweetness.

For those wanting a more textured drink, variations such as adding egg whites to the mixture can create a silky mouthfeel and a frothy top—making it visually appealing and enriching the overall experience. Including a dash of bitters can also enhance the flavor complexity.

The 3-2-1 rule serves as foundational knowledge for novice mixologists, equipping them to craft cocktails confidently. By understanding this basic structure, anyone can create a well-balanced drink that impresses.

A cocktail bar in Nob Hill, the Daydream Rum Bar, has been awarded the title of best-designed bar in North America by the 50 Best, an international recognition group. Located in the basement of Little Bear Coffee, the bar features a chic interior that combines velvet and wood elements to create a mid-century tropical vibe. Owner Isaac Fox shared his excitement, stating, "It means the world… we’re so, so honored."

Inspired by the imaginative films of Wes Anderson, Daydream’s design offers an experience that aims to transport patrons away from their daily routines. Fox noted, "Those films are a perfect way for people to experience escapism, which is kind of what rum bars are notorious for." The design incorporates a palette of sage green and golden brown, chosen to evoke beauty while maintaining harmony with the local desert environment.

The bar has been operational since July 2025 and has also been recognized as a semifinalist for the James Beard Award for best new bar. Daydream Rum Bar offers a variety of rum-based cocktails as well as a full selection of spirits.

The bar is open Tuesday through Thursday from 5 p.m. to 10 p.m., and Friday and Saturday from 5 p.m. to 11 p.m., located at 3123 Central NE.

For more details about the award, visit: World’s 50 Best Bars