Old Caz Beer Takes Home Silver at National Beer Competition!
Tom Edwards, one of the proprietors of Old Caz Brewery, recounted a recent weekend shift when he was tinkering about the brewery. During this time, he received a message from his former manager that brought exciting news: Old Caz had secured second place in one of the nation’s most esteemed beer competitions for their flagship creation.
The One Way IPA received a silver medal in the American-style India Pale Ale category at the Great American Beer Festival, which took place from October 10-12 in Denver, Colorado. Edwards describes the accolades as akin to “the Olympics” for brewers.
“That kind of recognition puts breweries on the map,” noted Edwards.
Reflecting on the brewery’s early days in 2018, Edwards explained that he and co-founder Bryan Rangel were operating on a tight budget, often renting equipment in Redding to brew their beer.
During the production of their first-ever batch of flagship IPA, the Carr Fire erupted, forcing many residents near Redding to evacuate. Upon learning about the fire, Edwards and Rangel hopped into a one-way U-Haul and drove to Redding to rescue their beer, which ultimately inspired its distinct name.
Since their inception, the brewery has opened two venues in Rohnert Park, with their latest establishment at SOMA Village.
Edwards expressed his amazement at the recognition their brewery received, stating that it was beyond anything he had ever dreamed to win with their flagship IPA. The competition received over 9,000 beer submissions across various categories.
“I can’t remember the last time three Sonoma breweries were honored with a medal in this competition,” Edwards remarked.
Two other breweries from Santa Rosa also earned medals at this year’s competition. Russian River Brewing Co. received a bronze for its Belgian-style sour ale, Intinction – Petite Sirah, while Moonlight Brewing Co. took home a gold medal for its Bohemian-style pilsner named Reality Czeck-style Pilsner.
According to Edwards, these accolades hold significant value for local brewers and underscore the dedication they pour into their craft.
“We have some truly remarkable breweries making great strides, and it’s one of the finest places in the country to enjoy beer,” Edwards remarked.
You can contact Staff Writer Melanie Nguyen at 707-521-5457 or melanie.nguyen@pressdemocrat.com. On X (Twitter) @mellybelly119
5 Sinfully Sweet Dark Red Cocktails for the Perfect Chilling Night
Halloween goes beyond just the costumes—the ambiance is crucial to the success of any gathering. The flickering light of candles, a playlist that sends shivers down your spine, and, naturally, the ideal cocktails, especially those that boast captivating red shades.
I’ve put together a selection of five red cocktails that are not only visually appealing but also brimming with bold and memorable flavors. If you’re throwing a Halloween bash this year, these concoctions will undoubtedly enhance the atmosphere (whether they have skeletons involved or not).
Whether you’re welcoming guests into a living room filled with dry ice or preparing ahead for more traditionally festive celebrations (after all, red is a favored color for drinks from autumn to winter!), here are five dark and delectable red cocktails for a truly spine-chilling evening.
Blood Orange Margarita in glass with salted rim
If you’re a fan of the vibrant, zesty taste of a margarita but are looking for something with a touch of excitement, this is the drink for you. It’s both refreshing and daring, making it an ideal choice for a welcoming beverage.
The addition of fresh blood orange juice gives the drink a stunning, deep crimson color.
Instructions:
For an extra touch, rim a chilled glass with salt. You can use a little lime juice on the rim to make the salt adhere better.
Combine all the ingredients in a shaker filled with ice.
Shake well and pour into a glass.
Top it off with a slice of blood orange as a garnish.
Blackberry Blood Moon Smash cocktail
This recipe is perfect for those who appreciate a cocktail that emphasizes fruity flavors while still offering complexity. It strikes a balance that is less sweet, making it an ideal option for bourbon lovers or anyone searching for a more substantial drink.
The vibrant, deep red hue of the cocktail comes from the muddled blackberries that add an enticing visual element.
Instructions:
Begin by muddling blackberries in a shaker.
Combine bourbon, freshly squeezed lemon juice, simple syrup, and a few dashes of bitters in a shaker.
Next, fill the shaker with crushed ice and give it a good shake to mix the ingredients thoroughly.
Strain the mixture into a rocks glass and elegantly garnish with a skewer of blackberries.
This cocktail caters to those who appreciate the intricate flavors of a Negroni while craving something distinctive. Its delightful sweetness renders it more inviting, yet the underlying bitterness remains a treat for classic cocktail enthusiasts.
The rich, blood-red color of pomegranate liqueur or juice is striking.
Instructions:
In a mixing glass filled with ice, mix together the gin, sweet vermouth, and pomegranate liqueur.
Stir the mixture until it’s thoroughly chilled, then pour it into a rocks glass over a large ice cube.
Finish with a twist of orange peel.
This cocktail is a great choice for anyone who prefers a lighter, invigorating drink (think of those friends who can’t get enough of Aperol Spritz). The cranberry juice contributes a delightful tartness, while the Prosecco ensures it remains bubbly and celebratory.
The cranberry juice imparts a vibrant, festive red hue to the beverage.
Ingredients:
Mix Aperol and cranberry juice in a glass filled with ice.
Add Prosecco and a touch of soda water on top.
Finish with fresh cranberries as a garnish.
Explore the Dark Cherry Old Fashioned cocktail.
This cocktail is an elegant choice for whiskey enthusiasts who enjoy a touch of sweetness. The notes of dark cherry and walnut enhance its depth, making it a delightful drink for the closing moments of any gathering.
The addition of dark cherry syrup gives this timeless cocktail a rich red hue.
Ingredients:
In a rocks glass, mix together the whiskey, cherry syrup, and bitters.
Drop in a large ice cube and mix until the mixture is chilled.
Finish with a twist of orange peel as garnish.
One Community. Many Voices. Create a complimentary account to express your thoughts.
Our community is focused on bringing individuals together through open and meaningful discussions. We encourage our readers to share their perspectives and engage in the exchange of ideas and information in a secure environment.
To proceed, please adhere to the posting guidelines outlined in our site’s Terms of Service. Below, we have highlighted some of the essential rules. In short, maintain a respectful tone.
Your submission will be declined if it appears to include:
User accounts may be suspended if we observe or suspect that users are participating in:
So, what does it take to become a power user?
Thank you for taking the time to read our community guidelines. We encourage you to review the complete list of posting rules available in our site’s Terms of Service.
The Ultimate Guide to Ranking Michter’s Entire Whiskey Lineup
Michter’s has recently been recognized as the World’s Most Admired Whisky brand, which comes as no surprise to those who know their offerings. With origins that trace back to 1753, the brand is currently enjoying a modern renaissance led by the Magliocco family. At the forefront of this resurgence is Joe Magliocco, President of Michter’s and Chatham Imports, who played a vital role in reacquiring the Michter’s trademark in the 1990s for a mere $245.
In his pursuit to create the finest whiskey globally, Joe Magliocco quickly understood that attracting the best minds in the industry would be essential. This required relocating the Michter’s brand, which had strong ties to Pennsylvania, to the bourbon production hub of Louisville, Kentucky. Throughout this journey, he welcomed several Kentucky Bourbon Hall of Famers to the Michter’s team (and he himself earned this honor in 2023), alongside other distinguished industry experts.
The production team is expertly led by Master Distiller Dan McKee, Master of Maturation Andrea Wilson, and Distiller/Vice President of Production Matt Bell. Together with their colleagues, they ensure that Michter’s proprietary filtration method is applied to every product released, carefully crafting the flavor profile of each offering to guarantee exceptional quality. This meticulous attention to detail is a rarity in the industry and highlights Michter’s unwavering commitment to prioritizing quality in all its products.
The range of whiskeys produced includes bourbons, ryes, and American whiskey blends. While the brand boasts an impressive lineup of consistent offerings, including some of the country’s most esteemed limited edition releases, it is clear that Michter’s is delivering some of the finest whiskey available, truly standing out from the competition.
Considering the impressive array of whiskey produced by Michter’s, we took on the challenge of ranking every expression they have released over the last few years to determine the very best. It’s important to note one significant absence from this list: Michter’s 25-Year-Old Rye. This highly coveted and expensive expression has not seen a release since 2014, making it quite rare. Consequently, it falls outside the parameters of our ranking, which centers on Michter’s more recent offerings. However, for those who are interested in every detail, it deserves a mention.
With that clarified, let’s dive into our definitive ranking of the Michter’s whiskey collection!
ABV: 41.7%
Average Price: $48
The strength of the Michter’s lineup is evident from the very first entry: the delightfully smooth US*1 Unblended American Whiskey. If the term “Unblended” raises some questions, let us clarify: this expression does not include any neutral grain spirits, which can legally be part of any “blended whiskey” in the United States. Additionally, this whiskey has been aged in barrels that have been “whiskey-soaked,” a defining feature that contributes to its status as an American whiskey, since bourbon can only utilize new, charred, American oak barrels for primary maturation.
Tasting Notes:
Nose: The aroma of Michter’s American Whiskey brings to mind hints of Smarties candy, a drizzle of honey, and the delightful essence of pound cake, all complemented by a subtle touch of oak.
Palate: Upon tasting, you’ll discover a medley of ripe stone fruits, particularly apple and peach, accompanied by a chalky texture reminiscent of Smarties candy. A hint of cinnamon dances alongside the flavor of pound cake in the middle of the palate, creating a flavor profile that remains quite modest overall.
Finish: The finish is short-lived, highlighted by a sprinkle of nutmeg, while still preserving the whiskey’s inherent sweetness and light mouthfeel.
Conclusion:
This whiskey is a fantastic choice for sipping it neat, but keep in mind that it shines even more when used as a mixer. You can store it in the freezer to have it ready for refreshing cocktails. You’ll appreciate this recommendation later.
ABV: 45.7%
Average Price: $42
This expression does not carry an age statement, but it’s worth noting that 8-year-old bourbon is used for these small-batch blends, which encompass up to 20 barrels per batch. Following the brand’s unique filtration process, the bourbon is adjusted to bottling proof using Kentucky limestone water.
Tasting Notes:
Nose: The aroma of Michter’s US*1 Bourbon presents a complex and refined bouquet. It is filled with inviting scents of honeysuckle, brown sugar, raisins, and fresh oak, each layer warmly welcoming the senses.
Palate: Upon tasting, the most notable aspect is the texture, which softly envelops the tongue with a comforting warmth. Almost instantly, flavors of brown sugar, raisins, and walnuts emerge, creating a delightful explosion of taste. This wonderfully thick texture is a testament to Michter’s unique filtration methods and their distinctive proof-point.
Finish: The finish is short yet pleasing, featuring the sweet notes of brown sugar and cinnamon that blend seamlessly with hints of fresh oak and clove, providing a gentle departure after each sip.
Bottom Line:
Labeling this as a “great bourbon for beginners” is definitely not just a consolation prize. It achieved the top spot in our “Smoothest Bourbons Under $50” blind tasting, and it also earned a significant place in our rankings of the best-tasting bourbons under $50. Whether you’re a connoisseur or just starting out, this bourbon is bound to leave a lasting impression.
ABV: 43%
Average Price: $43
This innovative whiskey was the first American spirit to receive the title of “Whiskey of the Year” from The Whiskey Exchange in the U.K. back in 2019. The term “sour mash” signifies a method where some fermented mash is reused from one batch to facilitate the fermentation of the subsequent batch. While the specific mash bill for this whiskey remains undisclosed, it is presumed to contain less than 51% corn and also less than 51% rye, preventing it from being legally classified as either a bourbon or a rye.
Tasting Notes:
Nose: The initial scent of this whiskey is reminiscent of dates and cinnamon, which quickly transitions to the subtle notes of youthful oak, a light hint of honey, and white pepper.
Palate: On the palate, Michter’s Sour Mash Whiskey reveals a smooth texture with flavors of honey graham crackers, herbal tea, and dried cranberries, complemented by a hint of barrel char and vanilla extract for added complexity.
Finish: The finish showcases additional vanilla extract while stone fruits come to the forefront, concluding each sip with a subtle smokiness.
Conclusion:
The sour mash method is often linked to producing a somewhat sweeter distillate, and Michter’s US*1 Sour Mash Whiskey is a perfect example of this idea. This smooth and sweet whiskey stands out as a delightful choice for easy sipping, making it one of the offerings from the brand most likely to attract new fans to this category.
Alcohol By Volume: 54.6%
Average Cost: $318
The credit for popularizing toasted American whiskey goes largely to Michter’s and its Master of Maturation, Andrea Wilson. What started in the autumn of 2014 with their Toasted Bourbon has evolved to feature a Toasted Sour Mash Whiskey along with this delightful Toasted Rye version.
Tasting Observations:
Aroma: The aroma is dominated by roasted marshmallows that present a nearly overwhelming sweetness, while notes of rye spice, mint candy, and butterscotch vie for attention alongside the toasted oak fragrance.
Taste: The rich marshmallow sweetness from the aroma carries through on the palate. Complementing this are flavors of herbal tea, diluted butterscotch, vanilla custard, and a hint of semi-bitter walnuts, creating an interesting range of tastes. The mouthfeel is characteristic of Michter’s, presenting a deceptive viscosity that doesn’t feel overly heavy.
Aftertaste: The aftertaste offers a moderately dry sensation as a hint of smokiness begins to merge with the sweetness. Notes of dark chocolate and tobacco leaf gradually replace the marshmallow flavors, concluding elegantly with traces of oak and vanilla pods.
Conclusion:
Among Michter’s most debated offerings, this particular whiskey stands out as one that heavily relies on individual taste. Its robust campfire essence makes it an excellent choice for the fall season, complemented by a rye spice that balances the sweeter flavors derived from its toasted finishing cask.
ABV: 42.4%
Average Price: $45
For its signature rye whiskey, Michter’s allows the spirit to rest for an unspecified duration before blending it into small batches of 20 barrels, adjusting the proof with renowned Kentucky limestone water prior to bottling.
Tasting Notes:
Aroma: The scent begins with lively lime zest and the sweetness of Manuka honey, creating an inviting and gentle profile that encourages you to take a deeper breath. With another inhale, intriguing hints of cracked black pepper, oak, and an unexpected touch of brisket fat emerge.
Taste: Right from the outset, Michter’s US*1 Rye reveals a luxuriously smooth mouthfeel. Flavors of honeyed mint tea mingle seamlessly with subtle black pepper and oak, presenting a profile that is both playful and articulate. It invites further exploration, enticing you with the depth and clarity of its various notes.
Aftertaste: The finish brings a dash of red pepper flakes, sweet honey, and fresh mint, although it arrives all too quickly. In summary, each sip is remarkably smooth and rich, offering a wonderfully relaxed drinking experience.
Conclusion:
Though other rye varieties in Michter’s lineup may boast a bit more flair, their flagship rye stands out as the true crowd-pleaser. Whether enjoyed straight or mixed, this beverage can serve as the cornerstone of your home bar or a delightful indulgence to savor frequently.
Alcohol by Volume: 45.6%
Average Cost: $130
This whiskey was crafted to pay tribute to John Shenk, the visionary who established the distillery that eventually evolved into Michter’s. It features a generous blend of rye and is matured in French oak barrels sourced from the Vosges region of France. After being naturally air-dried and seasoned for two full years, it undergoes a toasting process that adheres to Michter’s meticulous standards. This year’s unique grain composition includes both malted rye and caramel malt.
Tasting Notes:
Nose: The experience begins with enchanting aroma notes reminiscent of chocolate wafers and orange buttercream, gradually complemented by delightful hints of rose petals, allspice, and basil, creating a harmonious blend of fragrances.
Palate: As this whiskey sweeps across your palate, it prepares your senses for a rush of rich flavors, featuring chocolate truffle dust and almond that linger on the front. This is followed by the emergence of vanilla frosting with a touch of orange zest, accompanied by gentle spices that make their presence known in the middle of the palate.
Finish: The youthful oak offers a brief interjection, leading to a finish that unfolds with notes of malted chocolate and a final flourish of orange peel.
Conclusion:
There are certain years when Shenk’s emerges as the hidden gem of Michter’s extensive collection, while other years see it settling into a more average position. In the case of the 2024 edition, despite a captivating blend of grains, it lands in the latter category as a mid-range option in Michter’s highly competitive assortment.
Alcohol By Volume: 55.3%
Typical Price: $110
Michter’s is renowned for its low barrel-entry proof, set at 103 proof. For this particular expression, bottled at cask strength, the ABV has increased just slightly. This allows enthusiasts to savor Michter’s bourbon in its purest form, undiluted and at its most authentic.
Tasting Notes:
Nose: The aroma is rich and enveloping, featuring a blend of black cherry syrup, molasses, well-aged oak, and a hint of salted caramel, showcasing the skilled craftsmanship of the Michter’s team.
Palate: The whiskey presents a similarly dense profile on the palate, with a bold oak presence. The initial flavors of black cherry and molasses gracefully step back, giving way to a luscious drizzle of caramel and peanut shell that dances across the tongue.
Finish: The lingering finish sees the black cherry flavors transform into notes reminiscent of toasted orange, while the peanut shell evolves into a spiced walnut, rounding off the tasting experience beautifully.
Conclusion:
Michter’s bourbon stands out for its exceptional quality, and enjoying it at full cask strength reveals a burst of flavors with every sip. The brand employs its unique filtration process, allowing the experts to refine the spirit and showcase its best taste.
Alcohol By Volume (ABV): 55%
Typical Price: $110
This expression is made from barrels that Michter’s considers too exceptional for blending, highlighting the pinnacle of their rye whiskey at its undiluted cask strength. It’s important to note that aside from Michter’s 25-Year-Old Rye, this whiskey is generally among the most challenging of the brand’s rye offerings to locate.
Tasting Notes:
Nose: The aroma is dominated by smoked caramel, accompanied by hints of milk chocolate, mint, and graham cracker. This whiskey presents a bold and rich scent profile that sets the stage for an enticing tasting experience, making your mouth water in eager anticipation of the first sip.
Palate: On the palate, the initial flavors of smoked caramel and barrel char mingle with notes of leather. As you progress, a refreshing wave of mint emerges, cooling your palate and seamlessly introducing the taste of milk chocolate that paves the way to the finish.
Finish: The aftertaste bursts with the warmth of black pepper and nutmeg, yet it is the enduring hint of smoked caramel that truly lingers. A subtle mocha essence adds to the complexity before the flavors fade completely.
Bottom Line:
What occurs when you take the outstanding rye whiskey from Michter’s and present it at its full barrel-proof strength? The result is predictably delightful, showcasing that the brand’s approach to cask selection blends both science and artistry.
ABV: 54%
Average Price: $135
This particular expression in the Michter’s Legacy Series pays tribute to Bomberger’s Distillery, which evolved into what we now recognize as Michter’s Distillery. Bomberger’s features bourbon that has been aged in Chinquapin oak, naturally air-dried and seasoned for three years before undergoing toasting and charring to meet the brand’s criteria.
Tasting Notes:
Nose: Upon pouring Bomberger’s, a wave of enticing aromas envelops you, showcasing notes that range from peanut brittle and fudge brownies to hints of lavender and maple candy. There’s a subtle nuttiness intertwined with a dash of black pepper spice.
Palate: The flavor profile begins with a rich sweetness reminiscent of molasses, chocolate fudge, leather, and black cherry. The texture is not overly thick, yet provides a satisfying grip that allows the flavors to unfold beautifully, striking a balance between richness and lightness.
Finish: The finish lingers pleasantly, medium-long in length, with baking spices enhancing the enjoyment of each sip, ultimately concluding with the sweetness of molasses, accompanied by gentle notes of walnuts and black pepper.
Conclusion:
The latest release from Bomberger’s maintains the brand’s impressive legacy by showcasing a spicier twist on its traditional bourbon, made possible through the use of extensively air-dried Chinquapin oak. While Shenk’s poses an annual challenge to take the top spot in the Michter’s Legacy Series, enthusiasts of Bomberger’s can be confident that, for 2024, it stands as the undisputed champion among the two.
Alcohol by Volume (ABV): 43%
Average Price: $99
Similar to Michter’s standard sour mash whiskey, this toasted variety does not fulfill the official criteria to be classified as bourbon or rye. However, it offers a unique experience compared to the basic version, as Michter’s ages this whiskey in barrels that have been air-dried and lightly toasted for 18 months.
Tasting Notes:
Nose: The inviting aroma of Michter’s Toasted Sour Mash Whiskey begins with notes of apricots, cinnamon, marshmallow, and creamy milk chocolate. These rich flavors are balanced delicately by a foundation of toasted oak.
Palate: On the palate, a delightful array of flavors reminiscent of s’mores emerges, featuring chocolate, roasted marshmallows, and oatmeal cookies that harmoniously engage your taste buds. A subtle fruitiness is present, with stone fruits making an appearance alongside a smooth, slightly viscous mouthfeel that unites the experience.
Finish: The finishing notes bring a touch more oak and a slight hint of black pepper, while maintaining the comforting campfire essence, highlighted by sweet graham crackers and rich milk chocolate.
Conclusion:
The combination of deep, rich flavors and carefully sourced Kentucky limestone-filtered water makes this expression a remarkable showcase of Michter’s outstanding low-proof whiskey. It could very well stand out as the pinnacle of their reasonably priced options in this category, were it not for the subsequent expression featured in this list…
ABV: 45.7%
Average Price: $200
For the past decade, Michter’s has been releasing an exciting new toasted whiskey each year, and in 2024, they chose to revisit the origins of this delightful venture. This particular release involves Michter’s utilizing their acclaimed bourbon recipe, which undergoes secondary maturation in a barrel made of 18-month air-dried wood staves that have been toasted but left uncharred.
Tasting Notes:
Nose: The first impressions from the glass are filled with the delightful scents of marshmallow, brown sugar, and cinnamon toast. There’s also an enticing blend of chocolate ganache and Cafe au lait, accented by the slightest trace of mint. Initially, the marshmallow dominates the profile, but as time goes on, the aromas harmonize beautifully, presenting a superb balance.
Palate: The experience begins with a hint of smokiness, followed by a chorus of flavors including cinnamon, smoked caramel, marshmallow, and toasted oak that dance across the palate. A subtle savory note emerges to elevate the whiskey’s honey-like sweetness. The mouthfeel is luxurious and nearly syrupy, showcasing the impressive filtration process of Michter’s, which manages to deliver such richness at a relatively low ABV.
Finish: The finish is of medium length, leaving a delicate impression of ripe orange, accompanied by a whisper of bananas foster that melds into gentle barrel char and toasted oak notes.
Conclusion:
Michter’s has set the standard for toasted bourbons and this particular expression reaffirms their leadership in the category. This year, Michter’s Toasted Bourbon presents everything you desire in a toasted barrel whiskey, while also challenging your taste buds with a charming balance of flavors that includes hints of cinnamon, maple candy, and caramelized banana, creating a rich and diverse tasting experience.
Alcohol by Volume: 47.2%
Average Price: $550
Michter’s 10-Year Single Barrel Bourbon is celebrated as one of the finest expressions in the American whiskey sphere, with its annual release creating excitement among bourbon aficionados. By carefully selecting well-aged whiskey and employing a unique filtration method on hand-picked barrels, Michter’s blending team achieves this exceptional final product.
Tasting Notes:
Nose: The aroma of this bourbon reveals an exciting medley of mango, brown sugar, and black cherry that greet you immediately upon pouring. Allowing it to breathe for a moment opens up the complex layers of rich oak and a hint of leather, enhancing the whisky’s fragrant profile.
Palate: On the initial sip, you’re treated to a delightful combination of milk chocolate, coconut cream, and almonds, reminiscent of enjoying an Almond Joy candy bar. The influence of the barrel adds depth, while a smooth texture perfectly showcases these well-developed flavors without overwhelming the palate.
Finish: This year’s Michter’s 10-year bourbon presents a medium-length finish, marked by lingering notes of hazelnut and coconut, complemented by hints of oak and a touch of black pepper.
Bottom Line:
Featuring a low proof, Michter’s 10-Year Single Barrel Bourbon exemplifies the dog in the fight/fight in the dog concept. This whiskey doesn’t require a heavy alcohol content to deliver a rich array of flavors and compete with the finest bourbons available. Michter’s showcases its exceptional craftsmanship with every bottle, but when it comes to bourbon that’s relatively easy to find and released consistently, this is one you should prioritize in your search.
ABV: 46.4%
Average Price: $360
Michter’s is recognized for its careful approach to releases, not only for the high-end selections. It employs proprietary custom filtration for each of its whiskeys. For the upcoming 2024 release of the 10-year single-barrel rye whiskey, Michter’s uses an additional custom filter to ensure that this year’s expression differs from previous editions while still upholding its award-winning quality.
Tasting Notes:
Nose: The aroma bursts forth with delightful scoops of vanilla ice cream intermingling with fresh mint. Behind this plush scent, hints of Manuka honey and soft leather emerge, crafting a signature Michter’s rye nose that is both unmistakable and enchanting.
Palate: Imagine rich buttercream, aromatic cinnamon bark, smooth milk chocolate, and juicy red apples… shall I continue? Michter’s has a remarkable ability to excel with whiskey at a lower proof, and their 10-year expressions provide a magnificent platform to flaunt this skill. Each sip delivers an astonishing mouthfeel, with the sumptuous flavors arriving in beautiful waves, never overwhelming the palate. There is ample space for each delightful note to soar.
Finish: The finish gracefully fades over time, leaving you craving more of the luscious hazelnut cream and sweet oak characteristics.
Final Thoughts:
In a year abundant with remarkable rye whiskeys, it speaks volumes, dear reader, that Michter’s 2024 10-Year Single Barrel Rye is a standout. This whiskey is set to be one of the defining spirits of the year, and if you haven’t yet discovered the charm of rye, the 2024 Michter’s 10-Year Single Barrel might just be the perfect introduction.
ABV: 58.1%
Average Price: $6,400
To craft their esteemed 25-year-old bourbon, Michter’s selects some of their finest hyper-aged barrels and expertly blends them for this limited release. Bottled at full cask strength, this ultra-premium bourbon provides a unique look at the spirit distilled at an undisclosed distillery (or perhaps several) 25 years ago; it truly is a rare indulgence.
Tasting Notes:
Nose: The aroma of Michter’s 25-Year Bourbon is a delightful mix of smooth peanut butter, a hint of cinnamon, oak, and rich dark chocolate. These deep notes are well-crafted and distinct, with a lively quality that allows them to playfully shift in and out of focus, harmonizing beautifully.
Palate: On tasting, the sophistication and lively character of the flavors continue to shine. Roasted nuts, stewed raspberries, and crunchy peanut brittle dominate the flavor profile, while the texture is both soft and expansive, gracefully spreading across your palate and adhering to the roof of your mouth.
Finish: The finish is lengthy, attributed to the rich texture, which lets the tastes of roasted Brazil nuts, dried cherries, and dark chocolate resonate well after each sip.
Conclusion:
This bourbon delivers a robust and oaky flavor profile, a combination potent enough to surpass most rivals. However, this statement holds true only until we consider the other exceptional offerings in Michter’s exclusive range, which includes the other two bottles featured in this discussion.
Alcohol by Volume: 56.4%
Average Cost: $17,000
Michter’s has only released four expressions of Celebration Sour Mash, with the 2022 release marking the first since 2019. With just 328 bottles available globally, Michter’s Celebration Sour Mash stands as the brand’s second rarest offering. This exceptional whiskey results from a meticulous collaboration between Michter’s Master Distiller, Dan McKee, and Master of Maturation, Andrea Wilson, who handpicked seven bourbon and rye distillates, aged between twelve and over thirty years, to create this exquisite blend.
Tasting Insights:
Aroma: The aroma is delightfully vibrant, featuring notes of orange blossom, natural honey, and soft oak as the primary scents, complemented by hints of vanilla custard and creamy chocolate that linger in the background.
Taste: The smooth texture encourages you to savor each sip, as rich honey flavors dance across your palate together with baked red apples and rich pie crust. This whiskey embodies elegance, with a mouthfeel that is both light and intriguingly rich, enveloping your palate and engaging your taste buds with its sweet, indulgent notes.
Aftertaste: The aftertaste is of medium length, yet the elegant richness allows the liquid to gradually fade from your palate, leaving behind traces of orange marmalade, crème brûlée, and creamy chocolate.
Summary:
<pMichter’s Celebration Sour Mash is often highlighted by Master Distiller Dan McKee and Master of Maturation Andrea Wilson as their most significant accomplishment. This unique blend of bourbon and rye is not only a testament to Michter’s finest barrels but also reflects the duo's most demanding challenge within the brand’s range. The outcome, born from their dedication, is regarded as one of the finest whiskeys produced in the country.
Alcohol By Volume: 57.1%
Estimated Price: $5,000
Master Distiller Dan McKee personally handpicks the barrels for this extremely limited edition, highlighting Michter’s exclusive and well-matured bourbon collection. While the age statement on this release claims “20 years old,” it’s well-known that Michter’s age-stated offerings often feature whiskey that is significantly older than indicated in these blends.
Tasting Notes:
Nose: Absolutely, this bourbon showcases an impressive maturity. It encapsulates all the classic elements – the sweetness of black cherry, rich leather notes, and elegant oak – without straying from this profile.
Palate: Once again, Michter’s 20 presents itself as a straightforward drink with dominant flavors of black cherries, leather, and well-aged oak that firmly hold your attention. On the side, clove and black pepper add a spicy kick, while touches of butterscotch, brown sugar, and vanilla extract contribute to the overall sweetness, enriching every level of this luxuriously textured bourbon.
Finish: The impressively long finish is where the additional notes fade away, returning us to the three central flavors that shine brilliantly with their rich depth.
Bottom Line:
Michter’s 20 is perhaps the ultimate bourbon, combining a carefully curated selection of sourced bourbon that is meticulously mingled and filtered through a proprietary process. It offers an exquisite profile of rich oak, matured leather, and black cherry, representing the true essence of well-aged bourbon.
Spooktacular Spirits: Your Guide to Haunted Houses and Spooky Cocktails in North Jersey
Is it preferable to have a drink before heading to a haunted house, or is it better to wait until afterwards?
If you start your evening with a corpse reviver, you might find yourself gliding through the eerie corridors alongside 24 spooky entities that you’ll mistakenly think are Casper the Friendly Ghost.
On the other hand, if you indulge in some cosmos after your adventure, you may conveniently forget about the $49 ticket price and the way you hollered as if you were rebounding at Sky Zone when a bloodied ham bone plummeted from the ceiling in the “butcher’s room.”
No matter which option you prefer, one thing is certain: alcohol and zombies are a match made in heaven, much like peanut butter and chocolate. So, as Halloween approaches, I’m here to simplify your choices.
Here are five spots to enjoy eerie cocktails near haunted attractions in North Jersey.
Just a couple of miles apart, the Brighton Asylum in Passaic and Barrow House in Clifton offer a perfect way to celebrate Halloween at multiple venues. The Brighton Asylum is themed around a defunct psychiatric hospital from the 1950s and claims to be “the scariest haunted house in the state,” while Barrow House is part of a hospitality group renowned for its beautifully decorated restaurants during the holiday season. Experience both locations in one night and feel as if you’ve stepped into a world that blends Hocus Pocus with The Shining.
This autumn, The Barrow House is presenting a cocktail menu infused with seasonal flavors that you won’t want to overlook. Schedule your spooky outing between October 24-27 to enjoy a special Halloween-inspired drink selection.
Location: Brighton Asylum is situated at 2 Brighton Ave., Passaic. The Barrow House can be found at 1296 Van Houten Ave., Clifton. To learn more about the haunted house, visit brightonasylum.com. For additional details about the restaurant, go to thebarrowhouse.com.
A post shared by 13th Hour Haunted House (@13thhourhaunt)
Get ready for “two floors of fear” at 13th Hour, a vast scare factory located in Morris County. With three distinct haunted house experiences (including an exciting new “darkside” attraction where visitors must navigate through complete darkness filled with live actors and animatronics), this eerie warehouse attracts plenty of thrill-seekers every October.
However, I can’t promise that everyone will make it out unscathed.
If you do manage to escape, I suggest making your way to Noches de Colombia in Randolph, where you can celebrate your survival with a seasonal cocktail.
Join the celebration on October 25 at the restaurant’s famous Halloween party, where delightful themed cocktails will keep the spooky spirit alive throughout the night.
Location: 13th Hour Haunted House can be found at 105 W Dewey Ave. (Suite 5), Wharton. Noches de Colombia is situated at 140 Route 10, Randolph. For additional details about the haunted house, check out 13thhour.com. To learn more about the restaurant, visit nochesdecolombiarandolph.com.
Pure Terror Scream Park may be just 25 minutes beyond the New York border, but as the Guinness World Record holder for the “longest haunted attraction in the world,” this Monroe-based Halloween hotspot is a journey worth making. Boasting 13 haunted houses all in one location, this celebrated zombie park is a top choice for thrill-seekers eager for a thrilling scare.
However, keep in mind that visiting the park involves quite a bit of walking (with multiple attractions to explore, it adds up), so you might want to plan for more than just a drink on your way back.
Fortunately, just a short distance from the Jersey border is Sam’s Bar and Grill, a vibrant spot that serves delightful fall beverages alongside hearty comfort dishes. Celebrate Oktoberfest with their beer-infused mac and cheese, or warm up with a delicious serving of loaded tater tots.
Location: Pure Terror is situated at 1010 Route 17 M in Monroe, NY. Meanwhile, Sam’s Bar and Grill can be found at 15 Greenwood Lake Tpke., Ringwood. For additional information on the haunted house, check pureterror.com. For details about the restaurant, visit instagram.com/sams_barandgrill_.
River of Beer in Bloomingdale has become a staple craft beer bar over its eight years of operation, embodying the essence of fall with its inviting wooden decor. IPAs flow freely from the taps, creating a festive atmosphere reminiscent of a traditional celebration. While giant pretzels may not grace the menu, patrons can enjoy maple-glazed burgers and spaghetti squash. In past years, guests had the opportunity to buy DIY s’mores kits to roast by the outdoor fire pit.
With such a charming ambiance, it’s no surprise that Halloween becomes a significant celebration at the bar, and according to the staff, it truly is. Each October, visitors can savor special cocktails and partake in a costume party held in the rustic dining area.
When you order the gin-based Bloody Corpse, which features Lillet Blanc, dry Curaçao, lemon, and a dash of absinthe, you’re in for a drink that embodies the eerie vibe of Darlington Park’s haunted Pantophobia trail.
Location: Pantophobia is situated at 600 Darlington Ave., Mahwah, while River of Beer can be found at 133 Main St., Bloomingdale. To learn more about the haunted attraction, check out app.hauntpay.com/events/pantophobia-2024. For details on the restaurant, visit riverofbeer.com.
If you’re looking to combine a fright with a sip, Tierney’s Tavern is the perfect spot.
Because in this locale, where some individuals might not have made it out, the presence of ghosts is a constant companion in the corridors.
Location: 138 Valley Road, Montclair. For additional information about the bar, visit tierneystavern.com.
Kara VanDooijeweert is a food writer for NorthJersey.com and The Record. When she’s not exploring the best dining spots in Jersey, you can find her racing through mountain trails. Follow her on Instagram: @karanicolev & @northjerseyeats, and see her work in the North Jersey Eats newsletter.
This article first appeared on NorthJersey.com: Halloween cocktails and restaurants near haunted houses in NJ
Australian Wine Exports Surge 33% as China Reopens Its Market
Australia’s wine exports saw a significant increase of over a third, largely driven by a rise in shipments to China following the country’s decision to remove tariffs.
The total value of shipments for the year ending in September surged by 34% to A$2.4 billion ($1.6 billion), marking its highest level since the year ending in August 2021, as reported by Wine Australia. This boost comes in the wake of a recovery in supplies to China and Hong Kong after Beijing, in late March, lifted punitive tariffs that had been imposed on Australian wine, which reached as high as 218% three years prior.
The Great American Beer Festival Crowns the Best Brewery in the U.S.
Only one brewery secured four gold medals at this year’s Great American Beer Festival, a premier event in the brewing industry.
Highland Park Brewery achieved remarkable success at the Great American Beer Festival by winning gold medals for DDH Pillow and three additional beers.
Following a tasting session of the beers submitted by Highland Park Brewery for this year’s Great American Beer Festival, James Sullivan felt optimistic about the brewery’s chances of winning at least a couple of medals. However, as he tuned into the live stream of the competition’s award ceremony at the Bellco Theatre in Denver on Saturday, October 12, he was taken aback by the announcements.
Highland Park Brewery was declared the gold medal winner in one category, then another, then yet another, until finally they claimed a fourth.
“I was really anxious every time one of our beers was announced,” Sullivan, who serves as the marketing director for Highland Park Brewery, shared with me recently.
Highland Park Brewery in Los Angeles has been named the top brewery of 2024 by the Great American Beer Festival.
By the conclusion of the awards ceremony, Highland Park had secured gold medals for their American-style IPA (Competition), hazy imperial IPA (DDH Pillow), American-style lager (Baseball), and American-style pale ale (Timbo). The brewery was also honored as Brewery Group Brewery and Brewer of the Year. The Great American Beer Festival is recognized as one of the most esteemed competitions in the brewing industry. This year, over 8,800 beers were entered and evaluated through blind taste tests conducted by 285 expert judges. The competition recognizes 8 brewer of the year awards for breweries of varying sizes, yet Highland Park stood out as the only brewery of any category to take home four gold medals, making it the most awarded brewery for gold medals in 2024.
“The entire HPB brew team consistently aims to produce the finest product possible, and I couldn’t be happier to see their dedication rewarded in such a significant manner,” Sullivan remarked.
The brewery was established in 2014 by Bob and Tiff Kunz, who aimed to deliver the freshest and hoppiest beers to Los Angeles while also enhancing the local community through social and environmental responsibility, as noted by Sullivan.
“They created something remarkable with this company, and we’re all delighted to witness their years of hard work and commitment pay off like this,” Sullivan remarks.
Lager named Baseball played a key role in helping Highland Park achieve recognition as this year’s top brewery at the Great American Beer Festival competition.
Of the four categories in which Highland Park Brewery excelled, three were focused on hop-forward beers, which the team takes great pride in.
“Our goal is to produce a top-notch product, and a significant part of that involves not just perfecting our recipes, but also sourcing the finest ingredients from various hop farms and maltsters globally,” Sullivan states. “Our brewery is heavily influenced by sensory experiences, guiding us in determining how we envision the final taste of our beer, which in turn, influences the category we choose for that particular brew.”
This marks the third consecutive year that the brewery’s DDH Pillow beer has secured a gold medal in the hazy imperial IPA category. “In crafting hazy beers, we aim to truly highlight the aromatic qualities of the hops while still delivering a flavorful yet approachable beer,” Sullivan explains.
Sullivan expresses enthusiasm for their Baseball Lager as well. “We aimed to develop a refreshing, light lager with a straightforward name, and once the idea of ‘Baseball’ emerged, it felt like a natural fit,” Sullivan remarks. This beer launching is particularly timely, as the brewery is located near the World Series-bound Dodgers team, attracting numerous Dodgers fans.
“It’s one of our top-selling beers, especially during the Dodger season,” Sullivan adds.
Sullivan expressed not only pride in Highland Park’s achievements at the Great American Beer Festival competition but also enthusiasm for the numerous medals awarded to fellow Los Angeles breweries. California frequently excels in these competitions, with local breweries significantly contributing to this success. “This city is full of great beer and I’m thrilled to see it get so much recognition at this year’s GABF Awards,” Sullivan shares.
One Community. Many Voices. Create a free account to share your thoughts.
Our community is focused on connecting individuals through open and meaningful discussions. We encourage our readers to express their perspectives and exchange ideas and information in a respectful environment.
To ensure a positive experience, please adhere to the posting guidelines outlined in our site’s Terms of Service. Here are some of those essential rules summarized: simply keep it respectful.
Your submission may face rejection if we identify any of the following issues:
User accounts may be suspended should we observe or suspect any of the following activities:
Wondering how you can become a power user?
Thank you for reviewing our community guidelines. For a comprehensive overview of our posting rules, please consult our site’s Terms of Service.
Bhutan Unveils Its First Wine: A Milestone for the World’s Newest Wine-Producing Country
A 2023 blend from Bhutan Wine Company marks a significant milestone as the first-ever wine produced in the Kingdom of Bhutan, with an anticipated 2024 Chenin Blanc in the pipeline.
Located in Paro, Bhutan, Bhutan Wine Company boasts its very own vineyard.
Back in 2017, a couple, Mike Juergens and Ann Cross, journeyed to Bhutan to participate in the country’s international marathon. Upon completing the race, Juergens asked around to find out where they could explore the vineyards of this South Asian gem, only to learn that there were none—the Bhutanese wine scene was virtually nonexistent, until now.
“It had the look and feel of a classic wine region, so we assumed there were vineyards there,” Juergens shared with Forbes. “We felt strongly that this was a missed opportunity not just for Bhutan but for the world of wine.”
As October 2024 arrives, the venture that the couple started, Bhutan Wine Company, is set to unveil the first-ever wine produced in Bhutan, sourced from their 2023 vintage. The launch features a unique blend made from six varieties of red grapes and four varieties of white grapes harvested from four distinct vineyards, all under the label Ser Kem. This name, which means ‘alcoholic gift for the gods,’ was selected after consulting with monks who specialize in naming Bhutanese children, as noted by British wine critic and advisory board member for Bhutan Wine Company, Jancis Robinson, in an article she penned here. This distinctive wine will be available exclusively within the Kingdom of Bhutan. In 2025, they plan to launch their first commercial offering: a 2024 Chenin Blanc harvested in June.
Upon their return to southern California in 2017, Juergens and Cross set about creating a 10-year business strategy, which featured an outline of initial ideas for regulating wine production in a nation with no history of viticulture. They shared these plans with the Bhutanese government, and after thorough discussions with local agencies, they secured the approval to establish the country’s inaugural winery and to cultivate the first vineyards.
The initial step involved importing vines. In 2019, Bhutan Wine Company collaborated with Sebastian Traviesa from Sunridge Nurseries to bring in the first grape varieties and commence planting the country’s first vineyards.
Considering the many uncertainties associated with this endeavor, Juergens and his team—which includes international viticultural consultant Russell Moss, winemaker Matt Brain, and chief operating officer Karma Choeda—decided to focus on grape varieties that had extensive knowledge regarding their cultivation, as well as those known to flourish in diverse regions around the globe.
The 2024 harvest of Chenin Blanc from GorTshalu Vineyard marked Bhutan’s inaugural commercial harvest.
The vineyard has successfully planted a diverse selection of 10 red varieties, such as Cabernet Sauvignon, Syrah, Pinot Noir, and Tempranillo, along with six white varieties, including Chardonnay, Chenin Blanc, Sauvignon Blanc, and Riesling. Additionally, two hybrid varieties were introduced in vineyards situated at elevations ranging from 500 feet to over 9,000 feet. This initiative aims to discover which varieties will not only flourish in their unique locations but also authentically represent the Bhutanese terroir. “We are open to the possibility of blends, single varietals, sweet wines, or anything else that may emerge,” stated Juergens and Cross.
“Establishing world-class grapes in a country with no previous experience will require time,” emphasized Brain, who transitioned to the team from Alpha Omega Winery in Napa Valley. “While it’s still too soon to determine which varieties will excel the most, we are starting to see promising signs from various types at this early juncture.”
Bhutan’s natural environment offers significant advantages for viticulture; Juergens and Cross highlight Bhutan’s unique status as the only carbon-negative country globally, featuring pristine, varied soils, microplastic-free water, and unpolluted air. These factors contribute to Bhutan’s ability to cultivate some of the finest crops on the planet. “If this terroir is capable of producing the world’s best guava, it’s not an unreasonable expectation that it can also yield some of the finest grapes,” they remarked.
“Moreover,” they elaborated, “the impressive variety of elevations ranging from 500 feet to over 25,000 feet allows us to explore multiple grape varieties rather than committing to just one.”
Even with the unique natural beauty of Bhutan, and the founders’ extensive experience in the wine industry—Juergens as the global leader in Deloitte’s Winery Solutions and Services consulting and a Master of Wine candidate, while Cross brings expertise in brand management along with a WSET Diploma—numerous unknown variables still exist in this venture.
Given that there has been (and still is) no history of wine production in Bhutan, Juergens and Cross will persist in observing, analyzing, and determining how the diverse microclimates, soil characteristics, and varying altitudes of their ten vineyards influence each grape variety. This careful examination emphasizes their clear and thoughtful goal: “to capture the essence of Bhutan rather than simply create another generic wine.”
As Bhutan Wine Company steadily transforms experimentation into success with their initial commercial production, they have already begun to see positive outcomes from their project, contributing to new opportunities for Bhutan.
“We are educating many individuals on the art of viticulture; our current team dedicated to this field comprises over 50 individuals, both full-time and part-time,” stated Juergens. As their production capabilities grow, the positive impact on the Bhutanese economy will become more pronounced, resulting in the creation of new job opportunities in agriculture, local cooperages, hospitality, and wine tourism.
“This development will enable them to enhance one of their existing primary sectors, which is tourism, by incorporating wine experiences into the broader Bhutanese tourist offerings,” Juergens remarked on the additional advantages of nurturing Bhutanese wine. Most importantly, he emphasized, “this endeavor enables the people of Bhutan to share their incredible country with the world, particularly with those who may never have the chance to visit Bhutan.”
The inaugural release marks the initial move toward potentially defining Bhutan’s future in viticulture, as the Bhutan Wine Company team takes a bold approach to cultivate the world’s newest wine region in 150 years.
“We believe the last instance of a nation without indigenous wine grapes building a complete wine industry from the ground up was New Zealand in the 1800s,” Juergens elaborated. “Thus, there is a significant amount of support for this initiative to see what it may yield.”
One Community. Many Voices. Create a free account to share your thoughts.
Our community is dedicated to bringing people together through open and thoughtful conversations. We encourage our readers to express their opinions and exchange ideas and facts in a safe environment.
To maintain this safe space, please adhere to the posting guidelines outlined in our site’s Terms of Service. Here are some key rules summarized: simply put, keep your interactions respectful.
Your submission may be rejected if it is found to contain:
User accounts may be restricted if we observe or suspect that individuals are involved in:
So, what does it take to become a power user?
We appreciate you taking the time to read our community guidelines. For a comprehensive list of posting rules, please refer to our site’s Terms of Service.
Zulu Women Crafting Tradition: The Cultural Significance of Beer Vessels in Ceremonies and Daily Life
In the early to mid-20th century, a Zulu artist crafted this beer vessel from burnished earthenware.
As October arrives, it brings with it delightful aromas of pumpkin spice, the festive spirit of Halloween, and the jubilant vibes of Oktoberfest—celebrating everything beer-related! An ukhamba displayed at NOMA symbolizes the rich tradition of beer brewing, a craft that is predominantly overseen by women in southern Africa.
Low-alcohol sorghum beer has long been a vital component of nutrition in southern Africa and remains a choice offering for ancestors as well as a gesture of hospitality.
Many families even set up a small altar, known as umsamo, where they can present beer and meat to their ancestors.
Various types of vessels are designed for both preparation and consumption, serving a purpose during significant events such as funerals, weddings, coming-of-age celebrations, and other important transitional moments in life.
Smaller pots, like the ukhamba, are commonly shared among individuals, while larger vessels such as the iphangela can contain enough beer for an entire gathering, typically enjoyed using a ladle or cup.
This delicate, rimless ceramic piece showcases a deep, blackened glaze, crafted using coil-building techniques. Its surface is adorned with raised bumps known as amasumpa, skillfully applied by the artisans. In the Zulu-speaking areas of South Africa, this darkening connects the vessel to ancestors and spirits who are believed to prefer dimly lit spaces.
Additionally, the curved, geometric patterns that are either incised or impressed onto the surface of this vessel are a hallmark of the region’s artistry.
This design may evoke images of cow horns and the livestock owned by affluent families, while also drawing a profound connection to women’s physical forms and body modification practices known as scarification, which involves the permanent marking of the skin through cutting or branding.
Although these pieces are still crafted for home environments, a new audience has emerged that appreciates the visual appeal of ceramic beer vessels, with many female artisans successfully selling their works in contemporary art galleries.
Bowls intended for commercial markets, rather than spiritual use, are available in various shades of brown and black, and well-known families of female potters enjoy a reputation both locally and internationally.
Amanda M. Maples is the Françoise Billion Richardson curator of African art at NOMA.
Woodford Reserve Unveils Latest Whiskey Release: A Spectacular Tribute to 20 Years of Excellence
Woodford Reserve is marking a significant milestone with the 20th release of its distinguished Master’s Collection whiskeys.
The first installment of this collection, titled “Four Grain,” was introduced by the Versailles distillery, which is a part of Brown-Forman, back in 2006.
Stay updated with the latest food and bourbon news delivered to your inbox at no cost. Discover what’s unfolding in the bourbon scene, including tips on purchasing and tasting, every Tuesday. Don’t miss out on major restaurant updates in Central Kentucky, arriving on Thursdays. Sign up here.
The upcoming release in fall 2024 will be the Madeira Cask Finish, showcasing Woodford Reserve bourbon aged in Madeira casks and meticulously blended with wheat whiskey.
“The Madeira Cask Finish is a wonderful way to mark 20 years of the Master’s Collection,” stated master distiller Elizabeth McCall. “Back in 2007, Woodford Reserve was one of the pioneers in finishing bourbons in wine casks. It stirred quite a debate then, but today it’s a standard practice among many distillers. This 20th release celebrates that important milestone with a fresh Madeira wine cask.”
The tasting notes reveal that this whiskey presents aromas of dark cherries, brown sugar, and candied oranges, enhanced by hints of clove and nutmeg. On the palate, it boasts rich notes of dried dark fruits like raisins and dried cranberries, transitioning into flavors of walnuts and baking spices, culminating in a prolonged candied walnut finish.
This year’s edition, Woodford Reserve Madeira Cask Finish, has a recommended retail price of $179.99 for a 700ml bottle. It can be found at the Woodford Reserve Distillery as well as select retailers across the nation. Additionally, it is available for purchase online at shop.woodfordreserve.com where shipping is offered to states that permit it.
New Maker’s Mark commemorative bottle honoring Man o’ War is hitting stores
Four Roses releasing extremely rare bourbon. There’s only one place you can get a bottle
Lexington microbrewery reopens in bigger space in a hoppy food corridor
King of Kentucky bourbon: More bottles are available this year, but the price is higher
New pizza, craft beer restaurant opening on Lexington’s Harrodsburg Road
Longtime Frankfort restaurant on the river will close after distillery buys it
12 Spooktacular Halloween Cocktails to Get You in the Spirit of the Season
Few times of the year bring as much joy as the Halloween season. With all the fun of decorating our homes and crafting the perfect costumes, it’s the ideal opportunity to enjoy a spooky yet delightful cocktail.
These Halloween cocktails embody the essence of the season—definitely more fitting than any other time of the year—and are crafted to be both tasty and visually appealing. What more could anyone want for a Halloween gathering?
Casper at Elsie Rooftop in New York City.
At Elsie Rooftop located in Bryant Park, New York City, you can savor a cocktail featuring Ketel One Vodka, Malibu Rum, vanilla bean syrup, coconut cream, Sprite, a raspberry rim, and marshmallow garnishing.
Bar Manager, Adrian Fortes shares: “Nothing says Halloween in New York City quite like our celebration. At Elsie Rooftop, which exudes timelessness, style, and sophistication, we aimed to craft a signature cocktail for the holiday—one that is both elevated and fun, sure to be a hit on social media. Some of our guests have already had the chance to taste this cocktail as part of our Fall menu, and the response has been outstanding!”
Introducing Witch’s Brew at The Press Room located in The Eliza Jane in New Orleans.
At The Press Room within The Eliza Jane in New Orleans, this cocktail blends Tanqueray Gin, Curaçao, thyme syrup, and club soda to achieve a look that is both spooky and enticing.
“New Orleans is recognized as one of America’s spookiest cities, making it an ideal location for Halloween festivities. Our team at The Press Room has concocted several drinks for the occasion, including the delightfully refreshing Witch’s Brew, which combines gin, curaçao, thyme syrup, and club soda,” remarked Michael Glassberg.
Smoked Tequila Old Fashioned at The Henry Miami at Brickell City Centre in Miami, Florida.
At The Henry Miami, located in Brickell City Centre, you can enjoy the Henry’s Smoked Tequila Old Fashioned. This cocktail features Patròn añejo, raw agave, burnt orange, and cocoa. It has a vibrant orange hue, perfect for the Halloween season, and is presented with a smoky flair, adding to its eerie charm.
“We aimed to put a unique spin on the timeless Old Fashioned with our Smoked Tequila variant. We utilize Patrón Añejo for its rich, smooth essence and enhance it with raw organic agave and burnt orange oil for a gentle sweetness. The touch of cocoa unifies the flavors, resulting in a robust, smoky finish that’s equally bold and harmonious,” explained Aubrey Mansene, Director of Beverage.
Pisco Venom at Refinery 714.
At Refinery 714 in Fort Worth, Texas, a unique cocktail is crafted using Pisco, enhanced by the rich taste of amaretto, which brings depth and creates a well-rounded Halloween drink.
“Pisco isn’t widely utilized, so I thought it would be fun to offer a spooky beverage that people might not have had the opportunity to experience,” explained Zak Reynolds, the Mixologist.
Spooky Town at Stretch Pizza in New York City.
At Stretch Pizza in New York City, a cocktail is prepared with house-crafted candy corn-infused vodka, alongside lime, lemon, Manzanilla, and a drizzle of hot honey syrup.
“The Spooky Town is a delightful candy corn cocktail that boasts complexity from sherry and citrus contributions. This cocktail features a vibrant orange hue and is adorned with a dehydrated candy corn rim. It draws inspiration from my cherished childhood memories of savoring candy corn as my favorite seasonal treat. This drink pairs perfectly with Stretch’s seasonal Halloween pie, which is crafted from butternut squash, smoked gouda, apple, pumpkin seeds, and black sesame—creating a captivating spider web appearance,” shared Meg Farrell, general manager.
Mana Wañusqa at Tanta in Chicago.
At Tanta in Chicago, there’s a Quechua-inspired twist on the classic Corpse Reviver. The name Mana Wañusqa (pronounced “măna wanooshka”) translates to “undead” in Quechua.
“Instead of gin, we are featuring a Peruvian agave spirit known as Aqara—akin to tequila, yet crafted from Peruvian agave in the mountains of Peru. We’ve incorporated orgeat, a traditional almond syrup, with a generous addition of roasted Peruvian cancha to enhance richness and infuse the comforting flavor of toasted corn for fall. To finish it off, we garnish the cocktail with a playful pumpkin marshmallow,” explained Mike Ryan, Corporate Director of Beverage for Acurio International.
The Wicked One at Kimpton Cottonwood Hotel.
At Kimpton Cottonwood Hotel in Omaha, a beverage that is bound to enchant, not just in taste but also in its beautiful presentation and intricate blend of ingredients.
“The most exceptional feature, though, is the Chambourcin wine float. It offers a stunning visual—a rich, alluring red that sits above a lively green,” shared Mark Bryant, Director of Bars and Restaurants.
Pumpkin Blaze Martini at Loreley in New York City.
At Loreley in New York City, the freshly crafted Pumpkin Blaze Martini combines Fireball Cinnamon whiskey, Southern Tier Brewing Company’s Imperial Pumpkin Ale, and features a cinnamon-sugar rim along with a sliced habanero pepper for a thrillingly spicy touch – with a delightful piece of pumpkin candy resting at the bottom of the glass. Each sip brings a surprise, echoing the essence of trick or treating, as you may encounter the spicy pepper, the sweet cinnamon, or the little candy pumpkin. The cocktail’s vibrant pumpkin-orange hue perfectly captures the spirit of Halloween. Doug Jacobson, the owner of Loreley, shares: “With the Pumpkin Blaze Martini, I sought to create a fall-inspired cocktail that delivers a punch. The flavors of pumpkin and cinnamon are ideal for the season, and the habanero adds a wicked twist.”
Next, the Mez-Skull at Mi Vida in Washington, DC, presents a cocktail crafted with Ilegal Mezcal Joven, green chartreuse, dry Curaçao, lime, ginger beer, and Peychaud’s bitters.
“The Mez-Skull brings forth a captivating blend of smoky mezcal and earthy Green Chartreuse. Presented in a large skull glass and adorned with vibrant Peychaud bitters, this drink provides a refreshing Mexican twist on a mule that is both spooky and delightful for Halloween,” remarks Darlin Kulla, the Beverage Director at KNEAD Hospitality + Design.
Poisoned Apple at Royal Park Hotel’s Speakeasy Bar.
At Royal Park Hotel’s Speakeasy Bar, guests can indulge in a distinctive version of a cosmopolitan, which features Effen Black Cherry Vodka, triple sec, lime and cranberry juices, edible glitter, and a bourbon-soaked cherry.
“Our Halloween-themed cocktails offer a spooky twist on beloved classics. Crafting the Poisoned Apple was particularly thrilling for me—it reinterprets the Snow White tale, with the edible glitter adding a magical, potion-like essence rather than simply being a cocktail,” shared Tim Nichols, Park 600 Restaurant Manager.
Ol Gunpowder at Trophy Room, Ichabod’s Cabin Pop-Up at Wren & Wolf in Phoenix.
This delightful cocktail, inspired by Ichabod Crane’s horse from the tale of Sleepy Hollow, can be enjoyed at Trophy Room and Ichabod’s Cabin Pop-Up at Wren & Wolf in Phoenix. It is crafted with spiced rum, pear, Licor 43, Averna, lemon, and, naturally, bubbles.
“This cocktail is the ideal start to your evening – it’s light and refreshing, transitioning smoothly into autumn spices. It begins with cava to awaken the palate and concludes with our house-spun cotton candy garnish, which adds just the right amount of sweetness to achieve balance,” explained Jax Donohue, the Beverage Director at Barter & Shake Cocktail Entertainment.
Another unique offering is the Wicked Watcher, found at 36 Below in Phoenix. This cocktail is both bold and haunting, featuring the luscious sweetness of pomegranate combined with the floral characteristics of gin, enriched by the nutty flavor of orgeat syrup and the slight bitterness of tonic. The addition of Curacao provides a rich color and gentle citrus notes, garnished with refreshing lychee and blueberry.
“The Wicked Watcher represents our homage to the enigmatic and eerie, merging dark fruity notes with a hint of playfulness. The garnish of lychee and blueberry adds a spectral, eye-like touch, making it just as delightful to behold as it is to savor,” remarked Gevond Grigoryan, General Manager and Mixologist at 36 Below.
One Community. Many Voices. Create an account for free to express your thoughts.
Our community aims to connect individuals through open and meaningful discussions. We encourage our readers to share their opinions and exchange ideas and information in a respectful environment.
To facilitate this, please adhere to the posting guidelines outlined in our website’s Terms of Service. We’ve highlighted some of the key rules below. In essence, maintain civility.
Your post will be declined if we find that it appears to contain:
User accounts may be suspended if we observe or suspect that users are participating in:
So, how can you become a power user?
Thank you for reviewing our community guidelines. Please consult the complete list of posting regulations available in our site’s Terms of Service.