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10 Must-Try Rum Cocktails to Celebrate National Rum Day
Rum, a globally cherished spirit, is celebrated for its versatility in enhancing an array of cocktails.
While World Rum Day takes place on the second Saturday of July each year, the United States marks National Rum Day on August 16. Commonly linked with the Caribbean, rum’s production has expanded from Scotland to Africa and Hawaii.
Known primarily as the foundation of many tropical beverages and classics like the daiquiri, mojito, and piña colada, innovative mixologists are now also exploring rum’s potential in creating unique and sometimes savory drinks. Here are 10 brilliant examples, paying homage to the artisans and the beloved spirit.
This intriguing cocktail offers a reimagined take on the classic combination of Prosciutto and melon, featuring a significant splash of rum.
Concocted by the culinary experts at Bottino restaurant in New York, this cocktail serves as a delightful summertime beverage, cleverly integrating the classic flavors of Italian Prosciutto and melon. The creators at Bottino blend San Daniele Prosciutto fat-washed Jamaican rum with sweet melon and a splash of lemon to introduce a refreshingly tangy note, crafting a drink that bursts with savory smoky flavors.
For infusing the rum, meld it with San Daniele Prosciutto fat and let it sit for at least three hours. This process lets the rum soak up the distinct smoky and savory flavors of the prosciutto. Once infused, ensure the rum is strained and chilled for subsequent use.
Place the prosciutto fat-washed rum, cantaloupe juice, lemon juice, and simple syrup in a shaker. Add ice and shake vigorously for about 15 seconds to ensure the mixture is well-chilled. Strain this concoction into a pre-chilled coupe or rocks glass. Garnish with a skewered melon cube and a rolled slice of prosciutto, and crown it with a dehydrated lime wheel for the perfect finishing touch.
The Cartel Old Fashioned enjoys a unique tropical coconut essence.
Coconut Cartel Rum incorporates coconut water in lieu of distilled water during the proofing process of their premium aged Guatemalan rum and their new blanco blend from the Dominican Republic. These distinctive rums are perfect for crafting cocktails where a hint of coconut is desired.
In a mixing glass, combine syrup, bitters, and rum. Add ice to the glass and stir for 20 seconds. strain the mixture into a rocks glass filled with fresh ice. Express orange peel over the glass and garnish with the peel.
Heat coconut water and coconut palm sugar on low until the sugar is completely dissolved.
Designed with Koloa Rum and the holiday spirit of Thanksgiving in mind, this cocktail is suitable for any season.
“I designed this recipe specifically for Thanksgiving since it celebrates the flavors in cranberry sauce. I wanted the color palette to be very Thanksgiving-inspired, with red, burnt orange, and light orange. All that said, it could work any time during the fall or even into citrus season,” says mixologist Lee Corbett.
Fill a highball glass with ice and pour the cranberry juice into the bottom. Then, in a cocktail shaker, combine the tangerine juice, rum, and ginger liqueur; shake with ice and strain gently into the serving glass without disturbing the bottom layer. Fill with ginger beer to the top. Garnish with a citrus slice and a few sugared cranberries on a cocktail pick.
The Estatua Verde cocktail, created by acclaimed Austin, Texas bartender Justin Lavenue.
A fabulosuly fancy, statuesque up cocktail from the mind of Justen Lavenue, co-owner of The Eleanor in Austin, Texas. At the bar, they garnish the drink with a torched cassia bark chip and a few sprays of flamed Amburana-infused Plantation O.F.T.D. Dark Rum.
Mix 3 oz of Estatua blend with .75 oz of lime juice and 2 dashes of foam tincture. Assemble these ingredients in a shaker tin. Introduce cubed ice, seal the tin, and give it a robust shake. Employing a Hawthorne strainer, pour the concoction into a chilled Nick & Nora glass, garnish, and serve.
Add a playful twist to your mojito with fresh coconut water for a refreshing variation.
Inspired by the historical relationship between Mount Gay and the art of sailing, the newly introduced Eclipse Navy Strength rum is crafted at 57.1% ABV and unveils rich layers of vanilla, passionfruit, roasted pineapple, and sea salt.
Begin by gently muddling mint leaves at the bottom of the shaker tin. Add Eclipse Navy Strength, lime juice, and simple syrup, then give it a gentle shake. Transfer the mixture to a Collins or highball glass, then enhance with coconut water. Finish with a topping of crushed ice and a sprig of mint for garnish.
Rum, basil, and lemon combine to form the delightful Imperial Basil Smash, a modern easy-to-make classic.
This variant of the traditional smash cocktail blends fresh basil with Dominican rum to create a drink that is both complex and refreshingly delightful.
Mix basil and lemon juice in a shaker, lightly muddle them together, then add Barceló Imperial and simple syrup, and top it off with ice. Shake well, strain, and serve in a rocks glass filled with ice. Embellish with a few basil leaves.
Innovate your traditional Bloody Mary by substituting vodka with any dark rum. This recipe is shared by Bridget Albert, a mixologist at Southern Glazer’s Wine & Spirits.
Mix all components in a mixing glass filled with ice. Vigorously shake, then strain into a tall glass also filled with ice. Add garnishes of a celery stalk, cherry tomato, and olive.
Fruity yet spicy, this cocktail crafted with Brugal 1888 rum touches upon every flavor note.
Though often perceived as a quintessentially tropical beverage that is usually fruity and served frozen, a classic daiquiri is rather straightforward and refreshing, made up of rum, lime juice, and a sprinkle of sugar. This modern variation integrates the luscious flavor of mango and a subtle kick of heat from Ancho Reyes.
After shaking, strain the mixture into a rocks glass filled with ice. Embellish with Tajin seasoning and slices of mango.
The Chili Passion Martini blends rum with flavors from Southeast Asia.
The culinary team at Jaya at The Setai in Miami developed this spicy and celebratory beverage. They steep the vodka with red Fresno and jalapeño chiles for at least two days to perfect the taste.
Mix all components in a glass. Include chili flakes. Shake with ice and strain into a Martini glass. Top with a Thai chili for garnish.
The Cloudlifter, created with Ron Zacapa, serves as a superb choice for an after-dinner drink.
This delightful dessert cocktail showcases Guatemala’s finest Zacapa 23 Rum, meticulously aged for 23 years in casks that have previously matured American whiskey, Sherry, and Pedro Ximénez wines.
Mix all ingredients in a shaker tin with ice. Shake and strain to discard ice, then perform a dry shake and double strain into an Otis coupe glass. Finish by garnishing with crushed pistachios and serve.
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Cheers to National Rum Day: 10 Fantastic Cocktails to Try on August 16
Crafted around the world, rum is a diverse alcoholic beverage that enhances a variety of mixed drinks.
While World Rum Day is typically marked on the second Saturday of July annually, National Rum Day is recognized in the United States on August 16th. Rum is commonly linked to Caribbean nations; however, this spirit made from sugarcane is now distilled in many regions, including Scotland, Africa, and Hawaii.
Rum serves as the fundamental ingredient in many tropical concoctions and several classic beverages like the daiquiri, mojito, and piña colada. Creative mixologists are increasingly using rum in unconventional and even savory drinks. Here are 10 excellent examples, acknowledging both the artisans behind them and the beloved spirit.
This unique cocktail imitates the traditional appetizer of Prosciutto and melon, generously mixed with rum.
Created by the team at New York’s Bottino restaurant, this cocktail represents a summery blend, incorporating the smoky and savory flavors typical of the classic Italian Prosciutto and melon pairing. The creators at Bottino enhance this experience using San Daniele Prosciutto fat-washed Jamaican rum, ripe summer melon, and a dash of lemon to deliver a refreshing citrus twist, creating what they describe as an “umami explosion in a glass.”
To prepare the rum infused with San Daniele Prosciutto fat, mix the ingredients and allow the blend to rest for at least three hours. This process permits the rum to fully absorb the distinctive smoky and savory characteristics of the prosciutto. After infusing, strain and chill the rum prior to mixing.
For the cocktail, take a shaker and combine the prosciutto fat-washed rum with cantaloupe juice, lemon juice, and simple syrup. Add ice to the shaker and energetically shake for about 15 seconds until the mixture is well-chilled. Strain the concoction into a cooled coupe or rocks glass. Garnish with a skewer of melon cube and a rolled slice of prosciutto, topped off with a dehydrated lime wheel.
The Cartel Old Fashioned exudes a tropical coconut essence.
Coconut Cartel Rum incorporates coconut water instead of distilled water in the proofing process for their premium aged Guatemalan rum and their newly introduced blanco blend from the Dominican Republic. These distinctive rums are perfect for enhancing cocktail recipes where a coconut flavor is desired.
In a mixing glass, combine syrup, bitters, and rum. Fill the glass with ice and stir for 20 seconds. Strain the mixture into a rocks glass filled with fresh ice. Use an orange peel over the glass for aroma and as a garnish.
Heat coconut water and coconut palm sugar over low heat until the sugar has completely dissolved.
Featuring Koloa Rum, this cocktail, originally designed for Thanksgiving, suits any festive occasion.
“I designed this recipe specifically for Thanksgiving since it celebrates the flavors in cranberry sauce. I wanted the color palette to be very Thanksgiving-inspired, with red, burnt orange, and light orange. All that said, it could work any time during the fall or even into citrus season,” says mixologist Lee Corbett.
Fill a highball glass with ice and pour the cranberry juice into the bottom. Then, in a cocktail shaker, combine the tangerine juice, rum, and ginger liqueur; shake with ice and strain gently into the serving glass without disturbing the bottom layer. Fill with ginger beer to the top. Garnish with a citrus slice and a few sugared cranberries on a cocktail pick.
The Estatua Verde cocktail, created by acclaimed Austin, Texas bartender Justin Lavenue.
A fabulously fancy, statuesque up cocktail from the mind of Justin Lavenue, co-owner of The Eleanor in Austin, Texas. At the bar, they garnish the drink with a torched cassia bark chip and a few sprays of flamed Amburana-infused Plantation O.F.T.D. Dark Rum.
Mix 3 oz of Estatua blend with .75 oz of lime juice and 2 dashes of foam tincture in a shaker tin. Introduce cubed ice, seal, and shake vigorously. Pour through a Hawthorne strainer into a cooled Nick & Nora glass, then garnish before serving.
Enhance your mojito by incorporating fresh coconut water for a refreshing variation.
The recently launched Eclipse Navy Strength rum by Mount Gay, which enjoys a historical association with sailing, is crafted at 57.1% ABV and delivers complex flavors of vanilla, passionfruit, roasted pineapple, and a touch of sea salt.
Begin by gently muddling mint leaves at the base of the shaker. Add Eclipse Navy Strength, lime juice, and simple syrup, then give it a light shake. Serve the mixture in a Collins or highball glass, top up with coconut water and crushed ice, and finish with a mint garnish.
Rum, basil and lemon make this Imperial Basil Smash an easy, modern classic.
This herby take on the classic smash cocktail incorporates fresh basil and Dominican rum to create a complex yet refreshing drink.
Pour the basil and lemon juice into a shaker and gently chop them; add the Barceló Imperial and simple syrup, then complete with ice. Shake vigorously, strain, and pour into a shallow glass with ice. Garnish with basil leaves.
Give your classic Bloody a twist by using the dark rum of your choice instead of vodka. Recipe courtesy of Bridget Albert, mixologist at Southern Glazer’s Wine & Spirits.
Mix all ingredients in a mixing glass filled with ice. Shake thoroughly. Pour into a tall glass filled with ice. Add garnishes including a celery stalk, cherry tomato, and an olive.
This cocktail, crafted with Brugal 1888 rum, offers a perfect blend of fruity and spicy flavors.
While typically seen as a tropical, often frozen drink with fruity flavors, the classic daiquiri is actually quite straightforward and refreshing, made simply with rum, lime juice, and a touch of sugar. This newer version incorporates the exotic flavor of mango and a subtle spiciness from Ancho Reyes.
After shaking, strain the mixture into a rocks glass containing ice. Enhance with a garnish of Tajin and slices of mango.
The Chili Passion Martini fuses rum with the essence of Southeast Asia.
The creators at Jaya at The Setai in Miami designed this vibrant and spicy concoction. They steep the vodka in a mix of red Fresno and jalapeño chiles for at least two days to develop the right flavor intensity.
Mix all the ingredients in a mixing glass. Incorporate chili flakes. Shake over ice and strain into a Martini glass. Use a Thai chili for garnish.
The Cloudlifter, crafted with Ron Zacapa, stands out as a superb choice for an after-dinner drink.
This delightful dessert cocktail showcases Guatemala’s finest Zacapa 23 Rum, matured for 23 years in casks that previously aged American whiskey, Sherry, and Pedro Ximénez wines.
Combine all ingredients in a shaker with ice. Shake and strain to discard the ice, then dry shake and double strain into an Otis coupe glass. Top with crushed pistachios and serve.
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Our community aims to connect individuals through open and thoughtful dialogue. We encourage our readers to express their opinions and exchange insights and information in a respectful environment.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
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Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
Proposed Ingredient Labels for Wine: A Step Towards Transparency and Relief for Consumers
Ever wondered what’s inside a bottle of wine? Naturally, grapes come to mind. But isn’t it just wine, not some fruit-infused vodka mix?
Consider this—there are over 60 possible additives approved by the government that could be in wine. These include elements like gum arabic from acacia tree sap, albumen from egg whites, isinglass made from fish bladders, and even polyvinylpolypyrrolidone, which is a type of industrial glue. The term Special blend just gained a whole new dimension.
One might think it’s logical to list these substances clearly on the wine bottle’s label. But when I first advocated for ingredient and nutrition labels on wine bottles back in the early 2000s, the response from industry leaders was less than encouraging. The head of a major wine organization dismissed the idea as confusing for consumers—who, according to him, weren’t interested in that information anyway. A prominent U.S. wine journalist commented that most wine drinkers wouldn’t comprehend the details anyway.
Given such resistance, it’s no surprise that, almost two decades later, despite continuous efforts by federal regulators, wine still lacks mandatory nutrition and ingredient labelling. It’s one of the few major consumer products without such requirements. For context, during this period, we have witnessed significant historical and technological advancements—from the election of the first African American president to the mainstream adoption of doorbells with cameras and the Chicago Cubs winning their first World Series in over a century. Yet, information on wine bottles remains limited.
“For over two decades, I doubted whether my advocacy for ingredient labeling on wines would have any tangible impact,” shared Randall Grahm, a revolutionary winemaker from California who has persistently championed this cause. “The lack of interest within the wine sector made our efforts seem even more daunting.”
This year, however, marks a pivotal change. With renewed attempts from regulators to mandate these labels, the surprising twist is the industry’s lack of resistance. This shift is attributed partially to declining wine sales and interest, particularly outside the baby boomer demographic, in conjunction with a surplus of unsold and unharvested grapes. It appears the industry is now willing to experiment with transparency in labeling, hoping it might alleviate some of their financial difficulties.
I can only echo the sentiment that disclosing ingredients in wine is a logical step. It is regrettable, however, that it has taken two decades to reach this conclusion.
The push for ingredient labeling began roughly in 2003 when the Tax and Trade Bureau, part of the U.S. Treasury Department responsible for alcohol regulation, introduced this initiative. Given alcohol oversight falls under their jurisdiction rather than the Food and Drug Administration, they aimed to replicate the clarity seen in grocery staples like ketchup and cream-of-mushroom soup through a comprehensive ingredients listing on alcoholic beverages including wine, beer, and spirits. Michael Kaiser, involved in government affairs with the Wine America trade group, recalls the origin of this regulatory proposal, though details of the exact time seem faded by years.
Was this request unreasonable? According to Jamie Mok, a spokesperson for the Academy of Nutrition and Dietetics, it wasn’t. “From a dietitian’s perspective,” she notes, “the goal is to educate and increase awareness about what is in our food so that individuals can make informed decisions about their health.” This may include essential details like sugar content for diabetics or hidden allergens such as eggs and nuts.
However, the backlash in 2003, which generated 34 pages of comments, might make one think the TTB was attempting to reinstate Prohibition. One notable backlash came from the Wine Institute, which argued that nutritional labels were ineffective, pointing out that obesity rates in America had soared despite their introduction in the 1990s. Such a drastic viewpoint essentially suggested discarding the proposal altogether, urging the government to consider “reasonable alternatives.”
The concept of transparency seemed to lose its value here. Grahm believed that the term reasonable was more about excusing winemaking compromises than enhancing product quality. “If winemakers had to disclose all substances used in wine production, the approach to winemaking would likely become more cautious and deliberate,” he argues. “This would not only enhance the general quality of wine but also lead to the production of more unique wines.”
Opponents also argued against ingredient listing, citing problems such as ‘label clutter.’ Winery back labels were already crowded with UPC codes and promotional text; where would nutritional facts and ingredients fit? Indeed, the industry prioritized enticing descriptions like “flavors of gooseberry and lychee nuts” over conveying nutritional data.
My preferred strategy for discussion? Wine, consumed purely for enjoyment, doesn’t necessitate informational labels! This idea stems from a viewpoint expressed in a 2014 article by two lawyers in a trade magazine that no longer exists. This argument, known as the “Wine Is Art” claim, suggests that wine should be treated differently from other consumer products, warranting an exemption from typical labeling requirements. As reported in a 2019 study, it was found that consumers felt uncertain and bewildered about ingredient disclosures on wine, which in turn, diminished its perceived naturalness.
The wine industry did have some reasonable worries, however. It was unclear how the TTB would manage to regulate labeling on imported wines, which make up about 40 percent of the wine sold in the U.S. Crucially, the requirement for annual label updates due to vintage changes could be economically draining for the approximately 11,000 small wineries across the country. While the biggest 100 wineries, responsible for 90 percent of U.S. wine production, wouldn’t be significantly impacted financially, a tiny winery producing merely 500 to 1,000 cases annually could incur considerable costs if required to update labels yearly.
Not to be overlooked were the objections from the beer and spirits sectors, particularly from craft beer producers. These producers were against listing calorie content because hop-rich craft beers can contain up to 50 percent more calories than standard beers. They also contested the TTB’s method for determining serving sizes based on alcohol content; the higher the alcohol percentage, the smaller the deemed serving size. Most beers hold about 5 percent alcohol, yet craft brews can have much higher alcohol levels. Craft beer makers resisted the idea that a single bottle of their 9 percent alcohol beer might count as two servings, contrasting with mainstream beers of similar size being considered a single serving.
Hence, the proposal remained just a proposal until 2016.
When the TTB introduced a rule permitting optional labeling, a select few international beer and spirits manufacturers adopted it, but the bulk of wine producers chose to disregard it. This decision led to two outcomes: firstly, Kaiser of the Wine America group declared the matter resolved, with those desiring labels free to use them, while others could maintain the status quo. Secondly, individuals like Grahm believed this signaled the conclusion of mandatory labeling initiatives.
However, subsequent developments over the next few years prompted the TTB to reconsider its stance, with the two leading wine industry organizations eventually offering their backing. In 2022, three consumer advocacy organizations, including the Center for Science in the Public Interest, initiated a lawsuit against the Treasury Department to enforce the implementation of alcohol labeling proposed in the early 2000s. While legal experts were divided on the lawsuit’s potential success, the action signaled to groups like Wine America the substantial consumer interest in labeling. Kaiser noted, “All market research indicates that consumers desire this. We just need to find a method that introduces labels without economically straining the industry.”
The European Union offers an example, having mandated ingredient and nutrition labeling by the end of 2023, a regulation that also applies to U.S. wines sold within its borders. To alleviate the financial burden on smaller wineries, the EU adopted a UPC code system that links to a winery’s website. This code remains the same across vintages, allowing wineries to update label information online, thus eliminating the need for new print runs.
But perhaps the most important event is the 2-year-old—and still-going-strong—wine slump and what appears to be little enthusiasm among younger cohorts for red, white, or anything else. Mok says those younger consumers prefer ingredient transparency, especially for things like added sugar and nonvegetarian ingredients. Not surprisingly, two urban myths have emerged in the past decade or so, directly related to the lack of labels: that wine is full of added sugar, when, in fact, most of the sugar disappears during fermentation; and that wine uses animal products for filtering, when almost all wine is filtered through a gravel-like product called bentonite.
So where are we today? How soon can you expect to see a proper label on your favorite bottle? The TTB has outlined a process to first add fact boxes and allergen warnings, followed by ingredient labels. It includes a period for public comment as well as what are called listening sessions, during which TTB staff can talk to producers about the proposal. The timeline is vague, says Kaiser—maybe by the end of 2025, maybe longer. And it could also change depending on the results of the presidential election in November; a GOP victory could further slow the process.
For those of us who have been waiting two decades for labels, this isn’t the best news. But a process is more than we’ve had, and as long as we keep the process moving, we can get the change we want—and that the wine business needs. Just think: In a few years, you might be able to gaze into your evening glass and fully appreciate what’s in there—lovingly harvested grapes, fish bladder derivatives, and so much more besides.
Revealed: The Price of a Beer at Michigan Football Games
ANN ARBOR — As the Michigan Wolverines defend their national championship title at the season opener this month, fans at Michigan Stadium will, for the first time, be able to purchase alcohol during the games.
An individual involved in the new arrangement discussed the details with MLive on Tuesday.
Attendees can look forward to a selection that includes beer, wine, and several canned cocktails available at various concession stands throughout the stadium. A more extensive bar service will be provided at the club and suite levels, featuring offerings from five different Michigan breweries such as Founders, with two based in Ann Arbor, and at least one imported beer option.
According to Michael Jordan, the general manager of Sodexo, which manages food services for Michigan athletics, a 16-ounce beer will be priced at $12.25. He is not affiliated with the famous Michael Jordan known for the logo on the Wolverines’ uniforms.
A glass of wine served from a box will cost around $10. The price of a canned cocktail, similar to a High Noon, is still to be determined but might be approximately $15.
At Michigan Stadium, while gates and many concessions open two hours before kickoff, alcohol sales will not begin until one hour prior to kickoff and will cease early in the fourth quarter.
During the eight home games this fall, alcohol will be available at various locations around the Big House, excluding the main concession stands which were traditionally manned by volunteers from nonprofits for fundraising purposes, such as church groups or Boy Scouts. According to Jordan, these groups have raised about $2,000 per game; last season, Michigan distributed over $1 million to these groups, and there is currently a waiting list for game day volunteering opportunities.
As per NCAA regulations, nonprofit organizations are prohibited from selling alcohol at events, resulting in 400 dedicated staff members who will handle alcohol sales at the Michigan Stadium. These concessions might also offer certain snacks, like peanuts.
Managing beer sales in an almost century-old stadium that accommodates around 110,000 fans per game presents unique challenges, such as the absence of a walk-in refrigerator. To address this, Sodexo will need to hire extra equipment to facilitate the new service.
Research indicates that making alcohol available at sports events can diminish the incidence of alcohol-related problems. This is thought to be because fans may not feel compelled to excessively pre-drink before attending. However, concerns remain. At Michigan Stadium, proof of age will allow a patron to purchase no more than two alcoholic beverages at a time and they will be given a wristband to help staff monitor alcohol consumption in the seating areas. Additionally, vendors will be trained to recognize when they should refuse to serve more drinks to a fan.
This year marks the first occasion that Michigan has sold alcoholic beverages at Crisler Center and Yost Ice Arena events starting in February. According to Jordan, the introduction was successful with few issues arising and he observed an increase in the lively atmosphere during hockey matches due to the availability of beer.
With the introduction of alcohol at Michigan Stadium, an escalation in excitement is inevitable.
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Heroic Rescue Pup “Whiskey” Saves Family from Devastating House Fire
The phrase “who rescued who?” resonates deeply with the tale of the courageous dog Whiskey. Initially saved by a family, Whiskey reciprocated by alerting them when smoke started filling their home.
Tasting Notes and Review: Knob Creek Bourbon Meets Rye Whiskey
As major players in the American whiskey sector explore new trends, the concept of combining bourbon and rye, frequently called “Bourye,” holds significant allure. This term, originated by Utah’s High West with its annual release, merges two traditional American distillery products without requiring significant investment in research and development. Although crafting a bourbon-rye blend could involve complex processes like additional aging post-blending, many distilleries choose to mix finished batches of bourbon and rye, creating a new product for the market. Ideally, such a product might offer insights into the distillery’s own spirits, though it may not fulfill this potential universally. This seems to be the case with Jim Beam’s new Knob Creek Bourbon x Rye Whiskey, where the blend seems more opportunistic than a perfect matrimony of flavors.
The idea of a Bourye from Jim Beam isn’t unappealing. However, the decision to base it on their established Knob Creek lines perhaps lacks creativity from an artistic perspective. It reflects an easily made business decision, combining only the flagship Knob Creek Small Batch (9 Year) Bourbon and Knob Creek (7 Year) Straight Rye. This approach might remind some of Smucker’s Goober Grape, where peanut butter and jelly are combined in a single jar—an idea interesting yet lacking inventiveness. There’s potential for something more imaginative.
Perhaps my expectations are unfairly high, and maybe I’m not giving enough credit to the company. Nonetheless, the Knob Creek Bourbon x Rye triggers some disappointment in me—I hoped for a blend that diverged more from the standard offerings. However, one notable aspect of this whiskey is its 56.5% ABV (113 proof), quite a bit higher than the usual 100 proof typical of most Knob Creek variants, which might indicate that the bourbon part of the blend (30%) was added at near cask strength. Priced at $45 MSRP, it still offers good value, characteristic of the Knob Creek range. In my view, the Knob Creek 12 Year Bourbon especially stands out as a top value in the American whiskey scene.
Let us proceed to explore the flavors of this Knob Creek Bourbon x Rye Whiskey fusion.
The aroma presents a dominant herbal quality, a characteristic I pinned down before learning rye whiskey constitutes 70% of this blend. Notable are vibrant citrus tones and lighter notes of candied nuts, honey, and traces of roasted oak, paired with a subtle red fruitiness typical of mature Beam bourbon. Distinct earthy spices like fennel or anise emerge prominently, accompanied by a robust kick of pepper. There’s also a noticeable presence of ethanol, which slightly stings as it dissects the nuanced fragrance.
Tasting it, the citrus note reappears, surrounded by a diverse array of peppercorns, light honey, and caramel. Interwoven are occasional hints of leather and a more pronounced herbal savoriness, enhanced with sporadic bursts of red fruit and a touch of charred firewood. The whiskey’s strength is palpable, especially in the lingering, spice-dense finish dominated by cinnamon red hots. Despite my curiosity about a potential reduction to Knob Creek’s typical 100 proof, such a change might not align with the desires of most American whiskey enthusiasts who favor strength in their spirits. Increased rye content in this blend lends a somewhat heated sensation.
From a constructive standpoint, this fusion isn’t flawed. It’s hard to critique the Knob Creek Bourbon x Rye for its quality constituents. Yet, it feels slightly mismatched to me. Either the bourbon or the rye might offer more fulfillment if featured solo. This collaboration doesn’t necessarily enlighten us with new insights about the brands involved. Ideally, it should highlight an element making the familiar profiles seem novel or distinctive. Instead, it underscores the solid foundation of Knob Creek’s mainstay products. Still, priced at just $45 for a “limited edition” offering, the risk is minimal. Fans of Knob Creek’s original lineups might appreciate this variant with little financial outlay.
Distillery: Jim Beam
City: Clermont, KY
Style: Kentucky straight blended whiskey
ABV: 56.5% (113 proof)
Availability: 750 ml bottles, $45 MSRP
Jim Vorel is a staff writer at Paste specializing in beer and spirits. Follow his beverage-related posts by following him on Twitter.
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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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