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How a Moonshining Grandmother Inspired an Entrepreneur to Start a Rum Business
Sofia Deleon has launched her own rum, Tenango, after being inspired by her great-grandmother.
A Philadelphia entrepreneur has taken her great-grandmother’s legacy of making moonshine and created her own rum company.
Sofia Deleon, of El Merkury restaurants, just launched Tenango Rum earlier this year. Born and raised in Guatamala City before coming to the United States in 2012, Deleon always heard stories about her great-grandmother in the 1920s. “My tatarabuela used to make cusha, which is a Guatamalan version of moonshine that’s made with corn and sugarcane,” Deleon says. “I thought it was very inspiring, and it led me to follow in her footsteps.”
So Deleon says she decided that for her next entrepreneurial venture, she decided to investigate rum. “Growing up in Guatamala, I saw a disconnect between how Americans see rum and how the rest of the world sees rum,” Deleon says. “Most Americans associate with super sweet, hangover-prone tiki drinks that come with an umbrella that they’re most likely drinking on vacation.”
But rum, she says, can be so much, much more. “I want to reshape that perception of rum,” Deleon says.
Tenango is a 100 percent, single source rum, and it is crafted at a Guatamalan distillery. Made with grade A molasses on a column still using a traditional, Spanish method, it is aged in American white oak barrels.
The depth of the flavor, she says, distinguishes it from other rums, but its packaging is also distinctive.
“When I went back home and embarked on this rum journey, I wanted my product to extend beyond a great liquid,” Deleon says. “My larger goal was to give back and represent Guatemala in the best way.”
“To me, nothing says Guatemala more than the colorful weavings found all over the country so I thought ‘How can I best incorporate them in my bottle?’” she adds.
Driven by this thought, Deleon mobilized a cooperative of Mayan ladies, who manually make each cover for every bottle. “Observing a label that says ‘handmade,’ is one thing but to actually see it being weaved on a foot loom is truly enchanting,” she states. “The first time I saw the process first-hand, I was determined to keep this art form alive through my product.”
Deleon’s connection to one of these women transpired through her father, a resident of Guatemala. “He succeeded in establishing the needed trust for this project to flourish,” she narrates.
Subsequently, Deleon collaborated with a local designer renowned for his work with conventional tejidos or Guatemalan fabric. “We certainly went through numerous iterations prior to achieving the perfect fit for the bottle,” she gives voice to her experience.
Deleon expresses her fondness for enjoying Tenango pure, especially during her post-work relaxation, but also loves it in cocktails. “At a restaurant, I’m particularly excited to taste the various spirit-forward recipes crafted by bartenders,” she shares. “The Carajillo happens to be one of my favorites for dessert as the coffee tones beautifully complement those of the rum.”
Currently being distributed in Pennsylvania and New Jersey, Tenango, priced at $49.99 per bottle, has future expansion plans as per Deleon. “My intention behind creating Tenango was similar to El Merkury. I wanted a superior representation of Guatemala, an exceptional place with abundant offerings, which is often negatively portrayed in the media,” she conveys.
Orioles’ Opening Day Brings Free Beer, a Wedding, and Fresh Baseball Perspective for Fans
Several hours before the game started, Will Rice and Sebastian Tirado made their way down behind home plate to watch the players’ training — thoroughly immersed in the March baseball atmosphere. As a prior season ticket holder for 12 years with 18 opening days under his belt, Rice has been a frequent visitor to Oriole Park at Camden Yards since its inception in 1992.
48-year-old Rice pointed towards the standing-room area above the right field wall, reminiscing over his experiences from the stadium’s first opening day three decades back. He was sharing these memories with Tirado just the other day — drawing parallels between the top players of then and now, and the electricity in the air during the first game with a crowd of 44,568 spectators. The unique thrill of a fresh start for his favorite team was something he could still feel, much like the current Thursday.
“There’s a great sense of anticipation here,” Tirado added. He revealed that his friends, who usually preferred to stay at home and watch game highlights, are now keenly messaging their group chat wanting to know who all will be present at the ballpark. According to Tirado, the Orioles of 2024 have sparked a belief that they “might cause significant impact — not just over a single season.”
Photos of Baltimore Orioles’ opening day 2024
Thursday’s opening day follows a hectic offseason. A new ownership group is in place, headed by Baltimore billionaire David Rubenstein. It promises a new lease ensuring a minimum of 15 and potentially 30 more years of Oriole baseball at Camden Yards, a new top-of-rotation ace in Corbin Burnes, and elevated playoff expectations.
The excitement was palpable well before the start of the game. The Orioles triumphed 11-3 over the Los Angeles Angels in front of a sold-out crowd of 45,029 fans.
While Rice and Tirado observed the Orioles’ rising stars during batting practice, numerous fans started their day by partaking in the celebrations at Pickles Pub across the street, densely packed into the dimly lit bar.
Those who arrived at the Washington Boulevard bar at just the right moment were greeted with a complimentary Coors Light, courtesy of the new Orioles ownership. Tom, a customer at the bar with a beer in hand, proudly displayed a selfie he captured with Michael Arougheti, a member of Rubenstein’s ownership group.
New @Orioles ownership just bought everyone beer at Pickles Pub pic.twitter.com/0tcvkCIT59
— Khiree Stewart (@khireewbal) March 28, 2024
Chants of “Let’s go O’s” rang out through the packed establishment as bartenders handed out beer that was charged to the Orioles’ tab. “The Angelos family would never do that,” Tom said. “It was an Orioles Magic kind of moment.”
Back across the street in right field, the same spot Rice watched from 32 years ago, came another magical moment: A literal tying of the knot between two transplant Orioles fans.
Timm Gillette, aged 48, encountered Tassie Zahner, his current spouse aged 45, back in 2018 while he was employed as an axe-throwing coach at Urban Axes. Zahner was in Baltimore on a family visit from Ypsilanti, Michigan, the birthplace of Gillette. They were raised merely 25 miles apart. The couple’s first date happened to be the Orioles Hawaiian shirt giveaway game in 2018.
Roughly three weeks before, the couple solidified their marriage arrangements: getting hitched at Camden Yards on the opening day—a game for which they had secured tickets as soon as they were available in January. The pair have attended every Hawaiian shirt giveaway day since their first in 2018, and they chose to wear the original shirts for their outfield service on Thursday, marking a bond that has strengthened their support for O’s.
I happened to gatecrash a pre-game wedding in right field. This is where Tassie and Timm, who had their first date back in 2018 at the Hawaiian shirt giveaway game, decided to get married just before the opening match of the day.
“I hereby declare you officially married, let’s commence the game!” pic.twitter.com/sfXJk5WLsG
— Sam Cohn (@samdcohn) March 28, 2024
“Knowing the history of Camden Yards and what it did for Major League Baseball,” Gillette said, “It was really easy to become so built into the Orioles fan base.”
Both their parents are home in Michigan, paying to watch the game on TV. Gillette and Zahner won’t make it on the stream for family to see but their new stage of life will forever coincide with what Rubenstein and the Orioles are aptly dubbing the organization’s “Next Chapter.”
It’s that mantra and each of the coinciding changes that have fans eager to get this season underway.
Steve Hoeck and Dale Rothe, lifelong fans from Maryland, now in their early 40s, expressed that it feels more authentic this year than the last in Pickles.
“Without any negative comments, all I can express is my excitement over our new ownership,” Hoeck stated. Rothe was a bit more direct in his evaluation of the past management, Peter followed by John Angelos. “Appreciative of him acquiring the team a century ago, but he didn’t make any significant contributions to our progress.”
Contradicting his friend, Hoeck conveyed that John Angelos factored more on the business side while Rubenstein seems more of a devotee. This is their preferred setup.
Gordan Lander, a 25-year-old who previously gained fame for making a rug for Ravens quarterback Lamar Jackson in November, also commissioned a similar carpet for Gunnar Henderson. He is optimistic about Rubenstein’s projected readiness to extend the present young core and invest in recruiting outside talent.
“I am eagerly awaiting the day I receive a notification that reads: ‘Adley Rutschman, 10 years, $130 million,’” expressed Gordan. The frequent uncertainty, caused by the constant questioning of whether great players would stay or be traded, always affected him negatively.
However, he believes the new ownership signals a permanent resolution, validating his statement, “It feels like we are here to stay.”
John Hargett, attended his second opening day alone in the bleachers. This time though, his 12- and 14-year-old sons accompanied him, who were by the field for batting practice. Even though Hargett originates from North Carolina and was raised in Pennsylvania, he embraced the fandom passed down from his Baltimore-rooted father. His children are also nurturing their O’s fandom in Greensboro, North Carolina. They undertook a collective journey up north on Wednesday night.
Previously, the family has watched a lethargic Orioles’ performance together which led Hargett to question, “Why have I subjected you guys to this?” However, he now believes the team has turned a corner.
Orioles fans cling on to the hope that young superstars like Rustchman and Henderson, the current American League Rookie of the Year, pledge their loyalties to the orange and black for the foreseeable future. The fans express immense gratitude as the Orioles confirm a long-term lease this offseason, ensuring their stay in Baltimore for many more years to come.
During the media interview on Thursday morning, Rubenstein stated, “A World Series cannot be won without a fan base that is passionately invested in the team’s success.”
On Opening Day, fans displayed their dedication and love for the team. Waving their orange towels and enthusiastically singing along to every lyric of ‘Thank God, I’m a Country Boy,’ the seventh-inning stretch song by John Denver, they manifested their affection and care for this team, perhaps more than ever before.
Governor DeSantis Greenlights Oversized Wine Bottles in Florida: Uncorking a New Bill
Floridians will soon be able to buy giant bottles of wine – up to 15 liters in volume – under legislation signed into law Thursday by Gov. Ron DeSantis.
The formidable 15-liter bottles, dubbed Nebuchadnezzars, should be on shelves when the law takes effect on July 1.
Florida law has barred commercial sale of wine bottles larger than one gallon, unless it’s sold in reusable 5.16-gallon containers, or about 20 liters. But Nebuchadnezzars, tower-like bottles of wine, are sought after by some consumers for weddings, anniversaries or just bling.
“There was really no public policy reason why we should have this (previous) regulation and this is a regulation that had been in place for many, many decades,” DeSantis said at a bill-signing ceremony in Wine Watch, a Fort Lauderdale wine shop.
DeSantis added that “this is an example of us cutting unnecessary red tape,” while praising the persistence of state Rep. Chip LaMarca, the Fort Lauderdale Republican who’d been trying to get the measure (HB 583) through the Legislature since 2021. And former state Sen. Jeff Brandes, R-St. Petersburg, had carried a similar bill for years before that.
Cheers!DeSantis signs bill to allow sales of bigger bottles of wine
LaMarca said he’d confronted industry and consumer opponents to the bottle expansion. But he pointed to a symmetry of events that may have helped push this year’s bill across the finish line.
“This is an Italian-American owned business, an Italian-American governor and an Italian-American state representative. Wine is a big part of our culture, whether it’s the American side or the Italian side,” LaMarca said, who said he went to high school with Wine Watch owner Andrew Lampasone.
The new law also permits smaller big bottles, which include 4.5-liter, 6-liter, 9-liter, and 12-liter sizes.
Before pivoting his attention to wine, DeSantis extolled a couple of courtroom triumphs from the previous day, allowing him to throw some jabs at his favored targets: The news media and his political adversaries.
A federal tribunal composed of three judges upheld a congressional redistricting plan that DeSantis pushed through the Legislature in 2022. This plan had been challenged on the grounds of racial discrimination for eliminating a district in North Florida, which a Black Democrat had long held.
The tribunal ruled with a unanimous Agreement that opponents, which included Common Cause Florida and the state’s chapter of NAACP, did not substantiate that the state lawmakers acted out of racial malice. However, the judges decided not to determine whether DeSantis may have been motivated by race.
DeSantis applauded the ruling, countering critics who assumed the congressional plan would be rejected.
“There’s no shortage of people trying to offer analysis,” DeSantis stated. “However, when it comes down to it, their assumptions turn out to be baseless. … We were correct in asserting that the courts would uphold the constitutionality of (the map).”
The governor also reiterated his ‘gnashing of teeth’ rhetoric as he mocked those who criticized his decision to revoke the autonomous status of Walt Disney World two years prior. This punitive measure was taken in response to the company’s opposition to the state’s parental rights law, which detractors have labelled as the “Don’t Say Gay” law.
A resolution between Disney and the state was agreed upon this Wednesday, thus concluding two years of legal proceedings.
Under the deal, the company abandoned development agreements it made just before the state takeover. A comprehensive plan from 2020 will continue to be in effect, a provision helpful to the company, but the new DeSantis-backed board can still make changes to it.
“Right on parents’ rights, right on changing the local government and right that all the covenants and development agreements made at the 11th hour are null and void,” DeSantis said. “You saw a lot of gnashing of teeth last year. Now you don’t hear as much.”
John Kennedy is a reporter in the USA TODAY Network’s Florida Capital Bureau. He can be reached at jkennedy2@gannett.com, or on Twitter at @JKennedyReport.
Expert Guide: When Should You Put Vodka in the Freezer?
You may have heard that you should never store vodka in the freezer because its low freezing point will impact the taste and viscosity of the drink. However, one expert’s advice may make you revise that rule to read “almost never” instead, as they presented one important exception.
Molly Horn is the manager of cocktail strategy at Total Wine & More, so it’s fair to say they know their tipple. Mashed asked Horn if vodka should ever be stored in the freezer, and they said, “If you love martinis, I think storing a bottle of vodka in the freezer […] is an excellent choice.”
Freezing vodka, in general, makes it thicker (because water and ethanol have different freezing points) and can negate the more subtle aspects of its flavor. This isn’t ideal if you’re drinking it neat, but it can actually help with getting the perfect texture for a martini. What is viscous to neat vodka is silky to a martini. Horn recommends using “winter wheat vodka, which has that beautiful silky-smooth texture especially right out of the freezer.” Masking the vodka’s taste can actually help if you want to draw attention to other ingredients, such as vermouth in a classic vodka martini or any other extras you’re using in your martini recipe.
Read more: Popular Vodka Brands Ranked From Worst To Best
While chilling vodka in the freezer is great for martinis, Molly Horn doesn’t recommend it for everything. “If you’re into more refreshing, citrusy cocktails — or simple highballs, like vodka sodas and tonics, I would say keep that bottle on your backbar until you’re ready to pour,” they told Mashed. If you’re making a refreshing Cosmopolitan, for example, be sure to keep your vodka firmly out of the freezer. The cranberry juice and Cointreau liqueur will provide the necessary silkiness, and since a Cosmo is technically a sour you won’t want to mask the vodka’s natural burn.
If you want to take it further and really focus on how the subtle taste of vodka combines with other elements of a cocktail, note that some mixologists have taken to preparing cocktails entirely off the backbar. Scaffas, or room temperature cocktails, are served sans ice, minimizing dilution. Because the primary focus of scaffas is on getting the best taste out of your alcohol, it’s best to apply this rule to cocktails that combine different spirits. This works best with whiskey-based cocktails as the best way to sample whiskey is at room temperature. However, there’s nothing stopping you from experimenting with a vodka-based Black Russian or Appletini.
Read the original article on Mashed.
From Moonshining Grandmother to Rum Entrepreneur: A Unique Business Origin Story
Sofia Deleon has launched her own rum, Tenango, after being inspired by her great-grandmother.
A Philadelphia entrepreneur has taken her great-grandmother’s legacy of making moonshine and created her own rum company.
Sofia Deleon, of El Merkury restaurants, just launched Tenango Rum earlier this year. Born and raised in Guatemala City before coming to the United States in 2012, Deleon always heard stories about her great-grandmother in the 1920s. “My great-grandmother used to make cusha, which is a Guatemalan version of moonshine that’s made with corn and sugarcane,” Deleon says. “I thought it was very inspiring, and it led me to follow in her footsteps.”
So Deleon says she decided that for her next entrepreneurial venture, she decided to investigate rum. “Growing up in Guatemala, I saw a disconnect between how Americans see rum and how the rest of the world sees rum,” Deleon says. “Most Americans associate with super sweet, hangover-prone tiki drinks that come with an umbrella that they’re most likely drinking on vacation.”
But rum, she says, can be so much, much more. “I want to reshape that perception of rum,” Deleon says.
Tenango is a 100 percent, single source rum, and it is crafted at a Guatamalan distillery. Made with grade A molasses on a column still using a traditional, Spanish method, it is aged in American white oak barrels.
The depth of the flavor, she says, distinguishes it from other rums, but its packaging is also distinctive.
“When I went back home and embarked on this rum journey, I wanted my product to extend beyond a great liquid,” Deleon says. “My larger goal was to give back and represent Guatemala in the best way.”
“To me, nothing says Guatemala more than the colorful weavings found all over the country so I thought ‘How can I best incorporate them in my bottle?’” she adds.
This question led Deleon to create a co-op of Mayan women, who handcraft each cover of every bottle. “It’s one thing to see a tag saying ‘made by hand,’ but to see it woven in a foot loom is something really magical,” she says. “The first time I witnessed the process in-person, I decided I wanted to do everything possible to keep this art alive through my product.”
Deleon was connected to one of the women through her father, who lives in Guatemala. “He managed to build the trust that was needed to allow this project to succeed,” she says.
Deleon then worked with a local designer known for working with traditional tejidos or Guatemalan fabric. “We must have gone through dozens of iterations until we got it to finally fit the bottle,” she says.
Deleon expresses her fondness for savoring Tenango neat, particularly after a hard day at work. However, she also appreciates it in cocktail concoctions. She says, “At the dining establishments, it captivates my curiosity to explore the various mixologist innovations around spirit-forward recipes. Interestingly, one dessert drink that stays close to my heart is Carajillo, as the coffee elements dovetail beautifully with the rum’s attributes.”
Currently, Tenango is available for purchase in Pennsylvania and New Jersey at an offering price of $49.99 per bottle. For its future trajectory, Deleon is optimistic about broadening the reach. She adds, “Akin to El Merkury, Tenango is a byproduct of my aspiration to portray Guatemala in a better light, which despite being a spectacular nation with rich offerings, is frequently misrepresented negatively in the press.”
Experts’ Guide to Chicago’s Top Wine Destinations: From Wine Bars to Fine Dining
During his free time, the former Michelin-starred Elizabeth’s wine director and sommelier based in Chicago, Derrick Westbrook, would likely be expected to unwind in similar high-end locations.
Westbrook confesses that after several years of service in restaurants, he relishes the unique perspective of being a fine dining guest. Nonetheless, Westbrook does not usually patronize venues boasting extensive assortments of classified Bordeaux or high-end steakhouses with a specialty in cult Napa cabs, when he’s off-duty.
“I’m probably most apt to be having wine or beer at the Bronzeville Winery,” declares Westbrook. “My judgment may be slightly skewed because I developed the wine list there.” Westbrook, however, finds Bronzeville to be an inviting and jovial location where he loves to bring friends, who may or may not know anything about wine.
Westbrook states as a principle, “I have a preference for places that are subtly intelligent. Places that prioritize excellent food and beverages.” He finds himself attracted to bars and restaurants with wine lists that “are well-considered and selected by someone who genuinely understands and is passionate about wine.” He prefers places that don’t require discussions about appellations or classifications, he adds.
Bronzeville showcases a unique and intelligent collection of wines. You might not find Champagne, but you could discover Thierry Tissot’s 2018 extra-dry rosé, a méthode traditionelle sparkling mix of gamay and mondeuse from Bugey in eastern France. Instead of usual Cabernet Sauvignon from California or France, there’s a vintage 1995 Quinta do Poço do Lobo from Bairrada, Portugal. There are numerous wines, “that wouldn’t typically be poured elsewhere,” states the sommelier. These are unique or aged wines that need attentive staff to showcase them consistently. Many of the wines are offered by the glass or in affordably priced flights. It’s a location that invites exploration of new and distinctive wines without much investment.
The chance to uncover small, family-run producers who are not part of mainstream or industrial beverage production attracts industry experts. This is conveyed by Dila Lee, a sake and spirits manager in Chicago for Komé Collective, which imports premium Japanese beverages.
Lee, with years of restaurant management experience in Chicago and San Francisco, now spends most of her time traveling across the country visiting restaurant accounts. In her spare time, she’s attracted to places where the beverages “narrate the tale of their origin and the people who create them,” and where “the staff are truly enthused about them.”
For more than twenty years, Webster’s Wine Bar has been a reliable spot for Chicago’s wine and beverage industry, according to Lee. The cozy Logan Square venue, which moved from its original Lincoln Park location in 2014, “is an industry playground,” adds Westbrook. Webster’s Wine Bar is where sommeliers go to immerse themselves in their craft. However, it’s not famous for grand-cru Burgundy or grande-marque Champagne, instead, it’s known for wines like Louis-Antoine Luyt’s El Mismo from Chile’s Maule Valley, and J.B. Becker’s Wallufer Walkenberg Spätlese Riesling from the Rheingau, a graceful wine produced by one of Germany’s most elusive winemakers.
BYOB nights are a common occurrence when beverage professionals gather, as shared by Eduard Seitan, a renowned sommelier and associate of One Off Hospitality. One Off Hospitality runs nine prestigious eateries in Chicago such as avec and Publican Quality Meats.
Seitan has been hosting routine BYOB dinners at Four Seasons Dumplings located in Bridgeport for some time now. This venue is his favorite spot for entertaining visitors or hanging out with buddies. Despite the lack of an enchanting ambiance, the place offers delectable, authentic Chinese cuisine. He mentions that it’s an exceptional chance to share exquisite bottles with individuals who are knowledgeable and also love good quality wines. The cost usually doesn’t exceed $25, which includes a hefty tip. His only demand is that each guest must bring a bottle of natural wine.
Natural wines are unquestionably loved by beverage professionals in Chicago. Seitan mentions that many of them have championed this for two decades. The natural wine trend that originally emerged in cities like New York, Paris, and San Francisco finally made its way to Chicago. Seitan adores the exciting and delicate umami flavors he finds in natural wines. Additionally, the growing fondness for these wines coincides with the beverage industry’s increasing endorsement of regenerative farming practices and least interventionist production techniques.
For those who think the above is too overbearing, Westbrook suggests trying Easy Does It located in Logan Square. It’s a natural wine bar and lounge that puts great emphasis on fun. They hold an open-jam session every Monday, have a DJ booth, and a raw-bar pop-up on the patio on Sundays. “If you’re in search of something funky, they truly embrace that style” he quotes. “For me, it’s always a pleasure to sample an array of these wines and exercise my brain.”
Easy Does It also serves an excellent selection of beer, cider, kombucha and cocktails. “Chicago’s dining scene has grown so much in the past decade,” says Lee. “It’s not just about really cool wine lists, but craft cocktails and beer, spirits and sake, too, but all done really well,” she says.
As a sake specialist, Lee favors Jinsei Motto, the sushi bar and izakaya housed in the CH Distillery (home to the Chicago icon, Jeppson’s Malört). Located in the West Loop, “it’s the largest by-the-glass sake program in Chicago by far,” says Lee, but more importantly, it’s a place where the list is “dynamic and constantly evolving,” a rare chance in America to catch up on the latest sake trends from Japan.
Bronzeville Winery (Bronzeville)
4420 S. Cottage Grove Ave., 872-244-7065, bronzevillewinery.com
Easy Does It (Logan Square)
2354 N. Milwaukee Ave., 773-420-9463, easydoes.it
Four Seasons Dumplings (Bridgeport)
3205 S. Halsted St., 312-265-0568, 4seasonsdumpling.com
Jinsei Motto (West Loop)
564 W. Randolph St., 312-884-9602, jinseimotto.com
Webster’s Wine Bar (Logan Square)
2601 N. Milwaukee Ave., 773-292-9463, websterwinebar.com
Apolonia (South Loop)
Apolonia is South Loop’s popular Mediterranean restaurant. Lee describes wine director Jelena Prodan’s wine list as “an open box” of these “extraordinary, hidden gems in the wine world.” There’s a vast selection of wines by the glass, “both classic and nouveau regions, in all kinds of styles and different producers” so “there’s something for everyone, wine nerds, the natty orange-wine crowd or even the fine-wine snobs,” Lee says.
2201 S. Michigan Ave., 312 363 2431, apoloniachicago.com
avec (River North)
Seitan, a father to a 2-year-old and a volunteer pilot for the charitable animal rescue organization Pilots N Paws, finds his evenings quieter than before. He spends his weekends indulging in brunch at his own dining place, avec River North, with his family and friends. He boasts of it as the city’s top brunch spot. Mimosas and bloody marys are a brunch favourite, yet Seitan also recommends avec’s unique and affordable wines; like the Portuguese red field blend, Casa de Mouraz’s Chibu, made with almost 20 different kinds of red and white grapes, or Tchotiashvilli Kisi, a Georgian orange wine which is fermented in qvevri, old amphorae.
141 W. Erie St., 312-736-1778, avecrestaurant.com
Miru (Lakeshore East)
Miru is a Japanese restaurant located on the 11th floor of the St. Regis Chicago, opened last spring. It boasts a 12-seat marble sushi bar. Kat Hawkins, its wine director, is lauded for her meticulous pairing of wine with Japanese dishes. Lee shares that ensuring the wine acts as the best supporting actor to these dishes and flavors is a challenge considering the subtlety of fresh ingredients and deeply flavored umami components inherent to Japanese cuisine.
401 E. Wacker Drive, 312-725-7811, mirurestaurant.com
Nine Bar (Chinatown)
Seitan loves this craft cocktail bar hidden behind the Chinatown mainstay Moon Palace Express. Lily Wang and her partner, Joe Briglio, run the second-generation enterprise, which her parents ran for over 30 years. It’s the kind of place where “everything about their cocktails just feels perfect, where sweetness and acidity, everything is just in balance,” Seitan says.
216 W. Cermak Rd., 312-225-4081, ninebarchicago.com
Printers Row Wine Shop (South Loop)
A neighborhood wine shop since 2004, Printers Row is also a beer and wine bar specializing in low-intervention wines, unique spirits and local craft beer. “It’s one of the places I recommend the most,” says Westbrook. “The wine list is really cool, it’s unpretentious and homey, but you’re going to find really dope stuff,” including some “unique wines from Central and Eastern Europe that I love.”
719 S. Dearborn St., 312-663-9314, printersrowwine.com
Proxi (West Loop)
Proxi is a culinary tribute by Chef Andrew Zimmerman to the street foods he has encountered on his journey. The focus is particularly on Wine Director Alex Ring’s beverage menu characterized as “diverse yet tightly curated” which includes wine, craft cocktails, beer, and sake. This borderless cuisine provides an extraordinary chance to pair and experience a versatile range of unexpected flavor combinations.
565 W Randolph St., 312-466-1950, proxichicago.com
Soif (Logan Square)
The “speakeasy-like wine bar” Soif, is hidden in a basement that can be accessed via an unmarked staircase in its sister restaurant, the Roman cucina Testaccio, as per Seitan. The wine list predominantly features French wines and is surprisingly affordable, emphasizing small producers and natural wines.
2456 N. California Ave., 773-895-6558, soifchicago.com
Anna Lee Iijima is a freelance writer.
Unveiling the Production Process of Non-Alcoholic Beer
The progress in the production of non-alcoholic beer over recent years is truly remarkable. There was a time when your choices were limited to brands like O’Doul’s. However, now, there’s a wide variety of non-alcoholic beer options, including pilsners, IPAs, porters, and stouts. But what is non-alcoholic beer, and how is it produced?
Interestingly, there isn’t a single answer to that. Non-alcoholic beer, legally containing up to 0.5% ABV and thus distinct from alcohol-free beer, which contains 0.0% ABV, can be produced in two ways. It can be made either without any alcohol or with the alcohol subsequently removed. Both methods have their pros and cons. Quite amusingly, it’s mostly the beers produced without alcohol that end up containing 0.5% ABV. In contrast, beers that have their alcohol removed are more likely to be genuinely alcohol-free.
Discover more: 10 Of The Healthiest Beers You Can Drink
To comprehend this, it’s helpful to understand the beer-making process. Initially, the grains used for the beer, like barley, wheat, or rice, are ground and combined with hot water. The mix is left to steep until it forms a dense sludge called mash. The remaining liquid is then strained out and boiled, with different varieties of hops added to achieve the desired flavor. The liquid is later cooled and placed in a fermentation chamber, where yeast is introduced. The yeast is crucial as it converts the sugars in the mixture into alcohol. The beer is then aged— the duration varies on the beer type. The key point here is the yeast phase, as that’s when the beer gets its alcohol content.
One method involves brewing beer without alcohol from the start. This is a cost-effective approach as it doesn’t necessitate expensive apparatus. It does, however, require time and meticulous attention during mashing to ensure the resulting sugars don’t contain maltose – the primary sugar that changes into alcohol during fermentation. However, the process still creates other sugars which do convert into alcohol, albeit in minuscule quantities. This is how you acquire non-alcoholic beer that still contains trace amounts of alcohol.
On the other hand, de-alcoholization is more likely to yield completely alcohol-free beer. There are two core methods here; they require specific equipment which is by no means inexpensive. The more traditional method is vacuum distillation, where the beer is heated in a vacuum causing the ethanol to evaporate, much like the process used in distilling spirits such as vodka.
The second method is reverse osmosis. This somewhat more complex approach employs pressure to force the beer through a fine membrane, isolating water and alcohol from the beer and retaining only the beer flavor. This results in non-alcoholic beers that taste more beer-like. Water is reintroduced to the mixture later, making this the most effective technique for producing alcohol-free beer. However, the downside is the requisite high-cost apparatus.
All these methods successfully produce non-alcoholic beer. The choice of method hinges on the preference of the brewer and the taste appreciated by the consumer.
Read the original article on Daily Meal.
Jim Morrison’s Preferred Choice of Whiskey: The Classic American Favorite, Jack Daniel’s
Every magnificent poet has a preferred elixir that invigorates their thoughts and contributes to their creation of beautiful lines that we enjoy singing or reciting. Jim Morrison, the lead vocalist of The Doors, was truly a poet, and his chosen muse was whiskey. However, his brand of preference was not the kind appreciated by soft sour aficionados, nor was it a boutique craft brand. Intriguingly, it is a brand that Frank Sinatra also enjoyed. Morrison was an admirer of Jack Daniel’s whiskey.
The vocalist’s fondness for this spirit is echoed in The Doors’ “Alabama Song (Whiskey Bar)” where the initial verse commences with, “Well, show me the way to the next whiskey bar, Oh don’t ask why.” While it is known that he also partook in Irish whiskey, as shown when he shot the cover for his final album, “L.A. Woman,” and even savored some Chivas, the allure of Jack Daniel’s remained unabated. The question is, what made this brand so irresistible to a soulful crooner like Sinatra and Morrison, the frontman of a psychedelic rock band?
Read more: The 27 Best Bourbon Brands, Ranked
The history of Jack Daniel’s whiskey is intertwined with the world of music. It began when the original creator of the spirit established his White Rabbit and Red Dog saloons in 1892 in Lynchburg, Tennessee and formed the Silver Cornet Band to unite people through music and drink. It became fashionable and bewitched artists from each consecutive generation. Among the other greats who shared Morrison’s affection for JD are Jimmy Page, Keith Richards, Mick Jagger, and Tom Petty. Kesha even references brushing her teeth with this spirit in her song “Tik Tok.”
What makes JD a whiskey of choice? It is often considered a good introduction for those who want to explore drinking this booze. Its price point makes it affordable and its overarching notes of caramel, vanilla, and oak keep those who enjoy this spirit coming back for more. Not to mention, per Drinks International, Jack Daniel’s ranked sixth in their 2023 annual list of bestselling American whiskey brands and has been a staple on this list in previous years as well. This classic Tennessee whiskey can be consumed straight, but it is perfect for a Jack and Coke, as well as a classic Lynchburg lemonade.
Read the original article on Tasting Table.
The Ultimate Ranking of Kylie Jenner’s Sprinter Vodka Soda Flavors
Bubbly poolside sip acquired.
Kylie Jenner is adding vodka soda to her list of growing businesses. The 26-year-old has already established herself in the celebrity beauty sphere with Kylie Cosmetics, and launched her viral clothing line, Khy, in 2023. Now, the youngest KarJenner is joining the alcoholic beverages industry with her top-tier vodka soda line, Sprinter.
The ready-to-consume cocktails are currently available in four fruity flavors perfect for spring break and summer: black cherry, peach, grapefruit, and lime. Despite the RTD canned drink market being crowded with popular choices like White Claw, LaCroix, and Truly, the Sprinter founder asserts that her product is “the best tasting vodka soda” — and she insists, “I’ve sampled a lot.”
Although some might draw parallels between her leap into the liquor business to Kendall Jenner’s, with her 818 Tequila brand, Kylie isn’t in competition with the supermodel. Rather, “Sprinter is 818’s bubbly little sister” that you bring along for picnics, backyard gatherings, and beach visits.
The canned beverages are designed for enjoyment during fun times with friends. As per the words of Chandra Richter, a beverage development expert, “Sprinter is a vodka soda in a can that turns every situation into a celebration.”
Indeed, the cans have a unique Y2K aesthetic, making them a perfect fit for any cooler. However, before you include Sprinter in your upcoming friends’ gathering, you might want to find out which flavors taste the best and if these vodka sodas live up to the hype surrounding them.
In the following, staffers from Elite Daily and Bustle take and rate every single flavor from Kylie Jenner’s Sprinter series. They range from just okay to absolutely delicious. Yes, there’s a clear victor. –Rachel Chapman, Staff Writer, Elite Daily
Generally, when vodka soda comes to mind, lime is the first flavor one might think of. Surprisingly, this was the particular flavor that most the Elite Daily staff couldn’t quite appreciate, likening it to a subpar substitute of a traditional soda.
“This seltzer tastes like someone tried to draw Sprite from memory,” says Kelsey Stiegman, Senior Fashion Editor at Bustle, Elite Daily’s sister site. Instead of being a vodka soda with a hint of lime, this is all lime.
It also leans heavily on the soda side — but that doesn’t need to be a bad thing. Despite most testers putting this one at the bottom of their list, Elite Daily’s Senior Editor of Entertainment and Dating, Sarah Ellis, enjoyed the Sprinter lime flavor, saying, “When the vibe is right for soda, this is the move.”
Most staffers said they weren’t usually fans of grapefruit, but Kylie’s version was an exception. “It was tasty, bubbly, and subtle enough to remind me of the pamplemousse-flavored LaCroix,” says Elite Daily writer Hannah Kerns.
BDG Editorial Associate Jillian Giandurco, echoed Kerns’ sentiments, adding that it’s a refreshing choice for poolside sips.
However, if you’re a real-life fan of grapefruit, this drink might not appeal to you as much. Ellis, a self-proclaimed grapefruit enthusiast, states, “This one wasn’t totally my jam.” She’d consume it if available at a party, but it wouldn’t be her top pick.
Conversely, Kylie’s Sprinter incorporates actual fruit juice, making it light and invigorating, but it’s the intense black cherry fragrance that steals the limelight. Elite Daily’s Deputy Editor of Experiences and Style, Kaitlin Cubria, remarks, “The first thing that struck me was the aroma. It had a strong black cherry scent.”
Whilst Cubria wasn’t overly taken with it, Abby Lebet, Manager of Editorial Operations at Elite Daily’s parent organization, BDG, was captivated by the “sweet (but not overly so)” black cherry aroma.
Notwithstanding the fragrance, the majority of staff concurred that the black cherry flavor is delightful, with Stiegman observing that it’s “sweeter, but equally as refreshing” as White Claw’s black cherry flavor. Even Ellis singled it out as her most liked, stating “It’s sweet and uncomplicated without any artificial taste (which is an issue I have with some other seltzers on the market).”
Kylie’s beau, Timothée Chalamet, may be most famously known for his relationship with peaches in Call Me by Your Name, but the Sprinter peach flavor is almost as iconic.
This was hands down the fave of the Sprinter vodka sodas, winning over most staffers with its scent and real peach flavor. “I’m usually wary of peach seltzers because it can taste really artificial,” Lebet shares, “but this was light and refreshing.”
Cubria felt it was like a “peach creamsicle,” while Ellis said it reminded her of “a perfect summer day.” This is the one you’ll want to bring to every party — if you’re willing to share.
Taste-testers:
Rachel Chapman, Staff Writer
Kaitlin Cubria, Deputy Editor, Experiences & Style
Sarah Ellis, Senior Editor, Entertainment & Dating
Hannah Kerns, Staff Writer
Jillian Giandurco, Editorial Associate, BDG
Abby Lebet, Manager, Editorial Operations, BDG
Kelsey Stiegman, Senior Fashion Editor, Bustle
Be the first to know what’s trending, straight from Elite Daily
Tuesday Tails: An Introduction to Rum Raisin from SPCA East Texas
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TYLER, Texas — For today’s edition of Tuesday Tails, meet Rum Raisin from the SPCA of East Texas.
Rum Raisin is a female 12-week-old chocolate Labrador Retriever mix. Her mom weighs about 60 pounds.
The SPCA of East Texas is also in need of volunteers to bottle feed, and also foster families to place cats and dogs.
The SPCA of East Texas is located at 3393 W. Grande Blvd. in Tyler.
Adoption office hours are Tuesday through Saturday, by appointment only.
ADOPTION REQUIREMENTS
APPLY TO ADOPT
The mission of the SPCA of East Texas is to improve the lives of animals, alleviate their suffering, and elevate their status in society.
If you can’t adopt, fosters are always needed. Click here to learn more about the SPCA of East Texas’ foster program.
For more information on adopting and the SPCA of East Texas, click here.