Island Co. Rum Inc. may continue to pursue one of its three counterclaims in a trademark infringement suit against it, but its other counterclaims were dismissed without prejudice, a federal court ruled.

Island IP Acquisitions LLC said that it purchased trademarks, social media accounts, and domain names from a bank that were previously owned by Island Co., Spencer Antel, and Island Rum. Island IP sued for trademark infringement, among other claims, alleging that the defendants were continuing to use the intellectual property. Island Rum asserted three counterclaims in response to the suit, which Island IP moved to dismiss. All of …

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CANNES, FRANCE – MAY 10: Grey Goose Cellar Master Francois Thibault (L) and Jessica Chastain at the ‘355’ cocktail party, with DIRECTV and The Hollywood Reporter on the Grey Goose Terrace on May 10, 2018 in Cannes, France. (Photo by Nicholas Hunt/Getty Images for The Hollywood Reporter)

According to DISCUS, sales of super premium vodka account for over $1.1 billion in annual revenue. But 25 years ago, nobody was paying $30 for a bottle of clear, odorless spirit. The liquid was coveted for its value, not its quality. So, when Grey Goose launched in 1997, it was nothing short of revolutionary. Cellar master Francois Thibault was plucked from the world of cognac, by booze impresario Sidney Frank, and tasked with creating a vodka that was well-textured and expressive of its ingredients. The rest is history.

Today, bottles of super premium vodka crowd backbars and bottle shops. And Grey Goose continues to exert its dominance in the space. It not just one of the first examples to exist; it remains one of the best.

The most recent validation of this comes by way of Taster’s Club—an online subscription service, curating boxes for spirits enthusiasts. Earlier this year, the company ranked its vodkas out of hundreds of selections available on the site. Grey Goose came out on top.

Not much has altered since the brand was first introduced. Thibault still depends on the same blend of winter wheat sourced from Picardy, France, and spring water from Gensac-La-Pallue. This particular recipe undergoes a five-column distillation process, resulting in a refined and smooth liquor with subtle hints of orchard fruits and anise. The outcome is a clean drink that confidently holds its own as the heart of a vodka martini.

In relation to vodka martinis, Grey Goose has recently released a range of ready-to-drink options in the bottle. How does the company ensure quality and uniformity in this format? Why is this unique spirit exceptionally suited to this specific preparation? We had a conversation with Thibault to understand more.

Certainly, vodka can be distilled from virtually anything. How did you end up choosing French wheat for Grey Goose?

Francois Thibault: “When Sidney [Frank] approached me to develop a vodka, he requested that I research extensively on the category. My findings revealed that the initial ingredient utilized to make vodka in Eastern European countries was wheat, not potatoes. The subsequent idea I had was that we wouldn’t source these components from outside France, given that we have an extraordinary granary right within our nation. I discovered farmers in Picardy who have been cultivating this for generations. However, they weren’t producing it for vodka but for baking bread and pastries.”

Is it possible that the ingredient responsible for world class pastries—like croissants and baguettes—could improve vodka?

FT: “Precisely.”

What made you decide to delve into the RTD sector?

FT: “Our observation of the market in the United States revealed that people like to indulge in complex, intricately made drinks while out, but prefer something of high quality yet simple when at home. The goal, then, was to create a martini that was easy to consume, yet still offered freedom to consumers to personalize it by shaking, stirring, or adding their preferred garnish. The bottle contains 35% ABV, so dilution is needed. I suggest stirring it with ice. You can also place it in the freezer and then pour it directly into the glass.”

How did you land on the exact proportions for the drink?

FT: “We conducted extensive consumer market studies because there are as many variations of martinis as there are individuals. Perhaps for you, it’s dry. For us French, it’s not particularly dry. Approximately 20% of the bottle is vermouth.”

With regards to vermouth, it’s a product that can deteriorate over time on the shelf. How do you make sure of shelf stability?

FT: “Vermouth on its own, does change over time. It changes color, for example. This doesn’t necessarily alter its quality. It’s just part of the Vermouth’s lifecycle. However, when combined with vodka in the bottle, the Grey Goose vodka ensures its preservation.”

And what makes Grey Goose in particular, so well suited to the martini format?

FT: “It’s like when you’re cooking in the kitchen. You need a symbiosis between the ingredients. And that’s one of the great abilities of Grey Goose is to make the vermouth and the garnish shine. There’s an alchemy of flavors. When you have good ingredients together, 1+1 can equal three.”

Mumbai, INDIA: Grey Goose Maitre De Chai (Cellar Master) Francois Thibault raises his glass at the launch of Grey Goose Vodka in Mumbai, 19 January 2006. Thibault demonstrated the art of tasting Grey Goose vodka and mixing cocktails. The vodka is made from 100 percent fine French wheat from the Beauce of France, with a five-step distillation process, and has the largest market in the United States.

Puerto Rico’s Don Q Reserva de la Familia Serralles emerged victorious at the rum industry’s premier event. This event takes place annually, where rum enthusiasts flock to the Caribbean to rejoice both, spirits based on molasses and premium rhums agricoles during Caribbean rum week. At the grand finale of such festivities, the sixth annual Caribbean Rum Awards bestow the year’s best bottles and producers with their highest distinctions.

The finest bottle of the year 2023 was mentioned as Don Q Reserva de la Familia Serralles, an unusual release that was first conceived in 1994. This was the year when the Serralles family aged a specific rum inside charred American white oak barrels. From these 36 barrels, they chose the best samples to curate this exceptional batch.

The runners-up in the competition included Neisson Zwetol (gold), a title derived from the Creole term for ‘star’ and encased in Jura’s wood, Mount Gay Single Estate (silver), making a mark for sugar cane plucked from special fields, and Papa’s Pilar Ernest (bronze), a tribute to Ernest Hemingway in liquid form.

“This year’s Caribbean Rum Awards St Barth was incredible,” stated Alexander Britell, the editor and founder of Caribbean Journal and the co-creator of the Caribbean Rum Awards St Barth. “The vast variety of rums showcased the amazing range and exquisite caliber of Caribbean rums.”

The celebration concluded a week filled with social gatherings, rum tastings, special classes, and pairing meals across St Baths island, with the finale competition held at Rosewood Le Guanahani St Barth resort.

Rhum Neisson from Martinique emerged as the most awarded brand this year, clinching double gold in three distinct categories. The title of Best Gold Rum of the year was given to Trinidad’s Island Company Rum, while Flor de Cana secured the award for best branding. The title of the best rum maker was bestowed upon Yves Assier de Pompignan of Martinique.

Building on previous years, the Caribbean Rum Awards introduced a fresh category in the competition: cane rum, emphasizing on rums distilled from cane juice. Grenada’s Renegade Rum Single Farm Origin Dunfermline was the first to win the double gold in the new category.

“The Caribbean rum world has never been more exciting, particularly in rhum agricole” said Guy Britton, managing editor of Caribbean Journal.

In the Rhum Blanc Guadalupe category: Rhum Karukera 50 won double gold, Reimonenq Coeur de Chauffe won gold, Rhum St Barth 50 won silver, and Damoiseau 69 won bronze.

In the Rhum Blanc Martinique category, Rhum A1710 La Perle won double gold, Neisson Dekolaj won gold, Baie de Tresor won silver, and Rhum JM 50 won bronze. Over in Vieux Agricole, Rhum Neisson Vieux Bio won double gold, Rhum Karukera L’insolite won gold, Longueteau Vieux won silver, and Damoiseau Vieux won bronze.

In the Premium Molasses Rum category, La Marielita won double gold, Mount Gay XO was awarded gold, and John Watling’s Paradise rum and Worthy Park Single Estate won silver and bronze, respectively. Full results can be viewed here.

“We had some fantastic rums and emerging distilleries attend and showcase their rums, as well as support from the longstanding agricole producers,” expressed Christopher Davis, the brain behind Rhum Room St Barth and the Caribbean Rum Awards St Barth. “The week was incredibly successful and has sparked some stellar ideas for 2024.”

The panel of judges was full of esteemed personalities; Alexander Britell, co-founder of the Caribbean Rum Awards and the mind behind Caribbean Journal; Guy Britton, the chief editor of Caribbean Journal; Christopher Davis, a rum connoisseur and the creator of the Rhum Room St Barth; Peter Berntsen, COO of Empire Social Lounge in Miami; Myssi Davis, the originator of Rum Traveler; Jose Antonio Hernandez-Solaun, the president of the Miami section of the International Wine and Food Association; rum specialist Ivan Jivkov; Simons Chase, the chief editor of Cuba Journal; and international star Chef Guy Ferdinand.

The world of whiskey is so vast and complex that, for some, the very act of learning about the spirit is considered a hobby. There are many varieties of whiskey, as well as many methods of whiskey production that can impact the drinking experience. If you have ever looked at a bottle and wondered what the term triple distilled means, we have the answer for you. Triple distillation is a particular production style that often results in what some consider to be better flavors. Let’s look at how it works and why it is worth trying.

Whiskey has two primary ingredients: Grain — usually barley, though others may be included — and water. To make the spirit, the grain is soaked in water, heated, mashed, fermented, and the liquid produced then finally distilled before being left to mature in barrels. This distillation step is meant to purify the whiskey and concentrate its flavors as well as its alcohol content. Each time the whiskey undergoes distillation, it rounds out the tasting notes and removes sharp, noxious, and unpleasant odors and flavors from the end product, making for a milder and smoother drink overall.

Read more: The 25 Best Bourbon Brands, Ranked

As a variety of whiskey that involves more time and effort, triple-distilled whiskey is usually priced higher than other versions of the spirit. This means that for most budgets, it tends to be a splurge item or a special occasion buy. Even then, you may wonder if the resulting liquor is actually superior to single or double-distilled whiskeys. The answer is: It depends. For someone who likes a lot of character to their whiskey, it probably won’t be, since this process will mellow a lot of the bite and quirks that the spirit might have otherwise. For those who want a whiskey that is easy to sip neat and that will appeal more broadly to guests when entertaining, this crowd-pleaser might be worth the extra expense.

It is worth noting, however, that triple-distilled whiskey should really only be invested in if you plan on drinking it straight or in cocktails where the flavor of the whiskey is extremely central, like a Boulevardier cocktail. In cases where you are using whiskey to cook, bake, spike your hot cocoa, or make a batched cocktail, the enhanced flavor won’t be noticed. For these purposes, you are better off opting for a more moderately-priced bottle.

Read the original article on Tasting Table.

Michter’s Distillery is named “World’s Most Admired Whiskey” by Drinks International, becoming the first American brand to receive the prestigious honor.

Throughout the lion’s share of the 21st century, Michter’s has enjoyed its status as one of the premier names in American whiskey. But now, the Kentucky-based distillery can lay claim to a new title: king of the global whiskey-making game. This week, it was named “World’s Most Admired Whiskey” in the annual list of top 50 producers published by Drinks International.

Now in its third edition, the yearly ranking is formed by surveying a consortium of “independent whisky experts from across the globe,” according to the magazine’s website. Those industry veterans are asked to evaluate brands by way of a number of key metrics, including quality and consistency, price-to-quality ratio and strength of marketing.

Using that rubric, Michter’s bested the field—which was something of a coup, as this was the first time that an American distillery had received the top prize. Indeed, in hauling home the hardware, Michter’s beat out Yamazaki—the pride of Japan—and Ardbeg, a perennial darling among scotch enthusiasts.

“For decades, American distillers have been working hard to produce outstanding whiskeys,” stated Michter’s president Joe Magliocco, following the announcement. “To finally see this international recognition for a whiskey made in the U.S. is absolutely wonderful.”

It’s been an unpredictable journey for Magliocco and his team. In the late ‘90s, he procured the trademark to the Michter’s name for merely $245. The distillery, which was defunct at the time, had a legacy dating back to pre-Revolutionary War Pennsylvania. He then promptly established his business in Shively, Kentucky, and engaged top talent from the bourbon industry to assist with the production. Fast forwarding to 2020, the brand was already breaking world records with the sale of a single barrel for over $200,000 (it was a 10-year-old bourbon that was auctioned off for a Covid-related charity).

Setting high records is not a rarity for Michter’s. In 2013, it unveiled its Celebration Sour Mash. This exclusive blend of ultra-aged bourbon and rye was priced at $4,000 a bottle, marking it the costliest American whiskey release of that time. The label’s fourth edition was released earlier this year, with a mere 328 bottles priced at a soaring $6,000 per decanter. However, finding one at half this price today would be a stroke of luck.

Even so, the distillery wouldn’t have garnered this recent recognition had it solely marketed top-shelf products. In its U.S. 1 lineup of bourbon and rye, the brand consistently produces a tastefully delightful small batch bourbon, which is aged for more than 8 years and priced affordably within the $40-$50 range.

Despite the relatively slow progress of American whiskey within European markets, Michter’s stands as a notable outlier. The esteemed London, Paris, and Berlin bars frequently feature its 10-year-old bourbon and rye, dripping in a signature wax seal. The brand considers their recognition to be a significant moment that may potentially forecast future success for the broader category, reminiscent of the infamous “Judgment of Paris.”

“The implications of this award for both Michter’s and the broader American whiskey community fill me with immense pride,” expresses Andrea Wilson, Michter’s Master of Maturation. “Though we’ve long believed in our methods domestically, it’s a common sight to witness bourbon automatically relegated to the lower shelves when traveling internationally. So, to witness it finally achieving such lauded recognition is beyond thrilling.”

The international community may now finally give the term “whiskey” the respect it deserves.

Click here to view the complete list of most admired whiskey producers.

Michter’s has made a major inroad for American whiskey on the global scene.

Many of us know that vodka can be made from various grains like potatoes, corn, rice, rye, and wheat, but did you know it can be made from fermented tulip bulbs? In 2017, the Netherlands distillery Clucius Craft Distillers released its handcrafted Dutch Tulip Vodka, a premium vodka made from tulips grown in the clay soil near the Dutch coastal dunes. The distillery currently produces two varieties of tulip vodka. Clucius Tulip Vodka is handmade from a combination of tulip bulbs and other grains and described by the makers as “a pristine and smooth vodka with gentle mineral tones, fresh floral aromas, and a subtle nutty twist.” This bottle runs about $40 and can be mixed in a cocktail or served straight.

Clucius Tulip Spirit Prestige is the premium counterpart, is made entirely of tulip bulbs (containing about 350 bulbs per bottle), and is limited in production. This exclusive vodka will cost you about $370. Both of the Clucius vodkas have an ABV of 40%. To buy the elusive bottles in-store, you may have to travel to the Netherlands since both bottles are not easy to find in the U.S. and are primarily sold in local Dutch stores. However, you may be able to have it shipped to you from online marketplaces like Cask Cartel Premium Spirits, although at a much heftier price tag.

Read more: The Ultimate Vodka Brands, Ranked

The Dutch are proud of their tulips, and they have good reason to be. There is a rich history of tulips in the Netherlands, and cities like Amsterdam and Holland are home to some of the most extensive and exquisite tulip gardens in the world. Clucius Craft Distillers is named after 16th-century Dutch botanist and gardener Carolus Clusius, who was largely responsible for introducing tulips to the Netherlands. The private craft distillery has a patent-pending production process that involves fermenting 100 percent Dutch tulip bulbs by hand and using water that the Dutch sand dunes have purified.

After testing various methods, innovators Joris Putman and Bart Boucher, his cousin, discovered a method to distill tulip bulbs, a process that is known to be quite complicated. Their distillery currently utilises thousands of tulip bulbs each day for its vodka manufacturing procedure, one which results in absolutely no waste. The leftover tulip bulb components are fed to the cattle by a nearby farmer while the water is recycled.

The water employed for producing Clucius vodka is remarkable due to its exclusive sourcing and high grade. According to the makers, the water is globally recognised for its clear taste, purity, and quality.

Those who are not familiar with the vodka manufacturing process should know that vodka is composed of roughly 60% water, with the remaining 40% being ethanol derived from fermenting fruit, grains, vegetables, or in this case, tulip bulbs. Bar professional and “Vodka Distilled” author Tony Abou-Ganim states that, “Water has a profound influence on the final product’s character and adds to the texture and mouthfeel.”

Therefore, it might be assumed that vodka made with water naturally filtered through Dutch sand dunes could possess a superior taste compared to vodka made with ordinary tap water. If you get a chance to taste this rare, top-of-the-line spirit, you can discern for yourself whether the floral notes are evident in the vodka and if the water truly enhances the flavour.

Read the original article on Daily Meal.