The Asia Spirits Ratings (ASR) has awarded U’Luvka Vodka the title of best vodka, granting it an impressive score of 95 out of 100. This Polish vodka, crafted from a unique blend of rye, wheat, and barley, is celebrated for its creamy, crisp taste with subtle sweetness and complex flavor notes. Despite its premium price point of $200 and limited availability in the U.S., the vodka’s exceptional quality and distinctive bottle design won over the judges, who evaluate spirits based on taste, value, quality, and presentation.

The ASR aims to differentiate itself among spirit competitions by involving a diverse panel of experts from various sectors—retailers, distributors, importers, and industry writers. This comprehensive approach ensures that the judges consider broader aspects that matter most to buyers in a competitive market like Asia.

U’Luvka Vodka is produced at the historic Zielona Góra Distillery near Warsaw, one of the oldest vodka producers in Poland. Its smooth 80-proof character results from the careful distillation of high-quality grains. The vodka opens with aromatic hints of vanilla and sage, developing a nuttiness and anise flavor upon tasting. The creators credit their centuries-old recipe, crafted for Polish royalty, for the vodka’s unique complexity.

Although it has been available in the U.S. for over ten years, U’Luvka remains relatively unknown among American consumers partly due to its high price and limited distribution. The distinctive bottle, which stands over a foot tall and lacks traditional labeling, is designed to be a striking centerpiece. While the pricing may challenge acceptance in markets that often favor less expensive options, the ASR’s recognition could signal a shift in perceptions about premium sipping vodkas.

Every year, rum enthusiasts converge in the Caribbean for the prestigious Caribbean Rum Awards, where the best rums are recognized. In 2025, the world was once again captivated by a bottle from Martinique, specifically Rhum Depaz’s Cuvée Prestige XO, which claimed the title of the World’s Best Rum for the second consecutive year.

The awards feature a rigorous blind tasting process, judged by a diverse panel from across the globe, amplifying the competition’s intensity. This year’s top winner, Cuvée Prestige XO, was praised for its refined nature and rich aromatic profile, highlighting the volcanic soils that characterize Martinique and the distillery’s careful aging processes.

Rhum Depaz distillery dates back to 1651, initially producing tobacco, then shifting to sugar cane as the local rum trade flourished. The distillery, reinvented after a catastrophic earthquake in the early 1900s, now produces a variety of rums reflective of the island’s fertile land.

In the 2025 competition, last year’s champion, Trois Rivières’ Triple Millésime (which features vintaged rums aged in French oak), came in a close second, further indicating the increasing quality and variety of rum offerings.

Alexander Britell, the editor of Caribbean Journal, noted the unprecedented competitiveness of this year’s selection, underscoring the expanding diversity in the rum industry.

Other noteworthy mentions from the awards included Dos Maderas Luxus, recognized as a premier blend of rums from Barbados and Guyana, while Rhum A1710 La Perle earned accolades as the best rhum blanc.

The event took place at the Rosewood Le Guanahani in St. Barths, bringing together esteemed judges like José Antonio Hernandez-Solaun of the International Wine and Food Association, Chef Guy Ferdinand, and rum experts from various backgrounds.

The Caribbean Rum Awards continue to celebrate and elevate the craft of rum, reflecting its growing significance and unique character within the global spirits landscape.

Wray & Nephew Limited has announced that they have fully resolved the rum shortages that plagued the previous year, confirming an ample supply for the upcoming holiday season. The senior commercial director, Cecil Smith Jr., emphasized that the minimal disruptions caused by Hurricane Melissa would not affect domestic supply in any significant way.

Smith Jr. explained that the rum shortages were a result of an unexpected spike in consumption following the COVID-19 pandemic. Since July 2025, inventories have been robust nationwide. He characterized the prior shortages as a "good problem" due to the sudden increase in demand, and he strongly denied claims that the company diverted stocks of white rum to support the aging of its premium Appleton Estate line.

The company holds a commanding 85% share of Jamaica’s overproof rum market and claims that their flagship Wray & Nephew White Overproof Rum sells more cases globally than any other rum. Smith highlighted the importance of community bars in Jamaica, noting that approximately 70% of alcohol consumption occurs in these venues, which play a crucial role in the company’s business model.

While the hurricane caused logistical challenges, affecting exports and raw material imports for future production, domestic supplies were maintained, with all necessary production for 2025 completed prior to the storm. Smith noted the key focus for Wray & Nephew continues to be maintaining pricing stability to prevent price gouging, and he expressed optimism for the recovery of both the community bars and the wider economy in the wake of the hurricane.

For 2026, the outlook has been somewhat reduced, with expectations that consumers in affected areas will prioritize essential rebuilding efforts. However, Wray & Nephew is prepared to respond flexibly to any rapid resurgence in demand. The strategy involves increasing inventory buffers to ensure they can meet both current and future needs efficiently.

Overall, the company’s extensive portfolio includes various local brands and products, reinforcing its market dominance while contributing to the island’s cultural fabric during a time of economic recovery.

Cleveland’s East Bank Flats, known for its bustling nightlife, faces a significant shift as two popular bars, Inferno and Rum Runners, are closing immediately due to "economic pressures." Both establishments are part of the Sly Restaurant Group (SRG), which stated that the decision was made after a careful assessment of operations in light of current challenges in the hospitality industry.

Despite being a vibrant area typically filled with patrons, the Flats exhibited a quieter scene shortly after the announcement. Many bars were closed, and patrons were mostly unaware of the closure until prompted. One visitor expressed disappointment, highlighting her connection to the area and concern for its economic health.

Laurie Torres, the owner of Mallorca and president of Cleveland Independents, commented on the overall struggle of downtown dining and nightlife, noting that the atmosphere has changed greatly, with fewer shoppers and diners frequenting the area. She reflected on the decline in business activity since the once-bustling downtown has now become less attractive for casual visits.

Torres emphasized that the situation is not isolated to Cleveland; surrounding urban centers like Columbus and Cincinnati are facing similar challenges. She pointed out the rising costs of goods and services, which are hampering restaurant operations. The economic climate is leading to a substantial number of closures across Ohio, with reports indicating over 500 restaurants are expected to close this year.

The closures aren’t limited to just bars and restaurants. The Ohio Craft Brewers Association has reported more breweries are ceasing operations than starting up in 2025. Torres voiced a need for stronger urban centers, suggesting that initiatives, such as major businesses relocating to downtown Cleveland, could help revitalize the area and attract visitors again.

As businesses assess their future amidst the economic strain, there are calls for community support to preserve and promote local independent establishments that are integral to Cleveland’s culture and economy.

PROVIDENCE — The cocktail scene in Providence is currently witnessing a transformative era, largely fueled by a fresh wave of bartenders who approach mixology with the same artistry chefs apply to their dishes. Justin Brody is one such bartender. His journey has taken him from the busy bar culture of Portland, Oregon, to his current position at Juniper in Providence, where he’s determined to create a new bar concept that emphasizes tropical flavors, sustainability, and an extensive rum collection.

After completing his studies at Johnson & Wales University, Brody, alongside his fiancée, initially moved to Seattle in 2016. They later settled in Portland, where Brody became deeply immersed in the local cocktail scene. However, breaking into this competitive environment proved challenging. “[Pre-COVID] it was almost impossible… I finally got a job at Deadshot after being really persistent,” he recalls. His tenacity paid off when he reached out to renowned bartender Jim Meehan, who hired him for the opening of Takibi, marking the beginning of his serious bartending career.

After returning to the East Coast due to a family emergency, he spent two years at The Port of Call in Mystic, Connecticut. Here, he rose to the position of head bartender and fostered enduring relationships with his colleagues. However, he eventually yearned to open his own establishment, prompting his move to Providence.

Brody recently achieved recognition by winning a cocktail competition at the inaugural Mystic Cocktail Classic. His winning cocktail, the “Bajan Daydream,” draws inspiration from Barbados’ national dish, incorporating flavors reminiscent of cornmeal and okra. The cocktail is a unique twist on a daiquiri, using aged rum and lemon juice instead of the traditional lime.

An emphasis on sustainability forms the foundation of Brody’s future bar project, where he plans to address kitchen and bar waste creatively. His ambition is to open a venue by 2026, featuring Rhode Island’s largest rum selection and blending various personal interests such as tropical plants, mid-century décor, and vintage music into the bar’s atmosphere.

Despite losing several influential establishments recently, Brody believes Providence is entering an exciting phase with new culinary talent and innovative concepts emerging. He is particularly enthusiastic about the recognition garnered by local bars, including LOMA, and the commitment of young entrepreneurs to invigorate the city’s hospitality landscape.

Bajan Daydream Recipe

• 1 3/4 oz Real McCoy 5 year rum
• 1/2 oz John D Taylor’s Velvet Falernum liqueur
• 1/2 oz Lemon juice
• 3/4 oz Corncob and thyme syrup (recipe below)
• 3 dash tobacco bitters
• Thyme sprig for garnish

Combine all ingredients except the thyme sprig in a mixing tin with ice. Shake well for about 8 seconds. Strain into a chilled coupe glass and garnish with a thyme sprig.

Corncob and Thyme Syrup

• 1000 grams white sugar
• 1000 grams water
• 4 corn cobs
• 5 sprigs of thyme
• 5 grams salt

Combine corn cobs, thyme, salt, and water in a pot, cover, and simmer for 30 minutes. Add sugar, stir until dissolved, and strain to reserve the syrup. Refrigerate for up to two weeks.