American political history is filled with memorable moments involving food and drink. Notably, one incident that stands out is the inauguration of President Andrew Jackson in 1829. Known for his love of whiskey, Jackson’s inauguration took a chaotic turn as approximately 20,000 enthusiastic supporters flooded Washington, D.C. celebrating his victory.

This overwhelming crowd turned the White House into a scene of mayhem. Guests clamored to see Jackson, resulting in furniture damage and spilled refreshments amid the revelry. To mitigate the chaos, White House staff cleverly placed large tubs of whiskey punch and ice cream on the lawn, encouraging guests to move outside and help restore order.

Following this infamous inauguration, Jackson’s association with whiskey became a lasting element of his legacy. He was known to favor bourbon, even distilling it himself in Tennessee before his presidency. As part of the mythos surrounding Jackson, numerous culinary historians have attempted to recreate the fabled orange whiskey punch served at his inauguration—often referred to as "American orange punch" or "inaugural punch."

Though the original recipe has been lost, modern adaptations typically include orange juice, spices, and a base of rye whiskey or bourbon, with variations sometimes calling for Cognac or rum. For those looking to recreate the spirit of that tumultuous day, serving this punch by the barrel could make for quite an entertaining gathering.

For more on the history of food and drink in politics, consider exploring the recipe and variations of Jacksonian punch.

Advent calendars have evolved from traditional candy-filled versions to delight whiskey enthusiasts around the globe. This festive season, whiskey advent calendars create a unique opportunity for daily tastings leading up to Christmas, making the countdown to the holiday both exciting and educational.

Spirit-based advent calendars became a trend around a decade ago, initially taking off in Great Britain and gradually reaching the United States. These calendars replace sugary treats with daily one-ounce pours of various spirits, particularly whiskey, operating under the concept of adding a bit of festive cheer each day of Advent—a period starting four Sundays before Christmas.

Originally meant to engage children during Advent, the calendars date back to mid-20th-century Germany. In the late 1950s, the concept gained international popularity, particularly with chocolate-filled designs. The innovative twist for adults emerged in 2012, led by Master of Malt, a UK retailer. Their Scotch whiskey advent calendar featured miniature bottles revealing different single malts each day, paving the way for similar products worldwide.

Now, the landscape of whiskey advent calendars provides an array of options including selections from various spirits, brands, and countries. For instance, the 2025 Flaviar Whiskey Advent Calendar, themed “Flaviar Airlines,” promises a tour of whiskey from major global regions through 24 curated samples. This set includes an array of unique whiskey varieties such as Sir Davis American Rye and Kujira Okinawa Japanese Whisky, complemented by two Glencairn glasses and a tasting journal.

Gravity Drinks also offers a noteworthy “Whisky Tour of the World Edition II” that showcases whiskies from different countries, presented in a beautiful wooden format with informative materials included. This calendar spans diverse distilleries, from Iceland to Australia.

Additionally, retailers like Whisky With Us provide calendars featuring both Scottish and worldwide whiskey offerings, complete with online tasting sessions that enhance the experience, facilitating a virtual tasting course while savoring selections from renowned producers.

This shift from candy to whiskey marks a unique advent celebration, inviting connoisseurs and casual drinkers alike to explore new tastes and brands. The advent calendars now serve not only as festive products but as educational tools, enriching the experience of enjoying whiskey throughout the holiday season and beyond.

Explore these innovative options to elevate your holiday spirit with a curated whiskey tasting journey through December.

Unreined Whiskey Becomes Official Whiskey of Texas A&M Athletics

Unreined Whiskey, established in 2025, has proudly announced its role as the official whiskey of Texas A&M Athletics. Fans and alumni of Texas A&M can now enjoy this unique whiskey at events where alcoholic beverages are offered, with availability at retailers like Spec’s and Total Wine throughout Texas.

The Chief Marketing Officer, Nelson Ingram, stated, “Our vision is to provide the world-class bourbon experience typical of the bourbon trail right here in Texas. We aim to create a brand that resonates with consumers and inspires a lifestyle.”

Breaking away from traditional bourbon methods, Unreined Whiskey ages and blends its whiskey in Texas, where the climate enhances the flavors of oak, vanilla, and coconut. The brand prides itself on purposeful blending and transparency throughout the production process.

Rob Arnold, PhD, Co-Founder of Unreined Whiskey, added, “The team’s innovative approach to whiskey combines quality and experience to create a product Texans will be proud to share.”

In the spring, Unreined Whiskey will open a visitor center in College Station featuring tastings, tours, and events, where guests can learn about the whiskey-making process and the distinct characteristics of their blends.

Unreined Whiskey was founded by a team of Texas A&M graduates, including Ingram and Arnold, along with other industry veterans from both Kentucky and Texas, dedicated to creating approachable and complex whiskey flavors.

For more details, visit Unreined Whiskey.

Bardstown Bourbon Company has released its latest offering, the Distillery Reserve Normandie Calvados Brandy Barrel Finish, showcasing the distillery’s innovative approach to whiskey-making. Launched as part of their Distillery Reserve series, this release follows the sold-out Cathedral French Oak and Hokkaido Mizunara Oak bottlings and is set to be a highlight in the whiskey market.

Master Blender Dan Callaway crafted this bourbon using two base whiskeys sourced from Indiana. Specifically, the blend consists of 76% thirteen-year bourbon and 24% twelve-year bourbon, both made from the same mash bill: 75% corn, 21% rye, and 4% malted barley. After blending, the whiskey spent 28 months in seasoned Calvados casks from Christian Drouin’s estate in France. It was then aged an additional four months in new American oak barrels before being bottled at 104.2 proof.

The resulting bourbon carries a distinct Calvados influence, enveloped in aromas of vanilla frosting, toasted marshmallow, and baking spice. Those scents transition to fruity notes like plums, cherries, and baked apples, complemented by a punch of the rye spice.

On the palate, the whiskey bursts with apple brandy flavors, followed by hints of cinnamon bread and rum raisin, maintaining a balanced sweetness. Traditional bourbon notes of vanilla, cloves, and honey syrup emerge prominently, finishing with a bright maraschino cherry essence.

This limited release is anticipated to be a contender for one of the year’s best new bourbons. It will be available for purchase starting on Black Friday at Bardstown Bourbon’s distillery gift shop and Louisville Tasting Room, retailing for $99.99 for a 375mL bottle, though availability is expected to be limited.

For more information on Bardstown Bourbon, visit Bardstown Bourbon Company.

It’s not every day that students get to learn about the hospitality industry firsthand inside a distillery, surrounded by the aromas of freshly fermented molasses and rows of aging barrels. Recently, students from the FIU Chaplin School of Hospitality & Tourism Management experienced just that during an educational trip to Puerto Rico, facilitated by the Bacardi Center of Excellence.

On this journey, the students discovered that rum is much more than just a beverage; it embodies a rich tapestry of history, culture, and innovation. Witnessing the entire process from fermentation to bottling revealed how tradition and modern technology converge to produce high-quality products. The global spirits industry is currently valued at $650 billion and is projected to grow to $780 billion by 2030, marking the significance of this field in terms of career opportunities.

The students’ first stop included San Juan Distillers in Puerto Rico’s capital. For many, this was their introduction to a smaller production facility. The owner, José R. Álvarez Reyes, alongside his son, provided an intimate look into their distilling process while sharing stories of their passion for craftsmanship and dedication to their heritage. Despite being a smaller operation with around 20 employees, the level of care in each bottle was evident and inspiring.

Next, the students visited Casa Bacardi, the largest rum distillery in the world, located in Cataño. As a well-known brand synonymous with rum, Bacardi offers a wealth of resources and support to FIU students through its partnerships aimed at enhancing education and promoting sustainability. During their time at Casa Bacardi, students toured the facility, exploring the labs where unique yeast strains are developed for their signature products, deepening their knowledge of rum production.

To cap off the trip, the group visited La Factoria, a renowned cocktail bar in Puerto Rico recognized on The World’s 50 Best Bars list. The vibrant atmosphere highlighted the fusion of creativity and culture, showcasing the bar’s ability to transform from a coffee shop in the morning to an energetic nightclub at night. The varied ambiance across its different rooms appeals to a diverse clientele, emphasizing thoughtful design and unique experiences.

This enriching experience highlights the significance of hands-on learning and cultural exploration within the hospitality program. The students did not merely study rum; they engaged with its history, its makers, and its essence. This journey into Puerto Rico reinforced valuable lessons about hospitality, focusing on storytelling, connection, and tradition that they will carry forward in their careers.

• FIU Chaplin School of Hospitality & Tourism Management
• Bacardi Center of Excellence
• Spirits Market Report