Liquor-articles 1963

If you’ve ever enjoyed a watermelon filled with vodka during your college days, this grown-up twist on that experience might be just what you need. It’s a refreshing summer drink that features frozen watermelon blended with vodka, elevating the simple pleasure of a classic summer fruit.

Creating this watermelon vodka slush is quite easy, although it does take some time for the watermelon to freeze. You can start by chopping a ripe watermelon into chunks and spreading those on a baking tray to freeze. Once they’re solid, blend the frozen watermelon with vodka until it reaches your preferred slush consistency. For an even colder drink, chilling the vodka beforehand is recommended. If you’re not in the mood for the hassle, using store-bought watermelon juice with ice and vodka is a quick alternative.

While some might add sugar, a ripe summer watermelon is usually sweet enough on its own. However, if you prefer a sweeter drink, a spoonful of sugar or honey can enhance the flavor. Alternatively, you can substitute some of the vodka with a sweet sparkling wine like Prosecco.

Tips for the Perfect Slushie

When selecting a watermelon, ensure that you remove any seeds to avoid an odd texture in your drink. Garnishing with mint and a lime wedge can beautifully complement the slushie. If you’re looking for a greater depth of flavor, consider blending in some mint or basil leaves along with a splash of lime juice.

Vodka’s neutral taste pairs well with watermelon, allowing the fruit’s sweetness to shine and softening vodka’s sharper notes. If vodka doesn’t appeal to you, experimenting with white rum or tequila can create a delightful watermelon cocktail reminiscent of a margarita.

With summer in full swing, now is the perfect time to try this nostalgic and refreshing drink, or explore other watermelon recipes to celebrate the season.

Mojitos, a refreshing cocktail made from muddled mint, lime, rum, and a hint of sugar, are the quintessential drink for warm weather. As National Mojito Day approaches, it’s the perfect time to celebrate this crisp, herbal beverage all summer long.

According to Giancarlo Morales, a principal bartender at Fool’s Errand in Boston, a well-crafted mojito is about balance rather than being overly sweet. The cocktail serves as a versatile canvas where different rums can add unique flavors. Morales suggests that high-quality rum not only contributes alcohol but also enhances the character of the drink. A Jamaican rum can introduce tropical notes, while a cleaner Spanish-style rum keeps it crisp.

Here are five rums to consider for your mojito this summer:

1. Plantation 3 Stars Rum

This flavorful white rum blends Caribbean traditions from Barbados, Jamaica, and Trinidad. It has complex notes of mango, papaya, and vanilla, ensuring your mojito shines through the ice and soda.

2. Bacardí Superior Rum

Known for its rounded mouthfeel and crisp finish, Bacardí Superior is a go-to choice for a classic mojito. This rum has made a name for itself as a foundational ingredient in many traditional recipes.

3. Copalli Organic Cacao Rum

This unique Belizean rum incorporates cacao nibs, giving your mojito a slightly bittersweet profile. Its blend of mint and cacao creates a deliciously unexpected drink.

4. Palm Republic Silver Rum

This blend, distilled in Jamaica and the U.S. Virgin Islands, offers subtle notes of banana and sugarcane, creating a softly layered mojito. It’s a newer brand that can help you impress friends this summer.

5. Oxbow Barrel Aged Straight Rum

For those who appreciate an aged rum, Oxbow’s expression offers a molasses-forward flavor that changes the game for traditional mojitos. The aging process enhances its sweetness, allowing you to reduce added sugar and savor the drink in the evenings.

Experimenting with different rums not only revitalizes the classic mojito but also allows you to tailor the flavor profile to your liking. Whether sipping poolside or at an evening gathering, these variations promise a delightful cocktail experience.

Whiskey is often considered an acquired taste, appreciated for its complex flavors but sometimes criticized for its bitterness. For those who find whiskey’s strong notes a bit overwhelming, there’s a straightforward remedy that you can easily apply whether you’re at home or in a bar: a touch of sugar. According to experts Rodrigo Urraca and Eric van Beek from Handshake Speakeasy, sugar can help mellow out the bitter taste of whiskey.

If you’re at a bar, opt for whiskey-based cocktails that incorporate syrups or other sweet ingredients. For home experiments, simple additions like a sugar rim or a spoonful of sugar can help. For a more adventurous twist, consider blending in canned or fresh fruits to your whiskey.

Alternatively, you can choose to enjoy whiskey neat and pair it with something sweeter on the side, like peanut butter or chocolate. This pairing technique can help train your palate to appreciate the rich flavors of whiskey while making its bitterness more tolerable. As Urraca and van Beek suggest, achieving balance is key to enhancing your drinking experience.

Sugar isn’t the only kitchen staple that can enhance your cocktails. Salt can also play a crucial role in elevating flavors. A tiny pinch of salt can make a cocktail come alive, adding depth without overwhelming the palate. The same principle applies to other salty ingredients, such as soy sauce, which can add complexity.

However, caution is advised when incorporating salt, especially in drinks meant to lessen whiskey’s bitterness. Salt pairs excellently with tequila, enhancing its flavor profile without masking it. For example, a salt rim can significantly elevate the flavor of margaritas.

By applying these tips to your whiskey experience, you can improve your enjoyment of this complex spirit. Whether you’re mixing at home or ordering at a bar, remember that small adjustments can lead to a more enjoyable drink.

For further exploration of whiskey and cocktails, check out:

• Handshake Speakeasy
• 1800 Tequila
• Upgrade your whiskey with fruits
• Pairing whiskey with chocolate

ALB Vodka Expands Distribution with Columbia Distributing in Washington

ALB Vodka has announced a new partnership with Columbia Distributing to enhance its distribution network in Washington. This collaboration marks a significant step in ALB Vodka’s growth strategy as it aims to penetrate deeper into the Northwest market.

The partnership comes on the heels of Columbia Distributing acquiring selected distribution rights from RNDC, enabling a broader reach for ALB Vodka across Washington State. As a part of this strategy, ALB Vodka looks to increase its presence in both on-premise and off-premise locations, facilitating access to new consumers throughout the region.

Brian Grimsley, National Sales Director of ALB Vodka, expressed excitement about the partnership, stating, "In Columbia Distributing, we found a trusted partner to take the next step in ALB Vodka’s nationwide distribution… Columbia Distributing is perfectly positioned to grow ALB Vodka’s consumer base."

The collaboration is pivotal for ALB Vodka, one of the fastest-growing independent spirit brands in the U.S. The brand started as a regional product in Albany, New York, and is now expanding its distribution strategy nationwide, with Columbia Distributing playing a crucial role in this endeavor.

Chris Steffanci, CEO of Columbia Distributing, also shared his enthusiasm for the partnership, noting ALB Vodka’s compelling brand story and product quality that aligns well with the customer’s needs across the Northwest.

As ALB Vodka continues its expansion journey, they plan to deepen their market reach into Oregon and Alaska, with announcements expected in the near future.

A significant factor in ALB Vodka’s recent growth is attributed to strategic marketing initiatives such as a national inflight partnership with JetBlue and JSX, promoting the vodka to travelers domestically and internationally.

Currently, ALB Vodka is becoming increasingly accessible to consumers nationwide who are looking for high-quality independently produced vodka.

For more information, visit albvodka.com and www.coldist.com.

Coors Whiskey Co.’s 8-Year-Old Blended American Malt Whiskey has made waves in the spirits industry by earning an impressive score of 98 points at the 2026 International Wine & Spirit Competition (IWSC), marking it as the highest-scoring malt whiskey in the country and securing a Gold Outstanding designation.

Crafted from a proprietary blend of malts, including those sourced from Colorado, this whiskey showcases a unique aging process where all components are matured for a minimum of eight years before bottling. Only 1,200 bottles of this exceptional whiskey will be available for purchase in Colorado and Illinois, with a suggested retail price of $80.

The whiskey is produced under the auspices of Coors, a name synonymous with American brewing since 1873. Recently, the company has expanded its portfolio to include spirits through its subsidiary, Coors Spirits Co., which debuted its first whiskey, Five Trail Blended American Whiskey, in 2021. By 2023, Coors had also acquired a stake in Blue Run Spirits, further thrusting it into the spirits market.

Judges at the IWSC were captivated by the whiskey’s aromas, which included caramelized peaches, iced tea, beeswax, and creamy vanilla. The tasting notes revealed hints of tropical fruit and milk chocolate on the palate, all culminating in a long, savory finish.

This blended malt whiskey is distilled in Bardstown, Kentucky, and is classified differently from traditional single malts, using a series of undisclosed mashbills. The blend’s extensive maturation and the expertise Coors has amassed over the years in brewing have been critically acknowledged, positioning it as a formidable player in the competitive spirits arena.

For those interested, Coors Whiskey Co.’s award-winning 8-Year-Old Blended American Malt Whiskey can surely delight both whiskey aficionados and newcomers alike, with its notable craftsmanship and flavorful complexities.

• International Wine & Spirit Competition
• Coors Spirits Co.

There’s a common belief that vodka is primarily made from potatoes, thanks to jokes and popular culture. However, this is a misconception. In reality, only around 3% of the world’s commercially produced vodka comes from potatoes, positioning it as an exception rather than the rule. Most well-known vodkas are actually derived from grains such as wheat, barley, and rye, with brands like Ketel One, Grey Goose, and Smirnoff primarily using wheat in their distillation process.

In addition to grains, other ingredients like corn are increasingly utilized, with Tito’s Handmade Vodka being a notable example. Indeed, potato vodkas are quite rare; at the time of writing, only 32 out of 481 vodkas listed on Difford’s Guide were potato-based.

Historically, potatoes did not even exist in the early production of vodka. The spirit’s origins—involving a disputed history between Poland and Russia—date back to the 1400s, while potatoes were introduced to Europe much later in the 1500s. Therefore, vodka is not consistently made from potatoes, and in fact, it’s more accurately characterized by its variety and grain-based compositions.

Is Potato Vodka Better Than Grain Vodka?

The assumption that potato vodka’s rarity adds a special quality to it is common, but whether it truly is superior to grain vodka remains subjective. Potato vodka offers a creamier mouthfeel and a subtle hint of sweetness, while grain vodka is often celebrated for its clean, crisp finish. The choice between them largely depends on personal preference—potato vodka might be more enjoyable for sipping, while grain vodka benefits cocktail versatility.

To fully appreciate their differences, a side-by-side taste test, such as with a classic vodka martini, can provide insights into the unique characteristics of each vodka type.

Whiskey expert Aaron Goldfarb, known for his book "Hacking Whiskey," has named Russell’s Reserve 13-Year-Old Bourbon as the best annual release. He highlights its consistent quality, steering clear of the hype often surrounding allocated whiskeys. The 2026 version pays tribute to master distiller Eddie Russell on his 45th anniversary with Wild Turkey. This bourbon, known for its deep flavors such as toffee and oak, comes bottled at a robust 121.2 proof and is crafted from barrels aged 14-18 years.

Despite its ultra-premium price point of $200, it can often be found at or near retail, which makes it accessible compared to many other allocated brands. Goldfarb points out that while some view Wild Turkey as a budget brand, true connoisseurs recognize the sophisticated craftsmanship of the Russell family, which has been evident for generations.

Goldfarb’s endorsement of Russell’s Reserve 13 raises the question of whether it could be considered the best yearly bourbon release. He confidently asserts its value amidst a plethora of overhyped offerings that flood the market each year. The uniqueness of the Russell’s Reserve 13 stems from its non-chill filtered, barrel-proof nature, making it a genuine choice for bourbon aficionados rather than a luxury item aimed at a wealthier audience.

For years, the Russell family has been committed to creating high-quality bourbon, leading to a long-standing appreciation among enthusiasts. Their latest release further establishes Russell’s Reserve 13 as a standout choice for those seeking a rich and flavorful bourbon experience.

There’s a common joke that suggests potatoes are the go-to source for making vodka: "Potatoes make french fries, chips, and vodka. It’s like the other vegetables aren’t even trying." However, this notion is misleading. In reality, only about 3% of the world’s vodka is produced from potatoes. Most well-known vodkas, such as Ketel One, Grey Goose, and Smirnoff, are distilled from grains like wheat, barley, and rye. Even corn is increasingly utilized, with brands like Tito’s Handmade Vodka leading the way.

An examination of vodka varieties reveals the rarity of potato-based options. On platforms like Difford’s Guide, only 32 out of 481 vodka entries are made from potatoes, highlighting their unusual status in the market. Furthermore, potatoes were introduced to Europe in the 1500s, well after vodka was first recorded in the 1400s, debunking the idea that they could have been the original ingredient for this spirit.

When it comes to the qualities of potato vodka compared to grain vodka, opinions vary. Potato vodka offers a creamy texture and retains a hint of earthiness, making it ideal for sipping. Conversely, grain vodka tends to have a clean, crisp finish and is versatile for cocktails. The choice between the two ultimately comes down to personal preference, with each type offering distinct characteristics worth exploring.

For those curious to experience the differences firsthand, making a classic vodka martini with both potato and grain vodka can reveal their unique flavors. This simple drink allows vodka lovers to appreciate the contrasts between these two distinct styles of vodka.

Long before Kentucky bourbon dominated the American whiskey scene, Maryland was known for its quality rye whiskey production. Sagamore Spirit, a Baltimore-based distillery, aims to revive this heritage with two notable releases this July.

The first release is the Sagarmore High Rye Straight Bourbon, which debuted nationally on July 1 at a suggested retail price of $50. This bourbon is part of the brand’s Reserve Series and, while technically classified as bourbon, it maintains a high rye content—60% corn, 25% rye, and 15% malted rye. Aged for six years in new charred American oak, it boasts a robust 54% ABV.

Additionally, the distillery offers a limited-edition collectible: the America 250 Straight Rye, an eight-year-old, 110-proof rye whiskey celebrating the 250th anniversary of the United States. Only 250 bottles of this exclusive release will be available, each individually numbered and accompanied by a commemorative coin. Priced at $125, it can only be purchased at the distillery in Baltimore starting mid-July, making it a rare find for collectors.

Maryland rye whiskey, prior to Prohibition, was a unique and respected style, significantly overshadowed in the 20th century. Watch as Sagamore reestablishes its presence in the market with these releases. The High Rye Straight Bourbon is already out at retailers nationwide, whereas the America 250 Straight Rye will soon be a coveted item at the source.

For more information about Sagamore Whiskey, visit their website.

Sandra Lee has introduced a creative twist on the classic apple pie just in time for the Fourth of July, coinciding with America’s 250th anniversary. The renowned TV chef teamed up with Wheatley American Vodka to craft a vodka-infused apple pie, highlighting a nostalgic theme reminiscent of her past cooking segments.

In a recent Instagram video, Lee showcased her recipe, which includes "two shots of vodka," a nod to a playful moment she shared with her audience back in 2008. Her excitement for the anniversary and its celebration comes through in her statement, expressing the importance of creating memorable experiences with loved ones during this significant occasion.

Wheatley has also embraced the festive spirit by launching a limited USA 250th Birthday Edition bottle, celebrating American traditions such as backyard BBQs and the enjoyment of sharing apple pie among friends and family.

Deep Dish Apple Pie Recipe

Serves: 8

Ingredients:

• 2-1/2 pounds firm tart apples (about 5 large), peeled, cored, and sliced 1/4 inch thick
• 2-1/2 pounds firm sweet apples (about 5 large), peeled, cored, and sliced 1/4 inch thick
• 1/2 cup plus 1 tbsp granulated sugar
• 1/4 cup light brown sugar
• 2 tbsp lemon juice
• 1/4 tsp apple pie spice
• 1/2 cup pecan-infused vodka
• 2 tbsp unsalted butter
• 2 frozen deep-dish pie crusts
• 1 large egg white, lightly beaten
• 1/4 cup Wheatley Vodka

Instructions:

To Prep:

1. Mix both types of apples with 1/2 cup granulated sugar, brown sugar, lemon juice, apple pie spice, vodka-infused pecans, and salt in a large bowl.
2. Melt butter in a large dutch oven over medium heat. Add the apple mixture and cook until the apples are tender (10-12 minutes). Transfer apples to a baking sheet to cool.

To Make the Pie:

1. Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with butter.
2. Combine the cooled apple mixture with the remaining vodka and pie spice. Layer the mixture with yellow cake mix and dot with thin slices of cold butter. Sprinkle brown sugar on top. Bake until golden and bubbling, about 1 hour.
3. Prepare one crust by piercing the bottom, filling with pie weights, and baking for 15 minutes. Brush the crust with an egg white and let it set.
4. Add the apple filling into the crust, cover with the second crust, and crimp the edges. Brush with an egg wash and sprinkle sugar on top. Bake at 425°F until the crust is golden (25 minutes), then lower the temp to 375°F for 30-40 minutes until juices are bubbling.

Pecan-Infused Vodka Recipe

Yield: 1-1/2 cups

Ingredients:

• 1-1/2 cups Wheatley Vodka
• 1/2 cup chopped, toasted pecans

Instructions:

1. Toast the pecans in a non-stick pan until golden. Cool, then combine with vodka in an airtight jar. Let sit in a dark place for 3-5 days before straining.

This delightful recipe not only honors traditional flavors but also adds a spirited twist for a truly memorable Fourth of July celebration.