Liquor-articles 1851

Female distillers and blenders are reshaping the whiskey industry, traditionally dominated by men. As more women start to enjoy whiskey, female leaders are emerging, bringing innovation and creativity to the field. Among them is Meghan Ireland, the chief blender at Vermont’s WhistlePig distillery, who discovered her passion for whiskey through a connection to a female chemical engineer who became a master distiller.

Despite the progress, women in the industry often face skepticism regarding their authenticity as whiskey drinkers. Becky Paskin, a whiskey journalist and founder of the OurWhiskey Foundation, recounts being asked if she even liked whiskey during a tasting event, highlighting the unique scrutiny women face in a male-centric environment.

Historically, women have played a significant role in whiskey production since its inception. From Mary Hebraea, an alchemist credited with creating the first distilling tool, to women managing distilleries in 19th-century Kentucky, their contributions have been pivotal. Susan Reigler, a bourbon expert, notes that many female figures in whiskey have worked behind the scenes, yet their influence remains profound.

Today, women like Judy Hollis Jones, co-founder of Buzzard’s Roost, are breaking into the industry, previously dominated by male executives. With a background in the food industry, Hollis Jones leverages her experience to navigate the complexities of whiskey production. She observes a growing presence of women at tastings and events, underscoring that whiskey enjoyment transcends gender norms.

These women change not only the perception of whiskey but also its future, demonstrating that whiskey is a product for everyone. As Ireland states, their involvement signifies that whiskey can be enjoyed by all and is now being crafted by women as well.

In a challenging year for the distilled spirits industry, sales have taken a downturn, declining by 2.2% to approximately $36.4 billion in 2025. The industry faced significant challenges that led to the closure of some distilleries and a surge in bankruptcy filings. Despite this backdrop, leaders in the sector expressed optimism, citing a continued consumer interest in innovative spirits, such as ready-to-drink cocktails.

Amidst these changes, The Alton Distillery, known for its whiskey and vodka, has filed for Chapter 11 bankruptcy protection. This marks the second bankruptcy filing for the parent company, SVG 26 LLC. The initial filing in September 2025 was dismissed, and a subsequent request for reconsideration was denied in April 2026. The most recent petition was submitted on April 15, 2026, in the U.S. Bankruptcy Court for the Eastern District of New York, where SVG 26 aims to restructure its debts and continue operations.

The first Chapter 11 filing had raised concerns due to a lack of legal representation, resulting in an order to dismiss the case in February 2026. SVG 26 initially reported assets and liabilities ranging from $1 million to $10 million.

The Alton Distillery, which has been operational since 2010, produces a variety of spirits, including its Peace Vodka and various whiskeys. The distillery has garnered several prestigious awards, including a gold medal for its 5-year-old New York Straight Bourbon Whiskey and accolades for its rye whiskey and vodka.

Despite the difficulties, The Alton Distillery remains a notable player with a reputation for quality, as demonstrated by its award-winning products.

For more information:

• The Alton Distillery
• Chapter 11 Bankruptcy
• Distilled Spirits Council

On a Friday night in Manhattan, celebrity chef Marc Murphy hosted a sold-out "Wyoming Night," showcasing Jackson Beef and Wyoming Whiskey to an eager audience. The dinner, priced at $295 per plate, featured a variety of Wyoming delicacies, including ribeye and hanger steak sourced from Mead Ranch in Jackson. Diners, some donning cowboy boots, reveled in the experience that brought a taste of the Cowboy State to New York City.

Murphy, who has a history of organizing beefsteak dinners—a tradition dating back to the 19th century—infused his events with a modern twist, offering a welcoming atmosphere for all, complete with utensils. “It’s always a blast,” he remarked on the gatherings, emphasizing their gluttonous nature filled with good food, drink, and socializing.

The idea for this Wyoming-themed feast was sparked by Fatima Asis, the brand manager for Wyoming Whiskey. During a conversation with Murphy, she proposed the event coincide with an annual Professional Bull Riders competition at Madison Square Garden. This led to a unique collaboration, enabling guests to enjoy premium beef flown in from Wyoming, signifying a strong connection between the state’s rich cattle ranching heritage and New York’s storied steakhouse reputation.

David DeFazio, co-founder of Wyoming Whiskey, highlighted the importance of showcasing Wyoming’s offerings. He was present at the event, embodying the spirit of Wyoming hospitality among the New Yorkers curious about the event. “It was a really fun and very social evening where we featured Wyoming in every way possible,” he shared.

As the evening unfolded, many guests who initially had limited awareness of Wyoming began to appreciate its culinary gems, further bolstering Wyoming Whiskey’s recognition across the nation. DeFazio noted that it’s invigorating to see the brand available in bars and restaurants throughout the country.

As the evening drew to a close, Murphy anticipated the impact of the event in terms of winning over the discerning palates of New Yorkers. “If it’s good they’re going to change their minds,” he said, noting that the whiskey received positive feedback throughout the night, demonstrating that the allure of the Cowboy State has a universal appeal, even in one of the world’s most iconic cities.

Connecticut is witnessing an exciting development in the world of spirits: the rise of American single malt whiskey. After receiving federal recognition at the end of 2024, this whiskey category draws inspiration from the single malt scotches of Scotland, and it is catching on across the state.

Several distilleries in Connecticut are now crafting their unique versions of single malt whiskey, following strict production guidelines. To qualify as American single malt, the whiskey must be:

• Made, aged, and distilled at a single distillery
• Composed of 100% malted barley
• Distilled to a proof of 160 or less
• Aged in oak barrels no larger than 700 liters
• Free from added coloring, flavoring, or blending materials

Within this framework, a variety of flavor profiles emerge, ranging from floral and bright to dark and rich. One notable contender is Litchfield Distillery’s American Single Malt, which became a staple in their offerings in 2023. This whiskey is crafted using 100% Connecticut malted barley sourced from Thrall Family Farm in Windsor. It stands out for its clean and bright profile, making it a great choice for newcomers to the single malt scene.

Two Roads Distilling, known for its innovative brewing techniques, recently launched Coolship American Single Malt Whiskey. This spirit evolved from a beer fermented in a coolship and showcases unique flavors derived from American-grown malts, including maple-smoked barley.

Looking ahead, Veritable Distillery in Stonington is gearing up to release its own single malt whiskey by 2027, while Tenmile Distillery, located just across the New York border, has developed some of the most pleasant single malts in the country. These products are worth a visit for enthusiasts seeking to explore the evolving landscape of American single malts.

For further exploration of this new whiskey category, consider visiting these distilleries: Litchfield Distillery, Two Roads Distilling, Veritable Distillery, and Tenmile Distillery.

Why settle for a single dessert when you can enjoy a delightful combination? The Rum Crumb Cake merges the rich flavors of rum cake with a coffee cake-inspired crumb topping and a simple rum glaze. This cake offers a complex flavor profile thanks to the incorporation of dark rum, making it an indulgent choice for weekend brunch, a sumptuous afternoon snack alongside coffee, or even a late-night treat.

For those who prefer a non-alcoholic option, you can replace the rum in the glaze with milk, adding a hint of vanilla for extra flavor.

If there are any leftovers, simply store the crumb cake in an airtight container at room temperature for up to three days.

Ingredients

Crumb Topping

• Cooking spray
• 1/2 cup (110 g) packed light brown sugar
• 1/2 cup (60 g) all-purpose flour
• 1 tsp ground cinnamon
• 4 tbsp cold unsalted butter, cut into 1" pieces
• 1/2 cup chopped raw walnuts

Batter

• 2 cups (240 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1 cup (200 g) granulated sugar
• 1 3/4 cups (1 1/2 sticks) unsalted butter, softened
• 3/4 cup (160 g) packed light brown sugar, divided
• 2 large eggs
• 1 tbsp dark rum
• 3/4 cup sour cream
• 1/2 cup chopped raw walnuts
• 2 tsp ground cinnamon

Rum Glaze

• 1/2 cup (60 g) confectioners’ sugar
• 1 tbsp dark rum or milk

Directions

Crumb Topping

1. Preheat the oven to 350°F and grease a 9" round baking pan with cooking spray.
2. In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Add the butter and mix with your hands until the mixture holds together. Stir in the walnuts and put the mixture in the refrigerator until you’re ready to use it.

Batter

1. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
2. In a large bowl, use a handheld mixer to beat the granulated sugar, butter, and 1/2 cup of brown sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the rum.
3. Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Then, fold in the sour cream.
4. In a small bowl, combine the walnuts, cinnamon, and remaining 1/4 cup of brown sugar.
5. Spread half of the batter in the prepared pan, sprinkle with the walnut mixture, add the remaining batter on top, and then finish with the crumb topping.
6. Bake for 50 to 55 minutes, covering with foil if the crumb topping browns too quickly. Allow the cake to cool.

Rum Glaze

1. In a small bowl, mix the confectioners’ sugar with the rum, adding 1 tsp of water at a time until the mixture achieves a smooth consistency suitable for drizzling.
2. Transfer the cooled cake to a platter and drizzle the glaze over the top.

Enjoy this unique and delicious treat!

The best-selling vodka brand in America is Tito’s Handmade Vodka, which has surpassed Smirnoff to claim the top position in the U.S. vodka market. In 2024, Tito’s sold an impressive 12 million cases, while Smirnoff followed with 7.9 million cases. New Amsterdam, Svedka, and Absolut also ranked, but at significantly lower sales.

Tito’s beginning originated from Bert "Tito" Beveridge’s small-scale distillation efforts in Austin, Texas. In 1997, after dealing with regulatory hurdles, he launched his brand, focusing on corn as the base ingredient due to its cost-effectiveness and gluten-free nature. Despite the claims of the vodka being "handmade," it has faced legal scrutiny over the accuracy of that label, as Tito’s mass production renders the term somewhat misleading.

Nevertheless, the brand has thrived largely due to its perceived affordable quality, typically priced a little over $25 for a liter bottle. This combination of marketing as "handmade" and offering a good value has solidified Tito’s status as a leader in the U.S. vodka market.

For more details, visit Market Watch and Slate.

When enjoying a piña colada or mojito, there’s a strong likelihood the rum is sourced from a globally recognized name: Bacardi. Founded in 1862, Bacardi operates the largest rum distillery worldwide, known as Casa BACARDÍ, located in Cataño, Puerto Rico—just a 20-minute journey from historic Old San Juan. This iconic site, often referred to as the Cathedral of Rum, welcomes visitors to explore its rich history and partake in interactive experiences such as rum tastings and mixology classes.

Established in Puerto Rico in 1930 during a period of rapid expansion for the company, this distillery accounts for 85% of Bacardi’s rum production, generating over 100,000 liters daily. Since opening to tourists more than 20 years ago, Casa BACARDÍ has become the premier activity in Cataño, garnering a 4.3-star rating on Tripadvisor.

Casa BACARDÍ offers several engaging experiences, including the popular Legacy Tour. This 50-minute guided tour explores the legacy of the Bacardi family and includes a tasting of the brand’s special reserve for $40 per person, aimed at guests aged 18 and older. Participants can also bottle their own rum or learn to craft cocktails in high-energy mixology classes, noted by visitors as one of the most enjoyable parts of their trip.

For those interested in more classic experiences, Casa BACARDÍ provides traditional rum tastings, featuring distinct rums and insights into their unique characteristics. The Founder’s Experience allows visitors to view one of the distillery’s aging rooms before indulging in a tasting in a private area dedicated to Bacardi’s founder, Don Facundo.

Conveniently accessed by land or ferry from San Juan, visitors can enjoy a culinary experience at the on-site food kiosk serving Caribbean-inspired dishes, with options like Tropical Grouper Ceviche and traditional beef yuca fritters. The distillery also boasts an exclusive shop filled with Bacardi merchandise for visitors to take home.

Taking a scenic ferry that synchronizes with the tour schedule from Old San Juan to Casa BACARDÍ offers a unique travel experience. For those wanting more of Puerto Rico’s rum culture, the island is also home to the oldest rum distillery, Ron del Barrilito, making it a must-visit destination for rum enthusiasts.

The Harpeth Hotel in Franklin, Tennessee, has reinvented its lobby bar, lovingly called "Franklin’s Living Room." This cozy space is designed for comfort, featuring plush couches and a warm fireplace, making it perfect for guests looking to unwind with a cocktail. As a testament to its location in Tennessee whiskey country, the hotel has developed an impressive whiskey program.

At the heart of the hotel’s dining experience is the Whiskey Keep, a dedicated bar holding over 250 different whiskeys and bourbons. This is not just any whiskey collection; it is thoughtfully curated, reflecting Tennessee’s rich distilling traditions and inviting both seasoned whiskey connoisseurs and newcomers to enjoy this spirit through guided tasting experiences.

Thomas Tuggle, the hotel’s director of food and beverage, emphasizes the intention behind the Whiskey Keep, stating, "We wanted it to be more than just a bunch of bottles at a bar." The selection ranges from well-known brands like WhistlePig to exclusive local offerings from nearby Leiper’s Fork Distillery, which created a special blend for the hotel after an extensive tasting process.

The Whiskey Keep also features a rotating selection of sought-after, allocated bottles like Pappy Van Winkle, available through a community of loyal patrons. Guests can join the Cask Club, providing them with a personal locker to store their selected bottles and access to exclusive events throughout the year.

For whiskey enthusiasts and casual drinkers alike, there are plenty of opportunities to taste the hotel’s offerings. Complimentary whiskey tastings occur nightly, and every Wednesday, the hotel presents a special pairing of a rotating whiskey with its signature burger. A new $10 pour option allows guests to sample high-demand bottles at a reasonable price, making the experience accessible.

Tuggle affirms the hotel’s stance on whiskey as a central element of its culture. "We’re steeped in whiskey," he states, capturing the essence of Tennessee’s rich heritage reflected in every sip.

The Harpeth Hotel, located in Franklin, Tennessee, has made a mark with its lobby bar, affectionately called "Franklin’s Living Room." Styled with plush couches and armchairs around a cozy fireplace, it’s an inviting space perfect for sipping cocktails. The hotel, with 119 rooms, has developed an impressive whiskey program that truly reflects Tennessee’s rich distilling tradition.

At the heart of the hotel is the Whiskey Keep, an elaborate bar filled with over 250 whiskeys and bourbons. This is more than just an ordinary collection; it’s a curated selection meant to celebrate Tennessee’s distilling heritage and offer a guiding experience for whiskey newcomers and aficionados alike. Thomas Tuggle, the hotel’s director of food and beverage, emphasized the importance of thoughtful selection: “We think there are some special whiskeys out there, and we put a lot of thought into who we invite into the Keep.”

The whiskey selection includes renowned brands like WhistlePig alongside high-quality local producers, such as the nearby Leiper’s Fork Distillery, which collaborated on an exclusive Harpeth blend. This particular blend was selected through an enjoyable blind-tasting process, ensuring that guests could enjoy a unique and well-crafted product, available by the glass, in cocktails, or stored in private lockers for dedicated whiskey lovers.

The Whiskey Keep is known for occasionally featuring rare allocated bottles such as Pappy Van Winkle and Weller William Larue, which are distributed based on loyalty and timing. Regular visitors can join the Cask Club, an annual membership that offers perks like a personal locker and access to exclusive curated experiences centered on spirits, food, and live music in Nashville. Members are also the first to know about new bottle arrivals, creating a connection reminiscent of a local bar.

Every evening at the hotel, complimentary whiskey tastings are held in its library, and on Wednesdays, guests can partake in "Whiskey Wednesday," where a rotating selection pairs with the hotel’s signature burger. Additionally, a new $10 pour program invites guests to sample some of the Keep’s most sought-after bottles, making high-end whiskey accessible to all.

As Tuggle puts it, "We’re steeped in whiskey,” highlighting that it’s an integral part of their offerings and a celebration of Tennessee culture.

When it comes to rum, many people think of Caribbean brands like Bacardi, Mount Gay, and Appleton Estate. However, the title of the best-selling rum in the world belongs to Tanduay, a brand from the Philippines. In 2024, Tanduay sold an impressive 23.8 million cases, surpassing Bacardi, which came in second.

Tanduay was founded in 1854 and gained industry recognition just 22 years later when it won its first award for rum. However, it wasn’t until 2013 that Tanduay began exporting to the United States, reaching only four states: New York, Florida, Illinois, and California. Its foray into Europe happened six years later, making it relatively new to Western consumers.

Primarily popular in the Philippines, Tanduay has made strides in countries like the United States, Belgium, Ukraine, and the United Arab Emirates. Its growing popularity in the U.S. can be attributed partly to its sponsorship of the Golden State Warriors, alongside Jollibee, a well-known Filipino fast-food chain.

Unlike other rums, Tanduay is made with Grade A molasses, which lends it a lighter and sweeter profile. For those interested in trying Tanduay, it’s versatile enough to be mixed with traditional options like Coca-Cola or fruit juice. Those looking to get creative can try classic cocktails like the Mai Tai or Hemingway Daiquiri, or even explore unique recipes like Caribbean rum cake.

For further exploration of this unique rum, you can look into tips for making various rum cocktails. Whether you’re a fan of sweet drinks or classic cocktails, Tanduay presents an exciting option for rum enthusiasts.

• Learn more about popular rum brands
• Expert advice on making rum drinks
• Caribbean rum cake recipe