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August 16 is National Rum Day, so it’s a great excuse to make these 10 rum cocktail recipes.

CLEVELAND, Ohio — Summer might be winding down, but there’s still plenty of time to soak up as much as possible. Warm weather, outdoor dining and tropical cocktails are just a few aspects of the season worth savoring.

August 16 is National Rum Day, and the holiday is even more of a reason to enjoy tropical rum-based cocktails before Labor Day weekend rolls around.

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By DFNI Staff Writer in Brand News, Liquor & Wines – August 15, 2024 0

The new listings are at Istanbul Airport with Unifree Duty Free and additional airports in Turkey with ATU Duty Free

Tito’s Handmade Vodka has announced an expansion into duty free in Istanbul Airport with Unifree Duty Free, and additional airports in Turkey (Ankara, Bodrum, and Izmir), North Macedonia (Skopje), Georgia (Tbilisi), and Kazakhstan (Almaty) with ATU Duty Free.

In addition to these new listings, Tito’s is available in travel retail locations in major airports, cruise and ferry lines, land border stores worldwide, and almost 150 global domestic markets.

Tito’s Handmade Vodka Managing Director, International, John McDonnell stated: “As more spirits drinkers globally continue to explore and savor Tito’s Handmade Vodka, our objective is to make sure that they can locate their preferred vodka anywhere they go. These seven new listings – with additional ones forthcoming – with our partners at Unifree Duty Free and ATU Duty Free aid in introducing Tito’s to new customers who reside in and journey through these significant markets.”

GREY GOOSE^® Vodka is collaborating with top Toronto fashion outlets to prepare locals for festival season.

TORONTO, August 14, 2024–(BUSINESS WIRE)–As an official sponsor of TIFF^®, GREY GOOSE^® Vodka is enhancing fashion, specifically cocktail attire, just in time for the prestigious Toronto International Film Festival^®. In partnership with renowned Toronto fashion stores, The Fitzroy and Gotstyle, GREY GOOSE^® has helped curate capsule collections available till September 7, 2024, with a 20% discount using the code VIVELESTYLE. These collections allow guests to shine on the red carpet, embodying the joie de vivre that the GREY GOOSE^® brand epitomizes.

The capsule collections, offering a mix of glamorous and sophisticated dresses and suits, can be explored both in-store and online. While shopping, guests can enjoy handpicked outfits inspired by the elemental themes of GREY GOOSE^® Vodka and taste the season’s trendiest accessory – a signature GREY GOOSE^® cocktail, available in Classic or Espresso Martini, or the MelonAce cocktail.

Enjoy signature cocktails while shopping on these exclusive dates:

August 24-25, 2024 from 2:30 – 4:00 PM

August 31-September 1, 2024 from 2:30 – 4:00 PM

The ‘sip and shops’ are available at both The Fitzroy (213 Sterling Rd Unit 111, Toronto, ON, M6R 2B2) and Gotstyle (The Well: 486 Front St W Suite UG26, Toronto, ON, M5V 0V2).

“The GREY GOOSE collaborations with our style retailers are a unique way to offer Torontonians a reason to dress up,” said Kate Watson, Senior Brand Manager at GREY GOOSE Vodka. “Our brand, alongside both The Fitzroy and Gotstyle, share a commitment to style at our core, while offering touches of refinement and elegancy every step of the way. We cannot wait to see Canadians dressed in their glamorously chic looks at TIFF!”

Once ready in their finest attire, guests can partake in GREY GOOSE^® Vodka presents LE ‘TINI BAR, an exclusive event full of sensory delights with a French influence. The gathering will take place in Toronto at Second Floor Events from September 5-7, 2024, where attendees will be taken through a tour of three mini bars, each inspired by a core element of GREY GOOSE^® – wheat, water, and sky.

At each station, a unique petit martini awaits, featuring the sophisticated French Martini, the traditional Classic Dry Martini, and the beloved Espresso Martini. Additionally, mixology experts will be on hand to impart their finest martini crafting secrets and tips.

Following the exploration, guests are invited to unwind in the lounge area with peers. This space offers the chance to buy extra drinks, including a set of the three highlighted petit martinis, elegantly displayed for memorable photo opportunities. This is an ideal moment to enjoy a stylish drink and celebrate the season’s finest films.

This festival time, delve into the refined blend of cocktail elegance and fashionable attire brought to you by GREY GOOSE^® Vodka. Elevate your festival experience by dressing impressively for the sip and shop events and continue celebrating at one of the season’s most anticipated events – GREY GOOSE^® Vodka presents LE ‘TINI BAR.

Tickets are priced at $25 each and include an exclusive three-part, one-hour sensory experience and GREY GOOSE^® Vodka tasting with expert mixologists; three custom petits GREY GOOSE^® Vodka martini cocktails, each accompanied by an amuse-bouche, and admission to the Martini Cocktail Lounge, where additional cocktails can be purchased while dancing the night away in style!

For more event information and for ticket availability, please visit https://greygooseletinibar.ca.

19+ ONLY. MUST BE LEGAL DRINKING AGE. SIP RESPONSIBLY. ©2024. GREY GOOSE, ITS TRADE DRESS & THE GEESE DEVICE ARE TRADEMARKS. VODKA – 40% ALC./VOL. DISTILLED FROM FRENCH WHEAT.

About GREY GOOSE^® Vodka

Produced with unyielding quality, GREY GOOSE® Vodka utilizes the finest French ingredients and boasts a production process that’s fully traceable from start to finish. The focus of GREY GOOSE® is to deliver a superior vodka with every single bottle distilled and bottled in France. Their classic recipe uses only two natural elements: single-origin Picardie soft winter wheat and spring water from a natural limestone well in Gensac-la-Pallue, within the famed Cognac region. This precise combination undergoes a unique distillation process designed to enhance the natural characteristics of the ingredients.

Under the guidance of Cellar Master François Thibault, GREY GOOSE® achieves an exceptional level of smoothness and distinctive taste. The full range of GREY GOOSE® includes the original GREY GOOSE® Vodka and its flavored variants: GREY GOOSE® La Poire, GREY GOOSE® L’Orange, and GREY GOOSE® Le Citron.

www.greygoose.com

As a key entity within the BACARDÍ Limited portfolio, GREY GOOSE® Vodka is part of a prestigious collection managed by BACARDÍ Limited, whose headquarters are situated in Hamilton, Bermuda, encompassing the wider BACARDÍ group of companies including BACARDÍ International Limited.

About The Fitzroy

The Fitzroy is Canada’s premier dress rental service. Established in Toronto in 2016, The Fitzroy offers a sophisticated and selectively curated range of the latest designer dresses, jumpsuits, and handbags sourced globally, available for rent for any special occasion. The mission of The Fitzroy is to alleviate the stress of dressing up, ensuring customers look and feel their best at their next event without the need to purchase a dress they’ll wear only once. The Toronto showroom provides a warm, inclusive, and judgement-free environment where customers can try on outfits with the assistance of skilled stylists at their convenience and either book on the spot or for a later date. Additionally, dresses can be reserved online with convenient two-way shipping throughout Canada. Visit us at fitzroyrentals.com.

About Gotstyle

Founded in 2005, Gotstyle is at the forefront of men’s lifestyle fashion, presenting a dynamic range of both North American and European designers and labels. Gotstyle has emerged as a comprehensive shop for men’s attire under four categories: casual, social, business, and formal. Spearheaded by Melissa Austria, Gotstyle has flourished over the past 19 years, expanding to include several physical stores, a bespoke tailoring service, a women’s line, an online store, and a vibrant social media outreach. This success can be attributed to the loyal community of over 20,000 customers fostered through exclusive events, personalized shopping experiences, and distinctive customer service. Gotstyle remains a pioneer in exceeding customer expectations. Visit us at gotstyle.com

View source version on businesswire.com.

Contacts

Danielle Sippley
Phone: 647-922-6116
Email: danielle@meatandproduce.agency

The Brother Justus Range of American Single Malt Whiskey

Established in 2014 by Phil Steger, Brother Justus Distillery is located in Minneapolis, Minnesota. Named in honor of a local Benedictine monk famed for his clandestine whiskey distillation during Prohibition, Brother Justus dedicates itself to preserving the artistry and innovation of its namesake through its high-quality American single malt whiskeys. The distillery is distinguished for its innovative peating process and the use of regional ingredients which give their whiskey distinct tastes. Here’s a breakdown of the flavor notes for various Brother Justus whiskey offerings.

Situated in northeast Minneapolis, Minnesota, Brother Justus takes pride in producing, aging, and bottling its whiskey at the local facility. The distillery practices exclusive use of malted barley from the Upper Midwest and matures the spirit in specially crafted barrels made from Minnesota oak. The regional wood not only contributes unique flavors but also showcases the influence of the local climate on the aging process.

The distinct flavors arising from Minnesota’s cold-climate oaks are notably different from those derived from warm-climate oaks, such as those found in Missouri. These differences are attributable to the oaks’ varied growth rates, their specific chemical compositions, and their individual interactions with the whiskey during the maturation process.

Cold-climate oak is distinguished by a tight grain structure, higher concentrations of lignin, and fewer vanillin and tannins compared to oak from warmer climates. This tighter grain structure decelerates the interaction between the spirit and the wood, resulting in a slower flavor extraction process. Cold-climate oak introduces a complexity of spice that includes notes of clove, nutmeg, and cinnamon, helping to cultivate a more balanced and refined flavor profile over time.

In contrast, warm-climate oak features a looser grain structure which facilitates quicker interactions between the wood and the spirit, leading to rapid flavor extraction and a bolder, more pronounced flavor profile. Elevated levels of vanillin in warm-climate oak deliver stronger and more intense flavors, with distinct coconut notes and a sweeter overall taste. Additionally, the increased tannins present in warm-climate oak contribute to a firmer structure and greater astringency in the spirit.

The Brother Justus Distillery is located in Minneapolis, Minnesota.

Brother Justus American Single Malt Whiskey, 43% ABV, 750 ml

The whiskey presents scents of honey, vanilla, and toasted malt/cooked cereal, accented by dried fruit and a slight spiciness.

On the palate, it is smooth and well-balanced, offering tastes of caramel, honey, and cooked cereal, complemented by vanilla, dried apricot, and a sprinkle of cinnamon.

The concluding taste is of medium duration, retaining elements of honey, oak, and a subtle spice.

Brother Justus American Single, Silver Whiskey, 43% ABV, 750 ml

Silver whiskey, also referred to as “newmake” whiskey, is whiskey that has not undergone aging. Personally, I prefer aged whiskey as it generally offers deeper flavors. However, newmake whiskey can serve as an intriguing base for cocktails when used by a skilled mixologist. In several countries, whiskey must be aged for a certain period before it can be legally labeled as such. The United States, however, has no such regulations, allowing any distilled spirit from cereal mash to be identified as whiskey, regardless of age.

The aroma of the spirit is predominantly fresh and clean, characterized by scents of green apple and pear, alongside nuances of boiled cereal and an anise or licorice scent.

On tasting, it presents a light, fruity profile with a vibrant eau de vie essence, infused with flavors of green apple, pear, and hints of honey. This unaged whiskey illustrates the raw purity of malt, accompanied by a mild sweetness and a light citrus undertone.

The finish of the whiskey is brief but sweet, featuring continuing flavors of green apple and a subtle taste of cooked cereal.

Brother Justus American Single Malt, Cold Peated Whiskey, 43% ABV, 750 ml

Traditionally, the process of “peating” whiskey involved exposing malted barley to the smoke from a peat fire. This smoke contains phenolic and other organic compounds that adhere to the sugars in the barley and persist through both fermentation and distillation. The specific characteristics of the peat smoke flavor depend on the peat’s origin.

For instance, peat sourced from moist, seaside areas often imparts a medicinal quality, whereas peat from drier, inland regions like eastern Scotland is known for its brushy, forest floor, and earthy notes.

In Scotland, it was common for the water used in mashing to absorb minor amounts of phenolic compounds as it flowed over peat bogs. However, these phenolic levels, generally around 2 or 3 parts per million (ppm), were too minimal to affect the flavor of the whiskey significantly.

Brother Justus has pioneered a unique method termed “cold peating” to instill a smoky/peaty flavor in its whiskey without the actual burning of peat.

Rather than igniting peat, Brother Justus derives the essential oils and phenolic components from it. These compounds are known for providing smoky, medicinal/disinfectant, and earthy aromas to traditionally peated whiskies. The process involves cold-infusing these extracted peat elements into the whiskey by introducing the peat oils into the spirit under controlled temperatures, thus preserving the peaty traits without the need for heat or fire.

This technique of cold peating gives Brother Justus meticulous control over the smokiness, earthiness, and phenolic content in the whiskey. By tweaking the quantity and concentration of the peat extracts used, they can engineer varied smoky nuances, ranging from mild to strong.

The whiskey exudes a delicate, earthy peat smoke on the nose, complemented by notes of honey, vanilla, and cooked cereal, alongside fruity undertones of citrus and green apple.

The whiskey is smooth on the palate, featuring a gentle peat smoke that meshes nicely with honey, vanilla, and cooked cereal flavors. The mid-palate reveals notes of citrus, green apple, and a touch of spice.

This peating differs significantly from the heavily smoked phenolic peat bomb whiskeys often found on Islay. It also lacks the floral/potpourri character typical of Orkney and some Highland peated whiskies. It’s more akin to some of the peated whiskies from Speyside or the single malt American peated whiskeys that use peat from the Pacific Northwest. Rather than being medicinal or phenolic, the smoke has an earthy quality that is more reminiscent of mushroom compost or the forest floor after a rainstorm.

The finish is medium length, with a lingering smokiness and notes of honey, oak, and a subtle spice.

Brother Justus Founder’s Reserve, American Single Malt Whiskey, 58.5% ABV, 750 ml, Lot No. FR-1

The whiskey presents a rich aroma, filled with a complex array of scents. It starts with strong notes of cooked cereal and honey, leading into a burst of vanilla and caramel. Dried fruits, including apricots and figs, mix subtly with a light smoky character, suggesting some form of cold peating during its creation. Further sniffing reveals the spices of cinnamon and nutmeg, accompanied by a faint hint of oak.

Brother Justus Founders Reserve shows a smooth and full-bodied profile when tasted, marked by a notable feeling in the mouth. The dominant flavors include sweet cooked cereal and butterscotch, alongside rich dark chocolate, dried cherries, and roasted coffee nuances. The integrating smokiness adds dimension, enhancing the taste without overwhelming. Flavors of toasted nuts, orange zest, and spices like cinnamon, nutmeg, clove, and slight pepperiness emerge in the middle of the palate.

The finish is protracted and fruity, carrying persistent flavors of honey, cooked cereal, and mild smokiness, with undercurrents of subtle oak and dark dried fruits.

Brother Justus Distillery is known for producing high-quality American single malts that pay homage to the legacy of their namesake using distinct Minnesota ingredients. They offer a range of expressions from the smooth and balanced American Single Malt to the deeply complex Minnesota Oak Single Malt. Suitable for both seasoned enthusiasts and those new to American single malts, Brother Justus whiskeys offer a captivating exploration into the realm of premium craft spirits.

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A man pleaded guilty to giving rum to a 14-year-old girl, who was sitting next to him on a flight before sexually abusing her on an American Airlines flight from Charlotte to San Diego, according to the U.S. Attorney’s Office, Southern District of California.

Family sues American Airlines after daughter finds camera in plane bathroom

Ryan Coffey, 33, of San Diego, pleaded guilty Monday to the charges that happened on Jan. 7, 2023. He was 31 at the time.

He admitted to giving the girl rum and touching her inner thigh and breasts. They didn’t know each other.

Coffey was indicted on March 15 for sexual abuse of a minor and abusive sexual contact stemming from his actions during a flight.

“Due to the bravery of a young girl who spoke out about her experience in the darkness of an airplane, and the prompt action of law enforcement, this individual was brought to justice,” stated U.S. Attorney Tara McGrath in a press release. “The U.S. Attorney’s Office is dedicated to ensuring safety whether in the air, on land, or at sea.”

He could be sentenced to up to two years in prison.

The Pittsburgh Pirates have been enhancing their farm system over recent years, evident in the graduation of many top prospects. This year, standouts like Paul Skenes, Jared Jones, Quinn Priester, Nick Gonzales, and Kyle Nicolas have moved from promising prospects to integral members of the MLB team roster.

Following the conclusion of the deadline and draft, the complexion of the system has significantly shifted. This ushered in an opportune moment for our editorial team to reassess and rank the Pirates’ top 10 prospects in light of various new entries.

Before delving into the list, it’s noteworthy to mention a few individuals who nearly made the mark.

Mike Burrows, the longest-serving prospect up for discussion, was selected in the 11th round of the 2018 draft. His progress accelerated markedly in 2021 and 2022. A setback occurred in April 2023 when he required Tommy John surgery, putting his promising trajectory on pause. Post-recovery, Burrows is returning to form, primarily pitching between 93-96 MPH. He boasts a high-spin fastball and curveball, complemented by an increasingly effective slider and changeup.

The Pirates selected Jack Brannigan in the fourth round of the 2022 draft as a two-way player, but he has since focused solely on fielding. In 2024, he primarily played shortstop, though he was originally drafted as a third baseman and has also played some games at second base. Brannigan is an above-average runner and is anticipated to excel defensively across the infield due to his strong arm, which allowed him to throw fastballs in the upper-90s in college. While currently his batting needs improvement, he holds the potential to become a 20/20 player in the future.

Yordany De Los Santos, a standout international recruit by the Pirates in the 2021-2022 offseason, has proved his mettle in the Florida Complex League at just 19 years old and has recently moved up to A-Ball with Bradenton. De Los Santos is expected to develop above-average power at the plate and is versatile enough to handle positions at shortstop, second base, or third base. Standing at 6’2″ and weighing 170 pounds, his current speed is average, suggesting he might transition to a corner position as he further develops.

Chicken Cock Whiskey master distiller Gregg Snyder supervises the production of wash.

Founded in 1856 by James A. Miller in Paris, Kentucky, Chicken Cock Whiskey has endured numerous challenges, including ownership changes, a distillery fire, and prohibition. Despite these obstacles, the brand disappeared in the 1950s.

In 2011, the Chicken Cock Whiskey brand was revived by Grain & Barrel Spirits, which also manages brands like Dixie Vodka, High Goal Gin, and Eterno Verano Tequila. The brand made its comeback in 2012 with a line of flavored whiskeys. However, these initial offerings were distilled outside Kentucky and failed to mirror the historical quality or the brand’s authentic Kentucky roots.

46-year whiskey industry veteran Gregg Snyder then stepped in.

Restoring Chicken Cock Whiskey to its historical prominence entailed moving distillation back to Kentucky and overseeing every stage of production. Under Snyder’s supervision, the distillation occurs at Bardstown Bourbon Company according to his specific recipe. Snyder meticulously manages the brewing, fermentation, and distillation processes, paying close attention to various aspects including time, temperature, and the use of enzymes and yeast. “From barley to bourbon to barrel to bottle,” Snyder remarked in a video interview.

Snyder meticulously selects Appalachian oak logs for crafting the barrels that age Chicken Cock Whiskey. He believes Appalachian oak imparts a richer flavor due to its tight grain, resulting from the harsh, stony landscapes where the trees thrive. His preference extends to logs sourced from the northern slopes, which see less sunlight, promoting slower growth and denser wood structure.

Upon acquiring the brand, Grain & Barrel discovered that the original recipes were lost. As a result, Snyder devised a high-rye bourbon reflective of the historical period the brand represents. The primary grain configuration of this whiskey includes 70% corn, 21% rye, and 9% malted barley. Snyder’s control extends from selecting the wood for the barrels, made from air-dried staves, to overseeing the aging of the distilled spirits.

Snyder’s innovation is not limited to Chicken Cock’s main products like their Kentucky straight bourbon, Kentucky straight rye, small batch bourbon, and double-oak whiskey; he also introduces limited-edition varieties. “Today’s whiskey enthusiasts are eager for novel experiences,” explains Snyder. “However, we commit to producing only top-quality whiskey worth celebrating.”

Snyder mentioned that a renowned whiskey bar, which he chose not to identify, frequently presents Chicken Cock whiskey alongside other leading brands in blind tastings to its global clientele of whiskey enthusiasts. According to him, Chicken Cock is reportedly chosen as the superior whiskey by customers 80% of the time.

This might reflect a distiller’s pride in his product, yet Snyder believes, “this genuinely signifies the success we’ve achieved in restoring Chicken Cock to its former high-quality status.”

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GASTONIA, N.C. — A Gaston County nonprofit is collaborating with Tito’s Handmade Vodka to construct an animal hospital.

The Animal League of Gaston County, an organization dedicated to animal welfare, currently operates a low-cost spay/neuter clinic. They are launching a campaign to establish a full-service, affordable veterinary facility with Tito’s matching community donations dollar for dollar, up to $60,000, until the end of the year.

Animal shelter is overcapacity following Gaston County storm

The ALGC highlights that while the average cost for a vet visit in North Carolina is $66.67, their clinic offers a wellness visit for $30 and a sick visit for $35.

“We’re incredibly grateful for Tito’s contribution to our matching campaign,” expressed Terry Kenny, CEO of the Animal League of Gaston County. “Our goal is to assist as many animals as we can, and with this clinic, that will become a reality. The matching funds from Tito’s will provide a substantial help, and we trust that the community of Gaston County will step forward to contribute the remaining amount required.”

Tito’s branding includes the motto “Vodka for Dog People,” which is prominently displayed on its products.

The Animal League of Gaston County initially launched their spay/neuter clinic in 2009 on West Franklin Blvd. Since then, they have serviced over 83,000 animals. In 2020, they expanded their services to include veterinary care, although the demand in the community continues to surpass their current capabilities.

“The efforts by the Animal League of Gaston County in supporting pets within their community are commendable, and we’re thrilled to help bolster their matching campaign, thereby enhancing the effectiveness and reach of their initiatives,” stated Lindsey Bates, senior director of philanthropy at Tito’s.

ALGC is the only service of its kind in a three-county area, but there are no residency or income requirements.

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After its debut as a 12-year-old rye whiskey that clinched a Gold Medal at the 2019 San Francisco World Spirits Competition, Bulleit had retired this particular edition from the market, causing a stir among enthusiasts. In the spring of 2024, Bulleit is set to bring back this beloved spirit with the release of their Bulleit Frontier Rye 12-year, an exclusive version of their well-known Bulleit Rye.

This iteration follows the same recipe as the Bulleit 95 Rye, comprising 95% rye and 5% malted barley. The ageing process marks the distinction: the standard offering matures between four and seven years, whereas this special batch is aged for no less than 12 years. Some of this whiskey’s components have even been aged in newly charred American white oak barrels for up to 17 years. The final product is a 92 proof (46% ABV) beverage, delivering the expected rye spiciness with hints of vanilla and anise. The Bulleit Rye 12-year-old is being sold across the nation (excluding Maine) at a price of $54.99 for a 750-milliliter bottle.

Despite missing out on acquiring the 2019 release of the 12-year rye whiskey, we secured a bottle upon its re-release in April. Our brief review? It fully lives up to its reputation and we sincerely hope it won’t be another five years until more becomes available.

These recommendations are drawn from direct experiences with promotional content and products supplied by the manufacturer.

Read more: The 27 Best Bourbon Brands, Ranked

Bulleit has been in the business of producing rye whiskey expressions for 13 years. Although the company started its 12-year American straight rye much earlier, it wasn’t until 2019 that it was released, eventually earning a gold medal at the 2019 San Francisco World Spirits Competition. This limited-edition whiskey is no longer available on the market.

In response to consumer demand for high-quality rye whiskeys, Bulleit, located in Shelbyville, Kentucky, is focusing on this segment. Jesse Damashek, the senior vice president of whiskies and liqueurs at Diageo, which owns Bulleit, emphasized their commitment to the rye whiskey category.

According to Bulleit Master Blender Andrew MacKay, the new version adheres to the craftsmanship of previous iterations. With a 95% rye mash bill, it ranks among the rye whiskeys with the highest concentration of rye available commercially. The Bulleit Frontier 12-Year-Old Rye Whiskey has garnered multiple accolades, including Double Gold at the 2024 San Francisco World Spirit Awards, gold medals at the 2024 SIP Awards, 2024 Ascot Awards, and 2024 New York International Spirits Competition, as well as a perfect score at the 2024 Chilled 100 Spirits Awards.

The Bulleit Frontier 12-year rye whiskey offers a distinct taste compared to the Bulleit 95 rye and the 2019 debut of the same age. Despite sharing the same mash bill, the difference lies in the aging period. While the standard rye ages for about four to seven years in new American oak barrels, this special 12-year edition features whiskey aged for at least 12 years.

Remarkably, even within 12-year releases, subtle discrepancies emerge. The 2019 batch comprised whiskey exclusively aged for 12 years. In contrast, the 2024 batch includes barrels that have matured for up to 17 years, showcasing how five additional years can significantly alter a whiskey’s character.

The whiskey exudes a smoky, slightly peaty scent with undercurrents of vanilla and a caramel-like sweetness. These aromatic qualities translate to the taste, delivering a spicy, anise-laced vanilla flavor. Bulleit describes the profile as encompassing “light, fruity, woody-oaky, floral, and vanilla-spice notes,” producing a “semi-sweet, clean, and crisp” finish. Its smoothness is comparable to more expensive, longer-aged rye whiskies.

The 2024 edition maintains the same 95% rye and 5% malted barley composition found in Bulleit’s primary rye. The 95% rye content is among the highest in the industry, infusing the whiskey with its characteristic spiciness. According to U.S. law, all rye whiskey barrels must be American-made to qualify as “American whiskey.” They must contain at least 51% rye, distinguishing them from bourbon differences, be distilled at no more than 160 proof, and age in new charred oak barrels among other stipulations.

Bulleit Frontier’s 12-year rye whiskey is distilled and aged in Lawrenceburg, Indiana, and bottled in Louisville, Kentucky. Like other whiskeys, the grains are mashed with water and yeast, which are then fermented before being heated up and distilled. The final step in the process is aging in unused charred American white oak barrels for a minimum of 12 years. No other flavors or colors are added, making this an American straight rye whiskey. After that, it’s bottled in the standard Bulleit Frontier bottle with the signature, slightly askew label slapped across the front.

If you ask the folks at Bulleit, they will tell you there are two ways to enjoy Bulleit Frontier 12-year rye whiskey: neat or on the rocks. In sampling the product, we tried it both ways and noted that each has some pros and cons.

Drinking it neat (that is, poured in a glass, unchilled, unshaken, and with nothing else added), allows for you to get the fullest version of the spirit’s aroma and flavors. Sipping this golden-amber spirit neat revealed the spicy, oaky-vanilla flavor that was promised in the tasting description. By drinking it on the rocks (with ice cubes — or with one large ice cube, as we prefer), it opens up some fruity aromas and makes for a much smoother sip. It does, however, tamp down that level of spice.

If that’s not how you like to drink your whiskey, that’s no problem either. Bulleit Frontier 12-year rye whiskey can definitely be used in any rye whiskey cocktail — whether that’s a Manhattan, an old fashioned, or a Sazerac. Rye is also the best whiskey to make a classic Boulevardier. One cocktail that Bulleit recommends is the “Ryes Up,” made with Bulleit Rye, sweet vermouth and cognac, elderflower liqueur, and a dash each of aromatic and Peychaud’s bitters. Stir the ingredients with ice, strain into a rocks glass, and garnish with a lemon twist.

The 2024 expression and the 2019 expression share similar characteristics such as mash bill, aging vessel, and proof. The distinction comes in the inclusion of whiskey aged up to 17 years in the 2024 version, unlike its predecessor.

Bulleit has managed to introduce the blend with whiskey that has matured an additional five years. This adjustment resulted in the whiskey exhibiting subtle variances in aroma and taste compared to the earlier version. Originally, Bulleit Rye 12-year-old was noted for its aroma filled with dried orchard fruits, baking spice, and oak, alongside flavors of dried pear, light toffee, and oak. However, the latest version emphasizes less on fruity tastes and more on deeper spice notes.

The sweetness in the 2024 version is more caramel-oriented, coupled with a touch of vanilla, instead of pear. Both versions offer a delightful tasting experience, but the 2024 release caters more to those who appreciate deep, complex flavors in their whiskey.

Though now widely enjoyed, the Revolver cocktail is relatively recent, created about 20 years ago. It originated in California during the early 2000s when a bartender used a recently launched Bulleit bourbon to craft a new drink. This creation by renowned mixologist Jon Santer was aimed at making a new version of a Manhattan using available bar ingredients, which at the time did not include any homemade syrups. The cocktail, comprising Bulleit, coffee liqueur, and orange bitters topped with a flamed orange peel, quickly became popular and helped raise the profile of Bulleit bourbon, a whiskey rich in rye content.looking to use a case of newly released Bulleit bourbon.

Indeed, Bulleit’s production array, including its renowned rye whiskey, has evolved in response to requests from the bartending community. Company representatives have shared that their premier rye whiskey was specifically developed for bartenders eager to revive the cocktail scene reminiscent of the pre-Prohibition era. Since high-rye bourbons differ from rye whiskeys, with the former retaining some sweetness from corn, the demand for sophisticated rye whiskies prompted Bulleit to pursue products such as the 12-year American straight.

Marking its 30th anniversary in 2017, Bulleit inaugurated a new distillery in Shelbyville, Kentucky, designed with environmental preservation and water conservation initiatives. The site featured Shelbyville’s initial industrial solar array, aligning with Bulleit’s goal to operate entirely on renewable energy by 2030. Additionally, the location includes an organic garden aimed at supporting pollinators.

In 2021, Bulleit’s parent company, Diageo, introduced a carbon-neutral whiskey distillery in Lebanon, Kentucky. Bulleit was the inaugural brand distilled at this facility, supplementing its ongoing operations in Shelbyville.

Bulleit is committed to environmental conservation, collaborating with American Forests to boost ecosystem restoration efforts. This partnership has initiated a tree-planting campaign in urban areas like New York City and Houston, where Bulleit achieved its goal of planting one million trees nationwide, three years ahead of its initial schedule. Subsequently, Bulleit initiated the first phase of the Don’t Trash Glass initiative in Kentucky, collaborating with the Glass Packaging Institute and GlassKing Recovery and Recycling. This program encourages local bars, restaurants, and businesses to partake in glass recycling efforts, enhancing bottle collection and promoting recycling practices.

In a way, Bulleit has always been known for its rye. Even before the distillery launched its flagship Bulleit 95 Rye in 2011, its namesake bourbon had been garnering attention because of its high rye content. In fact, Bulleit Bourbon gets its bold flavor from a whole lot of rye. In all, 28% of the mash bill is rye (the remainder is 68% corn and 4% malted barley), which is the reason for its blend of spicy and sweet flavors. This recipe harkens back to Augustus Bulleit, the great-great-grandfather of the man who started the current iteration of Bulleit. Augustus started making bourbon in the 1830s.

As legend goes, Augustus used a high rye percentage to differentiate his product from others in the market. Business was going well through 1860, when he disappeared without a trace while transporting barrels of whiskey to New Orleans. Tom E. Bulleit Jr. then resurrected the family business in 1987. Despite the rye-forward character of the bourbon, it wasn’t until nearly a quarter century later when the distillery started producing its own rye.

Read the original article on Tasting Table.

“This book is being published… in the hope that it will contribute at least a little to the standardization of drinks and to the promotion of that happy state of affairs where, when you order your favorite cocktail, you will get exactly the sensation your hopeful taste-buds have been anticipating, no matter what corner of this bright and beautiful land you happen at the moment to be inhabiting.”

— The Official Mixer’s Manual, 1934

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The Blinker is, ironically, one of those cocktails that everyone makes differently, in every corner of this bright and beautiful land you happen to be inhabiting at the moment.

The one thing it always has is grapefruit—usually juice, sometimes zest, occasionally both—and beyond that, all bets are off. Is it rye or bourbon? Do you add other citrus, like lemons or limes? There’s a red fruit component—is it raspberries or pomegranates (or Rose’s Grenadine, which is high-fructose neither)? Even structurally it’s up for grabs. Is it tall and juicy like a highball or short and snappy like a sour? The Blinker is all over the place. There’s no standard.

There’s irony in all this ambiguity. The book that introduced the Blinker—Patrick Gavin Duffy’s The Official Mixer’s Manual, mentioned earlier—was originally intended to establish a standard in the American cocktail scene. It was the year 1934, only a year past the end of the Prohibition era, which had outlawed alcohol for 14 years. The professionals skilled in the American bar tradition had either moved to Europe or switched professions. Moreover, there was a concern that advancements in automobiles and road systems had turned society almost nomadic, scattering the centralized knowledge of cocktail-making and diluting the once unified culture. Thus, a few publishers collaborated with Duffy, a seasoned expert of 35 years by the time Prohibition started, to produce a definitive guide and thereby rejuvenate the distinguished culture of American cocktails.

Duffy’s The Official Mixer’s Manual did, to some extent, achieve success, quickly becoming a significant reference and staying in print for four decades. However, over time, cultures evolve. The exact threat foreseen to mixed drinks did materialize, albeit later than predicted. Eventual changes saw the book and similar works overwhelmed by the flashy era of disco and vodka shooters, turning the Mixer’s Manual and its Blinker cocktail from a guiding beacon to merely a historical relic awaiting rediscovery.

The revival of the Blinker was led by “Dr. Cocktail” Ted Haigh, in his Vintage Spirits and Forgotten Cocktails, first published in 2004. Haigh found the original recipe in Duffy’s guide, which mixed three parts grapefruit juice with two parts rye whiskey and one part grenadine. He modified it by substituting raspberry for grenadine, finding that “raspberry syrup was a common substitute for grenadine … I experimented with it in this recipe—and never looked back.”

Regarding the ambiguity of the recipe, one may ask why not stick to Duffy’s initial concoction? Despite his extensive experience, the original Blinker simply didn’t taste that great. Similar to the recipes like Brown Derby and Blood and Sand, the problem lies with grapefruit juice which lacks the necessary acidity to enhance the flavors in these cocktails, at least with today’s grapefruit variants. Hence, bartenders often tweak the Blinker’s original formula significantly, either increasing the citrus content dramatically, minimizing it, or adding acidity through alternative means to solve this flavorful puzzle.

After trying all of them, I think the one below not only tastes best, but does so by a fairly wide margin. As far as I’m concerned, a modern Blinker must pay homage to the original flavors—rye, grapefruit, and pomegranate/raspberry—but not necessarily the original proportions, and my recipe is the one I most want to drink or would feel most confident giving to others. Is it precisely what the word “Blinker” will get you in bars across this bright and beautiful land of ours? No, it’s not. But it might be better.

2 oz. rye whiskey

0.75 oz. lemon juice

0.75 oz. grenadine

1 silver dollar-sized grapefruit peel

2 dashes grapefruit bitters, if possible

Add all ingredients including grapefruit peel to a cocktail shaker and shake hard on ice for eight to 10 seconds. Strain off the ice into a chilled cocktail or coupe glass, and garnish with a grapefruit peel.

NOTES ON INGREDIENTS

Grenadine: Grenadine is created by combining equal parts of pomegranate juice and sugar, much like the renowned Jack Rose. The excellence of your pomegranate juice is crucial. Using freshly pressed, unpasteurized juice can elevate your Blinker cocktail to exceptional levels. Inferior juices, even high-quality bottled ones like Pom Wonderful, do not perform as well. Grenadine shines brightest when it’s fresh.

If fresh pomegranate juice isn’t available, using raspberries is a viable alternative. Historically, raspberries and pomegranates were used interchangeably, raspberries in summer and pomegranates in winter, due to their seasonal availability pre-globalization. Substitute grenadine with simple syrup and incorporate four to five raspberries into your cocktail shaker, mashing them together with the grapefruit peel and ice.

Grapefruit Peel and Juice: Experimenting with grapefruit juice yielded good results, but none surpassed the simple use of lemon juice and a “regal” shake—shaking with a grapefruit peel in the cocktail shaker to bruise it alongside the ice. The acidity is necessary to enhance other flavors, with much of grapefruit’s distinct taste contained in its peel. Similar to the Gold Rush, the inclusion of a grapefruit peel imparts a textured bitterness enhancing each sip, staying true to the spirit of the recipe.

If you wish to experiment, adjusting grapefruit juice’s acidity to mirror that of lemon juice is feasible. Add 4g of citric acid per 100ml of grapefruit juice, blending until the acid dissolves. Bars use this method to maintain the flavor of grapefruit without overly diluting the cocktail mix. Nonetheless, even with adjusted acidity, shaking the cocktail with a grapefruit peel is irreplaceable for infusing authentic grapefruit flavor.

Rye Whiskey: Opt for rye over bourbon. While bourbon blends well with grapefruit too, it’s rye’s spiciness, combined with the tartness of red fruit and the bitterness of grapefruit, that truly defines this cocktail. Testing various styles of rye, the standout favorite was the Canadian style—a high-rye, no-corn mashbill exemplified by brands like Dickel Rye, Redemption Rye, Bulleit Rye, and others. This type with its soft, grain-forward herbaceousness complements grapefruit splendidly.

Grapefruit Bitters: There’s no need to purchase grapefruit bitters specifically for this mix, but if available, a couple of dashes enhance the drink, especially when substituting “acid adjusted” grapefruit with lemon juice. The added bitterness underscores the grapefruit flavor effectively. Alternatively, orange bitters might suit depending on the brand, though testing for personal preference is advised. Avoid heavily spiced aromatic bitters like Angostura, as they can overshadow the fruit elements, despite their appealing flavor.

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