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With its roots in the Caribbean, rum for many people has become synonymous with tropical locales and delicious dark liquor cocktails. Unsurprisingly, at this year’s International Wine & Spirits Competition, the region boasted most of the highest-rated rums among the several hundred tasted by experts. One country in particular holds the crown.

Barbados is the undisputed champion when it comes to rum at this year’s IWSC. Of the 20 best-rated rums tasted by experts, the country produces more than half of the choices, with eight of them being from R.L. Seale’s Foursquare distillery on the island.

The competition’s No. 1 rum in the world with 99 points is R.L. Seale’s Foursquare 14-Year-Old Equipoise Rum. At 61 percent ABV, it isn’t your typical rum and can likely be sipped in small amounts rather than combined with mixers. It also has a unique flavor profile, according to the more than 100 distillers, blenders, and other industry professionals gathered for the competition.

“Enticing aromas of leather and olive oil greet the senses, leading to a tantalizing blend of citrus peel, cinnamon, oak, dark chocolate, and nutmeg. Plummy, spiced fruit dances on the palate upon a soft, sweet mouthfeel. A dry, tangy finish lingers, revealing layers of caramel, banana bread, and tobacco. Luxurious and long-lasting,” they gushed.

Coincidentally, the first-ever record of rum in history was on the island of Barbados. Other countries in the top 20 responsible for great rum include fellow Caribbean nation Martinique and the Southeast Asian countries of Thailand and Cambodia.

Related: The World’s Best Gin Has an Interesting Flavor Profile

Read up on the 20 best-rated rums from this year’s IWSC and find something you like.

R. L. Seale Foursquare 14-Year-Old Equipoise Rum (Barbados, 99 points)

Taiwan Tabacco & Liquor Corp. Nantou Winery Craft Cask-Strength Single Batch Rum (Taiwan, 98 points)

Mt. Uncle Distillery FNQ Iridium x Agave Cask 10-Year-Old Rum (Australia, 98 points)

R. L. Seale Foursquare 2011 Rum (Barbados, 98 points)

R. L. Seale Foursquare Covenant Rum (Barbados, 98 points)

Equiano Ominira 11-Year-Old Rum (Barbados, 98 points)

Sangsom Distillery Phraya Deep-Matured Gold Rum (Thailand, 98 points)

St. Nicholas Abbey 12-Year-Old Cask-Strength Rum (Barbados 98 points)

St. Nicholas Abbey 8-Year-Old Cask-Strength Rum (Barbados, 98 points)

R. L. Seale Doorly’s 14-Year-Old Rum (Barbados, 98 points)

R. L .Seale Foursquare 14-Year-Old Mystique Rum (Barbados, 98 points)

R. L. Seale Foursquare Absolutio Rum (Barbados, 98 points)

Desert Diamond Distillery Gold Miner 12-Year-Old Barrel Reserve (Platinum Wax) (Arizona, USA, 98 points)

Rones del Caribe Roble Viejo 12-Year-Old Ultra Añejo Rum (Venezuela, 98 points)

R. L. Seale Foursquare 15-Year-Old Nicholls & Perks Rum (Barbados, 97 points)

Samai Distillery Kampot Pepper Rum (Cambodia, 97 points)

Distillerie Neisson Le Rhum Argicole Blanc (Martinique, 97 points)

Héritiers Madkaud Renaissance Rum (Martinique, 97 points)

Destilerias Aldea Ron Aldea Familia 2006 Rum (Canary Islands, Spain, 97 points)

R. L. Seale Foursquare Triple Entente Rum (Barbados, 96 points)

The global craft vodka market is anticipated to grow from USD 4 billion to USD 9.46 billion in 10 years. The market will experience rapid growth due to the increasing awareness about craft vodka, given the rapid rise of social media during the forecast period.

Newark, June 11, 2024 (GLOBE NEWSWIRE) — The Brainy Insights estimates that the USD 4 billion in 2023 global craft vodka market will reach USD 9.46 billion in 2033. Small-scale, independently owned distilleries produce craft vodka. Vodka originated in Eastern Europe, specifically Russia and Poland, where it was made from grains or potatoes. Craft vodka evolved in the late twentieth and early twenty-first centuries, captivating consumers who prefer artisanal, locally manufactured spirits. The production of craft vodka involves a meticulous process that includes high-quality ingredients, fermentation, distillation, filtration, diluting, and bottling. Distillers often emphasize locally sourced, organic ingredients alongside small-batch production techniques. This results in a spirit with a diverse flavor profile. Craft vodka companies also focus on distinctive packaging and branding strategies to stand out. Some notable craft vodka brands include Tito’s Handmade Vodka, Hangar 1 Vodka, Reyka Vodka, Chase Vodka, and Belvedere Vodka.

Get a Free Sample Research Report: https://www.thebrainyinsights.com/enquiry/sample-request/14380

Key Insight of the Global Craft Vodka Market

North America will dominate the market during the forecast period.

The regulatory environment in North America is favorably set up for small-scale distilleries. Legislative modifications and regulatory reforms have cleared the path for craft producers to step into the market and compete with bigger, well-established companies. Craft distillers in North America are also renowned for their innovation and creativity, which has fueled the growth and diversification of the region’s artisan vodka sector. Moreover, the vast and varied North American market offers many opportunities for artisan vodka brands to reach a broader audience. A robust infrastructure to support the artisan spirits industry, including distribution networks, further aids the success of craft distillers.

In 2023, the flavoured craft vodka segment dominated the market, with a share of 76% and revenues reaching 3.04 billion.

The product type is categorized into flavoured craft vodka and unflavoured craft vodka. In 2023, flavoured craft vodka led the market with the highest share of 76% and generated revenues amounting to 3.04 billion.

In 2023, the offline channels segment dominated the market with the largest market share of 67% and revenue of 2.68 billion.

The distribution channel segment is divided into offline and online channels. In 2023, the offline channels segment dominated the market, holding a market share of 67% and generating revenue of 2.68 billion.

Report Scope and Segmentation –

Report Coverage

Overview

Projected Duration

2024-2033

Expected Compound Annual Growth Rate

9%

2033 Value Projection

USD 9.46 Billion

Market Size in 2023

USD 4 Billion

Historical Data

2020-2022

No. of Pages

Report Coverage

Revenue Forecast, Company Profiles, Competitive Landscape, Growth Factors and Latest Trends

Segments Covered

by Type, Distribution Channel, End-users, Regions

Regions Covered

The market is analyzed by regions including Asia Pacific, Europe, South America, North America, and Middle East & Africa. Additionally, these regions are scrutinized at the country level.

Craft Vodka Market Growth Drivers

The increasing awareness and visibility of craft vodka brands and products due to the rise of social media

Advancement in market

The Nearest & Jack Advancement Initiative announced that Blackleaf Organic Vodka and Mission Craft Cocktails have been accepted for its Business Incubation Programme. This programme provides mentorship and business support to BIPOC and underrepresented spirits entrepreneurs. The Nearest & Jack Advancement Initiative, which includes the Leadership Acceleration Programme, the Business Incubation Programme, and the Nearest Green School of Distilling, aims to increase diversity in the American spirits business.

Market Dynamics</();

Driver: the demand for premium products is increasing with rising disposable income.

Support for local artisans boosts the popularity of small-scale manufacturers that prioritize craftsmanship and superior quality. Craft vodka represents a front-runner in the alcohol and spirits industry. Its varied flavor profiles capture the attention of consumers exploring distinctive tasting experiences. Craft distilleries innovate with different ingredients and methods, creating a range of flavors that cater to growing consumer expectations. Support for small businesses significantly influences the craft vodka market. The focus on personalization and customization attracts customers, driving up demand for handcrafted vodka. Engagements with local artisans, exclusive launches, and inventive packaging all enhance the uniqueness and luxury appeal of the product. These factors collectively amplify the popularity of artisanal vodka.

Restraints: Cost challenges.

The expenditure for production includes major upfront investments in equipment, ingredients, and facilities. Craft distilleries require specialized apparatus for mashing, fermentation, and bottling, which are costly. Additionally, high-quality, locally sourced ingredients add to the production expenses, with price fluctuations having a significant impact. Craft vodka typically costs more than conventional brands due to premium ingredients, small-scale production, and handcrafted quality, rendering it unaffordable for numerous consumers. Consequently, the elevated costs associated with craft vodka could hinder market growth.

Opportunities: The rise of social media has increased the exposure and visibility of craft vodka businesses and products.

Social media platforms have revolutionized the way craft vodka brands connect with their audience, enabling them to reach wider audiences and foster direct relationships with customers. Utilizing platforms such as Instagram, Facebook, Twitter, and TikTok, craft vodka creators engage with their audience through creative marketing strategies and compelling narratives. A major advantage of using social media for craft vodka brands is the ability to create genuine and engaging content that resonates with consumers. Moreover, these platforms offer craft vodka producers a medium to showcase their unique brand personalities and identities. Using eye-catching imagery, video content, and graphics, craft vodka brands can differentiate themselves in a competitive arena. Consequently, the advent of social media has transformed the marketing approaches of craft vodka businesses, allowing for more direct, personal, and impactful communication with consumers, ultimately aiding in market growth over the forecast period.

Challenges: Regulatory hurdles.

The regulatory landscape for alcohol production, labeling, and distribution is fraught with challenges that require meticulous compliance. Craft vodka distillers must secure the necessary permits and licenses from relevant authorities to ensure their operations are legal. These permits often come with stringent guidelines on production practices, record-keeping, and labeling. Furthermore, each state has its own specific regulations that govern the production and distribution of alcohol. Craft vodka producers must adeptly navigate these varying state laws, which differ extensively in terms of permits, taxes, and sales regulations. The regulatory environment is not only complex and overlapping but also diverse, making it a challenging, time-consuming, and expensive ordeal for craft distillers. Thus, the intricate maze of regulations poses significant challenges to the market’s growth due to the high costs and efforts involved in compliance.

Browse Detailed Summary of Research Report with TOC: https://www.thebrainyinsights.com/report/craft-vodka-market-14380

Some of the major players operating in the global craft vodka market are:

• Beam Suntory Inc.
• Blisswater Industries Private Limited
• Diageo plc-The Smirnoff Co.
• Fifth Generation, Inc.- Tito’s Handmade Vodka
• Heaven Hill Brands
• Khortytsa
• Pyat Ozer
• Sazerac Company
• St. George Spirits
• William Grant & Sons Limited

Key Segments covered in the market:

By Type

• Flavoured Craft Vodka
• Unflavoured Craft Vodka

By Distribution Channel

• Offline Channels
• Online Channels

By Region

• North America (U.S., Canada, Mexico)
• Europe (Germany, France, the UK, Italy, Spain, Rest of Europe)
• Asia-Pacific (China, Japan, India, Rest of APAC)
• South America (Brazil and the Rest of South America)
• The Middle East and Africa (UAE, South Africa, Rest of MEA)

Ask for Customization: https://www.thebrainyinsights.com/enquiry/request-customization/14380

About the report:

The analysis is performed on several levels including value (USD Billion). This comprehensive analysis covers global, regional, and national segments, examining over 30 countries for each segment. The research includes an evaluation of key drivers, opportunities, barriers, and challenges to provide a deep understanding of the market. Analytical models such as Porter’s five forces, attractiveness assessments, product reviews, supply and demand scrutiny, distribution, marketing channels, and a competitor positioning grid are part of the study.

About The Brainy Insights:

The Brainy Insights is a conducting market research firm dedicated to delivering actionable insights via data analytics to enhance business strategies. Our advanced forecasting and estimation model guarantees top-quality results in a compact timeframe. Offering both customized reports specific to client needs and syndicated reports, our portfolio spans across various categories and sub-categories in different domains.

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Head of Business Development
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Web: www.thebrainyinsights.com

Comedian Brad Williams

In his latest comedy special ‘Starfish’ — now streaming free on Youtube — comedian Brad Williams explores new themes, sharing insights on his personal life including marriage and fatherhood, and offers his unique take on topics like craft beer controversies and the humorous potential of politically charged product ads. I had the pleasure of speaking with Williams at the Comedy Cellar in New York, where topics ranged from whiskey to spending time with Robin Williams, and how he appreciates the quiet moments in his shows as much as the laughter.

You’re a whiskey fan?

I have a fondness for whiskey, especially scotch. Previously, I was more of a ‘frat house’ drinker — let’s do shots of tequila! — until my wife introduced me to the world of quality scotch, which is smoky and peaty. I previously thought I disliked scotch, but I soon realized that I only disliked poorly made scotch. Additionally, I am part owner of a brewery in San Diego known as Thorn Street Brewery. (Laughs) The location is as straightforward as the name suggests.

What was your first drink?

The initial beverage that made me ill was titled ’99 Bananas.’ The sweetness is deceptive, akin to ingesting candy, which led to an unfortunate college experience where I ended my night in a bathtub, thankfully devoid of water. Additionally, being of shorter stature, a bathtub provides ample space for stretching out (laughs).

What was your first ‘favorite’ cocktail?

Originally, my preferred mix was Jack and Coke. However, I’ve since developed a fondness for a drink known as ‘Gold Rush.’ It is a delightful concoction of whiskey, lemon, honey syrup, and ginger. Highly recommended.

Comedian Brad Williams

Tell me about the new special ‘Starfish.’

Look, there will always be dwarf jokes. I’m a little person. I don’t know how to write jokes from the perspective of a six foot guy. But on this special I dive into a lot of different topics and I’m really happy to leave my comfort zone. I’m at the stage of life where I’m a father and I’ve been married a few years now. I want to give something new. As a comic I love the laughs. I live off of those. But the moments that really get me excited are the silences.

What’s great about the silences?

Because if the audience is quiet and that’s what I planned — I’ve got ’em. There’s a moment where I reveal something about my daughter and the audience goes quiet. I can tug at your heartstrings a little bit knowing that I have a joke to bring you back.

I want you to feel everything when you come to my show. I want you to feel joy and laughter. But I also want you to think a little bit. And I want you to be sad. Then I want to bring it back and always have you leave happy. There was a famous speech by Jim Valvano at the ESPY Awards where he said something like ‘if you can laugh, cry and think on the same day — that’s a hell of a day.’ And I want to make people do that — but in just an hour.

Do you find it hard to work out the material for your specials in clubs while people are taping with their phones?

I call people out. Hey dude, I’m working on stuff. Let’s put the phone down. There’s a joke in my special that I’m the most proud of — about the Bud Light transgender spokesperson controversy. When I first told the joke it was horrible. And then I got it to a point where it was getting laughs, but those weren’t the kind of laughs I wanted. They were aggressive. So I keep tooling with it. And I finally got the joke to a point where it’s the right laughter. The message reflects my personal beliefs. Nailed it. And you need to be allowed that process.

Comedians more than most artists must embrace the possibility of failure to truly succeed. To finely tune what is both funny and stirring, one must occasionally cross boundaries only to realize they’ve gone too far, then dial back. Comedy cannot be rehearsed alone with just a mirror; it does not provide feedback. Instead, it demands the presence of a live audience to gauge the reaction.

LAS VEGAS, NEVADA – MAY 26: Comedian Brad Williams of Mad Apple by Cirque du Soleil performed during the premiere at New York-New York Hotel & Casino on May 26, 2022, in Las Vegas, Nevada.

What surprised you about doing standup that you didn’t know beforehand?

Comedy holds pleasant surprises, among which is its equalizing effect, regardless of a comedian’s fame or fortune. Even someone as renowned as Jerry Seinfeld follows the same backstage routines as any other comic, walking through the kitchen to reach the stage and using the same modest greenroom. This aspect of comedy is a powerful equalizer and inherent humbler.

Ever shared a drink with one of your idols?

As a dedicated fan of the Denver Broncos, I once had a memorable opportunity. The John Elway car dealerships were hosting a Christmas event and invited me to perform. I immediately accepted. Following my performance, Elway led a standing ovation. He always treated me kindly, but his appreciation deepened after seeing me perform. Post-show, we grabbed drinks together; Dewars and soda were his choice. He later invited me to a Broncos game. Despite my wife being nearly due with our child, she encouraged me to go, understanding what it meant to me to see the game with Elway.

How about with one of your comedy idols?

It was an incredible evening. Though I couldn’t share a drink with him since he was abstaining, I received possibly the greatest compliment of my career. After performing at a small club in northern California, I encountered Robin Williams backstage. He rushed up to me, exclaiming with enthusiasm about my performance. He compared me to “Prozac with a head,” a remark I cherish enough to consider for my epitaph.

AUSTIN, TEXAS – APRIL 19: Comedian Brad Williams performs on stage during Moontower Comedy Festival at The Paramount Theatre on April 19, 2024 in Austin, Texas. (Photo by Rick Kern/Getty Images)

Did you get to spend some time with him?

The next night. He’s doing a show at the same theater because he lives up there and that’s where he would go to work stuff out. After the show I go back to the greenroom and there is Robin Williams, Dana Carvey, myself and Mort Sahl all talking comedy. It was the greatest night ever.

People think of backstage at a music concert but not a comedy the show.

You have so much adrenaline going after the show — no matter how many times you do this you still want to hang out. So there are the late night diniers and the late night bars where all the comics go after work. That’s where we say all the things we can’t say on stage because we’ll get canceled or booed or attacked or whatever. And we’re all trying to make each other laugh. And when comics are trying to make each other laugh that’s the good stuff!.

One of the most intimidating places in the world of comedy is right behind me. (Pointing) That’s the comic’s table at the Comedy Cellar. I’ve been doing this 20 years. And whenever I sit at that table, I’m terrified (laughs).

Brad Williams will be on tour all summer throughout the United States. Click here for dates.

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BEDFORD – On the afternoon of Saturday, June 8, just after 4:00 PM, officers from the Bedford Police were dispatched to a residence on the 1000 block of 14th Street following reports of a drunk 16-year-old girl acting belligerently towards her parents.

Upon arrival, the police encountered her parents in the parking lot, who described the teenager as “highly intoxicated” and were seeking her arrest.

Police Officers Landon Jones and Capt. Kody Emmons located the young girl inside her parents’ car, where she appeared extremely upset, crying uncontrollably and speaking unclearly due to her slurred speech.

The police asked her to exit the car, however, she would not comply.

Captain Emmons had to remove her from the vehicle.

After being removed, the teen turned and struck Capt. Emmons in the chest. Officers placed the teen on the ground. She continued to be combative and began kicking Officer Jones in the leg above his knee.

She continued to struggle and attempted to pull away from officers.

The teen was handcuffed and put in leg restraints.

The teenager was put in the rear seat of Officer Sarah Haluda’s police vehicle and driven to the Bedford Police Department.

While at the station, the teenager was defiant and verbally confrontational with the police officers. She also expressed suicidal thoughts and at one stage, threw herself to the ground, repeatedly striking her head against the floor.

The teenager underwent a preliminary breath test, which showed her blood-alcohol level was 0.221 percent.

Given her severe intoxication and suicidal declarations, she was taken to IU Health Bedford Hospital for medical evaluation.

The parents discovered a bottle of Vodka in their teenager’s room.

Following medical treatment, the teenager was handed back to her parents and pledged to show up in court facing charges of unlawful consumption, two instances of battery on a public safety officer, and resisting arrest forcefully.

Wadi Rum, also known as the Valley of the Moon, is a breathtaking desert landscape located in Jordan.

This area, designated as a UNESCO World Heritage site, is renowned for its towering sandstone mountains, narrow canyons, and ancient rock carvings.

Its distinctive terrain has not only attracted filmmakers but has also become a haven for adventurers seeking unique experiences.

Jeep tours in Wadi Rum offer an exciting way to see the desert’s vastness, including spots you can’t reach by walking.

You’ll see amazing natural arches, ancient inscriptions, and landscapes that shift colors through the day.

Lasting two to four hours, these tours are led by local Bedouins who share stories of their culture and the land’s history.

For those who prefer exploring on foot, Wadi Rum’s hidden canyons provide an unforgettable journey.

Trails like Burdah Rock Bridge and Khazali Canyon guide you through narrow gorges barely touched by sunlight.

These hikes vary in difficulty and require no special climbing abilities.

As you navigate, encounter ancient petroglyphs on the canyon walls, enriching your adventure with a sense of mystery.

To fully immerse yourself in Wadi Rum’s beauty, spend a night under its starlit sky at one of the many Bedouin campsites throughout the desert.

These camps provide traditional tents equipped with basic amenities for a comfortable stay.

As night falls, you’ll be treated to an awe-inspiring view of stars, unobstructed by city lights—a perfect way to end your day in this enchanting landscape.

Jebel Umm Ad Dami, Wadi Rum’s highest peak, offers panoramic desert views to Saudi Arabia on clear days. An early morning climb to watch the sunrise is a rewarding challenge.

The round-trip hike takes about three hours and requires good physical condition. Witnessing dawn break over Wadi Rum from this vantage point is an unforgettable sight.

The concert series also included headliner Ricky Martin as well as Muna and the stars of ‘We’re Here’

By Marc Malkin

Senior Editor, Culture and Events

JoJo Siwa put on quite the colorful show at L.A. Pride in the Park on Saturday night at the Los Angeles State Historic Park.

Not only did the former “Dance Moms” star end her performance by drinking from a vodka bottle (it’s not known if it contained real alcohol or if it was just water), but she also dropped plenty of f-bombs.

“I have performed in front of six-year-olds louder than you,” she ranted at the crowd before pointing to a child being held on someone’s shoulders near the front of the stage. “In fact, there is a six-year-old right there — why the fuck are you here? I love it. I’m so here for it. You’re awesome, dude. My point is don’t let that superstar be louder than you guys. Lemme hear you make some fucking noise.”

She went on to say how much she loves performing in front of a live audience. “You guys aren’t the dicks online,” she said. “Not going to lie, I have to deal with a lot of them online. I woke up this morning and, as one does, I opened my phone and the first thing that came up was a picture of me performing back when I was in London a couple of days ago.

“Some guy – I stalked his page, he was definitely straight…This guy commented, and this was a new comment for me,” Siwa continued. “It wasn’t about a dance that I do. It wasn’t about my hairline, it wasn’t that I’m a 5-foot-9 giant toddler. It said, ‘This man needs to be stopped.’”

Siwa insists she didn’t let the remark get to her because she realized two things. “Number one, my dick was bigger than his and number two, I fucked more girls than him,” she cracked.</

p>

Happy Pride! @itsjojosiwa vs. a troll.
JoJo wins. pic.twitter.com/KGXrOJYVcf

Headliner Ricky Martin’s set was a high energy performance of his greatest hits that included outfit changes and plenty of bon-bon shaking from him and his sexy dancers.

“This is wonderful,” Martin said. “This is going to be one special night. I could feel it…It’s a whole community from all walks of life together, joining forces, representing and letting the world know how beautiful it is to love the way we love and this is how we need to do it. We need to be always together and fight for each other. We’re warriors. We’re fighters. I know we are.”

About last night. @ricky_martin at @lapride: “We are warriors. We are fighters.” @Variety #variety

L.A. Pride in the Park’s lineup also included “We’re Here” hosts Jaida Essence Hall, Sasha Velour, Priyanka and Latrice Royale, as well as Muna, Isaac Dunbar, ADIV, Ryan Satyr, Lady Londyn, Hason, RaiNao, Tokischa, Lykke Li and DJ Alex Chapman. Frankie Grande and “Hacks” star Mark Indelicato also made onstage appearances.

June 9, 2024

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by Kevin Richard Butt, The Conversation

Renowned for a thriving and intricately studied population of around 900 red deer, the Isle of Rum, part of Scotland’s Inner Hebrides, is often considered an outdoor laboratory for scientific research. But the earthworms on Rum are equally remarkable. These invertebrates act as “ecosystem engineers”, actively shaping the landscape, often after humans have left their mark on this remote island.

My investigations over 30 years have uncovered how people have influenced the current fragmented and uneven distribution, diversity and abundance of earthworms on this national nature reserve.

While taking my geography students on field trips to Rum in the mid-1990s, I realized there was scope for research on earthworm ecology. One of my Ph.D. students was studying soil development here and she quickly alerted me to differences in earthworm numbers found below different species of trees planted in the late 1950s. More worms lived below birch and oak trees than beneath pine trees or on unplanted moorland. This discovery spurred me into action.

Rum’s human history goes back 9,000 years. Early humans came here to collect bloodstone, a flint-like mineral used to make arrowheads and other hunting or cutting tools. The island was deforested by early humans and the wet climate (with more than 2m of rain per year) led to the leaching of soil nutrients. The resulting poor-quality acidic soil supported moorland plants and low numbers of just three earthworm species.

If nothing else had happened to Rum soils, then this would be a very unexciting place to undertake research on earthworms.

Later settlers enhanced the soil on the island to sustain themselves as tenant farmers along certain coastal regions. They utilized kelp seaweed to improve the soil fertility. Around 200 years ago, these industrious individuals were evicted from their homes on Rum (and extensively across Scotland) during the events known as the “Highland clearances”.

In areas of Rum such as Harris, Dibidil, and Kilmory, one can still see the legacy of their agricultural efforts. Known as “lazybeds,” these patterns of ridges and furrows mark where the land was manually tilled to cultivate potatoes and other crops, with the furrows enabling drainage. Even two centuries after the abandonment, these soils remain more fertile than the nearby lands, supporting a higher number of earthworms.

In a deserted area known as Papadil, a brown forest soil has developed beneath forests planted a hundred years ago. Within these woods, my colleagues and I discovered sizable earthworm burrows measuring about 1cm in diameter. On this island, devoid of badgers and moles and with an ample supply of leaf litter as food and minimal human interference, we encountered the largest Lumbricus terrestris ever reported in the UK. Weighing over 13g, roughly three times the typical weight for this species, these earthworms could be up to ten years old. Discovering these was truly thrilling, and we made sure to return them to their soil, where they hopefully continue to thrive.

For over a hundred years, the elite owners utilized Rum as an exclusive hunting and angling preserve, effectively rendering it the “Forbidden Isle” during the late 19th to early 20th centuries.

The construction of Kinloch Castle in 1897 by the textile magnate George Bullough, at the behest of his wife, Lady Monica, who desired to cultivate roses, marked a significant alteration to the landscape. To support the garden and enhance the surroundings, they brought in 250,000 tonnes of high-quality soil from Ayrshire. Though they resided in the castle merely for six weeks annually, their actions profoundly impacted the local underground ecosystem.

This newly introduced soil brought earthworms to the area surrounding Kinloch Castle. Presently, the region supports 12 species of earthworms that prefer soils with neutral pH, flourishing at significant levels (200 worms per square meter). Our studies conducted by sampling at 50-meter elevation intervals from the sea level up to Hallival’s peak illustrate that the richness and abundance of these worms conclude sharply at the estate’s boundary where the added soil ends.

Aside from human intervention, natural activities also influence soil characteristics. On the higher slopes of Rum, between 500-800 meters, patches of vibrant green vegetation are visible amidst the rocks. These areas, known as “shearwater greens,” emerge due to the nesting activities of Manx shearwaters.

Pairs of these black and white seabirds burrow into the hillside to raise one chick each year, before beginning their long-distance migration towards South America. The verdant shearwater greens are fertilized from above by the feces of the adult birds before they fly off to forage for small fish such as herring and sprat to feed their chicks.

More nutrient-rich feces from the digested fish are also produced by the chicks in the burrow below ground, so soil enrichment is from a marine source. This supports grass growth and more earthworms—the same three species found on the moorland, but in much greater numbers.

On low-lying moorland, fenced plots keep deer away from trees that were planted in the 1950s and 1960s, just after Rum became a national nature reserve. Now, these protected trees provide roosts for songbirds, and the soil beneath them is rich with earthworms as the tree leaf litter adds nutrients to the soil. These plots have triggered a small-scale reafforestation project which could change this island landscape, its soils and its many earthworms.

Rum has yielded some remarkable earthworm findings, often linked to human activities or dynamic natural processes. As earthworms engineer this ecosystem and naturally derived nutrients get added, soils change. Longterm monitoring on Rum could help us better understand landscape transformations and soil health, here and elsewhere.

Provided by The Conversation

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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Jun 6, 2024

The frequency of distillation for vodka often correlates with its purity. For example, Tito’s Handmade Vodka undergoes distillation six times, underscoring its place as a pure and premium spirit.

In basic terms, distilling alcohol involves concentrating alcohol from an already alcoholic mixture. Vodka can be produced from various sources such as potatoes or fruits, though grain is most common. Initially, this creates a beer-like alcoholic grain liquid. This is distilled when the ethanol alcohol, which has a lower boiling point than water, evaporates first. The vapor passes through the still, cools down, and recondenses into a liquid with a higher alcohol concentration. Increasing the number of distillations typically increases the alcohol by volume percentage in the final product.

Many distillers believe that multiple distillations result in a purer spirit by removing unwanted compounds that could cause off-flavors, while others emphasize the importance of high-quality ingredients. For instance, Grey Goose distills its vodka just once. Tito’s opts to distill six times, aiming for a distinctly clean flavor, achieving a 40% ABV.

Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients

Spirits can be distilled in either a pot still or a column still. The latter has plates that the spirits pass through; its vapors condense each time and more unwanted compounds get stripped away, leaving that more concentrated alcoholic solution. Some large distillers use these column stills because they can run continuously, producing large quantities of liquor with each plate offering its own mini-distillation. A true distillation means an entire run through the still, as in going through the distillation process two, three, or, as is the case with Tito’s, six times.

Distilling in a pot still as opposed to a column still gives spirits more flavor. While you want a spirit completely clean of impurities, that doesn’t mean vodka has no flavor. It’s a neutral and versatile spirit, perfect for mixing into cocktails — that’s why vodka is one of the liquors every bar cart needs. But distillers often pursue a unique profile with, say, subtle notes of grain. There are plenty of popular vodka brands to choose from, but Tito’s really sets itself apart not just with its six distillations, but in the way it runs those distillations. Tito’s uses a pot still for distinctive flavor even though this method is more labor-intensive. That means they manually run their vodka through the still six times, creating a clean spirit that showcases the sweet, salty notes of the corn it’s made with.

Read the original article on Tasting Table

A basket of fish and chips isn’t complete without a cold drink in hand but before you reach for a beer, you ought to remember that cocktails are an equally viable option. For help choosing the right one, we asked Robyn Smith, a PhD and founder of This Blog’s NEAT who also runs a YouTube channel and Instagram. Smith was passionate about pairing fried fish with a whiskey sour. “A classic whiskey sour, made with bourbon, lemon juice, and a touch of simple syrup, offers a refreshing acidity that cuts through the richness and greasiness of fried fish,” she told Tasting Table. The same reason we all love to squeeze a slice of lemon over our fish is the same rationale behind reaching for a whiskey sour and Smith pinpoints the exact flavor dichotomy that makes this pairing so timeless.

Fried fish is delicious and bold but that comes with a heaviness that can weigh the meal down as a whole. Citric acidity lends a brightness to the meal that successfully mitigates the denser elements. Of course, you don’t have to choose one or the other. You can sprinkle lemon juice over the basket of fish with one hand and sip your whiskey sour in the other. Just make sure to follow the 3-2-1 rule for a perfectly balanced whiskey sour: Three parts spirit, two parts sour, and one part sweet.

Read more: 15 Different Ways To Cook Fish

If you ask a decently talented bartender what the best way to make a whiskey sour is, there’s a good chance they’re going to tell you the recipe should include egg white. For people who don’t mix cocktails personally, that can seem like an unusual ingredient but there’s a good reason for it. “Some recipes call for adding egg white to give the sour a frothy texture,” Smith explained. There are several alternatives to egg white for adding a creamy foam to cocktails, but even with the alternatives, Smith was skeptical about their use here. “I think it may add too much body to pair with fried fish. You want to keep the cocktail light.” You’re already getting a lot of body and richness from the oil involved with fried fish so you won’t be missing much in terms of body by opting out.

But just because you shouldn’t spruce your cocktail up with a little creamy egg load doesn’t mean you can’t elevate your whiskey sour with other innovative ingredients. “If you’re feeling a little adventurous,” Smith went on. “Sub a corn whiskey like Mellow Corn or even Kings County Moonshine for the bourbon.” The beauty of learning how to sling cocktails yourself is you get the creative freedom to make exactly the drink you’re looking for. No more middlemen or guesswork.

Read the original article on Tasting Table

A good whiskey isn’t the kind of drink you’re going to shoot your way through with friends in one sitting. Rather, it’s something to be sipped and savored, with its caramel hue from the aging process. Plus, if you’re a connoisseur, you’ve probably got several bottles on the go with various notes and flavor profiles, plus some unopened ones that you’re saving for a special occasion. This might leave you wondering how best to store your whiskey. Or, perhaps you’ve noticed a drop in the quality of bottles you’ve had open for a while, and you’re wondering what you’re doing wrong.

We spoke to some folks in the know to uncover the mistakes experts want you to stop making when storing whiskey. After all, it’s a shame for an expensive bottle to start tasting off because you’ve made some errors in keeping it. From storing it at the wrong temperature to letting the cork dry out, there are all kinds of things you might be doing wrong with your whiskey collection.

Luckily, our collection of distillers, whiskey brand owners, and spirit distributors know all these mistakes and how to avoid them. Once you’ve read this article, you’ll be aware of the common missteps and what to do instead to keep your booze at its best. There’s nothing to be embarrassed about — practically everyone makes some of these mistakes. But armed with this information, you’ll never make them again.

Read more: Popular Vodka Brands Ranked From Worst To Best

“Whiskey is typically best stored at room temperature, around 15 to 20 degrees Celcius (59 to 68 degrees Fahrenheit),” says Mario Perez, JD, CEO of House of Wine, Beer, and Spirits. This means the fridge is out when it comes to storing your whiskey. Not only does it unnecessarily take up precious refrigerator space, but it’s not good for your whiskey. It might seem to make sense that the cool temperatures of a fridge would make alcohol last longer — after all, it’s where you store your perishable food — but it’s just not the same with whiskey.

Why is room temperature the best option? “It helps preserve the flavor profile,” says Bill Welter, co-owner of Journeyman Distillery. “Temperature shifts that are too hot or too cold could alter the chemical composition of the whiskey, which will impart different, potentially undesirable flavors,” he adds. Perez agrees that low temperatures can impact the flavor, remarking that “if it gets too cold, the flavors and aromas may become less pronounced.”

Brent Elliott, master distiller for Four Roses Bourbon, has a slightly differing opinion. He doesn’t believe that cold affects the flavor of whiskey but says that “it could cause flocculation at certain alcohol proofs if the product was not chill filtered.” Flocculation is where the oils in whiskey come out of suspension with the? liquid, causing cloudiness. In most cases, this will reverse when the whiskey warms back up, but there are some cases when flocculation is permanent.

We’ve told you why you shouldn’t store whiskey somewhere too cold, but you should also avoid storing it somewhere excessively warm. As mentioned earlier, you should store your whiskey at room temperature, and temperatures ideally shouldn’t exceed 68 degrees Fahrenheit. So, an air-conditioned house should provide the temperature range that you need. In fact, Bill Welter says that whiskey is fine stored up to 80 degrees Fahrenheit, so even if it sometimes gets a little toasty in your house, it shouldn’t be a problem.

But what happens if your whiskey does get too hot? “Exposing the liquid to extreme heat for extended periods of time could affect the flavor,” says Brent Elliott. He adds that it’s particularly a problem “if it has a porous cork closure where the more volatile compounds could escape the bottle and change the balance of flavor.” Nicole Young, CEO and founder of Frisky Whiskey, also notes that evaporation is a potential issue when you let your bottles get too hot.

And that’s not the only downfall of excessive temperatures. “If whiskey gets too hot, it can expand and potentially cause the cork to loosen, leading to oxidation and spoilage,” warns Mario Perez. The solution is simple, of course — don’t keep your whiskey somewhere warm. Store it at a moderate room temperature, and you’ll be able to enjoy it at its best for longer.

It’s not just letting your whiskey get too hot or too cold, it’s frequent fluctuations in temperature that can impact the quality and lifespan of a bottle. “Storing your whiskey at a consistent temperature is key to preservation and potency,” says Nicole Young. Temperature fluctuations can make whiskey taste flat and dull. Rather than the bright, complex flavors you’d expect from a favorite bottle, temperature changes can leave it all tasting rather one-note.

“Consistent temperatures are preferable for storing whiskey,” says Mario Perez. “Frequent temperature fluctuations can cause the liquid to expand and contract, which may impact the integrity of the whiskey over time,” he adds. This means avoiding storing your whiskey anywhere that might end up vacillating between hotter and cooler temperatures. Places where this could be an issue include unheated garages, outbuildings, or cabinets next to the stove.

Finding a stable storage spot for your whiskey is relatively straightforward. It’s essential to keep it in an area where the temperature remains constant. While a few degrees of fluctuation within room temperature norms isn’t disastrous, extreme and frequent changes can alter the whiskey’s taste. A good storage location could be a pantry or a cupboard away from heat sources like stoves or heaters.

Many whiskey bottles are sealed with cork stoppers. Should your bottle have one, it’s crucial to prevent the cork from drying out, which is a common oversight that can seriously affect your whiskey’s freshness and flavor. Neglecting this can lead to a swift degradation in quality.</QUENCE against the cravings, and be mindful of your triggers. It could make all the difference.

Why does a dry cork matter so much? According to Mario Perez, “When a cork dries, it may shrink, allowing air to seep in and cause oxidation, which diminishes the whiskey’s flavors.” If neglected, the cork might also crumble, making issues worse. Nicole Young adds that a crumbly cork “can break down and spoil the whiskey’s aroma.”

The remedy is quite straightforward. Annually, invert the bottle for about 20 to 30 seconds to saturate the cork with whiskey, maintaining its moisture. While the alcohol vapor in the bottle helps keep the cork damp, it might not be sufficient over time. This moisturizing step is important for bottles utilizing real cork. Bill Welter notes, “Today, most new whiskey producers opt for synthetic corks,” but high-end and vintage collections might still feature natural cork.

Some people believe that storing whiskey on its side, similar to how wine is stored, is appropriate, but this is incorrect. It’s one of the many false facts about whiskey that people mistakenly accept as true. Although it’s important to prevent the cork from drying out, allowing it to remain soaked in alcohol can cause damage. The alcohol content in whiskey is significantly higher than in wine, which can deteriorate the cork over time if the bottle is laid sideways.

“You definitely want to store whiskey upright since laying it on its side can impact the cork, which will, in turn, interfere with the character of the liquid,” states Nicole Young. It’s critical to avoid having bits of cork in your whiskey by keeping the bottle upright. If the cork does end up breaking into your whiskey, a solution is to filter the liquid through a fine mesh sieve.

Bill Welter points out that “Temperature fluctuations outside of the above range could prompt leakage while storing on its side.” Additionally, leaking is more likely if your bottle has a screw cap instead of a cork, as screw caps do not seal as tightly after being opened. To prevent any accidental spills and preserve your whiskey, it is advisable to store bottles in an upright position.

Whiskey is highly regarded in the U.S., to the extent that it was even deemed medicinal and avoided being banned during Prohibition. If you are storing your whiskey in areas exposed to sunlight, such as open shelving or kitchen counters, you are exposing it to harm. Sunlight is detrimental to whiskey and should be kept away from the bottles to maintain their quality.

All our experts concur on the importance of storing your whiskey bottles in a shaded area free from direct light. “The ideal way to keep whiskey is in a dark spot away from sunlight, as it can cause the whiskey to evaporate and lose its freshness,” notes Nicole Young. Mario Perez acknowledges the detrimental effects of sunlight: “The interaction with direct sunlight can speed up aging and spoil the flavor.” He further explains that “Ultraviolet rays have the potential to diminish the whiskey’s quality as time passes.”

Bill Welter stresses that UV rays don’t just degrade the whiskey; they modify the chemical composition, influencing its taste, color, and scent. He advises, “I recommend keeping your whiskey in a sealed cupboard.” Suitable storage includes a pantry, kitchen cabinet, or dedicated drinks cabinet. This might disappoint those who like to display their collections, yet it ensures that the whiskey remains in excellent condition.

You may be disposing of whiskey prematurely believing it’s past its prime if it has been opened. However, Nicole Young points out, “A whiskey that hasn’t been opened, if stored correctly, can last indefinitely.” Therefore, if you’re building a collection or saving a special bottle for an occasion, there’s no rush to consume it. Properly preserved, it could last indefinitely.

While whiskey once opened does not expire, Bill Welter notes that “its chemical makeup can slightly shift due to oxidation,” although this is generally minimal with proper storage.

But, if you think that an old bottle will taste better, that’s not the case. Whiskey doesn’t age in the bottle. It should taste roughly the same whether it’s been bottled for a day or a decade. Aged whiskey is highly prized, but this will have been aged in a cask or barrel. It’s this contact with wood that gives whiskey some of its most distinctive flavor. So, a 12-year-aged whiskey will remain a 12-year-aged whiskey even if you’ve had the bottle for 10 years. Any flavor changes within a bottle of whiskey are usually negative, not positive.

While you can keep unopened whiskey indefinitely, the same isn’t true for open bottles. As soon as you open them, a slow process of oxidation begins and the clock starts ticking on the lifespan of your whiskey. “Generally, an opened bottle of whiskey can remain good for a year or two, depending on factors like the bottle’s level and the presence of any additional air exposure,” says Mario Perez. Some of our experts argue that it can last a little longer. Nicole Young says that open bottles can keep for up to five years — though they’re fresher before the three year mark.

The more headroom a bottle has — that’s the space between the alcohol in the bottle and the lid or stopper at the top — the quicker it will oxidize. So, a two-thirds full bottle will stay fresh and good-tasting for longer than one that just has a third left in it. Bill Welter says the lower the fill level, “the more likely it can oxidize more quickly, which will change the flavor profile.” This is because “a portion of the more volatile components move into the headspace,” explains Brent Elliott. “This changes the balance of flavors and the overall profile,” he adds, noting that the change is similar to what happens when you let a glass of whiskey breathe for a long period of time — and letting your whiskey breathe is a good thing.

“One common mistake people make is storing whiskey in a humid environment,” says Mario Perez. “High humidity levels can cause labels to peel off, affect the integrity of the cork, and potentially lead to mold growth.” This means there are a number of reasons to avoid storing your whiskey somewhere humid.

So, what’s the solution? “It’s best to keep your whiskey in a cool and dry place,” Perez remarks. Usually, humidity is not a significant concern in most homes, therefore keeping your bottles indoors typically means they won’t be exposed to an overly moist environment. However, it’s important to remember certain areas in your home, like near a cooktop or in bathrooms and laundry rooms, do tend to have higher humidity. By avoiding these areas, you can prevent moisture-related issues with your whiskey storage.

If you reside in a humid region and possess a substantial whiskey collection you’re not willing to jeopardize, getting a dehumidifier might be a good idea. Placing even a small dehumidifier in a cabinet or pantry can create a controlled environment ideal for maintaining the condition of your bottles. This might be excessive for most, but in specific cases, it’s a worthwhile consideration.

The primary reason for whiskey losing its flavor once opened is oxidation, a complex process where oxygen interacts with the liquor, altering its aroma and taste. Minimizing the amount of oxygen in a sealed bottle can extend its tastefulness. Considering the unique ways to drink whiskey, it’s beneficial to prolong its life so you can savor it before it begins to degrade.

Bill Welter offers a crucial tip for extending your whiskey’s lifespan. “If you open a bottle of whiskey and consume half of it but plan to keep it for a long while before drinking it again, I suggest using a wine stopper that enables you to vacuum the air out of the bottle to hinder oxidation,” he advises. These stoppers not only block more oxygen from entering but also extract the existing air from the headspace, creating a vacuum. This minimal presence of oxygen significantly slows down oxidation, helping to preserve the freshness and authentic flavors of the whiskey.

It can be a mistake to assume that every bottle needs to be kept under the exact same conditions. After all, there are so many types of whiskey that it doesn’t make sense that they should all be stored in an identical manner. “Remember, each whiskey brand may have specific recommendations for storage, so it’s always wise to refer to their guidelines if available,” says Mario Perez.

Most bottles have fairly similar requirements — keep them at room temperature, somewhere dark with normal humidity, stored upright. However, there will occasionally be drinks with more specific requirements. For instance, a blended, flavored whiskey with a lower alcohol content might need refrigeration or may have a shorter shelf.Magenta once opened. If you’re unable to find specific storage instructions, it’s safe to assume that it should be stored the conventional way, utilizing the tips and advice you’ve learned in this article.

Read the original article on Mashed