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Newcastle-based band Rum Jungle is set to embark on a regional tour across Australia, performing for fans in 22 major cities from Adelaide and the Gold Coast to regional Wagga, Townsville, and Torquay.

The tour comes on the heels of their latest single, “Did The Morning Let You Down,” and their critically acclaimed EP, Hold Me In The Water. This EP has catapulted the band to new heights, culminating in sold-out shows in major cities and a successful stint in the UK.

Rum Jungle’s regional tour is a testament to their rising popularity and dedication to reaching fans in all corners of the country. The four-piece band from Newcastle, affectionately known as “Newy,” is known for their energetic performances and catchy tunes that resonate with a broad audience.

Tickets for this highly anticipated tour are on sale now. Fans eager to catch Rum Jungle live can visit the band’s website for more information and to purchase tickets.

This tour is set to be an unforgettable journey. Explore the tour dates and specifics below to find out when Rum Jungle will be performing in a city near you.

Experience the thrill of seeing one of Australia’s top bands perform live!

Friday, 19th July – Adelaide Showground, Kaurna Lands, Adelaide, SA

Saturday, 20th July – Beach Hotel, Bundjalung Lands, Byron Bay, NSW

Sunday, 21st July – Miami Marketta, Gubbi Gubbi Lands, Gold Coast, QLD

Thursday, 25th July – UC Hub, Ngunnawal Lands, Canberra, ACT

Friday, 26th July – King St Bandroom, Awabakal Lands, Newcastle, NSW

Saturday, 27th July – Ocean View Beach Club, Darkingjung Lands, Wamberal, NSW

Thursday, 1st August – Jungle Duke Hotel, Wiradjuri Lands, Wagga Wagga, NSW

Friday, 2nd August – Marlin Hotel, Yuin Country, Ulladulla, NSW

Saturday, 3rd August – Avalon RSL, Eora Lands, Avalon, NSW

Thursday, 8th August – Haba, Bunurong Lands, Rye, VIC

Friday, 9th August – Torquay Hotel, Wadawurrung Lands, Torquay, VIC

Saturday, 10th August – Volta, Dja Dja Wurrung Lands, Ballarat, VIC

Friday, 16th August – Solbar, Kabi Kabi Lands, Maroochydore, QLD

Saturday, 17th August – Cleveland Sands Hotel, Quandamooka Lands, Redlands, QLD

Thursday, 22nd August – Seabreeze Hotel, Yuwibara Lands, Mackay, QLD

Friday, 23rd August – Otherwise, Bindal Lands, Townsville, QLD

Saturday, 24th August – Edge Hill Tavern, Yirrganydji Lands, Cairns, QLD

Friday, 30th August – The River, Wadandi Country, Margaret River, WA

Saturday, 31st August – Indian Ocean Hotel, Nyoongar Lands, Scarborough, WA

Sunday, 1st September – YMCA HQ, Whadjuk Noongar Lands, Perth, WA

Friday, 6th September – Republic Bar, muwinina Lands, Hobart, TAS

Saturday, 7th September – Royal Oak Hotel, palawa Lands, Launceston, TAS

Tickets via the band’s website

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The post Rum Jungle Announce 2024 Regional Australian Tour appeared first on Music Feeds.

ALB® Vodka Joins Forces with JetBlue as the Exclusive Vodka Selection on Board

ALB® Vodka is thrilled to announce its collaboration with JetBlue, celebrated for its superior service and as New York’s Hometown Airline®, now featuring ALB® as its exclusive vodka partner. This partnership highlights a shared ethos and commitment to enhancing the inflight experience with a superior selection of beverages, now available on all JetBlue flights, in both Mint and core experience sections.

“JetBlue, representing the spirit of New York, is excited to incorporate a local favorite, ALB Vodka, into our passenger experience,” commented Jayne O’Brien, JetBlue’s head of marketing and customer support. “Offering ALB Vodka enriches our carefully chosen beverage menu, providing top-notch options in Mint and an outstanding liquor choice for our core seating passengers.”

Originating from Albany, New York, ALB® Vodka has not only captured the hearts of New Yorkers but has also seen a marked increase in sales nationally, extending into major restaurant chains, luxury hotels, sports arenas, and even expanding into the Caribbean markets. This expansion points to ALB® as a leading figure in the spirits industry today.

“This significant collaboration with JetBlue, a leader in aviation and customer experience, marks an exciting new p for us. We remain dedicated to our partners, customers, and especially to producing premium vodka,” said Brian Grimsley, National Sales Director.

Produced using world-famous New York water and charcoal-filtered for purity, ALB®’s process ensures a premium product that celebrates its New York roots and illustrates its dedication to excellence. The brand’s commitment to authenticity and quality aligns seamlessly with JetBlue’s vision, making this partnership a natural evolution for both New York icons.

This partnership adds more customer-centric options to JetBlue’s inflight experience and also solidifies ALB®’s position, not only as the spirit of New York, but also as the next generation’s vodka.

ALB® Vodka and JetBlue are excited to embark on this journey together, offering customers a taste of New York’s finest as they travel to destinations far and wide. As two brands rooted in innovation, quality, and the New

York spirit, this partnership promises to elevate the inflight experience to new heights.

About ALB Vodka:

ALB® (/ā’el’bē/) Vodka is a top-tier, gluten-free vodka distilled from 100% American corn and crafted in Albany, New York. It’s celebrated for its genuine, original narrative and its commitment to quality and affordability. Embracing the vibrant essence of New York, ALB® Vodka is rapidly becoming established in prominent places and is recognized as one of the quickest ascending independent spirit brands across the nation and internationally. For further details visit albvodka.com.

Contact Information

ALB Vodka Corporate Communications
Hello@albvodka.com

SOURCE: ALB® Vodka

View the original press release on accesswire.com

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Every year, we all encounter the simple yet puzzling challenge of finding the ideal gift for those who claim to need nothing or are difficult to shop for.

Fortunately, we have a straightforward solution to this timeless dilemma: alcohol.

Alcohol, or alternatively some type of food for non-drinkers, serves as the perfect continuing gift, allowing the recipient to enjoy it on their terms and ensuring it’s a pleasure to receive rather than another item taking up space.

Duppy Share’s rum is a particularly striking choice that not only catches the eye but also becomes a celebrated fixture in one’s home, perfect for any social gathering, whether it be a poker night or dinner celebration.

The celebrated brand known for its Caribbean rum has introduced a new range of gifts, perfectly timed for Father’s Day, though ideal for any enthusiast of rum.

Available options include Duppy Share Aged Rum, which is a harmonious mixture of Caribbean rums that have been aged; Duppy Share Spiced Rum, infused with accents of pineapple, kola nut, and exotic island spices; and Duppy Share XO Rum, a luxurious blend of rums aged five, eight, and 12 years from Barbados, offering a rich and indulgent taste experience.

Each rum selection is packaged in an attractive gift box and includes an engaging backstory of the brand’s origins.

George Frost, the founder, shared in a recent interview that the idea for the name “Duppy Share” emerged from a conversation he caught while vacationing in Barbados.

“I heard the bartender explaining to someone that in whisky production there’s something known as the angel’s share, which involves the evaporation of whisky that supposedly ascends to the heavens. However, he mentioned that in the Caribbean, they have a different belief,” Frost recounted.

“They imagine that mischievous spirits, called duppies, sneak in to steal the rum, then throw a grand celebration. Curious, I asked what that phenomenon was called. Surprisingly, he told me it was known as the duppy’s share, a term he wasn’t often asked about.”

This was the inspiration behind the creation of a new brand.

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You can find the full Duppy Share gifting range here, and find out more about the gift packs, below.

Including the Duppy Share Aged Rum 70cl, this award-winning blend of aged Caribbean rums is sourced from two of the world’s most prestigious distilleries. The Duppy Share blend contains a mix of three-year-old 100 per cent Pot Still Rum from the Worthy Park Distillery in Jamaica and the five-year-old Column Still rum from the Foursquare Distillery in Barbados.

The Duppy Share Spiced Rum 70cl combines two-year-aged rums from Jamaica and Barbados, featuring flavors of pineapple, kola nut, and island spices. This blend has garnered recognition with two stars at the Great Taste Awards and is ideally suited for mixing.

The Duppy Share XO Rum 70cl is crafted from a mix of five, eight, and 12-year aged column still rums from Barbados. Offering a luxurious experience, this rum presents a blend of velvet caramel, tamarind, toasted coconut, and violet. It is excellent when served neat or in an old-fashioned cocktail.

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Dear Dad,

Today marks another birthday of mine, and this time it lands on a Sunday. The concepts of time, months, years, celebrations, or even calendars mean nothing to you now that you’re no longer here. At least, that’s what I imagine.

This morning, as I penned my annual birthday journal entry—a tradition I cherish—I noted bitterly that this was the first time I wouldn’t receive your cheerful birthday call. You used to ask “How’s the weather up there in New York?” and inquire about when I’d use the fifty-dollar Applebee’s gift card you always sent, which invariably arrived three days early.

As I delved into those birthday memories—the ones I’ve recounted year after year, including the last decade—I realized that this reminiscence would turn into yet another letter to you. This birthday feels markedly poignant and distinct, simply because you’re not here with us anymore.

There wouldn’t be a festive birthday greeting or a call, but my recollections of you at our yearly Fourth of July family barbecue linger on. I remember how you diligently kept us children at bay from that old, rusty grill as you waited patiently for the coals to turn white and perfect for grilling Mom’s thin homemade burgers.

The summer of 1971 in Bayonne on East Thirty-Third Street continued to unfold memorably. I recall waking up early to the oppressive humidity, a precursor to yet another sultry day. Our house lacked ubiquitous air conditioning; only the first level enjoyed the luxury, located as it was in your bedroom window, remember?

We couldn’t afford a cooling system for every room, so naturally, you and Mom reaped the benefits of chilled evenings while we kids endured night after sweltering night. My bedroom window remained perpetually open throughout that summer, or at least until I grew weary of the briny odor of fish that drifted in from the nearby port when the tide was low.

I would leave the house quietly at 6:00 a.m. to walk along the empty Broadway streets towards West Twenty-Eighth Street, heading to St. Henry’s to attend the 7:00 a.m. Mass with Father Duncanson. He always welcomed me warmly with a smile and a gentle thumb blessing on my forehead. In gratitude, I made sure to assist in the Mass without any mistakes – no delays, no accidents with the holy water or wine.

One warm summer evening around six, Father paid a visit during dinner time to us four ‘apostles’ as we sat in the hot kitchen. (Dad, you often proudly claimed our middle names after the Gospel authors: Richie as Matthew, Joel as Mark, me as Luke, and you as John, remember?)

You had called us in from playing stickball to clean up and change into fresh T-shirts for the occasion. Dinner with Father Duncanson or any other parish priest was always a cause for celebration, sometimes even warranting dessert like ice cream to help us beat the relentless heat.

That evening, Father Duncanson was dressed in his clerical attire, complete with his white collar. His hair was neatly cut and styled, a stark contrast to his appearance during our last vacation.

I could detect the scent of his Old Spice aftershave, reminiscent of the fragrance you used when you shaved every other week. Likely overwhelmed by his own perspiration in our stifling home, he proposed a refreshing idea to take us on a night cruise on the Staten Island Ferry following dinner.

At the time, I was unfamiliar with the ferry. You were behind the wheel that evening, Dad, while Father Duncanson occupied the front seat. In the back, my brothers and I jostled about in our Ford Fairlane station wagon, the very basic model you chose, lacking air conditioning.

What was it about staying cool that seemed to bother you? Was it always a monetary concern? Did you think it was an extravagance we couldn’t justify, or did you perhaps find some strange comfort in the heat?

You never provided an answer, so all of us rolled down our windows as we drove to the furthest end of town, crossing the Bayonne Bridge into Staten Island, heading for the St. George Terminal located in the borough’s northeastern part.

I recall Father Duncanson handing each of us a nickel to put in the antiquated turnstile before we dashed onto the waiting ferry. Imagine that, Dad. It cost Father Duncanson just fifty cents to take us on an evening cruise around New York Harbor. We felt like we were on top of the world!

On the ferry, I stood with my brothers at the forefront of the upper deck, the breeze tussling our hair, the salty sea air soothing our flushed cheeks. I was mesmerized by the swirling water below, then looking up to be greeted by the Statue of Liberty as the ferry embarked on its twenty-five-minute journey to Whitehall Terminal in Lower Manhattan.

It was a moment much like Dorothy might have felt seeing the Emerald City for the first time in The Wizard of Oz. New York City, illuminated by its towering skyscrapers and myriad wonders that my young mind could scarcely fathom, seemed to promise the chance to fulfill yearnings I had yet to define.

I felt an exhilarating surge of life within me, a sense that life as I knew it was poised to change, and we hadn’t even disembarked from the ferry yet.

During the middle of our journey, Father Duncanson gestured towards the skyline where the faint gleam of what appeared to be a chapel or church shimmered. He mentioned it was a place where sailors would come to attend services after long periods at sea, and we could visit it once we disembarked in Manhattan.

As we left the ferry, I recall walking towards the church’s entrance, though I don’t recollect us stepping inside. Likely, we were pressed for time and needed to catch our ferry back to Staten Island before journeying over the Bayonne Bridge to our familiar abode on Thirty-Third Street.

This introduction to New York City, alongside Dad, marked my initial encounter where I felt both teased and tempted to delve deeper into its enticing mysteries, even as a young boy of eleven.

Upon returning, my brothers and I retreated to our overheated rooms to prepare for bed, while you and Father Duncan remained in the kitchen, sharing conversations over cigarettes at the table.

I stumbled into the kitchen, struggling to find sleep amid the stifling heat. Drenched in perspiration, still weary from the day’s ferry journey, I yearned for a cool refuge. The kitchen glowed under a stark white light, where smoke faintly danced, and I noticed you and Father Duncanson at the table, a bottle of Seagram’s Seven whiskey open between you. Each of you had an empty shot glass before you.

(I remembered the brand, Seagram’s, because it was the same one you kept hidden deep within the top shelf of your closet in the bedroom, brought out only for special occasions like Christmas, New Year’s, or tonight, with Father Duncanson’s visit.)

Desperate for some relief, I asked if I could retreat to your air-conditioned room until Mom returned from work. You nodded, dismissing me with a wave as you reached for the bottle to pour another round for yourself and the priest.

Overwhelmed by exhaustion and the heat, I ambled down the hallway, pushed open the door to the blissful chill of your bedroom. I navigated through the darkness to Mom’s side of the bed—she always preferred sleeping on the left, right, Dad? I nestled into her spot, curling up under a thin sheet, my face buried into the soothing coolness of her down pillow, and was soon enveloped by a profound, serene slumber.

I awoke with an urge to urinate, but the comfort of Mom’s spot in the bed was too much to leave. I had not moved since falling asleep, yet when I did stir, I discovered a soft hand inside my underwear and gentle fingers caressing me.

Suddenly alert, I thought, What is happening? I was in Mom’s place in the bed, but who was pressed against me? And whose breath, tinged with the smell of whiskey, was I feeling on my neck?

Realization dawned and my panic surged: It was Father Duncanson beside me, in your bed, and he was molesting me while I slept in what should have been Mom’s safe space.

Take a moment, Dad, to let this memory sink in. Perhaps you’ll need a minute, or an hour, or perhaps even fifty-one years – the same amount of time this memory has circled in my thoughts, now as a sixty-two-year-old man.

In reality, it’s been a lifetime since this incident occurred. Did I mention it took place under your supervision, in your bed, involving our parish priest, the eminent Father Duncanson?

Indeed, I believe I just did. Yet, it feels as if it occurred merely last night! The more I dwell on the memory, the more I sense the same feelings of violation, betrayal, and anger that initially overwhelmed me.

Let me clarify, Dad. My feelings of being violated, betrayed, and angry have only deepened because I’ve been harboring this secret for fifty years, while you have never acknowledged its occurrence.

You might wonder, what ensued afterward? I moved to my left, Father Duncanson’s hand slipped from my underwear, and I quietly left your bed. tiptoeing through the stillness to your bedroom door, I opened it, stepped out, and gently closed it behind me, it making hardly a sound.

I hoped to leave the room quietly, either without alerting Father Duncanson or avoiding his grasp. If he was already awake, I feared he would silence me with his hand and drag me back to the shadowy confines of the bedroom for his sinister intentions, reminiscent of a chilling horror scene.

Breaking free into the living room, I was greeted by a refreshingly cool atmosphere despite the outside heat. The early morning light gently filtered through the thin curtains, heralding the dawn.

Stealthily, I moved across the carpeted floor to my own bedroom and eased the door open. Inside, my mother was sleeping soundly on my bed. Known for her light sleeping due to constant worry, she instantly woke up, alarmed.

“What’s the matter, what’s going on? Is everything all right?” she inquired anxiously.

“No,” I whispered back, “Father Duncanson had his hand in my underwear… he was touching me.”

That was all I said, Dad, promise. Mom said nothing, promptly got up, brushed a clump of hair back from her face, gave me a quick hug, helped me into my bed, and covered me with a sheet.

“Go back to sleep,” she whispered and left.

I tried to do as she said, but it wasn’t easy as I was already replaying in my confused mind what had just happened to me. I was still tired, so I closed my eyes and fell asleep. I remember waking a few hours later in the full light of morning, still thinking about the incident, wondering if it might have been a dream.

I rubbed my eyes as I walked into the kitchen. You and Mom stopped talking about whatever you were talking about, and I looked around and asked where Father Duncanson was.

He had already returned to the rectory, dealing with priestly duties, as Mom mentioned. I remained quiet, my gaze fixed on the kitchen sink while I washed the dishes.

“Okay,” was the only response I recall giving, silently hoping for either you or Mom to address the glaring, unspoken issue between us. Yet, communication was never our family’s forte, particularly not about matters of such gravity, thus silence prevailed.

My mind wrestled with a mix of emotions—confusion, guilt, shame, sadness—perhaps all these, perhaps something more. You both refrained from asking any questions, sparing me from needing to respond.

Meanwhile, I was teeming with inquiries of my own, lacking the courage or opportunity to voice them. There was nothing else to discuss, right, Dad? Best to just keep moving forward without making a fuss.

Summer was drawing to a close, and another game of stickball with the neighborhood kids from Willow Street was looming. In just a few weeks, I’d start eighth grade.

Len Prazych has been engaged in professional writing throughout most of his adult career, starting as a freelancer, later running his own public relations, marketing, and advertising firm, and eventually serving as the editor-in-chief of a weekly industry publication. My Fathers: Letters of Healing on a Quest for the Truth marks his debut as a book author.

This article is an excerpt from My Fathers: Letters of Healing on a Quest for the Truth.

The opinions shared are solely those of the author.

Do you have a unique experience or personal story to share? See our Reader Submissions Guide and then email the My Turn team at myturn@newsweek.com.

Newsweek is committed to challenging conventional wisdom and finding connections in the search for common ground.

Len Prazych has been a professional writer for most of his adult life, first as a freelancer, then as owner of his public relations, marketing and advertising company, then as editor-in-chief of a weekly trade magazine. My Fathers: Letters of Healing on a Quest for the Buildings is his first book.

Len Prazych has been a professional writer for most of his adult life, first as a freelancer, then as owner…

Yellow Umbrella bringing restaurant, market, tasting room to Scott’s Addition

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Cirrus Vodka is set to inaugurate a new tasting room at the Ballast complex in Scott’s Addition by August.

The upcoming tasting room from Cirrus Vodka aims to provide tastings, cocktail services, and an event venue with indoor accommodation for 40 guests alongside an expansive courtyard area for outdoor seating. The Ballast site is intended to serve as the prominent retail outlet for Cirrus.

Cirrus Tasting Room illustration.

“We are excited about our expansion into the historic Ballast facility,” mentioned Tom Ellington, the sales and marketing director at Cirrus Vodka.

Cirrus Tasting Room bar

“We’re very interested in being in a higher foot traffic area. As our brand has grown over the past several years, we wanted to develop a really upscale, front-facing flagship tasting room that people would associate with our high quality vodka,” he said. “We want the tasting room to reflect the quality of our product and be a fun place for people to visit.”

Early rendering of Ballast, the restaurant, market and tasting room project from Yellow Umbrella headed to Scott’s Addition.

The Ballast development project is being spearheaded by Yellow Umbrella, the local seafood and gourmet grocer owned by the Brown family.

The Richmond seafood store acquired the previous Blue Bee Cider location at 1320 Summit Ave. for $2.9 million towards the end of 2022 and is currently renovating the area.

There are plans for a courtyard at Ballast in Scott’s Addition.

Yellow Umbrella intends to launch a market offering fresh seafood, meats, prepared meals, and groceries in August at the new location.

Additionally, a full-service restaurant and raw bar is expected to open at a later time, potentially in September.

Renovations are in progress for the Ballast Project, previously occupied by Blue Bee Cider and recently acquired by Yellow Umbrella. (March 1, 2024)

Initially serving as the City Stables, the structures dating back to the 1940s were refurbished by Blue Bee Cider in 2006, transforming it into a beloved venue characterized by its historic cobblestone buildings and an inviting open-air courtyard.

The Browns are extensively remodeling the facility to adapt it for market and dining purposes. They are placing considerable focus on enhancing the internal courtyard, which is ensconced by the cobblestone structures, with elaborate plans for both hardscaping and landscaping.

The new restaurant at Ballast is designed with garage doors that lead out to the courtyard and features a pergola to enhance the dining and social experience.

Yellow Umbrella, the seafood and gourmet grocer located on Patterson Ave., has plans to inaugurate its Ballast project in Scott’s Addition this summer.

The project’s architectural design is managed by 510 Architects, while J.M. Scott Construction is playing the role of the general contractor.

“We’re very excited about the restaurant. The renderings look incredible, and we are fortunate to have a talented chef guiding us in realizing this concept,” Thomas Brown explained to the Times-Dispatch earlier this year. Further information about the restaurant will be disclosed in the near future.

Cirrus Tasting Room lounge.

The Cirrus Tasting Room is being designed by Campfire & Co, a local branding and interior design firm.

The new menu will highlight the versatility and quality of Cirrus Vodka with different styles of cocktails, including rotating seasonal and nonalcoholic options.

The tasting room on Ownbazmy #3 Lane will remain open during the transition with limited hours and will eventually be dedicated to production.

Early depiction of Ballast, the dining, market, and tasting room venture from Yellow Umbrella set to arrive in Scott’s Addition.

Illustration of the inner courtyard at Ballast.

Additional perspective of the proposed courtyard at Ballast in Scott’s Addition.

Colleen Curan (804) 649-6151

ccurran@timesdispatch.com

Living Editor

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Yellow Umbrella bringing restaurant, market, tasting room to Scott’s Addition

From David Whitby, the former owner of Yellow Umbrella, Shoreline Seafood Market is now open at 10614 Patterson Ave. in the Canterbury Shopping…

The new Blue Bee Cider makes it home in a former industrial building just off Staples Mill Road that’s been completely renovated.

Many distilleries begin their operations by purchasing whiskey rather than producing it themselves, a longstanding tradition in the American whiskey industry. Consumer concerns have often centered around transparency, as people generally prefer to know the origins of their food and beverages. Baltimore’s Sagamore Spirit has always been transparent about sourcing their whiskey. Their latest release, however, is a noteworthy rye whiskey completely distilled in-house.

Sagamore Spirit was established in 2013 by Under Armour’s former CEO and founder, Kevin Plank, along with business partners. The distillery, distilling whiskey on site since 2017, focuses on rye whiskey and occasionally produces unique items like a rye-based amaro. Initially, they also engaged in contract distilling with MGP, a well-known Indiana distillery that produces whiskey for other brands such as Bulleit Rye and Brother’s Bond. Sagamore Spirit combines high and low-rye whiskeys in their main product—a barley-legal rye with 52 percent grain in the mashbill, and the famous 95 percent rye/5 percent malted barley from MGP, aged about four to six years. The new Small Batch Rye Whiskey, distilled entirely in Baltimore, is a blend of these mashbills, aged similarly, and it has turned out quite well.

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This isn’t the first time that Sagamore Spirit has had an in-house produced rye, however. The distillery already released a few bottled-in-bond ryes in select markets that were made onsite, but the new Small Batch Rye is the first one that will be available globally. The main differences are that this whiskey is a blend of ages (four to six years) bottled at 93 proof, as opposed to whiskey from one distilling season bottled at 100 proof as is required by the Bottled in Bond Act. While the term “small batch” has no legal definition, according to the brand this release is blended in 20-barrel batches, and it is triple distilled and non-chill filtered. Most importantly, this rye is very tasty.

I really like that Sagamore uses a blend of two mashbills for this, because sometimes a high-rye whiskey can be a bit too fruity and spicy, and other times the Kentucky-style “barely legal” rye doesn’t pack enough punch. This is a happy medium, with a nose that leads off with rich caramel and black pepper notes. The palate delivers follows through on this potential, with flavors at the forefront like dried apricot, red apple, blackberry, vanilla, cinnamon, nutmeg, and a hint of menthol on the finish. Rye lovers will enjoy this new whiskey, but I think those who prefer bourbon will too.

Not all distilleries that initially source their whiskey opt to switch to in-house production, and for those that do, continuing to source certain products can help maintain consistency. A representative from Sagamore stated that while the brand plans to eventually produce all of its whiskey in-house, this transition will take several years to complete. However, the latest release follows years of Bottled-in-Bond expressions, establishing Sagamore Spirit as not only legitimate but also as a significant contender among America’s new rye whiskey distilleries.

100 So good, it’s nearly worth trading your first born for

95 – 99 In the Pantheon: A coveted trophy for the cabinet

90 – 94 Great: Guaranteed nods of approval from friends when you serve this dram

85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market

80 – 84 Good: More of your everyday drinker, solid and reliable

Below 80 It’s alright: Honestly, we probably won’t waste your time and ours with this

Every week Jonah Flicker tastes the most buzzworthy and interesting whiskeys in the world. Check back each Friday for his latest review.

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If you’re a fan of party games but prefer not to switch between different game types, then Run Ram might initially seem like an appealing choice. It places a significant emphasis on multiplayer fun. Unfortunately, it falls flat and turns into a rather tedious affair due to its limited gameplay features.

Starting up the game, I was excited for some thrilling multiplayer action but instead found myself deeply disappointed. The game features a few modes, including couch co-op and online multiplayer. There’s a training mode available to practice, but it’s hardly effective as the A.I opponents scarcely move, reducing the practice to merely hitting immobile targets. Oddly, this mode is the sole option for confronting A.I, which isn’t ideal unless you have friends readily available to join the game, leaving little to explore on your own.</ An array of party game modes is available if you do manage to gather a group. Classic modes like deathmatch and team deathmatch are included, where the objective is to destroy more ships than your opponents. Additionally, there's a one-shot mode, where each player has only one life per match. However, my brief stint in training suggested that the choice of ships is purely cosmetic as they don’t seem to offer differentiated gameplay.

You will engage in firing cannons to devastate rival ships and accumulate points. Additionally, you can deploy explosive barrels to harm any pursuers. Though I wish to recount the effectiveness of these features during actual gameplay, the inability to join a game lobby limits my impressions to the scant experiences of the training mode.

The game offers various maps that provide a refreshing visual change, yet regardless of the choice, the gameplay remains consistent. Engaging in ship destruction and sowing mayhem may initially entertain, but it quickly becomes repetitive, especially as game matchups are rare.

I must emphasize the frustration stemming from the game’s matchmaking issues. The absence of simple elements like A.I. opponents severely diminishes its appeal. While the game’s basic structure is strong and potentially enjoyable, its virtues are obscured when faced with repeated notifications of no available matches.

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SPRING ARBOR, MI – A new restaurant in Spring Arbor is ready to feed hungry patrons.

Burkhart’s Pizza & Pub opened Friday, May 31, in the former Laughlin’s Slice of Spice, which closed in April. The sit-down restaurant fulfills a dream for Andy and Robin Burkhart.

Related: Slice of Spice is closing, but a new restaurant will continue wood-fired pizza

“I feel positive, ready to do this and to step up my footprint in Spring Arbor,” Andy said.

Just like Slice of Spice, wood-fired pizzas are the stars of the menu. There’s a margherita pizza, along with Hawaiian, buffalo chicken and Philly cheesesteak pizza.

Andy also brought back the Gizmos Premier, which pays homage to when his father owned Gizmo’s Pizza in Jackson, he said. The pizza is stacked with pepperoni, mushrooms, onions, green peppers, ham, sausage and black olives.

“(It) brings my past here,” Andy said. “You can’t go wrong, you get everything on that pizza for $19.99.”

Burgers were added to the menu as well, and are made fresh, Robin said. They anticipate the Bacon Jam Burger, which comes with cheddar, grilled garlic and onion and a bourbon bacon jam, will be a popular seller.

“It’s to die for,” Robin said.

People will also be able to find a variety of sandwiches, salads and shareable items on the menu. The fried banana peppers are expected to be a hit among customers, along with the Giant Italian Curds, which are battered cheese curds served with a vodka sauce.

“They taste like a grilled cheese,” Robin said.

Aside from the food, Burkhart’s Pizza & Pub offers seven beers on tap and a cocktail menu. Robin is most excited for the Shark Bite, which comes with coconut rum, pineapple juice, blue curacao and a gummy shark, she said.

Televisions are also scattered around the restaurant, Andy said, adding it will be a family-friendly atmosphere. So far, there’s been a lot of excitement in the community about the new restaurant, and people can’t wait to try it out, he said.

Burkhart’s Pizza & Pub, located at 7851 Spring Arbor Road, is open from 11 a.m. to 11 p.m. Monday through Saturday.

More information can be found on its Facebook page.

Want more Jackson-area news? Bookmark the local Jackson news page or sign up for the free “3@3 Jackson” daily newsletter.

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SPRING ARBOR, MI – A new restaurant in Spring Arbor is ready to feed hungry patrons.

Burkhart’s Pizza & Pub opened Friday, May 31, in the former Laughlin’s Slice of Spice, which closed in April. The sit-down restaurant fulfills a dream for Andy and Robin Burkhart.

Related: Slice of Spice is closing, but a new restaurant will continue wood-fired pizza

“I feel positive, ready to do this and to step up my footprint in Spring Arbor,” Andy said.

Just like Slice of Spice, wood-fired pizzas are the stars of the menu. There’s a margherita pizza, along with Hawaiian, buffalo chicken and Philly cheesesteak pizza.

Andy also brought back the Gizmos Premier, which pays homage to when his father owned Gizmo’s Pizza in Jackson, he said. The pizza is stacked with pepperoni, mushrooms, onions, green peppers, ham, sausage and black olives.

“(It) brings my past here,” Andy said. “You can’t go wrong, you get everything on that pizza for $19.99.”

Burgers were added to the menu as well, and are made fresh, Robin said. They anticipate the Bacon Jam Burger, which comes with cheddar, grilled garlic and onion and a bourbon bacon jam, will be a popular seller.

“It’s to die for,” Robin said.

People will also be able to find a variety of sandwiches, salads and shareable items on the menu. The fried banana peppers are expected to be a hit among customers, along with the Giant Italian Curds, which are battered cheese curds served with a vodka sauce.

“They taste like a grilled cheese,” Robin said.

Aside from the food, Burkhart’s Pizza & Pub offers seven beers on tap and a cocktail menu. Robin is most excited for the Shark Bite, which comes with coconut rum, pineapple juice, blue curacao and a gummy shark, she said.

Televisions are also scattered around the restaurant, Andy said, adding it will be a family-friendly atmosphere. So far, there’s been a lot of excitement in the community about the new/img>

Burkhart’s Pizza & Pub, 7851 Spring Arbor Road, is open 11 a.m. to 11 p.m. Monday through Saturday.

More information can be found on its Facebook page.

Want more Jackson-area news? Bookmark the local Jackson news page or sign up for the free “3@3 Jackson” daily newsletter.

If you purchase a product or register for an account through a link on our site, we may receive compensation. By using this site, you consent to our User Agreement and agree that your clicks, interactions, and personal information may be collected, recorded, and/or stored by us and social media and other third-party partners in accordance with our Privacy Policy.

Heaven Hill Distillery’s Mellow Corn is a curious whiskey. Most budget bourbons are bought without much thought, as people are either short on cash or want something to throw in with a mixer. Mellow Corn is a little different as it has become a much-loved whiskey that enjoys somewhat of a cult status. It possesses a unique charm with its unpretentious bottle and smooth profile. In a world where premium bourbons get the lion’s share of attention, there is something comforting in there being so much love for a budget brand.

With this being a corn whiskey, it is undeniably sweet but with a lovely vanilla and oak influence. Due to this, it’s much more impressive than many other budget options. As you can guess, this isn’t a whiskey with immersive depth, but there is elegance in its simplicity. Thankfully, we were lucky enough for Heaven Hill to send us a bottle to try. Along with trying out this bottle, I’ll use my wealth of personal experience to take you on a journey of what makes this brand special and if it’s worth giving a try. Let’s see why so many people love this cheap whiskey.

Read more: The 27 Best Bourbon Brands, Ranked

The history of Mellow Corn whiskey is one of tradition and revival. It originated in the heart of Kentucky and was created by the Medley Distilling Company in 1945. As with many old distilleries, Medley went through several changes of ownership over the years. It started off being sold to Renfield Importers in 1959, then to investor Abraham Schecter in 1978, and then to Glenmore Distillery in 1988. United Distillers bought Glenmore in 1991 but closed it only a year later. Family descendant Charles Medley took the distillery back into family hands in 1995, but by that time, the Mellow Corn brand had already been sold to Heaven Hill in 1993.

We can’t find much information specifically about the brand during this time, which speaks to how Mellow Corn has always sat quietly in the background. Despite facing periods of obscurity when it could have easily been left behind, it has persevered to the point where it’s now become popular with people who like to find these hidden gems. It’s this history — or lack of it — that helps with the charm of Mellow Corn. It’s almost a glimpse into the past when mass production and marketing gimmicks weren’t as widespread as they are today. It remains an unassuming drink and a great survivor of the ever-changing world of whiskey.

While similar, there are a few differences between bourbon and corn whiskey. Whereas bourbon needs to be made from at least 51% corn, that’s dialed up to 80% with straight corn whiskey. As with bourbon, the rest of the mash bill will usually be made up of malt.

ed barley and either rye or wheat. The higher corn content will give the drink a much higher level of sweetness than most other bourbons. While the mash bills are usually different, the most defining characteristic that separates corn whiskey from bourbon is the aging process.

Bourbon must be aged in new charred oak barrels, whereas corn whiskey doesn’t have to be barreled at all. If it is aged, then it must be done in either uncharred or previously used barrels. You may have noticed that Mellow Corn is “straight corn whiskey.” To have the designation of “straight” on there, the whiskey needs to be aged for at least two years. This also applies to straight bourbon. Due to this, it’s important to know what you are buying when it comes to corn whiskey. Mellow Corn is aged for at least four years, but others may not have any aging, giving them hugely different tasting profiles. If you want an aged corn whiskey, then make sure it at least has that “straight” designation on the bottle.

Now we come to the all-important question of the taste. The pale color suggests it doesn’t go past its minimum aging of four years, and the nose is unsurprisingly light. It does offer a nice level of corn sweetness, and it certainly doesn’t burn your nostrils the way cheap whiskeys can. I did get a hint of oak and pear to give it some depth. As with the nose, the palate doesn’t show any of the harshness you can find with budget spirits. It’s a simple but pleasant taste, supported by a nice mouthfeel that allows it to sit in your mouth. Up front, you get the heavy corn influence with a slight nuttiness and oak.</su

With inexpensive whiskey, harshness can often linger in the aftertaste. However, the extended aging of Mellow Corn prevents that, delivering a smoother finish that impresses right away. Unlike many other whiskeys that leave a warm aftertaste, Mellow Corn concludes with a delightful blend of corn and caramel flavors. While not an exceptional whiskey, Mellow Corn doesn’t claim to be. It’s an affordable and pleasing whiskey that surprises with its quality and can be comfortably enjoyed neat. I once ranked this as the worst whiskey from Heaven Hill, but this ranking was more a testament to the distillery’s high standards rather than a criticism of Mellow Corn. If aged corn whiskey is new to you, this is a must-try.

As noted, Mellow Corn is a corn whiskey which requires a minimum of 80% corn in its mash bill. For clarity on what a mash bill means, it’s essentially the recipe of grains used in the production of bourbon or whiskey. This particular whiskey hits that 80% mark precisely, complemented by 12% malted barley and 8% rye, lending a profound sweetness from the corn balanced with additional complexity. Heaven Hill, maintaining traditions of many esteemed distillers, includes a portion of previous distillate in its new production for consistent flavor. It also utilizes a heritage yeast strain for fermentation and distills the spirit in 70-foot-tall column stills, prior to aging in vast Kentucky rickhouses.

The label “bottled-in-bond” seen on Mellow Corn signifies its adherence to specific historical regulations established in 1897, aimed at guaranteeing whiskey quality amidst prevalent counterfeiting. To fulfill these requirements, the whiskey must age for a minimum of four years, be produced by one distiller in one season, and be bottled at 100 proof. It is this prolonged aging that renders Mellow Corn an excellent value, as it is aged longer than most other economical whiskeys.

While many budget bourbons are better suited for cocktails, Mellow Corn breaks this mold by also being an excellent choice for neat consumption. If you prefer the distinct flavor of corn, you’ll find this whiskey’s raw taste appealing. Even a formal tasting with a snifter glass is suggested to fully appreciate its aroma before tasting. Anticipated burns or harsh aftertastes common with cheaper whiskeys are absent here. Mellow Corn is smooth and mellow from start to finish, making it not just a strong contender for sipping but also a great mixer.

Mellow Corn is loved by many bartenders as it offers a great base for cocktails. It can work particularly well in classic drinks such as an old fashioned or a whiskey sour. It will give your drinks a beautiful sweetness without it dominating the palate, allowing the other flavors to shine. Along with Coke, it also works well with other mixers such as ginger ale, ginger beer, club soda, or any lemon-based drink. As you can see, Mellow Corn is a wonderfully versatile whiskey. It makes it a great liquor for your home bar as it can be used for a wide variety of drinks.

It’s fair to say this is an emphatic no. Mellow Corn is famous for being a budget bourbon that will never be burning a hole in your pocket. It has got a little more expensive in recent years, but it still remains highly affordable. Average costs lay around the $19 mark, but you can often find it for cheaper than that. Just because a whiskey is cheap, that doesn’t always mean it offers value for the money. There are a few whiskeys out there that I wouldn’t buy even if they were one dollar. As you’ve most likely worked out by now, this particular drink offers you excellent value for the money when you compare it to its rivals.

It’s not the cheapest whiskey out there, but even if you’re low on cash, it’s worth spending a few more dollars to get something much nicer and see what the fuss is all about. That also applies to those who are overseas and may need to pay a little more due to import costs. There are, of course, much better whiskeys out there for those willing to pay a little extra, but Mellow Corn has a price-to-quality ratio that is hard to beat. p>Finding an adequate corn whiskey to compare with Mellow Corn was tough. Many corn whiscores” style=”display:ick rel=”noopener nofollow” target=”_blank” href=”https://www.yahoo.com/lifestyle/14-white-whiskey-brands-try-121534635.html”>white whiskeys that, while worth trying at least once, can’t compete with the taste and depth you get from Mellow Corn. Most other aged corn whiskeys are much more expensive than Mellow Corn, which showcases how unique this spirit is. One of the best corn whiskeys out there is Balcones Baby Blue. At an average cost of around $39, it is comfortably pricier, but is that extra cost worth it?

Balcones Baby Blue is a Texan whiskey that is made from roasted blue corn that helps to give it both a rich and complex flavor profile. You’ll get a buttery sweetness on the palate and that is joined by roasted nuts and dark fruit. It helps to give it a depth that is not usually found with corn whiskey. It’s more of a craft whiskey that is ideal for those looking for an artisanal experience. It does beat Mellow Corn on a straight taste comparison, but the difference isn’t vast. We’d say that if you’ve never tried corn whiskey before, Mellow Corn would be a great first step. If you enjoy it, then a bottle of Balcones Baby Blue could well be for you.

We’ve seen how Mellow Corn stacks up against another corn whiskey, but how does it compare against another budget bourbon from Heaven Hill? I feel both of these whiskeys share similarities in the fact that they are quite basic spirits but also have tremendous value for money. Evan Williams also has a high level of corn in the mash bill at 78%, with malted barley and rye at 12% and 10%, respectively. However, with it being bourbon, Evan Williams was aged in new charred oak barrels compared to Mellow Corn being aged in an old bourbon barrel.

Even with those subtle changes, Evan Williams gives you more of a classical bourbon tasting experience. You get a more pronounced caramel flavor with the charred barrels giving it a notable oak influence. In this sense, it offers a bit more depth than Mellow Corn, but deciding which one is better will come down to personal preference. They are very similar in price, so it comes down to whether you’d prefer the beautiful sweetness of Mellow Corn or the extra warmth of Evan Williams. Both deserve a place as great budget whiskeys, and with their low price tags, you may as well get them both and find out for yourself.

With the likes of McDonald’s, Starbucks, or Apple, there are countless examples of brands modernizing old logos and labels. It makes sense as you want to bring your brand into the 21^st century and keep up with your competitors. One brand that has resisted the urge for this trend is Mellow Corn, but that’s not through laziness. It helps with the sense of charm the whiskey has, as its traditional label is a nod back to American whiskey heritage. It’s easy to see why some wouldn’t like the label with its bright yellow background and bold vintage lettering with green and red. As someone who is colorblind, it can be a little challenging on the eyes!

But the reputation of Mellow Corn has grown due to its authenticity and it receiving a new label just wouldn’t feel right. In an ever-changing world, there is some comfort in something staying true to its original self. No doubt, a modern designer would remove the image of the corn and barrel, change the color scheme, and simplify the bottle. If they did, it just wouldn’t feel like Mellow Corn. It’s also a good case study of how not every brand needs to modernize in order to keep up with demands. It seems like the old-style incorporated has helped the popularity of Mellow Corn instead of hindering it.

Major acquisitions can bring complex deals into play. With a range of legal intricacies and substantial financial stakes involved, these transactions require significant time and effort to finalize. As mentioned, the Mellow Corn brand was acquired by Heaven Hill in 1993, interestingly enough, as a last-minute addition to the deal. This transaction with United Distillers included multiple brands like Cabin Still, J. W. Dant, and Rittenhouse, among others. At the time, Mellow Corn possessed negligible brand value, to the extent that United Distillers was indifferent about its inclusion.

The narrative goes that Heaven Hill president Max Shapira inquired, “You want us to take this, too?” and United Distillers was more than willing to add it on. Whether there was any regret later isn’t clear, as Heaven Hill did not heavily invest in revitalizing the brand. Maintaining an economical whiskey without substantial promotion is not uncommon for distilleries. Nonetheless, over time, the popularity of Mellow Corn has surged, despite limited marketing. This tale of triumph against the odds contributes significantly to the charm surrounding Mellow Corn.

Budget bourbons usually lack strong brand appeal. They are not heavily marketed by distillers, and consumers often casually select them from the bottom shelf, usually for mixing or making cocktails. Mellow Corn stands out in this regard, achieving a cult status among whiskey aficionados and adoration from bartenders alike. The reasons for its admiration are not entirely clear, though several factors are notable. Among these, the ratio of cost to quality previously discussed plays a significant role, offering an accessible option for those seeking an affordable whiskey that is gentle on the palate.

But there are other factors at play too, as Mellow Corn is far from the with the only decent cheap whiskey in the world. Mifield also has a straightforward, consistently Nonepretentious character. Insstead of relying on sophisticated branding or excessive advertising, its prominence has mostly grown through organic recommendations. Its sweet and gentle profile not only resonates with experienced whiskey enthusiasts but also appeals to those who may find more robust whiskeys too intense. For bartenders, its simplicity offers a dependable and adaptable base for crafting both traditional and novel cocktails. Its taste integrates well with other components, maintaining balance rather than overpowering the mix. For anyone seeking value without sacrificing quality, Mellow Corn has emerged as a preferred choice for many.

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