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Your dad deserves the best. He’s the one who taught you how to tie your shoe, how to whistle, how to drive, and how to cherish a quiet moment at the end of the day while appreciating a drink of something genuinely special. This Father’s Day, consider expressing your gratitude with a bottle of Zacapa ultra-premium aged rum—and maybe something extra that convinces him to share.

These opulent aged rums are an ideal gift for any enthusiast of dark spirits. Regardless if your dad fancies a meticulously crafted old-fashioned or savors the simplicity of a neat pour, aged rum brings a nuanced touch, blending beautifully in cocktails typically made with whiskey. Aficionados of aged tequilas will find aged rums intriguing as well, enjoyed on the rocks or solo.

Initiated in 1976, Zacapa aged rums hail from Guatemala and are crafted by Lorena Vásquez, one of the few female master blenders globally. Vásquez’s process is methodical: firstly, virgin sugarcane is harvested in southern Guatemala and pressed into a syrup used for distillation, introducing the rum’s base flavor notes. Subsequently, the rums are diligently blended before aging them ‘above the clouds’ at 7,545 feet in Zacapa’s “House Above the Clouds”. Here, they develop intricate aromas and flavors from the array of casks they are conditioned in. Vásquez has devised an innovative barrel-aging system known as the “Sistema Solera”, letting the rums circulate through a diverse range of hand-selected casks, formerly used to age whiskey, cognac, sherry, and Pedro Ximénez wines.

The final touch that embellishes every bottle of Zacapa aged rum is a band of petate, artisanal matting woven from dried palm leaves, dating back to the Mayan civilization. Starting from 1999, Zacapa Rum has been providing jobs for Guatemalan communities impacted by challenging times to weave the distinctive petate band. This craft passed down through generations generates income for these families. Presently, Zacapa Rum employs over 700 women to weave the petate bands, which have become synonymous with the aged rum; the brand truly values its association with the community.

Show your appreciation towards your dad for the influential role he played in your life by introducing him to an indulgent aged rum, Zacapa Rum. Zacapa Rum is available for delivery at ReserveBar, or locate a store near you through the Zacapa Rum website. You never know, Dad might reciprocate your gesture with a bottle of your own. Gather inspiration from the subsequent gift pairing ideas with Zacapa No. 23, Zacapa Edición Negra, and Zacapa XO Rum—including a limited-edition decanter by Zacapa Rum and Luar.

Zacapa No. 23 Rum

Gift: Deluxe Guatemalan Chocolate

Delve into the complex flavors of the Zacapa aged rum, encompassing hints of coffee, vanilla, and dried fruits by pairing it with high-quality gourmet chocolate, particularly dark chocolate. The harmonious blend of corresponding profiles, as well as their contrasting nuances, will help accentuate the optimal flavors in both.

Zacapa Edición Negra Rum

Gift: Cut-glass tumblers

An aged rum like Zacapa Edición Negra tastes amazing no matter how you pour it. Serve it in style with some fine, heavy-bottomed cut-glass tumblers—all will bring out the bold, smokey, woody finish that is the result of aging in double-charred oak casks.

Zacapa XO Rum

Gift: Decanter

The intricate subtleties of Zacapa XO Rum, matured in French cognac casks, are amplified when served from a decanter. Zacapa Rum collaborates with Luar in presenting this limited-edition decanter. It is encased in a bespoke sleeve, combining Luar’s opulent custom leather with the distinguished petate weave associated with Zacapa Rum.

Zacapa No. 23 Rum

Gift: Luxurious cocktail shaker

If your dad is a fan of mixed drinks, he’ll definitely appreciate a high-end cocktail shaker as a gift. There are various choices available: from antique brass to glass or even a hand-tooled leather-wrapped shaker. (Putting his initials on it would certainly add an extra touch!) No matter what, Zacapa No. 23 Rum is an excellent choice for a sour, daiquiri, or Zacapa espresso.

Zacapa XO Rum

Present suggestion: Brass spherical ice press

Zacapa XO Rum is best savored neat or with ice. Large ice cubes are a perfect accompaniment as they cool the aged rum without making it dilute too quickly. You can find beautiful brass spherical ice presses which can mold a large ice block into a perfect sphere, the optimal shape to pair with this exclusive aged rum.

The East End in Providence has a lot of the elements you’d expect to find in a whiskey bar: moody lighting, leather chairs, dark wood, and sets of deep blue velvet curtains tied off by golden ropes. The bar has lots of little cubbies, and every inch of the shelves is full of bottles of dark-hued liquor.

The bartenders need to climb onto a ladder or onto the bar itself to reach parts of the restaurant’s collection of more than 400 types of whiskey. The East End was opened seven years ago by Gil MacLean (who also owns Bottles, the popular East Side liquor store), and is getting another wave of investment, including doubling down on their late-night and spirit programs, which boasts far more whiskey varieties than many other watering holes around the city. They underwent a three-week renovation in late 2023, and hired Josh Davis as the tavern’s new executive chef. Davis, who previously worked in kitchens in Boston and Portland, Maine, and most notably served as the chef de cuisine for Portland’s Duckfat, is focused on keeping the bar’s approachable menu in tune with customer demands.

The East End will soon be launching a newsletter for new whiskey drops, and will restart product launch events and whiskey tastings that were more prevalent prior to the pandemic, said Hannah Weaver, a long-time bartender who was promoted to East End’s general manager.

“We’ll hold onto some limited editions for a while, and then release them at the restaurant. It’ll feel like you’re getting a final taste,” said Weaver, who said they have a collection of bottles from the early 2010s that haven’t yet been touched.

As old-as-time cocktails — like the Sazerac, Highball, Manhattan, and Whiskey Sour — surged in popularity in the late 2000s and early 2010s, whiskey bars also made a resurgence.

For a time, it felt like nearly every other bar was part of the craft cocktail renaissance, and “mixologists” were attempting to create their own versions of Prohibition Era offerings. Owners advertised their establishments as “speakeasies,” handlebar mustaches became “in” again, and suspenders became a standard part of the uniform. But many of these places had one thing in common: Much of their identity was built on the 21st century whiskey wave. Those on the outskirts of the mainstream who were working with mezcal or rum were still trying to recreate that whiskey taste — smoky and defined.

Changing tastes, market pressures, and the COVID-19 pandemic pushed whiskey into a downward spiral by 2020, but the decline in sales did not last long. Sales for bourbon, Tennessee whiskey, and rye whiskey rose by nearly 7 percent in 2021 to $4.6 billion that year, according to the Distilled Spirits Council of the United States.

“Whiskey never goes out of style,” said Weaver.

Weaver — who previously worked in bars and restaurants in Seattle, New York, and Detroit — thinks of The East End’s massive whiskey collection the same way the kitchen thinks about its food. “We want everything to be approachable,” said Weaver. “But with our whiskey, we want it to be educational for the pros, and for those who have never really tasted whiskey before.”

Collectors’ editions of whiskey can run into the thousands of dollars. But Weaver said the bar will build a whiskey tasting flight for any budget — starting at $20. “Understanding and appreciating whiskey doesn’t have to be unaffordable,” she told me.

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“At the end of the day, we’re a neighborhood bar,” Weaver added.

This story first appeared in The Food Club, a free weekly email newsletter about Rhode Island food and dining. Already a member of the club? Check your inbox for more news, recipes, and features in the latest newsletter. Not a member yet? If you’d like to receive it via e-mail each Thursday, you can sign up here. Have an idea for a dining guide in Rhode Island? Email RhodeIslandFoodClub@globe.com.

Alexa Gagosz can be reached at alexa.gagosz@globe.com. Follow her @alexagagosz and on Instagram @AlexaGagosz.

Puerto Rico’s Department of Economic Development and Commerce, abbreviated as DDEC, rewarded the University of Puerto Rico, Mayagüez Campus, popularly referred to as RUM, with a sum of $1 million. This substantial sum serves as an incentive that seeks to invigorate creative tasks, fundamental and applied studies via the Center for Agro-industrial Innovation and Technology, otherwise known as CITAI. This funding is specifically dedicated to catering to the needs of the local and international agricultural biomes and the value-added food production chain.

This financial incentive promotes collaborations designed to enhance training, bolster technical support provision, foster the development of innovative products, and incubate burgeoning enterprises. Furthermore, it aims to revolutionize CITAI’s governance framework, ensuring its future self-sustainability.

Additionally, part of the grant will be dedicated to procuring modern apparatus and machines, expanding current facilities, and formulating robust contingency plans, as per the institution’s officials.

In a statement, DDEC Secretary Manuel Cidre affirmed the island government’s dedication to continuously formulating and implementing innovative initiatives in the research and development sector. This initiative aims to cement Puerto Rico’s reputation as the Caribbean hub for the agricultural and agro-industrial sectors.

“This is part of its diversified economic development plan that includes the modernization of agriculture and achieving food sustainability,” he noted.

Cidre emphasized that research and development, knowledge creation, commercialization and intellectual property protection are crucial to supporting and maintaining a healthy innovation ecosystem.

“This agreement with CITAI is consistent with our interest in achieving the transfer of discoveries from the laboratory to the market, a key element on the path to innovation and economic vitality. We share the mission of promoting a world-class agribusiness through associations and research that lead to commercialization and contribute to the growth and socioeconomic well-being of Puerto Rico,” Cidre added.

RUM Rector Agustín Rullán-Toro noted that CITAI provides the food and beverage industry in Puerto Rico with the “necessary knowledge, resources and technology to strengthen its position and be more competitive within Puerto Rico, but also to prepare it for exporting, which is one of the activities that seeks to promote an economy that develops the agro-industrial workforce and promotes economic development on the island.”

“This relationship between the RUM and the DDEC can be likened to a seed and fertilizer needed for growth. It is paramount that there’s mutual cooperation among government bodies, academic institutions and industries. This is key to advancing the welfare of all, while also promoting top-tier research in fields that matter to the growth, sustainance and overall development of CITAI,” mentioned Rullán-Toro.

“This collaboration would provide the necessary support for scientists, engineers, and tech professionals to bring their innovative projects to life, which would in turn bolster our economy and society through knowledge exchange, learning and effective implementation,” he further elaborated. “Recent disaster situations have underlined the necessity of local production of food items and the creation of superior infrastructure that can respond quickly to any challenges that pop up, including those of an emergency nature.”

The agreement also highlights the importance of transforming agricultural resources into products with added value, thereby generating more income and job opportunities, along with propelling science, quality standards, and technology.

The focus areas of implementation would include corporate structure, governance and management, facility and equipment provision, marketing and business growth, and programs that boost economic development.

The work plan includes establishing the roles and responsibilities of the talent to be hired, identifying projects and investment, and evaluating initiatives to modernize and optimize infrastructure, thereby increasing the competitiveness of the agro-industrial sector.

The premium whiskey market is, to be honest, a bit ridiculous at the moment.

It’s been like this for some time. For instance, Blanton’s was a fine bourbon easy to come by at roughly $48 per bottle just ten years ago. Currently, it’s mostly limited to resale markets with pricing that does not accurately represent its respectable, not outstanding, quality.

Without question, this craving for excellent whiskey that doesn’t have to be top-tier has instigated a surge of fresh competitors in an already congested lane. On the one side, they’re escalating the median bottle cost, causing an inflation of prices that don’t consistently match the liquor you’re buying. Conversely, if they can fill this gap while maintaining affordability of brands like Four Roses or Rare Breed, and consumers don’t mind shelling out over $100 for a bottle, then more power to them.

This is where Blue Run enters the narrative.

Introduced with a price tag of $175, the 13-year old Bourbon offering sets the stage. Is there a history justifying the cost? Does each cask hold a story that Bourbon enthusiasts keenly narrate at gatherings? Surprisingly, the individuality rests only in its costliness.

The venture embarked with the union of an experienced Whiskey craftsman, Jim Rutledge, and a promising enthusiast, Shaylyn Gammon. Their synergy aims at blending Bourbons from varied distilleries. The key catalysts behind this initiative are the ones who enthusiastically foresee the potency of conceiving high-end Whiskey via SNKRS-like drops and limited series.

Despite the lack of conventional lineage that other luxury spirits boast, Blue Run aspires to carve a niche for itself as an exclusive Bourbon, or at the least, motivate enthusiasts to splurge three figures on a fifth of the brew.

Understandably, this seems exasperating, but it holds no significance if the taste lives up to its promise. Today, we take a look at its second batch of the High Rye Whiskey and assess whether it justifies its $100 price point.

Truth be told, the beverage Blue Run, a moniker merely a stroke away from being labeled as “the wine so deplorable it landed in the headlines“, gives the impression of a first-class spirit. Its container is certainly enticing, adorned with a lustrous butterfly situated front and center. At a forceful 111 proof, it portends richness at cask strength and a deep mahogany tint that denotes ample time spent reflecting in oak barrels.

The scent wafting from the bottle is undeniably alcoholic but intricate. Underneath the grainy aroma, you can sense an abundance of hidden fruits and a touch of spice. Could it be nutmeg? Perhaps cinnamon? There’s an alluring warmth to it.

The bite of the drink cannot be ignored, which is to be expected at 55.5 percent alcohol content. Yet it’s not overwhelmingly potent and you can identify a myriad of refined flavors beneath it. Sweet stone fruits make an appearance, accompanied by a hint of spice and a dash of dry sugar finishing it off. There’s a faint insinuation of cinnamon toast present, hard to pinpoint, but I assure you it’s there.

It’s a decent bourbon. Maybe not worth $100, but that’s the reality of our times. I think I’ll drop in an ice cube for my enjoyment. Feel free to deride me for it.

The ice softens the profile without diminishing the deeply imbued flavors, making a potent spirit more drinkable. However, it doesn’t mimic the same profile and strength of the untouched pour. I appreciate it almost the same amount as the original pour. Although some intriguing elements get lost, it’s a smoother, more digestible sip with good repeat appeal, as long as you are ready to spare at least $85 (depending on your local liquor shop) for the next bottle.

The query is not regarding Blue Run’s quality. A group of affluent executives collaborated to guarantee that it would be, at a minimum, above average. The real question is whether it deserves premium sneaker prices and the anticipation of being the next big sensation in bourbon.

After sampling a similarly new and expensive bottle from Kentucky Owl, I am uncertain. It’s an appropriate sip that holds its own against ryes at half its price. If you’re asking whether I’d purchase this for $100 over a Limousin Rye for $35 to $45, I’d choose the Limousin each time.

This is a pass/fail mechanism where I contrast what I’m drinking to my standard cheap beer, the standby from the land of sky-blue waters, Hamm’s. Consequently, the question to resolve is: would I choose a Blue Run High Rye over a chilled can of Hamm’s on a usual day?

Oh, absolutely. But I could get 200 cans of Hamm’s for the starting price of a Blue Run bottle, so this feels… unfair.

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Police are searching for a 68-year-old woman last seen walking on the Isle of Rum.

Mary Molloy was walking in the area between Trollabhal and Bealach an Ehuarain at around 2.30pm on Saturday.

She was then in contact with family at around 6.30pm but it is unknown where she was at the time.

It is understood Ms Molloy was trying to make her way back to the Dibidil area and may have become disorientated.

Mary Molloy was last seen wearing a turquoise waterproof jacket, red trousers, brown walking boots, a blue hat and red gloves. (Image: Police Scotland)

Officers are becoming increasingly concerned for her welfare and are appealing for information from the public to help trace her.

She is described as around 5ft 8in tall, of average build with long grey hair.

Ms Molloy was last seen wearing a turquoise waterproof jacket, red trousers, brown walking boots, a blue hat and red gloves.

She was carrying a grey rucksack.

READ MORE: Bodies of two men killed in Highland crash lay undiscovered for hours overnight

Inspector Graham Brown said: “Mary is a keen hillwalker but from what we’ve been told she may have become disorientated and failed to follow her planned route.

“We have specialist resources, including mountain rescue teams, helicopter and search dogs, in the area but we also need the public’s help with information.

“I’d appeal to anyone who was on Rum yesterday and thinks they may have seen someone matching her description to come forward. Also, anyone who may have known Mary’s intended route or areas she was keen to visit is urged to get in contact with us.”

Anyone with information should contact Police Scotland on 101 quoting reference 3149 of May 25.

It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse. 

heraldscotland.com is tackling this problem by allowing only subscribers to comment.

We are undertaking these changes to enhance the experience for our dedicated readers. This will hopefully reduce the chance for unwelcome disruptors, who sometimes intrude our site, to cause distress to our journalists and readers. We anticipate that this will foster the comment section’s potential as a component of Scotland’s discourse with itself.

We are privileged at The Herald. Our readers are knowledgeable and enlightened individuals who can enrich our stories with their understanding and perspectives.

This is invaluable.

We are transitioning to a ‘subscribers-only’ model to support our cherished readers, who express their distaste for irrelevant comments, false information, and offenses cluttering the site.

In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com

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Camille Ranjitsingh, known on stage as “Ranji Baby”, is a celebrated chutney artist.

Indian Arrival Day carries deep significance to Ranjitsingh. It is a day that brings together cultural traditions and chutney music, shaping her into the person she is today. If the name “Ranji Baby” is unfamiliar, you are invited to learn more about this talented performer.

At a young age of 29, Ranjitsingh has graced the title of Rani 2024 on chutneymusic.com, being the elite artist to secure the platform’s Chutney Queen crown for three years in a row.

Her voice, often likened to that of Drupatee Ramgoonai, is captivatingly melodious. The consequential messages she delivers through her music distinguish her as a standout performer in the industry.

Her recent chutney tune “Walkaway”, which she launched last month, motivates individuals to distance themselves from those or circumstances that fail to impact them positively. The invigorating beats in her track “Sweet and Thick” have the potential to make anyone dance, but it does not represent what many might anticipate from a standard chutney song. On the contrary, “Sweet and Thick” is filled with body positivity messages.

In the lines: “You should embrace yourself and take pride in your skin” and “Regardless of whether you’re dark-skinned or plump, every female has the right to feel special”, Ranji Baby specifically calls out women and girls. Furthermore, she endorses unity among all ethnic groups in the song.

“Both chutney and other music genres can either positively or negatively affect people. Therefore, it matters to me to insert affirmative messages in the songs I create,” Ranji Baby confided to Her magazine.

“Communities tend to scorn women who have dark skin and a certain body size, but I desire my music to remind individuals that we should never regret our identity, as we are God’s creations, and we should take pride in our own skin.”

Ranji Baby hails from eastern Trinidad, an upbringing that permeates her identity as she proudly asserts her roots right back to Curepe. While not born into an overtly musical family, she was surrounded by a consistent musical influence. This led her onto the stage where she initially sang with the Bissessar Persad Naya Zamana Orchestra.

While her love of song and aspiration to become a successful singer was never in question, self-doubt remained her constant companion. Nevertheless, she was spurred on by the faith other industry insiders – including the likes of Rishi Gayadeen and Amit Sagram – placed in her, encouraging her to explore her passion further and record her own music. This culminated in the successful release of the Bollywood remix “Ek Pyar Ka Nagma Hai”, which featured Sagram, in 2021. Positive reception was swift, leading her to adopt her stage name “Ranji Baby”. Under this new moniker, she continued to create a varied discography, with notable songs such as “A Sister’s Love”, “Chamkay”, “Meh Dulaha”, “Christmas Wedding”, “Christmas Pressure” and notably, “Sweet and Thick”.

Chutneymusic.com crowned her Best New Artist in 2021, an accolade she subsequently supplemented with three ‘Rani’ (Queen) titles. While they did not carry any monetary prizes, Ranji Baby was undeterred, placing more value on the invaluable support and recognition she received from Chutneymusic.com.

Ranji Baby notes the struggle for women to make their mark in the local music scene, given the industry’s proclivity to judge female artists based on their looks. However, she is grateful for the support she got from Chutneymusic.com, highlighting the positive feedback and consequential boost in her self-confidence as real game-changers.

In 2023, she engaged in the Protective Arms Monarch Competition, achieving victory in the chutney category and securing the fourth position overall. She once again triumphed in the chutney category this year. Having reached the Chutney Soca Monarch semi finals on two occasions, she is steadfast in her musical pursuit.

Despite her passion for engaging audiences, performing chutney provides a pleasant diversion for Ranji Baby from her rigorous role in law enforcement. She views it as a platform to be an optimistic role model and counter misconceptions related to this music genre. Her song “Sweet and Thick” epitomizes her belief by glorifying partying from dusk to dawn without needing any liquor.

“During my younger years, I was the heartbeat of every party. I relished dancing amidst crowds with a water bottle as my only companion. It’s about time people realize that enjoyment doesn’t necessarily intertwine with alcohol consumption,” she asserts.

While Ranji Baby recognizes the gradual nature of her desired journey, she firmly believes that her faith in God, coupled with the encouragement of her family and fans, will guide her to her goal.

Rizaan Ali has charm literally oozing out of his name.

The fashionable, smooth-talking, sugar-voiced two-time Chutney Soca Monarch finalist aptly goes by the sobriquet Riz. It’s a pet name he’s had all his life, and one that serendipitously fits the social media slang Rizz—which is short for romantic charisma and refers to one’s ability to charm and woo a person.

Leaving behind a cultural imprint for the next generation to follow has become the life mission of chutney singer/dancer Nari Raghubir.

The Kitcharee found the man recently affectionately dubbed D HeartBreak Kid (HBK) by fans of the genre, to be anything but callous with the love he shares for East Indian culture and its followers on the islands.

AS a haematologist oncologist and the head of the haematology and oncology department at the…

INDIAN Arrival Day holds a special place in Camille Ranjitsingh’s heart for many reasons; it…

The Tobago leg of the Special Olympics T&T (SOTT) National Games 2024 was held on May 16 at the Dwight Yorke Stadium. Teams from four special schools – Tobago School for the Deaf, Speech and Language Impaired, Happy Haven School, Tobago Technical Vocational School and Lady Hochoy School, Gasparillo – competed in athletics, bocce and football throughout the day.

That sweet, aspirational refrain from Trinibad/soca artiste Trinidad Killa (TK) is exactly the positive messa­ging the islands need in the face of escalating gang violence.

TK, real name Kern Joseph, teased the soca-fuelled, positive, patriotic gem on social media earlier this week. Set for full release next month, the track declares Trinidad and Tobago as already being what most nationals desire: a peaceful, loving, thriving society.

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Vodka is a spirit that divides opinions. Some people won’t touch it after drinking a cheap hairspray-tasting bottle or getting sick on screwdrivers in their younger years. Others see it as a classic cocktail ingredient that deserves a place in every liquor cabinet. But, there are some mistakes everyone makes with vodka. If you’re generally a vodka-avoider, learning the missteps to avoid could turn your relationship around. If you love the stuff, you might improve your drinks and find some new things to do with this spirit.

While vodka is used in drinks more often than it is in food, it can also be a great ingredient to cook or bake with. So we wanted to cover mistakes with both using it in drinks and cooking with it. From not knowing when to use cheap bottles (and when to break out the top-shelf stuff) to using too much vodka in recipes, there are so many errors people can make — but just as many ways to fix or avoid them.

But don’t just take our word for it. We spoke to three food and drink experts: a vodka brand founder, a cocktail expert, and a food blogger who regularly cooks with the spirit. Armed with their hot takes, we’re about to demystify common vodka myths and mistakes and help you avoid these frequent pitfalls.

Read more: Popular Vodka Brands Ranked From Worst To Best

If you’ve made up your mind that all vodka tastes like kerosene, then you might be drinking from the wrong bottle. While vodka is renowned for its neutral taste, the super cheap variants can come off as bitterly unpleasant with a smell similar to paint thinner. Not every affordable bottle is subpar, but there are times when opting for cheap vodka could prove to be a mistake.

There is often a debate whether there’s any significant difference between cheap and high-end brands. “If it’s a martini or any drink where the vodka taste is perceptible, then the difference is immediately noticeable,” says Mia Crusto, the general manager and cocktail expert at ROOF on theWit based in Chicago. A similar sentiment is echoed by Andy Pitts, the owner and curator of Lord Vodka, who opines that high-quality vodka significantly enhances the experience of drinking martinis.

What you intend to use the vodka for is a determinant on whether to go for an affordable or expensive option. “Tito’s is my preferred all-around choice — but for martinis, I prefer Grey Goose or Ciroc as they have a smoother taste,” suggests Crusto. Naturally, there are a multitude of drinks where vodka is the key ingredient, but if the vodka is high-quality enough to taste good in a martini recipe, it should equally be satisfactory in other vodka-driven drinks. When it comes to cooking, especially with savory pan sauces and macerating fruits, use a vodka you enjoy drinking because the clean notes and bite would be more pronounced,” recommends Lisa Lotts from Garlic and Zest.

In certain instances, you don’t really need expensive vodka. We’re not hinting that you resort to the cheapest, nastiest bottle available, as that would invariably affect the overall taste. However, a reasonable bottom-shelf option may sometimes be fitting for a certain drink or recipe.

“When choosing a vodka to cook with, I don’t go with anything super expensive,” Lisa Lotts remarks. “A moderately priced 80-proof vodka will work for most cooking applications.” Anything top-shelf is likely to get lost in the mix in most recipes. “For baked goods or fry batter, a less expensive bottle is fine, as the recipes won’t require much, and those styles of recipes use vodka for different reasons: to create light coatings and flaky textures or crusts,” Lotts continues.

As for drinks, Mia Crusto explains there’s a time and place for affordable vodka. “If you’re putting it in a punch or something else, it’s totally fine to go with something cheaper! You’re probably not going to notice the difference too much there.” So, think about how prominent the vodka is in a cocktail recipe or mixed drink. If it contains a number of other liquors or a lot of juice, soda, or other ingredients, quality is less of an issue. An expensive bottle will just be a waste.

A common mistake folks make when buying vodka is assuming that the more expensive it is, the better it will be. “Quality doesn’t always correlate with price,” notes Andy Pitts. Sure, there is some link between price and quality, but it isn’t as simple as saying that if a bottle costs more, it will definitely be better.

For example, you’ll occasionally get a bottle for $25 that you prefer to a $50 one. And “prefer” is a key word here. When it comes to food and drink, there’s always an element of preference. What some people love, others hate. So you may have to shop around and try a few duds before you find a brand you love. Don’t believe that an expensive spirit is sure to be amazing; judge a vodka by price alone and you might be disappointed.

Discovering quality vodka for your money involves research and sampling, not just focusing on the cost, suggests Pitts. Advice and tasting opportunities may be proffered at a reputable liquor store with informed staff.

The assumption that vodka originates only from grains or potatoes is erroneous. The reality is that vodka can have a wide variety of base ingredients, and appreciating the differences these ingredients yield is crucial. Understanding individual preferences could reveal marked distinctions or enhance personal enjoyment, leading to the purchase of a much beloved bottle.

Andy Pitts elaborates on this topic: “Grain-distilled vodka, such as corn, may invoke a distinctive mouthfeel or burn, despite filtration methods.” He proposes wheat or potato-based varieties for a different sensory experience. However, Mia Crusto argues that it’s more about individual tastes. She recommends actual produce tasting to make an informed decision: “Grey Goose is derived from grapes, Tito’s from corn. Opt for what suits your palate!”

There’s a multitude of choices in the market since vodka can be distilled from a broad range of grains. Wheat-based vodka might carry a hint of zest and aniseed; rye-based vodka often possesses a unique nutty sweetness akin to rye bread. Also, vodka can be fermented from different fruits, with grapes garnering fame for imparting subtle lemon zest flavors. Potatoes, a conventional base for Russian and Eastern European vodkas, deliver a full-bodied flavor and creamy texture.

People often hold back from cooking with vodka due to the fear that it might introduce an overpowering alcoholic flavor to the dishes. However, the key lies in using it with balance and not going overboard. Vodka generally has a neutral taste profile, hence it doesn’t add much to the recipes themselves. Instead, it plays a role in elevating the flavors present in the dishes, a point made clear by Lisa Lotts.

For beginners venturing into the realm of incorporating vodka in their cooking, it’s advisable to stick to a tried and tested recipe that includes vodka. This ensures a measured and balanced addition of vodka in the dish. Lotts further recommends using a measuring tool for adding the spirit rather than freely pouring it from the bottle which might lead to excess.

Once you have gained some confidence in cooking with vodka, you might be inclined to experiment and adjust your familiar recipes to include vodka. The question of how much vodka to use can be answered by Lotts, who suggests that “⅓ to ½  a cup should be good for braises, but an additional 2-3 tablespoons wouldn’t do any harm”. However, remember to start with a small, conservative amount, then gradually increase it until you achieve the desired flavor.

While cooking with highly potent vodka (100 proof or higher) can be a misstep depending on your recipe and cooking method, it’s particularly important to avoid strong spirits while flambéing. For safety reasons, Lotts suggests using an 80 proof vodka, which contains more water than alcohol, thereby reducing the duration of the flame and making the flambé safer.

While overproof vodka is not dangerous to use for other purposes, you might want to rethink using it for a couple reasons. Firstly, overproof spirits have a stronger kick to them. This can be good for certain cocktails or when you’re in a festive mood, but not ideal for a strongly alcoholic sauce or too much of that punchy vodka bitterness. Additionally, overproof alcohol tends to cost more. If your plan is to cook off most of the alcohol in a recipe, using stronger alcohol could be seen as wasteful. Use something with lower alcohol content. This choice could save you money and possibly lead to a better-tasting dish.

Most avid cooks have heard of penne alla vodka. While we definitely agree that this is a delicious dish, it’s not the sole thing you can create with this well-known spirit. If it’s the only thing you’ve ever thought of cooking with vodka, you might be limiting your culinary creativity. There are many convincing arguments why you should be cooking with vodka and there’s a multitude of fantastic dishes you can use it in.

Other plate ideas that involve vodka that you might want to attempt include Bloody Mary soup, martini cheese dip, bruschetta, vodka-infused grilled corn, and baked beans. There are also diverse pasta recipes that include vodka in their sauces that go beyond just a classic penne alla vodka.

Don’t hesitate to adapt and experiment with recipes that typically use other kinds of alcohol. For example, Lisa Lotts shares, “I like to use vodka in any recipe I’d usually add wine or vermouth or to replace water when deglazing a pan. After searing chicken breasts or pork chops, use roughly ¼ cup of spirits to lift the browned bits, scraping them up with a wooden spoon. Season with fresh herbs, a touch of Dijon mustard, and a pat of butter for a tasty pan sauce.”

Ever considered using vodka in desserts and other sweet concoctions? If not, you might want to reconsider. This versatile alcohol can be a handy addition to a variety of sweet dishes, while being nearly tasteless in the final treat. One cooking expert who swears by vodka in desserts is Lisa Lotts, who generously shared some of her secret recipes with us.

According to Lotts, a splash of vodka in pie crust turns out to be a game changer in creating flaky textures. “As the crust bakes, vodka creates and then evaporates pockets of air, leaving a perfectly flaky crust in its place”. However, the magic of vodka doesn’t end with pie crusts. “Shortbread cookies can also benefit from a drop or two of vodka,” she suggests. She notes that vodka helps in making the cookie dough softer and easier to handle. But don’t worry about having alcohol-flavored cookies, she reassures us. “Most of the alcohol is likely to evaporate during baking, resulting in light, crispy, melt-in-your-mouth shortbread cookies,” adds Lotts.

But perhaps, the most surprising application of vodka in desserts is in homemade no-churn ice cream. Generally, ice cream needs an ice cream maker or rigorous manual churning to achieve a creamy texture. However, a splash of vodka in the ice cream mixture can ward off the formation of ice crystals. One last tip from Lotts – vodka-preserved fruits can add a delightful boozy flavor to your sweet dishes while preventing bacterial growth.

There’s one crucial factor to bear in mind when cooking with vodka. One common mistake people commit is not allowing the vodka to cook off sufficiently. The downside of inadequate cooking is that it may leave a strong alcohol flavor in your dish, which can be off-putting. Therefore, if you are planning to use vodka in your culinary experiments, ensure that it is adequately cooked off to get the best results.

Have you ever wondered how to ensure the alcohol in your meal is cooked thoroughly, so that your dish not only tastes fabulous but also doesn’t retain the harsh taste of vodka? The secret lies in either simmering it steadily or using high heat for speedy cooking-flambéing is a good example. If unsure, stick to your recipe directions, which should provide adequate simmering time to bring out the flavors and soften the strong vodka taste.

It’s worth mentioning that cooking a dish with alcohol doesn’t eliminate its alcohol content entirely. For instance, simmering for 15 minutes leaves behind around 40% of the alcohol, whilst simmering for an hour reduces it to about 25%. Hence, be cautious when serving such dishes to children or anyone refraining from alcohol.

According to culinary expert Lisa Lotts, vodka proves useful in marinades to heighten the flavors of a dish. However, she warns against a common pitfall – marinating proteins in vodka for extended periods. Excessive marination doesn’t necessarily jeopardize the taste but it can impact the texture instead.

Lisa explains, “If left to soak for too long, the texture of certain proteins could get compromised.” She recommends, “For chicken or pork, limit it to 20 to 30 minutes and for seafood, 10 to 15 minutes is sufficient.” Thus, if marinating ingredients for hours or overnight is part of your usual cooking routine, it might be time to switch things up a bit.

To let other flavors shine in your marinade, immerse the protein in the remaining marinade ingredients for a few hours or overnight before incorporating the vodka for the last 10 to 30 minutes. This approach allows long marination without an overwhelming vodka flavor or modification of your protein’s texture.

People frequently mishandle vodka, particularly when it comes to temperature. Nonetheless, the correct temperature is contingent on the use. As a general rule, vodka does not need to be chilled. According to Mia Crusto, vodka should only be stored in the freezer when you need it ice-cold with zero dilution for shots. She adds that room temperature is ideal for martinis since shaking the vodka in a martini provides a pleasant chill and slight dilution from melting ice, creating the martini’s distinctive flavor.

Pastry making, on the other hand, requires a different approach. Lisa Lotts advises using a few tablespoons of cold vodka to achieve flaky pie crust. According to her, the vodka must be cold, and this is crucial for the pastry to puff up and develop flakiness. Using room-temperature vodka won’t yield the same results.

Generally, room temperature is preferable, except when taking shots or baking pastry. However, Andy Pitts proposes another perspective. He mentions that whether vodka is refrigerated or frozen is purely personal preference, especially during cocktail hour. He is of the opinion that colder vodka is able to alleviate the slight ‘burn’ present in some vodkas, either consumed straight or used heavily in cooking.

While indulging at a bar, Mia Crusto believes that many people are overly selective about their vodka choices. You may have favorite vodka brands, yet the professional mixologists who design the drink list possess expert knowledge. Crusto indicates that if a bar or restaurant opts for Belvedere over Grey Goose in a cocktail, they likely have a rationale. “Do not presume it would taste superior if you replace it with your usual choice of vodka. Have faith in the bar’s selection and menu curation!” she advises.

This notion holds true even when concocting cocktails at home. If a recipe doesn’t specify a vodka brand, feel free to use your preferred choice. However, if the recipe explicitly states a certain brand, there must be a valid reason, perhaps that particular vodka’s subtleties enhance the cocktail. Conversely, if a vodka brand authored or backed the recipe and it recommends using its product, you have permission to be doubtful and utilize any vodka you have available.

For further reading, consider viewing the original article on Mashed.

Not all warm-weather drinks are created equal.

Some spirits feel designed for summer. Pisco comes to mind. Or blanco tequila. Things like cachaça and rum are practically made of sunshine and wait for the first day of summer like school children. Whiskey, meanwhile, is sulking in the corner, and recoils from the sunshine like a vampire. With its richer profile, elevated proof and heavy blanket of oak and spice, whiskey is much more at home in the cold, and the darker the better.

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All of this puts whiskey drinkers in a bit of a dilemma. The weather is getting warmer, and the sun is setting later, and trying to fit whiskey into a pair of flip flops requires a bit of mixological trickery:

One way to do this is with charm—specifically the charm of egg whites, which, as with something like the Whiskey Sour, binds to the oak tannins in the spirit, neutralizing the astringency and making it all smooth as silk. Another way is with fruit, like in the New York Sour—throw a bunch of red fruit at whiskey and it provides a lovely misdirection from the oaky bite. Yet another is with some herbaceousness, to add complexity to the sweet-sour pull and entice the palate, like in the excellent Paper Plane.

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Or, you could do literally all three of these in a single drink, which is called Napoleon. The Napoleon is a cocktail that utilizes bourbon, fresh lemon juice, and sugar—very similar to a whiskey sour—infused with fresh raspberries, spiced with blanc vermouth and Campari, and smoothened with an egg white. It radiates a bright, refreshing, fruity, and slightly bitter taste. The drink is characterized by the use of bourbon that accentuates the flavor giving it a summer touch. It starts with a mix of raspberry and lemon with a grainy spice taste of the whiskey, transitioning to blanc vermouth spicing the whiskey’s corn and fruit, and wraps up with Campari that adds a slight bitter taste to the whiskey’s oaky texture.

This innovative concoction, Napoleon, is the creation of Sam Penton from the Manor Bar located in Rosewood Miramar Beach, Montecito, Calif. The bar features concept menus, the latest being one called “Villains” inspired by great antagonists of literature. So, Napoleon is named after the cunning Marxist pig from the renowned George Orwell’s Animal Farm.

The Rosewood, positioned near the coast just outside Santa Barbara, operates all year but its coastal location is best for enjoying warm weather, sunlight, and relaxing with refreshing cocktails like the Napoleon. In fact, the Napoleon is a master at making whiskey apt for warm weather. It’s so successful that we might need to change our initial description: Perhaps all warm-weather drinks are made equal, just some tend to be more equal than the rest.

1.5 oz. high-proof bourbon

0.5 oz. blanc vermouth (or “blanco” or “bianco”)

0.75 oz. Simple Syrup

0.75 oz. lemon juice

3-4 fresh raspberries

1 tsp. Campari

1 egg white

Add all ingredients to a cocktail shaker without ice. Seal the shaker, hold it firmly, and give it a “dry” shake without ice for three to five seconds. Then add ice, seal again, and vigorously shake for eight to 10 seconds. Strain finely into a cocktail or coupe glass, and garnish with a few droplets of Angostura bitters or a raspberry, skewered on a pick.

NOTES ON INGREDIENTS

Bourbon: A cask-strength version of Maker’s Mark, specifically made for the Rosewood Miramar Beach and bottled at 54.1 percent alcohol is the choice of Penton. In my tries, I used 40 percent bourbon, 45, 50, and 55, and found the 55 percent most favorable. Using low-proof makes the drink still great, but the strong and persistent whiskey character is missed. Though Maker’s Mark is delicious, I also liked the rye spice flavor, which Maker’s Mark doesn’t have as it uses wheat instead of rye as a flavoring grain. So if you do not have Rosewood’s unique Maker’s Mark, bourbon brands with high proof and rye-forward like Stellum, Bulleit Cask Strength, Knob Creek, or others would do just fine.

Blanc Vermouth: Most cocktails are made with either “sweet” or “dry” vermouths. In this recipe though, blanc is used, a style that’s light in color like dry vermouth, but rich on the palate like sweet. Dolin is widely used and readily available. I’m particularly a big fan of Yzaguirre Blanco, and also, Cocchi Americano, which while not exactly a blanc vermouth, it functions like one. Any of these would be great.

Raspberry: Penton employs raspberry syrup. It gives a cleaner mix (no pulp in the shaker) and is simpler to use (fresh raspberries rot quickly and maintaining them is a bit of a chore). That said, for recipes like the Clover Club, I love the vivid flavor of fresh berries. So, if you’re just making one or two drinks, forget about the syrup and just toss in fresh berries in the shaker letting the ice to do its job.

Simple Syrup: Equal parts, sugar and water, and stir until the sugar dissolves. Simple.

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A Norwich distillery known for its exciting range of gins has won an international award for its first ever rum.

Bullards’ blood orange-flavoured rum, named Nelson’s Blood, was launched in late 2023 and has since won the Best Limited Edition Design title from the 2024 World Rum Awards.

The spirit, featuring a blend of blood orange with tonka bean, was created in homage to Norfolk’s seafaring tradition.

Bullards was resurrected by Russell Evans in 2015 with collaboration from the founder’s great, great grandson John Bullard.

Oliver Chapman, Bullards’ brand experience manager, said: “We are immensely proud of Nelson’s Blood winning Best Limited Edition Design at the 2024 World Rum Awards.

“This award is particularly special as it’s our first foray into spirits beyond gin.

“Our bottle design, reminiscent of the old Bullards Brewery chimney, celebrates our brand’s rich heritage, drawing inspiration from Bullards beer bottles of the 1800s and 1900s.

READ MORE: Bullards Tipsy Anchor Bar and Shop to open in Norwich Lanes

“This recognition excites us as we continue to innovate and expand our offerings.”

He added that Bullards will also be releasing a line of liqueurs soon, starting with Limingino, a gin-based Limoncello-type drink.

The original Bullards brewery has been rooted in Norwich since 1837.

The name was revived by Russell Evans in 2015 in collaboration with the founder’s great, great grandson John Bullard.

Katryna Remy waited patiently in line Thursday afternoon at the new Costco store in Loomis, her cart filled with a blanket, snacks, water and two 750-milliliter bottles of Four Walls Irish Whiskey.

“I haven’t tried the whiskey yet,” said Remy, of Citrus Heights. “I’m sure it’s good.”

She was the first in line, waiting for more than two hours to meet Charlie Day, one of the stars of the long-running FX sitcom “It’s Always Sunny in Philadelphia.” He’s also one of the celebrities behind the Four Walls whiskey brand.

“It’s just a comfort show for me. I just rewatch it all the time,” Remy said of the outlandish TV series that is still running after 16 seasons.

She brought some headphones along while she waited in line, but she never used them. Instead, she passed the time meeting other fans of the show as they waited to have their bottles of whiskey signed by the Hollywood star.

“We’ve made a lot of friends; just a really good memory,” Remy said. “I’ve been doing a lot of people-watching.”

She was talking about the crowded store filled with shoppers Thursday as Costco celebrated its grand opening at the Loomis location. Costco openings around the region have become a community celebration for residents as well as elected officials.

A few dozen fans greeted Day with applause and cheers as he approached the table with posters of the whiskey brand and its creators.

Rob McElhenney, Glenn Howerton, and Day, the stars and co-creators of “It’s Always Sunny in Philadelphia,” which takes place in a bar, initially introduced a special, collector’s edition bottle of Four Walls whiskey to aid the bartending community during the COVID-19 pandemic. The creators of the whiskey brand have recently launched a general drinking version of Four Walls.

“We wished to establish a brand that commemorates the four walls which have stored our most cherished memories in and kept our problems away — the bar,” stated Howerton about their whiskey on the brand’s website.

Day, who is also renowned for film roles in “Horrible Bosses,” “Pacific Rim,” and “The Super Mario Bros. Movie,” heartily welcomed fans queuing for his whiskey and took pictures with them.

Noah Benjamins from Rocklin purchased five bottles of the basic-drinking version, yet he also carried his collector’s edition bottle of the whiskey for Day to autograph. He had been in line since roughly 11 a.m. for the 2 p.m. bottle-signing event with Day.

“He’s awesome. He’s great,” Benjamins said with a huge grin while displaying his signed collector’s edition bottle. “When I got here, I was shocked that I would be the 10th or 12th person in line. A lot of people were coming up asking, ‘What are you waiting in line for?’”

The newest Costco store in the Sacramento region, opened its gates at about 7:30 a.m. on Thursday. The 155,000-square-foot store is located at 4101 Sierra College Blvd. The turnout was less than expected, but Day’s appearance caused a minor ruckus with shoppers crowding around his table for photos.

Among the excited Costco shoppers was Miracle Rodriguez of Citrus Heights. She was one of the passionate customers who lined up outside the store overnight, sleeping in sleeping bags to be among the early birds. Rodriguez returned to the store after finishing her shopping just to meet Day.

She discovered “It’s Always Sunny in Philadelphia” in its eighth season and became a dedicated fan. Rodriguez admires Day’s character on the show, Charlie Kelly, a lowbrow, somewhat naive, high-energy grinder amongst a group of fools operating a lowbrow bar in Philadelphia. The series, which is available to stream on Hulu, also features Kaitlin Olson and Danny DeVito.

“He’s my favorite. His character is like a little kid,” Rodriguez said of Day’s character. “It’s been the time of my life. Memories forever.”