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Fred de Sam Lazaro

Fred de Sam Lazaro

Simeon Lancaster

Simeon Lancaster

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The UK became the first country to set a deadline to become a carbon-neutral economy with zero emissions of greenhouse gases. Britain’s target is 2050. Scotland’s is even earlier, by 2045. Fred de Sam Lazaro looks at the effort of the industry responsible for Scotland’s best-known export.

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Fred de Sam Lazaro

Fred de Sam Lazaro

Fred de Sam Lazaro is director of the Under-Told Stories Project at the University of St. Thomas in Minnesota, a program that combines international journalism and teaching. He has served with the PBS NewsHour since 1985 and is a regular contributor and substitute anchor for PBS’ Religion and Ethics Newsweekly.

Simeon Lancaster

Simeon Lancaster

With its whitewashed walls against a backdrop of blue sky, you might mistake this for Cuba, not… Islay, Scotland

Back in May I visited Islay for a press event and was surprised to discover a distillery that I’d never heard of. The small batch distillery in an old lemonade factory was dwarfed by its neighbors; the four-story Port Ellen Maltings and the reborn Port Ellen distillery. Given that I was in Islay, renowned as the heartland of peated single malt scotch whisky, I was even more intrigued to find out that this distillery produced rum.

After a tour of the Port Ellen Maltings myself and the small press group I was with found ourselves trapped by the traditional British spring weather—pouring rain. Next door was a small art deco building that shared the distinctive white facade and black naming of other Islay distilleries. Later I found out it used to be a lemonade factory. At the time I was more surprised by the realization that the traditional giant black lettering on the side of the building proudly proclaimed “Islay Rum.”

Maybe there was a bit of an ulterior motive displayed by our savior when he ushered a pack of press visitors out of the rain and into his small but perfectly formed rum distillery. It quickly became clear however that Ben Inglis, Distillery Manager of Islay’s first—and currently only—rum distillery, is truly passionate about his venture. His enthusiasm was infectious, and the brief introduction piqued my interest. So I reached out to find out more about the curious venture of creating rum in a place internally renowned for its scotch.

The Islay Rum company produces white, dark, and barrel-aged rums with a distinctive Islay twist.

Since the 1920s, Islay has been renowned for its smoky whisky. The iconic character even allowed Islay distilleries to convince some prohibition officials that the whisky had to be medicinal. The implication being why would you drink it for pleasure—those officials were clearly not Islay fans. While the flavor may be divisive, the reality is that those iconic characteristics have made Islay whisky an international brand in its own right. So I started with the obvious questions: why on earth would you choose to make rum in Islay?

Of course, the world would be a boring place if we all liked the same thing. So it’s unsurprising to hear Islay local Ben explain that while he was intrigued by the idea of whisky, it was rum that won his pallet.

“I started out my drinking career with rum, drawn like many others at an adolescent age to the sweet mixers. But I grew up in Port Charlotte and Bruichladdich and when I was young we would scramble over the old whisky casks and peek in windows to see what was going on,” Ben explained to me over email. “Distilleries are noisy, smelly and generally intriguing places so I think my interest in the industry started from a young age. Even if I didn’t want to drink the whisky itself, the way it was made was fascinating to me.

“Fast forward to my early 20s and I was getting more into different aged and unaged pure rums, I couldn’t get enough of how vast the category was and how much location, still type, raw materials and personal preference played a part in the end spirit. This paired with a natural curiosity of how distilleries worked led me to wonder what a rum from Islay would be like. It was then I decided to really put effort into opening Islay’s first rum distillery.”

Fast forward to today and Inglis has created something that is uniquely Islay and rum. Their small batch white and dark rum as well as the recent addition of aged rum have all been well awarded at various international awards. Their edition that stood out to me the most was the Peat Spiced Rum; a smoky dark rum aged in cask previously used for peated whisky, which is designed to be a “true reflection of its Islay roots.”

The essential trio of copper stills: the wash still, low wines charge, and high wines charge

As well as the size difference between the Islay Rum distillery and the other whisky distilleries on the small Scottish island, there are some fundamental differences between whisky and rum.

The base process is the same; you ferment something then distill the result to produce a higher proof spirit. With whisky it’s usually a type of malted grain that is fermented; barley, rye, etc. that is dependent on the type of whisky being produced. For rum the source has to be sugar cane and Inglis explains their choice of sugar is dictated by their location: “by legislation it has to be either fresh cane juice, cane syrup or molasses. As we can’t grow our own cane in Scotland (yet!) we opt to use molasses as it travels the best coming from its respective countries.”

Inglis’s team creates variation in the eventual product through changes in wash, fermentation period and yeast. They are also experimenting with cask aged rums.

“I’m really looking forward to seeing the evolution of our aged rums,” Inglis explains when I ask which of his projects he is most excited about. “We have just released our first aged rum, which is only one year old and it’s been received very well, so I’m excited to see how our other, even older rums will turn out.”

Like any passionate innovator there is always something else. “I also love playing around with yeast and long ferments too, so I’m keen to get our second batch of our Uine Mhor out.” Sadly the ultra small batch Uine Mhor is out of stock at the moment, but is created using longer fermentation and different yeast and bacteria for an especially complex result.

For drinkers, it can be daunting to experiment with new drinks, especially with the cost of going out already. So I asked Inglis whether he had any tips for new rum drinkers, but actually, he explained that a bar with knowledgeable staff can be the key, “being able to sit and try different rums without having to commit to buying a whole bottle is a fantastic way to figure out what style you like.”

Full-strength straight spirit can be intimidating for drinkers too, and sometimes you just want something a bit different. My personal favorite is an Old Fashioned, which can be made with rum too, but I asked Inglis what he would recommend. “One of the first cocktails I make with a new rum is the daiquiri. It’s simple, short, and strong. I feel it’s one of the best cocktails to really showcase the rum going into it.”

For a few years now, rum has been whispered as the next big thing. As a market analyst, amongst other things, I couldn’t help but ask Inglis about his opinion on the rum market as a whole.

“I think the rise of rum has been years in the making. It’s not been the overnight boom the same way gin seemed to take off, and that is absolutely fine by me,” Inglis said, his response feeling quietly confident in the industry, and in turn his product. “To quote Lao Tzu ‘the flame that burns twice as bright burns half as long.’”

Then we get to the secondary market, which is always a double-edged sword for small producers and drinkers alike. “As for the secondary market—I have mixed feelings about that myself.”

His response is by no means a surprise. The secondary rum market is not the behemoth that single malt whisky has become, but there are still enthusiastic collectors and multiple specialist auctions. “On one hand it can help people to get interested in a spirit and become excited about rum as a category. At the same time, in my mind, rum is for drinking and enjoying, not sitting in a drawer never to be opened. It can also really inflate the prices of bottles.”

Within the larger whisky industry, there are producers who benefit from the secondary market as it can help drive premiumisation within the primary market. That whole market shift and growth can create the space for new producers to set up and to improve margins. I can also see that for those same small producers, where margins are tight and they’ve worked hard to keep costs down for drinkers, it can be incredibly frustrating to see other people profiting from a product you worked so hard over.

Love it or hate it, the secondary market is unlikely to disappear. The best thing new producers can do is continue producing the best products they can and getting them in front of the right people.

The Islay Rum company produces white, dark and barrel aged rums with a distinctive Islay twist. If you’re a fan of Islay whisky definitely check out the barrel aged option. If you’re more of a mojito fan then make sure you explore the more traditional options for an Islay twist on your classic favorite.

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DuBlasé is a premium, award-winning whiskey brand founded by African American philanthropist Darrin Eakins.

Launched in the summer of 2021 in Jacksonville, Florida, DuBlasé is a premium, award-winning whiskey brand that speaks to the growing diverse spirits market, striving to expand to new markets across the United States while benefitting the African American communities.

As we celebrate Juneteenth across the country, DuBlasé Whiskey founder and CEO Darrin Eakins is quickly becoming a rising star in the spirits industry, embodying entrepreneurship, leadership, and philanthropy.

Throughout his career, Eakins has earned several awards, including Top 40 Under 40 by Florida A&M University (2023) and Top 20 Under 40 by the Florida Black Expo (2021). He serves as a board director in several organizations and has been recognized by the Jim Moran Institute for Global Entrepreneurship, Hightower Emerging Leader Fellowship, and Leadership Jacksonville Inc.

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Eakins was initially introduced to whiskey by an uncle at a family tasting. In developing DuBlasé, he has launched a whiskey brand that caters to fans of the growing flavored whiskey category. DuBlasé offers two signature recipes made with all natural ingredients, offering hints of vanilla and spices which fit perfectly in a variety of cocktails.

“African Americans have always been part of the spirits industry, dating back even past the era of Nathan Green, commonly known as Uncle Nearest,” says Eakins. “It’s the idea of ownership that has catapulted the conversation into the mainstream. African Americans are 12% of global consumers, 7.8% of the labor force, but only 2% are at the executive level, according to Pronghorn.co.”

Young entrepreneur Darrin Eakins is the founder and CEO of DuBlasé Whiskey and a dedicated philanthropist.

Eakins suggest that the reason more African Americans are entering the spirits industry is the need for equality. “As the owner of DuBlasé Whiskey, representation matters to me. And it is a pleasure to have a seat at the table with other amazing brands out there doing great works in the industry,” he says.

“Our award-winning brand is sold in national retailers such as Total Wine, Sam’s Club, and ABC. Customers can also purchase DuBlasé online in 32 states. But that only scratches the surface of our legacy. There is much more to who we are and what we are,” says Eakins, a firm believer that the brand he created is not only a spirit that brings together loved ones in celebration over a toast, but also a product that will contribute to philanthropic causes.

A portion of annual sales of the whiskey is donated to the DuBlasé Foundation, a 501c3 foundation chaired by Eakins which focuses on empowering minority youth for a brighter future in science, technology, engineering, arts and mathematics by providing resources and academic enrichment to students in underserved communities.

“We are humbled by the growth and success that we have reached over the last three years. But the sky is the limit. We have already engaged in talks with potential distributors in states nationwide, looking to bring DuBlasé Whiskey into their market. We want to impact the number of executives in this socially and culturally popular industry which generates over 400 billion dollars annually. We want to focus on expansion and giving back.”

Thanks to its vanilla and spice flavor profile, DuBlasé Whiskey lends itself to a wide variety of cocktail recipes.

The brand has also partnered with national and local organizations such as National Multiple Sclerosis Society, Nemours Children’s Hospital, Florida A&M University, Cultural Council of Greater Jacksonville, Museum of Contemporary Arts, Big Brother Big Sisters, K9s for Warriors, Children’s Home Society of Florida, Jacksonville Humane Society, The Cummer Museum and the United Negro College Fund to support various initiatives.

Eakins looks to continue DuBlasé Whiskey’s efforts, leading the charge in building a stronger community with a unified vision, one toast at a time.

“It is important that DuBlasé leaves a legacy of good in the world. It’s after giving back that I find myself most fulfilled,” he says. “DuBlasé is about celebrating life’s special moments, and I am happy to celebrate all the great philanthropic initiatives in which we participate.”

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DuBlasé is a premium, award-winning whiskey brand founded by African American philanthropist Darrin Eakins.

Launched in the summer of 2021 in Jacksonville, Florida, DuBlasé is a premium, award-winning whiskey brand that speaks to the growing diverse spirits market, striving to expand to new markets across the United States while benefiting the African American communities.

As we celebrate Juneteenth across the country, DuBlasé Whiskey founder and CEO Darrin Eakins is quickly becoming a rising star in the spirits industry, embodying entrepreneurship, leadership, and philanthropy.

Throughout his career, Eakins has earned several awards, including Top 40 Under 40 by Florida A&M University (2023) and Top 20 Under 40 by the Florida Black Expo (2021). He serves as a board director in several organizations and has been recognized by the Jim Moran Institute for Global Entrepreneurship, Hightower Emerging Leader Fellowship, and Leadership Jacksonville Inc.

Eakins was initially introduced to whiskey by an uncle at a family tasting. In developing DuBlasé, he has launched a whiskey brand that caters to fans of the growing flavored whiskey category. DuBlasé offers two signature recipes made with all natural ingredients, offering hints of vanilla and spices which fit perfectly in a variety of cocktails.

“African Americans have always been part of the spirits industry, dating back even past the era of Nathan Green, commonly known as Uncle Nearest,” says Eakins. “It’s the idea of ownership that has catapulted the conversation into the mainstream. African Americans are 12% of global consumers, 7.8% of the labor force, but only 2% are at the executive level, according to Pronghorn.co.”

Young entrepreneur Darrin Eakins is the founder and CEO of DuBlasé Whiskey and a dedicated philanthropist.

Eakins suggests that the reason more African Americans are entering the spirits industry is the need for equality. “As the owner of DuBlasé Whiskey, representation matters to me. And it is a pleasure to have a seat at the table with other amazing brands out there doing great works in the industry,” he says.

“Our award-winning brand is sold in national retailers such as Total Wine, Sam’s Club, and ABC. Customers can also purchase DuBlasé online in 32 states. But that only scratches the surface of our legacy. There is much more to who we are and what we are,” says Eakins, a firm believer that the brand he created is not only a spirit that brings together loved ones in celebration over a toast, but also a product that will contribute to philanthropic causes.

A portion of annual sales of the whiskey is donated to the DuBlasé Foundation, a 501c3 foundation chaired by Eakins which focuses on empowering minority youth for a brighter future in science, technology, engineering, arts and mathematics by providing resources and academic enrichment to students in underserved communities.

“We are humbled by the growth and success that we have reached over the last three years. But the sky is the limit. We have already engaged in talks with potential distributors in states nationwide, looking to bring DuBlasé Whiskey into their market. We want to impact the number of executives in this socially and culturally popular industry which generates over 400 billion dollars annually. We want to focus on expansion and giving back.”

Thanks to its vanilla and spice flavor profile, DuBlasé Whiskey lends itself to a wide variety of cocktail recipes.

The brand has also partnered with national and local organizations such as National Multiple Sclerosis Society, Nemours Children’s Hospital, Florida A&M University, Cultural Council of Greater Jacksonville, Museum of Contemporary Arts, Big Brother Big Sisters, K9s for Warriors, Children’s Home Society of Florida, Jacksonville Humane Society, The Cummer Museum and the United Negro College Fund to support various initiatives.

Eakins looks to continue DuBlasé Whiskey’s efforts, leading the charge in building a stronger community with a unified vision, one toast at a time.

“It is important that DuBlasé leaves a legacy of good in the world. It’s after giving back that I find myself most fulfilled,” he says. “DuBlasé is about celebrating life’s special moments, and I am happy to celebrate all the great philanthropic initiatives in which we participate.”

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Sazerac 18 Year Old Rye takes home the top rating for American Whiskey

If it seems like every week there’s a new competition out there revealing its list of the best boozes on the planet…Well, there is. The lucrative enterprise has blossomed into a full-fledged cottage industry. And consumers, thirsty for more knowledge on how to direct their spending, are forever eager for the guidance that this industry promises to provide.

But for the folks at the International Wine & Spirits Competition, this isn’t any sort of novel utility. IWSC has been judging its namesake liquids since 1969. That makes them among the oldest such organizations on earth. Every year its prestigious panel of judges convene in London, and the trade eagerly awaits its anointments.

Now the 2024 results are in. The trusted pros of IWSC have tasted through thousands of spirits—hailing from over 90 countries across the globe—to reveal the top rated tipples currently on shelves. Today we take a look at the highest-rated American whiskey from these evaluations: out of a possible 100 points, Sazerac Rye 18-Year-Old recorded an astounding 98.

What makes this supremely allocated spirit so special? Well, it comes from Buffalo Trace, which might be the most awarded distillery on earth. However, those accolades are typically amassed by its bourbon labels; EH Taylor, George T. Stagg, WL Weller, Pappy Van Winkle, and Eagle Rare, to name a few recent examples.

Sometimes overlooked is this 18-year-old rye, which has been a pillar of the venerated Buffalo Trace Antique Collection since its inception in 2000. It enjoyed a brief moment of glory back in 2005 when a prominent spirits publication dubbed it the “Whiskey of the Year.” Shortly thereafter, the distillery emptied this prized stock into steel tanks to preserve it and—between 2006 through 2015—this was the juice that entered glass each year.

Fresh-from-the-barrel Sazerac 18 returned to the collection in 2016 and has taken some time to win over connoisseurs. By many standards, the first standout release from the 2.0 era didn’t emerge until 2022; a spry juice driven by clove and anise aromatics and finishing poignantly with menthol and eucalyptus.

The tasting panel at IWSC, which included legendary malt maker Dr. Bill Lumsden, had this to say about the prize-winning liquid: “Juicy fruits, beautiful balance, and outstanding clarity of flavors. Oranges, leather, and toasted bread with a touch of cloves. The finish is classic and easy drinking, bottled at a good ABV.”

It’s true, the 90-proof bottling is an ideal delivery vehicle for this specific flavor profile. It amplifies the earthier elements of rye grain without drowning out its subtleties in a wash of heat. The only real drawback of this dram is how complicated it is to actually procure it. Despite the fact that it’s rarely accused of being the star of any annual BTAC release, it remains an ultra-aged whiskey from Buffalo Trace.

Translation: you’re never going to get it for anywhere near its listed retail price, which here ought to be around $125. The 2023 release is currently fetching upwards of $1580 per bottle on the secondary market.

We wish we could offer you some cost-cutting workaround. The best we can suggest, however, is to keep a careful lookout for this year’s edition of Sazerac 18 when it goes to market in November—aka “BTAC Season.” Perhaps by that time the majority of whiskey fans will be dreaming instead of Sazerac’s bourbon brethren. But you’ll know better than to sleep on a rye like this.

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Despite its humble Eastern European origin, vodka is the best-selling spirit in the U.S. and one of the most popular alcoholic drinks globally. The popularity is not surprising; it is easy to make and can be distilled from virtually anything, which means production is accessible and not region-specific. The final product is a crystal clear and pristine spirit without intrusive flavors and aromas, which most people prefer. As a bonus, its uncomplicated character makes this clear spirit the ideal addition to cocktails and mixed drinks.

Regardless of how much we like to drink vodka, we still haven’t figured out the best way to taste and experience this legendary spirit, and it seems we’ve made many mistakes along the way. That’s why we got a few expert opinions to point out the problems and define the best ways to get the most out of it. We talked to Thomas Gibson, president of Blue Ice Vodka, Tina Karras, owner and founder of Tina’s Vodka, and Leah van Deventer, a WSET Spirits Educator and spirits professional. All three experts discussed the mistakes we’re making when consuming vodka and offered valuable advice on the best vodka-drinking practices.

Read more: Popular Vodka Brands Ranked From Worst To Best

As one of the most consumed spirits in the world, it’s surprising that some facts about vodka are still not familiar or communicated, leading to common misconceptions, such as the popular myth that it’s only made from potatoes. Similarly, Gibson claims the biggest mistake people make is overlooking the amazing variety of high-quality vodka brands.

“Most people who consume vodka don’t have a deep understanding of the different brands, and what makes them different from each other,” explains Gibson. He believes that the approach of buying brands you’re familiar with or labels you’ve seen other people purchase is preventing you from exploring the variety on the market. More importantly, this method means you’re missing out on the high-quality offerings that get overshadowed by big names.

If you don’t know where to start or you come across a tempting label you’re not familiar with, Karras suggests an easy solution to get the full picture: “Since we all have smart phones now, I would do a quick search online for reviews, thewebsite and the story behind the brand, and what the brand does to give back to the environment.”

When choosing which vodka bottle to purchase, our experts suggest reading the back label. Gibson claims the back label and ingredient list can tell you much more about the spirit than the brand name and logo. He looks for potatoes in the ingredient list, explaining, “potatoes, when made well, give vodka a smooth, velvety texture.” He mentions that cheaper versions might use corn as the base which makes for a sweeter product, while wheat is a good option if you’re looking for a bready quality.

Karras agrees and suggests, “if there isn’t [an ingredient list], look for things like Organic or non-GMO.” If possible, she also recommends pouring a few drops on your hands. If it leaves a sticky film, it means there is probably syrup, sugar, or another additive in the mix.

Van Deventer claims the worst mistake people make when drinking vodka is thinking “it’s the ‘cleanest’ or ‘healthiest’ liquor available.” She emphasizes that in the U.S., sugar and citric acid can be added post distillation. Avoid nasty surprises by taking the time to check the back label to get a rough idea of what’s in the bottle.

Chilling vodka in the freezer has become something of a standard, so an ice-cold glass is ready any time you want. As it turns out, the practice is not generally recommended. As this is a high-proof spirit with 40% ABV, it won’t freeze in a standard home freezer, but the cold temperature will affect its texture and alter the taste and aroma.

“Vodka should be kept in the refrigerator and served around 35 degrees, not the freezer,” argues Gibson. He claims that serving it straight from the freezer kills all its character. This is especially troublesome if you have a nuanced version with subtle characteristics that you want to come through on the nose and on the palate. For more generic expressions, using the freezer method should not be particularly problematic.

Gibson also offers a solution for room-temperature vodka, suggesting a quick shake over ice to chill it and bring it to the right drinking temperature.

Price is a common factor when choosing which vodka to purchase. Though it carries some weight, your decision should never be made solely on the price as it’s not a consistent indication of quality.

Gibson is unambiguous, claiming that “Price doesn’t matter — price is based on marketing budgets!” Some brands want to project a specific image that relates to luxury, which can include exclusive collaborations that justify the high price. This means an expensive label does not guarantee quality, nor does an affordable bottle necessarily mean you’re going to get a throat-burning spirit.

Also, make sure not to fall for some common marketing labels declaring the number of times the spirit has been distilled or highlighting words such as premium or limited edition that might want to justify the price. Use research tools to get to know other brands, read the back labels, and perhaps only then consider the price and whether it fits your budget.

There are many good ways to drink vodka, but chugging it down too fast to appreciate its qualities is one to avoid. Karras is on board with this statement and claims the biggest mistake we make when drinking vodka is “Shooting it and drinking it too fast.” Instead, enjoy the process and the drink without the unnecessary rush.

Ideally, don’t serve this potent spirit in short and narrow shot glasses. Opt for a wide-rim glassware or a tumbler that will allow more aromas to come through. Before going straight to drinking, Van Deventer recommends to “smell the spirit with short sniffs.” When you’re ready to taste it, hold and swirl the drink in your mouth for a couple of seconds. This method will allow your palate to uncover all the nuanced flavors. Van Deventer explains, “While both the aroma and flavor should be fairly neutral, there are characterful vodkas, where the raw material may come through, or the texture may be pronounced.”

When serving vodka, you should also reconsider how much liquid to pour in the glass. We often see it filled to the brim, but if you want to be more sophisticated and not seem like an overzealous college kid, stick to filling the glass halfway.

Whether you’re serving your vodka neat or in a cocktail, garnishes are always welcome, but don’t make the mistake of smothering the spirit with robust and powerful add-ons or using low-quality options that will change its whole character.

Pair your vodka with garnishes that will accentuate its subtle flavor and aroma. Van Deventer recommends lemon as a suitable partner and adds, “lime and cucumber work well too.” Most citrus fruits go well with it, whether you want to add a wheel, wedge, or just the rind, as they impart a lot of freshness. Cucumber has the same qualities, but it also creates a subtle herbal background that matches well with vodka. Fresh fruit such as berries or more subtle herbs would also be good options, but avoid sugar-coated rims or smoky notes that would clash with its clean character.

Karras also mentions that using low-quality garnishes is another common problem, especially when choosing olives for a classic martini. She mentions that many producers pack olives with chemicals and that it’s best to avoid these altogether. “Many actually leave a chemical film floating in the drink. Look for organic and non-GMO olives that have only one or two ingredients like olives and salt brine,” she recommends. Remember that neutral spirits can’t mask faults, so make sure only to pair vodka with top-notch garnishes.

The best way to taste vodka to determine its aroma, flavor, and quality is to serve it neat, but our experts suggest adding ice or a splash of water for an upgraded experience. This is not an unusual practice, especially for spirits packed with complex aromas. For vodka, it may not yet be thoroughly adopted, but it’s high time we rethink our habits and add a splash of water or ice cubes.

Karras and Gibson advocate the idea of serving it on the rocks. Gibson argues it’s the best way to judge the quality of the spirit, while Karras claims that “tasting a vodka with one ice cube is the best.” Van Deventer is a fan of adding water to the glass, and claims it will “reduce the proof and make the flavors easier to identify.” For a bubbly alternative, she also suggests pairing the drink with soda water, ice, and a slice of lemon.

When mixing vodka with ice or water, you should think about their quality too. The liquor will only highlight the other flavors, so make sure you don’t use old ice that has soaked freezer aromas or anything other than high-quality water.

In Eastern European tradition, vodka originated as a spirit intended for drinking neat and was traditionally only paired with some light snacks on the side. Only in the mid-20th century did mixologists start prominently using it as a cocktail ingredient. Still, it took a long time for vodka to build its reputation as it was considered too subtle and neutral to create complex drinks, and bartenders often ignored the whole spectrum of varieties and brands that could showcase different qualities. Now we know that this strong spirit is a must for any reputable bar and that it makes some of the best cocktails in the world.

Because it is so subtle, vodka provides a perfect base to play with different flavors. Van Deventer explains that a good vodka cocktail will depend on the other ingredients that are added to the mix. “Some of my preferred vodka cocktails are a Vodka Martini, White Russian, Lemon Drop and Espresso Martini,” she states. Some other must-tries are the legendary Bloody Mary or a zesty Moscow Mule that pairs it with ginger beer. Cosmopolitans, Mudslides, and Greyhounds are other classics worth exploring, proving the spirit does not have to dominate. Rather, it can act as the perfect partner to amp up other ingredients and create balanced and enjoyable cocktails.

Using vodka in cocktails and mixed drinks is highly encouraged, but our experts warn about combining skillfully crafted bottles with cheap, sugar-laden, subpar mixers, as the neutral liquor can’t mask bad flavors. Additionally, these mixers tend to be too powerful, completely smothering the vodka’s taste and failing to allow its sharp and clean profile to come through.

Karras believes that combining vodka with low-quality mixers is one of the most common mistakes people make when adding the spirit to cocktails. She explains that she opts for non-GMO ingredients, real cane sugar, and mixers without any suspicious ingredients. “What’s the point of a spirit being clean if your mixers are dirty?” asks Karras.

Gibson feels the same way about sugary mixers. He claims that sugar-packed elements will take over the whole drink. Worse, he notes that sugar is one of the culprits for the headache that usually appears the day after sipping a colorful vodka-based drink.

During the global vodka expansion, the tradition of serving the liquor with some nibbles on the side was somehow lost, but it’s high time we go back to the roots and start thinking of it as a worthy food companion. Traditionally, this regional spirit was served with zakuski, which could be translated as Russian tapas, as it incorporates hot and cold dishes, usually arranged on small plates. Typical dishes like veggie and meat preserves, such as pickles and sausages, canned fish, caviar, or aspic are included in the selection. But you should not limit yourself to traditional food pairings.

Karras is delighted with the idea of having vodka as a food chaser and claims it is a versatile food partner, specifying that her favorite pairing is “a nice piece of wild caught salmon with lemon.” Van Deventer stays in a similar domain, suggesting serving it with “pickles, caviar, sushi, sardines, salmon, and smoked sausages.” Gibson offers a different perspective, claiming that vodka can go with anything, depending on how you serve it. “I like it shaken with a twist of lemon with a great steak,” he recommends and adds, “I drink potato vodka, and I like to say it’s my potatoes with my steak.” Alternatively, he says, “Drinking vodka chilled neat with sushi is also very good.”

Flavored vodka has long been labeled as the infamous variety that should be avoided at all costs. Once recognized by the vibrant liquid and colorful, kitschy labels that usually hid a foul-tasting, sugary drink that had nothing to do with pure, high-quality spirits, things have changed. Nowadays, it seems the market includes many flavored vodkas worth exploring.

Gibson and Van Deventer agree there are some well-crafted options. “Flavored vodka can be great, as long as the taste isn’t hidden behind a lot of sugar,” claims Gibson. He’s a fan of Ketel One infused with botanicals and the new Double Espresso and Huckleberry from Blue Ice. Van Deventer emphasizes that the quality of flavored spirit will be determined by the quality of the add-ins. “I like Absolut Citron, Ketel One Cucumber and Mint, and Finlandia Cranberry,” she says.

Avoid labels with suspiciously vibrant-looking liquids. This is usually not a good sign, and these varieties are most likely packed with sugar, artificial flavorings and aromas, and coloring agents, resulting in a cloying drink that is not pleasant to drink neat or in cocktails. Karras generally avoids these bottles and notes, “I would recommend finding a mixer, syrup, or bitters and add flavors yourself.”

Though flavored vodka has become a standard these days, if you can’t find one you like then consider making creative home infusions. Van Deventer is a fan and says, “try adding berries, spices, herbs, or even sweets to your vodka and see what works.” You can opt for a single flavor, or if you feel confident enough, try pairing different but complementary flavors in the same batch.

Everyone can make these infusions at home. First, you’ll need the base spirit for your infusion; you don’t have to go with the most expensive bottle, but it’s best to go with high-quality varieties, as the base will dictate the quality of the final product. Of course, make sure to use unflavored vodka without any additions. The infusion is best assembled in wide-rim jars so you can easily add the ingredients. If you plan to use fruit or veggies, clean them well beforehand. Then, just add the ingredients to the jar, close the lid, and wait for the liquor to soak up all the flavors.

The recommended infusion period is three to five days, but it’s best to taste and check. When the time is up, strain the spirit and your infusion is ready. You can drink these infusions neat or play with different garnishes to make creative cocktails and mixed drinks.

Read the original article on Mashed.

Rum is an excellent substitute for vanilla extract when baking and wonderful to use to make cocktails. Did you know, however, that rum is also lovely to sip neat or on the rocks? For beginners, it’s important to figure out which rum is the best to sip. To help you on your rum sipping journey, we sat down with an expert, Molly Horn, Chief Mixologist and Spirits Educator for Total Wine & More, and asked her to recommend the best sipping rum for beginners to try.

Her answer was quite definitive. Horn stated, “My recommendation is an aged rum, particularly those from Barbados … Barbadian rums are known for being rich, nuanced, and somewhat sweeter than other styles.” She listed her personal favorites from Barbados: Kaniche XO and Plantation OFTD.

Aged rums are one of 13 types of rum we’ve explained in the past and are ideal for beginners to sip on the rocks or neat. When you sip aged rum by itself, it’s delicious, and you get to appreciate all of its flavors, tasting notes, and the time spent aging the spirit. Sometimes, it takes years for all those flavors to develop. Aged rum goes down smoothly, so you don’t need a chaser or mixer.

Read more: 13 Liquors Your Home Bar Should Have

Additionally, Molly Horn recommended that beginners sip aged rum from Guatemala, with her favorites being Ron Zacapa and El Pasador de Oro. She explained, “Guatemalan rums are full-bodied with deep, robust flavors.” If you’re looking to appreciate bolder flavors, sip a Guatemalan aged rum. But if it’s sweetness you’re looking for, choose a Barbadian aged rum.

Horn added, “The approachability and depth of flavors in these styles of rum, as well as the characteristics of oak aging that add flavors similar to Bourbon, make them an excellent entry point for those new to rum!” Bourbon has nine common tasting notes, including smoke, spices, vanilla, wood, and nuts. Since Bourbon is also a spirit people often sip neat or on the rocks, it feels good to know aged rum shares Bourbon’s characteristics.

After you try sipping an aged rum for the first time and become a fan, you can start expanding your horizons and consider these top 15 sipping rums to enjoy in 2024. Additionally, check out why some people drink rum with a splash of water added to open up all of its flavors.

Read the original article on Tasting Table.

Sazerac 18 Year Old Rye takes home the top rating for American Whiskey

If it seems like every week there’s a new competition out there revealing its list of the best boozes on the planet…Well, there is. The lucrative enterprise has blossomed into a full-fledged cottage industry. And consumers, thirsty for more knowledge on how to direct their spending, are forever eager for the guidance that this industry promises to provide.

But for the folks at the International Wine & Spirits Competition, this isn’t any sort of novel utility. IWSC has been judging its namesake liquids since 1969. That makes them among the oldest such organizations on earth. Every year its prestigious panel of judges convene in London, and the trade eagerly awaits its anointments.

Now the 2024 results are in. The trusted pros of IWSC have tasted through thousands of spirits—hailing from over 90 countries across the globe—to reveal the top rated tipples currently on shelves. Today we take a look at the highest-rated American whiskey from these evaluations: out of a possible 100 points, Sazerac Rye 18-Year-Old recorded an astounding 98.

What makes this supremely allocated spirit so darn special? Well, it comes from Buffalo Trace, of course, which very well might be the most awarded distillery on earth at this point. But those accolades are typically amassed by its bourbon labels; EH Taylor, George T. Stagg, WL Weller, Pappy Van Winkle, Eagle Rare, to name a few recent examples.

Sometimes overlooked is this 18-year-old rye, which has been a pillar of the venerated Buffalo Trace Antique Collection since its inception in 2000. It enjoyed a brief moment of glory all the way back in 2005, when a prominent spirits publication dubbed it the “Whiskey of the Year.” Shortly thereafter, the distillery emptied this prized stock into steel tanks in order to preserve it and—between the years of 2006 through 2015—this was the juice that entered glass each year.

Fresh-from-the-barrel Sazerac 18 returned to the collection in 2016 and has taken some time to win over connoisseurs. By many standards, the first standout release from the 2.0 era didn’t emerge until 2022; a spry juice driven by clove and anise aromatics and finishing poignantly with menthol and eucalyptus.

The tasting panel at IWSC, which included legendary malt maker, Dr. Bill Lumsden, had this to say about the prize winning liquid: “Juicy fruits, beautiful balance, and outstanding clarity of flavours. Oranges, leather, and toasted bread with a touch of cloves. The finish is classic and easy drinking, bottled at a good ABV.”

It’s true, the 90-proof bottling is an ideal delivery vehicle for this specific flavor profile. It amplifies the earthier elements of rye grain without drowning out its subtleties in a wash of heat. The only real drawback of this dram is how complicated it is to actually procure it. Despite the fact that it’s rarely accused of being the star of any annual BTAC release, it remains an ultra-aged whiskey from Buffalo Trace.

Translation: you’re never going to get it for anywhere near its listed retail price, which here ought to be around $125. The 2023 release is currently fetching upwards of $1800 per bottle on the secondary.

We wish we could offer you some cost-cutting workaround. The best we can suggest, however, is to keep a careful lookout for this year’s edition of Sazerac 18 when it goes to market in November—aka “BTAC Season.” Perhaps by that time the majority of whiskey fans will be dreaming instead of Sazerac’s bourbon brethren. But you’ll know better than to sleep on a rye like this.

NASHVILLE, TENNESSEE – AUGUST 24: Event partner Buffalo Trace Distillery product at the ACM Party … [+] For A Cause at Ascend Amphitheater on August 24, 2021 in Nashville, Tennessee. (Photo by Erika Goldring/Getty Images for ACM)

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Sazerac 18 Year Old Rye takes home the top rating for American Whiskey

If it seems like every week there’s a new competition out there revealing its list of the best boozes on the planet… Well, there is. The lucrative enterprise has blossomed into a full-fledged cottage industry. And consumers, thirsty for more knowledge on how to direct their spending, are forever eager for the guidance that this industry promises to provide.

But for the folks at the International Wine & Spirits Competition, this isn’t any sort of novel utility. IWSC has been judging its namesake liquids since 1969. That makes them among the oldest such organizations on earth. Every year its prestigious panel of judges convene in London, and the trade eagerly awaits its anointments.

Now the 2024 results are in. The trusted pros of IWSC have tasted through thousands of spirits—hailing from over 90 countries across the globe—to reveal the top rated tipples currently on shelves. Today we take a look at the highest-rated American whiskey from these evaluations: out of a possible 100 points, Sazerac Rye 18-Year-Old recorded an astounding 98.

What makes this supremely allocated spirit so darn special? Well, it comes from Buffalo Trace, of course, which very well might be the most awarded distillery on earth at this point. But those accolades are typically amassed by its bourbon labels; EH Taylor, George T. Stagg, WL Weller, Pappy Van Winkle, Eagle Rare, to name a few recent examples.

Sometimes overlooked is this 18-year-old rye, which has been a pillar of the venerated Buffalo Trace Antique Collection since its inception in 2000. It enjoyed a brief moment of glory all the way back in 2005, when a prominent spirits publication dubbed it the “Whiskey of the Year.” Shortly thereafter, the distillery emptied this prized stock into steel tanks in order to preserve it and—between the years of 2006 through 2015—this was the juice that entered glass each year.

Fresh-from-the-barrel Sazerac 18 returned to the collection in 2016 and has taken some time to win over connoisseurs. By many standards, the first standout release from the 2.0 era didn’t emerge until 2022; a spry juice driven by clove and anise aromatics and finishing poignantly with menthol and eucalyptus.

The tasting panel at IWSC, which included legendary malt maker, Dr. Bill Lumsden, had this to say about the prize winning liquid: “Juicy fruits, beautiful balance, and outstanding clarity of flavours. Oranges, leather, and toasted bread with a touch of cloves. The finish is classic and easy drinking, bottled at a good ABV.”

It’s true, the 90-proof bottling is an ideal delivery vehicle for this specific flavor profile. It amplifies the earthier elements of rye grain without drowning out its subtleties in a wash of heat. The only real drawback of this dram is how complicated it is to actually procure it. Despite the fact that it’s rarely accused of being the star of any annual BTAC release, it remains an ultra-aged whiskey from Buffalo Trace.

Translation: you’re never going to get it for anywhere near its listed retail price, which here ought to be around $125. The 2023 release is currently fetching upwards of $1800 per bottle on the secondary.

We wish we could offer you some cost-cutting workaround. The best we can suggest, however, is to keep a careful lookout for this year’s edition of Sazerac 18 when it goes to market in November—aka “BTAC Season.” Perhaps by that time the majority of whiskey fans will be dreaming instead of Sazerac’s bourbon brethren. But you’ll know better than to sleep on a rye like this.

NASHVILLE, TENNESSEE – AUGUST 24: Event partner Buffalo Trace Distillery product at the ACM Party For A Cause at Ascend Amphitheater on August 24, 2021 in Nashville, Tennessee. (Photo by Erika Goldring/Getty Images for ACM)

One Community. Many Voices. Create a free account to share your thoughts.

Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.

In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.

Your post will be rejected if we notice that it seems to contain:

User accounts will be blocked if we notice or believe that users are engaged in:

So, how can you be a power user?

Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.

By Andrew Paul

Posted on Jun 15, 2024 10:00 AM EDT

3 minute read

Earth is bombarded by an estimated 48.5 tons of meteors and meteorites every day—and while (most) of that material luckily burns away as it hurtles through the atmosphere, smaller chunks of ancient space rock still occasionally end their multi-billion-year journeys by slamming into the planet. Of the roughly 82,000 meteorites found on Earth so far, there’s a very solid chance that only one has ever made it into liquor bottles.

Earlier this year, Pegasus Distillerie announced Shooting Star Vodka, a limited run of vodka infused with an “ordinary chondrite” meteorite. Recovered in 1977 in Nebraska, experts believe the 22.5-pound “Huntsman (b)” space rock actually arrived on Earth back in 1910, when a meteorite of the same composition was found about three miles away from its sibling—leading astronomers to theorize the two originally belonged to a larger piece that broke up upon entering the atmosphere around that time.

But regardless of its arrival time, Huntsman (b) eventually found its way into the hands of Pegasus founder, Maxime Girardin, through an Arizona intermediary. While an heir to a multigenerational family of winemakers from the Burgundy region of France, Girardin wanted to pursue a different direction for his new company by experimenting not just with terrestrial ingredients, but ingredients originating in the depths of outer space.

But creativity only goes so far if your drink ends up tasting like moon dust. Luckily for Pegasus, that’s far from the case: the official Popular Science verdict is that Shooting Star Vodka is very good, actually.

[Related: Watch a meteor’s incredible light show above Spain and Portugal.]

The boutique alcohol has been rigorously assessed (multiple times) by the author of this piece, who confidently concludes the spirit is a unique variation on classic wheat vodka. There’s certainly a note of spring water in the nose for Shooting Star, and although there is still a bit of bite to it compared with similar vodkas, the surprisingly sweet flavor profile cuts through any burn to deliver a satisfying, refreshing overall taste—but as Girardin explained earlier this month, given that vodka contains no sugar, it’s unclear how the meteorite infusion accomplished this. There even might be the slightest of effervescence to the liquor.

Before you can infuse vodka, however, you need some actual alcohol. Pegasus’ distillation process relies on organic, locally sourced French wheat and barley, as well as spring water collected from an underground river that passes through limestone layers roughly 150-meters (about 492-feet) below the company’s Burgundy distillery. Once the vodka is made, then it’s time to mix in the meteorites.

Infusing drinks dates back thousands of years and follows a relatively straightforward process of osmotic diffusion, in which alcohol permeates an added substance’s cell walls and takes on some of the chemical properties responsible for flavor. Rarely do alcohol infusions involve mineral material like stones and space rock—but there’s surprisingly a lot of organic matter in them to influence the flavor properties of a liquor like the Shooting Star vodka.

In the case of Shooting Star’s up-to-18-month infusion process, its reliance on amphoras further help enhance the unique flavor. Thanks to their porosity, the terracotta pots allow oxygen to pass through the exterior and act as a binder between the vodka and dissolving meteorite minerals.

[Related: Mars might have an asteroid problem.]

Of course, it’s easy for imaginations to run wild about potential unintended consequences of consuming liquor made from space rock exposed to billions of years’ worth of interstellar radiation. But if it makes any hesitant taste testers feel better—everything around us, including ourselves, is at least slightly radioactive.

All matter is composed of star stuff, after all, and you’re likely to register more radiation on your kitchen countertop than a hunk of meteorite here on Earth. Similarly, any radioactive elements in space rocks decay pretty fast after landing on Earth—if anything, the “vodka” part of Shooting Star Vodka is arguably the most unhealthy ingredient.

As for whether or not Shooting Star is worth paying $200 to try, that really comes down to just how badly a drinker wants to taste the cosmos—but that just may be the meteorite talking.