Liquor-articles 2049

In Celebration of National Pickleball Day (August 8), makers of the World’s No. 1 Vodka and its Latest Ready-To-Drink Look to Bring Local Celebrity and Fan Fun to Several Markets this Fall

NEW YORK, Aug. 9, 2024 /PRNewswire/ — Legends know legends…that’s why Smirnoff SMASH Vodka Soda is teaming up with Drew Brees, legendary quarterback & champion, and his foundation, the Brees Dream Foundation, at NOLA Pickle Fest. Bringing bold flavors and combinations to the Crescent City courts, Smirnoff SMASH Vodka Soda is serving up more than just pickleball throughout the weekend.

As true fans know, Smirnoff never passes up a SMASH hit. That’s why, all weekend long, players 21+ are invited to enjoy flavorful competition at the Smirnoff SMASH Pickleball Court. Whether SMASH-ing it on the court or spectating from the sideline, pickleball fans can enjoy the latest double hit from Smirnoff SMASH Vodka Soda with all four vibrant flavors at the VIP Lounge and free Smirnoff swag up for grabs.

“We are excited to bring NOLA Pickle Fest back and team up with Smirnoff SMASH Vodka Soda to unite fans and enthusiastic players for this unique, festival-style pickleball tournament,” said Brees. “This weekend is all about bringing the community together for fun and bold competition.”

If you missed the journey down South, don’t worry – Smirnoff is taking the excitement nationwide with the Smirnoff SMASH Series! This series introduces SMASH Vodka Soda’s exciting flavors to three new locations: Illinois, Michigan, and Arizona. As a new Ready-To-Drink option, it collaborates with local icons to organize tournaments and allows fans to compete alongside them. You might even get to meet (or compete against) a famous legend! Stay tuned for the dates in these markets.

The Smirnoff SMASH Series is a continuation of the inaugural Smirnoff SMASH Pickle Bowl, which combined the fun of pickleball with a unique twist and featured top cultural figures such as Saweetie, Vernon Davis, Scheana Shay, and others. From the big football event in February to our vibrant court in NOLA, Smirnoff is dedicated to delivering SMASH hits everywhere.

“Smirnoff SMASH Vodka Soda taps into America’s latest sports craze – pickleball,” stated Lisa Lee, Director of Smirnoff Pre-Mix at Diageo. “As pioneers in flavor and fun, our aim is to engage enthusiasts (21+) who revel in both the sport and the festive gatherings that follow with friends, family, and coworkers. Pickleball is a rapidly growing sport that unites people, and we are committed to promoting it further in the upcoming months.”

Combining two vibrant flavors in a single can with only 100 calories each, Smirnoff SMASH Vodka Soda is perfect for any celebration. Available in flavors like Watermelon Lime, Pineapple Orange, Raspberry Peach, and Strawberry Dragon Fruit, these gluten-free Ready-To-Drink options are available in variety packs. They are priced at $17.99 per 12-pack or $8.99 per 6-pack. Visit Smirnoff.com to locate Smirnoff SMASH Vodka Soda near you.

About SMIRNOFF
Since 1864, Smirnoff has played a pivotal role in shaping drinking culture, from the creation of the Mule cocktail to the transformation of the vodka martini, and eventually setting the benchmark in the flavored malt beverage market with the 2000 launch of Smirnoff Ice.

Committed to responding to people’s evolving tastes, Smirnoff caters to everyone, continuously enhancing the joy of every gathering with its focus on diversity and inclusion. This commitment ensures a celebratory environment where all individuals over the age of 21 are welcomed.

Smirnoff’s product range spans across vodka and flavored malt beverages, meeting adult consumers’ preferences through mainstays like Smirnoff No. 21 Vodka and Smirnoff Ice, plus a variety of flavors specific to North America and ready-to-drink products including Smirnoff Seltzer and Smirnoff Ice Smash. The brand continually introduces culturally resonant limited editions, innovative products, and zero sugar options, upholding a reputation for quality and affordability by delivering exactly what consumers desire.

About Diageo North America
Diageo leads the global beverage alcohol sector, boasting an exceptional portfolio of brands such as Johnnie Walker, Crown Royal, Bulleit, and Buchanan’s whiskies, Smirnoff, Cîroc, and Ketel One vodkas, plus Casamigos, DeLeon, and Don Julio tequilas, Captain Morgan, Baileys, Tanqueray, and Guinness.

Diageo is listed on both the New York Stock Exchange (NYSE:  DEO) and the London Stock Exchange (LSE: DGE) and their products are available in over 180 countries worldwide. To learn more about Diageo, their team, brands, and performance, visit www.diageo.com. Explore Diageo’s worldwide responsible drinking resource,  www.DRINKiQ.com for facts, initiatives, and ways to share best practices. Follow Diageo North America on Twitter and Instagram for more updates: @Diageo_NA.

MEDIA CONTACTS:
Nicole Anastasi
DIAGEO
nicole.anastasi@diageo.com
704-796-9992

TAYLOR
Smirnoff@taylorstrategy.com

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SOURCE Smirnoff

Three of the core expressions in the Redemption Whiskey range.

Redemption Whiskey was founded in 2010. It focuses on reviving the classic American rye whiskey style that was predominant before Prohibition. The brand seeks to celebrate America’s original spirit by creating high-quality rye and bourbon whiskeys. Recently, I had an opportunity to sample Redemption’s whiskey lineup. Below are the tasting notes.

Bardstown Barrel Selections initially launched Redemption, which Deutsch Family Wine & Spirits acquired in 2015. The whiskey is sourced from the MGP Distillery in Lawrenceburg, Indiana. Known for its high-quality rye and bourbon production, MGP has played a critical role in the revival of the American rye whiskey industry and has a proven record of crafting rye whiskeys from a variety of traditional rye mash bills.

Redemption focuses on high rye content in its mash bills, especially for its rye whiskeys, to create bold and spicy flavor profiles.

Redemption Straight Rye Whiskey, 2 YO, 46% ABV, 750 ml

The mash bill is the classic MGP high rye mash bill of 95% rye and 5% malted barrel. This classic recipe has been the basis of many award-winning American rye whiskeys.

It is robust and spicy on the palate, with rye bread, black pepper, spearmint, and dill aromas, complemented by hints of caramel, almond, nutmeg, and vanilla.

It’s full-bodied with a distinctive mouth weight on the palate, featuring spicy rye, caramel, and citrus peel flavors. Additional black pepper, cinnamon notes, and an herbal touch of mint create a complex and layered profile. The finish is long, with lingering rye spices of cinnamon, clove, and nutmeg, some mint, and a subtle sweetness of caramel and vanilla.

Redemption High-Rye Bourbon, NAS, 46% ABV, 750 ml

The mash bill is 60% corn, 36% rye, and 4% malted barley. The bottle doesn’t carry an age statement, but the whiskey is believed to be an average of 2.5 years.

The nose offers caramel, vanilla, and toasted oak aromas, along with hints of dried fruit and a touch of traditional rye spices, especially nutmeg. The palate is smooth and well-balanced, featuring sweet corn and corncake flavors, toffee, and vanilla. The high rye content adds a spicy edge, with notes of black pepper, cinnamon, nutmeg, and clove. The finish is medium length, with lingering notes of caramel, oak, and a hint of rye spices.

Whiskey with ice cubes in glass

Redemption Wheated Bourbon, 4 YO, 46% ABV, 750 ml, Batch# 2

The mash bill comprises 51% corn, 45% winter wheat, and 4% malted barley. This is among the highest wheated mash bills among American bourbon producers.

The nose has an unmistakable sweetness featuring aromas of honey, vanilla, and baked bread, complemented by hints of caramel and oak. It’s soft and creamy on the palate, showcasing honey, vanilla, baked apple, and butterscotch flavors. The wheat in the mash bill adds a smooth and mellow texture with subtle cinnamon spice notes, particularly nutmeg and toasted nuts. The finish is medium length, with a gentle sweetness and a smooth, lingering finish of vanilla and honey.

Redemption Barrel Proof Straight Rye Whiskey, 10 YO, 55.1% ABV, 750 ml

This rye whiskey has consistently won medals in international spirit competitions. It’s crafted from a mash bill of 95% rye and 5% barley malt.

The rye whiskey offers an aromatic and intense nose, showcasing a layered complexity of rye spices, caramel, dark chocolate, and toasted oak. Additional hints of vanilla and a touch of citrus add depth. It’s robust and full-bodied on the palate, with an oily, dense quality. It features strong flavors of spicy rye, dark chocolate, cooked cereal, apple, and caramel. The high proof intensifies the experience with black pepper, cinnamon notes, and a hint of mint. The finish is exceptionally long, with lingering notes of rye spice, dark chocolate, a gentle sweetness of caramel and vanilla, and a touch of bitterness at the end.

Redemption Barrel Proof High-Rye Bourbon, 9 YO, 57.2% ABV, 750 ml

The mash bill includes 75% corn, 21% rye, and 4% malted barley. There is also a 10 YO version with a mash bill of 60% corn, 36% rye, and 4% malted barley. The tasting notes apply to the 9 YO expression, although the two bourbons are similar in aroma and taste profile. The 10 YO is spicier on the palate, especially on the finish, with a more pronounced rye spice note.

The bourbon is rich and aromatic, with notes of caramel, vanilla, and dark fruit, complemented by hints of toasted oak and baking spices. It’s robust on the palate with a layered, nuanced complexity, featuring flavors of toffee, dark chocolate, and dried cherries. The high rye content adds a spicy edge, especially on the 10 YO expression, with pronounced black pepper, clove notes, and an herbal hint of tobacco leaf. The finish is long, with lingering notes of caramel, oak, and a pronounced rye spice.

Redemption Whiskey has successfully revived the classic American rye whiskey high rye mash bill, producing high-quality whiskeys that honor the rich history of American distilling. Each expression offers a unique and memorable tasting experience, from the bold and spicy Straight Rye Whiskey to the rich and complex Barrel Proof offerings. Whether you’re a rye enthusiast or a bourbon lover, Redemption’s whiskeys provide a delightful journey into the world of premium American spirits.

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No matter where you are in the country right now—no matter what town you’re in, on what time of what day—the answer to that question is almost certainly, yes. Imagine someone places an icy Mojito into your hand, condensation already beading on the glass, the bright mentholated aroma reaching up to invite you to take a sip. What are you going to say? No?

Rum is the ultimate summer spirit. There are some spirits, like gin, that can easily wear summer clothes, and others, like whiskey, that require a bit more mixological magic to get them to vibe with the sunshine, but rum doesn’t need so much as a raised eyebrow. Rum was born in the sun. Molded by it. There’s some fair disagreement about where specifically rum was invented—some say Barbados in the mid 1600s, while others point to earlier versions in both Indonesia and Brazil—but no matter where it’s from, one thing those places all have in common is that even the winters are hot.

Rum drinks have also gained a reputation for being big buckets of juice. This is understandable, but unjust. Their inextricability from tropical vacations is a double-edged sword because the bars at these places tend to use sugar as a substitute for freshness, precision or training. Fortunately for everyone, properly made rum drinks are never too sweet and are a late-summer revelation—whether it’s the bracing tartness of the traditional Mai Tai or the sultry texture of an Old Cuban, here are nine rum cocktails to get you to through the dog days of summer.

The Queen’s Park Swizzle is like the alter ego of the Mojito, its dark twin. “If the Mojito is like a lovely evening with your spouse,” we write, “the Queen’s Park Swizzle is like a beautiful stranger leading you by the hand down a dark hallway towards the sounds of a party you can’t yet see.” They share a build—rum, lime, simple syrup, and mint—but the Queen’s Park trades the Mojito’s easy brightness of light rum for the indulgent vanilla notes of an aged rum, and adds a spicy shock of Angostura Bitters on top, all supercharged by the chilling power of crushed ice. Make the recipe below and find out why it has been called “the most delightful form of anesthesia given out today.”

2 oz. aged rum

0.75 oz. lime juice

0.75 oz. demerara syrup

8-10 mint leaves

Add mint leaves to a tall glass. Add simple syrup and gently muddle mint into the syrup. Add crushed ice two-thirds or so full and agitate (either swizzle back and forth with a swizzle stick or a bar spoon, or else just stir) until the glass begins to frost. Add crushed ice to fill and decorate the top with two to three dashes of Angostura Bitters. Garnish with a mint sprig and serve with a straw.

There are two Daiquiris, and for our purposes, we can divide them into the right kind and the wrong kind—and if you believe Daiquiris to be blended concoctions of sour mix spiked with rum so cheap they don’t sell it in liquor stores, I regret to inform you that you’ve only had the wrong kind. “One is the neon slushy you’d get in Cancun that’s so sweet you involuntarily lick the air after you taste it,” we’ve warned you of previously, “and the other is one of the greatest simple cocktails of all time.” A proper Daiquiri is simply rum, lime, and sugar—find out why it’s a great litmus test of a bartender’s skill, or just make one, below.

2 oz

1 oz. fresh lime juice

0.75 oz. simple syrup

Add ingredients to shaker tin, add ice and shake hard for 10 to 12 seconds. Strain off ice into a stemmed coupe glass. Garnish with a thin lime wheel or honestly nothing at all and enjoy while reflecting that the best things are often the simplest.

The Piña Colada is a vacation in itself, “the cocktail equivalent,” we say, “of the guy at the bar wearing a Hawaiian shirt who keeps trying to strike up conversations with everyone, and whom you end up liking despite yourself.” It is as much as anything responsible for the sugary reputation of rum drinks, but with a lighter hand on the coconut and a little added lime juice, it can be transcendent. Honestly, even bad ones are pretty good, and good ones are phenomenal.

2 oz. rum

0.25 oz. lime juice

1.5 oz. pineapple juice

1.5 oz. cream of coconut

If using pebble ice: Add all ingredients to a cocktail shaker with a handful of pebble ice and “whip” to mix everything together. Dump contents into a festive glass and pack in as much more ice as will fit.

If using a blender: Add liquid ingredients and about 6 to 8 oz. ice to a blender and blend on high for about 10 seconds. Empty into a festive glass.

In both cases, garnish with pineapple leaves, an orange slice, and a little colorful umbrella, if you’ve got it.

“Across the entire classic cocktail universe,” we claim, “no drink has suffered more indignity—had more liquid crimes done in its name—than the Mai Tai.” Like the Daiquiri, you might think you know what the Mai Tai is about, but if you’re picturing a deathly sweet, over-juiced concoction, you’re picturing the wrong one. The original 1944 Mai Tai is just rum, lime, orange liqueur and almond—tart and bracing, and among the strongest of the classic cocktails. Find out what Mai Tai means (and how it became the sugar-embalmed zombie version of itself) here or make one for yourself with the recipe below.

2 oz. aged rum (Appleton Estates Signature Blend or Hamilton 86 Demerara Rum)

0.5 oz. orange curaçao (Grand Marnier)

0.5 oz. orgeat (Small Hands Foods Orgeat)

1 oz. lime juice

Add all ingredients together in a tin with crushed ice. Shake briefly, about five seconds, and empty contents into a tropical-looking 14 oz.-ish glass. Pack with more crushed ice and garnish with a juiced lime husk and a sprig of mint, making it resemble a palm tree on a small green island.

The Old Cuban—aged rum, lime, simple syrup, and mint, with Angostura Bitters and Champagne—is very often described as a combination of a French 75 and a Mojito, but we think that’s not quite right. Both of those latter cocktails are pure brightness, while the vanilla from the aged rum and the spice from the bitters in the Old Cuban “moves it from poolside to inside,” we write, “as if under a slowly twisting ceiling fan in a smoky room, long narrow beams of light through the wooden shutters.” It is the darker side of refreshing, the more alluring and seductive side, and has our vote for one of the best cocktails invented in the last 20 years.

1.5 oz. aged rum

0.75 oz. lime juice

0.75 oz. simple syrup

6-8 mint leaves

2 dashes Angostura Bitters

2 oz. sparkling wine

Add all ingredients except wine to a cocktail shaker with ice, shake well for 10 to 12 seconds and strain into a flute or stemmed cocktail glass. Top with wine and garnish with a mint leaf or sprig.

The Painkiller is one of only a handful of drinks that has been patented by a liquor company, so legally speaking, there’s only one recipe we’re allowed to say is a Painkiller, and unfortunately, it isn’t all that good. But Painkiller-adjacent recipes can be phenomenal—some incorporate lime and/or passionfruit to shock the whole thing to life, and some just use a different rum to add richness. Either way, it’s a template too good to be ignored—and it’s all the more fun when you know the sordid history of the drink, involving corporate espionage and a run in with the Royal Navy here.

2 oz. Pusser’s Rum

4 oz. pineapple juice

1 oz. orange juice

1 oz. coconut cream

Shake on crushed or cracked ice for four to six seconds and dump contents into a tall glass or tiki mug. Top with more crushed ice. Garnish with a grind of nutmeg if you have it, or a slice of orange, or pineapple leaves, or all three.

And, of course, the Mojito, the drink that’s like a beachy Cuban summer in a glass. It’s light, bright, effervescent, and fresh. There was a time when the Mojito was the bane of bartenders back in the early aughts when the drink was popular, but the craft cocktail movement hadn’t really found its sea legs yet. So that usually meant this drink felt like a chore to make during an era of Jack and cokes and vodka-sodas. But once we introduced fresh ingredients and proper technique across the world of cocktails, it was time to reclaim the Mojito’s honor.

2 oz.

0.75 oz. fresh lime juice

0.75 oz. simple syrup

10-12 mint leaves

Add all ingredients to a cocktail shaker and shake. In a tall glass, gently muddle an additional three to five mint leaves. Shake the cocktail and strain into the glass over fresh ice. Top with 1 to 2 oz. soda water. Garnish with two mint crowns (the top of the plant) twisted together to form a bushy mint explosion on top.

When the heat of the day subsides and you want that rum cocktail nightcap, there’s the Bitter Tears, the tropical take on the Manhattan that you never knew you needed. I’m proud of (nearly) every drink I’ve put on a cocktail menu over the last dozen years, but the Bitter Tears is perhaps my favorite of all of them. It is made from equal parts Japanese whisky, pineapple-infused white rum and Cynar, with a touch of salt. As such it is simple (just three ingredients), easy to make (same amount of each), easy to reproduce (infusing pineapple is dead simple), and not only unusual (see above), but if I may say, very very good. You could use , but that is the distilled essence of pineapple and so is not precisely the same. Chop up a pineapple and let it sit in rum for three days, and you have an infused pineapple rum, juicy with a non-trivial amount of acidity, and that acidity in a stirred, Manhattan-like cocktail is fascinating and delicious.

1 oz

1 oz

1 oz. pineapple-infused white rum

Small pinch of salt, or 5-7 drops of a 1:4 salt to water tincture

Add all ingredients to a mixing glass with ice and stir for 10 to15 seconds (for small ice) or 15 to 25 seconds (for bigger ice). Strain off the ice into a coupe or cocktail glass, express the oils of a grapefruit peel over the drink, and garnish with the peel.

It was at the bar La Floridita, in Havana, where Ernest Hemingway commissioned this unusual little Daiquiri variation in 1939. Lead barman Constantino Ribalaigua had created the excellent Daiquiri #3, with grapefruit and maraschino liqueur. Hemingway—both a diabetic and a savage alcoholic—didn’t like sugar in his drinks, so he threw out most of the sweetness and, just for fun, doubled the rum. This puts us in a bind, we write: “Hemingway’s version is, simply put, unacceptable,” both too tart and too strong, and “no one even considers making it his way.” Check out the three ways modern bartenders adapt this Hemingway Daiquiri, or just make our favorite, below.

1.5 oz

0.5 oz.-0.75 oz. lime juice

1 oz. grapefruit juice

0.75 oz

Combine ingredients in a cocktail shaker with ice, shake well for 10 seconds, and strain into a stemmed glass. Garnish with a Maraschino cherry.

The inventor of the tiki classic Three Dots and a Dash, Ernest Raymond Gantt, was famously secretive about his recipes, so this drink was nearly lost to time. It was tiki archaeologist Jeff ‘Beachbum” Berry, who discovered the formula in the notebook of an old bartender of Gantt’s and published it in his 2007 book Sippin’ Safari. There’s always some ambiguity in tiki recipes, but in the subsequent 17 years we’ve collectively settled into agreement about the ingredients, if not precisely the ratios. The Three Dots and a Dash features juicy orange contrasted against textured spice, grassy rum deepened with rich honey, with the lime and falernum reminding you that this is all a tropical experience. It is at turns seductive and spicy, and eminently delicious.

1 oz. aged agricole rhum

1 oz. aged demerara rum

0.5 oz. orange juice

0.75 oz. lime juice

0.25 oz. falernum

0.25 oz. allspice or “pimento” dram

0.5 oz. honey syrup

1 dash Angostura Bitters

Shake everything on crushed ice, and empty into a tall glass. Add more crushed ice to fill, and garnish with three cherries on a pick, and something to represent a “dash,” like a pineapple stick or pineapple leaf.

The Daisy de Santiago is made of rum, lime juice, a touch of sugar, and Yellow Chartreuse, served on crushed ice with a mint sprig and a sparkle of soda and it is a lovely thing indeed. It’s got the bright exuberance you’d expect but lifted by the carbonation and charmed by Chartreuse’s spice. It tastes splendiferous—not showy like a firework, but showy like a mink coat. While a Daiquiri is snappy, the Daisy de Santiago is garish. While a Daiquiri is radiant, the Daisy de Santiago is seductive. Is it better than the Daiquiri? Of course not. But we love it all the same.

1.5 oz. aged rum

1 oz. lime juice

0.5 oz. simple syrup

0.5 oz. Yellow Chartreuse

1 oz. soda water

To a tall glass, add all ingredients. Add crushed ice about halfway up and give a brief stir or swizzle, five to eight seconds, to begin the chilling process. Fill the rest of the glass with crushed ice and garnish with a mint sprig or two.

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HOUSTON — Queen Bee Distilling made Osmia Vodka, an award-winning spirit, after owners Catharine Faulconer and Kim Martin realized there were few, if any, options for glorious cocktails for those with dietary restrictions due to health conditions. They set out to create a vodka made from local honey, instead of potatoes, corn, rice or wheat. This ultra-pure and sophisticated spirit is ready for you to say, “Cheers!”

Follow Queen Bee Distilling on Instagram @queenbeedistilling and Facebook and purchase from Pour & More, Downtown Spec’s and the Queen Bee website.

For member states: Chief executive officer of Angostura Ltd Ian Forbes, left, presents Minister of Foreign and Caricom Affairs Dr Amery Browne with a specially developed bottle of Angostura Tribute rum at yesterday’s handover ceremony at the company’s Laventille headquarters.

At 50 years old, the Caribbean Community (Caricom) continues to face some “hard-hitting challenges”, Foreign and Caricom Affairs Minister Dr Amery Browne has said.

His ministry yesterday received from spirits producer Angostura Ltd 240 bottles of a specially curated rum to be presented to member states as part of Caricom’s 50th anniversary celebrations.

Speaking at a ceremony at the House of Angostura in Laventille, Browne said the handover was a fitting start to the year-long regional celebrations which will begin in T&T.

“Caricom at 50 years old continues to treat with hard-hitting challenges and we are working to increase our regional connectivity through air and sea travel, to build resilience and pursue climate justice, generate impactful levels of self-reliance with respect to agriculture, to achieve progress and sustainable development and advance the safety and security of our Caricom region which is under threat across the region,” he said.

While these are focus areas for Caricom, Browne said there should be a clear understanding that the private sector still plays an important role in Caricom’s ability to achieve these goals.

Heads of government have also focused on building a platform for the future of the region’s youth and future generations, he said.

“In this vein, as a core building block for youth engagement, Caricom has been working to create digital resilience, including artificial intelligence and data analytics, encouraging youth participation and revitalising West Indies cricket,” Browne said.

He said the flip-side to revitalising West Indies cricket was that a successful West Indies cricket team could lift and inspire an entire generation which was needed “now more than ever”.

The creation of the rum was done in collaboration with the West Indies Rum and Spirits Producers’ Association (WIRSPA), Angostura said.

Chief operating officer of Angostura Ian Forbes said the tribute rum was created by the distillery’s all-woman blending team.

“This blend is a tribute to our collective history and the vibrant culture of the Caribbean. The presentation of this blend recognises the collective success of Caricom in promoting regional integration and development,” said Forbes.

At 50 years old, the Caribbean Community (Caricom) continues to face some “hard-hitting challenges.”

Guardian Media Ltd (GML) has reported a total comprehensive loss of $3.81 million for its quarter.

There are opportunities for young people in the oil and gas sector, Energy Minister Stuart Young stated.

ALMOST 22 years ago Gregg Mannette, now vice president of Sales at Guardian Life of the Caribbean, began his career as an agent and steadily rose through the ranks.

“It has been my only full-time job, I did a couple of gigs like at MovieTowne, I worked there when it had just opened and I had other part-time things in between, but this career has been right through since high school into my tertiary level education – which I didn’t continue,” he said in an interview with Express Business.

TENILLE Clarke is no stranger to producing quality work in the public relations space or being recognised for it.

But capturing the 2024 National Female Entrepreneurship award brings immense pride.

Clarke was announced the winner of this year’s award by the National Entrepreneurship Development Company Ltd (NEDCO) in collaboration with Ministry of Youth Development and National Service.

THE newly formed LIAT 2020 made its inaugural flight to St Lucia on Tuesday, signalling the return to the skies of the inter-regional airline, whose previous owners, LIAT (1974) Ltd went bankrupt in January this year.

LIAT 1974 Ltd has been under administration since July 24, 2020 and the new entity has been formed in partnership with Air Peace, a private Nigerian airline founded in 2013.

The Finalists for Best In Class Rye Whiskey from the 2024 San Francisco World Spirits Competition.

If it seems like the sudden surge in popularity of rye whiskey is just a passing fad, think again. First distilled in 1750, several decades before the invention of bourbon, it was the dominant spirit in the fledgling United States. George Washington himself owned a rye distillery that produced up to 11,000 gallons a year, a version of which is still made at Mount Vernon today. Primarily produced in Pennsylvania and Maryland by immigrants from Ireland and Scotland, it had a stranglehold on the market throughout the early nineteenth century.

A historically spicier whiskey than its close cousin, bourbon, it slowly began to decline in popularity, and the arrival of Prohibition almost killed it. As a grain and whiskey, rye is more expensive and challenging to work with than the corn used in bourbon. As the illegal liquor market spread across the country in the 1920s, bootleggers turned their backs on rye and instead dove into corn-based bourbon and moonshine.

When Prohibition was overturned in 1933, the once-proud and dominant rye whiskey market didn’t return. Instead, cheap Canadian whiskeys calling themselves ryes appeared, and the style sank to bottom-shelf status akin to rock gut. It was a tragic end to a once-beloved whiskey style.

Luckily, the booming cocktail and craft distilling scene of the new millennium has led to a revival of this iconic whiskey. You can easily find rye-based cocktails at most bars, and store shelves are filling up with new and exciting bottles of rye whiskey. While that’s nothing but good news for drinkers, it does raise the question of what bottles are the best to search out.

Every year since 2000, the San Francisco World Spirits Competition has brought together the finest bottles of booze from around the globe in one of the most significant events of its kind. Designed to identify the finest spirits on the planet, it has become one of the premier events on the spirits’ calendar. It’s often called the “Oscars of the Spirits World.” Each bottle is blind taste tested by an esteemed panel of judges. The finest are awarded double gold medals, and out of that pool, a select group of finalists are singled out for Best in Class Awards.

Here are the five bottles vying for the Best in Class Rye Whisky Award presented in no order. The champions will be revealed at their Top Shelf Awards Gala in San Francisco on October 5-6.

River Roots Barrel Company-Rye Whiskey Single Barrel

Situated in Cleveland, Ohio, the River Roots Barrel Company team is focused on producing high-quality American whiskeys that appeal to modern drinkers yet pay homage to time-honored techniques. Their Straight Rye Whiskey, a new offering, wowed the judges with flavors of cinnamon, clove, vanilla, and caramel.

Tumblin’ Dice-Curated Small Batch Straight Rye Whiskey

It seems that every single year, the whiskeys from Tumblin’ Dice appear at the top of whiskey competitions across the globe. That is a testament to their creator, industry legend Dave Schmier. Known for his innovative and incredible blends of whiskey, he has been turning heads for decades. According to the judges, his Curated Small Batch Straight Rye Whiskey exhibited notes of dried fruit, spice, caramel, and vanilla.

Dark Arts Whiskey House-Straight Rye Whiskey Finished with Toasted Amburana Oak Staves

Dark Arts Whiskey House in Lexington, Kentucky, uses underutilized maturation and blending techniques to create liquid gold. It’s only fitting that their Straight Rye Whiskey would grab the judge’s attention. By adding toasted Ambrurana Oak staves to whiskey that has been aged at least six years, they have created a spirit that the judges called out due to its complex and aromatic nature.

Penelope Toasted Straight Rye Whiskey

Launched in 2018, Penelope Bourbon is a newcomer with a great backstory. Created by Mike Paladini and Daniel Polise to celebrate the impending birth of Paladini’s first child, Penelope, it has quickly racked up a legion of devoted fans. Focused on using innovative approaches that focus on unique focuses and high-quality ingredients, their bottles are a prime example of the new breed of whiskey brands changing the game. Their Toasted Straight Rye Whiskey was noted as sweet and inviting, with notes of honey, vanilla, and a hint of spice.

Tabby Road-Single Barrel Rye #1B 116.2 Proof

Hailing from tiny Daufuskie Island just off the coast of South Carolina, Tabby Road only just entered the whiskey game. If their Single Barrel Rye is any indication, they have a long and fruitful road ahead. It’s a high-proof rye whiskey that delivers an intense experience with each sip. It is designed to showcase the spicy and bold flavors rye is known for. The judges noted its spice, vanilla, oak, dark chocolate, caramel, and vanilla flavors.

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Flavored vodkas used to get a bad rap, but not anymore. Today, they are expertly crafted and serve as a wonderful base for mixologists and home bartenders to elevate their creations. The best flavored vodkas offer an array of sophisticated and nuanced flavors, from fresh fruits to subtle herbs and spices. Whether you prefer a classic citrus vodka or something more exotic, there’s a flavored vodka to suit every taste and occasion.

With so many choices on the market, picking the best flavored vodka can be tricky. We’ve taken the guesswork out of the equation by compiling a list of the top recommendations from expert opinions across 10 websites. Whether you want to impress guests at your next party or try something new, we’ve got you covered. Did we miss a flavor you love? Share your cocktail below!

A post shared by 44° North® Vodka (@44northvodka)

44 Huckleberry tops our list thanks to its “naturally infused taste” from Idaho’s state fruit, the huckleberry. VodkaGirl blogger Nicole Torres-Cooke tells Liquor.com it’s sweet and tart, like a blueberry. Surprisingly, this vodka is made with a Russet and Burbank potato base – after all, Idaho is known for its potatoes!

UPROXX says that using potatoes instead of grain or wheat gives this vodka a distinct and smooth texture. The huckleberry infusion captures the essence of ripe, wild berries, providing a vibrant and authentic sweetness. It balances tartness and sweetness perfectly without being overly sugary or artificial, a common issue with many flavored vodkas.

Gayot praises this huckleberry-infused vodka for its delightful tartness and wonderful aroma and taste. With a slightly lower alcohol level of 35%, it enhances the fresh berry notes, making it appealing from nose to finish.

If you want to take your Cosmopolitan to the next level, Liquor.com suggests trying Absolut Citron. Renowned bartender Tony Abou-Ganim describes it as the benchmark for flavored vodkas, saying he loves its established credibility and consistency. Infused with lemon, lime, grapefruit, and mandarin orange, it adds a zesty and vibrant twist to cocktails that can’t be beaten.

Opumo says this lemon-infused vodka adds a twist to any cocktail, making it a go-to choice for mixologists and vodka lovers. It’s perfect for anyone looking to add a splash of citrus flair to their drinks. Del Mesa Liquor also highlights that Absolut Citron contains no added sugar, which is great news for those watching their waistlines.

Mashed recommends Ketel One Botanical’s Cucumber & Mint vodka for the best Moscow Mule you’ll ever taste. This cocktail is a favorite on bar menus for its refreshing blend of fresh lime and spicy ginger beer. Adding Ketel One to the classic drink creates a spa-like experience in every glass.

If you like a twist to your cocktails, Opumo says look no further than this vodka infused with cucumber and cool mint. It’s ideal for cocktails or on its own with some soda water. It will become your new favorite.

Chicago bartender Slava Borisov tells Liquor.com there’s no better way to use Ketel One Botanical Cucumber & Mint vodka than to add a garden-fresh flavor to any Collins-type cocktail. Just mix the vodka with simple syrup, add a touch of lemon and soda water, and voila! You have a refreshing and invigorating drink that’s perfect for any occasion.

Another Ketel One Botanical that makes our list is the Grapefruit and Rose flavor. UPROXX raves about it, saying it’s flavorful and makes a great cocktail any time of day or season. You won’t need to add much to enjoy this one, as it offers bold flavors of rose petals, grapefruit zest, and other citrus notes. Perfect for those who love a vibrant and aromatic drink.

Ketel One’s approach to flavored vodka is more artisanal, as noted by bartender Tony Abou-Ganim on Liquor.com. Instead of adding liquid flavoring, the company distills the botanicals in a gin-style process, creating an elixir that’s among the best. You’ll immediately notice the wonderful grapefruit flavor, complemented by floral notes of rose.

Food & Wine believes Ketel is at the forefront of infused vodkas with its Botanical line. The Grapefruit & Rose vodka is slightly less alcoholic than regular vodka at 30% ABV, but its smooth finish pairs perfectly with club soda, creating a flavorful yet balanced drink.

Flavored vodkas from Cîroc stand out from many popular brands because they’re made from grapes instead of the usual grains or potatoes. Del Mar Liquors says this unique base gives the vodka an elevated flavor profile that has been refined through charcoal filtering.

The Barrel Tap loves the rich taste of Cîroc’s Limited Edition Pomegranate Vodka and even offers a great recipe for a Pomegranate Martini:

Pomegranate Martini

According to Opumo, Cîroc Peach is a standout flavored vodka that transports your taste buds to a sunny orchard. Infused with the essence of ripe peaches and distilled from fine French grapes, it offers a smooth and velvety texture with hints of floral notes.​

Note: This article was not paid for nor sponsored. StudyFinds is not connected to nor partnered with any of the brands mentioned and receives no compensation for its recommendations. This article may contain affiliate links in which we receive a commission if you make a purchase.

August 7, 2024

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NEW YORK, Aug. 6, 2024 /PRNewswire/ — The global craft vodka market size is estimated to grow by USD 755 million from 2024-2028, according to Technavio. The market is estimated to grow at a CAGR of 5.77% during the forecast period. Increased demand for flavored vodka is driving market growth, with a trend towards the impact of social media and blogging sites. However, increasing competition from other alcoholic beverages poses a challenge. Key market players include 44 North Vodka, 619 Spirits North Park, Alcobrew Distilleries India Ltd., Bainbridge Organic Distillers, Beam Suntory Inc., BrewDog Plc, Candella Micro Distillery, Cardinal Spirits, Charbay Distillery, Diageo Plc, Fifth Generation Inc., Hanson Spirits LLC, Long Road Distillers, Pernod Ricard SA, Rogue Ales and Spirits, Sazerac Co. Inc., St. George Spirits, Toms Town Distilling Co, William Grant and Sons Ltd, and Woody Creek Distillers.

Get a detailed analysis on regions, market segments, customer landscape, and companies – Click for the snapshot of this report

Forecast period

2024-2028

Base Year

2023

Historic Data

2018 – 2022

Segment Covered

Product (Large craft distiller, Medium craft distiller, and Small craft distiller), Distribution Channel (On-trade channel and Off-trade channel), and Geography (North America, Europe, APAC, South America, and Middle East and Africa)

Region Covered

North America, Europe, APAC, South America, and Middle East and Africa

Key companies profiled

44 North Vodka, 619 Spirits North Park, Alcobrew Distilleries India Ltd., Bainbridge Organic Distillers, Beam Suntory Inc., BrewDog Plc, Candella Micro Distillery, Cardinal Spirits, Charbay Distillery, Diageo Plc, Fifth Generation Inc., Hanson Spirits LLC, Long Road Distellers, Pernod Ricard SA, Rogue Ales and Spirits, Sazerac Co. Inc., St. George Spirits, Toms Town Distilling Co, William Grant and Sons Ltd, and Woody Creek Distellers

Key Market Trends Fueling Growth

In the dynamic world of online retail, social media platforms and blogs play a pivotal role in influencing consumer decisions, particularly in the craft vodka market. These tools enable vendors to connect with customers, gather feedback, and launch new products and marketing campaigns. YouTube, Instagram, Facebook, and Pinterest are popular social media channels utilized for craft vodka promotion. Millennials, a significant consumer demographic, rely heavily on web blogs for vodka purchasing decisions. Brands like Tito’s Handmade Vodka effectively use social media for personal engagement and product marketing. Blogs provide valuable information on various vodka types, such as flavored and organic, and influence sales volume and revenue growth in the global craft vodka market. Therefore, social media and blogging strategies are crucial drivers for market expansion during the forecast period.

The craft vodka market is experiencing a surge in growth with the introduction of newly formulated products from craft distilleries. Flavored vodkas, like Deep Eddy Vodka, are popular choices, offering unique flavor profiles that differentiate them from mass-produced counterparts. Ethnic premium and super-premium vodkas, as well as artisanal varieties, are also gaining traction. Craft spirits, including gluten-free and flavored craft vodkas, are made in small quantities using local ingredients and premium or organic ingredients. Neighborhood companies are focusing on regional origins and unique selling factors, such as distinct flavors and brand story, to attract consumers. Mixology and cocktails are driving innovation in the craft vodka market, with high-end spirits being used in craft cocktails by mixologists and bartenders. Health and wellness trends are also influencing the market, with a shift towards purer, organic spirits made from natural ingredients. Regulatory environment plays a crucial role in the market, with successful branding and marketing techniques being essential for wider distribution. Unusual barrels and exotic ingredients are being used to create unique goods, setting craft vodka distilleries apart from their competitors.

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Market Challenges

The craft vodka market faces significant competition from various alcoholic and non-alcoholic beverages, including tequila, rum, brandy, mezcal, whiskey, fruit juices, wine, still drinks, soft drinks, sparkling juices, and energy drinks. This competition is expected to limit the growth of the craft vodka market during the forecast period. Players in the whiskey market are introducing new flavors to attract millennial consumers, making it more challenging for craft vodka manufacturers to maintain market share. Innovative marketing strategies and product development are essential for craft vodka companies to expand their customer base and thrive in this competitive landscape.

The craft vodka market faces several challenges. Brand familiarity is a hurdle for smaller manufacturers, as consumers often prefer established brands. Using fine ingredients and showcasing craftsmanship is essential to build brand identity. Economic variables, such as changing consumer tastes, consumer spending patterns, recessions, and unstable economic situations, can lead to higher expenses for craft distilleries. Essential ingredients, like water and grains, can significantly impact the final product’s quality. Sourcing these ingredients sustainably and locally can add to costs. Economic variables also impact the pricing of essential ingredients. Craft vodka goods face competition from non-alcoholic beverages and other spirits. MGM Resorts International, with partners like Julian Cox, have entered the market with their Drizzly brand. Celebrities like Jason Momoa, Jason Derulo, and Meili have also launched their craft vodka labels. Competing with larger players like Alcobrew Distilleries, Beam Suntory, House of Suntory, Yamazaki, Jim Beam, Haku, and Rahasya requires strategic business processes and adjustments. For instance, Cow’s milk vodka from Tasmanian distilleries offers a unique selling proposition. Collaborations with whisky brands like Whisky can also broaden the consumer base.

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Segment Overview 

This craft vodka market report extensively covers market segmentation by

Product

1.1 Large craft distiller

1.2 Medium craft distiller

1.3 Small craft distiller

Distribution Channel

2.1 On-trade channel

2.2 Off-trade channel

Geography

3.1 North America

3.2 Europe

3.3 APAC

3.4 South America

3.5 Middle East and Africa

1.1 Large craft distiller-  Large craft distilleries produce a significant volume of craft vodka, with production ranging from 52,576 to 394,317 9-liter cases. Despite accounting for a minimal share of the global craft vodka market in terms of numbers, these distilleries generate the highest revenues due to their larger production capacities. Key players in this market include Tito’s Handmade Vodka and Heaven Hill Brands. The current environment is favorable for large distillers as several US states are considering relaxing distillery regulations. For instance, Virginia eliminated a requirement for a distillery to have a driveway of at least 300 feet off the main highway. Large craft distilleries typically produce their spirits in bulk and have extensive distribution networks, both regionally and internationally. Tito’s Handmade Vodka, a subsidiary of Fifth Generation Inc., is expanding globally through strategic distribution deals. The rising consumer preference for premium and artisanal spirits, expanding distribution networks, and innovative marketing strategies will fuel the growth of large craft distillers in the global craft vodka market.

For more information on market segmentation with geographical analysis including forecast (2024-2028) and historic data (2018 – 2022)  – Download a Sample Report

Learn and explore more about Technavio’s in-depth research reports

The global vodka market is witnessing steady growth driven by rising demand for premium and flavored vodkas. In Europe, the market thrives with Russia and Poland as major producers, known for their traditional and high-quality vodkas. The US vodka market is also expanding, fueled by increasing consumer preference for craft and artisanal brands. Key players in these regions focus on innovation and diverse product offerings to cater to evolving consumer tastes. Overall, the vodka market is poised for significant growth globally, particularly in Europe and the US.

Research Analysis

Discover the artisanal world of Craft Vodka, where newly formulated products are born in the hearts of dedicated craft distilleries. These neighborhood companies specialize in craft spirits, producing small quantities using local ingredients and premium ingredients for unique flavor profiles. Flavored craft vodkas have gained popularity, offering consumers a departure from mass-produced counterparts. Deep Eddy Vodka is a prime example, known for its innovative flavors. Whisky lovers may also appreciate the regional origins and organic ingredients used in craft vodka distilleries. Brands like Drizzly and Alcobrew Distilleries are leading the charge, showcasing the versatility and depth of this classic spirit. Even renowned names in the industry, such as Heaven Hill Brands, have joined the movement, collaborating with mixologists like Julian Cox and celebrities like Jason Momoa and Jason Derulo to create unique flavor profiles. MGM Resorts International and House of Suntory have also entered the scene, demonstrating that craft vodka is not just a niche market but a growing trend in the spirits industry. Whether you’re a fan of traditional vodka or prefer the allure of flavored options, there’s a craft vodka out there for every palate.

Market Research Overview

Craft vodka is an artisanal spirit created in small quantities using local ingredients and premium ingredients to deliver unique flavor profiles. Newly formulated craft vodkas are emerging from craft distilleries, offering consumers distinct flavors beyond traditional unflavored varieties. Flavored craft vodkas have gained popularity, with unusual barrels and exotic ingredients adding to their allure. The regulatory environment for alcoholic beverages is undergoing modifications, with new labeling requirements and licenses and permits for distilleries. Craft vodka distilleries are often neighborhood companies, producing small batches of high-end spirits. Their brand story and values resonate with consumers seeking unique selling factors. Successful marketing techniques and branding have helped craft vodka gain a foothold in bars, restaurants, specialty liquor stores, and even wider distribution channels. Despite regulatory obstacles, craft vodka manufacturers continue to innovate, using organic ingredients and gluten-free production methods. Mixology and cocktails have played a significant role in the popularity of craft vodka, with mixologists and bartenders experimenting with these distinct flavors. The health and wellness trend has also influenced the market, with consumers seeking purer organic spirits made from natural ingredients. Economic variables, such as consumer spending patterns and recessions, can impact the profitability of craft vodka manufacturers. Smaller manufacturers must adjust their business processes to remain competitive against mass-produced substitutes and well-known brands. Essential ingredients, such as water and grains, are carefully sourced to ensure the highest quality. Craftsmanship and artisan vodka continue to be essential factors in the success of this dynamic and evolving market.

Table of Contents:

1 Executive Summary
2 Market Landscape
3 Market Sizing
4 Historic Market Size
5 Five Forces Analysis
6 Market Segmentation

Product

Distribution Channel

Geography

Customer Landscape

Geographic Landscape

Drivers, Challenges, and Trends

Company Landscape

Company Analysis

Appendix

About Technavio

Technavio is a leading global technology research and advisory company. Their research and analysis focus on emerging market trends and provide actionable insights to help businesses identify market opportunities and develop effective strategies to optimize their market positions.

With over 500 specialized analysts, Technavio’s report library consists of more than 17,000 reports and counting, covering 800 technologies, spanning across 50 countries. Their client base consists of enterprises of all sizes, including more than 100 Fortune 500 companies. This growing client base relies on Technavio’s comprehensive coverage, extensive research, and actionable market insights to identify

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The Finalists for Best In Class Rye Whiskey from the 2024 San Francisco World Spirits Competition.

If it seems like the sudden surge in popularity of rye whiskey is just a passing fad, think again. First distilled in 1750, several decades before the invention of bourbon, it was the dominant spirit in the fledgling United States. George Washington himself owned a rye distillery that produced up to 11,000 gallons a year, a version of which is still made at Mount Vernon today. Primarily produced in Pennsylvania and Maryland by immigrants from Ireland and Scotland, it had a stranglehold on the market throughout the early nineteenth century.

A historically spicier whiskey than its close cousin, bourbon, it slowly began to decline in popularity, and the arrival of Prohibition almost killed it. As a grain and whiskey, rye is more expensive and challenging to work with than the corn used in bourbon. As the illegal liquor market spread across the country in the 1920s, bootleggers turned their backs on rye and instead dove into corn-based bourbon and moonshine.

When Prohibition was overturned in 1933, the once-proud and dominant rye whiskey market didn’t return. Instead, cheap Canadian whiskeys calling themselves ryes appeared, and the style sank to bottom-shelf status akin to rock gut. It was a tragic end to a once-beloved whiskey style.

Luckily, the booming cocktail and craft distilling scene of the new millennium has led to a revival of this iconic whiskey. You can easily find rye-based cocktails at most bars, and store shelves are filling up with new and exciting bottles of rye whiskey. While that’s nothing but good news for drinkers, it does raise the question of what bottles are the best to search out.

Every year since 2000, the San Francisco World Spirits Competition has brought together the finest bottles of booze from around the globe in one of the most significant events of its kind. Designed to identify the finest spirits on the planet, it has become one of the premier events on the spirits’ calendar. It’s often called the “Oscars of the Spirits World.” Each bottle is blind taste tested by an esteemed panel of judges. The finest are awarded double gold medals, and out of that pool, a select group of finalists are singled out for Best in Class Awards.

Here are the five bottles vying for the Best in Class Rye Whisky Award presented in no order. The champions will be revealed at their Top Shelf Awards Gala in San Francisco on October 5-6.

River Roots Barrel Company-Rye Whiskey Single Barrel

Situated in Cleveland, Ohio, the River Roots Barrel Company team is focused on producing high-quality American whiskeys that appeal to modern drinkers yet pay homage to time-honored techniques. Their Straight Rye Whiskey, a new offering, wowed the judges with flavors of cinnamon, clove, vanilla, and caramel.

Tumblin’ Dice-Curated Small Batch Straight Rye Whiskey

It seems that every single year, the whiskeys from Tumblin’ Dice appear at the top of whiskey competitions across the globe. That is a testament to their creator, industry legend Dave Schmier. Known for his innovative and incredible blends of whiskey, he has been turning heads for decades. According to the judges, his Curated Small Batch Straight Rye Whiskey exhibited notes of dried fruit, spice, caramel, and vanilla.

Dark Arts Whiskey House-Straight Rye Whiskey Finished with Toasted Amburana Oak Staves

Dark Arts Whiskey House in Lexington, Kentucky, uses underutilized maturation and blending techniques to create liquid gold. It’s only fitting that their Straight Rye Whiskey would grab the judge’s attention. By adding toasted Ambrurana Oak staves to whiskey that has been aged at least six years, they have created a spirit that the judges called out due to its complex and aromatic nature.

Penelope Toasted Straight Rye Whiskey

Launched in 2018, Penelope Bourbon is a newcomer with a great backstory. Created to celebrate by Mike Paladini and Daniel Polise to celebrate the impending birth of Paladini’s first child, Penelope, it has quickly racked up a legion of devoted fans. Focused on using innovative approaches that focus on unique focuses and high-quality ingredients, their bottles are a prime example of the new breed of whiskey brands changing the game. Their Toasted Straight Rye Whiskey was noted as sweet and inviting, with notes of honey, vanilla, and a hint of spice.

Tabby Road-Single Barrel Rye #1B 116.2 Proof

Hailing from tiny Daufuskie Island just off the coast of South Carolina, Tabby Road only just entered the whiskey game. If their Single Barrel Rye is any indication, they have a long and fruitful road ahead. It’s a high-proof rye whiskey that delivers an intense experience with each sip. It is designed to showcase the spicy and bold flavors rye is known for. The judges noted its spice, vanilla, oak, dark chocolate, caramel, and vanilla flavors.

Follow here for the most up to date information about the ever-changing beer, wine, and spirits industry.

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.

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

So, how can you be a power user?

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Both the traumatised victim and his girlfriend fled the scene out a window before police arrived.

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A woman tried to kill her ex-lover with a broken vodka bottle after being out to celebrate her 40th birthday.

Louise Soutar stabbed Craig Johnston at his flat in Kirkcaldy, Fife in the early hours of last August 2.

The blood-soaked victim had to escape out of his living room window to get away from crazed Soutar. Mr Johnston needed emergency surgery at hospital, but luckily survived.

Mum-of-three Soutar, now 41, today pleaded guilty to an attempted murder charge as she appeared in the dock at the High Court in Glasgow.

She will be sentenced next month. Prosecutor Lynsey Rodger told how Soutar and the victim had remained on “friendly terms” after their split.

Mr Johnston now had a new partner and regularly stayed at her flat. Soutar turned 40 on August 1 last year and had gone to see the pair before heading for a family meal.

She later went back to the flat where she had a drink with her ex and his girlfriend. All three then went in a taxi intending to go to Soutar’s home in the town.

During the journey, an argument began between Soutar and Mr.Johnston. This led to the driver ordering them out. The trio then returned to each of their homes.

Mr. Johnston and his partner were asleep when they were awoken around 5 am by Soutar shouting to get in. She believed she had left her phone there earlier.

Soutar was allowed in as Mr. Johnston walked into the kitchen. Miss Rodger said, “Soutar then picked up a vodka bottle by the neck and went into the kitchen.

She shouted: ‘See you f***ing Craig.’ Soutar then hit him on the head with the bottle. It broke and Soutar stabbed him repeatedly on the head, neck, and stomach.”

Mr. Johnston punched his attacker to get her away. Both the traumatised victim and his girlfriend fled out a window before police arrived.

Mr. Johnston was rushed to hospital where he required a blood transfusion. He had multiple cuts to his face, skull, ear, and neck as well as two wounds to his stomach.

The court was told he has been left scarred for life. Soutar, still of Kirkcaldy, had been on bail prior to the hearing.

Judge Lord Clark told her: “You will be remanded in custody.” Sentencing was deferred for reports until September 10 in Edinburgh.

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