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

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

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

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

Captain Emmons had to remove her from the vehicle.

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

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

The teen was handcuffed and put in leg restraints.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

By Marc Malkin

Senior Editor, Culture and Events

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

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

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

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

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

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

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

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

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

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

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

June 9, 2024

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by Kevin Richard Butt, The Conversation

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Provided by The Conversation

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

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

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

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

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

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

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

Read the original article on Tasting Table

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

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

Read more: 15 Different Ways To Cook Fish

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

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

Read the original article on Tasting Table

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

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

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

Read more: Popular Vodka Brands Ranked From Worst To Best

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Read the original article on Mashed

On June 6, 2024, Robert Arsov, a Director at Rumble Inc (NASDAQ:RUM), carried out a transaction where he sold 60,000 shares in the company, per the SEC Filing. Post this sale, he remains with 15,053,902 shares of Rumble Inc.

Warning! GuruFocus has detected 3 Warning Signs with RUM.

Rumble Inc serves as a video platform company, offering services where creators can host, manage, distribute, create, and earn from their content. It has become a favored platform for content creators looking for alternatives to conventional platforms with stringent content regulations.

The divestment was executed at a per share price of $6.07, summing up to approximately $364,200. This sell-off is within a greater pattern seen in the past year, where the insider disposed of 410,012 shares while making no acquisitions in the same timeframe.

The historical data on insider transactions at Rumble Inc features 12 instances of insiders selling and no instances of insiders buying within the last year, highlighting a perhaps significant trend among the company’s insiders.

As per the most recent data, Rumble Inc possesses a market cap nearing $1.70 billion. Important valuation figures for the company’s stock, such as the price-earnings ratio, price-sales ratio, price-book ratio, and price-to-free cash flow, are crucial for investors who are contemplating investing in this stock.

To gain additional knowledge regarding the company’s stock price valuation, investors may consider the GF Value, which offers a benchmark to determine if the stock is currently undervalued or overvalued based on past trading metrics and anticipated growth estimates.

The noted pattern of insider sales can serve as an intriguing aspect for both existing and prospective investors, as such transactions often offer insight into the company’s prospective performance and inherent value.

This article, generated by GuruFocus, is designed to provide general insights and is not tailored financial advice. Our commentary is rooted in historical data and analyst projections, utilizing an impartial methodology, and is not intended to serve as specific investment guidance. It does not formulate a recommendation to purchase or divest any stock and does not consider individual investment objectives or financial circumstances. Our objective is to deliver long-term, fundamental data-driven analysis. Be aware that our500. analysis might not incorporate the most recent, price-sensitive company announcements or qualitative information. GuruFocus holds no position in the stocks mentioned herein.

This article first appeared on GuruFocus.

Program on NHL’s YouTube channel opens from Stanley Cup Final Media Day

NEW YORK — Stanley Cup Live presented by New Amsterdam Vodka, the live pregame show on the NHL’s YouTube channel, returns to the Stanley Cup Final. Hosted by NHL alumnus Jason Demers and Alexa Landestoy of NHL Network, the show will go live at 6:30 p.m. ET in each host city and will debut at Stanley Cup Final Media Day on June 7.

The hosts will be joined by famous fans and special guests as they preview each game of the Stanley Cup Final on-location in Sunrise, Florida and Edmonton. For more information and updates, follow @NHL and @NHLPR on social media. Stanley Cup Live is produced by NHL Productions.

Fans can tune in today at 11:45 a.m. ET and 1:45 p.m. ET on the NHL’s YouTube channel for a live look inside Stanley Cup Final Media Day. The hosts will be catching up with players from the two Stanley Cup Final teams at Amerant Bank Arena.

The Florida Panthers and Edmonton Oilers will compete for the prestigious Stanley Cup in the opening game of the Final on June 8, which will be broadcast on ABC and ESPN+ in the U.S., and on Sportsnet, CBC, and TVAS in Canada. Stay informed on the Stanley Cup Final by checking NHL.com and following the official #StanleyCup hashtag on social media.

🔹 Florida Panthers vs. Edmonton Oilers

ASHEVILLE – Enter a realm of creativity and eco-conscious wood-crafted whiskey production at a modest distillery nestled within Fletcher’s industrial zone.

Two Trees Distilling Co. showcases an advanced distilling method that crafts top-tier bourbon whiskeys utilizing wood chips rather than the conventional barrel aging approach.

Rebecca Murphy, the operations manager, mentioned that they primarily use in-house toasted and treated wood chips baked in a large-scale oven. According to her, this innovative process accelerates the extraction of flavors and colors that would normally take years to mature.

“Our approach with this revolutionary technology — the whiskey time machine — is to reverse the traditional concept; instead of aging the whiskey in the barrel, we infuse the barrel into the whiskey,” Murphy explained.

Two Trees, located at 17 Continuum Drive, invites adults over the age of 21 to explore its tasting room with a picturesque view into the production area. Visitors can discover the unique barrel-less ageing process and taste various spirits.

The distillery’s offerings include six classic whiskeys and bourbons alongside 15 flavored varieties such as the popular Carolina Peach, all crafted with real sugar and natural flavors.

Additionally, Two Trees produces both a standard and a top-tier 712 Spirits vodka.

Murphy suggests using Carolina Peach with lemonade for a refreshing cocktail or soaking peaches in it overnight for a delectable peach cobbler.

“We wanted this to be like you’re biting into a fresh, juicy, ripe peach and then whiskey on the back end,” Murphy said.

The spring/summer seasonal lineup includes Michigan Cherry, Golden Honey, Candy Apple — a crisp apple and sea salted caramel blend — and Scorched Brown Sugar whiskeys.

The Folklore series features selections like the Wampus Cat, a single malt whiskey finished with sherry-infused wood chips.

Sea Salted Caramel is a fall/winter favorite. Pumpkin Spice and Peppermint are on the horizon for later this year.

The ready-to-drink Old Fashioned that is perfect when served over ice is suitable for all seasons.

Free tastings are available every day, where guests can try six quarter-ounce samples ― five chosen by the distiller and one chosen by the guest.

Cocktails can be bought on site.

Murphy explained that Two Trees’ distillation practices allow them to offer their rye, single malt, bourbon, and flavored whiskeys at affordable prices ― generally $19.95 for a 750-mL bottle. The premium American single-malt, Wampus Cat, is priced at $49.95.

Murphy, an employee at Two Trees for almost three years, mentioned that the distillery was established by childhood friends Keith Mort and Chad Slagle from Black Mountain. The duo started building their business about ten years ago.

According to Murphy, the partners created a new technology capable of distilling whiskey in significantly less time using 90% less wood. Despite their innovation, established distilleries rejected the technology, preferring to maintain traditional methods.

“They decided to launch their own brand to demonstrate the technology’s viability,” explained Murphy.

Murphy added that the company gained momentum when Joe Ford, previously with Asheville Brewing, came on board as the production manager, and the company relocated to a new facility in Fletcher five years ago.

Tim Smith, recognized from the Discovery Channel’s “Moonshiners: Master Distiller,” collaborated to create his wood-fired whiskeys, marking the first commercial offerings from the Fletcher distillery.

The brands Climax and Southern Reserve, encompassing both moonshine and whiskey, continue to be produced at Two Trees.

Two Trees has earned accolades for its distilled spirits, securing platinum and gold Sip Awards in 2022 for its Carolina Peach, Sea Salted Caramel, and Old Fashioned ready-to-drink whiskeys.

In 2023, the Asheville Media Group awarded Two Trees with the Best of Asheville Award for Best Distillery.

Two Trees’ whiskey is crafted from premium grains and water from the Appalachian Mountains, alongside a selection of charred, toasted woods to enhance its smoky and rich taste.

Murphy explained that by using wood chips, Two Trees is able to produce its whiskey in just one week, a significant reduction from the traditional four-year aging process required for six barrels of bourbon.

The company asserts that its innovative, eco-friendly maturation method reduces wood use by 90% and only requires less than 10% of the wood typically needed for conventional barrel aging.

Murphy noted that utilizing wood chips addresses the worldwide shortage of barrels and also cuts down on the space required for aging spirits over lengthy periods.

“This method comes at a much lower price tag. Barrels are expensive,” Murphy said. “There’s not as many folks, especially here in the United States, who are making barrels.”

She mentioned that foregoing barrels decreases the likelihood of facing issues with the whiskey fungus known as Baudoinia compniacensis, which thrives on the sugars from alcohol and arises from barrels during the maturation process. Avoiding barrels also lessens the environmental impact by reducing CO2 emissions.

Used wood chips are repackaged and sold in the tasting room for customers to use in their grilling and smoking endeavors.</(&$gt;

Bottles can be acquired at the distillery or through North Carolina ABC Stores. Two Trees products are available in several states including Florida, Georgia, Tennessee, New York, Michigan, and Wisconsin.

Two Trees offers personalized bottle engraving for Two Trees and Tim Smith spirits.

Where: 17 Continuum Drive, Fletcher.

Hours: 10 a.m.-8 p.m. Monday-Saturday; noon-4 p.m. Sunday.

Info: For more details, visit twotreesdistilling.com and follow facebook.com/twotreesdistilling/ and @twotreesdistilling on Instagram.

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Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at tkennell@citizentimes.com or follow her on Instagram @PrincessOfPage. Please support this type of journalism with a subscription to the Citizen Times.

This article originally appeared on Asheville Citizen Times: Two Trees Distilling nixes barrel-aging with ‘whiskey time machine’