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We are finally drying out, and while it will still be a little chilly out there this weekend, weve got a bunch of events going on you dont want to miss.

CHICAGO – We are finally drying out, and while it will still be a little chilly out there this weekend, we’ve got a bunch of events going on you don’t want to miss.

On Saturday, the Rum Festival returns for its 8th year. You’ll be able to try different kinds of rum and learn more about the alcohol in seminars. Here’s a fun fact: Illinois is one of the largest rum consumer markets in the country. The festival is at the Logan Square Auditorium starting at 1:30 p.m.

If alcohol isn’t for you, on Friday you can celebrate one of Italy’s most favorite foods — pasta! This is in honor of Eataly launching its own pasta line. You’ll be able to taste tradition by walking around the marketplace and trying more than eight kinds of pastas. It will also feature recipes from around the entire country of Italy.

How about some more carbs? There’s a new exclusive food experience called Grilled Cheese Fest! Bucket-Listers is partnering with the cheesiest spot in the city, Cheesies Pub and Grub in Wicker Park. General admission tickets include four samples and VIP tickets include eight. And you get bottomless tomato soup!

Some other events going on: The iconic Beauty Show is back for its 101st year! This weekend, over 21,000 licensed beauty professionals are reuniting for an event that shapes the future of the makeup industry. It will be at the Donald E. Stephens Convention Center in Rosemont.

And the North Riverside Park Mall is hosting a Kids Club event. It’s the Reptile Party! Bring your kids to check out bugs, reptiles, and snakes. The event is on Saturday at 11 a.m.

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by: Tonya Francisco, Marissa Bailey

Posted: Apr 18, 2024 / 10:54 AM CDT

Updated: Apr 18, 2024 / 10:54 AM CDT

The 8th Annual Chicago Rum Fest is back and better than ever this Saturday bringing together rum lovers from all over the country.

Adrienne Stoner, rum community liaison for Maison Ferrand joined us in studio with the details and a preview of what guests can expect.

Saturday, April 20th

Logan Square Auditorium
2539 N. Kedzie Blvd

chicagorumfest.com

Pineapple Daiquiri

2oz Planteray Stiggins’ Fancy Pineapple Rum

.75oz fresh lime juice

.75oz simple syrup

Combine all ingredients in a shaker, fill it with ice, shake vigorously, then double strain into a coupe glass.

Mai Tai

2oz Planteray Xaymaca Rum

.75oz of fresh lime juice (keep the leftover lime hull for additional shaking)

.75oz Orgeat

.5oz Ferrand Dry Curacao *build all ingredients in a shaker, fill with ice, shake with half lime hull, strain over fresh ice into glass, place lime hull and expressed mint bouquet for garnish. Orchid/swizzle optional

Daytime Chicago airs weekdays on WGN-TV from 10 a.m. – 11 a.m.

Δ

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The Hoka Arahi 7 is a stability shoe that you can’t even tell is a stability shoe.

If you’re trying to up your reading goals this year, popular books written by the best literary minds are great to have on your bookshelves.

Thanks to Walmart’s weekly flash deals, now’s your chance to get tons of home goods on a budget.

Nate Oman and his pre-Passover haul. Photo by Courtesy Nate Oman/iStock

By Benyamin Cohen April 18, 2024

At any given point in time, Nate Oman has two bottles of wine in his kitchen, one red, one white. No more, no less. He only uses them for cooking, since he is a devout and lifelong member of the Church of Jesus Christ of Latter-Day Saints, which prohibits imbibing alcohol.

So it may come as a surprise that the day before last Passover, Oman, a 49-year-old law professor at William & Mary University, drove from his home in Williamsburg, Virginia, to Philadelphia to purchase dozens of bottles of whiskey.

And vodka. And gin. And tequila.

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis of the crisis each day.

Also Fruit Roll-Ups, Entenmann’s donuts and a bunch of half-used boxes of breakfast cereal. There may have been some flatbread from Costco. After a while, Oman said, it was hard to keep track of his haul.

He made the 10-hour round trip in his “somewhat battered” black Toyota RAV4 to participate in the annual ritual of Jews selling their chametz, or leavened products, to a non-Jew for the eight-day holiday of Passover, when they are forbidden not only from consuming but also even owning such things. And he is hitting the road again on Sunday, to do it all again for this Passover, which begins on Monday at sundown.

While most observant Jews do these symbolic deals — after all, the transaction is reversed after just over a week — through their rabbis, or online, Oman, a self-described “contract geek” who specializes in law and religion, thought it’d be neat to make the whole thing a little more personal.

He’d learned about the ritual from his friend and colleague Chaim Saiman, the chair in Jewish law at Villanova University, and a member of The Merion Shtiebel, a congregation in a Philadelphia suburb. Saiman set Oman up to purchase all the leavened products from the shul’s 50 families. One congregant, a wealthy hedge fund manager, included in the sale his second home in Israel, which was filled with chametz while he was spending Passover at home in Pennsylvania.

“As I understand it,” Oman recalled, “I had a perfectly valid lease on a really nice apartment in Jerusalem.”

‘Get him the alarm code’

Oman, who teaches classes on business contracts, and the occasional seminar on sovereign debt, understood it perfectly. And he enjoyed every bit of the experience.

Arriving the night before the planned transaction, he stayed at a Hilton hotel so as not to interrupt the Saiman family’s pre-Passover scrubbing and vacuuming. “You don’t want your weird non-Jewish friend to show up in the middle and complicate that,” Oman noted.

The next morning, Oman and a few others gathered in the backyard of Rabbi Itamar Rosensweig, the head of the shul and a judge on the Beth Din of America. Rosensweig called Oman “an ideal chametz buyer” because “he appreciated this interface between ancient law and modern commerce.”

Indeed, he delighted in the details, like when he realized upon reading the contracts that he had the right to walk into congregants’ homes during the holiday and pillage their pantries. “If he wants to access any of the homes,” Rosensweig said in an interview, “I’m duty-bound to get him the key, to get him the alarm code to any of those properties.”

For the purchase, Oman gave the rabbi $200 — in coins, to eliminate any doubt of the validity of paper money in Jewish law — plus a handkerchief, to close a halachic loophole that could potentially negate deals involving money with non-Jews. “That obviously would not be required under Pennsylvania property law,” Oman said.

The backyard handshake, the ancient holiday, the half-eaten Cheerios: It was all special for Oman.

“As a Latter-day Saint you grew up sort of thinking, ‘Boy, we’re really strict,’” Oman recalled. “And then I go to my Orthodox Jewish friends and I always feel like I’m a poser.”

For him, the journey was the physical manifestation of a thought experiment.

And what about the whiskey? Luckily, Latter-day Saints are allowed to own it, just not drink it. Which, of course, he didn’t.

“I’m hugely sympathetic to people who are trying to come up with ways of living pious and faithful lives in the modern world,” Oman told me. “Being able to sort of help, in some little way, people live that kind of life in the modern world was appealing to me.”

The only downside, he said, was the phone call with the rabbi an hour after Passover ended, in which he sold the congregation’s chametz back. “And then,” Oman joked, “I lost my apartment in Jerusalem.”

Benyamin Cohen is the News Director at the Forward. Follow him on Twitter @benyamincohen and sign up for his morning newsletter.

I hope you enjoyed this article. Please consider supporting the award-winning journalism the Forward provides this Passover before your departure.

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שפֿרה־קריינדל לאָווען האָפֿט אַז איר בוך וועט העלפֿן חסידים וואָס האָבן מורא צו מאַכן דעם איבערגאַנג

When considering alcohol accompaniments to caviar, Champagne and caviar are amongst the most revered choices. These two delicacies are celebrated for their luxurious qualities and hence their pairing seems quite fitting. Interestingly, a more commonly chosen pairing for caviar is vodka. This combination likely originated from Russia, where vodka and caviar are renowned products and this pairing is regularly enjoyed. Beyond the geographical commonality, this duo interacts beautifully on taste and texture levels. Chef Matt Baker, the head chef and owner of Gravitas in Washington D.C., recently discussed the ideal way to savour this combination and why it works so well with Tasting Table.

“The combination of vodka and caviar is incredibly lavish and refined,” says Baker. “They pair superbly as the velvety feel of good caviar complements a dry vodka.” The contrasting characteristics of the two create a dynamic flavour palette and textural interaction. The bite of the vodka can be smoothed out by a high-quality, silky caviar. Meanwhile, vodka’s sharp taste stops the caviar from becoming overly rich or dominating. Baker prefers savouring vodka and caviar with a classic vodka martini (mixed with Kettle One) “Use less of the vermouth, and incline more towards lemon zest,” he advises. As a dedicated vodka enthusiast, Baker’s concoction allows the vodka to take centre stage.

Read more: 13 Liquors Your Home Bar Should Have

You might prefer to savor your caviar in its pure form or perhaps you could follow Matt Baker’s suggestion and embellish it with creme fraiche and herbs. For added sophistication, he enjoys serving caviar on a black truffle brioche. Another fun and casual way to enjoy caviar is on a potato chip as the saltiness of the chip adds texture to the mild taste of the caviar. Also, the hearty flavour of the chip complements the vodka nicely.

If you’re not a fan of vodka martinis, you could try drinking the spirit neat for the full impact of the flavors — and this is more traditionally how this combo would be enjoyed in Russia. To get the best results, use a high-quality vodka and make sure everything is extremely chilled. Your bottle and serving glasses should all go in the freezer for a considerable amount of time before serving so you get the coldest results possible. Cold vodka makes for a smoother sipping experience, which is ideal for caviar. Don’t be afraid to splurge on a better-tasting vodka for this.

Read the original article on Tasting Table

Wadi Rum, also known as the Valley of the Moon, offers a breathtaking desert landscape in Jordan that is unlike any other place on Earth.

This protected area is famous for its towering sandstone mountains, vast red sands, and ancient rock carvings.

Visitors come here to experience the serene beauty of the desert and to embark on adventures that are both unique and memorable.

Glamping in Wadi Rum takes camping to luxurious heights.

Nestled in the desert’s silence, modern tents offer all comforts.

Here, nights under a star-filled sky blend with sunrises over rolling dunes.

It’s an experience that lets travelers enjoy nature’s serenity without giving up the conveniences of home, making for an unforgettable stay in the tranquil desert landscape.

A four-by-four tour across Wadi Rum’s Martian-like landscape is an exhilarating experience not to be missed.

These tours allow you to cover large areas of the desert, visiting iconic landmarks such as the Burdah Rock Bridge and Khazali Canyon where ancient petroglyphs can be seen.

The drive through dramatic canyons and across sweeping dunes provides both thrills and unparalleled photo opportunities.

Wadi Rum is not just about stunning landscapes; it’s also home to fascinating history etched into its rocks.

Exploring these ancient petroglyphs gives visitors insight into early human life in this region.

Guides can take you to see these carvings up close, explaining their historical context and significance.

It’s like stepping back in time thousands of years.

For those who love outdoor activities, hiking in Wadi Rum offers an unforgettable adventure.

There are trails suitable for all levels of hikers, leading through narrow gorges and up rugged mountainsides to reveal panoramic views of the desert below.

The hike up Jebel Um Ad Dami, Jordan’s highest peak, rewards climbers with spectacular vistas stretching out into Saudi Arabia.

NonStop Local Digital Journalist

MEILI REVOLUTION TOUR CALIFORNIA

MEILI MONTANA 2023 SUMMER

MEILI REVOLUTION TOUR CALIFORNIA

BELGRADE, Mont. – Actor Jason Momoa will be paying a visit to Belgrade Liquor THIS Sunday, April 21 to meet with fans and promote his Montana-made, Meili Vodka, along with entrepreneur and Meili co-founder, Blaine Halvorson.

Momoa and Halvorson will stop by Belgrade Liquor on Sunday, April 21 from 12:00 to 1:30 pm to take photos with fans and sign bottles of Meili while celebrating their multi-award winning, Bozeman-made vodka.

Momoa is perhaps best known for his roles as Khal Drogo in the tv series, Game of Thrones, and as Aquaman in DC Universe films.

Meili vodka will be available for PRE-SALE as 6-pack cases only, at a discounted price of $134.75. Cases will include 3 signed keepsake bottles and 3 unsigned bottles to enjoy!

In addition, with the purchase of a PRE-SALE case, customers will receive a ‘Golden Ticket’ which will grant them VIP advance line-up for photo-op and product pick-up at the event – meaning less wait time than day-of purchasers!

IMPORTANT TO NOTE: No liquor purchased within the store at Belgrade Liquor can ever leave the store and be brought back inside. – Bottle purchases for the signing must be made either as a Pre-sale or through the purchase line on the day of the event – there will be NO exceptions to this rule.

Pre-sale is not required, however the event is a first come, first served basis. You MUST be 21 and up to purchase alcohol and to attend the event.

At the event, purchases must be completed inside the store before entering the photo-op line. Signed bottles are prioritized for Pre-sale Golden Ticket holders.

Golden Ticket holders will be admitted to the photo-op line beginning at 10am on the 21st. Doors will open at Noon at Belgrade Liquor for day-of Meili Vodka sales and photo-ops.

Individuals are encouraged to reach out to Belgrade Liquor through email at info@belgradeliquor.com to inquire about the Pre-sale case purchase or any other details regarding the event.

Meili officially made its debut last year led by Momoa and Halvorson after an ambitious seven-year journey to create “the only vodka worth sipping straight”. Meili has bagged 9 awards since its launch and the creators are thrilled to celebrate this success with MT fans in Meili’s home state.

It is strongly advised that individuals always drink responsibly and in moderation.

NonStop Local Digital Journalist

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For bourbon enthusiasts, Pappy Van Winkle is a name that represents both excellence and rarity. This renowned brand crafts exquisite whiskey, and any obtained bottle is instantly cherished. If your goal is to acquire such a bottle, this is your ideal guide. In this article, I’ll evaluate and rank the six bottles presently produced by Old Rip Van Winkle to determine the best one. We will also examine the elements that evolved it into a highly esteemed whiskey brand.

These bourbons carry a luxury price tag, particularly in secondary markets. Hence, they will be judged solely based on taste. Individual preferences will be considered, including why a particular whiskey might rank higher on somebody else’s list. Having had the opportunity to savour most of these bottles, along with numerous other whiskeys, equips me to provide a balanced, experience-based ranking. All you have to do now is to join me on this excursion through some of the world’s finest whiskeys.

Learn more: The 27 Best Bourbon Brands, Ranked

The exploration of this superb brand begins with the Van Winkle Special Reserve, affectionately known as the 12-year or “Lot B.” The label Lot B originated when Julian Van Winkle III differentiated the 12-year-old barrels back in 1991. The limited supply of Lot A was rapidly depleted, whereas the higher quantity of Lot B bottles took longer to sell. Owing to the nostalgia now associated, all subsequent bottles were marketed under the Lot B name. It’s essential to note that no whiskey here is substandard. The ratings range from good to fantastic, hence, even though the Van Winkle Special Reserve ranks last, it remains an admirable whiskey.

This 12-year-old bourbon is plenty complex. Despite its extended aging, there’s just a whiff of oak, accompanied by a plethora of orchard fruits and cherries. These fruits are also present on the palate, enhancing the high level of sweetness. The bourbon is not very warm, due to its low proof of 90.4. However, it’s a deliciously smooth concoction finished off with rich caramel, making the tasting an unforgettable experience. The fruity notes carry to the finish and meld with a slight nutty flavor. The tasting notes are slightly lighter than other varieties and lack the same strength, hence the lower ranking. Yet it remains a fantastic bourbon. Get lucky picking it up from your local Costco.

In the whiskey world, age is usually equated to quality. Whilst this holds some truth, the actual scenario is more complex. Unlike Scotch, Bourbon ages in new oak casks, impacting flavor faster. Thus, a 23-year old bourbon will have a more significant oak influence than a similar-aged Scotch. Consequently, the Family Reserve 23 Year expression often divides opinion. If strong wood flavors are not in your tastes, it’s wise to explore other Pappy bottles. This is the reason I didn’t rank it higher.

I have a preference for earthy tastes, but this particular bottle takes it overboard. The expression is instantly recognizable due to its deep amber color that suggests internal complexity. The aroma is not overwhelmingly woodsy, and you can savor cherries amongst other sweet notes. Initially, oak dominates the palate, but as you continue to taste, many other flavors like a strong hint of vanilla crop up. As the tasting progresses, cherry and chocolate flavors come to the forefront. The finish is pleasantly sweet and expectedly long-lasting. While not everyone may enjoy its extreme oakiness, I believe it’s a well-balanced bourbon.

Age is not the ultimate measure of a good bourbon, and this delicious 10-year-old variety is a must-have. The cost does not influence these rankings, but it’s a bonus that this expression has the lowest suggested retail price among all Old Rip Van Winkle bottles. Despite being the youngest on the list, it retains the sophistication and quality synonymous with the Van Winkle brand. This stunning copper-colored bourbon exudes a straightforward yet delightful aroma. Tasting this bourbon is a butterscotch journey, with traces of caramel and a ginger-like spiciness adding intrigue to its aroma.

The palate offers more warmth than the nose suggests. The spice notes evolve, revealing hints of cinnamon and nutmeg. Other earthy flavors like tobacco and nuts are also present. A rich sweetness overlays this foundation, with the caramel tasting especially delightful. Although it doesn’t boast a depth of flavor to rank higher on our list, it emphasizes the familiar bourbon flavors very effectively. This 107 proof bourbon offers a bold character while maintaining the well-loved smoothness of Pappy. It’s an excellent choice if you’re seeking your first bottle of Old Rip Van Winkle. It is generally the most affordable and obtainable bottle, yet remains a delightful pour.

Moving on, we turn our attention from bourbon to rye whiskey. While most bourbons incorporate rye in the mash bill, Old Rip Van Winkle employs wheat instead. This results in the brand’s sole rye whiskey and the only bottle to contain any rye. However, it doesn’t taste like the majority of rye whiskeys in the market. Rye is reputed for lending a spicy kick to the whiskey, but here, it offers a comforting warmth instead. The deep amber coloration, coupled with the immediate hit of clove, cinnamon, and pepper fragrances warming your soul, are balanced by delightful notes of honey, caramel, and vanilla.

These flavors can all be identified on the palate. This whiskey type prompts a wave of robust flavor that enlivens the senses and washes away anything presently occupying your mind. The rye grain is pronounced, providing immense depth without being overbearing. Additional flavors like stone fruits, a subtle hint of smoke, and a nutty touch can be detected on the palate. Despite the high proof and flavor intensity, it remains smooth with a velvety mouthfeel. It falls short of the top two mainly due to its particular taste, which may not appeal universally. However, if you’re a fan of the rye influence in whiskey, you’re bound to adore it.

Deciding on the top two was exceptionally challenging. I eventually concluded that the top-placed expression offered marginally more depth. Yet, this bottle is undoubtedly a strong contender for the world’s best bourbon aged 15 years or less. This bottle enjoys wide reverence among whiskey connoisseurs worldwide. The aroma unveils a variety of enticing notes, predominantly berries and cherries, lending it a fruity essence. Alongside a tastefully sweet profile, you’re also treated to a pleasant cedar fragrance. Sipping this famed bourbon unearths diverse tasting notes within a luxuriant, buttery mouthfeel.

You first get a wave of caramel and vanilla sweetness, which gently ebbs away to unveil its layers of complexity. Flavors of dark chocolate, leather, and roasted nuts dance along your tongue before you get a spicy warmth of cinnamon. Despite its age, the oak influence is relatively subtle and allows this expression to be remarkably smooth. The finish is long, with the earthy wood and spice notes continuing to the end. It’s an excellent bourbon with impressive consistency from one batch to the next. If you can get your hands on a bottle, this whiskey will be cherished on those special occasions.

The immense depth and complexity of this 20-year-old means that it just about secures the top spot. I said above about how the 23-year had a heavy oak influence. This bottle does too, but in a much more subtle way, making it a sure-fire winner for any bourbon lover. Old Rip Van Winkle bottles can sometimes be overhyped but this is a masterpiece of whiskey craftsmanship. It has that stunningly rich color many of these bottles share and that color starts a sensory journey. The next step is the nose, which is intoxicatingly inviting. The vanilla and caramel give it a graceful aroma before you can pick out a rich tapestry of dried fruits, cherries, cinnamon, and oak.

The smell promises an indulgent tasting experience, and that’s exactly what you get. The mouthfeel is rich and refined, allowing you to unveil the layers of flavor gently. Along with the notes on the nose, we get some brown sugar, dark chocolate, and toasted wood. The 20 years of aging give it a depth that doesn’t end there, and you can also enjoy leather, tobacco, and baking spices. The oak provides a rock-solid foundation to the flavor instead of dominating it. This expression is a testament to the artistry of the Old Rip Van Winkle distillery. Whenever you get the chance to taste it, this is a bourbon to be savored and cherished.

With most whiskey ranking lists, I usually consider price and availability. I didn’t do that here, as all Old Rip Van Winkle bottles can be hard to find and difficult to buy at their suggested retail price. Due to this, I only considered the tasting notes of nose, palate, and finish to rank these bottles.

I’ve had the pleasure of tasting most of these expressions over my many years of enjoying bourbon, including tasting different yearly batches. I have also enhanced my knowledge and experience with a wide range of views from bourbon experts and enthusiasts, along with the opinions of friends who have tasted Old Rip Van Winkle. This was to produce a list that, while filled with my opinion and tasting notes, also offers a more rounded view of how good these bottles are.

Read the original article on Tasting Table

Courtesy of WhistlePig

Not long ago, I had the privileged opportunity to attend a special event hosted by WhistlePig in Houston, Texas. The event was an illuminating tasting that featured WhistlePig’s 12 Year Old World Rye, and was conducted by Master Blender Meghan Ireland and Brand Manager, Derek Hamilton. Even though I’m based in Los Angeles, they were kind enough to arrange for my air travel, allowing me to witness one of the most enlightening tastings sessions I’ve had in recent years—a breakdown of their 12 Year Old World Rye. In essence, it was a chance to gain insights into the blending process—although it revealed so much more than that. The evening saw industry individuals gathering and bonding over a New York Sour. The ‘New York Sour’, gets its name from the red wine topping it off. The chance to intimately engage with the three elements that culminate into the magical end product was truly enriching and emphasized the timeless harmonious relationship between wine and whiskey.

Courtesy of WhistlePig

The trio that forms WhistlePig’s 12 Year Old World Rye, ages in American Oak for almost 12 years. However, the final 2-4 months of this aging process occurs in wine barrels seasoned by Sauternes, Madeira, and Port. If you’re unfamiliar with these terms, let me enlighten you. Sauternes is a divinely sweet wine hailing from the Bordeaux region of France. During its production, the Semillon grape develops botrytis—a fungus that helps the sugars to concentrate uniquely by insulating the grape from outer influences. Madeira, belonging to Portugal, is an island located far from the West African coast known for its sweet wines. These unique wines are made through fortification and exposure to heat and sun, creating an irresistible elixir. Lastly, Port is made in Portugal’s Douro Valley, then matures in the humid cellars of Vila Nova di Gaia located across the Douro River from Porto. This is a fortified wine that has resisted trials and time and has been exported globally for centuries. All these wines spend ample time aging in oak barrels, and this was my chance to experience the effects of each on the oak first-hand through the tasting session.

Courtesy of WhistlePig

The final blend of WhistlePig’s 12 Year Old World Rye comes from 63% Madeira aged, 30% Sauternes aged, and 7% Port aged. The Madeira component brought the structure and body, lending some rancio and umami notes. The Sauternes component was definitely softened with a floral and fruit-forward edge. The Port aged component showed the most broad-shouldered, with a pronounced spice and meatiness to it. The old adage rings true, This 12 Year Old World Rye is truly bigger than the sum of its parts. A wine lovers dream, looking for a foray into the whiskey world.

Courtesy of WhistlePig

MK: How did the idea of wine barrel finishing first come up for the 12 Year Old World Rye?

MI: The concept of wine finishing, long utilised in the scotch industry, intrigued our founding Master Distiller, Dave. He recognised the potential in expressing the adaptability of Rye Whiskey through different wine finishes.

MK: Can you elaborate on the contributions of each component to the ultimate blend? Referring to finishes of Sauternes, Madeira, and Port.

MI: The combination of these varietals is captivating. The Sauternes contribute a distinct honey and floral aroma. The Madeira introduces a robust body and pleasurable mouthfeel to the whiskey, further adorning it with hints of roasted almonds and fruity undertones. The Port, on the other hand, deftly asserts itself on the finish, whilst still allowing for the traditional rye spice notes. It introduces delightful dark fruits flavours – think plums and raisins..

MK: Was the blend of the 12 Year Old World Rye crafted keeping a wine enthusiast’s palate in consideration?

MI: While I don’t think we were specifically thinking of wine drinkers we were definitely thinking of those with a bit of a sweet tooth. Rye whiskey is known for being bold and spicy, and one of the goals of 12yr was to create a rye whiskey for people who may be looking for something slightly softer and sweeter. So while not explicitly crafted with the wine drinker’s pallet in mind, we have found that it is the whisky in our portfolio that self claimed wine drinkers really gravitate towards. I think this is in part because 12 Year Old World Rye has that higher perceived sweetness and is more fruit forward than many other ryes.

MK: When you’re drinking wine, what are some regions and grapes you like to get into?

MI: I have just started to really get into the world of wine a little more. I recently took a trip out to Napa and really got an appreciation for both the Napa Cab and Zinfandels.

Click here to visit WhistlePig’s website and learn more

Provided by WhistlePig

More than a month after her son’s disappearance during night out drinking in Nashville sparked a desperate two week search for him, a Missouri mother says he texted her that night and said his drink “didn’t taste good.”

Michelle Whiteid didn’t say what time that text exchange happened, nor did she say whether she’d shared the information with police. But she told NewsNation’s Brian Entin it made her suspicious.

Riley Strain’s mom says he texted her before disappearing that his rum and coke did “not taste good.” It’s one of the new parts of our interview airing tonight on NewsNation at 10pmET. Also — why Riley’s family is very disappointed in his fraternity. All of it at 10. pic.twitter.com/jSwK98ba6l

— Brian Entin (@BrianEntin) April 16, 2024

“Maybe there was something in it that shouldn’t have been,” she said.

Whiteid said her son told her the rum and coke “tastes like barbecue.”

“And I said, ‘Well, you probably shouldn’t drink it then,’” she said “And he goes, ‘It tastes like barbecue’ and I go, ‘Well, that sounds awful’ and he said, ‘It sounds good, but it’s not.’”

Authorities in Nashville are still awaiting toxicology reports from the autopsy on Riley Strain’s body, which resurfaced in the Cumberland River eight miles from where he was last known to be two weeks after his March 8 disappearance, as CrimeOnline reported. Strain and a group of his University of Missouri fraternity brothers were in Nashville for a conference, and they headed out drinking that night.

Upon arriving by bus, they checked into The Tempo Hotel, not far from the nightlife, according to E! Online. They visited Casa Rosa, a bar owned by country music star Miranda Lambert, before heading to Garth Brooks’ Friends in Low Places Bar & Honky Tonk. Around 7:30 p.m, Strain spoke to his mother via Facetime, continuing the conversation through text for roughly an hour afterwards.

Next, the party proceeded to Luke’s 32 Bridge, owned by another country star, Luke Bryan. The bar reported that he consumed one alcoholic drink and two waters before being escorted off the property due to an unspecified breach of their behaviour policy around 9:30 p.m. Security footage showed him being led out, accompanied down the stairs by one of his fraternity brothers, who then returned to the rest of the group upstairs.

Strain’s stepfather, Chris Whiteid, stated that Strain had informed some fraternity brothers that he was “walking back to my hotel.”

“They didn’t think anything about it,” he commented.

Caught on security cameras and a police body cam was Strain, seen initially traversing a parking zone and moving away from his accommodation. Footage from another camera showcased him unsteadily moving across First Avenue North, approximately ten minutes prior to 10 in the night. Engaged in a burglary investigation near the river, a policeman had a short interaction with Strain as he passed. There were no signs of any issues.

The final signal from Strain’s mobile was recorded close to the James Robertson Parkway Bridge above the river, roughly an hour afterwards.

Strain’s acquaintances reported to his parents that they started searching him after returning to the hotel and finding him absent but only informed the police about his disappearance on the following day. Following this, the search operations kicked off. The law enforcement found the recorded videos, recovered Strain’s credit card near the river, and there was no further development until March 22, when an employee working downriver came across a body floating in the water.

The body was identified as Riley Strain. His trousers were missing, something not uncommon for individuals who have been submerged in water for weeks, thus his wallet was not found either. At the time of body recovery, the police stated that the location and time of the discovery were as anticipated.

An autopsy was conducted the next day, and police stated that till now, all the evidence suggested an accident without any instances of foul play. The parents arranged for a second autopsy, which confirmed the same findings. The toxicology results for both autopsies are currently awaited.

In the previous week, a witness surfaced claiming to have seen and spoken to Strain on the night of the incident. However, post a conversation with the police, the witness retracted their statement, asserting that they had mistaken Strain for someone else.

To stay updated with the latest news in true crime and justice, subscribe to the ‘Crime Stories with Nancy Grace’ podcast.

[Image representation: Riley Strain/family handout]

Carbone is one of the hottest see-and-be-seen spots across the country.

Known for their fun vibes and delicious food and with locations in New York, Las Vegas, and Miami, you can count on each of their locations being booked and busy every night of the week.

MORE: Chef Mario Carbone makes his Orecchiette Vito recipe

Chef Mario Carbone dropped by “GMA3” recently to share the crowd-favorite spicy rigatoni vodka recipe.

Ingredients:

16 oz. mezzi rigatoni

24 oz. jar of Carbone Spicy Vodka Sauce

1 cup heavy cream

2 tsp. unsalted butter

Directions:

Bring salted water to a boil in a large pot and cook pasta according to package directions or until al dente.

Meanwhile, in a medium saucepan, combine the Carbone Spicy Vodka sauce with heavy cream. Bring to a simmer over medium-low heat.

Once the pasta is cooked, add the cooked, drained pasta to the saucepan. And toss to coat.

Add the butter and stir everything to mix together. Heat for an additional two minutes.

Taste and adjust seasoning with kosher salt.

Plate, serve and enjoy!

Learn to make the iconic Carbone spicy rigatoni vodka pasta originally appeared on goodmorningamerica.com