Liquor-articles 1866

There’s something refreshing about being the fresh face in town. Especially when all eyes are on you, curious to unravel what sets you apart. What is your unique factor?

Well, I’m more than willing to shed some light on this mystery by sharing my top 10 dearest bourbon whiskeys of all time. It might be ambitious, but I’m ready for the challenge.

Just to set the stage, I’ve been a bourbon enthusiast for more than a decade and this has been my profession for the last four years. In this timeframe… let’s just say my bourbon encounters can’t be counted. My experiences range from tasting straight from the barrel at Buffalo Trace Distillery, witnessing the first exclusive American whiskey auction at Sotheby’s, to sipping on the edge of the Grand Canyon with Uproxx’s prior whiskey critic Zach Johnston. My journey has spanned the width and breadth of this nation, hunting for the most superior bourbon.

A word of caution, you might need to go to great lengths for a single taste of some of the gems on this list. While scarcity does not necessarily make a bourbon outstanding, when it comes to the whiskeys mentioned below, they are definitely elusive. For instance, one of them was notoriously dubbed “the best bourbon you’ll never sip.” Regardless, as a whiskey critic, I’ve been fortunate enough to taste each of them more than once, and I can vouch for the fact that the risk (to your pocket) is fully justified by the delight they offer.

Here’s my list of 10 bourbons that I think are simply the best.

ABV: 53.8%

Average Price: $1,300

The late Al Young is one of the most famed names ever tied to the Four Roses brand. The Kentucky Distillers’ Association Hall of Famer was honored with his own limited edition expression for his 50th anniversary with the brand in 2017. Among Four Roses connoisseurs it’s considered some of the best whiskey they’ve ever bottled.

Limited to just 10,000 bottles, it’s also one of those special releases that send the secondary market into a frenzy as fans try desperately to purchase the dwindling number of unopened bottles.

Tasting Notes:

Nose: The aromas of honeysuckle and fruit parfait are accented by a sprinkle of cinnamon and sweet leather, which is the primary indication that there is some older bourbon in this blend.

Palate: The liquid is immediately lush with bright fruits, think apricots and pears, along with some vanilla bean ice cream and a gentle backbone of oak and mellow spices.

Finish: The honeysuckle and fruity notes linger on the back end of every sip and they’re joined by a healthy dose of allspice making for a long-lasting, albeit mellow, finish reminiscent of caramel-drizzled fried apple pie.

Bottom Line:

After trying Al Young 50th Anniversary Limited Edition Small Batch on several occasions (and being one of the lucky few to own a bottle) it remains my standard bearer for how excellent Four Roses bourbon can be. The ABV isn’t overwhelming but it delivers flavor in spades which is proof positive that bourbon doesn’t need to be big and bold to remain full of flavor.

ABV: It varies by release.

Average Price: $2,500

Since its advent in 2018, King of Kentucky has marked an annual release from Brown-Forman that magnifies their finest well-aged stock. As these expressions are dispersed as single barrels, slight variations among them can be anticipated. However, those in the 14-15 year age bracket are truly the cream of the crop. This highly in-demand bourbon was forged to commemorate its fused whiskey predecessor of the same name originally crafted in 1881.

Tasting Notes:

Nose: The presence of cinnamon bark and figs is notable, yet the rich leather and luscious black cherry notes are the true spectacle.

Palate: A strong hit of well-tanned leather and barrel char wraps around the taste buds before the emergence of tart cherries, fig, and dark chocolate. This drink strikes as incredibly complex and rich from the very first taste, demanding your full attention to each flavorful layer. Notes of sticky caramel, coconut rice pudding, and bursts of Aleppo pepper flakes are also often present.

Finish: Is it enduring? Absolutely, but you’ll find yourself wanting to remain silent to thoroughly appreciate the lingering sweetness long after you’ve finished enjoying it.

Bottom Line:

The King of Kentucky stands proud with the unabashed potency of its palate presentation intertwined with a richly intoxicating aroma. It embodies everything there is to adore about robust, high-proof, matured bourbon. It’s not just an overused phrase to say such bottles are worthy of a king.

ABV: 50.5%

Average Price: $10,000

Eagle Rare 25, which was first released by Buffalo Trace Distillery in 2023, represents the pinnacle of their celebrated Eagle Rare Bourbon lineup. To create this whiskey they took barrels that were initially earmarked for their Double Eagle Very Rare expression and began aging them in the experimental Warehouse X for an additional 5 years starting in 2018.

Tasting Notes:

Nose: The initial aroma presents cocktail cherries, caramel in its gooey form, and a strong offering of freshly cracked black pepper. The overwhelming but elegant scent of oak rounds out the sensory experience, signalling a well-aged whiskey.

Palate: Offering a grandiose mix of berries – with raspberries and blueberries taking the lead – the palate also teases you with brown butter and candied ginger. The sweet oak, which maintains a subdued presence, forms the base of the profile.

Finish: While the finish may not lay claim to being the lengthiest, it brilliantly integrates the mellow spice with brown butter and the fruity flavors. This allows each sip to gently fade away from the palate.

Bottom Line:

Eagle Rare 25 stands out due to the unique aging process implemented by Buffalo Trace Distillery. This method diminishes the influence of harsh and tannic notes while allowing the development of more pleasing flavors achievable only through maturity. The result is an outstanding whiskey with its own inherent merits, even more noteworthy for maintaining a significant brightness, despite its advanced years.

ABV: 71.9%

Average Price: $600

Rare Character has been producing exceptional whiskey since they began in 2021. Their initial series of releases introduced a probable top-performer of their bourbon range – Obliteration. Restricted to a mere 36 bottles, this 14-year-old hazmat bourbon of undisclosed origin was swiftly sold out upon its initial online release. The curiosity it stirred has since escalated into fervent approval by those brave enough to uncork and taste the contents of those bottles.

Tasting Notes:

Nose: Be cautious, the initial greeting of this whiskey’s aroma is the pungency of ethanol. However, once you become familiar with the ABV, you’ll find aromas of peanut brittle, delectable dark chocolate, and savory cooked dates wafting out of the glass for your approval.

Palate: The robust heat of this bourbon might sting at first approach, but once your taste buds acclimate there is an opulence of sticky caramel, syrup-like black cherry, tobacco leaf, and a freshly oiled leather flavor; similar to the taste you might have during the first game of spring training.

Finish: This bourbon provides as lengthy of a finish as one can anticipate. Savor it as baking spice erupts and the tiny particles of flavor collide with chunks of rich sweetness, causing a chain reaction you can still taste after 20 minutes.

Summary:

Rare Character Obliteration is a heavy-hitting bourbon that doesn’t hold back. Its rich complexity promises to surprise and overwhelm your taste buds in equal parts.

Alcohol by Volume: 57.4%

Typical Cost: $6,000

Who’s the most renowned name in the world of bourbon? You may think it’s Pappy Van Winkle. But there’s another equally renowned name – Stitzel-Weller. Its fame came from the amazing whiskey that Julian Van Winkle created for his Pappy range. However, Julian was not the only one who discovered a place for this mighty liquid. Marci Palatella entered the scene and founded the Very Olde St. Nick brand, specifically for overseas markets in the late 1980s. A particular 114.8 proof, 15-year old version is believed to have been bottled between 1988 and 1991 by Julian Van Winkle III himself, adding an interesting dimension to the story.

Tasting Notes:

On the Nose: The first impressions are sweet, with whiffs of dried cranberries and toffee, shortly followed by warm notes of vanilla and toasted oak. It’s like the captivating aroma of campfire roasted marshmallows that have just turned light brown, sandwiched between two layers of graham cracker.

On the Palate: You are first struck by the oily viscosity. But this is swiftly followed by an outpouring of lush and sophisticated flavours. Cocktail cherries, bourbon balls, butterscotch, and boozy vanilla blend perfectly with the subtle undertones of clove and walnuts.

Finish: The finish clings to your palate and picks up a bit of maple syrup, black pepper, and a flaky croissant note that really ups the ante providing a notable butteriness to each sip that helps to hold the disparate parts together.

Bottom Line:

Dusty bourbons are often heralded for exhibiting a level of richness that isn’t matched by today’s offerings. Simply put, old Stitzel-Weller bourbon is the finest example of this. Look for the bright cherry and butterscotch notes to be particularly unique when compared to contemporary expressions then settle in for the decadent finish – another hallmark of what the best vintage bourbons can offer.

ABV: 45.8%

Average Price: $5,300

In 2012, a writer referred to A.H. Hirsch’s 16-year “Gold Foil” as “the best bourbon you’ll never taste.” Since then, its legend has grown. It was initially distilled at Pennco Distillery, but surprisingly, Adolph H. Hirsch, the man who ordered the whiskey, never bottled it. Instead, Julian Van Winkle III undertook this task in 2003, spurred on by liquor store owner Gordon Hue. There are numerous legendary releases of A.H. Hirsch bourbon. However, the 16-year gold foil version had the most widespread release (2,500 cases). As a result, it elevated the brand’s popularity and led to an entire book praising its scarcity and superior quality.

Tasting Notes:

Nose: Pervasive aromas of salted caramel, golden raisins, and a generous dash of nutmeg are evident. With a little time, these merge with a well-aged oak scent and a hint of vanilla custard.

Palate: Despite its moderately mild proof, it is the concentration of flavors on the palate that instantly stands out. On the tip of the tongue, the taste of custard and golden raisins asserts itself, accentuated by salted caramel, a hint of sweet oak, and generous sprinkles of nutmeg in each rich sip.

Finish: Balance is the key aspect here, each flavor allowing for a medium-length finish instead of a drawn-out experience, enticing even more visits to the glass (and the bottle) as its understated elegance is appreciated.

Final thoughts:

Distinct from the typical, hard-hitting bourbons of today, A.H. Hirsch 16 Year instead shows off the precision of a flawlessly functioning machine. A luxurious flavor profile that instantly amazes and a medley of scents that display perfect balance, this bourbon truly embodies the principle of “less is more”. Finding it at its originally suggested retail price of $45 may prove to be a challenge though.

ABV: 57.1%

Average Price: $6,000

The current Michter’s Distillery is overseen by President Joe Magliocco. He employed some of the industry’s top experts from the get-go, all with a singular goal – to produce the finest American whiskey. In terms of America’s native spirit, Michter’s 20-Year Kentucky Straight Bourbon could arguably be seen as the brand’s most triumphant achievement.

Tasting Notes:

Nose: Indeed, this is mature bourbon at its finest. It features classic elements like black cherry sweetness, deep leather aromas, and refined oak – deviating little from these traditions.

Palate: Consistency is key with Michter’s 20 – it offers a straightforward sip with dominant flavors of black cherries, leather, and mature oak. Hints of clove and black pepper also lurk along the edges, accompanied by sweet nuances of butterscotch and vanilla extract for added complexity.

Finish: The long-lasting finish allows the alternate flavors to take a step back, spotlighting the three main flavors. Their richness is quite impressive and leaves a lasting impression.

Final Thoughts:

Featuring a blend of sourced bourbon that is painstakingly mingled and undergoes a proprietary filtration process, Michter’s 20 might just be the quintessential bourbon. Full of rich oak, mature leather, and black cherry, this is the whiskey above all others that demonstrates what well-aged bourbon should taste like.

ABV: 51.1%

Average Price: $1,400

Imagine, if you will, a time when Jimmy Russell isn’t playing a pivotal role in the Wild Turkey brand. It’s that very (harrowing) thought that inspired this limited edition which was comprised of 23 hand-selected barrels that Eddie Russell set aside in 1998. The idea was that they would eventually be bottled as a tribute to his dad Jimmy on the eve of his retirement. Well, 15 years later those barrels had reached the peak of their maturity but Jimmy wasn’t going anywhere. The barrels were dumped into steel tanks to preserve their flavor before being bottled and released in 2015. Despite its limited quantity and what was then an eyebrow-raising asking price of $250 the 2,070-bottle batch sold out quickly and is commonly cited as the very best bottle of Wild Turkey ever sold in America.

Tasting Notes:

Nose: Wild Turkey at its peak, encapsulating a generous portion of allspice and apple pie spices (dominated by nutmeg and cinnamon), coupled with stewed red apples and a plethora of sticky caramel.

Palate: The red apples in the scent morph into a black cherry flavor on the palate, creating a deeper sweetness that fuses with the apple pie spices and introduces a hint of vanilla ice cream. The hint of oak anchors all these flavors, helping them fully bloom without overshadowing each other, thereby creating a perfectly balanced symphony.

Finish: The finish sees the oak flavor strengthen, forming a backdrop for the baking spices to come to the fore. It has a lingering aftertaste, allowing for a pleasurable deconstruction of each layer of its flavor.

Bottom Line:

Russell’s Reserve 1998 doesn’t just define a typical Wild Turkey bourbon, but it also escalates its archetypal flavors to the highest level. Moving delightfully towards the darker side of the sweetness scale, it encapsulates a complexity that its single-barrel version only dares to indicate but never absolutely attains.

ABV: 50%

Average Price: $7,000

Julian Van Winkle III is a familiar face to us, but the hallmark brand of his grandfather, Julian “Pappy” Van Winkle’s Stitzel-Weller Distillery, was Old Fitzgerald. Stitzel-Weller-produced whiskey made its way into bottles of other brands throughout the years, commanding exorbitant prices in auctions, but nothing surpasses their own reserves. In 1964, Old Fitzgerald bottles aged for a minimum of 12 years were graced with the “Very Very Old” label. For the money, these are unarguably the finest wheated bourbons ever concocted.

Tasting Notes:

Nose: The first whiff reveals the essence of candied walnuts, honey, and faintly musty oak. With a little aeration, the honey scent develops further complexity, complemented by a hint of orange peel, an abundance of brown sugar, and a subtle trace of leather.

Palate: Savouring the first sip, this phenomenal bourbon unfolds layers of candied walnuts and sweet oak across the palate, yielding bursts of clove and nutmeg at the roof of the mouth. Its oily and viscous texture allows the flavors to firmly root on the palate, maturing slowly over time.

Finish: Again, the finish benefits from its robust viscosity which holds all of the rich, sweet notes close and allows the earthy flavors of oak and leather to provide a superb balance on the back end.

Bottom Line:

With remarkable balance and considerable gusto, Very Very Old Fitzgerald 12-Year bourbon is a pure delight from start to finish. When it comes to wheated bourbons there are none finer as this Stitzel-Weller-produced bottle puts them all to shame. The Pappy Van Winkle of today is merely a shadow of what the man himself was producing, and that says it all right there.

ABV: 53.5%

Average Price: $1,800

While Russell’s Reserve 1998 may hold the title of being the best Wild Turkey bourbon ever sold in America, the Wild Turkey 14-Year Master Distiller Selection holds the title globally. Notably, this selection was primarily reserved for the Japanese export market. Bottled at 107 proof, it was limited to approximately 6,000 bottles. At its release, it was said to reflect “Jimmy Russell’s vision of the ultimate bourbon.” One sip of it justified this claim.

Tasting Notes:

Nose: In contrast to the Russell’s Reserve 1998, known more for its dark sweetness, the Master Distiller Selection is marks a perfect balance, accommodating the influence of oak, more delicate baking spices like nutmeg and clove, and semi-sweet aromas such as chocolate wafers and hazelnut.

Palate: Dark chocolate and haznut gently wash away to reveal apple chips, butterscotch, and a faint touch of rosemary. Oak is evident but not overpowering which leaves enough room for those subtle spices from the nose to make themselves heard.

Finish: Absolute harmony between the subtle spice notes, semi-sweet flavors, and the earthy oak influence linger long after the last sip making for an awe-inspiring finish.

Bottom Line:

Come for the depth of flavor but stay for the way Wild Turkey 14 Year Master Distiller Selection remarkably balances everything that makes bourbon great. After I first tried this bourbon I tirelessly sought out a bottle of my own and paid a mint at an auction house to do so. While I rue the last-minute bidder who pushed the price of this bottle north of my ordinary bourbon budget, this is anything but ordinary bourbon. Wild Turkey 14-Year Master Distiller Selection is the best bourbon I have ever had the pleasure of sipping.

The cabinet minister who oversees Alberta’s liquor industry has asserted that he will not introduce minimum prices for alcohol on store shelves, though he has refrained from indicating what other alterations might be in the pipeline.

“We have no intention of intervening in any way between the retailer and the consumer. We’re not going to be putting in place any minimum pricing,” stated the Minister of Service Alberta, Dale Nally, to the media on Tuesday at the legislature.

“This is all about social responsibility, and the people of Alberta have made their position very clear.

“I am not in a position to make predictions as to what might happen in the future.”

Nally’s comments were made the day after he criticized four-litre plastic vodka jugs priced at $49.95, which were on sale in Edmonton.

Nally stated his belief that selling vodka at such a price was inappropriate. He further noted that if a currently proposed bill is passed, it would give him the explicit power to regulate liquor prices and scrutinize the system to ensure pricing which promotes responsible consumption.

His comments were a response to social media images that were widely shared over the weekend, depicting large vodka jugs produced by a local Edmonton business, T-Rex Distillery. These jugs were produced exclusively for sale at Super Value Liquor stores.

In defense, Super Value claimed that they had reduced the price of the jugs from $60 to better cater to customers who wanted to purchase in bulk and save money.

Following Nally’s voicing of his apprehensions on Monday and his discussion on possible interference, T-Rex made the announcement that despite the varied response to the jugs, production would be ceased.

Sunny Bhullar, co-owner of Super Value Liquor, relayed to The Canadian Press on Tuesday that the jugs’ special sale price would be discontinued by the end of the day.

“Even though we continue to have stock, we’re going to halt the discounted price given the viewpoint of the minister,” Bhullar shared.

As per present regulations, the supervising territorial agency, in this case known as Alberta Gaming, Liquor and Cannabis or AGLC, dictates the wholesale price retailers must shell out for merchandise.

T-Rex, however, said the agency doesn’t provide rules or guidelines on how a product should be priced on the shelves.

“Albertan craft distilleries have suffered from a lack of responsible pricing for a while now and, in fact, there are multiple distilleries out there that are selling their spirits even cheaper than T-Rex,” the company said in a statement.

The distillery also criticized AGLC for removing a rule a few years ago that required distilleries produce at least 80 per cent of their products in-house.

T-Rex said the removal of the rule forced them, and others, to lower prices to stay in business.

On Tuesday, Nally committed to keeping the status quo.

“That 80/20 rule was reduced as a red-tape initiative to help small business and to spur investment, and I would suggest that it worked. So we’re not looking at changing that,” he said.

Rum Stripe’s partnership with GenXS for this year’s carnival created remarkable memories.

The Road March on Knutsford Boulevard leading to the post-carnival bash at Big Wall on Hope Road made this year’s carnival an unforgettable one.

GenXS celebrants, wearing striking costumes, were the center of attraction while savoring their go-to Rum Stripe beverages against the lively soca and dancehall tunes resonating in the New Kingston streets.

As the temperatures climbed, the carnival-goers’ energy surged, leaping alongside the Rum Stripe labelled truck and buses packed with eager patrons, flags, and shirts.

History and education infuses everything Dad’s Hat does since opening almost 15 years ago.

Herman Mihalich and John Cooper at their Dad’s Hat distillery / Photography by Todd Trice

Sometimes when Herman Mihalich is giving tours of Bristol distillery Dad’s Hat, he’ll sprinkle some historic knowledge onto the group. He might say, “Hey, did you know there were something like 200 whiskey distilleries in Pennsylvania before Prohibition?” Or maybe, “Pennsylvania really is the birthplace of American whiskey.”

“They’re like, ‘Oh, we had no idea,’” says Mihalich. “‘We thought whiskey started in Kentucky.’”

Mihalich’s commitment to education at Dad’s Hat has been present for the past 15 years, crafting the finest rye whiskey in the state. This rye is characterized by its grassy, peppery notes, making it ideal for enjoying straight or in classic cocktails like the old-fashioned or Sazerac.

Living above his family’s bar in Monessen, south of Pittsburgh, as a child, Mihalich seemed destined for Dad’s Hat. His grandfather often tasked young Herman with pouring him some rye whiskey. “I still remember the smell,” he nostalgically shares. Not far from home was the former location of Gibson Distillery, once the largest rye whiskey distiller globally. In 2006, after reading a New York Times article on rye’s resurgence, Mihalich – a chemical engineer at the time, was given 10 different rye whiskeys by his wife as a Christmas gift. This sparked his interest in contributing to rye whiskey’s revival.

Dad’s Hat Pennsylvania rye whiskey

The mid-20th century experienced the decline of rye due to the popularity of bourbon and single-malt scotches, along with the dwindling of Northeast distilleries, rye’s original habitat. Regardless, Mihalich and former Penn fraternity brother, John Cooper, were resolved to resurrect its prominence.

The two soon quit their jobs, drove 700 miles to take classes at Michigan State’s artisan distilling program, and built a business model. They tested old Pennsylvania rye recipes and learned to get choosy about yeast strains. When Kentucky and Indiana distillers told them it would be impossible to find good American rye grain to use, the unfazed duo headed back to Pennsylvania and teamed up with Bucks County farmers to grow it.

“I enjoy the fact that we had a part to play in bringing rye whiskey back to its historical home,” Mihalich says. Make that all of us.

 

Published as “Hat’s Off” in the April 2024 issue of Philadelphia magazine.

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An Alberta distillery is suspending production of its 4L plastic vodka jugs in response to its image of discounted sales becoming an online frenzy and consequently, a political discourse.

According to a press release to Daily Hive, T-Rex Distillery located in St. Albert has decided to discontinue the production of thevodka jugs. This decision comes in the aftermath of comments and feedback from the Minister of Service Alberta and Red Tape Reduction, Dale Nally.

The jugs clad in yellow labels and marketed as “value” vodka, were available for a discounted price of $49.95 at the Super Value Liquor in Mill Woods. Lauren Boothby, city hall reporter with the Edmonton Journal, posted a picture of the jugs on X on Friday night which has so far garnered well over eight million views.

pic.twitter.com/7Qy49gEzsn

April 6, 2024, was when Lauren Boothby discussed the following on Twitter (@laurby): Source

In Edmonton, Minister Nally expressed his concern to reporters about the sale of 4L jugs. He stated that he would willingly use his authority to address this issue in a forthcoming bill.

Despite the jugs’ compliance with AGLC regulations, Minister Nally mentioned that the prices set were inconsiderate.

He added that the disregard for the spirit of Albertan, who believe in sensible pricing, was the real issue. “This is where the dispute arises,” Nally said.

According to T-Rex Distillery, they have been filling and selling 4L jugs without any issues for approximately a year now. Furthermore, the Alberta Liquor, Gaming, and Cannabis (AGLC) have reviewed and approved the jugs, including their pricing.

The distillery also mentioned that there have been no communications from the AGLC, the Government of Alberta, or Minister Nally on this matter.

The product that has been photographed at Super Value Liquor is a private-label product. This product was designed and bottled specifically for this particular customer, adhering to the price that they requested,” the Distillery stated.

Generally, the AGLC does not provide any rules or guidelines about product pricing.

Public response to the jugs is rather divided, some raise alarms, while others laud the jugs for being innovative and practical, the Distillery added.

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by: Dean Richards, Andrew Smith

Posted: Apr 8, 2024 / 07:07 PM CDT

Updated: Apr 8, 2024 / 07:07 PM CDT

OAK BROOK, Ill. — The legendary Dan Aykroyd is bringing Ghostbusters to a cocktail glass with a new vodka venture.

He spoke with WGN’s Dean Richards.

Get Dean’s reviews and A-List interviews delivered right to your inbox. Sign up for Dean’s Downloads weekly newsletter. You’ll also get his Dean Cooks recipes too!

You can watch the interview in the player above.

Δ

Copyright 2024 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

National Pet Day is the perfect time to spoil your cat with gifts. Find the best gift for your cat in our curated list.

Just because you have a small outdoor area or patio doesn’t mean you can’t transform it into a relaxing space. And it doesn’t cost a fortune.

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Wonderland Distilling Co. crafted a blend of whiskeys in partnership with the veteran-focused nonprofit Folds of Honor, a scholarship foundation for families of fallen service members. Since 2007, Folds of Honor has awarded more than 52,000 scholarships totaling nearly $244 million. In 2022, the organization expanded its mission to America’s first responders, including police, fire, EMTs, and paramedics.

MUSKEGON, MI — A partnership between a local distillery and a national scholarship fund is crafting something special for family members of fallen service members and first responders.

Wonderland Distilling Co. in Muskegon has been selected as a partner for Folds of Honor, the national nonprofit operating American Dunes golf course in Grand Haven.

If you purchase a product or register for an account through a link on our site, we may receive compensation. By using this site, you consent to our User Agreement and agree that your clicks, interactions, and personal information may be collected, recorded, and/or stored by us and social media and other third-party partners in accordance with our Privacy Policy.

Wonderland Distilling Co., at 1989 Lakeshore Dr. in Muskegon’s Lakeside Business District, is working with veteran-focused nonprofit Folds of Honor to release a special Michigan whiskey blend that will fund scholarships for family members of fallen service members and first responders.

MUSKEGON, MI — A partnership between a local distillery and a national scholarship fund is crafting something special for family members of fallen service members and first responders.

Wonderland Distilling Co. in Muskegon has been selected as a partner for Folds of Honor, the national nonprofit operating American Dunes golf course in Grand Haven.

If you purchase a product or register for an account through a link on our site, we may receive compensation.

By using this site, you consent to our

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A student from St Andrew’s University received a £1,000 fine for pursuing another student with a knife.

Ewan Harvey faced his sentencing at Dundee Sheriff Court located in Scotland where the previous day it emerged he had also gushed vodka into his flatmate’s eyes and instigated a fire in her room.

A restraining order has been put in place which prohibits Harvey from contacting the student and his prior room-mate, identified as Amanda Meum, for a period of five years.

Harvey acknowledged having a solid bond with Amanda but rebuffed any assertions of them being a couple, stating he was in a durable relationship with another woman.

‘He did not. Ewan started chasing her round the table with the knife. Ewan was a bit off-kilter, likely part of the persona he was attempting to exhibit. It was intense and frightening.

‘Amanda was concerned but tried to maintain composure amid the situation. Anxious laughter could be heard. The table wasn’t large. He went around about four times, then held the knife to her throat. It was nearly a centimetre away. It wasn’t in contact with her but was dangerously close.

‘I believe he then placed the knife on the table as everyone was demanding him to put it down. He was unstable. That incident seemed much more intense than a simple joke.

‘We were taken aback. It was a cause for concern as it posed a threat to everyone’s safety.’

Sebastian Flame, a postgraduate from the Business School, expressed his initial perception of Harvey’s actions being purely boastful. However, alarm grew as Harvey refused to relinquish possession of the knife he was brandishing.

Harvey was queried by his housemates about striking marks on Amanda’s lower limbs, added Mr. Flame.

According to Mr. Flame, ‘Amanda, positioned on his lap, echoed our sentiments – pleading him to cease his actions and to pass the knife over to her.’

The defendant, a majoring in Geographical Sciences and visibly distressed upon listening to the charges levied against him, alleged himself as a scapegoat, targeted by several of his co-habitants.

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Sheriff Eric Brown said: ‘I was not impressed by your evidence which I considered to be unconvincing and self-serving.

‘I did not consider your evidence to be credible or reliable and nothing said by you in your evidence caused me to have a reasonable doubt about the Crown case.’

‘The position of your defence is that the Crown witnesses have conspired and, in effect, fabricated or embellished evidence and have been telling lies.

‘I believed their evidence.’

Harvey was previously found guilty of acting in a threatening or abusive manner because of chasing his flatmate with a knife, putting the knife near her throat and also throwing it and stabbing it into a table.

The student was also found guilty of assaulting his flatmate by pouring vodka in her eyes, pushing her into a wall, throwing a glass bowl at her and placing her in a chokehold as well as pushing her and kicking her.

He is also guilty of ‘culpably and recklessly’ setting fire to an empty chocolate box in his flatmate’s room.

Get in touch with our news team by emailing us at webnews@metro.co.uk.

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Rum was born in Barbados many decades ago. There is an inherent tropical quality in cocktails crafted with this spirit, thanks to its place of inception. Today, every major sugar-producing nation makes its own rum. As a result, rum-based cocktails have evolved, becoming more innovative across a large range of regions.

Each place rum has reached has produced a unique portfolio of drinks. Local ingredients, influences, and legacies all contribute to the flavor. Perhaps you fancy German grog, rum with a fascinating naval history. Or maybe the Buenos Aires zombie, rum served in an Argentinean monument, is more your speed. Whether you’re traveling or just want a taste of the world, we’ve got you covered. Enjoy these 15 rum cocktails from around the globe and fall in love with this versatile spirit.

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

When discussing Japanese alcohol, sake, whiskey, and shochu probably spring to mind first. However, there’s another spirit you should consider: rum. The reason? The Rum Martinez, an exceptional Japanese drink.

The Martinez cocktail’s mother version is said to have inspired from Manhattan and it’s largely considered the predecessor to the martini. Traditionally, Martinez is a mix of gin, vermouth, Luxardo maraschino liqueur, and bitters, garnished with an orange twist. A celebrated Japanese bartender, Takumi Watanabe, creatively substituted gin with rum and suggested various alterations in garnishing and bitters amount, thus giving birth to Rum martinez. This Japanese cocktail, intriguingly, is usually served with a cigar. It serves a perfectly sippable example of the beauty of innovation in traditions.

As one would expect, many satisfying and noteworthy rum cocktails originate from tropical destinations. The Ti’ Punch cocktail marks one such creation hailing from the French Caribbean islands of Guadeloupe and Martinique where it’s nationally recognized.

The Ti’ Punch is as simple as it gets with only three ingredients: rhum agricole, sugar cane, and lime. Now, rhum agricole is basically rum made from fresh sugarcane juice, as against the popular molasses variant. The flavor of rhum agricole bears a grassier and fresher touch compared to its molasses counterpart.Rhum agricole is a type made from fresh sugarcane juice.

As the national cocktail of Guadeloupe and Martinique, Ti’ Punch is best enjoyed in the region itself. However, if a trip to these French Caribbean islands isn’t on your calendar anytime soon, worldwide spirit-producers also make Rhum Agricole, offering you the privilege to recreate and enjoy Ti’ Punch in your own living room.

While the Jungle Bird cocktail may be moderately known in the United States, its roots can be traced back about 10,000 miles from the U.S to Malaysia, particularly its capital city, Kuala Lumpur.

The Jungle Bird is largely thought to have been first served at the Kuala Lumpur Hilton, credited to Jeffery Ong. Rumor has it that the beverage was initially presented in a porcelain bird-shaped container, thus coining the name. Introduced in the 1970s, this iconic rum concoction has since experienced numerous makeovers and fluctuating popularity levels, but it is far from being forgotten.

Key ingredients for a Jungle Bird include rum, demerara (or sugar cane) syrup, pineapple juice, lime juice, and Campari. The difference in the ultimate taste of the cocktail can be highly influenced by the proportions of these ingredients, the choice of garnish, and the type of rum used. Certain recipes recommend blackstrap rum, whereas others favor Jamaican rum. While a pineapple slice is a standard garnish, we at Tasting Table contend that the ultimate Jungle Bird is not complete without an Amarena cherry.

Originating from Puerto Rico, the Coquito is another extraordinary rum cocktail you should consider adding to your list. The word ‘Coquito’ means ‘little coconut’ in Spanish. However, don’t let its name deceive you; this cocktail is more than capable of stealing the spotlight at your holiday gatherings.

The Coquito, as its name signifies after translation, is a cocktail based on coconut. The fundamental ingredients of this beverage are coconut milk, coconut cream, sweetened condensed milk, and Puerto Rican rum. It is also the traditional drink consumed during Christmas in Puerto Rico. The added touch of flavors usually obtained from nutmeg, cinnamon, and vanilla gives the drink a holiday vibe. The Coquito can be equated to another festive drink given the notable similarities – the Puerto Rican eggnog.

The exact origin of the Coquito is muddled, however, it undeniably forms a core part of the Puerto Rican cocktail tradition. Regardless of the season or the location being around the vicinity of San Juan or your home, savoring the Coquito provides a spirited glimpse into the taste of Puerto Rico.

Concocting a regional rum cocktail does not always need to be a time-consuming affair. The perfect examples to validate this statement are the delicious rum punch drinks originating from the southeast coast of the United States, particularly the regions extending from Louisiana to Florida. A significant variety of this classic beverage can be seen in this region. A great example is the Flora-Bama rum punch, which transports the drinkers directly to the beach with its tropical, sweet, and alcoholic composition. The punch starts with the usual combination of light rum, spiced rum, and Malibu or another kind of coconut-flavored rum, followed by an addition of orange juice, pineapple juice, and grenadine. The drink is ultimately adorned with a cherry and a slice of orange.

Gator Bite rum punch steers the drinkers to an even more captivating flavor. Commencing with a familiar base of spiced and light rum along with orange and pineapple juices, this blend also introduces satsuma syrup for a distinct touch of the Bayou flavor. The Southern U.S. rum punches’ beauty lies in their delicious taste, whether individually prepared or batched. The extensive range of variations available also makes it a flexible cocktail to customize it according to your preference.

Poncha is a beloved cocktail of rum enthusiasts. It originates from a Portuguese island off Africa’s northeast coat known as Madeira. The island is also renowned for its outstanding dessert wines, but Poncha provides a distinct competition to these wines.

Like numerous other rum cocktails worldwide, the mystery behind a flawless Poncha is its simplicity. It is an exemplary rum cocktail made from rhum agricole, which is made from sugarcane juice instead of molasses. The key ingredients of Poncha are the rhum agricole, citrus juice, and sugar or honey. The admixture is whisked into a froth with a wooden bar tool before being strained. After completion, it is ready for a hearty gulp.

The chosen citrus juices can vary as per the person creating the cocktail. Traditionally, lemon is the preferred choice alongside orange, or even a blend of both. For those who love experimenting, a Poncha with passionfruit showcases an incredibly enjoyable alternative.

In the world of delightful rum-based cocktails, the Chinese Fizz is a standout candidate. However, instead of searching in China, the origin of this popular cocktail traces back to New York City. The Chinese Fizz was conceived by Phil Ward at the highly esteemed Death & Co bar located in East Village. Since its 2008 inception in the Big Apple, its popularity has soared.

Entering into a new trend, this cocktail embraces the longstanding fizz culture. Its iconic predecessor, the gin fizz, surged in demand in New Orleans during the ascendency of the early 1900s, ’20s, and ’30s. Drawing inspiration from these age-old beverages, the Chinese Fizz, specifically architected by Ward, leans on a concoction mentioned in “The Savoy Cocktail Book” of 1930. The drink weaves together elements of rum, maraschino liqueur, orange liqueur, simple syrup, egg whites, grenadine, lemon juice, and Angostura bitters. Consequentially, a well-rounded cherry cocktail is born where the “fizz” is actually the froth. Procuring this drink in New York requires surviving the infamously long queues at Death & Co or by getting your hands on “Death & Co: Modern Classic Cocktails.” Whichever route you choose, satisfaction is imminent.

Don’t be misled by its denomination – this cocktail finds its roots in Bermuda, a radiant paradise on Earth. As the national drink, it is relished there daily. Yet, its reach extends beyond the Bermudian shores, acquiring a widespread dedicated fanbase.

Typically, the Dark ‘n Stormy cocktail is a blend of dark rum, ginger beer, lime, and Angostura bitters. This basic mix introduces you to a delicious cocktail. Interestingly, only one rum – Goslings Black Seal – can authentically embody a Dark ‘n Stormy, thanks to its trademark owned by the company. The backstory tells us that the cocktail earned its name from a salt-encrusted sailor who likened it to the “color of a cloud that only a fool or a deceased would sail under.” However, some propose that the hangover following a night of Dark ‘n Stormy cocktails might be the real inspiration behind its name. Either way, a great experience is ensured.

It remains unpredictable when a specific type of rum will grow popular and attract its niche audience. Grog stands out in this respect. Gaining prominence in Germany, this rum concoction may not originate from the tropical coastlines but is equally as appetizing as a classic mojito.

Grog is believed to have its origins in the British navy, serving as a means of sustaining the potability of water on long journeys at sea. It is perhaps the most straightforward cocktail on this list. In Germany, Grog is traditionally made with dark rum, water, sugar (brown or white), and served warm. A well-known German saying related to it states, “Rum must, sugar may, water can.” It’s a common beverage in Northern Germany, while in other areas, it’s typically saved for the chilly winter months.

The Canchánchara is an iconic Cuban cocktail, thought to originate from the guerilla fighters involved in Cuba’s 19th-century war of independence, with some arguing its existence predates even that. It is widely accepted as the oldest Cuban cocktail yet remains one of the best. This is a significant claim, considering that the subsequent decades saw the birth of renowned beverages like the mojito, the Cuba Libre, and the daiquiri.

Given its long history, it is no wonder that the Canchánchara has undergone countless variations. However, its traditional preparation consists of white rum, lime, honey, and a touch of club soda. This cocktail, served either cold or hot, has occasionally been used for minor medicinal uses. Due to its simplicity, many recipes encourage personalisation, providing a wonderful base for experimentation with sweeteners, temperatures, and garnishes — pineapple being a particularly delicious addition.

When it comes to finding the ideal rum cocktail, it could be beneficial to revisit the beverages of the past. Planter’s punch, known for its deceptive simplicity and enduring popularity, is a prime example of such a drink.

Planter’s punch, much like other cocktails, has a somewhat unclear origin. Most sources seem to agree that it began in Jamaica more than 100 years ago – a recipe for it was even published in The New York Times in 1908. The drink is a blend of rum, lime juice, and sugar, often in the form of sugarcane juice. This basic mix can be transformed according to preference, similar to other classic cocktails in this list. You could perhaps consider including dark rum and orange juice. Enhancements such as Angostura bitters, pineapple juice, grenadine and more are great ways to alter this cocktail from the 1800s to suit your personal liking. Regardless of your choice, there isn’t a wrong way to relish this Jamaican favorite.

Imagine a stroll down Bourbon Street during the peak of Mardi Gras season. A glance at the beverages in the hands of celebration-goers would reveal a significant proportion of them clutching a rum cocktail known as the Hurricane. This drink is a bona fide New Orleans classic, originating from Pat O’ Brien’s bar. Should you find yourself in New Orleans, do pay a visit – it continues to operate and remains an excellent spot to enjoy this traditional drink.

The fundamental ingredients of the Hurricane include light rum, lime juice, orange juice, passionfruit juice, simple syrup, and grenadine, crowned with a dark rum floater. The ideal rums for a Hurricane cover a spectrum from flavored spirits to aged gems, but feel free to experiment further when creating your own Hurricanes at home. A noteworthy suggestion would be using passionfruit puree, and there’s absolutely no reason not to experiment with a frozen version of this cocktail. Unleash your creative side, have a blast, and delight in the experience.

As the moniker reveals, this is a rum cocktail ideal for relaxation. The Painkiller is a tropical concoction originating from the British Virgin Islands, more specifically, the island of Saint Thomas. It is believed to have been first made at the Soggy Dollar Bar (so-named because patrons would reach it by swimming, thus soaking their banknotes), the Painkiller usually contains pineapple juice, coconut, and orange juice. Its taste is similar to that of a piña colada, but with a slight kick.

The distinctive Pusser’s Rum brand is especially known for their Painkiller cocktail, to such an extent that they have even registered it as their signature beverage. The brand even provides canned pre-made versions of this cocktail. Although these are tasty and convenient, you might want to consider crafting your own version of the drink and try out a variety of modifications. The inclusion of nutmeg in the Painkiller gives it an especially inviting touch that pairs exceptionally well with the coconut flavor.

You might be taken aback by a cocktail named Corn and Oil, but rest assured, the drink itself does not contain actual corn or oil. Named after their visual representation, this signature cocktail from Barbados consists of blackstrap rum, falernum, lime, and bitters. Once magnificently combined, the cocktail seems to have an oil layer on its surface. If the robust world of blackstrap rums isn’t for you, try substituting it with a Barbadian rum, and perhaps experiment with different quantities of lime content.

If falernum isn’t familiar to you, it’s because it’s a non-alcoholic syrup originating from the Caribbean. Its unique almond-like, spiced flavors blend harmoniously with the tart lime and rich dark rum in this cocktail. Add a simple lime wedge for garnishing your glass, and voila, you have a classic Barbados drink in your hand.

The Zombie cocktail has been a significant part of mixology for many years and has inspired regional variations. One particularly distinctive version is the Buenos Aires Zombie, which can only be found in Argentina’s capital city.

First, let’s establish the zombie. Legendary restaurant Don the Beachcomber birthed the zombie in 1934. This boozy bev includes four kinds of rum, a dash of absinthe, falernum, cinnamon, vanilla, bitters, and citrus juice. It was popularized at the World’s Fair in 1939 and eventually made its way to South America. Today, travelers can find the Buenos Aires zombie in the glamorous, old-world Presidente Bar, which makes it with white and golden rum, Patagonian Triple Sec Carajo, Pineral (a local aperitif), lemon, orange, passion fruit, and pineapple, plus a lemongrass garnish. It’s served in a replica of the city’s famous Obelisco.

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