Liquor-articles 1866

Whiskey from New York state and New York City often invokes an image of rye before anything else. Rye cultivation and the subsequent distillation of rye whiskey have been significant in the Empire State’s history, owing to its climate that is favorable for growing hardy rye grain. Recently, the state’s distilling industry has been striving to fine-tune this legacy into a unique style, termed the “Empire Rye.” This term indicates that the whiskey must be distilled from at least 75% New York state-grown rye. Despite the lack of federal support, this definition is propelling numerous small distilleries to innovate, sometimes with neglected or revived rye varietals. An example includes the NY Distilling Co., located in Bushwick since 2011, focusing on producing spirits in NYC. Their latest Jaywalk Rye Whiskey series unveils a rye varietal rarely seen in the industry, Horton Rye.

This distillery was previously known for producing their Ragtime Rye whiskey, a younger product also made with NY-grown grain. Reflecting on the fact that the Ragtime Rye is no longer among the products listed on their website, it could be inferred that the new, more mature Jaywalk series is the successor, repackaged to better portray the company’s mission.

The Jaywalk series includes three distinct expressions: a “standard” straight rye at 92 proof with an impressive 6-8 year age statement, a bonded variant at 7 years and 100 proof, and a rare “Heirloom Rye” variant that is cask strength. Each of these is distilled from a mash bill of 75% New York rye, 13% New York corn, and 12% malted barley. The highlight of the series, however, is the unique rye grain itself. The mash bill merges Field Race rye, previously used in the Ragtime Rye, and the newly accessible Horton rye. The Horton rye is an heirloom varietal dating back to 17th century New York. It was almost wiped out before the NY Distilling Co. partnered with Cornell University’s College of Agriculture resurrect from seeds. The five-year revival began in greenhouses, transitioning to fields, and resulted in a rye that added special flavors to their whiskeys.

What we are looking at with the Jaywalk Straight Rye Whiskey is a well-aged, 92 proof rye expression with an extraordinary grain history. The $50 MSRP stands out too, considering it’s a huge bargain for a 6-8 year old rye from a craft producer. That price point for such well-aged rye from mainstream producers is already a kick. If it’s from a craft distillery, it’s an even bigger steal. As an aside, although I generally don’t dwell on package design or aesthetics, the octagonal bottles strike me as particularly elegant.

So let’s dive into the tasting.

The aroma of this rye represents a mix of familiar and more unique elements. The peppery notes common in rye whiskey are visible, yet they are coupled with a more earthy-sweet feature that isn’t found as often. The fragrance can be a bit musty intermittently, yet it is nicely balanced between sweet deep caramelized toffee and complex herbal/floral tones. Along with that, I’m also sensing pine, rye bread, and a distinct touch of mint. There are indeed many flavors, however, identifying all at first can be difficult.

Upon tasting, the mint resurfaces substantially, coupled with milk chocolate creating a hint of mint chip ice cream. The pure rye grain flavor merges with cracked pepper and also a peach/apricot fruitiness, mixed with a sweet, minty herbal character. However, the savory overtones of tobacco and cigar wrapper, in addition to damp grass, generate a more intricate profile. The flavor spectrum of this grain ranges from fruity, herbal to sweet which is absolutely captivating. Even at this proof point, the flavor is quite strong, punching a bit beyond its expected proof. If had to take a blind test, I would probably presume this to be 100 proof or even higher, considering the boldness of its flavors.

In conclusion, this is a very robust rye from NY Distilling Co., specifically remarkable for delivering exceptional value at a $50 price point, especially when considering the extensive effort invested in the revival of the Horton rye. Those interested in exploring the Empire Rye concept might want to give it a try.

Distillery: NY Distilling Co.

City: Brooklyn, NYC

Style: Straight rye whiskey

ABV: 46% (92 proof)

Availability: 750 ml bottles, $50 MSRP

Jim Vorel is a Paste staff writer and resident liquor geek. You can follow him on Twitter for more drink writing.

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TV and radio personality Art Linkletter is presented with an honorary degree from Elizabethtown College President Morley Mays, as seen in this image from March 16, 1974.

This section features selected extracts and summaries of news articles from the former Intelligencer Journal, Lancaster New Era, and Sunday News. It highlights significant, newsworthy, or simply bizarre events from the county’s past.

In March 1999, it was announced that schools within Lancaster city were gearing up to transition to full-day kindergarten. School District of Lancaster Superintendent Vickie Phillips did not just make a private note of this but vocalized it publicly using a megaphone to ensure everyone was informed.

The School District of Lancaster was the first in the county to implement this change. Phillips had initiated a “Kindergarten Round-up Campaign”. The aim was to get all eligible city children registered for the upcoming school year’s kindergarten curriculum ahead of time.

Phillips anticipated to journey across the neighborhoods, street by street, through a van equipped with a bullhorn, publicly broadcasting the registration drive. She planned to be joined with different city officials, including Mayor Charlie Smithgall.

The big deal about this? Consider that kindergarten registration isn’t required by the law until the start year of school, leading to schools being unprepared for the influx of registrations. Thus, the push to achieve registration or be as near to completion as feasible during April.

Furthermore, if the mayor’s bullhorn didn’t provide enough motivation, a lucky draw for a 25-inch TV was also a part of it – everyone who registered a kindergartener in April was eligible.

In the headlines:

General admits sex with wives of subordinates

Serbs stand firm against Kosovo peace deal

Stuffy AOL taking charge of freewheeling Netscape

Check out the March 17, 1999, Lancaster New Era here.

Art Linkletter, a pillar of radio and early television, graced Elizabethtown College in March 1974, addressing almost 1,000 persons and receiving an Honorary Diploma.

Linkletter, who climbed to nationwide recognition with a 40-year stretch in broadcasting, is most remembered for the game show “People are Funny” and the talk show “House Party.” Both shows premiered on radio in the 1940s before transitioning to TV, where they ran well into the 1960s.

He talked about a documentary he had recently shot on the subject of refugees across the globe and his career as an entertainer. Additionally, he conveyed the anti-drug message he has been associated with during his later years by sharing the story of his daughter Diane’s demise, which he attributed to the use of drugs.

(On the 4th of October, 1969, Diane flung herself from a sixth-floor window, an act her father accused drugs, LSD specifically, of causing. Despite Diane’s public admission to drug usage, toxicology findings did not trace any LSD in her at the time of her death.)

In the headlines:

U.S. firms offer kidnap insurance

Ireland’s troubles go on and on

Israel, Syria duel flares in fifth day

Check out the March 17, 1974, Sunday News here.

In March 1949, Lancaster was preparing for the installation of its first parking meters.

State legislation had recently passed allowing third-class cities, like Lancaster, to establish parking authorities. Following this decision, Lancaster was taking the first preliminary steps towards an organized approach to parking regulation and revenue.

The initial steps included a comprehensive study of loading and unloading zones across the city, coupled with curb painting.

Later studies would determine how many parking meters the city would install and at what locations. 

In the headlines:

Spy suspect indicted for looting U.S. files

House committee approves cut in liquor licenses

Magazines assail postal rate hike

Check out the March 10, 1949, Intelligencer Journal here.

In Prohibition-era booze news, a group of Harrisburg-based rum-runners were arrested in Lancaster County on March 16, 1924. 

The three men were arrested near Florin while in the process of delivering 10 five-gallon drums of illicit liquor to a Lancaster man.

Following their apprehension, the suspects admitted to law enforcement a significant adjustment to their plan of action – due to the strict liquor laws in Lancaster city, they (including assumed other illegal alcohol providers) had moved to the county’s rural areas to deliver their “wet goods,” setting up rendezvous points with their Lancaster intermediaries, rather than directly transporting their products.

News highlights:

Charges are brought against the Attorney General

Flight around the globe commenced by U.S. airplanes

Check out the March 17, 1924, Lancaster Intelligencer here.

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Ramsbury Estate Vodka takes home the top prize at the Tasting Alliance World Championship.

Last month we went into extended detail about the new “World Championships” launched by the Tasting Alliance. You can catch up on the full story here. In short, it’s pretty much the Olympics of liquor tasting. The top-rated boozes from three of the industry’s most coveted competitions all square off against one another, to arrive at the best-of-the-best from any specific category, in any given year. We’ve already revealed the 2023 winners for bourbon, tequila, and scotch.

Today it’s time for vodka (drumroll please…):

Ramsbury Vodka is your World Champion of 2023. The award-winning product is blended and bottled on a bucolic British farm in the quiet countryside of Marlborough, about an hour’s drive south of Oxford. Distilled exclusively from wheat grown on the sprawling property, it exists as one of the UK’s only single estate vodkas. In fact, you can trace each bottle’s lineage back to a precise field of origin.

But that’s not the only distinguishing factor of this vodka. Its alcohol content is 43% ABV, a tad more than the usual 40% (or 80-proof mark) of many modern competitors. This provides the vodka with a stronger edge. Plus, it enables a more noticeable delivery of the citrus zest and aniseed undertones, enriching its overall flavor. In essence, you are experiencing the origin stories of the vodka in every sip.

This vodka’s competitive edge is the wheat used in its production and the clean water source, an ancient aquifer from the accompanying Ramsbury valley. Despite all the focus on its flavor, it might actually be the texture that genuinely captivated the esteemed Tasting Alliance judges.

This is an incredibly creamy vodka. Its high viscosity becomes even more pronounced when served super cold, simply garnished with a lemon twist. As a Martini, you would want it as dry as possible, eliminating the need for any vermouth-based alterations.

Overall, this is a refined spirit worthy of royalty. And we’re quite serious about that. King Charles—then the Prince of Wales—paid a visit to Ramsbury in 2017. So, they had that feather in their cap, even before they scored their own victory in the recently sanctioned Booze Olympics.

You can also visit the operation yourself. The estate houses a working brewery and produces several fine gins as well. A full immersive experience is offered on the last Friday of every month between April and September. Of course, if you want to capture the experience in liquid form, you hardly need a passport. Ramsbury Single Estate Vodka currently sits on American shelves for around $60 a bottle.

MARLBOROUGH, ENGLAND – DECEMBER 15: The Prince of Wales, Charles, tours Ramsbury Estate on December 15, 2017 in Marlborough, England. During his visit he met local school children and attended a reception for the estate’s tenants.

WHEN Simon Thomas lost his wife Gemma six years ago, he was struggling to cope and trying to raise their son Ethan alone.

But thanks to his second wife Derrina Jebb, the family has been pieced back together and Simon credits her with saving his son.

Now the pair have one-year-old daughter Talitha and another baby on the way.

In an exclusive interview, Soccer ­Saturday host Simon, 51, who admits to drinking heavily after his wife’s death, says: “Without a doubt, she’s the reason Ethan is on a level footing.

“Derrina has been a massive blessing to us after everything that happened.

“She is a mother figure who came into his life, and it’s an amazing sacrifice to love someone else’s child.

“So, despite everything that’s happened, Ethan is incredibly lucky and blessed, which is a weird thing to say.

“But Derrina loves him like he’s her own.”

Gemma, 40, died just three days after being diagnosed with acute myeloid leukaemia in 2017 when Ethan was eight.

It left her husband and son understandably devastated, and Simon struggled to go on after the loss but kept trying for his son’s sake.

But as he continued to struggle with grief, his boozing got out of control.

He admitted previously: “For months every single night was a battle not to drink. Occasionally I would win, mostly I lost.

“I would sink a litre of vodka in an evening, disguised in a coke can.”

“In social situations, where I felt more paranoid than I had ever done before, it became an even bigger mask.”

Simon found himself “on the verge of losing everything” as he tried to “numb the pain”.

He has now been sober for more than two years and is able to fully embrace family and work. Talking about his lifestyle change, he said:

“The biggest benefit is the joy of being present.

“I know for parents it’s hard on a whole number of fronts — there is a battle for our attention.

“I’ve really enjoyed just being there. It’s without a doubt one of the best decisions I’ve ever made.”

He met Derrina, 31, a pastor’s daughter, a year after Gemma’s death and she has been by his side ever since.

It was a challenging journey, but I consider myself fortunate to have both of them in my life.

Derrina became a part of Ethan’s life when he was just ten years old, and since then, they have formed an inseparable bond. She is his primary source of support whenever he struggles with his homework.

Simon expressed: “Stepmothers often have a negative image due to their portrayal in some children’s movies, however, in my view, the most wonderful gift you can present a child is they should be loved as if they were your own.”

“She opted to love him even though he does not share her biological bond. That’s an extraordinary commitment to a child.”

Simon is collaborating with Konnie Huq, his former Blue Peter co-worker, on Talking Futures, a platform that promotes discussions between parents and children about the future. He frequently shares pictures of his new wife and their son online.

Derrina, Simon’s wife, ensures that the family does not forget Gemma. They commemorate Gemma’s memory through actions like releasing balloons on her birthday and speaking about her at home.

About eighteen months ago, Simon and Derrina welcomed their first child, Talitha. Now, they are awaiting the birth of another child, which Ethan, their son, hopes will be a boy.

They have chosen to keep the gender a surprise until the birth, as Simon pointed out, “there are so few surprises left these days.”

Simon was attentive to ensuring his son’s comfort with the new addition to the family, acknowledging the vast age difference after years of being an only child.

He, along with Gemma, longed for another child, but the struggle with fertility problems stymied their efforts to conceive.

In a 2023 conversation on Streams Studio via social media, Simon reflected: “Post Ethan, Gemma and I wished to provide him with a sibling but we discovered that Gemma was facing significant fertility troubles. Following two attempts at IVF and experiencing a miscarriage, we realized it was not destined, but one child was indeed a blessing.”

Simon recounts how a young Ethan would inquire about getting a sibling, and how he transitioned naturally and readily into his renewed responsibilities as an elder brother.

Simon states: “He’s greatly enjoyed it. It represented a significant shift for him, given that he had been an only child for 13 years and was accustomed to that lifestyle.

“Talitha was born eight weeks prematurely, which was unexpected. Despite the age difference, they have a wonderful bond.

“It’s a joy to see Ethan’s expression light up when he returns from school, and she always enjoys waving him goodbye in the morning. Ethan has been taking guitar lessons for some time and is making progress.

“He typically practices for twenty minutes before school, and Talitha invariably runs over to watch him perform.”

The final weeks of the birth were tough as Derrina suffered pre-eclampsia, a dangerous condition for both mum and tot.

Posting about the birth of their daughter, Simon said: “One moment we think we’ve got eight weeks until our little one arrives, the next, after Derrina fell rapidly ill, we’re suddenly welcoming into the world a very tiny, but hugely precious, baby girl weighing just over three pounds.”

Thankfully, both mum and baby recovered well after the “fear-filled” labour, but it did mean a stressful adjustment period at home.

“We had a teenager in the house and a premature baby in the hospital,” Simon said. “It was a steep learning curve but I count myself lucky to have them both.”

Simon discovered that having a newborn is like exploring a new area.

He stated: “The cries of a newborn cannot be predicted or prepared for. The gap between when Ethan was that age and when Talitha was born was substantial. I had essentially forgotten most of it.”

Since stepping into his teenage years, Ethan has exhibited the typical characteristics of becoming less talkative. However, Simon and Derrina have noticed a significant transformation in him after he enlisted in the Army cadets three months ago.

“Being part of this organization has enhanced his sense of responsibility and initiative at home,” remarked Simon.

“We believe in teaching kids to take a role — I don’t want him to go to university and not know what a washing machine is. I’d be so embarrassed.”

Ethan is incredibly lucky because she loves him like her own. Stepmums get a bad rep but that’s an amazing gift to give a kid

“The cadets is helping him grow up a bit. It’s certainly triggered his organisational gene.” It has led to one bittersweet moment for Simon — no longer having to pack his son’s lunch.

Since the passing of Gemma, the former Blue Peter presenter has slipped a note into Ethan’s lunch box each day to remind his son how much he loves him.

Simon recently told The Sun, “I can’t recall the last time I prepared a sandwich for him. He now makes his own lunch every day.”

Ethan, the son, is considering becoming a journalist, not following in his father’s footsteps into television as either a children’s host or sports correspondent. This provides numerous topics for father-son discussions.

Simon shared, “We’ve had numerous discussions about his future career aspirations. At present, he’s inclined towards print journalism over TV. However, I’ve encouraged him to understand that it’s a competitively intense field.”

“I’ve suggested that he could begin his journey by proposing an idea of a school magazine to his school authorities.”

“He’ll soon be 16 and picking GCSEs and what direction to go in after. I think having these conversations with him is empowering, and it’s so important we don’t just avoid it.

“Some of my best conversations with Ethan have been in the car or on a walk. It makes it less intimidating than doing a version with lots of eye contact.”

The Emerald Isle is known for producing the world’s priciest Irish whiskey.

Earlier this year, an exclusive Irish whiskey shattered records becoming the highest-priced, managing to accrue $2.8 million at an auction. This lone bottle is one among the rare seven of its kind and forms part of the coveted Emerald Isle collection. This collection is a series of unique, triple distilled single malt whiskies, an exquisite creation brought forth by the Craft Irish Whiskey Co. in a collaboration with Fabergé. These whiskey gems spent a ripe period of 30 years aging in a cask before they eclipsed the former record-breaker, Scotland’s ‘The Macallan Valerio Adami 1926.’ This event marked a promising prospect for the future of the Irish whiskey business.

The brainchild of Jay Bradley, the Emerald Isle collection was unveiled as a tribute to the Seven Wonders of Ireland. Each collection is tastefully presented in a walnut wood cabinet along with the first-ever Fabergé Celtic Egg and a Fabergé watch. Accompanying them are a carafe of Irish spring water, two Finn glasses, pure obsidian whiskey stones, and a 24k gold water pipette. Hidden within the box, a humidor holds two Cohiba Gran Reserva VI cigars along with a gold-plated cigar cutter, a tasting log, and a flask filled with Emerald Isle’s precious whiskey. Even though it’s highly unlikely that the box would be opened, it symbolizes the pinnacle of luxury within the Irish whiskey market.

Despite the glitz and glamour of the staggering auction price, a hard-earned expansion, quality enhancement, and revenue growth of thirty years stand as the backdrop. The past several decades have witnessed a triumphant era for this specific category, with a solid investment in plant and brand paving the way for consistent progress. The Distilled Spirits Council of the United States revealed that more than six million cases of Irish whiskey were sold in the U.S. alone in 2022, while the worldwide number balloons to nearly 13 million cases.

Jameson Whiskey Distillery, Dublin, Republic of Ireland. (Photo by: Education Images/Universal Images Group via Getty Images)

It is true to say that much of the legwork in the numbers has been done by the Jameson’s brand, but since 2003, premium Irish whiskey has seen a growth of almost 1200% (to 2019), while the super premium category boasts growth of almost 3500% in the same period. New distilleries are opening every year and the number of brands with international representation and top end releases is multiplying fast. The cynic has a case when pointing out that progress is easy from a standing start, but it is perception that counts as we look towards the future. The view of Irish whiskey is changing fast and the foundations are now in place for the continued premiumization of a historic industry. Of course, to put this data into perspective, we must reflect a little on the recent history of the whiskey trade in Ireland.

Old Bushmills Distillery. Bushmills. County Antrim. Northern Ireland. (Photo by: Carlo Morucchio/REDA&CO/Universal Images Group via Getty Images)

By the end of the 19th century Irish whiskey dominated the global liquor market. In London, two thirds of all whiskey sold was Irish. It is thought that 30 million gallons a year came out of Dublin alone. Nevertheless, world events were to conspire to reverse the form. Notable decline crystallised in 1919, when Ireland declared its independence. Access to the British Empire’s markets was instantly rescinded and Prohibition in America added further complications. By the time the ban on alcohol lifted in 1933, Scottish whisky had risen to prominence and Ireland’s whiskey industry was well and truly on the back foot.

During the 1940s and following the aftermath of World War II, breweries and distilleries across Ireland began to shutter. By the 1960s, Dublin’s once bustling 30 licensed production sites fell to a mere handful, leading to grim economic prospects. Carol Quinn, Head of Archives at Irish Distillers Pernod Ricard, has access to numerous historical records from this era. She states, “During this period, the spirits trade was severely impacted, likely culminating in the 60s as the absolute nadir for the Irish whiskey industry. Export sales had nearly vanished.” By 1966, the last few distillery businesses in the Republic of Ireland – John Power & Son, John Jameson & Son, and the Cork Distilling Company – found themselves forced to merge in order to survive, forming the Irish Distillers Group (IDG).

Quinn further explains, “These companies were competing for an ever-shrinking domestic market. They understood that if they continued this competition, they would financially devastate each other, simultaneously erasing over 200 years of distilling know-how and experience.” Facing antiquated equipment and Dublin sites overrun by city development, the difficult decision to invest in a modern distillery in Midleton, where the old Cork operations were based, was made. The year 1972 saw IDG acquiring Bushmills in the north and in 1975, production operations were moved to County Cork. It is in retrospect that we see these choices as critical turning points in the industry’s history. According to Quinn, “You could argue that 1975, when the new Midleton Distillery began operations, marked the first signs of revival for the Irish whiskey industry.”

Things moved at a sluggish pace for a while, with Ireland’s own consumption of whiskey serving as a lifeline for the industry. However, by the 1980s, things began to look up. The difficult decisions taken in the prior decade started having positive impacts on quality. Quinn comments, “The new Midleton Distillery was producing exceptional quality whiskey, so much so, that in 1984, Midleton Very Rare, an annual release seen as the pinnacle of Irish Whiskey, was launched as an affirmation of confidence in the whiskey being produced.”

The industry understood that its survival hinged on boosting export sales. While the product was improving in quality, the necessary marketing and distribution strategies were lagging. Irish Distilleries Ltd lacked the resources to elevate the global brand. Quinn elaborates, “The game changed in 1988 when Irish Distillers merged with the France-based company, Pernod Ricard. This merger effectively established an international distribution network for Irish whiskey overnight. Due to the popularity of Jameson, the world slowly but surely started recognizing Irish whiskey once again.”

Jack and Stephen Teeling of Teeling Whiskey in Dublin, Republic of Ireland.

Despite the Pernod Ricard era bringing a well-established distribution network for the Jamesons brand, it took nearly 20 more years for significant increases in consumer appreciation and for the drinks industry to realize the arising opportunities. In 2005, Diageo bought Bushmills from Irish Distillers Pernod Ricard for £200m. Even so, by 2014, Ireland only had eight distilleries. Two years later, the number of distilleries doubled and now over 40 operate, with additional brands using their production capacity.

The sudden increase in investment and entrepreneurial interest in the whiskey category was caused by the noticeable gap in the market. According to Jay Bradley, who played a significant role in the establishment of The Emerald Isle and the positioning of The Craft Irish Whiskey Co within the luxury sphere, the lack of Irish whiskey options was glaring. He noted that while a bar might offer several bourbons and a multitude of single malt Scotches, only one Irish whiskey was usually available. He realized there was space for more Irish whiskey in the market. Given the extensive Irish diaspora globally, adding additional Irish whiskey labels to a bar seemed a straightforward decision.

Noticing the growing desire for more selection, richer flavors, and new style expressions, Teeling Whiskey set up their distillery in 2012. Stephen Teeling observed that the Irish whiskey category had little innovation. However, they saw this as an opportunity to create stronger variants, use innovative cask ageing, and challenge the perception of Irish whiskey as a one-note spirit.

Despite the lack of incentives or government support, fledgling entrepreneurs spotted potential opportunities which sparked a new wave of interest in the industry. Teeling points out a new breed of whiskey enthusiasts who are revisiting Irish whiskey, after a 50-year reign of a single distillery. In a little over a decade, their company has successfully mapped its distribution over 80 countries, and is now a forerunner in crafting premium Irish whiskey in Dublin city center.

Clearly, distilleries are excelling in the art of testing with various grain types, the distillation process, and aging methods. This leads to a wide array of flavors and styles for customers. This assortments doesn’t only reinstate Irish whiskey at the premium end of the market, but also keeps it intriguing for both experts and beginners.

National Advocacy & Engagement Manager of The Busker Irish Whiskey, Stephen Halpin, mentions that the Irish distillery landscape is currently at its peak. With more than 40 distilleries in operation, there’s a perfect blend of tradition and innovation taking place. “Currently, it seems like an ideal period to delve into Irish whiskey as there’s something that appeals to every taste preference.” He proposes that the standout aspects of Irish whiskey are its effortless smoothness and an extensive range of flavors. The discussions now focusing on terroir, types of cask and subsequent complexity in Irish whiskey, indicate the significant development the industry has undergone over the last two decades.

The previous year saw constant progress with an exciting list of new distilleries opening. Bushmills enhanced their capacity with the launch of the Causeway distillery, followed by the initiation of Titanic in Belfast and the zero energy emissions facility of Ahascragh Distillery in Galway. The expansion was furthered by the popular celebrity brands, including the likes of Liev Schreiber’s Slainté from Ray Donovan, which continued to garner attention across numerous U.S. states.

After a six month closure, the home of Jameson whiskey re-opens under the new “Jameson Distillery Bow Street” brand, following an 11m investment with a goal to increase the visitor numbers by 2025. On Friday, March 10, 2017, in Smithfield, Dublin, Ireland.

The jump in distilleries evidently brings competition, but for Halpin, this is a welcome scenario. “It has pushed everyone to up their game. People are curious and keen to try new, quality spirits, and Irish whiskey offers just that. Plus, there’s a growing appreciation for well-crafted drinks that tell a story and everyone knows the Irish are the best of all storytellers.” Sales of Irish whiskey may be slightly down over the last 12 months, reflective of a broader trend across the entire global drinks trade, but the fundamentals still look strong. Teeling says “there is a long term trend towards drinking less but better and I believe Irish whiskey is right in that sweet spot of offering premium liquid in a very approachable brown spirits segment.”

Bradley isn’t phased either. “You only need look at the number of new distilleries, and the quality for the whiskey now being made.” There is a feeling that a rising tide will lift all ships. Competition may be stronger, not to mention in the U.S. given the relentless interest in Bourbon, but the climate of entrepreneurial activity is helping to raise the bar on both product and marketing. Bradley believes the expansion of the industry at home is good for everyone. “Slowly but surely more tentacles go out into the world and slowly but surely the Irish category grows, so the more entrepreneurs the better, and for me, that entrepreneurial spirit is what’s forcing the growth in Irish Whiskey

U.S. contributing editor to Whisky Magazine, Eliza Wiesstuch, says “Ireland as a brand is very strong and thanks to the number of distilleries and the quality of whiskey now being made, particularly from the legacy distilleries, it has a lot going for it. Although the market is extremely competitive at a global level, the Irish whiskey category looks far more exciting for consumers than ever before.”

While the eye catching figures accompanying the auction of the Emerald Isle collection transcend a regular whiskey sale, its record price also a construct of brand partnership, luxury packaging, and charitable initiative, it delivers a symbolic statement. Irish Whiskey is well and truly back – and there’s more to come. Sláinte!

by: Brody Wooddell

Posted: Mar 15, 2024 / 12:34 PM EDT

Updated: Mar 15, 2024 / 12:35 PM EDT

TAMPA (BLOOM) – SKYY Vodka, a well known name in the spirits industry, has recently unveiled its latest innovation: SKYY Vodka & Soda canned cocktails. This exciting launch introduces two new flavors that promise to delight fans of ready-to-drink (RTD) beverages. Let’s dive into what makes these new offerings stand out in the competitive canned vodka soda market.

The new SKYY Vodka & Soda range features two citrus-led expressions: Lemon & Elderflower and Lime & Mint. These flavors were meticulously chosen to complement the crispness of SKYY Vodka, providing a refreshing and sophisticated drinking experience. Each can combines real SKYY Vodka, sparkling soda, and natural citrus and botanical essences, delivering a light, effervescent, and flavorful beverage.

SKYY Vodka is celebrated for its exceptional purity, thanks to a quadruple-distillation and triple-filtration process. The brand’s commitment to quality is evident in these canned cocktails, which are made using vodka that is crafted with water enriched with Pacific Minerals. This meticulous process ensures a fresh, clean taste that is perfectly balanced with the zesty flavors of citrus and the subtle notes of botanicals.

Aligning with contemporary preferences, SKYY Vodka & Soda canned cocktails are gluten-free, vegan, and contain only 90 calories per serving. Packaged in 355ml cans, they offer convenience without compromising on taste or quality. This makes them an excellent choice for social gatherings, outdoor adventures, or simply enjoying a moment of relaxation at home.

Having personally sampled the SKYY Vodka & Soda canned cocktails, I can attest to their crisp, clean, and pleasantly refreshing flavor. The harmonious blend of citrus and botanicals creates a taste profile that is both delightful and satisfying, embodying the essence of a carefree, sunny day. For lovers of vodka sodas, these beverages hit the mark with their high-quality ingredients and expert craftsmanship.

Their appeal extends beyond the palate, offering a perfect beach companion. Imagine the gentle sea breeze and the soothing sound of waves, with a SKYY Vodka & Soda in hand – it’s an ideal match for those who cherish relaxation and good times by the shore. If you’re a fan of this genre of beverages, these canned cocktails are sure to impress, providing a top-tier experience that encapsulates the spirit of summer, no matter the season.

Currently available in select markets across California, Florida, and Texas, these canned cocktails are sold in 4-packs at a suggested retail price of $10.99. Their launch provides a sophisticated, convenient option for consumers eager to enjoy high-quality cocktails with ease.

SKYY Vodka & Soda canned cocktails represent a significant addition to the burgeoning RTD market. Their combination of premium SKYY Vodka, natural flavors, and mindful formulation caters to the modern consumer’s desire for quality, convenience, and conscious consumption. Whether enjoyed chilled straight from the can or poured over ice, these new offerings are set to become a favorite for those who appreciate the finer things in life, always enjoyed responsibly.

Brody Wooddell (@browoodd) • Instagram photos and videos

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As a brand that has called Tennessee home for well over 100 years, Lodge is now partnering with another Tennessee icon: Dolly Parton.

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It’s easy to find great whiskey without breaking the bank, but sometimes life calls for a special occasion. When times of true celebration are upon us, it can feel good to reward ourselves with the good stuff.

And there’s nothing like a toast to do just that. The next time you’ve got something to celebrate, treat yourself to a bottle of one of these terrific American whiskeys, each priced over $100 per bottle

$180 from Garrison Brothers

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Named after the iconic Texas swimming hole, Balmorhea is one of the shiniest gems in the Garrison Bros’ already shiny pile of gems. Its smooth, bold flavor profile is the result of meticulous aging in American oak barrels. I can personally attest that this is one of the best whiskeys I’ve ever tasted.

$103 from Caskers

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Wyoming’s first legal distillery isn’t one to forget about. Wyoming Whiskey is committed to making great whiskey that protects and gives back to its home state, with whiskey made from start to finish in Wyoming’s extreme climates. The flavor profiles are deep and complex; while you can score most of their superb whiskeys from the National Parks Collection for under $100, consider celebrating with a bottle of Single Barrel and savor the experience.

$160 from Wooden Cork

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Patient aging is at the center of Cascade’s whiskeys, and the 15-year has won a ton of people’s hearts. Layered with oak, caramel, and baking spices, you’re going to want to enjoy this guy by a campfire.

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$125 from Caskers

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The classic Kentucky bourbon is named after one of the pioneers of the American whiskey industry, Colonel Edmund Haynes Taylor Jr. You’ll usually see this for around $120, and for a bourbon of this complexity, it almost seems like it should cost more. Charred oak barrels and caramel-laced flavors make this a perfect showcase for what small-batch Kentucky bourbons are all about.

Related: 10 of the Best American-Made Whiskeys Under $100

$165 from Frootbat

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Virginia-based Reservoir Distillery’s Maison De Cuivre Bourbon Whiskey is a small-batch beauty. Crafted in copper pot stills, this bourbon offers a high corn mash bill and rich flavors like spice, butterscotch, and toasted oak.

Related: The 8 Best Costco Whiskeys Under $100, According to Shoppers

$100 from LoveScotch

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Bourbon War 8 Year is a standout release from the acclaimed Vertical Series, showcasing the evolution of Pinhook’s distinctive flavor profile. Aged for eight years in charred oak barrels, this is smooth, approachable, and full of warming flavors.

$300 from Wooden Cork

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High West’s blend of straight bourbon and rye whiskies is unconventional, but that makes sense considering the distillery is in Park City, Utah. This is sweet and spicy, full of cinnamon, and has the perfect lingering finish. Sometimes it’s nice to have a solid bourbon at the top of a snowy mountain, too.

$411 from Caskers

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There’s a difference between simply treating yourself and going all out. And at times, even a $100 bottle of whiskey may not satiate your palette. In such moments, you must pull out the proverbial big guns. Enter Wild Turkey’s Unforgotten. Intriguingly, did you know Matthew McConaughey holds the position of creative director here?

Whether that fact entices you or deters you is subjective. But one thing is undeniable—it’s a beverage you bring out when there’s something worth commemorating, and it has won over many who have savored its taste. If you are in the mood for a lavish treat, something layered with multifaceted flavors, this is it.

Cherished for its complexity and depth, whiskey holds a special place in the hearts of both casual sippers and seasoned experts. Whether it’s an Irish whiskey, an American bourbon or rye, or even a distinguished Scotch or Japanese whisky — the spelling largely depends on the spirit’s place of origin — each variety boasts its own unique story and flavor profile. The spirit’s versatility also shines in the many ways that it can be savored. Enjoyed neat, on the rocks, or as the base of classic and modern cocktails, appeals to a broad spectrum of tastes and preferences.

The distillation process, which is central to the production of whiskey, was first developed in the region of modern-day Iraq and Syria some 4,000 years ago. However, it took approximately 3,000 years for distillation to make its way to Scotland and Ireland, where whiskey production as we know it began to take shape. The history of American whiskey began in the late 18th century when Scottish and Irish immigrants brought their distilling methods to the growing nation. They began brewing the spirit with rye and later corn, leading to the creation of distinctive American whiskey styles, such as bourbon and Tennessee whiskey.

Today, whiskey is celebrated as one of the most popular spirits in the world. However, despite this, the amber liquor remains veiled in misconceptions. Ready to separate the real from the imaginary? Keep reading!

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The belief that older whiskies surpass their younger versions primarily springs from the perceived scarcity and consequent value of older bottles. It can’t be denied that aging whiskey in oak barrels injects it with a variety of flavors from the wood, including pepper, vanilla, and caramel. However, age in isolation does not dictate whiskey quality. Rather, this largely hinges on personal taste.

Furthermore, there exists a stage in the aging process where whiskey is most likely to strike its perfect complexity. Thus, any additional aging could result in an excessively wooden taste. While there isn’t a one-size-fits-all aging period for whiskey, it depends on several factors. These include the whiskey variety, the barrels used for aging, and the location of their storage.

In general terms, the ideal aging period for bourbon ranges from five to 12 years. For Scotch, it more typically spans between 12 and 25 years. After this point, the whiskies run the risk of turning bitter and overly oaky. Despite this, some whiskey connoisseurs remain unfazed by older bottles. This is evidenced by one 60-year-old single bottle of Macallan Adami 1926 commanding a whopping $2.7 million at a 2023 auction.

During its maturation in wooden barrels, whiskey undergoes a transformation that can intensify its color, flavor, and aroma. This progression leads some to infer that the older the whiskey, the darker its shade, as it has had an extended period to absorb the traits of the wood. While it’s accurate that whiskey generally darkens with time due to its extended interaction with wooden casks during aging, this isn’t a failsafe way to determine its age.

Whiskies aged equivalently can exhibit extensive color variations. Factors such as the type of cask, conditions of warehouse storage, and the composition of the original mash bill all contribute to the color of the whiskey. American white oak likely imparts a red hue to the spirit, while European oak tends to give a yellowish tint. Whiskies aged in new oak casks often display a darker shade than those matured in used barrels. Some distilleries even add caramel coloring to maintain visual consistency between batches.

Many believe that the cost of whiskey mirrors its quality. While there might be some truth to this, it is not always so. Factors like the aging process, scarcity, and branding all add to the price of whiskey, not just its quality. Pricier whiskies often undergo longer aging which augments their flavor profile. This extended storage and increased loss due to evaporation, the famous ‘angel’s share’, boosts the price tag. Also, a whiskey may just be more expensive if it originates from a prestigious distillery with a rich history.

Beyond personal preference, the advent of craft distilleries has notably broadened the spectrum of affordable whiskies. The American Distilling Institute announced that there were 2,283 craft distillers in the U.S. in 2022, a tremendous increase from just 75 in 2006. Exploration of new grains, novel distilling methods, and unique aging processes by these smaller distillers have opened avenues for quality whiskies challenging the norms of premium brands without the high prices.

Oftentimes, casual drinkers, who may not delve into the intricate flavors and fragrances of whiskey, claim all whiskies taste alike. This is expected as the variety of whiskies and the nuances within each type are relatively complex, requiring some level of expertise to fully comprehend. However, these subtle differences translate into large taste dissimilarities among different whiskies.

There’s a wide array of factors that can influence the flavor profile of whiskey. Firstly, the type of grain used to produce whiskey can impart it with a distinct flavor. For instance, Scotch gets its characteristic taste from malted barley, while the U.S. government says that a bourbon’s mashbill must contain 51% corn to maintain its distinctive character. Various quantities of other grains like rye, wheat, and oats are also utilized in the production of whiskey.

Secondly, the source of water, a key element of whiskey production, can affect the final flavor of the sip due to its mineral content. Additionally, the distillation process, including the length of time the spirit spends aging and the environment it’s in during that process, is also crucial to determining the flavor nuances of the final product.

Crafted exclusively from malted barley and aged in barrels for a minimum of three years, single malt whiskey originates from one distillery. As such, it offers a distinct flavor that reflects its specific point of origin and production techniques. That said, even single malt whiskey usually contains a blend of various malted barley whiskey batches from the same distillery. In contrast, blended whiskey combines different types of whiskey from multiple distilleries, often using a mixture of grains such as corn, rye, and wheat.

While purists swear that single malt whiskey is superior to its blended counterpart, the reality isn’t quite so simple. The truth is that blended whiskey is often more balanced than single malt whiskey because distillers who undertake the blending process aim to create a whiskey that appeals to a wider range of palates. As a result, blended whiskey is usually smooth enough to drink on the rocks or even neat. Being more affordable than single malts, it’s also ideal for mixing into cocktails.

Some aficionados assert that relishing whiskey in its neat form is the sole method to truly value its distinctive traits. For those not in the know, consuming a spirit neat signifies it is savored in its pure form, with no additions like water, ice or mixers. Neat servings are typically presented at room temperature, enabling the imbiber to fully appreciate the drink’s complete flavor, texture, and scent.

Even though appreciating whiskey neat provides a chance to experience the spirit’s unaltered taste and delicate nuances, this is by no means the exclusive way to partake in this barrel-matured spirit. For instance, various experts assert that incorporating a bit of water into whiskey can amplify its flavors and make it more palatable for rookies or those who aren’t fans of strong alcohol tastes. Whiskey on the rocks proposes another, potentially more refreshing, approach, as the drink is served with ice which is an ideal method for those who appreciate the evolving flavors that result from the gradual watering down of the spirit as the ice melts.

Whiskey can also enrich classic cocktail recipes, for instance, the mint julep and the Manhattan, since incorporating the spirit with other ingredients can boost the overall taste and aroma of the drink.

Certain individuals hold the belief that whiskey is non-perishable due to its comparably high alcohol content. To be precise, whiskey contains a minimum alcohol volume of 40% ABV, which has the ability to preserve, obstructing the proliferation of spoilage-inducing bacteria. Whilst it’s accurate to say unopened whiskey bottles of high quality can technically endure for multiple decades, many factors can influence the spirit’s shelf life.

Unopened whiskey’s lifespan depends on several determinants, including the type of whiskey in store. A sealed bourbon bottle will likely outlast an unopened Scotch bottle due to its higher alcohol content. The storage conditions play a crucial role in whiskey preservation. The optimal condition is a cool, dark place away from sun rays. Despite the whiskey quality and the storage conditions, it’s critical to note that unopened whiskey will eventually degrade over time.

Opening a whiskey bottle exposes the whiskey to oxygen, triggering an immediate taste profile alteration. However, this alteration rate may differ depending on elements like the whiskey type and the storage conditions. In order to extend your opened whiskey bottle’s lifespan, you should limit its oxygen exposure by sealing the bottle tightly after each pour and storing it in a cool, dark place. Since whiskey oxidizes faster with less volume in the bottle, it’s advisable to transfer it into a smaller flask once more than half of the bottle is consumed.

Kentucky is almost identical to bourbon. There is even a popular Kentucky Bourbon Trail that gives whiskey aficionados an opportunity to taste pours from some of the state’s most famous distilleries. Kentucky has been a bourbon producer since the late 18th century when settlers in the region began distilling corn-based whiskey. Over the years, the state has maintained its top ranking as a bourbon producer for several reasons, including its limestone-rich water and the plentiful availability of corn, a vital ingredient in bourbon mash bills. However, bourbon production is not exclusive to Kentucky.

Although bourbon production is legally allowed all across the United States, the liquor must meet several specific standards to deserve its label. The federal Alcohol and Tobacco Tax and Trade Bureau defines bourbon as “Whisky produced in the U.S. at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent corn and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers.” Even though bourbon production can take place outside Kentucky, the state’s deep-rooted bourbon history and culture have led to a common misconception that bourbon can’t be produced elsewhere.

Don’t be surprised if you leave your whiskey in the freezer and notice, after some time, that not a single ice crystal has formed. This is perfectly normal. However, this does not mean whiskey won’t freeze. It simply means that the conditions in your freezer are not right for it.

The freezing point of whiskey is lower than water. Water may freeze at 32 degrees Fahrenheit, but whiskey needs much colder temperatures, about -17 degrees Fahrenheit. Keep in mind though, the temperature required to freeze depends on the whiskey’s alcohol concentration. Your average home freezer is just not cold enough, maintaining a temperature of about 0 degrees Fahrenheit. However, you will notice a slushy appearance when water is added to the whiskey due to a drop in freezing point.

While a subzero dram can be enjoyable, it’s commonly recommended to consume whiskey ‘on the rocks’ rather than having it on standby in your freezer. When whiskey is cooled in a freezer, it could lose some of its flavors and aromas. Further, whiskey might become too thick when it’s frozen, affecting its viscosity. For one to fully savor the subtleties of a good whiskey, it’s generally best to store it at room temperature or slightly colder, and not expose the bottle to freezing temperatures.

Cooking with wine or beer is not a strange concept, but cooking with whiskey often gets overlooked. The reason is not very clear, but it could be due to the spirit’s robust and distinctive flavor. Too much whiskey in a dish could be overwhelming. However, used sparingly, it could add a unique touch to your culinary masterpieces. Plus, you won’t need an expensive bottle of whiskey to create this unique taste in your food.

From savory sauces to sweet desserts, a drizzle of whiskey can introduce a rich depth of flavor to dishes. The versatile spirit shines in a huge range of gastronomic applications. For instance, a delicate drizzle of whiskey over a steak just prior to grilling not only helps to potentially tenderize the meat but also infuses it with a unique smoky character. Moreover, whiskey can help build a more complex flavor profile in desserts like puddings and pie fillings, elevating them to new levels of indulgence. Finally, classic desserts like ice cream and chocolate can also benefit from a splash of the amber spirit.

It’s normal for whiskey to be diluted with water during the production process. While whiskey in the U.S. is never watered down below 80 proof, it’s often much stronger than this. Cask-strength whiskey, also sometimes referred to as barrel-strength whiskey and high-proof whiskey, is a type of whiskey that’s bottled directly from the barrel without dilution. This means that the whiskey retains the exact alcoholic strength it had when it was in the barrel, which frequently ranges from 100 to 140 proof, or even higher in some cases. Whiskey that exceeds this is colloquially referred to as “hazmat” and can’t be taken on planes.

Many whiskey enthusiasts swear that high-proof whiskey boasts a richer and more complex flavor profile than its lower-proof counterparts. However, others are adamant that after a certain point, barrel-strength whiskey isn’t all it’s cracked up to be. As Jonah Flicker so eloquently puts it in Men’s Journal, “I believe sipping a dram should be a mellow and pleasurable experience, not an exercise in masochism.” While Flicker isn’t against stronger whiskeys, he does say that anything over 130 proof is pushing the limits of good taste. Bourbon critic Chuck Cowdery agrees, telling Robb Report, “Nothing kills the taste buds like high-proof spirits. I won’t criticize anyone for doing what they like, but don’t kid yourself.”

Made from materials such as marble, granite, soapstone, and even stainless steel, whiskey stones come in a variety of shapes and sizes. While most whiskey stones resemble standard ice cubes, others come in circular shapes. The reusable stones are designed to chill spirits without watering them down as traditional ice cubes do. All you have to do is remember to pop them in the freezer a few hours before you indulge in your tipple.

What’s the problem with whiskey stones? The most common issue is that they don’t provide the same cooling capacity as traditional ice cubes. Their ability to reduce the temperature of the drink is minimal and short-lived, resulting in dissatisfaction among many users. Furthermore, the fact that whiskey stones cannot melt and slowly dilute the whiskey is a disappointment for some drinkers. Plenty of whiskey connoisseurs argue that a bit of dilution unlocks the whiskey’s flavors, making the drink more complex and pleasurable. And last, but not least, whiskey stones have the potential to scrape your fine whiskey glassware. What a terror!

Read the initial article on Mashed.

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Shares of Rumble (NASDAQ:RUM) rose over 10% on Tuesday after the company said it was ready to join a group of other parties to buy and operate TikTok in the U.S., if ByteDance (BDNCE) were to divest its ownership in the company.

In a post on X (formerly known as Twitter) addressed to TikTok boss Shou Zi Chew, CEO Chris Pavlovski said the company was ready to serve as a cloud technology partner.

Last week, a top Republican lawmaker said he would look for a House vote on a bill which would force ByteDance (BDNCE) to sell the app or face a ban in the U.S. The initiative came after the Energy and Commerce Committee had voted to approve the bill by a vote of 50-0.

The bill is the latest attempt by lawmakers to force TikTok to sever ties with ByteDance (BDNCE), amid mounting tensions over China and data privacy.

A 2020 attempt by former President Donald Trump to ban TikTok had been blocked by courts. The Biden administration later ordered a national security review, while Congress passed a bill to outlaw TikTok on federal devices.

As of the quarter ended September 30, 2023, Rumble (RUM) had 58 million average global monthly active users, and roughly $267 million in cash and equivalents. The conservative video platform backed by Peter Thiel is not profitable.

According to Statista, the brand value of TikTok/Douyin amounted to $84 billion in 2023, making it the most valuable unicorn worldwide.

Rumble has a market cap of $1.87 billion.

Blake’s Hard Cider and Petoskey-based Gypsy Spirits are teaming up once again for a new vodka: Triple Jam Vodka.

It comes after the much-anticipated and successful release of the Apple Pie Vodka that was released last summer.

Triple Jam Vodka brings together vodka with flavors of fresh strawberry, blackberry and raspberry, with a touch of apples.

It’s inspired by Blake’s cider, Triple Jam, a 6.5% semi-sweet cider made with real berries.

“We’re excited to partner with our friends at Gypsy Spirits, to bring the flavors of Triple Jam to Michigan’s cocktail and spirits lovers,” said Andrew Blake, the founder of Blake’s Hard Cider. “This vodka combines our delicious real fruit flavors with their expert distilling for a uniquely Michigan experience. Gypsy Spirits’ philosophy is one of embracing life to its fullest, and that’s always something we fully support at Blake’s.”

“The chance to work with a group of people who excel at what they do and are passionate about their craft and supporting Michigan makes the beverage industry worthwhile. Collaborating with Andrew and the Blake’s team is thrilling as they contributed significantly to putting Michigan craft beverages on the map,” attested Michael Kazanowski, founder of Gypsy Spirits in a press statement. “Following the success of our initial product with Blake’s, the Apple Pie Vodka, we are eager to collaborate once more, this time with their renowned Triple Jam.”

The spirit is now available at Blake’s Orchard & Cider Mill and retailers throughout the state.

Blake’s is also celebrating the fifth anniversary of Triple Jam at the Berry Bash House Party, which is held at Blake’s Event Tent and Tasting Room in Armada on Saturday, April 13. Tickets can be purchased at blakeshardcider.com.