Liquor-articles 1866

Roast lamb is often reserved for special occasions due to its relatively high cost and the sophistication associated with it. So when you decide to splurge on a leg of lamb, you’d want to ensure it is flawlessly cooked. This flavorful and robust meat can be wonderfully succulent when handled correctly.

This roast leg of lamb recipe by Tasting Table recipe creator, Jennine Rye, incorporates a rich and sweet rum glaze that enhances the lamb while cooking, giving it a distinctive finish. The glaze is sticky, well-seasoned, and permeated with cinnamon and allspice flavors that blend well with the dark rum and brown sugar. The intense savory taste of the lamb is improved by the sweet and heavy rum glaze, resulting in a tasty and extremely satisfying meal that will unquestionably be the centerpiece. Find out how to repeat this recipe yourself and create a lamb dish you’ll want to recreate over and over again.

Additional reading: 11 Cleaning Tips For Keeping Your Oven Spotless

To start with this roasted leg of lamb with sweet rum glaze recipe, first gather all the ingredients. You will need a leg of lamb, garlic cloves, salt, and pepper. For the rum glaze, you will need dark rum, brown sugar, balsamic vinegar, mustard powder, ground allspice, and cinnamon, as well as butter.

Remove the leg of lamb from the fridge 30 minutes to an hour before cooking to bring to room temperature.

Preheat the oven to 400 F.

Pierce the skin of the lamb using a sharp knife, and push in the cloves of garlic. Season well with salt and pepper.

Place the leg of lamb into a roasting tin and place into the oven to roast for 45 minutes.

Place the dark rum, brown sugar, balsamic vinegar, mustard powder, ground allspice, ground cinnamon, and butter into a small pan over a medium heat.

Simmer the mixture gently for five minutes, until it has reduced and thickened a bit. Then, take it off the heat.

Once 45 minutes have passed, take the lamb out of the oven.

Give the lamb a layer of glaze before putting it back in the oven for another 15 minutes.

Once again, extract the lamb from the oven, apply another coating of glaze, and place it back in the oven for an additional 10 minutes.

Take the lamb out of the oven and let it sit, covered, for a quarter of an hour.

Segment and serve.

The thought of altering a recipe such as this roast lamb may seem intimidating, but the dish is less complicated than it appears, and can be customised to suit your individual tastes or requirements. Whilst this recipe requires leg of lamb, other lamb cuts can work equally well and may be more suitable for you. The shoulder is another lamb part that creates a highly flavourful roast, often more affordable than the leg. Furthermore, if you’re preparing a meal for two, you might consider using lamb neck for a luxurious yet perfectly portioned dinner.

While this recipe is ideally cooked in an oven, it also works just as effectively in an air fryer. So, if you’re a fan of the air fryer, why not give it a try? All you need to do is decrease the cooking time to 40-50 minutes and ensure that the deepest part of the lamb leg is cooked at 145 F prior to serving.

For varied flavour combinations, rosemary makes a traditional pairing with lamb and can be embedded into the lamb with the garlic before roasting. And, to modify the taste of the rum glaze, why not experiment with different spices? Cumin and coriander both mesh well with lamb, and add a delightful, somewhat more savory finish to the glaze.

Once you have perfectly roasted your lamb leg, you should thoughtfully select what you will serve alongside it to complement your dish. Fortunately, lamb is a versatile meat that goes well with a wide variety of side dishes, thus, you won’t be short of options. For a traditional pairing, consider roasting some potatoes or sweet potatoes with the lamb? They can be placed in the oven with the meat, and their crisp, crunchy outer layer will add texture and tasty flavor to your plate. Complete this off, simply serve with some steamed greens and a splash of lamb gravy.

Couscous and quinoa-based dishes also wonderfully complement lamb, and would make great side dishes for this meal. Roasted assorted vegetables, freshly cut herbs, roasted nuts, and pomegranate seeds all make great additions to these grain-based sides, and will introduce a heap of bright fresh flavor as well as being packed with nutrients. To round off the meal, we suggest pairing this lamb dish with a robust red wine such as a Malbec or cabernet sauvignon, though ultimately the choice is down to your personal preference.

Prep Time: 1hCook Time: 1h 10mYield: 4 ServingsIngredients

1 (2-pound) leg of lamb

10 garlic cloves

salt, to taste

pepper, to taste

4 tablespoons dark rum

¼ cup brown sugar

4 tablespoons balsamic vinegar

½ teaspoon mustard powder

1 teaspoon ground allspice

½ teaspoon ground cinnamon

2 tablespoons butter

Directions

Remove the leg of lamb from the fridge 30 minutes to an hour before cooking to bring to room temperature.

Preheat the oven to 400 F.

Pierce the skin of the lamb using a sharp knife, and push in the cloves of garlic. Season well with salt and pepper.

Place the leg of lamb into a roasting tin and place into the oven to roast for 45 minutes.

In a small pan over medium heat, add the dark rum, brown sugar, balsamic vinegar, mustard powder, ground allspice, ground cinnamon, and butter.

Allow the mixture to simmer gently for 5 minutes, until it has reduced and thickened slightly. Remove from the heat.

After 45 minutes, remove the lamb from the oven.

Brush the lamb with a coating of glaze and then return it to the oven for 15 minutes.

Remove the lamb from the oven once more, brush with a second layer of glaze, and return to the oven to cook for 10 more minutes.

Remove the lamb from the oven and allow it to rest, covered, for 15 minutes.

Carve and serve.

Read the original article on Tasting Table.

Whiskey enthusiasts generally love Heaven Hill’s line of barrel-proof whiskies, which features bourbons that have a high alcohol by volume content. This lineup includes labels from Elijah Craig and Larceny. Last year, the distillery introduced a barrel-proof edition of its Bernheim Original Wheat Whiskey, which might not be as famous as its bourbon, but the latest batch is definitely worth tracking down.

For those who might not be familiar with it, the TTB defines wheat whiskey as needing to be produced from a minimum of 51 percent wheat, which distinguishes it from bourbon’s 51 percent corn, and it must be aged in new charred oak containers (typically barrels). Bernheim’s whiskey meets this requirement with its 51 percent wheat, 37 percent corn, and 12 percent malted barley composition. It’s therefore relatively high in corn content for a wheat whiskey. The standard Bernheim offering carries a seven-year age statement and is bottled at 90 proof. The barrel-proof version is aged for between seven and nine years and is bottled at cask strength. Each batch varies and is released twice a year. The latest batch A224, released in February of 2024, comes in at 125.2 proof.

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As I’ve written about before, higher proof doesn’t mean better whiskey. In fact, it sometimes means worse whiskey. Every brand usually has a barrel-proof expression in its lineup because consumers want undiluted, often unfiltered whiskey. While undiluted whiskey can be more flavorful and allows you to control the strength of your sipping experience, it can be less enjoyable to sip a whiskey nearing hazmat levels above 130 proof, even when diluted with water or ice.

The new Bernheim Barrel Proof, at a 125 proof, shares similar characteristics to Booker’s than A. Smith Bowman. This allows you to enjoy the rich taste without overwhelming your palate. This whiskey contains a high percentage of corn in its mashbill, but it’s the wheat that gives it a delicate sweetness that doesn’t entirely overshadow the spice. It bursts with flavors of orange-chocolate, green apple, cinnamon, vanilla custard, and black pepper. You might also notice the underlying earthy grass notes on the finish. You’d expect some heat from the Bernheim Barrel Proof, but it’s quite manageable and nice to drink, especially when poured over a large ice cube.

There are some cask-strength American wheat whiskeys out there made from 100 percent wheat, like Journeyman’s Corsets, Whips & Whiskey and Dry Fly’s Cask Strength Straight Wheat Whiskey. Bernheim is made in the “barely legal” Kentucky style that Woodford Reserve also employs, despite using slightly more wheat at 52 percent in the mashbill. This high percentage of corn brings the whiskey’s taste closer to bourbon, which is far from a drawback. If you’re an enthusiast of wheated bourbon who can’t forego the Pappy hunt, or simply in pursuit of a smoother barrel-proof experience, or perhaps just enjoy wheat whiskey, this is a bottle worth finding and trying.

100 Consider it worth trading your first-born for

95 – 99 Revered as a trophy for the cabinet

90 – 94 Great: Elicits an animated nod from friends when you pour them a dram

85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market

80 – 84 Good: More of your everyday drinker, solid and reliable

Below 80 It’s alright: Honestly, we probably won’t waste your time and ours with this

Every week Jonah Flicker tastes the most buzzworthy and interesting whiskeys in the world. Check back each Friday for his latest review.

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A LITTLE TASTE of paradise has arrived at Weirs Beach.

Keith and Monique O’Leary opened Winni Rum Shack across the street from Funspot, which claims to be the largest arcade in the world, off the Daniel Webster Highway in Laconia.

The place, which opened at Tiki Plaza, offers “a low-key vibe, Island-inspired food & largest selection of Rum & handcrafted Rum concoctions in the region,” according to its Facebook account.

Keith O’Leary said the area has a lot of traditional or biker-themed restaurants, and they wanted to bring something new in hopes of drawing more people to the popular tourist spot on Lake Winnipesaukee.

“They are saying, ‘Hey, this feels like I am in Florida,'” he said. “The vibe that people are getting from Winni Rum Shack seems to be hitting the spot. People are really excited about it.”

The weekends have “just been killer,” with O’Leary having a tough time staffing the restaurant to keep up with demand.

The O’Learys also own and operate the Craft Beer Xchange out of the Lawrence Manor, an old resort property, which is home to the Witches Brew Pub and the Weirs Beach Beer Garden. The place opened in 2020 during the COVID-19.

The signature drink is the Winni Painkiller, made with Pusser’s Rum, pineapple juice, orange juice, cream of coconut and freshly grated nutmeg. The name of the drink is trademarked.

“That’s really been taking off,” O’Leary said. “People have been coming in specifically for the Winni Painkillers.”

The place has a full liquor license, but specializes in rum, of course.

“I would say that I have over 80 different rum options,” O’Leary said. “I have 15 different sipping rums that you either sip them straight and neat or you put one ice cube in and you enjoy the rum just like that.”

The full menu is focused on island-inspired foods, including Cuban sandwiches, Jamaican jerk, bacon-wrapped scallops and shrimp dishes.

Tropical attire hasn’t quite caught on yet with the clientele.

“It has been so cold, but they are already talking about throwing on their Hawaiian shirts and coming out on a Friday night,” O’Leary said.

The couple wants to help promote Weirs Beach as a destination with its variety of businesses.

“We want to be a part of the fabric of the Weirs Beach area that is undergoing this revitalization,” he said. “We want people to know that it’s not the Weirs Beach of old. There are a lot of new and exciting things going on.”

Family Dollar to Flip Side

Also in Laconia, The Flip Side restaurant opened in the former Family Dollar and will serve up breakfast and lunch for now.

The renovated space includes live-edge wooden countertops and custom-made booths. The menu features omelets for $7.99 and classic breakfast and lunch plates. Don’t forget to check the specials.

The restaurant, which opened on Feb. 15, has a greater purpose.

“The aim is to facilitate a location where individuals with developmental obstacles, disabilities, and physical difficulties can find employment, gain empowerment, and be integrated into the community,” a post on Facebook mentions.

Expansion of Wendy’s

Wendy’s is prepared for expansion with the addition of two new establishments in North Conway and Claremont.

The development of these restaurants is under the company’s tailored build-to-suit program, which will be fully owned and managed by a franchisee. The initiative is crafted to encourage franchise owners and stimulate expansion, as mentioned in a press release.

The North Conway restaurant will be part of a project at 1657 White Mountain Highway, which also includes space for another 5,460-square-foot restaurant and shops.

The proposed 2,228-square-foot Wendy’s is designed to have 36 seats and a drive-thru.

Chicken with a twist

A new chicken place, Crispy Delight, opened at 62 Crystal Ave. in Derry. The cuisine features “chicken with a Chinese twist.” The menu features chicken burgers, popcorn chicken, tenders, wings, cheese sticks, onion rings, waffle/french fries, scallion pancakes, dumplings, spring rolls and bubble tea.

The Greater Derry Londonderry Chamber will hold a ribbon cutting from 1 to 2:30 p.m. March 21.

New digs

The New Hampshire Liquor & Wine Outlet opened in a new spot in Nashua.

The liquor commission relocated the outlet at the Westside Plaza to the former Pier 1 Imports in the same plaza. The building is 12,500 square feet

Since 2012, the commission has renovated, relocated or built more than 40 New Hampshire Liquor & Wine Outlet locations in 36 communities, according to a news release.

A new 20,000-square-foot outlet is planned for the Market Basket Plaza on the Keene/Swanzey border.

If you have an interesting business or commercial real estate story idea email reporter Jonathan Phelps at jphelps@unionleader.com.

March 2, 2024

Former finance professionals Chima Burey and Amani Macaulay successfully transition to the spirits industry.

In the bustling streets of New York City, where the pulse of finance beats incessantly, two friends found themselves at a crossroads, their paths intersecting at a fateful going-away party in 2012. Chima Burey, 47, and Amani Macaulay, 45, both seasoned finance professionals, felt burnt out from their careers in finance and wanted to embark on something new. In a city where success often hinges on the next big deal, they dared to prioritize a different currency: life balance. Recent research from the World Economic Forum underscores the universal desire for equilibrium, even within the high-pressure confines of the banking world.

Fueled by a shared vision and a passion for fulfillment, they embarked on an unconventional journey. Their destination? The dynamic realm of the spirits industry, where they would carve out a new path fueled by passion and purpose. What began as a casual conversation over dinner evolved into the birth of Duke & Dame in 2017. This Black-owned whiskey brand captured the essence of nostalgia with its salted caramel flavor profile.

BLACK ENTERPRISE connected with Duke & Dame Whiskey founders to discuss their transition from the finance industry to spirits, the challenges they encountered, and the legacy they are leaving.

From Finance to Flavor: A Serendipitous Encounter

The journey of the founders started with a meeting at a mutual friend’s goodbye party. According to Chima, the friend thought they were alike and needed to meet. This initial meeting ignited a friendship that eventually turned into a partnership driven by shared passion and entrepreneurial spirit.

The origin of Duke & Dame traces back to a dinner conversation where the idea of making a flavored whiskey was born a few months after they first met. Chima remembers that the dinner is where all the crazy ideas started. They pondered, “If you could start your own flavored whiskey, what flavor would you choose?” As they discussed this, Chima imagined a whiskey that tasted like the popular Werther’s Original candies. This idea set the groundwork for their flavor-filled journey.

A Journey of Innovation and Discovery

With the rise of the flavored whiskey market powered by the popularity of brands such as Fireball and Tennessee Honey, Chima and Amani perceived a unique opportunity to introduce their own salted caramel whiskey. Coming from a financial background, they dedicated themselves to creating the perfect blend, even transforming their kitchens into impromptu labs. As Chima, a former financial advisor, notes, “Our kitchens looked like chemistry labs.”

As they delved deeper into whiskey making, Amani, a former investment banker, aimed high, saying, “We wanted something different… something appreciated by whiskey aficionados and also enjoyed by those who may shy away from whiskey.” Driven by their ambition and commitment to quality, Amani and Chima left their finance careers in May and October 2017, respectively, and committed to prototyping, taste testing, and refining their whiskey until it met their standards of unsurpassed taste and sophistication.

Navigating Challenges and Breaking Barriers

Despite being skilled in finance, Chima and Amani faced challenges in understanding the complexities of the spirits industry. As newcomers in an industry traditionally closed-off, they had the daunting responsibility of comprehending the subtleties of whiskey manufacturing and distribution. Nonetheless, driven by their incredible work ethic and a desire for learning, they pressed on, receiving advice from industry experts and plotting their route to success.

While reflecting on their progress, Chima identified the lack of means and networking opportunities for black businesspersons in the spirits industry. “We didn’t have a community of black spirit makers to turn to,” he said. Still, they carried on, employing their resolve and durability to break down obstacles and establish their brand within significant retailers like Total Wine, ABC, Walmart, and Costco, where it sells for $29.99.

An Inheritance of Quality and Include-all Policy

Duke & Dame symbolizes more than just a label to Chima and Amani; it symbolizes their dedication to quality, inclusivity, and originality. On average, since 2020, the company has enjoyed a 45 percent boost in revenue every year and reported a 150 percent increase in case sales in 2022. (Duke & Dame chose not to disclose its annual revenue.) As Chima stated, “We imagine this power duo enjoying their whiskey together,” hinting at the brand’s name, which honors both men and women who relish its unique taste. With Duke & Dame, they hope to redefine the flavored whiskey scene, providing a product that breaks gender norms and appeals to a diverse crowd.

As they advance their presence and investigate new growth pathways, Chima and Amani persist in their commitment to producing superior liquors. “We’re in the innovation hub, generating,” Chima indicated, suggesting forthcoming offerings designed to enthrall both whiskey connoisseurs and beginners. With each Duke & Dame bottle, they entice customers to accompany them on a voyage of taste, advancement, and jubilation.

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A UNIVERSITY fresher, 18, passed away after consuming an entire bottle of vodka at a sports social event, as reported at an inquest.

The deceased, Alfie Head, was a student at the University of Lincoln studying his first term when he tragically passed away on November 14 of the previous year.

The court proceedings today elaborated on how the young student suffered a hypoxic brain injury that was the direct result of aspiration pneumonia, an ailment caused by acute alcohol toxicity.

During this inquest, Jayne Wilkes, the area Coroner for Lincolnshire, recited a statement provided by PC Thomas Jacobs of the local Police force.

Just after midnight on November 9, PC Jacobs was summoned to the student accommodation at Cygnet Wharf, Lincoln, in response to the report of Alfie’s cardiac arrest.

In one of the bedrooms, he found numerous paramedics already on location.

The inquest reported that one of Alfie’s friends, who was present during the social event of the Lacrosse society earlier in the night, spoke with PC Jacobs about the circumstances. According to him, Alfie had consumed a great deal of alcohol.

The friend narrated that during the “pre-drinks”, Alfie “just downed” a bottle of vodka.

The friend stated that he was “amazed” that Alfie had drunk the bottle.

Alfie collapsed on the way home to Cygnet Wharf and his friends helped him get back.

The friend said that Alfie “went really bad, really quickly” and his breathing became inconsistent.

Paramedics arrived at the student accommodation just after midnight and found Alfie in cardiac arrest.

He passed away at Lincoln County Hospital on November 14, 2023, having been cared for in the intensive treatment unit.

In the inquiry, a family written testimony shared by the coroner portrayed Alfie as deeply cherished both in his family home and at his university.

The account also emphasized that Alfie was excited about becoming an uncle soon, was an enthusiastic gamer, an ardent supporter of

Arsenal, and was recognized as “our little boy who has a brilliant future in the offing.”

They added, Alfie was always graced with a smile on his face.

The inquest heard how Alfie joined the Lacrosse society at university having never played the sport before and he was “so proud” to be on the team.

Concluding the inquest, the coroner confirmed that Alfie’s death was alcohol-related.

Ms Wilkes thanked the family for their support of the inquest and said “I would like to express my sympathies for their loss”, adding the death was “a loss in such tragic circumstances”.

Tributes previously flooded in for bright Alfie, originally from Hertford.

Posting on Facebook, Alfie’s heartbroken dad Mark Head, 54, wrote: “It is with a heavy heart that Clair and I have to say Alfie passed away peacefully today.

“He was the happiest we’ve ever seen him at Lincoln University and was having the time of his life.

“Getting a phone call at 1.30am saying your son was critically ill in ICU is the hardest thing a parent will ever receive.

“He fought bravely but the odds were stacked against him. Sleep well son and we will meet again.”

A spokesman for Lacrosse at Lincoln University expressed deep sorrow over the passing of their beloved member, Alfie, who was adored by all and played a vital role as the new goalkeeper. He stated, “We are deeply grieved by Alfie’s demise. He was the heart of our team and a significantly valued member.”

“Alfie was extremely loved and his absence will profoundly be felt. We extend our profound thoughts and sympathy to Alfie’s family and friends in this time of distress.”

“No further comments will be made by the Students’ Union and Lincoln Lacrosse.”

If you purchase an independently reviewed product or service through a link on our website, Robb Report may receive an affiliate commission.

Last summer, Dominican rum brand Brugal released one of our favorite rums of the year, Colección Visionaria which was aged in barrels seasoned with toasted cacao beans. Now comes news of the launch of , a high-end rum aged in sherry casks that were subject to “dark aromatic toasting,” and we got an early taste.

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Brugal was founded in 1888 in the Dominican Republic by Spanish immigrant Don Andrés Brugal. Today, rum production at the distillery is overseen by fifth-generation maestra ronera and Brugal family member Jassil Villanueva Quintana. She is the force behind the new Maestro Reserva expression, which will be a permanent addition to the portfolio. “My family deeply embraces the elegance and soul of Brugal rum, and I’ve absorbed a wealth of wisdom from the generations of maestro roneros who came before me,” she said in a statement. “By leveraging this knowledge and my unwavering passion, all while paying homage to the Brugal family legacy, I’ve crafted a rum that is ‘moment perfect.’”

The “dark aromatic toasting” that the brand refers to is Brugal’s proprietary process of treating the casks used for maturation. Maestro Reserva was initially aged in American oak sherry-seasoned barrels, and then dumped out and set aside. Those barrels were then toasted “using precision, mastery and expertise to extract natural caramel pearls that are drawn from the sugars in the wood,” according to the brand. The rum was then placed back into those barrels for a secondary maturation period. No sugar or additives were added, and it was bottled at 41.2 percent ABV.

I got to try a sample of Maestro Reserva, and while last year’s Colección Visionaria was better, this is a high-quality sipping rum as well. There are notes of creamy vanilla, caramel, and butterscotch on the palate, along with raisin, stone fruit, spice, orange, and just a hint of smoke. Maestro Reserva (SRP $200) will be initially available in Florida, Texas, and New Jersey, but will expand to other markets over the coming year. It’s also available to purchase from , and the rest of the lineup can be found at ReserveBar.

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A UNIVERSITY fresher, 18, died after drinking a bottle of vodka at a sports social, an inquest heard.

Alfie Head was studying at the University of Lincoln during his first term when he died on November 14 last year.

The court heard today how the young man died from a hypoxic brain injury as a direct consequence of aspiration pneumonia, which was caused by acute alcohol toxicity.

During the inquest, the area coroner for Lincolnshire, Jayne Wilkes, read out a statement from PC Thomas Jacobs of Lincolnshire Police.

PC Jacobs was called to Cygnet Wharf student housing in Lincoln shortly after midnight on November 9, due to reports of Alfie experiencing a cardiac arrest.

He observed multiple paramedics were already present in a bedroom.

The hearing revealed that PC Jacobs had a conversation with one of Alfie’s friends, who described that they had consumed alcohol earlier in the evening at a Lacrosse society social occurrence at a residence.

The friend detailed there had been a vodka bottle at “pre-drinks” which Alfie had “simply chugged”.

The friend stated that he was “amazed” that Alfie had drunk the bottle.

Alfie collapsed on the way home to Cygnet Wharf and his friends helped him get back.

The friend said that Alfie “went really bad, really quickly” and his breathing became inconsistent.

Paramedics arrived at the student accommodation just after midnight and found Alfie in cardiac arrest.

He passed away at Lincoln County Hospital on November 14 2023, post receiving intensive care unit treatment

In the inquest, the family description of Alfie was recited by the coroner. He was cherished, both within the family and at the university.

Alfie was noted to be on the cusp of becoming an uncle, an ardent gamer and a supporter of Arsenal. He had a promising future ahead of him, being “our little boy with a very bright future”.

The family further added that Alfie “always wore a happy smile”.

The inquest heard how Alfie joined the Lacrosse society at university having never played the sport before and he was “so proud” to be on the team.

Concluding the inquest, the coroner confirmed that Alfie’s death was alcohol-related.

Ms Wilkes thanked the family for their support of the inquest and said “I would like to express my sympathies for their loss”, adding the death was “a loss in such tragic circumstances”.

Tributes previously flooded in for bright Alfie, originally from Hertford.

Posting on Facebook, Alfie’s heartbroken dad Mark Head, 54, wrote: “It is with a heavy heart that Clair and I have to say Alfie passed away peacefully today.

“He was the happiest we’ve ever seen him at Lincoln University and was having the time of his life.”

“Getting a phone call at 1.30am saying your son was critically ill in ICU is the hardest thing a parent will ever receive.”

“He fought bravely but the odds were stacked against him. Sleep well son and we will meet again.”

A representative for Lacrosse at Lincoln University expressed: “We are deeply saddened by the loss of our team member, Alfie. He brought joy and was a highly respected member of our team, with promising talents as a new goalkeeper.

“He was beloved by all and his absence will be felt intensely. Our deepest sympathy and condolences are with Alfie’s friends and family in this hard time.

“No further statements will be made by either the Students’ Union or Lincoln Lacrosse.”  

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Exploring a new liquor brand can evoke a rollercoaster of feelings. Fear – due to high expectations, excitement for the possibilities, and upon success, satisfaction. While tequila or vodka are often the first alcohol types for many, whiskey and bourbon have been gaining popularity amongst modern consumers. For those adventurous in spirits, Black-owned whiskey brands are marking their territory in the market.

Celebrating Black History Month is an ideal time to unearth brands operated by Black creators. What’s thrilling is when these discoveries become your favorites throughout the year. If you are scouting for a unique whiskey brand to gift or enrich your own collection, these nine Black-owned whiskey brands are undoubtedly worth your consideration.

Related: Top Black-Owned Food & Beverage Brands

Created to celebrate the modern whiskey drinker, Absiola Whiskey is one that “drinks well above its age.” Featuring a blend of Malt and Bourbon whiskey, each sip of this 40-percent ABV drink will bring about notes of vanilla and waffle cone as well as a rich aroma of apricot and almond cream.

Available in straight bourbon whiskey, ginger-vanilla flavored whiskey and chocolate flavored whiskey, Den of Thieves promises to erase the guilt of ultimate pleasure with every sip.

Offering up a variety of non-chilled, filtered bourbon whiskey products, Old Hillside is a veteran-owned company that infuses history, heritage and homage all in one. Its Kentucky Straight Bourbon Whiskey option offers up 48.5-percent ABV, both cinnamon and nutmeg on the nose and brown sugar, oak, vanilla and caramel on the palate.

Related: How to Celebrate Black History Month, According to Black Chefs

This premium, handcrafted whiskey was named after the Historic Greenwood District neighborhood in Tulsa, Oklahoma. While there are three options in their brand, the flagship flavor—Greenwood Whiskey—has rich smokey caramel and vanilla aromas with hints of butterscotch, sweet cherry wood and a touch of citrus bolster in its taste. And with a 42-percent ABV, this is one bold whiskey you’ll want to add to your collection.

Perhaps one of the most talked about Black-owned whiskey brands, Duke & Dame is a hot topic for many reasons. Featuring 100-percent natural salted caramel and only 1-gram of sugar per serving, this guiltless 35-percent ABV sip is tasty enough to be had neat or in a cocktail.

When the topic of Black-owned whiskey brands come up, Uncle Nearest is the brand at the top of the list. So, if you haven’t had the chance to give it a try, this is your sign. Touted as the most awarded bourbon and American whiskey brand, there are plenty of options to choose from when you’re perusing this brand.

Related: All About James Hemings, One of America’s First Celebrity Chefs

Fans of spiced whiskey, rejoice. Red Hazel has the sip that you’ve been yearning for. Founded by a brother-sister duo, this 35-percent ABV rye whiskey delivers an experience worth reliving time and time again.

If you needed a reason to give flavored whiskey a try, Frisky Whiskey might be just that. Crafted in small batches in Charleston, South Carolina, this award-winning 35-percent ABV sip uses pure caramel and natural vanilla to complement the natural and unforgettable notes of whiskey.

Looking for a bourbon whiskey with an incredible story? Eric LeGrand is it. Created by and named after former Rutgers University football star Eric LeGrand, this whiskey was brought to life after LeGrand sustained a spinal cord injury that left him paralyzed. Now, the 44-percent ABV sip is the poster child for dispelling the misconception that those living with paralysis can’t enjoy the finer things in life.

Up next: 5 Black Figures Who Changed Food Forever

Kenton Quinn bought vodka and gave it to the schoolgirl in ‘large quantities’ before he raped her

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A predator plied a young girl with alcohol before committing a rape at a house party.

Kenton Quinn, a convicted rapist, executed the attack on a girl of secondary school age in Teesside. Teesside Crown Court was told that both were present at the same event and Quinn provided her with vodka.

The prosecutor, Shaun Dodds, stated that the 21-year-old deceived her about his age claiming himself to be 16 and started supplying her with alcohol. However, the minor fell sick as Quinn performed the sexual assault.

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Mr Dodds said: “She felt like she was losing control and struggled to walk as she was dizzy. At one point the defendant pulled her onto his knee.”

The court heard the victim went to the bathroom as she felt sick but was followed by Quinn who then attacked her. Mr Dodds said despite the girl telling him to stop he “ignored” her. The teenager was left with lacerations following the attack and Quinn left. The court heard the victim also left the party and immediately reported the rape.

Mr Dodds said the Stockton man was arrested the following day and denied any sexual activity. However, Quinn was later snared by forensic evidence. He later pleaded guilty to two counts of rape and sex assault. The brave teenager and her family attended court on Wednesday and her victim impact statement was read out by her father.

The girl stated, “I am unable to stop reminiscing about the night it transpired. I feel contaminated, humiliated, and terrified. Constantly feeling as if someone is about to attack me, I am continuously anxious, particularly when outside. Thoughts of suicide cross my mind daily. I have trouble sleeping, and when I do, I am haunted by dreadful flashbacks. I feel disconnected, as if I’m living life through a television screen or another person’s perspective. It seems as if no one comprehends what I am enduring.”

Quinn is a convicted perpetrator of rape, and in September the previous year, he was given an extended jail sentence for assaulting and raping another woman. Teesside Live previously reported that he confessed to rape just moments before his trial was set to begin. He also confessed to committing actual bodily harm against the victim.

The defendant was sentenced to 13 years in a reformatory for young offenders. He was informed that he will serve nine years in prison and spend four years on parole in the community. Expected to attend court via video link for his most recent offenses, Quinn did not appear from his prison cell, with the excuse given to Judge Howard Crowson being that he was indisposed.

Tom Bennett, representing Quinn in court, requested a reduction for the defendant’s admissions of guilt and argued that the defendant had not “deliberately purchased alcohol to intoxicate the complainant with the intent to exploit her.” However, Judge Crowson rejected this argument.

Sentencing, he said: “His target was not used to drinking and it would have been obvious to everyone she was unwell. Someone in that condition requires care not exploitation but Kenton Quinn took advantage. It was his intention that she should be incapacitated which is why he bought vodka and gave it to her in such large quantities.”

The judge added that Quinn’s crimes caused “physical harm and very long-term emotional and psychological harm”. The court heard that a further extended sentence is required as “the danger that he poses is greater than the danger that was assessed”. Quinn, previously of Bridge Road, Stockton, was handed a further seven year prison sentence with a further two-year extension.

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Texas Cowboy Tan Hat, Boots, Cow Skull, Lasso on Dark Background

Wine often gets all the attention in terms of its food synergies. While it is a favorite go-to for many of us, there is something to be said about how great cocktails can go with many dishes: particularly when the ingredient mix and garnishes are right.

I recently attended a Texas whiskey and wine pairing dinner at San Francisco’s classic Epic Steak, which featured the whiskeys of Texas producer Balcones Distilling, which is now owned by Diageo. My favorite was the fresh and crisp Lone Star Zest, made with Balcones Baby Blue, Grapefruit, Orange Oleo Saccharum and a of splash ginger beer.

I also had chance to sit down with Alex Elrod, brand experience manager at Balcones, about how the whiskeys taste and pair with food. All answers have been edited and condensed for clarity.

Alex Elrod shares his insights on whiskey and food pairing.

Epic Steakhouse has a beautiful view of the SF Bay.

Liza B. Zimmerman (L.B.Z.): How does whiskey pair differently than wine with food?

Alex Elrod (A.E.): Whiskey has a robust and concentrated flavor profile compared to wine. Its rich, diverse notes can complement or contrast with various food elements. Unlike wine, which often works through matching flavors, whiskeys’ higher alcohol content and distinct taste can create complementary or contrasting experiences.

Wine can be much more complementary to a dining experience, whereas whisky tends to be its own star in the show: because of the high proof.

L.B.Z.: What about Balcones in particular makes it food friendly?

A.E.: Our whiskeys are often robust and something to chew on, which is a nice juxtaposition alongside food. You can experience waves of flavor from the food to the drink: a contrast not easily achieved with softer, more homogenous drinks.

When looking at Cataleja Texas Single Malt, the limited-edition release for our 15th Anniversary, it possesses a versatile flavor profile due to its maturation process involving various casks. The interplay between the malt character and Sherry wood impact offers layers of flavors, making it adaptable to diverse food pairings. Its richness, texture and diverse notes make it an excellent companion to a wide array of dishes.

Toasting the whiskey.

L.B.Z.: How do different versions of it (and their age statements) work differently with different foods, garnishes and sauces?

A.E.: The different expressions of Balcones whiskies, varying in age and flavor complexity, can offer unique experiences when paired with different foods. My favorite pairing with Cataleja is steak and mushrooms!

For Balcones Lineage Texas Single Malt: I absolutely recommend this neat, in a soda water whiskey highball and some type of herb garnish to carry its unique herbal quality.

Balcones Rye Bottled in Bond: is the newest to our line and pairs so well with chocolate, coffee, and herbs or in any classic cocktail calling for a rye whiskey.

The steak pairing course.

L.B.Z.: Are there any hard and fast rules for whisky pairing: such as flavor bridges with wine: if a dish has flavors of strawberries then a wine with similar flavors will pair well?

A.E.: While there are no strict rules, certain principles can guide whisky pairing. Similar to wine, balancing or contrasting flavors between the dish and whisky can work wonders. Exploring complementary flavors like smoked meats with a smoky whisky or contrasting flavors like a spicy dish with a lower ABV and more fruit-forward whisky can often create delightful pairings. However, personal preference and experimentation play a significant role in finding the perfect match.

Orange twist isolated on a white background. Orange peel close-up. Orange citron.

(L.B.Z.): If you do create a cocktail, what are some mixers and garnishes that can complement the spirit’s flavor and how it works with food?

A.E.: When crafting cocktails with whiskeys, consider mixers like vermouth, bitters, or citrus elements that can complement the whisky’s complex profile without overpowering it. Garnishes such as orange or lemon zest, or even a sprig of herbs like thyme or rosemary, can enhance the drink’s aromatic qualities and potentially pair well with certain foods.