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If you’ve been experimenting with mixed drinks at your personal bar, it’s worth considering adding a classic frothy whiskey sour to your cocktail list. Dating back to at least 1862, this is one of the earliest cocktail recipes still in circulation. The whiskey sour, with its many variations, offers a fantastic baseline for those wanting to further their bartending skills or impress friends at the next mixer.

You can make whiskey sours by first shaking the required ingredients without ice in a cocktail shaker. Following this, you add ice, shake it again, then strain the mixture into your serving glass. This technique not only merges the ingredients but also builds a foaminess intrinsic to the whiskey sour. The shaking process creates the trademark ultra-smooth texture of this cocktail. Ice is a welcome addition to the shaker for texture but avoid over dilution by stray ice bits in the final cocktail. Drinks like whiskey sours are typically strained twice for this very reason, ensuring fruit pieces or errant ice are excluded.

Read More: 13 Essential Liquors for Your Home Bar

Even beginners will find it challenging to mess up a whiskey sour, but mastering the basics will surely delight you and your friends. Try your hand at the fundamental recipe before adventuring into special variations like the orange liqueur-infused fancy sour, or the New York sour crowned with a float of red wine. Some whiskey sour recipes even incorporate egg whites for an added lush consistency. Whatever recipe you opt for, always remember to double-strain your cocktail. Excess ice can gradually alter the taste the longer it sits in a glass. Here’s to enjoying consistent flavor from the first refreshing sip to the finishing swallow.

Keep in mind that the double-straining technique doesn’t apply only to whiskey sour recipes. Pieces of muddled fruit and freshly squeezed citrus are excellent flavor enhancers for many drinks made at home, but added ingredients can result in unwanted floaters that end up in your cocktail glass, a less-than-ideal aesthetic for the smoothest cocktails. Take the extra effort and double-strain your concoctions, and your drink-mixing game will be instantly up-leveled.

Read the original article on Tasting Table

by: Sarah Szilagy

Posted: Mar 29, 2024 / 06:30 AM EDT

Updated: Mar 28, 2024 / 10:03 PM EDT

COLUMBUS, Ohio (WCMH) – A Columbus-area distillery has been accused of diluting Ohio State University’s brand with its Buckeyes-themed vodka.

Ohio State is contesting the trademark application of Noble Cut Distillery for its VOHIO vodka. The university claims the vodka’s use of “VOHIO” and colors associated with Ohio State misleadingly suggest a connection between the vodka and the university. The opposition filed by the university with the U.S. Patent and Trademark Office, points out the distillery’s social media posts and the vodka label’s colors that “unmistakably point to Ohio State.”

Noble Cut Distillery, established in 2014 in Gahanna, has been selling VOHIO vodka since at least September 2021, according to their trademark application. In response to this application, Ohio State asserted on March 11 that its own “Ohio State” trademark, granted in 1981 and in use since 1878, carries precedence.

The university also maintains the priority of licensed uses of its marks by approved third-party sellers. These marks include “Buckeyes,” “OSU,” “Ohio Stadium,” and expressions popular with fans such as “OH-IO,” “O-HI-O,” and “O-H-I-O.” The university insists that the “V” in VOHIO does not adequately differentiate the vodka from Ohio State.

According to the opposition filing, “The element most likely to be remembered by consumers in such mark is the well-known and identifiable term ‘OHIO.'”

Noble Cut Distillery declined to provide comment.

Given the extensive diversity and categories of products featuring licensed Ohio State trademarks, like beer koozies and shot glasses displaying the Buckeyes logo, the university argues that any logical consumer would assume that VOHIO vodka is likewise affiliated with Ohio State. The university also contends that Noble Cut Distillery’s marketing for the vodka indirectly suggests such an association.

In various Instagram posts, Noble Cut displays VOHIO vodka next to officially licensed Ohio State merchandise, including Ohio State-emblazoned plastic cups and an Ohio State cooler. They also link the vodka to Ohio State football matches. Several captions on the posts make reference to Ohio State game day, encouraging fans to enjoy VOHIO vodka at pre-game tailgates.

In an Instagram post made in September 2023, which was included in Ohio State’s objection filing, Noble Cut exhibits a banner from a football tailgate event. The banner includes an image of its VOHIO vodka placed next to a football and a Buckeyes necklace. It displays the words, “Tailgate Vodka Made in Ohio.”

The design of the VOHIO label is criticized by Ohio State due to its similarities with the Buckeyes football uniform’s signature athletic stripe pattern.

Ohio State spokesperson Chris Booker has stated that each year, the university’s trademark and licensing program generates around $17 million. Hence, protecting the brand and trademarks is critical.

Booker further stated that these assets are of great value and contribute to their fundamental academic mission which includes teaching and research.

Noble Cut has had success in getting similar vodka marks trademarked using the same “V” theme. In November 2023, they received trademarks for “VOPENN” and “VOTENN”, using them to market vodka bottles coloured like Penn State University and the University of Tennessee respectively. There was no opposition to these trademark applications from either university.

Noble Cut originally had until April 20 to respond to Ohio State’s opposition, but on Thursday, it requested a 60-day pause in court proceedings because it has entered into settlement negotiations with the university. Proceedings will resume May 28.

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

Samsung’s The Frame TV witnessed an upgrade in 2024. Are you contemplating whether the new Frame versus the prior version is worth the investment? Review the testing outputs and comparisons between different models of Samsung The Frame TVs.

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Sofia Deleon has launched her own rum, Tenango, after being inspired by her great-grandmother.

A Philadelphia entrepreneur has taken her great-grandmother’s legacy of making moonshine and created her own rum company.

Sofia Deleon, of El Merkury restaurants, just launched Tenango Rum earlier this year. Born and raised in Guatamala City before coming to the United States in 2012, Deleon always heard stories about her great-grandmother in the 1920s. “My tatarabuela used to make cusha, which is a Guatamalan version of moonshine that’s made with corn and sugarcane,” Deleon says. “I thought it was very inspiring, and it led me to follow in her footsteps.”

So Deleon says she decided that for her next entrepreneurial venture, she decided to investigate rum. “Growing up in Guatamala, I saw a disconnect between how Americans see rum and how the rest of the world sees rum,” Deleon says. “Most Americans associate with super sweet, hangover-prone tiki drinks that come with an umbrella that they’re most likely drinking on vacation.”

But rum, she says, can be so much, much more. “I want to reshape that perception of rum,” Deleon says.

Tenango is a 100 percent, single source rum, and it is crafted at a Guatamalan distillery. Made with grade A molasses on a column still using a traditional, Spanish method, it is aged in American white oak barrels.

The depth of the flavor, she says, distinguishes it from other rums, but its packaging is also distinctive.

“When I went back home and embarked on this rum journey, I wanted my product to extend beyond a great liquid,” Deleon says. “My larger goal was to give back and represent Guatemala in the best way.”

“To me, nothing says Guatemala more than the colorful weavings found all over the country so I thought ‘How can I best incorporate them in my bottle?’” she adds.

Driven by this thought, Deleon mobilized a cooperative of Mayan ladies, who manually make each cover for every bottle. “Observing a label that says ‘handmade,’ is one thing but to actually see it being weaved on a foot loom is truly enchanting,” she states. “The first time I saw the process first-hand, I was determined to keep this art form alive through my product.”

Deleon’s connection to one of these women transpired through her father, a resident of Guatemala. “He succeeded in establishing the needed trust for this project to flourish,” she narrates.

Subsequently, Deleon collaborated with a local designer renowned for his work with conventional tejidos or Guatemalan fabric. “We certainly went through numerous iterations prior to achieving the perfect fit for the bottle,” she gives voice to her experience.

Deleon expresses her fondness for enjoying Tenango pure, especially during her post-work relaxation, but also loves it in cocktails. “At a restaurant, I’m particularly excited to taste the various spirit-forward recipes crafted by bartenders,” she shares. “The Carajillo happens to be one of my favorites for dessert as the coffee tones beautifully complement those of the rum.”

Currently being distributed in Pennsylvania and New Jersey, Tenango, priced at $49.99 per bottle, has future expansion plans as per Deleon. “My intention behind creating Tenango was similar to El Merkury. I wanted a superior representation of Guatemala, an exceptional place with abundant offerings, which is often negatively portrayed in the media,” she conveys.

You may have heard that you should never store vodka in the freezer because its low freezing point will impact the taste and viscosity of the drink. However, one expert’s advice may make you revise that rule to read “almost never” instead, as they presented one important exception.

Molly Horn is the manager of cocktail strategy at Total Wine & More, so it’s fair to say they know their tipple. Mashed asked Horn if vodka should ever be stored in the freezer, and they said, “If you love martinis, I think storing a bottle of vodka in the freezer […] is an excellent choice.”

Freezing vodka, in general, makes it thicker (because water and ethanol have different freezing points) and can negate the more subtle aspects of its flavor. This isn’t ideal if you’re drinking it neat, but it can actually help with getting the perfect texture for a martini. What is viscous to neat vodka is silky to a martini. Horn recommends using “winter wheat vodka, which has that beautiful silky-smooth texture especially right out of the freezer.” Masking the vodka’s taste can actually help if you want to draw attention to other ingredients, such as vermouth in a classic vodka martini or any other extras you’re using in your martini recipe.

Read more: Popular Vodka Brands Ranked From Worst To Best

While chilling vodka in the freezer is great for martinis, Molly Horn doesn’t recommend it for everything. “If you’re into more refreshing, citrusy cocktails — or simple highballs, like vodka sodas and tonics, I would say keep that bottle on your backbar until you’re ready to pour,” they told Mashed. If you’re making a refreshing Cosmopolitan, for example, be sure to keep your vodka firmly out of the freezer. The cranberry juice and Cointreau liqueur will provide the necessary silkiness, and since a Cosmo is technically a sour you won’t want to mask the vodka’s natural burn.

If you want to take it further and really focus on how the subtle taste of vodka combines with other elements of a cocktail, note that some mixologists have taken to preparing cocktails entirely off the backbar. Scaffas, or room temperature cocktails, are served sans ice, minimizing dilution. Because the primary focus of scaffas is on getting the best taste out of your alcohol, it’s best to apply this rule to cocktails that combine different spirits. This works best with whiskey-based cocktails as the best way to sample whiskey is at room temperature. However, there’s nothing stopping you from experimenting with a vodka-based Black Russian or Appletini.

Read the original article on Mashed.

Sofia Deleon has launched her own rum, Tenango, after being inspired by her great-grandmother.

A Philadelphia entrepreneur has taken her great-grandmother’s legacy of making moonshine and created her own rum company.

Sofia Deleon, of El Merkury restaurants, just launched Tenango Rum earlier this year. Born and raised in Guatemala City before coming to the United States in 2012, Deleon always heard stories about her great-grandmother in the 1920s. “My great-grandmother used to make cusha, which is a Guatemalan version of moonshine that’s made with corn and sugarcane,” Deleon says. “I thought it was very inspiring, and it led me to follow in her footsteps.”

So Deleon says she decided that for her next entrepreneurial venture, she decided to investigate rum. “Growing up in Guatemala, I saw a disconnect between how Americans see rum and how the rest of the world sees rum,” Deleon says. “Most Americans associate with super sweet, hangover-prone tiki drinks that come with an umbrella that they’re most likely drinking on vacation.”

But rum, she says, can be so much, much more. “I want to reshape that perception of rum,” Deleon says.

Tenango is a 100 percent, single source rum, and it is crafted at a Guatamalan distillery. Made with grade A molasses on a column still using a traditional, Spanish method, it is aged in American white oak barrels.

The depth of the flavor, she says, distinguishes it from other rums, but its packaging is also distinctive.

“When I went back home and embarked on this rum journey, I wanted my product to extend beyond a great liquid,” Deleon says. “My larger goal was to give back and represent Guatemala in the best way.”

“To me, nothing says Guatemala more than the colorful weavings found all over the country so I thought ‘How can I best incorporate them in my bottle?’” she adds.

This question led Deleon to create a co-op of Mayan women, who handcraft each cover of every bottle. “It’s one thing to see a tag saying ‘made by hand,’ but to see it woven in a foot loom is something really magical,” she says. “The first time I witnessed the process in-person, I decided I wanted to do everything possible to keep this art alive through my product.”

Deleon was connected to one of the women through her father, who lives in Guatemala. “He managed to build the trust that was needed to allow this project to succeed,” she says.

Deleon then worked with a local designer known for working with traditional tejidos or Guatemalan fabric. “We must have gone through dozens of iterations until we got it to finally fit the bottle,” she says.

Deleon expresses her fondness for savoring Tenango neat, particularly after a hard day at work. However, she also appreciates it in cocktail concoctions. She says, “At the dining establishments, it captivates my curiosity to explore the various mixologist innovations around spirit-forward recipes. Interestingly, one dessert drink that stays close to my heart is Carajillo, as the coffee elements dovetail beautifully with the rum’s attributes.”

Currently, Tenango is available for purchase in Pennsylvania and New Jersey at an offering price of $49.99 per bottle. For its future trajectory, Deleon is optimistic about broadening the reach. She adds, “Akin to El Merkury, Tenango is a byproduct of my aspiration to portray Guatemala in a better light, which despite being a spectacular nation with rich offerings, is frequently misrepresented negatively in the press.”

Every magnificent poet has a preferred elixir that invigorates their thoughts and contributes to their creation of beautiful lines that we enjoy singing or reciting. Jim Morrison, the lead vocalist of The Doors, was truly a poet, and his chosen muse was whiskey. However, his brand of preference was not the kind appreciated by soft sour aficionados, nor was it a boutique craft brand. Intriguingly, it is a brand that Frank Sinatra also enjoyed. Morrison was an admirer of Jack Daniel’s whiskey.

The vocalist’s fondness for this spirit is echoed in The Doors’ “Alabama Song (Whiskey Bar)” where the initial verse commences with, “Well, show me the way to the next whiskey bar, Oh don’t ask why.” While it is known that he also partook in Irish whiskey, as shown when he shot the cover for his final album, “L.A. Woman,” and even savored some Chivas, the allure of Jack Daniel’s remained unabated. The question is, what made this brand so irresistible to a soulful crooner like Sinatra and Morrison, the frontman of a psychedelic rock band?

Read more: The 27 Best Bourbon Brands, Ranked

The history of Jack Daniel’s whiskey is intertwined with the world of music. It began when the original creator of the spirit established his White Rabbit and Red Dog saloons in 1892 in Lynchburg, Tennessee and formed the Silver Cornet Band to unite people through music and drink. It became fashionable and bewitched artists from each consecutive generation. Among the other greats who shared Morrison’s affection for JD are Jimmy Page, Keith Richards, Mick Jagger, and Tom Petty. Kesha even references brushing her teeth with this spirit in her song “Tik Tok.”

What makes JD a whiskey of choice? It is often considered a good introduction for those who want to explore drinking this booze. Its price point makes it affordable and its overarching notes of caramel, vanilla, and oak keep those who enjoy this spirit coming back for more. Not to mention, per Drinks International, Jack Daniel’s ranked sixth in their 2023 annual list of bestselling American whiskey brands and has been a staple on this list in previous years as well. This classic Tennessee whiskey can be consumed straight, but it is perfect for a Jack and Coke, as well as a classic Lynchburg lemonade.

Read the original article on Tasting Table.

Bubbly poolside sip acquired.

Kylie Jenner is adding vodka soda to her list of growing businesses. The 26-year-old has already established herself in the celebrity beauty sphere with Kylie Cosmetics, and launched her viral clothing line, Khy, in 2023. Now, the youngest KarJenner is joining the alcoholic beverages industry with her top-tier vodka soda line, Sprinter.

The ready-to-consume cocktails are currently available in four fruity flavors perfect for spring break and summer: black cherry, peach, grapefruit, and lime. Despite the RTD canned drink market being crowded with popular choices like White Claw, LaCroix, and Truly, the Sprinter founder asserts that her product is “the best tasting vodka soda” — and she insists, “I’ve sampled a lot.”

Although some might draw parallels between her leap into the liquor business to Kendall Jenner’s, with her 818 Tequila brand, Kylie isn’t in competition with the supermodel. Rather, “Sprinter is 818’s bubbly little sister” that you bring along for picnics, backyard gatherings, and beach visits.

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The canned beverages are designed for enjoyment during fun times with friends. As per the words of Chandra Richter, a beverage development expert, “Sprinter is a vodka soda in a can that turns every situation into a celebration.”

Indeed, the cans have a unique Y2K aesthetic, making them a perfect fit for any cooler. However, before you include Sprinter in your upcoming friends’ gathering, you might want to find out which flavors taste the best and if these vodka sodas live up to the hype surrounding them.

In the following, staffers from Elite Daily and Bustle take and rate every single flavor from Kylie Jenner’s Sprinter series. They range from just okay to absolutely delicious. Yes, there’s a clear victor. –Rachel Chapman, Staff Writer, Elite Daily

Generally, when vodka soda comes to mind, lime is the first flavor one might think of. Surprisingly, this was the particular flavor that most the Elite Daily staff couldn’t quite appreciate, likening it to a subpar substitute of a traditional soda.

“This seltzer tastes like someone tried to draw Sprite from memory,” says Kelsey Stiegman, Senior Fashion Editor at Bustle, Elite Daily’s sister site. Instead of being a vodka soda with a hint of lime, this is all lime.

It also leans heavily on the soda side — but that doesn’t need to be a bad thing. Despite most testers putting this one at the bottom of their list, Elite Daily’s Senior Editor of Entertainment and Dating, Sarah Ellis, enjoyed the Sprinter lime flavor, saying, “When the vibe is right for soda, this is the move.”

Most staffers said they weren’t usually fans of grapefruit, but Kylie’s version was an exception. “It was tasty, bubbly, and subtle enough to remind me of the pamplemousse-flavored LaCroix,” says Elite Daily writer Hannah Kerns.

BDG Editorial Associate Jillian Giandurco, echoed Kerns’ sentiments, adding that it’s a refreshing choice for poolside sips.

However, if you’re a real-life fan of grapefruit, this drink might not appeal to you as much. Ellis, a self-proclaimed grapefruit enthusiast, states, “This one wasn’t totally my jam.” She’d consume it if available at a party, but it wouldn’t be her top pick.

Conversely, Kylie’s Sprinter incorporates actual fruit juice, making it light and invigorating, but it’s the intense black cherry fragrance that steals the limelight. Elite Daily’s Deputy Editor of Experiences and Style, Kaitlin Cubria, remarks, “The first thing that struck me was the aroma. It had a strong black cherry scent.”

Whilst Cubria wasn’t overly taken with it, Abby Lebet, Manager of Editorial Operations at Elite Daily’s parent organization, BDG, was captivated by the “sweet (but not overly so)” black cherry aroma.

Notwithstanding the fragrance, the majority of staff concurred that the black cherry flavor is delightful, with Stiegman observing that it’s “sweeter, but equally as refreshing” as White Claw’s black cherry flavor. Even Ellis singled it out as her most liked, stating “It’s sweet and uncomplicated without any artificial taste (which is an issue I have with some other seltzers on the market).”

Kylie’s beau, Timothée Chalamet, may be most famously known for his relationship with peaches in Call Me by Your Name, but the Sprinter peach flavor is almost as iconic.

This was hands down the fave of the Sprinter vodka sodas, winning over most staffers with its scent and real peach flavor. “I’m usually wary of peach seltzers because it can taste really artificial,” Lebet shares, “but this was light and refreshing.”

Cubria felt it was like a “peach creamsicle,” while Ellis said it reminded her of “a perfect summer day.” This is the one you’ll want to bring to every party — if you’re willing to share.

Taste-testers:

Rachel Chapman, Staff Writer

Kaitlin Cubria, Deputy Editor, Experiences & Style

Sarah Ellis, Senior Editor, Entertainment & Dating

Hannah Kerns, Staff Writer

Jillian Giandurco, Editorial Associate, BDG

Abby Lebet, Manager, Editorial Operations, BDG

Kelsey Stiegman, Senior Fashion Editor, Bustle

Be the first to know what’s trending, straight from Elite Daily

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TYLER, Texas — For today’s edition of Tuesday Tails, meet Rum Raisin from the SPCA of East Texas.

Rum Raisin is a female 12-week-old chocolate Labrador Retriever mix. Her mom weighs about 60 pounds.

The SPCA of East Texas is also in need of volunteers to bottle feed, and also foster families to place cats and dogs.

The SPCA of East Texas is located at 3393 W. Grande Blvd. in Tyler.

Adoption office hours are Tuesday through Saturday, by appointment only.

ADOPTION REQUIREMENTS

APPLY TO ADOPT

The mission of the SPCA of East Texas is to improve the lives of animals, alleviate their suffering, and elevate their status in society.

If you can’t adopt, fosters are always needed. Click here to learn more about the SPCA of East Texas’ foster program.

For more information on adopting and the SPCA of East Texas, click here.

Scottish distillery Port Ellen is making it easier for whiskey lovers to understand the chemical composition of their favorite drink.

As visitors to a legendary distillery in Scotland savor whiskey samples at the end of their tour, they’ll not only taste and whiff the spirits. They’ll see what’s inside of them, thanks to a wall-size projection of machine-generated digital art based on the drinks’ complex chemical signatures.

The art, called “Out of the Ether,” looks like a hypnotic puff of gold, white and gray smoke and clouds swirling and bubbling inside a giant glass marble. In fact, it’s a visualization of two rare whiskies based on their flavor and aroma profiles.

This spirited creation celebrates whiskey’s chemical complexity.

Whiskey producers often resort to scientific techniques such as gas chromatography and high-speed liquid chromatography to analyze their products. These processes separate and analyze various compounds present in the whiskey. However, the data representation in the form of peaks and dips on a graph is not exactly decipherable for the average whiskey drinker.

This is where “Out of the Ether” comes into play.

“Our goal was to simplify what was previously understood only by an organic chemist or a whiskey enthusiast,” explains Ewan Morgan, national luxury ambassador and head of whiskey outreach at Diageo. “With just a look, you can understand the unique character of the distillery and the whiskey.”

The distillery in question is Port Ellen, situated on the rugged isle of Islay off the West Coast of Scotland. Islay, famous as “Whisky Island,” has the highest number of distilleries per head in the UK. It is renowned for its whiskeys laced with a smoky flavor that stems from peat.

Diageo’s machine-generated visualization is based on data points on the chemical profiles of two Port Ellen whiskeys.

Port Ellen Distillery opened in 1825 and exported whiskey to North America as early as 1848. It closed down 40 years ago, one of a slew of Scottish “ghost” distilleries forced to shutter in the late 1970s and early 1980s as production of single malt Scotch whiskey outstripped demand.

Port Ellen reopened last week, remodeled and now owned by Diageo, the company behind brands including Johnnie Walker, Guinness, Smirnoff and Tanqueray that has invested $236 million to invigorate Scotch whiskey distilleries and tourism. Aimée Robinson, Port Ellen’s master blender, says the kinetic “Out of the Ether” art is part of the distillery’s long-term mission to chart the “atlas of smoke” in hopes of better understanding its nuances and mysteries.

To mark Port Ellen’s rebirth, the distillery is releasing two limited-edition whiskies, Port Ellen Gemini Original and Port Ellen Gemini Remnant, both of which come from 1978 European oak casks. One is a “remnant cask” that was saved by a Port Ellen employee when the distillery closed in 1983. He stored it at the Lagavulin Distillery where he went on to work.

The type of wood from which a cask is crafted, its seasoning process, and even its size and shape can significantly influence the flavor of whiskey. A leftover cask might still contain the remnants of some of the most historic whiskies from Port Ellen.

Over the last couple of years, Diageo has been employing a bespoke algorithm called SmokeDNAi. This innovative piece of tech has been used to supervise the concurrent maturation journeys of the Gemini whiskeys. It helps to demystify the intricate chemical evolution of spirits that originated similarly but matured in varying casks.

Morgan notes that both whiskies are Port Ellen, yet they resemble two significantly different whiskies.

The algorithm handled thousands of data points from both spirits. It compiled and structured information on their primary 10 compounds. Some of these include vanillin, which imparts a vanilla aroma, phenol, which gives a medicinal scent, tannins that induce astringency and bitterness, and translactone, known for releasing a creamy coconut flavor. Following this, the data was used to produce a visualization based on parameters provided by human input.

A graphic overlaying the art shows the percentile breakdown of the whiskeys’ primary compounds, and details how each one influences their character.

Aimée Robinson, Port Ellen’s master blender, looks at data on the whiskeys’ chemical makeup alongside an artistic interpretation of it.

The SmokeDNAi algorithm, developed in collaboration with data and design studio Bose Collins, could help Port Ellen predict the outcome of blending whiskies and the best release dates for them. It could also produce more visual representations for liquor lovers from novices to connoisseurs—comparing and contrasting the smokiness of whiskies from different-aged barrels, such as an 8-year-old cask versus a 16-year-old one, for example.

“That will make it much easier for people to learn about these whiskeys,” Morgan said from Scotland, where he was visiting the newly opened Port Ellen Distillery. “They will know what they’re looking for and have a much better understanding and hopefully enjoy them a little bit more.”

Morgan, a third-generation whiskey maker, has enjoyed many a fine whiskey in his day. He said he appreciates too many things about the drink to enumerate, but among them are the way it brings people together.

“It’s a very social drink. It creates these wonderful life moments,” he said. Plus, “it’s evocative. It creates memories. It also brings you back to memories.”

The Port Ellen Distillery on the Scottish island of Islay has reopened 40 years after it closed.

How do they taste? Read on to find out.

Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Fizzy canned alcoholic drinks may be your go-to, but some of them can be high in added sugar. A new vodka soda, created by megastar Kylie Jenner, combats this concern.

Meet Sprinter, the recent addition to the vodka seltzer scene that is touted to be a healthier option without sacrificing taste. The new boozy sodas—now available online and at Total Wine locations—currently come in four flavors: Grapefruit, Lime, Peach and Black Cherry.

The seltzers are gluten-free and vegan, which is great for those with related allergies or dietary preferences. They’re also only 100 calories per can—and with simple ingredients like vodka, fruit juice and sparkling water, you won’t find any added sugar in each of these drinks. What they do have is 36 grams of carbohydrates per can, which is OK for a drink enjoyed in moderation.

For an alcoholic beverage, the Sprinter cans seem like the perfect healthier option for vodka soda lovers. But how do they taste? Some of EatingWell’s editors put them to the test. Here are their honest reviews.

Related: We Tried Spindrift’s Two New Flavors—Here’s Our Honest Review

The most positive review after sipping on a Sprinter comes from our editorial director Victoria Seaver, M.S., RD.

“As far as spiked seltzers go, I thought these were pretty tasty,” says Seaver. “I like that they don’t use artificial sweeteners, solely because I don’t enjoy the taste of them in seltzers. The flavor from the juice was subtle yet provided enough flavor to make for a yummy drink.”

If you like a not-as-sweet, more refreshing sip, then keep your eye on these cans. Just in time for summer, Seaver said she can see herself sipping on one of these fruity concoctions paired with ice and a fresh lemon or lime wedge this upcoming season.

And if you’re curious about how they compare to other vodka sodas and spiked seltzers on the market, our associate editorial director Carolyn Malcoun said she would choose this over a White Claw.

“These tasted more natural to me,” explained Malcoun. “I thought that although there are natural flavors in them, the actual juice was more prominent flavor-wise.”

Related: What Experts Want You to Know about ‘Natural Flavors’ in Your Food

With that said, our editors who aren’t already fans of spiked sodas weren’t mind-blown after trying Sprinter. So if you’re not already a vodka soda drinker, these may not be revolutionary enough to turn you into a lover of the fizz.

Overall, our editors enjoyed the taste of Sprinter—and if you’re interested in trying Jenner’s new drinks, we’re giving the green light. Since they do contain alcohol, it’s best to drink these seltzers in moderation—which is one drink a day for women and two a day for men.

Feeling inspired? Check out these healthy vodka cocktail recipes you can make at home.

Related: Alcohol vs. Edibles: Is One Worse for Your Health Than the Other?

Read the original article on Eating Well.