Liquor-articles 1933

Over the past quarter, shares in Rocky Mountain Liquor (CVE:RUM) have risen significantly, showing an impressive 78% increase. However, with the company’s financial statistics fluctuating, there are doubts whether this strong share price trajectory can be sustained. In this article, we are going to explore Rocky Mountain Liquor’s ROE.

ROE, or Return on Equity, is a benchmark used to evaluate how efficiently a firm’s management is using the firm’s money. It essentially calculates a business’ profitability relative to shareholders’ equity.

Read our most recent analytical report on Rocky Mountain Liquor

Let’s take a look at the formula for ROE:

Return on Equity = Net Profit (from continuing operations) ÷ Shareholders’ Equity

From this given equation, the ROE for Rocky Mountain Liquor equates to:

3.1% = CA$273k ÷ CA$8.8m (Calculated from the previous twelve months leading up to September 2023).

The term ‘return’ is defined as the total amount gained after tax over the span of the previous twelve months. Hence, this implies that for every CA$1 of its shareholder’s investments, the organization yields a profit of CA$0.03.

We have already established that ROE serves as an efficient profit-generating gauge for a company’s future earnings. Based on how much of its profits the company chooses to reinvest or “retain”, we are then able to evaluate a company’s future ability to generate profits. Generally speaking, other things being equal, firms with a high return on equity and profit retention, have a higher growth rate than firms that don’t share these attributes.

It is quite clear that Rocky Mountain Liquor’s ROE is rather low. Not just that, even compared to the industry average of 17%, the company’s ROE is entirely unremarkable. Therefore, the disappointing ROE therefore provides a background to Rocky Mountain Liquor’s very little net income growth of 3.9% over the past five years.

Next, on comparing with the industry net income growth, we found that Rocky Mountain Liquor’s reported growth was lower than the industry growth of 9.2% over the last few years, which is not something we like to see.

Earnings growth is a huge factor in stock valuation. What investors need to determine next is if the expected earnings growth, or the lack of it, is already built into the share price. By doing so, they will have an idea if the stock is headed into clear blue waters or if swampy waters await. Is Rocky Mountain Liquor fairly valued compared to other companies? These 3 valuation measures might help you decide.

Currently, Rocky Mountain Liquor does not distribute any dividends, indicating that they reinvest all of their profits back into the business. However, this fact doesn’t solely explain the low earnings growth figure we previously mentioned. Therefore, there may be other reasons, such as a deteriorating business condition.

In general, Rocky Mountain Liquor’s performance could be interpreted in various ways. Although the company reinvests at a high rate, the low Return on Equity (ROE) suggests that this reinvestment brings no benefits to its investors, and worse, it negatively affects the earnings growth. To wrap up, it would be wise to proceed with caution regarding this company. One way to ensure this could be by considering the business’s risk profile. Our risks dashboard would detail the three risks we have identified for Rocky Mountain Liquor.

Had any feedback on this content or concerned about it? Contact us direct! Alternatively, reach out to us via email at: editorial-team (at) simplywallst.com.

This general piece by Simply Wall St is grounded in historical data and analyst forecasts and utilizes an unbiased methodology. Our contents do not serve as financial advice and do not provide stock purchase or sell recommendations. Instead, they fail to consider personal objectives or financial circumstances. Our aim is to deliver fundamental data-driven long-term analysis. Note that our study may neglect the most recent price-sensitive company announcements or qualitative material. Simply Wall St has no stakes in any stocks mentioned.

Scotch whisky has had independent bottlers since the 1800s — companies that buy casks from various distilleries and bottle them under their own name, often aging them in their own warehouses as well. Gordon & MacPhail, Duncan Taylor, the Scotch Malt Whisky Society and many others are almost as well known as the most famous distilleries, without necessarily distilling anything they bottle.

In the U.S., there are also plenty of what are known as “non-distiller producers.” Unlike the Scots, however, the Americans have tried to cover it up — making up backstories, deflecting, obfuscating, and basically doing whatever they can to distract us from the fact that their “craft” whiskey was in fact distilled at enormous facilities like MGP (now known as Ross & Squibb) in Indiana. Perhaps the most egregious offender was Templeton Rye, which in the early 2010s concocted the tall tale that their whiskey was made in Iowa from a special recipe that dated back to Prohibition, and was beloved by none other than Al Capone. In fact, it was distilled in Indiana, using one of MGP’s stock mashbills employed by a bunch of other brands.

Fortunately, sourcing whiskey from outside distilleries is no longer the scandal it once was, since the industrial-sized places in Indiana, Tennessee and Kentucky generally do it very well. It’s become a point of pride for brands like Proof & Wood and Smooth Ambler to mention exactly what they’re sourcing, and from where. And that’s a good thing. But Lost Lantern, launched in 2020 by a former manager at New York’s Astor Wine & Spirits and a senior whisky specialist at Whisky Advocate magazine, is one of the only American indies to do things the way the Scots do it, buying casks directly from distilleries and highlighting those distilleries on the bottles.

486 bottles, 5 distilleries, 1 region — the American Midwest — and 1 terrific whiskey.

Lost Lantern prefers to collaborate with smaller independent distilleries across the country rather than larger conglomerates. They establish direct connections with the distillers, who frequently are also the founders during this early phase of American craft distilling. They work together to formulate unique expressions and blends besides purchasing casks.

In its most recent series, Lost Lantern ventures into some of the Midwest’s prime indie distilleries, launching several single-cask bourbons, ryes, and wheat whiskeys. These are from some of the leading names in the area, such as FEW Spirits in Illinois and Cedar Ridge in Iowa. Lesser-known yet outstanding distilleries include Wollersheim in Wisconsin and Middle West Spirits in Ohio. They also created a blended whiskey called Far Flung Rye. Although all are noteworthy, Far Flung Rye is more accessible due to greater availability.

Far Flung Rye is a blend of rye whiskeys aged 4-9 years and sourced from five Midwestern distilleries: Cedar Ridge; Middle West Spirits; Wollersheim; Indiana’s Starlight Distillery; and Tom’s Foolery in Ohio. At a significant 60.8% ABV, it is a full-bodied, flavorful blend with splashes of dark chocolate and malt, a hint of grass, and reminders of rye bread. It packs a punch but can be mellowed with some water, retaining its robust flavor. Given its limited availability and relatively high pricing, it might not be ideal for cocktails, but it lends itself beautifully to a lush Black Manhattan.

Far Flung Rye serves as a fitting introduction to the often-unnoticed Midwestern spirits sector, and any rye whiskey aficionado would appreciate it. If you don’t locate it at your local liquor store, you can check out Lost Lantern’s website for availability.

Even through some cloudy weather, Billboard and Smirnoff Smash Vodka Soda brought the unexpected together to SXSW 2024.

For the annual collision of music, tech and entertainment, Billboard touched down in Austin, Texas for our annual takeover, which included the Pickleball Experience in celebration of the new Smirnoff Smash Vodka Soda launch. At a streetside location on Rainey Street, +21 festival-goers took to the court for gameplay, grabbed free swag, bites from local food trucks and had the opportunity to try the new line’s new flavors. The merging variety of options include Watermelon Lime, Pineapple Orange, Strawberry Dragonfruit and Raspberry Peach.

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On the court, a referee led the pickleball action, while a crew of Smirnoff Smash Vodka Soda brand ambassadors and bystanders cheered on the players. When it came to tunes, a roster of star-studded DJs provided some high-energy pop and hip-hop classics to keep the momentum at an all-time high. Cardo Got Wings, the hitmaker to staples from Drake and Travis Scott, even encouraged folks to raise their cans and celebrate the festivity. Additional DJ/producers included Texas-based collective, The Chopstars, featuring DJ Hollygrove, DJ Slim K, DJ Candlestick and OG Ron C, who made their way to the courts for some competitive action.

At the Pickleball Experience, attendees also had the chance to win tickets to Billboard presents THE STAGE concert series at the Moody Amphitheater. Over at the venue, Smirnoff Smash Vodka Soda set up shop with a specialty bar, samples and custom cocktails like the Smirnoff Mule and Smirnoff Texas Lemonade. Cardo performed at the opening night, showing more love to the brand with the variety of flavors on his DJ rig and plenty of hits to keep the crowd dancing.

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A lot is going on along Main Avenue in PASSAIC.

Near one end, anticipation builds as a rooftop bar is set to open soon. Yet, at the entirely opposite end, closer to Park Place, the city is celebrating the opening of its first-ever boutique whiskey distillery and tasting room.

The brain behind the pioneering ExquisiteSip Distillery and Lounge is none other than Binyomin Terebelo. This man is a rabbi, a master distiller, and has an experience of a retired moonshiner. In his free time, he indulges in chronicling stories of Jewish pirates while effectively running his fully-fledged distillery- the Terebelo Boutique Distillery, nestled in Utica, New York.

Recently, Terebelo found some time to speak about his love for whiskey, his plans of setting up a local distillery, and a lot more, right from the cozy and compact tasting room located on Main Avenue.

Does the type of music you play affect the aging process of whiskey, such as heavy metal tunes from Metallica or peaceful strains of classical melodies?

As Terebelo points out, the result hinges on the specific character of the whiskey you aim to achieve via what is known as sonic barrel aging.

The concept of incorporating music and sound vibrations into the spirit’s aging process is something that various distilleries are presently trialling. Certain connoisseurs argue that this method of sonic aging is beneficial for spirits that mature in wooden casks, such as whiskey, brandy, and bourbon. However, the process does not yield results for vodka or gin.

Soundwaves emanating from heavy metal music, Metallica’s for instance, are thought to impel the whiskey further into the oaken barrel staves. It is interesting to note that Metallica has its own whiskey brand, named Blackened, that employs its music to invigorate the spirit in the barrels.

Terebelo discussed the calming influence of sound waves, particularly from classical music, on whisky stirring gently.

Classical music is employed at the Terebelo Boutique Distillery in Utica, not so much the “1812 Overture,” but more akin to waltz dance tunes. It causes the whisky to move softly inside the barrels, lightly grazing the wooden staves.

Regardless, the whisky and alcohol’s maturation process is aided by the movement generated by sound waves, as they mellow during evaporation.

Terebelo explained, “Wood is porous.”

His whiskey exhibits a very smooth character, with minimal burn, and provides differing finish flavors based on the specific type of keg used, which include those from tequila, mescaline, and rum.

The tasting facility located on Main Avenue was inaugurated on March 10. Currently, tastings are conducted only by prior appointment. Once Terebelo acquires the New Jersey license, which he anticipates soon, he will have more freedom to expand operations. As he explains, his business has already cleared most regulatory hurdles. He currently holds the federal license and a local certificate of occupancy, and is awaiting the state’s approval for his craft distillery license within the coming few weeks.

In the meanwhile, Terebolo is engaged in scouting for a suitable location in New Jersey to set up a craft distillery. A New Jersey-based facility would facilitate easier access to New York City bartenders and make it convenient to market his product in the Garden State. Distillery-related laws in New York and New Jersey vary significantly, often posing challenges to the business.

Terebelo also opined that obtaining a Jersey license would provide him the leeway to experiment with an array of distilling techniques.

“If someone comes with something I’ve never heard of before, I say, ‘Let’s try it,'” Terebelo said. His confidence in trying new things comes from a long family history in the distilling business.

Terebelo said he has been distilling since he was a child, playing around with a still in his parents’ Lakewood backyard as his grandfather cheered him on. His grandfather Seymour knew what he was doing, as he was involved in rum-running in Detroit during Prohibition.

“He’d walk around with a bottle in his baby carriage during Prohibition in Detroit” to avoid police, Terebelo said. “He’d say they’d go after everything else, but they never hit the baby carriages.”

The family’s distilling days can be traced back to Belarus in Eastern Europe, where Terebelo’s great-great-grandfather Eliezer made spirits. He taught his son Binyomin, Terebelo’s great-grandfather, the process, and he brought it to the United States and passed it on to Grandfather Seymour.

That’s where there seems to be a break in tradition.

Seymour’s son, who is Terebelo’s father, chose another route, that of a rabbi. Terebelo combined the two.

“Until my father, they all had stills,” Terebelo said. His father’s first still came when he had a mechanic weld one for him.

“Dad was passionate about my distilling,” Terebelo said.

On account of the fact that New York law mandates that all liqueur products bear a name, Terebelo drew inspiration from an era in Jewish historical past that’s obscure: the era of Jewish pirates in the Caribbean.

Jews of Spain who were seeking to escape the Inquisition found solace in Jamaica where they set up a colony. Subsequent capture of the island by the British marked the emergence of Jewish sea robbers.

In his collection, Terebelo has a pair of whiskeys, the Yaakov Koriel and the Blauvelt, carrying the names of noted pirates.

High-spirited Terebelo looks forward to obtaining his distillery license in New Jersey. When that day comes, he will possess the liberty to conduct walk-in tastings and to produce local whiskey.

Only a few stores carry his New York whiskey. It can be found at Total Wine and More in Union, The Vineyard and Wine on the Nine, both in Lakewood, and Passaic’s Cork & Barrel, in Brook Haven Mall.

This article originally appeared on NorthJersey.com: Try whiskey in Passaic tasting room made by a rabbi, aged with music

The fall of more

The fall of more

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MACON, Ga. — Individuals gathered in Macon to receive a whiskey bottle signed by Lynyrd Skynyrd’s members on Sunday.

The signing event occurred from 12 p.m. to 2 p.m. at the Macon Beverage Outlet located on Arkwright Road.

Band members Johnny Van Zant and Rickey Medlocke were present to sign bottles of the group’s official whiskey, known as Hell House American Whiskey.

The band launched this whiskey in 2023, coinciding with the commemoration of their debut album’s 50th anniversary.

Hell House Whiskey pays homage to the famous cabin where they crafted countless legendary songs, Hell House Cabin.

‘This meticulously crafted whiskey invites enthusiasts from all walks of life to savor a distinctive blend of flavors and a smooth, rich finish, reminiscent of Lynyrd Skynyrd’s signature sound,” a press release about the whiskey said.

You can also find the whiskey on Hell House’s website.

“It’s about the legacy of Lynyrd Skynyrd and what it stands for, what the fans are all about. There’s nothing like getting out there, playing a great show with Skynyrd, seeing people love this music, and now being able to raise a glass of our very own Hell House Whiskey together. It’s a toast to the timeless spirit of rock and roll,” Van Zant said in the release.

There were approximately 50 attendees at the signing event.

The duo explained their choice of name, believing it would hold a cool vibe when someone orders their whiskey at the bar.

There is a scheduled performance by the band at the Atrium Health Amphitheater on the upcoming Sunday.

During the signing event, band members revealed they haven’t yet seen the amphitheater, but they’re eager for their upcoming performance in Macon.

Not all vodka is created equal. There are plenty of brands that fall short on quality compared to their more esteemed counterparts. With this in mind, we consulted Molly Horn, the cocktail strategy and spirits education manager at Total Wine & More. Drawing on her vast knowledge, Horn has some tips for improving a subpar bottle of vodka, starting with how to store it.

According to Horn, keeping the vodka in the freezer can “enhance the texture” of it. Freezing vodka changes its consistency, making it thicker and therefore improving the richness that signifies a good vodka. Horn’s next suggestion is to incorporate the subpar vodka into a flavorful cocktail. “Mixing it into Bloody Marys, Screwdrivers, Greyhounds can counterbalance it,” she advises. Note that an ideal Bloody Mary recipe includes robust ingredients like Worcestershire sauce, kosher salt, and black pepper. These flavors can potentially disguise and soften the harsh qualities typically found in cheaper vodka, making it more palatable.

Read more: 10 Of The Healthiest Beers You Can Drink

Lastly, for those vodka brands that are exceptionally harsh on the palate, these do pose quite a challenge. However, Horn suggests employing the freezer-storage method and mixing the vodka with strong flavors. For example, when making a Bloody Mary, infusing the vodka with bold ingredients such as black pepper, jalapenos or even habaneros, is recommended. The strong, spicy flavors can overpower and divert attention from the low-quality vodka, leading to a much more pleasurable drinking experience.

If these ingredients strike you as too outlandish to include in an alcoholic beverage, remember that Bloody Marys can be garnished with cold pizza, as well as pepperoncini, shrimp, and beef sticks. If that seems like a bridge too far, stick with the spicier ingredients. Hot peppers and other forms of spice can obscure flavors, which might be a good thing if you’re struggling with an aggressively bad bottle of vodka. Of course, being selective about the vodka you buy is the best course of action.

With so many great vodka brands to choose from, finding the right bottle is often challenging. To this end, Molly Horn offers some helpful pointers on how to identify a subpar vodka to avoid buying it. She recommends checking out “what the base material is or where the water is sourced from” when trying to determine quality. For instance, some brands use sugar beets instead of potatoes or corn, which can lead to quality issues. However, Horn encourages vodka enthusiasts to sample brands whenever possible.

When sampling a vodka, pay close attention to the texture. Molly horn explained, “If the texture on the palate is harsh and leaves your mouth feeling like it was stripped, it’s likely not the highest quality vodka.” Conversely, good vodka has a smooth texture and may even impart a minor sweetness, as opposed to that notorious stinging sensation that accompanies lower quality brands of booze. With Horn’s advice, you’ll never suffer through a harsh bottle of vodka again.

Read the original article on Daily Meal.

Jordy (left), 29, a graphic designer, meets Luke, 30, a design consultant

What were you hoping for?
To meet someone who’s up for a laugh.

First impressions?
Good. He was chatty, had interesting opinions and suggested sharing food.

What did you talk about?
Our jobs in design. Family. The Velvet Rage. Gays. Luke being a film extra. Beyoncé. Living abroad. Languages (Luke speaks Spanish so he carried us through the food ordering). Exes. Turning 30.

Most awkward moment?
We both thought we’d already ordered when the waiter came, because we’d revised the menu so heavily with each other. Also, when the lights came on at the last bar.

Good table manners?
Very good – he topped up my wine. There was a spillage later on, but we were both a bit drunk by that point.

Best thing about Luke?
He’s up for a good time and very open to different points of view.

Would you introduce Luke to your friends?
I would. He’s easy to get on with and they’d have a lot in common. It sounds like we go to the same kind of clubs.

Blind date operates as the dating column for every Saturday, pairing two strangers for an evening of drinks and dinner. After their encounter, they share their experiences by answering a series of questions. Each week, both daters are photographed prior to their date. The feature, along with the picture, is published in the Saturday magazine and online every Saturday. Dating column has been running since 2009 – to find out how it all comes together, you can read all about it here.

What questions will I be asked?
We aim to learn about your age, location, job, hobbies, interests and what kind of individual you hope to meet. If you believe there are more things we need to know about you, please feel free to share.

Can I choose who I match with?
No. Remember, it’s a blind date! However, we do take into account the information you provide regarding your preferences and interests – the more details you give us, the likely it is that we can make a good match.

Can I pick the photograph?
No, although, rest assured, we always select the most flattering pictures.

What personal details will appear?
Only your first name, your job, and your age will be made public.

How should I answer?
Honestly

but respectfully. Be aware of how it will appear to your date, and the fact

that Blind date has a wide readership, both in print and online.

Will I see the other person’s responses?
No. There may be edits made to both your responses and theirs for various reasons, including length, and more details may be requested from you.

Will you help me find The One?
We’ll give it our best shot! Marriage! Babies!

Can I participate in my home town?
Yes, if it’s in the UK. While many of our applicants are from London, we’re always open to hearing from individuals residing elsewhere.

How to apply
Email blind.date@theguardian.com

Describe Luke in three words
Intelligent, friendly, fun.

What do you think Luke made of you?
Knows nothing about wine.

Did you go on somewhere?
Yes, a queer place and then a bar. We went back to mine for a drink after that.

And … did you kiss?
We did.

If you could change one thing about the evening, what would it be?
That it was a Tuesday – and the hangover the next day.

Marks out of 10?
9.

Would you meet again?
I would. We swapped numbers, so let’s see.

What were you hoping for?
A hot date with someone who shares my ambition to feature in the Guardian’s “most viewed” section.

First impression?
Handsome, smiley, pretty eyes.

What did you talk about?
The horrors and struggles of being gay. The joys and thrills of being gay.

Most awkward moment?We both got brain freeze from the rum slushies but tried to hide it. And I spilled mine all over the table.

Good table manners?
We shared everything. It was like that scene from Lady and the Tramp.

Best thing about Jordy?
He is easy to chat to and he’s up for a good time. I love that he can navigate situations and varying depths of conversation so easily. Also (checks notes) he’s handsome, smiley and has pretty eyes.

Would you introduce him to your friends?
I would. They’d like him.

Describe Jordy in three words
Attractive inside’n’out.

What do you think Jordy made of you?
Someone that can speak Spanish (I seriously cannot).

Did you go on somewhere?
We went to a new queer space, then to a bar where we got the aforementioned slushies, before a final drink back at Jordy’s.

And … did you kiss?
We did.

If you could change one thing about the evening, what would it be?
I wouldn’t have spilled my slushie.

Marks out of 10?
10.

Would you meet again?
Yes. I think we said we’d see each other at a gay club night.

Luke and Jordy ate at Parrillan Borough Yards, London SE1. Fancy a blind date? Email blind.date@theguardian.com

MILACA, Minn. — A wildfire that raged in east central Minnesota for much of Tuesday is finally under control, fire officials told KARE 11 early Wednesday morning.

Crews are still working the large fire near Rum River State Forest just north of Milaca.

According to the Minnesota Incident Command System, the fire grew to about 225 acres before crews were able to surround and contain the blaze.

The Mille Lacs County Sheriff’s Office were urging people to avoid the area near 230th Street, just east of Highway 169 as the fire spread throughout the day Tuesday.

According to the Fire, Weather and Avalanche Center, the fire started around 8:30 a.m. Tuesday. Officials have not confirmed the source or when the fire was contained or extinguished.

The Minnesota Department of Natural Resources recently issued burning restrictions for several counties due to the warm winter temperatures and “exceptionally” dry conditions this year. Officials are currently only allowing agency-approved permits in Mille Lacs County.

*This is a developing story and will be updated as more information in made available.

Watch the latest local news from the Twin Cities and across Minnesota in our YouTube playlist:

Download the free KARE 11+ app for Roku, Fire TV, Apple TV and other smart TV platforms to watch more from KARE 11 anytime! The KARE 11+ app includes live streams of all of KARE 11’s newscasts. You’ll also find on-demand replays of newscasts; the latest from KARE 11 Investigates, Breaking the News and the Land of 10,000 Stories; exclusive programs like Verify and HeartThreads; and Minnesota sports talk from our partners at Locked On Minnesota. 

I’ve been reporting on SXSW for nearly a decade, and each year is as exciting as the last. It’s a place where you could have spotted a budding Kendrick Lamar in 2011 and received inspiration in 2016 from then-President Barack Obama during his impactful keynote dialogue with Evan Smith, The Texas Tribune’s ex-CEO and editor-in-chief.

SXSW, which began as a modest music festival in 1987, has evolved into the colossal event it is presently. But “South By”, as it’s commonly known to Austinites, is more than just about attending band shows and watching film premiers. Presently, you can join in on topical cultural dialogues and explore emerging cultural trends. Nearly a decade ago, Gabby attended to interview bands and enjoy free drinks. While I continue to enjoy live music and complimentary cocktails, I’ve been fortunate enough to share the stage with influential figures in sustainability (2023), and this year, I facilitated a discussion among three prominent women in whiskey.

On March 8, 2024, the opening day of SXSW, I presided over a panel aptly titled The Spirit of Women. This was in sync with a film of the same name produced by the panelists and director Leigha Kingsley. We were joined by award-winning Master Distiller and Co-Owner of Forbidden Bourbon Marianne Eaves and fellow multi-award-winner Victoria Eady Butler of Uncle Nearest Premium Whiskey. The purpose of the panel was to shine light on women in whiskey who are dispelling stereotypes and creating opportunities for other women seeking careers in the industry.

If you didn’t get a chance to join our discussion, here are the top three takeaways from The Spirit of Women panel.

Eaves has gone down in history as Kentucky’s inaugural woman master distiller. Further, Butler made her mark as the first known Black woman master blender in whiskey, a distinction that resulted in her becoming the first woman rewarded with the Master Blender of the Year title at the 2021 American Icons of Whisky Awards by Whisky Magazine. She also took home this award in 2022.

Discussing her accolades, Butler shared: “I’m not one to brag, however, these achievements hold weight. Therefore, we shouldn’t shy away from celebrating our awards, praise, expertise, and power. It’s crucial that we stand resilient and proud.”

Carving a niche in a sector traditionally dominated by white males isn’t a walk in the park, to put it mildly. However, Butler persistently emphasized that the real leveler is authentic success.

“Your competence and expertise will always shine through and cannot be unnoticed,” she expressed. “We, at Uncle Nearest, with the industry’s first all-woman executive team, have demonstrated that women certainly deserve a dignified position in the liquor industry.

Speaking of the Uncle Nearest brand, she added: “We’re the fastest-growing American spirit in history, and that did not happen by accident. I was a bit reluctant in the beginning because I was so new, but I know what I’m doing, and our record proves that I know what I’m doing.”

Bottom line:

Stand in your truth and be proud.

Eaves, who has a chemical engineering degree and has been working in whiskey for over a decade, initially went through a master taster training program through one of the world’s largest spirits and wine companies, Brown-Forman. Describing her start in the industry, she shared a couple of jaw-dropping experiences of feeling marginalized that date back as recently as 2015.

Firstly, she shared an experience that occurred at a new product release event with Woodford Reserve’s Master Distiller Emeritus Chris Morris. A man approached them, acknowledging Morris with a robust handshake, before turning to Eaves and referring to her as the “taster girl”. Morris promptly and proudly corrected him, asserting, “No, she’s the master taster.”

Eaves reflected on that moment: “I felt like Morris was rectifying a misunderstanding, not just with the stranger, but also with me. It reminded me, as Victoria pointed out, that we should not minimize our achievements and the respect we’ve earned.”

She also shared a more public encounter which happened when she moved from Brown-Forman to the former Old Taylor Distillery, now known as Castle & Key. Here, she was assuming the master distiller role.

Her transition was met with skepticism. “Some people questioned my eligibility for the role. They perceived the bourbon industry as a male-dominated space. Even the most reputable distillers’ organization in Kentucky contacted the distillery’s founders and questioned her title, implying she wasn’t really a master distiller.”

After regaining my composure from the shock of that narrative, I found solace knowing another respected figure in the whiskey world defended her. The person? Celebrated writer, reporter, and podcaster Fred Minnick.

“Fred came forward for me and continues to do so,” expressed Eaves. “I am immensely thankful that he has supported me since the start of my journey—even when I was a master taster at Brown-Forman. There was a panel similar to this one, filled with master distillers, all older white men on the stage, and Fred publicly introduced the new master distiller. Her name is Marianne, and she has just assumed charge at the Old Taylor Distillery.”

Eaves mentioned that their distillery team had not even announced the new identity or her designation. Also, Minnick didn’t let Eaves know in advance that he intended to make that declaration.

“I don’t believe I had finalized with my partners that I was going to accept the role,” she shared with the audience at SXSW. “But it reminded me of the moment with Chris Morris. I thought, ‘Now, I get to choose.’ If I deny and say, ‘No, he was mistaken. I’m only a distillery manager,’ then all the progress I’ve made, the hard work I’ve put into the industry, the products I’ve developed, and all the tasks I’ve completed would have less value. And I didn’t want to let that happen.”

Concluding thoughts:

You shouldn’t be hesitant to acknowledge your achievements and glory, especially when influential people are more than ready to enhance it. Give them a chance!

In the year 2022, the movie titled The Spirit of Women made it to the “Top 20” list of projects from over 55 countries that were submitted to Breaking Through the Lens, an initiative promoting female directors, in association with the Cannes Film Festival. This film, approximately 85% of which has been completed, narrates the tales of women such as Eaves and Butler, and also Peggy Noe Stevens (recognized as the first ever female Master Bourbon Taster and one of the very few women, nine to be exact, who got inducted into the Kentucky Bourbon Hall of Fame), and the late Margie Samuels, rememberd for setting the pathway for what is now known as Maker’s Mark.

While striving to not give away a lot of juicy detail, it can be assured that this film is set to bring to screen a variety of intriguing stories of women engaged in the whiskey world, starting from distillers and tasters to Diversity, Equity, and Inclusion consultants and many more. Needless to say, I have high hopes for it.

Kingsley, although hailing from Kentucky — known for its rich bourbon heritage — didn’t realize women’s integral role in whiskey’s past and present until seeing the cover of the June 2021 issue of American Whiskey Magazine.

“I was standing in the middle of Whole Foods and saw American Whiskey Magazine featuring Fawn Weaver and the entire female executive team of Uncle Nearest on the cover,” she says. “I had never seen four women on the cover of a whiskey magazine — and I grew up in Kentucky surrounded by bourbon and whiskey! I was like, ‘How do I not know about this?’”

The magazine cover compelled Kingsley to take a deep dive into the history of women in whiskey and subsequently birthed the idea of The Spirit of Women documentary — initially a step outside her comfort zone.

“I don’t come from the documentary film world,” she says. “I come from film and television in the narrative world, but I was inspired when I learned how vital women’s roles have been in whiskey and bourbon — which hadn’t been spotlighted in mainstream media. In fact, this is the very first documentary ever made dedicated solely to women in the world of whiskey and bourbon. It really moved me.”

Filmmakers behind documentaries must be incredibly passionate about the story they’re presenting, especially since it’s often difficult to raise capital. Added to the funding hurdle is getting people on board with your film’s concept. Kingsley told the audience about the amount of “Are you kidding?” feedback she got when telling people about the goal of making a documentary about women in whiskey. Yet, she’s getting the last laugh — The Spirit of Women is slated for release this fall. She stated, “This film taught me that women can literally do anything. They can make the impossible possible — and I get really emotional about it — but making the impossible possible is what these women have done. And it’s incredibly rewarding to see that happen and be able to tell this story.”

Bottom line:

Always bet on yourself. Simple as that. (Also, check out the magazines when you’re at the grocer, you never know when inspiration will strike!)

We ended the discussion with a whole lot of appreciation.

“There was a minute when I wasn’t really feeling doing women-only panels,” Butler said. “But this is empowerment. I get to share the stage with three powerhouses. You get to share a tiny bit of yourself with other women, and some handsome fellas too.”

I, too, usually resist the “women-only” discussions as they feel a bit dated and counterproductive (less chat, more action). However, this panel felt different as audience members, regardless of gender, took the platform to ask great concluding questions and praise the panelists.

No male bashing, no complaining – just uplifting stories and lessons learned and shared, along with Eaves’ high-proof closing statement that resulted in a collective cheer: “Don’t make assumptions about people, about women in particular, that we want the softer, sweeter, weaker product. We want the high strength. We want something spicy. So, that’s something that I would encourage y’all to walk out of this room with.”

Amen (and I’ll drink) to that.

Click here to listen to the full audio recording of “The Spirit of Women” panel.