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SNL Star Returns As The Brand’s Resident Vodka Seltzer Sommelier To Show You How To Keep It Tasty, No Matter The Situation

NEW YORK, Feb. 20, 2024 /PRNewswire/ — Today, NÜTRL Vodka Seltzer, the #2 spirits-based seltzer brand in the U.S.1, unveiled its new tagline and national campaign, “Keep It Tasty.” Reprising her role as the brand’s resident vodka seltzer sommelier, Saturday Night Live Star Chloe Fineman returns to show how NÜTRL keeps it real while consistently delivering great taste.

The campaign debuts with the ad titled “Photo Op,” featuring Fineman taking a group photo and not knowing what to do with her hands as she poses – an awkward moment that is all-too-familiar. Lucky for her, she’s handed a NÜTRL that serves as the perfect – and tasty – prop. With a mix of scripted and ad-libbed dialogue, Fineman delivers another comedic, yet relatable performance that sheds light on social situations while highlighting NÜTRL’s real, fruit-forward delicious taste.

“As someone who feeds off observational humor, it was especially fun to bring this character into sometimes awkward social settings that we can all instantly relate to,” Fineman said. “It’s been so fun to partner with NÜTRL to make light of these moments and remind everyone that life is more enjoyable when you keep it tasty.”

NÜTRL’s new “Keep It Tasty” campaign was developed in partnership with The Martin Agency and in collaboration with Fineman. The campaign consists of two 15-second hero spots, three 6-second videos, showcasing Black Cherry, Watermelon, Orange and Pineapple flavors from NÜTRL’s portfolio. This campaign will roll out nationally across streaming, digital, OOH, social, radio and retail throughout 2024.

“After a hugely successful 2023, we are excited to continue NÜTRL’s momentum with our new ‘Keep It Tasty’ campaign,” said Marisa Siegel, Vice President of Marketing at Anheuser-Busch. “The campaign, and Chloe, bring to life NÜTRL’s clever, and lighthearted personality all while communicating our undeniably great taste.”

NÜTRL Vodka Seltzer is made with ingredients including vodka, seltzer and real fruit juice – which delivers a refreshing taste in a variety of fruit-forward flavors fit for any occasion. To view NÜTRL’s spots, “NÜTRL Photo Op,” “NÜTRL Pineapple,” and more, visit NÜTRL’s YouTube page. For more information and where to find NÜTRL, visit www.nutrlusa.com and follow NÜTRL on Instagram @NUTRL.

About NÜTRL

NÜTRL is a vodka-based seltzer made with delicious ingredients: vodka, seltzer and real fruit juice. Light and refreshing with a delicious taste, NÜTRL is 100 calories, gluten free and has an ABV of 4.5%. NÜTRL is available nationwide in three variety pack flavors: Fruit Variety Pack, which includes Pineapple, Mango, Cranberry and Watermelon; Lemonade Variety Pack, which includes Classic Lemonade, Blackberry Lemonade, Peach Lemonade and Strawberry Lemonade; and Cranberry Variety Pack, which includes Classic Cranberry, Cranberry Orange, Cranberry Grapefruit and Cranberry Apple. In 2023, NÜTRL introduced two new flavors, Black Cherry and Orange, available in 4-packs.

About Anheuser-Busch

At Anheuser-Busch, our purpose is to create a future with more cheers. We are always looking to serve up new ways to meet life’s moments, dream big to move our industry forward, and make a meaningful impact in the world. We hope to build a future that everyone can celebrate, and everyone can share. For more than 165 years, Anheuser-Busch has carried on a legacy of brewing great-tasting, high-quality beers that have satisfied beer drinkers for generations. In the present, we own and operate more than 120 facilities, including breweries, wholesaler distribution centers, agricultural facilities and packaging plants, and have more than 18,000 colleagues across the United States. We are home to several of America’s most recognized beer brands, including Michelob ULTRA, Cutwater Spirits, Stella Artois, Budweiser and Bud Light, along with many regional brands that provide beer drinkers with a choice of some of the best-tasting craft beers in the industry. Our commitment extends beyond brewing and into supporting the communities we call home, demonstrated by our responsible drinking programs, emergency drinking water donations, and industry-leading sustainability efforts. For more information, visit our website or follow Anheuser-Busch on LinkedIn,Twitter,Facebook and Instagram.

Media Contacts
Regina LoBiondo
Articulate on behalf of NÜTRL
nutrl@toarticulate.com

1 Circana Ending 12/31/2023

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SOURCE NÜTRL

If you noticed a ship gliding swiftly over the water in the latest iteration of the Discovery Channel series “Moonshiners”, you’re not mistaken.

The sailing ship in question is the schooner Argia, stationed in Mystic, and it prominently features in this episode on renowned rum runner Bill McCoy.

Several local individuals also make appearances: Stephen Jones and Robert McKenna, authors who have detailed McCoy’s narrative and worked together to create an Emmy-winning documentary about him; and James Brundage, the curator for the U.S. Coast Guard Museum which is situated at the Coast Guard Academy in New London. The Coast Academy is depicted in the episode as well.

“Moonshiners,” now in its 13th season, revolves around the life stories of individuals engaged in the illegal moonshine trade. This particular episode offers an exploration into historical figures associated with the alcohol industry.

McCoy was a rum runner during Prohibition (which was instituted 1920-33). McCoy sailed liquor from other countries, primarily the Bahamas, to the East Coast of America. He would stay at least three miles offshore, meaning just beyond the government’s jurisdiction. Other boats would then bring the bottles to shore. McCoy was known for not watering down the liquor he sold, hence the phrase “The Real McCoy.”

The TV show’s crew spent a week shooting in southeastern Connecticut in August, including a full day aboard the Argia. When an interview subject or narrator speaks about, for instance, McCoy’s ship or other vessels, the episode shows the Argia as an on-the-water visual example.

Amy Blumberg, captain and general manager of the Argia, said, “I’ve been around this kind of boat my whole life, different traditional ships, and a lot of times you’re part of filming and then it ends up … maybe the tiniest little snatch of the boat is in the finished project. In this, we were really featured, so that was exciting, and the crew was really featured.”

Blumberg said the Argia crew dressed as closely as they could to era-appropriate 1920s shirts and pants. And the TV cameras got all kinds of footage of the ship. They used a drone and, she said, “They got footage away from the ship. They got footage up close. They hung cameras down near the water line as the boat was sailing, and out on the head rig. And they had a camera up aloft.”

They captured close-ups of Captain Erick Jederlinic gazing out toward the horizon, as well as shots of Captain Jack Meyer.

Blumberg said it would have been ideal if the crew could have shot on McCoy’s real ship, Arethusa, but that’s been gone for almost 100 years.

All about McCoy

It makes sense that the TV people got in touch with McKenna and Jones for the episode; they know a lot about McCoy.

McKenna authored an insightful article about McCoy for WoodenBoat magazine. The article delved deep into McCoy’s life and career, focusing primarily on McCoy and his brother Ben’s journey from boat builders to rum runners. This article quickly rose in popularity among the magazine’s readership.

Later, Jones and McKenna collaborated to republish a book titled “The Real McCoy” under the aegis of Mystic-based Flat Hammock Press. This was alongside five other books that recounted tales of rum running during the Prohibition Era. Notably, Jones had also penned a manuscript called “The Actual McCoy.”

The duo did not just limit themselves to books but also ventured into documentaries. Their work, “The Real McCoy,” bagged five Emmy awards.

The “Moonshiners” episode sheds light on one of the critical aspects of their work – the implications and nature of Prohibition.

“Prohibition was just this really weird 13 years that people don’t quite understand. It wasn’t illegal to drink, but it was illegal to manufacture and transport alcohol. McCoy didn’t believe in the law … so he provided ways around it,” remarked McKenna.

McKenna’s filming took place around a week — experience included the Argia but also inside the prestigious Lyman Allyn Art Museum in New London.

McKenna stated the filming process was quite unobtrusive. It generally involved the producer interviewing him. With inconspicuous cameras and hidden microphones around, it felt more like a casual conversation than a formal shoot.

After viewing the final episode, McKenna expressed his satisfaction, commenting, “I thought they did a nice job with it. They compiled a lot of good information. … They were thorough in research — we provided them with substantial information, but they did a considerable amount on their own as well.”

He felt that the way they structured the episode — having two of the modern-day moonshiners who are regulars on the series tell the McCoy narrative and interlacing into those segments McKenna and the other historians talking about the history — was very effective.

k.dorsey@theday.com

To watch:

What: The “Moonshiners” episode “The Real McCoy”

Where: The Discovery Channel

When: 7 p.m. Tuesday

Also: Can be streamed at Discovery+, among other sites, and is available on demand

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Vodka, typically derived from potatoes, fruits, or grains, is a common ingredient in numerous cocktails and dishes. However, its availability or preference might not always align with your situation. Whether you dislike vodka, do not indulge in excessive drinking, or simply run out of it, it is by no means a hindrance to crafting an impressive cocktail or dish. Numerous recipes call for vodka, yet they can always be adjusted to accommodate your specific preferences or needs.

Embarass an innovative culinary project or concoct a traditional cocktail by using these vodka substitutes in your cooking or beverage preparations. These range from lemon juice to apple cider to other spirits, all of which can provide a unique twist to your creation. The process of exploration is worthy of celebration as these alternatives not only replace vodka but also add a fresh flavor profile to your beverage or dish. Let’s toast to creativity!

Discover more: 13 Liquors Essential For Your Home Bar

If you are out of vodka and find some light rum gathering dust, it can serve as an excellent substitute in your drink or dish. With its compounded sweetness, rum infuses a molasses-like taste. Moreover, depending on the type of rum you choose, it can introduce grassy or rich undertones.

Light rum, possessing minimal ageing or no ageing process, presents a flavor profile that’s less intense than its dark rum counterpart. Due to its flavor and body neutrality, it serves as an excellent alternative to vodka in all types of cocktails, whether it’s a classic rum and Coke or a refreshing mojito.

When utilized in culinary applications, light rum can have fantastic results. It is particularly suited for creating tantalizing glazes or sauces. The inherent sugars present in rum lend a hand in developing thick, delectable richness while imparting intricate tastes to your sauce. For example, light rum would pair well in a dish showcasing your preferred protein, coupled with sweet and tangy pineapple.

Rum isn’t limited to the main course; it has a notable place in dessert creations— and not merely in traditional bananas Foster. Explore its potential by using it to soak a cake for added moisture and sweetness, or inventively incorporating it into your favorite ice cream concoction. A pro tip to note: For optimal results with your ice cream, first turn the rum into a syrup before including it in your base. This allows the alcohol to properly evaporate, ensuring that your chilly dessert solidifies as needed.

Not to be overshadowed, gin has its place in cocktails as a vodka substitute. Known for its potent botanical essence due to its juniper ingredient, it introduces a slight bitterness to your drink, offering a unique spin on lighter cocktails. It’s already a star in martinis, and it’s adaptable to most other beverages you might be crafting.

Relishing the various types of gin present in the market, from the standard London dry gin to the intricate barrel-aged gin, is an important consideration while concocting your cocktail or dish. For instance, a dessert sauce may draw you towards the caramel-tinge of barrel-aged gin, as opposed to the London dry preferred for simpler sauces.

Begin with uncomplicated gin and soda when attempting cocktails. Elevate it by taking inspiration from the iconic TV series, Sex and the City, with a gin inspired Cosmopolitan. If you’re ready for something bolder, try swapping vodka in Bloody Mary with some delectable dry gin.

Instead of customary vodka, experiment with gin for a twist on penne alla vodka. The gin will evaporate similar to vodka, aiding in the sauce’s consistency. This provides you an opportunity to experience a more unique and rich flavor in your dish.

While the usual suspect for margaritas and late-night shots with friends might be blanco tequila, it also serves as a fantastic vodka substitute. Being non-neutral, blanco tequila offers a rustic flavor due to the agave from which it is produced. Numerous varieties of blanco tequila exist, each offering a different experience, and it’s worthwhile to explore to discover the best for you.

You can experiment with blanco tequila in your cooking recipes if you’re out of vodka or just want to switch things up a bit. Consider deglazing your pan with tequila after you’ve cooked your protein to savor all the delicious residue left from the cooking process.

Expert advice: When mixing a cocktail, you might want to replace vodka with tequila in a beverage that contains fruity tones for a balanced taste. Another practical approach is to opt for tequila instead of vodka to enhance the taste of your espresso martini. While the strong flavor of espresso will still dominate the concoction, tequila will introduce its own unique flavor, instantly improving your espresso martini game. Remember, switching the spirits can alter the total vibe and flavor of your drink, but it also offers an opportunity to explore and experiment with your favorite beverage. If not for experimentations, what’s the point of life, right?

Moving beyond just light spirits, let’s bring forward a less common substitute for vodka. Looking to add some extra body and color to your cuisine or cocktail without overwhelming its other elements? Try using a light whiskey.

Contrary to common perception, “light” doesn’t indicate that the whiskey is low in alcohol content. As a matter of fact, light whiskey is mandated to have an alcohol volume between 80% and 95%. The term “light” actually refers to the whiskey’s flavor, which is usually sweet and milder than the average whiskey. This distinctive flavor comes from the whiskey’s less intense aging process. Here’s a bit of history for you: light whiskey started to appear in the U.S. during the 1960s, and even though it’s not the most widely-loved spirit, it does have a dedicated fan base.

Light whiskey can be a unique addition to your cocktails, where vodka is typically used. Besides its applications in savory dishes for depth and richness, it is also a fitting ingredient when making dessert syrups, not unlike rum.

On the search for a zero-proof or lower-proof cocktail, or a flavorful addition to your cooking sauces? A simple switch to light whiskey results in a satisfactory and potent replacement.

Introducing a mix of white grape juice and tart lime juice can add a harmonious balance to your cocktail or dish. The combined sweetness of the white grape juice and the sourness of the lime juice mimic the properties of vodka without overwhelming your palate. Employ them in the same proportions as you would vodka to preserve the dynamic flavors of your cocktail.

When utilized in cooking, this substitution assists in emulsifying sauces and deglazing pans – a technique often practiced when cooking with vodka. This mixture also allows you to retain the volume in your cocktails or sauces, securing a suitable portioning in your glass and flavor in your food.

This alternative shares a similar rationale to the former suggestion but brings a distinct taste profile – slightly sweeter as opposed to extremely tart. The best part is, you likely already possess these two ingredients in your kitchen.

Consider mixing apple cider with lime juice to simulate the scent of vodka in your meal or drink. The apple cider imparts a sweetness to your drink or meal while the lime juice neutralises the sweetness with its unique tartness. This blend will introduce a well-rounded flavour to any drink that usually needs vodka, or it can assist in deglazing your pan or enriching your cooking sauces.

For cocktails, utilise this blend for a delightful sweet-tart burst. The apple cider can lend a snug ambience to any beverage, so opt for this replacement when the weather is chilly. There is no superior method to greet any visitor during the cold season than with an apple cider beverage. Don’t worry about exaggerating the sweetness or sourness with this suggestion. Employ apple cider and lime juice in the same quantity you would typically use for vodka to prevent overpowering the other existing flavours in your drink or meal.

Most of us recognise and appreciate lemon water as a nutritious choice suitable for consumption on its own, but have you ever thought about utilising that mix as an ingredient in your drinks or meals? The next time you require a vodka replacement, include lemon in your water for use in anything you’re concocting, from the bar cart to the stove.

Lemon, a frequent ingredient in many kitchens, can also play a significant role in any beverage or meal if you’re willing to try something new. The major advantage of this strategy is that lemon water can provide the potent punch you seek from vodka in your drink or meal. The mixture will also increase the quantity of your creation. This ensures that your cocktail lasts longer with the right balance, and it prevents your sauce or dish from becoming too thick.

If you don’t have any lemons on hand, don’t worry. Plain water can act as a temporary vodka substitute when your primary goal is to add volume to beverages or dishes. This option should not be used if you’re attempting to create a vodka soda, but in drinks with several ingredients, water can be a good substitute if you’re out of vodka.

For instance, a Long Island Iced Tea contains so many other types of liquors that you won’t miss the vodka if you substitute it with water. Alternatively, if you want something still alcoholic but less strong, try making a White Russian with water instead of vodka — the Kahlua will provide the slight alcoholic punch required to make the beverage stand out.

When it comes to cooking, water can be used to deglaze your pot or pan or to thin out your sauces. However, keep in mind that using plain water will not give you the same taste or smell as vodka, so consider other flavor enhancers, like lime juice, mentioned earlier, if you want to add some spice to whatever dish you’re preparing.

Should you wish to find a non-alcoholic equivalent to a traditional vodka, there are numerous non-alcoholic spirits to choose from. You are no longer required to depend solely on your bottle of Tito’s for cocktail or sauce preparations. Many locations feature stores dedicated to non-alcoholic spirits, or alternatively, you could purchase their innovative products through an online platform.

The usage of a non-alcoholic vodka mirrors that of its alcoholic counterpart. If you’re crafting a vodka soda for instance, simply measure your non-alcoholic spirit in your jigger before adding it to your soda water. If you’re looking to use it for cooking, you can expect similar results, although the final flavor may differ somewhat.

From non-alcoholic gins to non-alcoholic blanco tequila, almost every type of spirit you can envision has a non-alcoholic version. This means that if you’re in the mood to experiment with a different non-alcoholic spirit in a cocktail that traditionally calls for vodka, you are free to do so.

White wine has more versatility than simply being poured into a glass. Consider using it as a substitute in any cocktail that calls for vodka for a lower-ABV yet creative twist on the original. With an ABV ranging from 10-13%, the alcohol content of white wine is significantly less than that of vodka. Because of this, introducing white wine to your cocktail is a fantastic way to make it more sessionable while preserving its flavor.

Remember, various white wines can lend distinct characteristics to your cocktails, based on the grape varieties they’re made from and the unique conditions of their production. For instance, if your drink calls for a gentle, round flavor with undertones of butter, an oaked Chardonnay would fit the bill. If instead, you need a fresh, herby boost for your cocktail, a Sauvignon Blanc would be ideal.

White wine is not just a delightful addition to your cocktail but can also add a distinctive flavor profile to your culinary creations. It pairs exceptionally with pasta dishes and various sauces. Deglazing your pan with a splash of white wine is a surefire way to unlock all those flavor-rich morsels stuck at the bottom.

A bit of history for the curious: Cognac, as we know it today, traces its origins back to the 16th century. It was then that Dutch distillers started to transmute French wine into something entirely different — a drink they called brandewijn, which we now know as Brandy. True cognac, however, can only be authentic if it originates from the Cognac region of France.

Cognac’s rich history is expertly mirrored in its taste, particularly when used as a vodka substitute. If you’re seeking a deep, subtly sweet kick for your cocktails and dishes, think cognac. It’s also a fantastic addition to numerous sauces, lending them a caramel-tinged or oaky note.

The categorization of cognac depends on the duration of its aging process. Very Special (V.S.) cognac is aged for a minimum of two years, while Very Special Old Pale (V.S.O.P.) blends young cognac and goes through a four-year aging process. Extra Old (X.O.) cognac, also a blend of young cognac, requires at least ten years for aging. Hors d’âge cognac refers to any cognac that is aged for more than a decade. Each type of cognac brings distinct flavors to your food or beverages. For beginners looking to avoid overpowering flavors, starting with Very Special is recommended. More experienced connoisseurs can try older variants to give more depth and complexity to their creations.

White balsamic vinegar is a versatile ingredient, capable of adding a vibrant taste to any dish or drink. Besides being perfect for creating simple yet flavourful salad dressings, it can be utilised in a multitude of ways.

The production of white balsamic vinegar starts with the “must” (a combination of the entire white grape – seeds, skins, fruit and all). This blend is pressure-cooked, then aged. Eventually, after an adequate duration, the product is ready to be enjoyed.

While drinking white balsamic vinegar straight or mixed with water is an option, it truly shines when used to add fruity undertones to your food or beverages. Try blending it with either citrus or simple syrup in a fruit-based cocktail to achieve a harmonious taste. If feeling adventurous, you can also incorporate white balsamic vinegar in desserts. Whether it is drizzled on cakes or ice cream, it offers a delightful balance of sweet and tart flavours.

Read the original article on Tasting Table.

Bulleit is the most recent prominent U.S. whiskey brand to introduce an American single malt, a category expected to get its own legal definition soon. This new whiskey is acceptable, but the most informative aspect about this launch is it gives more evidence that craft distilleries keep pioneering this potential category.

Diageo-owned Bulleit has faced some negative publicity in recent years. In 2017, founder Tom Bulleit was pushed out due to a controversy, and the brand was sued by former blender Eboni Major for discrimination in 2022 (the lawsuit was dismissed, and Major now owns her own whiskey brand named Dread River). Regarding the actual whiskey, Bulleit’s bourbon comes from an undisclosed source (Four Roses is rumored to have made it at one time, and possibly still does), and the rye is produced at MGP in Indiana. Massive success has followed the brand since it started in 1987, partly due to its vintage-looking bottles and importantly, the good quality of its reasonably priced whiskey. Bulleit might not be the first choice for serious whiskey enthusiasts, but the people prefer it and that certainly matters.

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So where was this new American single malt produced? According to a rep for the brand, not at Bulleit’s two Kentucky distilleries which haven’t been operating long enough, but contractual obligations prevent them from disclosing the source. We do have some details: The whiskey is made from a mashbill of 100 percent malted barley and aged in new charred American oak barrels for about four years. If that sounds similar to James B. Beam Distilling Co.’s Clermont Steep and Jack Daniel’s single malt, that’s because it is. It seems that legacy distilleries are choosing to age single malt in the same way they do bourbon—in new charred oak barrels—although Jack gave its expression a very long sherry cask finish.

The resulting whiskey, while obviously made from a completely different mashbill, ends up still kind of tasting like bourbon after spending years in virgin charred oak during Kentucky’s hot summers and cold winters. That is the case here. This is a decent if unremarkable whiskey, with pleasant notes of vanilla, caramel, brown sugar, oak, and a hint of malt on the palate, but it does not stand out from bourbon in the way that other American single malts do.

Perhaps this isn’t negative; it might even be the intended outcome. However, when contrasting this whiskey with the single malts aged in diverse barrel types (both new and used) emerging from distilleries such as Westland, Westward, Hood River Distillers, Charbay, and even Stranahan’s (predominantly utilizing new charred oak), it can seem like a lost chance. The legal description of American single malt will likely not prescribe the employment of new wood because the majority of distilleries do not desire this. They see this as an opportunity to establish a unique section distinctly unlike both scotch and bourbon. Yet, the established distillers in Kentucky and Tennessee appear to favor maturing American single malt in the same manner as bourbon—which is logical, considering their barrel inventory and know-how.

There isn’t a correct or incorrect response here, but Bulleit’s novel American single malt whiskey does exemplify a style, notion, and mindset that underscores the distinction between the large distilleries and the craft operations, a lot of which have been manufacturing single malt for over ten years now. It’s not a poor endeavor or shoddily crafted item, yet it simply doesn’t meet the standard other distilleries are attaining in the American single malt world.

100: Worthy of trading your first-born for

95 – 99: In the Pantheon: A trophy for the cabinet

90 – 94 Great: An excited 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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Robin Robinson began his entertainment career as a comedian in the 1970s. He convinced a band at the old Portfolio bar in Pittsburgh’s Oakland neighborhood to let him use their microphone for a little stand-up comedy during the set break.

But while he’ll crack plenty of jokes during a March 8 presentation at West Overton Village, there’s nothing funny about the love and respect Robinson has for his topic: whiskey.

Robinson, a Homestead native and author of “The Complete Whiskey Course,” will lead a presentation and whiskey tasting at West Overton, where Abraham Overholt established his American Rye whiskey distillery in the early 1800s. Today, Old Overholt is a rye whiskey owned by Beam Suntory Brands, makers of Jim Beam.

Robinson embarked on his journey of becoming a whiskey connoisseur when he received a job to play the role of a Scottish distiller at a dinner pairing occasion.

“In order to understand what single-malt Scotch whiskey was, I had to be trained,” stated Robinson. “At the culmination of the event, I purchased a bottle with some of my earnings.”

After that, Robinson relocated to the tech industry in Silicon Valley as a sales rep. Despite this career transition, he continued expanding his knowledge about whiskey, even starting to teach classes about its historical significance and diversity.

“Whiskey had become my passion,” he admitted with a chuckle. “I started my own blog and held tasting sessions at home. A friend who works in the liquor business commented that I had more knowledge about whiskey than some of his employees!”

Robinson was persuaded to accept a new role as the brand ambassador for Compass Box Whisky in the early 2000s, a company that was pioneering the creation of artisan blended Scotch whiskey, a truly unique approach for the time.

“When asked, I restructured the class into a sort of mobile presentation format, which over time developed into an elaborate history of whiskey intertwined with snippets from my poor attempts at stand-up comedy,” Robinson recalls.

• West Overton celebrates 95 years with museum expansion plans

• State museum commission grants will help preserve history at West Overton

Robinson, now a resident of New Jersey, returned to the Pittsburgh area for a wedding in 2023. He’d always harbored a desire to visit the historic Overholt distillery located on the grounds of West Overton, which also happens to be the birthplace of coal coke magnate, Henry Clay Frick.

“As a kid, I grew up playing in Frick Park, so it’s really interesting to have all of these pieces of my life coming together,” he said.

Robinson met with a local rye whiskey expert and their visit planted the seeds for Robinson’s March 8 presentation.

Tickets for “The Story of Whiskey” are $50 to $75 and are available at Events.humanitix.com/the-story-of-whiskey. The evening includes a sample tasting of five whiskeys and a signed copy of Robinson’s book.

Patrick Varine is a TribLive reporter covering Delmont, Export and Murrysville. He is a Western Pennsylvania native and joined the Trib in 2010 after working as a reporter and editor with the former Dover Post Co. in Delaware. He can be reached at pvarine@triblive.com.

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It seems at times Heaven’s door swings open into France—at least it does when it comes to the latest offering from Bob Dylan’s whiskey brand. The first launch in the new Exploration Series is a bourbon that has been finished in Calvados barrels, giving us an early taste to see what French influence brings to the spirit.

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How to Make an Admiral Schley High Ball, the Whiskey Cocktail From a Groundbreaking Black Bartender

Heaven’s Door stands among the more commendable celebrity-backed spirits brands, particularly notable given the rising number they now are. Its primary line up includes a bourbon, a rye, and a double-barrel whiskey. This range is further complemented by some exclusive, limited-edition launches such as the previous year’s Bootleg Series Vol. V, which is a bourbon aged 18 years, with a finishing touch in red vermouth casks. The latest addition in the brand’s catalog is the inaugural whiskey of the Exploration Series, featuring two new bottles annually. This Tennessee bourbon (the brand continues to source whiskey, despite owning its own distillery in Kentucky) receives calvados barrel finishing, a brandy variant derived from apples that are native to the eponymous French region. Conclusively, the whiskey gets a final touch by introducing medium-heavy toasted French oak staves into the barrels— a step you might find vaguely familiar if you follow the Maker’s Mark Wood Finishing Series, renowned for their custom-cooked stave finishes.

“Our freshly introduced medium-heavy toasted French oak staves result in balanced complexity and boosted aroma, culminating into a dark color and a smoother, creamier mouthfeel, thereby offering a truly intensified flavor experience,” communicated master blender Alex Moore in a statement. He continues to indicate “baking notes associated with apples” as the outcome, like brown sugar, pastry, caramel, and biscuit notes. Such flavors are noticeable, alongside notes of green apple, fresh citrus, black pepper spice, and Concord grapes on the palate, exhibiting a slight spark of heat credited to the 108 proof at which the whiskey is bottled.

Heaven’s Door Exploration Series No. 1 is available now from and brick and mortar retailers. And you can find the rest of the lineup, including some of the recent Bootleg expressions and a set of whiskey stones (but seriously, don’t buy those), available to purchase now from ReserveBar.

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I recall feeling a hint of discomfort when first encountering the promotional material for Ten to One Rum back in 2019. I thought the bottles looked sleek, appealing, but possibly a bit too polished. Seeing the product being advertised as just a “dark rum,” a term that has no specific or useful meaning in the U.S., triggered my skepticism. This often leads to misleading labelling. Knowing that the brand was created by a man who had once been Starbucks’ youngest VP did not reassure me of its quality or respect for tradition. I was immediately guarded.

But after tasting the products, I had to admit that my preconceptions were largely misplaced. Despite the marketing aiming to capture a larger slice of the potential customer base, there is absolutely nothing wrong with Ten to One’s formulations or its Trinidadian-born owner, Marc Farrell. They are serious about the rum blends they’re bottling, resulting in some of the best mid-range blends readily available in the U.S. market. Specifically, Ten to One White Rum swiftly hit my favourites list for use in daiquiris, where it performs exceptionally well. It’s difficult to find a better rum for a classic daiquiri.

Since 2019, Ten to One has been somewhat timid in terms of expanding the range, occasionally releasing limited runs in addition to its core White Rum and Dark Rum. That era has now ended with the release of an extra-aged blend, Five Origin Select. This is a permanent addition to the lineup, though it will be limited going forward. As expected, the price is higher – $65, compared with $45 for the Dark Rum and $33 for the White Rum.

This blend, as the name suggests, comes from five Caribbean rum countries–Trinidad, Barbados, Guyana, the Dominican Republic, and Jamaica. At the heart of the blend is an “11-15 year old Guyanese (demerara) rum distilled on the esteemed Port Mourant Double Wooden Pot Still,” which is evidently a product of Diamond Distillery, Guyana’s sole distiller. Ten to One doesn’t provide further details or age ranges for the rums from the other countries, but it’s probably safe to assume this is a mix of differently aged distillates with an overall age notably greater than that of the Ten to One Dark Rum, which is also a blend from four of the same countries, minus Guyana. The intention here seems to be to craft a rum blend for neat drinking, suggesting increased complexity. It’s presented at a slightly boosted 46% ABV (92 proof), a good strength for a flavour-centric sipper.

It’s time to taste this new Ten to One Five Origin Select blend.

The aroma of this rum is subtly complex yet robust. I can sense the notes of nutty cocoa nibs and sweet pear, paired with warm stone fruit like plum jelly, molasses cakes and a hint of fresh, grassy sugar cane. There are also undertones of dried fruit with a hint of caramelized sugar and a touch of vanilla bean, reminiscent of a creme brulee.

Upon tasting, I detected gingerbread at the forefront, combined with rich dark brown sugar and a hefty amount of allspice. The dried fruit makes its appearance once more, but this time bearing raisin and prune, balanced by the bright orange citrus and dulce de leche, with a side note of baked apple. This rum leaves a peppery lingering spiciness and aromatic oak on the finish. I can’t say that I am a connoisseur of Guyanese rum, but in comparison, it seems a tad lighter in distinctive Guyanese character than what I would have expected, though its unique spicy woodiness is most likely courtesy of the demerara spirit. As a whole, this rum is more balanced than it is leaning towards a specific region, and that’s something I really admire.

In the end, this is an impressive small blend from Ten to One, conveying its pan-Caribbean concept extremely well. It’s perfect for neat serving or for making classic cocktails, depending on your preference.

Distillery: Ten to One

Region: Caribbean

Style: Blended rum

ABV: 46% (92 proof)

Availability: 750 ml bottles, $65 MSRP

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

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Enjoying pasta dishes such as spicy rigatoni vodka can be a luxurious experience due to their rich and creamy taste. However, these dishes can often be pricey at Italian dining establishments. Luckily, you can recreate this delicious dish in your comfort zone with materials readily available in your pantry. The process begins by making a sauce with canned tomatoes, vodka, red pepper flakes, and other ingredients until it’s reached the right thickness. Afterward, cooked rigatoni pasta is mixed into the sauce and garnished with grated Parmesan cheese and fresh herbs. Congratulations, you now have a spicy, hearty, and delightful restaurant-style pasta dish without the premium price tag. This dish is an excellent reward for yourself if you have the time to unwind and cook a homely dinner. Continue reading to discover how to bring this saucy pasta dish to life!

This delicacy is based on rigatoni pasta dyed in a spicy tomato cream sauce. The reason behind using rigatoni is its ridges and holes which are great for capturing the sauce compared to other pasta forms. An Italian-American restaurant in New York named Carbone is attributed to have made the dish famous, with price tag of $34 on their menu. No need to worry, you can reproduce the dish comfortably at home and have some savings to boot! An additional bonus is that you can easily warm any leftovers guided by our tips on how to reheat pasta.

Vodka serves a crucial role in the dish as an emulsifier—ensuring all ingredients in the sauce maintain uniformity. It’s added during the process of cooking the sauce to allow the alcohol to evaporate, creating a gentle piquant taste. If vodka isn’t immediately available, you could use white wine or chicken broth as alternates to achieve a nearly similar taste and structure.

To achieve a sauce that sticks to the rigatoni, incorporating pasta’s leftover cooking water into the dish is recommended. Jessica Randhawa, owner and principal chef at The Forked Spoon explains, “The transformative ingredient is concluding the pasta in sauce with a tinge of the starchy pasta water.” According to her, this enhances the sauce’s adherence to the rigatoni and modifies the sauce consistency to the appropriate level. It’s advisable to set aside around one cup of the cooking liquid before draining your pasta. While merging the sauce and rigatoni, gradually pour enough liquid until you attain your preferred consistency.

Related: Why Do Chefs Call Pasta Water ‘Liquid Gold’?

Below, Maria Liberati, Gourmand World Award-winning author and podcast host of “The Maria Liberati Show”, shares her go-to Spicy Rigatoni Vodka recipe. In her recipe, an important step is allowing the onions to sauté for at least 45 minutes. This provides the sauce with hints of sweetness that balance the acidic tomatoes. You can also adjust the amount of chili pepper flakes for a milder or spicier rigatoni vodka dish.

Ingredients:

28 oz. crushed San Marzano tomatoes

¼ cup unsalted butter, separated

1 medium onion, chopped

½ cup water

1½ Tbs. salt + extra

3 Tbs. olive oil

3 Tbs. red pepper flakes or Calabrian chili paste

3 Tbs. vodka

1 cup heavy cream

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1 lb. box of rigatoni pasta

½ cup grated Parmesan cheese + extra

Fresh chopped basil and/or parsley, for garnish

Directions:

Yield: 8 servings

In a saucepan on low heat, melt one tablespoon of butter. Introduce onions, a pinch of salt and water into the mixture. Make sure the saucepan is covered. Stir occasionally for approximately 45-60 minutes, until the onions are soft and clear.

Prepare a different skillet. In it, combine crushed tomatoes, 1 and a half tablespoons of salt, olive oil, chili flakes or paste, vodka, the remaining three tablespoons of butter and cream. Allow the mixture to reach boiling point, then lower the heat and let it simmer for about 15 to 20 minutes.

On the side, cook the pasta based on the instructions given on its packaging. Ensure it is al dente, which means it retains a slight bite. Before you drain the rigatoni, save a cup of the pasta water.

Add cooked onions to creamy tomato sauce base; stir to combine. Taste and adjust seasonings to your liking. Add cooked pasta to sauce with ½ cup Parmesan cheese and a generous splash of rigatoni liquid. Using tongs, toss mixture until pasta is fully coated in sauce. Add more pasta water or cheese if needed.

Serve immediately with additional cheese and chopped herbs. Enjoy!

Make this dish pasta night-perfect by serving it with a couple of different sides! Salad tossed in a zesty vinaigrette is refreshing and pairs well with the rich and peppery sauce. A carby side like this air fryer garlic bread is another tasty addition since it’s filling, buttery and pungent. Buon appetito!

Continue reading for more delicious pasta recipes and inspiration!

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Nicole Young, founder of Frisky Whiskey.

A wave of innovation and diversity is reshaping the traditionally-impenetrable world of whiskey, and we couldn’t be happier.

Over the last decade in particular, black-owned whisky businesses have become some of the most exciting ones-to-watch; many small-scale, some large-scale, and all with brilliant stories and spirits.

Want to explore and support the best of the best? The five black-owned whiskey brands we’ve highlighted in the list of must-trys, below, are a supremely-worthy starting point.

Founder: Fawn Weaver

Uncle Nearest, brought to life by Fawn Weaver, is a fond tribute to Nathan “Nearest” Green. Green, once a bondman of African-American origin, imparted the fine skills of whiskey-making to a young Jack Daniel. Weaver not only sets a record as the first African-American woman to lead a high-profile spirits brand, but also as the creator of the most awarded bourbon and American whiskies each year since 2019. In short, you’re missing out if you haven’t tried them all.

Founder: Drew Fox

Drew Fox started his in-home brewery in 2010 without predicting that it would evolve into the premier award-winning artisan distillery in Northwest Indiana. Besides, it specializes in vodka, rum, gin, rye and bourbon. The latter two are the real celebrities, in my opinion, showcasing a strong, grain-derived sweetness in the bourbon and cherry overtones in the rye. A vacation in the brand’s Fermatorium apartments provide a perfect reason to revel in whiskey appreciation tours.

Founder: Riviera Imports

Drawing inspiration from the smooth and soulful musical stylings of Miles Davis (and his best-selling jazz record of all time), Kind of Blue is a whisky worth a spot on your bar cart. A deep amber, the blended Islay/Speyside/Highland Scotch boasts an exceptional blend of rich fruits, smoky-sweet spice, and a touch of soft Madagascan vanilla. A medley in its own right.

Founder: Rakim Mayers (a.k.a A$AP Rocky)

Rapper A$AP Rocky’s Canadian blend is one of the more unusual whiskies on the list, employing both American white oak (ex-bourbon) and Japanese Mizunara Oak to develop a deliciously spicy-sweet flavor profile. Richer than the average blend, the whiskey is twice-distilled and aged for a minimum of four years, making for an ultra-quaffable sipper.

Founder: Nicole Young

Nicole Young’s Frisky Whiskey is not your average sipper. Unlike the norm, Frisky’s novel formula leverages pure caramel and natural vanilla to highlight and amplify its liquid, making them a great choice for those who prefer their whiskies a little sweeter (sans artificial enhancers). Being victorious in obtaining the Chairman’s Trophy at the Ultimate Spirits Challenge, securing 95 out of 100 points for flavor, it’s also the competition’s highest rated flavored whiskey to date.

STATEN ISLAND, N.Y. — Authorities allege that a 57-year-old man was drunk and caught with heroin and alcohol in his car after fleeing the scene of a crash that injured two NYPD officers in Grant City last week.

One officer suffered pain in his legs when he was pinned against the outside of a patrol car and a second officer sustained a minor concussion while seated inside the same police vehicle when it was struck on the night of Feb. 7 on South Railroad and Hamden avenues, according to the criminal complaint.

Minutes after the crash and about two miles away, Tino Zaldivar of the 1600 block of Richmond Road in Dongan Hills, was apprehended while driving a white, 2024 Jeep Compass at North Railroad and Mosel avenues in Grasmere, police said.

Zaldivar allegedly had on his person two plastic zipper bags containing heroin in the form of a tan powder. While searching the Jeep, officers allege they found two bottles of rum on the front passenger floor of the vehicle; one of the bottles was open and half full while the other was empty.

“The defendant operated said white Jeep while intoxicated by alcohol, in that informant observed the defendant exhibit indications of intoxicat[ion] including but not limited to, a strong odor of alcoholic beverage on the defendant’s breath and bloodshot eyes,” the complaint alleges.

The crash occurred at about 9:50 p.m. on that Wednesday when the marked patrol car was parked with one of the officers behind the wheel. A second officer had stepped out of the police car when the Jeep sideswiped the NYPD vehicle, the complaint alleges.

The left and front sides of the Jeep struck that officer’s legs and twisted, dented and tore both passenger doors on the patrol car, according to the complaint.

Zaldivar allegedly drove away in the Jeep, which was dinged with dents, scratches and black marks on the left and front sides. The defendant did not exchange any information about his identification or insurance and failed to retrieve the front license plate that fell off the Jeep, the complaint alleges.

When police located the suspect, the Jeep’s back license plate matched the front plate found at the scene, according to the complaint.

Police said that both officers were taken to an area hospital after the crash.

Zaldivar has been charged with criminal possession of a controlled substance, leaving the scene of an accident, reckless endangerment of property, driving while intoxicated, driving while ability impaired by the consumption of alcohol and leaving the scene of an accident.

He has pleaded not guilty to all charges and is due back in Criminal Court on April 3.

Online court records do not list any information about the defendant’s bail status or his defense attorney.

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