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NEWBERG, Ore. — Recent summer wildfires have devastated many Oregon wineries, leaving the local wine industry with tainted grapes and unsellable wine. Now one Newburg winery has teamed up with a distiller and found a creative use for the smoke-filled grapes. Instead of throwing away hundreds of thousands of dollars worth of wine, they turned it into whiskey.

Jim Anderson, owner of Patricia Green Cellars in Newberg, recalled that he began the summer of 2020 full of anticipation for a bountiful wine season. The 2020 Vintage was coming along nicely, and it was looking to be another early harvest in Oregon. But the anticipation quickly turned into fear.

“The fires start,” he said. “You couldn’t see the top of our vineyard from the bottom of it.”

The 2020 Labor Day wildfires destroyed more than a million acres. The Oregon Department of Transportation called the blaze the most destructive wildfire in state history.

“For over around two weeks, we had some of the worst air quality index in the world,” Anderson said.

The Patricia Green Cellars property was spared, and after the smoke cleared, Anderson tried to get back to business — but he quickly found that there were a lot of pieces to pick up.

“We knew from California and Australia fires that smoke and grapes are a bad thing, but we didn’t know exactly what we’re getting into,” he said. “We had at around twelve to fourteen thousand gallons of wine that in our in our view, was not potable and was not sellable.”

The wine tasted terrible, and Anderson said he didn’t know what to do. But as fate would have it, he met distiller and Corvallis native Lynsee Sardell, who had some ideas for new possibilities.

“I’m not really interested in being constrained by what other people have done or haven’t done,” Sardell said.

Together, they transformed the wine into whiskey.

“I was aware that distillation could yield some remarkable aspects of the wine, while eliminating those tainted by smoke,” expressed Sardell.

The first endeavour was to demonstrate that the wine could be distilled into brandy — “then utilize that as a platform to marry single varietals of barley whiskey into a blend that creates a structure of a whiskey that is flavorful, delightful and reflective of Oregon,” Sardell stated. “Being capable of crafting something that symbolizes this landscape is simply an honor.”

The duo created two innovative whiskeys called Multifarious and Purple Karma Pinnacle.

“Taking something old, something damaged, something broken and finding another home for it, another use for it, another life for it,” Anderson said.

The whiskey is currently exclusively sold at Patricia Green Cellars. There are future plans to expand into Oregon bars, restaurants and stores.

The original Don Papa Rum

Almost one year ago to the day, Diageo – arguably the spirits’ industry’s foremost global leader – acquired Don Papa Rum for €260 million ($284 million), with the potential bonus of a further €178 million ($194 million) added over the following five years.

It was an interesting move for Diageo – a company already profiting off its mass-market rum Captain Morgan – but not a surprising one. The company has become renowned for investing in high-growth brands over the last couple of years; premium and super-premium brands, in particular.

Back in August 2017, Diageo completed its acquisition of George Clooney-founded Casamigos in a deal that valued the tequila brand at roughly $1 billion. Another huge investment, yet one which has seen the brand’s volumes nearly double on an annual basis ever since.

Don Papa, in that sense, looks set to become the conglomerate’s Casamigos of the rum world. Albeit without the tequila brand’s celebrity draw.

In fact, at Don Papa, it’s all about the liquid.

Behind the scenes at Don Papa’s sugar mill

Before former Rémy Cointreau executive Stephen Carroll founded the brand in 2012, it was simply a beautiful idea. Carrol had taken a trip to Negros Occidental, an island in the Philippines’ Western Visayas region, in 2000, and found his mind racing with the promise of utilizing the region’s abundant sugarcane – and the world’s lack of premium rum.

In subsequent years, he and his crew, who are mostly based in Manila and have remained as dedicated stewards of the business, strove to create the most extraordinary rum the world had ever tasted. They successfully accomplished this using molasses from Mount Kanlaon’s base, the island’s active volcano.

Don Papa in the sugarcane field

The iconic rum, Don Papa, is a global favorite for rum enthusiasts. Distilled locally on the island, the rum is matured in ex-bourbon American oak barrels and mixed with Mount Kanlaon spring water. This procedure results in a robust and intricate flavor profile consisting of vanillin, citrus, honey, and candied fruit.

Don Papa Masskara, which takes inspiration from the colourful and whimsical Masskara Festival, is another tribute to the richness of the Philippines. Following pot-distillation, it is infused with calamansi, a economically significant “lime” citrus hybrid, and siling labuyo, a local chili, to add a little heat.

Don Papa Gayuma, which is aged in ex-bourbon American oak casks for three years before undergoing a double barrel finish of high toast ex-Rioja barrels and toasted oak Islay barrels, is a unique release that demonstrates risk-taking that is rarely seen in other rum companies. This daring approach is rewarded by consumer appreciation. Their limited-edition releases, which are finished in various casks including sherry, rye, and even Vino de Naranja, have proven incredibly popular, selling out quicker than the brand could replenish stocks. This is all before the investment from Diageo. The brand’s following has grown exponentially in countries like Germany, France, and Italy in a very short amount of time.

Therefore, the potential investment of approximately €400 million ($437 million) in Don Papa can be seen as a wise and worthwhile decision.

The latest additions into the world of RTD cocktails.

The premixed cocktail category continues to soar, long past its initial boom during the Covid era. According to the latest data from the Distilled Spirits Council of the United States, sales of spirit-based ready-to-drink offerings are now totaling around $2.8 billion per year. As a result, an ongoing parade of marquee brands are entering the space. The latest example comes from Crystal Head, the award-winning vodka launched by actor Dan Aykroyd and artist John Alexander back in 2008.

Debuting later this spring, the 100ml cans will be available in two flavors: Espresso Martini and Cosmopolitan. They offer the ingredient-driven quality and consistency of the same popular preparations made at your favorite local bar. Only you don’t have to leave home to savor them. And they’ll only cost you $5 per pour. So the appeal is obvious.

But for Aykroyd, the point of separation all begins with the quality of the spirit at its base. “We use peaches and cream corn for our mash— a single farm strain originally from the 1800s,” he tells Forbes. “Then we mix that with glacial aquifer water from the Wisconsin glacier, which sat over the northeastern part of North America 16,000 years ago. When it melted over Newfoundland it produced all of these beautiful lakes and ponds and this phenomenal supply of untouched, unpolluted water directly underneath.”

Crystal Head’s flagship vodka is distilled four times and then passed through carbon filtration seven times. “This results in arguably the purest vodka on earth,” he notes. “To my knowledge, we are the only vodka that does not contain any additives.”

This clean flavor profile makes it a perfect base for mixers in cocktails, unimpeded by any undesired nuances. The Espresso Martini offers a subtly sweet, freshly brewed mocha roast flavor. The Cosmopolitan is a tart and refreshing favorite. However, why did Aykroyd and the team decide it was the right time to delve into the RTD market?

“We didn’t want to overlook the burgeoning trend,” confesses the actor and writer of Ghostbusters, who has always been directly involved in the brand’s progression. “We are on the verge of breaking into the mainstream market with full force. I can already envision the marketing potential – beachside resorts, giant barrels or tubs filled with ice, and our cans tossed in. I believe they will sell very well.”

Crystal Head has been a successful alcohol brand since its introduction. Aykroyd attributes the brand’s success to not just the superior quality product, but also to cultivating strong personal connections with distributors and bartenders across North America, and never faltering in promoting the product.

DUESSELDORF, GERMANY – SEPTEMBER 19: Dan Aykroyd poses with a bottle of ‘Crystal Head’ vodka at Capella Bar Breidenbacher Hof on September 19, 2014 in Duesseldorf, Germany. (Photo by Mathis Wienand/Getty Images)

“I was just at AMC theater doing a cocktail for the new Ghostbusters movie,” he says, during an exclusive sampling of the new RTDs. “We do videos, we do events—because we don’t have the big resources of Remy, or LVMH or Diageo. But if we ever partnered with a group like that, boy, it would take them about two years to turn this into a mega-brand, with their staff and their sales people. Right now we have a super-brand now. But that would be a mega-brand.”

Is that something that he’s actually interested in? “It all depends on the terms,” he says. “Right now we are happy to finance these initiative ourselves. We’re having fun with it. It’s been consistently profitable all the way through. So now we’re putting that money back into agency. It’s all about boots on the grounds. We’re confident with it.”

He’s also confident that the latest installment in the Ghostbusters franchise (Frozen Empire, premiering March 14th) will be a hit, just the same. The cinematic universe he created 40 years ago is still going strong. And it involves subject matter that he clearly holds near and dear to his heart.

I’m a spiritualist, that’s what I believe in,” he explains. “I believe that with the proper trans-channel medium you can reach to the other side and talk with those that have gone before. My great grandfather was a spiritualist. And he wrote about mediumship.

I grew up reading those journals as a kid. It was kind of the family business. The afternoon that I conceived and originated Ghostbusters, I was in the old family barn where actual seances took place. It just came to me: we’ll do an old style Abbott and Costello, Dean Martin and Jerry Lewis-type ghost movie with all of those comic values, but using the real vernacular. Who knew what ectoplasm was before the original Ghostbusters?

Clearly Aykroyd is passionate about spirits, both beyond and inside the bottle—or can, as the case will soon be.

The new Espresso Martini RTD from Crystal Head is available now.

YORK, Maine — Wiggly Bridge Distillery, a family-owned and operated craft distillery in York, has been awarded a Gold medal by The Fifty Best for its New England Single Malt Whiskey.

The Fifty Best is a digital guide to wines and spirits. Using professional criteria, a panel of judges blind-tasted more than a dozen American single malt whiskies and rated them individually on a 1- to 5-point scoring system with 5 being the highest.

After tallying the scores, Wiggly Bridge Distillery was one of the ones who came out on top.

Their award-winning New England Single Malt is crafted from 100% Maine-grown malted barley.

“My son and I have always been connoisseurs of top-notch whiskies, with a special penchant for bourbon,” stated David Woods, co-proprietor of Wiggly Bridge. “Our foray into crafting a unique New England Single Malt Whisky stimulated by a wish to innovate while paying tribute to tradition. This recognition illustrates our pledge to high quality.”

Woods detailed that the extraction process commences with barley gathered from the upper regions of Maine. It endures floor malting at Blue Ox Malthouse in Lisbon Falls, Maine, prior to initiating the route of cooking, fermenting, distilling, and barrel maturing at Wiggly Bridge’s facility.

The adjudicators’ remarks reflect a detailed portrait of the whisky’s complex character: “Beginning from the fragrant blend of caramel, toffee, and mocha to the intricate palate incorporating hints of honey, dried fruit, and ginger, culminating in a finish brimming with dark chocolate, mocha, and a velvety, ultra-smooth texture. This profile highlights the distillery’s expertise within the craft, producing a whisky that personifies the spirit of creativity and tradition that defines the American single malt category.”

Wiggly Bridge Distillery was instituted in 2012 by David Woods and his progeny David Woods Jr. The distillery derives its name from the Wiggly Bridge, a miniature wooden footbridge in York, reputed to be the world’s smallest suspension bridge. The distillery extends a selection of spirits, such as bourbon, rye, rum, gin, and vodka, besides tours, tastings, and occasions. The distillery has acquired numerous accolades and distinctions for its contributions, inclusive of the 2019 Best In Category at the Seattle International Spirits Competition.

This article originally appeared on Portsmouth Herald: Wiggly Bridge Distillery in York wins gold medal for whiskey

Kylie Jenner has introduced another venture, stepping into the alcoholic beverage field, much like her sister Kendall Jenner.

On March 5, Kylie, 26, unveiled Sprinter, her vodka soda cocktail in a can, through a bikini-adorned Instagram video. She announced that the drink would be accessible for buyers throughout the country starting March 21.

In a statement about the new product, Kylie said, “Sprinter is my response to the increasing consumer desire for high-grade canned cocktails. We are joining a market currently dominated by a few key players with an incredibly tasty vodka soda in a can. Apart from its distinctive bold branding that represents the joy of hanging out with friends, Sprinter is the best vodka soda I’ve ever had. I’m excited for people to try it themselves.”

But Sprinter is not Kylie’s inaugural venture in the world of beverages. She became an equity stakeholder in Glow Beverages Inc., a sparkling vitamin water brand initiated by football celebrity Dak Prescott, in October 2022. For her latest company, Kylie hired Chandra Richter, a veteran in the alcohol sector with two decades of experience and a PhD in molecular biology. Richter, who serves as the Head of Product Development and Operations at Sprinter, stated their aim to make the four flavours – black cherry, lime, grapefruit, and peach – as “natural” and as close-to fruit as they can get.

The Kardashians star’s decision to dabble in the lucrative alcohol industry may have been inspired by her big sis. Kendall, 28, launched 818 Tequila in May 2021. The brand has won 13 awards since its launch and earned the model a spot on the Forbes 30 Under 30 list in 2024.

In addition to Sprinter, Kylie has unveiled a number of new projects as of late. On Friday, March 1, she announced the debut of her first fragrance, Cosmic. The product, which boasts a “sweet, warm floral, elevated scent” will be available for purchase through Kylie Cosmetics on Thursday, March 7.

Just five months prior, Kylie launched her clothing line Khy, which takes inspiration from her “King Kylie” era of style. The brand has dropped four collections since it’s inception. Before jumping head first into her fashion line, the Keeping Up With the Kardashians alum created Kylie Swim, which was met with mixed reviews for its 2021 and 2022 collections.

Kylie is no stranger to entrepreneurship after launching her makeup empire in 2015, which came to be Kylie Cosmetics. In November 2019, Coty bought a 51 percent controlling stake in the company for $600 million, valuing Kylie Cosmetics at approximately $1.2 billion.

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Kylie Cosmetics branched out in 2019 to commence Kylie Skin, featuring a range of body and skincare products such as moisturizers and lip oils. In 2021, the empire further broadened its horizons by launching Kylie Baby products.

Her mother, Kris Jenner, has been a solid pillar of support in her journey right from her teen years, shared Kylie, and the experience has been an enlightening one for her.

At the tender age of 15, an obsession with lipstick led Kylie to her mother, expressing her desire to start a beauty product line. Initially, her aspiration wasn’t taken too seriously, but later, her mother started supporting her in this venture,” Kylie divulged to Vanity Fair in February 2023. “There were slip-ups along the way, but they are inherent parts of any initiatives and necessary for progress. Perhaps it’s not right to label them as ‘mistakes’.”

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Jenner said her new line is the “best tasting vodka soda I’ve ever tried — and I’ve tried a lot.”

Erik Pendzich/Shutterstock; Travis Rathbone

Kylie Jenner is throwing her hat into the celeb spirit game.

On Tuesday, the Kylie Cosmetics founder announced the launch of her new canned vodka soda line, Sprinter. The drinks come in four flavors — black cherry, peach, grapefruit and lime. Each can contains 100 calories with no added sugar.

To bring her new business venture to life, Jenner, 26, worked with drink development expert, Chandra Richter, for one year before the cans were perfected.

The 4.5% ABV canned vodka soda will be available in an eight-can variety pack for $20 when it launches nationwide on March 21.

Travis Rathbone

Related: Oreo Adds a New Flavor That Will Take You Back to Your Childhood

“Sprinter is my answer to the growing consumer demand for quality canned cocktails — we’re adding to a market dominated by only a few players with an incredibly delicious vodka soda in a can,” Jenner said in a statement.

She said that her entrance into the liquor industry is with a beverage she’s proud of.

“Not only does Sprinter have a unique bold branding that captures the feeling of fun with your friends, it is also the best tasting vodka soda I’ve ever tried – and I’ve tried a lot. I can’t wait for people to taste it for themselves,” she added.

Jenner subtly revealed Sprinter on social media before officially announcing the venture. She posted a getting-ready TikTok from her car on Sunday before posing in a mirror holding a case of the cans.

The mom of two is following her sister’s lead into the alcohol space. In 2021, Kendall Jenner launched 818 Tequila. Her announcement gave a behind-the-scenes look at what went into building the brand.

“For almost 4 years I’ve been on a journey to create the best-tasting tequila. After dozens of blind taste tests, trips to our distillery, entering into world tasting competitions anonymously and WINNING (🥳)…3.5 years later i think we’ve done it!” Kendall, 28, wrote in the post at the time.

Related: Kylie Jenner Launches First Fragrance: ‘Elevated Scent That Is Perfect for Day and Night’

A post shared by Kendall (@kendalljenner)

Named after The Kardashians star’s hometown area code, the spirit anonymously won several tasting competitions the year that it launched. The tequila is available in four varieties — Blanco, Reposado, Añejo and Eight Reserve by 818— and is sold at restaurants and bars nationwide, even at 818 Shack, an open-air cocktail lounge at SLS Baha Mar in the Bahamas.

Kendall has been taking her tequila on a college tour. From Oct. 9-11, the model visited four college campuses across the Midwest to promote 818 Tequila. Ohio State University, Indiana University, the University of Illinois Urbana-Champaign and the University of Michigan were all on her list.

The founder made multiple stops at each campus where she surprised students and patrons with signed bottles, meet-and-greets and brand merch items.

“i ♥️college @drink818,” Kendall captioned an Instagram montage of her college stops. “Ohio, Indiana, Illinois, Michigan thank you for the warm welcome 🥹🫶”

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Read the original article on People.

Ultimate Rap League just unveiled an exciting new development to the URLtv app, announcing the arrival of live streaming.

URL enjoyed a fairly quiet start to the year with no major event announcements, but they are making up for it in a big way with the news of their latest developments, including the return of Loaded Lux.

Over the weekend, the self-proclaimed “world’s most respected” battle rap platform told fans to tune into their app on Monday (March 4) “to be a part of history” for their debut live stream.

The broadcast, hosted by acclaimed battle rap media personality Jay Blac, marked the first time viewers could watch live content on the app.

That was just the beginning. Blac then revealed that the upcoming Volume XI card would be streamed live on the URLtv App.

URL, the owner of the app launched in 2019, billed it as “the Netflix of battle rap,” transforming how fans engaged with the media. It fostered new talents, offered licensing prospects for smaller leagues to share their content, and established a video network for the community.

URL also unveiled another thrilling news. The eagerly awaited showdown between the legendary Harlem lyricist Loaded Lux and the Phoenix, Arizona-based “Alien”, Rum Nitty is now happening. After months of fans’ anticipation and requests, the battle between Lux and Nitty is planned for the Spring.

This Spring #youcantcopyrespect @iAmLoadedLux versus @RumNitty

Download the https://t.co/ylYNue1dQL app today

Their first ever live stream on the URLtv App will feature the full-packed Volume XI event on March 16. The main event of the card is Tay Roc vs. Serius Jones. Review the entire lineup below and view the trailer at the conclusion of the page.

The App is accessible on the URLtv website and various servers. Look for it on platforms like Apple TV, Roku, Amazon Fire Stick, Samsung Smart TV, XBOX, and more.

URL’S SMACK VOLUME XI
SAT MARCH 16TH 3PM EST ON https://t.co/K989dTUlaw WEBSITE OR ON THE URLTV TELEVISION APP ON AMAZON FIRESTICK, APPLE TV, XBOX, ROKU & SAMSUNG SMART TV’S
$40 App Subscribers
$60 Non Subscribers pic.twitter.com/VE8An9OxsP

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

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

Additional reading: 11 Cleaning Tips For Keeping Your Oven Spotless

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

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

Preheat the oven to 400 F.

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

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

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

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

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

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

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

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

Segment and serve.

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

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

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

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

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

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

1 (2-pound) leg of lamb

10 garlic cloves

salt, to taste

pepper, to taste

4 tablespoons dark rum

¼ cup brown sugar

4 tablespoons balsamic vinegar

½ teaspoon mustard powder

1 teaspoon ground allspice

½ teaspoon ground cinnamon

2 tablespoons butter

Directions

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

Preheat the oven to 400 F.

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

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

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

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

After 45 minutes, remove the lamb from the oven.

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

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

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

Carve and serve.

Read the original article on Tasting Table.

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

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

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

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

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

100 Consider it worth trading your first-born for

95 – 99 Revered as a trophy for the cabinet

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

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

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

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

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

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A LITTLE TASTE of paradise has arrived at Weirs Beach.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Family Dollar to Flip Side

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

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

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

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

Expansion of Wendy’s

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

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

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

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

Chicken with a twist

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

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

New digs

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

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

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

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

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