Liquor-articles 1865

DALLAS – The NFL will be dedicating the Super Bowl weekend to increase awareness about hunger in the entire nation.

Celebrity Chef Tim Love will once again take part in the Taste of the NFL.

He gave a preview of what he would be preparing for the grand event on Good Day.

Enough to serve 4 people

INGREDIENTS FOR THE SAUCE:
2oz (half stick) Unsalted Butter
1 lb Yellow Onion, ¼” dice
½ oz(weight) Minced Garlic
1 ½ tsp Red Pepper Flakes
½ lb Tomato Paste
1(one) 28oz can San Marzano Tomatoes, Peeled
1 QT Heavy Whipping Cream
¼ lb Parmesan Cheese, grated on a microplane
To Taste, Lemon Juice
To Taste, Salt and Pepper

TO COMPLETE:
½ lb Dried Bucatini
1 T canola oil
1 T Garlic, Minced
1 T Shallot, Minced
1 T Red Chile Flake
½ C Vodka
3 C Vodka Sauce
¼ C Parsley, Finely Chopped
¼ C Parmesan Cheese, Grated on a Micro Plane
½ lb Rabbit and Rattlesnake Sausage, Roasted and Cut Into ½” Thick Coins

PREPARATION INSTRUCTIONS FOR THE SAUCE:

Heat your oven to 350 degrees.

In a large pan over medium heat, add butter and allow it to melt.

Next, add onions and sweat thoroughly, remember to stir frequently to prevent any browning.

Then, add garlic and chile flakes. Let them sweat for another 2-3 minutes.

Finish by adding the tomato paste. Stir constantly and let it caramelize for another 2-3 minutes.

Add peeled tomatoes and stir to incorporate fully.

Cover and place in 350 degree oven for 2 hours.

Remove from oven, uncover, and slowly add parmesan cheese, stirring constantly to incorporate.

Add heavy whipping cream

Puree with an immersion blender until completely smooth. Season as necessary with salt, pepper, and lemon juice.

CONSTRUCTING THE PASTA:

In a large pot, combine 2 gallons of water with ½ C of kosher salt.

Set on high heat until boiling.

Once boiling, add pasta and cook, stirring occasionally, until al dente

While pasta is cooking:

In a large pan over medium heat add oil, garlic, shallot, and chile flake. Allow it to sweat for 1 minute, until chile flakes give off a robust aroma, making sure to stir frequently.

Increase heat to a high setting, remove the pan from the flame, add in chunks of sausage, and then include vodka.

Return pan to flame and allow vodka to flambe. Continue on high heat for 30 seconds until alcohol has evaporated.

Add Sauce base and bucatini and toss until hot and thoroughly incorporated.

Add parsley and half the parmesan, tossing to incorporate.

Check seasoning and sauce texture. Adjust with salt, pepper, and pasta water to taste.

LINK: www.TasteoftheNFL.com

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

Ten to One is one of the best new rum brands to emerge over the past few years, founded by Caribbean native Marc Farrell with the intention of moving away from the stories of “pirates and plantations” that have guided so many brand narratives. And now the Ten to One core lineup has a new member with the addition of Five Origin Select, an excellent new expression that is a blend of rum sourced from five different countries.

More from Robb Report

Jack Daniel’s Is About to Drop New Batches of Its Coveted 10- and 12-Year-Old Whiskeys

The Most Coveted American Whiskeys Are Ultra-Strong, but Are They Drinkable?

Elijah Craig’s New Barrel Proof Bourbon Is Lower Proof-and That’s a Good Thing

Five Origin Select will be a permanent addition to the portfolio and not a limited release, but according to the brand it will be available in smaller quantities throughout the year. There are some key differences between this new expression and the core Dark Rum. The latter is a blend of rum from four countries, aged up to eight years, and bottled at 80 proof. Five Origin Select is, as you can guess from the name, a blend of rum from five countries—Guyana, Jamaica, Trinidad, Barbados, and the Dominican Republic—aged up to 15 years and bottled at 92 proof. The oldest rum in the blend is a rum aged between 11 and 15 years from Guyana that was distilled on the Port Mourant double wooden pot still. This is a true rarity in the rum world that has been in use for nearly 300 years, and is used to produce El Dorado Rum. Like all Ten to One rum, no color, flavoring, or sugar was added.

We got an early taste of the rum, and it’s delicious. The color is a light copper-brown, with notes of brown sugar, banana, and molasses leading on the nose. There’s a natural sweetness to the palate, with notes of pineapple, ginger, pear, baked apple, vanilla, and milk chocolate. The bottle’s label is green, which according to the brand is supposed to represent both the Guyanese flag and the greenheart wood used to make the Port Mourant still. You can find Five Origin Select available to purchase now from the Ten to One website, and the rest of the collection (including last year’s Black History Month Artist special edition) is available from websites like ReserveBar.

Best of Robb Report

Why a Heritage Turkey Is the Best Thanksgiving Bird—and How to Get One

9 Stellar West Coast Pinot Noirs to Drink Right Now

The 10 Best Wines to Pair With Steak, From Cabernet to Malbec

Sign up for Robb Report’s Newsletter. For the latest news, follow us on Facebook, Twitter, and Instagram.

Click here to read the full article.

Fans are “loving drunk Taylor [Swift]” as a video of the pop icon chugging what appears to be vodka at the Grammys after-party is gaining attention.

Taylor Swift had a lot to commemorate on Sunday night after she won the most coveted award of the night — Album Of The Year. This victory marked her as the only artist to have received this award four times.

Following the grand event, the ‘Red’ singer partook in an after-party alongside her closest friends and she was spotted having the time of her life.

All knew that Taylor ‘was trouble when she entered’ given her knack for partying! The pop icon was seen celebrating her significant Grammy achievement at an after-party, giggling and delighting with friends, Ed Sheeran and Sabrina Carpenter, as she unabashedly swigged a large bottle of clear liquid.

She seemed to have changed out of the custom Schiaparelli white gown she wore to the big event and, instead, opted for a fun party dress, complete with a gold sequin pattern, spaghetti straps, and a deep-V neckline. Swifties noticed it was similar to the Clio Peppiatt silver dress that she wore on New Year’s Eve.

Of course, Taylor kept her signature red lipstick throughout the entire evening.

Taylor Swift at a #GRAMMYs after-party.

pic.twitter.com/0FQc2KAJ0k

— Pop Base (@PopBase) February 5, 2024

Many are convinced the pop icon was chugging a bottle of vodka in the video, as others were expressing how much they “love drunk Taylor.”

One Swiftie took to social media to express, “She is getting white girl drunk!” as another asked, “is that Tito’s?”

Others, however, claim the pop icon was just “drinking her water and minding her business.”

“That might just be water,” another wrote in response to the viral video.

Taylor Swift made history as the only artist to win Album Of The Year four times during the Grammys last night.

“I would love to tell you that this is the best moment in my life,” she said in her acceptance speech, adding, “But I feel this happy when I’ve finished a song or when I’ve cracked the code to a bridge that I love or when I’m shot listing a music video, or when I’m rehearsing with my dancers or my band or getting ready to go to Tokyo to play a show.”

She was speaking about her upcoming The Eras Tour, which kicks off in Japan this week.

The 14-time Grammy winner added:

“For me, the award is the work. All I want to do is keep being able to do this. I love it so much. It makes me so happy. It makes me unbelievably blown away that it makes some people happy who voted for this award too. All I want to do is keep doing this. So thank you so much for giving me the opportunity to do what I love so much.”

Earlier in the night, when accepting her best pop vocal album, Taylor announced her plans to release a new album, ‘The Tortured Poets Department’ in April.

When it comes to warming, winter beers, there’s no contest against a masterfully crafted whiskey (typically bourbon) barrel-aged stout. These have been a staple for the cold weather since Goose Island’s brewmaster Greg Hall made the decision to age a stout in a former Jim Beam barrel all the way back in 1992. Typically, these are fairly high in alcohol (11-14% ABV) packing a punch with flavors of coffee, caramel, chocolate, and a warming, oaky, boozy whiskey. What could be more perfect for a freezing winter evening?

Over the decades since its inception, many breweries have made an effort to replicate the smells and tastes of Goose Island Bourbon County Stout. While that particular beer continues to enjoy extreme popularity, several other well-made, flavorful whiskey barrel-aged stouts are now available.

We discovered eight of the most excellent options that can be found in beer stores and markets today. Most of these are widespread and many originate from some of the most renowned breweries in the nation. We have graded them on their overall taste and their ability to warm. Scroll down to see if your preferred bourbon barrel-aged stouts were selected.

ABV: 13.6%

Average Price: $15 for a 500ml bottle

The Beer:

Rogue Ales Rolling Thunder is a distinctive stout, aged not in the typical ex-bourbon barrels, but in Rolling Thunder Barrel Works barrels that once contained Rogue Dead Guy Whiskey. For a fleeting period of nine months, it enjoys the unique qualities of these barrels. The beer is composed of a myriad of ingredients: 2-row malts, Munich malts, black malt, rolled and naked oats, chocolate malts, roasted barley, C-75 malts, cacao nibs, rice hulls, brown sugar, dark Belgian candi syrup, Pacman yeast, and Cascade hops.

Tasting Notes:

There’s a ton of whiskey on the nose as well as chocolate fudge, roasted malts, dried fruits, oak, and caramel. The palate is loaded with toasted vanilla beans, cocoa powder, coffee beans, caramel, and warming, boozy whiskey at the finish.

Bottom Line:

If you want to try barrel-aged stout that was matured in a whiskey besides bourbon, this is the beer for you.

ABV: 11%

Average Price: $17 for a four-pack

The Beer:

The flavor composition of dragon’s milk, assuming it were real, is believed to align closely to this beer’s taste. This stout boasts an impressive 11% ABV and undergoes a three-month maturation period in repurposed bourbon casks. Its distinguished taste profile incorporates the intricate blend of roasted malt, chocolate and coffee.

Tasting Notes:

You’ll smell notes of dark chocolate, roasted malts, fresh bread, vanilla, coffee, and bourbon. When you take a sip, you’ll experience flavors of chocolate, toasted vanilla, roasted malts, espresso beans, raisins, woody oak, and whiskey. It concludes with a sweet, warming, and boozy finish.

Main Takeaway:

When compared to other high ABV barrel-aged stouts, Dragon’s Milk provides a rich flavor profile while maintaining a more accessible 11% ABV.

Alcohol content: 12%

Average Price: $20 for a four-pack

The Beer:

Not far behind the fame of Goose Island Bourbon County Stout, Founders KBS holds its own reputation amongst barrel-aged stouts. This potent brew at 12% ABV is a bourbon barrel-aged chocolate coffee stout, earning it the ‘Breakfast’ part of its name. It garners attention for its profiles of liquor, coffee, vanilla, and chocolate.

Tasting Notes:

The nose is a blend of roasted malts, caramel, fresh coffee, oaky wood, vanilla beans, and sweet bourbon. The palate echoes these characteristics with hints of dark chocolate, toffee, vanilla beans, espresso, charred wood, and a sweet, boozy, bourbon finish.

Final Thoughts:

If you’re a coffee aficionado, this beer is for you. The brewing and aging process are special on their own, but the addition of coffee elevates it even further.

Alcohol By Volume: 11.5%

Average Price: $18 for a four-pack of 16-ounce cans

The Beer:

Many breweries typically keep the sourcing of their former whiskey barrels a secret, but that’s not the case with Brooklyn. They proudly label their beer as a product of a partnership with the notable distillery Four Roses. This stout, boasting an 11.5% ABV, was aged for an extended period in casks that were once used for Four Roses Small Batch barrels.

Tasting Notes:

Complex aromas of dark chocolate, roasted malts, coffee beans, vanilla, dried cherries, and aromatic whisky start this beer off on the right note. The palate is filled with roasted malts, caramel candy, freshly brewed coffee, charred oak, vanilla beans, chocolate, raisins, and lightly, warming, boozy whiskey.

Bottom Line:

This is a surprisingly complex barrel-aged stout. It has a ton of rich, chocolate and coffee flavors as well as dried fruits. The finish is less boozy than many of the others on this list.

ABV: 11.9%

Average Price: $16 for a four-pack of 16-ounce cans

The Beer:

The majestic and unique narwhal, a creature often compared to a unicorn of the sea, lends its name to Sierra Nevada’s imperial stout, and its barrel-aged variant. The imperial stout boasts an impressive 11.9% alcohol content and is allowed to mature for nearly a full year in ex-bourbon barrels.

Tasting Notes:

Upon encountering this stout, one is met with a myriad of intriguing scents. Emanating from the brew are hints of dark chocolate, roasted malts, toasted coconut, raisins, butterscotch, toasted vanilla beans and a sweet touch of oaky bourbon. As one partakes in the drinking experience, flavours such as cocoa powder, maple syrup, caramel candy, dried fruits, vanilla beans, oak, and whiskey spring forth. It leaves the taste buds with a warm, lingering sensation ripe with the richness of boozy whiskey.

Final Verdict:

The complexity of the Sierra Nevada Narwhal imperial stout is impressive in its own right. However, allowing it to mature in ex-bourbon casks could significantly enhance its richness.

Alcohol By Volume (ABV): 14.1%

Average Price: $14 for a 16.9-ounce bottle

The Beer:

Goose Island Bourbon County Original Stout is the OG whiskey barrel-aged stout. It’s also still the most sought-after. While there are different variants, Bourbon County Original Stout is matured for around twelve full months in recently emptied bourbon casks from Heaven Hill, Four Roses, Buffalo Trace, and even Wild Turkey.

Tasting Notes:

A scent profile of rich chocolate syrup, fragrant vanilla beans, hearty oak, savory toffee, dehydrated fruits, and smooth bourbon tempts you before the initial tasting. The flavor profile indulges in your palate with sweet candied nuts, fruity raisins, caramel-infused sugar, charred wooden notes, sweet bourbon, bitter coffee, and dark cocoa elements, together making this an unforgettable beer.

Summary:

Don’t miss the opportunity to try Goose Island Bourbon County Stout if you haven’t tasted it yet. This was one of the earliest and still remains one of the best (if not the best) interpretations of the stout style available in today’s markets.

Alcohol Volume: 9.2%

Average Price: $7 for a 16-ounce can

The Beer:

This is not your everyday whiskey barrel-aged stout. Parabolita is defined as a bourbon barrel-aged stout with varieties of vanilla, cocoa nibs, and sea salt. The process involves aging the popular Parabola from the brewery for a comprehensive year in previous bourbon barrels, then merging it with Velvet Merlin milk stout. Following that, it’s enhanced with cocoa nibs, vanilla beans derived from Madagascar, and sea salt.

Tasting Notes:

On the nose, you’ll detect scents of fresh coffee, toasted vanilla, butterscotch, chocolate fudge, molasses candy, dried fruits, and sea salt. The taste profile combines elements of milk chocolate, oaky wood, toffee, dried fruits, vanilla, whiskey, and salted caramel.

Conclusion:

The addition of sea salt imparts a subtly salty flavor that complements the overall complexity of this extraordinary beer perfectly.

Alcohol by Volume: 11.3%

Average Price: $20 for a 500ml bottle

The Beer:

The North Coast Old Rasputin maintains its status as one of our top picks amongst imperial stouts, more so the barrel-aged version. Ageing in the whiskey barrel enhances the dark chocolate, vanilla beans, dried fruits, and caramelized sugar aromas and flavors.

Tasting Notes:

Prevalent on the nose are scents of butterscotch, caramelized sugar, dark chocolate, toasted coconut, pipe tobacco, vanilla, and sweet, bourbon that is reminiscent of corn. The palate is treated to a symphony of flavors from roasted malts, coffee, dark chocolate, brown sugar, charred oak, vanilla, dried fruits, to the boozy, lightly spicy whiskey at the finish.

In Conclusion:

The Old Rasputin from North Coast is a standout beer. Its barrel-aged version feels as though it has been ramped up to a level eleven or perhaps even twelve. It is indulgent, intense yet incredibly layered.

Pin Drop Rum is an ultra-premium Bahamian rum that launched in select markets across the United States.

Hailing from Harbour Island in the Bahamas – known as a “pin drop” of a place by locals and visitors given its intimate setting – Pin Drop Rum is an ultra-premium brand recently launched in select markets across the United States. The small batch rum was created by a collective of creators and friends – Ithalia Johnson, Toby Tyler and Joe Ellison – who wanted to infuse the heart and the rich history of the Bahamas into a truly unique spirit.

The idea for Pin Drop Rum was born around Johnson’s kitchen table. She wanted to create a spirit that reflected her roots and paid homage to her tight-knit community. With Tyler’s experience as a master blender and Ellison’s connections in the island, they produced a new style of rum that amassed a cult following amongst locals after its release in 2018.

Pin Drop is a blend of Caribbean rum distilled in pots and columns, which yields an elegant, balanced product. Each batch is aged for 10-12 years in bourbon oak barrels. On the palate, Pin Drop Rum offers hints of banana, dried apricot, mango and candied tropical fruit, with a buttery, velvety whisky finish.

“The spirits industry is entering a new era of exploration, which is leading to heightened interest in the rum category and its versatility,” said Johnson. “With the arrival of the Rum Renaissance and fans embracing the spirit like never before, Pin Drop Rum offers a unique style to experience rum from an unlikely place.”

Ithalia Johnson is the force behind the creation and launch of Pin Drop Rum.

The dark rum is best sipped neat or on the rocks, but it also works for a fantastic daiquiri and other cocktails where a strongly flavored rum will shine. For those who want to sip it like a local, the signature Rum & Rain — Pin Drop Rum and fresh coconut water — is the ideal cocktail to be transported straight to Harbour Island.

The signature bottle pays homage to the island’s national flag, with aqua, yellow and black colors that represent the elements of this tropical nation. It is decorated with Johnson’s likeness and a golden palm.

“Pin Drop reflects the Bahamian culture because it came into existence with the spirit of independence,” says Johnson. “We started as an idea at our kitchen table and made our way into the rum world as fearless entrepreneurs. The colors of the Bahamian flag and my face are prominent on the bottle, and we hope that people see the Bahamas when they see and taste Pin Drop Rum.”

Although it’s meant to be sipped neat or on the rocks, Pin Drop also makes a spectacular daiquiri.

Johnson explains that Pin Drop transcends rum’s colonial past by being conscious of it. “I am a black Bahamian woman and I sit at the table where it matters,” she states. “Pin Drop has helped and will continue to help causes in our community, and when people see me representing our rum, there is instant familial pride, a reclaiming or our rum history. Bahamians take pride in seeing the Bahamas on the world’s stage, and they are proud of us, because Pin Drop is becoming the Bahamian rum that could.”

To bring Pin Drop Rum to the U.S., the founding team joined forces with the Bronfman family. With Aaron Bronfman at the helm, the family’s industry tenure and legacy within the spirits and distilling business will take the brand to the next level, positioning it as a rum that stands the test of time.

Pin Drop Rum is currently available in specialty liquor stores and bottle shops in Florida, South Carolina, and New York. The retail price for a 750 ml bottle at 43% ABV is $49.99. Additionally, it’s also available direct to consumers in 32 states.

Woodford Reserve has partnered with Los Angeles-based chocolatier Compartés to make a limited-edition chocolate and whiskey collection. The new release calls back to whiskey’s origins as a digestif, meant to be sipped after a meal and paired with something sweet—in this case, combining them. The collection arrives just in time for everyone’s favorite chocolate-indulgent holiday, Valentine’s Day.

Men’s Journal aims to feature only the best products and services. We update when possible, but deals expire and prices can change. If you buy something via one of our links, we may earn a commission.

Woodford Reserve master distiller Elizabeth McCall teamed up with Compartés chocolatier Jonathan Grahm to create the collection, which pairs with the whiskey maker’s Double Oaked Bourbon. This whiskey goes through a second maturation in heavily toasted, lightly charred barrels to lend additional soft, sweet oaky characteristics.

Related: 50 Best Whiskeys in the World 2024

McCall hails Grahm as “a genuine virtuoso and artist”, applauding his capacity to harmonize flavors that perfectly sync with each other. “The tasting nuances of wood, spice, and floral elements present in the chocolates are an ideal match with the flavors in Woodford Reserve Double Oaked,” she articulates.

The collection includes four truffles, each of which highlights unique aspects of Woodford Reserve’s Double Oaked whiskey.

In the set, the butterscotch chocolate enhances the sweet aromatic tones of the whiskey. The flavors of butterscotch and roasted coffee are accentuated, giving the chocolate a sense similar to chocolate-draped espresso beans.

The pear nutmeg piece emphasizes the bourbon’s fruit, floral, and spice flavors, illuminating clear cedar, pepper spice, and dark raisin traits.

The oak-smoked salt caramel square contains smoked salt which blends with the wood, spice, and sweet aromatic tastes of Double Oaked to create a salivating effect and deliver notes of herbal tea and tobacco, accompanied by a dry cocoa finish.

Related: 20 Best Bourbons for an Old Fashioned, Tasted and Reviewed

Lastly, the maple pecan chocolate complements the whiskey’s grain, wood, and sweet aromatic profile, emphasizing brown sugar, pecan, and maple tones.

“The flavors in bourbon are so complementary to the flavors in chocolate, so partnering with Woodford Reserve was a perfect match,” said Grahm. “ I don’t think there’s another bourbon and chocolate pairing that is truly as perfect and in sync as Double Oaked and the chocolate truffles we’ve created.”

The limited-edition includes a 750ml of Woodford Reserve Double Oaked and a four-piece chocolate box.

In every home during the festive season, there’s a familiar debate over the choice of dessert. Rum cake, despite not being as rich as death by chocolate or as traditional as apple pie, should undoubtedly be a contender. Besides the standard cake ingredients such as flour, eggs, and butter, the key ingredient that sets this dessert apart is rum.

Turning this into a moist, spicy delight is achieved by marinating the fruit in rum for several months in advance. Known alternatively as black cake, it is a popular choice for celebrations such as holidays and weddings in Jamaica. A fitting custom, considering the cake’s liquor content. Contrary to the rum cake myth stating that it can induce intoxication, the rum does indeed introduce a unique blend of spices, unlike other holiday desserts. If you are considering a unique gift for your dear ones, this is a great choice. The long-standing tradition of sending food via post during holidays is given an unexpected twist with rum cake, offering an exciting alternative to the customary Christmas cookies. With its robustness against shipping hazards, it’s an ideal choice.

Further reading: Cake Hacks Every Baker Will Wish They Knew Sooner

Whether sharing the celebration at home with your family or enjoying it by oneself, rum cake is a welcome addition. The blend of spices it introduces adds a unique flavor of holiday cheer that many other festive delights lack. While you could send typical desserts through the mail, rum cake offers more value. When sending food through the post, it’s essential to be aware of specific regional shipping regulations. This is especially true for food, given the regulations in place. Postal services like the United States Postal Service have rules to ensure the stable shipping of food. But, there’s no need for concern with rum cake as it highly unlikely to spoil.

The inherent jubilation found within the ingredients is precisely what gives the cake such a lengthy shelf-life. The alcohol from the fruit doubles as a preservative for the dessert. Other desserts, like the classic American icebox cake, demand instant refrigeration. Conversely, the rum cake boasts the admirable ability to endure an extended journey away from the comfort of the kitchen. Thus, when friends or family receive a rum cake gift this year, you will be gifting them a fully matured treat that bears no risk of decaying during transportation.

To let your recipient appreciate the fruits of your culinary efforts, the present needs to reach them in tip-top condition. Guaranteeing your rum cake is appropriately packaged and delivered marks the initial step. A metal container, such as a tin, renders the perfect option for shipping any type of food item. The use of this material helps the cake retain its shape during transit. Once it has safely reached its destination, it can be enjoyed in several ways. The rum cake is lauded for its versatility as it can be served chilled or taste just as scrumptious at room temperature. It stays fresh owing to its lack of refrigeration requirement. In effect, it may last up to 10 days provided it is stored in a container that is hermetically sealed.

This feature greatly contributes to why it has enjoyed relentless popularity through the centuries. The beginnings of the cake can be traced back to the days of colonization. As a redefined version of British figgy pudding, Caribbean bakers incorporated rum and tonka beans to concoct the black cake. The technique of soaking ingredients in sugar and alcohol ingeniously served as a preservation method. In fact, if the cake is doused in alcohol on a weekly basis, it can last upto several months. Generations later, these traditions are still upheld to yield a lasting cake which is perfect for gifting.

Static Media is the proprietor and operator of Daily Meal and Mashed.

Read the original article on Daily Meal.

Whether it’s time for a Friday evening wind down or a night out with the girls, an occasional boozy beverage is a fun and refreshing way to shake off the stress of the work week. From tall glasses of red wine to dirty martinis, it seems like there are a million and one libations to choose from. Though we’re open to tasting all, one of our favorite cocktails is a classic whiskey sour. With its welcoming, caramel undertones and vibrant, tart features, the whiskey sour is an incredible cocktail that beautifully marries two unexpected yet harmonious flavors. Oftentimes, being adventurous food lovers and bold drinkers, we like to shake things up by replacing whiskey with mezcal.

Mezcal is celebrated for its smokey character, which introduces a splash of mystery to the cocktail for a deeper and more engaging flavor profile that allure to those who appreciate spirits with a smidge of bonfire charm. Both whiskey and mezcal show off a warming effect, but the warmth in mezcal is from fire, lending a refined and earthy flavor. On top of its fiery and smokey base notes, mezcal possesses peppery, herbaceous highlights that, when blended with a sour mix, result in a whiskey sour iteration that radiates a complicated interaction of flavors.

Read more: The Ultimate Vodka Brands, Ranked

Before you dash to the liquor store to procure ingredients for a mezcal sour, ponder over some of the vital attributes that distinguish a top-notch mezcal. Subpar-quality liquor of any type, be it mezcal or gin, can spoil the purity of a well-crafted cocktail, but by remembering a few easy tips, you’ll be a mezcal connoisseur in no time.

Focus on acquiring an artisanal mezcal that boasts craftsmanship and authenticity. Look for labels that indicate traditional production methods, such as pit roasting and stone grinding, as these often yield superior flavor profiles. High-quality mezcal should also be labeled as 100% agave for a pure and genuine taste. Beyond its percentage of agave, you should also consider the agave cultivar used in the mezcal production, as different species contribute unique tasting notes. For example, Espadín agave has a refreshing, citrusy aroma that meshes seamlessly with sour mix, while Tobalá agave boasts a floral and caramelized taste that can lend to a mezcal sour with more nuance.

Although a mezcal sour is already a funky take on a classic cocktail, you can always add a little extra pizzazz by incorporating other cocktail ingredients to jazz things up. Remember, making cocktails is supposed to be fun, so tap into your creative side and embody your inner mixologist.

Take your sipping experience to new heights with a Tajín-rimmed glass, delivering a tantalizing mix of smokiness, sweetness, and a touch of zesty spice. Elevate the heat one step further by tossing in a few slices of fresh jalapeños, infusing your cocktail with a subtle kick that dances alongside the robust flavors of mezcal. Cut through the cocktail’s sour essence with a drizzle of agave syrup to introduce an extra layer of sweetness that harmonizes with the agave-based mezcal. A small amount of aromatic bitters can complete the tapestry of complex flavors while herbal infusions like a sprig of thyme or rosemary will bolster the botanical essence of the mezcal while infusing the sour mix with a garden-fresh aroma.

Whether you keep it simple or prefer it on the intricate side, next time you’re craving a whiskey sour, opt for a mezcal sour instead. Trust us, you won’t regret it.

Read the original article on Daily Meal.

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

Vodka is under-appreciated. Despite its ranking as the most popular spirit in the world, many alcohol connoisseurs still reach for whiskey or gin over vodka. But James Bond’s drink of choice deserves more attention.

More from Rolling Stone

The Hottest Loafers We’re Wearing for Every Occasion

Pro Bowl Livestream: How to Watch the NFL All-Star Games Without Cable

Justin Timberlake World Tour: Here’s Where to Buy Concert Tickets Online

Vodka has a classy side that’s brimming with premium brands ripe for sipping neat, drinking on the rocks, or mixing in upgraded cocktails. If you’re a casual drinker, high-end vodka can help you make the best martinis, Moscow mules, and screwdrivers on the block. If you’re a liquor buff, premium vodka is an untapped treasure trove of new flavors and brands.

Diving into the vodka world is about as intimidating as winter in Russia. To help out, we’ve sampled dozens of the best (widely available) vodka brands and read other expert reviews for all of them to put together this list of the best vodka brands worth trying right now.

We love Reyka because it can do it all. The Iceland vodka — made using wheat, barley, and naturally-purified glacial spring water — tastes superbly crips with a balance of citrus, pepper, and some sweetness to round things out. This makes Reyka a real experience to sip neat, but the price point is also low enough that we don’t feel wasteful by using it for everything from martinis to mules.

$32

Buy reyka vodka at reservebar

One of the best top-shelf vodkas worth its higher price tag is Harridan. The women-owned vodka brand is made from corn in Ovid, New York in small batches, and it’s bottled overproof at 44% ABV. But, despite this higher proof, Harridan is still an absolute pleasure to sip on the rocks, featuring rich creaminess and plenty of sweet fruitiness on the palate.

$65

Buy harridan at reservebar

The ultra-high-end is more elusive with vodka than, say, whiskey, because there’s just less of it. But we think all vodka connoisseurs (or connoisseurs-to-be) should sample some of the really, really good stuff at least once. If you haven’t yet, try this Chopin Family Reserve. After it’s distilled, the Polish potato vodka is rested in 50-year-old oak barrels for two years. The result is an incredibly smooth vodka that still has plenty of flavor — mainly in the form of a unique earthy sweetness.

$123.99

Buy chopin family reserve at caskers

Although Stoli has a complicated relationship with its Russian roots (the brand changed its name from Stolichnaya in 20222 in solidarity with Ukraine), it’s still one of the best examples of classic Russian vodka — and a staple in our vodka lineup. Stoli is another vodka that upgrades any cocktail — be it an espresso martini, a Cosmo, or a lemon drop — but it can also be sipped neat if you’re in the mood.

$35

Buy stoli at reservebar

If you’re looking to sample a premium vodka not found in your average bar, check out the Austrian brand Neft. Delivered in eccentric mini barrel bottles (that are also insulated), it’s sure to stand out on any bar cart. And the liquid inside is exciting too. It’s on the earthy, oily side with a bit of rich, spicy citrus to lift it up, and really shines when chilled in the freezer.

$31.99

Buy neft at caskers

Tito’s is a best-seller for good reason. The Texas-based corn vodka is smooth with a characteristic sweetness, some pepper in the back, and a wonderful creaminess throughout. This creamy sweetness makes Tito’s one of the more distinct vodkas, which many (ourselves included) like, but some find it overpowering in cocktails. If you don’t already know what side you’re on, we recommend finding out.

$26

Buy tito’s at reservebar

If you’re looking to drink like Russian royalty, pick up a bottle of this Beluga Gold Line vodka. The brand is not the high-end version of a big conglomerate. They only make one thing: ultra-premium vodka. Beluga Gold Line is Beluga’s best bottle, utilizing artesian water, malt, and five levels of filtration in the freezing Mariinsk distillery of Siberia. The flavor is unbelievably soft and silky smooth with notes of grains, wheat, alpine herbs, and a hint of sweetness. The bottle itself is also unique (and great for gifting) with a sealed wax cap that’s opened with an included hammer and brush tool. Enjoy this stuff ice cold and neat with some caviar for the true Russian nobility experience.

$144

Buy beluga gold line at reservebar

Grey Goose’s characteristic smoothness has made it one of the most popular premium vodka brands in the world, and it’s easy to understand why. The mellow flavor and smoothness make it ideal for crisp, delicious martinis, but, if you want a liquor that will take a backseat in more ingredient-heavy cocktails, Grey Goose will oblige.

$34

Buy grey goose at reservebar

Belvedere is a high-end Polish workhorse. It’s smooth enough to sip straight or on the rocks but affordable enough to keep stocked for regular evening cocktails. The creation process is simple – Polish Dankowskie Rye, quadruple-distilled – yielding an equally minimal, elegant vodka. There’s not much to be said about the flavor of Belvedere, which is exactly why it’s so good in cocktails. Mix up classics like martinis, gimlets, and Moscow mules, or get more adventurous with craft cocktails such as the Belvedere Bramble or French Martini.

$25.99

Buy belvedere at caskers

This Fog Point vodka from Hangar 1 is possibly the most high-end you can go in the mainstream vodka market. Surprisingly, the ultra-premium vodka doesn’t hail from Russia or France: It comes from California, utilizing the local ecology for one of the most unique creation processes around. The water used in Fog Point is exactly what the name suggests. Fog catchers (apparently those exist) convert that famous coastal California fog into water. This water is then mixed with distilled wine from the nearby Pine Ridge Chenin Blanc + Viognier region of California. The result is a conversation-starting bottle of top-notch liquor with notes of pear, citrus, and honeysuckle.

$138

Buy hangar 1 fog point at reservebar

Suntory (Japan’s liquor giant) killed it with its whiskies and its Roku gin, and it did the same with Haku vodka. Sticking to its Japanese heritage, Haku is made from white rice, which yields a crisp sweetness and a mouthfeel that many liken to sake. This is a great one to drink on the rocks, but we love it most in a martini or other strong, alcohol-forward cocktail.

$28

Buy haku at reservebar

This Crystal Head vodka has looks and brains (so to speak). The premium vodka was launched fairly recently in 2007 by actor/entrepreneur Dan Aykroyd and quickly became a success story – largely thanks to the incredibly cool skull bottle. This unmarked, eye-catching bottle makes Crystal Head a piece of bar decor as well as a quality drink. As for the vodka itself, the base ingredient is peaches and cream corn grown in Newfoundland. After distillation, the liquor undergoes an extensive seven rounds of filtration, including filtration through Herkimer diamond crystals. It’s a pure, high-end drink worthy of its packaging.

$50

Buy crystal head at reservebar

Nikka Coffey is another Japanese brand known for exotic whiskey made in special continuous column Coffey stills. This vodka adopts the Coffey still for vodka, producing a very smooth, high-quality product. The base ingredients are corn and barley which are refined with white birch charcoal into batches of varying ABV. These batches are then blended, yielding a vodka with zesty notes, rich sweetness, and a milky finish. Nikka vodka can be enjoyed straight, but we think it’s best in creamy cocktails such as white Russians.

$47

Buy nikka coffey vodka at reservebar

Vodka variations aren’t as clear-cut as most liquors. However, there are a few pieces of information worth getting familiar with before picking a new bottle to try.

Base Ingredient: Some vodka is still crafted from potatoes, corn, or fruit, however, the vast majority is produced from grain such as wheat, rye, or sorghum. Wheat is certainly the most common, but each gives a subtly different flavor. Corn vodka like Tito’s, for instance, is generally sweeter than traditional wheat or rye vodka like Stoli.

Water: As vodka is so simple, the purity and origin of the water used in vodka production hold high importance. This water is utilized during the dilution stage of vodka production, reducing the ABV to bottle strength.

Flavoring: Flavored vodkas have surged over the past decade, but most of them are inexpensive and artificially flavored. High-end flavored vodkas, in contrast, apply top-notch flavoring processes and ingredients to modify the flavor.

Region: Russia and Poland are seen as the traditional powerhouses of vodka production, however, Sweden and France actually lead international vodka exportation by a considerable margin. Other regions have courageously joined the competition too, including Japan, Canada, Italy, and the U.S. Origin holds vital information, as climate plays a part in vodka production – whether it’s the fog of coastal California or the chill of Siberia.

We tasted dozens of our favorite vodkas to create this list and cross-checked out experiences with reviews from other experts and non-experts alike. We also served many of these vodkas to our non-expert friends to see which ones they preferred. When selecting vodkas to sample, we stuck with widely available labels that you can order online from almost anywhere.

Best of Rolling Stone

The Best Audiophile Turntables for Your Home Audio System

Early New Year’s Day, my husband, Bob, was swiftly transported by ambulance to the emergency section at Cape Cod Hospital. Despite the complexity of the day, it remarkably birthed transformation. The story unfolds as we proceed.

On the eve of the New Year, I was alone, steering my attention towards TV showings of New Year’s Eve festivities. As we clocked midnight, I decided to immerse in a real drink. I spotted an aged bottle of whiskey, savored my drink, and thereafter, retreated to bed.

Startling noises from the living room woke me up the next morning. There was my husband, on the floor. His constant attempts to stand ended in tumbles, his head hitting the floor each time. He was speechless.

The 911 call I made ushered in the paramedics in about seven to eight minutes. “My husband is plagued with dementia,” was all I could tell them. Bob lay still, unresponsive as ever. It was similar to witnessing a severe stroke incident.

Watching the paramedics carry Bob out of our home on a stretcher, I was filled with a sense of dread as I realized it might be the last time I saw my husband.

In a state of panic, I hurriedly dressed to follow him to the hospital. It was then my eyes fell on the empty bottle of whiskey. Last night it was unopened. Now it was void of any contents.

Bob isn’t a drinker. He hadn’t indulged in any form of alcohol for the past 40 years.

The whiskey was similar in color to the iced tea which Bob consumed in large quantities throughout the day. Mistaking it for his usual beverage, he had consumed the entire bottle within an hour.

Now panic got to me. I dialed 911 again and exclaimed, “I’ve figured out what’s wrong! My spouse has consumed an entire container of whiskey!”

The attending operator affirmed that she would alert the Emergency Room (or the medical responders).

Regrettably, under the presumption that the necessary information had been conveyed, I chose to end the call.

You inevitably can guess where this situation is leading.

When I discovered Bob in the emergency room, five medical professionals were attending to him. I queried, “You’re aware of his alcohol intake, aren’t you?”

They were clueless. This critical information that could potentially save his life was not relayed.

Bob had undergone numerous tests, none of which involved checking his blood or urine for alcohol levels. Given the tremendous amount of alcohol he had consumed, it might have been fatal for him.

Once I conveyed this to the medical team, the requisite tests were conducted and the results were as anticipated.

Bob, in his disoriented state, persistently attempted to rise from the bed. Despite my best efforts to keep him down, it took the combined strength of two individuals to prevent him from doing so.

After approximately four hours at the hospital, I decided to fetch some food from the cafeteria. Due to my spinal cord injury, the walk to the cafeteria alone took a strenuous 45 minutes. However, upon returning, I found Bob being swiftly transported elsewhere. In my bewilderment, I cried out to the nurse who was rapidly pushing his gurney, “Where are you taking him?”

Her curt reply was, “To get a chest X-ray.”

Struggling to catch up with the brusque nurse using my cane, I found myself gasping for breath. Desperately, I continued trying to communicate with her, demanding, “Why an X-ray?” and “What transpired while I was away?”

I am certain she was aware of my presence, but she nevertheless accelerated and then vanished behind a door.

I will forever question the reason behind the doctor’s prescription of that chest X-ray.

I managed to keep my temper in check, which regrettably, is a struggle I’ve been grappling with tremendously lately. It isn’t merely about the frustrations in the hospital, but at home as well. I yell; I holler; I shriek. Due to my fury towards… towards the cursed illness, the inevitability, the dreadful prediction of the future, I’ve let our marriage fray.

At 6:30 p.m., Bob was given permission to return home. After making sure he was comfortably seated in his chair, I lost control – not only did I discard all alcoholic beverages in the house, but I also concealed all liquids – including dish soap. Bob, you see, lacks the ability to distinguish between what is drinkable or edible and what is toxic. I have taken measures to lock all cabinets.

I’m convinced that the excessive alcohol consumption, combined with the chaos of the emergency room, greatly impacted him. Ever since, his ability to recall even our names has been lost, not to mention simple words like “chair”.

In spite of my recent and unjustifiable fits of anger, there was a time in the ER when tears wouldn’t stop flowing. I watched my best friend, my confidant, lost amidst the tumultuous rush of people, the vast room, and the strange hues of the hospital walls.

I stared helplessly as the memories of our long years of companionship seemed to flash swiftly by. In my mind’s eye, I recalled our adventures in our double kayak, irrespective of the weather — raining, snowing, or in the biting winter. We would paddle in sync, lost in the melody from our portable CD player, as the serene waters of Cape Cod Bay bore us upon its surface.

I juxtaposed the picture of us then with the stark reality of now and proceeded to make a hard self-evaluation. The results were bleak. That was when I realized that it was time for me to change.

I refuse to let Bob’s dementia become our downfall.

I won’t let this terrible ailment obliterate the love that we share. Regardless of where this horrifying journey may lead, I promise to stand by him. Despite the numerous instances I have exclaimed out of despair, “I can’t cope with this anymore!” I will cope. I might not always do it with poise, or with dignity, and often without forgiving myself for my substantial flaws.

Here are the words of my newly-discovered prayer:

May I be bestowed with the fortitude to endure just one more day.

May I fearlessly learn to say, “Easy does it,” whenever I’m internally screaming, “I hate this!” Or worse ―“I hate myself.”

May I always see the part that is my beautiful soulmate, not just the disease of dementia.

And if it’s at all possible, please, oh please grant me the wisdom to know the difference.

Award-winning columnist, Saralee Perel, lives in Marstons Mills. She can be reached at: sperel@saraleeperel.com. Her column runs the first Friday of each month.

This article originally appeared on Cape Cod Times: Column: Dementia steals husband’s memory, threatens couple’s memories