Liquor-articles 2049

Imagine you’re seated at a bar, expressing a desire for a whiskey-based beverage. The bartender enthusiastically replies, “Fantastic, we currently have two whiskey cocktail offerings,” directing your gaze to a chalkboard displaying two options: a “Whiskey Cocktail” and an “Improved Whiskey Cocktail.” Which one do you pick?

Doesn’t this scenario feel like a sort of trick? Comparable to seeing an eatery named Excellent Eatery? To me, the Improved Whiskey Cocktail’s designation feels similar to playing the Old Maid card game with a child of eight, attempting to overlook the conspicuously elevated middle card that they are now slightly moving. I’ll clarify that it’s not a ruse; the Improved Whiskey Cocktail is a nuanced and magnificent version of the Old Fashioned. However, to comprehend the reason behind its quirky title, we need a history lesson dating back a couple of centuries to what might be referred to as the genesis in this context.

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In contemporary terms, the words “cocktail” and “mixed drink” are often used interchangeably. This, however, has not always been the case. In the past, a cocktail was not a category but a distinct recipe. First mentioned in 1806, a cocktail was described as “spirits of any kind, sugar, water, and bitters”. Therefore, when you asked for a Whiskey Cocktail in a tavern, you would be served a drink comprised of whiskey, sugar, water, or ice, and bitters.

The initial book on drinks, published in 1862, sees Jerry Thomas compile recipes for 13 varieties of these so-called “cocktails”. These recipes mainly revolved around different base spirits with nearly the same instructions. For instance, Brandy Cocktail, Gin Cocktail, Champagne Cocktail, and so on. In the 1876 edition of his book, he added an appendix with a new range of drinks. He proudly declared, “The following additional recipes include all the latest inventions in Beverages,” before introducing us to Collins’, Fizzes, and Daisies. Significantly, he also mentioned Improved Cocktails, which were named so due to the inclusion of maraschino liqueur and absinthe, two new trendy ingredients.

Absinthe was extremely popular, particularly mentioned by David Wondrich in his authoritative book Imbibe. He references a bartender, likely Jerry Thomas himself, stating, “pretty near every drink I mix has a dash of the green stuff in it.” Both absinthe and maraschino liqueur, present since a while, appear in Thomas’s 1862 book, showing their potential together, especially when used in small quantities. Absinthe is a strong spirit with licorice and wormwood flavours but can enhance and deepen any drink’s experience in small amounts.

The Sazerac cocktail, featuring a dash of absinthe, might seem familiar, but the Improved Whiskey Cocktail predates it by 30 years. This drink hails from a time when cocktails weren’t as many or as creatively named. Upgrading a standard Old Fashioned Whiskey Cocktail with a hint of maraschino liqueur’s earthy, fruity aroma and the depth of absinthe transforms it into an Improved Whiskey Cocktail, a name as straightforward as it gets.

2 oz. rye whiskey

0.375 oz. maraschino liqueur

2 dashes Angostura Bitters

2 dashes (or about ½ tsp.) of absinthe

Put as large a piece of ice as you have that will fit into a rocks glass. Carefully add the liquids and stir for about 10 seconds to combine and begin to chill. Take a lemon peel, express the oils over the top of the drink, give the peel a twist, and place it into the drink.

NOTES ON INGREDIENTS

Whiskey: It’s a given that Whiskey can be paired with almost any spirit, but for the ultimate experience, Rye is the way to go. Although Bourbon is an excellent choice, it can slightly overpower the taste of Maraschino. On the other hand, Rye Whiskey, with its mild taste, complements the Maraschino perfectly. After testing four different kinds of rye whiskey, Michter’s Rye turned out to be the top pick as it accentuated the taste of Maraschino and brought out a lovely cinnamon spice from the bitters. But frankly, any rye will work wonders.

Maraschino Liqueur: Don’t confuse Maraschino Liqueur with the shiny red cherries typically found in children’s ice cream. Instead, it’s a derivative of Marasca cherries, a sour variant found near the Adriatic sea in Italy and Croatia. Unlike other liqueurs which infuse flavours, Maraschino Liqueur is distilled from cherries. It retains a subtle fruity essence, but balances it with earthy, floral, and uniquely charming elements.

While there are various brands available, most stores will carry one or two, with Luxardo being the most common one. It has the aforementioned distinct taste, while Maraska is more fruit-forward, providing more of a cherry fruit taste than a cherry pit flavour. Both are excellent options for our purposes.

Bitters: Numerous online recipes suggest mixing a bit of Peychaud’s Bitters with the Angostura Bitters, seemingly in reference to the Sazerac cocktail. Doing so, however, can obscure the original flavour and give it a rather medicinal aftertaste. When it comes to choosing between Peychaud’s and Angostura, stick with Angostura. Though Peychaud’s is splendid and essential in a Sazerac, it’s best used there.

Absinthe: Absinthe is a botanical product, like gin, and even with similar botanicals, different absinthes can differ wildly based on the quality and type of botanicals, how and when they’re added, etc. My previous recommendation was to choose one absinthe and stick to it, as it’s expensive and it lasts for long as you’ll use limited quantity in cocktails. However, after managing an absinthe bar for a year, I’ve come to appreciate the effect different brands can have on various cocktails. Every cocktail has its “ideal” absinthe, and thinking that one absinthe is the best for all cocktails is unreasonable.

However, considering one’s budget and space, my advice is two-fold: For this cocktail, my favorite was a mild but expressive blanche like the La Fée Blanche or La Clandestine, but generally speaking, if you were to buy only one bottle, it would be some of “the green stuff,” like Butterfly Classic or Pernod.

Simple Syrup: There are several cocktail recipes that divide the small amount of sweetness into half maraschino, half simple syrup. I personally don’t agree. Maraschino can be a divisive flavor (you can refer the arguments about the Hemingway Daiquiri for more on this) but there’s so little of it here I would want more, not less. Thomas’s original 1876 recipe split the sweetness, so maybe some people are just being historically accurate or they disagree about the maraschino. Either way, feel free to ignore the simple syrup request. A little maraschino is sweet enough.

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On the eve of National Parks Week, Austin-based spirits brand Tito’s Handmade Vodka has made a generous donation of $250,000 to the National Parks Foundation (NPF). In a celebratory move, they have partnered with Southern California-based headwear manufacturer melin to produce a limited-edition hat for enthusiasts who take pride in their love for distilled spirits and National Parks.

The brand has also made a commitment that 100% of the proceeds from the sales of this hat will be donated to NPF and other like-minded organizations. Tito’s views this as an opportunity for individuals to contribute $80 to causes they hold dear and receive a branded cap as a token of appreciation.

The primary purpose behind Tito’s contribution is to further the cause of environmental conservation in National Parks all across America. Alongside these noble intentions, it will also lead to a notable tax benefit for the company, which has a history of doing numerous charitable acts.

Bob Petroccio, the director of national trade marketing at Tito’s Handmade Vodka, shared with GearJunkie, “Tito’s Handmade Vodka is pleased to contribute $250,000 to the National Park Foundation. We believe in the principle of quality craftsmanship and supporting environmental conservation, and hence have collaborated with the luxury headwear brand melin.’

The melin x Tito’s Odyssey HYDRO hat is a quality ballcap that’s versatile enough to be worn at various places, from trails to beaches, BBQs in the backyard, or to sporting events. It’s a navy-colored, hydrophobic, five-panel hat featuring a snapback closure. The hydrophobic material ensures water slides off the crown panels. Interestingly, it also carries a custom-molded rubberized patch and comes packaged in a dedicated carry bag.

Moreover, this hat symbolizes support for National Parks and fun-filled times. The message written on the logo caps it all: “Protect where we play. Pour more fun.“

Admittedly, $80 might seem a bit steep for a ballcap. But the real satisfaction stems from the fact that the entire sales amount gets directly contributed to one out of five different charitable organizations.

According to Petroccio, what stands out is that 100% of the net proceeds from the melin x Tito’s Odyssey HYDRO hat sales go to any nonprofit orgainzation of the customer’s choice that Tito’s supports. This way, our supporters not only get a premium product but also an opportunity to back organizations that bring about change.

Anyone who purchases a hat has the option to donate the proceeds to Emancipet, a nonprofit organization that is broadening access to affordable veterinary care. There’s also Hire Heroes USA, a group that equips veterans and service members to find success in the civilian workforce. You can choose to support Musicians on Call, which provides live and recorded music to patients in their hospital beds, or Southern Smoke Foundation, which offers aid to food and beverage employees during times of crisis.

Additionally, if you purchase a melin x Tito’s Odyssey HYDRO National Parks Week Hat, your donation will benefit the National Park Foundation (NPF), the official fundraising partner of the National Parks Service.

Tito’s brand has always had philanthropic leanings since its inception. The early days saw the company donating vodka to local nonprofit events in the Austin, Texas, area. This ethos of support has grown and evolved over the years and is now a fundamental part of the company’s mission.

Tito’s encourages its employees to contribute to their preferred causes with its product. These contributions often include a thank you note signed, “Love, Tito’s.”

That’s why the brand’s nonprofit branch is called Love, Tito’s. NPF has been a beneficiary of the Love, Tito’s merch store since 2023. This $250,000 National Parks Week donation and collaboration with melin highlight Tito’s commitment to amplifying the environmental message behind NPF. It wants to help preserve our parks. This money will help achieve that end.

To purchase your commemorative melin x Tito’s Odyssey HYDRO National Parks Week Hat and donate the proceeds, visit the Love, Tito’s website.

Yosemite Sweepstakes! Score Free Trip This National Park Week From MTN Dew, Vail Resorts

The post Tito’s Vodka Celebrates National Parks: Donates $250,000 for Conservation appeared first on GearJunkie.

Nate Oman and his pre-Passover haul. Photo by Nate Oman (courtesy)/iStock

By Benyamin Cohen

April 18, 2024

At any given point in time, Nate Oman has two bottles of wine in his kitchen, one red, one white. No more, no less. He only uses them for cooking, since he is a devout and lifelong member of The Church of Jesus Christ of Latter-day Saints, which prohibits imbibing alcohol.

So it may come as a surprise that the day before last Passover, Oman, a 49-year-old law professor at William & Mary, drove from his home in Williamsburg, Virginia, to Philadelphia to purchase dozens of bottles of whiskey.

And vodka. And gin. And tequila.

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis of the crisis each day.

Also Fruit Roll-Ups, Entenmann’s donuts and a bunch of half-used boxes of breakfast cereal. There may have been some flatbread from Costco. After a while, Oman said, it was hard to keep track of his haul.

He made the 10-hour round trip in his “somewhat battered” black Toyota RAV4 to participate in the annual ritual of Jews selling their chametz, or leavened products, to a non-Jew for the eight-day holiday of Passover, when they are forbidden not only from consuming but also even owning such things. And he is hitting the road again on Sunday, to do it all again for this Passover, which begins on Monday at sundown.

While most observant Jews participate in these symbolic exchanges, which typically reverse after just over a week, through rabbis or online, Oman, a self-proclaimed “contract geek” with a focus on legal and religious matters, saw potential for a more personalized approach.

Oman was introduced to the tradition by his friend and associate, Chaim Saiman, who holds the Jewish law chair at Villanova University and is a participant in the The Merion Shtiebel, a congregation located in a suburb of Philadelphia. Saiman arranged for Oman to buy all the leavened items from the synagogue’s 50 households. One of the congregation members, a prosperous hedge fund manager, included his secondary residence in Israel, which was stocked with chametz during his Passover observation in Pennsylvania.

“As far as I could tell,” Oman recalls, “I had a completely legal rental agreement for a lovely residence in Jerusalem.”

Oman, a business contracts and sovereign debt lecturer, knew precisely what was happening. He found the whole experience quite enjoyable.

Arriving the night before the planned transaction, he stayed at a Hilton hotel so as not to interrupt the Saiman family’s pre-Passover scrubbing and vacuuming. “You don’t want your weird non-Jewish friend to show up in the middle and complicate that,” Oman noted.

The next morning, Oman and a few others gathered in the backyard of Rabbi Itamar Rosensweig, the head of the shul and a judge on the Beth Din of America. Rosensweig called Oman “an ideal chametz buyer” because “he appreciated this interface between ancient law and modern commerce.” 

Indeed, he delighted in the details, like when he realized upon reading the contracts that he had the right to walk into congregants’ homes during the holiday and pillage their pantries. “If he wants to access any of the homes,” Rosensweig said in an interview, “I’m duty-bound to get him the key, to get him the alarm code to any of those properties.”

For the purchase, Oman gave the rabbi $200 — in coins, to eliminate any doubt of the validity of paper money in Jewish law — plus a handkerchief, to close a halachic loophole that could potentially negate deals involving money with non-Jews. “That obviously would not be required under Pennsylvania property law,” Oman said.

The backyard handshake, the ancient holiday, the half-eaten Cheerios: It was all special for Oman.

“As a Latter-day Saint you grew up sort of thinking, ‘Boy, we’re really strict,'” Oman recalled. “And then I go to my Orthodox Jewish friends and I always feel like I’m a poser.”

For him, the journey was the physical manifestation of a thought experiment.

And what about the whiskey? Luckily, Latter-day Saints are allowed to own it, just not drink it. Which, of course, he didn’t.

“I’m hugely sympathetic to people who are attempting to develop means of leading devout and loyal lives in this contemporary era,” Oman shared with me. “The prospect of being able to assist, even in the minutest way, people to lead such a life in this age was enticing to me.”

The only drawback, as he put it, was the telephone conversation with the rabbi one hour post the conclusion of Passover, where he transferred the community’s chametz back. “Subsequently,” Oman quipped, “I relinquished my flat in Jerusalem.”

Benyamin Cohen serves as the News Director at the Forward. Follow him on Twitter @benyamincohen and subscribe to his morning newsletter.

I trust you found value in this piece. Prior to your departure, I would like to request you to kindly support the Forward’s award-winning journalism this Passover.

In this age of misinformation, our work is needed like never before. We report on the news that matters most to American Jews, driven by truth, not ideology.

At a time when newsrooms are closing or cutting back, the Forward has removed its paywall. That means for the first time in our 126-year history, Forward journalism is free to everyone, everywhere. With an ongoing war, rising antisemitism, and a flood of disinformation that may affect the upcoming election, we believe that free and open access to Jewish journalism is imperative.

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Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

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We are finally drying out, and while it will still be a little chilly out there this weekend, weve got a bunch of events going on you dont want to miss.

CHICAGO – We are finally drying out, and while it will still be a little chilly out there this weekend, we’ve got a bunch of events going on you don’t want to miss.

On Saturday, the Rum Festival returns for its 8th year. You’ll be able to try different kinds of rum and learn more about the alcohol in seminars. Here’s a fun fact: Illinois is one of the largest rum consumer markets in the country. The festival is at the Logan Square Auditorium starting at 1:30 p.m.

If alcohol isn’t for you, on Friday you can celebrate one of Italy’s most favorite foods — pasta! This is in honor of Eataly launching its own pasta line. You’ll be able to taste tradition by walking around the marketplace and trying more than eight kinds of pastas. It will also feature recipes from around the entire country of Italy.

How about some more carbs? There’s a new exclusive food experience called Grilled Cheese Fest! Bucket-Listers is partnering with the cheesiest spot in the city, Cheesies Pub and Grub in Wicker Park. General admission tickets include four samples and VIP tickets include eight. And you get bottomless tomato soup!

Some other events going on: The iconic Beauty Show is back for its 101st year! This weekend, over 21,000 licensed beauty professionals are reuniting for an event that shapes the future of the makeup industry. It will be at the Donald E. Stephens Convention Center in Rosemont.

And the North Riverside Park Mall is hosting a Kids Club event. It’s the Reptile Party! Bring your kids to check out bugs, reptiles, and snakes. The event is on Saturday at 11 a.m.

All the news you need to know, every day

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by: Tonya Francisco, Marissa Bailey

Posted: Apr 18, 2024 / 10:54 AM CDT

Updated: Apr 18, 2024 / 10:54 AM CDT

The 8th Annual Chicago Rum Fest is back and better than ever this Saturday bringing together rum lovers from all over the country.

Adrienne Stoner, rum community liaison for Maison Ferrand joined us in studio with the details and a preview of what guests can expect.

Saturday, April 20th

Logan Square Auditorium
2539 N. Kedzie Blvd

chicagorumfest.com

Pineapple Daiquiri

2oz Planteray Stiggins’ Fancy Pineapple Rum

.75oz fresh lime juice

.75oz simple syrup

Combine all ingredients in a shaker, fill it with ice, shake vigorously, then double strain into a coupe glass.

Mai Tai

2oz Planteray Xaymaca Rum

.75oz of fresh lime juice (keep the leftover lime hull for additional shaking)

.75oz Orgeat

.5oz Ferrand Dry Curacao *build all ingredients in a shaker, fill with ice, shake with half lime hull, strain over fresh ice into glass, place lime hull and expressed mint bouquet for garnish. Orchid/swizzle optional

Daytime Chicago airs weekdays on WGN-TV from 10 a.m. – 11 a.m.

Δ

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

The Hoka Arahi 7 is a stability shoe that you can’t even tell is a stability shoe.

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Thanks to Walmart’s weekly flash deals, now’s your chance to get tons of home goods on a budget.

Nate Oman and his pre-Passover haul. Photo by Courtesy Nate Oman/iStock

By Benyamin Cohen April 18, 2024

At any given point in time, Nate Oman has two bottles of wine in his kitchen, one red, one white. No more, no less. He only uses them for cooking, since he is a devout and lifelong member of the Church of Jesus Christ of Latter-Day Saints, which prohibits imbibing alcohol.

So it may come as a surprise that the day before last Passover, Oman, a 49-year-old law professor at William & Mary University, drove from his home in Williamsburg, Virginia, to Philadelphia to purchase dozens of bottles of whiskey.

And vodka. And gin. And tequila.

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis of the crisis each day.

Also Fruit Roll-Ups, Entenmann’s donuts and a bunch of half-used boxes of breakfast cereal. There may have been some flatbread from Costco. After a while, Oman said, it was hard to keep track of his haul.

He made the 10-hour round trip in his “somewhat battered” black Toyota RAV4 to participate in the annual ritual of Jews selling their chametz, or leavened products, to a non-Jew for the eight-day holiday of Passover, when they are forbidden not only from consuming but also even owning such things. And he is hitting the road again on Sunday, to do it all again for this Passover, which begins on Monday at sundown.

While most observant Jews do these symbolic deals — after all, the transaction is reversed after just over a week — through their rabbis, or online, Oman, a self-described “contract geek” who specializes in law and religion, thought it’d be neat to make the whole thing a little more personal.

He’d learned about the ritual from his friend and colleague Chaim Saiman, the chair in Jewish law at Villanova University, and a member of The Merion Shtiebel, a congregation in a Philadelphia suburb. Saiman set Oman up to purchase all the leavened products from the shul’s 50 families. One congregant, a wealthy hedge fund manager, included in the sale his second home in Israel, which was filled with chametz while he was spending Passover at home in Pennsylvania.

“As I understand it,” Oman recalled, “I had a perfectly valid lease on a really nice apartment in Jerusalem.”

‘Get him the alarm code’

Oman, who teaches classes on business contracts, and the occasional seminar on sovereign debt, understood it perfectly. And he enjoyed every bit of the experience.

Arriving the night before the planned transaction, he stayed at a Hilton hotel so as not to interrupt the Saiman family’s pre-Passover scrubbing and vacuuming. “You don’t want your weird non-Jewish friend to show up in the middle and complicate that,” Oman noted.

The next morning, Oman and a few others gathered in the backyard of Rabbi Itamar Rosensweig, the head of the shul and a judge on the Beth Din of America. Rosensweig called Oman “an ideal chametz buyer” because “he appreciated this interface between ancient law and modern commerce.”

Indeed, he delighted in the details, like when he realized upon reading the contracts that he had the right to walk into congregants’ homes during the holiday and pillage their pantries. “If he wants to access any of the homes,” Rosensweig said in an interview, “I’m duty-bound to get him the key, to get him the alarm code to any of those properties.”

For the purchase, Oman gave the rabbi $200 — in coins, to eliminate any doubt of the validity of paper money in Jewish law — plus a handkerchief, to close a halachic loophole that could potentially negate deals involving money with non-Jews. “That obviously would not be required under Pennsylvania property law,” Oman said.

The backyard handshake, the ancient holiday, the half-eaten Cheerios: It was all special for Oman.

“As a Latter-day Saint you grew up sort of thinking, ‘Boy, we’re really strict,’” Oman recalled. “And then I go to my Orthodox Jewish friends and I always feel like I’m a poser.”

For him, the journey was the physical manifestation of a thought experiment.

And what about the whiskey? Luckily, Latter-day Saints are allowed to own it, just not drink it. Which, of course, he didn’t.

“I’m hugely sympathetic to people who are trying to come up with ways of living pious and faithful lives in the modern world,” Oman told me. “Being able to sort of help, in some little way, people live that kind of life in the modern world was appealing to me.”

The only downside, he said, was the phone call with the rabbi an hour after Passover ended, in which he sold the congregation’s chametz back. “And then,” Oman joked, “I lost my apartment in Jerusalem.”

Benyamin Cohen is the News Director at the Forward. Follow him on Twitter @benyamincohen and sign up for his morning newsletter.

I hope you enjoyed this article. Please consider supporting the award-winning journalism the Forward provides this Passover before your departure.

In our era of mass misinformation, our services are more essential than never before. We are truth-driven in our reporting on the news of utmost importance to American Jews, rather than being driven by ideology.

Even as newsrooms are being closed or downsized, the Forward has decided to take down its paywall. This means that for the first time in our 126-year legacy, the journalism of the Forward is free to all, everywhere. In light of an ongoing war, increasing antisemitism, and a surfeit of misinformation that could impact the upcoming election, we firmly believe in unrestricted access to Jewish journalism.

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Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

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שפֿרה־קריינדל לאָווען האָפֿט אַז איר בוך וועט העלפֿן חסידים וואָס האָבן מורא צו מאַכן דעם איבערגאַנג

When considering alcohol accompaniments to caviar, Champagne and caviar are amongst the most revered choices. These two delicacies are celebrated for their luxurious qualities and hence their pairing seems quite fitting. Interestingly, a more commonly chosen pairing for caviar is vodka. This combination likely originated from Russia, where vodka and caviar are renowned products and this pairing is regularly enjoyed. Beyond the geographical commonality, this duo interacts beautifully on taste and texture levels. Chef Matt Baker, the head chef and owner of Gravitas in Washington D.C., recently discussed the ideal way to savour this combination and why it works so well with Tasting Table.

“The combination of vodka and caviar is incredibly lavish and refined,” says Baker. “They pair superbly as the velvety feel of good caviar complements a dry vodka.” The contrasting characteristics of the two create a dynamic flavour palette and textural interaction. The bite of the vodka can be smoothed out by a high-quality, silky caviar. Meanwhile, vodka’s sharp taste stops the caviar from becoming overly rich or dominating. Baker prefers savouring vodka and caviar with a classic vodka martini (mixed with Kettle One) “Use less of the vermouth, and incline more towards lemon zest,” he advises. As a dedicated vodka enthusiast, Baker’s concoction allows the vodka to take centre stage.

Read more: 13 Liquors Your Home Bar Should Have

You might prefer to savor your caviar in its pure form or perhaps you could follow Matt Baker’s suggestion and embellish it with creme fraiche and herbs. For added sophistication, he enjoys serving caviar on a black truffle brioche. Another fun and casual way to enjoy caviar is on a potato chip as the saltiness of the chip adds texture to the mild taste of the caviar. Also, the hearty flavour of the chip complements the vodka nicely.

If you’re not a fan of vodka martinis, you could try drinking the spirit neat for the full impact of the flavors — and this is more traditionally how this combo would be enjoyed in Russia. To get the best results, use a high-quality vodka and make sure everything is extremely chilled. Your bottle and serving glasses should all go in the freezer for a considerable amount of time before serving so you get the coldest results possible. Cold vodka makes for a smoother sipping experience, which is ideal for caviar. Don’t be afraid to splurge on a better-tasting vodka for this.

Read the original article on Tasting Table

Wadi Rum, also known as the Valley of the Moon, offers a breathtaking desert landscape in Jordan that is unlike any other place on Earth.

This protected area is famous for its towering sandstone mountains, vast red sands, and ancient rock carvings.

Visitors come here to experience the serene beauty of the desert and to embark on adventures that are both unique and memorable.

Glamping in Wadi Rum takes camping to luxurious heights.

Nestled in the desert’s silence, modern tents offer all comforts.

Here, nights under a star-filled sky blend with sunrises over rolling dunes.

It’s an experience that lets travelers enjoy nature’s serenity without giving up the conveniences of home, making for an unforgettable stay in the tranquil desert landscape.

A four-by-four tour across Wadi Rum’s Martian-like landscape is an exhilarating experience not to be missed.

These tours allow you to cover large areas of the desert, visiting iconic landmarks such as the Burdah Rock Bridge and Khazali Canyon where ancient petroglyphs can be seen.

The drive through dramatic canyons and across sweeping dunes provides both thrills and unparalleled photo opportunities.

Wadi Rum is not just about stunning landscapes; it’s also home to fascinating history etched into its rocks.

Exploring these ancient petroglyphs gives visitors insight into early human life in this region.

Guides can take you to see these carvings up close, explaining their historical context and significance.

It’s like stepping back in time thousands of years.

For those who love outdoor activities, hiking in Wadi Rum offers an unforgettable adventure.

There are trails suitable for all levels of hikers, leading through narrow gorges and up rugged mountainsides to reveal panoramic views of the desert below.

The hike up Jebel Um Ad Dami, Jordan’s highest peak, rewards climbers with spectacular vistas stretching out into Saudi Arabia.

NonStop Local Digital Journalist

MEILI REVOLUTION TOUR CALIFORNIA

MEILI MONTANA 2023 SUMMER

MEILI REVOLUTION TOUR CALIFORNIA

BELGRADE, Mont. – Actor Jason Momoa will be paying a visit to Belgrade Liquor THIS Sunday, April 21 to meet with fans and promote his Montana-made, Meili Vodka, along with entrepreneur and Meili co-founder, Blaine Halvorson.

Momoa and Halvorson will stop by Belgrade Liquor on Sunday, April 21 from 12:00 to 1:30 pm to take photos with fans and sign bottles of Meili while celebrating their multi-award winning, Bozeman-made vodka.

Momoa is perhaps best known for his roles as Khal Drogo in the tv series, Game of Thrones, and as Aquaman in DC Universe films.

Meili vodka will be available for PRE-SALE as 6-pack cases only, at a discounted price of $134.75. Cases will include 3 signed keepsake bottles and 3 unsigned bottles to enjoy!

In addition, with the purchase of a PRE-SALE case, customers will receive a ‘Golden Ticket’ which will grant them VIP advance line-up for photo-op and product pick-up at the event – meaning less wait time than day-of purchasers!

IMPORTANT TO NOTE: No liquor purchased within the store at Belgrade Liquor can ever leave the store and be brought back inside. – Bottle purchases for the signing must be made either as a Pre-sale or through the purchase line on the day of the event – there will be NO exceptions to this rule.

Pre-sale is not required, however the event is a first come, first served basis. You MUST be 21 and up to purchase alcohol and to attend the event.

At the event, purchases must be completed inside the store before entering the photo-op line. Signed bottles are prioritized for Pre-sale Golden Ticket holders.

Golden Ticket holders will be admitted to the photo-op line beginning at 10am on the 21st. Doors will open at Noon at Belgrade Liquor for day-of Meili Vodka sales and photo-ops.

Individuals are encouraged to reach out to Belgrade Liquor through email at info@belgradeliquor.com to inquire about the Pre-sale case purchase or any other details regarding the event.

Meili officially made its debut last year led by Momoa and Halvorson after an ambitious seven-year journey to create “the only vodka worth sipping straight”. Meili has bagged 9 awards since its launch and the creators are thrilled to celebrate this success with MT fans in Meili’s home state.

It is strongly advised that individuals always drink responsibly and in moderation.

NonStop Local Digital Journalist

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For bourbon enthusiasts, Pappy Van Winkle is a name that represents both excellence and rarity. This renowned brand crafts exquisite whiskey, and any obtained bottle is instantly cherished. If your goal is to acquire such a bottle, this is your ideal guide. In this article, I’ll evaluate and rank the six bottles presently produced by Old Rip Van Winkle to determine the best one. We will also examine the elements that evolved it into a highly esteemed whiskey brand.

These bourbons carry a luxury price tag, particularly in secondary markets. Hence, they will be judged solely based on taste. Individual preferences will be considered, including why a particular whiskey might rank higher on somebody else’s list. Having had the opportunity to savour most of these bottles, along with numerous other whiskeys, equips me to provide a balanced, experience-based ranking. All you have to do now is to join me on this excursion through some of the world’s finest whiskeys.

Learn more: The 27 Best Bourbon Brands, Ranked

The exploration of this superb brand begins with the Van Winkle Special Reserve, affectionately known as the 12-year or “Lot B.” The label Lot B originated when Julian Van Winkle III differentiated the 12-year-old barrels back in 1991. The limited supply of Lot A was rapidly depleted, whereas the higher quantity of Lot B bottles took longer to sell. Owing to the nostalgia now associated, all subsequent bottles were marketed under the Lot B name. It’s essential to note that no whiskey here is substandard. The ratings range from good to fantastic, hence, even though the Van Winkle Special Reserve ranks last, it remains an admirable whiskey.

This 12-year-old bourbon is plenty complex. Despite its extended aging, there’s just a whiff of oak, accompanied by a plethora of orchard fruits and cherries. These fruits are also present on the palate, enhancing the high level of sweetness. The bourbon is not very warm, due to its low proof of 90.4. However, it’s a deliciously smooth concoction finished off with rich caramel, making the tasting an unforgettable experience. The fruity notes carry to the finish and meld with a slight nutty flavor. The tasting notes are slightly lighter than other varieties and lack the same strength, hence the lower ranking. Yet it remains a fantastic bourbon. Get lucky picking it up from your local Costco.

In the whiskey world, age is usually equated to quality. Whilst this holds some truth, the actual scenario is more complex. Unlike Scotch, Bourbon ages in new oak casks, impacting flavor faster. Thus, a 23-year old bourbon will have a more significant oak influence than a similar-aged Scotch. Consequently, the Family Reserve 23 Year expression often divides opinion. If strong wood flavors are not in your tastes, it’s wise to explore other Pappy bottles. This is the reason I didn’t rank it higher.

I have a preference for earthy tastes, but this particular bottle takes it overboard. The expression is instantly recognizable due to its deep amber color that suggests internal complexity. The aroma is not overwhelmingly woodsy, and you can savor cherries amongst other sweet notes. Initially, oak dominates the palate, but as you continue to taste, many other flavors like a strong hint of vanilla crop up. As the tasting progresses, cherry and chocolate flavors come to the forefront. The finish is pleasantly sweet and expectedly long-lasting. While not everyone may enjoy its extreme oakiness, I believe it’s a well-balanced bourbon.

Age is not the ultimate measure of a good bourbon, and this delicious 10-year-old variety is a must-have. The cost does not influence these rankings, but it’s a bonus that this expression has the lowest suggested retail price among all Old Rip Van Winkle bottles. Despite being the youngest on the list, it retains the sophistication and quality synonymous with the Van Winkle brand. This stunning copper-colored bourbon exudes a straightforward yet delightful aroma. Tasting this bourbon is a butterscotch journey, with traces of caramel and a ginger-like spiciness adding intrigue to its aroma.

The palate offers more warmth than the nose suggests. The spice notes evolve, revealing hints of cinnamon and nutmeg. Other earthy flavors like tobacco and nuts are also present. A rich sweetness overlays this foundation, with the caramel tasting especially delightful. Although it doesn’t boast a depth of flavor to rank higher on our list, it emphasizes the familiar bourbon flavors very effectively. This 107 proof bourbon offers a bold character while maintaining the well-loved smoothness of Pappy. It’s an excellent choice if you’re seeking your first bottle of Old Rip Van Winkle. It is generally the most affordable and obtainable bottle, yet remains a delightful pour.

Moving on, we turn our attention from bourbon to rye whiskey. While most bourbons incorporate rye in the mash bill, Old Rip Van Winkle employs wheat instead. This results in the brand’s sole rye whiskey and the only bottle to contain any rye. However, it doesn’t taste like the majority of rye whiskeys in the market. Rye is reputed for lending a spicy kick to the whiskey, but here, it offers a comforting warmth instead. The deep amber coloration, coupled with the immediate hit of clove, cinnamon, and pepper fragrances warming your soul, are balanced by delightful notes of honey, caramel, and vanilla.

These flavors can all be identified on the palate. This whiskey type prompts a wave of robust flavor that enlivens the senses and washes away anything presently occupying your mind. The rye grain is pronounced, providing immense depth without being overbearing. Additional flavors like stone fruits, a subtle hint of smoke, and a nutty touch can be detected on the palate. Despite the high proof and flavor intensity, it remains smooth with a velvety mouthfeel. It falls short of the top two mainly due to its particular taste, which may not appeal universally. However, if you’re a fan of the rye influence in whiskey, you’re bound to adore it.

Deciding on the top two was exceptionally challenging. I eventually concluded that the top-placed expression offered marginally more depth. Yet, this bottle is undoubtedly a strong contender for the world’s best bourbon aged 15 years or less. This bottle enjoys wide reverence among whiskey connoisseurs worldwide. The aroma unveils a variety of enticing notes, predominantly berries and cherries, lending it a fruity essence. Alongside a tastefully sweet profile, you’re also treated to a pleasant cedar fragrance. Sipping this famed bourbon unearths diverse tasting notes within a luxuriant, buttery mouthfeel.

You first get a wave of caramel and vanilla sweetness, which gently ebbs away to unveil its layers of complexity. Flavors of dark chocolate, leather, and roasted nuts dance along your tongue before you get a spicy warmth of cinnamon. Despite its age, the oak influence is relatively subtle and allows this expression to be remarkably smooth. The finish is long, with the earthy wood and spice notes continuing to the end. It’s an excellent bourbon with impressive consistency from one batch to the next. If you can get your hands on a bottle, this whiskey will be cherished on those special occasions.

The immense depth and complexity of this 20-year-old means that it just about secures the top spot. I said above about how the 23-year had a heavy oak influence. This bottle does too, but in a much more subtle way, making it a sure-fire winner for any bourbon lover. Old Rip Van Winkle bottles can sometimes be overhyped but this is a masterpiece of whiskey craftsmanship. It has that stunningly rich color many of these bottles share and that color starts a sensory journey. The next step is the nose, which is intoxicatingly inviting. The vanilla and caramel give it a graceful aroma before you can pick out a rich tapestry of dried fruits, cherries, cinnamon, and oak.

The smell promises an indulgent tasting experience, and that’s exactly what you get. The mouthfeel is rich and refined, allowing you to unveil the layers of flavor gently. Along with the notes on the nose, we get some brown sugar, dark chocolate, and toasted wood. The 20 years of aging give it a depth that doesn’t end there, and you can also enjoy leather, tobacco, and baking spices. The oak provides a rock-solid foundation to the flavor instead of dominating it. This expression is a testament to the artistry of the Old Rip Van Winkle distillery. Whenever you get the chance to taste it, this is a bourbon to be savored and cherished.

With most whiskey ranking lists, I usually consider price and availability. I didn’t do that here, as all Old Rip Van Winkle bottles can be hard to find and difficult to buy at their suggested retail price. Due to this, I only considered the tasting notes of nose, palate, and finish to rank these bottles.

I’ve had the pleasure of tasting most of these expressions over my many years of enjoying bourbon, including tasting different yearly batches. I have also enhanced my knowledge and experience with a wide range of views from bourbon experts and enthusiasts, along with the opinions of friends who have tasted Old Rip Van Winkle. This was to produce a list that, while filled with my opinion and tasting notes, also offers a more rounded view of how good these bottles are.

Read the original article on Tasting Table