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There are many unique types of whiskey out there, which you probably already know if it’s your liquor of choice. If you’ve ever seen a whiskey labeled “bottled-in-bond,” then you might be wondering what, exactly, this label means and whether or not it’s important when choosing your spirit. In fact, bonded whiskeys are of particularly high quality and, for over a century, have been known for their excellence.

Back in the 1800s, it wasn’t easy to know where your whiskey was coming from, what was in it, or how high-quality it was. At the time, alcohol was sold and purchased in barrels rather than bottles. Manufacturers often took advantage of this less-than-secure packaging to water down their whiskey and mix in additives. Some whiskeys included such undesirable ingredients as wood chips or even formaldehyde.

The federal government passed the Bottled-in-Bond Act in 1897 to keep these practices at bay, meaning a bottle bearing that label had to meet very specific qualifications. Colin Spoelman, co-founder of Kings County Distillery, told Wine Enthusiast, “Bottled-in-bond is one of the earliest examples of a consumer protection law.” Bottled-in-bond whiskey was first distilled at a single U.S. distillery and aged for four years in government-supervised buildings. It was also bottled — not barreled — when it was 100 proof. These steps ensured high-quality whiskey, and the bottled-in-bond label meant that consumers didn’t have to worry about what they were drinking.

Read more: Popular Vodka Brands Ranked From Worst To Best

While bottled-in-bond whiskey was all the rage for quite some time, it lost its popularity in the 1970s when lighter, lower-proof options became available. In 2018, however, Jim Beam’s bonded whiskey made a triumphant return to the market. Adam Harris, the senior American whiskey ambassador at Beam Suntory, told Wine Enthusiast, “We saw the popularity of higher-proof product rise among the craft-bartending community,” adding, “The bigger proofs of bottled-in-bond provide bigger flavors that stand up well in cocktails.”

Bottled-in-bond whiskey was once a method of quality control, and today, the label still implies excellence. It also marks a strong, more savory, less sweet whiskey with a high ABV. Noah Rothbaum, author of “The Art of American Whiskey,” told Serious Eats that many whiskey drinkers “just think [the classification is] something you slap on a label. But for people in the know, bottled-in-bond says, ‘Look, this is quality.'” He added, “I don’t like to tell people about bottled-in-bond. I’d rather they not know about it so the prices stay low.” So, while bottled-in-bond whiskey may be most popular among informed bartenders these days, it’s an easy way to ensure a high-quality bottle that’s perfect for any whiskey cocktail you might want to whip up.

Read the original article on Mashed.

Every morning at Hacienda Santa Ana in Bayamón, Puerto Rico, a range of activities can be seen. The master cooper of Ron del Barrlito might be at work, fussing over barrels and revamping old sherry casks, a routine for the past 57 years. Concurrently, the master blender is probably withdrawing samples from rum-filled sherry casks of various ages between 3-40 years, meticulously assessing their progress for future blending plans of the brand’s products. It’s not unfamiliar to see groups of chatty Greater Antillean Grackles around, perching on the historic windmill or the vintage delivery truck. The setting is almost timeless, with an old-world appeal few present-day distilleries can replicate.

One of the reasons behind this timelessness is the absence of any ultra-modern industrial column still; no rum is even locally distilled. Ron del Barrilito sources its basic, unaged column still rum from the Dominican Republic, then begins the lengthy process of evolving it into its distinctive product. This approach has remained unwavering at the site for 144 years since its product first launched in 1880.

Such ideological steadfastness is nearly unthinkable in today’s fast-paced spirits industry, notable for rapidly cycling product launches. However, Ron del Barrilito has steadfastly maintained a single flagship rum (3 Stars) for its 144-year history and intends to continue in this vein. This decision reflects the relentless dedication showcased by Pedro Fernández, the company’s founder, whose lineage has guided the brand through more than a century of rum production.

The land upon which Ron del Barrilito is produced, Hacienda Santa Ana, has been a part of the Fernández family since Fernando Fernández arrived from Spain in 1787. Initially, sugarcane cultivation was their primary pursuit, long before rum production commenced. This order is ironically reversed today as Puerto Rico’s commercial sugarcane industry has unfortunately dwindled. The family’s interest in distilled spirits only kindled when Fernando’s grandson, Pedro Fernández, pursued engineering studies in France during the 1860s.

Pedro was enraptured by the complex process of making French brandy and cognac, learning the intricate blending and aging techniques that resulted in exceptional batches. His return from France to Puerto Rico marked the beginning of a rum revolution. He started aging massive amounts of rum in Spanish sherry casks, later blending it with smaller pieces of rum that had been infused with local stone fruit and spices. After ten years, this led to the creation of his commercially successful venture, which he named Ron del Barrilito.

The flagship product of Ron del Barrilito is the same bottle of rum today, the Ron del Barrilito Three Stars. The rum is a blend of column still rums, aged from 6-10 years, all in former oloroso sherry casks, fortified with a bit of macerated rum which has soaking on a secret assortment of local fruits and spices. Rather than being labelled as “spiced rum,”, the rum is subtly enhanced by these elements, complimenting the interplay between the casks of varying ages. Two identical casks filled on the same day and aged for a decade side by side can yield drastically differing profiles, reflecting the intricate dance of air, leakage, evaporation, and oak interaction.

The sole product of Ron del Barrilito for its initial forty years was the 3 Stars, until Prohibition was enforced in the U.S. in 1920. This halted local rum production for over a decade, an especially challenging period for the rum brand. The end of Prohibition in 1933 saw the launch of Barrilito’s second rum, the 2 Stars, a lightly aged blend of 3-5 year old rum, which is now a common choice in cocktail concoctions.

With the 2 Stars, the company regained its market presence quicker than expected. But still, they chose to prioritize the original process of aging and blending, a testament to Pedro Fernández’s adherence to the old methods. After prohibition, they could have taken the route of selling unaged white rum, but chose to exercise patience. The company, led by Edmundo Fernández, stuck to its signature style and principles. Hence, Edmundo prepared a special barrel in 1952 which he instructed to only be opened when Puerto Rico gains independence from the U.S. This barrel, known as “La Doña”, still waits in the warehouse, unopened for over seven decades, symbolizing the company’s dedication and national pride.

For almost one and a half century, running a family enterprise through the national Prohibition and impressive technological advancements was indeed a phenomenal achievement. Established when there were only 38 states in the U.S., during the Wild West era, Ron del Barrilito has continued to flourish till the 2010s. Despite this, the pressures of modernity and a dearth of heirs under the strain of preserving their traditional legacy, the fate of rum production at Hacienda Santa Ana hung in the balance.

The real fact is that for all those years, Ron del Barrilito has always been managed as an expression of the founder’s love for rum, more than a pursuit for profit. The members of Fernández family were more inclined to ensure the quality of their product than how much it could sell for, a trait which did not motivate brand growth. As a result, the annual production volumes of Ron del Barrilito 2 Stars and 3 Stars swung wildly, ranging from as low as 5,000 cases to as many as 15,000. This inconsistency similarly affected its distribution, with sporadic shipments to the Caribbean, Mexico and the U.S. This led to a lot of speculations about the brand, reducing its capacity to leverage its rich history, and remained a labour of love.

Meanwhile, the state of hacienda and its ancillary facilities, blending facilities and machinery, began to deteriorate. The son of Edmundo, “Don Fernando” Fernandez, as he advanced in his career, found himself grappling with an increasingly complex economical situation. For the first time since the Prohibition, contemplations of closing or selling Ron del Barrilito, a topic he had sternly avoided in his life, started surfacing as the brand faced an existential crisis.

However, in 2017, led by Joaquin Bacardi of Bacardi Ltd., a group of Puerto Rican investors came forward to acquire Edmundo B. Fernández Inc. with a vision to nurture the legacy for future generations. In a twist of fate, the huge Bacardi distillery campus is just seven miles from the small, traditional Hacienda Santa Ana. But in this scenario, the Bacardi offspring joined hands with no intentions to engulf Ron del Barrilito into their vast corporate portfolio. On the contrary, they are committed to expanding and upgrading the facilities at Hacienda Santa Ana, while reserving the precious methods and independence of Pedro Fernández. Keeping the tradition of multi-generational leadership, Joaquin Bacardi’s sons Eduardo and Guillermo have assumed positions of strategic and production leaders, with the latter directly studying under Master Blender Luis Planas in a preparatory step to head the crucial task of blending batches of 3 Stars in future.

Indeed, Bacardi’s intervention probably came at the perfect moment for Ron del Barrilito, as the refurbishments and enhancements to the premises likely supported the facility in surviving Hurricane Maria’s destruction in late 2017, a phenomenon that could have otherwise marked the brand’s downfall. Now, with a new $2 million visitor center that has already played host to tens of thousands of guests since its 2019 inauguration, Ron del Barrilito is, at last, increasing production (40,000 cases expected in 2023), consolidating foreign export markets and enjoying a resurgence as one of Puerto Rico’s most cherished indigenous brands. Wander around San Juan, venture into its bars and you’ll see it positioned with reverence, ready for its signature whisky Old-Fashioned.

concurrently, the brand has launched its first two new offerings since the 1930s, the super exclusive Four Stars and Five Stars, not as a manipulative tactic for publicity or income but as a necessary step to utilize many of the Hacienda’s old casks which had been aging for years without a planned destination, at risk of being completely wasted. Ironically, without some level of past negligence, these brands wouldn’t exist today. Ron del Barrilito casks were never meant to have been aging in the warehouses for 35 years, but they now represent the limited supply of Five Stars available globally. Nor will the company effortlessly produce more Four Stars or Five Stars once these bottles finish, due to the production delay, one these are sold out, the brands will effectively go into hibernation, possibly for decades. The arrival of the segunda edición will indeed be a remarkable day for the company.

When one visits Puerto Rico, it’s impossible not to notice that it is intrinsically a territory of contrasts, with a spirit equally influenced by the English and Spanish-speaking worlds. Petrol stations sell petrol by the liter, yet grocery stores sell milk by the gallon. Speedometers indicate speed in miles per hour, but distances are measured in kilometers. It’s appropriate that in such a place, Ron del Barrilito invests 144 years in producing what many deem the island’s finest rum, yet never expands beyond a humble family business. Until now, that is, from 2024 onwards, the globe will become increasingly aware of Pedro Fernández’s 1880 dream. If you wish to sample what was consumed then, all you need to do is uncork a bottle of Ron del Barrilito 3 Stars. Here’s raising a toast to the next hundred years of rum.

Jim Vorel is a Paste staff writer and resident alcohol connoisseur. You can follow him on Twitter for more drink related articles.

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When it comes to whiskey, there’s a whole lot for connoisseurs to know. From varying mashes to distillation and finally aging, each whiskey comes with its own set of details and history. And while it might be tempting to think that you can bypass whiskey education and count on the price to signal the best bottles, there’s actually a better way. If you want to guarantee that what you’re buying is a quality bottle then just look for a whiskey that’s been bottled-in-bond.

Okay, but what is bonded whiskey anyway? Basically, it’s a certification that says the bottle in question meets the highest quality requirements. So you’re pretty much guaranteed a whiskey that tastes great while also having a high alcohol content. And it’s completely traceable, down to the exact distillery where it was produced and the facility where it was bottled (if different). Whiskey isn’t the only type of spirit that is bottled-in-bond, but it is the most popular.

Read more: The Ultimate Vodka Brands, Ranked

In order for a whiskey to be labeled as bottled-in-bond, there are specific measures it has to meet. For one, it has to be aged for a minimum of four years. But it’s not as simple as just throwing the whiskey in some barrels and starting the clock either — those whiskey barrels have to be stored in a location that has been bonded by the federal government.

Another qualification is the whiskey’s alcohol content, which has to be precisely 100-proof (or 50% alcohol) no more and no less. There are also strict rules as to when and where the spirit can be distilled. It has to come from a single distillery and its production cannot cross over more than one season (which lasts six months, beginning in January and July). This part is so important that each bottle has to be marked with the Distilled Spirits Plant where it was produced and bottled.

Bonded whiskey and other spirits can trace their history back to the Bottled-in-Bond Act of 1897. The legislation was enacted to protect consumers from questionable and even dangerous shortcuts. At the time, some whiskey sellers were adding everything from caramel coloring to formaldehyde to make a quick buck by faking authentic whiskey. And while some caramel coloring is still used in many whiskeys to keep the color the same, by purchasing bottled-in-bond whiskey you can rest assured that it won’t be present.

While bonded whiskey’s popularity waned in the late 20th century, it’s been making a comeback in recent years. The higher proof may have been why fewer people were drinking it, as most consumers had grown accustomed to 80-proof liquors instead. But the overall quality and taste seem to be pulling fans of craft spirits back in, leading a revival for bottled-in-bond whiskey.

Read the original article on Daily Meal.

Detroit City Distillery is expanding its famous Pączki Day Vodka lineup this year by adding a limited edition orange cream flavor. Detroit City Distillery

DETROIT – There’s even more Paczki Day Vodka hitting the market in 2024.

Detroit City Distillery has become known for the spirit made with fresh raspberry pączki from Hamtramck’s iconic New Palace Bakery and 100% potato vodka from Poland and Michigan.

But it is also releasing another flavor of the ultra-popular celebratory spirit this year by introducing Orange Cream.

The special edition version will be available for purchase online at 8 a.m. on Friday, Jan. 26. It costs $35 per bottle. The limited edition vodka is expected to sell out quickly.

Distillery staff also said its Hometown Horseradish vodka, which was first made in 2023, will also return and become part of its permanent spirit lineup.

For those that don’t know, paczki are rich, doughnut-like treats traditionally enjoyed on Fat Tuesday before Lent.

They resemble donuts but are made with an enriched dough that often incorporates eggs, butter and milk, as well as vodka, which limits the absorption of fats during frying, keeping the exterior crust crisp.

RELATED: Michigan’s Eastern Market Brewing releasing 2 new flavors of fruity paczki-inspired beer

Pączki Day Vodka Party

DCS’s annual Paczki Day Party will take place at their tasting room from 10 a.m. to 11 p.m. on Feb. 10. Admission is free.

The outdoor patio area encompasses an entire city block. Food, including Polish favorites, will be available for sale, along with Paczki vodka cocktails and DCD’s regular menu of spirits.

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During a typical morning at Hacienda Santa Ana in Bayamón, Puerto Rico, it’s common to witness several events. The Ron del Barrlito’s primary cooper is often there, working on barrels or restoring vintage sherry casks—tasks he has performed daily for the past 57 years. The master blender could be found sampling rum from sherry casks aged 3 to 40 years, meticulously gauging their maturation to plan for future product blends. Greater Antillean Grackles, small groups of dusky and garrulous birds, flutter around, alighting on the age-old windmill or the antique truck previously used for rum distribution. With the serene tropical climate sitting in the mid-80s even during winter mornings, it’s easy to lose track of the year this scene exists in. Hacienda Santa Ana seems unchanged, as if frozen in time—a claim that very few modern distilleries could make.

One possible reason for this is the absence of a shiny, contemporary industrial column still anywhere on the site. Surprisingly, there’s no rum distillation happening here at all—the supply for Ron del Barrilito comes as a fairly neutral, unaged column still rum from the Dominican Republic, which then undergoes a process spanning several years to transform it into a unique product. This has been the case for 144 years, with the product remarkably identical to the company’s first rum which was sold back in 1880.

Such consistency in production philosophy is often viewed as unusual, or even foreign, in today’s spirited world which is characterized by the continuous introduction of new products that are quickly discarded or reinvented. However, Ron del Barrilito has maintained just one primary rum product (3 Stars) during its 144-year existence, a decision reflecting the singular focus of its founder, Pedro Fernández, whose family has managed the brand for over a century.

The land where Ron del Barrilito is produced, Hacienda Santa Ana, has been in the Fernandez family since 1787 when Fernando Fernandez, the family patriarch, came from Spain. Initially, the family harvested sugar cane, long before they ventured into rum production. This is no longer the case as the sugar cane industry in Puerto Rico has significantly dwindled. The family’s interest in distilled spirits started when Pedro Fernández, Fernando Fernández’s grandson, studied engineering in France in the 1860s.

Pedro discovered the artful production of French brandy and cognac with a deep impression. Upon returning to Puerto Rico, he brought back the knowledge he gained, applying it to rum, the local readily available spirit. Aging large amounts of rum using exclusively Spanish sherry casks, he created a blend with a small portion of stone fruit and spice macerated rum. After a decade of iteration, he commercialized his product under the name Ron del Barrilito.

The flagship product today is Ron del Barrilito Three Stars, comprised of a blend of column still rums aged from 6-10 years entirely in former oloroso sherry casks and gently fortified with macerated rum rested on a secret array of local fruits and spices. The expectation may be to label Ron del Barrilito as “spiced rum,” but in reality, this component introduces a subtle touch to the overall flavor profile, more of an enhancement than a headline. The uniqueness of the rum lies in its refined balance between casks of varying ages, each of which experiences its own unique journey aging in the tropical heat of Hacienda Santa Ana’s warehouses.

The product range of Ron del Barrilito remained sole for the first 40 years until the 1920 enactment of Prohibition in the U.S brought local rum production to halt for the next 13 years. Upon lifting the probation, this gap presented a substantial challenge for Ron del Barrilito due to the long production process of their 6-10 year old product. It paved the way for the introduction of a second Ron del Barrilito product, 2 Stars, a short-aged 3-5-year-old blend.

The introduction of 2 Stars helped restore product availability albeit sooner than the standard period. Still, Pedro Fernández’s unwavering quality standards and preference for Old World technique prevailed. The company could have ventured into selling unaged white rum immediately after prohibition, but they held onto their unique style of maturation. Edmundo Fernández, was known for his inexorable compliance with the Barrilito tradition as well as his fiercely independent streak. In 1952, Edmundo marked a barrel, referred to as La Doña, to be opened and shared with the town only when Puerto Rico attains independence from the U.S. The barrel remains unopened 72 years later, adding a silent testimony to the company’s hopeful outlook and national pride.

The story of Ron del Barrilito, a family-run business that has been in operation for about a century and a half, is fascinating. The business was established during the Wild West epoch when the U.S. was comprised of 38 states. Fast forward to the 2010s and fifth and sixth generation members of the Fernández family were still upholding the tradition. However, modern challenges and an absence of apparent successors threatened the continuation of rum production at Hacienda Santa Ana.

Ron del Barrilito did not function as a standard profit-making business all those years; it was more an artisanal venture, an expression of the creator’s love for rum. Maintaining the quality of their product was paramount, not the quantity sold or brand growth. Yearly production of Ron del Barrilito 2 Stars and 3 Stars seesawed between 5,000 cases to 15,000. The irregular production led to erratic distribution covering the Caribbean, Mexico, and the U.S. Over time, this unintentionally created an enigmatic aura around the brand while also sparking many misconceptions. Nevertheless, Ron del Barrilito remained significantly a passion project.

However, deterioration of the hacienda began to undermine the operations. At the time, “Don Fernando” Fernández was contemplating the viability of the business, even considering the closure or sale of Ron del Barrilito. This was the first time since the Prohibition that the business’ sustainability was at stake.

In this scenario, Joaquin Bacardi of Bacardi Ltd. family purchased Edmundo B. Fernández Inc. along with several Puerto Rican investors in 2017 to preserve its heritage. Interestingly, the sprawling Bacardi distillery is stationed just seven miles away from the humble Hacienda Santa Ana. However, the Bacardi lineage had no intention of integrating Ron del Barrilito into their global conglomerate. Instead, they are committed to modernizing and extending the Hacienda Santa Ana establishments without compromising Pedro Fernández’s unique method and independence. The management has also transitioned to the next generation of Bacardis with Eduardo and Guillermo, Joaquin Bacardi’s sons, assuming pivotal roles in business strategy and production. Guillermo, notably, is being trained under Master Blender Luis Planas, presumably to inherit the crucial blending tasks of 3 Stars.

And in truth, the Bacardi transition most likely came along at exactly the right time for Ron del Barrilito, as the repairs and improvements to the campus most likely helped the facility to survive the devastation of Hurricane Maria in late 2017, an event that might otherwise have spelled the end for the brand. Now possessing a new, $2 million visitor’s center that has already welcomed tens of thousands of guests since it opened in 2019, Ron del Barrilito is finally expanding production (40,000 cases in 2023), solidifying its foreign export markets, and generally experiencing a revitalized status as one of Puerto Rico’s most beloved homegrown brands. Walk the streets of San Juan, dip into its bars, and you will see it displayed in places of honor, ready for use in its signature rum old fashioned.

At the same time, the brand has also released its first two new products since the 1930s, the ultra-limited Four Stars and Five Stars–not a cynical ploy for publicity or revenue, but a necessary move to utilize many of the hacienda’s older casks that had been left aging for decades without any intended destination, in danger of being altogether wasted. Ironically, these brands couldn’t exist at all today without some level of oversight having occurred in the past–casks of Ron del Barrilito were never technically meant to have been aging in the warehouses for 35 years, but they now make up the limited ration of Five Stars that exists in the world. Nor will the company be able to easily produce more Four Stars or Five Stars once these bottles are gone–thanks to the lag in production, once these are gone the brands will effectively go into hibernation, potentially for decades. It will be a special day for the company when the segunda edición finally arrives.

Visiting Puerto Rico, one can’t help but note that it is inherently a land of contrasts, with a spirit equally divided among the English and Spanish-speaking worlds. Gas stations sell fuel by the liter, but markets sell milk by the gallon. Speedometers display velocity in miles per hour, but distances are measured in kilometers. It’s fitting that in this place, Ron del Barrilito spends 144 years making what many consider the best rum on the island, but never grows larger than a modest family operation. Until now, that is–in 2024 and beyond, the world will be waking up to the beauty of Pedro Fernández’s dream in 1880. If you want to taste what they were drinking then, you only have to open a bottle of Ron del Barrilito 3 Stars. Here’s to another century of rum.

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

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The lemon drop martini has been a popular cocktail for over half a century. Its refreshingly simple recipe — typically containing just vodka, lemon juice, and triple sec (and occasionally a splash of simple syrup) — has been winning over taste buds at bars and high-end lounges since it first appeared in San Francisco during the 1970s. Furthermore, its consistently clean, unpretentious presentation (commonly a sugared rim and lemon slice or peel garnish) just enough to add a touch of style to any cocktail menu without going overboard.

But what if we suggested that you could give it a bit of a twist, venture off the beaten path, or throw your unique twist on the tantalizingly tart cocktail recipe? Correct, aspiring mixologists — you can totally switch out the vodka for tequila to invent a refreshingly unique lemon drop that you never anticipated (but might grow to prefer).

Read more: The Ultimate Vodka Brands, Ranked

Tequila is a spirit distilled from agave, typically paired with lime, and is a key ingredient in drinks such as the margarita, the paloma, and the visually satisfying tequila sunrise, among others. Vodka, in contrast, is produced with “water and ethanol from the fermentation of cereal grains,” according to Masterclass, and finds itself crucial to not only the martini but also the white russian and the casual screwdriver recipe. However, don’t allow their differences to deter you from trying an adventurous cocktail recipe.

The good news is that you won’t have to memorize any measurement ratios when swapping vodka for tequila. Since both vodka and tequila have the same ABV of 40-50%, they can easily be swapped as a one-to-one substitution in cocktails, but don’t expect the resulting flavor to be the same! The tequila lemon drop will most certainly taste more distinctly bold and lively than its vodka-based predecessor, as the agave-distilling process brings a natural sweetness that distinguishes it from the more subtle taste of vodka, which some have described as tasteless. Perhaps that’s one of the reasons tequila has knocked vodka out of the running to become the best-selling alcohol in the U.S. It’s certainly a reason to give a tequila lemon drop a chance.

Before you put on your mixologist cap, it’s essential to pick the right tequila for your swap. Remember that there are three main types of tequila: Blanco, reposado, and añejo, not to mention tequila’s smokier cousin, mezcal. All have distinctly different flavors and will play different roles in classic cocktails. Simply put, what enhances one drink may not taste the best in another. So you’ll want to understand the difference between tequilas — and what taste you’re looking for — before you make that lemon drop pour.

Tequila blanco, for example, is an unaged agave spirit that works well in margaritas and light, citrusy cocktails. Because of its natural sweetness, it won’t overpower the drink’s lemon flavor and will complement it beautifully. Tequila reposado will have aged for at least two months — but less than a year — and will bring an inherent spiciness and woodiness to the cocktail, which is great for sipping but might not exactly complement a lemon drop’s central citrus flavor. Tequila añejo, which is aged the longest (at least one year in an oak barrel) and offers a sophisticated flavor profile, is likely to create the same incompatible taste as the reposado. So, when you get ready to craft that perfectly unique lemon drop, ensure you know your tequila basics to make the best choice for maximum enjoyment. In other words, drink, but drink smart.

Read the original article on Daily Meal.

Goslings Rum is a 200-year-old family-owned brand based in Bermuda that has cornered the market on the Dark ‘n Stormy cocktail—quite literally, as it owns the trademark for this classic rum and ginger beer drink. In addition to its popular core Black Seal expression, Goslings has the higher-end Family Reserve lineup which just got an upgrade with the addition of an excellent rum finished in rye whiskey barrels.

Family Reserve Old Rum Rye Barrel Finish is actually the first addition to the Family Reserve line, an annual release of older rums aged between 16 and 19 years in bourbon barrels that first came out in 2003. This new release differs in that the rum was put into once-used rye whiskey barrels for an additional three years, more of a lengthy secondary maturation than a cask finish. “This will be the first of multiple innovations in the Old Rum line of products,” said eighth-generation rum maker Malcolm Gosling Jr. in a statement. “We took a unique blending approach when introducing our Old Rum to rye barrels, starting independent fills in 2018, 2019, and 2020. Finally, this year, we married the three aged rums for bottling and the end result is a complex rum that can be enjoyed like a bourbon or aged whiskey—either sipped, on the rocks, or in a classic cocktail.”

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We got to sample the new Rye Barrel Finish, and it’s a very good rum that far surpasses Black Seal in terms of flavor and complexity. There is a nice dusty spice on the nose which follows through on the palate. The inherent sweetness of the rum is tempered by its lengthier aging, and those three years in rye barrels have added deep notes of leather, black pepper, dried fruit, chili-infused dark chocolate, and spiced apple. This is a rum built for sipping or, as Gosling Jr. suggested, using in a cocktail that needs a counterbalance to sweet flavors like an Old Fashioned or Manhattan.

Last year, Goslings added some new expressions to its portfolio, including Spirited Seas Ocean Aged Bermuda Rum and Dark ‘n Stormy canned cocktails in different flavors, and there will be another Spirited Seas expression in the coming year as well as some other new releases. In the meantime, you can find Family Reserve Old Rum Rye Barrel Finish available to purchase from ReserveBar now.

Buy Now on ReserveBar $91

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A 30-YEAR-old bottle of whiskey is now the world’s most expensive after it sold for £2.2million.

The Emerald Isle triple-distilled single malt is said to be the rarest in existence.

It beat the previous record holder, a Macallan 1926 sold in November, by £79,000.

US collector Mike Daley, who bought it from The Craft Irish Whiskey Co, said: “Luxury scotch, to me, is already a crowded type of market.”

“But we’re only just starting to see luxury Irish make a name for itself.

In the years to come, it will get to where scotch is today.”

Emerald Isle’s walnut case includes a ­single decanter, a Fabergé egg containing an emerald gem, a custom timepiece, and a pair of Cohiba cigars.

Critics say this explains its high value.

But the Craft Irish Whiskey Co said: “This falls flat given The Macallan 1926 was one of only 12 bottles covered with a label designed by Italian painter Valerio Adami, adding considerable value to its price.”

Distillery founder, Jay Bradley, added: “This is a monumental achievement for my business.”

“There’s a lot more to come.”

While vodka ranks as one of the most popular spirits, its neutral taste and aroma cause some to consider it a boring choice compared to more complex liquors like whiskey or tequila. Yet vodka’s clean, crisp flavor and natural simplicity make it the ideal blank canvas for creative mixology and endless possibilities.

Although it may seem a straightforward spirit, there’s still much you may not know about the flavor of vodka. All it takes is a taste test between some of the best vodka brands to notice subtle differences in their taste, quality, and source ingredients.

From basic techniques that can improve your vodka experience to DIY-flavored vodkas full of fruity and herby flavors, vodka can quickly become an elevated staple for the home bar. Even if you only have a cheap bottle of vodka, there are many ways to get the most out of it — and enjoy it too. This article guides you through how to upgrade your vodka and gain a newfound appreciation for the classic spirit.

Read more: 13 Liquors Your Home Bar Should Have

There’s a reason why vodka is often served cold, and it’s not just to make it refreshing to drink, whether you prefer it neat or as part of your favorite cocktail. In fact, chilled vodka can actually taste better than it does at room temperature.

Although vodka has a neutral taste, which is why it lends itself well as a base for a wide range of beverages, it can also be slightly sharp on the palate. Chilling vodka will help it feel smoother and more mellow, especially lower-quality varieties. Better-quality vodkas may require less chill time, as they’re more likely already smooth and don’t tend to cause such a burning sensation on the way down your throat.

While many find that chilling vodka improves the overall drinking experience, it’s a matter of personal preference. But if you want to try it cold, the best place to store your vodka and keep it chilled is in the fridge, not the freezer. You shouldn’t store vodka in the freezer, particularly quality vodka, because it will mask all its flavors — both the good and the bad.

Upgrade your vodka experience by alternating sips with a chaser. Typically, a chaser is something non-alcoholic. This is particularly useful if drinking your vodka neat or as a shot, when you may feel the vodka burn as it travels down your throat. A chaser masks the burn and also lets you enjoy a refreshing contrast.

The beauty of using a chaser with vodka lies in its simplicity. No need for cocktail concoctions, just select a liquid of your choice. Enjoying vodka while socializing with friends? Everyone can choose their preferred chaser. Additionally, chasers can ensure everyone remains hydrated amidst the vodka sips.

You probably already have a few perfect chaser options at home. Water is the most straightforward option, making it ideal for washing the palate. Tonic or sparkling water are also excellent options, often used alongside vodka in beverages. For a more creative route, use a chaser to excite your taste buds in new ways. Consider pickle brine for a salty kick or lemon juice for a sweet and sour alternative.

Given vodka’s neutral taste, it’s challenging to find a mixer that doesn’t blend well with it. The best vodkas mix well with a variety of drinks, which can be a personal preference and might vary based on the vodka’s quality. Similar to chasers, mixers can mute certain aspects of vodka, like its harshness, or accentuate a specific distillery’s tasting notes.

There’s no need to splurge on expensive, store-bought mixers to enjoy with your vodka since some of the most effective mixers are rather simple. Fruit juices, like orange and cranberry, are among the top options when mixed with vodka. These combinations yield refreshingly sweet and fruity beverages, thereby diminishing the alcohol taste. If this sounds appealing, consider trying pineapple or grapefruit juice as your mixer. Pineapple juice results in a sweeter, tropical beverage, while grapefruit juice brings a more sour note.

The martini is a timeless cocktail that could be your single choice if you could only have one vodka-based drink. As a minimalist drink primarily consisting of vodka and dry vermouth, the martini presents an opportunity for the quality of the vodka to truly stand out. Despite its simplicity, a martini exudes an air of elegance and never seems to lose its appeal.

A martini relies heavily on vodka, therefore it’s critical to select a good quality spirit. Choosing the right vodka for your martini doesn’t have to be an extravagant expenditure. Select a vodka that complements the occasion, whether it’s a notable celebration or just a casual homebound evening. Tito’s or Ketel One are reliable and cost-effective choices. Consider factors like the garnish and the vodka’s base ingredients that can add distinctive flavors to your martini.

Vodka can be elevated not just by mixers or cocktails, but also by food. The food served alongside vodka can steer it in various delightful ways. Although several factors influence the choice of menu to pair with vodka, its neutral characteristic leaves little room for food combinations to go wrong.

First, consider if you want to pair the vodka with fresh and crisp flavors or go for contrasting tastes using vodka as a refreshing palate cleanser. Light salads, oysters, shrimp cocktails, sushi, and caviar are great options for simple and fresh-tasting foods. Alternatively, vodka can balance the heat of Thai dishes, the tang of pickled vegetables, or the punch of robust cheeses. The occasion and whether you’re serving appetizers or a main course also influence your choice. Similarly, the cocktails or mixers you pair with the vodka can shape the taste and direction of the food you decide to serve.

The trick of running vodka through a domestic water filter is a topic of long-standing debate. It is argued that running low-cost vodka through a common water filtration system, like a Brita filter, can enhance the flavor, eliminate impurities, and uplift it a few notches. The argument is conceivable as filtration is a critical process in vodka production. However, not everyone is convinced about the efficiency of this home-based vodka improvement method.

As per America’s Test Kitchen, a budget vodka that was filtered four times through a domestic water filter stood its ground against a high-tier vodka during a blindfolded taste test. Despite this, it is recommended to use this purified vodka in cooking, baking, or cocktail blending rather than for solo consumption. But McGill University suggests that the contrast is minimal and relies on multiple variables from the specific vodka brand to the water filter’s age.

Regardless, if you have a water filter and affordable vodka at your disposal, attempting this upgrade seems worthy.

Although adding vodka to creamy cocktails might not seem like the most straightforward approach to amplifying this spirit, one cannot disregard the classic – the White Russian.

The White Russian is a classic cocktail made with vodka, coffee liqueur, and heavy cream. It’s perfect for those who enjoy creamy, boozy, indulgent libations. Vodka works particularly well in a White Russian because it creates a strong alcoholic base while its neutral profile allows for the flavor of the coffee and cream to stand out. It’s easy to make a classic White Russian cocktail at home, as it takes just three ingredients and a quick shake.

Additionally, creamy vodka cocktails can help to offset spicy meals. Both alcohol and dairy have properties proven to cut the power of capsaicin, the chili pepper extract that causes the intense feeling of heat you experience when you bite into something spicy. Together, the vodka and cream create an extra-powerful antidote to the heat.

Limoncello is an Italian lemon-flavored liqueur typically produced in southern Italy, which boasts an ample supply of fresh, beautiful citrus fruit. It’s made by steeping the zest of lemons in a neutral-tasting, high-proof alcohol. Vodka provides a perfect base for classic limoncello, and you don’t need to live in southern Italy to whip up your own version at home.

Leave lemon peels steeped in vodka for several weeks. After straining out the peels, combine the lemon-flavored vodka with a simple syrup of equal parts water and sugar. Serve your limoncello chilled and enjoy it as the Italians do by slowly sipping it from small glasses as an after-dinner drink. It can also be used in various sweet and savory dishes where you want to add a burst of lemon flavor. If you prefer oranges over lemons, you can just as easily make orangecello liqueur at home employing the same method but with oranges rather than lemons.

Herb-infused vodka combines the pure and sharp taste of vodka with the scented, earthy essence of a variety of fresh herbs. The outcome is both stimulating and adaptable, providing depth and unexpected tastes to your preferred cocktails.

In order to produce herb-infused vodkas, immerse fresh herbs in vodka for a number of weeks. As time goes by, the alcohol will extract the flavor and scent of the herbs. Naturally, the longer you allow the herbs to steep, the more flavor will be drawn out. After a couple of weeks, sample the vodka; if the flavor isn’t strong enough, continue the steeping and tasting process until you reach your desired level. Slightly crushing the herbs before inserting them into the vodka can help to release their natural oils and speed up the flavoring process.

Herbs such as basil, rosemary, sage, mint, and thyme are ideal for infusions. This herb-infused spirit could be used to create drinks like martinis and Bloody Marys. It could also be used in your marinades or dressings.

If you enjoy vodka cranberry or a Cape Cod cocktail, you should try making homemade cranberry-infused vodka. It only requires some chopped fresh cranberries, orange peel, a handful of spices, and a week’s worth of patience for all the ingredients to fully infuse, then you’ll be left with a delicious cranberry vodka.

Relishing this delicious vodka blend either straight from the freezer or incorporated into a cocktail – be it a cosmopolitan, a martini, or a glass of sangria, is a delightful experience. The striking red hue and comforting aroma of the spices introduce a festive mood, perfectly matching the holiday and winter seasons. Whether decorated with a rosemary sprig or pine needle, it makes a delightful presentation. As a gift during the festive season, a jar of cranberry vodka is a thoughtful gesture.

One thing to bear in mind is that fresh cranberries might be a scarce commodity outside the festive season. Hence, preparing a substantial amount in advance could ensure its availability year-round. The good news is that cranberry vodka, once strained, has an indefinite shelf life, making it a versatile inclusion in your liquor collection, suitable for any season.

If you have ever incorporated vanilla extract into your baking recipes, then you have already used an alcohol-infused vanilla. To make your version at home, vodka is an excellent choice due to its clean and neutral flavor profile, which allows the flavor of the steeped vanilla beans to shine through. All that you need to do is split a few vanilla beans, exposing the seeds inside, drop them into a bottle, and let them steep in vodka.

But is this concoction vanilla extract or vanilla vodka? It might come as a surprise, but there’s not much difference between the two. The difference essentially boils down to the concentration: vanilla extract typically uses a larger quantity of vanilla beans steeped for an extended period, creating a stronger flavor distinctive enough to hold its own when incorporated in a food recipe.

Vanilla vodka doesn’t require the same intensity. A few beans and weeks are sufficient to create a unique taste for your drinks. Vanilla vodka is excellent for warming up winter beverages and creating alcoholic coffee drinks.

A jalapeño-infused vodka can put a fiery and inventive spin on your home cocktails, leaving your guests impressed. Begin by slicing fresh jalapeños. You may retain the seeds for extra heat or extract them for a gentler flavor. Position the sliced jalapeños in a sterile container and douse it in vodka. By following this homemade jalapeño vodka recipe, you could add simple syrup to your jalapeno vodka. Alternatively, if you prefer to sweeten your drink and not the mixture, you can exclude it.

After infusing for several days, strain the peppers and begin to use your spicy vodka. The outcome is a fantastic addition to your favorite Bloody Mary recipe, but it would also fit well in a margarita or to balance the sweetness and add some flair to fruit-based cocktails.

If you can’t have enough coffee, consider a homemade coffee liqueur made with vodka? Of course, you can purchase coffee liqueurs like Kahlua, still, some people perceive store-bought options to be overly sweet and synthetic in flavor. You can choose your favorite coffee roast and beans while also managing any additives, just like making a cup of coffee how you prefer it.

A clever way to make coffee liqueur is to cold brew the coffee directly in your vodka. This will produce a stronger and smoother liqueur that isn’t watered down. Consider adding flavorings such as vanilla beans, cinnamon sticks, or crushed cardamom pods. If you crave a bit of sweetness, stir a simple syrup into the mix. Then, use your coffee liqueur to fashion delicious espresso martinis and after-dinner drinks, or maybe even as a component of desserts such as tiramisu.

Read the original article on Tasting Table.

When it comes to Irish whiskey, two names stand out above the rest: Redbreast and Jameson. These brands have a rich history and are beloved not just for their heritage but also for their distinct whiskey offerings. Redbreast is renowned for its 12-year-old single pot still whiskey, known for its intricate and mature taste. This makes it a favorite among deep-pocketed whiskey enthusiasts. On the other hand, Jameson is probably the second most famous alcohol in Ireland, just after Guinness. It’s affordable and goes down smoothly, making it great for newcomers to Irish whiskey. You’ll also be hard-pressed to find a pub without it stocked in the back.

But, here’s something interesting: Redbreast and Jameson actually share a history. To set the scene, let’s start from the beginning, around the 1870s. Before the name “Redbreast” emerged in the early 1900s, this whiskey was simply an Irish liquor produced by a company called W&A Gilbey, which originally imported and distilled wine. Per Caskers, during that era, it was typical for wine sellers — often referred to as “bonders” — to acquire new whiskey from local distilleries. They would then take charge of aging, bottling, and selling it under their own brand. This arrangement was possible because bonders had something distilleries lacked in abundance: empty casks, which are extremely great vessels for aging whiskey. And, guess which distillery W&A Gilbey selected as their supplier? You guessed it: John Jameson & Son!

Read more: 13 Liquors Your Home Bar Should Have

W&A Gilbey began aging and repackaging John Jameson & Son’s whiskey in 1887 under the name Castle Grand Whiskey. This whiskey was aged in Gilbey’s used sherry casks and matured for over six years in their warehouses on Harcourt Street in Dublin before being bottled. By the end of the 1800s, the company had amassed a stock of over 700,000 gallons of Jameson’s whiskey in their warehouses in huge barrels, according to the official Redbreast website.

It wasn’t until around 1903 that what would later become known as Redbreast came into existence. Gilbey’s, which had been renamed from W&A Gilbey, introduced a new whiskey labeled John Jameson & Son’s Castle “JJ Liqueur” Whiskey 12 Year Old, according to VinePair. Historians have noted that the bottle’s shape and labeling bore a striking resemblance to Redbreast, so it’s often considered the precursor to the now-famous Redbreast brand. The liquor used in this bottling was sourced from the same place where Jameson whiskey was formerly produced: the famous Bow Street Distillery in Smithfield, Dublin, per Master of Malt.

The first mention of the name “Redbreast” occurred in 1912 when Gilbey’s released the “Redbreast J.J. Liqueur Whiskey 12 Year Old.” The name was inspired by the Robin Redbreast bird and was suggested by Gilbey’s chairman, who happened to be an amateur birdwatcher. This bird has since become the symbol of the brand!

The Redbreast whiskey available today isn’t the same as the one produced a century ago. In 1985, Gilbey’s stopped making Redbreast whiskey, and in 1986, they sold the brand to Irish Distillers, a subsidiary of the French company Pernod Ricard. It wasn’t until 1991 that the brand made a comeback with a single 12-year-old version, which has since become its most famous and popular whiskey. As the brand gained popularity, it expanded its portfolio to include older whiskeys, ranging from 15 to 21 years old. Interestingly, Irish Distillers, the company that owns Redbreast, also owns the Jameson brand. So, when you choose either bottle, you’re buying from the same company!

However, despite this shared ownership, each brand maintains its unique identity and recipe, which you can taste in the distinct flavors. Redbreast is no longer just a re-packaged Jameson’s whiskey — it has become its own drink. The hallmark of Redbreast whiskey is that it’s crafted exclusively from pot-still whiskey. There are only a few single pot-still whiskey brands remaining, which is why Redbreast holds such a high price and prestigious reputation. In contrast, Jameson is a more conventional blend of both pot and column-distilled whiskey.

Despite their distinctly different production methods and flavor profiles, both of these whiskies have risen to prominence, not only within Ireland but also internationally as representatives of Irish whiskeys. Who would have thought that these two whiskies would share such an intriguing past?

Read the original article on Tasting Table.