Liquor-articles 1864

Prosperous Vodka from Cape Verde, Africa wins big at the 2023 International Wine and Spirits Competition…

Each year in London, some of the most seasoned palates in the alcohol industry come together to sample through thousands of liquid entries from across the globe. The event is called the International Wine and Spirits Competition and the annual results, when published, can make or break a brand.

We’ve continually reported on IWSC winners across the various subcategories of whisky: scotch, Irish, bourbon, rye. But now it’s time to look at what those judges had to say of the vodka space. Because there’s one release in particular that was quite unexpected.

The bottle in question is Prosperous Vodka, crafted by the Kriol Distillery. What makes it so noteworthy? Well, for starters it earned an incredible score of 99 out of 100. That’s enough to set it apart as not only the highest rated vodka at the competition, but also one of the highest rated spirits across all categories. No entry received a perfect 100, and only 10 expressions in total matched it at 99 points.

Significantly, the point of origin of Prosperous makes it unique. It is a product by Kriol Distillery, located just on the outskirts of Praia – the capital of Cabo Verde. Those familiar with geography would recognize this as a small island country situated approximately 350 miles from the west coast of Africa. But it’s rare to find those who associate this region with premium vodka.

It’s about time we altered that perception. The judges at IWSC vouch for the extraordinary spirits produced in this part of the world. Consider the lavish acclaim showered upon Prosperous:

“The aroma of bread is quite attractive. The palate enjoys a hint of heat from the spice, balanced nicely with a satisfactory grain foundation. It has a pleasant texture and is quite a delight to drink.”

Undoubtedly, these detailed tasting notes challenge the general consensus that labels this style of spirit as “flavorless”. What sets Prosperous apart is that it is distilled from a unique type of wheat, imparting a certain soft creaminess and the captivating aroma of bread. In contrast, renowned American vodka brands like Smirnoff and Tito’s are all made from corn derivatives.

From a legal perspective, vodka can be produced from virtually any component. It’s crucial to bear this in mind when browsing your local liquor store’s shelves. It is not necessary that exceptional instances originate from traditionally recognized regions like Eastern Europe, where climates are colder.

Surprisingly, world-class vodka can be found in bottles from all corners of the world—ranging from Japan to Southern Argentina. And indeed, from unlikely tropical destinations such as Cabo Verde.

Finding Prosperous in the US isn’t particularly cumbersome. It has a fairly vast distribution here. It can be easily identified on shelves with its representation of the mountainous landscape of its home country, depicted in blue. It retails for approximately $35, making it an excellent base for a vodka martini.

Keep an eye out for more winners from the annual IWSC competition, which will be announcing its 2024 rankings later this spring.

Ruins of the Cidade Velha, a fortified Portugese citadel on the island of Santiago, where Portugese …[+] colonists docked in 1460. The city was called Ribeira Grande (the Big Valley). Former capital and origin of Cape Verdian history, the town lies 12 km from Praia, in an oasis protected by the Saint Filipe fortress. (Photo by michel Setboun/Corbis via Getty Images)

Not to be confused with ginger beer, ginger ale is a classic element for a whiskey mixed drink. Ginger ale is commonly sweeter and more subtle than ginger beer, although it retains that noticeable ginger kick we appreciate. Creating mixed drinks is straightforward – you only combine the spirit and mixer. But with just these two elements, the quality of what you use is important. A lot of bars, particularly dive bars, will opt for ginger ale as the drink mixer when you request a whiskey ginger but note that cocktail bars often produce their own ginger mixer on-premises, which contains a stronger, spicier flavor profile. It’s always a good idea to ask your bartender what they utilize.

Ginger ale’s robust flavor can easily mask a low-grade whiskey, which is why well whiskey is a favored choice in bars. However, if you’re creating a drink at home or aiming to indulge in something slightly superior, you should consider which facet of the whiskey ginger you enjoy the most. If you prefer the strong spice and sharp ginger bite, opt for a rye whiskey. Conversely, if you’re not a fan of powerful flavors and appreciate when the ginger zest remains subtle, it would be wise to accentuate the softer notes of the drink with a bourbon. This advice comes from an experienced bartender who’s tasted numerous whiskey gingers and assisted countless bar-goers to discover their ideal blend.

Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients

Before we discuss specific whiskey brands, it’s necessary to clarify that a low to mid-range whiskey will suffice for a whiskey ginger. It’s your finances, and you can spend them as you wish, but if you’re investing in an expensive, high-quality whiskey only to mix it with ginger ale, you may not be making the best use of your resources. For those seeking to fully harness the intricate flavors of a whiskey ginger, a rye whiskey is an excellent choice — but don’t just settle for any rye whiskey.

Two rye whiskeys instantly spring to mind. High West Double Rye! is a beautiful creation hailing from Park City, Utah. It masterfully strikes a balance of strong spice without the sensation of pouring a pepper grinder onto your palate. Redemption Rye serves as a tribute to the pre-Prohibition era before bourbon became the reigning whiskey type in America. It shines distinctly yet is tempered enough that it blends extremely well in cocktails.

Bourbon enthusiasts, your choice should not make you feel as if you’re consuming syrup, but it should hold its own charm. Four Roses Straight Bourbon offers a complex finish that introduces notes of toffee and vanilla for a satisfying balance. A notch above is Michter’s Bourbon, revealing a slightly nutty flavor while maintaining the vanilla undertone. With either choice, you are veering away from the assertiveness of ginger and rye into a concoction that smoothly caresses the taste buds.

Check out the original article on Tasting Table.

Blacklion Vodka, an award-winning British vodka made from rare sheep’s milk, is finally crossing the pond to sell at American distilleries.

So where will the spirit celebrate its U.S. launch? Hotel Covington in Northern Kentucky.

The brand’s founders, and the sheep themselves, will make their way to Covington on Saturday to celebrate the European vodka brand opening its first U.S. farm and distillery in nearby Paris, Kentucky. They hope to have them both open either later this year or in 2025.

Blacklion Vodka, created by sheep farmers Tim and Tanya Spittle, uses milk from Black Lion dairy sheep, which the Spittles cross-breed from traditional Cotswold Lions sheep and the farm’s flock of Valais Blacknose.

“The climate and the landscape (in Paris, Kentucky) very much mimics (the Spittles’) home in the UK in the Cotswolds of England … when they think about bringing over and breeding their Black Lion sheep, it makes a lot of sense to have that same sort of atmosphere,” Susanna Kalnes, a PR executive affiliated with the brand’s U.S. launch, said.

The event at Hotel Covington is closed to the public.

Tim and Tanya ran their family sheep farm in the Cotswolds of England for several years before experimenting with spirits.

“Sheaf House Farm, which Tim’s mum and dad bought over 50 years ago, would simply never survive today as a small Cotswold sheep farm if we didn’t also try new things,” Tanya wrote on the brand’s website.

The vodka is derived from the sugar-rich whey that is a by-product left over from processing sheep’s milk cheese. This was once simply cast aside as waste, as stated on the brand’s website.

The remaining whey, combined with spring water sourced from the Cotswolds, undergoes a process of fermentation, triple distillation, and triple filtration. This results in a smooth spirit that is described as subtly sweet with hints of caramel toffee, as reported by Forbes.

The entire process spans across two years.

In 2021, the couple premiered their sheep-milk vodka in the United Kingdom and across Europe. The drink received significant recognition as they were awarded the Launch Design Bronze and Presentation Gold at the 2022 World Vodka Awards. They also bagged the title of 2022 Diversification Farmer of the Year.

They have already brought sheep embryos over to the region to begin breeding the rare Black Lion sheep, which are going to be born in the next couple of months, Kalnes said.

The brand started accepting pre-orders on its website, blacklionvodka.com, Thursday, Jan. 18. Orders will be sent to the designated address within two weeks.

The vodka is becoming available at various U.S. retailers, including the 21c Museum Hotel in Lexington, Kentucky, and various other bars in the city, according to The Lexington Herald-Leader. To stay updated, sign up for the brand’s Friend of the Flock newsletter on its website.

This article originally appeared on Cincinnati Enquirer: Blacklion Vodka, made from sheep’s milk, to launch in US

Making a home-cooked meal while drinking rum is common—a sweet and smoky taste on your palette before a freshly sauteed chicken or a creamy pasta is every foodie’s dream. Make your time in the kitchen more exciting by cooking with rum. You can add some oomph to your meals and make anything from pasta to cheesecake.

You can cook with other types of alcohol, but rum specifically pairs nicely with meats to tone down their potent flavor, with sweets to enhance their tastiness. It can be useful in deglazing pans — deglazing is a fancy way of cleaning pans when you hate doing dishes, using alcohol on hot pans releases stuck bits of food, helping to create a gravy to pour over the meat you cooked. From marinating meals to making boozy desserts, here are several ways to bring some liquid courage into your kitchen.

Read more: 13 Liquors Your Home Bar Should Have

Your drink order says a lot about you; in this case, it says you’re ready to make your next rum-infused dish. When you order a rum and coke from your local bar, take note of what ingredients the bartender uses — the spicy kick of rum couples with the sweetness of coke to balance out the salt and tartness in your savory dishes. So, instead of drinking that rum and coke, season your food with it.

If you prefer a beverage other than rum and coke, that’s perfectly fine. Rum alone can marinate your meal in a way that won’t overwhelm it with alcohol. The alcohol dissipates while cooking, but not entirely. However, you won’t be intoxicated from your marinade. Rum marination involves blending it with ingredients like soy sauce, olive oil, cinnamon, garlic, honey, etc.—embrace sweet, smoky flavors that blend well with the sweet notes from the rum distillation and fermentation processes.

Based on a study by the United States Department of Agriculture, you probably won’t completely burn the alcohol—it retains 40% of it after simmering for 15 minutes. Burning off the alcohol can optimally pair your rum flavor with your chosen meat. No matter your preference for light or dark rum, “the flavor can intensify or lighten once the alcohol is completely evaporated,” says Angel Roque, executive chef at Cuba Libre Restaurant & Rum Bar, in an interview with Liquor.com. (Interesting fact: Cuba Libres are much akin to rum and cokes, the only difference is that Cuba Libres contain lime juice, whereas it is often only a garnish in rum and cokes.)

Pairing your rum with an appropriate dish is vital, especially after the alcohol has evaporated. Light rums (commonly in pina coladas) perform excellently with seafood because of their sweetness and lightness on the palate, adding a subtle alcoholic touch to your meal. A light rum-infused butter shrimp or scallop dish will show you how a lighter rum can enhance your seafood dishes once you’ve burned off all the alcohol.

Darker rums are an excellent choice for grilling or roasting meats. The depth and caramel undertones pair well with the nutty, gamey flavors of a delicious steak or lamb rack, and the rum’s smoky essence perfectly complements the charred nuances of the dish.

Rum isn’t solely for cooking… you have the option to bake with it as well! Ranging from cookies to pound cake to bread pudding, rum is a bountiful option for satisfying your sweet cravings. Indulge in a mojito cupcake that gives a punch of tangy sweetness, or go for a classic chocolate rum cake, doused in warm rum for nostalgic vibes. You have infinite possibilities to infuse rum in your desserts.

Spiced rums integrate perfectly well with sweet dishes — this specific rum adds that pleasant cosy touch you need to round off your meal. Dessert is widely believed to be the highlight of any meal — and incorporating booze into your baking will provide additional flavour and can alter your baked goods consistency. Rum instils nutty and vanilla flavours into your desserts, although caution is advised — any alcohol you introduce into a baked item has acidity that could destabilize the structure of your creation. The implication of this is if you are baking a layered cake and add excess rum, it could end up in a less firm stacked delight. Rum is most effective if considered as an extract (like vanilla extract) that enhances any straightforward dessert of choice.

To create a delightful dessert following a barbecue, consider using rum to caramelise bananas. Develop a rum butter by combining butter, rum, and your choice of spices; for those with a sweet tooth, consider integrating sugar, cinnamon, and honey. When the butter attains your desired consistency, split your bananas in two lengthwise and drape or spread the butter on the fruit, allowing the flavours to soak in. Put the bananas on a grill with the cut side facing down and char them to seal in the flavour. In your kitchen, attempt slow-cooker bananas foster, allowing the bananas to cook on a low setting for roughly an hour in a slow cooker. Serve the caramelised bananas with ice cream for a refreshing side, and add your customizable toppings — common additions for bananas foster are walnuts and coconut.

If potassium isn’t appealing to you, try spicing up apple turnovers with some spiced rum. This sweet, warm, flaky pastry is an excellent remedy for winter chills. All you need to do is place your apples in a pan, sauté them with butter, sugar, cinnamon, and nutmeg then add any of your favourite spices to personalise the recipe. For a tangy flavour, add some lemon juice then pour the spiced rum for a caramel taste. Adding the rum to your glaze for that extra flair will result in a delightful, crisp pastry with a sweet, spicy glaze and a delicious caramelised filling, the perfect dessert.

If you’re a fan of any Gordon Ramsay cooking show, you’ll be familiar with the technique of flambéing. This method of cooking with fire can seem intimidating, but it’s a tradition that goes back to 1951 with the rise in popularity of bananas foster. Over the years chefs have flambéed a variety of dishes, including desserts, meats, and even cocktails. Using rum for flambéing can add a special touch to your cooking.

 Learn more about the history of flambéing.

The basis of flambéing is to douse your food or drink in an alcoholic liquour, such as rum, and ignite it by tilting the dish slightly towards the flame. This gives your dish a distinctive caramel-like flavor and a pleasing char simultaneously. Bananas foster, Baked Alaska, and steaks are all commonly flambéed dishes. However, flambéing doesn’t have to be a nerve-racking experience, if you have the proper equipment and correct measurements, you can flambé your food safely. Having your ingredients pre-measured is a good habit to establish in the kitchen, as it keeps you organized and focused on the task at hand.

Sauces are vital in every meal we eat, whether that’s in a fast food restaurant or at home. Compliment the smoky flavors of rum with the sweetness of guava to create a delectable guava and habanero rum sauce. Try incorporating some spicy ingredients such as sriracha or curry powder, adding a touch of acidity such as lemon juice or vinegar for a pop of flavor, and finally some milder ingredients like tomato paste and olive oil for balance. The result is a versatile sauce you can spread on burgers or even use for dipping.

Rum sauce can also make an excellent marinade. You can brush it onto meats like steak, ribs, or lamb chops for rich, robust flavor. If guava isn’t your thing, why not experiment with coconut paired with rum to create a unique sweetness. You might enjoy Hector Rivera’s spicy coconut and rum ribs. Hector Rivera is a member of the Grilling and Smoking Society of Puerto Rico and this dish is a hit amongst his family and friends. Even without a recipe, you can craft delicious sauces by combining rum with ingredients like pineapple juice and mustard for a tart flavor, or red pepper flakes and chili sauce for a spicy kick.

This winter, consider whipping up a boozy soup for a cozy dinner. Make good use of the deglazing technique, which can come in handy after sautéing vegetables. Use rum to dissolve any bits of food stuck to the pan. Adding some chicken or vegetable stock and letting the mixture thicken will result in a hearty and creamy vegetable soup. For an extra layer of flavor and creaminess, infuse your soup with a coconut rum, such as Malibu.

If you’re looking to experiment with intriguing cultural dishes, put your spin on a traditional Jamaican recipe known as goat water. This thin soup is a crowd-pleaser at special events, including weddings. Its rich taste comes from a combination of goat meat, potatoes, and hot peppers. Don’t be afraid to mix in your favorite vegetables and adjust the spiciness to your preference. A splash of rum contributes depth, enhancing the sweet and spicy flavors of the bell peppers. The sweet undertone of the rum enhances the soup’s complexity.

Never underestimate the power of a hearty breakfast. Try soaking your brioche in a rum-infused egg mixture before grilling it to make French toast. To prepare the “rum-infused” egg wash, whisk some eggs with a splash of milk for creaminess (especially if you intend to scramble them) and a bit of rum. Elevate the fruitiness of this dish with coconut rum. A touch of cinnamon is essential to achieving that classic French toast flavor.

Rum can also do wonders for French toast when you’re using a grill or griddle. It aids the caramelization of the bread, resulting in a splendid char that seals in the sweetness. Try mixing some rum with your maple syrup for an unexpected breakfast twist. Simply stir in a bit of rum into the syrup until well combined. Along with your rum-infused egg wash, this concoction will contribute a unique sweetness and smokiness to your French toast, promising a delightful start to your day.

Crème brûlée is often described as one of the most challenging desserts to prepare due to its crisp caramelized sugar top layer. However, beneath this layer, it’s essentially custard. Once your custard is baked and set, sprinkle a spoonful of white sugar on top and use either your oven’s broiler setting or a handheld torch to achieve a golden brown crisp coating. What makes crème brûlée so enjoyable is cracking the top layer with your spoon, the sound of the shattering sugar leading to the sweet taste of vanilla custard underneath.

For those who relish a challenge in the kitchen, attempt to combine crème brûlée with a traditional beverage, eggnog. This pairing creates a fusion of classic dessert with a classic drink. Eggnog is a popular Christmas beverage comprising eggs, sugar, milk, heavy cream, and vanilla extract, enjoyed since the 1700s. People often enjoyed it with a splash of rum for warmth. Crafting eggnog crème brûlée is quite straightforward since the base ingredients of both are fairly similar, except for the addition of rum to give this dessert a holiday-inspired twist.

Any celebration with cupcakes or doughnuts is bound to be enjoyable. These individual treats are usually the first to leave the dessert table, and when spiked with a dash of rum, they are even more irresistible. Many alcoholic desserts draw inspiration from popular cocktails, like the piña colada cupcakes. This recipe incorporates rum, coconut extract, and cream of coconut. Those looking to innovate can substitute regular rum with coconut rum for a refreshing twist. Adding rum to the batter ensures that the cupcakes are liquor-infused throughout, while a splash in the frosting further intensifies the flavor.

For those who prefer doughnuts, rum-infused doughnuts might serve as an exciting alternative. Doughnuts are common party foods, and when paired with the sweet and creamy RumChata liqueur, they can turn into a unique delicacy. By combining the consistency of RumChata, which comprises rum, cream, cinnamon, vanilla, and sugar, with chocolate and bananas, you can create a rich and indulgent rum-infused doughnut that’s sure to please.

Deeply rooted in American history, Joe Froggers are the perfect way to bring a slice of the past and the kick of rum into your kitchen. These simple-looking cookies are rife with history and complex flavors, thanks to ingredients like molasses and rum, both integral during America’s time as the 13 Colonies. It’s believed that these cookies gained popularity through Lucretia Brown, the wife of an African-American Revolutionary War veteran, who prepared them in an iron skillet. While the origins of the name remain mysterious, it’s universally accepted that Joe Froggers are made by combining sweet and spicy ingredients. The smoky taste of rum, followed by its sweet aftertaste, definitely makes the cut.

Joe Froggers incorporate a bit of rum for that historical touch. Dark rum is typically used for its bold flavors. Additionally, rum was known to possess preservative qualities, ensuring the cookies would last during lengthy war times and sea voyages. Hot water, rum, and molasses are the basic ingredients of a Joe Frogger recipe. Although traditionally pan-fried, it’s now common to bake these cookies instead. You could personalize history by adding sugar, nutmeg, ginger, or other popular baking spices to enhance your cookies.

If you are a New Yorker, bread pudding might be a beloved dessert. But even if you’re not in New York or prefer to stay in, rum can be used to whip up a delectable bread pudding. This dessert is a creative way to use stale bread, which is combined with a custard mix (usually made from milk, sugar, cinnamon, and vanilla extract) and baked to attain the perfect balance of sweetness and creaminess. Raisins are often added to bread pudding, making rum an excellent additional ingredient to elevate your bread pudding, and recreate the classic rum-raisin flavor.

You should cut the bread into cubes before pouring the custard mix over it. It might initially feel like you’re ending up with too wet and soggy bread, but post-baking, you’ll get a firm delight, akin to sponge cake. Before you toss in the raisins, soaking them in rum can infuse them with that intense rum flavor without the burn typically associated with it. If raisins are not your thing, go ahead and use any other fruit – dried cherries, for example, are a great replacement. Moreover, a mix of fruit like bananas and cherries can work magic, especially when rum is added to enhance their fruity flavors. A dollop of these on your bread pudding can make it even more fantastic.

Read the original article on Tasting Table.

For all you whiskey fans, there’s a man who is just as enthusiastic about the history of Tennessee’s spirit.

Fox News correspondent Jeff Paul has the latest on speeding from Los Angeles, CA

An Oklahoma father allegedly fled the scene after crashing his car into a street sign last week, leaving his injured wife and children – including his 16-year-old, who succumbed to her injuries – behind in the wreck. 

Elliott Binney, 41, had two black eyes and a busted lip in his Tulsa County Jail mugshot, taken several hours after the Jan. 11 rollover crash. 

The Bixby Police Department responded to the scene around 9:20 p.m., and transported Binney’s wife and two elementary school-aged children to a hospital to treat their injuries, 2 News reported. 

ESCAPED OKLAHOMA INMATE BACK IN CUSTODY AFTER ‘WALKING AWAY’ FROM PRISON, OFFICIALS SAY

Elliott Binney was charged with leaving the scene of a collision resulting in death, first-degree manslaughter and passing a vehicle in a no-passing zone, according to online records. He bonded out of Tulsa County Jail after posting a $102,100 bond, the records indicate.

It seems Shelby Binney was not buckled up when the family’s SUV met with an accident, and consequently, was ejected from the vehicle upon the collision. Police informed the media that she was pronounced dead in a hospital later the same day.

Strangely, Binney was missing from the accident spot. His wife, who was still present there, informed the police that they had been engaged in an argument just before the crash occurred.

The arrest and booking report disclosed that a bottle of vodka and several pill bottles with their labels torn off were discovered in Binney’s vehicle, according to a report by 2 News. The report goes on to state that the father confessed to buying the liquor earlier that night and had drunk from it repeatedly prior to the accident.

But by the time he was apprehended the next morning, it was too late to test Binney’s blood alcohol content, police told 2 News. The father would later claim that an oil slick caused him to skid and run off the road, Fox 23 reported.

FLORIDA CANCER SURVIVOR, 9, KILLED AFTER CRAWLING UNDER SCHOOL BUS

High school sophomore Shelby Binney, 16, was not wearing a seat belt at the time of the crash. She was thrown from the vehicle upon impact on Thursday and pronounced dead in an area hospital later that night.

Police tracked him down to Checotah, about 50 miles away, the morning after the crash. Binney initially fled on foot, they believe, before getting into a second vehicle to further distance himself from the crash.

“He walked to a family-owned business and retrieved a vehicle. We were able to track this vehicle electronically and ultimately made an arrest in the case,” Bixby Police Chief Todd Blish told FOX23.

The arrest report made public that a vodka bottle and pill containers with erased labels were found in the second vehicle, which was a gray pickup truck. These were discovered when Binney was caught, according to the news.

Shelby, in a photo with her father, who now faces manslaughter charges related to her demise, was a high school sophomore. Her cheerleading gym noted her in a tribute post as “a radiant presence in the gym, a diligent athlete, and the most supportive team member you could wish for.” (Source: Elliott Binney/Facebook)

A witness whose identity wasn’t disclosed informed 2 News about seeing a bewildered man standing outside the crashed SUV that night. When the witness requested the man to sit down and inquired if anyone got hurt in the accident, the perplexed man fled from the scene, the witness recollected.

Previously, onlookers reportedly observed Binney driving at approximately 70 mph and passing cars unlawfully, informed the police.

Binney was charged with leaving the scene of a collision resulting in death, first-degree manslaughter and passing a vehicle in a no-passing zone, according to online records, which showed he was released from Tulsa County Jail after posting $102,100 bond.

Binney has an extensive history of reckless driving and hit-and-runs, according to records obtained on the Oklahoma State Courts Network, including previous DUIs and three previous charges for leaving the scene of an accident that were dismissed in 2010 and 2016. 

MISSING MONTANA MOTHER’S BOYFRIEND FOUND LIVING WITH BODY: COPS

He was also previously convicted on larceny from a retailer and assault with a dangerous weapon charges in 2002, records show. 

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Shelby Binney was a sophomore and cheerleader at Bixby High School, and was remembered as a “bright light” with a “heart of gold” in a social media post from her cheerleading gym. 

Both her mother and Binney shared memorial photos of their daughter on their respective Facebook profiles.

Christina Coulter is a U.S. and World reporter for Fox News Digital. Email story tips to christina.coulter@fox.com.

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Barrel Riot Wines, as the name implies, is out to shake things up in the wine sector.

This wine production company, located in Poway, sets itself apart by offering unconventional wines seasoned with the tastes of rum, bourbon, and tequila.

At the 2020 San Diego International Wine & Spirits Competition, two of its wines received awards: the golden Tequila Barrel-Aged Orange Muscat and the silver Bourbon Barrel-Aged Cabernet Sauvignon.

“I’ve created all my wines to add a little more excitement in a sector that’s maintained its traditions for thousands of years,” says Dan Lipsky, the 50-year-old owner of Barrel Riot Wines, who gets his grapes from Temecula, Warner Springs, and Napa Valley.

“I’m not a farmer and I have no aspiration to become one,” he asserted. “I’m definitely not one of those wine enthusiasts who dream of retirement in a vineyard, looking after grapes. I more lean towards innovation, keen to craft unique and enjoyable products that allure drink lovers outside the circle of traditional wine consumers.”

He drew an analogy between his venture and the craft beer industry, particularly brewers who age their beer in barrels that once held bourbon or other spirits.

The home-brewer points out his target audience to be bourbon, scotch, whiskey, tequila, rum, and beer drinkers whom he hopes to familiarize with his wine product.

Lipsky allows his wines to mature approximately three to six months in barrels that were earlier used to mature bourbon, rum, or tequila.

Four years ago, when the production started, barrels were provided by Cutwater Spirits in San Diego. However, when Cutwater ceased to supply, he switched to importing barrels from the East Coast, Tennessee, and Kentucky. His tequila barrels are directly sourced from Tequila, located in the state of Jalisco, Mexico.

Some part of the aging process occurs in his residence on Midland Road, while other wines mature in Warner Springs, situated east of Temecula, he remarked.

According to Lipsky, Barrel Riot Wines is one of the scant companies in the sector concentrating on rum-, tequila- and bourbon-enhanced wines. The firm boasts a selection of 16 wines, such as Tequila Barrel-Aged Zinfandel, Spirit Barrel-Aged Merlot, Bourbon Barrel-Aged Cabernet Sauvignon, and Rum Barrel-Aged Grenache.

He accomplished a significant achievement the previous year when Total Wine & More, the wholesaler, consented to vend his Tequila Barrel-Aged Orange Muscat. This varietal is currently distributed in 22 locations across Southern California, he noted.

Several Barrel Riot wines are also sold at Smokin’ J’s BBQ, which has a location in Poway on Midland Road.

Smokin’ J’s BBQ co-owner Josh George said two of his restaurants, in Poway and downtown San Diego, sell Barrel Riot’s wines in 200 milliliter bottles for $15 and 750 milliliter bottles for $45. The larger bottles include the Orange Muscat, Cabernet Sauvignon, Red Zinfandel and a red blend, and the smaller bottles are available in most of Barrel Riot’s varieties.

George expressed his appreciation for the unique aging process and how the wines pair perfectly with their signature barbecue meals. He also mentioned his desire to support fellow businesses in Poway.

According to George, the demand for the wines has been increasingly on a surge, notably in the Poway area.

“We appreciate the uniqueness of our restaurant’s offerings,” he stated. “Not only does it help us stand out from the crowd, but it also complements our food perfectly.”

The wine is also available for purchase at the Welk Resort’s farmers market in Escondido on Mondays, and at the farmers market in Old Poway Park on Saturdays.

Lipsky, a resident of Poway since 2014, used to work in the tech sector, but left it due to the lack of physical activity. He took some of the skills he had acquired in software development and software configuration management and applied them to his newfound interest in winemaking.

When he started taking winemaking seriously, he collaborated with Mission Cellars, an urban winery and tasting room located on Midland Road. Although their partnership ended, Lipsky continued to refine his distillation process.

“I do not add any fortification to the wines. Distilled beverages such as rum, bourbon, or tequila are not included in my process,” he reported. “I merely take advantage of barrels that have previously aged alcohol. The essence of the wood infuses the wine, generating the unique flavor.”

The exclusive outdoor tasting room of Barrel Riot, situated at the residence of Lipsky and his spouse, April Lipsky, is located at Midland Road’s 13625. Reservations are mandatory to utilize this space, complete with free fire pits and music, through the BarrelRiot.com website, states Lipsky.

The tasting patio, accommodating roughly 100 guests, has served as a Casino Night fundraiser location for the Poway wrestling team, and as an introductory venue for the Poway Chamber of Commerce’s nonprofit gathering, according to Lipsky.

While simultaneously supporting local community events and advocating for his venture, Lipsky is passionate about recounting his tale of innovation.

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Whiskey lovers who splurge over $100 for a bottle have had it easy. The most recent record-breaking bid for a sought-after super-premium spirit stands at $2.8 million for a bottle of rare Irish whiskey.

The Craft Irish Whiskey Co. reports the sale of a bottle of The Emerald Isle triple-distilled Irish single malt whiskey for $2.8 million to American whiskey collector Mike Daley. This beats the price tag on the former record holder, a bottle of The Macallan 1926, which sold for $2.7 million in an auction conducted by Sotheby’s in November 2023.

Daley, an aficionado with thousands of bottles of Irish and American whiskies, as well as Scotch, identifies Irish whiskey as the future. “Irish is the future of whiskey. I’m thrilled to be part of it, not just as a collector, but primarily as a drinker,” he proclaimed in a statement in a press release about the sale.

See the list of dozens of products being recalled due to salmonella concerns

The Emerald Isle Irish whiskey, aged for three glamorous decades in various barrels, features an exceptional packaging set. The package comprises a charming walnut case cradling the whiskey bottle, a decanter, a set of tulip-shaped sipping glasses, a singular Fabergé egg, a wristwatch, whiskey stones, and two exquisite Cohiba cigars. This package is among only seven sets produced by the distiller.

While some would argue that the extravagant packaging led to the whiskey’s soaring price, the distiller suggests that the same applied for the previous holder of the record. Its value significantly escalated due to a label specially designed by the Italian artist Valerio Adami, according toa press release by The Craft Irish Whiskey Co.

“A monumental achievement for my business,” remarked Jay Bradley, the founder and CEO of The Craft Irish Whiskey Co. He launched the company with a vision to reinstate Irish whiskey as the most coveted luxury spirit and revive Ireland’s status for creating the world’s best whiskeys. With this accomplishment, Bradley believes the company has made commendable progress towards their vision after only six years. He eagerly anticipates revealing what else The Craft Irish Whiskey Co. has to offer to its customers and competitors.

In conversation withFood & Wine, Daley stated that “the rebirth of Irish whiskey is relatively new, so I feel like I’m getting in on the ground floor.” This multi-millionaire proudly displays large portions of his collection at his grand Bucks County, Pennsylvania estate. Nevertheless, some of the collection also finds a home at his beach house in Delaware.

“Luxury scotch, to me, is already a crowded type of market,” Daley he said. “But we’re only just starting to see luxury Irish make a name for itself. I guarantee you that in the years to come, it will get to where scotch is today.”

If you don’t have a few million to drop on Irish whiskey, The Craft Irish Whiskey Co. has an upcoming release of The Donn, “a dynamically aged single malt brimming with dark chocolate, prune, and cinnamon notes, which is expected to retail for about $200, according to Food & Wine.

And if you fancy some swank scotch in special packaging, there’s Dewar’s Double Double 37-year-old set, (priced at $1,687.99 on ReserveBar), which comes with a pair of Baccarat crystal tumblers. The Scotch whisky has been aged four times and matured in Oloroso sherry casks previously used for aging Aultmore Single Malt.

Follow Mike Snider on @mikesnider & mikegsnider.

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This article originally appeared on USA TODAY: Most expensive whiskey: $2.8 million for Emerald Isle Irish whiskey

Barrel Riot Wines, as suggested by its name, has the objective to cause a significant change in the wine market.

Located in Poway, this wine manufacturer achieves its aim by creating unconventional wines imbued with the distinctive zest and aroma of rum, bourbon, and tequila.

In the 2020 San Diego International Wine & Spirits Challenge, it gained critical acclaim for its exquisite Tequila Barrel-Aged Orange Muscat, which won the Gold, and the Bourbon Barrel-Aged Cabernet Sauvignon that secured a Silver.

“All the wines I create aim to inject a bit more excitement into an industry that has largely remained conventional for centuries,” says Dan Lipsky, the 50-year-old owner of Barrel Riot Wines. The grapes for his wines are sourced from some of the most renowned vineyards in Temecula, Warner Springs, and Napa Valley.

“I’m not a farmer and I have no desire to be a farmer,” he said. “I’m definitely not one of those wine guys that wants to retire on a vineyard and take care of grapes. I’m more cutting-edge, wanting to create unique, fun products that will entice other drinkers than traditional wine drinkers.”

He compared his enterprise to the craft beer industry and brewers who age their beer in barrels that once contained bourbon or other spirits.

The home-brewer says his target market is bourbon, scotch, whiskey, tequila, rum and beer drinkers, who he wants to introduce to the wine product.

Lipsky ages his wines for roughly three to six months in barrels that were formerly used to age bourbon, rum or tequila.

Four years ago, at the start of production, barrels were obtained from Cutwater Spirits in San Diego. However, when Cutwater ceased their supply, barrels began being imported from the East Coast, Tennessee, and Kentucky. Tequila barrels are sourced directly from Tequila, Mexico, specifically in the state of Jalisco.

A portion of the aging process happens at his residence on Midland Road, while other wines are aged in Warner Springs, positioned to the east of Temecula.

Lipsky states that Barrel Riot Wines is among a select few companies in the sector that are primarily dedicated to rum-, tequila-, and bourbon-enhanced wines. Their product list includes 16 wines, such as Tequila Barrel-Aged Zinfandel, Spirit Barrel-Aged Merlot, Bourbon Barrel-Aged Cabernet Sauvignon, and Rum Barrel-Aged Grenache.

Last year concluded with a significant achievement when Total Wine & More, a wholesaler, consented to market his Tequila Barrel-Aged Orange Muscat. This varietal is currently distributed to 22 locations in Southern California.

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<p>Several Barrel Riot wines are also sold at Smokin’ J’s BBQ, which has a location in Poway on Midland Road.</p>
<p>Smokin’ J’s BBQ co-owner Josh George said two of his restaurants, in Poway and downtown San Diego, sell Barrel Riot’s wines in 200 milliliter bottles for $15 and 750 milliliter bottles for $45. The larger bottles include the Orange Muscat, Cabernet Sauvignon, Red Zinfandel and a red blend, and the smaller bottles are available in most of Barrel Riot’s varieties.</p>
<p>George said he likes the uniqueness of the aging process, and the wines pair nicely with the barbecue meals they serve. He also thought it would be nice to support another Poway business, he said.</p>
<p>Demand for the wines is starting to pick up steam, especially in Poway, George added.</p>

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“It’s a unique offering for a restaurant, which we really like,” he said. “It helps differentiate ourselves and it helps that it goes along nicely with the food.”

The wine is also sold at the Farmers Market at Welk Resort in Escondido on Mondays and at the Poway Farmers Market Saturdays near Old Poway Park.

Lipsky, a Poway resident since 2014, worked in the tech industry until he got burned out from sitting in front of a computer all day. He began to take some of the skills he used in software development while working in software configuration management and applied them to his winemaking craft.

When his dabbling turned serious, he began partnering with Mission Cellars urban winery and tasting room, also on Midland Road. Although the partnership fizzled, Lipsky continued to hone his spirit aging process.

“I don’t fortify the wines. I don’t pour any rum, bourbon or tequila in the wine,” he said. “I simply use barrels that have aged alcohol before. The flavor of the wood seeps into the wine and creates that flavor.”

Barrel Riot’s private outdoor tasting room at the home of Lipsky and his wife, April Lipsky, is at 13625 Midland Road. Reservations are required through the BarrelRiot.com website to use the outdoor space with complimentary firepits and music, Lipsky said.

The tasting patio, which can fit about 100 people, has been used as a Casino Night fundraiser for the Poway wrestling team and as a meet-and-greet venue for the Poway Chamber of Commerce’s nonprofit meeting, Lipsky said.

Along with supporting community events and promoting his business, Lipsky is eager to share his story of disruption.

“Even the logo on the bottles shows a little bit of a story of how the barrels were created,” he said. “The logo has a barrel with flames coming out. That’s how they prepare the spirit barrels. Before they put a spirit in the barrel they char the inside of the barrel. It looks like a barrel with flames coming out of it.”

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It feels like it was just yesterday that we reported on the most expensive bottle of whiskey ever sold at auction. Well, just like that the record’s been broken, but the whiskey in question might surprise you: It’s a bottle of Irish single malt that comes with a Faberge egg.

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Typically, the bottles of whiskey (or whisky, most of the time) that sell for millions at auction are single malt scotch, and the most recent earth-shattering sale was a bottle of The Macallan 1926. This 60-year-old whisky became the most expensive ever sold when the hammer dropped at a Sotheby’s auction in November when someone paid $2.7 million for it. But last week came news that whiskey collector Mike Daley purchased The Craft Irish Whiskey Co.’s The Emerald Isle set for $100,000 more, setting a new record at $2.8 million.

So what makes this whiskey so special? The actual liquid itself sounds kind of standard, at least in the ultra-premium category. It’s a triple-distilled, 30-year-old Irish single malt whiskey aged in bourbon and sherry casks, something you could find from Bushmills for about $2,000 instead of $2 million. But The Craft Irish Whiskey Co. is known for its luxury packaging and exclusivity, and both apply here. Just seven sets of this particular whiskey were released, and each bottle comes inside a walnut case that has a Faberge egg with an emerald inside, a custom Faberge timepiece, and a couple of Cohiba cigars from Cuba.

According to Daley, who made his money by investing in hyaluronic acid, Irish whiskey is the future of whiskey overall. “The rebirth of Irish whiskey is relatively new, so I feel like I’m getting in on the ground floor,” he said in a statement. “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. I guarantee you that in the years to come, it will get to where scotch is today.”

As for The Craft Irish Whiskey Co., founder Jay Bradley’s goal was always to make Irish whiskey a luxury category, and this brings that vision one step closer to realization. You probably won’t find another Emerald Isle set for sale at the moment, but The Brollach single malt set is now available for pre-order from ReserveBar for just under eight grand.

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