Liquor-articles 2020

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All alcohol is crafted through the mechanism of fermentation, which involves feeding yeast with sugar. Wine is made from the sugar in grapes, mead utilizes honey, and whiskey deploys sugar from grains like barley, corn. Cesachaça and rum essentially use sugar cane. Depending on who you ask, rum and cachaça might belong to the same spirits category, however, many strongly insist on them being unique.

mead

mead

The reality might be a bit of a mixture. It would be more accurate to consider rum and cachaça as variants of the same theme, much like bourbon and scotch are both forms of whiskey. Although, that’s far from being the official understanding. There’s also a third type of beverage made from sugar cane that could potentially fit into this hypothetical rum family which is known as rhum agricole, but we’ll save that story for another day.

whiskeys

rhum agricole

The histories of both rum and cachaça intertwine at certain points before separately diverging and uniting later on. As the preferred beverage for tourists and pirates alike, it’s undeniable that rum is more widely recognized between the two spirits. Despite the fact that cachaça predates rum and is occasionally referred to as the Mother of Rum, without a doubt, cachaça has the distinction of being the first distilled spirit to have ever existed in South America.

Read more: 13 Liquors Your Home Bar Should Have

Somewhat surprisingly, cachaça (pronounced kah-shah-sah) is the third-most consumed spirit in the entire world, though most of us aren’t aware since 99% of consumption happens in Brazil. Made from fermented fresh sugar cane juice, cachaça is a hidden gem that’s quickly becoming Brazil’s best worst-kept secret. If you’ve heard of cachaça already, you’ve probably heard of the cocktail it’s most associated with – Brazil’s national drink, the Caipirinha. A Caipirinha is made by muddling lime wedges and some sugar with cachaça and topping it off with ice. For being so simple, the drink has no business tasting so good.

The origin of cachaça is a little less laissez-faire, given that it’s a direct outcome of the Portuguese sugar cane plantations that cropped up in the 1500s. There are a few variations on the origin story but it was either the slaves running the plantations who made the first cachaça from the excess foam that gathers when processing sugar cane into sugar or it was the Portuguese plantation owners who used their knowledge of Arabic distilling methods to make the spirit from their produce.

Either way, cachaça spent the first years of its life being a cheap alcohol favored by Brazilian slaves before becoming a popular drink enjoyed by all social classes by the 1700s. This dichotomy has continued to this day. In modern Brazil, there are plenty of cheap, mass-produced cachaças that counterbalance the expensive craft cachaças that only the wealthy can afford.

Similar to cachaça, rum was born out of colonial sugar plantations scattered throughout the Caribbean islands. The first written record of rum dates back to 1650, a full 100 years after cachaça had gotten its start further south. It would go on to play a pivotal role in American history, where it was enjoyed as a cheap alternative to more expensive luxuries like brandy and port. Whiskey overtook rum as the drink of choice only after Britain taxed molasses into obscurity in an effort to regain control over the American economy.

The original plan may have backfired, but the idea of a rum-infused America presents a fascinating alternative history. Presently, rum is categorized into distinct types. For instance, dark rum, the original and thickest variety, is a specialty of Jamaica and Barbados. The trend of producing light, golden, or clear rum came about in the 19th century, a style particularly notable in Cuban and Puerto Rican rums. More about rum types.

While it’s uncommon to find people enjoying rum on the rocks outside of the Caribbean, there exists a number of premium rums that are certainly worthy of the honor. More often than not, rum is mixed with another ingredient, demonstrated in cocktails like Rum & Coke or a Daiquiri. Rum however, truly shines in the sphere of tiki drinks, arguably the most impressive category of cocktails. In these delightful combos, dark and light rums often come together, giving rise to legendary mixed drinks like Donn Beach’s Zombie.

Despite rum and cachaça both chiefly comprising sugar cane, their manufacturing processes differ in usage. In order to appreciate this disparity, we must first comprehend the method by which sugar is created. Once harvested, sugar cane stalks are crushed to extract the juice, which is then boiled and spun to separate sugar crystals from contaminants, the latter known as molasses. Sugar producers repeat this process thrice, each time attaining increasingly dark molasses, until they are left with blackstrap molasses.

The production of Cachaça involves the fermentation of fresh sugar cane juice, with yeast added into the mix. Once fermentation is complete and the liquid is distilled, cachaça is obtained. The making of rum is more complex, due to fewer strict regulations in its production. Typically, rum is derived by fermenting and distilling molasses, though it can technically be made from fresh sugar cane juice as well, albeit atypical.

Using fresh sugar cane juice is a major reason why cachaça has such a bright, vegetal flavor profile whereas rum will often have the familiar thick sweetness of rich molasses. Lighter rums use a variety of tactics to lighten the palate (including filtration), but as a general overview, it’s useful to remember where these drinks come from.

Another major factor in the flavor differences is how these drinks are aged. A good chunk of the cachaça produced is unaged, essentially going straight from the still to the bottle. Cheaper cachaças, in particular, will take advantage of this. Some cachaça will be left to rest in stainless steel vats for about a year before being bottled which is said to soften the harsher edges. But what’s really unique about aged cachaça is that there are no restrictions on what kind of wood it can be aged in.

Most other spirits have specific types of wood they can use, such as new oak barrels for whiskey. Cachaça can be aged in oak, but many distilleries will use Brazil nut, araúva, amburana, jequitibá, balm, and many other locally sourced wood for barrels – each of which offers its own unique flavor profile to the mix. The choice of wood and how long the cachaça is aged will affect its color as well.

The vast majority of gold and dark rums are aged in used oak barrels, specifically old bourbon barrels. A requirement for making bourbon is that the barrels they age in must be new every time. Once the bourbon is finished, rum producers will buy the barrels and use them to age their products. It’s a common practice shared by other aged spirits, as well. Light rums don’t want the added color that used bourbon barrels impart so they’ll often be aged in stainless steel vats before being filtered.

Rum can be found all over the world, though its production naturally congregates around the tropical and subtropical regions where sugar cane grows. Caribbean islands like Jamaica, Haiti, and Cuba are some of the first to come to mind, but you can find excellent rums coming out of India, the Philippines, and Australia, as well. The global presence of rum helps explain why more people are familiar with it as a liquor category. Cachaça, on the other hand, is not a global phenomenon.

Much like other regionally-designated alcohols such as Champagne and Cognac, cachaça cannot be legally produced anywhere except Brazil. There are thousands of cachaça distilleries throughout the country, but only a handful are investing in the global distribution of their product, which explains why this spirit is not as well-known. Over the past few decades, this has begun to change. Cachaça distilleries with the means to tackle the problem are seeing a large, untapped market in the global economy and are beginning to turn their focus outside of Brazilian borders.

When cachaça first began selling in the United States, it was labeled as Brazilian rum – either out of convenience or through ignorance. It didn’t take long for Brazil to correct the mistake, but it could help explain the confusion surrounding these two spirits. These days, you’ll be hard-pressed to find a cocktail bar worth their salt that doesn’t have some cachaça on the shelf and we are already seeing innovative new cocktails based around the recently added spirit.

Read the original article on Tasting Table

X MUSE, pronounced ‘tenth muse’, is the first blended barley vodka inspired by the spirit making traditions of Scotland.

Considering the anticipated consumption of a massive 2.2 billion litres of vodka worldwide in 2024, vodka is undoubtedly a well-liked beverage. It is even considered to be the fourth most popular spirit in the world, following whiskey, China’s widely loved Baijiu, and an array of ever-popular liqueurs commonly found in local stores.

Within a market brimming with various drinks brands, it can be challenging to distinguish oneself. However, one company, based in Edinburgh, managing to do so is X MUSE. X MUSE is meticulous in crafting vodka and takes its blending to unprecedented peaks. Drawing inspiration from ancient traditions and elements from the art world, X MUSE produces an exquisite Scottish barley vodka, using only the finest ingredients.

Pronounced ‘tenth muse’, this is the first blended barley vodka that takes inspiration from Scotland’s spirit-making traditions. This rich history and knowledge base is utilized, in addition to employing new techniques to blend heritage barley and the purest water, to yield a vodka possessing the most profound character and qualities.

X MUSE is celebrated as the pioneer in shaping vodka blended from barley, carrying an air of symbolism and significance. The distinct taste originates from heritage varieties of barley cultivated within the UK, each distilled separately. Unlike common barley, these are venerated for their flavor as opposed to their yield. This unique blend makes the X MUSE an outstanding choice for straight-up sipping, or as a key component in cocktails and martinis.

X MUSE’s co-founder and artistic director, Vadim Grigoryan, shares his vision behind the brand. Exploring his 15-year career at Pernod Ricard, he dreamt of conceiving a brand that culturally enriches and respects its ingredients. He proposed to Robert Wilson, the brand’s co-founder and CEO, that focusing on the water – which comprises roughly 60% of most spirits – could significantly amplify the taste and overall perception of the spirit. Especially when the water originates from a pure, naturally exquisite source.

“Our team at Heriot-Watt University spent three years working closely with specialists to handpick two heritage varieties of barley, Plumage Archer and Maris Otter. These are appreciated specifically for their taste. After independent distillation, they are amalgamated in specific ratios to develop the smooth and complex flavour characteristic of X MUSE. Commitment to utilize only the finest British ingredients ensures each batch of X MUSE maintains consistent quality, though subtle flavour differences present a nod to the whimsical variation nature afford.” says Grigoryan.

The brand has extensively examined the roots and traditions of spirit-making, drawing inspiration from its alchemical roots yet remains future-oriented. Science and technology are adopted seamlessly when fulfilling their purpose. Though traditional vodka-making techniques create an inspirational backdrop for X MUSE, it doesn’t serve as an instruction manual. The company has critically evaluated these traditions and endeavored to be innovative, creative while incorporating cutting-edge distillation technologies.

Vadim notes: “We adopt a quiet innovation approach and reject the universally accepted conventions about our vodka production. We refuse to accept that vodka should be, by nature, colourless and odourless, essentially devoid of sensory experience. In our mind, it ought to be a spirit with a complex nose and taste.

“Realising this objective is not easy. Developing a vodka worthy of being sipped and savoured is the ultimate challenge for any spirit-maker. It can’t rely on botanical elements or be matured in oak barrels. The defining trait would be its standalone merits. Such is the character of X MUSE.”

Robert Wilson states: “X Muse’s inception is intrinsically linked to the very place that sparked off the inspiration – Jupiter Artland. This distinctive, special location, a haven for artistic initiative and peaceful reflection, where Art and Nature exist in symbiotic harmony, Jupiter Artland dictates the purpose and origin of the X MUSE brand.”

Situated at the crux of Jupiter Artland in Edinburgh is the ancient aquifer of Scotland’s Bonnington Estate. Enclosed by the sculptural earthworks and barrows of the land artist Charles Jencks, and dotted with numerous immaculate lakes, it is a place where the significance of water is revered and it serves as a tangible symbol of gratitude.

Visitors are invited to experience the unique magic of vodka tasting tours at the spiritual home of X MUSE, the X MUSE Temple. This immersive space, designed by Formafantasma, offers an intriguing exploration into how X MUSE Vodka is made, the roots of the brand, tastings and food pairings, inspiring cocktail recipes, and a shop for the award-winning vodka and its accessories.

Peter Smith, the brand ambassador for X MUSE Vodka, shares, “The very ethos and philosophy of X Muse are deeply rooted in the world of art. Combined with the spirit making traditions of Scotland, we blend two heritage barleys together to offer a flavor unlike any vodka you’ve ever tasted.

“At X Muse, we believe our vodka should look as good as it tastes. That’s why we focus on the smallest details, from the specific barley that we chosen after three years of research, to the feel of our bottle in your hand and the story on the back of our label. In line with our motto ‘Plura latent quam patent’, translating to ‘more is hidden than is spoken’, we strive to hide beauty and perfection in plain sight.”

xmusevodka.com

All imagery credit: X MUSE

Today commemorates the 75th anniversary of Newfoundland’s incorporation into Confederation, and a renowned traditional Newfoundland and Labrador band has debuted a new song in celebration of this milestone.

This past Saturday evening, Opera on the Avalon unveiled their most recent project, dubbed “75×75” in homage to the 75 years since the province became part of Canada.

The launch was highlighted by the release of a song named “1949”, penned by Amelia Curran and performed by Rum Ragged.

Rum Ragged’s Mark Manning shares that this has been a project in the making for several years.

He mentions that it was in 2021 when Curran shared the song. The opportunity with Opera on the Avalon arose, presenting the ideal chance to create a video that highlights the anniversary and its significance to inhabitants of Newfoundland, Labrador, and Canada.

Manning elaborates that the song is a narrative of the province’s past.

The leader of Rum Ragged expresses that it was a distinct honor to contribute to the narration of the 75 years of Confederation’s history.

He mentions that the opportunity to sing about the events that have transpired from that time to the present, events that persist daily, is something they are proud of achieving.

“Obviously no added sugar.” That phrase, printed on the box for Kylie Jenner’s new brand of canned vodka sodas, Sprinter, perplexed me. Obviously no added sugar? First of all, Ms. Jenner, do not assume you know what I am thinking. Being spoken to as if I am a child makes me irate; I worked hard for these forehead lines and dark circles! Sure, I may have a stunning, youthful glow despite them, but that doesn’t mean I deserve to be scolded for a conclusion I haven’t even made in the first place. I picked up this crate of eight canned vodka sodas two seconds ago, and already I’m getting a playful slap on the wrist? If it weren’t my job to taste these things, the box would’ve gone back on the shelf.

Alright, that’s a lie. I have been dying to get my hands on some Sprinters since Jenner announced the brand earlier this month. If there is one thing I’ve always admired about the Kardashian-Jenner oligarchs, it’s their keen eyes for branding. Whether the products they make are good is of…some concern to me, of course—look at the article you’re reading!—but I’m far more fascinated by how those things will be marketed. Take, for instance, Kim Kardashian’s SKIMS shapewear and undergarment brand: I don’t wear shapewear, but if I did, I’d be inclined to buy it from the woman who made a cheeky, irreverent ad about some of her bras having visibly protruding nipples.

I love the textured glass bottles of Kourtney Kardashian’s line of supplements and vitamins. I adore the fact that Khloé Kardashian had to incorporate her denim line (that is definitely not a money laundering front) into an ad she did for migraine pills. I worship the ghastly label of Kendall Jenner’s equally frightful tequila, simply because the design is so memorable. Whether the Kardashians and Jenners could be considered “artists” in the traditional sense is up for heavy debate, but they are certainly sculptors of their own relevancy. Fame is an art form, just like painting, music, or, well, I suppose even writing. I’ll have to delicately caress my reflection in a mirror to process that, but I’ll do it later.

J.Lo’s New High-End Cocktail Line Has Changed Me Forever

Sprinter is an excellent example of the Kardashian-Jenner knack for branding. Despite the apparent absence of added sugar, its appeal remains strong. This time, the appeal generated by the stunningly crafted Sprinter packaging is equally matched by the exquisite taste and texture of the cocktail itself, down to the very feel of the can. Contrary to 818 Tequila, Charter Harrison penned in an article for The Daily Beast’s Obsessed, a hyper sweet drink, Sprinter strikes a nice balance and is a pleasure to drink. Kendall, watch out, for your younger sister’s liquor might be hot on your heels. correctly noted

The top feature of Sprinter has nothing to do with its taste or look. The most ingenious approach by the team was to launch this drink promptly and extensively, ensuring availability to anyone eager to try upon its official release on March 21. This is not something that can be said for a certain pop star, whose delicious spritzes only recently arrived in New York, nearly nine months after their initial launch! A few taps on the official site’s store locator led me to a liquor store seven subway stops away. Little did they know how determined I was just to get a taste of Sprinter. delicious spritzes store locator

In store, it’s clear that the main distinction between sprinter and other canned cocktails is not its ingredients, boasting real fruit juice, premium vodka, sparkling water, and no added sugar, but its design. The packaging is sleek and vibrant, yet admirably straightforward. Each can has a set of pastel colors corresponding to its respective fruit flavor, complemented by bold, darker text from the same color family for easy identification, even from afar. It virtually glows in the dark! The “I” in “Sprinter” is punctuated by a shooting star, giving the product a unique symbol to distinguish it from the competition.

The branding, once again, is outstanding. I’d much prefer this to any White Claw variant, which I find distasteful. It’s just a matter of personal taste! While I appreciate visual aspects, I am also drawn to quality construction.

An eight-pack of Sprinter doesn’t run cheap.

Speaking of the Big Claw, which still keeps its satanic grip over twentysomethings all over the world, let’s compare the two brands on a base level before we get into taste. Your average eight-pack of White Claws, either vodka sodas or the standard spiked seltzers (which, here’s a flash, are basically the same thing), will run you somewhere between $15 and $20, depending on where you live. Sprinter is priced about the same, but the eight-pack I bought cost me about $25 before tax. That’s not exactly cheap, but there’s no accounting for taste, and you will look 16 times hotter holding a Sprinter than you will gripping a White Claw. Both the White Claw vodka sodas and the Sprinters are 100 calories each and 4.5% alcohol by volume, so you might as well choose the one that will make other people feel bad about themselves while you sip mysteriously in the corner of a party, making them say, “Who’s that girl/boy/really stylish Weimaraner?”

As for the taste, Sprinter has the Claws beat there too. The brand’s first wave of flavors includes black cherry, lime, peach, and grapefruit—pretty standard stuff in the realm of canned cocktails. I tried the peach first, and was immediately shot back in time and had my spine cracked against a concrete wall, recalling the dark ages spent consuming Bud Lite Peach-A-Ritas at the age of 20. The scent profile is nearly identical, but the taste of the Sprinter is, expectedly, far more subtle than the malt liquor sludge that shaved a few years off my life. The drink is peachy, but not insistently so. It’s hard to make a decent flavored beverage out of any stone fruits, so to drink this without retching is already a point in Jenner’s favor.

Next up were the lime and the grapefruit. The lime is one of the best of the bunch, just acidic enough to avoid becoming cloying. Lime is, excuse my pun, low-hanging fruit when it comes to beverages: It’s one of the easiest flavors to get right. But unlike a White Claw, you can really taste the real lime juice in the Sprinter. My best palate comparison for this brand would be to Spindrift sparkling waters, which are also made with real juice and obviously no added sugar. I was, however, not so taken with the grapefruit Sprinter. Grapefruit is one of my very favorite foods—I love things that are so sour and acidic that they feel punishing—so I’m highly critical. But the juice-to-vodka-to-water ratio is slightly off, leaving it with a basic, forgettable flavor.

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Finally, there’s the black cherry Sprinter, which I just brewed this morning at 11 a.m. after realizing I had neglected it the previous night. Don’t be alarmed: I had a single sip and stored the remainder in my refrigerator! Black cherry is the primary White Claw flavor, and Sprinter seems to have outshone their competition. This version is tangy, mildly sweet, and features a clear cherry flavor that doesn’t cling to your palate like artificial cherry additives, reminding of a cough syrup. Compared to the much loved, famous White Claw variety, which I find artificial and dull, Sprinter undoubtedly triumphs.

Despite my fondness for Sprinter, I am even more captivated by its packaging. The phrase ‘sprint to the good times’ is printed on the rear of the can, which feels somewhat unsuitable for an alcoholic beverage—even a low-alcohol one! Yet, I can overlook this due to the engaging description below it. “Meet Sprinter: a spirited and fruity combination of real fruit juice, high-grade vodka, and carbonated water,” as mentioned on the can. It seems that Kylie Jenner and the Sprinter team need not follow AP style conventions, hence the lower case “A” following the colon. “Your new main squeeze. The perfect company for your fun moments. Your go-to drink for every occasion.”

Our beloved Coleman with his selection of Sprinter cans.

Maybe I’m an easy mark, and perhaps the Kardashian-Jenner family is wickedly good at keeping their talons stuck in my spleen, but I find that utterly delightful. It’s saucy and brash! Suddenly, “obviously no added sugar” makes a little more sense. It’s a playful rib, not a harsh chide. Sprinter is silly and unserious; it sort of has to be as a Kylie Jenner passion project. At least she knows exactly what people want from America’s royal family, which is to be in on the joke. Crafting a tasty drink is nice, but doing it with a little self-awareness will shoot you into the stratosphere, and Jenner has crafted her shooting star-branded beverage for the ride.

Read more at The Daily Beast.

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Whiskey

Virginia’s oldest distillery, A. Smith Bowman, is releasing a new whiskey next month and if you want to try it you’ll need to sign up for the distillery’s lottery.

This week the distillery launched the Abraham Bowman Oak Series, a new set of experimental whiskeys that are joining the Abraham Bowman Limited Edition Collection.

The Abraham Bowman collection of experimental limited-edition whiskies began in 2010 with the launch of Abraham Bowman Rye Whiskey. Since then, the distillery has released 22 different experimental whiskies. This particular series explores cask maturation in different oak varietals from around the world as well as the effect charring within the barrel has on the flavor of a whiskey.

The series is kicking off with a whiskey aged in French Oak. The distillery says that the whiskey is made from an award-winning mash bill and blends together liquid that was aged in French Oak barrels both with and without char.

Abraham Bowman Oak Series: French Oak

“These barrels sat for an extended period of time to maximize the differences among them,” said Head Distiller David Bock. “Once blended together, the vanilla from the no-char barrels helps balance out the pepper notes from the charred barrels, creating a dynamic and delicious blend. We are very pleased with the final result.”

The whiskey is bottled at 100 proof and has a nose of cherry and caramel, with sweet vanilla and spice on the palate from the barrel. The whiskey finishes with flavors of cinnamon and apple.

“French Oak is teaching us that experimenting with wood can bring some exciting nuances to the flavor profile of a distillate,” said Bock. “As the upcoming Oak Series releases continue to age, we are excited to explore what will come next in the Abraham Bowman collection.”

If you’re interested in giving the whiskey a try for yourself, you’ll need to enter a lottery. A. Smith Bowman will be holding a lottery for bottles starting April 4 that runs until April 11th. Anyone nationwide is welcome to enter the lottery; however, if you win you’ll need to visit the distillery in person to make the purchase within three weeks.

Winners will be selected at random on April 15, 2024, and notified via email. Each 750ml bottle will be sold for $99.99, excluding state taxes and fees.

Welcome back to FTW’s Beverage of the Week series. Here, we primarily focus on documenting and reviewing various beers, although we also include any beverage that pairs well with sports. Indeed, even cookie dough whiskey.

Hence, a notable stratification exists within hard seltzers and canned cocktails. There isn’t a real low-class option, save for Twisted Tea, which has a less than favorable taste! Nonetheless, there is a tier beyond the likes of White Claws and High Noons. This includes something slightly more luxurious, resonating particularly with audiences who desire more than the typical ‘no laws when you’re drinking Claws’ options.

For Vosa, the unique selling point is a higher-end variety of canned cocktail. It’s a crafted beverage that offers ‘the finer things,’ which happens to be the brand’s genuine slogan. However, given the stiff competition, especially from brands like Melograno and Spirited Hive, I feel that this is a rather crowded marketplace. This is evident when you consider Melograno’s stunningly designed cans which appeal more to the sophisticated drinkers than any wording on Vosa’s label possibly could.

Consequently, Vosa will need to differentiate itself by offering a taste that surpasses your average vodka-based beverage. Let’s find out if there’s something particularly refreshing about it.

The light effervescence bubbles to the surface as you pour, allowing for a scent that somewhat represents the advertised pineapple, yet predominantly reveals the vodka constituting the seven percent ABV. The pineapple flavor plays a more notable role upon initial tasting.

The flavor profile leans towards sweet rather than tart, fully embodying those elements that establish pineapple as an excellent, yet sometimes overlooked mixer. Essentially, it’s a juice that seemingly diminishes the presence of the alcohol within, particularly if the spirit is a neutral one like vodka. That’s exactly what we observe here; the effervescence lightly breaks up the sweetness, and no alcoholic heat accompanies the IPA-level of alcohol.

This results in a beverage that’s extremely palatable, leaving behind just a slight burp after a few gulps. You’ll detect a bit more of the vodka if you’re sipping directly from the can, but when poured into a glass, it tastes more akin to a flavorful, potent, yet sweet hard seltzer rather than a craft cocktail. This is meant as a praise. For a drink with a high ABV line, Vosa’s High Line Pineapple is remarkably easy to drink.

The scent is more invigorating than that of pineapple. It’s akin to a fresh, clean citrus that resembles a pleasant cleaning solution. Which, even though it may sound like mild commendation, I assure you is quite the positive.

The robustness of the pineapple High Line cocktail, in my opinion, can be attributed to the wonderful way pineapple melds with vodka. The lemon variant is equally impressive, imparting a citrusy sweet and sour taste that beautifully complements a strong alcoholic mix, only subtly hinting at the underlying spirit. While the vodka presence is noticeable, it never overwhelms, promoting a delightful drinking experience.

I hesitate to use ‘crushable’ as it implies certain notions; however, I must assert that these are among the most palatable high-alcohol-content canned cocktails I’ve come across. Although heavier on calorie count at 190 per drink compared to 110 caloric vodka waters, the tradeoff for the taste and experience is absolutely worth it.

Opening the can releases a veritable burst of refreshing fruitiness. The liquid flows out resembling tinted water with nary a bubble insight.

Despite the enticing pineapple aroma, the initial sip is surprisingly heavier on the spirit. The vodka taste hits you first before being balanced out by the acidic sweetness of the pineapple. Although enjoyable, it’s slightly disappointing considering the flavor richness of the other high-alcohol High Line variants.

If you’re partial to vodka, this product will suit your tastes. If you’re not, you might still find it drinkable. It boasts the appeal of a low-calorie slim can, with a flavor portrait that aligns more closely with the milder taste of a White Claw, but doesn’t quite match the superior offerings from the Vosa range.

On this occasion, the lemon component seems to blend more harmoniously with the vodka. It’s a little unexpected, especially considering the success of other pineapple-vodka mixtures – but it works.

As a cocktail, it’s acceptable yet unexciting. There’s a slight citrus note and the tartness of the lemon cleanses the palate, possibly too well, as it unfortunately reminds me a bit of a cleaning product. Notwithstanding, it’s drinkable.

For reference, I usually liken whatever I’m drinking to a standard cheap beer – in this case, Hamm’s, a reliable option from the land of sky-blue waters. The pertinent question is: would I choose to drink Vosa instead of a cold can of Hamm’s on a typical day?

The High Line, indeed. It conveys a stronger and more robust flavor, positioning it as a superior choice and igniting my regret for not sampling the cherry and peach variants.

At the end of the day, Vosa’s canned cocktails are agreeable but not uniquely different from other products on the market. A decade ago, it may have been considered groundbreaking. Now, it’s simply another addition to an extensive lineup of quality beverages that can provide mild inebriation with a dash of taste.

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As the whiskey industry in Ireland continues to grow and diversify, so too does the interest in its potential culinary applications. With over 40 distilleries currently experimenting with different methods of distillation, blending, and cask styles, whiskey’s role in food pairing has become even more intriguing. The American market is also seeing a surge in demand for high-quality sipping whiskies, aside from the ever-popular Jameson’s. It has been said that the triple distillation process used in many of Ireland’s whiskies produces a smooth, easily palatable style that lends itself well to the culinary arts. Below are the insights and anecdotal experiences of some of the country’s leading chefs and distillers on this topic.

Damien Grey, who is the head chef at The Liath in Dublin, says

Grey and the team at the two-Michelin-starred The Liath have fully embraced the potential of Irish whiskey, viewing it not just an important aspect of Ireland’s history, but also as a crucial ingredient in what Grey calls “a new expression of Irish cuisine.” This new cuisine showcases unique ingredients sourced from all over Ireland. At The Liath, the dining experience often starts with their own spin on a whiskey sour, which is served as part of a dish called Tuś. In Gaelic, Tuś means “beginning” or “start,” and the dish aims to introduce diners to the five key taste characteristics: bitter, sour, salty, umami, and sweet. It’s not your typical whiskey sour, though. “We use a 10-year-old cask-strength Irish whiskey from Egan’s, which has been aged in American oak. The whiskey is then served as a jello shot,” explains Grey.

Grey, who spent his early years in Australia, insists that when incorporating Irish whiskey into dishes, it’s important to pay more attention to the secondary and tertiary flavors instead of the primary ones. Using this approach, various subtle flavors can be captured and paired. For instance, Grey finds that peated whiskey pairs well with chocolate, cheese, and cured meats; while lighter whiskey styles tend to go well with fish and white meats dishes. One of his favorite combinations is L’Etivaz cheese with smoked beer onions, kale, olive oil, dried leeks, paired with a 23-year-old single malt that has been aged in a Brunello di Montalcino 2014 barrel. “This pairing is truly special. To fully appreciate it, one must first understand the intricacies of the whiskey. But once that bond is made, the resulting experience is nothing short of breathtaking,” Grey affirms.

One of the delightful offerings at The Liath, which underwent a transformation during the Covid lockdown, sealing a contemporary look and winning a second star in 2022, is an authentic pairing of a peaty Irish whiskey with chocolate. “We conclude the menu with five confections profiled into the five basic tastes. The Umami taste is embodied by chocolate truffles, for which we use the Egan’s Endeavour, a triple distilled single malt of cask strength.” This whiskey seized Double Gold at the 2023 San Francisco Wine and Spirits Awards and is employed to enrich the dessert with the stark and earthy savoury tones; capturing the real essence of Ireland and its modern cuisine that is deeply rooted in its history.

Pattrick Guilbaud

Over the last 40 years at the helm of Restaurant Patrick Guilbaud, Patrick Guilbaud has witnessed a significant evolution in Ireland’s dining scene. He brought the classic French culinary art to Dublin in 1981, earned a star in 1989, and another in 1996. He recalls the initial struggle when many couldn’t comprehend their unique approach, but over the years, through changing gastronomic trends, the restaurant persists in upholding its two stars in its majestic Georgian townhouse adjacent to the five-star Merrion Hotel.

Today, the restaurant takes pride in its product-led approach, celebrating local ingredients, including whiskey. As a Frenchman, Patrick has a special liking for farmyard cheeses and considers them as an integral part of the escalating whiskey choices. Patrick recommends, ‘a delicious way to conclude your meal could be a flavorful pairing of a creamy blue cheese like Cashel Blue or Young Buck, with a gentle whiskey finished in a sherry cask, such as Yellow Spot 12 Year Old or Bushmills 10 Year Old.’

Another Guilbaud favourite is richly flavoured barbecue alongside rich sauces. For this, a lightly pleated Connamaragh whiskey ticks the boxes. “Its full flavours enhance the smoky aspects of the savoury, barbecued meats”. Deserts provide a strong opportunity to play with a whiskey pairing (you’ll note the recurring theme throughout) and he “loves pairing the restaurant’s contemporary dark chocolate tart with bourbon vanilla ice cream and a Teeling Brabazon whiskey, “which really accentuates the chocolate with nice oaky notes.”

John Kelly of the Lady Helen Restaurant at Mount Juliet Estate

The Mount Juliet Estate houses John Kelly at the Lady Helen where he has served outstanding modern Irish cuisine in a 260-year-old country manor since he joined in 2011. Kelly was raised in Kilkenny, and went on to train under Patrick Gilbaud in Dublin, before returning to his origins and earning a Michelin star in 2013.

He draws his inspiration for the menus from seasonality and the availability of quality local produce, preferring to focus on a small number of ingredients. “We source high end products and we add one or two items to the plate, and that’s it. If you use more than that you dilute the ingredient, and also create confusion for the chef and customer.” Kelly believes the essence and taste will be lost in over complication. “Our motto at the Lady Helen is ‘keep it simple and do it well’”. As such, he’s more cautious on the involvement of whiskey in his menus, but is happy to experiment and push the boundaries when it makes sense.

Despite the whiskey industry’s interest in experimenting with food pairings, Kelly shares that whiskey isn’t typically seen as a pairing beverage due to its nature. Nonetheless, whiskey’s unique flavor spectrum and aroma notes can result in strongly-flavored whiskeys that finely complement meat and game dishes. While whiskey traditionally acts as a digestif, Kelly suggests that the diversity and adaptability of Irish whiskey can be utilized to curate unique culinary creations.

With a focus on harmony and pureness in his creations, Kelly places immense importance on every ingredient chosen. A recent dish suggestion incorporated the delicate tones of Waterford Whiskey Sheestown Kilkenny Single Farm Edition, innovating a usual St. Patrick’s Day menu item. He shared, “Substituting the conventional lamb with Irish venison in a traditional Irish Stew and bolstering it with a rich berry like the blackcurrant creates an amazing match with the whiskey, adding depth and a subtle sweetness.”

Renowned Chef and Terre Founder Vincent Crepel,

Originating from the Pyrenees, Vincent Crepel moved to Spain’s Basque region, where he started his career as a chef de partie at the three-Michelin star Arzak in San Sebastián. He gained additional culinary expertise in Singapore under the guidance of André Chiang. His experiences abroad influenced his cooking style, and today, he is celebrated for his fusion of contemporary French cuisine with Asian influences in Ireland.

Crepel earned his inaugural Michelin star mere months post launching Terre, aligning his approach as ingredient-centric. Nestled within the Manor House of the Castlemartyr resort, the restaurant’s menu is deeply influenced by Crepel’s profound appreciation for locally sourced produce. “The emerald fields of Ireland and its majestic coastline captivated me from the outset, solidifying a bond with this land and its occupants.” Indeed, establishing in Cork almost necessitates the endorsement of Irish Whiskey, especially given its proximity to Middleton distillery, a world-renowned name.

He imparts a smoky undertone to the caviar with Red Breast Barrels handpicked from Midleton, amalgamating the strong, smoky essence of the barrel with the rich, unique notes of Kristal caviar, raising the taste to unprecedented peaks. “Caviar, owing to its supreme quality, is difficult to enhance. Consequently, instead of smoking it directly, which might impact its fine texture, we envelop our caviar in kelp that has previously been smoked in Red Breast whiskey barrels, imparting an additional flavour layer to the caviar, transforming it into an exclusive and extraordinary dish for us.”

Mickael Viljanen

Landing in Ireland in 2000, Mickael Viljanen first worked at the Tannery prior to a five-year tenure at Gregan’s Castle. Following his move to the Greenhouse in 2012, he bagged his maiden Michelin star in 2015, adding another star to his portfolio in 2019. His dream to venture on his own became a reality in the shape of a business collaboration with Ross Lewis, the veteran owner of Chapter One, who has since then withdrawn from culinary responsibilities, welcoming Viljanen to take his place.

The restaurant, situated on the northern bank of the River Liffey, features a private dining area known as the Middletown Room, paying homage to Jameson’s premier offering. This room contains the only collection in the world of every Midleton vintage for glass sampling. Fittingly, the restaurant, Chapter One, is in the former home of a Jameson’s distiller, imbuing it with a rich whiskey heritage.

While the tasting menu doesn’t emphasize pairings, Chef Viljanen acknowledges the frequent use of whiskey in their dishes. “Whiskey often features in our sweets and small pastries, particularly in various forms with strong caramel notes, often complemented with chocolate,” says Viljanen. The main dishes are no exception, with whiskey often paired with seasonal game, used in marinades and sauces, especially with hare and grouse. A notable whiskey moment at Chapter One is the arrival of the coffee cart. “The presentation of our Irish coffee trolley, where we flambe the drinks tableside using Jamesons, is a special highlight.

Sommelier Scott White, known for his work at Michelin-starred D’Olier Street, honed his skills at the respected Aimsir in County Kildare. According to White, Irish whiskey traditionally features delightful notes of orchard fruits, caramelized apple, and quince, topped off with the spice notes from American oak, which lends hints of toasty hay and toffee. His preferred pairing is Middleton Very Rare 2023 served with aged beef tartare, garnished with raw button mushrooms, sweet pickled onions, beef fat potato crisps, cep powder, and truffle. This combination enhances the earthy tones of both the food and the whiskey. “The pairing enhances and mellows the oak and the rich orchard fruits, matching the richness of the beef and potato,” shares White.

When discussing McConnell’s 5 year sherry finish, Barry Mageean from McConnell’s Distillery Operations in Belfast describes the whiskey as being filled with festive fruit flavors and a notably distinct vanilla musk. He suggests that it is the perfect drink for the colder months as it is both enjoyable and satisfying. He also enjoys combining this whiskey with desert and whiskey soaked pear on crushed meringue, stating that macerating pears in the sherry cask finish enhances the winter fruit notes in the whiskey, making the pair complementary, vibrant, and comforting.

Mark Newton, head of brand at the Waterford Distillery, suggests a classic chessboard paired with ‘The Cuvée’ as their favorite menu pairing. This drink is a blend of 25 Waterford single malts, with each originating from a separate farm, enhancing its complexity. This combination works incredibly well due to the whiskey’s barley-forward profile, the enticing aromas of an artisan bakery, and its exquisite mouthfeel. The distillery also recommends their organic whiskey, ‘Gaia’, which pairs nicely with smoked Gubbean from County Cork. This pairing is favorable as the whiskey offers delicious notes of roasted hazelnut that contrasts perfectly with the smoked cheese.

If you’ve been experimenting with mixed drinks at your personal bar, it’s worth considering adding a classic frothy whiskey sour to your cocktail list. Dating back to at least 1862, this is one of the earliest cocktail recipes still in circulation. The whiskey sour, with its many variations, offers a fantastic baseline for those wanting to further their bartending skills or impress friends at the next mixer.

You can make whiskey sours by first shaking the required ingredients without ice in a cocktail shaker. Following this, you add ice, shake it again, then strain the mixture into your serving glass. This technique not only merges the ingredients but also builds a foaminess intrinsic to the whiskey sour. The shaking process creates the trademark ultra-smooth texture of this cocktail. Ice is a welcome addition to the shaker for texture but avoid over dilution by stray ice bits in the final cocktail. Drinks like whiskey sours are typically strained twice for this very reason, ensuring fruit pieces or errant ice are excluded.

Read More: 13 Essential Liquors for Your Home Bar

Even beginners will find it challenging to mess up a whiskey sour, but mastering the basics will surely delight you and your friends. Try your hand at the fundamental recipe before adventuring into special variations like the orange liqueur-infused fancy sour, or the New York sour crowned with a float of red wine. Some whiskey sour recipes even incorporate egg whites for an added lush consistency. Whatever recipe you opt for, always remember to double-strain your cocktail. Excess ice can gradually alter the taste the longer it sits in a glass. Here’s to enjoying consistent flavor from the first refreshing sip to the finishing swallow.

Keep in mind that the double-straining technique doesn’t apply only to whiskey sour recipes. Pieces of muddled fruit and freshly squeezed citrus are excellent flavor enhancers for many drinks made at home, but added ingredients can result in unwanted floaters that end up in your cocktail glass, a less-than-ideal aesthetic for the smoothest cocktails. Take the extra effort and double-strain your concoctions, and your drink-mixing game will be instantly up-leveled.

Read the original article on Tasting Table

by: Sarah Szilagy

Posted: Mar 29, 2024 / 06:30 AM EDT

Updated: Mar 28, 2024 / 10:03 PM EDT

COLUMBUS, Ohio (WCMH) – A Columbus-area distillery has been accused of diluting Ohio State University’s brand with its Buckeyes-themed vodka.

Ohio State is contesting the trademark application of Noble Cut Distillery for its VOHIO vodka. The university claims the vodka’s use of “VOHIO” and colors associated with Ohio State misleadingly suggest a connection between the vodka and the university. The opposition filed by the university with the U.S. Patent and Trademark Office, points out the distillery’s social media posts and the vodka label’s colors that “unmistakably point to Ohio State.”

Noble Cut Distillery, established in 2014 in Gahanna, has been selling VOHIO vodka since at least September 2021, according to their trademark application. In response to this application, Ohio State asserted on March 11 that its own “Ohio State” trademark, granted in 1981 and in use since 1878, carries precedence.

The university also maintains the priority of licensed uses of its marks by approved third-party sellers. These marks include “Buckeyes,” “OSU,” “Ohio Stadium,” and expressions popular with fans such as “OH-IO,” “O-HI-O,” and “O-H-I-O.” The university insists that the “V” in VOHIO does not adequately differentiate the vodka from Ohio State.

According to the opposition filing, “The element most likely to be remembered by consumers in such mark is the well-known and identifiable term ‘OHIO.'”

Noble Cut Distillery declined to provide comment.

Given the extensive diversity and categories of products featuring licensed Ohio State trademarks, like beer koozies and shot glasses displaying the Buckeyes logo, the university argues that any logical consumer would assume that VOHIO vodka is likewise affiliated with Ohio State. The university also contends that Noble Cut Distillery’s marketing for the vodka indirectly suggests such an association.

In various Instagram posts, Noble Cut displays VOHIO vodka next to officially licensed Ohio State merchandise, including Ohio State-emblazoned plastic cups and an Ohio State cooler. They also link the vodka to Ohio State football matches. Several captions on the posts make reference to Ohio State game day, encouraging fans to enjoy VOHIO vodka at pre-game tailgates.

In an Instagram post made in September 2023, which was included in Ohio State’s objection filing, Noble Cut exhibits a banner from a football tailgate event. The banner includes an image of its VOHIO vodka placed next to a football and a Buckeyes necklace. It displays the words, “Tailgate Vodka Made in Ohio.”

The design of the VOHIO label is criticized by Ohio State due to its similarities with the Buckeyes football uniform’s signature athletic stripe pattern.

Ohio State spokesperson Chris Booker has stated that each year, the university’s trademark and licensing program generates around $17 million. Hence, protecting the brand and trademarks is critical.

Booker further stated that these assets are of great value and contribute to their fundamental academic mission which includes teaching and research.

Noble Cut has had success in getting similar vodka marks trademarked using the same “V” theme. In November 2023, they received trademarks for “VOPENN” and “VOTENN”, using them to market vodka bottles coloured like Penn State University and the University of Tennessee respectively. There was no opposition to these trademark applications from either university.

Noble Cut originally had until April 20 to respond to Ohio State’s opposition, but on Thursday, it requested a 60-day pause in court proceedings because it has entered into settlement negotiations with the university. Proceedings will resume May 28.

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

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Sofia Deleon has launched her own rum, Tenango, after being inspired by her great-grandmother.

A Philadelphia entrepreneur has taken her great-grandmother’s legacy of making moonshine and created her own rum company.

Sofia Deleon, of El Merkury restaurants, just launched Tenango Rum earlier this year. Born and raised in Guatamala City before coming to the United States in 2012, Deleon always heard stories about her great-grandmother in the 1920s. “My tatarabuela used to make cusha, which is a Guatamalan version of moonshine that’s made with corn and sugarcane,” Deleon says. “I thought it was very inspiring, and it led me to follow in her footsteps.”

So Deleon says she decided that for her next entrepreneurial venture, she decided to investigate rum. “Growing up in Guatamala, I saw a disconnect between how Americans see rum and how the rest of the world sees rum,” Deleon says. “Most Americans associate with super sweet, hangover-prone tiki drinks that come with an umbrella that they’re most likely drinking on vacation.”

But rum, she says, can be so much, much more. “I want to reshape that perception of rum,” Deleon says.

Tenango is a 100 percent, single source rum, and it is crafted at a Guatamalan distillery. Made with grade A molasses on a column still using a traditional, Spanish method, it is aged in American white oak barrels.

The depth of the flavor, she says, distinguishes it from other rums, but its packaging is also distinctive.

“When I went back home and embarked on this rum journey, I wanted my product to extend beyond a great liquid,” Deleon says. “My larger goal was to give back and represent Guatemala in the best way.”

“To me, nothing says Guatemala more than the colorful weavings found all over the country so I thought ‘How can I best incorporate them in my bottle?’” she adds.

Driven by this thought, Deleon mobilized a cooperative of Mayan ladies, who manually make each cover for every bottle. “Observing a label that says ‘handmade,’ is one thing but to actually see it being weaved on a foot loom is truly enchanting,” she states. “The first time I saw the process first-hand, I was determined to keep this art form alive through my product.”

Deleon’s connection to one of these women transpired through her father, a resident of Guatemala. “He succeeded in establishing the needed trust for this project to flourish,” she narrates.

Subsequently, Deleon collaborated with a local designer renowned for his work with conventional tejidos or Guatemalan fabric. “We certainly went through numerous iterations prior to achieving the perfect fit for the bottle,” she gives voice to her experience.

Deleon expresses her fondness for enjoying Tenango pure, especially during her post-work relaxation, but also loves it in cocktails. “At a restaurant, I’m particularly excited to taste the various spirit-forward recipes crafted by bartenders,” she shares. “The Carajillo happens to be one of my favorites for dessert as the coffee tones beautifully complement those of the rum.”

Currently being distributed in Pennsylvania and New Jersey, Tenango, priced at $49.99 per bottle, has future expansion plans as per Deleon. “My intention behind creating Tenango was similar to El Merkury. I wanted a superior representation of Guatemala, an exceptional place with abundant offerings, which is often negatively portrayed in the media,” she conveys.