Liquor-articles 1933

Bulleit is the most recent prominent U.S. whiskey brand to introduce an American single malt, a category expected to get its own legal definition soon. This new whiskey is acceptable, but the most informative aspect about this launch is it gives more evidence that craft distilleries keep pioneering this potential category.

Diageo-owned Bulleit has faced some negative publicity in recent years. In 2017, founder Tom Bulleit was pushed out due to a controversy, and the brand was sued by former blender Eboni Major for discrimination in 2022 (the lawsuit was dismissed, and Major now owns her own whiskey brand named Dread River). Regarding the actual whiskey, Bulleit’s bourbon comes from an undisclosed source (Four Roses is rumored to have made it at one time, and possibly still does), and the rye is produced at MGP in Indiana. Massive success has followed the brand since it started in 1987, partly due to its vintage-looking bottles and importantly, the good quality of its reasonably priced whiskey. Bulleit might not be the first choice for serious whiskey enthusiasts, but the people prefer it and that certainly matters.

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So where was this new American single malt produced? According to a rep for the brand, not at Bulleit’s two Kentucky distilleries which haven’t been operating long enough, but contractual obligations prevent them from disclosing the source. We do have some details: The whiskey is made from a mashbill of 100 percent malted barley and aged in new charred American oak barrels for about four years. If that sounds similar to James B. Beam Distilling Co.’s Clermont Steep and Jack Daniel’s single malt, that’s because it is. It seems that legacy distilleries are choosing to age single malt in the same way they do bourbon—in new charred oak barrels—although Jack gave its expression a very long sherry cask finish.

The resulting whiskey, while obviously made from a completely different mashbill, ends up still kind of tasting like bourbon after spending years in virgin charred oak during Kentucky’s hot summers and cold winters. That is the case here. This is a decent if unremarkable whiskey, with pleasant notes of vanilla, caramel, brown sugar, oak, and a hint of malt on the palate, but it does not stand out from bourbon in the way that other American single malts do.

Perhaps this isn’t negative; it might even be the intended outcome. However, when contrasting this whiskey with the single malts aged in diverse barrel types (both new and used) emerging from distilleries such as Westland, Westward, Hood River Distillers, Charbay, and even Stranahan’s (predominantly utilizing new charred oak), it can seem like a lost chance. The legal description of American single malt will likely not prescribe the employment of new wood because the majority of distilleries do not desire this. They see this as an opportunity to establish a unique section distinctly unlike both scotch and bourbon. Yet, the established distillers in Kentucky and Tennessee appear to favor maturing American single malt in the same manner as bourbon—which is logical, considering their barrel inventory and know-how.

There isn’t a correct or incorrect response here, but Bulleit’s novel American single malt whiskey does exemplify a style, notion, and mindset that underscores the distinction between the large distilleries and the craft operations, a lot of which have been manufacturing single malt for over ten years now. It’s not a poor endeavor or shoddily crafted item, yet it simply doesn’t meet the standard other distilleries are attaining in the American single malt world.

100: Worthy of trading your first-born for

95 – 99: In the Pantheon: A trophy for the cabinet

90 – 94 Great: An excited nod from friends when you pour them a dram

85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market

80 – 84 Good: More of your everyday drinker, solid and reliable

Below 80 It’s alright: Honestly, we probably won’t waste your time and ours with this

Every week Jonah Flicker tastes the most buzzworthy and interesting whiskeys in the world. Check back each Friday for his latest review.

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Robin Robinson began his entertainment career as a comedian in the 1970s. He convinced a band at the old Portfolio bar in Pittsburgh’s Oakland neighborhood to let him use their microphone for a little stand-up comedy during the set break.

But while he’ll crack plenty of jokes during a March 8 presentation at West Overton Village, there’s nothing funny about the love and respect Robinson has for his topic: whiskey.

Robinson, a Homestead native and author of “The Complete Whiskey Course,” will lead a presentation and whiskey tasting at West Overton, where Abraham Overholt established his American Rye whiskey distillery in the early 1800s. Today, Old Overholt is a rye whiskey owned by Beam Suntory Brands, makers of Jim Beam.

Robinson embarked on his journey of becoming a whiskey connoisseur when he received a job to play the role of a Scottish distiller at a dinner pairing occasion.

“In order to understand what single-malt Scotch whiskey was, I had to be trained,” stated Robinson. “At the culmination of the event, I purchased a bottle with some of my earnings.”

After that, Robinson relocated to the tech industry in Silicon Valley as a sales rep. Despite this career transition, he continued expanding his knowledge about whiskey, even starting to teach classes about its historical significance and diversity.

“Whiskey had become my passion,” he admitted with a chuckle. “I started my own blog and held tasting sessions at home. A friend who works in the liquor business commented that I had more knowledge about whiskey than some of his employees!”

Robinson was persuaded to accept a new role as the brand ambassador for Compass Box Whisky in the early 2000s, a company that was pioneering the creation of artisan blended Scotch whiskey, a truly unique approach for the time.

“When asked, I restructured the class into a sort of mobile presentation format, which over time developed into an elaborate history of whiskey intertwined with snippets from my poor attempts at stand-up comedy,” Robinson recalls.

• West Overton celebrates 95 years with museum expansion plans

• State museum commission grants will help preserve history at West Overton

Robinson, now a resident of New Jersey, returned to the Pittsburgh area for a wedding in 2023. He’d always harbored a desire to visit the historic Overholt distillery located on the grounds of West Overton, which also happens to be the birthplace of coal coke magnate, Henry Clay Frick.

“As a kid, I grew up playing in Frick Park, so it’s really interesting to have all of these pieces of my life coming together,” he said.

Robinson met with a local rye whiskey expert and their visit planted the seeds for Robinson’s March 8 presentation.

Tickets for “The Story of Whiskey” are $50 to $75 and are available at Events.humanitix.com/the-story-of-whiskey. The evening includes a sample tasting of five whiskeys and a signed copy of Robinson’s book.

Patrick Varine is a TribLive reporter covering Delmont, Export and Murrysville. He is a Western Pennsylvania native and joined the Trib in 2010 after working as a reporter and editor with the former Dover Post Co. in Delaware. He can be reached at pvarine@triblive.com.

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It seems at times Heaven’s door swings open into France—at least it does when it comes to the latest offering from Bob Dylan’s whiskey brand. The first launch in the new Exploration Series is a bourbon that has been finished in Calvados barrels, giving us an early taste to see what French influence brings to the spirit.

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Heaven’s Door stands among the more commendable celebrity-backed spirits brands, particularly notable given the rising number they now are. Its primary line up includes a bourbon, a rye, and a double-barrel whiskey. This range is further complemented by some exclusive, limited-edition launches such as the previous year’s Bootleg Series Vol. V, which is a bourbon aged 18 years, with a finishing touch in red vermouth casks. The latest addition in the brand’s catalog is the inaugural whiskey of the Exploration Series, featuring two new bottles annually. This Tennessee bourbon (the brand continues to source whiskey, despite owning its own distillery in Kentucky) receives calvados barrel finishing, a brandy variant derived from apples that are native to the eponymous French region. Conclusively, the whiskey gets a final touch by introducing medium-heavy toasted French oak staves into the barrels— a step you might find vaguely familiar if you follow the Maker’s Mark Wood Finishing Series, renowned for their custom-cooked stave finishes.

“Our freshly introduced medium-heavy toasted French oak staves result in balanced complexity and boosted aroma, culminating into a dark color and a smoother, creamier mouthfeel, thereby offering a truly intensified flavor experience,” communicated master blender Alex Moore in a statement. He continues to indicate “baking notes associated with apples” as the outcome, like brown sugar, pastry, caramel, and biscuit notes. Such flavors are noticeable, alongside notes of green apple, fresh citrus, black pepper spice, and Concord grapes on the palate, exhibiting a slight spark of heat credited to the 108 proof at which the whiskey is bottled.

Heaven’s Door Exploration Series No. 1 is available now from and brick and mortar retailers. And you can find the rest of the lineup, including some of the recent Bootleg expressions and a set of whiskey stones (but seriously, don’t buy those), available to purchase now from ReserveBar.

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I recall feeling a hint of discomfort when first encountering the promotional material for Ten to One Rum back in 2019. I thought the bottles looked sleek, appealing, but possibly a bit too polished. Seeing the product being advertised as just a “dark rum,” a term that has no specific or useful meaning in the U.S., triggered my skepticism. This often leads to misleading labelling. Knowing that the brand was created by a man who had once been Starbucks’ youngest VP did not reassure me of its quality or respect for tradition. I was immediately guarded.

But after tasting the products, I had to admit that my preconceptions were largely misplaced. Despite the marketing aiming to capture a larger slice of the potential customer base, there is absolutely nothing wrong with Ten to One’s formulations or its Trinidadian-born owner, Marc Farrell. They are serious about the rum blends they’re bottling, resulting in some of the best mid-range blends readily available in the U.S. market. Specifically, Ten to One White Rum swiftly hit my favourites list for use in daiquiris, where it performs exceptionally well. It’s difficult to find a better rum for a classic daiquiri.

Since 2019, Ten to One has been somewhat timid in terms of expanding the range, occasionally releasing limited runs in addition to its core White Rum and Dark Rum. That era has now ended with the release of an extra-aged blend, Five Origin Select. This is a permanent addition to the lineup, though it will be limited going forward. As expected, the price is higher – $65, compared with $45 for the Dark Rum and $33 for the White Rum.

This blend, as the name suggests, comes from five Caribbean rum countries–Trinidad, Barbados, Guyana, the Dominican Republic, and Jamaica. At the heart of the blend is an “11-15 year old Guyanese (demerara) rum distilled on the esteemed Port Mourant Double Wooden Pot Still,” which is evidently a product of Diamond Distillery, Guyana’s sole distiller. Ten to One doesn’t provide further details or age ranges for the rums from the other countries, but it’s probably safe to assume this is a mix of differently aged distillates with an overall age notably greater than that of the Ten to One Dark Rum, which is also a blend from four of the same countries, minus Guyana. The intention here seems to be to craft a rum blend for neat drinking, suggesting increased complexity. It’s presented at a slightly boosted 46% ABV (92 proof), a good strength for a flavour-centric sipper.

It’s time to taste this new Ten to One Five Origin Select blend.

The aroma of this rum is subtly complex yet robust. I can sense the notes of nutty cocoa nibs and sweet pear, paired with warm stone fruit like plum jelly, molasses cakes and a hint of fresh, grassy sugar cane. There are also undertones of dried fruit with a hint of caramelized sugar and a touch of vanilla bean, reminiscent of a creme brulee.

Upon tasting, I detected gingerbread at the forefront, combined with rich dark brown sugar and a hefty amount of allspice. The dried fruit makes its appearance once more, but this time bearing raisin and prune, balanced by the bright orange citrus and dulce de leche, with a side note of baked apple. This rum leaves a peppery lingering spiciness and aromatic oak on the finish. I can’t say that I am a connoisseur of Guyanese rum, but in comparison, it seems a tad lighter in distinctive Guyanese character than what I would have expected, though its unique spicy woodiness is most likely courtesy of the demerara spirit. As a whole, this rum is more balanced than it is leaning towards a specific region, and that’s something I really admire.

In the end, this is an impressive small blend from Ten to One, conveying its pan-Caribbean concept extremely well. It’s perfect for neat serving or for making classic cocktails, depending on your preference.

Distillery: Ten to One

Region: Caribbean

Style: Blended rum

ABV: 46% (92 proof)

Availability: 750 ml bottles, $65 MSRP

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

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Enjoying pasta dishes such as spicy rigatoni vodka can be a luxurious experience due to their rich and creamy taste. However, these dishes can often be pricey at Italian dining establishments. Luckily, you can recreate this delicious dish in your comfort zone with materials readily available in your pantry. The process begins by making a sauce with canned tomatoes, vodka, red pepper flakes, and other ingredients until it’s reached the right thickness. Afterward, cooked rigatoni pasta is mixed into the sauce and garnished with grated Parmesan cheese and fresh herbs. Congratulations, you now have a spicy, hearty, and delightful restaurant-style pasta dish without the premium price tag. This dish is an excellent reward for yourself if you have the time to unwind and cook a homely dinner. Continue reading to discover how to bring this saucy pasta dish to life!

This delicacy is based on rigatoni pasta dyed in a spicy tomato cream sauce. The reason behind using rigatoni is its ridges and holes which are great for capturing the sauce compared to other pasta forms. An Italian-American restaurant in New York named Carbone is attributed to have made the dish famous, with price tag of $34 on their menu. No need to worry, you can reproduce the dish comfortably at home and have some savings to boot! An additional bonus is that you can easily warm any leftovers guided by our tips on how to reheat pasta.

Vodka serves a crucial role in the dish as an emulsifier—ensuring all ingredients in the sauce maintain uniformity. It’s added during the process of cooking the sauce to allow the alcohol to evaporate, creating a gentle piquant taste. If vodka isn’t immediately available, you could use white wine or chicken broth as alternates to achieve a nearly similar taste and structure.

To achieve a sauce that sticks to the rigatoni, incorporating pasta’s leftover cooking water into the dish is recommended. Jessica Randhawa, owner and principal chef at The Forked Spoon explains, “The transformative ingredient is concluding the pasta in sauce with a tinge of the starchy pasta water.” According to her, this enhances the sauce’s adherence to the rigatoni and modifies the sauce consistency to the appropriate level. It’s advisable to set aside around one cup of the cooking liquid before draining your pasta. While merging the sauce and rigatoni, gradually pour enough liquid until you attain your preferred consistency.

Related: Why Do Chefs Call Pasta Water ‘Liquid Gold’?

Below, Maria Liberati, Gourmand World Award-winning author and podcast host of “The Maria Liberati Show”, shares her go-to Spicy Rigatoni Vodka recipe. In her recipe, an important step is allowing the onions to sauté for at least 45 minutes. This provides the sauce with hints of sweetness that balance the acidic tomatoes. You can also adjust the amount of chili pepper flakes for a milder or spicier rigatoni vodka dish.

Ingredients:

28 oz. crushed San Marzano tomatoes

¼ cup unsalted butter, separated

1 medium onion, chopped

½ cup water

1½ Tbs. salt + extra

3 Tbs. olive oil

3 Tbs. red pepper flakes or Calabrian chili paste

3 Tbs. vodka

1 cup heavy cream

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1 lb. box of rigatoni pasta

½ cup grated Parmesan cheese + extra

Fresh chopped basil and/or parsley, for garnish

Directions:

Yield: 8 servings

In a saucepan on low heat, melt one tablespoon of butter. Introduce onions, a pinch of salt and water into the mixture. Make sure the saucepan is covered. Stir occasionally for approximately 45-60 minutes, until the onions are soft and clear.

Prepare a different skillet. In it, combine crushed tomatoes, 1 and a half tablespoons of salt, olive oil, chili flakes or paste, vodka, the remaining three tablespoons of butter and cream. Allow the mixture to reach boiling point, then lower the heat and let it simmer for about 15 to 20 minutes.

On the side, cook the pasta based on the instructions given on its packaging. Ensure it is al dente, which means it retains a slight bite. Before you drain the rigatoni, save a cup of the pasta water.

Add cooked onions to creamy tomato sauce base; stir to combine. Taste and adjust seasonings to your liking. Add cooked pasta to sauce with ½ cup Parmesan cheese and a generous splash of rigatoni liquid. Using tongs, toss mixture until pasta is fully coated in sauce. Add more pasta water or cheese if needed.

Serve immediately with additional cheese and chopped herbs. Enjoy!

Make this dish pasta night-perfect by serving it with a couple of different sides! Salad tossed in a zesty vinaigrette is refreshing and pairs well with the rich and peppery sauce. A carby side like this air fryer garlic bread is another tasty addition since it’s filling, buttery and pungent. Buon appetito!

Continue reading for more delicious pasta recipes and inspiration!

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Nicole Young, founder of Frisky Whiskey.

A wave of innovation and diversity is reshaping the traditionally-impenetrable world of whiskey, and we couldn’t be happier.

Over the last decade in particular, black-owned whisky businesses have become some of the most exciting ones-to-watch; many small-scale, some large-scale, and all with brilliant stories and spirits.

Want to explore and support the best of the best? The five black-owned whiskey brands we’ve highlighted in the list of must-trys, below, are a supremely-worthy starting point.

Founder: Fawn Weaver

Uncle Nearest, brought to life by Fawn Weaver, is a fond tribute to Nathan “Nearest” Green. Green, once a bondman of African-American origin, imparted the fine skills of whiskey-making to a young Jack Daniel. Weaver not only sets a record as the first African-American woman to lead a high-profile spirits brand, but also as the creator of the most awarded bourbon and American whiskies each year since 2019. In short, you’re missing out if you haven’t tried them all.

Founder: Drew Fox

Drew Fox started his in-home brewery in 2010 without predicting that it would evolve into the premier award-winning artisan distillery in Northwest Indiana. Besides, it specializes in vodka, rum, gin, rye and bourbon. The latter two are the real celebrities, in my opinion, showcasing a strong, grain-derived sweetness in the bourbon and cherry overtones in the rye. A vacation in the brand’s Fermatorium apartments provide a perfect reason to revel in whiskey appreciation tours.

Founder: Riviera Imports

Drawing inspiration from the smooth and soulful musical stylings of Miles Davis (and his best-selling jazz record of all time), Kind of Blue is a whisky worth a spot on your bar cart. A deep amber, the blended Islay/Speyside/Highland Scotch boasts an exceptional blend of rich fruits, smoky-sweet spice, and a touch of soft Madagascan vanilla. A medley in its own right.

Founder: Rakim Mayers (a.k.a A$AP Rocky)

Rapper A$AP Rocky’s Canadian blend is one of the more unusual whiskies on the list, employing both American white oak (ex-bourbon) and Japanese Mizunara Oak to develop a deliciously spicy-sweet flavor profile. Richer than the average blend, the whiskey is twice-distilled and aged for a minimum of four years, making for an ultra-quaffable sipper.

Founder: Nicole Young

Nicole Young’s Frisky Whiskey is not your average sipper. Unlike the norm, Frisky’s novel formula leverages pure caramel and natural vanilla to highlight and amplify its liquid, making them a great choice for those who prefer their whiskies a little sweeter (sans artificial enhancers). Being victorious in obtaining the Chairman’s Trophy at the Ultimate Spirits Challenge, securing 95 out of 100 points for flavor, it’s also the competition’s highest rated flavored whiskey to date.

STATEN ISLAND, N.Y. — Authorities allege that a 57-year-old man was drunk and caught with heroin and alcohol in his car after fleeing the scene of a crash that injured two NYPD officers in Grant City last week.

One officer suffered pain in his legs when he was pinned against the outside of a patrol car and a second officer sustained a minor concussion while seated inside the same police vehicle when it was struck on the night of Feb. 7 on South Railroad and Hamden avenues, according to the criminal complaint.

Minutes after the crash and about two miles away, Tino Zaldivar of the 1600 block of Richmond Road in Dongan Hills, was apprehended while driving a white, 2024 Jeep Compass at North Railroad and Mosel avenues in Grasmere, police said.

Zaldivar allegedly had on his person two plastic zipper bags containing heroin in the form of a tan powder. While searching the Jeep, officers allege they found two bottles of rum on the front passenger floor of the vehicle; one of the bottles was open and half full while the other was empty.

“The defendant operated said white Jeep while intoxicated by alcohol, in that informant observed the defendant exhibit indications of intoxicat[ion] including but not limited to, a strong odor of alcoholic beverage on the defendant’s breath and bloodshot eyes,” the complaint alleges.

The crash occurred at about 9:50 p.m. on that Wednesday when the marked patrol car was parked with one of the officers behind the wheel. A second officer had stepped out of the police car when the Jeep sideswiped the NYPD vehicle, the complaint alleges.

The left and front sides of the Jeep struck that officer’s legs and twisted, dented and tore both passenger doors on the patrol car, according to the complaint.

Zaldivar allegedly drove away in the Jeep, which was dinged with dents, scratches and black marks on the left and front sides. The defendant did not exchange any information about his identification or insurance and failed to retrieve the front license plate that fell off the Jeep, the complaint alleges.

When police located the suspect, the Jeep’s back license plate matched the front plate found at the scene, according to the complaint.

Police said that both officers were taken to an area hospital after the crash.

Zaldivar has been charged with criminal possession of a controlled substance, leaving the scene of an accident, reckless endangerment of property, driving while intoxicated, driving while ability impaired by the consumption of alcohol and leaving the scene of an accident.

He has pleaded not guilty to all charges and is due back in Criminal Court on April 3.

Online court records do not list any information about the defendant’s bail status or his defense attorney.

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The royal’s life of long baths and four-course lunches is a dream compared with Wallace’s 5am wake-up and hours alone playing strategy games

Name: Princess Margaret.

Age: Born 94 years ago, she died in 2002 at the age of 71.

Appearance: Lifestyle kween 4eva.

Is this the same Princess Margaret who tried gluing matchboxes to tumblers, to make it easier for her to smoke and drink at the same time? Yes! What an absolute diva.

I guess one person’s scrounger is another person’s diva. You’re just jealous. Margaret’s daily routine has just resurfaced and, if the response across social media is anything to go by, she lived the life we all secretly wanted.

Is that so? Listen, this is a woman who woke up at 9am, chain-smoked for two hours while she read the papers, then jumped into a bath run by a servant, where she stayed for an hour. At noon she would dress and go downstairs for a vodka.

This sounds like the schedule of someone who is depressed. No way! Lifestyle kween 4eva! Do you know what she did after that?

Carry on drinking to allay her chronic lack of purpose? No! She had a four-course lunch with the Queen Mother.

And? Oh fine, she drank half a bottle of wine while she ate it. What’s your point?

My point is that this is a terrible routine! Why are people fawning over it? Gregg Wallace.

Pardon? They are saying that Margaret’s life of decadent leisure is in stark contrast with the vigorously compartmentalised daily schedule that Gregg Wallace recently published, complete with 5am wake-up, 8pm bedtime and two hours alone playing Total War Saga: Thrones of Britannia.

At least he’s got a bit of drive. Margaret’s schedule sounds like a record of someone slowly trying to pickle herself to death. Isn’t that the dream? To be free of the tyranny of work, responsibilities, entire mornings and sobriety.

Maybe for a bit, but keeping it up habitually would ruin you. Maybe there’s just a fundamental problem with publishing your daily schedule. Maybe transparency means that you’re just offering yourself up to scrutiny and judgment on a level you don’t deserve.

Look at all the stick Mark Wahlberg got in 2018 when he revealed that he woke up at 2:30am every day so he could work out for four and a half hours before the sun came up.

So you’re saying the format is bad, not the people? Yes, exactly. Although …

Yes? There is one daily schedule we can all still aspire to. Step forward Tom Hollander.

What does his day look like? According to something he wrote in 2020, it’s a slightly melancholic trudge that mainly involves staring at his phone, masturbating and observing his physical decline in a mirror.

Finally, relatability at last. Yes, take that Your Royal Highness.

Do say: “It isn’t aspirational to drink neat vodka at noon.”

Don’t say: “But, hey, if it’s good enough for her …”

Nicole Young, founder of Frisky Whiskey.

A wave of innovation and diversity is reshaping the traditionally impenetrable world of whiskey, and we couldn’t be happier.

Over the last decade in particular, black-owned whisky businesses have become some of the most exciting ones-to-watch; many small-scale, some large-scale, and all with brilliant stories and spirits.

Want to explore and support the best of the best? The five black-owned whiskey brands we’ve highlighted in the list of must-trys, below, are a supremely worthy starting point.

Founder: Fawn Weaver

Uncle Nearest was brought to life by Fawn Weaver, in remembrance of Nathan “Nearest” Green, an once enslaved African-American who taught the skill of whiskey-making to a young individual named Jack Daniel. This made Weaver become the first African-American woman to lead a prominent spirits label, plus, she developed the most-awarded bourbon and American whiskies consistently since 2019. In a nutshell, they all warrant a try.

Founder: Drew Fox

In 2010, Drew Fox initiated his home brewery, never foreseeing that it would turn into the premier award-winning artisanal distillery in Northwest Indiana. Not to mention, a distillery trading in vodka, rum, gin, rye, and bourbon. Especially the two last ones steal the show, from my perspective, with a distinctive, grain-sweet bourbon and a cherry-leaning rye. Residing for a holiday in the brand’s Fermatorium apartments can make for a perfect excuse to revel in some whiskey relaxation.

Founder: Riviera Imports

Inspired by the soothing and soulful sounds of Miles Davis and his all-time bestselling jazz record, Kind of Blue is a whisky that deserves to be on your bar cart. Its deep amber color, originating from a blend of Islay/Speyside/Highland Scotch, offers a unique mix of flavors. There is an abundant richness of fruits, a smoky-sweet spice, with a delicate hint of Madagascan vanilla. A harmony in its unique sense.

Founder: Rakim Mayers (a.k.a A$AP Rocky)

A$AP Rocky’s Canadian whisky blend features as one of the most distinct whiskies on our list. It uses both American white oak (ex-bourbon) and Japanese Mizunara Oak to create an enticingly spicy-sweet flavor. It surpasses the richness of ordinary blends, being twice-distilled and aged for at least four years, offering an incredibly smooth and enjoyable drink.

Founder: Nicole Young

Nicole Young’s Frisky Whiskey is not your average sipper. Breaking away from convention, Frisky’s breakthrough formula uses pure caramel and natural vanilla to accentuate and enhance its liquid, making them a great choice for those who love their whiskies on the sweeter side (without artificial enhancers). Winning the Chairman’s Trophy at the Ultimate Spirits Challenge, earning 95 out of 100 points for taste, it’s also the competition’s highest rated flavored whiskey ever.

CNN Underscored reviews financial products based on their overall value. We may receive a commission through our affiliate partners if you apply and are approved for a product, but our reporting is always independent and objective. Terms apply to American Express benefits and offers. Enrollment may be required for select American Express benefits and offers. Visit americanexpress.com to learn more.

American Express is opening its largest Centurion Lounge yet at Hartsfield-Jackson Atlanta International Airport (ATL) tomorrow, Feb. 14, 2024. The lounge is a whopping 26,000 square feet and a welcome addition to Delta’s largest hub, which is known for overcrowded Delta Sky Clubs.

Related article: How to upgrade your vacation and save money with Amex Travel

The lounge is a step above the rest of the lounges in Amex’s network too. It has multiple outdoor spaces, a whiskey bar, locally inspired food and several other amenities that make for a luxurious pre-departure experience. The opening will mark the 28th lounge in the Centurion Lounge network.

“This lounge is a reflection of everything we have learned over the past ten years in the lounge business about our customers, the way they travel and the way they use the lounges,” says Audrey Hendley, President of American Express Travel. “This is our largest and most innovative space to date, offering travelers the first-ever whiskey bar in a Centurion Lounge and our first-ever outdoor terraces.”

CNN Underscored just attended a media event at the Atlanta Centurion Lounge a day before the lounge opens to the public, and needless to say, we were impressed. Let’s take a look at Amex’s newest lounge and what to expect on your first visit.

Entering the Atlanta Centurion Lounge has the same requirements as entering any other Centurion Lounge: You’ll need a boarding pass for a flight departing in the next three hours, and the right Amex card.

Your ultimate guide to the American Express Membership Rewards program.

You can enter the lounge with the The Platinum Card® from American Express or The Business Platinum Card® from American Express — both cards provide unlimited access for primary account holders and authorized users. You can earn guest privileges by spending $75,000 on your card in a single calendar year, or you can pay $50 per guest ($30 for children between 2 and 17).

You can also enter the lounge with the Delta SkyMiles® Reserve American Express Card or the Delta SkyMiles® Reserve Business American Express Card if you’re flying with Delta. Access is provided to primary card members and authorized users.

Don’t have a qualifying card but want to enter the lounge? Consider applying for a new card:

How you can access some of the world’s best airport lounges in 2024

As mentioned, the Atlanta Centurion Lounge is a whopping 26,000 square feet, making it a significant addition to the world’s busiest airport, Atlanta. This lounge is a major part of the bank’s expanding airport lounge network. Let’s take a peek inside.

Located in Atlanta’s Concourse E near gate E11, the lounge can be accessed from all Atlanta concourses. Regardless of your airline, you can utilize the lounge, just use the airport’s Plane Train system for far gates.

Finding the lounge should be easy, thanks to its large facade that was concealed during the media preview. Standout with a large American Express logo outside, you shouldn’t encounter any problem locating the lounge.

Upon entering the lounge, you’ll encounter American Express’ signature living wall adjacent to the check-in counter. Ensure to have your boarding pass and eligible Amex card ready for check-in.

There’s no shortage of seating in this lounge — a huge perk given how busy Atlanta’s airport is. Seating is divided by section. There are three small seating areas immediately following the check-in area. Here, you’ll find a mixture of lounge chairs, couches, and standard dining-style tables.

The main room — which has a real olive tree in the middle — has a variety of tables and booths. This is a great area to enjoy a meal or a drink away from the dining room and bar, which could get loud during peak travel hours.

The dining room has plenty of room to enjoy a meal. It’s surrounded by two buffets and a coffee station, and there’s a full-service bar that serves cocktails, beer, and wine.

You’ll also find phone booths and workstations to the right of the dining room. Head here if you need to take a Zoom call or otherwise get work done during your time at the Atlanta Centurion Lounge.

There’s also a whiskey bar — dubbed The Reserve — near the front of the lounge. I’ll discuss its drink offerings in the next section, but it also has bar and table seating for you to enjoy a drink or two.

But perhaps the best part of the lounge is the outdoor seating. There’s a large terrace overlooking the tarmac and another attached to the whiskey bar. Both are heated in the winter and have plenty of seating, so you can enjoy some fresh air before your flight.

Atlanta-based chef Deborah VanTrece created the food menu for this lounge, and all the food we tried was solid. She’s also the chef behind Atlanta restaurants like Twisted Soul Cookhouse & Pours, Oreatha’s at the Point and La Panarda.

All food is served buffet-style. On the day of the media event, we were treated to za’atar grilled chicken thighs, black-eyed pea biryani and baked mac and cheese, among other Southern-inspired dishes. There are also desserts, fruit, cheese and other snacks available.

Of course, there’s no shortage of drinks. There are two self-service coffee and water stations on opposite ends of the lounge. Both drip coffee and espresso are available. Coffee is provided by Georgia-based Rev Coffee Roasters.

But the bars are the real star of the show. The main bar serves craft beer, cocktails and wines, and there’s a selection of nonalcoholic cocktails available too. Drinks are complimentary for patrons.

Things get more interesting when you visit The Reserve, the lounge’s whiskey bar. It’s in a separate room toward the front of the lounge, and it serves a variety of unique cocktails and special whiskeys. Some whiskeys on offer include Four Roses, Whistle Pig 6 Year and Rowan’s Creek, among many others.

The quality of the food and drink is on par with what you’ll find at other lounges, but the whiskey bar is a unique touch that sets the lounge apart from other Centurion Lounges.

Your ultimate guide to the American Express Membership Rewards program

The Atlanta Centurion Lounge is an excellent addition to American Express’ lounge network. Refreshed amenities and outdoor space make it a truly unique space in the Atlanta airport, and it shows the company’s commitment to providing card members with an upgraded travel experience.

I hope that American Express will update some of the older lounges in its network. Some of the older Centurion Lounges — namely, the lounges in Charlotte, Miami and Los Angeles — are starting to feel dated when compared to the competition. Bringing older Centurion Lounges up to the Atlanta lounge’s design standard would be a huge upgrade across the board.

Click here for rates and fees of the Amex Platinum card.

Click here for rates and fees of the Amex Business Platinum card.

Click here for rates and fees of the Delta Reserve card.

Click here for rates and fees of the Delta Business Reserve card.

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