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MILACA, Minn. — A wildfire that raged in east central Minnesota for much of Tuesday is finally under control, fire officials told KARE 11 early Wednesday morning.

Crews are still working the large fire near Rum River State Forest just north of Milaca.

According to the Minnesota Incident Command System, the fire grew to about 225 acres before crews were able to surround and contain the blaze.

The Mille Lacs County Sheriff’s Office were urging people to avoid the area near 230th Street, just east of Highway 169 as the fire spread throughout the day Tuesday.

Based on the information from the Fire, Weather and Avalanche Center, the fire was reported to have started at about 8:30 a.m. on Tuesday. However, authorities have yet to provide confirmation regarding the origin of the fire and when it was eventually contained or put out.

In light of several counties experiencing unseasonably warm winter temperatures and extremely dry conditions this year, the Minnesota Department of Natural Resources recently enforced a burning ban. Currently, only permits that have been approved by the agency are permitted in Mille Lacs County.

More updates will follow as additional information regarding this developing story becomes available.

Watch the latest local news from the Twin Cities and across Minnesota in our YouTube playlist:

Download the free KARE 11+ app for Roku, Fire TV, Apple TV and other smart TV platforms to watch more from KARE 11 anytime! The KARE 11+ app includes live streams of all of KARE 11’s newscasts. You’ll also find on-demand replays of newscasts; the latest from KARE 11 Investigates, Breaking the News and the Land of 10,000 Stories; exclusive programs like Verify and HeartThreads; and Minnesota sports talk from our partners at Locked On Minnesota.

The late Motorhead frontman Lemmy Kilmister’s ashes are set to be “enshrined” at his favorite spot, the Rainbow Bar & Grill in Los Angeles.

There will be a ceremony held at the renowned venue on Friday, April 19, which will also include the introduction of a new Motorhead Whiskey.

The announcement was made by the Rainbow Bar & Grill through a sequence of social media posts.

One of the posts stated: “Please join us as we enshrine Lemmy’s ashes at the Rainbow Bar & Grill. We also request your presence to commemorate Lemmy and Motorhead with the reveal of the brand new Motorhead Whiskey.”

Lemmy was a regular at the famous pub and gig venue, where he is already immortalised by a life-size bronze sculpture. Also, the patio at at Rainbow was re-named ‘Lemmy’s Lounge’ in his memory.

The singer and bass player died in on December 28, 2015, at the age of 70.

It was later revealed that he had arranged for some of his ashes to be sent to some of his closest friends after his death. The ashes were delivered in bullet casings.

The bullet stunt was revealed by Riki Rachtman, a former host of MTV show Headbangers Ball. Rachtman shared a photo of the bullet via his social media. The casing was engraved with the name ‘Lemmy’ and placed on a black cushion in a transparent box.

Rachtman captioned the post: “Before his death Lemmy asked for his ashes to be put in some bullets and handed out to his closest friends.”

Now the Rainbow has confirmed some of the remaining ashes will have a place at Lemmy’s favourite haunt.

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Vodka sauce should be near the top of your pasta repertoire. It’s easy to make, incredibly versatile, and never fails to punch above its weight in flavor. Here to help us fine-tune our vodka sauce ratios is Vincent Benoliel, owner of Pasta Corner restaurants in New York City and Los Angeles (and the upcoming Savta in NYC, opening in late February).

When asked what the right amount of vodka to use is, Benoliel told us, “You can use the 85-15 rule: 85% of the tomatoes, cream, and other ingredients vs. 15% of vodka.” When making a classic penne alla vodka dish, crushed tomatoes are the base while heavy cream adds substance. If you’re having trouble wrapping your head around the math, start by translating everything into the same measurement system. Since canned tomatoes tell you how many ounces are inside, measure the vodka and other ingredients in ounces to stay consistent and simplify the math.

“It’s typically around a fluid ounce of vodka per serving of sauce before it’s cooked,” Benoliel explained. While it may seem like alcohol is added to secretly get the whole family drunk, that’s not what the booze in your vodka sauce is actually doing to the taste. Benoliel said, “The alcohol evaporates during the cooking. If the sauce tastes too strong, it should be cooked a bit longer.”

Read more: 26 Types Of Pasta Sauce Explained

If the alcohol evaporates (and vodka is essentially flavorless anyway), what’s the point of adding it in the first place? Well, there’s more to vodka than just alcohol. Benoliel explained, “The impact is subtle, but it’s definitely there. The alcohol adds a bit of a punch to the sauce while balancing nicely with the fruitiness of the tomatoes — it’s a good flavor enhancer.” On top of flavor, vodka also contributes to the texture of the sauce. You end up with an iconically smooth sauce ready to slather itself on any pasta you like.

While any vodka will technically work, the best vodka for pasta sauce may not be what you’d expect. Your quadruple-filtered small-batch craft vodka is definitely a treat on its own, but you may want to think twice before cooking with it. Not only will most of it evaporate but its subtle flavors and smooth finish aren’t going to transfer to the dish as well as you might think. A bottom- or middle-shelf vodka will get you the same results at a fraction of the price.

Read the original article on Tasting Table.

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SAN DIEGO — For countless individuals, the Beach Boys’ music forms an integral part of their childhood memories.

In this Zevely Zone, I made a trip to Mission Beach to share some time on the sand with a true legend.

San Diego is renowned for its sunlight, surf, and sandy beaches, elements brilliantly translated into popular hits by Mike Love, co-founder of the Beach Boys. If San Diego is your hometown, you would probably remember the captivating Beach Boys concerts following Padres games.

Mike revisits our shores to advertise his newly launched, family-owned rum brand. On March 19, Club Kokomo Spirits, a company acclaimed for their award-winning canned cocktails, introduced an exclusive line of premium artisanal rums.

Mike once resided in San Diego. Notably, when the Beach Boys launched Pet Sounds, their album cover was shot at the San Diego Zoo.

“Our songs continue to warm hearts, drawing thousands to our concerts,” Mike stated.

In 2010, while the Beach Boys were on a strenuous national tour, Mike’s spouse, Jacquelyne, reminisced about a memorable date they had in New York City. “We were lucky to have a rare night off,” she said. “If he’s not sipping red wine, champagne, or an occasional beer, Mike has a penchant for mojitos. I teasingly call him my mojito snob.”

Legend tells that Mike was served the ideal mojito that night, which motivated him to create his signature “Koko” Mojito.

“This is how it all started,” said Brian Love.

Mike’s son presented us with a variety of their canned cocktails and the family’s latest innovation. “This is launching new this year, these are the three bottles of rum that we are doing,” said Brian.

Club Kokomo Spirits are developed in San Diego and Seven Caves Distillery. The distilling processes are managed by Geoff Longenecker, the founder and owner of small batch distillery Seven Caves Spirits.

Who makes the best mojito in the Love family?

“Oh, debatable,” said Brian. While Brian and Jacqueline, went head-to-head in a mojito mix-off, I asked Mike about marketing regarding a jingle for the rum. “Well, the jingle we did in 1988 went to number one it was called Kokomo, so that’s the jingle,” said Mike.

As for the winner of the mother-son mojito taste test, Mike closed his eyes and took of sip of both cocktails. “They are both good,” he announced. The 82-year-old Beach Boy is still creating harmony that’s music to our ears. “We want it to have the best vibrations possible,” said Mike. “Cheers!”

Club Kokomo Spirits produces award-winning rum and gin-based ready-to-drink (RTD) cocktails and now a new line of artisan crafted bottled rums. The company prides itself on using high-quality ingredients, including natural sugars and flavors. For more information, visit www.clubkokomospirits.com. Kokomo topped the charts in countries around the world, hitting #1 in the US and Australia.

WATCH: The Beach Boys in San Diego 1976

Whiskey from New York state and New York City often invokes an image of rye before anything else. Rye cultivation and the subsequent distillation of rye whiskey have been significant in the Empire State’s history, owing to its climate that is favorable for growing hardy rye grain. Recently, the state’s distilling industry has been striving to fine-tune this legacy into a unique style, termed the “Empire Rye.” This term indicates that the whiskey must be distilled from at least 75% New York state-grown rye. Despite the lack of federal support, this definition is propelling numerous small distilleries to innovate, sometimes with neglected or revived rye varietals. An example includes the NY Distilling Co., located in Bushwick since 2011, focusing on producing spirits in NYC. Their latest Jaywalk Rye Whiskey series unveils a rye varietal rarely seen in the industry, Horton Rye.

This distillery was previously known for producing their Ragtime Rye whiskey, a younger product also made with NY-grown grain. Reflecting on the fact that the Ragtime Rye is no longer among the products listed on their website, it could be inferred that the new, more mature Jaywalk series is the successor, repackaged to better portray the company’s mission.

The Jaywalk series includes three distinct expressions: a “standard” straight rye at 92 proof with an impressive 6-8 year age statement, a bonded variant at 7 years and 100 proof, and a rare “Heirloom Rye” variant that is cask strength. Each of these is distilled from a mash bill of 75% New York rye, 13% New York corn, and 12% malted barley. The highlight of the series, however, is the unique rye grain itself. The mash bill merges Field Race rye, previously used in the Ragtime Rye, and the newly accessible Horton rye. The Horton rye is an heirloom varietal dating back to 17th century New York. It was almost wiped out before the NY Distilling Co. partnered with Cornell University’s College of Agriculture resurrect from seeds. The five-year revival began in greenhouses, transitioning to fields, and resulted in a rye that added special flavors to their whiskeys.

What we are looking at with the Jaywalk Straight Rye Whiskey is a well-aged, 92 proof rye expression with an extraordinary grain history. The $50 MSRP stands out too, considering it’s a huge bargain for a 6-8 year old rye from a craft producer. That price point for such well-aged rye from mainstream producers is already a kick. If it’s from a craft distillery, it’s an even bigger steal. As an aside, although I generally don’t dwell on package design or aesthetics, the octagonal bottles strike me as particularly elegant.

So let’s dive into the tasting.

The aroma of this rye represents a mix of familiar and more unique elements. The peppery notes common in rye whiskey are visible, yet they are coupled with a more earthy-sweet feature that isn’t found as often. The fragrance can be a bit musty intermittently, yet it is nicely balanced between sweet deep caramelized toffee and complex herbal/floral tones. Along with that, I’m also sensing pine, rye bread, and a distinct touch of mint. There are indeed many flavors, however, identifying all at first can be difficult.

Upon tasting, the mint resurfaces substantially, coupled with milk chocolate creating a hint of mint chip ice cream. The pure rye grain flavor merges with cracked pepper and also a peach/apricot fruitiness, mixed with a sweet, minty herbal character. However, the savory overtones of tobacco and cigar wrapper, in addition to damp grass, generate a more intricate profile. The flavor spectrum of this grain ranges from fruity, herbal to sweet which is absolutely captivating. Even at this proof point, the flavor is quite strong, punching a bit beyond its expected proof. If had to take a blind test, I would probably presume this to be 100 proof or even higher, considering the boldness of its flavors.

In conclusion, this is a very robust rye from NY Distilling Co., specifically remarkable for delivering exceptional value at a $50 price point, especially when considering the extensive effort invested in the revival of the Horton rye. Those interested in exploring the Empire Rye concept might want to give it a try.

Distillery: NY Distilling Co.

City: Brooklyn, NYC

Style: Straight rye whiskey

ABV: 46% (92 proof)

Availability: 750 ml bottles, $50 MSRP

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

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TV and radio personality Art Linkletter is presented with an honorary degree from Elizabethtown College President Morley Mays, as seen in this image from March 16, 1974.

This section features selected extracts and summaries of news articles from the former Intelligencer Journal, Lancaster New Era, and Sunday News. It highlights significant, newsworthy, or simply bizarre events from the county’s past.

In March 1999, it was announced that schools within Lancaster city were gearing up to transition to full-day kindergarten. School District of Lancaster Superintendent Vickie Phillips did not just make a private note of this but vocalized it publicly using a megaphone to ensure everyone was informed.

The School District of Lancaster was the first in the county to implement this change. Phillips had initiated a “Kindergarten Round-up Campaign”. The aim was to get all eligible city children registered for the upcoming school year’s kindergarten curriculum ahead of time.

Phillips anticipated to journey across the neighborhoods, street by street, through a van equipped with a bullhorn, publicly broadcasting the registration drive. She planned to be joined with different city officials, including Mayor Charlie Smithgall.

The big deal about this? Consider that kindergarten registration isn’t required by the law until the start year of school, leading to schools being unprepared for the influx of registrations. Thus, the push to achieve registration or be as near to completion as feasible during April.

Furthermore, if the mayor’s bullhorn didn’t provide enough motivation, a lucky draw for a 25-inch TV was also a part of it – everyone who registered a kindergartener in April was eligible.

In the headlines:

General admits sex with wives of subordinates

Serbs stand firm against Kosovo peace deal

Stuffy AOL taking charge of freewheeling Netscape

Check out the March 17, 1999, Lancaster New Era here.

Art Linkletter, a pillar of radio and early television, graced Elizabethtown College in March 1974, addressing almost 1,000 persons and receiving an Honorary Diploma.

Linkletter, who climbed to nationwide recognition with a 40-year stretch in broadcasting, is most remembered for the game show “People are Funny” and the talk show “House Party.” Both shows premiered on radio in the 1940s before transitioning to TV, where they ran well into the 1960s.

He talked about a documentary he had recently shot on the subject of refugees across the globe and his career as an entertainer. Additionally, he conveyed the anti-drug message he has been associated with during his later years by sharing the story of his daughter Diane’s demise, which he attributed to the use of drugs.

(On the 4th of October, 1969, Diane flung herself from a sixth-floor window, an act her father accused drugs, LSD specifically, of causing. Despite Diane’s public admission to drug usage, toxicology findings did not trace any LSD in her at the time of her death.)

In the headlines:

U.S. firms offer kidnap insurance

Ireland’s troubles go on and on

Israel, Syria duel flares in fifth day

Check out the March 17, 1974, Sunday News here.

In March 1949, Lancaster was preparing for the installation of its first parking meters.

State legislation had recently passed allowing third-class cities, like Lancaster, to establish parking authorities. Following this decision, Lancaster was taking the first preliminary steps towards an organized approach to parking regulation and revenue.

The initial steps included a comprehensive study of loading and unloading zones across the city, coupled with curb painting.

Later studies would determine how many parking meters the city would install and at what locations. 

In the headlines:

Spy suspect indicted for looting U.S. files

House committee approves cut in liquor licenses

Magazines assail postal rate hike

Check out the March 10, 1949, Intelligencer Journal here.

In Prohibition-era booze news, a group of Harrisburg-based rum-runners were arrested in Lancaster County on March 16, 1924. 

The three men were arrested near Florin while in the process of delivering 10 five-gallon drums of illicit liquor to a Lancaster man.

Following their apprehension, the suspects admitted to law enforcement a significant adjustment to their plan of action – due to the strict liquor laws in Lancaster city, they (including assumed other illegal alcohol providers) had moved to the county’s rural areas to deliver their “wet goods,” setting up rendezvous points with their Lancaster intermediaries, rather than directly transporting their products.

News highlights:

Charges are brought against the Attorney General

Flight around the globe commenced by U.S. airplanes

Check out the March 17, 1924, Lancaster Intelligencer here.

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Ramsbury Estate Vodka takes home the top prize at the Tasting Alliance World Championship.

Last month we went into extended detail about the new “World Championships” launched by the Tasting Alliance. You can catch up on the full story here. In short, it’s pretty much the Olympics of liquor tasting. The top-rated boozes from three of the industry’s most coveted competitions all square off against one another, to arrive at the best-of-the-best from any specific category, in any given year. We’ve already revealed the 2023 winners for bourbon, tequila, and scotch.

Today it’s time for vodka (drumroll please…):

Ramsbury Vodka is your World Champion of 2023. The award-winning product is blended and bottled on a bucolic British farm in the quiet countryside of Marlborough, about an hour’s drive south of Oxford. Distilled exclusively from wheat grown on the sprawling property, it exists as one of the UK’s only single estate vodkas. In fact, you can trace each bottle’s lineage back to a precise field of origin.

But that’s not the only distinguishing factor of this vodka. Its alcohol content is 43% ABV, a tad more than the usual 40% (or 80-proof mark) of many modern competitors. This provides the vodka with a stronger edge. Plus, it enables a more noticeable delivery of the citrus zest and aniseed undertones, enriching its overall flavor. In essence, you are experiencing the origin stories of the vodka in every sip.

This vodka’s competitive edge is the wheat used in its production and the clean water source, an ancient aquifer from the accompanying Ramsbury valley. Despite all the focus on its flavor, it might actually be the texture that genuinely captivated the esteemed Tasting Alliance judges.

This is an incredibly creamy vodka. Its high viscosity becomes even more pronounced when served super cold, simply garnished with a lemon twist. As a Martini, you would want it as dry as possible, eliminating the need for any vermouth-based alterations.

Overall, this is a refined spirit worthy of royalty. And we’re quite serious about that. King Charles—then the Prince of Wales—paid a visit to Ramsbury in 2017. So, they had that feather in their cap, even before they scored their own victory in the recently sanctioned Booze Olympics.

You can also visit the operation yourself. The estate houses a working brewery and produces several fine gins as well. A full immersive experience is offered on the last Friday of every month between April and September. Of course, if you want to capture the experience in liquid form, you hardly need a passport. Ramsbury Single Estate Vodka currently sits on American shelves for around $60 a bottle.

MARLBOROUGH, ENGLAND – DECEMBER 15: The Prince of Wales, Charles, tours Ramsbury Estate on December 15, 2017 in Marlborough, England. During his visit he met local school children and attended a reception for the estate’s tenants.

WHEN Simon Thomas lost his wife Gemma six years ago, he was struggling to cope and trying to raise their son Ethan alone.

But thanks to his second wife Derrina Jebb, the family has been pieced back together and Simon credits her with saving his son.

Now the pair have one-year-old daughter Talitha and another baby on the way.

In an exclusive interview, Soccer ­Saturday host Simon, 51, who admits to drinking heavily after his wife’s death, says: “Without a doubt, she’s the reason Ethan is on a level footing.

“Derrina has been a massive blessing to us after everything that happened.

“She is a mother figure who came into his life, and it’s an amazing sacrifice to love someone else’s child.

“So, despite everything that’s happened, Ethan is incredibly lucky and blessed, which is a weird thing to say.

“But Derrina loves him like he’s her own.”

Gemma, 40, died just three days after being diagnosed with acute myeloid leukaemia in 2017 when Ethan was eight.

It left her husband and son understandably devastated, and Simon struggled to go on after the loss but kept trying for his son’s sake.

But as he continued to struggle with grief, his boozing got out of control.

He admitted previously: “For months every single night was a battle not to drink. Occasionally I would win, mostly I lost.

“I would sink a litre of vodka in an evening, disguised in a coke can.”

“In social situations, where I felt more paranoid than I had ever done before, it became an even bigger mask.”

Simon found himself “on the verge of losing everything” as he tried to “numb the pain”.

He has now been sober for more than two years and is able to fully embrace family and work. Talking about his lifestyle change, he said:

“The biggest benefit is the joy of being present.

“I know for parents it’s hard on a whole number of fronts — there is a battle for our attention.

“I’ve really enjoyed just being there. It’s without a doubt one of the best decisions I’ve ever made.”

He met Derrina, 31, a pastor’s daughter, a year after Gemma’s death and she has been by his side ever since.

It was a challenging journey, but I consider myself fortunate to have both of them in my life.

Derrina became a part of Ethan’s life when he was just ten years old, and since then, they have formed an inseparable bond. She is his primary source of support whenever he struggles with his homework.

Simon expressed: “Stepmothers often have a negative image due to their portrayal in some children’s movies, however, in my view, the most wonderful gift you can present a child is they should be loved as if they were your own.”

“She opted to love him even though he does not share her biological bond. That’s an extraordinary commitment to a child.”

Simon is collaborating with Konnie Huq, his former Blue Peter co-worker, on Talking Futures, a platform that promotes discussions between parents and children about the future. He frequently shares pictures of his new wife and their son online.

Derrina, Simon’s wife, ensures that the family does not forget Gemma. They commemorate Gemma’s memory through actions like releasing balloons on her birthday and speaking about her at home.

About eighteen months ago, Simon and Derrina welcomed their first child, Talitha. Now, they are awaiting the birth of another child, which Ethan, their son, hopes will be a boy.

They have chosen to keep the gender a surprise until the birth, as Simon pointed out, “there are so few surprises left these days.”

Simon was attentive to ensuring his son’s comfort with the new addition to the family, acknowledging the vast age difference after years of being an only child.

He, along with Gemma, longed for another child, but the struggle with fertility problems stymied their efforts to conceive.

In a 2023 conversation on Streams Studio via social media, Simon reflected: “Post Ethan, Gemma and I wished to provide him with a sibling but we discovered that Gemma was facing significant fertility troubles. Following two attempts at IVF and experiencing a miscarriage, we realized it was not destined, but one child was indeed a blessing.”

Simon recounts how a young Ethan would inquire about getting a sibling, and how he transitioned naturally and readily into his renewed responsibilities as an elder brother.

Simon states: “He’s greatly enjoyed it. It represented a significant shift for him, given that he had been an only child for 13 years and was accustomed to that lifestyle.

“Talitha was born eight weeks prematurely, which was unexpected. Despite the age difference, they have a wonderful bond.

“It’s a joy to see Ethan’s expression light up when he returns from school, and she always enjoys waving him goodbye in the morning. Ethan has been taking guitar lessons for some time and is making progress.

“He typically practices for twenty minutes before school, and Talitha invariably runs over to watch him perform.”

The final weeks of the birth were tough as Derrina suffered pre-eclampsia, a dangerous condition for both mum and tot.

Posting about the birth of their daughter, Simon said: “One moment we think we’ve got eight weeks until our little one arrives, the next, after Derrina fell rapidly ill, we’re suddenly welcoming into the world a very tiny, but hugely precious, baby girl weighing just over three pounds.”

Thankfully, both mum and baby recovered well after the “fear-filled” labour, but it did mean a stressful adjustment period at home.

“We had a teenager in the house and a premature baby in the hospital,” Simon said. “It was a steep learning curve but I count myself lucky to have them both.”

Simon discovered that having a newborn is like exploring a new area.

He stated: “The cries of a newborn cannot be predicted or prepared for. The gap between when Ethan was that age and when Talitha was born was substantial. I had essentially forgotten most of it.”

Since stepping into his teenage years, Ethan has exhibited the typical characteristics of becoming less talkative. However, Simon and Derrina have noticed a significant transformation in him after he enlisted in the Army cadets three months ago.

“Being part of this organization has enhanced his sense of responsibility and initiative at home,” remarked Simon.

“We believe in teaching kids to take a role — I don’t want him to go to university and not know what a washing machine is. I’d be so embarrassed.”

Ethan is incredibly lucky because she loves him like her own. Stepmums get a bad rep but that’s an amazing gift to give a kid

“The cadets is helping him grow up a bit. It’s certainly triggered his organisational gene.” It has led to one bittersweet moment for Simon — no longer having to pack his son’s lunch.

Since the passing of Gemma, the former Blue Peter presenter has slipped a note into Ethan’s lunch box each day to remind his son how much he loves him.

Simon recently told The Sun, “I can’t recall the last time I prepared a sandwich for him. He now makes his own lunch every day.”

Ethan, the son, is considering becoming a journalist, not following in his father’s footsteps into television as either a children’s host or sports correspondent. This provides numerous topics for father-son discussions.

Simon shared, “We’ve had numerous discussions about his future career aspirations. At present, he’s inclined towards print journalism over TV. However, I’ve encouraged him to understand that it’s a competitively intense field.”

“I’ve suggested that he could begin his journey by proposing an idea of a school magazine to his school authorities.”

“He’ll soon be 16 and picking GCSEs and what direction to go in after. I think having these conversations with him is empowering, and it’s so important we don’t just avoid it.

“Some of my best conversations with Ethan have been in the car or on a walk. It makes it less intimidating than doing a version with lots of eye contact.”

The Emerald Isle is known for producing the world’s priciest Irish whiskey.

Earlier this year, an exclusive Irish whiskey shattered records becoming the highest-priced, managing to accrue $2.8 million at an auction. This lone bottle is one among the rare seven of its kind and forms part of the coveted Emerald Isle collection. This collection is a series of unique, triple distilled single malt whiskies, an exquisite creation brought forth by the Craft Irish Whiskey Co. in a collaboration with Fabergé. These whiskey gems spent a ripe period of 30 years aging in a cask before they eclipsed the former record-breaker, Scotland’s ‘The Macallan Valerio Adami 1926.’ This event marked a promising prospect for the future of the Irish whiskey business.

The brainchild of Jay Bradley, the Emerald Isle collection was unveiled as a tribute to the Seven Wonders of Ireland. Each collection is tastefully presented in a walnut wood cabinet along with the first-ever Fabergé Celtic Egg and a Fabergé watch. Accompanying them are a carafe of Irish spring water, two Finn glasses, pure obsidian whiskey stones, and a 24k gold water pipette. Hidden within the box, a humidor holds two Cohiba Gran Reserva VI cigars along with a gold-plated cigar cutter, a tasting log, and a flask filled with Emerald Isle’s precious whiskey. Even though it’s highly unlikely that the box would be opened, it symbolizes the pinnacle of luxury within the Irish whiskey market.

Despite the glitz and glamour of the staggering auction price, a hard-earned expansion, quality enhancement, and revenue growth of thirty years stand as the backdrop. The past several decades have witnessed a triumphant era for this specific category, with a solid investment in plant and brand paving the way for consistent progress. The Distilled Spirits Council of the United States revealed that more than six million cases of Irish whiskey were sold in the U.S. alone in 2022, while the worldwide number balloons to nearly 13 million cases.

Jameson Whiskey Distillery, Dublin, Republic of Ireland. (Photo by: Education Images/Universal Images Group via Getty Images)

It is true to say that much of the legwork in the numbers has been done by the Jameson’s brand, but since 2003, premium Irish whiskey has seen a growth of almost 1200% (to 2019), while the super premium category boasts growth of almost 3500% in the same period. New distilleries are opening every year and the number of brands with international representation and top end releases is multiplying fast. The cynic has a case when pointing out that progress is easy from a standing start, but it is perception that counts as we look towards the future. The view of Irish whiskey is changing fast and the foundations are now in place for the continued premiumization of a historic industry. Of course, to put this data into perspective, we must reflect a little on the recent history of the whiskey trade in Ireland.

Old Bushmills Distillery. Bushmills. County Antrim. Northern Ireland. (Photo by: Carlo Morucchio/REDA&CO/Universal Images Group via Getty Images)

By the end of the 19th century Irish whiskey dominated the global liquor market. In London, two thirds of all whiskey sold was Irish. It is thought that 30 million gallons a year came out of Dublin alone. Nevertheless, world events were to conspire to reverse the form. Notable decline crystallised in 1919, when Ireland declared its independence. Access to the British Empire’s markets was instantly rescinded and Prohibition in America added further complications. By the time the ban on alcohol lifted in 1933, Scottish whisky had risen to prominence and Ireland’s whiskey industry was well and truly on the back foot.

During the 1940s and following the aftermath of World War II, breweries and distilleries across Ireland began to shutter. By the 1960s, Dublin’s once bustling 30 licensed production sites fell to a mere handful, leading to grim economic prospects. Carol Quinn, Head of Archives at Irish Distillers Pernod Ricard, has access to numerous historical records from this era. She states, “During this period, the spirits trade was severely impacted, likely culminating in the 60s as the absolute nadir for the Irish whiskey industry. Export sales had nearly vanished.” By 1966, the last few distillery businesses in the Republic of Ireland – John Power & Son, John Jameson & Son, and the Cork Distilling Company – found themselves forced to merge in order to survive, forming the Irish Distillers Group (IDG).

Quinn further explains, “These companies were competing for an ever-shrinking domestic market. They understood that if they continued this competition, they would financially devastate each other, simultaneously erasing over 200 years of distilling know-how and experience.” Facing antiquated equipment and Dublin sites overrun by city development, the difficult decision to invest in a modern distillery in Midleton, where the old Cork operations were based, was made. The year 1972 saw IDG acquiring Bushmills in the north and in 1975, production operations were moved to County Cork. It is in retrospect that we see these choices as critical turning points in the industry’s history. According to Quinn, “You could argue that 1975, when the new Midleton Distillery began operations, marked the first signs of revival for the Irish whiskey industry.”

Things moved at a sluggish pace for a while, with Ireland’s own consumption of whiskey serving as a lifeline for the industry. However, by the 1980s, things began to look up. The difficult decisions taken in the prior decade started having positive impacts on quality. Quinn comments, “The new Midleton Distillery was producing exceptional quality whiskey, so much so, that in 1984, Midleton Very Rare, an annual release seen as the pinnacle of Irish Whiskey, was launched as an affirmation of confidence in the whiskey being produced.”

The industry understood that its survival hinged on boosting export sales. While the product was improving in quality, the necessary marketing and distribution strategies were lagging. Irish Distilleries Ltd lacked the resources to elevate the global brand. Quinn elaborates, “The game changed in 1988 when Irish Distillers merged with the France-based company, Pernod Ricard. This merger effectively established an international distribution network for Irish whiskey overnight. Due to the popularity of Jameson, the world slowly but surely started recognizing Irish whiskey once again.”

Jack and Stephen Teeling of Teeling Whiskey in Dublin, Republic of Ireland.

Despite the Pernod Ricard era bringing a well-established distribution network for the Jamesons brand, it took nearly 20 more years for significant increases in consumer appreciation and for the drinks industry to realize the arising opportunities. In 2005, Diageo bought Bushmills from Irish Distillers Pernod Ricard for £200m. Even so, by 2014, Ireland only had eight distilleries. Two years later, the number of distilleries doubled and now over 40 operate, with additional brands using their production capacity.

The sudden increase in investment and entrepreneurial interest in the whiskey category was caused by the noticeable gap in the market. According to Jay Bradley, who played a significant role in the establishment of The Emerald Isle and the positioning of The Craft Irish Whiskey Co within the luxury sphere, the lack of Irish whiskey options was glaring. He noted that while a bar might offer several bourbons and a multitude of single malt Scotches, only one Irish whiskey was usually available. He realized there was space for more Irish whiskey in the market. Given the extensive Irish diaspora globally, adding additional Irish whiskey labels to a bar seemed a straightforward decision.

Noticing the growing desire for more selection, richer flavors, and new style expressions, Teeling Whiskey set up their distillery in 2012. Stephen Teeling observed that the Irish whiskey category had little innovation. However, they saw this as an opportunity to create stronger variants, use innovative cask ageing, and challenge the perception of Irish whiskey as a one-note spirit.

Despite the lack of incentives or government support, fledgling entrepreneurs spotted potential opportunities which sparked a new wave of interest in the industry. Teeling points out a new breed of whiskey enthusiasts who are revisiting Irish whiskey, after a 50-year reign of a single distillery. In a little over a decade, their company has successfully mapped its distribution over 80 countries, and is now a forerunner in crafting premium Irish whiskey in Dublin city center.

Clearly, distilleries are excelling in the art of testing with various grain types, the distillation process, and aging methods. This leads to a wide array of flavors and styles for customers. This assortments doesn’t only reinstate Irish whiskey at the premium end of the market, but also keeps it intriguing for both experts and beginners.

National Advocacy & Engagement Manager of The Busker Irish Whiskey, Stephen Halpin, mentions that the Irish distillery landscape is currently at its peak. With more than 40 distilleries in operation, there’s a perfect blend of tradition and innovation taking place. “Currently, it seems like an ideal period to delve into Irish whiskey as there’s something that appeals to every taste preference.” He proposes that the standout aspects of Irish whiskey are its effortless smoothness and an extensive range of flavors. The discussions now focusing on terroir, types of cask and subsequent complexity in Irish whiskey, indicate the significant development the industry has undergone over the last two decades.

The previous year saw constant progress with an exciting list of new distilleries opening. Bushmills enhanced their capacity with the launch of the Causeway distillery, followed by the initiation of Titanic in Belfast and the zero energy emissions facility of Ahascragh Distillery in Galway. The expansion was furthered by the popular celebrity brands, including the likes of Liev Schreiber’s Slainté from Ray Donovan, which continued to garner attention across numerous U.S. states.

After a six month closure, the home of Jameson whiskey re-opens under the new “Jameson Distillery Bow Street” brand, following an 11m investment with a goal to increase the visitor numbers by 2025. On Friday, March 10, 2017, in Smithfield, Dublin, Ireland.

The jump in distilleries evidently brings competition, but for Halpin, this is a welcome scenario. “It has pushed everyone to up their game. People are curious and keen to try new, quality spirits, and Irish whiskey offers just that. Plus, there’s a growing appreciation for well-crafted drinks that tell a story and everyone knows the Irish are the best of all storytellers.” Sales of Irish whiskey may be slightly down over the last 12 months, reflective of a broader trend across the entire global drinks trade, but the fundamentals still look strong. Teeling says “there is a long term trend towards drinking less but better and I believe Irish whiskey is right in that sweet spot of offering premium liquid in a very approachable brown spirits segment.”

Bradley isn’t phased either. “You only need look at the number of new distilleries, and the quality for the whiskey now being made.” There is a feeling that a rising tide will lift all ships. Competition may be stronger, not to mention in the U.S. given the relentless interest in Bourbon, but the climate of entrepreneurial activity is helping to raise the bar on both product and marketing. Bradley believes the expansion of the industry at home is good for everyone. “Slowly but surely more tentacles go out into the world and slowly but surely the Irish category grows, so the more entrepreneurs the better, and for me, that entrepreneurial spirit is what’s forcing the growth in Irish Whiskey

U.S. contributing editor to Whisky Magazine, Eliza Wiesstuch, says “Ireland as a brand is very strong and thanks to the number of distilleries and the quality of whiskey now being made, particularly from the legacy distilleries, it has a lot going for it. Although the market is extremely competitive at a global level, the Irish whiskey category looks far more exciting for consumers than ever before.”

While the eye catching figures accompanying the auction of the Emerald Isle collection transcend a regular whiskey sale, its record price also a construct of brand partnership, luxury packaging, and charitable initiative, it delivers a symbolic statement. Irish Whiskey is well and truly back – and there’s more to come. Sláinte!

by: Brody Wooddell

Posted: Mar 15, 2024 / 12:34 PM EDT

Updated: Mar 15, 2024 / 12:35 PM EDT

TAMPA (BLOOM) – SKYY Vodka, a well known name in the spirits industry, has recently unveiled its latest innovation: SKYY Vodka & Soda canned cocktails. This exciting launch introduces two new flavors that promise to delight fans of ready-to-drink (RTD) beverages. Let’s dive into what makes these new offerings stand out in the competitive canned vodka soda market.

The new SKYY Vodka & Soda range features two citrus-led expressions: Lemon & Elderflower and Lime & Mint. These flavors were meticulously chosen to complement the crispness of SKYY Vodka, providing a refreshing and sophisticated drinking experience. Each can combines real SKYY Vodka, sparkling soda, and natural citrus and botanical essences, delivering a light, effervescent, and flavorful beverage.

SKYY Vodka is celebrated for its exceptional purity, thanks to a quadruple-distillation and triple-filtration process. The brand’s commitment to quality is evident in these canned cocktails, which are made using vodka that is crafted with water enriched with Pacific Minerals. This meticulous process ensures a fresh, clean taste that is perfectly balanced with the zesty flavors of citrus and the subtle notes of botanicals.

Aligning with contemporary preferences, SKYY Vodka & Soda canned cocktails are gluten-free, vegan, and contain only 90 calories per serving. Packaged in 355ml cans, they offer convenience without compromising on taste or quality. This makes them an excellent choice for social gatherings, outdoor adventures, or simply enjoying a moment of relaxation at home.

Having personally sampled the SKYY Vodka & Soda canned cocktails, I can attest to their crisp, clean, and pleasantly refreshing flavor. The harmonious blend of citrus and botanicals creates a taste profile that is both delightful and satisfying, embodying the essence of a carefree, sunny day. For lovers of vodka sodas, these beverages hit the mark with their high-quality ingredients and expert craftsmanship.

Their appeal extends beyond the palate, offering a perfect beach companion. Imagine the gentle sea breeze and the soothing sound of waves, with a SKYY Vodka & Soda in hand – it’s an ideal match for those who cherish relaxation and good times by the shore. If you’re a fan of this genre of beverages, these canned cocktails are sure to impress, providing a top-tier experience that encapsulates the spirit of summer, no matter the season.

Currently available in select markets across California, Florida, and Texas, these canned cocktails are sold in 4-packs at a suggested retail price of $10.99. Their launch provides a sophisticated, convenient option for consumers eager to enjoy high-quality cocktails with ease.

SKYY Vodka & Soda canned cocktails represent a significant addition to the burgeoning RTD market. Their combination of premium SKYY Vodka, natural flavors, and mindful formulation caters to the modern consumer’s desire for quality, convenience, and conscious consumption. Whether enjoyed chilled straight from the can or poured over ice, these new offerings are set to become a favorite for those who appreciate the finer things in life, always enjoyed responsibly.

Brody Wooddell (@browoodd) • Instagram photos and videos

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