Liquor-articles 1864

Kástra Elión vodka is made from a blend of olives and wheat |

Vodka has a reputation for being flavorless and neutral, and yet its popularity persists. Much of the marketing that drives the category is focused on lifestyle cachet, rather than aroma and taste. But this reputation is mostly outdated. Because while some brands, even a few of the best regarded, are distilled to the point of flavorlessness and lean into their neutrality, others are packing flavor and texture into each bottle. Some are even experimenting with base ingredients that go beyond the usual grains and potatoes.

Kástra Elión falls into this new crop of vodkas. It hails from Greece, where it’s made from a blend of Greek olives and wheat. It’s named for the ancient castle that stands guard over the hills and olive groves of Nafpaktos, the ancestral home to the vodka and the family that created it.

The brand was founded by master blender and certified flavor chemist Frank Mihalopoulos, who’s spent nearly four decades in product development for companies like Baskin Robbins, Dunkin Donuts and Kahlua, and has also consulted for spirits brands including Absolut and Stoli. He’s joined by co-founder and son-in-law, Mike Camello, who serves as the company’s president.

“We were vodka drinkers and interested in some of the European vodkas made using malted barley and rye, and those who were getting good texture in their vodkas,” says Camello. They thought: Why not try making a vodka from olives?

It took about a year for Mihalopoulos to make it work. He set up a lab and acquired distillation equipment, and began testing olive varieties from all over the world. “I didn’t want to be sentimentally attached to the story, but we settled on a three-variety blend that happens to come from the same region in Greece that I’m from.”

Kástra Martini |

It’s a craft process, and the yield loss is much higher than what most vodka distillers see, but Mihalopoulos explains that tight distillation cuts are necessary to eliminate all the heads and volatile compounds introduced by the olives.

Olives don’t contain a lot of sugar, hence the ethanol in Kástra Elión vodka mainly comes from the grains. Olives don’t contribute to the flavor of the vodka, instead, they enrich the grain’s existing quality. The distinct smoothness and mouthfeel of the vodka are due to the olives. The final distillate before bottling is mixed with spring water from the mineral-rich Mount Taygetus in Greece.

The Kástra Elión vodka has a very pure scent, devoid of any repelling chemical odors or amplified alcohol sting. Its aroma is a titillating mix of sweet and savory, with prime notes of vanilla and butterscotch. Upon tasting, you can discern subtle fruit flavors, citrus, and a dash of pepper. The flavor lingers, causing a build-up to more butterscotch, vanilla, and hints of toasted bread.

While Camello prefers to savor Kástra Elión over ice with olives, he understands that vodka sipping might not be everyone’s preference. Its versatility lends it perfect for making Martinis. The brand encourages bartenders to keep the drinks spirit-centric and limit the use of sugar. This helps maintain the distinctive mouthfeel of the vodka.

Kástra Elión has recently launched its olive brine and cocktail olives, available individually or in a kit with a bottle of vodka. These are designed to craft the perfect Dirty Martini. The brine and olives are from the same Nafpaktos region as the vodka, providing a unique Greek and olive-centered twist on the traditional cocktail.

After a lengthy period of uncertainty and consumer backlash, Maison Ferrand has finally decided to change its Plantation Rum name. The company first promised this change in June 2020. From now on, it will be known as Planteray Rum. Maison Ferrand owner Alexandre Gabriel revealed this change today at the West Indies Rum Distillery in Barbados. The first product under the new name will be Cut & Dry Coconut Rum, followed by other brands as the existing bottles run out. Find the full announcement here.

At the press conference, Gabriel explained that the new name is meant to pay respect to the sugarcane plant that gives life to the rum, and the sun’s rays, which are essential for the growth and ripening of the sugarcane.

The new name is seemingly more suitable, although some people might mistake it for “planetary”. However, it appears that the goal was to select a name that didn’t stray too far visually from “Plantation”, but also avoided the historically racial connotation. The older name was widely criticized for years and was brought into sharper focus during the Black Lives Matter protests in the summer of 2020. The brand representatives initially defended it, arguing that “plantation” was simply a reference to the French word for “farm”. However, they changed this stance in late June 2020 and admitted the correlation between the word and the slave trade.

This change triggered an extensive process of finding a new name, with many upset the process was taking so long. Some even accused Maison Ferrand of intentionally delaying or hoping public interest would wane, eliminating the need for a name change. Alexandre Gabriel countered these accusations explaining that the delay was due to complex international business and trademark laws. He called it a daunting and long process in a 2022 interview, and stated the final name had to be usable in over 100 countries where the company supplies its products.

It appears that Planteray Rum is the chosen name, irrespective of its initial strange appeal. However, it might take some time before this name starts to surface on familiar Plantation Rum brands in the U.S., mainly because the company has a large inventory of custom glass imprinted with “Plantation.” But, in due course, the new name will prominently feature on all of the company’s products, while the remainder of the labels will stay the same. We can only hope that “Planteray” doesn’t end up being unintentionally offensive in some other way when everything is settled.

Jim Vorel is a Paste staff writer and a resident expert on spirits. Feel free to follow him on Twitter for more beverage related content.

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After prolonged contemplation and feedback from consumers, the name of Maison Ferrand’s Plantation Rum is finally getting a makeover. First hinted at in June 2020, the brand is switching to Planteray Rum. Owner of Maison Ferrand, Alexandre Gabriel, declared the change at the West Indies Rum Distillery in Barbados. The first merchandise to sport the new moniker will be Cut & Dry Coconut Rum, and others will follow as current bottle stocks diminish.

At the press briefing, Gabriel stated that the new name “pays tribute to sugarcane, the PLANT which is the origin of rum, and the RAYs of the sun vital for the growth and maturity of sugarcane.”

Whether these claims are convincing is disputable but the new name feels somewhat clumsy and is likely going to be confused with “planetary” among other things. It is however clear the objective was to find a name not too dissimilar to “Plantation,” eliminating the negative and racially charged implications tied to it. The name Plantation Rum had been the subject of criticism for years and gained wider exposure during the Black Lives Matter demonstrations in summer 2020. Until then, brand reps defended the name by saying “plantation” meant “farm” in French. But the tone shifted in late June 2020, with the company releasing a statement acknowledging the historical relation between the term plantation and the slave trade: “As the dialogue on racial equality continues globally, we understand the hurtful connotation the word plantation can evoke to some people, particularly in its association with much graver images and dark truths of the past.”

This marked the beginning of Maison Ferrand (which also owns Citadelle Gin and Ferrand Cognac) searching for a new brand name, a process stretched over years and led to further backlash from campaigners criticizing the company’s slow-paced approach towards the change. Gabriel countered this by attributing the delays to challenges posed by international business and trademark laws. In a 2022 interview, he referred to it as a “daunting and lengthy process”, mentioning the final name needs to be one that is usable in over 100 countries where the company markets its products.

Planteray Rum might initially strike as an unusual name. Nevertheless, this new name might not immediately appear on the familiar U.S. Plantation Rum brand as the company has a significant stock of custom glass imprinted with the name “Plantation.” Over time, the name ‘Planteray’ will be prominently displayed on all the company’s products, without any changes to the remaining label. We can only hope that ‘Planteray’ doesn’t inadvertently result in being inappropriate in any other way.

Jim Vorel is a Paste staff writer and a domestic liquor enthusiast. You can follow him on Twitter for more beverage writing.

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Kástra Elión vodka is made from a blend of olives and wheat.

Vodka has a reputation for being flavorless and neutral, and yet its popularity persists. Much of the marketing that drives the category is focused on lifestyle cachet, rather than aroma and taste. But this reputation is mostly outdated. Because while some brands, even a few of the best regarded, are distilled to the point of flavorlessness and lean into their neutrality, others are packing flavor and texture into each bottle. Some are even experimenting with base ingredients that go beyond the usual grains and potatoes.

Kástra Elión falls into this new crop of vodkas. It hails from Greece, where it’s made from a blend of Greek olives and wheat. It’s named for the ancient castle that stands guard over the hills and olive groves of Nafpaktos, the ancestral home to the vodka and the family that created it.

The brand was founded by master blender and certified flavor chemist Frank Mihalopoulos, who’s spent nearly four decades in product development for companies like Baskin Robbins, Dunkin Donuts and Kahlua, and has also consulted for spirits brands including Absolut and Stoli. He’s joined by co-founder and son-in-law, Mike Camello, who serves as the company’s president.

“We were vodka drinkers and interested in some of the European vodkas made using malted barley and rye, and those who were getting good texture in their vodkas,” says Camello. They thought: Why not try making a vodka from olives?

It took about a year for Mihalopoulos to make it work. He set up a lab and acquired distillation equipment, and began testing olive varieties from all over the world. “I didn’t want to be sentimentally attached to the story, but we settled on a three-variety blend that happens to come from the same region in Greece that I’m from.”

Kástra Martini |

It’s a craft process, and the yield loss is much higher than what most vodka distillers see, but Mihalopoulos explains that tight distillation cuts are necessary to eliminate all the heads and volatile compounds introduced by the olives.

Olives contain little sugar, hence the ethanol is sourced from the grains. Mihalopoulos explains that the olives enhance the inherent qualities of the grain rather than contributing to the flavor. The role of the olives is to give the vodka its distinctive smooth texture and mouthfeel. Prior to bottling, the distilled spirit is combined with spring water from Mount Taygetus in Greece, renowned for its mineral-rich quality.

The aroma of Kástra Elión vodka is exceptionally pure, devoid of any off-putting synthetic smells or excessive alcohol sting. The scents are a delightful blend of sweet and savory, with predominant notes of vanilla and butterscotch. The palate is subtly fruity, with traces of citrus and a hint of pepper. It rests on the tongue, its impact lingering, stimulating the salivary glands as the flavors evolve into a more dominant butterscotch and vanilla taste along with a hint of toasted bread.

Camello prefers his Kástra Elión on the rocks with olives, but he realizes that not everyone enjoys sipping vodka. Luckily, this vodka is ideal for Martinis. In introducing this vodka to bartenders, the brand encourages them to allow the spirit to be the star of the drink and not to overdo the sugar. “We want the character and mouthfeel of the vodka to stand out,” Camello comments.

Recently, Kástra Elión introduced its own olive brine and cocktail olives, available separately or in a kit that includes a bottle of vodka, intended to craft the ultimate Dirty Martini. Both the brine and the olives are sourced from the same Nafpaktos region in Greece where the vodka is distilled, offering one the opportunity to summon the complete trio for a distinctively Greek, olive-centric rendition of the classic cocktail.

If you’ve heard Chris Stapleton‘s smooth rendition of “Tennessee Whiskey,” it might not be surprising that established whiskey brand Buffalo Trace has tapped the Grammy-winning crooner for a collab. Leave it to the genius of Buffalo Trace’s Master Distiller, Harlen Wheatley, to match Stapleton’s soulful tunes with an equally captivating whiskey. Traveller Whiskey, a newly launched premium blend that celebrates the alliance between the singer and the award-winning whiskey brand, is such a sipper.

“Some things just make total sense — and this is definitely one of those things,” Stapleton said of the dream project in a press release shared with Tasting Table. Traveller, also the name of Stapleton’s 2015 Grammy-winning solo debut, is a fitting name for the liquid product. After careful experimentation and multiple taste tests, the celebrity and whiskey label mash-up has culminated in an oaky, 90-proof whiskey blend that delivers subtle undertones of leather and sweet maple.

The blend has a nose of vanilla and a buttery, sweet taste that’s followed by a spicy, toasted finish that will leave drinkers reaching for the bottle. “When making art — and we really do think that both Chris’ music and the whiskey we make at Buffalo Trace is art — you experiment, test, adjust, and don’t give up until you’ve got it right,” Wheatley said, estimating that over 50 blends were tasted before deciding upon the final combination that would be used to make Traveller Whiskey.

Read more: The 25 Best Bourbon Brands, Ranked

Traveller Whiskey isn’t the first project that has brought the singer and the brand together, however. Chris Stapleton was born near the Kentucky distillery, and the brand has supported fundraising efforts for some of his charitable activities. From the start, the goal for this whiskey-making endeavor was to create a blend that could be enjoyed by a wider audience, from the novice whiskey drinker to the collector and connoisseur. “This is a whiskey for everyone, whether you’ve been enjoying all the variety in the category for years or are just now discovering it,” Harlen Wheatley explained in the press release.

Both master musician and distiller set out to create a whiskey that could not only be enjoyed when served neat at the end of a long day but could also be mixed into recipes, like an old fashioned cocktail, for beverages that are easy to put back. Bottles of Traveller Whiskey made their way into the hands of bartenders and retailers on January 1, 2024, so eager customers can expect to see the blend appear on shelves soon. With a suggested price of $39.99, this is a bottle that likely won’t break any New Year’s financial resolutions.

Read the original article on Tasting Table.

Kástra Elión vodka is made from a blend of olives and wheat

Vodka has a reputation for being flavorless and neutral, and yet its popularity persists. Much of the marketing that drives the category is focused on lifestyle cachet, rather than aroma and taste. But this reputation is mostly outdated. Because while some brands, even a few of the best regarded, are distilled to the point of flavorlessness and lean into their neutrality, others are packing flavor and texture into each bottle. Some are even experimenting with base ingredients that go beyond the usual grains and potatoes.

Kástra Elión falls into this new crop of vodkas. It hails from Greece, where it’s made from a blend of Greek olives and wheat. It’s named for the ancient castle that stands guard over the hills and olive groves of Nafpaktos, the ancestral home to the vodka and the family that created it.

The brand was founded by master blender and certified flavor chemist Frank Mihalopoulos, who’s spent nearly four decades in product development for companies like Baskin Robbins, Dunkin Donuts and Kahlua, and has also consulted for spirits brands including Absolut and Stoli. He’s joined by co-founder and son-in-law, Mike Camello, who serves as the company’s president.

“We were vodka drinkers and interested in some of the European vodkas made using malted barley and rye, and those who were getting good texture in their vodkas,” says Camello. They thought: Why not try making a vodka from olives?

It took about a year for Mihalopoulos to make it work. He set up a lab and acquired distillation equipment, and began testing olive varieties from all over the world. “I didn’t want to be sentimentally attached to the story, but we settled on a three-variety blend that happens to come from the same region in Greece that I’m from.”

Kástra Martini |

It’s a craft process, and the yield loss is much higher than what most vodka distillers see, but Mihalopoulos explains that tight distillation cuts are necessary to eliminate all the heads and volatile compounds introduced by the olives.

Olives don’t contain a lot of sugar, so the ethanol in vodka comes from the grains. Mihalopoulos explains that the olives enhance the pre-existing qualities in the grain. They do not contribute any flavor to the vodka, and the company had no intentions of creating olive-flavored vodka. Instead, olives add to the vodka’s characteristic mouthfeel and smoothness. Before it is bottled, the distilled spirit is mixed with spring water from the mineral-rich Mount Taygetus in Greece.

The Kástra Elión vodka has a very clean smell, free from any chemical odors or strong alcohol sting. Its aroma is sweet and savory, with predominant scents of vanilla and butterscotch. The taste includes mild fruit notes, citrus, and a slight hint of pepper. The flavors linger on your tongue and stimulate the salivary glands, developing into stronger tastes of butterscotch, vanilla, and toasted bread.

Camello enjoys drinking Kástra Elión straight with olives, though he understands that not everyone prefers to sip vodka. Thankfully, it can be served well in Martinis. When presenting the vodka to bartenders, the brand hopes that they keep the drinks focused on the spirit and don’t overload it with sugar. “We want the vodka to shine and preserve its mouthfeel,” Camello expresses.

Kástra Elión recently launched its own olive brine and cocktail olives. They are available as individual items or in a kit with a bottle of vodka, designed to create the ultimate Dirty Martini. Both the brine and olives come from the same Nafpaktos region where the vodka is produced, enabling one to enjoy a full Greek, olive-centric take on the traditional cocktail.

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If you’ve heard Chris Stapleton‘s smooth rendition of “Tennessee Whiskey,” it might not be surprising that established whiskey brand Buffalo Trace has tapped the Grammy-winning crooner for a collab. Leave it to the genius of Buffalo Trace’s Master Distiller, Harlen Wheatley, to match Stapleton’s soulful tunes with an equally captivating whiskey. Traveller Whiskey, a newly launched premium blend that celebrates the alliance between the singer and the award-winning whiskey brand, is such a sipper.

“Some things just make total sense — and this is definitely one of those things,” Stapleton said of the dream project in a press release shared with Tasting Table. Traveller, also the name of Stapleton’s 2015 Grammy-winning solo debut, is a fitting name for the liquid product. After careful experimentation and multiple taste tests, the celebrity and whiskey label mash-up has culminated in an oaky, 90-proof whiskey blend that delivers subtle undertones of leather and sweet maple.

The blend has a nose of vanilla and a buttery, sweet taste that’s followed by a spicy, toasted finish that will leave drinkers reaching for the bottle. “When making art — and we really do think that both Chris’ music and the whiskey we make at Buffalo Trace is art — you experiment, test, adjust, and don’t give up until you’ve got it right,” Wheatley said, estimating that over 50 blends were tasted before deciding upon the final combination that would be used to make Traveller Whiskey.

Read more: The 25 Best Bourbon Brands, Ranked

Traveller Whiskey doesn’t mark the first collaboration between the singer and the distillery. Chris Stapleton was raised near the Kentucky distillery which has contributed towards several of his charitable endeavors. The main aim behind this whiskey production was to devise a mixture that would be appreciated by everyone, from individuals new to whiskey to aficionados and collectors. “This whiskey is designed for everyone, irrespective if you have been sampling different whiskies for years or are new to the taste,” stated Harlen Wheatley in the press release.

The celebrated singer and distiller aimed to craft a whiskey that could be not only savored at the end of a tiresome day but that could also be an ingredient in recipes, such as an old fashioned cocktail, resulting in beverages that are easy to enjoy. Traveller Whiskey was made available to bartenders and retailers from January 1, 2024, hence keen customers can anticipate seeing this blend in stores soon. At a suggested price of $39.99, it’s a bottle unlikely to shatter any New Year’s financial resolutions.

Read the original article on Tasting Table.

Kástra Elión vodka is made from a blend of olives and wheat

Vodka often carries an expectation of having a rather flavorless and neutral element, yet it conserves its popularity. It seems that its status is not about how it tastes or smells, but the lifestyle it represents. However, this image is mostly passé. There are brands, some even among the highly esteemed, that distil their product to the point of flavorlessness, basking in their neutrality. While several others thoroughly infuse aroma and texture into each bottle, more daring ones toy with unconventional base ingredients, extending beyond the common grains and potatoes.

Kástra Elión is a part of this innovative group of vodka brands. Originating from Greece, this vodka is a blend of Greek olives and wheat. Named after an ancient castle, which stands sentinel over the hills and olive orchards of Nafpaktos— the ancestral residence of the vodka and its founding family.

The brand’s inception was spearheaded by master blender and certified flavor chemist Frank Mihalopoulos. He has accumulated nearly forty years of experience in product development for companies like Baskin Robbins, Dunkin Donuts, and Kahlua. Moreover, he served as a consultant for spirits brands such as Absolut and Stoli. His co-founder and son-in-law, Mike Camello, serves as the president of the company.

“We were enthusiasts of vodka, particularly the European varieties fashioned from malted barley and rye, noted for their exquisite textures,” shares Camello. They pondered the possibility: Can vodka be produced from olives?

Mihalopoulos invested a year in realising this concept. He arranged for a lab and procured distillation apparatus, embarking on tests with various global olive types. “I consciously detached sentimentality from the narrative, but coincidentally, we opted for a combination of three varieties that conveniently stem from my own home region in Greece.”

Kástra Martini |

The entire procedure is artisanal in nature, and it logs a higher yield loss than most vodka producers face. However, Mihalopoulos clarifies that conducting precise distillation cuts are imperative to filter out the heads and unstable compounds that are introduced by the olives.

There’s not a lot of sugar in olives, so the ethanol comes from the grains. Mihalopoulos is quick to point out that the olives lift up what already exists in the grain. There’s no flavor contribution from the olives, and the company never set out to make olive-flavored vodka; instead, the olives contribute the vodka’s trademark mouthfeel and smoothness. Before bottling, the distilled spirit is blended with spring water from Greece’s mineral-rich Mount Taygetus.

Kástra Elión vodka has a very clean nose, free of any off-putting chemical notes or exaggerated alcohol burn. Aromas are sweet and savory, with vanilla and butterscotch leading the way. The palate brings mild fruit notes, citrus and a hint of pepper. It sits on the tongue and stays with you, activating the salivary glands as flavors build to more butterscotch and vanilla and some toasted bread.

Camello likes to drink Kástra Elión on the rocks with olives in it, but he acknowledges that not everyone wants to sip vodka. Fortunately, it’s well-suited to Martinis. When introducing the vodka to bartenders, the brand hopes they keep drinks spirit-driven and don’t go too crazy with sugar. “We want the vodka to shine and keep its mouthfeel,” says Camello.

Kástra Elión recently launched its own olive brine and cocktail olives, available individually or in a kit alongside a bottle of vodka, that are meant to create the ultimate Dirty Martini. The brine and olives both hail from the same Nafpaktos region where the vodka is made, so one can enlist the full trio for a very Greek, very olive-focused take on the traditional cocktail.

There’s no wrong way to enjoy a single measure of good rum. You can have it straight, mix it with water or cocktails, or savor it on the rocks with ice. The latter option is perfect for newcomers or those seeking a milder taste, as it tempers the sharpness while letting you relish the sweet, nectar-like flavor without an overwhelming alcohol punch.

However, there’s a reason why lots of folks recommend using whiskey stones instead of regular ice when enjoying rum on the rocks. Accidentally adding too much water can dilute the unique flavors and nuances within the rum (especially the pricy kinds), and it’s hard to get the balance just right when you’re dealing with varying-size ice cubes. But instead of whiskey stones, here’s an idea: coconut water ice cubes!

Made from coconut water instead of plain water, these ice cubes won’t dilute the rum’s flavors as they melt. Instead, they’ll enhance the taste of the liquor with a hint of coconut, giving neat rum a rather tasty and tropical coconut twist. They’re incredibly easy to make. Simply get some fresh coconut water — the fresher, the better — and pour it into a large whiskey ice cube mold. Pop them in the freezer, and in a couple of hours, you’ll get a trayful of coconut water ice cubes ready to go. Drop one into a neat measure of rum, sit back, and enjoy your rum on the rocks!

Read more: 23 Cocktails To Try If You Like Drinking Gin

These special ice cubes aren’t limited to just rum on the rocks; they’re a perfect addition to a wide range of tropical cocktails! Let’s start with the classic daiquiri. It’s a simple blend of rum, lime, and sugar, but you can elevate it by incorporating coconut cream and a few coconut water ice cubes while blending. The result is a sweet, nutty, and undeniably tropical creation that evokes the essence of a Caribbean sunset. It’s perfect for sipping whether you’re lounging on a palm-lined beach or enjoying it at your kitchen island.

These versatile ice cubes can also enhance a variety of chilled or blended tropical cocktails that feature rum. Take the Caribeño, for example, which already includes coconut water as a core ingredient. Adding coconut water ice cubes doesn’t dilute the taste; instead, it’ll amplify the drink’s signature equatorial flavor and give you a drink with a far more pronounced taste.

But while these coconut ice cubes work best in rum-based drinks, they can work with other liquors, too. If you’re a tequila enthusiast, consider fortifying a coconut margarita with these cubes. They’ll introduce a smooth, robust coconut essence that will bring this classic cocktail to a whole new level. And for an extra creamy touch, try adding coconut cream to the coconut water before freezing the cubes.

Read the original article on Tasting Table.