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WES Brands will release Aspen Vodka, a locally sourced, sustainably produced super-premium vodka

ASPEN, Colo., January 30, 2024–(BUSINESS WIRE)–Spirits incubator WES Brands, known for brand acceleration and innovation, is joining forces with Colorado-based Aspen Distillers to develop Aspen Vodka, an exciting offer in the vodka spirits category. Aspen Vodka celebrates its natural credentials and clear point of difference – locally sourced, non-GMO ingredients distilled sustainably into vodka of taste and character. This category-disruptor intersects modernity and tradition, targeting a new generation of discerning spirit drinkers.

“It has been our priority to bring a super-premium vodka into the WES portfolio, but we needed one we believed could carve out space in the category. Aspen Vodka is what we were searching for – a domestic vodka of exceptional taste and quality, rooted in sustainability,” said Shawn Thurman, CEO of WES Brands. “We are thrilled to incorporate Aspen Vodka into our portfolio, with a strategic focus on reshaping the vodka category, still the largest spirits category by volume. As our portfolio grows, we have continued to expand our team of industry leaders to reinforce our commitment to building a world-class spirits portfolio.”

“We’ve worked tirelessly to craft a spirit that authentically reflects the terroir and provenance of Aspen, CO, and I am confident that Aspen Vodka embodies this commitment,” said Matthew Patel, Founder of Aspen Vodka. “The strategic partnership with WES Brands is a pivotal step in our journey, providing an invaluable opportunity to extend the reach of our super-premium vodka to new markets on a national scale.”

WES Brands is delighted to announce the expansion of its leadership team and commercial organisation. Todd May, previously the Senior Director of Sales at Constellation Brands, has joined us as the new Senior Vice President of Sales. He will support the nationwide expansion of Aspen Vodka as well as its rapidly growing portfolio, including Flecha Azul Tequila, BSB Flavored Whiskey, and Fraser & Thompson. Todd carries 20 years of industry experience and started his career in various sales-driven roles at RNDC before spending five years with Constellation Brands. Joel Castillo has been appointed as the Senior Brand Director of Aspen Vodka and Flecha Azul Tequila. Joel, an innovative leader with a decade of experience has had been part of several value-driven and culture-shifting companies like Moet Hennessy USA & Pernod Ricard.

Always drink responsibly.

ABOUT ASPEN VODKA

Aspen Vodka is a symbol of sustainability and luxury, carefully crafted in one of the leading global carbon-negative distilleries. Born from the pure waters of the Roaring Fork River and Colorado Red Winter Wheat, our super-premium vodka is a testament to superior quality and commitment to the environment. Embedded deeply into the rich heritage of Aspen, Colorado, Aspen Vodka signifies environmental mindfulness and delivers a crisp, clean taste exhibiting top-tier craftsmanship. At Aspen Vodka, we merge tradition with innovation to provide an unmatched drinking experience. To get acquainted with Aspen Vodka’s journey and to discover your perfect pour, visit www.WESBrandsLLC.com. Follow us @AspenVodka on Facebook and Instagram for exclusive updates and cocktail ideas.

ABOUT WES BRANDS

Founded in 2021, WES Brands develops, markets, and sells innovative brands in the beverage alcohol category. The entrepreneurial and employee-owned company pairs high-potential brands in expanding categories with brand partners to drive awareness. The portfolio currently includes Aspen Vodka, Flecha Azul Tequila, Fraser & Thompson Whiskey and BSB Flavored Whiskey, with new innovations to come. Do you think you have what it takes to join the team? Learn more at www.WESBrandsLLC.com.

View source version on businesswire.com: https://www.businesswire.com/news/home/20240130364046/en/

Contacts

Aspen Vodka: Margarita Hernandez, AspenVodka@LaForce.nyc
WES Brands: Lucy Gille, WESbrands@klgpr.com

Sammy Hagar was clearly in his element at Barrett-Jackson recently, surrounded by all sorts of motor vehicles you know the man cannot drive 55.

He said as much after crashing the stage with Michael Anthony (the Van Halen bassist Hagar introduced as his “partner in crime”) to join Red Voodoo (a band whose name was taken from a Hagar solo album) on a raucous set of songs associated with the singer, from Van Halen’s “Finish What Ya Started” to “I Can’t Drive 55” on Friday, Jan. 26.

“For me, this is like (expletive) heaven,” a beaming Hagar told the fans. “I would rather be here than at a (expletive) Rolling Stones concert. All these cars?!”

Hagar was in town to introduce the Arizona market to his award-winning Sammy’s Beach Bar Cocktail Co. sparkling rum canned cocktails at WestWorld of Scottsdale.

Not long before hopping on stage, he sat with The Arizona Republic for a candid conversation whose topics ranged from how his favorite Creamsicle inspired a sparkling rum cocktail to why he pulled his LaFerrari off the auction block and what fans can expect when he and Anthony head out on tour this summer with Joe Satriani and Jason Bonham.

Here’s what he had to say.

Thank you, Sammy, for taking the time to talk. Is there a story behind how you decided to do a sparkling rum canned cocktail?

Oh yes, there’s a story. During COVID, my daughters and my sons were hanging around a lot, and every now and then, they’d bring somebody over and I’d let them sit outside and drink by the pool or they’d go down and walk on the beach. And they had these other… the first couple brands that were out.

There were a couple of them laying around. And I’d say, ‘What are these things?’ They said, ‘Oh man. Dad. These are really good.’ So I popped one and tasted it. I said, ‘God, this is terrible’ And they said, ‘Oh yeah, right. What, you can make something better?’ I said, ‘Yeah, I can.’

So it’s COVID time. I’ve got nothing else to do. I’ve got rum. So I say, ‘I’m gonna make a sparkling rum cocktail.’ I called my friends that bottle my products and make my products and said, ‘Hey, can we make a sparkling drink?’ ‘Yeah.’ ‘Can we make it out of real rum?’ ‘Well, it’s gonna be expensive.’

I don’t care how much it costs. For me, it’s just about the passion of doing something you want to do. Long story short, I made these sparkling rum cocktails. Back then, everything was sugar-based or beer-based. They weren’t using spirits yet because spirits have a higher tax and they’re more expensive to make. So they just use generic booze.

I worked on them for about a year and they were fantastic. Then after COVID, when I decided to release them, everybody was making them by then. Now there’s hundreds and hundreds and hundreds. So it’s a crazy competitive business. But I only do things that I think I can do a better job than what’s on the market.

I’m a wine enthusiast, completely dedicated to fine wine. I boast of a collection of 15,000 wine bottles, accumulated since the ’70s. It’s quite the substantial cellar. People often inquire, ‘If you have such a passion for wine, why not produce your own?’ My response always remains the same, ‘Because I’m doubtful that I can create wine that surpasses the quality of those I consume.’ What should I do instead? Produce mediocre wine? That’s not what I aspire to do.

Nevertheless, when I came across the tequila I used to consume while I was developing Cabo Wabo tequila, I thought, ‘I can definitely create tequila better than this.’ So, I took a trip down to Tequila, a town in Mexico, to taste different varieties, and then asked, ‘Hey, what process should I follow?’ After understanding it and forming a contract, I began manufacturing my own tequila, a practice I maintain with Santo.

If I can’t rival the quality, I prefer not to engage at all. This principle extends to my singing career as well. The moment I can’t keep up with other singers in the industry, I’ll willingly retire. However, as of now, I’m confident about my competitive ability.

I did see you at Alice Cooper’s Christmas Pudding event. You are definitely capable of staying in the competition.

(Laughs) That’s the way I feel about it. If you can do something as good as everybody else, then go ahead and stay in the game, you know? Or get in the game.

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Do you have a favorite flavor of the cocktails?

I think the first one I really wanted to make was the Tangerine Dream. I really wanted to make a Creamsicle. When I was little, I could eat 100 of those Popsicles with ice cream in the middle and my favorite one was orange. So I thought, ‘How can I make that orange Creamsicle?’ And then, I thought, well, even better, let’s kick it up, more elegant, and make it tangerine. That was my first one. And I was so in love with it that I just said, ‘Oh, this is great.’

Then I had the urge to prepare Hawaiian Punch. Remember, that iconic punch from our high school period when someone would host a party at their parents’ house, and their mother would arrange this punch bowl while someone else would bring a bottle of vodka to spike it? (laughs). I had the thought, ‘I wish to prepare the spiked version of Hawaiian Punch.’ So, it was a result of that. I’m passionate about the flavors that I prefer.

Then, the combination of pineapple and jalapeño was the latest one that I tried. And, I absolutely love that. With tacos, or in Mexican cuisine? You’ll quit having beer forever. That’s the drink to go for.

Interesting. Can you draw a connection between the rock ‘n’ roll lifestyle and this aspect of what you do?

Absolutely. It’s all about creativity. When you have an idea or a tune in your head, you strive to compose it. The taste which you perceive in your mouth that you wish to eat or drink, you bring that recipe to life. It’s purely about creating something out of nothing.

Art is my calling. I am an artist and have a constant urge to create. Even devoid of resources, I find myself propelled to create something. It keeps me elated and occupied – it’s just the way I am wired. Additionally, I am a fantastic cook and a cocktail mixer. My culinary skills, complemented by my exceptional taste buds, bring out an extraordinary magic.

This is something my fellow mixologists and connoisseur of wine also vouches for. They place great faith in my discerning palate. My response to their compliment is always, ‘Indeed, I am blessed with a keen nose and stomach too.’ Playing around with creativity brings me immense satisfaction.

You initially planned to auction a car at Barrett-Jackson last weekend. But now, it has been postponed to the Barrett-Jackson Fall Auction, which is scheduled for October in Scottsdale. Could you shed some light on what transpired?

Yes, we ran into a roadblock with the car battery. I sighed in relief when it started causing issues. All of a sudden, the indicator lights started flashing. Our immediate thought was the battery was probably running out of charge. Despite multiple attempts, we couldn’t recharge it. We isolated the battery from the car and discovered it was deteriorating. I decided against selling the car given the high investment that a buyer would have to make.

When I purchased the car, the dealership was still prepping it for showcase. It was indeed a lengthy process – even required a trip to Italy. However, when they notified me about its arrival, I was at the dealership in no time. Ignoring all the formalities, I just wanted the keys to my new possession.

Imagine being asked to wait another 16 weeks for a new battery after that long wait! Fortunately, the battery issue surfaced when it did. This scenario could have easily turned into a nightmare had someone paid a small fortune for this car only to discover its battery problem later.

On a brighter note, the car is now even better than before with a brand-new battery. It’s quite a rarity to get a Ferrari battery, but the company offered to fix it for me. Although shipping the car back for a year wasn’t a feasible option, they were eager to ship the battery and have it installed here.

You’re coming through here on the Best of All Worlds Tour. That’s a great group of musicians that you put together. What can you tell me about what fans can expect from that tour?

Well, Michael Anthony and I, you know, we’ve been doing this (Sammy Hagar and the) Circle thing. We play about an hour of Van Halen and we play about 45 minutes to an hour of my stuff, Montrose and everything.

We’re gonna kind of just really go heavy on Van Halen. Play four or five of Sammy’s greatest hits. You know, ‘One Way to Rock,’ ‘Heavy Metal,’ ‘I Can’t Drive 55,’ ‘Mas Tequila,’ songs you’ve gotta play. One Montrose, a Chickenfoot and a whole lot of Van Halen, the whole catalog.

I mean, we’re gonna go back into the early years for three or four songs, sprinkle ’em in there, because I’m calling it not just the Best of All Worlds Tour, I’m calling it the Thank You Tour. For me it’s thank you. Thank you, Eddie. Thank you to the fans. Thank you for this wonderful life, being able to do this, because I don’t know how much longer I can do it.

Twenty years ago, Mike and I had a reunion. Now, another twenty years later, I find myself not wanting to wait another twenty years for Alex Van Halen, who’s the only one left. It seems he prefers not playing without his brother, which I can understand and respect.

In response, I’ve decided to team up with Joe Satriani, Michael Anthony, and Jason Bonham, whose father was an idol for Alex. Jason plays just like his father, so I believe the music will be upheld to an exceptional standard.

That’s fantastic. We really appreciate you taking the time to chat with us.

Always happy to. I could discuss these matters all evening.

I bet you could.

Well, it’s in my heart, man.

Reach the reporter at ed.masley@arizonarepublic.com or 602-444-4495. Follow him on X @EdMasley.

Support local journalism. Subscribe to azcentral.com today.

This article originally appeared on Arizona Republic: Sammy Hagar talks rum, LaFerraris and life after Eddie Van Halen

Wildfires that ravaged the Pacific Northwest in 2020 left winemakers in a dire situation, facing grape harvests marred by soot and acrid smoke. Responding with creativity, Patricia Green Cellars in Oregon transformed the damaged wine into brandy and innovatively blended the distilled product to create a new pair of whiskeys.

Patricia Green Cellars, renowned for its Pinor Noir and Sauvignon Blanc wines, teamed up with Oregon distiller Lynsee Sardell of Big Wild Spirits. Sardell, whose products include Witch’s Gin and The Wolf’s Whiskey, collaborated with lead winemaker Jim Anderson and associate winemaker Matt Russell to birth the unique spirits under the Patty Green Distillers label. Their aim was not only to repurpose the affected grapes and wine but to utilize locally grown heritage grain varietals to emphasize a unique sense of place, or ‘terroir’. “Said Sardell, “Whiskey, especially those derived from barley, are just as expressive of Oregon’s exceptional landscape as wine or any other cultivated plant we have here. Collaborating with winemakers is tremendously exciting—their skill, quality, and sense of place are infused into these one-of-a-kind whiskeys that distinctively represent the Pacific Northwest.”

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There were approximately 12,000 gallons of Pinot Noir that the winery considered undrinkable due to smoke taint. Fortunately, Sardell was able to distill it into a brandy that the winemaking team adored. The first pair of releases are blends of both whiskey and brandy. Multifarious, the first release, features a base distillate made from a medley of three distinct malted barley types: Lightning Malt, Purple Karma, and Full Pint. Overall, there were five barrels—two created from a tree harvested from the Yamhill-Carlton AVA and charred to levels No. 2 and No. 3, and the remaining ones which were previously used for aging Pinot Noir. For the latter barrels, the intention was not for a cask finish. Instead, these barrels were sanded, toasted, and charred to effectively eliminate any residue of the wine. The final blend is composed of 80 percent malted barley distillate and 20 percent brandy, resulting in a product with a proof of 98 that carries the flavors of dried fruits, earthen spices, molasses, tea, oak, and ginger snaps.

The second offering, Purple Karma Pinnacle, is substantially more exclusive and pricey. It owes its name to the barley grain type used in the whiskey mashbill, an antiquated Himalayan variant that, as per the winemaking team, possibly has never been utilized in whiskey production. Aged for 2.5 years in precisely two ex-Pinot Noir barrels (which were repurposed to eradicate wine traces), this expression also has a blend makeup of 80 percent whiskey and 20 percent brandy. Packed at a cask strength of 112 proof, it boasts fruity, tobacco, spice, and oak-infused sweet notes.

You can purchase both whiskeys—Multifarious ($80) and Purple Karma Pinnacle ($200)—directly from the Patricia Green Cellars website. If you want to try the brandy on its own, you can find that available for purchase as well. And if you’re in the mood for some wine that is absolutely not smoke-tainted, you can find the Pinot Noir available from websites like Wine.com.

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Click here to read the full article.

A well-known Caribbean rum has undergone a rebrand due to concerns related to its “hurtful” connections to slavery.

Maison Ferrand, a spirits manufacturer, altered the name of its rum from Plantation to Planteray. This month, bottles displaying the updated name will be distributed internationally.

The organization initially committed to renaming the beverage in response to the Black Lives Matter movement, which flared up following the killing of George Floyd in 2020.

Global demonstrations triggered broad-ranging debates on systemic racism and the ramifications of colonial history, leading to a slew of brands being scrutinized for potentially offensive affiliations.

But delays were caused by trademarking the new name in 120 countries, the company said.

Alexandre Gabriel, the rum’s creator and master blender, said at the time: “We understand the hurtful connotation the word ‘plantation’ can evoke to some people, especially in its association with much graver images and dark realities of the past.

“We look to grow in our understanding of these difficult issues and while we don’t currently have all the details of what our brand name evolution will involve, we want to let everyone know that we are working to make fitting changes.”

The new name comes from the word “plant” to reference the sugar cane origin of the rum and “ray” to refer to “the sun, being open to people, the heritage and savoir-faire of rum”, according to a post on the brand’s Instagram account.

It was revealed by the business proprietor in a media gathering at the West Indies Rum Distillery in Barbados this month.

“Starting today, the transformation from Plantation to Planteray gets underway,” expressed founder Gabriel.

“Trademarking a name that embodies our brand philosophy in 120 countries was a drawn-out progression. Rest assured, our rum, which we’ve been creating with pride for over 25 years, remains unchanged. It will continue to be made with an equal level of proficiency, dedication, and attention, just under a new name – Planteray Rum.

“We sustain our firm commitment to producing the same notable rum from Barbados and the finest rum terroirs across the globe.”

Jim Beam and Jack Daniel’s have long been leaders in the American whiskey market. In terms of sales, there simply isn’t a touch on them. Last year, as reported by The Spirits Business, Jack Daniel’s sold 14.6 million cases, whereas Jim Beam sold 16.7 million, ranking them as the two top selling whiskey brands globally. This is a crown that one of the pair has held for a minimum of five years. However, this popularity doesn’t translate as strongly to the bar scene as it used to.

Each year, Drinks International, a news platform for the liquor industry, surveys top 100 bars across 33 countries to discover the drink orders of consumers. The chosen bars consistently feature on renowned lists such as World’s 50 Best Bars and Tales of the Cocktail Spirited Awards. Following the survey, Drinks International publishes its conclusive Brands Report, providing an insight into the purchasing habits and trending brands in the world’s best bars.

Topping the list for the second consecutive year is Maker’s Mark, one of our beloved cost-effective bourbons, famed for its red-wax-dipped top. Jim and Jack, formerly the go-to brands for a “shot and a beer” or mixed drinks, have made room for slightly pricier counterparts. This shift indicates an openness among consumers to pay a little more for a superior pour, or the patrons of these surveyed bars are simply more willing to spend more.

Related: 2024’s Best Cheap Whiskies for A Budget-Friendly Bottle

Regardless, the titanic twosome of America’s whiskey finds itself in the seventh and eighth positions, in spite of their well-established reputation in the worldwide marketplace:

Maker’s Mark

Bulleit

Michter’s

Woodford Reserve

Buffalo Trace

Wild Turkey

Jim Beam

Jack Daniel’s

Rittenhouse

Four Roses

The growth of Maker’s Mark and other brands has begun to impact Jim Beam’s numbers, which sold about 300,000 fewer cases last year than they did the year before. It’s worth noting that Jack Daniel’s grew by 7.9 percent last year, but the brand has also stepped into the craft marketplaces with the release of an American Single Malt and the continuation of its successful, experimental Distillery Series. Maker’s Mark, meanwhile, sold 200,000 more cases in 2023 than they did in 2022, an increase of 5.3 percent, although it had a bigger 2022, growing 11.1 percent from 2021.

According to Drinks International’s annual American whiskey trends report, that trend should continue. Instead of relying on business data, this report is more subjective, since the bars themselves decide what climbs up the rankings. And while Maker’s might see competition from Michter’s, Jack and Jim don’t even make the list:

Michter‘s

Maker’s

Bulleit

Woodford Reserve

Buffalo Trace

Angel’s Envy

Blanton’s

Wild Turkey

Elijah Craig

Eagle Rare

Regardless, it seems like consumers are willing to spend a bit more on whiskey than they have in the past—and Jim and Jack are being left behind.

Related: 50 Best Whiskeys in the World 2024

Maison Ferrand changes brand to Planteray rum after acknowledging ‘hurtful connotation’ of old name

A popular Caribbean rum has been rebranded after concerns were raised that its name was associated with slavery.

Maison Ferrand, which markets itself as one of the world’s premier boutique producers of fine spirits, has changed the name of its Plantation rum to Planteray rum.

The original name was criticised in the wake of the Black Lives Matter movement in 2020 for its links to the transatlantic slave trade. The change was promised in June 2020 and the company said trademarking the new name in 120 countries had caused delay.

The announcement was made by the Maison Ferrand owner, Alexandre Gabriel, at a press conference at the West Indies Rum Distillery in Barbados this month.

He said the new name “pays homage to sugar cane, the plant that gives birth to the rum, and the sun’s rays that are essential for sugar cane growth and ripening”.

The announcement did not address the racism complaints made about the original name, and there were no official social media posts about the rebranding.

The move was welcomed by Rachelle Ferron, the head of entertainment at ITV’s Good Morning Britain, who wrote a piece for the Guardian in 2022 in which she cited the brand in a critique of “businesses [that] still feel the need to use ‘plantation’ as a selling point despite its links to historic colonial exploitation”.

Ferron said: “This is a welcome advancement, and I am proud that I was integral to this long-overdue change, but there is still work to do and I would urge any company to remove associations with slavery from their branding. This was my own little protest but that’s how wider change often starts.”

A Maison Ferrand spokesperson said the company would not be commenting further on the rebranding.

Announcing the decision to change the drink’s name in June 2020, Gabriel, the rum’s creator and master blender, said: “We understand the hurtful connotation the word ‘plantation’ can evoke to some people, especially in its association with much graver images and dark realities of the past.

“We look to grow in our understanding of these difficult issues and while we don’t currently have all the details of what our brand name evolution will involve, we want to let everyone know that we are working to make fitting changes.”

In a 2022 interview for the magazine Drinks International, Gabriel said the inspiration for the original name was his childhood in rural France.

He said the word plantation was “a French farming term”and the name was chosen “without any malice and never with any intent to make anyone feel marginalised”.

This is not the first time a rum producer has changed the name of a product because of criticism about an association with slavery. Two years ago, the Danish company 1423 World Class Spirits rebranded its Ron Esclavo rum to Patridom after criticism of the original name, which means slave rum, and the firm’s claim that it was “an homage to the slaves who paid a high price in the history of sugar cane and rum”.

Ferron called on other rum producers to rebrand products linked to slavery. She criticised Diageo for retaining the Captain Morgan brand, named after Sir Henry Morgan, a privateer and plantation owner who owned more than 100 enslaved people.

A Diageo spokesperson said: “Captain Morgan rum was created around 80 years ago and acquired by Diageo in 2001, and there has never been any legal or financial link between the brand and Henry Morgan, who lived in the 17th century.”

The cold winter months can get the best of anyone. From perpetually gray skies to the trifecta of wind, rain, and snow, it is no wonder that many people plan a warm weather getaway during winter. Unfortunately, a vacation isn’t always an option — but that doesn’t mean you can’t enter a state of tropical relaxation. If you are seeking a quick and easy reprieve that is reminiscent of a trip to the equator, we’ve got you covered: All you need to do is combine pineapple juice with a splash of vodka.

Pineapple juice and vodka are a winter-blues-crushing match made in paradise for many reasons. Pineapple juice is full of vitamins, antioxidants, and enzymes — namely, bromelain — that Healthline states may boost your immune system and reduce inflammation, keeping your body healthy and feeling good during cold and flu season, not to mention that it tastes just like liquid sunshine. Meanwhile, the addition of vodka cuts the intense sweetness of pineapple juice with its clean, crisp flavor. It also, like other alcoholic beverages, acts as a vasodilator, giving you a warm and fuzzy feeling. (Though, beware, it may actually cause a drop in body temperature despite the sensation of warmth.) The result is a mouth-watering cocktail that feels as good as it tastes and is easy to throw together at a moment’s notice, in whatever ratio best suits your preferences.

Read more: 13 Liquors Your Home Bar Should Have

Given that this cocktail combination is so bare bones, it is important to invest in the very best options for both your vodka and your pineapple juice mixer. We have previously shared our opinions on the best-tasting vodkas available, ranging from household names like Grey Goose to more unconventional picks like Haku vodka. You don’t necessarily need to select the most expensive bottle at the store; just seek out a brand that has a reputation for a smooth mouthfeel and bright, neutral taste. If you want to add more complexity to the drink, you can also explore flavored vodkas, or infuse your own at home.

When selecting pineapple juice, the fresher, the better. Owning a top-notch juicer can be helpful as you can prepare the juice yourself. Alternatively, you can blend pineapple pieces and strain the resulting mixture to extract the juice, all without needing a special gadget. If you find it more convenient, Dole’s store-bought pineapple juice, packed only with pure pineapple juice and vitamin C, often comes highly recommended. Exploring other pineapple-based beverages, such as tepache, pineapple soda, or even kombucha, could also be an exciting option if you enjoy those flavors.

For more information, feel free to read the full article on Tasting Table.

whiskey in decanter, generic

Two things happened the other day.

First I read an article about Mike Daley, a billionaire from Bucks County who spent $2.8 million on a bottle of whiskey. The article called it a “record price” and noted that the buyer holds one of the country’s largest private collections of whiskey.

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Alun Wyn Jones, a legend from Wales, has transitioned from the scrum to dealing with bottles of rum after his retirement.

The ex-skipper of Dragons is often referred to as one of the most exceptional locks of his era, having played for his nation a record-breaking 158 times.

During his illustrious career, Jones clinched the Six Nations title five times, among which three were Grand Slam triumphs.

Merely two months ago, the erstwhile hero of the Ospreys decided to hang up his boots and start his new venture of selling rum.

Mimosa Rwm Espiritu takes a pinch of Caribbean rum and coffee to create a smooth liqueur.

Brewed in Wales, a bottle will cost drinkers between £30 to £40.

The branding contains the date 1865 with cities Liverpool and Patagonia taking centre stage.

Its story comes from the ship named Mimosa that carried Welsh settlers from Liverpool to Patagonia in Argentina 158 years ago.

The spirit aims to “celebrate the pioneering spirit of the people who embarked on this new life and adventure.”

Patagonia also has a special place in Jones‘ heart as it is where he won his first ever Wales cap in 2006.

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Mimosa can be enjoyed in espresso martinis, an old fashioned, a hot toddy or on the rocks.

Drinkers can even liven up an iced coffee with a shot of the 29 per cent alcoholic beverage.

The ex-rugby star has been busy promoting his new business on Instagram.

And fans are excited to taste the rum, one said: “Can’t wait to try.”

There are many unique types of whiskey out there, which you probably already know if it’s your liquor of choice. If you’ve ever seen a whiskey labeled “bottled-in-bond,” then you might be wondering what, exactly, this label means and whether or not it’s important when choosing your spirit. In fact, bonded whiskeys are of particularly high quality and, for over a century, have been known for their excellence.

Back in the 1800s, it wasn’t easy to know where your whiskey was coming from, what was in it, or how high-quality it was. At the time, alcohol was sold and purchased in barrels rather than bottles. Manufacturers often took advantage of this less-than-secure packaging to water down their whiskey and mix in additives. Some whiskeys included such undesirable ingredients as wood chips or even formaldehyde.

The federal government passed the Bottled-in-Bond Act in 1897 to keep these practices at bay, meaning a bottle bearing that label had to meet very specific qualifications. Colin Spoelman, co-founder of Kings County Distillery, told Wine Enthusiast, “Bottled-in-bond is one of the earliest examples of a consumer protection law.” Bottled-in-bond whiskey was first distilled at a single U.S. distillery and aged for four years in government-supervised buildings. It was also bottled — not barreled — when it was 100 proof. These steps ensured high-quality whiskey, and the bottled-in-bond label meant that consumers didn’t have to worry about what they were drinking.

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While bottled-in-bond whiskey was all the rage for quite some time, it lost its popularity in the 1970s when lighter, lower-proof options became available. In 2018, however, Jim Beam’s bonded whiskey made a triumphant return to the market. Adam Harris, the senior American whiskey ambassador at Beam Suntory, told Wine Enthusiast, “We saw the popularity of higher-proof product rise among the craft-bartending community,” adding, “The bigger proofs of bottled-in-bond provide bigger flavors that stand up well in cocktails.”

Bottled-in-bond whiskey was once a method of quality control, and today, the label still implies excellence. It also marks a strong, more savory, less sweet whiskey with a high ABV. Noah Rothbaum, author of “The Art of American Whiskey,” told Serious Eats that many whiskey drinkers “just think [the classification is] something you slap on a label. But for people in the know, bottled-in-bond says, ‘Look, this is quality.'” He added, “I don’t like to tell people about bottled-in-bond. I’d rather they not know about it so the prices stay low.” So, while bottled-in-bond whiskey may be most popular among informed bartenders these days, it’s an easy way to ensure a high-quality bottle that’s perfect for any whiskey cocktail you might want to whip up.

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