Liquor-articles 2020

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It seems that there’s an ever-growing vocabulary you need to know to properly understand whiskey, and its many different variations, if for no other reason than to know just what exactly you’re getting in that particular bottle. Even more frustrating are those terms that sound confusingly similar, such as single malt whiskey and single barrel whiskey, along with single grain whiskey. Well, add another “single” whiskey descriptor to that list, and it’s one that has been appearing more and more frequently in recent years: single estate whiskey. So, what exactly does single estate whiskey mean?

The answer to that question is not very straightforward. Since there is no clear legal definition for what “single estate” actually means when it comes to whiskey (or any other spirit for that matter), whiskey distilleries and marketers are free to use the term however they want. At a minimum, single estate whiskey means that the grain (such as barley, corn, or rye) for that whiskey was grown in one location, and ideally, on that estate. At the other extreme, it means that the entire whiskey production process took place in one location, on the estate, and under the control of the distillery.

Read more: The 27 Best Bourbon Brands, Ranked

Single estate whiskey seems like it should be a fairly straightforward term — whiskey that comes from a single estate. However, the confusion stems from what that actually entails. Is it enough that the grain is grown at or around that estate? Does the yeast also need to come from that estate? What about the water, since we already know that the water source does make a difference in the taste of bourbon? And what about the rest of the whiskey production process, including the malting, distillation, and maturation? Does the distillery have to actually own the estate and do they have to control each step of the whiskey production process themselves?

According to the Cambridge English Dictionary, “single-estate” is “used to refer to food or drink where the majority of the ingredients or the main ingredient comes from one area of land.” However, some people in the whiskey industry argue that unless the distillery controls the entire process, it can’t really call itself a single estate distillery nor can they call the whiskey they make single estate whiskey.

In particular, they take issue with the fact that many of the so-called single estate distilleries out there currently do not malt their own grain. Of the three main single estate distilleries producing single estate Scotch whisky in Scotland — Ballindalloch Distillery, Arbikie Highland Estate Distillery, and Lochlea Distillery — none of them malt their own barley on-site, though, truth be told, only a handful of Scotch distilleries in total do actually malt their own barley due to space constraints.

Then there is the question of whether it makes any difference if a whiskey is single estate, particularly if you are simply referring to the grains all coming from one estate. There is one belief that the single estate designation has virtually no effect on the actual flavor of the whiskey since the production process potentially removes any significant difference that may arise from the grain being grown in a particular area — it’s an extension of belief that terroir doesn’t have any real impact when it comes to whiskey, unlike wine.  However, two recent studies seem to indicate otherwise.

In a 2021 study published in Foods, researchers compared two different types of barley both grown in two different locations in Ireland, while a 2019 study published in PLOS ONE compared three different varieties of corn all grown at different farm locations in Texas. In both studies, researchers found that the location and environment where the grain grew did make a difference in flavor of the spirit, even more so than the variety of the grain itself. If that’s the case, then the single estate whiskey designation may actually mean something more than just a marketing ploy — it may actually make a difference in the taste of the whiskey. And that’s something consumers may want to look out for in the near future.

Read the original article on Tasting Table.

A drunk BMW driver struck and killed a 77-year-old man after consuming nearly 10 litres of rum during a four-day spree.

Tom Ferguson was a guest at the Premier Inn hotel in Stockport, Manchester, where personnel requested him to depart due to his intoxicated state.

Nine empty Captain Morgan’s rum bottles were located by hotel employees in his room, and a half-empty bottle was found on him at the time of his arrest.

CCTV footage shows 29-year-old Ferguson struggle to get into his white BMW 1 Series before driving off.

Just moments later, while Robert Palmer and his spouse were headed back to their vehicle after an appointment at the hospital, an incident occurred. Ferguson, who suddenly mounted the pavement, impacted the dear husband.

Ferguson, who does not possess a permanent address, received a prison sentence for 12 years at Minshull Street Crown Court on Friday, which was the 8th of March.

If you purchase an independently reviewed product or service through a link on our website, Robb Report may receive an affiliate commission.

The Black Manhattan is like a Manhattan, but more. It amplifies the vigor of a standard Manhattan cocktail—not exactly a timid creation—and supercharges it. If a regular Manhattan is a melody played on a piano, then a Black Manhattan is that melody but on a pipe organ—required for its ample, resonating chords of flavor that cover every available space.

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Most Manhattan variations follow a simple template: You take the standard recipe for the Manhattan (2 oz. whiskey, 1 oz. sweet vermouth, 2 dashes bitters), and reduce the vermouth by half and accent it with a small pour of some other liqueur. There are lots of these: Use Cynar and it’s a Little Italy; Maraschino and it’s a Red Hook; Benedictine for a Fort Point; you can go on and on. The Black Manhattan does not follow this rule, because when Todd Smith thought up the cocktail in 2005, the rule hadn’t been invented yet.

Well, 2005 wasn’t that long ago, but in mixology terms, it’s practically a lifetime. All the templates and cocktail families and best practices that everyone now knows and takes for granted were, at the beginning of George W. Bush’s second term, still being formed. What this means for the Black Manhattan is not only that it is a Manhattan in which the sweet vermouth is not reduced but fully supplanted with an ounce of the Italian bittersweet liqueur, Averna (the aforementioned rule-breaking) but also, it means that the online recipes are kinda all over the place, because the conception of a Manhattan in 2005 was different to what it is today.

Todd Smith is celebrated in the cocktail world for his creation, the Black Manhattan. Smith’s invention came while he was employed at a San Francisco restaurant, Cortez. The cocktail began gaining substantial attention when Smith paved his way in the hospitality business and launched the well-known Bourbon & Branch. During the time of its inception, rye whiskey was not a typical ingredient used, as Smith quipped, indicating the sheer popularity of bourbon over rye.

The appeal of the Black Manhattan recipe comes from the unique mix, which featured homemade bitters, an often overlooked part of cocktail making. The signature drink was a blend of bourbon, Averna, and a touch of cherry coffee bitters made in-house. As tastes evolved, and rye whiskey saw a resurgence in popularity, the Black Manhattan recipe adapted too. The constant between these versions is the inclusion of Averna, but online recipes vary from the original. Some include bourbon or rye, and variations of bitters such as Angostura, orange, or sometimes both.

The beauty of the Black Manhattan is each version could stake a claim for the best due to the cocktail’s naturally robust flavor. After taste-testing every recipe available, it was challenging to settle on a preferred choice. Similar to the Revolver cocktail, also credited to Bourbon & Branch, the Black Manhattan is flexible and can withstand variations. Its success and longevity can be attributed to the seamless blending of Averna, tasting richer and fuller than the sweet vermouth typically used in a Manhattan, yet still working harmoniously within the recipe. The Black Manhattan retains the beloved original flavors, but with an increased coffee, cocoa, and cola hint.

An example of a prominent recipe includes 2 oz. of rye whiskey.

1 oz. sweet vermouth

2 dashes Angostura Bitters

Add all ingredients to a mixing glass with ice and stir for 10 to 15 seconds (on small ice) or 20 to 30 seconds (on big ice). Strain up into a coupe or cocktail glass, and garnish with a cherry.

NOTES ON INGREDIENTS

Whiskey: This is a remarkable choice regardless of the kind. It works superbly with both Kentucky-style ryes and Canadian-style ryes. Moreover, it pairs exceptionally well with bourbon. My recent experience with Bulleit Whiskey’s new American Single Malt was splendid, featuring vibrant fruit undertones and enticing spice. However, I am still partial to a good rye. When it comes to choosing the style, I am at a deadlock. A higher proof Kentucky rye like Rittenhouse or Wild Turkey 101 results in a robust cocktail that can balance the depth of the Averna. If you opt for an all or mostly rye bottle like Dickel Rye or Redemption, the resulting herbaceousness and spice from the grains are charming. There is no right or wrong choice; just follow your preference.

Averna: This is a type of “amaro”, an Italian liqueur that is both bitter and sweet in taste. It is typically consumed either as an aperitivo, to stimulate the appetite, or a digestivo, for aiding in digestion, based on the alcohol volume. Among the many hundreds of amari brands, Averna remains a top-tier choice. This digestif, which has an alcohol volume of 29 percent, has been produced in Sicily since 1868 and is a requisite for a Black Manhattan.

Allow me to clarify: While some Black Manhattan recipes may suggest using other amari, this would alter the true nature of the cocktail. It’s feasible to partly replace the vermouth with a different amaro, but only Averna has proven successful as a complete substitute for vermouth in my experience.

The amount of Averna utilised depends on your choice of whiskey. For a potent rye whiskey, stick with the indicated full ounce. However, if you opt for a bourbon (which tends to have a sweeter profile than rye) or a rye with a proof of 90 or lower, you may want to reduce the Averna to 0.75 oz., or even down to a 0.5 oz. based on your taste preference.

Bitters: It’s a mystery to me how orange bitters found their place in this beverage. Not that its bad, but it doesn’t enhance the drink either. I believe a few dashes of Angostura is all you need.

In contrast, when Smith departed from Bourbon & Branch, the team substituted his unique cherry coffee bitters with Fee Brothers Barrel Aged Old Fashioned Bitters as soon as their stock depleted. This change accentuated the flavors of baking spice in the drink. I, personally, haven’t had the chance to verify this yet. However, an old Bourbon & Branch bartender swears by this method and claims it’s the ideal way to make this drink. Therefore, consider his opinion for its worth.

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TRAVERSE CITY — Traverse City Whiskey Co. is hosting their family-friendly Winter Warm Up event on Saturday afternoon.

It’s free to attend, with outdoor yard games and live music. There will also be food and drinks available for purchase, and even an exclusive opportunity to taste some of their award-winning whiskeys.

“It’s so important to us, especially in the off season, to create an environment to bring people together. That’s why whiskey is such a magical spirit. And we’re also excited tomorrow to debut some fun spirits that have been hiding in our Rick House, which is our barrel warehouse, for years. We’re going to be debuting them as a bit of a teaser to anybody who comes,” said Chris Fredrickson, owner and co-founder.

The event is from 1 to 5 p.m., and an ID is required for tastings.

Comedians and podcasters Bert Kreischer and Tom Segura are jumping into the spirits game with a new vodka brand.

The duo, who co-host the hit comedy podcast 2 Bears, 1 Cave, have partnered with venture studio Drip MFG to launch their own vodka brand, Por Osos. While the pair are known for their jokes, they’re taking this new venture quite seriously.

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“We were very much fingers in the pie on every aspect,” Kreischer tells The Hollywood Reporter. “From the bottle cap, down to the kind of bear image. I mean, we really, really had our fingers in this.”

The pair note that they had been approached many times before to create something in the liquor space. They waffled between a few types of liquor before settling on vodka. Kreischer feels that vodka is a “natural fit,” while Segura notes that there “hasn’t been anybody disruptive in the vodka space.”

Por Osos has joined forces with Mexcor Distribution to expand the vodka’s reach to consumers. The product is primarily being launched in Texas, with future plans to expand to Florida, California, and Nevada. Alongside vodka, Kreischer and Segura have also launched a merchandise line for the company, which is available on their website.

Por Osos is also planning to release a new commercial, which the company has provided a sneak peek to THR. The commercial features the co-hosts of 2 Bears, 1 Cave, enjoying their new vodka, while Segura quizzes Kreischer about his knowledge on Segura’s middle name.

Before the official launch party of the brand on March 5, Kreischer and Segura showcased their comedy and their new vodka in Las Vegas during the Super Bowl weekend. They performed at the MGM Grand Garden Arena on the eve of the game, attracting guests such as Grammy-nominated singer Jelly Roll, upcoming Oscars host Jimmy Kimmel, and Jason Kelce.

Both Kreischer and Segura specifically expressed their excitement about one guest: Guy Fieri. Kreischer shares that Fieri expressed his admiration for the vodka. Kreischer acknowledges Fieri as a legend and Segura comments on Fieri’s infectious enthusiasm and positive reaction to their product.

Kreischer and Segura are currently occupied with numerous projects, with Segura being the owner of Your Mom’s House Studios – a podcasting company. Their respective websites are brimming with planned stand-up tours. “We are certainly leading busy lives but we are not complaining,” says Segura, “We are truly fortunate.”

In Segura’s opinion, by the time a year elapses, their goal is to be accessible nationwide or near-nationwide with their project Por Osos. He adds that the speed at which they are progressing feels appropriate.

“The response has been very promising. The demand in Texas is high. So, we’re just progressing one step at a time,” mentions Segura.

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Adored by some and reviled by others, Southern Comfort is a drink known to divide opinion. Some know it best as Janis Joplin’s signature stage companion; to others, it’s something you had in college once or twice and probably shouldn’t have. But before judging the sweet, brown booze, let’s get one thing straight: it’s whiskey, right?

The answer to that isn’t exactly simple. For one thing, the recipe has changed dramatically several times since the drink’s inception in the late 1800s, and today, Southern Comfort has multiple products on shelves, all with different specifications that affect how they’re legally classified. Bottles labeled “Southern Comfort Original” can contain a diverse range of beverages depending on the jurisdiction in which it’s being sold, including 30-proof and 42-proof malt liquors and a 70-proof whiskey-based drink. What all of these versions have in common, however, is that technically, none of them are whiskey.

Under U.S. law, for a spirit to be categorized as whiskey, it needs to be bottled at no less than 40% alcohol by volume, or 80 proof (in the U.S., “proof” refers to the ABV times two). So technically, only Southern Comfort Black and Southern Comfort 100, which are 80 and 100 proof, respectively, are actually whiskey. The other versions are either malt beverages or whiskey liqueurs. And if you haven’t had SoCo recently, you may not have tried any of them.

Read more: The Ultimate Vodka Brands, Ranked

Regardless of the type of Southern Comfort you’ve experienced, they all blend whiskey, fruit, and spice flavors together. However, the similarities stop there. The 30 and 42-proof Southern Comfort, being malt liquors, are not spirits. Legally, they fall under the category of beer and other malt beverages, similar to Mike’s Hard Lemonade and Smirnoff Ice. Hence, you can purchase them in places without full liquor licenses. The amount of real whiskey in them is minimal, if any, for flavoring purposes.

In contrast, the 70-proof SoCo is made using actual whiskey. But since the Alcohol By Volume (ABV) standard for whiskey is not met, it’s technically considered a whiskey-based liqueur, not whiskey itself, akin to Fireball. Southern Comfort Black and 100 are counted as proper blended whiskeys that have additional flavorings.

This classification only applies to the SoCo versions available in the U.S. Some of the brand’s products, including a 60-proof version and a few ready-to-drink cocktails, are solely available in other countries. Regardless of your location, always check the label to determine the version you are consuming. There is a stark contrast between a 15% ABV malt beverage and a 50% ABV flavor-infused spirit.

If you haven’t had Southern Comfort since before 2016, you might not remember its distinct taste. The original formulation was created in 1874 by a New Orleans bartender named Martin Wilkes Heron. He mixed low-quality Kentucky bourbon with fruit and spices to enhance its flavor. However, Heron passed away in 1920. After prohibition ceased, the brand was relaunched under new ownership. The new owners decided to forego whiskey, opting for less expensive neutral grain spirits, such as vodka. As a result, for a significant portion of its history, this illustrious Southern beverage contained no whiskey.

But in 2016, SoCo was purchased by Sazerac, another historic alcohol brand with New Orleans roots, and the SoCo known for most of the 20th century was no more. The new ownership reformulated the flavored booze, again making real whiskey the base of the 70-proof SoCo Original and later introducing the boozier Black and 100 versions. So if it’s been a minute since you’ve mixed up an Alabama Slammer, it’s worth another go. Try it with the 70, 80, and 100-proof versions to see which strikes your perfect balance between fruity sweetness and a boozy kick.

Read the original article on Daily Meal.

It appears that everyone is ready to embrace the spring season. Recipe creator, food journalist, and author Lidey Heuck is certainly on board. Today, Heuck graces the TODAY kitchen to demonstrate a couple of simple spring dinner dishes from her cookbook, “Cooking in Real Life: Delicious & Doable Recipes for Every Day“. She introduces us to a tantalizingly creamy pasta alla vodka with plum shrimp and fresh, garlicky green beans with fried capers.

Please note that TODAY has affiliate relationships, so we might receive a small portion of the revenue from your purchases. Items are retailed by the retailer, not by TODAY.

Saucy Shrimp alla Vodka by Lidey Heuck

In times when I crave something warm, comforting yet not as heavy as a full bowl of pasta, this recipe perfectly hits the spot. Vodka sauce, surprisingly easy to craft at home, primarily requires pantry staples (who doesn’t consider vodka a pantry staple?). Interestingly, the Italians don’t typically pair seafood and cheese. However, pasta alla vodka is undeniably an Italian-American invention, easing our rule-breaking guilt. The refined, sea-kissed taste of the shrimp proves to be a delicious addition to the velvety vodka sauce—albeit untraditional. This dish is an excellent choice when you’re yearning for the comfort of pasta but prefer something a bit lighter and simpler to prepare—a quintessential spring recipe.

Garlicky Green Beans with Crispy Capers by Lidey Heuck

These garlicky, lemony green beans pack a ton of flavor for a dish with so few ingredients. Fried capers add a nice salty crunch (you’ll want to sprinkle them on everything!) and a touch of vinegar gives the beans an addictive quality. That’s more than I can say about most green beans. I think of these as an everyday side dish, but they’d also be a fresh alternative to Thanksgiving green bean casserole.

If you like those savory spring recipes, you should also try these:

Spring Vegetable Baked Rice by Daniel Humm

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This article was originally published on TODAY.com

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NEWBERG, Ore. — Recent summer wildfires have devastated many Oregon wineries, leaving the local wine industry with tainted grapes and unsellable wine. Now one Newburg winery has teamed up with a distiller and found a creative use for the smoke-filled grapes. Instead of throwing away hundreds of thousands of dollars worth of wine, they turned it into whiskey.

Jim Anderson, owner of Patricia Green Cellars in Newberg, recalled that he began the summer of 2020 full of anticipation for a bountiful wine season. The 2020 Vintage was coming along nicely, and it was looking to be another early harvest in Oregon. But the anticipation quickly turned into fear.

“The fires start,” he said. “You couldn’t see the top of our vineyard from the bottom of it.”

The 2020 Labor Day wildfires destroyed more than a million acres. The Oregon Department of Transportation called the blaze the most destructive wildfire in state history.

“For over around two weeks, we had some of the worst air quality index in the world,” Anderson said.

The Patricia Green Cellars property was spared, and after the smoke cleared, Anderson tried to get back to business — but he quickly found that there were a lot of pieces to pick up.

“We knew from California and Australia fires that smoke and grapes are a bad thing, but we didn’t know exactly what we’re getting into,” he said. “We had at around twelve to fourteen thousand gallons of wine that in our in our view, was not potable and was not sellable.”

The wine tasted terrible, and Anderson said he didn’t know what to do. But as fate would have it, he met distiller and Corvallis native Lynsee Sardell, who had some ideas for new possibilities.

“I’m not really interested in being constrained by what other people have done or haven’t done,” Sardell said.

Together, they transformed the wine into whiskey.

“I was aware that distillation could yield some remarkable aspects of the wine, while eliminating those tainted by smoke,” expressed Sardell.

The first endeavour was to demonstrate that the wine could be distilled into brandy — “then utilize that as a platform to marry single varietals of barley whiskey into a blend that creates a structure of a whiskey that is flavorful, delightful and reflective of Oregon,” Sardell stated. “Being capable of crafting something that symbolizes this landscape is simply an honor.”

The duo created two innovative whiskeys called Multifarious and Purple Karma Pinnacle.

“Taking something old, something damaged, something broken and finding another home for it, another use for it, another life for it,” Anderson said.

The whiskey is currently exclusively sold at Patricia Green Cellars. There are future plans to expand into Oregon bars, restaurants and stores.

The original Don Papa Rum

Almost one year ago to the day, Diageo – arguably the spirits’ industry’s foremost global leader – acquired Don Papa Rum for €260 million ($284 million), with the potential bonus of a further €178 million ($194 million) added over the following five years.

It was an interesting move for Diageo – a company already profiting off its mass-market rum Captain Morgan – but not a surprising one. The company has become renowned for investing in high-growth brands over the last couple of years; premium and super-premium brands, in particular.

Back in August 2017, Diageo completed its acquisition of George Clooney-founded Casamigos in a deal that valued the tequila brand at roughly $1 billion. Another huge investment, yet one which has seen the brand’s volumes nearly double on an annual basis ever since.

Don Papa, in that sense, looks set to become the conglomerate’s Casamigos of the rum world. Albeit without the tequila brand’s celebrity draw.

In fact, at Don Papa, it’s all about the liquid.

Behind the scenes at Don Papa’s sugar mill

Before former Rémy Cointreau executive Stephen Carroll founded the brand in 2012, it was simply a beautiful idea. Carrol had taken a trip to Negros Occidental, an island in the Philippines’ Western Visayas region, in 2000, and found his mind racing with the promise of utilizing the region’s abundant sugarcane – and the world’s lack of premium rum.

In subsequent years, he and his crew, who are mostly based in Manila and have remained as dedicated stewards of the business, strove to create the most extraordinary rum the world had ever tasted. They successfully accomplished this using molasses from Mount Kanlaon’s base, the island’s active volcano.

Don Papa in the sugarcane field

The iconic rum, Don Papa, is a global favorite for rum enthusiasts. Distilled locally on the island, the rum is matured in ex-bourbon American oak barrels and mixed with Mount Kanlaon spring water. This procedure results in a robust and intricate flavor profile consisting of vanillin, citrus, honey, and candied fruit.

Don Papa Masskara, which takes inspiration from the colourful and whimsical Masskara Festival, is another tribute to the richness of the Philippines. Following pot-distillation, it is infused with calamansi, a economically significant “lime” citrus hybrid, and siling labuyo, a local chili, to add a little heat.

Don Papa Gayuma, which is aged in ex-bourbon American oak casks for three years before undergoing a double barrel finish of high toast ex-Rioja barrels and toasted oak Islay barrels, is a unique release that demonstrates risk-taking that is rarely seen in other rum companies. This daring approach is rewarded by consumer appreciation. Their limited-edition releases, which are finished in various casks including sherry, rye, and even Vino de Naranja, have proven incredibly popular, selling out quicker than the brand could replenish stocks. This is all before the investment from Diageo. The brand’s following has grown exponentially in countries like Germany, France, and Italy in a very short amount of time.

Therefore, the potential investment of approximately €400 million ($437 million) in Don Papa can be seen as a wise and worthwhile decision.

The latest additions into the world of RTD cocktails.

The premixed cocktail category continues to soar, long past its initial boom during the Covid era. According to the latest data from the Distilled Spirits Council of the United States, sales of spirit-based ready-to-drink offerings are now totaling around $2.8 billion per year. As a result, an ongoing parade of marquee brands are entering the space. The latest example comes from Crystal Head, the award-winning vodka launched by actor Dan Aykroyd and artist John Alexander back in 2008.

Debuting later this spring, the 100ml cans will be available in two flavors: Espresso Martini and Cosmopolitan. They offer the ingredient-driven quality and consistency of the same popular preparations made at your favorite local bar. Only you don’t have to leave home to savor them. And they’ll only cost you $5 per pour. So the appeal is obvious.

But for Aykroyd, the point of separation all begins with the quality of the spirit at its base. “We use peaches and cream corn for our mash— a single farm strain originally from the 1800s,” he tells Forbes. “Then we mix that with glacial aquifer water from the Wisconsin glacier, which sat over the northeastern part of North America 16,000 years ago. When it melted over Newfoundland it produced all of these beautiful lakes and ponds and this phenomenal supply of untouched, unpolluted water directly underneath.”

Crystal Head’s flagship vodka is distilled four times and then passed through carbon filtration seven times. “This results in arguably the purest vodka on earth,” he notes. “To my knowledge, we are the only vodka that does not contain any additives.”

This clean flavor profile makes it a perfect base for mixers in cocktails, unimpeded by any undesired nuances. The Espresso Martini offers a subtly sweet, freshly brewed mocha roast flavor. The Cosmopolitan is a tart and refreshing favorite. However, why did Aykroyd and the team decide it was the right time to delve into the RTD market?

“We didn’t want to overlook the burgeoning trend,” confesses the actor and writer of Ghostbusters, who has always been directly involved in the brand’s progression. “We are on the verge of breaking into the mainstream market with full force. I can already envision the marketing potential – beachside resorts, giant barrels or tubs filled with ice, and our cans tossed in. I believe they will sell very well.”

Crystal Head has been a successful alcohol brand since its introduction. Aykroyd attributes the brand’s success to not just the superior quality product, but also to cultivating strong personal connections with distributors and bartenders across North America, and never faltering in promoting the product.

DUESSELDORF, GERMANY – SEPTEMBER 19: Dan Aykroyd poses with a bottle of ‘Crystal Head’ vodka at Capella Bar Breidenbacher Hof on September 19, 2014 in Duesseldorf, Germany. (Photo by Mathis Wienand/Getty Images)

“I was just at AMC theater doing a cocktail for the new Ghostbusters movie,” he says, during an exclusive sampling of the new RTDs. “We do videos, we do events—because we don’t have the big resources of Remy, or LVMH or Diageo. But if we ever partnered with a group like that, boy, it would take them about two years to turn this into a mega-brand, with their staff and their sales people. Right now we have a super-brand now. But that would be a mega-brand.”

Is that something that he’s actually interested in? “It all depends on the terms,” he says. “Right now we are happy to finance these initiative ourselves. We’re having fun with it. It’s been consistently profitable all the way through. So now we’re putting that money back into agency. It’s all about boots on the grounds. We’re confident with it.”

He’s also confident that the latest installment in the Ghostbusters franchise (Frozen Empire, premiering March 14th) will be a hit, just the same. The cinematic universe he created 40 years ago is still going strong. And it involves subject matter that he clearly holds near and dear to his heart.

I’m a spiritualist, that’s what I believe in,” he explains. “I believe that with the proper trans-channel medium you can reach to the other side and talk with those that have gone before. My great grandfather was a spiritualist. And he wrote about mediumship.

I grew up reading those journals as a kid. It was kind of the family business. The afternoon that I conceived and originated Ghostbusters, I was in the old family barn where actual seances took place. It just came to me: we’ll do an old style Abbott and Costello, Dean Martin and Jerry Lewis-type ghost movie with all of those comic values, but using the real vernacular. Who knew what ectoplasm was before the original Ghostbusters?

Clearly Aykroyd is passionate about spirits, both beyond and inside the bottle—or can, as the case will soon be.

The new Espresso Martini RTD from Crystal Head is available now.