Liquor-articles 1905

Speaking of American whiskey, Michter’s is leading both the U.S. and worldwide. This iconic brand, which was resurrected by the Magliocco family via Chatham Imports in the 1990s, played a significant role in saving American rye whiskey as a style and brought it back along with “sour mash” whiskeys and incredible bourbons. Whether you appreciate their whiskey or not, it is undeniable that Michter’s’ revival was a key part of the resurrection of American whiskey after several tough decades. The primary reason for this is the superior quality of the whiskey.

As we’re on the topic of genuinely outstanding whiskey, I believed it was appropriate to evaluate all their expressions. There happen to be quite a few. Also, Michter’s frequently introduces new batches.

Here’s a brief overview before we delve into the details:

Michter’s main product line includes their Small Batch Bourbon, Single Barrel Rye, Unblended American Whiskey, and Sour Mash. Basically, these bottles should be accessible almost everywhere in the U.S. at a reasonably decent price around the mid-$40 range. Michter’s next tier consists of their limited edition annual releases. This segment includes their toasted barrel finishes, 10-year single barrel rye and bourbon, barrel strength whiskeys, Bomberger’s, and Shenk’s. However, it should be noted that these whiskeys are normally released every year, but some years do get skipped occasionally.

Lastly, there’s the super rare stuff. This is the 20-year age statement whiskey and above and the Celebration Sour Mash. These rarities are often seen every three to five years but can be spaced even further apart.

Let’s address the elephant in the room of any highly allocated whiskey in the U.S. — Michter’s limited edition bottles tend to be very allocated. That means that a select few restaurants, bars, and retailers get bottles when released. This is due to such a small quantity produced. Michter’s has always been about quality over producing massive numbers of cases. That means that the MSRP of the limited edition bottles is rarely what we as consumers get to pay. Some bottles are going to cost you anywhere from two to 100 times more than their listed price. It just depends on vintage, retailers, and what’s out there.

So what makes Michter’s so beloved? Well, it comes down to the people. There’s the Magliocco family at the top. They deeply care about the heritage of Kentucky whiskey and preserving something for future generations. They believe in making whiskeys that parents pass down to children and grandchildren. Yes, they want to sell whiskey to the masses — that’s what the core line is for — but they want to last beyond any trend.

Master Distiller Dan McKee and Master of Maturation Andrea Wilson are legends in the whiskey industry. They strive to source, distill, and age whiskey that’s just right for Michter’s. For McKee and Wilson, building a whiskey expression is never about a commodity. It’s about the love of the game, creating something exceptional, and offering us humble whiskey drinkers something beautiful to enjoy every day, on special occasions, and with our loved ones.

What makes Michter’s stand out and so well received? Time to decipher that in rankings!

ABV: 41.7%

Approximate Cost: $47

More often than not, whiskeys labeled as “blended whiskey” or simply just “bourbon” (as opposed to “straight bourbon”), means it’s a mix of whiskey with neutral grain spirits for cost efficiency and increased profit. This particular variety is referred to as “Unblended,” primarily because it’s made exclusively of whiskey (no grain spirits added). The whiskey filled in these bottles was matured in barrels that were previously soaked in whiskey. Once the whiskey reaches the desired maturity, it’s then blended and bottled in small batches.

Tasting Notes:

Nose: Orchard fruits, butterscotch candies, and vanilla cake greet you on the nose with a hint of wooden spice.

Palate: That fruit becomes more dried and almost salted on the palate while bourbon vanilla and mild caramel sweetness mingle with cinnamon and nutmeg.

Finish: The finish is pretty short and sweet with a red berry vibe next to some thin apple cider.

Bottom Line:

This is a great mixer. Protip: Keep this whiskey in the freezer for mixing highballs or cocktails — or shooting with a cold beer on a hot day.

ABV: 45.7%

Average Price: $43

Michter’s genuinely embodies the term “small batch”. Their tank, used to blend their carefully chosen eight-year-old bourbons, can only contain 20 barrels; hence, each small-batch bottle contains this many. With Kentucky’s famous soft limestone water, the blended bourbon is then proofed and bottled.

Tasting Notes:

Nose: The scent of this drink is highly fruity, combining notes of mashed peaches, red berries (resembling a cream soda), and apple wood, alongside a plate of waffles adorned with brown butter and a generous drizzle of maple syrup, finishing with a whisper of cotton candy.

Palate: The palate notes reveal a moderating sweetness where vanilla frosting gives way to grilled peaches with a touch of black pepper, accompanied by slightly charred marshmallows.

Finish: The end is plummy and full of rich toffee next to a dash of cedar bark and vanilla tobacco.

Bottom Line:

This is an essential cocktail bourbon to have on hand. It makes a great old fashioned or whiskey sour. I’d also argue that you can easily pour this over some ice and sip it as an everyday table whiskey too. It’s good stuff.

ABV: 43%

Average Price: $42

The title of “Whiskey of the Year” was bestowed upon this American whiskey by The Whiskey Exchange in the U.K. for the first time in 2019. It’s termed as a “sour mash” rather than a “bourbon” or “rye” because neither corn nor rye are the main ingredient in the mash bill, hence it earns the designation of sour mash whiskey. The whiskey aging process takes place in new white oak with a heavy char.

Tasting Notes:

Nose: On the first sniff, the aroma of smoked plums, crunchy rye crusts, a subtle touch of caraway, and deep caramel tinged with a hint of salt combine with the sweet scents of vanilla and apple/pear cider.

Palate: The sip embraces the smoky dark fruit with hints of vanilla and cherry popping up next to winter spices and a touch of green savory herbs.

Finish: The whiskey carries that smoky plumminess through to the end with a nice nod to an oaky and bourbon-y vanilla underbelly.

Bottom Line:

This is another fine cocktail base — it works in bold seasonal cocktails so don’t be afraid of adding big flavors.

ABV: 43%

Average Price: $99

This release uses Michter’s renowned Kentucky Sour Mash, which doesn’t contain enough corn or rye to be classified as bourbon or rye whiskey, and finishes it in toasted barrels. These barrels are air-dried for 18 months before being lightly toasted. The whiskey is then filled into these barrels. After aging, the whiskey is blended and bottled with a generous amount of Kentucky water.

Tasting Notes:

Nose: There’s a mild scent of firewood freshly chopped from an aged fruit orchard, alongside dark chocolate oranges with a touch of salt and honey, complemented with the essence of vanilla cake iced with an apple cinnamon butter concoction.

Palate: The taste shows a hint of lightly smoked cherry accompanying clove and allspice, creating a sensation of a rich, creamy eggnog and vanilla-cherry tobacco packed in a slightly resinous pine crate.

Finish: The finale emphasizes further on the cherry tobacco with an added layer of mild chili spice and additional soft and sweet orchard firewood.

Final Thoughts:

This whiskey on our list, you could say, is quite an “acquired taste”. The flavor of the wood is very present. On ice, this whiskey brew serves a robust, dry firewood taste. When mixed into a cocktail, its woodiness transforms from cedar bark to orchard bark, ending in a slightly charred note. This may not appeal to all, but for those who seek such flavors, it does not disappoint.

Alcohol By Volume (ABV): 45.7%

Cost On Average: $448

Michter’s first introduced this in 2014 and it quickly became a regular in their release roster. The whiskey is a traditional bourbon, finished off in a toasted barrel from the renowned Kelvin Cooperage based in Louisville. These barrels are all handmade, using white oak that has been air-dried for 18 months. They are lightly toasted on the inside prior to introducing the aged whiskey.

Tasting Notes:

Nose: The initial scent possesses a resemblance to a pecan pie; rich, dry, filled with the sweetness of dark Caro syrup, and a subtle hint of candied orange peels, cinnamon, and dry cedar bark.

Palate: On tasting, the sweetness persists with a hint of campfire roasted marshmallow, a dash of saffron and clove-infused pears, a mound of sappy firewood, and smooth undertones of vanilla pudding swirling across your taste buds.

Finish: A final note delivers a mild savory flavor that harks back to the pear, vanilla, and marshmallow, gently turning into a slow fade towards a pile of fresh firewood arranged neatly on a bed of soft black soil.

Bottom Line:

The sweetness of the Kentucky bourbon balances the woodiness of the toasted barrel finish nicely on this one. I’d still use this primarily for cocktails with a woody kiss but you’ll probably like it best on a rock. The water and ice will help the dryness of the wood take on a creamy sense with singed marshmallows and a touch of cherry chocolate cake.

ABV: 55.3%

Average Price: $109

Michter’s deposits a still-hot 103-proof spirit into their barrels. Over a couple of years of maturing, this proof elevates slightly as evaporation, also known as the ‘angel’s share’, takes place. In typical circumstances, this whiskey is diluted with Kentucky’s famed limestone water before being bottled. However, in this instance, the spirit is derived from exceptional ‘honey barrels’ that warrant abstention from dilution, and is bottled at the Fort Nelson Distillery, situated on Louisville’s celebrated Whiskey Row.

Tasting Notes:

Aroma: The aroma immerses you in the quintessential bourbon ambiences of dense buttery toffees aligned with salted cherries cloaked in dark chocolate, a hint of smoked stone fruits, and a slight suggestion of spicy tobacco leaf.

Flavour: The flavour reflects these aromas as the spice of the tobacco intensifies, and then gets balanced by the rich and creamy vanilla, salted caramel, and a touch of dryness that calls to mind apricot stones.

Finish: That dryness drives the mid-palate towards the finish with a pecan shell vibe next to slightly bitter singed cedar bark.

Bottom Line:

This is a great workhorse whiskey. It shines in cocktails if you’re looking for a little extra punch. It also works wonders as a slow sipper over a single large ice cube. You can’t lose pouring this one, especially if you’re looking for classic Kentucky bourbon.

ABV: 54.6%

Average Price: $104

This rare expression from Michter’s comes from single barrels deemed too exceptional to batch together or dilute. When the barrels achieve the ideal flavor profile, they are filtered through Michter’s proprietary system and bottled directly at their original barrel strength.

Tasting Notes:

Nose: The aromas of dark cherry and butterscotch candies are prominent on the nose. You might also sense sour red wine and mulled wine spices like cinnamon, clove, and star anise. There are also elements of tart apple skins, apple bark, and a suggestion of singed marshmallow amidst lightly charred graham crackers.

Palate: The palate subtly leans into spices with a nutmeg/eggnog vibe next to rich vanilla ice cream and smoked cherries with a minor note of fresh pipe tobacco and singed cedar bark.

Finish: The end adds some dried red chili and sharp cinnamon to the tobacco with a pinch of freshly cracked black pepper and a supple sense of a fresh fruit bowl with a lot of red berries.

Bottom Line:

This is a bold rye whiskey that really leans into the Kentucky vibes. It’s sweetly balanced with a grassiness that’s pure Kentucky. It’s truly a bourbon-lovers rye whiskey, which makes it a great sipper or Manhattan base.

ABV: 42.4%

Average Price: $43

Michter’s skillfully produced juice is stored until the distinctively charred new white oak barrels reach the perfect point in terms of both texture and flavor. These barrels are afterwards meticulously picked and filled one at a time, along with a splash of Kentucky water.

Tasting Notes:

Nose: Featuring peppered rye with a touch of citrus, the initial aroma lends itself to deep fatty nuttiness, dry espresso beans, smooth dark chocolate sauce, and a splash of sharp spearmint.

Palate: One can perceive a subtle trail of toffee candies wrapped in roasted almonds resting adjacently to a brioche laden with Nutella, dunked in a freshly brewed cup of espresso. It carries slight hints of white pepper, chili powder, and potentially, a bit of honey.

Finish: The concluding note gravitates towards wooden winter spice barks and buds, such as cinnamon, clove, and allspice, with an undertone of whole red peppercorns bathed in molasses, a hint of walnut cake, and a slender streak of toasted marshmallows dipped in dark chocolate.

Bottom Line:

Michter’s core line undeniably merits its high rating. Impressively, it manages to surpass the quality one would expect at its price point and availability. Perfect for mixing in cocktails, it also serves as a delightful everyday sipper, especially over a rock.

Alcohol By Volume: 45.6%

Typical Price: $109

The production of this whiskey involves a significant amount of rye whiskey and a little bourbon incorporated in a traditional sour mash style. The 2023 release features malted rye in the mash bill for an added layer of malty richness. The aging process involves specially curated toasted French oak, seasoned in France for 24 months, then crafted into barrels that air-dried in Kentucky for 18 months prior to being charred. Each barrel is batched and bottled, complemented by a hint of Kentucky limestone water.

Tasting Notes:

Nose: Delicate aromas of boot leather, dried and candied orange, spiced Christmas cake, fresh vanilla beans, sultanas, accompanied by a trace of fresh firewood. The nose finishes with a subtle sweet hint of oak char and simmering molasses enhanced with almond and dark citrus oils.

Palate: The taste contains a pleasing sweet spiciness, reminiscent of a box of Red Hots, paired with allspice, clove, and orange. This is mixed with rummy raisins, a generous splash of nutmeg-infused eggnog, and a late hint of oily espresso beans before a strong yet balanced winter spice sharpness takes center stage.

Finish: The conclusion intertwines the orange oils with soft cedar notes, creating a woody spiciness. This is closely followed by delicate notes of sweet cinnamon, simmered plums, minced meat pies, and brandied cherries, enriched with chewy tobacco leaves, creating a lush and creamy finish.

Bottom Line:

Shenk’s is just good whiskey. It’s highly sippable, deeply hewn, and will leave you feeling satisfied. It’s also spicy enough to make a hell of a winter cocktail.

ABV: 54.45%

Average Price: $334

Finish: The mid-palate dries out towards that pitchy yet dry woodpile with an echo of dirt from the bottom of that woodpile on the finish before the roasting herbs and soft dark berries arrive with a whisper of dark chocolate tobacco and leather.

Bottom Line:

This is essential Kentucky rye. Again, it perfectly balances sweet almost bourbon vibes with a deep grassiness of a good rye without going into harder botanicals or herbs. It’s amazing sippable with a great finish that’ll have you coming back for more.

ABV: 47.2%

Average Price: $475

The whiskey barrels used for these single-barrel expressions are typically at least 10 years old, although some are rumored to approach 15 years old (its quality is of course a factor). Regardless, the whiskey undergoes Michter’s unique filtration process before a small amount of Kentucky’s famed soft limestone water is added, adjusting the bourbon’s proof to a highly drinkable 94.4.

Tasting Notes:

Nose: There’s a spicy hint of cedar bark and burnt orange coupled with salted caramel and tart red berries. A moist and spicy sticky toffee pudding paired with brandy butter adds an enticing aroma.

Palate: The palate artfully interweaves vanilla tobacco with salted dark chocolate-covered marzipan, and combines it with a touch of espresso cream leading to the introduction of new porch wicker and black peppercorns.

Finish: The conclusion of the palette experience indulges in a unique pecan waffle profile, dappled with chocolate chips, infused with maple syrup, blackberry jam, and minced meat pies. Alongside these eclectic flavors linger the tones of old tobacco and cedar with a sweet but toasted marshmallow lingering towards the end.

Conclusive Thoughts:

This whiskey stands as one of those exceptional choices that are just within reach to spark thrilling excitement. Most high-quality whiskey bars will likely have this in their collection. It is highly recommended to try a pour! Or, if you’re in for a slightly more daring experience, request for them to craft an unmatched old fashioned with it.

Not to be cliched, but this is truly quintessential Kentucky bourbon.

ABV: 46.4%

Average Price: $399

2023’s Michter’s 10-Year Rye release was an instant classic. The whiskey is made from a corn-rich rye whiskey mash bill with a good dose of barley in there. The absolute best barrels are chosen — with some up to 15 years old — for this release. Then each of those barrels is individually bottled as-is with a hint of proofing water.

Tasting Notes:

Nose: The nose exudes a luxurious blend of rich toffee and soft marzipan, offset with a touch of freshly cracked black pepper. This segues into a melody of cinnamon-infused apple cider and cherry-soaked cedar bark.

Palate: On the palate, the experience unfolds with notes of Red Hot, zesty orange marmalade, and creamy vanilla pudding. There is an unexpected zest from dried chili peppers, further deepened by a hint of smoke and woodiness. A fleeting whisper of celery salt completes the taste palette.

Finish: The finish wonderfully dries out the almond, leaving a rich trail of vanilla cream tobacco, soft and sweet cedar, and sumptuous dark chocolate orange. Everything is expertly balanced, resulting in a nearly perfect flavor profile.

Bottom Line:

This is my home pour. I use it for after-work pours over a big rock or in my Manhattans. Seriously, folks, there’s no better whiskey than this for Manhattans. Period.

ABV: 58.65%

Average Price: $25,000

Michter’s selection for this single-barrel rye release is sourced from some of the finest barrels within the whiskey realm. Despite its age of 25 years and being aged in new oak, this whiskey possesses a remarkable set of nuanced flavors that is a testament to the magic of Michter’s and this bottle.

Tasting Notes:

Nose: It brings a sense of earthiness akin to dried white moss on a damp forest floor, juxtaposed with bitter yet oily espresso beans. There are also hints of expensive vanilla, golden-wrapped oranges, and a tang of damp black pepper.

Palate: The taste begins with golden sultanas drawing you in, accompanied by a clear hint of clove that borders on anise, perhaps black licorice. The vanilla persists but drier, as the orange oil evolves into a burnt note and a distant hint of salted, almost blackened cacao powder that announces the finish.

Finish: That finish leans towards a traditional Tellicherry cracked black pepper, but maintains the right degree of dryness while incorporating the perfect dash of dried fruit sweetness.

Bottom Line:

Admittedly, it’s priced on the higher side. The reason lies in its scarcity, having not been re-issued for a considerable period. Moreover, its delightful taste supports the cost. Connoisseurs of high-end whiskey will likely be eagerly expecting the next release around 2024 or 2025. It’s that commendable.

ABV: 56.4%

Average Price: $19,999

The anticipated fourth Michter’s Celebration release, the first since 2019, was debuted in early 2023 after a minor delay that moved its release to February 2023. The American whiskey is the result of a partnership between Michter’s Master Distiller Dan McKee and Maturation Master Andrea Wilson. They carefully selected seven whiskeys, aged from twelve to over thirty years, for this exclusive blend. Without diluting with water, this batch produced a limited quantity of 328 bottles worldwide.

Tasting Notes:

Nose: The aroma gently introduces dark chocolate enhanced with brown butter, Saigon cinnamon bark, and a faint hint of crème brûlée crafted with a touch of cognac.

Palate: The luxurious taste opens with a boozy vanilla flavor followed by winter spices including clove, anise, and nutmeg. It also features notes of stewed peaches, burnt orange, and singed marshmallows. The backdrop is filled with the fragrant aroma of old smoldering hickory and a scene of orchards with falling leaves. An undertone of creamy black cherry and candied pecans add a final touch to the mix.

Finish: Its finish is a blend of various flavors – the pecans fuse with the taste of woody maple syrup, and there is a hint of more cinnamon bark and orange-studded cloves. The ending leaves an impression of a mix of orchard fruits, nut, and dried fruits placed in an old wooden basket and tied with a thick, old twine and leather. A spiced chocolate cherry tobacco leaf in the middle enriches the final experience.

Final Thoughts:

If you are looking for a top-notch whiskey experience, many good whiskey bars across the country keep a bottle of this. It provides a wonderful experience of how delightful whiskey can be outside of being merely ‘bourbon’ or ‘rye’. Give it a shot!

ABV: 58.1%

Average Price: $10,002

The whiskey housed inside the bottle was created in 1998 or even earlier at an unspecified distillery located in Kentucky. The whiskey was produced using an original mash recipe. It was decanted into newly-crafted American white oak casks and left undisturbed until transferred to the Shively, Kentucky site for quality control assessments. When the aging process achieved the optimal maturity level – a credit to the finely-tuned skills of Michter’s team – a small, exclusive batch was prepared for this specific release and the whiskey was bottled exactly as it was.

Tasting Notes:

Nose: Opening with an intense aroma of old molasses barrels filled with prunes, dates, and raisins, there is a sense of winter spiced barks, berries, and buds alongside brown, buttery Christmas sugar cookies. These are deeply dipped in dark chocolate and sprinkled with crushed vanilla pods. Just at the end, there is a slight hint of smoked walnut shells and fire-charred chestnuts.

Palate: The flavour of molasses veers towards thick, spicy hot chocolate with a hint of red chili. A profound sensation of candied almonds pushes the taste towards a rich and sticky toffee pudding that is moist and salty, flaked with sea salt and zesty fresh orange. A touch of vanilla buttercream is also present.

Finish: The final notes are reminiscent of dried sweetgrass and aged autumn leaves in an apple orchard, featuring a hint of pear-brandy-drenched marzipan enveloped in pitch-dark chocolate. This is kissed with a blend of woody brown winter spices, packed in historic tobacco leaves and kept in an ancient whiskey barrel in a damp old brick rickhouse during a chilly fall day.

Bottom Line:

This freshly re-released whiskey is up for purchase, albeit at a high cost. It’s indeed a collector’s prized possession that would amazingly stand out in your collection. Plus, the bourbon whiskey’s unique flavor is unmatched save for a handful of other releases.

ABV: 54%

Average Price: $119

This particular whiskey traces its roots back to the historic time of Michter’s prior to the brand even being given the name “Michter’s.” Originating from the old Bomberger’s Distillery in Pennsylvania, the brand started its journey back in the year 1753. The whiskey contained in the bottle comes from a very limited batch of bourbons that were aged in Chinquapin oak. The staves for the barrel were exposed to the open air for three years before being coated in copper, charred, and filled. Finally, the Kentucky bourbon is bottled in a very limited batch, resulting in about 2,000 bottles annually.

Tasting Notes:

Nose: Sweet mashed grains similar to a bowl of Cream of Wheat with butter and molasses, mingle with sticky toffee pudding, worn saddle leather, aged cellar beams, paired with sweet cinnamon, a pinch of candied orange and dark chocolate, supplemented by a luscious eggnog authored with a hint of salt.

Palate: The palate possesses a super creamy texture, akin to crème brûlée, leading to soft winter spices, dry cedar, and orange-infused chocolates. There’s a subtle note of pear-brandy-soaked marzipan in the background.

Finish: The completion brings a creamed honey sensation along with brandy-soaked figs and rum-soaked prunes. Elements of fresh chewing tobacco and a sprinkle of salted dark chocolate lead back to the initial notes of dark chocolate and aged cellar floors, topped with a trace of smoldering orchard bark.

Bottom Line:

This is likely the most palatable bourbon on the list for anyone seeking a more elevated bourbon experience. It transcends the classic and lands in “quintessential” territory due to a profile that surpasses the ordinary and ventures into the extraordinary. Regardless of whether it’s bourbon or not, this whiskey is simply delicious.

ABV: 57.1%

Average Price: $4,889

Master Distiller Dan McKee personally selects these (at least) 20-year-old barrels from the Michter’s rickhouses based on… I guess just “pure excellence” would be the right phrase. The bourbon is bottled as-is from the barrels.

Tasting Notes:

Nose: A sense of dark cherry with deep rummy molasses, dried rose petals, old almond shells, and cedar bark mingle with a fresh pipe tobacco leaf just kissed with apple and pear essence with a hint of vanilla oils and old wintry wine spices.

Palate: The taste leans into smoldering vanilla pods with a sense of old oak staves from a dusty old cellar next to sweet cinnamon and cherry over dried sage and sharp spearmint with a clove syrup base and a dash of toasted marshmallow sweetness.

Finish: The end is full of dark cherry and woody spice with moist marzipan, burnt orange oils, and chewy fresh tobacco wrapped up in old leather and cedar bark with a hint more of that old cellar sneaking in.

Bottom Line:

This is arguably the best of the best right now. It’s an amazingly deep and balanced sipper that goes beyond the average and becomes something transcendent. This is the bourbon pour we all dream of, especially on these cold winter nights. It’s that special.

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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Arnel Hecimovic

Thu 28 Dec 2023 08.23 EST Last modified on Fri 29 Dec 2023 04.11 EST

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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.